Show 122, May 16, 2015: Show Preview with Guest Host Chef Andrew Gruel and Producer & Co-Host Andy Harris

Andrew GruelExecutive Chef Andrew Gruel of the rapidly growing Slapfish empire with restaurants in Huntington Beach, Laguna Beach, and, now, Newport Beach is today’s special Guest Host.

It’s always time for great barbecue. Last Saturday (May 9th.) the Queen Mary hosted their 4th annual West Coast BBQ Classic (WCBC) which featured over 60 different SoCal-based champion grill masters and BBQ teams competing for the coveted title of West Coast’s Best BBQ along with cash prizes. The Grand Champion of chicken, pork ribs, pork and brisket, Sterling Ball, of Big Poppa Smokers joins us.

Our other resident wine authority is Managing Partner Tristen Beamon of The Wine Exchange in Santa Ana. One of the world’s greatest wine-producing regions, according to the experts, is Bordeaux located in Southwestern France. The region’s fame dates back over 2,000 years to the time of the Romans. Tristen is with us to provide the 411 on the coveted wines from this stellar region and why they are significant to serious collectors. He has just returned from the area which he is quite well-traveled in.

Executive Chef Deborah Schneider’s new cookbook is Salsas and Moles – Fresh and Authentic Recipes for Pico de Gallo, Mole Poblano, Chimichurri, Guacamole, and More. Chef Deborah is the executive chef/partner of SOL Cocina in Newport Beach and Scottsdale, Arizona (and soon to be in Playa Vista), and solita in Huntington Beach and Santa Clarita. Chef Deb is our guest talking about America’s new favorite condiment, salsa.

Imagine a country where East and West are beautifully intertwined in the cuisine and culture and where its treasured cooking secrets are just waiting to be discovered. Welcome to Azerbaijan. In Pomegranates & Saffron – A Culinary Journey to Azerbaijan, Feride Buyuran takes the reader on a delightful culinary journey through this beautiful land in the Caucasus. Interspersed throughout the text are fascinating glimpses of local culture and traditional proverbs related to food that will make the adventure even more memorable. Author Feride Buyuran is our guest.

The Jewish deli business is not an easy one. After being offered a management position with an existing but failing Northridge, CA deli, Ron Peskin found himself with a new title – owner. The deli’s proprietor was abandoning ship, and he proposed that Peskin should be the one to keep it afloat. Not only did the deli come with all the necessary equipment and a staff of 11, it also came with a substantial amount of bad debt. The year was 1969 and, ironically, Ron and his wife Patricia also had a son named Brent so they changed everything but the name! With little money, a handful of employees and a single delivery truck, the Peskins were determined to make Brent’s Deli a success. The hard work paid off. A second, larger, Brent’s was added in Westlake Village 10 years ago. Today Brent’s consistently remains the highest rated deli in Southern California year-after-year serving thousands of meals every day.

Be sure to catch Chef Andrew Gruel Thursday nights (new time) on his new restaurant makeover series on FYI, “Say it to My Face.” The fresh episode encores throughout the week on FYI. Check your local listings.

All of this and lots more absolutely incredible deliciousness on Saturday’s show!

Play

Show 122, May 16, 2015: Executive Chef Deborah Schneider, SOL Mexican Cocina and solita Tacos & Margaritas Continues…

Deborah SchneiderExecutive Chef Deborah Schneider’s new cookbook is Salsas and Moles – Fresh and Authentic Recipes for Pico de Gallo, Mole Poblano, Chimichurri, Guacamole, and More.

Chef Deborah Schneider is the Executive Chef/Partner of SOL Cocina in Newport Beach, CA and Scottsdale, AZ, as well as solita in Huntington Beach and Santa Clarita. She is the author of The Mexican Slow Cooker; The James Beard Award-nominated Cooking with the Seasons at Rancho La Puerta; Amor y Tacos; Baja! Cooking on the Edge, which was one of Food & Wine’s Best of the Best of 2006. She is also the co-author of Williams-Sonoma’s Essentials of Latin Cooking.

We’re now talking about mole. Chef Deb points out that all moles don’t have chocolate as their base. She also shares her recipe for a “quick mole” that’s great in a pinch. In her extensive research for the book Chef Deb developed a new-found appreciation for the depth of moles.

Play

May 16: Big Poppa Smokers, Wine Exchange, Deborah Schneider, Feride Buyuran, Brent’s Deli

Podcasts

Segment One: Show Preview with Guest Host Chef Andrew Gruel and Producer & Co-Host Andy Harris
Segment Two: Sterling Ball of Big Poppa Smokers
Segment Three: Tristen Beaman, Managing Partner, The Wine Exchange
Segment Four: Executive Chef Deborah Schneider, SOL Mexican Cocina and solita Tacos & Margaritas Part One
Segment Five: Executive Chef Deborah Schneider, SOL Mexican Cocina and solita Tacos & Margaritas Part Two
Segment Six: Feride Buyuran, Pomegranates & Saffron – A Culinary Journey to Azerbaijan
Segment Seven: Marc Hernandez, Partner, Brent’s Delicatessen & Restaurant Part One
Segment Eight: Marc Hernandez, Partner, Brent’s Delicatessen & Restaurant Part Two

Andrew GruelExecutive Chef Andrew Gruel of the rapidly growing Slapfish empire with restaurants in Huntington Beach, Laguna Beach, and, now, Newport Beach is today’s special Guest Host.

Now an enticing preview of Saturday’s fully-loaded show.

It’s always time for great barbecue. Last Saturday the Queen Mary hosted their 4th annual West Coast BBQ Classic (WCBC) which featured over 60 different SoCal-based champion grill masters and BBQ teams competing for the coveted title of West Coast’s Best BBQ along with cash prizes. The Grand Champion of chicken, pork ribs, pork and brisket, Sterling Ball, of Big Poppa Smokers joins us.

Our other resident wine authority is Managing Partner Tristen Beamon of The Wine Exchange in Santa Ana. One of the world’s greatest wine-producing regions, according to the experts, is Bordeaux located in Southwestern France. The region’s fame dates back over 2,000 years to the time of the Romans. Tristen is with us to provide the 411 on the coveted wines from this stellar region and why they are significant to serious collectors. He has just returned from the area which he is quite well-traveled in.

Executive Chef Deborah Schneider’s new cookbook is Salsas and Moles – Fresh and Authentic Recipes for Pico de Gallo, Mole Poblano, Chimichurri, Guacamole, and More. Chef Deborah is the executive chef/partner of SOL Cocina in Newport Beach and Scottsdale, Arizona (and soon to be in Playa Vista), and Solita in Huntington Beach and Santa Clarita. Chef Deb is our guest talking about America’s new favorite condiment, salsa.

Imagine a country where East and West are beautifully intertwined in the cuisine and culture and where its treasured cooking secrets are just waiting to be discovered. Welcome to Azerbaijan. In Pomegranates & Saffron – A Culinary Journey to Azerbaijan, Feride Buyuran takes the reader on a delightful culinary journey through this beautiful land in the Caucasus. Interspersed throughout the text are fascinating glimpses of local culture and traditional proverbs related to food that will make the adventure even more memorable. Author Feride Buyuran is our guest.

The Jewish deli business is not an easy one. After being offered a management position with an existing but failing Northridge, CA deli, Ron Peskin found himself with a new title – owner. The deli’s proprietor was abandoning ship, and he proposed that Peskin should be the one to keep it afloat. Not only did the deli come with all the necessary equipment and a staff of 11, it also came with a substantial amount of bad debt. The year was 1969 and, ironically, Ron and his wife Patricia also had a son named Brent so they changed everything but the name! With little money, a handful of employees and a single delivery truck, the Peskins were determined to make Brent’s Deli a success. A second, larger, Brent’s was added in Westlake Village 10 years ago. Today Brent’s consistently remains the highest rated deli in Southern California year-after-year.

All of this and lots more absolutely incredible deliciousness on Saturday’s show!

Sterling BallIt’s always a good time for classic regional barbecue. Last Saturday the Queen Mary hosted their 4th annual West Coast BBQ Classic (WCBC) which featured over 60 different SoCal-based champion grill masters and BBQ teams competing for the coveted title of West Coast’s Best BBQ along with cash prizes.

This BBQ competition is California-State-Certified and Kansas City Barbeque Society (KCBS)-sanctioned. The competition highlighted various grill styles from across the nation including slow-cooked hickory Texan and southern Memphis-style barbecue.

The Grand Champion of chicken, pork ribs, pork and brisket, Sterling Ball, of Big Poppa Smokers in Newport Beach joins us. He was Number One overall with a 1st Place Finish in Chicken and a 3rd Place Finish in Brisket.

Kyle Meyer and Tristen Beamon of Best Wines OnlineOur other resident wine authority is Managing Partner Tristen Beamon of The Wine Exchange in Santa Ana. One of the world’s greatest wine-producing regions, according to the experts, is Bordeaux located in Southwestern France. The region’s fame dates back over 2,000 years to the time of the Romans.

Tristen is with us to provide the 411 on the coveted wines from this stellar region and why they are significant to serious collectors. He has just returned from the area which he is quite well-traveled in.

Tristen will explain the ins and outs of Bordeaux Futures and why a serious aficionado buys them. It’s not about wine snobbery…While in Bordeaux, Tristen tasted an extensive collection of the upcoming 2014 vintage. He’ll share his thoughts.

Deborah SchneiderExecutive Chef Deborah Schneider’s new cookbook is Salsas and Moles – Fresh and Authentic Recipes for Pico de Gallo, Mole Poblano, Chimichurri, Guacamole, and More. Dubbed “the reigning queen of San Diego chefs” by Bon Appetit, Chef Schneider brings three decades of professional cooking experience and deep knowledge of Mexican cuisine to Salsa and Moles.

“It can be argued that salsa has surpassed ketchup as America’s favorite condiment, and my latest book, Salsa and Moles, presents authentic salsa and mole recipes that showcase the unique flavors of Mexico and beyond,” says Chef Schneider, who is a James Beard Award-nominated cookbook author. “We make more than 20 salsas fresh daily in our kitchen.”

Chef Deborah is the executive chef/partner of SOL Cocina in Newport Beach and Scottsdale, Arizona (and soon to be in Playa Vista), and solita in Huntington Beach and Santa Clarita. Chef Deb is our guest talking about America’s new favorite condiment, salsa.

Chef Deborah Schneider is the Executive Chef/Partner of SOL Cocina in Newport Beach, CA and Scottsdale, AZ, as well as solita in Huntington Beach and Santa Clarita. She is the author of The Mexican Slow Cooker; The James Beard Award-nominated Cooking with the Seasons at Rancho La Puerta; Amor y Tacos; Baja! Cooking on the Edge, which was one of Food & Wine’s Best of the Best of 2006. She is also the co-author of Williams-Sonoma’s Essentials of Latin Cooking.

Feride BuyuranImagine a country where East and West are beautifully intertwined in the cuisine and culture and where its treasured cooking secrets are just waiting to be discovered. Welcome to Azerbaijan.

In Pomegranates & Saffron – A Culinary Journey to Azerbaijan, Feride Buyuran takes the reader on a delightful culinary journey through this beautiful land in the Caucasus. Interspersed throughout the text are fascinating glimpses of local culture and traditional proverbs related to food that will make the adventure even more memorable.

Explore 200 tempting recipes for appetizers and salads, soups and stews, pasta, meat, vegetable and egg dishes, breads, saffron rice pilafs, aromatic drinks and desserts. All the recipes are adapted for preparation in a Western kitchen.

Feride Buyuran is the creator of AZcookbook.com, a popular food blog that features recipes and stories from Azerbaijan and beyond. Her passion for cooking and fond childhood memories led her to produce Pomegranates & Saffron, her first, about the cuisine of her homeland.

Author Feride Buyuran is our guest.

Marc HernandezThe Jewish deli business is surely not an easy one. Food and labor costs are high and the hours are long.

After being offered a management position with an existing but failing Northridge, CA deli, Ron Peskin found himself with a new title – owner. The deli’s proprietor was abandoning ship, and he proposed that Peskin should be the one to keep it afloat. Not only did the deli come with all the necessary equipment and a staff of 11, it also came with a substantial amount of bad debt. The year was 1969 and, ironically, Ron and his wife Patricia also had a son named Brent so they changed everything but the name! With little money, a handful of employees and a single delivery truck, the Peskins were determined to make Brent’s Deli a success.

Today, Brent’s Deli is still a family affair with Ron working side-by-side with son Brent, daughter and son-in-law Carie and Marc, and the recent third-generation addition of granddaughter Taylor, whose hands-on approach has catapulted Brent’s into an award-winning dining destination and catering business. Brent’s is frequented by loyal and new guests as well as celebrities and politicos who yearn for nothing more than authentic Jewish fare.

A second, larger, Brent’s was added in Westlake Village 10 years ago. Through the years Brent’s consistently remains the highest rated deli in Southern California year-after-year.

Ten charities have been selected by Brent’s Deli to be part of the award-winning restaurant’s first-ever Community Appreciation Day taking place on Wednesday, May 20 at both Brent’s Deli in Northridge and Brent’s Deli in Westlake Village.  The restaurant will donate 20-percent of its sales earned from that day to an array of public-nominated charities.

“We wanted our guests and the general public to tell us what charities serving the San Fernando and Conejo Valleys should be part of Community Appreciation Day,” said Marc Hernandez, one of Brent’s Deli’s partners and the son-in-law of Brent’s founder Ron Peskin. “The result was an overwhelming response and a better understanding of all the great work being done by non-profit groups right here in our own backyard.”

Podcasts

Segment One: Show Preview with Guest Host Chef Andrew Gruel and Producer & Co-Host Andy Harris
Segment Two: Sterling Ball of Big Poppa Smokers
Segment Three: Tristen Beaman, Managing Partner, The Wine Exchange
Segment Four: Executive Chef Deborah Schneider, SOL Mexican Cocina and solita Tacos & Margaritas Part One
Segment Five: Executive Chef Deborah Schneider, SOL Mexican Cocina and solita Tacos & Margaritas Part Two
Segment Six: Feride Buyuran, Pomegranates & Saffron – A Culinary Journey to Azerbaijan
Segment Seven: Marc Hernandez, Partner, Brent’s Delicatessen & Restaurant Part One
Segment Eight: Marc Hernandez, Partner, Brent’s Delicatessen & Restaurant Part Two

May 17: Old Vine Café, Truck U Barbecue, Ruth Reichl, Sheerwater, Deborah Schneider, District Wine, Kedric Francis

Podcasts

Segment One: Host Jet Tila and Producer Andy Harris
Segment Two: Owner / Chef Mark McDonald, Old Vine Café, The Camp in Costa Mesa
Segment Three: Chef Mike Minor of the Truck-U Barbeque rolling grill, Las Vegas
Segment Four: Ruth Reichl, New York Times bestselling author and long-time Editor of Gourmet Magazine
Segment Five: Charles “Chuck” Watson, Chef de Cuisine, Sheerwater, Hotel del Coronado, Coronado, CA
Segment Six: Executive Chef Deborah Schneider, Partner, SOL Cocina, solita and cookbook author
Segment Seven: Mark Dunton, Proprietor, District Wine, Long Beach
Segment Eight: Kedric Francis, Executive Editor, The Orange County Register Magazine, Coast Orange County Magazine

Chef Jet and Producer Andy preview the show.

The Old Vine Café, now in its 6th year, is a real crowd-pleaser at The Camp in Costa Mesa. Owner/Chef Mark McDonald gives us the background.

When we last visited Las Vegas Chef Mike Minor (ex-Executive Chef at Border Grill) he was just about to launch his TruckU Barbeque there. Now that his rolling grill is on the road and serving guests we’ll get the saucy update…

After you’ve been the esteemed and high-profile editor of Gourmet Magazine and, prior to that, the powerful & influential restaurant critic of The New York Times and The Los Angeles Times what’s next? In the case of our guest, Ruth Reichl, you pen your first novel.

The Hotel Del Coronado is California’s premier, classic beachfront hotel dating back to 1888. It represents the pinnacle of luxury from another age. One of their casual restaurants, with an incredible ocean view, is Sheerwater. We’ll meet the chef.

Executive Chef Deborah Schneider of SOL Cocina and solita Tacos & Margaritas in Huntington Beach is a well-traveled authority on the foods of Baja. Her first cookbook Baja! Cooking on the Edge is now out in a 2nd edition.

What’s special about District Wine in Downtown Long Beach? Meet the personable proprietors Mark and Angela Dunton and you’ll know.

Our debonair, roving food and travel correspondent based in the OC, Kedric Francis, checks-in. He’s the Executive Editor of both The Orange County Register Magazine and Coast Orange County Magazine. He’s updating us on the new food market halls arriving in the OC.

All of this and lots more absolutely incredible deliciousness on Saturday’s show!

Mark McDonald of the Old Vine CafeSome six years ago owner/chef Mark McDonald opened the Old Vine Café hidden in The Camp in Costa Mesa. Unusually for a fine-dining establishment he serves breakfast, lunch, and dinner. Chef Mark also has a serious wine program with a fun, educational component.

It’s top quality cuisine and wine in a non-pretentious, casual atmosphere. Mark did a lot of cooking in Southern Italy and that’s reflected on the seasonally changing menu.

Chef Mark really wants his guests to enjoy, and sample, new wines. His “6 for $60” wine program encourages this.

He also leads annual escorted tours to Italy in association with The Italian Culinary Institute. His next “Splendors of South Italy” tour (Calabria and Sicily) is set for March 20 to 29, 2015.

Mike Minor of Truck U Barbecue in Las VegasWhen we last visited Las Vegas Chef Mike Minor (ex-Executive Chef at Border Grill) he was just about to launch his Truck-U Barbeque there. Now that the rolling grill is on the road and serving guests we’ll get the meaty update…

The truck itself was designed by HGTV star Luca Paganico.

Chef Mike calls it “meat candy on wheels.” It’s “urban hipster” barbecue. The food is Mexican with a Southern twist.

Look for the Short Rib Enchiladas and the Chipotle Fried Chicken. How about Maple Bacon Churros…???

Ruth ReichlAfter you’ve been the esteemed editor of Gourmet Magazine and, prior to that, the powerful & influential restaurant critic of The New York Times and The Los Angeles Times what’s next? In the case of our guest, Ruth Reichl, you pen your first novel. It’s Delicious! – A Novel.

“Ruth Reichl is a born storyteller. Through her restaurant reviews, where she celebrated the pleasures of a well-made meal, and her bestselling memoirs that address our universal feelings of love and loss, Reichl has achieved a special place in the hearts of hundreds of thousands of readers. Now, with this magical debut novel, she has created a sumptuous, wholly realized world that will enchant you.

Billie Breslin has traveled far from her home in California to take a job at Delicious!, New York’s most iconic food magazine. Away from her family, particularly her older sister, Genie, Billie feels like a fish out of water—until she is welcomed by the magazine’s colorful staff. She is also seduced by the vibrant downtown food scene, especially by Fontanari’s, the famous Italian food shop where she works on weekends. Then Delicious! is abruptly shut down, but Billie agrees to stay on in the empty office, maintaining the hotline for reader complaints in order to pay her bills.

To Billie’s surprise, the lonely job becomes the portal to a miraculous discovery. In a hidden room in the magazine’s library, Billie finds a cache of letters written during World War II by Lulu Swan, a plucky twelve-year-old, to the legendary chef James Beard. Lulu’s letters provide Billie with a richer understanding of history, and a feeling of deep connection to the young writer whose courage in the face of hardship inspires Billie to comes to terms with her fears, her big sister and her ability to open her heart to love.”

Sheerwater Restaurant at the Hotel Del CoronadoThe Hotel Del Coronado is California’s premier, classic beachfront hotel dating back to 1888. It represents the pinnacle of luxury from another age.

One of their casual restaurants, with an incredible ocean view, is Sheerwater. The Chef de Cuisine there is Charles “Chuck” Watson.

They pride themselves on using fresh, local, sustainable seafood where possible. Think Mexican prawns and Baja scallops for starters.

All of the fish trimmings at this high volume establishment contribute to the house-specialty cioppino.

Chef Chuck is the culinary liaison at the Del for the SEA + FOOD event on Saturday afternoon, June 7th on the Windsor Lawn. It’s a one-day Pacific coast food festival to remember with delicious local seafood, BBQ from the Lil’ Del BBQ, and libations including craft beers, wines and spirits. Live retro rhythm and blues music, too.

The Alex’s Lemonade Stand Foundation to benefit childhood cancer research is the charitable beneficiary.

$100 admission includes tax, gratuities and parking. Adults only, please.

Deborah SchneiderChef Deborah Schneider brings a wealth of knowledge and experience to her role as Executive Chef and Partner of Mexican restaurants SOL Cocina (Newport Beach & Scottsdale, AZ) and solita (Huntington Beach & soon Valencia) Schneider draws upon her rich culinary background and more than 25 years of professional cooking experience to bring the superb tastes and relaxing beach vibe of the Baja Peninsula.

Schneider’s passion for Baja was stoked by countless surf trips down the Peninsula. There, at small street stands and on pristine beaches, she discovered flavorful, healthy cuisine, rich with fresh seafood and inventive preparations that are at the heart of her restaurants.

Chef Deb has just released a second edition of her critically acclaimed first cookbook, Baja! Cooking on the Edge. It features a mixture of authentic recipes and Chef Deb’s own Baja-inspired dishes. This is the book that drew Chef Deb’s (now) restaurant partners to her for the SOL Cocina project.

Baja! features more than 150 easy-to-follow recipes, peppered with fantastic stories and images that are as vibrant in color as the dishes are in flavor. Chef Deb explores these different cultural influences of Baja street food – everything from the classic Fish Tacos and Seafood Cocktels, to a wide range of inspired meat-based tacos – chicken, pork, chorizo – and fresh salsas. The uniquely Baja recipes featured includes delights like Clams in Tequila Butter, One-Pan Paella, Garlic Cilantro Steak and Chocolate-Jalapeno Truffles.

Seasoned travel journalist and wine and food writer Linda Kissam knows what makes for a good wine bar…

Angela and Mark Dutton of District WineWhat makes a great wine bar? Before I put my dollars down, I like to look inside and make sure there are really plenty of interesting bottles of wine that appear to be available by the glass and small plates of food that complement the wine promising a special evening. A good wine bar isn’t just a bar with some wine. It specializes in wine. I like a place where the owner takes a real interest in making my wine time a memorable experience.”

District Wine in Downtown Long Beach is such an establishment. They just celebrated their 4th anniversary. Angela & Mark Dunton are the welcoming proprietors.

As Linda confidently observes, “These guys know their stuff.”

Kedric Francis of Coast Magazine and the Orange County Register MagazineOur always debonair, roving food and travel correspondent in the OC, Kedric Francis, checks-in. He’s the Executive Editor of both The Orange County Register Magazine and Coast Orange County Magazine. He’s updating us on the new food market halls arriving in the OC.

Kedric will update us on the progress of the soon-to-be 4th Street Market in Downtown Santa Ana and The Anaheim Packing District. (That includes The Packard Showroom, Farmers Park, and Packing House.)

Podcasts

Segment One: Host Jet Tila and Producer Andy Harris
Segment Two: Owner / Chef Mark McDonald, Old Vine Café, The Camp in Costa Mesa
Segment Three: Chef Mike Minor of the Truck-U Barbeque rolling grill, Las Vegas
Segment Four: Ruth Reichl, New York Times bestselling author and long-time Editor of Gourmet Magazine
Segment Five: Charles “Chuck” Watson, Chef de Cuisine, Sheerwater, Hotel del Coronado, Coronado, CA
Segment Six: Executive Chef Deborah Schneider, Partner, SOL Cocina, solita and cookbook author
Segment Seven: Mark Dunton, Proprietor, District Wine, Long Beach
Segment Eight: Kedric Francis, Executive Editor, The Orange County Register Magazine, Coast Orange County Magazine