Show 336, August 10, 2019: Winemaker Justin Seidenfeld, Rowen Wine Company, Healdsburg, Sonoma County

Justin Seidenfeld of Roden Wine CompanyThe boutique Rowen Wine Company is Rodney Strong Wine Estates new brand of small production, high-elevation wines from a remote and historic part of Sonoma County called The Cooley Ranch. This is the fruition of an 18-year project by Rodney Strong Proprietor Tom Klein under the personal direction of Winemaker Justin Seidenfeld.

The vineyards at Cooley Ranch are above the fog line, which increases the sun exposure and heat that Cabernet Sauvignon and other Bordeaux red varietals need to ripen, but also provides cooling during the summer heat, which settles down in the lower valleys.

The 2016 ROWEN red blend is a lush and elegant wine consisting of wonderful high elevation, mountain fruit. The wine has aromas of dark cherries, blackberries and sweet toasted oak from the co-fermented Viognier. On the palate, the wine is balanced and structured from the Cabernet Sauvignon with notes of juicy cassis, light floral and sweet vanilla. Co-fermenting the Syrah with the Viognier is a classic Northern Rhone technique which adds an exotic floral element to the finished wine as well as a rounder mouthfeel.”

“Enjoy this wine now with sharp cheeses and charcuterie, grilled filet mignon, cocoa dusted chocolate torte or cellar for enjoyment for years to come.”

Justin Seidenfeld serves as winemaker for Rodney Strong Vineyards and Rowen Wine Company. Named one of Wine Enthusiasts “Top 40 Under 40” in 2017. Justin brings a bold perspective on crafting unique wines.

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Show 302, December 15, 2018: Anne Marie Panoringan, Freelance, Food, Libation & Travel Journalist

Anne Marie PanoringanFreelance food, libation and travel writer, Anne Marie Panoringan, is on the go, again, and with us in-studio. This time she is reporting for Coast Magazine (Orange County Register) and her travel destination is Healdsburg in picturesque Sonoma County wine country. Anne Marie will graciously share some worthy restaurant, winery, and lodging tips.

A highlight was her stay at River Belle Inn located at the Russian River. On the guest services menu there are Beer and Wine Happy Hour and daily, from-scratch breakfast pastries.

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Show 163, March 12, 2016: Winemaker Tim Bell, Dry Creek Vineyard, Healdsburg

Tim Bell of Dry Creek Vineyard“The history of Dry Creek Vineyard is a long and colorful one. Founded in 1972 by David S. Stare, Dry Creek Vineyard paved the way for a renaissance of winemaking and viticulture in the Dry Creek Valley. Before his arrival, the Dry Creek Valley was little more than a few family farms and prune orchards. It was Dave’s vision to start a Loire Valley inspired winery, which triggered a viticultural reawakening in northern Sonoma County.

Without a doubt, David Stare is a pioneer. Heading west in the late 1960s, he personified the character and work ethic of early Gold Rush pioneers. Inspired by his trips to the Loire Valley, he headed west to California to start his own family winery.

Upon his arrival, Dave began taking winemaking classes at UC Davis as a graduate student. On the weekends, he spent time looking at vineyard land from Monterey to Mendocino. It was during one of those weekend trips that fate drew Dave to the Dry Creek Valley. When he saw an old prune orchard across the street from the Dry Creek General Store, Dave realized that he had found his dream location.

He purchased the orchard and began planting vines. Captivated by his memories of Loire-style wines, Sauvignon Blanc seemed destined to figure prominently in the Dry Creek Vineyard portfolio. However, several famed vineyard specialists advised him against planting Sauvignon Blanc. Always looking to push the envelope, Dave planted the varietal anyway and the rest is history.

Today, our second-generation family owned winery continues to evolve and grow to meet the demands of a global wine marketplace. The primary mission of our winery is to produce distinctive wines that overdeliver on quality. For more than 40 years, this pursuit of winemaking excellence has led to many international awards and accolades. With a loyal following of wine club members and customers, the future of Dry Creek Vineyard has never been brighter.”

Winemaker Tim Bell is our guest.

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Show 163, March 12, 2016: Winemaker Tim Bell, Dry Creek Vineyard, Healdsburg Continues…

Tim Bell of Dry Creek VineyardDry Creek Vineyard was the first winery established in the Dry Creek Valley area of California after Prohibition. It was founder David Stare’s vision to plant Sauvignon Blanc grapes that firmly cemented the winery’s legacy as one of California’s most important wineries. It’s still proudly Family-owned.

“Our wines show that Sonoma County and Dry Creek Valley can compete with any wine growing region in the world. Since 1972, our winemaking style has been to produce classic varietals that define their varietal category. From our signature offerings to our single vineyard and limited release wines, each bottling personifies our family’s passion to produce elegant, balanced and food-friendly wines. The wine from Dry Creek Vineyard reflects our desire for excellence.”

“Our Signature wines represent our passion for producing balanced wines that are true to the terroir in which they are grown. Each of our signature wines offers wonderful intensity of fruit, supple texture and a rich mouthfeel which make them easy to enjoy and extremely food friendly. At Dry Creek Vineyard we product a wide array of wines, many under $20, making them affordable for almost any special occasion or celebration.”

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Show 69, April 12, 2014: Host Jet Tila and Producer Andy Harris

Chef Jet and Producer Andy preview the show.

Thoughtfully written food blogs proving genuinely useful information are seemingly ubiquitous now but they weren’t ten years ago. Happy 10th Anniversary to “Deep End Dining.”

There is a new addition to the booming Asian Night Market scene locally. A warm welcome to the first K-Town Night Market.

The most ambitious restaurant opening in the OC thus far this year is the long-awaited Provenance in Newport Beach. An impressive organic garden wraps around the perimeter of the restaurant’s spacious patio.

We’ll have a visit from a passionate young wine maker in Sonoma County who is creating limited production wines crafted his way with impressive results.

A local chef with substantial cooking credentials has opened a new, more personal restaurant in Pasadena. Chef Jet will provide the specifics.

The most famous barbeque joint in Mississippi has figured out a way to go national. Their popular sauces and marinades are now available in glass bottles at better food stores across the country.

It’s ice cream season. One of the most popular premium ice cream novelty items ever is the iconic It’s It. It’s SoCal cousin is the Cool-A-Coo. We have the scoop on both

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

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Show 69, April 12, 2014: Justin Harmon, Winemaker, Argot Wine Company, Santa Rosa, CA

Justin Harmon of Argot WinesHow does a software engineer (and ex-chemical engineer) from Chicago find his way to Sonoma County and make the transition to becoming a serious winemaker who is respected by his peers? You’ll meet the passionate Justin Harmon and find out! His first home brew was a Cabernet made from a juice concentrate kit while still in Chicago.

He’s coming to Los Angeles on April 16th to showcase his wines @ a pop-up dinner prepared by Chef David Feau (ex-The Royce at The Langham Hotel in Pasadena) in Downtown Los Angeles organized by Learn About Wine.

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April 12: Deep End Dining, K-Town Night Market, Provenance OC, Argot Wines, Bruce Kalman, The Shed, It’s It, Cool-A-Coo

Podcasts

Segment One: Host Jet Tila and Producer Andy Harris
Segment Two: Food blogger Eddie Lin of Deep End Dining
Segment Three: Danny Park, Operations Partner, KTown Night Market, and Yong Kim, Co-Founder & Co-Owner, Seoul Sausage Company
Segment Four: Owner/Chef Cathy Pavlos, Provenance in Newport Beach
Segment Five: Justin Harmon, Winemaker, Argot Wine Company, Santa Rosa, CA
Segment Six: Executive Chef Bruce Kalman, Union Restaurant, Pasadena, CA
Segment Seven: HeadShedHead Brad Orrison, The Shed Barbeque & Blues Joint and The Shed Saucery, Ocean Springs, MS
Segment Eight: Jet Tila and Producer Andy Harris on the iconic premium ice cream novelty now back at Dodger Stadium, the Cool-A-Coo

Chef Jet and Producer Andy preview the show.

Thoughtfully written food blogs proving genuinely useful information are seemingly ubiquitous now but they weren’t ten years ago. Happy 10th Anniversary to “Deep End Dining.”

There is a new addition to the booming Asian Night Market scene locally. A warm welcome to the first K-Town Night Market.

The most ambitious restaurant opening in the OC thus far this year is the long-awaited Provenance in Newport Beach. An impressive organic garden wraps around the perimeter of the restaurant’s spacious patio.

We’ll have a visit from a passionate young wine maker in Sonoma County who is creating limited production wines crafted his way with impressive results.

A local chef with substantial cooking credentials has opened a new, more personal restaurant in Pasadena. Chef Jet will provide the specifics.

The most famous barbeque joint in Mississippi has figured out a way to go national. Their popular sauces and marinades are now available in glass bottles at better food stores across the country.

It’s ice cream season. One of the most popular premium ice cream novelty items ever is the iconic It’s It. It’s SoCal cousin is the Cool-A-Coo. We have the scoop on both…

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

Eddie Lin of Deep End DiningEddie Lin is a larger than life food blogger. Fortunately he also knows what he’s writing about.

Ten years ago he created the always provocative Deep End Dining blog to provide a forum for his views. It’s a hit…

He is also Los Angeles Magazine’s Digest blogger.

Eddie is the author of Lonely Planet’s Extreme Cuisine. You’ve seen him on Travel Channel’s Bizarre Foods with Andrew Zimmern, Cooking Channel’s Eat Street, and as a guest judge on Bravo’s Top Chef Masters.

He’s working on a provocative new documentary about the placenta as a possible vitamin-rich, food source.

Deep End Dining…”Daring. Different. Delicious. There’s high end dining. There’s low end dining. And then there’s everything else in between. We’d like to introduce you to another level – Deep End Dining. We are diners dedicated to seeking and devouring the food uncommon, cuisine exotic and entrees less ordered. Have an open appetite and get ready to plunge into…the Deep End.”

Koreatown Night MarketNight Markets are hot right now in SoCal. It was only a matter of time before a Korean Night Market was organized.

KTown Night Market (a free event) is set for Friday, April 18th (4:00 p.m. to 12:00 a.m.) and Saturday, April 19th (2:00 p.m. to 12:00 a.m.) at the Robert F. Kennedy Community Schools in KoreaTown.

It’s a veritable buffet of great ethnic food including the best food trucks around curated by Seoul Sausage Co. (winners of Season 3 of Food Network’s “Great Food Truck Race.”

For the 1st time ever the winners of “Great Food Truck Race” from Seasons 1 to 3 (Grill ‘Em All, The Lime Truck & Seoul Sausage Co.) will all be together selling the food that made them famous nationwide.

“Our vision is for people to come and experience Korean food, Korean culture and Korean Entertainment.” Everyone is welcome!

Yong Kim of Seoul Sausage Co. and Danny Park, Operations Partner for KTown Night Market are our guests.

Cathy PavlosChef Cathy Pavlos’ Provenance – The Garden at Eastbluff in Newport Beach (Eastbluff Center) is the most anticipated restaurant opening in the OC this far this year. It’s been an anxious two years in the making…

Chef Cathy’s grandfather was a commercial farmer in Huntington Beach. She grew up eating and cooking only her grandfather’s farm raised produce, fresh fish from the docks in San Pedro, fresh fruits from family orchards in Whittier, and often proteins butchered on the farm. She spent 10-years in the local 4-H club raising horses, goats, lambs and rabbits. Her lamb and rabbits were sold commercially.

Provenance’s Mission Statement – Provenance is a neighborhood restaurant – the kind of restaurant you wish you had in your neighborhood. Our menu, with most items made in house from natural and/or organic products, is of consistently high quality and tailored to a simple as well as sophisticated taste and a moderately high budget. Our concept, anchored by our organic garden, will focus on California Cuisine and outstanding service. We will continue to grow and evolve with our customers and promote a friendly, fair, and creative work environment, while profitably providing unwavering attentive and knowledgeable service.

Provenance is already serving seven days a week. No lunch on Saturday and Sunday Farm Breakfast.

Justin Harmon of Argot WinesHow does a software engineer (and ex-chemical engineer) from Chicago find his way to Sonoma County and make the transition to becoming a serious winemaker who is respected by his peers? You’ll meet the passionate Justin Harmon and find out! His first home brew was a Cabernet made from a juice concentrate kit while still in Chicago.

He’s coming to Los Angeles on April 16th to showcase his wines @ a pop-up dinner prepared by Chef David Feau (ex-The Royce at The Langham Hotel in Pasadena) in Downtown Los Angeles organized by Learn About Wine.

Bruce Kalman on Union PasadenaBruce Kalman, who was previously the chef at the Churchill and Urbano Pizza Bar, has opened the 50-seat Union in Old Town Pasadena. It’s Kalman’s version of Northern Italian cuisine.

He’s known for making his pastas from scratch.

He’s an alum from the exclusive winner’s circle of Food Network’s “Chopped.”

His much praised polenta is from Pasadena’s Grist & Toll.

On April 13th Union debuts Sunday Family Suppers (Cena di Famiglia.) It’s three courses, including an ample platter of Italian desserts, for $39.

Brand Orrinson of the Shed BBQIf you’re from the South and love barbeque then you know the familiar catchphrase, “Get Fed at the Shed.”

It refers to The Shed Barbeque & Blues Joint in Ocean Springs, Mississippi.

The Shed was founded in 2002 by (brothers and sister) Brad and Brooke Orrison and their parents. The original shed was 330 square feet and was built by Brad. He was all of 24 and his sister was 19. With success it expanded to 15,000 square feet over the years. The ‘cue has garnered many serious BBQ competition awards. The Shed burned down in 2011 and was quickly rebuilt retaining the quirky charm of the original.

They have been all over Food TV. Guy Fieri “discovered” them for Food Network’s “Diners Drive-Ins & Dives” and they have also been on Travel Channel’s “Man v. Food.” Most recently they even had their own reality series on Food Network.

Their proprietary BBQ Sauces and Marinades have become so popular that they have packaged them in glass bottles for national distribution. They are preservative free, have no MSG, and no added colorings or artificial flavors. This line of their business will eventually be bigger than the BBQ restaurants.

Brad and his crew (including New Orleans Chef Rene Patout) were just here exhibiting (with great flair) at the Natural Products Expo West in Anaheim. You could taste any of their fine sauces on their fabulous tri-tip!

Cool a Coo Ice Cream SandwichesWe’re talking the best in premium ice cream novelties…

In a recent “What’s Cooking with Travis and Chef Jet Tila” segment (heard on Friday morning @ 7:50 a.m. on AM 830 KLAA) the guys were discussing their favorites in ballpark eats. Travis brought up the decadent subject of It’s It and Cool-As-Coo’s. Travis became a fan of the It’s It during his college years. For Jet, Cool-A-Coos bring back memories of Dodger Stadium. We’ll explore these rich vanilla ice cream sandwich treats dipped in chocolate and topped on both sides with an oatmeal cookie. Both are made right here in California.

Both have great background stories. Unfortunately only one of them is available to enjoy outside of a Ball Park!

Podcasts

Segment One: Host Jet Tila and Producer Andy Harris
Segment Two: Food blogger Eddie Lin of Deep End Dining
Segment Three: Danny Park, Operations Partner, KTown Night Market, and Yong Kim, Co-Founder & Co-Owner, Seoul Sausage Company
Segment Four: Owner/Chef Cathy Pavlos, Provenance in Newport Beach
Segment Five: Justin Harmon, Winemaker, Argot Wine Company, Santa Rosa, CA
Segment Six: Executive Chef Bruce Kalman, Union Restaurant, Pasadena, CA
Segment Seven: HeadShedHead Brad Orrison, The Shed Barbeque & Blues Joint and The Shed Saucery, Ocean Springs, MS
Segment Eight: Jet Tila and Producer Andy Harris on the iconic premium ice cream novelty now back at Dodger Stadium, the Cool-A-Coo

Show 68, April 5, 2014: Show 68, April 5, 2014: Host Jet Tila and Producer Andy Harris

Chef Jet and Producer Andy preview the show.

The Inaugural Grilled Cheese Festival & Competition featuring the best of the OC’s chefs is coming. We’ll have the details on how you can attend.

Would you believe a stone flour mill in Pasadena? It’s a passion project for the two partners who are selling flour from grain sourced from local growers. That’s a great example of the locavore movement!

We last visited with Chef Duskie Estes of Zazu Kitchen + Farm & Black Pig Meat Co. right before they opened their spacious new restaurant at The Barlow in Sebastopol (Sonoma County) last year. We have an update…

You can’t have a classic bar without gin. We have a fascinating tutorial from the local expert affiliated with the Museum of the American Cocktail.

The gateway to the Sonoma County Wine Country for foodies is Relish Culinary Tours located right off the town square in Healdsburg. They offer cooking classes, private parties, culinary tours and creative catering. We’ll hear about what’s on their menu for Spring & Summer.

A Los Angeles fine dining chef who has cooked at Tom Colicchio’s Craft in Century City is a deliman at heart. He’s about to open a Jewish deli in Downtown Los Angeles featuring his premium, house cured meats.

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

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Show 68, April 5, 2014: Show 68, April 5, 2014: Duskie Estes, Executive Chef and Co-Owner, Zazu Kitchen + Farm, The Barlow

Chef Duskie Estes and Salumist John Stewart of Zazu Kitchen and FarmWhen we first met Sonoma County-based Chef Duskie Estes last Spring when she was about to move Zazu Kitchen + Farm from Santa Rosa into an incredible space at The Barlow in Sebastopol. It’s now located on the grounds of a long-closed Gravenstein apple processing facility. Some of the weathered, tin clad warehouse buildings remain and have been artfully repurposed. The rest of the complex duplicates that rustic look.

Duskie and her husband, John Stewart, are the King & Queen of Porc from the Grand Cochon competition in 2011. They also operate the Black Pig Meat Co.

Most of the mains change nightly at Zazu. A signature starter is the “I (heart) Pigstram”i. John cures the pork for this little sandwich served on artisan rye with sauerkraut and house-made Guinness mustard.

Saturday and Sunday brunch is a major attraction here. At brunch the “can’t miss” item is the “As seen on TV” maple glazed donut with bacon jimmies. Outrageous…

Also popular is the king + queen of pork bacon-in-the-batter waffle with bacon toffee and house-made espresso gelato.

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Show 68, April 5, 2014: Donna del Rey, Relish Culinary Adventurers, Healdsburg, CA

Donna del Rey of Relish Culinary AdventuresWhen it comes to providing the welcoming gateway for discriminating foodies to Sonoma County Wine Country no one does it better than the hard-working Donna del Rey of Relish Culinary Adventures in Healdsburg. For the last decade Relish has offered cooking classes, private parties, distinctive culinary tours, and creative catering.

Recently Donna and her crew provided support for the Artisan Cheese Festival.

For the ultimate experience they offer “Relish Sonoma County,” a 3-Day Culinary Adventure of Sonoma County.

Coming up on June 21st is a hands-on Culinary Birds cooking class with Chef John Ash. This is recipes from his most recent cookbook.

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