Show 475, May 21, 2022: Show Preview with Executive Producer & Co-Host Andy Harris

We’re previewing the show with Executive Producer & Co-Host Andy Harris.

Gather for Good and RE:Her present Cake Walk 2022

First a Preview of next Saturday’s (May 28th) 2nd Annual Cake Walk supporting women’s reproductive rights at Redbird in DTLA from 11:00 a.m. to 1:00 p.m. presented by Gather for Good and RE:Her. It’s a gathering of LA’s top pastry chefs and bakers showcasing an incredible collection of over 30 delicious and beautiful cakes. Slices of cakes will be available for sale as well as craft cocktails, artisan coffee, and a live DJ. A purchased admission ticket is required to attend the event.

In the Village of Arroyo Grande in San Luis Obispo County the place for the best coffee (locally roasted) and full breakfast (since 1996) is the locals’ favorite, Cafe Andreini. This was Arroyo Grande’s first coffee house. Proprietress Denise Andreini was born and raised in Arroyo Grande and graduated from Cal Poly San Louis Obispo. She returned to Arroyo Grande after a time in the Bay Area to raise her Family. Café Andreini is known for their abundant breakfast burritos, open-faced sandwiches, avocado toast, acai bowls, pastries and lots more. Open daily from 7:00 a.m. to 3 p.m. with extended hours to 4:00 p.m. on Friday and Saturday. Founder Denise Andreini joins us with a freshly brewed Americano in hand.

“The annual CANstruction Long Beach is always one of the most visually stunning demonstrations of talent and creativity that architect and engineering firms participate in annually to help eliminate human hunger in the Long Beach community, and CANstruction is now excited to add a “Pet Edition” this year. The inaugural CANstruction Long Beach: Pet Edition benefiting Sparky & the Gang animal rescue organization will be held at Trademark Brewing June 17 to 26, 2022. June 17th being “build day” starting at 7a.m., a team from P2S Inc. Engineering will have twelve hours to design and build their unique structure made entirely out of canned dog food. The structure may be built up to 10’ x 10’ x 10’ and will be comprised of 4,000 to 4,500 cans. The theme is “CANines Rule!”, and the team may depict one of our canine friends in any way they want.” Organizer Terri Henry of Terri Henry Marketing and Steve Peterson of P2S Inc. join us with all the details of CANstruction Long Beach: Pet Edition.

Come celebrate the 55th anniversary of South Coast Plaza in Costa Mesa in style with an extraordinary evening of dining bliss supporting Careers through Culinary Arts Program (C-CAP) – Los Angeles. The celebratory evening begins in South Coast Plaza’s Penthouse with a reception of anniversary cocktails crafted by Vaca Group beverage director Michael Rooney and Knife Pleat’s sommelier Victor Moreno, and a wine bar hosted by Whispering Angel. Taste passed appetizers by four of SCP’s outstanding chefs: Ross Pangilinan (TERRACE by Mix Mix), James Hamamori (Hamamori Restaurant & Sushi Bar), John Park (Tableau), and Nick Weber (Populaire). Guests then enjoy a curated, four-course dinner paired with premium wines, created by C-CAP alum chef Amar Santana (Vaca and Broadway by Amar Santana) and Michelin-starred chef Tony Esnault (Knife Pleat.)” Chef Amar Santana joins us with all the tasty details.

Our own Chef Andrew Gruel of the Slapfish Restaurant Group provides another timely and informative “Ask the Chef” segment where Chef Andrew responds to listeners thoughtful inquiries. On Thursday, May 21st Chef Andrew was the co-headlining chef for Outstanding in the Field’s 5-course, sustainable seafood, wine-paired dinner on the Huntington Beach Pier as part of the Los Angeles Times Food Bowl. The distinguished culinary team cooked for a sold-out crowd of 225 discriminating guests all seated on one long table. Chef Andrew shares the details of the unusual experience.

All of this and heaping helpings of extra deliciousness on this week’s not-to-miss show!

Play

Show 475, May 21, 2022: Chef Amar Santana of Vaca and Broadway previewing “O.C. Chefs: The Next Generation” Benefit Part One

Amar Santana at the Finale of Top Chef

“Come celebrate the 55th anniversary of South Coast Plaza in Costa Mesa with an extraordinary evening of dining bliss supporting Careers through Culinary Arts Program (C-CAP) – Los Angeles.”

“The celebratory evening begins in South Coast Plaza’s Penthouse with a reception of anniversary cocktails crafted by Vaca Group beverage director Michael Rooney and Knife Pleat’s sommelier Victor Moreno, and a wine bar hosted by Whispering Angel. Taste passed appetizers by four of SCP’s outstanding chefs: Ross Pangilinan (TERRACE by Mix Mix), James Hamamori (Hamamori Restaurant & Sushi Bar), John Park (Tableau), and Nick Weber (Populaire).

“Guests then enjoy a curated, four-course dinner paired with premium wines, created by C-CAP alum chef Amar Santana (Vaca and Broadway by Amar Santana) and Michelin-starred chef Tony Esnault (Knife Pleat.)”

“The evening concludes with an exciting silent and live auction led by Matthew Allnatt, Jonathan Club’s COO and General Manager. Seating is limited; all-inclusive tickets begin at $475 (valet parking, reception, dinner, beverages, gift bag).”

Chef Amar Santana is our guest. “Chef Amar is one of C-CAP’s most compelling success stories. He owns with business partner Ahmed Labbate, Vaca part of the South Coast Plaza collection of distinguished restaurants. The Culinary Institute of America (CIA) grad and former protégé of chef and restaurateur Charlie Palmer was runner-up (by a nose) in Season 13 of Bravo’s “Top Chef” and returned in Season 18 as an all-star judge.”

Play

Show 475, May 21, 2022: Chef Amar Santana of Vaca and Broadway previewing “O.C. Chefs: The Next Generation” Benefit Part Two

Amar Santana at the Finale of Top Chef

“Come celebrate the 55th anniversary of South Coast Plaza in Costa Mesa with an extraordinary evening of dining bliss supporting Careers through Culinary Arts Program (C-CAP) – Los Angeles.”

“The celebratory evening begins in South Coast Plaza’s Penthouse with a reception of anniversary cocktails crafted by Vaca Group beverage director Michael Rooney and Knife Pleat’s sommelier Victor Moreno, and a wine bar hosted by Whispering Angel. Taste passed appetizers by four of SCP’s outstanding chefs: Ross Pangilinan (TERRACE by Mix Mix), James Hamamori (Hamamori Restaurant & Sushi Bar), John Park (Tableau), and Nick Weber (Populaire).

“Guests then enjoy a curated, four-course dinner paired with premium wines, created by C-CAP alum chef Amar Santana (Vaca and Broadway by Amar Santana) and Michelin-starred chef Tony Esnault (Knife Pleat.)”

“The evening concludes with an exciting silent and live auction led by Matthew Allnatt, Jonathan Club’s COO and General Manager. Seating is limited; all-inclusive tickets begin at $475 (valet parking, reception, dinner, beverages, gift bag).”

Chef Amar Santana is our guest. “Chef Amar is one of C-CAP’s most compelling success stories. He owns with business partner Ahmed Labbate, Vaca, part of the South Coast Plaza collection of distinguished restaurants. The Culinary Institute of America (CIA) grad and former protégé of chef and restaurateur Charlie Palmer was runner-up (by a morsel) in Season 13 of Bravo’s “Top Chef” and returned in Season 18 as an all-star judge.”

Congratulations to Chef Amar for being recognized by Riviera Magazine Orange County (June issue) as one of the 50 distinguished members of their “OC Power List.”

Play

May 21: Cafe Andreini, CANstruction Long Beach: Pet Edition, Amar Santana

Podcasts

Segment One: Show Preview with Executive Producer & Co-Host Andy Harris
Segment Two: Restaurateur Denise Andreini, Café Andreini, Arroyo Grande, CA Part One
Segment Three: Restaurateur Denise Andreini, Café Andreini, Arroyo Grande, CA Part Two
Segment Four: CANstruction Long Beach:Pet Edition with Organizer Terri Henry and Steven Peterson of P2S Inc. Part One
Segment Five: CANstruction Long Beach:Pet Edition with Organizer Terri Henry and Steven Peterson of P2S Inc. Part Two
Segment Six: Chef Amar Santana of Vaca and Broadway previewing “O.C. Chefs: The Next Generation” Benefit Part One
Segment Seven: Chef Amar Santana of Vaca and Broadway previewing “O.C. Chefs: The Next Generation” Benefit Part Two
Segment Eight: “Ask the Chef” with Co-host Chef Andrew Gruel of the Slapfish Restaurant Group

We’re previewing the show with Executive Producer & Co-Host Andy Harris.

In the Village of Arroyo Grande in San Luis Obispo County the place for the best coffee (locally roasted) and full breakfast (since 1996) is the locals’ favorite, Cafe Andreini. This was Arroyo Grande’s first coffee house. Proprietress Denise Andreini was born and raised in Arroyo Grande and graduated from Cal Poly San Louis Obispo. She returned to Arroyo Grande after a time in the Bay Area to raise her Family. Café Andreini is known for their abundant breakfast burritos, open-faced sandwiches, avocado toast, acai bowls and lots more. Open daily from 7:00 a.m. to 3 p.m. with extended hours to 4:00 p.m. on Friday and Saturday. Founder Denise Andreini joins us with a freshly brewed Americano in hand.

“The annual CANstruction Long Beach is always one of the most visually stunning demonstrations of talent and creativity that architect and engineering firms participate in annually to help eliminate human hunger in the Long Beach community, and CANstruction is now excited to add a “Pet Edition” this year. The inaugural CANstruction Long Beach: Pet Edition benefiting Sparky & the Gang animal rescue organization will be held at Trademark Brewing June 17 to 26, 2022. June 17th being “build day” starting at 7am being “build day” starting at 7am, a team from P2S Inc. Engineering will have twelve hours to design and build a unique structure made entirely out of canned dog food. The structure may be built up to 10’ x 10’ x 10’ and will be comprised of 1,500-2000 cans. The theme is “CANines Rule!”, and the team may depict one of our canine friends in any way they want.” Organizer Terri Henry of Terri Henry Marketing and Steve Peterson of P2S Inc. join us with all the details of CANstruction Long Beach: Pet Edition.

“Come celebrate the 55th anniversary of South Coast Plaza in Costa Mesa with an extraordinary evening of dining bliss supporting Careers through Culinary Arts Program (C-CAP) – Los Angeles. The celebratory evening begins in South Coast Plaza’s Penthouse with a reception of anniversary cocktails crafted by Vaca Group beverage director Michael Rooney and Knife Pleat’s sommelier Victor Moreno, and a wine bar hosted by Whispering Angel. Taste passed appetizers by four of SCP’s outstanding chefs: Ross Pangilinan (TERRACE by Mix Mix), James Hamamori (Hamamori Restaurant & Sushi Bar), John Park (Tableau), and Nick Weber (Populaire). Guests then enjoy a curated, four-course dinner paired with premium wines, created by C-CAP alum chef Amar Santana (Vaca and Broadway by Amar Santana) and Michelin-starred chef Tony Esnault (Knife Pleat.)” Chef Amar Santana joins us with all the tasty details.

Our own Chef Andrew Gruel of the Slapfish Restaurant Group provides another timely and informative “Ask the Chef” segment where Chef Andrew responds to listeners thoughtful inquiries. On Thursday, May 21stChef Andrew was the co-headlining chef for Outstanding in the Field’s 5-course, sustainable seafood, wine-paired dinner on the Huntington Beach Pier as part of the Los Angeles Times Food Bowl. The distinguished culinary team cooked for a sold-out crowd of 225 discriminating guests all seated on one long table. Chef Andrew shares the details of the unusual experience.

All of this and heaping helpings of extra deliciousness on this week’s not-to-miss show!

Denise Andreini of Cafe Andreini

In the Village of Arroyo Grande in San Luis Obispo County the place for the best coffee (locally roasted) and full breakfast (since 1996) is the locals’ favorite, Cafe Andreini. This was Arroyo Grande’s first coffee house. Proprietress Denise Andreini was born and raised in Arroyo Grande and graduated from Cal Poly San Louis Obispo. She returned to Arroyo Grande after a time in the Bay Area to raise her Family.

Café Andreini is known for their abundant breakfast burritos, open-faced sandwiches, avocado toast, acai bowls and lots more. They serve local beer and wine on tap as well as Kombucha. Open daily from 7:00 a.m. to 3 p.m. with extended hours to 4:00 p.m. on Friday and Saturday.

“Café Andreini prides itself on being part of the amazing community that is Arroyo Grande, and realizes that coffee isn’t just about a great cup of coffee but it’s about community. That’s why they have partnered with some stellar local businesses, to bring guests the freshest menu items. Giving back to the community goes beyond good food and wine. Over the many years Café Andreini has donated and participated in fundraisers with local charities, schools and businesses.”

Founder Denise Andreini joins us with an Americano in hand.

Steven Peterson of P2S Inc

“The annual CANstruction Long Beach is always one of the most visually stunning demonstrations of talent and creativity that architect and engineering firms participate in annually to help eliminate human hunger in the Long Beach community, and CANstruction is now excited to add a “Pet Edition” this year.”

“The inaugural CANstruction Long Beach: Pet Edition benefiting Sparky & the Gang animal rescue organization will be held at Trademark Brewing June 17 to 26, 2022. June 17th being “build day” starting at 7am being “build day” starting at 7am, a team from P2S Inc. Engineering will have twelve hours to design and build a unique structure made entirely out of canned dog food. The structure may be built up to 10’ x 10’ x 10’ and will be comprised of 1,500-2000 cans. The theme is “CANines Rule!”, and the team may depict one of our canine friends in any way they want.”

Trademark Brewing is located at 233 E. Anaheim Street, Long Beach.

“The completed structure will be on display to the public June 17 to 26 during Trademark Brewing regular business hours. Visitors are encouraged to bring cans of dog food when viewing the structure as additional donations.”

Terri Henry of Dine LBC and Terri Henry Marketing

“”Sparky & the Gang is excited to be the beneficiary of the inaugural Pet Edition of CANstruction Long Beach”, said Sherri Stankewitz, Executive Director at Sparky & the Gang. “This unique event brings awareness to our continuing work to find homes for the rescued dogs we care for, low cost spay and neuter services from Fix Long Beach Pets, and perhaps find forever homes for some of the dogs following the event.”

“”We’ve spent months designing our structure and are allowed only 12 hours to meticulously stack and color-coordinate the cans into our design”, added Steven Peterson of P2S Inc. “Being a dog lover myself, the ultimate donation of hundreds of cans of dog food to Sparky & the Gang makes it all worthwhile to our team.”

Organizer Terri Henry of Terri Henry Marketing and Steve Peterson of P2S Inc. join us with all the details of CANstruction Long Beach: Pet Edition.

Amar Santana at the Finale of Top Chef

“Come celebrate the 55th anniversary of South Coast Plaza in Costa Mesa with an extraordinary evening of dining bliss supporting Careers through Culinary Arts Program (C-CAP) – Los Angeles.”

“The celebratory evening begins in South Coast Plaza’s Penthouse with a reception of anniversary cocktails crafted by Vaca Group beverage director Michael Rooney and Knife Pleat’s sommelier Victor Moreno, and a wine bar hosted by Whispering Angel. Taste passed appetizers by four of SCP’s outstanding chefs: Ross Pangilinan (TERRACE by Mix Mix), James Hamamori (Hamamori Restaurant & Sushi Bar), John Park (Tableau), and Nick Weber (Populaire).

“Guests then enjoy a curated, four-course dinner paired with premium wines, created by C-CAP alum chef Amar Santana (Vaca and Broadway by Amar Santana) and Michelin-starred chef Tony Esnault (Knife Pleat.)”

“The evening concludes with an exciting silent and live auction led by Matthew Allnatt, Jonathan Club’s COO and General Manager. Seating is limited; all-inclusive tickets begin at $475 (valet parking, reception, dinner, beverages, gift bag).”

Chef Amar Santana is our guest. “Chef Amar is one of C-CAP’s most compelling success stories. He owns with business partner Ahmed Labbate, part of the South Coast Plaza collection of distinguished restaurants. The Culinary Institute of America (CIA) grad and former protégé of chef and restaurateur Charlie Palmer was runner-up (by a nose) in Season 13 of Bravo’s “Top Chef” and returned in Season 18 as an all-star judge.”

Andy Harris and Andrew Gruel at Cabana 14 at the Cove at Pechanga Resort and Casino

Our own Chef Andrew Gruel of the Slapfish Restaurant Group provides another timely and informative “Ask the Chef” segment where Chef Andrew responds to listeners thoughtful inquiries.

On Thursday, May 21st Chef Andrew was the co-headlining chef for Outstanding in the Field’s 5-course, sustainable seafood, wine-paired dinner on the Huntington Beach Pier as part of the Los Angeles Times Food Bowl. This was postponed from last year after the nearby pipeline oil spill.

The distinguished culinary team (including Chef Chris Tompkins of Malibu’s Broad Street Oyster Co.) cooked for a sold-out crowd of 225 discriminating guests all seated together on one long table. Chef Andrew shares the details of the unusual experience.

Podcasts

Segment One: Show Preview with Executive Producer & Co-Host Andy Harris
Segment Two: Restaurateur Denise Andreini, Café Andreini, Arroyo Grande, CA Part One
Segment Three: Restaurateur Denise Andreini, Café Andreini, Arroyo Grande, CA Part Two
Segment Four: CANstruction Long Beach:Pet Edition with Organizer Terri Henry and Steven Peterson of P2S Inc. Part One
Segment Five: CANstruction Long Beach:Pet Edition with Organizer Terri Henry and Steven Peterson of P2S Inc. Part Two
Segment Six: Chef Amar Santana of Vaca and Broadway previewing “O.C. Chefs: The Next Generation” Benefit Part One
Segment Seven: Chef Amar Santana of Vaca and Broadway previewing “O.C. Chefs: The Next Generation” Benefit Part Two
Segment Eight: “Ask the Chef” with Co-host Chef Andrew Gruel of the Slapfish Restaurant Group

Show 473, May 7, 2022: Show Preview with Executive Producer & Co-Host Andy Harris

Mother’s Day best wishes to all the stellar Moms out there…Should be more than one celebration annually!

The Matzo Project, a discovery at the recent Natural Products Expo West at the Anaheim Convention Center, introduces carefully made, artfully packaged, legitimately scrumptious matzo to a stale, overlooked corner of the food marketplace. While it currently languishes in the “Ethnic” food isle The Matzo Project’s hope is to help matzo claim its rightful spot in the cracker isle right next to Rosemary Pita Chips and the Gorgonzola Fig Toast.” The Matzo Project’s product line includes Matzo Flats, Matzo Chips, a Matzo Ball Soup Kit and a Matzo Ball Mix.

The Matzo Project Co-founders Ashley Albert and Kevin Rodriguez join us.

“The wines of AOC Ventoux in the Rhone Valley of France are made at the foot of Mont-Ventoux, which culminates at 1912 meters, offering a unique freshness and balance. It has been an AOC since 1973. It is the only appellation with vineyards spreading over two Regional Natural Parks. It is also recognized by UNESCO as a Biosphere Reserve. Ventoux is first and foremost defined by its cooler climate : the influence of the mountain creates a wide variation of temperatures between days and nights.” Noted wine journalist Jonathan Cristaldi is our well-informed guide to Ventoux AOC.

Sampling the creative variety of foods at Angel Stadium is always part of the game experience. A real Executive Chef oversees all of this. New this year is expanded In-Seat Service in various parts of the Big A. Be reminded it’s again cashless for food, beverage and merchandise.

We’ll find out what’s on the menu for In-Seat Dining, at Diamond Club and in the Suites. Think BBQ Beef Brisket… Also on the menu are a preview of the wide variety of exclusive Halo merchandise items. There are unique (and limited edition) Shohei Ohtani items. Our guides to all this deliciousness are Executive Chef Hugo Miranda and Merchandise Buyer Roman Avila.

Chef Andrew Gruel is on the road so Co-Host Andy Harris covers “Ask the Chef.” Andy shares last-minute ideas for inspired Mother’s Day dining (Mother’s Day Brunch at Smorgasburg LA at ROW DTLA) and previews the very special South Coast Plaza 55th Anniversary Dinner on June 5th to benefit the Careers through Culinary Arts Program (C-CAP.) The headlining chefs for the “O.C. Chefs: The Next Generation” evening are Tony Esnault of the Michelin-starred Knife Pleat and Amar Santana (a C-CAP alum) of Vaca and Broadway by Amar Santana.

All of this and heaping helpings of extra deliciousness on this week’s not-to-miss show!

Play

Show 473, May 7, 2022: “Ask the Chef” with Producer Andy Covering for Chef Andrew

Andy Harris and Andrew Gruel at Cabana 14 at the Cove at Pechanga Resort and Casino

Chef Andrew Gruel is on the road so Co-Host Andy Harris covers “Ask the Chef.” Andy shares last-minute ideas for inspired Mother’s Day dining (Mother’s Day Brunch at Smorgasburg LA at ROW DTLA) and previews the very special South Coast Plaza 55th Anniversary Dinner on June 5th to benefit the Careers through Culinary Arts Program (C-CAP.)

The headlining chefs for the “O.C. Chefs: The Next Generation” evening are Tony Esnault of the Michelin-starred Knife Pleat and Amar Santana (a C-CAP alum) of Vaca and Broadway by Amar Santana.

Play

May 7: Matzo Project, Jonathan Cristaldi on Ventoux AOC, Angels Baseball Food

Podcasts

Segment One: Show Preview with Executive Producer & Co-Host Andy Harris
Segment Two: The Matzo Project, Brooklyn, NY Part One
Segment Three: The Matzo Project, Brooklyn, NY Part Two
Segment Four: Ventoux AOC, Rhone Valley, France with Jonathan Cristaldi, Wine Journalist Part One
Segment Five: Ventoux AOC, Rhone Valley, France with Jonathan Cristaldi, Wine Journalist Part Two
Segment Six: Executive Chef Hugo Miranda and Roman Avila – Retail Operations Manager for Legends at Angel Stadium Part One
Segment Seven: Executive Chef Hugo Miranda and Roman Avila – Retail Operations Manager for Legends at Angel Stadium Part Two
Segment Eight: “Ask the Chef” with Producer Andy Covering for Chef Andrew

We’re previewing the show with Executive Producer & Co-Host Andy Harris.

“The Matzo Project, a discovery at the recent Natural Products Expo West at the Anaheim Convention Center, introduces carefully made, artfully packaged, legitimately scrumptious matzo to a stale, overlooked corner of the food marketplace. While it currently languishes in the “Ethnic” food isle The Matzo Project’s hope is to help matzo claim its rightful spot in the cracker isle right next to Rosemary Pita Chips and the Gorgonzola Fig Toast. The Matzo Project’s product line includes Matzo Flats, Matzo Chips, a Matzo Ball Soup Kit and a Matzo Ball Mix.

The Matzo Project Co-founders Ashley Albert and Kevin Rodriguez join us.

“The wines of AOC Ventoux in the Rhone Valley of France are made at the foot of Mont-Ventoux, which culminates at 1912 meters, offering a unique freshness and balance. It has been an AOC since 1973. It is the only appellation with vineyards spreading over two Regional Natural Parks. It is also recognized by UNESCO as a Biosphere Reserve. Ventoux is first and foremost defined by its cooler climate : the influence of the mountain creates a wide variation of temperatures between days and nights.” Noted wine journalist Jonathan Cristaldi is our well-informed guide to Ventoux AOC.

Sampling the creative variety of foods at Angel Stadium is always part of the game experience. A real Executive Chef oversees all of this. New this year is expanded In-Seat Service in various parts of the Big A. Be reminded it’s again cashless for food, beverage and merchandise.

We’ll find out what’s on the menu for In-Seat Dining, at Diamond Club and in the Suites. Think BBQ Beef Brisket… Also on the menu are a preview of the wide variety of exclusive Halo merchandise items. There are unique (and limited edition) Shohei Ohtani items. Our guides to all this deliciousness are Executive Chef Hugo Miranda and Merchandise Buyer Roman Avila.

Chef Andrew Gruel is on the road so Co-Host Andy Harris covers “Ask the Chef.” Andy shares last-minute ideas for inspired Mother’s Day dining and previews the very special South Coast Plaza 55th Anniversary Dinner on June 5th to benefit the Careers through Culinary Arts Program (C-CAP.) The headlining chefs for the “O.C. Chefs: The Next Generation” evening are Tony Esnault of the Michelin-starred Knife Pleat and Amar Santana (a C-CAP alum) of Vacaand Broadway by Amar Santana.

All of this and heaping helpings of extra deliciousness on this week’s not-to-miss show!

Ashley Albert and Kevin Rodriguez of the Matzo Project

The Matzo Project, a discovery at the recent Natural Products Expo West at the Anaheim Convention Center, introduces carefully made, artfully packaged, legitimately scrumptious matzo to a stale, overlooked corner of the food marketplace.”

“Summer Camp friends Ashley Albert and Kevin Rodriguez set out to bake a new take on the culturally beloved, but traditionally flavorless box of matzo. Instead, they created a super-snappy, extra-sturdy, crazy-versatile cracker that goes with virtually every single thing they’ve tried to put on it.”

“Ashley had been tinkering with the idea of updating matzo for nearly 20 years and casually mentioned it to Kevin when they were charting about him making a change. He began experimenting in his kitchen.”

“The two would taste test Kevin’s recipes while Ashley started sketching out plans for The Matzo Project’s branding and packaging. That work led to their muse – the grandmother on their box – asking “Would it kill you to try something new?”

“After selling out their first trial batch in a single day, the two moved out of their tiny commissary kitchen and into a larger Kosher bakery in Brooklyn to take their unleavened show on the road.”

“While it currently languishes in the “Ethnic” food isle The Matzo Project’s hope is to help matzo claim its rightful spot in the cracker isle right next to Rosemary Pita Chips and the Gorgonzola Fig Toast.”

The Matzo Project’s product line includes Matzo Flats, Matzo Chips, a Matzo Ball Soup Kit and a Matzo Ball Mix.

“The Bubbe” of The Matzo Project has given Ashley and Albert permission to join us. She is thinking we’re looking skinny…

Sommelier and Wine Journalist Jonathan Cristaldi

“The wines of AOC Ventoux in the Rhone Valley of France are made at the foot of Mont-Ventoux, which culminates at 1912 meters, offering a unique freshness and balance. It has been an AOC since 1973. It is the only appellation with vineyards spreading over two Regional Natural Parks. It is also recognized by UNESCO as a Biosphere Reserve. Ventoux is first and foremost defined by its cooler climate: the influence of the mountain creates a wide variation of temperatures between days and nights.”

It covers some 14,000 acres of vineyards with the resulting wines being 54 per cent Red, 38 per cent Rose and 8 per cent White. There are 150 wineries in the AOC representing private ownership, co-ops and negociants.

“Vines have been grown in the Ventoux area since ancient times; archaeological digs around the village of Mazan uncovered a potter’s workshop dating from the 1st century BC, where the first known wine amphorae in France were produced.”

“The vineyards flourished during the Avignon Papacy, and over the centuries Ventoux wines, alongside other leading French wines, were served to the kings of France at the Royal Court.”

Wine journalist Jonathan Cristaldi is our well-informed guide to Ventoux AOC.

Hugo Miranda

Sampling the creative variety of foods at Angel Stadium is always part of the game experience. A real Executive Chef oversees all of this. New this year is expanded In-Seat Service in various parts of the Big A. Be reminded it’s again cashless for food, beverage and merchandise.

Also new is Brewery X in right field on the Club Level. In addition to the limited- edition craft beers the food menu includes a Korean Fried Chicken Sandwich on a Black Sesame Seed Egg Bun with Roasted Aioli, Asian Citrus Coleslaw, Gochujang Sauce, House Made Kimchi and served with House Fries, and a House-Made Jumbo Pretzel with Jalapeno White Cheddar Cheese Sauce with a Honey-Beer Mustard Sauce.

We’ll find out what’s on the menu for In-Seat Dining, at Diamond Club and in the Suites. Think BBQ Beef Brisket for openers…

Also on the menu is an introduction to the variety of collectable Halo merchandise items. There are unique (and limited edition) Shohei Ohtani items.

Our guides to all this deliciousness are Executive Chef Hugo Miranda and Merchandise Buyer Roman Avila.

Andy Harris and Andrew Gruel at Cabana 14 at the Cove at Pechanga Resort and Casino

Chef Andrew Gruel is on the road so Co-Host Andy Harris covers “Ask the Chef.” Andy shares last-minute ideas for inspired Mother’s Day dining and previews the very special South Coast Plaza 55th Anniversary Dinner on June 5th to benefit the Careers through Culinary Arts Program (C-CAP.)

The headlining chefs for the “O.C. Chefs: The Next Generation” evening are Tony Esnault of the Michelin-starred Knife Pleat and Amar Santana (a C-CAP alum) of Vaca and Broadway by Amar Santana.

Podcasts

Segment One: Show Preview with Executive Producer & Co-Host Andy Harris
Segment Two: The Matzo Project, Brooklyn, NY Part One
Segment Three: The Matzo Project, Brooklyn, NY Part Two
Segment Four: Ventoux AOC, Rhone Valley, France with Jonathan Cristaldi, Wine Journalist Part One
Segment Five: Ventoux AOC, Rhone Valley, France with Jonathan Cristaldi, Wine Journalist Part Two
Segment Six: Executive Chef Hugo Miranda and Roman Avila – Retail Operations Manager for Legends at Angel Stadium Part One
Segment Seven: Executive Chef Hugo Miranda and Roman Avila – Retail Operations Manager for Legends at Angel Stadium Part Two
Segment Eight: “Ask the Chef” with Producer Andy Covering for Chef Andrew

Show 457, January 8, 2022: Anne Marie Panoringan, Voice of OC’s Food Columnist Part Two

Food Journalist Anne Marie Panoringan

Anne Marie Panoringan is Voice of OC’s well-informed food columnist. She reports industry news, current events and trends. Anne Marie joins us in-studio to profile a handful of her newly discovered restaurants in the OC in 2021, her “Five Wishes for 2022” and a look ahead at some noteworthy restaurant openings in the OC in 2022 on the horizon.

Anne Marie also chats about her recent dining experiences at the new Tableau at South Coast Plaza from Chef John Park and Restaurateur Ed Lee. Would you believe a flaky croissant with Kimchi, Fontina, Pork Belly and SPAM?

We’ll lastly get a tantalizing preview of Anne Marie’s next Voice of OC column which publishes on Thursday, January 14th. Anne Marie will share some of her favorite new dining spots of 2021.

Anne Marie Panoringan continues with us.

Play

Show 456, December 18, 2021: Show Preview with Executive Producer & Co-Host Andy Harris

The Happiest of Happy Holidays to our loyal listening audience.

You’re appreciated! Thanks for making us your source for reliable food news. We’re giving the Team a break to be with Family and Friends during the Holidays. We’ll be back on Saturday morning, January 8th at 10:00 a.m. with a new year of tantalizing and informative food information.

“From the accomplished culinary minds of Chef John Park and Restaurateur Ed Lee of foodie favorite Toast Kitchen + Bakery in Costa Mesa comes Tableau Kitchen and Bar at South Coast Plaza. At Tableau, Chef Park elevates New American cuisine showcasing the inventive global influences and unexpected twists on classic dishes for which he is known. Tableau’s seafood-forward menu takes full advantage of the restaurant’s coastal location and features the freshest produce from local farms.” Chef John and Ed take a break from the busy soft opening to join us. 

Trademark Brewing is the ambitious result of one couple with many passions – food, science, beer and brewing. Founded by a husband and wife team, Sterling and Ilana Steffen, who brought Trademark Brewing to Long Beach, California.”“Trademark Brewing is the first production craft brewery in Long Beach, and one of the only sustainability-focused breweries in California. Their special equipment and processes allow Trademark to use less than half the water of other breweries their size, and 30% less energy. At Trademark Brewing, great beer isn’t enough. Their mantra is “we make it better.”” Founder Ilana Steffen and Head Brewer Valerie Adee are our guests to tap the keg on Trademark Brewing.

Since 2014 Sammy’s Original in Lake Forest has been the welcoming place to go in South Orange County for upscale sports bar food, craft cocktails, tap beers, live entertainment and premiere Mini Satellite Horse Wagering. The handsome and spacious interior features 120 Hi-Def Television screens. Nightly entertainment is on the menu, too. There is plenty of easy on-site parking and patio seating. Partner and General Manager Scott Terheggen joins us.

Between the two of them our resident Meatheads from West Coast Prime Meats, Terry Hanks and Jay Henderson, have decades of practical experience with center plate proteins. They are both avid home cooks, too. Terry and Jay join us with some helpful Holiday cooking tips. They also answer some Listeners’ meaty questions about proteins.

What’s the difference between a Filet and Ribeye Steak?

Our own Chef Andrew Gruel of the Slapfish Restaurant Group provides another timely and informative “Ask the Chef” segment where Chef Andrew responds to listeners thoughtful inquiries. It’s Holiday cooking time and Chef Andrew is here to help. He offers a few more genuinely useful Holiday Cooking Tips to make life a bit easier in your active kitchen.

All of this and heaping helpings of extra deliciousness on this week’s not-to-miss show!

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Show 456, December 18, 2021: Chef John Park and Restaurateur Ed Lee, Tableau Kitchen and Bar at South Coast Plaza Part One

John Park of Toast Kitchen and Bakery

“From the accomplished culinary minds of Chef John Park and Restaurateur Ed Lee of foodie favorite Toast Kitchen + Bakery in Costa Mesa comes Tableau Kitchen and Bar at South Coast Plaza. At Tableau, Chef Park elevates New American cuisine showcasing the inventive global influences and unexpected twists on classic dishes for which he is known. Tableau’s seafood-forward menu takes full advantage of the restaurant’s coastal location and features the freshest produce from local farms.”

“Breakfast, lunch and dinner menus offer something for every palate, from sweet to savory, salads to sandwiches, scallops to steak. A full bar with craft cocktails, draft beers and a curated wine list and Chef Park’s famous pastries complement the exciting menu selections. At Tableau Kitchen and Bar, every meal makes a difference, with a percentage of proceeds donated to local charities.”

Chef John and Ed take a break from their busy soft opening to join us.

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