Show 363, March 7, 2020: Show Preview with Executive Producer & Co-Host Andy Harris

Now an inspiring preview of this Saturday’s scrumptious show. It’s not, with profuse apologies, for dieters. If we’re successful we will hopefully leave you incredibly hungry and thirsty. In our case that’s probably a pretty good thing… As always, we greatly appreciate you being a part of our loyal listening audience. Truly couldn’t do it without you.

Orange County Restaurant Week, possibly the region’s most eagerly anticipated Restaurant Week for more than a decade, returns Sunday, March 8th through Saturday, March 14th. This year, nearly 150 restaurants will participant in OC Restaurant Week, offering diners a wide variety of options, from casual and family friendly establishments, to upscale and fine dining, which will once again allow for a “luxe experience” with a select group of menus priced at a $80 price point! This year, the Cocktails of Restaurant Week will be highlighted to complete dining experiences and many participating restaurants will offer a Spicy Food Lover option for the many flavor cravers out there!”

Descanso – A Modern Taqueria’s (Costa Mesa) Proprietor (Rob Arellano) and Executive Chef (Sergio Ortega) joins us as well as the Proprietor / Executive Chef (Cathy Pavlos) of Newport Beach’s Provenance with an enticing preview.

“In 2017, Andy and Kim Busch started a business in their 50’s which they knew nothing about. Andy, coming from a long line of St. Louis beer barons, had worked not in the beverage business but rather at Grant’s Farm, the original prototype for the Busch Gardens parks started by his father, Gussie. Their newest property, Folded Hills Winery, Farmstead, Ranch in the Santa Ynez Valley, focuses on top notch wine making rather than beer.” Proprietress Kim Busch and General Manger Tymari Lore are our guests and gently pull the cork on the unusual story of Folded Hills Winery for us.

“Inspired by the mixture of fun and learning about food and drink for which Julia Child, a longtime resident and fan of Santa Barbara, advocated so passionately, the Santa Barbara Culinary Experience (SBCE) in partnership with the Julia Child Foundation for Gastronomy and the Culinary Arts, welcomes visitors and the local community from March 13th to 16th to celebrate the bounty of what is grown in and around this beautiful region.” Mary Sue Milliken and Susan Feniger of Border Grill (Los Angeles and Las Vegas) and SOCALO (Santa Monica) fame are behind “Border Grill on the Beach: SBCE Signature Luncheon” on March 14th in Santa Barbara. Susan Feniger temps us with all the details and remembers Julia Child.

Our own Chef Andrew Gruel of the Slapfish Restaurant Group joins us from the road with another informative “Ask the Chef” segment. Tuna in a can is represented in most home pantries. Very versatile in uses for a quick, satisfying meal. Who can resist a premium Tuna Melt? Is all canned tuna about the same ? Is it okay to buy just what’s on special ? Chef Andrew gently suggests otherwise. We’ll “Ask the Chef.”

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

Play

Show 363, March 7, 2020: Chef Susan Feniger Previewing the Santa Barbara Culinary Experience Part One

Susan Feniger of Socalo and Border Grill“Inspired by the mixture of fun and learning about food and drink for which Julia Child, a longtime resident and fan of Santa Barbara, advocated so passionately, the Santa Barbara Culinary Experience (SBCE) in partnership with the Julia Child Foundation for Gastronomy and the Culinary Arts, welcomes visitors and the local community from March 13th to 16th to celebrate the bounty of what is grown in and around this beautiful region. “Join us to celebrate, learn and invoke Julia’s spirit, while shining a light on Santa Barbara’s culinary, hospitality, tourism and artisan communities.””

Mary Sue Milliken and Susan Feniger of Border Grill (Los Angeles and Las Vegas) fame and SOCALO (Santa Monica) are behind “Border Grill on the Beach: SBCE Signature Luncheon” on March 14th in Santa Barbara.

Mary Sue and Susan are also the past recipients of the prestigious Julia Child Award.

“Join Julia Child Award recipients Mary Sue Milliken and Susan Feniger, chefs and owners of Border Grill and Socalo restaurants, as they take you on a culinary journey through their signature modern Mexican dishes. Chefs Mary Sue and Susan are best known for their critically acclaimed conscientiously-sourced, seasonal SoCal Mexican fare in Los Angeles and Las Vegas and as Food Network’s Too Hot Tamales. Enjoy curated cocktails by Elyx Absolut, Jackson Family Wines and Calidad Mexican-Style Lager.”

Susan Feniger is with us providing all the details.

Play

Show 363, March 7, 2020: Chef Susan Feniger Previewing the Santa Barbara Culinary Experience Part Two

Susan Feniger of Socalo and Border GrillInspired by the mixture of fun and learning about food and drink for which Julia Child, a longtime resident and fan of Santa Barbara, advocated so passionately, the Santa Barbara Culinary Experience (SBCE) in partnership with the Julia Child Foundation for Gastronomy and the Culinary Arts, welcomes visitors and the local community from March 13th to 16th to celebrate the bounty of what is grown in and around this beautiful region. “Join us to celebrate, learn and invoke Julia’s spirit, while shining a light on Santa Barbara’s culinary, hospitality, tourism and artisan communities.”

Mary Sue Milliken and Susan Feniger of Border Grill (Los Angeles and Las Vegas) fame and SOCALO (Santa Monica) are behind “Border Grill on the Beach: SBCE Signature Luncheon” on March 14th in Santa Barbara.

Mary Sue and Susan are also the past recipients of the prestigious Julia Child Award.

“Join Julia Child Award recipients Mary Sue Milliken and Susan Feniger, chefs and owners of Border Grill and Socalo restaurants, as they take you on a culinary journey through their signature modern Mexican dishes. Chefs Mary Sue and Susan are best known for their critically acclaimed conscientiously-sourced, seasonal SoCal Mexican fare in Los Angeles and Las Vegas and as Food Network’s Too Hot Tamales. Enjoy curated cocktails by Elyx Absolut, Jackson Family Wines and Calidad Mexican-Style Lager.”

Susan Feniger continues with us providing all the details.

Play

March 7: OC Restaurant Week, Provenance, Descanso – A Modern Taqueria, Folded Hills Winery, Susan Feniger

Podcasts

Segment One: Show Preview with Executive Producer & Co-Host Andy Harris
Segment Two: Owner / Chef Cathy Pavlos of Provenance Previewing OC Restaurant Week
Segment Three: Descanso’s Proprietor Rob Arellano and Executive Chef Sergio Ortega Previewing OC Restaurant Week
Segment Four: Folded Hills, Winery, Farmstead and Ranch in Santa Ynez Valley Part One
Segment Five: Folded Hills, Winery, Farmstead and Ranch in Santa Ynez Valley Part Two
Segment Six: Chef Susan Feniger Previewing the Santa Barbara Culinary Experience Part One
Segment Seven: Chef Susan Feniger Previewing the Santa Barbara Culinary Experience Part Two
Segment Eight: Chef Andrew Gruel of the Slapfish Restaurant Group with “Ask the Chef”

Now an inspiring preview of this Saturday’s scrumptious show. It’s not, with profuse apologies, for dieters. If we’re successful we will hopefully leave you incredibly hungry and thirsty. In our case that’s probably a pretty good thing… As always, we greatly appreciate you being a part of our loyal listening audience. Truly couldn’t do it without you.

Orange County Restaurant Week, possibly the region’s most eagerly anticipated Restaurant Week for more than a decade, returns Sunday, March 8th through Saturday, March 14th. This year, nearly 150 restaurants will participant in OC Restaurant Week, offering diners a wide variety of options, from casual and family friendly establishments, to upscale and fine dining, which will once again allow for a “luxe experience” with a select group of menus priced at a $80 price point! This year, the Cocktails of Restaurant Week will be highlighted to complete dining experiences and many participating restaurants will offer a Spicy Food Lover option for the many flavor cravers out there!”

Descanso – A Modern Taqueria’s (Costa Mesa) Proprietor (Rob Arellano) and Executive Chef (Sergio Ortega) joins us as well as the Proprietor / Executive Chef (Cathy Pavlos) of Newport Beach’s Provenance with an enticing preview.

“In 2017, Andy and Kim Busch started a business in their 50’s which they knew nothing about.  Andy, coming from a long line of St. Louis beer barons, had worked not in the beverage business but rather at Grant’s Farm, the original prototype for the Busch Gardens parks started by his father, Gussie. Their newest property, Folded Hills Winery, Farmstead, Ranch in the Santa Ynez Valley, focuses on top notch wine making rather than beer.” Proprietress Kim Busch and General Manger Tymari Lore are our guests and gently pull the cork on the unusual story of Folded Hills Winery for us.

“Inspired by the mixture of fun and learning about food and drink for which Julia Child, a longtime resident and fan of Santa Barbara, advocated so passionately, the Santa Barbara Culinary Experience (SBCE) in partnership with the Julia Child Foundation for Gastronomy and the Culinary Arts, welcomes visitors and the local community from March 13th to 16th to celebrate the bounty of what is grown in and around this beautiful region.” Mary Sue Milliken and Susan Feniger of Border Grill (Los Angeles and Las Vegas) fame are behind “Border Grill on the Beach : SBCE Signature Luncheon” on March 14th in Santa Barbara. Susan Feniger temps us with all the details.

Our own Chef Andrew Gruel of the Slapfish Restaurant Group joins us from the road with another informative “Ask the Chef” segment. Tuna in a can is represented in most home pantries. Very versatile in uses for a quick, satisfying meal. Who can resist a premium Tuna Melt? Is all canned tuna about the same ? Is it okay to buy just what’s on special ? Chef Andrew gently suggests otherwise. We’ll “Ask the Chef.”

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

Cathy Pavlos of ProvenanceOrange County Restaurant Week, possibly the region’s most eagerly anticipated Restaurant Week for more than a decade, returns Sunday, March 8th through Saturday, March 14th. This year, nearly 150 restaurants will participant in OC Restaurant Week, offering diners a wide variety of options, from casual and family friendly establishments, to upscale and fine dining, which will once again allow for a “luxe experience” with a select group of menus priced at a $80 price point! For 2020 the Cocktails of Restaurant Week will be highlighted to complete dining experiences and many participating restaurants will offer a Spicy Food Lover option for the many flavor cravers out there!”

Proprietor / Executive Chef (Cathy Pavlos) of Newport Beach’s Provenance is again a participating restaurant in OC Restaurant Week. Provenance is featuring both a $20 Lunch menu as well as a $40 Dinner menu. Chef Cathy also is showcasing a spicy food menu item, a spicy chicken pasta.

Chef Cathy joins us with an enticing menu preview.

Sergio Ortega of Descanso Modern TaqueriaExecutive Chef Sergio Ortega of Costa Mesa’s Descanso – A Modern Taqueria (along with Proprietor Rob Arellano) are participating in OC Restaurant Week. Descanso is featuring both a $15 Lunch menu as well as a $30 Dinner menu. Think special OC Restaurant Week cocktails, too. Chef Sergio also is highlighting a spicy food menu item, a pair of carnitas tacos with Habanero salsa.

Chef Ortega and Rob Arellano join us with a salivating menu preview.

Kim Busch of Folded Hills“In 2017, Andy and Kim Busch started a business in their 50’s which they knew nothing about. Andy, coming from a long line of beer barons, had worked not in the beverage business but rather at Grant’s Farm, the original prototype for the Busch Gardens parks started by his father, Gussie. Folded Hills Winery, Farmstead, Ranch focuses on top notch wine making rather than beer.”

“The Busch’s own Folded Hills, a working ranch, an integrated sustainable farm is located just outside of Santa Barbara in the Santa Ynez Valley. When they purchased a contiguous piece of farming property they learned that the original farmsteader had planted a pre-prohibition vineyard and made wine in the basement of his farmhouse.”

“The Busches had purchased the property to keep the land agricultural in general and organic in particular and in 2014 decided to start farming organic grapes alongside the 18 acres of organic row crops, stone fruits, and animals.”

“As they were deciding what grape varietals to plant everyone told them to “plant what they love to drink”.  Andy loves beer – that was no help- although they do have a small patch of hops growing. Kim loved Pinot Noir but the terroir would not grow a quality Pinot.  They settled on the Rhône varietals which they knew absolutely nothing about. Now the hillsides are rolling with grape vines of syrah, grenache, Clairette blanc, grenache blanc and marsanne.”

Tasting Rooms are located at the vineyard estate in Gaviota and on Old Coast Highway in Montecito.

Tymar Llore of Folded Hills“This is a heart project for the Busches and they wanted to bring some of their mid-West roots and family heritage to the project.  Many of the wines have names that harken back to their iconic St. Louis history.”

“Their award- winning Lilly Rosé is named for six generations of Lilly’s.” From Lilly Anheuser who married Adolphus Busch in 1861, to their 3 -year old grand-daughter, Lilly. The Grant Grenache is named for the family seat in St. Louis, Grant’s Farm, which was named for Ulysses S. Grant, the original farmsteader of the that land.  The August Red and August White are named for Andy’s grandfather and father, August Busch Sr. And Jr. His father, August, Jr., or Gussie, was the one who gave his father the first Clydesdale hitch to celebrate the repeal of Prohibition in 1934.

“The Busches still ponder why they decided to launch a business that they knew so little about, so late in life, after their children had left home.  But it is working. Folded Hills has won many awards for the wines which are grown organically, following the biodynamic calendar. The wines are hand-crafted in small batches with minimal intervention.”

“They have no commercial additives, minimal sulfur, no residual sugar and less than 1 gram of carbs. Just as Andy’s ancestors insisted before him, quality is the Folded Hills standard. The Busches create raves for guests to their two tasting rooms (at the vineyard estate and in Montecito), and have adopted Andy’s father, Gussie’s, motto,” making friends is our business”.”

Proprietress Kim Busch and General Manger Tymari Lore are our guests and gently pull the cork on the unusual story of Folded Hills Winery for us.

Susan Feniger of Socalo and Border Grill“Inspired by the mixture of fun and learning about food and drink for which Julia Child, a longtime resident and fan of Santa Barbara, advocated so passionately, the Santa Barbara Culinary Experience (SBCE) in partnership with the Julia Child Foundation for Gastronomy and the Culinary Arts, welcomes visitors and the local community from March 13th to 16th to celebrate the bounty of what is grown in and around this beautiful region. “Join us to celebrate, learn and invoke Julia’s spirit, while shining a light on Santa Barbara’s culinary, hospitality, tourism and artisan communities.””

Mary Sue Milliken and Susan Feniger of Border Grill (Los Angeles and Las Vegas) fame are behind “Border Grill on the Beach: SBCE Signature Luncheon” on March 14th in Santa Barbara.

Mary Sue and Susan are also the past recipients of the prestigious Julia Child Award.

“Join Julia Child Award recipients Mary Sue Milliken and Susan Feniger, chefs and owners of Border Grill and Socalo restaurants, as they take you on a culinary journey through their signature modern Mexican dishes. Chefs Mary Sue and Susan are best known for their critically acclaimed conscientiously-sourced, seasonal SoCal Mexican fare in Los Angeles and Las Vegas and as Food Network’s Too Hot Tamales. Enjoy curated cocktails by Elyx Absolut, Jackson Family Wines and Calidad Mexican-Style Lager.”

Susan Feniger is with us providing all the details.

Andy Harris and Andrew Gruel at Cabana 14 at the Cove at Pechanga Resort and CasinoOur own Chef Andrew Gruel of the Slapfish Restaurant Group joins us from the road with another informative “Ask the Chef” segment. Tuna in a can is represented in most home pantries. It’s very versatile in uses for a quick meal. Is all canned tuna really about the same? Is it okay to buy just what’s on special? Chef Andrew gently suggests otherwise.

We’ll find out why sustainably caught tuna is worthy of your attention.

We’ll “Ask the Chef.”

Podcasts

Segment One: Show Preview with Executive Producer & Co-Host Andy Harris
Segment Two: Owner / Chef Cathy Pavlos of Provenance Previewing OC Restaurant Week
Segment Three: Descanso’s Proprietor Rob Arellano and Executive Chef Sergio Ortega Previewing OC Restaurant Week
Segment Four: Folded Hills, Winery, Farmstead and Ranch in Santa Ynez Valley Part One
Segment Five: Folded Hills, Winery, Farmstead and Ranch in Santa Ynez Valley Part Two
Segment Six: Chef Susan Feniger Previewing the Santa Barbara Culinary Experience Part One
Segment Seven: Chef Susan Feniger Previewing the Santa Barbara Culinary Experience Part Two
Segment Eight: Chef Andrew Gruel of the Slapfish Restaurant Group with “Ask the Chef”

Show 356, January 18, 2020: Show Preview with Co-Host & Executive Producer Andy Harris

Now a captivating preview of Saturday’s delectable show. It’s not, with profuse apologies, for dieters. If we’re successful we will hopefully leave you incredibly hungry and thirsty. In our case that’s probably a pretty good thing… As always, we greatly appreciate you being a part of our loyal listening audience. Truly couldn’t do it without you.
Cakebread Cellars in Rutherford, Napa Valley, has been a pioneering and prominent California winery since 1973. A newer venture for Cakebread is Mullan Road Cellars of Walla Walla in Washington State producing Bordeaux blends. The first release was in 2012. Bruce Cakebread, representing the 2nd generation of proud Family ownership, has worked alongside his father since the founding of the family winery in 1973 and is our guest.

Celebrity chef and restaurateur Susan Feniger is best known for creating Border Grill (Los Angeles & Las Vegas) with her business partner Mary Sue Milliken. She was also one of the first stars on Food Network. The partners have recently made their return to Santa Monica with the launch of Socalo in the Gateway Hotel. Also new to the still growing empire are two fast casual concepts, Border BBQ and Pacha Mamas located at 2nd & PCH on Long Beach. We corral Susan for a chat.

Our own Chef Andrew Gruel of the Slapfish Restaurant Group joins us with another informative “Ask the Chef” segment. For budding chefs is culinary school always the right path in terms of training? What does culinary school actually prepare you for upon graduation? Recent trends signal enrollment in culinary schools is perhaps on the decline. We’ll “Ask the Chef.”

If you’re a serious foodie and enjoy supporting great causes you’ll relish hearing all the details of the upcoming Careers through Culinary Arts Los Angeles Winter Gala Benefit at the iconic Jonathan Town Club DTLA on Saturday evening, February 1, 2020. It’s a spectacular night honoring those exemplary chefs who inspire and mentor the C-CAP students and alumni on their path to success. The high – profile chefs cooking in the kitchen that night include Austin Cobb of The Strand House, Hilary Henderson of Cut Beverly Hills, Michael Hung of Faith & Flower, Mei Lin of Nightshade, Jason McClain of Philly Jay’s Food Truck (Executive Chef Emeritus of Jonathan Club), James Beard award-winner Sherry Yard of “The Great American Baking Show” and the entire culinary team at Jonathan Club. Joining us with all the enticing details are the Director of C-CAP L.A., Lisa Fontanesi, and Jonathan Club’s COO and General Manager, Matthew Allnatt.

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

Play

Show 356, January 18, 2020: Celebrity Chef Susan Feniger, SOCALO, Santa Monica Part One

Susan Feniger of Socalo and Border GrillCelebrity chef and restaurateur Susan Feniger is best known for creating Border Grill (Los Angeles & Las Vegas) with her business partner Mary Sue Milliken. She was also one of the first stars on Food Network. The partners have recently made their return to Santa Monica with the launch of Socalo in the Gateway Hotel.

“Socalo serves breakfast, lunch, happy hour and dinner. The beachy California canteen and Mexican pub features Milliken and Feniger’s iconic balance of tradition and innovation, serving Mexican fare with a California sensibility, alongside Mexican craft beers, wines and cocktails. Socalo’s playful pops of warm colors, breezy accents, and indoor/outdoor dining atmosphere make it a go-to spot for beachgoers, businesspeople, and everyone in between.”

“The duo is known for their beloved restaurant, Border Grill, which opened in Santa Monica in 1990 and has since expanded to locations in Downtown Los Angeles and Las Vegas. Excited to open another restaurant near the coast, Feniger says, “Santa Monica has always felt like home, and we’re excited to be back in a fantastic spot for the community to grab great food and drinks.” Milliken adds, “Socalo is a culmination of everything we love about SoCal – the awesome, local ingredients and incredible neighborhood restaurants – plus our passion for Mexican flavors.””

“Inspired by the Spanish word Zócalo, meaning a central gathering place in Mexican cities, and the restaurant’s home in SoCal, Socalo offers conscientiously-sourced menu options, prepared by Executive Chef Giovanni Lopez. The restaurant provides quick counter service at breakfast, including pastries and fresh juices, as well as at lunch. The dinner menu shifts to full-service dining with raw bar offerings and an array of small plates, salads, taco selections and large plates.”

Also new to the still growing empire are two fast casual concepts, Border BBQ and Pacha Mamas located at 2nd & PCH on Long Beach.

We corral Susan for a chat.

Play

Show 356, January 18, 2020: Celebrity Chef Susan Feniger, SOCALO, Santa Monica Part Two

Susan Feniger of Socalo and Border GrillCelebrity chef and restaurateur Susan Feniger is best known for creating Border Grill (Los Angeles & Las Vegas) with her business partner Mary Sue Milliken. She was also one of the first stars on Food Network. The partners have recently made their return to Santa Monica with the launch of Socalo in the Gateway Hotel.

Also new to the still growing empire are two fast casual concepts, Border BBQ and Pacha Mamas located at 2nd & PCH on Long Beach.

Border BBQ offers a variety of bowls, wraps, and salads full of flavor and filled with slow smoked Texas-style brisket, mesquite smoked chicken, pulled pork and smoked tofu, in addition to housemade lemonades, beertails and wine (coming soon!). Chefs Susan Feniger and Mary Sue Milliken utilize seasonal, locally grown ingredients, organic rice and beans, and meats and poultry without antibiotics or hormones. At Border BBQ, slow smoked barbecue meets fresh Southern California ingredients for an easy to eat and affordable option that can be enjoyed on the go.

“At Pacha Mamas, Chefs Susan Feniger and Mary Sue Milliken serve freshly composed ceviches and seared skewers a la plancha with bold Peruvian and coastal inspired sauces. Pacha Mamas offers conscientiously-sourced fare, using the finest locally grown and organic ingredients, sustainable seafood, and meats and poultry without antibiotics or hormones, alongside housemade lemonades and sangrias (coming soon!) in a casual and comfortable outdoor setting. Food enthusiasts of all types – vegan, vegetarian, meat and fish lovers alike – will love our satisfying flavors and personable staff.”

Chef Susan Feniger continues…

Play

January 18: Cakebread Cellars, Susan Feniger on Socalo and C-CAP’s Winter Gala

Podcasts

Segment One: Show Preview with Co-Host & Executive Producer Andy Harris
Segment Two: Bruce Cakebread, Cakebread Cellars and Mullan Road Cellars Part One
Segment Three: Bruce Cakebread, Cakebread Cellars and Mullan Road Cellars Part Two
Segment Four: Celebrity Chef Susan Feniger, SOCALO, Santa Monica Part One
Segment Five: Celebrity Chef Susan Feniger, SOCALO, Santa Monica Part Two
Segment Six: Co-Host Chef Andrew Gruel with “Ask the Chef”
Segment Seven: Preview of C-CAP’s Winter Gala Benefit Dinner Part One
Segment Eight: Preview of C-CAP’s Winter Gala Benefit Dinner Part Two

Now a captivating preview of this Saturday’s delectable show. It’s not, with profuse apologies, for dieters. If we’re successful we will hopefully leave you incredibly hungry and thirsty. In our case that’s probably a pretty good thing… As always, we greatly appreciate you being a part of our loyal listening audience. Truly couldn’t do it without you.

Cakebread Cellars in Rutherford, Napa Valley, has been a pioneering and prominent California winery since 1974. A newer venture for Cakebread is Mullan Road Cellars of Walla Walla in Washington State producing Bordeaux blends. The first release was in 2012. Bruce Cakebread, representing the 2nd generation of proud Family ownership, has worked alongside his father since the founding of the family winery in 1973 and is our guest.

Celebrity chef and restaurateur Susan Feniger is best known for creating Border Grill (Los Angeles & Las Vegas) with her business partner Mary Sue Milliken. She was also one of the first stars on Food Network. The partners have recently made their return to Santa Monica with the launch of Socalo in the Gateway Hotel. Also new to the still growing empire are two fast casual concepts, Border BBQ and Pacha Mamas located at 2nd & PCH on Long Beach. We corral Susan for a chat.

Our own Chef Andrew Gruel of the Slapfish Restaurant Group joins us with another informative “Ask the Chef” segment. For budding chefs is culinary school always the right path in terms of training ? What does culinary school actually prepare you for upon graduation? Recent trends signal enrollment in culinary schools is perhaps on the decline. We’ll “Ask the Chef.”

If you’re a serious foodie and enjoy supporting great causes you’ll relish hearing all the details of the Careers through Culinary Arts Los Angeles’ Winter Gala Benefit at the iconic Jonathan Town Club DTLA on Saturday evening, February 1, 2020. It’s a spectacular night honoring those exemplary chefs who inspire and mentor the C-CAP students and alumni on their path to success. The high – profile chefs cooking in the kitchen that night include Austin Cobb of The Strand House, Hilary Henderson of Cut Beverly Hills, Michael Hung of Faith & Flower, Mei Lin of Nightshade, Jason McClain of Philly Jay’s Food Truck (Executive Chef Emeritus of Jonathan Club), James Beard award-winner Sherry Yard of “The Great American Baking Show” and the entire culinary team at Jonathan Club. Joining us with all the enticing details are the Director of C-CAP L.A., Lisa Fontanesi, and Jonathan Club’s COO and General Manager, Matthew Allnatt.

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

Bruce Cakebread of Cakebread CellarsCakebread Cellars in Rutherford, Napa Valley, has been a pioneering and prominent California winery since 1973. A newer venture for Cakebread is Mullan Road Cellars of Walla Walla in Washington State producing Bordeaux blends. The first release was in 2012.

“Bruce Cakebread, representing the 2nd generation of Family ownership, has worked alongside his father since the founding of the family winery in 1973. He officially joined the winery in 1977, and after graduating with a degree in Viticulture and Enology from the University of California at Davis, in 1979 he took over as winemaker, overseeing all vineyard and cellar operations for the next twenty years. In 2002, Bruce became the winery’s President and Chief Operations Officer, also leading international distribution efforts, and today he serves as co-owner and a board member.”

“We are very fortunate to have an excellent collection of vineyards as well as long-term relationships with some of the best growers in Napa Valley,” says Bruce. “Great vineyards, plus the fact that we’ve had only four winemakers over the past forty-five years (Jack, myself, Julianne Laks, and now Stephanie Jacobs), have allowed us to produce world-class wines of extraordinarily consistent quality and style.”

“Bruce has served on the Viticulture and Enology Executive Leadership Board at UC Davis, as a member of the Executive Committee for the Robert Mondavi Institute for Wine and Food Science, as a member of the Napa Valley Vintners Board—which he chaired in 2010 and 2013—and as Chair of the Napa Valley College Foundation Board.”

“Since its founding in 1973, Cakebread Cellars has developed a reputation for producing world-class wines. Its success is built on quality, consistency and continuity, characteristics which apply equally to the grapes, the wines, the people and the operation of the winery. The Cakebread family remains committed to creating fine Napa Valley wines.”

AVEO Table + Bar sat the Monarch Bay Resort in Dana Point is hosting an exclusive evening with Cakebread Cellar Vineyards. “AVEO is proud to offer its first winemaker dinner of 2020 on Thursday, January 23rd at 6 p.m. Winery co-owner and chief winemaker Bruce Cakebread will be present to connect with guests and unveil a new red blend. Executive Chef Jason Adams and Chef de Cuisine Donald Lockhart are preparing a five-course dinner paired with exclusive bottles from Cakebread Cellars including the all-new Mullen Road Blend from Columbia Valley.”

Bruce Cakebread joins us to pull the cork on Cakebread Cellars.

Susan Feniger of Socalo and Border GrillCelebrity chef and restaurateur Susan Feniger is best known for creating Border Grill (Los Angeles & Las Vegas) with her business partner Mary Sue Milliken. She was also one of the first stars on Food Network. The partners have recently made their return to Santa Monica with the launch of Socalo in the Gateway Hotel.

“Socalo serves breakfast, lunch, happy hour and dinner. The beachy California canteen and Mexican pub features Milliken and Feniger’s iconic balance of tradition and innovation, serving Mexican fare with a California sensibility, alongside Mexican craft beers, wines and cocktails. Socalo’s playful pops of warm colors, breezy accents, and indoor/outdoor dining atmosphere make it a go-to spot for beachgoers, businesspeople, and everyone in between.”

“The duo is known for their beloved restaurant, Border Grill, which opened in Santa Monica in 1990 and has since expanded to locations in Downtown Los Angeles and Las Vegas. Excited to open another restaurant near the coast, Feniger says, “Santa Monica has always felt like home, and we’re excited to be back in a fantastic spot for the community to grab great food and drinks.” Milliken adds, “Socalo is a culmination of everything we love about SoCal – the awesome, local ingredients and incredible neighborhood restaurants – plus our passion for Mexican flavors.””

“Inspired by the Spanish word Zócalo, meaning a central gathering place in Mexican cities, and the restaurant’s home in SoCal, Socalo offers conscientiously-sourced menu options, prepared by Executive Chef Giovanni Lopez. The restaurant provides quick counter service at breakfast, including pastries and fresh juices, as well as at lunch. The dinner menu shifts to full-service dining with raw bar offerings and an array of small plates, salads, taco selections and large plates.”

Also new to the still growing empire are two fast casual concepts, Border BBQ and Pacha Mamas located at 2nd & PCH on Long Beach.

Border BBQ offers a variety of bowls, wraps, and salads full of flavor and filled with slow smoked Texas-style brisket, mesquite smoked chicken, pulled pork and smoked tofu, in addition to housemade lemonades, beertails and wine (coming soon!). Chefs Susan Feniger and Mary Sue Milliken utilize seasonal, locally grown ingredients, organic rice and beans, and meats and poultry without antibiotics or hormones. At Border BBQ, slow smoked barbecue meets fresh Southern California ingredients for an easy to eat and affordable option that can be enjoyed on the go.

“At Pacha Mamas, Chefs Susan Feniger and Mary Sue Milliken serve freshly composed ceviches and seared skewers a la plancha with bold Peruvian and coastal inspired sauces. Pacha Mamas offers conscientiously-sourced fare, using the finest locally grown and organic ingredients, sustainable seafood, and meats and poultry without antibiotics or hormones, alongside housemade lemonades and sangrias (coming soon!) in a casual and comfortable outdoor setting. Food enthusiasts of all types – vegan, vegetarian, meat and fish lovers alike – will love our satisfying flavors and personable staff.”

We corral Susan for a chat.

Andy Harris and Andrew Gruel at Cabana 14 at the Cove at Pechanga Resort and CasinoOur own Chef Andrew Gruel of the Slapfish Restaurant Group joins us with another informative “Ask the Chef” segment.

For budding chefs is culinary school always the right path in terms of training? What does culinary school realistically prepare you for upon graduation? Recent trends signal enrollment in culinary schools is perhaps on the decline. We’ll “Ask the Chef.”

Matthew Allnatt of the Jonathan ClubIf you’re a serious foodie and enjoy supporting great causes you’ll relish hearing all the salivating details of the upcoming Careers through Culinary Arts Los Angeles’ (C-CAP) Winter Gala Benefit at the iconic Jonathan Town Club DTLA on Saturday evening, February 1, 2020. It’s a spectacular night honoring those exemplary chefs who inspire and mentor the C-CAP students and alumni on their long path to success.

The high – profile chefs cooking in the kitchen that night include Austin Cobb of The Strand House, Hilary Henderson of Cut Beverly Hills, Michael Hung of Faith & Flower, Mei Lin of Nightshade, Jason McClain of Philly Jay’s Food Truck (Executive Chef Emeritus of Jonathan Club), James Beard award-winner Sherry Yard of “The Great American Baking Show” and the entire culinary team at Jonathan Club.

The Winter Gala will raise funds to support C-CAP L.A’s career readiness programs for underserved high school culinary students in Southern California.

Starting the evening is a festive Cocktail Reception. On the menu are a variety of passed, chef-created hors d’oeuvres, fine wine, sparkling wine, craft beer and specialty cocktails created by Brian Summers, Jonathan Club’s Mixologist, celebrating the pre-Prohibition days of the Club.

Dinner is a multi-course feast matched with premium, hand-selected wines. Also featured is a Silent & Live Auction offering everything from rare wines to special vacation getaways.

Joining us with all the enticing details are the Director of C-CAP L.A., Lisa Fontanesi, and Jonathan Club’s COO and General Manager, Matthew Allnatt.

Podcasts

Segment One: Show Preview with Co-Host & Executive Producer Andy Harris
Segment Two: Bruce Cakebread, Cakebread Cellars and Mullan Road Cellars Part One
Segment Three: Bruce Cakebread, Cakebread Cellars and Mullan Road Cellars Part Two
Segment Four: Celebrity Chef Susan Feniger, SOCALO, Santa Monica Part One
Segment Five: Celebrity Chef Susan Feniger, SOCALO, Santa Monica Part Two
Segment Six: Co-Host Chef Andrew Gruel with “Ask the Chef”
Segment Seven: Preview of C-CAP’s Winter Gala Benefit Dinner Part One
Segment Eight: Preview of C-CAP’s Winter Gala Benefit Dinner Part Two

Show 322, May 4, 2019: Show Preview with Co-Host Andy Harris

Now an enticing preview of Saturday’s mouthwatering show. It’s not, with profuse apologies, for dieters. If we’re successful we will always leave you incredibly hungry and thirsty. In our case, and upon careful reflection, that’s probably a pretty good thing… As always, we greatly appreciate you being a part of our loyal listening audience.

The 13th Annual Vegas Uncork’d is back on The Strip in Vegas on May 10th, 11th & 12th. A standout event for Uncork’d the night of May 11th is “A Smokin’ Good Time with Susan Feniger” at Border Grill at Mandalay Bay. Chef Susan joins us with a tempting preview.

Food journalist Steve Dolinsky, ABC 7 TV’s “Hungry Hound” in Chicago, is the recipient of an impressive 13 James Beard Foundation Awards for journalistic excellence. The James Beard Foundation Awards Gala is in Chicago at the Lyric Opera on Monday evening, May 6th. Steve will preview the 2019 James Beard Foundation Awards Gala and what it means to Chicago to again host such a prestigious event.

The award-winning creators of the travel inspired cooking blog, Husbands That Cook, Ryan Alvarez and Adam Merrin, have written their first cookbook: Husbands That Cook: More Than 120 Irresistible Vegetarian Recipes And Tales From Our Tiny Kitchen. We’ll meet the unusual duo with a healthy sense of humor.

Vegas Unstripped, By Locals 2019 – 2nd Helping is an evening celebration of local independent Las Vegas culinary talent presenting unique tastes of their personal expressions. The location in The Las Vegas Arts District adjacent to Downtown. Participant Chef Marc Marrone (Graffiti Italian & Graffiti Bao) is our guide.

The 2nd Annual LA Chef Conference on May 20th in Santa Monica at ArcLight Cinemas and the Gourmandise School is part of the month-long Los Angeles Times Food Bowl. It features a veritable “who’s who” of notable culinary talent. The Conference is the main hospitality industry event of The Food Bowl featuring expert panels, restaurant business workshops and cooking demos. Representing the LA Chef Conference is Chef Josiah Citrin (Openaire at The Line Hotel & Charcoal Venice) who is performing a cooking demonstration there in support of his just released cookbook, CHARCOAL: New Ways to Cook with Fire.

The Flavor of LA food and beverage festival returns for a third “Sunday Fun Day” on May 19th from 1 p.m. to 5 p.m. at the historic CBS Studio Center lot in Studio City. The Festival benefits the North Hollywood High School Music Department. Original participating Chef Ted Hopson of The Bellwether joins us to dish up the scrumptious details. Tickets are available here. Use discount code: socal19 for $25-off the cost of one all-inclusive $75 ticket.

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

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Show 322, May 4, 2019: Socalo’s & Border Grill’s Chef / Partner Susan Feniger

The 13th Annual Vegas Uncork’d is back on The Strip in Vegas on May 10th, 11th & 12th. A standout event for Uncork’d the night of May 11th is A Smokin’ Good Time with Susan Feniger” at Border Grill at Mandalay Bay.

“Border Grill’s Co-Founder Susan Feniger and Executive Chef Mike Minor are bringing the heat at an epic BBQ party with a Mexican twist. Join the Border Grill chefs, Andy Baraghani of Bon Appetit, and host Whembley Sewell, Executive Editor of them, for a smokin’ good time on the outdoor patio of Border Grill at Mandalay Bay as variety of meats, plant-based proteins, and veggies get smoked, grilled, and slow-cooked to perfection at interactive stations.”

“Guests will experience a mouthwatering feast of mesquite pulled pork tortas, fried chicken tacos, slow-smoked Texas-style brisket, spare ribs, house-smoked tofu with habanero BBQ sauce, Impossible sliders, all the fixins’ and much more. Also, the famous burnt ends burrito from BBQ Mexicana, a new quick service eatery from Chefs Mary Sue Milliken and Susan Feniger at Mandalay Bay Resort.”

“Top it all off with local craft beer pairings from CraftHaus brewery, barrel-aged cocktails, smoked spirits, fire pits, and live music by The All-Togethers.”

Chef Susan and Border Grill are also part of Friday evening’s Grand Tasting at the Garden of the Gods Pool Oasis at Caesars Palace and Saturday afternoon’s Picnic at the Park at Park MGM.

Chef Susan joins us with a tempting preview.

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