Show 491, September 17, 2022: David and Pamela Fay, Proprietors, Shogun Farms, Seffner, FL

David and Pamela Fay of Shogun Farms

The goal at Shogun Farms (David and Pamela Fay) has been to provide the best, natural feed, clean and organic Wild Boar meat through trapping and eradication of nuisance Boar that destroy crops or endanger other natural indigenous wildlife.

“After years of hunting and trapping wild boarDavid Fay had the idea to turn them into a clean and healthy food source. And since Florida has an estimated 1 million feral hogs / wild boar — the most in the country per square mile —Shogun Farms saw an opportunity to capitalize on that idea in a unique way. Basically a win-win situation; remove hogs from land plus a natural meat to provide to the consumers. 

But most importantly, The Fays believe that by treating these animals with respect and giving them the best life on the farm not only sets a higher standard for animal welfare but also produces a healthier, all-natural product for their customers.”

“Wild Boar meat is leaner, darker and intensely more flavorful than farm-raised. Naturally, the flavor of the meat is dependent upon the diet of the animal. Shogun Farms wild boar is all natural and on a free-range diet of nuts, grass, and locally grown vegetables. You can expect a sweet and nutty taste that is cleaner than more fatty protein options.”

Shogun Farms’ David and Pamela Fay join us.

Show 482, July 9, 2022: Chef Philip Pretty, Heritage Restaurant and Sandwich Shop, Long Beach Part One

Philip Pretty of Heritage Farm

Heritage Restaurant and Sandwich Shop in the Rose Park area of Long Beach serves creative, gourmet, artisan sandwiches on premium bread during the day and fine-dining cuisine in an unfussy environment at night. Think Smoked Heritage Pork Belly with tomato and pepper jam, gem lettuce and served on country loaf. The Dinner menu is four courses for $70 with choices for each course. Wine pairing is a supplement of $30.

Chef Philip Pretty is using French cooking techniques combined with live fire. Heritage Restaurant uses sustainable meat, fresh seafood, and Farmers Market produce. The restaurant is certified blue, green, and zero waste kitchen.”

“Heritage is family owned and operated by Chef Philip Pretty and sister Lauren Pretty. Most recently featured in Michelin Guide California. Indoor dining is set in a cozy atmosphere, originally a craftsman house. Located in the Rose Park area of Long Beach, on the corner of 7th and Saint Louis. Limited parking is available in the back. There is paid parking on 4th and Saint Louis.”

Service is Tuesday-Saturday. Lunch Service is from 11a.m.-3p.m. (No reservation required for lunch). Dinner service is from 5p.m.-9p.m. (Reservations recommended). Closed Sunday & Monday.

Heritage Farm in Long Beach is the Pretty’s newest venture. Chef Philip is our guest with all the details.

Show 482, July 9, 2022: Chef Philip Pretty, Heritage Restaurant and Sandwich Shop, Long Beach Part Two

Philip Pretty of Heritage Farm

Heritage Restaurant and Sandwich Shop in the Rose Park area of Long Beach serves creative, gourmet, artisan sandwiches on premium bread during the day and fine-dining cuisine in an unfussy environment at night. Think Smoked Heritage Pork Belly with tomato and pepper jam, gem lettuce and served on country loaf. The Dinner menu is four courses for $70 with choices for each course. Wine pairing is a supplement of $30.

Chef Philip Pretty is using French cooking techniques combined with live fire. Heritage Restaurant uses sustainable meat, fresh seafood, and Farmers Market produce. The restaurant is certified blue, green, and zero waste kitchen.”

“Heritage is family owned and operated by Chef Philip Pretty and sister Lauren Pretty. Most recently featured in Michelin Guide California. Indoor dining is set in a cozy atmosphere, originally a craftsman house. Located in the Rose Park area of Long Beach, on the corner of 7th and Saint Louis. Limited parking is available in the back. There is paid parking on 4th and Saint Louis.”

Service is Tuesday-Saturday. Lunch Service is from 11a.m.-3p.m. (No reservation required for lunch). Dinner service is from 5p.m.-9p.m. (Reservations recommended). Closed Sunday & Monday.

Heritage Farm in Long Beach is the Pretty’s newest venture. Chef Philip continues as our guest taking a brief break from his busy kitchen.

Show 478, June 11, 2022: “Ask the Chef” with Co-host Chef Andrew Gruel

Chef Andrew Gruel of the Slapfish Restaurant Group

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.

With inflation on the rise all around us we’re looking to stretch our dollars on our food purchases. Chef Andrew picks up the conversation from last week sharing his experience with lesser-known varieties of fish that represent good value and are also delicious. An initial suggestion is Barramundi in both fresh and frozen packages. With inflation on the rise Chef Andrew then offers some creative buying tips to help with the rising cost of food.

Show 458, January 15, 2022: Chef & Co-Host Andrew Gruel of Slapfish with “Ask the Chef”

Chef Andrew Gruel of the Slapfish Restaurant Group

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.

Chef Andrew tells us about his ongoing efforts to support local student farmers at Huntington Beach High School. It’s a student run, sustainable program there that grows produce used at Slapfish and also farm-raised Tilapia. Slapfish buys the student-grown produce at market rates. It’s an outgrowth of a class originated by innovative HBHS Teacher, Greg Gorman.

Show 449, October 30, 2021: Co-Host Chef Andrew Gruel of the Slapfish Restaurant Group with “Ask the Chef”

Chef Andrew Gruel of the Slapfish Restaurant Group

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. 

Lobster prices have gone sky high. Chef Andrew provides his informed perspective on this as well as insight on the increases in fresh seafood pricing in general. He shares the best value in seafood right now is domestic flash frozen product. It’s almost indistinguishable from fresh product when properly prepared and has the added benefit of being sustainable.

Show 423, May 1, 2021: Winemaker Alex MacGregor, Saracina Vineyards Mendocino Part One

Saracina Vineyards Mendocino is a Certified California Sustainable (CSWA) winery and vineyard located in Hopland, in the southern part of Mendocino County about 30 miles north of Healdsburg. This 250-acre ranch, which includes a winery and sustainably farmed vineyards, is also home to 140-year-old olive trees, vegetable gardens, beehives, and all manner of bird and wild animal life. The handcrafted, limited production Saracina wines reflect a conscious sense of this beautiful estate in Mendocino County.”

“Originally founded by the husband and wife team of John Fetzer and Patty Rock in 2001, Saracina has always been defined by a strong sense of family. In 2018, Marc Taub took on stewardship of Saracina, upholding the spirit of family ownership that has defined this iconic Mendocino County winery since its inception.”

“Saracina cultivates 40 acres of vineyards on six different parcels. The soils vary greatly from rocky to black clay and gravelly loam, allowing for the cultivation of numerous varieties including Sauvignon Blanc, Chardonnay, Malbec, Cabernet Sauvignon, Zinfandel and Petite Sirah. This area has wet winters and dry summers with very warm days and cool nights providing for ripe, plush fruit to be balanced by firm acidity. Winemaking is led by Alex MacGregor.”

“At Saracina, the modern, eco-friendly tasting room and winery facility blend comfortably into the rural landscape. Saracina’s openness and unspoiled yet well-tended beauty is unique in the Mendocino County, as are the wine caves, the first of their kind in the county dug out of solid rock over a two-year period. By prior appointment throughout the year, the winery also offers Wine Cave Tours, Private Tastings with the Winemaker, and last but not least, Estate Tours in a motorized “Mule.””

The Saracina Vineyards estate is again fully open for visitors with all health and safeky oroticols being observed.

Long-time winemaker Alex MacGregor joins us to gently pull the cork on Saracina Mendocino.

Show 423, May 1, 2021: Winemaker Alex MacGregor, Saracina Vineyards Mendocino Part Two

Saracina Vineyards Mendocino is a Certified California Sustainable (CSWA) winery and vineyard located in Hopland, in the southern part of Mendocino County about 30 miles north of Healdsburg. This 250-acre ranch, which includes a winery and sustainably farmed vineyards, is also home to 140-year-old olive trees, vegetable gardens, beehives, and all manner of bird and wild animal life. The handcrafted, limited production Saracina wines reflect a conscious sense of this beautiful estate in Mendocino County.”

“Originally founded by the husband and wife team of John Fetzer and Patty Rock in 2001, Saracina has always been defined by a strong sense of family. In 2018, Marc Taub took on stewardship of Saracina, upholding the spirit of family ownership that has defined this iconic Mendocino County winery since its inception.”

“Saracina cultivates 40 acres of vineyards on six different parcels. The soils vary greatly from rocky to black clay and gravelly loam, allowing for the cultivation of numerous varieties including Sauvignon Blanc, Chardonnay, Malbec, Cabernet Sauvignon, Zinfandel and Petite Sirah. This area has wet winters and dry summers with very warm days and cool nights providing for ripe, plush fruit to be balanced by firm acidity. Winemaking is led by Alex MacGregor.”

“At Saracina, the modern, eco-friendly tasting room and winery facility blend comfortably into the rural landscape. Saracina’s openness and unspoiled yet well-tended beauty is unique in the Mendocino County, as are the wine caves, the first of their kind in the county dug out of solid rock over a two-year period. By prior appointment throughout the year, the winery also offers Wine Cave Tours, Private Tastings with the Winemaker, and last but not least, Estate Tours in a motorized “Mule.””

The Saracina Vineyards estate is again fully open for visitors with proper social distancing and all safety protocols in place.

Long-time winemaker Alex MacGregor continues with us artfully pulling the cork on Saracina Mendocino.

Show 418, March 27, 2021: Victor Gallegos, Vice President & General Manager, Sea Smoke Estate Vineyard Part One

Victor Gallegos of Sea Smoke

“For years, vintners have coveted a stretch of land in the western end of Santa Barbara’s Santa Rita Hills AVA known to have the perfect microclimate, soils, and exposure to grow world-class Pinot Noir. In 1999, fulfilling a long-held dream of owner Bob Davids, this sought-after stretch of land became Sea Smoke Vineyard.”

“At Sea Smoke, our objective is to produce the best Pinot Noir possible from our unique vineyard site. Located on south-facing hillside bluffs, our estate vineyard benefits from excellent sun exposure – producing grapes with optimum flavor, color and tannin development. The heat generated during the day is moderated each evening by a marine fog layer (sea “smoke”), which travels up the Santa Ynez River canyon, cooling the vines and resulting in a longer ripening period. This extended ‘hangtime’ allows the grape tannins to fully ripen prior to harvest, creating wines that are rich and supple.”

“Our pursuit of great Pinot Noir can also be seen in the meticulous management of our estate vineyard. We strive for low crop yields and small grape clusters of intense flavor. To this end, our rich clay soils are planted with ten, top-quality Pinot Noir clones on vigor reducing rootstocks. While we employ the latest technology in the vineyard to help us achieve vine balance and vigor reduction, we also recognize that technology is no replacement for skilled people.”

“Every one of our vines receives personal handling from our vineyard crew seven to eight times each year – every vine. As stewards of this remarkable piece of land, we are also dedicated to its long-term wellbeing. In this spirit, we have been farming Sea Smoke sustainably since 2003, and now farm 80 acres biodynamically, including the blocks destined for our Sea Smoke Chardonnay and Sea Spray Blanc de Noirs.”

When you log on to the Sea Smoke website the first introductory image is a short video featuring a sweeping aerial panorama of this magnificent vineyard estate.

Victor Gallegos, Sea Smoke’s long-time Vice President and General Manager gently pulls the cork on Sea Smoke for us.

Show 386, August 15, 2020: Executive Chef Rich Mead, Proprietor, Farmhouse at Roger’s Gardens Part Two

Rich Mead of Farmhouse at Rogers GardensRich Mead, Owner and Executive Chef of Farmhouse at Roger’s Gardens, offers guests patio seating on a lush, garden setting for lunch and early dinner with an all-day menu. With over 4,000 square feet of al fresco dining, guests can relax outdoors while responsibly enjoying an award-winning cocktail or a seasonal, sustainably sourced meal.”

“Also available is a robust menu of takeout offerings including a Curbside Market with local ingredients and pantry staples, nourishing Family Meals and weekly Farmers Market Produce Boxes. Classic and signature cocktails are available for dine-in or curbside pickup courtesy of Chef de Swigs, Anthony Laborin and his team.”

Please note hours for Dine-in are currently 11:30 a.m. to 5:00 p.m. daily and for Takeout 11:30 a.m. to 7:00 p.m. Dinner Dine-in service set to resume shortly. Phone is 949.640.1415 for Reservations and Takeout.

“During his 35 plus years of culinary expertise, Chef Rich Mead has cultivated relationships with the highest regarded, local sustainable farms, allowing him to create the freshest menus using locally sourced, seasonal ingredients and specially grown vegetables. In 2016, after years of planning, Chef Mead unveiled a unique and sustainable field-to-fork dining experience at Farmhouse, located within Roger’s Gardens. Nestled on over 6 acres in the garden-like setting, Farmhouse features exclusive wines, craft beers, signature cocktails, artisan refreshments and a healthy inspired seasonal cuisine.”

Chef & Proprietor Rich Mead continues with us.