Show 402, December 5, 2020: Show Preview with Executive Producer & Co-Host Andy Harris

Time for a generous serving of Holiday Cheer. …We’re previewing the show with Executive Producer & Co-Host Andy Harris.

“Dubbed “The Stir-Fry Guru” by the New York Times, Grace Young has devoted her career to celebrating wok cookery through her cookbooks and videos. On March 15, 2020, she began Coronavirus: Chinatown Stories, an oral history project with videographer Dan Ahn, in collaboration with Poster House, documenting the stories of how Manhattan’s Chinatown has been impacted by COVID-19. The Smithsonian National Museum of American History featured Coronavirus: Chinatown Stories in their 2020 Youth Summit for middle and high school students as an exemplar of how one person is addressing the challenging question of how we choose to strengthen a community in the middle of a pandemic.” Grace Young, a multiple James Beard Award recipient, joins us.

We’re delighted to welcome back accomplished food editor, recipe creator and food stylist, Tara Bench, discussing Holiday cooking.Tara Bench (aka “Tara Teaspoon”) has spent more than twenty years in the food publishing industry creating recipes and articles, and food styling for various magazines, books, television, and advertising.  Working as a food editor at Martha Stewart Living, and as the food and entertaining director of Ladies’ Home Journal, she knows how to write recipes for beginners as well as real foodies. Her philosophy is that anyone can cook and enjoy their time in the kitchen, and in her first cookbook, Live Life Deliciously – Recipes for Busy Weekdays & Leisurely Weekends, she proves it.” We’re back in the kitchen cooking with Tara Bench.

Connie and Ted’s in West Hollywood is inspired by the real Connie & Ted (the grandparents of Chef & Proprietor Michael Cimarusti,) their love for family, and the good times they spent together fishing off the shores of New England. At Connie and Ted’s you’ll find simply prepared fish and shellfish, inspired by the classic clam shacks, oyster bars, and fish houses, that dot the New England Seaboard and the West Coast. General Manager Matthew DeMarte has been there since the beginning. We’ll reel him in to explain how Connie & Ted’s is now hospitably serving their guests with takeaway.

Rob Lewis is the proprietor of both Lewis Station Winery and Stable Rock Winery & Distillery in Wisconsin. He started as an accomplished  home winemaker. “Lewis Station Winery is one of Wisconsin’s unique premium urban wineries in a re-purposed gas station. They specialize in small-batch, hand crafted premium award-winning wines using a low sulfite, natural approach to wine making.  “Stable Rock Winery & Distillery is a brand new winery & distillery located in a historic stable, on the banks of the Rock River in Jefferson, Wisconsin. Stable Rock has several German influences with it’s wines and food all while guests sit at authentic German Beer Garden tables. Winemaker Rob Lewis joins us to pull the cork on the specifics of home winemaking.

“Those who want to support small businesses and get great, high-quality artisan-made food to take home, will enjoy the continuing Artisan Pop-Up, every Friday from 8 a.m. to 4 p.m. at OC Baking Company (1960 N. Glassell St., Orange, CA 92865). Guests can pick up with the convenience of one-stop shopping delicious fresh-baked breads from OC Baking Company; heart-warming curries from ADYA; and croissants, pastries and quiche from Crema Artisan Bakery. Other gourmet food items available, too, from local, artisan small purveyors. Artisans and offerings vary every Friday.” Many of the purveyors are cash only. Be prepared.

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 is regularly updating us on the impact of the Covid-19 crisis in the hospitality field and what we, as diners, can do to support the very survival of restaurants which is a genuine (and growing) concern. New restrictions for restaurants are now in effect for all of Southern California as we approach the all-important Holiday dining season. Our thoughts now turn to festive Holiday entertaining at home. Chef Andrew presented his recipe for Lobster Pot Pie (guaranteed comfort food) on the Hallmark Channel’s “Home & Family” show this week. We’ll “Ask the Chef.”

All of this and heaping helpings of extra deliciousness (with proper Social Distancing) on this week’s not-to-miss show!

Play

Show 402, December 5, 2020: Tara Bench – Food Editor, Recipe Developer and Food Stylist with Live Life Deliciously

Tara BenchWe’re delighted to welcome back food editor and recipe creator Tara Bench discussing Holiday cooking. “Tara Bench (aka “Tara Teaspoon”) has spent more than twenty years in the food publishing industry creating recipes and articles, and food styling for various magazines, books, television, and advertising. Working as a food editor at Martha Stewart Living, and as the food and entertaining director of Ladies’ Home Journal, she knows how to write recipes for beginners as well as real foodies. Her philosophy is that anyone can cook and enjoy their time in the kitchen, and in her first cookbook, Live Life Deliciously – Recipes for Busy Weekdays & Leisurely Weekends, she proves it.”

“Whether you’re a casual cook or a die-hard, classically-trained chef, you’ll have complete success on each and every recipe. She sets you up with flavor descriptions and tips and tricks (including an entire section on kitchen equipment, her favorite tools, and why they are so important).”

“Each chapter is from the heart and inspired by Tara’s family heritage and experiences eating at the best restaurants and tastiest dives in New York City. Create wonderful memories through food you can share with the people who love and inspire you.”

Tara will share some of her Holiday favorite recipes that are enjoyed by her own Family. You’ll be tempted with Mandarin and Prosciutto Crostini, and Moroccan Kebabs with Chermoula Sauce.

We’re happily back in the kitchen with Tara Bench.

Play

December 5: Grace Young, Tara Teaspoon, Connie & Ted’s, Lewis Station Winery, OC Baking Company

Podcasts

Segment One: Show Preview with Executive Producer & Co-Host Andy Harris
Segment Two: Grace Young, James Beard Award-winning Author with “Coronavirus: Chinatown Stories” Part One
Segment Three: Grace Young, James Beard Award-winning Author with “Coronavirus: Chinatown Stories” Part Two
Segment Four: Tara Bench – Food Editor, Recipe Developer and Food Stylist with Live Life Deliciously
Segment Five: Matthew DeMarte, General Manager, Connie & Ted’s, West Hollywood
Segment Six: Rob Lewis, Proprietor, Lewis Station Winery and Stable Rock Winery & Distillery, Wisconsin
Segment Seven: Baker Dean Kim of OC Baking Co. and Chef Shachi Mehra of ADYA
Segment Eight: Co-Host Chef Andrew Gruel of the Slapfish Restaurant Group with “Ask the Chef”

Time for a generous serving of Holiday Cheer. …We’re previewing the show with Executive Producer & Co-Host Andy Harris.

“Dubbed “The Stir-Fry Guru” by the New York Times, Grace Young has devoted her career to celebrating wok cookery through her cookbooks and videos. On March 15, 2020, she began Coronavirus: Chinatown Stories, an oral history project with videographer Dan Ahn, in collaboration with Poster House, documenting the stories of how Manhattan’s Chinatown has been impacted by COVID-19. The Smithsonian National Museum of American History featured Coronavirus: Chinatown Stories in their 2020 Youth Summit for middle and high school students as an exemplar of how one person is addressing the challenging question of how we choose to strengthen a community in the middle of a pandemic.” Grace Young, a James Beard Award recipient, joins us.

We’re delighted to welcome back food editor and recipe creator, Tara Bench, discussing Holiday cooking. “Tara Bench (aka “Tara Teaspoon”) has spent more than twenty years in the food publishing industry creating recipes and articles, and food styling for various magazines, books, television, and advertising.  Working as a food editor at Martha Stewart Living, and as the food and entertaining director of Ladies’ Home Journal, she knows how to write recipes for beginners as well as real foodies. Her philosophy is that anyone can cook and enjoy their time in the kitchen, and in her first cookbook, Live Life Deliciously – Recipes for Busy Weekdays & Leisurely Weekends, she proves it.” We’re back in the kitchen cooking with Tara Bench.

Connie and Ted’s in West Hollywood is inspired by the real Connie & Ted (the grandparents of Chef Michael Cimarusti,) their love for family, and the good times they spent together fishing off the shores of New England. At Connie and Ted’s you’ll find simply prepared fish and shellfish, inspired by the classic clam shacks, oyster bars, and fish houses, that dot the New England Seaboard and the West Coast. General Manager Matthew DeMarte has been there since the beginning. We’ll reel him in to explain how Connie & Ted’s is still hospitably serving their guests with takeaway.

Rob Lewis is the proprietor of both Lewis Station Winery and Stable Rock Winery & Distillery in Wisconsin. He started as an accomplished home winemaker. “Lewis Station Winery is one of Wisconsin’s unique premium urban wineries in a re-purposed gas station. They specialize in small-batch, hand crafted premium award-winning wines using a low sulfite, natural approach to wine making.  “Stable Rock Winery & Distillery is a brand new winery & distillery located in a historic stable, on the banks of the Rock River in Jefferson, Wisconsin. Stable Rock has several German influences with it’s wines and food all while guests sit at authentic German Beer Garden tables. Winemaker Rob Lewis joins us to pull the cork on the specifics of home winemaking.

“Those who want to support small businesses and get great, high-quality artisan-made food to take home, will enjoy the continuing Artisan Pop-Up, every Friday from 8 a.m. to 4 p.m. at OC Baking Company (1960 N. Glassell St., Orange, CA 92865). Guests can pick up with the convenience of one-stop shopping delicious fresh-baked breads from OC Baking Company; heart-warming curries from ADYA; and croissants, pastries and quiche from Crema Artisan Bakery. Other gourmet food items available, too, from local, artisan small purveyors. Artisans and offerings vary every Friday.” Cash only.

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 is regularly updating us on the impact of the Covid-19 crisis in the hospitality field and what we, as diners, can do to support the very survival of restaurants which is a genuine (and growing) concern. Our thoughts now turn to festive Holiday entertaining. What’s better on than a Lobster Pot Pie? We’ll “Ask the Chef.”

All of this and heaping helpings of extra deliciousness (with proper Social Distancing) on this week’s not-to-miss show!

Stir Fry Queen Grace Young“Dubbed “The Stir-Fry Guru” by the New York Times, Grace Young has devoted her career to celebrating wok cookery through her cookbooks and videos. On March 15, 2020, she began Coronavirus: Chinatown Stories, an oral history project with videographer Dan Ahn, in collaboration with Poster House, documenting the stories of how Manhattan’s Chinatown has been impacted by COVID-19. The Smithsonian National Museum of American History featured Coronavirus: Chinatown Stories in their 2020 Youth Summit for middle and high school students as an exemplar of how one person is addressing the challenging question of how we choose to strengthen a community in the middle of a pandemic.”

Grace Young has partnered with the James Beard Foundation on an Instagram campaign to support Chinese restaurants all across the country. All independent restaurants are in danger of closing, and Chinese Americans have faced additional hardship as racism connected to COVID-19 rhetoric has threatened businesses even further.

“Help spread the word that Chinese restaurants are integral to America’s food culture and need our support now.”

How to participate:

  • Post a photo of your favorite dish from your local Chinese restaurant (takeout or dine-in) on Instagram with the hashtag #SaveChineseRestaurants and nominate your friends and followers to do the same.
  • Tag @beardfoundation and The James Beard Foundation will repost some of their favorites.

“In New York and San Francisco’s Chinatowns, the pandemic wiped out a steady customer base of both tourism and walk-in traffic from office workers. Now facing back rent and mounting bills, and with the onset of cold weather and limited indoor dining, barely surviving establishments are hanging on by sheer grit. We urgently need the #SaveChineseRestaurants campaign, launched together with the James Beard Foundation, which asks each of us—including family and friends—to support these restaurants just by showing up, either for takeout or dining in. This is a crisis and without steady patronage, these businesses will not survive. I truly believe if we all pitch in we can save these eateries and treasured ethnic neighborhoods everywhere.” — Grace Young

Grace is on a mission to spread the word that Chinese restaurants are integral to America’s food culture and need our support right now. She is our guest.

Tara BenchWe’re delighted to welcome back food editor and recipe creator Tara Bench discussing Holiday cooking. “Tara Bench (aka “Tara Teaspoon”) has spent more than twenty years in the food publishing industry creating recipes and articles, and food styling for various magazines, books, television, and advertising.  Working as a food editor at Martha Stewart Living, and as the food and entertaining director of Ladies’ Home Journal, she knows how to write recipes for beginners as well as real foodies. Her philosophy is that anyone can cook and enjoy their time in the kitchen, and in her first cookbook, Live Life Deliciously – Recipes for Busy Weekdays & Leisurely Weekends, she proves it.”

“Whether you’re a casual cook or a die-hard, classically-trained chef, you’ll have complete success on each and every recipe. She sets you up with flavor descriptions and tips and tricks (including an entire section on kitchen equipment, her favorite tools, and why they are so important).”

“Each chapter is from the heart and inspired by Tara’s family heritage and experiences eating at the best restaurants and tastiest dives in New York City. Create wonderful memories through food you can share with the people who love and inspire you.”

Tara will share some of her Holiday favorite recipes that are enjoyed by her own Family. You’ll be tempted with Mandarin and Prosciutto Crostini, and Moroccan Kebabs with Chermoula Sauce.

We’re happily back in the kitchen with Tara Bench.

Matthew de Marte wearing a mask at Connie and Ted'sConnie and Ted’s in West Hollywood is inspired by the real Connie & Ted (the grandparents of Chef Michael Cimarusti,) their love for family, and the good times they spent together fishing off the shores of New England. At Connie and Ted’s you’ll find simply prepared fish and shellfish, inspired by the classic clam shacks, oyster bars, and fish houses, that dot the New England Seaboard and the West Coast.

General Manager Matthew DeMarte has been there since the beginning. We reel him in to explain how Connie & Ted’s is still hospitably serving their guests with takeaway.

Rob Lewis of Lewis Station WineryRob Lewis is the proprietor of both Lewis Station Winery and Stable Rock Winery & Distillery in Wisconsin. He started as an accomplished home winemaker.

“Lewis Station Winery is one of Wisconsin’s unique premium urban wineries in a re-purposed gas station. They specialize in small-batch, hand crafted premium award-winning wines using a low sulfite, natural approach to wine making. Lewis Station also have a large variety of Wisconsin craft beers and an appealing bistro style food menu. They offer “tasting flights” to enjoy the wines of Wisconsin’s First Certified Craft Winery.”

Stable Rock Winery & Distillery is a brand new winery & distillery located in a historic stable, on the banks of the Rock River in Jefferson, Wisconsin. Considering Jefferson’s rich German history, Stable Rock has several German influences with it’s wines and food all while guests sit at authentic German Beer Garden tables and benches obtained directly from Munich, Germany.”

All of Stable Rock’s unique wines and spirits are bottled on site.

Winemaker Rob Lewis joins us to pull the cork on the intriguing specifics of home winemaking.

Dean Kim of the OC Baking Company“Those who want to support small businesses and get great, high-quality artisan-made food to take home, will enjoy the continuing Artisan Pop-Up, every Friday from 8 a.m. to 4 p.m. at OC Baking Company (1960 N. Glassell St., Orange, CA 92865). Guests can pick up with the convenience of one-stop shopping delicious fresh-baked breads from OC Baking Company; heart-warming curries from ADYA; and croissants, pastries and quiche from Crema Artisan Bakery. Other gourmet food items available, too, from local, artisan small purveyors. Artisans and offerings vary every Friday.” Cash only.

Chef Andrew Gruel of the Slapfish Restaurant GroupOur 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 is regularly updating us on the impact of the Covid-19 crisis in the hospitality field and what we, as diners, can do to support the very survival of restaurants which is a genuine (and growing) concern.

Our thoughts now turn to festive Holiday entertaining at home. Chef Andrew presented his recipe for Lobster Pot Pie (guaranteed comfort food) on the Hallmark Channel’s “Home & Family” show this week. We’ll “Ask the Chef.”

Podcasts

Segment One: Show Preview with Executive Producer & Co-Host Andy Harris
Segment Two: Grace Young, James Beard Award-winning Author with “Coronavirus: Chinatown Stories” Part One
Segment Three: Grace Young, James Beard Award-winning Author with “Coronavirus: Chinatown Stories” Part Two
Segment Four: Tara Bench – Food Editor, Recipe Developer and Food Stylist with Live Life Deliciously
Segment Five: Matthew DeMarte, General Manager, Connie & Ted’s, West Hollywood
Segment Six: Rob Lewis, Proprietor, Lewis Station Winery and Stable Rock Winery & Distillery, Wisconsin
Segment Seven: Baker Dean Kim of OC Baking Co. and Chef Shachi Mehra of ADYA
Segment Eight: Co-Host Chef Andrew Gruel of the Slapfish Restaurant Group with “Ask the Chef”

Moroccan Kebabs with Chermoula Sauce

Moroccan Kebabs with Chermoula Sauce by Tara Teaspoonby Tara Bench
Tara Teaspoon

This is your new party-table centerpiece. Colorful and tasty skewers arranged around a dipping sauce is easy to make happen and creates a stunning platter. And the chermoula sauce (pronounced like the singer “Cher” then “moola,” like money) is expressive and lemony. The sauce is based on a Moroccan and Tunisian relish with a strong herb and spice situation. I keep the skewers of meat and veggies small so they can be bite-sized for a gathering, but you can make them more robust if you’d like to serve this recipe as a meal.

Kebabs

  • 1⁄2 teaspoon turmeric
  • 1⁄2 teaspoon ground black pepper
  • 1⁄4 cup warm water
  • 4 tablespoons extra-virgin olive oil, divided
  • 3 tablespoons fresh lemon juice
  • 1 tablespoon tomato paste
  • 5 cloves garlic, chopped
  • 3 teaspoons kosher salt, divided
  • 2 teaspoons smoked paprika
  • 2 teaspoons ground cumin
  • 1 tablespoon ground coriander
  • 1⁄4 teaspoon ground cinnamon
  • 2 1⁄2 pounds boneless, skinless chicken thighs, cut into strips that are
  • 2 inches long and 1⁄2 inch thick
  • 2 yellow or orange bell peppers, cut into 1-inch squares
  • 2 small zucchini, thinly sliced into strips with a vegetable peeler
  • 1 (14.4-ounce) bag frozen pearl onions, thawed
  • 1 pint grape or cherry tomatoes
  • 45 (6-inch) bamboo skewers, soaked in water 20 minutes
  • 1 recipe Chermoula Sauce (see below), prepared
  1. In a large bowl, whisk together turmeric and pepper with 1⁄4 cup warm water. Let sit 3 minutes. Whisk in 2 tablespoons of the olive oil, the lemon juice, tomato paste, garlic, 1 teaspoon salt, paprika, cumin, coriander, and cinnamon.
  2. Season chicken strips with 1 teaspoon salt and add to the marinade. Cover and refrigerate to marinate 30 minutes.
  3. In a large bowl, toss peppers, zucchini, onions, and tomatoes with remaining 2 tablespoons olive oil and season with 1 teaspoon kosher salt. Thread chicken on half of the skewers and vegetables on the other half, adding several slices of zucchini to each skewer. Discard chicken marinade.
  4. Heat grill to medium-high. Grill skewers, turning occasionally, until chicken is cooked through, 10 to 12 minutes total. Remove the vegetables from the grill as soon as they are done; they will cook faster than the chicken.
  5. Serve on a platter with the chermoula sauce for drizzling and dipping.

Chermoula Sauce

this spiced herb sauce is used on fish, meat, chicken, and vegetables and has a heady and unique flavor.

  • 1⁄2 teaspoon coriander seeds
  • 1⁄2 teaspoon cumin seeds
  • 2 cloves garlic
  • 1⁄4 cup extra-virgin olive oil
  • 1⁄4 teaspoon lemon zest
  • 2 tablespoons fresh lemon juice
  • 1 teaspoon smoked paprika
  • 3⁄4 teaspoon kosher salt
  • Pinch red pepper flakes
  • 1 cup packed cilantro
  • 1 cup packed flat-leaf parsley
  • 1⁄2 cup packed mint leaves
  1. In a small skillet over medium-high heat, toast coriander and cumin seeds until fragrant, 1 to 2 minutes. Remove from heat and crush in a mortar and pestle or with the bottom of a pan.
  2. In the bowl of a food processor, combine crushed seeds, garlic, olive oil, lemon zest, lemon juice, paprika, salt, and red pepper flakes. Pulse to finely chop garlic. Add cilantro, parsley, and mint and blend until herbs are well combined. Store sauce in refrigerator until ready to use, up to 3 days.

Mandarin and Prosciutto Crostini

Mandarin and Prosciutto Crostini by Tara Teaspoonby Tata Bench
Tara Teaspoon

This is my essential appetizer. Toasted Crostini topped with a little slice of salty Prosciutto and some tangy Mandarin and Shallot Chutney. I’ve been known to make a full meal of these little bites. Double the caramelized shallot and mandarin portion of this recipe and keep the extra in the fridge. It works beautifully on top of chicken or a roast ham sandwich—or even for your next batch of crostini bites.

Chutney

  • 2 cups sliced shallots, sliced root to tip
  • 1⁄2 teaspoon kosher salt
  • 1 tablespoon olive oil
  • 1⁄2 cup white balsamic vinegar
  • 1⁄2 cup light brown sugar
  • 1 bay leaf
  • 1 teaspoon crushed coriander seeds
  • 1 cup fresh mandarin or clementine segments, roughly chopped
  • 1 recipe Crostini (below), prepared
  • 14 slices prosciutto
  • Toasted hazelnuts, crushed Fresh thyme
  1. In a medium, nonstick skillet over medium-low heat, sauté the shallots and salt in olive oil, stirring often, until soft and translucent, 10 to 12 minutes. Add the vinegar, brown sugar, bay leaf, and coriander seeds and let simmer until vinegar is reduced and almost gone, 10 to 12 minutes more. Stir in the mandarin seg- ments. Remove from heat and let cool slightly.
  2. Top crostini with a half piece of prosciutto and a spoonful of the mandarin chutney. Sprinkle with hazelnuts and thyme leaves.

Crostini

  • 1 baguette, sliced 1⁄4-inch thick
  • 1⁄4 cup olive oil
  • Kosher salt
  1. Heat oven to 375oF. Brush slices of bread lightly with olive oil on both sides. Lay slices flat on rimmed baking sheets and sprinkle with some salt.
  2. Bake, rotating pans halfway through, until lightly golden and crisp, 10 to 12 minutes. Let cool.
  3. Store crostinis in a zip-top bag for up to 3 days.

Looks Delicious. Whenever I caramelize onions or shallots, I slice them from their root to the tip. Slicing them crosswise into rings or half-moons causes them to cook into long, stringy worms. The root-to-tip method allows the shallot or onion to hold its shape, looks better, and is easier to eat.

Show 395, October 17, 2020: Show Preview with Executive Producer & Co-Host Andy Harris

Anne Marie Panoringan is Voice of OC’s well-informed food columnist. She reports industry news, current events and trends. Panoringan’s prior efforts includes writing about food for 8 years at the OC Weekly in which she interviewed more than 330 chefs, restauranteurs and industry professionals for her weekly “On the Line” column. Anne Marie’s work has been recognized by the Orange County Press Club. Anne Marie joins us to talk about some recent Santa Barbara dining and libation adventures. Coverage of writings (past and future previews) in Voice of OC will include the launch of Rodeo 39 marketplace (it’s a food hall with extras) in Stanton.

Tara Bench (aka “Tara Teaspoon”) has spent more than twenty years in the food publishing industry creating recipes and articles, and food styling for various magazines, books, television, and advertising.  Working as a food editor at Martha Stewart Living, and as the food and entertaining director of Ladies’ Home Journal, she knows how to write recipes for beginners as well as real foodies. Her philosophy is that anyone can cook and enjoy their time in the kitchen, and in her first cookbook, Live Life Deliciously – Recipes for Busy Weekdays & Leisurely Weekends, she proves it.” We’re in the kitchen with Tara Bench.

Doug Margerum (Margerum Wine Company) has been involved in the Santa Barbara food and wine scene for over 35 years. Upon graduating from the University of California, Santa Barbara in 1981, his family purchased WINE CASK. In 1994 the WINE CASK became one of 74 restaurants in the world to earn the Wine Spectator Grand Award. Doug sold the WINE CASK in 2007.” “In 2014, Margerum released BARDEN wines – an exploration of cold climate grapes grown in and around the Sta. Rita Hills AVA. BARDEN is Doug’s middle name and its English meaning is “Lives near the boar’s den”… thusly they have adorned the label with an image of the wild boar that is pervasive in the area’s vineyards.” Doug pulls the cork for us on all that is BARDEN wines.

Porto’s Bakery & Café’s famous Tres Leches Milk’N Berries™ cake is now available for cake lovers all over the US to order through Porto’s Bake at Home. A Porto’s all-time favorite, this light & delicate sponge cake is soaked with Tres Leches (signature house blend of condensed milk, evaporated milk, cream and a touch of brandy) filled & finished with whipped cream and fresh berries. Porto’s Bake at Home will next work on rolling out additional cakes in the coming months like their Parisian Chocolate Cake, Red Velvet Cake, Carrot Cake and more. Porto’s Vice President of Community Relations, Betty Porto, joins us to serve the Tres Leches Milk’N BerriesTM  cake.

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 is regularly updating us on the impact of the Covid-19 crisis in the hospitality field and what we, as diners, can do to support the very survival of restaurants. Salt is a key ingredient in cooking and preparing food. It’s also essential for life. The right amount enhances flavor. Too much can overpower the dish. Then there is finishing salt. For the needed advice we’ll “Ask the Chef.”

All of this and heaping helpings of extra deliciousness (with proper Social Distancing) on this week’s not-to-miss show!

Play

Show 395, October 17, 2020: Tara Bench with Live Life Deliciously – Recipes for Busy Weekdays & Leisurely Weekends

Tara BenchTara Bench (aka “Tara Teaspoon”) has spent more than twenty years in the food publishing industry creating recipes and articles, and food styling for various magazines, books, television, and advertising. Working as a food editor at Martha Stewart Living, and as the food and entertaining director of Ladies’ Home Journal, she knows how to write recipes for beginners as well as real foodies. Her philosophy is that anyone can cook and enjoy their time in the kitchen, and in her first cookbook, Live Life Deliciously – Recipes for Busy Weekdays & Leisurely Weekends, she proves it.”

“Whether you’re a casual cook or a die-hard, classically-trained chef, you’ll have complete success on each and every recipe. She sets you up with flavor descriptions and tips and tricks (including an entire section on kitchen equipment, her favorite tools, and why they are so important).”

“Each chapter is from the heart and inspired by Tara’s family heritage and experiences eating at the best restaurants and tastiest dives in New York City. Create wonderful memories through food you can share with the people who love and inspire you.”

Who doesn’t appreciate an incredible dessert? The biggest chapter in Live Life Deliciously is promisingly, “Sweets to Share.” For the beginning home cook Tara suggests her recipe for Soft Gingersnaps with Sweet Orange Cream Cheese. It has become a Family classic for her and “deliciously good.”

We’re in the kitchen with Tara Bench.

Play

October 17: Anne Marie Panoringan, Tara Teaspoon, Margerum Wine Company, Porto’s Bakery

Podcasts

Segment One: Show Preview with Executive Producer & Co-Host Andy Harris
Segment Two: Anne Marie Panoringan, Voice of OC’s Food Columnist Part One
Segment Three: Anne Marie Panoringan, Voice of OC’s Food Columnist Part Two
Segment Four: Tara Bench with Live Life Deliciously – Recipes for Busy Weekdays & Leisurely Weekends
Segment Five: Doug Margerum of Margerum Wine Company, Santa Barbara Part One
Segment Six: Doug Margerum of Margerum Wine Company, Santa Barbara Part Two
Segment Seven: Betty Porto, Vice President of Community Relations, Porto’s Bakery & Cafe
Segment Eight: Co-Host Chef Andrew Gruel of the Slapfish Restaurant Group with “Ask the Chef” Part Two

Anne Marie Panoringan is Voice of OC’s well-informed food columnist. She reports industry news, current events and trends. Panoringan’s prior efforts includes writing about food for 8 years at the OC Weekly in which she interviewed more than 330 chefs, restauranteurs and industry professionals for her weekly “On the Line” column. Anne Marie’s work has been recognized by the Orange County Press Club. Anne Marie joins us to talk about some recent Santa Barbara dining adventures. Coverage of writings (past and future previews) in Voice of OC will include the Rodeo 39 marketplace (it’s a food hall with extras) in Stanton and the continued popularity of hot chicken.

Tara Bench (aka “Tara Teaspoon”) has spent more than twenty years in the food publishing industry creating recipes and articles, and food styling for various magazines, books, television, and advertising.  Working as a food editor at Martha Stewart Living, and as the food and entertaining director of Ladies’ Home Journal, she knows how to write recipes for beginners as well as real foodies. Her philosophy is that anyone can cook and enjoy their time in the kitchen, and in her first cookbook, Live Life Deliciously – Recipes for Busy Weekdays & Leisurely Weekends, she proves it.” We’re in the kitchen with Tara Bench.

Doug Margerum (Margerum Wine Company) has been involved in the Santa Barbara food and wine scene for over 35 years. Upon graduating from the University of California, Santa Barbara in 1981, his family purchased WINE CASK. In 1994 the WINE CASK became one of 74 restaurants in the world to earn the Wine Spectator Grand Award. Doug sold the WINE CASK in 2007.” “In 2014, Margerum released BARDEN wines – an exploration of cold climate grapes grown in and around the Sta. Rita Hills AVA. BARDEN is Doug’s middle name and its English meaning is “Lives near the boar’s den”… thusly they have adorned the label with an image of the wild boar that is pervasive in the area’s vineyards.” Doug pulls the cork for us on all that is BARDEN wines.

Porto’s Bakery & Café’s famous Tres Leches Milk’N Berries™ cake is now available for cake lovers all over the US to order through Porto’s Bake at Home. A Porto’s all-time favorite, this light & delicate sponge cake is soaked with Tres Leches (signature house blend of condensed milk, evaporated milk, cream and a touch of brandy) filled & finished with whipped cream and fresh berries. Porto’s Bake at Home will next work on rolling out additional cakes in the coming months like their Parisian Chocolate Cake, Red Velvet Cake, Carrot Cake and more. Porto’s Vice President of Community Relations, Betty Porto, joins us to serve the Tres Leches Milk’N Berries™  cake.

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 is regularly updating us on the impact of the Covid-19 crisis in the hospitality field and what we, as diners, can do to support the very survival of restaurants. Salt is a key ingredient in cooking and preparing food. The right amount enhances flavor. Too much can overpower the dish. Then there is finishing salt. For the needed advice we’ll “Ask the Chef.”

All of this and heaping helpings of extra deliciousness (with proper Social Distancing) on this week’s not-to-miss show!

Anne Marie Panoringan of Voice of OC at KLAA Studios holding a bottle of Hand Sanitizer from Blinking Owl DistilleryAnne Marie Panoringan is Voice of OC’s well-informed food columnist. She reports industry news, current events and trends. Panoringan’s prior efforts includes writing about food for 8 years at the OC Weekly in which she interviewed more than 330 chefs, restauranteurs and industry professionals for her weekly “On the Line” column. Anne Marie’s work has been recognized by the Orange County Press Club.

Anne Marie joins us to chat about some recent Santa Barbara dining and libation adventures. Coverage of writings (past and future previews) in Voice of OC will include the Rodeo 39 Public Market marketplace (it’s a diverse food hall with extras) in Stanton and the continued (and expanding) popularity of quality hot chicken.

Rodeo 39 is also the home of the Bearded Tang craft brewery (with an already loyal following) where you can view the brewing process. Bearded Tang produces the craft beer styles for Capistrano Brewing Co. located at Heritage Barbecue in San Juan Capistrano.

Anne Marie’s columns can be found on the Voice of OC’s Website. Click on the “Arts & Culture” tab on the top of the Home Page.

Tara BenchTara Bench (aka “Tara Teaspoon”) has spent more than twenty years in the food publishing industry creating recipes and articles, and food styling for various magazines, books, television, and advertising.  Working as a food editor at Martha Stewart Living, and as the food and entertaining director of Ladies’ Home Journal, she knows how to write recipes for beginners as well as real foodies. Her philosophy is that anyone can cook and enjoy their time in the kitchen, and in her first cookbook, Live Life Deliciously – Recipes for Busy Weekdays & Leisurely Weekends, she proves it.”

“Whether you’re a casual cook or a die-hard, classically-trained chef, you’ll have complete success on each and every recipe. She sets you up with flavor descriptions and tips and tricks (including an entire section on kitchen equipment, her favorite tools, and why they are so important).”

“Each chapter is from the heart and inspired by Tara’s family heritage and experiences eating at the best restaurants and tastiest dives in New York City. Create wonderful memories through food you can share with the people who love and inspire you.”

We’re in the kitchen with Tara Bench.

Douglas Barden MargerumDoug Margerum (Margerum Wine Company) has been involved in the Santa Barbara food and wine scene for over 35 years. Upon graduating from the University of California, Santa Barbara in 1981, his family purchased WINE CASK. In 1994 the WINE CASK became one of 74 restaurants in the world to earn the Wine Spectator Grand Award. Doug sold the WINE CASK in 2007.”

“In 2014, Margerum released BARDEN wines – an exploration of cold climate grapes grown in and around the Sta. Rita Hills AVA. BARDEN is Doug’s middle name and its English meaning is “Lives near the boar’s den”… thusly they have adorned the label with an image of the wild boar that is pervasive in the area’s vineyards.”

BARDEN Wines Mission Statement: BARDEN is the dream to make the ultimate expression of grapes grown in the Sta. Rita Hills AVA.  Our access to the top vineyards along with the philosophy and knowledge gained over thirty years in the wine business allows us to make world-class wines.  BARDEN’s English meaning is “Lives near the boar’s den” … thusly we have adorned the label with an image of the wild boar that is pervasive in the Sta. Rita Hills.”

“Barden white wines (Chardonnay, Pinot Blanc, and Pinot Gris) are barrel fermented in our 55 degree winery and battonaged for an average of 3 months. We allow malolactic fermentation to occur naturally in each individual barrel. The wines are aged in mostly new Ermitage and Françoise Frères 225 liter barrels and 600 liter demi-muids for ten months prior to bottling.”

“Our Pinot Noir (BARDEN) is hand sorted and a percentage (depending on the vintage) is whole cluster fermented. We do a 6-10 day cold soak, with natural (wild) fermentation, and use only free-run wine. We use minimal sulfur during maturation on full lees in mostly new Ermitage and François Frères French oak 225 liter barriques and 300 liter barrels. We bottle a very precise selection of the wine un-fined and unfiltered.”

Doug Margerum joins us to pull the cork on all that is BARDEN wines.

Betty Porto in front of the Porto's Bakery Bread RackPorto’s Bakery & Café’s famous Tres Leches Milk’N Berries™ cake is now available for cake lovers all over the US to order through Porto’s Bake at Home. A Porto’s all-time favorite, this light & delicate sponge cake is soaked with Tres Leches (signature house blend of condensed milk, evaporated milk, cream and a touch of brandy) filled & finished with whipped cream and fresh berries. Porto’s Bake at Home will next work on rolling out additional cakes in the coming months like their Parisian Chocolate Cake, Red Velvet Cake, Carrot Cake and more.

“The Milk’N Berries™ cake debuted in the bakery 10 years ago, becoming their best-selling with over a million sold.  Originally inspired by the popular Latin American Tres Leches dessert, Porto’s Executive Chef and VP Tony Salazar wanted to create an updated version that would appeal to a wider audience by toning down the overtly sweet note that the classic Tres Leches recipe is known for.  The bakery team came up with a unique chiffon process for the sponge to bring a light and airy texture to the cake, adding high quality Mexican vanilla bean and fresh berries to create a balanced more naturally sweet flavor.”

“For the launch of their Porto’s Bake at Home cake line, Porto’s Bakery chose their most popular yet most challenging cake to translate into the new service. The Milk’N Berries™ Bake at Home cake features a twist to the bakery’s original cake showcasing an abundance of fresh whipped cream & berries in between the layers of their signature Tres Leches Cake. The top decoration was adapted to create a more contemporary look made with Porto’s signature whipped cream recipe. To ensure the cake will arrive in perfect condition, the Milk’N’Berries™ is “wrapped” with a customized shipping collar which protects the cake while on its way to the customer.  The cake is packaged with care and shipped frozen. Once defrosted the cake is ready to enjoy with family & friends.”

“Bringing cakes to the Porto’s Bake at Home lineup represents a full circle story for the Porto family and Porto’s Bakery. Rosa Porto, the founder, started her baking career in the 60s by selling cakes out of her home in Cuba to friends and family for special occasions before immigrating to Los Angeles and starting the bakeries.  Now with Bake at Home, Porto’s Bakery is able to ship the cakes directly to people’s homes across the US to celebrate and carry on the inspiring tradition that Rosa Porto started.”

Porto’s Vice President of Community Relations, Betty Porto, joins us to serve the Tres Leches Milk’N Berries™ cake. Betty represents the 2nd generation of proud Porto’s Family ownership.

Chef Andrew Gruel savoring a New Jersey style PizzaOur 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 is regularly updating us on the impact of the Covid-19 crisis in the hospitality field and what we, as diners, can do to support the very survival of restaurants.

Salt is a key ingredient in cooking and preparing food. The right amount truly enhances flavor. Too much can overpower the dish. Then there is also finishing salt. For the needed advice we’ll “Ask the Chef.”

Podcasts

Segment One: Show Preview with Executive Producer & Co-Host Andy Harris
Segment Two: Anne Marie Panoringan, Voice of OC’s Food Columnist Part One
Segment Three: Anne Marie Panoringan, Voice of OC’s Food Columnist Part Two
Segment Four: Tara Bench with Live Life Deliciously – Recipes for Busy Weekdays & Leisurely Weekends
Segment Five: Doug Margerum of Margerum Wine Company, Santa Barbara Part One
Segment Six: Doug Margerum of Margerum Wine Company, Santa Barbara Part Two
Segment Seven: Betty Porto, Vice President of Community Relations, Porto’s Bakery & Cafe
Segment Eight: Co-Host Chef Andrew Gruel of the Slapfish Restaurant Group with “Ask the Chef” Part Two