Podcasts
Segment One: Show Preview with Executive Producer & Co-Host Andy Harris
Segment Two: Executive Chef & Proprietor Rob Wilson, Glasspar, Dana Point
Segment Three: Jessica Dupuy, Certified Sommelier & Kent Callaghan, Founder and Proprietor of Callaghan Vineyards in Arizona
Segment Four: Chef Jason McClain, Philly Jay’s Steaks (mobile kitchen)
Segment Five: Al Mancini, Food Staff Writer, Las Vegas Review-Journal
Segment Six: Yong and Ted Kim, Founders, Seoul Sausage Co.
Segment Seven: Pastry Chef Zac Young of PieCaken by Chef Zac Young
Segment Eight: Co-Host Chef Andrew Gruel of the Slapfish Restaurant Group with “Ask the Chef”
Tis the Holiday season. …We’re previewing the show with Executive Producer & Co-Host Andy Harris.
Glasspar in Dana Point celebrated its first year in business last week. Having navigated a year unlike any other, Chef-Owner Rob Wilson now enters into his second year with renewed optimism as he introduces a reimagined Wednesday and Saturday afternoon seafood market while the ban on dine-in is in effect. Pre-batched cocktails are also on the Glasspar Seafood Market menu.
The wines of Arizona and Arizona Wine Country are worth exploring. There are 3 primary growing areas in the state with diverse characteristics. Our guide is Jessica Dupuy, Writer, Certified Sommelier and Specialist of Wine & Spirits. Her latest book, The Wines of Southwest USA, is part of the Classic Wine Library. It covers the emerging wine regions in Texas, New Mexico, Arizona and Colorado. Joining her is Arizona winemaking pioneer, Kent Callaghan, Founder & Proprietor of Callaghan Vineyards.
“Philly Jay’s Steaks (mobile kitchen) is treating greater Los Angeles to their eponymous City of Brotherly Love classic with the help of the illustrious Chef Jason McClain, previously the long-time executive chef of Jonathan Club. Chef Jason’s culinary credits include a litany of seriously impressive, highly rated restaurants across the country. Now, he’s directing his myriad of skills towards perfecting the Philly, elevating the down-home fare to the status of gourmet. The menu sports classic Phillies, of course, (and more) and you really can’t go wrong with that perennially popular mashup of cheese, fried onion, and paper-thin slices of steak. gracing the menu. Philly Jay’s Steak caters, too.” We’re talking authentic Philly Cheese Steaks with Chef Jason McClain.
One of our most reliable sources of accurate restaurant news in fabulous Las Vegas is Al Mancini, who is a staff writer for The Las Vegas Review- Journal covering food, restaurants and other aspects of entertainment. Al has been working the Vegas food scene for 19 years. He was one of the creators of the popular, and widely referenced, Eating Las Vegas restaurant guidebook series. Al joins us with his quarterly update on the Las Vegas dining scene. He’ll give us an insider’s overview on how Las Vegas restaurants are coping with all the severe COVID 19 restrictions. Al will also remember visionary entrepreneur Tony Hsieh who is credited with reviving the (now vibrant) dining scene in Downtown Las Vegas.
“Back in 2010, brothers Yong and Ted Kim started crafting Korean-inspired sausages in their kitchen and Seoul Sausage Co. was born. Their two signature sausages — the Kalbi and the Sweet & Spicy — quickly began to pick up buzz at the farmers markets, wineries, and parties where they popped up, so the Kims decided to quit their advertising jobs, officially launch Seoul Sausage Company, and audition for Food Network’s “Great Food Truck Race,” Season 3 on a lark. And lo and behold, against incredible odds, they won! Since then, Seoul Sausage Co. has really gone full-throttle in their embrace of Korean-American flavors.” COVID 19 required reinventing their business model. A very active and growing catering business was put on hold and their menu is now available nationwide for convenient delivery via Goldbelly, the curated online marketplace for premium regional and artisanal foods crafted by local purveyors throughout the Country. Yong and Ted Kim take a break from grilling the Kalbi sausages to join us.
“Top Ten Pastry Chef in America” Zac Young (Bravo’s “Top Chef: Desserts,” inaugural season) wants it all… especially when it comes to sweets. In 2015, he created the instantly viral PieCaken, an epic 4-in-1 dessert composed of a Pecan Pie, Pumpkin Pie, Spice Cake, and Apple Pie all layered together with cinnamon buttercream. Instagram pastry fans of morning show hosts like Kelly Ripa went wild. The dessert wonder was such a hit that the City of New York had a pumpkin puree shortage due to production. Four years later, he struck gold… again! The limited-edition Christmas PieCaken by Chef Zac Young was created. A holiday spectacular brought 4 holiday bestsellers (Pecan Pie, Eggnog Cheesecake, Red Velvet Cake, and Cherry Pie) together, making all our sweet dreams come true. It’s a 6-pound flavor bomb that makes for a show-stopper on literally any holiday table. It can be easily shipped nationwide via Goldbelly. Chef Zac Young joins us with whisk in hand.
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 (controversial) restrictions for restaurants are now in place for Southern California for the balance of the year (and possibly longer) as we begin the all-important Holiday dining season. Chef Andrew reports on the initial push for the grass-roots, “86 Struggle” campaign to benefit local out-of-work and struggling restaurant wooers. Our thoughts turn to festive Holiday entertaining at home. Chef Andrew to the rescue as he continues his series of genuinely useful Holiday cooking tips. 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!
Glasspar in Dana Point celebrated its first year in business last week. Having navigated a year unlike any other, Chef-Owner Rob Wilson now enters into his second year with renewed optimism as he has launched a reimagined Wednesday and Saturday afternoon seafood market from Noon to 4:00 p.m. while the ban on dine-in remains in effect.
Pre-batched Holiday cocktails are also on the Glasspar Seafood Market menu. Bottles of wine from Glasspar’s cellar are available with a 30 per cent discount from the list pricing.
Guests have the opportunity to buy the freshest seafood at better-than-supermarket prices. Available seafood includes Alaskan King Crab Legs, Local Swordfish, Ahi Tuna, Oysters, Salmon, Scallops and more.
As an added treat Glasspar’s pastry chef, Jasmine Bishop, bakes special sweet treats for each seafood market day.
Glasspar (in normal times) is a classic American seafood hall – redefined. Executive Chef and Owner Rob Wilson presents a menu that is thoughtfully sourced, respectfully prepared, and creatively presented. Glasspar is the best of both coasts, delivering a true East Coast-style seafood dining hall brought to the West coast and given an elevated fresh California artisanal feel.
The wines of Arizona and Arizona Wine Country are worth exploring. There are 3 primary growing areas in the state with diverse characteristics.
Our able guide is Jessica Dupuy, Writer, Certified Sommelier and Specialist of Wine & Spirits. Her latest book, The Wines of Southwest USA, is part of the Classic Wine Library. It covers the emerging wine regions in Texas, New Mexico, Arizona and Colorado. Joining her is Arizona winemaking pioneer, Kent Callaghan, Founder & Proprietor of Callaghan Vineyards.
“Based in Austin, Texas, Jessica Dupuy is a wine, spirits, food, and travel writer, as well as a speaker and consultant. She is also a regular contributor for Texas Monthly magazine and Forbes.com. She’s a Certified Sommelier, a Certified Specialist of Wine and Spirits, and a Level 4 Diploma candidate for the Wine and Spirits Educational Trust.”
“Founder and Owner Kent Callaghan (Callaghan Vineyards) and his parents (Harold and Karen) planted their Buena Suerte Vineyard in May/June of 1990. Their planting happened to coincide with a vicious heat wave, one consequence of which was that Sky Harbor Airport in Phoenix was shut down for a few days. Nobody had tested passenger jets at temperatures over 120F. But it was only 105F in Elgin…Needless to say; they lost a few (thousand) vines. This experience set the stage for what would become the Callaghan M.O. – replanting – always with an eye toward grape varieties and rootstocks better suited to their arid, windy, sun-bleached region.”
“Over many years, they have tossed out their original Bordeaux mindset and moved to one rooted in the Mediterranean. Spanish varieties, in particular, seem best suited to their site – Graciano, Mourvèdre, Grenache. They have found that one Bordeaux variety, Petit Verdot, provides a distinctive spicy/peppery/meaty blending component. As for white wine, they have only one estate at the moment – Lisa’s – a blend of Viognier, Marsanne, Roussanne, Malvasia Bianca, Clairette and Petit Manseng. The object is to produce an uncommonly nuanced white wine with great freshness and flavor “chew”. With all of their wines, the primary concerns are depth of flavor and complexity. Textural considerations are secondary and best addressed by appropriate cellaring and/or food pairing. Most of their time is spent working in the vineyard.”
“Philly Jay’s Steaks (mobile kitchen) is treating Los Angeles to their eponymous City of Brotherly Love classic with the help of the illustrious Chef Jason McClain, previously the long-time executive chef of Jonathan Club. Chef Jason has worked in a litany of seriously impressive, highly rated restaurants across the country. Now, he’s directing his myriad of skills towards perfecting the Philly, elevating the down-home fare to the status of gourmet.”
“The menu sports classic Phillies, of course, and you really can’t go wrong with that perennially popular mashup of cheese, fried onion, and paper-thin slices of steak. However, that’s far from the only enticing concoction gracing the menu. You’ll also find a philly suited up with everything from fried peppers to provolone cheese to garnishes like oregano.” Philly Jay’s Steak caters, too.
We’re talking authentic Philly Cheese Steaks with Chef Jason McClain.
One of our most reliable sources of accurate restaurant news in fabulous Las Vegas is Al Mancini, who is a staff writer for The Las Vegas Review- Journal covering food, restaurants and other aspects of entertainment. Al has been working the Vegas food scene for 19 years. He was one of the creators of the popular, and widely referenced, Eating Las Vegas restaurant guidebook series.
Al joins us with his quarterly update on the Las Vegas dining scene. He’ll give us an insider’s overview on how Las Vegas restaurants are coping with all the COVID 19 restrictions. Additionally Al remembers visionary entrepreneur Tony Hsieh who is credited with reviving the (now vibrant) dining scene in Downtown Las Vegas.
“Back in 2010, brothers Yong and Ted Kim started crafting Korean-inspired sausages in their kitchen and Seoul Sausage Co. was born. Their two signature sausages — the Kalbi and the Sweet & Spicy — quickly began to pick up buzz at the farmers markets, wineries, and parties where they popped up, so the Kims decided to quit their advertising jobs, officially launch Seoul Sausage Company, and audition for Food Network’s “Great Food Truck Race,” Season 3 on a lark. And lo and behold, against incredible odds, they won!”
“Since then, Seoul Sausage Co. has really gone full-throttle in their embrace of Korean-American flavors.” COVID 19 required reinventing their business model. A very active and growing catering business was put on hold and their menu is now available nationwide for convenient delivery via Goldbelly, the curated online marketplace for premium regional and artisanal foods crafted by local purveyors throughout the Country.
“From their signature sausages to kimchi fried rice balls and buckets of twice-fried boneless sweet & spicy Korean fried chicken, these goodies (available now exclusively via Goldbelly) are bursting with big, bold flavors that have taken the City of Angels (and soon nationwide) by storm.”
“New York City. November 2015. Pastry Chef Zac Young (Final Four of Bravo’s “Top Chef: Desserts,” inaugural season) is brainstorming Thanksgiving specials for his restaurant in midtown. The Executive Chef of the restaurant was super stoked about the Turducken special he was serving like it’s all he could talk about. Zac knew he had the last course, and the last word, he set out to make the Turducken of dessert. PieCaken. If for no other reason, to compete with and possibly make fun of the kitchen’s savory side.”
“Zac posted an in-progress shot on his Instagram, and the comments ranged from a lot of “OMG” to “my daughter just tried to lick this picture.” To “can I buy one?”. “Buy one? Buy a whole one?,” Zac thought “that’s silly, it’s just going to be served by the slice, as a Thanksgiving special.” Then his phone started ringing with friends calling in favors to get one, including Kelly Ripa breaking the news on her show the next morning. “Fine. Let’s sell it.””
The new Christmas PieCaken and the original OG PieCaken are available for nationwide shipping via Goldbelly.
“The spectacular Christmas PieCaken features four of the best-selling holiday products all in one – pecan pie, eggnog cheesecake and red velvet cake. It’s topped with sweet and tart cherry pie filling, all layered together with amaretto buttercream.”
Chef Zac joins us with whisk in hand.
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 (controversial) restrictions for restaurants are now in place for Southern California for the balance of the year (and possibly longer) as we begin the all-important Holiday dining season.
Chef Andrew reports on the initial push for the grass-roots, “86 Struggle” campaign to benefit local out-of-work and struggling restaurant workers. It all starts with the Community Burger.
Our thoughts turn to festive Holiday entertaining at home. Chef Andrew to the rescue as he continues his series of genuinely useful Holiday cooking tips. We’ll “Ask the Chef.”
Podcasts
Segment One: Show Preview with Executive Producer & Co-Host Andy Harris
Segment Two: Executive Chef & Proprietor Rob Wilson, Glasspar, Dana Point
Segment Three: Jessica Dupuy, Certified Sommelier & Kent Callaghan, Founder and Proprietor of Callaghan Vineyards in Arizona
Segment Four: Chef Jason McClain, Philly Jay’s Steaks (mobile kitchen)
Segment Five: Al Mancini, Food Staff Writer, Las Vegas Review-Journal
Segment Six: Yong and Ted Kim, Founders, Seoul Sausage Co.
Segment Seven: Pastry Chef Zac Young of PieCaken by Chef Zac Young
Segment Eight: Co-Host Chef Andrew Gruel of the Slapfish Restaurant Group with “Ask the Chef”
DANCIN Vineyards
Linda Burum is a well-known food journalist who currently contributes to 
