Show 293, October 6, 2018: 2nd Annual “Battle of the Burgers,” Annette Brown, Director of Public Relations, Visit Temecula Valley

Battle of the BurgersVisit Temecula Valley will hold its 2nd Annual Battle of the Burgers on Saturday, October 20, 2018 in conjunction with Pechanga Resort Casino and Temecula Valley Unified School District. Some 20 restaurants are expected to compete for the championship title at Pechanga Resort Casino. New to the event, is a “Loaded Fries” competition that will include thirteen Pechanga Resort Casino executive chefs partnering with third year Career Technical Education (CTE) students at Temecula Valley High School. The students will team up with the chefs to create their Loaded Fries recipes and will be the executive chefs for the day, while Pechanga chefs will be their sous chefs.

Temecula Valley Unified School District CTE students will volunteer for the event, with the third-year students competing in the cooking challenge. The school is selling tickets to the event for $10 each as a fundraiser. All the proceeds will go directly to purchase food handler cards for their culinary students.

Attendees will be able to try several burgers from participating restaurants, as well as loaded fries from 12:00 p.m. to 3:00 p.m. The winners will be announced after 3:00 p.m. at the event, and posted online right here.

Visit Temecula Valley’s Director of Public Relations, Annette Brown, serves up all the juicy details.

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Show 175, June 11, 2016: Show Preview with Executive Producer & Co-Host Andy Harris & Chef Andrew Gruel

Andy Harris and Andrew Gruel at the Pechanga Wine Festival for Angels Radio AM830 KLAAIt’s full immersion with craft beer and outrageous, chef-driven chili as the “SoCal Restaurant Show” is live at the Pechanga Resort & Casino for the 8th Annual Pechanga Microbrew Festival and Chili Cook-off benefiting Habitat For Humanity Inland Valley. Cheers…

Executive Chef Andrew Gruel of the rapidly growing Slapfish empire with restaurants in Huntington Beach, Laguna Beach, Newport Beach, LAX, Irvine at UCI and, most recently, Brea, is back as today’s special Guest Host. He’s recently back from Chicago where he received Nation’s Restaurant News’ Trendsetter MenuMaster Award for Slapfish. Next week is Manhattan…

Now a lip-smacking preview of Saturday’s thirst-quenching and tantalizing show and not, with profuse apologies, for dieters. If we’re doing it right we will always leave you incredibly hungry and thirsty. In our case that’s actually a pretty good thing…

As part of the Pechanga Microbrew Festival nine of the talented Pechanga chefs are creating a signature chili recipe to be enjoyed (and ultimately judged) by the guests. Chef Marlene Moore of Temptations Food Court is the defending chili champ. She is here to stir the slow-simmering pot.

Upland’s Last Name Brewing (formerly known as Dale Bros Brewing) is one of the fine craft breweries participating in the Pechanga Microbrew Festival. Co-owners Andy Dale and Karen McMillen join us to tap the keg.

Chef Damien Stanley is the Executive Sous Chef at the Pechanga Resort & Casino. Chef Stanley held the Pechanga chili throne for two years in 2015 and 2014. He’s not competing this year but will provide an expert’s overview of the nine chef-created chilies in competition for 2016.

One of the smallest craft breweries participating in the Pechanga Microbrew Festival is Mason Jar Brewing in Menifee. It’s the creation of the determined husband and wife team of Robert Carter and Grace Santiago. They transitioned into becoming a production brewery from their hobby as passionate home-brewers.

Ronnel Capacia is the chef at Kelsey’s at Pechanga Resort and Casino. Last year his chili creation was the runner-up. For 2016 he’s back with a new, enhanced recipe. All we know for sure is that the revised creation uses Golden Road Brewing’s Get Up Offa That Brown, a toasty brown ale, in the recipe. We’ll learn a bit more in our chat with Chef Capacia.

Temecula Valley has evolved into a diverse visitors’ destination. In addition to the attractions of the Pechanga Resort & Casino, there is historic Old Town and dozens of praise-worthy wineries. Visit Temecula Valley is the umbrella organization for promoting Temecula Valley as a destination. Marketing & PR Manager Annette Brown and 1st Vice Chairman of the Board of Directors Ken Westmyer (GM of Temecula’s Quality Inn) join us.

Pechanga Resort & Casino has been one of the most successful Indian gaming properties in the West. A new hotel wing is under construction which will add two restaurants, a spa, and a Las Vegas-style resort pool deck with all the upscale amenities including cabanas. Ciara Green, Pechanga’s Public Relations Manager, takes off her hard hat to discuss the ambitious expansion efforts with us.

All of this and lots more absolutely incredible deliciousness on Saturday’s show!

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June 11: Live from the Pechanga Microbrew & Craft Beer Festival and Chili Cook-Off

Podcasts

Segment One: Show Preview with Executive Producer & Co-Host Andy Harris & Chef Andrew Gruel
Segment Two: Chef Marlene Moore, Tempations Food Court, Pechanga Resort & Casino
Segment Three: Last Name Brewing, Upland (previously known as Dale Bros. Brewing)
Segment Four: Damien Stanley, Executive Sous Chef, Pechanga Resort & Casino
Segment Five: Mason Jar Brewing Company, Menifee
Segment Six: Chef Ronnel Capacia, Kelsey’s, Pechanga Resort & Casino
Segment Seven: Visit Temecula Valley
Segment Eight: Pechanga Resort’s $285 Million Expansion

Andy Harris and Andrew Gruel at the Pechanga Wine Festival for Angels Radio AM830 KLAAIt’s full immersion with craft beer and outrageous, chef-driven chili as the “SoCal Restaurant Show” is live at The Pechanga Resort & Casino for the 8th Annual Pechanga Microbrew Festival and Chili Cook-off benefiting Habitat For Humanity Inland Valley. Cheers…

Executive Chef Andrew Gruel of the rapidly growing Slapfish empire with restaurants in Huntington Beach, Laguna Beach, Newport Beach, LAX, Irvine at UCI and, most recently, Brea, is back as today’s special Guest Host. He’s recently back from Chicago where he received Nation’s Restaurant News’ Trendsetter MenuMaster Award for Slapfish. Next week is Manhattan…

Now a lip-smacking preview of Saturday’s thirst-quenching and tantalizing show and not, with profuse apologies, for dieters. If we’re doing it right we will always leave you incredibly hungry and thirsty. In our case that’s actually a pretty good thing…

As part of the Pechanga Microbrew Festival nine of the talented Pechanga chefs are creating a signature chili recipe to be enjoyed (and ultimately judged) by the guests. Chef Marlene Moore of Temptations Food Court is the defending chili champ. She is here to stir the slow-simmering pot.

Upland’s Last Name Brewing (formerly known as Dale Bros Brewing) is one of the fine craft breweries participating in the Pechanga Microbrew Festival. Co-owners Andy Dale and Karen McMillen join us to tap the keg.

Chef Damien Stanley is the Executive Sous Chef at the Pechanga Resort & Casino. Chef Stanley held the Pechanga chili throne for two years in 2015 and 2014. He’s not competing this year but will provide an expert’s overview of the nine chef-created chilies in competition for 2016.

One of the smallest craft breweries participating in the Pechanga Microbrew Festival is Mason Jar Brewing in Menifee. It’s the creation of the determined husband and wife team of Robert Carter and Grace Santiago. They transitioned into becoming a production brewery from their hobby as passionate home-brewers.

Ronnell Capacia is the chef at Kelsey’s at Pechanga Resort and Casino. Last year his chili creation was the runner-up. For 2016 he’s back with a new, enhanced recipe. All we know for sure is that the revised creation uses Golden Road Brewing’s Get Up Offa That Brown, a toasty brown ale, in the recipe. Perhaps we’ll learn more in our chat with Chef Capacia.

Temecula Valley has evolved into a diverse visitors’ destination. In addition to the attractions of the Pechanga Resort & Casino, there is historic Old Town and dozens of praise-worthy wineries. Visit Temecula Valley is the umbrella organization for promoting Temecula Valley as a destination. Marketing & PR Manager Annette Brown and 1st Vice Chairman of the Board of Directors Ken Westmyer (GM of Temecula’s Quality Inn) join us.

Pechanga Resort & Casino has been one of the most successful Indian gaming properties in the West. A new hotel wing is under construction which will add two restaurants, a spa, and a Las Vegas-style resort pool deck with all the upscale amenities including cabanas. Ciara Green, Pechanga’s Public Relations Manager, takes off her hard hat to discuss the ambitious expansion efforts with us.

All of this and lots more absolutely incredible deliciousness on Saturday’s show!

As part of the Pechanga Microbrew Festival nine of the talented Pechanga chefs are creating a signature chili recipe to be enjoyed (and judged) by the guests.

Marlene MooreChef Marlene Moore of Temptations Food Court is the defending chili champ for her Temptation” Hearty Southern Style Chili. At Temptations she is especially known for her “wait-in-line” worthy fried chicken. Chef Marlene is here to stir the slow-simmering pot.

With 219 votes out of a total of 914 votes from 2015 Microbrew Festival attendees, Chef Moore, originally from Trinidad and Tobago, unseated Chef Damian Stanley (Pechanga’s Executive Sous Chef) who had held the coveted chili crown for the previous two years.

Andy Dale and Karen McMillen of Last Name Brewing at Innovate PasadenaLast Name Brewing (formerly known as Dale Bros Brewing in Upland) is one of the fine craft breweries participating in the Pechanga Microbrew Festival. Co-owners Andy Dale and Karen McMillen join us to tap the keg.

“[LAST NAME] Brewing is a craft brewery and tap room in Upland, CA. We brew the kind of beer we like to drink. Beer that’s smooth, balanced and that pairs up well with food. Turns out other people like to drink it, too. Sometimes, they even like it enough to give it a gold medal (or two.) We’re not brewing beer to put trophies on our mantels, but it’s nice to be appreciated.”

“From the first foamy sip to the last, our goal has always been to create beer that tastes great. Our base ingredients are deceptively simple: San Francisco Lager Yeast. Two-Row Malt. Yet the fullness and depth of flavor come from knowing how to make those ingredients (and a few select others) shine.”

Danian StanleyChef Damien Stanley is the Executive Sous Chef at the Pechanga Resort & Casino. He’s responsible for creating the menu for the newest, full-service restaurant at Pechanga, the well-received Umi Sushi & Oyster Bar.

Umi means “sea” in Japanese. On the extensive menu are sushi, sashimi, nigiri, rolls, oysters on the half shell, seafood platters, specialty cocktails and so much more.

Chef Stanley held the Pechanga chili crown for two years in 2015 and 2014. He’s not competing this year but will provide an expert’s overview for us of the nine chef-created chilies in competition for 2016.

Mason Jar Brewing CompanyOne of the smallest craft breweries participating in the Pechanga Microbrew Festival is Mason Jar Brewing in Menifee founded in 2014. It’s the creation of the determined husband and wife team of Robert Carter and Grace Santiago. They transitioned into becoming a production brewery from their hobby as passionate and award-winning home-brewers.

Husband and wife team, Robert Carter and Grace Santiago, are active and participating residents of Menifee, California. Robert, a home inspector/youth football coach and Grace a local Real Estate agent, have both found their true creative calling in brewing beer.

Now, they have launched their next dream… Menifee’s first Craft Brewery! Locally known for their homebrew, Robert and Grace have won 22 medals out of 24 competitions entered over their last two years as home brewers for their delicious traditional and dessert inspired beers.

The most recent medal won as home brewers (2014) was in the fruit beer category at the National Homebrew Competition (NHC).  At NHC, they took home a GOLD medal for their dark chocolate, raspberry, coconut stout besting hundreds of competitors.

Currently on tap is their signature IPA. It’s characterized by nice citrus notes, a slightly dry finish and is incredibly tasty! 7.2% ABV and 58 IBU.

Ronnel Capacia photo byy Todd MontgomeryRonnell Capacia is the chef at Kelsey’s at Pechanga Resort and Casino. Last year his chili creation was the runner-up.

For 2016 he’s back with a new recipe. All we know for sure is that the revised creation uses Golden Road Brewing’s Get Up Offa That Brown, a toasty brown ale, in the recipe. Perhaps we’ll learn more in our chat with Chef Capacia.

The revamped Kelsey’s is an all-American pub with a fine flair for hand-cut, barbequed meats and an outstanding, rotating selection of premium craft beers.

Kelsey’s restaurant is named after C.E. Kelsey, a progressive U.S. Bureau of Indian Affairs agent assigned to work with and address concerns of California tribes in the early 1900’s. In 1907, the U.S, government purchased 235 acres (with a sustainable water source) to be added to the Pechanga Tribe’s land. This came to be known as the Kelsey tract on which nearly 100 years later, Pechanga Resort & Casino would be built.

Visit Temecula Valley Wine CountryTemecula Valley has evolved into a diverse and appealing visitors’ destination. In addition to the attractions of the Pechanga Resort & Casino, there is historic Old Town and dozens of praise-worthy wineries. Visit Temecula Valley is the umbrella organization for promoting Temecula Valley as a destination. Marketing & PR Manager Annette Brown and 1st Vice Chairman of the Board of Directors Ken Westmyer (GM of Temecula’s Quality Inn) join us.

“Come play with us in Temecula Valley, Southern California Wine Country. Nestled quietly among rolling hills and vineyards, under clear azure skies, Temecula Valley Wine Country is an outdoor enthusiast’s playground. “

“Have a glass of wine during lunch at one of our many award-winning wineries. Gaze upon our lush vineyards, beautiful estates and awe-inspiring scenery from high above in a hot-air balloon. Stroll upon our verdant golf courses as you putt your worries away. Test lady luck and play the night away at Pechanga Resort and Casino. Explore Old Town with the kids where the Wild West still lives.”

Ciara Green of PechangaPechanga Resort & Casino has been one of the most successful Indian gaming properties in the West. A new luxury hotel wing is under construction which will add two restaurants, a 2-level spa, and a Las Vegas-style resort pool deck with all the upscale amenities including cabanas. Ciara Green, Pechanga’s Public Relations Manager, takes off her hard hat to discuss the ambitious expansion efforts with us.

It’s all tentative at this point but the hope is that the new parking garage will be available in late November and the 568-room and suite, AAA Four Diamond hotel addition/expansion will debut in the Fall of 2017.

“We estimate the expansion will result in an economic output of over $550 million, generating roughly 2,944 jobs up front as a result of construction-related activities,” said Dr. Christopher Thornberg, Founding Partner of Beacon Economics. “We estimate the local economy will benefit from an additional 560 jobs per year going forward as a result of expanded operations at Pechanga Resort & Casino.

Podcasts

Segment One: Show Preview with Executive Producer & Co-Host Andy Harris & Chef Andrew Gruel
Segment Two: Chef Marlene Moore, Tempations Food Court, Pechanga Resort & Casino
Segment Three: Last Name Brewing, Upland (previously known as Dale Bros. Brewing)
Segment Four: Damien Stanley, Executive Sous Chef, Pechanga Resort & Casino
Segment Five: Mason Jar Brewing Company, Menifee
Segment Six: Chef Ronnel Capacia, Kelsey’s, Pechanga Resort & Casino
Segment Seven: Visit Temecula Valley
Segment Eight: Pechanga Resort’s $285 Million Expansion

Show 161, February 27, 2016: Executive Chef Jason Rivas, South Coast Winery Resort & Carter Estate Winery, Temecula

Jason RivasExecutive Chef Jason Rivas is newly arrived at South Coast Winery Resort & Spa and the adjacent Carter Estate Winery and Resort. It’s actually an encore for him as he was on the property previously from 2009 to 2014. He’s also a Certified Sommelier. We’ll meet him.

The Carter Estate Winery has been built exclusively for the production of world class sparkling wines using the traditional Methode Champenoise process developed in the Champagne region of France. The current release is their 2012 Blanc de Blanc.

Chef Jason oversees the Vineyard Rose Restaurant at South Coast as well as the new Vineyard Grill Poolside Dining at Carter Estate. Both serve Breakfast, Lunch and Dinner. He’s also responsible for the busy banquet operations at both properties.

“Today, South Coast Winery Resort & Spa and Carter Estates is the “Diamond of the Temecula Valley.” Touting over 600 distinguished awards for the wines they’ve produced in just four years, South Coast surprised the Wine Industry further in July of 2008 when it took the coveted “Golden Bear” award from its Northern California counterparts, naming it “California Winery of the Year” from the California State Fair Wine Competition”

“It’s an honor to have South Coast Winery recognized as an outstanding wine producer among its peers of California Wineries. I’m on top of the world right now, but I didn’t do it alone. I simply set the goal to create the finest wines in all of California; then provided our incredibly talented winemakers with the tools they needed to accomplish our joint mission.

The three of us – Jon McPherson, Javier Flores, and myself — did it really. By combining their skills, with my quality vineyards, adding in some hard work, and a lot of heart, we have created the best wines in the Golden State of California.” says a smiling Jim Carter, owner/vintner. “This marks the beginning for our winery.”

South Coast Winery produces a broad portfolio of premium wines that are 10 per cent grown and produced with care under his tutelage in Southern California’s up and coming Temecula Valley Wine Country. In fact, it’s targeting to produce over 65,000 cases of award-winning wine next year under four very distinct labels: Elevation; South Coast Winery; Wild Horse Peak Mountain Vineyard; and Carter Estates.

 

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Show 7: November 24, 2012: Chef Dean A. Thomas, Innkeeper (with his wife, Nicole) of The Inn At Europa Village and Executive Chef de Cuisine at Europa Village Winery and Tasting Room

The Inn at Europa Village is perched on its own private hilltop in the heart of the Temecula Valley Wine Country. Each of the newly renovated 10 rooms has a majestic view of the surrounding lush vineyards. The patio (where guests may enjoy breakfast) has a sweeping 180 degree view of the Valley.

Before he came to Temecula, Dean was the highly regarded Executive Chef of Barona Resort & Casino (the large Indian casino) in San Diego County. He supervised everything from fine-dining to the casual fare there.

Chef Dean brings that same impressive culinary tradition to breakfast at The Inn. Each morning Chef Dean and Nicole prepare a rotating, 2-course breakfast spectacular for their guests. A lot of the fruit comes from the Inn’s property or Dean’s organic garden at nearby Peltzer Farms. He typically makes his own condiments, salsas, and preserves.

Dean is also the unofficial concierge of the Temecula Valley. He offers superb, unbiased recommendation for activities and locals-only dining spots for lunch and dinner. It’s a very personalized experience tailored to the guests’ specific needs. Producer Andy recommends The Inn with enthusiasm as he’s been a frequent guest over the last two yearts.

They have a TravelZoo discount promotion coming up for a weekday stay so be looking for that.

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