Show 334, July 27, 2019: Show Preview with Co-Host Andy Harris

Show 334, July 27, 2019: Beach City Food Tour’s (Long Beach) Founder, Layla Ali-AhmadNow an appealing preview of Saturday’s delectable show.

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

Dine LBC Long Beach Restaurant WeekIt’s a special morning as we’re broadcasting from the newly renovated Westin Long Beach at the kickoff party for DINE LBC – Long Beach Restaurant Week. It launches Saturday, August 3rd running through Sunday, August 11th. Two Weekends of dining goodness! It’s a prime time to dine in a possible new restaurant discovery in Long Beach.

Navy Proof Food & Spirits, located in the Westin Long Beach, is their newly debuted destination restaurant. A concept created by Howe & Brown Hospitality, the restaurant offers locals and travelers alike new-American fare and craft cocktails with bold flavors. Inspired by the history of maritime traditions and the sea, the cuisine emphasizes technique and texture to highlight the versatility of seasonal ingredients and locally-sourced seafood and meat. We gently pull executive Chef Chris Garasic out of his busy kitchen for a chat.

Executive Chef Eric Samaniego and Michael’s on Naples on Naples Island are part of DINE LBC – Long Beach Restaurant Week. Chef Eric celebrated his 3rd Anniversary with Michael’s a few months back.

We’ll get updated on Michael’s on Naples with Chef Eric and preview their DINE LBC menu.

For the 2nd year the nifty Kynbo App is available as a genuinely useful tool for effortlessly navigating DINE LBC – Long Beach Restaurant Week. Kynbo is the direct access for getting up-to-date menu info and photos for DINE LBC Long Beach Restaurant Week. It’s available to download for free on either smart phone platform or via their Website. Co-Founder Thao Doan joins us with the intriguing specifics.

Terri Henry is the Founder and Organizer of DINE LBC – Long Beach Restaurant Week which debuted in 2014. Participating restaurants offer value-oriented dining menus during the nine days of the event from Saturday, August 3rd through Sunday, August 11th. We’ll meet Terri Henry.

San Pedro’s Crazy Fish Grill and Market in Garden Village center is new to DINE LBC. Crazy Fish was founded by a group of five guys who share a “crazy” passion for fresh seafood. We’ve reeled in partner Dannesh Alam to explain more…

The Westin Long Beach is celebrating the completion of an ambitious $23 million renovation which includes the debut of their destination restaurant, Navy Proof Food & Spirits. The refreshing includes a spacious lobby and revitalized guest rooms. Managing Director John Thompson (J.T.) is our hospitable guide.

A great way to be introduced to the foods of a new area is to partake of the highest rated food walking tour of that neighborhood. Beach City Food Tours has been doing that very successfully in Long Beach for the last couple of years with their flagship tour, Downtown Long Beach Walking Tour. Last year they added the irresistible East Village Craft Cocktail Tour. Proprietress Layla Ali-Ahmad joins us with all the tempting details of what’s on the menu.

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

Play

Show 334, July 27, 2019: Terri Henry, Founder, DINE LBC – Long Beach Restaurant Week

Terri Henry of Dine LBC and Terri Henry MarketingTerri Henry is the Founder and Organizer of DINE LBC – Long Beach Restaurant Week which debuted in 2014. Participating restaurants offer value-oriented dining menus during the nine days of the event from Saturday, August 3rd through Sunday, August 11th.

“Experience the diverse cuisine that delights the palate and defines the art of dining in Long Beach. Held annually, DINE LBC features value-oriented two or three course menus from dozens of Long Beach’s best restaurants located in twelve unique neighborhoods throughout the City.”

Each participating restaurant offers a three-course menu priced at $15, $25, $35, $45, $55 or $65 per guest with wine pairing options at select fine dining locations OR dinner for two priced at $25, $35, $45, $55 or $65, where diners share an appetizer, each enjoy their own entree, then share a dessert at more casual establishments.”

“The only meal planning you’ll need to worry about during Dine LBC week is which restaurant to try every night of the week.”

There is also a “Dine. Snap. Share” Instagram contest afoot for DINE LBC restaurant guests. One lucky diner will receive a two-nights Staycation at The Westin Long Beach along with dinner at the newly launched Navy Proof Food & Spirits. Contest rules on the Dine LBC Website. Good luck.

 

We’ll meet Terri Henry.

Play

July 27: Live from the Dine LBC Launch Party

Podcasts

Segment One: Show Preview with Co-Host Andy Harris
Segment Two: Executive Chef Chris Garasic, Navy Proof Food and Spirits and The Westin Long Beach
Segment Three: Executive Chef Eric Samaniego, Michael’s on Naples, Long Beach
Segment Four: Kynbo App for Foodies with Co-Creator Thao Doan
Segment Five: Terri Henry, Founder, DINE LBC – Long Beach Restaurant Week
Segment Six: Crazy Fish Grill and Market, San Pedro
Segment Seven: John (J.T.) Thompson, Managing Director, The Westin Long Beach
Segment Eight: Beach City Food Tour’s (Long Beach) Founder, Layla Ali-Ahmad

Now an appealing preview of this Saturday’s delectable show.

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

Dine LBC Long Beach Restaurant WeekIt’s a special morning as we’re broadcasting from the newly renovated Westin Long Beach at the kickoff party for DINE LBC – Long Beach Restaurant Week. It launches Saturday, August 3rd running through Sunday, August 11th. It’s a prime time to dine in a possible new restaurant discovery in Long Beach.

Navy Proof Food & Spirits, located in the Westin Long Beach, is their newly debuted destination restaurant. A concept created by Howe & Brown Hospitality, the restaurant offers locals and travelers alike new-American fare and craft cocktails with bold flavors. Inspired by the history of maritime traditions and the sea, the cuisine emphasizes technique and texture to highlight the versatility of seasonal ingredients and locally-sourced seafood and meat. We gently pull executive Chef Chris Garasic out of his busy kitchen for a chat.

Executive Chef Eric Samaniego and Michael’s on Naples on Naples Island are part of DINE LBC – Long Beach Restaurant Week. Chef Eric celebrated his 3rd Anniversary with Michael’s a few months back.

We’ll get updated on Michael’s on Naples with Chef Eric and preview their DINE LBC menu.

For the 2nd year the nifty KYNBO App is available as a genuinely useful tool for effortlessly navigating DINE LBC – Long Beach Restaurant Week. KYNBO is the direct access for getting up-to-date menu info and photos for DINE LBC Long Beach Restaurant Week. It’s available to download for free on either smart phone platform or via their Website. Founders Thao Doan and John Doolan join us with the intriguing specifics.

Terri Henry is the Founder and Organizer of DINE LBC – Long Beach Restaurant Week which debuted in 2014. Participating restaurants offer value-oriented dining menus during the nine days of the event from Saturday, August 3rd through Sunday, August 11th. We’ll meet Terri Henry.

San Pedro’s Crazy Fish Grill and Market in Garden Village center is new to DINE LBC. Crazy Fish was founded by a group of five guys who share a “crazy” passion for fresh seafood. We’ve reeled in partner Dannesh Alam to explain more…

The Westin Long Beach is celebrating the completion of an ambitious $23 million renovation which includes the debut of their destination restaurant, Navy Proof Food & Spirits. The refreshing includes a spacious lobby and revitalized guest rooms. Managing Director John Thompson (J.T.) is our hospitable guide.

A great way to be introduced to the foods of a new area is to partake of the highest rated food walking tour of that neighborhood. Beach City Food Tours has been doing that very successfully in Long Beach for the last couple of years with their flagship tour, Downtown Long Beach Walking Tour. Last year they added the irresistible East Village Craft Cocktail Tour. Proprietress Layla Ali-Ahmad joins us with all the tempting details of what’s on the menu.

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

Chef Chris GarasicNavy Proof Food & Spirits, located in the Westin Long Beach, is their newly debuted destination restaurant. A concept created by Howe & Brown Hospitality, the restaurant offers locals and travelers alike new-American fare and craft cocktails with bold flavors. Inspired by the history of maritime traditions and the sea, the cuisine emphasizes technique and texture to highlight the versatility of seasonal ingredients and locally-sourced seafood and meat.

“Executive Chef Chris Garasic has combined the resilient spirit, sense of adventure and love with the sea, with local ingredients and modern techniques to create his beautifully plated and flavorful dishes. Highlights of the menu include Smoked and Crispy Fried Chicken, served with honey & green goddess dressing; Duck Confit Banh Mi, piled high with duck pate, pickled vegetables, and spicy aioli; and Fried Green Tomato with burrata & roasted beets for lunch.”

“Guests may enjoy a variety of entrees from the land or sea for dinner, including Dry Aged Organic Ribeye with potato rosti, black kale, and porcini jus; Roasted Zucchini Cavatelli topped with harissa, lemon, mint and creme fraiche; and Grilled Spanish Octopus accompanied by potato salad and green romesco.”

“As a graduate of Western Culinary School in Portland, Oregon, Executive Chef Chris Garasic joined Navy Proof after previously leading kitchens at Mucho Ultima, The Shade Hotel, and Malibu Farm Lido, and consulting for Rock’N Fish. Using his finely tuned culinary skills to develop menus that are both simple and unique, Chef Chris has continued to leave a lasting impression on the culinary industry for more than two decades.”

We gently pull executive Chef Chris Garasic out of his busy kitchen (Breakfast service is on…) for a chat.

Eric Samaniego of Michael's on NaplesExecutive Chef Eric Samaniego and Michael’s on Naples on Naples Island are part of DINE LBC – Long Beach Restaurant Week. Chef Eric celebrated his 3rd Anniversary of success with Michael’s a few months back.

“Our highest priority is providing you with an unforgettable dining experience. We partner with local farms to source fresh, seasonal produce. We believe in making everything from scratch—pasta to sauces, mozzarella to gelato.”

“We know where everything on your plate came from, and we believe it’s your right to know as well. Quality is our highest priority; we don’t cut corners, and it shows. We invite you to dine with us so you can see—and taste—for yourself.”

We’ll get updated on Michael’s on Naples with Chef Eric and preview their DINE LBC menu.

John Dolan and Thao Dian of the Kynbo AppFor the 2nd year the nifty KYNBO App is available as a genuinely useful tool for effortlessly navigating DINE LBC – Long Beach Restaurant Week.  

KYNBO is the direct access for getting up-to-date menu info and photos for DINE LBC – Long Beach Restaurant Week participating restaurants. It’s available to download for free on either smart phone platform or via their Website.

“We are parents, high-tech professionals, and active community members with a passion for food, especially when shared with family and friends. We believe in simplicity and getting to the point as quickly as possible, and within context. Kynbo™ means “vicinity” in Japanese.”

“We built the Kynbo™ app for diners mainly for us. We want to see menus from nearby restaurants with one-click and not five. We want the ability to find exactly what we want to eat and drink way beyond Cuisine. We also want restaurants to let us know of any Specials, Events, or Rewards in real time to help us decide where to eat. Restaurants can now do this with the Kynbo™ restaurant portal.”

“Our goal is for Kynbo™ to be helpful and accessible by anyone, anywhere, and at any time. The Kynbo™ app for diners is free, and it is also free for restaurants to be on Kynbo™. We want diners to search and find whatever food or drink they crave at any price point. As food lovers, we love the hole in the wall Pho place as much as the French Laundry. Kynbo™ will forever change how diners and restaurants interact, for the better. We hope you join us in this needed disruptive change.”

Founders Thao Doan and John Doolan join us with the intriguing specifics.

Terri Henry of Dine LBC and Terri Henry MarketingTerri Henry is the Founder and Organizer of DINE LBC – Long Beach Restaurant Week which debuted in 2014. Participating restaurants offer value-oriented dining menus during the nine days of the event from Saturday, August 3rd through Sunday, August 11th.

“Experience the diverse cuisine that delights the palate and defines the art of dining in Long Beach. Held annually, DINE LBC features value-oriented two or three course menus from dozens of Long Beach’s best restaurants located in twelve unique neighborhoods throughout the City.”

Each participating restaurant offers a three-course menu priced at $15, $25, $35, $45, $55 or $65 per guest with wine pairing options at select fine dining locations OR dinner for two priced at $25, $35, $45, $55 or $65, where diners share an appetizer, each enjoy their own entree, then share a dessert at more casual establishments.”

“The only meal planning you’ll need to worry about during Dine LBC week is which restaurant to try every night of the week.”

We’ll meet Terri Henry.

Dannesh Alam of Crazy Fish Grill and MarketSan Pedro’s Crazy Fish Grill and Market in Garden Village center is new to DINE LBC. Crazy Fish was founded by a group of five guys who share a “crazy” passion for fresh seafood.

“We decided to take our passion for seafood and provide a fast casual restaurant that promotes sustainability without reducing affordability. We know that the City of San Pedro (Los Angeles) shares this passion with us, so we look forward to serving you fresh fish daily for years to come.”

We’ve reeled in partner Dannesh Alam to explain more…

John Thompson of the Westin Long BeachThe Westin Long Beach is celebrating the completion of an ambitious $23 million renovation which includes the launch of their destination restaurant, Navy Proof Food & Spirits. The refreshing includes a spacious lobby and revitalized guest rooms. The refurbished spaces reflect a modern, sophisticated style reflecting the property’s vibrant California coastline setting.

“This is such an exciting time to be in Long Beach. There is an abundance of growth as well as an overall elevation of our city, and we are thrilled to be able to contribute by offering Long Beach a chic and welcoming revamped destination in the heart of downtown,” said John Thompson, Westin Long Beach Managing Director. “Transformations like the one we are currently going through bring a new, fresh dynamic to the overall cityscape of Long Beach but also instill a sense of pride for our loyal team members who have been with us from the beginning. For the community and guests alike, the Westin’s new spaces will set the tone for an innovative way to gather, interact and connect.”

Managing Director John Thompson is our hospitable guide.

Layla Ali Ahmad of Beach City Food ToursA great way to be introduced to the foods of a new area is to partake of the highest rated food walking tour of that neighborhood. Beach City Food Tours has been doing that very successfully in Long Beach for the last couple of years with their flagship tour, Downtown Long Beach Walking Tour. Last year they added the irresistible East Village Craft Cocktail Tour.

Proprietress Layla Ali-Ahmad joins us with all the details of what’s on the menu.

Podcasts

Segment One: Show Preview with Co-Host Andy Harris
Segment Two: Executive Chef Chris Garasic, Navy Proof Food and Spirits and The Westin Long Beach
Segment Three: Executive Chef Eric Samaniego, Michael’s on Naples, Long Beach
Segment Four: Kynbo App for Foodies with Co-Creator Thao Doan
Segment Five: Terri Henry, Founder, DINE LBC – Long Beach Restaurant Week
Segment Six: Crazy Fish Grill and Market, San Pedro
Segment Seven: John (J.T.) Thompson, Managing Director, The Westin Long Beach
Segment Eight: Beach City Food Tour’s (Long Beach) Founder, Layla Ali-Ahmad

Show 308, January 26, 2019: Show Preview with Co-Host Andy Harris

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

Geraldine Gilliland is a well-known and long-time restaurateur in Santa Monica. Her flagship establishment on Main Street is the long-running Lula Cocina Mexicana launched in 1991. She is also a veteran resident of Malibu and dedicated to animal rescue with Chiquita’s Friends. There is a new printing of Geraldine’s The Lula Cocina Cookbook – My favorite Recipes, from Mexico to Malibu. All of the proceeds from book sales generously benefit Chiquita’s Friends.

Why aren’t we using vegetables in desserts? They are as sweet as many fruits when caramelized or marinated, and offer incredible flavors and visual appeal, and of course wonderful nutrition! Vegetable Cakes – The most fun way to five a day! by Ysanne Spevack brings us a wonderful kale and coconut gateau, asparagus and sesame cake, carrot and plant-based cheesecakes made with fennel, pumpkin, and arugula. We’re in the bountiful produce garden with Ysanne.

Escondido’s Restaurant Week is happening January 27 to February 2, 2019. It’s a week of unrivaled deliciousness. No tickets needed… just show up, order the special at a participating restaurant, and make new memories! The Wooden Spoon Restaurant is participating. We’ll meet Chef/Owner Jesse Paul.

This marks the seventh year that the Garagiste Festival: Southern Exposure has showcased the wines of some of California’s best small production winemakers in one of California’s most charming small towns, which is celebrating its 107th anniversary this year. Solvang is in the heart of the renowned Santa Ynez Valley wine country, just north of picturesque Santa Barbara, California. Garagiste Festival Co-founder Doug Minnick uncorks the details for us.

Faye Levy is an internationally acclaimed cookbook author and food journalist. Most recently she collaborates with her husband, Yakir, who is also their resident photographer. In the book Foodwork: Jobs in the Food Industryand How to Get Them, with a foreword by the late Julia Child, Faye and Yakir Levy were profiled as the role models for cookbook authors. We’re talking about the delights of Middle Eastern cuisine with the very knowledgeable Faye and Yakir.

On the “SoCal Restaurant Show” we know Terri Henry as the resourceful Producer of the annual DINE LBC – Long Beach Restaurant Week launching on August 3rd. In her spare time she is a fearless world traveler and prefers to explore the less obvious destinations. She just returned from a 7-day stay in Cambodia. Terri will share with us highlights of her edible experiences there and her impressions of Cambodia and the people.

Co-Host Chef Andrew Gruel joins us with another informative segment of “Ask the Chef.” It’s of considerable value to have a real, working chef in our radio kitchen! Last week Chef Andrew was the keynote panelist at the Global Seafood Market Conference in Coronado. Conference highlights are on the discussion menu.

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

Play

Show 308, January 26, 2019: Terri Henry, Founder, DINE LBC – Long Beach Restaurant Week & Fearless International Traveler

Terri HenryOn the “SoCal Restaurant Show” we know Terri Henry as the resourceful Producer of the annual DINE LBC – Long Beach Restaurant Week. In her spare time she is a fearless world traveler and likes to explore the less obvious destinations. She just returned from a 7-day stay in Cambodia.

Terri will share with us highlights of her edible experiences there and her impressions of Cambodia and the people. Think grilled scorpions on a stick and crunchy deep-fried crickets…

Lots more to see than the sprawling Phnon Penh.

DINE LBC – Long Beach Restaurant Week is set for August 3rd to 11th, 2019!

 

Play

January 26: Geraldine Gilliland, Ysanne Spevack, The Wooden Spoon, Garagiste Festival, Faye and Yakir Levy, Terri Henry

Podcasts

Segment One: Show Preview with Co-Host Andy Harris
Segment Two: Chef Geraldine Gilliland, The Lula Cocina Cookbook & Lula Cocina Mexicana, Santa Monica
Segment Three: Author Ysanne Spevack, Vegetable Cakes – The most fun way to five a day!
Segment Four: Chef / Proprietor Jesse Paul, The Wooden Spoon, Escondido
Segment Five: Doug Minnick, Co-Founder, Garagiste Festival : Southern Exposure, Solvang
Segment Six: Food Journalists & Authors Faye and Yakir Levy
Segment Seven: Terri Henry, Founder, DINE LBC – Long Beach Restaurant Week & Fearless International Traveler
Segment Eight: Co-Host Chef Andrew Gruel, Slapfish Restaurant Group

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

Geraldine Gilliland is a well-known and long-time restaurateur in Santa Monica. Her flagship establishment on Main Street is the long-running Lula Cocina Mexicana launched in 1991. She is also a long-time resident of Malibu and dedicated to animal rescue with Chiquita’s Friends. There is a new printing of Geraldine’s The Lula Cocina Cookbook – My favorite Recipes, from Mexico to Malibu. All of the proceeds from book sales generously benefit Chiquita’s Friends.

Why aren’t we using vegetables in desserts? They are as sweet as many fruits when caramelized or marinated, and offer incredible flavors and visual appeal, and of course wonderful nutrition! Vegetable Cakes – The most fun way to five a day! by Ysanne Spevack brings us a wonderful kale and coconut gateau, asparagus and sesame cake, carrot and plant-based cheesecakes made with fennel, pumpkin, and arugula. We’re in the produce garden with Ysanne.

Escondido’s Restaurant Week is happening January 27 to February 2, 2019. It’s a week of unrivaled deliciousness. No tickets needed… just show up, order the special at a participating restaurant, and make new memories! The Wooden Spoon Restaurant is participating. We’ll meet Chef/Owner Jesse Paul.

This marks the seventh year that the Garagiste Festival: Southern Exposure has showcased the wines of some of California’s best small production winemakers in one of California’s most charming small towns, which is celebrating its 107th anniversary this year. Solvang is in the heart of the renowned Santa Ynez Valley wine country, just north of picturesque Santa Barbara, California. Garagiste Festival Co-founder Doug Minnick uncorks the details for us.

Faye Levy is an internationally acclaimed cookbook author and food journalist. Most recently she collaborates with her husband, Yakir, who is also their resident photographer. In the book Foodwork: Jobs in the Food Industry and How to Get Them, with a foreword by the late Julia Child, Faye and Yakir Levy were profiled as the role models for cookbook authors. We’re talking about the delights of Middle Eastern cuisine with the very knowledgeable Faye and Yakir.

On the “SoCal Restaurant Show” we know Terri Henry as the resourceful Producer of the annual DINE LBC – Long Beach Restaurant Week launching on August 3rd. In her spare time she is a fearless world traveler and prefers to explore the less obvious destinations. She just returned from a 7-day stay in Cambodia. Terri will share with us highlights of her edible experiences there and her impressions of Cambodia and the people.

Co-Host Chef Andrew Gruel joins us with another informative segment of “Ask the Chef.” It’s of considerable value to have a real, working chef in our radio kitchen! Last week Chef Andrew was the keynote panelist at the Global Seafood Market Conference in Coronado. Conference highlights are on the discussion menu.

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

Geraldine Gilliland at Melissa's ProduceGeraldine Gilliland is a well-known and long-time restaurateur in Santa Monica. Her popular establishment on Main Street is the long-running Lula Cocina Mexicana launched in 1991. It’s a living tribute to her (Mexico City-based) Mexican cooking teacher, Lula Bertran. Geraldine is also a long-time resident of Malibu and dedicated to animal rescue with Chiquita’s Friends.

There is a new printing of Geraldine’s The Lula Cocina Cookbook – My favorite Recipes, from Mexico to Malibu. All of the proceeds from book sales generously benefit Chiquita’s Friends.

“Learn not only her best recipes, but how to put your own spin on them to create your own signature dishes…all while helping a great cause.

“Chiquita’s Friends,” is a 501 © 3 I founded that is dedicated to helping abused, neglected and abandoned dogs in and around Southern California. We have rescued and successfully placed over 1,000 dogs in loving homes with the help of this network of allies in the fight against animal negligence and abuse.”

Ysanne SpevackWhy aren’t we using vegetables in desserts? They are as sweet as many fruits when caramelized or marinated, and offer incredible flavors and visual appeal, and of course wonderful nutrition! Vegetable Cakes – The most fun way to five a day! by Ysanne Spevack (her 12th book) brings us a wonderful kale and coconut gateau, asparagus and sesame cake, carrot and plant-based cheesecakes made with fennel, pumpkin, and arugula.

“From a decadent beet cheesecake to a vegan radish-pavlova, eating vegetables has never been easier! Squash, corn, carrots, spinach, kale, onions and even fiddlehead ferns take you into a new culinary universe, where the tastes are intriguing, the bakes beautiful, and the results are irresistibly tempting.”

“Ysanne Spevack’s thoughtful step-by-step instructions are easy to follow, with a gorgeous finished photo for every recipe. Vegetable Cakes is a must have for anyone looking to brighten their baking universe, by adding some healthy layers to their daily diet.”

“Ysanne Spevack brings 25+ years of experience to Vegetable Cakes. Her previous books, ‘The Ranch at Live Oak Cookbook,” published by Rizzoli and “Fresh & Wild—A Real Food Adventure” commissioned by Whole Foods and published by HarperCollins received critical acclaim. Born and raised in London, Ysanne moved to Los Angeles in 2004, and has been based in New York City. All three cities inform her unique perspective on food.”

We’re in the lush vegetable garden with Ysanne.

Jesse PaulEscondido’s Restaurant Week is happening January 27 to February 2, 2019. It’s a week of unrivaled deliciousness. No tickets needed… just show up, order the special at a participating restaurant, and make new memories! The Wooden Spoon Restaurant is participating.

“The Wooden Spoon Restaurant provides the freshest quality foods, sourced from local San Diego farms and artisans. We are organic when possible, GMO-free, sustainable and natural. Our food is made with love and respect. We are guided by passion and driven by perfection. Welcome to The Wooden Spoon!”

Their featured item for Dine Out Escondido! (at Lunch or Dinner) is a Beef Dip on a French Roll with au jus and Beer Mustard.

We’ll meet Chef/Owner Jesse Paul.

Doug MinnickThis marks the seventh year that the Garagiste Festival: Southern Exposure (February 8th to 10th.) has showcased the wines of some of California’s best small production winemakers in one of California’s most charming small towns, which is celebrating its 107th anniversary this year. Solvang is in the heart of the renowned Santa Ynez Valley wine country, just north of picturesque Santa Barbara, California.

“America’s best wine festival meets one of America’s best historic small towns for the seventh year in a row…what could make for a better wine country weekend?” said Garagiste Festival Co-founder Doug Minnick. “There is a special place in our hearts for Solvang, and for the amazing small production winemakers who pour at this venue. Solvang, and the beautiful Veteran’s Memorial Hall, lend such a charming and intimate setting for attendees to chat and taste with the winemakers and owners who will be pouring their hard-to-find wines. We love the diversity of the wines poured here, with multiple micro-climates, grape varieties and innovative blends represented.”

“Over 40 winemakers from Santa Barbara County and across California converge at Solvang’s Mission-style Veterans’ Memorial Hall to pour over 150 wines over three days of events which include the continuation of the festival’s ‘Original Garagiste’ seminars, moderated by Garagiste Festival Co-founder and KRUSH radio host, Stewart McLennan, and, this year, featuring Central Coast winemaking legend Ken Brown of Ken Brown Wines.”

Garagiste Festival Co-founder Doug Minnick uncorks the details for us.

For full Garagiste Festival: Southern Exposure 2019 schedule details, go here.

Faye and Yakir LevyFaye Levy is an internationally acclaimed cookbook author. Most recently she collaborates with her husband, Yakir, who is also their resident photographer. In the book Foodwork: Jobs in the Food Industry and How to Get Them, with a foreword by the late Julia Child, Faye and Yakir Levy were profiled as the role models for cookbook authors.

Faye Levy lived in the Middle East for seven years. Along the way she taught cooking at Montana Mercantile, Let’s Get Cookin’, and other cooking schools, and has demonstrated cooking on national and regional TV. In addition to Feast from the Mideast, Faye has written 22 other cookbooks, including the award-winning books Faye Levy’s International Vegetable Cookbook, Fresh from France–Vegetable Creations, Chocolate Sensations and Classic Cooking Techniques.

Over her long career Faye has written many important articles for Bon Appétit, Gourmet, and other magazines and major newspapers. Faye’s most recent articles, which she wrote with Yakir, were for the Los Angeles Times, the Jerusalem Post and the Orange County Register.

We’re talking about the delights of Middle Eastern cuisine with the very knowledgeable Faye and Yakir.

Terri HenryOn the “SoCal Restaurant Show” we know Terri Henry as the resourceful Producer of the annual DINE LBC – Long Beach Restaurant Week. In her spare time she is a fearless world traveler and likes to explore the less obvious destinations. She just returned from a 7-day stay in Cambodia.

Terri will share with us highlights of her edible experiences there and her impressions of Cambodia and the people. Lots more to see than the sprawling Phnon Penh.

Andrew Gruel at the AM830 KLAA StudiosCo-Host Chef Andrew Gruel joins us with another informative segment of “Ask the Chef.” It’s of considerable value to have a real, working chef in our radio kitchen! Last week Chef Andrew was the keynote panelist at the Global Seafood Market Conference in Coronado. Conference highlights are on the discussion menu.

Podcasts

Segment One: Show Preview with Co-Host Andy Harris
Segment Two: Chef Geraldine Gilliland, The Lula Cocina Cookbook & Lula Cocina Mexicana, Santa Monica
Segment Three: Author Ysanne Spevack, Vegetable Cakes – The most fun way to five a day!
Segment Four: Chef / Proprietor Jesse Paul, The Wooden Spoon, Escondido
Segment Five: Doug Minnick, Co-Founder, Garagiste Festival : Southern Exposure, Solvang
Segment Six: Food Journalists & Authors Faye and Yakir Levy
Segment Seven: Terri Henry, Founder, DINE LBC – Long Beach Restaurant Week & Fearless International Traveler
Segment Eight: Co-Host Chef Andrew Gruel, Slapfish Restaurant Group

Show 241, September 16, 2017: 4th Annual CANstruction Long Beach, Landmark Square Building Lobby

Canstruction Long BeachOne of the most visually stunning demonstrations of talent and creativity within the architectural and engineering communities will provide a much-needed source of food for Food Finders to help eliminate hunger in the Long Beach community. The fourth annual CANstruction® Long Beach competition benefiting Food Finders will be held in the Landmark Square Building lobby on September 21st starting at 8am. CANstruction® participants will design and build unique structures made entirely out of canned goods. This year’s theme is “Rock-CAN-Roll”, and participating teams may depict music in any way they want.

The completed structures will be on display to the public from September 21st through October 1st. Visitors are encouraged to bring canned goods to the Landmark Square Building lobby to be used as “votes” for their favorite structure by placing the cans in Food Finders supplied bins next to each structure resulting in a “People’s Choice” award. Additional awards including “Structural Ingenuity”, “Best Use of Labels”, “Most Cans”, “Best Meal” and “Juror’s Favorite”, will be chosen by a panel of local judges following the exhibition.

“Food Finders is excited to be the beneficiary of the fourth annual Long Beach CANstruction”, said Patti Larson, Executive Director of Food Finders. “Last year’s event generated a 28,000 pound donation of canned goods, and this unique event will continue to heighten awareness of food insecurity in our community and will play an important role in helping to feed those in need in our own backyard.”

“Our five talented teams have spent months designing their entries and are allowed only 12 hours to meticulously stack and color-coordinate their cans into ingenious feats of design”, added Terri Henry of terri henry marketing LLC, who organizes the event. “The ultimate donation of thousands of cans of food to feed the hungry in our community makes it all worthwhile to the teams.”

Chandra Johnston, representing 2nd time Long Beach CANstruction® participant Kamus + Keller Interiors / Architecture, provides the 411.

They had a spectacular winning entry last year with Wonder Woman.

Play

Show 235, August 5, 2017: Show Preview with Co-Host Andy Harris

Now a tempting preview of this Saturday’s abundant show. It’s not, with profuse apologies, for dieters. If we’re successful we will always leave you incredibly hungry and thirsty. In our case, upon careful reflection, that’s probably a pretty good thing…

The annual Golden Foodie Awards presented in a black-tie gala on September 24th in Newport Beach celebrate the very best in dining in Orange County in 15 categories. Voting by the dining public happens in 2, one-week waves starting on Saturday, August 5th. Founder Pam Waitt joins us with the details of this year’s voting.

The OC Fair continues in Costa Mesa (Wednesdays thru Sundays) until Sunday, August 13th in Costa Mesa. The Midway Gourmet, Chef Dominic Palmieri, encores with an update on Fair food happenings. How did Chef Dominic’s Fair menu rate at the Concessionaires’ Cup ? How are all the new Flamin’ Hot Cheetos creations doing…?

For some seven short weeks the incredible Hatch Chiles from New Mexico are available fresh. They are a Southwestern favorite. Unusually they can be purchased in a range of heats from mild to hot. Our resident produce guru, Robert Schuller of Melissa’s, steps away from the roaster to give us the piquant specifics.

DINE LBC Long Beach Restaurant Week is set for August 5th through August 13th, 2017. Some 60 diverse Long Beach restaurants spanning 12 neighborhoods will offer special multi-course menus at affordable prices. First we’ll chat with DINE LBC – Long Beach Restaurant founder, Terri Henry, for the overview for 2017.

New to the DINE LBC – Long Beach Restaurant Week is Chef Guy’s Crazy Creole Café – “Straight From The Heart and Soul of New Orleans.” We’ll meet proprietor Chef Guy DuPlantier, a.k.a. “The Crazy Cajun.” It’s a real taste of New Orleans right there on Long Beach Blvd.

As Beverly Hills Vietnamese fusion institution Crustacean undergoes a major five-month redesign this summer, Orange County diners will be treated to signature dishes prepared by Crustacean master chef Helene “Mama” An at AnQi, a sister restaurant at South Coast Plaza. Beginning August 1 and through September 30, diners at the upscale gourmet bistro AnQi will be able to savor a sampling of signature dishes from An’s famous Secret Kitchen that previously were not available at the Costa Mesa restaurant. Joining us to explain all the delicious specifics is House of AN’s Executive Chef, Tony Nguyen.

Once a year Zapien’s Salsa Grill in Pico Rivera hosts a series of Hatch Chile-themed events to celebrate the famous New Mexican spicy and savory pepper. Along with Chef Marco Zapien’s Hatch Chile Cooking Demonstration and Dinner on August 10th the restaurant hosts a daytime Hatch Chile Roast (and brunch) on September 9th were supplies of the roasted Hatch Chiles can be picked up by the case. The guest selects the level of spicy desired ranging from mild to hot.

All of this and heaping helpings of extra deliciousness on this week’s show!

Play

Show 235, August 5, 2017: DINE LBC Long Beach Restaurant Week, Terri Henry, Producer & Founder

Terri HenryDINE LBC Long Beach Restaurant Week is set for August 5th through August 13th, 2017. More than 60 diverse Long Beach restaurants spanning 12 neighborhoods will offer special multi-course menus at affordable prices

Participating restaurants and food companies will be offering multi-course, “value-oriented” meals and special deals set at one of six price points: $15, $25, $35, $45, $55 or $65.

Founder and organizer Terri Henry, who brought restaurant week to Long Beach in 2014, said that besides attracting local “foodies”, Dine LBC allows those who view dining out as a luxury to also enjoy an exceptional experience. The nine-day event that includes two full weekends gives locals the opportunity to visit multiple participating restaurants and also allows those in neighboring cities who find it difficult to travel to Long Beach during the week more options.

For the first time this year, Dine LBC will be highlighting non-restaurant, food-centric companies in Long Beach, such as Beach City Food Tours, Romeo Chocolates and the anticipated RICE & SHINE pop-up brunch that took place August 5 and 6.

“Beach City Food Tours is obviously not an individual restaurant”, said Layla Ali-Ahmad, who started the downtown Long Beach food and architectural tour last summer. “But we are still introducing our clients to the great restaurants and food scene of Long Beach, so we were thrilled to have the opportunity to participate in Dine LBC this year.”

Foodie Instagrammers can also enter the “Dine. Snap. Share. And Be Entered to Win.” Dine LBC Instagram Contest, inviting diners to post photos of their dining experience on Instagram with the hashtag #DineLBC. At the conclusion of restaurant week, one winner will be chosen at random and win $1000 in gift certificates from various Long Beach restaurants, plus a mixed case of Coquelicot Wines, the signature wine of The Sky Room. Some restrictions apply. For complete rules visit the Dine LBC website.

Participating restaurants, menus, food companies and offers can be found at the DineLBC website.

First we’ll chat with DINE LBC – Long Beach Restaurant founder, Terri Henry, for the overview for 2017.

Play

August 5: Golden Foodies, Midway Gourmet, Melissa’s Hatch Chiles, Dine LBC, Crazy Creole Café, House of AN, Zapien’s Salsa Grill

Podcasts

Segment One: Show Preview with Co-Host Andy Harris
Segment Two: Pam Waitt, Founder, Orange County’s Golden Foodie Awards
Segment Three: Dominic Palmieri, The Midway Gourmet, OC Fair
Segment Four: Robert Schueller, Melissa’s World Variety Produce, Hatch Chile Season is on!
Segment Five: DINE LBC Long Beach Restaurant Week, Terri Henry, Producer & Founder
Segment Six: Chef / Proprietor Guy DuPlantier, Crazy Creole Café, Long Beach
Segment Seven: House of An Executive Chef Tony Nguyen, Pop-up Crustacean Menu at AnQi, Costa Mesa
Segment Eight: Executive Chef Marco Zapien, Hatch Chile Festivities at Zapien’s Salsa Grill

Now a tempting preview of this Saturday’s abundant show. It’s not, with profuse apologies, for dieters. If we’re successful we will always leave you incredibly hungry and thirsty. In our case, upon careful reflection, that’s probably a pretty good thing…

The annual Golden Foodie Awards presented in a black-tie gala on September 24th in Newport Beach celebrate the very best in dining in Orange County in 15 categories. Voting by the dining public happens in 2, one-week waves starting on Saturday, August 5th. Founder Pam Waitt joins us with the details of this year’s voting.

The OC Fair continues in Costa Mesa (Wednesdays thru Sundays) until Sunday, August 13th in Costa Mesa. The Midway Gourmet, Chef Dominic Palmieri, encores with an update on Fair food happenings. How did Chef Dominic’s Fair menu rate at the Concessionaires’ Cup ? How are all the new Flamin’ Hot Cheetos creations doing…?

For some seven short weeks the incredible Hatch Chiles from New Mexico are available fresh. They are a Southwestern favorite. Unusually they can be purchased in a range of heats from mild to hot. Our resident produce guru, Robert Schuller of Melissa’s, steps away from the roaster to give us the piquant specifics.

DINE LBC Long Beach Restaurant Week is set for August 5th through August 13th, 2017. More than 60 diverse Long Beach restaurants spanning 12 neighborhoods will offer special multi-course menus at affordable prices. First we’ll chat with DINE LBC – Long Beach Restaurant founder, Terri Henry, for the overview for 2017.

New to the DINE LBC – Long Beach Restaurant Week is Chef Guy’s Crazy Creole Café – “Straight From The Heart and Soul of New Orleans.” We’ll meet proprietor Chef Guy DuPlantier, a.k.a. “The Crazy Cajun.” It’s a real taste of New Orleans right there on Long Beach Blvd.

As Beverly Hills Vietnamese fusion institution Crustacean undergoes a major five-month redesign this summer, Orange County diners will be treated to signature dishes prepared by Crustacean master chef Helene “Mama” An at AnQi, a sister restaurant at South Coast Plaza. Beginning August 1 and through September 30, diners at the upscale gourmet bistro AnQi will be able to savor a sampling of signature dishes from An’s famous Secret Kitchen that previously were not available at the Costa Mesa restaurant. Joining us to explain all the delicious specifics is House of AN’s Executive Chef, Tony Nguyen.

Once a year Zapien’s Salsa Grill in Pico Rivera hosts a series of Hatch Chile-themed events to celebrate the famous New Mexican spicy and savory pepper. Along with Chef Marco Zapien’s Hatch Chile Cooking Demonstration and Dinner on August 10th the restaurant hosts a daytime Hatch Chile Roast on September 9th were supplies of the roasted Hatch Chiles can be picked up by the case. The guest selects the level of spicy desired ranging from mild to hot.

All of this and heaping helpings of extra deliciousness on this week’s show!

Golden Foodie AwardsThe annual 6th Annual Golden Foodie Awards will be presented in a black-tie gala evening on September 24th in Newport Beach celebrating the very best in dining in Orange County in 15 categories. Voting by the dining public happens in 2, one-week waves starting on Saturday, August 5th.

The Golden Foodies are a People’s Choice Food Awards. The event was created to honor extraordinary culinary talent in Orange County. Food lovers vote during the first 2 weeks of August with the winners being announced at The Golden Foodie Awards Gala at the Newport Beach Marriott Hotel. The event exclusively recognizes chef-driven and independent restaurants.

Food Network’s Simon Majumdar is the Celebrity Host of the festive affair.

Founder Pam Waitt joins us with the details of this year’s voting.

Dominic Palmieri of Midway GourmetWe always look forward to sharing with you the new, creative and sometimes outrageous taste sensations at The Orange County Fair on now through August 13th. Selling big from The Midway Gourmet is Flamin’ Hot Cheetos on virtually everything edible including pizza and fresh corn. His unusual nito frozen dessert creations are also the talk of the Fair.

Last year, 50% of Fairgoers surveyed said their favorite part of the Fair is the food. We agree…Fried, sugary or savory – and sometimes all three at once – the delectable edibles are some of the big stars of the OC Fair.

Chef Dominic’s Fair edibles on the RCS Midway just swept the Concessionaires’ Cup 2017 Awards including the recognition for “Best of the Best” single fair food item. We’ll get a mouthwatering update from The Midway Gourmet as the OC Fair enters its concluding week.

Robert Schueller of Melissa's World Variety Produce in the AM830 KLAA StudioFor some seven short weeks the incredible Hatch Chiles from New Mexico are available fresh. Unusually they can be purchased in a range of heats from mild to hot.

It’s no secret why everyone is obsessed with Hatch Chiles. Named after the original growing area in Hatch, New Mexico, authentic Hatch Chiles are truly a Southwestern favorite. No other chile is prized more than this variety which grows in the Hatch Valley, just north of Las Cruces. The valley, which stretches along the Rio Grande’s southern-most bend before crossing into Texas and Mexico, is covered with row after row of these green leafy chile plants for most of the summer. Chefs say that the intense sunlight and cool nights in this valley result in a uniquely flavored chile that’s unrivaled by any other.

Hatch Chiles have a meaty flesh and mild-medium heat making them ideal for use in Chile Con Queso, Chile Rellenos, and Chile Verde. But it doesn’t just stop there. You can also try roasting and using them in salads, soups, stews, dips, and sandwiches. For even more great ideas on how to use this incredible chile, purchase a copy of Melissa’s Hatch Chile Cookbook with over 150 unique, home-kitchen tested and classic Hatch Chile recipes.

Hatch chiles are so popular savvy folks load up each summer and freeze enough roasted chiles to enjoy year-round.

Our resident produce guru, Robert Schuller of Melissa’s, steps away from the roaster to give us the piquant specifics.

Terri HenryDINE LBC Long Beach Restaurant Week is set for August 5th through August 13th, 2017. More than 60 diverse Long Beach restaurants spanning 12 neighborhoods will offer special multi-course menus at affordable prices

Participating restaurants and food companies will be offering multi-course, “value-oriented” meals and special deals set at one of six price points: $15, $25, $35, $45, $55 or $65.

Founder and organizer Terri Henry, who brought restaurant week to Long Beach in 2014, said that besides attracting local “foodies”, Dine LBC allows those who view dining out as a luxury to also enjoy an exceptional experience. The nine-day event that includes two full weekends gives locals the opportunity to visit multiple participating restaurants and also allows those in neighboring cities who find it difficult to travel to Long Beach during the week more options.

For the first time this year, Dine LBC will be highlighting non-restaurant, food-centric companies in Long Beach, such as Beach City Food ToursRomeo Chocolates and the anticipated RICE & SHINE pop-up brunch that takes place August 5 and 6.

“Beach City Food Tours is obviously not an individual restaurant”, said Layla Ali-Ahmad, who started the downtown Long Beach food and architectural tour last summer. “But we are still introducing our clients to the great restaurants and food scene of Long Beach, so we were thrilled to have the opportunity to participate in Dine LBC this year.”

Foodie Instagrammers can also enter the “Dine. Snap. Share. And Be Entered to Win.” Dine LBC Instagram Contest, inviting diners to post photos of their dining experience on Instagram with the hashtag #DineLBC. At the conclusion of restaurant week, one winner will be chosen at random and win $1000 in gift certificates from various Long Beach restaurants, plus a mixed case of Coquelicot Wines, the signature wine of The Sky Room. Some restrictions apply. For complete rules visit the Dine LBC website.

Participating restaurants, menus, food companies and offers can be found at the DineLBC website.

First we’ll chat with DINE LBC – Long Beach Restaurant founder, Terri Henry, for the overview for 2017.

Guy DuPlantierNew to the DINE LBC – Long Beach Restaurant Week is Chef Guy’s Crazy Creole Café – “Straight From The Heart and Soul of New Orleans.”

“We offer authentic Creole and Cajun food, with most of our products being shipped in weekly from New Orleans like our crawfish, Lake Pontchartrain blue crab, fresh alligator meat, farm-raised catfish, wild caught gulf shrimp. Also, the Blue Plate Mayonnaise we use on our Po’ Boys and ya’ll know it’s not a Po’ Boy unless you use bread from home. We use the famous Leidenheimers French bread. Come and try our Boudin & Boudin Balls made in house along with my wife Chef Aliza’s Asian Cajun Boudin Egg Rolls. We only use the best ingredients. Created by the fusion of African, Native American and the European ancestry, Louisiana cuisine is at the heart and soul of our unique culture.”

“You are guaranteed to enjoy the great flavors of New Orleans and we will show you what Southern hospitality is all about. In New Orleans we have a saying, Laissez les bons temps rouler, which means Let the good times roll. That is what Crazy Creole Cafe is all about, good food, good music and good times. We’ll do our best to put a big smile on your face and make you stomp your feet. So what are you waiting for? Come on and laissez les bons temps rouler with the Crazy Creole Cafe.”

We’ll meet proprietor Chef Guy DuPlantier, a.k.a. “The Crazy Cajun.” It’s a real taste of The Crescent City right there on Long Beach Blvd.

Tony NguyenAs Beverly Hills Vietnamese fusion institution Crustacean undergoes a major five-month redesign this summer, Orange County diners will be treated to signature dishes prepared by Crustacean master chef Helene “Mama” An at AnQi, a sister restaurant at South Coast Plaza. Beginning August 1 and through September 30, diners at the upscale gourmet bistro AnQi will be able to savor a sampling of signature dishes from An’s famous Secret Kitchen that previously were not available at the Costa Mesa restaurant.

The pop-up version of Crustacean’s highly acclaimed menu will be available at dinner only Monday through Friday in the Q Lounge at AnQi, which like its Beverly Hills counterpart has won acclaim for its signature style of Euro-Vietnamese cuisine and An’s creative use of Asian herbs and spices in her cooking.

Reservations are required and are limited to 60 guests a night and should be made by phone: 714.557.5679. AnQi is located at South Coast Plaza, 333 Bristol St. Costa Mesa

The pop-up Crustacean menu at AnQi will include 10 appetizers, four main courses and two desserts.

The tantalizing appetizer options include Turmeric Grilled Calamari ($15), with saffron, orange zest and peanut mustard sauce; Sweet and Spicy Chicken Meatballs ($15), made with basil, tofu, tempura flakes and Gochujang sauce; and the addictive XO Noodles ($18) with scallops, shrimp, chicken, bird’s eye chili, shallots and Hennessy cognac.

Among the choices for the main courses are Rack of Lamb ($46), made with chardonnay flambé, Steamed Seabass ($49); and An’s Famous Roasted Crab ($65), featuring An’s garlic sauce and secret spices and available in or out of the shell.

A mouthwatering dessert option is Grandma Diana’s Famous Banana Fritters ($12).

Joining us to explain all the delicious specifics is House of AN’s Executive Chef, Tony Nguyen.

Marco Zapien of Zapiens Salsa Grill and TaqueriaOnce a year Zapien’s Salsa Grill in Pico Rivera hosts a series of interactive Hatch Chile-themed events to celebrate the famous New Mexican spicy and savory pepper. Along with Chef Marco Zapien’s Hatch Chile Cooking Demonstration and Dinner on August 10th the restaurant hosts a daytime Hatch Chile Roast on September 9th were cases of the roasted Hatch Chiles can be picked up and enjoyed.

At The Roast the guest selects the level of spicy desired ranging from mild to hot. Alongside the roasting on Saturday September 9th Chef Marco will be featuring a special Hatch Chile Brunch menu at Zapien’s.

Chef Marco Zapien shares his Hatch Chile secrets with us.

Podcasts

Segment One: Show Preview with Co-Host Andy Harris
Segment Two: Pam Waitt, Founder, Orange County’s Golden Foodie Awards
Segment Three: Dominic Palmieri, The Midway Gourmet, OC Fair
Segment Four: Robert Schueller, Melissa’s World Variety Produce, Hatch Chile Season is on!
Segment Five: DINE LBC Long Beach Restaurant Week, Terri Henry, Producer & Founder
Segment Six: Chef / Proprietor Guy DuPlantier, Crazy Creole Café, Long Beach
Segment Seven: House of An Executive Chef Tony Nguyen, Pop-up Crustacean Menu at AnQi, Costa Mesa
Segment Eight: Executive Chef Marco Zapien, Hatch Chile Festivities at Zapien’s Salsa Grill