Podcasts
Segment One: Show Preview with Executive Producer & Co-Host Andy Harris
Segment Two: Executive Sous Chef Patrick Contreras, Agua Caliente Resort Casino Spa Rancho Mirage
Segment Three: Stuart Smith, Founder, Smith-Madrone Vineyards & Winery, Spring Mountain, Napa Valley
Segment Four: Liz Ostoich, Owner, Farm, La Plaza, Palm Springs Part One
Segment Five: Liz Ostoich, Owner, Farm, La Plaza, Palm Springs Part Two
Segment Six: Alex Adler, Co-Founder, Puesto Mexican Artisan Kitchen & Bar Part One
Segment Seven: Alex Adler, Co-Founder, Puesto Mexican Artisan Kitchen & Bar Part Two
Segment Eight: Co-Host Chef Andrew Gruel of the Slapfish Restaurant Group with “Ask the Chef”
We’re previewing the show with Executive Producer & Co-Host Andy Harris.
Last week we spoke with Executive Chef Kenneth Williams who oversees the diverse dining options at Agua Caliente Resort Casino Spa Rancho Mirage. We’re now picking up the appetizing conversation with Chef Ken’s Executive Sous Chef, Patrick Contreras. We’re concentrating on the casual, full-service Waters Café serving Breakfast, Lunch, Dinner and Happy Hour, and The District (fast casual service,) offering an array of tasty regional cuisines from Mexican (La Olla Mexican Cuisine) to a selection of Asian (Jade Asian Cuisine) and delicatessen foods (ACE Deli.)
“Brothers Stuart and Charles Smith are the vineyard managers and winemakers of Smith-Madrone Winery located on Spring Mountain in the Napa Valley. Smith-Madrone celebrated their 50th Anniversary on May 14th. They are known for outstanding Riesling, Chardonnay and Cabernet Sauvignon. The name for the winery came as a tribute to the Smith brothers who pursued their dream and to the Madrone trees which distinguish the property.” Founder Stuart Smith joins us with a glass of Smith-Madrone 2017 Riesling in hand.
FARM is a traditional Provencial-style restaurant in downtown Palm Springs in the historic Plaza, tucked away from traffic. The culinary team has taken care to create a menu comprised of traditional European dishes, brimming with locally sourced produce and artisanal meats. In true Provencial-style, the weekly changing prix fixe dinner menu (available Friday through Tuesday) is served at a relaxed pace so you may enjoy your evening at Farm. It’s three courses (with selections in each course) plus an Amuse Bouche and a refreshing Palate Cleanser presented before the Entree. Reservations are needed for Dinner. Breakfast and Lunch with an a la carte menu is walk-in. Proprietress Liz Ostoich is our guest.
“Puesto Mexican Artisan Kitchen & Bar launched its third Orange County location in late April at Huntington Beach’s Bella Terra Center. As the largest of the O.C. locations at 7,600 square feet, Puesto Bella Terra reflects the coastal community that it has joined by adopting elements of Huntington Beach culture in its design, with organic forms, raw materials, and earth tones of the Puesto color wheel.”
“Puesto is known for its tacos made from handmade, non-GMO, organic blue corn stone-ground tortillas, organic jidori chicken, sustainable meats, Baja and local line caught seafood, local produce and scratch salsas. Guests are encouraged to mix and match from an array of tacos.”
Co-Founder Alex Adler join us.
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 continually updating us on the real impact of the Covid-19 crisis in the hospitality field and what we, as diners, can do to support the very survival of restaurants during the initial, highly fluid stages of the hoped-for recovery which remains a genuine concern. Chef Andrew just returned from Texas on his annual Texas BBQ tasting road tour. What distinguishes BBQ in the Lone Star State? Chef Andrew points us in the right direction.
All of this and heaping helpings of extra deliciousness (with proper Social Distancing) on this week’s not-to-miss show!
Last week we spoke with Executive Chef Kenneth Williams who oversees the diverse dining options at Agua Caliente Resort Casino Spa Rancho Mirage. We’re picking up the conversation with Chef Ken’s Executive Sous Chef, Patrick Contreras. Now we’re concentrating on the casual, full-service Waters Café serving Breakfast, Lunch, Dinner and Happy Hour, and The District (fast casual service,) offering an array of regional cuisines from Mexican (La Olla Mexican Cuisine) to a selection of Asian (Jade Asian Cuisine) and delicatessen foods (ACE Deli.)
“Brothers Stuart and Charles Smith are the vineyard managers and winemakers of Smith-Madrone Winery located on Spring Mountain in the Napa Valley. Smith-Madrone celebrated their 50th Anniversary on May 14th. The name for the winery came as a tribute to the Smith brothers who pursued their dream and to the Madrone trees which distinguish the property.”
“In May 1971, with a partnership of family and friends, Stuart Smith bought the ‘terroir’ which today is Smith-Madrone Vineyards & Winery. He was 22 years old and had just received his B.A. in Economics from UC Berkeley and was taking classes towards his Master’s in Viticulture at UC Davis. In trying to find land to plant vineyard in the Napa Valley, through a family friend he explored a forest on the remotest and highest part of Spring Mountain and discovered that the land had been a vineyard in the 1880s and in fact had been part of the wagon trail route between Napa and Santa Rosa.”
“Smith-Madrone’s current releases are the 2017 Chardonnay, 2016 Cabernet Sauvignon, 2017 Riesling, 2016 Cook’s Flat Reserve and in very limited availability, magnums of Cabernet Sauvignon and Cook’s Flat Reserve.”
Founder Stuart Smith is our guest to gently pull the cork on Smith-Madrone for us.
“FARM (reconceived in 2016 under new ownership) is a traditional Provencial-style restaurant in downtown Palm Springs in the historic Plaza, tucked away from traffic. The culinary team has taken care to create a menu comprised of traditional European dishes, brimming with locally sourced produce and artisanal meats. In true Provencial-style, the weekly changing prix fixe dinner menu (available Friday through Tuesday) is served at a relaxed pace so you may enjoy your evening at Farm.” It’s three courses (with selections in each course) plus an Amuse Bouche and a refreshing Palate Cleanser presented before the Entree. Reservations are needed for Dinner.
Breakfast and Lunch with an a la care menu are offered daily on a walk-in basis. Think an extensive selection of Sweet & Savory Crepes, Omelettes, Brioche French Toast, Greenery and Sandwiches.
“The experience at Farm is like being transported to the South of France. When you come and dine with us, you can expect an extraordinary sensory experience; from our garden-like patio seating, our beautiful bouquet of floral landscaping, to our incredible authentic menu comprised of the freshest ingredients, you will be wowed at every turn.”
“Enjoy a meal on our patio and take in the ambiance of being out of the city. We prepare all our items as you order. No freezers, no microwave, and our kitchen staff works hard to prepare each dish with the utmost care!”
Owner Liz Ostoich joins us.
“Puesto Mexican Artisan Kitchen & Bar launched its third Orange County location in late April at Huntington Beach’s Bella Terra Center. As the largest of the O.C. locations at 7,600 square feet, Puesto Bella Terra reflects the coastal community that it has joined by adopting elements of Huntington Beach culture in its design, with organic forms, raw materials, and earth tones of the Puesto color wheel.”
“Despite being a very challenging year for restaurants, in general, we’ve been overwhelmed by the support that the Orange County community has shown Puesto – so much so, that is has only gotten us more energized and excited to bring the community this beautiful location in the Bella Terra Center,” says Eric Adler, Tacoteur and Co-Founder of Puesto. “This will be our largest location, with extensive indoor and open-air seating and many unique features that provide a one of a kind experience for guests to enjoy.”
“Puesto is known for its tacos made from handmade, non-GMO, organic blue corn stone-ground tortillas, organic jidori chicken, sustainable meats, Baja and local line caught seafood, local produce and scratch salsas. Guests are encouraged to mix and match from an array of tacos, including Filet Mignon (crispy melted cheese, avocado, spicy pistachio serrano salsa), Chicken al Pastor (crispy melted cheese, braised Jidori chicken, hibiscus & chipotle tinga, avocado, piña habanero pico), vegetarian options such as Verduras (crispy melted cheese, rajas, tatume squash, papas, corn& tomato, nopales, avocado, jalapeño, zucchini blossom) and Mushroom (crispy melted cheese, garlic braised seasonal mushrooms, pickled onions, stone fruit serrano salsa, hearts on fire). In addition to tacos, fresh ceviches and enchiladas highlight the menu.”
“Puesto is family-owned and operated by brothers Eric, Alan and Alex Adler, their cousins Isidoro and Moy Lombrozo alongside Executive Chef Luisteen Gonzalez, a Mexico City native who accredits his passion for food to his grandmother and his fisherman father. The owners, first generation Mexican Americans, have been immersed in authentic, Mexican cooking since birth. While traveling around the United States, they became captivated by the local cuisine in each city, and how it reflected its people and culture. The family was inspired to bring their Mexican roots to the SoCal area, thus Puesto is a combination of authentic Mexican flavors and Southern California’s fresh, local ingredients.”
Tacos (blue corn tortilla shells) in hand we’re joined by Puesto’s Alex Adler.
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 continually updating us on the real impact of the Covid-19 crisis in the hospitality field and what we, as diners, can do to support the very survival of restaurants during the initial, highly fluid stages of the hoped-for recovery.
Chef Andrew just returned from Texas on his annual Texas BBQ tasting road tour. What distinguishes BBQ in the Lone Star State? Chef Andrew points us in the right direction. We’re picking this up from last week when we, unfortunately, lost Chef Andrew on his cell phone.
Keep in mind the juicy and delicious Community Burger (more than a mouthful) is available at all Southern California locations of Slapfish. The worthy burger is free with any donation to “86 Restaurant Struggle.” 100 per cent of that money goes to benefit struggling restaurant workers.
Podcasts
Segment One: Show Preview with Executive Producer & Co-Host Andy Harris
Segment Two: Executive Sous Chef Patrick Contreras, Agua Caliente Resort Casino Spa Rancho Mirage
Segment Three: Stuart Smith, Founder, Smith-Madrone Vineyards & Winery, Spring Mountain, Napa Valley
Segment Four: Liz Ostoich, Owner, Farm, La Plaza, Palm Springs Part One
Segment Five: Liz Ostoich, Owner, Farm, La Plaza, Palm Springs Part Two
Segment Six: Alex Adler, Co-Founder, Puesto Mexican Artisan Kitchen & Bar Part One
Segment Seven: Alex Adler, Co-Founder, Puesto Mexican Artisan Kitchen & Bar Part Two
Segment Eight: Co-Host Chef Andrew Gruel of the Slapfish Restaurant Group with “Ask the Chef”
