Show 563, February 3, 2024: Show Preview with Executive Producer & Co-Host Andy Harris

“Celebrity chef and best-selling author Carla Hall takes viewers on a global adventure to explore the unexpected roots of popular dishes within today’s American food culture on the new original Max series Chasing Flavor now available for streaming on MAX. Follow along as Carla’s curiosity about America’s most delicious dishes from chicken pot pie to ice cream leads her to Ghana, Italy, Turkey, and more. Along the way, Carla traces the history and lineage of dishes, discovering the interconnected, international origins and cultures that paved the way for today’s American cuisine – because if you don’t know the history, then you don’t know the dish. Join Carla as she chases flavor across the globe to find out how it all comes together on the American plate.” Chef Carla Hall is our energetic guide as we embark on the global journey of Chasing Flavor.

Michael Crupain M.D. is a board-certified preventive medicine physician, Emmy® Award-winning producer, cookbook author, and self-described “wellness crusader,” who recently released his third book, The Power Five – A Cookbook. He’s also a certified foodie. Unlike other health books that are all about what not to eat, this book is a celebration of eating more.  Within its pages, Dr. Crupain spotlights five food categories—fruits and vegetables, whole grains, beans, nuts and seeds, fish—that not only support health and longevity, but are also incredibly delicious, especially when home cooks are armed with his insights.  Healthy cooking and eating shouldn’t mean boring.  With 85 vibrant, nourishing recipes, The Power Five brings smart, creative, and practical ideas to the table.” Dr. Crupain trades his stethoscope for a wire whisk and joins us.

Bar Chelou is Pasadena’s first true neo-bistro, a casual, convivial space that is both a distillation of Chef Doug Rankin‘s broad gastronomic interests and a deeply personal expression of his individualistic style. ‘Chelou’ (French slang for ‘strange’ or ‘unexpected’) is both the name and unifying theme of the restaurant, which draws from a range of culinary traditions and service styles to create something personal, novel and fun. The restaurant is located within the historic Pasadena Playhouse complex.” Standout dishes include “Carrots,” a salad with coconut dressing, lime leaf, peanuts and shoestring potatoes, and Rainbow Trout with corn rice and garlic chive pil-pil. Chef Doug Rankin takes a break from his busy kitchen to join us.

The Los Angeles International Wine Competition {LAIWC) at Fairplex in Pomona is celebrating 89 years, the oldest wine competition in the USA, tracing its heritage back to the end of the Prohibition era in 1935. As the original L.A.-based competition, the Los Angeles International Wine Competition was established to celebrate the resurgence of winemaking and has continued to uphold its legacy as one of the United States’ foremost wine competitions. With a rich history and a global reach, this competition has attracted entries from wine regions across the world.” Chairwoman Spreti Valente, a certified sommelier, joins us to uncork all that is the Los Angeles International Wine Competition.

Our own Chef Andrew Gruel, the menu-maker behind the full-service Calico Fish House (in the Sunset Beach area of Huntington Beach) and also the founder and pizzaiola of the fast-casual Big Parm (New Jersey-style pizza) located in the Mess Hall in Tustin provides another timely and informative “Ask the Chef” segment where he responds to listeners’ thoughtful inquiries. “The Big Game” with the 49ers and the Chiefs is coming up on February 11th. Chef Andrew will share his salivating ideas for the tastiest in “Big Game Edibles.” Think enhanced chicken wings purest guacamole.

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

Show 563, February 3, 2024: Michael Crupain, M.D. with The Power Five – A Cookbook Part One

Author Michael Crupain MD

Michael Crupain M.D. is a board-certified preventive medicine physician, Emmy® Award-winning producer, cookbook author, and self-described “wellness crusader,” who recently released his third book, The Power Five – A Cookbook. Unlike other health books that are all about what not to eat, this book is a celebration of eating more. Within its pages, Dr. Crupain spotlights five food categories—fruits and vegetables, whole grains, beans, nuts and seeds, fish—that not only support health and longevity, but are also incredibly delicious, especially when home cooks are armed with his insights. Healthy cooking and eating shouldn’t mean boring. With 85 vibrant, nourishing recipes, The Power Five brings smart, creative, and practical ideas to the table.”

“Recipe spotlights include Eggplant Parmigiana a doctor can actually approve of, Miso “Creamed” Corn, Lasagna Bread, Roasted Harissa Carrots with Carrot-Top Pesto and Avocado, Shrimp Fried Oats, along with desserts like spiced brownies and fruit filled cakes.”

“Eating the Power Five foods doesn’t have to mean sacrificing flavor or your favorite meals – you can still have pastas, breads and sweets. After years of research and hours in the kitchen, Dr. Crupain has crafted a collection of more than 85 mouthwatering recipes that put flavor on the front burner while helping to ward off illness and increase longevity.”

Dr. Crupain graciously shares with us two recipes from The Power Five that he prepared live for the Melissa’s food media group last month in the Melissa’s demonstration kitchen. They are a Mushroom Toast as well as a Artichoke and Crab Pasta.

Dr. Crupain trades his stethoscope for a wire whisk and joins us.

Show 563, February 3, 2024: Michael Crupain, M.D. with The Power Five – A Cookbook Part Two

Author Michael Crupain MD

Michael Crupain M.D. is a board-certified preventive medicine physician, Emmy® Award-winning producer, cookbook author, and self-described “wellness crusader,” who recently released his third book, The Power Five – A Cookbook. Unlike other health books that are all about what not to eat, this book is a celebration of eating more. Within its pages, Dr. Crupain spotlights five food categories—fruits and vegetables, whole grains, beans, nuts and seeds, fish—that not only support health and longevity, but are also incredibly delicious, especially when home cooks are armed with his insights. Healthy cooking and eating shouldn’t mean boring. With 85 vibrant, nourishing recipes, The Power Five brings smart, creative, and practical ideas to the table.”

“Michael Crupain, MD, MPH, is a board-certified preventive medicine physician, Emmy® Award-winning producer, co-author of What to Eat When and the What to Eat When Cookbook, and self-described “wellness crusader,” who just released his third book, The Power Five. He’s spent years studying culinary practices in his travels around the world and in kitchens of both grandmas and great chefs, bringing this wisdom to his medical career that spans EVP at the digital health company Sharecare, director of food safety testing at Consumer Reports, chief medical officer at The Dr. Oz Show, and faculty member at the Johns Hopkins Bloomberg School of Public Health.”

Dr. Crupain graciously shares with us two recipes from The Power Five that he prepared live for the Melissa’s food media group last month in the Melissa’s demonstration kitchen. They are a Mushroom Toast as well as a Artichoke and Crab Pasta.

Michael Crupain, M.D. continues the conversation with The Power Five – A Cookbook.

Artichoke and Crab Pasta

Artichoke and Crab Pasta by Michael Crupain MD

Recipe excerpt from:
The Power Five: Essential Foods for Optimum Health

by Michael Crupain, MD, MPH

This is inspired by the classic dip, usually weighed down with lots of cream cheese, on menus at many bars and restaurants. This version features the artichoke and crab in their purest and healthiest forms. I prefer to use king crab, which has a decent amount of omega-3s, but you can use blue crab, too. The artichoke base of this recipe is the crema di carciofi that is also in the recipe for carciofi e pepe pasta in The What to Eat When Cookbook.

Prep Time: 30 minutes
Cook Time: 20 minutes
Serves: 4

Ingredients

  • 1 pound king crab legs
  • 1 (15-ounce) can quartered
  • artichokes, drained
  • 6 tablespoons extra-virgin olive oil, plus more to finish
  • Salt
  • 400 grams whole wheat
  • linguine, spaghetti, or home-made Sourdough Busiate
  • Pepper
  • 1 tablespoon chopped fresh
  • parsley

Directions

  1. Cut the crab shells using a pair of kitchen shears, and remove the crab meat. Chop the crab meat into chunks and reserve.
  2. Process the artichokes and oil in a Vitamix or other high-speed blender on low speed, gradually increasing the speed and pureeing until the mixture is very thick (it may not puree if you increase the speed too quickly). Scrape the sides of the blender, then shake the jar, and continue to puree on high speed, adding 2 to 3 tablespoons water, 1 tablespoon at a time, until a very smooth puree is reached. Be patient; this may take 3 to 4 minutes. Season with salt to taste.
  3. Place the artichoke puree in a sauté pan with the crab meat, and warm gently over low heat while you make the pasta.
  4. Bring a large pot of water to a boil. Add enough salt to make the water salty like the sea. Cook the pasta according to the package directions until al dente. Drain the pasta, reserving some of the cooking water; transfer pasta to the artichoke mixture, and stir to combine. Add a little pasta water if it’s too thick. Season with pepper to taste, garnish with the parsley, and drizzle with olive oil.

NOTE: If using dried pasta, you can use the whole box if you want, but Dr. Crupain recommends 100 grams per person.

Mushroom Toast

Mushroom Tahini Toast by Michael Crupain MD

Recipe excerpt from:
The Power Five: Essential Foods for Optimum Health

by Michael Crupain, MD, MPH

When bread becomes toast, it undergoes a Maillard chemical reaction, which is a food-geek way to say it becomes even tastier. It also adds a crustiness, for an ever-better bed for toppings like the mushroom-tahini mixture in this recipe. This is a crowd-pleasing appetizer, but sometimes I have it for breakfast or lunch. If you’re feeling fancy, garnish with a sprig of thyme at the end for a picture-perfect finish.

Prep time: 25 minutes
Cook time: 15 minutes
Serves: 4 to 6

Ingredients

  • 1 pound assorted mushrooms (such as oyster, maitake, shiitake)
  • ½ teaspoon urfa chile flakes (dried Turkish chile peppers)
  • 3 tablespoons olive oil, plus more for finishing
  • Salt
  • 3 cloves garlic, minced
  • 1 shallot, finely chopped
  • 1 teaspoon fresh thyme leaves, chopped
  • 1 cup dry white wine
  • 3 tablespoons tahini
  • 4 slices whole wheat or sourdough bread, toasted and rubbed with a raw garlic clove

Directions

Coarsely chop the mushrooms, and add to a bowl with the chile flakes and oil. Toss to coat the mushrooms.

Cook the mushrooms in a large, heavy-bottomed skillet over medium-high heat for 8 to 10 minutes or until browned. Season with salt, add the garlic, shallot, and thyme, and sauté for 4 minutes or until the shallot is soft. Stir in the wine, and cook until just evaporated. Turn off the heat, and stir in the tahini. If the mixture is too dry, add 1 to 2 tablespoons water for desired consistency. Spoon the mushrooms over the toast, sprinkle with salt to taste, and serve.

February 3: Carla Hall, Michael Crupain M.D., Bar Chelou, Los Angeles International Wine Competition

Podcasts

Segment One: Show Preview with Executive Producer & Co-Host Andy Harris
Segment Two: Chef Carla Hall with Max’s “Chasing Flavor” Part One
Segment Three: Chef Carla Hall with Max’s “Chasing Flavor” Part Two
Segment Four: Michael Crupain, M.D. with The Power Five – A Cookbook Part One
Segment Five: Michael Crupain, M.D. with The Power Five – A Cookbook Part Two
Segment Six: Executive Chef Doug Rankin, Bar Chelou, Pasadena
Segment Seven: The L.A. International Wine Competition with Chairperson Spreti Valente, MS
Segment Eight: Chef Andrew Gruel, Co-Host and Proprietor of Calico Fish House, with “Ask the Chef”

Andy Harris, Executive Producer and Co-host previews the show.

“Celebrity chef and best-selling author Carla Hall takes viewers on a global adventure to explore the unexpected roots of popular dishes within today’s American food culture on the new original Max series Chasing Flavor now available for streaming on MAX. Follow along as Carla’s curiosity about America’s most delicious dishes from chicken pot pie to ice cream leads her to Ghana, Italy, Turkey, and more. Along the way, Carla traces the history and lineage of dishes, discovering the interconnected, international origins and cultures that paved the way for today’s American cuisine – because if you don’t know the history, then you don’t know the dish. Join Carla as she chases flavor across the globe to find out how it all comes together on the American plate.” Chef Carla Hall is our energetic guide as we embark on the global journey of Chasing Flavor.

“Michael Crupain M.D. is a board-certified preventive medicine physician, Emmy® Award-winning producer, cookbook author, and self-described “wellness crusader,” who recently released his third book, The Power Five – A Cookbook. Unlike other health books that are all about what not to eat, this book is a celebration of eating more. Within its pages, Dr. Crupain spotlights five food categories—fruits and vegetables, whole grains, beans, nuts and seeds, fish—that not only support health and longevity, but are also incredibly delicious, especially when home cooks are armed with his insights. Healthy cooking and eating shouldn’t mean boring. With 85 vibrant, nourishing recipes, The Power Five brings smart, creative, and practical ideas to the table.” Dr. Crupain trades his stethoscope for a wire whisk and joins us.

“Bar Chelou is Pasadena’s first true neo-bistro, a casual, convivial space that is both a distillation of Chef Doug Rankin’s broad gastronomic interests and a deeply personal expression of his individualistic style. ‘Chelou’ (French slang for ‘strange’ or ‘unexpected’) is both the name and unifying theme of the restaurant, which draws from a range of culinary traditions and service styles to create something personal, novel and fun. The restaurant is located within the historic Pasadena Playhouse complex.” Standout dishes include “Carrots,” a salad with coconut dressing, lime leaf, peanuts and shoestring potatoes, and Rainbow Trout with corn rice and garlic chive pil-pil. Chef Doug Rankin takes a break from his busy kitchen to join us.

“The Los Angeles International Wine Competition {LAIWC) at Fairplex in Pomona is celebrating 89 years, the oldest wine competition in the USA, tracing its heritage back to the end of the Prohibition era in 1935. As the original L.A.-based competition, the Los Angeles International Wine Competition was established to celebrate the resurgence of winemaking and has continued to uphold its legacy as one of the United States’ foremost wine competitions. With a rich history and a global reach, this competition has attracted entries from wine regions across the world.” Chairwoman Spreti Valente, a certified sommelier, joins us to uncork all that is the Los Angeles International Wine Competition.

Our own Chef Andrew Gruel, the menu-maker behind the full-service Calico Fish House (in the Sunset Beach area of Huntington Beach) and also the founder and pizzaiola of the fast-casual Big Parm(New Jersey-style pizza) located in the Mess Hall in Tustin provides another timely and informative “Ask the Chef” segment where he responds to listeners’ thoughtful inquiries. “The Big Game” with the 49ers and The Chiefs is coming up on February 11th. Chef Andrew will share his salivating ideas for the tastiest in “Big Game Edibles.”

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

Celebrity Chef Carla Hall

“Celebrity chef and best-selling author Carla Hall takes viewers on a global adventure to explore the unexpected roots of popular dishes within today’s American food culture on the new original Max series Chasing Flavor now available for streaming on MAX. Follow along as Carla’s curiosity about America’s most delicious dishes from chicken pot pie to ice cream leads her to Ghana, Italy, Turkey, and more. Along the way, Carla traces the history and lineage of dishes, discovering the interconnected, international origins and cultures that paved the way for today’s American cuisine – because if you don’t know the history, then you don’t know the dish. Join Carla as she chases flavor across the globe to find out how it all comes together on the American plate.”

“Chasing Flavor brings together so many of the things I am passionate about. It’s about food, and family, and sharing stories and history and travel. And more importantly, giving credit to the cultures that had a hand in a particular dish,” said Hall. “I’m really proud of this show. Everyone involved in making it, myself included, put their heart and souls into it. It was a wonderful adventure, and I can’t wait for others to share it.”

“Throughout the six half-hour episodes, Carla dives into American classics from shrimp and grits to hot chicken, to barbeque, and more. On one episode, Carla is on an unexpected dairy adventure that takes her from the United States, to Italy, and to Turkey to discover the origins of ice cream. Stopping at the top ice cream spots in New York and Philadelphia, Carla learns the unique churning methods used to give the classic dessert its smooth, creamy texture. Then, in Italy Carla gets a lesson on the difference between ice cream and gelato, and in Turkey, Carla is like a kid again playing with her food as she uncovers a unique ingredient that gives ice cream its silkiness.”

“Carla’s travels do not end there as she goes on a taco trip to Mexico and discovers how a vertical flame helped cultures collide to create tacos al pastor. She also explores how Jamaica helped to shape the flaky crust of chicken pot pie, and in Ghana, she gets a spicy taste of the roots of hot chicken with chef Eric Adjepong. With every bite in every country, Carla’s journey highlights the influences that have shaped American cuisine.”

Chef Carla Hall is our energetic guide as we embark on the global journey of Chasing Flavor.

Author Michael Crupain MD

Michael Crupain M.D. is a board-certified preventive medicine physician, Emmy® Award-winning producer, cookbook author, and self-described “wellness crusader,” who recently released his third book, The Power Five – A Cookbook. Unlike other health books that are all about what not to eat, this book is a celebration of eating more. Within its pages, Dr. Crupain spotlights five food categories—fruits and vegetables, whole grains, beans, nuts and seeds, fish—that not only support health and longevity, but are also incredibly delicious, especially when home cooks are armed with his insights. Healthy cooking and eating shouldn’t mean boring. With 85 vibrant, nourishing recipes, The Power Five brings smart, creative, and practical ideas to the table.”

“Recipe spotlights include Eggplant Parmigiana a doctor can actually approve of, Miso “Creamed” Corn, Lasagna Bread, Roasted Harissa Carrots with Carrot-Top Pesto and Avocado, Shrimp Fried Oats, along with desserts like spiced brownies and fruit filled cakes.”

“Eating the Power Five foods doesn’t have to mean sacrificing flavor or your favorite meals – you can still have pastas, breads and sweets. After years of research and hours in the kitchen, Dr. Crupain has crafted a collection of more than 85 mouthwatering recipes that put flavor on the front burner while helping to ward off illness and increase longevity.”

“Michael Crupain, MD, MPH, is a board-certified preventive medicine physician, Emmy® Award-winning producer, co-author of What to Eat When and the What to Eat When Cookbook, and self-described “wellness crusader,” who just released his third book, The Power Five. He’s spent years studying culinary practices in his travels around the world and in kitchens of both grandmas and great chefs, bringing this wisdom to his medical career that spans EVP at the digital health company Sharecare, director of food safety testing at Consumer Reports, chief medical officer at The Dr. Oz Show, and faculty member at the Johns Hopkins Bloomberg School of Public Health.”

Dr. Crupain trades his stethoscope for a wire whisk and joins us.

Doug Rankin of Bar Chelou

Bar Chelou is Pasadena’s first true neo-bistro, a casual, convivial space that is both a distillation of Chef Doug Rankin’s broad gastronomic interests and a deeply personal expression of his individualistic style. ‘Chelou’ (French slang for ‘strange’ or ‘unexpected’) is both the name and unifying theme of the restaurant, which draws from a range of culinary traditions and service styles to create something personal, novel and fun. The restaurant is located within the historic Pasadena Playhouse complex.”

Standout dishes include “Carrots,” a salad with coconut dressing, lime leaf, peanuts and shoestring potatoes, and Rainbow Trout with corn rice and garlic chive pil-pil.

Chef Doug Rankin takes a break from his busy kitchen to join us.

Certified Sommelier Spreti Valente

“The Los Angeles International Wine Competition {LAIWC) at Fairplex in Pomona is celebrating 89 years, the oldest wine competition in the USA, tracing its heritage back to the end of the Prohibition era in 1935.”

“As the original L.A.-based competition, the Los Angeles International Wine Competition was established to celebrate the resurgence of winemaking and has continued to uphold its legacy as one of the United States’ foremost wine competitions. With a rich history and a global reach, this competition has attracted entries from wine regions across the world.”

“Under the expert leadership of Chairwoman Spreti Valente, CS, the competition is set for a momentous 2024 edition. Valente, a passionate advocate for exceptional wines, has embarked on a mission to survey diverse wine regions, having already journeyed through much of California, New Mexico, Missouri, Indiana, Pennsylvania, and the Finger Lakes Region of New York in search of outstanding wines to enter into the competition.”

The final entry deadline is Feb. 23, 2024, with judging scheduled to take place in Los Angeles on March 20 and 21, 2024.

“Medal-winning wines from LAIWC are featured in the LA County Fair’s wine education program and are poured at a special consumer event in the summer, Cheers. Cheers offers wine aficionados and casual wine drinkers an opportunity to explore the best of the best from the competition, providing them with guidance as they select wines to drink at home and at play.”

Chairwoman Spreti Valente joins us to uncork all that is the Los Angeles International Wine Competition.

Chef Andrew Gruel savoring a New Jersey style Pizza

Our own Chef Andrew Gruel, the menu-maker behind the full-service Calico Fish House (in the Sunset Beach area of Huntington Beach) and also the founder and pizzaiola of the fast-casual Big Parm (New Jersey-style pizza) located in the Mess Hall in Tustin provides another timely and informative Ask the Chef segment where he responds to listeners’ thoughtful inquiries.

“The Big Game” with the 49ers and the Chiefs is coming up on Sunday, February 11th. Chef Andrew will share his salivating ideas for the tastiest in worthy “Big Game Edibles.”

Podcasts

Segment One: Show Preview with Executive Producer & Co-Host Andy Harris
Segment Two: Chef Carla Hall with Max’s “Chasing Flavor” Part One
Segment Three: Chef Carla Hall with Max’s “Chasing Flavor” Part Two
Segment Four: Michael Crupain, M.D. with The Power Five – A Cookbook Part One
Segment Five: Michael Crupain, M.D. with The Power Five – A Cookbook Part Two
Segment Six: Executive Chef Doug Rankin, Bar Chelou, Pasadena
Segment Seven: The L.A. International Wine Competition with Chairperson Spreti Valente, MS
Segment Eight: Chef Andrew Gruel, Co-Host and Proprietor of Calico Fish House, with “Ask the Chef”