Show 490, September 10, 2022: Show Preview with Executive Producer & Co-Host Andy Harris

Chef Amy Riolo’s latest, Italian Recipes For Dummies, is your roadmap to cooking like an Italian at your own home. For those of us not lucky enough to have our very own Italian grandmother or have attended culinary school in Italy, Italian Recipes For Dummies is stepping in to fill the gap. Award-winning chef and author Amy Riolo delivers a step-by-step guide to creating authentic Italian dishes, starting from the basics and progressing to more advanced techniques and recipes. You’ll discover how to shop for, plan, and cook authentic Italian meals properly. You’ll also find guidance on how to incorporate the cultural, nutritional, and historical influences that shape classic Italian cuisine. This book includes more than 150 authentic Italian recipes with step-by-step instructions.”

Amy Riolo is our guest with Italian extra virgin olive oil in hand.

The 6th Annual Tastemakers of Orange County celebrating the 25th Anniversary of the benefiting OCAPICA is set for Wednesday, Sept. 14th at 6 p.m. at the Argyros Plaza at Segerstrom Center for the Arts in Costa Mesa. “Tastemakers of Orange County is a culinary event celebrating Asian and Pacific Islander inspired cuisine created by distinguished chefs throughout Orange County. Proceeds from the event go to support OCAPICA’s numerous programs and services in mental health and health, youth development, housing assistance, policy education and anti-asian racism.” OCAPICA’s Sora Tanjasiri (Board Member) and participating chef Tarit Tanjasiri of Crema Artisan join us with all the mouthwatering details.

Solvang Danish Days is back this year, for its 85th celebration!

The event runs Friday through Sunday, September 16 to 18, in the Danish-rooted town of Solvang just 45 minutes north of Santa Barbara.

The three-day event weekend includes family-friendly entertainment and activities including fan-favorite food events all about Æbleskiver [ay·bluh·skee·vr], those famous Danish pastry rounds, including an Æbleskiver Eating Contest. Also, a Danish-style beer and wine garden serving local brews, wines and festival foods, an axe throwing arena, and story time sessions with Hans Christian Andersen. Overall admission to Danish Days is free, and the weekend features plentiful free entertainment with three parades, Danish folk dancers and musicians, and an afternoon and evening of live concerts in downtown Solvang. Saturday and Sunday Æbleskiver Breakfast tickets are available online, as are “Dane For A Day” VIP ticket bundles.

Baker Thomas Birkholm of Birkholm’s Bakery (Solvang Danish Days Foundation Board Member) is our guest with all the festive specifics.

“On Monday, October 17, 2022, LA Chef Conference returns after a close to three-year pandemic induced hiatus with a full day of programming at the Jonathan Club in downtown LA featuring some of Los Angeles’ preeminent chef talent engaging in hot topic panel discussions, cooking demonstrations, one-of-a-kind pop-ups from sought-after restaurant concepts and chefs, and an after party—all included in the price of admission ($180.00). LA Chef Conference is a production of Brad Metzger Restaurant Solutions—a Southern California-based hospitality recruitment and placement firm—in partnership with Open Table and benefitting the James Beard Foundation.” Organizer Brad Metzger of Brad Metzger Restaurant Solutions and participants Chef Jet Tila and Elissa Phillips of Mise En Place Restaurant Services join us to highlight the specifics.

Our own Chef Andrew Gruel the Founder of Big Parm (New Jersey-style pizza), Two Birds and the soon to launch, full-service Calico Fish House (in Huntington Beach) provides another timely and informative “Ask the Chef” segment where Chef Andrew responds to listeners thoughtful inquiries. What’s the problem with Lionfish in American waters (it’s an invasive species) and why is this fish now appearing as an appealing menu item in select seafood restaurants? Chef Andrew has the engaging answers.

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

Show 490, September 10, 2022: Solvang Danish Days Preview with Baker Thomas Birkholm, Birkholm’s Bakery

Thomas Birkholm of Birkholm's Bakery

Solvang Danish Days is back this year, for its 85th celebration!

The event runs Friday through Sunday, September 16 to 18, in the Danish-rooted town of Solvang just 45 minutes north of Santa Barbara.

The three-day event weekend includes family-friendly entertainment and activities including fan-favorite food events all about Æbleskiver [ay·bluh·skee·vr], those famous Danish pastry rounds, including an Æbleskiver Eating Contest.

Also, a Danish-style beer and wine garden serving local brews, wines and festival foods, an axe throwing arena, and story time sessions with Hans Christian Andersen.

Overall admission to Danish Days is free, and the weekend features plentiful free entertainment with three parades, Danish folk dancers and musicians, and an afternoon and evening of live concerts in downtown Solvang.

Saturday and Sunday Æbleskiver Breakfast tickets are available online, as are “Dane For A Day” VIP ticket bundles.

Baker Thomas Birkholm of Birkholm’s Bakery (Solvang Danish Days Foundation Board Member) is our guest with all the festive Festival specifics. (Thomas’ Grandfather (also a baker) was one of the founders of Solvang Danish Days.)

September 10: Amy Riolo, Tastemakers of Orange County, Solvang Danish Days, LA Chef’s Conference

Podcasts

Segment One: Show Preview with Executive Producer & Co-Host Andy Harris
Segment Two: Chef Amy Riolo with Italian Recipes for Dummies
Segment Three: Preview of “Tastemakers of Orange County” with OCAPICA’s Sora Tanjasiri and Tarit Tanjasiri of Crema Artisan
Segment Four: Solvang Danish Days Preview with Baker Thomas Birkholm, Birkholm’s Bakery
Segment Five: LA Chef Conference 2022 Preview with Producer Brad Metzger
Segment Six: LA Chef Conference 2022 Preview with Chef Jet Tila
Segment Seven: LA Chef Conference 2022 Preview with Elissa Phillips of Mise En Place Restaurant Services
Segment Eight: Chef Andrew Gruel (Co-Host) with “Ask the Chef”

We’re previewing the show with Executive Producer & Co-Host Andy Harris.

“Chef Amy Riolo’s latest, Italian Recipes For Dummies, is your roadmap to cooking like an Italian at your own home. For those of us not lucky enough to have our very own Italian grandmother or have attended culinary school in Italy, Italian Recipes For Dummies is stepping in to fill the gap. Award-winning chef and author Amy Riolo delivers a step-by-step guide to creating authentic Italian dishes, starting from the basics and progressing to more advanced techniques and recipes. You’ll discover how to shop for, plan, and cook authentic Italian meals properly. You’ll also find guidance on how to incorporate the cultural, nutritional, and historical influences that shape classic Italian cuisine.

This book includes more than 150 authentic Italian recipes with step-by-step instructions.” Amy Riolo is our guest with Italian extra virgin olive oil in hand.

The 6th Annual Tastemakers of Orange County celebrating the 25th Anniversary of OCAPICA is set for Wednesday, Sept. 14th at 6 p.m. at the Argyros Plaza at Segerstrom Center for the Arts in Costa Mesa.

“Tastemakers of Orange County is a culinary event celebrating Asian and Pacific Islander inspired cuisine created by distinguished chefs throughout Orange County. Proceeds from the event go to support OCAPICA’s numerous programs and services in mental health and health, youth development, housing assistance, policy education and anti-asian racism.” OCAPICA’s Sora Tanjasiri (Board Member) and participating chef Tarit Tanjasiri of Crema Artisan join us with all the mouthwatering details.

Solvang Danish Days is back this year, for its 85th celebration!

The event runs Friday through Sunday, September 16 to 18, in the Danish-rooted town of Solvang just 45 minutes north of Santa Barbara.

The three-day event weekend includes family-friendly entertainment and activities including fan-favorite food events all about Æbleskiver [ay·bluh·skee·vr], those famous Danish pastry rounds, including an Æbleskiver Eating Contest. Also, a Danish-style beer and wine garden serving local brews, wines and festival foods, an axe throwing arena, and story time sessions with Hans Christian Andersen. Overall admission to Danish Days is free, and the weekend features plentiful free entertainment with three parades, Danish folk dancers and musicians, and an afternoon and evening of live concerts in downtown Solvang. Saturday and Sunday Æbleskiver Breakfast tickets are available online, as are “Dane For A Day” VIP ticket bundles.

Baker Thomas Birkholm of Birkholm’s Bakery (Solvang Danish Days Foundation Board Member) is our guest with all the festive specifics.

“On Monday, October 17, 2022, LA Chef Conference returns after a close to three-year pandemic induced hiatus with a full day of programming at the Jonathan Club in downtown LA featuring some of Los Angeles’ preeminent chef talent engaging in hot topic panel discussions, cooking demonstrations, one-of-a-kind pop-ups from sought-after restaurant concepts and chefs, and an after party—all included in the price of admission ($180.00). LA Chef Conference is a production of Brad Metzger Restaurant Solutions—a Southern California-based hospitality recruitment and placement firm—in partnership with Open Table and benefitting the James Beard Foundation.” Organizer Brad Metzger of Brad Metzger Restaurant Solutions and participants Chef Jet Tila and Elissa Phillips of Mise En Place Restaurant Services join us.

Our own Chef Andrew Gruel the Founder of Big Parm (New Jersey-style pizza), Two Birds and the soon to launch, full-service Calico Fish House (in Huntington Beach) provides another timely and informative “Ask the Chef” segment where Chef Andrew responds to listeners thoughtful inquiries. What’s the problem with Lionfish and why is this fish now appearing as a menu item in select seafood restaurants? Chef Andrew has the answers.

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

Cookbook Author Amy Riolo

Chef Amy Riolo’s latest, Italian Recipes For Dummies, is your roadmap to cooking like an Italian at your own home. For those of us not lucky enough to have our very own Italian grandmother or have attended culinary school in Italy, Italian Recipes For Dummies is stepping in to fill the gap. Award-winning chef and author Amy Riolo delivers a step-by-step guide to creating authentic Italian dishes, starting from the basics and progressing to more advanced techniques and recipes. You’ll discover how to shop for, plan, and cook authentic Italian meals properly. You’ll also find guidance on how to incorporate the cultural, nutritional, and historical influences that shape classic Italian cuisine. This book includes more than 150 authentic Italian recipes with step-by-step instructions.”

“The perfect book for amateur chefs, Italy aficionados, homemakers, and anyone else looking for culinary inspiration, Italian Recipes For Dummies is also an indispensable guide for people seeking healthier ways of shopping, cooking, and eating without giving up amazing flavors and rich foods.”

“Amy Riolo is an award-winning, best-selling author, chef, television personality, and educator. She is one of the world’s foremost authorities on culinary culture. In 2019 she launched her private label collection of premium Italian imported culinary ingredients called Amy Riolo Selections which includes an extra-virgin olive oil, balsamic vinegar, and pesto sauce from award-winning artisan companies in Italy. Amy also leads private, small group tours to Italy, Greece, and Morocco.”

Amy Riolo is our guest with Italian extra virgin olive oil in hand.

Tarit Tanjasiri of Crema Artisan

The 6th Annual Tastemakers of Orange County celebrating the 25th Anniversary of OCAPICA is set for Wednesday, Sept. 14th at 6 p.m. at the Argyros Plaza at Segerstrom Center for the Arts in Costa Mesa.

Tastemakers of Orange County is a culinary event celebrating Asian and Pacific Islander inspired cuisine created by distinguished chefs throughout Orange County. Proceeds from the event go to support OCAPICA’s numerous programs and services in mental health and health, youth development, housing assistance, policy education and anti-asian racism.”

OCAPICA’s Sora Tanjasiri (Board Member) and participating chef Tarit Tanjasiri of Crema Artisan join us with all the mouthwatering details.

Thomas Birkholm of Birkholm's Bakery

Solvang Danish Days is back this year, for its 85th celebration!

The event runs Friday through Sunday, September 16 to 18, in the Danish-rooted town of Solvang just 45 minutes north of Santa Barbara.

The three-day event weekend includes family-friendly entertainment and activities including fan-favorite food events all about Æbleskiver [ay·bluh·skee·vr], those famous Danish pastry rounds, including an Æbleskiver Eating Contest.

Also, a Danish-style beer and wine garden serving local brews, wines and festival foods, an axe throwing arena, and story time sessions with Hans Christian Andersen.

Overall admission to Danish Days is free, and the weekend features plentiful free entertainment with three parades, Danish folk dancers and musicians, and an afternoon and evening of live concerts in downtown Solvang.

Saturday and Sunday Æbleskiver Breakfast tickets are available online, as are “Dane For A Day” VIP ticket bundles.

Baker Thomas Birkholm of Birkholm’s Bakery (Solvang Danish Days Foundation Board Member) is our guest with all the festive specifics.

Brad Metzger of Brad Metzger Restaurant Solutions

“On Monday, October 17, 2022, LA Chef Conference returns after a close to three-year pandemic induced hiatus with a full day of programming at the Jonathan Club in downtown LA featuring some of Los Angeles’ preeminent chef talent engaging in hot topic panel discussions, cooking demonstrations, one-of-a-kind pop-ups from sought-after restaurant concepts and chefs, and an after party—all included in the price of admission ($180.00). LA Chef Conference is a production of Brad Metzger Restaurant Solutions—a Southern California-based hospitality recruitment and placement firm—in partnership with Open Table and benefiting the James Beard Foundation.”

“Founded in 2018, the unparalleled hospitality industry gathering was born from Metzger’s close to 40 years in the LA restaurant industry and his seeing a real need for an event that was not only educational but brought the community together. Metzger says, “Everyone in our LA restaurant community works so hard and there is never a chance to come together to discuss topics that affect us all and to celebrate and connect with each other in person.” Metzger sees this year’s event as being more purposeful than ever. “Independent restaurants in LA have weathered more than two years of pandemic related challenges and face new economic, social and environmental challenges daily. LA Chef Conference 2022 gives us all a place to come together and try on forward thinking solutions to help the industry that we love.””

“LA Chef Conference events are held at The Jonathan Club, 545 S. Figueroa St. The day-long event commences at 8:45 a.m. with registration and wraps at 5 p.m., followed by an after party from 5-8:30 p.m., also at The Jonathan Club. Tickets are priced at $180 per person and are available at their website. Admission includes access to panel discussions, cooking demos; meals including breakfast, lunch, and after party. All attendees must be 21 or older.”

Organizer Brad Metzger of Brad Metzger Restaurant Solutions is our first guest.

Jet Tila at Cochon 555

Then, Celebrity Chef Jet Tila will be performing a cooking demonstration with a recipe from his latest cookbook, 101 Thai Dishes You Need To Cook Before You Die as part of the Conference. Chef Jet Tila joins us.

Finally, Elissa Phillips of Mise En Place Restaurant Services is a sponsor and participant in LA Chef Conference 2022. We’ll meet her.

Chef Andrew Gruel of Big Parm and the Calico Fish House

Our own Chef Andrew Gruel the Founder of Big Parm (New Jersey-style pizza), Two Birds and the soon to launch, full-service Calico Fish House (in Huntington Beach) provides another timely and informative Ask the Chef segment where Chef Andrew responds to listeners thoughtful inquiries.

What’s the problem with Lionfish and why is this invasive fish now appearing as a menu item in select USA seafood restaurants? Chef Andrew has the answers.

Podcasts

Segment One: Show Preview with Executive Producer & Co-Host Andy Harris
Segment Two: Chef Amy Riolo with Italian Recipes for Dummies
Segment Three: Preview of “Tastemakers of Orange County” with OCAPICA’s Sora Tanjasiri and Tarit Tanjasiri of Crema Artisan
Segment Four: Solvang Danish Days Preview with Baker Thomas Birkholm, Birkholm’s Bakery
Segment Five: LA Chef Conference 2022 Preview with Producer Brad Metzger
Segment Six: LA Chef Conference 2022 Preview with Chef Jet Tila
Segment Seven: LA Chef Conference 2022 Preview with Elissa Phillips of Mise En Place Restaurant Services
Segment Eight: Chef Andrew Gruel (Co-Host) with “Ask the Chef”

Show 437, August 7, 2021: Show Preview with Executive Producer & Co-Host Andy Harris

We’re previewing the show with Executive Producer & Co-Host Andy Harris.

Birkholm’s Bakery & Café in Solvang was founded by Carl “Cookie” Sr. and Charlotte Birkholm in 1951.  2021 celebrates the 70th Anniversary of this local institution. The Birkholms have been baking as a family and the recipes and techniques passed from generation to generation.  In 1980, Carl Jr. and Elizabeth Birkholm stepped in to carry on the tradition of baking in Solvang.  Carl continues to use the original Danish recipes that “Cookie” brought over from Denmark. In 2012, son Carl “Thomas” returned to Birkholm’s and the Santa Ynez Valley with the desire to learn and continue the business like his Grandfather “FarFar” and Father had done before him.  Thomas is the 3rd generation of Birkholm bakers in Solvang and with the Family he is carrying forward the proud Family tradition. 3rd generation baker Thomas Birkholm joins us rolling pin in hand.

The well-traveled Hany Ali is the executive chef of Europa Village Wineries and Resort in the heart of the Temecula Valley wine country. His current primary area of responsibility (as the Resort expands with Italian and French winery estates in development) is overseeing the cuisine at Bolero Restaurante & Cantina at Bolero at Europa Village as well as all the on-site catering and special events. Bolero Restaurante serves Breakfast, Lunch and Dinner daily as well as Sunday Brunch. “Bolero Restaurante takes the guest on a culinary journey throughout the country of Spain—from the humble farm-to-table cuisines of Asturia, to the majesty of modern interpretations coming from San Sebastian or Barcelona. The menus celebrate the centuries-old tradition of dining and drinking together in Tapas style. Whether it is seafood, steak, roasted vegetables, olives, or the finest cheeses and charcuteries in Europe, the meal is shared by all.” We’ll meet Chef Hany Ali.

“As a celebration of the short Hatch Chile season, The Winery Restaurant & Wine Bar is hosting an afternoon of ‘Roasting & Toasting’ on Saturday, August 14 from 2 p.m. to 5 p.m. at its original Tustin locationExecutive Chef Yvon Goetz and Chef de Cuisine James Chavez will be live roasting Melissa’s Hatch Chile Peppers and serving them up in a variety of unique dishes. Event attendees will be able to enjoy the Hatch Chile-focused dishes, along with beer, tequila and live music on The Winery’s recently expanded patio, situated in the heart of The District in Tustin.” Chef Yvon is our guest with Hatch Peppers in hand.

Robert Schueller of Melissa’s (our resident Prince of Produce) presented two talks on the Culinary Stage in the OC Pavilion on Opening Day at the 2021 OC Fair. On the menu were California Specialty Fruit Crops and California Specialty Vegetable Crops. When Robert was with us last month we ran out of time before he could highlight California Vegetable Specialty Crops. We’ll pick up the conversation with that. Think rhubarb, heirloom tomatoes, artichokes, and Melissa’s Steamed Line of ready to enjoy beets, chickpeas and lentils. Also, it’s now the short, but always anticipated, fresh Hatch Chile Pepper season. Robert will talk about convenient area chile roastings and the publication of Melissa’s all-new Hatch Pepper Cookbook with over 100 inspiring (and home-kitchen tested) recipes.

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 continued survival of restaurants during the initial, highly fluid stages of the hoped-for recovery. Genuine concerns remain… “Regenerative agriculture” is very much in the news these days. The practice can actually help reduce the carbon footprint and replenish depleted soil as a growing medium which is a big positive. What’s it all about? We’ll “Ask the Chef.”

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

Show 437, August 7, 2021: Thomas Birkholm, Baker, Birkholm’s Bakery & Cafe, Solvang Part One

Thomas Birkholm of Birkholm's Bakery and Cafe

Birkholm’s Bakery & Café in Solvang was founded by Carl “Cookie” Sr. and Charlotte Birkholm in 1951. 2021 celebrates the 70th Anniversary of this local institution. The Birkholms have been baking as a family and passed the recipes and techniques from generation to generation. In 1980, Carl Jr. and Elizabeth Birkholm stepped in to carry on the tradition of baking in Solvang. Carl continues to use the original Danish recipes that “Cookie” brought over from Denmark.

In 2012, son Carl “Thomas” returned to Birkholm’s and the Santa Ynez Valley with the desire to learn and continue the business like his Grandfather “FarFar” and Father had done before him. Thomas is the 3rd generation of Birkholm bakers in Solvang and with the Family he is carrying forward the proud baking tradition.

All of Birkholm’s baked goods are made from-scratch using the original recipes. They are known for their Danish All of Birkholm’s baked goods are made from-scratch using the original recipes. They are known for their Danish Butter Cookie Tubs containing nine varieties of cookies. On average they sell some 600 tubs per week. The Café serves an appealing variety of fresh salads and made-to-order sandwiches on house-baked breads. (Think Black Forest Ham with Swiss.)

Birkholm’s Bakery & Cafe on Alisal Road remains family-owned and operated in picturesque Solvang promising to provide the personal touch “old-school.” “Committed to helping our customers achieve their sweet dreams with only the best to eat.”

3rd generation baker Thomas Birkholm joins us rolling pin in hand.

Show 437, August 7, 2021: Thomas Birkholm, Baker, Birkholm’s Bakery & Cafe, Solvang Part Two

Thomas Birkholm of Birkholm's Bakery and Cafe

Birkholm’s Bakery & Café in Solvang was founded by Carl “Cookie” Sr. and Charlotte Birkholm in 1951. 2021 celebrates the 70th Anniversary of this local institution. The Birkholms have been baking as a family and passed from generation to generation. In 1980, Carl Jr. and Elizabeth Birkholm stepped in to carry on the tradition of baking in Solvang. Carl continues to use the original Danish recipes that “Cookie” brought over from Denmark.

In 2012, son Carl “Thomas” returned to Birkholm’s and the Santa Ynez Valley with the desire to learn and continue the business like his Grandfather “FarFar” and Father had done before him. Thomas is the 3rd generation of Birkholm bakers in Solvang and with the Family he is carrying forward the proud baking tradition.

All of Birkholm’s baked goods are made from-scratch using the original recipes. They are known for their Danish All of Birkholm’s baked goods are made from-scratch using the original recipes. They are known for their Danish Butter Cookie Tubs containing nine varieties of cookies. On average they sell some 600 tubs per week. The Café serves an appealing variety of fresh salads and made-to-order sandwiches on house-baked breads. (Think Black Forest Ham with Swiss.)

Birkholm’s Bakery & Cafe on Alisal Road remains family-owned and operated in picturesque Solvang promising to provide the personal touch “old-school.” “Committed to helping our customers achieve their sweet dreams with only the best to eat.”

3rd generation baker Thomas Birkholm continues with us whisk in hand.

August 7: Birkholm’s Bakery & Café, Bolero Restaurante & Cantina, The Winery Restaurant & Wine Bar, Melissa’s Hatch Chiles

Podcasts

Segment One: Show Preview with Executive Producer & Co-Host Andy Harris
Segment Two: Thomas Birkholm, Baker, Birkholm’s Bakery & Cafe, Solvang Part One
Segment Three: Thomas Birkholm, Baker, Birkholm’s Bakery & Cafe, Solvang Part Two
Segment Four: Hany Ali, Executive Chef, Europa Village Wineries and Resort Part One
Segment Five: Hany Ali, Executive Chef, Europa Village Wineries and Resort Part Two
Segment Six: Yvon Goetz, Executive Chef & Partner, The Winery Restaurant & Wine Bar
Segment Seven: Robert Schueller of Melissa’s / World Variety Produce – “Prince of Produce”
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.

Birkholm’s Bakery & Café in Solvang was founded by Carl “Cookie” Sr. and Charlotte Birkholm in 1951. 2021 celebrates the 70th Anniversary of this local institution. The Birkholms have been baking as a family and passed from generation to generation. In 1980, Carl Jr. and Elizabeth Birkholm stepped in to carry on the tradition of baking in Solvang. Carl continues to use the original Danish recipes that “Cookie” brought over from Denmark. In 2012, son Carl “Thomas” returned to Birkholm’s and the Santa Ynez Valley with the desire to learn and continue the business like his Grandfather “FarFar” and Father had done before him. Thomas is the 3rd generation of Birkholm bakers in Solvang and with the Family he is carrying forward the proud Family tradition. 3rd generation baker Thomas Birkholm joins us rolling pin in hand.

The well-traveled Hany Ali is the executive chef of Europa Village Wineries and Resort in the heart of the Temecula Valley wine country. His current primary area of responsibility (as the Resort expands with Italian and French winery estates in development) is overseeing the cuisine at Bolero Restaurante & Cantina at Bolero at Europa Village as well as all the on-site catering and special events. Bolero Restaurante serves Breakfast, Lunch and Dinner daily as well as Sunday Brunch. “Bolero Restaurante takes the guest on a culinary journey throughout the country of Spain—from the humble farm-to-table cuisines of Asturia, to the majesty of modern interpretations coming from San Sebastian or Barcelona. The menus celebrate the centuries-old tradition of dining and drinking together in Tapas style. Whether it is seafood, steak, roasted vegetables, olives, or the finest cheeses and charcuteries in Europe, the meal is shared by all.” We’ll meet Chef Hany Ali.

“As a celebration of the short Hatch Chile season, The Winery Restaurant & Wine Bar is hosting an afternoon of ‘Roasting & Toasting’ on Saturday, August 14 from 2 p.m. to 5 p.m. at its original Tustin location. Executive Chef Yvon Goetz and Chef de Cuisine James Chavez will be live roasting Melissa’s Hatch Chile Peppers and serving them up in a variety of unique dishes. Event attendees will be able to enjoy the hatch chile-focused dishes, along with beer, tequila and live music on The Winery’s recently expanded patio, situated in the heart of The District in Tustin.” Chef Yvon is our guest with Hatch Peppers in hand.

Robert Schueller of Melissa’s (our resident prince of Produce) presented two talks on the Culinary Stage in the OC Pavilion on Opening Day at the 2021 OC Fair. On the menu were California Specialty Fruit Crops and California Specialty Vegetable Crops. When Robert was with us last month we ran out of time before he could highlight California Vegetable Specialty Crops. We’ll pick up the conversation with that. Think heirloom tomatoes, purple Brussels sprouts, and variety cucumbers. Also it’s now the short, but always anticipated, fresh Hatch Chile Pepper season. Robert will talk about convenient area chile roastings and the publication of Melissa’s all-new Hatch Pepper Cookbook with over 100 inspiring (and home-kitchen tested) recipes.

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 continued survival of restaurants during the initial, highly fluid stages of the hoped-for recovery. Genuine concerns remain… “Regenerative agriculture” is very much in the news these days. The practice can actually help reduced the carbon footprint and replenish depleted soil as a growing medium which is a big positive. What’s it all about? We’ll “Ask the Chef.”

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

Thomas Birkholm of Birkholm's Bakery and Cafe

Birkholm’s Bakery & Café in Solvang was founded by Carl “Cookie” Sr. and Charlotte Birkholm in 1951. 2021 celebrates the 70th Anniversary of this local institution. The Birkholms have been baking as a family and passed from generation to generation. In 1980, Carl Jr. and Elizabeth Birkholm stepped in to carry on the tradition of baking in Solvang. Carl continues to use the original Danish recipes that “Cookie” brought over from Denmark.

In 2012, son Carl “Thomas” returned to Birkholm’s and the Santa Ynez Valley with the desire to learn and continue the business like his Grandfather “FarFar” and Father had done before him. Thomas is the 3rd generation of Birkholm bakers in Solvang and with the Family he is carrying forward the proud baking tradition.

All of Birkholm’s baked goods are made from-scratch using the original recipes. They are known for their Danish Butter Cookie Tubs containing nine varieties of cookies. On average they sell some 600 tubs per week.

Birkholm’s Bakery & Cafe on Alisal Road remains family-owned and operated in picturesque Solvang promising to provide the personal touch “old-school.” “Committed to helping our customers achieve their sweet dreams with only the best to eat.”

3rd generation baker Thomas Birkholm joins us rolling pin in hand.

Hany Ali of Europa Village

The well-traveled Hany Ali is the executive chef of Europa Village Wineries and Resort in the heart of the Temecula Valley wine country. His current primary area of responsibility is overseeing the cuisine at Bolero Restaurante & Cantina at Bolero at Europa Village as well as all the on-site catering and special events. Bolero Restaurante serves Breakfast, Lunch and Dinner daily as well as Sunday Brunch.

“Bolero Restaurante takes the guest on a culinary journey throughout the country of Spain—from the humble farm-to-table cuisines of Asturia, to the majesty of modern interpretations coming from San Sebastian or Barcelona. The menus celebrate the centuries-old tradition of dining and drinking together in Tapas style. Whether it is seafood, steak, roasted vegetables, olives, or the finest cheeses and charcuteries in Europe, the meal is shared by all.”

“Born and raised in Egypt, Chef Hany Ali had a passion for the culinary arts at an early age. While Chef Hany was born in Cairo, Egypt, he was raised in a coastal resort city named Hurghada. Hurghada, is best known for its beautiful white sand beaches, fresh seafood, and one of the most popular vacation spots with Europeans. It was an inspiration to a young Hany.”

“After graduation from the International Culinary Institute in Egypt, Chef Hany decided to travel through Europe and Asia exposing his palate to as many different types of cuisines as possible. This allowed him to broaden his talents as a chef and gave him the experience and knowledge needed to begin his career.”

“After over 13 years in the most highly regarded hotels and restaurants in the U.S. Hany found a home in the Temecula Valley Wine Country as the Executive Chef leading the culinary team at Ponte Winery. With a love for the valley, a deep appreciation for each ingredient, and a thirst for unique and thoughtful wine, he hoped his passion was palpable in every plate, sip and bite.”

“With all his many accomplishments, experiences, and rave reviews, Europa Village Wineries and Resort are pleased to have Chef Hany Ali as their Executive Chef and being part of a “food culture that respects local produce, farmers and ranchers.” He showcases that back-to-the-land reverence with farm-fresh valley produce — with some vegetables and herbs harvested just moments beforehand in the kitchen garden out back. But while the sourcing may be local, Chef Hany’s influences are global, resulting in flavorful, inventive border-crossing cuisine. He provides guests with the exceptional service, dedication, and immense love and passion for food that they have come to expect from Europa Village.”

We entice Chef Hany away from his busy kitchens for a chat.

Yvon Goetz of the Winery Restaurant and Bar

“As a celebration of Hatch Chile season, The Winery Restaurant & Wine Bar is hosting an afternoon of ‘Roasting & Toasting’ on Saturday, August 14 from 2 p.m. to 5 p.m. at its original Tustin location. Executive Chef Yvon Goetz and Chef de Cuisine James Chavez will be live roasting Melissa’s Hatch Chile Peppers and serving them up in a variety of unique dishes. Event attendees will be able to enjoy the hatch chile-focused dishes, along with beer, tequila and live music on The Winery’s recently expanded patio, situated in the heart of The District in Tustin.”

“I always look forward to hatch peppers being in season – they deliver a great balance of flavor and heat, and get my creative juices flowing,” commented Goetz, who revealed that each event guest will go home with fresh Hatch Peppers from Melissa’s, as well as their all-new Hatch Pepper Cookbook to help guide them in creating dishes at home. “One of the highlights of this event is live roasting the hatch peppers – this method adds a smoky flavor to the chile as the sugars in the pepper caramelize. Delicious.”

“Space for this event is limited and tickets are $55+ per guest. Ticket price includes Hatch Chile featured dishes, select beer and tequila, a copy of Melissa’s Hatch Pepper Cookbook, and a Melissa’s tote filled with fresh hatch peppers. All tickets must be purchased in advance by calling The Winery Restaurant in Tustin at 714-258-7600.”

“The Winery Restaurant & Wine Bar pairs contemporary California regional cuisine, with a hip, vibrant, sophisticated setting, to create an elevated dining experience. Located at The District in Tustin, overlooking the Marina in Newport Beach, and at Westfield UTC in La Jolla, The Winery culinary team is led by Executive Chef & Partner Yvon Goetz.”

Chef Yvon is our guest with Hatch Peppers in hand.

Robert Schueller of Melissa's World Variety Produce in the AM830 KLAA Studio

Robert Schueller of Melissa’s (our resident prince of Produce) presented two informative talks on the Culinary Stage in the OC Pavilion on Opening Day at the 2021 OC Fair. On the menu were California Specialty Fruit Crops and California Specialty Vegetable Crops. When Robert was with us last month we ran out of time before he could highlight California Vegetable Specialty Crops. We’ll pick up the conversation with that. Think heirloom tomatoes, purple Brussels sprouts, and variety cucumbers.

Also it’s now the short Hatch Chile season. Robert will talk about area chile roastings and Melissa’s all-new Hatch Pepper Cookbook with over 100 inspiring (and home-kitchen tested) recipes.

Melissa’s Produce is featured in many cooking demonstrations on the Main Stage in the OC Pavilion, the site of the major culinary happenings. For the run of The Fair (through August 15th) they will be showcased in the Rare Fruit Growers exhibit located in the Centennial Farms area.

Chef Andrew Gruel of the Slapfish Restaurant Group

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 continued survival of restaurants during the initial, highly fluid stages of the hoped-for recovery. Genuine concerns remain…

“Regenerative agriculture” is very much in the news these days. The practice can actually help reduced the carbon footprint and replenish depleted soil which is a big positive. What’s it all about? We’ll “Ask the Chef.”

Podcasts

Segment One: Show Preview with Executive Producer & Co-Host Andy Harris
Segment Two: Thomas Birkholm, Baker, Birkholm’s Bakery & Cafe, Solvang Part One
Segment Three: Thomas Birkholm, Baker, Birkholm’s Bakery & Cafe, Solvang Part Two
Segment Four: Hany Ali, Executive Chef, Europa Village Wineries and Resort Part One
Segment Five: Hany Ali, Executive Chef, Europa Village Wineries and Resort Part Two
Segment Six: Yvon Goetz, Executive Chef & Partner, The Winery Restaurant & Wine Bar
Segment Seven: Robert Schueller of Melissa’s / World Variety Produce – “Prince of Produce”
Segment Eight: Co-Host Chef Andrew Gruel of the Slapfish Restaurant Group with “Ask the Chef”