Podcasts

Hour One: Jessica Roy and Anne Byrn
Hour Two: Anne Byrn, Keller Estate, Pink’s Hot Dogs, Andrew Gruel

Segment One: Show Introduction and Preview with Executive Producer & Co-Host Andy Harris
Segments Two and Three: 608 Dahlia at Sherman Library & Gardens with Proprietor / Executive Chef Jessica Roy
Segments Four and Five: Baking in the American South with Food Historian Anne Byrn
Segment Six: Keller Estate Wines, Petaluma, Sonoma County with General Manager Ana Keller
Segment Seven: Pink’s Hot Dogs’ 85th Anniversary Festivities with Richard Pink
Segment Eight: Co-Host Chef Andrew Gruel with “Ask the Chef”

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

“608 Dahlia, the renowned garden-to-table dining destination nestled within the picturesque Sherman Library and Gardens in Corona del Mar, has launched their seasonal fall menu. Crafted by Executive Chef and Owner Jessica Roy, the new menu showcases the peak-of-season ingredients, celebrating the vibrant flavors and colors of Southern California. Chef Roy, a culinary visionary and winner of multiple national TV cooking competitions, continues to elevate the dining experience at 608 Dahlia with her commitment to fresh, locally sourced ingredients.” Chef Jessica takes a break from her bustling kitchen to join us.

“Experience mouthwatering Southern baking! From humble home kitchens to innovative new Southern chefs. One of the world’s richest culinary traditions comes to life through this essential cookbook, Baking in the American South – 200 Recipes and Their Untold Stories, from bestselling author, journalist, food historian, and native Southerner, Anne Byrn. With 200 recipes from 14 states and more than 150 photos, Baking in the American South has the biscuits, cornbread, cakes, and rolls that will help you bake like a Southerner, even if you aren’t.” Anne takes a break from her busy book tour to join us pound cake in hand.

“Keller Estate is a Mexican-American, family-owned winery nestled in the Petaluma Gap AVA of California, a unique stretch of windswept landmarked by the wind and fog that is funneled from the cold northern Pacific coast between mountains and the bay to the warm inland valley. The Keller family brings a rich, multicultural heritage to the estate winery, and since its founding in 1983, they have remained committed to organic farming and regenerative growing practices to produce estate bottlings of Pinot Noir, Chardonnay, and Syrah that reflect their distinct terroir. The winery is led by Ana Keller, daughter of founders Arturo and Deborah Keller, who oversees a minimal intervention approach resulting in elegant, age-worthy, and food-friendly wines.” Ana Keller joins us pulling the cork on all that is Keller Estate winery.

“Pink’s Hot Dogs, the iconic Hollywood hot dog stand, is currently celebrating its 85th-anniversary festivities, marking over eight decades of serving mouthwatering hot dogs to Angelenos, celebrities, and visitors alike from around the world. Located on the corner of La Brea & Melrose, designated as “Pink’s Square,” they are celebrating their 85th anniversary from November 8-12, 2024. The five- night celebration features appearances by celebrities and notable figures (including the Mayor of Los Angeles and Henry Winkler,) as well as Pink’s signature “Chili Dogs for Charity” program, benefiting local Los Angeles charities.” “Top Dog” Richard Pink is our guest to highlight the ongoing festivities with relish.

Our own Chef Andrew Gruel, the menu-maker behind the full-service Calico Fish House (in the Sunset Beach area of Huntington Beach) provides another timely and informative “Ask the Chef” segment where he responds to listeners’ thoughtful inquiries. Thanksgiving is fast approaching. Chef Andrew is a fountain of genuinely useful, stress-free Thanksgiving cooking tips which he generously shares. This week’s tip is all about the turkey. Are there any advantages to buying the bird fresh? What’s a foolproof way to safely defrost the frozen bird? How about an easy recipe for a simple and flavorful turkey gravy?

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

“608 Dahlia, the renowned garden-to-table dining destination nestled within the picturesque Sherman Library and Gardens in Corona del Mar, has launched their seasonal fall menu. Crafted by Executive Chef and Owner Jessica Roy, the new menu showcases the peak-of-season ingredients, celebrating the vibrant flavors and colors of Southern California. Chef Roy, a culinary visionary and winner of multiple national TV cooking competitions, continues to elevate the dining experience at 608 Dahlia with her commitment to fresh, locally sourced ingredients.” Chef Jessica takes a break from her bustling kitchen to join us.

“Since its inception, 608 Dahlia has become both an everyday local favorite and a beloved special occasion restaurant for large and small celebrations. With its custom florals and warm hospitality, the boutique garden restaurant continues to impress as one of Orange County’s most sought-after dining destinations. To complement its new seasonal menu, the restaurant has transformed into a harvest wonderland for fall. The indoor-outdoor eatery offers guests plush plaid blankets and tables topped with heirloom pumpkins, allowing guests to cozy up for fall.”

“A focal point of the restaurant is its garden-facing bar, which boasts a display of seasonal décor and floral arrangements. The cocktail program at 608 Dahlia mirrors the ethos of the kitchen, transforming seasonal ingredients and fresh juices into beautifully handcrafted Soju-based cocktails like the Strawberry Basil Margarita and tropical-inspired Bird of Paradise. Non-alcoholic options turn florals, herbs, and fruits into enchanting elixirs.”

“The boutique garden restaurant is proud to be a Level One Certified Green Restaurant by the Green Restaurant Association, reflecting Chef Roy’s personal dedication to sustainability and eco-conscious practices. The restaurant continues to support local purveyors and prioritize small, eco-friendly businesses in sourcing the finest ingredients.”

“The Fall menu opens with refreshing starters such as their signature Buttermilk Chive & Gruyere Biscuits, served with orange blossom honey and whipped butter. Roy’s Heirloom Garden Beets are served with whipped herbed goat cheese, seasonal orange, local avocado, picked garden leaves, and farmers market radish.”

“608 Dahlia also presents appealing garden-inspired dishes like the Harvest Salad of baby kale, shaved Brussels sprouts, arugula, local apple, feta cheese, toasted pepitas, crispy quinoa, and jewel-toned pomegranate seeds; the Wild Mushroom Orecchiette with htruffle cashew cream, roasted herbed Japanese mushrooms, petite fall squash, and crispy Sherman Garden herbs; and the Seasonal Vegetable Quiche, a house-rolled crust filled with organic leeks, wild mushrooms, Swiss and Gruyère blend, Lilly’s Farms cage-free heritage eggs, and sweet yellow bell pepper emulsion. Main courses like the Pan Seared Salmon are complemented by whipped basil potato, petite vegetables, and a citrus carrot emulsion. The guest-favorite Braised Short Rib makes a return, served with brown butter sweet potato, petite vegetables, and a red wine reduction.”

“For dessert, guests can enjoy elevated fall classics like a caramelized Apple Tart and a Spiced Pumpkin Pie with a cinnamon almond crust, organic spiced pumpkin custard, and whipped coconut cream. The house-made Lavender Crème Brûlée, enhanced with fresh marinated berries and whipped berry cream, offers a delicate and aromatic finish.”

“Experience mouthwatering Southern baking! From humble home kitchens to innovative new Southern chefs. One of the world’s richest culinary traditions comes to life through this essential cookbook, Baking in the American South – 200 Recipes and Their Untold Stories, from bestselling author, journalist, food historian, and native Southerner, Anne Byrn. With 200 recipes from 14 states and more than 150 photos, Baking in the American South has the biscuits, cornbread, cakes, and rolls that will help you bake like a Southerner, even if you aren’t.” Anne takes a break from her busy book tour to join us with pound cake in hand.

“Recipes can tell you volumes if you pay attention—the crops raised, languages spoken, family customs, old world flavors, and, often, religion. Did you know that where a mill was located affected the recipes handed down from that area? Or that baking and selling pound cakes directly impacted the Civil Rights Movement? These stories and recipes, developed from good times and bad, have been collected and perfected over years and are now accessible to us all. Anne’s expertise in assessing, modernizing, and developing well-written recipes makes this the definitive guide for bakers of all levels.”

“This fascinating dive into the history of 14 Southern states—Texas, Florida, Kentucky, and more—features stories and beautifully photographed recipes by Rinne Allen from pre-Civil War times to today’s Southern kitchens. It’s about the places, the people, the products and the culture of the moment that influenced what people baked. It’s about African-American women and the monumental contributions they have made to the art of Southern baking, about home cooks and how they’ve kept traditions alive wherever they settle by baking family recipes each year for holidays and celebrations, and about the pastry chefs who have thoughtfully reimagined how the South bakes.”

“Experience the recipes and the stories behind them that showcase the substantial contributions Southern baking has made to American baking at large. Food historians, bakers, foodies, and cookbook collectors from every corner of the country will want this cookbook in their collections.”

“Keller Estate is a Mexican-American, family-owned winery nestled in the Petaluma Gap AVA of California, a unique stretch of windswept landmarked by the wind and fog that is funneled from the cold northern Pacific coast between mountains and the bay to the warm inland valley. The Keller family brings a rich, multicultural heritage to the estate winery, and since its founding in 1983, they have remained committed to organic farming and regenerative growing practices to produce estate bottlings of Pinot Noir, Chardonnay, and Syrah that reflect their distinct terroir. The winery is led by Ana Keller, daughter of founders Arturo and Deborah Keller, who oversees a minimal intervention approach resulting in elegant, age-worthy, and food-friendly wines.”

“Since assuming leadership in 1998, Ana has passionately crafted wines that embody the terroir while remaining committed to the family’s dedication to producing elegant, age-worthy, and food-friendly wines. Armed with a background in biochemistry and honed management and marketing expertise, Ana has evolved alongside Keller Estate, championing organic farming practices and refining blends with collaborative finesse. Her influence is palpable throughout the Estate, from personally engaging with club members to shaping its overarching vision.”

“In 2013, Ana joined the board of the Petaluma Gap Winegrowers Alliance, and was instrumental in establishing the Petaluma Gap American Viticultural Area (AVA). Reflecting the Keller family ethos of community stewardship, Ana also devotes her time to the Glancy Wine Education Foundation. Through this involvement, she helps advance wine education scholarships, fostering inclusivity and equality within the hospitality industry.” Ana Keller joins us pulling the cork on all that is Keller Estate winery.

“Pink’s Hot Dogs, the iconic Hollywood hot dog stand, is currently celebrating its 85th-anniversary festivities, marking over eight decades of serving mouthwatering hot dogs to Angelenos, celebrities, and visitors alike from around the world.”

“Located on the corner of La Brea and Melrose, designated as “Pink’s Square,” they are celebrating their 85th anniversary from November 8 to 12, 2024. The five- night celebration features appearances by celebrities and notable figures (including the Mayor of Los Angeles and Henry Winkler,) as well as Pink’s signature “Chili Dogs for Charity” program, benefiting local Los Angeles charities.”

“As part of the celebration, Pink’s is offering chili dogs for 85 cents for 85 minutes each night at 8:05 p.m starting on November 8th for 5 nights as part of the “Chili Dogs for Charity” program (with a limit of 5 hot dogs per customer). This initiative, close to the hearts of the Pink family, is their way of giving back to the community that has supported them through the decades. Proceeds will benefit local Los Angeles charities. The Pink family —Richard Pink, his wife Gloria, and his sister Beverly (2^nd generation owners) — are donating 100% of the gross proceeds from these sales to a different charity each night, with a minimum donation of $5,000 per night”

“Top Dog” Richard Pink is our guest to highlight the ongoing festivities with relish.

Our own Chef Andrew Gruel, the menu-maker behind the full-service Calico Fish House (in the Sunset Beach area of Huntington Beach) provides another timely and informative “Ask the Chef” segment where he responds to listeners’ thoughtful inquiries.

Thanksgiving is fast approaching. Chef Andrew is an engaging source of genuinely useful Thanksgiving cooking tips which he generously shares. This week’s tip is all about the turkey. Are there any advantages to buying the bird fresh? What’s a foolproof way to safely defrost the frozen bird? How about a recipe for a simple and flavorful turkey gravy?

Podcasts

Hour One: Jessica Roy and Anne Byrn