Show 474, May 14, 2022: Show Preview with Executive Producer & Co-Host Andy Harris

UNiTE Food (Woman Owned) was inspired by their fearlessly positive immigrant Founder, Clara Paye, who didn’t see herself represented in the nutrition bar aisle. Clara wanted to capture the magic of family favorites made in kitchens across the globe. So with the help of some beloved neighbors and friends – all representing different nationalities – Clara developed a global sampling of nostalgic, childhood flavors. UNiTE Food was born to shake up the run-of-the-mill protein bar aisle – inviting customers to discover and taste the delicious diversity of flavors from around the world. No passport required. UNiTE Food, a discovery at the recent Natural Products Expo West at the Anaheim Convention Center, is shaking up the run-of-the-mill protein snack bar aisle – uniting globally inspired flavors with wholesome, gluten-free ingredients and superfoods for a nourishing, snack.” Founder Clara Paye joins us.

“The rising star of California’s central coast AVA is the Edna Valley, and in these foothills lies a landmark estate vineyard, its roots spanning four decades. Center of Effort is a crown jewel of this trending wine region, famed for its Pinot Noir and Chardonnay. Edna Valley is notable for the state’s coolest wine conditions and long growing season, brought about by the breezes and morning fog from the Pacific Ocean. Center of Effort harnesses the area’s unique and valuable properties to produce wines that are well balanced and complex. The winemaking operations at Center of Effort are led by Nathan Carlson, a veteran Edna Valley winemaker, who has worked with Center of Effort estate vineyards since 2008.  His experience over this time with the soil, climate, and character of each parcel of the vines has led to a quiet confidence in the ultimate results of their winemaking actions or restraint.” Winemaker & General Manager Nathan Carlson and Culinary Manager Lindsey Morin join us to pull the cork on all that is Center of Effort.

“Los Angeles-based Greenbar Distillery, established in 2004, has the largest portfolio of organic spirits for customers seeking a higher standard of taste and an easier way to make the perfect cocktail. Way back when, founder Melkon Khosrovian was inspired to create infused spirits that his fiance, Litty Mathew (founder) would find more palatable than the harsh liquor served during his Armenian family celebrations— a tall task as Litty is a gourmet at heart.” “Buzz-Less Spirits” is a growing trend and product category. Greenbar has a new line of non-alcoholic canned Highballs (Un Gin+Tonic and Un Rum+Cola) as an addition to their Bitters+Soda (Burnt Orange, Earl Grey, and Lavender) cans. Greenbar Distillery Founder Litty Mathew is our guest.

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. Restaurants are still suffering from the devastating economic impact of the pandemic. Last month the House of Representatives approved more than $40 billion in assistance for restaurant owners who previously applied but were unable to receive financial assistance from the federal Restaurant Revitalization Fund. Chef Andrew shares where this sits currently. Chef Andrew also remembers friend and colleague Chef Arthur (Art) Gonzalez (Panxa Cocina and Roe Seafood in Long Beach) who sadly left us way too soon this week.

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

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Show 474, May 14, 2022: Clara Paye, Founder, Unite Foods, Protein Snack Bars Part One

Clara Paye of Unite Food Protein Bars

UNiTE Food (Woman Owned) was inspired by their fearlessly positive immigrant Founder, Clara Paye, who didn’t see herself represented in the nutrition bar aisle. Clara wanted to capture the magic of family favorites made in kitchens across the globe. So, with the help of some beloved neighbors and friends – all representing different nationalities – Clara developed a global sampling of nostalgic, childhood flavors. UNiTE Food was born to shake up the run-of-the-mill bar aisle – inviting customers to discover and taste the delicious diversity of flavors from around the world. No passport required!”

UNiTE Food, a discovery at the recent Natural Products Expo West at the Anaheim Convention Center (an initial find of journalist Anne Marie Panoringan of Voice of OC), is shaking up the run-of-the-mill protein snack bar aisle – uniting globally inspired flavors with wholesome, gluten-free ingredients and superfoods for a nourishing, snack.” No artificial sweeteners are used and the snack bars are made with nut butters.

“The flavors of UNiTE protein snack bars are bold and bright. From comforting peanut butter and jelly (with creamy peanut butter and sweet strawberry bits) to crave-worthy churro (crunchy almonds and vanilla, dusted with cinnamon), the snack bars represent real people and places. A new addition is Mexican Hot Chocolate made with real almond butter and chocolate with hints of cinnamon and warm chili. Whether it’s a flavor you grew up with or a flavor you’ve fallen in love with, enjoy the delicious diversity of UNiTE’s bars.”

Two news varieties saluting Mediterranean and Asian flavors will be introduced later this year. Unite Protein Snack Bars can be found at area Walmart, Sprouts and Bristol Farms stores.

Founder Clara Paye joins us.

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Show 474, May 14, 2022: Clara Paye, Founder, Unite Foods, Protein Snack Bars Part Two

Clara Paye of Unite Food Protein Bars

UNiTE Food (Woman Owned) was inspired by their fearlessly positive immigrant Founder, Clara Paye, who didn’t see herself represented in the nutrition bar aisle. Clara wanted to capture the magic of family favorites made in kitchens across the globe. So, with the help of some beloved neighbors and friends – all representing different nationalities – Clara developed a global sampling of nostalgic, childhood flavors. UNiTE Food was born to shake up the run-of-the-mill bar aisle – inviting customers to discover and taste the delicious diversity of flavors from around the world. No passport required!”

UNiTE Food, a discovery at the recent Natural Products Expo West at the Anaheim Convention Center (an initial find of journalist Anne Marie Panoringan of Voice of OC), is shaking up the run-of-the-mill protein snack bar aisle – uniting globally inspired flavors with wholesome, gluten-free ingredients and superfoods for a nourishing, snack.” No artificial sweeteners are used and the snack bars are made with nut butters.

“The flavors of UNiTE protein snack bars are bold and bright. From comforting peanut butter and jelly (with creamy peanut butter and sweet strawberry bits) to crave-worthy churro (crunchy almonds and vanilla, dusted with cinnamon), the snack bars represent real people and places. A new addition is Mexican Hot Chocolate made with real almond butter and chocolate with hints of cinnamon and warm chili. Whether it’s a flavor you grew up with or a flavor you’ve fallen in love with, enjoy the delicious diversity of UNiTE’s bars.”

Two news varieties saluting Mediterranean and Asian flavors will be introduced later this year. Unite Protein Snack Bars can be found at area Walmart, Sprouts and Bristol Farms stores.

Founder Clara Paye continues with us, a Unite PB & Jelly snack bar in hand.

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May 14: UNiTE Food, Center of Effort, Greenbar Distillery

Podcasts

Segment One: Show Preview with Executive Producer & Co-Host Andy Harris
Segment Two: Clara Paye, Founder, Unite Foods, Protein Snack Bars Part One
Segment Three: Clara Paye, Founder, Unite Foods, Protein Snack Bars Part Two
Segment Four: Center of Effort Wines, Edna Valley AVA, CA Part One
Segment Five: Center of Effort Wines, Edna Valley AVA, CA Part Two
Segment Six: Litty Mathew, Founder, Greenbar Distillery, Los Angeles Part One
Segment Seven: Litty Mathew, Founder, Greenbar Distillery, Los Angeles Part Two
Segment Eight: “Ask the Chef” with Co-host Chef Andrew Gruel of the Slapfish Restaurant Group

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

UNiTE Food (Woman Owned) was inspired by their fearlessly positive immigrant Founder, Clara Payne, who didn’t see herself represented in the nutrition bar aisle. Clara wanted to capture the magic of family favorites made in kitchens across the globe. So with the help of some beloved neighbors and friends – all representing different nationalities – Clara developed a global sampling of nostalgic, childhood flavors. UNiTE Food was born to shake up the run-of-the-mill protein bar aisle – inviting customers to discover and taste the delicious diversity of flavors from around the world. No passport required. UNiTE Food, a discovery at the recent Natural Products Expo West at the Anaheim Convention Center, is shaking up the run-of-the-mill protein snack bar aisle – uniting globally inspired flavors with wholesome, gluten-free ingredients and superfoods for a nourishing, snack.” Founder Clara Payne joins us.

The rising star of California’s central coast AVA is the Edna Valley, and in these foothills lies a landmark estate vineyard, its roots spanning four decades. Center of Effort is a crown jewel of this trending wine region, famed for its Pinot Noir and Chardonnay. Edna Valley is notable for the state’s coolest wine conditions and long growing season, brought about by the breezes and morning fog from the Pacific Ocean. Center of Effort harnesses the area’s unique and valuable properties to produce wines that are well balanced and complex. The winemaking operations at Center of Effort are led by Nathan Carlson, a veteran Edna Valley winemaker, who has worked with Center of Effort estate vineyards since 2008. His experience over this time with the soil, climate, and character of each parcel of the vines has led to a quiet confidence in the ultimate results of their winemaking actions or restraint.” Winemaker & General Manager Nathan Carlson and Culinary Manager Lindsey Morin join us to pull the cork on all that is Center of Effort.

“Los Angeles-based Greenbar Distillery established in 2004 has the largest portfolio of organic spirits for customers seeking a higher standard of taste and an easier way to make the perfect cocktail. Way back when, founder Melkon Khosrovian was inspired to create infused spirits that his fiance, Litty Mathew (founder) would find more palatable than the harsh liquor served during his Armenian family celebrations— a tall task as Litty is a gourmet at heart.” “Buzz-Less Spirits” is a growing trend and product category. Greenbar has a new line of non-alcoholic canned Highballs (Un Gin+Tonic and Un Rum+Cola) as an addition to their Bitters+Soda (Burnt Orange, Earl Grey, and Lavender) cans. Greenbar Distillery Founder Litty Mathew is our guest.

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. Restaurants are still suffering from the devastating economic impact of the pandemic. Last month the House of Representatives approved more than $40 billion in assistance for restaurant owners who previously applied but were unable to receive financial assistance from the federal Restaurant Revitalization Fund. Chef Andrew shares where this sits currently.

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

Clara Paye of Unite Food Protein Bars

UNiTE Food (Woman Owned) was inspired by their fearlessly positive immigrant Founder, Clara Paye, who didn’t see herself represented in the nutrition bar aisle. Clara wanted to capture the magic of family favorites made in kitchens across the globe. So, with the help of some beloved neighbors and friends – all representing different nationalities – Clara developed a global sampling of nostalgic, childhood flavors. UNiTE Food was born to shake up the run-of-the-mill bar aisle – inviting customers to discover and taste the delicious diversity of flavors from around the world. No passport required!”

UNiTE Food, a discovery at the recent Natural Products Expo West at the Anaheim Convention Center, is shaking up the run-of-the-mill protein snack bar aisle – uniting globally inspired flavors with wholesome, gluten-free ingredients and superfoods for a nourishing, snack.” No artificial sweeteners are used and the snack bars are made with nut butters.

“The flavors of UNiTE protein snack bars are bold and bright. From comforting peanut butter and jelly (with creamy peanut butter and sweet strawberry bits) to crave-worthy churro (crunchy almonds and vanilla, dusted with cinnamon), the snack bars represent real people and places. A new addition is Mexican Hot Chocolate made with real almond butter and chocolate with hints of cinnamon and warm chili. Whether it’s a flavor you grew up with or a flavor you’ve fallen in love with, enjoy the delicious diversity of UNiTE’s bars.”

Founder Clara Paye joins us.

Lindsey Morin of Center of Effort

“The rising star of California’s central coast AVA is the Edna Valley, and in these foothills lies a landmark estate vineyard, its roots spanning four decades. Center of Effort is a crown jewel of this trending wine region, famed for its Pinot Noir and Chardonnay. Edna Valley is notable for the state’s coolest wine conditions and long growing season, brought about by the breezes and morning fog from the Pacific Ocean. Center of Effort harnesses the area’s unique and valuable properties to produce wines that are well balanced and complex.”

“Center of Effort’s respect for the vineyard and its unique environment is reflected with emphasis on sustainable viticulture, natural fermentation and other non-invasive, progressive winemaking practices. The opening of their beautiful, state of the art hospitality center has enabled them to share the vineyard experience with style and comfort both indoors and out. Center of Effort’s estate wines represent the intersection of care taking, skill and commitment, and according to Forbes, “the results are pure and elegant expressions of Edna Valley terroir.””

“The winemaking operations at Center of Effort are led by Nathan Carlson, a veteran Edna Valley winemaker, who has worked with Center of Effort estate vineyards since 2008. His experience over this time with the soil, climate, and character of each parcel of the vines has led to a quiet confidence in the ultimate results of their winemaking actions or restraint.”

Nathan Carlson of Center of Effort

“The estate at Center of Effort has origins that date back to 1978 when it was originally The Lawrence Family Winery. Founder Jim Lawrence was one of the first vintners to grasp the potential of the Edna Valley. In time, the Lawrence estate became an epicenter of the local wine community, serving as a magnet for some of the region’s brightest winemaking talents.”

“Today the vision of owners, Bill and Cheryl Swanson, is an established artisan winery that will maximize the estate’s potential and be unique within the beautiful Edna Valley. The name Center of Effort references a sailing term which is the point on the sail where the forces come together and act as a whole. Through skillful cultivation, artistic winemaking, and a passion for excellence, these forces join to create a wine that is classic, timeless and exudes a sense of place and purpose.”

Adjacent to the Center of Effort vineyard, winery and hospitality center is a beautiful 40-acre property that was acquired in the fall of 2015. After an extensive remodel to the home and event area, a GSM vineyard was planted to produce Rhone style wines. The event area includes a outdoor kitchen, putting green, oyster shell Bocce courts, orchard, and amazing views of the Edna Valley.

“At Center of Effort, we make authentic wines that tell a story of our place and our people. I’m proud that we share that story and our wines with genuine hospitality and connection,” says Winemaker Nathan Carlson.

Winemaker & General Manager Nathan Carlson and Culinary Manager Lindsey Morin join us to pull the cork on all that is Center of Effort.

Litty Mathew of Greenbar Distillery

“Los Angeles-based Greenbar Distillery established in 2004 has the largest portfolio of organic spirits for customers seeking a higher standard of taste and an easier way to make the perfect cocktail.”

“The truth is, great cocktails can be really difficult to make. That’s why Greenbar Distillery does the hard work for you, creating deeply flavorful spirits that remove the hassle, mess and guesswork from making great cocktails. This allows Greenbar’s customers to spend less time making drinks and more time enjoying friends and family.”

“Way back when, founder Melkon Khosrovian was inspired to create infused spirits that his fiance, Litty Mathew (founder) would find more palatable than the harsh liquor served during his Armenian family celebrations— a tall task as Litty is a gourmet at heart.”

“Through relentless research and experimentation, the two began to innovate the art of extracting and capturing clean, rich flavors from organic ingredients. Legend of their concoctions grew and, eventually, led them to create Greenbar Distillery.”

“Buzz-Less Spirits” is a growing trend and product category. Greenbar has a new line of non-alcoholic canned Highballs (Un Gin+Tonic and Un Rum+Cola) as an addition to their Bitters+Soda (Burnt Orange, Earl Grey, and Lavender) cans.

“How did Greenbar Distillery improve non-alcoholic cocktails? By giving them real depth and complexity through the use of authentically distilled and infused spirits. Greenbar simply finishes these by distilling off the alcohol while keeping all of the rich flavors cocktail lovers crave…only now without the buzz.”

“Delicious organic spirits = healthier planet. Saving the planet can be fun. Greenbar customers have the satisfaction of knowing that for every bottle they enjoy, Greenbar Distillery will plant one tree. Simply enjoying one cocktail made with 2oz. of their spirits renders you carbon negative for the day – how easy is that?”

Greenbar Distillery Founder Litty Mathew is our guest.

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.

Restaurants are still suffering from the devastating economic impact of the pandemic. Last month the House of Representatives approved more than $40 billion in assistance for restaurant owners who previously applied but were unable to receive financial assistance from the federal Restaurant Revitalization Fund. Chef Andrew shares where this sits currently.

Podcasts

Segment One: Show Preview with Executive Producer & Co-Host Andy Harris
Segment Two: Clara Paye, Founder, Unite Foods, Protein Snack Bars Part One
Segment Three: Clara Paye, Founder, Unite Foods, Protein Snack Bars Part Two
Segment Four: Center of Effort Wines, Edna Valley AVA, CA Part One
Segment Five: Center of Effort Wines, Edna Valley AVA, CA Part Two
Segment Six: Litty Mathew, Founder, Greenbar Distillery, Los Angeles Part One
Segment Seven: Litty Mathew, Founder, Greenbar Distillery, Los Angeles Part Two
Segment Eight: “Ask the Chef” with Co-host Chef Andrew Gruel of the Slapfish Restaurant Group

Show 466, March 19, 2022: Anne Marie Panoringan, “Voice of OC’s” Food Columnist

Food Journalist Anne Marie Panoringan

Anne Marie Panoringan is Voice of OC’s well-informed food columnist. She reports industry news, current events and trends. The column publishes every other Friday.

Anne Marie continues with us in-studio to profile how two Orange County restaurants weathered Covid 19 in very different ways and also discusses her current column (publishing on March 25th) about the burgeoning restaurant scene in Fullerton. Anne Marie also reports on last week’s Natural Products Expo West at the Anaheim Convention Center. It’s the 2nd biggest convention held annually at the ACC.

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