Tag Archives: vegan

Show 512, February 11, 2023: Tyler Malek, Head Ice Cream Innovator, Salt & Straw, Portland

Posted on by
Tyler Malek of Salt and Straw

“Co-founded by cousins Kim and Tyler Malek, Salt & Straw crafts award-winning ice cream that tells the story of artisans, farmers and meaningful food moments. Head Ice Cream Innovator Tyler Malek, whose recipes have been published in numerous national food magazines, creates a menu of 12 classic flavors, alongside monthly rotating menus that reflect culinary trends, seasonality of ingredients and relevant cultural moments. From their humble beginnings as a single ice cream cart, Salt & Straw now has 30 shops in Oregon, Washington, California and Florida, and ships their ice cream nationwide, while still maintaining their commitment to craft and artisanship, with all flavors being made in their kitchen headquarters in Portland, Oregon.”

“To celebrate the month of chocolate and love, Salt & Straw’s new limited-time Chocolatiers Series features flavors that are made in partnership with local chocolatiers from each of the five markets where Salt & Straw shops are located.”

The new flavors, which are available during February in Salt & Straw scoop shops and via national shipping include Compartés Coffee & Love Nuts — A smooth, caramel-y medium roast coffee from Colombia is brewed and blended into the ice cream which is then studded with immaculate Love Nuts (pecans that are caramelized in tahitian vanilla, sprinkled with sea salt, and then coated in 14 layers of LA’s Compartés Chocolate).”

At Salt & Straw 20 per cent of their menu features vegan flavors including Peanut Butter Brittle Caramel Fudge.

Podcast: Play in new window | Download

Subscribe: RSS

Show 494, October 8, 2022: Scott Kaylin, “The Pickle Man” of Kaylin + Kaylin Pickles, Original Farmers Market Part One

Posted on by
Scott Kaylin of Kaylin + Kaylin Pickles

“Every New Yorker knows the satisfaction of biting into the perfect pickle. Whether it’s a family recipe passed down from generations, or your go-to cart in the middle of Manhattan, one never has to venture too far to find their favorite, tasty treat.”

“After spending almost 30 years working in NYC, Scott Kaylin (aka “The Pickle Man”) found himself on the West Coast becoming his best self. However, one thing was missing: New York pickles. Well, honestly, even just an edible pickle. And that’s when Scott realized he had no choice but to make it easy for everyone, regardless of which coast they call home, to enjoy what he grew up knowing, loving, and suddenly wanting more than ever before. Kaylin + Kaylin Pickles was the inspired result.”

“Pickles bring people happiness. Scott witnessed this first hand in the spring of 2020, one month after opening the first pickle-tasting bar at The Original Farmer’s Market at 3rd St. & Fairfax Ave. in Los Angeles. Week after week, even through a global pandemic, customers kept calling, reaching out, and coming back for their favorite flavors of spicy, sour, and sweet –– ensuring we would not only survive, but make it out on the other side. From there, the idea of Kaylin + Kaylin was solidified.” 

“Whether looking for pickles that are fermented, brined, the perfect addition to any recipe, or a salty, standalone snack, each of Kaylin + Kaylin’s flavors are crafted to cure any craving, and keep tastebuds buzzing for more. Kaylin + Kaylin brings a modern approach to a timeless food that can be enjoyed wherever, whenever, and by whomever.”

Think you hate pickles? Scott modestly suggests you try his Honey Mustard Pickles. They are sweet, tangy and the combo makes no sense but, boy, does it work. Scott observes that 98 per cent of his guests who sample the Honey Mustard at the Kaylin + Kaylin Pickle-Tasting Bar become converts. No honey is actually used in the preparation so the pickles are Vegan.

Scott takes a pause from his busy pickle-tasting bar at the Original Farmers Market to be our guest.

Podcast: Play in new window | Download

Subscribe: RSS

Show 494, October 8, 2022: Scott Kaylin, “The Pickle Man” of Kaylin + Kaylin Pickles, Original Farmers Market Part Two

Posted on by
Scott Kaylin of Kaylin + Kaylin Pickles

“Every New Yorker knows the satisfaction of biting into the perfect pickle. Whether it’s a family recipe passed down from generations, or your go-to cart in the middle of Manhattan, one never has to venture too far to find their favorite, tasty treat.”

“After spending almost 30 years working in NYC, Scott Kaylin (aka “The Pickle Man”) found himself on the West Coast becoming his best self. However, one thing was missing: New York pickles. Well, honestly, even just an edible pickle. And that’s when Scott realized he had no choice but to make it easy for everyone, regardless of which coast they call home, to enjoy what he grew up knowing, loving, and suddenly wanting more than ever before. Kaylin + Kaylin Pickles was the inspired result.”

“Pickles bring people happiness. Scott witnessed this first hand in the spring of 2020, one month after opening the first pickle-tasting bar at The Original Farmer’s Market at 3rd St. & Fairfax Ave. in Los Angeles. Week after week, even through a global pandemic, customers kept calling, reaching out, and coming back for their favorite flavors of spicy, sour, and sweet –– ensuring we would not only survive, but make it out on the other side. From there, the idea of Kaylin + Kaylin was solidified.” 

“Whether looking for pickles that are fermented, brined, the perfect addition to any recipe, or a salty, standalone snack, each of Kaylin + Kaylin’s flavors are crafted to cure any craving, and keep tastebuds buzzing for more. Kaylin + Kaylin brings a modern approach to a timeless food that can be enjoyed wherever, whenever, and by whomever.”

Think you hate pickles? Scott modestly suggests that you try their Honey Mustard Pickles. They are sweet, tangy and the combo logically makes no sense but, boy, does it work. The clear majority of guests who sample the Honey Mustard at the Kaylin + Kaylin Pickle-Tasting Bar become converts. No honey is used so it’s Vegan….

Scott takes a further pause from his busy pickle-tasting bar at the Original Farmers Market to continue as our guest.

Podcast: Play in new window | Download

Subscribe: RSS

Show 436, July 31, 2021: Co-Host Chef Andrew Gruel of the Slapfish Restaurant Group with “Ask the Chef”

Posted on by
Andy Harris and Andrew Gruel at Cabana 14 at the Cove at Pechanga Resort and Casino

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…

The plant-based faux meat producers (a fast-growing consumer market) are now trying to replicate the bite and fatty mouthfeel of chicken in the form of nuggets and strips. (They seem to have meat burger substitutes perfected.) The products are being promoted as a healthier alternative to the real bird and also gentler on the environment. Chef Andrew has experience with both serving premium chicken and truly tasty plant-based menu items that are created from-scratch. He also is a steward of the environment. We’ll “Ask the Chef.”

Podcast: Play in new window | Download

Subscribe: RSS

Show 431, June 26, 2021: Dr. Shica Little, Dr. Shica’s Bakery, Westfield Culver City Part Two

Posted on by
Doctor Shica Little of Dr Shica's Bakery

“Dr. Shica Little, known to many as “Southern Sweet Maker to the Stars” as she channels her love of baking and her Southern upbringing into her signature Southern sweets and custom creations, is now showcasing her Southern hospitality at her first official Dr. Shica’s Bakery retail bakery location at Westfield Culver City which opened last month. Her irresistible treats are brownies, cookies, cakes and custom creations.”

“Dr. Shica has always enjoyed her small bakery business as a fun side project in hopes that one day it would grow beyond her home kitchen. When the COVID-19 pandemic hit in March of 2020, Dr. Shica, a Doctor of Education and college professor in the educational services industry was laid off from her corporate job and she knew right then that it was time to turn her dream into a reality, so she created Dr. Shica’s Bakery online in Los Angeles.”

“Dr. Shica’s Bakery creates gourmet, Southern-style desserts using only the freshest premium ingredients. Dr. Shica also knew she wanted to expand her baked goods to meet the growing demand for vegan treats, so she developed and is introducing a new line of mouth-watering, plant-based Vegan Desserts that satisfy those sweet cravings and allow her plant-based customers to maintain their vegan lifestyles all while continuing to indulge and enjoy.”

“Reinventing her family’s recipes, Dr. Shica brings old favorites into the modern era featuring desserts with the taste of home and the sophistication of a gourmet bakery, including Signature Sweets such as Dr. Shica’s Cookies – Sprinkle Delight, Hot Chocolate, Gigi’s Chocolate Chip, Vegan Chocolate Chunk, Lemon Drop, Red Velvet; Cake – Debra’s Red Velvet Cake; Brownies – Almost Famous Brownies; full line of Vegan Desserts – Vegan Almost Famous Brownies, Vegan Cookies, Vegan Red Velvet Cake, and Signature Boxes including Dr. Shica’s Spring Gift Box, Gourmet Dessert Box, Vegan Gourmet Dessert Boxes, and Traditional and Vegan Birthday Boxes. Also, not to be missed are Dr. Shica’s Custom Creations as Dr. Shica’s Bakery will bring joy to any celebration and if you dream it, they will make it!”

Dr. Shica joins us with whisk in hand.

Podcast: Play in new window | Download

Subscribe: RSS

Show 338, August 24, 2019: Chef Andrew Gruel of Slapfish Restaurant Group with “Ask the Chef”

Posted on by

Andy Harris and Andrew Gruel at the Fifth Anniversary of the SoCal Restaurant ShowOur always on the go Co-Host, Chef Andrew Gruel of The Slapfish Restaurant Group,” joins us with another installment of “Ask the Chef.” Chef Andrew responds to your questions.

Plant-based seafood substitutes are coming into the consumer marketplace. It’s a huge subject of spirited conversation and has been in the news recently. Chef Andrew shares his thoughts.

Podcast: Play in new window | Download

Subscribe: RSS

Show 336, August 10, 2019: Zama Tea & Kombucha, Old Town Tustin Part One

Posted on by

Leanne Herrera of Zama Tea and KombuchaZama Tea & Kombucha is a community-focused, brick and mortar tea and Kombucha bar and wellness café serving many tasty vegan and healthier food options. Zama celebrated its Third Anniversary in Old Town Tustin in June.

“Observing the demands of a healthier beverage, Zama Tea opened one of the first Kombucha On Tap locations in the OC at the Packing House’s lower level. That location has since moved to Old Town Tustin, Ca. Kombucha [Kawm-Boo-Cha ] a non-alcoholic, probiotic tea is gaining popularity among foodies who favor organic beverages with a very low sugar content and lots of health benefits.

All the Kombuchas are house-brewed and at any given time a rotating selection of ten flavors options (from a master recipe library of 70 flavors) are available to enjoy on tap at the 12-foot Kombucha Bar. It’s housed in a carefully restored, historic building in Old Town Tustin (the site of the first Doctor’s Office in Tustin.) It’s also the home of the Three Pug Bakery, a local artisan enterprise.

Zama Tea & Kombucha provides a welcome, holistic respite from the stresses of everyday life. An unexpected feature is a tranquil, shaded back patio.

Proprietress Leanne Herrera pulls the tap for us.

Podcast: Play in new window | Download

Subscribe: RSS

Show 336, August 10, 2019: Zama Tea & Kombucha, Old Town Tustin Part Two

Posted on by

Leanne Herrera of Zama Tea and KombuchaZama Tea & Kombucha is a community-focused, brick and mortar tea and Kombucha bar and wellness café serving many tasty vegan and healthier food options. Zama celebrated its Third Anniversary in Old Town Tustin in June.

“Kombucha is a very popular topic in the beverage industry these days. While very well-liked, it is also quite controversial. The main reason for this is the many claims of health benefits, arguments over the best ingredients to use, and especially whether “raw” or pasteurized versions are better for you. Don’t let the controversy bother you, though; it is still a beverage that you should consider drinking and enjoying!”

Kombucha is a beverage made of fermented bacteria and yeast in tea. Its routes have been traced back to 221 B.C. in China, but may go back even further! While the drink is called various things including “Manchurian mushroom,” the tea fungus is not made with any mushrooms. (The reason for this name comes from the appearance that is created during the fermenting process.)

Proprietress Leanne Herrera continues the conversation and taps a fresh keg of Kombucha for us.

Podcast: Play in new window | Download

Subscribe: RSS

Show 285, August 11, 2018: Tony Yanow, Brennan’s in Marina del Rey, Artisanal Brewers Collective

Posted on by

Tony YanowBrennan’s in Marina del Rey has been a friendly, locals’ institution in the area since 1972. It is particularly known for their Thursday night Turtle Racing and potent libations. It was never about the food. In recent years it had become pretty divey.

The Artisanal Brewers Collective came to the rescue last year and after a lengthy, top-to-bottom restoration reopened Brennan’s in time for St. Patrick’s Day 2018. The food is now something to talk about (including Vegan specialties) as well as the potent libations. Happily the turtle racing is back twice a month on the traditional Thursday evenings.

The Bomb Brunch happens on Weekends with specialties including Almond Ricotta Toast, Breakfast Pizza and Smoked Salmon Benedict. Every Friday afternoon from 4 to 7:00 p.m. is the Free Pizza Party Power Hour. It’s free pizza and live music on the Brennan’s patio.

“Combining the traditions of the past with a few new ideas, Brennan’s strives to be the premier beach city restaurant for entertaining visitors, grabbing a drink with friends for the game or dining with your loved ones. We promote the improvement of our community and the people in it. We pride ourselves on presenting a menu and environment for locals, visitors and everything in between. Best of all, we do it with the perfect pint, one turtle race at a time!”

Proprietor Tony Yanow (ex-Golden Road Brewing) is our guest.

Podcast: Play in new window | Download

Subscribe: RSS

Show 278, June 23, 2018: Chef Ricardo Zarate, Rosaline in West Hollywood

Posted on by

Ricardo Zarate of Mo-Chica and PiccaWe chatted with Chef Ricardo Zarate recently about his new restaurant in Las Vegas, Once, located at The Palazzo Resort. His new flagship in West Hollywood on Melrose Ave. (launched last June) is Rosaline. It’s dinner and Sunday Brunch.

Here Chef Ricardo takes his guests back to his roots with a menu of classic Peruvian dishes alongside “street-food” fare updated with a California sensibility. Also a ceviche bar.

The restaurant is named after Chef Ricardo’s mother, Rosaline. It’s what he calls the “next phase of Peruvian dining.”

All the menus include vegan, vegetarian and gluten-free-options.

Chef Ricardo Zarate joins us.

 

Podcast: Play in new window | Download

Subscribe: RSS