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

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.

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Show 322, May 4, 2019: Authors Ryan Alvarez and Adam Merrin – Husbands That Cook Part One

Ryan Alvarez and Adam Merrin are the Husbands That CookThe award-winning creators of the travel inspired cooking blog, Husbands That Cook, Ryan Alvarez and Adam Merrin, have written their first cookbook: Husbands That Cook: More Than 120 Irresistible Vegetarian Recipes And Tales From Our Tiny Kitchen.

“Cooking has always been a central part of Adam and Ryan’s relationship. From their tiny kitchen in Eagle Rock, CA, these inventive husbands are whipping up dishes inspired by their world travels and that represent significant moments in their love story.”

“With Husbands That Cook, home cooks can create fresh and savory dishes that Ryan and Adam have long been perfecting. Featuring brand new unreleased recipes, and a few of the most beloved favorites from the blog, the book is complete with stunning photos of each dish, travels around the world, and vignettes from their lives written with their trademark spunk and enthusiasm for life.”

We’ll meet the unusual duo.

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Show 322, May 4, 2019: Authors Ryan Alvarez and Adam Merrin – Husbands That Cook Part Two

Ryan Alvarez and Adam Merrin are the Husbands That CookThe award-winning creators of the travel inspired cooking blog, Husbands That Cook, Ryan Alvarez and Adam Merrin, have written their first cookbook: Husbands That Cook: More Than 120 Irresistible Vegetarian Recipes And Tales From Our Tiny Kitchen.

“Food has always been a key ingredient in Ryan Alvarez and Adam Merrin’s relationship—and this cookbook offers a unique glimpse into their lives beyond their California kitchen. From their signature Coconut Curry with Chickpeas and Cauliflower, which was inspired by their first date at a shopping mall food court, to the Communication Breakdown Carrot Cake (which speaks for itself), these and other recipes reflect the husbands’ marriage in all its flavor and variety.”

“Written with the same endearing, can-do spirit of their blog, the husbands present more than 120 brand-new recipes—plus some greatest hits from the site—that yield delicious results every time. Each entry in Husbands That Cook is a reminder of how simple and satisfying vegetarian meal-making can be, from hearty main dishes and sides to healthy snacks and decadent desserts and drinks. Ryan and Adam also outline common pantry items and everyday tools you’ll need to fully stock your kitchen.”

“Whether you’re cooking for one or feeding the whole family, this book is chock-full of great creative recipes for every day of the week, all year long.”

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

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.

 

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Show 224, May 20, 2017: Show Preview with Co-Host Andy Harris

Now a tempting preview of this Saturday’s drool-worthy show. It’s not, with profuse apologies, for dieters. If we’re successful we will always leave you incredibly hungry and thirsty. In our case that’s probably a pretty good thing…

From perhaps the foremost authority on vegetarian cooking and one of the most trusted voices in food comes a carefully curated and updated collection of 100 favorite and most inspired recipes, reflecting how Deborah Madison loves to cook now. Her new book is In My Kitchen – A Collection of New and Favorite Vegetarian Recipes. We grab Deborah from her New Mexico garden for a chat.

In 1981, Ron and Diane Miller established Silverado Vineyards to make wine from the six historic vineyards of their estate. Napa pioneers first planted these ranches to vines between 1865 and 1895. Silverado Vineyards long-time President and General Manager, Russ Weis, is our guest.

Journalist Al Mancini is well-known in Las Vegas hospitality circles. He’s been reviewing restaurants there for over 15 years. In 2011 he co-created the definitive Las Vegas dining guideEating Las Vegas – The 50 Essential Restaurants. He recently joined the Las Vegas Review-Journal as a staff writer primarily covering the food, restaurant and libations beat. We’ll meet him.

Executive Chef Eric Samaniego (ex-Little Sparrow) is hosting an unusual 5-course collaboration dinner with Taco Maria’s (SoCo in Costa Mesa) acclaimed chef/proprietor Carlos Salgado on May 24th at Michael’s on Naples in Long Beach. This is part of Michael’s on Naples ongoing monthly “Guest Chef’ing” series. Chef Samaniego joins us for an enticing preview.

Co-host Andy Harris has an arresting airline main cabin food story to share. It’s just for laughs…Frustration and bewilderment with the lack of planning only goes so far! Other food news of note, too, as time permits.

All of this and generous heaping helpings of extra deliciousness on this week’s show!

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Show 224, May 20, 2017: Deborah Madison, Icon of Vegetarian Cuisine Part One

Deborah MadisonFrom perhaps the foremost authority on vegetarian cooking and one of the most trusted voices in food comes a carefully curated and updated collection of 100 favorite and most inspired recipes, reflecting how Deborah Madison loves to cook now. Her new book is In My Kitchen – A Collection of New and Favorite Vegetarian Recipes.

Deborah Madison’s newest book shares 100 beloved and innovative recipes from her vast repertoire, all pared down to the key ingredients needed to achieve delicious, nuanced flavor, with simplified preparations.

In My Kitchen is a vegetable-forward cookbook organized alphabetically and featuring recipes like Roasted Jerusalem Artichoke Soup with Sunflower Sprouts; Fennel Shaved with Tarragon and Walnuts; and Olive Oil, Almond, and Blood Orange Cake. With dozens of tips for building onto, scaling back, and creating menus around, Deborah’s recipes have a modular quality that makes them particularly easy to use.

Deborah Madison, the founding chef of San Francisco’s popular Greens restaurant, is the author of nine highly regarded cookbooks. Deborah Madison’s The Savory Way, Vegetarian Cooking for Everyone and Local Flavors have all received James Beard Foundation Awards.

A cooking teacher for two decades, a contributor to many magazines, and long involved in the local food and farming movement, Madison is the recipient of many other awards, including the MFK Fisher Mid-Career Award.

We grab Deborah from her New Mexico garden for a chat.

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Show 224, May 20, 2017: Deborah Madison, Icon of Vegetarian Cuisine Part Two

Deborah MadisonFrom perhaps the foremost authority on vegetarian cooking and one of the most trusted voices in food comes a carefully curated and updated collection of 100 favorite and most inspired recipes, reflecting how Deborah Madison loves to cook now. Her new book is In My Kitchen – A Collection of New and Favorite Vegetarian Recipes.

In My Kitchen is Deborah’s most personal cookbook. It takes you inside her home, reflecting how she cooks and eats today – with sophisticated and layered recipes that have been pared down and perfected after years of refinement. The more than one hundred recipes included here showcase Deborah’s style of carefully considered, forgiving, and endlessly adaptable recipes – perfect as they are, but also ripe for modification and improvisation.

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May 20: Deborah Madison, Silverado Vineyards, Al Mancini, Eric Samaniego, Carlos Salgado

Podcasts

Segment One: Show Preview with Co-Host Andy Harris
Segment Two: Deborah Madison, Icon of Vegetarian Cuisine Part One
Segment Three: Deborah Madison, Icon of Vegetarian Cuisine Part Two
Segment Four: Russ Weis, President & General Manager, Silverado Vineyards
Segment Five: Al Mancini, Staff Writer, Las Vegas Review-Journal Part One
Segment Six: Al Mancini is a Staff Writer at the Las Vegas Review-Journal Part Two
Segment Seven: Eric Samaniego, Executive Chef, Michael’s on Naples, Long Beach
Segment Eight: Co-Host Andy Harris with an airline food story…

Now a tempting preview of this Saturday’s drool-worthy show. It’s not, with profuse apologies, for dieters. If we’re successful we will always leave you incredibly hungry and thirsty. In our case that’s probably a pretty good thing…

From perhaps the foremost authority on vegetarian cooking and one of the most trusted voices in food comes a carefully curated and updated collection of 100 favorite and most inspired recipes, reflecting how Deborah Madison loves to cook now. Her new book is In My Kitchen – A Collection of New and Favorite Vegetarian Recipes. We grab Deborah from her New Mexico garden for a chat.

In 1981, Ron and Diane Miller established Silverado Vineyards to make wine from the six historic vineyards of their estate. Napa pioneers first planted these ranches to vines between 1865 and 1895. Silverado Vineyards long-time President and General Manager, Russ Weis, is our guest.

Journalist Al Mancini is well-known in Las Vegas hospitality circles. He’s been reviewing restaurants there for over 15 years. In 2011 he co-created the definitive Las Vegas dining guide – Eating Las Vegas – The 50 Essential Restaurants. He recently joined the Las Vegas Review-Journal as a staff writer primarily covering the food, restaurant and libations beat. We’ll meet him.

Executive Chef Eric Samaniego (ex-Little Sparrow) is hosting an unusual 5-course collaboration dinner with Taco Maria’s (SoCo in Costa Mesa) acclaimed chef/proprietor Carlos Salgado on May 24th at Michael’s on Naples in Long Beach. This is part of Michael’s on Naples ongoing monthly “Guest Chef’ing” series. Chefs Samaniego and Salgado join us for an enticing preview.

Co-host Andy Harris has an airline main cabin food story to share. It’s just for laughs…Frustration and bewilderment with the lack of planning only goes so far! Other food news of note, too, as time permits.

Deborah MadisonFrom perhaps the foremost authority on vegetarian cooking and one of the most trusted voices in food comes a carefully curated and updated collection of 100 favorite and most inspired recipes, reflecting how Deborah Madison loves to cook now. Her new book is In My Kitchen – A Collection of New and Favorite Vegetarian Recipes.

Deborah Madison’s newest book shares 100 beloved and innovative recipes from her vast repertoire, all pared down to the key ingredients needed to achieve delicious, nuanced flavor, with simplified preparations.

In My Kitchen is a vegetable-forward cookbook organized alphabetically and featuring recipes like Roasted Jerusalem Artichoke Soup with Sunflower Sprouts; Fennel Shaved with Tarragon and Walnuts; and Olive Oil, Almond, and Blood Orange Cake. With dozens of tips for building onto, scaling back, and creating menus around, Deborah’s recipes have a modular quality that makes them particularly easy to use.

Deborah Madison, the founding chef of San Francisco’s popular Greens restaurant, is the author of nine highly regarded cookbooks. Deborah Madison’s The Savory Way, Vegetarian Cooking for Everyone and Local Flavors have all received James Beard Foundation Awards.

A cooking teacher for two decades, a contributor to many magazines, and long involved in the local food and farming movement, Madison is the recipient of many other awards, including the MFK Fisher Mid-Career Award.

We grab Deborah from her New Mexico garden for a chat.

In My Kitchen is Deborah’s most personal cookbook. It takes you inside her home, reflecting how she cooks and eats today – with sophisticated and layered recipes that have been pared down and perfected after years of refinement. The more than one hundred recipes included here showcase Deborah’s style of carefully considered, forgiving, and endlessly adaptable recipes – perfect as they are, but also ripe for modification and improvisation.

Russ WeisIn 1981, Ron and Diane Miller established Silverado Vineyards to make wine from the six historic vineyards of their estate. Napa pioneers first planted these ranches to vines between 1865 and 1895.

Each vineyard played an important role in establishing the reputation of their growing area : Carneros, Coombsville, Yountville, Soda Creek Canyon and Stags Leap District. The beautiful fruit from these six vineyards is the exclusive source of Silverado Vineyards’ Estate and Single Vineyard wines – the Miller family’s highest expression of the Napa Valley they love and admire.

“The beginning of vine planting is like the beginning of mining for precious metals: the winegrower also ‘prospects’.”

– Robert Louis Stevenson,
The Silverado Squatters, 1880

A century later, the Miller family began the journey Stevenson described, establishing Silverado Vineyards in 1981. “It was beautiful land, and it was land that was working,” observed the late Diane Miller of their first vineyards, purchased in the 1970s. Diane and Ron sold their grapes to some of Napa’s best vintners, who made award winning wines from them year after year. Encouraged, they struck out on their own with the goal of making the best wines the estate could produce at a fair price. This has remained the guiding philosophy over the years.

The winery’s name, Silverado, comes from the abandoned mining town at the top of the Napa Valley, where Stevenson stayed so many years ago. It is an appropriate symbol: three generations of the Miller family are still “prospecting” for wine, staying true to the idea of coaxing something precious from the soils we are privileged to care for.

Silverado Vineyards long-time President and General Manager, Russ Weis, is our guest.

Al ManciniJournalist Al Mancini is well-known in Las Vegas hospitality circles and beyond. He’s been reviewing restaurants there for over 15 years. In 2011 he co-created the definitive Las Vegas dining guideEating Las Vegas – The 50 Essential Restaurants. He recently joined the Las Vegas Review-Journal as a staff writer primarily covering the food, restaurant and libations beat. We’ll meet him>.

Al discovered his passion for food while living in New York City, where he attended law school by day, tended bar and made pizza at the infamous punk club CBGB by night, and explored the Big Apple’s dynamic dining scene during every spare moment in between.

Eric SamaniegoExecutive Chef Eric Samaniego (ex-Little Sparrow) is hosting an unusual 5-course collaboration dinner with Taco Maria’s (SoCo in Costa Mesa) acclaimed chef/proprietor Carlos Salgado on May 24th at Michael’s on Naples in Long Beach. This is part of Michael’s on Naples ongoing monthly “Guest Chef’ing” series.

Among the many accomplishments of Chef Salgado is being named one of Food & Wine’s Best Chefs of 2015. Taco Maria is known for Alta California cuisine, an intriguing fusion of Mexican and American flavors and cultures.

Chef Samaniego never reveals in advance what he and his guest chef will prepare simply because he’s not quite sure himself.  The evening tends to be spontaneous, much like going to a friend’s home for dinner and leaving the menu up to the host. Both chefs will shop the local farmers’ markets and visit Farm Lot 59, the local urban farm, for ingredients just days before, which will drive the creativity of their five-course dinner.

“I really like collaborating with other chefs,” said Samaniego.  “I love to try new techniques and experiment with new ideas in the kitchen. It’s even more fun when you’re cooking with someone you have tremendous respect for and consider a friend.  I’m looking forward to having Chef Salgado join me on May 24.”

Chefs Samaniego and Salgado join us for an enticing preview.

Collier Cook of Santa Catalina Island Company and Andy HarrisCo-host Andy Harris has an airline main cabin food story to share. It’s just for laughs…Frustration and bewilderment with the lack of planning on the part of a major air carrier only goes so far! Other fresh food news of note, too, as time permits.

Podcasts

Segment One: Show Preview with Co-Host Andy Harris
Segment Two: Deborah Madison, Icon of Vegetarian Cuisine Part One
Segment Three: Deborah Madison, Icon of Vegetarian Cuisine Part Two
Segment Four: Russ Weis, President & General Manager, Silverado Vineyards
Segment Five: Al Mancini, Staff Writer, Las Vegas Review-Journal Part One
Segment Six: Al Mancini is a Staff Writer at the Las Vegas Review-Journal Part Two
Segment Seven: Eric Samaniego, Executive Chef, Michael’s on Naples, Long Beach
Segment Eight: Co-Host Andy Harris with an airline food story…

Show 215, March 18, 2017: Executive Chef Craig Strong, Studio, Montage Laguna Beach

Craig StrongKnown for presenting extraordinary seasonal tasting menus, Executive Chef Craig Strong has introduced a new Vegetarian Tasting Menu at Studio at Montage Laguna Beach. The new tasting menu, now offered at the Laguna Beach free-standing, ocean-view restaurant, highlights the restaurant’s 1,000-square-foot raised bed garden with dishes that play on classic French specialties made deliciously vegetarian. We pull Chef Strong out of his amazing kitchen for a brief chat.

“This new tasting menu highlights vegetables at the center of the plate with twists on classics, like Pot‘ato’-au-Feu, a take on the traditional Pot-au-Feu beef stew, and Crimson Beet Tartare, my take on a traditional steak tartare, with a golden beet ‘yolk’ in place of the expected raw egg yolk,” explains Chef Strong, who is known for his modern French cuisine with California influences. “I believe that we ‘eat’ with our eyes and noses long before we taste anything, and this menu allows my guests to do just that with nature’s bounty.”

“This is a great menu for vegetarians and non-vegetarians, alike,” commented Chef Strong, whose family garden of zucchini and tomatoes first inspired him to experiment in the kitchen as a child. “Diners who are looking to explore the best seasonal and local produce will find adventure in this menu.”

Studio has been recognized with Five Stars from Forbes Travel Guide, Three Stars from Los Angeles Times, Robb Report as one of “America’s Finest Dining Restaurants,” and Food & Wine Magazine’s “Top 50 Hotel Restaurants.” Studio has also earned the “Best of Award of Excellence” from Wine Spectator and is rated one of Zagat’s “America’s Top Restaurants.”

Studio serves dinner nightly from 5:00 p.m. to 10:00 p.m. Dark on Monday evening.

Congrats to Chef Strong. This June marks his 8th Anniversary at the helm of Studio!

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Show 166, April 2, 2016: “Organic” Seafood with Chef Andrew Gruel

Andrew Gruel at the AM830 KLAA StudiosWhen it comes to fresh seafood the term “Organic” is starting to be thrown around quite regularly as a buzzword. With fish and other seafood what does organic really mean? Are there even accepted standards for using this on a label? We’ll find out…

Our own resident seafood authority, Chef Andrew Gruel, will clear the haze for us on this one.

The United States Department of Agriculture sets the standards in the United States for what “Organic” means. Unfortunately, these standards have not been established for seafood. In other words when you see the label “Organic” on fresh seafood in America it’s meaningless.

Next there is the issue of whether wild caught seafood could ever be labeled organic. Since you can’t control what the fish ate before being caught the answer is “probably not.” Know your seafood supplier…

Most of the seafood we consume in the United States is now safely farm-raised. Can this ever conceptually be organic? Possibly, if the fish is raised on vegetarian, organic feed.

 

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