Show 532, July 1, 2023: Show Preview with Executive Producer & Co-Host Andy Harris

Happy Independence Day Weekend!

Cork & Fork restaurant in Indio was born out of their Cooking School, Cooking with Class. What started as a weekly get together on Wednesday evenings inside the cooking school featured small plates and wines by the glass. Each week the list of attendees grew and grew until Executive Chef Andie Hubka was turning away more people than she could seat. The empty space next door suddenly became very appealing! A big move to a new location in 2023 saw the addition of twice the seating, a full bar and private dining rooms. The rest as they say, is history!” Chef Andie Hubka takes a break from her busy kitchens to join us.

Dewlson Family Farm in Santa Maria is the “retirement project” of active husband and wife, (first generation farmers) Ron Dewey and Judy Paulson. It’s a family-owned, working farm established in 2010 designed to be an “Oasis of Experience” where people come to explore, learn, and relax. On the Farm, Ron and Judy grow Lisbon Lemons, five varieties of premium Arabica coffee beans sourced from The Big Island of Hawaii and three varieties of tea from renowned regions of China. Currently visits are by appointment only for the safety and convenience of farm guests. Farmer Judy Paulson is our guest with a basket of Lisbon Lemons in hand.

Naughty Oak Brewing Company located in Orcutt in the Santa Maria Valley is a collaboration of a dedicated craft beer-loving husband and wife team. It’s the first craft brewery in Orcutt. Their motto is, “Comradery Through Quality.” At any given time there are 12 house-brewed craft beers and seltzers available. Think Phantasmic Voyage West Coast IPA and Fuzzy Navel Blond Ale with Orange & Peach for openers. Bring your own food or enjoy the varied menus of their rotating food trucks. “The aim at Naughty Oak Brewing Co. is to provide the guests with high-quality beers that can be enjoyed in an environment that promotes community.” Proprietor Emily Kitts joins us to tap the keg on all that is Naughty Oak Brewing Co.

Our own Chef Andrew Gruel, the menu-maker behind the full-service Calico Fish House (in Huntington Beach) and also the founder of Big Parm (New Jersey-style pizza) in the Mess Hall in Tustin provides another timely and informative “Ask the Chef” segment where Chef Andrew responds to listeners thoughtful inquiries. Chef Andrew is a fan of chicken as a value-priced and versatile protein. Last week the U.S. Agriculture Department authorized the sale of cell-cultivated / cultured chicken that comes from a lab. It’s very expensive and, for now, will only be available as a novelty menu item in a high-end restaurant in Washington, DC and another in the Bay Area. Chef Andrew fills us in. Is this a food product that’s even really needed? Summer is a great time to grill authentic Veggie Burgers made from real vegetables that highlight their taste. Chef Andrew has the background.

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

July 1: Cork & Fork, Dewlson Family Farm, Naughty Oak Brewing Company

Podcasts

Segment One: Show Preview with Executive Producer & Co-Host Andy Harris
Segment Two: Executive Chef Andie Hubka, Cork & Fork, Indio, CA Part One
Segment Three: Executive Chef Andie Hubka, Cork & Fork, Indio, CA Part Two
Segment Four: Dewlson Family Farm, Santa Maria with Judy Paulson Part One
Segment Five: Dewlson Family Farm, Santa Maria with Judy Paulson Part Two
Segment Six: Naughty Oak Brewing Co. in Orcutt, CA with Proprietress Emily Kitts
Segment Seven: Chef & Co-Host Andrew Gruel with “Ask the Chef” Part One
Segment Eight: Chef & Co-Host Andrew Gruel with “Ask the Chef” Part Two

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

Happy Independence Day Weekend!

Cork & Fork restaurant in Indio was born out of their Cooking School Cooking with Class. What started as a weekly get together on Wednesday evenings inside the cooking school featured small plates and wines by the glass. Each week the list of attendees grew and grew until Executive Chef Andie Hubka was turning away more people than she could seat. The empty space next door suddenly became very appealing! A big move to a new location in 2023 saw the addition of twice the seating, a full bar and private dining rooms. The rest as they say, is history!” Chef Andie Hubka takes a break from her busy kitchens to join us.

Dewlson Family Farm in Santa Maria is the “retirement project” of active husband and wife, (first generation farmers) Ron Dewey and Judy Paulson. It’s a family-owned, working farm established in 2010 designed to be an “Oasis of Experience” where people come to explore, learn, and relax. On the Farm, Ron and Judy grow Lisbon Lemons, five varieties of premium Arabica coffee beans sourced from The Big Island of Hawaii and three varieties of tea from renowned regions of China. Currently visits are by appointment only for the safety and convenience of farm guests. Farmer Judy Paulson is our guest with a basket of Lisbon Lemons in hand.

Naughty Oak Brewing Company located in Orcutt in the Santa Maria Valley is a collaboration of a dedicated craft beer-loving husband and wife team. It’s the first craft brewery in Orcutt. Their motto is, “Comradery Through Quality.” At any given time there are 12 house-brewed craft beers and seltzers available. Think Phantasmic Voyage West Coast IPA and Fuzzy Navel Blond Ale with Orange & Peach for openers. Bring your own food or enjoy the varied menus of their rotating food trucks. “The aim at Naughty Oak Brewing Co. is to provide the guests with high-quality beers that can be enjoyed in an environment that promotes community.” Proprietor Emily Kitts joins us to tap the keg on all that is Naughty Oak Brewing Co.

Our own Chef Andrew Gruel, the menu-maker behind the full-service Calico Fish House (in Huntington Beach) and also the founder of Big Parm (New Jersey-style pizza) in the Mess Hall in Tustin provides another timely and informative “Ask the Chef” segment where Chef Andrew responds to listeners thoughtful inquiries. Chef Andrew is a fan of chicken as a value-priced and versatile protein. Last week the U.S. Agriculture Department authorized the sale of cell-cultivated / cultured chicken that comes from a lab. It’s very expensive and, for now, will only be available as a novelty menu item in a high-end restaurant in Washington, DC and another in the Bay Area. Chef Andrew fills us in. Is this a food product that’s even really needed? Summer is a great time to grill Veggie Burgers made from real vegetables that highlight their taste. Chef Andrew has the background.

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

Andie Hubka of Platinum Hospitality Group

Cork & Fork restaurant in Indio was born out of their Cooking School, Cooking with Class. What started as a weekly get together on Wednesday evenings inside the cooking school featured small plates and wines by the glass. Each week the list of attendees grew and grew until Executive Chef Andie Hubka was turning away more people than she could seat. The empty space next door suddenly became very appealing!

A big move to a new location in 2023 saw the addition of twice the seating, a full bar and private dining rooms. The rest as they say, is history!” This is casual fine dining at its best. The menu features creative small plates ranging from classic comfort to exotic fusion. Chef Andie uses the highest quality ingredients and shops locally, organically and sustainable whenever possible. Cork & Fork’s Mix, Match, Share & Enjoy philosophy allows you to choose your own adventure and order many small plates to share, or let the chef choose for you if you’d like with their Seasonal Tasting Menu.”

“Cork & Fork offers an eclectic list of affordable wines by the glass and bottles to share, with perfect pairing advice for each of their tasty dishes. The wine list features important varietals and award-winning winemakers from around the world, with an emphasis on food friendly wines.”

“Andie Hubka is the award winning Executive Chef and Owner of three acclaimed restaurants – Cork & Fork, Heirloom Craft Kitchen in Indio and the recently opened Tu Madres Cantina & Grill (located next door to Hierloom). Andie was named “Chef of the Year” by Palm Springs Life Magazine for her work at her beloved cooking school, Cooking with Class, and has since gone on to open her exceptional restaurant Cork & Fork, which has earned top honors including Best New Restaurant in 2013 in the prestigious ‘My Desert’ poll.”

“A teacher at heart, Andie staffs her kitchens with students from the La Quinta High School Culinary Program, in partnership with the school, creating the Desert’s first paid culinary internship program that has successfully graduated 6 years of students in to the local culinary workforce and beyond.”

Chef Andie Hubka takes a break from her busy kitchens to join us.

Judy Paulson of Dewlson Family Farm

Dewlson Family Farm in Santa Maria in the Santa Maria Valley is the “retirement project” of active husband and wife, (first generation farmers) Ron Dewey and Judy Paulson. It’s a family-owned, working farm established in 2010 designed to be an “Oasis of Experience” where people come to explore, learn, and relax. On the Farm Ron & Judy grow Lisbon Lemons, five varieties of premium Arabica coffee beans sourced from The Big Island of Hawaii and three varieties of tea from renowned regions of China.

Currently visits are by appointment only for the safety and convenience of farm guests.

“Ron and Judy are proud of their safe, sustainable farm practices that protect the health and well-being of their family, farm associates and valued guests. This makes it possible for guests to walk their farm, eat farm-grown fruits, and enjoy coffee and tea with confidence in your safety.”

Private Farm Tours personally conducted by Judy and Ron include Coffee Tour & Tasting, Tea Tour & Blend Creation and the Exotic Plant Tour.

Judy Paulson takes a break from the Farm Tour to join us.

Emily Kitts of Naughty Oak Brewing

Naughty Oak Brewing Company established in 2015 in Orcutt in the Santa Maria Valley is a collaboration of a dedicated, craft beer-loving husband and wife team. It’s the first craft brewery in Orcutt. Their motto is, “Comradery Through Quality.”

At any given time there are 12 house-brewed craft beers and seltzers available. Think Phantasmic Voyage West Coast IPA and Fuzzy Navel Blond Ale with Orange & Peach for openers. Bring your own food or enjoy the varied menus of their rotating food trucks. Also recognized for hosting the best Trivia Night (Wednesday) in the Santa Maria Valley. “The aim at Naughty Oak Brewing Co. is to provide the guests with high-quality beers that can be enjoyed in an environment that promotes community.”

Proprietor Emily Kitts joins us to tap the keg on all that is Naughty Oak Brewing Co.

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

Our own Chef Andrew Gruel, the menu-maker behind the recently launched, full-service Calico Fish House (in the Sunset Beach area of Huntington Beach) and also the founder of Big Parm (New Jersey-style pizza) in the Mess Hall in Tustin provides another timely and informative Ask the Chef segment where Chef Andrew responds to listeners thoughtful inquiries.

Chef Andrew is a long-time fan of chicken as a value-priced and versatile protein. Last week the U.S. Agriculture Department authorized the sale of cell-cultivated / cultured chicken that comes from a lab. It originates from a single cell and then quickly multiplies. It’s very expensive and, for now, will only be available as a novelty menu item in a high-end restaurant in Washington, DC and another in the Bay Area. Chef Andrew fills us in. Is this a food product that’s even really needed?

Summer is a great time to grill Veggie Burgers made from real vegetables that highlight their taste. Chef Andrew continues with us sharing his background from his direct experience as the menu maker for Butterleaf. A popular Veggie Burger (made in-house) was on the menu.

Podcasts

Segment One: Show Preview with Executive Producer & Co-Host Andy Harris
Segment Two: Executive Chef Andie Hubka, Cork & Fork, Indio, CA Part One
Segment Three: Executive Chef Andie Hubka, Cork & Fork, Indio, CA Part Two
Segment Four: Dewlson Family Farm, Santa Maria with Judy Paulson Part One
Segment Five: Dewlson Family Farm, Santa Maria with Judy Paulson Part Two
Segment Six: Naughty Oak Brewing Co. in Orcutt, CA with Proprietress Emily Kitts
Segment Seven: Chef & Co-Host Andrew Gruel with “Ask the Chef” Part One
Segment Eight: Chef & Co-Host Andrew Gruel with “Ask the Chef” Part Two

Show 384, August 1, 2020: Chef Laura Theodore, “The Jazzy Vegetarian,” with Vegan for Everyone Part Two

Cookbook Author Laura TheodoreLaura Theodore’s Vegan for Everyone is the ideal book for anyone looking to add easy-to-prepare and delicious, plant-based food into their weekly menu plan. This innovative cookbook features more than 160 family friendly recipes (135 are gluten-free friendly) and over 200 beautiful, full-color photos, including 100+ new recipes, along with updated versions of 60 fan-favorites – all created by award-winning vegan chef Laura Theodore (Public Television’s Jazzy Vegetarian).”

“Vegan for Everyone includes classic recipes like No-Egg Tofu-Veggie Scramble, Crazy, Easy BBQ Portobello Burgers, “Hungry Guy” Burgers and Cauliflower Steaks with Sweet Pepper Sauce; kid-friendly recipes like Yummy Banana-Oat Pancakes, Rockin’ Peanut Butter-Banana Toast and Date n’ Rice Cereal Treats; and plant-based, gluten-free recipes like Peachy Date-Nut Oat Bars, Zucchini Fettuccine Alfredo and Mad Mocha Marbled Mousse Pie. You’ll be able to satisfy your entire family and all of your guests with easy-to-prepare, four-star meals that are satisfying, nutritious and delicious!”

Vegan for Everyone includes:

  • Over 160 delectable vegan recipes, each with easy-to-follow instructions
  • Full color photo with almost every recipe (over 200 photos in all)
  • Recipe ingredients that can be found at most local supermarkets
  • Handy icons to quickly identify over 135 gluten-free friendly recipes
  • Detailed lists of vegan essentials, including how to stock your plant-powered pantry and organize your spice rack and table of equivalent measures
  • Many quick and easy three-ingredient recipes
  • Festive recipes to serve for holidays, birthdays and any special occasion
  • Comprehensive plant-based nutrition chapter, contributed by Julieanna Hever, MS, RD, CPT

“Vegan for Everyone includes delightfully delicious, classic recipes to impress everyone you are cooking for—omnivores and vegans alike!”

Laura has graciously shared her standout recipes (and fan favorites) for “Hungry Guy” Burgers and Mad Mocha Marbled Mousse Pie from Vegan for Everyone.

“Hungry Guy” Burgers

Hungry Guy Burgers by Laura Theodoreby Laura Theodore
Jazzy Vegetarian

  • 1 can (15 to 16 ounces) black beans, drained and rinsed
  • 2/3 cup plus 2 heaping tablespoons prepared salsa, plus more as needed (see note)
  • 3 slices vegan whole-grain or gluten-free bread, torn into chunks
  • 1/4 teaspoon ground cumin
  • 2/3 cup gluten-free, old fashioned rolled oats

Preheat the oven to 375 degrees Fahrenheit. Line a large, rimmed baking pan with unbleached parchment paper. Put the black beans and salsa in a medium-sized bowl and mash using a potato masher or large fork until well combined. Put the bread chunks and cumin in a blender and process into coarse crumbs. Add the bread crumbs to the black bean mixture and stir to combine. Stir in the rolled oats and mix to combine. If the mixture seems dry, stir in another heaping tablespoon of salsa and mix to combine.

Scoop up a generous 1/2 cup of the black bean mixture and put it on the prepared pan. Form it into a burger, shaping it with clean hands, and then flatten it slightly. Continue in this manner until you have formed a total of 6 burgers (see note). Bake for 20 minutes. Flip the burgers and bake for 8 to 12 minutes or until golden.

Chef’s Notes:
You may use mild, medium or hot salsa in this recipe.

Once formed, the burgers may be covered and refrigerated for 2 to 6 hours before cooking. Add 5 to 7 minutes to the baking time.