Show 275, May 26, 2018: Show Preview with Co-Host Andy Harris

Happy Memorial Day Weekend. Enjoy, relax and be safe.

Now an enticing preview of this Saturday’s big Memorial Day Weekend 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, upon careful reflection, that’s probably a pretty good thing… Keep in mind we’re here with you live every Saturday morning, including Holiday Weekends, with a fresh show.

Chef Vincent Nattress grew up on Whidbey Island, WA and departed. In 2015 Vincent realized his dream of returning to Whidbey with his wife, Tyla, and creating a culinary destination there, Orchard Kitchen. It’s a teaching kitchen, destination restaurant and a five-acre organic farm in Langley, WA. We’re pulling Chef Vincent away from a cooking class for a brief chat.

Share Our Strength’s No Kid Hungry campaign invites Los Angeles residents to sip and sample the area’s most celebrated culinary creations to help kids in need at this year’s Taste of the Nation for No Kid Hungry on June 3. Hosted at Culver City’s Media Park, the annual tasting event will feature gourmet cuisine and libations crafted by the city’s top chefs, sommeliers, and mixologists as they unite to raise funds to ensure all children in America have access to the healthy food they need, every day. One-hundred-percent of proceeds from the event benefit No Kid Hungry’s work to end childhood hunger in America. “Top Chef” alum Chef Dakota Weiss (Sweetfin Poke) is the local Chef Chair. She joins us with the delectable details.

If you have diabetes, knowing which foods to eat is a bit of a tricky business. That’s why the American Diabetes Association wrote Quick Diabetic Recipes For Dummies®—to answer all your food-related questions. It offers more than 100 tasty, nutritious, and easy-to-prepare recipes to keep you satisfied and healthy for life. Chef Amy Riolo, a best-selling cookbook author, edited the book and created the recipes and is the National Spokesperson for it with the American Diabetes Association. Amy is our guest.

Centrally located on Whidbey Island, WA in Coupeville, the Oystercatcher has proudly served simple, good, food for more than 18 years. Chef Tyler Hansen (3rd chef/proprietor) and his team create a harmonious and authentic farm-to-table menu to showcase all of what the island, and the region has to offer. They even make the extraordinary effort to bake all the breads used in the restaurant. Chef Tyler is about to go into his lunch service so he’d breaking away to chat with us.

Temecula’s EcoCulture Farms’ mission is to use regenerative agricultural techniques in order to utilize and improve the productivity of the environment from which we draw our sustenance. They practice responsible land stewardship in order to harvest from and simultaneously improve our ecosystem. Cory Shallow, Co-owner & Farm Manager has all the 411 for us.

Craft beers, gourmet chili and entertainment take center stage at the upcoming 10th Annual Pechanga Microbrew Fest & Chili Cookoff on Saturday, June 9th from Noon to 5 p.m. at Pechanga’s new Summit Event Center. Event proceeds benefit Habitat for Humanity Inland Valley Senior & Disabled Person Programs. The “Toast of Menifee,” The Mason Jar Brewing Company (a discovery of ours from two years ago) is back in the Fest for the 3rd time. Brewmaster & Proprietor Robert Carter is our guest. Cheers…

Chef Andrew Gruel, the founder of The Slapfish Restaurant Group, joins us with another installment of “Ask the Chef.” When you’ve at your favorite fast casual or quick service restaurant are you faced with the dilemma of way too many choices as the line lengthens in back of you ? Does it take 4 complicated steps to customize a simple salad ? Are there dozens of possible adds? Is this a matter of having choices or utter confusion? We’ll get Chef Andrew’s informed thoughts. This discussion is inspired by Wall Street Journal’s Julie Jargon from her May 11th piece, “Today’s Special: Way Too Many Options for One Sandwich.”

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

Play

May 26: Orchard Kitchen, Dakota Weiss, Amy Riolo, Oystercatcher, EcoCulture Farms, Mason Jar Brewing

Podcasts

Segment One: Show Preview with Co-Host Andy Harris
Segment Two: Chef / Proprietor Vincent Nattress, Orchard Kitchen, Bayview, Whidbey Island, WA
Segment Three: LA’s Share Our Strength’s Taste of The Nation Chef Chair, Dakota Weiss
Segment Four: Culinary Personality & Author, Amy Riolo, Editor, Quick Diabetic Recipes for Dummies
Segment Five: Chef / Proprietor Tyler Hansen, the Oystercatcher, Coupeville, Whidbey Island, WA
Segment Six: Farmer Cory Shallow, Co-owner & Farm Manager, EcoCulture Farms, Temecula
Segment Seven: Robert Carter, Brewmaster, The Mason Jar Brewing Co., Menifee, CA
Segment Eight: Chef Andrew Gruel, Slapfish Restaurant Group

Happy Memorial Day Weekend. Enjoy, relax and be safe.

Now an enticing preview of this Saturday’s big Memorial Day Weekend 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, upon careful reflection, that’s probably a pretty good thing… Keep in mind we’re here with you live every Saturday morning, including Holiday Weekends, with a fresh show.

Chef Vincent Nattress grew up on Whidbey Island, WA and departed. In 2015 Vincent realized his dream of returning to Whidbey with his wife, Tyla, and creating a culinary destination there, Orchard Kitchen. It’s a teaching kitchen, destination restaurant and a five-acre organic farm in Langley, WA. We’re pulling Chef Vincent away from a cooking class for a brief chat.

Share Our Strength’s No Kid Hungry campaign invites Los Angeles residents to sip and sample the area’s most celebrated culinary creations to help kids in need at this year’s Taste of the Nation for No Kid Hungry on June 3. Hosted at Culver City’s Media Park, the annual tasting event will feature gourmet cuisine and libations crafted by the city’s top chefs, sommeliers, and mixologists as they unite to raise funds to ensure all children in America have access to the healthy food they need, every day. One-hundred-percent of proceeds from the event benefit No Kid Hungry’s work to end childhood hunger in America. “Top Chef” alum Chef Dakota Weiss (Sweetfin Poke) is the local Chef Chair. She joins us with the delectable details.

If you have diabetes, knowing which foods to eat is a bit of a tricky business. That’s why the American Diabetes Association wrote Quick Diabetic Recipes For Dummies®—to answer all your food-related questions. It offers more than 100 tasty, nutritious, and easy-to-prepare recipes to keep you satisfied and healthy for life. Chef Amy Riolo, a best-selling cookbook author, edited the book and is the National Spokesperson for it with the American Diabetes Association. Amy is our guest.

Centrally located on Whidbey Island, WA in Coupeville, the Oystercatcher has proudly served simple, good, food for more than 18 years. Chef Tyler Hansen (3rd chef/proprietor) and his team create a harmonious and authentic farm-to-table menu to showcase all of what the island, and the region has to offer. They even make the extraordinary effort to bake all the breads used in the restaurant. Chef Tyler is about to go into his lunch service so he’d breaking away to chat with us.

Temecula’s EcoCulture Farms’ mission is to use regenerative agricultural techniques in order to utilize and improve the productivity of the environment from which we draw our sustenance. They practice responsible land stewardship in order to harvest from and simultaneously improve our ecosystem. Cory Shallow, Co-owner & Farm Manager has all the 411 for us.

Craft beers, gourmet chili and entertainment take center stage at the upcoming 10th Annual Pechanga Microbrew Fest & Chili Cookoff on Saturday, June 9th from Noon to 5 p.m. at Pechanga’s new Summit Event Center. Event proceeds benefit Habitat for Humanity Inland Valley Senior & Disabled Person Programs. The “Toast of Menifee,” The Mason Jar Brewing Company (a discovery of ours from two years ago) is back in the Fest for the 3rd time. Brewmaster & Proprietor Robert Carter is our guest. Cheers…

Chef Andrew Gruel, the founder of The Slapfish Restaurant Group, joins us with another installment of “Ask the Chef.” When you’ve at your favorite fast casual or quick service restaurant are you faced with the dilemma of way too many choices as the line lengthens in back of you ? Does it take 4 complicated steps to customize a simple salad ? Are there dozens of possible adds? Is this a matter of having choices or utter confusion? We’ll get Chef Andrew’s informed thoughts.

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

Vincent NattressChef Vincent Nattress actually grew up on Whidbey Island, WA and departed. In 2015 Vincent realized his dream of returning to Whidbey with his wife, Tyla, and creating a culinary destination there, Orchard Kitchen. It’s a teaching kitchen, destination restaurant and a five-acre organic farm in Langley, WA.

“An Omnivore’s dining destination with a farm-to-table ethos, our restaurant is located in the very heart of our organic farm. Collaborating with local farmers, vintners, cheesemakers, chefs and oystermen, we bring you an ever-changing, four-course menu showcasing the season’s best ingredients. We offer one seating for thirty-two guests at our community tables. We look forward to feeding you soon!”

In 2005, Vincent joined Meadowood Napa Valley as the Executive Chef with the express mandate of restoring the property to culinary glory. Vincent was a part of an amazing team, including Patrick Davila, Joseph Humphrey and Christopher Kostow, that set the stage for Meadowood to become a culinary Mecca.

We pull Chef Vincent away from a cooking class for a brief chat.

Dakota WeissShare Our Strength’s No Kid Hungry campaign invites Los Angeles residents to sip and sample the area’s most celebrated culinary creations to help kids in need at this year’s Taste of the Nation for No Kid Hungry on June 3. Hosted at Culver City’s Media Park, the annual tasting event will feature gourmet cuisine and libations crafted by the city’s top chefs, sommeliers, and mixologists as they unite to raise funds to ensure all children in America have access to the healthy food they need, every day. One-hundred-percent of proceeds from the event benefit No Kid Hungry’s work to end childhood hunger in America.

One in six children in America struggles with hunger, including more than 1.8 million kids in California. No Kid Hungry is ending childhood hunger nationwide by ensuring that kids start the day with a nutritious breakfast and families learn the skills they need to shop and cook on a budget. Since the campaign’s launch, No Kid Hungry and its partners have connected kids struggling with hunger to more than 775 million meals.

In 2017, Los Angeles’ Taste of the Nation for No Kid Hungry raised enough to connect hungry kids in need up to 1 million healthy meals. Local beneficiaries include California Association of Food Banks, California Food Policy Advocates, Los Angeles Regional Food Bank and West Side Food Bank.

Taste of the Nation for No Kid Hungry tickets are $110/adult and $25/child for General Admission. VIP tickets, including early access to the event and exclusive tastings, are available for $160. Executive Cabana packages, priced at $5,000, include 10 VIP tickets, a private cabana with seating for 10, and bottle and butler service. For additional information and to purchase tickets, please visit right here.

Amy RioloIf you have diabetes, knowing which foods to eat is a bit of a tricky business. That’s why the American Diabetes Association wrote Quick Diabetic Recipes For Dummies®—to answer all your food-related questions. It offers more than 100 tasty, nutritious, and easy-to-prepare recipes to keep you satisfied and healthy for life.

Chef Amy Riolo, a best-selling cookbook author and past guest, edited the book and is the National Spokesperson for it with the American Diabetes Association. Amy is our guest.

Quick Diabetic Recipes For Dummies is the perfect guide to help you start making healthier food choices and cooking delicious diabetes-friendly recipes at home. It provides expert tips on the types of food you should keep stocked in your kitchen, advice on healthy cooking techniques, ways to lower fat, and, most importantly, information on what to eat with diabetes.

Tyler HansenCentrally located on Whidbey Island, WA in Coupeville, the Oystercatcher has proudly served simple, good, food for more than 18 years. Chef Tyler Hansen (3rd chef/proprietor) and his team create a harmonious and authentic farm-to-table menu to showcase all what the island, and the region has to offer. They even make the extraordinary effort to bake daily all the breads used in the restaurant. The bread is so popular that it’s sold to other Island restaurants.

“Historically the island provided an abundance of food, with the prairie serving as a sacred place for those who lived there. We honor that tradition at the restaurant today working with the farmers who continue to keep that heritage alive on the island.”

“Creating the entire experience from scratch is what makes the restaurant tick. The first wheat fields on Whidbey were harvested in September to mill the local flour for the bread. Being involved with the growing process to the finished product on the plate is the passion that drives the kitchen.”

Chef Tyler is about to go into his lunch service so he’d breaking away to chat with us.

Cory ShallowTemecula’s EcoCulture Farms’ mission is to use regenerative agricultural techniques in order to utilize and improve the productivity of the environment from which we draw our sustenance. They practice responsible land stewardship in order to harvest from and simultaneously improve our ecosystem.

One of their very satisfied restaurant accounts is Old Town Temecula’s revered E.A.T. Extraordinary Artisan Table and Chef Leah. E.A.T. sources produce and fresh eggs from EcoCulture Farms as well as other products.

“We strive to steward a highly functioning ecosystem in order to produce an abundance and variety of edible and salable products. Closing the waste stream, improving relationships with our local community, spreading knowledge and awareness around food and agriculture are central to the functioning of the farm. Each enterprise of the farm has the ability to stand alone, yet each play a pivotal role in each other’s functionality and efficiency. Our livestock, vegetable production, fruit tree cultivation, and soil building programs feed and support each other in a cohesive and harmonious manner.”

Cory Shallow, Co-owner & Farm Manager has all the 411 fir us.

Mason Jar Brewing CompanyCraft beers, gourmet chili and entertainment take center stage at the upcoming 10th Annual Pechanga Microbrew Fest & Chili Cookoff on Saturday, June 9th from Noon to 5 p.m. at Pechanga’s new Summit Event Center. Event proceeds benefit Habitat for Humanity Inland Valley Senior & Disabled Person Programs.

The “Toast of Menifee,” The Mason Jar Brewing Company (a discovery of ours from two years ago), is back in the Fest for the 3rd time. Brewmaster & Proprietor Robert Carter is our guest.

One of the smallest craft breweries participating in the Pechanga Microbrew Festival, Mason Jar Brewing, was founded in 2014. It’s the creation of the determined husband and wife team of Robert Carter and Grace Santiago. They transitioned into becoming a production brewery from their hobby as passionate and award-winning home-brewers.

Husband and wife team, Robert Carter and Grace Santiago, are active and participating residents of Menifee, California. Robert, a home inspector/youth football coach and Grace a local Real Estate agent, have both found their true creative calling in brewing beer.

Cheers…

Andy Harris and Andrew Gruel at the Fifth Anniversary of the SoCal Restaurant ShowChef Andrew Gruel the founder of The Slapfish Restaurant Group joins us with another installment of Ask the Chef.”

When you’ve at your favorite fast casual or quick service restaurant are you faced with the dilemma of way too many choices as the line lengthens in back of you? Does it take 4 complicated steps to customize a simple salad ? Are there dozens of possible adds? Is this a matter of having choices or utter confusion?

We’ll get Chef Andrew’s informed thoughts.

Podcasts

Segment One: Show Preview with Co-Host Andy Harris
Segment Two: Chef / Proprietor Vincent Nattress, Orchard Kitchen, Bayview, Whidbey Island, WA
Segment Three: LA’s Share Our Strength’s Taste of The Nation Chef Chair, Dakota Weiss
Segment Four: Culinary Personality & Author, Amy Riolo, Editor, Quick Diabetic Recipes for Dummies
Segment Five: Chef / Proprietor Tyler Hansen, the Oystercatcher, Coupeville, Whidbey Island, WA
Segment Six: Farmer Cory Shallow, Co-owner & Farm Manager, EcoCulture Farms, Temecula
Segment Seven: Robert Carter, Brewmaster, The Mason Jar Brewing Co., Menifee, CA
Segment Eight: Chef Andrew Gruel, Slapfish Restaurant Group