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.

Play

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.

Play

Show 466, March 19, 2022: Show Preview with Executive Producer & Co-Host Andy Harris including Anne Marie Panoringan

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 joins us in-studio to profile how two Orange County restaurants weathered Covid 19 in very different ways and also discusses her upcoming column about the burgeoning restaurant scene in Fullerton which publishes on Friday, March 25th. Anne Marie also reports on highlights from last week’s Natural Products Expo West at the Anaheim Convention Center. It’s the 2nd biggest convention held annually at the ACC. Anne Marie, in-studio, is part of this segment.

We first introduced Chef Eric Klein to the listeners of the “SoCal Restaurant Show” when he was the high-profile Executive Chef and Partner of Spago Las Vegas in the Forum Shops. Later Chef Eric transitioned with a giant promotion to Senior Vice President Culinary – Partner at Wolfgang Puck Catering based at The Dolby Theater in Hollywood. Every year for over two-decades Wolfgang Puck Catering has had the honor and great responsibility of providing all celebratory food and beverage for the prestigious Governors Ball following the Academy Awards ceremony. This year The Oscars return to the Dolby Theater on Sunday, March 27th. Talk about great expectations…Chef Eric Klein takes a brief break from his busy kitchens to join us.

Baker Arturo Enciso’s Gusto Bread is an organic panadería in Long Beach, California, specializing in pan and pan dulce made only with masa madre (natural leaven: sourdough starter).Find freshly made loaves, conchas, long breads, nixtamal, polvorones, horchata, café de olla, yerba mate, as well as delicious pantry goods (sardinas, beans), and so much more.” “Gusto Bread is a homey, creative, latinx operation, with a love for tradition and nutrition, serving and supported by their local community.”
Gusto loves putting their heart and soul into their acclaimed work. Baker Arturo has a passionate connection to bread and baking.” Arturo takes a break from his busy deck ovens and joins us.

Talley Vineyards (cool climate wines from the SLO Coast) Owner & Vintner Brian Talley is a third- generation farmer and second- generation winegrower born and raised in Arroyo Grande.  While attending UC Berkeley, where he earned degrees in History and Natural Resource Economics, he worked in a wine shop where he fell in love with wine. Brian began his career in the family business at age 12 when he started harvesting vegetables at Talley Farms.  He became General Manager of Talley Vineyards in 1991 and now serves as President of Talley Vineyards and Talley Farms.” Brian Talley is our guest to uncork all that is Talley Vineyards.

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’s favorite charity benefit of the year is the high-profile OC Chef’s Table benefiting the Illumination Foundation. It’s set for Sunday, March 27th at the Disneyland Hotel. The long-term goal of Illumination Foundation is to end homelessness in the OC. The event last year raised over $1.3 million. Chef Andrew provides the overview.

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

Play

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.

Play

March 19: Anne-Marie Panoringan, Eric Klein at the Academy Awards, Gusto Bread, Talley Vineyards

Podcasts

Segment One: Show Preview with Executive Producer & Co-Host Andy Harris including Anne Marie Panoringan
Segment Two: Anne Marie Panoringan, “Voice of OC’s” Food Columnist
Segment Three: Executive Chef Eric Klein, Senior Vice President Culinary – Partner, Wolfgang Puck Catering
Segment Four: Baker Arturo Enciso, Gusto Bread, Long Beach Part One
Segment Five: Baker Arturo Enciso, Gusto Bread, Long Beach Part Two
Segment Six: Vintner Brian Talley, President, Talley Vineyards and Talley Farms, Arroyo Grande, CA Part One
Segment Seven: Vintner Brian Talley, President, Talley Vineyards and Talley Farms, Arroyo Grande, CA Part Two
Segment Eight: Chef & Co-Host Andrew Gruel of Slapfish with “Ask the Chef”

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

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 joins us in-studio to profile how two Orange County restaurants weathered Covid 19 in very different ways and also discusses her current column about the burgeoning restaurant scene in Fullerton which published on Friday, March 18th. Anne Marie also reports on highlights from last week’s Natural Products Expo West at the Anaheim Convention Center. It’s the 2nd biggest convention held annually at the ACC.

We first introduced Chef Eric Klein to the listeners of the “SoCal Restaurant Show” when he was the high-profile Executive Chef and Partner of Spago Las Vegas in the Forum Shops. Later Chef Eric transitioned with a giant promotion to Senior Vice President Culinary – Partner at Wolfgang Puck Catering based at The Dolby Theater in Hollywood. Every year for over two-decades Wolfgang Puck Catering has had the honor and great responsibility of providing all celebratory food and beverage for the prestigious Governors Ball following the Academy Awards ceremony. This year The Oscars return to the Dolby Theater on Sunday, March 27th. Talk about great expectations…Chef Eric Klein takes a brief break from his busy kitchens to join us.

Baker Arturo Enciso’s Gusto Bread is an organic panadería in Long Beach, California, specializing in pan and pan dulce made only with masa madre (natural leaven: sourdough starter).Find freshly made loaves, conchas, long breads, nixtamal, polvorones, horchata, café de olla, yerba mate, as well as delicious pantry goods (sardinas, beans), and so much more.” Gusto Bread is a homey, creative, latinx operation, with a love for tradition and nutrition, serving and supported by their local community.

Gusto loves putting their heart and soul into their acclaimed work. Baker Arturo has a passionate connection to bread and baking.” Arturo takes a break from his busy deck ovens and joins us.

“Talley Vineyards (cool climate wines from the SLO Coast) Owner & Vintner Brian Talley is a third-generation farmer and second-generation winegrower born and raised in Arroyo Grande. While attending UC Berkeley, where he earned degrees in History and Natural Resource Economics, he worked in a wine shop called Curds and Whey where he fell in love with wine. Brian began his career in the family business at age 12 when he started harvesting vegetables at Talley Farms. He became General Manager of Talley Vineyards in 1991 and now serves as President of Talley Vineyards and Talley Farms.” Brian Talley is our guest to uncork all that is Talley Vineyards.

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’s favorite charity benefit of the year is the high-profile OC Chef’s Table benefiting the Illumination Foundation. It’s set for Sunday, March 27th at the Disneyland Hotel. The long-term goal of Illumination Foundation is to end homelessness in the OC. The event last year raised over $1.3 million. Chef Andrew provides the overview.

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

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 joins us in-studio to profile how two Orange County restaurants weathered Covid 19 in very different ways and also discusses her current column (published on March 18th) 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.

Eric Klein of Wolfgang Puck Catering

We first introduced Chef Eric Klein to the listeners of the “SoCal Restaurant Show” when he was the high-profile Executive Chef and Partner of Spago Las Vegas in the Forum Shops. Later Chef Eric transitioned (with a major promotion) to Senior Vice President Culinary – Partner at Wolfgang Puck Catering based at The Dolby Theater in Hollywood.

Every year for over two-decades Wolfgang Puck Catering has had the honor and great responsibility of providing all celebratory food and beverage for the prestigious Governors Ball following the Academy Awards ceremony. This year the Oscars return to the Dolby Theater in Hollywood on Sunday, March 27th.

Last year Wolfgang Puck catered the exclusive “Cocktail Party” version of the Oscars at Union Station in Downtown Los Angeles. Nibbles and beverages were served (with proper pandemic protocols) in an outside patio during the ceremony.

They are the official caterers for the newly opened Academy Museum of Motion Pictures ($484 million) at Wilshire Blvd. and Fairfax Avenue.

Chef Eric Klein takes a brief break from his busy kitchens to join us.

Arturo Enciso of Gusto Bread

Baker Arturo Enciso’s Gusto Bread is an organic panadería in Long Beach, California, specializing in pan and pan dulce made only with masa madre (natural leaven: sourdough starter).Find freshly made loaves, conchas, long breads, nixtamal, polvorones, horchata, café de olla, yerba mate, as well as delicious pantry goods (sardinas, beans), and so much more.”

Gusto Bread is a homey, creative, latinx operation, with a love for tradition and nutrition, serving and supported by their local community.

Gusto loves putting their heart and soul into their acclaimed work. Baker Arturo has a passionate connection to bread and baking.”

Proprietor Arturo Enciso is a baker from Lebec, CA who has called Long Beach his home for over 10 years. As a self-taught baker for the last 7+ years, he’s grown his hobby into a career with his business Gusto Bread, a panadería orgánica on Retro Row in Long Beach (storefront just opened in August 2020). The bakery uses only masa madre (sourdough) for making breads and pan dulces, embracing ancient knowledge and using high-quality ingredients. He believes that good food and bread provide a beautiful way for people to connect with one another, to traditions and wisdom of the past and create community for a brighter future together.” Arturo takes a break from his busy ovens and joins us.

“Working alongside Arturo is his partner of over 10 years, Ana Belén Salatino, who you’ll find minding the shop, answering the phone and emails, and general day-to-day operations at the bakery. She is in awe of the amount of support and encouragement Gusto Bread has seen from the Long Beach community (and beyond) and knows a good part of the business’ success comes from the heartfelt passion Arturo has for baking and their shared deep commitment to the highest quality ingredients and processes.”

Gusto Bread is open five days and closed on Monday and Tuesday.

Brian Talley of Talley Vineyards

Talley Vineyards (cool climate wines from the SLO Coast) Owner & Vintner Brian Talley is a third-generation farmer and second-generation winegrower born and raised in Arroyo Grande. While attending UC Berkeley, where he earned degrees in History and Natural Resource Economics, he worked in a wine shop called Curds and Whey where he fell in love with wine.”

“Brian began his career in the family business at age 12 when he started harvesting vegetables at Talley Farms. He became General Manager of Talley Vineyards in 1991 and now serves as President of Talley Vineyards and Talley Farms. Brian is recognized as a leader in the local wine industry and was cofounder of the World of Pinot Noir, has served as President of the San Luis Obispo Coast Wine Collective and been recognized by both Robert Parker and the local wine industry as a Wine Industry Person of the Year. Most recently he was a leader in the effort to establish the recently approved San Luis Obispo Coast AVA and wrote a farm to table cookbook, Our California Table, Celebrating the Seasons with the Talley Family.”

“Brian loves cooking, wine and travel as well as hiking and golf. He lives at the edge of Talley Farms with his wife Johnine. Brian Talley is our guest to uncork all that is Talley Vineyards.”

Talley Vineyards is known for their Estate Chardonnay and Pinot Noir.

“The Tally Pinot Noirs are Burgundian style with California influence: approachable minerality, delicate fruit, and refreshing energy.” Their Chardonnays are a fresh take on California Chardonnay with citrus, stone fruit, and vivacity shining through in aromas and flavors.”

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’s favorite charity benefit of the year is the OC Chef’s Table benefiting the Illumination Foundation. It’s set for Sunday, March 27th at the Disneyland Hotel. The long-term goal of Illumination Foundation is to end homelessness in the OC. The event last year raised over $1.3 million. The headlining chef is Jet Tila, the emeritus Host of the “SoCal Restaurant Show” and the author of the newly published 101 Thai Dishes You Need To Cook Before You Die. Chef Andrew provides the overview.

Podcasts

Segment One: Show Preview with Executive Producer & Co-Host Andy Harris including Anne Marie Panoringan
Segment Two: Anne Marie Panoringan, “Voice of OC’s” Food Columnist
Segment Three: Executive Chef Eric Klein, Senior Vice President Culinary – Partner, Wolfgang Puck Catering
Segment Four: Baker Arturo Enciso, Gusto Bread, Long Beach Part One
Segment Five: Baker Arturo Enciso, Gusto Bread, Long Beach Part Two
Segment Six: Vintner Brian Talley, President, Talley Vineyards and Talley Farms, Arroyo Grande, CA Part One
Segment Seven: Vintner Brian Talley, President, Talley Vineyards and Talley Farms, Arroyo Grande, CA Part Two
Segment Eight: Chef & Co-Host Andrew Gruel of Slapfish with “Ask the Chef”

Show 463, February 26, 2022: Owner / Chef Enrico and Daniela Pozzuoli, Centro Storico Café Spaghetteria, Old Town Tustin

Enrico Pozzuoli of Centro Tustin

Our always well-informed, regular OC correspondent Anne Marie Panoringan, “The Voice of OC’s” food columnist, had a piece entitled, “Restaurants That Are New to Me” as her last column for 2021. One of her discoveries was Centro Storico Café Spaghetteria in Tustin. The pastas are made fresh, daily in-house by Owner / Chef Enrico Pozzuoli. The gelato is imported from Italy. It’s both as full-service restaurant and limited-service café. Closed on Monday. The adjacent Centro Eatery (known for their pizzas from the wood-burning oven) is also under the ownership of the Pozzuoli Family. We’re simmering the San Marzano Tomatoes with Proprietors Chef Enrico and Daniela Pozzuoli.

From Anne Marie’s “Voice of OC” 12-30-21 column : “Spontaneously suggested for Sunday supper one evening, Old Town Tustin’s Storico situates its tables close together. While this does accommodate additional seating and encourage a boisterous atmosphere, it also isn’t quite COVID-compliant. Despite this, fresh Italian pastas by the half and whole order (the rape e salsiccia with anchovy, broccoli rape, sausage and heirloom tomatoes was a robust choice) provide an opportunity to appreciate a second dish — or perhaps gelato? Spirited beverages including the owner’s Pouzzoli Family wines are available, yet I leaned toward Storico’s specialty tea and coffee selections. 405 El Camino Real, Tustin. (714) 258-8817.”

Play

Show 457, January 8, 2022: Show Preview with Executive Producer & Co-Host Andy Harris

Anne Marie Panoringan is Voice of OC’s well-informed food columnist. She reports industry news, current events and trends. Anne Marie joins us in-studio to profile a handful of her newly discovered restaurants in the OC in 2021, her “Five Wishes for 2022” and a look ahead at some noteworthy restaurant openings in the OC in 2022 on the horizon. We’ll lastly get a tantalizing preview of Anne Marie’s next Voice of OC column which publishes on Thursday, January 14th. Anne Marie will share some of her favorite new dining spots of 2021.

Joy Wilson is well known for her daily dabbles in butter and sugar as her blogging alter ego, Joy the Baker. A California girl now living in New Orleans, Joy is a 100% taste buds taught baker obsessed with butter, sugar, cream, and dark chocolate. Since 2008, Joy has shared her indulgent and comforting yet approachable recipes through her popular blog joythebaker.com, inspiring home cooks of all ages every step of the way. Joy is also a three-time cookbook author, editor-in-chief of Joy the Baker magazine, and baking instructor. Through it all, Joy proves baking is not about all the latest gadgets and high-tech gizmos; it’s about stepping into the kitchen with a monster sweet tooth and coaxing something beautiful out of the oven.” Joy Wilson is our guest with whisk in hand along with a cube of butter.

Our resident produce authority, Robert Schueller, (also known as the Prince of Produce) is the long-time Director of Public Relations for Melissa’s (World Variety) Produce. This will be the 15th year he’s presented his Produce Trends Forecast for 2022. Robert joins us to provide highlights of his top seasonal trends in fruits and vegetables. On the veggie side look for Dutch Yellow Potatoes and Pee Wee Dutch Yellow Potatoes all grown in Idaho. Other vegetables include Habanero Peppers and White Asparagus. On the fruit side Robert will discuss the varieties of Dragon Fruits and the premium Pinkglow Pineapples from Costa Rica along with Organic Dates.

“The city-wide inaugural Long Beach Black Restaurant Week will take place January 23-30, 2022. Long Beach Black Restaurant Week will be a platform to bring everyone to the table, from all walks of life, to showcase the city’s diverse Black food scene. Organized by Long Beach Food & Beverage, a California registered 501(c)3 non-profit, along with Velika Turner, former co-owner of Derricks on AtlanticLong Black Restaurant Week will be an eight day event devoted to celebrating African, African American, and Caribbean fare in and around Long Beach. The event also seeks to highlight Black-owned food businesses as well as Black chefs and bartenders.” Terri Henry, co-organizer of the event and Executive Director of Long Beach Food & Beverage joins us.

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

Play

Show 457, January 8, 2022: Anne Marie Panoringan, Voice of OC’s Food Columnist Part One

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. Anne Marie joins us in-studio to profile a handful of her newly discovered restaurants in the OC in 2021, her “Five Wishes for 2022” and a look ahead at some noteworthy restaurant openings in the OC in 2022 on the horizon.

We’ll lastly get a tantalizing preview of Anne Marie’s next Voice of OC column which publishes on Thursday, January 14th. Anne Marie will share some of her favorite new dining spots of 2021.

Play

Show 457, January 8, 2022: Anne Marie Panoringan, Voice of OC’s Food Columnist Part Two

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. Anne Marie joins us in-studio to profile a handful of her newly discovered restaurants in the OC in 2021, her “Five Wishes for 2022” and a look ahead at some noteworthy restaurant openings in the OC in 2022 on the horizon.

Anne Marie also chats about her recent dining experiences at the new Tableau at South Coast Plaza from Chef John Park and Restaurateur Ed Lee. Would you believe a flaky croissant with Kimchi, Fontina, Pork Belly and SPAM?

We’ll lastly get a tantalizing preview of Anne Marie’s next Voice of OC column which publishes on Thursday, January 14th. Anne Marie will share some of her favorite new dining spots of 2021.

Anne Marie Panoringan continues with us.

Play

January 8: Anne Marie Panoringan, Joy the Baker, Melissa’s Produce Trends Forecast, Long Beach Black Restaurant Week

Podcasts

Segment One: Show Preview with Executive Producer & Co-Host Andy Harris
Segment Two: Anne Marie Panoringan, Voice of OC’s Food Columnist Part One
Segment Three: Anne Marie Panoringan, Voice of OC’s Food Columnist Part Two
Segment Four: Joy Wilson – “Joy the Baker,” New Orleans Part One
Segment Five: Joy Wilson – “Joy the Baker,” New Orleans Part Two
Segment Six: Robert Schueller, Melissa’s Produce – Produce Trends Forecast for 2022 Part One
Segment Seven: Robert Schueller, Melissa’s Produce – Produce Trends Forecast for 2022 Part Two
Segment Eight: Long Beach Black Restaurant Week with Producer Terri Henry of Long Beach Food & Beverage

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

Anne Marie Panoringan is Voice of OC’s well-informed food columnist. She reports industry news, current events and trends. Anne Marie joins us in-studio to profile a handful of her newly discovered restaurants in the OC in 2021, her “Five Wishes for 2022” and a look ahead at some noteworthy restaurant openings in the OC in 2022 on the horizon. We’ll lastly get a tantalizing preview of Anne Marie’s next Voice of OC column which publishes on Thursday, January 14th. Anne Marie will share some of her favorite new dining spots of 2021.

Joy Wilson is well known for her daily dabbles in butter and sugar as her blogging alter ego, Joy the Baker. A California girl now living in New Orleans, Joy is a 100% taste buds taught baker obsessed with butter, sugar, cream, and dark chocolate. Since 2008, Joy has shared her indulgent and comforting yet approachable recipes through her popular blog joythebaker.com, inspiring home cooks of all ages every step of the way. Joy is also a three-time cookbook author, editor-in-chief of Joy the Baker magazine, and baking instructor. Through it all, Joy proves baking is not about all the latest gadgets and high-tech gizmos; it’s about stepping into the kitchen with a monster sweet tooth and coaxing something beautiful out of the oven.” Joy Wilson is our guest with whisk in hand along with a cube of butter.

Our resident produce authority, Robert Schueller, (also known as the Prince of Produce) is the long-time Director of Public Relations for Melissa’s (World Variety) Produce. This will be the 15th year he’s presented his Produce Trends Forecast for 2022. Robert joins us to provide highlights of his top seasonal trends in fruits and vegetables. On the veggie side look for Dutch Yellow Potatoes and Pee Wee Dutch Yellow Potatoes along with Gemstone Potatoes. Other vegetables include Habanero Peppers, White Asparagus, Graffiti Eggplant and Rhubarb. On the fruit side Robert will discuss the varieties of Dragon Fruit, Meyer Lemons, Pinkglow Pineapples and organic Papaya.

“The city-wide inaugural Long Beach Black Restaurant Week will take place January 23-30, 2022. Long Beach Black Restaurant Week will be a platform to bring everyone to the table, from all walks of life, to showcase the city’s diverse Black food scene. Organized by Long Beach Food & Beverage, a California registered 501(c)3 non-profit, along with Velika Turner, former co-owner of Derricks on Atlantic, Long Black Restaurant Week will be an eight day event devoted to celebrating African, African American, and Caribbean fare in and around Long Beach. The event also seeks to highlight Black-owned food businesses as well as Black chefs and bartenders.” Terri Henry, co-organizer of the event and Executive Director of Long Beach Food & Beverage joins us.

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

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. Anne Marie joins us in-studio to profile a handful of her newly discovered restaurants in the OC in 2021, her “Five Wishes for 2022” and a look ahead at some noteworthy restaurant openings in the OC in 2022 on the horizon.

We’ll lastly get a tantalizing preview of Anne Marie’s next Voice of OC column which publishes on Thursday, January 14th. Anne Marie will share some of her favorite new dining spots of 2021.

Joy Wilson is well known for her daily dabbles in butter and sugar as her blogging alter ego, Joy the Baker. A California girl now living in New Orleans, Joy is a 100% taste buds taught baker obsessed with butter, sugar, cream, and dark chocolate. Since 2008, Joy has shared her indulgent and comforting yet approachable recipes through her popular blog joythebaker.com, inspiring home cooks of all ages every step of the way. Joy is also a three-time cookbook author, editor-in-chief of Joy the Baker magazine, and baking instructor. Through it all, Joy proves baking is not about all the latest gadgets and high-tech gizmos; it’s about stepping into the kitchen with a monster sweet tooth and coaxing something beautiful out of the oven.”

“Six years ago, Joy moved from Los Angeles to New Orleans where she transformed her home into a kitchen studio called The Bakehouse where she tests recipes and holds weekly in-person and virtual baking workshops for students from around the country.”

Joy has won numerous awards for her online work including Savuer’s Best Baking Blog and being named one of the Top 50 Food Blogs by The London Times. Late last year Joy launched the 2nd issue of the Joy the Baker magazine (Fall/Winter 2021) with Bauer Media Group.

“Joy has her own baking and breakfast mixes product line with Williams Sonoma” They are no-fuss mixes that are festive enough for special occasions and easy enough for everyday. Selections include Chocolate Cake with Neapolitan Frosting, Espresso Chocolate Cake with Peanut Buttercream Frosting and Vanilla Cake with Pecan Praline Glaze.

Joy Wilson is our guest with whisk in hand along with a cube of butter.

Robert Schueller of Melissa's World Variety Produce in the AM830 KLAA Studio

Our resident produce authority, Robert Schueller, (also known as the Prince of Produce) is the long-time Director of Public Relations for Melissa’s (World Variety) Produce. This will be the 15th year he’s presented his Produce Trends Forecast for 2022.

Robert joins us to provide highlights of his top seasonal trends in fruits and vegetables. On the veggie side look for Dutch Yellow Potatoes and Pee Wee Dutch Yellow Potatoes along with Gemstone Potatoes. Other vegetables include Habanero Peppers, White Asparagus, Graffiti Eggplant and Rhubarb.

On the fruit side Robert will discuss Dragon Fruit, Meyer Lemons, Pinkglow Pineapples and Organic Papaya.

Terri Henry of Dine LBC and Terri Henry Marketing

“The city-wide inaugural Long Beach Black Restaurant Week will take place January 23-30, 2022. Long Beach Black Restaurant Week will be a platform to bring everyone to the table, from all walks of life, to showcase the city’s diverse Black food scene.”

“Organized by Long Beach Food & Beverage, a California registered 501(c)3 non-profit, along with Velika Turner, former co-owner of Derricks on Atlantic, Long Black Restaurant Week will be an eight day event devoted to celebrating African, African American, and Caribbean fare in and around Long Beach. The event also seeks to highlight Black-owned food businesses as well as Black chefs and bartenders.”

“Long Beach Black Restaurant Week is more than an eight-day event featuring dozens of restaurants and food businesses,” stated Terri Henry, co-organizer of the event and Executive Director of Long Beach Food & Beverage. “Since launching the non-profit in 2019, we’ve been committed to supporting all of Long Beach’s valued restaurants and will support Black Restaurant Week with a comprehensive advertising, marketing and PR campaign to help put ‘butts in seats’ during Long Beach Black Restaurant Week and beyond.”

“Black-owned Restaurants, Food Trucks, Caterers, Bakeries, Pop-ups, Cottage Businesses and Retail Food Businesses will be participating.”

Terri Henry, co-organizer of the event and Executive Director of Long Beach Food & Beverage joins us.

Podcasts

Segment One: Show Preview with Executive Producer & Co-Host Andy Harris
Segment Two: Anne Marie Panoringan, Voice of OC’s Food Columnist Part One
Segment Three: Anne Marie Panoringan, Voice of OC’s Food Columnist Part Two
Segment Four: Joy Wilson – “Joy the Baker,” New Orleans Part One
Segment Five: Joy Wilson – “Joy the Baker,” New Orleans Part Two
Segment Six: Robert Schueller, Melissa’s Produce – Produce Trends Forecast for 2022 Part One
Segment Seven: Robert Schueller, Melissa’s Produce – Produce Trends Forecast for 2022 Part Two
Segment Eight: Long Beach Black Restaurant Week with Producer Terri Henry of Long Beach Food & Beverage