Show 486, August 6, 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. The column publishes every other Friday. Anne Marie joins us in-studio to talk about her recent evening at possibly the ultimate Orange County dining experience at 21 Royal at The Disneyland Resort with 11 other foodie guests. Additionally we’ll highlight some of her recent columns and preview Anne Marie’s upcoming August 12th column.

Every year Chef Marco Zapien of Zapien’s Salsa Grill and Taqueria in Pico Rivera goes all out to celebrate the short Hatch Pepper season. First up for the festivities is Chef Marco’s Hatch Pepper Tailgate Celebration on the evening of Wednesday, August 17th. It’s an entertaining cooking demo and Dinner featuring the dishes prepared in the cooking demonstration. The recipes are from the new Melissa’s Hatch Pepper Cookbook which Chef Marco contributed to. Chef Marco is our guest stirring up all the spicy specifics.

We’ve followed the career of acclaimed Executive Chef Michael Rossi since his days as Chef de Cuisine with Chef Andrew Sutton (Culinary Director of the Disneyland Resort) at Napa Rose at Disney’s Grand Californian. Most recently Chef Rossi was the founding Executive Chef of The Ranch in Anaheim and demonstrated that a handsomely appointed premium steakhouse could also be a distinguished, destination fine-dining restaurant. Last year Chef Michael and his brother, David (an accomplished pastry chef), formed a partnership (Gateway) with Ed and Gabbi Patrick (Gabbi’s and Chaak) to develop and manage restaurants. The first venture is a reworking of Zeytoon in Laguna Beach. Added is rooftop dining and a wine bar. Chef Rossi takes a break from his busy kitchen to join us.

The Steven Kent Winery was started in 1996 with one mission: to make Cabernet in the Livermore Valley that rivals in quality the greatest red wines made anywhere in the world. By the turn of the last century, Livermore Valley was already far ahead of its Napa Valley neighbor in specializing in the Bordeaux varieties. The goal at Steven Kent is to carry on that tradition. Steven Kent Mirassou (6th generation winemaker) joins us to pull the cork on all that is The Steven Kent Winery.”

Our own Chef Andrew Gruel the Founder of Big Parm (New Jersey-style pizza), Two Birds and the soon to launch, full-service Calico Fish House (in Huntington Beach) provides another timely and informative “Ask the Chef” segment where Chef Andrew responds to listeners thoughtful inquiries. Chicken seems to be the current “it” protein and continuing to grow in popularity. Crispy chicken sandwiches have maintained their appeal especially at fast casual establishments. New variations are still being introduced with eager anticipation and great fanfare. Chef Andrew talks about the enduring appeal of cluck and the secrets of success for Chick-fil-A.

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

Show 486, August 6, 2022: Anne Marie Panoringan, The 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. The column publishes every other Friday.

Anne Marie joins us in-studio to talk about her recent evening at possibly the ultimate Orange County dining experience at 21 Royal at The Disneyland Resort with 11 other enthusiastic foodie guests at a princely $1,250 per guest inclusive. Additionally we’ll highlight some of her recent columns and preview her upcoming August 12th column.

“Imagine hosting an extraordinary dinner party for 12 guests in the heart of Disneyland Park, in a private residence once envisioned by Walt and Lillian Disney as a secluded family retreat and a luxurious oasis in which to host celebrities and dignitaries. Some five decades later, the Disneys’ vision has been realized in this one-of-a-kind and truly unforgettable epicurean experience at 21 Royal.”

Show 486, August 6, 2022: Anne Marie Panoringan, The 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. The column publishes every other Friday.

Anne Marie continues with us in-studio to complete her dining report of her recent evening at possibly the ultimate Orange County dining experience at 21 Royal at The Disneyland Resort with 11 other foodie guests.

Anne Marie will then update us on the expansion plans of master mixologist Gaby Dion of Mixing Glass in Costa Mesa at the OC Mix and previews her next column including the expansion of the Culinary Lab to the 4th Street Market. Anne Marie is also talking something new in burgers with the launch of Ojai Burger in Orange.

August 6: Anne Marie Panoringan, Michael Rossi, Marco Zapien, Steven Kent Winery

Podcasts

Segment One: Show Preview with Executive Producer & Co-Host Andy Harris
Segment Two: Anne Marie Panoringan, The Voice of OC’s Food Columnist Part One
Segment Three: Anne Marie Panoringan, The Voice of OC’s Food Columnist Part Two
Segment Four: Chef Marco Zapien, Hatch Pepper Tailgate Celebration at Zapien’s Salsa Grill
Segment Five: Chef Michael Rossi, Partner, Zeytoon, Laguna Beach
Segment Six: Steven Kent Mirassou, Steven Kent Winery, Livermore Part One
Segment Seven: Steven Kent Mirassou, Steven Kent Winery, Livermore Part Two
Segment Eight: “Ask the Chef” with Co-Host Chef Andrew Gruel of Calico Fish House

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 talk about her recent evening at possibly the ultimate Orange County dining experience at 21 Royal at The Disneyland Resort with 11 other foodie guests. Additionally we’ll highlight some of her recent columns and preview Anne Marie’s upcoming August 12th column.

We’ve followed the career of acclaimed Executive Chef Michael Rossi since his days as Chef de Cuisine with Chef Andrew Sutton (Culinary Director of the Disneyland Resort) at Napa Rose at Disney’s Grand Californian. Most recently Chef Rossi was the founding Executive Chef of The Ranch in Anaheim and demonstrated that a handsomely appointed premium steakhouse could also be a distinguished, destination fine-dining restaurant. Last year Chef Michael and his brother, David (an accomplished pastry chef), formed a partnership (Gateway) with Ed and Gabbi Patrick (Gabbi’s and Chaak) to develop and manage restaurants. The first venture is a reworking of Zeytoon in Laguna Beach. Added is rooftop dining and a wine bar. Chef Rossi takes a break from his busy kitchen to join us.

Every year Chef Marco Zapien of Zapien’s Salsa Grill and Taqueria in Pico Rivera goes all out to celebrate Hatch Pepper season. First up for the festivities is Chef Marco’s Hatch Pepper Tailgate Celebration on the evening of Wednesday, August 17th. It’s an entertaining cooking demo and Dinner featuring the dishes prepared in the cooking demonstration. The recipes are from the new Melissa’s Hatch Pepper Cookbook. Chef Marco is our guest stirring up all the spicy specifics.

“The Steven Kent Winery was started in 1996 with one mission: to make Cabernet in the Livermore Valley that rivals in quality the greatest red wines made anywhere in the world. By the turn of the last century, Livermore Valley was already far ahead of its Napa Valley neighbor in specializing in the Bordeaux varieties. The goal at Steven Kent is to carry on that tradition. Steven Kent Mirassou (6th generation winemaker) joins us to pull the cork on all that is The Steven Kent Winery.”

Our own Chef Andrew Gruel the Founder of Big Parm (New Jersey-style pizza), Two Birds and the soon to launch, full-service Calico Fish House (in Huntington Beach) provides another timely and informative “Ask the Chef” segment where Chef Andrew responds to listeners thoughtful inquiries. Chicken seems to be the current “it” protein and continuing to grow in popularity. Crispy chicken sandwiches have maintained their appeal especially at fast casual establishments. New variations are still being introduced with eager anticipation and great fanfare. Chef Andrew talks cluck and also offers some practical tips for safely handling raw chicken at home.

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 talk about her recent evening at possibly the ultimate Orange County dining experience at 21 Royal at The Disneyland Resort with 11 other foodie guests. Additionally we’ll highlight some of her recent columns and preview her upcoming August 12th column.

“Imagine hosting an extraordinary dinner party for 12 guests in the heart of Disneyland Park, in a private residence once envisioned by Walt and Lillian Disney as a secluded family retreat and a luxurious oasis in which to host celebrities and dignitaries. Some five decades later, the Disneys’ vision has been realized in this one-of-a-kind and truly unforgettable epicurean experience at 21 Royal.”

Anne Marie will then update us on the expansion plans of master mixologist Gaby Dion of Mixing Glass in Costa Mesa and preview her next column including the expansion of the Culinary Lab. Anne Marie is also talking something new in burgers with the launch of Ojai Burger in Orange.

Marco Zapien of Zapiens Salsa Grill and Taqueria

Every year Chef Marco Zapien of Zapien’s Salsa Grill and Taqueria in Pico Rivera goes all out to celebrate the short Hatch Pepper season. First up for the festivities is Chef Marco’s Hatch Pepper Tailgate Celebration on the evening of Wednesday, August 17th. It’s an entertaining and interactive cooking demo and Dinner featuring the dishes prepared in the cooking demonstration. The recipes are from the new Melissa’s Hatch Pepper Cookbook. Chef Marco is our guest serving all the spicy specifics.

The Drink of the Day is a Hatch Pepper and Pink Pineapple Agua FrescaRITA. The Dinner Menu includes Hatch Barbecue Pulled Pork Sliders, Hatch Pozole Tostada, Hatch Tacos de Papas, Hatch Pepper Big Game Chili, Hatch Coctel de Camaron, Melissa’s Costa Azul Glazed Chicken Wings and, for Dessert, Hatch Pepper and Cream Cheese Crepes with Rum Caramel Sauce.

The evening is $80 per guest and reservations are needed.

Michael Rossi of the Ranch Restaurant and Saloon

We’ve followed the career of acclaimed Executive Chef Michael Rossi since his days as Chef de Cuisine with Chef Andrew Sutton (Culinary Director for Disneyland Resort) at Napa Rose at Disney’s Grand Californian. Most recently Chef Rossi was the founding Executive Chef of The Ranch in Anaheim and demonstrated that a premium steakhouse could also be a distinguished, destination fine-dining restaurant.

Last year Chef Michael and his brother, David (an accomplished pastry chef), formed a partnership (Gateway) with Ed and Gabbi Patrick (Gabbi’s and Chaak) to develop and manage restaurants. The first venture is a reworking of Zeytoon in Laguna Beach. Added is rooftop dining and a wine bar.

Chef Rossi takes a break from his busy kitchen to join us.

Steven Kent Mirassou of the Lineage Collection

The Steven Kent Winery was started in 1996 with one mission: to make Cabernet in the Livermore Valley that rivals in quality the greatest red wines made anywhere in the world.”

“By the turn of the last century, Livermore Valley was already far ahead of its Napa Valley neighbor in specializing in the Bordeaux varieties. The goal at Steven Kent is to carry on that tradition.” Steven Kent Mirassou joins us to pull the cork on all that is The Steven Kent Winery.

“Steven Kent Mirassou is the 6th-generation winemaker for The Lineage Collection located in the Livermore Valley. Steven has been making wine for his four separate brands since 1996 and regards his growing area as one of the finest in the world for Bordeaux varieties. Though Steven started out making Cabernet Sauvignon, he fell in love with the Loire Valley version of Cabernet Franc in the early 2000s. He regards this grape to be the sexiest, most alluring, most complex in the world.”

“The fact that the Livermore Valley is one of the finest areas in California to grow this grape makes the marriage between variety and obsession much more likely to succeed at a world-class quality level. L’Autre Côte is a Cabernet Franc brand whose mission is to make single-vineyard wines from great sites that create emotional connections between the winemaker and the wine drinker and that highlight the unequaled elegance and complexity of this grape.”

The best wines are balanced wines that reveal the site, the variety, and the winemaking vision in a way that makes our wines memorable. We create wines that celebrate the lushness of California while maintaining a more acid-driven, tannic style that speaks of the Old World.”

“Steven Kent Winery wines are aged in 100% French oak barrels. The percentage of new oak to once or second-used barrel is dependent upon how much organoleptic contribution they think the wines need from wood. Generally, they use only 50-60% new barrel, believing that the aromas and flavors of fruit are much more delicious than those derived from wood.”

“Steven Kent Winery blends are often elaborate, and they are made as early in the aging process as possible. They have found that the best, most complex and delicious blends are those that have ample time for each individual variety to marry harmoniously with its mates.”

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

Our own Chef Andrew Gruel the Founder of Big Parm (New Jersey-style pizza), Two Birds and the soon to launch, full-service Calico Fish House (in Huntington Beach on PCH) provides another timely and informative “Ask the Chef” segment where Chef Andrew responds to listeners thoughtful inquiries.

Chicken seems to be the current “it” protein and is continuing to grow in popularity. Crispy chicken sandwiches have maintained their appeal, too, especially at popular fast casual establishments. New variations are still being introduced with eager anticipation and great fanfare. Chef Andrew talks cluck and also offers some practical tips for safely handling raw chicken at home.

Podcasts

Segment One: Show Preview with Executive Producer & Co-Host Andy Harris
Segment Two: Anne Marie Panoringan, The Voice of OC’s Food Columnist Part One
Segment Three: Anne Marie Panoringan, The Voice of OC’s Food Columnist Part Two
Segment Four: Chef Marco Zapien, Hatch Pepper Tailgate Celebration at Zapien’s Salsa Grill
Segment Five: Chef Michael Rossi, Partner, Zeytoon, Laguna Beach
Segment Six: Steven Kent Mirassou, Steven Kent Winery, Livermore Part One
Segment Seven: Steven Kent Mirassou, Steven Kent Winery, Livermore Part Two
Segment Eight: “Ask the Chef” with Co-Host Chef Andrew Gruel of Calico Fish House

Show 479, June 18, 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. The column publishes every other Friday. Anne Marie joins us in-studio to talk about her recent experience in Chicago attending the James Beard Foundation’s Media Awards honoring excellence in Books, Broadcast Media and Journalism. She also shares some of her best Chicago dining adventures. Additionally we’ll highlight some of her recent columns.

Chef Rudi Sodamin is the newly installed Head of Culinary Arts for Princess Cruises. Sodamin also serves as the Master Chef for sister cruise line, Holland America Line. Throughout his career, Sodamin has been the driving force behind revolutionizing culinary practices and elevating the perception of fine dining in the cruise industry. An internationally-respected food authority, Sodamin is possibly the most highly-decorated chef working on the world’s oceans and is widely considered one of the most innovative, energetic, and influential chefs in the hospitality industry. Among his most recent accomplishments has been the highly successful launch of Rudi’s Sel de Mer restaurant onboard three Holland America Line’s ships.” Chef Rudi Sodamin is our guest with a fresh Alaskan salmon at the ready.

Weiser Family Farms began in 1977 when Sid Weiser, a chemistry teacher and counselor at Garfield High School in East Los Angeles decided to pack up the family and follow his dream of working off the land. Sidney and his wife Raquel laid down roots in Tehachapi, California. There, they learned to tend to the fruit trees… apples, peaches, and pears. In the ensuing years, they acquired farmland in other locations where they branched out into a variety of fruits, vegetables, and flowers. In 1982 their son Alex jumped in to assist the family in selling at local Farmers’ Markets. There he encountered chefs, the public and specialty produce buyers who wanted seasonal, high quality and superior tasting produce. Listening to this input, Alex began to focus on creating a bio-diverse farm dedicated to applying sustainable farming techniques. His overriding desire was to supply people with unique fruits and vegetables at their peak, rather than picked for commercial usage.” 2nd generation family farmer, Alex Weiser joins us.

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. There is a new law in California that mandates all bar and restaurant employees serving alcohol to obtain a new certification. It involves a training of three to four hours and then passing an open book test. The concept is worthwhile but we’ll get Chef Andrew’s thoughts on this and the reality of actually meeting the August 31st deadline.

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

Show 479, June 18, 2022: Journalist Anne Marie Panoringan, The 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. The column publishes every other Friday.

Anne Marie joins us in-studio to talk about her recent experience in Chicago attending the James Beard Foundation’s Media Awards (June 11th) honoring excellence in Books, Broadcast Media and Journalism. Anne Marie served as a judge for the Journalism Awards as part of the Media Awards. She also shares some of her top Chicago dining adventures.

Show 479, June 18, 2022: Journalist Anne Marie Panoringan, The 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. The column publishes every other Friday. Anne Marie continues with us.

As part of being in Chicago for the James Beard Foundation’s Media Awards on June 11th Anne Marie explored a bit of Chicago’s vibrant dining scene. She shares her memorable meals at the bar and lounge at Oriole (2 Michelin Stars,) Eleven City Diner (a contemporary take on a Jewish Deli) and the Noble Fat booth for a bao bun at the Green City Farmers Market in Lincoln Park.

In her June 3rd column Anne Marie recounts her participation in a cooking program (MaxLove’s Fierce Foods Academy) geared toward cancer patients and their families, but, along the way, learned how its overall theme is much more universal.

June 18: Anne Marie Panoringan, Rudi Sodamin, Alex Weiser

Podcasts

Segment One: Show Preview with Executive Producer & Co-Host Andy Harris
Segment Two: Journalist Anne Marie Panoringan, The Voice of OC’s Food Columnist Part One
Segment Three: Journalist Anne Marie Panoringan, The Voice of OC’s Food Columnist Part Two
Segment Four: Master Chef Rudi Sodamin, Head of Culinary Arts, Princess Cruises Part One
Segment Five: Master Chef Rudi Sodamin, Head of Culinary Arts, Princess Cruises Part Two
Segment Six: Alex Weiser, Weiser Family Farms, Tehachapi, CA Part One
Segment Seven: Alex Weiser, Weiser Family Farms, Tehachapi, CA Part Two
Segment Eight: “Ask the Chef” with Co-host Chef Andrew Gruel

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 talk about her recent experience in Chicago attending the James Beard Foundation’s Media Awards honoring excellence in Books, Broadcast Media and Journalism. She also shares some of her Chicago dining adventures. Additionally we’ll highlight some of her recent columns.

“Chef Rudi Sodamin is the newly installed Head of Culinary Arts for Princess Cruises. Sodamin also serves as the Master Chef for sister cruise line, Holland America Line. Throughout his career, Sodamin has been the driving force behind revolutionizing culinary practices and elevating the perception of fine dining in the cruise industry. An internationally-respected food authority, Sodamin is possibly the most highly-decorated chef working on the world’s oceans and is widely considered one of the most innovative, energetic, and influential chefs in the hospitality industry. Among his most recent accomplishments has been the highly successful launch of Rudi’s Sel de Mer restaurant onboard three Holland America Line’s ships.” Chef Rudi Sodamin is our guest with a fresh Alaskan salmon at the ready.

“Weiser Family Farms began in 1977 when Sid Weiser, a chemistry teacher and counselor at Garfield High School in East Los Angeles decided to pack up the family and follow his dream of working off the land. Sidney and his wife Raquel laid down roots in Tehachapi, California. There, they learned to tend to the fruit trees… apples, peaches, and pears. In the ensuing years, they acquired farmland in other locations where they branched out into a variety of fruits, vegetables, and flowers. In 1982 their son Alex jumped in to assist the family in selling at local Farmers’ Markets. There he encountered chefs, the public and specialty produce buyers who wanted seasonal, high quality and superior tasting produce. Listening to this input, Alex began to focus on creating a bio-diverse farm dedicated to applying sustainable farming techniques. His overriding desire was to supply people with unique fruits and vegetables at their peak, rather than picked for commercial usage. 2nd generation family farmer, Alex Weiser joins us.

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. There is a new law in California that mandates all bar and restaurant employees serving alcohol to obtain a new certification. It involves a training of three to four hours and then passing an open book test. We’ll get Chef Andrew’s thoughts on this and the reality of actually meeting the August 31st deadline.

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 talk about her recent experience in Chicago attending the James Beard Foundation’s Media Awards honoring excellence in Books, Broadcast Media and Journalism. She also shares some of her Chicago dining adventures.

In her June 3rd column Anne Marie recounts her participation in a cooking program (MaxLove’s Fierce Foods Academy) geared toward cancer patients and their families, but, along the way, learned how its overall theme is much more universal.

Rudi Sodamin

Chef Rudi Sodamin is the newly installed Head of Culinary Arts for Princess Cruises. Sodamin also serves as the Master Chef for sister line, Holland America Line.”

“Throughout his career, Sodamin has been the driving force behind revolutionizing culinary practices and elevating the perception of fine dining in the cruise industry. An internationally-respected food authority, Sodamin is likely the most highly-decorated chef working on the world’s oceans and is widely considered one of the most innovative, energetic, and influential chefs in the hospitality industry. Among his most recent accomplishments has been the highly successful launch of Rudi’s Sel de Mer restaurant onboard three Holland America Line’s ships.”

Alaska cruise season is on now through September. As part of Princess Cruises’ award-winning “North to Alaska program” Rudi oversees their “Wild for Alaska Seafood” effort. This industry-first, location-based seafood initiative features an extensive menu rotation of fresh Alaska seafood dishes, along with destination-inspired cocktails including flights of Alaska spirits sourced from local distilleries. Also on offer are hand-picked, sommelier selection premium wine pairings to go with Alaska seafood dishes.

“I see food as the way to our guests’ hearts, and the individuals on the Princess Cruise culinary team bring great heart to what they do and take tremendous pride in their work,” said Sodamin “My goal is to grow that pride and lead the culinary workforce to new performance heights through innovative approaches to teamwork and creativity, collaboratively creating new signature interactive dining experiences, and motivating this talented team to new levels of culinary artistry.”

Chef Rudi Sodamin is our guest with a fresh Alaskan salmon at the ready.

Alex Weiser of Weiser Family Farms

Weiser Family Farms began in 1977 when Sid Weiser, a chemistry teacher and counselor at Garfield High School in East Los Angeles decided to pack up the family and follow his dream of working off the land. Sidney and his wife Raquel laid down roots in Tehachapi, California. There, they learned to tend to the fruit trees… apples, peaches, and pears. In the ensuing years, they acquired farmland in other locations where they branched out into a variety of fruits, vegetables, and flowers.”

“In 1982 their son Alex jumped in to assist the family in selling at local Farmers’ Markets. There he encountered chefs, the public and specialty produce buyers who wanted seasonal, high quality and superior tasting produce. Listening to this input, Alex began to focus on creating a bio-diverse farm dedicated to applying sustainable farming techniques. His overriding desire was to supply people with unique fruits and vegetables at their peak, rather than picked for commercial usage. Today, Weiser Family Farms grows in the Greater Bakersfield area, Tehachapi and the Lucerne Valley, cultivating a tapestry of high- quality produce year round.”

“Older brother Dan joined the family business in 2001, after a long stint with The Walt Disney Co. Dan, a graduate of USC’s Marshall School of Business, brought with him a real-world business sensibility to the farm that has helped bring the overall operation to the next level. Not long after Dan came aboard, older sister Esther left her established teaching career to help keep her knuckle-headed brothers in line. Her common sense approach and no nonsense communication style help to keep everything in focus and moving forward.”

Weiser Family Farms is, and has always been, a family farming entity in the true sense of the word. When you buy from Weiser, you are truly buying from The Weiser Family.

Weiser Family Farms’ seasonal produce is available at their stands at area Farmers Markets including Santa Monica on Wednesday and Saturday, and on Sundays in Beverly Hills and Mar Vista.

Alex Weiser is our guest with Purple Majesty Potatoes in hand.

Chef Andrew Gruel of the Slapfish Restaurant Group

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.

There is a new law in California that mandates all bar and restaurant employees serving alcohol to obtain a new, special certification. It involves a training of three to four hours and then passing an open book test. At present there are very few entities certified to administer the course. We’ll get Chef Andrew’s thoughts on this and the reality of actually meeting the August 31st deadline.

Podcasts

Segment One: Show Preview with Executive Producer & Co-Host Andy Harris
Segment Two: Journalist Anne Marie Panoringan, The Voice of OC’s Food Columnist Part One
Segment Three: Journalist Anne Marie Panoringan, The Voice of OC’s Food Columnist Part Two
Segment Four: Master Chef Rudi Sodamin, Head of Culinary Arts, Princess Cruises Part One
Segment Five: Master Chef Rudi Sodamin, Head of Culinary Arts, Princess Cruises Part Two
Segment Six: Alex Weiser, Weiser Family Farms, Tehachapi, CA Part One
Segment Seven: Alex Weiser, Weiser Family Farms, Tehachapi, CA Part Two
Segment Eight: “Ask the Chef” with Co-host Chef Andrew Gruel

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.

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.