Show 463, February 26, 2022: Show Preview with Executive Producer & Co-Host Andy Harris

Posted on February 27, 2022 by Adam Bell

Our regular OC correspondent, Anne Marie Panoringan, “The Voice of OC’s” food columnist had an informative 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 distinctive variety of gelato flavors are imported from Italy. It’s both a full-service restaurant and limited-service café. Closed on Monday. We’re long-simmering the San Marzano Tomatoes for the pasta sauces with Proprietors Chef Enrico and Daniela Pozzuoli.

“The World of Pinot Noir (WOPN,) the foremost event dedicated to the celebration of Pinot Noir, is returning to the Ritz-Carlton Bacara (in Santa Ynez) March 3-5, 2022 – in person, Zoom-free and featuring more than 200 premier Pinot Noir wineries from around the globe. For three days, there will be more than 20 different events and experiences for Pinot Noir-philes, including two Grand Tastings on Friday and Saturday, exclusive wine-pairing dinners, tasting seminars and an opening night alfresco Reunion Party with a special musical guest. Winemaker Coby Parker-Garcia, the President of the Board of Directors for WOPN and the Founder of El Lugar Wines joins us to pull the cork on all that is World of Pinot Noir.

“Charcoal Venice is an inviting neighborhood restaurant from Michelin-starred Chef and Owner Josiah Citrin (Melisse, OpenAire at The Line Hotel and Dear John’s) that was inspired by the backyard barbecues he hosts on weekends for his friends and family. As the name suggests, everything is cooked indoors over live fire – whether over charcoal or in the coals. Citrin and Chef de Cuisine Jordan Olivo prepare a seasonal menu of craveable comfort foods featuring locally-sourced proteins and vegetables ideal for sharing family-style. Whether diving into a platter of smoky grilled chicken wings with a beer or classic cocktail at the bar, or splitting a 48 oz. dry-aged Porterhouse and a bottle of Bandol with friends, Charcoal Venice is an everyday dining spot.” Chef Josiah joins us with grilling tongs in hand.

Chef Sandra Cordero is the proprietress of Woodland Hills’ Gasolina Café bringing Spanish influenced food to the table in an exciting new way. Chef Sandra is one of the founders of RE:Her. “RE:Her’s inaugural festival, 10 Days RE:Her, debuted on the anniversary of the Women’s March in January 2021. Nearly 100 female-owned restaurants and women-run food & beverage brands came together to offer 85 events across Los Angeles County. These women united to offer unique collaborations with other female chefs, thematic menus, one-on-one conversations among female industry leaders, and more. The organization has grown to include more than 300 members across Los Angeles County. For 10 Days RE:Her 2022 running March 4th through March 13, 2022, there will be even more collaborations and events to explore new neighborhoods, discover hidden gems and support a network of hard-working women who add color and depth to their communities.” Chef Sandra is our guest with a preview of the enticing events of “10 Days RE:Her 2022.”

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. The Wall Street Journal had a thought-provoking piece (in the February 12th issue) entitled “The Raw and the Cooked.” “From roasted grapes to sushi, some of the most appealing dishes challenge our expectations about how foods should be prepared.” Chef Andrew points out that Bluefin Tuna, prized in premium sushi, was used for pet food not that long ago…Chef Andrew shares his informed thoughts.

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

Show 463, February 26, 2022: Chef & Co-Host Andrew Gruel of Slapfish with “Ask the Chef”

Posted on February 27, 2022 by Adam Bell

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.

The Wall Street Journal had a thought-provoking piece (in the February 12^th issue) for foodies entitled, “The Raw and the Cooked.” “From roasted grapes to sushi, some of the most appealing dishes challenge our expectations about how foods should be prepared.” Chef Andrew points out that Bluefin Tuna, prized in premium sushi, was actually used for pet food not that long ago…Chef Andrew shares his insights on “The Raw and The Cooked.”

February 26: Centro Storico Café Spaghetteria, World of Pinot Noir, Josiah Citrin, Gasolina Café

Posted on February 24, 2022 by Adam Bell

Podcasts

Segment One: Show Preview with Executive Producer & Co-Host Andy Harris
Segment Two: Owner / Chef Enrico and Daniela Pozzuoli, Centro Storico Café Spaghetteria, Old Town Tustin
Segment Three: Winemaker Coby Parker-Garcia, El Lugar Wines with a preview of World of Pinot Noir
Segment Four: Restaurateur & Chef Josiah Citrin, Charcoal Venice Part One
Segment Five: Restaurateur & Chef Josiah Citrin, Charcoal Venice Part Two
Segment Six: Owner / Chef Sandra Cordero of Gasolina Café, Woodland Hills – Preview of “Ten Days of RE:Her” Part One
Segment Seven: Owner / Chef Sandra Cordero of Gasolina Café, Woodland Hills – Preview of “Ten Days of RE:Her” 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.

“The World of Pinot Noir (WOPN,) the foremost event dedicated to the celebration of Pinot Noir, is returning to the Ritz-Carlton Bacara (in Santa Ynez) March 3-5, 2022 – in person, Zoom-free and featuring more than 200 premier Pinot Noir wineries from around the globe. For three days, there will be more than 20 different events and experiences for Pinot Noir-philes, including two Grand Tastings on Friday and Saturday, exclusive wine-pairing dinners, tasting seminars and an opening night alfresco Reunion Party with a special musical guest. Winemaker Coby Parker-Garcia, the President of the Board of Directors for WOPN and the Founder of El Lugar Wines joins us to pull the cork on all that is World of Pinot Noir.

“Charcoal Venice is an inviting neighborhood restaurant from Michelin-starred Chef and Owner Josiah Citrin (Melisse, OpenAire at The Line Hotel and Dear John’s) that was inspired by the backyard barbecues he hosts on weekends for his friends and family. As the name suggests, everything is cooked indoors over live fire – whether over charcoal or in the coals. Citrin and Chef de Cuisine Jordan Olivo prepare a seasonal menu of craveable comfort foods featuring locally-sourced proteins and vegetables ideal for sharing family-style. Whether diving into a platter of smoky grilled chicken wings with a beer or classic cocktail at the bar, or splitting a 48 oz. dry-aged Porterhouse and a bottle of Bandol with friends, Charcoal Venice is an everyday dining spot.” Chef Josiah joins us with grilling tongs in hand.

Chef Sandra Cordero is the proprietress of Woodland Hills’ Gasolina Café bringing Spanish influenced food to the table in an exciting new way. Chef Sandra is one of the founders of RE:Her. “RE:Her’s inaugural festival, 10 Days RE:Her, debuted on the anniversary of the Women’s March in January 2021. Nearly 100 female-owned restaurants and women-run food & beverage brands came together to offer 85 events across Los Angeles County. These women united to offer unique collaborations with other female chefs, thematic menus, one-on-one conversations among female industry leaders, and more. The organization has grown to include more than 300 members across Los Angeles County. For 10 Days RE:Her 2022 running March 4^th through March 13, 2022, there will be even more collaborations and events to explore new neighborhoods, discover hidden gems and support a network of hard-working women who add color and depth to their communities.” Chef Sandra is our guest with a preview of the enticing events of “10 Days RE:Her 2022.”

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. The Wall Street Journal had a thought-provoking piece (in the February 12^th issue) entitled “The Raw and the Cooked.” “From roasted grapes to sushi, some of the most appealing dishes challenge our expectations about how foods should be prepared.” Chef Andrew shares his thoughts.

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

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.”

Coby Parker Garcia of World of Pinot Noir

“The World of Pinot Noir (WOPN,) the foremost event dedicated to the celebration of Pinot Noir, is returning to the Ritz-Carlton Bacara (in Santa Ynez) March 3-5, 2022 – in person, Zoom-free and featuring more than 200 premier Pinot Noir wineries from around the globe.”

“After going fully virtual in 2021, the upcoming in-person “reunion” is shaping up to be one the most exciting and delicious WOPN weekends in its 22-year history. And organizers, along with the Ritz-Carlton Bacara staff, are going to great lengths and initiating new protocols to ensure a safe and healthy experience for all guests.”

“For three days, there will be more than 20 different events and experiences for Pinot Noir-philes, including two Grand Tastings on Friday and Saturday, exclusive wine-pairing dinners, tasting seminars and an opening night alfresco Reunion Party with a special musical guest.”

“WOPN, a non-profit trade organization, was established in 2001 by a small, dedicated group of winemakers from California’s Central Coast. The group’s mission is to bring together the world’s foremost Pinot Noir producers, and in a gorgeous setting, celebrate the delicious wine grape.”

Winemaker Coby Parker-Garcia, the President of the Board of Directors for WOPN and the Founder of El Lugar Wines joins us to pull the cork on all that is World of Pinot Noir.

“Citrin and Chef de Cuisine Jordan Olivo prepare a seasonal menu of craveable comfort foods featuring locally-sourced proteins and vegetables ideal for sharing family-style. Whether diving into a platter of smoky grilled chicken wings with a beer or classic cocktail at the bar, or splitting a 48 oz. dry-aged Porterhouse and a bottle of Bandol with friends, Charcoal Venice is an everyday dining spot.”

All of the creative condiments accompanying the steaks are house-made including the signature J-1 Steak Sauce.

There is a landscaped backyard patio in the rear of Charcoal (with efficient space heaters) for guests seeking a pleasant open air dining option.

Also available is Charcoal – New Ways to Cook with Fire by Josiah Citrin and JoAnn Cianciulli.

Chef Josiah joins us with tongs in hand.

Chef Sandra Cordero is the proprietress of Woodland Hills’ Gasolina Café bringing Spanish influenced food to the table in an exciting new way. Gasolina enthusiastically supports local farms and sustainability. Chef Sandra operates a scratch kitchen where everything is made in-house and to order.”

Chef Sandra is one of the founders of RE:Her. “RE:Her’s inaugural festival, 10 Days RE:Her, debuted on the anniversary of the Women’s March in January 2021. Nearly 100 female-owned restaurants and women-run food & beverage brands came together to offer 85 events across Los Angeles County. These women united to offer unique collaborations with other female chefs, thematic menus, one-on-one conversations among female industry leaders, and more.”

“The organization has grown to include more than 300 members across Los Angeles County. For 10 Days RE:Her 2022 running March 4^th through March 13, 2022, there will be even more collaborations and events to explore new neighborhoods, discover hidden gems and support a network of hard-working women who add color and depth to their communities.”

Paella Nights at Gasolina Café return on Friday, March 18^th and Saturday, March 19^th.

Chef Sandra is our guest with a preview of “10 Days RE:Her 2022.”

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.

Podcasts

Show 286, August 18, 2018: Chef Andrew Gruel, Founder, Slapfish Restaurant Group

Posted on August 20, 2018 by Adam Bell

Chef Andrew Gruel, the founder of The Slapfish Restaurant Group, joins us with another installment of “Ask the Chef.”

Did you know China is the biggest exporter of seafood to the United States? Most surprising is that a major portion of this seafood ($900 million annually according to a recent piece in The Wall Street Journal) is fish harvested from American waters and then processed in China. Tariffs are on the horizon, too…

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

Posted on May 28, 2018 by Adam Bell

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 (3^rd 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 10^th Annual Pechanga Microbrew Fest & Chili Cookoff on Saturday, June 9^th 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 3^rd 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 11^th 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!

Show 275, May 26, 2018: Chef Andrew Gruel, Slapfish Restaurant Group

Posted on May 28, 2018 by Adam Bell

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?

This discussion is inspired by Wall Street Journal’s Julie Jargon from her May 11^th Page One piece, “Today’s Special: Way Too Many Options for One Sandwich – Restaurants are driving patrons down a rapid assembly line of possibilities.”

We’ll get Chef Andrew’s informed thoughts

Show 131, July 18, 2015: Kyle Meyer, Co-Proprietor, Wine Exchange, Santa Ana

Posted on July 20, 2015 by Adam Bell

The Wall Street Journal’s esteemed wine writer, Lettie Teague, asked the question in her May 22^nd article, “What Goes Into Wine-Label Design? Will a fussy label hamper the sale of a cheap wine?”

“Ask someone the kind of wine he prefers and he may or may not be able to describe it; ask someone what kind of wine label he (or she) likes and you’re guaranteed to get a reply. From occasional imbibers to serious oenophiles, just about every wine drinker I know cares about labels – and even employs them as a buying guide. For example, my friend Robert likes labels with silver type but won’t buy a bottle if there are “snakes, frogs or shoes” as part of the design, no matter how good the wine inside may be.” – Lettie Teague

Our resident wine expert, Kyle Meyer of The Wine Exchange shares a few carefully-considered thoughts on the matter. Selling wine is his livelihood …He’s a believer in the marketing value of a well-designed and executed label.