Show 276, June 2, 2018: Show Preview with Co-Hosts Andy Harris & Andrew Gruel

Program Note :
Next Saturday, June 9th only
we unusually follow the early Angel game (playing Minnesota) from 3 to 5:00 p.m. Please don’t miss us! We’re there for you…

Condolences to The Brennan Family in New Orleans on the passing of Family Matriarch Miss Ella Brennan. Among her many important accomplishments was discovering Emeril Lagasse and Paul Prudhomme. The Jazz Sunday Brunch at Commander’s Palace is a local tradition. Ella also originated the signature NOLA dessert, Bananas Foster. We recommend her biography (written with her daughter Ti Adelaide Martin) Miss Ella of Commander’s Palace. (Ti has been a previous guest on the show.)

Now an attention-grabbing preview of this Saturday’s abundant 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 with an informative and entertaining show.

If you’re at all fascinated by the story of how American restaurant chefs in the 1970s and 1980s became celebrities then you’ll want to grab food journalist Andrew Friedman’s well-researched, new tome, Chefs, Drugs and Rock & Roll: How Food Lovers, Free Spirits, Misfits and Wanderers Created a New American Profession. It’s a real page turner for genuine foodies. Andrew Friedman joins us.

2018 Hollywood Bowl Food + Wine season is upon us. Building on the success of last two summers with award-winning chef Suzanne Goin and business partner restaurateur Caroline Styne of The Lucques Group, and Sodexo Sports & LeisureHollywood Bowl Food + Wine promises exceptional dining for visitors to the iconic venue. Goin and Styne’s culinary history has defined Los Angeles tastes since 1998 when they opened Lucques, their flagship restaurant. At the Hollywood Bowl, their California-inspired offerings, which include over 17 concepts, are created by four-time James Beard Foundation award-winner Suzanne Goin in tandem with the exceptional wine and beer programs curated by Caroline Styne, recent recipient of the Foundation’s 2018 Outstanding Restaurateur of the Year award. Overseeing the broad range of dining options serving Hollywood Bowl Food + Wine’s thousands of nightly guests is Sodexo Executive Chef Jeff Rogers.

Caroline Styne is our guest with a delicious preview.

After four centuries in Japan and almost four decades in the United StatesCHAYA continues to transcend convention between Japanese and American dining, inviting guests to discover innovative Japanese-Californian cuisine along with an unprecedented new beverage program as the CHAYA Restaurant Group has now officially transitioned the 28-year-old Chaya Venice into CHAYA Modern Izakaya. Owner & President Yuta Tsunoda has all the intriguing details.

The newest craft brewery on the Big Island of Hawaii is the community focused, Ola Brew. Unusually it was partially crowd-funded to launch and also just completed it’s 2nd round of crowd-funding to expand brewing capacity and build an on-site kitchen. Ola Brew’s world class beers and ciders are made from island-sourced ingredients. General Manager Shawn O’Shaughnessy taps the keg for us.

Would you believe a contemporary gastropub located on 5 landscaped acres hidden in the Porter District of Langley, Whidbey Island, WA in a magnificently converted and renovated airplane hanger serving Asian-inspired flavors ? It actually exists in the form of Roaming Radish’s R2 Gastropub owned by Chefs Jess & JP Dowdell. It’s a memorable dining experience that you simply won’t find elsewhere…

Chef Andrew Gruel, the founder of The Slapfish Restaurant Group, joins us with another installment of “Ask the Chef.” Chef Andrew just returned from the Aquaculture Canada Conference in Quebec City. He was the Keynote Speaker there. Chef Andrew discussed the overview of farm-raised salmon and farm-raised seafood in general. We’ll get the highlights of his informed presentation.

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

Play

Show 276, June 2, 2018: Chefs Jess and JP Dowdell, Roaming Radish’s R2 Gastropub, Whidbey Island, WA

Jess and JP DowdellWould you believe a contemporary gastropub located on 5 landscaped acres hidden in the Porter District of Langley, Whidbey Island, WA in a magnificently converted and renovated airplane hanger serving Asian-inspired flavors? It actually exists in the form of Roaming Radish’s R2 Gastropub owned by Chefs Jess & JP Dowdell. It’s a one-of-a-kind dining experience that you simply won’t find elsewhere…

It’s only open for Dinner (by reservation only) on Wednesday, Thursday and Friday nights. It’s an extension of the well-known Roaming Radish Catering.

Also on the expansive grounds is an English Tudor house available for special events and stays. Between the restaurant building and the adjacent air strip is one of the single engine planes previously housed inside. Chef JP is even taking flying lessons.

Play

June 2nd: Andrew Friedman, Carolyne Styne, Chaya Modern Izakaya, Ola Brew, Roaming Radish

Podcasts

Segment One: Show Preview with Co-Hosts Andy Harris & Andrew Gruel
Segment Two: Journalist Andrew Friedman, Chefs, Drugs and Rock & Roll Part One
Segment Three: Journalist Andrew Friedman, Chefs, Drugs and Rock & Roll Part Two
Segment Four: Caroline Styne, The Lucques Group, Hollywood Bowl Food + Wine
Segment Five: Yuta Tsunoda, Chaya Modern Izakaya, Venice
Segment Six: Shawn O’Shaughnessy, GM, Ola Brew, Kailu-Kona, HI
Segment Seven: Chefs Jess and JP Dowdell, Roaming Radish’s R2 Gastropub, Whidbey Island, WA
Segment Eight: Chef Andrew Gruel, Slapfish Restaurant Group

Program Note:
On Saturday, June 9th only we unusually follow the early Angel game (playing Minnesota) from 3 to 5:00 p.m. Please don’t miss us! We’re there for you…

Now an attention-grabbing preview of this Saturday’s abundant 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 with an informative and entertaining show.

If you’re at all fascinated by the story of how American restaurant chefs in the 1970s and 1980s became celebrities then you’ll want to grab food journalist Andrew Friedman’s well-researched, new tome, Chefs, Drugs and Rock & Roll: How Food Lovers, Free Spirits, Misfits and Wanderers Created a New American Profession. It’s a real page turner for foodies. Andrew Friedman joins us.

2018 Hollywood Bowl Food + Wine season is upon us. Building on the success of last two summers with award-winning chef Suzanne Goin and business partner restaurateur Caroline Styne of The Lucques Group, and Sodexo Sports & Leisure, Hollywood Bowl Food + Wine promises exceptional dining for visitors to the iconic venue. Goin and Styne’s culinary history has defined Los Angeles tastes since 1998 when they opened Lucques, their flagship restaurant. At the Hollywood Bowl, their California-inspired offerings, which include over 17 concepts, are created by four-time James Beard Foundation award-winner Suzanne Goin in tandem with the exceptional wine and beer programs curated by Caroline Styne, recent recipient of the Foundation’s 2018 Outstanding Restaurateur of the Year award. Overseeing the broad range of dining options serving Hollywood Bowl Food + Wine’s thousands of nightly guests is Sodexo Executive Chef Jeff Rogers.

Caroline Styne is our guest with a delicious preview.

After four centuries in Japan and almost four decades in the United States, CHAYA continues to transcend convention between Japanese and American dining, inviting guests to discover innovative Japanese-Californian cuisine along with an unprecedented new beverage program as the CHAYA Restaurant Group has now officially transitioned the 28-year-old Chaya Venice into CHAYA Modern Izakaya. Owner & President Yuta Tsunoda has all the intriguing details.

The newest craft brewery on the Big Island of Hawaii is the community focused, Ola Brew. Unusually it was partially crowd-funded to launch and also just completed it’s 2nd round of crowd-funding to expand brewing capacity and build an on-site kitchen. Ola Brew’s world class beers and ciders are made from island-sourced ingredients. General Manager Shawn O’Shaughnessy taps the keg for us.

Would you believe a contemporary gastropub located on 5 landscaped acres hidden in the Porter District of Langley, Whidbey Island, WA in a magnificently converted and renovated airplane hanger serving Asian-inspired flavors ? It actually exists in the form of Roaming Radish’s R2 Gastropub owned by Chefs Jess & JP Dowdell. It’s a memorable dining experience that you simply won’t find elsewhere…

Chef Andrew Gruel, the founder of The Slapfish Restaurant Group, joins us with another installment of “Ask the Chef.” Chef Andrew just returned from the Aquaculture Canada Conference in Quebec City. He was the Keynote Speaker there. Chef Andrew discussed the overview of farm-raised salmon. We’ll get the highlights of his informed presentation.

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

Andrew FriedmanIf you’re at all fascinated by the story of how American restaurant chefs in the 1970s and 1980s became celebrities then you’ll want to grab food journalist Andrew Friedman’s well-researched, new tome, Chefs, Drugs and Rock & Roll: How Food Lovers, Free Spirits, Misfits and Wanderers Created a New American Profession. It’s a genuine page turner for foodies.

The book transports readers back in time to witness the remarkable evolution of the American restaurant chef in the 1970s and 1980s – from the pioneers behind Chez Panisse, Spago, and other landmarks to the young cooks like Tom Colicchio and Bobby Flay who went on to become household names.

“Told largely in the words of the people who lived it – from writers like Ruth Reichl to chefs like Jeremiah Tower and Jonathan WaxmanChefs, Drugs and Rock & Roll treats readers to an unparalleled 360-degree re-creation of the industry and the times through the perspectives not only of the groundbreaking chefs but also of line cooks, front-of-house personnel, investors, and critics who had front-row seats to this extraordinary transformation.”

Author Andrew Friedman joins us.

Andrew Friedman has chronicled the life and work of some of the best American chefs. He is the author of Knives at Dawn: America’s Quest for Culinary Glory at the Bocuse d’Or.

Caroline Styne2018 Hollywood Bowl Food + Wine season is upon us. Building on the success of last two summers with award-winning chef Suzanne Goin and business partner restaurateur Caroline Styne of The Lucques Group, and Sodexo Sports & Leisure, Hollywood Bowl Food + Wine promises exceptional dining for visitors to the iconic venue. Goin and Styne’s culinary history has defined Los Angeles tastes since 1998 when they opened Lucques, their flagship restaurant.

At the Hollywood Bowl, their California-inspired offerings, which include over 17 concepts, are created by four-time James Beard Foundation award-winner Suzanne Goin in tandem with the exceptional wine and beer programs curated by Caroline Styne, recent recipient of the Foundation’s 2018 Outstanding Restaurateur of the Year award.

Overseeing the broad range of dining options serving Hollywood Bowl Food + Wine’s thousands of nightly guests is Sodexo Executive Chef Jeff Rogers.

“This year concert-goers can skip the line before the concert and use the Hollywood Bowl Food + Wine mobile app and choose pizzas, barbecue, bánh mi, hot dogs, and popcorn, and easily pick up their picnic on the way to their seats. For the highly praised Supper in Your Seats, Suzanne adds her Susanita’s Carnitas Feast for Two as well as a new picnic box, the Maple Drive, slow-roasted prime beef tenderloin served with Early Girl tomato salad, roasted potatoes, wild mushrooms and a caramel chocolate brownie. For a grab-and-go option, Alex’s Veggie Sandwich – a tribute to Suzanne’s daughter Alex – will be found at all Marketplace venues.”

“Returning for the 2018 season is the well-received Winemaker Wednesdays series, an eight-week program of complimentary wine tastings at the Plaza Marketplace from guest winemakers hand selected by Caroline Styne.”

“Hollywood Bowl Food + Wine’s many dining choices include two sit-down restaurants, street-food kiosks, pre-ordered picnic boxes, and full-service dinner delivered to your box seat. For private events, Hollywood Bowl Food + Wine will also provide catering at several locations for groups both large and small.”

Caroline Styne is our guest with a delicious preview.

Please visit the Hollywood Bowl Food + Wine site for more information about the food and wine experiences available at the Hollywood Bowl.

Yudo Tsunoda of Chaya BrasserieAfter four centuries in Japan and almost four decades in the United States, CHAYA continues to transcend convention between Japanese and American dining, inviting guests to discover innovative Japanese-Californian cuisine along with an unprecedented new beverage program as the CHAYA Restaurant Group has now officially transitioned the 28-year-old Chaya Venice into CHAYA Modern Izakaya.

Comparable to the Western gastropub, a Japanese izakaya is traditionally a drinking establishment which serves small tapas-style plates intended to be shared amongst friends. CHAYA Modern Izakaya elevates the izakaya experience by introducing a present-day dining and drinking destination that invites guests to come discover a new Japanese-Californian cuisine with a modern izakaya approach, including handcrafted cocktails, premium spirits, Japanese Whisky selection, eclectic sake and wine collection, Japanese and local craft beers.

With roots deeply planted in over 400 years of Japanese history, CHAYA originally evolved from a beloved teahouse in Japan in the 17th century, then to an imperial summer villa in Japan in the 19th century. In the early 20th century CHAYA Japan became a landmark dining destination known for providing exquisite service and catering to the royal court and Japanese government officials, to then landing in Los Angeles in the 1980s, ultimately becoming a pioneer of fusion cuisine by introducing the revolutionary combination of French and Japanese ingredients and culinary techniques, while catering to many loyal guests for almost 40 years, including artists, actors, titans of industry, and foodists alike.

“CHAYA has existed in some incarnation or another for the last four-hundred plus years, as long as the earliest izakaya. Part of the essential CHAYA DNA is adaptability and fusion, and CHAYA Modern Izakaya bridges the past with the present, while allowing CHAYA to move forward into the future pioneering a marriage between Japanese and Western traditions, fresh ingredients, and contemporary culinary techniques,” says Owner and President Yuta Tsunoda.

Owner & President Yuta Tsunoda has all the intriguing details.

Shawn O'ShaugnessyThe newest craft brewery on the Big Island of Hawaii is the community focused, Ola Brew. Unusually it was partially crowd-funded to launch and also just completed its 2nd round of crowd-funding to expand brewing capacity and build an on-site kitchen. Ola Brew’s world class beers and ciders are made from island-sourced ingredients.

“Did you know that a) More than half of the tropical fruit grown in Hawai’i falls to the ground and never makes it to market; b) U.S. demand for craft alcohols has doubled in the last 5 years, and c) Most beer and cider consumed in Hawai’i is imported? Our conclusion: it’s time Hawai’i County had its own brewery designed to turn the state’s abundance of produce into revenue for local farmers. And as the experienced beverage entrepreneurs who started Hawaiian Ola, we are the best team to do it.” 

Brett Jacobson
CEO, OLA BREW CO.

General Manager Shawn O’Shaughnessy taps the keg for us.

Jess and JP DowdellWould you believe a contemporary gastropub located on 5 landscaped acres hidden in the Porter District of Langley, Whidbey Island, WA in a magnificently converted and renovated airplane hanger serving Asian-inspired flavors? It actually exists in the form of Roaming Radish’s R2 Gastropub owned by Chefs Jess & JP Dowdell. It’s a one-of-a-kind dining experience that you simply won’t find elsewhere…

It’s only open for Dinner (by reservation only) on Wednesday, Thursday and Friday nights. It’s an extension of the well-known Roaming Radish Catering.

Also on the expansive grounds is an English Tudor house available for special events and stays. Between the restaurant building and the adjacent air strip is one of the single engine planes previously housed inside. Chef JP is even taking flying lessons.

Andrew Gruel at the AM830 KLAA StudiosChef Andrew Gruel, the founder of The Slapfish Restaurant Group, joins us with another installment of Ask the Chef.”

Chef Andrew just returned from the Aquaculture Canada Conference in Quebec City. He was the Keynote Speaker there. Chef Andrew discussed the overview of the state of farm-raised salmon. We’ll get the highlights of his informed presentation.

Podcasts

Segment One: Show Preview with Co-Hosts Andy Harris & Andrew Gruel
Segment Two: Journalist Andrew Friedman, Chefs, Drugs and Rock & Roll Part One
Segment Three: Journalist Andrew Friedman, Chefs, Drugs and Rock & Roll Part Two
Segment Four: Caroline Styne, The Lucques Group, Hollywood Bowl Food + Wine
Segment Five: Yuta Tsunoda, Chaya Modern Izakaya, Venice
Segment Six: Shawn O’Shaughnessy, GM, Ola Brew, Kailu-Kona, HI
Segment Seven: Chefs Jess and JP Dowdell, Roaming Radish’s R2 Gastropub, Whidbey Island, WA
Segment Eight: Chef Andrew Gruel, Slapfish Restaurant Group

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

Show 275, May 26, 2018: Chef / Proprietor Vincent Nattress, Orchard Kitchen, Bayview, Whidbey Island, WA

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!”

Chef Vincent is also a proponent of “Whidbey Island Grown – Find the Freshest Our Island Has to Offer.”

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.

Play

Show 275, May 26, 2018: Chef / Proprietor Tyler Hansen, the Oystercatcher, Coupeville, Whidbey Island, WA

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 and retail markets.

“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.

 

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