Show 496, October 22, 2022: Show Preview with Executive Producer & Co-Host Andy Harris

“The fun and family-friendly atmosphere a guest experiences in any Anna Maria Oyster Bar location comes from the warm smiles and gratitude their wonderful and loyal staff bring to the guests. Their dedication to keeping their restaurants fresh and fun for all who dine with Anna Maria Oyster Bar stems from the desire to make the guest experience memorable. From their managers and servers, cooks and kitchen staff, AMOB aims to provide you pleasant service at a great value. AMOB was founded on the Anna Maria City Pier in 1996, and the City Pier will always be their home. While this location closed in 1999, this is where AMOB established regulars and made a name for themselves with fresh seafood and fun atmosphere.” Fortunately in 2015 Anna Maria Oyster Bar on the Pier launched on the Historic Bridge Street Pier in Bradenton Beach, FL with unrivaled views of the Intercoastal Waterway. We reel in Managing Partner and Director of Purchasing Lynn Horne to discuss all that is Anna Maria Oyster Bar.

“This year Philly’s Best celebrates 30 years of true Philly flavor in California. The company was started by native Philadelphians Bob and Andrea Levey, who wanted to bring the flavors of Philadelphia to their new home of Southern California. In 1992, they opened their first Philly’s Best location in Fountain Valley (which still operates in its original location.)  All Philly’s Best cheesesteaks are prepared to order on a seasoned flat-top grill featuring thinly sliced steak or chicken breast with melted white American cheese loaded into an authentic Amoroso’s roll brought in from the East Coast.” Founder Bob Levey takes a break from working the seasoned flat-top grill to join us with spatula in hand.

ForFriends Inn & Village is situated in downtown Santa Ynez, California and just five minutes from Los Olivos & Solvang. This immaculately detailed eight-room boutique bed & breakfast lies in the heart of the Santa Barbara County Wine Country and is surrounded by rolling hills, cattle ranches, horse farms and over 200 gorgeous vineyards and wineries. ForFriends Inn is within a short walk to tasting rooms and the area’s best restaurants and entertainment; and a short, traffic-free drive to all of the wonderful wineries and other attractions throughout the Santa Ynez Valley and the Santa Rita Hills. Newly added is the adjacent Village featuring six private, free-standing bungalows.  Each of the six, spacious units is a 650 square foot, “tiny inn” California Craftsman Bungalow. The Bungalows offer all the premium amenities found at the Inn plus extras with considerably more space and privacy.” Innkeeper Dave Pollock joins us to welcome the audience to ForFriends Inn & Village.

The Winery Restaurant & Wine Bar located in The District in Tustin is celebrating its 15th Anniversary this month. Founding Partners William Lewis and Executive Chef Yvon Goetz join us with Champagne flutes in hand to celebrate this achievement. There are now also thriving sister Winery Restaurants on the water in Newport Beach and in La Jolla. “The Winery Restaurant & Wine Bar is focused on successfully pairing contemporary California regional cuisine, with a hip, vibrant, sophisticated setting, to create a cutting-edge dining experience. When Partners JC Clow, William Lewis and Chef Yvon Goetz set out 15 years ago to deliver a culinary experience straight from wine county, little did they know that they would also earn the title along the way of “Restaurateurs of the Year” for their achievements and have their restaurants in Newport Beach and Tustin earn the title of “Restaurant of the Year” multiple times!”

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. It’s no secret that finding good employees for both the front and back-of-the-house in the restaurant business is currently a challenge. Once you hire and train good employees the next hurdle is retaining them. Chef Andrew is about to debut his new, full-service Calico Fish House in Huntington Beach. We’ll explore the staffing challenge dilemma with him.

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

Show 496, October 22, 2022: William Lewis and Executive Chef Yvon Goetz, Founding Partners, The Winery Restaurant and Wine Bar, Tustin

William Lewis, JC Clow and Yvon Goetz of the Winery Restaurants and Wine Bar

The Winery Restaurant & Wine Bar located in The District in Tustin is celebrating its 15th Anniversary this month. Founding Partners William Lewis and Executive Chef Yvon Goetz join us with Champagne flutes in hand to celebrate this achievement. There are now also thriving sister Winery Restaurants on the water in Newport Beach and in La Jolla. All have slightly different looks and personalities. The La Jolla location features a separate, detached The Wine Bar by The Winery for wine tasting and small bites.

The Winery Restaurant & Wine Bar is focused on successfully pairing contemporary California regional cuisine, with a hip, vibrant, sophisticated setting, to create a cutting-edge dining experience. When Partners JC Clow, William Lewis and Chef Yvon Goetz set out 15 years ago to deliver a culinary experience straight from wine county, little did they know that they would also earn the title along the way of “Restaurateurs of the Year” for their achievements and have their restaurants in Newport Beach and Tustin earn the title of “Restaurant of the Year” multiple times!”

October 22: Anna Maria Oyster Bar, Philly’s Best, ForFriends Inn & Village, The Winery’s 15th Anniversary

Podcasts

Segment One: Show Preview with Executive Producer & Co-Host Andy Harris
Segment Two: Anna Maria Oyster Bar on The Pier, Bradenton Beach, FL Part One
Segment Three: Anna Maria Oyster Bar on The Pier, Bradenton Beach, FL Part Two
Segment Four: Bob Levey, Founder, Philly’s Best, Fountain Valley and Beyond Part One
Segment Five: Bob Levey, Founder, Philly’s Best, Fountain Valley and Beyond Part Two
Segment Six: ForFriends Inn & Village, Santa Ynez, CA with Innkeeper Dave Pollock
Segment Seven: William Lewis and Executive Chef Yvon Goetz, Founding Partners, The Winery Restaurant and Wine Bar, Tustin
Segment Eight: Chef Andrew Gruel, Co-Host, with “Ask the Chef”

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

“The fun and family-friendly atmosphere a guest experiences in any Anna Maria Oyster Bar location comes from the warm smiles and gratitude their wonderful and loyal staff bring to the guests. Their dedication to keeping their restaurants fresh and fun for all who dine with Anna Maria Oyster Bar stems from the desire to make the guest experience memorable. From their managers and servers, cooks and kitchen staff, AMOB aims to provide you pleasant service at a great value. AMOB was founded on the Anna Maria City Pier in 1996, and the City Pier will always be their home. While this location closed in 1999, this is where AMOB established regulars and made a name for themselves with fresh seafood and fun atmosphere.” Fortunately in 2015 Anna Maria Oyster Bar on the Pier launched on the Historic Bridge Street Pier in Bradenton Beach, FL with unrivaled views of the Intercoastal Waterway. We reel in Managing Partner and Director of Purchasing Lynn Horne to discuss all that is Anna Maria Oyster Bar.

“This year Philly’s Best celebrates 30 years of true Philly flavor in California. The company was started by native Philadelphians Bob and Andrea Levey, who wanted to bring the flavors of Philadelphia to their new home of Southern California. In 1992, they opened their first Philly’s Best location in Fountain Valley (which still operates in its original location.) All Philly’s Best cheesesteaks are prepared to order on a seasoned flat-top grill featuring thinly sliced steak or chicken breast with melted white American cheese loaded into an authentic Amoroso’s roll brought in from the East Coast.” Founder Bob Levey takes a break from working the seasoned flat-top grill to join us with spatula in hand.

“ForFriends Inn & Village is situated in downtown Santa Ynez, California and just five minutes from Los Olivos & Solvang. This immaculately detailed eight-room boutique bed & breakfast lies in the heart of the Santa Barbara County Wine Country and is surrounded by rolling hills, cattle ranches, horse farms and over 200 gorgeous vineyards and wineries. ForFriends Inn is within a short walk to tasting rooms and the area’s best restaurants and entertainment; and a short, traffic-free drive to all of the wonderful wineries and other attractions throughout the Santa Ynez Valley and the Santa Rita Hills. Newly added is the adjacent Village featuring six private, free-standing bungalows. Each of the six, spacious units is a 650 square foot, “tiny inn” California Craftsman Bungalow. The Bungalows offer all the premium amenities found at the Inn plus extras with considerably more space and privacy.” Innkeeper Dave Pollock joins us to welcome the audience to ForFriends Inn & Village.

The Winery Restaurant & Wine Bar located in The District in Tustin is celebrating its 15th Anniversary this month. Founding Partners William Lewis and Executive Chef Yvon Goetzjoin us with Champagne flutes in hand to celebrate this achievement. There are now also thriving sister Winery Restaurants on the water in Newport Beach and in La Jolla. “The Winery Restaurant & Wine Bar is focused on successfully pairing contemporary California regional cuisine, with a hip, vibrant, sophisticated setting, to create a cutting-edge dining experience. When Partners JC Clow, William Lewis and Chef Yvon Goetz set out 15 years ago to deliver a culinary experience straight from wine county, little did they know that they would also earn the title along the way of “Restaurateurs of the Year” for their achievements and have their restaurants in Newport Beach and Tustin earn the title of “Restaurant of the Year” multiple times!”

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. It’s no secret that finding good employees for both the front and back-of-the-house in the restaurant business is currently a challenge. Once you hire and train good employees the next hurdle is retaining them. Chef Andrew is about to debut his new, full-service Calico Fish House in Huntington Beach. We’ll explore the staffing challenge dilemma with him.

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

Lynn Horne of the Anna Maria Oyster Bar

“The fun and family-friendly atmosphere a guest experiences in any Anna Maria Oyster Bar location comes from the warm smiles and gratitude their wonderful and loyal staff bring to the guests. Their dedication to keeping their restaurants fresh and fun for all who dine with Anna Maria Oyster Bar stems from the desire to make the guest experience memorable. From their managers and servers, cooks and kitchen staff, AMOB aims to provide you pleasant service at a great value.”

“AMOB was founded on the Anna Maria City Pier in 1996, and the City Pier will always be their home. While this location closed in 1999, this is where AMOB established regulars and made a name for themselves with fresh seafood and fun atmosphere. Fortunately in 2015 Anna Maria Oyster Bar on the Pier launched on the Historic Bridge Street Pier in Bradenton Beach, FL with unrivaled views of the Intercoastal Waterway.”

“AMOB’s coastal-inspired menu showcases traditional favorites like fresh seafood, lobster, shrimp, chicken, soups and salads, fish specials and more. Don’t miss the Tuna Stack. And of course, AMOB wouldn’t be an oyster bar if they didn’t have delicious oysters available in a variety of preparations.”

We reel in Managing Partner and Director of Purchasing Lynn Horne to discuss all that is Anna Maria Oyster Bar.

Bob Levey of Philly's Best

“This year Philly’s Best celebrates 30 years of true Philly flavor in California. The company was started by native Philadelphians Bob and Andrea Levey, who wanted to bring the flavors of Philadelphia to their new home of Southern California. In 1992, they opened their first Philly’s Best location in Fountain Valley (which still operates in its original location.)”

“The company’s authentic flavors start with proprietary recipes, along with ingredients and products direct from Philadelphia, including Amoroso’s® rolls, Wise® Chips, Taylor® Pork Roll, Hank’s Soda, Pennsylvania Dutch Birch Beer® and a variety of TastyKake® offerings. A uniquely Philly brand and concept, Philly’s Best has grown to 20 locations throughout California.”

“All Philly’s Best cheesesteaks are prepared to order on a seasoned flat-top grill featuring thinly sliced steak or chicken breast with melted white American cheese loaded into an authentic Amoroso’s roll brought in from the East Coast.”

“Starting in July 2022 as we celebrate our 30th anniversary of serving up California’s most authentic cheesesteaks, we’ve taken our west coast guests on a little trip down south with the introduction of our new Nashville Hot Chicken Cheesesteak,” said Bob Levey, founder of Philly’s Best. “While always staying true to our East Coast roots, Philly’s Best is passionate about unveiling new and exciting flavors to our guests, and we know that even those most loyal to our award-winning cheesesteaks like to mix it up from time to time. We’re confident this new kickin’ chicken option is sure to become a fast favorite, especially among fans who love to load up their cheesesteaks and hoagies with our spicy pepper spread.” “This newest chicken cheesesteak is packing a sweet, savory, smokey heat with the fiery flavors of Nashville Hot!”

Founder Bob Levey takes a break from working the seasoned flat-top grill to join us with spatula in hand.

Dave Pollock of ForFriends Inn and Village

ForFriends Inn & Village is situated in downtown Santa Ynez, California and just five minutes from Los Olivos & Solvang. This immaculately detailed eight-room boutique bed & breakfast lies in the heart of the Santa Barbara County Wine Country and is surrounded by rolling hills, cattle ranches, horse farms and over 200 gorgeous vineyards and wineries. ForFriends Inn is within a short walk to tasting rooms and the area’s best restaurants and entertainment; and a short, traffic-free drive to all of the wonderful wineries and other attractions throughout the Santa Ynez Valley and the Santa Rita Hills.”

“Completed in 2005, ForFriends Inn was built in the fashion of a large Craftsman farmhouse. Great care has been given to combine Wine Country and the New West with a touch of elegance to create a perfect wine country getaway for couples and friends seeking a brief respite from their busy lives.”

“Eight large, elegant rooms in ForFriends Inn include six in the main house and two private cottages — the two-story Sunstone Tower and the cozy Kalyra Cottage. All of the rooms offer a California king-sized bed, large private bathrooms, sitting areas, premium linens, upgraded amenities, luxurious bathrobes, balconies and porches. All are elegantly appointed to provide you with an array of personal touches and all of the amenities guests deserve.”

“Newly added is the adjacent Village featuring six private, free-standing bungalows. Each of the six, spacious units is a 650 square foot, “tiny inn” California Craftsman Bungalow. A custom studio layout features Amish-made bedroom furniture, well-appointed kitchenette with table and chairs, custom cabinets with granite countertops and premium finishes, whisper quiet appliances, private porches with rocking chairs, and on-site parking. The Bungalows offer all the premium amenities found at the Inn plus extras with considerably more space and privacy.”

“All stays include a chef-driven, homemade 3-course breakfast at the Inn and a fun and social wine and hors d’oeuvres Happy Hour featuring local wineries.”

Innkeeper Dave Pollock joins us to welcome the audience to ForFriends Inn & Village.

William Lewis, JC Clow and Yvon Goetz of the Winery Restaurants and Wine Bar

The Winery Restaurant & Wine Bar located in The District in Tustin is celebrating its 15th Anniversary this month. Founding Partners William Lewis and Executive Chef Yvon Goetz join us with Champagne flutes in hand to celebrate this achievement. There are now also thriving sister Winery Restaurants on the water in Newport Beach and in La Jolla.

The Winery Restaurant & Wine Bar is focused on successfully pairing contemporary California regional cuisine, with a hip, vibrant, sophisticated setting, to create a cutting-edge dining experience. When Partners JC Clow, William Lewis and Chef Yvon Goetz set out 15 years ago to deliver a culinary experience straight from wine county, little did they know that they would also earn the title along the way of “Restaurateurs of the Year” for their achievements and have their restaurants in Newport Beach and Tustin earn the title of “Restaurant of the Year” multiple times!”

Chef Andrew Gruel savoring a New Jersey style Pizza

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.

It’s no secret that finding reliable employees for both the front and back-of-the-house in the restaurant business is currently a challenge. Once you hire and train good employees the next hurdle is actually retaining them. Chef Andrew is about to debut his new, full-service Calico Fish House in Huntington Beach. We’ll explore the current staffing challenge dilemma with him.

Podcasts

Segment One: Show Preview with Executive Producer & Co-Host Andy Harris
Segment Two: Anna Maria Oyster Bar on The Pier, Bradenton Beach, FL Part One
Segment Three: Anna Maria Oyster Bar on The Pier, Bradenton Beach, FL Part Two
Segment Four: Bob Levey, Founder, Philly’s Best, Fountain Valley and Beyond Part One
Segment Five: Bob Levey, Founder, Philly’s Best, Fountain Valley and Beyond Part Two
Segment Six: ForFriends Inn & Village, Santa Ynez, CA with Innkeeper Dave Pollock
Segment Seven: William Lewis and Executive Chef Yvon Goetz, Founding Partners, The Winery Restaurant and Wine Bar, Tustin
Segment Eight: Chef Andrew Gruel, Co-Host, with “Ask the Chef”

Show 495, October 15, 2022: JC Clow, Founding Partner, The Winery Restaurant and Wine Bar, Tustin

JC Clow of the Winery Restaurant and Wine Bar

The Winery Restaurant & Wine Bar located in The District in Tustin is celebrating its 15th Anniversary this month. Founding Partner JC Clow joins us with Champagne flute in hand to celebrate this achievement. There are now also thriving sister Winery Restaurants on the water in Newport Beach and in La Jolla.

The Winery Restaurant & Wine Bar is focused on successfully pairing contemporary California regional cuisine, with a hip, vibrant, sophisticated setting, to create a cutting-edge dining experience. When Partners JC Clow, William Lewis and Chef Yvon Goetz set out 15 years ago to deliver a culinary experience straight from wine county, little did they know that they would also earn the title along the way of “Restaurateurs of the Year” for their achievements and have their restaurants in Newport Beach and Tustin earn the title of “Restaurant of the Year” multiple times!”

Partners William Lewis and Executive Chef Yvon Goetz are our guests on Oct. 22nd to continue the celebration of The Winery’s 15th Anniversary.

Show 379, June 27, 2020: Show Preview with Executive Producer & Co-Host Andy Harris

Diana Kennedy: Nothing Fancy  (documentary feature film) is an intimate, candid perspective into the curious world of cookbook author and British ex-pat Diana Kennedy – widely regarded as the world’s expert on Mexican cuisine. At five feet tall and 97 years old, Diana is larger than life: a foul-mouthed fireball far more feisty and energetic than her age and petite frame let on. Author of nine Mexican cookbooks, she has spent over 60 years researching and documenting the regional cuisines of Mexico.” Filmmaker Elizabeth Carroll is our guide to the career of Diana Kennedy.

The Winery Restaurant & Wine Bar matches contemporary California regional cuisine, with a hip, vibrant, sophisticated setting, to create a cutting-edge dining experience. Located at The District in Tustin, overlooking the Marina in Newport Beach, and at Westfield UTC in La Jolla, The Winery culinary team is led by Executive Chef & Partner Yvon Goetz. The other Founding Partners are JC Clow and Wine Director William Lewis. William Lewis uncorks it all for us.

Legendary Los Angeles Restaurateur and ever-gracious host Piero Selvaggio attentively presided over the iconic Valentino in Santa Monica for over 46 years. Valentino was a landmark establishment in the West defining regional Italian fine dining with polished service combined with a deep and well-maintained wine cellar. Piero’s most recent undertaking was the debut of Louie’s by the Bay (modern Italian steakhouse) in Newport Beach with Restaurateur Ron Salisbury. His current effort is with Chef Celestino Drago and is the pending relaunching of the elegant Drago Centro in Downtown Los Angeles in the City National Bank Tower. We’ll hear all about it with Piero Selvaggio.

Leading the Margerum Wine Company team (with a handsome new tasting room at Hotel Californian in the State Building) is creator and namesake, Douglas Barden Margerum, a long-term Santa Barbara resident who has been a fixture in the Santa Barbara food and wine scene for over 35 years. Doug is also is a member of the (rescheduled for 2021) Santa Barbara Culinary Experience (SBCE) Advisory Committee. Doug is our guest to pull the cork for us on the reopening of the Margerum Wine Company Tasting Room which now also includes the Barden Wines Tasting Room.

“Under the supervision of prominent executive chef Avi Kapoor, the latest incarnation of the Akbar restaurant family, Kapoor’s Akbar, offers diners an innovative Indian food experience on the edge of Downtown LA. Relying on traditional recipes passed down through the family but updated with non-traditional techniques and ingredients, Kapoor’s Akbar serves freshly prepared dishes that are rich in taste, temptingly presented and always memorable.” We gently pull Chef Avi away from the tandoor oven for a long overdue visit.

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 is regularly updating us on the impact of the Covid-19 crisis in the hospitality field and what we, as diners, can do to support the very survival of restaurants. Dine-in is slowly starting to come back but with a lot of new rules that restrict guest counts. Alternately Take-Out / Delivery when you can surely helps… Covid 19 has impacted the food system across the United States. Oddly there are spot shortages of foodstuffs in some areas and surpluses in others. We’ll, of course, “Ask the Chef.”

All of this and heaping helpings of extra deliciousness (with proper Social Distancing) on this week’s not-to-miss show!

Show 379, June 27, 2020: The Winery Restaurant & Wine Bar with Founding Partner & Wine Director William Lewis

Sir William Lewis of the Winery Restaurant and Wine Bar in TustinThe Winery Restaurant & Wine Bar matches contemporary California regional cuisine, with a hip, vibrant, sophisticated setting, to create a cutting-edge dining experience. Located at The District in Tustin, overlooking the Marina in Newport Beach, and at Westfield UTC in La Jolla, The Winery culinary team is led by Executive Chef & Partner Yvon Goetz.” The other Founding Partners are JC Clow and Wine Director William Lewis.

All of The Winery Restaurant & Wine Bar restaurants have reopened for dine-in. The Winery Restaurant & Wine Bar locations offer a warm and passionate menu complemented by the perfect wines – almost endless possibilities and something to suit every palate.

Wine Director & Founding Partner William Lewis will update us on what is available currently and what they were able to offer their guests during the ban on dine-in.

June 27: Diana Kennedy: Nothing Fancy, The Winery Restaurant & Wine Bar, Piero Selvaggio, Margerum Wine Company, Kapoor’s Akbar

Podcasts

Segment One: Show Preview with Executive Producer & Co-Host Andy Harris
Segment Two: “Diana Kennedy: Nothing Fancy” with Producer & Director Elizabeth Carroll
Segment Three: The Winery Restaurant & Wine Bar with Founding Partner & Wine Director William Lewis
Segment Four: Restaurateur Piero Selvaggio, Drago Centro and Louie’s by the Bay Part One
Segment Five: Restaurateur Piero Selvaggio, Drago Centro and Louie’s by the Bay Part Two
Segment Six: Doug Margerum, Margerum Wine Company, Santa Barbara
Segment Seven: Chef Avinash Kapoor, Kapoor’s Akbar, Downtown Los Angeles
Segment Eight: Co-Host Chef Andrew Gruel of the Slapfish Restaurant Group with “Ask the Chef”

“Diana Kennedy: Nothing Fancy (documentary feature film) is an intimate, candid perspective into the curious world of cookbook author and British ex-pat Diana Kennedy – widely regarded as the world’s expert on Mexican cuisine. At five feet tall and 97 years old, Diana is larger than life: a foul-mouthed fireball far more feisty and energetic than her age and petite frame let on. Author of nine Mexican cookbooks, she has spent over 60 years researching and documenting the regional cuisines of Mexico.” Filmmaker Elizabeth Carroll is our guide to the career of Diana Kennedy.

The Winery Restaurant & Wine Bar matches contemporary California regional cuisine, with a hip, vibrant, sophisticated setting, to create a cutting-edge dining experience. Located at The District in Tustin, overlooking the Marina in Newport Beach, and at Westfield UTC in La Jolla, The Winery culinary team is led by Executive Chef & Partner Yvon Goetz. The other Founding Partners are JC Clow and Wine Director William Lewis. William Lewis uncorks it all for us.

Legendary Los Angeles Restaurateur and ever-gracious host Piero Selvaggio attentively presided over the iconic Valentino in Santa Monica for over 46 years. Valentino was a landmark establishment defining regional Italian fine dining with polished service in the West combined with a deep and well-maintained wine cellar. Piero’s most recent undertaking was the debut of Louie’s by the Bay (modern Italian steakhouse) in Newport Beach with Restaurateur Ron Salisbury. His current effort is with Chef Celestino Drago is the just relaunched, elegant Drago Centro in Downtown Los Angeles. We’ll hear all about it with Piero Selvaggio.

Leading the Margerum Wine Company team (with a handsome new tasting room at Hotel Californian in the State Building) is creator and namesake, Douglas Barden Margerum, a long-term Santa Barbara resident who has been a fixture in the Santa Barbara food and wine scene for over 35 years. Doug is also is a member of the (rescheduled for 2021) Santa Barbara Culinary Experience (SBCE) Advisory Committee. Doug is our guest to pull the cork for us on the reopening of Margerum Wine Company.

“Under the supervision of prominent executive chef Avi Kapoor, the latest incarnation of the Akbar restaurant family, Kapoor’s Akbar, offers diners an innovative Indian food experience on the edge of Downtown LA. Relying on traditional recipes passed down through the family but updated with non-traditional techniques and ingredients, Kapoor’s Akbar serves freshly prepared dishes that are rich in taste, temptingly presented and always memorable.” We gently pull Chef Avi away from the tandoor oven for a long overdue visit.

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 is regularly updating us on the impact of the Covid-19 crisis in the hospitality field and what we, as diners, can do to support the very survival of restaurants. Dine-in is slowly starting to come back but with a lot of new rules that restrict guest counts. Alternately Take-Out / Delivery when you can surely helps… Covid 19 has impacted the food system across the United States. Oddly there are spot shortages of foodstuffs in some areas and surpluses in others. We’ll, of course, “Ask the Chef.”

All of this and heaping helpings of extra deliciousness (with proper Social Distancing) on this week’s not-to-miss show!

Filmmaker Elizabeth CarrollDiana Kennedy: Nothing Fancy (documentary feature film) is an intimate, candid perspective into the curious world of cookbook author and British ex-pat Diana Kennedy – widely regarded as the world’s expert on Mexican cuisine. At five feet tall and 97 years old, Diana is larger than life: a foul-mouthed fireball far more feisty and energetic than her age and petite frame let on. Author of nine Mexican cookbooks, she has spent over 60 years researching and documenting the regional cuisines of Mexico.

“Kennedy has lived ‘off-the-grid’ on an eight-acre ranch outside Zitácuaro, Michoacán since the 1970’s: composting, growing her own crops, and using solar power to run her home. Aware of her own mortality, she is working tirelessly to solidify the legacy of her life’s efforts, with the hope of turning her home into a foundation for culinary education in Mexico.”

“A two-time James Beard Award winner, Diana was decorated with an Order of the Aztec Eagle from the Mexican government and became a Member of the Order of the British Empire from the UK in 2002. Despite her notable achievements, Diana is difficult to categorize. Often referred to as the “Julia Child of Mexico,” but Diana prefers a different title: “The Mick Jagger of Mexican Cuisine.”

“Diana Kennedy: Nothing Fancy explores Diana’s vibrant,  unconventional life, blending vérité with archival footage, photographs and interviews. Viewers accompany her in intimate settings at home – cooking, gardening, and traveling to accept awards and speak to audiences. The film features interviews with notable chefs and friends including Alice Waters, José Andrés, Rick Bayless, and Gabriela Cámara, along with footage from Diana’s TLC cooking show, “The Art of Mexican Cooking.” Whether she is instructing chefs at her infamous “Boot Camp” cooking school, blazing her truck over the cobblestone roads of Zitácuaro or sunbathing with a scotch on her balcony, Diana is captivatingly bold, spirited, and unapologetically herself.”

Sir William Lewis of the Winery Restaurant and Wine Bar in TustinThe Winery Restaurant & Wine Bar matches contemporary California regional cuisine, with a hip, vibrant, sophisticated setting, to create a cutting-edge dining experience. Located at The District in Tustin, overlooking the Marina in Newport Beach, and at Westfield UTC in La Jolla, The Winery culinary team is led by Executive Chef & Partner Yvon Goetz.” The other Founding Partners are JC Clow and Wine Director William Lewis.

All of The Winery Restaurant & Wine Bar restaurants have reopened for dine-in. The Winery Restaurant & Wine Bar locations offer a warm and passionate menu complemented by the perfect wines – almost endless possibilities and something to suit every palate. Wine Director & Founding Partner William Lewis will update us on what is available currently and what they were able to offer their guests during the ban on dine-in.

Piero Salvaggio of Valentino Santa MonicaLegendary Los Angeles Restaurateur and ever-gracious host Piero Selvaggio attentively presided over the iconic Valentino in Santa Monica for over 46 years. Valentino was truly a landmark establishment defining regional Italian fine dining in the West combined with a deep and well-maintained wine cellar and polished service. Piero’s most recent venture was the debut of Louie’s by the Bay (modern Italian steakhouse) in Newport Beach with Restaurateur Ron Salisbury.

His new project is with acclaimed Chef Celestino Drago with the just relaunched Drago Centro in Downtown Los Angeles. “At Drago Centro, located in the heart of Downtown Los Angeles, Chef Celestino Drago is giving his classic Italian techniques a contemporary flair. The lunch and dinner menus at Drago Centro feature a wide range of options, from hand-cranked pastas, savory steaks and elegant desserts sure to end the meal on a sweet note.”

We’ll hear all about it with Piero Selvaggio.

Douglas Barden MargerumLeading the Margerum Wine Company team (with a new tasting room at Hotel Californian in the State Building) is creator and namesake, Douglas Barden Margerum, a long- term Santa Barbara resident who has been a fixture in the Santa Barbara food and wine scene for over 35 years. Doug is also is a member of the (rescheduled for 2021) Santa Barbara Culinary Experience Advisory Committee.

“Margerum Wine Company produces limited quantities of wines made from grapes grown both on their estate vineyard and grapes purchased from other top vineyards from in and around Santa Barbara County. The 18-acre estate vineyard is planted exclusively to Rhône grape varietals. The acreage is divided between limestone hillsides and gravelly alluvial flatlands along Alamo Pintado Creek. The wines are made at their state-of-the-art winery located on Industrial Way in Buellton.”

“Owner and Director of Winemaking, Douglas Barden Margerum, works with the top vineyards from the cool, eastern end of the valley in Happy Canyon to the western end’s cold vineyards of Sta. Rita Hills. Doug carefully selects the vineyards with meticulous attention to detail in all factors influencing the ultimate quality of the wines, including pruning, soil, climate, and farming methods.”

“Margerum Wine Company is committed to creating hand-crafted wines using only the highest quality grapes in order to make wines that are indicative of the place where they are grown. They strive to make wines naturally, to make wines that have individual characteristics and to make wines with personality. The scale of production is kept at a level where they can touch and know the wine as it is raised to the bottle – the antithesis of mass production. The standards of quality are measured by their own rigid criteria – not by external sources. They make wines they personally enjoy – some to drink young, others for long aging in cool cellars for future generations to enjoy, but mostly to share at the table with family and friends.”

“Doug’s multi-faceted background as the Sommelier/Owner of The Wine Cask, a Wine Spectator Grand Award restaurant recipient, and as a highly respected winemaker made him sought out by a variety of wineries to assist in the formation of their brands. Doug has consulted for Chêne Bleu super Rhône wines in France, and continues to consult for La Encantada Vineyards, Rancho Boa Vista and Happy Canyon Vineyards, all in Santa Barbara County, as well as the Santa Barbara wines of Paradise Springs Winery based in Virginia.”

Avi Kapoor of Kapoor's Akbar“Under the supervision of prominent executive chef Avi Kapoor, the latest incarnation of the Akbar restaurant family, Kapoor’s Akbar, offers diners an innovative Indian food experience on the edge of Downtown L.A. Relying on traditional recipes passed down through the family but updated with non-traditional techniques and ingredients, Kapoor’s Akbar serves freshly prepared dishes that are rich in taste, temptingly presented and always memorable.”

“Omnivores, vegetarians and vegans will find a wide range of selections to satisfy their hunger, joining the thousands of diners who have feasted over the years with generations of Kapoor Family restauranteurs.”

We gently pull Chef Avi away from the tandoor oven for a visit.

Chef Andrew Gruel savoring a New Jersey style PizzaOur 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 is regularly updating us on the impact of the Covid-19 crisis in the hospitality field and what we, as diners, can do to support the very survival of restaurants. Dine-in is slowly starting to come back but with a lot of new rules that restrict guest counts. Alternately Take-Out / Delivery when you can surely helps…

Covid 19 has impacted the food system across the United States. Oddly there are spot shortages of foodstuffs in some areas and surpluses in others. We’ll, of course, “Ask the Chef.”

Podcasts

Segment One: Show Preview with Executive Producer & Co-Host Andy Harris
Segment Two: “Diana Kennedy: Nothing Fancy” with Producer & Director Elizabeth Carroll
Segment Three: The Winery Restaurant & Wine Bar with Founding Partner & Wine Director William Lewis
Segment Four: Restaurateur Piero Selvaggio, Drago Centro and Louie’s by the Bay Part One
Segment Five: Restaurateur Piero Selvaggio, Drago Centro and Louie’s by the Bay Part Two
Segment Six: Doug Margerum, Margerum Wine Company, Santa Barbara
Segment Seven: Chef Avinash Kapoor, Kapoor’s Akbar, Downtown Los Angeles
Segment Eight: Co-Host Chef Andrew Gruel of the Slapfish Restaurant Group with “Ask the Chef”

Show 306, January 12, 2019: William Lewis, Founding Partner, The Winery Restaurant & Wine Bar, Newport Beach

Sir William Lewis of the Winery Restaurant and Wine Bar in TustinThe upcoming Newport Beach Restaurant Week is a 14-day dining event that takes place January 14 -27, 2019. The event showcases Newport Beach as one of Orange County’s premier dining destinations offering diners a wide variety of culinary experiences. Participating restaurants offer special prix-fixe menus with lunches available for just $10, $15, $20, or $25, and dinners for $20, $30, $40 or $50.

Founding Partner William Lewis (also the resident wine guru) of The Winery Restaurant and Wine Bar (a participating restaurant in Newport Beach Restaurant Week) joins us with a preview.

As William points out there are few restaurants in Newport Beach who can rival their Newport Bay view! Their elaborate, 4-course dinner menu priced at $50 is a great value. The guest has choices within every course. Think Zinfandel Braised Angus Beef Short Rib as the Main…

Show 244, October 14, 2017: JC Clow, Founding Managing Partner, The Winery Restaurant & Wine Bar

Andy Harris, Andrew Gruel and JC Clow of the Winery Restaurant and Wine Bar at the SoCal Restaurant Show 5th AnniversaryOver the past decade at The Winery Restaurant & Wine Bar, Partners JC Clow, William Lewis and Chef Yvon Goetz have created quite a stir by successfully pairing contemporary California regional cuisine, with a hip, vibrant, sophisticated setting, to create a cutting-edge dining experience. They are also noted for their deep and carefully curated wine cellars. Located at The District in Tustin and on the Bay in Newport Beach, The Winery was named “Restaurant of the Year” by the Orange County Concierge Association in its first year in business.

The 3rd location of The Winery Restaurant will launch before year’s end in La Jolla in the lavishly renovated Westfield UTC. The restaurant menu will focus on contemporary California regional cuisine at its finest, with Executive Chef & Partner Yvon Goetz directing a team that delivers a culinary experience straight from the Wine Country.

At The Winery La Jolla, Chef Goetz’s menu will feature wild game and USDA Prime Steaks, as well as Pacific Rim flavorings, such as fresh line-caught Opah, Mong Chong, Ono & Mahi Mahi flown in daily from Hawaii.  Tying the expansive wine list into the menu, Chef Goetz will feature numerous wine-infused ingredients into many of his signature dishes.

“At The Winery Restaurant & Wine Bar, we pride ourselves on really focusing on our guest experience. Our third location to open in La Jolla will have the same level of service, with highly skilled Chefs to orchestrate a warm and passionate menu created by our award-winning Chef Yvon Goetz, and a team of Certified Sommeliers to oversee an incredible wine program,” explained JC Clow, Founding Partner of The Winery Restaurant & Wine Bar. “It’s exciting to join a group of retailers that are among the best in their respective fields. We anticipate endless possibilities, with something to suit every palate.”

Restaurateur and Managing Partner JC Clow is our guest.

Show 138, September 12, 2015: Show Preview with Guest Host William Lewis & Executive Producer & Co-Host Andy Harris

Sir William Lewis of the Winery Restaurant and Wine Bar in TustinThe always elegant William Lewis, Managing Partner and Sommelier of The Winery Restaurant & Wine Bar in Tustin and Newport Beach is today’s special Guest Host.

Next a mouthwatering preview of Saturday’s high octane show and not, with apologies, for dieters. With any luck we will always leave you hungry and thirsty. In our case that’s probably a good thing…

We move aside for Notre Dame football a little early at 11:30 a.m.

The Bluenose is a classic hotel property located in scenic Bar Harbor, Maine at the gateway to Acadia National Park. The adjacent Looking Glass Restaurant offers superb local fare with an incredible view of the bay. Property General Manager & Co-Owner Jim Ash and Executive Chef Matt McPherson are our guests.

Ment’or BKB Foundations’ 2015 Young Chef Competitions series debuted at Bouchon Beverly Hills on August 27th. Chef Philip Tessier (formerly the Executive Sous Chef of The French Laundry and Head Coach for the Bocuse d’Or Team USA for 2017) joins us to talk about the competition.

The Long Beach run of the CANstruction Competition benefiting Food Finders is back on Sept. 17th. Five talented teams of architects and designers build incredible structures made out of 2,000 plus cans of food. After the judging all of the food is donated to Food Finders, a Long Beach–based Food Bank. Representing Environ Architects (one of the competing teams) partnered with California Resources Corporation is Vice President Willetta McCulloh. She is our guest to discuss CANstruction.

The Joy of Sake Festival comes to Las Vegas for the first time on Saturday, September 19th from 7 to 10:00 p.m. at Caesars Palace. It celebrates the world’s finest sakes. Organizer Chris Pearce gives us all the 411.

Chef Barbara Lynch, a James Beard Award-winner, is a celebrated chef in Boston. Her Barbara Lynch Gruppo enterprise owns multiple highly-regarded restaurant properties there. One of the newest is Sportello (Italian for “counter service”), a modern interpretation of the classic diner. It’s trattoria –inspired Italian dishes for lunch and dinner. Chef de Cuisine David Cavilla is our guest.

All of this and lots more absolutely incredible deliciousness on Saturday’s show!