August 18: South City Fried Chicken, Western Foodservice Expo, Steven Raichlen, Golden Road Brewing, Sally Camacho-Mueller, Wine Exchange

Now an enticing 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…

Newly arrived in DTLA is South City Fried Chicken, where not one, but eight great Southern cities are uniquely represented via the most delicious mother cluckin’ Fried Chicken Sandwiches this side of the Rio Grande! Guests have the opportunity to get lost in their nuanced mouth-watering, finger-lickin’ Fried Chicken Sandwiches prepared with the highest-quality ingredients and packed with the finest flavors the South has to offer. Owner Joshua Kopel and Partner & Executive Chef Sammy Monsour join us to crow about the opening.

Steven Raichlen is synonymous with barbecue. The James Beard Award-winning author of an impressive array of New York Times bestselling cookbooks, a Barbecue Hall of Famer and international PBS star has shaped America’s obsession with live-fire cooking for decades. Following the success of Project Smoke, Raichlen returns to the subject that earned him his reputation as a pioneer of the grill with PROJECT FIRE: Cutting-Edge Techniques and Sizzling Recipes from the Caveman Porterhouse to Salt Slab Brownie S’mores . We’re firing up the grill with Steven Raichlen.

It’s the return of our thirst quenching “Ask the Brewers” segment. Joining us is Golden Road Brewing’s acclaimed Brewmaster, Victor Novak, and Anaheim Head Brewer, Steven Torres. Barrel-aged beer is a popular trend on the craft beer scene. We’ll find out what it’s all about. Also Baja-style lagers are appearing in local craft breweries. Our Brewers will discuss this.

Sally Camacho-Mueller (ex-Jonathan Club and Hotel Bel-Air) is Executive Pastry Chef / Partner of Tesse on the Sunset Strip at La Cienega Blvd. It is modern French cooking using California ingredients under the direction of Executive Chef Raphael Francois. We’ll meet her.

We’re uncorking it again with our distinguished wine expert Kyle Meyer of Santa Ana’s Wine Exchange. Is there a relationship between quality and price when it comes to California’s cult wines? What is the pricing model? Where is the value to be found?

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 is fish harvested from American waters and then processed in China. Tariffs are on the horizon, too…

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

Sammy MonsourNewly arrived in DTLA is South City Fried Chicken, where not one, but eight great Southern cities are uniquely represented via the most delicious mother cluckin’ Fried Chicken Sandwiches this side of the Rio Grande! Guests have the opportunity to get lost in their nuanced mouth-watering, finger-lickin’ Fried Chicken Sandwiches prepared with the highest-quality ingredients and packed with the finest flavors the South has to offer.

“After a year on the road getting in touch with their roots and cultivating the essence of Southern cuisine, South City Fried Chicken Co-Owners Joshua Kopel and Chef Sammy Monsour returned to Los Angeles with the innovation and grit to tackle their second venture together. “South City Fried Chicken is the canvas on which to experience a story that is important to Josh and I,” says Monsour. “Our food honors Southern culture, the people we come from, and connects us with our guests.””

“Setting out with the intent to not only create the most delectable Fried Chicken Sandwiches in the West, but as an homage to the people of the South, Chef Sammy set his standards high from the get-go with an adamant motto: No heat lamps, no freezers, no excuses. Everything on the South City Fried Chicken menu is made-to-order, maintaining farm-to-table concepts by utilizing the same local vendors as fine dining big sister restaurant Preux & Proper. No detail is too small, from the homemade pepper mixes and sauces, to the employment of Jidori chicken, an artisan-take on poultry farming by utilizing hand-pulled methods over machines, and brioche buns from La Brea Bakery.”

Each Fried Chicken Sandwich begins with succulent Jidori chicken in marinade and buttermilk brine, marinating together for a minimum of 24 hours. When it is finally ready to go, the last step is dredging the chicken in the “stay crispy batter” before getting fried to perfection and seasoned according to each sandwiches destination. Described by Chef Sammy as “A love letter to the South written in flavor,” the South City Fried Chicken Sandwich Menu highlights nine crispy on the outside, succulent on the inside offerings, eight of which feature namesake cities that are major players in Southern cuisine.

Owner Joshua Kopel and Partner & Executive Chef Sammy Monsour join us to crow about the opening.

Western Foodservice ExpoThe 2018 Western Foodservice & Hospitality Expo will be held Sunday, August 19 – Tuesday, August 21, 2018 at the Los Angeles Convention Center. The tradeshow and conference will provide 9,000+ industry professionals with access to the hottest menu trends, state of the art design and decor, a renowned education program, special events, and 450+ of the leading vendors and purveyors dedicated to serving the restaurant & foodservice community.

The tradeshow and conference, started in 1936 is managed by Clarion UX and sponsored by the California Restaurant Association.

The 2018 event will be co-located with Coffee Fest and Healthy Food Expo West, and attendees will have access to all three events.

“Our attendees have become accustomed to seeing the most influential names in the restaurant industry on Center Stage and our 2018 event will not disappoint the thousands of restaurant and foodservice professionals attending the upcoming Western Foodservice Expo,” said Tom Loughran, Vice President for the Clarion UX Food & Beverage Portfolio, “We are thrilled to be welcoming a terrific line-up of celebrity chefs who are involved with some of the leading restaurants in the country to Center Stage as well as present the Beacon and Torch Awards, and watch two exciting competitions.”

Representing the Expo is Tom Loughran, Vice President for the Show.

Steven RaichlenSteven Raichlen is synonymous with barbecue. The James Beard Award-winning author of an impressive array of New York Times bestselling cookbooks, a Barbecue Hall of Famer and international PBS star has shaped America’s obsession with live-fire cooking for decades. Following the success of Project Smoke, Raichlen returns to the subject that earned him his reputation as a pioneer of the grill with PROJECT FIRE: Cutting-Edge Techniques and Sizzling Recipes from the Caveman Porterhouse to Salt Slab Brownie S’mores.

After thirty books, seven TV series – including a new one out this May, Project Fire on PBS – two decades of Barbecue University classes, 60 countries and 6 continents traveled, one might wonder what else Raichlen could possibly say about grilling. Turns out, it’s a lot. Never before have American home cooks used a wider range of grilling techniques, nor had access to a more diverse array of flavors and ingredients. Delivering both a complete step-by-step handbook to mastering the latest techniques and equipment alongside a collection of over 100 innovative recipes for grilling every kind of food, Project Fire is the modern grilling treatise. A stunning collection of recipes and techniques, Project Fire provides a wealth of information for how we want to grill today.

Steven Raichlen is the author of the New York Times bestselling Barbecue! Bible® cookbook series, which includes the new Project FireBarbecue Sauces, Rubs, and MarinadesProject SmokeThe Barbecue Bible, and How to Grill. Winner of 5 James Beard awards and 3 IACP awards, his books have been translated into 17 languages. In 2016, he was inducted into the Barbecue Hall of Fame.

We’re firing up the grill with Steven Raichlen.

Victor Novak and Steven TorresIt’s the return of our thirst quenching “Ask the Brewers” segment. Joining us is Golden Road Brewing’s Brewmaster, Victor Novak, and Anaheim Head Brewer, Steven Torres.

Barrel-aged beer is a popular trend on the craft beer scene. We’ll find out what it’s all about from our experts. Also, adaptations of Baja-style lagers are appearing in local craft breweries. Our Brewers will discuss this.

Sally Camacho MuellerSally Camacho-Mueller (ex-Jonathan Club and Hotel Bel-Air) is Executive Pastry Chef / Partner of Tesse on the Sunset Strip at La Cienega Blvd. It is modern French cooking using California ingredients under the direction of Executive Chef Raphael Francois.

“Sally Camacho Mueller graduated with honors from both the Culinary and Baking & Pastry Programs at the California Culinary Academy in San Francisco. She returned to her home in Los Angeles, to work with Donald Wressell at The Four Seasons Beverly Hills and from there went on to work at numerous award-winning resorts and fine dining restaurants including The Wynn Las Vegas, Bradley Ogden at Caesars Palace, the Fairmont Turnberry Isle Resort in FL, Wolfgang Puck‘s WP24, the Hotel Bel-Air, and the Jonathan Club. In 2015 she joined as the Culinary Institute of America Greystone in Napa Valley as pastry chef and baker instructor.”

Her work has been featured in numerous publications and in 2011 she was a cheftestant on Bravo‘s Top Chef: Just Desserts where she came away as a finalist and runner-up.

Kyle Meyer of Wine ExchangeWe’re uncorking it again with our distinguished wine expert, Kyle Meyer of Santa Ana’s Wine Exchange.

Is there a relationship between quality and price when it comes to California’s cult wines? What is the pricing model? Where is the value to be found?

 

Andrew and William GruelChef 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 is fish harvested from American waters and then processed in China. Tariffs are on the horizon, too…

Show 279, June 30, 2018: Show Preview with Co-Host Andy Harris

Now an enticing preview of Saturday’s properly decadent 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 action-packed show typically overflowing with tasty treats.

Newly published is Seven Days in The Valle: Baja California’s Wine Country Cuisine by W. Scott Koenig. Koenig is known for his blog and alter ego, A Gringo in Mexico, where he reports on food and culture in the state of Baja California — just across the US Mexican border. In Seven Days in The Valle, he focuses his camera lens and writing on the cuisine of the Valle de Guadalupe, Mexico’s main wine-producing region. Scott Koenig joins us.

Realizing a lifelong dream, Chef Curtis Stone opened his first solo restaurant, Maude (Beverly Hills, CA), in February 2014. Affectionately named after his late paternal grandmother, the restaurant pays homage to Curtis’ first culinary mentor whose sensibilities are resonant throughout the restaurant experience. The menu at Maude is a set multi-course chef’s tasting menu that is created around one of the world’s great wine regions. Maude’s “menu-less” format and intimate 24-seat dining room and open kitchen chef’s counter, invites guests to put their trust into the hands of the chef. Chef Curtis is our guest to discuss the next wine region on Maude’s menu.

You don’t have to be a wine connoisseur to appreciate the high-quality of wine from Bordeaux, France. It’s one of the great wine grape growing regions of the world. Our resident wine authority, Tristen Beamon from The Wine Exchange, was recently in Bordeaux tasting wines in the barrel from the 2017 vintage. We’ll get his insider’s report on what to expect.

“Located in the heart of downtown Solvang, we have been open since 2011, Succulent Cafe Wine Charcuterie serves up comfort cuisine with a twist while sourcing local, seasonal ingredients from neighborhood farmers & fisherman to ensure the freshest quality whenever possible.  We believe in delicious food served in ample portions that compliment our wonderful local wines and craft beers.  Succulent also offers a variety of signature cocktails.” Proprietors David and Sylvia Brents are our guests.

In a few short years, Napa’s Steve Sando has taken the lowly bean from a healthy but neglected, over-bred member of the vegetable family to a near superstar-status ingredient. Sando’s company Rancho Gordo, grows heirloom and heritage varieties and works with influential chefs like Thomas Keller, Deborah Madison, Paula Wolfert and Annie Sommerville. His new book is The Rancho Gordo Vegetarian Kitchen. We’re shelling beans with Steve Sando.

Chef Andrew Gruel, the founder of The Slapfish Restaurant Group, joins us with another installment of “Ask the Chef.” Abalone, a tasty delicacy once abundant in California waters, is making a deserved comeback. It still can’t be harvested from our coastal waters but farm-raised abalone is coming into its own. It’s just a slow process. It’s delicious pounded and then sautéed. Chef Andrew provides the informative overview.

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

Program Note: For our July 7th Show celebrating the 4th of July we’ll be live from the new Golden Road Pub OC located across the street from Angel Stadium.

Play

Show 279, June 30, 2018: The Wine Exchange’s Tristen Beamon, Bordeaux Barrel Tastings for the 2017 Vintage

Tristan BeamonYou don’t have to be a wine connoisseur to appreciate the high-quality of wine from Bordeaux, France. It’s one of the great wine grape growing regions of the world.

Our resident wine authority, Tristen Beamon from The Wine Exchange, was recently in Bordeaux tasting wines in the barrel (two trips) from the 2017 vintage. Tristen suggests that the 2015 and 2016 vintages are great. 2017 is the years of “haves” and “have nots.”

We’ll get his insider’s report on what to expect. Who says Bordeaux needs to be expensive?

“So as we like to say here at Wine Exchange…Let the games begin!”

Play

June 30: Curtis Stone, W. Scott Koenig, Wine Exchange, Succulent Cafe, Rancho Gordo

Podcasts

Segment One: Show Preview with Co-Host Andy Harris
Segment Two: “A Gringo in Mexico’s” W. Scott Koenig, Seven Days in The Valle: Baja California’s Wine Country Cuisine
Segment Three: Chef Curtis Stone, Maude, Gwen and SHARE by Curtis Stone Part One
Segment Four: Chef Curtis Stone, Maude, Gwen and SHARE by Curtis Stone Part Two
Segment Five: The Wine Exchange’s Tristen Beamon, Bordeaux Barrel Tastings for the 2017 Vintage
Segment Six: Proprietors David & Sylvia Brents, Succulent Café Wine Charcuterie, Solvang
Segment Seven: Steve Sando, Rancho Gordo
Segment Eight: Chef Andrew Gruel, Slapfish Restaurant Group

Now an enticing preview of this Saturday’s properly decadent 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 action-packed show typically overflowing with tasty treats.

Newly published is Seven Days in The Valle: Baja California’s Wine Country Cuisine by W. Scott Koenig. Koenig is known for his blog and alter ego, A Gringo in Mexico, where he reports on food and culture in the state of Baja California — just across the US Mexican border. In Seven Days in The Valle, he focuses his camera lens and writing on the cuisine of the Valle de Guadalupe, Mexico’s main wine-producing region. Scott Koenig joins us.

Realizing a lifelong dream, Chef Curtis Stone opened his first solo restaurant, Maude (Beverly Hills, CA), in February 2014. Affectionately named after his late paternal grandmother, the restaurant pays homage to Curtis’ first culinary mentor whose sensibilities are resonant throughout the restaurant experience. The menu at Maude is a set multi-course chef’s tasting menu that is created around one of the world’s great wine regions. Maude’s “menu-less” format and intimate 24-seat dining room and open kitchen chef’s counter, invites guests to put their trust into the hands of the chef. Chef Curtis is our guest to discuss the next wine region on Maude’s menu.

You don’t have to be a wine connoisseur to appreciate the high-quality of wine from Bordeaux, France. It’s one of the great wine grape growing regions of the world. Our resident wine authority, Tristen Beamon from The Wine Exchange, was recently in Bordeaux tasting wines in the barrel from the 2016 harvest. We’ll get his insider’s report on what to expect.

“Located in the heart of downtown Solvang, we have been open since 2011, Succulent Cafe Wine Charcuterie serves up comfort cuisine with a twist while sourcing local, seasonal ingredients from neighborhood farmers & fisherman to ensure the freshest quality whenever possible.  We believe in delicious food served in ample portions that compliment our wonderful local wines and craft beers.  Succulent also offers a variety of signature cocktails.” Proprietors David and Sylvia Brents are our guests.

In a few short years, Napa’s Steve Sando has taken the lowly bean from a healthy but neglected, over-bred member of the vegetable family to a near superstar-status ingredient. Sando’s company Rancho Gordo, grows heirloom and heritage varieties and works with influential chefs like Thomas Keller, Deborah Madison, Paula Wolfert and Annie Sommerville. His new book is The Rancho Gordo Vegetarian Kitchen. We’re shelling beans with Steve Sando.

Chef Andrew Gruel, the founder of The Slapfish Restaurant Group, joins us with another installment of “Ask the Chef.” Abalone, a tasty delicacy once abundant in California waters, is making a deserved comeback. It still can’t be harvested from our coastal waters but farm-raised abalone is coming into it’s own. It’s just a slow process. It’s delicious pounded and then sautéed. Chef Andrew provides the informative overview.

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

Program Note For our July 7th Show celebrating the 4th of July we’ll be live from the new Golden Road Pub OC located across the street from Angel Stadium.

W Scott KoenigNewly published is Seven Days in The Valle: Baja California’s Wine Country Cuisine by W. Scott Koenig. Koenig is known for his blog and alter ego, A Gringo in Mexico, where he reports on food and culture in the state of Baja California — just across the US Mexican border. In Seven Days in The Valle, he focuses his camera lens and writing on the cuisine of the Valle de Guadalupe, Mexico’s main wine-producing region.

“Chefs in Baja California have been experimenting with recipes combining Mediterranean, Asian and Mexican influences with local ingredients for nearly two decades, creating a unique cuisine.” Koenig explains. They often grow their own vegetables and herbs, source meat from area ranches and enjoy a supply of fresh seafood from the nearby Pacific.

Koenig conceived Seven Days in The Valle while assisting the Culinary Institute of America on a seven-day trip through Baja California as they filmed a documentary. “I had hundreds of images from that experience and a backlog of past photos and interviews; I felt it was time for a book on the Valle de Guadalupe. My goal was to tell the story of this magical place through the experiences of its chefs – whose restaurants are some of my favorites anywhere.”

A Gringo in Mexico’s Scott Koenig joins us.

Curtis StoneRealizing a lifelong dream, Chef Curtis Stone opened his first solo restaurant, Maude (Beverly Hills, CA), in February 2014. Affectionately named after his late paternal grandmother, the restaurant pays homage to Curtis’ first culinary mentor whose sensibilities are resonant throughout the restaurant experience.

The menu at Maude is a set multi-course chef’s tasting menu that is created around one of the world’s great wine regions. Maude’s “menu-less” format and intimate 24-seat dining room and open kitchen chef’s counter, invites guests to put their trust into the hands of the chef.

Chef Curtis is our guest to discuss the next wine region, The Central Coast, on Maude’s menu.

“Get out your sunscreen and put on your Ray-Bans because summer at Maude is a road trip up the Central Coast of California.  After our European journeys through the old world vines of Rioja and Burgundy, Curtis and the Maude Squad have decided to embrace the beauty of their own backyard in a bit of a staycation, visiting local farmers, purveyors, and winemakers.”

“Expect Executive Chef Justin Hilbert to unearth a treasure trove of shellfish for this new menu from simple bites that taste of the ocean to conceptual uses of seafood that will surprise and delight.  As always, the wine team has uncovered gems from small producers and will also pair seasonal courses with the big guns – the California icons who put this region on the wine map.”

“The Central Coast is a right of passage for wine lovers.  The ingredients inspire endless possibilities.”

Tristan BeamonYou don’t have to be a wine connoisseur to appreciate the high-quality of wine from Bordeaux, France. It’s one of the great wine grape growing regions of the world.

Our resident wine authority, Tristen Beamon from The Wine Exchange, was recently in Bordeaux tasting wines in the barrel from the 2016 harvest. We’ll get his insider’s report on what to expect.Who says Bordeaux is expensive?

This year Tristen has journeyed to Bordeaux twice tasting some of the greatest potential wine values in the world. “So as we like to say here at Wine Exchange…Let the games begin!”

Succulentm Cafe Wine Charcuterie“Located in the heart of downtown Solvang, we have been open since 2011, Succulent Cafe Wine Charcuterie serves up comfort cuisine with a twist while sourcing local, seasonal ingredients from neighborhood farmers & fisherman to ensure the freshest quality whenever possible.”

“We believe in delicious food served in ample portions that compliment our wonderful local wines and craft beers.  Succulent also offers a variety of signature cocktails.”

“Our small cafe is family owned and operated with a focus on the community needs and wants. We strive to go back to the traditions of homemade biscuits & gravy, jams & jellies, hearty meals, and desserts.”

“Our culinary team works hard making all our dishes from scratch, while our service staff strives to make your dining experience a wonderful and memorable one.  Serving breakfast, lunch & dinner, you can enjoy your meal in our rustic & cozy dining room or on our beautiful succulent filled patio.”

“Whether it be a glass of wine with a charcuterie plate or enjoying Sunday dinner with the family, all of us at Succulent Café will do our very best to make your experience a most memorable one.”

Breakfast and lunch are served fast casual style and dinner is full table service. Closed on Tuesday.

Proprietors David and Sylvia Brents are our guests.

Steve SandoIn a few short years, Steve Sando has taken the lowly bean from a healthy but neglected, over-bred member of the vegetable family to a near superstar-status ingredient. Sando’s company Rancho Gordo, grows heirloom and heritage varieties and works with influential chefs like Thomas Keller, Deborah Madison, Paula Wolfert and Annie Sommerville. His new book is The Rancho Gordo Vegetarian Kitchen – Everyday Cooking with Heirloom Beans, Vegetables, Greens, and Grains.

“My first harvested heirloom bean was Rio Zape. They were pretty and easy to grow but I had no idea what to expect when I cooked them. They were similar to the pintos I liked but there was so much more going on. “Hints of chocolate and coffee mixed with an earthy texture made my head spin. I was blown away by Rio Zape and the other heirloom beans I was growing, but also really confused why they were such a big secret. I took the beans to the farmers market, organizing things on my kitchen table. Soon there was a warehouse, followed by more markets and mail order. It seems we had struck a nerve. People agreed that heirloom beans were worth saving, growing and cooking. Currently our warehouse, a retail shop and offices are in Napa, California and a stop here is part of many tours of the wine country. We were asked to open a store at the Ferry Building in San Francisco and as you can imagine, we jumped at the chance.”

“All of my agricultural pursuits have been based on being someone who likes to cook but gets frustrated by the lack of ingredients, especially those that are native to the New World. One of the things that originally drew me to beans was the fact that they are indigenous to the Americas. It seems to me these indigenous ingredients should be familiar, if not common. American cuisine is re-inventing itself and I’d love to include ingredients, traditions and recipes from north and south of the border as part of the equation. I love the concept of The Americas. I feel as if it’s just as important as the European heritage many of us share.”

We’re shelling heirloom beans with Steve Sando.

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.”

Abalone, a tasty delicacy once abundant in California waters, is making a well-deserved comeback. It still can’t be harvested from our coastal waters but farm-raised abalone is coming into it’s own. It’s just a slow process. It’s delicious pounded and then sautéed. Chef Andrew provides the informative overview.

Podcasts

Segment One: Show Preview with Co-Host Andy Harris
Segment Two: “A Gringo in Mexico’s” W. Scott Koenig, Seven Days in The Valle: Baja California’s Wine Country Cuisine
Segment Three: Chef Curtis Stone, Maude, Gwen and SHARE by Curtis Stone Part One
Segment Four: Chef Curtis Stone, Maude, Gwen and SHARE by Curtis Stone Part Two
Segment Five: The Wine Exchange’s Tristen Beamon, Bordeaux Barrel Tastings for the 2017 Vintage
Segment Six: Proprietors David & Sylvia Brents, Succulent Café Wine Charcuterie, Solvang
Segment Seven: Steve Sando, Rancho Gordo
Segment Eight: Chef Andrew Gruel, Slapfish Restaurant Group

June 9: FukuBurger, Golden Road Brewing, Bourbon Steak, Wine Exchange, Journeyman’s Food & Drink, W. Scott Koenig, Pechanga Chili Cookoff Champions

For this Saturday only, June 9th, we’re from 3 to 5:00 p.m. following the Angel Game. Please find us. Go Halos!

Now a salivating preview of this Saturday afternoon’s extra rich 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 with an action-packed show overflowing with tasty treats.

Our dedicated Producer /Board Operator/Engineer Aaron Fry is on assignment at the 10th Annual Pechanga Microbrew Fest & Chili Cookoff in Temecula this afternoon. We’ll get an on the spot report from him on the craft beers of note and favorite chilies he’s sampled thus far.

When it comes to award-winning burgers for the true enthusiast the place to go in Las Vegas is FukuBurger. They have their original rolling grill food truck on the road as well as a bricks-and-mortar location in Chinatown. There were just in L.A. at the Sunday Smorgasburg as the invited guest of noted burger authority, George Motz. We’re flipping a Tamago Burger with Co-Founder Colin Fukunaga.

Golden Road Brewing has an expanding Anaheim production Brewery located right across the street from us at Angel Stadium. Joining us is Brewmaster Victor Novak and Anaheim Head Brewer Steven Torres. It’s not always obvious that beer pairs well with food but it, indeed, does. Both Victor and Steven are experts in matching a food item with just the right style of beer. Beer Pairing 101 commences. Cheers…

Located in Glendale, BOURBON STEAK Los Angeles is Chef Michael Mina’s modern American steakhouse offering timeless dining experiences. At once classic and contemporary, the restaurant accomplishes all the traditions expected from an upscale steakhouse with a flair of excitement. Executive Chef Kyle Johnson joins us.

You don’t have to be a wine connoisseur to appreciate the high-quality of wine from Bordeaux, France. It’s one of the great wine grape growing regions of the world. Our resident wine authority, Tristen Beamon from The Wine Exchange, was recently in Bordeaux tasting wines in the barrel from the 2016 harvest. We’ll get his insider’s report on what to expect.

Journeyman’s Food & Drink (right off the 91 Freeway in Fullerton) is the most recent passion project of executive chef Zachary Geerson. It’s a real discovery and a true dining experience. The cuisine which can only be explained as Post-modern and globally-inspired, draws from chef Zach and his team’s diverse cultural background and training. Chef Zach, being of Sicilian descent, uses that and his love for Italian cuisine, as a jumping off point for some dishes and inspiration from his wife, Olivia, who is Thai and Laotian. We’ll meet the enthusiastic & passionate Chef Zach.

Culinary Historians of San Diego will present “Seven Days in the Valle de Guadalupe,” featuring Michael Gardiner and W. Scott Koenig, at 10:30 am June 16, in the Neil Morgan Auditorium of the San Diego Central Library. They will discuss the Valle scene and how it bloomed while they take their audience through a week there … all in an hour! W. Scott Koenig is the author of Seven Days In The Valle and is our guest.

The 10th Annual Pechanga Microbrew Fest & Chili Cookoff will be concluding as we finish Saturday’s show. The big news annually is the winner, among the competitive Pechanga Chefs, of the chili cookoff. It’s bragging rights for the next year! Last year 2-time defending chili champ Chef Marlene Moore of Temptations Food Walk was unseated by Chef Kiyo Ikeda of Umi Sushi & Oyster Bar with his sake-glazed Kobe beef chili. As the suspense is building Pechanga’s Ciara Green joins us with the just-announced official results.

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

Colin FukunagaWhen it comes to award-winning burgers for the true enthusiast the place to go in Las Vegas is FukuBurger. They have their original rolling grill food truck on the road as well as a bricks-and-mortar location in Chinatown. There were just in L.A. at the Sunday Smorgasburg LA as the invited guest of noted burger authority, George Motz.

Our emeritus Co-Host, Chef Jet Tila, is a big fan of Fukuburger’s Tamago. Chef Jet even profiled it on Food Network’s “Guilty Pleasures.” It’s an all-beef Fukupatty topped with a fried runny egg, furikake, crispy onion strings, and finished with house-prepared teriyaki sauce and wasabi mayo.

We’re flipping a Tamago Burger with Co-Founder Colin Fukunaga.

Victor Novak and Steven TorresGolden Road Brewing has an expanding Anaheim production Brewery located right across the street from us at Angel Stadium. Joining us is Brewmaster Victor Novak and Anaheim Head Brewer Steven Torres.

It’s not always obvious that beer pairs well with food but it surely does. Both Victor and Steven are experts in matching a food item with just the right style of beer. Beer Pairing 101 commences.

For instance what works with Sours and Fruity Beers? The Brewmasters suggest matching with lighter dishes and fruity desserts. Perhaps summer salads containing fruits and mild cheeses.

Kyle JohnsonLocated in Glendale, BOURBON STEAK Los Angeles is Chef Michael Mina’s modern American steakhouse offering timeless dining experiences. At once classic and contemporary, the restaurant accomplishes all the traditions expected from a steakhouse with a flair of excitement.

“Discover the Piano Bar abuzz with newfound libations, and the glamorous dining room boasting tableside services including our signature Japanese Whisky Cart and Michael Mina’s signature Lobster Pot Pie.”

“Kyle Johnson has worked his way through some of Las Vegas’s finest restaurants and has now landed at Chef Michael Mina’s Bourbon Steak Los Angeles at The Americana at Brand as their Executive Chef.  With his food philosophy focused on sourcing the highest quality ingredients prepared with a strong technique, he looks forward to cultivating a connection to the community. Through relationships with local farms and purveyors, he surprises guests with a locally influenced menu of modern steakhouse fare that’s sophisticated and approachable all at once.”

Executive Chef Kyle Johnson joins us.

Tristan BeamonYou don’t have to be a wine connoisseur to appreciate the high-quality of wine from Bordeaux, France. It’s one of the great wine grape growing regions of the world.

Our resident wine authority, Tristen Beamon from The Wine Exchange, was recently in Bordeaux tasting wines in the barrel from the 2016 harvest. We’ll get his insider’s report on what to expect.

Who says Bordeaux is expensive?

This year Tristen has journeyed to Bordeaux twice tasting some of the greatest potential wine values in the world. “So as we like to say here at Wine Exchange…Let the games begin!”

Zachary GeersonJourneyman’s Food & Drink (right off the 91 Freeway in Fullerton) is the most recent passion project of executive chef Zachary Geerson. It’s a real gem of a discovery and a true dining experience.

The cuisine which can only be explained as Post-modern and globally-inspired, draws from chef Zach and his team’s diverse cultural background and training. Chef Zach, being of Sicilian descent, uses that and his love for Italian cuisine, as a jumping off point for some dishes and inspiration from his wife, Olivia, who is Thai and Laotian.

“Welcome to Journeyman’s my friend. What you are about to experience, or have experienced, is a culmination of my team and I’s hard work. We’ve been open for a few months now and we are really proud of what we have accomplished thus far.”

“If you don’t already know, we offer our dining menu in a 4-course, prix-fixe format with four options in each course. This hopefully makes you feel more at ease and makes it feel a little like an a la care menu. These are the best dishes we have to offer you. Please, kick back and relax and let our wonderful team guide you through this experience. I am glad you have given us the opportunity to take care of you and your friends, family, or both.”

From Zach Geerson.
As Chef Zach says, “It’s not the destination…It’s the Journey.”

We’ll meet the energized Chef Zach.

W Scott KoenigCulinary Historians of San Diego will present Seven Days in the Valle de Guadalupe,” featuring Michael Gardiner and W. Scott Koenig, at 10:30 am June 16, in the Neil Morgan Auditorium of the San Diego Central Library. They will discuss the Valle scene and how it bloomed while they take their audience through a week there … all in an hour!

Scott Koenig is known for his blog and alter ego, A Gringo in Mexico, where he reports on food and culture in the state of Baja California — just across the US Mexican border. In Seven Days in The Valle, he focuses his camera lens and writing on the cuisine of the Valle de Guadalupe, Mexico’s main wine-producing region.

“Chefs in Baja California have been experimenting with recipes combining Mediterranean, Asian and Mexican influences with local ingredients for nearly two decades, creating a unique cuisine.” Koenig explains. They often grow their own vegetables and herbs, source meat from area ranches and enjoy a supply of fresh seafood from the nearby Pacific.

Koenig conceived Seven Days in The Valle while assisting the Culinary Institute of America on a seven-day trip through Baja California as they filmed a documentary. “I had hundreds of images from that experience and a backlog of past photos and interviews; I felt it was time for a book on the Valle de Guadalupe. My goal was to tell the story of this magical place through the experiences of its chefs – whose restaurants are some of my favorites anywhere.

Scott Koenig is the author of Seven Days In The Valle and is our guest.

10th Annual Pechanga Microbrew Festival and Chili CookoffThe 10th Annual Pechanga Microbrew Fest & Chili Cookoff will be concluding as we finish Saturday’s show. The big news annually is the winner, among the talented and competitive Pechanga Chefs, of the chili cookoff. It’s bragging rights for the next year! Last year 2-time defending chili champ Chef Marlene Moore of Temptations Food Walk was unseated by Chef Kiyo Ikeda of Umi Sushi & Oyster Bar with his sake-glazed Kobe beef chili.

As the suspense is building Pechanga’s Ciara Green joins us with the just-announced official results. Whose chili will reign supreme ?

Show 269, April 14, 2018: Show Preview with Co-Hosts Andy Harris & Chef Andrew Gruel

Now a tantalizing preview of Saturday’s decadent 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 a brand-new show.

The long and rich history of winemaking in California began in San Diego County more than two hundred years ago. Professor Richard Carrico</strong> is a Lecturer at San Diego State University and the author of Of Wine on The Lees Well Refined – A History of Wines & Wineries in San Diego County. Professor Carrico will be presenting a talk, “The Surprising History of Wine in San Diego County” for the Culinary Historians of San Diego on Saturday, April 21st @ 10:30 a.m. at the San Diego Central Library.

Lawry’s Restaurants Inc. announced the appointment of Alejandra Padilla as Executive Chef of the historic Five Crowns and SideDoor in Corona del Mar back in January. Chef Padilla recently introduced her new Spring Menu. Don’t forget Five Crowns as an excellent choice for Mom on Mother’s Day. Chef Padilla joins us with the highlights.

Come celebrate and be part of the 3rd Annual Masters of Taste, L.A.’s premier outdoor, luxury food and beverage festival that will take place on Sunday, May 6th, 2018 from 3:00 pm to 7:00 pm on the field of the Historic Pasadena Rose Bow! Masters of Taste 2018 will bring over 2,500 food and beverage enthusiasts together from all over Greater Los Angeles for one afternoon to celebrate this exhilarating festival. Founder & restaurateur Rob Levy and participating chef, Vanda Asapahu of Ayara Luk provide all the tempting details.

Almost 20 years ago restaurateur Joe Manzella (and his Family) debuted TAPS Fish House & Brewery in Downtown Brea. The popular establishment recently reopened after a $1.5- million remodeling. The comprehensive refresh comes as TAPS, one of the region’s most decorated breweries and a standout for its high-quality seafood, fine steaks, oyster bar and famous Las Vegas-style Sunday brunch, readies for its 20th anniversary next year. Joe is with us in-studio.

When it comes to wine jargon you sometimes hear the term “field blend.” What is it exactly? Our resident, and always intelligible, wine authority, Kyle Meyer of Santa Ana’s Wine Exchange, explains all.

Also uncorked is Alsace’s Marcel Deiss winery, an example of a star producer exemplifying the spirit of a field blend.

The 12th Vegas Uncork’d is in the horizon for the fabled Las Vegas Strip the Weekend of May 10th thru Sunday, May 13. It’s a foodies paradise as most celebrity chefs represented on The Strip will be hosting an incredible assortment of high profile, one-of-a-kind food & libation events. Joining us to preview her three Vegas Uncorked celebrations is Susan Feniger of Border Grill fame. We’ll be there in the heart of the action, too, broadcasting from Lagasse’s Stadium at The Palazzo Resort on Saturday May 12th from 10:00 a.m. to 12 Noon.

Our always informed Co-Host, Chef Andrew Gruel, is back in-studio and continues with his “Ask the Chef” series. Today it’s Butter 411. These days butter is a bit of a maligned cooking fat. Olive oil seemingly remains supreme. It really can be better with butter as Julia Child gracefully told us over the years. Butter adds taste and flavor to recipes and a modest amount can go a long way. We’ll reflect on this as Chef Andrew puts the butter churn aside and has the flavorful specifics for us.

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

Play

Show 269, April 14, 2018: Kyle Meyer, Co-Founder, Wine Exchange, Santa Ana

Kyle Meyer of Wine ExchangeWhen it comes to wine jargon you sometimes hear the term “field blend.” What is it exactly? Our resident, and always intelligible, wine authority, Kyle Meyer of Santa Ana’s Wine Exchange, explains all.

Also Alsace’s Marcel Deiss winery (Father & Son duo) is an example of a star producer exemplifying the spirit of a field blend. It’s about the terroir.

Play

April 14: Richard Carrico, Five Crowns, Masters of Taste, Taps Fish House & Brewery, Wine Exchange, Susan Feniger

Podcasts

Segment One: Show Preview with Co-Hosts Andy Harris & Chef Andrew Gruel
Segment Two: Professor Richard Carrico, Of Wine On The Lees Well Refined – A History Of Wines & Wineries In San Diego County
Segment Three: Alejandra Padilla, Executive Chef, Five Crowns and SideDoor, Corona del Mar
Segment Four: 3rd Annual Masters of Taste, The Rose Bowl
Segment Five: Joe Manzella, TAPS Fish House & Brewery, Brea
Segment Six: Kyle Meyer, Co-Founder, Wine Exchange, Santa Ana
Segment Seven: Vegas Uncork’d Preview with Susan Feniger
Segment Eight: Chef Andrew Gruel’s “Ask the Chef”

Now a tantalizing preview of this Saturday’s decadent 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 a brand-new show.

The long and rich history of winemaking in California began in San Diego County more than two hundred years ago. Professor Richard Carrico is a Lecturer at San Diego State University and the author of Of Wine on The Lees Well Refined – A History of Wines & Wineries in San Diego County. Professor Carrico will be presenting a talk, “The Surprising History of Wine in San Diego County” for the Culinary Historians of San Diego on Saturday, April 21st @ 10:30 a.m. at the San Diego Central Library.

Lawry’s Restaurants Inc. announced the appointment of Alejandra Padilla as Executive Chef of the historic Five Crowns and SideDoor in Corona del Mar back in January. Chef Padilla recently introduced her new Spring Menu. She joins us with the highlights.

Come celebrate and be part of the 3rd Annual Masters of Taste, L.A.’s premier outdoor, luxury food and beverage festival that will take place on Sunday, May 6th, 2018 from 3:00 pm to 7:00 pm on the field of the Historic Pasadena Rose Bowl! Masters of Taste 2018 will bring over 2,500 food and beverage enthusiasts together from all over Greater Los Angeles for one afternoon to celebrate this exhilarating festival. Founder Rob Levy and participating chef, Vanda Asapahu of Ayara Luk provide all the tempting details.

Almost 20 years ago restaurateur Joe Manzella (and his Family) debuted TAPS Fish House & Brewery in Downtown Brea. The popular establishment recently reopened after a $1.5- million remodeling. The comprehensive refresh comes as TAPS, one of the region’s most decorated breweries and a standout for its high-quality seafood, fine steaks, oyster bar and famous Las Vegas-style Sunday brunch, readies for its 20th anniversary next year. Joe is with us in-studio.

When it comes to wine jargon you sometimes hear the term “field blend.” What is it exactly? Our resident, and always intelligible, wine authority, Kyle Meyer of Santa Ana’s Wine Exchange, explains all.

Also uncorked is Alsace’s Marcel Deiss winery, an example of a star producer exemplifying the spirit of a field blend., blend.https://www.youtube.com/watch?v=k4E6WGeza04&t=645s

The 12th Vegas Uncorked is in the horizon for the fabled Las Vegas Strip the Weekend of May 10th thru Sunday, May 13. It’s a foodies paradise as most celebrity chefs represented on The Strip will be hosting an incredible assortment of high profile, one-of-a-kind food & libation events. Joining us to preview her pair of Vegas Uncorked celebrations is Susan Feniger of Border Grill fame. We’ll be there in the heart of the action, too, broadcasting from Lagasse’s Stadium at The Palazzo Resort on Saturday May 12th from 10:00 a.m. to 12 Noon.

Our always informed Co-Host, Chef Andrew Gruel, is back in-studio and continues with his “Ask the Chef” series. Today it’s Butter 411. These days butter is a bit of a maligned cooking fat. Olive oil seemingly remains supreme. It really can be better with butter as Julia Child gracefully told us over the years. Butter adds taste and flavor to recipes and a modest amount can go a long way. We’ll reflect on this as Chef Andrew puts the butter churn aside and has the flavorful specifics for us.

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

Richard CarricoThe long and rich history of winemaking in California began in San Diego County more than two hundred years ago. Professor Richard Carrico is a Lecturer at San Diego State University and the author of Of Wine on The Lees Well Refined – A History of Wines & Wineries in San Diego County. Professor Carrico will be presenting a talk, “The Surprising History of Wine in San Diego County” for the Culinary Historians of San Diego on Saturday, April 21st @ 10:30 a.m. at the Neil Morgan Auditorium at San Diego Central Library.

Carrico will guide the audience on a visual trip through wine’s long San Diego County history as he weaves an enlightening tale of vineyards, grape stomping, murders, Prohibition, and the near death and recovery of the County’s wine industry.

Professor Carrico earned Bachelor degrees in History and Anthropology from San Diego State, and has a Master’s degree in History from the University of San Diego. Carrico has studied wine-making at UC Davis.

The event is free and open to the public. A tasting and book-signing will follow the presentation.

Professor Carrico departs the lush San Diego County vineyards to join us.

Alejandra PadillaLawry’s Restaurants Inc. announced the appointment of Alejandra Padilla as Executive Chef of Five Crowns and SideDoor in Corona del Mar back in January. Chef Padilla recently introduced her new Spring menu. She joins us.

Featuring the season’s freshest flavors to compliment the restaurant’s classic dishes, the colorful Spring menu welcomes several new small plates such as the Smoked Octopus with meyer lemon yogurt, spring peas and pickled red onions, main dishes like the Coffee Rubbed Short Rib with broccolini, tomato petals, grilled leeks, horseradish gremolata and bordelaise and desserts including the Cheesecake with carrot cake crumbles, walnut ice cream and carrot chips.

Chef Padilla comes to Five Crowns and SideDoor from Hillstone Restaurant Group, where she served as Culinary Manager since 2015. Prior to joining Hillstone, Padilla moved up the ranks at Patina Restaurant Group where she started in 2010 as Sous Chef at La Fonda Del Sol in New York before moving to Los Angeles to take a position as Sous Chef at Nick & Stef’s Steakhouse. She was quickly promoted to Executive Chef, a position she served at two different Market Café locations in Los Angeles.

Chef Alejandra appeared on Cooking Channel’s Unique Eats in 2010 and was also the winner of the Season 6 premier episode of Food Network’s, Chopped in 2011.

Vanda AsapahuCome celebrate and be part of the 3rd Annual Masters of Taste, L.A.’s premier outdoor, luxury food and beverage festival that will take place on Sunday, May 6th, 2018 from 3:00 pm to 7:00 pm on the field of the Historic Pasadena Rose Bowl! Masters of Taste 2018 will bring over 2,500 food and beverage enthusiasts together from all over Greater Los Angeles for one afternoon to celebrate this exhilarating festival.

Founder Rob Levy and participating chef, Vanda Asapahu of Ayara Luk, provide all the tempting details.

The 3rd Masters of Taste will include the finest fare from over 40 Culinary Masters and restaurants, delectable sweets prepared by L.A.’s top Sweet Masters, top Beverage Masters who will be featuring signature handcrafted cocktail tastings from 25 spirit brands and bars, a premier 50 yard-line cocktail bar featuring top Mixologists from four of L.A.’s most distinguished drinking destinations, select wineries, local craft breweries, cold-pressed juices, cold brew coffee, live entertainment and much, much more.

100% of the proceeds from Masters of Taste 2018 will directly benefit Union Station Homeless Services, a 501(c)(3) nonprofit organization committed to helping homeless men, women and children rebuild their lives. Union Station is part of a premier group of human services agencies in Los Angeles County that are leading the way to end homelessness in our community and offers an array of services including street outreach, meals, shelter, housing, case management and career development. In the last two years Masters of Taste has raised nearly $1 Million in support of Union Station’s life-saving programs.

Ticket Information: Masters of Taste 2018 will take place on Sunday, May 6th, 2018. A VIP Power Hour will be held from 3:00 pm to 4:00 pm and General Admission will be from 4:00 pm to 7:00 pm. Tickets to this event are only available for guests 21+ and over.  For more information on Masters of Taste 2018 or to book your tickets directly, just go right here to order them.

Joe Manzella of Taps Fish House and Brewery and the CatchAlmost 20 years ago restaurateur Joe Manzella (and his Family) debuted TAPS Fish House & Brewery in Downtown Brea. It was an expensive undertaking and a major risk at the time.

The popular locals’ favorite establishment recently reopened after a $1.5 -million remodeling. The comprehensive refresh comes as TAPS, one of the region’s most decorated breweries and a standout for its high-quality seafood, fine steaks, oyster bar and famous Las Vegas-style Sunday brunch, readies for its 20th anniversary next year.

“It’s a big-picture renovation that simply says that after close to 20 years of high-volume business, we’re ready for a major refresh,” said Manzella, who opened the original TAPS with his sister, Michele, and their late father, Fred.

“The basic bones of the building remain,” said Manzella, referring to the iconic building’s 85,000 bricks, bow-string trusses and cherry wood. “It’s a classic architectural beauty and will always be a welcome decor aesthetic.”

“This business is about intriguing the guests, be it with innovative food, spirits or ambiance,” Manzella said. “You can’t stand still. Our loyal following and new guests deserve the best, and our job is to be constantly reviewing everything and doing it better.”

The newest enterprise for the Manzella Restaurant GroupTAPS Brewery & Barrel Room, will open in Tustin by the Legacy development in late spring 2018.

Joe is with us in-studio.

Kyle Meyer of Wine ExchangeWhen it comes to wine jargon you sometimes hear the term “field blend.” What is it exactly? Our resident, and always intelligible, wine authority, Kyle Meyer of Santa Ana’s Wine Exchange, explains all.

Also Alsace’s Marcel Deiss winery (Father & Son duo) is an example of a star producer exemplifying the spirit of a field blend. It’s about the terroir.

Susan Feniger of Mud Hen TavernThe 12th Vegas Uncork’d is in the horizon for the fabled Las Vegas Strip the Weekend of May 10th thru Sunday, May 13. It’s a foodies paradise as most celebrity chefs represented on The Strip will be hosting an incredible assortment of high profile, one-of-a-kind food & libation events. Joining us to preview her pair of Vegas Uncork’d celebrations is Susan Feniger of Border Grill fame.

We’ll be there in the heart of the action, too, broadcasting from Lagasse’s Stadium at The Palazzo Resort on Saturday May 12th from 10:00 a.m. to 12 Noon.

Susan’s first event is Tequila & Salsa With Susan Feniger” on Thursday, May 10th from 6:30 p.m. to 9:00 p.m. at Border Grill at the Forum Shops at Caesars Palace.

“The perfect event for tequila and taco lovers alike, or anyone who loves a good time. Join Too Hot Tamale and celebrity chef Susan Feniger for an exhilarating evening at Border Grill.  Enjoy unlimited signature tacos, ceviches, seafood cocktails, top-shelf tequila cocktails, and a salsa dance lesson to get everyone moving on the dance floor!”

Susan’s 2nd Uncorked event is Master Series – Women’s Power Lunch & Conversation” on Saturday, May 12th from 11:00 a.m. until 2:00 p.m. at Border Grill, Forum Shops at Caesars Palace.

“This lunch is unlike anything you’ve experienced before! Get up close and personal with chefs Susan Feniger, Christina Tosi, Elizabeth Blau, Saipin Chutima, Nicole Brisson, and others at Border Grill in The Forum Shops for a panel discussion and lunch celebrating all things female! Guests will indulge in a delicious meal prepared by a team of all-women chefs, sip on curated wines from female winemakers, and indulge in tastings of top-shelf tequila from a women-operated distillery in this first-ever event at Vegas Uncork’d.”

Andrew and William GruelOur always informed Co-Host, Chef Andrew Gruel, is back in-studio and continues with his Ask the Chef series.

Today it’s Butter 411. These days butter is a bit of a maligned cooking fat. Olive oil seemingly reigns supreme. It really can be better with butter as Julia Child told us over the years. Butter adds taste and flavor to recipes and a modest amount can go a long way.

We’ll reflect on this as Chef Andrew puts the butter churn aside and has the flavorful specifics for us.

Podcasts

Segment One: Show Preview with Co-Hosts Andy Harris & Chef Andrew Gruel
Segment Two: Professor Richard Carrico, Of Wine On The Lees Well Refined – A History Of Wines & Wineries In San Diego County
Segment Three: Alejandra Padilla, Executive Chef, Five Crowns and SideDoor, Corona del Mar
Segment Four: 3rd Annual Masters of Taste, The Rose Bowl
Segment Five: Joe Manzella, TAPS Fish House & Brewery, Brea
Segment Six: Kyle Meyer, Co-Founder, Wine Exchange, Santa Ana
Segment Seven: Vegas Uncork’d Preview with Susan Feniger
Segment Eight: Chef Andrew Gruel’s “Ask the Chef”

Show 263, March 3, 2018: Show Preview with Co-Host Andy Harris

Now an intriguing preview of this Saturday’s properly decadent 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 always here with you live every Saturday morning with a fresh show.

By all accounts Greek wines, in general, are improving but are still a bit of a mystery to the casual wine connoisseur. Our resident wine authority, Kyle Meyer of Santa Ana’s Wine Exchange, to the rescue. He’ll provide us with an understandable overview of the wines of the Greek island of Santorini. The famous, high quality white wine grape there is Assyrtiko.

The Sky Room, an iconic restaurant in downtown Long Beach, will be hosting an afternoon wine tasting fundraising event featuring their signature Coquelicot wines, on Saturday, March 10th from 1-3pm. Organized by Dine LBC, funds raised will benefit Food Finders food rescue program. “The team at The Sky Room has always been supportive of the important work that Food Finders does in working to eliminate food security in Long Beach and beyond,” said Jonathan Rosenson, proprietor and sommelier of The Sky Room. Jonathan joins us with all the 411.

Chef Pascal Olhsats, the Dean of French chefs in Orange County, turns 30 this month. That’s 30 years of having a namesake restaurant (as the proprietor) in Orange County. It’s a month of festivities at Pascal San Juan Capistrano and the ultimate 5-course celebration dinner (with a Champagne toast) on March 21st at his Café Jardin in Corona Del Mar’s Sherman Gardens and Library. We entice Chef Pascal out of the kitchen with a glass of French Chablis to preview the celebrations.

From the Arabian Sea to the peaks of the Himalayas, cuisine in Karachi is as diverse as its inhabitants and draws influences from across South, Central, and West Asia. Acclaimed Pakistani chef, culinary educator, and food and prop stylist, Kausar Ahmed, has curated and created mouth-watering recipes in her first cookbook, The Karachi Kitchen – Classic and Contemporary Flavors of Pakistan. Chef Kausar is preparing a 4-course Karachi feast from her cookbook at a private home in Santa Monica on Sunday, March 25th with 100 per cent of the ticket price going to the Careers through Culinary Arts Program. Chef Kausar is our guest.

The 26th Annual Taste of Solvang returns from Wednesday through Sunday on March 14th to 18th, 2018. It’s a unique experiential culinary weekend featuring Solvang farmers, chefs, bakers, winemakers, brewers, distillers, and artisans showcasing the bounty of Santa Barbara wine country set amidst California’s quaint Danish town. Laura Kath the Media Relations Director for the Solvang Conference & Visitors Bureau has the scrumptious preview.

Food journalist and author Karen Kaplan has just launched her first solo cookbook, Open Faced: Single-Slice Sandwiches from Around the World, published by Gibbs Smith. In this concise yet comprehensive volume she shares her passion for open-faced sandwiches in authoritative text filled with history, lore, anecdotes and tips, and 65 no-fail international recipes, each with its own wine or spirit pairing suggestion. Each recipe reflects the taste and spirit of its place of origin, yet is perfectly translated for the way we cook and eat in America today. Karen Kaplan joins us.

Our always informed Co-Host, Chef Andrew Gruel, encores with his “Ask the Chef” series. Oysters, oysters everywhere… Non-seafood restaurants are now starting to feature raw oysters on their appetizer menus as well as visible Oyster Bars are popping up in dinner houses. What should you know before you order? Are there differences in flavor profiles? What condiments really enhance the flavor? Chef Andrew has the answers and will explain the oyster basics. Leave the shucking to the restaurant & happy slurping!

All of this and heaping helpings of extra deliciousness on this week’s show!

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Show 263, March 3, 2018: Kyle Meyer, Managing Partner, Wine Exchange, The Wines of Santorini, Greece

Kyle Meyer of Wine ExchangeBy all accounts Greek wines, in general, are improving but are still a bit of a mystery to the casual wine connoisseur. Our resident wine authority Kyle Meyer of Santa Ana’s Wine Exchange to the rescue.

He’ll provide us with an understandable overview of the wines of the Greek island of Santorini. The famous, high quality white wine grape there is Assyrtiko. One of the keys is the volcanic soil. We’ll also hear the success story of Santorini’s Domaine Sigalas S.A., a personal favorite of Kyle’s.

 

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