Show 438, August 14, 2021: Show Preview with Executive Producer & Co-Host Andy Harris

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

Saso in Pasadena, (launched earlier this year) draws inspirations from three coast regions treasured by Chef/Partner Dominique Crisp: his home in Los Angeles, his upbringing in the Pacific Northwest, and his travels within Basque Country. Throughout the menu, his dedication to the slow-food movement shines with hyper-local ingredients and French-taught cooking techniques.” “At Saso, a passion for coastal cuisine is met with Dominique’s deep appreciation and understanding of farming. Born on his family’s vineyard in Wren, Oregon – raising livestock, fishing, and harvesting has always been an essential part of his life. A respect for the land, sea, and supporting those who are sustainably harvesting the bounty is an integral ethos that flows through Saso.” Chef Dom takes a break from prep in his busy kitchen to join us.

“Professional chef, TV personality and working mom of three, Katie Chin, introduces her newest cookbook, Katie Chin’s Global Family Cookbook – Internationally-Inspired Recipes Your Friends and Family Will Love! With 170 globally-inspired recipes, Katie Chin’s Global Family Cookbook, celebrates diversity and multiculturalism including Chinese, Italian, Mexican, Greek, Korean, Jewish, Thai dishes and more!  The book also includes cultural celebrations featuring Jeannie Mai and her mom The Mama Mai (Lunar New Year), Debbie Matenopoulos (Greek Easter), Nate Berkus, Jeremiah Brent and Faye Levy (Hanukkah) and Chef Jeffrey Saad (Cinco de Mayo).” (Cinco de Mayo). Chef Katie is our guest, tongs in hand.

How does one of the premier wine retailers on the West Coast, Wine Exchange, operate during the pandemic? How do the principals continue to taste and buy wine with all the restrictions? What happens to the in-store experience? Wine Exchange, based in Santa Ana by the 55 Freeway, carries premium imported wines from Europe and abroad (as well as domestic.) Typically the partners travel abroad annually to do barrel tastings that future buying decisions revolve around. How did they navigate the crazy on-again and off-again tariffs? The Wine Exchange’s Chief Operating Officer, Tristen Beamon, joins us with his informed perspective.

Celebrity Chef, Food TV Personality and Author Jet Tila needs no introduction to listeners of the “SoCal Restaurant Show.” The same holds true for Ali Tila, Jet’s wife and business partner. She is also an accomplished pastry chef and author. Their latest collaboration is as the judges (along with Chris Rivard, a Ben & Jerry’s flavor expert) on Food Network’s “Ben & Jerry’s: Clash of the Cones.” The four-episode series hosted by Molly Yeh debuts on Monday, August 16th. We’re talking about decadent ice cream, the perfect Summer treat, with Jet & Ali Tila.

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 continually updating us on the real impact of the Covid-19 crisis in the hospitality field and what we, as diners, can do to support the continued survival of restaurants during the initial, highly fluid stages of the hoped-for recovery. Genuine concerns remain… Chicken is ever popular as a practical and versatile menu item for dining at home. There are some cautions in the home kitchen in handling raw chicken. The possibility of cross-contamination without taking proper precautions is a health concern. We’ll “Ask the Chef.”

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

Play

Show 438, August 14, 2021: Tristen Beamon, Chief Operating Officer, Wine Exchange, Santa Ana

Tristan Beamon of the Wine Exchange

“In 2015 Steve and Craig Zanotti (the original founders of Wine Exchange in 1982,) Tristen Beamon and Kyle Meyer came full circle with the Best Wines Group purchase of Wine Exchange and winex.com. The team, back together again, have now created their idea of the perfect wine sales and education platform including their state-of-the-art website, brand new wine showroom, irreverent but timely daily missives, a healthy social media following with over 500,000 views on their YouTube channel, The Extract, a progressive Pre-Arrivals offering system and, of course, those same rock-bottom prices.”

How does one of the premier wine retailers on the West Coast operate (and survive) during the pandemic? How do the principals continue to

How does one of the premier wine retailers on the West Coast operate (and survive) during the pandemic? How do the principals continue to taste and buy with all the restrictions? How does the guest experience in-store evolve? Wine Exchange carries premium wines from Europe and abroad (as well as domestic.) Typically the partners travel abroad annually to do barrel tastings that key buying decisions revolve around. How did they navigate the crazy on-again and off-again tariffs? (Keep in mind when a container of wine departs Europe the ocean voyage is 6 to 8 weeks before arriving on the West Coast.)

Wine Exchange is planning their 39th Anniversary celebration for September with all safety protocols being observed. We’ll provide details on these outside festivities as they are confirmed.

The Wine Exchange’s Chief Operating Officer, Tristen Beamon, joins us with his informed perspective.

Play

August 14: Saso, Katie Chin, Wine Exchange, Jet & Ali Tila

Podcasts

Segment One: Show Preview with Executive Producer & Co-Host Andy Harris
Segment Two: Chef & Partner Dominique Crisp, Saso, Pasadena Part One
Segment Three: Chef & Partner Dominique Crisp, Saso, Pasadena Part Two
Segment Four: Chef Katie Chin, Katie Chin’s Global Family Cookbook Part One
Segment Five: Chef Katie Chin, Katie Chin’s Global Family Cookbook Part Two
Segment Six: Tristen Beamon, Chief Operating Officer, Wine Exchange, Santa Ana
Segment Seven: Chef Jet Tila & Ali Tila, “Ben & Jerry’s : Clash of the Cones”
Segment Eight: Co-Host Chef Andrew Gruel of the Slapfish Restaurant Group with “Ask the Chef”

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

Saso in Pasadena, (launched earlier this year) draws inspirations from three coast regions treasured by Chef/Partner Dominique Crisp: his home in Los Angeles, his upbringing in the Pacific Northwest, and his travels within Basque Country. Throughout the menu, his dedication to the slow-food movement shines with hyper-local ingredients and French-taught cooking techniques.” “At Saso, a passion for coastal cuisine is met with Dominique’s deep appreciation and understanding of farming. Born on his family’s vineyard in Wren, Oregon – raising livestock, fishing, and harvesting has always been an essential part of his life. A respect for the land, sea, and supporting those who are sustainably harvesting the bounty is an integral ethos that flows through Saso.” Chef Dom takes a break from prep in his busy kitchen to join us.

Professional chef, TV personality and working mom of three, Katie Chin, introduces her newest cookbook, Katie Chin’s Global Family Cookbook – Internationally-Inspired Recipes Your Friends and Family Will Love! With 170 globally-inspired recipes, Katie Chin’s Global Family Cookbook, celebrates diversity and multiculturalism including Chinese, Italian, Mexican, Greek, Korean, Jewish, Thai dishes and more! The book also includes cultural celebrations featuring Jeannie Mai and her mom The Mama Mai (Lunar New Year), Debbie Matenopoulos (Greek Easter), Nate Berkus, Jeremiah Brent and Faye Levy (Hanukkah) and Chef Jeffrey Saad (Cinco de Mayo). Chef Katie is our guest, tongs in hand.

How does one of the premier wine retailers on the West Coast, Wine Exchange, operate during the pandemic? How do the principals continue to taste and buy wine with all the restrictions? What happens to the in-store experience? Wine Exchange, based in Santa Ana by the 55 Freeway, carries premium imported wines from Europe and abroad. Typically the partners travel abroad annually to do barrel tastings that future buying decisions revolve around. How did they navigate the crazy on-again and off-again tariffs? The Wine Exchange’s Chief Operating Officer, Tristen Beamon, joins us with his informed perspective.

Celebrity Chef, Food TV Personality and Author Jet Tila needs no introduction to listeners of the “SoCal Restaurant Show.” The same holds true for Ali Tila, Jet’s wife and business partner. She is also an accomplished pastry chef and author. Their latest collaboration is as the judges (along with Chris Rivard, a Ben & Jerry’s flavor expert) on Food Network’s “Ben & Jerry’s : Clash of the Cones.” The four-episode series hosted by Molly Yeh debuts on Monday, August 16th. We’re talking about decadent ice cream, the perfect Summer treat, with Jet & Ali Tila.

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 continually updating us on the real impact of the Covid-19 crisis in the hospitality field and what we, as diners, can do to support the continued survival of restaurants during the initial, highly fluid stages of the hoped-for recovery. Genuine concerns remain… Chicken is ever popular as a practical and versatile menu item for dining at home. There are some cautions in the home kitchen in handling raw chicken. The possibility of cross-contamination without taking proper precautions is a health concern. We’ll “Ask the Chef.”

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

Dominique Crisp of Saso

Saso in Pasadena, (launched earlier this year) draws inspirations from three coast regions treasured by Chef Dominique Crisp: his home in Los Angeles, his upbringing in the Pacific Northwest, and his travels within Basque Country. Throughout the menu, his dedication to the slow-food movement shines with hyper-local ingredients and French-taught cooking techniques. Previously he helmed the kitchens at the beloved seafood restaurants, L&E Oyster Bar in Silver Lake, CA and Blue Plate Oysterette in Santa Monica, CA.”

“At Saso, a passion for coastal cuisine is met with Dominique’s deep appreciation and understanding of farming. Born on his family’s vineyard in Wren, Oregon – raising livestock, fishing, and harvesting has always been an essential part of his life. A respect for the land, sea, and supporting those who are sustainably harvesting the bounty is an integral ethos that flows through Saso.”

“I want coastal cuisine from Baja to Alaska to shine by showcasing farmers, fishermen and butchers we work with,” says Dominique Crisp. “We need to reconnect with food as much as we need to reconnect with each other.”

“Dominique’s goal is to emphasize the relationships he’s built with artisanal purveyors to continually develop Saso’s narrative. Not entirely a “Basque restaurant,” Saso aims to bring the energetic nature of Basque Country dining to Los Angeles with a foundation of sustainable Pacific coastal cuisine.”

“Diners can expect rotating local whole fish options, a variety of niche oysters, dramatic bar creations, flaming Spanish coffees, and an extensive reserve wine list sourced from all over the globe.”

A charcoal Josper oven imported from Barcelona gives life to dishes such as a Navarra-style Bone-in Wagyu Tomahawk and Alaskan Mussels with fennel, charred leek, and chistorra. The ‘Rolls Royce of charcoal ovens,’ the Josper features a unique enclosed-bbq design, which offers varied levels of heat and char for a distinct wood-fired flavor without sacrificing moisture.

“Saso’s bar program features a wine list highlighting rare txakolinas from the Basque Country alongside natural wines from Lumos Wine Company (the vineyard where Dominique was born). Guests are in for a spectacular happy hour with top notch imported ciders, wine and beers on draught along with a blend of classic and signature cocktails drawing inspiration from Los Angeles to Portland to San Sebastián.”

“Housed in the century-old Pasadena Playhouse, Saso’s dining room and lounge area add a contemporary touch to the building’s historic architecture, including a large-scale, custom 40ft mural from renowned LA-based artist Tim Biskup.”

On the patio diners can enjoy a breezy, socially distanced meal in a courtyard shared with the Pasadena Playhouse, adorned with string lights and an ornate water fountain.

Chef Dom takes a break from prep in his busy kitchen to join us.

Katie Chin

Professional chef, TV personality and working mom of three, Katie Chin, introduces her newest cookbook, Katie Chin’s Global Family Cookbook – Internationally-Inspired Recipes Your Friends and Family Will Love! With 170 globally-inspired recipes, Katie Chin’s Global Family Cookbook,celebrates diversity and multiculturalism including Chinese, Italian, Mexican, Greek, Korean, Jewish, Thai dishes and more! The book also includes cultural celebrations featuring Jeannie Mai and her mom The Mama Mai (Lunar New Year), Debbie Matenopoulos (Greek Easter), Nate Berkus, Jeremiah Brent and Faye Levy (Hanukkah) and Chef Jeffrey Saad (Cinco de Mayo).”

“Everyday family-favorite recipes include: · Thai Curry Meatball Subs · Mexican Chimichurri Burgers · Chinese Sesame Peanut Noodles · Chicken Tikka Masala Pizza · Miso Deviled Eggs, and more.”

“Katie learned to cook alongside her mother (Restaurateur Leeann Chin) and it’s an experience she now loves to share with her daughter. She hopes to inspire other families to have fun in the kitchen together with these recipes.”

“Katie Chin co-hosted the national PBS cooking series “Double Happiness,” has been a guest judge on Food Network’s “Iron Chef America” and appeared as a contestant on “Cutthroat Kitchen” and “Beat Bobby Flay.” Recently, Katie and her kids teamed up for the online series “Cooped Up Cooking with Katie” — meant to inspire people stuck at home during COVID-19 to get creative in the kitchen. She is the author of Everyday Thai Cooking and Katie Chin’s Everyday Chinese Cookbook and the Culinary Ambassador for The National Pediatric Cancer Foundation.”

Chef Katie Chin joins us.

Tristan Beamon of the Wine Exchange

“In 2015 Steve and Craig Zanotti (the original founders of Wine Exchange in 1982,) Tristen Beamon and Kyle Meyer came full circle with the Best Wines Group purchase of Wine Exchange and winex.com. The team, back together again, have now created their idea of the perfect wine sales and education platform including their state-of-the-art website, brand new wine showroom, irreverent but timely daily missives, a healthy social media following with over 500,000 views on their YouTube channel, The Extract, a progressive Pre-Arrivals offering system and, of course, those same rock-bottom prices.”

How does one of the premier wine retailers on the West Coast operate (and survive) during the pandemic? How do the principals continue to taste and buy with all the restrictions? How does the guest experience in-store evolve? Wine Exchange carries premium wines from Europe and abroad. Typically the partners travel abroad annually to do barrel tastings that key buying decisions revolve around. How did they navigate the crazy on-again and off-again tariffs?

The Wine Exchange’s Chief Operating Officer, Tristen Beamon, joins us with his informed perspective.

Jet Tila at Cochon 555

Celebrity Chef, Food TV Personality and Author Jet Tila needs no introduction to listeners of the “SoCal Restaurant Show.” The same holds true for Ali Tila, Jet’s wife and business partner. She is also an accomplished pastry chef and cookbook author.

Their latest collaboration is as the esteemed judges (along with Chris Rivard, a Ben & Jerry’s flavor expert) on Food Network’s “Ben & Jerry’s: Clash of the Cones.” The four-episode limited series hosted by Molly Yeh debuts on Monday, August 16th.

“Six ice cream masters from across the country have been hand-picked for a once in a lifetime opportunity: to create an original Ben & Jerry’s ice cream flavor of their own.”

“Over four episodes, host Molly Yeh challenges the ice cream makers to capture the essence of a celebrity or pop culture icon in a new and innovative ice cream flavor, inspired by the direction given from the celebrity themselves.”

Chef Jet and Ali will also update us on the status of their new Thai cookbook set to launch in January.

Chef Jet and Ali Tila are our guests.

Chef Andrew Gruel of the Slapfish Restaurant Group

Our own Chef Andrew Gruel of the Slapfish Restaurant Group provides another timely and informative “Ask the Chef” segment where Chef Andrew responds to listeners thoughtful inquiries. Chef Andrew is continually updating us on the real impact of the Covid-19 crisis in the hospitality field and what we, as diners, can do to support the continued survival of restaurants during the initial, highly fluid stages of the hoped-for recovery with the new concerns about the Delta variant. Genuine concerns remain…

Chicken is ever popular as a practical and versatile menu item for dining at home. There are some cautions in the home kitchen in handling raw chicken. Cross-contamination without proper precautions is a genuine health concern. We’ll “Ask the Chef.”

Podcasts

Segment One: Show Preview with Executive Producer & Co-Host Andy Harris
Segment Two: Chef & Partner Dominique Crisp, Saso, Pasadena Part One
Segment Three: Chef & Partner Dominique Crisp, Saso, Pasadena Part Two
Segment Four: Chef Katie Chin, Katie Chin’s Global Family Cookbook Part One
Segment Five: Chef Katie Chin, Katie Chin’s Global Family Cookbook Part Two
Segment Six: Tristen Beamon, Chief Operating Officer, Wine Exchange, Santa Ana
Segment Seven: Chef Jet Tila & Ali Tila, “Ben & Jerry’s : Clash of the Cones”
Segment Eight: Co-Host Chef Andrew Gruel of the Slapfish Restaurant Group with “Ask the Chef”

Show 409, January 23, 2021: Kyle Meyer, Managing Partner, Wine Exchange in Santa Ana

Kyle Meyer of Wine ExchangeIn times of crisis it’s always best to call on the calming expertise of those truly knowledgeable in their specific areas. Such is the case with our always engaging resident wine authority Kyle Meyer, the Managing Partner of Santa Ana’s Wine Exchange.

On January 12th a 25 percent tariff was placed (with little advance notice) on high-alcohol wines from Europe. Wines that were already paid for by importers that were already in transit from Europe will be assessed with this significant tariff that was not known at the time of purchase.

In late 2019 a 25 percent tariff was placed on lower-alcohol European wines. We’ll discuss the unfortunate tariff situation with Kyle and how they negatively impact wine pricing.

 

Play

Show 366, March 28, 2020: Show Preview with Executive Producer & Co-Host Andy Harris

It’s a disconcerting and confusing time for all of us and our “SoCal Restaurant Show” mission, until the Covid-19 crisis is abated, is to provide reliable and genuinely useful information on how the restaurant business is coping with the rapidly evolving events. With an emphasis on the health, safety and well-being of our listeners we’ll be detailing what the range of services restaurants can provide to their guests. Creativity is at the forefront. We’re keeping it upbeat…Thanks so very much for the highly positive response to last week’s restaurant guests.

Chefs and restaurateurs are the most generous people I know. In times of need they are always the very first in generously giving back and meaningfully supporting their communities. Truly remarkable…Right now restaurants urgently need our support to stay afloat. Kindly keep this in mind and please do what you possibly can to support a local restaurant….

As always, we greatly appreciate you being a part of our loyal listening audience. Truly couldn’t do it without the supportive & encouraging foodie community.

Amy and Craig Nickoloff of West Coast Prime MeatsIt’s an especially difficult time to navigate the supermarkets right now (particularly with “Social Distancing”) and you want fresh proteins of the highest quality to cook at home in addition to your ability to take advantage of restaurant delivery/takeout. West Coast Prime Meats supplies the top restaurants and hotels in Southern California. Responding to the crisis they are now selling to the public for the very first time with next day pickup in their Brea facility between 10:00 a.m. and 3:00 p.m. For information please call them Monday through Thursday from 7 a.m. to 3 p.m. You can conveniently obtain a wide range of superior proteins in case packs at fair prices with their usual wonderful customer service. Available are Beef, Grinds & Patties, Poultry, Pork and even Seafood. Their exemplary sanitary practices are way above Industry requirements. Call them to get an Inventory List emailed to you. 714.255.8560.

“A newcomer to the vibrant culinary scene that can be found in and around Newport Beach, BELLO by Sandro Nardone offers a combination of traditional authentic Italian food and modern dishes in a style similar to that served at the top restaurants in Italy. Born in a small town located between Rome and Naples, Chef Sandro comes from Atina, Italy, where he was raised in a family of chefs.” We nudge Chef Sandro away from his eye-catching, wood-burning pizza oven to tell us about his take-out & delivery menu. It includes his always popular, signature pizzas.

Jar, a modern chophouse in the heart of Los Angeles, commands the attention of Angelenos with the allure of Chef / Proprietor Suzanne Tracht’s familiar retro dishes from the American culinary repertoire. Since it’s debut in 2002, Jar’s devoted fans return again and again to enjoy her signature Pot Roast, Kansas City Steak, wild and sustainable Seafood, Lemongrass Chicken, Black Mussels with Lobster Bearnaise & Fennel Salt, award-winning French Fries, market-fresh sides and perfectly mixed martinis. During the ban on dine-in Jar continues to serve guests with Jar to-go, Jar Cocktails to-go, Wines to-go and a boxed Dinner for four. Chef Suzanne joins us with all the salivating menu details.

Farmhouse at Roger’s Gardens in Corona del Mar is open for take-out and offers an ever-evolving menu courtesy of the imagination of Owner and Executive Chef Rich Mead. Designed to elevate the at-home dining experience, the Farmhouse take-out menu now offers a curbside market, produce boxes, a signature kids menu and curbside cocktails to-go in addition to weekly wine deals, fresh daily specials, family-style meals, and more through easy pick-up or local delivery options. Delivery is available from 11:30 a.m.–1:30 p.m. and 4:00-7:00 p.m. daily. Complimentary deliveries will be made on orders of $75 or more within a 2.5 mile radius.”

In times of crisis it’s always best to rely on the reassuring expertise of those truly knowledgeable in their specific areas. Such is the case with our always engaging resident wine authority Kyle Meyer, the Managing Partner of Santa Ana’s Wine Exchange. Tragically Italy and Spain have been particularly hard-hit by the Covid-19 crisis. Listeners have been asking what impact the fast-evolving health crisis will have on the current and future wine business in both Italy and Spain. Will global sales of these popular wines be altered? We’ll gain the accurate perspective from Kyle.

It’s Ojai Pixie Tangerine season. They may be small in size but Ojai Pixie Tangerines are bursting with sunshine sweet flavor and chin-dripping juiciness. Grown in the pleasant costal climate of Ojai, California, Pixie Tangerines are picked at the peak of perfection for optimum flavor. Not only are Pixie Tangerines seedless, but their bright colored rind is very easy -to -peel and their segments separate neatly making them the perfect on-the-go, healthy snack! Melissa’s Michelle Grow (their resident expert on Ojai Pixie Tangerines) peels the 411 on Ojai Pixie Tangerines for us.

Green Flash Brewing Co. has been crafting innovative award-winning beers in San Diego since 2002. We obsess over every detail, because we believe each green flash beer should be as remarkable as the last. Green Flash was one of the original breweries in San Diego with a focus on big but approachable beers with tons of flavor and aromas.”

In 2014, Alpine Beer Company merged with San Diego’s Green Flash Brewing Company, increasing production and distribution of its ales.

“Celebrated by craft beer fanatics as “The Home of Pure Hoppiness,” Alpine Beer Company was established in 1999 by husband and wife team, Pat and Val McIlhenney, with the creation of McIlhenney’s Irish Red. Shawn McIlhenney (Pat & Val’s son) now leads brewing operations in the small town of Alpine, located in the hills at the eastern edge of San Diego County. The brewery includes a tasting room and outdoor beer garden. Just a few blocks away, Alpine beers are on tap at the Alpine Beer Company Pub and served alongside barbecue dishes.

Chef Bill Bracken, the Founder of Bracken’s Kitchen, is no stranger to the “SoCal Restaurant Show.” In response to even more economic and social restrictions due to the coronavirus, Bracken’s Kitchen, a growing non-profit that recovers food and feeds those in need, is stepping up its meal production to a goal of at least 25,000 meals a week. That’s nearly four times their average! They cannot do this alone. They are seeking donations to keep moving forward. They’ve changed their meal production at Bracken’s Kitchen to meet the demand in our community. Chef Bill Bracken is our guest detailing the community need.

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

Play

Show 366, March 28, 2020: Kyle Meyer, Managing Partner, Wine Exchange in Santa Ana

Kyle Meyer of Wine ExchangeIn times of crisis it’s always best to call on the calming expertise of those truly knowledgeable in their specific areas. Such is the case with our always engaging resident wine authority Kyle Meyer, the Managing Partner of Santa Ana’s Wine Exchange.

Tragically Italy and Spain have been particularly hard-hit by the Covid-19 crisis. Listeners have been asking what impact the fast-evolving health crisis will have on the current and future wine business in both Italy and Spain. How will future deliveries to the United States continue? Will global sales of these popular wines be altered? We’ll gain the accurate perspective from Kyle.

Play

March 28: Sandro Nardone, Suzanne Tracht, Farmhouse at Roger’s Gardens, Wine Exchange, Melissa’s Ojai Pixie Tangerines, Green Flash Brewing, Bracken’s Kitchen

Podcasts

Segment One: Show Preview with Executive Producer & Co-Host Andy Harris
Segment Two: Executive Chef & Proprietor Sandro Nardone of Bello in Newport Beach
Segment Three: Chef / Proprietor Suzanne Tracht of Jar Restaurant in Los Angeles
Segment Four: Owner / Executive Chef Rich Mead of Farmhouse at Roger’s Garden in Corona del Mar
Segment Five: Kyle Meyer, Managing Partner, Wine Exchange in Santa Ana
Segment Six: Ojai Pixie Tangerines with Melissa’s Michelle Grow
Segment Seven: Green Flash Brewing Co. and Alpine Beer Company with Certified Cicerone and Vice President of Hospitality Dave Adams
Segment Eight: Bracken’s Kitchen with Founder, Chef Bill Bracken

It’s a disconcerting and confusing time for all of us and our “SoCal Restaurant Show” mission, until the Covid-19 crisis is abated, is to provide reliable and genuinely useful information on how the restaurant business is coping with the rapidly evolving events. With an emphasis on the health, safety and well-being of our listeners we’ll be detailing what the range of services restaurants can provide to their guests. Creativity is at the forefront. We’re keeping it upbeat…Thanks so very much for the highly positive response to last week’s restaurant guests.

Chefs and restaurateurs are the most generous people I know. In times of need they are always the very first in generously giving back and meaningfully supporting their communities. Truly remarkable…Right now restaurants urgently need our support to stay afloat. Kindly keep this in mind and please do what you possibly can to support a local restaurant….

As always, we greatly appreciate you being a part of our loyal listening audience. Truly couldn’t do it without the foodie community.

“A newcomer to the vibrant culinary scene that can be found in and around Newport Beach, BELLO by Sandro Nardone offers a combination of traditional authentic Italian food and modern dishes in a style similar to that served at the top restaurants in Italy. Born in a small town located between Rome and Naples, Chef Sandro comes from Atina, Italy, where he was raised in a family of chefs.” We nudge Chef Sandro out of his kitchen to tell us about his take-out & delivery menu. It includes his always popular, signature pizzas.

“Jar, a modern chophouse in the heart of Los Angeles, commands the attention of Angelenos with the allure of Chef / Proprietor Suzanne Tracht’s familiar retro dishes from the American culinary repertoire. Since it’s debut in 2002, Jar’s devoted fans return again and again to enjoy her signature Pot Roast, Kansas City Steak, wild and sustainable Seafood, Lemongrass Chicken, Black Mussels with Lobster Bearnaise & Fennel Salt, award-winning French Fries, market-fresh sides and perfectly mixed martinis. During the ban on dine-in Jar continues to serve guests with Jar to-go, Jar Cocktails to-go, Wines to-go and a boxed Dinner for four. Chef Suzanne joins us with all the salivating menu details.

“Farmhouse at Roger’s Gardens in Corona del Mar is open for take-out and offers an ever-evolving menu courtesy of the imagination of Owner and Executive Chef Rich Mead. Designed to elevate the at-home dining experience, the Farmhouse take-out menu now offers a curbside market, produce boxes, a signature kids menu and curbside cocktails to-go in addition to weekly wine deals, fresh daily specials, family-style meals, and more through easy pick-up or local delivery options.   Delivery is available from 11:30 a.m.–1:30 p.m. and 4-7 p.m. daily. Complimentary deliveries will be made on orders of $75 or more within a 2.5 mile radius.”

In times of crisis it’s always best to rely on the reassuring expertise of those truly knowledgeable in their specific areas. Such is the case with our always engaging resident wine authority Kyle Meyer, the Managing Partner of Santa Ana’s Wine Exchange. Tragically Italy and Spain have been particularly hard-hit by the Covid-19 crisis. Listeners have been asking what impact the fast-evolving health crisis will have on the current and future wine business in both Italy and Spain. Will global sales of these popular wines be altered? We’ll gain the accurate perspective from Kyle.

It’s Ojai Pixie Tangerine season. They may be small in size but Ojai Pixie Tangerines are bursting with sunshine sweet flavor and chin-dripping juiciness. Grown in the pleasant costal climate of Ojai, California, Pixie Tangerines are picked at the peak of perfection for optimum flavor. Not only are Pixie Tangerines seedless, but their bright colored rind is very easy -to -peel and their segments separate neatly making them the perfect on-the-go, healthy snack! Melissa’s Michelle Grow (their resident expert on Ojai Pixie Tangerines) peels the 411 on Ojai Pixie Tangerines for us.

“Green Flash Brewing Co. has been crafting innovative award-winning beers in San Diego since 2002. We obsess over every detail, because we believe each green flash beer should be as remarkable as the last. Green Flash was one of the original breweries in San Diego with a focus on big but approachable beers with tons of flavor and aromas.”

In 2014, Alpine Beer Company merged with San Diego’s Green Flash Brewing Company, increasing production and distribution of its ales.

“Celebrated by craft beer fanatics as “The Home of Pure Hoppiness,” Alpine Beer Company was established in 1999 by husband and wife team, Pat and Val McIlhenney, with the creation of McIlhenney’s Irish Red. Shawn McIlhenney (Pat & Val’s son) now leads brewing operations in the small town of Alpine, located in the hills at the eastern edge of San Diego County. The brewery includes a tasting room and outdoor beer garden. Just a few blocks away, Alpine beers are on tap at the Alpine Beer Company Pub and served alongside barbecue dishes.

Chef Bill Bracken, the Founder of Bracken’s Kitchen, is no stranger to the “SoCal Restaurant Show.” In response to even more economic and social restrictions due to the coronavirus, Bracken’s Kitchen, a growing non-profit that recovers food and feeds those in need, is stepping up its meal production to a goal of at least 25,000 meals a week. That’s nearly four times their average! They cannot do this alone. They are seeking donations to keep moving forward. They’ve changed their meal production at Bracken’s Kitchen to meet the need in our community. Chef Bill Bracken is our guest detailing the community need.

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

Sandro Nardone of Bello by Sandro Nardone“A newcomer to the vibrant culinary scene that can be found in and around Newport Beach, BELLO by Sandro Nardone offers a combination of traditional authentic Italian food and modern dishes in a style similar to that served at the top restaurants in Italy. Born in a small town located between Rome and Naples, Chef Sandro comes from Atina, Italy, where he was raised in a family of chefs.”

“From an early age, he adopted food as his passion as his parents ran a small chain of restaurants, with his mother, Giovanna, as chef. At BELLO, Chef Sandro’s menu revolves around the very best ingredients and simplicity, the two guiding principles that have always been the foundation of traditional Italian cuisine.”

Chef Sandro is offering some of his most popular offerings on BELLO’s menu, including his signature made-to-order, wood-fired pizzas, for curbside pick-up and delivery through Grubhub and Ubereats. Guests may order online for curbside pick-up.

Chef Sandro is preparing a limited number of Family Meals inspired by those from his youth in Italy. Meals will change nightly and feature dishes such as Baked Rigatoni Bolognese and Lasagna. Guests may check current offering and place orders by calling the restaurant at 949-520-7191 or emailing Roberto at BELLO by Sergio Nardone.

Bello is offering Cocktails to go (single servings or a “4-pack”), as well as wines by the glass and their bottle list is being offered at 25% off.

We gently pull Chef Sandro out of his kitchen to tell us about his adapted take-out & delivery menu.

Suzanne Tracht of Jar RestaurantJar, a modern chophouse in the heart of Los Angeles, commands the attention of Angelenos with the allure of Chef / Proprietor Suzanne Tracht’s familiar retro dishes from the American culinary repertoire.

Since it’s debut in 2002, Jar’s devoted fans return again and again to enjoy her signature Pot Roast, Kansas City Steak, wild and sustainable Seafood, Lemongrass Chicken, Black Mussels with Lobster Bearnaise & Fennel Salt, award-winning French Fries, market-fresh sides and perfectly mixed martinis.

During the prohibition on dine-in Jar continues to serve guests with Jar to-go, Jar Cocktails to-go, Wines to-go and a boxed Dinner for four. Chef Suzanne joins us with all the salivating menu details.

Rich Mead of Farmhouse at Rogers GardensFarmhouse at Roger’s Gardens in Corona del Mar is open for take-out and offers an ever-evolving menu courtesy of Owner and Executive Chef Rich Mead. Designed to elevate the at-home dining experience, the Farmhouse take-out menu now offers a curbside market, produce boxes, a signature kids menu and curbside cocktails to-go in addition to weekly wine deals, fresh daily specials, family-style meals, and more through easy pick-up or local delivery options. Delivery is available from 11:30 a.m.–1:30 p.m. and 4-7 p.m. daily. Complimentary deliveries will be made on orders of $75 or more within a 2.5 mile radius.”

“During his 35 years of culinary expertise, Chef Rich Mead has cultivated relationships with the highest regarded local sustainable farms, allowing him to create the freshest menus using locally sourced, seasonal ingredients and specially grown vegetables. In 2016, after years of planning, Chef Mead unveiled a unique and sustainable field-to-fork dining experience at Farmhouse, located within Roger’s Gardens. Nestled on over 6 acres in the garden-like setting, Farmhouse features exclusive wines, craft beers, signature cocktails, artisan refreshments and a healthy based seasonal cuisine.”

To place a take-out order, please call 949-640-1415. For more information about Farmhouse and to view the take-out menu.

Chef Rich Mead is our guest.

Kyle Meyer of Wine ExchangeIn times of crisis it’s always best to call on the calming expertise of those truly knowledgeable in their specific areas. Such is the case with our always engaging resident wine authority Kyle Meyer, the Managing Partner of Santa Ana’s Wine Exchange.

Tragically Italy and Spain have been particularly hard-hit by the Covid-19 crisis. Listeners have been asking what impact the fast-evolving health crisis will have on the current and future wine business in both Italy and Spain. Will global sales of these popular wines be altered? We’ll gain the accurate perspective from Kyle.

Michelle Grow of Melissa's World Variety ProduceIt’s now Ojai Pixie Tangerine season through May. “They may be small in size but Ojai Pixie Tangerines are bursting with sunshine sweet flavor and chin-dripping juiciness. Grown in the pleasant costal climate of Ojai, California, Pixie Tangerines are picked at the peak of perfection for optimum flavor. Not only are Pixie Tangerines seedless, but their bright colored rind is very easy -to -peel and their segments separate neatly making them the perfect on-the-go, healthy snack!”

“Delicious in flavor and easy-to-eat, what more can these tangerines offer you? Well, how about their healthy goodness? Like all other citrus, these tangerines are loaded with Vitamin C, antioxidants and other essential nutrients which help maintain immunity and a healthy circulatory system. Remember, eating fruits such as tangerines and vegetables instead of higher fat and higher calories foods are a key part of maintaining a healthy diet with no-guilt.”

Melissa’s resident Pixie Tangerine expert, Michelle Grow, peels the 411 on Ojai Pixie Tangerines for us.

Dave Adams of Green Flash Brewing Company and Alpine Beer CompanyGreen Flash Brewing Co. has been crafting innovative award-winning beers in San Diego since 2002. “We obsess over every detail, because we believe each Green Flash beer should be as remarkable as the last. Green Flash was one of the original breweries in San Diego with a focus on big but approachable beers with tons of flavor and aromas. When the perfect ingredients come together at just the right moment, the result can be magical…a Green Flash.”

“Celebrated by craft beer fanatics as “The Home of Pure Hoppiness,” Alpine Beer Company was established in 1999 by husband and wife team, Pat and Val McIlhenney, with the creation of McIlhenney’s Irish Red. Shawn McIlhenney (Pat & Val’s son) now leads brewing operations in the small town of Alpine, located in the hills at the eastern edge of San Diego County. The brewery includes a tasting room and outdoor beer garden. Just a few blocks away, Alpine beers are on tap at the Alpine Beer Company Pub and served alongside barbecue dishes. In 2014, Alpine Beer Company merged with San Diego’s Green Flash Brewing Company, increasing production and distribution of its ales.

Dave Adams, Green Flash Brewing Brewing Co’s and Alpine Beer Co’s Vice President of Hospitality and a Certified Cicerone taps the keg for us on both independently-owned craft breweries.

Bill Bracken of Brackens KitchenChef Bill Bracken, the Founder of Bracken’s Kitchen, is no stranger to the “SoCal Restaurant Show.” “In response to even more economic and social restrictions due to the coronavirus, Bracken’s Kitchen, a growing non-profit that recovers food and feeds those in need is stepping up its meal production to a goal of at least 25,000 meals a week. That’s nearly four times their average! They cannot do this alone. They are seeking donations to keep moving forward. They’ve changed their meal production at Bracken’s Kitchen to meet the need in our community.”

“My heart and prayers goes out to each and every person whose life is being completely turned upside down by this invisible virus,” said Bill Bracken, Founder of Bracken’s Kitchen.

“But in spite of all of this please remember my friends.  THIS TOO WILL PASS and life will go on. Now more than ever we will work to “Delivering Hope, One Tasty Meal At A Time.”

Bracken’s Kitchen is seeking donations to support their Covid-19 Response goals and can be made here.

Chef Bill Bracken is our guest explaining the community need.

Podcasts

Segment One: Show Preview with Executive Producer & Co-Host Andy Harris
Segment Two: Executive Chef & Proprietor Sandro Nardone of Bello in Newport Beach
Segment Three: Chef / Proprietor Suzanne Tracht of Jar Restaurant in Los Angeles
Segment Four: Owner / Executive Chef Rich Mead of Farmhouse at Roger’s Garden in Corona del Mar
Segment Five: Kyle Meyer, Managing Partner, Wine Exchange in Santa Ana
Segment Six: Ojai Pixie Tangerines with Melissa’s Michelle Grow
Segment Seven: Green Flash Brewing Co. and Alpine Beer Company with Certified Cicerone and Vice President of Hospitality Dave Adams
Segment Eight: Bracken’s Kitchen with Founder, Chef Bill Bracken

Show 358, February 2, 2020: Show Preview with Executive Producer & Co-Host Andy Harris

Now an enticing preview of this Saturday’s tempting show. It’s not, with profuse apologies, for dieters. If we’re successful we will hopefully leave you incredibly hungry and thirsty. In our case that’s probably a pretty good thing… As always, we greatly appreciate you being a part of our loyal listening audience. Truly couldn’t do it without you.

Lots going on in the wide world of specialty produce. Our own produce guru, Robert Schueller of Mellissa’s, joins us to chat about captivating tends in fruits and veggies for the new decade. Just in time for serious Big Game Sunday snacking is the Tropical Avocado as the base for that special guacamole.

Why is Bordeaux region of Southwest France considered one of the most prestigious wine regions in the world ? Our resident wine expert, Kyle Meyer of Santa Ana’s Wine Exchange, artfully pulls the cork for us on this. Last week in Los Angeles was the annual tasting of the soon-to-be-released 2017 vintage organized by the Union Des Grands Crus de Bordeaux.

For the 26th year Wolfgang Puck Catering will design and prepare the exquisite cuisine for The Oscars Governors Ball at Hollywood & Highland which is held after the conclusion of the Oscar broadcast in the Dolby Theater. For this year the menu will be 70 per cent plant-based with the remaining 30 per cent of the menu vegetarian, meat and fish selections. The menu was developed by Wolfgang Puck and Eric Klein, Senior Vice President of Culinary, Wolfgang Puck Catering. Chef Eric takes a break from his busy kitchens to join us.

One of the best ways to come to know a city is through its food. When we go to a new city we’ve found our best insiders introduction is by partaking of a highly regarded, local food walking tour. One of the premier food walking tour operators locally is the long-established Melting Pot Food Tours. The principals are Lisa and Diane Scalia (sisters.) The Scalias hospitably lead their tour overview for us.

The Santa Barbara Culinary Experience (SBCE), in partnership with The Julia Child Foundation for Gastronomy and the Culinary Arts, is organizing an expansive citywide calendar of events for the three-day weekend on March 13-15, 2020. The SBCE will be an epicurean celebration of both Julia Child and Santa Barbara’s culinary scene involving chefs, mixologists, restaurateurs and the local community, with guest appearances from nationally renowned food and beverage talents. Eric Spivey, Chair of the Julia Child Foundation for Gastronomy and the Culinary Arts is our guest with the enticing preview.

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

Play

Show 358, February 2, 2020: Kyle Meyer, Wine Exchange, Santa Ana – Bordeaux, Tasting the 2017 Vintage

Kyle Meyer of Wine ExchangeWhy is Bordeaux region of Southwest France considered one of the most prestigious wine regions in the world? Our resident wine expert, Kyle Meyer of Santa Ana’s Wine Exchange, artfully pulls the cork for us on this. Last week in Los Angeles was the eagerly anticipated annual tasting of the soon-to-be-released 2017 vintage organized by the Union Des Grands Crus de Bordeaux.

The Union is an affiliation of the best Bordeaux producers from all of the major Bordeaux winegrowing regions including Margaux, St Julien, Pauillac, St Estèphe, Listrac, Moulis, Haut-Médoc, Graves, Pessac-Léognan, Saint-Emilion, Pomerol, Sauternes and Barsac! More than 60 châteaux attended and winemakers and owners poured over 100 wines from the exciting, soon-to-be-released 2017 vintage.

Play

February 1: Melissa’s World Variety Produce, Wine Exchange, Wolfgang Puck Catering, Melting Pot Food Tours, Santa Barbara Culinary Experience

Podcasts

Segment One: Show Preview with Executive Producer & Co-Host Andy Harris
Segment Two: Robert Schueller of Melissa’s – 2020 Produce Trends
Segment Three: Kyle Meyer, Wine Exchange, Santa Ana – Bordeaux, Tasting the 2017 Vintage
Segment Four: Executive Chef Eric Klein, Senior Vice President, Culinary, Wolfgang Puck Catering – Previewing the Oscars Governors Ball
Segment Five: Melting Pot Food Tours Part One
Segment Six: Melting Pot Food Tours Part Two
Segment Seven: Preview of Santa Barbara Culinary Experience Part One
Segment Eight: Preview of Santa Barbara Culinary Experience Part Two

Now an enticing preview of this Saturday’s tempting show. It’s not, with profuse apologies, for dieters. If we’re successful we will hopefully leave you incredibly hungry and thirsty. In our case that’s probably a pretty good thing… As always, we greatly appreciate you being a part of our loyal listening audience. Truly couldn’t do it without you.

Lots going on in the wide world of specialty produce. Our own produce guru, Robert Schueller of Melissa’s, joins us to chat about captivating tends in fruits and veggies for the new decade. Just in time for serious Big Game Sunday snacking is the Tropical Avocado as the base for that special guacamole.

Why is Bordeaux region of Southwest France considered one of the most prestigious wine regions in the world ? Our resident wine expert, Kyle Meyer of Santa Ana’s Wine Exchange, artfully pulls the cork for us on this. Last week in Los Angeles was the annual tasting of the soon-to-be-released 2017 vintage organized by the Union Des Grands Crus de Bordeaux.

For the 26th year Wolfgang Puck Catering will design and prepare the exquisite cuisine for The Oscars Governors Ball at Hollywood & Highland which is held after the conclusion of the Oscar broadcast in the Dolby Theater. For this year the menu will be 70 per cent plant-based with the remaining 30 per cent of the menu vegetarian, meat and fish selections. The menu was developed by Wolfgang Puck and Eric Klein, Senior Vice President of Culinary, Wolfgang Puck Catering. Chef Eric takes a break from his busy kitchens to join us.

One of the best ways to come to know a city is through its food. When we go to a new city we’ve found our best insiders introduction is by partaking of a highly regarded, local food walking tour. One of the premier food walking tour operators locally is the long-established Melting Pot Food Tours. The principals are Lisa and Diane Scalia (sisters.) The Scalias hospitably lead their tour overview for us.

The Santa Barbara Culinary Experience (SBCE), in partnership with The Julia Child Foundation for Gastronomy and the Culinary Arts, is organizing an expansive citywide calendar of events for the three-day weekend on March 13-15, 2020. The SBCE will be an epicurean celebration of both Julia Child and Santa Barbara’s culinary scene involving chefs, mixologists, restaurateurs and the local community, with guest appearances from nationally renowned food and beverage talents. Eric Spivey, Chair of the Julia Child Foundation for Gastronomy and the Culinary Arts is our guest with the enticing preview.

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

Robert Schueller of Melissa's World Variety Produce in the AM830 KLAA StudioLots going on in the wide world of specialty produce. Our own produce guru, Robert Schueller of Mellissa’s, joins us to chat about captivating trends in produce for the new decade.

Just in time for serious Big Game Sunday snacking is the Tropical Avocado as the base for that special guacamole. Also on the menu are Sapurana Mangoes, Jackfruit Pods, Organic EZ Open Young Coconuts (available year-round,) Charentais Melons and lots more…

“Melissa’s Tropical Avocados are a large green-skinned, water-based variety that is available year-round out of the Dominican Republic. The pale green flesh of the fruit features that classic creamy avocado flavor you know and love but has a slightly firmer texture when compared to Hass. The firm flesh of Melissa’s Tropical Avocados makes them great for slicing and adding to sandwiches or salads, or dice and mix into your favorite ceviche recipes. The large size makes this an excellent variety for families – you can spend less time prepping multiple avocados when you can use one Tropical Avocado. You’ll appreciate the slow oxidation. Use part of the avocado, and then store the rest without it turning brown too quickly.”

Kyle Meyer of Wine ExchangeWhy is Bordeaux region of Southwest France considered one of the most prestigious wine regions in the world? Our resident wine expert, Kyle Meyer of Santa Ana’s Wine Exchange, artfully pulls the cork for us on this. Last week in Los Angeles was the eagerly anticipated annual tasting of the soon-to-be-released 2017 vintage organized by the Union Des Grands Crus de Bordeaux.

The Union is an affiliation of the best Bordeaux producers from all of the major Bordeaux winegrowing regions including Margaux, St Julien, Pauillac, St Estèphe, Listrac, Moulis, Haut-Médoc, Graves, Pessac-Léognan, Saint-Emilion, Pomerol, Sauternes and Barsac! More than 60 châteaux attended and winemakers and owners poured over 100 wines from the exciting, soon-to-be-released 2017 vintage.

Eric Klein of Wolfgang Puck CateringFor the 26th year Wolfgang Puck Catering will create the exquisite cuisine for the 92nd Oscars Governors Ball at Hollywood & Highland which is held after the conclusion of the Oscar broadcast in the Dolby Theater. For this year the menu will be 70 per cent plant-based with the remaining 30 per cent of the menu vegetarian, meat and fish selections. The standout menu was developed by Wolfgang Puck and Eric Klein, Senior Vice President of Culinary & Partner, Wolfgang Puck Catering.

The incredible menu includes Amuse Bouche, Tray-Passed Hors d’Oeuvre, Passed Small Plates (Hot & Cold,) Chef Action Station, Sweets, Boozy Milkshakes, Housemade Valrhona Chocolate Bars, and a Dessert Chef Action Station featuring scooped to order Sorbets on Chinese Donuts.

Since 2013, the Governors Ball has been dedicated to sustainable farming, with more than 50 per cent plant-based and vegetarian dishes offered. The extensive menus have taken into account a number of food allergies and lifestyle eating choices.

Chef Eric Klein takes a brief break from his incredibly busy kitchens to join us.

Scalia Sisters of Melting Pot Food ToursOne of the best ways to come to know a city is through its food. When we go to a new city we’ve found our best insiders introduction is by partaking of a highly regarded, local food walking tour. One of the premier food walking tour operators locally is the long-established Melting Pot Food Tours. The principals are Lisa and Diane Scalia (sisters.) The Scalias hospitably lead the background tour for us.

“Melting Pot Food Tours offers delicious food tasting tours throughout the LA area that will indulge your taste buds and delight your senses! Whether you’re looking to explore the Original Farmers Market and the eclectic Third Street area of mid-city Los Angeles, discover the vibrant past of Old Pasadena, or enjoy a fabulous guided tour through the flavors of East Los Angeles, Melting Pot Food Tours will be your guide.”

One of Melting Pot’s proprietary tours is the La Espanola Meats VIP Tour and Paella Lunch. This tour, dining and shopping experience is produced by Melting Pot Food Tours in cooperation with the Dona Juana family of La Espanola Meats in Harbor City, CA. “Our two-generation family of hosts are the premier purveyors of fine, authentic Spanish charcuterie, cheeses, wines, and a myriad of imported specialties.”

“The experience begins with an exclusive tour of La Espanola’s manufacturing facilities, where premium sausages and cured meats are crafted with recipes procured from Spain’s finest master artisans. Following the tour, a specially-prepared patio lunch of tapas and paella is served with wine, plus homemade churros with dark chocolate dipping sauce.”

Eric Spivey of the Julia Child Foundation for Gastronomy and the Culinary ArtsThe Santa Barbara Culinary Experience (SBCE), in partnership with The Julia Child Foundation for Gastronomy and the Culinary Arts,  is organizing an expansive citywide calendar of events for the three-day weekend on March 13-15, 2020. The SBCE will be an epicurean celebration of both Julia Child and Santa Barbara’s culinary scene involving chefs, mixologists, restaurateurs and the local community, with guest appearances from nationally renowned food and beverage talents.

The late cookbook author, chef and TV personality Julia Child was passionate about teaching others about the culinary arts—and was an aficionado of Santa Barbara, as a longtime resident herself. The Santa Barbara Culinary Experience aims to gather the community and visitors to celebrate the bounty of Santa Barbara’s abundant resources found in its local farms, ranches, vineyards and ocean, inspired by the spirit of Julia and her legacy of culinary education.

The Santa Barbara Culinary Experience (SBCE) is a world-class three-day event celebrated throughout greater Santa Barbara from March 13-15, 2020. Immersed in the American Riviera and showcasing a taste of Santa Barbara by bringing together local and national talent in the spirit of Julia Child, the public will enjoy Santa Barbara—Julia’s final home—with its dynamic food and wine scene.”

“In partnership with The Julia Child Foundation for Gastronomy and the Culinary Arts, participating restaurants, bars and hotels across the city and waterfront will offer their inspired spin on classic Julia Child dishes, signature Julia and Paul Child cocktails, educational programming, memorable stays, tours, talks and other creative programming, all to benefit The Julia Child Foundation.”

“The net proceeds of the Santa Barbara Culinary Experience will flow to The Julia Child Foundation for Gastronomy and the Culinary Arts.  The majority of those funds will be used to support a range of nonprofits in Santa Barbara County. Click here for more information on the foundation.”

“The mission of The Julia Child Foundation for Gastronomy and the Culinary Arts is to honor and further Julia’s legacy, which centers on the importance of understanding where food comes from, what makes for good food, and the value of cooking. Headquartered in Santa Barbara, California, the Foundation is a nonprofit organization, which makes grants to support research in culinary history, scholarships for professional culinary training, food writing and media, as well as professional development and food literacy programs.”

“Over the last decade, the Foundation has made more than $2 million in grants to other non-profits. In 2015, the Foundation created the Julia Child Award, presented at an annual Food History Gala hosted by the Smithsonian’s National Museum of American History. This annual award honors an individual who has made a profound and significant difference in the way America cooks, eats and drinks and is accompanied by a $50,000 grant from the Foundation to a food-related non-profit selected by the recipient.” Learn more about the Julia Child Foundation.

Eric Spivey, Chair of the Julia Child Foundation for Gastronomy and the Culinary Arts is our guest with the enticing preview.

Podcasts

Segment One: Show Preview with Executive Producer & Co-Host Andy Harris
Segment Two: Robert Schueller of Melissa’s – 2020 Produce Trends
Segment Three: Kyle Meyer, Wine Exchange, Santa Ana – Bordeaux, Tasting the 2017 Vintage
Segment Four: Executive Chef Eric Klein, Senior Vice President, Culinary, Wolfgang Puck Catering – Previewing the Oscars Governors Ball
Segment Five: Melting Pot Food Tours Part One
Segment Six: Melting Pot Food Tours Part Two
Segment Seven: Preview of Santa Barbara Culinary Experience Part One
Segment Eight: Preview of Santa Barbara Culinary Experience Part Two