“Nancy Silverton, the author of The Cookie That Changed My Life and More Than 100 Other Classic Cakes, Cookies, Muffins, and Pies That Will Change Yours, changed the way America bakes. As the original pastry chef at Wolfgang Puck’s Spago (celebrating their 40th Anniversary this year,) she made us rethink how we make and eat bread. Now this “pastry doyenne” (Los Angeles Times) has not only returned to her roots, she has surpassed anything she has done before. Biting into a particularly delicious peanut butter cookie one day from Friends & Family’s Roxana Jullapat, she and had an epiphany: every single thing we bake should taste this good. And so she decided to return to her roots, and set to work perfecting the rest of the American baking canon. ” Nancy Silverton joins us with a whisk at the ready.
Chef Sandra Cordero’s Gasolina Café + Mercado in Woodland Hills is a lively Spanish Café, Market and Natural Wine Shop now serving seasonal Breakfast, Brunch and Lunch 7 days a week from 8:00 a.m. to 3:00 p.m. Gasolina features specialty coffee, Spanish Natural Wines, snacks and tinned fish to enjoy in-house or To Go. Paella Nights have returned and are every Third Friday and Saturday of the Month. Friday, February 16th and Saturday, February 17th are available for reservations now. Chef Sandra Cordero joins us with a properly seasoned paella pan at the ready.
“Afghan Kitchen in South Surrey, British Columbia is the manifestation of a young boy’s dream. He roamed the streets of Kabul in his sandals and saw how hard his family worked to sustain themselves. In the times of war, they moved to different neighboring countries until they finally came to Canada. Afghan Kitchen presents the guest with the vision of the young boy’s very own restaurant since he was six years old. Every corner of Afghan Kitchen is thoughtfully curated. Every dish uses Mum’s recipe. (“Mum Sarwari” presides in the busy kitchen.) This is a proudly family-owned and-run business that reflects the best of Afghan roots, traditions, and values. Afghan Kitchen is the taste of home.” Upon entering you are transported into a tastefully decorated and spacious residence in Kabul with original art on the walls. There is an alternate traditional seating area where guests take off their shoes to enter. General Manager Zabi Sarwari joins us to embark on the culinary journey that is Afghan Kitchen.
“Winemaker Paul Warson of Warson Wine Co. grew up in Los Angeles, attended UC Davis where he eventually studied Fermentation Science. Before his final year he worked at a sparkling winery in Carneros when he decided he would spend his career doing what he did for his summer vacation. Upon completion of his degree, he was invited back to see, “the other side of things.” Feeling he needed a change of perspective, Paul traveled to Australia, where he lived and worked for six months. Desiring to seek outside perspectives to winemaking, when Paul returned to California, he worked at Chateau Potelle, back when it was owned by both Jean-Noel and Marketta Fourmeaux and sat atop Mount Veeder. It was here Paul integrated his schooling, his experience from Australia, along with what he learned from the owners: that with each wine that is created, the winemaker has an intimate commitment to both the wine and the consumer, to craft wines that are distinctive and true to their place. Warson Wine Company started as a need Paul felt he had to fulfill. An inner call, to again make wine on his terms, for people to enjoy, but now with the fruit he chooses.” Paul Warson joins us to uncork all that is Warson Wine Co.
Our own Chef Andrew Gruel, the menu-maker behind the full-service Calico Fish House (in the Sunset Beach area of Huntington Beach) and also the founder and pizzaiola of the fast-casual Big Parm (New Jersey-style pizza) located in the Mess Hall in Tustin provides another timely and informative “Ask the Chef” segment where he responds to listeners’ thoughtful inquiries. What’s the best cooking oil to use is various applications? Chef Andrew provides a measure of guidance. We’ve been asked to talk about the specific impact of the increase in minimum wage in California on restaurants and its effect on staffing levels. Chef Andrew weighs in on this.
All of this and heaping helpings of extra deliciousness on this week’s not-to-miss show!
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