Happy 4th of July Weekend to all! Dine well and be safe!
We’re previewing the show with Executive Producer & Co-Host Andy Harris.
“Creator of the award-winning website Nibbles and Feasts, Ericka Sanchez delivers a refreshing take on Mexican drinks and popsicles, just in time for Summer in the cookbook, Aguas Frescas & Paletas – Refreshing Mexican Beverages and Frozen Treats, Traditional and Reimagined. Aguas Frescas and Paletas highlights 40 amazing treats that use less sugar than the traditional recipes, and adds unique flavor twists into the mix alongside nostalgia-inducing classics.” “Ranging from familiar flavors like horchata and lime to more unique combinations like Hibiscus & Spiced Orange, Mint Blackberry, and Avocado Coconut the recipes in Aguas Frescas & Paletas use simple and refreshing ingredients that can be found at your local supermarket.” Ericka Sanchez joins us Mango & Chamoy Pop in hand.
“Inspired by the timeless charm of horses, riders, and traditional whitewashed stables, Paso Robles’ The Stables Inn, a celebration of the great outdoors, is a totally renovated 19-room hotel located three short blocks from Paso Robles historic Downtown City Park and town center where shops, restaurants and tasting rooms abound.” “Featuring modern, stylish and unpretentious accommodations with touches of Western chic, The Stables Inn is the perfect spot to call home as you enjoy and explore all that the Paso Robles AVA has to offer.” Hotel Manager Lindsey Sparkman is graciously at our service.
“Chef Suzanne Goin and business partner Caroline Styne, owners and operators of The Lucques Group, debuted the long-in-the-works A.O.C. Brentwood early last month. Located at 11648 San Vicente Boulevard in Brentwood, the restaurant features the small plates format that A.O.C. originated with Suzanne’s regularly changing menu inspired by California’s seasons and regional farmers’ markets which helped her win the coveted Outstanding Chef Award from the James Beard Foundation in 2016.” “Caroline, who similarly won Outstanding Restaurateur in 2018, curates the wine program for which A.O.C. is known. Designed for discovery and exploration, the A.O.C. wine list highlights small-production wines from grapes that are either sustainably, organically or biodynamically grown and features a large selection available by the glass and carafe.” Caroline Styne uncorks the new Brentwood A.O.C. for us.
“The Hollywood Bowl’s signature culinary program is again brought to life by James Beard Award -Winning Chef Suzanne Goin and James Beard Award-Winning Restauranteur Caroline Styne (of celebrated local restaurants A.O.C., The Larder Baking Co. and Lucques Catering.) All of The Hollywood Bowl’s dining options have been updated to ensure the safety of all guests and employees. The employees are health screened before starting work, personal protective equipment is worn, sanitation measures have been amplified, and social distancing is required.” Chef Suzanne Goin takes a break from her busy kitchens to join us with an overview of all things culinary at The Hollywood Bowl for the 2021 season which reopens to the public tonight.
One of our most reliable sources of accurate restaurant news in fabulous Las Vegas is Al Mancini, who is the former staff writer for The Las Vegas Review-Journal covering food, restaurants and other aspects of entertainment. After four and one-half years with the Review-Journal Al has now embarked on more personal entrepreneurial ventures covering the dynamic Vegas dining and beverage scene without filters. He has just launched the weekly podcast, “Food and Loathing” with Jason Harris. We’ll hear about the first two episodes (including the opening of the massive Resorts World on The Strip) and how the Vegas dining scene is gradually recovering from the pandemic.
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 which remains a genuine concern. Chef Andrew now gives us his insider’s perspective on how the restaurant business is bouncing back from the pandemic and what’s of current concern. He also reports on the progress of his new, ambitious “Save the Brave Burger” fundraiser to benefit Veterans with PTS.
All of this and heaping helpings of extra deliciousness on this week’s not-to-miss show!
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