Lots of fresh deliciousness going on in the wide world of specialty produce as it’s Summer. Our own resident produce guru, Robert Schueller of Melissa’s, joins us to chat about the pick of the season’s best for fruits and vegetables. Think, for starters, variety grapes including Jelly Drops, Champagne Grapes and Muscatos Grapes. In early August it’s the start of the always anticipated fresh Hatch Chile season. In addition to the area store roastings new is Hatch Popcorn, Hatch Kettle Corn and a line of fresh Hatch Salsas.

Chef Johnny Church is well-known and respected in fine dining circles in Las Vegas. Among the high-profile kitchens on the Las Vegas Strip he’s cooked in are Aureole and RM Seafood. Most recently he was the corporate executive chef for Golden Entertainment. In April he made the unusual move of going out on his own and taking over a classic 50’s style diner now known as Johnny C’s Diner – “Seven Days Without Makes One Weak.” It’s located in the LMV Resort, a lushly landscaped luxury RV resort. Chef Johnny Church joins us to talk about his new venture.

“Creating baked goods for everyone can be a challenge—from dairy intolerances to gluten-free lifestyles, peanut allergies to vegan diets, there are so many factors to consider when trying to come up with something to bake for a friend’s birthday, bake sale, holiday, or just to give someone a treat. Luckily, Angela Garbacz, the chef and owner of Goldenrod Pastries in Lincoln, Nebraska, felt the same way, and in Perfectly Golden: Adaptable Recipes for Sweet and Simple Treats she provides inclusive recipes that are meant to fit any lifestyle, regardless of dietary restrictions.” Pastry Chef Angela Garbacz is our guest, whisk in hand.

Our own Chef Andrew Gruel of the Slapfish Restaurant Group provides another timely and informative “Ask the Chef” segment where Chef Andrew responds to listeners thoughtful inquiries. Chef Andrew is regularly updating us on the impact of the Covid-19 crisis in the hospitality field and what we, as diners, can do to support the very survival of restaurants. Dine-in is slowly, with multiple hiccups, starting to come back but with a lot of new rules that restrict guest counts. Alternately take-out/delivery when you can surely helps… It’s Summer which is the prime season for cooking ribs. We’ll hear from Chef Andrew with his best tips for preparing these meaty wonders on a bone. We’ll, of course, “Ask the Chef.”

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

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