“The short but abundantly flavorful Hatch Pepper season is here. Join The Salsa Grill in Pico Rivera for flavorful experiences like no other! Their trifecta of annual, exclusive Hatch Pepper events include the annual Hatch Pepper Roast, Brunch and Cooking Demo with Chef Marco Zapien (a Hatch Pepper authority) so everyone can enjoy the annual availability of the unique bright green, glossy and flavorful pepper. Chef Marco Zapien and The Salsa Grill host a Hatch Pepper cooking demonstration on Wednesday, August 20 from 6 p.m. to 9 p.m. at The Salsa Grill. All guests will learn how to make several Hatch Pepper inspired dishes and will enjoy a delicious dinner while sipping on Lasorda Wines with raffles and door prizes.” Chef Marco Zapien takes a break from his busy kitchen to join us.

“Priest Ranch is a family-owned brand producing premium wines from the Somerston Estate, a sprawling 1,682-acre ranch tucked into the Vaca mountains on the eastern edge of Napa Valley. Established in 2007, Priest Ranch Wines is named in honor of James Joshua, the Gold Rush-era prospector who originally settled the property in 1869. Today, their forward-thinking blends and dynamic varietal wines strive to honor this historic terroir by embodying the innovative, entrepreneurial spirit of Napa Valley pioneers. Exclusively estate-grown and bottled, winemaker Cody Hurd focuses on elevating the estate’s unique factors in each Priest Ranch bottling, relying on industry-leading technology in the vineyards and cellar to produce stunning proprietary blends. Priest Ranch wines are primarily available at the Priest Ranch tasting room in the heart of Yountville. The Priest Ranch Cabernet Sauvignon and Sauvignon Blanc are available wholesale nationwide. Snake Oil, Peacemaker, and Remedy can be found in select markets distribution.” Winemaker Cody Hurd and CEO Judd Wallenbrock join us to gently pull the cork on all that is Priest Ranch Wines.

Our own Chef Andrew Gruel, the menu-maker behind the full-service Calico Fish House (located in the Sunset Beach area of Huntington Beach) provides another timely and informative “Ask the Chef” segment where he responds to listeners’ thoughtful inquiries.

Do we need artificial butter that is made without cow’s milk or even plant-based ingredients? A California-based firm backed by no less than billionaire Bill Gates has developed a faux butter product (produced in a Chicago suburb) using carbon dioxide and hydrogen. Is this really a viable, necessary and practical way to reduce our carbon footprint? What about the fate of the heritage California Dairy Industry and impacted Family Farmers? Chef Andrew shares his informed thoughts.

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