Angel Stadium Eats with Legends Executive Chef for Angel Stadium Dennis Radcliffe and Concessions Chef Oscar Gomez

It’s that time of the year where we eagerly break bread with Legends Executive Chef Dennis Radcliffe to chat about what’s new in salivating food and beverage options at Angel Stadium. A returning dessert item that was a smash hit last year is the crave-worthy Walk Off Waffles (Section 232, 412 and 1st Base Food Court) featuring decadent Strawberries & Cream Waffles and S’mores Waffles. New is the Esquites Cup from Melissa’s filled with roasted corn, lime crema, cotija cheese served with chili line chips. (Section 260.) Chef Dennis Radcliffe and his Concessions Chef, Oscar Gomez take a break from their busy kitchens to join us. “Join Chef Glenda Galvan-Garcia with The Whole Enchilada – Mexican Recipes Full of History and Fun as she shares the tasty wonders of Mexican cuisine! Covering everything from snacks to main dishes, desserts and drinks, this bilingual book is the perfect way for young chefs to connect with their roots. Have you ever wondered how to make buñuelos? Have you missed abuelita’s arroz con leche? Or craved watermelon on a hot summer day? Learn how to make these and many more delicious dishes with Chef Glenda Galván-García, who will take you through the staples of Mexican cooking as she shares tidbits of Mexican history and introduces you to the Mexican and Chicano characters that have changed the world, making this a fun-filled book that the whole family will enjoy!” Chef Glenda takes a break from her busy kitchens to join us for an encore chat.

“Join Chef Glenda Galvan-Garcia with The Whole Enchilada – Mexican Recipes Full of History and Fun as she shares the tasty wonders of Mexican cuisine! Covering everything from snacks to main dishes, desserts and drinks, this bilingual book is the perfect way for young chefs to connect with their roots. Have you ever wondered how to make buñuelos? Have you missed abuelita’s arroz con leche? Or craved watermelon on a hot summer day? Learn how to make these and many more delicious dishes with Chef Glenda Galván-García, who will take you through the staples of Mexican cooking as she shares tidbits of Mexican history and introduces you to the Mexican and Chicano characters that have changed the world, making this a fun-filled book that the whole family will enjoy!” Chef Glenda takes a break from her busy kitchens to join us for an encore chat.“Alta Colina Vineyard & Winery’s singular purpose is to grow superior Rhône-style wines and share them through unique, Vineyard-centric experiences.  Founded in 2003, Alta Colina grows Rhônes in the heart of Paso Robles’ westside. Owner, Bob Tillman, fell in love with this Adelaida District property because of its high elevation and unlimited potential for quality.  A true family winery, Bob and Lynn Tillman, along with daughter Maggie and their Winemaker, are forging a legacy of quality and sustainability.” Maggie Tillman joins us to pull the cork on all that is Alta Colina Vineyard & Winery.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. Cooking with flavorful beef tallow is back in the public consciousness. It’s a great fat to cook French fries in. Chef Andrew has the scoop and explains its appeal to chefs.

It’s that time of the year where we eagerly break bread with Legends Executive Chef Dennis Radcliffe to chat about what’s new in salivating food and beverage options at Angel Stadium. A returning dessert item that was a smash hit last year is the crave-worthy Walk Off Waffles (Section 232, 412 and 1st Base Food Court) featuring decadent Strawberries & Cream Waffles and S’mores Waffles. New is the Esquites Cup from Melissa’s filled with roasted corn, lime crema, cotija cheese served with chili line chips. (Section 260.) Chef Dennis Radcliffe and his Concessions Chef, Oscar Gomez take a break from their busy kitchens to join us.“Join Chef Glenda Galvan-Garcia with The Whole Enchilada – Mexican Recipes Full of History and Fun as she shares the tasty wonders of Mexican cuisine! Covering everything from snacks to main dishes, desserts and drinks, this bilingual book is the perfect way for young chefs to connect with their roots. Have you ever wondered how to make buñuelos? Have you missed abuelita’s arroz con leche? Or craved watermelon on a hot summer day? Learn how to make these and many more delicious dishes with Chef Glenda Galván-García, who will take you through the staples of Mexican cooking as she shares tidbits of Mexican history and introduces you to the Mexican and Chicano characters that have changed the world, making this a fun-filled book that the whole family will enjoy!” Chef Glenda takes a break from her busy kitchens to join us for an encore chat.“Alta Colina Vineyard & Winery’s singular purpose is to grow superior Rhône-style wines and share them through unique, Vineyard-centric experiences.  Founded in 2003, Alta Colina grows Rhônes in the heart of Paso Robles’ westside. Owner, Bob Tillman, fell in love with this Adelaida District property because of its high elevation and unlimited potential for quality.  A true family winery, Bob and Lynn Tillman, along with daughter Maggie and their Winemaker, are forging a legacy of quality and sustainability.” Maggie Tillman joins us to pull the cork on all that is Alta Colina Vineyard & Winery.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. Cooking with flavorful beef tallow is back in the public consciousness. It’s a great fat to cook French fries in. Chef Andrew has the scoop and explains its appeal to chefs.All of this and heaping helpings of extra deliciousness on this week’s not-to-miss show!

It’s that time of the year where we eagerly break bread with Legends Executive Chef Dennis Radcliffe to chat about what’s new in salivating food and beverage options at Angel Stadium. A returning dessert item that was a smash hit last year is the crave-worthy Walk Off Waffles (Section 232, 412 and 1st Base Food Court) featuring decadent Strawberries & Cream Waffles and S’mores Waffles. A companion dessert item is the Big A Burger Strawberries N’ Cream Cookies. (Sections 106. 226 and 428.) New is the Esquites Cup from Melissa’s filled with roasted corn, lime crema, cotija cheese served with chili line chips. (Section 260.) How about the La Rotisserie Baked Potato with Shredded Chicken? (Section114) ?For a twist on conventional ballpark Nachos take a look at the Chicharron Nachos topped with Beef Birria, Melted Cheese, Red Radish, Cilantro and Picked Red Onion. (Stand 260) For hot dog lovers it’s the refreshed Crafty Cali Dog with Marinated Carne Asada, French Fries, Pico de Gallo, Sour Cream and Pickled Jalapenos.New in the Suites is a premium Lobster Roll with Citrus Poached Lobster, Fennel and with a Creamy Tarragon Dressing.Chef Dennis Radcliffe and Chef Oscar Gomez (Concessions Chef) take a from their busy kitchens to join us.

“Join Chef Glenda Galvan-Garcia with The Whole Enchilada – Mexican Recipes Full of History and Fun as she shares the tasty wonders of Mexican cuisine! Covering everything from snacks to main dishes, desserts and drinks, this bilingual book is the perfect way for young chefs to connect with their roots. Have you ever wondered how to make buñuelos? Have you missed abuelita’s arroz con leche? Or craved watermelon on a hot summer day?Learn how to make these and many more delicious dishes with Chef Glenda Galván-García, who will take you through the staples of Mexican cooking as she shares tidbits of Mexican history and introduces you to the Mexican and Chicano characters that have changed the world, making this a fun-filled book that the whole family will enjoy!”We’ll also chat with Glenda about the Americanization of the Cinco de Mayo celebration. Is it really a big deal in Mexico?Chef Glenda takes a break from her busy kitchens to join us for an encore chat.

“Join Chef Glenda Galvan-Garcia with The Whole Enchilada – Mexican Recipes Full of History and Fun as she shares the tasty wonders of Mexican cuisine! Covering everything from snacks to main dishes, desserts and drinks, this bilingual book is the perfect way for young chefs to connect with their roots.”“Have you ever wondered how to make buñuelos? Have you missed abuelita’s arroz con leche? Or craved watermelon on a hot summer day? Learn how to make these and many more delicious dishes with Chef Glenda Galván-García, who will take you through the staples of Mexican cooking as she shares tidbits of Mexican history and introduces you to the Mexican and Chicano characters that have changed the world, making this a fun-filled book that the whole family will enjoy!”“Once cooks have mastered some of the recipes, the book allows for enticing table talk: The Whole Enchilada tells you all about amazing Mexican and Latinx athletes, musicians, scientists, historical figures, and cultural shakers.”We’ll also chat with Glenda about the Americanization of the Cinco de Mayo celebration. Is it really a big deal in Mexico?Chef Glenda takes a further break from her busy kitchens to continue with us.

“Alta Colina Vineyard & Winery’s singular purpose is to grow superior Rhône-style wines and share them through unique, Vineyard-centric experiences.  Founded in 2003, Alta Colina grows Rhônes in the heart of Paso Robles’ westside.”“Owner, Bob Tillman, fell in love with this Adelaida District property because of its high elevation and unlimited potential for quality.  A true family winery, Bob and Lynn Tillman, along with daughter Maggie and their Winemaker, are forging a legacy of quality and sustainability.”“A high-elevation site (peaking at 1,800 feet above sea level), Alta Colina yields some of California’s most distinctive and balanced Rhônes.  Thanks to steep, exposed soils of fractured shale and its proximity to the Pacific, the location ensures enough sun to mature even our latest ripening variety (Mourvèdre!) and overnight temperatures low enough to maintain natural acidity.”“Alta Colina farms their 31-acre estate Vineyard with as little intervention as possible.  Every cluster is hand harvested and minimally processed in their energy-efficient winery facility, located just downhill from the Vineyard.”   “The core Alta Colina white wines include Grenache Blanc, 12 O’Clock High Viognier, Model Citizen Roussanne, and the Claudia Cuvee Marsanne.  These four white wines stand alongside their core reds–GSM, Sun Worshipper (Mourvèdre blend), Toasted Slope Syrah, Old 900 Syrah, and Ann’s Block Petite Sirah.  Alta Colina also bottles one or two additional small lot wines each vintage that reflect a variety, block, or blend they think deserves the focus of a stand-alone bottling.”Visit Alta Colina to taste the wines and enjoy one of Paso Robles’ best tasting experiences.Maggie Tillman joins us to gently pull the cork on all that is Alta Colina Vineyard & Winery.

“Alta Colina Vineyard & Winery’s singular purpose is to grow superior Rhône-style wines and share them through unique, Vineyard-centric experiences.  Founded in 2003, Alta Colina grows Rhônes in the heart of Paso Robles’ westside.”“Owner, Bob Tillman, fell in love with this Adelaida District property because of its high elevation and unlimited potential for quality.  A true family winery, Bob and Lynn Tillman, along with daughter Maggie and their Winemaker, are forging a legacy of quality and sustainability.”“A high-elevation site (peaking at 1,800 feet above sea level), Alta Colina yields some of California’s most distinctive and balanced Rhônes.  Thanks to steep, exposed soils of fractured shale and its proximity to the Pacific, the location ensures enough sun to mature even our latest ripening variety (Mourvèdre!) and overnight temperatures low enough to maintain natural acidity.”“Alta Colina farms their 31-acre estate Vineyard with as little intervention as possible.  Every cluster is hand harvested and minimally processed in their energy-efficient winery facility, located just downhill from the Vineyard.”   “The core Alta Colina white wines include Grenache Blanc, 12 O’Clock High Viognier, Model Citizen Roussanne, and the Claudia Cuvee Marsanne.  These four white wines stand alongside their core reds–GSM, Sun Worshipper (Mourvèdre blend), Toasted Slope Syrah, Old 900 Syrah, and Ann’s Block Petite Sirah.  Alta Colina also bottles one or two additional small lot wines each vintage that reflect a variety, block, or blend they think deserves the focus of a stand-alone bottling.”Visit Alta Colina to taste the wines and enjoy one of Paso Robles’ best tasting experiences.Maggie Tillman stays with us gently pulling the cork on all that is Alta Colina Vineyard & Winery.

Cooking with flavorful beef tallow is again back in the public consciousness. It’s a great fat to cook French fries in. Chef Andrew has the scoop.

Pizza City Fest Fest L.A. (April 26 to 27th) offers a stellar lineup of Southern California’s best pizza makers in one location, giving fans the unique opportunity to taste, see live demos, and attend panel discussions with culinary experts over two days at L.A. LIVE. We were going to be broadcasting the show live from the Fest on Saturday, April 26th but, oops, we’re preempted instead for an early Halo game on the road in Minnesota. This morning will be our studio-based salute to the 3rd Pizza City Fest L.A. benefiting the Culinary Careers Program (C•CAP).Jason Winters (Chef / Proprietor) of Long Beach’s Speak Cheezy and Chefs and Pizzaiolos Chris Decker and Michael Vakneen (both partners) of Truly Pizza in Dana point are all participants in Pizza City Fest L.A. We’ll meet them. “At Long Beach’s Speak Cheezy, their 5-day naturally fermented sourdough is one of the original Sourdough Pizzas of Los Angeles. They source their organic flours from local milled grains and generational producers, use only the best quality farmers market ingredients to provide the community with beautiful 14-inch pies from their kitchen to your family dinner table. Speak Cheezy’s take-out style restaurant provides customers with fresh, New York slices and Sicilian style grandma squares everyday from 12 to 4 p.m. or available until sell out!” “Truly Pizza, a handsomely designed full-service restaurant in Dana Point, is a loving testament to collaboration, friendship, and respect for the world’s greatest communal food. Founded by Las Vegas hospitality veteran Donna Baldwin and renowned pizza maker and educator John Arena, Truly Pizza is the culmination of their lifetime of shared friendship and love of healthy artisanal handcrafted food. Together with World Pizza Champion teammates Chris Decker and James Beard Award semi-finalist for Best Chef : Southwest, Michael Vakneen, Truly Pizza has set a new standard for culinary excellence and hospitality in pizza.”“Pizza City Fest returns to downtown Los Angeles for a third consecutive year as part of its nationwide tour. The two-day celebration promises an unparalleled experience for pizza aficionados and will take place on April 26 to 27 on the Event Deck at L.A. LIVE. Attendees will have the exclusive opportunity to savor unlimited offerings from the region's premier pizza artisans, all conveniently located in one central hub at L.A. LIVE. Pizza City Fest will highlight the area’s unique pizza landscape and showcase the diverse and exceptional talents of the region's top pizza makers. Steve Dolinsky, the founder of Pizza City Fest and a two-time Emmy and 13-time James Beard Award-winning food reporter, has curated yet another mouthwatering list of 40 pizza makers spanning the region from Santa Barbara to San Diego, and included a dozen new entries to the culinary roster this year.”