KZSB-AM 1290
Santa Barbara
12pm Friday - Live
5pm Sunday - Rebroadcast

Central Coast Food and Wines

April 19

Joining John Henigin in studio is our friend Lorraine Jordan. Lorraine has some great questions and it's always nice to have her with us.

We get Jennifer Walsh from Mesa Produce on the phone. Jennifer has all the goodies you'll need for your Easter celebration. Plus, we give away even more flowers from Mesa Produce and Flowers. Congrats to Kathy and Andre!

Up next it's restaurant consultant Jeremiah Higgins. We track down Jeremiah at the construction site for The Daisy restaurant opening soon here in Santa Barbara. Sneak peak at

Wine production consultant John Krska joins us from Texas. We talk about the explosion of the wine industry everywhere. Then Louie Lucas gets on the phone. Krska and Lucas discuss the challenges of wine making and what you get for your money when you buy a bottle of wine. Here's the Lucas and Lewellen site:

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April 12

Joining John Henigin in studio are Krista Harris with Edible Santa Barbara Magazine and Chef Michael Blackwell from Santa Barbara Yacht Club.

John and Krista and Michael join forces and come up with some great tips on planning and executing your Easter menu. And they share some amazing recipes for lamb, salmon and ham. We even have some excellent ideas on what wines to serve. Plus, we give away some gift certificates for Easter flowers from Mesa Produce and Flowers.

Learn more about Edible Santa Barbara at and here's the web site for the Santa Barbara Yacht Club:

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April 5

We get the show underway with Chef Budi Kazali. Budi is the genius behind The Gathering Table at The Ballard Inn. Budi let's us know about his latest project. It's a new restaurant called Ramen Kotori in Solvang. And like Budi says, "The broth is where it's at." Check out

Next we get Monte from Lake Cachuma on the phone. He's the Marina and Store Manager. With the lake 78.6% full, it's great time to rent a pontoon boat, pack a picnic lunch and cruise Cachuma. Good info at

Louie Lucas joins us too. Lucas and Lewellen Vineyards encompasses 400 acres of grapes, 24 varieties and 600,000 vines. We discuss the importance of soil, pruning and the effects of the recent rains. More about Louie and the vineyards at

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