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

Central Coast Food and Wines

October 26

Jennifer Wlash from Mesa Produce joins us in studio. She gives us her own personal turkey cooking technique. And don't forget you can pre-order your Thanksgiving turkey at the "Mess on the Mesa." Check out Mesa Produce on Facebook and Instagram.

Next we get Randy Rouse on the phone from The Paradise Cafe. John Henigin says The Paradise has the best burgers in town. It's gotta be their oak wood grill. Plus, Randy has some neat tips on pork chop cooking. Check out the menu at http://www.paradisecafe.com.

John Krska calls in all the way from Texas. For many, many years John was a major force in the wine-making industry in the Santa Ynez Valley. Now he's consulting grape growers in The Lone Star State. John has a great sense of humor and we love having him on the show.

Our final guest in Warren Butler. He's transforming the High Sierra Grill and Bar into The Flightline Restaurant. Warren says the transformation should be complete by the first of the year. Until then you can still enjoy the High Sierra at 521 Firestone Rd in Goleta.

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October 19

Our friend Greg Gorga from the Santa Barbara Maritime Museum joins us in studio. The museum just opened a new exhibit called, "Face-to-Face with the Great Whites." It's an exhibition of fine-art photography and videos. More info at https://www.sbmm.org/events/face-to-face-with-the-great-whites.

We get Jennifer Walsh from Mesa Produce on the phone. Mesa Produce has all the winter vegetables in stock as well as winter squash, tangerines and fresh local apples. Check out Jennifer and the gang on Facebook and Instagram.

Next we contact Brandon Brewer from Grocery Outlet Bargain Market. Brandon reminds us about Grocery Outlet's Semi Annual Wine Sale starting October 31st. And he says they're starting to get in Christmas decorations. Grocery Outlet does indeed carry a little bit of everything. Stop by 2840 De La Vina Street here in Santa Barbara.

Our final guest this week is Louie Lucas from Lucas & Lewellen Vineyards. Louie talks about the three things needed to grow grapes: climate, soil and care. And he reminds us that the winemaking business is pretty much a non-profit enterprise...but the perks are good. We love Louie!

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October 12

Drew Wakefield with Ramada Santa Barbara joins us in studio. Drew says Ramada Santa Barbara has a Thanksgiving weekend special in the works. Check out their web site at https://www.sbramada.com or call  805-319-4314.
Then we get Alison Laslett on the phone. Alison is the CEO of the Santa Barbara Vintners. She lets us know about the Celebration of Harvest weekend October 12-14 throughout Santa Barbara Wine Country. Details at http://www.celebrationofharvest.com.

Danielle Brooks with Oreana Winery is up next. Oreana Winery is known for two things – great wines and fabulous parties. They're located at 205 Anacapa Street in the Santa Barbara Funk Zone. Neat web site at https://www.oreanawinery.com.

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October 5

Once again we start off Cork and Fork with some giveaways. Congrats to winners Andre and Bradley for calling in.

Next we get Julie McDonald on the phone. Julie is the executive director of the Cachuma Lake Nature Center. The Center is celebrating it's 30th Anniversary on October 21st with a huge gala. Get all the details at http://www.clnaturecenter.org.

Jennifer Walsh from Mesa Produce calls in with an update on seasonal produce and recipes. And don't forget about the fresh eggs at Mesa Produce. Jennifer has around 1600 hens and 500 babies. Follow her on Facebook and Instagram.

We call Jamie Diamond from Stardust Sportfishing and catch her out on the water doing a fundraiser for some Vets. We discuss everything from rockfish tacos to the changing weather. The Stardust web site is https://www.stardustsportfishing.com.
We wrap up the show with our old friend John Krska. John is a genuine winemaking expert and he has taken his talent to the Texas Hill Country. John says the wine industry outside of Austin is like the Santa Ynez Valley was 25 years ago. It's a fascinating segment so don't miss it.

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