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

Central Coast Food and Wines

January 25

We get underway with Warren Butler from The Flightline Restaurant and Lounge. Warren let's us know that he'll have an All-You-Can-Eat Buffet and Happy Hour Drink Specials for The Super Bowl. Plus, he's got some great plans for Valentine's Day celebrations too. Check out all the happenings on Facebook.

Up next it's Brian Gloria from il Fustino. He talks about the various types of olive oils that il Fustino carries and the importance of hand picking olives. Plus he explains what "Extra Virgin" really means. Beautiful web site at
https://www.ilfustino.com.

Our buddy Louie Lucas wraps up the show with us. He talks about some wines you might want to have on hand to celebrate The Super Bowl. How about a Lucas and Lewellen's Rosé, Syrah or Pinot Grigio Sparkling Wine. Learn more about Louie and the wines at http://www.llwine.com.

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January 18
Les Clark joins us in studio. Les is President of the wholesale produce distributor known as The Berry Man. He tells us about the history and the current status of this true American success story. Get all the details at http://theberryman.com.

Gregg Gorga from the Santa Barbara Maritime Museum is also in studio with us. Gregg gives us a run down of some of the upcoming exhibits and events at the Maritime Museum. They've got a wonderful web site at https://sbmm.org.

We're able to get Executive Chef Marco Fossati on the phone from The Biltmore. Marco gives us a re-cap of the "decadent" holidays at that world-famous hotel. Plus John Henigin shares his new recipe for eggs with Marco. John calls his creation "Sun in the Clouds."

We wrap up the show with Les, Gregg and John talking about our recent rains, McConnell's ice cream and funny boat ramp stories. Gregg describes the show as Chop Suey, a little bit of everything!

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January 11

Jennifer Walsh from Mesa Produce joins us in studio. She's just back from her Texas Christmas vacation. Among other things we talk about the eggs she sells at Mesa Produce. She's got 2, 000 layers on her farm. Keep up with Jennifer and the gang on Facebook and Twitter.


Ross Rankin from Imagine Wine joins us next. Ross reminds us about the "Wine Country Weekend" coming up February 15th through the 19th. You can get all the info and buy your tickets at https://www.santaynezwinecountry.com/wine-country-weekend.

We're able to track down Louie Lucas from Lucas and Lewellen Wines. We discuss Prosecco Wine and the difference between Dry, Extra Dry and Brut. We always learn so much when Louie joins us. Check out http://www.llwine.com.

Our final guest for this episode is Warren Butler. His Flightline Restaurant and Lounge is up and running. All that's left is the new sign, tweaking the menu and the new uniforms. The uniforms are gonna be like the old Pan Am uniforms. Keep up on https://www.facebook.com/flightlinerestaurant.

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January 4

Our friend Jennifer Walsh from Mesa Produce opens the show. Mesa Produce has been providing local organic produce to our community since 1988. Check out Mesa Produce on Facebook and Instagram.


Up next it's Monte Keller from Cachuma Lake. Monte operates the marina and the general store at Cachuma. He's offering Cork and Fork listeners a 20% discount on boat rentals. Good overview of Cachuma Lake at https://countyofsb.org/parks/cachuma.sbc.

We're able to get busy Ben Schneider on the phone. Ben runs Santa Barbara Cider. They produce Hard Ciders with simple and real ingredients to deliver a delicious and casual tasting experience. Info at https://www.sbcider.com.

We wrap it up with Ross Rankin from Imagine Wine. Imagine Wine is a true boutique winery producing aromatic and delicious wines in the beautiful Santa Ynez Valley. Don't miss their wine tasting room and art gallery. Cool web site at https://www.imaginewine.com.

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