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Ep 41 | Jay and Dan Podcast

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Terry catches up with sportscasters Jay Onrait and Dan O’Toole ahead of Super Bowl Sunday. They’re back on TSN after several years in Los Angeles working for Fox Sports 1. The guys talk swill, food, football and music to play during the game.

 

Mulligan Stew Jan 26th 2019- What the HELL is Squib Cakes?

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The last Stew of January has two features in it.

We start with rock with jazz leanings in it

A wildly bluesy instrumental from the Carla Bley Band – Live in SF.

And Cody Dear – young sax player and band from LA.

Both blowhard and hot.

We finish up that set with a classic…Squib Cakes from the original Tower of Power.

Our donor for the hour had asked for Matt Anderson, Kirby Sewell.  Done and Done

Lake Street Dive cover  Annie Lennox, New music from Tom Wilson (Lee Harvey Osmond) and Fleet Foxes.

The second feature of the Stew is four different versions of

Marvin Gaye’s greatest hit What’s going On.

Los Lobos Live

John Legend

U2

All give it their best shot..but the last version is the best

Marvin gaye in full flight.

Stones, Van the Man, Fats, Dylan, Dave Alvin doing Dylan, War, Jackson Browne, Joan Osborne,  and Tedeschi Trucks Band

PLAYLIST:

Mulligan Stew Jan 26 2019
Two Hours of Mulligan Stew with TD Mulligan www.mulliganstew.ca
The Lord is listening to ya – Hallelujah! (live) Carla Bley Band Live
S Rank Cody Dean Somgs like these
Squib Cakes Tower of Power What is Hip
www.deanehouse.com check out new website – www.mulliganstew.ca
Doctor my eyes Jackson Browne and Jessie Ed Davis Saturate before using
New Website www.mulliganstew.ca
Free man Matt Anderson single
dimples Van Morrison The Prophet Speaks
Don’t need no doctor (live) Kirby Sewell the blues found me
Heatwave (live) Joan Osborne and Funk bros Standing in the Shadows of Motown
Terry David Mulligan www.mulliganstew.ca
Walkin on broken glass Lake Street Dive Spotify Singles
The Cisco Kid War The world is a ghetto
www.mulliganstew.ca also includes Stew Podcast & Tasting Room Radio
Are you ready (live) Bob Dylan Trouble no more
Highway 61 Dave Alvin Hghway 61
Baby, what you want me to do Whitehorse Northern South Vol 2
www.coyotesbanff.com Coming UP – Fleet Foxes & Tedechi Trucks
I am all that i need/arroyo secco/thumbprint scar Fleet Foxes Crack Up
www.mulliganstew.ca Coming Up – 4 versions of What’s going On
What’s going on (live) Los Lobos Live at the Fillmore West
What’s going on John Legend Spotify Singles
What’s going on (live) U2 Spotify Singles
What’s going on Marvin Gaye best of
Mulligan Stew Podcast with Joe Keithley – From Punk to Politician
Tumbling Dice (live) Rolling Stones RARITIES 71-2003
I hear you knockin (live) Fats Domino Live in Austin
Thanks for Listening NEXT WEEK – Music for a Superbowl Weekend
Kingdom Come Lee Harvey Osmond Mohawk

Ep 40 | Joe Keithley aka Joe Shithead Podcast

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Jan 26, 2019

        

Founder, lead singer and songwriter of D.O.A, Joe Keithley, aka Joey Shithead is Terry’s guest this week. Keithley was recently elected city councilor in Burnaby, BC as a member of the Burnaby Green Party. The 62-year-old punk rocker talks to us about his recent political victory, the issues that matter to him, his band’s legacy and label Sudden Death Records.

https://en.wikipedia.org/wiki/Joe_Keithley

MY VANCOUVER – THEN & NOW: TERRY DAVID MULLIGAN

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My Vancouver – Then & Now: TERRY DAVID MULLIGAN

by LAURA GOLDSTEIN in VANCOUVERITES on October 31, 2013

Photo:  Terry David Mulligan

Terry David Mulligan, veteran radio and TV broadcaster, actor and wine connoisseur.
Photo: Terry David Mulligan

My Vancouver – Then & Now Series

As one of the most desirable cities in the world in which to live, Vancouver has played a pivotal role in the destinies of many athletes, performers and creative minds. Whether as a stepping stone at the beginning of their long careers (Academy Award –winner Jim Erickson); a safe harbour for immigrants to start again (Prima Ballerina, Chan Hon Goh ) or reaching the pinnacle of their life’s work here ( NHL’s ‘Captain Canuck’, Trevor Linden, ) the celebrated personalities of this new Inside Vancouver Series by Laura Goldstein, all have one thing in common: MY VANCOUVER THEN & NOW is immeasurably in their hearts.


It seems Vancouver’s Terry David Mulligan has lived multiple lifetimes with hundreds of yarns to prove it. From Royal Canadian Mountie to eclectic radio host; film and television actor; 14-year Western correspondent and VJ for Citytv’s MuchMusic then host of MuchWest; author and wine connoisseur.

“I’ve interviewed almost everyone,” quips Mulligan matter-of-factly and immediately jumps into a barrage of great anecdotes and juicy trivia. “I had a great working relationship with Janis Joplin. She’d break out the bourbon in a taped interview – drink me under the table- but I’d get so drunk I could only use the first half of the interview!” he admits.
“I had to record three interviews with Jimi Hendrix in Vancouver in 1968, I was so nervous. I didn’t realize until after the interview that he spent summer’s here in Vancouver at his grandmother Nora’s house. I thought he came from London. That experience made me a better interviewer.”

His book, Mulligan’s Stew published in 2011, is the ultimate smorgasbord of rock ‘n roll anecdotes during Vancouver’s summer of love: hanging out with Cheech and Chong or shopping with Jim Morrison on Davie Street. “ Morrison was looking for Hemingway books and Beatle boots and was always quoting poetry- very hard to make sense of what he was saying,” reminisces Mulligan.

Born in New Westminster, B.C., Mulligan’s first career was as an RCMP officer in Red Deer, Alberta from 1960 to 1964. “But I just wanted to be involved with music and got pulled into radio,” he says. “When I phoned my Dad to tell him I had left the Mounties, he didn’t speak to me for a year.”

Mulligan’s passion for music was obviously contagious- he was given the opportunity to create and program Canada’s first underground rock station CLKG-FM, now CFOX. For 15 years he has produced and hosted Mulligan Stew, a weekly 2-hour music program of hot tracks for Alberta’s Public Radio Network, CKUA and The Tasting Room, a travel, food and wine show, for BC Radio.

Next time you are watching the X-Files (shot in Vancouver) or The Fantastic Fouramongst many others, don’t be surprised to see Mulligan in a character role.

He was named Broadcaster of the Year in 2012 by the British Columbia Association of Broadcasters.

“We had a beautiful old renovated farmhouse on the Naramata Bench in the Okanagan for 4 years but when our kids moved to Salt Spring Island, we wanted to be closer to them and our grandchildren, so my wife Meg and I moved back to a heritage home in North Vancouver,” says Mulligan who produces many of his broadcasts from his home studio.

Irreverent, opinionated and very witty, Mulligan championed the government’s ban on cross-border wine shipping by driving into Alberta with 10 bottles of B.C. wine. (He wasn’t prosecuted and continues to be a staunch supporter for Parliament to overturn the antiquated law dating back to Prohibition.)

He and good buddy, fellow Vancouverite, Jason Priestley, “ we met years ago when we’d audition for acting roles at the same time- me in the Dad roles – he as my kid, ” collaborate on a celebrity wine show, Hollywood & Vines shot on locations all over the world. Now in it’s 3rd season, it’s syndicated on the UK’s Travel Channel and Super Channel in North America.

“We wanted to demystify wine for people- make it fun and entertaining. Jason is so well versed about wine, he could be a sommelier,” says Mulligan. “He has over 5,000 bottles in his home wine cellar! He’s the pro- I’m the schmo who just co-hosts and edits. ”

 

MY VANCOUVER – THEN & NOW: TERRY DAVID MULLIGAN

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My Vancouver – Then & Now: TERRY DAVID MULLIGAN


by LAURA GOLDSTEIN in VANCOUVERITES on October 31, 2013

Photo:  Terry David Mulligan
Terry David Mulligan, veteran radio and TV broadcaster, actor and wine connoisseur.
Photo: Terry David Mulligan

My Vancouver – Then & Now Series

As one of the most desirable cities in the world in which to live, Vancouver has played a pivotal role in the destinies of many athletes, performers and creative minds. Whether as a stepping stone at the beginning of their long careers (Academy Award –winner Jim Erickson); a safe harbour for immigrants to start again (Prima Ballerina, Chan Hon Goh ) or reaching the pinnacle of their life’s work here ( NHL’s ‘Captain Canuck’, Trevor Linden, ) the celebrated personalities of this new Inside Vancouver Series by Laura Goldstein, all have one thing in common: MY VANCOUVER THEN & NOW is immeasurably in their hearts.


It seems Vancouver’s Terry David Mulligan has lived multiple lifetimes with hundreds of yarns to prove it. From Royal Canadian Mountie to eclectic radio host; film and television actor; 14-year Western correspondent and VJ for Citytv’s MuchMusic then host of MuchWest; author and wine connoisseur.
“I’ve interviewed almost everyone,” quips Mulligan matter-of-factly and immediately jumps into a barrage of great anecdotes and juicy trivia. “I had a great working relationship with Janis Joplin. She’d break out the bourbon in a taped interview – drink me under the table- but I’d get so drunk I could only use the first half of the interview!” he admits.
“I had to record three interviews with Jimi Hendrix in Vancouver in 1968, I was so nervous. I didn’t realize until after the interview that he spent summer’s here in Vancouver at his grandmother Nora’s house. I thought he came from London. That experience made me a better interviewer.”

His book, Mulligan’s Stew published in 2011, is the ultimate smorgasbord of rock ‘n roll anecdotes during Vancouver’s summer of love: hanging out with Cheech and Chong or shopping with Jim Morrison on Davie Street. “ Morrison was looking for Hemingway books and Beatle boots and was always quoting poetry- very hard to make sense of what he was saying,” reminisces Mulligan.
Born in New Westminster, B.C., Mulligan’s first career was as an RCMP officer in Red Deer, Alberta from 1960 to 1964. “But I just wanted to be involved with music and got pulled into radio,” he says. “When I phoned my Dad to tell him I had left the Mounties, he didn’t speak to me for a year.”
Mulligan’s passion for music was obviously contagious- he was given the opportunity to create and program Canada’s first underground rock station CLKG-FM, now CFOX. For 15 years he has produced and hosted Mulligan Stew, a weekly 2-hour music program of hot tracks for Alberta’s Public Radio Network, CKUA and The Tasting Room, a travel, food and wine show, for BC Radio.
Next time you are watching the X-Files (shot in Vancouver) or The Fantastic Fouramongst many others, don’t be surprised to see Mulligan in a character role.
He was named Broadcaster of the Year in 2012 by the British Columbia Association of Broadcasters.
“We had a beautiful old renovated farmhouse on the Naramata Bench in the Okanagan for 4 years but when our kids moved to Salt Spring Island, we wanted to be closer to them and our grandchildren, so my wife Meg and I moved back to a heritage home in North Vancouver,” says Mulligan who produces many of his broadcasts from his home studio.
Irreverent, opinionated and very witty, Mulligan championed the government’s ban on cross-border wine shipping by driving into Alberta with 10 bottles of B.C. wine. (He wasn’t prosecuted and continues to be a staunch supporter for Parliament to overturn the antiquated law dating back to Prohibition.)
He and good buddy, fellow Vancouverite, Jason Priestley, “ we met years ago when we’d audition for acting roles at the same time- me in the Dad roles – he as my kid, ” collaborate on a celebrity wine show, Hollywood & Vines shot on locations all over the world. Now in it’s 3rd season, it’s syndicated on the UK’s Travel Channel and Super Channel in North America.
“We wanted to demystify wine for people- make it fun and entertaining. Jason is so well versed about wine, he could be a sommelier,” says Mulligan. “He has over 5,000 bottles in his home wine cellar! He’s the pro- I’m the schmo who just co-hosts and edits. ”
 

Liam Mayclem Takes You (and Jason Priestley) “Inside the Kitchen” on San Francisco Food Tours

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http://blogs.kqed.org/bayareabites/2013/08/07/liam-mayclem-takes-you-and-jason-priestley-inside-the-kitchen-on-san-francisco-food-tours/

Liam Mayclem, host of the "Inside the Kitchen" tours, at Boudin Bakery at Fisherman's Wharf Photo: Rick Camargo

Liam Mayclem


 
Liam Mayclem, host of the “Inside the Kitchen” tours, at Boudin Bakery at Fisherman’s Wharf Photo: Rick Camargo
Liam Mayclem covers food in a fun and diligent fashion. He is widely known around these parts for his work as an Emmy award-winning host and a producer for CBS 5 TV’s “Eye on The Bay” and Foodie Chap series. Mayclem is a familiar face because he seems to say “yes” to it all: emceeing food and music events, acting in TV commercials and traveling. Now, Mayclem has a new project that will have him interacting with the public in an intimate fashion. Culinary tours are all the rage now and Mayclem has signed a deal to host “Inside the Kitchen” tours with The Ritz Carlton hotel in San Francisco, a natural fit given his years touring restaurants and kitchens for TV shows. The tours begin this month for the public, but one recent private tour guest was actor Jason Priestley, who was in town filming a Canadian TV show in which Mayclem’s food tour is included in an episode.
Bay Area Bites caught up with Mayclem to talk about his latest project and get his thoughts on current food trends and favorite food haunts. His comments have been edited for content and clarity.
Bay Area Bites: Tell me about filming with Jason Priestley for a Canadian-produced show called “Hollywood & Vines.”
Mayclem: I took the 90210 star for a tasty stretch of 94110 — Valencia in the Mission. Jason loves his food and wine and his knowledge runs deep, especially with vino. We stopped at four spots on our walkabout: Mission Cheese (wine and fromage), Abbot’s Cellar (beer paired perfectly with seasonal offerings), Tacolicious (tequila & tacos), Craftsman & Wolves (sweet ending & vino).
Jason was particularly impressed with the Pasion Margarita at Tacolicious. This bright yellow cocktail sings “drink me” the moment it appears — it’s just so darn inviting. It tickles, then burns, hangs in your chest and overstays its welcome. Jason referred to it as “Deep Spice — the fifth Spice Girl, so lovely when you first meet and then she grabs you by the throat and takes you down.” Needless to say we were all keen to order another after the first one settled but sadly there was filming to be done and we marched on, the grip of “Deep Spice” still with us. This episode featuring my Valencia Street Food Tour will air across Canada and internationally in October.
Jason Priestly, Terry David Mulligan and Liam Mayclem at Chef's Table at Parallel 37. Photo courtesy of Liam Mayclem.

Jason Priestly, Terry David Mulligan and Liam Mayclem at Chef’s Table at Parallel 37. Photo courtesy of Liam Mayclem.


Jason Priestly, Terry David Mulligan and Liam Mayclem at Chef’s Table at Parallel 37. Photo courtesy of Liam Mayclem.
Bay Area Bites: How did you get involved with the food tours at The Ritz Carlton? Can you talk about food tours as a trend?
Mayclem: Joyfully, I have been doing culinary tours of the Bay Area on TV for eight years as part of “Eye on the Bay,” showcasing the best of our culinary universe: food trucks to fine dining, pop-ups to permanent mom & pops. The idea of doing an actual walking tour with a real live group had never really occurred to me. There are many who do it really well (Avital Tours for example) so why crowd the space? However over lunch with Diana Haven, a PR pal and my former booking producer at TechTV, the topic came up about a partnership with The Ritz Carlton-San Francisco and a series of walking tours curated by me. It seemed like a great way to share my knowledge, my passion and my relationships with chefs and purveyors with others. People visit San Francisco by the busload to eat and drink. There is much to show off here and I do it with pride.
So I went away and designed four unique tours, each one with additional elements, such as special guests (such as Ben Fong-Torres for the Chinatown tour), a hands-on experience (for example, Pizza making at Tony’s Pizza Napoletana) and a post-tour chef’s table dinner with Chef Michael Rotondo atParallel 37 at The Ritz Carlton-San Francisco. There will also be a surprise each week, which of course I cannot reveal but you can book a spot on the tour and find out! The first tours are Valencia Street: Gourmet Corridor (August 10); A Taste of San Francisco (August 17); San Francisco’s China (August 24); and The Craft of the Cocktail (August 31).
Liam Mayclem surrounded by tour guests at Tony's Pizza Napoletana in North Beach Photo: Rick Camargo
Liam Mayclem surrounded by tour guests at Tony’s Pizza Napoletana in North Beach Photo: Rick Camargo
Bay Area Bites: What are the other food & drink trends you see these days?
Mayclem: The food truck trend continues with a new one popping up every week. They bloomed at a time when the economy was tanking and “cheap eats” became the order of the day.
Then there are pop-ups, where inspired chefs pick a spot for a one-night food event. Ravi Kapur did a series. Other favorites are Rice, Paper, Scissors and Creole night at The Residence.
Being bi-coastal is a trend — Danny Bowen of Mission Chinese, the original pop-up chef, now has a second Mission Chinese in New York. And the New York food festival, Lucky Rice by Danielle Chang, celebrating Asian-inspired cocktails and eats, is coming to the Bay in September, as well as to Los Angeles, Las Vegas and Miami.
The “bar chef” is celebrated as much as the food chef by many and that’s a rather cool thing. There is communication between the kitchen and the bar today that perhaps did not occur a few years ago. Bartenders who make crafted cocktails are sourcing ingredients from farmers’ markets in the same ways chefs do and that’s a grand mark of progress. Props to Scott Beattie (Goose & Gander), Greg Lindgren and Jon Gasparini (Rye and 15 Romolo), Jeff Hollinger and Jonny Raglin (Comstock Saloon) and The Bon Vivants (Trick Dog) for leading the charge, raising the bar and staying true to their commitment to quality-crafted cocktails. The reward for us is that many one-time bartenders at joints owned by others now have their own spots to fully express their cocktail flare. Aren’t we lucky? And all their spots have good eats to soak up the cocktails… but it’s cocktails first and then the food!
Liam Mayclem on Check, Please! Bay Area.
Liam Mayclem on Check, Please! Bay Area.
Bay Area Bites: You were on Check, Please! Bay Area. What was that experience like?
Mayclem: Being on Check, Please! was a treat because for once I got to speak my mind as a food fan in a loose space and in the company of my pal Leslie Sbrocco. She is a lovely lady who enjoys food and vino as much as me. I adore her. I spoke of my love for Chef Roland Passot’s La Folie and argued the merits of the tasty voyage of culinary discovery with every dish, as another guest complained about the food at La Folie being bland. Needless to say, it was a spirited and fun experience, and led to the only time a viewer has ever yelled at me: “You are a bully and a snob,” shouted by a female cabbie as she sped away, soon after the airing of the episode. She may have been a pal of the guy at the Check, Please! table with opposing views and taste buds! We taped the show four years ago and people still bring it up. Clearly Leslie has an army of dedicated disciples… I mean viewers!
Bay Area Bites: Do you cook at home?
Mayclem: I do cook, but not a lot. Why cook when I can choose to eat out at any one of the 4,200 restaurants in San Francisco any night of the week? With all the hours I have spent at the side of Michelin starred chefs I should be a culinary whiz in the kitchen, but alas I am not. However, I do cook a mean and, dare I say it, terribly tasty Shepherd’s Pie, a dish my mother cooked often growing up in Ireland and England. I always have to explain to people Shepherd’s Pie is cooked with lamb and Cottage Pie with beef. I once partnered with Chef Roland Passot in a Foodie Chap Shepherd’s Pie cook-off against two Michelin starred chefs Dominique Crenn and Chef Russell Jackson (now on the Food Network). Team Mayclem & Passot took home the top prize — it was the foie gras and truffles that won over the judges. Being a gent I gave my trophy to team Crenn & Jackson. But I will forever enjoy the bragging rights — Best Shepherd’s Pie with Chef Roland Passot.
Bay Area Bites: Who is your partner and how did you meet?
Mayclem: I have been with my partner, photographer Rick Camargo, for seven years. We met at a BBQ at a pal’s house in 2006. It was love over steak and we have not looked back. He drives me, inspires me, supports me and puts up with me. I am a most lucky man.
Bay Area Bites: What are your favorite food haunts and how did you get so interested in food?
Mayclem: Here are spots I have eaten at recently and enjoyed:

  • New spot: Coqueta. Every dish was bangin’ with flavor.
  • At the counter: Slanted Door. Bartenders with tenure and mad bar skills — and you can eat the whole menu.
  • Cheap eats: The Galley at Clooney’s with Chef Justin Navarro– pub grub with flair and surprises. His French onion soup sandwich — wow!
  • Neighborhood spot: Rich Table in Hayes Valley: Solid food with a non-fussy inviting vibe.

My love affair with food began in 1988 when I moved to France for a job as a journalist on an Anglo-French radio station. A dish called Veau et champignon a la crème changed my life. It was my introduction to French food and the culinary love fest was on. However, I credit the 200-plus chefs I have interviewed for “Eye on the Bay” and on KCBS as the Foodie Chap as the real reason I appreciate food and have a love for the culinary arts. These hard-working men and women are steadfast in their commitment every day to quality on every plate at every service. They have taught me to appreciate the purveyors and farmers, without whom we would have no reason to eat out. We are spoiled here, so very spoiled, with the abundance of fresh food, quality chefs and diversity of cuisine. My curiosity regarding all things culinary became an interest, a love and a passion.
Bay Area Bites: You do a lot of charity emcee work and acting. What have you worked on recently and what is in the immediate future?
Mayclem: My spare time is filled with charity commitments and I have my favorites. I recently hosted La Cocina’s Gala Dinner. What a special night in the company of amazing women who came to America as immigrants and now, with a some guidance from La Cocina and a kitchen to work out of, they are in business and thriving. I also hosted events recently for SF & Marin Food Bank, Project Open Hand, SF CASA.
I hope to launch a TV version of Foodie Chap in the next year. A solid local show committed to food and chefs would be great and I hope to be able to bring that to air on TV or your tablet in 2014.

November 2nd 2013

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Tasting Room Radio B_BANNER2


Steve Meyer..The Chief Winemaker at Wyndham Estate Wines in Australia..pours George Wyndham Founders Reserve Shiraz at Fable in Vancouver
And Chef Trevor Bird from Fable Kitchen creates four different courses to go with that big down under red.
Rene Schlatter  co-owner and President of MerryVale  and Starmount wines talks Napa.
Laure Viasserman from the Rhone Valley Wine Council takes us on a tour of Rhone Valley Wines.
And while I was in Italy..The Wine Diva was in Chile – again!! We compare notes.
 
[divider]

THE SHOW

 
Daenna van Mulligen..The Wine Diva headed for Chile last week. At the very same time I headed for Barolo in Italy.

Daenna Van Mulligen

Daenna Van Mulligen


(Next week..its a one hour special on the wines of Barolo and Truffle Festival time)
As soon as I got back, I phoned Daenna and we traded road stories.
Daenna had been there 5 years ago.
This time she went to South America as the guest of Santa Rita.
Expect an update on the wines of the very popular Santa Rita and her observations of Chilean  wine country.
www.winediva.ca
[divider]
Steve Meyer is the Chief Winemaker at Wyndham Estate Wines in Australia . 
Steve Meyer

Steve Meyer


‘His love affair with the wine industry comes from the core essence of wine making. For Steve to “have a look at the fruit in the vineyard and get an idea of its potential” is as paramount as when it eventually comes into the winery to process it.
Steve has shaped his career around the overriding philosophy that winemakers shouldn’t over do it with too many winemaking tricks. His mantra is “making products more regional”; something he suggests is the next big thing in the wine industry. “Consumers want to know where the wine comes from,  we should be able to show off distinctly where a wine comes from as an aspect of distinctly what we are trying to do”.
The opportunity now for Steve at Wyndham Estate is to make fully-fledged regional Shiraz in full flavoured styles.
The featured wine is the George Wyndham Founder’s Reserve Shiraz 2010 Vintage.  www.wyndhamestate.com 
Steve poured his wine at the fabulous  Fable Kitchen  on Fourth Ave in Kitsilano.
[divider]
Chef Trevor Bird was committed  to pair four different courses with one wine. Wyndham Founders Reserve Shiraz.
 
Trevor Bird

Trevor Bird


  Fable Kitchen  was opened in the spring of 2012 by Chef Trevor Bird (of reality show Top Chef Canada fame), and has become one of Vancouver’s “it” restaurants, showcasing the best of local farm to table cuisine. Chef Bird chose to plan the entire evening with this 2010 Shiraz as the only wine, thus showcasing the wine’s excellent versatility with food pairings from appetizers to desserts.
Chef Trevor Bird - Fable
The evening started with canapés—wonderful blue cheese and bacon filled dates along with shooters of parsnip and apple soup.  Trevor chose to highlight the herbaceous notes in the wine with the first course of rabbit legs and squash angolotti. For the second course, Braised Beef Stiletto, the Shiraz was used to braise the meat and create the au jus, making this a perfect pairing. The evening drew to a close with a sublime Dark Chocolate Terrine and Olive Oil Ice Cream  www.fablekitchen.ca
[divider]
Rene Schlatter – Co-owner and President of Merryvale and Starmont wines since 2008.  
 
Rene Schlatter Family

Rene Schlatter Family


 
The first winery built in Napa Valley following the repeal of Prohibition, Merryvale is located in the heart of America’s premier wine region.
In this celebrated home, sustainable winemaking thrives in the care of the Schlatter family.
The winery continues to capture the elegance and charm of its historic beginnings, with their historic Cask Room where they  host private events, seasonal wine club events and winemaker dinners, and unique Wine Experiences for visitors. The winery also features a state-of-the-art winemaking cellar that showcases the latest equipment to craft boutique wines.
Merryvale  Cask Room

Merryvale Cask Room


Merryvale has earned international acclaim for wines of outstanding quality.
Their 2008 Profile was awarded 96 Points by Robert Parker.
 
www.merryvale.com
[divider]
and finally we finish with a trip to the Rhone Valley without ever leaving The Tasting Room.
 
Rhone Valley
 
Laure Viassermann is with the Rhone Valley Wine Council and as such has a wonderful perspective on what makes Rhone wines so very special.
This interview and guest are for all those people (like myself) who have a desire to know more about Rhone wines and why they seem to have a delicious hold on us.
As I learn more about all things Rhone, perhaps you can as well.
Rhone Valley Wines

Rhone Valley Wines


“The vineyards of the Rhone Valley are a world apart, a shifting landscape which winds and unwinds around a fluid axis: the Rhone, king of rivers, carrying silt and a sense of history. The Rhone is the linking factor, holding together these contrasting landscapes. From Vienne to Nîmes and Avignon, and on to the borders of the Luberon, on both banks of the river, there is a wealth of places to explore”. Christophe Tassan, “Flânerie dans le Vignoble de la Vallée du Rhône
The Rhone Valley is France’s second largest
80% of the production is Red
Northern Rhone is the birthplace of Syrah
Tavel is the only 100% dry Rose Appellation from France.
Southern Rhone Reds pair well with Stews, soups, roasts, salmon, spicy food, pork belly and game
Northern Rhone Reds pair best with tomato based pasta dishes, grilled foods, grilled beef, chicken, veggies, lamb, ribs, steak and tuna.
Rhone  rose pair with charcuterie, pate, cheeses, BBQ and smoked salmon. Roses are perfect for Asian food.
The whites are made from Viognier, Marsanne, Roussanne and Grenache Blanc go well with cheese, white fish and sushi.
 
www.vins-rhone.com
 
[divider]

STORIES WE’RE WORKING ON

  •  A one hour special next week on our trip to Piedmont Italy.  The Northern home of Italy’s wine region.
  • Barolo, La Morra, Asti and Alba. Our host is the legendary Barolo winery Batasiolo.
  • We tour, we talk, we drink (OMG) and we eat from sun up to sunset.
  • Everything you may have wanted to know about Barolo will be asked and answered.
  • Details coming on Tastingroomradio.com 

October 30th 2013

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Tasting Room Radio AB_BANNER


Steve Meyer..The Chief Winemaker at Wyndham Estate Wines in Australia..pours George Wyndham Founders Reserve Shiraz at Fable in Vancouver
And Chef Trevor Bird from Fable Kitchen creates four different courses to go with that big down under red.
Rene Schlatter  co-owner and President of MerryVale  and Starmount wines talks Napa.
Laure Viasserman from the Rhone Valley Wine Council takes us on a tour of Rhone Valley Wines.
And while I was in Italy..The Wine Diva was in Chile – again!! We compare notes.
 
[divider]

THE SHOW

 
Daenna van Mulligen..The Wine Diva headed for Chile last week. At the very same time I headed for Barolo in Italy.

Daenna Van Mulligen

Daenna Van Mulligen


(Next week..its a one hour special on the wines of Barolo and Truffle Festival time)
As soon as I got back, I phoned Daenna and we traded road stories.
Daenna had been there 5 years ago.
This time she went to South America as the guest of Santa Rita.
Expect an update on the wines of the very popular Santa Rita and her observations of Chilean  wine country.
www.winediva.ca
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Steve Meyer is the Chief Winemaker at Wyndham Estate Wines in Australia . 
Steve Meyer

Steve Meyer


‘His love affair with the wine industry comes from the core essence of wine making. For Steve to “have a look at the fruit in the vineyard and get an idea of its potential” is as paramount as when it eventually comes into the winery to process it.
Steve has shaped his career around the overriding philosophy that winemakers shouldn’t over do it with too many winemaking tricks. His mantra is “making products more regional”; something he suggests is the next big thing in the wine industry. “Consumers want to know where the wine comes from,  we should be able to show off distinctly where a wine comes from as an aspect of distinctly what we are trying to do”.
The opportunity now for Steve at Wyndham Estate is to make fully-fledged regional Shiraz in full flavoured styles.
The featured wine is the George Wyndham Founder’s Reserve Shiraz 2010 Vintage.  www.wyndhamestate.com 
Steve poured his wine at the fabulous  Fable Kitchen  on Fourth Ave in Kitsilano.
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Chef Trevor Bird was committed  to pair four different courses with one wine. Wyndham Founders Reserve Shiraz.
 
Trevor Bird

Trevor Bird


  Fable Kitchen  was opened in the spring of 2012 by Chef Trevor Bird (of reality show Top Chef Canada fame), and has become one of Vancouver’s “it” restaurants, showcasing the best of local farm to table cuisine. Chef Bird chose to plan the entire evening with this 2010 Shiraz as the only wine, thus showcasing the wine’s excellent versatility with food pairings from appetizers to desserts.
Chef Trevor Bird - Fable
The evening started with canapés—wonderful blue cheese and bacon filled dates along with shooters of parsnip and apple soup.  Trevor chose to highlight the herbaceous notes in the wine with the first course of rabbit legs and squash angolotti. For the second course, Braised Beef Stiletto, the Shiraz was used to braise the meat and create the au jus, making this a perfect pairing. The evening drew to a close with a sublime Dark Chocolate Terrine and Olive Oil Ice Cream  www.fablekitchen.ca
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Rene Schlatter – Co-owner and President of Merryvale and Starmont wines since 2008.  
 
Rene Schlatter Family

Rene Schlatter Family


 
The first winery built in Napa Valley following the repeal of Prohibition, Merryvale is located in the heart of America’s premier wine region.
In this celebrated home, sustainable winemaking thrives in the care of the Schlatter family.
The winery continues to capture the elegance and charm of its historic beginnings, with their historic Cask Room where they  host private events, seasonal wine club events and winemaker dinners, and unique Wine Experiences for visitors. The winery also features a state-of-the-art winemaking cellar that showcases the latest equipment to craft boutique wines.
Merryvale  Cask Room

Merryvale Cask Room


Merryvale has earned international acclaim for wines of outstanding quality.
Their 2008 Profile was awarded 96 Points by Robert Parker.
 
www.merryvale.com
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and finally we finish with a trip to the Rhone Valley without ever leaving The Tasting Room.
 
Rhone Valley
 
Laure Viassermann is with the Rhone Valley Wine Council and as such has a wonderful perspective on what makes Rhone wines so very special.
This interview and guest are for all those people (like myself) who have a desire to know more about Rhone wines and why they seem to have a delicious hold on us.
As I learn more about all things Rhone, perhaps you can as well.
Rhone Valley Wines

Rhone Valley Wines


“The vineyards of the Rhone Valley are a world apart, a shifting landscape which winds and unwinds around a fluid axis: the Rhone, king of rivers, carrying silt and a sense of history. The Rhone is the linking factor, holding together these contrasting landscapes. From Vienne to Nîmes and Avignon, and on to the borders of the Luberon, on both banks of the river, there is a wealth of places to explore”. Christophe Tassan, “Flânerie dans le Vignoble de la Vallée du Rhône
The Rhone Valley is France’s second largest
80% of the production is Red
Northern Rhone is the birthplace of Syrah
Tavel is the only 100% dry Rose Appellation from France.
Southern Rhone Reds pair well with Stews, soups, roasts, salmon, spicy food, pork belly and game
Northern Rhone Reds pair best with tomato based pasta dishes, grilled foods, grilled beef, chicken, veggies, lamb, ribs, steak and tuna.
Rhone  rose pair with charcuterie, pate, cheeses, BBQ and smoked salmon. Roses are perfect for Asian food.
The whites are made from Viognier, Marsanne, Roussanne and Grenache Blanc go well with cheese, white fish and sushi.
 
www.vins-rhone.com
 
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STORIES WE’RE WORKING ON

  •  A one hour special next week on our trip to Piedmont Italy.  The Northern home of Italy’s wine region.
  • Barolo, La Morra, Asti and Alba. Our host is the legendary Barolo winery Batasiolo.
  • We tour, we talk, we drink (OMG) and we eat from sun up to sunset.
  • Everything you may have wanted to know about Barolo will be asked and answered.
  • Details coming on Tastingroomradio.com 

Oct 26th 2013

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Tasting Room Radio B_BANNER2


Feature interviews with 12 BC Estate Wineries. Almost all of them helped to shape what has become the BC wine industry. Our guests are either the winemaker or the owner.
 
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 THE SHOW

Ezra Cipes – C.E.O.

 

The BC Estate Wineries Association is a tight group of original wineries that exchanges important info during the growing year and gets together to stay connected once a year.
They came into Vancouver to pour not just their current releases but Library Wines from stand out years past.
 
Our guests include:

Ezra Cipes - C.E.O.

Ezra Cipes – C.E.O.


Tony Stewart – Quails Gate QuailsGate.com
Trudy Heiss – Gray Monk GrayMonk.com
Chris Wyse – Burrowing Owl BurrowingOwlWine.ca
Sandra Oldfield – Tinhorn Creek Tinhorn.com
Ezra Cypes – Summerhill Summerhill.bc.ca
Ron Summers – Hester Creek HesterCreek.com
Walter Huber – Hainle Hainle.com
Andy Gebert – St Hubertus/Oak Bay www.St-Hubertus.bc.ca
Barb Hall – Domaine de Chaberton DomainedeChaberton.com
Walter Gehringer – Gehringer Bros GehringerWines.ca
Roland Kruger – Wild Goose WildgooseWinery.com
Gordon Fitzpatrick – Cedar Creek CedarCreek.bc.ca

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Stories we are working on…

 

October 19th, 2013

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Tasting Room Radio B_BANNER2


All Righty then!!
It’s the 9th annual Iron Chef Okanagan. A culinary smack down between Chef Ned Bell and Chef Paul Rogalski of Rouge in Calgary.
Special guests on the night include Poplar Grove, Summerhill, Twisted Tomato, Intersection, Naramata heritage Inn and Jay Blackford..Our host and co-owner of Cabana Grille in Kelowna.
The Wine Diva has a new Best of BC wine list.
And Merridale Cider on Vancouver Island takes the next big step!!!
 

THE SHOW

 
I was pleased and honoured to be a judge at the annual Gourmet and Grapes/Iron Chef Okanagan at the Cabana Grille in Kelowna.
The chefs have one hour to open a black box and create 2 dishes. The ingredients include a mystery item that makes it just that much tougher.
 

Chef Ned Bell

Chef Ned Bell


Chef Ned Bell has been in all 9 showdowns, losing only once to a 9 year old from Cawston.
Ned is a partner in Cabana Grille but spends most days creating fabulous culinary treats at Yew at Vancouver’s Four Seasons Hotel.
He’s fast, very competent and totally focused on winning once the hour starts.
I once made the mistake of tasting his ingredients that he foolishly placed in front of me during combat.
When he saw me eating his food he came very close to climbing over the counter and slugging me.
Full contact cooking. www.yewseafood.com
 
Cabana Grille

Cabana Grille


In May of 2001 Olivier Reynaud and Paul Rogalski combined their tremendous experience to create The Cross House Restaurant, and in April 2003 introduced us to ROUGE – At The Cross House.
Paul Rogalski

Paul Rogalski


Since the formation of their partnership, they have enjoyed outstanding reviews. It’s more than just the critics who are taking notice, though. Calgarians are making ROUGE a part of their Calgary culinary scene.
Rouge Calgary
When Rouge was voted #60 in S. Pellegrino World’s Best Restaurants in 2010 the phone started ringing and hasn’t stopped since.
He promises Ned Bell is going to Dance like a monkey!! www.rougecalgary.com
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While the competition was going on there was nothing to judge..so I grabbed my trusty recorder and talked to the following guests.

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The Wine Diva is in fact Daenna van Mulligen..wine reviewer and friend of the family.
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Who else do we know would taste over 1000 wines in a year AND SPIT THEM ALL OUT!
If you go to www.winediva.ca and look up her new list The Best of BC you can follow along as we try and
Give you the goods on as many as possible.
And this is a good thing because BC Liquor stores will be showcasing these wines for the next month.
Enjoy!!
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Rick Pipes and Janet Docherty are the great people behind Merridale Estate Cidery in Cobble Hill Vancouver Island.
They make Cider, Fortified and Spirits.

Janetand Eick from Merridale

Janetand Eick from Merridale


Now comes Hoptimized.
Made from Cowichan Valley Cider Apples and Vancouver Island Hops, it is perfect for beer lovers who might be hesitant to cross-over to cider. Hoptimized has proven to be so popular that they have pre-sold most of it to private liquor stores before they have even bottled it!
Lets get our Merridale on.
http://www.merridalecider.com
 

Shows we are working on:

Merryvale/Starmont Winery in Napa
Wyndam Estate pours  Shiraz at Fable
Laurie Vaissermann – A primer of Rhone Wines
A very special report on Batasiolo Wines and the annual Truffle festival in Barolo Italy.