Podcasts

Hour One: Anne Marie Panoringan, John Sparr Tavern
Hour Two: John Sparr Tavern, Le Vigne Winery, Peacock Cheese, Andrew Gruel

Segment One: Show Introduction with Executive Producer & Co-Host Andy Harris
Segments Two and Three: Anne Marie Panoringan, Culture OC’s Food Writer
Segments Four and Five: Restaurateur, Caterer & Chef Jennifer Naylor, John Starr Tavern, Glendale
Segment Six: Le Vigne Winery, Paso Robles with Winemaker Ben Mayo
Segment Seven: Le Vigne Winery, Paso Robles and Vernon, CA Tasting Room, and Peacock Cheese with Co-founder Sylvia Filippini
Segment Eight: “Ask the Chef” with Andrew Gruel, Show Co-Host and Restaurateur, Calico Fish House, Huntington Beach

Anne Marie Panoringan is Culture OC’s well-informed food columnist. She reports industry news, current events and trends. Anne Marie also contributes regularly to Eater Los Angeles, LAist, TASTE and a host of other well-respected and noteworthy publications. Anne Marie joins us in-studio to discuss her work as Food Columnist for Culture OC and highlight her current columns.

“John Sparr Tavern in Glendale / Montrose was founded by Rick Powell and Dave Fink, ex-Disney Imagineers who have lived in Glendale for the past 30 years. It was their upstate New York roots that brought about the idea to build an East coast neighborhood tavern in Glendale, California. There are few memories of his youth more pleasant to Rick than those he shared at Blessings Tavern, in Colonie, New York, where he and his grandfather would meet to enjoy great American comfort food, good drinks, and lasting friendship. In 2024 Chef & Caterer Jennifer Naylor (ex-Granita in Malibu) acquired the legacy tavern. A native Californian, Jennifer followed in her family’s footsteps to become third generation in the restaurant business. Her grandfather founded the Tiny Naylor’s chain, California’s original family-style restaurants and Googie-style drive-ins. Her father Biff Naylor also began at a young age under his father Tiny, and later rejuvenated the original Du-par’s restaurants.” Restaurateur and Chef Jennifer Naylor is our guest providing an overview of all that is John Sparr Tavern.

“A family winery and Paso Robles pioneer, Le Vigne Winery has been an integral part of Paso Robles’ wine story for more than four decades. At its core, the winery represents a true marriage—both literal and metaphorical—of heritage and passion. On one side is the family’s deep farming roots in Paso Robles (Sylvia Filippini,) where the land has been cultivated since the 1960’s, with Cabernet Sauvignon and Chardonnay first planted in 1982, just a year before Paso Robles was officially recognized as an AVA. On the other side, Walter Filippini ’s Italian culinary heritage brings a distinctly Old World perspective to the wines, informing both farming and the cellar, with wines crafted for balance, structure, and purity of fruit. After years of selling fruit to wineries in Napa and Sonoma, Sylvester Winery was launched in 1990, with the tasting room completed in time for the 1995 harvest. In 2013, the name was changed to Le Vigne (Italian for “The Vineyards”), reflecting both heritage and a deep connection to the land. The estate gained an added distinction in 2014 when the Estrella District was designated as a sub-AVA of Paso Robles, establishing Le Vigne as one of the region’s pioneering family wineries.” Winemaker Ben Mayo joins us to pull the cork on all that is Le Vigne Winery. Thereafter we speak with Sylvia Filippini Co-founder of Le Vigne Winery and the related Peacock Cheese Distributing Co.

Our own Chef Andrew Gruel, the menu-maker behind the full-service Calico Fish House (located in the Sunset Beach area of Huntington Beach) now joins us with his timely and informative “Ask the Chef” segment where he responds to listeners’ thoughtful inquiries. Whey, a food additive and a byproduct of cheese-making, is in short supply. It’s popularity as a protein additive has skyrocketed. Chef Andrew shares the intel.

Anne Marie Panoringan is Culture OC’s well-informed food columnist. She reports industry news, current events and trends. Anne Marie also contributes regularly to Eater Los Angeles, LAist, TASTE and a host of other well-respected and noteworthy publications. Anne Marie joins us in-studio to discuss her work as Food Columnist for Culture OC and highlight her current columns.

Of course, more tasty Orange County morsels will be part of the conversation. How about some frozen treat spots? What’s the status of the opening of the long-in-the-works sister establishment of Anaheim’s Strong Water, Double Luck? Also, Anne Marie chats about dining in Santa Ynez Valley at the Michelin-recognized Bell’s. Recently Anne Marie was a judge of a cooking competition among four high-level Hyatt Regency chefs held at the Hyatt Regency Huntington Beach. We’ll hear about it.

“John Sparr Tavern in Glendale / Montrose was founded by Rick Powell and Dave Fink, ex-Disney Imagineers who have lived in Glendale for the past 30 years. It was their upstate New York roots that brought about the idea to build an East Coast neighborhood tavern in Glendale, California. There are few memories of his youth more pleasant to Rick than those he shared at Blessings Tavern, in Colonie, New York, where he and his grandfather would meet to enjoy great American comfort food, good drinks, and lasting friendship.”

“While Dave too had his first draught beer at Blessing’s Tavern, his more recent discovery of Bender’s Tavern in Canton, Ohio was the inspiration for many elements of John Sparr Tavern’s design. The floor-to-ceiling marble walls, mosaic tile floors, tin ceilings and even the neon “Good Food” sign out front are “borrowed” from Bender’s.”

“In 2024 Chef & Caterer Jennifer Naylor (ex-Granita in Malibu) acquired the legacy tavern. A native Californian, Jennifer followed in her family’s footsteps to become third generation in the restaurant business. Her grandfather founded the Tiny Naylor’s chain, California’s original family-style restaurants and Googie-style drive-ins. Her father Biff Naylor also began at a young age under his father Tiny, and later rejuvenated the original Du-par’s restaurants.”

“Jennifer joined the restaurant team of Wolfgang Puck, and worked under her most influential mentor for 15 years ultimately running his flagship restaurant Granita in Malibu.”

“Puck sent Naylor to travel through Italy for a year-long immersion in Italian cuisine. It was there that she was inspired by the Italian chefs’ creative and innovative use of traditional regional products, reduced to their simplest and purest form.”

Naylor launched her first solo venture, Jennifer Naylor Catering and Special Events thereafter.

“With the 2024 addition of John Sparr Tavern to the company, Jennifer hopes to continue the traditions set forth by the restaurant’s founders – a comfortable neighborhood spot with good food and drink, where everyone knows your name.”

Restaurateur and Chef Jennifer Naylor is our guest providing an overview of all that is John Sparr Tavern.

“A family winery and Paso Robles pioneer, Le Vigne Winery has been an integral part of Paso Robles’ wine story for more than four decades. At its core, the winery represents a true marriage—both literal and metaphorical—of heritage and passion. On one side is the family’s deep farming roots in Paso Robles (Sylvia Filippini,) where the land has been cultivated since the 1960’s, with Cabernet Sauvignon and Chardonnay first planted in 1982, just a year before Paso Robles was officially recognized as an AVA. On the other side, Walter Filippini’s Italian culinary heritage brings a distinctly Old World perspective to the wines, informing both farming and the cellar, with wines crafted for balance, structure, and purity of fruit.”

“After years of selling fruit to wineries in Napa and Sonoma, Sylvester Winery was launched in 1990, with the tasting room completed in time for the 1995 harvest. In 2013, the name was changed to Le Vigne (Italian for “The Vineyards”), reflecting both heritage and a deep connection to the land. The estate gained an added distinction in 2014 when the Estrella District was designated as a sub-AVA of Paso Robles, establishing Le Vigne as one of the region’s pioneering family wineries.”

“Today, the winery features a range of Mediterranean-inspired wines crafted from its sustainably farmed estate vineyards, and welcomes guests to its tasting rooms in Paso Robles and Vernon, CA with Italian hospitality and curated wine and food experiences.”

“Le Vigne crafts two distinct ranges of wines from Paso Robles. Estate Vineyard Series wines are expressions of the portfolio crafted as premium, single-vineyard bottlings, while Paso Robes Vineyard Series wines are widely distributed, versatile, and approachable selections, delivering quality and value at an accessible price point”.

Winemaker Ben Mayo joins us to pull the cork on all that is Le Vigne Wines.

“The affiliated Peacock Cheese boasts a rich history that began in 1946 as a small family-owned dairy creating fresh and distinctive cheeses. While the company has since ceased cheese production, it identified a rising demand for gourmet cheeses in California. Since 1986, Peacock Cheese has transformed into one of California’s leading suppliers of gourmet cheese and wine to specialty food retailers, restaurants, hotels, and cruise lines.”

“The Filippini family, including Walter, Sylvia, and their son Domenico, is dedicated to maintaining the high-quality standards that Peacock Cheese is renowned for. The company sources exceptional products globally, featuring over 1,000 items, including specialty cheeses, crackers, charcuterie, pâtés, olives, and butters. Offering a diverse selection, Peacock Cheese provides both domestic artisanal products and imports from countries such as Italy, France, Spain, Denmark, Great Britain, Canada and more.”

Sylvia Filippini joins us to talk about Le Vigne Winery’s (hidden in plain sight) unusual Vernon Tasting Room and Peacock Cheese.

Our own Chef Andrew Gruel, the menu-maker behind the full-service Calico Fish House (located in the Sunset Beach area of Huntington Beach) now joins us with his timely and informative “Ask the Chef” segment where he responds to listeners’ thoughtful inquiries.

Whey, a natural food additive and a byproduct of cheese-making, is in short supply. It’s popularity as a protein additive in food has skyrocketed. Chef Andrew shares the intel.

Andrew Gruel’s Family Cookbook is available with signed copies at his Calico Fish House on Pacific Coast Highway in Sunset Beach.

Podcasts

Hour One: Anne Marie Panoringan, John Sparr Tavern
Hour Two: John Sparr Tavern, Le Vigne Winery, Peacock Cheese, Andrew Gruel

Segment One: Show Introduction with Executive Producer & Co-Host Andy Harris
Segments Two and Three: Anne Marie Panoringan, Culture OC’s Food Writer
Segments Four and Five: Restaurateur, Caterer & Chef Jennifer Naylor, John Starr Tavern, Glendale
Segment Six: Le Vigne Winery, Paso Robles with Winemaker Ben Mayo
Segment Seven: Le Vigne Winery, Paso Robles and Vernon, CA Tasting Room, and Peacock Cheese with Co-founder Sylvia Filippini
Segment Eight: “Ask the Chef” with Andrew Gruel, Show Co-Host and Restaurateur, Calico Fish House, Huntington Beach