October 25
Joining John in studio is Greg Gorga. Greg is the Executive Director of the Santa Barbara Maritime Museum. He's just back from a cage dive shark encounter. We always look forward to Greg's visits to get an update on what's happening at the museum. Go to sbmm.org.
Next we get Robert Chenoweth on the phone. Robert has a company called The Paper Fin. They provide printing kits that enable you to create life long mementos of your special catch. Even non-fishermen are amazed by this unique art form. Details at thepaperfin.com. And check this out. The Maritime Museum has an exhibit of fish printing.
Then we get Craig Lingham on the phone. Craig runs HOOK'd Restaurant at Lake Cachuma. We discuss making a trip to Cachuma, getting a meal and visiting the Nature Center. Plus, we're still putting together the cook-off between John Henigin and Craig. Stay tuned.
Louie Lucas joins us next. Louie is the man behind Lucas and Lewellen Wines. He gives us a great overview on world-wide wine production including "Two Buck Chuck." Interesting segment. Louie's web site is llwine.com.
Download Here
Joining John in studio is Greg Gorga. Greg is the Executive Director of the Santa Barbara Maritime Museum. He's just back from a cage dive shark encounter. We always look forward to Greg's visits to get an update on what's happening at the museum. Go to sbmm.org.
Next we get Robert Chenoweth on the phone. Robert has a company called The Paper Fin. They provide printing kits that enable you to create life long mementos of your special catch. Even non-fishermen are amazed by this unique art form. Details at thepaperfin.com. And check this out. The Maritime Museum has an exhibit of fish printing.
Then we get Craig Lingham on the phone. Craig runs HOOK'd Restaurant at Lake Cachuma. We discuss making a trip to Cachuma, getting a meal and visiting the Nature Center. Plus, we're still putting together the cook-off between John Henigin and Craig. Stay tuned.
Louie Lucas joins us next. Louie is the man behind Lucas and Lewellen Wines. He gives us a great overview on world-wide wine production including "Two Buck Chuck." Interesting segment. Louie's web site is llwine.com.
Download Here
October 18
Our guest host for this episode is Melissa Mahan.
Joining Melissa in studio is Craig Case. Craig is the Executive Producer for The Inn Crowd, Wine Country TV, Behind the Scenes and Growing Young. You can see all these wonderful programs on KEYT-TV. Go to https://www.caseco.com/ for all the details.
Also with us in person is Sommelier/Chef Stephen Goularte. You can usually find Stephen at Wine + Beer in the Santa Barbara Public Market or at the Santa Barbara Sailing Center. Stephen is the captain of Whisper, the only all-electric commercial boat in Santa Barbara that can be privately chartered. Stephen gives us an amazing overview of what it takes to become a Sommelier.
Next we're able to get Laura Booras on the phone. Laura is the GM at Riverbench Vineyard & Winery in Santa Maria and she contributes to Edible SB magazine. The Riverbench Santa Barbara Tasting Room is in the Funk Zone at 137 Anacapa St. Suite C. More info at https://riverbench.com. Don't miss their pretty holiday glitter bottles of sparkling wine.
Download Here
Our guest host for this episode is Melissa Mahan.
Joining Melissa in studio is Craig Case. Craig is the Executive Producer for The Inn Crowd, Wine Country TV, Behind the Scenes and Growing Young. You can see all these wonderful programs on KEYT-TV. Go to https://www.caseco.com/ for all the details.
Also with us in person is Sommelier/Chef Stephen Goularte. You can usually find Stephen at Wine + Beer in the Santa Barbara Public Market or at the Santa Barbara Sailing Center. Stephen is the captain of Whisper, the only all-electric commercial boat in Santa Barbara that can be privately chartered. Stephen gives us an amazing overview of what it takes to become a Sommelier.
Next we're able to get Laura Booras on the phone. Laura is the GM at Riverbench Vineyard & Winery in Santa Maria and she contributes to Edible SB magazine. The Riverbench Santa Barbara Tasting Room is in the Funk Zone at 137 Anacapa St. Suite C. More info at https://riverbench.com. Don't miss their pretty holiday glitter bottles of sparkling wine.
Download Here
October 11
Joining us in studio are Joe and Melissa Garrigan from Garrigan Seafood Co. They're super busy getting ready for The Santa Barbara Harbor and Seafood Festival. Of course they're at the harbor every Saturday selling their catch at the Fishermen's Market. And be sure to hear Melissa next week as the host for Cork and Fork Radio.
Then we get John Lane on the phone. He runs Lane Farms. Celebrate the fall harvest at Lane Farms Pumpkin Patch! Tons of pumpkins, farm animals, corn maze, hayrides and farm fun for all. Check out the web site for all the details: https://www.lanefarmssb.com.
Jennifer Walsh from Mesa Produce gets on the phone next. Jennifer and John Lane discuss all the produce she gets from Lane Farms. What a great time of year. Follow Mesa Produce on Facebook and Instagram.
Download Here
Joining us in studio are Joe and Melissa Garrigan from Garrigan Seafood Co. They're super busy getting ready for The Santa Barbara Harbor and Seafood Festival. Of course they're at the harbor every Saturday selling their catch at the Fishermen's Market. And be sure to hear Melissa next week as the host for Cork and Fork Radio.
Then we get John Lane on the phone. He runs Lane Farms. Celebrate the fall harvest at Lane Farms Pumpkin Patch! Tons of pumpkins, farm animals, corn maze, hayrides and farm fun for all. Check out the web site for all the details: https://www.lanefarmssb.com.
Jennifer Walsh from Mesa Produce gets on the phone next. Jennifer and John Lane discuss all the produce she gets from Lane Farms. What a great time of year. Follow Mesa Produce on Facebook and Instagram.
Download Here
October 4
Joining John Henigin in studio is Melissa Garrigan from Garrigan Seafood Company. She sells fresh fish at the Santa Barbara Fishermen's Market. Lobster season is open so join Melissa at the harbor Saturday mornings from 7 to 11 am. Or you can call 415-533-4509 and place your order anytime.
Then we get Craig Lingham on the line. Craig operates HOOK'd Restaurant and Bar at Cachuma Lake. He gives us an update on all the new developments at HOOK'd. Plus we have an excellent discussion about fish taco recipes. Looks like Craig and John have a fish taco cook-off in the works. Check out HOOK'd as soon as you can. (805) 350-8351.
Then we get Craig Lingham on the line. Craig operates HOOK'd Restaurant and Bar at Cachuma Lake. He gives us an update on all the new developments at HOOK'd. Plus we have an excellent discussion about fish taco recipes. Looks like Craig and John have a fish taco cook-off in the works. Check out HOOK'd as soon as you can. (805) 350-8351.