August 4: Golden Foodie Awards, LA Loves Alex’s Lemonade, Princess Cruises, Rasselbock, BBQ Mexicana, Angel Stadium Food

Podcasts

Segment One: Show Preview with Co-Host Andy Harris
Segment Two: Pamela Waitt, Founder and Producer, 7th Annual Golden Foodie Awards
Segment Three: Caroline Styne, The Lucques Group, Co-Founder, L.A. Loves Alex’s Lemonade Benefit
Segment Four: Chef Pierre-Marie Leprince, Director of Guest Culinary Experience, Princess Cruises
Segment Five: Rasselbock, Bixby Knolls, Long Beach – Participant in DINE LBC – Long Beach Restaurant Week
Segment Six: Executive Chef Mike Minor, Border Grill Las Vegas, BBQ Mexicana
Segment Seven: Angel Stadium’s Executive Chef Robert Biebrich and Pastry Chef Tracy Felipe Part One
Segment Eight: Angel Stadium’s Executive Chef Robert Biebrich and Pastry Chef Tracy Felipe Part Two

Now a tempting preview of this Saturday’s positively delectable show. It’s not, with profuse apologies, for dieters. If we’re successful we will always leave you incredibly hungry and thirsty. In our case, upon careful reflection, that’s probably a pretty good thing…

Voting for the 7th Annual Golden Foodie Awards representing the best in dining in Orange County commences on August 3rd and runs in two waves of voting. The 2nd voting period extends from August 10th through 17th. It’s the people’s choice awards as Orange County foodies make the decisions. Pamela Waitt the Creator and Producer of the Golden Foodie Awards joins us with the details of how the voting works and what the categories are.

Returning for its highly-anticipated ninth year, L.A. Loves Alex’s Lemonade, hosted by James Beard Foundation award-winners Chef Suzanne Goin and partner Caroline Styne (The Lucques Group) along with Chef David Lentz (The Hungry Cat), is set for Saturday, September 8, 2018, from 12:30 – 4:30 pm on  UCLA’s Royce Quad. Goin, Styne and Lentz have again enlisted the support and generosity of their culinary-superstar friends around the country who will donate their time and services to raise funds and awareness for Alex’s Lemonade Stand Foundation (ALSF) and its mission to find better treatments and cures for all kids with cancer. Our guest with all the details is Caroline Styne of The Lucques Group.

With Princess Cruises leading the way the glory days of distinctive dining at sea have returned. No matter what a guest might be craving, there is a delicious, freshly-prepared option available aboard each Princess Cruises ship. Heading ashore to join us is Princess Cruises’ Director of Guest Culinary Experience, Chef Pierre-Marie Leprince.

Earlier this year Chef Leprince was bestowed the honor of Master Chef of France by the Association of the Master Chefs of France. Only 30 chefs from around the world will be so honored in 2018.

Eat your heart out Long Beach! DINE LBC – Long Beach Restaurant Week returns August 4 to 12, 2018. Experience cuisine that delights the palate and defines the art of dining in Long Beach. Held annually, Dine LBC features value-oriented two or three course menus from dozens of Long Beach’s best restaurants in twelve unique neighborhoods throughout the city. The new contemporary German restaurant in Bixby Knolls, Rasselbock, is one of the participating restaurants in DINE LBC. We’ll meet proprietor Bjoern Risse, talk about his appealing DINE LBC menu and find out what a “Rasselbock” is. It is not on the menu.

When we last spoke with Chef Mike Minor, the Executive Chef for Mary Sue Milliken’s and Susan Feniger’s Border Grill in Las Vegas, he teased us with news that a BBQ concept was in the works. That has now launched as BBQ Mexicana, a quick service eatery located across the corridor from Border Grill at Mandalay Bay Resort and Casino. The menu was created by Mary Sue and Susan in collaboration with Chef Mike, a passionate BBQ master. We pull Chef Mike away from the smoker for a meaty chat.

Time for our mid-season report on the winning food and beverage lineup at Angel Stadium with Executive Chef Robert Biebrich. Joining him is Pastry Chef Tracy Felipe. We’ll update you on what’s new on the menu and the Japanese specialty items appearing regularly in St. Archer Brewing Co. Restaurant as well as in the Diamond Club Restaurant as a culinary salute to Shohei Ohtani. We also hear a rumor that Japanese specialties will be appearing during the next Halo homestand which is August 6th through 12th.

All of this and heaping helpings of extra deliciousness on this week’s not-to-miss show!

Golden Foodie AwardsVoting for the 7th Annual Golden Foodie Awards representing the best in dining in Orange County commences on August 3rd and runs in two waves of voting. The 2nd voting period extends from August 10th through 17th. It’s the people’s choice awards as Orange County foodies make the decisions.

“The Golden Foodie Awards has evolved into a celebration of Orange County’s rich culinary scene,” said Pamela Waitt, creator and producer of the Golden Foodie Awards, and president of the OC Restaurant Association. “Now in its 7th year, the Golden Foodie Awards have grown exponentially in reach and media attention. To enable us to continue to grow as an event, we have brought on the accounting firm of Moss Adams to audit votes and continue to attract sponsors who share a vision of highlighting those stand-out chefs and restaurants in Orange County.”

The Golden Foodie Awards is a people’s choice event that recognizes the best chefs, libations and cuisine at chef-driven and independent restaurants. With its focus on involving the Orange County community to serve as judges through their voting, the Golden Foodie Awards serve as a high honor and is an indication of local culinary trends and consumer preferences.

Connoisseurs of cuisine and lovers of libations will have a chance each week to vote for their favorites among 15 categories. The voting for August 3rd to 9thth includes Bartender of the Year, Best Cocktails in Orange County, Best Wine Program, Best Beer Program, Best Bar Program, Best New Restaurant and Best Lunch Spot in Orange County.

Pamela Waitt the Creator and Producer of the Golden Foodie Awards joins us with the details of how the voting works and what the categories are.

Caroline StyneReturning for its highly-anticipated ninth year, L.A. Loves Alex’s Lemonade, hosted by James Beard Foundation award-winners Chef Suzanne Goin and partner Caroline Styne (The Lucques Group) along with Chef David Lentz (The Hungry Cat), is set for Saturday, September 8, 2018, from 12:30 – 4:30 pm on UCLA’s Royce Quad. Goin, Styne and Lentz have again enlisted the support and generosity of their culinary-superstar friends around the country who will donate their time and services to raise funds and awareness for Alex’s Lemonade Stand Foundation (ALSF) and its mission to find better treatments and cures for all kids with cancer.

Featuring fabulous food, wine and cocktails prepared by the nation’s best chefs, winemakers and mixologistsL.A. Loves Alex’s Lemonade is an afternoon of fantastic fare, cocktails for a cause, children’s activities, extravagant silent and exhilarating live auctions, and much more. The 2018 event is guaranteed to surpass the aspirations of previous years with returning chefs Chris Bianco, April Bloomfield, Evan Funke, Giada De Laurentiis, Adam Perry Lang, Donald Link, Nancy Oakes, Nancy Silverton, Steve Samson, Jon Shook, Vinny Dotolo, Rocco Whalen and Marc Vetri coming together to cook for childhood cancer cures.

Pricing for General Admission tickets is $195. The culinary cookout is family-friendly; children under the age of 12 are free with accompanying adult and do not need to register for the event.

“The fact that this is our ninth year hosting this event is pretty mind blowing! It feels really amazing to be able to have such a tangible impact on something that is just so important,” said co-founder Caroline Styne.” It’s also so gratifying to see so many others jump on board and wholeheartedly support this event and the foundation as a whole.”

Our guest with all the tantalizing details is Caroline Styne of The Lucques Group.

Pierre-Marie LeprinceWith Princess Cruises leading the way the glory days of distinctive dining at sea have returned. No matter what a guest might be craving, there is a delicious, freshly-prepared option available aboard each Princess Cruises ship.

Heading ashore to join us is Princess Cruises’ Director of Guest Culinary Experience, Chef Pierre-Marie Leprince.

Earlier this year Chef Leprince was bestowed the honor of Master Chef of France by the Association of the Master Chefs of France. Only 30 chefs from around the world will be so honored in 2018.

As Director of Guest Culinary Experience, Chef Leprince works with Princess Cruises’ executive and onboard culinary teams to ensure they are maintaining the finest standards. Princess Cruises is one of the few cruise lines whose ships were built with the delivery of fresh cuisine in mind.

The line’s culinary approach is “Designed for Fresh,” with breads baked freshly all day, sauces made from scratch using the freshest ingredients, steaks aged and hand cut onboard, and house-prepared ice cream made daily.

Chef Leprince and his team strive to ensure that guests discover the unique flavors of the places they visit while dining onboard Princess ships. He is also responsible for developing and updating the menus onboard all 17 Princess Cruises ships.

One of the best-known names in cruising, Princess Cruises is a global cruise line and tour company operating a fleet of 17 modern cruise ships renowned for their innovative design and wide array of choices in dining, entertainment, and amenities, all provided with the experience of exceptional customer service. As the world’s largest international premium cruise brand, Princess carries two million guests each year to more than 360 destinations around the globe on more than 150 itineraries ranging in length from three to 114 days.

Bjoern RisseEat your heart out Long Beach! DINE LBC – Long Beach Restaurant Week returns August 4 to 12, 2018. Experience cuisine that delights the palate and defines the art of dining in Long Beach. Held annually, Dine LBC features value-oriented two or three course menus from dozens of Long Beach’s best restaurants in twelve unique neighborhoods throughout the city.

The new contemporary German restaurant in Bixby Knolls, Rasselbock, is one of the participating restaurants in DINE LBC. We’ll meet proprietor Bjoern Risse, talk about his appealing DINE LBC menu and find out what a “Rasselbock” is. It is not on the menu.

“Rasselbock is a German restaurant and pub (launched in late 2016) specializing in German food with a modern twist and pouring freshly tapped German and Belgian beers from small producers. They feature over 35 German and Belgian beers, homemade sangrias and a great selection of German and Californian Wines.”

A must on the DINE LBC menu are is Rasselbock’s Mini Potato Pancakes Appetizer. The potato pancakes are topped with house-made apple sauce and Mascarpone cheese. All menu items on the DINE LBC menu include a beer pairing suggestion. A dessert option worthy of major consideration is their house-prepared Apple Strudel. It’s adapted from Bjoern’s Grandmother’s treasured family recipe.

The patio of Rasselbock is dog-friendly. On Thursday “Dogs eat on the Haus.” It’s a special canine plate of all-natural Pork Bratwurst.

When we last spoke with Chef Mike Minor, the Executive Chef for Mary Sue Milliken’s and Susan Feniger’s Border Grill in Las Vegas, he teased us with news that a BBQ concept was in the works. That has now launched as BBQ Mexicana, a quick service eatery located across the corridor from Border Grill at Mandalay Bay Resort and Casino. The menu was created by Mary Sue and Susan in collaboration with Chef Mike, a passionate BBQ master.

Inspired by Mary Sue and Susan’s travels to Mexico, where they fell in love with delicious barbacoa and smoked meats, the menu at BBQ Mexicana offers a variety of burritos, bowls, and salads filled with mesquite smoked chicken, pulled pork, slow smoked Texas-style brisket, and smoked tofu in addition to aguas frescas, beers and margaritas to go. BBQ Mexicana is ideal for convention attendees and those seeking a good meal on the go before continuing on to the casino, pool, convention center, or exploring Las Vegas.

Current hours are Monday through Friday from 11:00 a.m. to 4:00 p.m. with select mornings and weekends.

We pull Chef Mike away from the smoker for a meaty chat.

Robert BiebrichTime for our mid-season report on the winning food and beverage lineup at Angel Stadium with Executive Chef Robert Biebrich. Joining him is Pastry Chef Tracy Felipe.

We’ll update you on what’s new on the menu and the Japanese specialty items appearing regularly in St. Archer Brewing Co. Restaurant as well as in the Diamond Club Restaurant as a culinary salute to Shohei Ohtani.

We’ll get the 411 on the decadent Celebration Cake.

We also hear a strong rumor that Japanese specialties will be appearing during the next Halo homestand which is August 6th through 12th.

Podcasts

Segment One: Show Preview with Co-Host Andy Harris
Segment Two: Pamela Waitt, Founder and Producer, 7th Annual Golden Foodie Awards
Segment Three: Caroline Styne, The Lucques Group, Co-Founder, L.A. Loves Alex’s Lemonade Benefit
Segment Four: Chef Pierre-Marie Leprince, Director of Guest Culinary Experience, Princess Cruises
Segment Five: Rasselbock, Bixby Knolls, Long Beach – Participant in DINE LBC – Long Beach Restaurant Week
Segment Six: Executive Chef Mike Minor, Border Grill Las Vegas, BBQ Mexicana
Segment Seven: Angel Stadium’s Executive Chef Robert Biebrich and Pastry Chef Tracy Felipe Part One
Segment Eight: Angel Stadium’s Executive Chef Robert Biebrich and Pastry Chef Tracy Felipe Part Two

July 28: Harissa Restaurant, King’s Fish House, Stu and the Kids, Melissa’s Produce, Superfine Pizza, Five Crowns

Podcasts

Segment One: Show Preview with Co-Host Andy Harris
Segment Two: Alain Cohen, Chef / Proprietor Harissa & Got Kosher Bakery and Deli, Los Angeles
Segment Three: DINE LBC Long Beach Restaurant Week, King’s Fish House, Pine Ave.
Segment Four: 5th Annual Stu and The Kids Benefit at Vibiana, DTLA
Segment Five: Melissa’s Robert Schueller, Variety Summer Grapes
Segment Six: Chef Steve Samson, Superfine Pizza, DTLA
Segment Seven: Tommy Martin, Guest Ambassador, Five Crowns, 50 Years of Service
Segment Eight: Chef Andrew Gruel, Slapfish Restaurant Group, “Ask the Chef”

Now a tempting preview of this Saturday’s properly decadent show. It’s not, with profuse apologies, for dieters. If we’re successful we will always leave you incredibly hungry and thirsty. In our case, upon careful reflection, that’s probably a pretty good thing…

Harissa in the Pico-Robertson neighborhood of Los Angeles is the transformation of the long-running Got Kosher restaurant. It’s Tunisian fare (Kosher) with French accents and, now, A carefully selected beer and wine menu, too. We’ll catch up with Chef / Proprietor Alain Cohen.

Eat your heart out Long Beach! DINE LBC – Long Beach Restaurant Week returns August 4 to 12, 2018. Experience cuisine that delights the palate and defines the art of dining in Long Beach. Held annually, Dine LBC features value-oriented two or three course menus from dozens of Long Beach’s best restaurants in twelve unique neighborhoods throughout the city. The original location of King’s Fish House on Pine Avenue is one of the participating restaurants with a special 3-course dinner menu with choices for each course. We’ll meet General Manager John Montorio.

The 5th annual Stu and the Kids Fundraiser, an exceptional Thai-flavored Food & Wine Festival hosted by Chef Stuart Skversky (ex-Spago) with the help of his high-profile chef friends, returns to Vibiana in DTLA on Sunday, August 5, 2018. Proceeds will fund scholarships for Hill Tribe kids in Chaing Mai, Thailand. This is the 4th year we’ve proudly supported this significant Benefit. Executive Director & Founder, Stuart Skversky provides the preview.

It’s a great time to chat about cool and refreshing Summer fruits with our resident produce authority, The Prince of Produce, Robert Schueller of Melissa’s World Variety Produce. Variety Summer California Grapes are trending. Also a preview of the upcoming Hatch Chile season.

Chef Steve Samson of Rossoblu (DTLA) and Sotto (Century City-adjacent) fame is no stranger to preparing premium pizza that generates deserved raves. The superb Neapolitan pizza he cooks at Sotto in a wood burning-oven imported from Italy and assembled on-site by Italian craftsmen is well-known. Steps from Rossoblu he has just launched Superfine Pizza. It’s a thin-crust pizza with both Neapolitan and New York attributes. Chef Steve joins us with a finishing splash of California olive oil.

Brit Tommy Martin started as a Bartender at Corona del Mar’s Five Crowns back in 1968. 50 years later Tommy is the longest serving, active co-worker at Five Crowns. Earlier this Summer he was recognized with a very special honor. Five Crowns’ Guest Ambassador, Tommy Martin is our guest.

Chef Andrew Gruel, the founder of The Slapfish Restaurant Group, joins us with another installment of “Ask the Chef.” What’s the secret of proper Fish and Chips? How about drool-worthy Crab Cakes? We’ll find out from Chef Andrew with no added filler.

All of this and heaping helpings of extra deliciousness on this week’s not-to-miss show!

Alain Cohen of Harissa RestaurantHarissa in the Pico-Robertson neighborhood of Los Angeles is the transformation of the long-running Got Kosher restaurant going back to 2005. It’s Tunisian fare (Kosher) with French accents and, now, a carefully selected beer and wine list, too.

Harissa, the restaurant, pays homage to Chef Alain Cohen’s Tunisian origins, his family’s Paris restaurant, and his American culinary experiences. Harissa, the name, celebrates the beloved spicy sauce that symbolizes Chef Cohen’s vibrant cuisine. In fact, harissa is so valued in Tunisia that an old wives’ tale suggests a husband can judge his wife’s affections by the number of hot peppers she uses when preparing his food

Indeed, Chef Cohen’s harissa sauce stays true to the family recipe, that dates back generations to Tunisia—and while Harissa’s harissa has heat, the emphasis is on balance, not just spicines

“Tunisian cuisine is more savory than its Moroccan neighbor, which leads into the sweet side. Central to Tunisian cuisine is couscous, and you will find the dish well represented in our menu. As well, sample Chef Cohen’s signature Tunisian specialties–including house-made merguez sausage, traditional break pastry, fricassee, and pates a la but argue. Chef Cohen’s sausage making skills are also on display with our house-made charcuterie. And that’s just the beginning…”

“Chef Cohen has created a menu with something for every taste. Start with our diverse appetizer menu–if your taste runs to small plates and a glass of wine or beer. For a simpler lunch, enjoy our salads and sandwiches. And, if you want to immerse your palate in French Tunisian cooking, well, there is a full page devoted to these satisfyingly classic dishes.”

We’ll catch up with Chef / Proprietor Alain Cohen.

John MontorioEat your heart out Long Beach! DINE LBC – Long Beach Restaurant Week returns August 4 to 12, 2018. Experience cuisine that delights the palate and defines the art of dining in Long Beach. Held annually, Dine LBC features value-oriented two or three course menus from dozens of Long Beach’s best restaurants in twelve unique neighborhoods throughout the city.

The original location of King’s Fish House on Pine Avenue is one of the participating restaurants with a special 3-course dinner menu with choices for each course.

“A long time ago, we embarked on a road trip in search of the ultimate seafood experience. We traveled down the highways and byways, pulled up a seat, put on bibs, and soaked up the seafood experience: The no-name dishes with unforgettable flavor, the fresh-caught oysters and clams piled high, the hand-lettered specials on ancient chalkboards, and the savory simmer of every combination of spices imaginable….”

“The pleasure of preparing and sharing seafood was simple and genuine, and it brought out the best in everyone. Often we felt as if we’d been welcomed into somebody’s home. That’s what King’s Fish House is all about- and we’ve tried to bring all of these ideas together into one single, spectacular place, filled with camaraderie and celebration, and the things we love best!”

We’ll meet General Manager John Montorio.

Stuart SkverskyThe 5th annual Stu and the Kids Fundraiser, an exceptional Thai-flavored Food & Wine Festival hosted by Chef Stuart Skversky (ex-Spago) with the help of his high-profile chef friends, returns to Vibiana in DTLA on Sunday, August 5, 2018. Proceeds will fund scholarships for Hill Tribe kids in Chaing Mai, Thailand. This is the 4th year we’ve proudly supported this significant Benefit.

In 2009, Stuart Skversky, a graduate of the Culinary Institute of America and a rising-star chef, made a dramatic life change by giving up a promising chef career in Los Angeles to move to Chiang Mai, becoming a full-time volunteer at the Wat Dan Chan (a local Buddhist temple), teaching local children English, cooking and baking. Recognizing a need to help prepare these high-risk Hill Tribe kids following their graduation, he founded Stu and the Kids to better prepare them for adulthood, helping them get into a university or technical college and giving them the tools for an independent future.

Proceeds from this event go directly to the children’s education, school uniforms, supplies, housing, food and tuition for higher education. Now in their ninth year of fundraising throughout the world, Stu and The Kids has raised over $500,000 for the charity, including last year’s astounding record of $158,000 accumulated from the Los Angeles festival, fundraising on the east coast and online donations during 2017.

Stu and The Kids supervises 29 kids, including eleven that received scholarships in 2018 to support education and jobs in accounting, business management, in-home elder care, cooking and fashion and textiles. The charity hopes to increase the awards to twelve, four-year university scholarships in the coming year.

Tickets for advance general admission, VIP admission and kids may be purchased online.

Executive Director & Founder, Stuart Skversky provides the preview.

Melissa's Robert Schueller at the SoCal Restaurant Show 5th AnniversaryIt’s a great time to chat about cool and refreshing Summer fruits with our resident produce authority, The Prince of Produce, Robert Schueller of Melissa’s World Variety Produce. Variety Summer California Grapes are trending.

A late-season variety grape with an extremely high sugar content, the Candy Sweets® name describes its great flavor! Though petite in size, this amber-green seedless grape has a big taste that makes it an excellent kids snack or lunchbox favorite. Serve a bunch or two on a party platter; this grape’s firm, crunchy texture and sweetness plays well against any extra sharp cheese. Choose grapes that are firm, with no bruises, decay or shatter (loose grapes that have fallen off the stem). Vine stems should to be green and pliable, never dried out.

Also the incredible Hatch Chile season will launch the first week in August. These flavorful peppers are exclusively grown in the Mesilla Valley of New Mexico and are only available annually for a short season in August and part of September. They are considered by discriminating chile aficionados to be the best peppers in the world. We’ll get a fiery preview.

Steve Samson of Sotto and RossobluChef Steve Samson of Rossoblu (DTLA) and Sotto (Century City-adjacent) fame is no stranger to preparing premium pizza that generates deserved raves. The superb Neapolitan pizza he cooks at Sotto in a wood burning-oven imported from Italy and assembled on-site by Italian craftsmen is well-known.

Steps from Rossoblu he has just launched Superfine Pizza. It’s a thin-crust pizza with both Neapolitan and New York attributes. The mission is to use as many local, premium ingredients as possible. It’s by-the-slice or whole pies. Unusually the pizzas are cooked in an electric deck oven from Sweden. It gets up to temperature quickly and Chef Steve has found it to be more energy efficient than gas.

By-the-slice options include Tomato, Mozzarella, and Grana Padano ; Four Cheeses & Spinach; Escarole, Red Onion, Salt Cured Olives, Chilies, Fresh Mozzarella and Smoked Provolone; Pepperoni, Tomato, Mozzarella and Grana Padano; and Tomato, Garlic, Capers, Oregano, Chilies, Mint, Parsley, Basil and Extra Virgin Olive Oil (Vegan).

Chef Steve joins us with a finishing splash of California olive oil.

Delivery is on the horizon.

Tommy MartinBrit Tommy Martin started as a Bartender at Corona del Mar’s Five Crowns back in 1968. 50 years later Tommy is the longest serving, active co-worker at Five Crowns. Earlier this Summer he was recognized with a very special honor.

“In 1968, our favorite Brit, Tommy Martin, moved to Orange County from the East Coast. Seeing Five Crowns’ Tudor architecture and red English phone booth, he quickly applied for a job, sensing he and the restaurant would be a perfect fit. Lucky for us he was right. Little did we know that half a century later, after working as bartender, wine captain and now as our Guest Ambassador, Tommy would be Lawry’s longest serving active co-worker.”

“His energetic, positive attitude and genuine desire to make every moment memorable have endeared him to two generations of guests. For many, a night at Five Crowns without a visit tableside from him doesn’t quite seem the same. For first-timers, meeting such a colorful and charming character, English accent and all, has been a wonderful introduction to the restaurant, its hospitality and its history.”

Five Crowns’ Guest Ambassador, Tommy Martin is our guest.

Andy Harris and Andrew Gruel at Cabana 14 at the Cove at Pechanga Resort and CasinoChef Andrew Gruel, the founder of The Slapfish Restaurant Group, joins us with another installment of Ask the Chef.”

What’s the secret of preparing proper Fish and Chips? How important are the Chips? What’s the best fish to use? How about drool-worthy Crab Cakes? We’ll find out from Chef Andrew with the promise of no added filler.

Podcasts

Segment One: Show Preview with Co-Host Andy Harris
Segment Two: Alain Cohen, Chef / Proprietor Harissa & Got Kosher Bakery and Deli, Los Angeles
Segment Three: DINE LBC Long Beach Restaurant Week, King’s Fish House, Pine Ave.
Segment Four: 5th Annual Stu and The Kids Benefit at Vibiana, DTLA
Segment Five: Melissa’s Robert Schueller, Variety Summer Grapes
Segment Six: Chef Steve Samson, Superfine Pizza, DTLA
Segment Seven: Tommy Martin, Guest Ambassador, Five Crowns, 50 Years of Service
Segment Eight: Chef Andrew Gruel, Slapfish Restaurant Group, “Ask the Chef”

July 21: Midway Gourmet, George Motz, Bourbon Steak, Urbana Mexican Gastronomy, The Attic on Broadway, Union Station Farmers Market

Podcasts

Segment One: Show Preview with Co-Host Andy Harris
Segment Two: Chef Dominic Palmieri, The Midway Gourmet, OC Fair
Segment Three: Burger Authority George Motz, 3rd Edition of Hamburger America
Segment Four: Executive Chef Kyle Johnson, Michael Mina’s Bourbon Steak Los Angeles
Segment Five: Javier Cuadra, Owner & Founder, Urbana Mexican Gastronomy, Anaheim Packing House
Segment Six: Train-to-Table Farmers Market at Union Station DTLA
Segment Seven: Steve Massis, Proprietor, The Attic, Long Beach Part One
Segment Eight: Steve Massis, Proprietor, The Attic, Long Beach Part Two

Now an enticing preview of this Saturday’s lush and abundant show. It’s not, with profuse apologies, for dieters. If we’re successful we will always leave you incredibly hungry and thirsty. In our case, upon careful reflection, that’s probably a pretty good thing…

The OC Fair (Free Your Inner Farmer) is in full swing now through August 12th (Wednesday through Sunday) in Costa Mesa. Time to talk what’s new in Fair Food with The Midway Gourmet himself, Chef Dominic Palmieri. Think Caramel Crack Fries…

America’s foremost hamburger expert, George Motz, returns to the show. The 3rd edition of Hamburger America – A State-By-State Guide to 200 Great Burger Joints is now out. It’s completely revised and expanded.

Located in Glendale, BOURBON STEAK Los Angeles is Chef Michael Mina’s modern American steakhouse offering timeless dining experiences. At once classic and contemporary, the restaurant accomplishes all the traditions expected from a steakhouse with a flair of excitement. We’re firing up the broiler with Executive Chef Kyle Johnson.

Hidden in plain sight on the lower level of the Anaheim Packing House is the full-service Urbana Mexican Gastronomy. Its ‘Dia de los Muertos’ every day at URBANA, the Anaheim Packing House’s most colorful restaurant. Farm Fresh Mexican inspired plates are created by Chef Ernie Alvarado. Complementing the menu, URBANA’S sexy departure on craft cocktails featuring Tequila and Mezcal favorites as well as top shelf agave spirits. Proprietor Javier Cuadra is our guest.

Every Thursday from Noon to 6:00 p.m. Downtown Los Angeles’ historic Union Station’s South Patio is transformed into a bustling marketplace showcasing a diverse selection of SoCal’s farmers, artisans, crafters and culinary creations. The just launched Train-to-Table Farmers Market serves as an idyllic location for lunchtime small bites and drop-in shopping in the heart of this iconic landmark. Our guide is Ken Pratt, deputy executive officer real estate, Union Station Operations and Management.

Eat your heart out Long Beach! DINE LBC – Long Beach Restaurant Week returns August 4 to 12, 2018. Experience cuisine that delights the palate and defines the art of dining in Long Beach. Held annually, Dine LBC features value-oriented two or three course menus from dozens of Long Beach’s best restaurants in twelve unique neighborhoods throughout the city. The Attic on Broadway (with a Southern flair and potent libations) is one of the participating restaurants. We’ll meet proprietor Steve Massis.

All of this and heaping helpings of extra deliciousness on this week’s not-to-miss show!

Dominic Palmieri of Midway GourmetThe OC Fair (Free Your Inner Farmer) is in full swing now through August 12th (Wednesday through Sunday) in Costa Mesa. It’s a once-a-year thing, something that can only happen at the Fair – a food frenzy beyond compare.

Time to talk about what’s new in Fair Food with The Midway Gourmet himself, Chef Dominic Palmieri.

Think Caramel Crack Fries and on the savory side, Sriracha Turkey Leg.…

“You know you want it if it’s fried, wrapped in bacon or sprinkled with sugar!”

Last year 51 per cent of attendees surveyed said the only-at-the-Fair food was their favorite part of their visit. You just know the chefs have been laboring to move the needle even higher for 2018.

Is the OC Fair food crazier and more inventive this year? You be the judge.

George MotzAmerica’s foremost hamburger expert, George Motz, returns to the show. The 3rd edition of Hamburger America – A State-By-State Guide to 200 Great Burger Joints is now out. It’s completely revised and expanded. It features 50- brand new places from Coast-to-Coast to find the perfect burger.

Motz as made it his personal mission to preserve America’s hamburger heritage, and his travelogue spotlights the nation’s best roadside stands, nostalgic dinners, mon-n-pop shops, and college town favorites – all with George’s photographs and commentary throughout.

Whether you’re an armchair traveler, a serious connoisseur, or curious adventurer. Hamburger America is an essential resource for reclaiming this precious slice of Americana.

Kyle JohnsonLocated in Glendale, BOURBON STEAK Los Angeles is Chef Michael Mina’s modern American steakhouse offering timeless dining experiences. At once classic and contemporary, the restaurant accomplishes all the traditions expected from a steakhouse with a flair of excitement.

“Discover the Piano Bar abuzz with newfound libations, and the glamorous dining room boasting tableside services including our signature Japanese Whisky Cart and Michael Mina’s signature Lobster Pot Pie.”

Kyle Johnson has worked his way through some of Las Vegas’s finest restaurants and is now at Chef Michael Mina’s Bourbon Steak Los Angeles at The Americana at Brand as Executive Chef.  With his food philosophy focused on sourcing the highest quality ingredients prepared with a strong technique, he looks forward to cultivating a connection to the community. Through relationships with local farms and purveyors, he surprises guests with a locally influenced menu of modern steakhouse fare that’s sophisticated and approachable all at once.

We’re firing up the broiler with Executive Chef Kyle Johnson.

Javier CuadraHidden in plain sight on the lower level of the Anaheim Packing House is the full-service Urbana Mexican Gastronomy. Its ‘Dia de los Muertos’ every day at URBANA, the Anaheim Packing House’s most colorful restaurant.

Farm Fresh Mexican inspired plates are created by Chef Ernie Alvarado. Complementing the menu, URBANA’S sexy departure on craft cocktails featuring Tequila and Mezcal favorites as well as top shelf agave spirits.

“Restaurateur Javier Cuadra was raised between Orange County and Michoacan, “the belly” of Mexico. Michoacan boasts an abundance of culture and delectable street foods which influenced Javier into opening a restaurant shacking the region’s finest offerings.”

“I always had a passion for food, while going to college for international business I worked in the restaurant industry and this inspired me to have my own one day. Experiencing the unique cuisine that Mexico has to offer and seeing how there was nothing like that in Orange County inspired me to bring a small piece of Mexican culture here.

Javier’s love of “street food” has heavily influenced URBANA’s eclectic menu, which features natural and fresh ingredients including handmade tortillas, gourmet tacos and Red Snapper ceviche, creatively prepared by Chef Ernie Alvarado. “My personal favorite are the Mole enchiladas, made with house made Mole sauce that reminds me of home.” says Javier.

Located in the Anaheim Packing House, the candle-lit ambience has earned Golden Foodie Award honors among other recognitions, “The fact that together with Chef Ernie Alvarado we were able to change how people see Mexican cuisine is a huge accomplishment.”

Proprietor Javier Cuadra is our guest.

Ken PrattEvery Thursday from Noon to 6:00 p.m. Downtown Los Angeles’ historic Union Station’s South Patio is transformed into a bustling marketplace showcasing a diverse selection of SoCal’s farmers, artisans, crafters and culinary creations. The just launched Train-to-Table Farmers Market serves as an idyllic location for lunchtime small bites and drop-in shopping in the heart of this iconic landmark.

Union Station has partnered with California Certified Farmers Markets to bring the Train-to-Table Farmers Market to the historic venue, serving thousands of Metro travelers, downtown workers and residents every week.

“We are thrilled to offer this unique shopping experience in one of the most historic locations in Los Angeles,” said Ken Pratt, deputy executive officer real estate, Union Station Operations and Management. “Union Station has emerged as the gateway to the extraordinary renaissance in downtown Los Angeles, and the launch of the Train-to-Table Farmers Market is aligned with our ongoing efforts to deliver distinctive, new experiences in this remarkable public space.”

Playing to the strengths of the California climate, the historic South Patio opened in 1939 and was designed as a formal garden through which travelers (and often celebrities) exited the station. The expansive patio, featuring towering palm trees and an iconic 100-foot-tall clock tower, has evolved into a vibrant meeting place for Angelenos.

Our conductor is Ken Pratt, deputy executive officer real estate, Union Station Operations and Management.

Steve and Calvin MassisEat your heart out Long Beach! DINE LBC – Long Beach Restaurant Week returns August 4 to 12, 2018. Experience cuisine that delights the palate and defines the art of dining in Long Beach. Held annually, Dine LBC features value-oriented two or three course menus from dozens of Long Beach’s best restaurants in twelve unique neighborhoods throughout the city.

The Attic on Broadway (with a distinct Southern flair and ample libations) is one of the participating restaurants.

“Enjoy fresh Southern cuisine with a Southern California twist!”

It’s Breakfast, Lunch and Dinner 7 days plus Weekend Brunch. Dog-friendly and seating inside the restored Craftsman bungalow or on 2 shaded patios.

We’ll meet hands-on proprietor Steve Massis.

Podcasts

Segment One: Show Preview with Co-Host Andy Harris
Segment Two: Chef Dominic Palmieri, The Midway Gourmet, OC Fair
Segment Three: Burger Authority George Motz, 3rd Edition of Hamburger America
Segment Four: Executive Chef Kyle Johnson, Michael Mina’s Bourbon Steak Los Angeles
Segment Five: Javier Cuadra, Owner & Founder, Urbana Mexican Gastronomy, Anaheim Packing House
Segment Six: Train-to-Table Farmers Market at Union Station DTLA
Segment Seven: Steve Massis, Proprietor, The Attic, Long Beach Part One
Segment Eight: Steve Massis, Proprietor, The Attic, Long Beach Part Two

July 14: OC Fair, Jennifer Segal, SakeOne, Ceviche and Aguachile Festival, Daniel Mattern, Smorgasburg LA

Podcasts

Segment One: Show Preview with Co-Host Andy Harris
Segment Two: OC Fair Culinary Arts Programming – OC Promenade Building
Segment Three: “Once Upon a Chef’s” Jennifer Segal
Segment Four: Jack Lien, SakeOne, Forest Grove, Oregon
Segment Five: Edgar Cisneros, Producer, Puerto Vallarta’s 6th Annual Ceviche & Aguachile Festival
Segment Six: Executive Chef / Proprietor Daniel Mattern, Friends & Family, Thai Town Los Angeles
Segment Seven: Zach Brooks, Market Manager, Smorgasburg LA
Segment Eight: Chef Andrew Gruel

Now an engaging preview of this Saturday’s properly decadent show. It’s not, with profuse apologies, for dieters. If we’re successful we will always leave you incredibly hungry and thirsty. In our case, upon careful reflection, that’s probably a pretty good thing…

The OC Promenade Building at the OC Fair is the Home of all the entertaining OC Fair Culinary Arts programming including the OC Promenade Main Stage. It’s the year of “Feed Your Inner Farmer!” celebrating people who play a key role in California agriculture. We’ll meet Pamela Wnuck, the Fair’s long-time Culinary Arts Supervisor for a preview.

Once upon a time Jennifer Segal went to culinary school and worked in fancy restaurants. One marriage and two kids later she created Once Upon a Chef, the popular blog that combines her chef skills with delicious, fresh, and accessible ingredients for family-friendly meals. Today, Jenn cooks dinner for hers every night and in her first, long-in-the-works cookbook, Once Upon a Chef – The Cookbook: 100 Tested, Perfected and Family-Approved Recipes, she shares 100 recipes that will up your kitchen game and surprise you with their ease and bold flavors.

Near the foodie mecca that is Portland, OR is SakeOne located in Forest Grove, “America’s Premium Sake Company.” Why a Sake brewery in Tualatin Valley, OR ? Foremost it’s the pristine, naturally soft water quality. We’ll hear about the Sake brewing process, and a lot more, from SakeOne’s Jack Lien.

The 6th Edition of Puerto Vallarta’s celebrated Ceviche and Aguachile Festival is set for Sunday, July 29th in Old Town Puerto Vallarta from Noon to 7:00 p.m. Producer & Founder Edgar Cisneros reels in all the spicy details for us live from Puerto Vallarta.

Friends & Family, a new Thai Town staple and beloved dining destination, launched dinner service this last week. The well-received hybrid dining/takeaway concept created by Chefs Daniel Mattern and Roxana Jullapat transforms into full dinner service in the evenings (Wednesday through Sunday), offering a variety of shared plates and mains that incorporate sustainably-raised, hearth-roasted meats, seasonal vegetables, farmers’ market salads and their favorite heritage grains. We pull the busy Chef Daniel off the line for a chat.

We’re celebrating National Ice Cream Day (July 15th) with Zach Brooks, the Market Manager for DTLA’s Sunday Smorgasburg LA. July 15th marks the return of Ice Cream Alley at Smorgasaburg LA. It runs every Sunday through Labor Day weekend.

Chef Andrew Gruel, the founder of The Slapfish Restaurant Group, joins us with another installment of “Ask the Chef.” Octopus (grilled) and squid / calamari are seen on a lot of restaurant menus. Why are they sustainable and what is the best way of preparing them ? We’ll find out from Chef Andrew.

All of this and heaping helpings of extra deliciousness on this week’s not-to-miss show!

Pamela WnuckThe OC Promenade Building at the OC Fair is the Home of all the entertaining OC Fair Culinary Arts programming including the OC Promenade Main Stage. It’s the year of “Feed Your Inner Farmer!” celebrating people who play a key role in California agriculture.

If you love to cook or love to eat, this is the place to meet at The OC Fair!

Culinary Arts is taking center stage at the 2018 OC Fair. The Main Stage is booked every day throughout the fair and will be host to chefs, bakers, farmers, floral artists, food bloggers, mixologists, brewers, butchers and more.

Learn from the best during demos and tasting sessions stocked with kitchen secrets, war stories and more – straight from the experts. The 30-minute culinary demonstrations are always new and exciting, educational and FREE. For the inside scoop on everything culinary, stop by the information desk. The stage schedule changes daily and is subject to change without notice.

We’ll meet Pamela Wnuck, the Fair’s long-time Culinary Arts Supervisor for a tempting preview.

Jennifer SegalOnce upon a time Jennifer Segal went to culinary school and worked in fancy restaurants. One marriage and two kids later she created Once Upon a Chef, the popular blog that combines her chef skills with delicious, fresh, and accessible ingredients for family-friendly meals.

Today, Jenn cooks dinner for hers every night and in her first, long-in-the-works cookbook, Once Upon a Chef – The Cookbook: 100 Tested, Perfected and Family-Approved Recipes, she shares 100 recipes that will up your kitchen game and surprise you with their ease and bold flavors.

There is something for every meal of the day starting with breakfast favorites like Maple, Coconut & Blueberry Granola and Savory Ham & Cheese Waffles. Simple soups, salads, and sandwiches make ideal lunches (try the Fiery Roasted Tomato Soup paired with Smoked Gouda & Pesto Grilled Cheese Sandwiches), plus entrées the whole family will love like Buttermilk Fried Chicken Tenders. And for those casual get-togethers it’s easy to whip up some Buttery Cajun Popcorn and bowls of Sweet, Salty & Spicy Pecans. You’ll also fall in love with go-to sweets such as Toffee Almond Sandies and a Classic Chocolate Lover’s Birthday Cake.

“With the authority of a professional chef and the practicality of a busy working mom, Jenn teaches you to improve your cooking one recipe at a time, with helpful tips on topics such as how to season correctly with salt, how to balance flavors, and how to make the most of leftovers.”

Jack LienNear the foodie mecca that is Portland, OR is SakeOne, located in Forest Grove, “America’s Premium Sake Company.” Why a Sake brewery in Tualatin Valley, OR? Foremost it’s the pristine, naturally soft water quality.

SakeOne brews three lines of premium Sake in Oregon including Momokawa, Moonstone and G Sake. At their Forest Grove brewery you can enjoy Premium Sake Flights in their Tasting Room and also partake of their educational Brewery Tour (at no charge.)

Sake is an ancient beverage dating back nearly 3,000 years, but began its refinement about 1,000 years ago. Today’s premium styles of sake (Junmai, Ginjo, Daiginjo, and others) are only about forty-five years old and still not a significant percentage of all sake produced. But, in the US, premium sake is more than half the market and growing.

“At SakéOne we tap into the idyllic waters of Oregon’s Willamette Valley to brew pure, premium saké in a variety of styles. Check out our bold and crisp G Saké, fruit-infused Moonstone and versatile Momokawa brands.”

We’ll hear about the Sake brewing process, and a lot more, from SakeOne’s expert, Jack Lien.

Edgar CisnerosThe 6th Edition of Puerto Vallarta’s celebrated Ceviche and Aguachile Festival is set for Sunday, July 29th in Old Town Puerto Vallarta from Noon to 7:00 p.m.

The Festival celebrates the local seafood delicacy with participating restaurants, local microbreweries, and raicilla producers. 30, plus, varieties will be available to sample including vegetarian options.

“Aguachile is a Mexican dish made of shrimp, submerged in liquid seasoned with chili peppers, lime juice, salt, cilantro, and slices of onion. Fresh vegetables such as cucumber are usually added.” It can be thought of as a kicked-up version of ceviche.

Producer & Founder Edgar Cisneros reels in all the spicy details for us live from Puerto Vallarta.

Daniel MatternFriends & Family, a new Thai Town staple and beloved dining destination, launched dinner service this last week. The well-received hybrid dining/takeaway concept created by Chefs Daniel Mattern and Roxana Jullapat transforms into full dinner service in the evenings (Wednesday through Sunday), offering a variety of shared plates and mains that incorporate sustainably-raised, hearth-roasted meats, seasonal vegetables, farmers’ market salads and their favorite heritage grains.

“We’re ready to add a great neighborhood dinner option to Thai Town,” said Mattern. “With a comfortable vibe and market-driven food, it’ll be a unique spot in the neighborhood, and the perfect place for an impromptu dinner or casual meet-up meal with friends before catching a show at the Greek.”

“To start, the seasonally-rotating menu will feature savory items paired with bright summer produce such as Chicken Liver Toast with Apricot and Nigella and Spiced Half Chicken with New Potatoes and Purslane Salad as well as hearty mains including Wild Salmon Grilled in Grape Leaves over Almond Wood and Hanger Steak with Kimchi Mayo and Crispy GreensGuests will also enjoy dishes that focus on the use of heritage grains including the Spelt Pretzel with Mustard Dipping Sauce or the Smoked Fish & Beer Rarebit with Housemade Rye Sourdough, both perfect for sharing over a pint (or two).”

Complementing the market-driven fare will be a selection of natural wines hand-picked by Mattern and Jullapat to pair with the menu’s robust flavors, as well as craft beer on tap from some of their favorite local breweries including Eagle Rock BreweryCraftsman Brewing and Beachwood Brewing. To finish, diners will be able to indulge in seasonal housemade desserts like Jullapat’s fan-favorite, Huckleberry Meringue with Blueberry Compote and Buttermilk-Blueberry Ice Cream or Sorghum Sticky Pudding, Dates and Roasted Apricots.

We pull the busy Chef Daniel off the line for a chat.

Zach BrooksWe’re celebrating National Ice Cream Day (July 15th) with Zach Brooks, the Market Manager for DTLA’s Sunday Smorgasburg LA. July 15th marks the return of Ice Cream Alley at Smorgasaburg LA. It runs every Sunday through Labor Day weekend.

“Prepare that sweet tooth! National Ice Cream Day happens once a year, and at Smorgasburg LA, we celebrate all summer long with the launch of Ice Cream Alley featuring over 10 popups from the best ice cream vendors that LA has to offer. Ice cream alley runs July 15 through Labor Day weekend, so don’t miss out on your chance to indulge in scoops, ice cream sandwiches, pops and more.”

Smorgasburg LA is open every Sunday on the five-acre site of the weekday Alameda Produce Market in Downtown Los Angeles, which is part of a larger, new development called ROW DTLA.

Each Sunday, find dozens of exciting food vendors at Smorgasburg LA, plus sophisticated shopping from the realms of design, craft, style, vintage, wellness, and more. Cultural events, pop-ups, and other surprises transform the vast site into a new node in Downtown LA’s burgeoning scene, and a unique destination for the region.

Andy Harris and Andrew Gruel at Cabana 14 at the Cove at Pechanga Resort and CasinoChef Andrew Gruel, the founder of The Slapfish Restaurant Group, joins us from the road with another installment of “Ask the Chef.”

Octopus (grilled) and squid / calamari are seen on a lot of restaurant menus. Why are they sustainable and what is the best way of preparing them ? No rubbery & extra chewy octopus, please. We’ll find out from Chef Andrew.

Podcasts

Segment One: Show Preview with Co-Host Andy Harris
Segment Two: OC Fair Culinary Arts Programming – OC Promenade Building
Segment Three: “Once Upon a Chef’s” Jennifer Segal
Segment Four: Jack Lien, SakeOne, Forest Grove, Oregon
Segment Five: Edgar Cisneros, Producer, Puerto Vallarta’s 6th Annual Ceviche & Aguachile Festival
Segment Six: Executive Chef / Proprietor Daniel Mattern, Friends & Family, Thai Town Los Angeles
Segment Seven: Zach Brooks, Market Manager, Smorgasburg LA
Segment Eight: Chef Andrew Gruel

July 7: Live from Golden Road Brewing in Anaheim!

Podcasts

Segment One: Show Preview with Co-Host Andy Harris
Segment Two: Robert Schueller, Melissa’s Prince of Produce
Segment Three: Food, Libation & Travel Journalist Anne Marie Panoringan
Segment Four: Mark Oberle of Mediocrity Mead and Beekeeper Andrew Segina, San Diego
Segment Five: Adam Levoe, Director of Restaurant Operations, Golden Road Brewing
Segment Six: Jay Henderson, West Coast Prime Meats, representing The Meatheads
Segment Seven: Victor Novak, Brewmaster & Steven Torres, Anaheim Head Brewer, Golden Road Brewing Part One
Segment Eight: Victor Novak, Brewmaster & Steven Torres, Anaheim Head Brewer, Golden Road Brewing Part Two

We’re still celebrating the 4th Of July so you’re cordially invited. This Saturday morning we’re at the Golden Road Pub OC at the Anaheim Golden Road Production Brewery located right across E. Orangewood Avenue from the south entrance to our home at Angel Stadium. At least 35 rotating styles of premium craft beer on tap to sip and savor. Hoppy 4th to all! (That’s a touch of beer humor…) Salud!

Now an engaging preview of this Saturday’s properly effervescent show. It’s not, with profuse apologies, for dieters. If we’re successful we will always leave you incredibly hungry and thirsty. In our case, upon careful reflection, that’s probably a pretty good thing…

It’s now officially Summer and the best of the Summer crop of fresh fruits is now readily available. It’s a bounty of everything from juicy grapes to ripe figs. Our resident produce authority, Robert Schueller of Melissa’s, joins us with an update. Robert is also on stage at the Culinary Arts Pavilion in the OC Promenade Building Opening Day at the OC Fair on Friday, July 13th.

One of our favorite OC-based food, libation and travel writers is Anne Marie Panoringan. She recently spent 48 intense hours in the Santa Ynez Valley researching a few of the best picks in food, beverages, attractions and accommodations for a travel piece in the special Summer Travel issue of OC Weekly. Anne Marie graciously shares some of her exclusive finds with us.

Viceland’s “Beerland” just concluded it’s third season of 6 new episodes. This Season Megan Gill, Golden Road Brewing’s Co-Founder, traveled to New Orleans, Canada, San Diego, Pittsburgh and West Texas to find the best-of-the-best home brewers in each area. Then, in the Finale at Golden Road’s production brewery in Anaheim, a team of distinguished judges and Meg tasted the five styles and then decided the winner from among the five geographic finalists. We’re chatting with the winning home brewer. 100 barrels of the winning style were brewed for distribution by Golden Road festively packaged in a special and colorful 19.2 ounce can.

Chef Adam Levoe started with Golden Road cooking at their original Pub in the flagship Los Angeles (Atwater Village) Brewery in 2011. He’s also notably a serious home brewer. Adam’s domain has grown right along with Golden Road Brewing and he now serves as the Director of Restaurant Operations. We’re breaking bread with Chef Adam.

The Meatheads (Terry and Jay) are our resident, well-informed protein experts from West Coast Prime Meats. Jay Henderson joins us to talk about all the hoopla concerning grass-finished and grass-fed beef. How does this differ from grain-fed beef? What’s the flavor profile?

We’re initiating a new monthly segment on the “SoCal Restaurant Show” called “Ask the Brewer.” To embark on this we’re delighted to have Golden Road’s highly accomplished Brewmaster, Victor Novak, and Anaheim Head Brewer Steven Torres with us. Beer pairs really well with food. Victor and Steven will provide us with a tall stein of refreshing “Beer Pairing 101.”

All of this and heaping helpings of extra deliciousness on this week’s not-to-miss show!

Robert Schueller of Melissa's World Variety Produce in the AM830 KLAA StudioIt’s now officially Summer and the best of the Summer crop of fresh fruits is now readily available. It’s everything from juicy grapes to ripe figs. Our resident produce authority, Robert Schueller of Melissa’s, joins us with a bumper crop of an update.

Robert is also on stage at the Culinary Arts Pavilion in the OC Promenade Building Opening Day at the OC Fair on Friday, July 13th at 1:00 p.m. with the “Exciting Peppers” presentation and again at 3:00 p.m. with his “Produce Trends and New Products” presentation.

The Best in Season right now with fruit is Figs, Lychees, Organic Plum Bites, Organic Drinking Coconuts, Cherimoyas and Variety Grapes.

New from Melissa’s is their Drinking Coconut. Why bother with a bottle or a can when Mother Nature herself has already created the perfect beverage—coconut water—and the perfect vessel—the coconut itself! Grown on an organic farm in Thailand, these coconuts have everything you could want and more.

First, there’s the water. It’s sweet, refreshing and totally thirst-quenching, with a freshness you just can’t find in packaged products. It’s also an excellent source of electrolytes, including potassium. In addition to the great flavor, it couldn’t be any easier to enjoy. The coconut comes with its own straw (just look under the coconut!), has an easy-open pop-top (no more machetes!), and sits on a recyclable cardboard band, so you can set it down on a table (no rolling around!). This absolutely delicious coconut really has it all.

Anne Marie PanoringanOne of our favorite OC-based food, libation and travel writers is the always on-the-move Anne Marie Panoringan. (Just ask her about Breakfast or Cocktails…)

She recently spent 48 intense hours in the Santa Ynez Valley researching a few of the best picks in food, beverages, attractions and accommodations for a travel piece in the special Summer Travel issue of OC Weekly. Anne Marie graciously shares some of her finds with us along with a few (Off-the-Menu) suggestions that didn’t find their way into print.

We’re highlighting everything from the newly expanded Chumash Casino Resort, to the 7-days a week Happy Hour at The Landsby’s Mad & Vin and then on to breakfast at Los Olivos’ The Bear and Star.

Mark OberleViceland’s “Beerland” just concluded its third season of 6 new episodes. This Season Megan Gill, Golden Road Brewing’s Co-Founder, traveled to New Orleans, Canada, San Diego, Pittsburgh and West Texas to find the best-of-the-best home brewers in each area. Then, in the Finale at Golden Road’s production brewery in Anaheim, a team of distinguished judges and Meg tasted the five styles and then decided the winner from among the five geographic finalists.

We’re chatting with a member of winning home brewers’ team, Mark Oberle. 100 barrels of their winning style, Brother’s Brood Milk Porter Braggot, were brewed for distribution by Golden Road festively packaged in a special and colorful 19.2 ounce can. Braggot is made with 50% honey and 50 % malt. The winning recipe is by Mark Oberle and John Botica.

Mark’s unusual day job is as Owner & Meadmaker at San Diego’s Meadiocrity, one of San Diego’s first meaderies.

Adam LevoeChef Adam Levoe started with Golden Road cooking at their original Pub in the flagship Los Angeles (Atwater Village) Brewery in 2011. He’s also notably a serious home brewer.

Adam’s domain has grown right along with Golden Road Brewing and he now serves as the Director of Restaurant Operations. Golden Road Pubs exist at Atwater Village, Grand Central Market in DTLA, Anaheim, LAX and, now, Sacramento.

The appealing Pub menus also offer Vegan options.

We’re breaking bread with Chef Adam.

Jay HendersonThe Meatheads (Terry and Jay) are our resident, well-informed protein experts from West Coast Prime Meats. Jay Henderson joins us to talk about all the hoopla concerning grass-finished and grass-fed beef. How does this differ from grain-fed beef? What’s the flavor profile?

 

Victor Novak and Steven TorresWe’re initiating a new monthly segment on the “SoCal Restaurant Show” called “Ask the Brewer.” To embark on this we’re delighted to welcome Golden Road’s highly accomplished Brewmaster, Victor Novak, and Anaheim Head Brewer Steven Torres.

Beer pairs really well with food. Victor and Steven will provide us with a tall stein of refreshing “Beer Pairing 101.”

On tap are suggestions for what pairs with Light Lager; Hefeweizen & Belgian Ales; Pale Ales & Session IPAs; Sours & Fruity Beers; IPAs; Red Amber & Brown Ales; and Stouts & Porters.

Podcasts

Segment One: Show Preview with Co-Host Andy Harris
Segment Two: Robert Schueller, Melissa’s Prince of Produce
Segment Three: Food, Libation & Travel Journalist Anne Marie Panoringan
Segment Four: Mark Oberle of Mediocrity Mead and Beekeeper Andrew Segina, San Diego
Segment Five: Adam Levoe, Director of Restaurant Operations, Golden Road Brewing
Segment Six: Jay Henderson, West Coast Prime Meats, representing The Meatheads
Segment Seven: Victor Novak, Brewmaster & Steven Torres, Anaheim Head Brewer, Golden Road Brewing Part One
Segment Eight: Victor Novak, Brewmaster & Steven Torres, Anaheim Head Brewer, Golden Road Brewing Part Two

June 30: Curtis Stone, W. Scott Koenig, Wine Exchange, Succulent Cafe, Rancho Gordo

Podcasts

Segment One: Show Preview with Co-Host Andy Harris
Segment Two: “A Gringo in Mexico’s” W. Scott Koenig, Seven Days in The Valle: Baja California’s Wine Country Cuisine
Segment Three: Chef Curtis Stone, Maude, Gwen and SHARE by Curtis Stone Part One
Segment Four: Chef Curtis Stone, Maude, Gwen and SHARE by Curtis Stone Part Two
Segment Five: The Wine Exchange’s Tristen Beamon, Bordeaux Barrel Tastings for the 2017 Vintage
Segment Six: Proprietors David & Sylvia Brents, Succulent Café Wine Charcuterie, Solvang
Segment Seven: Steve Sando, Rancho Gordo
Segment Eight: Chef Andrew Gruel, Slapfish Restaurant Group

Now an enticing preview of this Saturday’s properly decadent show. It’s not, with profuse apologies, for dieters. If we’re successful we will always leave you incredibly hungry and thirsty. In our case, upon careful reflection, that’s probably a pretty good thing… Keep in mind we’re here with you live every Saturday morning with an action-packed show typically overflowing with tasty treats.

Newly published is Seven Days in The Valle: Baja California’s Wine Country Cuisine by W. Scott Koenig. Koenig is known for his blog and alter ego, A Gringo in Mexico, where he reports on food and culture in the state of Baja California — just across the US Mexican border. In Seven Days in The Valle, he focuses his camera lens and writing on the cuisine of the Valle de Guadalupe, Mexico’s main wine-producing region. Scott Koenig joins us.

Realizing a lifelong dream, Chef Curtis Stone opened his first solo restaurant, Maude (Beverly Hills, CA), in February 2014. Affectionately named after his late paternal grandmother, the restaurant pays homage to Curtis’ first culinary mentor whose sensibilities are resonant throughout the restaurant experience. The menu at Maude is a set multi-course chef’s tasting menu that is created around one of the world’s great wine regions. Maude’s “menu-less” format and intimate 24-seat dining room and open kitchen chef’s counter, invites guests to put their trust into the hands of the chef. Chef Curtis is our guest to discuss the next wine region on Maude’s menu.

You don’t have to be a wine connoisseur to appreciate the high-quality of wine from Bordeaux, France. It’s one of the great wine grape growing regions of the world. Our resident wine authority, Tristen Beamon from The Wine Exchange, was recently in Bordeaux tasting wines in the barrel from the 2016 harvest. We’ll get his insider’s report on what to expect.

“Located in the heart of downtown Solvang, we have been open since 2011, Succulent Cafe Wine Charcuterie serves up comfort cuisine with a twist while sourcing local, seasonal ingredients from neighborhood farmers & fisherman to ensure the freshest quality whenever possible.  We believe in delicious food served in ample portions that compliment our wonderful local wines and craft beers.  Succulent also offers a variety of signature cocktails.” Proprietors David and Sylvia Brents are our guests.

In a few short years, Napa’s Steve Sando has taken the lowly bean from a healthy but neglected, over-bred member of the vegetable family to a near superstar-status ingredient. Sando’s company Rancho Gordo, grows heirloom and heritage varieties and works with influential chefs like Thomas Keller, Deborah Madison, Paula Wolfert and Annie Sommerville. His new book is The Rancho Gordo Vegetarian Kitchen. We’re shelling beans with Steve Sando.

Chef Andrew Gruel, the founder of The Slapfish Restaurant Group, joins us with another installment of “Ask the Chef.” Abalone, a tasty delicacy once abundant in California waters, is making a deserved comeback. It still can’t be harvested from our coastal waters but farm-raised abalone is coming into it’s own. It’s just a slow process. It’s delicious pounded and then sautéed. Chef Andrew provides the informative overview.

All of this and heaping helpings of extra deliciousness on this week’s not-to-miss show!

Program Note For our July 7th Show celebrating the 4th of July we’ll be live from the new Golden Road Pub OC located across the street from Angel Stadium.

W Scott KoenigNewly published is Seven Days in The Valle: Baja California’s Wine Country Cuisine by W. Scott Koenig. Koenig is known for his blog and alter ego, A Gringo in Mexico, where he reports on food and culture in the state of Baja California — just across the US Mexican border. In Seven Days in The Valle, he focuses his camera lens and writing on the cuisine of the Valle de Guadalupe, Mexico’s main wine-producing region.

“Chefs in Baja California have been experimenting with recipes combining Mediterranean, Asian and Mexican influences with local ingredients for nearly two decades, creating a unique cuisine.” Koenig explains. They often grow their own vegetables and herbs, source meat from area ranches and enjoy a supply of fresh seafood from the nearby Pacific.

Koenig conceived Seven Days in The Valle while assisting the Culinary Institute of America on a seven-day trip through Baja California as they filmed a documentary. “I had hundreds of images from that experience and a backlog of past photos and interviews; I felt it was time for a book on the Valle de Guadalupe. My goal was to tell the story of this magical place through the experiences of its chefs – whose restaurants are some of my favorites anywhere.”

A Gringo in Mexico’s Scott Koenig joins us.

Curtis StoneRealizing a lifelong dream, Chef Curtis Stone opened his first solo restaurant, Maude (Beverly Hills, CA), in February 2014. Affectionately named after his late paternal grandmother, the restaurant pays homage to Curtis’ first culinary mentor whose sensibilities are resonant throughout the restaurant experience.

The menu at Maude is a set multi-course chef’s tasting menu that is created around one of the world’s great wine regions. Maude’s “menu-less” format and intimate 24-seat dining room and open kitchen chef’s counter, invites guests to put their trust into the hands of the chef.

Chef Curtis is our guest to discuss the next wine region, The Central Coast, on Maude’s menu.

“Get out your sunscreen and put on your Ray-Bans because summer at Maude is a road trip up the Central Coast of California.  After our European journeys through the old world vines of Rioja and Burgundy, Curtis and the Maude Squad have decided to embrace the beauty of their own backyard in a bit of a staycation, visiting local farmers, purveyors, and winemakers.”

“Expect Executive Chef Justin Hilbert to unearth a treasure trove of shellfish for this new menu from simple bites that taste of the ocean to conceptual uses of seafood that will surprise and delight.  As always, the wine team has uncovered gems from small producers and will also pair seasonal courses with the big guns – the California icons who put this region on the wine map.”

“The Central Coast is a right of passage for wine lovers.  The ingredients inspire endless possibilities.”

Tristan BeamonYou don’t have to be a wine connoisseur to appreciate the high-quality of wine from Bordeaux, France. It’s one of the great wine grape growing regions of the world.

Our resident wine authority, Tristen Beamon from The Wine Exchange, was recently in Bordeaux tasting wines in the barrel from the 2016 harvest. We’ll get his insider’s report on what to expect.Who says Bordeaux is expensive?

This year Tristen has journeyed to Bordeaux twice tasting some of the greatest potential wine values in the world. “So as we like to say here at Wine Exchange…Let the games begin!”

Succulentm Cafe Wine Charcuterie“Located in the heart of downtown Solvang, we have been open since 2011, Succulent Cafe Wine Charcuterie serves up comfort cuisine with a twist while sourcing local, seasonal ingredients from neighborhood farmers & fisherman to ensure the freshest quality whenever possible.”

“We believe in delicious food served in ample portions that compliment our wonderful local wines and craft beers.  Succulent also offers a variety of signature cocktails.”

“Our small cafe is family owned and operated with a focus on the community needs and wants. We strive to go back to the traditions of homemade biscuits & gravy, jams & jellies, hearty meals, and desserts.”

“Our culinary team works hard making all our dishes from scratch, while our service staff strives to make your dining experience a wonderful and memorable one.  Serving breakfast, lunch & dinner, you can enjoy your meal in our rustic & cozy dining room or on our beautiful succulent filled patio.”

“Whether it be a glass of wine with a charcuterie plate or enjoying Sunday dinner with the family, all of us at Succulent Café will do our very best to make your experience a most memorable one.”

Breakfast and lunch are served fast casual style and dinner is full table service. Closed on Tuesday.

Proprietors David and Sylvia Brents are our guests.

Steve SandoIn a few short years, Steve Sando has taken the lowly bean from a healthy but neglected, over-bred member of the vegetable family to a near superstar-status ingredient. Sando’s company Rancho Gordo, grows heirloom and heritage varieties and works with influential chefs like Thomas Keller, Deborah Madison, Paula Wolfert and Annie Sommerville. His new book is The Rancho Gordo Vegetarian Kitchen – Everyday Cooking with Heirloom Beans, Vegetables, Greens, and Grains.

“My first harvested heirloom bean was Rio Zape. They were pretty and easy to grow but I had no idea what to expect when I cooked them. They were similar to the pintos I liked but there was so much more going on. “Hints of chocolate and coffee mixed with an earthy texture made my head spin. I was blown away by Rio Zape and the other heirloom beans I was growing, but also really confused why they were such a big secret. I took the beans to the farmers market, organizing things on my kitchen table. Soon there was a warehouse, followed by more markets and mail order. It seems we had struck a nerve. People agreed that heirloom beans were worth saving, growing and cooking. Currently our warehouse, a retail shop and offices are in Napa, California and a stop here is part of many tours of the wine country. We were asked to open a store at the Ferry Building in San Francisco and as you can imagine, we jumped at the chance.”

“All of my agricultural pursuits have been based on being someone who likes to cook but gets frustrated by the lack of ingredients, especially those that are native to the New World. One of the things that originally drew me to beans was the fact that they are indigenous to the Americas. It seems to me these indigenous ingredients should be familiar, if not common. American cuisine is re-inventing itself and I’d love to include ingredients, traditions and recipes from north and south of the border as part of the equation. I love the concept of The Americas. I feel as if it’s just as important as the European heritage many of us share.”

We’re shelling heirloom beans with Steve Sando.

Andrew Gruel at the AM830 KLAA StudiosChef Andrew Gruel, the founder of The Slapfish Restaurant Group, joins us with another installment of Ask the Chef.”

Abalone, a tasty delicacy once abundant in California waters, is making a well-deserved comeback. It still can’t be harvested from our coastal waters but farm-raised abalone is coming into it’s own. It’s just a slow process. It’s delicious pounded and then sautéed. Chef Andrew provides the informative overview.

Podcasts

Segment One: Show Preview with Co-Host Andy Harris
Segment Two: “A Gringo in Mexico’s” W. Scott Koenig, Seven Days in The Valle: Baja California’s Wine Country Cuisine
Segment Three: Chef Curtis Stone, Maude, Gwen and SHARE by Curtis Stone Part One
Segment Four: Chef Curtis Stone, Maude, Gwen and SHARE by Curtis Stone Part Two
Segment Five: The Wine Exchange’s Tristen Beamon, Bordeaux Barrel Tastings for the 2017 Vintage
Segment Six: Proprietors David & Sylvia Brents, Succulent Café Wine Charcuterie, Solvang
Segment Seven: Steve Sando, Rancho Gordo
Segment Eight: Chef Andrew Gruel, Slapfish Restaurant Group

June 23: FukuBurger, Ricardo Zarate, Journeyman’s Food & Drink, Lido Bottle Works, The Landsby

Podcasts

Segment One: Show Preview with Co-Host Andy Harris
Segment Two: Chef Colin Fukunaga, FukuBurger, Las Vegas
Segment Three: Chef Ricardo Zarate, Rosaline in West Hollywood
Segment Four: Executive Chef Zach Geerson, Journeyman’s Food + Drink, The Hotel Fullerton, Fullerton
Segment Five: Brett Karas, Operating Partner / General Manager, Lido Bottle Works, Newport Beach
Segment Six: Barry Prescott, General Manager, The Landsby and Mad & Vin, Solvang
Segment Seven: Chef Andrew Gruel, Slapfish Restaurant Group

Now a salivating preview of this Saturday’s extra rich show. It’s not, with profuse apologies, for dieters. If we’re successful we will always leave you incredibly hungry and thirsty. In our case, upon careful reflection, that’s probably a pretty good thing… Keep in mind we’re here with you live every Saturday with an action-packed show typically overflowing with tasty treats.

When it comes to award-winning burgers for the true enthusiast the place to go in Las Vegas is FukuBurger. They have their original rolling grill food truck on the road as well as a bricks-and-mortar location in Chinatown. There were recently in L.A. at the Sunday Smorgasburg as the invited guest of noted burger authority, George Motz. We’re flipping a Tamago Burger with Co-Founder Colin Fukunaga.

We chatted with Chef Ricardo Zarate recently about his new restaurant in Las Vegas, Once, located at The Palazzo Resort. His new flagship in West Hollywood (launched last June) is Rosaline. Here Chef Ricardo takes his guests back to his roots with a menu of classic Peruvian dishes alongside “street-food” fare updated with a California sensibility.

Journeyman’s Food & Drink (right off the 91 Freeway in Fullerton) is the most recent passion project of executive chef Zachary Geerson. It’s a real discovery and a true dining experience. The cuisine which can only be explained as Post-modern and globally-inspired, draws from chef Zach and his team’s diverse cultural background and training. Chef Zach, being of Sicilian descent, uses that and his love for Italian cuisine, as a jumping off point for some dishes and inspiration from his wife, Olivia, who is Thai and Laotian. We’ll meet the enthusiastic & passionate Chef Zach.

Lido Bottle Works is a craft beer, wine, bottle shop and public house owned by Newport Beach natives located at Newport Beach’s Lido Marina Village. Enjoy a wide array of carefully collected and selected small batch beers, wines by the bottle and glass, and a tapas style menu of small bites, tasty offerings and delicious California coastal cuisine from Chef Amy Lebrun. Lido Bottle Works is focused on offering locally sourced and sustainable ingredients in a stylish yet casual environment for locals and visitors alike. On the menu are winemaker and brewer events, an art gallery, live music, and more. Brett Karas, Operating Partner/General Manager is our guest.

The Landsby is perhaps the newest and most comfortable hotel in the Santa Ynez Valley. This stunning 50-room boutique hotel in Solvang offers warm hospitality and refined, stylish accommodations. The Landsby features a clean contemporary design, with a hint of traditional Scandinavian aesthetic. The completely remodeled, bright and open guestrooms are finished with blonde woods, brushed brass accents, and elegant but comfortable hand-crafted furnishings complete with updated bathrooms, 47-inch flat-screen HDTVs, minibars, and stunning artwork commissioned from regional artists. The Landsby’s signature restaurant is Mad & Vin showcasing wine-country inspired cuisine. General Manager Barry Prescott, a hospitality veteran, shows us around.

Chef Andrew Gruel, the founder of The Slapfish Restaurant Group, joins us with another installment of “Ask the Chef.” There is still a lot of unfortunate confusion out there regarding the desirability and safety of farm-raised seafood. The myth persists that wild-caught is always best. As Chef Andrew explains most of the seafood we enjoy domestically is farm-raised. It’s all a matter of best practices for the farm-raised seafood and uniform standards. That’s the wrinkle. Chef Andrew provides more insight.

All of this and heaping helpings of extra deliciousness on this week’s not-to-miss show!

Colin FukunagaWhen it comes to award-winning burgers for the true enthusiast the place to go in Las Vegas is FukuBurger. They have their original rolling grill food truck on the road as well as a bricks-and-mortar location in Chinatown. They were recently in L.A. at the Sunday Smorgasburg LA as the invited guest of noted burger authority, George Motz.

Our emeritus Co-Host, Chef Jet Tila, is a big fan of Fukuburger’s Tamago. Chef Jet even profiled it on Food Network’s “Guilty Pleasures.” It’s an all-beef Fukupatty topped with a fried runny egg, furikake, crispy onion strings, and finished with house-prepared teriyaki sauce and wasabi mayo.

We’re flipping a Tamago Burger with Co-Founder Colin Fukunaga.

Ricardo Zarate of Mo-Chica and PiccaWe chatted with Chef Ricardo Zarate recently about his new restaurant in Las Vegas, Once, located at The Palazzo Resort. His new flagship in West Hollywood on Melrose Ave. (launched last June) is Rosaline. It’s dinner and Sunday Brunch.

Here Chef Ricardo takes his guests back to his roots with a menu of classic Peruvian dishes alongside “street-food” fare updated with a California sensibility. Also a ceviche bar.

The restaurant is named after Chef Ricardo’s mother, Rosaline. It’s what he calls the “next phase of Peruvian dining.”

Chef Ricardo Zarate joins us.

Zachary GeersonJourneyman’s Food & Drink (right off the 91 Freeway in Fullerton) is the most recent passion project of executive chef Zachary Geerson. It’s a real gem of a discovery and a true dining experience.

The cuisine which can only be explained as Post-modern and globally-inspired, draws from chef Zach and his team’s diverse cultural background and training. Chef Zach, being of Sicilian descent, uses that and his love for Italian cuisine, as a jumping off point for some dishes and inspiration from his wife, Olivia, who is Thai and Laotian.

“Welcome to Journeyman’s my friend. What you are about to experience, or have experienced, is a culmination of my team and I’s hard work. We’ve been open for a few months now and we are really proud of what we have accomplished thus far.”

“If you don’t already know, we offer our dining menu in a 4-course, prix-fixe format with four options in each course. This hopefully makes you feel more at ease and makes it feel a little like an a la care menu. These are the best dishes we have to offer you. Please, kick back and relax and let our wonderful team guide you through this experience. I am glad you have given us the opportunity to take care of you and your friends, family, or both.”

From Zach Geerson.
As Chef Zach says, “It’s not the destination…It’s the Journey.”

We’ll meet the energized Chef Zach.

Breet KarasLido Bottle Works is a craft beer, wine, bottle shop and public house owned by Newport Beach natives located at Newport Beach’s Lido Marina Village. Enjoy a wide array of carefully collected and selected small batch beers, wines by the bottle and glass, and a tapas style menu of small bites, tasty offerings and delicious California coastal cuisine from Chef Amy Lebrun.

Lido Bottle Works is focused on offering locally sourced and sustainable ingredients in a stylish yet casual environment for locals and visitors alike. On the menu are winemaker and brewer events, an art gallery, live music, and more.

“Join us for a revelatory culinary experience of cooking, eating, and adventure. At Lido Bottle Works we believe people, food, and drink should be ‘Genuinely Good Together.’ Our unique dishes are prepared for our friends and family using local and sustainable ingredients perfectly paired with specialty craft beer, wine, and cocktails.”

Brett Karas, Operating Partner/General Manager is our guest.

Barry PrescottThe Landsby is perhaps the newest and most comfortable hotel in the Santa Ynez Valley. This stunning 50-room boutique hotel in Solvang with a lushly appointed interior courtyard with fire pits offers warm hospitality and refined, stylish accommodations. The Landsby features a clean contemporary design, with a hint of traditional Scandinavian aesthetic.

The completely remodeled, bright and open guestrooms are finished with blonde woods, brushed brass accents, and elegant but comfortable hand-crafted furnishings. The airy accommodations are complete with updated bathrooms, 47-inch flat-screen HDTVs, minibars, and stunning artwork commissioned from regional artists.

The Landsby’s signature restaurant is Mad & Vin showcasing wine-country inspired cuisine. The executive chef is Beto Huizar. Each dish is prepared with fresh, seasonal ingredients from California’s Central Coast. Seating for breakfast, lunch or dinner is in the welcoming dining room or dine alfresco on the outdoor patio overlooking the striking interior courtyard.

Happy Hour at the popular Lobby Bar (soon to expand) is seven days a week. It’s a favorite with the locals for quick, chef-driven bites and quality libations.

General Manager Barry Prescott, a hospitality veteran, shows us around.

Andy Harris and Andrew Gruel at the Fifth Anniversary of the SoCal Restaurant ShowChef Andrew Gruel, the founder of The Slapfish Restaurant Group, joins us with another installment of Ask the Chef.”

There is still a lot of unfortunate confusion out there regarding the desirability and safety of farm-raised seafood. The myth persists that wild-caught is always best. As Chef Andrew explains most of the seafood we enjoy domestically is farm-raised.

It’s all really a matter of best practices for the farm-raised seafood and developing uniform standards. That’s the wrinkle. Chef Andrew provides more insight.

Podcasts

Segment One: Show Preview with Co-Host Andy Harris
Segment Two: Chef Colin Fukunaga, FukuBurger, Las Vegas
Segment Three: Chef Ricardo Zarate, Rosaline in West Hollywood
Segment Four: Executive Chef Zach Geerson, Journeyman’s Food + Drink, The Hotel Fullerton, Fullerton
Segment Five: Brett Karas, Operating Partner / General Manager, Lido Bottle Works, Newport Beach
Segment Six: Barry Prescott, General Manager, The Landsby and Mad & Vin, Solvang
Segment Seven: Chef Andrew Gruel, Slapfish Restaurant Group

June 16: Noelle Carter, Broken Clock Vinegar Works, Napa Valley Grille, Nicolas-Jay, The Bear and Star

Podcasts

Segment One: Show Preview with Co-Host Andy Harris
Segment Two: Noelle Carter, Test Kitchen Director, Los Angeles Times Part One
Segment Three: Noelle Carter, Test Kitchen Director, Los Angeles Times Part Two
Segment Four: Charles T. Williams, Master Shrubber, Broken Clock Vinegar Works, Solvang, CA
Segment Five: NZ Wine Navigator Dinner at Napa Valley Grille, Westwood
Segment Six: Jay Boberg, Co-Founder, Nicolas-Jay, Dundee, Oregon
Segment Seven: Executive Chef John Cox, The Bear and Star, Los Olivos, CA
Segment Eight: Chef Andrew Gruel, Slapfish Restaurant Group

Oops…Sorry to have missed you last Saturday afternoon following the Angels game. The Angels were unusually in rain delay in Minnesota for four hours from 11:00 a.m. on. At 2:20 p.m. MLB finally determined that the game would start at 3:10 p.m. As we were previously set to go from 3 to 5:00 p.m. (if the Game started @ 11:00 a.m. as planned) that meant we were then preempted. The good news is that all those guests will be on the show in the coming weeks.

Now an attention-grabbing preview of this Saturday’s abundant show. It’s not, with profuse apologies, for dieters. If we’re successful we will always leave you incredibly hungry and thirsty. In our case, upon careful reflection, that’s probably a pretty good thing…

The iconic Test Kitchen located at the Los Angeles Times building in Downtown Los Angeles is truly a wonder. It was built, state-of-the-art, in 2000 when that floor was extensively remodeled after the paper’s printing presses were moved to a new production facility on Olympic Blvd. It’s an expansive space steeped in local history. With the consolidation in the media over the years very few newspapers or magazines maintain Test Kitchens. They are costly to operate. Fortunately, the Times’ Test Kitchen endures. The Test Kitchen Director, Noelle Carter, is our enthusiastic guide.

Shrub cocktails (both with alcohol and virgin) are now on the menu at better bars everywhere. Enter Solvang’s CT and Jody Williams who have long been in the beverage industry, both working in the wine industry for the last 15 years and owning their own wine bar for the last eleven of those. After enjoying some shrub cocktails at a local restaurant they started thinking about how fun it would be to start making their own for home consumption. It grew dramatically from there and Broken Clock Vinegar Works (Shrubs and Culinary Vinegars) was born. Founder CT Williams has all the quaffable 411 for us.

At NZ Wine Navigator (virtual store,) you’ll find the finest selection of artisanal New Zealand wines available in the US delivered right to your door.  Personally selected by Master Sommelier Cameron Douglas (the first MS in New Zealand and the official global ambassador of New Zealand wines), these wines prove that New Zealand is much more than Sauvignon Blanc. Westwood’s Napa Valley Grille is hosting a special NZ Wine Navigator Dinner there on Thursday evening, June 28th. Napa Valley Grille’s General Manager, Brian Cousins, and Executive Chef Kenny Spost pull the cork for us with the specifics.

Nicolas-Jay is a pinot noir venture located in the heart of Oregon’s Willamette Valley. Celebrated Burgundian winemaker, Jean-Nicolas Meo of Domaine Meo-Camuzet, and music and media entrepreneur, Jay Boberg, lend their individual talents and shared dedication to the winery, where traditional French winemaking meets quintessential Oregon terroir. Jay Boberg is our guest.

Los Olivos’ The Bear and Star under the culinary direction of Executive Chef John Cox, serves “Refined Ranch Cuisine” with flair inspired by the Parker family at the eponymous Fess Parker Wine Country Inn. The restaurant utilizes proteins and vegetables sourced from the nearby Parker Ranch, an incredible resource. The Bear and Star serves Breakfast, Lunch and Dinner and is both a destination and a favorite of the locals. Chef John (The Cowboy Chef) is our guest.

Chef Andrew Gruel, the founder of The Slapfish Restaurant Group, joins us with another installment of “Ask the Chef.” Swordfish is on a lot of restaurant menus. It’s a big one…When harvested it typically weighs some 200 to 600 pounds but can grow much larger. It’s mild flavor and firm texture makes it a very popular fish. Chef Andrew provides more insight.

All of this and heaping helpings of extra deliciousness on this week’s not-to-miss show!

Noelle CarterThe iconic Test Kitchen located at the historic Los Angeles Times building in Downtown Los Angeles is truly a wonder. It was built, state-of-the-art, in 2000 when that floor was extensively remodeled after the paper’s printing presses were moved to a new production facility on Olympic Blvd. It’s a space steeped in local history.

With the consolidation in the media over the years very few newspapers or magazines maintain Test Kitchens. They are costly to operate. Fortunately the Times’ Test Kitchen endures.

The Test Kitchen Director, Noelle Carter, is our enthusiastic guide.

Every recipe appearing in The Los Angeles Times is thoroughly tested on home equipment in the Test Kitchen. Famous chefs ranging from Thomas Keller to Nancy Silverton have spent time in there. You’ve also seen the Test Kitchen on the KTLA 5 Morning News during the time Russ Parsons (the previous, long-serving Food Editor) did weekly segments from the facility.

Charles CT WilliamsShrub cocktails (both with alcohol and virgin) are now on the menu at better bars everywhere. Enter Solvang’s CT and Jody Williams who have long been in the beverage industry, both working in the wine industry for the last 15 years and owning their own wine bar for the last eleven of those. In that time, a love of organic gardening has quite literally taken over their backyard and with that a fascination for all things that can be produced from the plethora of fruits, veggies and roots coming out of their soil.

After enjoying some shrub cocktails at a local restaurant they started thinking how fun it would be to start making their own for home consumption. Naturally, that led to the idea to be able to share these fun flavors with other farm-minded people who love the science of infusing and fermentation.

From there Broken Clock Vinegar Works was born, as these drinking vinegars can be enjoyed anytime of day, either with a dash of your favorite spirit or with a glass of sparkling water. The Williams’ daughter, Audrey, enjoys sipping Shrub sodas when she’s feeling fancy! She’s also very helpful at the winery doing punch downs and taste testing new flavors.

The Broken Clock Vinegar Works will debut their Tasting Room on June 23rd. It’s the only certified Winery in Solvang.

Founder CT Williams (and Master Shrubber) has all the quaffable 411 for us.

Brian CousinsAt NZ Wine Navigator (virtual store,) you’ll discover the finest selection of artisanal New Zealand wines available in the US delivered right to your door.  Personally selected by Master Sommelier Cameron Douglas (the first MS in New Zealand and the official global ambassador of New Zealand wines), these wines prove that New Zealand is much more than Sauvignon Blanc.

Westwood’s Napa Valley Grille is hosting a special NZ Wine Navigator Dinner there on Thursday evening, June 28th. Master Sommelier Cameron Douglas (direct from New Zealand) will be attending to present the wines and interact with the guests.

Napa Valley Grille’s General Manager, Brian Cousins, and Executive Chef Kenny Spost pull the cork for us on the specifics.

Jay BobergNicolas-Jay is a pinot noir venture located in the heart of Oregon’s Willamette Valley. Celebrated Burgundian winemaker, Jean-Nicolas Meo of Domaine Meo-Camuzet, and music and media entrepreneur, Jay Boberg, lend their individual talents and shared dedication to the winery, where traditional French winemaking meets quintessential Oregon terroir.

Fruit for the Willamette Valley Pinot Noir is sourced from almost every AVA in the Willamette Valley, ensuring optimal blending potential and representation of the diversity of pinot noir in the appellation. Unique sites include vineyards located in the high-elevation Eola-Amity Hills, the foothills of the cool coastal range in the McMinnville AVA, the warm red-soiled vineyards of the Dundee Hills and our expressive Bishop Creek Vineyard in the Yamhill-Carlton AVA. This wine is sourced almost exclusively from biodynamic, organic and LIVE certified vineyards.

“Pinot Noir is my desert island wine,” says Jay Boberg, “and I love the Pinots from Oregon. I’ve been drinking wines from Willamette Valley since 1983. People used to talk about their potential, but now you can taste what that potential has become—earth and elegance.”

In 2012, as Jay was winding down his fulltime role in the music industry, he approached his friend, Jean-Nicolas, with the idea of starting a winery together in Willamette Valley. “Jean-Nicolas and I have been friends since 1988. We share very similar philosophies about life, business, wine and friendship. Nicolas-Jay is about making the very best Pinot Noir we can possibly make.

It is also about building something together that one day we hope our kids will be a part of. When you look at the great domaines of the world, these two ideas go hand in hand.

Jay Boberg is our guest.

John CoxLos Olivos’ The Bear and Star under the spirited culinary direction of Executive Chef John Cox, serves “Refined Ranch Cuisine” with flair inspired by the Parker family at the eponymous Fess Parker Wine Country Inn. The restaurant utilizes proteins (think Wagyu beef and lamb) and vegetables sourced from the nearby Parker Ranch, an incredible resource. The Bear and Star serves Breakfast, Lunch and Dinner and is both a destination and a favorite of the wine-loving locals. Chef John (The Cowboy Chef) is our guest.

“The Bear and Star takes its name from the two states our founder called home – Texas and California – celebrating refined ranch cuisine paired with California’s bounty. The restaurant is intrinsically intertwined with the 714-acre Fess Parker Home Ranch seven miles away where the Wagyu cattle herd are raised and finished with the spent grains and pomace from the family brewery and winery. Also raised on the ranch are chickens, quail, rabbits, pigs and bees along with a number of heirloom fruits and organic vegetables for use at the restaurant.”

The Bear and Star’s Chef/Partner John Cox joins us with the enticing preview.

Andy Harris and Andrew Gruel at Cabana 14 at the Cove at Pechanga Resort and CasinoChef Andrew Gruel, the founder of The Slapfish Restaurant Group, joins us with another installment of Ask the Chef.”

Swordfish is on a lot of restaurant menus. It’s a big one…When harvested it typically weighs some 200 to 600 pounds but can grow much larger. It’s mild flavor and firm texture makes it a very popular fish. Chef Andrew provides more insight into the possibilities with swordfish.

Podcasts

Segment One: Show Preview with Co-Host Andy Harris
Segment Two: Noelle Carter, Test Kitchen Director, Los Angeles Times Part One
Segment Three: Noelle Carter, Test Kitchen Director, Los Angeles Times Part Two
Segment Four: Charles T. Williams, Master Shrubber, Broken Clock Vinegar Works, Solvang, CA
Segment Five: NZ Wine Navigator Dinner at Napa Valley Grille, Westwood
Segment Six: Jay Boberg, Co-Founder, Nicolas-Jay, Dundee, Oregon
Segment Seven: Executive Chef John Cox, The Bear and Star, Los Olivos, CA
Segment Eight: Chef Andrew Gruel, Slapfish Restaurant Group

June 9: FukuBurger, Golden Road Brewing, Bourbon Steak, Wine Exchange, Journeyman’s Food & Drink, W. Scott Koenig, Pechanga Chili Cookoff Champions

For this Saturday only, June 9th, we’re from 3 to 5:00 p.m. following the Angel Game. Please find us. Go Halos!

Now a salivating preview of this Saturday afternoon’s extra rich show. It’s not, with profuse apologies, for dieters. If we’re successful we will always leave you incredibly hungry and thirsty. In our case, upon careful reflection, that’s probably a pretty good thing… Keep in mind we’re here with you live every Saturday with an action-packed show overflowing with tasty treats.

Our dedicated Producer /Board Operator/Engineer Aaron Fry is on assignment at the 10th Annual Pechanga Microbrew Fest & Chili Cookoff in Temecula this afternoon. We’ll get an on the spot report from him on the craft beers of note and favorite chilies he’s sampled thus far.

When it comes to award-winning burgers for the true enthusiast the place to go in Las Vegas is FukuBurger. They have their original rolling grill food truck on the road as well as a bricks-and-mortar location in Chinatown. There were just in L.A. at the Sunday Smorgasburg as the invited guest of noted burger authority, George Motz. We’re flipping a Tamago Burger with Co-Founder Colin Fukunaga.

Golden Road Brewing has an expanding Anaheim production Brewery located right across the street from us at Angel Stadium. Joining us is Brewmaster Victor Novak and Anaheim Head Brewer Steven Torres. It’s not always obvious that beer pairs well with food but it, indeed, does. Both Victor and Steven are experts in matching a food item with just the right style of beer. Beer Pairing 101 commences. Cheers…

Located in Glendale, BOURBON STEAK Los Angeles is Chef Michael Mina’s modern American steakhouse offering timeless dining experiences. At once classic and contemporary, the restaurant accomplishes all the traditions expected from an upscale steakhouse with a flair of excitement. Executive Chef Kyle Johnson joins us.

You don’t have to be a wine connoisseur to appreciate the high-quality of wine from Bordeaux, France. It’s one of the great wine grape growing regions of the world. Our resident wine authority, Tristen Beamon from The Wine Exchange, was recently in Bordeaux tasting wines in the barrel from the 2016 harvest. We’ll get his insider’s report on what to expect.

Journeyman’s Food & Drink (right off the 91 Freeway in Fullerton) is the most recent passion project of executive chef Zachary Geerson. It’s a real discovery and a true dining experience. The cuisine which can only be explained as Post-modern and globally-inspired, draws from chef Zach and his team’s diverse cultural background and training. Chef Zach, being of Sicilian descent, uses that and his love for Italian cuisine, as a jumping off point for some dishes and inspiration from his wife, Olivia, who is Thai and Laotian. We’ll meet the enthusiastic & passionate Chef Zach.

Culinary Historians of San Diego will present “Seven Days in the Valle de Guadalupe,” featuring Michael Gardiner and W. Scott Koenig, at 10:30 am June 16, in the Neil Morgan Auditorium of the San Diego Central Library. They will discuss the Valle scene and how it bloomed while they take their audience through a week there … all in an hour! W. Scott Koenig is the author of Seven Days In The Valle and is our guest.

The 10th Annual Pechanga Microbrew Fest & Chili Cookoff will be concluding as we finish Saturday’s show. The big news annually is the winner, among the competitive Pechanga Chefs, of the chili cookoff. It’s bragging rights for the next year! Last year 2-time defending chili champ Chef Marlene Moore of Temptations Food Walk was unseated by Chef Kiyo Ikeda of Umi Sushi & Oyster Bar with his sake-glazed Kobe beef chili. As the suspense is building Pechanga’s Ciara Green joins us with the just-announced official results.

All of this and heaping helpings of extra deliciousness on this week’s not-to-miss show!

Colin FukunagaWhen it comes to award-winning burgers for the true enthusiast the place to go in Las Vegas is FukuBurger. They have their original rolling grill food truck on the road as well as a bricks-and-mortar location in Chinatown. There were just in L.A. at the Sunday Smorgasburg LA as the invited guest of noted burger authority, George Motz.

Our emeritus Co-Host, Chef Jet Tila, is a big fan of Fukuburger’s Tamago. Chef Jet even profiled it on Food Network’s “Guilty Pleasures.” It’s an all-beef Fukupatty topped with a fried runny egg, furikake, crispy onion strings, and finished with house-prepared teriyaki sauce and wasabi mayo.

We’re flipping a Tamago Burger with Co-Founder Colin Fukunaga.

Victor Novak and Steven TorresGolden Road Brewing has an expanding Anaheim production Brewery located right across the street from us at Angel Stadium. Joining us is Brewmaster Victor Novak and Anaheim Head Brewer Steven Torres.

It’s not always obvious that beer pairs well with food but it surely does. Both Victor and Steven are experts in matching a food item with just the right style of beer. Beer Pairing 101 commences.

For instance what works with Sours and Fruity Beers? The Brewmasters suggest matching with lighter dishes and fruity desserts. Perhaps summer salads containing fruits and mild cheeses.

Kyle JohnsonLocated in Glendale, BOURBON STEAK Los Angeles is Chef Michael Mina’s modern American steakhouse offering timeless dining experiences. At once classic and contemporary, the restaurant accomplishes all the traditions expected from a steakhouse with a flair of excitement.

“Discover the Piano Bar abuzz with newfound libations, and the glamorous dining room boasting tableside services including our signature Japanese Whisky Cart and Michael Mina’s signature Lobster Pot Pie.”

“Kyle Johnson has worked his way through some of Las Vegas’s finest restaurants and has now landed at Chef Michael Mina’s Bourbon Steak Los Angeles at The Americana at Brand as their Executive Chef.  With his food philosophy focused on sourcing the highest quality ingredients prepared with a strong technique, he looks forward to cultivating a connection to the community. Through relationships with local farms and purveyors, he surprises guests with a locally influenced menu of modern steakhouse fare that’s sophisticated and approachable all at once.”

Executive Chef Kyle Johnson joins us.

Tristan BeamonYou don’t have to be a wine connoisseur to appreciate the high-quality of wine from Bordeaux, France. It’s one of the great wine grape growing regions of the world.

Our resident wine authority, Tristen Beamon from The Wine Exchange, was recently in Bordeaux tasting wines in the barrel from the 2016 harvest. We’ll get his insider’s report on what to expect.

Who says Bordeaux is expensive?

This year Tristen has journeyed to Bordeaux twice tasting some of the greatest potential wine values in the world. “So as we like to say here at Wine Exchange…Let the games begin!”

Zachary GeersonJourneyman’s Food & Drink (right off the 91 Freeway in Fullerton) is the most recent passion project of executive chef Zachary Geerson. It’s a real gem of a discovery and a true dining experience.

The cuisine which can only be explained as Post-modern and globally-inspired, draws from chef Zach and his team’s diverse cultural background and training. Chef Zach, being of Sicilian descent, uses that and his love for Italian cuisine, as a jumping off point for some dishes and inspiration from his wife, Olivia, who is Thai and Laotian.

“Welcome to Journeyman’s my friend. What you are about to experience, or have experienced, is a culmination of my team and I’s hard work. We’ve been open for a few months now and we are really proud of what we have accomplished thus far.”

“If you don’t already know, we offer our dining menu in a 4-course, prix-fixe format with four options in each course. This hopefully makes you feel more at ease and makes it feel a little like an a la care menu. These are the best dishes we have to offer you. Please, kick back and relax and let our wonderful team guide you through this experience. I am glad you have given us the opportunity to take care of you and your friends, family, or both.”

From Zach Geerson.
As Chef Zach says, “It’s not the destination…It’s the Journey.”

We’ll meet the energized Chef Zach.

W Scott KoenigCulinary Historians of San Diego will present Seven Days in the Valle de Guadalupe,” featuring Michael Gardiner and W. Scott Koenig, at 10:30 am June 16, in the Neil Morgan Auditorium of the San Diego Central Library. They will discuss the Valle scene and how it bloomed while they take their audience through a week there … all in an hour!

Scott Koenig is known for his blog and alter ego, A Gringo in Mexico, where he reports on food and culture in the state of Baja California — just across the US Mexican border. In Seven Days in The Valle, he focuses his camera lens and writing on the cuisine of the Valle de Guadalupe, Mexico’s main wine-producing region.

“Chefs in Baja California have been experimenting with recipes combining Mediterranean, Asian and Mexican influences with local ingredients for nearly two decades, creating a unique cuisine.” Koenig explains. They often grow their own vegetables and herbs, source meat from area ranches and enjoy a supply of fresh seafood from the nearby Pacific.

Koenig conceived Seven Days in The Valle while assisting the Culinary Institute of America on a seven-day trip through Baja California as they filmed a documentary. “I had hundreds of images from that experience and a backlog of past photos and interviews; I felt it was time for a book on the Valle de Guadalupe. My goal was to tell the story of this magical place through the experiences of its chefs – whose restaurants are some of my favorites anywhere.

Scott Koenig is the author of Seven Days In The Valle and is our guest.

10th Annual Pechanga Microbrew Festival and Chili CookoffThe 10th Annual Pechanga Microbrew Fest & Chili Cookoff will be concluding as we finish Saturday’s show. The big news annually is the winner, among the talented and competitive Pechanga Chefs, of the chili cookoff. It’s bragging rights for the next year! Last year 2-time defending chili champ Chef Marlene Moore of Temptations Food Walk was unseated by Chef Kiyo Ikeda of Umi Sushi & Oyster Bar with his sake-glazed Kobe beef chili.

As the suspense is building Pechanga’s Ciara Green joins us with the just-announced official results. Whose chili will reign supreme ?

June 2nd: Andrew Friedman, Carolyne Styne, Chaya Modern Izakaya, Ola Brew, Roaming Radish

Podcasts

Segment One: Show Preview with Co-Hosts Andy Harris & Andrew Gruel
Segment Two: Journalist Andrew Friedman, Chefs, Drugs and Rock & Roll Part One
Segment Three: Journalist Andrew Friedman, Chefs, Drugs and Rock & Roll Part Two
Segment Four: Caroline Styne, The Lucques Group, Hollywood Bowl Food + Wine
Segment Five: Yuta Tsunoda, Chaya Modern Izakaya, Venice
Segment Six: Shawn O’Shaughnessy, GM, Ola Brew, Kailu-Kona, HI
Segment Seven: Chefs Jess and JP Dowdell, Roaming Radish’s R2 Gastropub, Whidbey Island, WA
Segment Eight: Chef Andrew Gruel, Slapfish Restaurant Group

Program Note:
On Saturday, June 9th only we unusually follow the early Angel game (playing Minnesota) from 3 to 5:00 p.m. Please don’t miss us! We’re there for you…

Now an attention-grabbing preview of this Saturday’s abundant show. It’s not, with profuse apologies, for dieters. If we’re successful we will always leave you incredibly hungry and thirsty. In our case, upon careful reflection, that’s probably a pretty good thing… Keep in mind we’re here with you live every Saturday morning with an informative and entertaining show.

If you’re at all fascinated by the story of how American restaurant chefs in the 1970s and 1980s became celebrities then you’ll want to grab food journalist Andrew Friedman’s well-researched, new tome, Chefs, Drugs and Rock & Roll: How Food Lovers, Free Spirits, Misfits and Wanderers Created a New American Profession. It’s a real page turner for foodies. Andrew Friedman joins us.

2018 Hollywood Bowl Food + Wine season is upon us. Building on the success of last two summers with award-winning chef Suzanne Goin and business partner restaurateur Caroline Styne of The Lucques Group, and Sodexo Sports & Leisure, Hollywood Bowl Food + Wine promises exceptional dining for visitors to the iconic venue. Goin and Styne’s culinary history has defined Los Angeles tastes since 1998 when they opened Lucques, their flagship restaurant. At the Hollywood Bowl, their California-inspired offerings, which include over 17 concepts, are created by four-time James Beard Foundation award-winner Suzanne Goin in tandem with the exceptional wine and beer programs curated by Caroline Styne, recent recipient of the Foundation’s 2018 Outstanding Restaurateur of the Year award. Overseeing the broad range of dining options serving Hollywood Bowl Food + Wine’s thousands of nightly guests is Sodexo Executive Chef Jeff Rogers.

Caroline Styne is our guest with a delicious preview.

After four centuries in Japan and almost four decades in the United States, CHAYA continues to transcend convention between Japanese and American dining, inviting guests to discover innovative Japanese-Californian cuisine along with an unprecedented new beverage program as the CHAYA Restaurant Group has now officially transitioned the 28-year-old Chaya Venice into CHAYA Modern Izakaya. Owner & President Yuta Tsunoda has all the intriguing details.

The newest craft brewery on the Big Island of Hawaii is the community focused, Ola Brew. Unusually it was partially crowd-funded to launch and also just completed it’s 2nd round of crowd-funding to expand brewing capacity and build an on-site kitchen. Ola Brew’s world class beers and ciders are made from island-sourced ingredients. General Manager Shawn O’Shaughnessy taps the keg for us.

Would you believe a contemporary gastropub located on 5 landscaped acres hidden in the Porter District of Langley, Whidbey Island, WA in a magnificently converted and renovated airplane hanger serving Asian-inspired flavors ? It actually exists in the form of Roaming Radish’s R2 Gastropub owned by Chefs Jess & JP Dowdell. It’s a memorable dining experience that you simply won’t find elsewhere…

Chef Andrew Gruel, the founder of The Slapfish Restaurant Group, joins us with another installment of “Ask the Chef.” Chef Andrew just returned from the Aquaculture Canada Conference in Quebec City. He was the Keynote Speaker there. Chef Andrew discussed the overview of farm-raised salmon. We’ll get the highlights of his informed presentation.

All of this and heaping helpings of extra deliciousness on this week’s not-to-miss show!

Andrew FriedmanIf you’re at all fascinated by the story of how American restaurant chefs in the 1970s and 1980s became celebrities then you’ll want to grab food journalist Andrew Friedman’s well-researched, new tome, Chefs, Drugs and Rock & Roll: How Food Lovers, Free Spirits, Misfits and Wanderers Created a New American Profession. It’s a genuine page turner for foodies.

The book transports readers back in time to witness the remarkable evolution of the American restaurant chef in the 1970s and 1980s – from the pioneers behind Chez Panisse, Spago, and other landmarks to the young cooks like Tom Colicchio and Bobby Flay who went on to become household names.

“Told largely in the words of the people who lived it – from writers like Ruth Reichl to chefs like Jeremiah Tower and Jonathan WaxmanChefs, Drugs and Rock & Roll treats readers to an unparalleled 360-degree re-creation of the industry and the times through the perspectives not only of the groundbreaking chefs but also of line cooks, front-of-house personnel, investors, and critics who had front-row seats to this extraordinary transformation.”

Author Andrew Friedman joins us.

Andrew Friedman has chronicled the life and work of some of the best American chefs. He is the author of Knives at Dawn: America’s Quest for Culinary Glory at the Bocuse d’Or.

Caroline Styne2018 Hollywood Bowl Food + Wine season is upon us. Building on the success of last two summers with award-winning chef Suzanne Goin and business partner restaurateur Caroline Styne of The Lucques Group, and Sodexo Sports & Leisure, Hollywood Bowl Food + Wine promises exceptional dining for visitors to the iconic venue. Goin and Styne’s culinary history has defined Los Angeles tastes since 1998 when they opened Lucques, their flagship restaurant.

At the Hollywood Bowl, their California-inspired offerings, which include over 17 concepts, are created by four-time James Beard Foundation award-winner Suzanne Goin in tandem with the exceptional wine and beer programs curated by Caroline Styne, recent recipient of the Foundation’s 2018 Outstanding Restaurateur of the Year award.

Overseeing the broad range of dining options serving Hollywood Bowl Food + Wine’s thousands of nightly guests is Sodexo Executive Chef Jeff Rogers.

“This year concert-goers can skip the line before the concert and use the Hollywood Bowl Food + Wine mobile app and choose pizzas, barbecue, bánh mi, hot dogs, and popcorn, and easily pick up their picnic on the way to their seats. For the highly praised Supper in Your Seats, Suzanne adds her Susanita’s Carnitas Feast for Two as well as a new picnic box, the Maple Drive, slow-roasted prime beef tenderloin served with Early Girl tomato salad, roasted potatoes, wild mushrooms and a caramel chocolate brownie. For a grab-and-go option, Alex’s Veggie Sandwich – a tribute to Suzanne’s daughter Alex – will be found at all Marketplace venues.”

“Returning for the 2018 season is the well-received Winemaker Wednesdays series, an eight-week program of complimentary wine tastings at the Plaza Marketplace from guest winemakers hand selected by Caroline Styne.”

“Hollywood Bowl Food + Wine’s many dining choices include two sit-down restaurants, street-food kiosks, pre-ordered picnic boxes, and full-service dinner delivered to your box seat. For private events, Hollywood Bowl Food + Wine will also provide catering at several locations for groups both large and small.”

Caroline Styne is our guest with a delicious preview.

Please visit the Hollywood Bowl Food + Wine site for more information about the food and wine experiences available at the Hollywood Bowl.

Yudo Tsunoda of Chaya BrasserieAfter four centuries in Japan and almost four decades in the United States, CHAYA continues to transcend convention between Japanese and American dining, inviting guests to discover innovative Japanese-Californian cuisine along with an unprecedented new beverage program as the CHAYA Restaurant Group has now officially transitioned the 28-year-old Chaya Venice into CHAYA Modern Izakaya.

Comparable to the Western gastropub, a Japanese izakaya is traditionally a drinking establishment which serves small tapas-style plates intended to be shared amongst friends. CHAYA Modern Izakaya elevates the izakaya experience by introducing a present-day dining and drinking destination that invites guests to come discover a new Japanese-Californian cuisine with a modern izakaya approach, including handcrafted cocktails, premium spirits, Japanese Whisky selection, eclectic sake and wine collection, Japanese and local craft beers.

With roots deeply planted in over 400 years of Japanese history, CHAYA originally evolved from a beloved teahouse in Japan in the 17th century, then to an imperial summer villa in Japan in the 19th century. In the early 20th century CHAYA Japan became a landmark dining destination known for providing exquisite service and catering to the royal court and Japanese government officials, to then landing in Los Angeles in the 1980s, ultimately becoming a pioneer of fusion cuisine by introducing the revolutionary combination of French and Japanese ingredients and culinary techniques, while catering to many loyal guests for almost 40 years, including artists, actors, titans of industry, and foodists alike.

“CHAYA has existed in some incarnation or another for the last four-hundred plus years, as long as the earliest izakaya. Part of the essential CHAYA DNA is adaptability and fusion, and CHAYA Modern Izakaya bridges the past with the present, while allowing CHAYA to move forward into the future pioneering a marriage between Japanese and Western traditions, fresh ingredients, and contemporary culinary techniques,” says Owner and President Yuta Tsunoda.

Owner & President Yuta Tsunoda has all the intriguing details.

Shawn O'ShaugnessyThe newest craft brewery on the Big Island of Hawaii is the community focused, Ola Brew. Unusually it was partially crowd-funded to launch and also just completed its 2nd round of crowd-funding to expand brewing capacity and build an on-site kitchen. Ola Brew’s world class beers and ciders are made from island-sourced ingredients.

“Did you know that a) More than half of the tropical fruit grown in Hawai’i falls to the ground and never makes it to market; b) U.S. demand for craft alcohols has doubled in the last 5 years, and c) Most beer and cider consumed in Hawai’i is imported? Our conclusion: it’s time Hawai’i County had its own brewery designed to turn the state’s abundance of produce into revenue for local farmers. And as the experienced beverage entrepreneurs who started Hawaiian Ola, we are the best team to do it.” 

Brett Jacobson
CEO, OLA BREW CO.

General Manager Shawn O’Shaughnessy taps the keg for us.

Jess and JP DowdellWould you believe a contemporary gastropub located on 5 landscaped acres hidden in the Porter District of Langley, Whidbey Island, WA in a magnificently converted and renovated airplane hanger serving Asian-inspired flavors? It actually exists in the form of Roaming Radish’s R2 Gastropub owned by Chefs Jess & JP Dowdell. It’s a one-of-a-kind dining experience that you simply won’t find elsewhere…

It’s only open for Dinner (by reservation only) on Wednesday, Thursday and Friday nights. It’s an extension of the well-known Roaming Radish Catering.

Also on the expansive grounds is an English Tudor house available for special events and stays. Between the restaurant building and the adjacent air strip is one of the single engine planes previously housed inside. Chef JP is even taking flying lessons.

Andrew Gruel at the AM830 KLAA StudiosChef Andrew Gruel, the founder of The Slapfish Restaurant Group, joins us with another installment of Ask the Chef.”

Chef Andrew just returned from the Aquaculture Canada Conference in Quebec City. He was the Keynote Speaker there. Chef Andrew discussed the overview of the state of farm-raised salmon. We’ll get the highlights of his informed presentation.

Podcasts

Segment One: Show Preview with Co-Hosts Andy Harris & Andrew Gruel
Segment Two: Journalist Andrew Friedman, Chefs, Drugs and Rock & Roll Part One
Segment Three: Journalist Andrew Friedman, Chefs, Drugs and Rock & Roll Part Two
Segment Four: Caroline Styne, The Lucques Group, Hollywood Bowl Food + Wine
Segment Five: Yuta Tsunoda, Chaya Modern Izakaya, Venice
Segment Six: Shawn O’Shaughnessy, GM, Ola Brew, Kailu-Kona, HI
Segment Seven: Chefs Jess and JP Dowdell, Roaming Radish’s R2 Gastropub, Whidbey Island, WA
Segment Eight: Chef Andrew Gruel, Slapfish Restaurant Group