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

May 26: Orchard Kitchen, Dakota Weiss, Amy Riolo, Oystercatcher, EcoCulture Farms, Mason Jar Brewing

Podcasts

Segment One: Show Preview with Co-Host Andy Harris
Segment Two: Chef / Proprietor Vincent Nattress, Orchard Kitchen, Bayview, Whidbey Island, WA
Segment Three: LA’s Share Our Strength’s Taste of The Nation Chef Chair, Dakota Weiss
Segment Four: Culinary Personality & Author, Amy Riolo, Editor, Quick Diabetic Recipes for Dummies
Segment Five: Chef / Proprietor Tyler Hansen, the Oystercatcher, Coupeville, Whidbey Island, WA
Segment Six: Farmer Cory Shallow, Co-owner & Farm Manager, EcoCulture Farms, Temecula
Segment Seven: Robert Carter, Brewmaster, The Mason Jar Brewing Co., Menifee, CA
Segment Eight: Chef Andrew Gruel, Slapfish Restaurant Group

Happy Memorial Day Weekend. Enjoy, relax and be safe.

Now an enticing preview of this Saturday’s big Memorial Day Weekend 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, including Holiday Weekends, with a fresh show.

Chef Vincent Nattress grew up on Whidbey Island, WA and departed. In 2015 Vincent realized his dream of returning to Whidbey with his wife, Tyla, and creating a culinary destination there, Orchard Kitchen. It’s a teaching kitchen, destination restaurant and a five-acre organic farm in Langley, WA. We’re pulling Chef Vincent away from a cooking class for a brief chat.

Share Our Strength’s No Kid Hungry campaign invites Los Angeles residents to sip and sample the area’s most celebrated culinary creations to help kids in need at this year’s Taste of the Nation for No Kid Hungry on June 3. Hosted at Culver City’s Media Park, the annual tasting event will feature gourmet cuisine and libations crafted by the city’s top chefs, sommeliers, and mixologists as they unite to raise funds to ensure all children in America have access to the healthy food they need, every day. One-hundred-percent of proceeds from the event benefit No Kid Hungry’s work to end childhood hunger in America. “Top Chef” alum Chef Dakota Weiss (Sweetfin Poke) is the local Chef Chair. She joins us with the delectable details.

If you have diabetes, knowing which foods to eat is a bit of a tricky business. That’s why the American Diabetes Association wrote Quick Diabetic Recipes For Dummies®—to answer all your food-related questions. It offers more than 100 tasty, nutritious, and easy-to-prepare recipes to keep you satisfied and healthy for life. Chef Amy Riolo, a best-selling cookbook author, edited the book and is the National Spokesperson for it with the American Diabetes Association. Amy is our guest.

Centrally located on Whidbey Island, WA in Coupeville, the Oystercatcher has proudly served simple, good, food for more than 18 years. Chef Tyler Hansen (3rd chef/proprietor) and his team create a harmonious and authentic farm-to-table menu to showcase all of what the island, and the region has to offer. They even make the extraordinary effort to bake all the breads used in the restaurant. Chef Tyler is about to go into his lunch service so he’d breaking away to chat with us.

Temecula’s EcoCulture Farms’ mission is to use regenerative agricultural techniques in order to utilize and improve the productivity of the environment from which we draw our sustenance. They practice responsible land stewardship in order to harvest from and simultaneously improve our ecosystem. Cory Shallow, Co-owner & Farm Manager has all the 411 for us.

Craft beers, gourmet chili and entertainment take center stage at the upcoming 10th Annual Pechanga Microbrew Fest & Chili Cookoff on Saturday, June 9th from Noon to 5 p.m. at Pechanga’s new Summit Event Center. Event proceeds benefit Habitat for Humanity Inland Valley Senior & Disabled Person Programs. The “Toast of Menifee,” The Mason Jar Brewing Company (a discovery of ours from two years ago) is back in the Fest for the 3rd time. Brewmaster & Proprietor Robert Carter is our guest. Cheers…

Chef Andrew Gruel, the founder of The Slapfish Restaurant Group, joins us with another installment of “Ask the Chef.” When you’ve at your favorite fast casual or quick service restaurant are you faced with the dilemma of way too many choices as the line lengthens in back of you ? Does it take 4 complicated steps to customize a simple salad ? Are there dozens of possible adds? Is this a matter of having choices or utter confusion? We’ll get Chef Andrew’s informed thoughts.

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

Vincent NattressChef Vincent Nattress actually grew up on Whidbey Island, WA and departed. In 2015 Vincent realized his dream of returning to Whidbey with his wife, Tyla, and creating a culinary destination there, Orchard Kitchen. It’s a teaching kitchen, destination restaurant and a five-acre organic farm in Langley, WA.

“An Omnivore’s dining destination with a farm-to-table ethos, our restaurant is located in the very heart of our organic farm. Collaborating with local farmers, vintners, cheesemakers, chefs and oystermen, we bring you an ever-changing, four-course menu showcasing the season’s best ingredients. We offer one seating for thirty-two guests at our community tables. We look forward to feeding you soon!”

In 2005, Vincent joined Meadowood Napa Valley as the Executive Chef with the express mandate of restoring the property to culinary glory. Vincent was a part of an amazing team, including Patrick Davila, Joseph Humphrey and Christopher Kostow, that set the stage for Meadowood to become a culinary Mecca.

We pull Chef Vincent away from a cooking class for a brief chat.

Dakota WeissShare Our Strength’s No Kid Hungry campaign invites Los Angeles residents to sip and sample the area’s most celebrated culinary creations to help kids in need at this year’s Taste of the Nation for No Kid Hungry on June 3. Hosted at Culver City’s Media Park, the annual tasting event will feature gourmet cuisine and libations crafted by the city’s top chefs, sommeliers, and mixologists as they unite to raise funds to ensure all children in America have access to the healthy food they need, every day. One-hundred-percent of proceeds from the event benefit No Kid Hungry’s work to end childhood hunger in America.

One in six children in America struggles with hunger, including more than 1.8 million kids in California. No Kid Hungry is ending childhood hunger nationwide by ensuring that kids start the day with a nutritious breakfast and families learn the skills they need to shop and cook on a budget. Since the campaign’s launch, No Kid Hungry and its partners have connected kids struggling with hunger to more than 775 million meals.

In 2017, Los Angeles’ Taste of the Nation for No Kid Hungry raised enough to connect hungry kids in need up to 1 million healthy meals. Local beneficiaries include California Association of Food Banks, California Food Policy Advocates, Los Angeles Regional Food Bank and West Side Food Bank.

Taste of the Nation for No Kid Hungry tickets are $110/adult and $25/child for General Admission. VIP tickets, including early access to the event and exclusive tastings, are available for $160. Executive Cabana packages, priced at $5,000, include 10 VIP tickets, a private cabana with seating for 10, and bottle and butler service. For additional information and to purchase tickets, please visit right here.

Amy RioloIf you have diabetes, knowing which foods to eat is a bit of a tricky business. That’s why the American Diabetes Association wrote Quick Diabetic Recipes For Dummies®—to answer all your food-related questions. It offers more than 100 tasty, nutritious, and easy-to-prepare recipes to keep you satisfied and healthy for life.

Chef Amy Riolo, a best-selling cookbook author and past guest, edited the book and is the National Spokesperson for it with the American Diabetes Association. Amy is our guest.

Quick Diabetic Recipes For Dummies is the perfect guide to help you start making healthier food choices and cooking delicious diabetes-friendly recipes at home. It provides expert tips on the types of food you should keep stocked in your kitchen, advice on healthy cooking techniques, ways to lower fat, and, most importantly, information on what to eat with diabetes.

Tyler HansenCentrally located on Whidbey Island, WA in Coupeville, the Oystercatcher has proudly served simple, good, food for more than 18 years. Chef Tyler Hansen (3rd chef/proprietor) and his team create a harmonious and authentic farm-to-table menu to showcase all what the island, and the region has to offer. They even make the extraordinary effort to bake daily all the breads used in the restaurant. The bread is so popular that it’s sold to other Island restaurants.

“Historically the island provided an abundance of food, with the prairie serving as a sacred place for those who lived there. We honor that tradition at the restaurant today working with the farmers who continue to keep that heritage alive on the island.”

“Creating the entire experience from scratch is what makes the restaurant tick. The first wheat fields on Whidbey were harvested in September to mill the local flour for the bread. Being involved with the growing process to the finished product on the plate is the passion that drives the kitchen.”

Chef Tyler is about to go into his lunch service so he’d breaking away to chat with us.

Cory ShallowTemecula’s EcoCulture Farms’ mission is to use regenerative agricultural techniques in order to utilize and improve the productivity of the environment from which we draw our sustenance. They practice responsible land stewardship in order to harvest from and simultaneously improve our ecosystem.

One of their very satisfied restaurant accounts is Old Town Temecula’s revered E.A.T. Extraordinary Artisan Table and Chef Leah. E.A.T. sources produce and fresh eggs from EcoCulture Farms as well as other products.

“We strive to steward a highly functioning ecosystem in order to produce an abundance and variety of edible and salable products. Closing the waste stream, improving relationships with our local community, spreading knowledge and awareness around food and agriculture are central to the functioning of the farm. Each enterprise of the farm has the ability to stand alone, yet each play a pivotal role in each other’s functionality and efficiency. Our livestock, vegetable production, fruit tree cultivation, and soil building programs feed and support each other in a cohesive and harmonious manner.”

Cory Shallow, Co-owner & Farm Manager has all the 411 fir us.

Mason Jar Brewing CompanyCraft beers, gourmet chili and entertainment take center stage at the upcoming 10th Annual Pechanga Microbrew Fest & Chili Cookoff on Saturday, June 9th from Noon to 5 p.m. at Pechanga’s new Summit Event Center. Event proceeds benefit Habitat for Humanity Inland Valley Senior & Disabled Person Programs.

The “Toast of Menifee,” The Mason Jar Brewing Company (a discovery of ours from two years ago), is back in the Fest for the 3rd time. Brewmaster & Proprietor Robert Carter is our guest.

One of the smallest craft breweries participating in the Pechanga Microbrew Festival, Mason Jar Brewing, was founded in 2014. It’s the creation of the determined husband and wife team of Robert Carter and Grace Santiago. They transitioned into becoming a production brewery from their hobby as passionate and award-winning home-brewers.

Husband and wife team, Robert Carter and Grace Santiago, are active and participating residents of Menifee, California. Robert, a home inspector/youth football coach and Grace a local Real Estate agent, have both found their true creative calling in brewing beer.

Cheers…

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.”

When you’ve at your favorite fast casual or quick service restaurant are you faced with the dilemma of way too many choices as the line lengthens in back of you? Does it take 4 complicated steps to customize a simple salad ? Are there dozens of possible adds? Is this a matter of having choices or utter confusion?

We’ll get Chef Andrew’s informed thoughts.

Podcasts

Segment One: Show Preview with Co-Host Andy Harris
Segment Two: Chef / Proprietor Vincent Nattress, Orchard Kitchen, Bayview, Whidbey Island, WA
Segment Three: LA’s Share Our Strength’s Taste of The Nation Chef Chair, Dakota Weiss
Segment Four: Culinary Personality & Author, Amy Riolo, Editor, Quick Diabetic Recipes for Dummies
Segment Five: Chef / Proprietor Tyler Hansen, the Oystercatcher, Coupeville, Whidbey Island, WA
Segment Six: Farmer Cory Shallow, Co-owner & Farm Manager, EcoCulture Farms, Temecula
Segment Seven: Robert Carter, Brewmaster, The Mason Jar Brewing Co., Menifee, CA
Segment Eight: Chef Andrew Gruel, Slapfish Restaurant Group

May 19: Ali Rosen, Govind Armstrong, Proper’s Pickles, Chefs’ Toys, George Motz, Ricardo Zarate

Podcasts

Segment One: Show Preview with Co-Host Andy Harris
Segment Two: Ali Rosen, author of bring it!
Segment Three: Executive Chef Govind Armstrong and General Manager Will Holt, The Lobster, Santa Monica
Segment Four: Pejmon Noori, Proper’s Pickles, Long Beach
Segment Five: Steve Dickler & Mike Krepistman, TriMark Chefs’ Toys
Segment Six: Hamburger America’s George Motz on George Motz’s Burger Day at Smorgasburg LA
Segment Seven: Chef Ricardo Zarate, Once at The Palazzo Resort, Las Vegas
Segment Eight: Chef Andrew Gruel, Slapfish Restaurant Group

Now a provocative preview of this Saturday’s tantalizing 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 that’s probably a pretty good thing…

Creative potluck makes for inspired dinner parties. Ali Rosen (founder & host of Potluck with Ali Rosen, a television show and active website) brings it all together in her debut cookbook, BRING IT! – Tried and True Recipes for Potlucks and Casual Entertaining. We’re in the kitchen with Ali.

The Lobster (revived in 1999) is the long-running, fine-dining restaurant located on the land side of the landmark Santa Monica Pier. Recently installed there as executive chef is culinary celebrity Govind Armstrong. Chef Govind joins us along with the new General Manager, hospitality veteran Will Holt.

Long Beach’s Proper’s Pickles is an unlikely local gourmet specialty food product success story. The Noori Brothers (Bijan & Pejmon) are insurance brokers. Growing up their Family pickled all the extra veggies in their home kitchen. Four years ago the Brothers perfected their recipes and starting selling at one Long Beach Farmers Markets. Today they are available at retail in Gelson’s and select Bristol Farms, and produce some 1,500 to 2,000 jars a month. We’re talking about the art of pickling with Pejmon Noori.

Chefs’ Toys is no stranger to the “SoCal Restaurant Show.” Starting with a passion for food, Chefs’ Toys began in 1988 (founded by Chef Steve Dickler) with a genuine desire to help other Chefs. In 2003 foodservice equipment veteran Mike Krepistman folded his restaurant equipment supply firm into Chefs’ Toys and became a partner. From humble beginnings to a foodservice enterprise, Chefs’ Toys business philosophy has never wavered. Last year TriMark acquired Chefs’ Toys. We’ll get the update directly from principals Steve Dickler and Mike Krepistman.

Memorial Day weekend, Smorgasburg LA has teamed up with world renowned burger expert George Motz for its 2nd annual Burger Day on Sunday, May 27. Motz’s first burger popup at Smorgasburg LA this past December was such a success that he is headed back to the market for a second time, and this time with some of his most talented friends. The Host of Travel Channel’s Burger Land and author of Hamburger America has curated the best burgers from LA and beyond to popup at Smorgasburg LA for one day only from 10:00 a.m. to 4:00 p.m. It’s a two napkin affair!

Several years ago Chef Ricardo Zarate created quite a foodie sensation with his Mo-chica restaurant located within walking distance of USC in the Mercado la Paloma. The menu was modern interpretations of traditional Peruvian comfort food. Currently Chef Ricardo operates Rosaline in Los Angeles and the recently debuted Once in the Palazzo Resort in Las Vegas. Chef Ricardo is our guest.

Chef Andrew Gruel is back with his “Ask the Chef” commentary. Chef Andrew was a judge at C-CAP’s (Careers through Culinary Arts Program) annual scholarship competition for area High School seniors this week. On Monday the culinary scholarships will be awarded to the fortunate student winners at the annual Scholarship Breakfast at Downtown L.A.’s Jonathan Club. This is the first time Chef Andrew has participated in judging this spirited competition. We’ll get his observations.

Creative potluck makes for inspired dinner parties. Ali Rosen (founder & host of Potluck with Ali Rosen, a television show and active website) brings it all together in her debut cookbook, BRING IT! – Tried and True Recipes for Potlucks and Casual Entertaining.

Bring It! is the ultimate source for potluck, picnic, or dinner party-worthy dishes that combine simple prep with big taste!

The word “potluck” may inspire memories of church dinners and mystery covered dishes. But today’s potlucks are essentially outsourced dinner partieswhich make gathering around a shared table a cinch. Inside Bring It!,  the reader will find dozens of impressive-looking recipes that come together easily, and are perfect for carrying to any occasion.

Author Ali Rosen has put a long career in the food world to use, drawing on chef and restaurant secrets for easy dishes that will have friends begging for the recipe. Must-have dishes include:

  • Pimento Cheese and Crab Dip
  • Snap Pea Salad with Parmesan and Bacon
  • Pistachio and Anchovy Pasta
  • Short Ribs with Quick Pickled Shallots
  • S’mores Bars

Each recipe includes a note called “How to Bring It,” for make-ahead, reheating, and transport instructions. Flavors are designed for maximum impact, but won’t take hours to cook, or require special ingredients. They come together easily, hold well, and travel beautifully. They’ll have you rethinking the potluck.

Ali is the founder and host of Potluck with Ali Rosen, a television show and website dedicated to sharing the best and brightest in food. Potluck airs on NYC Life and its videos have appeared on HuffPost, Edible, and People.  Potluck was nominated for an Emmy as well as two IACP awards. She is from Charleston but currently lives in New York City with her young son & husband.

We’re potlucking in the kitchen with Ali.

Chef Govind Armstrong of Post and BeamThe Lobster is the long-running, fine-dining restaurant located on the land side of the landmark Santa Monica Pier. Recently installed there as executive chef is culinary celebrity Govind Armstrong.

Situated at the corner of Ocean Boulevard and the Santa Monica Pier, The Lobster seafood restaurant is an internationally recognized dining destination that is as much a part of Santa Monica’s history as the pier itself. Originally opened in 1923, it wasn’t until dishwasher-turned-owner, Mateo Castillo took the helm in 1950 that The Lobster became the quintessential “seafood shack,” so beloved by LA residents and tourists alike throughout the 1950’s, 60’s and 70’s.

The Lobster shut its doors for several years in the 1980’s and 90’s, before again being reinvented, expanded and reopened by a family of new investors in 1999. While the original structure was incorporated into the new building’s main entrance, The Lobster as it stands today is a modernly appointed, two-story cantilevered building with glass walls and seating for hundreds.

Chef Govind Armstrong comes to The Lobster with a background that includes training in some of the most famous restaurants in the world. California-born, raised in Costa Rica, and educated in Los Angeles and Europe under culinary legends including Wolfgang Puck, Mark Peel and Susan Feniger, Chef Govind is a master of California Cuisine. As an advocate for food sustainability, Chef Govind is committed to serving dishes that are crafted with only the freshest, locally sourced, and responsibly farmed ingredients.

Chef Govind’s menu takes the seafood dishes at The Lobster in a culinary direction that is sophisticated, yet approachable. With the focus on flavor and a perfect balance of taste and texture, his dishes are updated daily to account for ingredient availability, quality and creative license.

Chef Govind joins us along with the new General Manager, hospitality veteran Will Holt.

Bijan and Pejmon NooriLong Beach’s Proper’s Pickles is an unlikely local gourmet specialty food product success story. The Noori Brothers (Bijan & Pejmon) are insurance brokers. Growing up their Family pickled all the extra veggies in their home kitchen. In early 2014 the Brothers perfected their recipes and starting selling at one Long Beach Farmers Markets. Today they are available at retail in Gelson’s and select Bristol Farms, and produce some 1,500 to 2,000 jars a month. We’re talking about the art of pickling with Pejmon Noori.

The two brothers had already been making pickles for a long time under the guidance of their father, who was known for pickling anything and everything. Bijan and Pejmon also have been known to venture into unknown pickling territory for a few of their best customers, including products like Pickled Sweet Maui Onion with Habanero. Even their Famous Mixed Jar uses Persian Cucumber as opposed to your traditional Pickling Cucumber.

“You will never see dry dill seed or pepper-flakes floating at the bottom of your jar, but you will see pieces of fresh dill and large cloves of fresh garlic. While most pickling companies think it is okay for their products to be kept on dry shelves for months at a time, Proper’s Pickle believes in cold storage only. Proper’s Pickle is also a very strong believer in using only natural ingredients so they can deliver the vegetables and peppers they use in their best form.”

“There is only one drawback to developing the crispiest, freshest-tasting pickles on the planet: Anyone who tries them will never again enjoy just any ole’ pickle. Anyone who has tasted a Proper’s Pickle will always crave something better. Because “We Make a Proper Pickle.””

Steve Dickler of Chefs ToysChefs’ Toys is no stranger to the listeners of the “SoCal Restaurant Show.” Starting with a passion for food, Chefs’ Toys began in 1988 (founded by Chef Steve Dickler) with a genuine desire to help other Chefs.

In 2003 foodservice equipment veteran Mike Krepistman folded his restaurant equipment supply firm into Chefs’ Toys and became a partner. From humble beginnings to a foodservice enterprise, Chefs’ Toys business philosophy has never wavered. Last year TriMark acquired Chefs’ Toys.

“Chefs’ Toys is proud to offer time-tested and commercial kitchen approved products from the best manufacturers in the foodservice industry. We are constantly testing and searching for new products to serve our customers’ needs. You can feel confident that when you buy a product from Chefs’ Toys it has been vetted, tested, and will meet your expectations. Although our roots are firmly planted in Southern California, our customer base continues to expand nationally.”

“With the acquisition of a major restaurant design firm in 2015, Chefs’ Toys beefed up its talent pool for consulting and design. As a result, we offer complete design services for restaurants, commercial kitchens and bars. From front of house to the most complex kitchen design requirements, equipment installation, and foodservice supplies fulfillment, our staff provides turnkey solutions for the foodservice industry.”

We’ll get the update directly from principals Steve Dickler and Mike Krepistman.

George MotzMemorial Day weekend, Smorgasburg LA has teamed up with world renowned burger expert George Motz for its 2nd annual Burger Day on Sunday, May 27. Motz’s first burger popup at Smorgasburg LA this past December was such a success that he is headed back to the market for a second time, and this time with some of his most talented friends.

The Host of Travel Channel‘s Burger Land and author of Hamburger America has curated the best burgers from LA and beyond to popup at Smorgasburg LA for one day only from 10:00 a.m. to 4:00 p.m.

Guests should expect burgers in the form of classic takes to mouthwatering modern renditions from six popup vendors, plus burger specials from Smorgasburg LA’s weekly vendors and more.

To add to the festivities Motz will be serving his famous Oklahoma Fried Onion Burger (a smashed patty with thin sliced sweet onion).

It’s definitely a two napkin affair!

Ricardo Zarate of Mo-Chica and PiccaSeveral years ago Chef Ricardo Zarate created quite a foodie sensation with his original Mo-Chica restaurant located within walking distance of USC in the Mercado la Paloma. The menu was modern interpretations of traditional Peruvian comfort food.

Currently Chef Ricardo operates Rosaline in Los Angeles and the recently debuted Once in the Palazzo Resort in Las Vegas.

Once is a one-of-a-kind Peruvian Nikkei dining experience from Chef Ricardo Zarate. Once (on-seh), which means ’11’ in Spanish and symbolizes Ricardo Zarate’s spot in his line of 13 siblings, is inspired by the food of his native Peru.

Drawing distinct flavors from both Peru and Japan, along with the comforting dishes of Chef Ricardo Zarate’s childhood, the menu includes dishes such as Big Eye Tuna Sashimi Ceviche, with black truffle and kizami tigers milk; Arroz Chaufa, Peruvian fried rice, snow crab, yuzu aioli and crispy calamari; and Ox Tail Bibimbap, with black mint stew, tacu tacu rice, fried egg and plantains. To compliment the menu, there are 11 signature cocktails, including a Rum & Cola “slushee” machine for an irreverent, Vegas-style twist on a boozy classic.

Dinner nightly with the recently introduced Brunch on Weekends.

Andrew Gruel and his son WilliamChef Andrew Gruel is back with his Ask the Chef commentary. Chef Andrew was a judge this week at C-CAP’s (Careers through Culinary Arts Program) annual scholarship competition for at-risk area High School seniors.

On Monday the culinary scholarships will be awarded to the fortunate student winners at the annual Scholarship Awards Breakfast at Downtown L.A.’s Jonathan Club. This is the first time Chef Andrew has participated in judging this spirited competition. We’ll get his observations.

Podcasts

Segment One: Show Preview with Co-Host Andy Harris
Segment Two: Ali Rosen, author of bring it!
Segment Three: Executive Chef Govind Armstrong and General Manager Will Holt, The Lobster, Santa Monica
Segment Four: Pejmon Noori, Proper’s Pickles, Long Beach
Segment Five: Steve Dickler & Mike Krepistman, TriMark Chefs’ Toys
Segment Six: Hamburger America’s George Motz on George Motz’s Burger Day at Smorgasburg LA
Segment Seven: Chef Ricardo Zarate, Once at The Palazzo Resort, Las Vegas
Segment Eight: Chef Andrew Gruel, Slapfish Restaurant Group

May 12: Live from Vegas Uncork’d and Lagasse’s Stadium

Podcasts

Segment One: Show Preview with Co-Host Andy Harris
Segment Two: Josh Crain, Chef de Cuisine, Bouchon Las Vegas
Segment Three: Lou Hirsch, General Manager, Morels French Steakhouse & Bistro at The Palazzo Resort
Segment Four: Miami’s Lorena Garcia, Executive Chef, Chica at The Venetian Resort
Segment Five: Al Mancini, Staff Writer, Las Vegas Review-Journal
Segment Six: Celebrity Mixologist Juyoung Kang, Head Bartender, The Dorsey at The Venetian
Segment Seven: Executive Sous Chef Robert DeLillo, Lagasse’s Stadium at The Palazzo
Segment Eight: Aaron Pannell, General Manager, Bouchon Las Vegas and Bouchon Bakery

Now a sinful preview of this Saturday’s appropriately decadent show. We’re in fabulous Las Vegas…It’s not, with profuse apologies, for dieters. If we’re successful we will always leave you incredibly hungry and thirsty. In our case that’s probably a pretty good thing…

Vegas Uncork'dWe’re live from Lagasse’s Stadium at The Palazzo Resort for today’s special show. It’s Vegas Uncork’d Weekend here and the mega-star celebrity chefs with high-profile restaurants in Sin City are in town for the four days of extensive festivities.

As part of the first evening of Vegas Uncork’d “The Chefs of Thomas Keller Present a French Soiree”. It sold out right away. The two lead chefs are Chef de Cuisine Josh Crain of Bouchon Las Vegas and Chef de Cuisine Matt Alba of Ad Hoc and Addendum in Yountville, CA. Chef Josh joins us.

Morels French Steakhouse & Bistro at The Palazzo skillfully merges classic steakhouse with innovative and unique culinary techniques. It’s all enhanced by more than 60 wines-by-the-glass and more than 400 varieties of French and California wine-by-the-bottle. Our guest is Lou Hirsch, the General Manager, known in Vegas for his gracious hospitality.

John Kunkel, owner and founder of 50 Eggs Inc.’s newest concept Chica Las Vegas at The Venetian delivers the robust and vibrant flavors of Latin cuisine combined with a dynamic wine and mixology program. Crafted by celebrity Latina chef Lorena Garcia, the diverse menu draws inspiration from classic renditions and provides guests the opportunity to explore the flavors of Latin American cuisine as one culture, with influences from Venezuela, Peru, Brazil, Mexico, and Argentina, among many more. Chef Lorena pops out of the busy Chica kitchen to chat.

Juyoung Kang is the lead bartender at The Dorsey at The Venetian. She was the Nevada Restaurant Association’s Bartender of the Year in 2015. For Vegas Uncork’d she is starring in Saturday afternoon’s “Behind the Bar: Learn the Craft of Cocktailing with Masters of the Bar at The Venetian & The Palazzo.” We’re shaking craft cocktails with Juyoung.

A new quality burger concept (originating in New York in 2015) Black Tap Craft Burgers & Beer is on its way to an eagerly anticipated West Coast launch at Downtown Disney. Meanwhile you can experience Black Tap Craft Burgers & Beer at The Venetian in Las Vegas. Think perfectly outrageous shakes, too. They are also part of Vegas Uncork’d festivities on this Saturday evening, May 12th. We’ll chat with Founder Joe Isidori, a 3rd generation chef.

For the 3rd time in the show’s history we’re happily broadcasting from Lagasse’s Stadium at The Palazzo. It’s a sport’s fan’s and foodies’ paradise. Lagasse’s Stadium is the ultimate sports bar: a restaurant with stadium-seating featuring elevated game-time classics and gourmet options from Emeril Lagasse. Robert DeLillo, the Executive Sous Chef for Exec Scott Pajak is our guest.

Thomas Keller’s Bouchon Las Vegas is a truly special dining experience. General Manager Aaron Pannell who is responsible for managing all aspects of the restaurant and related Bouchon Bakery joins us.

Josh CrainAs part of the first evening of Vegas Uncork’d The Chefs of Thomas Keller Present a French Soiree”. It sold out right away. The two lead chefs are Chef de Cuisine Josh Crain of Bouchon Las Vegas and Chef de Cuisine Matt Alba of Ad Hoc and Addendum in Yountville, CA. Chef Josh joins us.

“Tucked away in the Venezia Tower sits Bouchon by Thomas Keller, a chef whose French cuisine has won almost every award possible: Michelin Stars, James Beard Foundation, and what Anthony Bourdain called “the best restaurant, ever.” Now you don’t have to go to French Laundry in Yountville to taste his genius — a modern take on French cuisine. Sunday brunch is the standout here, set in the sunlit bustling bistro or al fresco on the patio. An oyster bar that begins at 3 p.m. is the perfect setting for an afternoon with a bottle of rosé poolside. Of all the French restaurants Las Vegas offers, Bouchon is at the top of the must-visit list.”

Having worked so long at the original Bouchon in Yountville, Chef Josh brings to Bouchon Las Vegas an understanding of the restaurant’s sensibility and the importance of making time for meals to be a special occasion.

Louis HirschMorels French Steakhouse & Bistro at The Palazzo skillfully merges classic steakhouse with innovative and unique culinary techniques.

Highlights include an iced seafood bar and a cheese and charcuterie bar with more than 60 farmhouse and artisanal cheeses from around the world with handmade salamis and meats.

It’s all enhanced by more than 60 wines-by-the-glass and more than 400 varieties of French and California wine-by-the-bottle.

With both wet-and dry-aged steaks as well as a sinful array of desserts, the Las Vegas steakhouse menu also includes a myriad of tasty and colorful handcrafted cocktails that Thrillist says distinguishes Morels as one of the “40 best steak restaurants in Las Vegas.” Outdoor patio seating provides stunning views of the Las Vegas Strip.

Our guest is Lou Hirsch, the General Manager, known for in Vegas gracious hospitality.

Lorena GarciaJohn Kunkel, owner and founder of 50 Eggs Inc.’s newest concept Chica Las Vegas at The Venetian delivers the robust and vibrant flavors of Latin cuisine combined with a dynamic wine and mixology program.

Crafted by celebrity Latina chef Lorena Garcia, the diverse menu draws inspiration from classic renditions and provides guests the opportunity to explore the flavors of Latin American cuisine as one culture, with influences from Venezuela, Peru, Brazil, Mexico, and Argentina, among many more.

Boasting the first Latina chef on the Las Vegas Strip, Chica promises to delight its diners with an astounding array of amazing dishes. Each and every bit of culturally unique food finds its pedigree equally in the homes of Peru or El Salvador as it does in the top restaurants of Mexico or Argentina.

The home cooking that is enjoyed by the people of Central and South America finds a home here in Chef Garcia’s kitchen, enhanced and made even more vibrant for Chica. Latin Fusion cuisine is Chef Garcia’s forte, and it shows: appetizers, main courses, desserts, and even the libations are specially crafted for their heritage and made to fit the modern, dynamic venue of Chica.

Chef Lorena pops out of the busy Chica kitchen to chat.

Juyoung KangJuyoung Kang is the high-profile lead bartender at The Dorsey at The Venetian. She was the Nevada Restaurant Association’s Bartender of the Year in 2015. For Vegas Uncork’d she is starring in Saturday afternoon’s “Behind the Bar: Learn the Craft of Cocktailing with Masters of the Bar at The Venetian & The Palazzo.”

Stunning design and true cocktail culture have found a memorable new home in The Dorsey. At The Dorsey old school service standards and superb cocktail craft live within a thoughtfully designed enclave of warmth, ease, and comfort.

The Dorsey is bold and versatile. Drop by for effortless conversation with cocktail classics or settle in for the evening, to make new acquaintances, over shareable craft punch bowls. “The Penicillin” is a signature favorite, identified by The New York Times as one of eleven essential drinks of the modern cocktail revival.

Stop by later in the night and experience live curated music by renowned DJs who spin old school classics and newer tunes that fit the vibe.

We’re shaking craft cocktails with Juyoung.

Joe IsidoriA new quality burger concept (originating in New York in 2015) Black Tap Craft Burgers & Beer is on its way to an eagerly anticipated West Coast launch at Downtown Disney. Meanwhile you can experience Black Tap Craft Burgers & Beer at The Venetian in Las Vegas. Think perfectly outrageous shakes, too.

They are also part of Vegas Uncork’d festivities on Saturday evening, May 12th.

“Kick it late night at Black Tap Craft Burgers & Beer for a night of burgers, beats, and of course, shakes on Saturday evening, May 12th., Join Chef/Owner Joe Isidori and chow down on Black Tap’s award-winning craft burgers, and for one-time-only, create your very own CrazyShake™ milkshake. With a curated list of specialty “Vegas Uncork’d” ingredients, guests can let their imagination and taste buds go wild with a custom shake. For those ready to show their talents, there’ll be a lip-sync battle to wow the crowds with your favorite 80s pop and 90s hip hop, including special prizes! Attendees will sample mouthwatering snacks, burgers, and signature cocktails with a live DJ spinning tunes to keep the vibes pumping.”

We’ll meet Founder & Chef Joe Isidori, a 3rd generation chef.

Robert DeLilloFor the 3rd time in the show’s history we’re happily broadcasting from Lagasse’s Stadium at The Palazzo. It’s a sport’s fan’s and foodies’ paradise. Lagasse’s Stadium is the ultimate sports bar: a restaurant with stadium-seating featuring elevated game-time classics and gourmet options from Emeril Lagasse.

Lagasse’s Stadium combines Emeril Lagasse’s signature cuisine and kicked-up game day eats with more than 100 HD TVs including a 9 foot x 16 foot main TV, luxury boxes, plush stadium-style seating, billiard tables, and an expanded 1,800 square foot outdoor patio just steps from the Strip.

The expansion Vegas Golden Knights are the unlikely sports darlings of this hockey season. They are now, unbelievably, well on their way towards possibly competing for the coveted Stanley Cup. There are also Golden Knights specials on the Lagasse Stadium menu.

Robert DeLillo, the Executive Sous Chef for Exec Scott Pajak is our guest.

Aaron PannellThomas Keller’s Bouchon Las Vegas is a truly special dining experience. General Manager Aaron Pannell who is responsible for managing all aspects of the restaurant and related Bouchon Bakery joins us.

It’s a spectacular location for Weekend brunch on the lushly landscaped patio looking over the rooftop pool in the Venezia tower.

Known for its artisanal breads and traditional French desserts, Bouchon Bakery (2 locations at The Venetian) offers handmade viennoiserie, confections, pastries, tarts and cookies, as well as sandwiches and salads made in-house daily.

Espresso drinks and coffee custom-blended by Chef Keller’s longtime partner Equator Coffees & Teas, are offered year-round.

Podcasts

Segment One: Show Preview with Co-Host Andy Harris
Segment Two: Josh Crain, Chef de Cuisine, Bouchon Las Vegas
Segment Three: Lou Hirsch, General Manager, Morels French Steakhouse & Bistro at The Palazzo Resort
Segment Four: Miami’s Lorena Garcia, Executive Chef, Chica at The Venetian Resort
Segment Five: Al Mancini, Staff Writer, Las Vegas Review-Journal
Segment Six: Celebrity Mixologist Juyoung Kang, Head Bartender, The Dorsey at The Venetian
Segment Seven: Executive Sous Chef Robert DeLillo, Lagasse’s Stadium at The Palazzo
Segment Eight: Aaron Pannell, General Manager, Bouchon Las Vegas and Bouchon Bakery