Show 260, February 10, 2018: Restaurateur & Baker Tarit Tanjasiri, Crema Café, Seal Beach

Tarit Tanjasiri of Crema CafeBaker and restaurateur Tarit Tanjasari closed his popular Crema Café in Seal Beach late last year for a total remodel. It originally launched on Main St. in 2006. It feels more open now as the wall between the Bakery & Café was removed.

“The Crema Cafe is a European-inspired restaurant and bakery in beautiful downtown Seal Beach, California. We serve breakfast and lunch 7 days a week. Our menu offers classic favorites and delicious new alternatives. From our famous sweet and savory crepes to our tempting pastries, hearty sandwiches and fresh salads, we offer a variety of great breakfast and lunch choices.”

“Our artisan bakery offers a full range of fresh-baked goods. We use the finest ingredients like real butter and wholesome grains. Our assortment of handcrafted breads includes our signature 7-grain Crema Multigrain bread, sourdough and raisin pecan. See our schedule for a complete list of available daily breads. You can also indulge your sweet tooth with our enticing array of cookies, muffins, scones, sweet croissants and macarons, baked to perfection.”

“We invite you to dine al fresco on our airy patio or in our cozy interior. Our patio is pet-friendly, so feel free to bring man’s best friend along, too (please make sure Fido is on a leash).”

We’re on the rise with Tarit.

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Show 260, February 10, 2018: Executive Chef Bernard Guillas, The Marine Room & The La Jolla Breach & Tennis Club, La Jolla

Bernard GxuillasThe globetrotting Chef Bernard Guillas is the long-time, beloved Executive Chef of the La Jolla Beach & Tennis Club and The Marine Room (oceanfront) in La Jolla. He’s also San Diego’s energetic culinary ambassador to the World. He just back from the 10th Annual Cayman Cookout with Le Bernardin’s Eric Ripert.

Since 1941, one symbol has stood for the most exquisite dining experience in San Diego. The Seahorse symbol of The Marine Room.

“During this time, The Marine Room has earned countless accolades. Renown critics have described its privileged setting on La Jolla’s finest beach and the thrill of being “eye-level” with the crashing surf at high tide. The culinary artistry of Executive Chef Bernard Guillas and Chef de Cuisine Ron Oliver has been called “world-class” for its devotion to fresh seafood, seasonal variety, hand-selected local ingredients and award-winning desserts. Others have defined the experience as “sophistication with a sense of delight.” But our greatest satisfaction comes simply from serving our guests – who come to celebrate the joy of life with good company, a perfectly-prepared meal, and a golden Pacific sunset to call their own.”

We’re long overdue for a chat with Chef Bernard. He also generously shares the La Jolla & San Diego restaurants he personally recommends.

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Show 260, February 10, 2018: Celebrity Trainer Simi Cohen, Sima’s Healthy Indulgences

Sima CohenSima Cohen is a celebrity trainer, nutritionist, wellness expert, and life coach with more than twenty years’ experience. In her life journey she learned the important elements that govern and influence health and happiness. Her new book is Sima’s Healthy Indulgence – 100 Revampred, Guilt-Free Recipes to Transform Your Life.

Sima’s definition of transformation is not about obsessing over the numbers on a scale—it is all about something that blossoms from within you, out from your very pores, that ends with a lustrous glow that shows all over your transformed self. It’s not just about eating good food and feeding your hungry belly, it’s about discovering who you are, and transforming your body and life from the inside out.

After two decades, countless hours, thousands of clients, and customized food and detox plans, it was a no-brainer to understand that everybody—no matter their age or social status—wants their cake, and to eat it too. This book will transform how you think, what you eat, and the way you live. Losing weight is just the cherry on top of the sugar-free sundae.

We’re hanging out in the kitchen with Sima.

…And Sima enjoyed hanging out with us so much, she’s graciously allowed us to giveaway THREE copies of her new book, Sima’s Healthy Indulgence – 100 Revampred, Guilt-Free Recipes to Transform Your Life. Just enter using the form below and don’t forget to earn additional entries if you like our Facebook and Twitter feeds! Contest ends on Friday, February 16 at midmight.

Win Sima’s Healthy Indulgence

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Show 260, February 10, 2018: Celebrity Trainer Simi Cohen, Sima’s Healthy Indulgences. Continues…

Sima CohenSima Cohen is a celebrity trainer, nutritionist, wellness expert, and life coach with more than twenty years’ experience. In her life journey she learned the important elements that govern and Add Newinfluence health and happiness. Her new book is Sima’s Healthy Indulgence – 100 Revampred, Guilt-Free Recipes to Transform Your Life.

When clients said they had a sweet tooth, or they were hungry for their latest diet’s “no-no food” and wanted to eat without the guilt that came with it, something immediately clicked in Sima’s mind, and she knew that she had to create a perfect, life-changing meal plan for them. This book is the ultimate guide to guiltless freedom that you can celebrate every day, without any depriving, compromising, counting calories, or measuring body fat!

She perfected her method to help people from all walks of life discover these elements that pave the way for achieving sustainable health and happiness in life: selfsweat, and substance. Her expertise in nutrition (substance) and fitness (sweat) has helped thousands of overweight individuals achieve ideal weight—the culinary part of that work resulted in the creation of this book.

Sima resides in Los Angeles, California, with her daughter Kayla.

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Show 260, February 10, 2018: Restaurateur Michael McCarty, Michael’s Santa Monica & NYC

Michael McCartyRestaurateur Michael McCarty of Michael’s Santa Monica fame has been a larger-than-life fixture on the local dining scene (Manhattan, too) since 1979. He is a legendary discoverer of youthful culinary talent. In the summer of 2016 Michael reinvented Michael’s Santa Monica once again with the arrival of a hot young chef, Miles Thompson.

When Chef & Restaurateur Michael McCarty opened the landmark Michael’s in Santa Monica back in 1979 I’m not sure he even suspected that he would become one of the pioneers of what is known as California cuisine along with Alice Waters and Wolfgang Puck. He pioneered having museum quality art on the restaurant’s wall with not a hint of pretention. A Michael’s in New York came on the scene about a decade later serving breakfast, lunch & dinner to the media elite.

Michael is also known for mentoring rising, young culinary talent. This distinguished alumni club includes Jonathan Waxman, Nancy Silverton, Mark Peel, Ken Frank, and Sang Yoon.

McCarty still can be seen at The Santa Monica Farmers Market on Wednesday mornings with his culinary team. When he’s home in Santa Monica he’s at the restaurant nightly still touching tables and welcoming guests.

We’ll chat with Michael about the diminishing influence of high-profile restaurant critics over the years as well as Chef Miles’ new Winter Happy Hour menu. (Think pork ribs with Calabrian chili red hot and a daily cocktail special for $1.79.) How valuable is restaurant criticism to an established restaurant?

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Show 260, February 10, 2018: Chef Andrew Gruel, Slapfish Restaurant Group & Show Co-Host

Andy Harris and Andrew Gruel at the Fifth Anniversary of the SoCal Restaurant ShowOur always informed Co-Host, Chef Andrew Gruel, encores with his “Ask the Chef” series. What’s the future of home-delivery meal kits like Blue Apron? Even the supermarkets are offering their own labels of these fresh, and ready-to-cook at home meal kits. Are they even a good deal for the money?

Chef Andrew weighs in. He certainly supports any honest effort that encourages people to cook together at home.

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Show 259, February 3, 2018: Show Preview with Co-Hosts Andy Harris & Chef Andrew Gruel

Thanks to Orange Coast Magazine’s Food and Drink Booze Blog O.C.” for the wonderful piece on the informative wine coverage presented on “The SoCal Restaurant Show.” We invite you to read the posting entitled, “Wine’s Rise in the Orange County Dining Scene” by Valory Reed. We greatly appreciate the kind words. We’re blushing…

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

Eclipsing painters and musicians, chefs have emerged as the world’s leading creative professionals—so there’s no better place to turn for insight into the “Big Game Sunday” creative process than the pages of the new book by two-time James Beard Award winners author Karen Page and photographer Andrew Dornenburg, creators of the beloved 400,000-copy bestseller The Flavor Biblenamed one of the ten best cookbooks of the past century by Forbes. Karen is our encore guest.

Our resident produce guru, Robert Schueller of Melissa’s World Variety Produce, is back with us to complete his 2018 “Trends in Produce” insights. This time his observant eye is on specialty vegetables. He’s profiling his Top Ten (based on sales) including everything from organic ginger to watermelon radishes.

Executive Chef Dustin Trani of the iconic J. Trani’s restaurant in San Pedro (established in 1925) represents the 4th generation of Italian cuisine in the Trani Family. He’s a big fan of pristine seafood from Alaska. Chef Justin is featured in a new video from the Alaska Seafood Marketing Institute educating C-CAP students (Careers through Culinary Arts Program) on how to prepare flash frozen, fresh, sustainable Alaska seafood. We’re chilling with Chef Dustin.

Chefs and food stylists Denise Vivaldo and Cindie Flannigan have recently published the 2nd edition of their ground-breaking book The Food Stylist’s Handbook, originally published in 2010. There have been great changes in the industry since the first edition, including the explosion in popularity of food blogging and social media, food videos, and recipe creators working as their own photographers. We’re styling with Chef Denise.

Our always informed Co-Host, Chef Andrew Gruel, encores with his “Ask the Chef” series. Don’t be scared about the possibilities of cooking a whole fish. It’s all about the flavor. Chef Andrew shares the secrets of creating the magic.

All of this and heaping helpings of extra deliciousness on this week’s show!

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Show 259, February 3, 2018: James Beard Award-winning Authors Karen Page & Andrew Dornenburg (Photographer), Kitchen Creativity

Karen Page and Andrew DornenburgEclipsing painters and musicians, chefs have emerged as the world’s leading creative professionals—so there’s no better place to turn for insight into the “Big Game Sunday” creative process than the pages of the new book by two-time James Beard Award winners author Karen Page and photographer Andrew Dornenburg, creators of the beloved 400,000-copy bestseller The Flavor Bible, named one of the ten best cookbooks of the past century by Forbes.

KITCHEN CREATIVITY: Unlocking Culinary Genius—with Wisdom, Inspiration, and Ideas from the World’s Most Creative Chefs (Little, Brown; Oct 2017) is filled with secrets and strategies from more than 100 leading culinary minds—including José Andrés, Dan Barber, Rick Bayless, Daniel Boulud, Amanda Cohen, Kyle Connaughton, Curtis Duffy, Emily Luchetti, Eric Ripert, Marcus Samuelsson, and Joshua Skenes. Beyond a cookbook, KITCHEN CREATIVITY is a guide to a more inventive and intuitive approach to cooking (without recipes!)—one that will inspire readers to think, improvise, and cook like the world’s best chefs.

KITCHEN CREATIVITY includes a “Big Game Sunday” section where famous chefs have their ideas listed to include:

  • Nancy Longo, Pierpont Restaurant (Baltimore) – Corn Fried Soft Shell Crab with Smoked Gouda Grits and Cherry Relish

Karen and Andrew are our encore guest.

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Show 259, February 3, 2018: Robert Schueller, Melissa’s World Variety Produce, Inc.

Robert Schueller of Melissa's World Variety Produce in the AM830 KLAA StudioOur resident produce guru, Robert Schueller of Melissa’s World Variety Produce, is back with us to complete his 2018 “Trends in Produce” insights. This time his observant eye is on specialty vegetables. He’s profiling his Top Ten picks (based on sales) including everything from organic ginger to watermelon radishes. Melissa’s distributes specialty produce in all 50 States.

A tuber that develops in the stem just above ground level, Kohlrabi from Melissa’s is a cruciferous vegetable, along with cabbage, kale, cauliflower and broccoli. About the size of an orange, Kohlrabi is pale green or purple-tinged (purple kohlrabi), and rounded. Firm stems with large leaves branch out evenly at all angles. The leaves, which taste like kale, collards or cabbage, can be steamed, boiled or added to soups.

Kohlrabi from Melissa’s is hand-selected for excellent quality. Choose smooth, unblemished tubers. The smaller bulbs are more flavorful. If the leaves are still attached, they should be firm and fresh. Cut the leaves from the tubers and refrigerate separately in plastic bags. The Kohlrabi will keep up to a week or more and the leaves for several days.

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Show 259, February 3, 2018: Executive Chef Dustin Trani, J. Trani’s, San Pedro Part One

Dustin TraniExecutive Chef Dustin Trani of the iconic J. Trani’s restaurant in San Pedro represents the 4th generation of Italian cuisine in the Trani Family. J. Trani’s opened in San Pedro in 1925.

He’s a big fan of pristine seafood from Alaska. Chef Justin is featured in a new video from the Alaska Seafood Marketing Institute (ASMI) educating C-CAP students (Careers through Culinary Arts Program) on how to prepare blast flash frozen, fresh, sustainable Alaska seafood. Chef Dustin is a loyal C-CAP alum himself.

In this video the C-CAP students had the opportunity to learn about two species of Alaskan seafood, how to best care and prepare frozen fresh seafood, along with tips about dish development, plating, and dish presentation.

In addition to nightly Dinner, J. Trani’s serves lunch on Thursday & Friday, and Sunday Brunch.

We’re chilling with Chef Dustin.

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