Next a tempting preview of Saturday’s delectable and always healful show and not, with profuse apologies, for dieters. If we’re doing it right we will always leave you incredibly hungry and thirsty. In our case that’s absolutely a good thing…
The fondly remembered Naugles fast food restaurant chain was founded by Dick Naugle (one of the founders of Del Taco) in 1970 in Southern California with 225 locations prior to merging with Del Taco in 1988. Sadly, Naugles lasted as an independent entity only 7 years after that. It featured an American and a Mexican kitchen. A new business group formed in the last few years has been patiently working on bringing the chain back. This grass roots revival is an incredible comeback story and we’ll meet the architect of it all, Christian Ziebarth.
Since partners Chef Michael Cimarusti, Donato Poto, and Craig Nickoloff opened Connie and Ted’s in West Hollywood in 2013 they have redefined the concept of a casual seafood dinner house serving premium seafood. New at Connie and Ted’s is a Weekend New England-style Seafood Brunch with freshly baked in-house breakfast breads and pastries. Opening General Manager Matthew De Marte provides the tasty details.
After launching its first two West Coast locations to huge crowds and an almost never-ending line, The Halal Guys are entering new territory with its upcoming grand opening in Koreatown, Los Angeles. The fast-casual New York concept opened its first West Coast location in Costa Mesa last October, its second location in Long Beach this past January and have plans to bring 50 units throughout Southern California.
Halal Guys local franchisee, Thomas Pham, is our guest. He’ll also talk about his new, soon to launch ice cream concept, Churned. Our regular guest Co-Host Chef Andrew Gruel joins us for this interview.
Our favorite purveyor of genuinely useful wine knowledge, Kyle Meyer, the Co-Proprietor of The Wine Exchange, joins us for his monthly tutorial. Kyle will provide a preview of coming attractions in wine for the New Year along with comparative discussions about Bordeaux reds and California Cabernet. He’ll also have some practical tips on properly storing wine after you’ve opened the bottle.
Chef Amar Santana’s Vaca in Costa Mesa has been one of the toughest reservations in town since its opening. It’s a busy spot. The ambitious bar program there also merits a lot of attention. Vaca has created an enticing by-the-glass program for Sherry. Jerez (Sherry) actually pairs very well with food as the Spanish already know. Vaca’s incredibly knowledgeable Bar Manager, Michael Rooney, joins us for a short course on the joy of appreciating Sherry.
All of this and lots more absolutely incredible deliciousness on Saturday’s show!