Show 254, December 30, 2017: Show Preview with Co-Host Andy Harris

Now a festive preview of Saturday’s properly decadent eve of New Year’s Eve 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 throughout The Holidays and beyond.

In the holiday spirit we’re journeying back to sunny Puerto Vallarta, Jalisco, Mexico. The area is the home of the potent, distilled Racilla from the green agave plant, a distant cousin of the better-known Tequila. Raicilla expert and festival producer Edgar Cisneros is our well-informed guide.

Year anniversaries in the turbulent, fine-dining restaurant business are an occasion to be celebrated. A salute to owner/Chef Ross Pangilinan (ex-Leatherby’s Café Rouge in the Segerstrom Center for The Arts in Costa Mesa) who just celebrated the 1st Anniversary of downtown Santa Ana’s Mix Mix Kitchen Bar. Chef Ross pops out of his open kitchen for a welcome chat.

Fruits and vegetables are delightfully moving to the center of the plate in more and more restaurants. Chefs are intrigued with the possibilities. What produce items were hot in 2017 based on actual sales? What’s now trending for 2018? Did you know Jackfruit is one of the most visible fruits on the internet? Our resident Prince of Produce, the esteemed Robert Schueller of Melissa’s World Variety Produce, joins us with all the delicious and farm-fresh intel.

Husband-and-wife team, Chef Noah and Marín von Blöm, have introduced ARC PIZZA HOUSE, featuring a menu of unique wood-fired pizzas, at Costa Mesa’s South Coast Collection (3321 Hyland Avenue, Suite G). This new concept is an extension of acclaimed restaurant, ARC, and is located in the space formerly occupied by Restaurant Marin, which will be relocating to a new home on the Newport Beach Peninsula in early 2018, when the von Blöms’ DirtySexyHappiness Hospitality Group will debut a new culinary concept including a bakery and butcher shop. Chef Noah and Marin are our guests.

What’s new or on the horizon in the world of wine for the New Year? What impact will the tragic fires in the Northern California wine regions of Napa and Sonoma have on the California Wine Industry? Oddly the USA has a much lower per capita consumption of wine than the European Countries. Where is that trend going? Are there still wine bargains available on premium imported wines? Our resident wine authority, Kyle Meyer of Santa Ana’s Wine Exchange, joins us with the needed insight.

Our dynamic Co-Host, Chef Andrew Gruel, connects from Park City, Utah where he has just debuted the third Slapfish in Utah. Chef Andrew will share (and explain) some important hospitality business trends he sees for 2018. Where is fine-dining headed? What impact will the increase in minimum wage have on California eateries? This is Part 2 of his conversation continued from last week.

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

Play

Show 254, December 30, 2017: Chef Noah & Marin von Blöm, ARC Pizza House, South Coast Collection

Marin Howarth and Executive Chef Noah BlomHusband-and-wife team, Chef Noah and Marín von Blöm, have introduced ARC PIZZA HOUSE, featuring a menu of unique wood-fired pizzas, at Costa Mesa’s South Coast Collection (3321 Hyland Avenue, Suite G).

This new concept is an extension of acclaimed restaurant, ARC, and is located in the space formerly occupied by Restaurant Marin, which will be relocating to a new home on the Newport Beach Peninsula in early 2018, when the von Blöms’ DirtySexyHappiness Hospitality Group will debut a new culinary concept including a bakery and butcher shop.

Chef Noah Blöm brings his signature style to create 8 unique pizzas. Offerings range from The House Pizza Pie with housemade sausage, pepper and mushroom, and The Cheeeeseee Pizza with queso fresco, mozzarella, parmesan and goat cheeses, to the more adventurous Roasted Duck Pizza with romesco, olives and goat cheese, and the Shortrib Pizza with bleu cheese, fresno chiles, basil and parmesan.

The menu, offered from 11 a.m. to 11 p.m. daily, also features three salad offerings with a Chopped Salad with roasted chicken, Chef’s Salad with smoked salmon, and refreshing Strawberry Salad. Diners also have access to ARC’s lunch and dinner dishes.

Chef Noah and Marin are our guests.

Play

December 30: Edgar Cisneros, Ross Pangilinan, Melissa’s Winter Produce, ARC Pizza House, Wine Exchange

Podcasts

Segment One: Show Preview with Co-Host Andy Harris
Segment Two: Raicilla Expert & Festival Producer, Edgar Cisneros, Puerto Vallarta, Jalisco, Mexico
Segment Three: Executive Chef Ross Pangilinan, Mix Mix Kitchen Bar, Santa Ana
Segment Four: Melissa’s Robert Schueller (a.k.a “The Prince of Produce”) Part One
Segment Five: Melissa’s Robert Schueller (a.k.a “The Prince of Produce”) Part Two
Segment Six: Chef Noah & Marin von Blöm, ARC Pizza House, South Coast Collection
Segment Seven: Kyle Meyer, Wine Exchange, Santa Ana
Segment Eight: Co-Host Chef Andrew Gruel, Slapfish Restaurant Group

Now a festive preview of this Saturday’s properly decadent eve of New Year’s Eve 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 throughout The Holidays and beyond.

In the holiday spirit we’re journeying back to sunny Puerto Vallarta, Jalisco, Mexico. The area is the home of the potent, distilled Racilla from the green agave plant, a distant cousin of the better-known Tequila. Raicilla expert Edgar Cisneros is our well-informed guide.

Year anniversaries in the turbulent, fine-dining restaurant business are an occasion to be celebrated. A salute to owner/Chef Ross Pangilinan (ex-Leatherby’s Café Rouge in the Segerstrom Center for The Arts in Costa Mesa) who just celebrated the 1st Anniversary of downtown Santa Ana’s Mix Mix Kitchen Bar. Chef Ross pops out of his open kitchen for a welcome chat.

Fruits and vegetables are delightfully moving to the center of the plate in more and more restaurants. Chef are intrigued with the possibilities. What produce items were hot in 2017 ? What’s now trending for 2018? Did you know Jackfruit is one of the most visible fruits on the internet? Our resident Prince of Produce, the esteemed Robert Schueller of Melissa’s World Variety Produce, joins us with all the delicious and farm-fresh intel.

Husband-and-wife team, Chef Noah and Marín von Blöm, have introduced ARC PIZZA HOUSE, featuring a menu of unique wood-fired pizzas, at Costa Mesa’s South Coast Collection (3321 Hyland Avenue, Suite G). This new concept is an extension of acclaimed restaurant, ARC, and is located in the space formerly occupied by Restaurant Marin, which will be relocating to a new home on the Newport Beach Peninsula in early 2018, when the von Blöms’ DirtySexyHappiness Hospitality Group will debut a new culinary concept. Chef Noah and Marin are our guests.

What’s new or on the horizon in the world of wine for the New Year ? What impact will the tragic fires in the Northern California wine regions of Napa and Sonoma have on the California Wine Industry? Oddly the USA has a much lower per capita consumption of wine than the European Countries. Where is that trend going? Our resident wine authority, Kyle Meyer of Santa Ana’s Wine Exchange, joins us with the needed insight.

Our dynamic Co-Host, Chef Andrew Gruel, connects from Park City, Utah where he has just debuted the third Slapfish in Utah. Chef Andrew will share (and explain) some important hospitality business trends he sees for 2018. Where is fine-dining headed? This is Part 2 of his conversation continued from last week.

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

Edgar CisnerosIn the holiday spirit we’re journeying back to sunny Puerto Vallarta, Jalisco, Mexico. The area is the home of the potent, distilled Racilla from the green agave plant, a distant cousin of the better-known Tequila.

Raicilla is the local spirit of Puerto Vallarta and is prepared nearby in the towns of San Sebastian del Oeste and El Tuito. Tequila and Raicilla tastings can be done at most restaurants and haciendas around Puerto Vallarta.

Raicilla types :

  • Blanco: when it hasn’t been kept in oak barrels
  • Joven (Young): less than one year in oak barrels.
  • Reposado: Between 1 and 2 years in oak barrels
  • Añejo: More than 2 years in oak barrels.

Raicilla expert Edgar Cisneros is our well-informed guide.

Ross PangilinanYear anniversaries in the turbulent, fine-dining restaurant business are occasions to be celebrated. A salute to owner/Chef Ross Pangilinan (ex-Leatherby’s Café Rouge in the Segerstrom Center for The Arts in Costa Mesa) who just observed the 1st Anniversary of downtown Santa Ana’s Mix Mix Kitchen Bar.

When it comes to owning a restaurant, there’s no such thing as smooth sailing. That being said, it seems as though we’ve had something to celebrate since the day we first opened our doors,” comments Chef Ross Pangilinan who received a nomination for Chef of the Year at the 2017 Golden Foodie Awards. “I am honored by the support of the Orange County community, grateful for the dedication of my team, and could not be more excited to see what new celebrations Year 2 will bring.”

An Orange County native, Ross Pangilinan discovered his passion for cuisine at a young age. Adventurous dining experiences he shared with his father and cooking shows like Frugal Gourmethave influenced his global palate and helped define his career as a chef.

After high school, Pangilinan enrolled at Le Cordon Bleu in Pasadena. Excelling in his courses, he went on to work at various Southern California restaurants and in France for the two-Michelin-starred Les Trois Marche.

At the age of 21, Patina Restaurant Group recognized Pangilinan’s skills and offered him his first sous chef position at Pinot Provence in 2005. After two years, he returned to France to work in the Michelin-starred Regis restaurant where he strengthened his culinary technique and back of the house operations.

His sous chef position at the flagship Patina at the Walt Disney Concert Hall helped earn the restaurant its Michelin star in 2007. A year after various successes, including opening the modern Italian restaurant Sinatra within Encore at the Wynn in Las Vegas, Pangilinan returned to Patina Restaurant Group in 2009 as Executive Chef at Leatherby’s Café Rouge, where he led the culinary team for 7 years.

Now he proudly presents, Mix Mix, his global dining concept exemplifying the techniques and traditions formed throughout his culinary journey.

Chef Ross pops out of his open kitchen for a welcome chat.

Melissa's Robert Schueller at the SoCal Restaurant Show 5th AnniversaryFruits and vegetables are delightfully moving to the center of the plate in more and more restaurants. Chef are intrigued with the possibilities. What produce items were hot in 2017? What’s now trending for 2018? Did you know Jackfruit is one of the most visible fruits on the internet?

Our resident Prince of Produce, the esteemed Robert Schueller of Melissa’s World Variety Produce, joins us with all the delicious and farm-fresh intel.

Kiwano Melon is one of the Top 10 specialty produce items for 2017 based on sales. Once grown only in New Zealand, Melissa’s Kiwano Melons are now grown in California as well. Consumers are drawn to these intriguing, yet versatile tropical fruits whose look easily captures attention. The spiky, orange colored shells of Kiwano Melons encase a soft, succulent bright green flesh. Melissa’s Kiwano Melons are mild in flavor and similar in taste to juicy, seed-filled cucumbers. Once peeled, Melissa’s Kiwano Melons can be tossed in fresh fruit salads or served as a garnish with roasted meats.

Melissa’s Jackfruit is the world’s largest tree fruit, averaging between 15 and 33 pounds per fruit. This large fruit grows directly out of the trunk or branches. The exterior of the Jackfruit is covered with spiny, knobby bumps and is green in color.

Jackfruit can also be enjoyed unripe, cooked in various recipes. The flesh of the Jackfruit can be used in desserts, as well. The many seeds in the Jackfruit are sensational when roasted, similar to a chestnut in flavor.

Our resident Prince of Produce, the esteemed Robert Schueller of Melissa’s World Variety Produce, now continues with all the delicious and farm-fresh intel.

Marin Howarth and Executive Chef Noah BlomHusband-and-wife team, Chef Noah and Marín von Blömhave introduced ARC PIZZA HOUSE, featuring a menu of unique wood-fired pizzas, at Costa Mesa’s South Coast Collection (3321 Hyland Avenue, Suite G).

This new concept is an extension of acclaimed restaurant, ARC, and is located in the space formerly occupied by Restaurant Marin, which will be relocating to a new home on the Newport Beach Peninsula in early 2018, when the von Blöms’ DirtySexyHappiness Hospitality Group will debut a new culinary concept.

Chef Noah Blöm brings his signature style to create 8 unique pizzas. Offerings range from The House Pizza Pie with housemade sausage, pepper and mushroom, and The Cheeeeseee Pizza with queso fresco, mozzarella, parmesan and goat cheeses, to the more adventurous Roasted Duck Pizza with romesco, olives and goat cheese, and the Shortrib Pizza with bleu cheese, fresno chiles, basil and parmesan.

The menu, offered from 11 a.m. to 11 p.m. daily, also features three salad offerings with a Chopped Salad with roasted chicken, Chef’s Salad with smoked salmon, and refreshing Strawberry Salad. Diners also have access to ARC’s lunch and dinner dishes.

Chef Noah and Marin are our guests.

Kyle Meyer of Wine ExchangeWhat’s new or on the horizon of significance in the world of wine for the New Year? What impact will the tragic fires in the Northern California wine regions of Napa and Sonoma have on the California Wine Industry? Oddly the USA has a much lower per capita consumption of wine than the European Countries. Where is that trend going? Where is pricing moving on domestic wines as well as imports?

Our resident wine authority, Kyle Meyer of Santa Ana’s Wine Exchange, joins us with the needed insight.

Andy Harris and Andrew Gruel at the Fifth Anniversary of the SoCal Restaurant ShowOur dynamic Co-Host, Chef Andrew Gruel, connects from Park City, Utah where he has just debuted the third Slapfish in Utah. Chef Andrew will share (and explain) some important hospitality business trends he sees for 2018. Where is fine-dining now headed?

This is Part 2 of his intriguing conversation continued from last week.

Podcasts

Segment One: Show Preview with Co-Host Andy Harris
Segment Two: Raicilla Expert & Festival Producer, Edgar Cisneros, Puerto Vallarta, Jalisco, Mexico
Segment Three: Executive Chef Ross Pangilinan, Mix Mix Kitchen Bar, Santa Ana
Segment Four: Melissa’s Robert Schueller (a.k.a “The Prince of Produce”) Part One
Segment Five: Melissa’s Robert Schueller (a.k.a “The Prince of Produce”) Part Two
Segment Six: Chef Noah & Marin von Blöm, ARC Pizza House, South Coast Collection
Segment Seven: Kyle Meyer, Wine Exchange, Santa Ana
Segment Eight: Co-Host Chef Andrew Gruel, Slapfish Restaurant Group