Show 226, June 3, 2017: Show Preview with Co-Host Andy Harris

Now an enticing preview of this Saturday’s ample, and calorie-packed, 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…

The madness that is LA Weekly’s 5th Annual Tacolandia presented by Tabasco returns on Saturday, June 17th at El Pueblo de Los Angeles with over 120 taco vendors. The best-of-the-best tacos represented are personally selected by Street Gourmet’s Bill Esparza, known as the Tacorazza. We’ll talk taco with Senor Bill.

The 9th Annual Pechanga Microbrew Festival and Chili Cook-Off taps the craft beer keg in Temecula on Saturday afternoon, June 10th. “The SoCal Restaurant Show” will be live from the Pechanga Grand Ballroom that morning from 10:00 a.m. to 12 Noon. One of the new participating craft breweries at the Microbrew Festival is Breakwater Brewing Co. in Oceanside. Founder Shannon Sager (CEO & GM) is our guest.

You’ve been hearing us talk about OC Foodie Fest’s Pub & Grub – A Culinary Crawl happening in Downtown Santa Ana on Saturday, June 10th. It’s time to get the specifics. Joining us is James Foxall, the curator of Pub & Grub and Chef Jake McPeck of the crowd-pleasing Mess Hall Canteen Food Truck.

The national challenge of The James Beard Foundation’s annual Blended Burger Project is on! Answering the call in the OC is Chef Greg Daniels of Haven Gastropub in Orange with his creation of the Haven Breakfast Burger. We’ll hear all about blended burger deliciousness with Chef Greg and how you can vote in support of Chef Greg’s creation.

Longevity for a restaurant in the highly competitive Los Angeles restaurant arena isn’t an easy thing. Wolfgang Puck’s 2nd fine-dining restaurant in the Los Angeles area after Spago was Chinois on Main in Santa Monica. It launched in 1983 and is still a landmark dining destination in Santa Monica that consistently delivers. GM & Partner Bella Lantsman has, extraordinarily, been there since the beginning. We’ll meet her.

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

Play

Show 226, June 3, 2017: Bella Lantsman, General Manager & Partner, Chinois on Main, Santa Monica

Belle LantsmanLongevity for a restaurant in the highly competitive Los Angeles restaurant arena isn’t an easy thing. Celebrity Chef Wolfgang Pucks 2nd fine-dining restaurant in the Los Angeles area after Spago was Chinois on Main in Santa Monica. It launched in 1983 and is still a landmark dining destination in Santa Monica that consistently delivers with memorable food and polished service. Many of the professional servers have, unusually, been there for years.

Chinois on Main boldly combines Chinese tradition and fresh California ingredients with contemporary French techniques. The restaurant pioneered Asian fusion cuisine in the United States. Today, Chinois remains a culinary icon with its timeless interior design by (Partner) Barbara Lazaroff, an open kitchen, full-service bar, and extensive (and expertly crafted) wine list.

The Executive Chef is Rene Mata. He started at Chinois on Main as a line cook in 1987.

GM & Partner Bella Lantsman has, extraordinarily, been there since almost the beginning. We’ll meet her.

Play

Show 226, June 3, 2017: Bella Lantsman, General Manager & Partner, Chinois on Main, Santa Monica Continues…

Belle LantsmanLongevity for a restaurant in the highly competitive Los Angeles restaurant arena isn’t an easy thing. Celebrity Chef Wolfgang Pucks 2nd fine-dining restaurant in the Los Angeles area after Spago was Chinois on Main in Santa Monica. It launched in 1983 and is still a landmark dining destination in Santa Monica that consistently delivers with memorable food and polished service. Many of the professional servers have, unusually, been there for years.

There is a hidden (and very exclusive) private dining room with all the amenities at Chinois accommodating up to 40 seated guests. It even has its own kitchen.

 

Play

June 3: Tacolandia, Breakwater Brewing, OC Foodie Fest Pub & Grub, Greg Daniels, Chinois on Main

Podcasts

Segment One: Show Preview with Co-Host Andy Harris
Segment Two: 5th Annual Tacolandia Preview with “Tacorazza” Bill Esparza (The Street Gourmet)
Segment Three: Shannon Sager, CEO & General Manager, Breakwater Brewing Co., Oceanside
Segment Four: James Foxall, Pub & Grub’s Curator & Chef Jake McPeck, The Mess Hall Canteen Food Truck
Segment Five: Executive Chef Greg Daniels, Haven Gastropub, The James Beard Foundation’s Blended Burger Project
Segment Six: Bella Lantsman, General Manager & Partner, Chinois on Main, Santa Monica Part One
Segment Seven: Bella Lantsman, General Manager & Partner, Chinois on Main, Santa Monica Part Two

Now an enticing preview of this Saturday’s ample, and calorie-packed, 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…

The madness that is LA Weekly’s 5th Annual Tacolandia presented by Tabasco returns on Saturday, June 17th at El Pueblo de Los Angeles with over 120 taco vendors. The best-of-the-best tacos represented are personally selected by Street Gourmet’s Bill Esparza, known as the Tacorazza. We’ll talk taco with Senor Bill.

The 9th Annual Pechanga Microbrew Festival and Chili Cook-Off taps the craft beer keg in Temecula on Saturday afternoon, June 10th. One of the new participating craft breweries at the Microbrew Festival is Breakwater Brewing Co. in Oceanside. Founder Shannon Sager (CEO & GM) is our guest.

You’ve been hearing us talk about OC Foodie Fest’s Pub & Grub – A Culinary Crawl happening in Downtown Santa Ana on Saturday, June 10th. It’s time to get the specifics. Joining us is James Foxall, the curator of Pub & Grub and Chef Jake McPeck of the crowd-pleasing Mess Hall Canteen Food Truck.

The national challenge of The James Beard Foundation’s annual Blended Burger Project is on! Answering the call in the OC is Chef Greg Daniels of Haven Gastropub in Orange with his creation of the Haven Breakfast Burger. We’ll hear all about blended burger deliciousness with Chef Greg and how you can vote in support of Chef Greg’s creation!

Executive Chef Nick Liberato of Venice Restaurant Group and The Venice Whaler is no stranger to the “SoCal Restaurant Show.” Just in time for Summer The Venice Whaler has a new Dinner Menu, Brunch Menu and Cocktail Program. Chef Nick will fill us in with what’s new at the beach.

Longevity for a restaurant in the highly competitive Los Angeles restaurant arena isn’t an easy thing. Wolfgang Puck’s 2nd fine-dining restaurant in the Los Angeles area after Spago was Chinois on Main in Santa Monica. It launched in 1983 and is still a landmark dining destination in Santa Monica that consistently delivers. GM & Partner Bella Lantsman has, extraordinarily, been there since almost the beginning. We’ll meet her.

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

Bill EsparzaThe madness that is LA Weekly’s 5th Annual Tacolandia presented by Tabasco returns on Saturday, June 17th at El Pueblo de Los Angeles with over 120 taco vendors from California, Mexico and beyond. The best-of-the-best tacos represented are personally selected by Street Gourmet’s Bill Esparza, known as the Tacorazza.

Visitors get to enjoy unlimited tastes of these signature tacos. Some are from prized family recipes that have been around for generations. The taco fiesta is paired with some thirst-quenching, ice-cold beer and margaritas.

Our own Chef Andrew Gruel will be there with Slapfish. Thinking a lobster taco.

It’s Los Angeles’ largest ticketed taco festival and it continues to grow each year.

VIP is, unfortunately, already sold-out!

We’ll talk taco with Senor Bill.

Shannon SagerIf you’ve been wanting to try out the burgeoning Southern California craft brew scene, this June in Temecula is your chance. Craft beer makers throughout Southern California and beyond will all come together in Temecula Wine Country for a festival in support of Habitat for Humanity. The 9thAnnual Pechanga Microbrew Festival and Chili Cook-off is Saturday, June 10, from 1 – 5 p.m. inside the Pechanga Resort & Casino Grand Ballroom.

One of the new participating craft breweries at the Microbrew Festival is Breakwater Brewing Co. in Oceanside. The restaurant started brewing on-site in early 2009. Their 6.8 per cent Rye Dawn (a Brown Ale brewed with rye, oats, wheat and barley) won a Gold Medal at the 2016 World Beer Cup.

Founder Shannon Sager (CEO & GM) is our guest.

Guests must be 21 or older to attend. For tickets or for more information, visit Pechanga’s Website or call (877) 711-2946.

Jake McPeckYou’ve been hearing us talk about the upcoming OC Foodie Fest’s Pub & Grub – A Culinary Crawl happening in Downtown Santa Ana on Saturday, June 10th. Attendees are invited to “crawl” through Downtown Santa Ana deliciously eating and drinking every step of the way.

It’s Orange County’s most mouth-watering edibles including smothered tots, addictive tacos, and piping hot churros. Multiple bars with craft beer, wine, and outrageous cocktails. Our own Chef Andrew Gruel will be represented there with Two Birds’ drool-worthy, Hot Fried Chicken Sandwiches.

The June 10th event will take place in two parts. The Artisan Bazaar, buy-as-you go area for a modest $10, will run from 12 Noon to 11:00 p.m. Tickets for the 2-sessions of the All-Access Area, all you can eat and drink section are $60. Tickets available now right here.

Joining us with all the details are James Foxall the curator of Pub & Grub and Chef Jake McPeck of the crowd-pleasing Mess Hall Canteen Food Truck. Mess Hall is famous at Festivals for their signature Drunken Sailor Tots. Just look for the long, line line…

Greg Daniels of Haven GastropubThe national challenge of The James Beard Foundation’s annual Blended Burger Project is on! Answering the call in the OC is Chef Greg Daniels of Haven Gastropub in Orange with his creation of the Haven Breakfast Burger.

“The James Beard Foundations’ Blended Burger Project invites past and new Blended Burger Project™ participants to join a movement that strives to make burgers better by blending ground meat with chopped mushrooms, creating an incredibly delicious patty that’s healthier for your guests and more sustainable for the planet.”

The Haven Breakfast Burger contains more than 25% mushroom chorizo, combined with Haven’s custom grind, Tillamook sharp cheddar, maple coffee braised bacon, fried egg, arugula, and Haven ketchup, on an OC Baking Company double egg-washed brioche bun.

“My culinary team and I had a lot of fun creating a blended burger for the James Beard Foundation. Blending meat with mushrooms reduces calories, fat, and sodium while adding important nutrients like vitamin D, potassium, and B vitamins,” explained Chef Daniels, whose original Haven Burger has received national acclaim. “A blended burger also brings more sustainable, plant-based items to menus allowing Americans to enjoy the taste and flavor of the burgers they love, knowing it’s a healthier and more sustainable preparation.”

Haven Gastropub is asking guests to post photos with the hashtags #havenbreakfastburger and #blendedburgerproject. All guests who vote for their favorite blended burger online will also be entered to win an all-expense paid trip for two to the 2018 Blended Burger event at the James Beard House. More information and a list of all participating restaurants can be found online here.

We’ll hear all about blended burger deliciousness with Chef Greg.

Belle LantsmanLongevity for a restaurant in the highly competitive Los Angeles restaurant arena isn’t an easy thing. Celebrity Chef Wolfgang Pucks 2nd fine-dining restaurant in the Los Angeles area after Spago was Chinois on Main in Santa Monica. It launched in 1983 and is still a landmark dining destination in Santa Monica that consistently delivers with memorable food and polished service. Many of the professional servers have, unusually, been there for years.

Chinois on Main boldly combines Chinese tradition and fresh California ingredients with contemporary French techniques. The restaurant pioneered Asian fusion cuisine in the United States. Today, Chinois remains a culinary icon with its timeless interior design by Barbara Lazaroff, an open kitchen, full-service bar, and extensive (and expertly crafted) wine list.

The Executive Chef is Rene Mata. He started at Chinois on Main as a line cook in 1987.

GM & Partner Bella Lantsman has, extraordinarily, been there since almost the beginning. We’ll meet her.

Podcasts

Segment One: Show Preview with Co-Host Andy Harris
Segment Two: 5th Annual Tacolandia Preview with “Tacorazza” Bill Esparza (The Street Gourmet)
Segment Three: Shannon Sager, CEO & General Manager, Breakwater Brewing Co., Oceanside
Segment Four: James Foxall, Pub & Grub’s Curator & Chef Jake McPeck, The Mess Hall Canteen Food Truck
Segment Five: Executive Chef Greg Daniels, Haven Gastropub, The James Beard Foundation’s Blended Burger Project
Segment Six: Bella Lantsman, General Manager & Partner, Chinois on Main, Santa Monica Part One
Segment Seven: Bella Lantsman, General Manager & Partner, Chinois on Main, Santa Monica Part Two