Show 207, January 21, 2017: Show Preview with Andy Harris, Co-Host & Executive Producer

The Dumpling Trail in Richmond British Columbia“The SoCal Restaurant Show” is going international. On Saturday morning, January 28th the show is live from Richmond, B.C. (“Where the Far East Meets the Canadian West Coast”) for their festive celebration of Chinese New Year.

Now am enticing preview of this Saturday’s overflowing show with Co-Host & Executive Producer Andy Harris. 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 actually probably a pretty good thing…

The Founder and Co-Proprietor of James Republic Restaurant in Long Beach is Chef Dean James Max of DJM Restaurants, a multiple James Beard Award nominee. His opening Executive Chef there is the talented David MacLennan. In a bit over three years they have made this relaxed vibe restaurant one of the prominent dining destinations in Long Beach. On February 8th at James Republic at Courtyard by Marriott Downtown Long Beach they are presenting a multi-course dining spectacular with Chef Amar Santana to benefit Careers through Culinary Arts Program (C-CAP.) Chefs Dean & David join us to preview C-CAP’s Winter Harvest Benefit Dinner at James Republic on Wednesday, February 8th.

Our regular Contributor on the San Diego dining scene, Anita Lau, The Diary of a Mad Hungry Woman blogger, joins us. She will provide us with the highlights of her “Best Meal” of 2016. Surprisingly (because Orange County is her regular beat) it turns out to be the destination restaurant in a boutique hotel in Downtown San Diego!

The original Water Grill, one of the area’s premier fine-dining seafood restaurants, opened in Downtown Los Angeles in 1989. There are now busy locations in Downtown Los Angeles, Santa Monica, San Diego, South Coast Plaza – Costa Mesa, and, just launched this month, Dallas. The new South Coast Plaza location is nearly 18,000 square feet. We’ll meet proprietor & distinguished restaurateur Sam King of King’s Seafood Company.

Chicken is a versatile protein, typically a good value, and much in the news these days. We’re talking Chicken 101 with our resident Meatheads from West Coast Prime Meats, Terry Hanks and Jay Henderson. Between the two of them they clock in with over 50 years of experience in the business!

How about some premium wine to celebrate the New Year? Our resident wine expert, Kyle Meyer of Wine Exchange in Santa Ana, joins us. He’ll preview the expectations for the 2015 vintage in California and we’ll see what else he’ll uncork for us. Always highly informative & entertaining.

We love it when competitive chefs generously donate their time to support a worthy cause. Behold, the Pizza Throwdown on Sunday, January 29th from 11:00 a.m. to 1:30 p.m. at Master Baker Dean Kim’s OC Baking Co. in Orange benefiting Chef Bill Bracken’s Bracken’s Kitchen (created to help end food insecurity in Orange County and beyond.) Only 100 VIP and General Admission tickets are available.

All of this and lots more absolutely incredible deliciousness on Saturday’s show!

Play

Show 207, January 21, 2017: The Pizza Throwdown. OC Baking’s Dean Kim and Brent Omeste of Centro Collective

Pizza ThrowdownWe love it when competitive chefs generously donate their time to support a worthy cause. Behold, the Pizza Throwdown on Sunday, January 29th from 11:00 a.m. to 1:30 p.m. at Master Baker Dean Kim’s OC Baking Co. in Orange benefiting Chef Bill Bracken’s Bracken’s Kitchen (created to help end food insecurity in Orange County and beyond.) Only 100 VIP & Regular Admission tickets available.

It all began when Chefs Chad Urata and Brent Omeste of the embryonic Centro Collective challenged OC Baking Company’s Master Baker Dean Kim to a pizza throwdown. Not realizing that Dean thrives on wagers, Dean took it one step further and enlisted veteran OC pizza master Sandro Nardone to join him.

When other chefs caught wind of it via social media, The Veterans’ team is now six strong with the addition of Chef Dee Nyugen, Chef Greg Daniels, Lisa Gilmore and of course, Chef Bill Bracken. On Sunday, January 29th, the friendly rivalry will include both teams creating their best pizza to be judged by participants at the event. Who will win the challenge? You be the judge!

All tickets (VIP @ $50 & General Admission @ $20) include pizza, non-alcoholic beverages and a token to vote for your favorite team.

Play

January 21: James Republic, Mad Hungry Woman, Sam King, West Coast Prime Meats, Wine Exchange, Pizza Throwdown

Podcasts

Segment One: Show Preview with Andy Harris, Co-Host & Executive Producer
Segment Two: Executive Chef / Restaurateur Dean James Max of DJM Restaurants & Executive Chef David MacLennan of James Republic, Long Beach
Segment Three: Anita Lau, “Diary of a Mag Hungry Woman” Blogger
Segment Four: Restaurateur Sam King, CEO, King’s Seafood Company Part One
Segment Five: Restaurateur Sam King, CEO, King’s Seafood Company Part Two
Segment Six: The “Meatheads” from West Coast Prime Meats, Terry Hanks and Jay Henderson on Chicken
Segment Seven: Kyle Meyer, Co-Proprietor, Wine Exchange, Santa Ana
Segment Eight: The Pizza Throwdown. OC Baking’s Dean Kim and Brent Omeste of Centro Collective

The Dumpling Trail in Richmond British Columbia“The SoCal Restaurant Show” is going international. On Saturday morning, January 28th the show is live from Richmond, B.C. (“Where the Far East Meets the Canadian West Coast”) for their festive celebration of Chinese New Year.

Now am enticing preview of this Saturday’s overflowing show with Co-Host & Executive Producer Andy Harris. 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 actually probably a pretty good thing…

The Founder and Co-Proprietor of James Republic Restaurant in Long Beach is Chef Dean James Max of DJM Restaurants, a multiple James Beard Award nominee. His opening Executive Chef there is the talented David MacLennan. In a bit over three years they have made this relaxed vibe restaurant one of the best dining destinations in Long Beach. On February 8th at James Republic at Courtyard by Marriott Downtown Long Beach they are presenting a multi-course dining spectacular with Chef Amar Santana to benefit Careers through Culinary Arts Program (C-CAP.) Chefs Dean & David join us to preview C-CAP’s Winter Harvest Benefit Dinner at James Republic on Wednesday, February 8th.

Our regular Contributor on the San Diego dining scene, Anita Lau, The Mad Hungry Woman blogger, joins us. She will provide us with the highlights of her “Best Meal” of 2016. Surprisingly (because Orange County is her regular beat) it turns out to be the destination restaurant in a boutique hotel in Downtown San Diego!

The original Water Grill, one of the area’s best fine-dining seafood restaurants, opened in Downtown Los Angeles in 1989. There are now busy locations in Downtown Los Angeles, Santa Monica, San Diego, South Coast Plaza – Costa Mesa, and, just launched this month, Dallas. The new South Coast Plaza location is nearly 18,000 square feet. We’ll meet proprietor & distinguished restaurateur Sam King of King’s Seafood Company.

Chicken is a versatile protein, typically a good value, and much in the news these days. We’re talking Chicken 101 with our resident Meatheads from West Coast Prime Meats, Terry Hanks and Jay Henderson. Between the two of them they clock in with over 50 years of experience in the business!

How about some premium wine to celebrate the New Year? Our resident wine expert, Kyle Meyer of Wine Exchange in Santa Ana, joins us. He’ll preview the expectations for the 2016 vintage in California and we’ll see what else he’ll uncork for us. Always highly informative & entertaining.

We love it when competitive chefs generously donate their time to support a worthy cause. Behold, the Pizza Throwdown on Sunday, January 28th from 11:00 a.m. to 1:30 p.m. at Master Baker Dean Kim’s OC Baking in Orange benefiting Chef Bill Bracken’s Bracken’s Kitchen (created to help end food insecurity in Orange County and beyond.) Only 100 VIP and General Admission tickets are available.

All of this and lots more absolutely incredible deliciousness on Saturday’s show!

Dean James MaxThe Founder and Co-Proprietor of James Republic Restaurant in Long Beach is Chef Dean James Max of DJM Restaurants, a multiple James Beard Award nominee. His opening Executive Chef there is the talented David MacLennan. In a bit over three years they have made this relaxed vibe restaurant one of the best dining destinations in Long Beach. Their Brunch is a standout, too. Think Chorizo & Cheddar Croissant.

On February 8th at James Republic at Courtyard by Marriott Downtown Long Beach they are presenting a multi-course dining spectacular along with Chef Amar Santana (Vaca & Broadway by Amar Santana) to benefit the Careers through Culinary Arts Program (C-CAP.) Chef Amar is a distinguished C-CAP Alum.

The evening includes a cocktail reception with local craft beer, sparkling wine and still wine and passed hors d’oeuvres. Then it’s a sumptuous seated dinner with three waves of ample food platters served Family-style. Each wave of the three incudes separate platters from each chef. That’s three platters of delights for each wave. Dessert and gourmet chocolates conclude the festivities. If you go away hungry it’s your own fault. There is also both a live & silent auction with crave-worthy items with great appeal for any foodie.

Tickets (and there are only 150 reservations available) are $195 per guest with $150 of that being Tax Deductible.

Chefs Dean & David join us to preview C-CAP’s Winter Harvest Benefit Dinner at James Republic on Wednesday, February 8th.

Anita Lau of Mad Hungry WomanOur regular Contributor on the San Diego dining scene, Anita Lau, The Mad Hungry Woman blogger, joins us. She will provide us with the tempting highlights of her Best Meal” of 2016.

Surprisingly (because Orange County is her regular beat) It turns out to be the destination restaurant in a boutique hotel in Downtown San Diego! A new executive chef is stirring the pot there with the unexpected addition of some Filipino ingredients.

Think Venison Tartare…

Sam KingThe original Water Grill, one of the area’s best fine-dining seafood restaurants, opened in Downtown Los Angeles in 1989. There are now busy locations in Downtown Los Angeles, Santa Monica, San Diego, South Coast Plaza – Costa Mesa, and, just launched this month, Dallas. The new South Coast Plaza location is nearly 18,000 square feet.

Focusing on first-of-season seafood, Water Grill prides itself in offering the broadest selection of fin fish, oysters, crustaceans and shellfish to its guests.

“It’s been a dream of ours to bring Water Grill to Orange County,” says Sam King, CEO of the Orange County based King’s Seafood Company. “We hold this project near and dear to our hearts, and we’re so excited to open Water Grill right here in our own backyard. We look forward to sharing our passion for outstanding quality seafood and attentive service with our longtime friends and neighbors.”

The largest Water Grill to date, the nearly 18,000 square-foot restaurant and adjacent patio were designed in partnership with Hatch Design Group. Taking inspiration from a refurbished ship, the restaurant features reclaimed locally-sourced woods and authentic nautical components paired with rustic and iron finishes. A central, copper-top bar anchors the space, while an additional bar is located in the outdoor patio area, offering a multitude of seating options.

The 500-seat restaurant boasts several private dining options and multiple event spaces, ideal for intimate celebrations, business gatherings, large parties and charity events.

We’ll meet proprietor & distinguished restaurateur Sam King of King’s Seafood Company.

King’s Seafood Distribution, the company’s private seafood distribution operation based in Santa Ana, CA provides all the seafood for Water Grill’s menu. Streamlining the process from ocean to table, King’s Seafood Company provides the best quality and largest variety of available seafood to its 20 restaurants. Menus are crafted daily to account for freshly caught fish and seasonal culinary changes for Water Grill guest to enjoy.

“We’re lucky to have incredibly long-lasting relationships with fishermen and purveyors along both coasts, providing a vast selection of quality products for our restaurants,” said King. “We pride ourselves in having a wide variety of fresh seafood. Our continued goal is to have as many live products as possible.”

King’s Seafood Company is based in Costa Mesa, California and has evolved from more than 70 years of family restaurant and hospitality experience, opening their first restaurant in Los Angeles in 1945. Founded by cousins Sam and Jeff King, the company operates six different restaurant concepts that include the King’s Fish House concept with 11 locations throughout Southern California, Nevada, and Arizona.  King’s also operates King Signature Group, which includes Water Grill in Downtown Los Angeles, Santa Monica South Coast Plaza, Dallas and San Diego, 555 East in Long Beach, Lou & Mickey’s in San Diego’s Gaslamp District, Pier Burger on the Santa Monica Pier, and Fish Camp in Huntington Beach.

Chicken 101 from the Meatheads at West Coast Prime MeatsChicken is a versatile protein, typically a good value, and much in the news these days. What should you know about the antibiotics in fresh chicken that many of the fast food chains have promised to eliminate?

Also, what is Free Range Chicken anyway? Is it really worth the premium price?

We’re talking Chicken 101 with our resident Meatheads from West Coast Prime Meats, Terry Hanks and Jay Henderson. Between the two of them they clock in with over 50 years of experience in the business!

Kyle Meyer of Wine ExchangeHow about some premium wine to celebrate the New Year? Our resident wine expert, Kyle Meyer of Wine Exchange in Santa Ana, joins us.

Kyle will preview the expectations for the 2016 vintage in California and we’ll see what else he’ll uncork for us. Always highly informative & entertaining.

Pizza ThrowdownWe love it when competitive chefs generously donate their time to support a worthy cause. Behold, the Pizza Throwdown on Sunday, January 29th from 11:00 a.m. to 1:30 p.m. at Master Baker Dean Kim’s OC Baking Co. in Orange benefiting Chef Bill Bracken’s Bracken’s Kitchen (created to help end food insecurity in Orange County and beyond.) Only 100 VIP & Regular Admission tickets available.

It all began when Chefs Chad Urata and Brent Omeste of the embryonic Centro Collective challenged OC Baking Company’s Master Baker Dean Kim to a pizza throwdown. Not realizing that Dean thrives on wagers, Dean took it one step further and enlisted veteran OC pizza master Sandro Nardone to join him.

When other chefs caught wind of it via social media, The Veterans’ team is now six strong with the addition of Chef Dee Nyugen, Chef Greg Daniels, Lisa Gilmore and of course, Chef Bill Bracken.

On Sunday, January 29th, the friendly rivalry will include both teams creating their best pizza to be judged by participants at the event. Who will win the challenge? You be the judge!

All tickets (VIP @ $50 & General Admission @ $20) include pizza, non-alcoholic beverages and a token to vote for your favorite team.

Podcasts

Segment One: Show Preview with Andy Harris, Co-Host & Executive Producer
Segment Two: Executive Chef / Restaurateur Dean James Max of DJM Restaurants & Executive Chef David MacLennan of James Republic, Long Beach
Segment Three: Anita Lau, “Diary of a Mag Hungry Woman” Blogger
Segment Four: Restaurateur Sam King, CEO, King’s Seafood Company Part One
Segment Five: Restaurateur Sam King, CEO, King’s Seafood Company Part Two
Segment Six: The “Meatheads” from West Coast Prime Meats, Terry Hanks and Jay Henderson on Chicken
Segment Seven: Kyle Meyer, Co-Proprietor, Wine Exchange, Santa Ana
Segment Eight: The Pizza Throwdown. OC Baking’s Dean Kim and Brent Omeste of Centro Collective

Show 199, November 26, 2016: Chef Andrew Gruel of Slapfish Restaurant Group – Holiday Entertaining

Andrew and William GruelChef Andrew Gruel thankfully rescued us from potential Thanksgiving kitchen disasters with reliable information from a real, working chef.

Now it’s on to December Holiday entertaining and the stakes are equally high. Is the Boss and spouse perhaps coming over for a Holiday Party?

Chef Andrew has more practical and inspired Holiday cooking tips aplenty to share…

A great suggestion is to serve your Holiday meal courses Family-style instead of individually plating every course. It’s more interactive for the guests and saves time and space. Keep your guests involved.

For inspiration please take a look at Chef Andrew’s Facebook Live presentation on preparing stuffing. As you might guess there could be a seafood ingredient in the stuffing. It’s “Talking Thanksgiving Stuffing.”

The video also highlights his December Slapfish program of “giving back” benefiting the grass-roots Bracken’s Kitchen. Nothing more worthy at Holiday time than getting local people in need (children, too) fed nourishing food.

 

Play

Show 163, March 12, 2016: Show Preview with Executive Producer & Co-Host Andy Harris and Chef Andrew Gruel, Founder, Slapfish Restaurant Group

Andrew Gruel at the AM830 KLAA StudiosExecutive Chef Andrew Gruel of the rapidly growing Slapfish empire with restaurants in Huntington Beach, Laguna Beach, Newport Beach, LAX, Irvine at UCI and, now, Brea, is back as today’s special Guest Host.

Next an ear-catching peek at Saturday’s thoughtfully decadent show and not, with profuse apologies, for dieters. If we’re doing it right we will always leave you hungry and thirsty. In our case that’s actually a good thing…

COCHON555 Los Angeles is set for Sunday, March 13th at The Viceroy in Santa Monica. It’s 5 Chefs, 5 Winemakers, and 5 Pigs. Experience this must-see, over-the-top, annual pork-centric culinary competition as part of the L.A. stop of the extensive national tour. It’s five high-profile, local chefs cooking over 36 dishes prepared from whole, locally-raised heritage breed pigs.

Dry Creek Vineyard was the first winery established in the Dry Creek Valley area of California after Prohibition. It was founder David Stare’s vision to plant Sauvignon Blanc grapes that firmly cemented the winery’s legacy as one of California’s most important wineries. It’s still proudly Family-owned. Winemaker Tim Bell is our guest

On Sunday, March 13, 2016 (two seatings: 5 p.m. and 8 p.m.) lauded L.A. chef Josiah Citrin of the two-Michelin Star restaurant, Mélisse, presents a seasonally-inspired seven-course prix-fixe dining event ($195) honoring the world-renowned ment’or BKB Foundation. Each course will feature contemporary Parisian fare designed by six internationally recognized guest chefs, including Chef Shaun Hergatt (Juni), Chef Justin Cogley (Aubergine), Chef Trey Foshee (George’s at the Cove), Chef William Bradley (Addison), and Chef Justin Wangler (Kendall-Jackson) with the assistance of Chef Matthew Peters and Harrison Turone of the 2017 Bocuse d’Or Team USA. Chef Josiah and ment’or BKB’s Executive Director, Young Yun, join us with the eye-popping details.

It’s 2016, which means it’s time to put on the wooden barrel pants, held up by suspenders. Firkfest 2016 is being planned for March 19, 2016, in Anaheim at Farmers Park, which is in-between the Packing House and Umami Burger. From Event Producer Greg Nagel @OCBeerBlog: While standing in a 200 person line for a cask of Noble Ale Works Naughty Sauce at a beer festival this past summer, it dawned on me. Orange County needs a proper cask ale festival. Greg will tap the keg for us and provide a full pour on Firkfest 3.0 supporting the OCBrewersGuild.

If you’ve been to Hawaii then you probably have your favorite locals’ spot for authentic, fresh poke. Poke, done properly, is fresh, delicious and affordable. It’s become a popular alternative to sushi and a bit easier on the wallet. Sweetfin Poke debuted in Santa Monica last April. It’s in 1,000 square-feet and is already very, very busy. Founders Seth Cohen and Brett Nestadt join us with their unlikely fish tale.

Cathy Thomas is the award-winning, long-time Food Editor and food columnist for the Orange County Register. On Friday afternoon, March 18th you’ll have a chance to meet her from 2:00 p.m. to 5:00 p.m. at The Chefs’ Toys warehouse store in Fountain Valley located right off the 405 Freeway. Cathy will be selling & signing all her must-have Melissa’s resource and reference books. All are invited and this is a free event.

All of this and lots more absolutely incredible deliciousness on Saturday’s show!

 

Play

Show 163, March 12, 2016: Cathy Thomas, Award-Winning Food Journalist & Author

Cathy ThomasCathy Thomas is the award-winning, long-time Food Editor and food columnist for the Orange County Register. She also publishes a genuinely useful weekly newsletter on food, Cathy Thomas Cooks! On Friday afternoon, March 18th you’ll have a chance to meet her from 2:00 p.m. to 5:00 p.m. at The Chefs’ Toys warehouse store in Fountain Valley located right off the 405 Freeway. All are invited and this is a free event.

Cathy will be selling & signing all her must-have Melissa’s resource and reference books. Great gifts for that special foodie in your life. At 3:00 p.m. and 4:00 p.m. Cathy will be making “Produce Love” presentations along with demonstrating a few of her favorite Chefs’ Toys kitchen gadgets.

Chef Bill Bracken of Bracken’s Kitchen will also be in the house along with the Melissa’s chefs cooking up nibbles from the recipes in the books.

RSVP for Friday’s event at Chefs’ Toys here –>

Play

March 12: Cochon 555, Dry Creek Vineyards, ment’or BKB, Firkfest 2016, Sweetfin Poke, Cathy Thomas

Podcasts

Segment One: Show Preview with Executive Producer & Co-Host Andy Harris and Chef Andrew Gruel, Founder, Slapfish Restaurant Group
Segment Two: Brady Lowe, Founder, Cochon555 Tour
Segment Three: Winemaker Tim Bell, Dry Creek Vineyard, Healdsburg Part One
Segment Four: Winemaker Tim Bell, Dry Creek Vineyard, Healdsburg Part Two
Segment Five: Chef Josiah Citrin, Melisse, and Young Yun, Executive Director, ment’or BKB Foundation
Segment Six: Greg Nagel, Producer, FirkFest, OC Cask Beer Festival
Segment Seven: Sweetfin Poke, Santa Monica
Segment Eight: Cathy Thomas, Award-Winning Food Journalist & Author

Andrew Gruel at the AM830 KLAA StudiosExecutive Chef Andrew Gruel of the rapidly growing Slapfish empire with restaurants in Huntington Beach, Laguna Beach, Newport Beach, LAX, Irvine at UCI and, now, Brea, is back as today’s special Guest Host.

Next an ear-catching peek at Saturday’s thoughtfully decadent show and not, with profuse apologies, for dieters. If we’re doing it right we will always leave you hungry and thirsty. In our case that’s actually a good thing…

COCHON555 Los Angeles is set for Sunday, March 13th at The Viceroy in Santa Monica. It’s 5 Chefs, 5 Winemakers, and 5 Pigs. Experience this must-see, over-the-top, annual pork-centric culinary competition as part of the L.A. stop of the extensive national tour. It’s five high-profile, local chefs cooking over 36 dishes prepared from whole, locally-raised heritage breed pigs.

Dry Creek Vineyard was the first winery established in the Dry Creek Valley area of California after Prohibition. It was founder David Stare’s vision to plant Sauvignon Blanc grapes that firmly cemented the winery’s legacy as one of California’s most important wineries. It’s still proudly Family-owned. Winemaker Tim Bell is our guest.

On Sunday, March 13, 2016 (two seatings: 5 p.m. and 8 p.m.) lauded L.A. chef Josiah Citrin of the two-Michelin Star restaurant, Mélisse, presents a seasonally-inspired seven-course prix-fixe dining event ($195) honoring the world-renowned ment’or BKB Foundation. Each course will feature contemporary Parisian fare designed by six internationally recognized guest chefs, including Chef Shaun Hergatt (Juni), Chef Justin Cogley (Aubergine), Chef Trey Foshee (George’s at the Cove), Chef William Bradley (Addison), and Chef Justin Wangler (Kendall-Jackson) with the assistance of Chef Matthew Peters and Harrison Turone of the 2017 Bocus d’Or Team USA. Chef Josiah and ment’or BKB’s Executive Director, Young Yun, join us with the eye-popping details.

It’s 2016, which means it’s time to put on the wooden barrel pants, held up by suspenders. Firkfest 2016 is being planned for March 19, 2016, in Anaheim at Farmers Park, which is in-between the Packinghouse and Umami Burger. From Event Producer Greg Nagel @OCBeerBlog: While standing in a 200 person line for a cask of Noble Ale Works Naughty Sauce at a beer festival this past summer, it dawned on me. Orange County needs a proper cask ale festival. Greg will tap the keg for us and provide a full pour on Firkfest 3.0 supporting the OCBrewersGuild.

If you’ve been to Hawaii then you probably have your favorite locals’ spot for authentic, fresh poke. Poke, done properly, is fresh, delicious and affordable. It’s become a popular alternative to sushi and a bit easier on the wallet. Sweetfin Poke debuted in Santa Monica last April. It’s in 1,000 square-feet and is already very, very busy. Founders Seth Cohen and Brett Nestadt join us with their unlikely fish tale.

Cathy Thomas is the award-winning, long-time Food Editor and food columnist for the Orange County Register. On Friday afternoon, March 18th you’ll have a chance to meet her from 2:00 p.m. to 5:00 p.m. at The Chefs’ Toys warehouse store in Fountain Valley located right off the 405 Freeway. Cathy will be selling & signing all her must-have Melissa’s resource and reference books. All are invited and this is a free event.

All of this and lots more absolutely incredible deliciousness on Saturday’s show!

Brady Lowe of Cochon 555COCHON555 Los Angeles is set for Sunday, March 13th at The Viceroy in Santa Monica. It’s 5 Chefs, 5 Winemakers, and 5 Pigs. Experience this must-see, annual pork-centric culinary competition as part of the L.A. stop of the extensive national tour. It’s five high-profile chefs cooking over 36 dishes prepared from whole, locally-raised heritage breed pigs.

This year’s competing chefs include Carlos Salgado of Taco Maria, Bruce Kalman of Union, Jason Neroni of Rose Cafe, Brooke Williamson of The Tripel and returning champion Walter Manzke of Republique.

The five chefs will prepare a maximum of six dishes from one whole hog and their utilization will help them win votes from a crowd of hungry gourmands and celebrated judges. In addition to the 36 dishes prepared from locally-raised pigs, guests will feast on educational experiences featuring boutique wines and culinary cocktails paired with delicious bites.

The winner of the regional event will be announced as the “Prince of Porc” and go on to compete for the national title of “King or Queen of Porc” at Grand Cochon, the tour finale, held at the Viceroy in Snowmass / Aspen on June 18th.

Cochon’s founder, Brady Lowe, joins us with all the porkalicious details.

Tim Bell of Dry Creek Vineyard“The history of Dry Creek Vineyard is a long and colorful one. Founded in 1972 by David S. Stare, Dry Creek Vineyard paved the way for a renaissance of winemaking and viticulture in the Dry Creek Valley. Before his arrival, the Dry Creek Valley was little more than a few family farms and prune orchards. It was Dave’s vision to start a Loire Valley inspired winery, which triggered a viticultural reawakening in northern Sonoma County.

Without a doubt, David Stare is a pioneer. Heading west in the late 1960s, he personified the character and work ethic of early Gold Rush pioneers. Inspired by his trips to the Loire Valley, he headed west to California to start his own family winery.

Upon his arrival, Dave began taking winemaking classes at UC Davis as a graduate student. On the weekends, he spent time looking at vineyard land from Monterey to Mendocino. It was during one of those weekend trips that fate drew Dave to the Dry Creek Valley. When he saw an old prune orchard across the street from the Dry Creek General Store, Dave realized that he had found his dream location.

He purchased the orchard and began planting vines. Captivated by his memories of Loire-style wines, Sauvignon Blanc seemed destined to figure prominently in the Dry Creek Vineyard portfolio. However, several famed vineyard specialists advised him against planting Sauvignon Blanc. Always looking to push the envelope, Dave planted the varietal anyway and the rest is history.

Today, our second-generation family owned winery continues to evolve and grow to meet the demands of a global wine marketplace. The primary mission of our winery is to produce distinctive wines that overdeliver on quality. For more than 40 years, this pursuit of winemaking excellence has led to many international awards and accolades. With a loyal following of wine club members and customers, the future of Dry Creek Vineyard has never been brighter.”

Winemaker Tim Bell is our guest.

Dry Creek Vineyard was the first winery established in the Dry Creek Valley area of California after Prohibition. It was founder David Stare’s vision to plant Sauvignon Blanc grapes that firmly cemented the winery’s legacy as one of California’s most important wineries. It’s still proudly Family-owned.

“Our wines show that Sonoma County and Dry Creek Valley can compete with any wine growing region in the world. Since 1972, our winemaking style has been to produce classic varietals that define their varietal category. From our signature offerings to our single vineyard and limited release wines, each bottling personifies our family’s passion to produce elegant, balanced and food-friendly wines. The wine from Dry Creek Vineyard reflects our desire for excellence.”

“Our Signature wines represent our passion for producing balanced wines that are true to the terroir in which they are grown. Each of our signature wines offers wonderful intensity of fruit, supple texture and a rich mouthfeel which make them easy to enjoy and extremely food friendly. At Dry Creek Vineyard we product a wide array of wines, many under $20, making them affordable for almost any special occasion or celebration.”

Young YunOn Sunday, March 13, 2016 (two seatings: 5 p.m. and 8 p.m.) lauded L.A. chef Josiah Citrin of the two-Michelin Star restaurant, Mélisse, presents a seasonally-inspired seven-course prix-fixe dining event ($195) honoring the world-renowned ment’or BKB Foundation. Each course will feature contemporary Parisian fare designed by six internationally recognized guest chefs, including Chef Shaun Hergatt (Juni), Chef Justin Cogley (Aubergine), Chef Trey Foshee (George’s at the Cove), Chef William Bradley (Addison), and Chef Justin Wangler (Kendall-Jackson) with the assistance of Chef Matthew Peters and Harrison Turone of the 2017 Bocuse d’Or Team USA.

Reservations can be made via OpenTable or by calling 310.395.0881.

Chef Josiah and ment’or BKB’s Executive Director, Young Yun, join us with the eye-popping details.

Greg NagelIt’s 2016, which means it’s time to put on the wooden barrel pants, held up by suspenders. Firkfest 2016 is being planned for March 19, 2016, in Anaheim at Farmers Park, which is in-between the Packing House and Umami Burger.

From Event Producer Greg Nagel @OCBeerBlog:

“While standing in a 200 person line for a cask of Noble Ale Works Naughty Sauce at a beer festival this past summer, it dawned on me. Orange County needs a proper cask ale festival.”

“Expect fifty-ish casks from true craft beer makers. Brewers love the fest, the press loves the fest, and I’ve heard nothing but praise from guests. So buy your tickets early and tell a friend!”

“Why a cask ale festival? A cask is simply a vessel filled with liquid meant to be served within a day or so once tapped. Brewers fill the cask with beer for conditioning and then can treat it like a blank canvas; adding fresh hops, blending beers, adding tea/coffee or other creative ingredients.  It’s a one-time shot to try something new and fun.”

Greg will tap one of the 50 plus casks for us and provide a full pour on all the thirst-quenching ingredients of Firkfest 3.0 supporting the OCBrewersGuild.

Sweetfin PokeIf you’ve been to Hawaii then you probably have your favorite locals’ spot for authentic, fresh poke. It’s an Islands’ specialty. Poke, done properly, is fresh, delicious and affordable.

It’s become a popular alternative to sushi and a bit easier on the wallet. Sweetfin Poke debuted in Santa Monica last April. It’s in a modest 1,000 square-feet and already is very, very busy.

How it works:

Choose a Signature Bowl or Build Your Own Bowl (BYOB) with our selection of fresh ingredients

BUILD YOUR OWN BOWL (BYOB)

At Sweetfin Poké the choice is yours to make our signature bowls your own. Choose from a selection of bases, fish and vegetarian toppings and a wide variety of add-ons for an endless combination of tastes and flavor profiles. Whether you’re Pescatarian, Paleo or prefer your bowls vegan or gluten free there’s a combination that will be just right for your palate.

1. Base It

Our three bases cover all the bases for the foundation of your bowl. Our green BAMBOO RICE is a short-grain rice that has been milled with bamboo juice – not only is it as flavorful and textural as sushi rice – but it is loaded with essential B vitamins. Our KELP NOODLE – CUCUMBER SLAW is extremely low-carb, gluten free and delicious while our CITRUS – KALE salad combines the nutrient superpower of Kale with an orange vinaigrette for a dash of Vitamin C.

2. Top It

We started with Yellowfin TUNA, also known as Ahi, and continued on with SALMON, SNAPPER and ALBACORE. Our fish is sourced from all over the world – and will vary with seasonality. Our fish is caught responsibly and sustainably to ensure maximum quality with a minimum environmental impact.

3. Finish It

Choose from a selection of our chef created sauces: the CLASSIC for a traditional finish, CREAMY TOGARASHI for a little bit of sweet heat, YUZU KOSHO for a citrus spice, ponzu lime for something a little sweet and SRIRACHA PONZU for our twist on your favorite sauce.

Our wide variety of ADD-ONS can add a crunch, a bite, or even some sweetness to your signature bowl. Fresh produce – like avocado, seaweed and jalapeño – is complemented by wasabi-toasted coconut flakes, carrots and pickled shiitake mushrooms. They’re so addicting we wouldn’t blame you for wanting a whole bowl.

Founders Seth Cohen and Brett Nestadt join us with their unlikely fish tale.

Cathy ThomasCathy Thomas is the award-winning, long-time Food Editor and food columnist for the Orange County Register. She also publishes a genuinely useful weekly newsletter on food, Cathy Thomas Cooks! On Friday afternoon, March 18th you’ll have a chance to meet her from 2:00 p.m. to 5:00 p.m. at The Chefs’ Toys warehouse store in Fountain Valley located right off the 405 Freeway. All are invited and this is a free event.

Cathy will be selling & signing all her must-have Melissa’s resource and reference books. Great gifts for that special foodie in your life. At 3 and 4:00 p.m. Cathy will be making “Produce Love” presentations along with demonstrating a few of her favorite Chefs’ Toys kitchen gadgets.

Chef Bill Bracken of Bracken’s Kitchen will also be in the house along with the Melissa’s chefs cooking up nibbles from the recipes in the books.

RSVP for Friday’s event at Chefs’ Toys here –>

Podcasts

Segment One: Show Preview with Executive Producer & Co-Host Andy Harris and Chef Andrew Gruel, Founder, Slapfish Restaurant Group
Segment Two: Brady Lowe, Founder, Cochon555 Tour
Segment Three: Winemaker Tim Bell, Dry Creek Vineyard, Healdsburg Part One
Segment Four: Winemaker Tim Bell, Dry Creek Vineyard, Healdsburg Part Two
Segment Five: Chef Josiah Citrin, Melisse, and Young Yun, Executive Director, ment’or BKB Foundation
Segment Six: Greg Nagel, Producer, FirkFest, OC Cask Beer Festival
Segment Seven: Sweetfin Poke, Santa Monica
Segment Eight: Cathy Thomas, Award-Winning Food Journalist & Author

Show 162, March 5, 2016: Robert Schueller, Produce Authority, Melissa’s World Variety Produce Continues…

Robert Schueller of Melissa's World Variety Produce in the AM830 KLAA StudioWhat’s new, and fresh, in the world of fruits and vegetables? Glad you asked. Joining us for an encore segment is our resident Produce authority, Robert Schueller of Melissa’s World Variety Produce.

Grapes from South America are now deliciously available in the non-Summer season. Highlights are the Melissa’s Muscato grapes (red and green Summer flavors.)

Green to amber-green Muscato seedless grapes arrive with a crisp, firm texture and a delicious tangy sweetness. Toss in fruit salads for texture, color, and a burst of juicy flavor. Succulently delicious— the ideal picnic or lunchbox treat.

Exclusively available from Melissa’s, Red Muscato grapes have a bright, rosy red color, firm texture with a very high sugar content. Slightly sweeter than its juicy sweet green-skinned cousin, Red Muscato grapes are a great addition to any fresh fruit ‘n cheese platter, sprinkled on yogurt or tossed in a green salad. This variety’s refreshing sweetness makes it a healthy out-of-hand snack food for kids and smart adults alike!

Cathy ThomasCathy Thomas is the award-winning, long-time Food Editor and food columnist for the Orange County Register. She also publishes a genuinely useful weekly newsletter on food, Cathy Thomas Cooks! On Friday afternoon, March 18th you’ll have a chance to meet her from 2:00 p.m. to 5:00 p.m. at the Chefs’ Toys warehouse store in Fountain Valley located right off the 405 Freeway. All are invited and this is a free event.

Cathy will be selling & signing all her must-have Melissa’s resource and reference books. Great gifts for that special foodie in your life. At 3 and 4:00 p.m. Cathy will be making presentations. Chef Bill Bracken of Bracken’s Kitchen will also be in the house cooking up nibbles of his tasty cuisine to savor.

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Show 159, Show Preview with Executive Producer & Co-Host Andy Harris and Chef Andrew Gruel, Founder, Slapfish Restaurant Group

Andrew Gruel at the AM830 KLAA StudiosExecutive Chef Andrew Gruel of the rapidly growing Slapfish empire with restaurants in Huntington Beach, Laguna Beach, Newport Beach, LAX, Irvine at UCI and, now, Brea, is back as today’s special Guest Host.

Guys, don’t forget Valentine’s Day. Sunday brunch is always a great possible option for the celebration and can be a bit less crazed. Remember Valentine’s Day is a tough occasion for restaurants. It’s a lot of tables for two and tension can be in the air along with romance.

On to a tempting preview of Saturday’s delectable and always healthy show and not, with profuse apologies, for dieters. If we’re doing it right we will always leave you hungry and thirsty. In our case that’s absolutely a good thing…

Chef Neal Fraser is well-known to Angelenos for BLD, Fritzi Dog at the Original Farmers Market and Redbird at Vibiana Events Center in Downtown Los Angeles. Chef Neal and the Vibiana Events Center were even part of the recent Beefsteak episode of Season 13 of Bravo’s “Top Chef.” Fritzi is now Downtown, too, sharing space in The Arts District with the Arts District Brewing Co. It’s lunch and dinner for elevated pub-grub.

Hundreds of premium wine varieties, sweet and savory chocolate confections, gourmet food samples from acclaimed Pechanga Resort & Casino restaurants, live music, a silent auction and helping out a good cause are all on the agenda for February 26 and 27 at Pechanga Resort & Casino. Tickets for the 8th annual Chocolate Decadence and Pechanga Wine Festival are on sale now. Proceeds from both events benefit Habitat for Humanity Inland Valley. Pechanga Resort & Casino’s Executive Chef, Duane Owen, joins us with all the sweet and savory details.

The proudly Family-owned Terlato Wine Group is a holding company for several independent businesses specializing in the marketing and production of exceptional wines. They are probably best known for pioneering the popularity of Pinot Grigio in the United States. Representing the 2nd generation of Family ownership is John Terlato, our guest. John will soon be in Southern California for the Santa Barbara Wine Auction.

Bill Bracken is a well-known executive chef who traded in luxury hotels (The Peninsula Beverly Hills and Island Hotel, Newport Beach) for Betsy, a well-worn food truck with a lot of miles. He’s now feeding people in need in Orange County. Chef Bill shares his new mission with us.

Our resident wine authority, Kyle Meyer of The Wine Exchange in Santa Ana, is curating The Wine Village (along with partner Tristen Beamon) for LA Weekly’s The Essentials food and wine extravaganza on February 20th at The California Mart Center. Kyle uncorks his wine pairings. Also a few practical tips on storing wine once the bottle is uncorked.

Finally, we’ll get some practical thoughts about surviving Valentine’s Day dining out from our Co-host, Chef Andrew Gruel. He’s been there…

All of this and lots more absolutely incredible deliciousness on Saturday’s show!

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Show 159, February 13, 2016: Executive Chef Bill Bracken, Bracken’s Kitchen

Bill BrackenBill Bracken is a well-known executive chef who traded in luxury hotels (The Peninsula Beverly Hills and Island Hotel, Newport Beach) for Betsy, a well-worn food truck with a lot of miles. He’s now feeding people in need in Orange County. Chef Bill shares his new mission with us. It’s quite a career change.

“I can already tell that 2016 will be a great one. More than ever, Bracken’s Kitchen is charging full speed ahead to combat food insecurity and taking the strides to be one of the most effective hunger-focused organizations in Orange County.”

“With their help and yours, we can continue to extend our reach to help more individuals and families in need and to not be just a hand out but truly be a hand up.”

There are many ways for the listener to support the good work of Bracken’s Kitchen. Cash donations are always appreciated. Also there are meaningful volunteer opportunities available.

Sign-up for the informative Bracken’s Kitchen’s Newsletter via the Website. It tells the story…

 

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