Show 299, November 24, 2018: Chef Andrew Gruel, Bracken’s Kitchen’s Deck the Halls Holiday Open House Benefit

Bill BrackenChef Bill Bracken and high- profile chef friends (Bracken’s Kitchen, “Driven to combat food insecurity one tasty meal at a time”) – are gathering together for a Holiday Open House benefit on Thursday, Nov. 29 from 6 to 9 p.m. at Bracken’s new kitchen in Garden Grove to help raise awareness and funds for Bracken’s Kitchen’s mission to feed those in need. Bill Bracken is grateful to be in a new 9,000 sq. ft. kitchen, yet with the growth comes more need to do more that requires additional resources and funding.

Andy Harris and Andrew Gruel at Cabana 14 at the Cove at Pechanga Resort and CasinoAttendees will be invited to tour the various kitchens to sample signature dishes made from top chefs such as Chef Hugo Bolanos from Wolfgang Puck at the Hotel Bel Air, Avalon Grille & The Catalina Company’s Chef Roberto Hernandez, Chef Andrew Gruel from Slapfish and Two Birds and Butterleaf and Chef John Park of Toast Kitchen + Bakery, not to mention Bracken’s Kitchen’s Executive Chef Jerry and Founder & Culinary Director, Chef Bill Bracken. Master Baker Dean Kim of OC Baking Company, Pastry Chef Michael Owens of the new Left Coast Bakery, and from The Dirty Cookie, Shahira Marel will round out our pastries and dessert tasting.

Tickets for the event start at $95 and will be going directly toward Bracken’s Kitchen food recovery efforts and feeding programs.

“We are excited to be able to make a bigger impact in the communities we serve with the additional space in our new kitchen,” says Chef Bill Bracken. “Thanks to our community donors and food business partners, we are able to host events like Deck The Halls and continue to restore food and lives.”

Our own Chef Andrew Gruel’s Slapfish, Two Birds and Butterleaf will be part of the festivities. Chef Andrew provides the details of what’s on the Deck The Halls (And The Kitchen!) menu.

Play

November 24: Ori Menashe, Genevieve Gergis, Tim Hollingsworth, Carla Hall, Josiah Citrin, Farmhouse LA, Bracken’s Kitchen, Geraldine Gilliland

Podcasts

Segment One: Show Preview with Co-Host Andy Harris
Segment Two: Restaurateurs Chef Ori Menashe and Pastry Chef Genevieve Gergis, Bestia – Italian Recipes Created in the Heart of L.A.
Segment Three: Chef / Proprietor Tim Hollingsworth, Free Play Restaurant, Bar & Arcade
Segment Four: Chef Carla Hall – Carla Hall’s Soul Food – Everyday and Celebration
Segment Five: Restaurateur & Chef Josiah Citrin
Segment Six: Restaurateur & Executive Farmer, Nathan Peitso, FARMHOUSE Los Angeles
Segment Seven: Chef Andrew Gruel, Bracken’s Kitchen’s Deck the Halls Holiday Open House Benefit
Segment Eight: Chef & Restaurateur Geraldine Gilliland, Lula Cocina Mexicana, Finn McCool’s Irish Pub, Chiquita’s Friends Animal Rescue

Now an enticing and decadent preview of this Saturday’s absolutely scrumptious 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, and upon careful reflection, that’s probably a pretty good thing…

The Proprietors of the phenomenally popular Bestia and the newly opened Bavel, Chef Ori Menashe and Pastry Chef Genevieve Gergis, are no strangers to the show. Just in time for the Holidays their debut cookbook, Bestia – Italian Recipes Created in the Heart of L.A., is now available. Ori and Genevieve join us.

“Eat, Drink & Game” at Chef Tim Hollingsworth’s (Otium) new Restaurant, Bar & Arcade, Free Play, located on the 2nd level of The Fields LA Food Hall in Exposition Park adjacent to Banc of California Stadium. (“Come for the Food – Stay for the Game.”) It’s a nostalgic menu representing the different comfort foods of L.A., presented with a touch of whimsey. The buzzy central bar serves craft beer and specialty cocktails.

We’re big fans of beloved TV chef (ABC’s Emmy Award-winning The Chew and fan favorite on Bravo’s Top Chef,) Carla Hall. In her 3rd cookbook, Carla Hall’s Soul Food – Everyday and Celebration, she takes us back to her own Nashville roots to offer a fresh, lip-smackin’ look at America’s favorite comfort cuisine. We’re in the Southern kitchen with Carla.

Two-star Michelin Chef and native Angeleno, Josiah Citrin (Melisse,) has launched Openaire, a poolside oasis of green at the center of Koreatown in a glass-curtained greenhouse located on the roof of The Line Hotel on Wilshire Blvd. The ambitious menu (Breakfast, Lunch and Dinner) features the best of California’s ingredients from land and sea, embracing the seasons and presented in a shareable format. Simply, Openaire is a celebration of indoor/outdoor living at the center of the melting-pot that is LA.

Nathan Peitso, a second-generation farmer of Kenter Canyon Farms, is at the helm of FARMHOUSE together with Executive Chef Craig Hopson. Located on the ground floor of the refreshed Beverly Center, FARMHOUSE redefines the traditional restaurant model by placing a farmer at the forefront of the business and thus creating a new culinary movement focused on collaboration with the region’s top farmers to grow and harvest ingredients dictating the dining destination’s dishes.

Chef Bill Bracken and high profile chef friends (Bracken’s Kitchen, “Driven to combat food insecurity one tasty meal at a time”) – are gathering together for a Holiday Open House benefit on Thursday, Nov. 29 from 6 to 9 p.m. at Bracken’s new kitchen in Garden Grove to help raise awareness and funds for Bracken’s Kitchen’s mission to feed those in need. Bill Bracken is grateful to be in a new 9,000 sq. ft. kitchen, yet with the growth comes more need to do more that requires additional resources and funding. Our own Chef Andrew Gruel’s Slapfish, Two Birds and Butterleaf will be part of the festivities. Chef Andrew provides the details of what’s on the Deck The Halls (And The Kitchen!) menu.

When we spoke with celebrated Santa Monica restaurateur & philanthropist Geraldine Gilliland (Lula Cocina Mexicana and Finn McCool’s Irish Pub) last week her respected animal rescue (Chiquita’s Friends) was still displaced from her ranch in Malibu and her new rescue sanctuary, Cornell Sanctuary in Agoura. Gerri was currently encamped with 26 rescue dogs at a generous benefactor’s ranch in Lompoc. We’ll get updated on Gerri’s plight and how you can help.

All of this and heaping helpings of extra deliciousness on this week’s not-to-miss show!

Executive Chef Ori Menashe and Pastry Chef Genevieve Gergis of BestiaThe Proprietors of the phenomenally popular Bestia and the newly opened Bavel, Chef Ori Menashe and Pastry Chef Genevieve Gergis, are no strangers to the show. Just in time for the Holidays their debut cookbook, Bestia – Italian Recipes Created in the Heart of L.A., is now available.

This debut cookbook from L.A.’s phenomenally popular Bestia restaurant features rustic Italian food that is driven by intense flavors, including house-made charcuterie, pizza and pasta from scratch, and innovative desserts inspired by home-baked classics.

Since opening in downtown Los Angeles in 2012, Bestia has captivated diners with its bold, satisfying, and flavor-forward food served in a festive, communal atmosphere. Now, in this accessible and immersive debut cookbook, all of the incredible dishes that have made Bestia one of the most talked-about restaurants in the country are on full display.

Irresistible desserts such as apple cider donuts and a chocolate budino tart, from Co-owner and pastry chef Genevieve Gergis, end the concert of flavors on a high note.

Bestia – Italian Recipes Created in the Heart of L.A. delivers a distinctively innovative approach to Italian-inspired cooking.

Proprietors Ori and Genevieve join us.

Timothy Hollingsworth“Eat, Drink & Game” at Chef Tim Hollingsworth’s (Otium) new Restaurant, Bar & Arcade, Free Play, located on the 2nd level of The Fields LA Food Hall in Exposition Park adjacent to Banc of California Stadium. (“Come for the Food – Stay for the Game.”)

It’s a nostalgic menu representing the different comfort foods of L.A., presented with a touch of whimsey. Think Frito Pie with chili, cheese, pickled Fresnos and sour cream. The buzzy central bar serves craft beer and specialty cocktails like the Melon Dollar Baby (gin, sake, watermelon, hibiscus and lime.).

The playable restored, vintage pinball and video games are really “Free Play” during the daily Happy Hour of 5 to 7:00 p.m. (Wednesday through Sunday.)

Chef Tim is also a Cheftestant on Netflix’s ambitious “The Final Table” international chef competition series. Chef Tim will provide an overview.

Carla HallWe’re big fans of beloved TV chef (ABC’s Emmy Award-winning The Chew and fan favorite on Bravo’s Top Chef,) Carla Hall. In her 3rd cookbook, Carla Hall’s Soul Food – Everyday and Celebration, she takes us back to her own Nashville roots to offer a fresh, lip-smackin’ look at America’s favorite comfort cuisine.

In Carla Hall’s Soul Food, the big-hearted chef and television celebrity traces soul food’s history from Africa and the Caribbean to the American South. Carla shows us that soul food is more than barbecue and mac and cheese. Traditionally a plant-based cuisine, everyday soul food is full of veggie goodness that’s just as delicious as cornbread and fried chicken.

From Black-Eyed Pea Salad with Hot Sauce Vinaigrette to Tomato Pie with Garlic Bread Crust, the recipes in Carla Hall’s Soul Food deliver her distinctive Southern flavors using farm-fresh ingredients. The results are light, healthy, seasonal dishes with big, satisfying tastes—the mouthwatering soul food everyone will want a taste of.

“Featuring 145 original recipes, 120 color photographs, and a whole lotta love, Carla Hall’s Soul Food is a wonderful blend of the modern and the traditional—honoring soul food’s heritage and personalizing it with Carla’s signature fresh style. The result is an irresistible and open-hearted collection of recipes and stories that share love and joy, identity, and memory.”

We’re in the Southern kitchen with Carla.

Josiah CitrinTwo-star Michelin Chef and native Angeleno, Josiah Citrin (Melisse & Charcoal,) has launched Openaire, a poolside oasis of green at the center of the Koreatown in a glass-curtained greenhouse located on the roof of The Line Hotel on Wilshire Blvd.

The ambitious menu (Breakfast, Lunch and Dinner) features the best of California’s ingredients from land and sea, embracing the seasons and presented in a shareable format. Highlights at dinner include Tagliatelle Duck Ragout with Pistachio, and Pecorino and Suckling Pig with Ginger Rice & XO sauce. The lunch menu offers a fun section of “Hotel Classics” and an unusual Tuna Katsu Sandwich with Napa Cabbage Slaw and Black Garlic Katsu Sauce. A dessert highlight is an impressive Dark Chocolate Cake with Salted Coffee Ice Cream and Dulce De Leche sauce.

Simply, Openaire is a celebration of indoor/outdoor living at the center of the melting-pot that is LA. Josiah’s Executive Chef at Openaire is Richard Archuleta (ex-The Waldorf Astoria Beverly Hills.)

Chef Josiah joins us.

Nathan PietsoNathan Peitso, a second-generation farmer of Kenter Canyon Farms is at the helm of FARMHOUSE together with Executive Chef Craig Hopson. Located on the ground floor of the refreshed Beverly Center, FARMHOUSE redefines the traditional restaurant model by placing a farmer at the forefront of the business and thus creating a new culinary movement focused on collaboration with the region’s top farmers to grow and harvest ingredients dictating the dining destination’s dishes.

Introducing a fresh role in the restaurant industry at Beverly Center’s FARMHOUSE restaurant, Executive Farmer Nathan Peitso calls on his extensive California farming experience cultivated since youth to fill the post organically—both literally and figuratively. Peitso brings an unprecedented level of authenticity and expertise to the industry’s heightened dedication to farm-traceable culinary programs.

“The FARMHOUSE concept hinges on getting the best produce, and preparing superior food with superior ingredients,” Peitso says. Reimagining the menu design process, Peitso plans months in advance through thoughtful collaboration with farmers on anticipated produce being planted. Once farming partnerships are in place, Peitso curates the rotating seed to plate menu highlighting peak Southern California ingredients, exclusively harvested for FARMHOUSE.

Last month FARMHOUSE debuted its inaugural Autumn Harvest Chef’s Tasting Dinner Menu from Executive Chef Craig Hopson. For $52 per person (not inclusive of tax and gratuity) guests will have their choice of three-courses inspired by six selective and locally-sourced seasonal ingredients at their peak—such as honeynut squash, Cotton Candy, Concord, and Red Flame grapes, Bermuda onions, mushrooms, pears, and Japanese sweet potato—prepared by Chef Hopson and sourced by Executive Farmer Nathan Peitso (“The Farmer & The Chef” duo).

Bill BrackenChef Bill Bracken and high- profile chef friends (Bracken’s Kitchen, “Driven to combat food insecurity one tasty meal at a time”) – are gathering together for a Holiday Open House benefit on Thursday, Nov. 29 from 6 to 9 p.m. at Bracken’s new kitchen in Garden Grove to help raise awareness and funds for Bracken’s Kitchen’s mission to feed those in need. Bill Bracken is grateful to be in a new 9,000 sq. ft. kitchen, yet with the growth comes more need to do more that requires additional resources and funding.

Andy Harris and Andrew Gruel at Cabana 14 at the Cove at Pechanga Resort and CasinoAttendees will be invited to tour the various kitchens to sample signature dishes made from top chefs such as Chef Hugo Bolanos from Wolfgang Puck at the Hotel Bel Air, Avalon Grille & The Catalina Company’s Chef Roberto Hernandez, Chef Andrew Gruel from Slapfish and Two Birds and Butterleaf and Chef John Park of Toast Kitchen + Bakery, not to mention Bracken’s Kitchen’s Executive Chef Jerry and Founder & Culinary Director, Chef Bill Bracken. Master Baker Dean Kim of OC Baking Company, Pastry Chef Michael Owens of the new Left Coast Bakery, and from The Dirty Cookie, Shahira Marel will round out our pastries and dessert tasting.

Tickets for the event start at $95 and will be going directly toward Bracken’s Kitchen food recovery efforts and feeding programs.

“We are excited to be able to make a bigger impact in the communities we serve with the additional space in our new kitchen,” says Chef Bill Bracken. “Thanks to our community donors and food business partners, we are able to host events like Deck The Halls and continue to restore food and lives.”

Our own Chef Andrew Gruel’s Slapfish, Two Birds and Butterleaf will be part of the festivities. Chef Andrew provides the details of what’s on the Deck The Halls (And The Kitchen!) menu.

Geraldine GillilandWhen we spoke with celebrated Santa Monica chef, restaurateur & philanthropist Geraldine Gilliland (Lula Cocina Mexicana and Finn McCool’s Irish Pub) last week her respected animal rescue (Chiquita’s Friends) was still displaced from her ranch in Malibu and her new rescue sanctuary, Cornell Sanctuary in Agoura.

Gerri was currently encamped with 26 rescue dogs at a generous benefactor’s ranch in Lompoc. Many of these rescue canines are special needs due to being seniors or are on prescription medications.

The newly restored guest cottage at Cornell Sanctuary was tragically lost in the Woolsey fire along with all of the caretaker’s personal belongings. Miraculously all the animals (including goats and rabbits) were saved.

We’ll get updated on Gerri’s plight and how you can help. In this time of great need a contribution of any size would be greatly appreciated.

Podcasts

Segment One: Show Preview with Co-Host Andy Harris
Segment Two: Restaurateurs Chef Ori Menashe and Pastry Chef Genevieve Gergis, Bestia – Italian Recipes Created in the Heart of L.A.
Segment Three: Chef / Proprietor Tim Hollingsworth, Free Play Restaurant, Bar & Arcade
Segment Four: Chef Carla Hall – Carla Hall’s Soul Food – Everyday and Celebration
Segment Five: Restaurateur & Chef Josiah Citrin
Segment Six: Restaurateur & Executive Farmer, Nathan Peitso, FARMHOUSE Los Angeles
Segment Seven: Chef Andrew Gruel, Bracken’s Kitchen’s Deck the Halls Holiday Open House Benefit
Segment Eight: Chef & Restaurateur Geraldine Gilliland, Lula Cocina Mexicana, Finn McCool’s Irish Pub, Chiquita’s Friends Animal Rescue

Show 239, September 2, 2017: Show Preview with Co-Hosts Andy Harris and Chef Andrew Gruel

Now a tantalizing preview of this Saturday’s Labor Day Weekend bubbling over 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…

Presented by Long Beach Chef AC BoralRICE & SHINE (an eight- course, family-style brunch experience) prides itself on being a completely unique brunch. You even leave with an edible care package. The next RICE & SHINE is set for Sunday, September 10th at 11:30 a.m. in a secret location in Downtown Long Beach. We’ll meet Chef AC.

When Chef & Restaurateur Michael McCarty opened the landmark Michael’s in Santa Monica back in 1979 I’m not sure he suspected that he would become one of the pioneers of what is known as California cuisine. A Michael’s in New York came on the scene about a decade later serving breakfast, lunch & dinner to the media elite. Just about a year ago Michael boldly rejuvenated Michael’s Santa Monica (working with son, Chas) by bringing-in a 28-year old rising-star chef with avant-garde ideas. Chef Michael McCarty is our guest.

Cleveland’s other popular celebrity chef, “Rocco Whalen, if nothing else, is wrapped up in the love of cooking: the idea and vitality of it, the doing of it, the invention and sustainability of it, the day-to-day enrichment of it, and, ultimately and significantly, the memory of learning all about it from his mother. All combine as convictions he affectionately shares with his regulars and first-timers who dine at his remarkable 15 year-old restaurant, Fahrenheit in historic Tremont, a stone’s throw from downtown Cleveland.” We’ll chat with the perpetually on-the-go Chef Rocco.

We’re delighted to welcome our Co-Host, Chef Andrew Gruel, back to the show (in-studio) after his recent global travels. Chef Andrew will be discussing a benefit he’s hosting at Slapfish Huntington Beach for all of September in support of Bracken’s Kitchen. Also on the menu is a discussion of shrimp. When you’re buying shrimp as “fresh” is that really the case? Is there anything wrong with enjoying shrimp that has been properly frozen?

OCAPICA is celebrating 20 years at “Tastemakers of Orange County” on the evening of September 20th at SoCo and The OC MixTastemakers of Orange County 2.0” is a culinary event celebrating the Asian and Pacific Islander community, education, and heritage. The celebration includes food tastings, fun entertainment, and a silent auction. Their goal this year is 800 guests and 20 high profile Orange County chefs. Proceeds from this event benefit the non-profit organization, OCAPICA, and will support mental health, health, workforce, youth in education, and civic engagement opportunities for low income families. Executive Director and Founder Mary Anne Foo and participating Restaurateur Ed Lee of Wahoo’s Fish Taco join us with all the delectable details.

Special thanks to the OC Register’s Feature Reporter, Jackie Moe. This week she recognized the “SoCal Restaurant Show” on her list of the 25 top podcasts produced in Southern California that are “some of the most interesting, educational and entertaining recordings available.” We’re with some very impressive company and are deeply honored. We’re especially proud to be the only food, restaurant and libation show originating on local radio so recognized.

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

Play

Show 239, September 2, 2017: Chef Andrew Gruel, Founder of Slapfish, Two Birds & Butterleaf

Andrew and William GruelWe’re delighted to welcome our Co-Host, Chef Andrew Gruel, back to the show (in-studio) after his recent global travels. Chef Andrew is discussing the benefit he’s hosting at the original Huntington Beach Slapfish location on Beach Blvd. for all of September in support of Bracken’s Kitchen.

Two ways to contribute to raising money for Chef Bill Bracken to buy his vitally needed 2nd food truck. For the month of September Slapfish Huntington Beach will donate 50 per cent of the sales of their “Sweet Pow Shrimp & Lobster Bowl” to Bracken’s Kitchen. Second option is to donate $10 to Bracken’s Kitchen and be rewarded with a free lobster roll (a $22 value menu item.)

Also on the menu is a discussion of shrimp. When you’re buying shrimp as “fresh” is that really the case? Is there anything wrong with enjoying shrimp that has been previously frozen and then properly thawed for sale in the fish case? (Typically domestic shrimp is IQF frozen on the fishing boat or dock to preserve freshness.)

Play

September 2: Rice & Shine. Michael McCarty, Rocco Whalen, Tastemakers of Orange County

Podcasts

Segment One: Show Preview with Co-Hosts Andy Harris and Chef Andrew Gruel
Segment Two: Chef AC Boral, RICE & SHINE Brunch Series
Segment Three: Restaurateur & Chef Michael McCarty, Michael’s Santa Monica & Michael’s New York Part One
Segment Four: Restaurateur & Chef Michael McCarty, Michael’s Santa Monica & Michael’s New York Part Two
Segment Five: Executive Chef / Proprietor Rocco Whalen, Fahrenheit, Cleveland and Charlotte, NC Part One
Segment Six: Executive Chef / Proprietor Rocco Whalen, Fahrenheit, Cleveland and Charlotte, NC Part Two
Segment Seven: Chef Andrew Gruel, Founder of Slapfish, Two Birds & Butterleaf
Segment Eight: TasteMakers of Orange County 2.0 Benefit

Now a tantalizing preview of this Saturday’s bubbling over 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

Presented by Long Beach Chef AC Boral, RICE & SHINE (an eight- course, family-style brunch experience) prides itself in being a completely unique brunch. The next RICE & SHINE is set for Sunday, September 10th at 11:30 a.m. in a secret location in Downtown Long Beach. We’ll meet Chef AC.

When Chef & Restaurateur Michael McCarty opened the landmark Michael’s in Santa Monica back in 1979 I’m not sure he suspected that he would become one of the pioneers of what is known as California cuisine. A Michael’s in New York came on the scene about a decade later serving breakfast, lunch & dinner to the media elite. Just about a year ago Michael rejuvenated Michael’s Santa Monica by bringing-in a 28-year old rising-star chef with avant-garde ideas. Chef Michael McCarty is our guest.

Cleveland’s other popular celebrity chef, “Rocco Whalen, if nothing else, is wrapped up in the love of cooking : the idea and vitality of it, the doing of it, the invention and sustainability of it, the day-to-day enrichment of it, and, ultimately and significantly, the memory of learning all about it from his mother. All combine as convictions he affectionately shares with his regulars and first-timers who dine at his remarkable restaurant, Fahrenheit in historic Tremont, a stone’s throw from downtown Cleveland.” We’ll chat with the perpetually on-the-go Chef Rocco.

We’re delighted to welcome our Co-Host, Chef Andrew Gruel, back to the show (in-studio) after his recent global travels. Chef Andrew will be discussing a benefit he’s hosting at all local Slapfish locations for all of September in support of Bracken’s Kitchen. Also on the menu is a discussion of shrimp. When you’re buying shrimp as “fresh” is that really the case? Is there anything wrong with enjoying shrimp that has been frozen?

OCAPICA is celebrating 20 years at “Tastemakers of Orange County” on the evening of September 20th at SoCo and The OC Mix. “Tastemakers of Orange County” is a culinary event celebrating the Asian and Pacific Islander community, education, and heritage. The celebration includes food tastings, fun entertainment, and a silent auction. Their goal this year is 800 guests and 20 high profile Orange County chefs. Proceeds from this event benefit the non-profit organization, OCAPICA, and will support mental health, health, workforce, youth in education, and civic engagement opportunities for low income families. Executive Director and Founder Mary Anne Foo and participating Restaurateur Ed Lee of Wahoo’s Fish Taco join us with all the delectable details.

Special thanks to the OC Register’s Feature Reporter, Jackie Moe. This week she recognized the “SoCal Restaurant Show” on her list of the 25 top podcasts produced in Southern California that are “some of the most interesting, educational and entertaining recordings available.” We’re with some very impressive company and are deeply honored. We’re especially proud to be the only food, restaurant and libation show originating on local radio so recognized.

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

AC BoralPresented by Long Beach Chef AC Boral, RICE & SHINE (an eight- course, family-style brunch experience) prides itself in being a completely unique brunch. Sit at Chef AC’s long table for a great time blending food, family, culture, and, of course, mimosas. It’s Filipino family favorites with a contemporary twist.

Filipino hospitality means that guests eat well, always leaving the table busog (full) and with even MORE food to take home. Everyone is treated like family and becomes family.

“RICE & SHINE takes traditional Filipino dishes and blends them with American brunch. We want to share the culture and history of Filipino cuisine with those who are unfamiliar while offering something fresh for those who grew up eating it. “If ya don’t know, now ya know.”

At its core, Filipino cuisine is food for the soul. The spirit behind RICE & SHINE is to pay tribute to Filipino food tradition.

The next RICE & SHINE is set for Sunday, September 10th at 11:30 a.m. in a secret location in Downtown Long Beach.

We’ll meet Chef AC.

Michael McCartyWhen 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.

Just about a year ago Michael totally rejuvenated Michael’s Santa Monica by bringing-in a 28-year old rising-star chef with avant-garde ideas. Chef Miles Thompson is already earning deserved accolades from food critics. Dining in the lush garden patio at Michael’s all these years later is still a uniquely L.A. experience.

Chef & Restaurateur Michael McCarty is our guest.

Just about a year ago Michael totally rejuvenated Michael’s Santa Monica by bringing-in a 28-year old rising-star chef with avant-garde ideas. Chef Miles Thompson is already earning deserved accolades from food critics and bringing in a younger crowd of new guests.

Dining in the lush, shaded garden patio at Michael’s all these years later remains a uniquely L.A. experience.

Rocco WhalenCleveland’s other popular celebrity chef, “Rocco Whalen, if nothing else, is wrapped up in the love of cooking: the idea and vitality of it, the doing of it, the invention and sustainability of it, the day-to-day enrichment of it, and, ultimately and significantly, the memory of learning all about it from his mother.

All combine as convictions he affectionately shares with his regulars and first-timers who dine at his remarkable restaurant, Fahrenheit in historic Tremont, a stone’s throw from downtown Cleveland.”

“In 2001, Whalen returned to his native Cleveland from Los Angeles, landed a job as sous chef at Blue Point Grille, a seafood restaurant in downtown Cleveland. With recipe spins from Spago and variations on what he felt would work in a seafood restaurant in a city with a reputation for meat and potatoes, Rocco revised and refined the menu with items such as tuna sashimi, a whole catfish stuffed with ginger and served with coconut and citrus ponzu, and chicken spring rolls. After 18 remarkable and successful months at Blue Point it was time to move on.”

“A friend told him of a space for sale in Tremont, a trendy urban neighborhood five minutes from downtown Cleveland. Rocco bought the space, kept the purchase quiet, tossed a couple of “friends and family” tastings; but, for the most part, flew under the radar until he officially opened Fahrenheit, Oct. 2002. In less than a year, he doubled his projected top line dollars.”

We’ll chat with the perpetually on-the-go Chef Rocco.

“Friends and acquaintances were not surprised by Rocco’s success with the original Fahrenheit in Cleveland. He had made an impact as a chef at Blue Point, had brought with him to that restaurant and to the opening of Fahrenheit, a quality product – innovative, unique, and a menu that was affordable. He had learned, also, during his years with Puck, the importance of managing an ambiance that guests, both suburbanites and neighbors, would immediately feel comfortable in; that was genuinely guest friendly.”

Fahrenheit (Charlotte, NC) is situated above the Skye Condos on the 21st Floor. The restaurant features unparalleled views of the Queen City. Also featured on the roof are linear fire pits, a social pool and seasonal herb garden. Fahrenheit provides Room Service for the Skye Condos and the adjacent Hyatt Place Hotel.

Fortunately Chef Rocco hasn’t forgotten the Los Angeles culinary community. He was just out here on July 30th for the annual Stu & The Kids Benefit at Vibiana. On Saturday, September 9th he’s back here in Westwood as one of the participating celebrity chefs in the 8th Annual L.A. Loves Alex’s Lemonade Culinary Cookout.

Andrew Gruel at the AM830 KLAA StudiosWe’re delighted to welcome our Co-Host, Chef Andrew Gruel, back to the show (in-studio) after his recent global travels. Chef Andrew will be discussing a benefit he’s hosting at all local Slapfish locations for the month of September in support of Bracken’s Kitchen.

Also on the menu is a revealing discussion of everyone’s favorite, shrimp. When you’re buying shrimp as “fresh” is that really the case? Is there anything wrong with enjoying shrimp that was originally properly frozen?

Tastemakers of Orange County 2.0OCAPICA is celebrating 20 years of community service at Tastemakers of Orange County 2.0” on the evening of September 20th at SoCo and The OC Mix. “Tastemakers of Orange County 2.0″ is a culinary event celebrating the Asian and Pacific Islander community, education, and heritage. The 2nd annual celebration includes ample food tastings, fun entertainment, and a silent auction. Their goal this year is 800 guests and 20 high profile Orange County chefs.

Proceeds from this event benefit the non-profit organization, OCAPICA, and will support mental health, health, workforce, youth in education, and civic engagement opportunities for low income families.

Executive Director and Founder Mary Anne Foo and participating Restaurateur Ed Lee of Wahoo’s Fish Taco join us with all the delectable details.

Podcasts

Segment One: Show Preview with Co-Hosts Andy Harris and Chef Andrew Gruel
Segment Two: Chef AC Boral, RICE & SHINE Brunch Series
Segment Three: Restaurateur & Chef Michael McCarty, Michael’s Santa Monica & Michael’s New York Part One
Segment Four: Restaurateur & Chef Michael McCarty, Michael’s Santa Monica & Michael’s New York Part Two
Segment Five: Executive Chef / Proprietor Rocco Whalen, Fahrenheit, Cleveland and Charlotte, NC Part One
Segment Six: Executive Chef / Proprietor Rocco Whalen, Fahrenheit, Cleveland and Charlotte, NC Part Two
Segment Seven: Chef Andrew Gruel, Founder of Slapfish, Two Birds & Butterleaf
Segment Eight: TasteMakers of Orange County 2.0 Benefit

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!

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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.

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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.

 

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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!

 

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