Show 244, October 14, 2017: Show Preview with Co-Hosts Andy Harris & Chef Andrew Gruel

Andy Harris and Andrew Gruel at the Fifth Anniversary of the SoCal Restaurant ShowNow a tempting preview of Saturday October 14th’s properly decadent & celebratory 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…

It’s our special 5th Anniversary Show. Pop the Champagne corks. Thanks so much for being part of our audience and joining in the festivities. The show is live from the state-of- the art Test / Demonstration Kitchen at Melissa’s World Variety Produce’s Vernon complex. We’ll encore some great guests from the past 5 years and also look to the future.

Robert Schueller of Melissa’s is our resident authority on all things fruits and vegetables. If it’s legally grown (or imported) in the United States and Robert doesn’t know about it then it probably doesn’t exist!

Today it’s the best of the season including Melissa’s Dutch Yellow Potatoes, Pearl Onions, Dragon Apples, Winter Crunch Grapes, Steamed Beets and Lentils. Also, Melissa’s new and expanding line of Clean Snax.

Over the past decade at The Winery Restaurant & Wine Bar, Partners JC Clow, William Lewis and Chef Yvon Goetz have created quite a stir by successfully pairing chef-driven, contemporary California regional cuisine, with a hip, vibrant, sophisticated setting, to create a cutting-edge dining experience. Located at The District in Tustin and on the Bay in Newport Beach, The Winery was named “Restaurant of the Year” by the Orange County Concierge Association in its first year in business. The 3rd location of The Winery Restaurant will launch before year’s end in La Jolla in Westfield UTC. Restaurateur and Managing Partner JC Clow, the master of welcoming service and gracious hospitality, is our guest.

Celebrity Chef Jet Tila (Food Network’s “Cutthroat Kitchen with Alton Brown”) was the original Co-host of the “SoCal Restaurant Show” in late 2012, 2013 and 2014. His new cookbook which is already generating a wok-ful of deserved praise is 101 Asian Dishes You Need To Cook Before You Die. Just launched is Jet’s new 5-part video series on Facebook, Authentically Asian with Jet Tila. Just this last week Chef Jet earned a new certified Guinness World Record for creating the largest California Roll done with students at SUNY Purchase College. Jet joins us.

Food journalist Cathy Thomas has been the highly-regarded food columnist for the Orange County Register for over 26 years. Most of that time was as the greatly respected Food Editor. In addition to that she is the online columnist for Orange Coast Magazine where you can view many of her entertaining and informative cooking videos featuring area and celebrity chefs. She also is the author of the well-received, first three Melissa’s cookbooks which remain valued reference guides. We get Cathy away from the cutting board for a chat.

Tess Masters is an actor, presenter, cook, lifestyle personality, and author of The Blender Girl, The Blender Girl Smoothies, The Perfect Blend,, and creator of The Blender Girl Smoothies app with Random House. She shares her enthusiasm for healthy living at theblendergirl.com. We’ll meet her.

Tom Fraker, a Melissa’s Corporate Chef and the manager of the Melissa’s Corporate Test Kitchen, came to cooking late as a second career. He spends a great deal of time creating practical & tested recipes that can be prepared in the home kitchen with ease. As a high-profile Melissa’s representative he participates in special events, trade shows, and culinary functions throughout the country. We’ll chat with Chef Tom about choosing and cooking with peppers.

Chef Andrew Gruel rejoins us after launching the first Slapfish in New Mexico in Albuquerque. Chef Andrew and Lauren dine out often with their young son, William. We’ll get Chef Andrew’s thoughts about managing young kids in restaurants and what the parents’ responsibilities are.

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

Play

Show 244, October 14, 2017: Food Journalist & Author Cathy Thomas

Andy Harris, Andrew Gruel and Cathy Thomas at the SoCal Restaurant Show 5th AnniversaryFood Journalist Cathy Thomas has been the highly-regarded food columnist for the Orange County Register for over 26 years. Most of that time was as the greatly-admired  Food Editor. In addition to that she is the online columnist for Orange Coast Magazine where you can view many of her entertaining and informative cooking videos featuring area and celebrity chefs.

“My first book was published in 2006, “Melissa’s Great Book of Produce” (Wiley, $29.95, 2006 written for Melissa’s World Variety Produce, the LA-Based company that is the nation’s largest distributor of specialty and organic produce). My second book is “Melissa’s Everyday Cooking with Organic Produce” (Wiley, $29.95). The book has received fantastic reviews. Emeril plugged the book on Good Morning America, naming it as one of the top ten cookbooks for the season. My third book, “50 Best Plants on the Planet (Chronicle, $29.95) explores the fifty most nutrient dense fruits and vegetables that grow on earth. The recipes are easy and delicious.”

Represented on the buffet today in the Melissa’s Test Kitchen is Cathy’s recipe for Hearts of Romaine Salad with Beets, Apples and Creamy Blue Cheese Dressing. It features Melissa’s Steamed Beets and Green Dragon Apples. The recipe is from Melissa’s Everyday Cooking with Organic Produce.

“Because I’ve studied with chefs across America, Europe and Asia, I have a passion for ethnic cuisines. I love to embrace new flavors, new aromas and new techniques. When it comes to cooking and eating, there is always something new to experience.”

We’ll pull Cathy away from the cutting board for a chat.

Play

October 14: SoCal Restaurant Show’s 5th Anniversary!

Podcasts

Segment One: Show Preview with Co-Hosts Andy Harris & Chef Andrew Gruel
Segment Two: Robert Schueller, Melissa’s Prince of Produce
Segment Three: JC Clow, Founding Managing Partner, The Winery Restaurant & Wine Bar
Segment Four: Chef Jet Tila, 101 Asian Dishes You Need To Cook Before You Die
Segment Five: Food Journalist & Author Cathy Thomas
Segment Six: Tess Masters, The Blender Girl
Segment Seven: Tom Fraker, Melissa’s Corporate Chef & Test Kitchen Manager
Segment Eight: Chef Andrew Gruel, Slapfish and Trade’s Two Birds & Butterleaf

Now a tempting preview of this Saturday’s properly decadent & celebratory 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…

Andy Harris and Andrew Gruel at the Fifth Anniversary of the SoCal Restaurant ShowIt’s our special 5th Anniversary Show. Pop the Champagne corks. Thanks so much for being part of our audience and joining in the festivities. The show is live from the state-of- the-art Test / Demonstration Kitchen at Melissa’s World Variety Produce’s Vernon complex. We’ll encore some great guests from the past 5 years and also look to the future.

Robert Schueller of Melissa’s is our resident authority on all things fruits and vegetables. If it’s legally grown (or imported) in the United States and Robert doesn’t know about it then it probably doesn’t exist!

Today it’s the best of the season including Melissa’s Dutch Yellow Potatoes, Pearl Onions, Dragon Apples, Winter Crunch Grapes, Steamed Beets and Lentils. Also, Melissa’s new and expanding line of Clean Snax.

Over the past decade at The Winery Restaurant & Wine Bar, Partners JC Clow, William Lewis and Chef Yvon Goetz have created quite a stir by successfully pairing contemporary California regional cuisine, with a hip, vibrant, sophisticated setting, to create a cutting-edge dining experience. Located at The District in Tustin and on the Bay in Newport Beach, The Winery was named “Restaurant of the Year” by the Orange County Concierge Association in its first year in business. The 3rd location of The Winery Restaurant will launch before year’s end in La Jolla in Westfield UTC. Restaurateur and Managing Partner JC Clow, the master of welcoming service, is our guest.

Celebrity Chef Jet Tila (Food Network’s “Cutthroat Kitchen with Alton Brown”) was the original Co-host of the “SoCal Restaurant Show” in 2012 and 2013. His new cookbook which is already generating a wok-ful of deserved praise is 101 Asian Dishes You Need To Cook Before You Die. Just launched is Jet’s new video series on Facebook, Authentically Asian with Jet Tila. Jet joins us.

Cathy Thomas has been the highly-regarded food columnist for the Orange County Register for over 26 years. Most of that time was as Food Editor. In addition to that she is the online columnist for Orange Coast Magazine where you can view many of her entertaining and informative cooking videos featuring area and celebrity chefs. We get Cathy away from the cutting board for a chat.

Tess Masters is an actor, presenter, cook, lifestyle personality, and author of The Blender Girl, The Blender Girl Smoothies, The Perfect Blend, and creator of The Blender Girl Smoothies app with Random House. She shares her enthusiasm for healthy living at theblendergirl.com.  We’ll meet her.

Tom Fraker, a Melissa’s Corporate Chef and the manager of the Melissa’s Corporate Test Kitchen, came to cooking late as a second career.  As a high-profile Melissa’s representative he participates in special events, trade shows, and culinary functions throughout the country. We’ll chat with Chef Tom about choosing and cooking with peppers.

Chef Andrew Gruel rejoins us after launching the first Slapfish in New Mexico in Albuquerque. Chef Andrew and Lauren dine out often with their young son, William. We’ll get Chef Andrew’s thoughts about managing young kids in restaurants and what the parents’ responsibilities are.

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

Robert Schueller of Melissa's World Variety Produce in the AM830 KLAA StudioRobert Schueller of Melissa’s is our resident authority on all things fruits and vegetables. If it’s legally grown (or imported) in the United States and Robert doesn’t know about it then it probably doesn’t exist!

This morning it’s the best of the season including Melissa’s Dutch Yellow Potatoes, Pearl Onions, Green Dragon Apples, Winter Crunch Grapes, Steamed Beets and Lentils. Also, Melissa’s new and expanding line of Clean Snax.

“Dutch Yellow Potatoes from Idaho are considered waxy as they remain dense and moist when cooked. The DYP also cooks a lot quicker than other kinds of potatoes. It is also the only potato variety that is not light sensitive, so it does not turn a greenish hue when exposed to light for an extended length of time.”

Melissa’s new CLEAN SNAX® comes in seven tasty mixes: Almond, Pumpkin Seed, Coconut, Quinoa, Cranberry, Carrot Cake, and Matcha.

Each convenient clamshell package contains 5-6 servings of delicious bite-sized squares that are packed with nutrient-dense ingredients like chia and flax seeds, nuts and more.

They are the perfect snack for kids and adults that satisfy both sweet and salty cravings in deliciously healthy nuggets of natural flavors

All CLEAN SNAX® mixes are vegetarian, gluten free, low-fat, low-sodium and contain no artificial ingredients.

JC Clow of the Winery Restaurant and BarOver the past decade at The Winery Restaurant & Wine Bar, Partners JC Clow, William Lewis and Chef Yvon Goetz have created quite a stir by successfully pairing contemporary California regional cuisine, with a hip, vibrant, sophisticated setting, to create a cutting-edge dining experience. Located at The District in Tustin and on the Bay in Newport Beach, The Winery was named “Restaurant of the Year” by the Orange County Concierge Association in its first year in business.

The 3rd location of The Winery Restaurant will launch before year’s end in La Jolla in Westfield UTC. The restaurant menu will focus on contemporary California regional cuisine at its finest, with Executive Chef & Partner Yvon Goetz directing a team that delivers a culinary experience straight from the Wine Country.

At The Winery La Jolla, Chef Goetz’s menu will feature wild game and USDA Prime steaks, as well as Pacific Rim flavorings, such as fresh line-caught Opah, Mong Chong, Ono & Mahi Mahi flown in daily from Hawaii.  Tying the expansive wine list into the menu, Chef Goetz will feature numerous wine-infused ingredients into many of his signature dishes.

“At The Winery Restaurant & Wine Bar, we pride ourselves on really focusing on our guest experience. Our third location to open in La Jolla will have the same level of service, with highly skilled Chefs to orchestrate a warm and passionate menu created by our award-winning Chef Yvon Goetz, and a team of Certified Sommeliers to oversee an incredible wine program,” explained JC Clow, Founding Partner of The Winery Restaurant & Wine Bar. “It’s exciting to join a group of retailers that are among the best in their respective fields. We anticipate endless possibilities, with something to suit every palate.”

Restaurateur and Managing Partner JC Clow is our guest.

Chef Ida Rodriquez of Melissa's World Variety Produce and Jet TilaCelebrity Chef Jet Tila (Food Network’s “Cutthroat Kitchen with Alton Brown”) was the original Co-host of the “SoCal Restaurant Show” in 2012 and 2013. His new cookbook which is already generating a wok-ful of deserved praise is 101 Asian Dishes You Need To Cook Before You Die. Just launched is Jet’s new video series on Facebook, Authentically Asian with Jet Tila. Episode one is “PHOnomenal Adventure” and Episode Two is “Korean BBQ” with Chef Chris Oh.

Jet also holds numerous Guinness World Records for creating unusual, large format foods. Earlier this week he guided students at SUNY Purchase College to set a new World Record for the longest California Roll. It was measured at 504 feet. 300 pounds of sushi rice and 650 sheets of Nori…!

Chef Jet joins us.

Cathy ThomasCathy Thomas has been the highly-regarded food columnist for the Orange County Register for over 26 years. Most of that time was as Food Editor. In addition to that she is the online columnist for Orange Coast Magazine where you can view many of her entertaining and informative cooking videos featuring area and celebrity chefs.

“My first book was published in 2006, “Melissa’s Great Book of Produce” (Wiley, $29.95, 2006 written for Melissa’s World Variety Produce, the LA-Based company that is the nation’s largest distributor of specialty and organic produce). My second book is “Melissa’s Everyday Cooking with Organic Produce” (Wiley, $29.95). The book has received fantastic reviews. Emeril plugged the book on Good Morning America, naming it as one of the top ten cookbooks for the season. My third book, “50 Best Plants on the Planet (Chronicle, $29.95) explores the fifty most nutrient dense fruits and vegetables that grow on earth. The recipes are easy and delicious.”

“Because I’ve studied with chefs across America, Europe and Asia, I have a passion for ethnic cuisines. I love to embrace new flavors, new aromas and new techniques. When it comes to cooking and eating, there is always something new to experience.”

We’ll pull Cathy away from the cutting board for a chat.

Tess MastersTess Masters is an actor, presenter, cook, lifestyle personality, and author of The Blender Girl, The Blender Girl Smoothies, The Perfect Blend, and creator of The Blender Girl Smoothies app with Random House. She shares her enthusiasm for healthy living at theblendergirl.com.

“In the third installment of The Blender Girl cookbook series (The Perfect Blend – 100 Blender Recipes to Energize and Revitalize), Tess serves up 100 smoothies, tonics, soups, salads, appetizers, snacks, main dishes, desserts, and condiments to help you lead a vibrant, healthy life, and have fun.”

“Anchored to a master list of nutrient-dense ingredients, each of the twelve chapters addresses specific health goals, such as gaining energy, optimizing protein intake, boosting immunity, losing weight, and reducing inflammation. Tess lists the foods that can help you stay in optimal health, and shares a few top-line takeaways for each of them-practical information on their health benefits, and how to prepare, blend, and cook them for amazing textures and tastes.”

“There are three optional boosters listed for each recipe that enhance flavor and/or nutrition. I’ve chosen them to work separately or together, so you can supplement any base recipe with one, two, or all three. The food is functional and geared toward flexibility, so you can tailor the recipes to your own taste and requirements to find your perfect blend.”

We’ll meet her.

Tom FrakerTom Fraker, a Melissa’s Corporate Chef and the manager of the Melissa’s Corporate Test Kitchen, came to cooking late as a second career.  He was the oldest student in his class at the California School of Culinary Arts Le Cordon Bleu and was the recipient of a lot of teasing.

As a high-profile Melissa’s representative he participates in special events, trade shows, and culinary functions throughout the country.

We’ll chat with Chef Tom about choosing and cooking with peppers.

We’ll be highlighting recipes from Melissa’s The Great Pepper Cookbook – The Ultimate Guide to Choosing and Cooking with Peppers. On the menu are items like Crab Stuffed Cucumber Cups, Devlish Deviled Eggs, Potato and Cauliflower Bake, Chile-Lime -Jackfruit Puffs and Apple Cinnamon-Chile Crumb Cake.

Andrew Gruel and Andy Harris celebrating the fourth anniversary of the SoCal Restaurant Show at SideDoor in Corona del MarChef Andrew Gruel rejoins us after launching the first Slapfish in New Mexico in Albuquerque.

Chef Andrew and Lauren dine out often with their young son, William. We’ll get Chef Andrew’s informed thoughts about managing young kids in restaurants and what the parents’ responsibilities are.

Both Slapfish and Butterleaf are part of Saturday afternoon’s Oozefest 3 (cheese festival of epic proportions) at Main Place Mall in Santa Ana. Slapfish is bringing back the Lobsticle with queso dip, a signature item from the original food truck.

Podcasts

Segment One: Show Preview with Co-Hosts Andy Harris & Chef Andrew Gruel
Segment Two: Robert Schueller, Melissa’s Prince of Produce
Segment Three: JC Clow, Founding Managing Partner, The Winery Restaurant & Wine Bar
Segment Four: Chef Jet Tila, 101 Asian Dishes You Need To Cook Before You Die
Segment Five: Food Journalist & Author Cathy Thomas
Segment Six: Tess Masters, The Blender Girl
Segment Seven: Tom Fraker, Melissa’s Corporate Chef & Test Kitchen Manager
Segment Eight: Chef Andrew Gruel, Slapfish and Trade’s Two Birds & Butterleaf

Show 212, February 25, 2017: Zov Karamardian, Zov’s Bistro, Tustin

Zov Karamardian or Zov's in TustinThirty years ago Chef Zov Karamardian (now known for her unique Middle Eastern-fusion cuisine) opened her modest Bistro in 1,200 square feet in the Enderle Center in Tustin. Today Zov’s is the largest food tenant in the Enderle Center (12,000 square feet) with additional busy locations in Anaheim, Irvine, Newport Coast and John Wayne Orange County Airport. We celebrate with her…

Zov is celebrating by offering popular menu items at throwback prices. During the last week of each month (through November 4th.) Zov’s locations in Anaheim, Irvine, Newport Coast and Tustin will feature one dish at its original menu price.

“These flavors represent the foundation of my cooking,” Chef Zov said. “Over the years some of these dishes may have come and gone, but seemingly they have not been forgotten. We’re excited to share these special menu items in celebration with our longtime guests.”

Golden Lentil Soup from Zovs BistroFebruary 26th to March 4th is Golden Lentil Soup.

Happy to note The Orange County Register’s long-time Food Editor, Cathy Thomas, is back (after a year’s absence) contributing to the paper. This week’s feature is Orange County chefs talk about – and share recipes for – the dishes they just can’t ditch.” One of these highlighted recipes is Zov’s creation of Sauteed Calamari with shallots, lemon, fresh herbs and chardonnay butter sauce.

Inspired by (and later a friend to) Julia Child, Zov has authored 2 popular cookbooks while growing her restaurant group to locations in Anaheim, Irvine, Newport Coast, Tustin and John Wayne Airport. San Clemente will debut next.

Zov’s was awarded the 2015 Small Business Award by the State of California, and Zov had the honor of cooking at the James Beard Foundation in Manhattan for the third time in late 2015. She was honored as the 2016 Golden Foodies Chef of the Year by the Orange County Restaurant Association.

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Show 204, December 31, 2016: Food Journalist and Author, Cathy Thomas

Cathy ThomasWe know award-winning food journalist Cathy Thomas as the former long-time Food Editor of The Orange County Register and the author of 3 well-received cookbooks. She now has a new monthly, on-line feature in Orange Coast Magazine of a chef profile and accompanying cooking video recipe.

The feature with the video for December is “Making Scrumptious Salmon with Herb-Spiked Soffrito with Chef Michael Doctulero” (Waterman’s Harbor in Dana Point.) All the posted recipes are tested in a home kitchen.

A longer prose feature in December is Michael Campbell Makes Brunch Soar at The Loft at Montage.” Michael Campbell is the new Chef de Cuisine at The Loft at Montage.

She has also recently been a part of the EPCOT Food and Wine Festival in Orlando and journeyed to France on a barge cruise.

Look for her helpful e-Newsletter (typically ever two weeks), Cathy Thomas Cooks! It’s free to subscribe and there are, thankfully, no hidden sales pitches!

We’ll catch up with her.

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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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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 144, October 31, 2015: Executive Chef Jeffrey Boullt, SOCIAL Costa Mesa

Jeffrrey BoulltSOCIAL Costa Mesa just celebrated their Year Anniversary and a lot of credit for their success can be attributed to their personable Executive Chef Jeffrey Boullt. He’s out there cooking memorable tastes at a lot of high profile special events.

At the recent inaugural OozeFest in Santa Ana his dish was an incredibly tasty Confit Duck Hot Pocket! Chef Jeffrey always shows his imagination with a side of fun.

SOCIAL is a new-American restaurant offering chef and ingredient-focused dinner, brunch, late night bites and craft cocktails.

For 2015 SOCIAL Costa Mesa is the recipient of The Golden Foodie Awards for Best New Restaurant and Best California Cuisine.

Chef Jeffrey has had quite a culinary career for someone who is all of 35. He’s a native of the OC. After working in New Orleans (Commander’s Palace) and throughout Southern California (Playground,) he is merging the two regional cuisine styles and bringing them to life through his playful and thoughtful menu at SOCIAL Costa Mesa.

On YouTube you can find Cathy Thomas’ (Cathy Thomas Cooks!) instructional video of Chef Jeffrey preparing Vibrant Roasted Vegetables with French Goat Cheese and Italian-style Salsa Verde.

We’ll meet Chef Jeffrey and perhaps pick up a few tips for success.

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