Show 157, January 30, 2016: Show Preview with Executive Producer & Co-Host Andy Harris

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

The fondly remembered Naugles fast food restaurant chain was founded by Dick Naugle (one of the founders of Del Taco) in 1970 in Southern California with 225 locations prior to merging with Del Taco in 1988. Sadly, Naugles lasted as an independent entity only 7 years after that. It featured an American and a Mexican kitchen. A new business group formed in the last few years has been patiently working on bringing the chain back. This grass roots revival is an incredible comeback story and we’ll meet the architect of it all, Christian Ziebarth.

Since partners Chef Michael Cimarusti, Donato Poto, and Craig Nickoloff opened Connie and Ted’s in West Hollywood in 2013 they have redefined the concept of a casual seafood dinner house serving premium seafood. New at Connie and Ted’s is a Weekend New England-style Seafood Brunch with freshly baked in-house breakfast breads and pastries. Opening General Manager Matthew De Marte provides the tasty details.

After launching its first two West Coast locations to huge crowds and an almost never-ending line, The Halal Guys are entering new territory with its upcoming grand opening in Koreatown, Los Angeles. The fast-casual New York concept opened its first West Coast location in Costa Mesa last October, its second location in Long Beach this past January and have plans to bring 50 units throughout Southern California.

Halal Guys local franchisee, Thomas Pham, is our guest. He’ll also talk about his new, soon to launch ice cream concept, Churned. Our regular guest Co-Host Chef Andrew Gruel joins us for this interview.

Our favorite purveyor of genuinely useful wine knowledge, Kyle Meyer, the Co-Proprietor of The Wine Exchange, joins us for his monthly tutorial. Kyle will provide a preview of coming attractions in wine for the New Year along with comparative discussions about Bordeaux reds and California Cabernet. He’ll also have some practical tips on properly storing wine after you’ve opened the bottle.

Chef Amar Santana’s Vaca in Costa Mesa has been one of the toughest reservations in town since its opening. It’s a busy spot. The ambitious bar program there also merits a lot of attention. Vaca has created an enticing by-the-glass program for Sherry. Jerez (Sherry) actually pairs very well with food as the Spanish already know. Vaca’s incredibly knowledgeable Bar Manager, Michael Rooney, joins us for a short course on the joy of appreciating Sherry.

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

Play

Show 157, January 30, 2016: Christian Ziebarth and Chef John Smittle, the new Naugles

Hombre Nachos at NuaglesThe fondly remembered Naugles fast food restaurant chain was founded by Dick Naugle in 1970 in Southern California with 225 locations prior to merging with Del Taco in 1988. Sadly, Naugles lasted only 7 years on its own after that. It featured an American and a Mexican kitchen. Popular items included the cheese burrito, the bun taco, the combo cup with tortilla chips, the Naugleburger, the Ortega burger and more.

A new business group formed in the last few years has been patiently working on bringing the chain back. The group recently opened a corporate kitchen with plans to expand to more locations. It’s open for service on Weekends.

This effort is not affiliated with Del Taco nor with any other prior owner of the brand. The mission is reviving the original concept with a new company.

In 2014 Gustavo Arellano, the editor of OC Weekly and the author of a highly regarded book on the history of Mexican food in America, recognized the new Naugles as one of his “5 Favorite Restaurants of 2014.”

“So Naugles isn’t technically a restaurant again yet, but the effort by a Naugles fan to bring back the legendary Mexican fast-food chain from the archives of Del Taco is not only a great story, but a delicious one. Are the meals Taco Maria-worthy ? Absolutely not. But they did teach me why people get so crazy over the popups. Go to the next one. Get a simple bean-and-cheese, and you’ll tell me what’s up.” Gustavo Arellano.

This unusual grass roots revival is an incredible comeback story and we’ll meet the architect of it all, Christian Ziebarth along with his Chef, John Smittle (who credits Chef Alan Greely as a mentor).

 

Play

January 30: Naugles Tacos, Connie & Ted’s, The Halal Guys, Wine Exchange, Jason Neroni, Vaca

Podcasts

Segment One: Show Preview with Executive Producer & Co-Host Andy Harris
Segment Two: Christian Ziebarth and Chef John Smittle, the new Naugles
Segment Three: Matthew De Marte, General Manager, Connie and Ted’s, West Hollywood
Segment Four: Thomas Pham, The Halal Guys (for SoCal) and Churned
Segment Five: Kyle Meyer, Co-Proprietor, The Wine Exchange, Tustin
Segment Six: Michael Rooney, Bar Manager, Amar Santana’s Vaca, Costa Mesa Part One
Segment Seven: Michael Rooney, Bar Manager, Amar Santana’s Vaca, Costa Mesa Part Two

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 regular Guest Host.

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

The fondly remembered Naugles fast food restaurant chain was founded by Dick Naugle in 1970 in Southern California with 225 locations prior to merging with Del Taco in 1988. Sadly, Naugles lasted only 7 years after that and was absorbed into Del Taco. It featured an American and a Mexican kitchen. A new business group formed in the last few years has been patiently working on bringing the chain back. This grass roots revival is an incredible comeback story and we’ll meet the architect of it all, Christian Ziebarth.

Since partners Chef Michael Cimarusti, Donato Poto, and Craig Nickoloff opened Connie and Ted’s in West Hollywood in 2013 they have redefined the concept of a casual seafood dinner house serving premium seafood. New at Connie and Ted’s is a Weekend New England-style Seafood Brunch with freshly baked in-house breakfast breads and pastries. Opening General Manager Matthew De Marte provides the tasty details.

After launching its first two West Coast locations to huge crowds and an almost never-ending line, The Halal Guys are entering new territory with its upcoming grand opening in Koreatown, Los Angeles. The fast-casual New York concept opened its first West Coast location in Costa Mesa last October, its second location in Long Beach this past January and have plans to bring 50 units throughout Southern California.

Halal Guys local franchisee, Thomas Pham, is our guest. He’ll also talk about his new, soon to launch ice cream concept, Churned.

Our favorite purveyor of genuinely useful wine knowledge, Kyle Meyer, the Co-Proprietor of The Wine Exchange, joins us for his monthly tutorial. Kyle will provide a preview of coming attractions in wine for the New Year along with comparative discussions about Bordeaux reds and California Cabernet. He’ll also have some practical tips on properly storing wine after you’ve uncorked the bottle.

For the first time in its 36- year history the newly renovated Rose Café – Restaurant in Venice is now serving dinner under the direction of Chef Jason Neroni and Sprout LA. Chef Jason Neroni is our guest.

Chef Amar Santana’s Vaca in Costa Mesa has been one of the toughest reservations in town since its opening. It’s a busy spot. The ambitious bar program there also merits a lot of attention. Vaca has created an enticing by-the-glass program for Sherry. Jerez (Sherry) actually pairs very well with food as the Spanish already know. Vaca’s incredibly knowledgeable Bar Manager, Michael Rooney, joins us for a short course on the pure joy of appreciating Sherry.

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

Hombre Nachos at NuaglesThe fondly remembered Naugles fast food restaurant chain was founded by Dick Naugle in 1970 in Southern California with 225 locations prior to merging with Del Taco in 1988. Sadly, Naugles lasted only 7 years on its own after that. It featured an American and a Mexican kitchen. Popular items included the cheese burrito, the bun taco, the combo cup with tortilla chips, the Naugleburger, the Ortega burger and more.

A new business group formed in the last few years has been patiently working on bringing the chain back. The group recently opened a corporate kitchen with plans to expand to more locations. It’s open for service on Weekends.

This effort is not affiliated with Del Taco nor with any other prior owner of the brand. The mission is reviving the original concept with a new company.

In 2014 Gustavo Arellano, the editor of OC Weekly and the author of a highly regarded book on the history of Mexican food in America, recognized the new Naugles as one of his “5 Favorite Restaurants of 2014.”

“So Naugles isn’t technically a restaurant again yet, but the effort by a Naugles fan to bring back the legendary Mexican fast-food chain from the archives of Del Taco is not only a great story, but a delicious one. Are the meals Taco Maria-worthy ? Absolutely not. But they did teach me why people get so crazy over the popups. Go to the next one. Get a simple bean-and-cheese, and you’ll tell me what’s up.” Gustavo Arellano.

This unusual grass roots revival is an incredible comeback story and we’ll meet the architect of it all, Christian Ziebarth.

Matthew de MarteSince partners Chef Michael Cimarusti, Donato Poto, and Craig Nickoloff opened Connie and Ted’s in West Hollywood in 2013 they have redefined the concept of a casual seafood dinner house serving premium seafood. New at Connie and Ted’s from Executive Chef Sam Baxter is a Weekend New England-style Seafood Brunch with freshly baked in-house breakfast breads and pastries. It’s served Saturday and Sunday from 10:00 a.m. to 2:00 p.m.

Pastry Chef Melissa McFail creates all the breakfast baked goods in-house. Highlights are Biscuit & Butter, Grilled Pullman Bread and Cinnamon Roll with nutmeg, orange zest and cream cheese icing.

A brunch highlight is the Nor’Easter Breakfast Sandwich. It’s Nueske’s bacon, egg, clam strips, Hook’s cheddar, tartar sauce on a housemade English muffin and served with home fried potatoes.

Opening General Manager Matthew De Marte (a 3rd generation restaurant professional) provides all the tasty details.

Halal GuysAfter opening its first two West Coast locations to huge crowds and an almost never-ending line, The Halal Guys are entering new territory with its upcoming grand opening in Koreatown, Los Angeles.

The fast-casual New York concept opened its first West Coast location in Costa Mesa last October, its second location in Long Beach this past January and have plans to bring 50 units throughout Southern California.

Known for its famous white sauce, gyro sandwiches and chicken-and-rice platters, The Halal Guys menu offers a mix of different Middle Eastern dishes. The Halal Guys aim to be different and encourage patrons across America to ditch burgers for something unique.

They pride themselves on only using high-quality products like their chicken. It has never been frozen and is marinated and seasoned overnight, then cooked and chopped on the grill and served directly to the plate to ensure a crave -worthy meal that’s piping hot. The Halal Guys’ mission is to ensure that every customer leaves happy, with a smile on their face and a satisfaction that brings them back again.

Halal Guys local franchisee, Thomas Pham, is our guest.

He’ll also talk about his new, soon to launch ice cream concept, Churned.

Kyle Meyer of Wine ExchangeOur favorite purveyor of genuinely useful wine knowledge, Kyle Meyer, the Co-Proprietor of The Wine Exchange, joins us for his eagerly anticipated monthly tutorial. We’re thirsty…

Kyle will provide a preview of coming attractions in wine for the New Year (think 2014 Pinot Noirs from Oregon) along with the chatter involving comparative discussions about Bordeaux reds and California Cabernet. He’ll also have some practical tips on properly storing wine after you’ve opened the bottle.

“For as long as we have been doing this, there have been comparative discussions about Bordeaux reds and California Cabernet.  A lot of that discourse centers on the fact that they are both essentially made from the same group of varietals.  Inevitably the bantering arrives at which is better, and that becomes a much more parochial argument with those in whichever camp arguing their side.  There is no middle ground.  Folks who like big bold Cabernets and other weighty renditions of Bordeaux varietals as they are made in California will point to Bordeaux and say they are thin.  Those in the Bordeaux camp will point to the ageability and complexity that Bordeaux has historically demonstrated, and call the Cali versions plodding and one dimensional.”

Jason NeroniFor the first time in its 36- year history the newly renovated Rose Café – Restaurant in Venice is now serving dinner under the direction of Chef Jason Neroni and Sprout LA. Chef Jason Neroni is our guest.

Rose Cafe – Restaurant, the long-awaited project from Chef Jason Neroni and Sprout LA, finally reopened its Venice doors this past November after a major overhaul and renovation. The Rose now serves breakfast, lunch, brunch, quick service, and most recently, a nighttime HEARTH menu, with a selection of options available at the bar only.

While still looking to keep the roots of the Rose, the expansion of dinner gives the community an opportunity to experience Neroni’s cuisines, in an even bigger way. The beautiful 120 seat main dining room is set off from bustling market and open kitchens.

All the breads are baked in-house.

Bread Plate from Rose Cafe in VeniceChef Jason Neroni’s Rose Café menu focuses on local Southern California cuisine with an international influence from his world travels. The bakery, helmed by Jacob Fraijo and Christina Hanks (Quince/Cotogna, SF) under the mentorship of Alen Ramos and Carolyn Nugent, celebrates American classics, as well as brings back some of the original Rose bakery classics re-conceptualized with their innovative techniques.

The bar program, from Julian Cox and Nick Meyer is an extension of not only Chef Neroni’s menu, but also of the Venice community. Taking the same approach of the kitchen by utilizing the freshest and most compelling ingredients to feature in the drinks, Meyer and team are also playing with curious ingredients like macadamia nuts, acid phosphate, licorice root, artichoke, and rhubarb. Favorites from the lunch and brunch menus will live on through the dinner menu and you’ll even find some fun dessert cocktails popping up.

As carefully as the culinary team has procured and selected produce and meat purveyors, Wine Director Nathaniel Muñoz has chosen a spectrum of wines from classic regions around the world that express their unique terroir and tradition. Whether you are ready for a classic rosé from Provence or venture into a bottle of Turkish Öküzgözü, the wine should be a delicious part of the culinary journey at The Rose.

Michael RooneyChef Amar Santana’s Vaca in Costa Mesa has been one of the toughest reservations in town since its opening. It’s a busy spot.

The ambitious bar program there also merits a lot of serious attention. They even create their own vermouth.

Vaca has developed an enticing by-the-glass program for Sherry. Jerez (Sherry) actually pairs very well with food as the Spanish already know. 17 distinctive Jerezes are available by-the-glass at Vaca. The Bar Manager was previously turned on to Sherry as a result of a transformative, 6-course Sherry paired dinner he enjoyed in Spain.

“The wines of the D.O. Jerez (Sherry) are beautiful, expressive wines ranging from bracingly dry, to complex umami, to fruity sweet.”

“They’re touted by Sommeliers around the World as ideal food-pairing wines for their strong acidity, complex palate, and ability to stand up to bold, flavorful dishes.”

Sherry can only come from a specific DO, a designated area in Southern Spain’s Andalucia region.

Vaca’s incredibly knowledgeable Bar Manager, Michael Rooney, joins us for a short course on the joy of appreciating Sherry.

Podcasts

Segment One: Show Preview with Executive Producer & Co-Host Andy Harris
Segment Two: Christian Ziebarth and Chef John Smittle, the new Naugles
Segment Three: Matthew De Marte, General Manager, Connie and Ted’s, West Hollywood
Segment Four: Thomas Pham, The Halal Guys (for SoCal) and Churned
Segment Five: Kyle Meyer, Co-Proprietor, The Wine Exchange, Tustin
Segment Six: Michael Rooney, Bar Manager, Amar Santana’s Vaca, Costa Mesa Part One
Segment Seven: Michael Rooney, Bar Manager, Amar Santana’s Vaca, Costa Mesa Part Two