Show 282, July 21, 2018: Chef Dominic Palmieri, The Midway Gourmet, OC Fair

Dominic Palmieri of Midway GourmetThe OC Fair (Free Your Inner Farmer) is in full swing now through August 12th (Wednesday through Sunday) in Costa Mesa. It’s a once-a-year thing, something that can only happen at the Fair – a food frenzy beyond compare.

Time to talk about what’s new in Fair Food with The Midway Gourmet himself, Chef Dominic Palmieri.

Think Caramel Crack Fries and on the savory side, Cholula Spicy Turkey Leg.…

New from The Midway Gourmet’s friendly competitor, Chicken Charlie, is Deep-Fried Filet Mignon on a Stick.

“You know you want it if it’s fried, wrapped in bacon or sprinkled with sugar !”

Last year 51 per cent of attendees surveyed said the only-at-the-Fair food was their favorite part of their visit. You just know the chefs have been laboring to move the needle even higher for 2018.

$3.00 Taste of Fair Food. It’s a grazer’s paradise! Get a sampling of food and treats for only $3.00 each Thursday from Noon to 4:00 p.m. Fun-sized samples include funnel cake, tri-tip. Lemonade, cinnamon rolls, tacos, gelato, cotton candy and more.

Is the OC Fair food crazier and more inventive this year? You be the judge.

 

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Show 271, April 28, 2018: Chef Stéphane Tréand, The Pastry School, ST Patisserie Chocolat, SoCo, Costa Mesa

Stephane TreandChef Stéphane Tréand debuted, The Pastry School in 2012, in San Clemente. In 2015, he moved his school to Costa Mesa along with his new pâtisserie (pastry) shop, ST Pâtisserie Chocolat, to the SoCo Collection! He wanted people to come and buy pastries, chocolates, viennoiserie (baked goods such as croissants), and gelato/sorbet at his shop. But he also wanted to show others, “you can learn and create beautiful items such as these, right-next-door with me (Chef Stéphane Tréand) as your teacher!”

“Come and learn from M.O.F. Chef Stéphane Tréand, students of all levels can choose from a wide array of subjects and class styles that meet their specific needs. Anyone can take the classes and learn from the master of The Pastry School.”

“Established in 2014, ST Pâtisserie Chocolat is Chef Stéphane Tréand’s premiere pastry shop! Bringing you the highest fashion in modern, Parisian pastry and confections to the wide and eclectic array of shops and wonders in the South Coast Collection (SoCo) and OC Mix shopping center. ST Pâtisserie Chocolat is filled with delicious delights from pastries to a wide variety in chocolates, even homemade gelato and sorbets you will be sure to take a piece of France home with you.”

At The Big Island Chocolate Festival Chef Stephane is performing two chocolate culinary demonstrations and building a chocolate showpiece.

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Show 254, December 30, 2017: Chef Noah & Marin von Blöm, ARC Pizza House, South Coast Collection

Marin Howarth and Executive Chef Noah BlomHusband-and-wife team, Chef Noah and Marín von Blöm, have introduced ARC PIZZA HOUSE, featuring a menu of unique wood-fired pizzas, at Costa Mesa’s South Coast Collection (3321 Hyland Avenue, Suite G).

This new concept is an extension of acclaimed restaurant, ARC, and is located in the space formerly occupied by Restaurant Marin, which will be relocating to a new home on the Newport Beach Peninsula in early 2018, when the von Blöms’ DirtySexyHappiness Hospitality Group will debut a new culinary concept including a bakery and butcher shop.

Chef Noah Blöm brings his signature style to create 8 unique pizzas. Offerings range from The House Pizza Pie with housemade sausage, pepper and mushroom, and The Cheeeeseee Pizza with queso fresco, mozzarella, parmesan and goat cheeses, to the more adventurous Roasted Duck Pizza with romesco, olives and goat cheese, and the Shortrib Pizza with bleu cheese, fresno chiles, basil and parmesan.

The menu, offered from 11 a.m. to 11 p.m. daily, also features three salad offerings with a Chopped Salad with roasted chicken, Chef’s Salad with smoked salmon, and refreshing Strawberry Salad. Diners also have access to ARC’s lunch and dinner dishes.

Chef Noah and Marin are our guests.

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Show 250, December 2, 2017: Richard Lombardi, The Cancer-Fighting Chef

Richard LombardiChef Richard Lombardi (a.ka. “The Cancer – Fighting Chef”) has a joyful & inspirational story to share with us. He was diagnosed with Stage III Hodgkin’s lymphoma in 2009, underwent the difficult regimen of chemotherapy and radiation treatment, and now is in remission.

In all his research before (and during) treatment he came to realize that we all can make our cells potentially strong enough to resist the attack of abnormal cancer cells by preparing nutrient-rich recipes using cancer fighting ingredients. The valuable result is Chef Richard’s new cookbook, The Cancer Fighting Cook – Cancer Fighter Packed Recipes for Prevention, Treatment, and Recovery.

Orange County Food Fans will remember Chef Richard’s restaurant, Mama Rose, which had a solid ten-year run in Costa Mesa located across from the entrance to The Fairgrounds (and closed in 2005.)

Chef Richard Lombardi joins us in-studio.

 

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Show 250, December 2, 2017: Richard Lombardi, The Cancer-Fighting Chef Continues…

Richard LombardiWritten by Chef Richard LombardiThe Cancer Fighting Chef and a cancer survivor himself—and packed with nutrient-rich recipes, The Cancer Fighting Cook is a cancer fighter and cancer caregiver’s best friend for combating the symptoms caused by treatment and for enhancing the recovery process.

Each of its delicious recipes—some from Richard’s own award-winning restaurant, Mama Rose in Costa Mesa, and conveniently organized by tabs for Treatment, Recovery, and Prevention—is powered with cancer-fighting ingredients, all of which are called out on the side of each page.

And because cooking can be tough when you’re recovering from treatment, the enclosed spiral bound, lay-flat book is packed with helpful shortcuts, kitchen basics, a removable quick-reference list, and a 75-page pad of printed cancer-fighter grocery lists.

Even better, The Cancer Fighting Cook includes 10 kid-friendly recipes that the whole family can enjoy plus recipes from professional chefs and celebrities that have joined the fight against cancer including Jay Leno and Mark DeCarlo.

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Show 243, October 7, 2017: Joshua Turner, Chef & General Manager, Wolfgang Puck Kitchen, South Coast Plaza

Joshua TurnerLocated in Macy’s South Coast Plaza shopping center in Costa Mesa, California, the new Wolfgang Puck Kitchen specializes in Wolfgang’s interpretation of global comfort fare. The menu features a variety of signature recipes made with the best available, locally-sourced ingredients.

Highlights include the signature Chinois Chicken Salad, Crab Cakes with marinated tomatoes and basil aioli, and Bacon Wrapped Meatloaf with Yukon gold potato puree, crispy onion strings and with a port wine sauce. Wolfgang Puck was one of the pioneers of California-style pizza at the original Spago located high above the Sunset Strip in West Hollywood. The Smoked Salmon Pizza with dill cream, capers and chives is now an off-menu item at Spago but part of the regular menu at Wolfgang Puck Kitchen.

As one of the newest casual concepts in the Wolfgang Puck dining collection, Wolfgang Puck Kitchen promises a welcoming and relaxed dining environment, appropriate for a business meeting, leisurely lunch, family dinner or meal on the go. A peaceful, shaded patio (where you can have a real conversation) is part of the design.

General Manager and Executive Chef Joshua Turner joins us.

 

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Show 239, September 2, 2017: TasteMakers of Orange County 2.0 Benefit

Tastemakers of Orange County 2.0OCAPICA (Orange County Asian Pacific Island Community Alliance) 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 in Costa Mesa.

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. (The prominent chefs are already in place.)

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.

If you buy your tickets now there is a $15-off discount per ticket for VIP and $10-off for General Admission. Use the Offer Code available on the Website. Discount Offer expires soon…

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

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Show 238, August 26, 2017: Restaurateur & Chef Alan Greeley, The Golden Truffle

Alan GreeleyChef Alan Greeley of The Golden Truffle in Costa Mesa is an Orange County original. The destination restaurant is in a bit of an odd location for an establishment with its fine-dining reputation. He’s cooked for 4 US Presidents. Alan’s distinctive wine cellar was simply stocked with selections that he personally liked. After 37 years Chef Alan has closed The Golden Truffle. He’s off to Florida for the next chapter.

We’ll share some memories with Chef Alan and chat about the state of the restaurant business. Along the way he’s graciously mentored many young chefs who now have successful Orange County restaurants of their own.

What does it take to cook a high-ticket, breakfast fundraiser in Corona del Mar for a sitting US President? Chef Alan will share that story with us.

For menu highlights think Alan’s Caribbean Topless Tamale with Chile Verde.

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Show 234, July 29, 2017: Executive Chef / Proprietor Amar Santana’s Vaca Friends of James Beard Benefit Dinner

Amar Santana at the Top Chef FinaleOn Thursday evening, August 10th Chef Amar Santana’s Vaca in Costa Mesa is hosting a sumptuous, 7-course wine-paired dinner with an abundance of passed hors d’oeuvre as a festive Friends of James Beard Foundation Benefit to celebrate South Coast Plaza’s 50th Anniversary.

Chef Amar is also well-known locally for Broadway by Amar Santana in Laguna Beach and as the runner-up from lucky Season 13 of Bravo’s “Top Chef” in what the judges noted was the tightest final competition of the series’ long history!

Santana and partner Ahmed Labbate, whose roots together at South Coast Plaza go back to 2008 when they opened Charlie Palmer, will welcome 100 discriminating guests with a love of food and wine to the Beard dinner. Santana is a graduate of the Culinary Institute of America.

The festivities on August 10 will include a small silent auction during an al fresco reception. While enjoying the signature Vaca Tonic and hors d’oeuvres, guests may peruse deluxe offerings, which will include a LVMH Luxury Champagne experience for 16 guests; packages from South Coast Plaza, the Montage Laguna Beach and Monarch Beach Resort in Dana Point, unique dining experiences, luxury travel destinations, and high-end wines.

Seats are $350 and $300 for members of the James Beard Foundation, all inclusive. For reservations to the Friends of James Beard Dinner at Vaca, please register online her For more information, please contact VACA GM Ghali Benhima at 714.463.6060. A credit card will be requested to secure the reservation.

VACA Group Partner & Executive Chef Amar Santana (well-traveled) provides the tempting preview.

The Orange County Register’s long-time Food Business Staff Writer, Nancy Luna, had a great explanatory piece with Chef Amar on Vaca’s upcoming Friends of James Beard Benefit Dinner that ran in the print edition on July 27th.

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Show 232, July 15, 2017: Rance’s Chicago Pizza and DINE LBC – Long Beach Restaurant Week

Rance Ruiz and Aaron TofaniAuthentic Chicago-style Pizza in Long Beach (and Costa Mesa) from young proprietors who grew up in Orange County? You bet…

DINE LBC Long Beach Restaurant Week is set for August 5th through August 13th, 2017. More than 60 diverse Long Beach restaurants spanning 12 neighborhoods will offer special multi-course menus at affordable prices.

New to DINE LBC is Rance’s Chicago Pizza in Belmont Shore. They are already something of a local institution for Pan, Stuffed and Tavern styles of pizza. Also wings with praise-worthy, house-created sauces.

We’ll meet the proprietors of the dough, Chef Rance Ruiz and Aaron Tofani.

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