Show 270, April 21, 2018: Show Preview with Co-Hosts Andy Harris & Chef Andrew Gruel

Andy Harris and Andrew Gruel at Cabana 14 at the Cove at Pechanga Resort and CasinoNow a sinful preview of this Saturday’s properly decadent 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… Keep in mind we’re here with you live every Saturday morning with a fresh show.

Over the past two years we’ve been reporting on the progress of the ambitious, on-going expansion plans for the Pechanga Resort & Casino in beautiful Temecula Wine Country. $300 million dollars later all phases are now complete (including the luxe 568 room Resort Tower addition) and welcoming the curious guests.

The Waterslide at the Cove at Pechanga Resort and CasinoThis morning we’re live from Cabana 14 at The Cove, Pechanga’s just-debuted 4.5 acre pool tropical oasis experience.

Two new restaurants are part of the substantial expansion. Pechanga’s Executive Chef Duane Owen joins us to highlight the tasty new menus. We’ll also get a progress report on Pechanga’s all you can enjoy Thursday evening Lobster & Seafood Extravaganza launched back in January. It’s one-and-one-quarter pound whole Maine lobster!

The most ambitious of the new restaurants is the Lobby Bar & Grill located in the striking Atrium between the Casino Hotel Tower and the Resort Hotel Tower. Overseeing this stylish new California bistro and bar serving breakfast, lunch, Sunday Brunch and dinner is Chef Jose Mendoza. We’ll meet him.

The water’s just fine at Pechanga’s just-opened, 4.5- acre tropical oasis, The Cove, that promises comfort, cool and the ultimate tropical chill to guests. There is even a swim-up bar. Managing all of this hospitable craziness is Jane Kim. We spirit her off the busy pool deck for a chat.

Chef Ronnel Capacia is no stranger to the “SoCal Restaurant Show.” We first met him when he assumed the culinary reins of Kelsey’s. When we last chatted with him he had just been promoted to oversee Journey’s End at Pechanga. Now he’s also taken on the added responsibilities as menu-maker for the Coveside Grill at The Cove. That includes a table service restaurant as well as a fast -casual spot. Think Potato Chip Nachos.

All of the lavish desserts and breakfast pastries are produced in-house at Pechanga. They also create magnificent custom and wedding cakes. The bake shop also crafts artisan chocolates. Pechanga’s assistant pastry chef Nicole Burgess has an artful hand in all of this. She joins us.

One of the newest craft breweries in the Inland Empire is Inland Wharf Brewing Co. in Murrieta. Their specialty is cask conditioned ales. We introduced them to our audience last year at Pechanga’s 9th Annual Microbrew Fest & Chili Cookoff. It’s been a year of great progress. Now their craft beer is on the beverage menu at The Cove. They are also back at Pechanga’s upcoming 10th Annual Pechanga Microbrew Fest & Chili Cookoff on Saturday afternoon, June 9th. Owner Commander (Retired) Robert Durant is our guest.

The effervescent Chef Marlene Moore of Temptations Food Walk at Pechanga probably needs no introduction. At Temptations she even fries fresh donuts right there throughout the day & night. When it comes to Pechanga’s Annual Microbrew Fest & Chili Cookoff Chef Marlene (and her high energy team) are always in it to win it. Last year in a bit of an upset Chef Marlene (Pechanga’s 2-time Chili Champ) was unseated by Chef Ikeda of Umi Sushi & Oyster Ba whose sake-glazed Kobe beef chili reigned supreme.

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

Play

April 21: Live from Cabana 14 at the Cove at Pechanga Resort & Casino

Podcasts

Segment One: Show Preview with Co-Hosts Andy Harris & Chef Andrew Gruel
Segment Two: Executive Chef Duane Owen, Pechanga Resort & Casino
Segment Three: Chef Jose Mendoza, Lobby Bar & Grill, Pechanga Resort & Casino
Segment Four: Jane Kim, Pool Manager, The Cove at Pechanga
Segment Five: Chef Ronnel Capacia, The Coveside Grill at The Cove & Journey’s End at Pechanga
Segment Six: Nicole Burgess, Assistant Pastry Chef, Pechanga Resort & Casino
Segment Seven: Robert Durant, Owner & Brewer, Inland Wharf Brewing Co.
Segment Eight: Chef Marlene Moore, Temptations Food Walk, Pechanga Resort & Casino

Now a sinful preview of this Saturday’s properly decadent 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… Keep in mind we’re here with you live every Saturday morning with a fresh show.

Over the past two years we’ve been reporting on the progress of the ambitious, on-going expansion plans for the Pechanga Resort & Casino in beautiful Temecula Wine Country. $300 million dollars later all phases are now complete and welcoming the curious guests.

This morning we’re live from Cabana 14 at The Cove, Pechanga’s just-debuted 4.5 acre pool tropical oasis experience.

Two new restaurants are part of the substantial expansion. Pechanga’s Executive Chef Duane Owen joins us to highlight the tasty new menus. We’ll also get a progress report on Pechanga’s all you can enjoy Thursday evening Lobster & Seafood Extravaganza launched back in January. It’s one-and-one-quarter pound whole Maine lobster!

The most ambitious of the new restaurants is the Lobby Bar & Grill located in the striking Atrium between the Casino Hotel Tower and the Resort Hotel Tower. Overseeing this stylish new California bistro and bar serving breakfast, lunch, Sunday Brunch and dinner is Chef Jose Mendoza. We’ll meet him.

The water’s just fine at Pechanga’s just-opened, 4.5- acre tropical oasis, The Cove, that promises comfort, cool and the ultimate tropical chill to guests. There is even a swim-up bar. Managing all of this hospitable craziness is Jane Kim. We spirit her off the busy pool deck for a chat.

Chef Ronnel Capacia is no stranger to the “SoCal Restaurant Show.” We first met him when he assumed the culinary reins of Kelsey’s. When we last chatted with him he had just been promoted to oversee Journey’s End at Pechanga. Now he’s also taken on the added responsibilities as menu-maker for the Coveside Grill at The Cove. That includes a table service restaurant as well as a fast -casual spot. Think Potato Chip Nachos.

All of the lavish desserts and breakfast pastries are produced in-house at Pechanga. They also create magnificent custom and wedding cakes. The bake shop also crafts artisan chocolates. Pechanga’s assistant pastry chef Nicole Burgess has an artful hand in all of this. She joins us.

One of the newest craft breweries in the Inland Empire is Inland Wharf Brewing Co. in Murrieta. Their specialty is cask conditioned ales. We introduced them to our audience last year at Pechanga’s 9th Annual Microbrew Fest & Chili Cookoff. It’s been a year of great progress. Now their craft beer is on the beverage menu at The Cove. They are also back at Pechanga’s upcoming 10th Annual Pechanga Microbrew Fest & Chili Cookoff on Saturday afternoon, June 9th. Owner Commander (Retired) Robert Durant is our guest.

The effervescent Chef Marlene Moore of Temptations Food Walk at Pechanga probably needs no introduction. At Temptations she even fries fresh donuts right there throughout the day & night. When it comes to Pechanga’s Annual Microbrew Fest & Chili Cookoff Chef Marlene (and her high energy team) are always in it to win it. Last year in a bit of an upset Chef Marlene (Pechanga’s 2-time Chili Champ) was unseated by Chef Ikeda of Umi Sushi & Oyster Bar whose sake-glazed Kobe beef chili reigned supreme.

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

Duane Owen of Pechanga Casino and ResortOver the past two years we’ve been reporting on the progress of the ambitious, on-going expansion plans for the Pechanga Resort & Casino in beautiful Temecula wine Country. $300 million dollars later all phases are now complete and welcoming the curious guests.

Two new restaurants, Lobby Bar & Grill and Coveside Grill, are part of the enhancements. Pechanga’s long-time Executive Chef Duane Owen joins us to highlight the tasty new menus.

We’ll also get a progress report on Pechanga’s all you can enjoy Thursday evening Lobster & Seafood Extravaganza launched back in January. The star is one-and-one-quarter pound whole Maine lobster!

The lobster is done in an East Coast lobster bake style with roasted potatoes and corn on the cob. From 4 p.m. to close at 10 p.m. on Thursday, diners receive a piping hot lobster bake bag containing the just-cooked lobster (flown in from Maine the night before) and fixings. Guests can also pile high the enhanced buffet seafood selections from the upgraded sushi station, a whole-salmon carving station, fresh and baked oyster station, snow crab, fish tacos, ceviche, calamari, Dungeness crab, clam chowder, steamed shrimp and much more.

Jose MendozaThe most ambitious of the recently debuted restaurants is the Lobby Bar & Grill located in the striking Atrium between the Casino Hotel Tower and the Resort Hotel Tower.

“Fresh. Sustainable. Locally sourced ingredients. All blended together into a flavorful fusion of American, Mexican and Asian-inspired fare that pleases the palate and stimulates the senses.”

“Chef Jose Mendoza takes the California bistro concept to another level, using items grown in the rich Temecula Valley to create a menu that is both inspiring and inviting. This extends not only to the numerous vegetarian dishes available, but to the hand-crafted cocktails infused with local fruits and herbs. The Lobby Bar’s atrium location and versatile menu that includes dessert specialties from Pechanga’s in-house bakery make for a satisfying dining experience.”

“There are few more satisfying culinary indulgences than the perfect Sunday brunch, and at its newest dining establishment – the Lobby Bar & Grill — Pechanga Resort Casino has fused the Sunday brunch with the California bistro and live musical accompaniment to create the perfect mid-morning/early afternoon dining experience for every palate and taste. Plus, perhaps the perfect complement to Sunday brunch – a bottomless Bloody Mary bar and bottomless Mimosa bar.”

Overseeing this stylish new California bistro and bar serving breakfast, lunch, Sunday Brunch and dinner is Chef Jose Mendoza. We’ll meet him.

Jane KimThe water’s perfectly fine at Pechanga’s just-opened, 4.5- acre tropical oasis, The Cove, that promises comfort, cool and the ultimate tropical chill to guests. There is even a nifty swim-up bar.

“The Cove features three pools, including a zero-edge Main Pool that features a swim-up bar, a Family Pool with two waterslides and a splash pad and five spas. The Cove also features an emerald-green grassy area perfect for gatherings, parties or small weddings under the Southern California sun.”

What about the food? There is table-service dining, fast-casual dining, and a 4-sided, pool-side bar oasis. Included in the extensive libation offerings are representative Temecula craft beers and wines.

Managing all of this hospitable craziness is Jane Kim. We spirit her off the busy pool deck for a chat.

Ronnel Capacia at the Chili CookoffChef Ronnel Capacia is no stranger to the “SoCal Restaurant Show.” We first met him when he assumed the culinary reins of Kelsey’s. When we last chatted with him he had just been promoted to oversee Journey’s End at Pechanga.

Now he’s also taken on the added responsibilities as menu-maker for the Coveside Grill at The Cove. That includes a table service restaurant with a golf course or Cove view as well as a fast-casual spot.

Think Potato Chip Nachos. Also Kalua Pulled Pork Sliders with pineapple mango slaw, fried onions, BBQ sauce and served with house potato chips.

Plus creative Coveside Cocktails including The Coveside (Blended.) It’s Tito’s Vodka, Blue Chair Bay Coconut Rum, Island Oasis Watermelon and Ice Cream Blend. Also, Temecula craft beers on tap and local wines by the glass and bottle.

Nicole BurgessAll of the lavish desserts and breakfast pastries are prepared in-house at Pechanga. They also create magnificent custom and wedding cakes. The bake shop also crafts artisan chocolates.

The sweets repertoire ranges from the popular Vanilla Ice Cream Cookie Sandwich with Raspberry Drizzle served at the Coveside Grill to the Crunchy & Buttery Walnut Cake with Oreo Cookie Ice Cream drizzled with caramel sauce and served with Amaretto Sabayon on the dessert menu at the Lobby Bar & Grill.

Pechanga’s assistant pastry chef Nicole Burgess has an artful hand in all of this. She joins us.

Commander Robert Durant of Inland Wharf BrewingOne of the newest craft breweries in the Inland Empire is Inland Wharf Brewing Co. in Murrieta. Their specialty is cask conditioned ales. We introduced them to our audience last year at Pechanga’s 9th Annual Microbrew Fest & Chili Cookoff. It’s been a year of great progress. Now their craft beer is on the beverage menu at The Cove.

They are also encoring at Pechanga’s upcoming 10th Annual Pechanga Microbrew Fest & Chili Cookoff on Saturday afternoon, June 9th.

“The calling card for Inland Wharf Brewing Co. is the unique and labor intensive Cask Conditioned Ales served via Beer Engines.  In addition, Inland Wharf serves other beers on regular carbon dioxide and nitrogen regulated draft beer taps. Even though our Cask Conditioned Ales and Draft Beers use the same ingredients and recipes, their processing techniques vary widely.”

“The time-honored brewing and serving methods followed by Inland Wharf Brewing Co. ensures the development of exceptional appearance, aroma, and flavors in both its Cask Conditioned Ales and it’s Draft Beers.”

Owner & Brewer Commander (Retired) Robert Durant is our guest.

Chef Marlene Moore outside Cabana 14 at the CoveThe effervescent Chef Marlene Moore of Temptations Food Walk at Pechanga probably needs no introduction. At Temptations she even fries fresh donuts right there throughout the day & night.

Chef Marlene’s realm includes Caffee Cocoa – Fine Coffees and Coffee (24 hours), Pronto Italian, Agave Mexican Delights, American Classics (24 hours), Little Wok Asian Specialties, Pechanga Fried Chicken and Banh Mi (made to order) and hot dog carts.

In addition to Temptations Food Walk, Chef Marlene oversees all the food in the long-running Bingo Parlor and bustling Poker Room.

When it comes to Pechanga’s Annual Microbrew Fest & Chili Cookoff Chef Marlene (and her high energy team) are always in it to win it. Last year in a bit of an upset Chef Marlene (Pechanga’s 2-time Chili Champ) was unseated by Chef Ikeda of Umi Sushi & Oyster Bar whose sake-glazed Kobe beef chili reigned supreme.

Podcasts

Segment One: Show Preview with Co-Hosts Andy Harris & Chef Andrew Gruel
Segment Two: Executive Chef Duane Owen, Pechanga Resort & Casino
Segment Three: Chef Jose Mendoza, Lobby Bar & Grill, Pechanga Resort & Casino
Segment Four: Jane Kim, Pool Manager, The Cove at Pechanga
Segment Five: Chef Ronnel Capacia, The Coveside Grill at The Cove & Journey’s End at Pechanga
Segment Six: Nicole Burgess, Assistant Pastry Chef, Pechanga Resort & Casino
Segment Seven: Robert Durant, Owner & Brewer, Inland Wharf Brewing Co.
Segment Eight: Chef Marlene Moore, Temptations Food Walk, Pechanga Resort & Casino