Show 235, August 5, 2017: Show Preview with Co-Host Andy Harris

Now a tempting preview of this Saturday’s abundant 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…

The annual Golden Foodie Awards presented in a black-tie gala on September 24th in Newport Beach celebrate the very best in dining in Orange County in 15 categories. Voting by the dining public happens in 2, one-week waves starting on Saturday, August 5th. Founder Pam Waitt joins us with the details of this year’s voting.

The OC Fair continues in Costa Mesa (Wednesdays thru Sundays) until Sunday, August 13th in Costa Mesa. The Midway Gourmet, Chef Dominic Palmieri, encores with an update on Fair food happenings. How did Chef Dominic’s Fair menu rate at the Concessionaires’ Cup ? How are all the new Flamin’ Hot Cheetos creations doing…?

For some seven short weeks the incredible Hatch Chiles from New Mexico are available fresh. They are a Southwestern favorite. Unusually they can be purchased in a range of heats from mild to hot. Our resident produce guru, Robert Schuller of Melissa’s, steps away from the roaster to give us the piquant specifics.

DINE LBC Long Beach Restaurant Week is set for August 5th through August 13th, 2017. Some 60 diverse Long Beach restaurants spanning 12 neighborhoods will offer special multi-course menus at affordable prices. First we’ll chat with DINE LBC – Long Beach Restaurant founder, Terri Henry, for the overview for 2017.

New to the DINE LBC – Long Beach Restaurant Week is Chef Guy’s Crazy Creole Café – “Straight From The Heart and Soul of New Orleans.” We’ll meet proprietor Chef Guy DuPlantier, a.k.a. “The Crazy Cajun.” It’s a real taste of New Orleans right there on Long Beach Blvd.

As Beverly Hills Vietnamese fusion institution Crustacean undergoes a major five-month redesign this summer, Orange County diners will be treated to signature dishes prepared by Crustacean master chef Helene “Mama” An at AnQi, a sister restaurant at South Coast Plaza. Beginning August 1 and through September 30, diners at the upscale gourmet bistro AnQi will be able to savor a sampling of signature dishes from An’s famous Secret Kitchen that previously were not available at the Costa Mesa restaurant. Joining us to explain all the delicious specifics is House of AN’s Executive Chef, Tony Nguyen.

Once a year Zapien’s Salsa Grill in Pico Rivera hosts a series of Hatch Chile-themed events to celebrate the famous New Mexican spicy and savory pepper. Along with Chef Marco Zapien’s Hatch Chile Cooking Demonstration and Dinner on August 10th the restaurant hosts a daytime Hatch Chile Roast (and brunch) on September 9th were supplies of the roasted Hatch Chiles can be picked up by the case. The guest selects the level of spicy desired ranging from mild to hot.

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

Play

Show 235, August 5, 2017: Dominic Palmieri, The Midway Gourmet, OC Fair

Dominic Palmieri of Midway GourmetWe always look forward to sharing with you the new, creative and sometimes outrageous taste sensations at The Orange County Fair on now through August 13th. Selling big from The Midway Gourmet is Flamin’ Hot Cheetos on virtually everything edible including pizza and fresh corn. His unusual nito frozen dessert creations are also the talk of the Fair.

Last year, 50% of Fairgoers surveyed said their favorite part of the Fair is the food. We agree…Fried, sugary or savory – and sometimes all three at once – the delectable edibles are some of the big stars of the OC Fair.

Chef Dominic’s Fair edibles on the RCS Midway just swept the Concessionaires’ Cup 2017 Awards including the recognition for “Best of the Best” single fair food item. We’ll get a mouthwatering update from The Midway Gourmet as the OC Fair enters its concluding week. Additionally Cowboy Kettle Corn’s (on the RCS Midway) Nitro Candy Caramel Popcorn garnered The Gold/Category Winner for “Most Creative.”

We’ll get a mouthwatering update from The Midway Gourmet as the OC Fair enters its concluding week.

If you perhaps missed Chef Dominic at the OC Fair you can still enjoy his pantry of incredible Fair menu creations (both “Hot” & “Cool”) at the LA County Fair in Pomona running from September 1st through 24th.

Play

August 5: Golden Foodies, Midway Gourmet, Melissa’s Hatch Chiles, Dine LBC, Crazy Creole Café, House of AN, Zapien’s Salsa Grill

Podcasts

Segment One: Show Preview with Co-Host Andy Harris
Segment Two: Pam Waitt, Founder, Orange County’s Golden Foodie Awards
Segment Three: Dominic Palmieri, The Midway Gourmet, OC Fair
Segment Four: Robert Schueller, Melissa’s World Variety Produce, Hatch Chile Season is on!
Segment Five: DINE LBC Long Beach Restaurant Week, Terri Henry, Producer & Founder
Segment Six: Chef / Proprietor Guy DuPlantier, Crazy Creole Café, Long Beach
Segment Seven: House of An Executive Chef Tony Nguyen, Pop-up Crustacean Menu at AnQi, Costa Mesa
Segment Eight: Executive Chef Marco Zapien, Hatch Chile Festivities at Zapien’s Salsa Grill

Now a tempting preview of this Saturday’s abundant 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…

The annual Golden Foodie Awards presented in a black-tie gala on September 24th in Newport Beach celebrate the very best in dining in Orange County in 15 categories. Voting by the dining public happens in 2, one-week waves starting on Saturday, August 5th. Founder Pam Waitt joins us with the details of this year’s voting.

The OC Fair continues in Costa Mesa (Wednesdays thru Sundays) until Sunday, August 13th in Costa Mesa. The Midway Gourmet, Chef Dominic Palmieri, encores with an update on Fair food happenings. How did Chef Dominic’s Fair menu rate at the Concessionaires’ Cup ? How are all the new Flamin’ Hot Cheetos creations doing…?

For some seven short weeks the incredible Hatch Chiles from New Mexico are available fresh. They are a Southwestern favorite. Unusually they can be purchased in a range of heats from mild to hot. Our resident produce guru, Robert Schuller of Melissa’s, steps away from the roaster to give us the piquant specifics.

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. First we’ll chat with DINE LBC – Long Beach Restaurant founder, Terri Henry, for the overview for 2017.

New to the DINE LBC – Long Beach Restaurant Week is Chef Guy’s Crazy Creole Café – “Straight From The Heart and Soul of New Orleans.” We’ll meet proprietor Chef Guy DuPlantier, a.k.a. “The Crazy Cajun.” It’s a real taste of New Orleans right there on Long Beach Blvd.

As Beverly Hills Vietnamese fusion institution Crustacean undergoes a major five-month redesign this summer, Orange County diners will be treated to signature dishes prepared by Crustacean master chef Helene “Mama” An at AnQi, a sister restaurant at South Coast Plaza. Beginning August 1 and through September 30, diners at the upscale gourmet bistro AnQi will be able to savor a sampling of signature dishes from An’s famous Secret Kitchen that previously were not available at the Costa Mesa restaurant. Joining us to explain all the delicious specifics is House of AN’s Executive Chef, Tony Nguyen.

Once a year Zapien’s Salsa Grill in Pico Rivera hosts a series of Hatch Chile-themed events to celebrate the famous New Mexican spicy and savory pepper. Along with Chef Marco Zapien’s Hatch Chile Cooking Demonstration and Dinner on August 10th the restaurant hosts a daytime Hatch Chile Roast on September 9th were supplies of the roasted Hatch Chiles can be picked up by the case. The guest selects the level of spicy desired ranging from mild to hot.

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

Golden Foodie AwardsThe annual 6th Annual Golden Foodie Awards will be presented in a black-tie gala evening on September 24th in Newport Beach celebrating the very best in dining in Orange County in 15 categories. Voting by the dining public happens in 2, one-week waves starting on Saturday, August 5th.

The Golden Foodies are a People’s Choice Food Awards. The event was created to honor extraordinary culinary talent in Orange County. Food lovers vote during the first 2 weeks of August with the winners being announced at The Golden Foodie Awards Gala at the Newport Beach Marriott Hotel. The event exclusively recognizes chef-driven and independent restaurants.

Food Network’s Simon Majumdar is the Celebrity Host of the festive affair.

Founder Pam Waitt joins us with the details of this year’s voting.

Dominic Palmieri of Midway GourmetWe always look forward to sharing with you the new, creative and sometimes outrageous taste sensations at The Orange County Fair on now through August 13th. Selling big from The Midway Gourmet is Flamin’ Hot Cheetos on virtually everything edible including pizza and fresh corn. His unusual nito frozen dessert creations are also the talk of the Fair.

Last year, 50% of Fairgoers surveyed said their favorite part of the Fair is the food. We agree…Fried, sugary or savory – and sometimes all three at once – the delectable edibles are some of the big stars of the OC Fair.

Chef Dominic’s Fair edibles on the RCS Midway just swept the Concessionaires’ Cup 2017 Awards including the recognition for “Best of the Best” single fair food item. We’ll get a mouthwatering update from The Midway Gourmet as the OC Fair enters its concluding week.

Robert Schueller of Melissa's World Variety Produce in the AM830 KLAA StudioFor some seven short weeks the incredible Hatch Chiles from New Mexico are available fresh. Unusually they can be purchased in a range of heats from mild to hot.

It’s no secret why everyone is obsessed with Hatch Chiles. Named after the original growing area in Hatch, New Mexico, authentic Hatch Chiles are truly a Southwestern favorite. No other chile is prized more than this variety which grows in the Hatch Valley, just north of Las Cruces. The valley, which stretches along the Rio Grande’s southern-most bend before crossing into Texas and Mexico, is covered with row after row of these green leafy chile plants for most of the summer. Chefs say that the intense sunlight and cool nights in this valley result in a uniquely flavored chile that’s unrivaled by any other.

Hatch Chiles have a meaty flesh and mild-medium heat making them ideal for use in Chile Con Queso, Chile Rellenos, and Chile Verde. But it doesn’t just stop there. You can also try roasting and using them in salads, soups, stews, dips, and sandwiches. For even more great ideas on how to use this incredible chile, purchase a copy of Melissa’s Hatch Chile Cookbook with over 150 unique, home-kitchen tested and classic Hatch Chile recipes.

Hatch chiles are so popular savvy folks load up each summer and freeze enough roasted chiles to enjoy year-round.

Our resident produce guru, Robert Schuller of Melissa’s, steps away from the roaster to give us the piquant specifics.

Terri HenryDINE 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

Participating restaurants and food companies will be offering multi-course, “value-oriented” meals and special deals set at one of six price points: $15, $25, $35, $45, $55 or $65.

Founder and organizer Terri Henry, who brought restaurant week to Long Beach in 2014, said that besides attracting local “foodies”, Dine LBC allows those who view dining out as a luxury to also enjoy an exceptional experience. The nine-day event that includes two full weekends gives locals the opportunity to visit multiple participating restaurants and also allows those in neighboring cities who find it difficult to travel to Long Beach during the week more options.

For the first time this year, Dine LBC will be highlighting non-restaurant, food-centric companies in Long Beach, such as Beach City Food ToursRomeo Chocolates and the anticipated RICE & SHINE pop-up brunch that takes place August 5 and 6.

“Beach City Food Tours is obviously not an individual restaurant”, said Layla Ali-Ahmad, who started the downtown Long Beach food and architectural tour last summer. “But we are still introducing our clients to the great restaurants and food scene of Long Beach, so we were thrilled to have the opportunity to participate in Dine LBC this year.”

Foodie Instagrammers can also enter the “Dine. Snap. Share. And Be Entered to Win.” Dine LBC Instagram Contest, inviting diners to post photos of their dining experience on Instagram with the hashtag #DineLBC. At the conclusion of restaurant week, one winner will be chosen at random and win $1000 in gift certificates from various Long Beach restaurants, plus a mixed case of Coquelicot Wines, the signature wine of The Sky Room. Some restrictions apply. For complete rules visit the Dine LBC website.

Participating restaurants, menus, food companies and offers can be found at the DineLBC website.

First we’ll chat with DINE LBC – Long Beach Restaurant founder, Terri Henry, for the overview for 2017.

Guy DuPlantierNew to the DINE LBC – Long Beach Restaurant Week is Chef Guy’s Crazy Creole Café – “Straight From The Heart and Soul of New Orleans.”

“We offer authentic Creole and Cajun food, with most of our products being shipped in weekly from New Orleans like our crawfish, Lake Pontchartrain blue crab, fresh alligator meat, farm-raised catfish, wild caught gulf shrimp. Also, the Blue Plate Mayonnaise we use on our Po’ Boys and ya’ll know it’s not a Po’ Boy unless you use bread from home. We use the famous Leidenheimers French bread. Come and try our Boudin & Boudin Balls made in house along with my wife Chef Aliza’s Asian Cajun Boudin Egg Rolls. We only use the best ingredients. Created by the fusion of African, Native American and the European ancestry, Louisiana cuisine is at the heart and soul of our unique culture.”

“You are guaranteed to enjoy the great flavors of New Orleans and we will show you what Southern hospitality is all about. In New Orleans we have a saying, Laissez les bons temps rouler, which means Let the good times roll. That is what Crazy Creole Cafe is all about, good food, good music and good times. We’ll do our best to put a big smile on your face and make you stomp your feet. So what are you waiting for? Come on and laissez les bons temps rouler with the Crazy Creole Cafe.”

We’ll meet proprietor Chef Guy DuPlantier, a.k.a. “The Crazy Cajun.” It’s a real taste of The Crescent City right there on Long Beach Blvd.

Tony NguyenAs Beverly Hills Vietnamese fusion institution Crustacean undergoes a major five-month redesign this summer, Orange County diners will be treated to signature dishes prepared by Crustacean master chef Helene “Mama” An at AnQi, a sister restaurant at South Coast Plaza. Beginning August 1 and through September 30, diners at the upscale gourmet bistro AnQi will be able to savor a sampling of signature dishes from An’s famous Secret Kitchen that previously were not available at the Costa Mesa restaurant.

The pop-up version of Crustacean’s highly acclaimed menu will be available at dinner only Monday through Friday in the Q Lounge at AnQi, which like its Beverly Hills counterpart has won acclaim for its signature style of Euro-Vietnamese cuisine and An’s creative use of Asian herbs and spices in her cooking.

Reservations are required and are limited to 60 guests a night and should be made by phone: 714.557.5679. AnQi is located at South Coast Plaza, 333 Bristol St. Costa Mesa

The pop-up Crustacean menu at AnQi will include 10 appetizers, four main courses and two desserts.

The tantalizing appetizer options include Turmeric Grilled Calamari ($15), with saffron, orange zest and peanut mustard sauce; Sweet and Spicy Chicken Meatballs ($15), made with basil, tofu, tempura flakes and Gochujang sauce; and the addictive XO Noodles ($18) with scallops, shrimp, chicken, bird’s eye chili, shallots and Hennessy cognac.

Among the choices for the main courses are Rack of Lamb ($46), made with chardonnay flambé, Steamed Seabass ($49); and An’s Famous Roasted Crab ($65), featuring An’s garlic sauce and secret spices and available in or out of the shell.

A mouthwatering dessert option is Grandma Diana’s Famous Banana Fritters ($12).

Joining us to explain all the delicious specifics is House of AN’s Executive Chef, Tony Nguyen.

Marco Zapien of Zapiens Salsa Grill and TaqueriaOnce a year Zapien’s Salsa Grill in Pico Rivera hosts a series of interactive Hatch Chile-themed events to celebrate the famous New Mexican spicy and savory pepper. Along with Chef Marco Zapien’s Hatch Chile Cooking Demonstration and Dinner on August 10th the restaurant hosts a daytime Hatch Chile Roast on September 9th were cases of the roasted Hatch Chiles can be picked up and enjoyed.

At The Roast the guest selects the level of spicy desired ranging from mild to hot. Alongside the roasting on Saturday September 9th Chef Marco will be featuring a special Hatch Chile Brunch menu at Zapien’s.

Chef Marco Zapien shares his Hatch Chile secrets with us.

Podcasts

Segment One: Show Preview with Co-Host Andy Harris
Segment Two: Pam Waitt, Founder, Orange County’s Golden Foodie Awards
Segment Three: Dominic Palmieri, The Midway Gourmet, OC Fair
Segment Four: Robert Schueller, Melissa’s World Variety Produce, Hatch Chile Season is on!
Segment Five: DINE LBC Long Beach Restaurant Week, Terri Henry, Producer & Founder
Segment Six: Chef / Proprietor Guy DuPlantier, Crazy Creole Café, Long Beach
Segment Seven: House of An Executive Chef Tony Nguyen, Pop-up Crustacean Menu at AnQi, Costa Mesa
Segment Eight: Executive Chef Marco Zapien, Hatch Chile Festivities at Zapien’s Salsa Grill

Show 233, July 22, 2017: Show Preview with Co-Host Andy Harris

Program Note for Saturday, July 29th. The Halos are playing the Blue Jays in Toronto during our normal broadcast time so we’re graciously stepping aside. All is still well because we simply shift to 2 to 4:00 p.m. the afternoon of July 29th only. Same packed show…Please join us then and don’t keep it a secret

Now a worthy preview of this Saturday’s abundant 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…

We always look forward to sharing with you the new, creative taste sensations at The Orange County Fair on now through August 13th. Already creating excitement is Flamin’ Hot Cheetos on virtually everything edible including pizza. The master of midway food himself, Chef Dominic Palmieri, the Midway Gourmet, joins us for the tempting high calorie update.

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 Great Society Cider & Mead, Southern California’s first all-cider pub located on Broadway at the edge of Downtown. They serve an unusual selection of draft ciders and meads in addition to the expected craft beers. We’ll meet the proprietor, Otto Radtke.

On 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. VACA Group Partner & CEO Ahmed Labbate provides the enticing preview.

Brea’s popular Cha Cha’s Latin Kitchen has just opened a second location in The Market Place in Irvine. Proprietor Don Myers, a veteran restaurateur, is our guest.

If all the delicate, closed-door negotiations between The The International Olympic Committee (IOC), Paris and Los Angeles go well Los Angeles will host the Olympics for the third time in either 2024 or 2028. What does it all mean? Our Olympics expert, Richard B. Perelman, joins us with a true insider’s perspective. Rich was the youngest Vice President of the Los Angeles Olympic Organizing Committee (LAOOC) for the 1984 Games and also was the Editor of the official 1984 Olympic Games Final Report, a massive two-volume book.

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

Play

Show 233, July 22, 2017: Dominic Palmieri, The Midway Gourmet, OC Fair

Dominic Palmieri of Midway GourmetWe always look forward to sharing with you the new, creative taste sensations at The Orange County Fair on now through August 13th. Already creating excitement from The Midway Gourmet is Flamin’ Hot Cheetos on virtually everything edible including pizza and fresh corn.

Last year, 50% of Fairgoers surveyed said their favorite part of the Fair is the food. Fried, sugary or savory – and sometimes all three at once – the delectable edibles are some of the big stars of the OC Fair.

New from RCS Cowboy Kettle Corn is Unicorn Nitro Pop, a cotton candy ring around a colorful cup of kettle corn and whipped cream, submerged in liquid nitrogen (also available: Nitro Whip)

The master of midway food himself, Chef Dominic Palmieri, the Midway Gourmet, joins us for the tempting, high calorie update.

Play

Show 233, July 22, 2017: Dominic Palmieri, The Midway Gourmet, OC Fair Continues…

Dominic Palmieri of Midway GourmetWe always look forward to sharing with you the new, creative taste sensations at The Orange County Fair on now through August 13th. Already creating excitement from The Midway Gourmet is Flamin’ Hot Cheetos on virtually everything edible including pizza and fresh corn.

Last year, 50% of Fairgoers surveyed said their favorite part of the Fair is the food. Fried, sugary or savory – and sometimes all three at once – the delectable edibles are some of the big stars of the OC Fair.

One of Chef Dominic’s returning star items is Fried A Fair’s deep-fried butter balls with maple syrup. Four to an order. The Orange County’s Register food staff writer, Nancy Luna, has already declared it one of her all-time Fair favorites.

New, and spectacular, on the RCS Midway at the OC Fair is the La Grande XL, the largest traveling observation wheel in the United States. Its cars (“cabins’) are even air conditioned. It’s carefully transported in 22 semi-trailers and 10 technicians using an 80-ton crane install it!

Play

July 23: Midway Gourmet, Great Society Cider & Mead, Vaca, Cha Cha’s Latin Kitchen, LA Olympics 2024

Podcasts

Segment One: Show Preview with Co-Host Andy Harris
Segment Two: Dominic Palmieri, The Midway Gourmet, OC Fair Part One
Segment Three: Dominic Palmieri, The Midway Gourmet, OC Fair Part Two
Segment Four: Otto Radtke, Great Society Cider & Mead, DINE LBC – Long Beach Restaurant Week
Segment Five: Ahmed Labbate, VACA Group, Friends of James Beard Benefit Dinner at Vaca
Segment Six: Restaurateur Don Myers, Cha Cha’s Latin Kitchen Part One
Segment Seven: Restaurateur Don Myers, Cha Cha’s Latin Kitchen Part Two
Segment Eight: Olympic Historian Richard B. Perelman, Editor & Publisher – The Sports Examiner

Program Note for Saturday, July 29th. The Halos are playing the Blue Jays in Toronto during our normal broadcast time so we’re graciously stepping aside. All is still well because we simply shift to 2 to 4:00 p.m. the afternoon of July 29th only. Same packed show…Please join us then and don’t keep it a secret

Now a worthy preview of this Saturday’s abundant 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…

We always look forward to sharing with you the new, creative taste sensations at The Orange County Fair on now through August 13th. Already creating excitement is Flamin’ Hot Cheetos on virtually everything edible including pizza. The master of midway food himself, Chef Dominic Palmieri, the Midway Gourmet, joins us for the tempting high calorie update.

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 Great Society Cider & Mead, Southern California’s first all-cider pub located on Broadway at the edge of Downtown. They serve an unusual selection of draft ciders and meads in addition to the expected craft beers. We’ll meet the proprietor, Otto Radtke.

On 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. VACA Group Partner & CEO Ahmed Labbate provides the tempting preview.

Brea’s popular Cha Cha’s Latin Kitchen has just opened a second location in The Market Place in Irvine. Proprietor Don Myers, a veteran restaurateur, is our guest.

If all the delicate, closed-door negotiations between The International Olympic Committee (IOC), Paris and Los Angeles go well Los Angeles will host the Olympics for the third time in either 2024 or 2028. What does it all mean? Our Olympics expert, Richard B. Perelman, joins us with a true insider’s perspective. Rich was the youngest Vice President of the Los Angeles Olympic Organizing Committee (LAOOC) for the 1984 Games and also was the Editor of the official 1984 Olympic Games Final Report, a massive two-volume book.

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

Dominic Palmieri of Midway GourmetWe always look forward to sharing with you the new, creative taste sensations at The Orange County Fair on now through August 13th. Already creating excitement from The Midway Gourmet is Flamin’ Hot Cheetos on virtually everything edible including pizza and fresh corn.

Last year, 50% of Fairgoers surveyed said their favorite part of the Fair is the food. Fried, sugary or savory – and sometimes all three at once – the delectable edibles are some of the big stars of the OC Fair.

New from RCS Cowboy Kettle Corn is Unicorn Nitro Pop, a cotton candy ring around a colorful cup of kettle corn and whipped cream, submerged in liquid nitrogen (also available: Nitro Whip)

The master of midway food himself, Chef Dominic Palmieri, the Midway Gourmet, joins us for the tempting, high calorie update.

One of Chef Dominic’s returning star items is Fried A Fair’s deep-fried butter balls with maple syrup. Four to an order. The Orange County’s Register food staff writer, Nancy Luna, has already declared it one of her all-time Fair favorites.

Ottto RadtkeDINE 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 Great Society Cider & Mead, Southern California’s first all-cider pub located on Broadway at the edge of Downtown. They serve an unusual selection of draft ciders and meads in addition to the expected craft beers.

“A social house where fine food, craft cider and mead set the stage for conversations between old and new friends alike, Great Society has the largest selection of craft cider and meads in all of Southern California. Featuring 20 draughts and more in bottles, our extensive cider and mead list showcases craft producers from nearly every corner of the world. You’ll find flavors and profiles ranging from sweet to sour, still to sparkling, barrel-aged to hopped, rare to near-impossible to find.”

“Complementing this incredible list, our food menu fuses seasonal offerings with unexpected spicing to create dishes that don’t just taste great, but pair well with whatever profile you choose. Try our signature burger with an unfiltered whiskey barrel-aged cider from Michigan; or an artisanal cheese plate with a tart, lightly sparkling Sidra from the Basque region of Spain. There’s a variety of pairings to tantalize your taste buds.”

“With its origins lost in history, cider remains the most noble of beverages, having played a role in Old and New World alike. These ancient elixirs, fermented mainly from apples, have been the drink of kings and presidents, farmers and the working class. Though its fortunes have occasionally wavered, cider’s incredible diversity, and close connection with the land, has led to an amazing renaissance. Cider is a beverage that deserves homage and we are the first restaurant and taphouse in Southern California to feature it!”

We’ll meet the proprietor, Otto Radtke.

Ahmed LabatteOn Thursday evening, August 10th Chef Amar Santana’s Vaca in Costa Mesa is hosting a sumptuous, 7-course, premium 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 here. 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 & CEO Ahmed Labbate provides the tempting preview.

Don Myers of Cha Cha's Latin Kitchen in Brea and IrvineBrea’s popular Cha Cha’s Latin Kitchen has just opened a second location in The Market Place in Irvine.

“Cha Cha’s Latin Kitchen was born out of a love and passion for Latin cuisine…”

“The Latin inspired menu adapts the culinary heritage of Mexico and Latin America to a fresh modern style. In the open kitchen guests can watch savory dishes being prepared in the wood-fired oven, while free-range Jidori chickens roast to perfection and tacos are topped with house-made fire-roasted salsa.”

Proprietor Don Myers (also Brunos Italian Kitchen), a veteran restaurateur, is our guest.

“In the Lounge the lively sound of handcrafted cocktails being shaken provides the backdrop. These tequila libations utilize freshly squeezed juices, house-made infusions, and fresh seasonal fruit. A variety of popular and boutique wineries from the Central Coast, Spain and South America also add a great complement to any meal.”

Don Myers started his restaurant career at the young age of fourteen in Tucson, Arizona at the fifty-year-old Casa Molina Mexican Restaurant. He graduated from the University of Arizona and was a four -year varsity athlete and competitive international gymnast.

In 2008, Don created P&D Restaurant Concept that now boasts two award-winning restaurants. He was later featured in OC Metro and named the “Unofficial Mayor of Brea” in 2013 for his leadership role in the revival of Brea Downtown. In 2014, Myers and his business partner Peter Serantoni were named Orange County Business Journal’s Restaurateurs of The Year.

If all the hush-hush, closed-door negotiations between The International Olympic Committee (IOC), Paris and Los Angeles go well Los Angeles will host the Olympics again for the 3rd time in either 2024 or 2028. What does it all mean? Can a modern Olympics even break-even for the host city?

Rich PerelmanOur Olympics expert and historian, Richard B. Perelman, joins us with a true insider’s perspective. Rich was the youngest Vice President of the Los Angeles Olympic Organizing Committee (LAOOC) for the 1984 Games and also was the Editor of the 1984 Olympic Games Final Report, a massive two-volume book.

In his daily e-newsletter, The Sports Examiner, Perelman suggested the simultaneous dual city awards for 2024 and 2028 (and the reasoning for this unprecedented approach) weeks before it was reported on in the mainstream media as even a possibility for the IOC to consider.

Podcasts

Segment One: Show Preview with Co-Host Andy Harris
Segment Two: Dominic Palmieri, The Midway Gourmet, OC Fair Part One
Segment Three: Dominic Palmieri, The Midway Gourmet, OC Fair Part Two
Segment Four: Otto Radtke, Great Society Cider & Mead, DINE LBC – Long Beach Restaurant Week
Segment Five: Ahmed Labbate, VACA Group, Friends of James Beard Benefit Dinner at Vaca
Segment Six: Restaurateur Don Myers, Cha Cha’s Latin Kitchen Part One
Segment Seven: Restaurateur Don Myers, Cha Cha’s Latin Kitchen Part Two
Segment Eight: Olympic Historian Richard B. Perelman, Editor & Publisher – The Sports Examiner

Show 181, July 23, 2016: Show Preview with Executive Producer & Co-Host Andy Harris and Chef Andrew Gruel

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, most recently, Brea, is back as today’s special Guest Host. Last month in Chicago he received Nation’s Restaurant News’ Trendsetter MenuMaster Award for Slapfish.

On July 20th Chef Andrew was on ABC 7’s “Eyewitness News” with their Food Coach, Lori Corbin talking about tasty seafood alternatives to some over-fished varieties. Choose the Dish, not the Fish.”

Now a provocatively tempting preview of Saturday’s abundant show and 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 a pretty good thing…

Richmond, British Columbia is an incorporated city of 210,000 residents just South of Vancouver. It’s known for having some of the most authentic regional Chinese cuisine outside of China. The “SoCal Restaurant Show” was recently on assignment in Richmond B.C. Joining us to further delve into the vibrant Richmond food scene is Vancouver’s acclaimed Chef Alex Chen (ex-Beverly Hills Hotel.)

The OC Fair is on now through August 14th. What’s new in Fair Food? We’ll chat with the Midway Gourmet himself, Dominic Palmieri. Think Bacon Wrapped Pork Belly Dog and Deep Fried Butter! There’s more…

Cesar’s Bistro tucked away in Long Beach is one of our discoveries from DINE LBC – Long Beach Restaurant Week. Their specialty is “The New Latin American Cuisine.” Co-owner Luz Angelica Torres Vargas has all the delicious 411. Think creative Empanadas and Arepas.

Alta Baja Market, open in the 4th Street Market in Downtown Santa Ana, is the creation of Delilah Snell and Natasha Monnereau, who have invested many years into Downtown Santa Ana and the culture of the area. Their “not-the-usual” boutique market sources one-of-a-kind items from above and below the Southwestern border, including goods, specialty foods and more from California, Arizona, New Mexico and Mexico. Delilah Snell joins us to fill our virtual shopping carts.

Specialty salts are appearing everywhere. There are a whole variety of salts to cook and prepare foods with. There are also now pricey finishing salts available. Let’s not forget salt substitutes. It’s all a bit confusing. Our resident chef, Andrew Gruel, is here to cook-up some clarity…

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

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Show 181, July 23, 2016: Dominic Palmieri, The Midway Gourmet, OC Fair

Dominic Palmieri of Midway GourmetThe OC Fair is hosting “Get Your Fair Face On!” from July 25th to August 14th in celebration of its 126th anniversary with culinary creations to suit all palates. Foodies can enjoy wild and new fare mixed in with the traditional fair food.

The word is already out on the new grilled, bacon-wrapped pork belly dog on a stick from Biggy’s. Also, consider if you will, Deep Fried Butter and Deep Fried Nutella. Not attention-getting gimmicks but worthy fair food…We’ll meet the creator, Dominic Palmieri, The Midway Gourmet!

Biggy’s big hit from previous years, The Big Rib, is back for an encore. It’s a 2-pound beef rib on a 17-inch bone (ala “the stick”). The weight is both the meat and the bone.

Also within the popular food stands of the RCS Midway is Pickle Fries at Pickle O’ Pete’s. If you enjoy the taste of dill pickles this will be a new winner for you.

Their motto : Bringing Everything Delicious! From Gourmet Fare to Wild and Wacky Treats.

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Show 181, July 23, 2016: Dominic Palmieri, The Midway Gourmet, OC Fair Continues…

Dominic Palmieri of Midway GourmetThe OC Fair is hosting “Get Your Fair Face On!” from July 25th to August 14th in celebration of its 126th anniversary with culinary creations to suit all palates. Foodies can enjoy wild and new fare mixed in with the traditional fair food.

In 2015 at the OC Fair Biggy’s Meat Market (Dominic Palmieri) sold 2,500 pounds of Bacon-Wrapped Pork Belly skewers wrapped in 1.25 miles of thick-cut honey bacon plus 600 gluten-free burgers and 22,000 pounds of sausage.

Dominic is also part of RCS, the entity that operates the popular Midway (Carnival) at the OC Fair.

Ray Cammack Shows, Inc. (RCS) has been providing carnival entertainment to fairs and guests since 1963. Each year, RCS rides over 10 million people on their amusement rides. They pride themselves in attention to detail. That detail is reflected in their safety records, RCS’s guest satisfaction, and their capability to gross maximum revenues.

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