Show 258, January 27, 2018: Show Preview with Co-Host Andy Harris

Now an intriguing preview of this Saturday’s appetizing 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 always here with you live every Saturday morning with a fresh show.

Barbara Fairchild, a distinguished member of The James Beard Foundation’s Who’s Who of American Food & Beverage and the former, long-time Editor-in-Chief of Bon Appetit Magazine, has a new volunteer assignment to add to her very full schedule. Barbara is Chairperson of the C-CAP L.A.’s Council. We’ll meet her and chat about C-CAP’s upcoming Full Circle Dinner Benefit on Friday evening, February 9th in the private dining rooms at Chef Neal Fraser’s Redbird in Downtown Los Angeles.

Real-deal Kansas City-style barbecue has arrived in Orange County with the launch of Ember BBQ in Santa Ana under the watchful direction of Chefs Derrick Foster and Kylie Gordon. Chef Derrick was born and raised in Kansas City. Ember BBQ is located within Native Son Alehouse. We’re getting fired up with Chef Derrick.

Our favorite, and always opinionated, “Diary of a Mad Hungry Woman” blogger, Anita Lau, has been dining in the Bay Area. One of her recent finds is Brown Sugar Kitchen. Think Buttermilk Fried Chicken & Cornmeal Waffle. The owner/chef Tanya Holland is a Cheftestant on the current season of Bravo’s “Top Chef.” Anita has the bite-by-bite report for us.

If you’re in the gourmet specialty food business Las Vegas is the land of opportunity. There are multiple high-end, fine-dining restaurants located on The Strip as well as in the affluent suburbs of Summerlin and Henderson. A great local success story is Chef Michael Stamm of MGP Specialty Food. “Specialty Products for the Gourmand.” He brings out the imported cheese and foie gras just for us.

The current thinking is that a lot of fine wines are released for sale way too early. What wines have aging potential and for how long? What are the suggested storing conditions? Our resident wine authority, Kyle Meyer of Santa Ana’s Wine Exchange, provides the need insight.

Our always in-the-know Co-Host, Chef Andrew Gruel, returns with his “Ask the Chef” series. Chilean Sea Bass (actually Antarctic toothfish or Patagonian toothfish) is back on restaurant menus. Only a few years ago diners were asked to not order it due to illegal overfishing. Is this desirable fish a good choice now?

Program Note: On Saturday, February 3rd we follow Ducks Hockey at the special time of 2 to 4:00 p.m.

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

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Show 258, January 27, 2018: Chef Derrick Foster, Ember BBQ, Santa Ana

Derrick FosterReal-deal Kansas City-style barbecue has arrived in Orange County with the launch of Ember BBQ in Santa Ana under the watchful direction of Chefs Derrick Foster and Kylie Gordon. Chef Derrick was born and raised in Kansas City.

Ember BBQ is located within Native Son Alehouse. Ember BBQ serves a limited “Snack Menu” on Tuesday and Wednesday, and a full “Smokehouse Menu” Thursday through Sunday for lunch and dinner.

With an on-site smoker, Chef Derrick stays true to Kansas City-style barbecue tradition and history by featuring a variety of meats rubbed with a blend of spices and slow-smoked over hickory wood. His “Smokehouse Menu” features sliced-to-order 1855 Certified Angus Beef Brisket from Colorado, St. Louis Ribs, Smoked Chicken, and Pulled Pork.

He showcases creativity in dishes such as Hogchos, his take on traditional nachos, using chicharron in place of tortilla chips, topped with pulled pork, smoked cheese sauce, pork jerky, pickled onion, sour cream, jalapenos and his housemade BBQ sauce.

Traditional sides are prepared with the utmost attention, including his Rancho Gordo BBQ Beans, which are peppered with brisket burnt ends; Cheesy Corn, which features a Mornay sauce and fresh-off-the-cobb corn; and made-from-scratch traditional banana pudding.

“Kansas City has more than 100 barbecue joints and many have national recognition – I’m trying to bring some of that excitement to Orange County,” explains Chef Derrick, a graduate of the Culinary Institute of America in Hyde Park who has worked in the kitchens of Corton, The Musket Room, The Rieger and Le Bernardin. “This is definitely food that requires patience and passion, and I’m excited to share my love for it with local diners.”

Kansas City-style barbecue refers to the specific regional style of slowly smoked meats that originated in the early 1900s in Kansas City, Missouri. Chef Derrick’s menu showcases a wide variety of meats, from pork and sausage, to chicken and beef, including Burnt Ends, which are distinctive to Kansas City.

We’re getting fired up with Chef Derrick.

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January 27: Barbara Fairchild, Ember BBQ, Mad Hungry Woman, MGP Specialty Food, Wine Exchange

Podcasts

Segment One: Show Preview with Co-Host Andy Harris
Segment Two: Barbara Fairchild, Food Journalist, Author & Chairperson, C-CAP L.A. Council
Segment Three: Chef Derrick Foster, Ember BBQ, Santa Ana
Segment Four: Anita Lau, “Diary of a Mad Hungry Woman” Blogger
Segment Five: Chef Michael Stamm, MGP Specialty Food, Cured & Whey, Las Vegas Part One
Segment Six: Chef Michael Stamm, MGP Specialty Food, Cured & Whey, Las Vegas Part Two
Segment Seven: Kyle Meyer, Managing Partner, Wine Exchange, Santa Ana
Segment Eight: Co-Host Chef Andrew Gruel, Slapfish Restaurant Group

Now an intriguing preview of this Saturday’s appetizing 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 always here with you live every Saturday morning with a fresh show.

Barbara Fairchild, a distinguished member of the The James Beard Foundation’s Who’s Who of American Food & Beverage and the former, long-time Editor-in-Chief of Bon Appetit Magazine, has a new volunteer assignment to add to her full schedule. Barbara is Chairperson of the C-CAP L.A.’s Council. We’ll meet her and chat about C-CAP’s upcoming Full Circle Winter Dinner Benefit on Friday evening, February 9th in the private dining rooms at Chef Neal Fraser’s Redbird in Downtown Los Angeles.

Real-deal Kansas City-style barbecue has arrived in Orange County with the launch of Ember BBQ in Santa Ana under the watchful direction of Chefs Derrick Foster and Kylie Gordon. Chef Derrick was born and raised in Kansas City. Ember BBQ is located within Native Son Alehouse. We’re getting fired up with Chefs Derrick and Kylie.

Our favorite, and always opinionated, “diary of a Mad Hungry Woman” blogger, Anita Lau, has been dining in the Bay Area. One of her recent finds is Brown Sugar Kitchen. Think Buttermilk Fried Chicken & Cornmeal Waffle. The owner/chef Tanya Holland is a Cheftestant on the current season of Bravo’s “Top Chef.” Anita has the bite-by-bite report for us.

If you’re in the gourmet specialty food business Las Vegas is the land of opportunity. There are multiple high-end, fine-dining restaurants located on The Strip as well as in the affluent suburbs of Summerlin and Henderson. A great local success story is Chef Michael Stamm of MGP Specialty Food. “Specialty Products for the Gourmand.” He brings out the foie gras just for us.

The current thinking is that a lot of fine wines are released for sale way too early. What wines have aging potential and for how long? What are the suggested storing conditions? Our resident wine authority, Kyle Meyer of Santa Ana’s Wine Exchange, provides the need insight.

Our always informed Co-Host, Chef Andrew Gruel, returns with his “Ask the Chef” series. Chilean Sea Bass (actually Antarctic toothfish or Patagonian toothfish) is back on restaurant menus. Only a few years ago diners were asked to not order it due to illegal fishing. Is this desirable fish a good choice now?

Program Note: On Saturday, February 3rd we follow Ducks Hockey at the special time of 2 to 4:00 p.m.

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

Barbara FairchildBarbara Fairchild, a distinguished member of the The James Beard Foundation’s Who’s Who of American Food & Beverage and the former, long-time Editor-in-Chief of Bon Appetit Magazine, has a new volunteer assignment to add to her full schedule. Barbara is Chairperson the C-CAP L.A.’s Council. We’ll meet her and chat about C-CAP’s upcoming Full Circle Winter Dinner Benefit on Friday evening, February 9th in the private dining rooms at Chef Neal Fraser’s Redbird in Downtown Los Angeles.

Chef Neal Fraser of Redbird in Downtown Los Angeles is the Host Chef for the upcoming C-CAP Los Angeles Full Circle Winter Dinner Benefit on February 9th. Chef Neal has assembled an impressive group of celebrity chefs to join him for the stellar evening.

It’s 6:30 p.m. for the Cocktail Reception featuring a specialty libation created by mixologist Devon Espinosa of Sunset & Vinyl and also a C-CAP alum. The grand, five-course premium wine & craft beer-paired Dinner (and the Live Auction) is set for 7:30 p.m. The MC is Billy Harris.

The A-List chef brigade stars Host Chef Neal Fraser, Josiah Citrin (Melisse), Ben Ford (Ford’s Filling Station), Ray Garcia & Ivan Marquez (Broken Spanish), David LeFevre (Manhattan Beach Post), Jason Neroni (Rose Cafe), Amar Santana (Vaca & Broadway by Amar Santana), Michael Voltaggio (ink.well) and Sherry Yard (iPic Entertainment).

Derrick FosterReal-deal Kansas City-style barbecue has arrived in Orange County with the launch of Ember BBQ in Santa Ana under the watchful direction of Chefs Derrick Foster and Kylie Gordon. Chef Derrick was born and raised in Kansas City.

Ember BBQ is located within Native Son Alehouse. Ember BBQ serves a limited “Snack Menu” on Tuesday and Wednesday, and a full “Smokehouse Menu” Thursday through Sunday for lunch and dinner.

With an on-site smoker, Chef Derrick stays true to Kansas City-style barbecue tradition and history by featuring a variety of meats rubbed with a blend of spices and slow-smoked over hickory wood. His “Smokehouse Menu” features sliced-to-order 1855 Certified Angus Beef Brisket from Colorado, St. Louis Ribs, Smoked Chicken, and Pulled Pork. He showcases creativity in dishes such as Hogchos, his take on traditional nachos, using chicharron in place of tortilla chips, topped with pulled pork, smoked cheese sauce, pork jerky, pickled onion, sour cream, jalapenos and his housemade BBQ sauce.

Traditional sides are prepared with the utmost attention, including his Rancho Gordo BBQ Beans, which are peppered with brisket burnt ends; Cheesy Corn, which features a Mornay sauce and fresh-off-the-cobb corn; and made-from-scratch traditional banana pudding.

“Kansas City has more than 100 barbecue joints and many have national recognition – I’m trying to bring some of that excitement to Orange County,” explains Chef Derrick, a graduate of the Culinary Institute of America in Hyde Park who has worked in the kitchens of Corton, The Musket Room, The Rieger and Le Bernardin. “This is definitely food that requires patience and passion, and I’m excited to share my love for it with local diners.”

Kansas City-style barbecue refers to the specific regional style of slowly smoked meats that originated in the early 1900s in Kansas City, Missouri. Chef Derrick’s menu showcases a wide variety of meats, from pork and sausage, to chicken and beef, including Burnt Ends, which are distinctive to Kansas City.

We’re getting fired up with Chefs Derrick and Kylie.

Anita Lau of Mad Hungry WomanOur favorite, and always opinionated, “Diary of a Mad Hungry Woman” blogger, Anita Lau, has been dining in the Bay Area. One of her recent finds is Brown Sugar Kitchen in Oakland. Think Buttermilk Fried Chicken & Cornmeal Waffle. The owner/chef Tanya Holland is a Cheftestant on the current season of Bravo’s “Top Chef.” Anita has the bite-by-bite report for us.

“diary of a Mad Hungry Woman began in 2008 as a food journal and has slowly evolved into a restaurant critique site. It follows the food adventures of Anita Lau, a 25-year veteran in the food writing business. Originally focusing solely on the culinary, the last year has seen the site shifting towards other topics dear to her heart — the arts, music and anything food related. A Travel section has been added to feature food adventures and getaways the Mad Hungry Woman takes out-of-state and overseas.”

Michael StammIf you’re in the gourmet specialty food business Las Vegas is the land of opportunity. There are multiple high-end fine-dining restaurants located on The Strip as well as in the affluent suburbs of Summerlin and Henderson. A great local success story is Chef Michael Stamm of MGP Specialty Food. “Specialty Products for the Gourmand.” He brings out the foie gras especially for us.

Chef Michael just returned from the 2018 Winter Fancy Food Show in San Francisco. We’re learn what products caught his attention.

Chef and owner, Michael Stamm, began Michael’s Gourmet Pantry in 1999.  Since that time, the business has grown to become the ultimate source for gourmet ingredients, servicing Las Vegas’s premier restaurants and the individual gourmand.

“It takes a lot of care and integrity to procure just the right products and deliver above and beyond what our customers need and want,” said Chef Michael.  Chef Michael’s philosophy is indeed a reflection of his commitment to quality and the extraordinaire.  He shares his manufacturers’ passion for excellence and takes great pride in the products and manufactures he personally selects to represent.

We continue our conversation with Chef Michael.

Kyle Meyer of Wine ExchangeThe current thinking is that a lot of fine wines are released for sale way too early. What wines have aging potential and for how long? What are the suggested storing conditions?

Our resident wine authority, Kyle Meyer of Santa Ana’s Wine Exchange, provides the need insight.

 

Andrew and William GruelOur always informed Co-Host, Chef Andrew Gruel, returns with his “Ask the Chef” series.

Chilean Sea Bass (actually Antarctic toothfish or Patagonian toothfish) is back on restaurant menus. Only a few years ago diners were asked to not order it due to illegal fishing. Is this desirable fish a good choice now?

Podcasts

Segment One: Show Preview with Co-Host Andy Harris
Segment Two: Barbara Fairchild, Food Journalist, Author & Chairperson, C-CAP L.A. Council
Segment Three: Chef Derrick Foster, Ember BBQ, Santa Ana
Segment Four: Anita Lau, “Diary of a Mad Hungry Woman” Blogger
Segment Five: Chef Michael Stamm, MGP Specialty Food, Cured & Whey, Las Vegas Part One
Segment Six: Chef Michael Stamm, MGP Specialty Food, Cured & Whey, Las Vegas Part Two
Segment Seven: Kyle Meyer, Managing Partner, Wine Exchange, Santa Ana
Segment Eight: Co-Host Chef Andrew Gruel, Slapfish Restaurant Group

Show 256, January 13, 2018: Jon Sanchez, Proprietor, Native Son Alehouse, Santa Ana

Jon SanchezAll sports fans eagerly anticipate putting their brackets together for the college basketball championships also known as March Madness. Why not a craft beer bracket competition with great prizes and samples of unique craft beers from 14 small producers?

For the 3rd year the ever- creative Jon Sanchez, the proprietor of the popular Native Son Alehouse in Downtown Santa Ana, has done just that. Every Thursday night, with the finals on March 29th, craft brewers are competing head-to-head in pairs. All participants were invited by the staff at Native Son Alehouse.

Already decided are the matchups between Artifex and Cellador Ales, and Mikkeller and Homage Brewing.

At any given time Native Son rotates a carefully hand-picked selection of 27 craft beer styles for their discriminating guests to enjoy. A new addition is the Ember BBQ kitchen serving Kansas City-style barbecue. We’ll be visiting with the dedicated culinary team of Embers BBQ on January 27th.

Jon taps the keg on the spirited competition just for us.

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