Show 229, June 24, 2017: Show Preview with Co-Host Andy Harris

Now an enthusiastic preview of Saturday’s fully-loaded 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 that’s probably a pretty good thing…

In conjunction with its 6-year anniversary, Portola Coffee Roasters has redesigned its flagship location inside The OC Mix at South Coast Collection in Costa Mesa. The new design, intended to improve the customer experience, takes advantage of the latest in brewing technologies to achieve a higher level of service, product quality, and consistency not possible before. Joining us with all the artfully brewed details are proprietors Jeff & Christa Duggan.

The Street Gourmet, Senor Bill Esparza, is back with us with his first cookbook. Richly photographed and authentically local, L.A. Mexicano showcases L.A.’s sophisticated and diverse Mexican-food culture, from Oaxacan tlayudas to Nayarit ceviches, Alta California gastronomy to Boyle Heights burritos. Part cookbook, part food journalism, and part love song to Los Angeles, it’s a definitive (and hugely practical) resource for home cooks, Mexican food lovers, and hungry Angelenos and visitors.

What’s it like to experience a memorable $310 per guest meal at California’s celebrated The French Laundry in Yountville ? There is also a magnificent new $10 million kitchen where your repast is prepared. OC Weekly’s “On the Line” columnist, Anne Marie Panoringan, was just there and provides the salivating commentary.

Three words — cellar, craft, cook — capture the essence of the year-old  Russ Bendel-conceived restaurant Ironwood in Laguna Hills, which uped the ante on the underserved south Orange County dining scene with worldwide wine selections, craft beers, creative cocktails and wine country cuisine made daily with the freshest and finest seasonal ingredients by Bendel’s partner, chef Jared Cook (Vine.) Russ joins us with the tasty specifics.

Chef Steve Samson is well-known to lovers of regional Italian cuisine in Southern California. His newest project (with his wife, Dina) is the ambitious Rossoblu in the emerging City Market South development in the Fashion District of Downtown Los Angeles. The menu is influenced by Chef Steve’s summers in Bologna and Emilia- Romagna while he was growing up. We pull Chef Steve away from his custom-built, wood-fired grill in the open kitchen for a full briefing.

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

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Show 229, June 24, 2017: Anne Marie Panoringan, OC Weekly’s “On the Line” Columnist

Anne Marie PanoringanWhat’s it like to experience a very special $310 per guest meal (and it’s a tough pre-paid reservation to even secure) at California’s celebrated The French Laundry in Yountville in the Napa Valley?  Chef’s daily nine-course tasting menu and nine-course vegetable tasting menu highlight French technique and the finest quality ingredients available.

There is also a magnificent new $10 million state-of-the-art kitchen where your repast is artfully prepared. If you ask politely you can also get a tour of it. Very few restaurant kitchens of its equal in the world. Impressive…

OC Weekly’s “On the Line” columnist, Anne Marie Panoringan was just there and provides the salivating commentary. It’s not her first meal at The French Laundry either…

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June 24: Portola Coffee Roasters, Bill Esparza, Anne Marie Panoringan, Ironwood, Steve Samson

Podcasts

Segment One: Show Preview with Co-Host Andy Harris
Segment Two: Jeff & Christa Duggan, Portola Coffee Roasters Part One
Segment Three: Jeff & Christa Duggan, Portola Coffee Roasters Part Two
Segment Four: The Street Gourmet’s Bill Esparza
Segment Five: Anne Marie Panoringan, OC Weekly’s “On the Line” Columnist
Segment Six: Restaurateur Russ Bendel, Ironwood, Laguna Hills
Segment Seven: Executive Chef / Proprietor Steve Samson, Rossoblu, City Market South Part One
Segment Eight: Executive Chef / Proprietor Steve Samson, Rossoblu, City Market South Part Two

Our Angel ticket giveaway is on. Be listening to the first half-hour of the show and you’ll know the answer to the question that goes out at 11:30 a.m. If you’re then the first caller to 1-714-2-830-830 with the correct answer you’ll win a Family 4 pack of tickets to see our Halos play the Seattle Mariners on Sunday, July 2nd at 12:37 p.m. Good luck…

Now an enthusiastic preview of this Saturday’s fully-loaded 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 that’s probably a pretty good thing…

In conjunction with its 6-year anniversary, Portola Coffee Roasters has redesigned its flagship location inside The OC Mix at South Coast Collection in Costa Mesa. The new design, intended to improve the customer experience, takes advantage of the latest in brewing technologies to achieve a higher level of service, product quality, and consistency not possible before. Joining us with all the artfully brewed details are proprietors Jeff & Christa Duggan.

The Street Gourmet, Senor Bill Esparza, is back with us with his first cookbook. Richly photographed and authentically localL.A. Mexicano showcases L.A.’s sophisticated and diverse Mexican-food culture, from Oaxacan tlayudas to Nayarit ceviches, Alta California gastronomy to Boyle Heights burritos. Part cookbook, part food journalism, and part love song to Los Angeles, it’s a definitive resource for home cooks, Mexican food lovers, and hungry Angelenos and visitors.

What’s it like to experience a memorable $310 per guest meal at California’s celebrated The French Laundry in Yountville? There is also a magnificent new $10 million kitchen where your repast is prepared. OC Weekly’s “On the Line” columnist, Anne Marie Panoringan, was just there and provides the salivating commentary.

Three words — cellar, craft, cook — capture the essence of the year-old  Russ Bendel-conceived restaurant Ironwood in Laguna Hills, which uped the ante on the south Orange County dining scene with worldwide wine selections, craft beers, creative cocktails and wine country cuisine made daily with the freshest and finest seasonal ingredients by Bendel’s partner, chef Jared Cook (Vine.) Russ joins us with the specifics.

Chef Steve Samson is well-known to lovers of regional Italian cuisine in Southern California. His newest project (with his wife, Dina) is the ambitious Rossoblu in the emerging City Market South development in the Fashion District of Downtown Los Angeles. The menu is influenced by Chef Steve’s summers in Bologna and Emilia- Romagna while he was growing up. We’ll pull Chef Steve away from his wood-fired grill in the open kitchen for a full briefing.

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

Jeff and Christa DugganIn conjunction with its 6-year anniversary, Portola Coffee Roasters has redesigned its flagship location inside The OC Mix at South Coast Collection in Costa Mesa. The new design, intended to improve the customer experience, takes advantage of the latest in brewing technologies to achieve a higher level of service, product quality, and consistency not possible before.

“The original idea behind the oval shaped bar was to create a visual theater for our customers curious about the brewing science we employ – it is both interesting and educational to be able to see firsthand how things are done at Portola,” explained Jeff Duggan, who, with his wife Christa, opened the flagship Portola Coffee Roasters location in Costa Mesa in 2011 to bring a 100% single-cup craft brew coffeehouse to Orange County.

“With the new design, this goal is better achieved.  It will be much different than the ‘order here, pick up over there’ model. We will service customers in line so once they order, their drinks will be made while they watch, and they pay at the end when their drink has been served.”

Joining us with all the artfully brewed details are proprietors Jeff & Christa Duggan.

What began as the selfish pursuit for delicious coffee turned into a decade-long fanatic passion for home-roasting coffee for Jeff Duggan, who first opened Portola Handcrafted Coffee Roasters in Irvine in 2009. Using a very small batch roaster, Jeff worked feverishly to keep the pantries and hoppers full in many homes and food establishments throughout Orange County, but roasting meticulously sourced coffee beans and serving them ultra-fresh was not enough. He found that far too many great beans were destroyed at the hands of poor equipment, flawed technique, and coffee service dispensers.

With a focus on quality ingredients, brewing science and freshness – all still relatively uncommon in the industry – Jeff and his wife, Christa, created Portola Coffee Roasters in 2011. The goal was to create a quality-centric coffeehouse that re-focused on the most important ingredient – coffee.

Within a year of bringing a never-before-seen concept and style of coffee to Orange County, Portola Coffee Roasters began creating a distinct brand that revolves around producing an artisanal culinary product, Craft Coffee.

Jeff and Christa Duggan now own and operate six locations within Orange County. Their focus remains on empowering the community with quality, traceable, fresh-roasted and fresh-brewed coffee, presented in an artful context – one cup at a time.

Portola Coffee Roasters locations:

Bill EsparzaThe Street Gourmet, Senor Bill Esparza, is back with us with his first cookbook. Richly photographed and authentically localL.A. Mexicano showcases L.A.’s sophisticated and diverse Mexican-food culture, from Oaxacan tlayudas to Nayarit ceviches, Alta California gastronomy to Boyle Heights burritos.

It’s got it all: recipes, insightful and inspirational profiles of chefs, bakers, restaurateurs, and vendors, and neighborhood guides that point readers to the best markets, taco trucks, restaurants, bars, and more. Part cookbook, part food journalism, and part love song to Los Angeles, it’s a definitive resource for home cooks, Mexican food lovers, and hungry Angelenos and visitors.

With a foreword by Taco USA‘s Gustavo ArellanoL.A. Mexicano shines a long-overdue light on the people behind one of the world’s most complex and delicious cuisines, in one of the world’s most exciting food cities.

Bill Esparza is winner of a James Beard award (with Lesley Bargar Suter) for his coverage of the LA taco scene in Los Angeles Magazine. Considered one of the country’s leading experts on Mexican food, the LA native curates the annual Tacolandia festival in Los Angeles and writes about Mexican food for Los Angeles Magazine and other notable publications.

Anne Marie PanoringanWhat’s it like to experience a very special $310 per guest meal (and it’s a tough pre-paid reservation to even secure) at California’s celebrated The French Laundry in Yountville in the Napa Valley? Chef’s daily nine-course tasting menu and nine-course vegetable tasting menu highlight French technique and the finest quality ingredients available.

There is also a magnificent new $10 million state-of-the-art kitchen where your repast is artfully prepared.

OC Weekly’s “On the Line” columnist, Anne Marie Panoringan was just there and provides the salivating commentary. It’s not her first meal at The French Laundry either…

Russ BendelThree words — cellar, craft, cook — capture the essence of the year-old Russ Bendel-conceived restaurant Ironwood in Laguna Hills , which uped the ante on the south Orange County dining scene with worldwide wine selections, craft beers, creative cocktails and wine country cuisine made daily with the freshest and finest seasonal ingredients by Bendel’s partner, chef Jared Cook (Vine.)

Ironwood’s offerings showcase seasonal ingredients of the highest quality that are prepared daily from scratch. Guests have the choice of selecting from more than 25 global wine selections by the glass, from a cozy indoor bar and dining area or from an outdoor patio featuring spectacular views of Saddleback Mountain. Ironwood is open for dinner only.

Bendel, a longtime fixture on the Orange County dining scene who honed his craft at such fine establishments as Fleming’s Prime Steakhouse & Wine Bar in Newport Beach, assumed ownership of Vine Restaurant & Bar, a Napa Valley-influenced restaurant in San Clemente in 2013. Jared Cook also heads up culinary at the critically-acclaimed, popular eatery. Another Fleming’s veteran and certified sommelier, Kevin Franke, serves as operating partner.

The name of the restaurant was inspired by the evergreen desert tree, the Ironwood, known for its hardiness and used for handles of culinary tools. Two Ironwood trees grace the entrance to the restaurant.

Proprietor Russ Bendel is our guest.

Steve Samson of SottoChef Steve Samson is well-known to lovers of regional Italian cuisine in Southern California.

He first came into local prominence as the Executive Chef at Piero Selvaggio’s classic Valentino in Santa Monica. From there he was the opening chef at Pizzeria Ortica in South Coast Plaza. Next was branching out with his own establishment, Sotto, located near Century City. The distinctive wood-burning pizza oven there was imported from Italy and assembled inside the restaurant by skilled Italian artisans.

His newest project with his wife, Dina, is the ambitious Rossoblu in the emerging City Market South development in the Fashion District of Downtown Los Angeles. The menu is influenced by Chef Steve’s summers in Bologna and Emilia- Romagna while he was growing up.

We’ll pull Chef Steve away from his wood-fired grill in the open kitchen for a full briefing.

Rossoblu celebrates Chef / Proprietor Steve Samson’s two home cities, Los Angeles and Bologna, Italy. The menu features house-made salumi, soulful pastas, market produce, and wood grilled fish and meats.

Located in downtown’s City Market South, the site of Los Angeles’s original produce market, Rossoblu’s vaulted dining room and open kitchen create a festive dining environment. The restaurant’s private outdoor piazza allows al fresco diners to feel far removed from the nearby city bustle. An intimate basement wine cellar can be reserved for private parties.

Podcasts

Segment One: Show Preview with Co-Host Andy Harris
Segment Two: Jeff & Christa Duggan, Portola Coffee Roasters Part One
Segment Three: Jeff & Christa Duggan, Portola Coffee Roasters Part Two
Segment Four: The Street Gourmet’s Bill Esparza
Segment Five: Anne Marie Panoringan, OC Weekly’s “On the Line” Columnist
Segment Six: Restaurateur Russ Bendel, Ironwood, Laguna Hills
Segment Seven: Executive Chef / Proprietor Steve Samson, Rossoblu, City Market South Part One
Segment Eight: Executive Chef / Proprietor Steve Samson, Rossoblu, City Market South Part Two

Show 187, September 3, 2016: Food Journalist Anne Marie Panoringan, OC Weekly

Anne Marie PanoringanLocal food journalist (with her well-trained ear always to the ground for exclusives) and regular contributor to OC Weekly, Anne Marie Panoringan, was just on a whirlwind dining and libation exploration in the Denver and Boulder, Colorado areas. Anne Marie generously shares some of her discoveries.

Her fine-dining experience was at Boulder’s acclaimed Frasca Foods & Wine. This is owned by Master Sommelier Bobby Stuckey (ex-French Laundry) and Chef Lachlan Mackinnon-Patterson. They are also the creators of the buzz-worthy Pizzeria Locale in Boulder. Their new investor/financial partner in this expanding venture (that’s one to watch) is Chipotle.

The report continues with crave-worthy breakfast spots and also where to sip the best local libations.

Also look for Anne Marie’s informative “On the Line” piece (August 29th,) with Chef Bill Bracken of Bracken’s Kitchen.

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Show 156, January 23, 2016: Executive Chef Timothy Hollingsworth, Partner, Otium, Downtown Los Angeles

Timothy HollingsworthShortly after leaving his post as Chef de Cuisine at The French Laundry in 2013, Chef Timothy Hollingsworth moved to Los Angeles and opened Barrel & Ashes in Studio City in 2014. It’s an updated take on traditional BBQ that pays homage to the food of Hollingsworth’s youth growing up in Texas.

Late last month he debuted his first solo project, Otium. Located on Grand Ave. adjacent to The Broad – L.A.’s New Contemporary Art Museum in the Historic Bunker Hill neighborhood of Downtown Los Angeles, Otium strips away the formalities of fine dining while focusing on quality food and service. Chef Tim is our guest.

Chef Timothy Hollingsworth’s 13- year history in Napa Valley, blended with his present roots as an Angeleno living in downtown Los Angeles, sets the stage for an environment of sophisticated rusticity with highly eclectic, vibrant, and seasonal flavors.

While working at The French Laundry under Chef Thomas Keller in 2008, Hollingsworth competed in the Bocuse d’Or USA, where he was awarded the opportunity to represent the United States at the Bocuse d’Or World Cuisine Contest—the biennial global cooking competition first envisioned in 1987 by revered French chef Paul Bocuse.

Hollingsworth subsequently completed a rigorous training process, during which he worked with some of the industry’s most influential figures. In early 2009, Hollingsworth traveled to Lyon, France to compete in the prestigious event, where he placed sixth out of 24 prominent chef teams from around the world.

In his current role and first solo project at Otium, he looks to be a mentor to the next generation of aspiring chefs. Hollingsworth has been awarded Rising Star Chef Award from The San Francisco Chronicle as well as the Rising Star Chef of the Year Award presented by the James Beard Foundation.

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December 19: Live from Lagasse’s Stadium and the Venetian in Las Vegas

Podcasts

Segment One: Show Preview with Guest Host Chef Andrew Gruel and Executive Producer & Co-Host Andy Harris
Segment Two: Young Yun, Executive Director, ment’or BKB Foundation
Segment Three: Chef Philip Tessier, Head Coach, Team USA 2017, Hestan Culinary Director
Segment Four: Chef Mathew Peters, Executive Sous Chef, Per Se, NY, Team USA 2017”
Segment Five: Chef James Kent, Executive Chef, NoMad, NYC, ment’or BKB Culinary Council
Segment Six: Scott Pajack, Chef de Cuisine, Lagasse’s Stadium, The Palazzo, Las Vegas
Segment Seven: Chef Andrew Gruel and Producer Andy Harris on Las Vegas Dining
Segment Eight: Adam Craun, Co-Founder, Memento Mori

Guest Host Chef Andrew Gruel and Executive Producer and Co-Host Andy Harris are in fabulous Las Vegas for the Team USA 2017 Selection for The Bocuse d’Or, the world’s most rigorous international culinary competition. This is all part of ULTIMO, a lavish weekend of culinary events at The Venetian and The Palazzo.

Thomas Keller and Young Yun of the Ment'or BKB FoundationTeam USA is guided and funded by the ment’or BKB Foundation that inspires excellence in young culinary professionals. The President is Thomas Keller (The French Laundry, Per Se, Bouchon and Bouchon Bakery.) Chef Keller joins us for an exclusive interview.

The day-to-day operations of ment’or BKB are overseen by Young Yun, the Executive Director. Young will be with us to profile the good works of ment’or BKB and explain what’s in store for the future.

Philip TessierEarlier in the year Chef Philip Tessier (ex-French Laundry) led Team USA to the Silver Trophy at the Bocuse d’Or in Lyon. This is the highest ranking ever for Team USA. For 2017 Chef Tessier is Head Coach for Team USA and was a judge this week for the Team USA 2017 National Selection. Chef Phil is our guest.

 

Mathew PetersIt was an intense competition to select Team USA 2017. It was a four hour and 35 minute marathon for each team. There was a separate judging panel for the fish dish and the meat platter. The Chef Jury members’ decision was for Chef Mathew Peters, Executive Sous Chef, Per Se, NYC. His commis is Harrison Turone.  Chef Mathew will lead Team USA for 2017 and train intensively for the next year! Chef Mathew Peters joins us.

James KentChef James Kent led Team USA 2011 for the Bocuse d’Or. He’s a Competition Captain for Team USA 2017. Chef Kent is the Executive Chef of the acclaimed NoMad in New York City. We’ll meet him.

Memento Mori winery (Napa Valley) is one of the small, exclusive boutique producers showcased at Ultimo Weekend. Their 100 per cent Cabernet Sauvignon will be poured at the Ultimo Grand Banquet. The Winery’s premium Cabernet grapes come from highly regarded vineyards in St. Helena and Oakville. Co-founder Adam Craun is our guest.

Scott PajakWe’re broadcasting from Lagasse’s Stadium at The Palazzo. The chef de cuisine here is Scott Pajak. We’ll visit with Chef Scott and learn why thus isn’t you average sports bar.

Podcasts

Segment One: Show Preview with Guest Host Chef Andrew Gruel and Executive Producer & Co-Host Andy Harris
Segment Two: Young Yun, Executive Director, ment’or BKB Foundation
Segment Three: Chef Philip Tessier, Head Coach, Team USA 2017, Hestan Culinary Director
Segment Four: Chef Mathew Peters, Executive Sous Chef, Per Se, NY, Team USA 2017”
Segment Five: Chef James Kent, Executive Chef, NoMad, NYC, ment’or BKB Culinary Council
Segment Six: Scott Pajack, Chef de Cuisine, Lagasse’s Stadium, The Palazzo, Las Vegas
Segment Seven: Chef Andrew Gruel and Producer Andy Harris on Las Vegas Dining
Segment Eight: Adam Craun, Co-Founder, Memento Mori

Show 142, October 17, 2015: A&O Kitchen+Bar’s 1st Annual Craft Brew Fest Weekend

Rachel HaggstromThis Weekend (Oct. 16th, 17th & 18th) is A&O Kitchen+Bar’s 1st Annual Craft Brew Fest Weekend. This all happens at the waterfront Balboa Bay Resort in Newport Beach. The craft beer-loving public is invited to attend the three events.

A & O’s 1st Annual Craft Brew Fest Weekend consists of a Friday evening Ballast Point 5-course Dinner, a Saturday afternoon Beer Garden Festival from Noon until 3:00 p.m. and a Beer for Breakfast Brunch on Sunday from 9:00 a.m. to Noon.

Newly appointed Balboa Bay Resort Executive Chef Rachel Haggstrom is our guest to preview the Weekend.

Earlier in her career Chef Rachel worked the line at Thomas Keller’s French Laundry in Yountville. Corey Lee (San Francisco’s Benu) was the chef de cuisine at the time. Timothy Hollingsworth (Otium) was a sous chef. Talk about learning from the very best…

Cheers!

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Show 138, September 12, 2015: ment’or BKB Foundation’s 2015 Young Chef Competitions

philip-tessierThe ment’or BKB Foundation debuted its 2015 Young Chef Competition Series in Los Angeles on Sept. 27th at Bouchon Beverly Hills. Other upcoming dates will be in Chicago, Houston and New York City. Four chefs between the ages of 22 to 27 compete on a Bocuse d’Or-style challenge, with the winning team in each city being awarded $10,000, which may be used to stage at the restaurant of their choice. The team placing second receives $5,000.

Culinary greats from the distinguished ment’or Culinary Council are on hand in each city to judge the competition, a ticked event with all the proceeds hoping to support the Foundation. In Los Angeles Alan Wong (Alan Wong’s) flew in all the way in from Honolulu to be a judge!

Skylar Stover, the Commis for Team USA at the 2015 Bocuse d’Or International Culinary Competition in Lyon, was the winner at Bouchon Beverly Hills. The next leg of the competition is Chicago on Sept. 17th.

Culinary Council member Chef Philip Tessier, formerly the Executive Sous Chef of The French Laundry in Yountville is our guest. Chef Philip is also the Team USA Head Coach for the 2017 Bocuse d’Or international culinary competition. Chef Philip was the Silver Statue Winner for Bocuse d’Or Team USA in 2015. This was a prestigious first for the United States.

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Show 109, February 7, 2015: Chef Philip Tessier, Team USA & The French Laundry

Bocuse D'Or Team USA wins SilverWhen we last chatted with Team USA (Chefs Philip Tessier and Commis Skylar Stover of The French Laundry) early last month they were on their way to Lyon to compete in the bi-annual Bocuse d’Or World Culinary Competition, the Olympics of the culinary world. This was after a year of intensive preparation and dedicated training.

24 teams of the most gifted culinary minds from across the world competed and Team USA (guided by the ment’or BKB Foundation) was awarded the Silver Medal (second place) for their artful and spectacular meat platter and fish plate. Team Norway was the first-place winner. This is a giant first for Team USA. Their previous top finish was sixth.

Congratulations to Team USA on a stunning achievement. Chef Tessier is our guest.

The non-profit ment’or BKB Foundation created by Jerome Bocuse, Daniel Boulud and Thomas Keller supports Team USA with funding and coaching support. It also aims to inspire excellence in young culinary professionals and to preserve the traditions and quality of classic cuisine in America. Donations are graciously accepted.

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Show 107, January 24, 2015: Chefs Rory Herrmann and Timothy Hollingsworth of Sprout L.A.

Rory HerrmannChef Rory Herrmann (the opening chef at Thomas Keller’s Bouchon Beverly Hills) is the Director of Culinary for the Sprout L.A. restaurant group (Properties include Republique, Bestia, and the newly launched Barrel & Ashes.) Along with Santa Anita Park they have inaugurated an exclusive Saturday Guest Chef Series in the Chandelier Room there. This is a ticketed event.

The next date is today, Saturday, Jan. 24th from 12 Noon to 5:00 p.m. The guest chefs for this Saturday are Rory Herrmann and Timothy Hollingworth, the former chef de cuisine at The French Laundry. On the extensive menu is the Raw Bar with oysters, sweet gulf shrimp and wild sea bass ceviche as well as barbecue specialties from Barrel & Ashes. The craft cocktails for the afternoon are by noted mixologist Julian Cox.

The next Guest Chef Series afternoon is Saturday, February 7th from Noon to 5:00 p.m.

Chef Herrmann and Chef Timothy Hollingsworth are live from Santa Anita with the scrumptious details.

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