Show 278, June 23, 2018: Executive Chef Zach Geerson, Journeyman’s Food + Drink, The Hotel Fullerton, Fullerton

Zachary GeersonJourneyman’s Food & Drink (right off the 91 Freeway in Fullerton) is the most recent passion project of executive chef Zachary Geerson. It’s a real gem of a discovery and a true dining experience.

The cuisine which can only be explained as Post-modern and globally-inspired, draws from Chef Zach and his team’s diverse cultural background and training. Chef Zach, being of Sicilian descent, uses that and his love for Italian cuisine, as a jumping off point for some dishes and inspiration from his wife, Olivia, who is Thai and Laotian.

“Welcome to Journeyman’s my friend. What you are about to experience, or have experienced, is a culmination of my team and I’s

hard work. We’ve been open for a few months now and we are really proud of what we have accomplished thus far.”

“If you don’t already know, we offer our dining menu in a 4-course, prix-fixe format with four options in each course. This hopefully makes you feel more at ease and makes it feel a little like an a la care menu. These are the best dishes we have to offer you. Please, kick back and relax and let our wonderful team guide you through this experience. I am glad you have given us the opportunity to take care of you and your friends, family, or both.”

From Zach Geerson.
A fun way to preview the Journeyman’s experience is to enjoy a craft libation and some Bar Snacks at Journeyman’s welcoming Bar. No reservations needed so you arrive at your leisure. Think elevated Avocado Toast with smoked salmon roe, mozzarella di bufala, thyme, and burnt onion.

As Chef Zach says, “It’s not the destination…It’s the Journey.”

Dinner nightly Tuesday through Saturday. Reservations strongly suggested for the Dining Room.

We’ll meet the energized Chef Zach.

Play

Show 171, May 14, 2016: Chef Joseph Mahon, The Burger Parlor, Fullerton & Old Towne Orange

Joseph MahonThe Better Burger Battle is heating up again with the arrival of Fullerton’s favorite, The Burger Parlor in Old Towne Orange. You have a serious fine dining chef creating premium burgers and loving it. They even make their own homemade ketchup and ice cream for the milk shakes. Burger-meister and Chef Joseph Mahon is with us with all the juicy details.

“Often times, when customers order a hamburger in a fine-dining establishment, they wind up disappointed. Either the patty blend isn’t right or the burger lacks a sauce or the whole dish is too precious.”

“Not so with Joseph Mahon. When the fine-dining veteran introduced his hamburger at the posh Bastide in West Hollywood, the reception was so overwhelmingly positive, Mahon started penciling out his own burger business.”

The result is The Burger Parlor in Fullerton and now, Old Towne Orange.

Play

Show 171, May 14, 2016: Chef Joseph Mahon, The Burger Parlor, Fullerton & Old Towne Orange Continues…

Joseph Mahon“Initially, Chef Mahon plied his sandwiches through food trucks and then a pop-up venue. “The first six months was a laboratory, improving consistency and getting guest feedback,” he reminisces. But changes in his personal life required a permanent address. “My daughter was on the way,” Mahon reveals, adding, “I stopped seeking out the next trend – I could chase that for 25 years.” He began to ask himself, “What’s more stable?”

“The answer was Burger Parlor, a location just around the corner from the pop-up site in Fullerton.”

“No matter what the burger combination, Mahon insists, “let the meat shine. Everything else is second, third or fourth.”

Chef Mahon generously shares his recipe for the Kali Burger on Pages 148 – 149 in West Coast Prime Meats Cooks – Professional Recipes For The Home Kitchen. West Coast Prime Meats is Chef Joseph’s source for the special antibiotic-free, Nebraska Beef he uses in his burgers.

Play

Show 134, August 8, 2015: Show Preview with Guest Host Chef Andrew Gruel & Executive Producer & Co-Host Andy Harris

Andrew GruelExecutive Chef Andrew Gruel of the rapidly growing Slapfish empire with restaurants in Huntington Beach, Laguna Beach, Newport Beach, LAX, and now, Irvine at UCI, is back as today’s special Guest Host.

Next a tempting preview of Saturday’s ample show and definitely not for dieters. With any luck we will always leave you hungry and thirsty. In our case that’s probably a good thing…

Golden Foodie AwardsIt’s the last week of voting for the 2015 Golden Foodie Awards. The categories up for the people’s choices are Best Beer Selection, Best Wine, Best Pizza, Best Steak, Best Burger, Best California Cuisine and Best Seafood. Take a minute and vote your choice. A favorite restaurant will absolutely appreciate it!

If you feel so inclined we politely encourage you to consider voting for our Co-Host, Chef Andrew Gruel’s, Slapfish, for Best Seafood. www.goldenfoodieawards.com. Click on “Vote” and write in “Slapfish” for “Best Seafood.” Thanks so much for your appreciated support!

When it comes to Breakfast and Brunch in Fullerton, new and buzzworthy is Grits. “Grits is the new Fullerton home of Chef Cody Storts. The concept is classic Southern comfort food done with California creativity. The Kitchen is wide open and built to scratch-make everything that comes out of it. The food is real. Fresh, local, simple and clean. Nothing processed. Nothing corporate. Nothing boring.”

Finca la Carrodilla is one of the newer standout wineries in the Guadalupe Valley in Northern Baja attracting a lot of deserved attention. The winery is certified organic. It’s a 20-acre passion project of the Castro Family with the youthful Fernando Perez Castro overseeing the effort. He’s also the self-taught winemaker. The artfully landscaped and colorful grounds are designed to conserve water. The distinctive winery building is architecturally significant with a roof deck garden as part of the entry.

The very hands-on Sal Maniaci has presided over Sapori Ristorante in Newport Beach for over 25 years. He had a good pizza on the menu but wasn’t quite satisfied with it. Using his Italian roots for inspiration he researched wood-fired Neapolitan pizza and the result is Pizzeria Sapori adjacent to Sapori Ristorante. It features, of course, traditional Italian Neapolitan-style pizza baked in a wood-fired oven imported from Naples. You’ll hear from Sal himself what an incredible process making the dough is!

It’s time to talk wine again with our resident authority Kyle Meyer of The Wine Exchange in Santa Ana. There are a lot of obscure “green” terms being used in marketing wine these days. You have organic, sustainable and biodynamic being used. Also, what is skin contact and dry farmed when it comes to wine ? Kyle, a pleasantly regular fellow, will enthusiastically share with us what we really need to know in understandable English.

It’s safe to say Chef Amar Santana of Broadway by Amar Santana in Laguna Beach has created quite a following for himself in Orange County. He was recently recognized by the Orange County Register as one of the five top toques. Not bad for a 33-year old who immigrated to the United States when he was 13. We’ll meet Chef Amar and talk about his eagerly anticipated (and soon to open) Spanish concept, Vaca in Costa Mesa.

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

 

Play

Show 134, August 8, 2015: Chef Cody Storts, Grits, Fullerton

Cody StortsWhen it comes to Breakfast and Brunch in Fullerton, new and buzzworthy is Grits. They take Brunch seriously. One of their catch-phrases is : “Because BRUNCH in Fullerton needs a kick in the ass.”

“Grits is the new Fullerton home of Chef Cody Storts. The concept is classic Southern comfort food done with California creativity. The Kitchen is wide open and built to scratch-make everything that comes out of it. The food is real. Fresh, local, simple and clean. Nothing processed. Nothing corporate. Nothing boring.”

Chef Cody also has an affinity for creative creations with grits. After all he is from Texas. How about Jalapeno Cheddar Grits with white grits, roasted red fresno chiles and a sunny egg?

All the appealing baked goods and desserts are prepared right there. Look for Skillet Cornbread with bacon and maple & brown sugar butter and Biscuits & Bone Marrow with sweet butter, fresh fruit and seasonal jam.

There is even Scrapple on the menu, a favorite of Chef Andrew’s.

New additions to the menu are Pork Cheek Benedict and Chicken Skin.

Breakfast and Bruch are now a destination in Fullerton.

 

 

Play

August 15: Cody Storts, Finca la Carrodilla, Sapori Ristorante, Wine Exchange, Amar Santana

Podcasts

Segment One: Show Preview with Guest Host Chef Andrew Gruel & Executive Producer & Co-Host Andy Harris
Segment Two: Chef Cody Storts, Grits, Fullerton
Segment Three: Finca la Carrodilla Winery and Proprietor Fernando Perez Castro
Segment Four: Sal Maniaci, Proprietor, Pizzeria Sapori, Newport Beach Part One
Segment Five: Sal Maniaci, Proprietor, Pizzeria Sapori, Newport Beach Part Two
Segment Six: Kyle Meyer, Co-Proprietor, The Wine Exchange
Segment Seven: Chef Amar Santana, Broadway by Amar Santana, Laguna Beach Part One
Segment Eight: Chef Amar Santana, Broadway by Amar Santana, Laguna Beach Part Two

Andrew GruelExecutive Chef Andrew Gruel of the rapidly growing Slapfish empire with restaurants in Huntington Beach, Laguna Beach, Newport Beach, LAX, and now, Irvine at UCI, is back as today’s special Guest Host.

Next a tempting preview of Saturday’s ample show and definitely not for dieters. With any luck we will always leave you hungry and thirsty. In our case that’s probably a good thing…

Golden Foodie AwardsIt’s the last week of voting for the 2015 Golden Foodie Awards. The categories up for the people’s choices are Best Beer Selection, Best Wine, Best Pizza, Best Steak, Best Burger, Best California Cuisine and Best Seafood. Take a minute and vote your choice. A favorite restaurant will absolutely appreciate it!

When it comes to Breakfast and Brunch in Fullerton, new and buzzworthy is Grits. “Grits is the new Fullerton home of Chef Cody Storts. The concept is classic Southern comfort food done with California creativity. The Kitchen is wide open and built to scratch-make everything that comes out of it. The food is real. Fresh, local, simple and clean. Nothing processed. Nothing corporate. Nothing boring.”

Finca la Carrodilla is one of the newer standout wineries in the Guadalupe Valley in Northern Baja attracting a lot of deserved attention. It’s certified organic. It’s a 20-acre passion project of the Castro Family with the youthful Fernando Perez Castro overseeing the effort. He’s also the self-taught winemaker. The artfully landscaped and colorful grounds are designed to conserve water. The winery building is architecturally significant with a roof deck garden as part of the entry.

The very hands-on Sal Maniaci has presided over Sapori Ristorante in Newport Beach for over 25 years. He had a good pizza on the menu but wasn’t quite satisfied with it. Using his Italian roots for inspiration he researched wood-fired Neapolitan pizza and the result is Pizzeria Sapori adjacent to Sapori Ristorante. It features, of course, traditional Italian Neapolitan-style pizza baked in a wood-fired oven imported from Naples. You’ll hear from Sal himself what an incredible process making the dough is!

It’s time to talk wine again with our resident authority Kyle Meyer of The Wine Exchange in Santa Ana. There are a lot of obscure “green” terms being used in marketing wine these days. You have organic, sustainable and biodynamic being used. Also, what is skin contact and dry farmed when it comes to wine ? Kyle, a pleasantly regular fellow, will enthusiastically share with us what we really need to know in understandable English.

It’s safe to say Chef Amar Santana of Broadway by Amar Santana in Laguna Beach has created quite a following for himself in Orange County. He was recently recognized by the Orange County Register as one of the five top toques. Not bad for a 33-year old who immigrated to the United States when he was 13. We’ll meet Chef Amar and talk about his eagerly anticipated (and soon to open) Spanish concept, Vaca, in Costa Mesa.

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

Cody StortsWhen it comes to Breakfast and Brunch in Fullerton, new and buzzworthy is Grits. They take Brunch seriously. One of their catch-phrases is : “Because BRUNCH in Fullerton needs a kick in the ass.”

“Grits is the new Fullerton home of Chef Cody Storts. The concept is classic Southern comfort food done with California creativity. The Kitchen is wide open and built to scratch-make everything that comes out of it. The food is real. Fresh, local, simple and clean. Nothing processed. Nothing corporate. Nothing boring.”

Chef Cody also has an affinity for creative creations with grits. After all he is from Texas. How about Jalapeno Cheddar Grits with white grits, roasted red fresno chiles and a sunny egg?

All the appealing baked goods and desserts are prepared right there. Look for Skillet Cornbread with bacon and maple & brown sugar butter and Biscuits & Bone Marrow with sweet butter, fresh fruit and seasonal jam.

Breakfast and Brunch are now a destination in Fullerton.

Fernando Perez Castro-Finca la Carrodilla, opened to visitors in 2014, is one of the newer standout wineries in the Guadalupe Valley in Northern Baja attracting a lot of deserved attention. It’s unusually certified organic. Finca is a 20-acre passion project of the Castro Family with the youthful Fernando Perez Castro overseeing the effort. He’s also the self-taught winemaker. Their sister winery in the Guadalupe Valley is Lomita Vinicola Mexicana.

The artfully landscaped and colorful grounds are designed to conserve water. The winery building is architecturally significant with a roof deck garden as part of the entry.

There is actually an Agronomist on staff to supervise all the planting and organic gardens. Fruits and vegetables are raised there which are purchased by quality- minded wine country restaurants. Eventually farm animals will be part of the project. They already raise honey bees.

Initial varietals use Chenin Blanc, Cabernet Sauvignon , Shiraz and Tempranillo grapes.

All of the Finca La Carrodilla wines are now available in the USA via www.lmawines.com. The San Diego-based distributor is LA Mision Associates.

Proprietor Fernando Perez Castro is our guest.

Sal ManiaciThe very hands-on Sal Maniaci has presided over Sapori Ristorante in Newport Beach for over 25 years. There is a lot to be said for longevity in a very tough market.

He had a good pizza on the menu but wasn’t quite satisfied with it. Using his Italian roots (he’s from Sicily) for inspiration he researched wood-fired Neapolitan pizza and the result is Pizzeria Sapori adjacent to Sapori Ristorante. It features, of course, traditional Italian Neapolitan-style pizza baked in a wood-fired oven imported from Naples.

What truly sets Pizzeria Sapori apart from others is the science behind the pizza dough. Sal and his team use a “mother” dough from a strain of yeast that is 80 years old. It is incorporated into each and every batch of dough, which they allow to mature for 72 hours. The result is a far superior crust – one that is soft yet crispy, thin but slightly chewy.

You’ll hear from Sal himself what an incredible process making the dough is!

Sal Maniaci, the owner and chef of Sapori Ristorante has served the flavors of Italy to Newport Beach for over 25 years. Earlier this year he decided to take his Italian roots to wood-fired Neapolitan pizza with the opening of Pizzeria Sapori. Located adjacent to Sapori Ristorante, Pizzeria Sapori features traditional Italian Neapolitan-style pizza baked in a wood-fired oven imported from Naples.

What to Expect? “Simplicity. Authentic Neapolitan pizza uses very few ingredients and light toppings. You won’t see us adding “extra cheese” here. Your pizza is not burned. Charring is normal and this is a key feature of Neapolitan pizza. Your pie will be a bit charred with a high border “cornicione” or “frame” of the pizza. It won’t come sliced. True Neapolitan pizza is served whole to prevent sogginess and to maintain the integrity of the dough we spend a lot of TLC making for you. But if you’d like it sliced, no problem – just ask.”

Kyle Meyer of Wine ExchangeIt’s time to talk wine again with our resident authority Kyle Meyer, the Co-proprietor of The Wine Exchange in Santa Ana. There are a lot of obscure “green” terms being used in marketing wine these days. You have organic, sustainable and biodynamic being mentioned. What’s the difference between an organic and biodynamic wine anyway? Also, what is skin contact and dry farmed when it comes to wine?

Kyle, a pleasantly regular fellow, will enthusiastically share with us what we really need to know “about being green” when it comes to wine in understandable English.

Amar SantanaIt’s safe to say Chef Amar Santana of Broadway by Amar Santana in Laguna Beach has created quite a following for himself in Orange County. He was recently recognized by the Orange County Register as one of the five top toques. Not bad for a 33-year old who immigrated to the United States when he was 13.

Broadway by Amar Santana, located in the heart of beautiful Laguna Beach, opened in 2011. The restaurant evokes the culinary style and ambiance of New York City where Chef Amar received his early culinary training.

Inspired by the legitimate theaters in Manhattan, award-winning Chef Amar along with his partners Ahmed Labbate and Rich Cadarette, create an atmosphere where the food becomes the main show. The restaurant’s menu is inspired by the creativity of Santana and his version of Modern Cuisine of The Americas. It features top quality ingredients, with a focus on local farmers who can provide the menu’s seasonal requirements.

The interior reflects an industrial New York look with an open kitchen that is center stage. There are six coveted seats at the chef’s table overlooking the activity of the kitchen. One of the restaurants’ distinctive features is an intimate speakeasy cocktail bar featuring the faithful creations of master bartenders.

The most talked-about restaurant opening of the year in Orange County is Amar Santana’s Vaca in Costa Mesa. It’s possibly his take on either a Spanish tapas spot or Spanish steakhouse. Details have been securely under wraps. We’re sure Chef Amar has spent a lot of time in Spain studying the cuisine.

We’ll find out a lot more with Chef Amar Santana…

Podcasts

Segment One: Show Preview with Guest Host Chef Andrew Gruel & Executive Producer & Co-Host Andy Harris
Segment Two: Chef Cody Storts, Grits, Fullerton
Segment Three: Finca la Carrodilla Winery and Proprietor Fernando Perez Castro
Segment Four: Sal Maniaci, Proprietor, Pizzeria Sapori, Newport Beach Part One
Segment Five: Sal Maniaci, Proprietor, Pizzeria Sapori, Newport Beach Part Two
Segment Six: Kyle Meyer, Co-Proprietor, The Wine Exchange
Segment Seven: Chef Amar Santana, Broadway by Amar Santana, Laguna Beach Part One
Segment Eight: Chef Amar Santana, Broadway by Amar Santana, Laguna Beach Part Two

December 8: Thomas Keller, Wild Things Seafood, Scott Conant, Chef Race Champion

Podcasts

Segment One: Jet Tila on Fresh Seafood
Segment Two: Thomas Keller of the Thomas Keller Restaurant Group
Segment Three: Jeff Moore – President of International Pacific Seafoods (parent of Wild Things Seafood.)
Segment Four: Gisele Perez
Segment Five: Chef Scott Conant
Segment Six: Stan Frazier

Wild Things Seafood in FullertonWe’re broadcasting live this morning from the Wild Things Seafood plant in Fullerton. (Easy to get to via the Freeways.) It’s there BIG annual Holiday sale. The highest quality seafood and steaks are available at very special prices. If you’re there during our broadcast between 10:30 a.m. and Noon you’ll get an extra $10 off your order!

The festivities include informative cooking demos, tastings, AM 830 KLAA giveaways, and great recipes.

(866) 360-FISH (3474) for directions.

Chef Jet has an extensive background in seafood and is an accomplished amateur angler. He’ll be talking Seafood 411 basics to get the conversation going.

Chef Thomas Keller of Bouchon, per se and French LaundryWe’re thrilled to welcome Thomas Keller to the show. He’s probably the most talked about chef in the country. His restaurants, The French Laundry, per se, and Bouchon (the original in Yountville, the Napa Valley,) have earned an impressive 7 Michelin Stars!

Chef Keller is just completing an extensive book tour in support of The Bouchon Bakery Cookbook.

On Monday evening, December 10th he’s signing books at Williams-Sonoma in Beverly Hills. On the evening of December 11th he’s encoring in Orange County at the Williams-Sonoma in South Coast Plaza.

Jeff Moore is the President of International Pacific Seafoods (the corporate parent of Wild Things Seafood.) He’s a recognized authority on all things seafood including responsible and sustainable practices. He’s much in demand nationally as a highly articulate speaker representing the Industry. He also teaches food service suppliers how to merchandise seafood to their own customers.

Jeff will be joining us to tell you what you need to know about the recent headline stories regarding the mislabeling of seafood products at the retail level.

Oysters Rockefeller is a classic celebratory Holiday dish which originated at the legendary Antoine’s in New Orleans which opened in 1840. New Orleans native Gisele Perez who writes for OKRA, the official magazine of the Southern Food and Beverage Museum, revisited the classic Oysters Rockefeller at Antoine’s last spring and will share her thoughts.

New Orleans food writer Tom Fitzmorris (Hungry Town, A Culinary History of New Orleans) has developed a well-researched replica recipe for Antoine’s Oysters Rockefeller because Antoine’s keeps the original under wraps as a carefully protected Family secret. Gisele reports it took him 50 tries to match the flavor of the Antoine’s recipe. An Antoine’s insider regards the Fitzmorris recipe as “embarrassingly close” to the genuine menu item as served at Antoine’s!

“The Feast of the Seven Fishes” is a classic Italian and Italian-American tradition for Christmas Eve dinner.

Scott Conant of Scarpetta and Food NetworkCelebrity chef Scott Conant of Food Network’s “Chopped” and “24 Hour Restaurant Battle” joins us from Las Vegas to discuss this delightful tradition.

Conant’s flagship restaurant in Manhattan is Scarpetta but way out West we know him for the Scarpetta at The Montage Beverly Hills and a Scarpetta in the Cosmopolitan in Las Vegas as well as D.O.C.G. Enoteca, a wine bar.

We’ve been following “Chef Race: U.K. vs. U.S.” since it’s debut on BBC America on Oct. 2nd. 16 chefs (half Brits & half Americans) competed in difficult challenges along the way as they raced across the country from Santa Monica to New York. At the end one chef was left standing and was awarded a cool $100,000 for the effort. Jamie Oliver, “The Naked Chef,” himself executive produced the series.

That winning chef was Newport Beach’s own, Stan Frazier, who is a drummer in the rock band Sugar Ray. He also has an ownership interest in A Restaurant on Pacific Coast Highway in Newport Beach. He was clearly the wild card contestant. Stan will be our guest. Go USA!

Podcasts

Segment One: Jet Tila on Fresh Seafood
Segment Two: Thomas Keller of the Thomas Keller Restaurant Group
Segment Three: Jeff Moore – President of International Pacific Seafoods (parent of Wild Things Seafood.)
Segment Four: Gisele Perez
Segment Five: Chef Scott Conant
Segment Six: Stan Frazier