Show 157, January 30, 2016: Michael Rooney, Bar Manager, Amar Santana’s Vaca, Costa Mesa Part One

Michael RooneyChef Amar Santana’s Vaca in Costa Mesa has been one of the toughest reservations in town since its opening. It’s a busy spot.

The ambitious bar program there also merits a lot of attention. They even create their own vermouth. One of their signature cocktails is The Vaca Tonic, inspired by Chef Amar’s visits to Spain, that is creatively served out of a slushy machine. It’s Brooklyn Gin (NY), Frozen Gimlet, Fever Tree Mediterranean Tonic and Basil Blossom.

Vaca’s incredibly knowledgeable Bar Manager, Michael Rooney, joins us for a short course on the pure joy of appreciating Sherry. Michael also credits his colleague at Vaca and Broadway by Amar Santana, Gabrielle Dion, for her key contributions to the bar program.

 

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Show 157, January 30, 2016: Michael Rooney, Bar Manager, Amar Santana’s Vaca, Costa Mesa Part Two

Michael RooneyChef Amar Santana’s Vaca in Costa Mesa has been one of the toughest reservations in town since its opening. It’s a busy spot.

Vaca has created an enticing by-the-glass program for Sherry. It’s still growing…Jerez (Sherry) actually pairs very well with food as the Spanish already know. 17 distinctive Jerezes are available by-the-glass at Vaca. The Bar Manager was previously turned on to Sherry as a result of a transformative 6-course, Sherry paired dinner he enjoyed in Spain.

“The wines of the D.O. Jerez (Sherry) are beautiful, expressive wines ranging from bracingly dry, to complex umami, to fruity sweet.”

“They’re touted by Sommeliers around the World as ideal food-pairing wines for their strong acidity, complex palate, and ability to stand up to bold, flavorful dishes.”

Sherry can only come from a specific DO, a designated area in Southern Spain’s Andalucia region.

Vaca’s incredibly knowledgeable Bar Manager, Michael Rooney, joins us for a short course on the joy of appreciating Sherry. Michael also credits his colleague at Vaca and Broadway by Amar Santana, Gabrielle Dion for her key contributions to the bar program.

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Show 96, November 8, 2014: Show Preview with Producer Andy Harris

Andy Harris at the KLAA StudiosProducer and occasional Co-Host Andy Harris is going solo in the host chair this morning. Now a preview of today’s full show…

Two weeks ago we introduced you to the ment’or BKB Foundation (previously known as The Bocuse d’Or USA Foundation) and their Executive Director, Young Yun. The mission of the nonprofit Foundation is to inspire culinary excellence in young professionals and to preserve the traditions and quality of classic cuisine in America. They also mentor and support Team USA’s participation in the prestigious Bocuse d’Or competition staged every other year in Lyon, France.

This morning we have the winner of the Ment’or Young Chef Competition held in Beverly Hills at Thomas Keller’s Bouchon Bistro as well as Chef Timothy Hollingsworth who was Team USA in the 2009 Bocuse d’Or.

The Ventura Limoncello Co. was founded in 2007 by James Carling and Manuela Zaretti-Carling. Our mission is to be the premier producer of limoncello liqueurs in the United States. We use the recipe handed down to Manuela from her Nonna in Italy. Ventura California is home to some of the most amazing lemons in the world and their peels make a world class Limoncello.” James Carling joins us this morning.

Take a full weekend culinary journey at La Quinta Resort & Spa in La Quinta with James Beard Award-Winning Chef Jimmy Schmidt of Morgan’s in The Desert from November 21st to 23rd benefiting The James Beard Foundation. It’s a multi-event weekend highlighted by a gala dinner in Morgan’s in the desert exquisitely paired with boutique California wines. Guest Chef Larry Forgione (who was mentored by James Beard) will participate in the dinner. Chef Jimmy Schmidt has all the details.

Orange County has been a hotbed of support for the craft cocktail movement for a few years now. Only recently has it offered its community and bartenders a place to find the highest quality bar tools found nowhere else in the OC, bitters, vintage glassware and classes taught by leaders in the craft cocktail movement. With the opening last year of Gabrielle Dion’s The Mixing Glass at the OC Mix at SoCo that pressing need has been answered all in one location. Gabrielle is the mastermind behind some of the most innovative and buzzed about cocktails in Orange County. The Mixing Glass offers the needed tools and education to make superb craft cocktails at home and for the trade.

The “SoCal Restaurant Show” was on assignment in Solvang and the Santa Ynez Valley this past week. One of standout restaurants in the area, and it’s tasteful and elegant, is Root 246 in Solvang. The menu has been totally redone in the last year under the direction of newly arrived Chef Seth Nelson. It’s craft based American food utilizing as much of the local bounty as possible. Even the desserts are something special without being fussy. They make their own flavored vinegars. We’ll talk with Chef Seth.

As always there are a lot of major new Fall restaurant openings in Las Vegas both on, and off, The Strip. Our inside man in Las Vegas, Brock Radke, the Food Editor of Las Vegas Weekly is back with us to bring us up-to-date.

As we discovered earlier in the week there is a lot more to Solvang than the quaint and charming recreation of a period Danish village with multiple windmills. In addition to art, history and culture there is premium wine and a variety of standout baked goods. Food and travel writer Laura Kath, a long-time resident of the area, joins us with the intriguing overview of the area and its many varied attractions. Laura is the editor-in-chief of the annual Solvang and Santa Ynez Valley Visitors Guide. Laura is also the author of San Ysidro Ranch: A Century of Legendary Hospitality.

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

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Show 96, November 8, 2014: The Mixing Glass

Gabrielle Dion of the Mixing GlassOrange County has been a hotbed of support for the craft cocktail movement for a few years now. Only recently has it offered its community and bartenders a place to find the highest quality bar tools found nowhere else in the OC, bitters, vintage glassware and classes taught by leaders in the craft cocktail movement. With the opening last year of Gabrielle Dion’s (Broadway by Amar Santana) The Mixing Glass at the OC Mix at SoCo that pressing need has been answered, all under one roof.

Gabrielle is the mastermind behind some of the most innovative and buzzed about cocktails in Orange County. The Mixing Glass offers the needed tools and education to make superb craft cocktails at home and for the trade.

The Mixing Glass also hosts regular classes ranging from how to make homemade ingredients for cocktails, as well as bar mechanics, and Mixology 101. Look for Holiday Cocktails 101 on Thursday, November 20th from 7 to 9:00 p.m. There is also a class in early December.

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November 8: ment’or BKB, Ventura Limoncello, Jimmy Schmidt, Gabrielle Dion, Seth Nelson, Brock Radke, Laura Kath

Podcasts

Segment One: Show Preview with Producer Andy Harris
Segment Two: Mentor BKB Foundation’s Young Chefs Competition
Segment Three: Ventura Limoncello Co.
Segment Four: Chef Jimmy Schmidt and Morgan’s in the Desert
Segment Five: The Mixing Glass
Segment Six: Chef Seth Nelson, Root 246, Solvang
Segment Seven: Brock Radke, Food Editor – Las Vegas Weekly
Segment Eight: Laura Kath, travel journalist, Santa Ynez Valley

Andy Harris at the KLAA StudiosProducer and occasional Co-Host Andy Harris is going solo in the host chair this morning. Now a preview of today’s full show…

Two weeks ago we introduced you to the ment’or BKB Foundation (previously known as The Bocuse d’Or USA Foundation) and their Executive Director, Young Yun. The mission of the nonprofit Foundation is to inspire culinary excellence in young professionals and to preserve the traditions and quality of classic cuisine in America. They also mentor and support Team USA’s participation in the prestigious Bocuse d’Or competition staged every other year in Lyon, France.

This morning we have the winner of the Ment’or Young Chef Competition held in Beverly Hills at Thomas Keller’s Bouchon Bistro as well as Chef Timothy Hollingsworth who was Team USA in the 2009 Bocuse d’Or.

The Ventura Limoncello Co. was founded in 2007 by James Carling and Manuela Zaretti-Carling. Our mission is to be the premier producer of limoncello liqueurs in the United States. We use the recipe handed down to Manuela from her Nonna in Italy. Ventura California is home to some of the most amazing lemons in the world and their peels make a world class Limoncello.” James Carling joins us this morning.

Take a full weekend culinary journey at La Quinta Resort & Spa in La Quinta with James Beard Award-Winning Chef Jimmy Schmidt of Morgan’s in The Desert from November 21st to 23rd benefiting The James Beard Foundation. It’s a multi-event weekend highlighted by a gala dinner in Morgan’s in the desert exquisitely paired with boutique California wines. Guest Chef Larry Forgione (who was mentored by James Beard) will participate in the dinner. Chef Jimmy Schmidt has all the details.

Orange County has been a hotbed of support for the craft cocktail movement for a few years now. Only recently has it offered its community and bartenders a place to find the highest quality bar tools found nowhere else in the OC, bitters, vintage glassware and classes taught by leaders in the craft cocktail movement. With the opening last year of Gabrielle Dion’s The Mixing Glass at the OC Mix at SoCo that pressing need has been answered all in one location. Gabrielle is the mastermind behind some of the most innovative and buzzed about cocktails in Orange County. The Mixing Glass offers the needed tools and education to make superb craft cocktails at home and for the trade.

The “SoCal Restaurant Show” was on assignment in Solvang and the Santa Ynez Valley this past week. One of standout restaurants in the area, and it’s tasteful and elegant, is Root 246 in Solvang. The menu has been totally redone in the last year under the direction of newly arrived Chef Seth Nelson. It’s craft based American food utilizing as much of the local bounty as possible. Even the desserts are something special without being fussy. They make their own flavored vinegars. We’ll talk with Chef Seth.

As always there are a lot of major new Fall restaurant openings in Las Vegas both on, and off, The Strip. Our inside man in Las Vegas, Brock Radke, the Food Editor of Las Vegas Weekly is back with us to bring us up-to-date.

As we discovered earlier in the week there is a lot more to Solvang than the quaint and charming recreation of a period Danish village with multiple windmills. In addition to art, history and culture there is premium wine and a variety of standout baked goods. Food and travel writer Laura Kath, a long-time resident of the area, joins us with the intriguing overview of the area and its many varied attractions. Laura is the editor-in-chief of the annual Solvang and Santa Ynez Valley Visitors Guide. Laura is also the author of San Ysidro Ranch : A Century of Legendary Hospitality.

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

Mentor KBK Young Chef Competition winner Lyn Wells with Thomas KellerTwo weeks ago we introduced you to the ment’or BKB Foundation (previously known as The Bocuse d’Or USA Foundation) and their Executive Director, Young Yun. The mission of the nonprofit Foundation is to inspire culinary excellence in young professionals and to preserve the traditions and quality of classic cuisine in America. The founders are Chefs Jerome Bocuse (Paul’s son,) Daniel Boulud and Thomas Keller.

They also mentor and support Team USA’s participation in the Bocuse d’Or competition staged every other year in Lyon, France. The Bocuse d’Or is considered to be the world’s most prestigious and rigorous cooking competition. The standards and traditions set by Bocuse d’Or have served as a model for ment’or BKB in building their Young Chef Competitions.

Lyn WellsThis morning we have the winner of the Ment’or Young Chef Competition, Lyn Wells of Canyon Park Café, held recently in Beverly Hills at Thomas Keller’s Bouchon Bistro as well as Chef Timothy Hollingsworth who was Team USA in the 2009 Bocuse d’Or. Timothy will be the executive chef and partner of the ambitious restaurant that will open next Fall as part of The Broad contemporary art museum located on Grand Avenue in Downtown Los Angeles.

James Carling of Ventura Limoncello CompanyThe Ventura Limoncello Co. was founded in 2007 by James Carling and Manuela Zaretti-Carling. Our mission is to be the premier producer of limoncello liqueurs in the United States. We use the recipe handed down to Manuela from her Nonna in Italy. Ventura California is home to some of the most amazing lemons in the world and their peels make a world class Limoncello.”

“Ventura Limoncello celebrates the rich tradition of Italy while embracing the adventurous style of Californians. Like all things Italian, Ventura Limoncello radiates passion and pleasure. We are pleased to now offer three award-winning, artisan, handcrafted liqueurs : Ventura Limoncello Originale, Ventura Limonmcello Crema and Ventura Orangecello Blood Orange.”

“Our tantalizing, all-natural limoncello infusions bring together our generation-honed recipe with locally grown fruit. We use only carefully selected lemon varietals, grown in the protected valleys and rolling hills of Ventura County.”

James Carling joins us this morning.

Jimmy SchmidtTake a full weekend culinary journey at La Quinta Resort & Spa in La Quinta with James Beard Award-Winning Chef Jimmy Schmidt of Morgan’s in The Desert from November 21st to 23rd benefiting The James Beard Foundation. It’s a multi-event weekend of celebration highlighted by a gala dinner in Morgan’s in the desert exquisitely paired with boutique California wines. Guest Chef Larry Forgione (who was mentored by James Beard) will participate in the dinner.

Friday evening, November 21st is the decadent kick-off to the festive weekend with a farmers market reception at La Quinta Resort’s palm tree grove at Morgan House, celebrating the roots of Morgan’s in the Desert.

Saturday evening brings a spectacular gala featuring a 5-course dinner prepared by James Beard Award-winning Chef Jimmy Schmidt and his special guest chef, Larry Forgione.

This impressive culinary celebration concludes with a remarkable Sunday Brunch including a one-hour Q&A with Chef Schmidt regarding the future of food in Americas.

Gabrielle Dion of the Mixing GlassOrange County has been a hotbed of support for the craft cocktail movement for a few years now. Only recently has it offered its community and bartenders a place to find the highest quality bar tools found nowhere else in the OC, bitters, vintage glassware and classes taught by leaders in the craft cocktail movement. With the opening last year of Gabrielle Dion’s The Mixing Glass at the OC Mix at SoCo that pressing need has been answered, all under one roof.

Gabrielle is the mastermind behind some of the most innovative and buzzed about cocktails in Orange County. The Mixing Glass offers the needed tools and education to make superb craft cocktails at home and for the trade.

The Mixing Glass also hosts regular classes ranging from how to make homemade ingredients for cocktails, as well as bar mechanics, and Mixology 101. Look for Holiday Cocktails 101 on Thursday, November 20th from 7 to 9:00 p.m.

Seth NelsonThe “SoCal Restaurant Show” was on assignment in Solvang and the Santa Ynez Valley this past week. One of standout restaurants in the area, and it’s tasteful and elegant, is Root 246 in Solvang. The menu has been totally redone in the last year under the direction of newly arrived Chef Seth Nelson.

It’s craft based American food utilizing as much of the local bounty as possible. Even the desserts are something special without being fussy. They make their own flavored vinegars. There is an intimate 4-seat chef’s table right in the kitchen.

There is also a serious libation program. Available at Root 246 is one of the most extensive collections of local wines available in the area. They also pride themselves on the whiskey labels and choices for craft beers. It’s a standout cocktail program.

Root 246 is owned by the Santa Ynez Band of Chumash Indians.

We’ll chat with Chef Seth.

Brock Radke of Las Vegas WeeklyAs always there are a lot of major new Fall restaurant openings in Las Vegas both on, and off, The Strip. On The Strip the chatter is about the new Border Grill in The Forum Shops at Caesars and Jose Andres’ restaurants at the SLS Las Vegas. Off The Strip in Summerlin the buzz is about restaurateur Elizabeth Blau’s and Chef Kim Cantweenwalla’s Made LV in Tivoli Village and the Wolfgang Puck Bar & Grill.

Our inside man in Las Vegas, Brock Radke, the greatly respected Food Editor of Las Vegas Weekly is back with us to bring us up-to-date on what new spots are worth spending your dining dollars on.

Laura Kath of Mariah MarketingAs we discovered earlier in the week there is a lot more to Solvang than the quaint and charming recreation of a period Danish village with multiple windmills. In addition to art, history and culture there is premium wine and a variety of standout baked goods. Intertwined in the rich history of the area are the Santa Ynez Band of Chumash Indians, the Spanish Missionaries, and the Danes.

Food and travel writer Laura Kath, a long-time resident of the area, joins us with the intriguing overview of the area and it’s many varied attractions. Laura is the editor-in-chief of the annual Solvang and Santa Ynez Valley Visitors Guide. Laura is also the author of San Ysidro Ranch: A Century of Legendary Hospitality.

Podcasts

Segment One: Show Preview with Producer Andy Harris
Segment Two: Mentor BKB Foundation’s Young Chefs Competition
Segment Three: Ventura Limoncello Co.
Segment Four: Chef Jimmy Schmidt and Morgan’s in the Desert
Segment Five: The Mixing Glass
Segment Six: Chef Seth Nelson, Root 246, Solvang
Segment Seven: Brock Radke, Food Editor – Las Vegas Weekly
Segment Eight: Laura Kath, travel journalist, Santa Ynez Valley