Show 218, April 8, 2017: Show Preview with Co-Host Andy Harris

Now an enticing preview of this Saturday’s ample 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…

“The Big Cheese” Grilled Cheese Festival & Competition (4th Annual) returns to Provisions Market in Orange on the evening of Wednesday, April 12th. It’s National Grilled Cheese Day of course! Event Co-Founder Chef Greg Daniels (Haven Gastropub & Provisions Market) and Chef Max Schlutz of Sessions West Coast Deli are our appropriately melty & cheesy guests.

Ever wonder how Orange Coast magazine’s annual April Restaurant issue comes together? Orange Coast’s long-time Dining Critic Gretchen Kurz shares an exclusive behind-the-scenes peek into this year’s 30-plus favorite restaurants and the bizarrely inexplicable “Orange Coast Curse.”  Do restaurant critics have “Pet Peeves”? You bet, and we’ll discover some of Gretchen’s most bothersome…

Innovating the outstanding gameday experience with new levels of flavor and fun, the Los Angeles Angels of Anaheim and Legends Hospitality have further expanded the menus and fan apparel and collectible retail destinations at Angel Stadium of Anaheim for the 2017 MLB Season. It officially premiered on April 7 when the Angels played the Seattle Mariners for the season home opener, with an even more outstandingly diverse and exciting selection of food, beverage and retail destination options and items will satisfy fan appetites for big delicious flavor and premium Angels branded gear with custom and personalized detail. Halos’ Executive Chef Robert Biebrich of Legends Hospitality joins us.

The Santa Maria area is known for classic Santa Maria BBQ, pinquito beans, and great California Pinot Noir, Syrah and Chardonnay. All of these tasty elements come together on the menu at Far Western Tavern in Orcutt established in 1958. Co-Proprietress, Susan Righetti (representing the founding Minetti Family) joins us. It’s quite a meaty story…

Chef Andrew Gruel is on the road today in the wilds of New Mexico. He’ll rejoin us next Saturday just in time for our Easter Show.

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

Play

Show 218, April 8, 2017: “The Big Cheese” Grilled Cheese Festival & Competition

The Big Cheese Grilled Cheese Competition“The Big Cheese” Grilled Cheese Festival & Competition (4th Annual) returns to Provisions Market in Orange on the evening of Wednesday, April 12th.

In celebration of National Grilled Cheese Month in April, Provisions Market and OC Baking Company will once again join forces to host The Big Cheese, Orange County’s grilled cheese festival and competition. Event Co-Founder Chef Greg Daniels and his fellow OC Chefs will compete for the title of “The Big Cheese” in this 4th annual event to be held on National Grilled Cheese Day on Wednesday, April 12th from 6 p.m. to 8 p.m. at Provisions Market (143 N. Glassell Street, Orange, CA 92866).

OC Baking Company Master Baker Dean Kim will supply locally produced freshly baked bread to the competing chefs, while the farmer-owned dairy cooperative Tillamook County Creamery Association will offer a selection of its award-winning butter and cheeses for use at the festival, including new Farmstyle Cut Shredded Cheese crafted for ideal melt.

Competing chefs will present their own spin on the classic grilled cheese sandwich that will be evaluated by a panel of judges who will determine The Big Cheese 2017. In addition, the festival attendees will sample and then vote on a “People’s Choice” winner from the collection of high-profile chef participants including Amar Santana of Vaca and Broadway by Amar Santana.

“This is our 4th year, and I love how this event keeps bringing our local chefs together in a lighthearted competition to melt cheese and make people smile,” commented Chef Greg Daniels, who oversees the kitchens at Provisions Market and Haven Gastropub.

Event Co-Founder Chef Greg Daniels (Haven Gastropub & Provisions Market) and Chef Max Schlutz of Sessions West Coast Deli are our melty & cheesy guests.

Play

April 8: The Big Cheese, Gretchen Kurz, Angels Baseball Bites, Far Western Tavern

Podcasts

Segment One: Show Preview with Co-Host Andy Harris
Segment Two: “The Big Cheese” Grilled Cheese Festival & Competition
Segment Three: Gretchen Kurz, Dining Writer, Critic, Orange Coast Magazine Part One
Segment Four: Gretchen Kurz, Dining Writer, Critic, Orange Coast Magazine Part Two
Segment Five: Executive Chef Robert Biebrich, Angel Stadium, Legends Hospitality Part One
Segment Six: Executive Chef Robert Biebrich, Angel Stadium, Legends Hospitality Part Two
Segment Seven: Susan Righetti, Far Western Tavern & Susie Q’s Brand, Santa Maria & Orcutt, CA Part One
Segment Eight: Susan Righetti, Far Western Tavern & Susie Q’s Brand, Santa Maria & Orcutt, CA Part Two

Now an enticing preview of this Saturday’s ample 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…

“The Big Cheese” Grilled Cheese Festival & Competition (4th Annual) returns to Provisions Market in Orange on the evening of Wednesday, April 12th. It’s National Grilled Cheese Day of course! Event Co-Founder Chef Greg Daniels (Haven Gastropub & Provisions Market) and Chef Max Schlutz of Sessions West Coast Deli are our melty & cheesy guests.

Ever wonder how Orange Coast magazine’s annual April Restaurant issue comes together? Orange Coast’s long-time Dining Critic Gretchen Kurz shares an exclusive behind-the-scenes peek into this year’s 30-plus favorite restaurants and the bizarrely inexplicable “Orange Coast Curse.”  Do restaurant critics have “Pet Peeves” ? You bet, and we’ll discover some of Gretchen’s most bothersome…

Innovating the outstanding gameday experience with new levels of flavor and fun, the Los Angeles Angels of Anaheim and Legends Hospitality have further expanded the menus and fan apparel and collectible retail destinations at Angel Stadium of Anaheim for the 2017 MLB Season. Officially premiering on April 7 when the Angels play the Seattle Mariners season home opener, an even more outstandingly diverse and exciting selection of food, beverage and retail destination options and items will satisfy fan appetites for big delicious flavor and premium Angels branded gear with custom and personalized detail. Halos’ Executive Chef Robert Biebrich joins us.

The Santa Maria area is known for classic Santa Maria BBQ, pinquito beans, and great California Pinot Noir, Syrah and Chardonnay. All of these tasty elements come together on the menu at Far Western Tavern in Orcutt established in 1958. Co-Proprietress, Susan Righetti (representing the founding Minetti Family) joins us. It’s quite a meaty story…

Chef Andrew Gruel is on the road today in the wilds of New Mexico. He’ll rejoin us next Saturday.

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

The Big Cheese Grilled Cheese Competition“The Big Cheese” Grilled Cheese Festival & Competition (4th Annual) returns to Provisions Market in Orange on the evening of Wednesday, April 12th.

In celebration of National Grilled Cheese Month in April, Provisions Market and OC Baking Company will once again join forces to host The Big Cheese, Orange County’s grilled cheese festival and competition. Event Co-Founder Chef Greg Daniels and his fellow OC Chefs will compete for the title of “The Big Cheese” in this 4th annual event to be held on National Grilled Cheese Day on Wednesday, April 12th from 6 p.m. to 8 p.m. at Provisions Market (143 N. Glassell Street, Orange, CA 92866).

OC Baking Company Master Baker Dean Kim will supply locally produced freshly baked bread to the competing chefs, while the farmer-owned dairy cooperative Tillamook County Creamery Association will offer a selection of its award-winning butter and cheeses for use at the festival, including new Farmstyle Cut Shredded Cheese crafted for ideal melt. Competing chefs will present their own spin on the classic grilled cheese sandwich that will be evaluated by a panel of judges who will determine The Big Cheese 2017. In addition, the festival attendees will sample and then vote on a “People’s Choice” winner from the collection of high-profile chef participants including Amar Santana of Vaca and Broadway by Amar Santana.

“This is our 4th year, and I love how this event keeps bringing our local chefs together in a lighthearted competition to melt cheese and make people smile,” commented Chef Greg Daniels, who oversees the kitchens at Provisions Market and Haven Gastropub.

Event Co-Founder Chef Greg Daniels (Haven Gastropub & Provisions Market) and Chef Max Schlutz of Sessions West Coast Deli are our melty & cheesy guests.

Orange Coast Best Restaurants 2017Ever wonder how Orange Coast magazine’s annual April Restaurant issue comes together? Orange Coast’s long-time Dining Critic Gretchen Kurz shares an exclusive behind-the-scenes peek into this year’s 30-plus favorite restaurants and the bizarrely inexplicable “Orange Coast Curse.”  Do restaurant critics have “Pet Peeves?” You bet, and we’ll discover some of Gretchen’s most bothersome…

“Where should we eat? Some foodies never ask this, as they always have a hot place in mind. Other friends are open to anything, any time. When I have to decide where to go, it’s usually about the atmosphere as much as the food. A rainy day lunch with girlfriends calls for a different venue than a special-occasion date night. And what better way to please out‑of‑town guests than Sunday brunch on a waterfront patio?”

“Whatever your appetite, we’re sure to have something that suits you in our Best Restaurants feature (Page 116) as we’ve tripled the size of our list this year and broken it into categories. So you won’t just find the best new restaurants, but also the classics, most-improved spots, and delightful one-of-a-kind places, among other groupings. This issue is a fascinating chance to get into the head of our dining critic, Gretchen Kurz. She comes in for a planning meeting, we talk trends, what she likes (and doesn’t), and we leave those meetings excited and hungry—no more food meetings before lunch! One pattern we’re noticing is fewer lunch options. About half of the 30-plus restaurants we feature in this issue don’t offer weekday lunch and have added weekend brunch instead. Other places have decided to focus only on daytime dining. The scene in Orange County is shifting, and sometimes it moves fast—we had to swap or remove at least three dining listings in our last issue just before we went to print. Keeping up is a challenge we relish, most of the time. Be sure to check out Gretchen’s essay about the downsides of her job (Page 125). It will make you grateful to be able to choose where you eat after she does the preliminary work.”

Best Restaurants is the April 2017 issue of Orange Coast – The Magazine of Orange County. “For the first time, we (Orange Coast) give you an expanded list of O.C.’s standout restaurants—everything from new to classic, cozy favorites to attention-getters.”

Robert BiebrichInnovating the outstanding gameday experience with new levels of flavor and fun, the Los Angeles Angels of Anaheim and Legends Hospitality have further expanded the menus and fan apparel and collectible retail destinations at Angel Stadium of Anaheim for the 2017 MLB Season.

Officially premiering on April 7 when the Angels play the Seattle Mariners season home opener, an even more outstandingly diverse and exciting selection of food, beverage and retail destination options and items will satisfy fan appetites for big delicious flavor and premium Angels branded gear with custom and personalized detail.

From mouthwatering, on-trend recipes crafted from premium fresh ingredients, to sensational pairings with craft beers and cocktails, to fan apparel tailored to each fan’s preference, the 2017 season at Angel Stadium of Anaheim is sure to exceed fan expectations with the innovation and energy that are a Southern California tradition and standard.

Halos’ Executive Chef Robert Biebrich joins us with all the crave-worthy details. Here’s his his overview of what’s new in food and beverage at Angel Stadium for 2017.

Super Food Salad is new from Melissa’s. It’s baby and Tuscan kale blend with quinoa, roasted sweet potatoes, dried cherries, golden carrots, edamame, toasted walnuts and pumpkin seeds with a zesty lime vinaigrette. Location: Melissa’s at 1st & 3rd Base Food Court on Field Level, plus The Corner Market, Section 221 Terrace Level, as well as In Seat Service.

Crafty Dawg Signature “Pastrami Dawg” – all-beef hotdog topped with shaved pastrami, sauerkraut and sweet and spicy mustard. Location: Section 127 Field Level and 420 View Level

Oke Poke – a fresh and satisfying poke bowl destination with all the classic Hawaiian dish elements, and variety. Fans will be able to custom build a bowl or burrito started with tuna or salmon with choice of brown or white rice in the following options: Crunchy Garlic – ‘Oke’ garlic sauce, ginger, sesame oil, honey; Fire Cracker – spicy mayo, ‘Oke’ garlic sauce, sesame seeds, Hawaiian sea salt; Okeechi -Korean Napa cabbage, minced garlic, kimchee sauce; Bailey – ‘Oke’ sweet chili, cucumber, carrots, cilantro, scallions, sesame seeds.   Also featuring authentic Hawaiian shaved ice. Location: 3rd base food court on Field Level, In Seat Service and The Corner Market, Section 221 on Terrace Level.

LA Rotisserie Opening later in the season, this new destination eatery delivers a new incredible dining experience of fresh and delectable fine roasted meats and poultry to our concessions concourse. Located directly behind home plate on field level this new location will feature a delicious variety of composed salads and slow roasted chicken roasted with savory spices, served as a wholesome platter or in hand-crafted sandwiches. Location: Behind Home Plate on Field Level.

Susan RighettiThe Santa Maria area is known for classic Santa Maria BBQ, pinquito beans, and great California Pinot Noir, Syrah and Chardonnay. All of these tasty elements are on the menu at Far Western TavernContemporary California Ranch Cuisine in Orcutt established in 1958.

“Welcome to the Far Western Tavern – Contemporary California Ranch Cuisine inspired by local traditions. For more than five decades, spanning three generations of Minetti family ownership, the Far Western Tavern has been driven by a timeless appreciation for regional cuisine and an inherited commitment to hospitality.”

“Our restaurant is recognized as a landmark of Santa Maria Style Barbecue, a renowned regional fare rooted in native ingredients and methods that were first popularized by 19th century rancheros. Our menu blends this local barbecue style with other dishes that reflect our family’s heritage in the Santa Maria Valley’s Swiss-Italian ranching community. Our menus are graced with fresh flavors from the nearby farms, ranches and vineyards.”

“The Far Western Tavern was established in 1958 by Clarence and Rosalie Minetti along with Rosalie’s cousin Richard Maretti and his wife Jean. Originally located in the historic Palace Hotel building in the town of Guadalupe, the Far Western Tavern quickly became a hometown favorite, attracting locals and visitors alike with its legendary fare and welcoming ambiance. Today the restaurant has its home in a beautiful building in Old Town Orcutt.”

“Since those early days, the Far Western Tavern has outlasted countless culinary trends, remaining true to its original style while keeping pace with contemporary tastes. As Clarence was fond of saying, “To last in this business, you have to like people and you have to serve great food. It’s that simple.” Today, Clarence and Rosalie’s children and grandchildren remain committed to advancing the Far Western Tavern tradition.”

Co-Proprietress, Susan Righetti (representing the founding Minetti Family) joins us. She is also the proprietress of Susie Q’s Brand, purveyors of gift packages of signature local food products. It’s all quite a meaty story…

“Welcome to the Far Western Tavern—contemporary California ranch cuisine inspired by local traditions.”

“Our restaurant is recognized as a landmark of Santa Maria Style Barbecue, a renowned regional fare rooted in native ingredients and methods that were first popularized by 19th century rancheros.”

“Our menu blends this local barbecue style with other dishes that reflect our family’s heritage in the Santa Maria Valley’s Swiss-Italian ranching community, all prepared with fresh flavors from nearby farms, ranches and vineyards.”

Buon appetito!

-The Minetti Family

“Sharing the unique flavors of the Santa Maria Valley with the world”

“As a young girl, Santa Maria style cuisine was always a central part of gatherings at our family ranch. I can still recall the aroma of my mom’s beans simmering on the stove, while ranch-raised steaks, seasoned with the perfect blend of garlic, salt and pepper, sizzled over coals of red oak.”

“This style of cooking, pioneered by Spanish vaqueros of the Santa Maria valley over a hundred years ago, is unique to the central coast of California. The cuts of meat, the flavorful seasonings and the use of local ingredients, like plump, pink pinquito beans, have been passed down for generations; including to my parents, whose love of Santa Maria barbeque led them to open the Far Western Tavern in 1958.”

“While I was working at my parent’s restaurant I enjoyed meeting diners from all over the world who traveled here to experience Santa Maria cuisine. It inspired me to find a way to share the wonderful flavors of my family’s culinary heritage beyond the restaurant. So in 1981, I created the first Susie Q Brand products and created relationships with local grocers who kindly put them on their store shelves.”

“I’m proud that Susie Q Brand is the original maker of authentic, artfully-crafted Santa Maria style food, and even as we’ve grown, we’re still a family run business. Today my children, and even grandchildren, help us share more of our family recipes, including delicious Santa Maria style salsas, locally grown pinquito beans, and red oak chips for grilling – everything you need to create an authentic Santa Maria style barbeque in your own home!” – Susan Righetti

Podcasts

Segment One: Show Preview with Co-Host Andy Harris
Segment Two: “The Big Cheese” Grilled Cheese Festival & Competition
Segment Three: Gretchen Kurz, Dining Writer, Critic, Orange Coast Magazine Part One
Segment Four: Gretchen Kurz, Dining Writer, Critic, Orange Coast Magazine Part Two
Segment Five: Executive Chef Robert Biebrich, Angel Stadium, Legends Hospitality Part One
Segment Six: Executive Chef Robert Biebrich, Angel Stadium, Legends Hospitality Part Two
Segment Seven: Susan Righetti, Far Western Tavern & Susie Q’s Brand, Santa Maria & Orcutt, CA Part One
Segment Eight: Susan Righetti, Far Western Tavern & Susie Q’s Brand, Santa Maria & Orcutt, CA Part Two

Show 207, January 21, 2017: Show Preview with Andy Harris, Co-Host & Executive Producer

The Dumpling Trail in Richmond British Columbia“The SoCal Restaurant Show” is going international. On Saturday morning, January 28th the show is live from Richmond, B.C. (“Where the Far East Meets the Canadian West Coast”) for their festive celebration of Chinese New Year.

Now am enticing preview of this Saturday’s overflowing show with Co-Host & Executive Producer Andy Harris. 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 actually probably a pretty good thing…

The Founder and Co-Proprietor of James Republic Restaurant in Long Beach is Chef Dean James Max of DJM Restaurants, a multiple James Beard Award nominee. His opening Executive Chef there is the talented David MacLennan. In a bit over three years they have made this relaxed vibe restaurant one of the prominent dining destinations in Long Beach. On February 8th at James Republic at Courtyard by Marriott Downtown Long Beach they are presenting a multi-course dining spectacular with Chef Amar Santana to benefit Careers through Culinary Arts Program (C-CAP.) Chefs Dean & David join us to preview C-CAP’s Winter Harvest Benefit Dinner at James Republic on Wednesday, February 8th.

Our regular Contributor on the San Diego dining scene, Anita Lau, The Diary of a Mad Hungry Woman blogger, joins us. She will provide us with the highlights of her “Best Meal” of 2016. Surprisingly (because Orange County is her regular beat) it turns out to be the destination restaurant in a boutique hotel in Downtown San Diego!

The original Water Grill, one of the area’s premier fine-dining seafood restaurants, opened in Downtown Los Angeles in 1989. There are now busy locations in Downtown Los Angeles, Santa Monica, San Diego, South Coast Plaza – Costa Mesa, and, just launched this month, Dallas. The new South Coast Plaza location is nearly 18,000 square feet. We’ll meet proprietor & distinguished restaurateur Sam King of King’s Seafood Company.

Chicken is a versatile protein, typically a good value, and much in the news these days. We’re talking Chicken 101 with our resident Meatheads from West Coast Prime Meats, Terry Hanks and Jay Henderson. Between the two of them they clock in with over 50 years of experience in the business!

How about some premium wine to celebrate the New Year? Our resident wine expert, Kyle Meyer of Wine Exchange in Santa Ana, joins us. He’ll preview the expectations for the 2015 vintage in California and we’ll see what else he’ll uncork for us. Always highly informative & entertaining.

We love it when competitive chefs generously donate their time to support a worthy cause. Behold, the Pizza Throwdown on Sunday, January 29th from 11:00 a.m. to 1:30 p.m. at Master Baker Dean Kim’s OC Baking Co. in Orange benefiting Chef Bill Bracken’s Bracken’s Kitchen (created to help end food insecurity in Orange County and beyond.) Only 100 VIP and General Admission tickets are available.

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

Play

January 21: James Republic, Mad Hungry Woman, Sam King, West Coast Prime Meats, Wine Exchange, Pizza Throwdown

Podcasts

Segment One: Show Preview with Andy Harris, Co-Host & Executive Producer
Segment Two: Executive Chef / Restaurateur Dean James Max of DJM Restaurants & Executive Chef David MacLennan of James Republic, Long Beach
Segment Three: Anita Lau, “Diary of a Mag Hungry Woman” Blogger
Segment Four: Restaurateur Sam King, CEO, King’s Seafood Company Part One
Segment Five: Restaurateur Sam King, CEO, King’s Seafood Company Part Two
Segment Six: The “Meatheads” from West Coast Prime Meats, Terry Hanks and Jay Henderson on Chicken
Segment Seven: Kyle Meyer, Co-Proprietor, Wine Exchange, Santa Ana
Segment Eight: The Pizza Throwdown. OC Baking’s Dean Kim and Brent Omeste of Centro Collective

The Dumpling Trail in Richmond British Columbia“The SoCal Restaurant Show” is going international. On Saturday morning, January 28th the show is live from Richmond, B.C. (“Where the Far East Meets the Canadian West Coast”) for their festive celebration of Chinese New Year.

Now am enticing preview of this Saturday’s overflowing show with Co-Host & Executive Producer Andy Harris. 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 actually probably a pretty good thing…

The Founder and Co-Proprietor of James Republic Restaurant in Long Beach is Chef Dean James Max of DJM Restaurants, a multiple James Beard Award nominee. His opening Executive Chef there is the talented David MacLennan. In a bit over three years they have made this relaxed vibe restaurant one of the best dining destinations in Long Beach. On February 8th at James Republic at Courtyard by Marriott Downtown Long Beach they are presenting a multi-course dining spectacular with Chef Amar Santana to benefit Careers through Culinary Arts Program (C-CAP.) Chefs Dean & David join us to preview C-CAP’s Winter Harvest Benefit Dinner at James Republic on Wednesday, February 8th.

Our regular Contributor on the San Diego dining scene, Anita Lau, The Mad Hungry Woman blogger, joins us. She will provide us with the highlights of her “Best Meal” of 2016. Surprisingly (because Orange County is her regular beat) it turns out to be the destination restaurant in a boutique hotel in Downtown San Diego!

The original Water Grill, one of the area’s best fine-dining seafood restaurants, opened in Downtown Los Angeles in 1989. There are now busy locations in Downtown Los Angeles, Santa Monica, San Diego, South Coast Plaza – Costa Mesa, and, just launched this month, Dallas. The new South Coast Plaza location is nearly 18,000 square feet. We’ll meet proprietor & distinguished restaurateur Sam King of King’s Seafood Company.

Chicken is a versatile protein, typically a good value, and much in the news these days. We’re talking Chicken 101 with our resident Meatheads from West Coast Prime Meats, Terry Hanks and Jay Henderson. Between the two of them they clock in with over 50 years of experience in the business!

How about some premium wine to celebrate the New Year? Our resident wine expert, Kyle Meyer of Wine Exchange in Santa Ana, joins us. He’ll preview the expectations for the 2016 vintage in California and we’ll see what else he’ll uncork for us. Always highly informative & entertaining.

We love it when competitive chefs generously donate their time to support a worthy cause. Behold, the Pizza Throwdown on Sunday, January 28th from 11:00 a.m. to 1:30 p.m. at Master Baker Dean Kim’s OC Baking in Orange benefiting Chef Bill Bracken’s Bracken’s Kitchen (created to help end food insecurity in Orange County and beyond.) Only 100 VIP and General Admission tickets are available.

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

Dean James MaxThe Founder and Co-Proprietor of James Republic Restaurant in Long Beach is Chef Dean James Max of DJM Restaurants, a multiple James Beard Award nominee. His opening Executive Chef there is the talented David MacLennan. In a bit over three years they have made this relaxed vibe restaurant one of the best dining destinations in Long Beach. Their Brunch is a standout, too. Think Chorizo & Cheddar Croissant.

On February 8th at James Republic at Courtyard by Marriott Downtown Long Beach they are presenting a multi-course dining spectacular along with Chef Amar Santana (Vaca & Broadway by Amar Santana) to benefit the Careers through Culinary Arts Program (C-CAP.) Chef Amar is a distinguished C-CAP Alum.

The evening includes a cocktail reception with local craft beer, sparkling wine and still wine and passed hors d’oeuvres. Then it’s a sumptuous seated dinner with three waves of ample food platters served Family-style. Each wave of the three incudes separate platters from each chef. That’s three platters of delights for each wave. Dessert and gourmet chocolates conclude the festivities. If you go away hungry it’s your own fault. There is also both a live & silent auction with crave-worthy items with great appeal for any foodie.

Tickets (and there are only 150 reservations available) are $195 per guest with $150 of that being Tax Deductible.

Chefs Dean & David join us to preview C-CAP’s Winter Harvest Benefit Dinner at James Republic on Wednesday, February 8th.

Anita Lau of Mad Hungry WomanOur regular Contributor on the San Diego dining scene, Anita Lau, The Mad Hungry Woman blogger, joins us. She will provide us with the tempting highlights of her Best Meal” of 2016.

Surprisingly (because Orange County is her regular beat) It turns out to be the destination restaurant in a boutique hotel in Downtown San Diego! A new executive chef is stirring the pot there with the unexpected addition of some Filipino ingredients.

Think Venison Tartare…

Sam KingThe original Water Grill, one of the area’s best fine-dining seafood restaurants, opened in Downtown Los Angeles in 1989. There are now busy locations in Downtown Los Angeles, Santa Monica, San Diego, South Coast Plaza – Costa Mesa, and, just launched this month, Dallas. The new South Coast Plaza location is nearly 18,000 square feet.

Focusing on first-of-season seafood, Water Grill prides itself in offering the broadest selection of fin fish, oysters, crustaceans and shellfish to its guests.

“It’s been a dream of ours to bring Water Grill to Orange County,” says Sam King, CEO of the Orange County based King’s Seafood Company. “We hold this project near and dear to our hearts, and we’re so excited to open Water Grill right here in our own backyard. We look forward to sharing our passion for outstanding quality seafood and attentive service with our longtime friends and neighbors.”

The largest Water Grill to date, the nearly 18,000 square-foot restaurant and adjacent patio were designed in partnership with Hatch Design Group. Taking inspiration from a refurbished ship, the restaurant features reclaimed locally-sourced woods and authentic nautical components paired with rustic and iron finishes. A central, copper-top bar anchors the space, while an additional bar is located in the outdoor patio area, offering a multitude of seating options.

The 500-seat restaurant boasts several private dining options and multiple event spaces, ideal for intimate celebrations, business gatherings, large parties and charity events.

We’ll meet proprietor & distinguished restaurateur Sam King of King’s Seafood Company.

King’s Seafood Distribution, the company’s private seafood distribution operation based in Santa Ana, CA provides all the seafood for Water Grill’s menu. Streamlining the process from ocean to table, King’s Seafood Company provides the best quality and largest variety of available seafood to its 20 restaurants. Menus are crafted daily to account for freshly caught fish and seasonal culinary changes for Water Grill guest to enjoy.

“We’re lucky to have incredibly long-lasting relationships with fishermen and purveyors along both coasts, providing a vast selection of quality products for our restaurants,” said King. “We pride ourselves in having a wide variety of fresh seafood. Our continued goal is to have as many live products as possible.”

King’s Seafood Company is based in Costa Mesa, California and has evolved from more than 70 years of family restaurant and hospitality experience, opening their first restaurant in Los Angeles in 1945. Founded by cousins Sam and Jeff King, the company operates six different restaurant concepts that include the King’s Fish House concept with 11 locations throughout Southern California, Nevada, and Arizona.  King’s also operates King Signature Group, which includes Water Grill in Downtown Los Angeles, Santa Monica South Coast Plaza, Dallas and San Diego, 555 East in Long Beach, Lou & Mickey’s in San Diego’s Gaslamp District, Pier Burger on the Santa Monica Pier, and Fish Camp in Huntington Beach.

Chicken 101 from the Meatheads at West Coast Prime MeatsChicken is a versatile protein, typically a good value, and much in the news these days. What should you know about the antibiotics in fresh chicken that many of the fast food chains have promised to eliminate?

Also, what is Free Range Chicken anyway? Is it really worth the premium price?

We’re talking Chicken 101 with our resident Meatheads from West Coast Prime Meats, Terry Hanks and Jay Henderson. Between the two of them they clock in with over 50 years of experience in the business!

Kyle Meyer of Wine ExchangeHow about some premium wine to celebrate the New Year? Our resident wine expert, Kyle Meyer of Wine Exchange in Santa Ana, joins us.

Kyle will preview the expectations for the 2016 vintage in California and we’ll see what else he’ll uncork for us. Always highly informative & entertaining.

Pizza ThrowdownWe love it when competitive chefs generously donate their time to support a worthy cause. Behold, the Pizza Throwdown on Sunday, January 29th from 11:00 a.m. to 1:30 p.m. at Master Baker Dean Kim’s OC Baking Co. in Orange benefiting Chef Bill Bracken’s Bracken’s Kitchen (created to help end food insecurity in Orange County and beyond.) Only 100 VIP & Regular Admission tickets available.

It all began when Chefs Chad Urata and Brent Omeste of the embryonic Centro Collective challenged OC Baking Company’s Master Baker Dean Kim to a pizza throwdown. Not realizing that Dean thrives on wagers, Dean took it one step further and enlisted veteran OC pizza master Sandro Nardone to join him.

When other chefs caught wind of it via social media, The Veterans’ team is now six strong with the addition of Chef Dee Nyugen, Chef Greg Daniels, Lisa Gilmore and of course, Chef Bill Bracken.

On Sunday, January 29th, the friendly rivalry will include both teams creating their best pizza to be judged by participants at the event. Who will win the challenge? You be the judge!

All tickets (VIP @ $50 & General Admission @ $20) include pizza, non-alcoholic beverages and a token to vote for your favorite team.

Podcasts

Segment One: Show Preview with Andy Harris, Co-Host & Executive Producer
Segment Two: Executive Chef / Restaurateur Dean James Max of DJM Restaurants & Executive Chef David MacLennan of James Republic, Long Beach
Segment Three: Anita Lau, “Diary of a Mag Hungry Woman” Blogger
Segment Four: Restaurateur Sam King, CEO, King’s Seafood Company Part One
Segment Five: Restaurateur Sam King, CEO, King’s Seafood Company Part Two
Segment Six: The “Meatheads” from West Coast Prime Meats, Terry Hanks and Jay Henderson on Chicken
Segment Seven: Kyle Meyer, Co-Proprietor, Wine Exchange, Santa Ana
Segment Eight: The Pizza Throwdown. OC Baking’s Dean Kim and Brent Omeste of Centro Collective

Show 187, September 3, 2016: Show Preview with Executive Producer & Co-Host Andy Harris and Chef Andrew Gruel of Slapfish Restaurant Group

Happy Labor Day Weekend. Our soundest advice…? Celebrate with something great to eat along the way…

Andrew Gruel and his son WilliamExecutive Chef Andrew Gruel of the rapidly growing Slapfish empire with restaurants in Huntington Beach, Brea, Laguna Beach, Newport Beach, LAX, Irvine at UCI and, most recently, The Los Angeles Memorial Coliseum for Rams and USC Football, is back as today’s special Guest Host. In May in Chicago during the National Restaurant Association’s annual conclave he received Nation’s Restaurant News’ Trendsetter MenuMaster Award for Slapfish.

Now a provocatively tempting preview of Saturday’s abundant Holiday Weekend 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…

Local 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 best discoveries.

Chefs supporting a worthy cause yet again…The 1st Annual “Tastemakers of Orange County” at SOCO on September 8th benefits The Orange County Asian and Pacific Islander Community Alliance (OCAPICA.) Featured Chefs Amar Santana, Greg Daniels and OCAPICA’s Executive Director Mary Anne Foo join us with the needed 411.

So you want to be a travel writer…? What are the needed prerequisites and how do you potentially make it happen? Travel Journalist and President of the International Food Wine and Travel Writers Association (IFWTWA), Linda Kissam, joins us to provide the straightforward basics.

Riverside’s Wicks Brewing Company is one of the largest brewpubs in the Inland Empire with 16 taps, a great rotating guest tap and bottle list, crave-worthy food, live entertainment and one of the only Brew-On-Premise (BOP) systems in California! Tapping the keg for us are in-studio guests General Manager Ryan Wicks and Head Brewer Brian Herbertson.

CANstruction Long Beach returns on September 15th in the Landmark Square Building lobby to benefit Food Finders (food rescue / food bank.) The creative folks at Moffatt & Nichol are competing for the 3rd time. Ari Konyalian of Moffatt & Nichol joins us with all the specifics.

Our Co-Host Chef Andrew Gruel of The Slapfish Restaurant Group will be at the Los Angeles Times The Taste” this Sunday at Paramount Pictures Studios historic lot in Hollywood for “Flavors of L.A.” hosted by Jonathan Gold. He gives us a preview of his food station (an incredible premium surf & turf burger creation that’s quite a mouthful.) Also on the menu is some tasty and nutritious conversation about the appeal of sardines. Bait fish no more…Respect the humble sardine.

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

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Show 187, September 3, 2016: Chefs Amar Santana and Greg Daniels – “Tastemakers of Orange County”

Amar SantanaChefs supporting a worthy cause yet again…The 1st Annual “Tastemakers of Orange County” at SOCO on September 8th benefits The Orange County Asian and Pacific Islander Community Alliance (OCAPICA.) The lineup of culinary talents is impressive.

This culinary event celebrates the Asian and Pacific Islander community, culture, and heritage and gives guests the opportunity to taste and indulge in Asian and Pacific Island-inspired cuisines and beverages from distinguished chefs throughout Orange County.

Greg Daniels of Haven GastropubThe Orange County Asian and Pacific Islander Community Alliance (OCAPICA) was established in 1997 with the vision to build healthier, happier, and stronger communities and strives to transform Orange County through innovative programs and strategies that can be a model for other individuals, groups, and organizations to follow in efforts to change.

Featured benefit Chefs Amar Santana (Vaca & Broadway by Amar Santana) and Greg Daniels (Haven Gastropub) join us with the needed 411. Also Mary Anne Foo, the Executive Director of OCAPICA.

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September 3: Anne Marie Panoringan, Tastemakers of OC, Linda Kissam, Wicks Brewing, CANstruction Long Beach

Podcasts

Segment One: Show Preview with Executive Producer & Co-Host Andy Harris and Chef Andrew Gruel of Slapfish Restaurant Group
Segment Two: Food Journalist Anne Marie Panoringan, OC Weekly
Segment Three: Chefs Amar Santana and Greg Daniels – “Tastemakers of Orange County”
Segment Four: Linda Kissam, President, International Food, Wine and Travel Writers Association
Segment Five: Wicks Brewing Company, Riverside Part One
Segment Six: Wicks Brewing Company, Riverside Part Two
Segment Seven: CANstruction Long Beach, Team Moffat & Nichol’s Ari Konyalian
Segment Eight: Chef Andrew Gruel, Chief Seafood Officer, Slapfish Restaurant Group

Happy Labor Day Weekend. Our soundest advice…? Celebrate with something great to eat along the way…

Andrew Gruel and his son WilliamExecutive Chef Andrew Gruel of the rapidly growing Slapfish empire with restaurants in Huntington Beach, Brea, Laguna Beach, Newport Beach, LAX, Irvine at UCI and, most recently, The Los Angeles Memorial Coliseum for Rams and USC Football, is back as today’s special Guest Host. In May in Chicago during the National Restaurant Association’s annual conclave he received Nation’s Restaurant News’ Trendsetter MenuMaster Award for Slapfish.

Now a provocatively tempting preview of Saturday’s abundant Holiday Weekend 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…

Local 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.

Chefs supporting a worthy cause yet again…The 1st Annual “Tastemakers of Orange County” at SOCO on September 8th benefits The Orange County Asian and Pacific Islander Community Alliance (OCAPICA.) Featured Chefs Amar Santana, Greg Daniels and Dean Kim join us with the needed 411.

So you want to be a travel writer…? What are the needed prerequisites and how do you potentially make it happen? Travel Journalist and President of the International Food Wine and Travel Writers Association (IFWTWA), Linda Kissam, joins us to provide the straightforward basics.

Riverside’s Wicks Brewing Company is one of the largest brewpubs in the Inland Empire with 16 taps, a great rotating guest tap and bottle list, crave-worthy food, live entertainment and one of the only Brew-On-Premise (BOP) systems in California! Tapping the keg for us are in-studio guests General Manager Ryan Wicks and Head Brewer Brian Herbertson.

CANstruction Long Beach returns on September 15th in the Landmark Square Building lobby to benefit Food Finders (food rescue / food bank.) The creative folks at Moffatt & Nichol are competing for the 3rd time. Ari Konyalian of Moffatt & Nichol joins us with all the specifics.

Our Co-Host Chef Andrew Gruel of The Slapfish Restaurant Group will be at the Los Angeles Times “The Taste” this weekend at Paramount Pictures Studios historic lot in Hollywood. He’ll give us a preview of his food station and, with any luck, plenty more.

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

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.

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

Amar SantanaChefs supporting a worthy cause yet again…The 1st Annual “Tastemakers of Orange County” at SOCO on September 8th benefits The Orange County Asian and Pacific Islander Community Alliance (OCAPICA.)

This culinary event celebrates the Asian and Pacific Islander community, culture, and heritage and gives guests the opportunity to taste and indulge in Asian and Pacific Island-inspired cuisines and beverages from distinguished chefs throughout Orange County.

Greg Daniels of Haven GastropubThe Orange County Asian and Pacific Islander Community Alliance (OCAPICA) was established in 1997 with the vision to build healthier, happier, and stronger communities and strives to transform Orange County through innovative programs and strategies that can be a model for other individuals, groups, and organizations to follow in efforts to change.

Featured benefit Chefs Amar Santana (Vaca & Broadway by Amar Santana,) Greg Daniels (Haven Gastropub) and Dean Kim (OC Baking Co.) join us with the needed 411.

Linda KissamSo you want to be a travel writer…? If you can express yourself well then what are the needed prerequisites and how do you potentially make it happen?

Travel Journalist and President of the International Food Wine and Travel Writers Association (IFWTWA), Linda Kissam, joins us to provide the straightforward basics.

The International Food Wine & Travel Writers Association (IFWTWA) is a global network of professional journalists who cover the hospitality and lifestyle fields, and the people who promote them.

Brian Herbertson and Ryan WicksRiverside’s Wicks Brewing Company is one of the largest brewpubs in the Inland Empire with 16 taps, a great rotating guest tap and bottle list, crave-worthy food, live entertainment and one of the only Brew-On-Premise (BOP) systems in California!

Wicks Brewing Co was founded in 2013 with the sole purpose of bringing great craft beer and food to the Inland Empire in an environment that the whole family could enjoy. The Wicks Brewing Co’s brewpub houses a beautiful 7 bbl copper brew house, which is visible from their open floor taproom and restaurant. You will often see their brewers at work creating their next batch of great craft beer!

The taproom also showcases a 6 station Brew-On-Premise (BOP) system which allows guests the opportunity to brew their own beer under the personal guidance of one of The Wicks’ brewers.

Wicks’ Paladin Hoppy Pale Ale is a liberally hopped pale ale. It brought home bronze at the World Beer Cup in 2016 and back-to-back gold at the 2015 and 2016 Los Angeles International Beer Competitions. Copious amounts of citra and cascade hops impart layers of tropical fruit notes and grapefruit aromatics.

Tapping the keg for us are in-studio guests General Manager Ryan Wicks and Head Brewer Brian Herbertson.

Ryan Wicks is also the Vice President of the Inland Empire Brewers Guild and Brian Herbertson is the Event Chairman. Their inaugural Summer Send Off Beer Festival is Saturday, September 17th at Riverside Municipal Airport.

The Inland Empire Brewers’ Guild is a 501c6 non-profit organization whose mission is to both promote and celebrate beer culture in the Inland Empire.

Canstruction Long BeachCANstruction Long Beach returns on September 15th in the Landmark Square Building lobby to benefit Food Finders (food rescue / food bank.)

What is CANstruction? CANstruction is an international design-build competition. Long Beach is one of over 100 cities that combines the fun of a design-build competition with an ingenious way to help feed hungry people. Local students mentored by these professionals, create phenomena structures built entirely out of canned food. Judging occurs in categories such as Best Use of Labels, Structural Ingenuity, Best Meal, Most Cans, People’s Choice and Jurors’ Favorite, and awards are presented following the exhibition. At the close of the exhibition all of the canned food used in these structures is donated to the Food Finders fresh food rescue / food bank.

“Food Finders is a multi-regional food bank and food rescue program headquartered in Lakewood. We pick up donated food from hundreds of local grocery stores, bakeries, restaurants and produce markets and distribute it directly to missions, shelters and social service agencies to feed the needy and impoverished. Our volunteers and staff­ drivers pick up and deliver on a same-day basis. On average, Food Finders helps provide enough food for 39,000 meals a day, reducing the amount of food insecurity and food waste prevalent throughout Southern California.”

The creative folks at Moffatt & Nichol are competing for the 3rd time. Ari Konyalian of Moffatt & Nichol joins us with all the specifics.

Andrew Gruel at the AM830 KLAA StudiosOur Co-Host, Chef Andrew Gruel of The Slapfish Restaurant Group, will be at the Los Angeles Times “The Taste” this weekend at Paramount Pictures Studios historic lot in Hollywood. He’ll give us a preview of his food station and probably plenty more.

Podcasts

Segment One: Show Preview with Executive Producer & Co-Host Andy Harris and Chef Andrew Gruel of Slapfish Restaurant Group
Segment Two: Food Journalist Anne Marie Panoringan, OC Weekly
Segment Three: Chefs Amar Santana and Greg Daniels – “Tastemakers of Orange County”
Segment Four: Linda Kissam, President, International Food, Wine and Travel Writers Association
Segment Five: Wicks Brewing Company, Riverside Part One
Segment Six: Wicks Brewing Company, Riverside Part Two
Segment Seven: CANstruction Long Beach, Team Moffat & Nichol’s Ari Konyalian
Segment Eight: Chef Andrew Gruel, Chief Seafood Officer, Slapfish Restaurant Group

Show 168, April 23, 2016: Show Preview with Executive Producer & Co-Host Andy Harris & 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.

Congrats to Co-Host Chef Andrew Gruel on his Nation’s Restaurant News 2016 Menu Masters Award as a Trendsetter. Presented annually by Nation’s Restaurant News, the prestigious awards honor outstanding foodservice research and development. Chef Andrew will receive his MenuMaster Award in a by-invitation-only reception at The Drake Hotel in Chicago on May 21st during the National Restaurant Association’s convention.

Now an enticing sneak peak of Saturday’s appetizing show and not, with profuse apologies, for dieters. If we’re doing it right we will always leave you hungry and thirsty. In our case that’s actually a good thing…

One of the newest additions to Santa Ana’s 4th Street Market is Pig Pen Delicacy. It’s a fresh take on American comfort food using an array of sophisticated and modern interpretations of bacon and pork favorites. Co-owner and Director of Operations Jason Trinh joins us with all the pork-a-licious details.

It’s time for America’s favorite pastime…Ballpark food. It’s our always anticipated annual report on what’s new on the menu at Angel Stadium with Executive Chef Robert Biebrich. It’s the 50th season at Angel Stadium so expect to be impressed.

Since The Pie Hole launched in The Arts District of Downtown L.A. in 2011 it’s been a word-of-mouth and social media sensation. The Pie Hole offers fresh baked sweet pie by the slice, individual savory pies, and their own premium coffee. Co-owner Sean Brennan joins us with his fresh-from-the-oven recipe for sweet (and savory) success.

The Four Brix Winery in Ventura grew out of three couples’ hobby of making premium wine at home for their appreciative friends. The Winery represents a throwback to the days of blended wines made in California. Winemaker and Partner Gary Stewart uncorks it for us.

One of the more unusual finds at the recent Natural Products Expo West in Anaheim was Tin Star Foods. They produce Cultured Ghee and Cultured Brown Butter in small batchers. Tin Star Foods Founder, Hima Pandya, is our guest.

The annual Dine LBC – Long Beach Restaurant Week is taking place April 23 – May 1, 2016. Each participating restaurant from twelve unique neighborhoods in the city offers a three course menu priced at $20, $30, $40 or $50, either per guest with wine pairing options at fine dining locations OR dinner for two priced at $20, $30, $40 or $50, where diners share an appetizer, each enjoy their own entree, then share a dessert at more casual establishments. One of the participating restaurants in DINE LBC is Domenico’s Italian Restaurant, Long Beach’s oldest restaurant. Proprietor Mike Rhodes joins us.

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

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Show 167, April 9, 2016: Show Preview with Executive Producer & Co-Host Andy Harris & Chef Andrew Gruel

Program Note for Saurday, April 16thOur Halos are playing an unusual 11:10 a.m. start on the road with the Minnesota Twins. We’ll be back with another big show on April 23rd at 10:00 a.m. See you then.

Andrew Gruel and his son WilliamExecutive 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.

Now an enticing sneak peak of Saturday’s mouthwatering show and not, with profuse apologies, for dieters. If we’re doing it right we will always leave you hungry and thirsty. In our case that’s actually a good thing…

The annual Dine LBC – Long Beach Restaurant Week is taking place April 23 – May 1, 2016. Each participating restaurant from twelve unique neighborhoods in the city offers a three course menu priced at $20, $30, $40 or $50, either per guest with wine pairing options at fine dining locations OR dinner for two priced at $20, $30, $40 or $50, where diners share an appetizer, each enjoy their own entree, then share a dessert at more casual establishments. Producer Terri Henry and Executive Chef David MacLennan of James Republic (an encoring participating restaurant) are our guests.

The Pacific Food & Beverage Museum is inaugurating The Thoughtful Feast,” a new series of curated dinners that highlight the culinary heritage of Southern California, the Pacific Coast, American West, and beyond. The first dinner on April 11th will focus on a region of the American South that in the early 1700s developed a cosmopolitan cuisine. Host Chef Brian Dunsmoor of Hatchet Hall in Culver City and The Pacific Food & Beverage’s Museum’s Philip Dobard are with us to set the ample table.

Noted gourmand Darrell Corti of Corti Brothers gourmet grocery and spirit purveyors in Sacramento is the Chairman of the globally respected L.A. International Extra Virgin Olive Oil Competition. We’ll chat about the Best of Show award recipients and lots more. TheDailyMeal.com has dubbed him one of the coolest people in food and drink in America.

Chef Michael Puglisi (ex-Bouchon Beverly Hills) is the Electric City Butcher at the 4th Street Market in Santa Ana. He was greatly influenced by a cousin in Sicily who has a popular, neighborhood butcher shop there. Chef Michael is a custom, whole animal, artisan butcher. We’ll meet him.

Executive Chef Amar Santana (a C-CAP graduate) is the Proprietor of Broadway by Amar Santana in Laguna Beach and the new Vaca in Costa Mesa. Both restaurants have highly innovative beverage programs to compliment the stellar cuisine. Chef Amar was also one of two finalists on Bravo’s Top Chef Season 13 which just concluded with a cliff-hanger of a two-part finale in Las Vegas. Chef Amar is our guest.

The 3rd Annual “The Big Cheese” Grilled Cheese Festival & Competition returns to Provisions Market in Orange on Tuesday, April 19th. Provisions Market and OC Baking Co. will celebrate National Grilled Cheese Month with fellow OC Chefs and a ProAm Challenger in an intense (but light-hearted) grilled cheese competition. Event co-founder, Chef Greg Daniels of Provisions, joins us with the gooey overview courtesy of Tillamook County Creamery Association.

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

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