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!

Play

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.

Play

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!

Play

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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Show 167, April 9, 2016: Chef Greg Daniels, “The Big Cheese” Grilled Cheese Festival & Competition

The Big Cheese Grilled Cheese CompetitionThe 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 grilled cheese competition. All are in competition for the coveted title of “The Big Cheese.”

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 will offer a selection of its award-winning cheeses and butter for use at the festival. Participating chefs will present their own spin on the classic grilled cheese sandwich that festival attendees will sample and then vote on.

“Now in our third year, this event has served to unite our local chefs and engage them in a lighthearted competition,” commented Chef Greg Daniels, who oversees the kitchens at Provisions Market and Haven Gastropub.

This year’s event will again feature one ProAm competitor who will be selected by event organizers in an Instagram contest to join the professional chefs at The Big Cheese 2016. To enter, the public must create and present an original grilled cheese creation on Instagram and use the hashtag #thebigcheese2016 by Thursday, April 14th. The winning entry will be announced Friday, April 15th and the ProAm contender for “The Big Cheese” will participate in the festival on Tuesday, April 19th.

Tickets for the event must be purchased for $60 in advance (will include limited tasters of select craft beer) through Universe. This event will be limited to 100 guests (tickets will be sold at the door, if capacity permits).

Event co-founder, Chef Greg Daniels of Provisions, joins us with all the gooey specifics.

Play

April 9: Amar Santana, James Republic, Brian Dunsmoor, Corti Brothers, Electric City Butcher, Big Cheese

Podcasts

Segment One: Show Preview with Executive Producer & Co-Host Andy Harris & Chef Andrew Gruel
Segment Two: Executive Chef David MacLennan, James Republic, Long Beach
Segment Three: Executive Chef Brian Dunsmoor of Hatchet Hall & Philip Dobard, The Pacific Food & Beverage Museum
Segment Four: Darrell Corti, Corti Brothers, Sacramento & Chair of the L.A. International Extra Virgin Olive Oil Competition Part One
Segment Five: Darrell Corti, Corti Brothers, Sacramento & Chair of the L.A. International Extra Virgin Olive Oil Competition Part One
Segment Six: Chef Michael Puglisi, Electric City Butcher, 4th Street Market, Santa Ana
Segment Seven: Executive Chef Amar Santana, Broadway by Amar Santana & Vaca
Segment Eight: Chef Greg Daniels, “The Big Cheese” Grilled Cheese Festival & Competition

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.

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!

David McLennan of Dine LBCThe 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.

James Republic encores in 2016 as a participating restaurant in DINE LBC. They hosted the launch party this year.

“Our menus are a labor of love – a love of the finest foods. We proudly serve a large array of local artisan products.  Organic is important to us, but more importantly we believe in all natural products without the use of steroids, growth hormones, and animals raised responsibly.  As well as our preference for products and practices that are sustainable, we try to embrace the idea of localism to strengthen our community.   Most of our items are priced under $20 which is incredible considering the high quality of products we serve.  Our passion for the seasons and what it brings to us in food keeps us always searching for great new combinations.  Come join us for a journey in cuisine.”

Producer Terri Henry and Executive Chef David MacLennan of James Republic (an encoring participating restaurant) are our guests with all the tempting specifics.

Brian Dunsmoor of Hatchet HallThe 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, one that is not generally available in greater Los Angeles.

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.

Charleston, South Carolina, was the South’s leading port in the Colonial Era, and the city’s wealth and trade links came to be expressed in a cuisine that included French, African, South Asian, and native foods and techniques. Chef Brian Dunsmoor of Hatchet Hall studied in Charleston and brings his personal experience to recreating a meal that would have been enjoyed in Colonial America but has flavors that are surprising and beguiling to a modern palate. Between courses, Chef Brian will explain the dishes and discuss the region’s culinary culture.

Darrell CortiNoted gourmand Darrell Corti of Corti Brothers gourmet grocery and spirit purveyors in Sacramento is the Chairman of the Los Angeles International Extra Virgin Olive Oil Competition. We’ll chat about the Best of Show award recipients and lots more about gourmet specialty food with the revered Mr. Corti. TheDailyMeal.com has dubbed him one of the coolest people in food and drink in America.

Now in its 17th year, the Los Angeles International Olive Oil Competition is the top ranking EVOO competition in the United States and fifth worldwide. The goal is to bring together the highest standards of integrity and professionalism in awarding medals to the best oils from around the globe.

For “Best of Show – Domestic” there is an award-winner in Delicate, Medium and Robust category oils. Best of Show – Robust is Pacific Sun, Riverview Ranch Tuscan Blend, Yolo County, California.

We’ve tasted this EVOO. It’s a grassy, bright, peppery olive oil.

Suggested Food Pairings: “Delicious with poultry, lamb, beans, soups, or any dish you want to add a little pepperiness to.”

Noted gourmand Darrell Corti of Corti Brothers gourmet grocery and spirit purveyors in Sacramento continues…

From TheDailyMeal.com:
One sign of how cool this Italian-American Sacramento grocer is is the fact that he’ll think the whole idea of being considered cool is just plain silly. Running the family business in the California capital is a full-time job, and he doesn’t have spare moments for a lot of folderol. Of course, Corti is a grocer like Itzhak Perlman plays some fiddle. Corti is simply one of the most deeply knowledgeable food and drink experts in America, able to expound with equal authority on Chinese tea, Spanish vinegar, Central Asian wine, Italian pasta, and about 30,000 other gastronomic topics.

The Corti Brothers online store, where you can buy their Italian specialties even if you don’t live in Sacramento, remains charmingly low-tech and straightforward, giving away very little about the vast treasures and culinary knowledge amassed by this family. At the store itself, you can shop for everything from toilet paper and skim milk to artisanal soy sauce and sherries so rare you can’t even find them in Spain — or just stand in line for one of the California capital’s best deli sandwiches.

Corti, a member of The Daily Meal Council, knows everybody worth knowing in his chosen field, and everybody knows him. They call him “The Professor.” If you’ve never heard of him, well, that sort of makes him even cooler, you know?

Michael PuglisiChef 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.

From Michael Puglisi:
“Electric City Butcher is built upon relationships – our relationship to you, our relationship to sustainable farmers and humanely raised animals, and your relationship to the food that you serve to your friends and family.  ECB is modeled after our family’s shop in Sicily, where guests arrive with an idea of what they’d like, have a conversation with the butcher and leave with freshly prepared cuts.  We take the time to offer personalized service and the highest quality products, because we believe that it matters what we serve to our family and we believe that you will taste the difference.”

Amar Santana at the Top Chef FinaleExecutive 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 Emmy-Award winning Top Chef Season 13 which just concluded with a two-part finale in Las Vegas. Amar battled Chef Jeremy Ford, the Chef de Cuisine of Jean-Georges Vongerichten’s Matador Room in Miami.

Chef Amar’s “Top Chef” Official Bio:
Amar Santana serves as the Executive Chef and Partner at Broadway By Amar Santana in Laguna Beach, CA and Vaca in Costa Mesa, CA. Born in the Dominican Republic, he immigrated to the US at the age of 13 and began his culinary career at 16.

He has been mentored by some of the world’s most renowned chefs, including Charlie Palmer, who helped him develop his skills of expressing his passion through food. By combining flavors and culinary traditions from all over the world, Chef Amar provides a truly unforgettable gastronomical experience.

Chef Amar is our very special guest.

The Big Cheese Grilled Cheese CompetitionThe 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 grilled cheese competition. All are in competition for the coveted title of “The Big Cheese.”

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 will offer a selection of its award-winning cheeses and butter for use at the festival. Participating chefs will present their own spin on the classic grilled cheese sandwich that festival attendees will sample and then vote on.

“Now in our third year, this event has served to unite our local chefs and engage them in a lighthearted competition,” commented Chef Greg Daniels, who oversees the kitchens at Provisions Market and Haven Gastropub.

Tickets for the event must be purchased for $60 in advance (will include limited tasters of select craft beer) through Universe. This event will be limited to 100 guests (tickets will be sold at the door, if capacity permits).

Event co-founder, Chef Greg Daniels of Provisions, joins us with all the gooey specifics.

Podcasts

Segment One: Show Preview with Executive Producer & Co-Host Andy Harris & Chef Andrew Gruel
Segment Two: Executive Chef David MacLennan, James Republic, Long Beach
Segment Three: Executive Chef Brian Dunsmoor of Hatchet Hall & Philip Dobard, The Pacific Food & Beverage Museum
Segment Four: Darrell Corti, Corti Brothers, Sacramento & Chair of the L.A. International Extra Virgin Olive Oil Competition Part One
Segment Five: Darrell Corti, Corti Brothers, Sacramento & Chair of the L.A. International Extra Virgin Olive Oil Competition Part One
Segment Six: Chef Michael Puglisi, Electric City Butcher, 4th Street Market, Santa Ana
Segment Seven: Executive Chef Amar Santana, Broadway by Amar Santana & Vaca
Segment Eight: Chef Greg Daniels, “The Big Cheese” Grilled Cheese Festival & Competition

Show 118, April 18, 2015: Show Preview with Guest Host Chef Andrew Gruel and Producer & Co-Host Andy Harris

Andrew GruelExecutive Chef Andrew Gruel of the rapidly growing Slapfish empire with restaurants in Huntington Beach, Laguna Beach, and, now, Newport Beach is today’s special Guest Host for the first segment. He’s off on location shooting FYI’s “Say It To My Face.”

Now a preview of today’s decadently overstuffed show.

In celebration of National Grilled Cheese Month in April Provisions Market (Chef Greg Daniels) and OC Baking Company (Dean Kim) will join forces to once again host The Big Cheese, Orange County’s grilled cheese festival and competition. Event Co-Founder Greg Daniels and his fellow Orange County Chefs will compete for the title of “The Big Cheese” on Monday, April 20th from 6 p.m. to 8 p.m. at Provisions Market. All proceeds from this year’s event will be donated to You Are Special, a local nonprofit that operates a food pantry to feed the hungry in the Orange community. This week we’ll continue our preview of the event with Co-Founder Chef Greg Daniels of Provisions Market and Haven Gastropub.

Time to set sail for the 5th annual Celebrity Cruises Great Wine Festival. The festivities on Saturday afternoon, May 2nd will feature unlimited tastings from more than 30 exceptional wineries, breweries and spirits, fine cuisine, a silent auction and live musical entertainment. The event benefits the Legal Aid Society of Orange County and Community Legal Services. Celebrity Cruises’ Sommelier Chanelle Duarte and Executive Chef David MacLennan of James Republic in Long Beach join us to preview the benefit.

It’s seemingly always tomato planting time somewhere in the U.S. From striped heirlooms to golden cherry tomatoes, and everything in between to be found at your local farmer’s market tomatoes are creating “Tomatomaniacs” everywhere. Now, Scott Daigre, the founder of the wildly popular, Tomatomania annual seedling sale in California, has teamed up with Jenn Garbee to bring the reader a beautiful and fun guide to growing, preparing and cooking tomatoes, with TOMATOMANIA! A Fresh Approach to Celebrating Tomatoes in the Garden and in the Kitchen. Scott is performing a cooking demonstration at the L.A. Times Festival of Books, Saturday afternoon, April 18th. He’s our guest.

ChocXO “Bean To Bar Chocolatier” starts with fine flavor cacao beans from Central and South America. ChocXO believes in the quality of the bean above all else. They process them using the latest technology and highest quality raw materials locally in their Irvine factory. From this incredible liquid chocolate ChocXO creates their own chocolate bars, filled chocolates, chocolate bark, and other chocolate specialties. The factory is available for tours Tuesday through Saturday. ChocXO Partner and General Manager Armon Demarco is our guest.

Del Frisco’s Grille’s (Irvine SpectrumExecutive Chef Sarah Daniels is joining forces with San Clemente’s award-winning craft brewery, Left Coast Brewery, to present a special beer dinner on Monday, April 27th. It’s four-courses along with four Left Coast Brewery pairings for a modest $35.00 per person plus tax and gratuity. The menu for the evening is a total original created for the evening by Chef Sarah, the first female executive chef in the Del Frisco’s Grille system. Chef Sarah Daniels and Shawn Hadjis of Left Coast Brewing Co. (Director of Sales and Marketing) join us with a preview.

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

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