Show 213, March 4, 2017: Show Preview with Co-Host Andy Harris

Team USA wins Hold at the 2017 Bocuse D'orWe have been enthusiastically following the incredible “Road to Lyon” for Team USA in the prestigious Bocuse d’Or International Culinary Competition since Chef Mathew Peters (formerly with Thomas Keller’s per se) and his Commis, Harrison Turone, reigned supreme in a fierce cooking competition at The Venetian Resort in Las Vegas in December 2015 to win the honor of representing Team USA in 2017 sat the Bocuse d’Or . For the first time in the 30- year history of the biannual Bocuse d’Or, Team USA took the coveted First Place Gold Statue in late January in Lyon.

You can join in an exclusive, well-deserved salute to our proud Team USA at a reception of specialty cocktails and canapes at Chef Walter Manzke’s (member of the ment’or BKB Culinay Council) Republique in Los Angeles on Monday evening, March 13th from 7 to 9:30 p.m. Both Chefs Mathew and Harrison will be there as well as the prized Gold Statue. Tickets are available right here. See you there!

Now an appetizing preview of this Saturday’s fully-loaded show. It’s not, with profuse apologies, for dieters. If we’re successful we will always leave you incredibly hungry and thirsty. In our case that’s actually a pretty good thing…

L.A.’s Legendary Restaurants – Celebrating the Famous Places Where Hollywood Ate, Drank, and Played is an illustrated history (with rare & unusual recipes) of dozens of landmark eateries from throughout the City of Angels. From such classics as Musso & Frank and The Brown Derby in the 1920s to the see-and-be-seen crowds at Chasen’s, Romanoffs, and Ciro’s in the mid-20th century to the dawn of California cuisine at Ma Maison and Spago Sunset in the 1970s and ‘80s, L.A.’s Legendary Restaurants celebrates the famous locations where Hollywood ate, drank, and played. Author, chef, culinary instructor and Certified Culinary Professional George Geary is our guest.

Chef Dino Ferraro is affectionately known as the “Godfather of Italian Cuisine” in Huntington Beach with three popular Italian/Mediterranean Restaurants located in this prominent beach community know as Surf City USA. Chef Dino’s flagship is the recently expanded Capone’s Cucina and his other establishments are Black Trumpet Bistro and Mona Lisa Cucina.

Laurel Tavern, an American Gastropub, is new in Hermosa Beach. The menu maker is Chef Roger Hayot who is known to local foodies for his pioneering work as Owner/Chef at Los Angeles’ (now departed) Authentic Café. GM Lee Farrell is the architect of the civilized libation program there including an ambitious selection of rotating craft beers. We’ll meet them.

Cochon 555 is a national culinary competition for a cause in support of safe, honest foodways and family farms producing heritage breed pigs. The Los Angeles edition of the event takes place on March 12, at Viceroy Santa Monica. Among the five competing chefs is Bruce Kalman of Pasadena’s Union (Farmhouse Italian Fare.) Chef Bruce is our guest along with Cochon 555’s Communications Director Robert McKeown.

The 4th Annual FirkFest is back at the Anaheim Packing District on Saturday, March 11th and this year it’s a Tiki theme. It’s unlimited tastes from 50 casks. Talk about wild & unrestrained. Founder Greg Nagel taps the keg for us on this year’s event to benefit the Orange County Brewer’s Guild.

San Diego’s thriving taco hotspot, Puesto, has expanded to Orange County with a new restaurant in Irvine’s Los Olivos Marketplace. The concept is a fresh, contemporary take on authentic Mexican fare in a relaxed environment. Executive Creative Chef Katy Smith is our guest.

Our Co-Host, Chef Andrew Gruel, is a recognized expert on seafood. Poke outlets are seemingly popping up on every corner and fresh sushi is now available at your neighborhood convenience store. How do you know your poke and sushi is really fresh ? Raw fish needs to be handled, and stored, with care. Chef Andrew to the rescue with what you should know to be better informed!

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

Play

Show 213, March 4, 2017: Greg Nagel, Founder, FirkFest Caskaway

Greg NagelThe 4th Annual FirkFest is back at the Anaheim Packing District on Saturday, March 11th and this year it’s a Tiki theme. It’s unlimited tastes from 50 casks. Talk about wild & unrestrained. It’s beers, food and all-Tiki-themed décor.

“Looking at the previous three Firkfest events, I saw a common denominator: tropical-style beers seemed to stand out. As a huge cocktail nerd that loves Tiki culture, it’s time for the area’s craft brewers to come together, throw on some grass skirts, and make something truly unique,” says founder, organizer, and local beer writer Greg Nagel, @OCBeerBlog.

Food vendors include Tiki-style slider restaurant Hatch and the Iron Press bringing pulled-pork fries and sliders, Adya: Fresh Indian Flavors is bringing tropical Kebab and nacho-like pineapple chaat, and Salt & Ash from P-town is coming up with a pork Musubi-like dish (tbd).

FirkFert is offering a generous $10 off the regular admission price of $55.00 to “SoCal Restaurant Show” listeners. The Discount Code to enter on the Ticket Buying Page is : SoCalRestaurantShow. Cheers…

Founder Greg Nagel taps the keg for us on this year’s event to benefit the Orange County Brewer’s Guild.

Play

March 4: George Geary, Dino Ferraro, Laurel Tavern, Cochon555, FirkFest, Puesto

Podcasts

Segment One: Show Preview with Co-Host Andy Harris
Segment Two: Chef George Geary, Author of L.A.’s Legendary Restaurants
Segment Three: Executive Chef / Restaurateur Dino Ferraro, Capone’s Cucina, Huntington Beach
Segment Four: Laurel Tavern, Hermosa Beach
Segment Five: Executive Chef Bruce Kalman, Union & Cochon 555 L.A. Competitor
Segment Six: Greg Nagel, Founder, FirkFest Caskaway
Segment Seven: Katy Smith, Executive Creative Chef, Puesto, Irvine’s Los Olivos Marketplace
Segment Eight: Executive Chef Andrew Gruel, Slapfish Restaurant Group

Team USA wins Hold at the 2017 Bocuse D'orWe have been enthusiastically following the incredible “Road to Lyon” for Team USA in the prestigious Bocuse d’Or International Culinary Competition since Chef Mathew Peters (formerly with Thomas Keller’s per se) and his Commis, Harrison Turone, reigned supreme in a fierce cooking competition at The Venetian Resort in Las Vegas in December 2015 to win the honor of representing Team USA in 2017 sat the Bocuse d’Or . For the first time in the 30- year history of the biannual Bocuse d’Or, Team USA took the coveted First Place Gold Statue in late January in Lyon.

You can join in an exclusive, well-deserved salute to our proud Team USA at a reception of specialty cocktails and canapes at Chef Walter Manzke’s (member of the ment’or BKB Culinay Council) Republique in Los Angeles on Monday evening, March 13th from 7 to 9:30 p.m. Both Chefs Mathew and Harrison will be there as well as the prized Gold Statue. Tickets are available right here. See you there!

Now an appetizing preview of this Saturday’s fully-loaded show. It’s not, with profuse apologies, for dieters. If we’re successful we will always leave you incredibly hungry and thirsty. In our case that’s actually a pretty good thing…

L.A.’s Legendary Restaurants – Celebrating the Famous Places Where Hollywood Ate, Drank, and Played is an illustrated history (with coveted recipes) of dozens of landmark eateries from throughout the City of Angels. From such classics as Musso & Frank and The Brown Derby in the 1920s to the see-and-be-seen crowds at Chasen’s, Romanoffs, and Ciro’s in the mid-20th century to the dawn of California cuisine at Ma Maison and Spago Sunset in the 1970s and ‘80s, L.A.’s Legendary Restaurants celebrates the famous locations where Hollywood ate, drank, and played. Author, chef, culinary instructor and Certified Culinary Professional George Geary is our guest.

Chef Dino Ferraro is affectionately known as the “Godfather of Italian Cuisine” in Huntington Beach with three popular Italian/Mediterranean Restaurants located in this prominent beach community know as Surf City USA. Chef Dino’s flagship is Capone’s Cucina and his other establishments are Black Trumpet Bistro and Mona Lisa Cucina.

Laurel Tavern, an American Gastropub, is new in Hermosa Beach. The menu maker is Chef Roger Hayot who is known to local foodies for his pioneering work as Owner/Chef at Los Angeles’ (now departed) Authentic Café. GM Lee Farrell is the architect of the civilized libation program there including an ambitious selection of rotating craft beers. We’ll meet them.

Cochon555 is a national culinary competition for a cause in support of safe, honest foodways and family farms producing heritage breed pigs. The Los Angeles edition of the event takes place on March 12, at Viceroy Santa Monica. Among the five competing chefs is Bruce Kalman of Pasadena’s Union (Farmhouse Italian Fare.) Chef Bruce is our guest along with Cochon 555’s Communications Director Robert McKeown. 

The 4th Annual FirkFest is back at the Anaheim Packing District on Saturday, March 11th and this year it’s a Tiki theme. It’s unlimited tastes from 50 casks. Talk about wild & unrestrained. Founder Greg Nagel taps the keg for us on this year’s event to benefit the Orange County Brewer’s Guild.

San Diego’s thriving taco hotspot, Puesto, has expanded to Orange County with a new restaurant in Irvine’s Los Olivos Marketplace. The concept is a fresh, contemporary take on authentic Mexican fare in a relaxed environment. Executive Creative Chef Katy Smith is our guest.

Our Co-Host, Chef Andrew Gruel, is a recognized expert on seafood. Poke outlets are seemingly popping up on every corner and fresh sushi is now available at your neighborhood convenience store. How do you know your poke and sushi is really fresh ? Raw fish needs to be handled, and stored, with care. Chef Andrew to the rescue with what you should know to be better informed!

George GearyL.A.’s Legendary Restaurants – Celebrating the Famous Places Where Hollywood Ate, Drank, and Played is an illustrated history (with coveted recipes) of dozens of landmark eateries from throughout the City of Angels. From such classics as Musso & Frank and The Brown Derby in the 1920s to the see-and-be-seen crowds at Chasen’s, Romanoffs, and Ciro’s in the mid-20th century to the dawn of California cuisine at Ma Maison and Spago Sunset in the 1970s and ‘80s, L.A.’s Legendary Restaurants celebrates the famous locations where Hollywood ate, drank, and played.

Author George Geary leads you into the glamorous restaurants inhabited by the stars through a lively narrative filled with colorful anecdotes and illustrated with vintage photographs, historic menus, and timeless ephemera. Over 100 iconic recipes for entrees, appetizers, desserts, and vintage drinks are included, and all are updated for today’s cook and kitchen.

While many people have heard the story of Elizabeth Taylor requesting that Chasen’s famous chili be flown to her on the set of Cleopatra in Rome, L.A.’s Legendary Restaurants offers facts and trivia that aren’t as well known to the general public, such as Bob Hope’s favorite place to enjoy a hot fudge sundae after the Academy Awards, the restaurant where part of a table was sawed off to accommodate a pregnant Lana Turner, and the pharmacy where composer Harold Arlen wrote “Over the Rainbow” for The Wizard of Oz.

The glamour of the golden age of drive-ins, drugstores, nightclubs, and hotels are also honored. What book on L.A. restaurants would be complete without tales of ice cream sundaes at C.C. Brown’s, cafeteria-style meals at Clifton’s, a late-night breakfast at Ben Frank’s, or a mai tai at Don the Beachcomber?

Author, chef and Certified Culinary Professional George Geary is our guest.

Dino FerraroChef Dino Ferraro is affectionately known as the “Godfather of Italian Cuisine” in Huntington Beach with three popular Italian/Mediterranean Restaurants located in this prominent beach community. Chef Dino’s flagship is Capone’s Cucina and his other establishments are Black Trumpet Bistro and Mona Lisa Cucina.

Capone’s Pasta and Pizza opened in Westminster in 1997. It was at this location that Dino expanded his repertoire and added specials to the standard menu. Customers were hooked on Dino’s ability to transform everyday ingredients into culinary works of art and became regulars.

He sold Capone’s Pasta and Pizza in 2000 and moved to Huntington Beach where he opened Capone’s Cucina with a goal of creating a more gourmet dining experience. In 2002, Dino hired friend and fellow chef, Francois Lieutaud to create a unique paring of French and Italian cuisine. The combination made for an old world European feel and customers loved the larger selection of dishes. Capone’s remodeled and expanded into the space next door late last year.

Dino and Francois rejoined again and started Mona Lisa Cucina with a large variety of gourmet pasta’s and pizza’s to serve the Huntington Beach community. From their early experiments with simple, basic foods grew an appreciation for the sensuality of texture, presentation and fragrance.

The newest addition to Chef Dino’s family of restaurants is The Black Trumpet. This establishment specializes in Mediterranean tapas, small plates that bring the guest the flavors of Italy, France, Greece and Morocco.

Roger HayotLaurel Tavern, an American Gastropub, is new in Hermosa Beach. The menu maker is Chef Roger Hayot who is known to local foodies for his pioneering work as Owner/Chef at Los Angeles’ (now departed) Authentic Café. GM Lee Farrell is the architect of the civilized libation program there including an ambitious selection of craft beers.

It’s a youthful vibe with moderate prices. You order at The Bar and a friendly server brings you your libations and food.

Weekend Brunch includes specialties like Lemon Ricotta Stuffed French Toast and Mohawk Smoked Bacon.

Dinner specialties are the Sausage Board with bratwurst, apple & smoked gouda sausage, andouille sausage and accompaniments, and Smoked Chicken Salad with mahon cheese, marcona almonds, piquillio peppers, mushrooms, chickpeas and pickled red onion.

The ample bar program includes an international “Build Your Own Mule” option.

We’ll meet both Chef Roger and GM Lee.

Bruce Kalman on Union PasadenaCochon555 is a national culinary competition for a cause in support of safe, honest foodways and family farms producing heritage breed pigs. The Los Angeles edition of the event takes place on March 12, at Viceroy Santa Monica. Among the five competing local chefs is Bruce Kalman of Pasadena’s Union (Farmhouse Italian Fare.)

At the center of Cochon555 is a cook-off featuring five chefs cooking five whole, heritage breed pigs with innovative techniques and bold flavor profiles. One week before the event, the five competing chefs receive a 200-pound heritage breed pig from a local farmer. They are each tasked to create and present a “Judge’s Plate” of 6 dishes scored on categories such as utilization; cooking techniques; and overall flavor. The winner from each city is crowned the “Prince of Porc,” and given a place at Cochon’s national championship, Grand Cochon, to be held in Chicago during October 2017. This year, Chef Larry Monaco of Viceroy Santa Monica’s CAST Restaurant will lead the judging.

Communal feasting is an integral part of the Cochon555 culinary fabric. Beyond the 30 chef-competitor dishes – all told, some 1,500-plus pounds of heritage pork from family farms – guests can sample beef tartare with the wines of Antica Napa Valley; farmhouse cheeses; a pop-up bakery featuring La Brea; a Reserve Salami Snack Bar from Creminelli and Divina paired with wines from Nielson; a ramen noodle soup bar paired with the racy wines from Wines of Germany; organic pâté offerings from Les Trois Petit Cochons; a Luxury Butter Bar featuring Sabatino truffle butter, foie gras, and more; wines from Twomey and Silver Oak Cellars paired with bites prepared by Chef Dominic Orsini and an innovative take on classic pastry presented by Perfect Puree of Napa Valley.

Tickets for general admission start at $125; VIP tickets (early admission + exclusive sommelier and cocktail competition tastings) are $200; and BESPOKE tickets $400 (includes a multi-course charity dinner prepared by 3 celebrity chefs on Saturday night; super early admission + exclusive private tasting and tour of Somm-Selected wines and the Barkeep competition by a Cochon555 director on Sunday; and a donation to Piggy Bank charity). You can purchase tickets right here.

Chef Bruce Kalman is our guest along with Cochon 555’s Communications Director, Robert McKeown. 

Greg NagelThe 4th Annual FirkFest is back at the Anaheim Packing District on Saturday, March 11th and this year it’s a Tiki theme. It’s unlimited tastes from 50 casks. Talk about wild & unrestrained. It’s beers, food and all-Tiki-themed décor.

“Looking at the previous three Firkfest events, I saw a common denominator: tropical-style beers seemed to stand out. As a huge cocktail nerd that loves Tiki culture, it’s time for the area’s craft brewers to come together, throw on some grass skirts, and make something truly unique,” says founder, organizer, and local beer writer Greg Nagel, @OCBeerBlog.

Food vendors include Tiki-style slider restaurant Hatch and the Iron Press bringing pulled-pork fries and sliders, Adya: Fresh Indian Flavors is bringing tropical Kebab and nacho-like pineapple chaat, and Salt & Ash from P-town is coming up with a pork Musubi-like dish (tbd).

Founder Greg Nagel taps the keg for us on this year’s event to benefit the Orange County Brewer’s Guild.

Katy SmithSan Diego’s thriving taco hotspot, Puesto, has expanded to Orange County with a new restaurant in Irvine’s Los Olivos Marketplace. The concept is a fresh, contemporary take on authentic Mexican fare in a relaxed environment.

Puesto’s menu encourages guests to mix and match from an offering of specialty tacos such as the Filet Mignon Taco with crispy melted cheese, avocado & spicy pistachio serrano salsaChicken Al Pastor Taco with crispy melted cheese, hibiscus & chipotle tinga, avocado & piña habanero pico, vegetarian options such as the Zucchini & Cactus Taco with crispy melted cheese, zucchini, corn, tomato, cactus, avocado & cilantro-tomatillo, and sustainable seafood options like the Tamarindo Shrimp Tacos with crispy tamarindo-chile shrimp nestled in guacamole & cilantro. All of Puesto’s salsas are made from scratch using local ingredients, with tortillas made in-house using organic, non-GMO, blue corn masa sourced from local purveyor, Kernel of Truth.

Puesto’s extensive beverage program offers nearly 50 kinds of tequila and mezcal, 12 local and Mexican beers on draft, six wines on tap and specialty cocktails made with freshly squeezed juices and house-made liqueurs and sodas. Popular libations include the Puesto Perfect Margarita with blue agave reposado tequila, lime & agave nectarEl Mezcalito with Vida mezcal, Guanabana, tamarindo, lime & charred orange and La Rosita with house-made strawberry-cilantro infused vodka, lemon & cane sugar.

Puesto’s Executive Creative Chef Katy Smith is our guest.

Andrew and William GruelOur Co-Host, Chef Andrew Gruel, is a recognized expert on seafood. Poke outlets are seemingly popping up on every corner and fresh sushi is now available at your neighborhood convenience store.

How do you know if your poke and sushi are really fresh? Raw fish needs to be handled, and stored, with care. Chef Andrew to the rescue with what you should know to be better informed!

Podcasts

Segment One: Show Preview with Co-Host Andy Harris
Segment Two: Chef George Geary, Author of L.A.’s Legendary Restaurants
Segment Three: Executive Chef / Restaurateur Dino Ferraro, Capone’s Cucina, Huntington Beach
Segment Four: Laurel Tavern, Hermosa Beach
Segment Five: Executive Chef Bruce Kalman, Union & Cochon 555 L.A. Competitor
Segment Six: Greg Nagel, Founder, FirkFest Caskaway
Segment Seven: Katy Smith, Executive Creative Chef, Puesto, Irvine’s Los Olivos Marketplace
Segment Eight: Executive Chef Andrew Gruel, Slapfish Restaurant Group

Show 163, March 12, 2016: Show Preview with Executive Producer & Co-Host Andy Harris and Chef Andrew Gruel, Founder, Slapfish Restaurant Group

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, now, Brea, is back as today’s special Guest Host.

Next an ear-catching peek at Saturday’s thoughtfully decadent 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…

COCHON555 Los Angeles is set for Sunday, March 13th at The Viceroy in Santa Monica. It’s 5 Chefs, 5 Winemakers, and 5 Pigs. Experience this must-see, over-the-top, annual pork-centric culinary competition as part of the L.A. stop of the extensive national tour. It’s five high-profile, local chefs cooking over 36 dishes prepared from whole, locally-raised heritage breed pigs.

Dry Creek Vineyard was the first winery established in the Dry Creek Valley area of California after Prohibition. It was founder David Stare’s vision to plant Sauvignon Blanc grapes that firmly cemented the winery’s legacy as one of California’s most important wineries. It’s still proudly Family-owned. Winemaker Tim Bell is our guest

On Sunday, March 13, 2016 (two seatings: 5 p.m. and 8 p.m.) lauded L.A. chef Josiah Citrin of the two-Michelin Star restaurant, Mélisse, presents a seasonally-inspired seven-course prix-fixe dining event ($195) honoring the world-renowned ment’or BKB Foundation. Each course will feature contemporary Parisian fare designed by six internationally recognized guest chefs, including Chef Shaun Hergatt (Juni), Chef Justin Cogley (Aubergine), Chef Trey Foshee (George’s at the Cove), Chef William Bradley (Addison), and Chef Justin Wangler (Kendall-Jackson) with the assistance of Chef Matthew Peters and Harrison Turone of the 2017 Bocuse d’Or Team USA. Chef Josiah and ment’or BKB’s Executive Director, Young Yun, join us with the eye-popping details.

It’s 2016, which means it’s time to put on the wooden barrel pants, held up by suspenders. Firkfest 2016 is being planned for March 19, 2016, in Anaheim at Farmers Park, which is in-between the Packing House and Umami Burger. From Event Producer Greg Nagel @OCBeerBlog: While standing in a 200 person line for a cask of Noble Ale Works Naughty Sauce at a beer festival this past summer, it dawned on me. Orange County needs a proper cask ale festival. Greg will tap the keg for us and provide a full pour on Firkfest 3.0 supporting the OCBrewersGuild.

If you’ve been to Hawaii then you probably have your favorite locals’ spot for authentic, fresh poke. Poke, done properly, is fresh, delicious and affordable. It’s become a popular alternative to sushi and a bit easier on the wallet. Sweetfin Poke debuted in Santa Monica last April. It’s in 1,000 square-feet and is already very, very busy. Founders Seth Cohen and Brett Nestadt join us with their unlikely fish tale.

Cathy Thomas is the award-winning, long-time Food Editor and food columnist for the Orange County Register. On Friday afternoon, March 18th you’ll have a chance to meet her from 2:00 p.m. to 5:00 p.m. at The Chefs’ Toys warehouse store in Fountain Valley located right off the 405 Freeway. Cathy will be selling & signing all her must-have Melissa’s resource and reference books. All are invited and this is a free event.

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

 

Play

March 12: Cochon 555, Dry Creek Vineyards, ment’or BKB, Firkfest 2016, Sweetfin Poke, Cathy Thomas

Podcasts

Segment One: Show Preview with Executive Producer & Co-Host Andy Harris and Chef Andrew Gruel, Founder, Slapfish Restaurant Group
Segment Two: Brady Lowe, Founder, Cochon555 Tour
Segment Three: Winemaker Tim Bell, Dry Creek Vineyard, Healdsburg Part One
Segment Four: Winemaker Tim Bell, Dry Creek Vineyard, Healdsburg Part Two
Segment Five: Chef Josiah Citrin, Melisse, and Young Yun, Executive Director, ment’or BKB Foundation
Segment Six: Greg Nagel, Producer, FirkFest, OC Cask Beer Festival
Segment Seven: Sweetfin Poke, Santa Monica
Segment Eight: Cathy Thomas, Award-Winning Food Journalist & Author

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, now, Brea, is back as today’s special Guest Host.

Next an ear-catching peek at Saturday’s thoughtfully decadent 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…

COCHON555 Los Angeles is set for Sunday, March 13th at The Viceroy in Santa Monica. It’s 5 Chefs, 5 Winemakers, and 5 Pigs. Experience this must-see, over-the-top, annual pork-centric culinary competition as part of the L.A. stop of the extensive national tour. It’s five high-profile, local chefs cooking over 36 dishes prepared from whole, locally-raised heritage breed pigs.

Dry Creek Vineyard was the first winery established in the Dry Creek Valley area of California after Prohibition. It was founder David Stare’s vision to plant Sauvignon Blanc grapes that firmly cemented the winery’s legacy as one of California’s most important wineries. It’s still proudly Family-owned. Winemaker Tim Bell is our guest.

On Sunday, March 13, 2016 (two seatings: 5 p.m. and 8 p.m.) lauded L.A. chef Josiah Citrin of the two-Michelin Star restaurant, Mélisse, presents a seasonally-inspired seven-course prix-fixe dining event ($195) honoring the world-renowned ment’or BKB Foundation. Each course will feature contemporary Parisian fare designed by six internationally recognized guest chefs, including Chef Shaun Hergatt (Juni), Chef Justin Cogley (Aubergine), Chef Trey Foshee (George’s at the Cove), Chef William Bradley (Addison), and Chef Justin Wangler (Kendall-Jackson) with the assistance of Chef Matthew Peters and Harrison Turone of the 2017 Bocus d’Or Team USA. Chef Josiah and ment’or BKB’s Executive Director, Young Yun, join us with the eye-popping details.

It’s 2016, which means it’s time to put on the wooden barrel pants, held up by suspenders. Firkfest 2016 is being planned for March 19, 2016, in Anaheim at Farmers Park, which is in-between the Packinghouse and Umami Burger. From Event Producer Greg Nagel @OCBeerBlog: While standing in a 200 person line for a cask of Noble Ale Works Naughty Sauce at a beer festival this past summer, it dawned on me. Orange County needs a proper cask ale festival. Greg will tap the keg for us and provide a full pour on Firkfest 3.0 supporting the OCBrewersGuild.

If you’ve been to Hawaii then you probably have your favorite locals’ spot for authentic, fresh poke. Poke, done properly, is fresh, delicious and affordable. It’s become a popular alternative to sushi and a bit easier on the wallet. Sweetfin Poke debuted in Santa Monica last April. It’s in 1,000 square-feet and is already very, very busy. Founders Seth Cohen and Brett Nestadt join us with their unlikely fish tale.

Cathy Thomas is the award-winning, long-time Food Editor and food columnist for the Orange County Register. On Friday afternoon, March 18th you’ll have a chance to meet her from 2:00 p.m. to 5:00 p.m. at The Chefs’ Toys warehouse store in Fountain Valley located right off the 405 Freeway. Cathy will be selling & signing all her must-have Melissa’s resource and reference books. All are invited and this is a free event.

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

Brady Lowe of Cochon 555COCHON555 Los Angeles is set for Sunday, March 13th at The Viceroy in Santa Monica. It’s 5 Chefs, 5 Winemakers, and 5 Pigs. Experience this must-see, annual pork-centric culinary competition as part of the L.A. stop of the extensive national tour. It’s five high-profile chefs cooking over 36 dishes prepared from whole, locally-raised heritage breed pigs.

This year’s competing chefs include Carlos Salgado of Taco Maria, Bruce Kalman of Union, Jason Neroni of Rose Cafe, Brooke Williamson of The Tripel and returning champion Walter Manzke of Republique.

The five chefs will prepare a maximum of six dishes from one whole hog and their utilization will help them win votes from a crowd of hungry gourmands and celebrated judges. In addition to the 36 dishes prepared from locally-raised pigs, guests will feast on educational experiences featuring boutique wines and culinary cocktails paired with delicious bites.

The winner of the regional event will be announced as the “Prince of Porc” and go on to compete for the national title of “King or Queen of Porc” at Grand Cochon, the tour finale, held at the Viceroy in Snowmass / Aspen on June 18th.

Cochon’s founder, Brady Lowe, joins us with all the porkalicious details.

Tim Bell of Dry Creek Vineyard“The history of Dry Creek Vineyard is a long and colorful one. Founded in 1972 by David S. Stare, Dry Creek Vineyard paved the way for a renaissance of winemaking and viticulture in the Dry Creek Valley. Before his arrival, the Dry Creek Valley was little more than a few family farms and prune orchards. It was Dave’s vision to start a Loire Valley inspired winery, which triggered a viticultural reawakening in northern Sonoma County.

Without a doubt, David Stare is a pioneer. Heading west in the late 1960s, he personified the character and work ethic of early Gold Rush pioneers. Inspired by his trips to the Loire Valley, he headed west to California to start his own family winery.

Upon his arrival, Dave began taking winemaking classes at UC Davis as a graduate student. On the weekends, he spent time looking at vineyard land from Monterey to Mendocino. It was during one of those weekend trips that fate drew Dave to the Dry Creek Valley. When he saw an old prune orchard across the street from the Dry Creek General Store, Dave realized that he had found his dream location.

He purchased the orchard and began planting vines. Captivated by his memories of Loire-style wines, Sauvignon Blanc seemed destined to figure prominently in the Dry Creek Vineyard portfolio. However, several famed vineyard specialists advised him against planting Sauvignon Blanc. Always looking to push the envelope, Dave planted the varietal anyway and the rest is history.

Today, our second-generation family owned winery continues to evolve and grow to meet the demands of a global wine marketplace. The primary mission of our winery is to produce distinctive wines that overdeliver on quality. For more than 40 years, this pursuit of winemaking excellence has led to many international awards and accolades. With a loyal following of wine club members and customers, the future of Dry Creek Vineyard has never been brighter.”

Winemaker Tim Bell is our guest.

Dry Creek Vineyard was the first winery established in the Dry Creek Valley area of California after Prohibition. It was founder David Stare’s vision to plant Sauvignon Blanc grapes that firmly cemented the winery’s legacy as one of California’s most important wineries. It’s still proudly Family-owned.

“Our wines show that Sonoma County and Dry Creek Valley can compete with any wine growing region in the world. Since 1972, our winemaking style has been to produce classic varietals that define their varietal category. From our signature offerings to our single vineyard and limited release wines, each bottling personifies our family’s passion to produce elegant, balanced and food-friendly wines. The wine from Dry Creek Vineyard reflects our desire for excellence.”

“Our Signature wines represent our passion for producing balanced wines that are true to the terroir in which they are grown. Each of our signature wines offers wonderful intensity of fruit, supple texture and a rich mouthfeel which make them easy to enjoy and extremely food friendly. At Dry Creek Vineyard we product a wide array of wines, many under $20, making them affordable for almost any special occasion or celebration.”

Young YunOn Sunday, March 13, 2016 (two seatings: 5 p.m. and 8 p.m.) lauded L.A. chef Josiah Citrin of the two-Michelin Star restaurant, Mélisse, presents a seasonally-inspired seven-course prix-fixe dining event ($195) honoring the world-renowned ment’or BKB Foundation. Each course will feature contemporary Parisian fare designed by six internationally recognized guest chefs, including Chef Shaun Hergatt (Juni), Chef Justin Cogley (Aubergine), Chef Trey Foshee (George’s at the Cove), Chef William Bradley (Addison), and Chef Justin Wangler (Kendall-Jackson) with the assistance of Chef Matthew Peters and Harrison Turone of the 2017 Bocuse d’Or Team USA.

Reservations can be made via OpenTable or by calling 310.395.0881.

Chef Josiah and ment’or BKB’s Executive Director, Young Yun, join us with the eye-popping details.

Greg NagelIt’s 2016, which means it’s time to put on the wooden barrel pants, held up by suspenders. Firkfest 2016 is being planned for March 19, 2016, in Anaheim at Farmers Park, which is in-between the Packing House and Umami Burger.

From Event Producer Greg Nagel @OCBeerBlog:

“While standing in a 200 person line for a cask of Noble Ale Works Naughty Sauce at a beer festival this past summer, it dawned on me. Orange County needs a proper cask ale festival.”

“Expect fifty-ish casks from true craft beer makers. Brewers love the fest, the press loves the fest, and I’ve heard nothing but praise from guests. So buy your tickets early and tell a friend!”

“Why a cask ale festival? A cask is simply a vessel filled with liquid meant to be served within a day or so once tapped. Brewers fill the cask with beer for conditioning and then can treat it like a blank canvas; adding fresh hops, blending beers, adding tea/coffee or other creative ingredients.  It’s a one-time shot to try something new and fun.”

Greg will tap one of the 50 plus casks for us and provide a full pour on all the thirst-quenching ingredients of Firkfest 3.0 supporting the OCBrewersGuild.

Sweetfin PokeIf you’ve been to Hawaii then you probably have your favorite locals’ spot for authentic, fresh poke. It’s an Islands’ specialty. Poke, done properly, is fresh, delicious and affordable.

It’s become a popular alternative to sushi and a bit easier on the wallet. Sweetfin Poke debuted in Santa Monica last April. It’s in a modest 1,000 square-feet and already is very, very busy.

How it works:

Choose a Signature Bowl or Build Your Own Bowl (BYOB) with our selection of fresh ingredients

BUILD YOUR OWN BOWL (BYOB)

At Sweetfin Poké the choice is yours to make our signature bowls your own. Choose from a selection of bases, fish and vegetarian toppings and a wide variety of add-ons for an endless combination of tastes and flavor profiles. Whether you’re Pescatarian, Paleo or prefer your bowls vegan or gluten free there’s a combination that will be just right for your palate.

1. Base It

Our three bases cover all the bases for the foundation of your bowl. Our green BAMBOO RICE is a short-grain rice that has been milled with bamboo juice – not only is it as flavorful and textural as sushi rice – but it is loaded with essential B vitamins. Our KELP NOODLE – CUCUMBER SLAW is extremely low-carb, gluten free and delicious while our CITRUS – KALE salad combines the nutrient superpower of Kale with an orange vinaigrette for a dash of Vitamin C.

2. Top It

We started with Yellowfin TUNA, also known as Ahi, and continued on with SALMON, SNAPPER and ALBACORE. Our fish is sourced from all over the world – and will vary with seasonality. Our fish is caught responsibly and sustainably to ensure maximum quality with a minimum environmental impact.

3. Finish It

Choose from a selection of our chef created sauces: the CLASSIC for a traditional finish, CREAMY TOGARASHI for a little bit of sweet heat, YUZU KOSHO for a citrus spice, ponzu lime for something a little sweet and SRIRACHA PONZU for our twist on your favorite sauce.

Our wide variety of ADD-ONS can add a crunch, a bite, or even some sweetness to your signature bowl. Fresh produce – like avocado, seaweed and jalapeño – is complemented by wasabi-toasted coconut flakes, carrots and pickled shiitake mushrooms. They’re so addicting we wouldn’t blame you for wanting a whole bowl.

Founders Seth Cohen and Brett Nestadt join us with their unlikely fish tale.

Cathy ThomasCathy Thomas is the award-winning, long-time Food Editor and food columnist for the Orange County Register. She also publishes a genuinely useful weekly newsletter on food, Cathy Thomas Cooks! On Friday afternoon, March 18th you’ll have a chance to meet her from 2:00 p.m. to 5:00 p.m. at The Chefs’ Toys warehouse store in Fountain Valley located right off the 405 Freeway. All are invited and this is a free event.

Cathy will be selling & signing all her must-have Melissa’s resource and reference books. Great gifts for that special foodie in your life. At 3 and 4:00 p.m. Cathy will be making “Produce Love” presentations along with demonstrating a few of her favorite Chefs’ Toys kitchen gadgets.

Chef Bill Bracken of Bracken’s Kitchen will also be in the house along with the Melissa’s chefs cooking up nibbles from the recipes in the books.

RSVP for Friday’s event at Chefs’ Toys here –>

Podcasts

Segment One: Show Preview with Executive Producer & Co-Host Andy Harris and Chef Andrew Gruel, Founder, Slapfish Restaurant Group
Segment Two: Brady Lowe, Founder, Cochon555 Tour
Segment Three: Winemaker Tim Bell, Dry Creek Vineyard, Healdsburg Part One
Segment Four: Winemaker Tim Bell, Dry Creek Vineyard, Healdsburg Part Two
Segment Five: Chef Josiah Citrin, Melisse, and Young Yun, Executive Director, ment’or BKB Foundation
Segment Six: Greg Nagel, Producer, FirkFest, OC Cask Beer Festival
Segment Seven: Sweetfin Poke, Santa Monica
Segment Eight: Cathy Thomas, Award-Winning Food Journalist & Author