Show 235, August 5, 2017: House of An Executive Chef Tony Nguyen, Pop-up Crustacean Menu at AnQi, Costa Mesa

Tony NguyenAs Beverly Hills Vietnamese fusion institution Crustacean undergoes a major five-month redesign this summer, Orange County diners will be treated to signature dishes prepared by Crustacean master chef Helene “Mama” An at AnQi, a sister restaurant at South Coast Plaza. Beginning August 1 and through September 30, diners at the upscale gourmet bistro AnQi will be able to savor a sampling of signature dishes from An’s famous Secret Kitchen that previously were not available at the Costa Mesa restaurant.

The pop-up version of Crustacean’s highly acclaimed menu will be available at dinner only Monday through Friday in the Q Lounge at AnQi, which like its Beverly Hills counterpart has won acclaim for its signature style of Euro-Vietnamese cuisine and An’s creative use of Asian herbs and spices in her cooking.

Reservations are required and are limited to 60 guests a night and should be made by phone: 714.557.5679. AnQi is located at South Coast Plaza, 333 Bristol St. Costa Mesa

The pop-up Crustacean menu at AnQi will include 10 appetizers, four main courses and two desserts.

The tantalizing appetizer options include Turmeric Grilled Calamari ($15), with saffron, orange zest and peanut mustard sauce; Sweet and Spicy Chicken Meatballs ($15), made with basil, tofu, tempura flakes and Gochujang sauce; and the addictive XO Noodles ($18) with scallops, shrimp, chicken, bird’s eye chili, shallots and Hennessy cognac.

Among the choices for the main courses are Rack of Lamb ($46), made with chardonnay flambé, Steamed Seabass ($49); and An’s Famous Roasted Crab ($65), featuring An’s garlic sauce and secret spices and available in or out of the shell.

A mouthwatering dessert option is Grandma Diana’s Famous Banana Fritters ($12).

Joining us to explain all the delicious specifics is House of AN’s Executive Chef, Tony Nguyen.

 

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Show 172, May 21, 2016: Show Preview with Executive Producer & Co-Host Andy Harris & Chef Andrew Gruel

ESPN Chicago WMVP AM 1000Program Note…Today, May 21st we’re broadcasting live from the studios of Chicago’s ESPN – WMVP-AM. We’re there to join in the celebration of Chef Andrew Gruel’s Trendsetter MenuMaster Award for Slapfish presented by Nation’s Restaurant News. The vibrant Chicago dining scene is well represented today in the show! Be sure to catch the special Chicago-focused podcasts!

Executive 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 a provocative peak at Saturday’s Windy City show of excess and not, with profuse apologies, for dieters. If we’re doing it right we will always leave you incredibly hungry and thirsty. In our case that’s actually a pretty good thing…

Chicago’s C Chicago in River North has been reconceptualized as Ocean Cut under the culinary leadership of Dirk Flanigan (ex-The Gage.) Guests can expect fresh fish flown in daily along with 100 percent USDA Prime, dry-aged steaks and a side of Chicago hospitality. Chicago’s Chef Dirk Flanigan is our guest.

Food & Beer is a newly published, 60-recipe book from an internationally acclaimed chef/brewer duo dedicated to elevating and pairing beer with high-end dining. The debut book by Danish gypsy brewer Jeppe Jarnit-Bjergsø of the bar Tørst, and Canadian chef Daniel Burns of the Michelin-starred restaurant Luksus—both in a shared space in Greenpoint, Brooklyn where they elevate beer to the level of wine in fine dining. Chef Burns is with us to tap the keg on this unusual reference book.

Chef Carrie Nahabedian is one of the quiet pillars of dining in Chicago. After departing her position as Executive Chef of the Four Seasons Hotel Los Angeles at Beverly Hills, Carrie Nahabedian returned to her native Chicago to open NAHA in 2000, which garnered her a James Beard Award and four consecutive Michelin stars. Chef Nahabedian joins us.

In Vietnamese, “AN” means “TO EAT,” a happy coincidence, since the An family has built an award-winning restaurant empire— including the renowned celebrity favorite Crustacean Beverly Hills. Helene An, executive chef and matriarch of the House of An, is hailed as the “mother of fusion.” Now her daughter Jacqueline tells the family story and shares her mother’s delicious and previously “secret” recipes in An: To Eat – Recipes and Stories from a Vietnamese Family Kitchen. Jacqueline An is here with the incredible story.

The Berghoff is a celebrated institution in Chicago and was inaugurated as aJames Beard America’s Classic establishment in 1999. It’s also prominently featured in the new book, James Beard’s All-American Eats – Recipes and Stories From Our Best-Loved Local Restaurants. Carlyn Berghoff, representing the fourth generation of proud Berghoff Family stewardship, is our guest.

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

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Show 172, May 21, 2016: Restaurateur Jacqueline An, House of An, California

Jacqueline An of House of AnIn Vietnamese, “AN” means “TO EAT,” a happy coincidence, since the An family has built an award-winning restaurant empire— including the renowned celebrity favorite Crustacean Beverly Hills.

Helene An, executive chef and matriarch of the House of An, is hailed as the “mother of fusion” and was inducted into the Smithsonian Institute for her signature style that brings together Vietnamese, French, and California- fresh influences.

Now her daughter Jacqueline tells the family story and shares her mother’s delicious and previously “secret” recipes, including “Mama’s” Beef Pho, Drunken Crab, and Oven-Roasted Lemongrass Chicken in An: To Eat – Recipes and Stories from a Vietnamese Family Kitchen. Jacqueline An is here to share the truly incredible story

Helene’s transformation from pampered “princess” in French Colonial Vietnam, to refugee then restaurateur, and her journey from Indochina’s lush fields to family kitchen gardens in California are beautifully chronicled throughout the book. The result is a fascinating peek at a lost world, and the evolution of an extraordinary cuisine. The 100 recipes in An: To Eat feature clean flavors, simple techniques, and unique twists that could only have come from Helene’s personal story.

 

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May 21: Live from Chicago and the National Restaurant Association Show

Podcasts

Segment One: Show Preview with Executive Producer & Co-Host Andy Harris & Chef Andrew Gruel
Segment Two: Executive Chef Dirk Flanigan, Ocean Cut, Chicago
Segment Three: Chef Daniel Burns, Torst and Luksus, Greenpoint, Brooklyn
Segment Four: Executive Chef Carrie Nahabedian, NAHA and Brindille, Chicago Part One
Segment Five: Executive Chef Carrie Nahabedian, NAHA and Brindille, Chicago Part Two
Segment Six: Restaurateur Jacqueline An, House of An, California
Segment Seven: Carlyn Berghoff, Chief Executive Officer, Berghoff Catering & Restaurant Group, Chicago

ESPN Chicago WMVP AM 1000Program Note…On May 21st we’re broadcasting live from the studios of Chicago’s ESPN – WMVP-AM. We’re there to join in the celebration of Chef Andrew Gruel’s Trendsetter MenuMaster Award for Slapfish presented by Nation’s Restaurant News. There are only a total of eight MenuMaster Awards presented annually so Chef Andrew is in great company.

The vibrant Chicago dining scene will be well represented in the show! You really don’t want to miss it.

Executive 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 a provocative peak at Saturday’s Windy City show and not, with profuse apologies, for dieters. If we’re doing abundant show. If we’re doing it right we will always leave you incredibly hungry and thirsty. In our case that’s actually a pretty good thing…

Paul Hobbs is a very prominent figure in California winemaking and beyond. We’ll find out why Forbes has described him as “the Steve Jobs of wine.” Joining us is Paul Hobbs Wines’ National Sales Director, Charlie Plummer, who is also a Certified Sommelier.

Chicago’s C Chicago in River North has been reconceptualized as Ocean Cut under the culinary leadership of Dirk Flanigan (ex-The Gage.) Guests can expect fresh fish flown in daily along with 100 per cent USDA Prime, dry-aged steaks. Chicago’s Chef Dirk Flanigan is our guest.

Food & Beer is a newly published, 60-recipe book from an internationally acclaimed chef/brewer duo dedicated to elevating and pairing beer with high-end dining. The debut book by Danish gypsy brewer Jeppe Jarnit-Bjergsø of the bar Tørst, and Canadian chef Daniel Burns of the Michelin-starred restaurant Luksus—both in a shared space in Greenpoint, Brooklyn where they elevate beer to the level of wine in fine dining. Chef Burns is with us to tap the keg on this unusual reference book.

Chef Carrie Nahabedian is one of the pillars of dining in Chicago. After departing her position as Executive Chef of the Four Seasons Hotel Los Angeles at Beverly Hills, Carrie Nahabedian returned to her native Chicago to open NAHA in 2000, which garnered her a James Beard Award and four consecutive Michelin stars. Chef Nahabedian joins us.

In Vietnamese, “AN” means “TO EAT,” a happy coincidence, since the An family has built an award-winning restaurant empire— including the renowned celebrity favorite Crustacean Beverly Hills. Helene An, executive chef and matriarch of the House of An, is hailed as the “mother of fusion.” Now her daughter Jacqueline tells the family story and shares her mother’s delicious and previously “secret” recipes in An: To Eat – Recipes and Stories from a Vietnamese Family Kitchen. Jacqueline An is here with the incredible story.

The Berghoff is a celebrated institution in Chicago and was inaugurated as a James Beard America’s Classic establishment in 1999. It’s also prominently featured in the new book, James Beard’s All-American Eats – Recipes and Stories From Our Best-Loved Local Restaurants. Carlyn Berghoff, representing the fourth generation of proud Berghoff Family stewardship, is our guest.

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

Charlie PlummerPaul Hobbs is a very prominent figure in California winemaking and beyond. We’ll find out why Forbes has described him as “the Steve Jobs of Wine.” Joining us is Paul Hobbs Wines’ National Sales Director, Charlie Plummer, who is also a Certified Sommelier.

The Golden Chef Series, co-hosted by Charlie Plummer, is in its fifth year showcasing great chefs in Orange County.  This year’s Golden Chef Series, presented by Fisher & Paykel and DCS, takes place at the Irvine Spectrum in Big Wheel Court.  Chefs will demonstrate how to prepare their signature dishes. This event is free.

Dirk Flanigan of Ocean Cut ChicagoChicago’s C Chicago in River North has just been reconceptualized as Ocean Cut under the culinary leadership of Dirk Flanigan (ex-The Gage.) Guests can expect fresh fish flown in daily along with 100 per cent USDA Prime steaks. Chicago’s Chef Dirk Flanigan is our guest.

Ocean Cut is the newest seafood concept from the owners of Chicago Cut Steakhouse. The restaurant is centrally located in Chicago’s vibrant River North restaurant scene. With culinary pioneer Dirk Flanigan serving as Executive Chef and powerhouse General Manager Raylene Westbrook leading the floor, this nautically-focused concept is approachable yet adventurous. The culinary philosophy behind Ocean Cut balances simplicity and creativity while maintaining a culture based on quality and fresh ingredients.

Designed by leading Chicago architect Mark Knauer, the 8,000 square foot, two-story restaurant is a modern interpretation of classic maritime influences.

Daniel BurnsFood & Beer is a newly published, 60-recipe book from an internationally acclaimed chef/brewer duo dedicated to elevating and pairing beer with high-end dining. The debut book by Danish gypsy brewer Jeppe Jarnit-Bjergsø of the bar Tørst, and Canadian chef Daniel Burns of the Michelin-starred restaurant Luksus—both in a shared space in Greenpoint, Brooklyn where they elevate beer to the level of wine in fine dining. Chef Burns is with us to tap the keg on this unusual reference book.

With a dialogue running throughout the book, Food & Beer examines the vision and philosophy of this duo at the forefront of a new gastronomic movement. With a stunning, bold aesthetic, the design will highlight the dual visions of the authors and the spaces—Tørst, which is more rustic and relaxed, and Luksus, which is more sleek and refined.

The Foreword is by internationally renowned chef René Redzepi, co-owner of Noma, Copenhagen, the Number 3 ranked restaurant in the world.

“The chance meeting of two remarkable individuals. One of the best brewers in a generation of greats, with a good sense of business and fresh attitude, and the other a creative, driven chef with crazy food work ethics. But it also signified the start of a new style of restaurant, a place in which light, creative cooking, Michelin-star-worthy stuff, was at home with beer. I’m pretty sure that individually both would’ve succeeded in their own right-Jeppe creating great brews, and Daniel with a Michelin star or two doing something else-but together I believe they’ve created something truly special. Something new.” —René Redzepi (from his foreword).

Carrie NahabedianChef Carrie Nahabedian is one of the pillars of dining in Chicago. After departing her position as Executive Chef of the Four Seasons Hotel Los Angeles at Beverly Hills, Carrie Nahabedian returned to her native Chicago to open NAHA in 2000, which garnered her a James Beard Award and four consecutive Michelin stars. Chef Nahabedian joins us.

Carrie opened Brindille in the spring of 2013 along with partner and cousin Michael Nahabedian. While NAHA serves to highlight her Armenian roots, Brindille’s refined Parisian fare celebrates  Carrie’s and Michael’s favorite spots in Paris.

The at NAHA menus are a mix of American and Mediterranean influences from Chef Carrie’s and Michael’s Armenian and Greek heritages.  NAHA uses fresh, seasonal produce, meats, and cheeses from local farmers and growers. NAHA is a proud supporter of Chicago’s Greencity Market.

Nuanced food is meant to be paired harmoniously with balanced wines.  The Mediterranean cuisine of NAHA provides a wonderful platform with which to pair globally influenced wines. – Wine Director Chad Ellegood.

Brindille (Chef Carrie’s latest venture), named “Best New Restaurant in 2013” by Chicago Tribune, offers a glimpse into refined Parisian cuisine and atmosphere from the team that brought you NAHA. For all restaurant information, go to their website.

Jacqueline An of House of AnIn Vietnamese, “AN” means “TO EAT,” a happy coincidence, since the An family has built an award-winning restaurant empire— including the renowned celebrity favorite Crustacean Beverly Hills.

Helene An, executive chef and matriarch of the House of An, is hailed as the “mother of fusion” and was inducted into the Smithsonian Institute for her signature style that brings together Vietnamese, French, and California- fresh influences.

Now her daughter Jacqueline tells the family story and shares her mother’s delicious and previously “secret” recipes, including “Mama’s” Beef Pho, Drunken Crab, and Oven-Roasted Lemongrass Chicken in An: To Eat – Recipes and Stories from a Vietnamese Family Kitchen. Jacqueline An is here to share the truly incredible story

Helene’s transformation from pampered “princess” in French Colonial Vietnam, to refugee then restaurateur, and her journey from Indochina’s lush fields to family kitchen gardens in California are beautifully chronicled throughout the book. The result is a fascinating peek at a lost world, and the evolution of an extraordinary cuisine. The 100 recipes in An: To Eat feature clean flavors, simple techniques, and unique twists that could only have come from Helene’s personal story.

Carlyn BerghoffThe Berghoff is a celebrated institution in Chicago and was inaugurated as a James Beard America’s Classic establishment in 1999. It’s also prominently featured in the new book, James Beard’s All-American Eats – Recipes and Stories From Our Best-Loved Local Restaurants. Carlyn Berghoff, representing the fourth generation of proud Berghoff Family stewardship, is our guest.

The Berghoff first opened in 1898 as a men-only saloon whose sole menu items were the corned beef sandwiches served free with the purchase of a stein of the German-born owners’ proprietary beer. Over the years the spot evolved into a beloved full-service restaurant famous for traditional German fare like wiener schnitzel, knockwurst, spaetzli, and creamed herring.

The Berghoff was briefly closed in 2005 by its third-generation owners, but the restaurant’s basement café resumed business shortly thereafter, and in 2007 the entire restaurant again opened its doors and revealed a new menu that features several less iconically Bavarian items.

Although some of the dishes might be lighter, the restaurant still sells its famous Berghoff Root Beer and hosts an annual Oktoberfest. Berghoff also operates a café at O’Hare, serving sandwiches and beer.

Podcasts

Segment One: Show Preview with Executive Producer & Co-Host Andy Harris & Chef Andrew Gruel
Segment Two: Executive Chef Dirk Flanigan, Ocean Cut, Chicago
Segment Three: Chef Daniel Burns, Torst and Luksus, Greenpoint, Brooklyn
Segment Four: Executive Chef Carrie Nahabedian, NAHA and Brindille, Chicago Part One
Segment Five: Executive Chef Carrie Nahabedian, NAHA and Brindille, Chicago Part Two
Segment Six: Restaurateur Jacqueline An, House of An, California
Segment Seven: Carlyn Berghoff, Chief Executive Officer, Berghoff Catering & Restaurant Group, Chicago