Show 220, April 22, 2017: Matt Meddock, Co-Founder, Sessions West Coast Deli, Newport Beach & Huntington Beach

Matt MeddockSandwiches, made from fresh, premium ingredients, have come into their own as serious eats. In Spring 2014, when Sessions West Coast Deli opened its first location in Newport Beach, its owners had one mission: to serve the “best sandwiches to ever hit the lip.” As a neighborhood-casual concept designed to serve its immediate community, Sessions embraces the area’s surf culture as it presents a menu of gourmet, culinary-focused sandwiches in a relaxed environment.

In Summer 2015, Sessions opened its second Orange County location on the waterfront in Huntington Beach. The opening of this location reinforced Sessions’ dedication and commitment to its community by becoming a local hub for surfers, skaters and area beachgoers looking for great sandwiches.

“Unlike most sandwich shops in the region, Sessions proudly boasts a scratch kitchen with housemade sauces, sides, salads, and soups prepared daily. All sandwiches are made to order with fresh, locally grown produce; humanely and naturally raised meats; and locally baked bread delivered daily from local artisan, OC Baking Company. In addition, the restaurant proudly serves a selection of locally roasted coffee beverages from Kean Coffee.”

The two most popular sandwiches are the Summer Zephr and The Meddock Melee. A worthy burger is rumored to be on the way in addition to new locations.

Co-Founder Matt Meddock joins us to get between the bread slices and build a proper sandwich.

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Show 200, December 3, 2016: Show Preview with Executive Producer & Co-Host Andy Harris and Chef Andrew Gruel of Slapfish Restaurant Group

Andrew Gruel and Andy Harris celebrating the fourth anniversary of the SoCal Restaurant Show at SideDoor in Corona del MarWe’re a bit tardy but this Saturday we festively marked the 4th Anniversary of the debut of the “SoCal Restaurant Show” on AM 830 KLAA. Please join us via this podcast as we celebrate with a really big brunch show at SideDoor in Corona del Mar. Do I hear “Green Eggs” & Ham” Benedict” with hash browns and Applewood smoked bacon?

Executive 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 Guest Host. San Clemente is launching next. In May in Chicago during the National Restaurant Association’s annual conclave he received Nation’s Restaurant News’ Trendsetter MenuMaster Award for Slapfish.

On to a tasty preview of this Saturday’s show…

The most eagerly anticipated restaurant opening of the year is the long-in-the-works Farmhouse Café at Roger’s Gardens in Corona del Mar. The executive chef/proprietor is Rich Mead. Rich is fondly remembered by local foodies for Sage and Sage on the Coast. Rich pops out of the busy Farmhouse kitchen for a bit to join us.

CulinaryLab Contemporary Cooking School in Tustin offers an immersive, hands-on education for all levels of cooks including aspiring chefs, serious home cooks and industry professionals. Chef Director Ryan Wagner, C.E.C. is the founder of the program. We’ll meet him.

Ryan Wilson> is the Vice President and Executive Chef for Lawry’s Restaurants, Inc. the parent company of SideDoor. He represents the 4th generation of Frank/Van de Kamp Family ownership. Executive Chef Ryan is our guest.

Orange County craft beer enthusiasts know Victor Novak as the long-time, acclaimed head brewer of Taps in Brea. He’s also responsible for graciously mentoring many of the prominent young brewers among the new wave of award-winning OC craft breweries. In late 2014 he joined the brewing team at the fast-growing Golden Road Brewing and is now their Brewmaster. Victor is tapping a fresh keg with us.

When it comes to world-class, artisan coffee roasters in Orange County the veteran bean roaster in chief is Martin Diedrich. He grew up on a coffee farm in Guatemala! Martin now oversees busy neighborhood Kean Coffee coffee shops in Tustin and Newport Beach. He joins us.

The innovative cocktail program at SideDoor is an important attraction. New to SideDoor is Lead Barman, Randy Thais. Randy is an adjunct professor by day and a barman by night. He’s crafting something special for us as a guest…

The Pechanga Resort & Casino in Temecula has a long Holiday tradition of baking and decorating eye-catching gingerbread houses for sale until Christmas to their appreciative guests. Their acclaimed Executive Pastry Chef, Jean-Jacques Granet (he has worked on three continents) joins us with all the sweet details.

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

Show 200, December 3, 2016: Artisan Coffee Roaster, Martin Diedrich, Kean Coffee

Martin DiedrichWhen it comes to world-class, artisan coffee roasters in Orange County the veteran bean roaster in chief is Martin Diedrich. He grew up on a coffee farm in Guatemala! Martin now oversees busy neighborhood Kean Coffee coffee shops in Tustin and Newport Beach.

“Kéan Coffee™ is the newest, most exciting coffeehouse concept by coffeehouse visionary Martin Diedrich. Our mission is to purvey fresh-roasted artisan coffee the way it is meant to be, in a beautiful, eclectic coffeehouse environment. Martin is craft roasting the finest coffees from around the globe on-site, many organic and fair-trade. This enables us to serve our coffee so fresh, most days it has been roasted within hours of the moment it reaches your cup. Our expertly trained baristas are creating the most innovative, cutting edge coffee beverages to be had.”

“Martin, local coffeehouse pioneer and founder of the Diedrich Coffee chain, left behind the world of corporate culture to return to his origins as an independent coffeehouse operator in order to stay true to his ideals of what a coffeehouse should be and what coffee culture should be.”

“Along with his wife Karen Varese Diedrich, Martin spent two years putting all of his creativity, inspiration and community and global awareness into bringing Kéan Coffee to reality. Martin and Karen Diedrich aptly named this next generation of coffeehouse after their son, Kean.”

Martin joins us.

Play

December 3: Our 4th Anniversary Show from Sidedoor Gastropub in Corona del Mar

Podcasts

Segment One: Show Preview with Executive Producer & Co-Host Andy Harris and Chef Andrew Gruel of Slapfish Restaurant Group
Segment Two: Proprietor / Executive Chef Rich Mead, Farmhouse at Roger’s Gardens
Segment Three: Chef Director Ryan Wagner, CulinaryLab Contemporary Cooking School, Tustin
Segment Four: Ryan Wilson, Vice President and Executive Chef for Lawry’s Restaurants, Inc.
Segment Five: Brewmaster Victor Novak, Golden Road Brewing
Segment SIx: Artisan Coffee Roaster, Martin Diedrich, Kean Coffee
Segment Seven: SideDoor’s Lead Barman, Randy Thais
Segment Eight: Jean-Jacques Granet, Executive Pastry Chef, Pechanga Resort & Casino, Temecula

Entrance to Sidedoor Gastropub in Corona del MarWe’re a bit tardy but this Saturday we’re festively marking the 4th Anniversary of the debut of the “SoCal Restaurant Show.” Please join us on the airwaves (or via our live stream) as we celebrate with a really big brunch show at SideDoor in Corona del Mar.

Executive 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 Guest Host. San Clemente is launching next. In May in Chicago during the National Restaurant Association’s annual conclave he received Nation’s Restaurant News’ Trendsetter MenuMaster Award for Slapfish.

On to a tasty preview of Saturday’s show…

The most eagerly anticipated restaurant opening of the year is the long-in-the-works Farmhouse Café at Roger’s Gardens in Corona del Mar. The executive chef/proprietor is Rich Mead. Rich is fondly remembered by local foodies for Sage and Sage on the Coast. Rich pops out of the busy Farmhouse kitchen for a bit to join us.

CulinaryLab Contemporary Cooking School in Tustin offers an immersive, hands-on education for all levels of cooks including aspiring chefs, serious home cooks and industry professionals. Chef Director Ryan Wagner, C.E.C. is the founder of the program. We’ll meet him.

Ryan Wilson is the Vice President and Executive Chef for Lawry’s Restaurants, Inc. the parent company of SideDoor. He represents the 4th generation of Frank/Van de Kamp Family ownership. Executive Chef Ryan is our guest.

Orange County craft beer enthusiasts know Victor Novak as the long-time, acclaimed head brewer of Taps in Brea. He’s also responsible for graciously mentoring many of the prominent young brewers among the new wave of award-winning OC craft breweries. In late 2014 he joined the brewing team at the fast-growing Golden Road Brewing and is now their brewmaster. Victor is tapping a fresh keg with us.

When it comes to world-class, artisan coffee roasters in Orange County the veteran bean roaster in chief is Martin Diedrich. He grew up on a coffee farm in Guatemala! Martin now oversees busy neighborhood Kean Coffee coffee shops in Tustin and Newport Beach. He joins us.

The innovative cocktail program at SideDoor is an important attraction. New to SideDoor is Lead Barman, Randy Thais. Randy is an adjunct professor by day and a barman by night. He’s crafting something special for us as a guest…

The Pechanga Resort & Casino in Temecula has a long Holiday tradition of baking and decorating eye-catching gingerbread houses for sale until Christmas to their appreciative guests. Their acclaimed Executive Pastry Chef, Jean-Jacques Granet (he has worked on three continents) joins us with all the sweet details.

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

Rich MeadThe most eagerly anticipated restaurant opening of the year in Orange County is the long-in-the-works Farmhouse Café at Roger’s Gardens in Corona del Mar. Guests are actually dining in the Roger’s Garden’s lush gardens. Lunch reservations are “fully committed” for the balance of the year. Guests at lunch (without reservations) line-up early (11:00 a.m. or before) to nab one of the “first come, first-served” seats available at the bar.

The executive chef/proprietor is Rich Mead. Rich is fondly remembered by local foodies for Sage and Sage on the Coast. He’s been creatively shopping at the Wednesday morning Santa Monica Farmers Market for fresh, seasonal ingredients long before it was trendy.

Roger’s Gardens and Chef Rich Mead have partnered in establishing a unique and sustainable field-to-fork dining experience at Farmhouse Café located within Roger’s Garden.

Located in the heart of Newport Beach, the Café is nestled on over 6 acres in a garden-like setting. The Farmhouse offers the freshest, locally sourced, seasonal ingredients to create a healthy based cuisine.

On the libation side there is even a signature Farmers Market Cocktail of The Week. The key ingredient is something fresh from the Santa Monica Farmers Market that week.

Chef Rich pops out of the busy Farmhouse kitchen for a brief moment to join us.

Ryan Wagner of CulinaryLabCulinaryLab Contemporary Cooking School in Tustin offers an immersive, hands-on education for all levels of cooks including aspiring chefs, serious home cooks and industry professionals.

“What’s the best way to learn about working in a professional kitchen?  To work in one, of course.  Students who choose our apprenticeship program will have the opportunity to work approximately 1,500 hours as a paid apprentice at one of our partner restaurants, gaining hours of practice and real world experience that is normally reserved for those who have already graduated culinary school.  By reinforcing what they’re learning while simultaneously working in a real professional kitchen, our students are faster, more skilled and better prepared to excel in the foodservice industry.”

“Instead of spending countless hours reading culinary textbooks as homework or sitting through uninspired lectures, our students watch comprehensive video demonstrations and navigate online curriculum.”

“At CulinaryLab we measure our success by how our students perform in the real world.

If they fail, so do we. When they succeed, we do too. We put it all on the line for them.”

– Ryan Wagner, Chef Director

Chef Director Ryan Wagner, C.E.C. is the founder of the program. We’ll meet him.

Ryan WilsonRyan Wilson is the Vice President and Executive Chef for Lawry’s Restaurants, Inc. the parent company of SideDoor and Five Crowns. He represents the 4th generation of Frank/Van de Kamp Family ownership.

Before pursuing his culinary ambitions around the world, Ryan grew up creating dishes for his mother and sister. He officially stepped into the family business in 2002 as the prep cook at the Tam O’Shanter and later transitioned to the Five Crowns kitchen as a line cook. After following culinary opportunities outside the Lawry’s realm, he returned as the opening chef for The Prime Rib restaurants in China and Japan. Stateside, he served as opening chef for Lawry’s Carvery at L.A. Live and in 2008 returned to the Tam O’Shanter as Executive Chef.

During his time at the Tam O’Shanter, Ryan worked closely on the concept and execution for SideDoor in Corona del Mar and later became the Executive Chef for both SideDoor and Five Crowns. In 2014, Ryan assisted in opening the SideDoor gastropub in Chicago and remains focused on providing the highest quality food service available through his corporate and operational roles. Chef Ryan’s responsibilities have grown to include the operational oversight of the six licensed Lawry’s Prime Rib locations in Asia and the future growth of Lawry’s international portfolio.

Executive Chef Ryan Wilson is our guest.

Victor Novak of Taps Fish House and Brewery in BreaOrange County craft beer enthusiasts know Victor Novak as the long-time (15 years), acclaimed head brewer of Taps in Brea. He’s also responsible for graciously mentoring many of the prominent young brewers among the new wave of award-winning OC craft breweries.

In late 2014 he joined the brewing team at the fast-growing Golden Road Brewing and is now their brewmaster.

“In 2011, beer enthusiasts Meg Gill and Tony Yanow founded Golden Road Brewing to bring fresh beer to the local market in the most sustainable way possible.  Golden Road is committed to engaging and supporting the growing community of socially-minded beer enthusiasts.”

“Golden Road’s year-round offerings include Point the Way IPA, Golden Road Hefeweizen, Get Up Offa That Brown and Wolf Among Weeds IPA. Along with the core beers, Golden Road brewers are constantly experimenting with the freshest ingredients through a collection of rotating, seasonal and limited-edition brews including the Custom IPA Series, a line-up of diverse, hop-forward IPAs.”

A new brewery in Anaheim (across E. Orangewood Ave. from the South entrance to Angel Stadium) with a Tasting Room was added this year with a rotating selection of 20 styles on tap. Eventually the evolving facility will include a full-service restaurant.

Head Brewer Victor is tapping a fresh keg with us.

Martin DiedrichWhen it comes to world-class, artisan coffee roasters in Orange County the veteran bean roaster in chief is Martin Diedrich. He grew up on a coffee farm in Guatemala! Martin now oversees busy neighborhood Kean Coffee coffee shops in Tustin and Newport Beach.

“Kéan Coffee™ is the newest, most exciting coffeehouse concept by coffeehouse visionary Martin Diedrich. Our mission is to purvey fresh-roasted artisan coffee the way it is meant to be, in a beautiful, eclectic coffeehouse environment. Martin is craft roasting the finest coffees from around the globe on-site, many organic and fair-trade. This enables us to serve our coffee so fresh, most days it has been roasted within hours of the moment it reaches your cup. Our expertly trained baristas are creating the most innovative, cutting edge coffee beverages to be had.”

“Martin, local coffeehouse pioneer and founder of the Diedrich Coffee chain, left behind the world of corporate culture to return to his origins as an independent coffeehouse operator in order to stay true to his ideals of what a coffeehouse should be and what coffee culture should be.”

“Along with his wife Karen Varese Diedrich, Martin spent two years putting all of his creativity, inspiration and community and global awareness into bringing Kéan Coffee to reality. Martin and Karen Diedrich aptly named this next generation of coffeehouse after their son, Kean.”

Martin joins us.

Randy TheisThe innovative cocktail program at SideDoor is an important attraction. New to SideDoor is Lead Barman, Randy Thais. Randy is an adjunct professor by day and a barman by night.

Now leading the libation charge at SideDoor, Randy’s knowledge of English culture aligns perfectly with the gastropub’s British history and inspiration. His vision is to continue to make SideDoor the ultimate destination for cocktails, and believes that executing an Old Fashioned with precision will lead to a loyal clientele.

One of Randy’s newest creations on the SideDoor cocktail menu is the Ugly Gentleman, also known as “Steve.” Steve is a boozy, long and savory rye cocktail poured over hand-cute ice. The glassware covers a spot of burning maple wood while the cocktail is being prepared, and through science or magic, the smoke rests inside the glass even after the whiskey is poured.

He’s surely crafting something special for us as a guest…

Jean Jacques GranetThe Pechanga Resort & Casino in Temecula has a long Holiday tradition of baking and decorating eye-catching gingerbread houses for sale at a very reasonable price until Christmas to their appreciative guests.

“This holiday season, housing starts inside of one southern California casino/resort will more than double after last year’s sales numbers topped expectations. Pechanga Resort & Casino’s in-house bakery team is preparing, constructing and decorating hand-crafted gingerbread houses and offering them to prospective buyers at a nominal cost for home ownership. These units, which may be purchased individually or several at a time to create neighborhood continuity, come fully loaded and turnkey for gift giving, or for hanging onto for one’s own sweet tooth satisfying gratification.”

“Those looking for a brand new gingerbread home can find them in easily accessed locations at the 24-hour Caffe Cocoa inside the popular Temptations Food Walk at Pechanga or at Blends Coffee & Wine Bar just inside the Pechanga Hotel Lobby. Each home features distinct décor and amenities such as hand-drawn insulation (icing) and real curb appeal with colorful holiday sweet treats lining the outside. If buyers are careful transporting the homes, no insurance is required, property tax is waived and goodwill equity can be earned by giving one of the Pechanga gingerbread homes to someone else. These handmade gingerbread houses come in 10-inch by six-inch floor plan for $35. They will be on the market until Christmas, or until all units have been snapped up by buyers.”

Pechanga’s acclaimed Executive Pastry Chef, Jean-Jacques Granet (he has worked on three continents) joins us with all the sweet details.

Podcasts

Segment One: Show Preview with Executive Producer & Co-Host Andy Harris and Chef Andrew Gruel of Slapfish Restaurant Group
Segment Two: Proprietor / Executive Chef Rich Mead, Farmhouse at Roger’s Gardens
Segment Three: Chef Director Ryan Wagner, CulinaryLab Contemporary Cooking School, Tustin
Segment Four: Ryan Wilson, Vice President and Executive Chef for Lawry’s Restaurants, Inc.
Segment Five: Brewmaster Victor Novak, Golden Road Brewing
Segment SIx: Artisan Coffee Roaster, Martin Diedrich, Kean Coffee
Segment Seven: SideDoor’s Lead Barman, Randy Thais
Segment Eight: Jean-Jacques Granet, Executive Pastry Chef, Pechanga Resort & Casino, Temecula

Show 135, August 22, 2015: Show Preview with Guest Host Chef Andrew Gruel & Executive Producer & Co-Host Andy Harris

Andrew GruelExecutive Chef Andrew Gruel of the rapidly growing Slapfish empire with restaurants in Huntington Beach, Laguna Beach, Newport Beach, LAX, and now, Irvine at UCI, is back as today’s special Guest Host.

First an appetizing preview of Saturday’s full show and, with apologies, not particularly for dieters. With any luck we will always leave you hungry and thirsty. In our case that’s probably a good thing…

Chef Andrew Gruel’s (our regular Guest Co-Host of Slapfish fame) new FYI Network restaurant makeover series, “Say It To My Face,” returns to the airwaves next Saturday afternoon (August 29th) for the continuation of Season 1. It’s the first Food TV restaurant makeover series which showcases the importance of social media in having an impact on diners. Chef Andrew hosts with his Slapfish colleague, Chef Anthony Dispensa, Director of West Coast Operations. It’s a pair back-to-back episodes on those future Saturdays. Check your local listings for the time.

The 2015 Western Foodservice & Hospitality Expo will be held Sunday, August 23rd to Tuesday, August 25th, 2015 at the Los Angeles Convention Center. The Show, the largest restaurant industry conference on the West Coast, is produced and managed by Urban Expositions, and sponsored by the California Restautrant Association. Ron Mathews, Industry Vice President, Urban Expositions, producers of the annual event joins us with all the 411. It’s for the trade, only.

Award-winning author, Susan Herrmann Loomis, is with us to talk about her newest book, In a French Kitchen: Tales and Traditions of Everyday Home Cooking in France.  This book, with tales about real French cooks and more than 85 recipes, proves that delicious, decadent meals are simple and easy to create.  Susan takes lessons from busy, everyday French cooks and offers their tips and tricks, kitchen wisdom, and recipes to create meals focused on local, seasonal, quality ingredients. She regales us with tales of the French at the table, offers twelve seasonal menus, and pairs wines with her dishes to make this book an enjoyable read and an indispensable friend in the kitchen.  Susan is a France-based, award winning journalist with ten books to her credit, a cooking school proprietor, and a professionally trained chef.

As Executive Chef at Barnyard, Jesse Barber was known for his simple, honest food and ingredient-driven menu. In his newest venture, Dudley Market, Barber looks to continue his practice of utilizing local, seasonally fresh ingredients, maintaining the strong relationships with the farmers and purveyors he has worked closely with over the past few years. Barber is inspired by the unique and vibrant Venice community, “Food is one of the most important connections between people and I hope to create lasting relationships with neighbors, friends, farms and local vendors.”

We really love and appreciate a well-constructed sandwich on the “SoCal Restaurant Show.” After a promising Orange County debut in Newport Beach in 2014, Sessions West Coast Deli has opened its second location on the waterfront in Huntington Beach (414 Pacific Coast Highway). Designed as a neighborhood-casual concept, this new restaurant serves its immediate community with a menu of gourmet, culinary-focused sandwiches in a relaxed, beach-inspired environment. Culinary Director Max Schlutz (he loves craft beer, too) joins us with the tempting gourmet sandwich 411.

GrubTribe is Southern California’s (mainly Orange County and Long Beach) new digital destination for behind –the-scenes gourmet video. They showcase local chefs and food providers, their businesses, their prep choices, their favorite ingredients, and more. Co-founder, Jeff Fliegler, a chef by background and training, is our guest.

Play

Show 135, August 22, 2015: Max Schlutz, Culinary Director, Sessions West Coast Deli

We love a well-constructed sandwich on the “SoCal Restaurant Show.”

Max SchultzAfter a promising Orange County debut in Newport Beach in 2014, Sessions West Coast Deli has opened its second location on the waterfront in Huntington Beach (414 Pacific Coast Highway). Designed as a neighborhood-casual concept, this new restaurant serves its immediate community with a menu of gourmet, culinary-focused sandwiches in a relaxed, beach-inspired environment.

The Huntington Beach restaurant offers breakfast, lunch and dinner with a menu mirroring that of its Newport Beach counterpart. Guests are presented with nearly two dozen hot and cold sandwiches, a selection of salads, and gourmet sides on Sessions’ lunch and dinner menu, as well as ten signature sandwiches on its breakfast menu.

Sessions features a scratch kitchen with housemade sauces, sides, salads, and soups prepared in-house daily. All sandwiches are made to order with fresh, locally grown produce, humanely and naturally raised meats, and locally baked breads delivered daily from local artisan, OC Baking Company. In addition, the restaurant proudly serves a selection of locally roasted coffee beverages from Kean Coffee.

With the opening of the Huntington Beach location, Sessions sees the addition of nine new sandwiches to its already celebrated menu. Guests will still be able to enjoy their favorites, including the Summer Zephyr, with marinated vine-ripened tomato, wild baby arugula, fresh mozzarella, basil aioli, pickled red onion, and a balsamic reduction on french roll; and the Sloppy Barney, featuring spicy bbq pulled pork, jalapeño jack, house pickle, shaved red onion, and purple SoCal slaw on ciabatta.

All new sandwiches are featured at both locations, including the Geno, inspired by local surfer Gene “Sliding Machine” Petersen, who was voted on by the public to be honored in conjunction with the opening of the new Huntington Beach location.

 

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Show 135, August 22, 2015: Max Schlutz, Culinary Director, Sessions West Coast Deli Continues…

Max SchultzIn Spring 2014, when Sessions West Coast Deli opened its first location in Newport Beach, its owners had one mission: to serve the best sandwiches to ever hit the lip. As a neighborhood-casual concept designed to serve its immediate community, Sessions embraces the area’s surf culture as it presents a menu of gourmet, culinary-focused sandwiches in a relaxed environment. The term “West Coast Deli” perfectly describes the marriage of a high-quality deli menu with a chill vibe that appeals to area locals and tourists, alike.

In Summer 2015, Sessions opened its second Orange County location on the waterfront in Huntington Beach. The opening of this location reinforced Sessions’ dedication and commitment to its community by becoming a local hub for surfers, skaters and area beachgoers looking for great sandwiches.

Unlike most sandwich shops in the region, Sessions proudly boasts a scratch kitchen with housemade sauces, sides, salads, and soups prepared daily. All sandwiches are made to order with fresh, locally grown produce; humanely and naturally raised meats; and locally baked bread delivered daily from local artisan, OC Baking Company. In addition, the restaurant proudly serves a selection of locally roasted coffee beverages from Kean Coffee.

Max shares that the most popular sandwich is a vegetarian offering, Summer Zephyr, thoughtfully named after the spouse of one of the partners. It’s marinated vine-ripened tomato, wild baby arugula, fresh mozzarella, basil aioli, pickled red onion and balsamic reduction served on a fresh baked French roll.

 

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August 22: Andrew Gruel, Western Foodservice Expo, Susan Herrmann Loomis, Jesse Barber, Sessions West Coast Deli, GrubTribe

Podcasts

Segment One: Show Preview with Guest Host Chef Andrew Gruel & Executive Producer & Co-Host Andy Harris
Segment Two: Executive Chef Andrew Gruel, Slapfish
Segment Three: Ron Mathews, Western Foodservice & Hospitality Expo
Segment Four: Susan Herrmann Loomis, author and cooking instructor
Segment Five: Executive Chef Jesse Barber, The Dudley Market, Venice
Segment Six: Max Schlutz, Culinary Director, Sessions West Coast Deli Part One
Segment Seven: Max Schlutz, Culinary Director, Sessions West Coast Deli Part Two
Segment Eight: Jeff Fliegler, Co-Founder, Grub Tribe

First an appetizing preview of Saturday’s full show and, with apologies, not for dieters. With any luck we will always leave you hungry and thirsty. In our case that’s probably a good thing…

The ment’or BKB Foundation is debuting their 2015 Young Chef Competition Series in Los Angeles at Bouchon Bistro Beverly Hills on August 27th. Future competitions will be hosted in Chicago, Houston and New York City. Four chefs between the ages of 22 to 27 will compete in a Bocuse d’Or-style challenge, with the winning team in each city being awarded $10,000, which may be used to stage at the restaurant of their choice. L.A. competitor Skylar Stover (ex-French Laundry) is our guest.

The 2015 Western Foodservice & Hospitality Expo will be held Sunday, August 23rd to Tuesday, August 25th, 2015 at the Los Angeles Convention Center. The Show, the largest restaurant industry conference on the West Coast, is produced and managed by Urban Expositions, and sponsored by the California Restaurant Association. Ron Mathews, Industry Vice President, Urban Expositions, producers of the annual event, joins us with all the 411. It’s for the trade, only.

Award-winning author, Susan Herrmann Loomis, is with us to talk about her newest book, In a French Kitchen: Tales and Traditions of Everyday Home Cooking in France.  This book, with tales about real French cooks and more than 85 recipes, proves that delicious, decadent meals are simple and easy to create.  Susan takes lessons from busy, everyday French cooks and offers their tips and tricks, kitchen wisdom, and recipes to create meals focused on local, seasonal, quality ingredients. She regales us with tales of the French at the table, offers twelve seasonal menus, and pairs wines with her dishes to make this book an enjoyable read and an indispensable friend in the kitchen.  Susan is a France-based, award winning journalist with ten books to her credit, a cooking school proprietor, and a professionally trained chef.

As Executive Chef at Barnyard, Jesse Barber was known for his simple, honest food and ingredient-driven menu. In his newest venture, Dudley Market, Barber looks to continue his practice of utilizing local, seasonally fresh ingredients, maintaining the strong relationships with the farmers and purveyors he has worked closely with over the past few years. Barber is inspired by the unique and vibrant Venice community, “Food is one of the most important connections between people and I hope to create lasting relationships with neighbors, friends, farms and local vendors.”

We really love and appreciate a well-constructed sandwich on the “SoCal Restaurant Show.” After a promising Orange County debut in Newport Beach in 2014, Sessions West Coast Deli has opened its second location on the waterfront in Huntington Beach (414 Pacific Coast Highway). Designed as a neighborhood-casual concept, this new restaurant serves its immediate community with a menu of gourmet, culinary-focused sandwiches in a relaxed, beach-inspired environment. Co-proprietor Max Schlutz (he loves craft beer, too) joins us with the tempting gourmet sandwich 411.

GrubTribe is Southern California’s (mainly Orange County and Long Beach) new digital destination for behind –the-scenes gourmet video. They showcase local chefs and food providers, their businesses, their prep choices, their favorite ingredients, and more. Co-founder, Jeff Fliegler, a chef by background and training, is our guest.

Andrew Gruel and Anthony Dispensa of Slapfish Restaurants and FYI Say It To My FaceChef Andrew Gruel’s (our regular Guest Co-Host of Slapfish fame) new FYI network restaurant makeover series, “Say It To My Face,” returns to the airwaves next Saturday afternoon (August 20th) for the continuation of Season 1. It’s a pair back-to-back episodes on those Saturdays. Check your local listings for the time.

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

Skylar StoverThe ment’or BKB Foundation is debuting their 2015 Young Chef Competition Series in Los Angeles at Bouchon Bistro Beverly Hills on August 27th. Future competitions will be hosted in Chicago, Houston and New York City.

Four chefs between the ages of 22 to 27 will compete in a Bocuse d’Or-style challenge, with the winning team in each city being awarded $10,000, which may be used to stage at the restaurant of their choice.

“We established the ment’or Young Chef Competition series to identify the next generation of great chefs in America, and to give them the opportunity to further their culinary education,” said Daniel Boulud, Chairman, ment’or BKB Foundation. “We have a strong group of candidates, and are very excited to see them compete!”

L.A. competitor (one of four) Skylar Stover (exFrench Laundry) is our guest. You remember him as the Commis for Chef Philip Tessier (French Laundry) of Team USA at the Bocuse d’Or. For the first time ever Team USA won the Silver Bocuse.

Western Foodservice ExpoThe 2015 Western Foodservice & Hospitality Expo will be held Sunday, August 23rd to Tuesday, August 25th, 2015 at the Los Angeles Convention Center. The Show, the largest restaurant industry conference on the West Coast, is produced and managed by Urban Expositions, and sponsored by the California Restautrant Association.

The Expo brings together 400 plus vendors and some 8,000 restaurant and foodservice professionals. It is the most comprehensive marketplace for professionals serving the foodservice and hospitality industries on the West Coast. With hundreds of companies exhibiting the latest products, this event covers the entire spectrum of the foodservice industry. Restaurant owners and foodservice operators attend to gain the freshest, most meaningful menu of business boosting opportunities for the West Coast foodservice and hospitality markets.

Ron Mathews, Industry Vice President, Urban Expositions, producers of the annual event, joins us with all the 411. It’s for the trade, only.

Susan Herrmann LoomisAward-winning author, Susan Herrmann Loomis, is with us to talk about her newest book, In a French Kitchen: Tales and Traditions of Everyday Home Cooking in France.  This book, with tales about real French cooks and more than 85 recipes, proves that delicious, decadent meals are simple and easy to create.  Susan takes lessons from busy, everyday French cooks and offers their tips and tricks, kitchen wisdom, and recipes to create meals focused on local, seasonal, quality ingredients.

She regales us with tales of the French at the table, offers twelve seasonal menus, and pairs wines with her dishes to make this book an enjoyable read and an indispensable friend in the kitchen.

After reading In a French Kitchen, the reader will be immediately enveloped in warmth and good smells, which will make you hungry and eager to get in front of the stove. There is much inside this book to help you along. And as Susan says, “Cooking like the French, in a French Kitchen, is the shortest route to happiness, warmth, pleasure, and delicious times.”

Susan is a France-based, award winning journalist with ten books to her credit, a cooking school proprietor, and a professionally trained chef.

Jesse Barber of Dudley MarketAs Executive Chef at Venice’s Barnyard, Jesse Barber was known for his simple, honest food and ingredient-driven menu. In his newest venture, Dudley Market, Barber looks to continue his practice of utilizing local, seasonally fresh ingredients, maintaining the strong relationships with the farmers and purveyors he has worked closely with over the past few years.

Barber is inspired by the unique and vibrant Venice community, “Food is one of the most important connections between people and I hope to create lasting relationships with neighbors, friends, farms and local vendors.

“The idea is simple, bring the community we know and love the everyday luxury it deserves. Our motivation is rooted in our obsession for outstanding quality and ethics in everything we procure. Using the tastiest ingredients and through detailed preparation we strive to turn what could be a daily routine into an unforgettable experience. We’ve pulled-back the curtain by introducing our community to our growers, artisans, and wine makers, inviting everyone to participate in the conversation and enjoy the results of what we find to be a very gratifying process.”

Dudley Market is open for Breakfast, Brunch, Lunch and Dinner.

We love a well-constructed sandwich on the “SoCal Restaurant Show.”

Max SchultzAfter a promising Orange County debut in Newport Beach in 2014, Sessions West Coast Deli has opened its second location on the waterfront in Huntington Beach (414 Pacific Coast Highway). Designed as a neighborhood-casual concept, this new restaurant serves its immediate community with a menu of gourmet, culinary-focused sandwiches in a relaxed, beach-inspired environment.

The Huntington Beach restaurant offers breakfast, lunch and dinner with a menu mirroring that of its Newport Beach counterpart. Guests are presented with nearly two dozen hot and cold sandwiches, a selection of salads, and gourmet sides on Sessions’ lunch and dinner menu, as well as ten signature sandwiches on its breakfast menu.

Sessions features a scratch kitchen with housemade sauces, sides, salads, and soups prepared in-house daily. All sandwiches are made to order with fresh, locally grown produce, humanely and naturally raised meats, and locally baked breads delivered daily from local artisan, OC Baking Company. In addition, the restaurant proudly serves a selection of locally roasted coffee beverages from Kean Coffee.

With the opening of the Huntington Beach location, Sessions sees the addition of nine new sandwiches to its already celebrated menu. Guests will still be able to enjoy their favorites, including the Summer Zephyr, with marinated vine-ripened tomato, wild baby arugula, fresh mozzarella, basil aioli, pickled red onion, and a balsamic reduction on a french roll; and the Sloppy Barney, featuring spicy bbq pulled pork, jalapeño jack, house pickle, shaved red onion, and purple SoCal slaw on ciabatta.

All new sandwiches are featured at both locations, including the Geno, inspired by local surfer Gene “Sliding Machine” Petersen, who was voted on by the public to be honored in conjunction with the opening of the new Huntington Beach location.

Co-proprietor Max Schlutz (he loves craft beer, too) joins us with the tempting gourmet sandwich 411.

In Spring 2014, when Sessions West Coast Deli opened its first location in Newport Beach, its owners had one mission: to serve the best sandwiches to ever hit the lip. As a neighborhood-casual concept designed to serve its immediate community, Sessions embraces the area’s surf culture as it presents a menu of gourmet, culinary-focused sandwiches in a relaxed environment. The term “West Coast Deli” perfectly describes the marriage of a high-quality deli menu with a chill vibe that appeals to area locals and tourists, alike.

In Summer 2015, Sessions opened its second Orange County location on the waterfront in Huntington Beach. The opening of this location reinforced Sessions’ dedication and commitment to its community by becoming a local hub for surfers, skaters and area beachgoers looking for great sandwiches.

Unlike most sandwich shops in the region, Sessions proudly boasts a scratch kitchen with housemade sauces, sides, salads, and soups prepared daily. All sandwiches are made to order with fresh, locally grown produce; humanely and naturally raised meats; and locally baked bread delivered daily from local artisan, OC Baking Company. In addition, the restaurant proudly serves a selection of locally roasted coffee beverages from Kean Coffee.

Jeff FlieglerGrubTribe is Southern California’s (mainly Orange County and Long Beach for now) new digital destination for behind –the-scenes gourmet video. They showcase local chefs and food providers, their businesses, their prep choices, their favorite ingredients, and more.

Short video interviews and preparation demonstrations feature local food businesses across Southern California while answering all kinds of questions formerly reserved for the chefs and food specialists working behind the scenes. It’s a real insiders view.

Co-founder, Jeff Fliegler, a working chef by background and training, is our guest.

Podcasts

Segment One: Show Preview with Guest Host Chef Andrew Gruel & Executive Producer & Co-Host Andy Harris
Segment Two: Executive Chef Andrew Gruel, Slapfish
Segment Three: Ron Mathews, Western Foodservice & Hospitality Expo
Segment Four: Susan Herrmann Loomis, author and cooking instructor
Segment Five: Executive Chef Jesse Barber, The Dudley Market, Venice
Segment Six: Max Schlutz, Culinary Director, Sessions West Coast Deli Part One
Segment Seven: Max Schlutz, Culinary Director, Sessions West Coast Deli Part Two
Segment Eight: Jeff Fliegler, Co-Founder, Grub Tribe

Show 133, August 1, 2015: Show Preview with Guest Host Chef Andrew Gruel & Executive Producer & Co-Host Andy Harris

Andrew GruelExecutive Chef Andrew Gruel of the rapidly growing Slapfish empire with restaurants in Huntington Beach, Laguna Beach, Newport Beach, LAX, and now, Irvine at UCI, is back as today’s special Guest Host.

Next a tempting preview of Saturday’s satisfyingly abundant show. With any luck we will always leave you hungry and thirsty. In our case that’s probably a good thing…

A group of professional journalists from The International Food Wine and Travel Writers Association is visiting the show. Their Treasurer and Board Member, Susan Montgomery, joins us. In addition to explaining the mission of the IFTWTA, Sue will highlight her recent visit to Casa Mayoral in the Guadalupe Valley in Northern Baja California.

MJ Hong is the gracious proprietress of The Wine Artist in Laguna Beach. It’s a boutique winery, special event venue (and more) designed to accommodate team building exercises. It’s also a destination for unusual cooking demos and classes. We’ll learn all about it.

ABC’s “The Chew’s” Chef Carla Hall is, fortunately, no stranger to the show. She is a Daytime Emmy Award-winning chef and best-selling cookbook author. Last Saturday Chef Carla was the honoree at the James Beard Foundation’s 25yj annual Chefs & Champagne benefit in The Hamptons. In June she was part of First Lady Michelle Obama’s Presidential Delegation to the World Expo in Milan and the USA Pavilion.

When the conversation turns to artisan coffee roasters in Orange County you always hear the name of coffeehouse visionary Martin Diedrich. He grew up in Guatemala where is Family owned a small coffee farm. In late 2005 Martin and his wife, Karen, launched their latest retail venture Kean Coffee in Newport Beach. A location in Tustin has been added to the portfolio. It’s Coffee 101 with Martin Diedrich.

Bobby Navarro left a decade of work in the hospitality industry to fully commit to his own event planning and culinary promotions company, 100eats.com. He cooked with Amar Santana at both Charlie Palmer’s in South Coast Plaza and Broadway by Amar Santana. Bobby’s passion for branding and business keeps him visiting hundreds of restaurants across the country, stemming from his original feat of dining at 100 restaurants in 100 consecutive days. We’ll meet him…

Simon Majumdar is a food writer, broadcaster, Food TV personality, and author of the recently published, Fed, White and Blue – Finding America with My Fork. You know him as the no-nonsense judge on Food Network’s Cutthroat Kitchen with host Alton Brown. In fact, Mr. Brown penned the enthusiastic Foreword to Fed, White, and Blue.

Majumdar is also the new Master of Ceremonies for the upcoming 2015 Golden Foodie Awards presented in the sold-out, red carpet affair on September 27th at the Fairmont Newport Beach.

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

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Show 133, August 1, 2015: Artisan Coffee Roaster, Martin Diedrich, Kean Coffee

Martin DiedrichWhen the conversation turns to artisan coffee roasters in Orange County you always hear the name of coffeehouse visionary Martin Diedrich. He grew up in Guatemala where is Family owned a small coffee farm.

In late 2005 Martin and his wife, Karen, launched their latest retail venture Kean Coffee in Newport Beach. It’s named after their son. A location in Tustin has been added to the portfolio.

Kean Coffee has developed a loyal following of customers with its high quality artisan coffees fresh roasted onsite daily by Martin himself. The world-class roaster itself is a family affair. It’s built and manufactured by his brother, Stephen Diedrich in Sandpoint Idaho.

On the night of Thursday, August 27th Martin is hosting A Night At The Kean Coffee Roastery for 12 lucky guests. It’s a VIP tour of Kean’s wholesale roastery from seed to cup including a talk on coffee growing with Martin, a roasting demo, a comparative cupping, and a barista presentation during which the guests will be served espresso drinks in a similar manner as judges in a barista competition.

It’s the best of Coffee 101 with Martin Diedrich.

 

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