Show 216, March 25, 2017: Show Preview with Co-Host Andy Harris

Now a tempting preview of this Saturday’s over-stuffed and richly decadent show. It’s not, with profuse apologies, for dieters. If we’re successful we will always leave you incredibly hungry and thirsty. In our case that’s probably a pretty good thing…

Long Beach has its own officially designated Little Cambodia Town. It’s known as the Cambodian capital of the United States. Where do you find “real deal” Cambodian food there? Little Cambodia Town’s Honorary Mayor, Rithy Hahn, and Chef “T” Visoth Ouk are our knowledgeable guides.
Brad Johnson’s & Chef Govind Armstrong’s Post & Beam officially opened in early 2012 on the West side of the Baldwin Hills Crenshaw Plaza (across the parking lot from the Debbie Allen Dance Academy) in an extensively remodeled, free-standing building with patio which had previously been a Golden Bird Fried Chicken stand. It’s 5 successful years later and we’ll get updates from the principals themselves, Brad & Chef Govind.

One of the most distinctive and personal restaurants in the new wave of Oceanside’s chef-driven establishments is Chef Staci Miller’s The Miller’s Table. It’s very hands-on and intimate with all of 24 seats. Most of the seats are at one, large, square Community Table. We’ll meet the engaging Chef Staci.

A standout product noted by the “SoCal Restaurant Show” at the recently concluded Natural Products Expo West at the Anaheim Convention Center was Regrained – Eat Beer. Regrained crafts supergrain snacks featuring upcycled brewer’s grain “harvested” from urban craft breweries. CEO & Co-Founder Daniel Kurzrock explains all.

Prosecco is on a lot of restaurant by-the-glass menus these days. It’s a common misnomer that it’s Italian sparkling wine. Actually it comes from difference grapes than Champagne and is created using a different process. Also, all Prosecco is not created equal. To bring clarity to the ongoing discussion our resident wine expert, Kyle Meyer of Wine Exchange in Santa Ana, joins us with the needed 411.

The 6th Annual Big Island Chocolate Festival is set for April 28th & 29th at the Hapuna Beach Prince Hotel. “Indulge in the alluring, rich taste of chocolate – in both its sweet and savory forms – while participating in delicious, fun and informative chocolate-themed activities.” Farsheed Bonakdar the President of the Kona Cacao Association (the event’s producer) and Executive Chef Donald Wressell (also an acclaimed chocolatier) of the Guittard Chocolate Company (Burlingame, CA) are with us to preview this weekend of rich chocolate indulgence.

After a decadent afternoon of feasting on March 12th on over 1,500 pounds of heritage breed pork raised on family farms, almost 500 guests gathered with glasses full of festive libations at Viceroy Santa Monica, Official Host Venue. From cooks and guests to winemakers and distillers, all were waiting for Cochon555 founder Brady Lowe to crown Los Angeles’ “Prince of Pork,” bestowing not just the title, but a place in the national finale, Grand Cochon, in October in Chicago. L.A.’s newly crowned “Prince of Pork” chef is our guest.

Co-Host Chef Andrew Gruel is flying back from Utah on this Saturday morning. He rejoins us on April 1st, and that’s no April Fools’ joke…

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

Play

Show 216, March 25, 2017: Kyle Meyer, Co-Proprietor, Wine Exchange, Santa Ana

Kyle Meyer of Wine ExchangeThe pleasantly effervescent Prosecco from Italy is on a lot of restaurant by-the-glass menus these days. It’s a common misnomer that it’s Italian sparkling wine. Actually it comes from difference grapes (Glera) than Champagne and is created using a different, less labor intensive process. Also, all Prosecco is not created equal.

To bring clarity to the ongoing discussion our resident wine expert, Kyle Meyer of Wine Exchange in Santa Ana, joins us with the needed 411.

Also, what sparkling wine and Champagne is now served in by the glass in better restaurants is starting to change. It’s not just presented in a Champagne flute anymore. What’s going on…?

Play

March 25: Little Cambodia Town, Post and Beam, The Miller’s Table, Regrained Eat Beer, Wine Exchange, Big Kahuna Chocolate Festival, Jonathan Granada

Podcasts

Segment One: Show Preview with Co-Host Andy Harris
Segment Two: “Mayor” Rithy Hahn, Chef “T” Visoth Ouk, Long Beach’s Cambodia Townh
Segment Three: Post & Beam, Los Angeles’ Baldwin Hills Crenshaw Plaza
Segment Four: Chef Staci Miller’s The Miller’s Table, Oceanside, CA
Segment Five: Daniel Kurzrock, Chief Grain Officer, Regrained – Eat Beer
Segment Six: Kyle Meyer, Co-Proprietor, Wine Exchange, Santa Ana
Segment Seven: 6th Annual Big Island Chocolate Festival
Segment Eight: LA’s 2017 Prince of Pork – Cochon 555

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

Long Beach has its own officially designated Little Cambodia Town. It’s known as the Cambodian capital of the United States. Where do you find “real deal” Cambodian food there? Little Cambodia Town’s Honorary Mayor, Rithy Hahn, and Chef “T” Visoth Ouk are our knowledgeable guides.

Brad Johnson’s & Chef Govind Armstrong’s Post & Beam officially opened in early 2012 on the West side of the Baldwin Hills Crenshaw Plaza (across the parking lot from the Debbie Allen Dance Academy) in an extensively remodeled, free-standing building with patio which had previously been a Golden Bird Fried Chicken stand. It’s 5 successful years later and we’ll get updates from the principals themselves, Brad & Chef Govind.

One of the most distinctive and personal restaurants in the new wave of Oceanside’s chef-driven establishments is Chef Staci Miller’s The Miller’s Table. It’s very hands-on and intimate with all of 24 seats. Most of the seats are at one, large Community Table. We’ll meet the engaging Chef Staci.

A standout product noted by the “SoCal Restaurant Show” at the recently concluded Natural Products Expo West at the Anaheim Convention Center was Regrained – Eat Beer. Regrained crafts supergrain snacks featuring upcycled brewer’s grain “harvested” from urban craft breweries. CEO & Co-Founder Daniel Kurzrock explains all.

Prosecco is on a lot of restaurant by-the-glass menus these days. It’s a common misnomer that it’s Italian sparkling wine. Actually it comes from difference grapes than Champagne and is created using a different process. Also, all Prosecco is not created equal. To bring clarity to the ongoing discussion our resident wine expert, Kyle Meyer of Wine Exchange in Santa Ana, joins us with the needed 411.

The 6th Annual Big Island Chocolate Festival is set for April 28th & 29th at the Hapuna Beach Prince Hotel. “Indulge in the alluring, rich taste of chocolate – in both its sweet and savory forms – while participating in delicious, fun and informative chocolate-themed activities.” Farsheed Bonakdar the President of the Kona Cacao Association (the event’s producer) and Executive Chef Donald Wressell (also an acclaimed chocolatier) of the Guittard Chocolate Company are with us to preview this weekend of rich chocolate indulgence.

After a decadent afternoon of feasting on March 12th on over 1,500 pounds of heritage breed pork raised on family farms, almost 500 guests gathered with glasses full of festive libations at Viceroy Santa Monica, Official Host Venue. From cooks and guests to winemakers and distillers, all were waiting for Cochon555 founder Brady Lowe to crown Los Angeles’ “Prince of Pork,” bestowing not just the title, but a place in the national finale, Grand Cochon, in October in Chicago. L.A.’s newly crowned “Prince of Pork” chef is our guest.

Co-Host Chef Andrew Gruel is flying back from Utah on this Saturday morning. He rejoins us on April 1st, and that’s no joke…

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

Rithy Hahn, and Chef T Visoth OukLong Beach has its own officially designated Little Cambodia Town. It’s known as the Cambodian capital of the United States. Some 20,000 residents of Long Beach are of Cambodian descent. Long Beach is thought to have the second largest population of Cambodian immigrants outside of Southeast Asia.

The Cambodia Town Culture Festival with lots of food & fun for the whole Family is Sunday, April 2nd from 8:30 a.m. to 4:00 p.m.

Cambodian Restaurants we visited (that the locals frequent) in Long Beach include Crystal, Monorom Cambodian Restaurant, Dara Restaurant and Sophy’s – Cambodia Town Food & Music. Some are located just outside of the “official” boundaries of Cambodia Town. All have on-site parking.

Standout dishes to look for range from deep fried whole catfish to salmon salad and lemongrass soup.

Where do you find “real deal” Cambodian food there?

Little Cambodia Town’s Honorary Mayor, Rithy Hahn, and Chef “T” Visoth Ouk are our knowledgeable guides.

Govind Armstrong and Brad JohnsonBrad Johnson’s & Chef Govind Armstrong’s Post & Beam officially opened in early 2012 on the West side of the Baldwin Hills Crenshaw Plaza (across the parking lot from the Debbie Allen Dance Academy) in an extensively remodeled, free-standing building with patio which had previously been a Golden Bird Fried Chicken stand.

There is a fairly extensive on-site herb garden on the patio with raised beds. One entire wall of the patio is covered with trailing passion fruit vines. The highly perishable fruit is creatively used there seasonally in salad dressings and desserts.

“No stranger to the dining scene in Los Angeles, Brad Johnson’s and Chef Govind Armstrong’s venture, Post & Beam, is intended to bring warm hospitality, exciting, yet approachable cuisine and good times to the surrounding neighborhoods of the Baldwin Hills Crenshaw Plaza. Brad has created memorable places since relocating to California from NYC in 1989. Remember Georgia on Melrose Ave.? That was him, minus some of the gray hair.”

Among Chef Govind’s numerous local credits of note are the fondly remembered Chadwick (Co-Executive Chef) in Beverly Hills and Melrose’s Table 8. He started in the kitchen at Spago at the tender age of 13.

It’s 5 successful years later and we’ll get updates from the principals themselves, Brad & Chef Govind.

Staci MillerOne of the most distinctive and personal restaurants in the new wave of Oceanside’s chef-driven establishments is Chef Staci Miller’s The Miller’s Table. Her beverage goal is to compliment the vibrant Oceanside craft beer scene with her extensive knowledge of fine wine. It’s very hands-on and intimate with all of 24 seats. Most of the seats are at one, large Family Table.

The Miller’s Table is an intimate community experience, with simple, fresh fare, unique wines, craft beers and beverages all brought to a centerpiece of a family table. With all of the fresh produce available in North County, a large portion of Staci Miller’s menu is dedicated to Inspired Vegetables, balanced with Cheese & Charcuterie, and a creative cadre of Sandwiches, all fresh and made in house.

“Of note; our albacore confit tuna and house-made potato chips. With 24 seats, the service is very personal, with no waiters, but rather a culinary team that delivers the food they just prepared. Wine is presented as flights for exploration, with a wine list that changes weekly.”

We’ll meet the passionate Chef Staci.

Daniel KurzrockA standout product noted by the “SoCal Restaurant Show” at the recently concluded Natural Products Expo West at the Anaheim Convention Center was Regrained – Eat Beer. Regrained crafts supergrain snacks featuring upcycled brewer’s grain “harvested” from urban craft breweries. The end result is a whole lot tastier than it perhaps reads…

“When we started homebrewing beer as underage students at UCLA, we certainly did not predict it would lead to this.”

“Here’s what caught us by surprise: with every batch of beer made, we were left with a crazy amount of “used” grain! We understood that the sugar from the grain was somehow being turned into fresh barleypop, but what about the grain? What the heck were we supposed to do with that stuff?? And there was a lot of it!!”

“We didn’t have a compost bin, let alone any farm animals to feed out back of our frathouse homebrewery. So, week after week, vats of oatmeal were tipped into the dumpster. An idea struck. Sure, we didn’t have farm animals, but we had plenty of the next best thing: hungry party animals.”

“So, we set out to bake a sort-of whole grain bread using the leftover grain. We could become the cure for cases of the common drunchies.

After a few months of baking a dozen or so loaves of bread per week between beer making (with some studying in between), a few things became apparent:

  1. People loved our idea. We even developed a contingent of regulars.
  2. Bread was one of many possible applications for reuse of our grain.
  3. Craft beer was continuing to blow up around us. If urban craft breweries shared our sustainability challenge, our idea could be even bigger.

“So, we decided to make a go at a broader business model. ReGrained would not just be a bakery, but more of a go-between the brewing industry and local food systems. It would be both a service provider and a manufacturer. Eventually, we would upcycle all of the grain from every urban brewery in the world!”

“First, we decided, we should start with a product. We liked the bread, but baking it was time consuming, labor intensive, and the shelf-life was short. We needed something more practical.”

“We put our heads (and appetites) together. Jordan’s (Schwartz) crowded apartment kitchen Became our startup’s “garage,” and we developed an evolving recipe of small batch granola bars. Batch after batch we baked until we had something that we believed could have some legs. We believed in our idea, and that if we kept at it, we could turn it into something meaningful.”

“ReGrained has since become a full-time pursuit, and we couldn’t be more excited. We are hard at work every day earnestly growing our bar line, as well as developing other applications for ReGrained grain. We appreciate how far we have been able to take the company from ourcramped UCLA kitchen, but the best is truly yet to come.”

CEO & Co-Founder Daniel Kurzrock explains all.

Kyle Meyer of Wine ExchangeThe delightfully effervescent Prosecco from Italy is on a lot of restaurant by-the-glass menus these days. It’s a common misnomer that it’s Italian sparkling wine. Actually it comes from difference grapes than Champagne and is created using a different, less labor intensive process. Also, all Prosecco is not created equal.

To bring clarity to the ongoing discussion our resident wine expert, Kyle Meyer of Wine Exchange in Santa Ana, joins us with the needed 411.

Also, what sparkling wine and Champagne is now served in by the glass in better restaurants is starting to change. It’s not just presented in a Champagne flute anymore. What’s going on…?

Donald WressellThe 6th Annual Big Island Chocolate Festival is set for April 28th & 29th at the Hapuna Beach Prince Hotel. “Indulge in the alluring, rich taste of chocolate – in both its sweet and savory forms – while participating in delicious, fun and informative chocolate-themed activities.”

Farsheed Bonakdar the President of the Kona Cacao Association (the event’s producer) and Executive Chef Donald Wressell (also an acclaimed chocolatier) of the Guittard Chocolate Company are with us to preview this weekend of rich chocolate indulgence with a side of education.

Presented by the Kona Cacao Association (KCA), event proceeds annually benefit a variety of worthy local non-profits.

“Chocolate has an amazing history and it will be fun to share it at this year’s Big Island Chocolate Festival,” says KCA President Farsheed Bonakdar.

The two-day chocolate extravaganza includes a cacao plantation tour at Original Hawaiian Chocolate Factory, a college culinary competition and several public foodie and agriculture-themed seminars. Activities culminate 5-9 p.m. Saturday, April 29 with the indoor-outdoor festival gala—enjoy a host of sweet and savory culinary stations presented by top isle chefs, chocolatiers and confectioners. Fun chocolate activities include a live chocolate sculpture and chocolate body painting.

Culinary participants will depict this year’s historical theme at their booths and be judged on originality.

Chocolate hails from Meso-America where cacao beans were brewed to make a drink or fermented into an alcoholic beverage. Highly valued, the bean was used as currency. The Mayans and Aztecs believed cacao was divine, including it in rituals. Once fashioned into a bar, chocolate became valued in America. During wartime it was included in soldiers’ rations and went to the moon with the Apollo astronauts.

Jonathan GranadaAfter a decadent afternoon of feasting on over 1,500 pounds of heritage breed pork raised on family farms, almost 500 guests gathered with glasses full of everything from Franciacorta and Pinot Noir to Smoked Old-Fashioneds and Angostura Rum Swizzle cocktails at Viceroy Santa Monica, Official Host Venue. From cooks and guests to winemakers and distillers, all were waiting for Cochon555 founder Brady Lowe to crown Los Angeles’ “Prince of Pork,” bestowing not just the title, but a place in the national finale, Grand Cochon, in October in Chicago.

Representing the Berkshire breed of pig raised by Peads & Barnetts, the winner was Chef Jonathan Granada of Otium.

Winning Chef Jonathan’s pig breed from Peads & Barnetts Farm was a Berkshire that yields a brighter pork than most, and features a thick, delicious fat cap. The meat is sweet and creamy with hints of nuttiness, which is a by-product of the finishing process in several areas. These aspects worked in tandem with his six winning menu items, including a Head Cheese; Pork Belly with Feuille de Brick, Stinging Nettle and Caviar; Whipped Lardo with Sea Urchin, Pistachio and Brioche; Pork Shoulder with Artichoke Barigoule and Vin Jaune; a Croquette with Mojo and Potato; and finished with a Cider – Eric Bordelet Poire Granit from France.

A culinary competition featuring 5 chefs cooking 5 whole, heritage breed pigs with innovative flavors and timeless cooking techniques, Cochon555 challenges chefs to use every bit of their accumulated knowledge and inspiration. Each chef is given a 200-220 pound heritage breed pig and tasked to create, prepare and present a “Judge’s Plate” of 6 dishes scored on utilization, global influences, cooking techniques, and overall flavor, among other categories. This year’s experts and celebrity judges included local luminaries Jonathan Gold of Los Angeles Times, Christopher Ford of Beverly Wilshire, Chef Walter Manzke of Republique, Kelly Kang of Viceroy Santa Monica and others.

“The national competition gets more intense and dynamic every year, and the performance of the LA chefs, somms, and barkeeps shows precisely why the city is at the forefront for culinary excellence in this country,” said Cochon555 founder Brady Lowe. “Chef Jonathan’s winning dishes were bold, modern, thoughtful, and full of the kind of flavors that only enhance what heritage breed pigs have to offer. We owe a big thank you to the Viceroy Santa Monica Hotel – the setting was spectacular.”

Podcasts

Segment One: Show Preview with Co-Host Andy Harris
Segment Two: “Mayor” Rithy Hahn, Chef “T” Visoth Ouk, Long Beach’s Cambodia Townh
Segment Three: Post & Beam, Los Angeles’ Baldwin Hills Crenshaw Plaza
Segment Four: Chef Staci Miller’s The Miller’s Table, Oceanside, CA
Segment Five: Daniel Kurzrock, Chief Grain Officer, Regrained – Eat Beer
Segment Six: Kyle Meyer, Co-Proprietor, Wine Exchange, Santa Ana
Segment Seven: 6th Annual Big Island Chocolate Festival
Segment Eight: LA’s 2017 Prince of Pork – Cochon 555

Show 212, February 25, 2017: Show Preview with Co-Host Andy Harris

Zovs at the Anaheim White House benefit at the Highway 39 Event CenterThanks to all our listeners for so generously supporting the Feb. 20th Benefit at the Highway 39 Event Center in Anaheim for Chef Bruno’s displaced employees at The Anaheim White House and his charity, Caterina’s Club (feeding at-risk, hungry motel kids.) If you missed it please take a look at Grub Tribe’s video presenting a brief overview of the inspiring evening.

Now a tempting preview of this Saturday’s over-stuffed 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…

Thirty years ago Chef Zov Karamardian (now known for her unique Middle Eastern-fusion cuisine) opened her modest Bistro in the Enderle Center in Tustin. Today Zov’s is the largest food tenant in the Enderle Center with additional busy locations in Anaheim, Irvine, Newport Coast and John Wayne Orange County Airport. We’ll celebrate with her…

For the 23rd consecutive year the celebrity chef to the stars Wolfgang Puck will set the stage for the Oscars’ Governors Ball menu pairing classic Hollywood glamour with culinary whimsy. Working alongside Chef Puck is Wolfgang Puck Catering’s Executive Chef and Vice President, Culinary, Eric Klein (formerly Executive Chef & Partner of Spago Las Vegas.) We’ll have an exclusive kitchen chat with Chef Eric.

Here’s one for you. There really are two brothers (Adam and Chef Scott Goldberg) at Fresh Brothers Pizza with 19 locations in Los Angeles, Orange County and San Diego. It’s really all about “Fresh” as even the dough is made fresh daily. We’ll meet the Brothers Goldberg.

We all know the experts suggest we get more heart-healthy seafood into our regular diet. How do you dine out and find quality seafood at affordable prices? That’s been the goal of California Fish Grill since the first location opened in 1998. Chef Louie Jocson, Vice President, Food & Beverage for California Fish Grill, joins us with all the details.

Illumination Foundation (IF) will host the 2nd Annual OC Chef’s Table 2017 on Sunday, March 12, 2017, at Disney’s Grand Californian Hotel & Spa, to raise funds for the construction of a second emergency home for homeless families with children. Host Chef Andrew Sutton of Napa Rose at Disney’s Grand Californian is our guest with a tempting preview.

If you’re a wine enthusiast then the Paso Robles AVA is surely on your mind. It’s located in the northern reaches of California’s San Luis Obispo County. Actually different districts there have distinct characteristics. One of our resident wine experts, Kyle Meyer of Santa Ana’s Wine Exchange, joins us with a basic guide to appreciating this much talked about area.

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

Play

Show 212, February 25, 2017: The Basics of Appreciating the Paso Robles AVA, Kyle Meyer, The Wine Exchange

Kyle Meyer of Wine ExchangeIf you’re a wine enthusiast then the Paso Robles AVA is surely on your mind. It’s located in the northern reaches of California’s San Luis Obispo County. Actually different districts there have distinct characteristics.

The super trendy area is the hilly West Side (calcareous soil) with three zones of particular interest. These are Adelaida District, Willow Creek District and Templeton Gap District.

One of our resident wine experts, Kyle Meyer of Santa Ana’s Wine Exchange, joins us with a basic guide to appreciating the much talked about area.

Kyle also shares insider tips for dining and accommodations in Paso.

Play

February 25: Zov Karamardian, Eric Klein, Fresh Brothers, California Fish Grill, Andrew Sutton, Wine Exchange

Podcasts

Segment One: Show Preview with Co-Host Andy Harris
Segment Two: Zov Karamardian, Zov’s Bistro, Tustin
Segment Three: Executive Chef Eric Klein, Vice President, Culinary, Wolfgang Puck Catering
Segment Four: Adam and Chef Scott Goldberg, Fresh Brothers – Pizza, Salad and Wings Part One
Segment Five: Adam and Chef Scott Goldberg, Fresh Brothers – Pizza, Salad and Wings Part Two
Segment Six: Chef Louie Jocson, Vice President, Food & Beverage, California Fish Grill
Segment Seven: Executive Chef Andrew Sutton, Napa Rose, Preview of OC Chef’s Table 2017
Segment Eight: The Basics of Appreciating the Paso Robles AVA, Kyle Meyer, The Wine Exchange

Now a tempting preview of this Saturday’s over-stuffed 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…

Thirty years ago Chef Zov Karamardian (now known for her unique Middle Eastern-fusion cuisine) opened her modest Bistro in the Enderle Center in Tustin. Today Zov’s is the largest food tenant in the Enderle Center with additional busy locations in Anaheim, Irvine, Newport Coast and John Wayne Orange County Airport. We’ll celebrate with her…

For the 23rd consecutive year the celebrity chef to the stars Wolfgang Puck will set the stage for the Oscars’ Governors Ball menu pairing classic Hollywood glamour with culinary whimsy. Working alongside Chef Puck is Wolfgang Puck Catering’s Executive Chef and Vice President, Culinary, Eric Klein (formerly Executive Chef & Partner of Spago Las Vegas. We’ll have an exclusive kitchen chat with Chef Eric.

Here’s one for you. There really are two brothers (Chef Scott and Adam Goldberg) at Fresh Brothers Pizza with 19 locations in Los Angeles, Orange County and San Diego. It’s really all about “Fresh” as even the dough is made fresh daily. We’ll meet the Brothers Goldberg.

We all know the experts suggest we get more heart-healthy seafood into our regular diet. How do you dine out and find quality seafood at affordable prices? That’s been the goal of California Fish Grill since the first location opened in 1998. Chef Louie Jocson, Vice President, Food & Beverage for California Fish Grill joins us with all the details.

Illumination Foundation (IF) will host the 2nd Annual OC Chef’s Table 2017 on Sunday, March 12, 2017, at Disney’s Grand Californian Hotel & Spa, to raise funds for the construction of a second emergency home for homeless families with children. Host Chef Andrew Sutton of Napa Rose at Disney’s Grand Californian is our guest with a preview.

If you’re a wine enthusiast then the Paso Robles AVA is surely on your mind. It’s located in the northern reaches of California’s San Luis Obispo County. Actually different districts there have distinct characteristics. One of our resident wine experts, Kyle Meyer of Santa Ana’s Wine Exchange, joins us with a basic guide to appreciating this much talked about area.

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

Zov Karamardian or Zov's in TustinThirty years ago Chef Zov Karamardian (now known for her unique Middle Eastern-fusion cuisine) opened her modest Bistro in 1,200 square feet in the Enderle Center in Tustin. Today Zov’s is the largest food tenant in the Enderle Center (12,000 square feet) with additional busy locations in Anaheim, Irvine, Newport Coast and John Wayne Orange County Airport. We’ll celebrate with her…

Zov is celebrating by offering popular menu items at throwback prices.

During the last week of each month Zov’s locations in Anaheim, Irvine, Newport Coast and Tustin will feature one dish at its original menu price.

“These flavors represent the foundation of my cooking,” Chef Zov said. “Over the years some of these dishes may have come and gone, but seemingly they have not been forgotten. We’re excited to share these special menu items in celebration with our longtime guests.”

February 26th to March 4th is Golden Lentil Soup.

Inspired by (and later a friend to) Julia Child, Zov has authored 2 popular cookbooks while growing her restaurant group to locations in Anaheim, Irvine, Newport Coast, Tustin and John Wayne Airport.

Zov’s was awarded the 2015 Small Business Award by the State of California, and Zov had the honor of cooking at the James Beard Foundation in Manhattan for the third time in late 2015. She was honored as the 2016 Golden Foodies Chef of the Year by the Orange County Restaurant Association in late 2016.

Eric Klein of Wolfgang Puck CateringFor the 23rd consecutive year the celebrity chef to the stars Wolfgang Puck will set the stage for the Oscars’ Governors Ball menu pairing classic Hollywood glamour with culinary whimsy. It’s for 1,500 VIP guests including Oscar winners and Nominees in the Ray Dolby Ballroom on the top level of the Hollywood & Highland Center. It starts immediately followiing the Oscar telecast.

Working alongside Chef Puck is Wolfgang Puck Catering’s Executive Chef and Vice President, Culinary, Eric Klein (formerly Executive Chef & Partner of Spago Las Vegas.

The culinary team creates more than 50 imaginative dishes from one-bite hors d’oeuvres to small-plate entrees that will be passed throughout the evening.

Some 32,000 plates of food will be enjoyed by the guests served by a team of 10 maitre d’ staff, 950 service and support staff and 300 culinary staff.

On the order list for the Governors Ball is 350 pounds of Atlantic Bigeye tuna, 10 kilos of American, farm-raised caviar, 250 Maine lobsters, and 800 stone crab claws.

The guests will toast with 1,400 bottles of Piper-Heidsieck (more than 12,000 glasses) and 2,200 bottles of fine wine from Francis Ford Coppola Winery.

We’ll have an exclusive kitchen chat with Chef Eric.

Adam and Scott GoldbergHere’s a good one for you. There really are two brothers (Chef Scott and Adam Goldberg) at Fresh Brothers Pizza with 19 locations in Los Angeles, Orange County and San Diego. It’s really all about “Fresh” as even the dough is made fresh daily.

If you’re perhaps unfamiliar with Fresh Brothers, let us put it simply – a fresh, healthy California twist on Chicago-style pizza. The first Fresh Brothers location opened in 2008 and they’ve been dedicated to serving pizza, wings and salads packed with quality ingredients ever since.

“The word fresh is key to the Fresh Brothers brand in more ways than one – and it’s what makes them different from your average pizza point. With Chicago-style family recipes in hand, Adam and Debbie Goldberg successfully transformed menu items passed down by Scott Goldberg, with a fresh and healthy California twist.”

“They’re also known as an ideal place to bring the whole family, and were even recently nominated for a Red Tricycle Award for Best Places to Host a Kids Birthday Party. There’s no question this family-style business has kept their roots, but have in time transitioned into a successful family-friendly restaurant enterprise.”

“Fresh Brothers’ sauce is packed with 100% fresh tomatoes, no concentrate. Their mozzarella is all-natural with no fillers, additives or preservatives. The Fresh Kids Special, as featured on The Doctors television show, has a mix of five different finely-ground veggies blended into the pizza sauce. Plus, nothing on the menu is ever fried – their tasty wings, bites, and tenders, and even the Fresh Fries, are all baked.”

“For those following special diets, Fresh Brothers even offers a gluten-free pizza and other gluten-free items, as well as vegan options. Aside from their health-conscious efforts, Fresh Brothers offers a wide variety of delicious pizzas, salads and more – a little something for everyone!”

We’ll meet the Brothers Goldberg.

“For those following special diets, Fresh Brothers even offers a gluten-free pizza and other gluten-free items, as well as vegan options. Aside from their health-conscious efforts, Fresh Brothers offers a wide variety of delicious pizzas, salads and more – a little something for everyone!”

“Adam’s dream of owning a pizza shop has officially turned into a successful venture. Fresh Brothers has expanded over the last 8 years and continues to give back to their community. The company has given thousands in donations to support multiple local SoCal schools and non-profits. In 2016 alone, Fresh Brothers raised almost $30,000 for schools in Irvine, Newport Beach, Costa Mesa and Laguna Niguel. Aside from the delicious ingredients, hospitality and healthy choices, Fresh Brothers has proven that the most important aspect of their business is giving back to their community.”

Louie JocsonWe all know the experts suggest we get more heart-healthy seafood into our regular diet. How do you dine out and find quality seafood at affordable prices? Answering that need has been the Ambitious goal of California Fish Grill since the first location opened in 1998.

“Since 1998, California Fish Grill has been serving quality seafood at affordable prices to our loyal customers and their families. The vision for our restaurant came more from a simple question than the thought of a successful business enterprise. It is widely known that seafood is rich in nutrients and healthy omega-3 oils. The Surgeon General recommends that Americans eat 2-3 servings of seafood per week to maintain a healthy lifestyle.”

“Why is it so hard to find a place that serves great seafood at prices someone could afford to eat 2-3 times per week?” That is where the concept of California Fish Grill was born.”

“Our menu consists of grilled and fried seafood to satisfy anyone’s palate. We also offer wonderful crisp, fresh salads topped with your choice of grilled fish or seafood. One of our most popular offerings is fish tacos. We offer the widest variety of fish tacos served anywhere. From grilled Mahi-Mahi, Tuna, Salmon and Shrimp to our fried selections of Arctic White Fish and Shrimp.”

Veteran Chef Louie Jocson, Vice President, Food & Beverage for California Fish Grill joins us with all the details.

Andrew Sutton of Disney's Grand Californian Resort and SpaIllumination Foundation (IF) will host the 2nd Annual OC Chef’s Table 2017 on Sunday, March 12, 2017, at Disney’s Grand Californian Hotel & Spa, to raise funds for the construction of a second emergency home for homeless families with children.

OC Chef’s Table is one of the county’s most exclusive charitable culinary events where OC’s top chefs come together to create a delectable five-course meal prepared tableside at tables decorated to reflect the personality and brand of each participating restaurant. Every restaurant and chef participating has been personally chosen to host a table at the gala due to their earned accolades for their impressive culinary skills or innovations.

“Nearly 1 in 6 children face homelessness in OC. There are too many families with children that struggle to secure a roof over their heads every night.  It shouldn’t be like this. Children should have the right to a happy and stable childhood. We can’t thank these extraordinary chefs enough for accepting to donate their time, talent and culinary knowledge to help us build a second emergency house in Orange County. This event is going to be an amazing experience for our guests, a creative challenge for the chefs and eye-opening for everybody. With every emergency house we build we start rebuilding the lives of 100 suffering families per year. The more money we raise, the more houses and services we offer and that means less people on our county’s streets. I want to thank all the chefs, restaurants, guests and sponsors for joining us in our mission to break the cycle of homelessness,” said Paul Leon, Illumination Foundation CEO and President.

Host Chef Andrew Sutton of Napa Rose at Disney’s Grand Californian is our guest with a preview. Our own Chef Andrew Gruel of Slapfish Restaurant Group will also be cooking for an OC Chef’s Table.

Kyle Meyer of Wine ExchangeIf you’re a wine enthusiast then the Paso Robles AVA is surely on your mind. It’s located in the northern reaches of California’s San Luis Obispo County. Actually different districts there have distinct characteristics.

One of our resident wine experts, Kyle Meyer of Santa Ana’s Wine Exchange, joins us with a basic guide to appreciating the much talked about area.

Podcasts

Segment One: Show Preview with Co-Host Andy Harris
Segment Two: Zov Karamardian, Zov’s Bistro, Tustin
Segment Three: Executive Chef Eric Klein, Vice President, Culinary, Wolfgang Puck Catering
Segment Four: Adam and Chef Scott Goldberg, Fresh Brothers – Pizza, Salad and Wings Part One
Segment Five: Adam and Chef Scott Goldberg, Fresh Brothers – Pizza, Salad and Wings Part Two
Segment Six: Chef Louie Jocson, Vice President, Food & Beverage, California Fish Grill
Segment Seven: Executive Chef Andrew Sutton, Napa Rose, Preview of OC Chef’s Table 2017
Segment Eight: The Basics of Appreciating the Paso Robles AVA, Kyle Meyer, The Wine Exchange

Show 211, February 18, 2017: Show Preview with Andy Harris & Chef Andrew Gruel

Now an enticing preview of this Saturday’s abundant show with Co-Hosts Andy Harris and Chef Andrew Gruel of the Slapfish Restaurant Group. 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…

Chef Bruno Serato of the Anaheim White House is passionate about his long-time efforts to feed hungry kids in need daily with nutritious food prepared in his own kitchens. His restaurant was recently devastated by a horrific fire and remains closed indefinitely. Orange County chefs & restaurateurs are generously rallying to support Bruno’s charity, Caterina’s Club, and his employees with a benefit on Monday evening, February 20th at Highway 39 Event Center in Anaheim. Organizer Judy Walker of Golden Rule Charity joins us with the specifics.

You have to appreciate a young, upstart craft brewery whose slogan is “Keeping Beer Weird.” The talk among Richmond, B.C.’s craft beer enthusiasts is Fuggles & Warlock Craftworks. We’ll tap a keg of their popular “The Last Strawberry” (a Belgian wit brewed with local strawberries) with co-founder Glen Hutton, a Richmond, B.C. local.

The newly opened 4th & Olive in the East Village of Long Beach is a traditional Franco-German restaurant and beer garden serving Alsatian style food. Under the culinary direction of Chef Alex McGroarty, the restaurant features housemade dishes such as sausages, braised meats, pretzels, sauerkraut and other comfort foods of the region, plus unique European beers and wines. Proprietor Dan Tapia is our guest.

This past week the 2017 James Beard Foundation Awards Restaurant and Chef Semifinalists were announced. Congratulations to all the deserving California Semifinalists. On March 15th The Foundation will announce the Final Nominations in all categories at a breakfast press conference at a.o.c restaurant in Los Angeles. This is the first time in the 27-year history of The Awards that the Final Nominations will be announced in Los Angeles.

Our own Chef Andrew Gruel is known to be pretty handy in the kitchen. Today it’s the debut of “Mastering Kitchen Science 101” sharing practical, little known tips and tricks to use in the home kitchen.

We’ve been enthusiastically following Team USA’s progress (backed by the ment’or BKB Foundation) in the bi-annual Bocuse d’Or International Culinary Competition for the last five years. Late last month Team USA achieved the seemingly impossible – Gold in Lyon. Team USA’s Bocuse d’Or champion Chef Mathew Peters (ex-per se) and Team USA’s backer, ment’or BKB Foundation (represented by Executive Director Young Yun), join us to savor this tremendous achievement for the culinary arts in the United States.

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

 

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February 18: Anaheim White House, Fuggles & Warlock Craftworks, 4th & Olive, Mathew Peters and Young Yun

Podcasts

Segment One: Show Preview with Andy Harris & Chef Andrew Gruel
Segment Two: Judy Walker, Golden Rule Charity – Benefit for Chef Bruno Serato, Anaheim White House, Anaheim
Segment Three: Glen Hutton, Co-Owner, Fuggles & Warlock Craftworks, Richmond, B.C.
Segment Four: Dan Tapia, Proprietor, 4th and Olive Restaurant, Long Beach
Segment Five: James Beard Foundation Awards – Announcement of Restaurant and Chef Semifinalists
Segment Six: Chef Andrew Gruel, Slapfish Restaurant Group
Segment Seven: Chef Mathew Peters, Gold Medalist, Team USA, 2017 Bocuse d’Or International Culinary Competition
Segment Eight: Young Yun, Executive Director, ment’or BKB Foundation

Now an enticing preview of this Saturday’s  abundant show with Co-Hosts Andy Harris and Chef Andrew Gruel of the Slapfish Restaurant Group. 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…

Chef Bruno Serato of the Anaheim White House is passionate about his long-time efforts to feed hungry kids in need daily with nutritious food prepared in his own kitchens. His restaurant was recently devastated by a horrific fire and remains closed. Orange County chefs & restaurateurs are generously rallying to support Bruno’s charity, Caterina’s Club, and his employees with a benefit on Monday evening, February 20th at Highway 39 Event Center in Anaheim. Organizer Judy Walker of Golden Rule Charity joins us with the specifics.

You have to appreciate a young, upstart craft brewery whose slogan is “Keeping Beer Weird.” The talk among Richmond, B.C.’s craft beer enthusiasts is Fuggles & Warlock Craftworks. We’ll tap a keg of their popular “The Last Strawberry” (a Belgian wit brewed with local strawberries) with co-founder Glen Hutton, a Richmond, B.C. local.

The newly opened 4th and Olive in the East Village of Long Beach is a traditional Franco-German restaurant and beer garden serving Alsatian style food. Under the culinary direction of Chef Alex McGroarty, the restaurant features housemade dishes such as sausages, braised meats, pretzels, sauerkraut and other comfort foods of the region, plus unique European beers and wines. Proprietor Dan Tapia is our guest.

Our own Chef Andrew Gruel is known to be pretty handy in the kitchen. Today it’s “Mastering Kitchen Science 101” sharing little known tips and tricks to use in the home kitchen.

If you’re a wine enthusiast then the Paso Robles AVA is surely on your mind. It’s located in the northern reaches of California’s San Luis Obispo County. Actually different districts there have distinct characteristics. One of our resident wine experts, Kyle Meyer of Santa Ana’s Wine Exchange, joins us with a basic guide to appreciating this much talked about area.

We’ve been enthusiastically following Team USA’s progress (backed by the ment’or BKB Foundation) in the bi-annual Bocuse d’Or International Culinary Competition for the last five years.  Late last month Team USA achieved the impossible – Gold in Lyon. Team USA’s Bocuse d’Or champion Chef Mathew Peters and Team USA’s backer, ment’or BKB Foundation (represented by Executive Director Young Yun), join us to savor this tremendous achievement for the culinary arts in the United States.

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

Bruno SeratoChef Bruno Serato of the Anaheim White House is passionate about his long-time efforts to feed hungry kids in need daily with nutritious food prepared in his own kitchens. His restaurant was recently devastated by a horrific fire and remains closed. It’s going to take time and over $1 million to restore. Insurance will not cover it all.

Orange County chefs & restaurateurs are generously rallying to support Bruno’s charity, Caterina’s Club, and his employees with a benefit on Monday evening, February 20th at Highway 39 Event Center in Anaheim.

VIP is from 5 to 8:00 p.m. with wine and beer included is a $75 donation.

General Admission is from 6 to 8:00 p.m. and is a $50 donation.

“The Anaheim White House restaurant has been severely damaged in a fire and will close indefinitely. The 1909 Colonial-style mansion was converted into a restaurant now owned by Chef Bruno Serato, who feeds pasta each night to 2,000 at-risk, disadvantaged children from the restaurant’s kitchen. He has done so for more than a decade.”

“Bruno is an Italian immigrant who came to the U.S. with $50 in his pocket and through hard work saved the money to open his restaurant 30 years ago. Bruno is known worldwide for feeding the children, finding housing for their families and helping at-risk youth land jobs in the hospitality field. He even mortgaged his own home during the recession to keep his charity work going.”

Organizer Judy Walker of Golden Rule Charity joins us with the specifics.

Glen HuttonYou have to appreciate a young, upstart craft brewery whose slogan is “Keeping Beer Weird.” The talk of Richmond, B.C.’s craft beer enthusiasts is Fuggles & Warlock Craftworks.

“We try to invent styles, and nothing is done true to style”

The friendly Tasting Room at The Brewery also offers a variety of satisfying local street food specialties including samosas (beef, chicken and vegetable) and a cheese & onion pie.

We’ll tap a keg of their popular “The Last Strawberry” (a Belgian wit brewed with local strawberries) with co-founder Glen Hutton, a Richmond, B.C. local.

Dan Tapia and barman John Putman of 4th an d Olive in Long BeachThe newly opened 4th and Olive in the East Village of Long Beach is a traditional Franco-German restaurant and beer garden serving Alsatian style food. Under the culinary direction of Chef Alex McGroarty, the restaurant features housemade dishes such as sausages, braised meats, pretzels, sauerkraut and other comfort foods of the region, plus unique European beers and wines.

Unique to the restaurant industry, disabled veterans were actively recruited to staff 4th and Olive, resulting in a 50% make up of current employees. Tapia, a proud Navy veteran and recovering quadriplegic himself who was injured during a stint in the Navy and currently uses a cane, is committed to creating jobs for other disabled vets that are having difficulty finding employment because of their physical challenges. The layout of the restaurant and kitchen were designed with these challenges in mind.

“The 4th and Olive team is excited to serve authentic Alsatian style food to food lovers in Long Beach,” Tapia said. “Along with our great menu and friendly service, my personal goal is to bring attention to the challenges other disabled vets face when they are willing and capable of doing just as good a job as an able-bodied person.”

Weekend Brunch is served Saturday and Sunday, 10am – 3pm. The restaurant is open for dinner 4:30 – 10pm Monday through Thursday and 4:30 – 11pm Friday and Saturday.

Proprietor Dan Tapia is our guest.

Andrew and William GruelOur own Chef Andrew Gruel is thought to be pretty handy in the kitchen. Today it’s “Mastering Kitchen Science 101” sharing little known tips and tricks to use in the home kitchen.

Did you know you can use baking soda to tenderize meat?

We’ve been enthusiastically following Team USA’s progress (backed by the ment’or BKB Foundation) in the bi-annual Bocuse d’Or International Culinary Competition for the last five years.  Late last month Team USA achieved the impossible – Gold in Lyon.

Mathew Peters“On January 25, 2017, Team USA 2017 was the first American team to win Gold at the Bocuse d’Or!  This is an extraordinary accomplishment and words cannot adequately express how proud we are of Chef Mathew Peters, Commis Harrison Turone and Head Coach Philip Tessier. This historic win would not have been possible without our designer, Martin Kastner, and his team from Crucial Detail. We would also like to extend our congratulations to all of the teams who competed this year – it was an incredible display of culinary excellence.”

Team USA’s Bocuse d’Or world champion, Chef Mathew Peters,  joins us to savor this tremendous achievement for the culinary arts in the United States.

Young Yun“We knew the world was watching ever since Chef Philip Tessier made the podium for the first time in 2015, and expectations were very high for Team USA this year. Nine years ago, our Founding Chefs Boulud, Keller and Bocuse, made a promise to Monsieur Paul Bocuse that we would win Gold and we are so proud of this team for realizing his dream. They carried quite a weight on their shoulders and carried it with exemplary grace, strength, and leadership.” – Young Yun

Team USA’s primary backer and inspiration, ment’or BKB Foundation (represented by Executive Director Young Yun), joins us to savor this tremendous achievement for the culinary arts in the United States.

Podcasts

Segment One: Show Preview with Andy Harris & Chef Andrew Gruel
Segment Two: Judy Walker, Golden Rule Charity – Benefit for Chef Bruno Serato, Anaheim White House, Anaheim
Segment Three: Glen Hutton, Co-Owner, Fuggles & Warlock Craftworks, Richmond, B.C.
Segment Four: Dan Tapia, Proprietor, 4th and Olive Restaurant, Long Beach
Segment Five: James Beard Foundation Awards – Announcement of Restaurant and Chef Semifinalists
Segment Six: Chef Andrew Gruel, Slapfish Restaurant Group
Segment Seven: Chef Mathew Peters, Gold Medalist, Team USA, 2017 Bocuse d’Or International Culinary Competition
Segment Eight: Young Yun, Executive Director, ment’or BKB Foundation

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

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

Now am enticing preview of this Saturday’s overflowing show with Co-Host & Executive Producer Andy Harris. It’s not, with profuse apologies, for dieters. If we’re successful we will always leave you incredibly hungry and thirsty. In our case that’s actually probably a pretty good thing…

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

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

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

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

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

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

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

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Show 207, January 21, 2017: Kyle Meyer, Co-Proprietor, Wine Exchange, Santa Ana

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

Kyle previews the expectations for the 2015 vintage in California and a peek at the upcoming 2016. We’ll see what else he’ll uncork for us.

Also a look at his “Extract” profile videos of wine personalities. Kyle introduces us to Chris Cherry of Villa Creek Wines located on the much talked-about “West Side” of Paso Robles.

Always highly informative & entertaining.

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