Show 556, December 16, 2023: Show Preview with Executive Producer & Co-Host Andy Harris

One of the noteworthy new program elements in the recently concluded LA Chef Conference 2023 was the activation of the LA Chef Con / Los Angeles Trade Technical College (LATTC) Student Mentorship Program. Five outstanding LATTC Culinary Arts Pathway Students were each awarded $1,000 and then paired with a leading industry mentor for one year with the objective of furthering their growth and education on the Culinary Arts. The Mentorship Program was funded by a grant from Lawry’s Restaurants. One of the Mentorship Program’s recipients is LATTC Culinary Arts Pathway student Daisy Garcia. Daisy has been paired with Spago Beverly Hills’ Executive Pastry Chef, Della Gossett. We’ll meet them both.

“Tis’ the season for San Pedro Fish Market’s annual 12 Days of ShrimpMas, a 12-day giveaway series that celebrates the magic of the season with exclusive promotions and a chance to win exciting prizes running from December 11th to 22nd, 2023. Make holiday gatherings merry and bright with San Pedro Fish Market’s new festive Family Meal Kits available through December 31, 2023 and get exclusive deals on stocking stuffers with gift card deals through December 31, 2023.”

We reel in Michael Ungaro, CEO and Owner of San Pedro Fish Market and Restaurant to provide all the finny details.

The Willows at the Chumash Casino Resort is their 14- time AAA Four Diamond rated restaurant specializing in mouthwatering prime steaks and seafood, together with an extensive selection of local and imported wines recognized as a Wine Spectator award-winner. The menu features fresh and flavorful ingredients from local farms, ranches and gardens. The Willows itself offers a comfortably elegant setting with multiple private dining rooms.” Peter Sherlock, Executive Director of Food and Beverage at Chumash Casino Resort (and an accomplished chef by training) is our guide to all the varied cuisine available at the Resort including Willows, Grains and Grounds and the Food Court.

Baker Dean Kim is again hosting his Annual Festive Christmas Pop-Up Store by OC Baking at his commercial bakery in Orange on December 22nd from 8:00 a.m. until sell out. It’s an incredible array of scrumptious food and sweet treats from small producers who are passionate about their gourmet specialty food products. It’s everything from baked goods from Crema Artisan Bakery to Pascal Coffee. Chef Lisa Gilmore will be there with her popular line of Soup’d Up soups packaged in quart containers. Look fer her Italian Wedding, Cream of Mushroom and Potato Sausage soups. Baker Dean Kim, Tarit Tanjasiri of Crema Artisan Bakery and Chef Lisa Gilmore join us with all the delectable specifics.

Our own Chef Andrew Gruel, the menu-maker behind the full-service Calico Fish House (in the Sunset Beach area of Huntington Beach) and also the founder and pizzaiola of the fast-casual Big Parm (New Jersey-style pizza) located in the Mess Hall in Tustin provides another timely and informative “Ask the Chef” segment where he responds to listeners’ thoughtful inquiries. The Holidays are here and stress-free Holiday cooking is always the ultimate objective. As a working chef Andrew has plenty of experience with cooking wisely for the Holidays for both demanding guests and discerning Family. Chef Andrew joins us with his continuing series of genuinely useful holiday cooking tips. This week it’s roasted goose as the possible centerpiece for the Holiday Table. Egg prices are on the rise, again. Chef Andrew explains what’s going on.

All of this and heaping helpings of extra deliciousness on this week’s not-to-miss show!

Show 556, December 16, 2023: OC Baking’s Festive Christmas Pop-Up Store Part One

Dean Kim of OC Baking Company at KLAA Studios

Baker Dean Kim is again hosting his Annual Festive Christmas Pop-Up Store by OC Baking at his commercial bakery in Orange on Friday, December 22nd from 8:00 a.m. until sell out. It’s an incredible array of scrumptious food and sweet treats from small producers who are passionate about their gourmet specialty food products. It’s everything from baked goods from Crema Artisan Bakery (Panettone) to Pascal Coffee. Cash is best as not all merchants can process credit cards.

Chef Lisa Gilmore will be there with her popular line of seasonally-changing Soup’d Up soups packaged in quart containers. Look fer her Italian Wedding, Cream of Mushroom and Potato Sausage soups.

Baker Dean Kim, Trait Tanjasiri of Crema Artisan Bakery and Chef Lisa Gilmore join us with all the delectable specifics.

Show 556, December 16, 2023: OC Baking’s Festive Christmas Pop-Up Store Part Two

Lisa GIlmore of Soup'd Up at KLAA Studios

Baker Dean Kim is again hosting his Annual Festive Christmas Pop-Up Store by OC Baking at his commercial bakery in Orange on Friday, December 22nd from 8:00 a.m. until sell out. It’s an incredible array of scrumptious food and sweet treats from small producers who are passionate about their gourmet specialty food products. It’s everything from baked goods from Crema Artisan Bakery (2 styles of Holiday artisan Italian Panettone) to Pascal Coffee. Cash is best as not all merchants can process credit cards.

Chef Lisa Gilmore will be there with her popular line of seasonally-changing Soup’d Up soups packaged in quart containers. Look fer her Italian Wedding, Cream of Mushroom and Potato Sausage soups.

Tarit Tanjasiri of Crema Artisan Bakers at KLAA Studios

Baker Dean Kim, Tarit Tanjasiri of Crema Artisan Bakery and Chef Lisa Gilmore continue with us providing all the delectable specifics.

December 16: Della Gossett, Daisy Garcia, San Pedro Fish Market, Chumash Casino Resort, OC Baking Co., Soup’d Up

Podcasts

Segment One: Show Preview with Executive Producer & Co-Host Andy Harris
Segment Two: The LA Chef Con / LATTC Student Mentorship Program with Pastry Chef Della Gossett and Daisy Garcia
Segment Three: San Pedro Fish Market with Michael Ungaro
Segment Four: Chumash Casino Resort (Santa Ynez) Dining with Peter Sherlock, Executive Director of Food & Beverage Part One
Segment Five: Chumash Casino Resort (Santa Ynez) Dining with Peter Sherlock, Executive Director of Food & Beverage Part Two
Segment Six: OC Baking’s Festive Christmas Pop-Up Store Part One
Segment Seven: OC Baking’s Festive Christmas Pop-Up Store Part Two
Segment Eight: Co-Host and Chef Andrew Gruel with “Ask the Chef”

Andy Harris, Executive Producer and Co-host previews the show.

One of the new program elements in the recently concluded LA Chef Conference 2023 was the activation of the LA Chef Con / Los Angeles Trade Technical College (LATTC) Student Mentorship Program. Five outstanding LATTC Culinary Arts Pathway Students were each awarded $1,000 and then paired with a leading industry mentor for one year with the objective of furthering their growth and education on the Culinary Arts. The Mentorship Program was funded by a grant from Lawry’s Restaurants. One of the Mentorship Program’s recipients is LATTC Culinary Arts Pathway student Daisy Garcia. Daisy has been paired with Spago Beverly Hills’ Executive Pastry Chef, Della Gossett. We’ll meet them both.

“Tis’ the season for San Pedro Fish Market’s annual 12 Days of ShrimpMas, a 12-day giveaway series that celebrates the magic of the season with exclusive promotions and a chance to win exciting prizes running from December 11th to 22nd, 2023. Make holiday gatherings merry and bright with San Pedro Fish Market’s new festive Family Meal Kits available through December 31, 2023 and get exclusive deals on stocking stuffers with gift card deals through December 31, 2023.”

We reel in Michael Ungaro, CEO and Owner of San Pedro Fish Market and Restaurant to provide all the details.

“The Willows at the Chumash Casino Resort is their 14- time AAA Four Diamond rated restaurant specializing in mouthwatering prime steaks and seafood, together with an extensive selection of local and imported wines recognized as a Wine Spector award-winner. The menu features fresh and flavorful ingredients from local farms, ranches and gardens. The Willows itself offers a comfortably elegant setting with multiple private dining rooms.”

Peter Sherlock, Executive Director of Food and Beverage at Chumash Casino Resort (and an accomplished chef by training) is our guide to all the varied cuisine available at the Resort including Willows, Grains and Grounds and the Food Court.

Baker Dean Kim is again hosting his Annual Festive Christmas Pop-Up Store by OC Baking at his commercial bakery in Orange on December 22nd from 8:00 a.m. until sell out. It’s an incredible array of scrumptious food and sweet treats from small producers who are passionate about their gourmet specialty food products. It’s everything from baked goods from Crema Artisan Bakery to Pascal Coffee. Chef Lisa Gilmore will be there with her popular line of Soup’d Up soups packaged in quart containers. Look fer her Italian Wedding, Cream of Mushroom and Potato Sausage soups. Baker Dean Kim and Chef Lisa Gilmore join us with all the delectable specifics.

Our own Chef Andrew Gruel, the menu-maker behind the full-service Calico Fish House (in the Sunset Beach area of Huntington Beach) and also the founder and pizzaiola of the fast-casual Big Parm(New Jersey-style pizza) located in the Mess Hall in Tustin provides another timely and informative “Ask the Chef” segment where he responds to listeners’ thoughtful inquiries. The Holidays are here and stress-free Holiday cooking is always the ultimate objective. As a working chef Andrew has plenty of experience with cooking wisely for the Holidays for both demanding guests and discerning Family. Chef Andrew joins us with his continuing series of genuinely useful holiday cooking tips. This week it’s roasted goose as the centerpiece for the Holiday Table.

All of this and heaping helpings of extra deliciousness on this week’s not-to-miss show!

Della Gossett of Spago Beverly Hills

One of the new programming elements in the recently concluded LA Chef Conference 2023 was the activation of the LA Chef Con / Los Angeles Trade Technical College (LATTC) Student Mentorship Program. Five outstanding LATTC Culinary Arts Pathway Students were each awarded $1,000 and then paired with a leading industry mentor for one year with the objective of furthering their growth and education on the Culinary Arts. The Mentorship Program was funded by a grant from Lawry’s Restaurants.

One of the Mentorship Program’s recipients is LATTC Culinary Arts Pathway student Daisy Garcia. Daisy has been paired with Spago Beverly Hills’ Executive Pastry Chef, Della Gossett. We’ll meet them both.

Michael Ungaro of the San Pedro Fish Company

“Tis’ the season for San Pedro Fish Market’s annual 12 Days of ShrimpMas, a 12-day giveaway series that celebrates the magic of the season with exclusive promotions and a chance to win exciting prizes running from December 11th to 22nd, 2023. Make holiday gatherings merry and bright with San Pedro Fish Market’s new festive Family Meal Kits available through December 31, 2023 and get exclusive deals on stocking stuffers with gift card deals through December 31, 2023”

“In the spirit of giving, San Pedro Fish Market is offering holiday gift card deals during the holiday season. Through December 31st, get $125 for $100, $60 for $50 and $25 for $20 spent on gift cards. Convenient e-gift cards are available for purchase online and physical gift cards can be purchased at any San Pedro Fish Market location. All gift cards are redeemable for dine-in or takeout at all San Pedro Fish Market locations.”

“All San Pedro Fish Market and Grille locations in San Pedro, Long Beach and Wilmington are open for onsite dining and to-go orders, third-party delivery and catering. For hours, more information about San Pedro Fish Market and to order online.“

We reel in Michael Ungaro, CEO and Owner of San Pedro Fish Market and Restaurant to provide all the details.

Peter Sherlock of  Chumash Casino Resort

The Willows at the Chumash Casino Resort is their 14-time AAA Four Diamond rated restaurant specializing in mouthwatering prime steaks and seafood, together with an extensive selection of local and imported wines recognized as a Wine Spectator award-winner. The menu features fresh and flavorful ingredients from local farms, ranches and gardens.” The Willows itself offers a comfortably elegant setting and nicely appointed private dining rooms. Chef de Cuisine Sergio Renteria has been guiding the kitchen at Willows for 19 years. Restaurant Manager Frank Mejia has been welcoming guests there for 17-years.

Grains and Grounds at Chumash Casino Resort is the place for a fresh cup of Starbucks® Coffee or to fuel up in between meals. Select from gelato, salads, and array of house-made sweets and gourmet desserts. Open 24 hours a day, 7 days a week.”

“For a fast and casual bite, stop by Chumash Casino Resort’s Food Court on the main gaming floor. The Food Court offers guests with quick-serve, high quality and inexpensive dining in an open and comfortable atmosphere. Enjoy a variety of options including burgers, artisan pizza, hot dogs, tacos, rotisserie, BBQ and Asian specialties.”

Peter Sherlock, Executive Director of Food and Beverage at Chumash Casino Resort (and a chef by training) is our guide to all the varied cuisine available at the Resort.

Deam Kim of OC Baking Company

Baker Dean Kim is again hosting his Annual Festive Christmas Pop-Up Store by OC Baking at his commercial bakery in Orange on Friday, December 22nd from 8:00 a.m. until sell out. It’s an incredible array of scrumptious food and sweet treats from small producers who are passionate about their gourmet specialty food products. It’s everything from baked goods from Crema Artisan Bakery to Pascal Coffee.

Chef Lisa Gilmore will be there with her popular line of seasonally-changing Soup’d Up soups packaged in quart containers. Look fer her Italian Wedding, Cream of Mushroom and Potato Sausage soups.

Baker Dean Kim and Chef Lisa Gilmore join us with all the delectable specifics.

Chef Andrew Gruel of Big Parm and the Calico Fish House

Our own Chef Andrew Gruel, the menu-maker behind the full-service Calico Fish House (in the Sunset Beach area of Huntington Beach) and also the founder and pizzaiola of the fast-casual Big Parm (New Jersey-style pizza) located in the Mess Hall in Tustin provides another timely and informative Ask the Chef segment where he responds to listeners’ thoughtful inquiries.

The Holidays are here and stress-free Holiday cooking is always the ultimate objective. As a working chef Andrew has plenty of experience with cooking wisely for the Holidays for both demanding guests and discerning Family. Chef Andrew joins us with his continuing series of genuinely useful holiday cooking tips. This week it’s roasted goose as the centerpiece for the Holiday Table. Goose has always been popular at the Holidays in Europe but also deserves a spot on the bountiful American table.

Podcasts

Segment One: Show Preview with Executive Producer & Co-Host Andy Harris
Segment Two: The LA Chef Con / LATTC Student Mentorship Program with Pastry Chef Della Gossett and Daisy Garcia
Segment Three: San Pedro Fish Market with Michael Ungaro
Segment Four: Chumash Casino Resort (Santa Ynez) Dining with Peter Sherlock, Executive Director of Food & Beverage Part One
Segment Five: Chumash Casino Resort (Santa Ynez) Dining with Peter Sherlock, Executive Director of Food & Beverage Part Two
Segment Six: OC Baking’s Festive Christmas Pop-Up Store Part One
Segment Seven: OC Baking’s Festive Christmas Pop-Up Store Part Two
Segment Eight: Co-Host and Chef Andrew Gruel with “Ask the Chef”

Show 219, April 15, 2017: 4th Annual The Big Cheese Festival & Competition: “People’s Choice” Winner

The Big Cheese Grilled Cheese CompetitionThe “SoCal Restaurant Show” was honored to be part of the Judges’ Panel for the 4th Annual “The Big Cheese” Grilled Cheese Festival & Competition on National Grilled Cheese Day at Orange’s Provisions Market.

We’ll chat with the winner of the People’s Choice recognition, Lisa Gilmore, and recap the winning sandwich from the Judges’ Panel (The Water Brewery with Chefs Carli Savedra and Raya Belna.)

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!

January 21: James Republic, Mad Hungry Woman, Sam King, West Coast Prime Meats, Wine Exchange, Pizza Throwdown

Podcasts

Segment One: Show Preview with Andy Harris, Co-Host & Executive Producer
Segment Two: Executive Chef / Restaurateur Dean James Max of DJM Restaurants & Executive Chef David MacLennan of James Republic, Long Beach
Segment Three: Anita Lau, “Diary of a Mag Hungry Woman” Blogger
Segment Four: Restaurateur Sam King, CEO, King’s Seafood Company Part One
Segment Five: Restaurateur Sam King, CEO, King’s Seafood Company Part Two
Segment Six: The “Meatheads” from West Coast Prime Meats, Terry Hanks and Jay Henderson on Chicken
Segment Seven: Kyle Meyer, Co-Proprietor, Wine Exchange, Santa Ana
Segment Eight: The Pizza Throwdown. OC Baking’s Dean Kim and Brent Omeste of Centro Collective

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

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

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

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

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

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

How about some premium wine to celebrate the New Year? Our resident wine expert, Kyle Meyer of Wine Exchange in Santa Ana, joins us. He’ll preview the expectations for the 2016 vintage in California and we’ll see what else he’ll uncork for us. Always highly informative & entertaining.

We love it when competitive chefs generously donate their time to support a worthy cause. Behold, the Pizza Throwdown on Sunday, January 28th from 11:00 a.m. to 1:30 p.m. at Master Baker Dean Kim’s OC Baking in Orange benefiting Chef Bill Bracken’s Bracken’s Kitchen (created to help end food insecurity in Orange County and beyond.) Only 100 VIP and General Admission tickets are available.

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

Dean James MaxThe Founder and Co-Proprietor of James Republic Restaurant in Long Beach is Chef Dean James Max of DJM Restaurants, a multiple James Beard Award nominee. His opening Executive Chef there is the talented David MacLennan. In a bit over three years they have made this relaxed vibe restaurant one of the best dining destinations in Long Beach. Their Brunch is a standout, too. Think Chorizo & Cheddar Croissant.

On February 8th at James Republic at Courtyard by Marriott Downtown Long Beach they are presenting a multi-course dining spectacular along with Chef Amar Santana (Vaca & Broadway by Amar Santana) to benefit the Careers through Culinary Arts Program (C-CAP.) Chef Amar is a distinguished C-CAP Alum.

The evening includes a cocktail reception with local craft beer, sparkling wine and still wine and passed hors d’oeuvres. Then it’s a sumptuous seated dinner with three waves of ample food platters served Family-style. Each wave of the three incudes separate platters from each chef. That’s three platters of delights for each wave. Dessert and gourmet chocolates conclude the festivities. If you go away hungry it’s your own fault. There is also both a live & silent auction with crave-worthy items with great appeal for any foodie.

Tickets (and there are only 150 reservations available) are $195 per guest with $150 of that being Tax Deductible.

Chefs Dean & David join us to preview C-CAP’s Winter Harvest Benefit Dinner at James Republic on Wednesday, February 8th.

Anita Lau of Mad Hungry WomanOur regular Contributor on the San Diego dining scene, Anita Lau, The Mad Hungry Woman blogger, joins us. She will provide us with the tempting highlights of her Best Meal” of 2016.

Surprisingly (because Orange County is her regular beat) It turns out to be the destination restaurant in a boutique hotel in Downtown San Diego! A new executive chef is stirring the pot there with the unexpected addition of some Filipino ingredients.

Think Venison Tartare…

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

Focusing on first-of-season seafood, Water Grill prides itself in offering the broadest selection of fin fish, oysters, crustaceans and shellfish to its guests.

“It’s been a dream of ours to bring Water Grill to Orange County,” says Sam King, CEO of the Orange County based King’s Seafood Company. “We hold this project near and dear to our hearts, and we’re so excited to open Water Grill right here in our own backyard. We look forward to sharing our passion for outstanding quality seafood and attentive service with our longtime friends and neighbors.”

The largest Water Grill to date, the nearly 18,000 square-foot restaurant and adjacent patio were designed in partnership with Hatch Design Group. Taking inspiration from a refurbished ship, the restaurant features reclaimed locally-sourced woods and authentic nautical components paired with rustic and iron finishes. A central, copper-top bar anchors the space, while an additional bar is located in the outdoor patio area, offering a multitude of seating options.

The 500-seat restaurant boasts several private dining options and multiple event spaces, ideal for intimate celebrations, business gatherings, large parties and charity events.

We’ll meet proprietor & distinguished restaurateur Sam King of King’s Seafood Company.

King’s Seafood Distribution, the company’s private seafood distribution operation based in Santa Ana, CA provides all the seafood for Water Grill’s menu. Streamlining the process from ocean to table, King’s Seafood Company provides the best quality and largest variety of available seafood to its 20 restaurants. Menus are crafted daily to account for freshly caught fish and seasonal culinary changes for Water Grill guest to enjoy.

“We’re lucky to have incredibly long-lasting relationships with fishermen and purveyors along both coasts, providing a vast selection of quality products for our restaurants,” said King. “We pride ourselves in having a wide variety of fresh seafood. Our continued goal is to have as many live products as possible.”

King’s Seafood Company is based in Costa Mesa, California and has evolved from more than 70 years of family restaurant and hospitality experience, opening their first restaurant in Los Angeles in 1945. Founded by cousins Sam and Jeff King, the company operates six different restaurant concepts that include the King’s Fish House concept with 11 locations throughout Southern California, Nevada, and Arizona.  King’s also operates King Signature Group, which includes Water Grill in Downtown Los Angeles, Santa Monica South Coast Plaza, Dallas and San Diego, 555 East in Long Beach, Lou & Mickey’s in San Diego’s Gaslamp District, Pier Burger on the Santa Monica Pier, and Fish Camp in Huntington Beach.

Chicken 101 from the Meatheads at West Coast Prime MeatsChicken is a versatile protein, typically a good value, and much in the news these days. What should you know about the antibiotics in fresh chicken that many of the fast food chains have promised to eliminate?

Also, what is Free Range Chicken anyway? Is it really worth the premium price?

We’re talking Chicken 101 with our resident Meatheads from West Coast Prime Meats, Terry Hanks and Jay Henderson. Between the two of them they clock in with over 50 years of experience in the business!

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

Kyle will preview the expectations for the 2016 vintage in California and we’ll see what else he’ll uncork for us. Always highly informative & entertaining.

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

It all began when Chefs Chad Urata and Brent Omeste of the embryonic Centro Collective challenged OC Baking Company’s Master Baker Dean Kim to a pizza throwdown. Not realizing that Dean thrives on wagers, Dean took it one step further and enlisted veteran OC pizza master Sandro Nardone to join him.

When other chefs caught wind of it via social media, The Veterans’ team is now six strong with the addition of Chef Dee Nyugen, Chef Greg Daniels, Lisa Gilmore and of course, Chef Bill Bracken.

On Sunday, January 29th, the friendly rivalry will include both teams creating their best pizza to be judged by participants at the event. Who will win the challenge? You be the judge!

All tickets (VIP @ $50 & General Admission @ $20) include pizza, non-alcoholic beverages and a token to vote for your favorite team.

Podcasts

Segment One: Show Preview with Andy Harris, Co-Host & Executive Producer
Segment Two: Executive Chef / Restaurateur Dean James Max of DJM Restaurants & Executive Chef David MacLennan of James Republic, Long Beach
Segment Three: Anita Lau, “Diary of a Mag Hungry Woman” Blogger
Segment Four: Restaurateur Sam King, CEO, King’s Seafood Company Part One
Segment Five: Restaurateur Sam King, CEO, King’s Seafood Company Part Two
Segment Six: The “Meatheads” from West Coast Prime Meats, Terry Hanks and Jay Henderson on Chicken
Segment Seven: Kyle Meyer, Co-Proprietor, Wine Exchange, Santa Ana
Segment Eight: The Pizza Throwdown. OC Baking’s Dean Kim and Brent Omeste of Centro Collective