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: Chef Louie Jocson, Vice President, Food & Beverage, California Fish Grill

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.”

It’s a fast casual concept. You order and pay up front and then your food is delivered to your table by a runner when it’s ready. There is a separate order counter for takeout.

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

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 142, October 17, 2015: Show Preview with Executive Producer & Co-Host Andy Harris

Good morning, and now a mouthwatering preview of Saturday’s high octane show and not, with apologies, for dieters. With any luck we will always leave you hungry and thirsty. In our case that’s probably a good thing…

Chef Ida Rodriquez of Melissa's World Variety Produce and Jet TilaOctober 3rd was the Third Anniversary of the debut of the “SoCal Restaurant Show” on AM 830 KLAA. Thanks to the original co-host, Chef Jet Tila for getting the show launched and sticking around for almost two years when he really didn’t have the time to do so. A tip of the toque to Chef Andrew Gruel for becoming our permanent Guest Host for the last year. Chef Andrew is back in studio on Oct. 24th. Also we wouldn’t be on the air without our two gracious Presenting Sponsors, Melissa’s World Variety Produce and West Coast Prime Meats. We’re grateful for your loyalty and continued support.

One of the foremost and most influential restaurateurs in New York is eliminating tipping. He’s starting the rollout of this ambitious program with his two-Michelin star restaurant located in a prestigious art museum. What do you think ? We’ll talk about this in the coming weeks…

FoodBeast’s inaugural OOZE FEST in Santa Ana was a gooey mess. That’s all good…We’ll find out with FoodBeast’s Geoff Kutnick which edible was the “People’s Choice” favorite as well as the “Best in Craft Beer.” The attempt at the World’s Tallest Grilled Cheese Tower made it to an impressive 18 feet!

Fosselman’s Ice Cream Co. “Using the finest ingredients available to make the most delicious ice cream” has been a local favorite since 1919. The ice cream is still handmade in small batches in Alhambra. Fosselman’s has just introduced a flavor line of soft serve ice cream for restaurants. Co-owner John Fosselman joins us with all the decadent details.

Gourmet food trucks are the norm in California these days but the evolution (and legalization) in Montreal and Quebec Province, Canada was a much more recent development. Quality trucks there now prepare such eye-popping delicacies as foie gras poutine which is an incredible item ! The co-founders of the very organized Quebec (Canada) Street Food Association (Guy Vincent Melo & Gaelle Cerf) are with us to report on the recent developments. They also coordinated the food and related events at the recent YULEAT Festival over Labor Day Weekend at the Old Port of Montreal.

The 13th Annual Celebrate The Craft Festival is coming to The Lodge at Torrey Pines on Sunday, October 25th from 11:30 p.m. to 3:00 p.m. A star collection of local chefs, farmers, ranchers, vintners and brewers come together for this eagerly anticipated annual celebration of the very best of California’s culinary offerings. Executive Chef Jeff Jackson of The Lodge at Torrey Pines has the tempting preview.

Proprietress & Matriarch Zov Karamardian and Culinary Director Louie Jocson of Tustin’s Zov’s Bistro presented a sold–out dinner at The James Beard Foundation in Greenwich Village on October 6th. We’ll hear about this very special experience. If you didn’t make it to New York, Chefs Zov & Louie are presenting a festive menu on Wednesday, October 21st with a salute to California’s family-owned Cakebread Cellars in Napa. They celebrated their 40th Anniversary in 2013.

This Weekend (Oct. 16th, 17th & 18th) is A&O Kitchen+Bar’s 1st Annual Craft Brew Fest Weekend.. This all happens at the waterfront Balboa Bay Resort in Newport Beach. The beer-loving public is invited to attend the three events. Newly appointed Balboa Bay Resort Executive Chef Rachel Haggstrom is our guest to preview the Weekend. Cheers!

The Careers through Culinary Arts Program (C-CAP) provides culinary training and scholarship opportunities for at-risk high school students interested in pursuing careers in the culinary arts. For some 20 years Mitzie Cutler has directed the Southern California program. She has recently transitioned to volunteer status working on special projects. C-CAP has organized a dinner in her honor to benefit the new Mitzie Cutler Scholarship Fund to provide high school students in the Los Angeles area the opportunity to attend culinary college and/or postsecondary school. The multi-course, wine-paired sumptuous repast will be presented at The Jonathan Club’s Rooftop Garden and in the Members’ Dining Room on Tuesday evening, Oct. 20th under the direction of their acclaimed Executive Chef, Jason McClain. C-CAP’s L.A. Director, Lisa Fontanesi, and Executive Chef Jason McClain join us with the mouthwatering specifics.

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

Play

Show 142, October 17, 2015: Zov Karamardian and Culinary Director Louie Jocson of Zov’s Bistro

Zov Karamardian or Zov's in TustinProprietress Zov Karamardian and Culinary Director Chef Louie Jocson of Tustin’s Zov’s Bistro had the honor of presenting a sold–out dinner at The James Beard Foundation in Greenwich Village on October 6th. It’s a B-I-G honor to be invited to cook at James Beard’s House and Zov is an esteemed repeater! Think Lamb Shoulder Tagine with pearl couscous risotto, pan jus, roasted carrots and ufra biber paired with St. Francis Sonoma Valley Merlot 2012. We’ll hear about this very special experience shared by a handful of Orange County chefs.

If you didn’t make it to New York, Chefs Zov & Louie are presenting a festive menu on Wednesday, October 21st with a salute to California’s family-owned Cakebread Cellars in Napa. They celebrated their 40th Anniversary in 2013.

On the four-course, wine-paired menu is Julia Child’s (Zov’s mentor) Inspired Beef Bourguignon En Croute with mushroom duxelles, savory puff pastry vegetable confetti and cabernet demi-glace. The wine pairing is Cakebread Two Creeks Pinot Noir, 2013.

The event is, unfortunately, sold out but do try and get on the waiting list!

Play

October 17: Fosselman’s, YULEAT Festival, Celebrate The Craft, Zov’s, Balboa Bay Resort, C-CAP

Podcasts

Segment One: Show Preview with Executive Producer & Co-Host Andy HarrisJohn Terlato, Terlato Wine Group
Segment Two: John Fosselman, Fosselman’s Ice Cream, Alhambra
Segment Three: Quebec Street Food Association and Montreal’s Festival YULEAT
Segment Four: Celebrate the Craft Festival – Lodge at Torrey Pines
Segment Five: Zov Karamardian and Culinary Director Louie Jocson of Zov’s Bistro
Segment Six: A&O Kitchen+Bar’s 1st Annual Craft Brew Fest Weekend
Segment Seven: Jonathan Club’s Executive Chef Jason McClain and C-CAP’s Lisa Fontanesi Part One
Segment Eight: Jonathan Club’s Executive Chef Jason McClain and C-CAP’s Lisa Fontanesi Part Two

Good morning, and now a mouthwatering preview of Saturday’s high octane show and not, with apologies, for dieters. With any luck we will always leave you hungry and thirsty. In our case that’s probably a good thing…

Chef Ida Rodriquez of Melissa's World Variety Produce and Jet TilaOctober 3rd was the Third Anniversary of the debut of the “SoCal Restaurant Show” on AM 830 KLAA. Thanks to the original co-host, Chef Jet Tila for getting the show launched and sticking around for almost two years when he really didn’t have the time to do so. A tip of the toque to Chef Andrew Gruel for becoming our permanent Guest Host for the last year. Chef Andrew is back in studio on Oct. 24th. Also we wouldn’t be on the air without our two gracious Presenting Sponsors, Melissa’s World Variety Produce and West Coast Prime Meats. We’re grateful for your loyalty and continued support.

One of the foremost and most influential restaurateurs in New York is eliminating tipping. He’s starting the rollout of this ambitious program with his two-Michelin star restaurant located in a prestigious art museum. What do you think ?

FoodBeast’s inaugural OOZE FEST in Santa Ana was a gooey mess. That’s all good…We’ll find out which edible was the “People’s Choice” favorite as well as the “Best in Craft Beer.”

Fosselman’s Ice Cream Co. “Using the finest ingredients available to make the most delicious ice cream” has been a local favorite since 1919. The ice cream is still handmade in small batches in Alhambra. Fosselman’s has just introduced a flavor line of soft serve ice cream for restaurants. Co-owner John Fosselman joins us with all the decadent details.

Gourmet food trucks are the norm in California these days but the evolution (and legalization) in Montreal and Quebec Province, Canada was a much more recent development. Quality trucks there now prepare such eye-popping delicacies as foie gras poutine which is an incredible item ! The co-founders of the very organized Quebec (Canada) Street Food Association (Guy Vincent Melo & Gaelle Cerf) are with us to report on the recent developments. They also coordinated the food at the recent YULEAT Festival over Labor Day Weekend at the Old Port of Montreal.

The 13th Annual Celebrate The Craft Festival is coming to The Lodge at Torrey Pines on Sunday, October 25th from 11:30 p.m. to 3:00 p.m. A star collection of local chefs, farmers, ranchers, vintners and brewers come together for an eagerly anticipated annual celebration of the very best of California’s culinary offerings. Executive Chef Jeff Jackson of The Lodge at Torrey Pines has the tempting preview.

Proprietress & Matriarch Zov Karamardian and Culinary Director Louie Jocson of Tustin’s Zov’s Bistro presented a sold–out dinner at The James Beard Foundation in Greenwich Village on October 6th. We’ll hear about this very special experience. If you didn’t make it to New York, Chefs Zov & Louie are presenting a festive menu on Wednesday, October 21st with a salute to California’s family-owned Cakebread Cellars in Napa. They celebrated their 40th Anniversary in 2013.

This Weekend (Oct. 16th, 17th & 18th) is A&O Kitchen+Bar’s 1st Annual Craft Brew Fest Weekend. This all happens at the waterfront Balboa Bay Resort in Newport Beach. The beer-loving public is invited to attend the three events. Newly appointed Balboa Bay Resort Executive Chef Rachel Haggstrom is our guest to preview the Weekend. Cheers!

The Careers through Culinary Arts Program (C-CAP) provides culinary training and scholarship opportunities for at-risk high school students interested in pursuing careers in the culinary arts. For some 20 years Mitzie Cutler has directed the Southern California program. She has recently transitioned to volunteer status working on special projects. C-CAP has organized a dinner in her honor to benefit the new Mitzie Cutler Scholarship Fund to provide high school students in the Los Angeles area the opportunity to attend culinary college and/or postsecondary school. The multi-course, wine-paired sumptuous repast will be presented at The Jonathan Club’s Rooftop Garden on Tuesday evening, Oct. 20th under the direction of their acclaimed Executive Chef, Jason McClain. C-CAP’s Lisa Fontanesi and Executive Chef Jason McClain join us with the mouthwatering specifics.

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

John FosselmanFosselman’s Ice Cream Co. “Using the finest ingredients available to make the most delicious ice cream” has been a local favorite since 1919. The ice cream is still handmade in small batches in Alhambra.

Fosselman’s has just introduced a flavor line of soft serve ice cream for restaurants. The line extension was done in association with Dog Haus, based in Pasadena. Fosselman’s soft serve and milkshakes will now be available in all Dog Haus locations.

“As a Pasadena-based restaurant, we’ve always had a deep respect for local businesses in our community like Fosselman’s that are as committed to quality as we are at Dog Haus,” observes Dog Haus partner Hagop Giragossian.

Co-owner John Fosselman joins us with all the sinfully rich details.

Grumman 78 Food Truck in Montreal at the Yuleat FestivalGourmet food trucks are the norm in California these days but the evolution (and legalization) in Montreal and Quebec Province, Canada was a much more recent development. Quality trucks there prepare such eye-popping delicacies as foie gras poutine (Au Pied de Cochon) which is an incredible item !

The co-founders of the very organized Quebec (Canada) Street Food Association (Guy Vincent Melo & Gaelle Cerf) are with us to report on the recent developments. They also coordinated the food elements at the recent YULEAT Festival over Labor Day Weekend at the Old Port of Montreal. The very best of Quebec’s food trucks were serving their signature items there. A truck was even baking pizzas to order from a wood-burning oven!

Gaelle is a partner in the pioneering food truck, Grumman 78. This was the first food truck in Montreal. They specialize in street tacos using soft tortillas. The inspiration came as a result of the partners 2010 visit to Cabo San Lucas.

Jeff JacksonThe 13th Annual Celebrate The Craft Festival is coming to The Lodge at Torrey Pines on Sunday, October 25th from 11:30 p.m. to 3:00 p.m. A star collection of local chefs, farmers, ranchers, vintners and brewers come together for an eagerly anticipated annual celebration of the very best of California’s culinary offerings.

Participating area chefs include Jason Knibb of Nine-Ten, Javier Plascencia of Bracero, and Carl Schroeder of Market Restaurant.

Executive Chef Jeff Jackson of The Lodge at Torrey Pines has the preview.

Chef Jackson oversees the culinary concept and menu development at the 170-room California Craftsman style property, which features a signature restaurant, A.R. Valentien, two loungers and a casual restaurant, The Grill, as well as meeting and banquet facilities.

Zov Karamardian or Zov's in TustinProprietress Zov Karamardian and Culinary Director Chef Louie Jocson of Tustin’s Zov’s Bistro had the honor of presenting a sold–out dinner at The James Beard Foundation in Greenwich Village on October 6th. It’s a B-I-G honor to be invited to cook at James Beard’s House and Zov is an esteemed repeater! Think Lamb Shoulder Tagine with pearl couscous risotto, pan jus, roasted carrots and ufra biber paired with St. Francis Sonoma Valley Merlot 2012. We’ll hear about this very special experience.

If you didn’t make it to New York, Chefs Zov & Louie are presenting a festive menu on Wednesday, October 21st with a salute to California’s family-owned Cakebread Cellars in Napa. They celebrated their 40th Anniversary in 2013.

On the four-course, wine-paired menu is Julia Child’s (Zov’s mentor) Inspired Beef Bourguignon En Croute with mushroom duxelles, savory puff pastry vegetable confetti and cabernet demi-glace. The wine pairing is Cakebread Two Creeks Pinot Noir, 2013.

Reservations are needed.

Rachel HaggstromThis Weekend (Oct. 16th, 17th & 18th) is A&O Kitchen+Bar’s 1st Annual Craft Brew Fest Weekend. This all happens at the waterfront Balboa Bay Resort in Newport Beach. The craft beer-loving public is invited to attend the three events.

A & O’s 1st Annual Craft Brew Fest Weekend consists of a Friday evening Ballast Point 5-course Dinner, a Saturday afternoon Beer Garden Festival from Noon until 3:00 p.m. and a Beer for Breakfast Brunch on Sunday from 9:00 a.m. to Noon.

Newly appointed Balboa Bay Resort Executive Chef Rachel Haggstrom is our guest to preview the Weekend. Cheers!

Mitzie CutlerThe Careers through Culinary Arts Program (C-CAP) provides culinary training and scholarship opportunities for at-risk high school students interested in pursuing careers in the culinary arts. For some 20 years Mitzie Cutler has directed the Southern California program. She has recently transitioned to volunteer status working on special projects.

C-CAP has organized a celebratory dinner in her honor to benefit the new Mitzie Cutler Scholarship Fund to provide high school students in the Los Angeles area the opportunity to attend culinary college and/or postsecondary school. The multi-course, wine-paired sumptuous repast will be presented at The Jonathan Club’s Rooftop Garden on Tuesday evening, Oct. 20th under the direction of their acclaimed Executive Chef, Jason McClain. It’s rare for non-members to have the opportunity to experience the culinary excellence of The Jonathan Club.

C-CAP’s Lisa Fontanesi and Executive Chef Jason McClain join us with the mouthwatering specifics.

Join in C-CAP’s dinner benefit celebration of the founding of the Mitzie Cutler Scholarship fund to provide high school students in the L.A. area with the opportunity to attend culinary college and/or postsecondary school.

The toast to Mitzie’s 20 plus years of service to C-CAP features hors d’oeuvres and dinner from the Jonathan Club’s own distinguished Executive Chef Jason McClain and star C-CAP L.A. Alumni, along with premium wine, beer and spirits.

The C-CAP alum culinary team includes Chef Raymond Alvarez of Toca Madera and Chef Dustin Trani of Doma in Beverly Hills. Celebrity mixologist Devon Espinosa of The Church Key in West Hollywood will be serving his signature creation for the evening, “THE MITZIE.”

Podcasts

Segment One: Show Preview with Executive Producer & Co-Host Andy HarrisJohn Terlato, Terlato Wine Group
Segment Two: John Fosselman, Fosselman’s Ice Cream, Alhambra
Segment Three: Quebec Street Food Association and Montreal’s Festival YULEAT
Segment Four: Celebrate the Craft Festival – Lodge at Torrey Pines
Segment Five: Zov Karamardian and Culinary Director Louie Jocson of Zov’s Bistro
Segment Six: A&O Kitchen+Bar’s 1st Annual Craft Brew Fest Weekend
Segment Seven: Jonathan Club’s Executive Chef Jason McClain and C-CAP’s Lisa Fontanesi Part One
Segment Eight: Jonathan Club’s Executive Chef Jason McClain and C-CAP’s Lisa Fontanesi Part Two

Show 115, March 21, 2015: Show Preview with Guest Host Chef Louie Jocson and Producer & Co-Host Andy Harris

Louie JocsonOne of the OC’s best and brightest, youthful culinary talents, Chef Louie Jocson, joins us this morning as Guest Host. He’s the new Directory of Culinary Operations for the growing Zov’s family of restaurants. Now a preview of today’s over-stuffed show…

Cochon 555, probably the country’s most talked about culinary competition returns to Los Angeles on March 29, 2015 to celebrate family farms, heritage breed pigs and today’s emerging chef community. Attendees of this one-of-a-kind culinary competition embark on a journey to the new hyper-local culinary landscape, one whole pig at a time. Brady Lowe, the founder of Cochon 555, joins us with the pork-a-licious details.

Spring is here so the time is right to get an overview of the highlights in Spring produce. Our favorite produce savant, Robert Schueller, of Melissa’s World Variety Produce is with us to share what’s fresh from the fields. We’ll be talking about Kale, Kumquats, Rhubarb and Ojai Pixie Tangerines with a few cooking tips added for good measure.

Look who is turning 50 this year! 2015 marks the 50-year legacy of memorable dining at Five Crowns in Corona del Mar. To celebrate, the Lawry’s family and Executive Chef Steve Kling have unveiled a brand new menu and beverage program unlike any other menu this fabled establishment has offered in it’s 50-year history. It’s not your Grandparents’ Five Crowns anymore (although they are still most welcome.) General Manager Jim Colombo (who is also a chef by training) and resident Mad Bar Scientist Amber join us with a tempting overview of the enhancements.

Top of the Market located on the Bay in San Diego just South of the USS Midway Museum offers an extensive variety of fresh fish, oysters and shellfish with a sophisticated twists. New executive chef, Ivan Flowers, has only enhanced the already proven concept. Incomparable views of San Diego Bay, Coronado and Point Loma make Top of the Market the ideal location for destination dining while in San Diego. Chef Ivan is our guest highlighting the addition of the new Spring ingredients.

EAT LBC – Long Beach Restaurant Week returns for its big 2nd year from March 22nd to March 28th. One of the participating restaurants is the newly opened Panxa Cocina. It’s in the former Christy’s space on E. Broadway. Chef Arthur Gonzalez (ex-ROE Restaurant) is the Executive Chef and Co-Owner. It’s Santa Fe, New Mexico-style cuisine with rich, bold flavors and a lot of imagination. Chef Art is with us for the menu highlights.

Finally a chance to chat with Guest Host Chef Louie Jocson, the new Director of Culinary Operations for the growing Family of Zov’s restaurants. Chef Louie most recently created the highly regarded Red Table in Huntington Beach, a locals’ favorite. He sold his interest to his former partners to join Zov’s. Earlier in his career he was the Co-Executive Chef of the highly regarded Antonello’s in South Coast Plaza Villagee.

We’re stepping aside for Ducks Hockey on Saturday morning, March 28th. (The Ducks are facing-off against the New York Islanders in Uniondale, Long Island.) We’ll be back, as usual, with the “SoCal Restaurant Show” on Saturday morning, April 4th at 10:00 a.m. Chef Andrew Gruel of Slapfish returns as Guest Host.

 

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

Play

Show 115, March 21, 2015: Chef Louie Jocson, Zov’s Bistro

Louie JocsonFinally a chance to chat with Guest Host Chef Louie Jocson, the new Director of Culinary Operations for the growing Family of Zov’s restaurants. Chef Louie most recently created the highly regarded Red Table in Huntington Beach, a locals’ favorite. He sold his interest to his former partners right before joining Zov’s.

Chef Louie has come full circle with Zov Karamardian. He started his career in the restaurant business at age 15 washing dishes and helping in the kitchen at Zov’s Bistro before enrolling in culinary school in San Francisco (California Culinary Academy) and working his way up the ranks at many of Orange County’s top restaurants in the ensuring years. Zov wrote the needed Letter of Recommendation for Louie to be accepted to culinary school at age 18.

Earlier in his career he was the Co-Executive Chef of the highly regarded Antonello’s in South Coast Plaza Village.

It’s a cooking family. Louie’s older brother, Carlito, is the long-time Executive Chef for Yard House and is an original partner. It’s now owned by Darden Restaurants.

Play

March 21: Louie Jocson, Cochon 555, Melissa’s Produce, Five Crowns, Top of the Market, Panxa Cocina

Podcasts

Segment One: Show Preview with Guest Host Chef Louie Jocson and Producer & Co-Host Andy Harris
Segment Two: Brady Lowe, Cochon 555
Segment Three: Produce Guru Robert Schueller, Melissa’s / World Variety Produce
Segment Four: General Manager Jim Colombo and Mad Bar Scientist Amber, Five Crowns Part One
Segment Five: General Manager Jim Colombo and Mad Bar Scientist Amber, Five Crowns Part Two
Segment Six: Executive Chef Ivan Flowers, Top of the Market, San Diego
Segment Seven: Chef Arthur Gonzalez, Panxa Cocina
Segment Eight: Chef Louie Jocson, Zov’s Bistro

One of the OC’s best and brightest, youthful culinary talents, Chef Louie Jocson, joins us this morning as Guest Host. He’s the new Directory of Culinary Operations for the growing Zov’s family of restaurants. Now a preview of today’s over-stuffed show…

Cochon 555, the country’s most talked about culinary competition returns to Los Angeles on March 29, 2015 to celebrate family farms, heritage breed pigs and today’s emerging chef community. Attendees of this one-of-a-kind culinary competition embark on a journey to the new hyper-local culinary landscape, one whole pig at a time. Brady Lowe, the founder of Cochon 555, joins us with the pork-a-licious details.

Spring is here so the time is right to get an overview of the highlights in Spring produce. Our favorite produce savant, Robert Schueller, of Melissa’s World Variety Produce is with us to share what’s fresh from the fields. We’ll be talking about Kale, Kumquats, Rhubarb and Ojai Pixie Tangerines with a few cooking tips added for good measure.

Look who is turning 50 this year! 2015 marks the 50-year legacy of dining at Five Crowns in Corona del Mar. To celebrate, the Lawry’s family and Executive Chef Steve Kling have unveiled a brand new menu and beverage program unlike any other menu this fabled establishment has offered in its 50-year history. It’s absolutely not your Grandparents’ Five Crowns anymore (although they are still most welcome.) General Manager Jim Colombo (who is also a chef by training) and resident “Mad Bar Scientist Amber” join us with a tempting overview of the enhancements.

Top of the Market, located on the Bay in San Diego just South of the USS Midway Museum offers an extensive variety of fresh fish, oysters and shellfish with a sophisticated twists. New executive chef, Ivan Flowers, has only enhanced the already proven concept. Incomparable views of San Diego Bay, Coronado and Point Loma make Top of the Market the ideal location for destination dining while in San Diego. Chef Ivan is our guest highlighting the addition of the new Spring ingredients.

EAT LBC – Long Beach Restaurant Week returns for its big 2nd year from March 22nd to March 28th. One of the participating restaurants is the newly opened Panxa Cocina. It’s in the former Christy’s space on E. Broadway. Chef Arthur Gonzalez (ex-ROE Restaurant) is the Executive Chef and Co-Owner. It’s Santa Fe, New Mexico-style cuisine with rich, bold flavors and a lot of imagination. Chef Art is with us for the menu highlights.

Finally a chance to chat with Guest Host Chef Louie Jocson, the new Director of Culinary Operations for the growing Family of Zov’s restaurants. Chef Louie most recently created the highly regarded Red Table in Huntington Beach, a locals’ favorite. He sold his interest to his former partners to join Zov’s. Earlier in his career he was the Co-Executive Chef of the highly regarded Antonello’s in South Coast Plaza Village.

Blue Ribbon Cupcake ChallengeThe 3rd Annual Blue Ribbon Culinary Cupcake Challenge 2015 is March 22nd from 1 to 4:00 p.m. at the Grand Ballroom of the Pechanga Resort & Casino in Temecula. Professional and amateur bakers will compete for cash prizes, category awards and Temecula’s “People’s Choice Award.” Admission, including tastings, is a modest $25.00 per guest. The charitable beneficiary is Rancho Damacitas Children & Family Services.

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

 

 

Brady Lowe of Cochon 555Cochon 555, the country’s most talked about culinary competition returns to Los Angeles on March 29, 2015 to celebrate family farms, heritage breed pigs and today’s emerging chef community. Attendees of this one-of-a-kind culinary competition embark on a journey to the new hyper-local culinary landscape, one whole pig at a time. The tour is aligned with the modern-day good food movement – notable chefs, barrier-breaking women, artist-like butchers, spirited bartenders, top winemakers, brewers, distillers and brazen pastry talent working together to prepare an epic feast celebrating responsible family farming.

This culinary experience features five top chefs in a one-of-a-kind culinary competition featuring over 36 dishes prepared from locally-raised whole heritage breed pigs with virtually endless wine, brews and spirits. This year’s competing chefs include Tony DiSalvo of CAST at the Viceroy Santa Monica – The Official Host & Hotel, Ricardo Zarate of Chef Zarate, Walter Manzke of Republique, Kris Morningstar of Terinne, and Steven Fretz of The Church Key. The five chefs, champions of whole hog utilization, will prepare a maximum of six dishes each with hopes to win voters from a crowd of hungry gourmands and celebrated judges.

Brady Lowe, the founder of Cochon 555, joins us with all the pork-a-licious details.

Robert Schueller of Melissa's World Variety ProduceSpring is here so the time is right to get an authoritative overview of the highlights in Spring produce. Our favorite produce savant, Robert Schueller, of Melissa’s World Variety Produce is with us to share what’s really fresh from the fields.

We’ll be talking about Kale, Kumquats, Rhubarb and Ojai Pixie Tangerines with a few practical cooking tips added for good measure.

Jim ColomboLook who is turning 50 this year! 2015 marks the 50-year legacy of dining at Five Crowns in Corona del Mar.

To celebrate, the Lawry’s family and newly promoted Executive Chef Steve Kling have unveiled a brand new menu and beverage program unlike any other menu this fabled establishment has offered in its 50-year history. It’s not your Grandparents’ Five Crowns anymore (although they are still most welcome.)

The refreshed menu presents nearly three times the culinary selections of past menus including a broad array of starters, main dishes, new family-style options and seafood selections. It breaks guests out of the expected course structure of fine dining. The fare pays homage to some of the Five Crowns heritage items, but with a modern twist. The new menu and beverage program are only the beginning of exciting Five Crowns at 50 announcements expected throughout the year.

There is also some quiet conversation about a “rediscovered” hidden speakeasy.

General Manager Jim Colombo (who is also a chef by training) and resident “Mad Bar Scientist Amber” join us with a tempting overview of the creative enhancements.

The Five Crowns General Manager, Jim Colombo (who is also a chef by training) and resident “Mad Bar Scientist Amber” continue with their tempting overview of the creative enhancements to the restaurant to celebrate their 50th Anniversary in Corona del Mar.

There is lots more than the wonderful Lawry’s prime rib on the menu these days!

Ivan Flowers of Top of the MarketTop of the Market, located on the Bay in San Diego just South of the USS Midway Museum offers an extensive variety of fresh fish, oysters and shellfish with a sophisticated twists. New executive chef, Ivan Flowers, has only enhanced the already proven concept. Incomparable views of San Diego Bay, Coronado and Point Loma make Top of the Market the ideal location for destination dining while in San Diego.

One of the house specialties is Oregon Dungeness Crab Cioppino. It has mussels, clams, prawns, fish, scallops and linguini in an herb wine tomato broth.

Arriving for the Spring Menu are Wild Salmon, Alaskan Halibut, White Seabass and Rockfish.

Chef Ivan is our guest highlighting the addition of the new Spring ingredients.

Arthur GonzalezEAT LBC – Long Beach Restaurant Week returns for its big 2nd year from March 22nd to March 28th. One of the participating restaurants is the newly opened Panxa Cocina. It’s in the former Christy’s space on E. Broadway. Chef Arthur Gonzalez (ex-ROE Restaurant) is the Executive Chef and Co-Owner. It’s Santa Fe, New Mexico-style cuisine with rich, bold flavors and a lot of imagination with accents from Mexico and South America, too. Look for distinctive, seasonal Hatch chiles (from Hatch, NM) as a key ingredient.

“In Latin, “panxa” (pronounced “pan-zah”) means “belly” which is fitting because at Panxa Cocina, your belly will always be naturally filled with love, flavors and wonderful food.”

“Panxa reflects a youthful exuberance of timeless, beautiful Latin culture, fresh ingredients home-grown, exciting foods and flavors hand-crafted with love, home comfort, family and friends, tequila and other exciting drinks and so much more.”

Chef Art is with us for the menu highlights.

Louie JocsonFinally a chance to chat with Guest Host Chef Louie Jocson, the new Director of Culinary Operations for the growing Family of Zov’s restaurants. Chef Louie most recently created the highly regarded Red Table in Huntington Beach, a locals’ favorite. He sold his interest to his former partners right before joining Zov’s.

Chef Louie has come full circle with Zov Karamardian. He started his career in the restaurant business at age 15 washing dishes and helping in the kitchen at Zov’s Bistro before enrolling in culinary school in San Francisco (California Culinary Academy) and working his way up the ranks at many of Orange County’s top restaurants in the ensuring years. As it happens Zov wrote the needed Letter of Recommendation for Louie to be accepted to culinary school.

Earlier in his career he was the Co-Executive Chef of the highly regarded Antonello’s in South Coast Plaza Village.

Podcasts

Segment One: Show Preview with Guest Host Chef Louie Jocson and Producer & Co-Host Andy Harris
Segment Two: Brady Lowe, Cochon 555
Segment Three: Produce Guru Robert Schueller, Melissa’s / World Variety Produce
Segment Four: General Manager Jim Colombo and Mad Bar Scientist Amber, Five Crowns Part One
Segment Five: General Manager Jim Colombo and Mad Bar Scientist Amber, Five Crowns Part Two
Segment Six: Executive Chef Ivan Flowers, Top of the Market, San Diego
Segment Seven: Chef Arthur Gonzalez, Panxa Cocina
Segment Eight: Chef Louie Jocson, Zov’s Bistro

Show 94, October 25, 2014: Zov’s Kitchen & Bar, Anaheim

Armen KaramardianZov’s which started in Tustin in 1987 is growing again. This week they launched the prototype of Zov’s Kitchen & Bar located at 1801 E. Katella Ave within walking distance of both Honda Center and Angel Stadium. Veteran OC General Manager Kevin Hall is at the door.

Many new items are on this menu including “Who Gives a Shitake Pitza” with rotisserie chicken, shitake mushrooms, basil puree, goat cheese, and olives and cooked in a deck oven. From the sea is Sumac Roasted Seabass with shaved Brussels sprouts, baby spinach, tomato, rice pilaf, and caper citrus butter sauce.

The new Corporate Executive Chef for Zov’s is rising star chef Louie Jocson who previously created the highly-regarded Red Table in Huntington Beach..

Chief Executive Officer Armen Karamardian (representing the 2nd generation of proud Family Ownership) is with us to walk us through.

“We are delighted to be a part of the ever-evolving and dynamic community of Anaheim,” said Armen Karamardian, who has overseen the expansion of the family operations from the original restaurant in Tustin to include the Irvine and Newport Coast locations as well as 2 at Orange County Airport. “We look forward bringing Zov’s to Anaheim, the epicenter of Orange County, and being a part of the community.”

Play