Show 246, November 4, 2017: Show Preview with Co-Host Andy Harris

Now an enticing preview of Saturday’s mouthwatering 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, upon careful reflection, that’s probably a pretty good thing…

Earlier in the year we introduced you to the pride of southern BBQ, the Heirloom Market BBQ in Atlanta. The youthful owner/ chefs are Cody Taylor and Jiyeon Lee. They are featured in the “Smokehouse Stories and Recipes” section of Matt Moore’s The South’s Best Butts – Pitmaster Secrets for Southern Barbecue Perfection.

Executive Producer Andy Harris recently made the pilgrimage to Heirloom. It was as good as Matt promised and an experience. Chefs Cody and Jiyeon are our guests.

Executive Producer Andy Harris was in Roswell, GA (an incorporated City of 95,000 in the greater Atlanta area with a lot of living Civil War history) in early October with fellow members of the International Food Wine and Travel Writers Association (IFWTWA.) In this show we continue our coverage of the best of Roswell with a chat with Chris Nelson, the new Executive Director of the 120,000 member Chattahoochee Nature Center.

The much-honored Ranch Restaurant in Anaheim was the recipient this year of The Golden Foodie Award for the Best Entrée in Orange County. That is Executive Chef Michael Rossi’s signature Cowboy Ribeye. That’s a 58oz. bone-in rib chop with Grafton Farms white cheddar scalloped potatoes and Sauce Bordelaise. Oh yea…We’ll get Chef Michael out of the kitchen to chat about the extraordinary project that is The Ranch Restaurant.

Salt & Straw Ice Cream is a family-run, chef-driven ice cream company with kitchens and scoop shops in Portland, San Francisco and Los Angeles that partners with local artisans, producers and farmers to serve unusually creative and absolutely delicious ice cream. Co-Founder and Head Ice Cream Maker Tyler Malek is our guest.

2017 marks twenty-three years of the Festival Gourmet International in Puerto Vallarta. In 1995 Chefs Thierry Blouet and Heinz Reize came up with the idea of ​​promoting and elevating the culinary level of this region to competitive international standards, interacting with new methods and the creativity of highly qualified Chefs from around the globe. The goal of this 10-day, great party was to strengthen the gastronomy of Puerto Vallarta as an exemplary showcase and to promote the destination through the excellence of the good table. Chef Thierry Blouet joins us from his sister Café des Artistes in Los Cabos.

Raise a Glass For Wine Country Benefit

Long Beach’s Chianina Steakhouse and Michael’s On Naples Ristorante are joining together the evening of Wednesday, November 15th to raise money to support the Sonoma County Resilience Fund and The Napa Valley Community Disaster Relief Fund. The only expense deduction from the $175 ticket price is for the servers’ gratuity. All other monies are being donated so you know your dollars are really going to support the relief effort! For Tickets to this event, you can order here or also from here.

Bocuse d’Or Team USA Update

Team USA wins Hold at the 2017 Bocuse D'orEarlier in the year in Lyon, France Team USA led by Chef Mathew Peters earned the Gold statue in the prestigious, biannual Bocuse d’Or International Culinary Competition. It was a proud first for USA in the long history of the Bocuse d’Or.

In Las Vegas on Thursday, November 9th at The Palazzo Ballroom at the Palazzo & Venetian Resorts in Las Vegas 3 chefs will compete for the right to represent Team USA 2019 in Lyon. It’s an all-day event and spectator tickets are available. The day before in Las Vegas is the 2017 Ment’or Young Chef & Commis Competitions. Also a fun spectator event.

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

Play

Show 246, November 4, 2017: Executive Chef Michael Rossi, The Ranch Restaurant

Michael Rossi of the Ranch Restaurant and SaloonThe much-honored Ranch Restaurant in Anaheim was the recipient this year of The Golden Foodie Award for the Best Entrée in Orange County. (That is their 9th Golden Foodie Award.) The item is Executive Chef Michael Rossi’s signature Cowboy Ribeye. That’s a 58oz. bone-in rib chop with Grafton Farms white cheddar scalloped potatoes and Sauce Bordelaise. Oh yea…

The Ranch Restaurant & Saloon (launched in January of 2012) is an upscale fine dining and country music establishment located on the ground floor of Extron Electronics corporate headquarters in Anaheim. Chef Rossi has led the kitchen brigade there since a year and one-half before the actual opening.

It also offers a luxurious private dining and events center on the sixth floor of the same building. A personal vision and dream of Extron President and Owner Andrew Edwards, THE RANCH comprises a rustic yet elegantly styled restaurant based on regional American cuisine and fine wines.

THE RANCH delivers a notable combination of a quality culinary experience with a seasonally driven menu emphasizing the best local ingredients. Many of the fresh fruits and vegetables used on the menu (and at the bar) are grown on The Ranch’s own farm in Orange.

The Thanksgiving Dinner Menu for $85 is a standout. It’s four-courses. The Main course is a choice of Mary’s Organic Free-Range Turkey, Loch Etive Steelhead Trout, Wyoming Raised Buffalo Prime Rib or Pheasant Pot Pie. Advance Reservations are a must.

We get Chef Michael out of the busy kitchen to chat in-studio about the extraordinary project that is The Ranch Restaurant.

 

Play

November 4: Heirloom Market BBQ, Chattahoochee Nature Center, Michael Rossi, Salt & Straw, Thierry Blouet

Podcasts

Segment One: Show Preview with Co-Host Andy Harris
Segment Two: Chefs Cody Taylor & Jiyeon Lee, Heirloom Market BBQ, Atlanta
Segment Three: Chris Nelson, Executive Director, Chattahooche Nature Center, Roswell, GA
Segment Four: Executive Chef Michael Rossi, The Ranch Restaurant
Segment Five: Tyler Malek, Co-Founder & Head Ice Cream Maker, Salt & Straw Ice Cream
Segment Six: Chef Thierry Blouet, Café des Artistes, Festival Gourmet International, Puerto Vallarta

Now an enticing preview of this Saturday’s mouthwatering 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, upon careful reflection, that’s probably a pretty good thing…

Earlier in the year we introduced you to the pride of southern BBQ, the Heirloom Market BBQ in Atlanta. The youthful owner/ chefs are Cody Taylor and Jiyeon Lee. They are featured in the “Smokehouse Stories and Recipes” section of Matt Moore’s The South’s Best Butts – Pitmaster Secrets for Southern Barbecue Perfection.

Executive Producer Andy Harris recently made the pilgrimage to Heirloom. It was as good as Matt promised and an experience. Chefs Cody and Jiyeon are our guests.

Executive Producer Andy Harris was in Roswell, GA (an incorporated City of 95,000 in the greater Atlanta area with a lot of living Civil War history) in early October with fellow members of the International Food Wine and Travel Writers Association (IFWTWA.) In this show we continue our coverage of the best of Roswell with a chat with Chris Nelson, the new Executive Director of the 120,000 member Chattahoochee Nature Center.

The much-honored Ranch Restaurant in Anaheim was the recipient this year of The Golden Foodie Award for the Best Entrée in Orange County. That is Executive Chef Michael Rossi’s signature Cowboy Ribeye. That’s a 58oz. bone-in rib chop with Grafton Farms white cheddar scalloped potatoes and Sauce Bordelaise. Oh yea…We’ll get Chef Michael out of the kitchen to chat about the extraordinary project that is The Ranch Restaurant.

Salt & Straw Ice Cream is a family-run, chef-driven ice cream company with kitchens and scoop shops in Portland, San Francisco and Los Angeles that partners with local artisans, producers and farmers to serve unusually creative and absolutely delicious ice cream. Co-Founder and Head Ice Cream Maker Tyler Malek is our guest.

Each ice cream is handmade in small batches using only all-natural cream from local farms in each city. Flavors showcase the best local, organic and sustainable ingredients from Oregon and Southern California farmers and artisans as well as imported flavors from small hand-picked farms from around the world. The company started in Portland, OR serving eight flavors from an ice cream cart in May of 2011. Scoops of handmade, small batch ice creams, sundaes, milkshakes and floats as well as pints to go are available at each shop with an ice cream sommelier of sorts who will gladly take you through a tasting of all the flavors.

2017 marks twenty-three years of the Festival Gourmet International in Puerto Vallarta. In 1995 Chefs Thierry Blouet and Heinz Reize came up with the idea of ​​promoting and raising up the culinary level of this region to competitive international standards, interacting with new methods and creativity of highly qualified Chefs from around the globe. The goal of this 10-day, great party was to strengthen the gastronomy of Puerto Vallarta as an exemplary showcase and to promote the destination through the excellence of the good table. Chef Thierry Blouet joins us from his Café des Artistes in Puerto Vallarta.

Bocuse d’Or Team USA Update

Team USA wins Hold at the 2017 Bocuse D'orEarlier in the year in Lyon, France Team USA led by Chef Mathew Peters earned the Gold statue in the prestigious, biannual Bocuse d’Or International Culinary Competition. It was a proud first for USA in the long history of the Bocuse d’Or.

In Las Vegas on Thursday, November 9th at The Palazzo Ballroom at the Palazzo & Venetian Resorts in Las Vegas 3 chefs will compete for the right to represent Team USA 2019 in Lyon. It’s an all-day event and spectator tickets are available. The day before in Las Vegas is the 2017 Ment’or Young Chef & Commis Competitions. Also a spectator event.

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

Jiyeon Lee and Cody TaylorEarlier in the year we introduced you to the pride of southern BBQ, the Heirloom Market BBQ in Atlanta established in 2010. The youthful owner/chefs are Cody Taylor and Jiyeon Lee. They are prominently featured in the “Smokehouse Stories and Recipes” section of Matt Moore’s The South’s Best Butts – Pitmaster Secrets for Southern Barbecue Perfection.

Atlanta Magazine has consistently recognized them as one of the “50 Best Restaurants in Atlanta.” Quite an honor for a modest establishment which is housed in 720 sq. ft. and is essentially to-go because much the limited patio seating is stand up.

Chef Jiyeon is Korean so one of the available winning sauces is KB Sauce (Korean BBQ Sauce) with a dash of sweet heat. It’s mouthwatering American BBQ with an unintentional Korean influence.

Pork is the house specialty here but all the meats are worthy of deserved praise. Don’t miss the unusual Kimchi Slaw.

Executive Producer Andy Harris recently made the pilgrimage to Heirloom. It really was as good as Matt promised and an experience to see during the lunch rush.

Chefs Cody and Jiyeon are our guests.

Chris NelsonExecutive Producer Andy Harris was in Roswell, GA (an incorporated City of 95,000 in the greater Atlanta area with a lot of living Civil War history) in early October with fellow members of the International Food Wine and Travel Writers Association (IFWTWA.) In this show we continue our coverage of the best of Roswell with a chat with Chris Nelson, the new Executive Director of the 120,000 member Chattahoochee Nature Center founded in 1976 by local citizens.

CNC is the oldest and largest private, non-profit natural science learning center in the Southeast. This environmental sanctuary encompasses 30 species of native wildlife and 127 acres of native plants and gardens.

Follow the “Wildlife Walk” to view beaver and native birds of prey including owls, hawks and bald eagles. Hike the woodland trails or wander the boardwalk. Visit the gardens, and explore the Discovery Center. A true nature-lover’s paradise.

One of the most noteworthy efforts at the Chattahoochee Nature Center is The Unity Garden. It was established in April 2010 with a generous grant from Kaiser Permanente. The quarter-acre garden has three goals: Production, Donation, and Education.

The Unity Garden grows fresh vegetables, fruits, and herbs. The Unity Garden uses sustainable gardening practices, found and recycled resources, and focuses on producing healthy plants in healthy soil. The garden is tended by a garden coordinator, as well as dedicated individual volunteers. Most of the fresh produce grown in the Unity Garden is donated to the food pantry at North Fulton Community Charities. CNC delivers fresh vegetables and greens once or twice a week. The Unity Garden is in year-round production. To date, CNC has delivered over 27,000 pounds of fresh produce.

Michael Rossi of the Ranch Restaurant and SaloonThe much-honored Ranch Restaurant in Anaheim was the recipient this year of The Golden Foodie Award for the Best Entrée in Orange County. That is Executive Chef Michael Rossi’s signature Cowboy Ribeye. That’s a 58oz. bone-in rib chop with Grafton Farms white cheddar scalloped potatoes and Sauce Bordelaise. Oh yea…

The Ranch Restaurant & Saloon is an upscale fine dining and country music establishment located on the ground floor of Extron Electronics corporate headquarters in Anaheim. It also offers a luxurious private dining and events center on the sixth floor of the same building. A personal vision and dream of Extron President and Owner Andrew Edwards, THE RANCH comprises a rustic yet elegantly styled restaurant based on regional American cuisine and fine wines.

THE RANCH delivers a notable combination of a quality culinary experience with a seasonally driven menu emphasizing the best local ingredients. Many of the fresh fruits and vegetables used on the menu (and at the bar) are grown on The Ranch’s own farm in Orange.

We’ll get Chef Michael out of the busy kitchen to chat about the extraordinary project that is The Ranch Restaurant.

Tyler MalekSalt & Straw Ice Cream is a family-run, chef-driven ice cream company with kitchens and scoop shops in Portland, San Francisco and Los Angeles (5 locations in the L.A. area) that partners with local artisans, producers and farmers to serve unusually creative and absolutely delicious ice cream. Co-Founder and Head Ice Cream Maker Tyler Malek is our guest.

Each ice cream is handmade in small batches using only all-natural cream from local farms in each city. Flavors showcase the best local, organic and sustainable ingredients from Oregon and Southern California farmers and artisans as well as imported flavors from small hand-picked farms from around the world.

The company started in Portland, OR serving eight flavors from an ice cream cart in May of 2011. Scoops of handmade, small batch ice creams, sundaes, milkshakes and floats as well as pints to go are available at each shop with an ice cream sommelier of sorts who will gladly take you through a tasting of all the flavors.

“LOVE AND PASSION – THE SALT AND PEPPER TO TASTE GOOD!”

Thierry Blouet2017 marks twenty-three years of the Festival Gourmet International in Puerto Vallarta featuring the talent and creations of over 30 chefs. In 1995 Chefs Thierry Blouet and Heinz Reize came up with the idea of ​​promoting and raising up the culinary level of this region to competitive international standards, interacting with new methods and creativity of highly qualified Chefs from around the globe. Over 500,000 gourmet food fans have attended over the years along with close to 600 participating celebrity chefs.

The goal of this 10-day, great party was to strengthen the gastronomy of Puerto Vallarta as an exemplary showcase and to promote the destination through the excellence of the good table.

It’s a full schedule of culinary activities including chef tastings events, culinary safaris, seasonal tastings and themed nights offering distinct dishes from cities from around the world. Distinguished restaurants from Puerto Vallarta’s different zones will be participating.

In addition to all the special events every night of the 10-day Festival is the Gourmet Dine Around.” Each night each of the 27 participating Puerto Vallarta restaurants and hotels serve a special menu offering creations and delicacies crafted by the respective guest chef.

“The SoCal Restaurant Show” will be broadcasting live from Puerto Vallarta’s Festival Gourmet International on Saturday morning, November 19th from 10:00 a.m. to 11:30 a.m. PT.

Chef Thierry Blouet joins us from his flagship Café des Artistes in Puerto Vallarta.

Podcasts

Segment One: Show Preview with Co-Host Andy Harris
Segment Two: Chefs Cody Taylor & Jiyeon Lee, Heirloom Market BBQ, Atlanta
Segment Three: Chris Nelson, Executive Director, Chattahooche Nature Center, Roswell, GA
Segment Four: Executive Chef Michael Rossi, The Ranch Restaurant
Segment Five: Tyler Malek, Co-Founder & Head Ice Cream Maker, Salt & Straw Ice Cream
Segment Six: Chef Thierry Blouet, Café des Artistes, Festival Gourmet International, Puerto Vallarta

Show 180, July 16, 2016: Dan Minjares, Restaurant Manager and Mixologist, The Ranch Restaurant

Dan MinjaresThe Ranch Restaurant in Anaheim has a tremendous commitment to using fresh fruit and vegetables in all their preparations. They incredibly have their own farm (The Farm) in Orange on over two acres of land where they grow many of the fruits and vegetables used at the bar and on the dinner menu. Executive Chef Michael Rossi actually checks the farm daily to see what can be used fresh from the field on that day’s menu.

Restaurant Manager & Mixologist Dan Minjares has recently introduced their new Summer Cocktails. Included is a selection of appealing “Farm Inspired Summer Cocktails” that use citrus, watermelon and strawberries from the farm.

Their Watermelon Mint Mule is watermelon infused Purity Vodka, fresh lime juice, mint leaves and Fever Tree Ginger Beer. It’s served in a properly chilled copper mug.

Dan is with us to explain all the refreshing specifics. Cheers.

Play

Show 180, July 16, 2016: Dan Minjares, Restaurant Manager and Mixologist, The Ranch Restaurant Continues…

Dan MinjaresThe Ranch Restaurant in Anaheim has a tremendous commitment to using fresh fruit and vegetables in all their preparations. They incredibly have their own farm (The Farm) in Orange on over two acres of land where they grow many of the fruits and vegetables used at the bar and on the dinner menu.

Restaurant Manager & Mixologist Dan Minjares has recently introduced their new Summer Cocktails. Included is a selection of appealing “Farm Inspired Summer Cocktails” that use citrus, watermelon and strawberries from the farm.

Heirloom tomatoes are in abundance at The Farm right now. Dan uses them to create their own proprietary Bloody Mary mix. Chef Rossi’s pepper sauce (from peppers and chiles grown on The Farm) is part of the recipe.

The “Best of Award Excellence” (Wine Spectator Magazine) wine program at The Ranch includes a 500 plus bottle list with rare and reserve wines featuring over 30 wines-by-the-glass selections. They feature hand-crafted cocktails, barrel aged cocktails and, when in season, farm-to-glass cocktails from their own heirloom vegetable farm on Edwards Ranch Estates. Draft and bottle beer selections are available as well as specialty martinis, select whiskey, rye, tequila and after dinner drink libations.

Play

Show 120, May 2, 2015: Mixologist Dan Minjares, The Ranch Restaurant, Anaheim Part One

Dan MinjaresDaniel Minjares, a senior restaurant manager at The Ranch Restaurant & Saloon in Anaheim, has recently assumed an additional role as mixologist for the restaurant.

Minjares, a Southern Califorenia native, and a 33 year restaurant veteran was the beverage manager at SkyCity Restaurant at the Seattle Space Needle in Seattle prior to joining The Ranch team three years ago. Currently, he is combining the unique offerings of the restaurant’s heirloom vegetable farm in creating farm-to-glass cocktails, complimenting the restaurants’ seasonally driven menu.

The Edwards Ranch Estates heirloom vegetable farm is located on Ranch Owner, Andrew Edwards’s private estate and is where a portion of the produce is grown that supplies the restaurant’s menu. The farm supports Executive Chef Michael Rossi’s vision of a seasonally driven menu and provides Rossi the creative freedom and flexibility to design menus and dishes around the seasons. Initially intended for restaurant menu development, the farm will now support a seasonally driven beverage menu.

Rossi and Minjares are currently working together on plans for the upcoming season. “Having the ability to blend the flavors from fruits, herbs, peppers and heirloom vegetables grown on our own farm, creating our own unique flavors for cocktails, it just doesn’t get any better,” said Minjares. Currently Minjares is also barrel aging and crafting his own bitters and aromatics for the new Spring cocktail menu.

Expect The Ranch’s incredible heirloom tomato garden to be the base for The Ranch’s house-prepared Bloody Mary Mix. You can’t get any fresher than that.

Play

Show 85, August 23, 2014: Guest Host Kedric Francis and Producer & Co-Host Andy Harris preview the show

Kedric Francis and Andy HarrisGuest Host Kedric Francis of The Orange County Register Magazine & Coast Orange County Magazine and Producer Andy Harris preview the show.

The always debonair Kedric Francis, our dashing man about Orange County, is the Executive Editor of both publications.

Also joining us at 10:45 a.m. is Travis Rodgers of the “Travis Rogers Show” heard weekday mornings on AM 830 KLAA from 6:00 a.m. until 10:00 a.m. Travis’ loyal fans know his second most favorite subject is food! He’s serious about eats. “The Travis Rodgers Show” is SoCal’s only live and local sports morning show.

Arriving on August 29th and continuing through August 31st is the Los Angeles Times The Taste at Paramount Pictures Studios in Hollywood. Los Angeles Times Food Editor Russ Parsons and Chef Michael Cimarusti of Providence and Connie & Ted’s are participants and our very special guests.

Kedric Francis of the Orange County Register Magazine and Coast Orange County Magazine has been out and about exploring the latest finds in the OC. He was at the very exclusive pre-opening preview lunch for the eagerly anticipated Din Tai Fung Dumpling House in South Coast Plaza on August 15th and will share some of his observations.

Executive Chef Michael Rossi (ex-Napa Rose) has been at the helm of The Ranch Restaurant & Saloon since it’s opening day in early 2012. He was actually on the ambitious project over a year testing recipes before the first guests were greeted. The Ranch (unusually) has its own farm located on the Edwards Ranch Estates in Orange which provides a lot of the fresh fruits and vegetables used at the highly regarded and much acclaimed restaurant. It’s a chef’s dream to have these resources…

Freddy Vargas is the forward-thinking executive chef of the high profile Scarpetta located in the Montage Beverly Hills across a pocket park from Thomas Keller’s Bouchon Beverly Hills. This is one of Celebrity Chef Scott Conants’s restaurant properties. At lunch on Weekdays he’s operating a to-go Paninoteca. Think gourmet Italian sandwiches like a Porchetta. It’s spiced pork belly, broccoli rabe pesto and a fried hen egg on house-baked bread.

Brad A. Johnson is the James Beard award-winning restaurant critic for both the Orange County Register and the Los Angeles Register. Where does a restaurant critic eat when he’s not reviewing? Those are the spots we all want to go…Brad shares with us some of his favorites in both Orange County and Los Angeles. The origin of this discussion was a recent article Brad wrote for the Orange County Register Magazine.

The show was live on Saturday morning from The Valley View Casino. The fine dining restaurant there is Black & Blue – The Place For Steak. We’ll meet Chef de Cuisine Michael Knowles.He started cooking at age 14! He has elevated Black & Blue to an award-winning California steakhouse that’s true destination dining for San Diego residents.

Travis Rodgers is the easy-going Iron Man of personalities on AM 830 KLAA. Every weekday morning he’s on AM 830 KLAA talking sports for four hours beginning at 6:00 a.m. After he’s finished at 10:00 a.m. on AM 830 he continues his national show for Yahoo Sports Radio for another hour until 11:00 a.m. That’s five hours on Weekdays as the solo host.

Travis’ second favorite subject is good food. Did we say Mexican? The discussion with Travis is on assorted cravable eats.

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

 

Play

Show 85, August 23, 2014: Michael Rossi, Executive Chef, The Ranch Restaurant & Saloon

Michael Rossi of the Ranch Restaurant and SaloonExecutive Chef Michael Rossi (ex-Napa Rose) has been at the helm of The Ranch Restaurant & Saloon since it’s opening day in early 2012. He was actually on the ambitious project for over a year testing recipes before the first guests were greeted.

The Ranch (unusually) has its own 2-acre farm located on the Edwards Ranch Estates in Orange which provides a lot of the fresh produce used at the highly regarded restaurant. Think of over 600 heirloom tomato vines featuring 90 different varieties. Original (and fully mature) orange and fig trees are also part of the property.

Future expansion plans for the Edwards Ranch Estates include avocado trees, olive trees, and grape vines.

It’s a chef’s fondest dream to have these incredible resources…

One of Chef Michael’s signature menu items is the much talked-about 58 oz. bone-in Cowboy Ribeye chop.

Congrats to Chef Michael and The Ranch Restaurant for their 2014 nominations for the Golden Foodie Awards including (the peer-nominated) The Golden Chef and The Golden Pastry Chef. They also have been nominated for “Best Steak” in the public voting.

Play

August 23: Live from Valley View Casino with Kedric Francis, Travis Rodgers, Russ Parsons, Michael Cimarusti, Michael Rossi, Freddy Vargas, Brad A. Johnson

Podcasts

Segment One: Guest Host Kedric Francis and Producer & Co-Host Andy Harris preview the show
Segment Two: Preview of Los Angeles Times The Taste
Segment Three: Kedric Francis, Executive Editor, Orange County Register Magazine
Segment Four: Michael Rossi, Executive Chef, The Ranch Restaurant & Saloon
Segment Five: Freddy Vargas, Executive Chef, Scarpetta, Montage Beverly Hills
Segment Six: Brad A. Johnson, Restaurant Critic, The Orange County Register & The Los Angeles Register
Segment Seven: Chef Michael Knowles, Black & Blue Steakhouse, Valley View Casino
Segment Eight: Travis Rodgers, “The Travis Rodgers Show” on AM 830 KLAA

Kedric Francis and Andy HarrisGuest Host Kedric Francis of The Orange County Register Magazine & Coast Orange County Magazine and Producer Andy Harris preview the show.

The always debonair Kedric Francis, our dashing man about Orange County, is the Executive Editor of both publications.

Also joining us at 11:00 a.m. is Travis Rodgers of the “Travis Rogers Show” heard weekday mornings on AM 830 KLAA from 6:00 a.m. until 10:00 a.m. Travis’ loyal fans know his second most favorite subject is food! He’s serious about eats. “The Travis Rodgers Show” is SoCal’s only live and local sports morning show.

Arriving on August 29th and continuing through August 31st is The Los Angeles Times The Taste at Paramount Pictures Studios in Hollywood. Los Angeles Times Food Editor Russ Parsons and Chef Michael Cimarusti of Providence and Connie & Ted’s are participants and our very special guests.

Kedric Francis of the Orange County Register Magazine and Coast Orange County Magazine has been out and about exploring the latest finds in the OC. He was at the very exclusive pre-opening preview lunch for the eagerly anticipated Din Tai Fung Dumpling House in South Coast Plaza on August 15th and will share some of his observations.

Executive Chef Michael Rossi (ex-Napa Rose) has been at the helm of The Ranch Restaurant & Saloon since it’s opening day in early 2012. He was actually on the ambitious project over a year testing recipes before the first guests were greeted. The Ranch (unusually) has its own farm located on the Edwards Ranch Estates in Orange which provides a lot of the fresh fruits and vegetables used at the highly regarded and much acclaimed restaurant. It’s a chef’s dream to have these resources…

Freddy Vargas is the forward-thinking executive chef of the high profile Scarpetta located in the Montage Beverly Hills across a pocket park from Thomas Keller’s Bouchon Beverly Hills. This is one of Celebrity Chef Scott Conants’s restaurant properties. At lunch on Weekdays he’s operating a to-go Paninoteca. Think gourmet Italian sandwiches like a Porchetta. It’s spiced pork belly, broccoli rabe pesto and a fried hen egg on house-baked bread.

Brad A. Johnson is the James Beard award-winning restaurant critic for both the Orange County Register and the Los Angeles Register. Where does a restaurant critic eat when he’s not reviewing ? Those are the spots we all want to go…Brad shares with us some of his favorites in both Orange County and Los Angeles. The origin of this discussion was a recent article Brad wrote for the Orange County Register Magazine.

The show is live on Saturday morning from The Valley View Casino. The fine dining restaurant there is Black & Blue – The Place For Steak. We’ll meet Chef de Cuisine Michael Knowles .He started cooking at age 14! He has elevated Black & Blue to an award-winning California steakhouse that’s true destination dining for San Diego residents.

Travis Rodgers is the easy-going Iron Man of personalities on AM 830 KLAA. Every weekday morning he’s on AM 830 KLAA talking sports for four hours beginning at 6:00 a.m. After he’s finished at 10:00 a.m. on AM 830 he continues his national show for Yahoo Sports Radio for another hour until 11:00 a.m. That’s five hours on Weekdays as the solo host.

Travis’ second favorite subject is good food. Did we say Mexican ? We’ll talk assorted cravable eats with Travis

Russ Parsons of the Los Angeles TimesArriving on August 29th and continuing through August 31st is the Los Angeles Times The Taste at Paramount Pictures Studios in Hollywood. Los Angeles Times Food Editor Russ Parsons and Chef Michael Cimarusti of Providence and Connie & Ted’s are participants and our very special guests.

On Saturday morning, August 30th at 11:00 a.m. Russ Parsons and Nancy Silverton (Mozza) will be hosting “Field to Fork.” “The city’s best eats are in season.”

On Sunday, August 31st at 7:30 p.m. Chef Michael Cimarusti and Jonathan Gold will be hosting “Flavors of L.A.” “Find great eating around every corner.”

Din Tai Fung Dumpling HouseKedric Francis of the Orange County Register Magazine and Coast Orange County Magazine has been out and about in the OC. He was at the pre-opening preview lunch for the eagerly anticipated Din Tai Fung Dumpling House in South Coast Plaza (August 18th was Opening Day) and will share some of his observations.

Din Tai Fung is most famous for XiaoLongBao, the Shanghai-style soup dumplings which became a signature dish at the original site in Taipei.

Din Tai Fung at South Coast Plaza is over 8,000 square feet, making it one of the largest in over 100 locations worldwide.

Michael Rossi of the Ranch Restaurant and SaloonExecutive Chef Michael Rossi (ex-Napa Rose) has been at the helm of The Ranch Restaurant & Saloon since it’s opening day in early 2012. He was actually on the ambitious project for over a year testing recipes before the first guests were greeted.

The Ranch (unusually) has its own 2-acre farm located on the Edwards Ranch Estates in Orange which provides a lot of the fresh produce used at the highly regarded restaurant. Think of over 600 heirloom tomato vines featuring 90 different varieties. Original (and fully mature) orange and fig trees are also part of the property.

Future expansion plans for the Edwards Ranch Estates include avocado trees, olive trees, and grape vines.

It’s a chef’s fondest dream to have these incredible resources…

One of Chef Michael’s signature menu items is the much talked-about 58 oz. bone-in Cowboy Ribeye chop.

Freddy VargasFreddy Vargas is the forward-thinking executive chef of the high profile Scarpetta located in the Montage Beverly Hills across a lush pocket park from Thomas Keller’s Bouchon Beverly Hills. This is one of Celebrity Chef Scott Conants’s restaurant properties.

At lunch on Weekdays he’s operating a to-go Paninoteca. Think gourmet Italian sandwiches like a Porchetta. It’s spiced pork belly, broccoli rabe pesto and a fried hen egg on house-baked bread.

Photography by Brad A JohnsonBrad A. Johnson is the James Beard award-winning restaurant critic for both the Orange County Register and the Los Angeles Register. He’s also an accomplished photographer.

Where does a restaurant critic eat when he’s not reviewing? Those are the spots we all want to find…Brad shares with us some of his favorites in both Orange County and Los Angeles. The origins of this was discussion a recent article Brad wrote for the Orange County Register Magazine.

Michael Knowles of Black and Blue SteakhouseThe show is live on Saturday morning from The Valley View Casino. The fine dining restaurant there is Black & Blue – The Place For Steak.

We’ll meet Chef de Cuisine Michael Knowles.He started cooking at age 14! Chef Michael cooked at Wolfgang Puck’s Postrio in San Francisco in the 90s. He has elevated Black & Blue to an award-winning California steakhouse that’s true destination dining for discerning San Diego residents.

All of his pastas are made in-house along with some of the cheese.

His “Signature Indulgence” on the Black & Blue menu is “The Ultimate Surf & Turf” for $75.00. It’s also part of a betting challenge. How about Lobster Creamed Spinach as a premium side?

Travis RodgersTravis Rodgers is the easy-going Iron Man of personalities on AM 830 KLAA. Every weekday morning he’s on AM 830 KLAA talking sports for four hours beginning at 6:00 a.m. After he’s finished at 10:00 a.m. on AM 830 he continues his national show for Yahoo Sports Radio for another hour until 11:00 a.m. That’s five hours on Weekdays as the solo host.

He’s also the master of engaging with his listeners via Twitter.

Travis’ second favorite subject is good food. Did we say Mexican? We’ll talk assorted cravable eats with Travis!

Podcasts

Segment One: Guest Host Kedric Francis and Producer & Co-Host Andy Harris preview the show
Segment Two: Preview of Los Angeles Times The Taste
Segment Three: Kedric Francis, Executive Editor, Orange County Register Magazine
Segment Four: Michael Rossi, Executive Chef, The Ranch Restaurant & Saloon
Segment Five: Freddy Vargas, Executive Chef, Scarpetta, Montage Beverly Hills
Segment Six: Brad A. Johnson, Restaurant Critic, The Orange County Register & The Los Angeles Register
Segment Seven: Chef Michael Knowles, Black & Blue Steakhouse, Valley View Casino
Segment Eight: Travis Rodgers, “The Travis Rodgers Show” on AM 830 KLAA

Show 16, February 9, 2013: Andrew Sutton, Executive Chef of Napa Rose at Disney’s Grand Californian Hotel, Anaheim

Andrew Sutton of Disney's Grand Californian Resort and SpaIn January of 2001 Andrew Sutton (ex-Auberge du Soleil in Napa Valley) launched Napa Rose with veteran general manager/sommelier, Michael Jordan. (Jordan has since moved on to The Ranch in Anaheim.) It was an instant hit and set the standard for excellence in fine dining in Orange County.

Last January 30th Chef Sutton, and chef colleagues, had the honor of presenting “Salmon Seduction” at The James Beard Foundation in Manhattan. This is a coveted honor for a chef.

Chef Sutton has actually cooked at The Beard House a number of times over the years.

He was joined by Michael Rossi, now the exec at The Ranch. He was previously Andrew’s number two at Napa Rose. Also Michael Jordan was part of the brigade as the sommelier.

Andrew’s dish for that evening was a Wine Country Duo. Red Sumac-seared Skuna Bay Craft Raised Salmon with Pear-Lemongrass Vinaigrette, and Roasted Duck Breast with Duck Bratwurst, fried Chanterelles, and Cara Cara Orange-Accented Cauliflower.

Sutton’s most recent project for Disney is as menu-maker for the new Carthay Circle Restaurant which launched with great fanfare last Summer along with the revamping and expansion at Disney’s California Adventure.

Play