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: Executive Chef Andrew Sutton, Napa Rose, Preview of OC Chef’s Table 2017

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 personally cooking for ten lucky guests at an OC Chef’s Table.

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 160, February 20, 2016: Show Preview with Executive Producer & Co-Host Andy Harris and Chef Andrew Gruel, Founder, Slapfish Restaurant Group

Andrew Gruel at the AM830 KLAA StudiosExecutive Chef Andrew Gruel of the rapidly growing Slapfish empire with restaurants in Huntington Beach, Laguna Beach, Newport Beach, LAX, Irvine at UCI and, now, Brea, is back as today’s special Guest Host.

Next a mouthwatering preview of Saturday’s promisingly scrumptious and always healthy show and not, with profuse apologies, for dieters. If we’re doing it right we will always leave you hungry and thirsty. In our case that’s positively a good thing…

Leave it to our local celebrity chefs Mary Sue Milliken and Susan Feniger to have some real fun with Leap Day on February 29th at Border Grill Downtown Los Angeles. For one night only on Leap Day, Mary Sue’s and Susan’s fondly remembered CITY will return for an encore. Mary Sue Milliken takes us back to the beginning in 1981.

Disney’s “OC Chef’s Table” culinary event will be held March 13, 2016 at the Disney Grand Californian Resort & Spa’s Grand Ballroom. The event features 30 of Orange County’s top chefs coming together to create a delectable five-course meal prepared tableside at tables decorated to reflect the personality and brand of each restaurant represented. All proceeds from the event go to Illumination Foundation. Host Chef Andrew Sutton of Napa Rose at Disney’s Grand Californian joins us with all the details.

For the first time ever, Planned Parenthood Los Angeles (PPLA) is recognizing a Restaurateur of the Year for the upcoming 2016 PPLA Food Fare on March 3rd in Santa Monica. This inaugural honor has been proudly presented to Jenny Rush, head and founder of the Blue Plate Restaurant Group in Santa Monica and Los Angeles. Honoree Jenny Rush is our guest.

Berlin Bistro, a favorite casual dining destination in Long Beach’s eclectic East Village neighborhood, is partnering with the Art Theatre and DINE LBC – Long Beach Restaurant Week, in bringing attention to the very important issue of edible food waste and to raise vitally needed funds for local non-profit Food Finders food rescue organization. The benefit on March 6th is a special screening of the highly-praised documentary, Just Eat It. A Food Waste Story followed by a specialty multi-course “Root-to-Stem” lunch created by Berlin Bistro’s chef, Tim Balen. Chef Tim and the Producer of DINE LBC – Long Beach Restaurant Week, Terri Henry, join us with the 411.

Hundreds of premium wine varieties, sweet and savory chocolate confections, gourmet food samples from acclaimed Pechanga Resort & Casino restaurants, live music, a silent auction and helping out a good cause are all on the agenda for February 26 and 27 at Pechanga Resort & Casino. Tickets for the 8th annual Chocolate Decadence and Pechanga Wine Festival are on sale now. Proceeds from both events benefit Habitat for Humanity Inland Valley. Pechanga Resort & Casino’s Executive Banquet Chef, Colin McGinley, joins us with all the sweet and savory details.

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

Play

Show 160, February 20, 2016: Executive Chef Andrew Sutton, Napa Rose, Disney’s Grand Californian

Andrew Sutton of Disney's Grand Californian Resort and SpaDisney’s OC Chef’s Table” culinary event will be held March 13, 2016 at the Disney Grand Californian Resort & Spa’s Grand Ballroom. The event features 30 of Orange County’s top chefs coming together to create a delectable five-course meal prepared tableside at tables decorated to reflect the personality and brand of each restaurant represented.

All proceeds from the event go to Illumination Foundation, a nonprofit working to end the cycle of homelessness in Orange County. Last year over $580,000 was raised, which helped the charity with their emergency house built for the homeless families they serve.

Each table will receive personal service throughout the 5-course meal from a single chef and their staff who take great pride in creating a unique and unforgettable experience for their table’s guests. They will prepare each course tableside, exquisitely paired with fine wines and cocktails presented with impeccable service.

Our own resident celebrity, Chef Andrew Gruel of Slapfish, will also be there hosting a table.

Host Chef Andrew Sutton of Napa Rose at Disney’s Grand Californian joins us with all the details.

Play

February 20: Mary Sue Milliken, Napa Rose, Blue Plate Restaurant Group, Berlin Bistro, Pechanga Resort & Casino

Podcasts

Segment One: Show Preview with Executive Producer & Co-Host Andy Harris and Chef Andrew Gruel, Founder, Slapfish Restaurant Group
Segment Two: Mary Sue Milliken, Border Grill, Los Angeles, Santa Monica and Las Vegas Part One
Segment Three: Mary Sue Milliken, Border Grill, Los Angeles, Santa Monica and Las Vegas Part Two
Segment Four: Executive Chef Andrew Sutton, Napa Rose, Disney’s Grand Californian
Segment Five: Jenny Rush, Blue Plate Restaurant Group & 2016 PPLA Food Fare
Segment Six: Terri Henry, Producer, DINE LBC & Executive Chef Tim Balen, Berlin Bistro, Long Beach Part One
Segment Seven: Terri Henry, Producer, DINE LBC & Executive Chef Tim Balen, Berlin Bistro, Long Beach Part Two
Segment Eight: Colin McGinley, Executive Banquet Chef, Pechanga Resort & Casino, Temecula

Andrew Gruel at the AM830 KLAA StudiosExecutive Chef Andrew Gruel of the rapidly growing Slapfish empire with restaurants in Huntington Beach, Laguna Beach, Newport Beach, LAX, Irvine at UCI and, now, Brea, is back as today’s special Guest Host.

Next a mouthwatering preview of Saturday’s promisingly scrumptious and always healthy show and not, with profuse apologies, for dieters. If we’re doing it right we will always leave you hungry and thirsty. In our case that’s absolutely a good thing…

Leave it to our local celebrity chefs Mary Sue Milliken and Susan Feniger to have some real fun with Leap Day on February 29th at Border Grill Downtown Los Angeles. For one night only on Leap Day, Mary Sue’s and Susan’s fondly remembered CITY will return for an encore. Mary Sue Milliken takes us back to the beginning in 1981.

Disney’s “OC Chef’s Table” culinary event will be held March 13, 2016 at the Disney Grand Californian Resort & Spa’s Grand Ballroom. The event features 30 of Orange County’s top chefs coming together to create a delectable five-course meal prepared tableside at tables decorated to reflect the personality and brand of each restaurant represented. All proceeds from the event go to Illumination Foundation. Host Chef Andrew Sutton of Napa Rose at Disney’s Grand Californian joins us with all the details.

For the first time ever, Planned Parenthood Los Angeles (PPLA) is recognizing a Restaurateur of the Year for the upcoming 2016 PPLA Food Fare on March 3rd in Santa Monica. This inaugural honor has been proudly presented to Jenny Rush, head and founder of the Blue Plate Restaurant Group in Santa Monica and Los Angeles. Honoree Jenny Rush is our guest.

Berlin Bistro, a favorite casual dining destination in Long Beach’s eclectic East Village neighborhood is partnering with the Art Theatre and DINE LBC – Long Beach Restaurant Week, in bringing attention to the very important issue of edible food waste and to raise vitally needed funds for local non-profit Food Finders food rescue organization. The benefit on March 6th is a special screening of the highly-praised documentary, “Just Eat It. A Food Waste Story” followed by a specialty multi-course “Root -to-Stem” lunch created by Berlin Bistro’s chef, Tim Balen. Chef Tim and the Producer of DINE LBC – Long Beach Restaurant Week, Terri Henry, join us with the 411.

Hundreds of premium wine varieties, sweet and savory chocolate confections, gourmet food samples from acclaimed Pechanga Resort & Casino restaurants, live music, a silent auction and helping out a good cause are all on the agenda for February 26 and 27 at Pechanga Resort & Casino. Tickets for the 8th annual Chocolate Decadence and Pechanga Wine Festival are on sale now. Proceeds from both events benefit Habitat for Humanity Inland Valley. Pechanga Resort & Casino’s Executive Banquet Chef, Colin McGinley, joins us with all the sweet and savory details.

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

Mary Sue MillikenLeave it to our local celebrity chefs and Food Network favorites, Mary Sue Milliken and Susan Feniger, to have some real fun with Leap Day on February 29th at Border Grill Downtown Los Angeles. For one night only on Leap Day, Mary Sue’s and Susan’s fondly remembered CITY will return for an encore.

“One giant leap for restaurateurs. The year was 1981 when two newly minted chefs named Mary Sue Milliken and Susan Feniger opened a 39-seat restaurant off Melrose Avenue with a worldview that would catapult their careers – CITY. Now 35 years later, the “Too Hot Tamales” are throwing it back to host the return of CITY Night on Leap Day, Monday, February 29th at 6:00 p.m.”

“For one night Border Grill Downtown Los Angeles warps to the 1980’s with a prix-fixe selection from the CITY menu repertoire that introduced Los Angeles eaters to radical flavors and signature dishes from Thailand, India, Italy, France and Greece with French-inspired technique. Nostalgic new wave diners and the uninitiated curious can enjoy the limited engagement at $125 per person.”

Mary Sue Milliken takes us back to the beginning in 1981.

James Beard Award-winner Mary Sue Milliken is well-know to the audience of the “SoCal Restaurant Show.” She is a pioneer in Food TV and also the co-founder and co-executive chef of the hugely successful Border Grill restaurants (and truck) in Los Angeles, Las Vegas and Santa Monica. She is also an active volunteer for The James Beard Foundation in her prominent position on the Board of Trustees as a Board Member.

Andrew Sutton of Disney's Grand Californian Resort and SpaDisney’s OC Chef’s Table” culinary event will be held March 13, 2016 at the Disney Grand Californian Resort & Spa’s Grand Ballroom. The event features 30 of Orange County’s top chefs coming together to create a delectable five-course meal prepared tableside at tables decorated to reflect the personality and brand of each restaurant represented.

All proceeds from the event go to Illumination Foundation, a nonprofit working to end the cycle of homelessness in Orange County. Last year over $580,000 was raised, which helped the charity with their emergency house built for the homeless families they serve.

Each table will receive personal service throughout the 5-course meal from a single chef and their staff who take great pride in creating a unique and unforgettable experience for their table’s guests. They will prepare each course right there, tableside, exquisitely paired with fine wines and cocktails presented with impeccable service.

Host Chef Andrew Sutton of Napa Rose at Disney’s Grand Californian joins us with all the details.

Jeniifer Morton of Blue PlateFor the first time ever, Planned Parenthood Los Angeles (PPLA) is recognizing a Restaurateur of the Year for the upcoming 2016 PPLA Food Fare on March 3rd in Santa Monica. This inaugural honor has been proudly presented to Jenny Rush, head and founder of the Blue Plate Restaurant Group in Santa Monica and Los Angeles.

Jenny Rush owns and operates Blue Plate in Santa Monica, Blue Plate Oysterette in Santa Monica and West Hollywood, and Blue Plate Taco in Santa Monica. “PPLA Food Fare is pleased to recognize Jenny for her outstanding contributions to Los Angeles’ culinary culture as well as her dedication to PPLA’s mission to support community health, education and wellness.”

PPLA Food Fare is one of Los Angeles’ most eagerly anticipated annual foodie events. On Thursday, March 3, 2016, this gastronomic affair will showcase over 100 of Southern California’s best chefs, restaurateurs, caterers, wineries, breweries, vendors and merchants, as well as entertainment, raffles and auctions.

Food Fare is PPLA’s largest fundraising event of the year. Proceeds benefit the health care and education services that PPLA offers through their 20 health centers throughout LA County. Founded in 1965, Planned Parenthood Los Angeles will be celebrating its 50th anniversary at the 2016 Food Fare.

Honoree Jenny Rush is our guest.

Tim BalenBerlin Bistro, a favorite casual dining destination in Long Beach’s eclectic East Village neighborhood is partnering with the Art Theatre and DINE LBC – Long Beach Restaurant Week, in bringing attention to the very important issue of edible food waste and to raise vitally needed funds for local non-profit Food Finders food rescue organization. The benefit on March 6th is a special screening of the highly-praised documentary, Just Eat It. A Food Waste Story followed by a specialty multi-course “Root -to-Stem” lunch created by Berlin Bistro’s chef, Tim Balen.

It’s a sad fact that 40 per cent of fresh food produced in America ends up in a landfill. This is perfectly good, edible food.

Chef Tim and the Producer of DINE LBC – Long Beach Restaurant Week, Terri Henry, join us with the 411.

“Just Eat It. A Food Waste Story” is a lively, funny and thought-provoking, 97-minute film produced in 2014 by filmmakers and food lovers Jen Rustemeyer and Grant Baldwin. The pair dive into the issue of food waste from farm, through retail and restaurants, all the way to the back of their own fridge. After catching a glimpse of the billions of dollars of good food that is tossed each year in North America, they pledge to quit grocery shopping and survive only on discarded food for six months. What they find is truly shocking.

Following the film at 1:30 p.m. on Sunday afternoon, March 6th, Berlin Bistro Executive Chef Tim Balen will present a unique multi-course “Root-to-Stem” lunch made primarily from fresh vegetable and fruit scraps, along with other perfectly edible food products that are typically discarded as unusable. The menu includes:

  • Beet Skin Pickled Egg Salad
  • Brown Beech Mushroom Stock – Spring Vegetable Soup
  • Carrot Top Salsa Verde

All lunch guests will take home a mason jar of Berlin’s housemade Blood Orange Infused Vinegar.

Colin McGinleyHundreds of premium wine varieties, sweet and savory chocolate confections, gourmet food samples from acclaimed Pechanga Resort & Casino restaurants, live music, a silent auction and helping out a good cause are all on the agenda for February 26 and 27 at Pechanga Resort & Casino. Tickets for the 8th annual Chocolate Decadence and Pechanga Wine Festival are on sale now. Proceeds from both events benefit Habitat for Humanity Inland Valley. Pechanga Resort & Casino’s Executive Banquet Chef, Colin McGinley, joins us with all the sweet and savory details.

For the Pechanga Wine Festival on February 27th Chef Colin’s department will be serving Cava and Cantaloupe Lollipops with Saffron and Jamon Serrano. Also, stuffed mini sweet peppers with Longaniza, Shrimp and Potato.

Podcasts

Segment One: Show Preview with Executive Producer & Co-Host Andy Harris and Chef Andrew Gruel, Founder, Slapfish Restaurant Group
Segment Two: Mary Sue Milliken, Border Grill, Los Angeles, Santa Monica and Las Vegas Part One
Segment Three: Mary Sue Milliken, Border Grill, Los Angeles, Santa Monica and Las Vegas Part Two
Segment Four: Executive Chef Andrew Sutton, Napa Rose, Disney’s Grand Californian
Segment Five: Jenny Rush, Blue Plate Restaurant Group & 2016 PPLA Food Fare
Segment Six: Terri Henry, Producer, DINE LBC & Executive Chef Tim Balen, Berlin Bistro, Long Beach Part One
Segment Seven: Terri Henry, Producer, DINE LBC & Executive Chef Tim Balen, Berlin Bistro, Long Beach Part Two
Segment Eight: Colin McGinley, Executive Banquet Chef, Pechanga Resort & Casino, Temecula

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!

 

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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.

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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 36, July 20, 2013: Michael Rossi, Executive Chef of The Ranch Restaurant and Saloon

Michael Rossi of the Ranch Restaurant and SaloonThe story of The Ranch is one of the most incredible restaurant opening stories in recent OC restaurant history. This elegant, handsomely-appointed, fine-dining restaurant is oddly located on the ground floor of the Extron Electronics office building a bit off the beaten path on E. Ball Road in Anaheim. The building is the newly-constructed corporate headquarters for Andrew Edwards, who is the sole backer of multi-million dollar The Ranch Restaurant and Saloon.

Master Sommelier Michael Jordan (ex-Napa Rose at Disney’s Grand Californian) recruited Chef Michael to the project. Jordan, as Vice-President of Beverage, orchestrates the beverage program and front-of-the-house operations for Mr. Edwards. He’s one of the OC’s most gracious, and experienced, hosts. Chef Rossi oversees the entire culinary program.

Much of the seasonal produce used at The Ranch comes from Edward’s 2-acre farm in Orange County. You just can’t get fruit and vegetables any fresher.

Chef Michael stands by every item on his thoughtfully developed menu but if he had to choose one entrée for this evening it would be the Colorado Grass-Fed Lamp Chops.

The Ranch has already been nominated for two Golden Foodies this year. Chef Michael is up for the Golden Chef Award. His brother, David, is contending for the Golden Pastry Chef Award.

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