Show 206, January 14, 2017: Show Preview with Andy Harris, Co-Host & Executive Producer and Chef Andrew Gruel of the Slapfish Restaurant Group

Andy Harris and Andrew Gruel at the Pechanga Wine Festival for Angels Radio AM830 KLAANow a hunger-evoking preview of Saturday’s fully-loaded show with Co-Hosts Andy Harris and Chef Andrew Gruel of the Slapfish Restaurant Group. It’s not, with profuse apologies, for dieters. If we’re successful we will always leave you incredibly hungry and thirsty. In our case that’s actually a pretty good thing…

The 11th Annual Newport Beach Restaurant Week is upon us from January 16th to 29th, 2017. The Bungalow Restaurant, which celebrated its 20th anniversary last October, is one of the 60 plus restaurants participating. Terri Henry of Terri Henry Marketing joins us to highlight her client’s Lunch and Dinner Restaurant Week menu options.

The always “in-the-know” Anne Marie Panoringan is a contributing writer for OC Weekly. She is also a recognized authority on cocktails from the consumers’ point-of-view. Experience counts! Anne Marie joins us with a recap of her recent OC Weekly piece, “Top 5 Orange County Cocktails of 2016, Anne Marie Edition!” Cheers…

Amar Santana is the Executive Chef/Proprietor of Vaca in Costa Mesa and Broadway by Amar Santana in Laguna Beach. Vaca was Orange County Register Restaurant Critic, Brad A. Johnson’s “Best New Restaurant of 2016. Chef Amar is also a distinguished alum of the Careers through Culinary Arts Program (C-CAP.) Amar joins us to preview C-CAP’s Winter Harvest Benefit Dinner at James Republic on Wednesday, February 8th.

We know Chef Marc Johnson as the opening chef for both the Oak Grill Restaurant and Aqua Lounge at The Island Hotel in Newport Beach. Chef Marc has now taken his spice rack and seasonings over to the Red O Restaurants (Fashion Island, Los Angeles and Santa Monica) where is the Corporate Executive Chef. We’ll get all the spicy details with Chef Marc.

Some of the best Mexican street food available in Puerto Vallarta is found at the 10 year-old Vallarta Botanical Garden. Let’s talk about those incredible fish tacos and really fresh chunky guacamole! It’s all served with style, too, in an unequaled setting. The garden itself is an impressive attraction, too. We’re sipping local Raicilla (available in their gift shop) with Curator and Founder, Bob Price.

“Noods Noods Noods” – The Noodle & Asian Themed Food Festival in on for January 14th, 2017 in historic Downtown Santa Ana. This one-day Festival presented by Foodbeast and Nissin, The Original Cup Noodles will feature some of the craziest, most delicious noodle and Asian-themed creations. Our own Chef Andrew Gruel will be debuting an item from his soon-to-open Two Birds at Trade in Irvine. Festival Producer Bobby Navarro of 100 Eats is our guest.

What’s trending in fruits and vegetables for the new year? Produce Guru (aka The Prince of Produce) Robert Schueller of Melissa’s World Variety Produce has the answers. For openers everything “Coconut” is hot…

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

Play

Show 206, January 14, 2017: The Bungalow Restaurant, Corona del Mar, for Newport Beach Restaurant Week

Terri HenryThe 11th Annual Newport Beach Restaurant Week is upon us from January 16th to 29th, 2017. The Bungalow Restaurant, which celebrated its 20th anniversary last October, is one of the 60 plus restaurants participating.

For Restaurant Week The Bungalow offers a $20 per guest 3-course Lunch menu with a choice of 8 entrée options including Grilled Mahi Mahi & Wild Rice Salad. For Dinner there is a $40 menu option as well as a $50 menu.

The Bungalow is a local favorite at the crossroads of Coast Highway and MacArthur Boulevard in Corona del Mar. Its shingle façade, striking black awnings, and Arts and Crafts font displaying the restaurant’s name gives the feel of dining in a charming Craftsman retreat.

The Bungalow’s menu specializes in USDA Prime Steaks, fresh seafood and handcrafted cocktails. The restaurant also boasts a 160-label wine cellar featuring premium vintages. A full bar and menu of signature cocktails adds to the restaurant’s allure.

Terri Henry of Terri Henry Marketing (representing her client, The Bungalow) joins us to highlight their Lunch and Dinner Restaurant Week menu options.

 

Play

January 14: The Bungalow, OC Weekly, Amar Santana, Marc Johnson, Vallarta Botanical Garden, Noods Noods Noods, Melissa’s Produce

Podcasts

Segment One: Show Preview with Andy Harris, Co-Host & Executive Producer and Chef Andrew Gruel of the Slapfish Restaurant Group
Segment Two: The Bungalow Restaurant, Corona del Mar, for Newport Beach Restaurant Week
Segment Three: Food & Libation journalist, Anne Marie Panoringan, Contributor to OC Weekly
Segment Four: Executive Chef Amar Santana, Vaca and Broadway by Amar Santana
Segment Five: Marc Johnson, Corporate Executive Chef, Red O Restaurants
Segment Six: Bob Price, Curator and Founder, Vallarta Botanical Garden, Jardin Botanico De Vallarta, Puerto Vallarta
Segment Seven: Bobby Navarro, Producer, Noods Noods Noods Noodle and Asian Fusion Festival
Segment Eight: Robert Schueller, Director of Public Relations (The Produce Guru), Melissa’s / World Variety Produce, Inc.

Now a hunger-evoking preview of Saturday’s fully-loaded show with Co-Hosts Andy Harris and Chef Andrew Gruel of the Slapfish Restaurant Group. It’s not, with profuse apologies, for dieters. If we’re successful we will always leave you incredibly hungry and thirsty. In our case that’s actually a pretty good thing…

The 11th Annual Newport Beach Restaurant Week is upon us from January 16th to 29th, 2017. The Bungalow Restaurant, which celebrated its 20th anniversary last October, is one of the 60 plus restaurants participating. Restaurant management veteran Louie Feinstein (a co-owner) joins us to highlight their Lunch and Dinner Restaurant Week menu options.

The always “in-the-know” Anne Marie Panoringan is a contributing writer for OC Weekly. She is also a recognized expert on cocktails. Experience counts! Anne Marie joins us with a recap of her recent OC Weekly piece, “Top 5 Orange County Cocktails of 2016, Anne Marie Edition!” Cheers…

Amar Santana is the Executive Chef/Proprietor of Vaca in Costa Mesa and Broadway by Amar Santana in Laguna Beach. Vaca was Orange County Register Restaurant Critic, Brad A. Johnson’s “Best New Restaurant of 2016. Chef Amar is also a distinguished alum of the Careers through Culinary Arts Program (C-CAP.) Amar joins us to preview C-CAP’s Winter Harvest Benefit Dinner at James Republic on Wednesday, February 8th.

We know Chef Marc Johnson as the opening chef for both the Oak Grill Restaurant and Aqua Lounge at The Island Hotel in Newport Beach. Chef Marc has now taken his spice rack and seasonings over to the Red O Restaurants (Fashion Island, Los Angeles and Santa Monica) where is the Corporate Executive Chef. We’ll get all the spicy details with Chef Marc.

Some of the best Mexican street food available in Puerto Vallarta is found at the 10 year-old Vallarta Botanical Garden. Let’s talk about those incredible fish tacos and really fresh guacamole! It’s all served with style, too, in an unequaled setting. The garden itself is an impressive attraction, too. We’re sipping local Raicilla with Curator and Founder, Bob Price.

“Noods Noods Noods” – The Noodle & Asian Themed Food Festival in on for January 14th, 2017 in historic Downtown Santa Ana. This one-day Festival will feature some of the craziest, most delicious noodle and Asian-themed creations. Our own Chef Andrew Gruel will be debuting an item from his soon-to-open Two Birds at Trade in Irvine. Festival Producer Bobby Navarro of 100 Eats is our guest.

What’s trending in fruits and vegetables for the new year? Produce Guru (aka The Prince of Produce) Robert Schueller of Melissa’s / World Variety Produce has the answers. Everything “Coconut” is hot…

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

Louie FeinsteinThe 11th Annual Newport Beach Restaurant Week is upon us from January 16th to 29th, 2017. The Bungalow Restaurant, which celebrated its 20th anniversary last October, is one of the 60 plus restaurants participating.

For Restaurant Week The Bungalow offers a $20 per guest 3-course Lunch menu with a choice of 8 entrée options including Grilled Mahi Mahi & Wild Rice Salad. For Dinner there is a $40 menu option as well as a $50 menu.

The Bungalow is a local favorite at the crossroads of Coast Highway and MacArthur Boulevard in Corona del Mar. Its shingle façade, striking black awnings, and Arts and Crafts font displaying the restaurant’s name gives the feel of dining in a charming Craftsman retreat.

The Bungalow’s menu specializes in USDA Prime Steaks, fresh seafood and handcrafted cocktails. The restaurant also boasts a 160-label wine cellar featuring premium vintages. A full bar and menu of signature cocktails adds to the restaurant’s allure.

Restaurant management veteran and co-owner Louie Feinstein (ex-Grill Concepts) joins us to highlight their Lunch and Dinner Restaurant Week menu options.

Anne Marie PanoringanThe always “in-the-know” Anne Marie Panoringan is a contributing writer for OC Weekly. She is also a recognized expert on cocktails. Anne Marie joins us with a recap of her recent OC Weekly piece, Top 5 Orange County Cocktails of 2016, Anne Marie Edition!”

“Another year, another round of drinks. It’s a great time to love me some cocktails, because more places than ever have been pouring some of the best I’ve seen and tasted. We turn back the clock 300-ish days to recap on some of my favorites for the year. Any hey – they don’t all contain whiskey.”

One hint: “Pineapple Under the Sea at TAPS Fish House & Brewery ranks #5.

Amar SantanaAmar Santana is the Executive Chef/Proprietor of Vaca in Costa Mesa and Broadway by Amar Santana in Laguna Beach. Vaca was Orange County Register Restaurant Critic, Brad A. Johnson’s “Best New Restaurant of 2016. For Season 13 of Bravo’s Top Chef Amar was the runner-up by the thickness of an onion skin. Chef Amar is also a distinguished alum of the Careers through Culinary Arts Program (C-CAP.)

Amar joins us to preview C-CAP’s Winter Harvest Benefit Dinner at James Republic in Long Beach on February 8th. The popular James Republic is one of the top destination restaurants in Long Beach.

It’s co-owned by Executive Chef and Restaurateur Dean James Max (a multiple James Beard Award nominee) of DJM Restaurants. Chef Dean will be flying in from his base in southern Florida to present a course. James Republic’s executive chef, David MacLennan (opening exec chef) will also be preparing a course.

Marc JohnsonWe know Chef Marc Johnson as the opening chef for both the Oak Grill Restaurant and Aqua Lounge at The Island Hotel in Newport Beach. Chef Marc has now taken his spice rack and rubs over to the Red O Restaurants (Fashion Island, Los Angeles and Santa Monica) where is the Corporate Executive Chef. La Jolla launches in April.

Focusing on Red O Restaurants, Chef Johnson is shaking things up with his passionate drive. “Joining Red O Restaurants has been an amazing opportunity to push the limits of what I can do creatively in the kitchen,” says Chef Johnson.

With a focus on flavors from Central Mexico, Baja and MexiCali, Chef Johnson finds a balance with Red O mainstays that guests have come to love, while introducing new menu offerings with a seafood focal point. Hearty or light, all of Chef Johnson’s dishes feature fresh, vibrant ingredients reminiscent of the beachy lifestyle South of the Border.

From the sauces to the tortillas all made fresh daily, nearly 100% of the food prepared at Red O Restaurants is made in-house. “A lot of labor and passion goes into the process of bringing the components of these dishes to life,” says Johnson.

We’ll get all the spicy details with a side of guacamole with Chef Marc.

Bob PriceSome of the best & tastiest Mexican street food available in Puerto Vallarta is found at the Vallarta Botanical Garden (“Where Mexican plants meet the imagination!”) Let’s talk about those incredible fish tacos and fresh guacamole! It’s all served with style, too, in an unequaled setting. The garden itself is an impressive attraction, too.

“The mission of the Vallarta Botanical Gardens is to create Mexico’s foremost botanical garden for the discovery, study, propagation, conservation and display of native and exotic plants for the enjoyment of Puerto Vallarta’s residents and visitors.”

We’re sipping local Raicilla with Curator and Founder, Bob Price.

Bobby Navarro“Noods Noods Noods” – The Noodle & Asian Themed Food Festival in on for January 14th, 2017 in historic Downtown Santa Ana. This one-day Festival will feature some of the craziest, most delicious noodle and Asian-themed creations. Our own Chef Andrew Gruel will be debuting an item from his soon-to-open Two Birds at Trade in Irvine.

Asian-Inspired Comfort Foods — NOODS has brought some of the best food geniuses around to this epicenter of Asian-eats. The innovative dishes at NOODS are promised to be nothing short of newsworthy and drool-worthy. This event will host multiple vendors, each supplying exclusive Asian-inspired and/or noodle-tastic comfort-food items.

Among the lineup of participating restaurants and their creative food items:

Anchor Hitch: Deep Fried Uni pasta with swiss cheese, lightly coated in panko, drizzled in uni cream sauce, topped with Smelt Roe and Shredded Nori

Mess Hall Canteen: Award Winning White Boy Ramen with tonkatsu style pork broth, crispy pork belly, pickled jalapeños and shallots, dandelion greens, mushroom, sous vide egg

Two Birds: Chef Andrew Gruel of Slapfish debuts his newest concept to NOODS and will present Jidori Chicken and a Ramen Burrito

Shrimp Daddy: The OC Debut of June Quan’s AKA @stirandstyle’s Hawaiian garlic shrimp concept

Festival Producer Bobby Navarro of 100 Eats is our guest.

Robert Schueller of Melissa's World Variety Produce in the AM830 KLAA StudioWhat’s trending in fruits and vegetables for the new year? Produce Guru (aka The Prince of Produce) Robert Schueller of Melissa’s World Variety Produce has the answers.

Everything “Coconut,” for instance, is hot…Melissa’s is introducing Fresh Coconut. It’s fresh coconut juice (with no additives) in a genuine coconut grown in Vietnam. Also available are coconut hearts & slices, young coconuts, packaged coconut clean snaxs and lots more.

Podcasts

Segment One: Show Preview with Andy Harris, Co-Host & Executive Producer and Chef Andrew Gruel of the Slapfish Restaurant Group
Segment Two: The Bungalow Restaurant, Corona del Mar, for Newport Beach Restaurant Week
Segment Three: Food & Libation journalist, Anne Marie Panoringan, Contributor to OC Weekly
Segment Four: Executive Chef Amar Santana, Vaca and Broadway by Amar Santana
Segment Five: Marc Johnson, Corporate Executive Chef, Red O Restaurants
Segment Six: Bob Price, Curator and Founder, Vallarta Botanical Garden, Jardin Botanico De Vallarta, Puerto Vallarta
Segment Seven: Bobby Navarro, Producer, Noods Noods Noods Noodle and Asian Fusion Festival
Segment Eight: Robert Schueller, Director of Public Relations (The Produce Guru), Melissa’s / World Variety Produce, Inc.

Show 204, December 31, 2016: Ben Sabouri, Partner, The Ritz Prime Seafood, Newport Beach

Ben SabouriThe Ritz Prime Seafood launched late last year in Newport Beach. The $5 million update to the previous Chart House location was lavish.

It was a bit of a misfire as long-time guests of the departed The Ritz in Newport Center (famous for elegant Continental dining) were expecting a refreshening of that legendary and venerable establishment and this was actually an entirely new, contemporary concept. Oops…Now let’s meet the totally fresh The Ritz Prime Seafood 2.0.

“Located along Newport’s scenic Mariner’s Mile, The Ritz Prime Seafood offers a fine dining experience harbor side, with a globally influenced menu featuring sustainable fish and seafood flown in daily, as well as dry-aged steaks, chops and Jidori chicken. It’s a reconceived, all new and different incarnation of the past three-decade-old The Ritz. This chic, upscale restaurant has new culinary offerings and its own look, social buzz and vibe – already becoming a Southern California “modern legend” with its own distinctive personality.”

“Dinner is served nightly and highlighted by entrees, including from the Sea: Branzino with sunchoke, pistachio, couscous and sultana; Sea Scallop with cauliflower, pomegranate and hazelnut brown butter; and Alaskan Halibut with red bell pepper, eggplant puree and confit tomatoes. From the Land are Lamb Rack with zucchini mint puree and Israeli couscous; 16oz Tomahawk Steak with bone marrow butter, broccoli potato au gratin and marsala jus; Jidori Chicken; and other entrees.”

The Ritz Prime Seafood is one of the many restaurants participating in the annual Newport Beach Restaurant Week set for January 16 to 29, 2017. This is a prime opportunity to experience the new dinner menu at The Ritz Prime Seafood. It’s 3 courses with choices for each course for $50 per guest. The entree possibilities are Pan Seared Sea Bass, Pan Seared Jidori Chicken Breast and Prime Filet Mignon. (the full menu is posted within their Website.)

Partner Ben Sabourui, a hospitality veteran, joins us with the details.

Play

Show 156, January 23, 2016: Show Preview with Executive Producer & Co-Host Andy Harris and Chef Andrew Gruel

Andrew Gruel and his son WilliamExecutive 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 tempting preview of Saturday’s treat-filled, sumptuous but 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…

Dean Kim has developed an incredible (and well-deserved) following among the top (and most demanding) restaurants in Orange County as the personable artisan bread baker with a superior, boutique product and unmatched customer service. He’s just moved into a vastly expanded new bread bakery. Dean actually has the enviable problem of having more business than he can handle. Baker Dean tears himself away from the morning bake to bring us up-to-date on the new Orange facility. Yes, he’s always on the rise…

Shortly after leaving his post as Chef de Cuisine at The French Laundry in 2013, Chef Timothy Hollingsworth moved to Los Angeles and opened Barrel & Ashes in Studio City in 2014. It’s an updated take on traditional BBQ. Late last month he debuted his first solo project, Otium, and it’s an ambitious one. Located on Grand Ave. adjacent to The Broad – L.A.’s New Contemporary Art Museum in the Historic Bunker Hill neighborhood of Downtown Los Angeles, Otium strips away the formalities of fine dining while focusing on quality food and service. Chef Tim is our guest.

We value Restaurant Weeks on the “SoCal Restaurant Show.” It’s a chance for food enthusiasts to experience new dining spots (on their best behavior) at great values. “Celebrating 10 Years of Good Taste” Newport Beach Restaurant Week is on through Sunday, January 31st.

Special prix-fixe menus are featured with lunches for $10, $15, $20, or $25, and dinners for $20, $30, $40 or $50. Jim Walker, the President of the organizing ewport Beach Restaurant Association, joins us with all the needed 411. Make your reservations now!

We love inspirational entrepreneurial success stories on the “SoCal Restaurant Show.” You’ve probably seen Chefs’ Toys fleet of trucks navigating the freeways in Southern California. It all started in 1985 as a modest, mobile knife-sharpening business. Today, Chefs’ Toys with 6 massive, fully-stocked warehouse stores in Southern California, is the largest full-line supplier of foodservice equipment and smallwares in the West. Co-founder Steve Dickler, a working chef by background, is our guest.

Our Co-host, Chef Andrew Gruel is always talking about the impact of positive Social Media in driving guests to a restaurant. It’s powerful…A key Social Media influencer in Orange County is Edmond Cartojano of the Daily Food Feed blog. He has an incredible 150,000 followers on Instagram.

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

Play

January 23: Dean Kim, Timothy Hollingsworth, Newport Beach Restaurant Week, Chefs’ Toys, Edmond Cartojano

Podcasts

Segment One: Show Preview with Executive Producer & Co-Host Andy Harris and Chef Andrew Gruel
Segment Two: Dean Kim, Master Baker, OC Baking, Orange, CA
Segment Three: Executive Chef Timothy Hollingsworth, Partner, Otium, Downtown Los Angeles Part One
Segment Four: Executive Chef Timothy Hollingsworth, Partner, Otium, Downtown Los Angeles Part Two
Segment Five: Jim Walker, President, Newport Beach Restaurant Association, Newport Beach Restaurant Week
Segment Six: Steve Dickler, Founder & Co-Owner, Chefs’ Toys Part One
Segment Seven: Steve Dickler, Founder & Co-Owner, Chefs’ Toys Part Two
Segment Eight: Edmond Cartojano, Daily Food Feed

Andrew Gruel and his son WilliamExecutive 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 tempting preview of Saturday’s treat-filled, sumptuous but 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…

Dean Kim has developed an incredible (and well-deserved) following among the top (and most demanding) restaurants in Orange County as the personable artisan bread baker with a superior, boutique product and unmatched customer service. He’s just moved into a vastly expanded new bread bakery. Dean actually has the enviable problem of having more business than he can handle. Baker Dean tears himself away from the morning bake to bring us up-to-date on the new Orange facility. Yes, he’s always on the rise…

Shortly after leaving his post as Chef de Cuisine at The French Laundry in 2013, Chef Timothy Hollingsworth moved to Los Angeles and opened Barrel & Ashes in Studio City in 2014. It’s an updated take on traditional BBQ. Late last month he debuted his first solo project, Otium, and it’s an ambitious one. Located on Grand Ave. adjacent to The Broad – L.A.’s New Contemporary Art Museum in the Historic Bunker Hill neighborhood of Downtown Los Angeles, Otium strips away the formalities of fine dining while focusing on quality food and service. Chef Tim is our guest.

We value Restaurant Weeks on the “SoCal Restaurant Show.” It’s a chance for food enthusiasts to experience new dining spots (on their best behavior) at great values. “Celebrating 10 Years of Good Taste” Newport Beach Restaurant Week is on through Sunday, January 31st.

Special prix-fixe menus are featured with lunches for $10, $15, $20, or $25, and dinners for $20, $30, $40 or $50. Jim Walker, the President of the organizing Newport Beach Restaurant Association, joins us with all the needed 411. Make your reservations now!

We love entrepreneurial success stories on the “SoCal Restaurant Show.” You’ve probably seen Chefs’ Toys fleet of trucks navigating the freeways in Southern California. It all started in 1985 as a modest, mobile knife-sharpening business. Today, Chefs’ Toys with 6 massive, fully-stocked warehouse stores in Southern California, is the largest full-line supplier of foodservice equipment and smallwares in the West. Co-founder Steve Dickler, a working chef by background, is our guest.

Our Co-host, Chef Andrew Gruel is always talking about the impact of positive Social Media in driving guests to a restaurant. It’s powerful…A key Social Media influencer in Orange County is Edmond Cartojano of the Daily Food Feed blog. He has an incredible 148,000 followers on Instagram.

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

Dean KimDean Kim has developed an incredible (and well-deserved) following among the top (and most demanding) restaurants in Orange County as the personable, artisan bread baker creating a superior, boutique product along with unmatched customer service. He’s just moved into a vastly expanded new production bread bakery with state-of-the-art equipment and ten ovens.

Dean actually has the enviable problem of having more business than he can comfortably handle. Baker Dean tears himself away from the morning bake to bring us up-to-date on the new Orange facility. Yes, he’s always on the rise…

“An artisan baker is a craftsman who works with flour, water and salt rather than clay, stone or paint to create a work of art. And while the basic elements are the same and available to anyone, it’s the personal knowledge, experience and talent of the baker that helps create his own signature artisan breads.”

OC Baking Company‘s award-winning executive artisan baker Dean Kim has been baking handcrafted breads for many of Southern California’s leading hotels and restaurants for nearly 18 years. He works hand-in-hand with chefs to create artisan breads that complement their meals. Artisan breads, like fine wine and cheese, each have their own aromas, taste and structure that impact the overall taste of the food and wine.”

“OC Baking Company is dedicated to producing “the ultimate in artisan breads” for its customers that are as unique as the meals with which they are serving.”

Timothy HollingsworthShortly after leaving his post as Chef de Cuisine at The French Laundry in 2013, Chef Timothy Hollingsworth moved to Los Angeles and opened Barrel & Ashes in Studio City in 2014. It’s an updated take on traditional BBQ that pays homage to the food of Hollingsworth’s youth growing up in Texas.

Late last month he debuted his first solo project, Otium. Located on Grand Ave. adjacent to The Broad – L.A.’s New Contemporary Art Museum in the Historic Bunker Hill neighborhood of Downtown Los Angeles, Otium strips away the formalities of fine dining while focusing on quality food and service. Chef Tim is our guest.

Chef Timothy Hollingsworth’s 13- year history in Napa Valley, blended with his present roots as an Angeleno living in downtown Los Angeles, sets the stage for an environment of sophisticated rusticity with highly eclectic, vibrant, and seasonal flavors.

While working at The French Laundry under Chef Thomas Keller in 2008, Hollingsworth competed in the Bocuse d’Or USA, where he was awarded the opportunity to represent the United States at the Bocuse d’Or World Cuisine Contest—the biennial global cooking competition first envisioned in 1987 by revered French chef Paul Bocuse.

Hollingsworth subsequently completed a rigorous training process, during which he worked with some of the industry’s most influential figures. In early 2009, Hollingsworth traveled to Lyon, France to compete in the prestigious event, where he placed sixth out of 24 prominent chef teams from around the world.

In his current role and first solo project at Otium, he looks to be a mentor to the next generation of aspiring chefs. Hollingsworth has been awarded Rising Star Chef Award from The San Francisco Chronicle as well as the Rising Star Chef of the Year Award presented by the James Beard Foundation.

Otium is a contemporary restaurant that draws from the rich culinary heritage of Chef Timothy Hollingsworth. It is designed to be a social restaurant with an open kitchen merging indoor and outdoor spaces. The restaurant’s name, Otium, has its roots in Latin, a word that is meant to emphasize a place where time can be spent on leisurely social activities.

Adjacent to one of Los Angeles’ most important cultural corridors — Grand Avenue — and next to its newest, most vibrant addition, the contemporary art museum, The Broad, Otium strips away the rigid formalities of dining while focusing on the quality of food, warm service, and relaxed casual ambience, paralleling the true essence of its name. The restaurant draws inspiration from the 100-year-old olive trees planted in The Broad’s adjacent Plaza by utilizing rustic cooking with wood fire and sustainable ingredients grown in the garden of the restaurant’s mezzanine.

“Walk through the beautiful Plaza that sits between Otium and The Broad. Face Otium’s front patio. Walk left towards our far exterior wall. Turn your head right. Admire. Yes, THAT IS a Damien Hirst mural (“Isolated Elements”) adorning the outside of the restaurant.”

Opening next door to the Broad presents many exciting opportunities for Otium to identify itself first and foremost as a place for artistic expression in all its forms, and this has given me an amazing blank canvas to craft a very unique and exciting restaurant for Los Angeles,” –Timothy Hollingsworth

I’ve always been a great admirer of Damien Hirst’s work, so we were thrilled when we had the opportunity to include a mural of his as part of the restaurant’s design.” -Timothy Hollingsworth

We greatly anticipate Restaurant Weeks on the “SoCal Restaurant Show.” It’s a chance for food enthusiasts to experience new dining spots (on their best behavior) at great values.

Dine Newport Beach Restaurant WeekCelebrating 10 Years of Good Taste” Newport Beach Restaurant Week is on through Sunday, January 31st. Special prix-fixe menus are featured at over 60 participating establishments with lunches for $10, $15, $20, or $25, and dinners for $20, $30, $40 or $50.

Jim Walker, the President of the organizing Newport Beach Restaurant Association, joins us with all the needed 411. Make your reservations now! www.dinenb.com

In it’s 9th year, Newport Beach Restaurant Week was created by the Newport Beach Restaurant Association to drive business to its member restaurants and build awareness for the Newport Beach culinary community. The event not only introduces new business to restaurants, but also enhances the economic vitality of Newport Beach.

Newport Beach Restaurant Week is reported to be the top grossing culinary event for the City of Newport Beach. In 2015 it generated $4.6 million in consumer spending. Culinary sales tax revenue is impressively the 2nd largest sales tax generator in the City.

Steve Dickler of Chefs ToysWe love entrepreneurial success stories on the “SoCal Restaurant Show.” You’ve probably seen Chefs’ Toys fleet of distinctive trucks navigating the freeways in Southern California. It all started in 1985 as a modest, mobile knife-sharpening business.

Today, Chefs’ Toys with 6 massive, fully-stocked warehouse stores in Southern California, is the largest full-line supplier of foodservice equipment and smallwares in the West. At any given moment millions of dollars in equipment and supplies are in stock locally and ready for delivery.

Co-founder Steve Dickler, a working chef by background, is our guest.

Chefs’ Toys, the leading restaurant equipment and supplies company in Southern California, has recently acquired Michael Blackman & Associates. MBA, as the company is often referred to in the foodservice space, has been operating for over 30 years and is known as one of the top restaurant kitchen designers in southern California and nationally as well. With an impressive roster of customers, MBA has received numerous awards and accolades since its founding.

“Chefs’ Toys has provided commercial kitchen design services for many years. Michael Blackman & Associates has developed an exceptional reputation in the industry”, says Steve Dickler, President of Chefs’ Toys. “With their deep expertise in kitchen and bar design, restaurant interior design, tremendous knowledge and resources for restaurant fixtures, architecture, planning and construction, the MBA team will help take Chefs’ Toys to a whole new level”.

With its acquisition of Michael Blackman and Associates, Chefs’ Toys offers full professional services including design, planning, consulting, and project management services for restaurants, bars, and commercial kitchens.

Edmond CartojanoOur Co-host, Chef Andrew Gruel is always talking about the impact of positive Social Media in driving guests to a restaurant. It’s a powerful tool…

A key Social Media influencer in Orange County is foodie Edmond Cartojano of the Daily Food Feed blog. He’s food obsessed just like the rest of us.

Edmond has an incredible 148,000 followers on Instagram and he’s not done yet. His passionate followers were all developed organically which adds more credibility to his efforts.

We’ll get the scoop on how all of this came about and what’s in store for the future. We know Edmond loves ice cream, too, so there is a lot to chat about…

Podcasts

Segment One: Show Preview with Executive Producer & Co-Host Andy Harris and Chef Andrew Gruel
Segment Two: Dean Kim, Master Baker, OC Baking, Orange, CA
Segment Three: Executive Chef Timothy Hollingsworth, Partner, Otium, Downtown Los Angeles Part One
Segment Four: Executive Chef Timothy Hollingsworth, Partner, Otium, Downtown Los Angeles Part Two
Segment Five: Jim Walker, President, Newport Beach Restaurant Association, Newport Beach Restaurant Week
Segment Six: Steve Dickler, Founder & Co-Owner, Chefs’ Toys Part One
Segment Seven: Steve Dickler, Founder & Co-Owner, Chefs’ Toys Part Two
Segment Eight: Edmond Cartojano, Daily Food Feed

Show 106, January 17, 2015: Dine Newport Beach Restaurant Week

Dine Newport Beach Restaurant WeekDine Newport Beach Restaurant Week returns with a renewed and refreshed format this winter, spanning two weeks of scrumptious dining possibilities from Monday, January 19th to Sunday, February 1st, 2015. Diners have the opportunity to enjoy special price fixed menus at lunch or dinner priced to represent a great value. Some restaurants are offering special Newport Beach Restaurant Week cocktails to pair with their special menus.

New price points on menus available to offer something for everyone and every occasion. Lunch – $10, $15, $20, and $25. Dinner – $20, $30, $40, and $50.

“Newport Beach Restaurant Week will showcase a variety of unique dining experiences and cuisines ranging from American favorites to authentic ethnic fare and formal fine dining to hip and sandy-feet -casual,” notes Polly Peak, Director of Dine Newport Beach.

Polly Peak, Director of Dine Newport Beach (the marketing arm of the Newport Beach Restaurant Association) is with us to preview all the tasty morsels.

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Show 13, January 12, 2013: Deborah Schneider, executive chef and partner, SOL Mexican Cocina, Newport Beach

Deborah SchneiderNewport Beach Restaurant Week is January 18 to 27, 2013 and SOL is one of the many participating restaurants. They are offering both a $15 Lunch Special and a $30 Dinner Special as part of the promotion.

Dinner options includes their signature Baja Shrimp Cocktail (first course) as well as the Pork Chile Verde as an entree selection.

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January 12: Robert Wemischner, Josef Centeno, Deborah Schneider, Javier Plascencia

Podcasts

Segment One: Robert Wemischner, cookbook author, pastry chef, and culinary instructor Part One
Segment Two: Robert Wemischner, cookbook author, pastry chef, and culinary instructor Part Two
Segment Three: Josef Centeno, owner/executive chef of baco mercat and Bar Ama in Downtown Los Angeles
Segment Four: Deborah Schneider, executive chef and partner, SOL Mexican Cocina, Newport Beach
Segment Five: Chef Javier Plascencia of Mision 19, Tijuana’s superstar celebrity chef and culinary goodwill ambassador for the food and wines of Northern Baja
Segment Six: Chef Javier Plascencia of Mision 19, Tijuana’s superstar celebrity chef and culinary goodwill ambassador for the food and wines of Northern Baja (Continued…)

We’re cooking and baking with tea and then talking about a promising new Tex-Mex establishment in Downtown LA, with some flair from a young chef who does it his way. We’re then on to Newport Beach Restaurant Week and finally a taste of Northern Baja!

Robert WemischnerAcclaimed pastry chef and culinary educator Robert Wemischner has always been intrigued by the flavor potential of ingredients, from turmeric to tea and from cumin to coffee.

He is the author of four well-received cookbooks, including his most recent effort, The Dessert Architect. For the last 18 years he has headed the respected baking and pastry program for Los Angeles Trade-Tech College in Downtown Los Angeles.

Chef Bob joins us to present Tea 101 and guidance on cooking and baking with tea.

He also shares his delectable recipe for Chocolate Assam Tea Torte which he served at the “Getting Our Just Desserts” Benefit for C-CAP last November.

Josef Centeno

Josef Centeno is part of a group of risk-taking, young chefs who are going out on their own and making names for themselves. He created quite a splash when he designed the original menu and concept for Lazy Ox Canteen in Little Tokyo in Downtown LA.

After that was up and running he ventured out on his own in a more urban area of Downtown and launched baco Mercat at the corner of 4th & Main. He even makes his own soft drinks there from quality ingredients.

In December he debuted his 2nd Downtown spot, Bar Ama, which is a tribute to his Grandmother’s style of Tex-Mex food.

Newport Beach Restaurant Week is January 18th to 27th. Participating restaurants have special pricing for lunch and/or dinner. It’s a chance to experience the best in Newport Beach dining at very affordable prices.

Deborah SchneiderDeborah Schneider, the executive chef & partner of SOL Mexican Cucina joins us to tell us about what SOL is doing for Restaurant Week.

One of the most prominent and distinguished chefs cooking in Mexico today is Javier Plascencia who makes his home in Tijuana. He’s cooked for Mexico’s president, Felipe Calderon. His family also has a fine restaurant on the US side of the Border in Bonita.

Javier PlascenciaChef Javier is also an unabashed cheerleader for the foods and premium wines of Baja. The finest wines in Mexico come from the region and are just now finding their way into US distribution channels.

Last year when Anthony Bourdain of Travel Channel’s “No Reservations” visited Northern Baja, Javier was a prominent part of this at his latest venture, Mision 19.

On Monday evening, January 14th Chef Javier has recruited the best chefs and winemakers in Northern Baja to join him in preparing a 7-course, wine-paired meal at Romesco as a benefit for the San Diego Chapter of The American Institute of Wine and Food.

It’s sold out with a waiting list but this is a chef you should really know.

Podcasts

Segment One: Robert Wemischner, cookbook author, pastry chef, and culinary instructor Part One
Segment Two: Robert Wemischner, cookbook author, pastry chef, and culinary instructor Part Two
Segment Three: Josef Centeno, owner/executive chef of baco mercat and Bar Ama in Downtown Los Angeles
Segment Four: Deborah Schneider, executive chef and partner, SOL Mexican Cocina, Newport Beach
Segment Five: Chef Javier Plascencia of Mision 19, Tijuana’s superstar celebrity chef and culinary goodwill ambassador for the food and wines of Northern Baja
Segment Six: Chef Javier Plascencia of Mision 19, Tijuana’s superstar celebrity chef and culinary goodwill ambassador for the food and wines of Northern Baja (Continued…)