We’re previewing the show with Executive Producer & Co-Host Andy Harris.
“For the first time since opening nearly 14 years ago, The Winery Restaurant & Wine Bar has introduced a new Weekend Brunch at its original Tustin location. Created by Executive Chef & Partner Yvon Goetz, the Brunch menu features both breakfast and lunch offerings that are available Saturday and Sunday from 11:30 a.m. to 2:30 p.m. Guests now enjoy Weekend Brunch on The Winery’s recently expanded patio, situated in the heart of The District in Tustin.” The Winery Restaurant’s Newport Beach location is also participating in Newport Beach Restaurant Week (ends May 2nd) with a 3-course, prix fixe Dinner menu. We entice Chef Yvon out of his busy kitchen for a chat.
““Top Chef” Season 11 – New Orleans Alum Brian Huskey brings his talents to Big Corona Beach in Corona del Mar serving up the freshest seafood grub beachside at Tackle Box. Established in 2016 he likes to refer to it as a “Local Grub Shack.” Beachgoers and diners can enjoy a variety of classic seafood dishes at this casual oceanfront eatery. Only open Thursday to Sunday. For Newport Beach Restaurant Week (concluding May 2nd) Chef Brian is offering a $15 prix fixe Lunch menu available from 11:00 a.m. to 3:00 p.m. It includes a choice of fully dressed sandwich with house potato chips, a side and a Tackle Box cookie for dessert plus beverage. Chef Brian Huskey joins us with tongs in hand.
“Three Weavers Brewing Company is an independent craft brewery based in Inglewood with a mission to build a positive sense of community through the collective passion for craft beer. Founded by Lynne Weaver in 2013, Three Weavers is one of the largest independent craft breweries in Los Angeles County and currently expanding production and distribution on the West Coast.” “Led by award-winning Founding Brewmaster, Alexandra Nowell, Three Weavers Brewing Company’s craft beers have received critical International acclaim, winning a World Beer Cup Gold Medal in 2016, a GABF Silver Medal in 2017, a European Beer Star Bronze in 2017, and the Australian International Beer Awards Best IPA and Champion International Beer in 2018. Three Weavers is proudly brewed in Inglewood, California.” Alexandra shares the distinction of being the first female brewmaster in Los Angeles County. Brewmaster Alexandra taps the keg on Three Weavers Brewing Company for us.
Our own Chef Andrew Gruel of the Slapfish Restaurant Group provides another timely and informative “Ask the Chef” segment where Chef Andrew responds to listeners thoughtful inquiries. Chef Andrew is continually updating us on the real impact of the Covid-19 crisis in the hospitality field and what we, as diners, can do to support the very survival of restaurants during the initial, highly fluid stages of the hoped-for recovery which remains a genuine concern. Restaurants in Southern California are finally again allowed to operate for outside/patio dining and inside dining at reduced capacities with all the requisite COVID 19 safety precautions. Shifting the conversation back to food we’ll also ask Chef Andrew about the preparing and cooking the perfect fish and chips. What fish is best to use? We’ll also ask Chef Andrew about the increasing practice of full-service restaurants adding a partial or full gratuity to the guest’s check in advance of the payment.
All of this and heaping helpings of extra deliciousness (with proper Social Distancing) on this week’s not-to-miss show!
“For the first time since opening nearly 14 years ago, The Winery Restaurant & Wine Bar has introduced a new Weekend Brunch at its original Tustin location. Created by Executive Chef & Partner YvonGoetz, the Brunch menu features both breakfast and lunch offerings that are available Saturday and Sunday from 11:30 a.m. to 2:30 p.m. Guests now enjoy Weekend Brunch on The Winery’s recently expanded patio, situated in the heart of The District in Tustin.”
“Chef Goetz’s Weekend Brunch menu puts a Wine Country twist on brunch favorites with dishes like Lemon-Ricotta Pancakes, Crab & Egg White Frittata, and Steak & Eggs. More significant brunch options include a classic French Benedict and Chef Goetz’s signature short ribs in a Zinfandel Braised Beef Short Rib Omelet. Those looking for lighter options may opt for one of four fresh salads with choice of protein, or lifestyle-focused options like Vegan Mushroom & Lentil Ragout. The menu also highlights Chef Goetz’s love for Pacific Rim flavorings and fresh line-caught fish in dishes such as Icelandic Salmon “a la Plancha” and Jumbo Maine Scallops & White Shrimp.”
The Newport Beach location of The Winery is also participating in Newport Beach Restaurant Week (ending May 2nd) with Chef Yvon’s 3-course, prix fixe Dinner menu available at $65 per guest. Main Course options include Grilled Brandt Flatiron Steak, Jumbo Maine Scallops & Wild White Shrimp and Zinfandel Braised Angus Beef Shortrib.
“Top Chef” Season 11– New Orleans Alum Brian Huskey brings his talents to Big Corona Beach in Corona del Mar serving up the freshest seafood grub beachside at Tackle Box. Established in 2016 he likes to refer to it as a “Local Grub Shack.” Beachgoers and diners can enjoy a variety of classic seafood dishes at this casual oceanfront eatery. Only open Thursday to Sunday.
For Newport Beach Restaurant Week (concluding May 2nd) Chef Brian is offering a $15 prix fixe Lunch menu available from 11:00 a.m. to 3:00 p.m. It includes a choice of sandwich with house potato chips, a side and a Tackle Box cookie for dessert plus beverage. Sandwich options include BBQ Pork Sandwich, Grilled Chicken Club, Albacore Tuna Melt, Truffle Burger and an Avocado Burger.
We’re previewing the show with Executive Producer & Co-Host Andy Harris.
“For the first time since opening nearly 14 years ago, The Winery Restaurant & Wine Bar has introduced a new Weekend Brunch at its original Tustin location. Created by Executive Chef & Partner YvonGoetz, the Brunch menu features both breakfast and lunch offerings that are available Saturday and Sunday from 11:30 a.m. to 2:30 p.m. Guests now enjoy Weekend Brunch on The Winery’s recently expanded patio, situated in the heart of The District in Tustin.” The Winery Restaurant’s Newport Beach location is also participating in Newport BeachRestaurant Week (ends May 2nd) with a 3-course, prix fixe Dinner menu. We entice Chef Yvon out of his busy kitchen for a chat.
“Top Chef” Season 11 – New Orleans Alum Brian Huskey brings his talents to Big Corona Beach in Corona del Mar serving up the freshest seafood grub beachside at Tackle Box. Established in 2016 he likes to refer to it as a “Local Grub Shack.” Beachgoers and diners can enjoy a variety of classic seafood dishes at this casual oceanfront eatery. Only open Thursday to Sunday. For Newport Beach Restaurant Week (concluding May 2nd) Chef Brian is offering a $15 prix fixe Lunch menu available from 11:00 a.m. to 3:00 p.m. It includes a choice of sandwich with house potato chips, a side and a Tackle Box cookie for dessert plus beverage. Chef Brian Huskey joins us with tongs in hand.
Celebrity Chef, Author and Food TV Personality,Jet Tila, needs no introduction to the listeners of the “SoCal Restaurant Show.” With his wife, Ali, he has written the best-selling 101 Asia Dishes You Need To Cook Before You Die and,most recently, 101 Epic Dishes. On Food Network Chef Jet was one of the 3 regular judges for the entire run of “Cutthroat Kitchen with Alton Brown” and the knowledgeable Floor Reporter on the most recent season of the refreshed “Iron Chef America.” Earlier in his career he crossed knives with Iron Chef Masaharu Moromoto (an original Iron Chef from the predecessor Japanese version) on “Iron Chef America” in “Battle Seaweed.” In addition to other worthy accomplishments Chef Jet holds the most Guinness World Records for creating large format food. We’ll catch up with Chef Jet and get updated on his progress in Food Network’s just-concluded “Tournament of Champions, his new menu items for Pei Wei, and the launch of the fast casual, Dragon Tiger Noodle Companyin Las Vegas.
“Three Weavers Brewing Company is an independent craft brewery based in Inglewood with a mission to build a positive sense of community through the collective passion for craft beer. Founded by Lynne Weaver in 2013, Three Weavers is one of the largest independent craft breweries in Los Angeles County and currently expanding production and distribution on the West Coast.” “Led by award-winning Founding Brewmaster, Alexandra Nowell,Three Weavers Brewing Company’s craft beers have received critical International acclaim, winning a World Beer Cup Gold Medal in 2016, a GABF Silver Medal in 2017, a European Beer Star Bronze in 2017, and the Australian International Beer Awards Best IPA and Champion International Beer in 2018. Three Weavers is proudly brewed in Inglewood, California.” Alexandra shares the distinction of being the first female brewmaster in Los Angeles County. Brewmaster Alexandra taps the keg on Three Weavers Brewing Company for us.
Our own Chef Andrew Gruel of the Slapfish Restaurant Group provides another timely and informative “Ask the Chef” segment where Chef Andrew responds to listeners thoughtful inquiries. Chef Andrew is continually updating us on the real impact of the Covid-19 crisis in the hospitality field and what we, as diners, can do to support the very survival of restaurants during the initial, highly fluid stages of the hoped-for recovery which remains a genuine concern. Restaurants in Southern California are finally again allowed to operate for outside/patio dining and inside dining at reduced capacities with all the requisite COVID 19 safety precautions. Shifting the conversation back to food we’ll also ask Chef Andrew about the preparing and cooking the perfect fish and chips. What fish is best to use? We’ll also ask Chef Andrew about the increasing practice of full-service restaurants adding a partial or full gratuity to the guest’s check in advance of the payment.
All of this and heaping helpings of extra deliciousness (with proper Social Distancing) on this week’s not-to-miss show!
“For the first time since opening nearly 14 years ago, The Winery Restaurant & Wine Bar has introduced a new Weekend Brunch at its original Tustin location. Created by Executive Chef & Partner YvonGoetz, the Brunch menu features both breakfast and lunch offerings that are available Saturday and Sunday from 11:30 a.m. to 2:30 p.m. Guests now enjoy Weekend Brunch on The Winery’s recently expanded patio, situated in the heart of The District in Tustin.”
“Chef Goetz’s Weekend Brunch menu puts a Wine Country twist on brunch favorites with dishes like Lemon-Ricotta Pancakes, Crab & Egg White Frittata, and Steak & Eggs. More significant brunch options include a classic French Benedict and Chef Goetz’s signature short ribs in a Zinfandel Braised Beef Short Rib Omelet. Those looking for lighter options may opt for one of four fresh salads with choice of protein, or lifestyle-focused options like Vegan Mushroom & Lentil Ragout. The menu also highlights Chef Goetz’s love for Pacific Rim flavorings and fresh line-caught fish in dishes such as Icelandic Salmon “a la Plancha” and Jumbo Maine Scallops & White Shrimp.”
The Newport Beach location of The Winery is also participating in Newport Beach Restaurant Week (ending May 2nd) with Chef Yvon’s 3-course, prix fixe Dinner menu available at $65 per guest. Main Course options include Grilled Brandt Flatiron Steak, Jumbo Maine Scallops & Wild White Shrimp and Zinfandel Braised Angus Beef Shortrib.
“Top Chef” Season 11 – New Orleans Alum Brian Huskey brings his talents to Big Corona Beach in Corona del Mar serving up the freshest seafood grub beachside at Tackle Box. Established in 2016 he likes to refer to it as a “Local Grub Shack.” Beachgoers and diners can enjoy a variety of classic seafood dishes at this casual oceanfront eatery. Only open Thursday to Sunday.
For Newport Beach Restaurant Week (concluding May 2nd) Chef Brian is offering a $15 prix fixe Lunch menu available from 11:00 a.m. to 3:00 p.m. It includes a choice of sandwich with house potato chips, a side and a Tackle Box cookie for dessert plus beverage. Sandwich options include BBQ Pork Sandwich, Grilled Chicken Club, Albacore Tuna Melt, Truffle Burger and an Avocado Burger.
Chef Brian joins us with tongs in hand.
Celebrity Chef, Author and Food TV Personality, Jet Tila, needs no introduction to the listeners of the “SoCal Restaurant Show.” With his wife, Ali, he has written the best-selling 101 Asian Dishes You Need To Cook Before You Die and,most recently, 101 Epic Dishes. On Food Network Chef Jet was one of the 3 regular judges for the entire run of “Cutthroat Kitchen with Alton Brown” and the knowledgeable Floor Reporter on the most recent season of the refreshed “Iron Chef America.” Earlier in his career he crossed knives with Iron Chef Masaharu Moromoto (an original Iron Chef from the predecessor Japanese version) on “Iron Chef America” in “Battle Seaweed.” In addition to other worthy accomplishments Chef Jet holds the most Guinness World Records for creating large format food.
Just concluded on Sunday nights was Chef Jet competing on Food Network’s “Tournament of Champions” bracket competition series hosted by Guy Fieri. After winning his first round (Number 3 seed) Chef Jet was matched against the highly competitive Antonio Lofaso (Number 2 seed.) For the first time in Tournament history the judges ranked them a tie with the same scores in all three categories. They then competed head-to-head again to determine which cheftestant earned the final spot in the West Coast bracket to go up against (Number 1 seed) Brooke Williamson. How did Chef Jet do ? We’ll find out…
Chef Jet has an exclusive partnership with Pei Wei to bring his creative dishes to you exclusively at your local Pei Wei fast casual restaurant. For Spring 2021 Chef Jet’s new seasonal creations are House Special Chicken and Mongolian Green Beans.
“House Special Chicken features lightly battered chicken with pineapple, ginger, garlic and mint, tossed in a tangy caramel sauce and served over a bed of rice sticks and topped with an Asian slaw of cucumbers, red bell peppers, carrots, cilantro, and onions in a Vietnamese vinaigrette.”
Chef Jet was in Las Vegas last weekend to launch the first two locations of his new fast casual concept, Dragon Tiger Noodle Co. The current operating locations are Southern Highlands and Henderson. A future location will launch in the Rainbow Commons retail center in Spring Valley (Summerlin.)
“At the Dragon Tiger Noodle Co., the choice is yours! You choose the noodle; ramen to low carb, You choose the broth; Tonkotsu to Chinese Chicken Soup, You choose the protein and vegetables; thinly sliced beef to corn. Served fast with only the freshest ingredients.”
Chef Jet Tila is our guest chopsticks at the ready.
“Three Weavers Brewing Company is an independent craft brewery based in Inglewood with a mission to build a positive sense of community through the collective passion for craft beer. Founded by Lynne Weaver in 2013, Three Weavers is one of the largest independent craft breweries in Los Angeles County and currently expanding production and distribution on the West Coast.”
“Led by award-winning Founding Brewmaster, Alexandra Nowell,Three Weavers Brewing Company’s craft beers have received critical International acclaim, winning a World Beer Cup Gold Medal in 2016, a GABF Silver Medal in 2017, a European Beer Star Bronze in 2017, and the Australian International Beer Awards Best IPA and Champion International Beer in 2018. Three Weavers is proudly brewed in Inglewood, California.” Alexandra shares the distinction of being the first female brewmaster in Los Angeles County.
Three Weavers Brewing Co. will be represented in Inglewood’s SoFi Stadium just as soon as fans are allowed in the seats.
“Three Weavers has debuted the seasonal release of It’s Blursday, a 5.5% ABV Rosé Sour designed for whatever day this is. It’s Blursday is now available at Three Weavers’ Inglewood taproom and at select California beer sellers in 4-packs of 16 oz. cans.”
“In a world where blursday is the norm, Three Weavers could think of nothing better than this tart, fizzy, rosé-inspired beer to enjoy all blursday long. The Three Weavers brewing team combined a lacto souring technique with additions of cranberry, tart cherry, raspberry and passion fruit for their color and tart flavor properties.”
Brewmaster Alexandra Nowell explained, “The healthy additions of fruit purees during fermentation give the beer its deep pink color. Raspberry is a common flavor descriptor of rosé wines, and it builds upon the ester content of the beer. Then we dose in passion fruit because in small amounts, it provides thiol compounds that translate into tropical characters found in wines – and in our beer.”
Our own Chef Andrew Gruel of the Slapfish Restaurant Group provides another timely and informative “Ask the Chef” segment where Chef Andrew responds to listeners thoughtful inquiries. Chef Andrew is continually updating us on the real impact of the Covid-19 crisis in the hospitality field and what we, as diners, can do to support the very survival of restaurants during the initial, highly fluid stages of the hoped-for recovery which remains a genuine concern. Restaurants in Southern California are finally again allowed to operate for outside/patio dining and inside dining at reduced capacities with all the requisite COVID 19 safety precautions.
Shifting the conversation back to food we’ll also ask Chef Andrew about the preparing and cooking the perfect fish and chips. What fish is best to use? How does malt vinegar fit it? We’ll also ask Chef Andrew about the increasing practice of full-service restaurants adding a partial or full gratuity to the guest’s check in advance of the payment.
Remember the juicy and delicious Community Burger (more than a mouthful) is available at all Southern California locations of Slapfish. The worthy burger is free with any donation to “86 Restaurant Struggle.” 100 per cent of that money goes to benefit struggling restaurant workers.
Now an enticing preview of this Saturday’s flavorful 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, and upon careful reflection, that’s probably a pretty good thing… As always thanks for being a part of our loyal listening audience.
A chef’s secret weapon in sourcing exotic produce items is Kerry Clasby known as the Intuitive Forager. Kerry is particularly beloved in the Los Angeles and Las Vegas hospitality communities. She has her own farm in Malibu as well as procuring from farmers markets all over California. We’ll find out what is sprouting with Kerry as she bounces back from the devastation of the Woolsey Fire.
The upcoming Newport Beach Restaurant Week is a 14-day dining event that takes place January 14 -27, 2019. The event showcases Newport Beach as one of Orange County’s premier dining destinations offering diners a wide variety of culinary experiences. Participating restaurants offer special prix-fixe menus with lunches available for just $10, $15, $20, or $25, and dinners for $20, $30, $40 or $50. Partner William Lewis of The Winery Restaurant and Wine Bar (a participating restaurant) joins us with a preview.
One of our most reliable sources of key restaurant news in Las Vegas is Al Mancini, who is a staff writer for The Las Vegas Review Journal covering food, restaurants and other aspects of entertainment. Al has been working the Vegas food scene since 2003. He was one of the creators of the popular, and widely referenced, Eating Las Vegas restaurant guide series. The huge restaurant news of the moment is L.A.’s own Chef Roy Choi (Kogi BBQ) opening his first venture outside of California, Best Friendrestaurant at the new Park MGM.
Al shares a preview of what is on the menu there with us.
San Diego County’s largest and most successful dining event, San Diego Restaurant Week (January 20 to 27, 2019) was launched with the intention of spotlighting the city as a premier dining destination. Held twice annually, this beloved culinary tradition features San Diego’s best restaurants offering fixed price, three-course dinners and two-course lunches. 3rd generation restaurateur Andy Baumann of Tom Ham’s Lighthouse previews the event.
All of this and heaping helpings of extra deliciousness on this week’s not-to-miss show!
Program Note : For next Saturday, January 19th only we follow Ducks Hockey from 3 to 5:00 p.m. Please join us.
The upcoming Newport Beach Restaurant Week is a 14-day dining event that takes place January 14 -27, 2019. The event showcases Newport Beach as one of Orange County’s premier dining destinations offering diners a wide variety of culinary experiences. Participating restaurants offer special prix-fixe menus with lunches available for just $10, $15, $20, or $25, and dinners for $20, $30, $40 or $50.
As William points out there are few restaurants in Newport Beach who can rival their Newport Bay view! Their elaborate, 4-course dinner menu priced at $50 is a great value. The guest has choices within every course. Think Zinfandel Braised Angus Beef Short Rib as the Main…
Now an enticing preview of this Saturday’s flavorful 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, and upon careful reflection, that’s probably a pretty good thing… As always thanks for being a part of our loyal listening audience.
Food journalist Farley Elliott is the Senior Editor for Eater L.A. He typically contributes six pieces a day, five days a week to this very widely read on-line magazine and newsletter. We’ll get the latest news on the greater L.A. dining scene with Farley including what’s on the top of his list for significant restaurant openings in the new year.
A chef’s secret weapon in sourcing exotic produce items is Kerry Clasby known as the Intuitive Forager. Kerry is particularly beloved in the Los Angeles and Las Vegas hospitality communities. She has her own farm in Malibu as well as procuring from farmers markets all over California. We’ll find out what is sprouting with Kerry as she bounces back from the devastation of the Woolsey Fire.
The upcoming Newport Beach Restaurant Week is a 14-day dining event that takes place January 14 -27, 2019. The event showcases Newport Beach as one of Orange County’s premier dining destinations offering diners a wide variety of culinary experiences. Participating restaurants offer special prix-fixe menus with lunches available for just $10, $15, $20, or $25, and dinners for $20, $30, $40 or $50. Partner William Lewis of The Winery Restaurant and Wine Bar (a participating restaurant) joins us with a preview.
One of our most reliable sources of key restaurant news in Las Vegas is Al Mancini, who is a staff writer for The Las Vegas Review Journal covering food, restaurants and other aspects of entertainment. Al has been working the Vegas food scene since 2003. He was one of the creators of the popular, and widely referenced, Eating Las Vegas restaurant guide series. The huge restaurant news of the moment is L.A.’s own Chef Roy Choi (Kogi BBQ) opening his first venture outside of California, Best Friend restaurant at the new Park MGM. Al shares a preview of what is on the menu there with us.
San Diego County’s largest and most successful dining event, San Diego Restaurant Week (January 20 to 27, 2019) was launched with the intention of spotlighting the city as a premier dining destination. Held twice annually, this beloved culinary tradition features San Diego’s best restaurants offering fixed price, three-course dinners and two-course lunches. 3rd generation restaurateur Andy Baumann of Tom Ham’s Lighthouse previews the event.
All of this and heaping helpings of extra deliciousness on this week’s not-to-miss show!
Food journalist Farley Elliott is the Senior Editor for Eater L.A. He typically contributes six pieces a day, five days a week to this very widely read on-line magazine and newsletter.
We’ll get the latest news on the greater L.A. dining scene with Farley including what’s on the top of his list for significant restaurant openings in the new year.
Among Farley’s eagerly anticipated opening for 2019 is the massive Tartine Manufactory (from San Francisco) which is multiple food concepts under one roof including an artisan bakery and gourmet coffee roaster.
A chef’s secret weapon in sourcing exotic produce items is Kerry Clasby known as the Intuitive Forager. Kerry is beloved in the Los Angeles and Las Vegas hospitality communities. She has her own farm in Malibu as well as procuring from farmers markets all over California.
“Aggregator, educator, public speaker, published writer, and acclaimed forager, Kerry Clasby is the founder of Intuitive Forager, a professional foraging, farmers market, and retail company. Kerry is one of the original pioneers of culinary foraging and for over 2 decades has been sourcing top quality-rarefied produce for celebrity chefs with world-renowned restaurants in Las Vegas, Los Angeles, San Francisco, and New York. Her awarding winning Farmers Markets are an extension of Kerry’s commitment to bring the same farm-to-table produce to ‘community.’”
“Always an active proponent of great food along with sustainability and a healthy lifestyle, Kerry continues to forage on with lots of projects in the works – including new and exciting things at the Intuitive Foragers Farmers Markets (Downtown 3rd Farmers Market on Friday) in Las Vegas, and The Farm at Malibu – which now includes a Farmstand!”
We’ll find out what is sprouting with Kerry as she bounces back from the devastation of the Woolsey Fire.
The upcoming Newport Beach Restaurant Week is a 14-day dining event that takes place January 14 -27, 2019. The event showcases Newport Beach as one of Orange County’s premier dining destinations offering diners a wide variety of culinary experiences. Participating restaurants offer special prix-fixe menus with lunches available for just $10, $15, $20, or $25, and dinners for $20, $30, $40 or $50.
One of our most reliable sources of quality restaurant news in Las Vegas is Al Mancini, who is a staff writer for The Las Vegas Review Journal covering food, restaurants, Downtown Las Vegas and other aspects of entertainment. Al has been working the Vegas food scene since 2003. He was one of the creators of the popular, and widely referenced, Eating Las Vegas restaurant guide series.
The huge restaurant news of the moment is L.A.’s own Chef Roy Choi (Kogi BBQ) opening his first venture outside of California, Best Friend restaurant at the new Park MGM.
Al shares a preview of what is on the menu there with us plus the other enticing food options at Park MGM.
San Diego County’s largest and most successful dining event, San Diego Restaurant Week (January 20 to 27, 2019) was launched with the intention of spotlighting the city as a premier dining destination. Held twice annually, this beloved culinary tradition features San Diego’s best restaurants offering fixed price, three-course dinners and two-course lunches.
“Tom Ham’s Lighthouse, a classic seafood restaurant, opened for business in 1971. An actual functioning lighthouse, known as Beacon #9 on any USCG Nautical Map, was incorporated into the design. The result is one of San Diego’s best- known architectural landmarks.”
“Besides the Lighthouse, Tom Ham’s is also famous for its eye-catching vistas of the San Diego Bay, Coronado Bridge and San Diego skyline. Today, the restaurant is operated by a second and third generation of Hams who continue the tradition of fine dining and exceptional service that represents a culmination of the interests and visions of the Californian whose name it bears.”
“Grab your family, friends and co-workers and experience incredible cuisine at over 200 local restaurants across San Diego. Just browse the list of restaurants and menus, make your reservations and enjoy! There are no tickets or passes required.” “Food lovers may simply dine out at as many participating restaurants as they like during San Diego Restaurant Week, explore new dining opportunities or enjoy old favorites. Advance reservations are strongly recommended and can be made by calling restaurants directly or visiting their profile online.”
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…
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 Festivalin 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!
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.
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 ORestaurants (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!
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.
“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.”
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.
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.
Some 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.
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
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.