Show 220, April 22, 2017: Matt Meddock, Co-Founder, Sessions West Coast Deli, Newport Beach & Huntington Beach

Matt MeddockSandwiches, made from fresh, premium ingredients, have come into their own as serious eats. In Spring 2014, when Sessions West Coast Deli opened its first location in Newport Beach, its owners had one mission: to serve the “best sandwiches to ever hit the lip.” As a neighborhood-casual concept designed to serve its immediate community, Sessions embraces the area’s surf culture as it presents a menu of gourmet, culinary-focused sandwiches in a relaxed environment.

In Summer 2015, Sessions opened its second Orange County location on the waterfront in Huntington Beach. The opening of this location reinforced Sessions’ dedication and commitment to its community by becoming a local hub for surfers, skaters and area beachgoers looking for great sandwiches.

“Unlike most sandwich shops in the region, Sessions proudly boasts a scratch kitchen with housemade sauces, sides, salads, and soups prepared daily. All sandwiches are made to order with fresh, locally grown produce; humanely and naturally raised meats; and locally baked bread delivered daily from local artisan, OC Baking Company. In addition, the restaurant proudly serves a selection of locally roasted coffee beverages from Kean Coffee.”

The two most popular sandwiches are the Summer Zephr and The Meddock Melee. A worthy burger is rumored to be on the way in addition to new locations.

Co-Founder Matt Meddock joins us to get between the bread slices and build a proper sandwich.

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Show 200, December 3, 2016: Artisan Coffee Roaster, Martin Diedrich, Kean Coffee

Martin DiedrichWhen it comes to world-class, artisan coffee roasters in Orange County the veteran bean roaster in chief is Martin Diedrich. He grew up on a coffee farm in Guatemala! Martin now oversees busy neighborhood Kean Coffee coffee shops in Tustin and Newport Beach.

“Kéan Coffee™ is the newest, most exciting coffeehouse concept by coffeehouse visionary Martin Diedrich. Our mission is to purvey fresh-roasted artisan coffee the way it is meant to be, in a beautiful, eclectic coffeehouse environment. Martin is craft roasting the finest coffees from around the globe on-site, many organic and fair-trade. This enables us to serve our coffee so fresh, most days it has been roasted within hours of the moment it reaches your cup. Our expertly trained baristas are creating the most innovative, cutting edge coffee beverages to be had.”

“Martin, local coffeehouse pioneer and founder of the Diedrich Coffee chain, left behind the world of corporate culture to return to his origins as an independent coffeehouse operator in order to stay true to his ideals of what a coffeehouse should be and what coffee culture should be.”

“Along with his wife Karen Varese Diedrich, Martin spent two years putting all of his creativity, inspiration and community and global awareness into bringing Kéan Coffee to reality. Martin and Karen Diedrich aptly named this next generation of coffeehouse after their son, Kean.”

Martin joins us.

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Show 177, June 25, 2016: Executive Chef Jonathan Blackford, A Restaurant, Newport Beach

Jon Blackford of A RestaurantIt’s just about time for the 29th Annual Hoag Summer Classic featuring great food and live musical performances at Newport Dunes in Newport Beach. More than 30 of Orange County’s most crave-worthy restaurants will be serving incredible tastes from their menus. Last year’s event raised a cool $135,000.

Joining us with all the edible details are Jonathan Blackford from A Restaurant (a four-year returning participating restaurant) and the Hoag Hospital Foundations Deb McCune.

Thanks in large part to philanthropy, Hoag has become one of the nation’s finest health care systems and serves a diverse and growing population. Hoag Hospital Foundation, the philanthropic arm of Hoag (a separate 501(c)(3) corporation), is an integral partner in Hoag’s vision to become a trusted and nationally recognized health care leader.

Under the direction of a volunteer Board of Directors, the Foundation launched Hoag Promise, Our Campaign to Lead, Innovate & Transform with a goal of $627 million by 2020. Comprehensive in the truest sense of the word, the Hoag Promise campaign encompasses every institute, center and specialty area of Hoag and includes programs, innovation opportunities, research, technology, facilities and staff to drive Hoag’s continued clinical leadership, innovative spirit and transformative potential.

 

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Show 170, May 7, 2016: Oak Grill’s Executive Chef, Marc Johnson, Island Hotel, Newport Beach

Marc JohnsonExecutive Chef Marc Johnson at Oak Grill at The Island Hotel in Newport Beach just launched Slow Smoked Sundaze. It’s a relaxed, family-style, smoked BBQ Sunday. Chef Marc is here with all the succulent details.

Chef Marc isn’t just playing around with grilling and barbecue here. He has three years of serious regional cooking experience in Huntsville, Alabama. That’s real barbecue country! His creations at Slow Smoke Sundaze play homage to the various styles of American regional barbecue.

“All summer long you’ll find us smoking up Southern goodness at Oak Grill. Join us for Slow Smoked Sundaze and devour authentic BBQ smoked on property with a mixture of cherry and oak wood.”

“Choose from baby back ribs, brisket, cedar-plank salmon, fried chicken and whole roasted catch of the day. The mains are accompanied by deliciously authentic sides and down-home desserts.”

“Wash it down with our backyard lemonade, spiked with Tito’s Vodka if that’s your thing.”

Slow Smoked Sundaze is an inspired idea for Dad on Father’s Day on June 19th. It’s a reasonable $34 for adults with generous portions. You’ll probably have food to take home.

 

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Show 159, February 13, 2016: Executive Chef Bill Bracken, Bracken’s Kitchen

Bill BrackenBill Bracken is a well-known executive chef who traded in luxury hotels (The Peninsula Beverly Hills and Island Hotel, Newport Beach) for Betsy, a well-worn food truck with a lot of miles. He’s now feeding people in need in Orange County. Chef Bill shares his new mission with us. It’s quite a career change.

“I can already tell that 2016 will be a great one. More than ever, Bracken’s Kitchen is charging full speed ahead to combat food insecurity and taking the strides to be one of the most effective hunger-focused organizations in Orange County.”

“With their help and yours, we can continue to extend our reach to help more individuals and families in need and to not be just a hand out but truly be a hand up.”

There are many ways for the listener to support the good work of Bracken’s Kitchen. Cash donations are always appreciated. Also there are meaningful volunteer opportunities available.

Sign-up for the informative Bracken’s Kitchen’s Newsletter via the Website. It tells the story…

 

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Show 156, January 23, 2016: Jim Walker, President, Newport Beach Restaurant Association, Newport Beach Restaurant Week

Dine Newport Beach Restaurant WeekWe 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.

Celebrating 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 its 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.

 

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Show 142, October 17, 2015: A&O Kitchen+Bar’s 1st Annual Craft Brew Fest Weekend

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

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

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

Earlier in her career Chef Rachel worked the line at Thomas Keller’s French Laundry in Yountville. Corey Lee (San Francisco’s Benu) was the chef de cuisine at the time. Timothy Hollingsworth (Otium) was a sous chef. Talk about learning from the very best…

Cheers!

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Show 138, September 12, 2015: Show Preview with Guest Host William Lewis & Executive Producer & Co-Host Andy Harris

Sir William Lewis of the Winery Restaurant and Wine Bar in TustinThe always elegant William Lewis, Managing Partner and Sommelier of The Winery Restaurant & Wine Bar in Tustin and Newport Beach is today’s special Guest Host.

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

We move aside for Notre Dame football a little early at 11:30 a.m.

The Bluenose is a classic hotel property located in scenic Bar Harbor, Maine at the gateway to Acadia National Park. The adjacent Looking Glass Restaurant offers superb local fare with an incredible view of the bay. Property General Manager & Co-Owner Jim Ash and Executive Chef Matt McPherson are our guests.

Ment’or BKB Foundations’ 2015 Young Chef Competitions series debuted at Bouchon Beverly Hills on August 27th. Chef Philip Tessier (formerly the Executive Sous Chef of The French Laundry and Head Coach for the Bocuse d’Or Team USA for 2017) joins us to talk about the competition.

The Long Beach run of the CANstruction Competition benefiting Food Finders is back on Sept. 17th. Five talented teams of architects and designers build incredible structures made out of 2,000 plus cans of food. After the judging all of the food is donated to Food Finders, a Long Beach–based Food Bank. Representing Environ Architects (one of the competing teams) partnered with California Resources Corporation is Vice President Willetta McCulloh. She is our guest to discuss CANstruction.

The Joy of Sake Festival comes to Las Vegas for the first time on Saturday, September 19th from 7 to 10:00 p.m. at Caesars Palace. It celebrates the world’s finest sakes. Organizer Chris Pearce gives us all the 411.

Chef Barbara Lynch, a James Beard Award-winner, is a celebrated chef in Boston. Her Barbara Lynch Gruppo enterprise owns multiple highly-regarded restaurant properties there. One of the newest is Sportello (Italian for “counter service”), a modern interpretation of the classic diner. It’s trattoria –inspired Italian dishes for lunch and dinner. Chef de Cuisine David Cavilla is our guest.

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

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September 12: William Lewis, Looking Glass, Philip Tessier, CANstruction Competition, Joy of Sake, Sportello

Podcasts

Segment One: Show Preview with Guest Host William Lewis & Executive Producer & Co-Host Andy Harris
Segment Two: Bar Harbor, Maine’s The Bluenose Hotel and The Looking Glass Restaurant
Segment Three: ment’or BKB Foundation’s 2015 Young Chef Competitions
Segment Four: CANstruction Long Beach 2015
Segment Five: The Joy of Sake Festival – Las Vegas
Segment Six: Barbara Lynch’s Sportello, Boston

Sir William Lewis of the Winery Restaurant and Wine Bar in TustinThe always elegant William Lewis, Managing Partner and Sommelier of The Winery Restaurant & Wine Bar in Tustin and Newport Beach is today’s special Guest Host.

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

We move aside for Notre Dame football a bit early at 11:30 a.m.

The Bluenose is a classic hotel property located in scenic Bar Harbor, Maine at the gateway to Acadia National Park. The adjacent Looking Glass Restaurant offers superb local fare with an incredible view of the bay. General Manager & Co-Owner Jim Ash and Executive Chef Matt McPherson are our guests.

Mentor BKB Foundations’ 2015 Young Chef Competitions series debuted at Bouchon Beverly Hills on August 27th. Chef Philip Tessier (formerly the Executive Sous Chef of The French Laundry and Head Coach for the Bocuse d’Or Team USA for 2017) joins us to talk about the competition.

The Long Beach run of the CANstruction Competition benefiting Food Finders is back on Sept. 17th. Five talented teams of architects and designers build incredible structures made out of 2,000 plus cans of food. After the judging all of the food is donated to Food Finders, a Long Beach–based Food Bank. Representing Environ Architects (one of the competing teams partnered with California Resources Corporation) is Vice President Willetta McCulloh. She is our guest to discuss CANstruction.

The Joy of Sake Festival comes to Las Vegas for the first time on Saturday, September 19th from 7 to 10:00 p.m. at Caesars Palace. It celebrates the world’s finest sakes. Organizer Chris Pearce gives us all the 411.

Chef Barbara Lynch, a James Beard Award-winner, is a celebrated chef in Boston. Her Barbara Lynch Gruppo enterprise owns multiple highly-regarded restaurant properties there. One of the newest is Sportello (Italian for “counter service”), a modern interpretation of the classic diner. It’s trattoria –inspired Italian dishes for lunch and dinner. Chef de Cuisine David Cavilla is our guest.

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

Looking Glass RestaurantThe Bluenose is a classic hotel property with a spa on a hilltop located in scenic Bar Harbor, Maine at the gateway to Acadia National Park. The adjacent Looking Glass Restaurant offers superb local fare for breakfast and dinner with an incredible view of Frenchman Bay. Its inviting patio deck is even pet-friendly.

Newly arrived Executive Chef Matt McPherson and property GM Jim Ash are following a vision to fill diners’ plates with locally caught seafood, Maine cheeses, meats raised in the area and in sustainable ways and fresh, local vegetables. Much of the produce comes from an on-site garden located just below the restaurant.

“I think the local movement is one of the most important things with food right now, where people are so disconnected with where they’re getting everything from,” Chef McPherson said. “People are used to the whole mass-quantity perfection, and that’s not really what food is. I think if we can get into the localized cooking and what food is supposed to be and kind of push that slowly, that’s the wave of the future.”

General Manager & Co-Owner Jim Ash and Executive Chef Matt McPherson are our guests.

philip-tessierThe ment’or BKB Foundation debuted its 2015 Young Chef Competition Series in Los Angeles on Sept. 27th at Bouchon Beverly Hills. Other upcoming dates will be in Chicago, Houston and New York City. Four chefs between the ages of 22 to 27 compete on a Bocuse d’Or-style challenge, with the winning team in each city being awarded $10,000, which may be used to stage at the restaurant of their choice. The team placing second receives $5,000.

Culinary greats from the mentor Culinary Council are on hand in each city to judge the competition, a ticked event with all the proceeds helping to support the Foundation.

Culinary Council member Chef Philip Tessier, formerly the Executive Sous Chef of The French Laundry in Yountville is our guest. Chef Philip is also the Team USA Head Coach for the 2017 Bocuse d’Or international culinary competition. Chef Philip was the Silver Statue Winner for Bocuse d’Or Team USA in 2015. This was a prestigious first for the United States.

Canstruction Long BeachThe Long Beach run of the CANstruction Competition benefiting Food Finders is back on Sept. 17th. This annual event now takes place in over 130 cities and was initiated by the Society for Design Administration (SAD) in 1992.

Five talented teams of architects and designers build incredible structures made out of 2,000 plus cans of food. After the judging all of the food is donated to Food Finders, a Long Beach–based Food Bank.

Awards are given for Best Use of Labels, Best Meal, Structural Ingenuity, Jurors’ Favorite, People’s Choice and Honorable Mentions.

This Year’s Theme: “Breakfast CAN Make a Difference!”

Representing Environ Architects (one of the competing teams) partnered with California Resources Corporation is Vice President Willetta McCulloh. She is our guest to discuss CANstruction.

“The concept behind Environ Architecture’s design lies in the nostalgic, whimsical nature that comes from our growing up with classic books reminiscent of our childhood. It draws inspiration from the children’s classic, Green Eggs & Ham. Changing our perception of breakfast to make it fun can propel us to be open minded for better meal choices.”

Chris PearceThe Joy of Sake Festival comes to Las Vegas for the first time on Saturday, September 19th from 7 to 10:00 p.m. at Caesars Palace. It celebrates the world’s finest sakes.

The Joy of Sake is the public tasting that follows the U.S. National Sake Appraisal, which is held in Honolulu every July. Brewers from every region in Japan enter their best junmai, ginjo and daiginjo labels, which are blind-tasted by judges from Japan and the U.S. The most exceptional win gold and silver awards. Festival-goers sample these outstanding entries, including over 200 labels which are not even available in the U.S.

For sake fans, there is no better scenario : over four hundred premium labels in peak condition, along with sake-themed appetizers from top restaurants in each city.

Organizer Chris Pearce gives us all the 411.

David CavillaChef Barbara Lynch (No 9 Park), a James Beard Award-winner, is a celebrated chef in Boston. Her Barbara Lynch Gruppo enterprise owns multiple highly-regarded restaurant properties there. One of the newest is Sportello (Italian for “counter service”), a modern interpretation of the classic diner. It’s trattoria –inspired Italian dishes for lunch and dinner.

Sportello’s casual, lively, Italian spirit is captured in the sleek, minimalist design of the cuisine – fresh pastas, creamy polenta, and simple soups – and in the supremely approachable, artisanal wine list created by Wine Director Cat Silirie.

Chef de Cuisine David Cavilla has spent his culinary career as a member of Barbara Lynch Gruppo having cooked at B&G oysters, The Butcher Shop, Stir, and now Sportello. Chef David is “excited about the opportunity to dive into a new setting along with a restaurant with a new identity.”

Chef de Cuisine David Cavilla is our guest.

Podcasts

Segment One: Show Preview with Guest Host William Lewis & Executive Producer & Co-Host Andy Harris
Segment Two: Bar Harbor, Maine’s The Bluenose Hotel and The Looking Glass Restaurant
Segment Three: ment’or BKB Foundation’s 2015 Young Chef Competitions
Segment Four: CANstruction Long Beach 2015
Segment Five: The Joy of Sake Festival – Las Vegas
Segment Six: Barbara Lynch’s Sportello, Boston

Show 135, August 22, 2015: Max Schlutz, Culinary Director, Sessions West Coast Deli

We love a well-constructed sandwich on the “SoCal Restaurant Show.”

Max SchultzAfter a promising Orange County debut in Newport Beach in 2014, Sessions West Coast Deli has opened its second location on the waterfront in Huntington Beach (414 Pacific Coast Highway). Designed as a neighborhood-casual concept, this new restaurant serves its immediate community with a menu of gourmet, culinary-focused sandwiches in a relaxed, beach-inspired environment.

The Huntington Beach restaurant offers breakfast, lunch and dinner with a menu mirroring that of its Newport Beach counterpart. Guests are presented with nearly two dozen hot and cold sandwiches, a selection of salads, and gourmet sides on Sessions’ lunch and dinner menu, as well as ten signature sandwiches on its breakfast menu.

Sessions features a scratch kitchen with housemade sauces, sides, salads, and soups prepared in-house daily. All sandwiches are made to order with fresh, locally grown produce, humanely and naturally raised meats, and locally baked breads delivered daily from local artisan, OC Baking Company. In addition, the restaurant proudly serves a selection of locally roasted coffee beverages from Kean Coffee.

With the opening of the Huntington Beach location, Sessions sees the addition of nine new sandwiches to its already celebrated menu. Guests will still be able to enjoy their favorites, including the Summer Zephyr, with marinated vine-ripened tomato, wild baby arugula, fresh mozzarella, basil aioli, pickled red onion, and a balsamic reduction on french roll; and the Sloppy Barney, featuring spicy bbq pulled pork, jalapeño jack, house pickle, shaved red onion, and purple SoCal slaw on ciabatta.

All new sandwiches are featured at both locations, including the Geno, inspired by local surfer Gene “Sliding Machine” Petersen, who was voted on by the public to be honored in conjunction with the opening of the new Huntington Beach location.

 

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