Show 215, March 18, 2017: Show Preview with Co-Host Andy Harris

Now a scrumptious preview of this Saturday’s over-stuffed show. It’s not, with profuse apologies, for dieters. If we’re successful we will always leave you incredibly hungry and thirsty. In our case that’s probably a pretty good thing…

When it comes to personable characters on the Long Beach dining scene Rick Reich of Brix at The Shore in Belmont Shore wears the befitting crown. It’s a taste of the Big Apple with its iconic, piled-high pastrami sandwiches, intimate wine bar ambiance and a standout rotating selection of craft beer. And then, there is Rick…

The expansive Thursday evening Sunset Market in Downtown Oceanside is the weekly gathering spot for up to 8,000 locals. Top quality food stands with appealing cuisine from around the globe are one of the primary attractions. Kim Heim from Main Street Oceanside is our informed tour guide.

Known for presenting extraordinary seasonal tasting menus, Executive Chef Craig Strong has introduced a new Vegetarian Tasting Menu at Studio at Montage Laguna Beach. The new tasting menu, now offered at the Laguna Beach free-standing, ocean-view restaurant, highlights the restaurant’s 1,000-square-foot raised bed garden with dishes that play on classic French specialties made deliciously vegetarian. We pull Chef Strong out of his amazingly-equipped kitchen for a brief chat.

When it comes to star chefs and high-profile Food TV personalities in Canada the top of the class is surely Vancouver’s Chef Vikram Vij. He has introduced the joy of Indian flavors to tens of thousands of fortunate Canadians since he debuted the original (no-reservations) Vij’s in 1994. We’ll meet the incredible Chef Vikram.

Passover and Easter are on the immediate horizon. For serious home cooks that means a family table of ham and/or lamb for Easter, and lamb for Passover. Our resident meats experts (The heralded “Meatheads” from West Coast Prime Meats, Terry & Jay) have some practical advice and cooking tips for us.

Belmont Shore, Long Beach restaurant Roe Seafood (Owner / Chef Art Gonzalez) will host an “Electric Fundraiser” to benefit Farm Lot 59 on Wednesday, March 22nd from 4 – 7p.m. The food and cocktail-centric event is open to the public and proceeds will fund the non-profit Farm Lot 59’s efforts to bring much needed electricity to the property. Chef Art and Farmer Sasha Kanno of Long Beach’s Farm Lot 59 join us.

All of this deliciousness and heaping cups of much more incredible food talk on today’s show!

Chef Andrew Gruel has just debuted a new Slapfish in Silicon Flats, Utah and will be back with us very soon.

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Show 215, March 18, 2017: Kim Heim, Main Street Oceanside, Sunset Market

Kim HeimThe expansive Thursday evening Sunset Market in Downtown Oceanside is the weekly gathering spot for up to 8,000 locals. Eighty-eight top quality food stands featuring appealing ethnic cuisine from around the globe are one of the primary attractions. (There is little duplication of menu items between food stands.)

Think of an intriguing mix of everything from Chicago Polish pierogis to wild caught salmon that is eye-catchingly fire-roasted in front of you on oak planks. Then, for dessert, there are the incredible Atsuko’s Japanese Cakes, an unusual taste experience with exotic natural flavors.

Southern California has attracted people from all over the world and is renowned for its diversity which is reflected in the distinctive international food offerings of the Sunset Market.

Kim Heim from Main Street Oceanside is our informed tour guide.

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March 11: Brix at the Shore, Oceanside Sunset Market, Studio at Montage Laguna Beach, Vikram Vij, West Coast Prime Meats, Farm Lot 59

Podcasts

Segment One: Show Preview with Co-Host Andy Harris
Segment Two: Rick Reich, Proprietor, W.I.N.O, Brix at The Shore, Long Beach
Segment Three: Kim Heim, Main Street Oceanside, Sunset Market
Segment Four: Executive Chef Craig Strong, Studio, Montage Laguna Beach
Segment Five: Celebrity Chef Vikram Vij, Vij’s, Vancouver, B.C. Part One
Segment Six: Celebrity Chef Vikram Vij, Vij’s, Vancouver, B.C. Part Two
Segment Seven: “The Meatheads” (Terry and Jay) From West Coast Prime Meats
Segment Eight: Farm Lot 59 Benefit at Roe Seafood, Long Beach

Now a scrumptious preview of this Saturday’s over-stuffed show. It’s not, with profuse apologies, for dieters. If we’re successful we will always leave you incredibly hungry and thirsty. In our case that’s probably a pretty good thing…

When it comes to personable characters on the Long Beach dining scene Rick Reich of Brix at The Shore in Belmont Shore wears the befitting crown. It’s a taste of the Big Apple with its iconic, piled-high pastrami sandwiches, intimate wine bar ambiance and a standout rotating selection of craft beer. And then, there is Rick…

The expansive Thursday evening Sunset Market in Downtown Oceanside is the weekly gathering spot for up to 8,000 locals. Top quality food stands with appealing cuisine from around the globe are one of the primary attractions. Kim Heim from Main Street Oceanside is our informed tour guide.

Known for presenting extraordinary seasonal tasting menus, Executive Chef Craig Strong has introduced a new vegetarian Tasting Menu at Studio at Montage Laguna Beach. The new tasting menu, now offered at the Laguna Beach free-standing, ocean-view restaurant, highlights the restaurant’s 1,000-square-foot raised bed garden with dishes that play on classic French specialties made deliciously vegetarian. We pull Chef Strong out of his amazingly-equipped kitchen for a brief chat.

When it comes to star chefs and high-profile Food TV personalities in Canada the top of the class is surely Vancouver’s Chef Vikram Vij. He has introduced the joy of Indian flavors to tens of thousands of fortunate Canadians since he debuted the original (no-reservations) Vij’s in 1994. We’ll meet the incredible Chef Vikram.

Passover and Easter are on the immediate horizon. For serious home cooks that means a family table of ham and/or lamb for Easter, and lamb for Passover. Our resident meats experts (The heralded “Meatheads” from West Coast Prime Meats, Terry & Jay) have some practical advice and cooking tips for us.

Belmont Shore, Long Beach restaurant Roe Seafood (Owner / Chef Art Gonzalez) will host an “Electric Fundraiser” to benefit Farm Lot 59 on Wednesday, March 22nd from 4 – 7p.m. The food and cocktail-centric event is open to the public and proceeds will fund Farm Lot 59’s efforts to bring much needed electricity to the property.

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

Rick ReichWhen it comes to personable characters with their own sense of style on the Long Beach dining scene, Rick Reich of Brix at The Shore in Belmont Shore wears the befitting crown. It’s a taste of the Big Apple with its iconic, piled-high pastrami sandwiches, intimate wine bar ambiance and a standout rotating selection of craft beer. It’s all of 65-seats.

Brix at The Shore offers something the area is lacking: a place that caters to Generation X and Baby Boomers where these forty to sixtysomethings can make their own hangout with music from their era, everything from ‘80s alternative to Sinatra; a rotating wine list with an impressive and thoughtful selection of vintages; a collection of taps that pour craft beer; and an intimate environment that provokes casual conversation among its guests.

“I call Brix at The Shore an adult amusement park,” says owner Rick Reich, who also doubles as the restaurant’s sommelier. “Belmont Shore has plenty of places that appeal to college kids, but what the area was lacking was a hangout for a more established crowd who needed a place to unwind after work, enjoy a good glass of wine or beer, grab a bite to eat, and occasionally break out into song – trust me, it’s happens. We’ve had the entire restaurant singing to Dean Martin on a Saturday night. And that’s what makes Brix so appealing.”

The menu features an array of shareable plates, flatbread sandwiches, salads, deli sandwiches, artisan pizza, burgers and entrees.

We pull W.I.N.O Rick out of the kitchen to tell us all about it.

Kim HeimThe expansive Thursday evening Sunset Market in Downtown Oceanside is the weekly gathering spot for up to 8,000 locals. Eighty-eight top quality food stands featuring appealing ethnic cuisine from around the globe are one of the primary attractions. (There is little duplication of menu items between food stands.)

Think of an intriguing mix of everything from Chicago Polish pierogis to wild caught salmon that is eye-catchingly fire-roasted in front of you on oak planks.

Southern California has attracted people from all over the world and is renowned for its diversity which is reflected in the distinctive international food offerings of the Sunset Market.

Kim Heim from Main Street Oceanside is our informed tour guide.

Craig StrongKnown for presenting extraordinary seasonal tasting menus, Executive Chef Craig Strong has introduced a new Vegetarian Tasting Menu at Studio at Montage Laguna Beach. The new tasting menu, now offered at the Laguna Beach free-standing, ocean-view restaurant, highlights the restaurant’s 1,000-square-foot raised bed garden with dishes that play on classic French specialties made deliciously vegetarian. We pull Chef Strong out of his amazing kitchen for a brief chat.

“This new tasting menu highlights vegetables at the center of the plate with twists on classics, like Pot‘ato’-au-Feu, a take on the traditional Pot-au-Feu beef stew, and Crimson Beet Tartare, my take on a traditional steak tartare, with a golden beet ‘yolk’ in place of the expected raw egg yolk,” explains Chef Strong, who is known for his modern French cuisine with California influences. “I believe that we ‘eat’ with our eyes and noses long before we taste anything, and this menu allows my guests to do just that with nature’s bounty.”

“This is a great menu for vegetarians and non-vegetarians, alike,” commented Chef Strong, whose family garden of zucchini and tomatoes first inspired him to experiment in the kitchen as a child. “Diners who are looking to explore the best seasonal and local produce will find adventure in this menu.”

Studio has been recognized with Five Stars from Forbes Travel Guide, Three Stars from Los Angeles TimesRobb Report as one of “America’s Finest Dining Restaurants,” and Food & Wine Magazine’s “Top 50 Hotel Restaurants.” Studio has also earned the “Best of Award of Excellence” from Wine Spectator and is rated one of Zagat’s “America’s Top Restaurants.”

VIkram VijWhen it comes to star chefs and high-profile Food TV personalities in Canada the top of the class is surely Vancouver’s Chef Vikram Vij. He has introduced the joy of Indian flavors to tens of thousands of fortunate Canadians since he debuted the original (no-reservations) 14-seat Vij’s in 1994. The incredibly popular restaurant has since relocated and expanded to 85-seats plus a bar / lounge area.

In December 1994 Vikram married Meeru, who then joined him at the restaurant. “Our cuisine has stood out from others in that we do not serve what is typically expected from an India restaurant. We prefer to stay away from the tandoor oven since it’s already being used in so many other restaurants. Our philosophy behind the food has always been to keep our spices and cooking techniques Indian – from all regions of India – while using meats, seafood and produce that are locally available. To this effect, we change our menu seasonally.”

We’ll meet the incredible Chef Vikram.

Vikram was born in 1964 in India and grew up in Amritsar and Bombay. His most vivid childhood memories revolve around food and family. He pursued this further by studying Hotel Management in Salzburg, Austria. After his studies, Vikram continued working at various fine dining restaurants in Austria and, in 1989, moved to Canada to work at the Banff Springs Hotel.

Meeru was born in India but moved to Washington, D.C. at a very young age with her parents. Prior to marrying Vikram and moving to Canada, she worked with various organizations in human rights and international development projects.

“Along with the kitchen staff’s dedication and our love of experimenting, Vij’s blossomed quickly and won its first award from Vancouver Magazine for Best Asian restaurant in March 1995. In September 1996, we moved to a larger location and Meeru took over the kitchen and the recipes for the most part. Vikram focused his efforts on the overall running of the restaurant, the presentation of the food and the wine list. In October 2001, Vikram became a certified Sommelier.”

Vikram’s biography, Vij’s: A Chef’s One-Way Ticket to Canada with Indian Spices in His Suitcase publishes on March 21st.

Premium Lamb from West Coast Prime MeatsPassover and Easter are on the immediate horizon. For serious home cooks that means a family table of ham and/or lamb for Easter, and lamb for Passover. Our resident meats experts (The heralded Meatheads from West Coast Prime Meats, Terry & Jay) have some practical advice and cooking tips for us.

What’s all the fuss about lamb from Colorado and New Zealand? We’ll find out.

Sasha KannoBelmont Shore, Long Beach restaurant Roe Seafood (Owner / Chef Art Gonzalez) will host an “Electric Fundraiser” to benefit Farm Lot 59 on Wednesday, March 22nd from 4 – 7p.m. The food and cocktail-centric event is open to the public and proceeds will fund Farm Lot 59’s efforts to bring much needed electricity to the property.

“With recent vandalism and safety and security concerns, our need for electricity is greater than ever,” Farm Lot 59 founder and farmer Sasha Kanno said. “We’re excited to partner with Roe to help raise the funds needed to install power to the property so the farm can continue its mission to service the community and provide our youth with an ‘edible education’.”

“Considering Farm Lot 59 supplies produce to Roe and other restaurants in Long Beach, as well as offers an educational Living Classroom experience on the property for our city’s children, we feel it is important to do our part to help fund its efforts to bring electricity to the farm”, said Chef Art Gonzalez, chef and owner of both Roe Seafood and Panxa Cocina. “We’d love to see all of Long Beach support this one-of-a-kind agricultural treasure nestled in the middle of our bustling city.”

100% of proceeds from Farm Lot 59 signature cocktails and appetizers will go to the farm, as well as 10% of the proceeds from Roe Seafood’s regular menu that evening. Guests are encouraged to call the restaurant in advance at (562) 546-7110 to reserve a table for dinner service.

Founded by Sasha Kanno in 2010, Farm Lot 59/Long Beach Local is an agriculture-based official 501(c)(3) non-profit, organic and biodynamic farm that promotes the direct connection between farmer and consumer and serves as an educational resource for children through its Living Classroom program.

Farm Lot 59 grows vegetables, fruit and flowers without pesticides, herbicides or chemicals. Farm Lot 59 also creates local green jobs and grows healthy fresh food on a historically significant site, with an overall goal to make a difference in the local and global community by combining resources with the city, local partners, and friends.

Farmer Sasha is our guest.

Podcasts

Segment One: Show Preview with Co-Host Andy Harris
Segment Two: Rick Reich, Proprietor, W.I.N.O, Brix at The Shore, Long Beach
Segment Three: Kim Heim, Main Street Oceanside, Sunset Market
Segment Four: Executive Chef Craig Strong, Studio, Montage Laguna Beach
Segment Five: Celebrity Chef Vikram Vij, Vij’s, Vancouver, B.C. Part One
Segment Six: Celebrity Chef Vikram Vij, Vij’s, Vancouver, B.C. Part Two
Segment Seven: “The Meatheads” (Terry and Jay) From West Coast Prime Meats
Segment Eight: Farm Lot 59 Benefit at Roe Seafood, Long Beach