Show 244, October 14, 2017: Show Preview with Co-Hosts Andy Harris & Chef Andrew Gruel

Andy Harris and Andrew Gruel at the Fifth Anniversary of the SoCal Restaurant ShowNow a tempting preview of Saturday October 14th’s properly decadent & celebratory 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, upon careful reflection, that’s probably a pretty good thing…

It’s our special 5th Anniversary Show. Pop the Champagne corks. Thanks so much for being part of our audience and joining in the festivities. The show is live from the state-of- the art Test / Demonstration Kitchen at Melissa’s World Variety Produce’s Vernon complex. We’ll encore some great guests from the past 5 years and also look to the future.

Robert Schueller of Melissa’s is our resident authority on all things fruits and vegetables. If it’s legally grown (or imported) in the United States and Robert doesn’t know about it then it probably doesn’t exist!

Today it’s the best of the season including Melissa’s Dutch Yellow Potatoes, Pearl Onions, Dragon Apples, Winter Crunch Grapes, Steamed Beets and Lentils. Also, Melissa’s new and expanding line of Clean Snax.

Over the past decade at The Winery Restaurant & Wine Bar, Partners JC Clow, William Lewis and Chef Yvon Goetz have created quite a stir by successfully pairing chef-driven, contemporary California regional cuisine, with a hip, vibrant, sophisticated setting, to create a cutting-edge dining experience. Located at The District in Tustin and on the Bay in Newport Beach, The Winery was named “Restaurant of the Year” by the Orange County Concierge Association in its first year in business. The 3rd location of The Winery Restaurant will launch before year’s end in La Jolla in Westfield UTC. Restaurateur and Managing Partner JC Clow, the master of welcoming service and gracious hospitality, is our guest.

Celebrity Chef Jet Tila (Food Network’s “Cutthroat Kitchen with Alton Brown”) was the original Co-host of the “SoCal Restaurant Show” in late 2012, 2013 and 2014. His new cookbook which is already generating a wok-ful of deserved praise is 101 Asian Dishes You Need To Cook Before You Die. Just launched is Jet’s new 5-part video series on Facebook, Authentically Asian with Jet Tila. Just this last week Chef Jet earned a new certified Guinness World Record for creating the largest California Roll done with students at SUNY Purchase College. Jet joins us.

Food journalist Cathy Thomas has been the highly-regarded food columnist for the Orange County Register for over 26 years. Most of that time was as the greatly respected Food Editor. In addition to that she is the online columnist for Orange Coast Magazine where you can view many of her entertaining and informative cooking videos featuring area and celebrity chefs. She also is the author of the well-received, first three Melissa’s cookbooks which remain valued reference guides. We get Cathy away from the cutting board for a chat.

Tess Masters is an actor, presenter, cook, lifestyle personality, and author of The Blender Girl, The Blender Girl Smoothies, The Perfect Blend,, and creator of The Blender Girl Smoothies app with Random House. She shares her enthusiasm for healthy living at theblendergirl.com. We’ll meet her.

Tom Fraker, a Melissa’s Corporate Chef and the manager of the Melissa’s Corporate Test Kitchen, came to cooking late as a second career. He spends a great deal of time creating practical & tested recipes that can be prepared in the home kitchen with ease. As a high-profile Melissa’s representative he participates in special events, trade shows, and culinary functions throughout the country. We’ll chat with Chef Tom about choosing and cooking with peppers.

Chef Andrew Gruel rejoins us after launching the first Slapfish in New Mexico in Albuquerque. Chef Andrew and Lauren dine out often with their young son, William. We’ll get Chef Andrew’s thoughts about managing young kids in restaurants and what the parents’ responsibilities are.

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

Play

October 14: SoCal Restaurant Show’s 5th Anniversary!

Podcasts

Segment One: Show Preview with Co-Hosts Andy Harris & Chef Andrew Gruel
Segment Two: Robert Schueller, Melissa’s Prince of Produce
Segment Three: JC Clow, Founding Managing Partner, The Winery Restaurant & Wine Bar
Segment Four: Chef Jet Tila, 101 Asian Dishes You Need To Cook Before You Die
Segment Five: Food Journalist & Author Cathy Thomas
Segment Six: Tess Masters, The Blender Girl
Segment Seven: Tom Fraker, Melissa’s Corporate Chef & Test Kitchen Manager
Segment Eight: Chef Andrew Gruel, Slapfish and Trade’s Two Birds & Butterleaf

Now a tempting preview of this Saturday’s properly decadent & celebratory 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, upon careful reflection, that’s probably a pretty good thing…

Andy Harris and Andrew Gruel at the Fifth Anniversary of the SoCal Restaurant ShowIt’s our special 5th Anniversary Show. Pop the Champagne corks. Thanks so much for being part of our audience and joining in the festivities. The show is live from the state-of- the-art Test / Demonstration Kitchen at Melissa’s World Variety Produce’s Vernon complex. We’ll encore some great guests from the past 5 years and also look to the future.

Robert Schueller of Melissa’s is our resident authority on all things fruits and vegetables. If it’s legally grown (or imported) in the United States and Robert doesn’t know about it then it probably doesn’t exist!

Today it’s the best of the season including Melissa’s Dutch Yellow Potatoes, Pearl Onions, Dragon Apples, Winter Crunch Grapes, Steamed Beets and Lentils. Also, Melissa’s new and expanding line of Clean Snax.

Over the past decade at The Winery Restaurant & Wine Bar, Partners JC Clow, William Lewis and Chef Yvon Goetz have created quite a stir by successfully pairing contemporary California regional cuisine, with a hip, vibrant, sophisticated setting, to create a cutting-edge dining experience. Located at The District in Tustin and on the Bay in Newport Beach, The Winery was named “Restaurant of the Year” by the Orange County Concierge Association in its first year in business. The 3rd location of The Winery Restaurant will launch before year’s end in La Jolla in Westfield UTC. Restaurateur and Managing Partner JC Clow, the master of welcoming service, is our guest.

Celebrity Chef Jet Tila (Food Network’s “Cutthroat Kitchen with Alton Brown”) was the original Co-host of the “SoCal Restaurant Show” in 2012 and 2013. His new cookbook which is already generating a wok-ful of deserved praise is 101 Asian Dishes You Need To Cook Before You Die. Just launched is Jet’s new video series on Facebook, Authentically Asian with Jet Tila. Jet joins us.

Cathy Thomas has been the highly-regarded food columnist for the Orange County Register for over 26 years. Most of that time was as Food Editor. In addition to that she is the online columnist for Orange Coast Magazine where you can view many of her entertaining and informative cooking videos featuring area and celebrity chefs. We get Cathy away from the cutting board for a chat.

Tess Masters is an actor, presenter, cook, lifestyle personality, and author of The Blender Girl, The Blender Girl Smoothies, The Perfect Blend, and creator of The Blender Girl Smoothies app with Random House. She shares her enthusiasm for healthy living at theblendergirl.com.  We’ll meet her.

Tom Fraker, a Melissa’s Corporate Chef and the manager of the Melissa’s Corporate Test Kitchen, came to cooking late as a second career.  As a high-profile Melissa’s representative he participates in special events, trade shows, and culinary functions throughout the country. We’ll chat with Chef Tom about choosing and cooking with peppers.

Chef Andrew Gruel rejoins us after launching the first Slapfish in New Mexico in Albuquerque. Chef Andrew and Lauren dine out often with their young son, William. We’ll get Chef Andrew’s thoughts about managing young kids in restaurants and what the parents’ responsibilities are.

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

Robert Schueller of Melissa's World Variety Produce in the AM830 KLAA StudioRobert Schueller of Melissa’s is our resident authority on all things fruits and vegetables. If it’s legally grown (or imported) in the United States and Robert doesn’t know about it then it probably doesn’t exist!

This morning it’s the best of the season including Melissa’s Dutch Yellow Potatoes, Pearl Onions, Green Dragon Apples, Winter Crunch Grapes, Steamed Beets and Lentils. Also, Melissa’s new and expanding line of Clean Snax.

“Dutch Yellow Potatoes from Idaho are considered waxy as they remain dense and moist when cooked. The DYP also cooks a lot quicker than other kinds of potatoes. It is also the only potato variety that is not light sensitive, so it does not turn a greenish hue when exposed to light for an extended length of time.”

Melissa’s new CLEAN SNAX® comes in seven tasty mixes: Almond, Pumpkin Seed, Coconut, Quinoa, Cranberry, Carrot Cake, and Matcha.

Each convenient clamshell package contains 5-6 servings of delicious bite-sized squares that are packed with nutrient-dense ingredients like chia and flax seeds, nuts and more.

They are the perfect snack for kids and adults that satisfy both sweet and salty cravings in deliciously healthy nuggets of natural flavors

All CLEAN SNAX® mixes are vegetarian, gluten free, low-fat, low-sodium and contain no artificial ingredients.

JC Clow of the Winery Restaurant and BarOver the past decade at The Winery Restaurant & Wine Bar, Partners JC Clow, William Lewis and Chef Yvon Goetz have created quite a stir by successfully pairing contemporary California regional cuisine, with a hip, vibrant, sophisticated setting, to create a cutting-edge dining experience. Located at The District in Tustin and on the Bay in Newport Beach, The Winery was named “Restaurant of the Year” by the Orange County Concierge Association in its first year in business.

The 3rd location of The Winery Restaurant will launch before year’s end in La Jolla in Westfield UTC. The restaurant menu will focus on contemporary California regional cuisine at its finest, with Executive Chef & Partner Yvon Goetz directing a team that delivers a culinary experience straight from the Wine Country.

At The Winery La Jolla, Chef Goetz’s menu will feature wild game and USDA Prime steaks, as well as Pacific Rim flavorings, such as fresh line-caught Opah, Mong Chong, Ono & Mahi Mahi flown in daily from Hawaii.  Tying the expansive wine list into the menu, Chef Goetz will feature numerous wine-infused ingredients into many of his signature dishes.

“At The Winery Restaurant & Wine Bar, we pride ourselves on really focusing on our guest experience. Our third location to open in La Jolla will have the same level of service, with highly skilled Chefs to orchestrate a warm and passionate menu created by our award-winning Chef Yvon Goetz, and a team of Certified Sommeliers to oversee an incredible wine program,” explained JC Clow, Founding Partner of The Winery Restaurant & Wine Bar. “It’s exciting to join a group of retailers that are among the best in their respective fields. We anticipate endless possibilities, with something to suit every palate.”

Restaurateur and Managing Partner JC Clow is our guest.

Chef Ida Rodriquez of Melissa's World Variety Produce and Jet TilaCelebrity Chef Jet Tila (Food Network’s “Cutthroat Kitchen with Alton Brown”) was the original Co-host of the “SoCal Restaurant Show” in 2012 and 2013. His new cookbook which is already generating a wok-ful of deserved praise is 101 Asian Dishes You Need To Cook Before You Die. Just launched is Jet’s new video series on Facebook, Authentically Asian with Jet Tila. Episode one is “PHOnomenal Adventure” and Episode Two is “Korean BBQ” with Chef Chris Oh.

Jet also holds numerous Guinness World Records for creating unusual, large format foods. Earlier this week he guided students at SUNY Purchase College to set a new World Record for the longest California Roll. It was measured at 504 feet. 300 pounds of sushi rice and 650 sheets of Nori…!

Chef Jet joins us.

Cathy ThomasCathy Thomas has been the highly-regarded food columnist for the Orange County Register for over 26 years. Most of that time was as Food Editor. In addition to that she is the online columnist for Orange Coast Magazine where you can view many of her entertaining and informative cooking videos featuring area and celebrity chefs.

“My first book was published in 2006, “Melissa’s Great Book of Produce” (Wiley, $29.95, 2006 written for Melissa’s World Variety Produce, the LA-Based company that is the nation’s largest distributor of specialty and organic produce). My second book is “Melissa’s Everyday Cooking with Organic Produce” (Wiley, $29.95). The book has received fantastic reviews. Emeril plugged the book on Good Morning America, naming it as one of the top ten cookbooks for the season. My third book, “50 Best Plants on the Planet (Chronicle, $29.95) explores the fifty most nutrient dense fruits and vegetables that grow on earth. The recipes are easy and delicious.”

“Because I’ve studied with chefs across America, Europe and Asia, I have a passion for ethnic cuisines. I love to embrace new flavors, new aromas and new techniques. When it comes to cooking and eating, there is always something new to experience.”

We’ll pull Cathy away from the cutting board for a chat.

Tess MastersTess Masters is an actor, presenter, cook, lifestyle personality, and author of The Blender Girl, The Blender Girl Smoothies, The Perfect Blend, and creator of The Blender Girl Smoothies app with Random House. She shares her enthusiasm for healthy living at theblendergirl.com.

“In the third installment of The Blender Girl cookbook series (The Perfect Blend – 100 Blender Recipes to Energize and Revitalize), Tess serves up 100 smoothies, tonics, soups, salads, appetizers, snacks, main dishes, desserts, and condiments to help you lead a vibrant, healthy life, and have fun.”

“Anchored to a master list of nutrient-dense ingredients, each of the twelve chapters addresses specific health goals, such as gaining energy, optimizing protein intake, boosting immunity, losing weight, and reducing inflammation. Tess lists the foods that can help you stay in optimal health, and shares a few top-line takeaways for each of them-practical information on their health benefits, and how to prepare, blend, and cook them for amazing textures and tastes.”

“There are three optional boosters listed for each recipe that enhance flavor and/or nutrition. I’ve chosen them to work separately or together, so you can supplement any base recipe with one, two, or all three. The food is functional and geared toward flexibility, so you can tailor the recipes to your own taste and requirements to find your perfect blend.”

We’ll meet her.

Tom FrakerTom Fraker, a Melissa’s Corporate Chef and the manager of the Melissa’s Corporate Test Kitchen, came to cooking late as a second career.  He was the oldest student in his class at the California School of Culinary Arts Le Cordon Bleu and was the recipient of a lot of teasing.

As a high-profile Melissa’s representative he participates in special events, trade shows, and culinary functions throughout the country.

We’ll chat with Chef Tom about choosing and cooking with peppers.

We’ll be highlighting recipes from Melissa’s The Great Pepper Cookbook – The Ultimate Guide to Choosing and Cooking with Peppers. On the menu are items like Crab Stuffed Cucumber Cups, Devlish Deviled Eggs, Potato and Cauliflower Bake, Chile-Lime -Jackfruit Puffs and Apple Cinnamon-Chile Crumb Cake.

Andrew Gruel and Andy Harris celebrating the fourth anniversary of the SoCal Restaurant Show at SideDoor in Corona del MarChef Andrew Gruel rejoins us after launching the first Slapfish in New Mexico in Albuquerque.

Chef Andrew and Lauren dine out often with their young son, William. We’ll get Chef Andrew’s informed thoughts about managing young kids in restaurants and what the parents’ responsibilities are.

Both Slapfish and Butterleaf are part of Saturday afternoon’s Oozefest 3 (cheese festival of epic proportions) at Main Place Mall in Santa Ana. Slapfish is bringing back the Lobsticle with queso dip, a signature item from the original food truck.

Podcasts

Segment One: Show Preview with Co-Hosts Andy Harris & Chef Andrew Gruel
Segment Two: Robert Schueller, Melissa’s Prince of Produce
Segment Three: JC Clow, Founding Managing Partner, The Winery Restaurant & Wine Bar
Segment Four: Chef Jet Tila, 101 Asian Dishes You Need To Cook Before You Die
Segment Five: Food Journalist & Author Cathy Thomas
Segment Six: Tess Masters, The Blender Girl
Segment Seven: Tom Fraker, Melissa’s Corporate Chef & Test Kitchen Manager
Segment Eight: Chef Andrew Gruel, Slapfish and Trade’s Two Birds & Butterleaf

Show 204, December 31, 2016: Food Journalist and Author, Cathy Thomas

Cathy ThomasWe know award-winning food journalist Cathy Thomas as the former long-time Food Editor of The Orange County Register and the author of 3 well-received cookbooks. She now has a new monthly, on-line feature in Orange Coast Magazine of a chef profile and accompanying cooking video recipe.

The feature with the video for December is “Making Scrumptious Salmon with Herb-Spiked Soffrito with Chef Michael Doctulero” (Waterman’s Harbor in Dana Point.) All the posted recipes are tested in a home kitchen.

A longer prose feature in December is Michael Campbell Makes Brunch Soar at The Loft at Montage.” Michael Campbell is the new Chef de Cuisine at The Loft at Montage.

She has also recently been a part of the EPCOT Food and Wine Festival in Orlando and journeyed to France on a barge cruise.

Look for her helpful e-Newsletter (typically ever two weeks), Cathy Thomas Cooks! It’s free to subscribe and there are, thankfully, no hidden sales pitches!

We’ll catch up with her.

Play

SideDoor

Entrance to Sidedoor Gastropub in Corona del MarSideDoor is Orange County’s award winning gastropub where the focus is on seasonal small plates portioned for sharing, cheese and charcuterie, and a selection of world-class spirits offered in a lively, authentic English pub atmosphere. The chef on duty at the charcuterie station prepares cheeses and cured meats from around the world as well as the popular house specialty, Avocado Mash. Other menu items include daily soups and salads, Prime Rib sandwiches au jus, traditional pub favorites like fish and chips, toasted pressed sandwiches and house-made desserts. Chicken and Waffles at Sidedoor in Corona del MarA variety of delicious small plates provide high quality dining at good value. The friendly, knowledgeable staff is happy to suggest the perfect drink pairing from a constantly updated list of wines and craft beers and our expert mixologist creates unique and memorable signature cocktails.

 

Front of SideDoor Gastropub in Corona del MatSideDoor shares the historic Corona del Mar replica of Ye Olde Bell, England’s oldest inn, with Five Crowns, a fine dining destination since 1965. They are owned and operated by Lawry’s Restaurants, Inc.

In their October Best Of OC issue, OC Weekly’s editors selected SideDoor “Best Pub” in Orange County.  SideDoor was named the 2011 “Restaurant of the Year” by Orange Coast Magazine.

Potato Gnocchi

from Executive Chef Greg Harrison of the Five Crowns in Corona del Mar
Yields 6 portions

Large pot with 1 gallon boiling water
1 lb. russet potatoes
8 oz. all-purpose flour
¼ lb. rinsed and trimmed mushrooms
1 egg
Salt
Butter
1/3 c. vegetable or chicken stock

Boil potatoes (skin on) until fork tender.
Strain and peel potatoes with a towel.
Cool potatoes to room temperature.
Press potatoes through a ricer or break up with a potato masher.
Refill your pot with a gallon of water, add salt and bring water to a boil.
In a large bowl, mix the potatoes with oz. of flour and the whole egg.
Mix well until all ingredients are incorporated.
Use the remaining oz. to dust and clean dry work surface. Using a kitchen knife, portion the dough into 6 inch long strips and roll with your hands until as big around as a nickel.
Lay 3 rolled pieces next to each other and cut into
½ inch dumplings with a kitchen knife.