Show 263, March 3, 2018: Show Preview with Co-Host Andy Harris

Now an intriguing preview of this Saturday’s properly decadent 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… Keep in mind we’re always here with you live every Saturday morning with a fresh show.

By all accounts Greek wines, in general, are improving but are still a bit of a mystery to the casual wine connoisseur. Our resident wine authority, Kyle Meyer of Santa Ana’s Wine Exchange, to the rescue. He’ll provide us with an understandable overview of the wines of the Greek island of Santorini. The famous, high quality white wine grape there is Assyrtiko.

The Sky Room, an iconic restaurant in downtown Long Beach, will be hosting an afternoon wine tasting fundraising event featuring their signature Coquelicot wines, on Saturday, March 10th from 1-3pm. Organized by Dine LBC, funds raised will benefit Food Finders food rescue program. “The team at The Sky Room has always been supportive of the important work that Food Finders does in working to eliminate food security in Long Beach and beyond,” said Jonathan Rosenson, proprietor and sommelier of The Sky Room. Jonathan joins us with all the 411.

Chef Pascal Olhsats, the Dean of French chefs in Orange County, turns 30 this month. That’s 30 years of having a namesake restaurant (as the proprietor) in Orange County. It’s a month of festivities at Pascal San Juan Capistrano and the ultimate 5-course celebration dinner (with a Champagne toast) on March 21st at his Café Jardin in Corona Del Mar’s Sherman Gardens and Library. We entice Chef Pascal out of the kitchen with a glass of French Chablis to preview the celebrations.

From the Arabian Sea to the peaks of the Himalayas, cuisine in Karachi is as diverse as its inhabitants and draws influences from across South, Central, and West Asia. Acclaimed Pakistani chef, culinary educator, and food and prop stylist, Kausar Ahmed, has curated and created mouth-watering recipes in her first cookbook, The Karachi Kitchen – Classic and Contemporary Flavors of Pakistan. Chef Kausar is preparing a 4-course Karachi feast from her cookbook at a private home in Santa Monica on Sunday, March 25th with 100 per cent of the ticket price going to the Careers through Culinary Arts Program. Chef Kausar is our guest.

The 26th Annual Taste of Solvang returns from Wednesday through Sunday on March 14th to 18th, 2018. It’s a unique experiential culinary weekend featuring Solvang farmers, chefs, bakers, winemakers, brewers, distillers, and artisans showcasing the bounty of Santa Barbara wine country set amidst California’s quaint Danish town. Laura Kath the Media Relations Director for the Solvang Conference & Visitors Bureau has the scrumptious preview.

Food journalist and author Karen Kaplan has just launched her first solo cookbook, Open Faced: Single-Slice Sandwiches from Around the World, published by Gibbs Smith. In this concise yet comprehensive volume she shares her passion for open-faced sandwiches in authoritative text filled with history, lore, anecdotes and tips, and 65 no-fail international recipes, each with its own wine or spirit pairing suggestion. Each recipe reflects the taste and spirit of its place of origin, yet is perfectly translated for the way we cook and eat in America today. Karen Kaplan joins us.

Our always informed Co-Host, Chef Andrew Gruel, encores with his “Ask the Chef” series. Oysters, oysters everywhere… Non-seafood restaurants are now starting to feature raw oysters on their appetizer menus as well as visible Oyster Bars are popping up in dinner houses. What should you know before you order? Are there differences in flavor profiles? What condiments really enhance the flavor? Chef Andrew has the answers and will explain the oyster basics. Leave the shucking to the restaurant & happy slurping!

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

Play

March 3: Wine Exchange, The Sky Room, Pascal Olhats, Kausar Ahmed, Taste of Solvang, Karen Kaplan

Podcasts

Segment One: Show Preview with Co-Host Andy Harris
Segment Two: Kyle Meyer, Managing Partner, Wine Exchange, The Wines of Santorini, Greece
Segment Three: The Sky Room’s Coquelicot Wines Benefit for Food Finders
Segment Four: Pascal Olhats, Pascal San Juan Capistrano & Café Jardin
Segment Five: Chef Kausar Ahmed, The Karachi Kitchen, Karachi Pakistan
Segment Six: 26th Annual Taste of Solvang
Segment Seven: Karen Kaplan, Food Journalist, Open Faced – Single-Slice Sandwiches from Around the World
Segment Eight: Chef Andrew Gruel’s “Ask the Chef”

Now an intriguing preview of this Saturday’s properly decadent 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… Keep in mind we’re always here with you live every Saturday morning with a fresh show.

By all accounts Greek wines, in general, are improving but are still a bit of a mystery to the casual wine connoisseur. Our resident wine authority, Kyle Meyer of Santa Ana’s Wine Exchange, to the rescue. He’ll provide us with an understandable overview of the wines of the Greek island of Santorini. The famous, high quality white wine grape there is Assyrtiko.

The Sky Room, an iconic restaurant in downtown Long Beach, will be hosting an afternoon wine tasting fundraising event featuring their signature Coquelicot wines, on Saturday, March 10th from 1-3pm. Organized by Dine LBC, funds raised will benefit Food Finders food rescue program. “The team at The Sky Room has always been supportive of the important work that Food Finders does in working to eliminate food security in Long Beach and beyond,” said Jonathan Rosenson, proprietor and sommelier of The Sky Room. Jonathan joins us with all the 411.

Chef Pascal Olhsats, the Dean of French chefs in Orange County, turns 30 this month. That’s 30 years of having a namesake restaurant (as the proprietor) in Orange County. It’s a month of festivities at Pascal San Juan Capistrano and the ultimate 5-course celebration dinner (with a Champagne toast) on March 21st at his Café Jardin in Corona Del Mar’s Sherman Gardens and Library. We entice Chef Pascal out of the kitchen with a glass of French Chablis to preview the celebrations.

From the Arabian Sea to the peaks of the Himalayas, cuisine in Karachi is as diverse as its inhabitants and draws influences from across South, Central, and West Asia. Acclaimed Pakistani chef, culinary educator, and food and prop stylist, Kausar Ahmed, has curated and created mouth-watering recipes in her first cookbook, The Karachi Kitchen – Classic and Contemporary Flavors of Pakistan. Chef Kausar is our guest.

The 26th Annual Taste of Solvang returns from Wednesday through Sunday on March 14th to 18th, 2018. It’s a unique experiential culinary weekend featuring Solvang farmers, chefs, bakers, winemakers, brewers, distillers, and artisans showcasing the bounty of Santa Barbara wine country set amidst California’s quaint Danish town. Laura Kath the Media Relations Director for the Solvang Conference & Visitors Bureau has the scrumptious preview.

Food journalist and author Karen Kaplan has just launched her first solo cookbook, Open Faced: Single-Slice Sandwiches from Around the World, published by Gibbs Smith. In this concise yet comprehensive volume she shares her passion for open-faced sandwiches in authoritative text filled with history, lore, anecdotes and tips, and 65 no-fail international recipes, each with its own wine or spirit pairing suggestion. Each recipe reflects the taste and spirit of its place of origin, yet is perfectly translated for the way we cook and eat in America today. Karen Kaplan joins us.

Our always informed Co-Host, Chef Andrew Gruel, encores with his “Ask the Chef” series. The Monterey Bay Aquarium has their closely observed Seafood Watch program to help consumers, restaurateurs and seafood retailers choose seafood that’s fished or farmed in ways that support a healthy ocean. Chef Andrew further explains the effort.

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

Kyle Meyer of Wine ExchangeBy all accounts Greek wines, in general, are improving but are still a bit of a mystery to the casual wine connoisseur. Our resident wine authority Kyle Meyer of Santa Ana’s Wine Exchange to the rescue.

He’ll provide us with an understandable overview of the wines of the Greek island of Santorini. The famous, high quality white wine grape there is Assyrtiko. We’ll also hear the success story of Santorini’s Domaine Sigalas S.A.

Jonathan RosensonThe Sky Room, an iconic restaurant in downtown Long Beach, will be hosting an afternoon wine tasting fundraising event featuring their signature Coquelicot wines, on Saturday, March 10th from 1-3pm. Organized by Dine LBC, funds raised will benefit Food Finders food rescue program.

For this unique social event, guests will be invited to sample up to twenty Coquelicot wines while enjoying light appetizers provided by The Sky Room. The Sky Room is located at 40 S.Locust Avenue in downtown Long Beach.

Tickets are $35 per guest and are available for purchase right here. All proceeds from ticket sales will be donated to Food Finders to support their ongoing food rescue program.

“The team at The Sky Room has always been supportive of the important work that Food Finders does in working to eliminate food insecurity in Long Beach and beyond,” said Jonathan Rosenson, proprietor and sommelier of The Sky Room, “We’re excited to have this chance to invite guests to spend a fun afternoon tasting our Coquelicot wines and support Food Finders at the same time.”

Wines by the bottle will also be available for sale for guests to take home during the event, with all proceeds also going to Food Finders.

Jonathan uncorks the needed 411 for us.

Pascal OlhatsChef Pascal Olhats, the Dean of French chefs in Orange County, turns 30 this month. That’s 30 years of having a namesake restaurant (as the proprietor) in Orange County. It’s a month of festivities at Pascal San Juan Capistrano and the ultimate 5-course celebration dinner (with a Champagne toast) including a Chef Pascal cooking demonstration on March 21st at his Café Jardin in Corona Del Mar’s Sherman Gardens and Library.

“It will be 30 years in March that I signed my first restaurant lease for Pascal Restaurant in Newport Beach. I am not sure if I will still own a restaurant for another decade so it’s time to celebrate” – Chef Pascal Olhats.

At Pascal San Juan Capistrano in March for every Thursday, Friday and Saturday dinner service they are offering a special “Pascal’s Patrons’ Favorite” menu for a 30 per cent discount. It’s 3 courses for $50 including a Champagne cocktail toast. The celebration menu features Salade Lyonaise, choice of Thyme crusted seabass or Duck a l’orange and a lemon tart.

We entice Chef Pascal out of the kitchen with a glass of proper French Chablis to preview the celebrations.

Kausar AhmedFrom the Arabian Sea to the peaks of the Himalayas, cuisine in Karachi is as diverse as its inhabitants and draws influences from across South, Central, and West Asia. Acclaimed Pakistani chef, culinary educator, and food and prop stylist, Kausar Ahmed, has curated and created mouth-watering recipes in her first cookbook, The Karachi Kitchen – Classic and Contemporary Flavors of Pakistan.

Chef Kausar is best known Internationally for her work through “Kitchen Craft by Kausar,” an organization she founded in 2009 that offers free nutrition and cooking workshops to women and youth in high-risk communities around Karachi. The goal is to promote healthy eating and hygiene in the most impoverished families. Hands-on workshops teach students about cooking, nutrition, kitchen safety, personal hygiene, gardening and more.

Chef Kausar is our guest.

Laura Kath of Mariah MarketingThe 26th Annual Taste of Solvang returns from Wednesday through Sunday on March 14th to 18th, 2018. It’s a unique experiential culinary weekend featuring Solvang farmers, chefs, bakers, winemakers, brewers, distillers, and artisans showcasing the bounty of Santa Barbara wine country set amidst California’s quaint Danish town.

The popular Taste of Solvang favorites of Friday evening’s Sip +Savor (March 16 from 7:00-9:00 p.m., $45); Saturday’s Tasting Trail (March 17 from 11:00 a.m-4:00 p.m., $30) and Saturday & Sunday’s Wine & Beer Walk (March 17 & 18; $45) are joined by two, new 2018 Taste of Solvang exclusive events in 2018.

NEW on Wednesday, March 14, 2018

4:00-7:00 p.m. Taste of Solvang: Farmers Market Dinner

Experience this new, family friendly farm-to-table event during the weekly Solvang Farmers Market featuring truly fresh-from-the-market ingredients prepared by Chef David Cecchini of Cecco Ristorante and Mathew Raab of Fresco Valley Café. Savor hearty seasonal stew, small bites, and dine al fresco at communal tables in Solvang Park (Mission Drive & First Street) while enjoying the sounds of the Bryan Titus Trio (bring your own beer / wine). Net proceeds benefit Santa Ynez Valley Veggie Rescue. ($15 adults, $5 children under age 12) Space is limited; reservations are required online.

NEW on Sunday, March 18, 2018

11:00 a.m-2:00 p.m.  Taste of Solvang: Danish Sunday Brunch with Bottomless Mimosa OR Bloody Mary Bar OR Bottomless Coffee

Created by Executive Chef Brooke Stockwell at K’Syrah Catering Events Center (478 Fourth Place) this fresh menu includes pork belly bites with real maple syrup, mini yogurt parfaits with sweet balsamic reduction, ‘Aeeggkage’ Danish style mini-egg frittatas with caramelized onions and gruyere; local Danishes and breads with whipped cream cheese & house made jams, organic field greens salad with Solvang Olive Co. citrus vinaigrette, home-style breakfast potatoes with farmers market vegetables, house made Danish sausages, scrambled eggs with sautéed squash, house cured and smoked lox with goat cheese mousse, pickled red onion, fried capers and micro greens on Solvang-everything bagels. Choose from EITHER bottomless Farmers Market mimosas OR bottomless “Build-Your-Own Bloody Mary Bar” featuring American Star Vodka from Ascendant Spirits OR bottomless coffee. ($65 with alcohol—be 21 years of age +; or $50 with coffee). Space is limited; reservations are required online right here.

Laura Kath the Media Relations Director for the Solvang Conference & Visitors Bureau has the scrumptious preview.

Karen KaplanFood journalist and author Karen Kaplan has just launched her first solo cookbook, Open Faced: Single-Slice Sandwiches from Around the World, published by Gibbs Smith. In this concise yet comprehensive volume she shares her passion for open-faced sandwiches in authoritative text filled with history, lore, anecdotes and tips, and 65 no-fail international recipes, each with its own wine or spirit pairing suggestion.

There are tartines of France, bruschette and crostini of Italy, montaditos and tomato toasts of Spain, smorrebrod of Scandinavia, butterbrote of Germany, butterbrodi of Russia,molletes of Mexico as well as sandwiches and toasts of Britain and the U.S.  There are traditional recipes, reinterpretations of classics, and original creations based on the flavors, ingredients and/or specialties associated with the country at hand.

Each recipe reflects the taste and spirit of its place of origin, yet is perfectly translated for the way we cook and eat in America today.

This is an indispensable little cookbook for those who love single-slice sandwiches as much as Karen does, and for those who would like to learn more about this unique food trend-one that has a storied global gastronomic past, and an increasingly popular place in today’s culinary vernacular. Some of the recipes are rustic and some refined, some simple and some sophisticated, but all are easy to make and ideal for weekday cooking or weekend entertaining.

Karen Kaplan is a freelance writer, editor, translator and recipe developer. She was on staff at Bon Appétit Magazine for twenty years and concurrently was the restaurant critic for the LAWeekly for seven years and the host and producer of The Audible Feast on KCRW radio station for seven years. She was also a consultant for culinary websites and food-based reality television shows, a contributor to food and travel magazines and newspaper sections, and was a writer, editor, translator and recipe editor for many cookbooks. She holds Le Grand Diplômed’EtudesCulinaires from La VarenneEcole de Cuisine, has a B.A. in Comparative Literature and taught at USC and UCLA. She lives in Studio City, California.

Author Karen Kaplan joins us.

Andrew and William GruelOur always informed Co-Host, Chef Andrew Gruel, encores with his Ask the Chef series. Oysters, oysters everywhere… Non-seafood restaurants are now starting to feature raw oysters on their appetizer menus as well as visible Oysters Bars are popping up in dinner houses. What should you know before you order? Are there differences in flavor profiles? What condiments really enhance the flavor? Chef Andrew has the answers and will explain the oyster basics. Leave the shucking to the restaurant & happy slurping!

Podcasts

Segment One: Show Preview with Co-Host Andy Harris
Segment Two: Kyle Meyer, Managing Partner, Wine Exchange, The Wines of Santorini, Greece
Segment Three: The Sky Room’s Coquelicot Wines Benefit for Food Finders
Segment Four: Pascal Olhats, Pascal San Juan Capistrano & Café Jardin
Segment Five: Chef Kausar Ahmed, The Karachi Kitchen, Karachi Pakistan
Segment Six: 26th Annual Taste of Solvang
Segment Seven: Karen Kaplan, Food Journalist, Open Faced – Single-Slice Sandwiches from Around the World
Segment Eight: Chef Andrew Gruel’s “Ask the Chef”

Show 257, January 20, 2018: Show Preview with Co-Host Andy Harris

Now a tempting preview of this Saturday’s mouthwatering 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… Keep in mind we’re always here with you live every Saturday morning with a fresh show.

Dan Tapia and barman John Putman of 4th an d Olive in Long BeachFirst a quick overview of the Forks, Corks & Pork Dinner at 4th & Olive Bistro and Wine Bar with Proprietor Dan Tapia. 4th & Olive Bistro & Wine Bar Executive Chef Alex McGroarty has partnered with Long Beach Chef Paul Buchanan, proprietor of Primal Alchemy Caterers, to design a multi-course dinner menu featuring pork in every course. The upcoming Forks, Corks & Pork dinner menu is available one night only, January 21st from 5-10pm at 4th & Olive Bistro & Wine Bar. The four- course plus amuse bouche and dessert menu is priced at $65 per guest and an optional beer/wine pairing is available.

Every home-brewers’ dream is to create a craft beer that is appealing enough to go into commercial production. Viceland’s “Beerland” with host Meg Gill of Golden Road Brewing makes that dream a reality. For Season 2 Meg traveled to four US cities/regions and sought out the best home-brewers. Each finalist in those cities then competed at Los Angeles’ Golden Road Brewery in the Finale to decide the winner of “Beerland” Season 2. That style, Man-Go-War, was then brewed on Golden Road’s 50-barrel system and is now available at retail in cans. The winning team are professional lifeguards from Sebastian, Florida. Michael Flinn and Jonathan Billings, join us.

Chef Pascal Olhats of Pascal San Juan Capistrano is recognized as the Dean of French Chefs in Orange County. 2018 marks his 30th year of being an independent restaurateur in Orange County. There will be special celebrations and menus to commemorate this worthy occasion. On Sunday, February 25th Pacal is hosting the 2nd year of The Gray Event benefit at Sherman Gardens to raise needed funds for the Save Elephant Foundation to rescue at-risk elephants in Thailand. We’ll chat with Chef Pascal.

Cameron Douglas enjoys the distinction of being New Zealand’s first certified Master Sommelier. He serves on the Board for the Court of Master Sommeliers Americas. He takes his position as unofficial Ambassador for New Zealand wine very seriously. Cameron is an experienced wine writer, commentator, judge, reviewer, presenter and consultant. Cameron also serves as the curator for NZ Wine Navigator.

There is lots more to know about premium New Zealand wines than simply the big name grassy, Sauvignon Blancs. We’ll meet him.

Our resident Meatheads from West Coast Prime Meats, Terry Hanks and Jay Henderson are back with a meaty discussion of Kobe and Wagu Beef. We’ll get the honest 411 on Japanese Wagyu (the real deal) and American and Australian Wagyu. We’ll also find out what the coveted A5 is. Do the pampered cattle really get daily massages and drink beer?

Our always informed Co-Host, Chef Andrew Gruel, will share (and explain) in his continuing series hospitality business trends he sees for 2018. Here’s a real hot button issue…One of the major credit card companies, in a test, is incentivizing restaurants to use credit cards exclusively for payment. No cash accepted…Is a cashless restaurant good hospitality?

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

Play

Show 257, January 20, 2018: Executive Chef Pascal Olhats, Pascal San Juan Capistrano & The Gray Event

Pascal OlhatsChef Pascal Olhats of Pascal San Juan Capistrano is recognized as the Dean of French Chefs in Orange County. He’s mentored numerous rising star chefs now cooking in Orange County. 2018 marks his 30th year of being a restaurateur in Orange County. There will be special celebrations and menus to commemorate this worthy occasion.

Culinary pioneer Chef Paul Bocuse, sadly, passed away in France on Saturday. Chef Pascal knew Chef Paul personally from his earlier career days in France, and actually worked for him in his flagship restaurant in Lyon. In the 90s Chef Bocuse visited Traditions by Pascal in Newport Beach to dine. Pascal shares some fond memories to start the interview.

On Sunday, February 25th Pacal is hosting the 2nd year of The Gray Event benefit at Sherman Gardens to raise needed funds for the Save Elephant Foundation to rescue at-risk elephants in Thailand. Tickets for the elegant, seated 4-course dinner featuring the flavors of Thailand are $250, and Reception-only tickets with Thai appetizers and creative cocktails, beer and wine are $125.

Pascal Olhats is an extraordinary French born, and trained, Executive Chef, and polished restaurateur. He has won numerous awards, owning and collaborating on a number of restaurants in Newport Beach over the past 30-years.

He currently owns four businesses, including: Café Jardin Restaurant & Pascal’s Tea Garden Creperie (on the lush grounds of Sherman Gardens & Library in Corona del Mar), Pascal’s Café in San Juan Capistrano (a café/ bakery/ fine dining establishment), and Pascal’s Catering (offering full-service catering for 20 years throughout Southern California).

Pascal also partners with Manassero Farms in Irvine, and orchestrates breakfasts, dinners, and incredible special events, often showcasing guest chefs.

We’ll chat with Chef Pascal.

Play

January 20: Beerland, Pascal Olhats, Cameron Douglas, West Coast Prime Meats

Podcasts

Segment One: Show Preview with Co-Host Andy Harris
Segment Two: Home-Brewers Jonathan Billings and Mike Flinn, Winners of Season 2 of Viceland’s “Beerland” Part One
Segment Three: Home-Brewers Jonathan Billings and Mike Flinn, Winners of Season 2 of Viceland’s “Beerland” Part Two
Segment Four: Executive Chef Pascal Olhats, Pascal San Juan Capistrano & The Gray Event
Segment Five: Master Sommelier Cameron J. Douglas, NZ Wine Navigator Part One
Segment Six: Master Sommelier Cameron J. Douglas, NZ Wine Navigator Part Two
Segment Seven: Terry Hanks & Jay Henderson, West Coast Prime Meats’ “Meatheads”
Segment Eight: Co-Host Chef Andrew Gruel, Slapfish Restaurant Group

Now a tempting preview of this Saturday’s mouthwatering 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… Keep in mind we’re always here with you live every Saturday morning with a fresh show.

Every home-brewers dream is to create a craft beer that is appealing enough to go into commercial production. Viceland’s “Beerland” with host Meg Gill of Golden Road Brewing makes that dream a reality. For Season 2 Meg traveled to four US cities/regions and sought out the best home-brewers. Each finalist in those cities then competed at Los Angeles Golden Road Brewery in the Finale to decide the winner of “Beerland” Season 2. That style, Man-Go-War, was then brewed on Golden Road’s 50-barrel system and is now available at retail in cans. The winning team of professional lifeguards from Sebastian, Florida, Michael Flinn and Jonathan Billings, join us.

Chef Pascal Olhats of Pascal San Juan Capistrano is recognized as the Dean of French Chefs in Orange County. 2018 marks his 30th year of being a restaurateur an independent in Orange County. There will be special celebrations and menus to commemorate this worthy occasion. On Sunday, February 25th Pacal is hosting the 2nd year of The Gray Event benefit at Sherman Gardens to raise needed funds for the Save Elephant Foundation to rescue at-risk elephants in Thailand. We’ll chat with Chef Pascal.

Cameron Douglas enjoys the distinction of being New Zealand’s first certified Master Sommelier. He serves on the Board for the Court of Master Sommeliers Americas. He takes his position as unofficial Ambassador for New Zealand wine very seriously. Cameron is an experienced wine writer, commentator, judge, reviewer, presenter and consultant. Cameron also serves as the curator for NZ Wine Navigator.

There is lots more to know about premium New Zealand wines than simply the big name grassy, Sauvignon Blancs. We’ll meet him.

Our resident Meatheads from West Coast Prime Meats, Terry Hanks and Jay Henderson are back with a meaty discussion of Kobe and Wagu Beef. We’ll get the honest 411 on Japanese Kobe (the real deal) and American and Australian Wagyu. We’ll also find out what the coveted A5 is. Do the cattle really get daily massages and drink beer? Yum…

Our always informed Co-Host, Chef Andrew Gruel, will share (and explain) in his continuing series hospitality business trends he sees for 2018. Here’s a real hot button issue…One of the major credit card companies, in a test, is incentivizing restaurants to use credit cards exclusively for payment. No cash accepted…Is a cashless restaurant good hospitality?

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

Michael Flinn and Jonathan Billing at the Beerland viewing party at Golden Road BrewingEvery dedicated home-brewers’ dream is to create a craft beer that is appealing enough to go into commercial production. Viceland’s Beerland” with host Meg Gill of Golden Road Brewing makes that dream a reality. For Season 2 Meg traveled to four US cities/regions and sought out the best home-brewers. Season 2’s travels included field trips to home-brewers in Portland, Alabama, Detroit and Florida.

Each finalist in those cities then competed at Los Angeles’ Golden Road Brewery in the Finale to decide the winner of “Beerland” Season 2. This was based on a panel of judges’ decision as well as a popular vote of attending craft beer enthusiasts. Meg Gill then made the final call.

The winning creation, Man-Go-War, was then brewed on Golden Road’s 50-barrel system and is now available at retail in cans. The original recipe actually uses a dash of ocean water from the Atlantic Ocean. (It’s a blueberry-flavored Wheat Ale with a hint of Spicy Mango.) The winning team of home-brewers and professional lifeguards from Sebastian, Florida, Michael Flinn and Jonathan Billings, join us.

Pascal OlhatsChef Pascal Olhats of Pascal San Juan Capistrano is recognized as the Dean of French Chefs in Orange County. He’s mentored numerous rising star chefs now cooking in Orange County. 2018 marks his 30th year of being a restaurateur in Orange County. There will be special celebrations and menus to commemorate this worthy occasion.

On Sunday, February 25th Pacal is hosting the 2nd year of The Gray Event benefit at Sherman Gardens to raise needed funds for the Save Elephant Foundation to rescue at-risk elephants in Thailand.

Pascal Olhats is an extraordinary French born, and trained, Executive Chef, and polished restaurateur. He has won numerous awards, owning and collaborating on a number of restaurants in Newport Beach over the past 30-years.

He currently owns four businesses, including: Café Jardin Restaurant & Pascal’s Tea Garden Creperie (on the lush grounds of Sherman Gardens & Library in Corona del Mar), Pascal’s Café in San Juan Capistrano (a café/ bakery/ fine dining establishment), and Pascal’s Catering (offering full-service catering for 20 years throughout Southern California). Pascal also partners with Manassero Farms in Irvine, and orchestrates breakfasts, dinners, and incredible special events, often showcasing guest chefs.

We’ll chat with Chef Pascal.

Cameron DouglasCameron Douglas enjoys the distinction of being New Zealand’s first certified Master Sommelier. He serves on the Board for the Court of Master Sommeliers Americas. He takes his position as unofficial Ambassador for New Zealand wine very seriously. Cameron is an experienced wine writer, commentator, judge, reviewer, presenter and consultant.

Cameron also serves as the curator for NZ Wine Navigator.

There is lots more to know about premium New Zealand wines than simply the big name grassy, Sauvignon Blancs.

We’ll meet him.

“At NZ Wine Navigator, you’ll find the largest selection of artisanal New Zealand wines available in the US. Selected by Master Sommelier Cameron Douglas, these wines demonstrate the finest our little country has to offer. We work directly with family-estates and small producers to hand pick each wine you see, so you can explore new wines with confidence.”

“New Zealand is blessed with an outstanding array of independent winemakers, all heroically forging their own path, rather than towing the corporate line. Made up of old heads, young guns, and mavericks, not one of them fits the old school model.”

“At NZ Wine Navigator, we believe that attention to detail, knowledge, intuition, and experience show through to the glass. Because of the way we work—a changing selection from small producers with a limited capacity—our list is limited to extraordinary wines. These are the wines we drink. We hope you love them as much as we do.”

Kobe and Waygu Premium Beef from West Coast Prime MeatsOur resident Meatheads from West Coast Prime Meats, Terry Hanks and Jay Henderson are back with a meaty discussion of Kobe and Waygu Beef. We’ll get the honest 411 on Japanese Kobe (the real deal) and American and Australian Wagyu.

We’ll also find out what the coveted A5 is. Do the well attended-to cattle really get daily massages and drink beer?

Japanese Kobe comes from four breeds – Japanese Black, Japanese Brown, Japanese Shorthorn, Japanese Polled and their crossbreeds. Japanese Kobe is tender, has a juicy texture and has delicate yet rich flavors bursting with umami.

Andy Harris and Andrew Gruel at the Fifth Anniversary of the SoCal Restaurant ShowOur always informed Co-Host, Chef Andrew Gruel, will share (and explain) in his continuing series hospitality business trends he sees for 2018.

Here’s a real hot button issue…One of the major credit card companies, in a test, is incentivizing restaurants to use credit cards exclusively for payment. No cash accepted sat all…Is a cashless restaurant really good hospitality? Is there any difference in acceptance of this policy ranging from a quick service spot to a fine dining establishment?

Podcasts

Segment One: Show Preview with Co-Host Andy Harris
Segment Two: Home-Brewers Jonathan Billings and Mike Flinn, Winners of Season 2 of Viceland’s “Beerland” Part One
Segment Three: Home-Brewers Jonathan Billings and Mike Flinn, Winners of Season 2 of Viceland’s “Beerland” Part Two
Segment Four: Executive Chef Pascal Olhats, Pascal San Juan Capistrano & The Gray Event
Segment Five: Master Sommelier Cameron J. Douglas, NZ Wine Navigator Part One
Segment Six: Master Sommelier Cameron J. Douglas, NZ Wine Navigator Part Two
Segment Seven: Terry Hanks & Jay Henderson, West Coast Prime Meats’ “Meatheads”
Segment Eight: Co-Host Chef Andrew Gruel, Slapfish Restaurant Group

Show 50, November 30, 2013: Pascal Olhats, owner/chef of Pascal Epicerie, Brasserie Pascal, and Café Jardin

Pascal OlhatsThe Dean of French Chefs in Orange County is the ever charming Pascal Olhats of the Pascal Epicerie in Newport Beach. This is located next door to the site of his long-running Traditions by Pascal fine dining restaurant which he sold last year. Pascal originally came to Orange County in 1984 to open Hotel Le Meridian in Newport Beach. The property is now the Fairmont Newport Beach. Earlier in his career he worked for Master Chef Paul Bocuse (a French culinary legend) in Lyon.

In Newport Beach Pascal also operates Brasserie Pascal in Fashion Island and Café Jardin in the Sherman Library and Gardens in Corona del Mar.

Pascal talks about a new fundraising effort he’s putting together to benefit the Orange County Food Bank.

How the French celebrate the Christmas meal and what the traditional dishes are is also part of the conversation. Think chilled lobster, foie gras, and roasted duck….

Play

November 30, Suzanne Goin, Griffin Hammond, Robert Wemischner, Pascal Olhats, Gavin Kaysen, David LeFevre

Podcasts

Segment One: Host Jet Tila and Producer Andy Harris
Segment Two: Chef & Restaurateur Suzanne Goin of Lucques, A.O.C. and Tavern Part One
Segment Three: Chef & Restaurateur Suzanne Goin of Lucques, A.O.C. and Tavern Part Two
Segment Four: Griffin Hammond, of “Sriracha – a documentary by Griffin Hammond.”
Segment Five: Chef Instructor Robert Wemischner of L.A. Trade-Tech College
Segment Six: Pascal Olhats, owner/chef of Pascal Epicerie, Brasserie Pascal, and Café Jardin
Segment Seven: Gavin Kaysen, Executive Chef and Director of Culinary Operations for Café Boulud
Segment Eight: David LeFevre, Executive Chef & Partner of MB Post and Fishing with Dynamite

We hope you’re all enjoying the extended Thanksgiving Weekend. Remember to give us a listen along the way on Saturday morning…

As we complete our 14th month on the air with the “SoCal Restaurant Show” with Jet Tila we want to again thank our loyal listeners and sponsors for their enthusiasm and support. We wouldn’t be here without you and we never forget that.

Thanks to positive listener feedback Jet has a new segment on Friday morning. Be sure to tune in Friday mornings at 7:50 a.m. for “What’s Cooking with Travis and Chef Jet Tila” on the “Travis Rodgers Show.” Jet talks with Travis about food and cooking from the dude’s perspective. It’s on the lighter side and you won’t hear this AM 830 KLAA exclusive feature elsewhere.

Chef Jet and Producer Andy preview the show.

Suzanne GoinChef & Restaurateur Suzanne Goin is true culinary royalty in Los Angeles. She has just published her second cookbook, the A.O.C. Cookbook. It was a two year process.

Suzanne is the recipient of the James Beard Award for Outstanding Chef: California (2006) and is a multiple past nominee. She worked for Alice Waters at Chez Panisse earlier in her career. Her final position at Campanile (now closed) in Hollywood (before going out on her own) was as executive chef.

Suzanne partnered with sommelier, Caroline Styne, to open Lucques in West Hollywood in 1998. That was followed by A.O.C. in 2002. Next was Tavern and The Larder in Brentwood. The President has dined at Tavern.

A new Larder is soon to open in January at The Tom Bradley International Terminal at Los Angeles International Airport.

A.O.C. CookbookSuzanne talks about cooking with seasonal vegetables and how that passion of hers found its way into the A.O.C. Cookbook.

She feels it’s very important to balance flavors which you only learn by tasting.

All the recipes in the cookbook were tested in a home kitchen by an enthusiastic home cook.

Suzanne’s long-time business partner, Caroline Styne, has wonderfully informative wine notes that go with each recipe in the book.

A.O.C. (the restaurant) has recently moved a mile West to the old Orso location on W. Third Street across from Cedars-Sinai Medical Center. Suzanne shares how the move came about.

Griffin HammondGriffin Hammond is a respected documentary filmmaker. He’s just completed his fascinating film on Sriracha. This documentary has taken him to Southern California on multiple occasions and even to Thailand where Sriracha originated. In Thailand the people are amazed that Sriracha is a popular condiment in the United States.

Griffin financed this unusual documentary via an incredibly successful Kickstarter campaign that was actually oversubscribed.

Robert WemischnerChef Instructor Robert Wemischner is a mainstay in the Baking Department at L.A. Trade Tech in Downtown Los Angeles. He’s also an accomplished pastry chef and author. The Dessert Architect is his most recent title.

Chef Bob shares his holiday dessert ideas for using fresh pomegranates, persimmons, and (the underappreciated) quince.

Pascal OlhatsThe Dean of French Chefs in Orange County is the ever charming Pascal Olhats of the Pascal Epicerie in Newport Beach. This is located next door to the site of his long-running Traditions by Pascal fine dining restaurant which he sold last year. Pascal originally came to Orange County in 1984 to open Hotel Le Meridian in Newport Beach. The property is now the Fairmont Newport Beach. Earlier in his career he worked for Master Chef Paul Bocuse (a French culinary legend) in Lyon.

In Newport Beach Pascal also operates Brasserie Pascal in Fashion Island and Café Jardin.

Pascal talks about a new fundraising effort he’s putting together to benefit the Orange County Food Bank.

How the French celebrate the Christmas meal is also part of the conversation.

Gavin kaysenGavin Kaysen is the greatly respected Executive Chef and Director of Culinary Operations for Daniel Boulud’s Café Boulud in New York, Palm Beach and Toronto.

He put previously San Diego on the national culinary map during his much-praised tenure at El Bizcocho at the Rancho Bernardo Inn. Fortunately for us he finds his way back to SoCal periodically to cook at fundraisers.

In his spare time he’s the Head Coach for Bocuse d’Or Team USA 2015. Chef Gavin has completed in this prestigious International Culinary Olympics and explains what the level of competition is all about. It’s a year of rigorous practice. Go Team USA in 2015!

Charlie TrotterEarlier in the month the food world lost Chef Charlie Trotter who was the first superstar celebrity chef in Chicago and influenced a network of young chefs. Charlie Trotter’s (the restaurant) on W. Armitage was known to foodies around the world for his innovative tasting menus and brilliant wine cellar.

Our own David LeFevre, the executive chef & partner of both MB Post and Fishing with Dynamite in Manhattan Beach worked for Charlie over a period of ten years in a couple of stints. David joins us to share memories of the real Charlie Trotter. Fortunately his legacy will live on.

Podcasts

Segment One: Host Jet Tila and Producer Andy Harris
Segment Two: Chef & Restaurateur Suzanne Goin of Lucques, A.O.C. and Tavern Part One
Segment Three: Chef & Restaurateur Suzanne Goin of Lucques, A.O.C. and Tavern Part Two
Segment Four: Griffin Hammond, of “Sriracha – a documentary by Griffin Hammond.”
Segment Five: Chef Instructor Robert Wemischner of L.A. Trade-Tech College
Segment Six: Pascal Olhats, owner/chef of Pascal Epicerie, Brasserie Pascal, and Café Jardin
Segment Seven: Gavin Kaysen, Executive Chef and Director of Culinary Operations for Café Boulud
Segment Eight: David LeFevre, Executive Chef & Partner of MB Post and Fishing with Dynamite