Show 210, February 11, 2017: Show Preview with Andy Harris

9th annual Pechanga Chocolate Decadence and Wine FestivalWe’re live on Saturday from the 9th Annual Pechanga Wine Festival and Chocolate Decadence. It’s a benefit for Habitat for Humanity Inland Valley. A few hundred of the finest vintages from Napa Valley, Sonoma County, Temecula, France, Italy, Spain, Argentina, Chile, Australia, New Zealand and beyond are available for the tasting. Also on the menu are a variety of impressive tastes from the award-winning chefs of Pechanga Resort & Casino.

Now an enticing preview of this Saturday’s totally decadent show with Co-Host Andy Harris. It’s not, with profuse apologies, for dieters. If we’re successful we will always leave you incredibly hungry and thirsty. In our case that’s actually a pretty good thing…

Friday, February 10th is Chocolate Decadence at Pechanga. An incredible array of sinful chocolates and pastries are featured from the bakeshops of Pechanga’s Executive Pastry Chef, Jean-Jacques Granet. Chef Jean-Jacques puts down his whisk briefly to join us.

Wilson Creek Winery is a family-owned winery in the heart of Temecula Valley Southern California Wine Country known for its quality wines and warm hospitality. The winery features a welcoming tasting room, full-service restaurant with vineyard view dining and expansive patio, creek side picnic area, indoor and outdoor conference and event spaces, romantic wedding venue and exclusive retreat accommodations. We’ll uncork it all with Winemaker Gus Vizgirda.

The Great Oak Steakhouse at Pechanga is one of the most highly regarded fine dining restaurants in the Inland Empire. It’s premium seafood, 100 per cent Prime Angus beef, and an exceptional wine cellar to match. The Great Oaks’ Manager, Alex Pena (who started at Pechanga 13 years ago as a server), is our guest.

Pechanga is well along with an ambitious $285 million expansion of the Hotel and all other guest amenities on the property with the exception of the Casino facilities. A new 2,400 space parking garage has just opened as the first part of the enhancements. Pechanga’s Digital Marketing Manager, Sean Macready fills us in.

Chef Marlene Moore is Pechanga’s two-time defending chili champ. She oversees all the food in the always busy Temptations Food Walk, Bingo Hall and the Poker Room. We’ll chat with Chef Marlene about what’s new on her menus.

We love inspirational entrepreneurial food success stories. For Melba Artea (and her husband Steve) of Crown City Toffee it all started with a family recipe for toffee (with chocolate & nuts) and a pressing need to provide more financial resources for her Family. Crown City Toffee is part of the Pechanga Wine Festival. We’ll get the full story on her popular toffee line that started in her home kitchen.

Temecula Valley has become a popular destination for both day visitors and longer stays, too. Temecula-based food, wine & travel journalists, Susan & Todd Montgomery, provide the local perspective. Sue is on the Board of Directors (also the Treasurer) of the International Food Wine & Travel Writers Association.

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

Play

Show 210, February 11, 2017: Alex Pena, Manager, Great Oak Steakhouse, Pechanga Resort & Casino, Temecula

Alex Pena at the Pechanga Wine FestivalThe Great Oak Steakhouse at Pechanga is one of the most highly regarded fine dining restaurants in the Inland Empire. It’s premium seafood, 100 per cent Prime Angus beef, and an exceptional wine cellar to match. It’s a consistent AAA Four-Diamond Award establishment.

“With an outstanding menu created by award-winning head chef Martin Venegas, a visit to Great Oak promises to be memorable on every level. Martin’s philosophy is no secret: find the best product, use the right ingredients, and execute every creation in a way that brings forward the very best of the flavor profile. Taste the art of deep culinary passion at this signature dining destination.”

The Great Oaks’ accomplished Manager, Alex Pena (who started at Pechanga 13 years ago as a server), is our guest. Previously he has had management positions at Pechanga’s Kelsey’s – Great Food & Drinks and Umi Sushi & Oyster Bar.

 

Play

Show 210, February 11, 2017: Sean Macready, Social Media / Digital Manager, Pechanga Resort & Casino

Sean MacReadyPechanga is well along with an ambitious $285 million expansion of the Hotel and all other guest amenities on the property with the exception of the Casino facilities. A new 2,400 space parking garage has just opened as the first part of the enhancements.

The project involves adding a new, AAA Four Diamond, 568-room and suite hotel wing; a stand-alone luxury two-story spa and salon with 17 treatment rooms, a fitness center and hydrotherapy pool terrace; a resort-style pool complex with eight pool areas; two new restaurants; and an additional 67,000 square feet of event space.

Pechanga Resort and Casino expansion“We estimate the expansion will result in an economic output of over $550 million, generating roughly 2,944 jobs up front as a result of construction-related activities,” said Dr. Christopher Thornberg, Founding Partner of Beacon Economics. “We estimate the local economy will benefit from an additional 560 jobs per year going forward as a result of expanded operations at Pechanga Resort & Casino.”

Pechanga’s Digital Marketing Manager, Sean MacReady fills us in.

Talk about clever marketing. How do you get the point across with recall that Pechanga always has complimentary Valet Parking for their guests?  See Sean’s creative approach in “Jurassic Parking” from Pechanga’s You Tube Channel.

Play

Show 210, February 11, 2017: Chef Marlene Moore, Temptations Food Walk, Pechanga Resort & Casino

Marlene Moore at the Pechanga Wine FestivalChef Marlene Moore is Pechanga’s two-time chili champ. She oversees the always busy Temptations Food Walk.

Her realm includes Caffee Cocoa – Fine Coffees and Coffee (24 hours), Pronto Italian, Agave Mexican Delights, American Classics (24 hours), Little Wok Asian Specialties, Pechanga Fried Chicken and Banh Mi (made to order) and hot dog carts.

In addition to Temptations Food Walk, Chef Marlene oversees all the food in the long-running Bingo Parlor and bustling Poker Room. In the well-appointed Poker Room the food comes to the Poker Table in custom tray tables. There is even a carving station.

We’ll chat with Chef Marlene about what’s new on her menus.

Play

Show 210, February 11, 2017: Melba and Steve Artea, Crown City Toffee

Melba ArteaWe love inspirational entrepreneurial food success stories. For Melba Artea of Crown City Toffee it all started with a family recipe for toffee (with chocolate & nuts) and a pressing need to provide more financial resources for her Family. Husband, Steve, provides added guidance on the business side.

“Our English toffee is made with the freshest ingredients available. It is crispy with a wonderful buttery crunch and topped with a coat of creamy chocolate (milk or dark) with fresh-roasted almonds sprinkled on top.”

“Our Peanut Butter Drizzle is a huge favorite of many of our customers. It’s roasted peanuts topped over melted Peanut Butter Morsels and drizzled with milk chocolate.”

Crown City Toffee is part of the Pechanga Wine Festival. We’ll get the full story from Melba on her popular toffee line that started in her home kitchen. Based on demand they have graduated to producing in a commercial kitchen.

Update: About an hour and one-half into the 9th Annual Pechanga Wine Festival, Crown City Toffee was about sold out.

Play

Show 210, February 11, 2017: Food, Wine & Travel Journalists, Susan & Todd Montgomery

Susan and Todd MontgomeryTemecula Valley has become a popular destination for both day visitors and longer stays, too. In addition to the Pechanga Resort & Casino there are championship golf courses, the magnificent Temecula wine country and the attractions of Old Town Temecula. There is also a blooming arts community locally.

Temecula-based food, wine & travel journalists, Susan & Todd Montgomery, join us to provide the local perspective. Sue is on the Board of Directors (also the Treasurer) of the International Food Wine & Travel Writers Association. Todd is the duo’s official photographer.

Play

February 11: Live from the Pechanga Chocolate Decadence and Wine Festival

Podcasts

Segment One: Show Preview with Andy Harris
Segment Two: Jean-Jacques Granet, Executive Pastry Chef, Pechanga Resort & Casino
Segment Three: Gus Vizgirda, Winemaker, Wilson Creek Winery
Segment Four: Alex Pena, Manager, Great Oak Steakhouse, Pechanga Resort & Casino, Temecula
Segment Five: Sean Macready, Social Media / Digital Manager, Pechanga Resort & Casino
Segment Six: Chef Marlene Moore, Temptations Food Walk, Pechanga Resort & Casino
Segment Seven: Melba and Steve Artea, Crown City Toffee
Segment Eight: Food, Wine & Travel Journalists, Susan & Todd Montgomerys

9th annual Pechanga Chocolate Decadence and Wine FestivalWe’re live on Saturday from the 9th Annual Pechanga Wine Festival and Chocolate Decadence. It’s a benefit for Habitat for Humanity Inland Valley. A few hundred of the finest vintages from Napa Valley, Sonoma County, Temecula, France, Italy, Spain, Argentina, Chile, Australia, New Zealand and beyond are available for the tasting. Also on the menu are a variety of impressive tastes from the award-winning chefs of Pechanga Resort & Casino.

Now an enticing preview of this Saturday’s totally decadent show with Co-Host Andy Harris. It’s not, with profuse apologies, for dieters. If we’re successful we will always leave you incredibly hungry and thirsty. In our case that’s actually a pretty good thing…

Friday, February 10th is Chocolate Decadence at Pechanga. An incredible array of sinful chocolates and pastries are featured from the bakeshops of Pechanga’s Executive Pastry Chef, Jean-Jacques Granet. Chef Jean-Jacques puts down his whisk briefly to join us.

Wilson Creek Winery is a family-owned winery in the heart of Temecula Valley Southern California Wine Country known for its quality wines and warm hospitality. The winery features a welcoming tasting room, full-service restaurant with vineyard view dining and expansive patio, creek side picnic area, indoor and outdoor conference and event spaces, romantic wedding venue and exclusive retreat accommodations. We’ll uncork it all with Winemaker Gus Vizgirda.

The Great Oak Steakhouse at Pechanga is one of the most highly regarded fine dining restaurants in the Inland Empire. It’s premium seafood, 100 per cent Prime Angus beef, and an exceptional wine cellar to match. The Great Oaks’ Manager, Alex Pena (who started at Pechanga 13 years ago as a server), is our guest.

Pechanga is well along with an ambitious $285 million expansion of the Hotel and all other guest amenities on the property with the exception of the Casino facilities. A new 2,400 space parking garage has just opened as the first part of the enhancements. Pechanga’s Digital Marketing Manager, Sean Macready fills us in.

Chef Marlene Moore is Pechanga’s two-time defending chili champ. She oversees all the food in the always busy Temptations Food Walk, Bingo Hall and the Poker Room. We’ll chat with Chef Marlene about what’s new on her menus.

We love inspirational entrepreneurial food success stories. For Melba Artea of Crown City Toffee it all started with a family recipe for toffee (with chocolate & nuts) and a pressing need to provide more financial resources for her Family. Crown City Toffee is part of the Pechanga Wine Festival. We’ll get the full story on her popular toffee line that started in her home kitchen.

Temecula Valley has become a popular destination for both day visitors and longer stays, too. Temecula-based food, wine & travel journalists, Susan & Todd Montgomery, provide the local perspective. Sue is on the Board of Directors (also the Treasurer) of the International Food Wine & Travel Writers Association.

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

Jean Jacques GranetFriday, February 10th is the always incredible Chocolate Decadence at Pechanga. An eye-popping array of truly decadent chocolates and pastries are featured from the bakeshops of Pechanga’s Executive Pastry Chef, Jean-Jacques Granet.

Jean-Jacques Granet, an acclaimed pastry chef who has worked on three continents, is the Executive Pastry Chef at Pechanga Resort & Casino. After spending nearly 15 years as pastry chef at two of the most prestigious luxury resorts in Las Vegas, Granet is now happy to call Southern California home.

Chef Jean-Jacques arrived at Pechanga in March 2015 and has implemented positive changes to the 20-person in-house bakery and pastry shop. He has changed the lineup of desserts offered at Journey’s End golf course restaurant, The Great Oak Steakhouse, Paisano’s Italian restaurant and Umi Sushi & Oyster Bar.

He’s always working on improvements to the desserts and pastries offered at Blends Coffee & Wine Bar. Ongoing is efforts with each of the 11 dining outlets and banquets departments to fulfill and exceed guests’ expectations in the sweets’ department.

Chef Jean-Jacques puts down his whisk briefly to join us.

Gus VizgirdaWilson Creek Winery is a family-owned winery in the heart of Temecula Valley Southern California Wine Country known for its quality wines and warm hospitality. The winery features a welcoming tasting room, full-service restaurant with vineyard view dining and expansive patio, creek side picnic area, indoor and outdoor conference and event spaces, romantic wedding venue and exclusive retreat accommodations.

“Delightfully referred to as our “extended family,” the Wilson family is proud to have built a community around the sharing of wine, the celebration of family and the passion to enhance the lives of everyone our brand touches.”

Today, Wilson Creek’s 90 acres of old growth vines grace the Temecula Valley hills and produce over 40,000 cases yearly and include several award-winning varietals.  The two large Tuscan-inspired buildings house a unique tasting room, a grand ballroom and elegant restaurant.

Just as founders Gerry and Rosie Wilson wanted a place where family could come together, the winery grounds feature several spaces designed to bring people together including gazebos, a concert stage, outdoor patio dining and, of course, the peaceful sounds of Wilson Creek.

“The dream and vision of Wilson Creek continues to thrive with three generations of Wilsons involved in day-to-day operations, from wine tasting and tours to weddings and corporate events.”

They are known for their celebratory Almond Sparking Wine (which initially put them on the map) and Gus’ White Cabernet Sauvignon.

We’ll uncork it with Winemaker Gus Vizgirda.

Alex PenaThe Great Oak Steakhouse at Pechanga is one of the most highly regarded fine dining restaurants in the Inland Empire. It’s premium seafood, 100 per cent Prime Angus beef, and an exceptional wine cellar to match. It’s a consistent AAA Four-Diamond Award establishment.

“With an outstanding menu created by award-winning head chef Martin Venegas, a visit to Great Oak promises to be memorable on every level. Martin’s philosophy is no secret: find the best product, use the right ingredients, and execute every creation in a way that brings forward the very best of the flavor profile. Taste the art of deep culinary passion at this signature dining destination.”

The Great Oaks’ accomplished Manager, Alex Pena (who started at Pechanga 13 years ago as a server), is our guest.

Sean MacReadyPechanga is well along with an ambitious $285 million expansion of the Hotel and all other guest amenities on the property with the exception of the Casino facilities. A new 2,400 space parking garage has just opened as the first part of the enhancements.

The project involves adding a new, AAA Four Diamond, 568-room and suite hotel wing; a stand-alone luxury two-story spa and salon with 17 treatment rooms, a fitness center and hydrotherapy pool terrace; a resort-style pool complex with eight pool areas; two new restaurants; and an additional 67,000 square feet of event space.

“We estimate the expansion will result in an economic output of over $550 million, generating roughly 2,944 jobs up front as a result of construction-related activities,” said Dr. Christopher Thornberg, Founding Partner of Beacon Economics. “We estimate the local economy will benefit from an additional 560 jobs per year going forward as a result of expanded operations at Pechanga Resort & Casino.”

Pechanga’s Digital Marketing Manager, Sean MacReady fills us in.

Marlene Moore at the Pechanga Microbrew Festival and Chili CookoffChef Marlene Moore is Pechanga’s two-time chili champ. She oversees the always busy Temptations Food Walk.

Her realm includes Caffee Cocoa – Fine Coffees and Coffee (24 hours), Pronto Italian, Agave Mexican Delights, American Classics (24 hours), Little Wok Asian Specialties, Pechanga Fried Chicken and Banh Mi (made to order) and hot dog carts.

In addition to Temptations Food Walk, Chef Marlene oversees all the food in the long-running Bingo Parlor and bustling Poker Room.

We’ll chat with Chef Marlene about what’s new on her menus.

Melba ArteaWe love inspirational entrepreneurial food success stories. For Melba Artea of Crown City Toffee it all started with a family recipe for toffee (with chocolate & nuts) and a pressing need to provide more financial resources for her Family.

“Our English toffee is made with the freshest ingredients available. It is crispy with a wonderful buttery crunch and topped with a coat of creamy chocolate (milk or dark) with fresh-roasted almonds sprinkled on top.”

“Our Peanut Butter Drizzle is a huge favorite of many of our customers. It’s roasted peanuts topped over melted Peanut Butter Morsels and drizzled with milk chocolate.”

Crown City Toffee is part of the Pechanga Wine Festival. We’ll get the full story from Melba on her popular toffee line that started in her home kitchen. Based on demand they have graduated to producing in a commercial kitchen.

Susan and Todd MontgomeryTemecula Valley has become a popular destination for both day visitors and longer stays, too. In addition to the Pechanga Resort & Casino there are championship golf courses, the magnificent Temecula wine country and the attractions of Old Town Temecula.

Temecula-based food, wine & travel journalists, Susan & Todd Montgomery, join us to provide the local perspective. Sue is on the Board of Directors (also the Treasurer) of the International Food Wine & Travel Writers Association. Todd is the duo’s official photographer.

Podcasts

Segment One: Show Preview with Andy Harris
Segment Two: Jean-Jacques Granet, Executive Pastry Chef, Pechanga Resort & Casino
Segment Three: Gus Vizgirda, Winemaker, Wilson Creek Winery
Segment Four: Alex Pena, Manager, Great Oak Steakhouse, Pechanga Resort & Casino, Temecula
Segment Five: Sean Macready, Social Media / Digital Manager, Pechanga Resort & Casino
Segment Six: Chef Marlene Moore, Temptations Food Walk, Pechanga Resort & Casino
Segment Seven: Melba and Steve Artea, Crown City Toffee
Segment Eight: Food, Wine & Travel Journalists, Susan & Todd Montgomerys

Show 208, January 28, 2017: Show Preview with Andy Harris, Co-Host & Executive Producer.

The Dumpling Trail in Richmond British Columbia“The SoCal Restaurant Show” is going international. On Saturday morning, January 28th the show is live from Richmond, B.C. (“Where the Far East Meets the Canadian West Coast”) for their festive celebration of Chinese New Year.

Now am enticing preview of that Saturday’s fully-loaded show with Co-Host & Executive Producer Andy Harris. It’s not, with profuse apologies, for dieters. If we’re successful we will always leave you incredibly hungry and thirsty. In our case that’s actually a pretty good thing…

The Pechanga Resort + Casino’s executive chef, Duane Owen, is no stranger to the show. Chef Duane joins us to preview Pechanga’s upcoming Chocolate Decadence Event (February 10th) and the 9th Annual Pechanga Wine Festival on February 11th. Perfect Valentine’s Day gift…

Executive Chef Danilo Ibarra of the Marriott Vancouver Airport Hotel in Richmond. B.C. oversees The American Grille, The Lotus Land Lounge and all other food and beverage provided on-property. We’ll meet him.

Dominique and Cindy Duby are the Chief Chocolate Officers of Richmond’s one-of-a-kind boutique chocolatier, Wild Sweets. They join us in sweet conversation.

Executive Chef Angus An is the proprietor of Maenam, Vancouver Magazine’s selection for 2016 Restaurant of the Year and as the perennial Best Thai Restaurant. He’s had the honor of cooking at the James Beard Foundation in New York. We’ll talk about the flavor balance of Thai cuisine with Chef An as well as his growing restaurant empire.

A popular visitor attraction in Richmond is the River Rock Casino Resort located on the Fraser River. There are eight tempting dining options there including the fine-dining Tramonto and Chinese specialties at Sea Harbor Seafood Restaurant. Karsten Purbs, River Rock’s Food & Beverage Director, is our able guide.

Chinese, Taiwanese, Indian, Greek, Thai, Japanese, Italian – diners can enjoy authentic and delicious culinary styles from across the globe, without ever leaving Richmond. Richmond is home to more than 800 restaurants, half of them Asian and many highly acclaimed. Local food expert Lee Man, founding judge for the Chinese Restaurant Awards, joins us with commentary on Chinese New Year and the diversity of appealing cuisine in Richmond.

There is a burgeoning local wine industry in British Columbia. Sommelier Rachel von Strumer is a passionate wine writer who divides her time between Vancouver and the Okanagan Valley (where 80 per cent of the wine grape plantings in B.C. are located.)

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

Play

January 28: Live from Richmond, BC and the Chinese New Year Celebration!

Podcasts

Segment One: Show Preview with Andy Harris, Co-Host & Executive Producer
Segment Two: Duane Owen, Executive Chef, Pechanga Resort & Casino, Temecula
Segment Three: Executive Chef Danilo Ibarra of the Marriott Vancouver Airport Hotel
Segment Four: Dominique Duby of Wild Sweets, Richmond, B.C.
Segment Five: Executive Chef Angus An, Maenam, Vancouver
Segment Six: Karsten Purbs, Director, Food & Beverage, River Rock Casino Resort, Richmond, B.C.
Segment Seven: Lee Man, Chinese Food Expert & Founding Judge, Chinese Restaurant Awards
Segment Eight: Sommelier Rachel von Sturmer, Vancouver & Okanagan Valley, B.C.

The Dumpling Trail in Richmond British Columbia“The SoCal Restaurant Show” is going international. On Saturday morning, January 28th the show is live from Richmond, B.C. (“Where the Far East Meets the Canadian West Coast”) for their festive celebration of Chinese New Year. It’s a genuine first…

Now am enticing preview of this Saturday’s fully-loaded show with Co-Host & Executive Producer Andy Harris. It’s not, with profuse apologies, for dieters. If we’re successful we will always leave you incredibly hungry and thirsty. In our case that’s actually a pretty good thing…

The Pechanga Resort + Casino’s executive chef, Duane Owen, is no stranger to the show. Chef Duane joins us to preview Pechanga’s upcoming Chocolate Decadence Event (February 10th) and the 9th Annual Pechanga Wine Festival on February 11th. Perfect Valentine’s Day gift…

Executive Chef Danilo Ibarra of the Marriott Vancouver Airport Hotel in Richmond. B.C. oversees The American Grille, The Lotus Land Lounge and all other food and beverage provided on-property. We’ll meet him.

Dominique and Cindy Duby are the Chief Chocolate Officers of Richmond’s one-of-a-kind boutique chocolatier, Wild Sweets. They join us in sweet conversation.

Executive Chef Angus An is the proprietor of Maenam, Vancouver Magazine’s selection as Best Thai Restaurant. He’s cooked at the James Beard Foundation in New York. We’ll talk about the flavor balance of Thai cuisine with Chef An as well as his growing restaurant empire.

A popular visitor attraction in Richmond is the River Rock Casino Resort located on the Fraser River. There are eight tempting dining options there including the fine-dining Tramonto and Chinese specialties at Sea Harbor Seafood Restaurant. Karsten Purbs, River Rock’s Food & Beverage Director, is our able guide.

Chinese, Taiwanese, Indian, Greek, Thai, Japanese, Italian – diners can enjoy authentic and delicious culinary styles from across the globe, without ever leaving Richmond. Richmond is home to more than 800 restaurants, half of them Asian and many highly acclaimed. Local food expert Lee Man, founding judge for the Chinese Restaurant Awards, joins us with commentary on Chinese New Year and the diversity of appealing cuisine in Richmond.

There is a burgeoning local wine industry in British Columbia. Sommelier Shiva Reddy, Wine Director & Assistant Manager of Royal Dinette (Vancouver Magazine’s Best New Restaurant 2016), uncorks this for us. BC wines are well represented on their menu.

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

Duane Owen of Pechanga Casino and ResortThe Pechanga Resort + Casino’s executive chef, Duane Owen, is no stranger to the show. Chef Duane joins us to preview Pechanga’s upcoming Chocolate Decadence Event (February 10th) and the 9th Annual Pechanga Wine Festival on February 11th.

CHOCOLATE DECADENCE EVENT

FRIDAY, FEBRUARY 10, 2017 • 7-10PM
VIP* Ticket $75 • General Admission $55 • Designated Driver $30

Enjoy an array of chocolates and pastries while sampling a variety of wines, domestic sparkling wines, champagnes, spirits and dessert wines along with live music.

*VIP ticket includes early entry beginning at 5:30PM, upgraded souvenir wine glass, sliced seasonal fruit, international and domestic cheese and tray-passed hors d’oeuvres.

9TH ANNUAL WINE FESTIVAL

SATURDAY, FEBRUARY 11, 2017 • 1-5PM
VIP* Ticket $85 • General Admission $65 • Designated Driver $40

LIVE MUSIC

The most notable wineries from Napa Valley, Sonoma County, Temecula, France, Italy, Spain, Argentina, Chile, Australia, New Zealand and beyond will offer a few hundred of their finest vintages along with live music. Sip and savor as you sample a variety of distinguished dishes from the award-winning chefs of Pechanga Resort & Casino.

Combo VIP Ticket $140 • Combo General Admission Ticket $100

Danilo IbarraExecutive Chef Danilo Ibarra of the Marriott Vancouver Airport Hotel in Richmond. B.C. oversees The American Grille, The Lotus Land Lounge and all other food and beverage provided on-property. We’ll meet him.

“A world of culinary delights awaits you at The American Grille. Located in the heart of Richmond at the Vancouver Airport Marriott Hotel, it is the city’s most popular business lunch and dinner destination. Offering a comfortable business-casual setting by day and elegant candlelit dining at sunset, The American Grille is sure to wow you and your guests.”

“Our menus offer the best of the season from the Pacific Northwest, celebrating the richness and diversity of North American cuisine, while incorporating the freshest local products available. Sample one of our specialties or just relax and people watch while enjoying one of our house made desserts.”

Dominique and CIndy DubyDominique and Cindy Duby are the Chief Chocolate Officers of Richmond’s boutique chocolatier, Wild Sweets. They join us in sweet conversation.

“As Canada’s only science-based cocoa bean-to-bar chocolate-makers, we turn premium cocoa beans into ‘Haute’ chocolates, novel confections & designer pastry. Located in Richmond, Greater Vancouver Region, BC, Canada.”

Angus AnExecutive Chef Angus An is the proprietor of Maenam, Vancouver Magazine’s selection as Best Thai Restaurant. He’s cooked at the James Beard Foundation in New York. We’ll talk about the flavor balance of Thai cuisine with Chef An as well as his growing restaurant empire.

Chef Angus An is a graduate of New York’s prestigious French Culinary Institute, where he worked under the world’s culinary greats including Jacques Pépin, Alain Sailhac and André Soltner, and later apprenticed at Jean-Georges Vongerichten’s legendary Jo-Jo. After graduating from the FCI, Angus trained under Chef Normand Laprise at Montréal’s Toqué before moving to London, UK, where he worked at Michelin-starred restaurants including The Ledbury and The Fat Duck. Following this he cooked at Chef David Thompson’s famed Nahm, which is also where Angus met his wife, Kate.

Upon returning to Vancouver, Kate and Angus opened their first restaurant, Gastropod. Lauded by diners and critics alike, Gastropod received several awards for cuisine and atmosphere before closing its doors in 2009.

In May of that year, Maenam was born. Serving authentic Thai dishes, the kitchen at Maenam is directed by both Angus and Thai-born Kate. Perennial winner of Vancouver Magazine’s “Best Thai” award, Maenam has also received rave reviews from The New York Times, USA Today, and Food & Wine magazine.

Karsten PurbsA popular visitor attraction in Richmond is the River Rock Casino Resort located on the Fraser River. There are eight tempting dining options there including the fine-dining Tramonto and Chinese specialties at Sea Harbor Seafood Restaurant. Karsten Purbs, River Rock’s Food & Beverage Director, is our able guide.

“Nestled along the Fraser River, in a gorgeous West Coast setting, River Rock is Western Canada’s only Four-Diamond Casino Resort, where luxury, ambiance and exceptional hospitality await. As with everything at River Rock, when it comes to accommodations, the choice is yours. Enjoy bright, contemporary, deluxe rooms at The Hotel, or relax in style and luxury in a suite at The Resort.”

“Fill your days with a variety of activities, including a visit to our first-class spa, or take a refreshing swim in the beautiful resort pool. Dine in your room or explore the resort and discover the restaurant that suits your mood. Take a stroll on the marina boardwalk, or sit back and relax on our gorgeous waterside patio at Curve Lounge. In the evening, take in a concert at the Show Theatre, and test your skill and luck at one of the largest, most dazzling casinos in Canada. At River Rock, the possibilities are truly endless.”

Lee ManChinese, Taiwanese, Indian, Greek, Thai, Japanese, Italian – diners can enjoy authentic and delicious culinary styles from across the globe, without ever leaving Richmond. Richmond is home to more than 800 restaurants, half of them Asian and many highly acclaimed.

Local food expert Lee Man, founding judge for the Chinese Restaurant Awards and contributor to Vancouver Magazine, joins us with commentary on Chinese New Year and the diversity of cuisine in Richmond. Lee is also a judge for the Vancouver Magazine Restaurant Awards.

Podcasts

Segment One: Show Preview with Andy Harris, Co-Host & Executive Producer
Segment Two: Duane Owen, Executive Chef, Pechanga Resort & Casino, Temecula
Segment Three: Executive Chef Danilo Ibarra of the Marriott Vancouver Airport Hotel
Segment Four: Dominique Duby of Wild Sweets, Richmond, B.C.
Segment Five: Executive Chef Angus An, Maenam, Vancouver
Segment Six: Karsten Purbs, Director, Food & Beverage, River Rock Casino Resort, Richmond, B.C.
Segment Seven: Lee Man, Chinese Food Expert & Founding Judge, Chinese Restaurant Awards
Segment Eight: Sommelier Rachel von Sturmer, Vancouver & Okanagan Valley, B.C.

Show 200, December 3, 2016: Show Preview with Executive Producer & Co-Host Andy Harris and Chef Andrew Gruel of Slapfish Restaurant Group

Andrew Gruel and Andy Harris celebrating the fourth anniversary of the SoCal Restaurant Show at SideDoor in Corona del MarWe’re a bit tardy but this Saturday we festively marked the 4th Anniversary of the debut of the “SoCal Restaurant Show” on AM 830 KLAA. Please join us via this podcast as we celebrate with a really big brunch show at SideDoor in Corona del Mar. Do I hear “Green Eggs” & Ham” Benedict” with hash browns and Applewood smoked bacon?

Executive Chef Andrew Gruel of the rapidly growing Slapfish empire with restaurants in Huntington Beach, Brea, Laguna Beach, Newport Beach, LAX, Irvine at UCI and, most recently, The Los Angeles Memorial Coliseum for Rams and USC Football, is back as today’s Guest Host. San Clemente is launching next. In May in Chicago during the National Restaurant Association’s annual conclave he received Nation’s Restaurant News’ Trendsetter MenuMaster Award for Slapfish.

On to a tasty preview of this Saturday’s show…

The most eagerly anticipated restaurant opening of the year is the long-in-the-works Farmhouse Café at Roger’s Gardens in Corona del Mar. The executive chef/proprietor is Rich Mead. Rich is fondly remembered by local foodies for Sage and Sage on the Coast. Rich pops out of the busy Farmhouse kitchen for a bit to join us.

CulinaryLab Contemporary Cooking School in Tustin offers an immersive, hands-on education for all levels of cooks including aspiring chefs, serious home cooks and industry professionals. Chef Director Ryan Wagner, C.E.C. is the founder of the program. We’ll meet him.

Ryan Wilson> is the Vice President and Executive Chef for Lawry’s Restaurants, Inc. the parent company of SideDoor. He represents the 4th generation of Frank/Van de Kamp Family ownership. Executive Chef Ryan is our guest.

Orange County craft beer enthusiasts know Victor Novak as the long-time, acclaimed head brewer of Taps in Brea. He’s also responsible for graciously mentoring many of the prominent young brewers among the new wave of award-winning OC craft breweries. In late 2014 he joined the brewing team at the fast-growing Golden Road Brewing and is now their Brewmaster. Victor is tapping a fresh keg with us.

When 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. He joins us.

The innovative cocktail program at SideDoor is an important attraction. New to SideDoor is Lead Barman, Randy Thais. Randy is an adjunct professor by day and a barman by night. He’s crafting something special for us as a guest…

The Pechanga Resort & Casino in Temecula has a long Holiday tradition of baking and decorating eye-catching gingerbread houses for sale until Christmas to their appreciative guests. Their acclaimed Executive Pastry Chef, Jean-Jacques Granet (he has worked on three continents) joins us with all the sweet details.

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