Show 134, August 8, 2015: Show Preview with Guest Host Chef Andrew Gruel & Executive Producer & Co-Host Andy Harris

Andrew GruelExecutive Chef Andrew Gruel of the rapidly growing Slapfish empire with restaurants in Huntington Beach, Laguna Beach, Newport Beach, LAX, and now, Irvine at UCI, is back as today’s special Guest Host.

Next a tempting preview of Saturday’s ample show and definitely not for dieters. With any luck we will always leave you hungry and thirsty. In our case that’s probably a good thing…

Golden Foodie AwardsIt’s the last week of voting for the 2015 Golden Foodie Awards. The categories up for the people’s choices are Best Beer Selection, Best Wine, Best Pizza, Best Steak, Best Burger, Best California Cuisine and Best Seafood. Take a minute and vote your choice. A favorite restaurant will absolutely appreciate it!

If you feel so inclined we politely encourage you to consider voting for our Co-Host, Chef Andrew Gruel’s, Slapfish, for Best Seafood. www.goldenfoodieawards.com. Click on “Vote” and write in “Slapfish” for “Best Seafood.” Thanks so much for your appreciated support!

When it comes to Breakfast and Brunch in Fullerton, new and buzzworthy is Grits. “Grits is the new Fullerton home of Chef Cody Storts. The concept is classic Southern comfort food done with California creativity. The Kitchen is wide open and built to scratch-make everything that comes out of it. The food is real. Fresh, local, simple and clean. Nothing processed. Nothing corporate. Nothing boring.”

Finca la Carrodilla is one of the newer standout wineries in the Guadalupe Valley in Northern Baja attracting a lot of deserved attention. The winery is certified organic. It’s a 20-acre passion project of the Castro Family with the youthful Fernando Perez Castro overseeing the effort. He’s also the self-taught winemaker. The artfully landscaped and colorful grounds are designed to conserve water. The distinctive winery building is architecturally significant with a roof deck garden as part of the entry.

The very hands-on Sal Maniaci has presided over Sapori Ristorante in Newport Beach for over 25 years. He had a good pizza on the menu but wasn’t quite satisfied with it. Using his Italian roots for inspiration he researched wood-fired Neapolitan pizza and the result is Pizzeria Sapori adjacent to Sapori Ristorante. It features, of course, traditional Italian Neapolitan-style pizza baked in a wood-fired oven imported from Naples. You’ll hear from Sal himself what an incredible process making the dough is!

It’s time to talk wine again with our resident authority Kyle Meyer of The Wine Exchange in Santa Ana. There are a lot of obscure “green” terms being used in marketing wine these days. You have organic, sustainable and biodynamic being used. Also, what is skin contact and dry farmed when it comes to wine ? Kyle, a pleasantly regular fellow, will enthusiastically share with us what we really need to know in understandable English.

It’s safe to say Chef Amar Santana of Broadway by Amar Santana in Laguna Beach has created quite a following for himself in Orange County. He was recently recognized by the Orange County Register as one of the five top toques. Not bad for a 33-year old who immigrated to the United States when he was 13. We’ll meet Chef Amar and talk about his eagerly anticipated (and soon to open) Spanish concept, Vaca in Costa Mesa.

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

 

Play

Show 134, August 8, 2015: Sal Maniaci, Proprietor, Pizzeria Sapori, Newport Beach

Sal ManiaciThe very hands-on Sal Maniaci has presided over Sapori Ristorante in Newport Beach for over 25 years. There is a lot to be said for longevity in a very tough market.

He had a good pizza on the menu but wasn’t quite satisfied with it. Using his Italian roots (he’s from Sicily) for inspiration he researched wood-fired Neapolitan pizza and the result is Pizzeria Sapori adjacent to Sapori Ristorante. It features, of course, traditional Italian Neapolitan-style pizza baked in a wood-fired oven imported from Naples.

What truly sets Pizzeria Sapori apart from others is the science behind the pizza dough. Sal and his team use a “mother” dough from a strain of yeast that is 80 years old. It is incorporated into each and every batch of dough, which they allow to mature for 72 hours. The result is a far superior crust – one that is soft yet crispy, thin but slightly chewy.

You’ll hear from Sal himself what an incredible process making the dough is!

 

Play

Show 134, August 8, 2015: Sal Maniaci, Proprietor, Pizzeria Sapori, Newport Beach Continues…

Sal Maniaci at Pizzeria SaporiSal Maniaci, the owner and chef of Sapori Ristorante has served the flavors of Italy to Newport Beach for over 25 years. Earlier this year he decided to take his Italian roots to wood-fired Neapolitan pizza with the opening of Pizzeria Sapori. Located adjacent to Sapori Ristorante, Pizzeria Sapori features traditional Italian Neapolitan-style pizza baked in a wood-fired oven imported from Naples.

What to Expect? “Simplicity. Authentic Neapolitan pizza uses very few ingredients and light toppings. You won’t see us adding “extra cheese” here. Your pizza is not burned. Charring is normal and this is a key feature of Neapolitan pizza. Your pie will be a bit charred with a high border “cornicione” or “frame” of the pizza. It won’t come sliced. True Neapolitan pizza is served whole to prevent sogginess and to maintain the integrity of the dough we spend a lot of TLC making for you. But if you’d like it sliced, no problem – just ask.”

The bread for the ample Panini (lunch only) comes from the dough used for the pizza and is baked-to-order in the wood-burning oven. One of the house signatures is the Siciliano. It’s grilled eggplant, mozzarella, tomato, pesto, pecorino cheese and extra-virgin olive oil.

Play

August 15: Cody Storts, Finca la Carrodilla, Sapori Ristorante, Wine Exchange, Amar Santana

Podcasts

Segment One: Show Preview with Guest Host Chef Andrew Gruel & Executive Producer & Co-Host Andy Harris
Segment Two: Chef Cody Storts, Grits, Fullerton
Segment Three: Finca la Carrodilla Winery and Proprietor Fernando Perez Castro
Segment Four: Sal Maniaci, Proprietor, Pizzeria Sapori, Newport Beach Part One
Segment Five: Sal Maniaci, Proprietor, Pizzeria Sapori, Newport Beach Part Two
Segment Six: Kyle Meyer, Co-Proprietor, The Wine Exchange
Segment Seven: Chef Amar Santana, Broadway by Amar Santana, Laguna Beach Part One
Segment Eight: Chef Amar Santana, Broadway by Amar Santana, Laguna Beach Part Two

Andrew GruelExecutive Chef Andrew Gruel of the rapidly growing Slapfish empire with restaurants in Huntington Beach, Laguna Beach, Newport Beach, LAX, and now, Irvine at UCI, is back as today’s special Guest Host.

Next a tempting preview of Saturday’s ample show and definitely not for dieters. With any luck we will always leave you hungry and thirsty. In our case that’s probably a good thing…

Golden Foodie AwardsIt’s the last week of voting for the 2015 Golden Foodie Awards. The categories up for the people’s choices are Best Beer Selection, Best Wine, Best Pizza, Best Steak, Best Burger, Best California Cuisine and Best Seafood. Take a minute and vote your choice. A favorite restaurant will absolutely appreciate it!

When it comes to Breakfast and Brunch in Fullerton, new and buzzworthy is Grits. “Grits is the new Fullerton home of Chef Cody Storts. The concept is classic Southern comfort food done with California creativity. The Kitchen is wide open and built to scratch-make everything that comes out of it. The food is real. Fresh, local, simple and clean. Nothing processed. Nothing corporate. Nothing boring.”

Finca la Carrodilla is one of the newer standout wineries in the Guadalupe Valley in Northern Baja attracting a lot of deserved attention. It’s certified organic. It’s a 20-acre passion project of the Castro Family with the youthful Fernando Perez Castro overseeing the effort. He’s also the self-taught winemaker. The artfully landscaped and colorful grounds are designed to conserve water. The winery building is architecturally significant with a roof deck garden as part of the entry.

The very hands-on Sal Maniaci has presided over Sapori Ristorante in Newport Beach for over 25 years. He had a good pizza on the menu but wasn’t quite satisfied with it. Using his Italian roots for inspiration he researched wood-fired Neapolitan pizza and the result is Pizzeria Sapori adjacent to Sapori Ristorante. It features, of course, traditional Italian Neapolitan-style pizza baked in a wood-fired oven imported from Naples. You’ll hear from Sal himself what an incredible process making the dough is!

It’s time to talk wine again with our resident authority Kyle Meyer of The Wine Exchange in Santa Ana. There are a lot of obscure “green” terms being used in marketing wine these days. You have organic, sustainable and biodynamic being used. Also, what is skin contact and dry farmed when it comes to wine ? Kyle, a pleasantly regular fellow, will enthusiastically share with us what we really need to know in understandable English.

It’s safe to say Chef Amar Santana of Broadway by Amar Santana in Laguna Beach has created quite a following for himself in Orange County. He was recently recognized by the Orange County Register as one of the five top toques. Not bad for a 33-year old who immigrated to the United States when he was 13. We’ll meet Chef Amar and talk about his eagerly anticipated (and soon to open) Spanish concept, Vaca, in Costa Mesa.

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

Cody StortsWhen it comes to Breakfast and Brunch in Fullerton, new and buzzworthy is Grits. They take Brunch seriously. One of their catch-phrases is : “Because BRUNCH in Fullerton needs a kick in the ass.”

“Grits is the new Fullerton home of Chef Cody Storts. The concept is classic Southern comfort food done with California creativity. The Kitchen is wide open and built to scratch-make everything that comes out of it. The food is real. Fresh, local, simple and clean. Nothing processed. Nothing corporate. Nothing boring.”

Chef Cody also has an affinity for creative creations with grits. After all he is from Texas. How about Jalapeno Cheddar Grits with white grits, roasted red fresno chiles and a sunny egg?

All the appealing baked goods and desserts are prepared right there. Look for Skillet Cornbread with bacon and maple & brown sugar butter and Biscuits & Bone Marrow with sweet butter, fresh fruit and seasonal jam.

Breakfast and Brunch are now a destination in Fullerton.

Fernando Perez Castro-Finca la Carrodilla, opened to visitors in 2014, is one of the newer standout wineries in the Guadalupe Valley in Northern Baja attracting a lot of deserved attention. It’s unusually certified organic. Finca is a 20-acre passion project of the Castro Family with the youthful Fernando Perez Castro overseeing the effort. He’s also the self-taught winemaker. Their sister winery in the Guadalupe Valley is Lomita Vinicola Mexicana.

The artfully landscaped and colorful grounds are designed to conserve water. The winery building is architecturally significant with a roof deck garden as part of the entry.

There is actually an Agronomist on staff to supervise all the planting and organic gardens. Fruits and vegetables are raised there which are purchased by quality- minded wine country restaurants. Eventually farm animals will be part of the project. They already raise honey bees.

Initial varietals use Chenin Blanc, Cabernet Sauvignon , Shiraz and Tempranillo grapes.

All of the Finca La Carrodilla wines are now available in the USA via www.lmawines.com. The San Diego-based distributor is LA Mision Associates.

Proprietor Fernando Perez Castro is our guest.

Sal ManiaciThe very hands-on Sal Maniaci has presided over Sapori Ristorante in Newport Beach for over 25 years. There is a lot to be said for longevity in a very tough market.

He had a good pizza on the menu but wasn’t quite satisfied with it. Using his Italian roots (he’s from Sicily) for inspiration he researched wood-fired Neapolitan pizza and the result is Pizzeria Sapori adjacent to Sapori Ristorante. It features, of course, traditional Italian Neapolitan-style pizza baked in a wood-fired oven imported from Naples.

What truly sets Pizzeria Sapori apart from others is the science behind the pizza dough. Sal and his team use a “mother” dough from a strain of yeast that is 80 years old. It is incorporated into each and every batch of dough, which they allow to mature for 72 hours. The result is a far superior crust – one that is soft yet crispy, thin but slightly chewy.

You’ll hear from Sal himself what an incredible process making the dough is!

Sal Maniaci, the owner and chef of Sapori Ristorante has served the flavors of Italy to Newport Beach for over 25 years. Earlier this year he decided to take his Italian roots to wood-fired Neapolitan pizza with the opening of Pizzeria Sapori. Located adjacent to Sapori Ristorante, Pizzeria Sapori features traditional Italian Neapolitan-style pizza baked in a wood-fired oven imported from Naples.

What to Expect? “Simplicity. Authentic Neapolitan pizza uses very few ingredients and light toppings. You won’t see us adding “extra cheese” here. Your pizza is not burned. Charring is normal and this is a key feature of Neapolitan pizza. Your pie will be a bit charred with a high border “cornicione” or “frame” of the pizza. It won’t come sliced. True Neapolitan pizza is served whole to prevent sogginess and to maintain the integrity of the dough we spend a lot of TLC making for you. But if you’d like it sliced, no problem – just ask.”

Kyle Meyer of Wine ExchangeIt’s time to talk wine again with our resident authority Kyle Meyer, the Co-proprietor of The Wine Exchange in Santa Ana. There are a lot of obscure “green” terms being used in marketing wine these days. You have organic, sustainable and biodynamic being mentioned. What’s the difference between an organic and biodynamic wine anyway? Also, what is skin contact and dry farmed when it comes to wine?

Kyle, a pleasantly regular fellow, will enthusiastically share with us what we really need to know “about being green” when it comes to wine in understandable English.

Amar SantanaIt’s safe to say Chef Amar Santana of Broadway by Amar Santana in Laguna Beach has created quite a following for himself in Orange County. He was recently recognized by the Orange County Register as one of the five top toques. Not bad for a 33-year old who immigrated to the United States when he was 13.

Broadway by Amar Santana, located in the heart of beautiful Laguna Beach, opened in 2011. The restaurant evokes the culinary style and ambiance of New York City where Chef Amar received his early culinary training.

Inspired by the legitimate theaters in Manhattan, award-winning Chef Amar along with his partners Ahmed Labbate and Rich Cadarette, create an atmosphere where the food becomes the main show. The restaurant’s menu is inspired by the creativity of Santana and his version of Modern Cuisine of The Americas. It features top quality ingredients, with a focus on local farmers who can provide the menu’s seasonal requirements.

The interior reflects an industrial New York look with an open kitchen that is center stage. There are six coveted seats at the chef’s table overlooking the activity of the kitchen. One of the restaurants’ distinctive features is an intimate speakeasy cocktail bar featuring the faithful creations of master bartenders.

The most talked-about restaurant opening of the year in Orange County is Amar Santana’s Vaca in Costa Mesa. It’s possibly his take on either a Spanish tapas spot or Spanish steakhouse. Details have been securely under wraps. We’re sure Chef Amar has spent a lot of time in Spain studying the cuisine.

We’ll find out a lot more with Chef Amar Santana…

Podcasts

Segment One: Show Preview with Guest Host Chef Andrew Gruel & Executive Producer & Co-Host Andy Harris
Segment Two: Chef Cody Storts, Grits, Fullerton
Segment Three: Finca la Carrodilla Winery and Proprietor Fernando Perez Castro
Segment Four: Sal Maniaci, Proprietor, Pizzeria Sapori, Newport Beach Part One
Segment Five: Sal Maniaci, Proprietor, Pizzeria Sapori, Newport Beach Part Two
Segment Six: Kyle Meyer, Co-Proprietor, The Wine Exchange
Segment Seven: Chef Amar Santana, Broadway by Amar Santana, Laguna Beach Part One
Segment Eight: Chef Amar Santana, Broadway by Amar Santana, Laguna Beach Part Two