Show 219, April 15, 2017: 4th Annual The Big Cheese Festival & Competition: “People’s Choice” Winner

The Big Cheese Grilled Cheese CompetitionThe “SoCal Restaurant Show” was honored to be part of the Judges’ Panel for the 4th Annual “The Big Cheese” Grilled Cheese Festival & Competition on National Grilled Cheese Day at Orange’s Provisions Market.

We’ll chat with the winner of the People’s Choice recognition, Lisa Gilmore, and recap the winning sandwich from the Judges’ Panel (The Water Brewery with Chefs Carli Savedra and Raya Belna.)

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Show 218, April 8, 2017: Show Preview with Co-Host Andy Harris

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

“The Big Cheese” Grilled Cheese Festival & Competition (4th Annual) returns to Provisions Market in Orange on the evening of Wednesday, April 12th. It’s National Grilled Cheese Day of course! Event Co-Founder Chef Greg Daniels (Haven Gastropub & Provisions Market) and Chef Max Schlutz of Sessions West Coast Deli are our appropriately melty & cheesy guests.

Ever wonder how Orange Coast magazine’s annual April Restaurant issue comes together? Orange Coast’s long-time Dining Critic Gretchen Kurz shares an exclusive behind-the-scenes peek into this year’s 30-plus favorite restaurants and the bizarrely inexplicable “Orange Coast Curse.”  Do restaurant critics have “Pet Peeves”? You bet, and we’ll discover some of Gretchen’s most bothersome…

Innovating the outstanding gameday experience with new levels of flavor and fun, the Los Angeles Angels of Anaheim and Legends Hospitality have further expanded the menus and fan apparel and collectible retail destinations at Angel Stadium of Anaheim for the 2017 MLB Season. It officially premiered on April 7 when the Angels played the Seattle Mariners for the season home opener, with an even more outstandingly diverse and exciting selection of food, beverage and retail destination options and items will satisfy fan appetites for big delicious flavor and premium Angels branded gear with custom and personalized detail. Halos’ Executive Chef Robert Biebrich of Legends Hospitality joins us.

The Santa Maria area is known for classic Santa Maria BBQ, pinquito beans, and great California Pinot Noir, Syrah and Chardonnay. All of these tasty elements come together on the menu at Far Western Tavern in Orcutt established in 1958. Co-Proprietress, Susan Righetti (representing the founding Minetti Family) joins us. It’s quite a meaty story…

Chef Andrew Gruel is on the road today in the wilds of New Mexico. He’ll rejoin us next Saturday just in time for our Easter Show.

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

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April 8: The Big Cheese, Gretchen Kurz, Angels Baseball Bites, Far Western Tavern

Podcasts

Segment One: Show Preview with Co-Host Andy Harris
Segment Two: “The Big Cheese” Grilled Cheese Festival & Competition
Segment Three: Gretchen Kurz, Dining Writer, Critic, Orange Coast Magazine Part One
Segment Four: Gretchen Kurz, Dining Writer, Critic, Orange Coast Magazine Part Two
Segment Five: Executive Chef Robert Biebrich, Angel Stadium, Legends Hospitality Part One
Segment Six: Executive Chef Robert Biebrich, Angel Stadium, Legends Hospitality Part Two
Segment Seven: Susan Righetti, Far Western Tavern & Susie Q’s Brand, Santa Maria & Orcutt, CA Part One
Segment Eight: Susan Righetti, Far Western Tavern & Susie Q’s Brand, Santa Maria & Orcutt, CA Part Two

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

“The Big Cheese” Grilled Cheese Festival & Competition (4th Annual) returns to Provisions Market in Orange on the evening of Wednesday, April 12th. It’s National Grilled Cheese Day of course! Event Co-Founder Chef Greg Daniels (Haven Gastropub & Provisions Market) and Chef Max Schlutz of Sessions West Coast Deli are our melty & cheesy guests.

Ever wonder how Orange Coast magazine’s annual April Restaurant issue comes together? Orange Coast’s long-time Dining Critic Gretchen Kurz shares an exclusive behind-the-scenes peek into this year’s 30-plus favorite restaurants and the bizarrely inexplicable “Orange Coast Curse.”  Do restaurant critics have “Pet Peeves” ? You bet, and we’ll discover some of Gretchen’s most bothersome…

Innovating the outstanding gameday experience with new levels of flavor and fun, the Los Angeles Angels of Anaheim and Legends Hospitality have further expanded the menus and fan apparel and collectible retail destinations at Angel Stadium of Anaheim for the 2017 MLB Season. Officially premiering on April 7 when the Angels play the Seattle Mariners season home opener, an even more outstandingly diverse and exciting selection of food, beverage and retail destination options and items will satisfy fan appetites for big delicious flavor and premium Angels branded gear with custom and personalized detail. Halos’ Executive Chef Robert Biebrich joins us.

The Santa Maria area is known for classic Santa Maria BBQ, pinquito beans, and great California Pinot Noir, Syrah and Chardonnay. All of these tasty elements come together on the menu at Far Western Tavern in Orcutt established in 1958. Co-Proprietress, Susan Righetti (representing the founding Minetti Family) joins us. It’s quite a meaty story…

Chef Andrew Gruel is on the road today in the wilds of New Mexico. He’ll rejoin us next Saturday.

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

The Big Cheese Grilled Cheese Competition“The Big Cheese” Grilled Cheese Festival & Competition (4th Annual) returns to Provisions Market in Orange on the evening of Wednesday, April 12th.

In celebration of National Grilled Cheese Month in April, Provisions Market and OC Baking Company will once again join forces to host The Big Cheese, Orange County’s grilled cheese festival and competition. Event Co-Founder Chef Greg Daniels and his fellow OC Chefs will compete for the title of “The Big Cheese” in this 4th annual event to be held on National Grilled Cheese Day on Wednesday, April 12th from 6 p.m. to 8 p.m. at Provisions Market (143 N. Glassell Street, Orange, CA 92866).

OC Baking Company Master Baker Dean Kim will supply locally produced freshly baked bread to the competing chefs, while the farmer-owned dairy cooperative Tillamook County Creamery Association will offer a selection of its award-winning butter and cheeses for use at the festival, including new Farmstyle Cut Shredded Cheese crafted for ideal melt. Competing chefs will present their own spin on the classic grilled cheese sandwich that will be evaluated by a panel of judges who will determine The Big Cheese 2017. In addition, the festival attendees will sample and then vote on a “People’s Choice” winner from the collection of high-profile chef participants including Amar Santana of Vaca and Broadway by Amar Santana.

“This is our 4th year, and I love how this event keeps bringing our local chefs together in a lighthearted competition to melt cheese and make people smile,” commented Chef Greg Daniels, who oversees the kitchens at Provisions Market and Haven Gastropub.

Event Co-Founder Chef Greg Daniels (Haven Gastropub & Provisions Market) and Chef Max Schlutz of Sessions West Coast Deli are our melty & cheesy guests.

Orange Coast Best Restaurants 2017Ever wonder how Orange Coast magazine’s annual April Restaurant issue comes together? Orange Coast’s long-time Dining Critic Gretchen Kurz shares an exclusive behind-the-scenes peek into this year’s 30-plus favorite restaurants and the bizarrely inexplicable “Orange Coast Curse.”  Do restaurant critics have “Pet Peeves?” You bet, and we’ll discover some of Gretchen’s most bothersome…

“Where should we eat? Some foodies never ask this, as they always have a hot place in mind. Other friends are open to anything, any time. When I have to decide where to go, it’s usually about the atmosphere as much as the food. A rainy day lunch with girlfriends calls for a different venue than a special-occasion date night. And what better way to please out‑of‑town guests than Sunday brunch on a waterfront patio?”

“Whatever your appetite, we’re sure to have something that suits you in our Best Restaurants feature (Page 116) as we’ve tripled the size of our list this year and broken it into categories. So you won’t just find the best new restaurants, but also the classics, most-improved spots, and delightful one-of-a-kind places, among other groupings. This issue is a fascinating chance to get into the head of our dining critic, Gretchen Kurz. She comes in for a planning meeting, we talk trends, what she likes (and doesn’t), and we leave those meetings excited and hungry—no more food meetings before lunch! One pattern we’re noticing is fewer lunch options. About half of the 30-plus restaurants we feature in this issue don’t offer weekday lunch and have added weekend brunch instead. Other places have decided to focus only on daytime dining. The scene in Orange County is shifting, and sometimes it moves fast—we had to swap or remove at least three dining listings in our last issue just before we went to print. Keeping up is a challenge we relish, most of the time. Be sure to check out Gretchen’s essay about the downsides of her job (Page 125). It will make you grateful to be able to choose where you eat after she does the preliminary work.”

Best Restaurants is the April 2017 issue of Orange Coast – The Magazine of Orange County. “For the first time, we (Orange Coast) give you an expanded list of O.C.’s standout restaurants—everything from new to classic, cozy favorites to attention-getters.”

Robert BiebrichInnovating the outstanding gameday experience with new levels of flavor and fun, the Los Angeles Angels of Anaheim and Legends Hospitality have further expanded the menus and fan apparel and collectible retail destinations at Angel Stadium of Anaheim for the 2017 MLB Season.

Officially premiering on April 7 when the Angels play the Seattle Mariners season home opener, an even more outstandingly diverse and exciting selection of food, beverage and retail destination options and items will satisfy fan appetites for big delicious flavor and premium Angels branded gear with custom and personalized detail.

From mouthwatering, on-trend recipes crafted from premium fresh ingredients, to sensational pairings with craft beers and cocktails, to fan apparel tailored to each fan’s preference, the 2017 season at Angel Stadium of Anaheim is sure to exceed fan expectations with the innovation and energy that are a Southern California tradition and standard.

Halos’ Executive Chef Robert Biebrich joins us with all the crave-worthy details. Here’s his his overview of what’s new in food and beverage at Angel Stadium for 2017.

Super Food Salad is new from Melissa’s. It’s baby and Tuscan kale blend with quinoa, roasted sweet potatoes, dried cherries, golden carrots, edamame, toasted walnuts and pumpkin seeds with a zesty lime vinaigrette. Location: Melissa’s at 1st & 3rd Base Food Court on Field Level, plus The Corner Market, Section 221 Terrace Level, as well as In Seat Service.

Crafty Dawg Signature “Pastrami Dawg” – all-beef hotdog topped with shaved pastrami, sauerkraut and sweet and spicy mustard. Location: Section 127 Field Level and 420 View Level

Oke Poke – a fresh and satisfying poke bowl destination with all the classic Hawaiian dish elements, and variety. Fans will be able to custom build a bowl or burrito started with tuna or salmon with choice of brown or white rice in the following options: Crunchy Garlic – ‘Oke’ garlic sauce, ginger, sesame oil, honey; Fire Cracker – spicy mayo, ‘Oke’ garlic sauce, sesame seeds, Hawaiian sea salt; Okeechi -Korean Napa cabbage, minced garlic, kimchee sauce; Bailey – ‘Oke’ sweet chili, cucumber, carrots, cilantro, scallions, sesame seeds.   Also featuring authentic Hawaiian shaved ice. Location: 3rd base food court on Field Level, In Seat Service and The Corner Market, Section 221 on Terrace Level.

LA Rotisserie Opening later in the season, this new destination eatery delivers a new incredible dining experience of fresh and delectable fine roasted meats and poultry to our concessions concourse. Located directly behind home plate on field level this new location will feature a delicious variety of composed salads and slow roasted chicken roasted with savory spices, served as a wholesome platter or in hand-crafted sandwiches. Location: Behind Home Plate on Field Level.

Susan RighettiThe Santa Maria area is known for classic Santa Maria BBQ, pinquito beans, and great California Pinot Noir, Syrah and Chardonnay. All of these tasty elements are on the menu at Far Western TavernContemporary California Ranch Cuisine in Orcutt established in 1958.

“Welcome to the Far Western Tavern – Contemporary California Ranch Cuisine inspired by local traditions. For more than five decades, spanning three generations of Minetti family ownership, the Far Western Tavern has been driven by a timeless appreciation for regional cuisine and an inherited commitment to hospitality.”

“Our restaurant is recognized as a landmark of Santa Maria Style Barbecue, a renowned regional fare rooted in native ingredients and methods that were first popularized by 19th century rancheros. Our menu blends this local barbecue style with other dishes that reflect our family’s heritage in the Santa Maria Valley’s Swiss-Italian ranching community. Our menus are graced with fresh flavors from the nearby farms, ranches and vineyards.”

“The Far Western Tavern was established in 1958 by Clarence and Rosalie Minetti along with Rosalie’s cousin Richard Maretti and his wife Jean. Originally located in the historic Palace Hotel building in the town of Guadalupe, the Far Western Tavern quickly became a hometown favorite, attracting locals and visitors alike with its legendary fare and welcoming ambiance. Today the restaurant has its home in a beautiful building in Old Town Orcutt.”

“Since those early days, the Far Western Tavern has outlasted countless culinary trends, remaining true to its original style while keeping pace with contemporary tastes. As Clarence was fond of saying, “To last in this business, you have to like people and you have to serve great food. It’s that simple.” Today, Clarence and Rosalie’s children and grandchildren remain committed to advancing the Far Western Tavern tradition.”

Co-Proprietress, Susan Righetti (representing the founding Minetti Family) joins us. She is also the proprietress of Susie Q’s Brand, purveyors of gift packages of signature local food products. It’s all quite a meaty story…

“Welcome to the Far Western Tavern—contemporary California ranch cuisine inspired by local traditions.”

“Our restaurant is recognized as a landmark of Santa Maria Style Barbecue, a renowned regional fare rooted in native ingredients and methods that were first popularized by 19th century rancheros.”

“Our menu blends this local barbecue style with other dishes that reflect our family’s heritage in the Santa Maria Valley’s Swiss-Italian ranching community, all prepared with fresh flavors from nearby farms, ranches and vineyards.”

Buon appetito!

-The Minetti Family

“Sharing the unique flavors of the Santa Maria Valley with the world”

“As a young girl, Santa Maria style cuisine was always a central part of gatherings at our family ranch. I can still recall the aroma of my mom’s beans simmering on the stove, while ranch-raised steaks, seasoned with the perfect blend of garlic, salt and pepper, sizzled over coals of red oak.”

“This style of cooking, pioneered by Spanish vaqueros of the Santa Maria valley over a hundred years ago, is unique to the central coast of California. The cuts of meat, the flavorful seasonings and the use of local ingredients, like plump, pink pinquito beans, have been passed down for generations; including to my parents, whose love of Santa Maria barbeque led them to open the Far Western Tavern in 1958.”

“While I was working at my parent’s restaurant I enjoyed meeting diners from all over the world who traveled here to experience Santa Maria cuisine. It inspired me to find a way to share the wonderful flavors of my family’s culinary heritage beyond the restaurant. So in 1981, I created the first Susie Q Brand products and created relationships with local grocers who kindly put them on their store shelves.”

“I’m proud that Susie Q Brand is the original maker of authentic, artfully-crafted Santa Maria style food, and even as we’ve grown, we’re still a family run business. Today my children, and even grandchildren, help us share more of our family recipes, including delicious Santa Maria style salsas, locally grown pinquito beans, and red oak chips for grilling – everything you need to create an authentic Santa Maria style barbeque in your own home!” – Susan Righetti

Podcasts

Segment One: Show Preview with Co-Host Andy Harris
Segment Two: “The Big Cheese” Grilled Cheese Festival & Competition
Segment Three: Gretchen Kurz, Dining Writer, Critic, Orange Coast Magazine Part One
Segment Four: Gretchen Kurz, Dining Writer, Critic, Orange Coast Magazine Part Two
Segment Five: Executive Chef Robert Biebrich, Angel Stadium, Legends Hospitality Part One
Segment Six: Executive Chef Robert Biebrich, Angel Stadium, Legends Hospitality Part Two
Segment Seven: Susan Righetti, Far Western Tavern & Susie Q’s Brand, Santa Maria & Orcutt, CA Part One
Segment Eight: Susan Righetti, Far Western Tavern & Susie Q’s Brand, Santa Maria & Orcutt, CA Part Two

Show 168, April 23, 2016: Show Preview with Executive Producer & Co-Host Andy Harris & Chef Andrew Gruel

Andrew Gruel at the AM830 KLAA StudiosExecutive Chef Andrew Gruel of the rapidly growing Slapfish empire with restaurants in Huntington Beach, Laguna Beach, Newport Beach, LAX, Irvine at UCI and, most recently, Brea, is back as today’s special Guest Host.

Congrats to Co-Host Chef Andrew Gruel on his Nation’s Restaurant News 2016 Menu Masters Award as a Trendsetter. Presented annually by Nation’s Restaurant News, the prestigious awards honor outstanding foodservice research and development. Chef Andrew will receive his MenuMaster Award in a by-invitation-only reception at The Drake Hotel in Chicago on May 21st during the National Restaurant Association’s convention.

Now an enticing sneak peak of Saturday’s appetizing show and not, with profuse apologies, for dieters. If we’re doing it right we will always leave you hungry and thirsty. In our case that’s actually a good thing…

One of the newest additions to Santa Ana’s 4th Street Market is Pig Pen Delicacy. It’s a fresh take on American comfort food using an array of sophisticated and modern interpretations of bacon and pork favorites. Co-owner and Director of Operations Jason Trinh joins us with all the pork-a-licious details.

It’s time for America’s favorite pastime…Ballpark food. It’s our always anticipated annual report on what’s new on the menu at Angel Stadium with Executive Chef Robert Biebrich. It’s the 50th season at Angel Stadium so expect to be impressed.

Since The Pie Hole launched in The Arts District of Downtown L.A. in 2011 it’s been a word-of-mouth and social media sensation. The Pie Hole offers fresh baked sweet pie by the slice, individual savory pies, and their own premium coffee. Co-owner Sean Brennan joins us with his fresh-from-the-oven recipe for sweet (and savory) success.

The Four Brix Winery in Ventura grew out of three couples’ hobby of making premium wine at home for their appreciative friends. The Winery represents a throwback to the days of blended wines made in California. Winemaker and Partner Gary Stewart uncorks it for us.

One of the more unusual finds at the recent Natural Products Expo West in Anaheim was Tin Star Foods. They produce Cultured Ghee and Cultured Brown Butter in small batchers. Tin Star Foods Founder, Hima Pandya, is our guest.

The annual Dine LBC – Long Beach Restaurant Week is taking place April 23 – May 1, 2016. Each participating restaurant from twelve unique neighborhoods in the city offers a three course menu priced at $20, $30, $40 or $50, either per guest with wine pairing options at fine dining locations OR dinner for two priced at $20, $30, $40 or $50, where diners share an appetizer, each enjoy their own entree, then share a dessert at more casual establishments. One of the participating restaurants in DINE LBC is Domenico’s Italian Restaurant, Long Beach’s oldest restaurant. Proprietor Mike Rhodes joins us.

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

Play

Show 167, April 9, 2016: Show Preview with Executive Producer & Co-Host Andy Harris & Chef Andrew Gruel

Program Note for Saurday, April 16thOur Halos are playing an unusual 11:10 a.m. start on the road with the Minnesota Twins. We’ll be back with another big show on April 23rd at 10:00 a.m. See you then.

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

Now an enticing sneak peak of Saturday’s mouthwatering show and not, with profuse apologies, for dieters. If we’re doing it right we will always leave you hungry and thirsty. In our case that’s actually a good thing…

The annual Dine LBC – Long Beach Restaurant Week is taking place April 23 – May 1, 2016. Each participating restaurant from twelve unique neighborhoods in the city offers a three course menu priced at $20, $30, $40 or $50, either per guest with wine pairing options at fine dining locations OR dinner for two priced at $20, $30, $40 or $50, where diners share an appetizer, each enjoy their own entree, then share a dessert at more casual establishments. Producer Terri Henry and Executive Chef David MacLennan of James Republic (an encoring participating restaurant) are our guests.

The Pacific Food & Beverage Museum is inaugurating The Thoughtful Feast,” a new series of curated dinners that highlight the culinary heritage of Southern California, the Pacific Coast, American West, and beyond. The first dinner on April 11th will focus on a region of the American South that in the early 1700s developed a cosmopolitan cuisine. Host Chef Brian Dunsmoor of Hatchet Hall in Culver City and The Pacific Food & Beverage’s Museum’s Philip Dobard are with us to set the ample table.

Noted gourmand Darrell Corti of Corti Brothers gourmet grocery and spirit purveyors in Sacramento is the Chairman of the globally respected L.A. International Extra Virgin Olive Oil Competition. We’ll chat about the Best of Show award recipients and lots more. TheDailyMeal.com has dubbed him one of the coolest people in food and drink in America.

Chef Michael Puglisi (ex-Bouchon Beverly Hills) is the Electric City Butcher at the 4th Street Market in Santa Ana. He was greatly influenced by a cousin in Sicily who has a popular, neighborhood butcher shop there. Chef Michael is a custom, whole animal, artisan butcher. We’ll meet him.

Executive Chef Amar Santana (a C-CAP graduate) is the Proprietor of Broadway by Amar Santana in Laguna Beach and the new Vaca in Costa Mesa. Both restaurants have highly innovative beverage programs to compliment the stellar cuisine. Chef Amar was also one of two finalists on Bravo’s Top Chef Season 13 which just concluded with a cliff-hanger of a two-part finale in Las Vegas. Chef Amar is our guest.

The 3rd Annual “The Big Cheese” Grilled Cheese Festival & Competition returns to Provisions Market in Orange on Tuesday, April 19th. Provisions Market and OC Baking Co. will celebrate National Grilled Cheese Month with fellow OC Chefs and a ProAm Challenger in an intense (but light-hearted) grilled cheese competition. Event co-founder, Chef Greg Daniels of Provisions, joins us with the gooey overview courtesy of Tillamook County Creamery Association.

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

Play

Show 167, April 9, 2016: Chef Greg Daniels, “The Big Cheese” Grilled Cheese Festival & Competition

The Big Cheese Grilled Cheese CompetitionThe 3rd Annual “The Big Cheese” Grilled Cheese Festival & Competition returns to Provisions Market in Orange on Tuesday, April 19th. Provisions Market and OC Baking Co. will celebrate National Grilled Cheese Month with fellow OC Chefs and a ProAm Challenger in an intense grilled cheese competition. All are in competition for the coveted title of “The Big Cheese.”

OC Baking Company Master Baker Dean Kim will supply locally produced freshly baked bread to the competing chefs, while the farmer-owned dairy cooperative Tillamook will offer a selection of its award-winning cheeses and butter for use at the festival. Participating chefs will present their own spin on the classic grilled cheese sandwich that festival attendees will sample and then vote on.

“Now in our third year, this event has served to unite our local chefs and engage them in a lighthearted competition,” commented Chef Greg Daniels, who oversees the kitchens at Provisions Market and Haven Gastropub.

This year’s event will again feature one ProAm competitor who will be selected by event organizers in an Instagram contest to join the professional chefs at The Big Cheese 2016. To enter, the public must create and present an original grilled cheese creation on Instagram and use the hashtag #thebigcheese2016 by Thursday, April 14th. The winning entry will be announced Friday, April 15th and the ProAm contender for “The Big Cheese” will participate in the festival on Tuesday, April 19th.

Tickets for the event must be purchased for $60 in advance (will include limited tasters of select craft beer) through Universe. This event will be limited to 100 guests (tickets will be sold at the door, if capacity permits).

Event co-founder, Chef Greg Daniels of Provisions, joins us with all the gooey specifics.

Play

April 9: Amar Santana, James Republic, Brian Dunsmoor, Corti Brothers, Electric City Butcher, Big Cheese

Podcasts

Segment One: Show Preview with Executive Producer & Co-Host Andy Harris & Chef Andrew Gruel
Segment Two: Executive Chef David MacLennan, James Republic, Long Beach
Segment Three: Executive Chef Brian Dunsmoor of Hatchet Hall & Philip Dobard, The Pacific Food & Beverage Museum
Segment Four: Darrell Corti, Corti Brothers, Sacramento & Chair of the L.A. International Extra Virgin Olive Oil Competition Part One
Segment Five: Darrell Corti, Corti Brothers, Sacramento & Chair of the L.A. International Extra Virgin Olive Oil Competition Part One
Segment Six: Chef Michael Puglisi, Electric City Butcher, 4th Street Market, Santa Ana
Segment Seven: Executive Chef Amar Santana, Broadway by Amar Santana & Vaca
Segment Eight: Chef Greg Daniels, “The Big Cheese” Grilled Cheese Festival & Competition

Andrew Gruel at the AM830 KLAA StudiosExecutive Chef Andrew Gruel of the rapidly growing Slapfish empire with restaurants in Huntington Beach, Laguna Beach, Newport Beach, LAX, Irvine at UCI and, most recently, Brea, is back as today’s special Guest Host.

Now an enticing sneak peak of Saturday’s mouthwatering show and not, with profuse apologies, for dieters. If we’re doing it right we will always leave you hungry and thirsty. In our case that’s actually a good thing…

The annual Dine LBC – Long Beach Restaurant Week is taking place April 23 – May 1, 2016. Each participating restaurant from twelve unique neighborhoods in the city offers a three course menu priced at $20, $30, $40 or $50, either per guest with wine pairing options at fine dining locations OR dinner for two priced at $20, $30, $40 or $50, where diners share an appetizer, each enjoy their own entree, then share a dessert at more casual establishments. Producer Terri Henry and Executive Chef David MacLennan of James Republic (an encoring participating restaurant) are our guests.

The Pacific Food & Beverage Museum is inaugurating “The Thoughtful Feast,” a new series of curated dinners that highlight the culinary heritage of Southern California, the Pacific Coast, American West, and beyond. The first dinner on April 11th will focus on a region of the American South that in the early 1700s developed a cosmopolitan cuisine. Host Chef Brian Dunsmoor of Hatchet Hall in Culver City and The Pacific Food & Beverage’s Museum’s Philip Dobard are with us to set the ample table.

Noted gourmand Darrell Corti of Corti Brothers gourmet grocery and spirit purveyors in Sacramento is the Chairman of the globally respected L.A. International Extra Virgin Olive Oil Competition. We’ll chat about the Best of Show award recipients and lots more. TheDailyMeal.com has dubbed him one of the coolest people in food and drink in America.

Chef Michael Puglisi (ex-Bouchon Beverly Hills) is the Electric City Butcher at the 4th Street Market in Santa Ana. He was greatly influenced by a cousin in Sicily who has a popular, neighborhood butcher shop there. Chef Michael is a custom, whole animal, artisan butcher. We’ll meet him.

Executive Chef Amar Santana (a C-CAP graduate) is the Proprietor of Broadway by Amar Santana in Laguna Beach and the new Vaca in Costa Mesa. Both restaurants have highly innovative beverage programs to compliment the stellar cuisine. Chef Amar was also one of two finalists on Bravo’s “Top Chef” Season 13 which just concluded with a cliff-hanger of a two-part finale in Las Vegas. Chef Amar is our guest.

The 3rd Annual “The Big Cheese” Grilled Cheese Festival & Competition returns to Provisions Market in Orange on Tuesday, April 19th. Provisions Market and OC Baking Co. will celebrate National Grilled Cheese Month with fellow OC Chefs and a ProAm Challenger in an intense (but light-hearted) grilled cheese competition. Event co-founder, Chef Greg Daniels of Provisions, joins us with the gooey overview courtesy of Tillamook County Creamery Association.

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

David McLennan of Dine LBCThe annual Dine LBC – Long Beach Restaurant Week is taking place April 23 – May 1, 2016. Each participating restaurant from twelve unique neighborhoods in the city offers a three course menu priced at $20, $30, $40 or $50, either per guest with wine pairing options at fine dining locations OR dinner for two priced at $20, $30, $40 or $50, where diners share an appetizer, each enjoy their own entree, then share a dessert at more casual establishments.

James Republic encores in 2016 as a participating restaurant in DINE LBC. They hosted the launch party this year.

“Our menus are a labor of love – a love of the finest foods. We proudly serve a large array of local artisan products.  Organic is important to us, but more importantly we believe in all natural products without the use of steroids, growth hormones, and animals raised responsibly.  As well as our preference for products and practices that are sustainable, we try to embrace the idea of localism to strengthen our community.   Most of our items are priced under $20 which is incredible considering the high quality of products we serve.  Our passion for the seasons and what it brings to us in food keeps us always searching for great new combinations.  Come join us for a journey in cuisine.”

Producer Terri Henry and Executive Chef David MacLennan of James Republic (an encoring participating restaurant) are our guests with all the tempting specifics.

Brian Dunsmoor of Hatchet HallThe Pacific Food & Beverage Museum is inaugurating The Thoughtful Feast,” a new series of curated dinners that highlight the culinary heritage of Southern California, the Pacific Coast, American West, and beyond. The first dinner on April 11th will focus on a region of the American South that in the early 1700s developed a cosmopolitan cuisine, one that is not generally available in greater Los Angeles.

Host Chef Brian Dunsmoor of Hatchet Hall in Culver City and The Pacific Food & Beverage’s Museum’s Philip Dobard are with us to set the ample table.

Charleston, South Carolina, was the South’s leading port in the Colonial Era, and the city’s wealth and trade links came to be expressed in a cuisine that included French, African, South Asian, and native foods and techniques. Chef Brian Dunsmoor of Hatchet Hall studied in Charleston and brings his personal experience to recreating a meal that would have been enjoyed in Colonial America but has flavors that are surprising and beguiling to a modern palate. Between courses, Chef Brian will explain the dishes and discuss the region’s culinary culture.

Darrell CortiNoted gourmand Darrell Corti of Corti Brothers gourmet grocery and spirit purveyors in Sacramento is the Chairman of the Los Angeles International Extra Virgin Olive Oil Competition. We’ll chat about the Best of Show award recipients and lots more about gourmet specialty food with the revered Mr. Corti. TheDailyMeal.com has dubbed him one of the coolest people in food and drink in America.

Now in its 17th year, the Los Angeles International Olive Oil Competition is the top ranking EVOO competition in the United States and fifth worldwide. The goal is to bring together the highest standards of integrity and professionalism in awarding medals to the best oils from around the globe.

For “Best of Show – Domestic” there is an award-winner in Delicate, Medium and Robust category oils. Best of Show – Robust is Pacific Sun, Riverview Ranch Tuscan Blend, Yolo County, California.

We’ve tasted this EVOO. It’s a grassy, bright, peppery olive oil.

Suggested Food Pairings: “Delicious with poultry, lamb, beans, soups, or any dish you want to add a little pepperiness to.”

Noted gourmand Darrell Corti of Corti Brothers gourmet grocery and spirit purveyors in Sacramento continues…

From TheDailyMeal.com:
One sign of how cool this Italian-American Sacramento grocer is is the fact that he’ll think the whole idea of being considered cool is just plain silly. Running the family business in the California capital is a full-time job, and he doesn’t have spare moments for a lot of folderol. Of course, Corti is a grocer like Itzhak Perlman plays some fiddle. Corti is simply one of the most deeply knowledgeable food and drink experts in America, able to expound with equal authority on Chinese tea, Spanish vinegar, Central Asian wine, Italian pasta, and about 30,000 other gastronomic topics.

The Corti Brothers online store, where you can buy their Italian specialties even if you don’t live in Sacramento, remains charmingly low-tech and straightforward, giving away very little about the vast treasures and culinary knowledge amassed by this family. At the store itself, you can shop for everything from toilet paper and skim milk to artisanal soy sauce and sherries so rare you can’t even find them in Spain — or just stand in line for one of the California capital’s best deli sandwiches.

Corti, a member of The Daily Meal Council, knows everybody worth knowing in his chosen field, and everybody knows him. They call him “The Professor.” If you’ve never heard of him, well, that sort of makes him even cooler, you know?

Michael PuglisiChef Michael Puglisi (ex-Bouchon Beverly Hills) is the Electric City Butcher at the 4th Street Market in Santa Ana. He was greatly influenced by a cousin in Sicily who has a popular, neighborhood butcher shop there. Chef Michael is a custom, whole animal, artisan butcher. We’ll meet him.

From Michael Puglisi:
“Electric City Butcher is built upon relationships – our relationship to you, our relationship to sustainable farmers and humanely raised animals, and your relationship to the food that you serve to your friends and family.  ECB is modeled after our family’s shop in Sicily, where guests arrive with an idea of what they’d like, have a conversation with the butcher and leave with freshly prepared cuts.  We take the time to offer personalized service and the highest quality products, because we believe that it matters what we serve to our family and we believe that you will taste the difference.”

Amar Santana at the Top Chef FinaleExecutive Chef Amar Santana (a C-CAP graduate) is the Proprietor of Broadway by Amar Santana in Laguna Beach and the new Vaca in Costa Mesa. Both restaurants have highly innovative beverage programs to compliment the stellar cuisine.

Chef Amar was also one of two finalists on Bravo’s Emmy-Award winning Top Chef Season 13 which just concluded with a two-part finale in Las Vegas. Amar battled Chef Jeremy Ford, the Chef de Cuisine of Jean-Georges Vongerichten’s Matador Room in Miami.

Chef Amar’s “Top Chef” Official Bio:
Amar Santana serves as the Executive Chef and Partner at Broadway By Amar Santana in Laguna Beach, CA and Vaca in Costa Mesa, CA. Born in the Dominican Republic, he immigrated to the US at the age of 13 and began his culinary career at 16.

He has been mentored by some of the world’s most renowned chefs, including Charlie Palmer, who helped him develop his skills of expressing his passion through food. By combining flavors and culinary traditions from all over the world, Chef Amar provides a truly unforgettable gastronomical experience.

Chef Amar is our very special guest.

The Big Cheese Grilled Cheese CompetitionThe 3rd Annual “The Big Cheese” Grilled Cheese Festival & Competition returns to Provisions Market in Orange on Tuesday, April 19th. Provisions Market and OC Baking Co. will celebrate National Grilled Cheese Month with fellow OC Chefs and a ProAm Challenger in an intense grilled cheese competition. All are in competition for the coveted title of “The Big Cheese.”

OC Baking Company Master Baker Dean Kim will supply locally produced freshly baked bread to the competing chefs, while the farmer-owned dairy cooperative Tillamook will offer a selection of its award-winning cheeses and butter for use at the festival. Participating chefs will present their own spin on the classic grilled cheese sandwich that festival attendees will sample and then vote on.

“Now in our third year, this event has served to unite our local chefs and engage them in a lighthearted competition,” commented Chef Greg Daniels, who oversees the kitchens at Provisions Market and Haven Gastropub.

Tickets for the event must be purchased for $60 in advance (will include limited tasters of select craft beer) through Universe. This event will be limited to 100 guests (tickets will be sold at the door, if capacity permits).

Event co-founder, Chef Greg Daniels of Provisions, joins us with all the gooey specifics.

Podcasts

Segment One: Show Preview with Executive Producer & Co-Host Andy Harris & Chef Andrew Gruel
Segment Two: Executive Chef David MacLennan, James Republic, Long Beach
Segment Three: Executive Chef Brian Dunsmoor of Hatchet Hall & Philip Dobard, The Pacific Food & Beverage Museum
Segment Four: Darrell Corti, Corti Brothers, Sacramento & Chair of the L.A. International Extra Virgin Olive Oil Competition Part One
Segment Five: Darrell Corti, Corti Brothers, Sacramento & Chair of the L.A. International Extra Virgin Olive Oil Competition Part One
Segment Six: Chef Michael Puglisi, Electric City Butcher, 4th Street Market, Santa Ana
Segment Seven: Executive Chef Amar Santana, Broadway by Amar Santana & Vaca
Segment Eight: Chef Greg Daniels, “The Big Cheese” Grilled Cheese Festival & Competition

Show 118, April 18, 2015: Show Preview with Guest Host Chef Andrew Gruel and Producer & Co-Host Andy Harris

Andrew GruelExecutive Chef Andrew Gruel of the rapidly growing Slapfish empire with restaurants in Huntington Beach, Laguna Beach, and, now, Newport Beach is today’s special Guest Host for the first segment. He’s off on location shooting FYI’s “Say It To My Face.”

Now a preview of today’s decadently overstuffed show.

In celebration of National Grilled Cheese Month in April Provisions Market (Chef Greg Daniels) and OC Baking Company (Dean Kim) will join forces to once again host The Big Cheese, Orange County’s grilled cheese festival and competition. Event Co-Founder Greg Daniels and his fellow Orange County Chefs will compete for the title of “The Big Cheese” on Monday, April 20th from 6 p.m. to 8 p.m. at Provisions Market. All proceeds from this year’s event will be donated to You Are Special, a local nonprofit that operates a food pantry to feed the hungry in the Orange community. This week we’ll continue our preview of the event with Co-Founder Chef Greg Daniels of Provisions Market and Haven Gastropub.

Time to set sail for the 5th annual Celebrity Cruises Great Wine Festival. The festivities on Saturday afternoon, May 2nd will feature unlimited tastings from more than 30 exceptional wineries, breweries and spirits, fine cuisine, a silent auction and live musical entertainment. The event benefits the Legal Aid Society of Orange County and Community Legal Services. Celebrity Cruises’ Sommelier Chanelle Duarte and Executive Chef David MacLennan of James Republic in Long Beach join us to preview the benefit.

It’s seemingly always tomato planting time somewhere in the U.S. From striped heirlooms to golden cherry tomatoes, and everything in between to be found at your local farmer’s market tomatoes are creating “Tomatomaniacs” everywhere. Now, Scott Daigre, the founder of the wildly popular, Tomatomania annual seedling sale in California, has teamed up with Jenn Garbee to bring the reader a beautiful and fun guide to growing, preparing and cooking tomatoes, with TOMATOMANIA! A Fresh Approach to Celebrating Tomatoes in the Garden and in the Kitchen. Scott is performing a cooking demonstration at the L.A. Times Festival of Books, Saturday afternoon, April 18th. He’s our guest.

ChocXO “Bean To Bar Chocolatier” starts with fine flavor cacao beans from Central and South America. ChocXO believes in the quality of the bean above all else. They process them using the latest technology and highest quality raw materials locally in their Irvine factory. From this incredible liquid chocolate ChocXO creates their own chocolate bars, filled chocolates, chocolate bark, and other chocolate specialties. The factory is available for tours Tuesday through Saturday. ChocXO Partner and General Manager Armon Demarco is our guest.

Del Frisco’s Grille’s (Irvine SpectrumExecutive Chef Sarah Daniels is joining forces with San Clemente’s award-winning craft brewery, Left Coast Brewery, to present a special beer dinner on Monday, April 27th. It’s four-courses along with four Left Coast Brewery pairings for a modest $35.00 per person plus tax and gratuity. The menu for the evening is a total original created for the evening by Chef Sarah, the first female executive chef in the Del Frisco’s Grille system. Chef Sarah Daniels and Shawn Hadjis of Left Coast Brewing Co. (Director of Sales and Marketing) join us with a preview.

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

Play

Show 118, April 18, 2015: Executive Chef Greg Daniels, “The Big Cheese” Competition

Greg Daniels of Haven GastropubIn celebration of National Grilled Cheese Month in April Provisions Market (Chef Greg Daniels) and OC Baking Company (Dean Kim) will join forces to once again host The Big Cheese, Orange County’s grilled cheese festival and competition. Event Co-Founder Greg Daniels and his fellow Orange County Chefs will compete for the title of “The Big Cheese” on Monday, April 20th from 6 p.m. to 8 p.m. at Provisions Market. All proceeds from this year’s event will be donated to You Are Special, a local nonprofit that operates a food pantry to feed the hungry in the Orange community.

OC Baking Company Master Baker Dean Kim will supply locally produced freshly baked bread to the competing chefs. The competitors will present their own spin on the classic grilled cheese sandwich that festival attendees will sample and then vote on.

This year, the professional chefs will be joined by one ProAm competitor who will be selected by event organizers in an Instagram contest. The winning entry will be announced Sunday, April 19th and the ProAm contender for “The Big Cheese” will participate in the festival on Monday, April 20th.

Chef Greg Daniels (just back from France) of Provisions Market and Haven Gastropub joins us with all the needed 411.

Play

April 18: Andrew Gruel, Greg Daniels, David MacLennan, Scott Daigre, ChocXO, Del Frisco’s Grille, Left Coast Brewing

Podcasts

Segment One: Show Preview with Guest Host Chef Andrew Gruel and Producer & Co-Host Andy Harris
Segment Two: Executive Chef Greg Daniels, “The Big Cheese” Competition
Segment Three: Celebrity Cruises Great Wine Festival
Segment Four: Scott Daigre and Tomatomania!
Segment Five: ChocXo Bean to Bar Chocolatier Part One
Segment Six: ChocXo Bean to Bar Chocolatier Part Two
Segment Seven: Del Frisco’s Grille Plates & Pints Dinner with Left Coast Brewing
Segment Eight: Left Coast Brewing Co.

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

Now a preview of today’s decadently overstuffed show.

In celebration of National Grilled Cheese Month in April Provisions Market (Chef Greg Daniels) and OC Baking Company (Dean Kim) will join forces to once again host The Big Cheese, Orange County’s grilled cheese festival and competition. Event Co-Founder Greg Daniels and his fellow Orange County Chefs will compete for the title of “The Big Cheese” on Monday, April 20th from 6 p.m. to 8 p.m. at Provisions Market. All proceeds from this year’s event will be donated to You Are Special, a local nonprofit that operates a food pantry to feed the hungry in the Orange community. This week we’ll preview the event with Co-Founder Chef Greg Daniels of Provisions Market and Haven Gastropub.

Time to set sail for the 5th annual Celebrity Cruises Great Wine Festival. The festivities on Saturday afternoon, May 2nd will feature unlimited tastings from more than 30 exceptional wineries, breweries and spirits, fine cuisine, a silent auction and live musical entertainment. The event benefits the Legal Aid Society of Orange County and Community Legal Services. Celebrity Cruises’ Sommelier Chanelle Duarte and Executive Chef David MacLennan of James Republic restaurant in Long Beach join us to preview the benefit.

It’s seemingly always tomato planting time somewhere in the U.S. From striped heirlooms to golden cherry tomatoes, and everything in between to be found at your local farmer’s market tomatoes are creating “Tomatomaniacs” everywhere. Now, Scott Daigre, the founder of the wildly popular, “Tomatomania” annual seedling sale in California, has teamed up with Jenn Garbee to bring the reader a beautiful and fun guide to growing, preparing and cooking tomatoes, with TOMATOMANIA! A Fresh Approach to Celebrating Tomatoes in the Garden and in the Kitchen. Scott is performing a cooking demonstration at the L.A. Times Festival of Books, Saturday afternoon, April 18th. He’s our guest.

ChocXO “Bean To Bar Chocolatier” starts with fine flavor cacao beans from Central and South America. ChocXO believes in the quality of the bean above all else. They process them using the latest technology and highest quality raw materials locally in their Irvine factory. From this incredible liquid chocolate ChocXO creates their own chocolate bars, filled chocolates, chocolate bark, and other chocolate specialties. The factory is available for tours Tuesday through Saturday. ChocXO Partner and General Manager Armon Demarco is our guest.

Del Frisco’s Grille’s (Irvine Spectrum) Executive Chef Sarah Daniels is joining forces with San Clemente’s award-winning craft brewery, Left Coast Brewery, to present a special beer pairing dinner on Monday, April 27th. It’s four-courses along with four Left Coast Brewery pairings for a modest $35.00 per person. The menu for the evening is a total original created for the event by Chef Sarah, the first female executive chef in the Del Frisco’s Grille system. Chef Sarah Daniels and Shawn Hadjis of Left Coast Brewing Co. (Director of Sales and Marketing) join us with a preview.

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

Greg Daniels of Haven GastropubIn celebration of National Grilled Cheese Month in April Provisions Market (Chef Greg Daniels) and OC Baking Company (Dean Kim) will join forces to once again host The Big Cheese, Orange County’s grilled cheese festival and competition. Event Co-Founder Greg Daniels and his fellow Orange County Chefs will compete for the title of “The Big Cheese” on Monday, April 20th from 6 p.m. to 8 p.m. at Provisions Market. All proceeds from this year’s event will be donated to You Are Special, a local nonprofit that operates a food pantry to feed the hungry in the Orange community.

OC Baking Company Master Baker Dean Kim will supply locally produced freshly baked bread to the competing chefs. The competitors will present their own spin on the classic grilled cheese sandwich that festival attendees will sample and then vote on.

This year, the professional chefs will be joined by one ProAm competitor who will be selected by event organizers in an Instagram contest. The winning entry will be announced Friday, April 17th and the ProAm contender for “The Big Cheese” will participate in the festival on Monday, April 20th.

Chef Greg Daniels (just back from France) of Provisions Market and Haven Gastropub joins us with all the needed 411.

Chanelle DuarteTime to set sail for the 5th annual Celebrity Cruises Great Wine Festival. The festivities on Saturday afternoon, May 2nd , in honor of Drink Wine Day, will feature unlimited tastings from more than 30 exceptional wineries, breweries and spirits, fine cuisine, a silent auction and live musical entertainment. Within the benefit Celebrity Cruises will also host Celebrity’s Wine Lounge featuring Jackson Family premium wines. The event will take place at Hangar 244 in the Orange County Great Park, the first great metropolitan park of the 21st century, located in the heart of Orange County.

The event benefits the Legal Aid Society of Orange County and Community Legal Services who provide free legal services to those in the community who would otherwise be denied access to justice.

Celebrity Cruises’ Sommelier Chanelle Duarte and Executive Chef David MacLennan of James Republic in Long Beach (a participating restaurant) join us to preview the benefit.

Scott DaigreIt’s seemingly always tomato planting time somewhere in the U.S. From striped heirlooms to golden cherry tomatoes, and everything in between to be found at your local farmer’s market tomatoes are creating “Tomatomaniacs” everywhere.

Now, Scott Daigre, the founder of the wildly popular, Tomatomania annual seedling sale in California, has teamed up with Jenn Garbee to bring the reader a beautiful and fun guide to growing, preparing and cooking tomatoes, with TOMATOMANIA! A Fresh Approach to Celebrating Tomatoes in the Garden and in the Kitchen.

“I want people to grow tomatoes,” says Daigre, “but I wanted to create a book that guides people in a fun way, and not get so serious about success. It’s about the challenge – and sometimes it IS a challenge.” Daigre doesn’t sugar coat things, either. TOMATOMANIA! is a reality gardening book. Sometimes you’ll have a good year, sometimes…not so good. But Daigre makes sure anyone, from beginner to seasoned gardener, will have fun while they try.

Scott is performing a cooking demonstration at the L.A. Times Festival of Books, Saturday afternoon, April 18th at 3:30 p.m. on the Cooking Stage.

Scott Daigre is our guest.

ChocXOCraving chocolate? Who doesn’t?

ChocXO “Bean To Bar Chocolatier” starts with fine flavor cacao beans from Central and South America. ChocXO believes in the quality of the bean above all else. They process them using the latest technology and highest quality raw materials locally in their Irvine factory. From this incredible liquid chocolate ChocXO creates their own chocolate bars, filled chocolates, chocolate bark, and other chocolate specialties. The factory is available for informative tours Tuesday through Saturday.

ChocXO Partner and General Manager Armon Demarco is our guest.

ChocXO is the brainchild of Richard Foley, a third generation chocolate guy. Richard literally bleeds chocolate. For the past 30 years, Richard has immersed himself in the chocolate industry. From distribution to manufacturing, he’s about done it all.

“Come visit our Irvine factory and look through our viewing windows and see our factory for yourself. Take a tour while you’re here or just stop in to buy a chocolate bar. We’re proud of what we’re doing and look forward to sharing it with you.”

Sarah Daniels of Del Frisco's Grille in IrvineDel Frisco’s Grille’s (Irvine Spectrum) Executive Chef Sarah Daniels is joining forces with San Clemente’s award-winning craft brewery, Left Coast Brewery, to present a special beer dinner on Monday, April 27th. It’s four-courses along with four Left Coast Brewery pairings for a modest $35.00 per person. The menu for the evening is a total original created for the dinner by Chef Sarah, the first female executive chef in the Del Frisco’s Grille system.

Left Coast Brewing Co. is a family-owned craft brewery in San Clemente specializing in IPAs and ales. All eight of the year-round craft beers available at the popular Oggi’s Pizza & Brewing Co. restaurants in Orange County and beyond are brewed by Left Coast Brewing Co.

One of the courses at the Craft Beer Dinner on May 27th is cioppino with mussels, shrimp, chorizo and a rich tomato broth paired with Left Coast’s Red Tide. Red Tide is a seasonal American Belgian-style Red Ale.

Chef Sarah Daniels and Shawn Hadjis of Left Coast Brewing Co. (Director of Sales and Marketing) join us with a preview.

Shawn HadjisLeft Coast Brewing Co. primarily distributes beer to bars and restaurants in kegs and bottles. The brewery also produces 8 full-time beers for the Oggi’s Pizza & Brewing Co. restaurants. They project to produce 15,000 barrels of beer in 2015.

They also operate a Taproom at The Brewery in San Clemente that is open at night on Weekdays and extended hours on Weekends. All of the year-round styles and the current seasonal beers are available to sample in 5 oz., 10 oz. and 16 oz. pours. All beers are available in half-gallon growlers to go.

Left Coast produces six beers year-round with the flagship beer being Hop Juice Double IPA. The other year-round beers are the Asylum Belgian Style Tripel Ale, Trestles IPA, Voo Doo American Stout, Del Mar St. Dortmunder Style Export Lager and Una Mas Amber Lager. The seasonal beer for Spring is Red Tide Belgian-Style Red Ale.

Podcasts

Segment One: Show Preview with Guest Host Chef Andrew Gruel and Producer & Co-Host Andy Harris
Segment Two: Executive Chef Greg Daniels, “The Big Cheese” Competition
Segment Three: Celebrity Cruises Great Wine Festival
Segment Four: Scott Daigre and Tomatomania!
Segment Five: ChocXo Bean to Bar Chocolatier Part One
Segment Six: ChocXo Bean to Bar Chocolatier Part Two
Segment Seven: Del Frisco’s Grille Plates & Pints Dinner with Left Coast Brewing
Segment Eight: Left Coast Brewing Co.