Show 217, April 1, 2017: Tess Masters, The Blender Girl

Tess MastersPowerhouse blogger and online phenomenon Tess Masters (AKA The Blender Girl) offers up more incredible vegan and gluten-free recipes that help you lead a vibrant healthy life in The Perfect Blend – 100 Blender Recipes to Energize and Revitalize.

Anchored to a master list of nutrient-dense ingredients, each of the twelve chapters addresses specific health goals, such as gaining energy, optimizing protein intake, boosting immunity, losing weight, and reducing inflammation.

“I list (Tess Masters) the foods that help me stay in optimal health, and share a few top-line takeaways for each of them—practical information on their health benefits, and how to prepare, blend, and cook them for amazing textures and tastes.”

“There are three optional boosters listed for each recipe that enhance flavor and/or nutrition. I’ve chosen them to work separately or together, so you can supplement any base recipe with one, two, or all three.”

“There are mind-blowing dishes and drinks, like Red Basil Balsamic Blast, Sexy Celeriac Slaw, Shiitake & Asparagus Lettuce Cups, Artichoke Ace, Lick-Your-Plate Lasagna, and Blueberry & Lemon Cashew Cream Crepes.”

“The food is functional and geared toward flexibility, so you can tailor the recipes to your own taste and requirements to find your perfect blend.”

Want to know what’s the peak of the season in flavor with fruits and vegetables? The first Monday of each month at 9:00 a.m. PT, Tess is on her Facebook page doing an engaging Facebook Live tutorial with Produce Guru Robert Schueller of Melissa’s explaining just that.

Tess is graciously sharing two recipes from The Perfect Blend that the “SoCal Restaurant Show” has sampled and given an enthusiastic “Thumbs Up” to. They are the Classic Cheesecake and Sustenance Stew. On the “SoCal Restaurant Show” Website click on the “Blog” Tab. On the dropdown menu then click on “Recipes.” There they are…

Tess is our guest to explain all that is delicious & healthy.

 

Play

Show 214, March 11, 2017: Show Preview with Co-Host Andy Harris

Andrew Gruel at the AM830 KLAA StudiosCongrats to our Co-Host, Chef Andrew Gruel. In today’s (March 11th) Los Angeles Times’ Saturday Section (Page F4) Chef Andrew’s signature Chowder Fries (with bacon) from Slapfish is one of the highlighted “Mash-ups worth munching” items chronicled by Staff Writer Jenn Harris. Color photo of Slapfish’s Crowder Fries there, too!

Now a tempting preview of this Saturday’s lush and abundant 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 actually a pretty good thing…

Our irregular ace field correspondent, Anne Marie Panoringan, (a regular contributor to OC Weekly), has previewed the 50th Anniversary Dining Specials (March only) at South Coast Plaza in a marathon eating tour. We’ll hear about a sampling of the delicious morsels being showcased.

Our resident Produce Guru, Robert Schueller of Melissa’s, joins us with his first, of two, segments today. He’s telling us about the recently concluded International Association of Culinary Professionals (IACP) annual conference in Louisville and then providing an overview of the 2017 Disney California Adventure Food & Wine Festival which is on now through April 16th in Anaheim.

Evans Brewing Co. was formed in 2014 when it absorbed the assets of Bayhawk Ales, Inc., Orange County’s oldest operating microbrewery established in 1994 and now publicly traded. Last December Evans Brewing Co. launched The Public House in Fullerton, a full-service restaurant and Tasting Room. The COO and Founder of Evans Brewing Co., Evan Rapport, joins us with a cold one.

What’s the pick of the season in fresh produce right now? We’re talking the very best in fruits and veggies with Robert Schueller, the uncontested Prince of Produce from Melissa’s World Variety Produce and our resident produce authority for a juicy update. We can say for sure that the incredible, tree-ripened Ojai Pixie Tangerines have arrived early and, with any luck, will be with us through June. It’s a bumper crop…

Urge Gastropub and Whiskey Bank (including a production microbrewery and hidden Prohibition-era Speakeasy) is new in Oceanside. We’ll savor one of the 250 whiskey options with Co-Owner Grant Tondro of 3LocalBrothers.

Fans of Fox’s Hell’s Kitchen will recall the memorable Chef Bev Lazo from Season 12. Chef Bev’s catering company, Fiesta Adobo, cooks up delicious, traditional foods from the Philippines. Another specialty is serving traditional Mexican style street tacos. We’ll meet her.

It’s the 50th Anniversary of Costa Mesa’s celebrated South Coast Plaza. Most of the restaurants there are doing something special to celebrate during the month of March. Bravo’s “Top Chef” alum, Chef Brian Huskey of Tackle Box (on the sand in Costa Mesa), has created the Camarena Tequila chipotle-braised carnitas taco entrée for Wahoo’s Fish Taco in South Coast Plaza. It’s available exclusively at Wahoo’s SCP (2nd level of the Crate and Barrel / Macy’s Home Store Wing) for the month of March. We’ve reeled in Chef Brian to provide the details.

All of this and heaping cups of much more incredible food talk on today’s show!

Chef Andrew Gruel is opening a new Slapfish in Silicon Flats, Utah and will be back with us very soon.

Play

Show 214, March 11, 2017: Robert Schueller, Prince of Produce, Melissa’s World Variety Produce Part One

Robert Schueller of Melissa's World Variety Produce in the AM830 KLAA StudioOur resident Produce Guru, Robert Schueller of Melissa’s, joins us with his first, of two, segments today. He’s now telling us about the recently concluded International Association of Culinary Professionals (IACP) annual conference in Louisville and then providing an overview of the 2017 Disney California Adventure Food & Wine Festival which is on now through April 16th in Anaheim.

Robert and Melissa’s Executive Chef Ida Rodriguez will be conducting two Cooking Lessons as part of Disney’s California Adventure’s Food & Wine Festival. On Friday afternoon, March 24th at 2:00 p.m., Robert & Chef Ida are cooking up “Amazing Potatoes with Melissa’s Produce.” Then on Saturday, March 25th at 4:00 p.m. they are encoring the “Amazing Potatoes with Melissa’s” presentation.

Our own Chef Andrew Gruel is also performing three Culinary Demonstrations at the Food & Wine Festival. The first, representing Slapfish is Friday, March 17th @ 2:00 p.m. Next Chef Andrew is hosting a Butterleaf (Trade in Irvine) demo at 4:00 p.m. on Friday, March 31st. Lastly, it’s a demo spotlighting Two Birds (Trade in Irvine) at 4:00 p.m. on Saturday April 15th.

Our good friend Chef Jet Tila (Food Network’s Cutthroat Kitchen with Alton Brown) conducts an entertaining Celebrity Chef Cooking Demo on Saturday, April 15th from 6 to 7:00 p.m. in the Festival Showplace, Stage 17 in Hollywood Land (with an added $99 per person admission fee.)

Play

Show 214, March 11, 2017: Robert Schueller, Prince of Produce, Melissa’s World Variety Produce Part Two

Robert Schueller of Melissa's World Variety Produce in the AM830 KLAA StudioWhat’s the pick of the season in fresh produce right now? We’re joined by Robert Schueller, the uncontested Prince of Produce from Melissa’s World Variety Produce and our resident produce authority for a juicy update.

We can say for sure that the incredible, tree-ripened Ojai Pixie Tangerines have arrived early and, with any luck, will be with us through June. Fortunately for us It’s a bumper crop this year.

We’re also highlighting Kiwi Berries, Red and Green Muscato Grapes (a Melissa’s exclusive) and Golden Nugget Tangerines.

Kiwi Berries, cousins of the Kiwi Fruit, are luscious berries with smooth skin, delicate seeds and are similar in size to the grape.

Play

March 4: Evans Brewing, Melissa’s Produce, Urge Gastropub and Whiskey Bank, Bev Lazo, Brian Huskey

Podcasts

Segment One: Show Preview with Co-Host Andy Harris
Segment Two: Anne Marie Panoringan, Food & Libation Journalist
Segment Three: Robert Schueller, Prince of Produce, Melissa’s World Variety Produce Part One
Segment Four: Evan Rapport, Founder & COO, Evans Brewing Co., Irvine
Segment Five: Robert Schueller, Prince of Produce, Melissa’s World Variety Produce Part Two
Segment Six: Grant Tondro, Co-Founder, Urge Gastropub & Whiskey Bar, Oceanside
Segment Seven: Chef Bev Lazo, Fiesta Adobo Catering
Segment Eight: Chef Brian Huskey, Tackle Box, South Coast Plaza’s 50th Birthday

Team USA wins Hold at the 2017 Bocuse D'orWe have been enthusiastically following the incredible “Road to Lyon” for Team USA in the prestigious Bocuse d’Or International Culinary Competition since Chef Mathew Peters (formerly with Thomas Keller’s per se) and his Commis, Harrison Turone, reigned supreme in a fierce cooking competition at The Venetian Resort in Las Vegas in December 2015 to win the honor of representing Team USA in 2017 sat the Bocuse d’Or . For the first time in the 30- year history of the biannual Bocuse d’Or, Team USA took the coveted First Place Gold Statue in late January in Lyon.

You can join in an exclusive, well-deserved salute to our proud Team USA at a reception of specialty cocktails and canapes at Chef Walter Manzke’s (member of the ment’or BKB Culinay Council) Republique in Los Angeles on Monday evening, March 13th from 7 to 9:30 p.m. Both Chefs Mathew and Harrison will be there as well as the prized Gold Statue. Tickets are available right here. See you there!

Now a tempting preview of this Saturday’s lush and abundant 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 actually a pretty good thing…

Chef Bill Yosses was the Executive Pastry Chef at The White House (7 years) for both Presidents George W. Bush and Barack Obama. He’s now back in New York with Perfect Pie. More unusually he’s the “Official Pie Maker” for the current Off-Broadway Production of Sweeney Todd. Chef Bill briefly steps away from the deck ovens and is our guest.

Evans Brewing Co. was formed in 2014 when it absorbed the assets of Bayhawk Ales, Inc., Orange County’s oldest operating microbrewery established in 1994 and now publicly traded. Last December Evans Brewing Co. launched The Public House in Fullerton, a full-service restaurant and Tasting Room. The COO and Founder of Evans Brewing Co., Evan Rapport, joins us with a cold one.

What’s the pick of the season in fresh produce right now? We’re talking the very best in fruits and veggies with Robert Schueller, the uncontested Prince of Produce from Melissa’s World Variety Produce and our resident produce authority for a juicy update. We can say for sure that the incredible, tree-ripened Ojai Pixie Tangerines have arrived early and, with any luck, will be with us through May.

Urge Gastropub and Whiskey Bank (including a production microbrewery and hidden Prohibition-era Speakeasy) is new in Oceanside. We’ll savor one of the 250 whiskey options with Co-Owner Grant Tondro of 3LocalBrothers.

Fans of Fox’s “Hell’s Kitchen” will recall the memorable Chef Bev Lazo from Season 12. Chef Bev’s catering company, Fiesta Adobo, cooks up delicious, traditional foods from the Philippines. Another specialty is serving traditional Mexican style street tacos. We’ll meet her.

It’s the 50th Anniversary of Costa Mesa’s celebrated South Coast Plaza. Most of the restaurants there are doing something special to celebrate during the month of March. Bravo’s “Top Chef” alum, Chef Brian Huskey of Tackle Box (on the sand in Costa Mesa), has created the Camarena Tequila chipotle-braised carnitas taco entrée for Wahoo’s Fish Taco in South Coast Plaza. It’s available exclusively at Wahoo’s SCP (2nd level of the Crate and Barrel / Macy’s Home Store Wing) for the month of March. We’ve reeled in Chef Brian to provide the details.

Bill YossesChef Bill Yosses was previously the Executive Pastry Chef at The White House (8 years) for both Presidents George W. Bush and Barack Obama. He’s now back in New York with Perfect Pie. More unusually he’s the “Official Pie Maker” for the current Off-Broadway Production of Sweeney Todd.

New from Perfect Pie is Oprah’s Valentine’s Day Pie Assortment in a presentation box with ribbon, Wild Blueberry Pie, BBQ Pulled Pork Pie and Pumpkin Pie.

Chef Bill was publicly proclaimed the “Crustmaster” by former President Obama and the “Pastry Man” by former President Bush.

Chef Bill steps away from the deck ovens and is our guest.

Now the Tooting Arts Club is serving up a fresh production of this musical theater classic, Sweeney Todd. This immersive revival has transferred to New York City after a sold-out run in London, where it premiered at Harrington’s Pie and Mash Shop. The Barrow Street Theatre re-creates the pie shop atmosphere, even selling pies on-site. Rest assured, the cook is no relation of Sweeney’s. He is Bill Yosses, a former White House pastry chef whom President Obama dubbed “the Crust Master.”

In keeping with the original Tooting production and the West End transfer, “pie and mash” will be available for purchase by all audience members prior to every performance, served communally in the pie shop where the production is set. An authentic slice of Victorian London, the traditional dish consists of a meat (Chicken) pie, a generous helping of mashed potato and hot parsley sauce. Both meat and vegetarian variations are available for the show.

Evans BrewingEvans Brewing Co. was formed in 2014 when it absorbed the assets of Bayhawk Ales, Inc., Orange County’s oldest operating microbrewery established in 1994 and then became publicly traded.

The production brewery (with new, enhanced equipment) is still based in an unusual space adjacent to McCormick & Schmick’s in Irvine where Bayhawk Ales was originally founded. The brewing process can be observed through floor-to-ceiling windows from the adjacent Pilsner Room at McCormick & Schmicks’s

The new Director of Brewing, Kevin Hammons, has tweaked all the beer recipes. Year-round styles are Chocolatte (Chocolate Porter), The Krhopen (India Pale Ale), Pollen Nation (Honey Blonde), and Oaklore (Brown Ale).

Last December Evans Brewing Co’ launched The Public House in Fullerton, a full-service restaurant and Tasting Room.

The menu of elevated from-scratch pub fare was developed by executive chef, Amanda Platt and features dishes that pair well with the company’s craft ales & lagers. Brunch is served on Weekends from 10:00 a.m. to 3:00 p.m.

Selections include the signature Sweet Corn Skillet Hoe Cake, with peppers and onions, applewood smoked bacon and honey butter; Fennel Sausage Flatbread with shaved onions, marinara, shredded mozzarella and grated aged parmesan Reggiano; Fried Chicken Schnitzel Sandwich with arugula, manchego, charred cherry tomatoes and buttermilk ranch on a pretzel bun; and Wild Caught Salmon with a creole sauce. Even the vegetarian option is a thoughtful Grilled Portobello Banh Mi Sandwich served with pickled carrots and daikon, cucumbers, jalapenos, fresh herbs and sriracha aioli.

The COO and Founder of Evans Brewing Co., Evan Rapport, joins us with a cold one.

Robert Schueller of Melissa's World Variety Produce in the AM830 KLAA StudioWhat’s the pick of the season in fresh produce right now? We’re joined by Robert Schueller, the uncontested Prince of Produce from Melissa’s World Variety Produce and our resident produce authority for a juicy update.

We can say for sure that the incredible, tree-ripened Ojai Pixie Tangerines have arrived early and, with any luck, will be with us through May. We’ll also be highlighting (as time allows) Kiwiberries, Red and Green Muscato Grapes and Golden Nugget Tangerines.

Grant TondroUrge Gastropub and Whiskey Bank (including a production microbrewery and hidden Prohibition-era Speakeasy) is new on the scene in Oceanside.

Founded in 2015 Urge Gastropub and Whiskey Bank is one of Oceanside’s creative takes on the Modern American locals’ hangout. Satisfying comfort foods, wines and an extensive beer list (including house-brewed styles) are accompanied with an enormous and eclectic selection of the world’s finest Whisk(e)ys. Urge Oceanside is also the home of Mason Ale Works, a production craft brewery.

We’ll savor one of the 250 whiskey options available with Co-Owner Grant Tondro of 3LocalBrothers.

Bev LazoFans of Fox’s Hell’s Kitchen will recall the memorable Chef Bev Lazo from Season 12. Chef Bev’s busy catering company, Fiesta Adobo, cooks up delicious, traditional foods from the Philippines. Another specialty is serving traditional Mexican style street tacos.

Chef Bev’s Pork Adobo was one of the crowd-pleasing, featured dishes at Golden Rule Charity’s February 20th benefit for Chef Bruno Serato, the non-profit Caterina’s Club and the displaced staff members of The Anaheim White House.

We’ll meet her.

Brian HuskeyIt’s the 50th Anniversary of Costa Mesa’s celebrated South Coast Plaza. Most of the restaurants there are doing something special to celebrate during the month of March.

Bravo’s “Top Chef” Season 11 alum, Chef Brian Huskey of Tackle Box (on the sand in Costa Mesa), has created the Camarena Tequila chipotle-braised carnitas taco entrée for Wahoo’s Fish Taco in South Coast Plaza.

It’s available exclusively for $5.50 at Wahoo’s SCP (2nd level of the Crate and Barrel / Macy’s Home Store Wing) for the month of March, only.

Wahoo’s 30th Anniversary will be next year in 2018!

We’ve reeled in Chef Brian to provide the details.

Podcasts

Segment One: Show Preview with Co-Host Andy Harris
Segment Two: Anne Marie Panoringan, Food & Libation Journalist
Segment Three: Robert Schueller, Prince of Produce, Melissa’s World Variety Produce Part One
Segment Four: Evan Rapport, Founder & COO, Evans Brewing Co., Irvine
Segment Five: Robert Schueller, Prince of Produce, Melissa’s World Variety Produce Part Two
Segment Six: Grant Tondro, Co-Founder, Urge Gastropub & Whiskey Bar, Oceanside
Segment Seven: Chef Bev Lazo, Fiesta Adobo Catering
Segment Eight: Chef Brian Huskey, Tackle Box, South Coast Plaza’s 50th Birthday

Show 206, January 14, 2017: Show Preview with Andy Harris, Co-Host & Executive Producer and Chef Andrew Gruel of the Slapfish Restaurant Group

Andy Harris and Andrew Gruel at the Pechanga Wine Festival for Angels Radio AM830 KLAANow a hunger-evoking preview of Saturday’s fully-loaded show with Co-Hosts Andy Harris and Chef Andrew Gruel of the Slapfish Restaurant Group. 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 11th Annual Newport Beach Restaurant Week is upon us from January 16th to 29th, 2017. The Bungalow Restaurant, which celebrated its 20th anniversary last October, is one of the 60 plus restaurants participating. Terri Henry of Terri Henry Marketing joins us to highlight her client’s Lunch and Dinner Restaurant Week menu options.

The always “in-the-know” Anne Marie Panoringan is a contributing writer for OC Weekly. She is also a recognized authority on cocktails from the consumers’ point-of-view. Experience counts! Anne Marie joins us with a recap of her recent OC Weekly piece, “Top 5 Orange County Cocktails of 2016, Anne Marie Edition!” Cheers…

Amar Santana is the Executive Chef/Proprietor of Vaca in Costa Mesa and Broadway by Amar Santana in Laguna Beach. Vaca was Orange County Register Restaurant Critic, Brad A. Johnson’s “Best New Restaurant of 2016. Chef Amar is also a distinguished alum of the Careers through Culinary Arts Program (C-CAP.) Amar joins us to preview C-CAP’s Winter Harvest Benefit Dinner at James Republic on Wednesday, February 8th.

We know Chef Marc Johnson as the opening chef for both the Oak Grill Restaurant and Aqua Lounge at The Island Hotel in Newport Beach. Chef Marc has now taken his spice rack and seasonings over to the Red O Restaurants (Fashion Island, Los Angeles and Santa Monica) where is the Corporate Executive Chef. We’ll get all the spicy details with Chef Marc.

Some of the best Mexican street food available in Puerto Vallarta is found at the 10 year-old Vallarta Botanical Garden. Let’s talk about those incredible fish tacos and really fresh chunky guacamole! It’s all served with style, too, in an unequaled setting. The garden itself is an impressive attraction, too. We’re sipping local Raicilla (available in their gift shop) with Curator and Founder, Bob Price.

“Noods Noods Noods” – The Noodle & Asian Themed Food Festival in on for January 14th, 2017 in historic Downtown Santa Ana. This one-day Festival presented by Foodbeast and Nissin, The Original Cup Noodles will feature some of the craziest, most delicious noodle and Asian-themed creations. Our own Chef Andrew Gruel will be debuting an item from his soon-to-open Two Birds at Trade in Irvine. Festival Producer Bobby Navarro of 100 Eats is our guest.

What’s trending in fruits and vegetables for the new year? Produce Guru (aka The Prince of Produce) Robert Schueller of Melissa’s World Variety Produce has the answers. For openers everything “Coconut” is hot…

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

Play

Show 206, January 14, 2017: Robert Schueller, Director of Public Relations (The Produce Guru), Melissa’s / World Variety Produce, Inc.

Robert Schueller of Melissa's World Variety Produce in the AM830 KLAA StudioWhat’s trending in fruits and vegetables for the new year? Produce Guru (aka The Prince of Produce) Robert Schueller of Melissa’s World Variety Produce has the answers.

Everything “Coconut,” for instance, is hot…Melissa’s is introducing Fresh Coconut. It’s fresh coconut juice (with no additives) in a genuine coconut grown in Vietnam. Also available are coconut hearts & slices, young coconuts, packaged coconut clean snaxs and lots more.

Also, trendy citrus abounds. Look for Neapolitan Tangerines right now. Neapolitan Tangerines are a brand new hybrid variety available commercially for the first time in limited quantities. This Neapolitan is slightly smaller in size than most tangerines, but has a big flavor with a very high natural sugar content. This fruit is seedless, easy to peel and extremely juicy.

A Bumper crop of the incredible Ojai Pixie Tangerines is on the horizon. Look for them in March.

 

Play

January 14: The Bungalow, OC Weekly, Amar Santana, Marc Johnson, Vallarta Botanical Garden, Noods Noods Noods, Melissa’s Produce

Podcasts

Segment One: Show Preview with Andy Harris, Co-Host & Executive Producer and Chef Andrew Gruel of the Slapfish Restaurant Group
Segment Two: The Bungalow Restaurant, Corona del Mar, for Newport Beach Restaurant Week
Segment Three: Food & Libation journalist, Anne Marie Panoringan, Contributor to OC Weekly
Segment Four: Executive Chef Amar Santana, Vaca and Broadway by Amar Santana
Segment Five: Marc Johnson, Corporate Executive Chef, Red O Restaurants
Segment Six: Bob Price, Curator and Founder, Vallarta Botanical Garden, Jardin Botanico De Vallarta, Puerto Vallarta
Segment Seven: Bobby Navarro, Producer, Noods Noods Noods Noodle and Asian Fusion Festival
Segment Eight: Robert Schueller, Director of Public Relations (The Produce Guru), Melissa’s / World Variety Produce, Inc.

Now a hunger-evoking preview of Saturday’s fully-loaded show with Co-Hosts Andy Harris and Chef Andrew Gruel of the Slapfish Restaurant Group. 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 11th Annual Newport Beach Restaurant Week is upon us from January 16th to 29th, 2017. The Bungalow Restaurant, which celebrated its 20th anniversary last October, is one of the 60 plus restaurants participating. Restaurant management veteran Louie Feinstein (a co-owner) joins us to highlight their Lunch and Dinner Restaurant Week menu options.

The always “in-the-know” Anne Marie Panoringan is a contributing writer for OC Weekly. She is also a recognized expert on cocktails. Experience counts! Anne Marie joins us with a recap of her recent OC Weekly piece, “Top 5 Orange County Cocktails of 2016, Anne Marie Edition!” Cheers…

Amar Santana is the Executive Chef/Proprietor of Vaca in Costa Mesa and Broadway by Amar Santana in Laguna Beach. Vaca was Orange County Register Restaurant Critic, Brad A. Johnson’s “Best New Restaurant of 2016. Chef Amar is also a distinguished alum of the Careers through Culinary Arts Program (C-CAP.) Amar joins us to preview C-CAP’s Winter Harvest Benefit Dinner at James Republic on Wednesday, February 8th.

We know Chef Marc Johnson as the opening chef for both the Oak Grill Restaurant and Aqua Lounge at The Island Hotel in Newport Beach. Chef Marc has now taken his spice rack and seasonings over to the Red O Restaurants (Fashion Island, Los Angeles and Santa Monica) where is the Corporate Executive Chef. We’ll get all the spicy details with Chef Marc.

Some of the best Mexican street food available in Puerto Vallarta is found at the 10 year-old Vallarta Botanical Garden. Let’s talk about those incredible fish tacos and really fresh guacamole! It’s all served with style, too, in an unequaled setting. The garden itself is an impressive attraction, too. We’re sipping local Raicilla with Curator and Founder, Bob Price.

“Noods Noods Noods” – The Noodle & Asian Themed Food Festival in on for January 14th, 2017 in historic Downtown Santa Ana. This one-day Festival will feature some of the craziest, most delicious noodle and Asian-themed creations. Our own Chef Andrew Gruel will be debuting an item from his soon-to-open Two Birds at Trade in Irvine. Festival Producer Bobby Navarro of 100 Eats is our guest.

What’s trending in fruits and vegetables for the new year? Produce Guru (aka The Prince of Produce) Robert Schueller of Melissa’s / World Variety Produce has the answers. Everything “Coconut” is hot…

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

Louie FeinsteinThe 11th Annual Newport Beach Restaurant Week is upon us from January 16th to 29th, 2017. The Bungalow Restaurant, which celebrated its 20th anniversary last October, is one of the 60 plus restaurants participating.

For Restaurant Week The Bungalow offers a $20 per guest 3-course Lunch menu with a choice of 8 entrée options including Grilled Mahi Mahi & Wild Rice Salad. For Dinner there is a $40 menu option as well as a $50 menu.

The Bungalow is a local favorite at the crossroads of Coast Highway and MacArthur Boulevard in Corona del Mar. Its shingle façade, striking black awnings, and Arts and Crafts font displaying the restaurant’s name gives the feel of dining in a charming Craftsman retreat.

The Bungalow’s menu specializes in USDA Prime Steaks, fresh seafood and handcrafted cocktails. The restaurant also boasts a 160-label wine cellar featuring premium vintages. A full bar and menu of signature cocktails adds to the restaurant’s allure.

Restaurant management veteran and co-owner Louie Feinstein (ex-Grill Concepts) joins us to highlight their Lunch and Dinner Restaurant Week menu options.

Anne Marie PanoringanThe always “in-the-know” Anne Marie Panoringan is a contributing writer for OC Weekly. She is also a recognized expert on cocktails. Anne Marie joins us with a recap of her recent OC Weekly piece, Top 5 Orange County Cocktails of 2016, Anne Marie Edition!”

“Another year, another round of drinks. It’s a great time to love me some cocktails, because more places than ever have been pouring some of the best I’ve seen and tasted. We turn back the clock 300-ish days to recap on some of my favorites for the year. Any hey – they don’t all contain whiskey.”

One hint: “Pineapple Under the Sea at TAPS Fish House & Brewery ranks #5.

Amar SantanaAmar Santana is the Executive Chef/Proprietor of Vaca in Costa Mesa and Broadway by Amar Santana in Laguna Beach. Vaca was Orange County Register Restaurant Critic, Brad A. Johnson’s “Best New Restaurant of 2016. For Season 13 of Bravo’s Top Chef Amar was the runner-up by the thickness of an onion skin. Chef Amar is also a distinguished alum of the Careers through Culinary Arts Program (C-CAP.)

Amar joins us to preview C-CAP’s Winter Harvest Benefit Dinner at James Republic in Long Beach on February 8th. The popular James Republic is one of the top destination restaurants in Long Beach.

It’s co-owned by Executive Chef and Restaurateur Dean James Max (a multiple James Beard Award nominee) of DJM Restaurants. Chef Dean will be flying in from his base in southern Florida to present a course. James Republic’s executive chef, David MacLennan (opening exec chef) will also be preparing a course.

Marc JohnsonWe know Chef Marc Johnson as the opening chef for both the Oak Grill Restaurant and Aqua Lounge at The Island Hotel in Newport Beach. Chef Marc has now taken his spice rack and rubs over to the Red O Restaurants (Fashion Island, Los Angeles and Santa Monica) where is the Corporate Executive Chef. La Jolla launches in April.

Focusing on Red O Restaurants, Chef Johnson is shaking things up with his passionate drive. “Joining Red O Restaurants has been an amazing opportunity to push the limits of what I can do creatively in the kitchen,” says Chef Johnson.

With a focus on flavors from Central Mexico, Baja and MexiCali, Chef Johnson finds a balance with Red O mainstays that guests have come to love, while introducing new menu offerings with a seafood focal point. Hearty or light, all of Chef Johnson’s dishes feature fresh, vibrant ingredients reminiscent of the beachy lifestyle South of the Border.

From the sauces to the tortillas all made fresh daily, nearly 100% of the food prepared at Red O Restaurants is made in-house. “A lot of labor and passion goes into the process of bringing the components of these dishes to life,” says Johnson.

We’ll get all the spicy details with a side of guacamole with Chef Marc.

Bob PriceSome of the best & tastiest Mexican street food available in Puerto Vallarta is found at the Vallarta Botanical Garden (“Where Mexican plants meet the imagination!”) Let’s talk about those incredible fish tacos and fresh guacamole! It’s all served with style, too, in an unequaled setting. The garden itself is an impressive attraction, too.

“The mission of the Vallarta Botanical Gardens is to create Mexico’s foremost botanical garden for the discovery, study, propagation, conservation and display of native and exotic plants for the enjoyment of Puerto Vallarta’s residents and visitors.”

We’re sipping local Raicilla with Curator and Founder, Bob Price.

Bobby Navarro“Noods Noods Noods” – The Noodle & Asian Themed Food Festival in on for January 14th, 2017 in historic Downtown Santa Ana. This one-day Festival will feature some of the craziest, most delicious noodle and Asian-themed creations. Our own Chef Andrew Gruel will be debuting an item from his soon-to-open Two Birds at Trade in Irvine.

Asian-Inspired Comfort Foods — NOODS has brought some of the best food geniuses around to this epicenter of Asian-eats. The innovative dishes at NOODS are promised to be nothing short of newsworthy and drool-worthy. This event will host multiple vendors, each supplying exclusive Asian-inspired and/or noodle-tastic comfort-food items.

Among the lineup of participating restaurants and their creative food items:

Anchor Hitch: Deep Fried Uni pasta with swiss cheese, lightly coated in panko, drizzled in uni cream sauce, topped with Smelt Roe and Shredded Nori

Mess Hall Canteen: Award Winning White Boy Ramen with tonkatsu style pork broth, crispy pork belly, pickled jalapeños and shallots, dandelion greens, mushroom, sous vide egg

Two Birds: Chef Andrew Gruel of Slapfish debuts his newest concept to NOODS and will present Jidori Chicken and a Ramen Burrito

Shrimp Daddy: The OC Debut of June Quan’s AKA @stirandstyle’s Hawaiian garlic shrimp concept

Festival Producer Bobby Navarro of 100 Eats is our guest.

Robert Schueller of Melissa's World Variety Produce in the AM830 KLAA StudioWhat’s trending in fruits and vegetables for the new year? Produce Guru (aka The Prince of Produce) Robert Schueller of Melissa’s World Variety Produce has the answers.

Everything “Coconut,” for instance, is hot…Melissa’s is introducing Fresh Coconut. It’s fresh coconut juice (with no additives) in a genuine coconut grown in Vietnam. Also available are coconut hearts & slices, young coconuts, packaged coconut clean snaxs and lots more.

Podcasts

Segment One: Show Preview with Andy Harris, Co-Host & Executive Producer and Chef Andrew Gruel of the Slapfish Restaurant Group
Segment Two: The Bungalow Restaurant, Corona del Mar, for Newport Beach Restaurant Week
Segment Three: Food & Libation journalist, Anne Marie Panoringan, Contributor to OC Weekly
Segment Four: Executive Chef Amar Santana, Vaca and Broadway by Amar Santana
Segment Five: Marc Johnson, Corporate Executive Chef, Red O Restaurants
Segment Six: Bob Price, Curator and Founder, Vallarta Botanical Garden, Jardin Botanico De Vallarta, Puerto Vallarta
Segment Seven: Bobby Navarro, Producer, Noods Noods Noods Noodle and Asian Fusion Festival
Segment Eight: Robert Schueller, Director of Public Relations (The Produce Guru), Melissa’s / World Variety Produce, Inc.

Show 184, August 13, 2016: Show Preview with Executive Producer & Co-Host Andy Harris and Chef Andrew Gruel

Andrew Gruel and his son WilliamExecutive 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 Co-Host. In May in Chicago during the National Restaurant Association’s annual conclave he received Nation’s Restaurant News’ Trendsetter MenuMaster Award for Slapfish.

Now a (hopefully) tantalizing preview of Saturday’s overloaded show and 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…

Rachel Klemek’s Blackmarket Bakery is a home-grown institution in The Camp in Costa Mesa and now in Santa Ana, too, in the Santora Building. Rachel also has a pop-up at The OC Fair in the OC Promenade. It’s time for our annual visit with baker, Rachel Klemek.

The Bellwether is the debut restaurant (launched in early August of 2015) and bar from Executive Chef/Owner Ted Hopson and Beverage Director/Owner Ann-Marie Verdi. The market-inspired menu aims to capitalize on the abundance of California produce in order to showcase one-of-a-kind food and drink menus that feature family style shareable dishes, unique infusion based cocktails, and a hand-selected list of beer and wine. Chef Ted and Ann-Marie are our guests.

Newly launched in Santa Barbara’s Funk Zone is Acme Hospitality’s Helena Avenue Bakery. It’s primarily a small-production, wholesale bakery operation but the proudly, from-scratch operation features a small retail counter open to the public daily from 11:00 a.m. to 6:00 p.m.

Acme Hospitality’s Sherry Villanueva joins us.

Ascension Cellars is a premium, boutique winery specializing in barrel-select, handcrafted Rhône and Bordeaux-style wines from the central coast of California. Ascension Cellars began when friends were enjoying a glass of wine together one summer day.  “You know, this is good,” they said, “but there is something missing.”  And so, the quest for something better began.  Winemaker & Proprietor Erick Allen is our guest.

It’s that most wonderful time of the year – Hatch Chile season! Grown only in the Mesilla Valley of New Mexico they are only available fresh for a few shorts weeks annually, now through mid-September. Joining us for an informative update with all the provocative Hatch Chile 411, including where to find sure-to-please recipes, is our resident Produce authority, Robert Schueller of Melissa’s World Variety Produce. Let the roasting begin.

Tilapia is particularly appreciated in the Asian and Hispanic communities but needs more love in the United States. It’s flavorful, easy-to-prepare and value priced. It’s been called the “aqua-chicken.” Our resident seafood authority and Co-Host, Chef Andrew Gruel, provides the informed perspective with no fish tales.

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

Play

Show 184, August 13, 2016: Robert Schueller, Melissa’s World Variety Produce, Hatch Chile Season

Robert Schueller of Melissa's World Variety Produce in the AM830 KLAA StudioIt’s that most wonderful time of the year – Hatch Chile season! Grown only in the Mesilla Valley of New Mexico they are only available fresh for a few shorts weeks annually, now through mid-September.

Joining us for an informative update with all the Hatch Chile 411, including where to find sure-to-please recipes, is our resident Produce authority, Robert Schueller of Melissa’s World Variety Produce. Let the roasting begin.

Harvested from fertile soil along the Rio Grande, Hatch Chiles thrive in the river valley’s combination of nutrient-rich soil, intense sunlight, and cool desert nights. The peppers develop thick walls and meaty, flavorful flesh unlike any other chile.

Because their growing season is short, Hatch Chiles are typically bought in bulk, roasted immediately, and frozen for use throughout the year. Nutritionally speaking, a single fresh medium-size green chile has as much Vitamin C as six oranges. Hot chile peppers are believed to burn calories by triggering a thermodynamic response in the body that speeds metabolism.

 

Play