Show 232, July 15, 2017: Show Preview with Co-Host Andy Harris

Now a tempting preview of this Saturday’s fully-loaded show. It’s not, with profuse apologies, for dieters. If we’re successful we will always leave you incredibly hungry and thirsty. In our case, upon careful reflection, that’s probably a pretty good thing…

The faculty members at The University of Southern California’s Annenberg School for Communications & Journalism and Keck School of Medicine strive to be of service to the community. They have created Quick Help for Meals, an Android app that helps combat the national epidemic of obesity and improve the quality of family meals. The app grew out of a 25-year, award-winning project that has dramatically expanded the amount of fresh fruits and vegetables reaching low-income people through the nation’s 33,000 community food pantries. Co-creators Peter Clarke, PhD. and Susan Evans, Ph.D. are our guests.

DINE LBC Long Beach Restaurant Week is set for August 5th through August 13th, 2017. More than 60 diverse Long Beach restaurants spanning 12 neighborhoods will offer special multi-course menus at affordable prices. New to DINE LBC is Rance’s Chicago Pizza in Belmont Shore. They are already well-known for Pan, Stuffed and Tavern styles of pizza. We’ll meet the proprietors of the dough, Chef Rance Ruiz and Aaron Tofani.

Can’t get enough of those fresh fruits & veggies…Joining us with what’s new for the peak of the season hits is our resident produce expert Robert Schueller of Melissa’s. Think sweet, juicy and refreshing Muscato Grapes (Black, Red & Green) and Champagne Grapes, and more, for openers.

The annual Stu and the Kids Fundraiser returns to Vibiana on Sunday afternoon, July 30th. Stuart Skversky is the Executive Director/Founder of Stu and the Kids and the Host Chefs at Vibiana are Neal and Amy Fraser the principals of Redbird. Proceeds will fund scholarships for at-risk Hill Tribe kids in Chaing Mai. Thailand. Last year’s Benefit raised an impressive $110,000! Chef Stu hops off his trusty elephant to give us the details.

Froze’ is the rage this Summer on better bar menus all over town. SOL Mexican Cocina (Newport Beach & Playa Vista) was one of the area pioneers of popularizing this now oh-so-trendy libation. Their version uses a frozen Margarita as a base which is then infused with frozen sparkling rose and a dash of guava nectar for color. For SOL it all started as a creation to support Pink Drink Month benefiting City of Hope last year. The Froze’ creation proved so popular that it found its way on to the permanent bar menu. We’ll get the full story from SOL Mexican Cocina’s Director of Beverage, Colin Pflugradt.

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

Play

Show 232, July 15, 2017: Froze at SOL Mexican Cocina, Colin Pflugradt, Director of Beverage

Colin PflugradtFroze is all the rage this Summer on better bar menus all over town. SOL Mexican Cocina (Newport Beach & Playa Vista) along with sister restaurants solita Tacos & Margaritas was one of the area pioneers of popularizing this now trendy libation. Their version uses a frozen Margarita as a base which is then infused with frozen sparkling rose and a dash of guava nectar.

For SOL it all started as a creation to support Pink Drink Month benefiting City of Hope last year. The Froze creation proved so popular that it found its way on to the permanent bar menu.

We’ll get the full (and colorful) story from SOL Mexican Cocina’s Director of Beverage, Colin Pflugradt.

Play

July 15: Quick Help for Meals, Rance’s Chicago Pizza, Melissa’s World Variety Produce, Stu and the Kids, SOL Mexican Cocina

Podcasts

Segment One: Show Preview with Co-Host Andy Harris
Segment Two: Quick Help for Meals: A Mobile Phone App for Pantry Clients
Segment Three: Rance’s Chicago Pizza and DINE LBC – Long Beach Restaurant Week Part One
Segment Four: Rance’s Chicago Pizza and DINE LBC – Long Beach Restaurant Week Part Two
Segment Five: Peak of the Season Produce Report with Robert Schueller of Melissa’s
Segment Six: “Stu and the Kids” 2017 Fundraiser, Founder Stuart Skversky Part One
Segment Seven: “Stu and the Kids” 2017 Fundraiser, Founder Stuart Skversky Part Two
Segment Eight: Froze at SOL Mexican Cocina, Colin Pflugradt, Director of Beverage

Now a tempting preview of this Saturday’s fully-loaded show. It’s not, with profuse apologies, for dieters. If we’re successful we will always leave you incredibly hungry and thirsty. In our case, upon careful reflection, that’s probably a pretty good thing…

The faculty members at The University of Southern California’s Annenberg School for Communications & Journalism and Keck School of Medicine strive to be of service to the community. They have created Quick Help for Meals, an Android app that helps combat the national epidemic of obesity and improve the quality of family meals. The app grew out of a 25-year, award-winning project that has dramatically expanded the amount of fresh fruits and vegetables reaching low-income people through the nation’s 33,000 community food pantries. Co-creators Peter Clarke, PhD. and Susan Evans, Ph.D. are our guests.

DINE LBC Long Beach Restaurant Week is set for August 5th through August 13th, 2017. More than 60 diverse Long Beach restaurants spanning 12 neighborhoods will offer special multi-course menus at affordable prices. New to DINE LBC is Rance’s Chicago Pizza in Belmont Shore. They are already well-known for Pan, Stuffed and Tavern styles of pizza. We’ll meet the proprietors of the dough, Chef Rance Ruiz and Aaron Tofani.

Can’t get enough of those fresh fruits & veggies…Joining us with what’s new for the peak of the season hits is our resident produce expert  of Melissa’s. Think sweet, juicy and refreshing Muscato Grapes (Black, Red & Green) and Champagne Grapes, and more, for openers.

The annual Stu and the Kids Fundraiser returns to Vibiana on Sunday afternoon, July 30th. Stuart Skversky is the Executive Director/Founder of Stu and the Kids and the Host Chefs at Vibiana are Neal and Amy Fraser the principals of Redbird. Proceeds will fund scholarships for at-risk Hill Tribe kids in Chaing Mai. Thailand. Last year’s Benefit raised an impressive $110,000! Chef Stu hops off his elephant to give us the details.

Froze is the rage this Summer on bar menus all over town. SOL Mexican Cocina (Newport Beach & Playa Vista) was one of the area pioneers of popularizing this now trendy libation. Their version uses a frozen Margarita as a base which is then infused with frozen sparkling rose and a dash of guava nectar. For SOL it all started as a creation to support Pink Drink Month benefiting City of Hope last year. The Froze creation proved so popular that it found its way on to the permanent bar menu. We’ll get the full story from SOL Mexican Cocina’s Director of Beverage, Colin Pflugradt.

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

peteråPeter Clark PhD and Susan Evans PhD-clarke-susan-evansThe faculty members at The University of Southern California’s Annenberg School for Communications & Journalism and Keck School of Medicine strive to be of service to the community. They have created Quick Help for Meals, an Android app that helps combat the national epidemic of obesity and improve the quality of family meals. The app grew out of a 25-year, award-winning project that has dramatically expanded the amount of fresh fruits and vegetables reaching low-income people through the nation’s 33,000 community food pantries.

The nearly 40 million clients of this nation’s food pantries suffer elevated rates of obesity, diabetes, cardio-vascular disease, and other diet-related conditions. Numerous studies have shown how increased consumption of fresh produce helps fight obesity and promote health. Over the past twenty years, many food banks and community pantries have started distributing significant amounts of free fresh produce. Unfortunately, though, many pantry clients do not know how to prepare vegetables in nutritious, varied, and appealing ways; they also need to acquire other food management skills for healthier eating.

The phone app offers two kinds of content that each pantry client customizes to his or her needs and interests. One, VeggieBook, enables a food recipient to obtain recipes and food-use tips about fresh vegetables. A recipient decides which kinds of recipes and tips he or she wants, from among hundreds of specially-designed recipes. Users can get these printed immediately at the pantry as well as saved on the phone. All materials are in English and Spanish.

The second section of the app, Secrets to Better Eating, invites a pantry client to browse five chapters (about better breakfasts, lunches, dinners, snacks, and food shopping). Secrets present more than 80 concrete, no-cost strategies for limiting fats and sugar in the diet, establishing a warm atmosphere at meals, curtailing overeating, involving children in meal preparations, introducing children to new food tastes, and bargain-conscious grocery shopping, among other themes. Each client’s selected ideas are printed at the pantry and saved to the phone. And, as with VeggieBook’s recipes and tips, a client can e-mail Secrets to friends or family and get extra printed copies as well.

The creators, Peter Clarke, PhD. and Susan Evans, Ph.D., are our guests.

Rance Ruiz and Aaron TofaniAuthentic Chicago-style Pizza in Long Beach (and Costa Mesa) from young proprietors who grew up in Orange County? You bet…and it’s Rance’s Chicago Pizza (Belmont Shore & Costa Mesa) a first-time participant in the upcoming DINE LBC Long Beach Restaurant Week.

DINE LBC Long Beach Restaurant Week is set for August 5th through August 13th, 2017. More than 60 diverse Long Beach restaurants spanning 12 neighborhoods will offer special multi-course menus at affordable prices.

New to DINE LBC is Rance’s Chicago Pizza in Belmont Shore. They are already something of a local institution for Pan, Stuffed and Tavern styles of pizza. We’ll meet the proprietors of the dough, Chef Rance Ruiz and Aaron Tofani.

Just as many regions around the country hold city-wide restaurant week events, the participating Long Beach restaurants will be offering multi-course, “value-oriented” meals set at one of six price points: $15, $25, $35, $45, $55 or $65 per guest.

Founder and organizer Terri Henry, who brought restaurant week to Long Beach in 2014, said that besides attracting local “foodies”, Dine LBC allows those who view dining out as a luxury to also enjoy an exceptional experience. The nine-day event that includes two full weekends gives locals the opportunity to visit multiple participating restaurants and also allows those in neighboring cities who find it difficult to travel to Long Beach during the week more options.

“With recent minimum wage increases, overhead and cost of goods increases, an annual restaurant week drives much needed traffic into our valued restaurants”, said Henry, who said the event will span across twelve Long Beach neighborhoods and has a comprehensive marketing, advertising and PR campaign valued at over $500K to support the nine-day event.

Robert Schueller of Melissa's World Variety Produce in the AM830 KLAA StudioCan’t get enough of those fresh fruits & veggies…? Joining us with what’s new for the peak of the season hits is our resident produce expert, Robert Schueller of Melissa’s. He’s the unrivaled Watson (IBM Super Computer) of fruits & vegetables!

Think sweet, juicy and refreshing Muscato Grapes (Black, Red & Green) and Champagne Grapes, and more, for openers.

California grown Black Muscato grapes have a deep purple, almost black, coloring with a slightly softer texture than the green or red varieties. While the Black Muscatos have the same high sugar content as the other two, their sweet flavor seems stronger on the palate. Black Muscato grapes make the best sauces and sauce reductions because of this complexity in taste.

Melissa’s Muscato grapes vary in color from green to red to black and are hybrids of some very special seedless grape varieties. They make a perfect summer snack with their crisp texture and mouthwatering, juicy interior. Muscato Grapes are much sweeter than the average grape, measuring at a brix (sweetness) level of at least 22 compared to the average grape brix of about 16.

Toss Muscato Grapes into a summer fruit salad, add to your favorite sauce, or eat right out of hand. These delectable summer treats are a great addition to any dessert.

Stuart SkverskyThe annual Stu and the Kids Fundraiser returns to Vibiana on Sunday afternoon, July 30th. Stuart Skversky is the Executive Director/Founder of Stu and the Kids and the Host Chefs at Vibiana are Neal and Amy Fraser the principals of Redbird.

Proceeds will fund scholarships for at-risk Hill Tribe kids in Chaing Mai. Thailand. Last year’s Benefit raised an impressive $110,000!

Participating chefs for this year’s event include Hosts Neal and Amy Fraser, Vibiana; Brooke Willamson and Nick Roberts, Playa ProvisionsWalter ManzkeRépubliqueEric Klein and Connor Shanahan, Wolfgang Puck CateringShirley Chung, Steamer’s Co. Raw Bar & Bowl of Hug; Gilberto Cetina, Chicken ItzaMatt Lee, Restaurant 917Kris Yenbamroong, Night+MarketJason Neroni from The Rose CaféAkasha RichmondAKASHA and AR cucinaSherry YardThe Tuck Room; Warren and Rose Schwartz, Magpies Softserve; Jason Fullilove, Barbara Jean’sTetsu Yahagi, Spago Beverly HillsRoxana JullapatFriends & FamilyGavin Mills, MiroJoel Miller, The WallaceCarlos Enriquez, Bakers Kneaded; Matt Dixon, Division 3; Food Network Celebrity Chef Jet Tila and special guest Rocco Whalen of Fahrenheit who will be flying in from Cleveland, Ohio with his team. Other chefs to be announced.

Chef Stu hops off his elephant to give us the details.

In 2009, Stuart Skversky, a graduate of the Culinary Institute of America and a rising- star chef, made a dramatic life change by giving up a promising chef career in Los Angeles to move to Chiang Mai, becoming a full-time volunteer at the Wat Dan Chan (a local Buddhist temple), teaching local children English, cooking and baking. Recognizing a need to help prepare these high-risk Hill Tribe kids following their graduation, he founded Stu and the Kids to better prepare them for adulthood, helping them get into a university or technical college and giving them the tools for an independent future. Proceeds from this event go directly to the children’s education, school uniforms, supplies, housing, food and tuition for higher education.

Now in their ninth year of fundraising throughout the world, Stu and the Kids has raised over $300,000 for the charity, including last year’s astounding record of $110,000 accumulated from the LA festival, fundraising on the east coast and online donations during 2016. Stu and the Kids supervise seventeen kids, including fifteen who have earned four-year scholarships to university and a seven and fourteen-year-old that is supported with rent and food due to family hardship. The charity hopes to increase the awards to twelve four-year university scholarships in the coming year.

Colin PflugradtFroze is all the rage this Summer on bar menus all over town. SOL Mexican Cocina (Newport Beach & Playa Vista) along with sister restaurants solita Tacos & Margaritas was one of the area pioneers of popularizing this now trendy libation. Their version uses a frozen Margarita as a base which is then infused with frozen sparkling rose and a dash of guava nectar.

For SOL it all started as a creation to support Pink Drink Month benefiting City of Hope last year. The Froze creation proved so popular that it found its way on to the permanent bar menu.

We’ll get the full (and colorful) story from SOL Mexican Cocina’s Director of Beverage, Colin Pflugradt.

Podcasts

Segment One: Show Preview with Co-Host Andy Harris
Segment Two: Quick Help for Meals: A Mobile Phone App for Pantry Clients
Segment Three: Rance’s Chicago Pizza and DINE LBC – Long Beach Restaurant Week Part One
Segment Four: Rance’s Chicago Pizza and DINE LBC – Long Beach Restaurant Week Part Two
Segment Five: Peak of the Season Produce Report with Robert Schueller of Melissa’s
Segment Six: “Stu and the Kids” 2017 Fundraiser, Founder Stuart Skversky Part One
Segment Seven: “Stu and the Kids” 2017 Fundraiser, Founder Stuart Skversky Part Two
Segment Eight: Froze at SOL Mexican Cocina, Colin Pflugradt, Director of Beverage

Show 72, May 17, 2014: Executive Chef Deborah Schneider, Partner, SOL Cocina, solita and cookbook author

Deborah SchneiderChef Deborah Schneider brings a wealth of knowledge and experience to her role as Executive Chef and Partner of Mexican restaurants SOL Cocina (Newport Beach & Scottsdale, AZ) and solita (Huntington Beach, CA) Schneider draws upon her rich culinary background and more than 25 years of professional cooking experience to bring the superb tastes and relaxing beach vibe of the Baja Peninsula.

Schneider’s passion for Baja was stoked by countless surf trips down the Peninsula. There, at small street stands and on pristine beaches, she discovered flavorful, healthy cuisine, rich with fresh seafood and inventive preparations that are at the heart of her restaurants.

Chef Deb has just released a second edition of her critically acclaimed first cookbook, Baja! Cooking on the Edge. It features a mixture of authentic recipes and Chef Deb’s own Baja-inspired dishes.

Baja! features more than 150 easy-to-follow recipes, peppered with fantastic stories and images that are as vibrant in color as the dishes are in flavor. Chef Deb explores these different cultural influences of Baja street food – everything from the classic Fish Tacos and Seafood Cocktels, to a wide range of inspired meat-based tacos – chicken, pork, chorizo – and fresh salsas. The uniquely Baja recipes featured includes delights like Clams in Tequila Butter, One-Pan Paella, Garlic Cilantro Steak and Chocolate-Jalapeno Truffles.

Chef Deb shares the two essential hints for preparing authentic Baja Fish Tacos.

Sol is soon coming to Playa Vista and solita will launch later this year in Santa Clarita.

Play

Show 54, December 28, 2013: Deborah Schneider, Executive Chef & Partner, solita tacos & margaritas

Deborah SchneiderExecutive Chef Deborah Schneider is the acclaimed author of five well-received cookbooks (a sixth is on the way) and a partner in the highly regarded SOL Mexican Cocina on the Bay in Newport Beach (and in Scottsdale.) Over the years she has become the go-to authority on the cuisine and libations of Baja California and, more recently, other culinary regions of Mexico. One of her specialties is the tasty street food of Baja. Do I hear Street Tacos?

Newly opened this week is Chef Deb’s latest venture, solita tacos & margaritas, facing a pocket park and fountain in Huntington Beach’s Bella Terra Center. It’s a neighborhood-casual Mexican spot with an authentic food experience representing the most appreciated culinary aspects from the coast of Baja and other culinary regions of Mexico Chef Deb has visited and researched extensively.

“What makes solita so unique is that we incorporated a wood grill like so many we have enjoyed in Mexico, and created a menu around it that offers fresh, simple preparations made with seasonal ingredients,” explains Chef Deb.

The bar takes an equally fresh approach to traditional Mexican libations. All margaritas are made with 100 per cent blue agave tequilas and the fruit used is all fresh. The only sweetener in the beverages is agave.

Play

December 28: Top Food Trends for 2014, Solita Tacos and Margaritas, Yamashiro, Brock Radke, The Winery

Podcasts

Segment One: Host Jet Tila and Producer Andy Harris
Segment Two: Deborah Schneider, Executive Chef & Partner, solita tacos & margaritas
Segment Three: Brock Kleweno, General Manager & Executive Chef, Yamashiro Hollywood Part One
Segment Four: Brock Kleweno, General Manager & Executive Chef, Yamashiro Hollywood Part Two
Segment Five: Brock Radke, Food Editor, Las Vegas Weekly
Segment Six: Food Trends for 2014 Part One
Segment Seven: Food Trends for 2014 Part Two
Segment Eight: JC Clow, Managing Partner, The Winery Restaurant & Wine Bar

Good news…No long lines and absolutely nothing to take back on this Saturday’s show. It’s just incredibly tasty entertainment for the ears with the usual assortment of great guests.

Chef Jet and Producer Andy preview the show. This week we’re taking a look back and also looking forward to 2014. Hollywood, millions of redevelopment dollars later, is again a dining and entertainment hot spot and we’re chatting with the energetic Executive Chef of the historic Yamashiro about what’s new on the menu there. Our ultimate Las Vegas insider, Brock Radke, is with us talking about his favorite new restaurants of the year. What’s trending in food for 2014? Chef Jet and Producer Andy share their revealing thoughts.

Happy New Year to all and wishing our loyal listeners all the very best in dining adventures in 2014! Get out there…

Deborah SchneiderExecutive Chef Deborah Schneider is the acclaimed author of five well-received cookbooks (a sixth is on the way) and a partner in the highly regarded SOL Mexican Cocina on the Bay in Newport Beach (and in Scottsdale.) Over the years she has become the go-to authority on the cuisine and libations of Baja California and, more recently, other culinary regions of Mexico. One of her specialties is the tasty street food of Baja. Do I hear Street Tacos?

Newly opened this week is Chef Deb’s latest venture, solita tacos & margaritas, facing a pocket park and fountain in Huntington Beach’s Bella Terra Center. It’s a neighborhood-casual Mexican spot with an authentic food experience representing the most appreciated culinary aspects from the coast of Baja and other culinary regions of Mexico Chef Deb has visited and researched extensively.

“What makes solita so unique is that we incorporated a wood grill like so many we have enjoyed in Mexico, and created a menu around it that offers fresh, simple preparations made with seasonal ingredients,” explains Chef Deb.

The bar takes an equally fresh approach to traditional Mexican libations. All margaritas are made with 100 per cent blue agave tequilas and the fruit used is all fresh. The only sweetener in the beverages is agave.

A Hollywood landmark, Yamashiro, celebrates their 100th birthday in 2014. If you haven’t been there in awhile it’s time to perhaps take another look.

Brock Kleweno of YamashiroBrock Kleweno, the energetic Executive Chef and General Manager, joins us to talk about the rich history of the spot and the new commitment to fine dining in a relaxed atmosphere. There is lots more than fresh sushi to merit your attention here.

If you think Yamashiro Hollywood is the spot to just take out-of-town guests for a classic cocktail and the view you may just want to change your opinion after listening to Chef Brock.

Chef Brock personally does a lot of sourcing of his menu ingredients at the area Farmers Markets and actually operates a nighttime Farmers Market @ Yamashiro. May will mark their 5th year of hosting a Farmers Market there on Thursday evenings which has become quite a popular destination on its own drawing some 800 to 1,000 guests each Thursday night during the season.

One of Chef Brock’s signatures dishes is a Wagyu beef steak cooked at a very high temperature on a salt rock and presented with flair at the table. It finishes cooking at the table. Other standouts are the ceviche prepared with local sustainable fish and his take on Hawaiian poke.

They are also serious about the bar at Yamashiro. They prepare all the classic cocktails with style plus contemporary libations. They have some fun with the Manhattan as well as a fresh take on the Mai Tai (which was originally created in California.) They also do a standout version of the classic Moscow Mule served in the proper chilled copper mug which actually originated in Hollywood!

Brock Radke of Las Vegas WeeklyIf you’re looking for action New Year’s Eve then Las Vegas is always a festive party with real fireworks. Our insider in Las Vegas, Brock Radke, joins us to talk about the newly launched Container Park development in Downtown (with unusual shops and restaurants) along with a couple of suggestions for great New Year’s Eve dining. Brock is the Food Editor for Las Vegas Weekly.

Catch Brock’s special year-end column in Las Vegas Weekly on-line naming his 13 best new restaurants in Las Vegas for 2013. The intriguing selections are both on and off The Strip!

Chef Jet Tila host of the SoCal Restaurant ShowThinking about Food Trends for 2014 ? We have…Just for fun Chef Jet and Producer Andy have put together their lists of Top Trends in Food for the New Year.

Each developed their list without consulting the other. Also the items will not be discussed between Chef Jet and Producer Andy before air. That’s live radio…I’m sure there will be a few surprises.

 

 

 

JC Clow of the Winery Restaurant and BarJC Clow is the standout Managing Partner of The Winery Restaurant and Wine Bar in the District in Tustin. 2014 will mark their 7th year of operation.

The Orange County Concierge Association has just awarded them the distinction of “Restaurant of the Year.” The news is actually more significant than that. This is the 3rd time in six years that this prestigious award has been earned by them ! That’s a wow.

If you’re looking for a non-stuffy, sophisticated and elegant New Year’s Eve celebration The Winery has two seatings that are reasonably priced and designed for the comfort of the guests. The Winery’s goal on New Year’s eve is never to pack the house!

The second seating is a four course menu from Chef Yvon, live entertainment and party favors.

JC caps 2013 off by updating us on the new Winery Restaurant and Wine Bar coming to Newport Beach by Valentine’s Day in 2014. It’s right on the Bay.

Podcasts

Segment One: Host Jet Tila and Producer Andy Harris
Segment Two: Deborah Schneider, Executive Chef & Partner, solita tacos & margaritas
Segment Three: Brock Kleweno, General Manager & Executive Chef, Yamashiro Hollywood Part One
Segment Four: Brock Kleweno, General Manager & Executive Chef, Yamashiro Hollywood Part Two
Segment Five: Brock Radke, Food Editor, Las Vegas Weekly
Segment Six: Food Trends for 2014 Part One
Segment Seven: Food Trends for 2014 Part Two
Segment Eight: JC Clow, Managing Partner, The Winery Restaurant & Wine Bar