Show 173, May 28, 2016: Charlie Plummer, Paul Hobbs Wines & Paul Hobbs Selections

Charlie PlummerPaul Hobbs is a very prominent figure in California winemaking and beyond. We’ll find out why Forbes has described him as “the Steve Jobs of Wine.” Joining us is Paul Hobbs Wines’ National Sales Director, Charlie Plummer, who is also a Certified Sommelier.

Paul Hobbs was part of the opening team at California’s renown Opus One and has consulted for many of the great wineries in California and beyond. His pioneering boutique winery has an intimate tasting room in Sebastopol in rural Sonoma County. It’s a connoisseurs’ experience. The tasting room is open to discriminating guests by advance appointment.

Paul Hobbs Selections is an importer featuring premium wines from Argentina, Chile, Canada and France.

The Golden Chef Series, co-hosted by Charlie Plummer, is in its fifth year showcasing great chefs in Orange County. This year’s Golden Chef Series, presented by Fisher & Paykel and DCS, takes place at the Irvine Spectrum in Big Wheel Court. Chefs will demonstrate how to prepare their signature dishes. This event is free.

The next dates are June 4th and 18th.

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Show 141, October 10, 2015: Bracero Cocina de Raiz and General Manager JM Woody van Horn Continues…

Chef Javier Plasencia’s General Manager and Sommelier at the new Bracero Cocina de Raiz in San Diego’s Little Italy, JM Woody van Horn continues…

The restaurant is on two levels. Reservations are taken, and the lower level is left for walk-ins. Also check Open Table. A few reservations typically become available “day of.

Of his new restaurant, Chef Javier says, “The traditional Mexican kitchen is a central gathering place, where lively talk resonates and generations of home-crafted meals are envisioned, created and enjoyed. So it is at Bracero Cocina de Raiz. We celebrate memorable dishes and specialty cocktails, and raise a toast to the heart and soul of those who have nurtured each and every plant that has produced what goes into recipes that are both reminiscent, and perfected in a way that has never tasted quite so good.”

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Show 139, September 26, 2015: Show Preview with Executive Producer & Co-Host Andy Harris

Greetings, and now a mouthwatering preview of Saturday’s high octane show and not, with apologies, for dieters. With any luck we will always leave you hungry and thirsty. In our case that’s probably a good thing…

We move aside this morning a bit early for Notre Dame football at 11:30 a.m.

Cooking authority Amelia Saltsman wrote the highly regarded Santa Monica Farmers’ Market Cookbook and is a fixture at The Market. Her newest tile is The Seasonal Jewish Kitchen – A Fresh Take On Tradition. Amelia joins us with all the tasty facts on her new book.

Executive Chef Eric Klein of Spago Las Vegas is no stranger to the “SoCal Restaurant Show.” In the last couple of weeks he has cooked a private dinner for The President, been the celebrity guest chef aboard Holland America Line’s ms Maasdam, and cooked at one of the most prestigious charity funds-raisers in Las Vegas. We’ll catch-up with the always on the move Chef Eric.

DANCIN Vineyards (Medford, Oregon) is a lush, Italian-esque vineyard estate where tasting is an experience of enjoyment and relaxation, where wines are served alongside harmonious food pairings. The hospitable proprietors are the gracious husband & wife team of Dan and Cindy Marca. Dan Marca is our guest.

In three years. Seoul Sausage Company has become the premier force behind cutting edge Korean BBQ in Los Angeles.  What began as a tiny catering company run out of their apartment kitchen, Seoul Sausage is now a multi-faceted culinary enterprise comprised of an acclaimed restaurant in West LA’s “Little Osaka” neighborhood, two food trucks, a customized grilling Scion and an in-demand catering company. Newly opened is a Downtown L.A. location in Little Tokyo with an expanded menu and a full bar. Co-founder Ted Kim joins us with a fiery update.

What is the role of a sommelier in a restaurant ? It’s certainly changing…Is the person a friend or a foe ? How do you really know? Our resident wine expert, Kyle Meyer of Wine Exchange in Santa Ana, shares his informed thoughts.

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

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Show 139, September 26, 2015: Kyle Meyer, Co-proprietor, The Wine Exchange

Kyle Meyer of Wine ExchangeWhat is the role of a sommelier in a restaurant? It’s certainly changing…Is the person a friend or a foe to the guest? How do you really know?

Can a sommelier work his way up with experience or is it a requirement to be certified by one of the Wine World’s governing bodies? Which approach is best? Who creates the wine lists that you see at restaurants?

How do you handle a haughty sommelier?

We also discuss wine pricing in restaurants. Value is the new mantra!

Our resident wine expert, Kyle Meyer of Wine Exchange in Santa Ana, shares his informed thoughts.

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September 26: Amelia Saltsman, Spago Las Vegas, Dancin Vineyards, Seoul Sausage, Wine Exchange

Podcasts

Segment One: Show Preview with Executive Producer & Co-Host Andy Harris
Segment Two: Amelia Saltsman and The Seasonal Jewish Kitchen
Segment Three: Executive Chef Eric Klein of Wolfgang Puck’s Spago Las Vegas
Segment Four: DANCIN Vineyards, Co & Proprietor Dan Marca
Segment Five: Seoul Sausage Co. and Co-Founder Ted Kim
Segment Six: Kyle Meyer, Co-proprietor, The Wine Exchange

Greetings, and now a mouthwatering preview of Saturday’s high octane show and not, with apologies, for dieters. With any luck we will always leave you hungry and thirsty. In our case that’s probably a good thing…

We move aside this morning a bit early for Notre Dame football at 11:30 a.m.

Cooking authority  wrote the highly regarded Santa Monica Farmers’ Market Cookbook and is a fixture at The Market. Her newest tile is The Seasonal Jewish Kitchen – A Fresh Take On Tradition. Amelia joins us with all the tasty facts on her new book.

Executive Chef Eric Klein of Spago Las Vegas is no stranger to the “SoCal Restaurant Show.” In the last couple of weeks he has cooked a private dinner for The President, been the celebrity guest chef aboard Holland America Line’s ms Maasdam, and been the lead working chef at one of the most prestigious annual charity funds-raisers in Las Vegas. We’ll catch-up with the always on the move Chef Eric.

DANCIN Vineyards (Medford, Oregon) is a lush, hillside, Italian-esque vineyard estate where tasting is an experience of enjoyment and relaxation, where wines are served alongside harmonious food pairings. The hospitable proprietors are the gracious husband & wife team of Dan and Cindy Marca. Dan Marca is our guest.

In three years. Seoul Sausage Company has become the premier force behind cutting edge Korean BBQ in Los Angeles.  What began as a tiny catering company run out of their apartment kitchen, Seoul Sausage is now a multi-faceted culinary enterprise comprised of an acclaimed restaurant in West LA’s “Little Osaka” neighborhood, two food trucks, a customized grilling Scion and an in-demand catering company. Newly opened is a full-service Downtown L.A. location in Little Tokyo with an expanded menu and a full bar. Co-founder Ted Kim joins us with a fiery update.

What is the role of a sommelier in a restaurant? It’s certainly changing…Is the person a guest’s friend or a foe ? How do you really know? Our resident wine expert, Kyle Meyer of Wine Exchange in Santa Ana, shares his informed thoughts.

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

Amelia SaltsmanSanta Monica-based cooking authority and culinary personality Amelia Saltsman wrote the highly regarded Santa Monica Farmers’ Market Cookbook and is a fixture at The Market. Her newest title is The Seasonal Jewish Kitchen – A Fresh Take On Tradition.

In The Seasonal Jewish Kitchen Amelia traces the delicious thread of Jewish cuisine from its ancient roots to today’s focus on seasonality and sustainability. Guided by the Jewish lunar calendar, she divides the book into six micro-seasons that highlight the deep connection of Jewish traditions to the year’s natural cycles.

Amelia draws on her own rich food history to bring the reader a warmly personal cookbook filled with soul-satisfying spins on beloved classics and bold new dishes. From her Iraqi grandmother’s kitchri—red lentils melted into rice with garlic slow-cooked to sweetness—to four-ingredient Golden Borscht with Buttermilk and Fresh Ginger and vibrant Blood Orange and Olive Oil Polenta Upside-Down Cake, Amelia’s game-changing approach is sure to win over a new generation of cooks.

You’ll find naturally vegan dishes, Middle Eastern fare, and new ways to use Old-World ingredients—buckwheat, home-cured herring, and gribenes—in fresh, modern meals. Inspired by the farm-to-table movement, her 150 recipes offer a refreshingly different take on traditional and contemporary Jewish cooking.

Whether you’re Jewish or not, observant or not, Ashkenazic or Sephardic, this yearlong culinary journey through the Diaspora will have you saying, “This is Jewish food? Who knew?”

Amelia joins us with all the incredibly delectable facts on her new book.

Eric KleinExecutive Chef Eric Klein of Spago Las Vegas is no stranger to the “SoCal Restaurant Show.” In the last couple of weeks he has cooked a private dinner for The President, been the celebrity guest chef aboard Holland America Line’s ms Maasdam on a 7-day Northeast Canada Discovery voyage, and been at-the-stoves with Wolfgang Puck as the host chef at one of the most prestigious annual charity funds-raisers in Las Vegas.

Last week Chef Eric was the host chef for Chef Wolfgang Puck’s 3rd annual “Sip & Savor” benefit at Spago Las Vegas. It benefits Keep Memory Alive.

It’s a mix-and-mingle, wine-and-dine event which gave the guests the opportunity to indulge in an interactive culinary affair sampling the signature cuisine of each of Puck’s six Las Vegas restaurants, paired with a number of Chef Puck’s favorite wines.

We’ll catch-up with Chef Eric.

Dan MarcaDANCIN Vineyards (Medford, Oregon) is a lush, Tuscan Italian-esque vineyard estate known for award-winning Pinot Noir and Chardonnay where tasting is an experience of enjoyment and relaxation, where wines are served alongside harmonious food pairings. The hospitable proprietors are the gracious husband & wife team of Dan and Cindy Marca.

The Marcas take only one thing more seriously than hospitality – growing Pinot Noir and Chardonnay grapes of exceptional quality and making premium wine that expresses the terroir of their special site while spotlighting the grape’s essential character.

“Our recent expansion allows us to use our estate’s natural topography for a gravity flow system that cuts out the need for pumps. We can get the wine from barrel to bottling with minimal agitation which is integral for great Pinot Noir because its delicate flavor is easily damaged” says owner Dan Marca.

Dan Marca is our guest.

Ted Kim of Seoul SausageIn three years. Seoul Sausage Company has become the premier force behind cutting edge Korean BBQ in Los Angeles. What began as a tiny catering company run out of their apartment kitchen, Seoul Sausage is now a multi-faceted culinary enterprise comprised of an acclaimed fast-casual restaurant in West LA’s “Little Osaka” neighborhood, two food trucks, a customized grilling scion and an in-demand catering company.

Newly opened is a full-service Downtown L.A. location in Little Tokyo with an expanded menu and a full bar. Think Vinny’s Fried Chicken Sandwich with Adobo marinated chicken, honey habanero slaw, aioli and served on a brioche bun. On the Adult Beverage side of the menu is the Seoul Sista with rum, lime juice, pineapple juice, and matcha coconut cream.

Founded by brothers Ted and Yong Kim alongside Chef Chris Oh, Seoul Sausage Company broke onto the public’s awareness when they won Season 3 of The Great Food Truck Race, Food Network’s second highest rated show. Now, food celebrities including Alton Brown, Giada De Laurentis, Bobby Flay and Simon Majumdar frequent their store during TV shoots to munch on their favorite dishes.

Co-founder Ted Kim joins us with a fiery update.

Kyle Meyer of Wine ExchangeWhat is the role of a sommelier in a restaurant? It’s certainly changing…Is the person a friend or a foe to the guest? How do you really know?

Can a sommelier work his way up with experience or is it a requirement to be certified by one of the Wine World’s governing bodies? Who creates the wine lists that you see at restaurants?

Our resident wine expert, Kyle Meyer of Wine Exchange in Santa Ana, shares his informed thoughts.

Podcasts

Segment One: Show Preview with Executive Producer & Co-Host Andy Harris
Segment Two: Amelia Saltsman and The Seasonal Jewish Kitchen
Segment Three: Executive Chef Eric Klein of Wolfgang Puck’s Spago Las Vegas
Segment Four: DANCIN Vineyards, Co & Proprietor Dan Marca
Segment Five: Seoul Sausage Co. and Co-Founder Ted Kim
Segment Six: Kyle Meyer, Co-proprietor, The Wine Exchange

Show 131, July 18, 2015: Rick Reich, Brix At The Shore, Long Beach

Rick ReichRick Reich’s Brix at The Shore brings a special taste of The Big Apple to the seaside community of Belmont Shore in Long Beach with its authentic pastrami sandwiches, intimate wine bar ambiance and thoughtful selection of craft beer. Rick also doubles as the establishment’s entertaining sommelier. He has an inspired wine or beer pairing for every item on his extensive menu. Rick’s an original…

He describes himself as a certified W.I.N.O. That is short for “Wine is not Ostentatious.”

Brix at The Shore offers something the area is lacking: a place that caters to Generation X and Baby Boomers where these forty to sixtysomethings can make their own hangout with music from their era, everything from ‘80s alternative to Sinatra; a rotating wine list with an impressive and thoughtful selection of vintages; a collection of taps that pour craft beer; and an intimate environment that provokes casual conversation among its guests.

“I wanted somewhere that had a great wine, but not wine snobs,” added Reich. “I’m probably the only sommelier you’ll find sporting baggy shorts and Hawaiian shirts. Brix at The Shore is about enjoying good wine, good beer and great pastrami while meeting new people.”

Proprietor Rick Reich joins us.

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Show 131, July 18, 2015: Rick Reich, Brix At The Shore, Long Beach Continues…

Rick Reich pouring at Brix at the Shore“I call Brix at The Shore an adult amusement park,” says owner Rick Reich, who also doubles as the restaurant’s sommelier. “Belmont Shore has plenty of places that appeal to college kids, but what the area was lacking was a hangout for a more established crowd who needed a place to unwind after work, enjoy a good glass of wine or beer, grab a bite to eat, and occasionally break out into song – trust me, it’s happens. We’ve had the entire restaurant singing to Dean Martin on a Saturday night. And that’s what makes Brix so appealing.”

The menu features an array of shareable plates, flatbread sandwiches, salads, deli sandwiches, artisan pizza, burgers and entrees. One item that has put Brix on the culinary map is its infamous pastrami sandwich—which could easily rival New York City’s best—featuring warm pastrami topped with melted Swiss cheese with a schmear of Brix deli sauce and placed between two slices of lightly toasted rye bread. Dessert options include authentic New York cheesecake.

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Show 118, April 18, 2015: Celebrity Cruises Great Wine Festival

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.

Chef David is just back from the James Beard Foundation in New York where he presented a dinner with his colleague, Chef/Restaurateur Dean James Max. On May 6th at James Republic the same team is presenting a Dinner Bell Series evening with local farmers (and ingredients from the Long Beach Farmer’s Market) to benefit Chefs to End Hunger.”

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Show 108, January 31, 2015: Chateau Musar of Lebanon

Chateau MusarLebanon, one of the oldest wine producing regions in the world, is the home to an ancient wine-grape growing area, the Bekaa Valley. There is 6,000 years of winemaking tradition there. The most prominent winery in Lebanon with a hard-earned international reputation is Chateau Musar. Serge Hochar is the larger-than-life personality behind Chateau Musar.

Chateau Musar, founded by Serge’s father, was established back in 1930. Hochar revived the winery and traveled over the globe promoting the wines. In 1979 at a tasting in Great Britain wine critic Michael Broadbent tasted the 1967 Musar and declared it a “great find.”

The success of Chateau Musar aided in the establishment of the contemporary wine industry in Lebanon. He skillfully guided and grew the winery through over a turbulent decade of civil war in Lebanon.

Eric Asimov (The New York Times greatly respected wine writer) points out in a recent piece on Chateau Musar that when the civil war ended in 1990 there were five wineries operating in Lebanon. By 2014 there were almost 50.

There is a sad footnote to this piece. Hochar, at age 75, tragically passed away early last month while vacationing in Acapulco. Fortunately the winery is now in the capable hands of his two sons and nephew, representing the third generation of Family ownership.

Sommelier Christopher Lavin of Broadbent Selections (they represent the winery in the USA) joins us to share the incredible story of Chateau Musar.

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Show 107, January 24, 2015: Chef Gary Arabia of the GC Marketplace

Gary ArabiaChef Gary Arabia, the long-established caterer to the stars, has operated the food and beverage operation on The Lot (previously known as Warner Brothers Hollywood) in Hollywood for 15 years. It’s also the base for his busy catering and event production firm, Global Cuisine by Gary Arabia.

Late last year Arabia launched a new venture, GC Marketplace by Gary Arabia, on Cahuenga Blvd. W. near Universal Studios. It’s a dazzling culinary destination for eating-in or grab-and-go. There are artisan food stations where the customers can interact with knowledgeable pros.

There is an impressive domestic and imported cheese case, a charcuterie counter with premium Jamon Iberico from Spain, smoked meats display, a pizza oven, rotisserie meats, prepared salad station, an ample dessert counter, an upscale coffee bar, a wine bar (with an in-house sommelier and 12 wines on “tap” dispensed from a Cruvinet) and a visually striking retail wine wall.

Virtually everything is made right there from scratch. That includes the buttery croissants, breakfast pastries, breads, and all the decadent desserts.

Gary Arabia joins us with an appetizing overview of GC Marketplace.

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