Show 257, January 20, 2018: Show Preview with Co-Host Andy Harris

Now a tempting preview of this Saturday’s mouthwatering 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… Keep in mind we’re always here with you live every Saturday morning with a fresh show.

Dan Tapia and barman John Putman of 4th an d Olive in Long BeachFirst a quick overview of the Forks, Corks & Pork Dinner at 4th & Olive Bistro and Wine Bar with Proprietor Dan Tapia. 4th & Olive Bistro & Wine Bar Executive Chef Alex McGroarty has partnered with Long Beach Chef Paul Buchanan, proprietor of Primal Alchemy Caterers, to design a multi-course dinner menu featuring pork in every course. The upcoming Forks, Corks & Pork dinner menu is available one night only, January 21st from 5-10pm at 4th & Olive Bistro & Wine Bar. The four- course plus amuse bouche and dessert menu is priced at $65 per guest and an optional beer/wine pairing is available.

Every home-brewers’ dream is to create a craft beer that is appealing enough to go into commercial production. Viceland’s “Beerland” with host Meg Gill of Golden Road Brewing makes that dream a reality. For Season 2 Meg traveled to four US cities/regions and sought out the best home-brewers. Each finalist in those cities then competed at Los Angeles’ Golden Road Brewery in the Finale to decide the winner of “Beerland” Season 2. That style, Man-Go-War, was then brewed on Golden Road’s 50-barrel system and is now available at retail in cans. The winning team are professional lifeguards from Sebastian, Florida. Michael Flinn and Jonathan Billings, join us.

Chef Pascal Olhats of Pascal San Juan Capistrano is recognized as the Dean of French Chefs in Orange County. 2018 marks his 30th year of being an independent restaurateur in Orange County. There will be special celebrations and menus to commemorate this worthy occasion. On Sunday, February 25th Pacal is hosting the 2nd year of The Gray Event benefit at Sherman Gardens to raise needed funds for the Save Elephant Foundation to rescue at-risk elephants in Thailand. We’ll chat with Chef Pascal.

Cameron Douglas enjoys the distinction of being New Zealand’s first certified Master Sommelier. He serves on the Board for the Court of Master Sommeliers Americas. He takes his position as unofficial Ambassador for New Zealand wine very seriously. Cameron is an experienced wine writer, commentator, judge, reviewer, presenter and consultant. Cameron also serves as the curator for NZ Wine Navigator.

There is lots more to know about premium New Zealand wines than simply the big name grassy, Sauvignon Blancs. We’ll meet him.

Our resident Meatheads from West Coast Prime Meats, Terry Hanks and Jay Henderson are back with a meaty discussion of Kobe and Wagu Beef. We’ll get the honest 411 on Japanese Wagyu (the real deal) and American and Australian Wagyu. We’ll also find out what the coveted A5 is. Do the pampered cattle really get daily massages and drink beer?

Our always informed Co-Host, Chef Andrew Gruel, will share (and explain) in his continuing series hospitality business trends he sees for 2018. Here’s a real hot button issue…One of the major credit card companies, in a test, is incentivizing restaurants to use credit cards exclusively for payment. No cash accepted…Is a cashless restaurant good hospitality?

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

Play

Show 257, January 20, 2018: Executive Chef Pascal Olhats, Pascal San Juan Capistrano & The Gray Event

Pascal OlhatsChef Pascal Olhats of Pascal San Juan Capistrano is recognized as the Dean of French Chefs in Orange County. He’s mentored numerous rising star chefs now cooking in Orange County. 2018 marks his 30th year of being a restaurateur in Orange County. There will be special celebrations and menus to commemorate this worthy occasion.

Culinary pioneer Chef Paul Bocuse, sadly, passed away in France on Saturday. Chef Pascal knew Chef Paul personally from his earlier career days in France, and actually worked for him in his flagship restaurant in Lyon. In the 90s Chef Bocuse visited Traditions by Pascal in Newport Beach to dine. Pascal shares some fond memories to start the interview.

On Sunday, February 25th Pacal is hosting the 2nd year of The Gray Event benefit at Sherman Gardens to raise needed funds for the Save Elephant Foundation to rescue at-risk elephants in Thailand. Tickets for the elegant, seated 4-course dinner featuring the flavors of Thailand are $250, and Reception-only tickets with Thai appetizers and creative cocktails, beer and wine are $125.

Pascal Olhats is an extraordinary French born, and trained, Executive Chef, and polished restaurateur. He has won numerous awards, owning and collaborating on a number of restaurants in Newport Beach over the past 30-years.

He currently owns four businesses, including: Café Jardin Restaurant & Pascal’s Tea Garden Creperie (on the lush grounds of Sherman Gardens & Library in Corona del Mar), Pascal’s Café in San Juan Capistrano (a café/ bakery/ fine dining establishment), and Pascal’s Catering (offering full-service catering for 20 years throughout Southern California).

Pascal also partners with Manassero Farms in Irvine, and orchestrates breakfasts, dinners, and incredible special events, often showcasing guest chefs.

We’ll chat with Chef Pascal.

Play

January 20: Beerland, Pascal Olhats, Cameron Douglas, West Coast Prime Meats

Podcasts

Segment One: Show Preview with Co-Host Andy Harris
Segment Two: Home-Brewers Jonathan Billings and Mike Flinn, Winners of Season 2 of Viceland’s “Beerland” Part One
Segment Three: Home-Brewers Jonathan Billings and Mike Flinn, Winners of Season 2 of Viceland’s “Beerland” Part Two
Segment Four: Executive Chef Pascal Olhats, Pascal San Juan Capistrano & The Gray Event
Segment Five: Master Sommelier Cameron J. Douglas, NZ Wine Navigator Part One
Segment Six: Master Sommelier Cameron J. Douglas, NZ Wine Navigator Part Two
Segment Seven: Terry Hanks & Jay Henderson, West Coast Prime Meats’ “Meatheads”
Segment Eight: Co-Host Chef Andrew Gruel, Slapfish Restaurant Group

Now a tempting preview of this Saturday’s mouthwatering 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… Keep in mind we’re always here with you live every Saturday morning with a fresh show.

Every home-brewers dream is to create a craft beer that is appealing enough to go into commercial production. Viceland’s “Beerland” with host Meg Gill of Golden Road Brewing makes that dream a reality. For Season 2 Meg traveled to four US cities/regions and sought out the best home-brewers. Each finalist in those cities then competed at Los Angeles Golden Road Brewery in the Finale to decide the winner of “Beerland” Season 2. That style, Man-Go-War, was then brewed on Golden Road’s 50-barrel system and is now available at retail in cans. The winning team of professional lifeguards from Sebastian, Florida, Michael Flinn and Jonathan Billings, join us.

Chef Pascal Olhats of Pascal San Juan Capistrano is recognized as the Dean of French Chefs in Orange County. 2018 marks his 30th year of being a restaurateur an independent in Orange County. There will be special celebrations and menus to commemorate this worthy occasion. On Sunday, February 25th Pacal is hosting the 2nd year of The Gray Event benefit at Sherman Gardens to raise needed funds for the Save Elephant Foundation to rescue at-risk elephants in Thailand. We’ll chat with Chef Pascal.

Cameron Douglas enjoys the distinction of being New Zealand’s first certified Master Sommelier. He serves on the Board for the Court of Master Sommeliers Americas. He takes his position as unofficial Ambassador for New Zealand wine very seriously. Cameron is an experienced wine writer, commentator, judge, reviewer, presenter and consultant. Cameron also serves as the curator for NZ Wine Navigator.

There is lots more to know about premium New Zealand wines than simply the big name grassy, Sauvignon Blancs. We’ll meet him.

Our resident Meatheads from West Coast Prime Meats, Terry Hanks and Jay Henderson are back with a meaty discussion of Kobe and Wagu Beef. We’ll get the honest 411 on Japanese Kobe (the real deal) and American and Australian Wagyu. We’ll also find out what the coveted A5 is. Do the cattle really get daily massages and drink beer? Yum…

Our always informed Co-Host, Chef Andrew Gruel, will share (and explain) in his continuing series hospitality business trends he sees for 2018. Here’s a real hot button issue…One of the major credit card companies, in a test, is incentivizing restaurants to use credit cards exclusively for payment. No cash accepted…Is a cashless restaurant good hospitality?

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

Michael Flinn and Jonathan Billing at the Beerland viewing party at Golden Road BrewingEvery dedicated home-brewers’ dream is to create a craft beer that is appealing enough to go into commercial production. Viceland’s Beerland” with host Meg Gill of Golden Road Brewing makes that dream a reality. For Season 2 Meg traveled to four US cities/regions and sought out the best home-brewers. Season 2’s travels included field trips to home-brewers in Portland, Alabama, Detroit and Florida.

Each finalist in those cities then competed at Los Angeles’ Golden Road Brewery in the Finale to decide the winner of “Beerland” Season 2. This was based on a panel of judges’ decision as well as a popular vote of attending craft beer enthusiasts. Meg Gill then made the final call.

The winning creation, Man-Go-War, was then brewed on Golden Road’s 50-barrel system and is now available at retail in cans. The original recipe actually uses a dash of ocean water from the Atlantic Ocean. (It’s a blueberry-flavored Wheat Ale with a hint of Spicy Mango.) The winning team of home-brewers and professional lifeguards from Sebastian, Florida, Michael Flinn and Jonathan Billings, join us.

Pascal OlhatsChef Pascal Olhats of Pascal San Juan Capistrano is recognized as the Dean of French Chefs in Orange County. He’s mentored numerous rising star chefs now cooking in Orange County. 2018 marks his 30th year of being a restaurateur in Orange County. There will be special celebrations and menus to commemorate this worthy occasion.

On Sunday, February 25th Pacal is hosting the 2nd year of The Gray Event benefit at Sherman Gardens to raise needed funds for the Save Elephant Foundation to rescue at-risk elephants in Thailand.

Pascal Olhats is an extraordinary French born, and trained, Executive Chef, and polished restaurateur. He has won numerous awards, owning and collaborating on a number of restaurants in Newport Beach over the past 30-years.

He currently owns four businesses, including: Café Jardin Restaurant & Pascal’s Tea Garden Creperie (on the lush grounds of Sherman Gardens & Library in Corona del Mar), Pascal’s Café in San Juan Capistrano (a café/ bakery/ fine dining establishment), and Pascal’s Catering (offering full-service catering for 20 years throughout Southern California). Pascal also partners with Manassero Farms in Irvine, and orchestrates breakfasts, dinners, and incredible special events, often showcasing guest chefs.

We’ll chat with Chef Pascal.

Cameron DouglasCameron Douglas enjoys the distinction of being New Zealand’s first certified Master Sommelier. He serves on the Board for the Court of Master Sommeliers Americas. He takes his position as unofficial Ambassador for New Zealand wine very seriously. Cameron is an experienced wine writer, commentator, judge, reviewer, presenter and consultant.

Cameron also serves as the curator for NZ Wine Navigator.

There is lots more to know about premium New Zealand wines than simply the big name grassy, Sauvignon Blancs.

We’ll meet him.

“At NZ Wine Navigator, you’ll find the largest selection of artisanal New Zealand wines available in the US. Selected by Master Sommelier Cameron Douglas, these wines demonstrate the finest our little country has to offer. We work directly with family-estates and small producers to hand pick each wine you see, so you can explore new wines with confidence.”

“New Zealand is blessed with an outstanding array of independent winemakers, all heroically forging their own path, rather than towing the corporate line. Made up of old heads, young guns, and mavericks, not one of them fits the old school model.”

“At NZ Wine Navigator, we believe that attention to detail, knowledge, intuition, and experience show through to the glass. Because of the way we work—a changing selection from small producers with a limited capacity—our list is limited to extraordinary wines. These are the wines we drink. We hope you love them as much as we do.”

Kobe and Waygu Premium Beef from West Coast Prime MeatsOur resident Meatheads from West Coast Prime Meats, Terry Hanks and Jay Henderson are back with a meaty discussion of Kobe and Waygu Beef. We’ll get the honest 411 on Japanese Kobe (the real deal) and American and Australian Wagyu.

We’ll also find out what the coveted A5 is. Do the well attended-to cattle really get daily massages and drink beer?

Japanese Kobe comes from four breeds – Japanese Black, Japanese Brown, Japanese Shorthorn, Japanese Polled and their crossbreeds. Japanese Kobe is tender, has a juicy texture and has delicate yet rich flavors bursting with umami.

Andy Harris and Andrew Gruel at the Fifth Anniversary of the SoCal Restaurant ShowOur always informed Co-Host, Chef Andrew Gruel, will share (and explain) in his continuing series hospitality business trends he sees for 2018.

Here’s a real hot button issue…One of the major credit card companies, in a test, is incentivizing restaurants to use credit cards exclusively for payment. No cash accepted sat all…Is a cashless restaurant really good hospitality? Is there any difference in acceptance of this policy ranging from a quick service spot to a fine dining establishment?

Podcasts

Segment One: Show Preview with Co-Host Andy Harris
Segment Two: Home-Brewers Jonathan Billings and Mike Flinn, Winners of Season 2 of Viceland’s “Beerland” Part One
Segment Three: Home-Brewers Jonathan Billings and Mike Flinn, Winners of Season 2 of Viceland’s “Beerland” Part Two
Segment Four: Executive Chef Pascal Olhats, Pascal San Juan Capistrano & The Gray Event
Segment Five: Master Sommelier Cameron J. Douglas, NZ Wine Navigator Part One
Segment Six: Master Sommelier Cameron J. Douglas, NZ Wine Navigator Part Two
Segment Seven: Terry Hanks & Jay Henderson, West Coast Prime Meats’ “Meatheads”
Segment Eight: Co-Host Chef Andrew Gruel, Slapfish Restaurant Group