Show 204, December 31, 2016: Show Preview with Andy Harris, Co-Host & Executive Producer

Happy Holidays and the happiest of Happy New Year’s to all our loyal listeners. Where did 2016 go? Thanks so much for making us part of your Saturday morning throughout the year. We have an over-stuffed year-end show for you.

Now a tempting preview of Saturday’s busting-out at the seams 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…

Food tours are a great way of discovering the cuisine of a city. It’s even better when you can explore on foot. One of the area’s newest food walking tours is Beach City Food Tours offering a well-planned, highly informative and incredibly tasty Downtown Long Beach food and beverage tasting experience. We’ll meet proprietress Layla Ali-Ahmad.

The Union Square Hospitality Group in New York initiated a policy of “no tipping” (Hospitality Included) earlier last year. The gratuity is included in the menu pricing. The concept is an effort to resolve the inequality in the compensation of the Front of the House Staff versus the hard-working kitchen staff who are not tipped. The DirtytSexyHappiness Hospitality Group tried this in ARC and Restaurant Marin at SoCo in Costa Mesa. We’ll chat with proprietors Chef Noah and Marin Blom to see how this innovation has worked out in their properties.

We know award-winning food journalist Cathy Thomas as the former long-time Food Editor of The Orange County Register. She now has a new monthly, on-line feature in Orange Coast Magazine of a chef profile and accompanying cooking video recipe. We’ll catch up with her.

We conclude the year with one of our resident wine experts, Tristen Beamon, of Santa Ana’s Wine Exchange. Wine Exchange is also in the import and distribution sector with BW Direct. They specialize in finding great values in Bordeaux wines from this legendary grape growing region in Southwestern France considered the pinnacle of global wine areas.

The Ritz Prime Seafood launched late last year in Newport Beach. It was a bit of a misfire initially as long-time guests of the departed The Ritz in Newport Center (famous for elegant Continental dining) were expecting a reworking of that legendary establishment and this was, instead, an entirely new, contemporary concept. Now let’s meet the totally fresh, The Ritz Prime Seafood “2.0”. Partner Ben Sabourui, a hospitality veteran, joins us with the details of the revitalized restaurant.

Executive Chef Sherry Yard, a multiple James Beard award-winner for culinary excellence, is the culinary goddess for the luxe iPic Theaters. Her latest creation is The Tuck Room Tavern destination restaurants located in new iPic theater complexes in Westwood, New York City at The South Street Seaport, North Miami and Houston. Chef Sherry is our guest.

Chef Andrew Gruel of the Slapfish Restaurant Group is our in-house hospitality industry expert. He’s now looking ahead at possible significant Restaurant Industry Trends for 2017. Breakfast, for instance, is hot. Also, what’s up with no cook menus and beer bars ?

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

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Show 204, December 31, 2016: Marin & Executive Chef Noah von Blom, DirtySexyHappiness Hospitality Group, Costa Mesa

Marin Howarth and Executive Chef Noah BlomThe (greatly respected and always trendsetting) Union Square Hospitality Group (Union Square Café, the Modern, North End Grill…) in New York initiated a policy of “no tipping” earlier last year. The gratuity is included in the menu pricing. The concept is an effort to resolve the inequality in the compensation of the Front of the House Staff versus the hard-working kitchen staff who are not tipped.

The DirtytSexyHappiness Hospitality Group tried this in ARC and Restaurant Marin at SoCo in Costa Mesa. We’ll chat with proprietors Chef Noah and Marin von Blom to see how this innovation has worked out in their properties.

It’s been a great year for Restaurant Marin. Restaurant Critic Brad A. Johnson of the Orange County Register awarded Noah Blom and baker Christy Henry “Pastry Chefs of the Year” honors. Also the Marin Fries were one of Brad’s The Best Thing I Ate This Week” in 2016.

They are also about to open their 3rd concept at SoCo, The Guild Club. We’ll get a preview.

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December 31: Beach City Food Tours, DirtySexyHappiness. Cathy Thomas, Wine Exchange, Ritz Prime Seafood, Sherry Yard

Podcasts

Segment One: Show Preview with Andy Harris, Co-Host & Executive Producer
Segment Two: Layla Ali-Ahmad, Proprietress, Beach City Food Tours, Long Beach
Segment Three: Marin & Executive Chef Noah von Blom, DirtySexyHappiness Hospitality Group, Costa Mesa
Segment Four: Food Journalist and Author, Cathy Thomas
Segment Five: Tristen Beamon, Proprietor, Wine Exchange & BW Direct, Santa Ana
Segment Six: Ben Sabouri, Partner, The Ritz Prime Seafood, Newport Beach
Segment Seven: Executive Chef Sherry Yard, The Tuck Room Tavern
Segment Eight: Executive Chef & Founder Andrew Gruel, Slapfish Restaurant Group

Happy Holidays and the happiest of Happy New Year’s to all our loyal listeners. Where did 2016 go? Thanks for making us part of your Saturday morning this festive Holiday Weekend and throughout the year. We have an over-stuffed show for you.

Now a tempting preview of Saturday’s busting-out at the seams 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…

Food tours are a great way of discovering the cuisine of a city. It’s even better when you can explore on foot. One of the area’s newest food walking tours is Beach City Food Tours offering a well-planned, highly informative and incredibly tasty Downtown Long Beach food and beverage tasting experience. We’ll meet proprietress Layla Ali-Ahmad.

The Union Square Hospitality Group in New York initiated a policy of “no tipping” (Hospitality Included) earlier last year. The gratuity is included in the menu pricing. The concept is an effort to resolve the inequality in the compensation of the Front of the House Staff versus the hard-working kitchen staff who are not tipped. The DirtytSexyHappiness Hospitality Group tried this in ARC and Restaurant Marin at SoCo in Costa Mesa. We’ll chat with proprietors Chef Noah and Marin Blom to see how this innovation has worked out in their properties.

We know award-winning food journalist Cathy Thomas as the former long-time Food Editor of The Orange County Register. She now has a new monthly, on-line feature in Orange Coast Magazine of a chef profile and accompanying cooking video recipe. We’ll catch up with her.

We conclude the year with one of our resident wine experts, Tristen Beamon, of Santa Ana’s Wine Exchange. Wine Exchange is also in the import and distribution sector with BW Direct. They specialize in finding great values in Bordeaux wines from this legendary grape growing region in Southwestern France considered the pinnacle of global wine areas.

The Ritz Prime Seafood launched late last year in Newport Beach. It was a bit of a misfire as long-time guests of the departed The Ritz in Newport Center (famous for elegant Continental dining) were expecting a reworking of that legendary establishment and this was, instead, an entirely new, contemporary concept. Now let’s meet the totally fresh, The Ritz Prime Seafood 2.0. Partner Ben Sabourui, a hospitality veteran, joins us with the details.

Chef Sherry Yard, a multiple James Beard award-winner for culinary excellence, is the culinary goddess for the luxe iPic Theaters. Her latest creation is the Tuck Room Tavern destination restaurants located in new iPic theater complexes in Westwood, New York City at The South Street Seaport, North Miami and Houston. Chef Sherry is our guest.

Chef Andrew Gruel of the Slapfish Restaurant Group is our resident hospitality industry expert. He’ll be looking ahead at possible significant Restaurant Industry Trends for 2017. Breakfast, for instance, is hot. Also, what’s up with no cook menus and beer bars?

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

Layla Ali AhmadFood tours are a great way of discovering the cuisine of a city. It’s even better when you can explore on foot. One of the area’s newest food walking tours is Beach City Food Tours offering a well-planned, highly informative and incredibly tasty Downtown Long Beach food and beverage tasting experience.

Beach City Food Tours has launched the first of its kind in Long Beach, a guided walking tour that offers residents and tourists alike the opportunity to taste and sip offerings from some of the city’s most popular eateries and food shops. Attendees experience Long Beach, a growing food lover’s city, through a unique sensory journey while learning about the city’s history, art and culture along the way. The tour is currently available for Downtown Long Beach, but will eventually expand to other parts of the city.

Founded by Long Beach resident Layla Ali-Ahmad, the idea was born from a mutual love of food and travel – and Long Beach, a city she proudly calls home.  “Our goal is to introduce the amazing food culture we have in Long Beach to both locals and travelers alike” says Ali-Ahmad. “Long Beach is becoming known for its great food shops and delicious restaurants, but many people are unsure where to venture first, or they simply want to try new things. Our tour is designed to give the food lover a unique and delicious view of the city, and we look forward to adding more of the unique neighborhoods to the tour options soon.”

We’ll meet proprietress Layla Ali-Ahmad.

Marin Howarth and Executive Chef Noah BlomThe (greatly respected and always trendsetting) Union Square Hospitality Group (Union Square Café, the Modern, North End Grill…) in New York initiated a policy of “no tipping” earlier last year. The gratuity is included in the menu pricing. The concept is an effort to resolve the inequality in the compensation of the Front of the House Staff versus the hard-working kitchen staff who are not tipped.

The DirtytSexyHappiness Hospitality Group tried this in ARC and Restaurant Marin at SoCo in Costa Mesa. We’ll chat with proprietors Chef Noah and Marin Blom to see how this innovation has worked out in their properties.

They are also about to open their 3rd concept at SoCo, The Guild Club. We’ll get a preview.

Cathy ThomasWe know award-winning food journalist Cathy Thomas as the former long-time Food Editor of The Orange County Register and the author of 3 well-received cookbooks. She now has a new monthly, on-line feature in Orange Coast Magazine of a chef profile and accompanying cooking video recipe. The feature with the video for December is “Making Scrumptious Salmon with Herb-Spiked Soffrito with Chef Michael Doctulero” (Waterman’s Harbor in Dana Point.)

She has also recently been a part of the EPCOT Food and Wine Festival in Orlando and journeyed to France.

Look for her helpful e-Newsletter, Cathy Thomas Cooks!

We’ll catch up with her.

Kyle Meyer and Tristen Beamon of Best Wines OnlineWe conclude the year with one of our resident wine experts, Tristen Beamon, of Santa Ana’s Wine Exchange. Wine Exchange is also in the import and distribution sector with BW Direct – Bordeaux and Beyond. They specialize in finding great values in Bordeaux wines from this legendary grape growing region in Southwestern France considered the pinnacle of global wine areas.

“Like Wine Exchange, BW Direct has the best prices, best selection, and best service. Our fantastic wines will wow your guests and increase your profits.”“Welcome to BW Direct, the wholesale arm of Wine Exchange.”

“We pride ourselves on the strong relationships Tristen, Kyle, Eddie and the entire team have formed over their collective 50+ years in the wine industry. These relationships have helped us secure some of the world’s best wines at the most competitive prices in the business. Our business model differs from other distributors:

  • We have a unique, and often exclusive, selection of wines at some of the lowest prices in the country.
  • We are proud to carry a wide selection of Chateau-direct Bordeaux inventory, as well as cutting edge selections from the Languedoc.
  • We don’t charge any broken case fees when orders are picked up from our Orange County showroom.
  • We encourage buyers to come shop our showroom, at their leisure, for a complete buying experience.
  • We have no “quota” obligations to our suppliers, allowing us to create a stress free and no pressure environment.
  • We love what we do and we’re here to help!”

Ben SabouriThe Ritz Prime Seafood launched late last year in Newport Beach. The $5 million update to the previous Chart House location was lavish.

It was a bit of a misfire as long-time guests of the departed The Ritz in Newport Center (famous for elegant Continental dining) were expecting a refreshening of that legendary and venerable establishment and this was actually an entirely new, contemporary concept. Oops…Now let’s meet the totally fresh The Ritz Prime Seafood 2.0.

“Located along Newport’s scenic Mariner’s Mile, The Ritz Prime Seafood offers a fine dining experience harbor side, with a globally influenced menu featuring sustainable fish and seafood flown in daily, as well as dry-aged steaks, chops and Jidori chicken. It’s a reconceived, all new and different incarnation of the past three-decade-old The Ritz. This chic, upscale restaurant has new culinary offerings and its own look, social buzz and vibe – already becoming a Southern California “modern legend” with its own distinctive personality.”

“Dinner is served nightly and highlighted by entrees, including from the Sea: Branzino with sunchoke, pistachio, couscous and sultana; Sea Scallop with cauliflower, pomegranate and hazelnut brown butter; and Alaskan Halibut with red bell pepper, eggplant puree and confit tomatoes. From the Land are Lamb Rack with zucchini mint puree and Israeli couscous; 16oz Tomahawk Steak with bone marrow butter, broccoli potato au gratin and marsala jus; Jidori Chicken; and other entrees.”

Partner Ben Sabourui, a hospitality veteran, joins us with the details.

Sherry YardChef Sherry Yard, a multiple James Beard award-winner for culinary excellence, is the culinary goddess for the luxe iPic Theaters. Her latest creation is the Tuck Room Tavern destination restaurants located in new iPic theater complexes in Westwood, New York City at The South Street Seaport, North Miami and Houston.

There is a cocktail countdown and DJ in Westwood for New Year’s Eve. Limited availabilities remain for the 2nd seating with a Midnight Champagne Toast.

Weekend Brunch includes the Brunch Box (with multiple entrée choices) and alcoholic beverage for $19.99.

For the last night of Hanukkah enjoy Chef Sherry’s Crispy Latke Fries with apple sauce and sour cream.

Sherry Yard is our guest.

Andrew and William GruelChef Andrew Gruel of the Slapfish Restaurant Group is our resident hospitality industry expert. He’ll be looking ahead at possible Restaurant Industry Trends for 2017. Breakfast, for instance, is hot. Also, what’s up with no cook menus and beer bars?

Chef Andrew opens the newest Slapfish in the Outlets at San Clemente in San Clemente next week. In later January look for his new concepts, Two Birds and Butterleaf, to debut in Trade in Irvine.

Podcasts

Segment One: Show Preview with Andy Harris, Co-Host & Executive Producer
Segment Two: Layla Ali-Ahmad, Proprietress, Beach City Food Tours, Long Beach
Segment Three: Marin & Executive Chef Noah von Blom, DirtySexyHappiness Hospitality Group, Costa Mesa
Segment Four: Food Journalist and Author, Cathy Thomas
Segment Five: Tristen Beamon, Proprietor, Wine Exchange & BW Direct, Santa Ana
Segment Six: Ben Sabouri, Partner, The Ritz Prime Seafood, Newport Beach
Segment Seven: Executive Chef Sherry Yard, The Tuck Room Tavern
Segment Eight: Executive Chef & Founder Andrew Gruel, Slapfish Restaurant Group

Show 165, March 26, 2016: 2nd Annual SOCO Uncorked

SOCO Uncorked 2015The 2nd Annual SOCO Uncorked in Costa Mesa returns on Thursday, March 31st at South Coast Collection and The OC Mix. Event organizer Nancy Milby of LCA Wine and participating Chef & Restaurateur Noah Blom of ARC (and the soon to be Restaurant Marin and The Guild Club) join us with a tasty preview.

SOCO Uncorked is unlike any other wine and food festival – it is truly a collaboration between all the tenants at South Coast Collection (SOCO) and The OC Mix. Bites are provided by the culinary offerings at the food hall, including award-winning restaurants like Taco Maria, Pueblo, ARC, and more. To create the dishes, they use tenant offerings like Savory Spice Shop for all their rubs and spices. Nancy Milby and Master Sommelier Peter Neptune work with the restaurants individually to pair a wine varietal based on the dish they serve.

The charitable beneficiary is the Project Hope Alliance.

SOCO’s own Chef Noah Blom, owner and chef of the award winning ARC restaurant at SOCO, will demonstrate (as part of SOCO Uncorked) how to deconstruct a duck, and discuss how all of the various and sundry parts are used. Small bites will be offered of the delicious morsels, featuring duck of course, and will represent all three of Chef Noah’s SOCO restaurants, including the highly anticipated Restaurant Marin and The Guild, both coming soon to SOCO. Wines will be provided be Gerard Bertrand of the southwest of France.

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