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!

Play

Show 204, December 31, 2016: Tristen Beamon, Proprietor, Wine Exchange & BW Direct, Santa Ana

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.”

“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!”
Play

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 169, April 30, 2016: Show Preview with Executive Producer & Co-Host Andy Harris & Chef Andrew Gruel

Andrew Gruel at the AM830 KLAA StudiosExecutive Chef Andrew Gruel of the rapidly growing Slapfish empire with restaurants in Huntington Beach, Laguna Beach, Newport Beach, LAX, Irvine at UCI and, most recently, Brea, is back as today’s special Guest Host

Now a provocative sneak peak of Saturday’s appetizing show and not, with profuse apologies, for dieters. If we’re doing it right we will always leave you incredibly hungry and thirsty. In our case that’s actually a pretty good thing…

For 90 years the respected culinary program at Los Angeles Trade Tech College in Downtown Los Angeles has provided practical, affordable culinary training at an incredible value! They do wonders with limited resources. On May 14th Trade Tech’s culinary program is hosting a festive evening which benefits scholarships for the Culinary Arts Program of L.A. Trade Technical College. Culinary Arts Program Chair, Chef Steven Kasmar, and Chefs’ Toys Mike Krepistman join us with the 411.

The annual Dine LBC – Long Beach Restaurant Week is taking place now until May 1, 2016. Each participating restaurant from twelve unique neighborhoods in the city offers a three course menu priced at $20, $30, $40 or $50, either per guest with wine pairing options at fine dining locations OR dinner for two priced at $20, $30, $40 or $50, where diners share an appetizer, each enjoy their own entree, then share a dessert at more casual establishments. One of the participating restaurants in DINE LBC is the new taste Wine-Beer-Kitchen. Chef Brad Neumann of taste joins us.

Chef Steve Samson’s Sotto located just East of Century City recently celebrated its 5th Anniversary. In recognition of the occasion there was a renovation. Chef Steve is with us with an update.

You don’t have to be a wine connoisseur to appreciate the high-quality of wine from Bordeaux, France. It’s one of the great wine grape growing regions of the world. Our resident wine authority, Tristen Beamon from The Wine Exchange, was just in Bordeaux tasting wines in the barrel from the 2015 harvest. We’ll get his insider’s report on what to expect.

Careers through Culinary Arts Program (C-CAP) is a national non-profit that transforms lives of at-risk students through the culinary arts and prepares them for college and careers in the restaurant and hospitality industry. On Monday is C-CAP Los Angeles’ Scholarship Awards Breakfast. Our guests are Richard Grausman, Founder & Chairman Emeritus of C-CAP and Susan Robbins, President, C-CAP.

Villa Roma restaurant in Laguna Hills is truly one of the undiscovered gems of dining in South Orange County. Unusually they serve a menu of both Argentine and Italian Cuisine. Their Chimichurri is a word-of-mouth favorite. Co-Owner Teresa Razo (also the Marketing & Catering Director) joins us.

Cinco de Mayo is pretty much a non-event in Mexico but it’s huge in the United States. Might have something to do with all the Mexican beer and tequila sold for the festivities. Hey, we’re in favor of a good excuse to party responsibly, too. One of the bigger Cinco de Mayo fiestas in Los Angeles will be staged at Silver Lake’s El Chavo on May 5th from 4:00 p.m. to close. Matt Landes from Cocktail Academy (one of the event organizers) is with us to provide all the festive details.

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

Play

Show 169, April 30, 2016: Bordeaux Futures with Tristen Beamon, Wine Exchange, Santa Ana

Kyle Meyer and Tristen Beamon of Best Wines OnlineYou don’t have to be a wine connoisseur to appreciate the high-quality of wine from Bordeaux, France. It’s one of the great wine grape growing regions of the world. Our resident wine authority, Tristen Beamon from The Wine Exchange, was just in Bordeaux tasting wines in the barrel from the 2015 harvest. We’ll get his insider’s report on what to expect.

“Kyle and I have tasted 400 wines from the exciting 2015 harvest and we’re happy to report that this is a vintage that consumers and collectors alike need to take a serious look at. The wines have many of the hallmarks of the top vintages like 2000, 2005, 2009 and 2010, big and powerful, yet elegant and fresh with silky-soft tannins. There are a number of “best-ever” scenarios and, for the most part, it was a picture perfect, buy-by-the-case vintage from Petit Chateaux to First Growths… especially in the appellations of Margaux, Pessac-Leognan. St. Emilion and Pomerol. Who says Bordeaux is expensive? We just spent a week tasting some of the greatest potential wine values in the world. So as we like to say here at Wine Exchange…Let the games begin!”

When you have good guidance on selection the great advantage of buying Bordeaux Futures now is that you acquire the wines before the expected massive price increases on these labels when they are released in about 18 months to two years in the future. They cellar well…

Play

April 30: LA Trade Tech, taste Wine-Beer-Kitchen, Steve Samson, Wine Exchange, C-CAP, Villa Roma, El Chavo

Podcasts

Segment One: Show Preview with Executive Producer & Co-Host Andy Harris & Chef Andrew Gruel
Segment Two: Culinary Arts Department, Los Angeles Trade Technical College
Segment Three: Chef Brad Neumann, taste Wine – Beer – Kitchen, Long Beach
Segment Four: Proprietor / Executive Chef Steve Samson, Sotto, Los Angeles
Segment Five: Bordeaux Futures with Tristen Beamon, Wine Exchange, Santa Ana
Segment Six: C-CAP Founder Richard Grausman and President Susan Robbins
Segment Seven: Villa Roma Restaurant, Laguna Hills
Segment Eight: El Chavo’s (Silver Lake) Cinco De Mayo Celebration

Andrew Gruel at the AM830 KLAA StudiosExecutive Chef Andrew Gruel of the rapidly growing Slapfish empire with restaurants in Huntington Beach, Laguna Beach, Newport Beach, LAX, Irvine at UCI and, most recently, Brea, is back as today’s special Guest Host.

Now a provocative sneak peak of Saturday’s appetizing show and not, with profuse apologies, for dieters. If we’re doing it right we will always leave you incredibly hungry and thirsty. In our case that’s actually a pretty good thing…

For 90 years the respected culinary program at Los Angeles Trade Tech College in Downtown Los Angeles has provided practical, affordable culinary training at an incredible value! They do wonders with limited resources. On May 14th Trade Tech’s culinary program is hosting a festive evening which benefits scholarships for the Culinary Arts Program of L.A. Trade Technical College. Culinary Arts Program Chair, Chef Steven Kasmar and Chefs’ Toys Mike Krepistman join us with the 411.

The annual Dine LBC – Long Beach Restaurant Week is taking place now until May 1, 2016. Each participating restaurant from twelve unique neighborhoods in the city offers a three course menu priced at $20, $30, $40 or $50, either per guest with wine pairing options at fine dining locations OR dinner for two priced at $20, $30, $40 or $50, where diners share an appetizer, each enjoy their own entree, then share a dessert at more casual establishments. One of the participating restaurants in DINE LBC is the new taste Wine-Beer-Kitchen. Chef Brad Neumann of taste joins us.

Chef Steve Samson’s Sotto located just East of Century City recently celebrated its 5th Anniversary. In recognition of the occasion there was a renovation. Chef Steve is with us with an update.

You don’t have to be a wine connoisseur to appreciate the high-quality of wine from Bordeaux, France. It’s one of the great wine grape growing regions of the world. Our resident wine authority, Tristen Beamon from The Wine Exchange, was just in Bordeaux tasting wines in the barrel from the 2015 harvest. We’ll get his insider’s report on what to expect.

Careers through Culinary Arts Program (C-CAP) is a national non-profit that transforms lives of at-risk students through the culinary arts and prepares them for college and careers in the restaurant and hospitality industry. On Monday is C-CAP Los Angeles’ Scholarship Awards Breakfast. Our guests are Richard Grausman, Founder & Chairman Emeritus of C-CAP and Susan Robbins, President, C-CAP.

Villa Roma restaurant in Laguna Hills is truly one of the undiscovered gems of dining in South Orange County. Unusually they serve a menu of both Argentine and Italian Cuisine. Their Chimichurri is a word-of-mouth favorite. Co-Owner Teresa Razo (also the Marketing & Catering Director) joins us.

Cinco de Mayo is pretty much a non-event in Mexico but it’s huge in the United States. Might have something to do with all the Mexican beer and tequila sold for the festivities. One of the bigger Cinco de Mayo fiestas in Los Angeles will be staged at Silver Lake’s El Chavo on May 5th from 4:00 p.m. to close. Matt Landes from Cocktail Academy (one of the event organizers) is with us to provide all the festive details.

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

Steve KasmarFor 90 years the respected culinary program at Los Angeles Trade Tech College in Downtown Los Angeles has provided practical, affordable culinary training at an incredible value! They do wonders with limited resources.

On May 14th Trade Tech’s culinary program is hosting a festive evening which benefits scholarships for the Culinary Arts Program of L.A. Trade Technical College. Culinary Arts Program Chair, Chef Steven Kasmar and Chefs’ Toys Mike Krepistman (Steering Committee Board) join us with the appetizing 411.

Individual tickets are available for $95 which includes admission, food, a bag of casino chips, and two drink tickets. Your support goes a long way toward helping Trade Tech’s hard-working and motivated students afford the valuable education they receive at Trade Tech.

Chef Steve Kasmar also directs the busy catering operation at Trade Tech run by students. On the menu for May 14th are duck confit tacos, lamb shank ravioli, and vegan chili. Also, an assortment of standout sweet goodies from the baking and pastry department.

Lamb Cassoulet at taste Wine Beer KitchenThe annual Dine LBC – Long Beach Restaurant Week is taking place now until May 1, 2016. Each participating restaurant from twelve unique neighborhoods in the city offers a three course menu priced at $20, $30, $40 or $50, either per guest with wine pairing options at fine dining locations OR dinner for two priced at $20, $30, $40 or $50, where diners share an appetizer, each enjoy their own entree, then share a dessert at more casual establishments.

One of the participating restaurants in DINE LBC is the new taste Wine-Beer-Kitchen. Chef Brad Neumann of taste joins us. He’ll also preview his DINE LBC menu. Think Lamb Cassoulet with cannellini beans, turnips, herbs and orange breadcrumbs.

“taste wine-beer-kitchen is the newest venture for Erin O’Hagan and Laurie Semon, owners & founders of Olives Gourmet Grocer.  Erin and Laurie’s vision for “taste” was a dream that somehow became a reality in August 2015 when they first opened the doors. Their intention was really simple: on one hand to create one of Long Beach’s best restaurants and, on the other, to use the magic of food and wine to give people the opportunity to challenge their palates.”

From the Chef Brad:
“When we set out to create a restaurant space unlike any other in Long Beach, the food was no exception. Our team wanted dishes with flavors which were unexpected, perhaps even daring. The goal was to create a menu that piqued our guests’ interest, maybe even challenged them a bit. To that end, our food represents a menu not found elsewhere in the city and we hope our guests will return for that very fact.”

“Most importantly, what drives our menu is the seasons of Southern California. Primarily, what you’ll find at area farmer’s markets is usually reflective of what’s in our dishes. Food tastes better when you’re working with better product, and ripe, local produce is the focus of many of our offerings. Moreover, the cooking process and richness of the menu changes as the weather does. Slow, simmering braises in the winter as opposed to quick, grilled meats or even raw fish in the summer. Above all, though, are the ingredients and made from scratch techniques which elevate each dish beyond the mundane. Pickled papaya. Sriracha remoulade. Smoked beets or nuts. Black pepper ice cream.”

Steve Samson of SottoChef Steve Samson’s Sotto located just East of Century City recently celebrated it’s 5th Anniversary. In recognition of the occasion there was a renovation. Chef Steve is with us with an update. He also has a new restaurant on the horizon, Rossoblu, in Downtown Los Angeles

At Sotto expect an honest, market-driven menu of regionally-inspired Southern Italian dishes, including fresh house-made pastas and Neapolitan pizza cooked in an artisan wood burning oven.

The wine program has been called “one of the most interesting lists” in Los Angeles by the Los Angeles Times and “one of the best places to drink Italian wine in LA” by Los Angeles Magazine.

The food at Sotto is complemented by a fresh, seasonally relevant cocktail program with a strong background in the classics and the utilization of lesser known Italian liqueurs.

Kyle Meyer and Tristen Beamon of Best Wines OnlineYou don’t have to be a wine connoisseur to appreciate the high-quality of wine from Bordeaux, France. It’s one of the great wine grape growing regions of the world. Our resident wine authority, Tristen Beamon from The Wine Exchange, was just in Bordeaux tasting wines in the barrel from the 2015 harvest. We’ll get his insider’s report on what to expect.

“Kyle and I have tasted 400 wines from the exciting 2015 harvest and we’re happy to report that this is a vintage that consumers and collectors alike need to take a serious look at. The wines have many of the hallmarks of the top vintages like 2000, 2005, 2009 and 2010, big and powerful, yet elegant and fresh with silky-soft tannins. There are a number of “best-ever” scenarios and, for the most part, it was a picture perfect, buy-by-the-case vintage from Petit Chateaux to First Growths… especially in the appellations of Margaux, Pessac-Leognan. St. Emilion and Pomerol. Who says Bordeaux is expensive ? We just spent a week tasting some of the greatest potential wine values in the world. So as we like to say here at Wine Exchange…Let the games begin!”

Richard Grausman and Susan Robbins of C-CAPCareers through Culinary Arts Program (C-CAP) is a national non-profit that transforms lives of at-risk students through the culinary arts and prepares them for college and careers in the restaurant and hospitality industry. On Monday is C-CAP Los Angeles’ Scholarship Awards Breakfast. Our guests are Richard Grausman, Founder & Chairman Emeritus of C-CAP and Susan Robbins, President, C-CAP.

Since its inception in 1990, C-CAP has awarded over $46 million in scholarships, provided job training and internships, college and lifetime career support, teacher training and product and equipment donations to classrooms. Through C-CAP’s efforts, a large percentage of its students find rewarding careers in the foodservice and hospitality industry with many alumni, now graduates of top culinary schools working in leading restaurants and hotels throughout the country.

C-CAP was founded by Richard Grausman, renowned cookbook author and culinary educator.  Its President is Susan Robbins, and its Board of Directors is led by award-winning chef, restaurateur and author Marcus Samuelsson and Mark Weiss, Chief Investment Officer of RFR Holding LLC.  C-CAP works with over 16,000 students nationwide.

In 2015-2016 academic year, C-CAP Los Angeles served 3,200 students in 22 schools statewide.  In 2015, C-CAP awarded over $625,000 in scholarships to students from many school districts across the state.

Teresa RazoVilla Roma restaurant in Laguna Hills is one of the undiscovered gems of dining in South Orange County. Unusually they serve a menu of both Argentine and Italian Cuisine. Their Chimichurri is a word-of-mouth favorite. Co-Owner Teresa Razo (also the Marketing & Catering Director) joins us.

“Villa Roma is a unique restaurant combining Argentine and Italian flavors. Our cuisine combination was inspired by “La Boca”, a neighborhood of the Argentine capital. La Boca is located in the city’s southeast near the old port. In the early 1900’s, Argentina had over 2 million Italian immigrants, most of them settled in this southeastern part of the country because of the similarity to their port town named Genoa, Italy.”

“La Boca is a popular tourist destination in Argentina. It’s known for its colorful houses and pedestrian street, “El Caminito”, where street tango artists perform, musicians, and tango memorabilia is sold. Tango music drifts through the air from one restaurant bar to another.”

“We decided to continue history and bring the Argentine and Italian flavors to Orange County. Just as La Boca retains a strong Italian flavor, we retain our unique Argentine and Italian cuisine flavor.”

Matt LandesCinco de Mayo is pretty much a non-event in Mexico but it’s huge in the United States. Might have something to do with all the Mexican beer and tequila sold for the festivities. One of the bigger Cinco de Mayo fiestas in Los Angeles will be staged at Silver Lake’s El Chavo on May 5th from 4:00 p.m. to close.

Lots of satisfying food and drink including Mezcal and Mexican beer. Look for the street tacos.

Matt Landes from Cocktail Academy (one of the event organizers) is with us to provide all the festive details.

Podcasts

Segment One: Show Preview with Executive Producer & Co-Host Andy Harris & Chef Andrew Gruel
Segment Two: Culinary Arts Department, Los Angeles Trade Technical College
Segment Three: Chef Brad Neumann, taste Wine – Beer – Kitchen, Long Beach
Segment Four: Proprietor / Executive Chef Steve Samson, Sotto, Los Angeles
Segment Five: Bordeaux Futures with Tristen Beamon, Wine Exchange, Santa Ana
Segment Six: C-CAP Founder Richard Grausman and President Susan Robbins
Segment Seven: Villa Roma Restaurant, Laguna Hills
Segment Eight: El Chavo’s (Silver Lake) Cinco De Mayo Celebration

Show 165, March 26, 2016: Kyle Meyer, Co-Founder & Co-Proprietor, Wine Exchange

Kyle Meyer of Wine ExchangeIt’s our regular monthly wine education segment with the always engaging, Kyle Meyer, co-proprietor of Wine Exchange in Santa Ana, and our resident wine authority. Kyle is off to Bordeaux for a couple of days with co-proprietor Tristen to taste 2014 Bordeaux (in the barrel.) Some 1,500 wines…

You see the word “Reserve” on many USA produced wines. Does this have any real legal definition or is it just a catchy marketing term? You’ll be surprised to learn the answer.…

What’s the perfect wine pairing for the Easter or Passover lamb? Kyle suggests possible selections from the countries where lamb is a staple.

 

Play

Show 159, February 13, 2016: Kyle Meyer, Co-Founder, The Wine Exchange, Santa Ana

Kyle Meyer of Wine ExchangeOur resident wine authority, Kyle Meyer of The Wine Exchange in Santa Ana, is curating The Wine Village (along with partner Tristen Beamon) for LA Weekly’s The Essentials food and wine extravaganza on February 20th at The California Mart Center. Kyle uncorks his wine pairings. Unusually, a great effort has been made to suggest the proper wine pairings with the foods being offered.

What do you do with that just opened premium wine bottle that you’ve poured two glasses of wine from? Kyle has some practical tips for preserving the freshness of that wine. Beware that the wine is already declining just as soon as it’s opened.

Play

Show 122, May 16, 2015: Show Preview with Guest Host Chef Andrew Gruel and Producer & Co-Host Andy Harris

Andrew GruelExecutive Chef Andrew Gruel of the rapidly growing Slapfish empire with restaurants in Huntington Beach, Laguna Beach, and, now, Newport Beach is today’s special Guest Host.

It’s always time for great barbecue. Last Saturday (May 9th.) the Queen Mary hosted their 4th annual West Coast BBQ Classic (WCBC) which featured over 60 different SoCal-based champion grill masters and BBQ teams competing for the coveted title of West Coast’s Best BBQ along with cash prizes. The Grand Champion of chicken, pork ribs, pork and brisket, Sterling Ball, of Big Poppa Smokers joins us.

Our other resident wine authority is Managing Partner Tristen Beamon of The Wine Exchange in Santa Ana. One of the world’s greatest wine-producing regions, according to the experts, is Bordeaux located in Southwestern France. The region’s fame dates back over 2,000 years to the time of the Romans. Tristen is with us to provide the 411 on the coveted wines from this stellar region and why they are significant to serious collectors. He has just returned from the area which he is quite well-traveled in.

Executive Chef Deborah Schneider’s new cookbook is Salsas and Moles – Fresh and Authentic Recipes for Pico de Gallo, Mole Poblano, Chimichurri, Guacamole, and More. Chef Deborah is the executive chef/partner of SOL Cocina in Newport Beach and Scottsdale, Arizona (and soon to be in Playa Vista), and solita in Huntington Beach and Santa Clarita. Chef Deb is our guest talking about America’s new favorite condiment, salsa.

Imagine a country where East and West are beautifully intertwined in the cuisine and culture and where its treasured cooking secrets are just waiting to be discovered. Welcome to Azerbaijan. In Pomegranates & Saffron – A Culinary Journey to Azerbaijan, Feride Buyuran takes the reader on a delightful culinary journey through this beautiful land in the Caucasus. Interspersed throughout the text are fascinating glimpses of local culture and traditional proverbs related to food that will make the adventure even more memorable. Author Feride Buyuran is our guest.

The Jewish deli business is not an easy one. After being offered a management position with an existing but failing Northridge, CA deli, Ron Peskin found himself with a new title – owner. The deli’s proprietor was abandoning ship, and he proposed that Peskin should be the one to keep it afloat. Not only did the deli come with all the necessary equipment and a staff of 11, it also came with a substantial amount of bad debt. The year was 1969 and, ironically, Ron and his wife Patricia also had a son named Brent so they changed everything but the name! With little money, a handful of employees and a single delivery truck, the Peskins were determined to make Brent’s Deli a success. The hard work paid off. A second, larger, Brent’s was added in Westlake Village 10 years ago. Today Brent’s consistently remains the highest rated deli in Southern California year-after-year serving thousands of meals every day.

Be sure to catch Chef Andrew Gruel Thursday nights (new time) on his new restaurant makeover series on FYI, “Say it to My Face.” The fresh episode encores throughout the week on FYI. Check your local listings.

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

Play

Show 122, May 16, 2015: Tristen Beaman, Managing Partner, The Wine Exchange

Kyle Meyer and Tristen Beamon of Best Wines OnlineOur other resident wine authority is Managing Partner Tristen Beamon of The Wine Exchange in Santa Ana. One of the world’s greatest wine-producing regions, according to the experts, is Bordeaux located in Southwestern France. The region’s fame dates back over 2,000 years to the time of the Romans.

Tristen is with us to provide the 411 on the coveted wines from this stellar region and why they are significant to serious collectors. He has just returned from 2-weeks in the area which he is quite well-traveled in.

Tristen explains that it’s the terroir that makes the Bordeaux wines so special. The wines also have the ability to gracefully age for 50 to 60 years if properly stored.

Tristen will explain the ins and outs of Bordeaux Futures and why a serious aficionado buys them. It’s not about wine snobbery…While in Bordeaux Tristen tasted an extensive collection of the upcoming 2014 vintage. His impression is that the 2014 wines represent great value and are far more affordable than the 2009 or 2010 vintages. He’ll share his thoughts.

 

Play