Show 216, March 25, 2017: Show Preview with Co-Host Andy Harris

Now a tempting preview of this Saturday’s over-stuffed and richly decadent 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 that’s probably a pretty good thing…

Long Beach has its own officially designated Little Cambodia Town. It’s known as the Cambodian capital of the United States. Where do you find “real deal” Cambodian food there? Little Cambodia Town’s Honorary Mayor, Rithy Hahn, and Chef “T” Visoth Ouk are our knowledgeable guides.
Brad Johnson’s & Chef Govind Armstrong’s Post & Beam officially opened in early 2012 on the West side of the Baldwin Hills Crenshaw Plaza (across the parking lot from the Debbie Allen Dance Academy) in an extensively remodeled, free-standing building with patio which had previously been a Golden Bird Fried Chicken stand. It’s 5 successful years later and we’ll get updates from the principals themselves, Brad & Chef Govind.

One of the most distinctive and personal restaurants in the new wave of Oceanside’s chef-driven establishments is Chef Staci Miller’s The Miller’s Table. It’s very hands-on and intimate with all of 24 seats. Most of the seats are at one, large, square Community Table. We’ll meet the engaging Chef Staci.

A standout product noted by the “SoCal Restaurant Show” at the recently concluded Natural Products Expo West at the Anaheim Convention Center was Regrained – Eat Beer. Regrained crafts supergrain snacks featuring upcycled brewer’s grain “harvested” from urban craft breweries. CEO & Co-Founder Daniel Kurzrock explains all.

Prosecco is on a lot of restaurant by-the-glass menus these days. It’s a common misnomer that it’s Italian sparkling wine. Actually it comes from difference grapes than Champagne and is created using a different process. Also, all Prosecco is not created equal. To bring clarity to the ongoing discussion our resident wine expert, Kyle Meyer of Wine Exchange in Santa Ana, joins us with the needed 411.

The 6th Annual Big Island Chocolate Festival is set for April 28th & 29th at the Hapuna Beach Prince Hotel. “Indulge in the alluring, rich taste of chocolate – in both its sweet and savory forms – while participating in delicious, fun and informative chocolate-themed activities.” Farsheed Bonakdar the President of the Kona Cacao Association (the event’s producer) and Executive Chef Donald Wressell (also an acclaimed chocolatier) of the Guittard Chocolate Company (Burlingame, CA) are with us to preview this weekend of rich chocolate indulgence.

After a decadent afternoon of feasting on March 12th on over 1,500 pounds of heritage breed pork raised on family farms, almost 500 guests gathered with glasses full of festive libations at Viceroy Santa Monica, Official Host Venue. From cooks and guests to winemakers and distillers, all were waiting for Cochon555 founder Brady Lowe to crown Los Angeles’ “Prince of Pork,” bestowing not just the title, but a place in the national finale, Grand Cochon, in October in Chicago. L.A.’s newly crowned “Prince of Pork” chef is our guest.

Co-Host Chef Andrew Gruel is flying back from Utah on this Saturday morning. He rejoins us on April 1st, and that’s no April Fools’ joke…

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

Play

Show 216, March 25, 2017: “Mayor” Rithy Hahn, Chef “T” Visoth Ouk, Long Beach’s Cambodia Town

Rithy Hahn, and Chef T Visoth OukLong Beach has its own officially designated Little Cambodia Town. It’s known as the Cambodian capital of the United States. Some 20,000 residents of Long Beach are of Cambodian descent. Long Beach is thought to have the second largest population of Cambodian immigrants outside of Southeast Asia.

The Cambodia Town Culture Festival with lots of food & fun for the whole Family is Sunday, April 2nd from 8:30 a.m. to 4:00 p.m.

Cambodian Restaurants we visited (that the locals frequent) in Long Beach include Crystal, Monorom Cambodian Restaurant, Dara Restaurant and Sophy’s – Cambodia Town Food & Music. Some are located just outside of the “official” boundaries of Cambodia Town. All have on-site parking.

Standout dishes to look for range from deep fried whole catfish to salmon salad and lemongrass soup.

Where do you find “real deal” Cambodian food there?

Little Cambodia Town’s Honorary Mayor, Rithy Hahn, and Chef “T” Visoth Ouk of The Federal Bar are our knowledgeable guides.

Play

March 25: Little Cambodia Town, Post and Beam, The Miller’s Table, Regrained Eat Beer, Wine Exchange, Big Kahuna Chocolate Festival, Jonathan Granada

Podcasts

Segment One: Show Preview with Co-Host Andy Harris
Segment Two: “Mayor” Rithy Hahn, Chef “T” Visoth Ouk, Long Beach’s Cambodia Town
Segment Three: Post & Beam, Los Angeles’ Baldwin Hills Crenshaw Plaza
Segment Four: Chef Staci Miller’s The Miller’s Table, Oceanside, CA
Segment Five: Daniel Kurzrock, Chief Grain Officer, Regrained – Eat Beer
Segment Six: Kyle Meyer, Co-Proprietor, Wine Exchange, Santa Ana
Segment Seven: 6th Annual Big Island Chocolate Festival
Segment Eight: LA’s 2017 Prince of Pork – Cochon 555

Now a tempting preview of this Saturday’s over-stuffed 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 that’s probably a pretty good thing…

Long Beach has its own officially designated Little Cambodia Town. It’s known as the Cambodian capital of the United States. Where do you find “real deal” Cambodian food there? Little Cambodia Town’s Honorary Mayor, Rithy Hahn, and Chef “T” Visoth Ouk are our knowledgeable guides.

Brad Johnson’s & Chef Govind Armstrong’s Post & Beam officially opened in early 2012 on the West side of the Baldwin Hills Crenshaw Plaza (across the parking lot from the Debbie Allen Dance Academy) in an extensively remodeled, free-standing building with patio which had previously been a Golden Bird Fried Chicken stand. It’s 5 successful years later and we’ll get updates from the principals themselves, Brad & Chef Govind.

One of the most distinctive and personal restaurants in the new wave of Oceanside’s chef-driven establishments is Chef Staci Miller’s The Miller’s Table. It’s very hands-on and intimate with all of 24 seats. Most of the seats are at one, large Community Table. We’ll meet the engaging Chef Staci.

A standout product noted by the “SoCal Restaurant Show” at the recently concluded Natural Products Expo West at the Anaheim Convention Center was Regrained – Eat Beer. Regrained crafts supergrain snacks featuring upcycled brewer’s grain “harvested” from urban craft breweries. CEO & Co-Founder Daniel Kurzrock explains all.

Prosecco is on a lot of restaurant by-the-glass menus these days. It’s a common misnomer that it’s Italian sparkling wine. Actually it comes from difference grapes than Champagne and is created using a different process. Also, all Prosecco is not created equal. To bring clarity to the ongoing discussion our resident wine expert, Kyle Meyer of Wine Exchange in Santa Ana, joins us with the needed 411.

The 6th Annual Big Island Chocolate Festival is set for April 28th & 29th at the Hapuna Beach Prince Hotel. “Indulge in the alluring, rich taste of chocolate – in both its sweet and savory forms – while participating in delicious, fun and informative chocolate-themed activities.” Farsheed Bonakdar the President of the Kona Cacao Association (the event’s producer) and Executive Chef Donald Wressell (also an acclaimed chocolatier) of the Guittard Chocolate Company are with us to preview this weekend of rich chocolate indulgence.

After a decadent afternoon of feasting on March 12th on over 1,500 pounds of heritage breed pork raised on family farms, almost 500 guests gathered with glasses full of festive libations at Viceroy Santa Monica, Official Host Venue. From cooks and guests to winemakers and distillers, all were waiting for Cochon555 founder Brady Lowe to crown Los Angeles’ “Prince of Pork,” bestowing not just the title, but a place in the national finale, Grand Cochon, in October in Chicago. L.A.’s newly crowned “Prince of Pork” chef is our guest.

Co-Host Chef Andrew Gruel is flying back from Utah on this Saturday morning. He rejoins us on April 1st, and that’s no joke…

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

Rithy Hahn, and Chef T Visoth OukLong Beach has its own officially designated Little Cambodia Town. It’s known as the Cambodian capital of the United States. Some 20,000 residents of Long Beach are of Cambodian descent. Long Beach is thought to have the second largest population of Cambodian immigrants outside of Southeast Asia.

The Cambodia Town Culture Festival with lots of food & fun for the whole Family is Sunday, April 2nd from 8:30 a.m. to 4:00 p.m.

Cambodian Restaurants we visited (that the locals frequent) in Long Beach include Crystal, Monorom Cambodian Restaurant, Dara Restaurant and Sophy’s – Cambodia Town Food & Music. Some are located just outside of the “official” boundaries of Cambodia Town. All have on-site parking.

Standout dishes to look for range from deep fried whole catfish to salmon salad and lemongrass soup.

Where do you find “real deal” Cambodian food there?

Little Cambodia Town’s Honorary Mayor, Rithy Hahn, and Chef “T” Visoth Ouk are our knowledgeable guides.

Govind Armstrong and Brad JohnsonBrad Johnson’s & Chef Govind Armstrong’s Post & Beam officially opened in early 2012 on the West side of the Baldwin Hills Crenshaw Plaza (across the parking lot from the Debbie Allen Dance Academy) in an extensively remodeled, free-standing building with patio which had previously been a Golden Bird Fried Chicken stand.

There is a fairly extensive on-site herb garden on the patio with raised beds. One entire wall of the patio is covered with trailing passion fruit vines. The highly perishable fruit is creatively used there seasonally in salad dressings and desserts.

“No stranger to the dining scene in Los Angeles, Brad Johnson’s and Chef Govind Armstrong’s venture, Post & Beam, is intended to bring warm hospitality, exciting, yet approachable cuisine and good times to the surrounding neighborhoods of the Baldwin Hills Crenshaw Plaza. Brad has created memorable places since relocating to California from NYC in 1989. Remember Georgia on Melrose Ave.? That was him, minus some of the gray hair.”

Among Chef Govind’s numerous local credits of note are the fondly remembered Chadwick (Co-Executive Chef) in Beverly Hills and Melrose’s Table 8. He started in the kitchen at Spago at the tender age of 13.

It’s 5 successful years later and we’ll get updates from the principals themselves, Brad & Chef Govind.

Staci MillerOne of the most distinctive and personal restaurants in the new wave of Oceanside’s chef-driven establishments is Chef Staci Miller’s The Miller’s Table. Her beverage goal is to compliment the vibrant Oceanside craft beer scene with her extensive knowledge of fine wine. It’s very hands-on and intimate with all of 24 seats. Most of the seats are at one, large Family Table.

The Miller’s Table is an intimate community experience, with simple, fresh fare, unique wines, craft beers and beverages all brought to a centerpiece of a family table. With all of the fresh produce available in North County, a large portion of Staci Miller’s menu is dedicated to Inspired Vegetables, balanced with Cheese & Charcuterie, and a creative cadre of Sandwiches, all fresh and made in house.

“Of note; our albacore confit tuna and house-made potato chips. With 24 seats, the service is very personal, with no waiters, but rather a culinary team that delivers the food they just prepared. Wine is presented as flights for exploration, with a wine list that changes weekly.”

We’ll meet the passionate Chef Staci.

Daniel KurzrockA standout product noted by the “SoCal Restaurant Show” at the recently concluded Natural Products Expo West at the Anaheim Convention Center was Regrained – Eat Beer. Regrained crafts supergrain snacks featuring upcycled brewer’s grain “harvested” from urban craft breweries. The end result is a whole lot tastier than it perhaps reads…

“When we started homebrewing beer as underage students at UCLA, we certainly did not predict it would lead to this.”

“Here’s what caught us by surprise: with every batch of beer made, we were left with a crazy amount of “used” grain! We understood that the sugar from the grain was somehow being turned into fresh barleypop, but what about the grain? What the heck were we supposed to do with that stuff?? And there was a lot of it!!”

“We didn’t have a compost bin, let alone any farm animals to feed out back of our frathouse homebrewery. So, week after week, vats of oatmeal were tipped into the dumpster. An idea struck. Sure, we didn’t have farm animals, but we had plenty of the next best thing: hungry party animals.”

“So, we set out to bake a sort-of whole grain bread using the leftover grain. We could become the cure for cases of the common drunchies.

After a few months of baking a dozen or so loaves of bread per week between beer making (with some studying in between), a few things became apparent:

  1. People loved our idea. We even developed a contingent of regulars.
  2. Bread was one of many possible applications for reuse of our grain.
  3. Craft beer was continuing to blow up around us. If urban craft breweries shared our sustainability challenge, our idea could be even bigger.

“So, we decided to make a go at a broader business model. ReGrained would not just be a bakery, but more of a go-between the brewing industry and local food systems. It would be both a service provider and a manufacturer. Eventually, we would upcycle all of the grain from every urban brewery in the world!”

“First, we decided, we should start with a product. We liked the bread, but baking it was time consuming, labor intensive, and the shelf-life was short. We needed something more practical.”

“We put our heads (and appetites) together. Jordan’s (Schwartz) crowded apartment kitchen Became our startup’s “garage,” and we developed an evolving recipe of small batch granola bars. Batch after batch we baked until we had something that we believed could have some legs. We believed in our idea, and that if we kept at it, we could turn it into something meaningful.”

“ReGrained has since become a full-time pursuit, and we couldn’t be more excited. We are hard at work every day earnestly growing our bar line, as well as developing other applications for ReGrained grain. We appreciate how far we have been able to take the company from ourcramped UCLA kitchen, but the best is truly yet to come.”

CEO & Co-Founder Daniel Kurzrock explains all.

Kyle Meyer of Wine ExchangeThe delightfully effervescent Prosecco from Italy is on a lot of restaurant by-the-glass menus these days. It’s a common misnomer that it’s Italian sparkling wine. Actually it comes from difference grapes than Champagne and is created using a different, less labor intensive process. Also, all Prosecco is not created equal.

To bring clarity to the ongoing discussion our resident wine expert, Kyle Meyer of Wine Exchange in Santa Ana, joins us with the needed 411.

Also, what sparkling wine and Champagne is now served in by the glass in better restaurants is starting to change. It’s not just presented in a Champagne flute anymore. What’s going on…?

Donald WressellThe 6th Annual Big Island Chocolate Festival is set for April 28th & 29th at the Hapuna Beach Prince Hotel. “Indulge in the alluring, rich taste of chocolate – in both its sweet and savory forms – while participating in delicious, fun and informative chocolate-themed activities.”

Farsheed Bonakdar the President of the Kona Cacao Association (the event’s producer) and Executive Chef Donald Wressell (also an acclaimed chocolatier) of the Guittard Chocolate Company are with us to preview this weekend of rich chocolate indulgence with a side of education.

Presented by the Kona Cacao Association (KCA), event proceeds annually benefit a variety of worthy local non-profits.

“Chocolate has an amazing history and it will be fun to share it at this year’s Big Island Chocolate Festival,” says KCA President Farsheed Bonakdar.

The two-day chocolate extravaganza includes a cacao plantation tour at Original Hawaiian Chocolate Factory, a college culinary competition and several public foodie and agriculture-themed seminars. Activities culminate 5-9 p.m. Saturday, April 29 with the indoor-outdoor festival gala—enjoy a host of sweet and savory culinary stations presented by top isle chefs, chocolatiers and confectioners. Fun chocolate activities include a live chocolate sculpture and chocolate body painting.

Culinary participants will depict this year’s historical theme at their booths and be judged on originality.

Chocolate hails from Meso-America where cacao beans were brewed to make a drink or fermented into an alcoholic beverage. Highly valued, the bean was used as currency. The Mayans and Aztecs believed cacao was divine, including it in rituals. Once fashioned into a bar, chocolate became valued in America. During wartime it was included in soldiers’ rations and went to the moon with the Apollo astronauts.

Jonathan GranadaAfter a decadent afternoon of feasting on over 1,500 pounds of heritage breed pork raised on family farms, almost 500 guests gathered with glasses full of everything from Franciacorta and Pinot Noir to Smoked Old-Fashioneds and Angostura Rum Swizzle cocktails at Viceroy Santa Monica, Official Host Venue. From cooks and guests to winemakers and distillers, all were waiting for Cochon555 founder Brady Lowe to crown Los Angeles’ “Prince of Pork,” bestowing not just the title, but a place in the national finale, Grand Cochon, in October in Chicago.

Representing the Berkshire breed of pig raised by Peads & Barnetts, the winner was Chef Jonathan Granada of Otium.

Winning Chef Jonathan’s pig breed from Peads & Barnetts Farm was a Berkshire that yields a brighter pork than most, and features a thick, delicious fat cap. The meat is sweet and creamy with hints of nuttiness, which is a by-product of the finishing process in several areas. These aspects worked in tandem with his six winning menu items, including a Head Cheese; Pork Belly with Feuille de Brick, Stinging Nettle and Caviar; Whipped Lardo with Sea Urchin, Pistachio and Brioche; Pork Shoulder with Artichoke Barigoule and Vin Jaune; a Croquette with Mojo and Potato; and finished with a Cider – Eric Bordelet Poire Granit from France.

A culinary competition featuring 5 chefs cooking 5 whole, heritage breed pigs with innovative flavors and timeless cooking techniques, Cochon555 challenges chefs to use every bit of their accumulated knowledge and inspiration. Each chef is given a 200-220 pound heritage breed pig and tasked to create, prepare and present a “Judge’s Plate” of 6 dishes scored on utilization, global influences, cooking techniques, and overall flavor, among other categories. This year’s experts and celebrity judges included local luminaries Jonathan Gold of Los Angeles Times, Christopher Ford of Beverly Wilshire, Chef Walter Manzke of Republique, Kelly Kang of Viceroy Santa Monica and others.

“The national competition gets more intense and dynamic every year, and the performance of the LA chefs, somms, and barkeeps shows precisely why the city is at the forefront for culinary excellence in this country,” said Cochon555 founder Brady Lowe. “Chef Jonathan’s winning dishes were bold, modern, thoughtful, and full of the kind of flavors that only enhance what heritage breed pigs have to offer. We owe a big thank you to the Viceroy Santa Monica Hotel – the setting was spectacular.”

Podcasts

Segment One: Show Preview with Co-Host Andy Harris
Segment Two: “Mayor” Rithy Hahn, Chef “T” Visoth Ouk, Long Beach’s Cambodia Town
Segment Three: Post & Beam, Los Angeles’ Baldwin Hills Crenshaw Plaza
Segment Four: Chef Staci Miller’s The Miller’s Table, Oceanside, CA
Segment Five: Daniel Kurzrock, Chief Grain Officer, Regrained – Eat Beer
Segment Six: Kyle Meyer, Co-Proprietor, Wine Exchange, Santa Ana
Segment Seven: 6th Annual Big Island Chocolate Festival
Segment Eight: LA’s 2017 Prince of Pork – Cochon 555