Show 297, November 10, 2018: Show Preview with Co-Host Andy Harris

Now a decadent preview of this Saturday’s tantalizing 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, and upon careful reflection, that’s probably a pretty good thing…

It’s time for an encore visit with the husband-and-wife proprietors of Blinking Owl Distillery in Santa Ana, Orange County’s first craft distillery. Blinking Owl Cocktails are now available at LA Rams home games at the L.A. Memorial Coliseum.

San Clemente resident Jim Kempton has spent his life traveling and surfing the world. Along the way he learned to cook some of the globe’s best beach-loving dishes. This is all captured in Jim’s first cookbook, First We Surf Then We Eat – Recipes from a Lifetime of Surf Travel. We’ll ride the wave with Jim.

In early October Chef Craig Strong (ex-Studio at Montage Laguna Beach) debuted Ocean at Main, fulfilling a long-time career dream to open his own restaurant. The location is exceptional – 222 Ocean Avenue near Main Beach in Laguna Beach, steps from the oceanfront. The 126-seat, 4,500-square-foot establishment with a spectacular shaded patio, is open daily for lunch and dinner. Chef Craig escapes his busy kitchen for a chat.

Located in the heart of the Willamette Valley, the Carlton Winemakers Studio is a cooperative winery where numerous winemakers (currently 15) craft premium Oregon wines in one shared space. Guests can visit their state-of-the-art tasting room where you can taste (and buy) a representative sampling of the Carlton Winemakers Studio wines and learn about the unique and charming stories behind each label. Winemaker Anthony King (Ratio:Wines) is also the General Manager for Carlton. He pulls the cork for us.

The Holidays are fast approaching and it’s time for the return of our Meatheads (Terry and Jay) from West Coast Prime Meats with more practical advice on stress-free Holiday entertaining. The Meatheads are both serious home cooks so they really know the territory.

Last month Portland-based boutique ice cream maker Salt & Straw opened their first Orange County location in Downtown Disney in Anaheim. In May 2001 Kim Malek and her cousin and head ice cream maker Tyler Malek started their own small business, Salt & Straw Ice Cream serving eight flavors from a humble cart in NE Portland. Today the company is the largest small batch ice cream company in the world numbering scoop shops in Portland, greater Los Angeles, San Francisco, Seattle and San Diego. Co-Founder Kim Malek is our guest.

Aboard a luxury cruise ship dining is a paramount guest experience. The person responsible for overseeing the guest dining experience in the front-of-the house is the Maitre d’Hotel. On Princess Cruises’ Ruby Princess that is the charming Giorgio Pisano, a 42-year veteran of Princess. It’s a tough assignment with 3,000 guests to pamper in all the dining areas for every voyage. There are many very special occasions to oversee. Giorgio takes a break from turnaround on the Ruby Princess at the Port of Los Angeles to join us.

Program Note:
For next Saturday only, November 17th, were graciously moving aside in our usual morning slot for Notre Dame Football. No cause for alarm…We’re still with you that Saturday afternoon with a full show at the special time of 4 to 6:00 p.m. Please join us!

All of this and heaping helpings of extra deliciousness on this week’s not-to-miss show!

Play

Show 297, November 10, 2018: The Meatheads from West Coast Prime Meats, Terry Hanks & Jay Henderson

Diestel Turkey Ranch from West Coast Prime MeatsThe Holidays are fast approaching and it’s time for the return of our Meatheads (Terry and Jay) from West Coast Prime Meats with more practical advice on stress-free Holiday entertaining. The Meatheads are both serious home cooks so they really know the territory.

Jay shares his perfected Family recipe for Dry-Aged Pork Rib Roast with Apple – Mustard Glaze. Jay happily cooks with is wife, Tawnya, on weekends.

Terry is talking turkey…On his Holiday menu is a clever Turkey Roulade and his version of Osso Bucco using Turkey instead of Veal.

Terry Hanks and Jay Henderson (The Meatheads) join us.

Play

November 10: Blinking Owl Distillery, Jim Kempton, Ocean at Main, Anthony King, West Coast Prime Meats, Salt & Straw, Ruby Princess

Podcasts

Segment One: Show Preview with Co-Host Andy Harris
Segment Two: Robin & Brian Christenson, Proprietors, Blinking Owl Distillery, Santa Ana
Segment Three: Surfing Authority, Chef & World Traveler Jim Kempton, First We Surf Then We Eat
Segment Four:Chef / Proprietor Craig Strong, Ocean at Main, Laguna Beach
Segment Five: Winemaker Anthony King, General Manager, The Carlton Winemakers Studio, Willamette Valley
Segment Six: The Meatheads from West Coast Prime Meats, Terry Hanks & Jay Henderson
Segment Seven: Kim Malek, Co-Founder, Salt & Straw Ice Cream
Segment Eight: Giorgio Pisano, Maitre d’Hotel, Princess Cruises’ Ruby Princess

Now a decadent preview of this Saturday’s tantalizing 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, and upon careful reflection, that’s probably a pretty good thing…

It’s time for an encore visit with the husband-and-wife proprietors of Blinking Owl Distillery in Santa Ana, Orange County’s first craft distillery. Blinking Owl Cocktails are now available at LA Rams home games at the L.A. Memorial Coliseum.

San Clemente resident Jim Kempton has spent his life traveling and surfing the world. Along the way he learned to cook the globe’s best beach-loving dishes. This is all captured in Jim’s first cookbook, First We Surf Then We Eat – Recipes from a Lifetime of Surf Travel. We’ll ride the wave with Jim.

In early October Chef Craig Strong (ex-Studio at Montage Laguna Beach) debuted Ocean at Main, fulfilling a long-time career dream to open his own restaurant. The location is exceptional – 222 Ocean Avenue near Main Beach in Laguna Beach, steps from the oceanfront. The 126-seat, 4,500-square-foot establishment with a spectacular shaded patio, is open daily for lunch and dinner. Chef Craig escapes his busy kitchen for a chat.

Located in the heart of the Willamette Valley, the Carlton Winemakers Studio is a cooperative winery where numerous winemakers (currently 15) craft premium Oregon wines in one shared space. Guests can visit their state-of-the-art tasting room where you can taste (and buy) a representative sampling of the Carlton Winemakers Studio wines and learn about the unique and charming stories behind each label. Winemaker Anthony King (Ratio:Wines) is also the General Manager for Carlton. He pulls the cork for us.

The Holidays are fast approaching and it’s time for the return of our Meatheads (Terry and Jay) from West Coast Prime Meats with more practical advice on stress-free Holiday entertaining. The Meatheads are

Both serious home cooks so they really know the territory.

Last month Portland-based boutique ice cream maker Salt & Straw opened their first location in Downtown Disney in Anaheim. In May 2001 Kim Malek and her cousin and head ice cream maker Tyler Malek started their own small business, Salt & Straw Ice Cream serving eight flavors from a humble cart in NE Portland. Today the company is the largest small batch ice cream company in the world numbering scoop shops in Portland, greater Los Angeles, San Francisco, Seattle and San Diego. Co-Founder Kim Malek is our guest.

Aboard a luxury cruise ship dining is a paramount guest experience. The person responsible for overseeing the guest dining experience in the front-of-the house is the Maitre d’Hotel. On Princess Cruises’ Ruby Princess that is the charming Giorgio Pisano, a 42-year veteran of Princess. It’s a tough assignment with 3,000 guests to pamper in all the dining areas for every voyage. There are many very special occasions to oversee. Giorgio takes a break from turnaround on the Ruby Princess at the Port of Los Angeles to join us.

Program Note:
For next Saturday only, November 17th, were graciously moving aside in our usual morning slot for Notre Dame Football. No cause for alarm…We’re still with you that Saturday afternoon with a full show at the special time of 4 to 6:00 p.m. Please join us!

All of this and heaping helpings of extra deliciousness on this week’s not-to-miss show!

It’s time for an encore visit with the husband-and-wife proprietors of Blinking Owl Distillery in Santa Ana, Orange County’s first craft distillery. Blinking Owl Craft Cocktails are now available at LA Rams home games served at a dedicated bar at the L.A. Memorial Coliseum.

Selections include OC Orange Mule, Tailgate Tonics, The Cocktail Kicker and Tropical Touchdown (Blinking Owl Vodka, Lime Juice, Passion Fruit Liqueur and Soda.)

Brian’s Single Barrel, First Batch Birthday Bourbon has just been released in a 150 bottle batch. We’ll find out about it. It’s been aging in barrel for 2 years!

A straight Rye Whiskey is also currently aging. It could be released anytime between now and the end of 2019. We’ll get a progress report.

Also a kitchen is soon on the menu at Blinking Owl. Art long last – food and libations. We’ll get the tempting food report from Robin.

Jim KemptonSan Clemente resident Jim Kempton has spent his life traveling and surfing the world. Along the way he learned to cook the globe’s best beach-loving dishes. This is all captured in Jim’s first cookbook, First We Surf Then We Eat – Recipes from a Lifetime of Surf Travel.

Now Jim is sharing his vibrantly colorful, flavorful, and healthful collection of recipes, along with stories of the best waves, markets, restaurants, adventures, and misadventures that he’s experienced – from Tahiti to Hawaii, the Basque Country to Indonesia, California to Mexico, Peru to Morocco, and beyond.

Jim Kempton is a lifelong surfer, cook, and writer. He has been the editor and publisher of Surfer magazine; the director of Quiksilver’s Crossing Project, a boat that searched the world for the best surf breaks; the director of media for Billabong; and the owner of the former Margarita’s Village, an award-winning regional Mexican restaurant in San Clemente, California. The San Clemente resident is currently president of the California Surf Museum, as well as a surf-industry consultant.

We’ll ride the wave with Jim.

Craig StrongIn early October Chef Craig Strong (ex-Studio at Montage Laguna Beach) debuted Ocean at Main, fulfilling a long-time career dream to open his own restaurant. The location in a classic 40s Spanish revival building is exceptional – 222 Ocean Avenue near Main Beach in Laguna Beach, steps from the oceanfront. The 126-seat, 4,500-square-foot eatery with a spectacular shaded patio, is open daily for lunch and dinner.

After nearly 25 years of working at luxury hotels and resorts around the globe, Strong has come full circle to his native Southern California roots with the opening of Ocean at Main. From growing up in San Diego and cooking with produce from the family garden, this chef/owner is now sharing his Coastal California cuisine with the Laguna Beach community he has embraced for the last 10 years.

“Everything from its name, Ocean at Main, to the last drop of a favorite California wine is designed to provide guests with the quintessential Southern California dining experience. Here, Chef Craig Strong continues his devotion to sourcing the finest products available from local purveyors and suppliers as he creates approachable contemporary Coastal California cuisine and a convivial ambiance to please the nearby community and beyond.”

“I want to cook for our guests the way I cook for my family and friends at home. At Ocean at Main, I will celebrate the diversity, freshness and healthy lifestyle of Southern California. We will procure our ingredients from the local farmers and meat, seafood and specialty vendors whom I have been working and collaborating with for years. Coaxing the true flavors from exceptional products is always my goal.” Chef Craig Strong

Chef Craig escapes his busy kitchen for a chat.

Anthony KingLocated in the heart of the Willamette Valley in the charming wine-village of Carlton, the Carlton Winemakers Studio is a cooperative winery where numerous winemakers (currently 15) craft premium Oregon wines in one shared space. Guests can visit their state-of-the-art tasting room where you can taste (and buy) a representative sampling of the Carlton Winemakers Studio wines and learn about the unique and charming stories behind each label.

GM Anthony King came to the Carlton Winemakers Studio in 2015, after eight years as winemaker at Lemelson Vineyards, with the express intent to continue to learn his craft. “The Studio offers a rare opportunity to continue to challenge your own assumptions, see fruit from across the Valley and beyond, and work alongside some of the best winemakers in the world.” he explains.

“Ratio is not intended for growth. It is small and will continue to remain so. It is a conduit for King’s ongoing attempt to understand and hone his ability to express the place and make wines that are both individual and worthy of praise within the context of wines from anywhere in the world.”

Winemaker Anthony King (Ratio:Wines) is also the General Manager for Carlton. He pulls the cork for us.

Diestel Turkey Ranch from West Coast Prime MeatsThe Holidays are fast approaching and it’s time for the return of our Meatheads (Terry and Jay) from West Coast Prime Meats with more practical advice on stress-free Holiday entertaining. The Meatheads are both serious home cooks so they really know the territory.

Terry Hanks and Jay Henderson (The Meatheads) join us.

Kim MalekLast month Portland-based boutique ice cream maker Salt & Straw opened their first location in Downtown Disney in Anaheim. In May 2001 Kim Malek and her cousin and head ice cream maker Tyler Malek started their own small business, Salt & Straw Ice Cream serving eight flavors from a humble cart in NE Portland. Today the company is the largest small batch ice cream company in the world numbering scoop shops in Portland, greater Los Angeles, San Francisco, Seattle and San Diego.

“Our story is part luck, part strategy and part love (for ice cream, family, local foods, and other stuff we can’t mention here). I (Kim) have been wanting to open an ice cream scoop shop since 1996. I thought it would be nice to have a local spot where you could run into your neighbors, celebrate with your family, reward yourself…whatever! And I love exploring fun, interesting new flavors. After toiling away in safe mode working for several amazing Fortune 500 businesses, I moved back to Portland for love and found the window of opportunity and support that I’d been lacking to jump start my idea.”

“In the meantime, my cousin Tyler had been studying in China and traveling in Asia. He completed his business degree and had just announced to the family that he was going to enroll in Culinary School. I actually saw a posting on Facebook that he was considering moving to Portland and phoned him up…not even knowing about his plans! We traded stories and updated each other – coming to realize we are on similar paths by coincidence. Next thing I knew, I was getting reports from Tyler regarding ice cream tests he was running with his friends and family as tasters. He had a million ideas and wanted to join me in this crazy idea. How could I resist? He literally dropped what he was doing, loaded up his car and drove to Portland from Seattle to start work as our head ice cream maker the very next day. I would probably be somewhere rocking back and forth in a corner without him. He’s amazingly talented, super smart, hard-working, and quite possibly the nicest person ever.”

“We’re hoping to create the kind of company that’s fun to support, work for, and partner with. We’re about building strong local community – both in the neighborhoods where we do business and by purchasing as many local products as possible (to keep our money in Oregon and help create stronger local economies).”

Co-Founder Kim Malek is our guest.

Giorgio PisanoAboard a luxury cruise ship dining is a paramount part of the guest experience. The person responsible for overseeing the guest dining experience in all the dining rooms aboard ship is the Maitre d’Hotel.

On Princess CruisesRuby Princess that individual is the charming Giorgio Pisano, a 42-year veteran of Princess. It’s a tough assignment with 3,000 guests to pamper in all the dining areas for every voyage.

Giorgio was born in a beautiful, small village in the South of Italy, Pizzo Calabro. His first posting with Princess was on the Island Princess (original) in 1976 as a Buffet Steward. He spent his vacations working in hotels in and around Italy. His eagerness for learning and achievement helped him move very quickly through the ranks until he was appointed to the position of Maitre d’Hotel in 1992.

Giorgio was elected to launch the largest ship in the world in 1995, the Sun Princess, making him the youngest Maitre d’Hotel on the biggest ship in the world at the time.

Giorgio takes a break from turnaround on the Ruby Princess at the Port of Los Angeles to join us.

Podcasts

Segment One: Show Preview with Co-Host Andy Harris
Segment Two: Robin & Brian Christenson, Proprietors, Blinking Owl Distillery, Santa Ana
Segment Three: Surfing Authority, Chef & World Traveler Jim Kempton, First We Surf Then We Eat
Segment Four:Chef / Proprietor Craig Strong, Ocean at Main, Laguna Beach
Segment Five: Winemaker Anthony King, General Manager, The Carlton Winemakers Studio, Willamette Valley
Segment Six: The Meatheads from West Coast Prime Meats, Terry Hanks & Jay Henderson
Segment Seven: Kim Malek, Co-Founder, Salt & Straw Ice Cream
Segment Eight: Giorgio Pisano, Maitre d’Hotel, Princess Cruises’ Ruby Princess

Show 296, November 3, 2018: Show Preview with Co-Hosts Andy Harris and Chef Andrew Gruel

Ruby Princess arriving in Cabo San Lucus, Baja CaliforniaThanks for all the good wishes conveyed in connection with our 6th Anniversary Show last week celebrated on Princess Cruises’ Ruby Princess. We greatly appreciate your listenership over the years and the support of our invaluable sponsors especially Melissa’s World Variety Produce and West Coast Prime Meats (our loyal, Presenting Sponsors since the first broadcast.)

Now a tempting preview of Saturday’s enticing 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…

What’s a destination resort and casino without creative libations? Pechanga Resort & Casino in Temecula wine country has recently brought on staff a Property Mixologist with a background at high-volume Las Vegas establishments. He’s Nick Hirsch, and he’s shaking it up just for us.

As we bid farewell to the 2018 MLB season diehard baseball fan and Cannery Seafood of the Pacific and El Cholo restaurants owner Ron Salisbury is in the on-deck circle, preparing for his series of dinners with baseball greats that takes the field on November 6th. The 15th annual Hot Stove League Dinner Series, named for the long winter months of the offseason when baseball fans gather around hot stoves to discuss their favorite teams and players, is being co-sponsored by Cannery Seafood of the Pacific and Angels Chairman Dennis KuhlColby Reedy, the long-time Associate General Manager at The Cannery, joins us with all the details.

In 2003 the Pfaff Family arrived in Oregon on the plot that was to become Left Coast Cellars. In those early years there were just 35 acres of vines and a scruffy, prefabricated cottage. Nevertheless, the sweeping vistas, the canopies of 400 year-old oaks, and wild herons on the lake spoke of unimaginable potential. Since then, in fits and starts, The Pfaff Family has worked to bring out the magic inherent in this land. The youngest son, Taylor, is the CEO. He pulls the cork on Left Coast Estate for us.

For the end of the year there is always the dilemma of what respectable wines to pair with the culinary delights of the various Holiday tables. We’re also looking for quality wines as gifts yet we don’t want to break the bank. To the rescue comes our resident wine authority, Kyle Meyer of Wine Exchange. He has the first installment of his annual best picks for quality and value for the Holidays. Let’s pop the cork on this one…

The Holidays are fast approaching and it’s time for the return of our “Ask the Chef” segment with our own resident cooking authority, Chef Andrew Gruel. Chef Andrew provides a bevy of his always reliable best tips for stress-free Holiday entertaining. There is much more than turkey on the Holiday table

There are more high seas adventures to share from our 5-day voyage to Cabo San Lucas aboard Princess Cruises’ Ruby Princess celebrating the 6-year Anniversary of the “SoCal Restaurant Show” on AM 830 KLAA. Executive Producer Andy Harris will highlight notable shore excursions in Cabo San Lucas (including the not-to-be-missed Cabo Dolphin Center) and also recount a meaningful example of exemplary customer service aboard Ruby Princess.

All of this and heaping helpings of extra deliciousness on this week’s not-to-miss show!

Play

Show 280, July 7, 2018: Show Preview with Co-Host Andy Harris

Golden Road Mango Cart beer paired with Fish and ChipsWe’re still celebrating the 4th Of July so you’re cordially invited. For today’s show we’re at the Golden Road Pub OC at the Anaheim Golden Road Production Brewery located right across E. Orangewood Avenue from the south entrance to our home at Angel Stadium. At least 35 rotating styles of premium craft beer on tap to sip and savor. Hoppy 4th to all! (That’s a touch of beer humor…) Salud!

Now an engaging preview of this Saturday’s properly effervescent 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…

It’s now officially Summer and the best of the Summer crop of fresh fruits is now readily available. It’s a bounty of everything from juicy grapes to ripe figs. Our resident produce authority, Robert Schueller of Melissa’s, joins us with an update. Robert is also on stage twice at the Culinary Arts Pavilion in the OC Promenade Building Opening Day at the OC Fair on Friday, July 13th.

One of our favorite OC-based food, libation and travel writers is Anne Marie Panoringan. She recently spent 48 intense hours in the Santa Ynez Valley researching a few of the best picks in food, beverages, attractions and accommodations for a travel piece in the special Summer Travel issue of OC Weekly. Anne Marie graciously shares some of her exclusive finds with us.

Viceland’s “Beerland” just concluded it’s third season of 6 new episodes. This Season Megan Gill, Golden Road Brewing’s Co-Founder, traveled to New Orleans, Canada, San Diego, Pittsburgh and West Texas to find the best-of-the-best home brewers in each area. Then, in the Finale at Golden Road’s production brewery in Anaheim, a team of distinguished judges and Meg tasted the five styles and then decided the winner from among the five geographic finalists. We’re chatting with the winning home brewer. 100 barrels of the winning style were brewed for distribution by Golden Road festively packaged in a special and colorful 19.2 ounce can.

Chef Adam Levoe started with Golden Road cooking at their original Pub in the lagship Los Angeles (Atwater Village) Brewery in 2011. He’s also notably a serious home brewer. Adam’s domain has grown right along with Golden Road Brewing and he now serves as the Director of Restaurant Operations. We’re breaking bread with Chef Adam.

The Meatheads (Terry and Jay) are our resident, well-informed protein experts from West Coast Prime Meats. Jay Henderson joins us to talk about all the hoopla concerning grass-finished and grass-fed beef. How does this differ from grain-fed beef? What’s the flavor profile? What should you know?

We’re initiating a new monthly segment on the “SoCal Restaurant Show” called “Ask the Brewer.” To embark on this we’re delighted to have Golden Road’s highly accomplished Brewmaster, Victor Novak, and Anaheim Head Brewer Steven Torres with us. Beer pairs really well with food. Victor and Steven will provide us with a tall stein of refreshing “Beer Pairing 101.”

All of this and heaping helpings of extra deliciousness on this week’s not-to-miss show!

Play

Show 280, July 7, 2018: Jay Henderson, West Coast Prime Meats, representing The Meatheads

Jay HendersonThe Meatheads (Terry and Jay) are our resident, well-informed protein experts from West Coast Prime Meats.

Jay Henderson (half of The Meatheads) joins us to talk about all the hoopla concerning grass-finished and grass-fed beef. How does this differ from grain-fed beef? What’s the flavor profile?

The real confusion is there are no clear-cut standards for what “grass-fed” beef is. The USDA, surprisingly, eliminated having standards a couple of years ago. Read the labels carefully and talk to your trusted butcher.

Play

July 7: Live from Golden Road Brewing in Anaheim!

Podcasts

Segment One: Show Preview with Co-Host Andy Harris
Segment Two: Robert Schueller, Melissa’s Prince of Produce
Segment Three: Food, Libation & Travel Journalist Anne Marie Panoringan
Segment Four: Mark Oberle of Mediocrity Mead and Beekeeper Andrew Segina, San Diego
Segment Five: Adam Levoe, Director of Restaurant Operations, Golden Road Brewing
Segment Six: Jay Henderson, West Coast Prime Meats, representing The Meatheads
Segment Seven: Victor Novak, Brewmaster & Steven Torres, Anaheim Head Brewer, Golden Road Brewing Part One
Segment Eight: Victor Novak, Brewmaster & Steven Torres, Anaheim Head Brewer, Golden Road Brewing Part Two

We’re still celebrating the 4th Of July so you’re cordially invited. This Saturday morning we’re at the Golden Road Pub OC at the Anaheim Golden Road Production Brewery located right across E. Orangewood Avenue from the south entrance to our home at Angel Stadium. At least 35 rotating styles of premium craft beer on tap to sip and savor. Hoppy 4th to all! (That’s a touch of beer humor…) Salud!

Now an engaging preview of this Saturday’s properly effervescent 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…

It’s now officially Summer and the best of the Summer crop of fresh fruits is now readily available. It’s a bounty of everything from juicy grapes to ripe figs. Our resident produce authority, Robert Schueller of Melissa’s, joins us with an update. Robert is also on stage at the Culinary Arts Pavilion in the OC Promenade Building Opening Day at the OC Fair on Friday, July 13th.

One of our favorite OC-based food, libation and travel writers is Anne Marie Panoringan. She recently spent 48 intense hours in the Santa Ynez Valley researching a few of the best picks in food, beverages, attractions and accommodations for a travel piece in the special Summer Travel issue of OC Weekly. Anne Marie graciously shares some of her exclusive finds with us.

Viceland’s “Beerland” just concluded it’s third season of 6 new episodes. This Season Megan Gill, Golden Road Brewing’s Co-Founder, traveled to New Orleans, Canada, San Diego, Pittsburgh and West Texas to find the best-of-the-best home brewers in each area. Then, in the Finale at Golden Road’s production brewery in Anaheim, a team of distinguished judges and Meg tasted the five styles and then decided the winner from among the five geographic finalists. We’re chatting with the winning home brewer. 100 barrels of the winning style were brewed for distribution by Golden Road festively packaged in a special and colorful 19.2 ounce can.

Chef Adam Levoe started with Golden Road cooking at their original Pub in the flagship Los Angeles (Atwater Village) Brewery in 2011. He’s also notably a serious home brewer. Adam’s domain has grown right along with Golden Road Brewing and he now serves as the Director of Restaurant Operations. We’re breaking bread with Chef Adam.

The Meatheads (Terry and Jay) are our resident, well-informed protein experts from West Coast Prime Meats. Jay Henderson joins us to talk about all the hoopla concerning grass-finished and grass-fed beef. How does this differ from grain-fed beef? What’s the flavor profile?

We’re initiating a new monthly segment on the “SoCal Restaurant Show” called “Ask the Brewer.” To embark on this we’re delighted to have Golden Road’s highly accomplished Brewmaster, Victor Novak, and Anaheim Head Brewer Steven Torres with us. Beer pairs really well with food. Victor and Steven will provide us with a tall stein of refreshing “Beer Pairing 101.”

All of this and heaping helpings of extra deliciousness on this week’s not-to-miss show!

Robert Schueller of Melissa's World Variety Produce in the AM830 KLAA StudioIt’s now officially Summer and the best of the Summer crop of fresh fruits is now readily available. It’s everything from juicy grapes to ripe figs. Our resident produce authority, Robert Schueller of Melissa’s, joins us with a bumper crop of an update.

Robert is also on stage at the Culinary Arts Pavilion in the OC Promenade Building Opening Day at the OC Fair on Friday, July 13th at 1:00 p.m. with the “Exciting Peppers” presentation and again at 3:00 p.m. with his “Produce Trends and New Products” presentation.

The Best in Season right now with fruit is Figs, Lychees, Organic Plum Bites, Organic Drinking Coconuts, Cherimoyas and Variety Grapes.

New from Melissa’s is their Drinking Coconut. Why bother with a bottle or a can when Mother Nature herself has already created the perfect beverage—coconut water—and the perfect vessel—the coconut itself! Grown on an organic farm in Thailand, these coconuts have everything you could want and more.

First, there’s the water. It’s sweet, refreshing and totally thirst-quenching, with a freshness you just can’t find in packaged products. It’s also an excellent source of electrolytes, including potassium. In addition to the great flavor, it couldn’t be any easier to enjoy. The coconut comes with its own straw (just look under the coconut!), has an easy-open pop-top (no more machetes!), and sits on a recyclable cardboard band, so you can set it down on a table (no rolling around!). This absolutely delicious coconut really has it all.

Anne Marie PanoringanOne of our favorite OC-based food, libation and travel writers is the always on-the-move Anne Marie Panoringan. (Just ask her about Breakfast or Cocktails…)

She recently spent 48 intense hours in the Santa Ynez Valley researching a few of the best picks in food, beverages, attractions and accommodations for a travel piece in the special Summer Travel issue of OC Weekly. Anne Marie graciously shares some of her finds with us along with a few (Off-the-Menu) suggestions that didn’t find their way into print.

We’re highlighting everything from the newly expanded Chumash Casino Resort, to the 7-days a week Happy Hour at The Landsby’s Mad & Vin and then on to breakfast at Los Olivos’ The Bear and Star.

Mark OberleViceland’s “Beerland” just concluded its third season of 6 new episodes. This Season Megan Gill, Golden Road Brewing’s Co-Founder, traveled to New Orleans, Canada, San Diego, Pittsburgh and West Texas to find the best-of-the-best home brewers in each area. Then, in the Finale at Golden Road’s production brewery in Anaheim, a team of distinguished judges and Meg tasted the five styles and then decided the winner from among the five geographic finalists.

We’re chatting with a member of winning home brewers’ team, Mark Oberle. 100 barrels of their winning style, Brother’s Brood Milk Porter Braggot, were brewed for distribution by Golden Road festively packaged in a special and colorful 19.2 ounce can. Braggot is made with 50% honey and 50 % malt. The winning recipe is by Mark Oberle and John Botica.

Mark’s unusual day job is as Owner & Meadmaker at San Diego’s Meadiocrity, one of San Diego’s first meaderies.

Adam LevoeChef Adam Levoe started with Golden Road cooking at their original Pub in the flagship Los Angeles (Atwater Village) Brewery in 2011. He’s also notably a serious home brewer.

Adam’s domain has grown right along with Golden Road Brewing and he now serves as the Director of Restaurant Operations. Golden Road Pubs exist at Atwater Village, Grand Central Market in DTLA, Anaheim, LAX and, now, Sacramento.

The appealing Pub menus also offer Vegan options.

We’re breaking bread with Chef Adam.

Jay HendersonThe Meatheads (Terry and Jay) are our resident, well-informed protein experts from West Coast Prime Meats. Jay Henderson joins us to talk about all the hoopla concerning grass-finished and grass-fed beef. How does this differ from grain-fed beef? What’s the flavor profile?

 

Victor Novak and Steven TorresWe’re initiating a new monthly segment on the “SoCal Restaurant Show” called “Ask the Brewer.” To embark on this we’re delighted to welcome Golden Road’s highly accomplished Brewmaster, Victor Novak, and Anaheim Head Brewer Steven Torres.

Beer pairs really well with food. Victor and Steven will provide us with a tall stein of refreshing “Beer Pairing 101.”

On tap are suggestions for what pairs with Light Lager; Hefeweizen & Belgian Ales; Pale Ales & Session IPAs; Sours & Fruity Beers; IPAs; Red Amber & Brown Ales; and Stouts & Porters.

Podcasts

Segment One: Show Preview with Co-Host Andy Harris
Segment Two: Robert Schueller, Melissa’s Prince of Produce
Segment Three: Food, Libation & Travel Journalist Anne Marie Panoringan
Segment Four: Mark Oberle of Mediocrity Mead and Beekeeper Andrew Segina, San Diego
Segment Five: Adam Levoe, Director of Restaurant Operations, Golden Road Brewing
Segment Six: Jay Henderson, West Coast Prime Meats, representing The Meatheads
Segment Seven: Victor Novak, Brewmaster & Steven Torres, Anaheim Head Brewer, Golden Road Brewing Part One
Segment Eight: Victor Novak, Brewmaster & Steven Torres, Anaheim Head Brewer, Golden Road Brewing Part Two

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: Terry Hanks & Jay Henderson, West Coast Prime Meats’ “Meatheads”

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 pampered cattle really get daily massages and drink beer?

Japanese “Kobe” is not widely available in the United States. What we’re talking about is Japanese Wagyu. Japanese Wagyu comes from four breeds – Japanese Black, Japanese Brown, Japanese Shorthorn, Japanese Polled and their crossbreeds.

Japanese Wagyu is tender, has a juicy texture and has delicate yet rich flavors bursting with umami. The beef is so incredibly rich that it’s best appreciated in small portions. It’s a good source of protein and high in iron content. Each serving provides about ten per cent of the recommended daily value of iron.

 

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