Show 262, February 24, 2018: Show Preview with Co-Host Andy Harris

Now an enticing preview of this Saturday’s crave-worthy 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 with a fresh show.

For the 24th consecutive year the celebrity chef to the stars, Wolfgang Puck, will set the stage for the Oscars’ Governors Ball menu pairing classic Hollywood glamour with culinary whimsy. Working alongside Chef Puck is Wolfgang Puck Catering’s Executive Chef and Vice President, Culinary, Eric Klein (formerly Executive Chef & Partner of Spago Las Vegas.) We’ll have an exclusive kitchen chat with Chef Eric.

Recognized as a warm and welcoming neighborhood eatery for creative modern New Mexican cuisine, lively happy hours, and communal gatherings, Long Beach’s Panxa Cocina solidifies its standing as a go-to staple for food and fun with the launch of “Mimosas & Mutts,” which started on February 17, 2018. Chef Proprietor Art Gonzalez puts on the just dog for us. (He has three canine charges in his own household.)

“In October 2011, Smog City Brewing Co. began brewing beer at the Tustin Brewing Co. (TBC) brewpub. By utilizing TBC’s excess fermentation capacity, Smog City was able to brew well-crafted beers, and personally distribute to restaurants and bars throughout Los Angeles County. We worked to create a presence in the craft brewing community and brewed and distributed 240 barrels in the first year.” In May of 2013 Smog City debuted their own brewery taproom in Torrance. Since then the Taproom has become an amazing home for locals and visitors alike.

Co-founder Laurie Porter taps the keg for us. She is also the President of the Los Angeles County Brewers Guild.

Cochon555, one of the nation’s most talked about premium food, wine and spirit celebration and live-event series, is back on the road in 2018, returning to the Los Angeles area on Sunday, March 11, 2018. Viceroy Santa Monica will play host to a hundred-plus prominent chefs, farmers, sommeliers, distillers, brewers and barkeeps all working in concert to create luxurious moments at this stand-up, all-inclusive bacchanal celebration of tasty heritage breed pork. Founder Brady Lowe is our “hog wild” guest.

Ever think much about the seemingly innocuous plastic straw ? Ultimately plastic doesn’t belong in the ocean yet that’s where millions of straws end up poisoning the ocean with a non-biodegradable item and actually harming sea creatures. Long Beach’s Berlin Bistro’s proprietress, Kerstin Kansteiner, is now taking the lead on making plastic straws “request only’ in a concerted effort to reduce straw pollution and “auto strawing.” Kerstin joins us with the 411 how you can help.

Our always informed Co-Host, Chef Andrew Gruel, encores with his “Ask the Chef” series. Ceviche and Poke are on a lot of restaurant menus these days. There is also a flood of Poke shops opening all over. How do they maintain consistent quality? The fish used needs to be super fresh. It’s the 411 on both Poke and Ceviche. Chef Andrew weighs in.

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

Play

February 24: The Oscars and Governors Ball, Panxa Cocina, Smog City Brewing, Cochon555, Berlin Bistro

Podcasts

Segment One: Show Preview with Co-Host Andy Harris
Segment Two: Executive Chef Eric Klein, Vice President, Culinary, Wolfgang Puck Catering
Segment Three: Art Gonzalez, Chef / Proprietor, Panxa Cocina, Long Beach
Segment Four: Laurie Porter, Smog City Brewing Co. & President, L.A. County Brewers Guild Part One
Segment Five: Laurie Porter, Smog City Brewing Co. & President, L.A. County Brewers Guild Part Two
Segment Six: Brady Lowe, Founder, Cochon555
Segment Seven: Kerstin Kansteiner, Proprietress, Berlin Bistro, Long Beach
Segment Eight: Chef Andrew Gruel’s “Ask the Chef”

Now an enticing preview of this Saturday’s crave-worthy 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 with a fresh show.

For the 24th consecutive year the celebrity chef to the stars, Wolfgang Puck, will set the stage for the Oscars’ Governors Ball menu pairing classic Hollywood glamour with culinary whimsy. Working alongside Chef Puck is Wolfgang Puck Catering’s Executive Chef and Vice President, Culinary, Eric Klein (formerly Executive Chef & Partner of Spago Las Vegas. We’ll have an exclusive kitchen chat with Chef Eric.

Recognized as a warm and welcoming neighborhood eatery for creative modern New Mexican cuisine, lively happy hours, and communal gatherings, Long Beach’s Panxa Cocina solidifies its standing as a go-to staple for food and fun with the launch of “Mimosas & Mutts,” which started on February 17, 2018. Chef Proprietor Art Gonzalez puts on the just dog for us. (He has two canine charges in his own household.)

“In October 2011, Smog City Brewing Co. began brewing beer at the Tustin Brewing Co. (TBC) brewpub. By utilizing TBC’s excess fermentation capacity, Smog City was able to brew well-crafted beers, and personally distribute to restaurants and bars throughout Los Angeles County. We worked to create a presence in the craft brewing community and brewed and distributed 240 barrels in the first year.” In May of 2013 Smog City debuted their own brewery taproom in Torrance. Since then the Taproom has become an amazing home for locals and visitors alike.

Co-founder Laurie Porter taps the keg for us. She is also the President of the Los Angeles County Brewers Guild.

Cochon555, one of the nation’s most talked about premium food, wine and spirit celebration and live-event series, is back on the road in 2018, returning to the Los Angeles area on Sunday, March 11, 2018. Viceroy Santa Monica will play host to a hundred-plus prominent chefs, farmers, sommeliers, distillers, brewers and barkeeps all working in concert to create luxurious moments at this stand-up, all-inclusive bacchanal celebration of tasty heritage breed pork. Founder Brady Lowe is our “hog wild” guest.

Ever think much about the seemingly innocuous plastic straw ? Ultimately plastic doesn’t belong in the ocean yet that’s where millions of straws end up poisoning the ocean with a non-biodegradable item and actually harming sea creatures. Long Beach’s Berlin Bistro’s proprietress, Kerstin Kansteiner, is now taking the lead on making plastic straws “request only’ in a concerted effort to reduce straw pollution and “auto strawing.” Kerstin joins us.

Our always informed Co-Host, Chef Andrew Gruel, encores with his “Ask the Chef” series. Ceviche and Poke are on a lot of restaurant menus these days. There is also a flood of Poke shops opening all over. How do they maintain consistent quality? The fish used needs to be super fresh. It’s the 411 on both Poke and Ceviche. Chef Andrew weighs in.

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

Eric Klein of Wolfgang Puck CateringFor the 24th consecutive year the celebrity chef to the stars Wolfgang Puck will set the stage for the Oscars’ Governors Ball menu pairing classic Hollywood glamour with culinary whimsy. It’s for 1,500 VIP guests including Oscar winners and Nominees in the Ray Dolby Ballroom on the top level of the Hollywood & Highland Center. It starts immediately following the Oscar telecast on ABC.

Working alongside Chef Puck is Wolfgang Puck Catering’s Executive Chef and Vice President, Culinary, Eric Klein (formerly Executive Chef & Partner of Spago Las Vegas.)

The culinary team creates more than 50 imaginative dishes from one-bite hors d’oeuvres to small-plate entrees that will be passed throughout the evening.

Some 32,000 plates of food will be enjoyed by the guests served by a team of 10 maitre d’ staff, 850 service and support staff and 300 culinary staff.

On the order list for the Governors Ball is 350 pounds of Atlantic Bigeye tuna, 15 kilos of American, farm-raised caviar, 250 Maine lobsters, 300 pounds of Miyazaki Wagyu beef, and 800 stone crab claws.

The guests will toast with 1,400 bottles of Piper-Heidsieck (more than 12,000 glasses) and 2,400 bottles of fine wine from Francis Ford Coppola Winery’s Director’s Cut wine collection.

We’ll have an exclusive kitchen chat with Chef Eric.

Arthur GonzalezRecognized as a warm and welcoming neighborhood eatery for creative modern New Mexican cuisine, lively happy hours, and communal gatherings, Long Beach’s Panxa Cocina solidifies its standing as a go-to staple for food and fun with the launch of “Mimosas & Mutts,” which started on February 17, 2018.

This monthly brunch gathering features a special invite to our four-legged friends as Executive Chef and Owner Arthur Gonzalez welcomes brunch-goers to bring their canine companions to the sunny patio at Panxa Cocina located in the buzzing Belmont Heights neighborhood on the third Saturday of every month from 10 a.m. to 3 p.m.

The convivial brunch event launched on the first weekend of the Year of the Dog in the Chinese Lunar calendar, with much fanfare and Instagram-worthy local dogs. The monthly gathering provides a dog-friendly menu of Southwestern staples like rice and beans for the slobbery set, as well as a free juice flight to accompany bottles of champagne for thirsty dog moms and dads.

“Panxa Cocina encourages all dog-owners to enjoy favorites from the New Mexican-inspired brunch menu, including Blue Corn Piñon Pancakes, Chilaquilas Roja, Smothered Breakfast Burrito, and Stacked Enchiladas, as well as classic and new-fangled brunch libations from accomplished Bar Manager Greg Goins. Guests are also encouraged to use the hashtag: #pupsatpanxa to share their experiences on social media.”

Chef Proprietor Art Gonzalez puts on the just dog for us. (He has two canine charges in his own household.)

Laurie Porter“In October 2011, Smog City Brewing Co. began brewing beer at the Tustin Brewing Co. (TBC) brewpub. By utilizing TBC’s excess fermentation capacity, Smog City was able to brew well-crafted beers, and personally distribute to restaurants and bars throughout Los Angeles County. We worked to create a presence in the craft brewing community and brewed and distributed 240 barrels in the first year.”

“By 2012, we’d grown faster than ever expected. After the purchase of our own full-scale brewing equipment, we formalized plans for our new brewery and taproom in Torrance, CA. In 2013, we received final building and license approvals and began brewing and opened our brewery taproom in May of 2013. Our Taproom in Torrance has become an amazing home for locals and visitors alike.”

“In January of 2017, we had an opportunity to join a unique and progressive project called SteelCraft in Long Beach. SteelCraft is a re-purposed outdoor food hall made entirely out of recycled shipping containers. This gorgeous outdoor beer garden has plenty of flavorful food options to choose from while you drink a delicious Smog City Beer.”

“Stop in and see us for a taste of our proven and experimental beers in Long Beach or a tour of our brewery & taproom in Torrance.”

Co-founder Laurie Porter taps the keg for us. She is also the President of the Los Angeles County Brewers Guild.

Laurie Porter is also The President of the L.A. County Brewers Guild with over 50-member breweries in Los Angeles County.

The mission of the Los Angeles County Brewers Guild is to promote and protect local independently-owned craft breweries and advocate for the strengthening of the craft beer industry. The LABG strives to encourage the growth of world-class beer culture within L.A. county through various educational efforts and aims to stimulate growth through community engagement. Formally founded in 2013, the LABG is a federally recognized 501(c)6 non-profit organization.

Brady Lowe of Cochon 555Cochon555, one of the nation’s most talked about premium food, wine and spirit celebration and live-event series, is back on the road in 2018, returning to the Los Angeles area on Sunday, March 11, 2018. Viceroy Santa Monica will play host to a hundred-plus prominent chefs, farmers, sommeliers, distillers, brewers and barkeeps all working in concert to create luxurious moments at this stand-up, all-inclusive bacchanal celebration of tasty heritage breed pork.

Cochon555’s 2018 group of cutting-edge chefs from across the city has each participant cooking one whole heritage breed pig raised by a family farm. The competing chefs include Sammy Monsour of Preux & Proper, Brian Redzikowski of Kettner Exchange, Thomas Bille of Otium, Lord Maynard Llera of Mason and Hugo Bolanos of Wolfgang Puck at Hotel Bel-Air.

One week before the event, each chef receives a 200-pound heritage breed pig sustainably sourced from Cook Pigs Ranch, Rancho Llano Seco, Winfield Farm, Sowbelly Sustainable Farm, and Peads & Barnetts to create a maximum of 6 dishes for competition. With dozens of bites from iconic local chefs, boutique distillers, and artisan winemakers, the event is akin to an epic tasting menu of heritage breed pork with endless beverage pairings taken standing up.

To win the friendly competition for a cause, a chef’s menu must woo twenty celebrity judges with their “Judge’s Plate” scored on utilization; technique; and overall flavor and be voted “best bite of the day” by guests. The winning “Prince or Princess of Pork” in Los Angeles will advance to the national finale, Grand Cochon, a head-to-tail, winner-takes-all showdown for the crown in Chicago on September 30th.

Founder Brady Lowe is our “hog wild” guest.

Kerstin KansteinerEver think much about the seemingly innocuous plastic straw? Ultimately plastic doesn’t belong in the ocean yet that’s where millions of straws end up poisoning the ocean with a non-biodegradable item and harmful to sea creatures.

Long Beach’s Berlin Bistro’s community-minded proprietress, Kerstin Kansteiner, is now taking the lead on making plastic straws “request only’ in a concerted effort to reduce straw pollution and “auto strawing.”

  • Americans go through 500 million plastic straws a day!
  • The USA can fill up 127 school buses with the straws we use every single day in this country

Kerstin joins us.

Andrew Gruel and his son WilliamOur always informed Co-Host, Chef Andrew Gruel, encores with his Ask the Chef series. Ceviche and Poke are on a lot of restaurant menus these days. There is also a flood of Poke shops opening all over. How do they maintain consistent quality? The fish used needs to be super fresh. It’s the 411 on both Poke and Ceviche.

Chef Andrew weighs in.

Podcasts

Segment One: Show Preview with Co-Host Andy Harris
Segment Two: Executive Chef Eric Klein, Vice President, Culinary, Wolfgang Puck Catering
Segment Three: Art Gonzalez, Chef / Proprietor, Panxa Cocina, Long Beach
Segment Four: Laurie Porter, Smog City Brewing Co. & President, L.A. County Brewers Guild Part One
Segment Five: Laurie Porter, Smog City Brewing Co. & President, L.A. County Brewers Guild Part Two
Segment Six: Brady Lowe, Founder, Cochon555
Segment Seven: Kerstin Kansteiner, Proprietress, Berlin Bistro, Long Beach
Segment Eight: Chef Andrew Gruel’s “Ask the Chef”

Show 203, December 24, 2016: Show Preview with Andy Harris, Co-Host & Executive Producer and Chef Andrew Gruel, Chief Seafood Officer, Slapfish Restaurant Group

Merry Christmas, Happy Hanukkah, Happy Holidays and the happiest of Happy New Years to all our loyal listeners. Where did 2016 go? Thanks for making us part of your Saturday morning. We’re here for you live through Christmas, Hanukkah, and New Year’s.

Now a hunger-evoking preview of Saturday’s fully-loaded 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…

For the last nine years Chef Eric Klein has been the face of Spago Las Vegas for Wolfgang Puck as Partner & Executive Chef. Chef Eric just earned a well-deserved promotion within the Wolfgang Puck organization. He’s now back in Los Angeles as Executive Chef and Vice President, Culinary of Wolfgang Puck Catering based at Hollywood & Highland, the home of the annual Academy Awards Ceremony at The Dolby Theater. We’ll rattle pans with Chef Eric.

There is a great tradition associated with the annual Rose Bowl Game and it’s not held in Pasadena. It’s the iconic Lawry’s Beef Bowl, now in its 61st year, hosted at Lawry’s the Prime Rib in Beverly Hills. The gridiron guests this year (on separate nights) are the USC Trojans and the Penn State Nittany Lions. Sports Historian Todd Erickson actually wrote the book on Lawry’s Beef Bowl (Road To The Rose Bowl: 50 Years of Lawry’s Beef Bowl) and is our guest along with long-time USC Sports Information Director Tim Tessalone.

The Holidays at the historic Hotel del Coronado (built in 1888) are an enchanting tradition. Distinctive food and beverage opportunities abound including the lavish Sunday Brunch in the architecturally amazing Crown Room. We’ll chat with Dieter Hissin, the new Director of Food and Beverage at this magical property. Orange County foodies know him from his long tenure at The Balboa Bay Club in Newport Beach.

For adventurous travelers Cuba is definitely on their minds. The former, long-time Editor of Bon Appetit, Barbara Fairchild, was just there with a small group for 7 days on a self-organized excursion. Barbara will give us a genuine food journalist’s perspective on the food and accommodations in Havana and Trinidad. You’ll be surprised…

Chef Andrew Gruel of the Slapfish Restaurant Group is our resident seafood expert. He’ll be looking ahead at possible Seafood Trends for 2017. For instance, is Seaweed finally become a mainstream ingredient? It is nutritionally sound.

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

Play

Show 203, December 24, 2016: Eric Klein, Executive Chef, Vice President Culinary, Wolfgang Puck Catering

Eric KleinFor the last nine years Chef Eric Klein has been the face of Spago Las Vegas for Wolfgang Puck as Partner & Executive Chef. When superstars perform at The Colosseum at Caesars Palace they specifically ask to have Chef Eric cook for them.

Chef Eric just earned a well-deserved promotion within the Wolfgang Puck organization. He’s now back in Los Angeles as Executive Chef of Wolfgang Puck Catering based at Hollywood & Highland, the home of the annual Academy Awards Ceremony at The Dolby Theater.

Wolfgang Puck Catering provides all the food for The Governor’s Ball which follows the Oscar ceremony every year. You can’t find a more prestigious (or demanding) client than The Oscars! Every winner passes through the Governor’s Ball. Talk about pressure to dazzle…

We’ll rattle pans with Chef Eric.

Play

Show 203, December 24, 2016: Eric Klein, Executive Chef, Vice President Culinary, Wolfgang Puck Catering Chef Eric continues…

Eric Klein of Wolfgang Puck CateringFor the last nine years Chef Eric Klein has been the face of Spago Las Vegas for Wolfgang Puck as Partner & Executive Chef. When superstars perform at The Colosseum at Caesars Palace they specifically ask to have Chef Eric cook for them.

Chef Eric just earned a well-deserved promotion within the Wolfgang Puck organization. He’s now back in Los Angeles as Executive Chef of Wolfgang Puck Catering (founded in 1988) based at Hollywood & Highland, the home of the annual Academy Awards Ceremony at The Dolby Theater.

Food journalist Al Mancini (co-creator of the original Eating Las Vegas Guidebook), now a staff writer for the Las Vegas Review Journal, just interviewed Chef Eric in Friday’s (Dec. 23rd) editions of the Las Vegas Review Journal.

Fun Fact: Wolfgang Puck Catering in Los Angeles alone served 4 tons of Beef Short Ribs in December.

Chef Eric is particularly excited about Wolfgang Puck’s Exclusive Test Kitchen based at the Pacific Design Center in West Hollywood. It’s their creative Research & Development kitchen where 8 to 10 lucky guests get a one-of-a-kind, multi-course dinner prepared right in front of them by a brigade of Wolfgang Puck executive chefs. (A truly “only in L.A. experience!)

“A market-inspired twelve course sensory experience collaboratively prepared and served across the pass by our most talented chefs.”

Wolfgang Puck Catering also provides the food for the Rose Parade VIP Lounge on January 2nd, 2017.

 

Play

December 24: Eric Klein, Lawry’s Beef Bowl, Hotel del Coronado, Barbara Fairchild, Andrew Gruel

Podcasts

Segment One: Show Preview with Andy Harris, Co-Host & Executive Producer and Chef Andrew Gruel, Chief Seafood Officer, Slapfish Restaurant Group
Segment Two: Eric Klein, Executive Chef, Vice President Culinary, Wolfgang Puck Catering Part One
Segment Three: Eric Klein, Executive Chef, Vice President Culinary, Wolfgang Puck Catering Part Two
Segment Four: Lawry’s Beef Bowl with College Football Historian Todd Erickson & Tim Tessalone, Sports Information Director, USC
Segment Five: Dieter Hissin, Director of Food & Beverage, Hotel del Coronado
Segment Six: Food Journalist Barbara Fairchild (formerly Editor, Bon Appetit Magazine) Part One
Segment Seven: Food Journalist Barbara Fairchild (formerly Editor, Bon Appetit Magazine) Part Two
Segment Eight: Executive Chef & Founder Andrew Gruel, Slapfish Restaurant Group

Merry Christmas, Happy Hanukkah, Happy Holidays and the happiest of Happy New Years to all our loyal listeners. Where did 2016 go? Thanks for making us part of your Saturday morning. We’re here for you live through Christmas, Hanukkah, and New Year’s.

Now a hunger-evoking preview of Saturday’s fully-loaded 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…

For the last nine years Chef Eric Klein has been the face of Spago Las Vegas for Wolfgang Puck as Partner & Executive Chef. Chef Eric just earned a well-deserved promotion within the Wolfgang Puck organization. He’s now back in Los Angeles as Executive Chef of Wolfgang Puck Catering based at Hollywood & Highland, the home of the annual Academy Awards Ceremony at The Dolby Theater. We’ll rattle pans with Chef Eric.

There is a great tradition associated with the annual Rose Bowl Game and it’s not held in Pasadena. It’s the iconic Lawry’s Beef Bowl, now in its 61st year, hosted at Lawry’s the Prime Rib in Beverly Hills. The gridiron guests this year (on separate nights) are the USC Trojans and the Penn State Nittany Lions. Sports Historian Todd Erickson wrote the book on Lawry’s Beef Bowl (Road To The Rose Bowl : 50 Years of Lawry’s Beef Bowl) and is our guest along with long-time USC Sports Information Director Tim Tessalone.

The Holidays at the historic Hotel del Coronado (built in 1888) are an enchanting tradition. Distinctive food and beverage opportunities abound including the lavish Sunday Brunch in the architecturally amazing Crown Room. We’ll chat with Dieter Hissin, the new Director of Food and Beverage at this magical property. Orange County foodies know him from his long tenure at The Balboa Bay Club in Newport Beach.

For adventurous travelers Cuba is definitely on their minds. The former, long-time Editor of Bon Appetit, Barbara Fairchild, was just there with a small group for 7 days on a self-organized excursion. Barbara will give us a genuine food journalist’s perspective on the food and accommodations in Havana and Trinidad. You’ll be surprised…

Chef Andrew Gruel of the Slapfish Restaurant Group is our resident seafood expert. He’ll be looking ahead at possible Seafood Trends for 2017. For instance, is Seaweed finally become a mainstream ingredient? It is nutritionally sound.

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

Eric KleinFor the last nine years Chef Eric Klein has been the face of Spago Las Vegas for Wolfgang Puck as Partner & Executive Chef. When superstars perform at The Colosseum at Caesars Palace they specifically ask to have Chef Eric cook for them.

Chef Eric just earned a well-deserved promotion within the Wolfgang Puck organization. He’s now back in Los Angeles as Executive Chef of Wolfgang Puck Catering based at Hollywood & Highland, the home of the annual Academy Awards Ceremony at The Dolby Theater. Wolfgang Puck Catering provides all the food for The Governor’s Ball which follows the Oscar ceremony every year. You can’t find a more prestigious client than The Oscars! Every winner passes through the Governor’s Ball. Talk about pressure…

We’ll rattle pans with Chef Eric.

Road to the Rose Bowl 50 Years of Lawry's Beef BowlThere is a great tradition associated with the annual Rose Bowl Game and it’s not held in Pasadena. It’s the iconic Lawry’s Beef Bowl, now in its 61st year, hosted at Lawry’s the Prime Rib in Beverly Hills. The gridiron guests this year (on separate nights) are the USC Trojans and the Penn State Nittany Lions.

The Tournament of Roses – Lawry’s partnership was the first of its kind in college football. It claims the distinction of being the longest running sponsor partnership in bowl game history.

Football Historian Todd Erickson wrote the book on Lawry’s Beef Bowl (Road To The Rose Bowl: 50 Years of Lawry’s Beef Bowl) and is our guest along with long-time USC Sports Information Director Tim Tessalone.

Dieter HissinThe Holidays at the historic Hotel del Coronado (built in 1888 and thoughtfully maintained) are an enchanting tradition. Distinctive, celebratory food and beverage opportunities abound including the lavish Sunday Brunch in the architecturally amazing Crown Room.

“Each year, families and friends gather at Hotel del Coronado to celebrate the Holiday season. As America’s beachfront legend, The Del is a sight to behold, bedecked in thousands of white lights and swaths of greenery. The resort transforms into a Winter Wonderland of ice and festive lights, sparkles and snowflakes. Carolers stroll about singing joyful tunes, while skaters glide across the rink at sunset or under a full moon. Trees are trimmed and glisten with pretty packages underneath.”

“This year Hotel del Coronado is celebrating all things shiny and bright with the Holiday theme – a season to sparkle. It’s truly the most wonderful time of the year.”

We’ll chat with Dieter Hissin, the new Director of Food and Beverage at this magical property. Orange County foodies know him from his long tenure at The Balboa Bay Club in Newport Beach.

Barbara FairchildFor adventurous travelers Cuba is definitely on their minds. The former, long-time Editor of Bon Appetit Magazine, Barbara Fairchild, was just there with a small group for 7 days, on a self-organized excursion. Barbara will give us a genuine food journalist’s perspective on the food and accommodations in Havana and Trinidad. You’ll be surprised…

In Havana she stayed at the Hotel Parque Central and toured the landmark Hotel Nacional. They mainly dined at the paladares which are entrepreneurial restaurants and more representative of the local fare.

Outside of Havana, Barbara’s group visited Trinidad de Cuba and Cienfuegos. The accommodations there were in well-maintained Casa Particulares. These are Cuba’s version of Bed & Breakfast establishments.

One thing to keep in mind about Cuba is that Wi-Fi and internet access is spotty at best. Service can be intermittent, even in the luxury hotels.

Andrew Gruel and his son WilliamChef Andrew Gruel of the Slapfish Restaurant Group is our resident seafood expert. He’ll be looking ahead at possible Seafood Trends for 2017.

For instance, is Seaweed finally become a mainstream ingredient? It is nutritionally sound.

Podcasts

Segment One: Show Preview with Andy Harris, Co-Host & Executive Producer and Chef Andrew Gruel, Chief Seafood Officer, Slapfish Restaurant Group
Segment Two: Eric Klein, Executive Chef, Vice President Culinary, Wolfgang Puck Catering Part One
Segment Three: Eric Klein, Executive Chef, Vice President Culinary, Wolfgang Puck Catering Part Two
Segment Four: Lawry’s Beef Bowl with College Football Historian Todd Erickson & Tim Tessalone, Sports Information Director, USC
Segment Five: Dieter Hissin, Director of Food & Beverage, Hotel del Coronado
Segment Six: Food Journalist Barbara Fairchild (formerly Editor, Bon Appetit Magazine) Part One
Segment Seven: Food Journalist Barbara Fairchild (formerly Editor, Bon Appetit Magazine) Part Two
Segment Eight: Executive Chef & Founder Andrew Gruel, Slapfish Restaurant Group

Show 74, May 31, 2014: Chef Wolfgang Puck

Wolfgang PuckWhat is now known as California Cuisine never had a better day than when Celebrity Chef Wolfgang Puck opened the original Spago on The Sunset Strip in 1982. Its ambitions were modest…

Now the Wolfgang Puck Fine Dining Group has restaurants around the world with a second stronghold in Las Vegas.

Chef Puck was the first Chef to cook a meal at New York’s famed James Beard House. He is also the recipient of multiple James Beard Foundation Awards.

Another high-profile division, Wolfgang Puck Catering, provides the food for the annual Governors Ball for the Academy of Motion Picture Arts and Sciences. Wolfgang is better known internationally than many of the celebrities who he graciously serves!

Finally, Wolfgang Puck Worldwide, Inc. franchises casual Wolfgang Puck restaurants, licenses consumer products, is involved in book publishing, television and internet programming, and other licensing and merchandising efforts.

Wolfgang Puck’s most recent book, Wolfgang Puck Makes It Healthy – Light, Delicious Recipes and Easy Exercises for a Better Life is a personal project for him.

In the words of Chef Wolfgang Puck :

“I never, ever expected to write this book. If you had suggested to me ten years ago, or even five, that my next book would focus on healthy recipes and fitness, I would’ve said you didn’t know me very well.

I have figured out where I can modify ingredients to make a healthier dish. And today I can eat all my favorite foods without overeating anything.

I feel good because of the combination of eating well and exercising I’ve developed. Now I want to help you achieve the same goal, to feel healthy and happy, with plenty of energy to do the things you love to do.”

Chef Wolfgang’s practical advice is to cut down on the consumption of processed foods. Work more fresh fruit and vegetables into your diet along with more fish and chicken. It’s really worked for him! He proudly keeps up with his older boys now on their skiing adventures.

Play

May 31: Wolfgang Puck, Cathy Thomas, Coffee Bean, Fireside Tavern, Joan’s on Third,

Podcasts

Segment One: Host Jet Tila and Producer Andy Harris
Segment Two: Cathy Thomas, food journalist, Orange County Register and Los Angeles Register
Segment Three: Jay Isais, Senior Director, Coffee Roasting and Manufacturing, Coffee Bean and Tea Leaf
Segment Four: Chef Wolfgang Puck
Segment Five: Executive Chef Scott Brandon, Fireside Tavern, Costa Mesa
Segment Six: Chester Hastings, Cheesemonger and Chef, Joan’s on Third, Los Angeles
Segment Seven: Bill Esparza, “The Street Gourmet” & Curator for Tacolandia Part One
Segment Eight: Bill Esparza, “The Street Gourmet” & Curator for Tacolandia Part Two

Chef Jet and Producer Andy preview the show.

Pioneering California Celebrity Chef Wolfgang Puck with destination restaurants around the globe really needs no introduction. Among many accomplishments he cooks for the VIP guests at the Oscars every year. His new book, Wolfgang Puck Makes it Healthy : Light, Delicious Recipes and Easy Exercises for a Better Life is a true labor of love.

The Orange County Register’s award-winning food writer, Cathy Thomas, has just returned from a cruise on Cunard’s Queen Elizabeth. She shares her travel and food adventures in India and Singapore.

What’s the most exotic coffee bean in the world ? Our resident coffee expert from the Coffee Bean & Tea Leaf has the unexpected answer. It’s unusual…

The 2nd Annual Tacolandia (“Where All Your Taco Dreams Come True”) is coming up June 28th. The Taco in Chief (a.k.a. “The Street Gourmet,”) Bill Esparza, serves it up.

Understanding and selecting specialty cheese can be a bit intimidating. Cheesemonger extraordinaire, Chester Hastings, to the rescue!

Fireside Tavern is an undiscovered gem of a new destination restaurant in the unlikely location of the Crowne Plaza Hotel in Costa Mesa just off the 405 Freeway. The secret is Executive Chef Scott Brandon.

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

Special Note:
Michael Puglisi
You’ve heard Chef Michael Puglisi (ex-Bouchon Beverly Hills) of the soon-to-be Electric City Butcher in The (upcoming) 4th Street Market in Santa Ana on the show.

On Monday, June 2nd Chef Puglisi is part of a special Chef’s Dinner at 320 Main – New American Eatery in Seal Beach.

The 6-course menu is from Chef Puglisi, Chef Jaime Carrano of 320 Main, and Chef Eddie Ruiz of Corazon y Miel. Corazon y Miel in Bell was just included in Jonathan Gold’s 101 Best Restaurants 2014 as presented in the Los Angeles Times.

Chefs Michael and Eddie also work together at the recently opened PICNIK in Old Pasadena. “These three friends are pleased to bring an amazing menu and incredible dining experience for the latest in 320 Main’s Chef’s Dinner series.”

$95 per guest including tax and gratuity.

Reservations & Information: 562.799.6246.

Cathy ThomasCathy Thomas is the long-established food writer and former Food Editor at The Orange County Register. She has won numerous well-deserved awards for her journalism and is a good friend of chefs and restaurateurs.

Cathy Thomas was just on a short leg (12 days) of Cunard’s Queen Elizabeth’s World Cruise. She left the ship for four days on land in India traveling to the Taj Mahal. Cathy will enlighten us on luxury cruising, Indian street food, and dining at Ku De Ta, a hot restaurant in Singapore with an incredible view.

Look for Cathy’s piece on Indian Street Food in an upcoming Wednesday Food Section in the Orange County Register.

Jay Isais of the Coffee Bean and Tea LeafJay (“Eye-Zay-Us”) Isais is the Senior Director, Coffee Roasting and Manufacturing, for the Coffee Bean and Teal Leaf.

The rarest coffee beans in the world (from Sumatra) must be the Kopi Luwak beans. They are “harvested” in an unusual way.

Jay explains this highly sought-after coffee oddity…

Wolfgang PuckWhat is now known as California Cuisine never had a better day than when Celebrity Chef Wolfgang Puck opened the original Spago on The Sunset Strip in 1982. Its ambitions were modest…

Now the Wolfgang Puck Fine Dining Group has restaurants around the world with a second stronghold in Las Vegas.

Chef Puck was the first Chef to cook a meal at New York’s famed James Beard House. He is also the recipient of multiple James Beard Foundation Awards.

Another high-profile division, Wolfgang Puck Catering, provides the food for the Annual Governors Ball for the Academy of Motion Picture Arts and Sciences. Wolfgang is better known internationally than many of the celebrities who he graciously serves !

Another unit, Wolfgang Puck Worldwide, Inc. franchises casual Wolfgang Puck restaurants, licenses consumer products, is involved in book publishing, television and internet programming, and other licensing and merchandising efforts.

Wolfgang Puck’s most recent book, Wolfgang Puck Makes It Healthy – Light, Delicious Recipes and Easy Exercises for a Better Life is a personal project for him.
In the words of Chef Wolfgang Puck :

“I never, ever expected to write this book. If you had suggested to me ten years ago, or even five, that my next book would focus on healthy recipes and fitness, I would’ve said you didn’t know me very well.

I have figured out where I can modify ingredients to make a healthier dish. And today I can eat all my favorite foods without overeating anything.

I feel good because of the combination of eating well and exercising I’ve developed. Now I want to help you achieve the same goal, to feel healthy and happy, with plenty of energy to do the things you love to do.”

Scott Brandon of Fireside TavernFireside Tavern is an undiscovered gem of a new destination restaurant in the unlikely location of the Crowne Plaza Hotel in Costa Mesa just off the 405 Freeway. The secret is Executive Chef Scott Brandon.

Chef Scott’s credits include Oysters in Corona del Mar, Crow Bar and Kitchen in Corona del Mar, and LinX in Old Towne Orange.

It’s located just South of South Coast Plaza.

The space is inviting and there is an outside patio with lots of shade.

There is a great Happy Hour menu served daily from 3 to 6:00 p.m. and then again from 10 to midnight. Lots of fun & appealing food selections and libations priced at a good value.

“Fireside is an American gastropub, offering a contemporary menu of upscale tavern fare for lunch and dinner. Fireside features a menu of freshly sourced meat, seafood and cheese, along with a bar menu of small plates. The bar serves an array of American wines, craft draft beer, and signature cocktails.”

Chester HastingsCheesemonger (and Chef) Chester Hastings of Joan’s on Third in Los Angeles literally wrote the book on enjoying cheese. His latest title is The Cheesemonger’s Seasons – Recipes for Enjoying Cheese with Ripe Fruits and Vegetables. His first cheese book was the well-reviewed, The Cheesemonger’s Kitchen.

The Cheesemonger’s Season contains ninety amazing cheese-centric recipes, from appetizers to desserts, all of them simple, and each one showcasing the absolute best of what the season has to offer.

When Chester started at Joan’s over 12 years ago they carried seven varieties of cheese. Today they stock over 100 varieties of domestic and imported cheeses.

Bill EsparzaThe 2nd Annual Tacolandia (“Where All Your Taco Dreams Come True”) is coming up June 28th at El Pueblo De Los Angeles. The hours are 3 to 7:00 p.m.

The Taco in Chief, Bill Esparza (a.k.a. “The Street Gourmet,”) serves it up.

It’s 40 plus taco vendors, the Tequila Tasting Experience, and live Mariachi entertainment.

Bill previews the incredible taco creations of a number of the chefs participating in LA Weekly’s Tacolandia. The best tacos on food trucks, too…

The 2nd Annual Tacolandia (“Where All Your Taco Dreams Come True”) is coming up June 28th at El Pueblo De Los Angeles. The hours are 3 to 7:00 p.m.

Podcasts

Segment One: Host Jet Tila and Producer Andy Harris
Segment Two: Cathy Thomas, food journalist, Orange County Register and Los Angeles Register
Segment Three: Jay Isais, Senior Director, Coffee Roasting and Manufacturing, Coffee Bean and Tea Leaf
Segment Four: Chef Wolfgang Puck
Segment Five: Executive Chef Scott Brandon, Fireside Tavern, Costa Mesa
Segment Six: Chester Hastings, Cheesemonger and Chef, Joan’s on Third, Los Angeles
Segment Seven: Bill Esparza, “The Street Gourmet” & Curator for Tacolandia Part One
Segment Eight: Bill Esparza, “The Street Gourmet” & Curator for Tacolandia Part Two

Show 59, February 1, 2013: Host Jet Tila and Producer Andy Harris

Chef Jet and Producer Andy preview the show.

Valentine’s Day is fast approaching so plan ahead and don’t panic. It falls on a Friday this year. Friday is an especially tough day for restaurants due to Valentine’s Day anxiety so if you want to be a bit more relaxed make your plans for Saturday or Sunday instead. Still the Valentine’s Day orbit but a bit less crazed for the restaurant. You’ll definitely have better service and less stress…

Chef jet Tila and Alton BrownFood Network’s “Cutthroat Kitchen” with host Alton Brown is back on Sunday nights for Season 2. Our own Chef Jet Tila is the most frequently appearing solo judge on this tough competition show that requires strategy as well as cooking chops. Look for Jet’s new episodes starting in February.

Congrats to Chef Chris Oh of Seoul Sausage Co. in West Los Angeles. Last Sunday (Jan. 26th.) he competed against three other chefs on Food Network’s “Cutthroat Kitchen.” He won big and took home the most cash of any winner to date!

Sliders from Cafe RockenwagnerEveryone’s favorite sexy Aussie Chef is Curtis Stone. He’s opening an intimate new restaurant on Feb. 1st and we’ll get all the 411 right from the source. Fine dining chef Hans Rockenwagner, in recent years, has become known for his line of artisan breads. He’s just opened his most ambitious bakery café to date in Brentwood and joins us to provide the details. Wolfgang Puck is back in Orange County with the newly launched Puck’s Tavern at Honda Center, home of the Anaheim Ducks. The executive chef of Wolfgang Puck Catering is with us to preview what’s on the menu.

All of that and lots more incredible deliciousness on the “SoCal Restaurant Show.”

For Valentine’s Day the original Zov’s Bistro in Tustin has a choice of their classic entrees for dinner including an 18 oz. bone-in rib-eye steak.

At The Winery Restaurant & Wine Bar in Tustin it’s the “Oh Baby” Valentine’s Day evening celebration. There are two fixed price options at a reasonable $69 and $89 per guest. It’s a four course spectacular from Executive Chef & Partner Yvon Goetz. Creative wine pairing are available from “Sir” William Lewis (Sommelier & Partner.)

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Show 59, February 1, 2013: Matt Bencivenga, Wolfgang Puck Catering and Puck’s Tavern at Honda Center

Matt BencivengaCelebrated chef Wolfgang Puck and Wolfgang Puck Catering have just launched two new dining destinations at Honda Center, the home of the Anaheim Ducks. They are Puck’s Tavern, an approachable fine-dining restaurant serving modern comfort food and The Window at Puck’s Tavern, a made-to-order pizza concession stand. Both operations are located on the South Side of the arena’s main level.

Open during Honda Center’s events, Puck’s Tavern (230 seats) caters to both the general public and ticketholders alike. The 7,000 square-foot, indoor-outdoor restaurant features a direct entrance to the arena allowing a seamless transition from a sit-down meal or private event to the evening’s entertainment.

Matt Bencivenga, Executive Chef and Partner of Wolfgang Puck Catering joins us to chat about the opening of Puck’s Tavern and Wolfgang’s high-profile return to Orange County. Bencivenga co-founded Wolfgang Puck Catering with Wolfgang Puck in 1998.

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