Show 39, August 24, 2013: Executive Chef Roy Hendrickson, Zimzala at The Shorebreak Hotel, Huntington Beach

Roy Hendrickson of Zimzalu in Huntington BeachExecutive Chef Roy Hendrickson, a Southern California native, oversees breakfast, lunch, and dinner & Weekend brunch at Zimzala at The Shorebreak Hotel in Huntington Beach. They have a primo patio deck for dining with an ocean view. Chef Roy has been there since the opening.

He makes a cravable Hatch Chile Ice Cream in-house. All of his desserts are house-made.

His most popular savory dish is his cider-brined pork chop.

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August 27: Hatch Chile Roast with Melissa’s / World Variety Produce at Bristol Farms Santa Monica

Podcasts

Segment One: Host Jet Tila & Producer Andy Harris
Segment Two: Kevin Davis, President and CEO of Bristol Farms
Segment Three: Farmer Duane Gillis and Robert Schueller from Melissa’s.
Segment Four: Chef Michael Cimarusti, Providence and Connie & Ted’s in West Hollywood Part One
Segment Five: Chef Michael Cimarusti, Providence and Connie & Ted’s in West Hollywood Part Two
Segment Six: Executive Chef Roy Hendrickson, Zimzala at The Shorebreak Hotel, Huntington Beach
Segment Seven: Russ Parsons, Food Editor, Los Angeles Times
Segment Eight: Delilah Snell, home canning and preservation authority

Please join us each week at our new starting time of 10:00 a.m.

Today we’re at the brand new Bristol Farms (opened on Wednesday) store in Santa Monica broadcasting live. The address is 3105 Wilshire Blvd. If you’re in the neighborhood come on by. There is lots of parking in back of the store.

Melissa’s is roasting Hatch Chiles exhibition-style next to our broadcast location in front of the store’s entrance. They are also sampling incredible edibles using the most enticing Hatch Chile recipes from the new Melissa’s Hatch Chile Cookbook.

Chef Ida Rodriquez of Melissas World Variety ProduceMelissa’s Corporate Chef, Ida Rodriguez, will be with us to explain the widely expanding appeal of Hatch Chiles from New Mexico. The season is only six weeks. Chef Ida is the co-author of Melissa’s Hatch Chile Cookbook. She will be autographing books during the broadcast. Great for Holiday gifts.

Kevin Davis, the President and CEO of Bristol Farms joins us.

Kevin Davis CEO of Bristol FarmsBristol Farms has 13 stores in California including San Francisco. They are locally owned and based in Carson.

Bristol Farms opened their first store in Rolling Hills in 1982 and it’s quite a success story. Mr. Davis will provide insight on how a boutique food retailer with a point of difference can prosper among the giants of retailing!

Bristol Farms is expanding and opening new stores…

Robert Schueller of Melissa's World Variety ProduceDuane Gillis is a farmer based in the Mesilla Valley of New Mexico. He grows Hatch Chiles. This is the only place in the world where these coveted chiles are grown.

Robert Schueller is the long-time resident produce expert at Melissa’s. If it’s a fruit or vegetable he’s difficult to stump. He’ll be with us to provide all the stats on Hatch Chiles.

Michael Cimarusti of Providence and Connie and TedsCelebrity Chef Michael Cimarusti is the seafood king in Los Angeles. He’s the executive chef and co-owner of Providence in Hollywood, California’s premier fine-dining seafood restaurant. A few months ago he launched the far more casual Connie & Ted’s (a New England-style seafood shack) in West Hollywood. It’s been an instant hit and the crowds just keep on coming.

Chef Cimarusti previews the “Field to Fork” event he is co-hosting on August 31st at Paramount Studios as part of the Los Angeles Times’ Taste.

Chef Michael joins us in Santa Monica to talk about cooking with chiles.

Roy Hendrickson of Zimzalu in Huntington BeachExecutive Chef Roy Hendrickson oversees Zimzala at The Shorebreak Hotel in Huntington Beach.

He makes a cravable Hatch Chile Ice Cream in-house.

Russ Parsons is the long-time Food Editor of the Los Angeles Times. He’s been covering food there for over 20 years. He’s written extensively about chiles. Like this story on New Mexico’s Green Chiles or this article about the amazing success of the Hatch Chile.

Russ will also be previewing his event for The Los Angeles Times’ The Taste next weekend.

Delilah SnellDelilah Snell is a prominent certified home canner and preserving expert. There are creative ways to preserve Hatch Chiles other than roasting and then freezing them.

Delilah was just in Hatch, New Mexico presenting a seminar on preserving Hatch Chiles.

Podcasts

Segment One: Host Jet Tila & Producer Andy Harris
Segment Two: Kevin Davis, President and CEO of Bristol Farms
Segment Three: Farmer Duane Gillis and Robert Schueller from Melissa’s.
Segment Four: Chef Michael Cimarusti, Providence and Connie & Ted’s in West Hollywood Part One
Segment Five: Chef Michael Cimarusti, Providence and Connie & Ted’s in West Hollywood Part Two
Segment Six: Executive Chef Roy Hendrickson, Zimzala at The Shorebreak Hotel, Huntington Beach
Segment Seven: Russ Parsons, Food Editor, Los Angeles Times
Segment Eight: Delilah Snell, home canning and preservation authority

Show 18, February 23, 2013: Orange County Restaurant Week, February 24th to March 2nd

orange_county_restaurant_weekNow it’s 5th year, and continuing to grow, is the ever popular OC Restaurant Week. Savvy diners have the opportunity to experience a meal at over 100 appealing Orange County restaurants with special menus at wallet friendly prices.

Guests enjoy a starter, entree, and dessert. At lunch the prix-fixe menu is $10, $15, or $20. For dinner the meal is $20, $30, $40.

In studio to talk about their participation are Proprietress Nancy Wilhelm and Executive Chef Rayne Frey from Tabu Grill in Laguna Beach (celebrating their 9th anniversary next month) and Executive Chef Roy Hendrickson from Zimzala and the Shorebreak Hotel in Huntington Beach.

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Show 18, February 23, 2013: Orange County Restaurant Week, February 24th to March 2nd (Continued…)

Chef Rayne Frey from Tabu GrillOn their helpful website is a list of all the participating restaurants and their menus.

Tabu Grill is showcasing Chef Rayne’s $40 prix-fixe dinner menu.

Entrée choices are Skuna Bay Salmon, Petite Filet Mignon, and Snake River Farms Berkshire Pork Chop.

Chef Rayne prepared in-studio a superb ahi poke with taro chips for sampling.

Roy Hendrickson of Zimzala has gone all out for OC Restaurant Week. His $20 lunch special is a choice of “I Love Fish”, “I Love Cheese”, I Love Bread”, “A Lighter Lunch” or a “Mix or Match” menu.

The $40 dinner special starts with warm bread and a glass of house wine. Then it’s a choice of the “I Love Fish,” “I Love Meat,” “I Love Bread,” “A Lighter Dinner,” or “Mix or Match” menus.

Nancy Wilhelm of Tabu Grill observed that OC Restaurant Week is a great opportunity to introduce new guests to her restaurant.

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