June 17: Anne Marie Panoringan, PUBlic Legacy, Beaujolais with Josh Orr

Podcasts

Segment One: Show Preview with Executive Producer & Co-Host Andy Harris
Segment Two: Anne Marie Panoringan , Award-Winning Food Journalist Part One
Segment Three: Anne Marie Panoringan , Award-Winning Food Journalist Part Two
Segment Four: Proprietor & Executive Chef Gerry Kent, PUBlic Legacy, Stadium Promenade, Orange Part One
Segment Five: Proprietor & Executive Chef Gerry Kent, PUBlic Legacy, Stadium Promenade, Orange Part Two
Segment Six: Beaujolais Nouvelle Generation with Master Sommelier Josh Orr Part One
Segment Seven: Beaujolais Nouvelle Generation with Master Sommelier Josh Orr Part Two
Segment Eight: Chef & Co-Host Andrew Gruel with “Ask the Chef”

We’re previewing the show with Executive Producer & Co-Host Andy Harris.

Anne Marie Panoringan is now Culture OC’s well-informed food columnist. She reports industry news, current events and trends. Anne Marie also contributes regularly to Eater Los Angeles, LAist and a host of other well-respected publications. Anne Marie joins us in-studio for her regular bi-monthly visit to discuss her trip to Chicago to attend the James Beard Foundation Media Awards recognizing excellence in Books, Broadcast, Media and Journalism. This is the 2^nd year that Anne Marie has had the distinct honor of participating as a judge. Also an update on Chef Amar Santa’s (Vaca and Broadway by Amar Santana) participation as a Cheftestant in Season 20 of Bravo’s Top Chef : World All-Stars and major restaurant news in South Orange County.

“PUBlic Legacy (launched in late November of 2022) is a chef-driven dining experience focusing on elevated comfort food, hand-crafted cocktails, fine wines, and craft beer. The restaurant is situated in the Stadium Promenade center in Orange, in close proximity to the Honda Center, Angel Stadium, and Disneyland. PUBlic Legacy is the brainchild of partners Chef Gerry Kent and Chad Dickey, and serves as the duo’s legacy restaurant, a culmination of their shared experiences, passions and values. While the restaurant’s menu highlights comfort food-inspired offerings meant to appeal to a wide range of diners, Chef Kent prides himself in presenting food laden with only the finest in locally sourced ingredients to provide diners with thoughtful dishes that taste their absolute best.” Chef Gerry Kent takes a break from his busy kitchen to join us.

There is a lot more to the wines of Beaujolais than simply Beaujolais Nouveau. “96 per cent of Beaujolais wines are dedicated to the Gamay grape. Nestled between Burgundy to the North and Rhone to the South, Beaujolais’ rolling hills and plains form a wine-growing area of 14,500 hectares. The picturesque Beaujolais vineyards run across the Saone River, where winemakers have crafted deliciously supple and fruity wines since the days of ancient Rome. There are 12 Appellations in Beaujolais including ten crus.Josh Orr, MS, one of the USA’s newest Master Sommeliers, is our guide to the wines of Beaujolais.”

Our own Chef Andrew Gruel, the menu-maker behind the full-service Calico Fish House (in Huntington Beach) and also the founder of Big Parm(New Jersey-style pizza) in the Mess Hall in Tustin provides another timely and informative “Ask the Chef” segment where Chef Andrew responds to listeners thoughtful inquiries. When you use your Visa or MasterCard for payment at your favorite restaurant there are actually only a few firms that do the bank processing and the fees to the restaurant keep escalating. Some restaurants are now even adding on a credit card fee if plastic is used for payment. What’s going on? We’ll “Ask the Chef.” Chef Andrew will also tell us about California Black Gill Rock Cod. It’s delicious and local…

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

Anne Marie Panoringan is now Culture OC’s well-informed food columnist. She reports industry news, current events and trends. Anne Marie also contributes regularly to Eater Los Angeles, LAist and other well-respected publications.

Anne Marie joins us in-studio for her regular bi-monthly visit to discuss her recent trip to Chicago to attend the James Beard Foundation Media Awards recognizing excellence in Books, Broadcast, Media and Journalism. This is the 2^nd year that Anne Marie has had the distinct honor of participating as a judge.

Along the way Anne did some Chicago dining and met Chef Genie Kwon of Kasama (Food & Wine Best Chefs of 2022.) We’ll hear about it bite by delightful bite…

Anne Marie will also discuss Orange County restaurant news of note. First an update on the outcome of Chef Amar Santana’s (Vaca and Broadway by Amar Santana) participation as a high profile Cheftestant in Season 20 of Bravo’s Top Chef: World All-Stars and major restaurant news in South Orange County including Royal Hawaiian in Laguna Beach and the launch of the long-anticipated Truly Pizza in Dana Point helmed by acclaimed pizzaiolos.

“While the restaurant’s menu highlights comfort food-inspired offerings meant to appeal to a wide range of diners, Chef Kent prides himself in presenting food laden with only the finest in locally sourced ingredients to provide diners with thoughtful dishes that taste their absolute best.”

“My menu plays into the diners’ moods, feelings, and even their lifestyle choices,” commented Chef Kent, who has taken great care to offer vegan and vegetarian lifestyles with enticing menu selections. “We offer a vegan version of our Mac & Cheese, which features a house-made cheese sauce with cashews, nutritional yeast and a touch of curry – and it’s every bit as craveable in our mac-n-cheese as its dairy counterpart.”

“To accommodate Orange County locals, as well as the many visitors who travel to the area, PUBlic Legacy offers a daily Brunch until 2:00 p.m. with a unique take on classic breakfast favorites, including a Benny with house-cured pork belly and charred tomato on house-baked toast finished with egg and Hollandaise. Chef Kent offers a vegan version of his take on the classic, which is every bit as exciting, with mixed vegetables, “egg” and charred tomato over sourdough toast finished with “Holladaise.””

Chef Gerry Kent takes a break from his busy kitchen to join us.

There is a lot more to the wines of Beaujolais than simply Beaujolais Nouveau. 96 per cent of Beaujolais wines are dedicated to the Gamay grape.

“Nestled between Burgundy to the North and Rhone to the South, Beaujolais’ rolling hills and plains form a wine-growing area of 14,500 hectares. The picturesque Beaujolais vineyards run across the Saone River, where winemakers have crafted deliciously supple and fruity wines since the days of ancient Rome.”

“Beaujolais is made up of 12 appellations : Beaujolais (red, white and rose), Beaujolais Villages (red , white and rose), and 10 Beaujolais Crus (Brouilly, Cote de Brouilly, Regnie, Morgon, Chiroubles, Fleurie, Moulin-a-Vent, Chenas, Julienas and Saint-Amour).”

“Bringing together a small community of over 2,000 winegrowers, the region has an average annual production of 80 million bottles, of which 36 per cent is sold to export to over 150 countries.”

Josh Orr, MS, one of the USA’s newest Master Sommeliers is our guide to the wines of Beaujolais. Josh recently presented and moderated an impressive panel of Beaujolais winemakers in Los Angeles at the Beaujolais Nouvelle Generation “Meet the Makers” tasting. He spent time in France during his early sommelier career followed by top sommelier positions in Las Vegas.

Chef Andrew Gruel of Big Parm and the Calico Fish House

Our own Chef Andrew Gruel, the menu-maker behind the recently launched, full-service Calico Fish House (in the Sunset Beach area of Huntington Beach) and also the founder of Big Parm (New Jersey-style pizza) in the Mess Hall in Tustin provides another timely and informative “Ask the Chef” segment where Chef Andrew responds to listeners thoughtful inquiries.

When you use your Visa or MasterCard for payment at your favorite restaurant there are actually only a few firms that do the bank processing and the fees to the restaurant keep escalating. Some restaurants are now even adding on a credit card fee if plastic is used for payment. What’s going on? We’ll “Ask the Chef.” Chef Andrew will also tell us about California Black Gill Rock Cod. It’s incredibly delicious and local…