June 29: Les Petites Canailles, Watertable at the Hyatt Regency Huntington Beach, Anne Marie Panoringan

Podcasts

Segment One: Show Preview with Executive Producer & Co-Host Andy Harris
Segments Two and Three: Chef / Proprietor Julien Asseo of Les Petites Canailles, Paso Robles
Segments Four and Five: Watertable Food & Drink at Hyatt Regency Huntington Beach Resort
Segments Six and Seven: Anne Marie Panoringan, Food Columnist, CultureOC.org
Segment Eight: Co-Host Chef Andrew Gruel of Calico Fish House with “Ask the Chef”

Andy Harris, Executive Producer and Co-host previews the show.

“The Michelin recognized, Family-owned Les Petites Canailles in Paso Robles is a French farm-to-table Bistro specializing in local Central Coast California ingredients. The food is sophisticated and modern served within a lively, casual atmosphere. The proprietors (Husband and Wife Team of Julien and Courtney Asseo) like to refer to themselves as the Winemaker’s son & the Butcher’s daughter… Courtney and Julien previously always loved hosting people at their house in Las Vegas for whole pig BBQs or paella. Entertaining and hospitality is part of their souls. While they often visited Paso Robles to spend time with Julien’s family, they always dreamed of someday leaving Vegas and opening their own restaurant in Paso Robles. For years people didn’t question whether or not they would ever do it, but it was a matter of when. Paso Robles is now their home with Les Petites Canailles. Les Petites Canailles translates to English as “the little rascals,” which represents their 3 children, Margaux, Maddox, and Phoenix.” Chef Julien Asseo takes a break from his busy kitchen to join us.

Watertable, celebrating it’s 10th Anniversary this year under the culinary direction of original Executive Chef Manfred Lassahn, is the signature restaurant located at Hyatt Regency Huntington Beach Resort & Spa. “Watertable celebrates the union of rustic and refined, old and new – in both design and cuisine. The menu features seasonal, regional grill-centric American fare, paired with a distinguished selection of vintage world-class wines. Watertable’s beverage program also includes craft brews, hand-crafted artisanal cocktails, craft and naturally infused waters, in a unique nod to its name.” Executive Chef Manfred Lassahn takes a break from his busy kitchen to be with us along with Hyatt Regency Huntington Beach’s General Manager, Jon Benson.

Anne Marie Panoringan is 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, TASTE and a host of other well-respected publications. Anne Marie joins us in-studio to discuss her work as Food Columnist for Culture OC and discuss her current columns. Along the way Anne Marie will highlight her recent visit to Chicago to attend the James Beard Foundation Awards and also support the Nomination for Outstanding Wine & Other Beverages Program for Strong Water in Anaheim. She will also chat about experiencing Chef – Partner Riley Huddleston’s new menu at the Mayor’s Table at Lido House, an Autograph Collection resort, in Newport Beach.

Our own Chef Andrew Gruel, the menu-maker behind the full-service Calico Fish House (in the Sunset Beach area of Huntington Beach) provides another timely and informative “Ask the Chef” segment where he responds to listeners’ thoughtful inquiries. We’re had a listener inquiry regarding Butterfish. The name alone suggests deliciousness. What other names is it known by? What is the best way to cook it. Chef Andrew has the answers.

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

Julien Asseo of Les Petites Canailles

The Michelin recognized, Family-owned Les Petites Canailles in Paso Robles “is a French farm-to-table Bistro specializing in local Central Coast California ingredients. The food is sophisticated and modern served within a lively, casual atmosphere.”

The proprietors (Husband and Wife Team of Julien and Courtney Asseo) like to refer to themselves as the Winemaker’s son & the Butcher’s daughter…

“Chef Julian Asseo was born in Libourne, a small town in the southwest of France. He grew up in the vineyard of his parents until he was 10 years old before moving to Paso Robles, with his family. His father became one of the greatest pioneers of winemaking in the area, with his winery L’Aventure. At 16 he decided to move back to France to follow his culinary school education at the Lycee Hotelier de Gascogne near Bordeaux. After finishing culinary school he moved to Paris to work at La Fontaine de Mars as a commis, then chef de partie.”

“Courtney Asseo was born and raised in the foothills of North Carolina. Her family owns Mays Meat Processing in Taylorsville, NC. It’s one of the last, family- owned slaughterhouses and butcher shops in the southeast. In her younger days, she wanted to be an actress. She studied film acting at the New York Film Academy in NYC, and later graduated from UNLV in Theatre Studies. Being in that industry wasn’t easy, and she worked many restaurant and bar jobs. She may not have chosen the hospitality industry in the beginning, but it ended up choosing her, and she wouldn’t have it any other way”.

“After a couple years of working in Paris, Julien decided to move back to California where he was a pastry chef at a restaurant in L.A. This restaurant did not stay open long enough to name it in this biography, but it is where he met the love of his life, a charming Southern girl from North Carolina, named Courtney. She worked as a server at the restaurant with Julien for several months until it closed. He charmed her with his big blue eyes, accent, and many samples of gelato. After it closed, Julien got an offer to work for Rick Moonen in Las Vegas.”

“Julien and Courtney moved to Vegas in 2008 and the rest was history. They both excelled in the hospitality and culinary world. Julien worked for Joel Robuchon for 4 years as a sous chef, until he made his way to Restaurant Guy Savoy at Caesar’s Palace. Courtney worked behind the bar at Todd English and later took over as bar manager of DB Brasserie, by Daniel Boulud. While Julien made his way up to Executive Chef of Guy Savoy, Courtney made 2 babies and a home for them in Las Vegas.”

“Courtney and Julien always loved hosting people at their house for whole pig BBQs or paella. Entertaining and hospitality is part of their souls. While they often visited Paso Robles to spend time with Julien’s family, they always dreamed of someday leaving Vegas and opening their own restaurant in Paso Robles. For years people didn’t question whether or not they would ever do it, but it was a matter of when.”

“Paso Robles is now their home with Les Petites Canailles. Les Petites Canailles translates to English as “the little rascals,” which represents their 3 children, Margaux, Maddox, and Phoenix.”

Chef Julien Asseo takes a break from his busy kitchen to join us.

Manfred Lassahn of Watertable at the Hyatt Regency Huntington Beach

Watertable, celebrating it’s 10th Anniversary this year under the culinary direction of original Executive Chef Manfred Lassahn, is the signature restaurant located at Hyatt Regency Huntington Beach Resort & Spa. “Watertable celebrates the union of rustic and refined, old and new – in both design and cuisine. Watertable serves both Breakfast and Dinner.”

“The menu features seasonal, regional grill-centric American fare, paired with a distinguished selection of vintage world-class wines. Watertable’s beverage program also includes craft brews, hand-crafted artisanal cocktails, craft and naturally infused waters, in a unique nod to its name.”

“Chef Manfred’s inspiration stems from his family heritage as a first-generation American of German descent, valuing seasonality and preserving flavors year-round. He likes to incorporate innovative ideas while honoring timeless culinary essence. Chef Manfred embraces both new and resurfacing trends.”

“For the last decade The Team at Watertable has been committed to operating ethically and responsibly, striving to more positively impact their beach communities and the environment.”

Executive Chef Manfred takes a break from his busy kitchen to be with us along with Hyatt Regency Huntington Beach’s General Manager, Jon Benson.

Food Journalist Anne Marie Panoringan

Anne Marie Panoringan is 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, TASTE and a host of other well-respected publications. Anne Marie joins us in-studio to discuss her writings as Food Columnist for Culture OC and discuss her current columns.

Along the way Anne Marie will highlight her recent visit to Chicago to attend the James Beard Foundation Awards and also support the Nomination for Outstanding Wine & Other Beverages Program for Strong Water in Anaheim. She will also chat about experiencing Chef – Partner Riley Huddleston’s new menu at the Mayor’s Table at Lido House, an Autograph Collection resort, in Newport Beach.

As we resume the conversation with Anne Marie she will now chat about her upcoming piece for South Coast Plaza’s TASTE magazine which will be out in early October as an insert in Los Angeles Magazine (October issue) as well as available in digital format. Also Anne Marie will highlight her current column on CultureOC previewing the restaurants that will soon be coming to John Wayne Orange County Airport. Three Cheers for the pending arrival of Chaupain Bakery!

Andy Harris and Andrew Gruel at Cabana 14 at the Cove at Pechanga Resort and Casino

Our own Chef Andrew Gruel, the menu-maker behind the full-service Calico Fish House (in the Sunset Beach area of Huntington Beach) provides another timely and informative Ask the Chef segment where he responds to listeners’ thoughtful inquiries.

We’re had a listener inquiry regarding Butterfish. The name alone suggests deliciousness. What other names is it known by? What is the best way to cook it. Chef Andrew, a noted seafood authority, unhooks all the answers.

Podcasts

Segment One: Show Preview with Executive Producer & Co-Host Andy Harris
Segments Two and Three: Chef / Proprietor Julien Asseo of Les Petites Canailles, Paso Robles
Segments Four and Five: Watertable Food & Drink at Hyatt Regency Huntington Beach Resort
Segments Six and Seven: Anne Marie Panoringan, Food Columnist, CultureOC.org
Segment Eight: Co-Host Chef Andrew Gruel of Calico Fish House with “Ask the Chef”

Comments are closed.