Barbecue afficionados are overjoyed with the launch in August of the eagerly anticipated Heritage Barbecue from proprietors Daniel and Brenda Castillo in San Juan Capistrano. They have developed a fanatical following for their Central Texas-style barbecue (that’s cooked low and slow) previously served in Orange County at popular pop-ups at area craft breweries. Daniel has trained extensively with prominent Texas pitmasters at their respective establishments. Initially the all outdoor establishment is open Wednesday through Sunday and has the capacity to serve several hundred guests per day (with proper social distancing) until the ‘cue runs out. Pitmaster Danny’s accomplished Executive Chef is Nick Echaore. We’ll pull him away from the intensive pre-opening prep for an update.
Newly released on Virtual Cinema is “A Chef’s Voyage.” The film follows Emmy (Mind of a Chef) and James Beard award-winning Chef David Kinch and his team from their 3 Star Michelin restaurant, Manresa, in Los Gatos, California for a one of a kind “four hands” collaboration in France with three legendary chefs at their iconic restaurants in Paris, Provence, and Marseille. The ambitious trip was a celebration of Manresa’s 15th Anniversary. The feature documentary was Directed (and Produced) by Remi Anfosso. He joins us from France.
Mayfield Restaurant & Market is an ambitious, modern California restaurant and market located in Downtown San Juan Capistrano in an extensively refurbished, historic building. It’s on two levels and includes a comfortable covered patio. The menu has a Mediterranean and Levant flair and there is also an extensive cocktail list along with an ample selection of craft beers and natural wines. Proprietor George Barker and Executive Chef Jayro Martinez join us.
Our own Chef Andrew Gruel of the Slapfish Restaurant Group provides another timely and informative “Ask the Chef” segment where Chef Andrew responds to listeners thoughtful inquiries. Chef Andrew is regularly updating us on the impact of the Covid-19 crisis in the hospitality field and what we, as diners, can do to support the very survival of restaurants. Dine-in is slowly, with multiple hiccups, starting to come back but with a lot of new rules that greatly restrict guest counts. Alternately Take-Out / Delivery when you can surely helps… Ghost Kitchens in their various forms are seemingly on the fast growth track. It also includes chain restaurants with extra kitchen space that are preparing unaffiliated, branded food items To-Go and for delivery. Where is this all going? We’ll, of course, “Ask the Chef.”
All of this and heaping helpings of extra deliciousness (with proper Social Distancing) on this week’s not-to-miss show!
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