Podcasts
Segment One: Show Preview with Co-Host Andy Harris
Segment Two: “Chicken Charlie” Boghosian, All-Star Food Concessionaire, OC Fair
Segment Three: Steve Nydell, General Manager, Navy Proof Food & Spirits, Long Beach
Segment Four: Georgia’s Restaurant, Long Beach, with Founders “Nana” Shoemaker and Nika Shoemaker-Machado Part One
Segment Five: Georgia’s Restaurant, Long Beach, with Founders “Nana” Shoemaker and Nika Shoemaker-Machado Part Two
Segment Six: Executive Chef / Partner Yvon Goetz, The Winery Restaurant & Wine Bar
Segment Seven: Robert Schueller, Produce Authority, Melissa’s, Hatch Chile Season is Here Part One
Segment Eight: Robert Schueller, Produce Authority, Melissa’s, Hatch Chile Season is Here Part Two
Now an enticing preview of this Saturday’s scrumptious 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 that’s probably a pretty good thing… As always, we greatly appreciate you being a part of our loyal listening audience. Couldn’t do it without you.
The 2019 OC Fair is on. Outrageous Fair Food is always a mouthwatering highlight. What crazy edible will they next put on a stick? One of the all-star Fair Food personalities is the well-traveled, San Diego-based, “Chicken Charlie” Boghosian of Chicken Charlie’s. We’ll find out what indulgent deliciousness Chicken Charlie is cooking up through August 11th. Did I hear Buffalo Chicken Chimichanga and Fried Hummus?
DINE LBC – Long Beach Restaurant Week is now in progress and runs through Sunday, August 11th. It’s a prime time to dine in a possible new restaurant discovery in Long Beach. On the menu with us is Steve Nydell the General Manager and Beverage Director of the newly launched Navy Proof Food & Spirits, one of the participating restaurants in DINE LBC.
Word-of-Mouth favorite Georgia’s Restaurant has been serving up Southern “soul-delicious” cuisine for the past five years in Anaheim at The Anaheim Packing House, while reimagining and redefining the public’s perception of Southern Soul Food. Now, Georgia’s Restaurant is extending their family and celebrating their fifth anniversary with the Grand Opening last month of their second location at the new Long Beach Exchange (LBX) . Founders Gretchen Shoemaker and Nika Shoemaker-Machado (Gretchen’s daughter) are our hospitable guests.
It’s the start of the short, but eagerly anticipated, Hatch Chile season. To celebrate Executive Chef/Partner Yvon Goetz of The Winery Restaurant & Wine Bar in Tustin is hosting a Roasting & Toasting on the Vineyard Hatch Chile afternoon celebration at the original The Winery. On the menu are premium beer, Tequila and live music along with a Hatch Chile roasting. Chef Yvon is preparing an incredible assortment of Hatch Chile hors d’oeuvres including Hatch Chile Braised Pulled Pork Tacos and Hatch Chile and Butternut Squash Tamales. Chef Yvon turns up the heat for us.
Hatch Chiles, grown only in the Hatch Valley and along the Rio Grande river of New Mexico, are considered by chile aficionados to be the best peppers in the world. Hatch is the premium growing area for New Mexico chiles. Hatch, New Mexico is not only the Chile capital of the US but also of the World The ultimate chile, these chiles are only available from New Mexico in a short, six-week window every year (between August and September.) Our resident produce authority, Robert Schueller of Melissa’s, joins us with all the spicy details.
All of this and heaping helpings of extra deliciousness on this week’s not-to-miss show!
The 2019 OC Fair is on. Outrageous Fair Food is always a mouthwatering highlight. What crazy edible will they next put on a stick? One of the all-star Fair Food personalities is the well-traveled, San Diego-based, “Chicken Charlie” Boghosian of Chicken Charlie’s.
We’ll find out what indulgent deliciousness Chicken Charlie is cooking up through August 11th. Did I hear Buffalo Chicken Chimichanga and Fried Hummus?
The Buffalo Chicken Chimichanga is a tortilla containing mac & cheese, bacon and buffalo chicken, fried and topped off with buffalo ranch and Flamin’ Hot Cheetos.
Fried Hummus is house-made hummus coated with flour and seasonings, served in a pocket of pita bread and topped with sliced tomatoes and a sauce made of plain whole yogurt with tahini sauce.
DINE LBC – Long Beach Restaurant Week is now in progress and runs through Sunday, August 11th. It’s a prime time to dine in a possible new restaurant discovery in Long Beach. On the menu with us is Steve Nydell the General Manager and Beverage Director of the newly launched Navy Proof Food & Spirits, one of the participating restaurants in DINE LBC.
The cuisine at Navy Proof Food and Spirits emphasizes technique and texture to highlight the versatility of seasonal ingredients and locally-sourced seafood and meat. A notable element that earmarks the concept is its highly-developed beverage program led by Steve Nydell, Navy Proof Food and Spirits General Manager. An approachable cocktail bar with a highly creative team of bespoke bartenders, the restaurant offers guests a rich experience with classic cocktails refreshed and re-imagined. In addition to lunch and dinner service, breakfast service will be offered daily, in addition to a robust happy hour.
Boasting a world-class, bartender driven cocktail program, biodynamic wines and local brews, Navy Proof Food & Spirits guests will enjoy the vast offerings of rare and distinctive spirits plus tableside cocktail service, including the Bargaining Table created with 12 – year rum, averna amaro, coffee liquor, sour cherry bitters. Groups of 2 – 6 can also enjoy the large format Cult of Sailors, made of white rum, grapefruit juice, limejuice, aperol, orgeat (almond syrup) & aromatic bitters.
Word-of-Mouth favorite Georgia’s Restaurant has been serving up Southern “soul-delicious” cuisine for the past five years in Anaheim at The Anaheim Packing House, while reimagining and redefining the public’s perception of Southern Soul Food. Now, Georgia’s Restaurant is extending their family and celebrating their fifth anniversary with the Grand Opening last month of their second location at the new Long Beach Exchange (LBX).
“Georgia’s Restaurant does not stem from the deep south, but instead a suburb of Philadelphia where high school sweethearts Gretchen and George Shoemaker decided to leave the Keystone State and head west, settling in Lake Forest, CA. It was in their home, where George and Gretchen raised their three daughters, that Gretchen began her successful catering business built on family recipes that delivered a true home-cooked experience. Early every morning, Gretchen would rise to get a start in the kitchen with George by her side playing sous chef, as tunes of Teddy Pendergrass wafted through the air, harmonizing with the sweet and savory aromatics of Gretchen’s Southern soul cuisine.”
“Then, after the untimely passing of George Shoemaker in the early 1990s, everything came to an abrupt halt as the Shoemaker family rallied around one another and Gretchen’s catering business was put on hold. Twenty years later, with all three daughters grown, second daughter Nika Shoemaker-Machado and her husband Marlon Machado approached Gretchen, now known to most as Nana, to all come together and fulfill her lifelong dream of sharing her food on a much grander scale than ever before and they introduced Georgia’s Restaurant, a Southern Restaurant that celebrates authentic Soul Food, while sharing Nana Gretchen and the Shoemaker family’s story of survival, community and love.”
“The Georgia’s Restaurant Menu is undoubtedly a family affair with recipes originating from generations past, adapted, and updated by the present. Guests can start their fabulous feast with an array of Small Bites such as the Piggy Cheese Fries, comprised of crispy fries loaded with slow roasted BBQ pork; Nana Gretchen’s Fried Green Tomatoes made of crispy coated fresh green tomatoes with a lemon aioli, or the finger-licking Chicken Wings, served with a choice of lemon pepper, spicy, mild, crispy, or Georgia’s Restaurant’s signature BBQ seasoning.”
“ For those that love their greens, there is a selection of four bountiful and beautiful Salads starting with the vegetarian friendly Georgia’s House served with spring mix, red onions, tomatoes, and candied pecans; Seafood lovers can rejoice with the Shrimp Salad served with spring mix, roasted corn, red peppers, red onions, tomatoes and a mango sauce; the Tri-Tip Salad bridges the best an omnivore can eat, made with grilled-to-order 1855 Premium Black Angus Choice tri-tip, spring mix, blue cheese, red onions, tomatoes, red peppers and Mandarin oranges, or stay healthy without sacrificing any flavor with the Georgia’s Blue featuring grilled blackened chicken, blue cheese crumbles, romaine lettuce and tomatoes.”
“Fans of Georgia’s Restaurant and newcomers alike can also order up and enjoy one of Georgia’s Specialties such as Gretchen’s Jambalaya cooked to order with shrimp, andouille sausage and chicken, served over pasta or rice, or the Louisiana Tilapia & Shrimp made of spicy grilled tilapia and shrimp, with tomato Creole sauce served over rice. For the best of both worlds, the Chicken & Waffle is sweet and savory, featuring Georgia’s Restaurant signature Fried Chicken on a Belgian Waffle, served with maple syrup and creamy honey butter.”
Founders Gretchen Shoemaker and Nika Shoemaker-Machado (Gretchen’s daughter) are our hospitable guests.
It’s the start of the short, but eagerly anticipated, Hatch Chile season. To celebrate Executive Chef/Partner Yvon Goetz of The Winery Restaurant & Wine Bar in Tustin is hosting a Roasting & Toasting on the Vineyard Hatch Chile afternoon celebration at the original The Winery. On the menu are beer, Tequila and live music along with a Hatch Chile roasting. Chef Yvon is preparing an incredible assortment of Hatch Chile hors d’oeuvres including Hatch Chile Braised Pulled Pork Tacos and Hatch Chile and Butternut Squash Tamales.
Every guest departs with a copy of the Melissa’s Hatch Chile Cookbook by Sharon Hernandez (Melissa’s Co-Founder) and Melissa’s Corporate Chef Ida Rodriguez and a tote of fresh Hatch Peppers.
Hatch Chiles, grown only in the Hatch Valley and near the Rio Grande river of New Mexico, are considered by chile aficionados to be the best peppers in the world. Hatch is the premium growing area for New Mexico chiles. Hatch, New Mexico is not only the chile capital of the US but also of the World. Hatch Chiles have been growing in this region for over 135 years, developed by New Mexico State University.
The ultimate chile, these chiles are only available from New Mexico in a short, six- week window every year (between August and September.) Unusually Hatch Chiles are available in mild, medium, hot and extra hot varieties.
Hatch Chiles have a meaty flesh and mild-medium heat making them ideal for use in Chile Con Queso, Chile Rellenos, and Chile Verde. But it doesn’t just stop there. You can also try roasting and using them in salads, soups, stews, dips, and sandwiches. For even more great ideas on how to use this incredible chile, purchase a copy of the genuinely useful Melissa’s Hatch Chile Cookbook.
Our resident produce authority, Robert Schueller of Melissa’s, joins us with all the spicy details.
Aficionados generally buy the chiles in bulk by the case (typical case is 25 lbs.) and store the chiles in their freezers, assuring use of these chiles year-round. The chiles can be frozen, roasted up to 2 years. Freeze with or without roasted skin and seeds. The chiles tend to get warmer in heat when you freeze with veins and seeds before storage.
Check the Melissa’s Website for the Schedule of Hatch Chile Roasting in August & September near you!
Podcasts
Segment One: Show Preview with Co-Host Andy Harris
Segment Two: “Chicken Charlie” Boghosian, All-Star Food Concessionaire, OC Fair
Segment Three: Steve Nydell, General Manager, Navy Proof Food & Spirits, Long Beach
Segment Four: Georgia’s Restaurant, Long Beach, with Founders “Nana” Shoemaker and Nika Shoemaker-Machado Part One
Segment Five: Georgia’s Restaurant, Long Beach, with Founders “Nana” Shoemaker and Nika Shoemaker-Machado Part Two
Segment Six: Executive Chef / Partner Yvon Goetz, The Winery Restaurant & Wine Bar
Segment Seven: Robert Schueller, Produce Authority, Melissa’s, Hatch Chile Season is Here Part One
Segment Eight: Robert Schueller, Produce Authority, Melissa’s, Hatch Chile Season is Here Part Two