December 12: Anne Marie Panoringan, The Raymond 1886, Laura Theodore, Lido Bottle Works

Podcasts

Segment One: Show Preview with Executive Producer & Co-Host Andy Harris
Segment Two: Anne Marie Panoringan, Voice of OC’s Food Columnist Part One
Segment Three: Anne Marie Panoringan, Voice of OC’s Food Columnist Part Two
Segment Four: The Raymond 1886 with Chef Jonathan Quintana and General Manager Andrew Bugreyev Part One
Segment Five: The Raymond 1886 with Chef Jonathan Quintana and General Manager Andrew Bugreyev Part Two
Segment Six: Laura Theodore – “The Jazzy Vegetarian” with Vegan-Ease
Segment Seven: Lido Bottle Works in Newport Beach with Managing Partner Brett Karas
Segment Eight: Co-Host Chef Andrew Gruel of the Slapfish Restaurant Group with “Ask the Chef”

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

Anne Marie Panoringan is Voice of OC’s well-informed food columnist. She reports industry news, current events and trends. Panoringan’s prior efforts includes writing about food for 8 years at the OC Weekly in which she interviewed more than 330 chefs, restauranteurs and industry professionals for her popular weekly “On the Line” column. Anne Marie’s work has been recognized by the Orange County Press Club. Anne Marie joins us to talk about the severe impact of the recent dining restrictions placed on Orange County restaurants by the State which is a teaser of her next Voice of OC column out on December 14th. She will also preview some eagerly anticipated restaurant openings for the new year.

The Raymond 1886 (restaurant) is a living example of Pasadena’s colorful past and carries on the city’s great traditions of craftsman architecture and unparalleled hospitality.” Under State of California guidelines The Raymond 1886 is currently open for takeout & delivery.

“The Raymond 1886 offers an innovative and contemporary menu in a historic setting, featuring the finest quality ingredients and a dedication to superior service. The dining menu showcases their curated classic American cuisine featuring global influences. Utilizing a mix of contemporary and classic cooking techniques, Executive Chef Jonathan Quintana combines familiar ingredients with an exotic flair.” General Manager Andrew Bugreyev and Executive Chef Jonathan Quintana join us.

“Choosing a plant-based diet is made deliciously easy with the new softcover edition of Laura Theodore’s Vegan-Ease: An Easy Guide to Enjoying a Plant-Based Diet, a new approach to cooking vegan. Written by Laura Theodore, the TASTE award-winning host of public television’s Jazzy Vegetarian, this comprehensive guide is suitable for novice cooks and long-time vegans alike, offering more than 130 step-by-step, wholesome, “eco-nomical,” and satisfying recipes that are quick and easy, each complete with nutritional analysis. Enhanced by over 200 gorgeous, full-color photographs, each recipe is ranked with an Ease-Factor to make it easy to choose recipes that fit into any busy schedule, using ingredients already on hand. This cookbook and guide includes all you need to know to embrace a cost-saving, healthier lifestyle for you and your family.” We’re joined by “The Jazzy Vegetarian” herself, Laura Theodore.

At Lido Bottle Works in Newport Beach’s bayside Lido Marina Village they believe people, food, and drink should be ‘Genuinely Good Together.’ Their unique dishes are prepared for guests under the direction of Executive Chef Amy Lebrun using local and sustainable ingredients perfectly paired with specialty craft beer, wine, and cocktails. Lido Bottle Works specializes in sourcing from a variety of local farms to create the constantly updated menu and the kitchen is truly hyper-seasonal. An element on the plate a couple weeks ago may be swapped out for a new one that is only experiencing it’s peak of season for a week or two now. That attention to detail and seasonality is very important to Chef Amy. Brett Karas is the Managing Partner for the restaurant and he joins us to expertly pull the cork on Lido Bottle Works for 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 which is a genuine (and growing) concern. New (controversial) restrictions for restaurants are now in place for Southern California for the balance of the year (and possibly longer) as we begin the all-important Holiday dining season. Our thoughts now turn to festive Holiday entertaining at home. Chef Andrew to the rescue as he continues his series of genuinely useful Holiday cooking tips. We’ll “Ask the Chef.”

All of this and heaping helpings of extra deliciousness (with proper Social Distancing) on this week’s not-to-miss show!

Anne Marie Panoringan of Voice of OC at KLAA Studios holding a bottle of Hand Sanitizer from Blinking Owl DistilleryAnne Marie Panoringan is Voice of OC’s well-informed food columnist. She reports industry news, current events and trends. Panoringan’s prior efforts includes writing about food for 8 years at the OC Weekly in which she interviewed more than 330 chefs, restauranteurs and industry professionals for her weekly “On the Line” column. Anne Marie’s work has been recognized by the Orange County Press Club.

Anne Marie joins us to talk about the severe impact of the recent dining restrictions placed on Orange County restaurants by the State which is a teaser of her next Voice of OC column out on December 14th. She will also preview some eagerly anticipated restaurant openings for the new year.

Anne Marie continues with us to talk about the severe impact of the recent dining restrictions placed on Orange County restaurants by the State which is a teaser of her next Voice of OC column out on December 14th. She will also preview some eagerly anticipated restaurant openings for the new year. We’ll find out about the pending arrivals of FKN Bread in San Juan Capistrano and Mah Jong’s by Chef Mike (Doctulero) at South Coast Plaza.

Anne Marie’s columns can be found on the Voice of OC’s Website. Click on the “Arts & Culture” tab on the top of the Home Page.

Andrew Bugreyev and Executive Chef Jonathan Quintana of the Raymond 1886The Raymond 1886 (restaurant) is a living example of Pasadena’s colorful past and carries on the city’s great traditions of craftsman architecture and unparalleled hospitality.” Under State of California guidelines The Raymond 1886 is currently open for takeout & delivery.

“The Raymond 1886 offers an innovative and contemporary menu in a historic setting, featuring the finest quality ingredients and a dedication to superior service.”

“The dining menu showcases their curated classic American cuisine featuring global influences. Utilizing a mix of contemporary and classic cooking techniques, Executive Chef Jonathan Quintana combines familiar ingredients with an exotic flair.”

“Hidden and tucked away inside, guests can celebrate, sip and savor at The Raymond’s internationally acclaimed cocktail bar, 1886. Accompanied by 1886’s signature handcrafted cocktails, their award-winning Wine List features a special selection of domestic and international varietals from both premier and boutique wineries.”

“In 1886, Walter Raymond, a Boston native, came to Pasadena and built The Raymond Hotel – a fabulous sunny destination for Easterners looking to escape harsh winter weather. On Easter Sunday in 1895, sparks from a chimney ignited the roof and the entire hotel burned to the ground in only 40 minutes.”

“Undaunted, Mr. Raymond built an even grander hotel with 300 rooms, along with a charming caretaker’s cottage. In the early years, Walter and his wife often stayed in the cottage when it wasn’t occupied by special guests. Gracious hosts, the Raymond’s entertained celebrities such as Charlie Chaplin, Tom Mix, and Buster Keaton, who visited and filmed in Pasadena in the roaring 1920s.”

“Sadly, in 1931, the Raymond Hotel was toppled by the Great Depression and the party was over. The hotel was razed to make room for residential development, and Walter and his wife moved into the cottage, where they lived until 1934.”

The caretaker’s cottage is now The Raymond 1886, and the timeless charm and spirit of this lovely Craftsman can be enjoyed by all.”

General Manager Andrew Bugreyev and Executive Chef Jonathan Quintana join us.

Cookbook Author Laura Theodore“Choosing a plant-based diet is made deliciously easy with the new softcover edition of Laura Theodore’s Vegan-Ease: An Easy Guide to Enjoying a Plant-Based Diet, a new approach to cooking vegan. Written by Laura Theodore, the TASTE award-winning host of public television’s Jazzy Vegetarian, this comprehensive guide is suitable for novice cooks and long-time vegans alike, offering more than 130 step-by-step, wholesome, “eco-nomical,” and satisfying recipes that are quick and easy, each complete with nutritional analysis. Enhanced by over 200 gorgeous, full-color photographs, each recipe is ranked with an Ease-Factor to make it easy to choose recipes that fit into any busy schedule, using ingredients already on hand. This cookbook and guide includes all you need to know to embrace a cost-saving, healthier lifestyle for you and your family.”

Laura Theodore’s Vegan-Ease is for those cooks who think that plant-based recipes take too much time to prepare, are too expensive, or require exotic, hard-to-find ingredients. Based on her experiences leaving the food mecca that is New York City for the wilds of rural New Jersey, vegan chef and television host Laura Theodore created the concept of “vegan-ease” to show how anyone in this country can easily – and economically – create delicious plant-based meals that will be embraced by any foodie, whether omnivore, vegetarian, or vegan.”

“Featuring recipes like the “Hungry Guy” Burger with Baked Steak Fries, Not-So-Crabby Cakes, Mac ’n Peas with Creamy Butternut Squash Sauce, Peanut-Butter Chocolate Mousse, Maple-Raisin-Date Truffles, and Lemon “Buttermilk” Cake, Laura Theodore’s Vegan-Ease offers every home cook an easy, fresh approach to compassionate, mindful – and healthy! – eating.”

For the Holidays, Laura graciously shares with us her recipe for Butternut Squash Stuffed with Apples and Cranberries from the “Stress-Free Holiday Recipes” Chapter.

We’re joined by “The Jazzy Vegetarian” herself, Laura Theodore.

Breet Karas of Lido Bottle WorksAt Lido Bottle Works in Newport Beach’s bayside Lido Marina Village they believe people, food, and drink should be ‘Genuinely Good Together.’ Their unique dishes are prepared for guests under the direction of Executive Chef Amy Lebrun using local and sustainable ingredients expertly paired with specialty craft beer, wine, and cocktails.

Lido Bottle Works specializes in sourcing from a variety of local farms to create the constantly updated menu and the kitchen is truly hyper-seasonal. An element on the plate a couple weeks ago may be swapped out for a new one that is only experiencing it’s peak of season for a week or two now. That attention to detail and seasonality is very important to Chef Amy.

Brett Karas is the Managing Partner for Lido Bottle Works, an upscale American sustainable scratch kitchen with a focus on local craft beer and California wines. As a Southern California native, he prides himself on an active outdoor lifestyle, and a love of craft beer and vibrant ingredients. Being in the restaurant and bar industry for over 19 years has given him a great perspective on operating restaurants and dining in today’s ever-changing and competitive industry. Always up for a challenge, he has helped to create a unique dining experience at Lido Bottle Works since it’s opening in mid-2017.

Brett joins us to artfully pull the cork on Lido Bottle Works.

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 which is a genuine (and growing) concern. New (controversial) restrictions for restaurants are now in place for Southern California for the balance of the year (and possibly longer) as we begin the all-important Holiday dining season.

Our thoughts now turn to festive (and stress free) Holiday entertaining at home. Chef Andrew to the rescue as he continues his series of genuinely useful Holiday cooking tips. We’ll “Ask the Chef.”

Podcasts

Segment One: Show Preview with Executive Producer & Co-Host Andy Harris
Segment Two: Anne Marie Panoringan, Voice of OC’s Food Columnist Part One
Segment Three: Anne Marie Panoringan, Voice of OC’s Food Columnist Part Two
Segment Four: The Raymond 1886 with Chef Jonathan Quintana and General Manager Andrew Bugreyev Part One
Segment Five: The Raymond 1886 with Chef Jonathan Quintana and General Manager Andrew Bugreyev Part Two
Segment Six: Laura Theodore – “The Jazzy Vegetarian” with Vegan-Ease
Segment Seven: Lido Bottle Works in Newport Beach with Managing Partner Brett Karas
Segment Eight: Co-Host Chef Andrew Gruel of the Slapfish Restaurant Group with “Ask the Chef”

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