Show 584, June 29, 2024: Show Preview with Executive Producer & Co-Host Andy Harris

“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 prior 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 as a destination restaurant 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. Also on the menu are a few genuinely useful tips for 4th of July cooking.

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

Show 584, June 29, 2024: Chef / Proprietor Julien Asseo of Les Petites Canailles, Paso Robles

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.

Show 584, June 29, 2024: Watertable Food & Drink at Hyatt Regency Huntington Beach Resort

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 Bar has a separate Spanish-focused menu (think Acorn Fed Iberico) where guests can also order any of the menu items served in the Dining Room.

“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 who was on Watertable’s opening team ten years ago as Food & Beverage Director and is now back from Hawaii as the property’s Hotel General Manager.

Show 584, June 29, 2024: Anne Marie Panoringan, Food Columnist, CultureOC.org

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. Some Chicago dining was on the menu. 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.

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!

Additionally Anne Marie contributed to and coordinated a piece in the Summer Issue of Tableau where OC food writers talk up their favorite “Hidden Gem Eateries” dining spots.

Show 584, June 29, 2024: Co-Host Chef Andrew Gruel of Calico Fish House with “Ask the Chef”

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. Also some handy 4th of July cooking tips from Chef Andrew.

Show 583, June 22, 2024: Show Preview with Executive Producer & Co-Host Andy Harris

The Ecology Center, nestled in the serene landscape of San Juan Capistrano, California continues its renowned Community Table dinner series for the summer 2024 season, taking place every Friday, now through August. Guests are invited to indulge in an unforgettable dining experience under the stars where the dialogue between farm, chef and community comes alive on the plate. Each dinner showcases the vibrant seasonal produce from the center’s sustainable farm, transforming it into memorable conversations. Inspired by the season’s bounty, each chef composes an eco-conscious menu that harmonizes with the vibrant palette of fruits, vegetables, herbs and berries grown and cultivated on the farm.” The Ecology Centers Director of Impact & Partnerships, Jonathan Zaidman, joins us to share the bountiful harvest of the Community Table dinner series.

“They are brothers, they are French, and for them making wine at their Benom in Paso Robles is a heritage. Arnaud & Guillaume Fabre moved to California for love. For Guillaume, it was his passion for winemaking and farming without limits that brought him to Paso Robles.

This love led him to one of the most prestigious Paso Robles wineries, L’Aventure, and eventually to start his own winery, Clos Solène.

Arnaud’s story is much more like that of a movie scene. His move to California was to follow the love of his life, Chloe. This is how the two brothers -Les Deux Frères Fabre- ended up in Paso Robles.

As a tribute to the six-generation family legacy in the Languedoc-Roussillon and Bordeaux regions, BENOM harmoniously combines the freedom of winemaking in Paso Robles with the innate talent of the Fabre bloodline.” Arnaud Fabre is our guest pulling the cork on all that is BENOM wines in Paso Robles.

The Los Angeles Philharmonic Association’s Summer Season at the Hollywood Bowl kicks off Sunday, June 23rd.

Now into the ninth year with award-winning chef Suzanne Goin and restaurateur Caroline StyneHollywood Bowl Food + Wine promises exceptional dining for visitors to the iconic venue. Goin and Styne’s culinary history has defined Los Angeles tastes since 1998 when they opened Lucques, their legendary first restaurant.

At the Hollywood Bowl, their California-inspired offerings include three restaurants and three marketplaces. Additionally, menus for the Terrace and Garden Boxes, which can be ordered a day in advance, are created by four-time James Beard Foundation award-winner Suzanne Goin. Goin’s vibrant new summer dishes pair beautifully with the exceptional wine and beer programs curated by Caroline Styne, the James Beard Foundation’s 2018 Outstanding Restaurateur of the Year award recipient.”

Joining us to uncork all that is Hollywood Bowl Food + Wine 2024 is restaurateur and Wine Director Caroline Styne.

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

Show 583, June 22, 2024: The Ecology Center’s (San Juan Capistrano) Community Table Dinner Series

Jonathan Zaidman of the Ecology Center

The Ecology Center nestled in the serene landscape of San Juan Capistrano, California continues its renowned Community Table dinner series for the summer 2024 season, taking place every Friday, now through August. Guests are invited to indulge in an unforgettable dining experience under the stars where the dialogue between farm, chef and community comes alive on a plate. Each dinner showcases the vibrant seasonal produce from the center’s sustainable farm, transforming it into memorable conversations. Inspired by the season’s bounty, each chef composes an eco-conscious menu that harmonizes with the vibrant palette of fruits, vegetables, herbs and berries grown and cultivated on the farm.”

“With an intimate setting for 80 guests per dinner, these gatherings promise an authentic farm-to-table experience. The evening unfolds with a convivial happy hour in the picturesque courtyard, followed by an enlightening farm tour where guests can pluck seasonal produce straight from the vine. Culminating in a sumptuous multicourse meal, meticulously crafted by the region’s culinary luminaries, each dish promises to be a testament to its unique culinary vision, ensuring an unforgettable dining experience for all.”

“Tickets for each dinner are priced at $160-$175 per person, offering a fixed course, family-style menu that captures the essence of the season. Dinners commence at 6 p.m. and conclude at 10 p.m. Reserve a seat at the table and explore the lineup of participating chefs.

The Ecology Centers Director of Impact & Partnerships, Jonathan Zaidman, joins us to share the bountiful harvest of the Community Table dinner series.

Show 583, June 22, 2024: Benom Wines, Paso Robles with Co-Proprietor Arnaud Fabre

Arnaud Fabre of Benom Wines

“They are brothers, they are French, and for them making wine at their BENOM in Paso Robles is a heritage.”

Arnaud & Guillaume Fabre moved to California for love. For Guillaume, it was his passion for winemaking and farming without limits that brought him to Paso Robles.

This love led him to one of the most prestigious Paso Robles wineries, L’Aventure, and eventually to start his own winery, Clos Solène.”

“Arnaud’s story is much more like that of a movie scene. His move to California was to follow the love of his life, Chloe. This is how the two brothers -Les Deux Frères Fabre- ended up in Paso Robles.”

“As a tribute to the six-generation family legacy in the Languedoc-Roussillon and Bordeaux regions, BENOM harmoniously combines the freedom of winemaking in Paso Robles with the innate talent of the Fabre bloodline.”

“In September of 2023, the Fabre brothers accomplished their goal of acquiring an estate in York Mountain AVA.

This purchase fulfills Arnaud and Guillaume’s long-term vision of expanding the BENOM brand.”

“Every bottle of BENOM embodies the Fabre brothers’ commitment to their French heritage and passion for Paso Robles. Their approach to winemaking is distinguished by the use of traditional Old World techniques and sustainable practices, incorporating the fruit and creative freedom of Paso Robles.”

“BENOM also sources fruit from the Adelaida and Willow Creek districts on the west side of Paso Robles as well as Edna Valley, Santa Maria, and Santa Barbara. Sourcing fruit allows BENOM a unique opportunity to create wine from a multitude of soil types and sub-climates.”

There is also a Family connection with the Michelin recognized, top-rated restaurant in Paso Robles, Les Petites Canailles.

Arnaud Fabre joins us to uncork all that is BENOM wines.

Show 583, June 22, 2024: Hollywood Bowl Food + Wine 2024 with Restaurateur Caroline Styne

Caroline Styne of Lucques Restaurant Group

The Los Angeles Philharmonic Association’s Summer Season at the Hollywood Bowl kicks off this Sunday, June 23rd.

Now into the ninth year with award-winning chef Suzanne Goin and restaurateur Caroline Styne, Hollywood Bowl Food + Wine promises exceptional dining for visitors to the iconic venue. Goin and Styne’s culinary history has defined Los Angeles tastes since 1998 when they opened Lucques, their legendary first restaurant.”

“At the Hollywood Bowl, their California-inspired offerings include three restaurants and three marketplaces. Additionally, menus for the Terrace and Garden Boxes, which can be ordered a day in advance, are created by four-time James Beard Foundation award-winner Suzanne Goin. Goin’s vibrant new summer dishes pair beautifully with the exceptional wine and beer programs curated by Caroline Styne, the James Beard Foundation’s 2018 Outstanding Restaurateur of the Year award recipient. Overseeing the broad range of dining options serving Hollywood Bowl Food + Wine’s thousands of nightly guests is Executive Chef Jeff Rogers.”

“This year Caroline Styne has curated a diverse retail wine selection in the three marketplaces offering a broad selection of varieties and options for wine lovers visiting the Bowl. The markets feature a number of canned wines as well as a wide selection of vegan, organic and biodynamic bottles, including a collection of natural wines from producers including Broc Cellars, Wavy Wines, Nat Cool by Neipoort and Hollywood Bowl wine sponsor WINC wines.”

“Returning for the 2024 season are the Wednesdays and Sunday Market Tastings – a 14-week program of complimentary wine tastings at the Plaza Marketplace with guest winemakers, importers and sommeliers hand-selected by Caroline to give the venue’s visitors an immersive and personal experience with her favorite people in the wine world.”

“Hollywood Bowl Food + Wine’s many dining options include three sit-down restaurants, street-food kiosks, pre-ordered picnic boxes and a full-service dinner delivered to your box seat. For private events, Hollywood Bowl Food + Wine provides catering at several locations for groups both large and small.”

Here’s a lagniappe from the Hollywood Bowl: Ticket holders that use the Hollywood Bowl Park & Ride or shuttle bus can show their ticket to receive 20% off purchases at the Hollywood Bowl Plaza Marketplace, including wine purchases.

Joining us to uncork all that is Hollywood Bowl Food + Wine 2024 is restaurateur and Wine Director Caroline Styne.

Show 582, June 15, 2024: Show Preview with Executive Producer & Co-Host Andy Harris

“Tiki bar fans, rejoice — and grab a place at Strong Water Anaheim. It’s a creatively reimagined classic of the genre, with its curio-shop-in-a-shipwreck atmosphere, its supercharged bar-food menu, its encyclopedic list of classic and creative tropical libations (zero proof options included), and its treasure chest of rare artisanal rums worth drinking straight.” Strong Water’s latest national recognition is a nomination for the prestigious James Beard Award for Outstanding Wine & Other Beverage Program. Strong Water is the only Orange County nominee in any category for a James Beard Award in 2024. The food menu is an important calling card for Strong Water, too. Their Galley Master (Executive Chef) is Steve Kling previously the highly regarded culinary force in the kitchen at Five Crowns in Corona del Mar. Proprietors Ying Chang (Fleet Commander) and Robert Adamson (Prime Minister) join us just back from Chicago and The James Beard Awards.

“The California Restaurant Foundation (CRF), a nonprofit focused on investing in and empowering California restaurants and their workforce, has proudly partnered with California’s energy companies to launch the fourth consecutive Restaurants Care® Resilience Fund. Thanks to the generosity of SoCalGasThe PG&E Corporation Foundation (PG&E Foundation) and San Diego Gas and Electric (SDG&E), CRF will award $5,000 grants to 278 independent business owners across California. For the first time, commercial caterers are eligible to apply, in addition to independent restaurant owners. Resilience Fund applications will be open from June 15 to June 30, 2024. Grants will be available to all California-based restaurant owners and commercial caterers within the utility companies’ service areas, provided they operate fewer than five units and generate less than $3 million in annual revenue. Priority consideration will be given to restaurants that have not received a grant previously.” Alycia Harsfield, Executive Director of California Restaurant Foundation joins us to provide the details.

“When Epoch Estate Wines owners Bill and Liz Armstrong set out on their “crazy” quest to make wine, they did not have their sights set on any particular wine region. However, Bill and Liz knew two things for sure: they loved wines made from Rhone varieties, and being geologists, understood the importance terroir plays in the making of world-class wines. Upon extensive research and travel, they kept coming back to Paso Robles for the weather, unique soils, hilliness, and extreme temperature swings that are known to this region and are found within each of their vineyard sites – Paderewski, Catapult, and York Mountain. In 2010, after an extensive international search, Owners / Vintners Bill and Liz Armstrong, found their dream winemaker in Jordan Fiorentini. Passionate, dedicated, and not afraid to push the envelope Jordan brings an enthusiastic and experienced spirit to Epoch. Her palate is the kind wine lovers dream of and one that speaks to her through shapes. Having an awesome artistic side, Jordan now draws her Tasting Notes, called Vinpressions, in addition to writing about each wine.” Winemaker Jordan Fiorentini joins us to uncork all that is Epoch Estate Wines.

The 9th Annual Garagiste Wine Festival – Urban Exposure, returns to Los Angeles (Glendale Civic Auditorium) for the ninth time on Saturday, June 22nd, bringing 150+ extraordinary wines and 40+ of the best micro-production ‘garagiste’ wineries from all over California. Tickets are now on sale. Renowned for its handcrafted wines from professional artisan winemakers who make less than 1,500 cases, its renegade spirit, and rules-breaking ‘no snobs allowed’ ethos, The Garagiste Festival: Urban Exposure is the only festival to provide Angelenos with the opportunity to be first to discover so many under-the-radar wines, wineries, wine styles, and grape varieties from almost every AVA in the state, including Paso Robles, Sonoma, Napa, Livermore, Mendocino, Santa Barbara County, and, of course, Los Angeles.” Festival Co-Founder Doug Minnick joins us to uncork all that is The Garagiste Festival.

“The newly launched Alice B. is a unique dining destination from James Beard and Julia Child award-winning chefs Susan Feniger and Mary Sue Milliken (Border Grill and Socolo) located adjacent to downtown Palm Springs. The restaurant and bar is tucked inside the lobby of Living Out, a luxury resort-style LGBTQ+ community surrounded by spectacular desert and mountain views. Combining Southern California’s incredible seasonal bounty with vibrant Mediterranean flavors, the culinary vision is a collaborative effort between Feniger, Milliken, and acclaimed Executive Chef Lance Velasquez. Alice B.’s dinner and brunch menus evolve frequently with the seasons. Guests can also visit the bar for seasonal bites, classic cocktails or a glass of wine with live piano music on select evenings.” Chef Susan Feniger is our guest with a plate of their signature Cornmeal Cheddar Drop Biscuits at the ready.

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. Summer is the ideal season for enjoying flavorful Potato Salad. Chef Andrew shares his personal secrets for the perfect Potato Salad.

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