Show 487, August 13, 2022: Show Preview with Executive Producer & Co-Host Andy Harris

When we last spoke with culinary Team USA 2023 supported by the Ment’or BKB Foundation they were on their way to Santiago, Chile to compete in the America’s Selection for Bocuse d’Or. Teams from 8 North and South American countries battled for the right of being one of the 5 Teams selected to advance to the bi-annual Bocuse d’Or international culinary competition in Lyon, France in January. Team USA 2023 with Head Chef Jeffrey Hayashi and Commis Franco Fugel performed exceedingly well and were awarded First Place, and are now in rigorous training on the road to Lyon. Chef Gavin Kaysen, President of Ment’or BKB Foundation (and a Tasting Jury Judge in Santiago) and Ment’or Executive Director Young Yun are our guests to revisit Santiago and discuss the road ahead to Lyon for Team USA 2023.

Dono in Santa Monica is the third restaurant from Greco Entertainment Group (GEG) . Led by Chef / Partner Brendan Collins, Dono celebrates bold and passionate flavors from Spain. Long known for his deft hand with global cuisines, this foray into pan-Spanish traditions ushers in prized ingredients from the Iberian Peninsula such as Jamón Ibérico and premium conservas, melding them with farm-fresh, locally-sourced produce. The menu features a variety of tapas (small plates), as well as large-format dishes including paella, whole grilled Sea Bass, and Piri-Piri chicken. The bar showcases a variety of house-made sangrias and a craft cocktail program from industry veteran Gabriella Mlynarcyzk. Leaning into the laid-back Spanish lifestyle, expect gin & tonic riffs, as well as well-rounded classics. The Dono wine program highlights Spanish grapes from the Iberian Peninsula and California.” Executive Chef Brendan Collins takes a break from his busy kitchens and joins us.

“TV host and do-it-yourself/lifestyle expert Maria Provenzano shows readers how to turn even life’s small moments into big celebrations, with food and crafts from scratch. Life’s everyday moments are worthy of connecting people together with food and crafts. Everyday Celebrations from Scratch by Maria Provenzano is filled with impressive (yet easy) recipes, step-by-step craft tutorials, and inspiration to set the scene–all to help you create the life you want, from scratch.”
Maria Provenzano is our guest with tasting spoon in hand.

Our own Chef Andrew Gruel the Founder of Big Parm (New Jersey-style pizza), Two Birds and the soon to launch, full-service Calico Fish House (in Huntington Beach) provides another timely and informative “Ask the Chef” segment where Chef Andrew responds to listeners thoughtful inquiries. Chicken seems to be the current “it” protein and continuing to grow in popularity. Chef Andrew continues his conversation about the popularity of cluck and also offers some practical tips for safely handling raw chicken at home.

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

Program Note: We’re unusually preempted for Angels Baseball on Saturday, August 20th. We’re back with a new show on August 27th. See you then…

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Show 487, August 13, 2022: Team USA 2023 with Ment’or BKB’s Young Yun and Chef Gavin Kaysen Part One

Gavin Kaysen of the Soigne Hosptality Group

When we last spoke with culinary Team USA 2023 supported by the Ment’or BKB Foundation they were on their way to Santiago, Chile to compete in the America’s Selection for the Bocuse d’Or. Teams from 8 North and South American countries battled for the right of being one of the 5 Teams selected to advance to the bi-annual Bocuse d’Or international culinary competition in Lyon, France in January. Team USA 2023 with Head Chef Jeffrey Hayashi and Commis Franco Fugel performed exceedingly well and were awarded First Place, and are now in rigorous training on the road to Lyon. Chef Gavin Kaysen, President of Ment’or BKB Foundation (and a Tasting Jury Judge in Santiago) and Ment’or Executive Director Young Yun are our guests to revisit Santiago and discuss the road ahead to Lyon for Team USA 2023.

“Head Chef Jeffery Hayashi and Commis Franco Fugel followed the Bocuse d’Or format, which gave them 5 hours and 35 minutes in which to prepare and showcase their platter interpretation of Salmon and a plated theme with quinoa. They presented their creations in front of an esteemed chef jury, including Chef Davy Tissot, Bocuse d’Or 2021 Winner and Jury President as well as Kitchen Jury Judge and Team USA’s own Bocuse d’Or 2017 Winner, Chef Matthew Peters and Tasting Jury Judge, former Team USA Bocuse d’Or 2007 competitor, Chef Gavin Kaysen.”

“Chef Kaysen, who also serves as President of Ment’or, says, “Qualifying for the Bocuse d’Or finals in January was the ultimate goal, and while we would always want to place first, we have achieved our goal. We have our eyes set on the prize in Lyon. Achieving that will take more dedication and commitment, which we are ready to give. The team is excited for the opportunity to compete on the world’s largest stage. It is an honor to be back after the past few years of distress.””

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Show 487, August 13, 2022: Team USA 2023 with Ment’or BKB’s Young Yun and Chef Gavin Kaysen Part Two

Young Yun

When we last spoke with culinary Team USA 2023 supported by the Ment’or BKB Foundation they were on their way to Santiago, Chile to compete in the America’s Selection for the Bocuse d’Or. Teams from 8 North and South American countries battled for the right of being one of the 5 Teams selected to advance to the bi-annual Bocuse d’Or international culinary competition in Lyon, France in January. Team USA 2023 with Head Chef Jeffrey Hayashi and Commis Franco Fugel performed exceedingly well and were awarded First Place, and are now in rigorous training on the road to Lyon. Chef Gavin Kaysen, President of Ment’or BKB Foundation (and a Tasting Jury Judge in Santiago) and Ment’or Executive Director Young Yun continue as our guests to revisit Santiago and discuss the road ahead to Lyon for Team USA.

“Head Chef Jeffery Hayashi and Commis Franco Fugel followed the Bocuse d’Or format, which gave them 5 hours and 35 minutes in which to prepare and showcase their platter interpretation of Salmon and a plated theme with quinoa. They presented their creations in front of an esteemed chef jury, including Chef Davy Tissot, Bocuse d’Or 2021 Winner and Jury President as well as Kitchen Jury Judge and Team USA’s own Bocuse d’Or 2017 Winner, Chef Matthew Peters and Tasting Jury Judge, former Team USA Bocuse d’Or 2007 competitor, Chef Gavin Kaysen.”

“Chef Kaysen, who also serves as President of Ment’or, says, “Qualifying for the Bocuse d’Or finals in January was the ultimate goal, and while we would always want to place first, we have achieved our goal. We have our eyes set on the prize in Lyon. Achieving that will take more dedication and commitment, which we are ready to give. The team is excited for the opportunity to compete on the world’s largest stage. It is an honor to be back after the past few years of distress.””

“Bocuse d’Or is one of the most demanding global cooking competitions, and every two years, 60 countries select one of their best chefs to represent their nation. The 24 countries that will continue onward to the finals will cook in front of thousands of cheering fans hoping to bring home the gold. Team USA made history in 2017 with a historic Gold Medal win from Chef Mathew Peters. In 2015, Chef Philip Tessier placed on the podium for the first time at Bocuse d’Or, winning the silver medal.”

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Show 487, August 13, 2022: Executive Chef / Partner Brendan Collins, Dono, Santa Monica Part One

Brendan Collins of Greco Entertainment Group

Dono in Santa Monica is the third restaurant from Greco Entertainment Group (GEG). Led by Chef / Partner Brendan Collins, Dono celebrates bold and passionate flavors from Spain. Long known for his deft hand with global cuisines, this foray into pan-Spanish traditions ushers in prized ingredients from the Iberian Peninsula such as Jamón Ibérico and premium conservas, melding them with farm-fresh, locally-sourced produce.”

“The menu features a variety of tapas (small plates), as well as large-format dishes including paella, whole grilled Sea Bass, and Piri-Piri chicken. The bar showcases a variety of house-made sangrias and a craft cocktail program from industry veteran Gabriella Mlynarcyzk. Leaning into the laid-back Spanish lifestyle, expect gin & tonic riffs, as well as well-rounded classics. The Dono wine program highlights Spanish grapes from the Iberian Peninsula and California.”

“Dono is GEG’s newest addition to its corner hub at Wilshire and 25th in Santa Monica. The moniker was conceived in Donostia-San Sebastián, where partners Michael Greco and Brendan Collins completed their research sojourn across Spain. Dono is named in honor of St. Sebastian, continuing a GEG tradition of naming their restaurants after saints. Their original concepts, Fia and Fia Steak, are named in honor of St. Fiacre, patron saint of gardens. Dono is open for dinner Tuesdays to Sundays, happy hour ‘SaMo Siesta’ Tuesdays to Sundays and brunch Saturdays and Sundays.”

Chef Brendan Collins takes a break from his busy kitchens and joins us.

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Show 487, August 13, 2022: Executive Chef / Partner Brendan Collins, Dono, Santa Monica Part Two

Brendan Collins of Greco Entertainment Group

Dono in Santa Monica is the third restaurant from Greco Entertainment Group (GEG). Led by Chef / Partner Brendan Collins, Dono celebrates bold and passionate flavors from Spain. Long known for his deft hand with global cuisines, this foray into pan-Spanish traditions ushers in prized ingredients from the Iberian Peninsula such as Jamón Ibérico and premium conservas, melding them with farm-fresh, locally-sourced produce.”

“The menu features a variety of tapas (small plates), as well as large-format dishes including paella, whole grilled Sea Bass, and Piri-Piri chicken. The bar showcases a variety of house-made sangrias and a craft cocktail program from industry veteran Gabriella Mlynarcyzk. Leaning into the laid-back Spanish lifestyle, expect gin & tonic riffs, as well as well-rounded classics. The Dono wine program highlights Spanish grapes from the Iberian Peninsula and California.”

“Dono is GEG’s newest addition to its corner hub at Wilshire and 25th in Santa Monica. The moniker was conceived in Donostia-San Sebastián, where partners Michael Greco and Brendan Collins completed their research sojourn across Spain. Dono is named in honor of St. Sebastian, continuing a GEG tradition of naming their restaurants after saints. Their original concepts, Fia and Fia Steak, are named in honor of St. Fiacre, patron saint of gardens. Dono is open for dinner Tuesdays to Sundays, happy hour ‘SaMo Siesta’ Tuesdays to Sundays and brunch Saturdays and Sundays.”

Chef Brendan Collins takes a further break from his busy kitchens and continues with us.

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Show 487, August 13, 2022: Maria Provenzano, Lifestyle Expert, with Everyday Celebrations From Scratch Part One

Maria Provenzano of From Scratch with Maria

“TV host and do-it-yourself / lifestyle expert Maria Provenzano shows readers how to turn even life’s small moments into big celebrations, with food and crafts from scratch.”

“Life’s everyday moments are worthy of connecting people together with food and crafts. Everyday Celebrations from Scratch by Maria Provenzano is filled with impressive (yet easy) recipes, step-by-step craft tutorials, and inspiration to set the scene–all to help you create the life you want, from scratch.”

“First, Maria shares the essentials of everyday celebrations, including must-haves for a well-stocked pantry and the basic supplies for craft activities anyone can do.”

“Each section of the book provides inspiration for both food and do-it-yourself (DIY) projects, so you can invest minimum time for maximum impact! Discover how fun it can be to celebrate . . .

  • Weeknight meals, so even a takeout night is memorable
  • Family, including an inspiring and nourishing breakfast before a loved one’s major presentation or important test
  • Friendship, with crafts like custom bookmarks for your reading club or wine glass tags for a girl’s night in
  • Sports, which can involve the best-ever tailgating party or a neighborhood backyard Olympics
  • Seasons, to make it even easier to feel festive all year round”

“Everyday celebrations are the foundations of memories that last a lifetime, and Maria will show you just how easy it can be!”

”Maria Provenzano is a lifestyle expert who loves inspiring others through crafting and unique recipes. She believes in all things homemade and hopes to encourage others to add a bit of creativity (and fun!) to every day. Maria is the creator of the site From Scratch with Maria.”

Maria’s recipes for Lemony Basil Pesto and Spa Citrus and Burrata Salad “Italiano” (from Everyday Celebrations from Scratch) are posted in the Recipes section of the “SoCal Restaurant Show” website.

Maria Provenzano is our guest with tasting spoon in hand.

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Show 487, August 13, 2022: Maria Provenzano, Lifestyle Expert, with Everyday Celebrations From Scratch Part Two

Maria Provenzano of From Scratch with Maria

“Life’s everyday moments are worthy of connecting people together with food and crafts. Everyday Celebrations from Scratch by Maria Provenzano is filled with impressive (yet easy) recipes, step-by-step craft tutorials, and inspiration to set the scene–all to help you create the life you want, from scratch.”

“First, Maria shares the essentials of everyday celebrations, including must-haves for a well-stocked pantry and the basic supplies for craft activities anyone can do.”

“Each section of the book provides inspiration for both food and do-it-yourself (DIY) projects, so you can invest minimum time for maximum impact!”

“Everyday celebrations are the foundations of memories that last a lifetime, and Maria will show you just how easy it can be!”

”Maria Provenzano is a lifestyle expert who loves inspiring others through crafting and unique recipes. She believes in all things homemade and hopes to encourage others to add a bit of creativity (and fun!) to every day. Maria is the creator of the site From Scratch with Maria.”

Maria’s recipes for Lemony Basil Pesto and Spa Citrus and Burrata Salad “Italiano” (from Everyday Celebrations from Scratch) are posted in the Recipes section of the “SoCal Restaurant Show” website.

Maria Provenzano continues with us.

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Show 487, August 13, 2022: “Ask the Chef” with Co-Host Chef Andrew Gruel of Calico Fish House

Chef Andrew Gruel of Big Parm and the Calico Fish House

Our own Chef Andrew Gruel the Founder of Big Parm (New Jersey-style pizza), Two Birds and the soon to launch, full-service Calico Fish House (in Huntington Beach) provides another timely and informative Ask the Chef segment where Chef Andrew responds to listeners thoughtful inquiries.

Chicken seems to be the current “it” protein and continuing to grow in popularity. There is value in the bird. Chef Andrew continues his conversation about the wide appeal of cluck and also offers some practical tips for safely handling raw chicken at home along with some nifty cooking techniques.

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Show 486, August 6, 2022: Show Preview 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. The column publishes every other Friday. Anne Marie joins us in-studio to talk about her recent evening at possibly the ultimate Orange County dining experience at 21 Royal at The Disneyland Resort with 11 other foodie guests. Additionally we’ll highlight some of her recent columns and preview Anne Marie’s upcoming August 12th column.

Every year Chef Marco Zapien of Zapien’s Salsa Grill and Taqueria in Pico Rivera goes all out to celebrate the short Hatch Pepper season. First up for the festivities is Chef Marco’s Hatch Pepper Tailgate Celebration on the evening of Wednesday, August 17th. It’s an entertaining cooking demo and Dinner featuring the dishes prepared in the cooking demonstration. The recipes are from the new Melissa’s Hatch Pepper Cookbook which Chef Marco contributed to. Chef Marco is our guest stirring up all the spicy specifics.

We’ve followed the career of acclaimed Executive Chef Michael Rossi since his days as Chef de Cuisine with Chef Andrew Sutton (Culinary Director of the Disneyland Resort) at Napa Rose at Disney’s Grand Californian. Most recently Chef Rossi was the founding Executive Chef of The Ranch in Anaheim and demonstrated that a handsomely appointed premium steakhouse could also be a distinguished, destination fine-dining restaurant. Last year Chef Michael and his brother, David (an accomplished pastry chef), formed a partnership (Gateway) with Ed and Gabbi Patrick (Gabbi’s and Chaak) to develop and manage restaurants. The first venture is a reworking of Zeytoon in Laguna Beach. Added is rooftop dining and a wine bar. Chef Rossi takes a break from his busy kitchen to join us.

The Steven Kent Winery was started in 1996 with one mission: to make Cabernet in the Livermore Valley that rivals in quality the greatest red wines made anywhere in the world. By the turn of the last century, Livermore Valley was already far ahead of its Napa Valley neighbor in specializing in the Bordeaux varieties. The goal at Steven Kent is to carry on that tradition. Steven Kent Mirassou (6th generation winemaker) joins us to pull the cork on all that is The Steven Kent Winery.”

Our own Chef Andrew Gruel the Founder of Big Parm (New Jersey-style pizza), Two Birds and the soon to launch, full-service Calico Fish House (in Huntington Beach) provides another timely and informative “Ask the Chef” segment where Chef Andrew responds to listeners thoughtful inquiries. Chicken seems to be the current “it” protein and continuing to grow in popularity. Crispy chicken sandwiches have maintained their appeal especially at fast casual establishments. New variations are still being introduced with eager anticipation and great fanfare. Chef Andrew talks about the enduring appeal of cluck and the secrets of success for Chick-fil-A.

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

Play

Show 486, August 6, 2022: Anne Marie Panoringan, The Voice of OC’s Food Columnist Part One

Food Journalist Anne Marie Panoringan

Anne Marie Panoringan is Voice of OC’s well-informed food columnist. She reports industry news, current events and trends. The column publishes every other Friday.

Anne Marie joins us in-studio to talk about her recent evening at possibly the ultimate Orange County dining experience at 21 Royal at The Disneyland Resort with 11 other enthusiastic foodie guests at a princely $1,250 per guest inclusive. Additionally we’ll highlight some of her recent columns and preview her upcoming August 12th column.

“Imagine hosting an extraordinary dinner party for 12 guests in the heart of Disneyland Park, in a private residence once envisioned by Walt and Lillian Disney as a secluded family retreat and a luxurious oasis in which to host celebrities and dignitaries. Some five decades later, the Disneys’ vision has been realized in this one-of-a-kind and truly unforgettable epicurean experience at 21 Royal.”

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