Show 528, June 3, 2023: Show Preview with Executive Producer & Co-Host Andy Harris

Posted on June 4, 2023 by abell

The OC Brewers Guild is hosting OC Beer Week from Saturday, June 17th to Saturday June 24th. OC Beer Week is a collection of events county-wide showcasing the best of what OC has to offer. For example, at Riip Beer Co they are crafting 3 special beers for the week. A pair are collaborations, one with There Does Not Exist (San Luis Obispo) and the other with North Park Brewing Company (San Diego). All participating Orange County craft breweries are also brewing a fundraiser beer for the OC Brewers Guild called Guilded Together.

OC Brewers Guild President and Board Member, and Director of Brewing & Operations for Riip Beer Co, Ian McCall, joins us in-studio along with other members of the OCBG to tap the keg on all that is OC Beer Week.

“To kick off the summer season, Salt & Straw ice cream has launched one of their most renowned and innovative monthly menus of the year to highlight creative and delicious solutions to help rescue wasted food: The Upcycled Food Series. With 229 million tons of food going unsold or uneaten each year, Salt & Straw was able to rescue over 38,000 pounds to use in the creation of these special flavors. To help craft this menu, they have partnered with five thoughtful brands that are dedicated to reducing food waste in the USA. Each ice cream flavor uses groundbreaking recipe development tactics and tells a unique story about different ways brands and people alike can rescue wasted food. Salt & Straw is proud to announce this menu and each flavor is officially Upcycled Certified®, awarded by the Upcycled Food Association (UFA).” Salt & Straw’s Co-Founder, Tyler Malek, and Urban Gleaners’ Nico Nordin (Executive Director) are our guests.

“Hidden away inches from the sand, overlooking the gorgeous Makaiwa Bay and historic Kalahuipuaʻa fishponds you will find Napua Restaurant (open daily for Lunch and Dinner) at the Mauna Lani Beach Club in Waikoloa Village on The Big Island of Hawaii. Owners Brandon and Chef Keoni (Brothers-in Law) strive to bring back the nostalgia of old Hawaii with new techniques and a fresh twist on the classics. With an honest farm-to-table concept the restaurant offers dishes sourced directly from Kaunamano Farms (owned and operated by Brandon and Chef Keoni) and other small local farmers in order to perpetuate a more sustainable Hawaii.” Think farm-raised pork from pampered Berkshire pigs. Come see their Hawaii which is a memorable contrast to dining at the exclusive, high-end restaurants at the nearby Kohala Coast destination resorts. Joining us from Napua is Brandon Lee, the Co-Proprietor.

Our own Chef Andrew Gruel, the menu-maker behind the full-service Calico Fish House (in Huntington Beach) and also the founder of Big Parm (New Jersey-style pizza) in the Mess Hall in Tustin provides another timely and informative “Ask the Chef” segment where Chef Andrew responds to listeners thoughtful inquiries. How do you feel about accessing a menu at a better restaurant by scanning a QR code? Is that really user friendly to the guest? There are also other practical uses for a QR code at a restaurant. We’ll “Ask the Chef.”

Food journalist Steve Dolinsky, NBC 5 TV Chicago’s “The Food Guy”, is the recipient of an impressive 13 James Beard Foundation Awards for journalistic excellence. The James Beard Foundation Awards Gala for Restaurant and Chef Awards is in Chicago at the Lyric Opera of Chicago on Monday evening, June 5th. Steve will preview the 2023 James Beard Foundation Awards Gala and what it means to Chicago to again host such a prestigious event. “The James Beard Media Awards honoring broadcast media, cookbook, and journalism nominees from around the country is Saturday evening, June 3rd at Columbia College Chicago.” Steve Dolinsky is our well-informed, on-the-scene guide to all the Beard Awards festivities this Weekend in Chicago.

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

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Show 528, June 3, 2023: OC Brewers Guild’s Preview of OC Beer Week with riip Beer Co., Everywhere Beer Co. and Green Cheek Brewing Co. Part One

Posted on June 4, 2023 by abell

The OC Brewers Guild is hosting OC Beer Week from Saturday, June 17^th to Saturday June 24^th.

OC Beer Week is a collection of events county-wide showcasing the best of what OC has to offer. For example, at Riip Beer Co they are crafting 3 special beers for the week. A pair are collaborations, one with There Does Not Exist (San Luis Obispo) and the other with North Park Brewing Company (San Diego). All participating Orange County craft breweries are also brewing a fundraiser beer for the OC Brewers Guild called Guilded Together.

OC Brewers Guild President & Board Member and Director of Brewing & Operations for Rip Beer Co, Ian McCall, joins us in-studio along with other members of the OCBG to tap the keg on all that is OC Beer Week.

Ian is joined by fellow OCBG members Keith Pumilia (Co-Founder) of Everywhere Beer Co. (Orange) and Brian Rauso (Co-founder) of Green Cheek Brewing Co. (Orange, Costa Mesa and Sunset Beach.)

“The Orange County Brewers Guild founded in 2015 is an organization dedicated to educating the public about the great American tradition of craft beer and its rich brewing culture in Orange County. With over 40 established craft breweries within the county’s borders, the OC Brewers Guild strives to bring to the public visibility and knowledge of the rich and constantly growing brewing culture present in Orange County.”

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Show 528, June 3, 2023: OC Brewers Guild’s Preview of OC Beer Week with riip Beer Co., Everywhere Beer Co. and Green Cheek Brewing Co. Part Two

Posted on June 4, 2023 by abell

The OC Brewers Guild is hosting OC Beer Week from Saturday, June 17^th to Saturday June 24^th.

OC Brewers Guild President & Board Member and Director of Brewing & Operations for Rip Beer Co, Ian McCall, continues with us in-studio along with other members of the OCBG to tap the keg on all the effervescent specifics of OC Beer Week. Ian remains joined by fellow OCBG members Keith Pumilia (Co-Founder) of Everywhere Beer Co. (Orange) and Brian Rauso (Co-founder) of Green Cheek Brewing Co. (Orange, Costa Mesa and Sunset Beach)

Brian Rauso of Green Cheek Beer at the KLAA Studios

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Show 528, June 3, 2023: Salt & Straw’s “The Upcycled Food Series” for June Part One

Posted on June 4, 2023 by abell

“To kick off the summer season, Salt & Straw ice cream is launching one of their most renowned and innovative monthly menus of the year to highlight creative and delicious solutions to help rescue wasted food: The Upcycled Food Series. With 229 million tons of food going unsold or uneaten each year, Salt & Straw was able to rescue over 38,000 pounds to use in the creation of these special flavors. To help craft this menu, they have partnered with five thoughtful brands that are dedicated to reducing food waste in the USA. Each ice cream flavor uses groundbreaking recipe development tactics and tells a unique story about different ways brands and people alike can rescue wasted food. Salt & Straw is proud to announce this menu and each flavor is officially Upcycled Certified®, awarded by the Upcycled Food Association (UFA).”

“Upcycled foods use ingredients that otherwise would not have gone to human consumption, are procured and produced using verifiable supply chains, and have a positive impact on the environment. The food Salt & Straw uses to Upcycle is what we would have considered to be “wasted food”. It’s the perfectly delicious bread or donuts that were baked this morning, but the grocery store can’t market as tomorrow’s “fresh” batch. Or the pulp left over from nut, oat, or soy milk that tends to be overlooked. Wasted food is happening on an individual and a brand level, and Salt & Straw is here to prove there is something that can be done about it. As a side note it can be incredibly delicious.”

One of Salt & Straw’s partners in the Upcycled Food Series is Portland’s Urban Gleaners. Their featured flavor creation is: Day-Old Bread Pudding & Chocolate Ganache. In 2006, Urban Gleaners founder Tracy Oseran began a local movement that has grown into a vibrant volunteer-powered organization feeding thousands of families every week by rescuing fresh, unsold food—made up of the region’s best ingredients, from hand-roasted coffee and organic produce to fried chicken, gourmet deli sandwiches, and gluten-free cookies. Urban Gleaners now feeds over 8,000 people every week through school pantries, summer free farmers markets, and Mobile Markets at low-income housing communities.

All of portfolio of five incredible “The Upcycled Food Series” ice cream flavors are available at your local Salt & Straw Scoop Shop by the scoop or in pints for the Month of June

Salt & Straw’s Co-Founder, Tyler Malek, and Urban Gleaners’ Nico Nordin (Executive Director) are our guests.

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Show 528, June 3, 2023: Salt & Straw’s “The Upcycled Food Series” for June Part Two

Posted on June 4, 2023 by abell

All of portfolio of five incredible “The Upcycled Food Series” ice cream flavors are available at your local Salt & Straw Scoop Shop by the scoop or in pints for the month of June.

Salt & Straw’s Co-Founder, Tyler Malek, and Urban Gleaners’ Nico Nordin (Executive Director) continue the conversation on the Upcycled Food Series.

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Show 528, June 3, 2023: Napua Restaurant at Mauna Lani Beach Club, Waikoloa Village, The Big Island of Hawaii

Posted on June 4, 2023 by abell

Hidden away inches from the sand, overlooking the gorgeous Makaiwa Bay and historic Kalahuipuaʻa fishponds you will find Napua Restaurant (open daily for Lunch and Dinner) at the Mauna Lani Beach Club. “Owners Brandon and Chef Keoni (Brothers-in Law) strive to bring back the nostalgia of old Hawaii with new techniques and a fresh twists on the classics. With a true farm-to-table concept the restaurant offers dishes sourced directly from Kaunamano Farms (owned and operated by Brandon and Chef Keoni) and other small local farmers in order to perpetuate a more sustainable Hawaii.” Think farm-raised pork from pampered Berkshire pigs. Experience their Hawaii which is a memorable contrast to dining at the exclusive, high-end restaurants at the nearby Kohala Coast destination resorts.

“At one time, Napua was a private club for homeowners within the Mauna Lani Resort, and exclusive access was provided as a benefit to them. Now, the resort security gate is open to the public at 5 p.m. when the restaurant is open, and beach and restaurant parking is limited to homeowners during the day.”

“For Lunch, daily from 11 a.m. to 4 p.m. parking is at the Kalahuipuaa Historic Park on Pauoa Rd. across from the Mauna Lani Spa & Fitness Center. The restaurant is a short walk away along the beachfront and historic fishponds of Kalahuipuaa, and it’s the perfect way to whet your appetite as this area was once used to cultivate fish for the alii, or the rulers of the land. Sunset cocktails and dinner are served from 5 p.m. to 8:30 p.m. and is accessible by car from the end of South Kaniku Drive with complimentary parking and a breathtaking ocean view.”

Joining us from Napua is Co-owner (and Farmer) Brandon Lee.

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Show 528, June 3, 2023: Chef & Co-Host Andrew Gruel with “Ask the Chef”

Posted on June 4, 2023 by abell

Chef Andrew Gruel of Big Parm and the Calico Fish House

Our own Chef Andrew Gruel, the menu-maker behind the recently launched, full-service Calico Fish House (in the Sunset Beach area of Huntington Beach) and also the founder of Big Parm (New Jersey-style pizza) in the Mess Hall in Tustin provides another timely and informative “Ask the Chef” segment where Chef Andrew responds to listeners thoughtful inquiries.

How do you feel about accessing a menu at a better restaurant by scanning a QR code? There are other potential uses for QR codes at the table. Are the QR codes really inviting and user friendly to the guest? We’ll “Ask the Chef.”

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Show 528, June 3, 2023: Steve Dolinsky, Food Journalist & NBC5 Chicago’s “The Food Guy”

Posted on June 4, 2023 by abell

Food journalist Steve Dolinsky, NBC 5 TV Chicago’s “The Food Guy”, is the recipient of an impressive 13 James Beard Foundation Awards for journalistic excellence. (He also is the Founder of Pizza City Fest Chicago and Los Angeles.) The James Beard Foundation Awards Gala for Restaurant and Chef Awards is in Chicago at the Lyric Opera of Chicago on Monday evening, June 5^th. Steve will preview the 2023 James Beard Foundation Awards Gala and what it means to Chicago to again host such a prestigious event.

“The James Beard Media Awards honoring broadcast media, cookbook, and journalism nominees from around the country is Saturday evening, June 3^rd at Columbia College Chicago.” Previously the Media Awards have been presented in Manhattan.

“For more than 30 years, the James Beard Awards, among the nation’s most prestigious honors, have recognized leaders in the culinary and food media industries. This month, nominees and Award winners will be honored through a weekend of events sure to be the industry’s and food lovers’ highlight of the year, gathering nearly 1,500 of the country’s top chefs, restaurateurs, food media, and culinary enthusiasts in Chicago with millions more tuning in live and on TV. More than 70 Awards will recognize excellence in the categories of restaurants and chefs, books, broadcast media, journalism, leadership, and lifetime achievements.”

Steve Dolinsky is our well-informed, on-the-scene guide to all the Beard Awards festivities this Weekend in Chicago.

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Show 527, May 27, 2023: Show Preview with Executive Producer & Co-Host Andy Harris

Posted on May 28, 2023 by abell

Chef Dustin Trani represents the 4th generation of the celebrated Trani Family to be an owner/chef cooking in San Pedro. Currently he is best known for J. Trani’s Ristorante which is his Family’s successor restaurant to their original San Pedro establishment, Trani’s Majestic Café opened in 1925 in downtown San Pedro. His latest venture (in the works since 2019) is the ambitious, soon to officially open Trani’s Dockside Station located in San Pedro’s historic waterfront in a vintage (fully restored and renovated) 1920 building that initially served as an immigration hall. In more recent years it was the local diner, Canetti’s Seafood Grotto, which closed in 2010 after a 70-year run. The exterior has been restored and preserved along with the addition of a striking, art deco neon vertical sign. The restaurant will eventually be open for Breakfast, Lunch and Dinner. Chef Dustin Trani joins us with all the details of long-in-the-works Trani’s Dockside Station.

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 Midway Gourmet, Chef Dominic Palmieri of Biggy’s fame on the RCS Carnival Midway. We’ll find out what indulgent deliciousness Chef Dominic is cooking up now for the closing weekend of the Los Angeles County Fair and beyond. Then it’s on to the San Diego County Fair in Del Mar and the OC Fair launching on Friday, July 14th. We’re taking Fair Food at its tastiest best with The Midway Gourmet.

“Zov’s Bistro and Bakery, the renowned restaurant (started in Tustin) that has been delighting diners for 35 years with its unique Mediterranean-inspired cuisine, is celebrating multiple milestones this year – its 35th anniversary and expansion into San Clemente. What began as a modest, home-based catering company in 1987 has become one of Orange County’s most iconic multi-unit mainstays, continuing to make waves as it expands throughout Southern California. Founded in 1987 by Chef Zov Karamardian, Zov’s has been a staple in Orange County’s dining scene, earning numerous awards and accolades for its flavorful dishes, warm hospitality, and elegant ambiance. The Armenian immigrant credits family support as the foundation and inspiration throughout her culinary career. Her son, Armen, now leads the brand’s expansion as Zov’s CEO, and her daughter, Taleene, envisions its creative direction.” 2nd generation restaurateur Armen Karamardian is our guide to all things Zov’s.

Our own Chef Andrew Gruel, the menu-maker behind the full-service Calico Fish House (in Huntington Beach) and also the founder of Big Parm (New Jersey-style pizza) in the Mess Hall in Tustin provides another timely and informative “Ask the Chef” segment where Chef Andrew responds to listeners thoughtful inquiries. It’s Memorial Day Weekend. First Chef Andrew properly reminds us that there is more significance to this holiday besides the treat of Summer grilling. Since Memorial Day Weekend is the unofficial start of the Summer grilling season Chef Andrew shares a few genuinely useful tips.

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

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Show 527, May 27, 2023: Chef Dustin Trani’s, Trani’s Dockside Station, San Pedro Part One

Posted on May 28, 2023 by abell

Chef Dustin Trani represents the 4^th generation of the Trani Family to be an owner/chef cooking in San Pedro. Currently he is best known for J. Trani’s Ristorante which is his Family’s successor restaurant to their original San Pedro establishment, Trani’s Majestic Café opened in 1925 in downtown San Pedro.

His latest venture (in the works since 2019) is the ambitious soon to officially open Trani’s Dockside Station located in San Pedro’s historic waterfront in a vintage (fully restored and renovated) 1920 building that initially served as an immigration hall. In more recent years it was the local diner, Canetti’s Seafood Grotto, which closed in 2010 after a 70-year run. The exterior has been carefully restored and preserved along with the addition of a striking, art deco neon vertical sign. The restaurant will eventually be open for Breakfast, Lunch and Dinner.

The handsome and spacious Trani’s Dockside (with inside and outside patio seating) features coastal cuisine with a prominent exhibition raw bar and wood-fired cooking. The bustling wholesale fish market is located directly across the street from Trani’s. When it comes to premium seafood It doesn’t get any fresher than that.

The distinctive curved stone and mahogany wood bar top (circa 1947) was repurposed from a departed area drinking establishment of note. An antique,1,600- pound cast bronze teller’s table from the original Bank of Italy (now Bank of America) serves as the unusual community table.

Chef Dustin Trani is our guest with a platter of freshly shucked oysters at the ready.

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