Show 387, August 22, 2020: Show Preview with Executive Producer & Co-Host Andy Harris

Chef Gino Choi’s OmG Omakase by Gino in Santa Ana is (pre-Covid 19) a multi-course, prix fixe menu dining experience. It’s all of 10 seats and Chef Gino sources a lot of his premium fish direct from Japan. He’s the solo star of the nightly show. When he can accommodate diners again it’s up to 18 courses and reservations are needed a couple of weeks in advance. His guests have been asking so Chef Gino has just launched a limited program of Omakase Chirashi Dinner Boxes for 2 guests for takeout. The pre-orders are taken on the Wednesday before the available nights of Saturday and Sunday. Chef Gino is limiting this to 20 orders for each night to maintain his high standards. We’ll meet the resourceful and ever adaptable Chef Gino Choi.

“Hatch Chile season is here, and Zapien’s Salsa Grill and Taqueria in Pico Rivera is ready with a pair of events where guests can safely enjoy the annual availability of the unique, flavorful and bright green pepper. Adapting to the current COVID-19 pandemic, Chef Marco Zapien and team created a way for the tenth straight year of Hatch Chile Festivities to take place. This year’s Hatch Chile cooking demonstration (August 26th from 6 to 7:00 p.m. via Zoom) will be in a virtual setting, and the Hatch Chile roast (Saturday, August 29th from 9:00 a.m. to 4:00 p.m.) will allow guests to enter a drive-thru line for pick-up. Outdoor patio dining is permitted at The Salsa Grill and Chef Marco Zapien will be featuring Hatch Chile specials on the menu on the day of the roast.” Chef Marco joins us to turn up the heat on all the goodness of cooking with Hatch Chiles.

Originally from Tomball, Texas, Jason Paluska, the Executive Chef of The Lark in Santa Barbara’s Funk Zone, began his cooking career in San Francisco under chefs Mitch and Steve Rosenthal of Town Hall, Salt House and Anchor & Hope in 2006. Jason went on to became a sous chef at Michael Mina’s RN74 in San Francisco. In 2013 he left the Bay area and moved to Santa Barbara as the opening executive chef of The Lark restaurant part of the Acme Hospitality restaurant group. Most recently Jason and his team at The Lark received the Michelin Plate award in June of 2019.

Accomplished Brewmaster Victor Novak of Golden Road Brewing with production breweries in Los Angeles and Anaheim really needs no introduction to our listeners. He’s generously mentored many of the rising young stars of craft brewing in Orange County over the years.

His latest project is the crafting of a recently released line of hard seltzers based on Golden Road’s fruit cart flavors. The new Golden Road Fruit Cart Hard Seltzers include Cucumber Lime, Mango, Strawberry Pineapple and Watermelon. The hard seltzers are made with real fruit juice. Brewmaster Victor is with us to pull the tab on all things Hard Seltzer.

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. Dine-in is slowly, with multiple hiccups, starting to come back but with a lot of new rules that restrict guest counts. Alternately take-out/delivery when you can surely helps… Chef Andrew has been on the road and his travels have taken him to Texas. Central Texas BBQ is very popular locally right now and Chef Andrew will have some meaty observations. We’re talking smoked brisket and sausages along the way with minimal sauce.

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

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