We’re previewing the show with Executive Producer & Co-Host Andy Harris.
“For the first time since opening nearly 14 years ago, The Winery Restaurant & Wine Bar has introduced a new Weekend Brunch at its original Tustin location. Created by Executive Chef & Partner Yvon Goetz, the Brunch menu features both breakfast and lunch offerings that are available Saturday and Sunday from 11:30 a.m. to 2:30 p.m. Guests now enjoy Weekend Brunch on The Winery’s recently expanded patio, situated in the heart of The District in Tustin.” The Winery Restaurant’s Newport Beach location is also participating in Newport Beach Restaurant Week (ends May 2nd) with a 3-course, prix fixe Dinner menu. We entice Chef Yvon out of his busy kitchen for a chat.
““Top Chef” Season 11 – New Orleans Alum Brian Huskey brings his talents to Big Corona Beach in Corona del Mar serving up the freshest seafood grub beachside at Tackle Box. Established in 2016 he likes to refer to it as a “Local Grub Shack.” Beachgoers and diners can enjoy a variety of classic seafood dishes at this casual oceanfront eatery. Only open Thursday to Sunday. For Newport Beach Restaurant Week (concluding May 2nd) Chef Brian is offering a $15 prix fixe Lunch menu available from 11:00 a.m. to 3:00 p.m. It includes a choice of fully dressed sandwich with house potato chips, a side and a Tackle Box cookie for dessert plus beverage. Chef Brian Huskey joins us with tongs in hand.
Celebrity Chef, Author and Food TV Personality, Jet Tila, needs no introduction to the listeners of the “SoCal Restaurant Show.” With his wife, Ali, he has written the best-selling 101 Asian Dishes You Need To Cook Before You Die and, most recently, 101 Epic Dishes. On Food Network Chef Jet was one of the 3 regular judges for the entire run of “Cutthroat Kitchen with Alton Brown” and the knowledgeable Floor Reporter on the most recent season of the refreshed “Iron Chef America.” Earlier in his career he crossed knives with Iron Chef Masaharu Moromoto (an original Iron Chef from the predecessor Japanese version) on “Iron Chef America” in “Battle Seaweed.” In addition to other worthy accomplishments Chef Jet holds the most Guinness World Records for creating large format food. We’ll catch up with Chef Jet and get updated on his progress in Food Network’s just-concluded “Tournament of Champions”, his new menu items for Pei Wei, and the launch of the fast casual, Dragon Tiger Noodle Company in Las Vegas.
“Three Weavers Brewing Company is an independent craft brewery based in Inglewood with a mission to build a positive sense of community through the collective passion for craft beer. Founded by Lynne Weaver in 2013, Three Weavers is one of the largest independent craft breweries in Los Angeles County and currently expanding production and distribution on the West Coast.” “Led by award-winning Founding Brewmaster, Alexandra Nowell, Three Weavers Brewing Company’s craft beers have received critical International acclaim, winning a World Beer Cup Gold Medal in 2016, a GABF Silver Medal in 2017, a European Beer Star Bronze in 2017, and the Australian International Beer Awards Best IPA and Champion International Beer in 2018. Three Weavers is proudly brewed in Inglewood, California.” Alexandra shares the distinction of being the first female brewmaster in Los Angeles County. Brewmaster Alexandra taps the keg on Three Weavers Brewing Company 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 continually updating us on the real impact of the Covid-19 crisis in the hospitality field and what we, as diners, can do to support the very survival of restaurants during the initial, highly fluid stages of the hoped-for recovery which remains a genuine concern. Restaurants in Southern California are finally again allowed to operate for outside/patio dining and inside dining at reduced capacities with all the requisite COVID 19 safety precautions. Shifting the conversation back to food we’ll also ask Chef Andrew about the preparing and cooking the perfect fish and chips. What fish is best to use? We’ll also ask Chef Andrew about the increasing practice of full-service restaurants adding a partial or full gratuity to the guest’s check in advance of the payment.
All of this and heaping helpings of extra deliciousness (with proper Social Distancing) on this week’s not-to-miss show!