“Orange County Restaurant Week, an entire week dedicated to celebrating local restaurants, returns Sunday, March 6 through Saturday, March 12. This year’s event will highlight more than 120 restaurants that have thoughtfully crafted menus and cocktails designed to showcase Orange County’s diverse dining options. Diners will have an opportunity to partake in a variety of Prix-Fixe Menus and Luxe Menus. In addition, the always anticipated Cocktails of Restaurant Week will showcase unique creations.” Restaurateur Russ Bendel and Executive Chef and Partner Jared Cook will be participating with all their restaurants. The collection includes Vine, San Clemente: Ironwood, Laguna Hills; Olea, Newport Beach: and Sapphire & The Pantry, Laguna Beach. Russ and Chef Jared join us to preview their special OC Restaurant Week menus.
“Alexander’s Steakhouse Pasadena offers a fine dining interpretation of a Modern American Steakhouse with hints of global influences throughout the menu. Featuring classic cuts such as Ribeye, Bone-In New York and Filet Mignon, to sustainable seafood, their signature Hamachi Shot and a large selection of Wagyu. Alexander’s also highlights dry-aged steaks and offers the finest and most luxurious products available including a Chef’s Tasting Menu and an extensive and thoughtfully selected Wine List.” Highly credentialed Executive Chef Richard Archuleta (ex-One Pico at Shutters on the Beach and Openaire at The Line Hotel) with a background in French and Italian cuisine is the culinary maestro overseeing the substantial kitchens at Alexander’s Steakhouse Pasadena. Chef Richard Archuleta is our guest.
“Twenty-five years after naming his wine brand Vinoce, Proprietor Brian Nuss (Napa Valley based) finds himself in a revitalization mode as he and the rest of the world emerges from the pandemic. Which leads him to proclaim, “I don’t want this winery to go away. It’s been part of my life since 1996. But this reinvention is not for me; it’s for my sons Tim and Tyler.” In 2013, Keith Emerson initially came on as associate winemaker to make the Vinoce wines. Emerson, the winemaker at Vineyard 29, is now Vinoce’s winemaker as well. The wine is made in St. Helena at Emerson’s Vineyard 29 and Ballentine Vineyards. Vinoce produces about 2,000 cases a year. In 2019 Vinoce opened their tasting room at the historic Tannery building in Napa on the Napa River.” Winemaker Keith Emerson joins us to uncork all that is Vinoce Vineyards.
“The iconic Apple Farm Inn & Restaurant is a well-established lodging institution in San Luis Obispo. The guest options among their 106 rooms range from deluxe rooms at Apple Farm Inn to a welcoming motel setting at the Trellis Court surrounded by shade trees, flower gardens, and mountain views.” There are multiple varieties of apple trees growing on the spacious grounds. The Inn is especially popular with the extended Family of Cal Poly, San Luis Obispo. “The Apple Farm Inn Restaurant is currently serving breakfast and lunch specializing in fresh, local ingredients and good, old-fashioned cooking.” General Manager Sean Nolan is our guest to provide a look at the past of Apple Farm Inn & Restaurant and what’s in store for the future with the ongoing renovation.
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, among many attributes, is a recognized authority on seafood and its sourcing. Chef Andrew’s commentary is on seafood imports and exports. A few surprises along the way.
All of this and heaping helpings of extra deliciousness on this week’s not-to-miss show!