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 Saturday. Anne Marie also contributes regularly to Eater Los Angeles and other well-respected publications. Anne Marie joins us in-studio for her regular bi-monthly visit to discuss specialty food products that caught her attention at the recent Natural Products Expo West at the Anaheim Convention Center. Also Anne Marie shares a gem of a Greek restaurant hidden in plain sight in Costa Mesa and a newly launched Tiki Brunch spot at an unexpected location in South Coast Plaza. Afternoon Tea with elegance is back at the Ritz-Carlton Laguna Niguel.
The Ecology Center’s (San Juan Capistrano) ever popular Community Table Dinner series is back on Friday evenings. “Guests enjoy a multicourse dinner prepared by accomplished guest chefs under the stars surrounded by the 28-acre Regenerative Organic Certified™ farm and education center. This intimate, family-style feast brings a rotating list of renowned guest chefs to the farm to design a thoughtful meal utilizing freshly harvested, regenerative organic ingredients sourced from just 250 feet away on the farm.” The Ecology Center’s Founder, Evan Marks, joins us with all the mouthwatering details.
K + M Chocolate and K + M Extra Virgin Chocolate (Napa-based) is the result of an unusual collaboration between Chef Thomas Keller and Armando Manni. “As the first and only American-born chef to hold multiple three-star ratings from the prestigious Michelin Guide, Thomas Keller has established a reputation for excellence unparalleled in American cuisine. In Tuscany, Armando Manni has forged a similar reputation for quality by producing super-antioxidant, extra-virgin olive oil. Together, they have spent the past seven years on a unique mission: crafting a chocolate from the bean unlike any we have seen before. They have collaborated with the University of Florence to develop a new methodology to preserve the naturally occurring antioxidants in the cocoa beans. This proprietary process produces delicious, complex chocolate that draws the full potential out of every bean.” The General Manager of K + M Chocolate, Hallot Parson, is our guest.
“Juliet, the new seafood-forward, Parisian-inspired restaurant and patio in Culver City, is now serving breakfast, lunch and dinner. From the team behind the popular restaurants Margot and Norah, Juliet is an ode to the way Parisians are dining now. The bright French-inspired menu highlights seasonal ingredients and seafood from Southern California, and is complemented by a curated wine list of French producers, classic cocktails, and an interactive bar side cart with exclusive offerings dedicated to Champagne and Martinis. Envisioned by AD 100 Designer Jeremiah Brent, Juliet is a timeless, 120-seat restaurant featuring a striking walk-up bar and communal wooden table, and floor-to-ceiling iron doors leading to a 1,500 square-foot shaded terrace.” General Manager Charlie Phillips joins us with a plate of brown butter madeleines in hand.
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. As a result of the Pandemic the use of cash at businesses is way on the decline. The credit card companies are heavily promoting the use of credit cards exclusively over cash. Meanwhile credit card processing fees (controlled by a quasi- monopoly of firms) continues to skyrocket. Yet another added burden for restaurants trying to recover. Chef Andrew explains…
All of this and heaping helpings of extra deliciousness on this week’s not-to-miss show!
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