Show 414, February 27, 2021: Show Preview with Executive Producer & Co-Host Andy Harris

We’re previewing the show with Executive Producer & Co-Host Andy Harris.

Loquita in Santa Barbara showcases authentic Spanish food including hot and cold tapas, wood-fired grilled seafood and meats, and seasonal paella. The Mediterranean climate and terroir of Santa Barbara County mirror that of Spain, making the translation of locally sourced produce, meats and seafood an ideal match. The wine list is comprised almost entirely of Spanish wines with exceptional local wines that pair well with the cuisine. Loquita’s cocktail list showcases Spanish vermouths, farmers’ market Sangria, hand-crafted cocktails and a rotating selection of Spain’s king of cocktails, the Gin Tonic.” Loquita has reopened for socially distanced patio and outdoor dining nightly at 5:00 p.m. and for takeaway. General Manager Stephanie Perkins is our guide.

Tesse in West Hollywood is a French restaurant featuring the dynamic, continental-inspired cuisine of Chef Raphael Francois and Pastry Chef Sally Camacho Mueller, served in a chic dining room on Sunset Boulevard in the heart of West Hollywood. (Currently patio dining with proper social distancing of tables in two areas.) An extensive wine program from Jordan Ogron (Principal) is supplemented by Boutellier, an exclusive wine store adjacent to the restaurant. A French-leaning craft cocktail program originally designed by Nick Meyer and Julian Cox is offered at the bar.” “And while the iconic pâtés, terrines, rillettes and saucisses of his homeland are central to the menu, Chef Raphael also features a broad and finessed take on French classics, with meats and fish prepared on the wood-fired hearth that anchors the kitchen and lighter fare inspired by near-daily trips to L.A.’s outstanding Farmers Markets.”

“Located in the Arts District of Downtown Los Angeles, Manuela unites chef, farmer and artist to create an authentic and original dining experience. Under the direction of Executive Chef Kris Tominaga, the menu celebrates seasonal ingredients sourced from the best farmers and producers in Southern California.” They recently reopened for spacious patio dining for lunch, dinner and weekend brunch in their inner courtyard. “Serving a wide range of vegetables, grains, fish and game, Manuela also features an exemplary bar program which offers classic cocktails using house-made bitters and tonics. Local beers are on tap, while the carefully selected wine list is designed to pair with the smoke and acid flavors at the heart of the Manuela menu.” We entice Chef Kris out of his busy kitchen for a chat.

The new WEHO Sausage Co. at The Citizen Public Market in Culver City is already making a name for themselves with gourmet burgers, sausage patty sandwiches and artisan charcuterie. The mission is converting burger purists into sausage patty pioneers. They also prepare appealing charcuterie plates with their house-made salamis, imported cheeses and artisanal accoutrements. WEHO Sausage Co. also features 100 varietals of local, craft, domestic and imported beers and wines. They even have beer and wine pairing suggestions for each of their menu items. Dine-in, take-out. Delivery and catering services are available. The WEHO Sausage Co. started as a full-service caterer.

Lunch and Dinner daily (except Monday) with Weekend Brunch from 11:00 a.m. to 4:00 p.m. Happy Hour with menu specials is daily (except Monday) from 4 to 6:00 p.m. Executive Chef & Proprietor Peter Tulaney joins us to expertly slice the house-made salamis.

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 which is a genuine (and increasingly growing) concern. Restaurants in Southern California are finally again allowed to operate for outside/patio dining at reduced capacities with all the requisite COVID 19 safety precautions. How has it been going? We’ll “Ask the Chef.” We’ll continue our conversation from last week on frozen foods in the home kitchen. How do flash frozen fruits and vegetables measure up? Chef Andrew has the answers.

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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Show 414, February 27, 2021: Loquita Santa Barbara with General Manager Stephanie Perkins

Stephanie Perkins of Loquita

Loquita in Santa Barbara showcases authentic Spanish food including hot and cold tapas, wood-fired grilled seafood and meats, and seasonal paella. The Mediterranean climate and terroir of Santa Barbara County mirror that of Spain, making the translation of locally sourced produce, meats and seafood an ideal match. The wine list is comprised almost entirely of Spanish wines with exceptional local wines that pair well with the cuisine. Loquita’s cocktail list showcases Spanish vermouths, farmers’ market Sangria, hand-crafted cocktails and a rotating selection of Spain’s king of cocktails, the Gin Tonic.” 

A favorite Tapa is the Almejas. It’s little neck clams with cantimpalo chorizo, salsa verde, can sumoi with grilled ciabatta.

Loquita has reopened for socially distanced patio and outdoor dining nightly at 5:00 p.m. and for takeaway. 

General Manager Stephanie Perkins is our amiable guide.

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Show 414, February 27, 2021: Jordan Ogron, Principal, Tesse, West Hollywood Part One

Jordan Ogron of Tesse

Tesse in West Hollywood is a French restaurant featuring the dynamic, continental-inspired cuisine of Chef Raphael Francois and Pastry Chef Sally Camacho Mueller (currently on maternity leave,) served in a chic dining room on Sunset Boulevard in the heart of West Hollywood. An extensive wine program from Jordan Ogron (Principal) is supplemented by Boutellier, an exclusive wine store adjacent to the restaurant. A French-leaning craft cocktail program designed by Nick Meyer and Julian Cox is offered at the bar.”

“The restaurant’s name is a contraction of the French delicatesse, meaning ‘delicacy’ or ‘thoughtfulness’ — it’s also used across France as a colloquial term for charcuterie. And while the iconic pâtés, terrines, rillettes and saucisses of his homeland are central to the menu, Chef Raphael also features a broad and finessed take on French classics, with meats and fish prepared on the wood-fired hearth that anchors the kitchen and lighter fare inspired by near-daily trips to LA’s outstanding Farmers Markets.” 

“Tesse’s menu is designed with wine in mind. The food pairs beautifully with a vast, interactive wine program designed by Jordan Ogron, which features nearly thirty wines by the glass and a list of more than three thousand selections. For those who prefer something a bit stronger, the craft cocktail program was designed by Nick Meyer and Julian Cox, the duo behind many of the most notable bar programs in Los Angeles.”

Tesse is open nightly for dinner with brunch on the weekends. Currently there are patio dining options available fronting Sunset Blvd. or on the south side of the building with the magnificent panoramic view of Los Angeles. Jordan’s popular, creative wine dinners will be resuming shortly.

Tesse’s Jordan Ogron provides us the overview.

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Show 414, February 27, 2021: Jordan Ogron, Principal, Tesse, West Hollywood Part Two

Jordan Ogron of Tesse

Tesse in West Hollywood is a French restaurant featuring the dynamic, continental-inspired cuisine of Chef Raphael Francois and Pastry Chef Sally Camacho Mueller (currently on maternity leave,) served in a chic dining room on Sunset Boulevard in the heart of West Hollywood. An extensive wine program from Jordan Ogron (Principal) is supplemented by Boutellier, an exclusive wine store adjacent to the restaurant. A French-leaning craft cocktail program designed by Nick Meyer and Julian Cox is offered at the bar.”

“The restaurant’s name is a contraction of the French delicatesse, meaning ‘delicacy’ or ‘thoughtfulness’ — it’s also used across France as a colloquial term for charcuterie. And while the iconic pâtés, terrines, rillettes and saucisses of his homeland are central to the menu, Chef Raphael also features a broad and finessed take on French classics, with meats and fish prepared on the wood-fired hearth that anchors the kitchen and lighter fare inspired by near-daily trips to LA’s outstanding Farmers Markets.” 

“Tesse’s menu is designed with wine in mind. The food pairs beautifully with a vast, interactive wine program designed by Jordan Ogron, which features nearly thirty wines by the glass and a list of more than three thousand selections. For those who prefer something a bit stronger, the craft cocktail program was designed by Nick Meyer and Julian Cox, the duo behind many of the most notable bar programs in Los Angeles.”

Tesse is open nightly for dinner with brunch on the weekends. Currently there are patio dining options available fronting Sunset Blvd. or on the south side of the building with the magnificent panoramic view of Los Angeles. Jordan’s popular, creative wine dinners will be resuming shortly.

Tesse’s Jordan Ogron continues with us.

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Show 414, February 27, 2021: Executive Chef Kris Tominaga, Manuela, Downtown Los Angeles

Kris ominaga of Manuela Restaurant

“Located in the Arts District of Downtown Los Angeles, Manuela unites chef, farmer and artist to create an authentic and original dining experience. Under the direction of Executive Chef Kris Tominaga, the menu celebrates seasonal ingredients sourced from the best farmers and producers in Southern California.” They recently reopened for spacious patio dining in their inner courtyard. Also takeaway and delivery.

“Serving a wide range of vegetables, grains, fish and game, Manuela also features an exemplary bar program which offers classic cocktails using house-made bitters and tonics. Local beers are on tap, while the carefully selected wine list is designed to pair with the smoke and acid flavors at the heart of the Manuela menu.” 

“Designed by Los Angeles native Matt Winter and named for Manuela Wirth, the restaurant is illuminated and animated by specially commissioned works from artists Paul McCarthy, Mark Bradford and Raymond Pettibon.”

“An L.A. native, Chef Kris brings costal California inspired dishes to the Manuela menu. Highlights include his signature cream biscuits with Steen’s butter and Col. Newsom’s aged country ham, barbecued oysters with charred leek butter, breadcrumbs and parmesan, and Peads & Barnetts pork chop with yellow peach, turnips, mustard seed oil and honey vinegar. Inspiration comes from the abundance of California’s vibrant flavors and colors.” Chef Kris utilizes his own kitchen garden at Manuela growing herbs and vegetables in addition to supporting local farmers.

Manuela is part of dine L.A. Their special Lunch menu is available Tuesday, March 2nd through Friday, March 12th while the Dinner menu is available March 2nd through Sunday, March 14th. (Closed on Mondays.) This provides a great introduction to Manuela where the aim is to impress a new guest with a great value.

We entice Chef Kris out of his busy kitchen for a brief chat.

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Show 414, February 27, 2021: The WEHO Sausage and Catering Co with Owner Peter Tulaney

The new WEHO Sausage Co. at The Citizen Public Market in Culver City is already making a name for themselves with gourmet burgers, sausage patty sandwiches and artisan charcuterie. The mission is converting burger purists into sausage patty pioneers. They also prepare appealing charcuterie plates with their house-made salamis, imported cheese and artisanal accoutrements.

“Our fresh ground sausage patty sandwiches will elevate your traditional experience of a burger joint into an algorithm of flavors and aromas.”

WEHO Sausage Co. also features 100 varietals of local, craft, domestic and imported beers and wines. They even have beer and wine pairing suggestions for each of their menu items. Dine-in, take-out, delivery and catering services are available. The WEHO Sausage Co. started as a full-service caterer.

Lunch and Dinner daily (except Monday) with Weekend Brunch from 11:00 a.m. to 4:00 p.m. Happy Hour with menu specials is daily (except Monday) from 4 to 6:00 p.m.

A weekend Brunch special sandwich is The (323.) It’s Applewood Smoked Salmon, Onion, Tomato, with Labneh and served on a Cranberry Walnut Loaf. A popular sandwich is The Marquis. It’s Lamb Merguez Sausage Patty with Roasted Bell Peppers, Arugula and Red Onion Salata with Harissa Aioli.

Executive Chef & Proprietor Peter Tulaney joins us to slice the house-made salamis.

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Show 414, February 27, 2021: Co-Host Chef Andrew Gruel of the Slapfish Restaurant Group with “Ask the Chef”

Chef Andrew Gruel of the Slapfish Restaurant Group

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 which is a genuine (and increasingly growing) concern. Restaurants in Southern California are finally again allowed to operate for outside/patio dining at greatly reduced capacities with all the requisite COVID 19 safety precautions. How is it going? We’ll “Ask the Chef.”

In our culinary hints segment we’ll continue the conversation about frozen foods. Are properly flash frozen fruits and vegetables equivalent to their fresh counterparts? Does seasonality come into play here? Chef Andrew has the informed answers.

Chef Andrew also updates us on the inspiring progress for the grass-roots, 86  Restaurant Struggle campaign to benefit out-of-work and struggling restaurant workers. Chef Andrew and his wife, Lauren, have already distributed over $380,000 in small grants to deserving restaurant workers in need. All applications are carefully vetted by the Gruels. The substantial need, and fundraising, continues…

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Show 413, February 20, 2021: Show Preview with Executive Producer & Co-Host Andy Harris

We’re previewing the show with Executive Producer & Co-Host Andy Harris.

Anne Marie Panoringan is Voice of OC’s well-informed food columnist. She reports industry news, current events and trends. Panoringan’s prior efforts includes writing about food for 8 years at the OC Weekly in which she interviewed more than 330 chefs, restauranteurs and industry professionals for her weekly “On the Line” column. Anne Marie joins us in-studio to talk about the new variations of progressive Ramen on the OC scene, and Detroit and Sicilian-style square pizza (which will be part of her next column available on February 22nd.) Also, Anne Marie will update us on Chef Amy Lebrun’s (ex-Lido Bottle Works) new association.

Rasselbock Kitchen and Beer Garden with locations in Long Beach (2018) and the Mar Vista area of Los Angeles is a German restaurant and pub specializing in contemporary German fare with a modern twist. They also are known for freshly tapped German and Belgian beers. Rasselbock features 35 German and Belgian beers, homemade sangrias and a selection of German and California wines. The Rasselbock menu includes multiple versions of schnitzel, sausages, Bavarian pretzels and their signature apple strudel for dessert. The offerings also include multiple vegetarian and vegan options plus kid-friendly dishes. Both Rasselbocks have reopened for outside, patio dining nightly with proper distancing between tables. On weekends the restaurants open at 12 Noon. Takeout is available, too. Is Rasselbock on the menu? Proprietor Bjoern Risse joins us with the explanation.

Riip Beer Co. is located in Sunset Beach, a historic sub-district of Huntington Beach, California directly on Pacific Coast Highway across the street from the beach & the Bolsa Chica Wetlands. “Riip Beer Company started in 2014 as a Home Brew Operation on a 20 Gallon Brew Sculpture by More Beer in a small garage in Downtown Huntington Beach, California.” The winning tradition of Riip has continued under the direction of Brewmaster and Director of Brewing Operations, Ian McCall who is a Huntington Beach resident. Ian joined Riip Beer Co. (a bit over 2 years ago) from Beachwood Brewing where he was lead brewer of their Long Beach facility. At last year’s Great American Beer Festival in Denver, Riip was in the highly exclusive category of most medaled breweries garnering a Gold and two Silvers! We’re tapping the keg with Brewmaster Ian McCall.

We’re bagel obsessed in Southern California so a new, independent bagel shop really needs to stand out to get attention in an already crowded and highly discriminating marketplace. Hank’s Bagels (Hank’s…a deli of sorts) is the creation of Chef Trevor Faris and the original, tiny Burbank location opened without fanfare in late 2019.

His hand-rolled bagels and spreads, along with a full menu of mouth-watering bagel sandwiches earned early word-of-mouth fame. Many days they sold out of bagels by the early afternoon. Demand has been so great that Chef Travis launched a much larger, commissary location on Ventura Blvd. in Sherman Oaks late last year to keep up. Chefs rave about these bagels and sandwiches. Chef Travis joins us with the bagel briefing.

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 which is a genuine (and increasingly growing) concern. Restaurants in Southern California are finally again allowed to operate for outside/patio dining at reduced capacities with all the requisite COVID 19 safety precautions. How is it going thus far? We’ll “Ask the Chef.” In the Chef’s Tips commentary we’ll discuss what foods freeze well at home and for how long. What are the best tips for defrosting? Chef Andrew has the informed answers.

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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Show 413, February 20, 2021: Anne Marie Panoringan, Voice of OC’s Food Columnist Part One

Anne Marie Panoringan of Voice of OC at KLAA Studios holding a bottle of Hand Sanitizer from Blinking Owl Distillery

Anne Marie Panoringan is Voice of OC’s well-informed food columnist. She reports industry news, current events and trends. Panoringan’s prior efforts includes writing about food for 8 years at the OC Weekly in which she interviewed more than 330 chefs, restauranteurs and industry professionals for her weekly “On the Line” column. Anne Marie’s work has been recognized by the Orange County Press Club

Anne Marie joins us in-studio to talk about the new variations of progressive Ramen on the OC scene, and Detroit and Sicilian-style square pizza (which will be part of her next column available on February 22nd.) Also Anne Marie will update us on Chef Amy Lebrun’s (ex-Lido Bottle Works) new association. There is a new executive chef at Lido Bottle Works, too.

Anne Marie’s columns can be found on the Voice of OC’s Website. Click on the “Arts & Culture” tab on the top of the Home Page.

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Show 413, February 20, 2021: Anne Marie Panoringan, Voice of OC’s Food Columnist Part Two

Anne Marie Panoringan of Voice of OC at KLAA Studios holding a bottle of Hand Sanitizer from Blinking Owl Distillery

Anne Marie Panoringan is Voice of OC’s well-informed food columnist. She reports industry news, current events and trends. Panoringan’s prior efforts includes writing about food for 8 years at the OC Weekly in which she interviewed more than 330 chefs, restauranteurs and industry professionals for her weekly “On the Line” column. Anne Marie’s work has been recognized by the Orange County Press Club

Anne Marie now picks up the conversation to talk about the new variations of progressive Ramen on the OC scene, (think Birria “Hangover” Ramen at Nandomo by HiroNori,) and Detroit and Sicilian-style square pizza (which will be part of her next column available on February 22nd.) Also Anne Marie will update us on Chef Amy Lebrun’s (ex-Lido Bottle Works) new association.

Anne Marie’s columns can be found on the Voice of OC’s Website. Click on the “Arts & Culture” tab on the top of the Home Page.

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