Show 359, February 8, 2020: Food & Beverage Journalist Anne Marie Panoringan

Journaist Anne Marie PanoringanDiscriminating Orange County foodies know Anne Marie Panoringan as one of the insightful food and beverage contributors to the, now, sadly departed OC Weekly. She always has her ear to the ground for breaking news on the OC dining and libation scene. Anne Marie is now the bi-monthly food columnist for Arts & Culture at Voice of OC.

We’ll chat with her about her new post, Voice of OC, and her first two features. First up are bars as gathering spots) where the creative cocktails are alcohol free. Could it be a significant trend? Then it’s a look at the more creative of the OC’s fast multiplying Food Halls starting with Chef Amar Santana’s and Ahmed Labatte’s The Hall Global Eatery at South Coast Plaza.

For the February issue of Kudos Newport Beach it’s a profile of Chef Amy Lebrun at Lido Bottle Works.

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Show 359, February 8, 2020: Irvine & Roberts Vineyards’ Winemaker Vince Vidrine Part One

Winemaker Vince VidrineThe welcoming Irvine & Roberts Vineyards and winery is part of the picturesque Rogue Valley of Southern Oregon. It’s located just five miles from the heart of Ashland and the Oregon Shakespeare Festival. The new Irvine & Roberts tasting room on the property offers stunning views of the estate vineyards and the surrounding hills.

“The Irvine & Roberts families bring a unique collection of skills and passions to create their ultra-premium, artistically crafted wines produced in a style that evokes elegance, balance, and richness in their flavors and texture.”

“The estate vineyard is an exceptional example of geology and climate that provides the perfect growing conditions for some of the world’s most complex grapes: Pinot Noir and Chardonnay. Nestled between the Southern Cascade and Siskiyou Mountain Ranges, our ancient soils are some of the oldest in North America and are located on steep, high-elevation hillsides with glowing morning sun and shady, breezy afternoons.”

Winemaker Vince Vidrine skillfully pulls the cork on Irvine & Roberts Vineyards for us.

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Show 359, February 8, 2020: Irvine & Roberts Vineyards’ Winemaker Vince Vidrine Part Two

Winemaker Vince VidrineIrvine & Roberts Family Vineyards is an alluring family winery in Ashland, Oregon, where we practice sustainable farming and produce ultra-premium Pinot noir and Chardonnay. Our high -altitude vineyard is adorned with distinctive soils, climate, and east facing slopes that produce wines with extraordinary balance, flavor and intensity. We believe great wines come from great soil, so we strive to be conscientious stewards of the land, protecting our vineyard soils through practices that are certified sustainable by LIVE and Salmon Safe. We admit to being obsessive with our grape growing practices to ensure quality in the vineyard, keeping grape yields low and production limited to ensure the optimal health of the vine; allowing us to produce exceptional Pinot Noir and Chardonnay with elegance and balance.”

“In 1997, Doug & Dionne Irvine returned to their roots in Oregon with the desire to raise their daughters in the same place that they had such fond childhood memories. Choosing Ashland, they soon discovered that the 80-acre ranch they would call home turned out to be an incredibly unique vineyard site. The first vines were planted in 2007, and the journey continued from there when Doug’s sister and brother in law, Kelly and Duane Roberts, joined Doug and Dionne and created Irvine and Roberts Vineyards.”

“We have a team of artisans and professionals in place to maximize the potential of this amazing site. From our tasting room ambassadors and vineyard artisans, to our management and winemakers and the distinct strengths of the family members themselves, Irvine & Roberts Vineyards is constantly striving for perfection. Out of love and respect for the great wines of the New and Old Worlds, our vision is to add our wines to the legacy of world-class Pinot Noir and Chardonnay.”

Winemaker Vince Vidrine has a great deal of experience working for prestigious wineries in both Oregon and Burgundy and we’re confident he’ll expand on our initial successes to craft complex, balanced and elegant Pinot Noir and Chardonnay.” “I am very excited about the opportunity to work with this team.“”

““We are all completely focused on producing Chardonnay and Pinot Noir at the highest level,” said Vidrine. “With the completion of this new winery and with a meticulous farming program led by the Results Partners vineyard management team, this project is perfectly poised for an excellent start.”

Winemaker Vince Vidrine continues and skillfully pulls the cork on another Irvine & Roberts Vineyards selection for us.

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Show 359, February 8, 2020: Restauration – Finely Recrafted Food + Beverage (Long Beach)

Dana Tanner and Philip Pretty of Restauraton in Long Beach“What’s old is new again. Restauration – Finely Crafted Food + Beverage is a combination of two of our favorite words that are defining pillars of the Long Beach community: restaurant+restore. Situated in the vibrant and creative stretch on 4th street between Cherry and Temple dubbed Retro Row, our little eatery brings the Long Beach family together to pay tribute to the American culinary spirit while embracing modern fare.” Restauration recently relaunched after a renovation and refreshening as a result of an unfortunate fire in late 2018.

“Menus for Restauration created by Chef / Owner Philip Pretty are locally sourced and responsibly grown, using seasonal ingredients based on the abundant bounty available on the Southern and Central Coast. Many options are served family style intended for sharing. Our beer offerings feature craft beer on draft and in bottles/cans from across the US. The comprehensive wine list highlights small producers from California and other unique wine growing regions from afar.”

“Our vision was to create an environment that encourages an audience to stay awhile and brings them together in a hospitable space. We were able to do just that by recrafting the interior and exterior space with an urban style that integrates vintage and upcycled materials for a comfortable yet sophisticated feeling. Repurposed lighting, handmade tables & benches, a 70-seat patio encircled with vertical gardens that are warm yet refreshing all contribute to the inviting atmosphere.”

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Show 359, February 8, 2020: Napa Valley Grille in Westwood Village Part One

Brian Cousins of Napa Valley Grille“Combining local, seasonal ingredients, artisan products and an expansive selection of regional wine, Napa Valley Grille recreates the charm, bounty and palates distinctive of West Coast wine country in a sophisticated setting within Westwood Village.” Also available are several private dining rooms of varying sizes and attractive patio seating.

Napa Valley Grille serves lunch and dinner daily with Weekend Brunch on Saturday and Sunday from 11:00 a.m. to 3:00 p.m. Also known for their Daily Happy Hour with Bar Bites like Lamb Lollipops and Buttermilk Fried Chicken sliders. Chef Ben Diaz’s revamped menu will be launched in the coming weeks.

Veteran General Manager and Wine Director, Brian Cousins, and newly arrived Executive Chef Ben Diaz are our guests.

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Show 359, February 8, 2020: Napa Valley Grille in Westwood Village Part Two

Ben Diaz of Napa Valley Grille“Combining local, seasonal ingredients, artisan products and an expansive selection of regional wine, Napa Valley Grille recreates the charm, bounty and palates distinctive of West Coast wine country in a sophisticated setting within Westwood Village.” Also available are several private dining rooms of varying sizes and attractive patio seating (an unusual feature for a Westwood Village restaurant).

“Born in Los Angeles, California, Executive Chef Ben Diaz has always had a fascination with cooking, which stemmed from watching his father (an already accomplished chef himself) cooking and making breakfast. Chef Ben is a graduate of the prestigious California School of Culinary Arts.”

“Chef Ben holds six certifications, including Master Certified Food Executive and Certified Food and Beverage Executive; he has worked alongside the world’s top chefs as a member of the Los Angeles Chefs de Cuisine Association. Chef Ben is also a published author with “From a Cook To a Professional Chef” a culinary reference book that Chef Ben created and launched in 2011.”

“With all this and more going on, Chef Ben also finds time to support local charities. Most notably are the Boys and Girls Club of San Gabriel and the Cystic Fibrosis Foundation of Irvine.”

Chef Ben has worked in some of the best kitchens in town including The Silver Trumpet Restaurant, JW Marriott, Luxe City Center and Stockdale Country Club where the main focus was always on fresh, seasonal and locally grown produce.

Veteran restaurant General Manager and Wine Director, Brian Cousins, and newly arrived Executive Chef Ben Diaz continue…

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Show 358, February 2, 2020: Show Preview with Executive Producer & Co-Host Andy Harris

Now an enticing preview of this Saturday’s tempting show. It’s not, with profuse apologies, for dieters. If we’re successful we will hopefully leave you incredibly hungry and thirsty. In our case that’s probably a pretty good thing… As always, we greatly appreciate you being a part of our loyal listening audience. Truly couldn’t do it without you.

Lots going on in the wide world of specialty produce. Our own produce guru, Robert Schueller of Mellissa’s, joins us to chat about captivating tends in fruits and veggies for the new decade. Just in time for serious Big Game Sunday snacking is the Tropical Avocado as the base for that special guacamole.

Why is Bordeaux region of Southwest France considered one of the most prestigious wine regions in the world ? Our resident wine expert, Kyle Meyer of Santa Ana’s Wine Exchange, artfully pulls the cork for us on this. Last week in Los Angeles was the annual tasting of the soon-to-be-released 2017 vintage organized by the Union Des Grands Crus de Bordeaux.

For the 26th year Wolfgang Puck Catering will design and prepare the exquisite cuisine for The Oscars Governors Ball at Hollywood & Highland which is held after the conclusion of the Oscar broadcast in the Dolby Theater. For this year the menu will be 70 per cent plant-based with the remaining 30 per cent of the menu vegetarian, meat and fish selections. The menu was developed by Wolfgang Puck and Eric Klein, Senior Vice President of Culinary, Wolfgang Puck Catering. Chef Eric takes a break from his busy kitchens to join us.

One of the best ways to come to know a city is through its food. When we go to a new city we’ve found our best insiders introduction is by partaking of a highly regarded, local food walking tour. One of the premier food walking tour operators locally is the long-established Melting Pot Food Tours. The principals are Lisa and Diane Scalia (sisters.) The Scalias hospitably lead their tour overview for us.

The Santa Barbara Culinary Experience (SBCE), in partnership with The Julia Child Foundation for Gastronomy and the Culinary Arts, is organizing an expansive citywide calendar of events for the three-day weekend on March 13-15, 2020. The SBCE will be an epicurean celebration of both Julia Child and Santa Barbara’s culinary scene involving chefs, mixologists, restaurateurs and the local community, with guest appearances from nationally renowned food and beverage talents. Eric Spivey, Chair of the Julia Child Foundation for Gastronomy and the Culinary Arts is our guest with the enticing preview.

All of this and heaping helpings of extra deliciousness on this week’s not-to-miss show!

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Show 358, February 2, 2020: Robert Schueller of Melissa’s – 2020 Produce Trends

Robert Schueller of Melissa's World Variety Produce in the AM830 KLAA StudioLots going on in the wide world of specialty produce. Our own produce guru, Robert Schueller of Mellissa’s, joins us to chat about captivating trends in produce for the new decade.

Just in time for serious Big Game Sunday snacking is the Tropical Avocado as the base for that special guacamole. Also on the menu are Sapurana Mangoes, Jackfruit Pods, Organic EZ Open Young Coconuts (available year-round,) Charentais Melons and lots more…

“Melissa’s Tropical Avocados are a large green-skinned, water-based variety that is available year-round out of the Dominican Republic. The pale green flesh of the fruit features that classic creamy avocado flavor you know and love but has a slightly firmer texture when compared to Hass.”

“The firm flesh of Melissa’s Tropical Avocados makes them great for slicing and adding to sandwiches or salads, or dice and mix into your favorite ceviche recipes. The large size makes this an excellent variety for families – you can spend less time prepping multiple avocados when you can use one Tropical Avocado. You’ll appreciate the slow oxidation. Use part of the avocado, and then store the rest without it turning brown too quickly.”

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Show 358, February 2, 2020: Kyle Meyer, Wine Exchange, Santa Ana – Bordeaux, Tasting the 2017 Vintage

Kyle Meyer of Wine ExchangeWhy is Bordeaux region of Southwest France considered one of the most prestigious wine regions in the world? Our resident wine expert, Kyle Meyer of Santa Ana’s Wine Exchange, artfully pulls the cork for us on this. Last week in Los Angeles was the eagerly anticipated annual tasting of the soon-to-be-released 2017 vintage organized by the Union Des Grands Crus de Bordeaux.

The Union is an affiliation of the best Bordeaux producers from all of the major Bordeaux winegrowing regions including Margaux, St Julien, Pauillac, St Estèphe, Listrac, Moulis, Haut-Médoc, Graves, Pessac-Léognan, Saint-Emilion, Pomerol, Sauternes and Barsac! More than 60 châteaux attended and winemakers and owners poured over 100 wines from the exciting, soon-to-be-released 2017 vintage.

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Show 358, February 2, 2020: Executive Chef Eric Klein, Senior Vice President, Culinary, Wolfgang Puck Catering – Previewing the Oscars Governors Ball

Eric Klein of Wolfgang Puck CateringFor the 26th year Wolfgang Puck Catering will create the exquisite cuisine for the 92nd Oscars Governors Ball at Hollywood & Highland in the Ray Dolby Ballroom which is held after the conclusion of the Oscar broadcast in the Dolby Theater. For this year the menu will be 70 per cent plant-based with the remaining 30 per cent of the menu vegetarian, meat and fish selections. The standout menu was developed by Wolfgang Puck and Eric Klein, Senior Vice President of Culinary & Partner, Wolfgang Puck Catering.

The incredible menu includes Amuse Bouche, Tray-Passed Hors d’Oeuvre, Passed Small Plates (Hot & Cold,) Chef Action Station, Sweets, Boozy Milkshakes, Housemade Valrhona Chocolate Bars, and a Dessert Chef Action Station featuring scooped to order Sorbets on Chinese Donuts.

Since 2013, the Governors Ball has been dedicated to sustainable farming, with more than 50 per cent plant-based and vegetarian dishes offered. The extensive menus have taken into account a number of food allergies and lifestyle eating choices.

Chef Eric Klein takes a brief break from his incredibly busy kitchens to join us.

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