Show 493, October 1, 2022: Show Preview with Executive Producer & Co-Host Andy Harris

Thanks so much for 10 years of listenership. Today’s show marks the official 10th Anniversary of the debut of the “SoCal Restaurant Show” on AM 830 KLAA!

“Exemplifying an elevated concept of sea-to-table Surf and Turf in Orange County, Outer Reef at the Laguna Cliffs Marriott Resort in Dana Point pairs seafood sourced exclusively from the Pacific Coast with bold flavors of prime meats. Spearheaded by critically lauded John Tesar, a multiple James Beard Award nominee and Michelin Starred Chef, Outer Reef’s dinner menu highlights fresh California produce, high-quality meats and seafoods including fresh shellfish, caviar, and crudo, all alongside a curated cocktail program. Outer Reef is inspired by Chef Tesar’s critically acclaimed seafood restaurant Knife & Spoon (Orlando) and his premium steakhouse, Knife (Dallas and Plano.)” Chef John Tesar and Chef de Cuisine Jayro Martinez take a break from their busy kitchens to join us.

“Solvang’s Coast Range & Vaquero Bar, a Central Coast steakhouse and seafood restaurant including a full cocktail bar as well as deli counter, meat counter and pastry program launched last year. Coast Range & Vaquero Bar celebrates the best that the Central Coast has to offer including steaks from the area’s storied ranches, seafood directly from Central Coast wharves, craft cocktails, and a wine program showcasing the region’s finest producers. The restaurant concept also includes proprietary product from the owner’s Santa Ynez ranch, Coast Range Ranch. Vaquero Bar displays a full cocktail menu, local wine and craft beer, and an elevated yet casual bar food menu.” Co-Founder Anthony Carron and Executive Chef Chris Fox join us.

“Culver City’s classic Tito’s Tacos and Tito’s Handmade Vodka are teaming up for the fifth year in a row to host “Tito’s Fiesta Mexicana,” an annual event that celebrates National Taco Day and National Vodka Day while raising funds for the Culver City Arts Foundation. On October 4, which also happens to be Taco Tuesday, the highly-anticipated event returns, bringing together two iconic brands and an exciting roster of world-class performers on the same stage. In the fifth year of hosting Tito’s Fiesta Mexicana, Tito’s Tacos and Tito’s Handmade Vodka are celebrating two very special milestones. This year’s event will take place on Tuesday, October 4, marking the first time National Taco Day has taken place on a Tuesday since 2016. With this year’s event falling on Taco Tuesday, it is sure to be one to remember.” 3rd Generation Co-Owner Lynne Davidson joins us with cheese tacos, chips and fresh salsa at the ready.

Our own Chef Andrew Gruel the Founder of Big Parm (New Jersey-style pizza), Two Birds and the soon to launch, full-service Calico Fish House (in Huntington Beach) provides another timely and informative “Ask the Chef” segment where Chef Andrew responds to listeners thoughtful inquiries. More and more of us are working the principals of the Mediterranean Diet into our meals. Olive oil is an important component. How do you use the various grades of olive oil in your cooking? Where does Extra Virgin olive oil fit into all of this?

Chef Andrew provides the informative overview. Chef Andrew also highlights what goes into preparing the ultimate fish taco just in time for National Taco Day on Oct. 4th.

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

Show 491, September 17, 2022: Show Preview with Executive Producer & Co-Host Andy Harris

Waterline Villas and Marina on Anna Maria Island

It’s a very special show today as we’re celebrating the 10th Anniversary of the launch of the “SoCal Restaurant Show” from Anna Maria Island, Florida. We’re guests of restaurateur Ed Chiles of the Chiles Hospitality Group and the Bradenton, Anna Maria Island and Longboat Key Convention and Visitors Bureau. We’re going to meet key locals who have created, and maintained, this welcoming destination offering a genuine taste of unspoiled “old Florida.” Thanks to Melissa’s World Variety Produce and West Coast Prime Meats for being Presenting Sponsor of the show since the beginning!

Anna Maria Island is a quaint barrier island nestled in the Gulf of Mexico. Beautiful turquoise waters and white sandy beaches are the main attraction here. The Island is 7 miles long and Beach access is available on both the Gulf of Mexico and Sarasota Bay. The Island has a rustic “Old Florida” fishing pier: Rod n’ Reel Pier, popular to visitors and anglers alike. There’s an important fact to learn about the 7 miles of beach Anna Maria Island offers up: not all beaches are created equal. Some are great for just sitting; others beckon you to explore your adventurous side. And, of course, there are several in between. Five of the area’s beaches are Blue Wave Certified and declared eco-friendly by the Clean Beach Council in Washington D.C., so you can feel good about hanging out there, too.” You won’t find a building over 3 stories high on Anna Maria Island and no franchised restaurants. Joining us to represent the area is Kolby Gayson, the Marketing and Communications Director for the Bradenton, Anna Maria Island and Longboat Key Convention and Visitors Bureau.

“A member of the prestigious Autograph Collection® of Marriott International, Inc., Waterline Villas & Marina (owned by Mainsail Lodging & Development) is the only full-service resort on Anna Maria Island, Florida. Opened in 2017, the boutique waterfront hotel offers exclusive amenities, distinctive services and numerous opportunities for guests to enjoy the authentic, laidback, beach town vibe of Anna Maria Island. The resort features 37 stylish two- bedroom villa-condos with gourmet kitchens; a 50-slip marina offering a variety of water activities; 2,000 square feet of meeting space; the French-inspired signature restaurant, Chateau Anna Maria; and a resort style swimming pool with oversized sun deck extending into the marina.”

The Founder of Mainsail Lodging & Development, Joe Collier, is our guest.

Chiles Hospitality is a family of three distinctive waterfront restaurants (Sandbar Seafood & SpiritsMar Vista Dockside Restaurant & Pub and Beach House Waterfront Restaurant), an organic farm (Gamble Creek Farms) with 26 acres of organic vegetables, fruits and flowers, and a full bakery (Anna Maria Bake House.) With sustainability at the heart of everything they do, all of their concepts work together to provide the best dishes for their guests and the environment.” “Chiles Hospitality embodies an underlying feel of unspoiled Florida accompanied by breathtaking views and unbeatable quality. Since the acquisition of the Sandbar in 1979, each unique concept added has come to enhance the others established before it.” Chiles Hospitality’s Culinary Director, Seth Kondor, and Anna Maria Bake House’s Head Baker, Teddy Louloudes, are our guests.

Chiles Hospitality’s Gamble Creek Farms is a 26-acre, organic, sustainable, working farm in Parrish, Florida committed to quality produce. Produce is delivered daily to Chiles Hospitality waterfront restaurants: Sandbar, Beach House, and Mar Vista.  There is also a year-round indoor Farm Stand featuring local products including a variety of baked goods from the Anna Maria Bake House. Gamble Creek Farms’ General Manager, Jim Harwood, takes a break from The Farm to join us.

The goal at Shogun Farms (David and Pamela Fay) has been to provide the best, natural feed, clean and organic Wild Boar meat through trapping and eradication of nuisance Boar that destroy crops or endanger other natural indigenous wildlife. After years of hunting and trapping wild boar, David Fay had the idea to turn them into a clean and healthy food source. And since Florida has an estimated 1 million feral hogs / wild boar — the most in the country per square mile —Shogun Farms saw an opportunity to capitalize on that idea in a unique way. Basically a win-win situation; remove hogs from land plus a natural meat to provide to the consumers. Shogun Farms’ David and Pamela Fay join us.

“For generations, people have been coming from across the globe to the Sandbar Seafood & Spirits on Anna Maria Island (the flagship of Chiles Hospitality since 1979) to experience a meal like no other. With toes in the sand, brilliant vistas and a great family atmosphere you are sure to create fantastic memories dining at the Sandbar.” Horacio Eagan the Executive Chef at Sandbar joins us. “Mar Vista Dockside Restaurant & Pub (a Chiles Hospitality property) represents authentic Florida dockside dining. Mar Vista has a private beach, dining under the trees or on the covered patio, a wide variety of menu choices from burgers to fresh seafood, a full bar and a convenient package service with beer and wine. Take a break, relax with a drink, have a great meal, and enjoy all that Mar Vista has to offer.” Brandi Craig the General Manager of Mar Vista Dockside Restaurant & Pub is also our guest.

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

September 17: SoCal Restaurant Show’s 10th Anniversary on Anna Maria Island

Podcasts

Segment One: Show Preview with Executive Producer & Co-Host Andy Harris
Segment Two: Kolby Gayson, Marketing & Communications Director, Bradenton, Anna Maria Island and Longboat Key Convention & Visitors Bureau
Segment Three: Joe Collier, Founder & President, Mainsail Lodging & Development, Tampa
Segment Four: Chef Seth Kondor, Culinary Director, and Head Baker Teddy Louloudes, Chiles Hospitality Part One
Segment Five: Chef Seth Kondor, Culinary Director, and Head Baker Teddy Louloudes, Chiles Hospitality Part Two
Segment Six: Jim Harwood, General Manager, Gamble Creek Farms
Segment Seven: David and Pamela Fay, Proprietors, Shogun Farms, Seffner, FL
Segment Eight: Executive Chef Horacio Eagan, Sandbar, and Brandi Craig, General Manager, Mar Vista Dockside Restaurant & Pub

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

Waterline Villas and Marina on Anna Maria Island

It’s a very special show today as we’re celebrating the 10th Anniversary of the launch of the “SoCal Restaurant Show” from Anna Maria Island, Florida. We’re guests of restaurateur Ed Chiles of the Chiles Hospitality Group and the Bradenton, Anna Maria Island and Longboat Key Convention and Visitors Bureau. We’re going to meet key locals who have created, and maintained, this welcoming destination offering a genuine taste of unspoiled “old Florida.” Thanks to Melissa’s World Variety Produce and West Coast Prime Meats for being Presenting Sponsor of the show since the beginning!

“Anna Maria Island is a quaint barrier island nestled in the Gulf of Mexico. Beautiful turquoise waters and white sandy beaches are the main attraction here. The Island is 7 miles long and Beach access is available on both the Gulf of Mexico and Sarasota Bay. The Island has a rustic “Old Florida” fishing pier: Rod n’ Reel Pier, popular to visitors and anglers alike. There’s an important fact to learn about the 7 miles of beach Anna Maria Island offers up: not all beaches are created equal. Some are great for just sitting; others beckon you to explore your adventurous side. And, of course, there are several in between. Five of the area’s beaches are Blue Wave Certified and declared eco-friendly by the Clean Beach Council in Washington D.C., so you can feel good about hanging out there, too.” You won’t find a building over 3 stories high on Anna Maria Island and no franchised restaurants. Joining us to represent the area is Kolby Gayson, the Marketing and Communications Director for the Bradenton, Anna Maria Island and Longboat Key Convention and Visitors Bureau.

“A member of the prestigious Autograph Collection® of Marriott International, Inc. (NYSE: MAR), Waterline Villas & Marina (owned by Mainsail Lodging & Development) is the only full-service resort on Anna Maria Island, Florida. Opened in 2017, the boutique waterfront hotel offers exclusive amenities, distinctive services and numerous opportunities for guests to enjoy the authentic, laidback, beach town vibe of Anna Maria Island. The resort features 37 stylish two- bedroom villa-condos with gourmet kitchens; a 50-slip marina offering a variety of water activities; 2,000 square feet of meeting space; the French-inspired signature restaurant, Chateau Anna Maria; and a resort style swimming pool with oversized sun deck extending into the marina.”

The Founder of Mainsail Lodging & Development, Joe Collier, is our guest.

“Chiles Hospitality is a family of three distinctive waterfront restaurants (Sandbar Seafood & SpiritsMar Vista Dockside Restaurant & Pub and Beach House Waterfront Restaurant), an organic farm (Gamble Creek Farms) with 26 acres of organic vegetables, fruits and flowers, and a full bakery (Anna Maria Bake House.) With sustainability at the heart of everything they do, all of their concepts work together to provide the best dishes for their guests and the environment.” “Chiles Hospitality embodies an underlying feel of unspoiled Florida accompanied by breathtaking views and unbeatable quality. Since the acquisition of the Sandbar in 1979, each unique concept added has come to enhance the others established before it.” Chiles Hospitality’s Culinary Director, Seth Kondor, and Anna Maria Bake House’s Head Baker, Teddy Louloudes, are our guests.

Chiles Hospitality’s Gamble Creek Farms is a 26-acre, organic, sustainable, working farm in Parrish, Florida committed to quality produce. Produce is delivered daily to Chiles Hospitality waterfront restaurants: Sandbar, Beach House, and Mar Vista.  There is also a year-round indoor Farm Stand featuring local products including a variety of baked goods from the Anna Maria Bake House. Gamble Creek Farms’ General Manager, Jim Harwood, takes a break from The Farm to join us.

The goal at Shogun Farms (David and Pamela Fay) has been to provide the best, natural feed, clean and organic Wild Boar meat through trapping and eradication of nuisance Boar that destroy crops or endanger other natural indigenous wildlife. After years of hunting and trapping wild boar, David Fay had the idea to turn them into a clean and healthy food source. And since Florida has an estimated 1 million feral hogs / wild boar — the most in the country per square mile —Shogun Farms saw an opportunity to capitalize on that idea in a unique way. Basically a win-win situation; remove hogs from land plus a natural meat to provide to the consumers. Shogun Farms’ David and Pamela Fay join us.

“For generations, people have been coming from across the globe to the Sandbar Seafood & Spirits on Anna Maria Island (the flagship of Chiles Hospitality since 1979) to experience a meal like no other. With toes in the sand, brilliant vistas and a great family atmosphere you are sure to create fantastic memories dining at the Sandbar.” Horacio Eagan the Executive Chef at Sandbar joins us. Mar Vista Dockside Restaurant & Pub (a Chiles Hospitality property) represents authentic Florida dockside dining. Mar Vista has a private beach, dining under the trees or on the covered patio, a wide variety of menu choices from burgers to fresh seafood, a full bar and a convenient package service with beer and wine. Take a break, relax with a drink, have a great meal, and enjoy all that Mar Vista has to offer.” Brandi Craig the General Manager of Mar Vista Dockside Restaurant & Pub is also our guest.

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

Kolby Gayson of the Anna Maria Island and Longboat Key CVB

“Anna Maria Island is a quaint barrier island nestled in the Gulf of Mexico. Beautiful turquoise waters and white sandy beaches are the main attraction here. The Island is 7 miles long and Beach access is available on both the Gulf of Mexico and Sarasota Bay. The Island has a rustic “Old Florida” fishing pier: Rod n’ Reel Pier, popular to visitors and anglers alike.” 

“There’s an important fact to learn about the 7 miles of beach Anna Maria Island offers up: not all beaches are created equal. Some are great for just sitting; others beckon you to explore your adventurous side. And, of course, there are several in between. Five of the area’s beaches are Blue Wave Certified and declared eco-friendly by the Clean Beach Council in Washington D.C., so you can feel good about hanging out there, too.”

You won’t find a building over 3 stories high on Anna Maria Island or any chain, franchised restaurants. 

Joining us to represent the area is Kolby Gayson, the Marketing and Communications Director for the Bradenton, Anna Maria Island and Longboat Key Convention and Visitors Bureau.

Joe Collier of Mainsail Lodging and Development

We are guests at the Waterline Villas & Marina on AMI. “Named for the distinct line where the hull of a boat meets the water, Waterline Villas & Marina embodies the spirit of Anna Maria Island by embracing its Old Florida heritage, while offering new experiences and distinct, luxury amenities. Guests will discover Waterline is where exceptional, modern resort living seamlessly meets this enchanting island’s authentic heritage.”

“A member of the prestigious Autograph Collection® of Marriott International, Inc., Waterline Villas & Marina (owned by Mainsail Lodging & Development) is the only full-service resort on Anna Maria Island, Florida. Opened in 2017, the boutique waterfront hotel offers exclusive amenities, distinctive services and numerous opportunities for guests to enjoy the authentic, laidback, beach town vibe of Anna Maria Island. The resort features 37 stylish two- bedroom villa-condos with gourmet kitchens; a 50-slip marina offering a variety of water activities; 2,000 square feet of meeting space; the French-inspired signature restaurant, Chateau Anna Maria; and a resort style swimming pool with oversized sun deck extending into the marina.”

“Mainsail Lodging & Development is an award-winning, Tampa, Florida-based company specializing in hotel, furnished housing, and resort property management and development, marketing and sales. An established company with a dynamic entrepreneurial spirit, Mainsail prides itself in finding unique lodging opportunities with a purpose and applying its passion and expertise to each project. Founded by President Joe Collier with a combination of daring vision and dogged determination, Mainsail has built an impressive portfolio of top-branded properties throughout the southeastern United States and Caribbean. Each Mainsail property inspires guests with a distinct character and meticulously crafted, sophisticated style, from a private island resort, and urban culinary showplaces, to waterfront marvels, boutique southern hotels, and a historic jazz era icon.”

The Founder of Mainsail Lodging & Development, Joe Collier is our guest.

Seth Kondor of Chiles Hospitality

Chiles Hospitality is a family of three iconic waterfront restaurants (Sandbar Seafood & SpiritsMar Vista Dockside Restaurant & Pub and Beach House Waterfront Restaurant), an organic farm (Gamble Creek Farms) with 26 acres of organic vegetables, fruits and flowers, and a full bakery (Anna Maria Bake House.) With sustainability at the heart of everything they do, all of their concepts work together to provide the best dishes for their guests and the environment.”

“Chiles Hospitality embodies an underlying feel of unspoiled Florida accompanied by breathtaking views and unbeatable quality. Since the acquisition of the Sandbar in 1979, each unique concept added has come to enhance the others established before it. This growth strategy has helped to maintain the cohesive family atmosphere, fostering collaboration between the individual businesses.”

Teddy Louloudes of Chiles Hospitality

“Anna Maria Bake House is the sweetest part of Chiles Hospitality. Inspired by ancient grains and traditional baking methods, Anna Maria Bake House began as a small segment responsible for supplying the restaurants with breads and crackers to accompany the respective chef’s dishes. The bakery has since risen to the occasion of creating all of the featured desserts found on each menu as well as providing select items for online pre-order and pick-up at two locations.”

Chiles Hospitality’s Culinary Director, Seth Kondor and Anna Maria Bake House’s Head Baker, Teddy Louloudes are our guests.

Jim Harwood of Gamble Creek Farms

Chiles Hospitality’s Gamble Creek Farms is a 26-acre, organic, sustainable, working farm in Parrish, Florida committed to quality produce. Produce is delivered daily to Chiles Hospitality waterfront restaurants: Sandbar, Beach House, and Mar Vista.  There is also a year-round indoor Farm Stand featuring local products including a variety of baked goods from the Anna Maria Bake House.

“The crops that are currently being grown at Gamble Creek Farms are arugula, Kina Savoy, basil, green beans, bok choy, green cabbage, cilantro, collard greens, Kirby cucumbers, green kale, red and green bib lettuces, romaine, Italian parsley, squash blossoms, zucchini, yellow squash, and Pattypan squash.”

Gamble Creek Farms’ General Manager, Jim Harwood, takes a break from The Farm to join us.

David and Pamela Fay of Shogun Farms

The goal at Shogun Farms (David and Pamela Fay) has been to provide the best, natural feed, clean and organic Wild Boar meat through trapping and eradication of nuisance Boar that destroy crops or endanger other natural indigenous wildlife.

“After years of hunting and trapping wild boarDavid Fay had the idea to turn them into a clean and healthy food source. And since Florida has an estimated 1 million feral hogs / wild boar — the most in the country per square mile —Shogun Farms saw an opportunity to capitalize on that idea in a unique way. Basically a win-win situation; remove hogs from land plus a natural meat to provide to the consumers. 

But most importantly, The Fays believe that by treating these animals with respect and giving them the best life on the farm not only sets a higher standard for animal welfare but also produces a healthier, all-natural product for their customers.”

“Wild Boar meat is leaner, darker and intensely more flavorful than farm-raised. Naturally, the flavor of the meat is dependent upon the diet of the animal. Shogun Farms wild boar is all natural and on a free- range diet of nuts, grass, and locally grown vegetables. You can expect a sweet and nutty taste that is cleaner than more fatty protein options.”

Horacio Eagan of Sandbar

“For generations, people have been coming from across the globe to the Sandbar Seafood & Spirits on Anna Maria Island (the flagship of Chiles Hospitality since 1979) to experience a meal like no other. With toes in the sand, brilliant vistas and a great family atmosphere you are sure to create fantastic memories dining at the Sandbar.”

“You haven’t truly experienced a sunset celebration until you have dined with your toes in the sand as the sun sinks below the horizon of the Gulf of Mexico. If you haven’t checked this off of your bucket list, perhaps it is time to do so.” Horacio Eagan the Executive Chef at Sandbar joins us.

Brandi Craig of Chiles Hospitality

Mar Vista Dockside Restaurant & Pub (a Chiles Hospitality property) represents authentic Florida dockside dining. Mar Vista has a private beach, dining under the trees or on the covered patio, a wide variety of menu choices from burgers to fresh seafood, a full bar and a convenient package service with beer and wine. Take a break, relax with a drink, have a great meal, and enjoy all that Mar Vista has to offer.” Brandi Craig, the General Manager of Mar Vista Dockside Restaurant & Pub, is also our guest.

Show 355, January 11, 2020: Executive Chef Alejandra Padilla, Five Crowns & SideDoor Part One

Alejandra Padilla of Five Crowns and SidedoorThe iconic Five Crowns in Corona del Mar was established in 1965 and is a member of the Lawry’s family of fine-dining restaurants, which includes Lawry’s The Prime Rib with domestic locations in Beverly Hills, Chicago, Dallas, Las Vegas and the historic Tam O’Shanter in Los Angeles. Lawry’s Carvery, with locations in South Coast Plaza, Costa Mesa, and at L.A. LIVE, Los Angeles, represents the company’s unique quick-service concept.

SideDoor gastropub, recipient of Orange Coast Magazine’s “2010 Restaurant of the Year” Award and Corona del Mar’s first and only English gastropub, is also housed within the historic Five Crowns building; its primary entrance is on Poppy Street. They will be celebrating their 10th Anniversary in March.

We gently pull Executive Chef Alejandra Padilla away from her busy kitchen for a chat.

Show 69, April 12, 2014: Host Jet Tila and Producer Andy Harris

Chef Jet and Producer Andy preview the show.

Thoughtfully written food blogs proving genuinely useful information are seemingly ubiquitous now but they weren’t ten years ago. Happy 10th Anniversary to “Deep End Dining.”

There is a new addition to the booming Asian Night Market scene locally. A warm welcome to the first K-Town Night Market.

The most ambitious restaurant opening in the OC thus far this year is the long-awaited Provenance in Newport Beach. An impressive organic garden wraps around the perimeter of the restaurant’s spacious patio.

We’ll have a visit from a passionate young wine maker in Sonoma County who is creating limited production wines crafted his way with impressive results.

A local chef with substantial cooking credentials has opened a new, more personal restaurant in Pasadena. Chef Jet will provide the specifics.

The most famous barbeque joint in Mississippi has figured out a way to go national. Their popular sauces and marinades are now available in glass bottles at better food stores across the country.

It’s ice cream season. One of the most popular premium ice cream novelty items ever is the iconic It’s It. It’s SoCal cousin is the Cool-A-Coo. We have the scoop on both

All of this and lots more incredible deliciousness on Saturday’s show!

Show 69, April 12, 2014: Food blogger Eddie Lin of Deep End Dining

Eddie Lin of Deep End DiningEddie Lin is a larger than life food blogger. Fortunately he also knows what he’s writing about.

Ten years ago he created the always provocative Deep End Dining blog to provide a forum for his views. It’s a hit…

He is also Los Angeles Magazine’s Digest blogger.

Eddie is the author of Lonely Planet’s Extreme Cuisine. You’ve seen him on Travel Channel’s Bizarre Foods with Andrew Zimmern, Cooking Channel’s Eat Street, and as a guest judge on Bravo’s Top Chef Masters.

His working philosophy is one man’s “Yuck” is perhaps another’s “Yum.”

He’s putting together a sure-to-be-talked-about new documentary about the placenta as a possible vitamin-rich, food source. In some cultures it’s believed to have mystical restorative properties… Even “Bizarre Foods America’s” (Travel Channel) Andrew Zimmern is impressed.

Deep End Dining…”Daring. Different. Delicious. There’s high end dining. There’s low end dining. And then there’s everything else in between. We’d like to introduce you to another level – Deep End Dining. We are diners dedicated to seeking and devouring the food uncommon, cuisine exotic and entrees less ordered. Have an open appetite and get ready to plunge into…the Deep End.”

April 12: Deep End Dining, K-Town Night Market, Provenance OC, Argot Wines, Bruce Kalman, The Shed, It’s It, Cool-A-Coo

Podcasts

Segment One: Host Jet Tila and Producer Andy Harris
Segment Two: Food blogger Eddie Lin of Deep End Dining
Segment Three: Danny Park, Operations Partner, KTown Night Market, and Yong Kim, Co-Founder & Co-Owner, Seoul Sausage Company
Segment Four: Owner/Chef Cathy Pavlos, Provenance in Newport Beach
Segment Five: Justin Harmon, Winemaker, Argot Wine Company, Santa Rosa, CA
Segment Six: Executive Chef Bruce Kalman, Union Restaurant, Pasadena, CA
Segment Seven: HeadShedHead Brad Orrison, The Shed Barbeque & Blues Joint and The Shed Saucery, Ocean Springs, MS
Segment Eight: Jet Tila and Producer Andy Harris on the iconic premium ice cream novelty now back at Dodger Stadium, the Cool-A-Coo

Chef Jet and Producer Andy preview the show.

Thoughtfully written food blogs proving genuinely useful information are seemingly ubiquitous now but they weren’t ten years ago. Happy 10th Anniversary to “Deep End Dining.”

There is a new addition to the booming Asian Night Market scene locally. A warm welcome to the first K-Town Night Market.

The most ambitious restaurant opening in the OC thus far this year is the long-awaited Provenance in Newport Beach. An impressive organic garden wraps around the perimeter of the restaurant’s spacious patio.

We’ll have a visit from a passionate young wine maker in Sonoma County who is creating limited production wines crafted his way with impressive results.

A local chef with substantial cooking credentials has opened a new, more personal restaurant in Pasadena. Chef Jet will provide the specifics.

The most famous barbeque joint in Mississippi has figured out a way to go national. Their popular sauces and marinades are now available in glass bottles at better food stores across the country.

It’s ice cream season. One of the most popular premium ice cream novelty items ever is the iconic It’s It. It’s SoCal cousin is the Cool-A-Coo. We have the scoop on both…

All of this and lots more incredible deliciousness on Saturday’s show!

Eddie Lin of Deep End DiningEddie Lin is a larger than life food blogger. Fortunately he also knows what he’s writing about.

Ten years ago he created the always provocative Deep End Dining blog to provide a forum for his views. It’s a hit…

He is also Los Angeles Magazine’s Digest blogger.

Eddie is the author of Lonely Planet’s Extreme Cuisine. You’ve seen him on Travel Channel’s Bizarre Foods with Andrew Zimmern, Cooking Channel’s Eat Street, and as a guest judge on Bravo’s Top Chef Masters.

He’s working on a provocative new documentary about the placenta as a possible vitamin-rich, food source.

Deep End Dining…”Daring. Different. Delicious. There’s high end dining. There’s low end dining. And then there’s everything else in between. We’d like to introduce you to another level – Deep End Dining. We are diners dedicated to seeking and devouring the food uncommon, cuisine exotic and entrees less ordered. Have an open appetite and get ready to plunge into…the Deep End.”

Koreatown Night MarketNight Markets are hot right now in SoCal. It was only a matter of time before a Korean Night Market was organized.

KTown Night Market (a free event) is set for Friday, April 18th (4:00 p.m. to 12:00 a.m.) and Saturday, April 19th (2:00 p.m. to 12:00 a.m.) at the Robert F. Kennedy Community Schools in KoreaTown.

It’s a veritable buffet of great ethnic food including the best food trucks around curated by Seoul Sausage Co. (winners of Season 3 of Food Network’s “Great Food Truck Race.”

For the 1st time ever the winners of “Great Food Truck Race” from Seasons 1 to 3 (Grill ‘Em All, The Lime Truck & Seoul Sausage Co.) will all be together selling the food that made them famous nationwide.

“Our vision is for people to come and experience Korean food, Korean culture and Korean Entertainment.” Everyone is welcome!

Yong Kim of Seoul Sausage Co. and Danny Park, Operations Partner for KTown Night Market are our guests.

Cathy PavlosChef Cathy Pavlos’ Provenance – The Garden at Eastbluff in Newport Beach (Eastbluff Center) is the most anticipated restaurant opening in the OC this far this year. It’s been an anxious two years in the making…

Chef Cathy’s grandfather was a commercial farmer in Huntington Beach. She grew up eating and cooking only her grandfather’s farm raised produce, fresh fish from the docks in San Pedro, fresh fruits from family orchards in Whittier, and often proteins butchered on the farm. She spent 10-years in the local 4-H club raising horses, goats, lambs and rabbits. Her lamb and rabbits were sold commercially.

Provenance’s Mission Statement – Provenance is a neighborhood restaurant – the kind of restaurant you wish you had in your neighborhood. Our menu, with most items made in house from natural and/or organic products, is of consistently high quality and tailored to a simple as well as sophisticated taste and a moderately high budget. Our concept, anchored by our organic garden, will focus on California Cuisine and outstanding service. We will continue to grow and evolve with our customers and promote a friendly, fair, and creative work environment, while profitably providing unwavering attentive and knowledgeable service.

Provenance is already serving seven days a week. No lunch on Saturday and Sunday Farm Breakfast.

Justin Harmon of Argot WinesHow does a software engineer (and ex-chemical engineer) from Chicago find his way to Sonoma County and make the transition to becoming a serious winemaker who is respected by his peers? You’ll meet the passionate Justin Harmon and find out! His first home brew was a Cabernet made from a juice concentrate kit while still in Chicago.

He’s coming to Los Angeles on April 16th to showcase his wines @ a pop-up dinner prepared by Chef David Feau (ex-The Royce at The Langham Hotel in Pasadena) in Downtown Los Angeles organized by Learn About Wine.

Bruce Kalman on Union PasadenaBruce Kalman, who was previously the chef at the Churchill and Urbano Pizza Bar, has opened the 50-seat Union in Old Town Pasadena. It’s Kalman’s version of Northern Italian cuisine.

He’s known for making his pastas from scratch.

He’s an alum from the exclusive winner’s circle of Food Network’s “Chopped.”

His much praised polenta is from Pasadena’s Grist & Toll.

On April 13th Union debuts Sunday Family Suppers (Cena di Famiglia.) It’s three courses, including an ample platter of Italian desserts, for $39.

Brand Orrinson of the Shed BBQIf you’re from the South and love barbeque then you know the familiar catchphrase, “Get Fed at the Shed.”

It refers to The Shed Barbeque & Blues Joint in Ocean Springs, Mississippi.

The Shed was founded in 2002 by (brothers and sister) Brad and Brooke Orrison and their parents. The original shed was 330 square feet and was built by Brad. He was all of 24 and his sister was 19. With success it expanded to 15,000 square feet over the years. The ‘cue has garnered many serious BBQ competition awards. The Shed burned down in 2011 and was quickly rebuilt retaining the quirky charm of the original.

They have been all over Food TV. Guy Fieri “discovered” them for Food Network’s “Diners Drive-Ins & Dives” and they have also been on Travel Channel’s “Man v. Food.” Most recently they even had their own reality series on Food Network.

Their proprietary BBQ Sauces and Marinades have become so popular that they have packaged them in glass bottles for national distribution. They are preservative free, have no MSG, and no added colorings or artificial flavors. This line of their business will eventually be bigger than the BBQ restaurants.

Brad and his crew (including New Orleans Chef Rene Patout) were just here exhibiting (with great flair) at the Natural Products Expo West in Anaheim. You could taste any of their fine sauces on their fabulous tri-tip!

Cool a Coo Ice Cream SandwichesWe’re talking the best in premium ice cream novelties…

In a recent “What’s Cooking with Travis and Chef Jet Tila” segment (heard on Friday morning @ 7:50 a.m. on AM 830 KLAA) the guys were discussing their favorites in ballpark eats. Travis brought up the decadent subject of It’s It and Cool-As-Coo’s. Travis became a fan of the It’s It during his college years. For Jet, Cool-A-Coos bring back memories of Dodger Stadium. We’ll explore these rich vanilla ice cream sandwich treats dipped in chocolate and topped on both sides with an oatmeal cookie. Both are made right here in California.

Both have great background stories. Unfortunately only one of them is available to enjoy outside of a Ball Park!

Podcasts

Segment One: Host Jet Tila and Producer Andy Harris
Segment Two: Food blogger Eddie Lin of Deep End Dining
Segment Three: Danny Park, Operations Partner, KTown Night Market, and Yong Kim, Co-Founder & Co-Owner, Seoul Sausage Company
Segment Four: Owner/Chef Cathy Pavlos, Provenance in Newport Beach
Segment Five: Justin Harmon, Winemaker, Argot Wine Company, Santa Rosa, CA
Segment Six: Executive Chef Bruce Kalman, Union Restaurant, Pasadena, CA
Segment Seven: HeadShedHead Brad Orrison, The Shed Barbeque & Blues Joint and The Shed Saucery, Ocean Springs, MS
Segment Eight: Jet Tila and Producer Andy Harris on the iconic premium ice cream novelty now back at Dodger Stadium, the Cool-A-Coo