Show 257, January 20, 2018: Show Preview with Co-Host Andy Harris

Now a tempting preview of this Saturday’s mouthwatering show. It’s not, with profuse apologies, for dieters. If we’re successful we will always leave you incredibly hungry and thirsty. In our case, upon careful reflection, that’s probably a pretty good thing… Keep in mind we’re always here with you live every Saturday morning with a fresh show.

Dan Tapia and barman John Putman of 4th an d Olive in Long BeachFirst a quick overview of the Forks, Corks & Pork Dinner at 4th & Olive Bistro and Wine Bar with Proprietor Dan Tapia. 4th & Olive Bistro & Wine Bar Executive Chef Alex McGroarty has partnered with Long Beach Chef Paul Buchanan, proprietor of Primal Alchemy Caterers, to design a multi-course dinner menu featuring pork in every course. The upcoming Forks, Corks & Pork dinner menu is available one night only, January 21st from 5-10pm at 4th & Olive Bistro & Wine Bar. The four- course plus amuse bouche and dessert menu is priced at $65 per guest and an optional beer/wine pairing is available.

Every home-brewers’ dream is to create a craft beer that is appealing enough to go into commercial production. Viceland’s “Beerland” with host Meg Gill of Golden Road Brewing makes that dream a reality. For Season 2 Meg traveled to four US cities/regions and sought out the best home-brewers. Each finalist in those cities then competed at Los Angeles’ Golden Road Brewery in the Finale to decide the winner of “Beerland” Season 2. That style, Man-Go-War, was then brewed on Golden Road’s 50-barrel system and is now available at retail in cans. The winning team are professional lifeguards from Sebastian, Florida. Michael Flinn and Jonathan Billings, join us.

Chef Pascal Olhats of Pascal San Juan Capistrano is recognized as the Dean of French Chefs in Orange County. 2018 marks his 30th year of being an independent restaurateur in Orange County. There will be special celebrations and menus to commemorate this worthy occasion. On Sunday, February 25th Pacal is hosting the 2nd year of The Gray Event benefit at Sherman Gardens to raise needed funds for the Save Elephant Foundation to rescue at-risk elephants in Thailand. We’ll chat with Chef Pascal.

Cameron Douglas enjoys the distinction of being New Zealand’s first certified Master Sommelier. He serves on the Board for the Court of Master Sommeliers Americas. He takes his position as unofficial Ambassador for New Zealand wine very seriously. Cameron is an experienced wine writer, commentator, judge, reviewer, presenter and consultant. Cameron also serves as the curator for NZ Wine Navigator.

There is lots more to know about premium New Zealand wines than simply the big name grassy, Sauvignon Blancs. We’ll meet him.

Our resident Meatheads from West Coast Prime Meats, Terry Hanks and Jay Henderson are back with a meaty discussion of Kobe and Wagu Beef. We’ll get the honest 411 on Japanese Wagyu (the real deal) and American and Australian Wagyu. We’ll also find out what the coveted A5 is. Do the pampered cattle really get daily massages and drink beer?

Our always informed Co-Host, Chef Andrew Gruel, will share (and explain) in his continuing series hospitality business trends he sees for 2018. Here’s a real hot button issue…One of the major credit card companies, in a test, is incentivizing restaurants to use credit cards exclusively for payment. No cash accepted…Is a cashless restaurant good hospitality?

All of this and heaping helpings of extra deliciousness on this week’s show!

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Show 211, February 18, 2017: Dan Tapia, Proprietor, 4th and Olive Restaurant, Long Beach

Dan Tapia and barman John Putman of 4th an d Olive in Long BeachThe newly opened 4th and Olive in the East Village of Long Beach is a traditional Franco-German restaurant and beer garden serving Alsatian style food. Under the culinary direction of Chef Alex McGroarty, the restaurant features housemade dishes such as sausages, braised meats, pretzels, sauerkraut and other comfort foods of the region, plus unique European beers and wines.

Unique to the restaurant industry, disabled veterans were actively recruited to staff 4th and Olive, resulting in a 50 per cent make up of current employees. Tapia, a proud Navy veteran and recovering quadriplegic himself who was injured during a stint in the Navy and currently uses a cane, is committed to creating jobs for other disabled vets that are having difficulty finding employment because of their physical challenges. The layout of the restaurant and kitchen were designed with these challenges in mind.

Smoked Salmon Toast for Brunch at 4th and Olive“The 4th and Olive team is excited to serve authentic Alsatian style food to food lovers in Long Beach,” Tapia said. “Along with our great menu and friendly service, my personal goal is to bring attention to the challenges other disabled vets face when they are willing and capable of doing just as good a job as an able-bodied person.”

Weekend Brunch (think German Pancake) is served Saturday and Sunday, 10am – 3pm. The restaurant is open for dinner 4:30 – 10pm Monday through Thursday and 4:30 – 11pm Friday and Saturday.

Proprietor Dan Tapia is our guest.

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Show 148, November 28, 2015: DINE LBC Holiday Cocktail Contest

Dan TapiaThe first DINE LBC Long Beach Restaurant Week Holiday Cocktail Contest was held at The Sky Room’s Cielo rooftop lounge on November 15th. Five amateur finalists were selected (out of dozens of qualified entries) to create their concoctions in front of a panel of five thirsty judges, including the Executive Producer of the “SoCal Restaurant Show.” and noted food writer Anne Marie Panoringan (OC Weekly’s “On the Line” columnist.)

Little Drummer Boy Cocktail by Dan TapiaThe cocktails were scored on the basis of Creativity of Ingredients, Taste/Flavor, Presentation and Likely to Order at The Sky Room. After careful deliberation the Judges’ decision for the First Place Winner was unanimous and Dan Tapia, the creator of Little Drummer Boy, joins us. The cocktail is a creative variation of a Hot Toddy. It’s his Thanksgiving Dinner specialty for a crowd.

Dan’s prize was a pair of JetBlue Travel Certificates for anywhere JetBlue flies domestically.

Dine LBC – Long Beach Restaurant Week is taking place April 23 – May 1, 2016! Held annually, Dine LBC features value-oriented, three course menus from dozens of Long Beach’s best restaurants in twelve unique neighborhoods throughout the city.

Each participating restaurant offers a three-course menu priced at $20, $30, $40 or $50, per guest either with wine pairing options at fine dining locations OR dinner for two priced at $20, $30, $40 or $50, where diners share an appetizer, each enjoy their own entree, then share a dessert at more casual establishments.

Dan Tapia, a Navy veteran, is opening 4th & Olive in Long Beach in January. The concept for the restaurant is a Franco-German beer and wine garden serving Alsatian-inspired food. He’ll employ as many veterans as possible.

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