Show 304, December 29, 2018: Restaurateur Trisha Langer, Daughter’s Deli – A Family Tradition, West Hollywood

Tricia LangerLanger’s Deli’s pastrami is legendary in Jewish deli appreciators’ circles. In 2001 Langer’s was awarded the distinction of “America’s Classics” by The James Beard Foundation, a prestigious honor for an independent, family-owned restaurant. Trisha Langer is the granddaughter of Al Langer, the founder of Langer’s Deli located across the street from MacArthur Park in Los Angeles.

After many years learning the deli trade at Langer’s from her Grandparents and Father (Al) she has branched off on her own (with her husband) to found Daughter’s Deli – A Family Tradition in the heart of The Sunset Strip in West Hollywood.

It’s a more modest establishment in size than Langer’s but the pastrami is still outstanding and hand carved. You order at the counter and your food is delivered to your table. There is also comfortable covered patio seating with a view of the action on the Sunset Strip. It’s breakfast and lunch, 7-days.

“Growing up with a family in the Deli business exposed me to a world of tastes, smells, stories, and experiences I wouldn’t have had otherwise. My first job as a little girl was rolling swiss cheese under the supervision of my Nana because I wasn’t old or tall enough to make my own catering tray for the holidays. Years later after graduating college and realizing the restaurant business was in my blood, I went to work with my family as they taught me some of the tricks and trades of the business. I spent fourteen years being mentored by my father bonding over Family traditions and recipes created by my Nana, Papa, and himself over the years.”

“In 2015, I married a family man who had passion for the restaurant business. He insists the moment he fell in love with me is when he asked how my day was, and I told him I had to pull my hair back and hand cut pastrami that day with my dad because we were busy. Three years later after having two sons, I decided to begin a new venture with him to create something like my family had created for me. Daughter’s Deli is a place we hope will emulate the feeling of A Family Tradition while serving quality food.” – Trisha Langer

We pull Trisha away from skillfully hand-slicing the ethereal pastrami for a visit.

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Show 172, May 21, 2016: Carlyn Berghoff, Chief Executive Officer, Berghoff Catering & Restaurant Group, Chicago

Carlyn BerghoffThe Berghoff is a celebrated institution in Chicago and was inaugurated as a James Beard America’s Classic establishment in 1999. It’s also prominently featured in the new book, James Beard’s All-American Eats – Recipes and Stories From Our Best-Loved Local Restaurants. Carlyn Berghoff, representing the fourth generation of proud Berghoff Family stewardship, is our guest.

The Berghoff first opened in 1898 as a men-only saloon whose sole menu items were the corned beef sandwiches served free with the purchase of a stein of the German-born owners’ proprietary beer. Over the years the spot evolved into a beloved full-service restaurant famous for traditional German fare like wiener schnitzel, knockwurst, spaetzli, and creamed herring.

The Berghoff was briefly closed in 2005 by its third-generation owners, but the restaurant’s basement café resumed business shortly thereafter, and in 2007 the entire restaurant again opened its doors and revealed a new menu that features several less iconically Bavarian items.

Although some of the dishes might be lighter, the restaurant still sells its famous Berghoff Root Beer and hosts an annual Oktoberfest. Berghoff also operates a café at O’Hare, serving sandwiches and beer.

Carlyn is also the author of three Berghoff-related cookbooks. Her most recent effort is Cooking for Your Gluten-Free Teen: Everyday Foods the Whole Family Will Love. It’s told from Carlyn’s and her teenage daughter’s, Sarah’s, perspective.

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Show 166, April 2, 2016: Show Preview with Executive Producer & Co-Host Andy Harris & Chef Andrew Gruel

Andrew Gruel and his son WilliamExecutive Chef Andrew Gruel of the rapidly growing Slapfish empire with restaurants in Huntington Beach, Laguna Beach, Newport Beach, LAX, Irvine at UCI and, now, Brea, is back as today’s special Guest Host.

Now an enticing peek at Saturday’s provocatively decadent show and not, with profuse apologies, for dieters. If we’re doing it right we will always leave you hungry and thirsty. In our case that’s actually a good thing…

For the last ten years Executive Chef Michael Lomonaco has been at the culinary helm of Porter House New York at 10 Columbus Circle in Time Warner Center. After a carefully orchestrated month’s renovation the establishment has reopened as Porter House Bar & Grill. We’ll hear what’s new on the grill from Chef Lomonaco himself.

Every town has one: a humble restaurant serving up soul-satisfying food, a place that joins the whole community together. Since 1998, the James Beard Foundation has recognized nearly one hundred such establishments – local eateries distinguished as timeless institutions within their communities – by honoring them with their America’s Classic Awards. Newly published from The James Beard Foundation is James Beard’s All-American Eats – Recipes and Stories from Our Best-Loved Local Restaurants. Joining us is Bricia Lopez of Guelaguetza (a 2015 Award Winner) and Alison Tozzi Liu, Editorial Director of JBF Media.

The annual Dine LBC – Long Beach Restaurant Week is taking place April 23 – May 1, 2016. Each participating restaurant from twelve unique neighborhoods in the city offers a three course menu priced at $20, $30, $40 or $50, either per guest 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. Producer Terri Henry and Chef Philip Pretty of Restauration (a participating restaurant) are our guests.

Native Son Alehouse opened in Downtown Santa Ana in the Summer of 2014. It’s a relaxed, laid-back hangout with a rooftop lounge known for its extensive selection of 27 rotating, hand-selected craft brews on tap. We’ll tap the keg for all the 411 with proprietor Jon Sanchez.

When it comes to fresh seafood the term “Organic” is starting to be thrown around quite regularly. With fish and other seafood what does the organic label really mean? Are there even accepted standards in the United States for using this on a label? Our own resident seafood authority, Chef Andrew Gruel of Slapfish, will clear the haze for us on this one

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

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Show 166, April 2, 2016: The James Beard Foundation’s America’s Classics Awards Continues…

Alison Tozzi IiuWe resume with Alison Tozzi Liu, Editorial Director, JBF Media and Bricia Lopez of Guelaguetza (America’s Classics Award-Winner, 2015.)

Here’s Guelaguetza’s official video shown at The Beard Awards ceremony in Chicago in 2015 as part of the presentation of their America’s Classics Award:

Every town has one: a humble restaurant serving up soul-satisfying food, a place that joins the whole community together. Since 1998, the James Beard Foundation has recognized nearly one hundred such establishments – local eateries distinguished as timeless institutions within their communities – by honoring them with their America’s Classic Awards.

Guelaguetza is the most recent Los Angeles area recipient (2015) of The James Beard Foundation’s America’s Classics Award. Other area recipients are Langer’s Delicatessen, Philippe the Original and Yuca’s Hut.

Guelaguetza is well represented in the newly published James Beard’s All-American Eats: Recipes and Stories from Our Best-Loved Local Restaurants from the James Beard Foundation and Rizzoli. Bricia contributes an oral history of Guelaguetza along with their signature recipe for Estofado de Pollo (Chicken Estofado.)

“Guelaguetza first opened its doors in 1994 by immigrant husband and wife Fernando Lopez and Maria Monterrubio. Since then, our goal at Guelaguetza has been to showcase the best of our family recipes and stay true to authentic Oaxacan ingredients. Guelaguetza’s mission is for all of its patrons to live and experience Oaxaca through all of its dishes.

Today, Mr. and Mrs. Lopez are retired and have paved the way for their children, Paulina, Fernando Jr, Elizabeth and Bricia Lopez. This new generation of Oaxaqueños has taken upon themselves the responsibility of not only continuing their family’s restaurant success but also expanding its legacy. The Lopez’s have undoubtedly become ambassadors to Oaxacan cuisine in Los Angeles.

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April 2: Michael Lomonaco, America’s Classics, Philip Pretty, Native Son Alehouse, Andrew Gruel

Podcasts

Segment One: Show Preview with Executive Producer & Co-Host Andy Harris & Chef Andrew Gruel
Segment Two: Executive Chef/Partner Michael Lomonaco, Porter House Bar and Grill, New York
Segment Three: The James Beard Foundation’s America’s Classics Awards Part One
Segment Four: The James Beard Foundation’s America’s Classics Awards Part Two
Segment Five: Chef Philip Pretty, Restauration, Long Beach Part One
Segment Six: Chef Philip Pretty, Restauration, Long Beach Part Two
Segment Seven: Jon Sanchez, Native Son Alehouse, Santa Ana
Segment Eight: “Organic” Seafood with Chef Andrew Gruel

Executive Chef Andrew Gruel of the rapidly growing Slapfish empire with restaurants in Huntington Beach, Laguna Beach, Newport Beach, LAX, Irvine at UCI and, now, Brea, is back as today’s special Guest Host.

Now an enticing peek at Saturday’s provocatively decadent show and not, with profuse apologies, for dieters. If we’re doing it right we will always leave you hungry and thirsty. In our case that’s actually a good thing…

For the last ten years Chef Michael Lomonaco has been at the culinary helm of Porter House New York at 10 Columbus Circle in Time Warner Center. After a carefully orchestrated month’s renovation the establishment has reopened as Porter House Bar & Grill. We’ll hear what’s new on the grill from Chef Lomonaco himself.

Every town has one: a humble restaurant serving up soul-satisfying food, a place that joins the whole community together. Since 1998, the James Beard Foundation has recognized nearly one hundred such establishments – local eateries distinguished as timeless institutions within their communities – by honoring them with their America’s Classic Awards. Newly published from The James Beard Foundation is James Beard’s All-American Eats – Recipes and Stories from Our Best-Loved Local Restaurants. Joining us is Bricia Lopez of Guelaguetza (a 2015 Award Winner) and Alison Tozzi Liu, Editorial Director of JBF Media.

The annual Dine LBC – Long Beach Restaurant Week is taking place April 23 – May 1, 2016. Each participating restaurant from twelve unique neighborhoods in the city offers a three course menu priced at $20, $30, $40 or $50, either per guest 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. Producer Terri Henry and Chef Philip Pretty of Restauration (a participating restaurant) are our guests.

Native Son Alehouse opened in Downtown Santa Ana in the Summer of 2014. It’s a relaxed, laid-back hangout with a rooftop lounge known for its extensive selection of 27 rotating, hand-selected craft brews on tap. We’ll tap the keg for all the 411 with proprietor Jon Sanchez.

When it comes to fresh seafood the term “Organic” is starting to be thrown around quite regularly. With fish and other seafood what does organic really mean? Are there even accepted standards for using this on a label? Our own resident seafood authority, Chef Andrew Gruel of Slapfish, will clear the haze for us on this one.

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

Michael LomonacoFor the last ten years Chef Michael Lomonaco has been at the culinary helm of Porter House New York at 10 Columbus Circle in Time Warner Center. After a carefully orchestrated month’s renovation the establishment has reopened as Porter House Bar & Grill.

Michael Lomonaco, Chef and Managing Partner of Porter House New York, has dedicated his life to the American kitchen, celebrating the generosity and abundance of the American spirit with food that is equally bountiful, bold and filled with flavor. A native New Yorker and veteran of the New York restaurant scene, Chef Lomonaco has brought his cuisine and leadership to some of New York’s most iconic restaurants. Along with returning glory to the storied ‘21 Club’, reviving the reputation to the magnificent Windows on the World and the memorable Wild Blue, Chef Lomonaco has been a well-respected, long-term participant in New York’s food world.

In 2006 Chef Lomonaco teamed up with Kenneth Himmel, an esteemed developer and restaurant operator, to bring Porter House New York and the neighboring Center Bar to the Time Warner Center.

We’ll hear what’s new from Chef Lomonaco himself.

Bricia LopezEvery town has one: a humble restaurant serving up soul-satisfying food, a place that joins the whole community together. Since 1998, the James Beard Foundation has recognized nearly one hundred such establishments – local eateries distinguished as timeless institutions within their communities – by honoring them with their America’s Classic Awards.

Newly published from The James Beard Foundation is James Beard’s All-American Eats – Recipes and Stories from Our Best-Loved Local Restaurants. This impressive reference book also compiles over 75 tested recipes from these beloved restaurants so the home cook can re-create regional favorites such as The Shed’s Red Chile Enchiladas, Frank Pepe’s White Clam Pizza and Guelaguetza’s Chicken Estofado.

Joining us is Bricia Lopez of Guelaguetza (a 2015 America’s Classics Award Winner) and Alison Tozzi Liu, Editorial Director of JBF Media.

Alison Tozzi IiuGuelaguetza is the most recent Los Angeles area recipient (2015) of The James Beard Foundation’s America’s Classics Award. Other area recipients are Langer’s Delicatessen, Philippe the Original and Yuca’s Hut.

“Guelaguetza first opened its doors in 1994 by immigrant husband and wife Fernando Lopez and Maria Monterrubio. Since then, our goal at Guelaguetza has been to showcase the best of our family recipes and stay true to authentic Oaxacan ingredients. Guelaguetza’s mission is for all of its patrons to live and experience Oaxaca through all of its dishes.

Today, Mr. and Mrs. Lopez are retired and have paved the way for their children, Paulina, Fernando Jr, Elizabeth and Bricia Lopez.  This new generation of Oaxaqueños has taken upon themselves the responsibility of not only continuing their family’s restaurant success but also expanding its legacy. The Lopez’s have undoubtedly become ambassadors to Oaxacan cuisine in Los Angeles.

philip-prettyThe annual Dine LBC – Long Beach Restaurant Week is taking place April 23 – May 1, 2016. Each participating restaurant from twelve unique neighborhoods in the city offers a three course menu priced at $20, $30, $40 or $50, either per guest 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.

Producer Terri Henry and Chef Philip Pretty of Restauration (a participating restaurant) are our guests with all the hunger-inducing specifics.

DINE LBC – Long Beach Restaurant Week is April 23 to May 1, 2016. Experience cuisine that delights the palate and defines the art of dining in Long Beach. 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.

“What’s old is new again. Restauration 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.”

“Menus for Restauration 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 large bottles from all over the world. The comprehensive wine list highlights small producers from California and other unique wine growing regions from afar.”

Jon SanchezNative Son Alehouse opened in Downtown Santa Ana in the Summer of 2014. It’s a relaxed, laid-back hangout with a rooftop lounge known for its extensive selection of 27 rotating, hand-selected craft brews on tap.

There is a limited menu of nibbles available to go along with the craft beer. The Brussel Chips are a particular favorite.

Just concluded is their own version of March Madness, the Thursday Thursday Championship Bracket. 12 craft breweries have been competing. It came down to The Finals with Almanac Beer Co. from the Bay Area pitted again Anaheim’s Noble Ale House.

We’ll tap the keg for all the 411 with proprietor Jon Sanchez.

Andrew Gruel at the AM830 KLAA StudiosWhen it comes to fresh seafood the term “Organic” is starting to be thrown around quite regularly as a buzzword. With fish and other seafood what does organic really mean? Are there even accepted standards for using this on a label? We’ll find out…

Our own resident seafood authority, Chef Andrew Gruel, will expertly clear the haze for us on this one.

Podcasts

Segment One: Show Preview with Executive Producer & Co-Host Andy Harris & Chef Andrew Gruel
Segment Two: Executive Chef/Partner Michael Lomonaco, Porter House Bar and Grill, New York
Segment Three: The James Beard Foundation’s America’s Classics Awards Part One
Segment Four: The James Beard Foundation’s America’s Classics Awards Part Two
Segment Five: Chef Philip Pretty, Restauration, Long Beach Part One
Segment Six: Chef Philip Pretty, Restauration, Long Beach Part Two
Segment Seven: Jon Sanchez, Native Son Alehouse, Santa Ana
Segment Eight: “Organic” Seafood with Chef Andrew Gruel

Show 124, May 30, 2015: C-CAP Los Angeles’ Eric Boardman & Bricia Lopez of Guelaguetza

Eric BoardmanEric Boardman continues his coverage of C-CAP’s 2015 Scholarship Awards for L.A. County.

“Hard work, good grades, and a lot of broken eggs paid off for Hannah Chang of Hoover High School and Jose Gordillo of Manual Arts High School, who both received full-tuition scholarships in Culinary Arts. Jose will attend the Culinary Institute of America (CIA) in Hyde Park, NY and Hannah Chang will study at Johnson & Wales University in Providence, RI come fall. Isabel Castro of Carson High School received the Art Institute National Scholarship.

Bricia LopezBricia Lopez, the engaging co-owner (with her brother and sister) of Guelaguetza in Koreatown is back with us. On May 4th she was in Chicago at The James Beard Foundation Awards at the Lyric Opera to receive the America’s Classics Award. This is an especially noteworthy honor as the Award for Guelaguetza was the only Beard Award received by a Southern California chef or restaurant this year.

The America’s Classic Award is an honor given to regional establishments, often family-owned, that are treasured for their quality food, local character, and lasting appeal.

Guelaguetza, founded by Fernando Lopez in 1994, is the center of Oaxacan life in Los Angeles, and the setting for countless quinceaneras, weddings, and anniversaries. A sprawling restaurant located in Koreatown, it features live music on a bandstand every night. Open for breakfast, lunch and dinner, the restaurant attracts both homesick Oaxacans and foodies in search of honest Oaxacan foods.

We’ll hear about her once-in-a-lifetime adventures in Chicago with her Family (including dinner at Paul Kahan’s The Publican) and alongside the true luminaries of the food world. Perhaps a bit of Champagne enjoyed along the way…

 

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Show 119, April 25, 2015: Show Preview with Producer & Co-Host Andy Harris

It’s celebrity chef season on the “SoCal Restaurant Show” and we’re well-represented ! Now a preview of today’s delightfully overstuffed show.

First, a recap of “The Big Cheese” Grilled Cheese Festival & Competition held last Monday night, April 20th at Provisions Market in Orange hosted by The OC Baking Co. and Provisions Market and benefiting You Are Special, a local nonprofit that operates a food pantry to feed the hungry in the Orange Community.

One of the most exciting collections of Awards presented by the James Beard Foundation annually is the America’s Classics. This honor is given to regional establishments, often family-owned, that are treasured for their quality food, local character, and lasting appeal. One of the five recipients for 2015 is Los Angeles’ Guelaguetza located in Koreatown and founded in 1994. Representing the second generation of proud family ownership is our in-studio guest, Bricia Lopez.

A really unusual Rioja Gran Reserva Dinner featuring incredible vintage years from Spain’s Bodegas Faustino is coming up at Scott’s Restaurant in Costa Mesa on Thursday evening May 7th. This is part of the ongoing Wine Exchange’s Wine + Food series. The 2001 Gran Reserva was selected by Decanter magazine as their “Wine of the Year” in 2013. Scott’s Executive Chef Michael Doctulero has created a dazzling four-course menu especially for the evening. Chef Doctulero and Wine Exchange’s Kyle Meyer join us with all the salivating details.

Chef Jet Tila, the Emeritus Host of the “SoCal Restaurant Show,” really needs no introduction. He’s the Royal Thai Government’s official Culinary Ambassador to the United States. Jet is the most-used permanent solo judge on Food Network’s hit series, “Cutthroat Kitchen” with host Alton Brown. Jet is with us to discuss his participation in Food Network’s upcoming “Chopped All-Stars Tournament.” A cool $75,000 is on the line for the winning celebrity chef’s charity!

ou know celebrity chef Eric Greenspan from his National Geographic Channel series, “Eric Greenspan is Hungry.” Chef Eric is back on Food Network with the “Chopped All-Star Tournament: Part 1.” It premiers on Tuesday, April 28th. Each celebrity chef is playing for the $75,000 grand prize for their favorite charity. In Heat 1 Chef Eric is pitted against Madison Cowan, Brian Malarkey and Art Smith.

The Winery Restaurant & Wine Bar presents its 7th Annual “Sunday in the Vineyard” fundraiser on Sunday, May 17th, 2015 from 2:00 p.m. to 5:00 p.m. The benefit features a wine tasting with more than 80 wines, many of which are considered unique and rare finds from boutique wineries spanning the globe. The walk-around event will be held alongside a collection of rare automobiles at the Marconi Automotive Museum in Tustin. It benefits the Marconi Foundation for Kids and the Eddie Guardado Foundation. The afternoon also includes a sampling of passed hors d’oeuvres by The Winery’s Executive Chef and Partner, Yvon Goetz along with live and silent auctions. Priscilla Marconi, representing The Marconi Foundation For Kids, is our guest.

San Diegans fondly remember Chef Riko Bartolome as the chef/proprietor of the highly regarded Asia –Vous in Escondido. Chef Riko is now the executive chef of Montage Kapalua Bay in Maui where he oversees all culinary experiences there including the resort’s signature restaurant, Cane & Canoe. Chef Riko joins us from Maui.

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

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Show 119, April 25, 2015: Bricia Lopez and Fernando Lopez, Jr, Guelaguetza

Bricia LopezOne of the most exciting series of Awards presented by the James Beard Foundation annually is the America’s Classics. This honor is given to regional establishments, often family-owned, that are treasured for their quality food, local character, and lasting appeal. One of the five recipients for 2015 is Los Angeles’ Guelaguetza located in Koreatown and founded in 1994. This year’s honorees will be celebrated at the 25th anniversary James Beard Foundation Awards taking place on Monday, May 4th at Lyric Opera of Chicago.

Bricia Lopez, one of the four children of Fernando Lopez and Maria de Jesus, now runs the restaurant along with her brother, Fernando Lopez, Jr., and her sister, Paulina Lopez. They have added a mescal bar and often bring in top producers from Mexico for seminars. The real star, however, remains the soulful Oaxacan food, including enfrijolados, tamales steamed in banana leaves with mole, bowls of goat stew, and big rounds of tiayudas, baked corn tortillas topped with semi-dried beef, Oaxacan cheese, and sometimes even grasshoppers.

Bricia and Fernando talk about how they all work together at Guelaguetza and what restaurants are on the dining list for the time they will be in Chicago for The Beard Awards. Their sister, Paulina, also is in the business keeping the books. Fernando explains the mystery of how Guelaguetza, a Oaxacan restaurant, came to be located in Koreatown.

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April 25: Bricia Lopez, Wine Exchange, Scott’s Restaurant, Jet Tila, Eric Greenspan, Marconi Foundation For Kids, Montage Kapalua Bay

Podcasts

Segment One: Show Preview with Producer & Co-Host Andy Harris
Segment Two: Bricia Lopez, Guelaguetza, Los Angeles
Segment Three: Wine Exchange’s Rioja Gran Reserva Dinner
Segment Four: Chef Jet Tila
Segment Five: Chef Eric Greenspan
Segment Six: Sunday in the Vineyard Benefit
Segment Seven: Executive Chef Riko Bartolome, Montage Kapalua Bay, Maui
Segment Eight: Bricia Lopez and Fernando Lopez, Jr, Guelaguetza

It’s celebrity chef season on the “SoCal Restaurant Show” and we’re well-represented ! Now a preview of today’s delightfully overstuffed show.

One of the most exciting collections of Awards presented by the James Beard Foundation annually is the America’s Classics. This honor is given to regional establishments, often family-owned, that are treasured for their quality food, local character, and lasting appeal. One of the five recipients for 2015 is Los Angeles’ Guelaguetza located in Koreatown and founded in 1994. Representing the second generation of proud family ownership is our in-studio guest, Bricia Lopez.

A really unusual Rioja Gran Reserva Dinner featuring incredible vintage years from Spain’s Bodegas Faustino is coming up at Scott’s Restaurant in Costa Mesa on Thursday evening May 7th. This is part of the ongoing Wine Exchange’s Wine + Food series. The 2001 Gran Reserva was selected by Decanter magazine as their “Wine of the Year” in 2013. Scott’s Executive Chef Michael Doctulero has created a dazzling four-course menu especially for the evening. Chef Doctulero and Wine Exchange’s Kyle Meyer join us with all the salivating details.

Chef Jet Tila, the Emeritus Host of the “SoCal Restaurant Show,” really needs no introduction. He’s the Royal Thai Government’s official Culinary Ambassador to the United States. Jet is the most-used permanent solo judge on Food Network’s hit series, “Cutthroat Kitchen” with host Alton Brown. Jet is with us to discuss his participation in Food Network’s upcoming “Chopped All-Stars Tournament.” A cool $75,000 is on the line for the winning celebrity chef’s charity!

ou know celebrity chef Eric Greenspan from his National Geographic Channel series, “Eric Greenspan is Hungry.” Chef Eric is back on Food Network with the “Chopped All-Star Tournament : Part 1.” It premiers on Tuesday, April 28th. Each celebrity chef is playing for the $75,000 grand prize for their favorite charity. In Heat 1 Chef Eric is pitted against Madison Cowan, Brian Malarkey and Art Smith.

The Winery Restaurant & Wine Bar presents its 7th Annual “Sunday in the Vineyard” fundraiser on Sunday, May 17th, 2015 from 2:00 p.m. to 5:00 p.m. The benefit features a wine tasting with more than 80 wines, many of which are considered unique and rare finds from boutique wineries spanning the globe. The walk-around event will be held alongside a collection of rare automobiles at the Marconi Automotive Museum in Tustin. It benefits the Marconi Foundation for Kids and the Eddie Guardado Foundation. The afternoon also includes a sampling of passed hors d’oeuvres by The Winery’s Executive Chef and Partner, Yvon Goetz, along with live and silent auctions. Priscilla Marconi, representing The Marconi Foundation For Kids, is our guest.

San Diegans fondly remember Chef Riko Bartolome as the chef/proprietor of the highly regarded Asia –Vous in Escondido. Chef Riko is now the executive chef of Montage Kapalua Bay in Maui where he oversees all culinary experiences there including the resort’s signature restaurant, Cane & Canoe. Chef Riko joins us from Maui.

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

Bricia LopezOne of the most exciting series of Awards presented by the James Beard Foundation annually is the America’s Classics. This honor is given to regional establishments, often family-owned, that are treasured for their quality food, local character, and lasting appeal. One of the five recipients for 2015 is Los Angeles’ Guelaguetza located in Koreatown and founded in 1994. This year’s honorees will be celebrated at the 25th anniversary James Beard Foundation Awards taking place on Monday, May 4th at Lyric Opera of Chicago.

Guelaguetza, founded by Fernando Lopez in 1994, is the center of Oaxacan life in Los Angeles, and the setting for countless quinceaneras, weddings, and anniversaries. A sprawling restaurant located in Koreatown, it features live music on a bandstand every night. Open for breakfast, lunch and dinner, the restaurant draws both homesick Oaxacans and outlanders in search of honest Oaxacan foods.

Representing the proud second generation of family ownership is our in-studio guest, Bricia Lopez.

Michael DoctuleroA really unusual Rioja Gran Reserva Dinner featuring a series of incredible vintage years from Spain’s Bodegas Faustino is coming up at Scott’s Restaurant in Costa Mesa on Thursday evening May 7th. This is part of the ongoing Wine Exchange’s Wine + Food series. Scott’s Executive Chef Michael Doctulero has created a dazzling, all-original four-course menu for the evening.

The 2001 Gran Reserva was selected by Decanter magazine as their “Wine of the Year” in 2013. The Bodegas Faustino wines show the love for the land and the expertise of a family of winemakers with a tradition of winemaking for over 150 years.

Being poured at the Scott’s evening are the 1964, ’71, ’85, ’87, ’90, ’91 and 2001 Gran Reserva vintages, as well as a preview of the heralded 2004 Gran Reserva.

Tickets are $179 per guest, all inclusive. The evening will sell-out.

Chef Doctulero and Wine Exchange’s Kyle Meyer (President and Director of Purchasing) join us with all the salivating details.

Jet Tila and a heritage pig at Cochon 555 in 2013Chef Jet Tila, the Emeritus Host of the “SoCal Restaurant Show” really needs no introduction. He’s the Royal Thai Government’s official Culinary Ambassador to the United States. He’s involved with Stir Market on Beverly Blvd. Jet is the most-used permanent solo judge on Food Network’s Cutthroat Kitchen with host Alton Brown.

Jet is with us to discuss his participation in Food Network’s upcoming “Chopped All-Stars Tournament.” A cool $75,000 is on the line for the winning celebrity chef’s charity!

Jet’s heat is “All-Stars Tournament: Part 4” where there is just one more spot in the Grand Finale up for grabs. Competing with Chef Jet are Rocco DiSpiritio, Fabio Viviani and Lee Anne Wong. “The All-Stars open the appetizer baskets and find a succulent seafood and an Asian pastry. In the entrée round, the chefs will need to get creative in order to cook a perfect piece of beef in time. And some fish-shaped snacks meet crystals that pop in the dessert round.”

Look for Chef Jet in the new PBS series, Lucky Chow with hostess Danielle Chang the creator of the Lucky Rice festivals. Jet’s episode is celebrating Thai New Year with stops in Los Angeles, Las Vegas and in New York at the James Beard Foundation.

Eric GreenspanYou probably recognize celebrity chef Eric Greenspan from his National Geographic Channel series, Eric Greenspan is Hungry.” Chef Eric is also the proprietor of Greenspan’s Grilled Cheese and The Roof on Wilshire, both in Los Angeles.

Chef Eric is back on Food Network with the “Chopped All-Stars Tournament : Part 1.” It premiers on Tuesday, April 28th. Each celebrity chef is playing for the $75,000 grand prize for their favorite charity. In Heat 1 Chef Eric is pitted against Madison Cowan, Brian Malarkey and Art Smith.

In the first round, a slimy ingredient provokes some disgusted reactions from the competitors and judges. In the entrée round, the beautiful fish in the basket leads the chefs to make some surprising mistakes. And when the two finalists go in totally different directions with their desserts, it’s up in the air which approach will be more pleasing to the judges. Judges for this episode are Maneet Chauhan, Scott Conant and Amanda Freitag.

Priscilla MarconiThe Winery Restaurant & Wine Bar presents its 7th Annual “Sunday in the Vineyard” fundraiser on Sunday, May 17th, 2015 from 2:00 p.m. to 5:00 p.m. The benefit features a premium wine tasting with more than 80 wines, many of which are considered unique and rare finds from boutique wineries spanning the globe.

The event will be held alongside a collection of rare automobiles at the Marconi Automotive Museum in Tustin. It benefits the Marconi Foundation for Kids and the Eddie Guardado Foundation. The afternoon also includes a sampling of passed hors d’oeuvres by The Winery’s Executive Chef and Partner, Yvon Goetz, along with live and silent auctions.

“This is our seventh year hosting “Sunday in the Vineyard” and, judging by the success of the first six years, during which we raised approximately $308,000, it’s well on its way to becoming an event that will continue to make a positive impact by raising significant funds for worthy organizations in our community,” commented JC Clow, Managing Partner at The Winery Restaurant & Wine Bar. “We’re delighted to have formed a long-term partnership with the Marconi Foundation for Kids that will continue to support the efforts of nonprofits.”

Priscilla Marconi, representing The Marconi Foundation For Kids, is our guest.

Riko BartolomeSan Diegans fondly remember Chef Riko Bartolome as the chef/proprietor of the highly regarded Asia –Vous in Escondido. Chef Riko is now the executive chef of Montage Kapalua Bay in Maui where he oversees all culinary experiences there including the resort’s signature restaurant, Cane & Canoe. With extensive Hawaiian experience, Bartolome created a menu at Cane & Canoe inspired by the Island’s multicultural heritage serving modern Hawaiian fare, with Asian influences.

Known for his signature Asian fusion style Chef Riko graduated from the Culinary Institute of America in Hyde Park, NY, and began his career at Hyatt Regency Aventine in La Jolla, CA. Bartolome has directed culinary programs at luxury hotels including Grand Wailea Maui, Hawaii, as well as Hotel Nikko’s Pangaea (Los Angeles), Hotel Del Coronado’s Crown Room, W Hotel, and Asia-Vous, all located in the San Diego area.

Earlier in the year Chef Riko participated in the Maui Convention and Visitor’s Bureau’s “cultural chef exchanges” series. The culinary tour sent top Maui chefs to the West Coast to join chefs in their own kitchens in Los Angeles and San Francisco to create joint food experiences.

Chef Riko joins us from Maui.

Bricia LopezOne of the most exciting series of Awards presented by the James Beard Foundation annually is the America’s Classics. This honor is given to regional establishments, often family-owned, that are treasured for their quality food, local character, and lasting appeal. One of the five recipients for 2015 is Los Angeles’ Guelaguetza located in Koreatown and founded in 1994. This year’s honorees will be celebrated at the 25th anniversary James Beard Foundation Awards taking place on Monday, May 4th at Lyric Opera of Chicago.

Bricia Lopez, one of the four children of Fernando Lopez and Maria de Jesus, now runs the restaurant along with her brother, Fernando Lopez, Jr., and her sister, Paulina Lopez. They have added a mescal bar and often bring in top producers from Mexico for seminars. The real star, however, remains the soulful Oaxacan food, including enfrijolados, tamales steamed in banana leaves with mole, bowls of goat stew, and big rounds of tiayudas, baked corn tortillas topped with semi-dried beef, Oaxacan cheese, and sometimes even grasshoppers.

Podcasts

Segment One: Show Preview with Producer & Co-Host Andy Harris
Segment Two: Bricia Lopez, Guelaguetza, Los Angeles
Segment Three: Wine Exchange’s Rioja Gran Reserva Dinner
Segment Four: Chef Jet Tila
Segment Five: Chef Eric Greenspan
Segment Six: Sunday in the Vineyard Benefit
Segment Seven: Executive Chef Riko Bartolome, Montage Kapalua Bay, Maui
Segment Eight: Bricia Lopez and Fernando Lopez, Jr, Guelaguetza