Show 455, December 11, 2021: Show Preview with Executive Producer & Co-Host Andy Harris

TERRACE by Mix Mix at South Coast Plaza focuses on well-priced, market-driven small plates. The cuisine showcases Chef Ross Pangilinan’s (Mix Mix Kitchen Bar, ReMix Kitchen Bar) eclectic style, which is influenced by French, Italian, and modern Filipino flavors, as well as his refined technique. An approachable wine list offers varietals by the glass and bottle as well as rotating craft beers.”

Chef Ross takes a break from his busy Holiday kitchens and is our guest.

Amorcito SoCal Taqueria is a quick service offshoot of Chef Thomas Ortega’s multi-awarded Amor y Tacos in Cerritos, CA, that’s bringing its own style of a Modern Taqueria while being true to the familiar Mexican flavors of Southern California. The original location is at the Hangar at the Long Beach Exchange and the newly launched second location is in Costa Mesa. Amorcito SoCal Taqueria has quickly stood out on its own bringing rave reviews from multiple restaurant critics including Brad A. Johnson of the Orange County Register and Patricia Escarcega of the Los Angeles Times.” Chef Thomas Ortega joins us with a stack of warm corn tortillas in hand.

“Travel to Krokos-Kozanis, Greece to immerse yourself in cooking with saffron and Greece’s vibrant saffron harvest through the pages of this gorgeous, 88-page, full-color travel-cookbooklet (Saffron) collaboration by Photographer, Emily Brooke Sandor, and Greek-American Chef, Christina Xenos. Saffron contains a brief history of saffron, tips on best uses and storage of the spice, 12 lively saffron-forward recipes to inspire the beginner and advanced home cook, and a photography story of the annual saffron harvest in Krokos, one of forty small villages in the town of Kozani, Western Macedonia, Greece.” Emily Brooke Sandor and Chef Christina Xenos are our guests with a proper cup of saffron tea in hand.

Bracken’s Kitchen is a 501(c)(3) organization based in Garden Grove, Orange County California.  Founded in 2013 their mission is simple: Through food rescue, culinary training and their community feeding program Bracken’s Kitchen is committed to rescuing, re-purposing and restoring both food and lives.”“With the help of Bracken’s Kitchen’s nonprofit charity partners, business and professional supporters, volunteers, donors and employees they are committed to providing over 2 million tasty and nutritious meals in 2021.” Founder & Culinary Director Chef Bill Bracken takes a break from his busy Garden Grove kitchens and joins us.

Our own Chef Andrew Gruel of the Slapfish Restaurant Group provides another timely and informative “Ask the Chef” segment where Chef Andrew responds to listeners thoughtful inquiries. This week’s (Holiday Cooking) question is from Marcella of Santa Monica. She is the lucky winner of the prize package of premium USDA Prime Steaks from West Coast Prime Meats.

Play

Show 455, December 11, 2021: Chef Thomas Ortega, Amorcito SoCal Taqueria, Long Beach & Costa Mesa Part One

Chef Thomas Ortega

Amorcito SoCal Taqueria is a quick service off shoot of Chef Thomas Ortega’s multi awarded Amor y Tacos in Cerritos, CA, that’s bringing its own style of a Modern Taqueria while being true to the familiar Mexican flavors of Southern California. The original location is at the Hangar at the Long Beach Exchange. Amorcito SoCal Taqueria has quickly stood out on its own bringing rave reviews from multiple restaurant critics including Brad A. Johnson of the Orange County Register and Patricia Escarcega of the Los Angeles Times.” “

“At Amorcito SoCal Taqueria the principals come from a Chef- driven background and pride themselves on sourcing incredible ingredients from farmers, ranchers, bakers and food purveyors who all share their core values of helping Amorcito deliver the freshest, best tasting menu Amorcito SoCal Taqueria can offer.”

A year-round specialty is the juicy Hatch Burger. It’s an Angus beef patty with garlic aioli, Hatch chile, mustard onions, pickles, American cheese and served on a soft potato bun.

Chef Thomas Ortega joins us with a stack of warm corn tortillas in hand.

Play

Show 455, December 11, 2021: Chef Thomas Ortega, Amorcito SoCal Taqueria, Long Beach & Costa Mesa Part Two

Chef Thomas Ortega

Amorcito SoCal Taqueria is a quick service off shoot of Chef Thomas Ortega’s multi awarded Amor y Tacos in Cerritos, CA, that’s bringing its own style of a Modern Taqueria while being true to the familiar Mexican flavors of Southern California. The original location is at the Hangar at the Long Beach Exchange. Amorcito SoCal Taqueria has quickly stood out on its own bringing rave reviews from multiple restaurant critics including Brad A. Johnson of the Orange County Register and Patricia Escarcega of the Los Angeles Times.” “

“At Amorcito SoCal Taqueria the principals come from a Chef- driven background and pride themselves on sourcing incredible ingredients from farmers, ranchers, bakers and food purveyors who all share their core values of helping Amorcito deliver the freshest, best tasting menu Amorcito SoCal Taqueria can offer.”

A year-round specialty is the juicy Hatch Burger. It’s an Angus beef patty with garlic aioli, Hatch chile, mustard onions, pickles, American cheese and served on a soft potato bun.

Chef Thomas Ortega again joins us with a stack of warm corn tortillas in hand.

Play

December 11: Ross Pangilinan, Amorcito SoCal Taqueria, Christina Xenos and Emily Brooke Sandor, Bracken’s Kitchen

Podcasts

Segment One: Show Preview with Executive Producer & Co-Host Andy Harris
Segment Two: Chef / Proprietor Ross Pangilinan, Terrace by Mix Mix, South Coast Plaza Part One
Segment Three: Chef / Proprietor Ross Pangilinan, Terrace by Mix Mix, South Coast Plaza Part Two
Segment Four: Chef Thomas Ortega, Amorcito SoCal Taqueria, Long Beach & Costa Mesa Part One
Segment Five: Chef Thomas Ortega, Amorcito SoCal Taqueria, Long Beach & Costa Mesa Part Two
Segment Six: Saffron with Authors Emily Brooke Sandor and Chef Christina Xenos
Segment Seven: Chef Bill Bracken, Founder & Culinary Director Bracken’s Kitchen, Garden Grove
Segment Eight: Co-Host Chef Andrew Gruel with “Ask the Chef”

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

TERRACE by Mix Mix at South Coast Plaza focuses on well-priced, market-driven small plates. The cuisine showcases Chef Ross Pangilinan’s (Mix Mix Kitchen Bar, ReMix Kitchen Bar) eclectic style, which is influenced by French, Italian, and modern Filipino flavors, as well as his refined technique. An approachable wine list offers varietals by the glass and bottle as well as rotating craft beers.

Chef Ross takes a break from his busy Holiday kitchens and is our guest.

“Amorcito SoCal Taqueria is a quick service offshoot of Chef Thomas Ortega’s multi-awarded Amor y Tacos in Cerritos, CA, that’s bringing its own style of a Modern Taqueria while being true to the familiar Mexican flavors of Southern California. The original location is at the Hangar at the Long Beach Exchange. Amorcito SoCal Taqueria has quickly stood out on its own bringing rave reviews from multiple restaurant critics including Brad A. Johnson of the Orange County Register and Patricia Escarcega of the Los Angeles Times.” Chef Thomas Ortega joins us with a stack of warm corn tortillas in hand.

“Travel to Krokos-Kozanis, Greece to immerse yourself in cooking with saffron and Greece’s vibrant saffron harvest through the pages of this gorgeous, 88-page, full-color travel-cookbooklet (Saffron) collaboration by Photographer, Emily Brooke Sandor, and Greek-American Chef, Christina Xenos. Saffron contains a brief history of saffron, tips on best uses and storage of the spice, 12 lively saffron-forward recipes to inspire the beginner and advanced home cook, and a photography story of the annual saffron harvest in Krokos, one of forty small villages in the town of Kozani, Western Macedonia, Greece.” Emily Brooke Sandor and Chef Christina Xenos are our guests with a proper cup of saffron tea in hand.

Bracken’s Kitchen is a 501(c)(3) organization based in Garden Grove, Orange County California. Founded in 2013 their mission is simple: Through food rescue, culinary training and their community feeding program Bracken’s Kitchen is committed to rescuing, re-purposing and restoring both food and lives.”“With the help of Bracken’s Kitchen’s nonprofit charity partners, business and professional supporters, volunteers, donors and employees they are committed to providing over 2 million tasty and nutritious meals in 2021.” Founder & Culinary Director Chef Bill Bracken takes a break from his busy Garden Grove kitchens and joins us.

Our own Chef Andrew Gruel of the Slapfish Restaurant Group provides another timely and informative “Ask the Chef” segment where Chef Andrew responds to listeners thoughtful inquiries. This week’s question is from Marcella of Santa Monica. She is the lucky winner of the prize package of premium USDA Prime Steaks from West Coast Prime Meats.

The Winning (multi-part) Holiday Cooking Question:

“I’m going to make a prime rib for Christmas dinner and I’m undecided on how to cook it. Looking into different cooking methods, rubs, etc. I came across this one – Reverse Sear.

“What is a reverse sear? Don’t know much about it. When is it appropriate to use a reverse sear and would it apply to steaks, roasts, pork, chicken? Or ?”

“Would I want to reverse sear my prime rib? What’s the best way to cook a prime rib roast? We like it rare with lots of au jus and all the sides!”

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

Ross Pangilinan of Mix Mix Kitchen Bar

TERRACE by Mix Mix at South Coast Plaza focuses on well-priced, market-driven small plates. The cuisine showcases Chef Ross Pangilinan’s (Mix Mix Kitchen Bar, ReMix Kitchen Bar) eclectic style, which is influenced by French, Italian, and modern Filipino flavors, as well as his refined technique. An approachable wine list offers varietals by the glass and bottle as well as rotating craft beers.”

“True to its name, the restaurant showcases full-service dining for Lunch, Dinner and Weekend Brunch in a beautifully designed covered terrace located at the west end of the Bridge of Gardens. Features include a small wine bar, an open kitchen and a chef’s table counter offering an omakase-style tasting menu experience.”

A highlight at Terrace by Mix Mix is the three-course Express Lunch menu changing frequently. A sample entrée is Salmon Paella with sofrito, market vegetables, parmesan and gremolata.

“Chef Ross’ passion for cuisine started at a young age and he has since crafted it with a remarkable background of culinary experience including studying at Le Cordon Bleu, working at the two-Michelin-starred Les Trois Marche in France, the Patina Restaurant Group‘s Pinot Provence and Patina, where they earned a Michelin star in 2007, opening Sinatra within Encore at the Wynn in Las Vegas, and as executive chef of Leatherby’s Cafe Rouge at the Segerstrom Center for the Arts. Pangilinan opened Mix Mix Kitchen Bar in Downtown Santa Ana to rave reviews in 2016 and was named Restaurant of the Year by Orange Coast Magazine and Best New Restaurant by the Golden Foodie Awards.”

Chef Ross takes a break from his busy Holiday kitchens and joins us.

Chef Thomas Ortega

Amorcito SoCal Taqueria is a quick service off shoot of Chef Thomas Ortega’s multi awarded Amor y Tacos in Cerritos, CA, that’s bringing its own style of a Modern Taqueria while being true to the familiar Mexican flavors of Southern California. The original location is at the Hangar at the Long Beach Exchange. Amorcito SoCal Taqueria has quickly stood out on its own bringing rave reviews from multiple restaurant critics including Brad A. Johnson of the Orange County Register and Patricia Escarcega of the Los Angeles Times.” “

“At Amorcito SoCal Taqueria the principals come from a Chef- driven background and pride themselves on sourcing incredible ingredients from farmers, ranchers, bakers and food purveyors who all share their core values of helping Amorcito deliver the freshest, best tasting menu Amorcito SoCal Taqueria can offer.”

A year-round specialty is the juicy Hatch Burger. It’s an Angus beef patty with garlic aioli, Hatch chile, mustard onions, pickles, American cheese and served on a soft potato bun.

Chef Thomas Ortega joins us with a stack of warm corn tortillas in hand.

Christina Xenos of My Sweet Greek Catering

Travel to Krokos-Kozanis, Greece to immerse yourself in cooking with saffron and Greece’s vibrant saffron harvest through the pages of this gorgeous, 88-page, full-color travel-cookbooklet (Saffron) collaboration by Photographer, Emily Brooke Sandor, and Greek-American Chef, Christina Xenos. Saffron contains a brief history of saffron, tips on best uses and storage of the spice, 12 lively saffron-forward recipes to inspire the beginner and advanced home cook, and a photography story of the annual saffron harvest in Krokos, one of forty small villages in the town of Kozani, Western Macedonia, Greece.

“The goals of Saffron (the cookbook) are to demystify what saffron is and also to empower readers to confidently incorporate saffron into their dishes more frequently. The recipes in this cookbooklet are wonderful on their own but they also serve to familiarize the reader with flavors that pair well with saffron.”

Emily Brooke Sandor and Chef Christina Xenos join us with a cup of saffron tea in hand.

Bill Bracken of Brackens Kitchen

Bracken’s Kitchen is a 501(c)(3) organization based in Orange County California. Founded in 2013 their mission is simple: Through food rescue, culinary training and their community feeding program Bracken’s Kitchen is committed to rescuing, re-purposing and restoring both food and lives.”

“With the help of Bracken’s Kitchen’s nonprofit charity partners, business and professional supporters, volunteers, donors and employees they are committed to providing over 2 million tasty and nutritious meals in 2021.”

“In its simplest form, Bracken’s Kitchen delivers hot and nutritious meals in a fun, and dignified manner. The program strives to serve the highest quality and most nutritious meals that many of their clients will get all week.”

“Bracken has leveraged his relationships in the business to build a model that can provide a complete, well-balanced dinner spending less than $0.35 for the food to prepare it. A typical meal may be Roasted Pork Loin with Charred Tomatoes and Bell Peppers, Brown Rice Pilaf, Sautéed Seasonal Vegetables, Southwestern Caesar Salad and Fresh Fruit.”

Founder & Culinary Director Chef Bill Bracken takes a break from his busy Garden Grove kitchens and joins us.

Andy Harris and Andrew Gruel at Cabana 14 at the Cove at Pechanga Resort and Casino

Our own Chef Andrew Gruel of the Slapfish Restaurant Group provides another timely and informative “Ask the Chef” segment where Chef Andrew responds to listeners thoughtful inquiries. This week’s question is from Marcella of Santa Monica. She is the lucky winner of the prize package of premium USDA Prime Steaks from West Coast Prime Meats.

The Winning (multi-part) Holiday Cooking Question:

“I’m going to make a prime rib for Christmas dinner and I’m undecided on how to cook it. Looking into different cooking methods, rubs, etc. I came across this one – Reverse Sear.”

“What is a reverse sear? Don’t know much about it. When is it appropriate to use a reverse sear and would it apply to steaks, roasts, pork, chicken? Or ?”

“Would I want to reverse sear my prime rib? What’s the best way to cook a prime rib roast? We like it rare with lots of au jus and all the sides!”

Podcasts

Segment One: Show Preview with Executive Producer & Co-Host Andy Harris
Segment Two: Chef / Proprietor Ross Pangilinan, Terrace by Mix Mix, South Coast Plaza Part One
Segment Three: Chef / Proprietor Ross Pangilinan, Terrace by Mix Mix, South Coast Plaza Part Two
Segment Four: Chef Thomas Ortega, Amorcito SoCal Taqueria, Long Beach & Costa Mesa Part One
Segment Five: Chef Thomas Ortega, Amorcito SoCal Taqueria, Long Beach & Costa Mesa Part Two
Segment Six: Saffron with Authors Emily Brooke Sandor and Chef Christina Xenos
Segment Seven: Chef Bill Bracken, Founder & Culinary Director Bracken’s Kitchen, Garden Grove
Segment Eight: Co-Host Chef Andrew Gruel with “Ask the Chef”

Show 320, April 20, 2019: Show Preview with Co-Host Andy Harris

Now an enticing preview of Saturday’s delectable 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, and upon careful reflection, that’s probably a pretty good thing… As always, we greatly appreciate you being a part of our loyal listening audience.

The Careers through Culinary Arts Program (C-CAP) is presenting their 2nd Annual Full Circle Benefit Dinner at Neal Fraser’s Redbird in Downtown Los Angeles on Thursday evening, April 25th featuring a culinary brigade of celebrity guest chefs. C-CAP Council L.A.’s Chairperson, Barbara Fairchild (former Editor-in-Chief of Bon Appetit Magazine,) joins us with all the salivating details of the Cocktail Reception and seated Dinner & Live Auction.

Born and raised in Columbia, Winemaker Bibiana Gonzalez Rave had little exposure to wine culture but, by the age of 14, she knew she would become a winemaker. Bibiana joins us to share her incredible journey. In 2015 she was named “Winemaker of the Year” by the San Francisco Chronicle.

For most it wasn’t so much the actual cooking that was a problem: it was the hour plus of organization, prepping and cleaning up. So, a teacher at heart, Carla Snyder wrote One Pan Two Plates: More than 70 complete weeknight meals for two, a guide to a delicious, healthy, hot meal for two in under 45 minutes with easy prep and one pan cleanup. Carla’s most recent release is One Pan Whole Family: More than 70 complete weeknight mealsThis is a book for families who would like to embrace a diet of wholesome meats, poultry, fish, vegetables and grains. Carla escapes the kitchen and is our guest.

Robert Biebrich is the Executive Chef for Legends here at Angel Stadium. Chef Robert is with us in-studio to highlight what’s new in Angel Stadium food and beverage for the 2019 season. He’s particularly proud of the Big A Burger which is a luxe burger creation as well as a new food outlet. Did we hear “Secret Menu”? Joining Chef Robert is his Executive Sous Chef Omar Almaraz and Executive Pastry Chef Tracy Felipe.

Chef Thomas Ortega (Playa Amor Mexican Cocina and Amor Y Tacos Mexican Kitchen & Cantina) recently launched his fourth restaurant in SoCal, and this time it’s his first fast-casual concept: AMORCITO Urban Taqueria. Credited as one of the innovators of the Modern Mexican and pocho cuisine food movements, Ortega’s goal is to bring more quality Modern Mexican/ pocho cuisine to the Southland at an affordable price point with his new interpretation of the urban taqueria in Long Beach at Hangar at Long Beach Exchange. We’ll meet Chef Thomas.

Easter and Passover good wishes to all.

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

Program Note: Next Saturday, April 20th, is our annual visit to The Big Island Chocolate Festival at The Westin Hapuna Beach Resort. Pure local chocolate decadence. Please do join us.

 

Show 320, April 20, 2019: Chef Thomas Ortega of Amorcito Urban Taqueria, Long Beach Exchange in the Hangar Part One

Chef Thomas OrtegaChef Thomas Ortega (Playa Amor Mexican Cocina and Amor Y Tacos Mexican Kitchen & Cantina) recently launched his fourth restaurant in SoCal, and this time it’s his first fast-casual concept: AMORCITO Urban Taqueria. Credited as one of the innovators of the Modern Mexican and pocho cuisine food movements, Ortega’s goal is to bring more quality Modern Mexican/ pocho cuisine to the Southland at an affordable price point with his new interpretation of the urban taqueria in Long Beach at Hangar at Long Beach Exchange. We’ll meet Chef Thomas

“Ortega stays true to his pocho cuisine-roots by bringing his playful yet gourmet approach to his newest restaurant at The Hanger food hall at the Long Beach Exchange. Most items are priced at under $10, with tacos starting at $2.95, and other standouts like the New Mexico Hatch Chile Cheeseburger and Al Pastor Fries are priced $6.75 and $8, respectively. Amorcito also offers eight various burritos priced at $8.50, among other items. Amorcito is open for normal business hours — Mon–Sat: 11am-8pm / Sun: 11am-6pm — where you’ll find various new items from Ortega that are more in tune with the grab n’ go-patron, yet still maintain his signature quality flavors at a very affordable price point.”

“Amorcito is open for regular business hours — Mon–Sat: 11am-8pm / Sun: 11am-6pm — where you’ll find various new items from Ortega that are more in tune with the grab n’ go-patron, yet still maintain his signature quality flavors at a very affordable price point.”

Play

Show 320, April 20, 2019: Chef Thomas Ortega of Amorcito Urban Taqueria, Long Beach Exchange in the Hangar Part Two

Chef Thomas OrtegaChef Thomas Ortega (Playa Amor Mexican Cocina and Amor Y Tacos Mexican Kitchen & Cantina) recently launched his fourth restaurant in SoCal, and this time it’s his first fast-casual concept: AMORCITO Urban Taqueria. Credited as one of the innovators of the Modern Mexican and pocho cuisine food movements, Ortega’s goal is to bring more quality Modern Mexican/ pocho cuisine to the Southland at an affordable price point with his new interpretation of the urban taqueria in Long Beach at Hangar at Long Beach Exchange.

“For starters, Ortega has hired a designated tortilla-maker to make fresh corn and flour tortillas daily – something you don’t usually see at any fast-casual restaurant. As customers wait, they can even watch the tortillas being made through a window that overlooks the tortilla-making station. “I’m looking to bring quality Modern Mexican flavors to a larger audience without the intimidating price points and without compromising the use of quality ingredients at my first ever fast–casual space,” states Ortega. “Ideally, we’d love to bring our revered approach to pocho cuisine to more of LA and OC by opening several more Amorcitos down the line.””

Chef Thomas shared that a major expansion of his Amor Y Tacos Mexican Kitchen and Cantina in Cerritos is near completion. It will include an exclusive Chef’s Table.

We continue with Chef Thomas Ortega.

Play

April 20: Barbara Fairchild, Bibiana Gonzalez Rave, Carla Snyder, Angels Baseball Food, Thomas Ortega

Podcasts

Segment One: Show Preview with Co-Host Andy Harris
Segment Two: Preview of C-CAP’s 2nd Annual Full Circle Benefit at Redbird with Barbara Fairchild
Segment Three: Winemaker Bibiana Gonzalez Rave
Segment Four: Author Carla Snyder with One Pan, Whole Family: More Than 70 Complete Weeknight Meals
Segment Five: Executive Chef Robert Biebrich & the Culinary Team for Legends at Angel Stadium Part One
Segment Six: Executive Chef Robert Biebrich & the Culinary Team for Legends at Angel Stadium Part Two
Segment Seven: Chef Thomas Ortega of Amorcito Urban Taqueria, Long Beach Exchange in the Hangar Part One
Segment Eight: Chef Thomas Ortega of Amorcito Urban Taqueria, Long Beach Exchange in the Hangar Part Two

Now an enticing preview of this Saturday’s delectable 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, and upon careful reflection, that’s probably a pretty good thing… As always, we greatly appreciate you being a part of our loyal listening audience.

The Careers through Culinary Arts Program (C-CAP) is presenting their 2nd Annual Full Circle Benefit dinner at Neal Fraser’s Redbird in Downtown Los Angeles on Thursday evening, April 25th featuring a culinary brigade of celebrity guest chefs. C-CAP Council L.A.’s Chairperson, Barbara Fairchild (former Editor-in-Chief of Bon Appetit Magazine,) joins us with all the salivating details of the Cocktail Reception and seated Dinner & Live Auction.

Born and raised in Columbia, Winemaker Bibiana Gonzalez Rave had little exposure to wine culture but, by the age of 14, she knew she would become a winemaker. Bibiana joins us to share her incredible journey. In 2015 she was named “Winemaker of the Year” by the San Francisco Chronicle.

For most it wasn’t so much the actual cooking that was a problem: it was the hour plus of organization, prepping and cleaning up. So, a teacher at heart, Carla Snyder wrote One Pan Two Plates: More than 70 complete weeknight meals for two, a guide to a delicious, healthy, hot meal for two in under 45 minutes with easy prep and one pan cleanup. Carla’s most recent release is One Pan Whole Family: More than 70 complete weeknight meals. This is a book for families who would like to embrace a diet of wholesome meats, poultry, fish, vegetables and grains. Carla escapes the kitchen and is our guest.

Robert Biebrich is the Executive Chef for Legends here at Angel Stadium. Chef Robert is with us in-studio to highlight what’s new in Angel Stadium food and beverage for the 2019 season. He’s particularly proud of the Big A Burger which is a luxe burger creation as well as a new food outlet. Did we hear “Secret Menu”? Joining Chef Robert is his Executive Sous Chef Omar Almaraz and Executive Pastry Chef Tracy Felipe.

Chef Thomas Ortega (Playa Amor Mexican Cocina and Amor Y Tacos Mexican Kitchen & Cantina) recently launched his fourth restaurant in SoCal, and this time it’s his first fast-casual concept: AMORCITO Urban Taqueria. Credited as one of the innovators of the Modern Mexican and pocho cuisine food movements, Ortega’s goal is to bring more quality Modern Mexican/ pocho cuisine to the Southland at an affordable price point with his new interpretation of the urban taqueria in Long Beach at Hangar at Long Beach Exchange. We’ll meet Chef Thomas

Easter and Passover good wishes to all.

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

Barbara FairchildThe Careers through Culinary Arts Program (C-CAP) is presenting their 2nd Annual Full Circle Benefit dinner at Neal Fraser’s Redbird in Downtown Los Angeles on Thursday evening, April 25th featuring a culinary brigade of celebrity guest chefs.

“Celebrating our C-CAP students and the wonderful chefs who mentor and inspire them, giving them the tools and experience they need to succeed and come Full Circle.”

The evening is hosted and coordinated by Chef Neal Fraser and featuring celebrated chefs Monti Carlo (Food Network personality,) Josiah Citrin (Openaire and Charcoal Venice,) Sandra Cordero (Gasolina,) Duff Goldman (Charm City Cakes,) C-CAP alumnus Anthony Greco (Lukshon & Father’s Office,) Kyle Johnson (Bourbon Steak), Antonia Lofaso (Scopa, Black Market and Dama), Nicole Rucker (Fiona,) C-CAP alumnus Dustin Trani (J. Trani’s Ristorante,) and more.

C-CAP Council L.A.’s Chairperson, Barbara Fairchild (former Editor-in-Chief of Bon Appetit Magazine,) joins us with all the salivating details of the Cocktail Reception in the calming lower gardens at Redbird and seated Dinner & Live Auction upstairs at Redbird.

Winemaker Bibiana Gonzalez RaveBorn and raised in Columbia, acclaimed Winemaker Bibiana Gonzalez Rave had little exposure to wine culture but, by the age of 14, she knew she would become a winemaker.

“So I packed my bags and left for France. And in that moment I set the course of my life, a never-ending journey pursuing inspirational wines. During the summer of 2001, I immersed myself in all things wine, ultimately earning a BTS degree in Viticulture and Enology from Cognac followed by a degree in Enology from the University of Bordeaux, graduating with honors.”

‘Driven by the tenacity which first took me to France, I pruned vines during ice-cold winters, trimmed shoots in sweltering summers, and tended to the vines that cling to the sheer slopes of Côte-Rôtie—first at Domaine Stéphane Ogier, then at Domaine Clusel-Roch. At the famed estates of Château Haut-Brion & La Mission Haut-Brion, I completed research for my thesis. This hard work paid off – I had the privilege to work among other family-owned wine producers in Burgundy, Alsace, and Cognac. My passion for wine whisked me around the globe, sending me between California, South Africa, and France for several years before I decided to call California my home.”

“By the end of 2011, after many harvests perfecting the craft of making wine, I set upon my own adventure—a label known today as CATTLEYA WINES. Meanwhile, I became a viticulturist and winemaker consultant; focused on vineyard optimization to produce exceptional wines from Sonoma and Napa Valley.”

Bibiana joins us to share her incredible journey. In 2015 she was named “Winemaker of the Year” by the San Francisco Chronicle.

Chef Carla SnyderFor most it wasn’t so much the actual cooking that was a problem: it was the hour plus of organization, prepping and cleaning up. So, a teacher at heart, Carla Snyder wrote One Pan Two Plates: More than 70 complete weeknight meals for two, a guide to a delicious, healthy, hot meal for two in under 45 minutes with easy prep and one pan cleanup. Carla’s most recent release is One Pan Whole Family: More than 70 complete weeknight meals. This is a book for families who would like to embrace a diet of wholesome meats, poultry, fish, vegetables and grains.

“The recipes in this invaluable guide are geared to appeal to kids and adults with one pan clean-up and all meals ready in 45 minutes or less. With suggestions for Extra Hungry Kids and Adult Taste Buds, Carla makes it easy to please everyone at the table along with wine suggestions and even sips for the kids.”

“One Pan Whole Family is a guide to smart, thoughtful, contemporary cooking and eating with most ingredients found in the average grocery. The book is divided into four chapters, Veggie Good or vegetarian dinners, Winner Winner Chicken Dinner, Let’s Eat Meat, and Go Fish. There’s even an index listing seasonal meals, dairy free and gluten free. Recipes like Stovetop Lasagna with Spinach, Chicken Pot Pie on the Fly, and Super Burgers with Cheddar, Mushrooms and Onion prove that an enticing meal can appeal to kids and adults alike.”

“Carla says “My mission as a cooking school teacher has always been to help students learn the skills they need to operate efficiently and enjoyably in the quest to feed themselves and others. I hope this book helps reset the game by offering an easy-to-follow plan to feed hungry families in a healthy and less stressful way.””

“Carla Snyder has spent the past 30 years in the food world as a caterer, artisan baker, cooking school teacher, culinary team building company owner, freelance food writer and co-author with Meredith Deeds of 6 cook books including the 2007 James Beard nominated The Big Book of Appetizers (Chronicle Books, 2006.)”

Learn more about Carla: at ravenouskitchen.com where she blogs about everything from cooking for two to easy weekend entertaining for a crowd.

Carla briefly escapes the kitchen and is our guest.

Robert BiebrichRobert Biebrich is the accomplished Executive Chef for Legends here at Angel Stadium. Chef Robert is with us in-studio to highlight what’s new in Angel Stadium food and beverage for the 2019 season.

He’s particularly proud of the Big A Burger which is a luxe burger creation as well as a new food outlet. Did we hear “Secret Menu”? We’ll ask about “Light It Up Fries.”

There are new items in the Saint Archer Brewing Co. along with special limited production craft beers. Think Thai Sticky Ribs with Pork Spare Ribs, Onion and Cilantro Salad.

Chef Robert is in his sixth full season at Angel Stadium, working alongside Regional Executive Chef Gretchen Beaumarchais and Executive Sous Chef Omar Almaraz. Chef Biebrich leads a team of talented culinary artists, who are constantly developing new food concepts and fulfilling the ever-changing menus for more than three million guests each season at The Big A.

Joining Chef Robert is his Executive Sous Chef Omar Almaraz and Executive Pastry Chef Tracy Felipe.

Tracy Felipe of Legends at Angel Stadium in AnaheimAlso new for this year are the delicious & easy-to-eat Bamboo Bowls located on the Terrace & View Level. Think Chicken Teriyaki Bowl with Steamed Rice, Broccoli, Grilled Chicken Thigh with Teriyaki Sauce.

Now in its 2nd year Change Up Kitchen has a host of new treats. The Empanadas with Spiced Beef, Puff Pastry and Salsa Chilena are a standout.

Executive Pastry Chef Tracy continues to impress. Her rich, giant round Brownie is meant to be shared and the Red Velvet Whoopie Pie is ever popular. There is also a worthy Chocolate Cake.

Chef Thomas OrtegaChef Thomas Ortega (Playa Amor Mexican Cocina and Amor Y Tacos Mexican Kitchen & Cantina) recently launched his fourth restaurant in SoCal, and this time it’s his first fast-casual concept: AMORCITO Urban Taqueria. Credited as one of the innovators of the Modern Mexican and pocho cuisine food movements, Ortega’s goal is to bring more quality Modern Mexican/ pocho cuisine to the Southland at an affordable price point with his new interpretation of the urban taqueria in Long Beach at Hangar at Long Beach Exchange. We’ll meet Chef Thomas

“Ortega stays true to his pocho cuisine-roots by bringing his playful yet gourmet approach to his newest restaurant at The Hanger food hall at the Long Beach Exchange. Most items are priced at under $10, with tacos starting at $2.95, and other standouts like the New Mexico Hatch Chile Cheeseburger and Al Pastor Fries are priced $6.75 and $8, respectively. Amorcito also offers eight various burritos priced at $8.50, among other items. Amorcito is open for normal business hours — Mon–Sat: 11am-8pm / Sun: 11am-6pm — where you’ll find various new items from Ortega that are more in tune with the grab n’ go-patron, yet still maintain his signature quality flavors at a very affordable price point.”

“For starters, Ortega has hired a designated tortilla-maker to make fresh corn and flour tortillas daily – something you don’t usually see at any fast-casual restaurant. As customers wait, they can even watch the tortillas being made through a window that overlooks the tortilla-making station. “I’m looking to bring quality Modern Mexican flavors to a larger audience without the intimidating price points and without compromising the use of quality ingredients at my first ever fast–casual space,” states Ortega. “Ideally, we’d love to bring our revered approach to pocho cuisine to more of LA and OC by opening several more Amorcitos down the line.””

Podcasts

Segment One: Show Preview with Co-Host Andy Harris
Segment Two: Preview of C-CAP’s 2nd Annual Full Circle Benefit at Redbird with Barbara Fairchild
Segment Three: Winemaker Bibiana Gonzalez Rave
Segment Four: Author Carla Snyder with One Pan, Whole Family: More Than 70 Complete Weeknight Meals
Segment Five: Executive Chef Robert Biebrich & the Culinary Team for Legends at Angel Stadium Part One
Segment Six: Executive Chef Robert Biebrich & the Culinary Team for Legends at Angel Stadium Part Two
Segment Seven: Chef Thomas Ortega of Amorcito Urban Taqueria, Long Beach Exchange in the Hangar Part One
Segment Eight: Chef Thomas Ortega of Amorcito Urban Taqueria, Long Beach Exchange in the Hangar Part Two