Show 335, August 3, 2019: Georgia’s Restaurant, Long Beach, with Founders “Nana” Shoemaker and Nika Shoemaker-Machado Part One

Gretchen Shoemaker of Georgia's RestaurantWord-of-Mouth favorite Georgia’s Restaurant has been serving up Southern “soul-delicious” cuisine for the past five years in Anaheim at The Anaheim Packing House, while reimagining and redefining the public’s perception of Southern Soul Food. Now, Georgia’s Restaurant is extending their family and celebrating their fifth anniversary with the Grand Opening last month of their second location at the new Long Beach Exchange (LBX) .

“Georgia’s Restaurant does not stem from the deep south, but instead a suburb of Philadelphia where high school sweethearts Gretchen and George Shoemaker decided to leave the Keystone State and head west, settling in Lake Forest, CA. It was in their home, where George and Gretchen raised their three daughters, that Gretchen began her successful catering business built on family recipes that delivered a true home-cooked experience. Early every morning, Gretchen would rise to get a start in the kitchen with George by her side playing sous chef, as tunes of Teddy Pendergrass wafted through the air, harmonizing with the sweet and savory aromatics of Gretchen’s Southern soul cuisine.”

“Then, after the untimely passing of George Shoemaker in the early 1990s, everything came to an abrupt halt as the Shoemaker family rallied around one another and Gretchen’s catering business was put on hold. Twenty years later, with all three daughters grown, second daughter Nika Shoemaker-Machado and her husband Marlon Machado approached Gretchen, now known to most as Nana, to all come together and fulfill her lifelong dream of sharing her food on a much grander scale than ever before and they introduced Georgia’s Restaurant, a Southern Restaurant that celebrates authentic Soul Food, while sharing Nana Gretchen and the Shoemaker family’s story of survival, community and love.

Founders “Nana” Gretchen Shoemaker and Nika Shoemaker-Machado (Gretchen’s daughter) are our hospitable guests.

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Show 316, March 23, 2019: Show Preview with Co-Host Andy Harris

Now an enticing preview of this Saturday’s properly decadent 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.

Pasadena’s The Pizza Plant (under a year old & with ambitious expansion plans) is a 100 percent plant-based producer of a variety of artisanal pan style and thin crust pizzas. They operate the first custom made, 100 percent organic, plant-based pizza truck in the United States. Also, a brick-and-mortar fast casual restaurant in an unusual virtual food court (Kitchen United.) “Life is Delicious.” Rolling the from-scratch dough out for us is Co-Founder, Marvin Acuna.

ADYA Chef/Partner Shachi Mehra and Puesto Chef Katy Smith will present “From Mumbai to Mexico City,” their 2nd annual collaborative dinner, to be held on Thursday, March 28th at 6 p.m. at ADYA in the Anaheim Packing House. The dinner will feature 5 courses that showcase each chef’s individual style, as well as the magic that happens when the authentic flavors of ADYA and Puesto collide. In addition, Puesto Pastry Chef Erik Aronow will be involved in the dinner, creating a one-of-a-kind dessert inspired by both India and Mexico. Escaping from their busy kitchens to join us with the specifics are Chef Shachi Mehra and Chef Katy Smith.

Famous for their signature fresh strawberry whipped cream cake, Phoenix Bakery has been creating delectable cakes and pastries since 1938. Founded by, and still operated by the Chan Family, their little Chinese bakery serves families and celebrities alike for all occasions. It’s one of the five-original business operating in L.A.’s historic Chinatown. Baker (and Family Member) Youlen Chan expertly ices the cake for us.

Masters of Taste is a premier food and beverage festival on the field of the iconic Rose Bowl on Sunday April 7th. 100 percent of event proceeds benefit Union Station Homeless Services, a 501(c)(3) organization. The fourth annual event introduces an exciting new host chef concept, featuring Michael Hung (Faith & Flower) as the premier event host/ambassador. Chef Michael Hung is our guest.

The Pisoni family’s goal: grow exceptional grapes to make exceptional wine. Wines made by the Pisoni family are bottled under the Pisoni Estate and Lucia labels. Gary and his two sons, Mark and Jeff, farm and produce Pinot Noir, Chardonnay and Syrah from their three vineyards in the Santa Lucia Highlands: Pisoni, Garys’ and Soberanes vineyards.  These vineyards and wines represent an extreme commitment to farming and classical winemaking. Winemaker Jeff Pisoni gently pulls the cork for us.

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

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Show 316, March 23, 2019: “From Mumbai to Mexico City” Dinner with ADYA’s Chef Shachi Mehra & Puesto’s Chef Katy Smith.

Shachi Mehra of ADYA and Katy Smith of PuestoADYA Chef/Partner Shachi Mehra and Puesto Chef Katy Smith will present “From Mumbai to Mexico City,” their 2nd annual collaborative dinner, to be held on Thursday, March 28th at 6 p.m. at ADYA in the Anaheim Packing House. The dinner will feature 5 courses that showcase each chef’s individual style, as well as the magic that happens when the authentic flavors of ADYA and Puesto collide.

In addition, Puesto Pastry Chef Erik Aronow will be involved in the dinner, creating a one-of-a-kind dessert inspired by both India and Mexico.

“My goal with the Guest Chef Collaborations is to show our guests how Indian food can come together with cuisines from other parts of the world to create unique flavors and combinations,” explains Chef Shachi, who has plans for additional collaborations this year, featuring local chefs. “The synergy between Indian and Mexican cuisines is undeniable, and I’m excited to once again partner with Puesto for this pop-up dinner!”

The chefs are being tight-lipped about the actual menu but Chef Shachi revealed one morsel of information. The Appetizer will be Spring Peas done two ways. Both an Indian presentation of Spring Peas and a regional Mexican dish with Spring Peas.

Guests can follow ADYA on Instagram at @adyaoc to stay apprised of updates. Seats are $75 per guest (includes tax & gratuity). Guests will be able to purchase select wines by the glass during the dinner or bring their own ($10 corkage fee). The dinner will be held at ADYA Anaheim and seating is extremely limited. Tickets must be purchased in advance here.

Escaping from their busy kitchens to join with the tantalizing specifics are Chef Shachi Mehra and Chef Katy Smith.

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March 23: The Pizza Plant, Shachi Mehra, Katy Smith, Phoenix Bakery, Masters of Taste, Pisoni Vineyards

Podcasts

Segment One: Show Preview with Co-Host Andy Harris
Segment Two: Marvin Acuna, The Pizza Plant, Pasadena
Segment Three: “From Mumbai to Mexico City” Dinner with ADYA’s Chef Shachi Mehra & Puesto’s Chef Katy Smith
Segment Four: Phoenix Bakery with 2nd Generation Baker, Youlen Chan, L.A.’s Chinatown Part One
Segment Five: Phoenix Bakery with 2nd Generation Baker, Youlen Chan, L.A.’s Chinatown Part Two
Segment Six: Masters of Taste Preview with Host Chef Michael Hung of Faith & Flower
Segment Seven: Winemaker Jeff Pisoni, Pisoni Vineyards, Lucia and Lucy Part One
Segment Eight: Winemaker Jeff Pisoni, Pisoni Vineyards, Lucia and Lucy Part Two

Now an enticing preview of this Saturday’s properly decadent 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.

Pasadena’s The Pizza Plant (under a year old) is a 100 percent plant-based producer of a variety of artisanal pan style and thin crust pizzas. They operate the first custom made, 100 percent organic, plant-based pizza truck in the United States. Also, a brick-and-mortar fast casual restaurant in an unusual virtual food court (Kitchen United.) “Life is Delicious.” Rolling the from-scratch dough out for us is Co-Founder, Marvin Acuna.

ADYA Chef/Partner Shachi Mehra and Puesto Chef Katy Smith will present “From Mumbai to Mexico City,” their 2nd annual collaborative dinner, to be held on Thursday, March 28th at 6 p.m. at ADYA in The Anaheim Packing House. The dinner will feature 5 courses that showcase each chef’s individual style, as well as the magic that happens when the authentic flavors of ADYA and Puesto collide. In addition, Puesto Pastry Chef Erik Aronow will be involved in the dinner, creating a one-of-a-kind dessert inspired by both India and Mexico. Escaping from their busy kitchens to join us with the specifics are Chef Shachi Mehra and Chef Katy Smith.

Famous for their fresh strawberry whipped cream cake, Phoenix Bakery has been creating delectable cakes and pastries since 1938. Founded by, and still operated by the Chan Family, their little Chinese bakery serves families and celebrities alike for all occasions. It’s one of the five-original business operating in L.A.’s historic Chinatown. Baker (and Family Member) Youlen Chan frosts the cake for us.

Masters of Taste is a premier food and beverage festival on the field of the iconic Rose Bowl on Sunday April 7th. 100 percent of event proceeds benefit Union Station Homeless Services, a 501(c)(3) organization. The fourth annual event introduces an exciting new host chef concept, featuring Michael Hung (Faith & Flower) as the premier event host/ambassador. Chef Michael Hung is our guest.

The Pisoni family’s goal: grow exceptional grapes to make exceptional wine. Wines made by the Pisoni family are bottled under the Pisoni Estate and Lucia labels. Gary and his two sons, Mark and Jeff, farm and produce Pinot Noir, Chardonnay and Syrah from their three vineyards in the Santa Lucia Highlands: Pisoni, Garys’ and Soberanes vineyards. These vineyards and wines represent an extreme commitment to farming and classical winemaking. Winemaker Jeff Pisoni pulls the cork for us.

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

Marvin AcunaPasadena’s The Pizza Plant (under a year old) is a 100 percent plant-based producer of a variety of artisanal pan style and thin crust pizzas. They operate the first custom made, 100 percent organic, plant-based pizza truck in the United States. Also, a brick-and-mortar, fast casual restaurant in an unusual virtual food court (Kitchen United.) “Life is Delicious.”

The Founder lives a plant-based nutritional life and established the enterprise because he found that a delicious, nutrient dense, made-from-scratch, organic pizza made exclusively from plants did not exist.

The Pizza Plant crusts are made-from- scratch using 100 percent organic ingredients which includes a proprietary blend of rye flour and double zero flour. The dough is fermented for 72 hours which makes it easier to digest and more nutrient rich than traditional pizza crusts.

The Pizza Plant cheeses are made- from-scratch using 100 percent organic ingredients, which includes cashew nut, their from-scratch coconut yogurt, spices and seasoning. No soy is used in making The Pizza Plant cheeses.

The Green Goddess pizza, for instance, is Roasted Broccoli, Pumpkin Seed Pesto, Plant Craft Cashew & Mozzarella & Ricotta, Avocado, Sprouts and Basil.

Rolling the from-scratch dough out for us is Co-Founder, Marvin Acuna.

Shachi Mehra of ADYA and Katy Smith of PuestoADYA Chef/Partner Shachi Mehra and Puesto Chef Katy Smith will present “From Mumbai to Mexico City,” their 2nd annual collaborative dinner, to be held on Thursday, March 28th at 6 p.m. at ADYA in the Anaheim Packing House. The dinner will feature 5 courses that showcase each chef’s individual style, as well as the magic that happens when the authentic flavors of ADYA and Puesto collide.

In addition, Puesto Pastry Chef Erik Aronow will be involved in the dinner, creating a one-of-a-kind dessert inspired by both India and Mexico.

“My goal with the Guest Chef Collaborations is to show our guests how Indian food can come together with cuisines from other parts of the world to create unique flavors and combinations,” explains Chef Shachi, who has plans for additional collaborations this year, featuring local chefs. “The synergy between Indian and Mexican cuisines is undeniable, and I’m excited to once again partner with Puesto for this pop-up dinner!”

Guests can follow ADYA on Instagram at @adyaoc to stay apprised of updates. Seats are $75 per guest (includes tax & gratuity). Guests will be able to purchase select wines by the glass during the dinner or bring their own ($10 corkage fee). The dinner will be held at ADYA Anaheim and seating is extremely limited. Tickets must be purchased in advance here.

Escaping from their busy kitchens to join with the tantalizing specifics are Chef Shachi Mehra and Chef Katy Smith.

Youlen ChanFamous for their fresh strawberry whipped cream cake, Phoenix Bakery has been creating delectable cakes and pastries since 1938.

Founded by, and still operated by the Chan Family, their little Chinese bakery serves families and celebrities alike for all occasions. It’s one of the five-original business operating in L.A.’s historic Chinatown. They celebrated their 80th Anniversary last August.

Baker (and Family Member) Youlen Chan frosts the cake for us.

Founded in 1938, the idea behind Chinatown’s landmark Phoenix Bakery was to create a gathering place for the community producing traditional Chinese pastries and cookies not found locally. At the time, Chinatown was truly the place where Chinese immigrants came together and the iconic architecture and plazas were opening.

Using generation-old recipes, the Chan family’s first bakery highlighted their almond cookies. Founders, F.C. Chan and his wife were proud to offer the treats to everyone. Soon thereafter, F.C.’s brother, Lun joined the bakery and their trademark fresh strawberry whipped cream cake became part of the offerings.

It wasn’t until the 1970s, however that Phoenix Bakery became famous throughout Los Angeles for being a little Chinese bakery making a “not so Chinese” cake. With business flourishing, in 1977, the Chan family moved from Chinatown’s Central Plaza to a custom-built bakery on Broadway that remains their current location today.

Catering both to the local population celebrating birthdays and to the thriving businesses operating downtown, Phoenix Bakery cakes started becoming traditions. Lun’s son, Youlen eventually took over production and Phoenix Bakery continued to thrive as he expanded the offerings of sweets and confections.

Youlen Chan continues…

Michael HungMasters of Taste is a premier food and beverage festival on the field of the iconic Rose Bowl on Sunday April 7th. 10 percent of event proceeds benefit Union Station Homeless Services, a 501(c)(3) organization. The fourth annual event introduces an exciting new host chef concept, featuring Michael Hung (Faith & Flower) as the premier event host/ambassador.

2,500 guests will stroll the 50-yard line as they feast on the finest fare from L.A.’s top chefs and restaurants, sip signature handcrafted cocktails from L.A.’s Master Mixologists, enjoy tastings from some of California’s most eclectic wineries and local craft breweries, listen to live entertainment and so much more. #SundayFunday redefined.

“For more than 45 years, Union Station Homeless Services has helped adults and families facing hunger, homelessness, and poverty in our community. Everyday, our staff has the privilege of working with people on a journey – people who trust us enough to let us into their lives so that we can provide the outreach, shelter, housing, and employment services they need for a better life. Union Station has grown and expanded in recent years. Our staff has more than doubled in size; our geographic reach has expanded to include Pasadena and 32 cities in San Gabriel Valley; and our programming has evolved and adapted to serve the most vulnerable members of our society – people experiencing chronic homelessness, chronic health conditions, disabilities, mental illness, and substance use.”

Chef Michael Hung is out guest.

Jeff PisoniThe Pisoni family’s goal: grow exceptional grapes to make exceptional wine. Wines made by the Pisoni family are bottled under the Pisoni Estate and Lucia labels. Gary and his two sons, Mark and Jeff, farm and produce Pinot Noir, Chardonnay and Syrah from their three vineyards in the Santa Lucia Highlands: Pisoni, Garys’ and Soberanes vineyards.  These vineyards and wines represent an extreme commitment to farming and classical winemaking.

“Lucia wines are created using classic, gentle and thoughtful winemaking techniques. Hand-picked and sorted grapes are fermented with native yeasts and aged in carefully selected French oak barrels. Our state-of-the-art winemaking facility uses gravity flow as part of a custom design conceived to merge the estate vineyards and winery. This affords us complete control of the farming and winemaking process, ensuring consistently superior quality.”

“First planted by Gary Pisoni in 1982, and now managed by his son Mark, Pisoni Vineyards consists of small vineyard blocks arranged on and around the ridges of the mountainous landscape. Ranging in size from one-half to 17 acres, the vineyard blocks perch at an altitude of 1,300 feet in granite-laced mountains of the coastal Santa Lucia Range. Each wine is a blend of several blocks on the Estate and handcrafted to best represent the vineyard and spirit of the Pisoni Family. Jeff Pisoni, Gary’s other son, is the winemaker for the Pisoni Estate wines.

Lucy is the charismatic younger sister of Lucia Wines, a celebrated label that represents a collection of vineyards run by the renown Pisoni Family. In 2003, making her limited debut in just two precious barrels, winemaker Jeff Pisoni immediately knew he had crafted something exceptional. More than a decade later, the tradition of providing the utmost care and attention to the exquisite rose’ carries on. Only a limited amount is produced each year, and $1 per bottle is donated to breast cancer research.”

Winemaker Jeff Pisoni gently pulls the cork for us.

Podcasts

Segment One: Show Preview with Co-Host Andy Harris
Segment Two: Marvin Acuna, The Pizza Plant, Pasadena
Segment Three: “From Mumbai to Mexico City” Dinner with ADYA’s Chef Shachi Mehra & Puesto’s Chef Katy Smith
Segment Four: Phoenix Bakery with 2nd Generation Baker, Youlen Chan, L.A.’s Chinatown Part One
Segment Five: Phoenix Bakery with 2nd Generation Baker, Youlen Chan, L.A.’s Chinatown Part Two
Segment Six: Masters of Taste Preview with Host Chef Michael Hung of Faith & Flower
Segment Seven: Winemaker Jeff Pisoni, Pisoni Vineyards, Lucia and Lucy Part One
Segment Eight: Winemaker Jeff Pisoni, Pisoni Vineyards, Lucia and Lucy Part Two

Show 305, January 5, 2019: Restaurateur Gretchen Shoemaker – Georgia’s Restaurant, Anaheim Packing House

Gretchen ShoemakerWe love to share inspiring Family entrepreneurial success stories along with fulfilling second careers. Georgia’s Restaurant (surprisingly not named after the State) in the Anaheim Packing House is a Southern restaurant that celebrates authentic Soul Food through family recipes that deliver a home-cooked experience. At the heart of Georgia’s is Gretchen Shoemaker, who is our guest.

Gretchen tells the story of her life through the comfort foods she learned to make with her grandma, that she raised her daughters on, that served in her successful catering business, and that she has shared with family and friends throughout the years. When Gretchen’s daughter, Nika, and son-in-law, Marlon, opened Georgia’s at the Anaheim Packing House in 2014, they were intent on spreading her story of survival, community, and tradition through her food.

Today, you can find Gretchen at the restaurant, greeting guests with her warm welcome and keeping a watchful eye on the kitchen, which serves her specialties, including Chicken & Waffles, Blackened Chicken Pasta, Jambalaya, and Louisiana Tilapia & Shrimp. Georgia’s popular Plates include her signature Herb-Seasoned, Cornmeal-Crusted Buttermilk Fried Chicken; Hand-Tossed, Pan-Fried Smothered Pork Chops; Farm-Raised, Creole Seasoned, Cornmeal-Crusted Fried Catfish; Half Rack of Slow-Roasted St. Louis BBQ Ribs; and grilled-to-order 1855 Black Angus Choice Tri-Tip.

This year Georgia’s will add a 2nd location in Long Beach at the Long Beach Exchange.

 

 

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Show 292, September 29, 2018: Chef / Proprietor Shachi Mehra, ADYA, Anaheim – “Discover Diwali” Culinary Class

Shachi MehraADYA (Anaheim) hosts interactive Indian culinary demos every 3rd Saturday of the month from 11a.m. to 1p.m. priced at $35 per guest (unless otherwise noted) and include easy-to-follow recipes to take home with you, culinary secrets from Chef Shachi Mehra and of course, lunch served with wine / beer or chai. Discover Diwali” is set for Saturday, Oct. 20th. Reservations (due to limited class size) are a must.

“At ADYA, we showcase the flavorful street food of India. Our inspiration comes from the multitude of bright flavors and textures representing the diversity of India itself. Working with our local farmers, growers and purveyors, we strive to use local, organic, biodynamic ingredients whenever possible. Combining these with modern creative and classic Indian styles of cooking, we present food that balances the bounty of California with the bold flavors and spices of India. The carefully curated wine list and rotating craft beer list complement our vibrant flavors and casual style.”

Chef Shachi steps away from the tandoor oven to join us.

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Show 282, July 21, 2018: Show Preview with Co-Host Andy Harris

Now an enticing preview of Saturday’s lush and abundant 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…

The OC Fair (Free Your Inner Farmer) is in full swing now through August 12th (Wednesday through Sunday) in Costa Mesa. Time to talk about what’s new in Fair Food with The Midway Gourmet himself, Chef Dominic Palmieri. Think Caramel Crack Fries…

America’s foremost hamburger expert, George Motz, returns to the show. The 3rd edition of Hamburger America – A State-By-State Guide to 200 Great Burger Joints is now out. It’s completely revised and expanded.

Located in Glendale, BOURBON STEAK Los Angeles is Chef Michael Mina’s modern American steakhouse offering timeless dining experiences. At once classic and contemporary, the restaurant accomplishes all the traditions expected from a steakhouse with a flair of excitement. We’re firing up the broiler with Executive Chef Kyle Johnson.

Hidden in plain sight on the lower level of the Anaheim Packing House is the full-service Urbana Mexican Gastronomy. Its ‘Dia de los Muertos’ every day at URBANA, the Anaheim Packing House’s most colorful restaurant. Farm Fresh Mexican inspired plates are created by Chef Ernie Alvarado. Complementing the menu, URBANA’S sexy departure on craft cocktails featuring Tequila and Mezcal favorites as well as top shelf agave spirits. Proprietor Javier Cuadra is our guest.

Every Thursday from Noon to 6:00 p.m. Downtown Los Angeles’ historic Union Station’s South Patio is transformed into a bustling marketplace showcasing a diverse selection of SoCal’s farmers, artisans, crafters and culinary creations. The just launched Train-to-Table Farmers Market serves as an idyllic location for lunchtime small bites and drop-in shopping in the heart of this iconic landmark. Our guide is Ken Pratt, deputy executive officer real estate, Union Station Operations and Management.

Eat your heart out Long Beach! DINE LBC – Long Beach Restaurant Week returns August 4 to 12, 2018. Experience cuisine that delights the palate and defines the art of dining in Long Beach. Held annually, Dine LBC features value-oriented two or three course menus from dozens of Long Beach’s best restaurants in twelve unique neighborhoods throughout the city. <strong>The Attic on Broadway (with a Southern flair and potent libations) is one of the participating restaurants. We’ll meet proprietor Steve Massis.

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

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Show 282, July 21, 2018: Javier Cuadra, Owner & Founder, Urbana Mexican Gastronomy, Anaheim Packing House

Javier CuadraHidden in plain sight on the lower level of the Anaheim Packing House is the full-service Urbana Mexican Gastronomy. Its ‘Dia de los Muertos’ every day at URBANA, the Anaheim Packing House’s most colorful restaurant.

Farm Fresh Mexican inspired plates are created by Chef Ernie Alvarado. Complementing the menu, URBANA’S sexy departure on craft cocktails featuring Tequila and Mezcal favorites as well as top shelf agave spirits.

“Restaurateur Javier Cuadra was raised between Orange County and Michoacan, “the belly” of Mexico. Michoacan boasts an abundance of culture and delectable street foods which influenced Javier into opening a restaurant shacking the region’s finest offerings.”

“I always had a passion for food, while going to college for international business I worked in the restaurant industry and this inspired me to have my own one day. Experiencing the unique cuisine that Mexico has to offer and seeing how there was nothing like that in Orange County inspired me to bring a small piece of Mexican culture here.”

Javier’s love of “street food” has heavily influenced URBANA’s eclectic menu, which features natural and fresh ingredients including handmade tortillas, gourmet tacos and Red Snapper ceviche, creatively prepared by Chef Ernie Alvarado. “My personal favorite are the Mole enchiladas, made with house made Mole sauce that reminds me of home.” says Javier.

Located in the Anaheim Packing House, the candle-lit ambience has earned Golden Foodie Award honors among other recognitions, “The fact that together with Chef Ernie Alvarado we were able to change how people see Mexican cuisine is a huge accomplishment.”

Proprietor Javier Cuadra is our in-studio guest.

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July 21: Midway Gourmet, George Motz, Bourbon Steak, Urbana Mexican Gastronomy, The Attic on Broadway, Union Station Farmers Market

Podcasts

Segment One: Show Preview with Co-Host Andy Harris
Segment Two: Chef Dominic Palmieri, The Midway Gourmet, OC Fair
Segment Three: Burger Authority George Motz, 3rd Edition of Hamburger America
Segment Four: Executive Chef Kyle Johnson, Michael Mina’s Bourbon Steak Los Angeles
Segment Five: Javier Cuadra, Owner & Founder, Urbana Mexican Gastronomy, Anaheim Packing House
Segment Six: Train-to-Table Farmers Market at Union Station DTLA
Segment Seven: Steve Massis, Proprietor, The Attic, Long Beach Part One
Segment Eight: Steve Massis, Proprietor, The Attic, Long Beach Part Two

Now an enticing preview of this Saturday’s lush and abundant 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…

The OC Fair (Free Your Inner Farmer) is in full swing now through August 12th (Wednesday through Sunday) in Costa Mesa. Time to talk what’s new in Fair Food with The Midway Gourmet himself, Chef Dominic Palmieri. Think Caramel Crack Fries…

America’s foremost hamburger expert, George Motz, returns to the show. The 3rd edition of Hamburger America – A State-By-State Guide to 200 Great Burger Joints is now out. It’s completely revised and expanded.

Located in Glendale, BOURBON STEAK Los Angeles is Chef Michael Mina’s modern American steakhouse offering timeless dining experiences. At once classic and contemporary, the restaurant accomplishes all the traditions expected from a steakhouse with a flair of excitement. We’re firing up the broiler with Executive Chef Kyle Johnson.

Hidden in plain sight on the lower level of the Anaheim Packing House is the full-service Urbana Mexican Gastronomy. Its ‘Dia de los Muertos’ every day at URBANA, the Anaheim Packing House’s most colorful restaurant. Farm Fresh Mexican inspired plates are created by Chef Ernie Alvarado. Complementing the menu, URBANA’S sexy departure on craft cocktails featuring Tequila and Mezcal favorites as well as top shelf agave spirits. Proprietor Javier Cuadra is our guest.

Every Thursday from Noon to 6:00 p.m. Downtown Los Angeles’ historic Union Station’s South Patio is transformed into a bustling marketplace showcasing a diverse selection of SoCal’s farmers, artisans, crafters and culinary creations. The just launched Train-to-Table Farmers Market serves as an idyllic location for lunchtime small bites and drop-in shopping in the heart of this iconic landmark. Our guide is Ken Pratt, deputy executive officer real estate, Union Station Operations and Management.

Eat your heart out Long Beach! DINE LBC – Long Beach Restaurant Week returns August 4 to 12, 2018. Experience cuisine that delights the palate and defines the art of dining in Long Beach. Held annually, Dine LBC features value-oriented two or three course menus from dozens of Long Beach’s best restaurants in twelve unique neighborhoods throughout the city. The Attic on Broadway (with a Southern flair and potent libations) is one of the participating restaurants. We’ll meet proprietor Steve Massis.

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

Dominic Palmieri of Midway GourmetThe OC Fair (Free Your Inner Farmer) is in full swing now through August 12th (Wednesday through Sunday) in Costa Mesa. It’s a once-a-year thing, something that can only happen at the Fair – a food frenzy beyond compare.

Time to talk about what’s new in Fair Food with The Midway Gourmet himself, Chef Dominic Palmieri.

Think Caramel Crack Fries and on the savory side, Sriracha Turkey Leg.…

“You know you want it if it’s fried, wrapped in bacon or sprinkled with sugar!”

Last year 51 per cent of attendees surveyed said the only-at-the-Fair food was their favorite part of their visit. You just know the chefs have been laboring to move the needle even higher for 2018.

Is the OC Fair food crazier and more inventive this year? You be the judge.

George MotzAmerica’s foremost hamburger expert, George Motz, returns to the show. The 3rd edition of Hamburger America – A State-By-State Guide to 200 Great Burger Joints is now out. It’s completely revised and expanded. It features 50- brand new places from Coast-to-Coast to find the perfect burger.

Motz as made it his personal mission to preserve America’s hamburger heritage, and his travelogue spotlights the nation’s best roadside stands, nostalgic dinners, mon-n-pop shops, and college town favorites – all with George’s photographs and commentary throughout.

Whether you’re an armchair traveler, a serious connoisseur, or curious adventurer. Hamburger America is an essential resource for reclaiming this precious slice of Americana.

Kyle JohnsonLocated in Glendale, BOURBON STEAK Los Angeles is Chef Michael Mina’s modern American steakhouse offering timeless dining experiences. At once classic and contemporary, the restaurant accomplishes all the traditions expected from a steakhouse with a flair of excitement.

“Discover the Piano Bar abuzz with newfound libations, and the glamorous dining room boasting tableside services including our signature Japanese Whisky Cart and Michael Mina’s signature Lobster Pot Pie.”

Kyle Johnson has worked his way through some of Las Vegas’s finest restaurants and is now at Chef Michael Mina’s Bourbon Steak Los Angeles at The Americana at Brand as Executive Chef.  With his food philosophy focused on sourcing the highest quality ingredients prepared with a strong technique, he looks forward to cultivating a connection to the community. Through relationships with local farms and purveyors, he surprises guests with a locally influenced menu of modern steakhouse fare that’s sophisticated and approachable all at once.

We’re firing up the broiler with Executive Chef Kyle Johnson.

Javier CuadraHidden in plain sight on the lower level of the Anaheim Packing House is the full-service Urbana Mexican Gastronomy. Its ‘Dia de los Muertos’ every day at URBANA, the Anaheim Packing House’s most colorful restaurant.

Farm Fresh Mexican inspired plates are created by Chef Ernie Alvarado. Complementing the menu, URBANA’S sexy departure on craft cocktails featuring Tequila and Mezcal favorites as well as top shelf agave spirits.

“Restaurateur Javier Cuadra was raised between Orange County and Michoacan, “the belly” of Mexico. Michoacan boasts an abundance of culture and delectable street foods which influenced Javier into opening a restaurant shacking the region’s finest offerings.”

“I always had a passion for food, while going to college for international business I worked in the restaurant industry and this inspired me to have my own one day. Experiencing the unique cuisine that Mexico has to offer and seeing how there was nothing like that in Orange County inspired me to bring a small piece of Mexican culture here.

Javier’s love of “street food” has heavily influenced URBANA’s eclectic menu, which features natural and fresh ingredients including handmade tortillas, gourmet tacos and Red Snapper ceviche, creatively prepared by Chef Ernie Alvarado. “My personal favorite are the Mole enchiladas, made with house made Mole sauce that reminds me of home.” says Javier.

Located in the Anaheim Packing House, the candle-lit ambience has earned Golden Foodie Award honors among other recognitions, “The fact that together with Chef Ernie Alvarado we were able to change how people see Mexican cuisine is a huge accomplishment.”

Proprietor Javier Cuadra is our guest.

Ken PrattEvery Thursday from Noon to 6:00 p.m. Downtown Los Angeles’ historic Union Station’s South Patio is transformed into a bustling marketplace showcasing a diverse selection of SoCal’s farmers, artisans, crafters and culinary creations. The just launched Train-to-Table Farmers Market serves as an idyllic location for lunchtime small bites and drop-in shopping in the heart of this iconic landmark.

Union Station has partnered with California Certified Farmers Markets to bring the Train-to-Table Farmers Market to the historic venue, serving thousands of Metro travelers, downtown workers and residents every week.

“We are thrilled to offer this unique shopping experience in one of the most historic locations in Los Angeles,” said Ken Pratt, deputy executive officer real estate, Union Station Operations and Management. “Union Station has emerged as the gateway to the extraordinary renaissance in downtown Los Angeles, and the launch of the Train-to-Table Farmers Market is aligned with our ongoing efforts to deliver distinctive, new experiences in this remarkable public space.”

Playing to the strengths of the California climate, the historic South Patio opened in 1939 and was designed as a formal garden through which travelers (and often celebrities) exited the station. The expansive patio, featuring towering palm trees and an iconic 100-foot-tall clock tower, has evolved into a vibrant meeting place for Angelenos.

Our conductor is Ken Pratt, deputy executive officer real estate, Union Station Operations and Management.

Steve and Calvin MassisEat your heart out Long Beach! DINE LBC – Long Beach Restaurant Week returns August 4 to 12, 2018. Experience cuisine that delights the palate and defines the art of dining in Long Beach. Held annually, Dine LBC features value-oriented two or three course menus from dozens of Long Beach’s best restaurants in twelve unique neighborhoods throughout the city.

The Attic on Broadway (with a distinct Southern flair and ample libations) is one of the participating restaurants.

“Enjoy fresh Southern cuisine with a Southern California twist!”

It’s Breakfast, Lunch and Dinner 7 days plus Weekend Brunch. Dog-friendly and seating inside the restored Craftsman bungalow or on 2 shaded patios.

We’ll meet hands-on proprietor Steve Massis.

Podcasts

Segment One: Show Preview with Co-Host Andy Harris
Segment Two: Chef Dominic Palmieri, The Midway Gourmet, OC Fair
Segment Three: Burger Authority George Motz, 3rd Edition of Hamburger America
Segment Four: Executive Chef Kyle Johnson, Michael Mina’s Bourbon Steak Los Angeles
Segment Five: Javier Cuadra, Owner & Founder, Urbana Mexican Gastronomy, Anaheim Packing House
Segment Six: Train-to-Table Farmers Market at Union Station DTLA
Segment Seven: Steve Massis, Proprietor, The Attic, Long Beach Part One
Segment Eight: Steve Massis, Proprietor, The Attic, Long Beach Part Two

Show 163, March 12, 2016: Greg Nagel, Producer, FirkFest, OC Cask Beer Festival

Greg NagelIt’s 2016, which means it’s time to put on the wooden barrel pants, held up by suspenders. Firkfest 2016 is being planned for March 19, 2016, in Anaheim at Farmers Park, which is in-between the Packing House and Umami Burger.

From Event Producer Greg Nagel @OCBeerBlog:

“While standing in a 200 person line for a cask of Noble Ale Works Naughty Sauce at a beer festival this past summer, it dawned on me. Orange County needs a proper cask ale festival.”

“Expect fifty-ish casks from true craft beer makers. Brewers love the fest, the press loves the fest, and I’ve heard nothing but praise from guests. So buy your tickets early and tell a friend!”

“Why a cask ale festival? A cask is simply a vessel filled with liquid meant to be served within a day or so once tapped. Brewers fill the cask with beer for conditioning and then can treat it like a blank canvas; adding fresh hops, blending beers, adding tea/coffee or other creative ingredients. It’s a one-time shot to try something new and fun.”

This is an event that doesn’t over-sell tickets. There is a ceiling on admissions so everyone can comfortably move around. Lines are typically easy to navigate. Nice…

There are also a variety of compatible International foods available for purchase including nibbles from Adya.

Greg will tap one of the 50 plus casks for us and provide a full pour on all the thirst-quenching ingredients of Firkfest 3.0 supporting the OCBrewersGuild.

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