Show 567, March 2, 2024: Show Preview with Executive Producer & Co-Host Andy Harris

We first introduced Chef Eric Klein to the listeners of the “SoCal Restaurant Show” back when he was the high-profile Executive Chef and Partner of Spago Las Vegas in the Forum Shops. Later Chef Eric transitioned (with a major promotion) to Senior Vice President Culinary – Partner at Wolfgang Puck Catering based at The Dolby Theater in Hollywood. Every year for over two-decades Wolfgang Puck Catering has had the honor and great responsibility of providing all celebratory food and beverage for the prestigious Governors Ball following the Academy Awards ceremony. 2024 is the 30th year celebration of the Governors Ball. As for the past several years this luxe menu was created by Wolfgang Puck and Eric Klein. The pastry design is by Kamel Guechida and Gary Larduinat. This year the Oscars return to the Dolby Theater in Hollywood on Sunday, March 10th. Chef Eric Klein takes a break from his active kitchens to join us for this exclusive preview.

“Tiki bar fans, rejoice — and grab a place at Strong Water Anaheim. It’s a creatively reimagined classic of the genre, with its curio-shop-in-a-shipwreck atmosphere, its supercharged bar-food menu, its encyclopedic list of classic and creative tropical libations (zero proof options included), and its treasure chest of rare artisanal rums worth drinking straight.” Strong Water’s latest national recognition is as a semi-finalist for a nomination for the prestigious James Beard Award for Outstanding Bar Program. Strong Water is the only Orange County semi-finalist in any category for a James Beard Award in 2024. The food menu is an important calling card for Strong Water, too. Their Galley Master (Executive Chef) is Steve Kling previously the highly regarded culinary force in the kitchen at Five Crowns in Corona del Mar. Proprietors Ying Chang (Fleet Commander) and Robert Adamson join us in-studio

“In music, the term “allegretto” describes a cheerful tempo of 112-120 beats per minute, and at Allegretto Vineyard Resort by Ayres in Paso Robles, it’s an expression of a life lived joyfully, playfully, in harmony and with intention. The resort is the vision of fourth-generation hotelier Douglas Ayres, who, as a keen observer of global cultures and traditions, spent 13 years exploring the landscapes and vineyards of Paso Robles before discovering the 20 magnificent acres in East Paso Robles that would become the Allegretto. The first of its kind in Paso Robles Wine Country and a world unto itself, the Allegretto Vineyard Resort is nestled among 20 acres that include wine-grapes, olive and fruit trees, 171 guest rooms and suites, a restaurant with chef’s garden, wine bar, 12,000-square-foot courtyard, pool and cabanas, spa, the Abbey (a multi-use French inspired chapel), ballroom, indoor and outdoor event space, walking paths, manicured Mediterranean gardens, specially crafted vignettes, and art and artifacts that invoke the luxury, warmth, and beauty of la dolce vita.” Allegretto Vineyards Resort’s hands-on, veteran General Manager, Rich Verruni is our guest.

Our own Chef Andrew Gruel, the menu-maker behind the full-service Calico Fish House (in the Sunset Beach area of Huntington Beach) and also the founder and pizzaiola of the fast-casual Big Parm (New Jersey-style pizza) located in the Mess Hall in Tustin provides another timely and informative “Ask the Chef” segment where he responds to listeners’ thoughtful inquiries. It’s not all potent libations for the celebration of St. Patrick’s Day coming up on Sunday, March 17th. Chef Andrew has some suggestions on worthy nibbles to take you beyond green beer and corned beef and cabbage.

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

Show 567, March 2, 2024: Strong Water, Anaheim with Proprietors Ying Chang & Robert Adamson Part One

Robert Adamson and Ying Chang of Jace Hospitality

“Tiki bar fans, rejoice — and grab a seat at Strong Water Anaheim. It’s a creatively reimagined classic of the genre, with its curio-shop-in-a-shipwreck atmosphere, its supercharged bar-food menu, its encyclopedic list of classic and creative tropical libations (zero proof options included), and its pirates’ treasure chest of rare artisanal rums worth drinking straight.”

Strong Water’s latest national recognition is as a semi-finalist for a nomination for the prestigious James Beard Award for Outstanding Bar Program. Strong Water is the only Orange County semi-finalist in any category for a James Beard Award in 2024!

The food menu is an important calling card for Strong Water, too. Their Galley Master (Executive Chef) is Steve Kling, previously the highly regarded culinary force in the kitchen at Five Crowns in Corona del Mar. The menu changes regularly. Contemplate an Appetizer of Japanese Egg Salad Crostini with Shiso Oil and Chives, and a layered Loco Moco Burger with an 8oz. Wagu Patty, Spam, Fried Egg, Tempura Battered Onion Ring, Mixed Greens, Bone Marrow Gravy and Polynesian Spread served on a Brioche Hawaiian Bun!

“Welcome Aboard Strong Water Anaheim tucked away in Downtown Anaheim. When you enter Strong Water Anaheim, you will find yourself walking into the wreckage of the Clementine lost at sea in 1884.” First-time guests are given a tour of all the various ship-themed areas (including the lore associated with each) before being seated in their reserved spot.

It’s not a large space and Strong Water is very popular with both their loyal regulars and first-time guests. It’s a two-hour experience and the time flies. Advance reservations via Resy are truly a must.

Proprietors Ying Chang (Fleet Commander) and Robert Adamson join us in-studio.

Show 567, March 2, 2024: Strong Water, Anaheim with Proprietors Ying Chang & Robert Adamson Part Two

Robert Adamson and Ying Chang of Jace Hospitality

“Tiki bar fans, rejoice — and grab a seat at Strong Water Anaheim. It’s a creatively reimagined classic of the genre, with its curio-shop-in-a-shipwreck atmosphere, its supercharged bar-food menu, its encyclopedic list of classic and creative tropical libations (zero proof options included), and its pirates’ treasure chest of rare artisanal rums worth drinking straight.”

Strong Water’s latest national recognition is as a semi-finalist for a nomination for the prestigious James Beard Award for Outstanding Bar Program. Strong Water is the only Orange County semi-finalist in any category for a James Beard Award in 2024!

The food menu is an important calling card for Strong Water, too. Their Galley Master (Executive Chef) is Steve Kling, previously the highly regarded culinary force in the kitchen at Five Crowns in Corona del Mar. The enticing menu changes regularly. Contemplate an Appetizer of Japanese Egg Salad Crostini with Shiso Oil and Chives, and a layered Loco Moco Burger with an 8oz. Wagu Patty, Spam, Fried Egg, Tempura Battered Onion Ring, Mixed Greens, Bone Marrow Gravy and Polynesian Spread served on a Brioche Hawaiian Bun!

“Welcome Aboard Strong Water Anaheim tucked away in Downtown Anaheim. When you enter Strong Water Anaheim, you will find yourself walking into the wreckage of the Clementine lost at sea in 1884.” Guests are greeted “with a warm ahoy and an invitation to escape to paradise and forget your worries.”

It’s not a large space and Strong Water is very popular with both their loyal regulars and first-time guests. It’s a two-hour experience and the time flies. Advance reservations via Resy are truly a must.

Proprietors Ying Chang (Fleet Commander) and Robert Adamson continue with us in-studio.

March 2: Eric Klein at the Academy Awards, Strong Water Anaheim, Allegretto Vineyard Resort by Ayres

Podcasts

Segment One: Show Preview with Executive Producer & Co-Host Andy Harris
Segment Two: Executive Chef Eric Klein, Senior Vice President Culinary and Partner, Wolfgang Puck Catering Part One
Segment Three: Executive Chef Eric Klein, Senior Vice President Culinary and Partner, Wolfgang Puck Catering Part Two
Segment Four: Strong Water, Anaheim with Proprietors Ying Chang & Robert Adamson Part One
Segment Five: Strong Water, Anaheim with Proprietors Ying Chang & Robert Adamson Part Two
Segment Six: Allegretto Vineyard Resort, Paso Robles, with General Manager Rich Verruni Part One
Segment Seven: Allegretto Vineyard Resort, Paso Robles, with General Manager Rich Verruni Part Two
Segment Eight: Chef Andrew Gruel, Co-Host and Proprietor of Calico Fish House, with “Ask the Chef”

Andy Harris, Executive Producer and Co-host previews the show.

We first introduced Chef Eric Klein to the listeners of the “SoCal Restaurant Show” back when he was the high-profile Executive Chef and Partner of Spago Las Vegas in the Forum Shops. Later Chef Eric transitioned (with a major promotion) to Senior Vice President Culinary – Partner at Wolfgang Puck Catering based at The Dolby Theater in Hollywood. Every year for over two-decades Wolfgang Puck Catering has had the honor and great responsibility of providing all celebratory food and beverage for the prestigious Governors Ball following the Academy Awards ceremony. 2024 is the 30th year celebration of the Governors Ball. As for the past several years this luxe menu was created by Wolfgang Puck and Eric Klein. The pastry design is by Kamel Guechida and Gary Larduinat. This year the Oscars return to the Dolby Theater in Hollywood on Sunday, March 10th. Chef Eric Klein takes a break from his active kitchens to join us for this exclusive preview.

“Tiki bar fans, rejoice — and grab a place at Strong Water Anaheim. It’s a creatively reimagined classic of the genre, with its curio-shop-in-a-shipwreck atmosphere, its supercharged bar-food menu, its encyclopedic list of classic and creative tropical libations (zero proof options included), and its treasure chest of rare artisanal rums worth drinking straight.” Strong Water’s latest national recognition is as a semi-finalist for a nomination for the prestigious James Beard Award for Outstanding Bar Program. Strong Water is the only Orange County semi-finalist in any category for a James Beard Award in 2024. The food menu is an important calling card for Strong Water, too. Their Galley Master (Executive Chef) is Steve Kling previously the highly regarded culinary force in the kitchen at Five Crowns in Corona del Mar. Proprietors Ying Chang (Fleet Commander) and Robert Adamson join us in-studio.

“In music, the term “allegretto” describes a cheerful tempo of 112-120 beats per minute, and at Allegretto Vineyard Resort by Ayres in Paso Robles, it’s an expression of a life lived joyfully, playfully, in harmony and with intention. The resort is the vision of fourth-generation hotelier Douglas Ayres, who, as a keen observer of global cultures and traditions, spent 13 years exploring the landscapes and vineyards of Paso Robles before discovering the 20 magnificent acres in East Paso Robles that would become the Allegretto. The first of its kind in Paso Robles Wine Country and a world unto itself, the Allegretto Vineyard Resort is nestled among 20 acres that include wine-grapes, olive and fruit trees, 171 guest rooms and suites, a restaurant with chef’s garden, wine bar, 12,000-square-foot courtyard, pool and cabanas, spa, the Abbey (a multi-use French inspired chapel), ballroom, indoor and outdoor event space, walking paths, manicured Mediterranean gardens, specially crafted vignettes, and art and artifacts that invoke the luxury, warmth, and beauty of la dolce vita.” Allegretto Vineyards Resort’s hands-on, veteran General Manager, Rich Verruni is our guest.

Our own Chef Andrew Gruel, the menu-maker behind the full-service Calico Fish House (in the Sunset Beach area of Huntington Beach) and also the founder and pizzaiola of the fast-casual Big Parm (New Jersey-style pizza) located in the Mess Hall in Tustin provides another timely and informative “Ask the Chef” segment where he responds to listeners’ thoughtful inquiries. It’s not all potent libations for the celebration of St. Patrick’s Day coming up on Sunday, March 17th. Chef Andrew has some suggestions on worthy nibbles to take you beyond green beer.

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

Eric Klein of Wolfgang Puck Catering

We first introduced Chef Eric Klein to the listeners of the “SoCal Restaurant Show” when he was the high-profile Executive Chef and Partner of Spago Las Vegas in the Forum Shops. Later Chef Eric transitioned (with a major promotion) to Senior Vice President Culinary – Partner at Wolfgang Puck Catering based at The Dolby Theater in Hollywood. Every year for over two-decades Wolfgang Puck Catering has had the honor and great responsibility of providing all celebratory food and beverage for the prestigious Governors Ball following the Academy Awards ceremony. 2024 is the 30th year celebration of the Governors Ball. As for the past several years this luxe menu was created by Wolfgang Puck and Eric Klein. The pastry design is by Kamel Guechida and Gary Larduinat. This year the Oscars return to the Dolby Theater in Hollywood on Sunday, March 10th.

Wolfgang Puck is even flying in his Executive Chef at CUT London, Elliott Grover, to prepare Fish and Chips (with lobster) and oversee the Roast Beef with Yorkshire Pudding and Creamed Horseradish Carving Station. Think tray-passed Smoked Salmon Oscars on Matzah for starters. A new creation for this year is a vegetarian item (tray-passed), Honey Butter Toast with Fennel Marmalade and Whipped Crème Fraiche.

Chef Eric Klein takes a break from his active kitchens to join us for this exclusive preview.

Robert Adamson and Ying Chang of Jace Hospitality

“Tiki bar fans, rejoice — and grab a seat at Strong Water Anaheim. It’s a creatively reimagined classic of the genre, with its curio-shop-in-a-shipwreck atmosphere, its supercharged bar-food menu, its encyclopedic list of classic and creative tropical libations (zero proof options included), and its pirates’ treasure chest of rare artisanal rums worth drinking straight.”

Strong Water’s latest national recognition is as a semi-finalist for a nomination for the prestigious James Beard Award for Outstanding Bar Program. Strong Water is the only Orange County semi-finalist in any category for a James Beard Award in 2024!

The food menu is an important calling card for Strong Water, too. Their Galley Master (Executive Chef) is Steve Kling, previously the highly regarded culinary force in the kitchen at Five Crowns in Corona del Mar. Contemplate an Appetizer of Japanese Egg Salad Crostini with Shiso Oil and Chives, and a layered Loco Moco Burger with an 8oz. Wagu Patty, Spam, Fried Egg, Tempura Battered Onion Ring, Mixed Greens, Bone Marrow Gravy and Polynesian Spread served on a Brioche Hawaiian Bun!

“Welcome Aboard Strong Water Anaheim tucked away in Downtown Anaheim. When you enter Strong Water Anaheim, you will find yourself walking into the wreckage of the Clementine lost at sea in 1884.”

Proprietors Ying Chang (Fleet Commander) and Robert Adamson join us in-studio.

Rich Verruni of Allegretto Vineyard Resort

“In music, the term “allegretto” describes a cheerful tempo of 112-120 beats per minute, and at Allegretto Vineyard Resort by Ayres in Paso Robles, it’s an expression of a life lived joyfully, playfully, in harmony and with intention. The resort is the vision of fourth-generation hotelier Douglas Ayres, who, as a keen observer of global cultures and traditions, spent 13 years exploring the landscapes and vineyards of Paso Robles before discovering the 20 magnificent acres in East Paso Robles that would become the Allegretto.”

“Populated with art and artifacts from his travels throughout South America, Asia, Europe and beyond, Allegretto Vineyard Resort is Doug’s most personal project yet, designed to recreate the peace and proportion of ancient spaces. “Across history, people have expressed their connection to a deeper source through their environment, food, song, dance, and celebration,” he says. “The Allegretto is another of those human expressions. It tells a story in time – a story of joy.””

“The first of its kind in Paso Robles Wine Country and a world unto itself, the Allegretto Vineyard Resort is nestled among 20 acres that include wine-grapes, olive and fruit trees, 171 guest rooms and suites, a restaurant with chef’s garden, wine bar, 12,000-square-foot courtyard, pool and cabanas, spa, the Abbey (a multi-use French inspired chapel), ballroom, indoor and outdoor event space, walking paths, manicured Mediterranean gardens, specially crafted vignettes, and art and artifacts that invoke the luxury, warmth, and beauty of la dolce vita.”

There are two on site vineyards at Allegretto Vineyard Resort growing Estate fruit for the Allegretto Wines. All the Allegretto Wines are available to taste on-site at the Willow Creek Tasting Room.

The destination restaurant at the Resort is Cello Ristorante & Bar serving Breakfast, Lunch and Dinner. It’s an upscale yet casual Mediterranean-inspired restaurant. There is an extensive wine list in addition to the availability of the portfolio of Allegretto Wines.

On-site activities include scheduled Olive Oil Tastings with local olives from San Miguel Olive Farm and informative guided Art Tours which are really a must to fully appreciate all the museum-quality art that is part of every corner of the Resort. At a guest’s leisure there is a walk on the Star Garden Trail with twelve stations of meditation and a chance to meet and feed, George, the friendly vineyard Alpaca.

Allegretto Vineyards Resort’s hands-on veteran General Manager, Rich Verruni is our guest.

Chef Andrew Gruel of Big Parm and the Calico Fish House

Our own Chef Andrew Gruel, the menu-maker behind the full-service Calico Fish House (in the Sunset Beach area of Huntington Beach) and also the founder and pizzaiola of the fast-casual Big Parm (New Jersey-style pizza) located in the Mess Hall in Tustin provides another timely and informative Ask the Chef segment where he responds to listeners’ thoughtful inquiries.

It’s not all potent libations for the celebration of St. Patrick’s Day coming up on Sunday, March 17th. Chef Andrew has some suggestions on worthy and satisfying nibbles to take you well beyond green beer.

Podcasts

Segment One: Show Preview with Executive Producer & Co-Host Andy Harris
Segment Two: Executive Chef Eric Klein, Senior Vice President Culinary and Partner, Wolfgang Puck Catering Part One
Segment Three: Executive Chef Eric Klein, Senior Vice President Culinary and Partner, Wolfgang Puck Catering Part Two
Segment Four: Strong Water, Anaheim with Proprietors Ying Chang & Robert Adamson Part One
Segment Five: Strong Water, Anaheim with Proprietors Ying Chang & Robert Adamson Part Two
Segment Six: Allegretto Vineyard Resort, Paso Robles, with General Manager Rich Verruni Part One
Segment Seven: Allegretto Vineyard Resort, Paso Robles, with General Manager Rich Verruni Part Two
Segment Eight: Chef Andrew Gruel, Co-Host and Proprietor of Calico Fish House, with “Ask the Chef”

Show 566, February 24, 2024: Anne Marie Panoringan, Culture OC’s Food Columnist Part One

Food Journalist Anne Marie Panoringan

Anne Marie Panoringan is now Culture OC’s well-informed food columnist. She reports industry news, current events and trends. Anne Marie also contributes regularly to Eater Los Angeles, LAist and a host of other well-respected publications. Anne Marie joins us in-studio to further discuss her new outlet as Food Columnist for Culture OC and chat about recent and future columns.

Along the way Anne Marie will highlight her past (and future) coverage of Strong Water in Anaheim, the only Orange County nominee as a semi-finalist for a James Beard Award. Also, more salivating specifics on the range of South of the Border edible delights available at Mercado Gonzalez in Costa Mesa.

Show 543, September 16, 2023: Firkenstein Craft Beer Festival, Anaheim, with Producer Greg Nagel

Greg Nagel of FirkFest

“What would have been the 7th annual Firkfest in Anaheim in 2020 is finally back in 2023 as Firkenstein Craft Beer Festival. Note that it’s no longer cask only. The only prerequisite is breweries are required to bring something special made just for the event.”

“Firkenstein Craft Beer Festival is happening on Saturday, October 7th, 2023 from 4-8 p.m. in Downtown Anaheim surrounding the city’s decorated Halloween tree on West Center Street Promenade, including 30 plus of California’s best breweries, including Monkish, Green Cheek, Highland Park, Moonlight, Everywhere, and others”

“It’s not only a fall beer festival where you can get dressed up, but your beer can too,” notes founder and organizer Greg Nagel @OCBeerBlog. “Two of my favorite things are Halloween and Oktoberfest, both of which happen near each other, so why not have a Halloweenish Oktoberfest?” he continued. Most beers are specially made just for the event, meaning you can only get a taste for them at the festival.

“Around thirty of SoCal’s best brewers are invited, and the event is heavily attended by the beer industry, brewers, and beer lovers alike. The festival is never oversold, capping guests at around 600, which sells out every year it’s been around.” “The venue is slightly larger than previous years, so we may add a little bit,” notes Nagel.

“The festival supports the Anaheim Fall Festival and Parade, which is in its 100th year this October. The Firkenstein Craft Beer Festival will feature local chefs, music, and have a costume contest.”

Founder and Organizer Greg Nagel of OC Beer Blog is our guest to tap the keg of the upcoming Firkenstein Craft Beer Festival.

Greg has a special offer for our Listeners. Ticket price is $59 plus processing fee. If you buy your ticket and use in the Promo Code Box : “AM830” you’ll earn a $10 discount. The event typically sells out early so plan accordingly!

Show 540, August 26, 2023: NAM Coffee, Anaheim, with Founder Vince Nguyen Part One

Vince Nguyen of NAM Coffee

Founded in 2022 by Vince Nguyen, NAM Coffee is the first Vietnamese coffee importer and roaster based in Los Angeles. Nam Coffee is Founder Vince Nguyen’s love letter to his journey from Vietnam to California, a flavor inspired by the mountains of his hometown in Pleiku as much as his current home in Los Angeles. Like many Vietnamese people around the world, Vince always carried the flavor and tradition of Vietnamese coffee with him wherever he goes.”

“Vince spent his early childhood in Pleiku, a city known for its coffee, tea, and honey farms. He remembers drinking Vietnamese coffee from quite a young age. And when he was twelve, Vince got first-hand experience working at his mom’s coffee stand in Saigon, where the family moved. She was a single mother who worked long hours to provide for the family. Now, years later, Vince is proud to build off what he learned from that coffee stand and continue his family tradition of entrepreneurship.”

“When Vince moved to Orange County, California to pursue a career in fashion, he was frustrated by the lack of Vietnamese coffee that had the familiar flavors he grew up with. So he went out looking for a source, and luckily met NAM’s fantastic partner who is a third-generation farmer. NAM’s Arabica and Robusta beans come from a family farm on Langbiang mountain in Da Lat, a highland region famous for its scenic vistas and fertile soil.”

“When first developing the NAM roasts, Vince paid careful attention to all of the tiny details that go into achieving perfection. For example, NAM roasts premium, light Robusta beans at lower temperatures for longer periods of time to ensure that every bean gets a nice coat of oil and a lasting, vibrant aroma. NAM guarantees that their products are organic with no additives like corn starch or chicory. NAM offers both Arabica and Robusta blends, spotlighting the diversity and sophistication of Vietnam’s agricultural prowess.”

Vince Nguyen is our guest with a fresh-brewed cup of Orange County blend (30% Robusta & 70% Arabica) in hand.

Show 540, August 26, 2023: NAM Coffee, Anaheim, with Founder Vince Nguyen Part Two

Vince Nguyen of NAM Coffee

Founded in 2022 by Vince Nguyen, NAM Coffee is the first Vietnamese coffee importer and roaster based in Los Angeles. Nam Coffee is Founder Vince Nguyen’s love letter to his journey from Vietnam to California, a flavor inspired by the mountains of his hometown in Pleiku as much as his current home in Los Angeles. Like many Vietnamese people around the world, Vince always carried the flavor and tradition of Vietnamese coffee with him wherever he goes.”

“Vince spent his early childhood in Pleiku, a city known for its coffee, tea, and honey farms. He remembers drinking Vietnamese coffee from quite a young age. And when he was twelve, Vince got first-hand experience working at his mom’s coffee stand in Saigon, where the family moved. She was a single mother who worked long hours to provide for the family. Now, years later, Vince is proud to build off what he learned from that coffee stand and continue his family tradition of entrepreneurship.”

“When Vince moved to Orange County, California to pursue a career in fashion, he was frustrated by the lack of Vietnamese coffee that had the familiar flavors he grew up with. So he went out looking for a source, and luckily met NAM’s fantastic partner who is a third-generation farmer. NAM’s Arabica and Robusta beans come from a family farm on Langbiang mountain in Da Lat, a highland region famous for its scenic vistas and fertile soil.”

“When first developing the NAM roasts, Vince paid careful attention to all of the tiny details that go into achieving perfection. For example, NAM roasts premium, light Robusta beans at lower temperatures for longer periods of time to ensure that every bean gets a nice coat of oil and a lasting, vibrant aroma. NAM guarantees that their products are organic with no additives like corn starch or chicory. NAM offers both Arabica and Robusta blends, spotlighting the diversity and sophistication of Vietnam’s agricultural prowess.”

Vince Nguyen is our guest with a fresh-brewed cup of District One blend in hand.

Show 536, July 29, 2023: THE RANCH’s Hatch Pepper Dinner with Melissa’s Robert Schueller and THE RANCH’s Jake Williams

Robert Schueller of Melissa's World Variety Produce in the AM830 KLAA Studio

Melissa’s, the renowned provider of specialty fruits and vegetables, is participating in a captivating collaboration dinner with THE RANCH Restaurant & Saloon’s Event Center in Anaheim featuring the beloved Hatch peppers. This exclusive event promises to be a culinary experience like no other, as two industry leaders join forces to showcase the exceptional flavors of these highly coveted seasonal peppers.”

“The Hatch pepper, famously grown in the fertile fields of Hatch Valley, New Mexico, holds a special place in the hearts of food enthusiasts nationwide. Known for its distinctive roasting qualities, the Hatch pepper adds a unique touch to any dish it graces. In celebration of this extraordinary ingredient, Melissa’s and THE RANCH Culinary Team have crafted an exquisite menu that will tantalize guests’ taste buds.”

The Hatch Pepper Collaboration Dinner, set to take place on Saturday, August 12, will be an evening filled with culinary enchantment. The renowned chefs from THE RANCH Culinary Team will artfully prepare a multi-course feast, highlighting the versatility and complexity of the Hatch peppers. From the featured welcome cocktail to dessert, each dish will showcase these exceptional peppers’ remarkable flavors and culinary potential. It’s a true celebration of fresh produce and the art of culinary excellence.”

“Guests can anticipate a sensory journey as they indulge in meticulously crafted dishes like the Hatch Pepper & Yellowtail Aguachile Ceviche, a refreshing blend of cool summer flavors with a hint of smoky heat. The main course will feature the Hatch Pepper & Blue Cheese Crusted Cape Grim Grass-Fed Filet, skillfully prepared to perfection, accentuating the natural richness of the beef with a delightful peppery touch. To conclude this remarkable evening, guests will be treated to a delectable Hatch Pepper-infused dessert that will leave a lasting impression.” There is a premium wine pairing included to accompany each savory course. Melissa’s Robert Schueller (a.k.a. The Prince of Produce) and Jake Williams, Marketing Manager for THE RANCH join us to share all the tantalizing Dinner details.

Show 494, October 8, 2022: Chef Henry Pineda, Proprietor, Lola’s by MFK, Anaheim Part One

Henry Pineda of Lola's MFK

“With the full-service Lola’s by MFK in the former CaliVino Wine Pub space off Katella Avenue next door to Angel Stadium, Chef Henry Pineda, 31, is celebrating his mother’s Filipino and father’s Guatemalan roots through the lens of his favorite meal serving a Modern Filipino Brunch from 8:30 a.m. to 2:00 p.m., 7 days. Dinner will eventually follow. Chef Henry operates Lola’s by MFK with his wife and business partner, Amanda “Panda” Pineda.

“Every year on my birthday we don’t go to dinner, we go to breakfast,” said Pineda, who grew up in L.A and moved to Anaheim when he was six. “Breakfast was always the meal where my family ate together. My dad worked the graveyard shift and would just be coming home right before my mom was about to head out.”

“Pineda has worked in restaurants since age 18 starting at Mama Cozza’s in Anaheim. He’s also cooked at Orange Hill in Orange; ADYA in Anaheim; Starfish in Laguna Beach; Shabu Shabu in Santa Ana; Smoking Ribs in Garden Grove; and The Penthouse inside The Huntley Hotel in Santa Monica. Pineda opened MFK by Aysee’s original location on the border of Anaheim and Buena Park in 2016 at age 26. That restaurant tragically burned down one night in September 2020 when a fire spontaneously broke out.”

Pineda’s Brunch classics include Lola’s Crispy Sisig, Adobo Fried Rice Omelet, Ube Pancakes, Sweet Avocado Pancakes and Ube Tres Leches French Toast. Lola’s beer and wine license just came through so Filipino craft beer (unusually on tap) and exotic fruit-based libations will soon appear on the menu.

Chef Henry takes a break from the Brunch rush to join us with spatula in hand.