Show 440, August 28, 2021: Show Preview with Executive Producer & Co-Host Andy Harris

Hatch Chile Pepper season is here and Zapien’s Salsa Grill in Pico Rivera is ready to turn on the roasters and get creative with the bright green, glossy pepper’s limited annual availability. For the eleventh year, the restaurant and Chef/Proprietor Marco Zapien are making a late Summer celebration of the unique Hatch Chile, hosting both a Hatch Chile Roast and Hatch Chile Cooking Demo.

“At RISÜ in Downtown Long Beach located on the ground floor of The Crest, their goal is to create, serve and showcase fine wines and gourmet food in a fun and enjoyable atmosphere! Chef Ryan Lawrence McNerney is the new General Manager for Food and Beverage. RISÜ means “Smile”, which explains the two dots over the U! It’s their ultimate goal to make you smile at their service, food, drinks and prices! RISÜ is a full bar that is wine focused, with tasty and well-prepared food.” Chef Ryan McNerney joins us with corkscrew securely in hand.

Twenty years ago Napa Rose at Disney’s Grand Californian Hotel brought elevated California cuisine with a flair along with an extensive and carefully selected wine list presented in an elegant setting to the Disneyland Resort. Napa Rose quickly became a standard in fine-dining without being pretentious or even a bit stuffy. They have maintained their envied reputation for dining excellence for twenty years which is an impressive accomplishment. The founding executive chef, Andrew Sutton, was recruited from an exclusive Napa Valley wine resort. Unusually Andrew Sutton still oversees Napa Rose but currently as Culinary Director of Signature Restaurants for the Disneyland Resort he also supervises Carthay Circle at Disney’s California Adventure and the Members-Only Club 33 at Disneyland.

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. Chef Andrew is continually updating us on the real impact of the Covid-19 crisis in the hospitality field and what we, as diners, can do to support the continued survival of restaurants during the initial, highly fluid stages of the hoped-for recovery. Genuine concerns remain… On a more upbeat note we’re also talking about seafood success stories. Chef Andrew will highlight previously overfished species that are now abundant as a result of good management and conservation practices

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

Play

Show 440, August 28, 2021: Andrew Sutton, Culinary Director of Signature Restaurants, The Disneyland Resort Part One

Andrew Sutton of Disney's Grand Californian Resort and Spa

Twenty years ago Napa Rose at Disney’s Grand Californian Hotel brought elevated California cuisine along with an extensive and carefully selected wine list presented in an elegant setting to the Disneyland Resort. Napa Rose quickly became a standard in fine-dining without being pretentious or stuffy. They have maintained their envied reputation for dining excellence for twenty years which is an impressive accomplishment.

The founding executive chef, Andrew Sutton, was recruited from an exclusive Napa Valley wine resort. He was initially spotted by Jose Barragan (then Food & Beverage Director and now General Manager of Carthay Circle.) Chef Andrew Sutton still oversees Napa Rose but currently as Culinary Director of Signature Restaurants for the Disneyland Resort he also supervises Carthay Circle at Disney’s California Adventure and Club 33 at Disneyland.

“Known for its deep, award-winning wine list, exemplary service and sumptuous dining, Napa Rose features both the prix fixe Vintner Menu and a la carte selections, where Guests can savor wine country cuisine featuring dishes that honor California’s rich culinary bounty, artisan farmers and world-famous winemakers.” A special attraction is the exclusive 12-seat Chef’s Counter (Friday, Saturday & Sunday nights) where guests interact with the culinary team while being served a custom, wine-paired meal.

“Coming from the prestigious Auberge Du Soleil in Napa Valley before opening Napa Rose, Chef Andrew Sutton continues telling the story of the wine country through his food. Twenty years later he still continues to garner praise with fresh, innovative cuisine. Chef Sutton and his team can even create a special tasting menu tailored to a Guest’s preferences.”

Chef Andrew Sutton joins us with corkscrew in hand.

Play

Show 440, August 28, 2021: Andrew Sutton, Culinary Director of Signature Restaurants, The Disneyland Resort Part Two

Andrew Sutton of Disney's Grand Californian Resort and Spa

Twenty years ago Napa Rose at Disney’s Grand Californian Hotel brought elevated California cuisine along with an extensive and carefully selected wine list presented in an elegant setting to the Disneyland Resort. Napa Rose quickly became a standard in fine-dining without being pretentious or stuffy. They have maintained their envied reputation for dining excellence for twenty years which is an impressive accomplishment.

The founding executive chef, Andrew Sutton, was recruited from an exclusive Napa Valley wine resort. He was initially spotted by Jose Barragan (then Food & Beverage Director and now General Manager of Carthay Circle.) Chef Andrew Sutton still oversees Napa Rose but currently as Culinary Director of Signature Restaurants for the Disneyland Resort he also supervises Carthay Circle at Disney’s California Adventure and Club 33 at Disneyland.

“Known for its deep, award-winning wine list, exemplary service and sumptuous dining, Napa Rose features both the prix fixe Vintner Menu and a la carte selections, where Guests can savor wine country cuisine featuring dishes that honor California’s rich culinary bounty, artisan farmers and world-famous winemakers.” A special attraction is the exclusive, 12-seat Chef’s Counter (Friday, Saturday & Sunday nights) where guests interact with the culinary team while being served a custom, wine-paired meal.

“Coming from the prestigious Auberge Du Soleil in Napa Valley before opening Napa Rose, Chef Andrew Sutton continues telling the story of the wine country through his food. Twenty years later he still continues to garner praise with fresh, innovative cuisine. Chef Sutton and his team can even create a special tasting menu tailored to a Guest’s preferences.”

Chef Andrew Sutton continues with us decanter in hand.

Play

August 28: Zapien’s Salsa Grill, RISÜ, Andrew Sutton

Podcasts

Segment One: Show Preview with Executive Producer & Co-Host Andy Harris
Segment Two: Chef / Proprietor Marco Zapien, Zapien’s Salsa Grill, Hatch Chile Festivities Part One
Segment Three: Chef / Proprietor Marco Zapien, Zapien’s Salsa Grill, Hatch Chile Festivities Part One Two
Segment Four: Chef Ryan McNerney, General Manager, RISÜ, Long Beach Part One
Segment Five: Chef Ryan McNerney, General Manager, RISÜ, Long Beach Part Two
Segment Six: Andrew Sutton, Culinary Director of Signature Restaurants, The Disneyland Resort Part One
Segment Seven: Andrew Sutton, Culinary Director of Signature Restaurants, The Disneyland Resort Part Two
Segment Eight: Co-Host Chef Andrew Gruel of the Slapfish Restaurant Group with “Ask the Chef”

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

Hatch Chile Pepper season is here and Zapien’s Salsa Grill in Pico Rivera is ready to turn on the roasters and get creative with the bright green, glossy pepper’s limited annual availability. For the eleventh year, the restaurant and Chef/Proprietor Marco Zapien are making a late Summer celebration of the unique Hatch Chile, hosting both a Hatch Chile Roast and Hatch Chile Cooking Demo.

At RISÜ in Downtown Long Beach located on the ground floor of The Crest, their goal is to create, serve and showcase fine wines and gourmet food in a fun and enjoyable atmosphere! Chef Ryan Lawrence McNerney is the new General Manager for Food and Beverage. RISÜ means “Smile”, which explains the two dots over the U! It’s their ultimate goal to make you smile at their service, food, drinks and prices! RISÜ is a full bar that is wine focused, with tasty and well-prepared food. Chef Ryan McNerney joins us with corkscrew securely in hand.

Twenty years ago Napa Rose at Disney’s Grand Californian Hotel brought elevated California cuisine with a flair along with an extensive and carefully selected wine list presented in an elegant setting to the Disneyland Resort. Napa Rose quickly became a standard in fine-dining without being pretentious or even a bit stuffy. They have maintained their envied reputation for dining excellence for twenty years which is an impressive accomplishment. The founding executive chef, Andrew Sutton, was recruited from an exclusive Napa Valley wine resort. Chef Andrew Sutton still oversees Napa Rose but currently as Culinary Director of Signature Restaurants for the Disneyland Resort he also supervises Carthay Circle at Disney’s California Adventure and the Members-Only Club 33 at Disneyland.

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. Chef Andrew is continually updating us on the real impact of the Covid-19 crisis in the hospitality field and what we, as diners, can do to support the continued survival of restaurants during the initial, highly fluid stages of the hoped-for recovery. Genuine concerns remain… On a more upbeat note we’re also talking about seafood success stories. Chef Andrew will highlight previously overfished species that are now abundant as a result of good management and conservation practices

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

“Hatch Chile Pepper season is here and Zapien’s Salsa Grill is ready to turn on the roasters and get creative with the bright green, glossy pepper’s limited annual availability”.

Marco Zapien of Zapiens Salsa Grill and Taqueria

“For the eleventh year, the restaurant and Chef / Proprietor Marco Zapien are making a late Summer celebration of the unique Hatch Chile, hosting both a Hatch Chile Roast and Hatch Chile Cooking Demo.”

“This year’s Hatch Chile Roast on Saturday, Sept. 4 from 8 a.m. – 2 p.m. will be back to its normal format with the roasters directly outside the restaurant along with other unique Hatch Chile items available for sale.” While the roasting is going on the restaurant will feature Hatch Chile menu specials for Breakfast, Lunch and Dinner. Think Hatch Enchiladas Suizes.

“The 2021 roast will be bigger than ever with more roasters running to eliminate wait-times.”

“It’s strongly suggested that cases are reserved in advance. You can select the level of spice – from mild to very hot. Each case is $45 and includes 25 pounds of Hatch Chiles.”

“Chef Marco Zapien’s Hatch Chile cooking demonstration is Wednesday, September 8th at 6 p.m. Participants will learn how to make several Hatch Chile recipes. The menu, now available, will include highlights of Chef MZ’s creativity. Past dishes like Hatch Chile Chile Verde and Hatch Chile Mac ‘n Cheese were crowd-pleasers.”

“Recipes for more than seven different Hatch Chile dishes, including dessert, will be demonstrated and then served for all to enjoy. Class goers will take home recipes and step-by-step directions.”

“And what would a Chef Marco cooking demo be without a raffle? Prizes will range from official Salsa Grill swag to other crave-worthy Melissa’s Produce Hatch Chile signature products.”

Chef Marco Zapien is our guest with roasted Hatch Chiles in hand.

Ryan Lawrence McNerney of RISU

“At RISÜ in Downtown Long Beach on the ground floor of The Crest, their goal is to create, serve and savor fine wines and gourmet food in a fun and enjoyable atmosphere!” Chef Ryan Lawrence McNerney is the new General Manager for Food and Beverage.

“RISÜ means “Smile”, which explains the two dots over the U! It’s their ultimate goal to make you smile at their service, food, drinks and prices! RISÜ is a full bar that is wine focused, with tasty and well-prepared food.”

“The food is American- style tapas and RISÜ also offers appealing sharable plates with changing seasonal items. Come on in and sit on our beautiful outdoor, Covid Compliant patio located on the Rainbow Bridge, enjoy your friends, the atmosphere and, of course, our top shelf wine, beer, spirits and delicious food.”

Happy Hour daily plus Wine Wednesday (25 per cent off all bottles) specials. Dinner served nightly with Sunday Brunch starting at 12 Noon a.m. RISÜ unusually has their own Wine Club with monthly and bi-monthly options.

We entice Chef Ryan McNerney out of his busy kitchen for a chat.

Andrew Sutton of Disney's Grand Californian Resort and Spa

Twenty years ago Napa Rose at Disney’s Grand Californian Hotel brought elevated California cuisine along with an extensive and carefully selected wine list presented in an elegant setting to the Disneyland Resort. Napa Rose quickly became a standard in fine-dining without being pretentious or stuffy. They have maintained their envied reputation for dining excellence for twenty years which is an impressive accomplishment.

The founding executive chef, Andrew Sutton, was recruited from an exclusive Napa Valley wine resort. Chef Andrew Sutton still oversees Napa Rose but currently as Culinary Director of Signature Restaurants for the Disneyland Resort he also supervises Carthay Circle at Disney’s California Adventure and Club 33 at Disneyland.

“Known for its deep, award-winning wine list, exemplary service and sumptuous dining, Napa Rose features both the prix fixe Vintner Menu and a la carte selections, where Guests can savor wine country cuisine featuring dishes that honor California’s rich culinary bounty, artisan farmers and world-famous winemakers.”

“Coming from the prestigious Auberge Du Soleil in Napa Valley before opening Napa Rose, Chef Andrew Sutton continues telling the story of the wine country through his food. Twenty years later he still continues to garner praise with fresh, innovative cuisine. Chef Sutton and his team can even create a special tasting menu tailored to a Guest’s preferences.”

Chef Andrew Sutton joins us with corkscrew in hand.

Chef Andrew Gruel of the Slapfish Restaurant Group

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. Chef Andrew is continually updating us on the real impact of the Covid-19 crisis in the hospitality field and what we, as diners, can do to support the continued survival of restaurants during the initial, highly fluid stages of the hoped-for recovery with the new concerns about the Delta variant. Genuine concerns remain…

On a more upbeat note we’re also talking about seafood success stories. Chef Andrew will highlight previously overfished species that are now abundant as a result of good management and conservation practices. Examples include Pacific Swordfish, White Seabass and Atlantic Cod.

Congrats to Chef Andrew on his Fried Oyster BLT as served at Raw Bar by Slapfish in Huntington Beach. The Editorial Staff at Nation’s Restaurant News just awarded it as one of the “Six Best Sandwiches in America 2021.” The Fried Oyster BLT is served on sourdough bread with lettuce, tomato, guacamole and creamy lemon herb sauce.

Podcasts

Segment One: Show Preview with Executive Producer & Co-Host Andy Harris
Segment Two: Chef / Proprietor Marco Zapien, Zapien’s Salsa Grill, Hatch Chile Festivities Part One
Segment Three: Chef / Proprietor Marco Zapien, Zapien’s Salsa Grill, Hatch Chile Festivities Part One Two
Segment Four: Chef Ryan McNerney, General Manager, RISÜ, Long Beach Part One
Segment Five: Chef Ryan McNerney, General Manager, RISÜ, Long Beach Part Two
Segment Six: Andrew Sutton, Culinary Director of Signature Restaurants, The Disneyland Resort Part One
Segment Seven: Andrew Sutton, Culinary Director of Signature Restaurants, The Disneyland Resort Part Two
Segment Eight: Co-Host Chef Andrew Gruel of the Slapfish Restaurant Group with “Ask the Chef”

Show 212, February 25, 2017: Show Preview with Co-Host Andy Harris

Zovs at the Anaheim White House benefit at the Highway 39 Event CenterThanks to all our listeners for so generously supporting the Feb. 20th Benefit at the Highway 39 Event Center in Anaheim for Chef Bruno’s displaced employees at The Anaheim White House and his charity, Caterina’s Club (feeding at-risk, hungry motel kids.) If you missed it please take a look at Grub Tribe’s video presenting a brief overview of the inspiring evening.

Now a tempting preview of this Saturday’s over-stuffed 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 that’s actually a pretty good thing…

Thirty years ago Chef Zov Karamardian (now known for her unique Middle Eastern-fusion cuisine) opened her modest Bistro in the Enderle Center in Tustin. Today Zov’s is the largest food tenant in the Enderle Center with additional busy locations in Anaheim, Irvine, Newport Coast and John Wayne Orange County Airport. We’ll celebrate with her…

For the 23rd consecutive year the celebrity chef to the stars Wolfgang Puck will set the stage for the Oscars’ Governors Ball menu pairing classic Hollywood glamour with culinary whimsy. Working alongside Chef Puck is Wolfgang Puck Catering’s Executive Chef and Vice President, Culinary, Eric Klein (formerly Executive Chef & Partner of Spago Las Vegas.) We’ll have an exclusive kitchen chat with Chef Eric.

Here’s one for you. There really are two brothers (Adam and Chef Scott Goldberg) at Fresh Brothers Pizza with 19 locations in Los Angeles, Orange County and San Diego. It’s really all about “Fresh” as even the dough is made fresh daily. We’ll meet the Brothers Goldberg.

We all know the experts suggest we get more heart-healthy seafood into our regular diet. How do you dine out and find quality seafood at affordable prices? That’s been the goal of California Fish Grill since the first location opened in 1998. Chef Louie Jocson, Vice President, Food & Beverage for California Fish Grill, joins us with all the details.

Illumination Foundation (IF) will host the 2nd Annual OC Chef’s Table 2017 on Sunday, March 12, 2017, at Disney’s Grand Californian Hotel & Spa, to raise funds for the construction of a second emergency home for homeless families with children. Host Chef Andrew Sutton of Napa Rose at Disney’s Grand Californian is our guest with a tempting preview.

If you’re a wine enthusiast then the Paso Robles AVA is surely on your mind. It’s located in the northern reaches of California’s San Luis Obispo County. Actually different districts there have distinct characteristics. One of our resident wine experts, Kyle Meyer of Santa Ana’s Wine Exchange, joins us with a basic guide to appreciating this much talked about area.

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

Play

February 25: Zov Karamardian, Eric Klein, Fresh Brothers, California Fish Grill, Andrew Sutton, Wine Exchange

Podcasts

Segment One: Show Preview with Co-Host Andy Harris
Segment Two: Zov Karamardian, Zov’s Bistro, Tustin
Segment Three: Executive Chef Eric Klein, Vice President, Culinary, Wolfgang Puck Catering
Segment Four: Adam and Chef Scott Goldberg, Fresh Brothers – Pizza, Salad and Wings Part One
Segment Five: Adam and Chef Scott Goldberg, Fresh Brothers – Pizza, Salad and Wings Part Two
Segment Six: Chef Louie Jocson, Vice President, Food & Beverage, California Fish Grill
Segment Seven: Executive Chef Andrew Sutton, Napa Rose, Preview of OC Chef’s Table 2017
Segment Eight: The Basics of Appreciating the Paso Robles AVA, Kyle Meyer, The Wine Exchange

Now a tempting preview of this Saturday’s over-stuffed 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 that’s actually a pretty good thing…

Thirty years ago Chef Zov Karamardian (now known for her unique Middle Eastern-fusion cuisine) opened her modest Bistro in the Enderle Center in Tustin. Today Zov’s is the largest food tenant in the Enderle Center with additional busy locations in Anaheim, Irvine, Newport Coast and John Wayne Orange County Airport. We’ll celebrate with her…

For the 23rd consecutive year the celebrity chef to the stars Wolfgang Puck will set the stage for the Oscars’ Governors Ball menu pairing classic Hollywood glamour with culinary whimsy. Working alongside Chef Puck is Wolfgang Puck Catering’s Executive Chef and Vice President, Culinary, Eric Klein (formerly Executive Chef & Partner of Spago Las Vegas. We’ll have an exclusive kitchen chat with Chef Eric.

Here’s one for you. There really are two brothers (Chef Scott and Adam Goldberg) at Fresh Brothers Pizza with 19 locations in Los Angeles, Orange County and San Diego. It’s really all about “Fresh” as even the dough is made fresh daily. We’ll meet the Brothers Goldberg.

We all know the experts suggest we get more heart-healthy seafood into our regular diet. How do you dine out and find quality seafood at affordable prices? That’s been the goal of California Fish Grill since the first location opened in 1998. Chef Louie Jocson, Vice President, Food & Beverage for California Fish Grill joins us with all the details.

Illumination Foundation (IF) will host the 2nd Annual OC Chef’s Table 2017 on Sunday, March 12, 2017, at Disney’s Grand Californian Hotel & Spa, to raise funds for the construction of a second emergency home for homeless families with children. Host Chef Andrew Sutton of Napa Rose at Disney’s Grand Californian is our guest with a preview.

If you’re a wine enthusiast then the Paso Robles AVA is surely on your mind. It’s located in the northern reaches of California’s San Luis Obispo County. Actually different districts there have distinct characteristics. One of our resident wine experts, Kyle Meyer of Santa Ana’s Wine Exchange, joins us with a basic guide to appreciating this much talked about area.

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

Zov Karamardian or Zov's in TustinThirty years ago Chef Zov Karamardian (now known for her unique Middle Eastern-fusion cuisine) opened her modest Bistro in 1,200 square feet in the Enderle Center in Tustin. Today Zov’s is the largest food tenant in the Enderle Center (12,000 square feet) with additional busy locations in Anaheim, Irvine, Newport Coast and John Wayne Orange County Airport. We’ll celebrate with her…

Zov is celebrating by offering popular menu items at throwback prices.

During the last week of each month Zov’s locations in Anaheim, Irvine, Newport Coast and Tustin will feature one dish at its original menu price.

“These flavors represent the foundation of my cooking,” Chef Zov said. “Over the years some of these dishes may have come and gone, but seemingly they have not been forgotten. We’re excited to share these special menu items in celebration with our longtime guests.”

February 26th to March 4th is Golden Lentil Soup.

Inspired by (and later a friend to) Julia Child, Zov has authored 2 popular cookbooks while growing her restaurant group to locations in Anaheim, Irvine, Newport Coast, Tustin and John Wayne Airport.

Zov’s was awarded the 2015 Small Business Award by the State of California, and Zov had the honor of cooking at the James Beard Foundation in Manhattan for the third time in late 2015. She was honored as the 2016 Golden Foodies Chef of the Year by the Orange County Restaurant Association in late 2016.

Eric Klein of Wolfgang Puck CateringFor the 23rd consecutive year the celebrity chef to the stars Wolfgang Puck will set the stage for the Oscars’ Governors Ball menu pairing classic Hollywood glamour with culinary whimsy. It’s for 1,500 VIP guests including Oscar winners and Nominees in the Ray Dolby Ballroom on the top level of the Hollywood & Highland Center. It starts immediately followiing the Oscar telecast.

Working alongside Chef Puck is Wolfgang Puck Catering’s Executive Chef and Vice President, Culinary, Eric Klein (formerly Executive Chef & Partner of Spago Las Vegas.

The culinary team creates more than 50 imaginative dishes from one-bite hors d’oeuvres to small-plate entrees that will be passed throughout the evening.

Some 32,000 plates of food will be enjoyed by the guests served by a team of 10 maitre d’ staff, 950 service and support staff and 300 culinary staff.

On the order list for the Governors Ball is 350 pounds of Atlantic Bigeye tuna, 10 kilos of American, farm-raised caviar, 250 Maine lobsters, and 800 stone crab claws.

The guests will toast with 1,400 bottles of Piper-Heidsieck (more than 12,000 glasses) and 2,200 bottles of fine wine from Francis Ford Coppola Winery.

We’ll have an exclusive kitchen chat with Chef Eric.

Adam and Scott GoldbergHere’s a good one for you. There really are two brothers (Chef Scott and Adam Goldberg) at Fresh Brothers Pizza with 19 locations in Los Angeles, Orange County and San Diego. It’s really all about “Fresh” as even the dough is made fresh daily.

If you’re perhaps unfamiliar with Fresh Brothers, let us put it simply – a fresh, healthy California twist on Chicago-style pizza. The first Fresh Brothers location opened in 2008 and they’ve been dedicated to serving pizza, wings and salads packed with quality ingredients ever since.

“The word fresh is key to the Fresh Brothers brand in more ways than one – and it’s what makes them different from your average pizza point. With Chicago-style family recipes in hand, Adam and Debbie Goldberg successfully transformed menu items passed down by Scott Goldberg, with a fresh and healthy California twist.”

“They’re also known as an ideal place to bring the whole family, and were even recently nominated for a Red Tricycle Award for Best Places to Host a Kids Birthday Party. There’s no question this family-style business has kept their roots, but have in time transitioned into a successful family-friendly restaurant enterprise.”

“Fresh Brothers’ sauce is packed with 100% fresh tomatoes, no concentrate. Their mozzarella is all-natural with no fillers, additives or preservatives. The Fresh Kids Special, as featured on The Doctors television show, has a mix of five different finely-ground veggies blended into the pizza sauce. Plus, nothing on the menu is ever fried – their tasty wings, bites, and tenders, and even the Fresh Fries, are all baked.”

“For those following special diets, Fresh Brothers even offers a gluten-free pizza and other gluten-free items, as well as vegan options. Aside from their health-conscious efforts, Fresh Brothers offers a wide variety of delicious pizzas, salads and more – a little something for everyone!”

We’ll meet the Brothers Goldberg.

“For those following special diets, Fresh Brothers even offers a gluten-free pizza and other gluten-free items, as well as vegan options. Aside from their health-conscious efforts, Fresh Brothers offers a wide variety of delicious pizzas, salads and more – a little something for everyone!”

“Adam’s dream of owning a pizza shop has officially turned into a successful venture. Fresh Brothers has expanded over the last 8 years and continues to give back to their community. The company has given thousands in donations to support multiple local SoCal schools and non-profits. In 2016 alone, Fresh Brothers raised almost $30,000 for schools in Irvine, Newport Beach, Costa Mesa and Laguna Niguel. Aside from the delicious ingredients, hospitality and healthy choices, Fresh Brothers has proven that the most important aspect of their business is giving back to their community.”

Louie JocsonWe all know the experts suggest we get more heart-healthy seafood into our regular diet. How do you dine out and find quality seafood at affordable prices? Answering that need has been the Ambitious goal of California Fish Grill since the first location opened in 1998.

“Since 1998, California Fish Grill has been serving quality seafood at affordable prices to our loyal customers and their families. The vision for our restaurant came more from a simple question than the thought of a successful business enterprise. It is widely known that seafood is rich in nutrients and healthy omega-3 oils. The Surgeon General recommends that Americans eat 2-3 servings of seafood per week to maintain a healthy lifestyle.”

“Why is it so hard to find a place that serves great seafood at prices someone could afford to eat 2-3 times per week?” That is where the concept of California Fish Grill was born.”

“Our menu consists of grilled and fried seafood to satisfy anyone’s palate. We also offer wonderful crisp, fresh salads topped with your choice of grilled fish or seafood. One of our most popular offerings is fish tacos. We offer the widest variety of fish tacos served anywhere. From grilled Mahi-Mahi, Tuna, Salmon and Shrimp to our fried selections of Arctic White Fish and Shrimp.”

Veteran Chef Louie Jocson, Vice President, Food & Beverage for California Fish Grill joins us with all the details.

Andrew Sutton of Disney's Grand Californian Resort and SpaIllumination Foundation (IF) will host the 2nd Annual OC Chef’s Table 2017 on Sunday, March 12, 2017, at Disney’s Grand Californian Hotel & Spa, to raise funds for the construction of a second emergency home for homeless families with children.

OC Chef’s Table is one of the county’s most exclusive charitable culinary events where OC’s top chefs come together to create a delectable five-course meal prepared tableside at tables decorated to reflect the personality and brand of each participating restaurant. Every restaurant and chef participating has been personally chosen to host a table at the gala due to their earned accolades for their impressive culinary skills or innovations.

“Nearly 1 in 6 children face homelessness in OC. There are too many families with children that struggle to secure a roof over their heads every night.  It shouldn’t be like this. Children should have the right to a happy and stable childhood. We can’t thank these extraordinary chefs enough for accepting to donate their time, talent and culinary knowledge to help us build a second emergency house in Orange County. This event is going to be an amazing experience for our guests, a creative challenge for the chefs and eye-opening for everybody. With every emergency house we build we start rebuilding the lives of 100 suffering families per year. The more money we raise, the more houses and services we offer and that means less people on our county’s streets. I want to thank all the chefs, restaurants, guests and sponsors for joining us in our mission to break the cycle of homelessness,” said Paul Leon, Illumination Foundation CEO and President.

Host Chef Andrew Sutton of Napa Rose at Disney’s Grand Californian is our guest with a preview. Our own Chef Andrew Gruel of Slapfish Restaurant Group will also be cooking for an OC Chef’s Table.

Kyle Meyer of Wine ExchangeIf you’re a wine enthusiast then the Paso Robles AVA is surely on your mind. It’s located in the northern reaches of California’s San Luis Obispo County. Actually different districts there have distinct characteristics.

One of our resident wine experts, Kyle Meyer of Santa Ana’s Wine Exchange, joins us with a basic guide to appreciating the much talked about area.

Podcasts

Segment One: Show Preview with Co-Host Andy Harris
Segment Two: Zov Karamardian, Zov’s Bistro, Tustin
Segment Three: Executive Chef Eric Klein, Vice President, Culinary, Wolfgang Puck Catering
Segment Four: Adam and Chef Scott Goldberg, Fresh Brothers – Pizza, Salad and Wings Part One
Segment Five: Adam and Chef Scott Goldberg, Fresh Brothers – Pizza, Salad and Wings Part Two
Segment Six: Chef Louie Jocson, Vice President, Food & Beverage, California Fish Grill
Segment Seven: Executive Chef Andrew Sutton, Napa Rose, Preview of OC Chef’s Table 2017
Segment Eight: The Basics of Appreciating the Paso Robles AVA, Kyle Meyer, The Wine Exchange

Show 160, February 20, 2016: Show Preview with Executive Producer & Co-Host Andy Harris and Chef Andrew Gruel, Founder, Slapfish Restaurant Group

Andrew Gruel at the AM830 KLAA StudiosExecutive Chef Andrew Gruel of the rapidly growing Slapfish empire with restaurants in Huntington Beach, Laguna Beach, Newport Beach, LAX, Irvine at UCI and, now, Brea, is back as today’s special Guest Host.

Next a mouthwatering preview of Saturday’s promisingly scrumptious and always healthy show and not, with profuse apologies, for dieters. If we’re doing it right we will always leave you hungry and thirsty. In our case that’s positively a good thing…

Leave it to our local celebrity chefs Mary Sue Milliken and Susan Feniger to have some real fun with Leap Day on February 29th at Border Grill Downtown Los Angeles. For one night only on Leap Day, Mary Sue’s and Susan’s fondly remembered CITY will return for an encore. Mary Sue Milliken takes us back to the beginning in 1981.

Disney’s “OC Chef’s Table” culinary event will be held March 13, 2016 at the Disney Grand Californian Resort & Spa’s Grand Ballroom. The event features 30 of Orange County’s top chefs coming together to create a delectable five-course meal prepared tableside at tables decorated to reflect the personality and brand of each restaurant represented. All proceeds from the event go to Illumination Foundation. Host Chef Andrew Sutton of Napa Rose at Disney’s Grand Californian joins us with all the details.

For the first time ever, Planned Parenthood Los Angeles (PPLA) is recognizing a Restaurateur of the Year for the upcoming 2016 PPLA Food Fare on March 3rd in Santa Monica. This inaugural honor has been proudly presented to Jenny Rush, head and founder of the Blue Plate Restaurant Group in Santa Monica and Los Angeles. Honoree Jenny Rush is our guest.

Berlin Bistro, a favorite casual dining destination in Long Beach’s eclectic East Village neighborhood, is partnering with the Art Theatre and DINE LBC – Long Beach Restaurant Week, in bringing attention to the very important issue of edible food waste and to raise vitally needed funds for local non-profit Food Finders food rescue organization. The benefit on March 6th is a special screening of the highly-praised documentary, Just Eat It. A Food Waste Story followed by a specialty multi-course “Root-to-Stem” lunch created by Berlin Bistro’s chef, Tim Balen. Chef Tim and the Producer of DINE LBC – Long Beach Restaurant Week, Terri Henry, join us with the 411.

Hundreds of premium wine varieties, sweet and savory chocolate confections, gourmet food samples from acclaimed Pechanga Resort & Casino restaurants, live music, a silent auction and helping out a good cause are all on the agenda for February 26 and 27 at Pechanga Resort & Casino. Tickets for the 8th annual Chocolate Decadence and Pechanga Wine Festival are on sale now. Proceeds from both events benefit Habitat for Humanity Inland Valley. Pechanga Resort & Casino’s Executive Banquet Chef, Colin McGinley, joins us with all the sweet and savory details.

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

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Show 160, February 20, 2016: Executive Chef Andrew Sutton, Napa Rose, Disney’s Grand Californian

Andrew Sutton of Disney's Grand Californian Resort and SpaDisney’s OC Chef’s Table” culinary event will be held March 13, 2016 at the Disney Grand Californian Resort & Spa’s Grand Ballroom. The event features 30 of Orange County’s top chefs coming together to create a delectable five-course meal prepared tableside at tables decorated to reflect the personality and brand of each restaurant represented.

All proceeds from the event go to Illumination Foundation, a nonprofit working to end the cycle of homelessness in Orange County. Last year over $580,000 was raised, which helped the charity with their emergency house built for the homeless families they serve.

Each table will receive personal service throughout the 5-course meal from a single chef and their staff who take great pride in creating a unique and unforgettable experience for their table’s guests. They will prepare each course tableside, exquisitely paired with fine wines and cocktails presented with impeccable service.

Our own resident celebrity, Chef Andrew Gruel of Slapfish, will also be there hosting a table.

Host Chef Andrew Sutton of Napa Rose at Disney’s Grand Californian joins us with all the details.

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February 20: Mary Sue Milliken, Napa Rose, Blue Plate Restaurant Group, Berlin Bistro, Pechanga Resort & Casino

Podcasts

Segment One: Show Preview with Executive Producer & Co-Host Andy Harris and Chef Andrew Gruel, Founder, Slapfish Restaurant Group
Segment Two: Mary Sue Milliken, Border Grill, Los Angeles, Santa Monica and Las Vegas Part One
Segment Three: Mary Sue Milliken, Border Grill, Los Angeles, Santa Monica and Las Vegas Part Two
Segment Four: Executive Chef Andrew Sutton, Napa Rose, Disney’s Grand Californian
Segment Five: Jenny Rush, Blue Plate Restaurant Group & 2016 PPLA Food Fare
Segment Six: Terri Henry, Producer, DINE LBC & Executive Chef Tim Balen, Berlin Bistro, Long Beach Part One
Segment Seven: Terri Henry, Producer, DINE LBC & Executive Chef Tim Balen, Berlin Bistro, Long Beach Part Two
Segment Eight: Colin McGinley, Executive Banquet Chef, Pechanga Resort & Casino, Temecula

Andrew Gruel at the AM830 KLAA StudiosExecutive Chef Andrew Gruel of the rapidly growing Slapfish empire with restaurants in Huntington Beach, Laguna Beach, Newport Beach, LAX, Irvine at UCI and, now, Brea, is back as today’s special Guest Host.

Next a mouthwatering preview of Saturday’s promisingly scrumptious and always healthy show and not, with profuse apologies, for dieters. If we’re doing it right we will always leave you hungry and thirsty. In our case that’s absolutely a good thing…

Leave it to our local celebrity chefs Mary Sue Milliken and Susan Feniger to have some real fun with Leap Day on February 29th at Border Grill Downtown Los Angeles. For one night only on Leap Day, Mary Sue’s and Susan’s fondly remembered CITY will return for an encore. Mary Sue Milliken takes us back to the beginning in 1981.

Disney’s “OC Chef’s Table” culinary event will be held March 13, 2016 at the Disney Grand Californian Resort & Spa’s Grand Ballroom. The event features 30 of Orange County’s top chefs coming together to create a delectable five-course meal prepared tableside at tables decorated to reflect the personality and brand of each restaurant represented. All proceeds from the event go to Illumination Foundation. Host Chef Andrew Sutton of Napa Rose at Disney’s Grand Californian joins us with all the details.

For the first time ever, Planned Parenthood Los Angeles (PPLA) is recognizing a Restaurateur of the Year for the upcoming 2016 PPLA Food Fare on March 3rd in Santa Monica. This inaugural honor has been proudly presented to Jenny Rush, head and founder of the Blue Plate Restaurant Group in Santa Monica and Los Angeles. Honoree Jenny Rush is our guest.

Berlin Bistro, a favorite casual dining destination in Long Beach’s eclectic East Village neighborhood is partnering with the Art Theatre and DINE LBC – Long Beach Restaurant Week, in bringing attention to the very important issue of edible food waste and to raise vitally needed funds for local non-profit Food Finders food rescue organization. The benefit on March 6th is a special screening of the highly-praised documentary, “Just Eat It. A Food Waste Story” followed by a specialty multi-course “Root -to-Stem” lunch created by Berlin Bistro’s chef, Tim Balen. Chef Tim and the Producer of DINE LBC – Long Beach Restaurant Week, Terri Henry, join us with the 411.

Hundreds of premium wine varieties, sweet and savory chocolate confections, gourmet food samples from acclaimed Pechanga Resort & Casino restaurants, live music, a silent auction and helping out a good cause are all on the agenda for February 26 and 27 at Pechanga Resort & Casino. Tickets for the 8th annual Chocolate Decadence and Pechanga Wine Festival are on sale now. Proceeds from both events benefit Habitat for Humanity Inland Valley. Pechanga Resort & Casino’s Executive Banquet Chef, Colin McGinley, joins us with all the sweet and savory details.

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

Mary Sue MillikenLeave it to our local celebrity chefs and Food Network favorites, Mary Sue Milliken and Susan Feniger, to have some real fun with Leap Day on February 29th at Border Grill Downtown Los Angeles. For one night only on Leap Day, Mary Sue’s and Susan’s fondly remembered CITY will return for an encore.

“One giant leap for restaurateurs. The year was 1981 when two newly minted chefs named Mary Sue Milliken and Susan Feniger opened a 39-seat restaurant off Melrose Avenue with a worldview that would catapult their careers – CITY. Now 35 years later, the “Too Hot Tamales” are throwing it back to host the return of CITY Night on Leap Day, Monday, February 29th at 6:00 p.m.”

“For one night Border Grill Downtown Los Angeles warps to the 1980’s with a prix-fixe selection from the CITY menu repertoire that introduced Los Angeles eaters to radical flavors and signature dishes from Thailand, India, Italy, France and Greece with French-inspired technique. Nostalgic new wave diners and the uninitiated curious can enjoy the limited engagement at $125 per person.”

Mary Sue Milliken takes us back to the beginning in 1981.

James Beard Award-winner Mary Sue Milliken is well-know to the audience of the “SoCal Restaurant Show.” She is a pioneer in Food TV and also the co-founder and co-executive chef of the hugely successful Border Grill restaurants (and truck) in Los Angeles, Las Vegas and Santa Monica. She is also an active volunteer for The James Beard Foundation in her prominent position on the Board of Trustees as a Board Member.

Andrew Sutton of Disney's Grand Californian Resort and SpaDisney’s OC Chef’s Table” culinary event will be held March 13, 2016 at the Disney Grand Californian Resort & Spa’s Grand Ballroom. The event features 30 of Orange County’s top chefs coming together to create a delectable five-course meal prepared tableside at tables decorated to reflect the personality and brand of each restaurant represented.

All proceeds from the event go to Illumination Foundation, a nonprofit working to end the cycle of homelessness in Orange County. Last year over $580,000 was raised, which helped the charity with their emergency house built for the homeless families they serve.

Each table will receive personal service throughout the 5-course meal from a single chef and their staff who take great pride in creating a unique and unforgettable experience for their table’s guests. They will prepare each course right there, tableside, exquisitely paired with fine wines and cocktails presented with impeccable service.

Host Chef Andrew Sutton of Napa Rose at Disney’s Grand Californian joins us with all the details.

Jeniifer Morton of Blue PlateFor the first time ever, Planned Parenthood Los Angeles (PPLA) is recognizing a Restaurateur of the Year for the upcoming 2016 PPLA Food Fare on March 3rd in Santa Monica. This inaugural honor has been proudly presented to Jenny Rush, head and founder of the Blue Plate Restaurant Group in Santa Monica and Los Angeles.

Jenny Rush owns and operates Blue Plate in Santa Monica, Blue Plate Oysterette in Santa Monica and West Hollywood, and Blue Plate Taco in Santa Monica. “PPLA Food Fare is pleased to recognize Jenny for her outstanding contributions to Los Angeles’ culinary culture as well as her dedication to PPLA’s mission to support community health, education and wellness.”

PPLA Food Fare is one of Los Angeles’ most eagerly anticipated annual foodie events. On Thursday, March 3, 2016, this gastronomic affair will showcase over 100 of Southern California’s best chefs, restaurateurs, caterers, wineries, breweries, vendors and merchants, as well as entertainment, raffles and auctions.

Food Fare is PPLA’s largest fundraising event of the year. Proceeds benefit the health care and education services that PPLA offers through their 20 health centers throughout LA County. Founded in 1965, Planned Parenthood Los Angeles will be celebrating its 50th anniversary at the 2016 Food Fare.

Honoree Jenny Rush is our guest.

Tim BalenBerlin Bistro, a favorite casual dining destination in Long Beach’s eclectic East Village neighborhood is partnering with the Art Theatre and DINE LBC – Long Beach Restaurant Week, in bringing attention to the very important issue of edible food waste and to raise vitally needed funds for local non-profit Food Finders food rescue organization. The benefit on March 6th is a special screening of the highly-praised documentary, Just Eat It. A Food Waste Story followed by a specialty multi-course “Root -to-Stem” lunch created by Berlin Bistro’s chef, Tim Balen.

It’s a sad fact that 40 per cent of fresh food produced in America ends up in a landfill. This is perfectly good, edible food.

Chef Tim and the Producer of DINE LBC – Long Beach Restaurant Week, Terri Henry, join us with the 411.

“Just Eat It. A Food Waste Story” is a lively, funny and thought-provoking, 97-minute film produced in 2014 by filmmakers and food lovers Jen Rustemeyer and Grant Baldwin. The pair dive into the issue of food waste from farm, through retail and restaurants, all the way to the back of their own fridge. After catching a glimpse of the billions of dollars of good food that is tossed each year in North America, they pledge to quit grocery shopping and survive only on discarded food for six months. What they find is truly shocking.

Following the film at 1:30 p.m. on Sunday afternoon, March 6th, Berlin Bistro Executive Chef Tim Balen will present a unique multi-course “Root-to-Stem” lunch made primarily from fresh vegetable and fruit scraps, along with other perfectly edible food products that are typically discarded as unusable. The menu includes:

  • Beet Skin Pickled Egg Salad
  • Brown Beech Mushroom Stock – Spring Vegetable Soup
  • Carrot Top Salsa Verde

All lunch guests will take home a mason jar of Berlin’s housemade Blood Orange Infused Vinegar.

Colin McGinleyHundreds of premium wine varieties, sweet and savory chocolate confections, gourmet food samples from acclaimed Pechanga Resort & Casino restaurants, live music, a silent auction and helping out a good cause are all on the agenda for February 26 and 27 at Pechanga Resort & Casino. Tickets for the 8th annual Chocolate Decadence and Pechanga Wine Festival are on sale now. Proceeds from both events benefit Habitat for Humanity Inland Valley. Pechanga Resort & Casino’s Executive Banquet Chef, Colin McGinley, joins us with all the sweet and savory details.

For the Pechanga Wine Festival on February 27th Chef Colin’s department will be serving Cava and Cantaloupe Lollipops with Saffron and Jamon Serrano. Also, stuffed mini sweet peppers with Longaniza, Shrimp and Potato.

Podcasts

Segment One: Show Preview with Executive Producer & Co-Host Andy Harris and Chef Andrew Gruel, Founder, Slapfish Restaurant Group
Segment Two: Mary Sue Milliken, Border Grill, Los Angeles, Santa Monica and Las Vegas Part One
Segment Three: Mary Sue Milliken, Border Grill, Los Angeles, Santa Monica and Las Vegas Part Two
Segment Four: Executive Chef Andrew Sutton, Napa Rose, Disney’s Grand Californian
Segment Five: Jenny Rush, Blue Plate Restaurant Group & 2016 PPLA Food Fare
Segment Six: Terri Henry, Producer, DINE LBC & Executive Chef Tim Balen, Berlin Bistro, Long Beach Part One
Segment Seven: Terri Henry, Producer, DINE LBC & Executive Chef Tim Balen, Berlin Bistro, Long Beach Part Two
Segment Eight: Colin McGinley, Executive Banquet Chef, Pechanga Resort & Casino, Temecula

Show 16, February 9, 2013: Andrew Sutton, Executive Chef of Napa Rose at Disney’s Grand Californian Hotel, Anaheim

Andrew Sutton of Disney's Grand Californian Resort and SpaIn January of 2001 Andrew Sutton (ex-Auberge du Soleil in Napa Valley) launched Napa Rose with veteran general manager/sommelier, Michael Jordan. (Jordan has since moved on to The Ranch in Anaheim.) It was an instant hit and set the standard for excellence in fine dining in Orange County.

Last January 30th Chef Sutton, and chef colleagues, had the honor of presenting “Salmon Seduction” at The James Beard Foundation in Manhattan. This is a coveted honor for a chef.

Chef Sutton has actually cooked at The Beard House a number of times over the years.

He was joined by Michael Rossi, now the exec at The Ranch. He was previously Andrew’s number two at Napa Rose. Also Michael Jordan was part of the brigade as the sommelier.

Andrew’s dish for that evening was a Wine Country Duo. Red Sumac-seared Skuna Bay Craft Raised Salmon with Pear-Lemongrass Vinaigrette, and Roasted Duck Breast with Duck Bratwurst, fried Chanterelles, and Cara Cara Orange-Accented Cauliflower.

Sutton’s most recent project for Disney is as menu-maker for the new Carthay Circle Restaurant which launched with great fanfare last Summer along with the revamping and expansion at Disney’s California Adventure.

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