Show 318, April 6, 2019: Show Preview with Co-Host Andy Harris

Now a effervescent preview of Saturday’s thirst-quenching 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.

Golden Road BrewingIt’s Home Opening Weekend for our Halos. We’re live from Golden Road Pub OC located right across the street (E. Orangewood Ave.) from Angel Stadium from 10:00 a.m. to 12 Noon.

The menu offerings at Golden Road Pub OC are far from the pedestrian. Guest satisfaction is high and repeat business is the norm. Golden Road’s Director of Restaurant Operations, Adam Levoe, joins us to set the ample table. Adam started with Golden Road as the original chef in Atwater Village (the flagship brewery) before there was even a kitchen there.

This month Long Beach-based Food Finders is celebrating 30 years of rescuing food and eliminating food insecurity in Southern California. With thirteen employees and 300 volunteers, Food Finders rescues perfectly edible, unserved food from restaurants, caterers, grocery stores, bakeries, produce markets and other food vendors and delivers it within hours to nearby agencies such as shelters, senior centers, Boys & Girls Clubs, etc., that service the food insecure throughout Southern California. Executive Director Patti Larson is our guest to more fully explain the need.

Mark Kamarauskas is the seasoned and vastly experienced General Manager of Golden Road Brewing. He joined Golden Road just under two years ago after 15 years with Chicago’s giant craft beer success story, Goose Island. Mark is with us to discuss the challenges of growing the enterprise while maintaining the product quality and entrepreneurial corporate culture.

For enthusiasts of Japanese beer, sake and sushi, a new festival comes to the calendar in April at Pechanga Resort Casino in Wine Country Temecula. The inaugural Pechanga Sake & Beer Festival takes over the Pechanga Summit Events Center on Saturday, April 20 from 1 p.m. to 3 p.m. with VIP entry at 12 p.m. Proceeds benefit Habitat for Humanity Inland Valley. Pechanga Resort Casino’s newly arrived Sommelier, Mark Amodeo, is our spirited guide.

Since we’re at Golden Road Pub OC what would be more appropriate for this show than an appearance from our regular “Ask the Brewers” where we answer listeners’ questions? Joining us is Golden Road’s uber-accomplished Brewmaster, Victor Novak and Anaheim Head Brewer Steven Torres.

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

Program Note: Next Saturday, April 13th, we unusually follow Halos Baseball at the special time of 3 to 5:00 p.m. Same value-packed show – just a little later in the day. Please join us. It’s just not the same without you.

Play

April 6: Angels Opening Weekend at Golden Road Pub OC!

Podcasts

Segment One: Show Preview with Co-Host Andy Harris
Segment Two: Golden Road Brewing’s Director of Restaurant Operations, Adam Levoe
Segment Three: Patti Larson, Executive Director, Food Finders
Segment Four: Mark Kamarauskas. General Manager, Golden Road Brewing Part One
Segment Five: Mark Kamarauskas. General Manager, Golden Road Brewing Part Two
Segment Six: Pechanga Sake and Beer Festival Preview with Pechanga’s Sommelier, Mark Amodeo
Segment Seven: Golden Road Brewing’s Brewmaster Victor Novak and Anaheim Head Brewer Steven Torres Part One
Segment Eight: Golden Road Brewing’s Brewmaster Victor Novak and Anaheim Head Brewer Steven Torres Part Two

Now a effervescent preview of this Saturday’s thirst-quenching 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.

Golden Road BrewingIt’s Home Opening Weekend for our Halos. We’re broadcasting live from Golden Road Pub OC located right across the street from Angel Stadium from 10:00 a.m. to 12 Noon. If you’re going to the game come by and say hello before the 1:05 p.m. start of Angels Baseball versus Texas

The menu offerings at Golden Road Pub OC are far from the pedestrian. Guest satisfaction is high and repeat business is the norm. Chef Henry Tran and Golden Road’s Director of Restaurant Operations, Adam Levoe join us to set the ample table.

This month Long Beach-based Food Finders is celebrating 30 years of rescuing food and eliminating food insecurity in Southern California.

With thirteen employees and 300 volunteers, Food Finders rescues perfectly edible, unserved food from restaurants, caterers, grocery stores, bakeries, produce markets and other food vendors and delivers it within hours to nearby agencies such as shelters, senior centers, Boys & Girls clubs, etc., that service the food insecure throughout Southern California. Executive Director Patti Larson is our guest to explain the need.

Mark Kamarauskas is the seasoned and vastly experienced General Manager of Golden Road Brewing. He joined Golden Road just under two years ago after 15 years with Chicago’s giant craft beer success story, Goose Island. Mark is with us to discuss the challenges of growing the enterprise while maintaining the product quality and entrepreneurial corporate culture.

For enthusiasts of Japanese beer, sake and sushi, a new festival comes to the calendar in April at Pechanga Resort Casino in wine country Temecula. The inaugural Pechanga Sake & Beer Festival takes over the Pechanga Summit Events Center on Saturday, April 20 from 1 p.m. to 3 p.m. with VIP entry at 12 p.m. Proceeds benefit Habitat for Humanity Inland Valley. Pechanga Resort Casino’s newly arrived Sommelier, Mark Amodeo, is our spirited guide.

Since we’re at Golden Road Pub OC what would be more appropriate for this show than an appearance from our regular “Ask the Brewers” where we answer listeners’ questions. Joining us is Golden Road’s uber-accomplished Brewmaster, Victor Novak and Anaheim Head Brewer Steven Torres.

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

Henry Tran of Golden Road BrewingThe menu offerings at Golden Road Pub OC are far from the pedestrian. Guest satisfaction is high and repeat business is the norm. Chef Henry Tran and Golden Road’s Director of Restaurant Operations, Adam Levoe join us to set the ample table.

Look for the Brewer’s Supper Series where Chef Henry gets to strut his culinary stuff with a 3-course, craft beer-paired menu. The next Brewer’s Supper Series is May 14th.

Happy Hour is from 2 to 6:00 p.m. on Monday through Friday. Special pricing for the craft beers and select menu items.

Menu specialties include IPA steamed PEI mussels with Vietnamese sausage, grilled baguette and yuzu beurre blanc; Fried Avocado Taco; Short Rib Pot Pie and Sesame Crusted Miso-marinated Salmon with cashew green beans, kewpie glaze, Japanese sushi rice and Thai chili oil.

Food Finders Long BeachThis month Long Beach-based Food Finders is celebrating 30 years of rescuing food and eliminating food insecurity in Southern California.

With thirteen employees and 300 volunteers, Food Finders rescues perfectly edible, unserved food from restaurants, caterers, grocery stores, bakeries, produce markets and other food vendors and delivers it within hours to nearby agencies such as shelters, senior centers, Boys & Girls Clubs, etc., that service the food insecure throughout Southern California. This rescue effort also reduces the amount of CO2 gasses leaked into the atmosphere by keeping discarded food out of the landfills.

A personal effort and passion that began at founder Arlene Mercer’s Seal Beach kitchen table 30 years ago, Food Finders has grown into an organization that has rescued 150 million pounds of food, equating to 125 million meals, since April, 1989.

“We’re proud of our efforts to reduce hunger and food waste over the last 30 years,” said Patti Larson, who succeeded Mercer as executive director of Food Finders in 2011 when Mercer retired. “But we still have a ways to go, considering 1 in 8 in Californians remain food insecure and yet the average family of four throws out $1,500 worth of perfectly good food each year.”

Food Finders 30th Anniversary fundraising goal is to raise $30,000 in financial donations during the month of April. For more information and how to donate, visit their website.

Executive Director Patti Larson is our guest to explain the need.

Mark KamarauskasMark Kamarauskas is the seasoned and vastly experienced General Manager of Golden Road Brewing. He joined Golden Road just under two years ago after 15 years with Chicago’s giant craft beer success story, Goose Island. For most of his tenure there Mark was the Director of Operations. He worked with Goose Island’s founder, John Hall, and also orchestrated the transition after their purchase in 2011 by Anheuser-Busch InBev.

Mark joins us to discuss the challenges of growing the Golden Road Brewing enterprise while maintaining the product quality and preserving the hard-to-duplicate, entrepreneurial corporate culture.

Mark AmodeoFor enthusiasts of Japanese beer, sake and sushi, a new festival comes to the calendar in April at Pechanga Resort Casino. The inaugural Pechanga Sake & Beer Festival takes over the Pechanga Summit Events Center on Saturday, April 20 from 1 p.m. to 3 p.m. with VIP entry at 12 p.m. Proceeds benefit Habitat for Humanity Inland Valley.

More than 40 premium sakes (daiginjo, ginjo, junmai and sparkling) including many award-winning brands and styles from all over Japan will be poured alongside Japanese beers. Brews include premium beers, reserve, super dry (European style) and black beers from the island nation. Guests can learn about sakes’ flavors and production styles from experts – the brewers themselves and those close to the brewing process. Pechanga chefs get rolled up in the festival as they prepare fresh sushi to pair with the sake and beer selections.

Chefs Kiyo Ikeda, head chef of Umi Sushi & Oyster Bar, Kok Che, executive sous chef of Pechanga’s Asian restaurants, and Duane Owen, Pechanga Executive Chef, will be on hand to meet with guests, present them fresh, made-on-site sushi, and allow visitors to find out their expert suggestions for matching sushi with sake.

Tickets are now on sale and available at Pechanga’s website, by calling (877) 711-2946 or at the Pechanga Box Office. General admission tickets are $75 and include a keepsake sake sampling cup. VIP tickets are $150 and include early entry at 12 p.m. and a wooden sake holder and cup. Tickets include unlimited samples of sake, beer and sushi. Guests must be 21 or older to attend.

The festival’s idea sprang from the popularity of beer and sake within Southern California, as well as the continued rise of sushi as a mainstay of sought-after fare in America. The 2nd place win for Pechanga’s Umi Sushi & Oyster Bar in USA Today’s Best Casino Restaurant readers’ poll also helped cement the festival’s possibility at the Temecula resort/casino.

Pechanga Resort Casino’s newly arrived Sommelier, Mark Amodeo, is our spirited guide.

Steven Torres and Victor Novak at the KLAA StudiosSince we’re at Golden Road Pub OC what would be more appropriate for this show than our regular “Ask the Brewers” segment where we answer listeners’ questions. Joining us is Golden Road’s uber-accomplished Brewmaster, Victor Novak and Anaheim Head Brewer Steven Torres.

On tap is a discussion of the thought of “light” craft beer. Also, fresh fruit is becoming an ingredient for popular styles of craft beer. How can fruit best be utilized in the brewing process?

Podcasts

Segment One: Show Preview with Co-Host Andy Harris
Segment Two: Golden Road Brewing’s Director of Restaurant Operations, Adam Levoe
Segment Three: Patti Larson, Executive Director, Food Finders
Segment Four: Mark Kamarauskas. General Manager, Golden Road Brewing Part One
Segment Five: Mark Kamarauskas. General Manager, Golden Road Brewing Part Two
Segment Six: Pechanga Sake and Beer Festival Preview with Pechanga’s Sommelier, Mark Amodeo
Segment Seven: Golden Road Brewing’s Brewmaster Victor Novak and Anaheim Head Brewer Steven Torres Part One
Segment Eight: Golden Road Brewing’s Brewmaster Victor Novak and Anaheim Head Brewer Steven Torres Part Two

Show 290, September 15, 2018: Show Preview with Co-Host Andy Harris

Program Note for next Saturday, September 22nd:
Please join us at the special time of 1 to 3:00 p.m. for Saturday afternoon, Sept. 22nd only right before the Angels Game.

Now a decadent preview of Saturday afternoon’s engaging show at the special time of 4 to 5:00 p.m. Yes, we’re stuffing 2-hours of mouthwatering content into a single hour. 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…

Taco Rosa, Chef Ivan Calderon’s upscale Mexican restaurant in Newport Beach, will host its 6th Annual “Battle of the Tequileros” on Sunday, September 23rd from 4-8 p.m. Bringing together 26+ different tequila and mezcal brands, the celebratory event will benefit Operation of Hope Worldwide, a local non-profit providing free, life-changing surgeries and health care for children and adults in under-served areas of the world. Chef Ivan pulls the cork on all the details for us.

Journalist Rich Manning has been writing about the art and business of food, drink, travel and lifestyle pursuits since 2004. While his profession has enabled him to humbly enjoy some remarkably exquisite epicurean adventures, he will always find great joy in the simple pleasures that a perfectly cooked hamburger and a dark, creamy stout routinely bring. He is well represented in the new Fall issue of Saute’ magazine as well as on their blog. We’ll chat about what’s new on the food & libation menu with Rich.

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

Play

Show 165, March 26, 2016: Show Preview with Executive Producer & Co-Host Andy Harris

Andrew Gruel at the AM830 KLAA StudiosChef Andrew Gruel of Slapfish fame returns next Saturday on April 2nd. He’s in Dallas with the honor of presenting the Keynote for the Restaurant Franchising Summit.

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

When partners Chef Michael CimarustiCraig Nickoloff and Donato Poto collaborate on a food venture you expect nothing but the very best. This is the same team that created Connie & Ted’s in West Hollywood. Newly launched from this prominent culinary group is Cape Seafood and Provisions, a sustainable seafood market, on N. Fairfax Avenue in Los Angeles. General Manager Ted Bassetti reels in all the 411 for us.

The 2nd Annual SOCO Uncorked in Costa Mesa returns on Thursday, March 31st at South Coast Collection and The OC Mix. Event organizer Nancy Milby of LCA Wine and participating Chef & Restaurateur Noah Blom of ARC (and the soon to be Restaurant Marin and The Guild Club) join us with a tasty preview.

PUBlic 74 opened quietly in San Juan Capistrano last year. On the menu are unusual libations and substantial pub food presented in a rustic gastropub setting. Partner and Executive Chef Gerry Kent is our guest.

It’s our regular monthly wine education segment with the always engaging, Kyle Meyer, co-proprietor of Wine Exchange in Santa Ana, and our resident wine authority. You see the word “Reserve” on many USA produced wines. Does this have any real legal definition or is it just a catchy marketing term? You’ll be surprised…

The ambitious 4th Street Market in Santa Ana just celebrated its first Anniversary. The establishment is a contemporary, destination Market Hall with a lot of intriguing differences. It’s always evolving based on patron feedback. 4th Street Market is the dream project of proprietor Ryan Chase of S&A Management. We’ll meet him.

Smog City Brewing Co. was established back in 2011 and moved into their own brewery and Taproom facility in Torrance in 2013. It’s a proudly family-run craft brewery focused entirely on creating and distributing exceptional beers. Our guest, Co-owner Laurie Porter, fosters community relationships and builds Smog City’s presence.

Our regular Contributor on the San Diego dining scene, Anita Lau, The Mad Hungry Woman blogger, joins us. She will provide us with the highlights of a magnificent Chinese New Year banquet she enjoyed with colleagues as well as profiles a bakery/café with an Irish twist that’s one of San Diego’s hottest brunch spots.

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

Play

March 26: Cape Seafood, SOCO Uncorked, PUBlic 74, Wine Exchange, 4th Street Market, Smog City Brewing, Mad Hungry Woman

Podcasts

Segment One: Show Preview with Executive Producer & Co-Host Andy Harris
Segment Two: Ted Bassetti, General Manager, Cape Seafood and Provisions
Segment Three: 2nd Annual SOCO Uncorked
Segment Four: Executive Chef Gerry Kent, PUBlic 74, San Juan Capistrano
Segment Five: Kyle Meyer, Co-Founder & Co-Proprietor, Wine Exchange
Segment Six: 4th Street Market, Downtown Santa Ana
Segment Seven: Laurie Porter, Smog City Brewing Co., Torrance
Segment Eight: Anita Lau, Mad Hungry Woman Blogger

It’s finally Spring and Angels’ Baseball is back. Be listening to the show for your chance to win a four-pack of ducats for Sunday, April 3rd at Angel Stadium when our Halos take on the Chicago Cubs! For all Home Games remember to purchase your tickets at the convenient Angel Stadium ticket office or online at Angels.com.

Now a sneak preview of Saturday’s mouthwatering show and not, with profuse apologies, for dieters. If we’re doing it right we will always leave you famished and parched. In our case that’s actually a good thing…

When partners Chef Michael Cimarusti, Craig Nickoloff and Donato Poto collaborate on a food venture you expect nothing but the very best. This is the same team that created Connie & Ted’s in West Hollywood. Newly launched from this prominent culinary group is Cape Seafood and Provisions, a sustainable seafood market, on N. Fairfax Avenue in Los Angeles. General Manager Ted Bassetti reels in all the 411 for us.

The 2nd Annual SOCO Uncorked in Costa Mesa returns on Thursday, March 31st at South Coast Collection and The OC Mix. Event organizer Nancy Milby of LCA Wine and participating Chef & Restaurateur Noah Blom of ARC (and the soon to be Restaurant Marin and The Guild Club) join us with a tasty preview.

PUBlic 74 opened quietly in San Juan Capistrano last year. On the menu are unusual libations and substantial pub food presented in a rustic gastropub setting. Partner and Executive Chef Gerry Kent is our guest.

It’s our regular monthly wine education segment with the always engaging, Kyle Meyer, co-proprietor of Wine Exchange in Santa Ana, and our resident wine authority. You see the word “Reserve” on many USA produced wine labels. Does this have any real legal definition or is it just a catchy marketing term? You’ll be very surprised…

The ambitious 4th Street Market in Santa Ana just celebrated its first Anniversary. The establishment is a contemporary, destination Market Hall with a lot of differences. It’s always evolving based on patron feedback. 4th Street Market is the dream project of proprietor Ryan Chase of S&AManagement. We’ll meet him.

Smog City Brewing Co. was established back in 2011 and moved into their own brewery and Taproom facility in Torrance in 2013. It’s a proudly family-run craft brewery focused entirely on creating and distributing exceptional beers. Our guest, Co-owner Laurie Porter, fosters community relationships and builds Smog City’s presence.

Our regular Contributor on the San Diego dining scene, Anita Lau, The Mad Hungry Woman blogger, joins us. She will provide us with the highlights of a magnificent Chinese New Year banquet she enjoyed with colleagues as well as profiles a bakery/café with an Irish twist that’s one of San Diego’s hottest brunch spots.

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

Ted BassettiWhen industry veterans and partners Chef Michael Cimarusti, Craig Nickoloff and Donato Poto collaborate on a food venture you expect nothing but the very best. This is the same team that created the uber-successful Connie & Ted’s in West Hollywood.

Newly launched from this prominent culinary group is Cape Seafood and Provisions, a sustainable seafood market, on N. Fairfax Avenue in Los Angeles.

Cape Seafood and Provisions aims to provide guests with sustainable wild-caught whole fish, and custom filets, in addition to a variety of prepared items including housemade stocks and sauces, and grab-and-go dishes such as chowder and lobster rolls. For those who prefer turf over surf, the shop will also carry natural and USDA Prime steaks and chops from West Coast Prime Meats (Brea, California), which also supplies product to Providence and Connie and Ted’s.

“With Cape Seafood and Provisions, we look forward to sourcing the seafood people cook in their homes, and to further educate guests about what types of fish are safe to buy,” says Cimarusti. “If clients can’t find what they want in the shop, I will do my best to procure it within 48 hours,” he adds, provided it aligns with the shop’s sustainable prerequisites.

Cape Seafood and Provisions will offer the freshest seafood available from sustainable fisheries, sourced locally when possible. Daily selections may include sustainably caught whole, filleted, and portioned fish, East and West Coast oysters, live spot prawns, crabs, lobsters (when in season), clams and mussels, scallops, live uni (in season) and cleaned uni in trays, fresh and frozen shrimp and squid, and imported and domestic caviar.

The market will also sell a selection of “under-appreciated” species of fish, most notably California Groundfish such as Chuckleheads, Vermillion Snappers, Sheepshead, and Rock Cod, whose populations have recently been restored through fisheries management and Marine Protected Areas.

General Manager Ted Bassetti reels in all the fresh 411 for us.

SOCO Uncorked 2015The 2nd Annual SOCO Uncorked in Costa Mesa returns on Thursday, March 31st at South Coast Collection and The OC Mix. Event organizer Nancy Milby of LCA Wine and participating Chef & Restaurateur Noah Blom of ARC (and the soon to be Restaurant Marin and The Guild Club) join us with a tasty preview.

SOCO Uncorked is unlike any other wine and food festival – it is truly a collaboration between all the tenants at  South Coast Collection (SOCO) and The OC Mix. Bites are provided by the culinary offerings at the food hall, including award-winning restaurants like Taco MariaPueblo, ARC, and more. To create the dishes, they use tenant offerings like Savory Spice Shop for all their rubs and spices. Nancy Milby and Master Sommelier Peter Neptune work with the restaurants individually to pair a wine varietal based on the dish they serve.

SOCO’s own Chef Noah Blom, owner and chef of the award winning ARC restaurant at SOCO, will demonstrate (as part of SOCO Uncorked) how to deconstruct a duck, and discuss how all of the various and sundry parts are used. Small bites will be offered of the delicious morsels, featuring duck of course, and will represent all three of Chef Noah’s SOCO restaurants, including the highly anticipated Restaurant Marin and The Guild, both coming soon to SOCO. Wines will be provided be Gerard Bertrand of the southwest of France.

Gerry KentPUBlic 74 opened quietly in San Juan Capistrano last year. On the menu are unusual libations and substantial pub food presented in a rustic gastropub setting. This is from the same team who created the popular PUBlic House in Old Town Temecula in 2008.

With ambiance designed to be industrial, relaxing, and rustic, PUBlic 74 features Edison light bulbs, reclaimed wood, and corrugated metal ceilings. The dining area and bar are full of varied details to offer patrons a true gastropub feel and experience. With two flatscreen televisions and private seating arrangements for up to 30 individuals, PUBlic 74 welcomes a wide variety of clientele. Its family friendly focus can be seen in its menu “For the Littles.”

They also offer select tables and booths to offer patrons the chance to enjoy the ambience of the dining room in close proximity to the bar and kitchen.

House specialties include the Destructed Chicken Pot Pie. It’s an herb grilled chicken breast atop sautéed Spring vegetables.

Partner, Founder and Executive Chef Gerry Kent is our guest.

Kyle Meyer of Wine ExchangeIt’s our regular monthly wine education segment with the always engaging, Kyle Meyer, co-proprietor of Wine Exchange in Santa Ana, and our resident wine authority.

You see the word “Reserve” on many USA produced wines. Does this have any real legal definition or is it just a catchy marketing term? You’ll be very surprised…

Also Kyle will suggest that perfect pairing for your Easter lamb.

Ryan ChaseThe ambitious 4th Street Market in Santa Ana just celebrated its first Anniversary. The establishment is a contemporary, destination Market Hall with a lot of differences. It’s always evolving based on patron feedback. It’s also an active culinary testing lab for restaurants concepts that have evolved beyond a food truck but are not quite ready for a full-fledged restaurant.

“Where food creators come to learn and grow & foodies enjoy the fruits of that labor.”

“4th Street Market in Downtown Santa Ana is a progressive culinary hub inspired by the spirit of creative chefs, food artisans, and small business entrepreneurs. Originally the longstanding Santa Ana Swap Meet, 4th Street Market features fifteen thoughtfully curated vendors, 10 incubator kitchens, seating for three hundred guests, and more. 4th Street Market invites guests to relax, drink and dine, meet up with friends and family, and enjoy the multitude of activities in the Downtown Santa Ana’s revitalized East End.”

“Open seven days a week, 4th Street Market greets the morning with third wave coffee, creative juice blends, baked goods and dedicated breakfast cafes, with the remainder of the market opening for lunch, dinner. 4th Street Market offers an eclectic mix of dining options, a European inspired butcher shop, ten rental kitchens (including three gluten free and one confectionary), a craft cocktail, beer garden, a cutting edge graffiti wall by Tyke, Ewok and Aloy, a living wall by LiveWall, and a specialty food shop.”

Also featured in 4th Street Market is Electric City Butcher by Michael Puglisi, a unique, European-inspired butcher shop. Chef Puglisi & Electric City Butcher focus on whole animal butchery, nose to tail usage, and classic charcuterie.

4th Street Market is the dream project of proprietor Ryan Chase of S&A Management. We’ll meet him.

Laurie PorterSmog City Brewing Co. was established back in 2011 and moved into their own brewery and Taproom facility in Torrance in 2013. It’s a proudly family-run craft brewery focused entirely on creating and distributing exceptional beers.

Jonathan Porter is the Head Brewmaster and Co-owner of Smog City Brewing Co. He’s an award-winning brewer with three Great American Beer Festival medals, most recently a Gold on 2012 for his Groundworks Coffee Porter. He has worked with area chefs to pair craft beers with well-crafted meals. Porter strives to produce well balanced, pleasing, unique and challenging beers.

Our guest, Co-owner Laurie Porter, fosters community relationships and builds Smog City’s presence. She oversees sales, marketing and distribution. “If Smog City is pouring, she’s probably not far away.”

Anita Lau of Mad Hungry WomanOur regular Contributor on the San Diego dining scene, Anita Lau, The Mad Hungry Woman blogger, joins us. She will provide us with the highlights of a magnificent Chinese New Year banquet she enjoyed with colleagues as well as profiles a bakery/café with an Irish twist that’s one of San Diego’s hottest brunch spots.

“This blog (Diary of A Mad Hungry Woman) is a journal of mostly my eating adventures, but also, other things I’m passionate about, including travel, the arts, and also, necessities to complete my life. Centered predominantly in and around Orange County, CA, some will extend to Los Angeles, San Diego and beyond. I am constantly searching for delicious food to eat and fun things to do, nothing is out of bounds. Sometimes it doesn’t end well, but I can definitely say, it will always be an interesting journey.”

When Anita is not writing or researching food she serves as Co-President of the Los Angeles / Orange County Chapter of Les Dames d’Escoffier.

Podcasts

Segment One: Show Preview with Executive Producer & Co-Host Andy Harris
Segment Two: Ted Bassetti, General Manager, Cape Seafood and Provisions
Segment Three: 2nd Annual SOCO Uncorked
Segment Four: Executive Chef Gerry Kent, PUBlic 74, San Juan Capistrano
Segment Five: Kyle Meyer, Co-Founder & Co-Proprietor, Wine Exchange
Segment Six: 4th Street Market, Downtown Santa Ana
Segment Seven: Laurie Porter, Smog City Brewing Co., Torrance
Segment Eight: Anita Lau, Mad Hungry Woman Blogger

Show 140, October 3, 2015: Show Preview with Executive Producer & Co-Host Andy Harris

Special 3:00 p.m. start for today’s “SoCal Restaurant Show.” We follow Angel Baseball (versus the Texas Rangers) as they continue to battle for the 2nd Wild Card Berth. Amazing come-from-behind victory. Go Halos!

We’re back to our regular broadcast time of 10:00 a.m. to 12 Noon on October 10th.

Congrats to all the winners (and nominees) of The Golden Foodie Awards held Sunday, Sept. 28th at The Fairmont Newport Beach. We’ll be talking to some of the winners today and in the coming weeks. Food Network’s Simon Majumdar was the host and a great addition to the festivities!

Timothy HollingsworthIt’s a B-I-G show this afternoon so we want to get right to our first guest, Executive Chef Timothy Hollingsworth, a James Beard Award recipient. Chef Tim was previously the chef de cuisine of Thomas Keller’s fabled French Laundry in Yountville. Since relocating to Southern California he has opened Barrel & Ashes in Studio City. On the immediate horizon is the debut of the eagerly anticipated Otium restaurant in Downtown Los Angeles prominently located across the plaza from The Broad.

Chef Tim is one of the high profile local chefs of distinction cooking at The Taste Los Angeles Dining Event, “A Night of Culinary Stars,” benefiting the James Beard Foundation on Friday evening, November 6th at The Ebell of Los Angeles.

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

Play

Show 121, May 9, 2015: Show Preview with Guest Host Chef Andrew Gruel and Producer & Co-Host Andy Harris

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

Now a tempting preview of today’s bubbling over show.

Gretchen Beaumarchais is the creative executive chef here at Angel Stadium. This is her 3rd season at The Big A. She will be sharing with us what’s new in food and beverage at Angel Stadium including the new Ketel One Club. There is an incredible pastry chef in-house who previously was creating the decadent desserts at local luxury hotel. Rest assured there is lots more craft beer on the menu!

Our Guest Host, Chef Andrew Gruel, is a recognized authority on seafood and its preparation. Shrimp is very much in the news these days and it’s a hugely popular item on restaurant menus. Even El Pollo Loco has a whole Shrimp section on their menu. Chef Andrew will provide us with the basics of Shrimp 101. He’ll take us from his thoughts on buying shrimp without worry to a few useful cooking tips for the home kitchen. Yum…

David Coleman is the executive chef and partner in the new Working Class Kitchen in Long Beach. This is the newest addition to the growing Michael’s Restaurant Group which includes Michael’s on Naples, Michael’s Pizzeria and Chianina Steakhouse. It’s an unusual sustainable deli and butcher shop which also serves as the commissary for Michael’s Restaurant Group. It’s surely the only spot in town where you can enjoy a Chianina Beef Burger. Chef Coleman joins us to explain.

“Pizza Masters” Francis Garcia and Sal Basille (also cousins) opened Artichoke Basille’s on 14th Street in Manhattan in 2008 and immediately scored glowing reviews in the New York Times, New York Post and New York Magazine. Chef David Chang, Keith Richards, Leonardo DiCaprio, Drew Barrymore and Martin Scorsese are all fans. They’ve expanded Artichoke to six locations (in New York and Berkeley, CA), launched a frozen pizza line, and are hosts of Cooking Channel’s Pizza Masters.” Their new cookbook is Staten Italy: Nothin’ but the Best Italian – American Classics, from Our Block to Yours.. Fran and Sal are our guests.

The original Shake Shack opened some 11 years ago in Madison Square Park in New York. The “better burger” battle has been on ever since. Shake Shack has gained the enviable cult following of our own revered In-N-Out Burger locally. Shake Shack opened a large location on The Strip in Las Vegas late last December adjacent to New York-New York. Immediately there were rumors of a Los Angeles location. It’s now official….The site in 2016 will be the location of the departed Koo Koo Roo in West Hollywood on Santa Monica Blvd. Shake Shack’s Culinary Director, Mark Rosati, is with us to preview West Hollywood.

Be sure to catch Chef Andrew Gruel Saturday nights on his new restaurant makeover series on FYI, “Say it to My Face.” The fresh episode encores throughout the week on FYI. Check your local listings.

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

Play

May 9: Andrew Gruel, Angels Baseball Eats, Working Class Kitchen, Pizza Masters, Shake Shack LA

Podcasts

Segment One: Show Preview with Guest Host Chef Andrew Gruel and Producer & Co-Host Andy Harris
Segment Two: Gretchen Beaumarchais, Executive Chef, Angel Stadium Part One
Segment Three: Gretchen Beaumarchais, Executive Chef, Angel Stadium Part Two
Segment Four: Chef Andrew Gruel on Shrimp
Segment Five: Working Class Kitchen and Executive Chef David Coleman
Segment Six: Francis Garcia and Sal Basille, “Pizza Masters” Part One
Segment Seven: Francis Garcia and Sal Basille, “Pizza Masters” Part Two
Segment Eight: Shake Shack’s Culinary Director, Mark Rosati

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

Now a tempting preview of today’s bubbling over show.

Gretchen Beaumarchais is the creative executive chef here at Angel Stadium. This is her 3rd season at The Big A. She will be sharing with us what’s new in food and beverage at Angel Stadium including the new Ketel One Club. There is an incredible pastry chef in-house who previously was creating the decadent desserts at local luxury hotel. Rest assured there is lots more craft beer on the menu!

Our Guest Host, Chef Andrew Gruel, is a recognized authority on seafood and its preparation. Shrimp is very much in the news these days and it’s a hugely popular item on restaurant menus. Even El Pollo Loco has a entire Shrimp section on their menu. Chef Andrew will provide us with the basics of Shrimp 101. He’ll take us from his thoughts on buying shrimp without worry to a few useful cooking tips for the home kitchen. Yum…

David Coleman is the executive chef and partner in the new Working Class Kitchen in Long Beach. This is the most recent addition to the growing Michael’s Restaurant Group which includes Michael’s on Naples, Michael’s Pizzeria and Chianina Steakhouse. It’s an unusual sustainable deli and butcher shop which also serves as the commissary for Michael’s Restaurant Group. It’s surely the only spot in town where you can enjoy a Chianina Beef Burger. Chef Coleman joins us to explain.

“Pizza Masters” Francis Garcia and Sal Basille (also cousins) opened Artichoke Basille’s on 14th Street in Manhattan in 2008 and immediately scored glowing reviews in the New York Times, New York Post and New York Magazine. Chef David Chang, Keith Richards, Leonardo DiCaprio, Drew Barrymore and Martin Scorsese are all fans. They’ve expanded Artichoke to six locations (in New York and Berkeley, CA), launched a frozen pizza line, and are hosts of Cooking Channel’s “Pizza Masters.” Their new cookbook is Staten Italy : Nothin’ but the Best Italian – American Classics, from Our Block to Yours. Fran and Sal are our guests.

The original Shake Shack opened some 11 years ago in Madison Square Park in New York. The “better burger” battle has been on ever since. Shake Shack has gained the enviable cult following of our own revered In-N-Out Burger locally. Shake Shack opened a large location on The Strip in Las Vegas late last December adjacent to New York-New York. Immediately there were rumors of a future Los Angeles location. It’s now official….The site in 2016 will be the location of the departed Koo Koo Roo in West Hollywood on Santa Monica Blvd. Shake Shack’s Culinary Director, Mark Rosati, is with us to preview West Hollywood.

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

Gretchen BeaumarchaisGretchen Beaumarchais is the creative executive chef here at Angel Stadium. This is her 3rd season at The Big A. She will be sharing with us what’s new in food and beverage at Angel Stadium including the new Ketel One Club. There is an incredible pastry chef in-house (Ashley) who previously was creating the decadent desserts at local luxury hotel. Rest assured there is lots more craft beer on the menu!

The Smoke Ring Brisket Sandwich has proved so popular that a Smoke Ring Express stand has been added to the Concourse. The brisket is smoked for 14 hours. Can you say deliciously tender ?

Peet’s Coffee (an aficionado’s choice) is now on the Main Concourse with a cart. Adjacent to it is a decadent Dessert Cart with all house-prepared goodies created by a real pastry chef.

New for 2015 is the “A” Wine Cellar on the Field Level in Section 111. Guests can purchase a large selection of wines by-the-glass as well as by the bottle. It’s California-themed with a long list.

On the “Secret” menu is The Legends Dog. It’s topped with tender barbecued brisket from Smoke Ring Brisket.

A Stadium favorite, grilled cheese, is also well-represented. There is a Short Rib Grilled Cheese Sandwich on the menu along with a Thick Cut Bacon Grilled Cheese Sandwich.

Melissa’s is on the scene with some appealing healthy options at Melissa’s Fresh For You, available on every level of the Stadium.

Custom and pre-made salads, fresh fruit, veggie dogs and veggie burgers are available. New for 2015 is the Acai Bowl with bananas, strawberries, granola and honey. The hummus platter is another tasty light option.

Andrew GruelOur Guest Host, Chef Andrew Gruel, is a recognized authority on seafood and its preparation. Shrimp is very much in the news these days and it’s a hugely popular item on restaurant menus. Even El Pollo Loco has a entire new Shrimp section on their menu.

Is shrimp sold as “Fresh” really fresh or has it been frozen and then thawed ? It doesn’t mean it isn’t safe. You just need to know what you’re buying…

Chef Andrew will provide us with the basics of Shrimp 101. He’ll take us from his thoughts on buying shrimp without worry to a few useful cooking tips for the home kitchen. Yum…

Working Class KitchenDavid Coleman is the executive chef and partner in the new Working Class Kitchen in Long Beach. This is the newest addition to the growing Michael’s Restaurant Group which includes Michael’s on Naples, Michael’s Pizzeria and Chianina Steakhouse. It’s an unusual sustainable deli and butcher shop which also serves as the commissary for Michael’s Restaurant Group. It’s surely the only spot in town where you can enjoy a Chianina Beef Burger.

There is a Piedmontese Corned Beef Sandwich available on house rye with Sonoma pickles and Dijon.

It’s also a butcher shop with fine cuts and choice meats. You can buy Chianina beef by the pound or an entire Porchetta for your next backyard grilling party.

The motto of Working Class Kitchen is “Sine Labore Nihil.” That’s fancy Latin for “Nothing Without Work.”

Chef Coleman joins us to explain.

Francis Garcia and Sal Basille“Pizza Masters” Francis Garcia and Sal Basille (also cousins) opened Artichoke Basille’s on 14th Street in Manhattan in 2008 and immediately scored glowing reviews in the New York Times, New York Post and New York Magazine. Chef David Chang, Keith Richards, Leonardo DiCaprio, Drew Barrymore and Martin Scorsese are all fans. They’ve expanded Artichoke to six locations (in New York and Berkeley, CA), launched a frozen pizza line, and are hosts of Cooking Channel’s Pizza Masters.”

Their new cookbook is Staten Italy: Nothin’ but the Best Italian – American Classics, from Our Block to Yours. “The delicious Italian-American comfort food we all remember, love and crave, from the owners of the Legendary Artichoke Pizza.”

Fran and Sal are our guests.

“Staten Italy’s authors, Fran and Sal, are two regular guys from the neighborhood, cousins and best friends, whose DNA reads garlic oil (they’re fifth generation in the food business) and whose six hugely successful restaurants, starting with the legendary Artichoke Pizza, have impressed critics, fellow chefs and chowhounds alike. They have written a book celebrating big flavor, along with loving (and often hilarious) family stories, and rooted in the great Italian-American tradition, handed down through the generations.”

“The recipes are unfussy…simple and fast for school nights, fancier for weekends and holidays and offer readers a transporting, full-bodied take-away, rather than just a book about spaghetti and meatballs. Here you will find Eggs Pizziaola, Pork Cutlets with Hot Peppers and Vinegar, their famous Cauliflower

Mark Rosati of Shake ShackThe original Shake Shack opened some 11 years ago in Madison Square Park in New York. The “better burger” battle has been on ever since. Shake Shack has gained the enviable cult following of our own revered In-N-Out Burger locally.

Shake Shack debuted a large location on The Strip in Las Vegas late last December adjacent to New York-New York.

The Las Vegas Shack features over-the-top location-specific frozen custard concretes including All Shook Up which is vanilla frozen custard and chocolate toffee bits blended with a slice of banana peanut butter cheesecake from local bakery Gimme Some Sugar.

Immediately thereafter the Vegas launch there were persistent rumors of a Los Angeles location. It’s now official….The site in 2016 will be the location of the departed Koo Koo Roo in West Hollywood at 8520 Santa Monica Blvd. at the corner of West Knoll Drive. The lot is some 22,500 square feet.

Shake Shack’s Culinary Director, Mark Rosati, is with us to preview West Hollywood.

Podcasts

Segment One: Show Preview with Guest Host Chef Andrew Gruel and Producer & Co-Host Andy Harris
Segment Two: Gretchen Beaumarchais, Executive Chef, Angel Stadium Part One
Segment Three: Gretchen Beaumarchais, Executive Chef, Angel Stadium Part Two
Segment Four: Chef Andrew Gruel on Shrimp
Segment Five: Working Class Kitchen and Executive Chef David Coleman
Segment Six: Francis Garcia and Sal Basille, “Pizza Masters” Part One
Segment Seven: Francis Garcia and Sal Basille, “Pizza Masters” Part Two
Segment Eight: Shake Shack’s Culinary Director, Mark Rosati

Show 67, March 29, 2014: Executive Chef Gretchen Beaumarchais, Angel Stadium, Anaheim, and Jaisun Ihm, Director of Premium Services, Legends.

Gretchen BeaumarchaisThe Angels Home opener is Monday evening, March 31st.

Executive Chef Gretchen Beaumarchais of Angel Stadium joins us to talk about all the enhancements for 2014. The food and beverage is now under the direction of Legends.

Jaisun (Jason) Ihm (Director of Premium Services) joins Chef Getchen.

There is now an in-house pastry chef (from the St. Regis, Monarch Beach) for 2014. All baked goods & sweets are now baked in-house. Bread is from OC Baking Co.

New grilled cheese sandwiches & smoked meats.

Around The Big A there is a fresh emphasis on providing local craft beers.

The Diamond Club has been remodeled and the menu revamped.

Halo at Angel Stadium (above The Diamond Club) is the new premium seating sports entertainment experience with globally inspired dining.

Play

Show 39, August 17, 2013: Executive Chef Gretchen Beaumarchais, Angel Stadium for ARAMARK

Gretchen BeaumarchaisGretchen Beaumarchais, the executive chef for ARAMARK at Angel Stadium, was with us. Chef Gretchen is well-known in Anaheim from her long tenure at Honda Center. Fortunately for the Angels and their loyal fans she moved across the street to Angel Stadium this season.

She is responsible for all foodservice at the facility including the Knothole and Diamond Clubs. Chef Gretchen also feeds the media. One of her first assignments this season was revamping the menu at the Knothole Club which is available to stadium guests with a ticket.

A little known fact is that the facilities are available for meetings and conferences when the Angels are on the road. Chef Gretchen also has created the well-received reception meals for weddings at The Stadium.

Chef Gretchen characterizes her food as “clean, seasonal, straightforward, tasty, and delicious.”

Play