Show 421, April 17, 2021: Show Preview with Executive Producer & Co-Host Andy Harris

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

Anne Marie Panoringan is Voice of OC’s well-informed food columnist. She reports industry news, current events and trends. Panoringan’s prior efforts includes writing about food for 8 years at the OC Weekly in which she interviewed more than 330 chefs, restauranteurs and industry professionals for her weekly “On the Line” column. Anne Marie joins us to talk about her top favorite new restaurants of 2020. Her picks range from “Most Likely to Succeed” to “Best Personality.” We’ll also get a preview of Anne Marie’s next column which publishes Monday, April 19th. Filipino Food Month is here. Anne Marie Panoringam starts her interview in this segment.

On Thursday evening April 29, The Careers through Culinary Arts Program (C-CAP) is presenting “A Taste of C-CAP– 2021 Virtual Annual Gala.” During the fundraising event, C-CAP will honor a beacon of hope to all of us– chef, author and TV Host, Carla Hall– for her work to mentor and support C-CAP’s students and alumni. Carla first won over audiences when she competed on Bravo’s Top Chef and Top Chef: All Stars (fan favorite) and shared her philosophy to always cook with love. She believes food connects us all and strives to communicate this. Chef Carla joins us.

“In 2017, Andy and Kim Busch started a business in their 50’s which they knew nothing about.  Andy, coming from a long line of St. Louis beer barons, had worked not in the beverage business but rather at Grant’s Farm, the original prototype for the Busch Gardens parks started by his father, Gussie. Their newest property, Folded Hills Winery, Farmstead, Ranch in the Santa Ynez Valley, focuses on top notch wine making rather than beer.” Winemaker Michael Brughelli is our guest and gently pulls the cork on the unusual story of Folded Hills Winery for us.

Food entrepreneur Donald Contursi is the founder of Lip Smacking Foodie Tours and Finger Licking Foodie Tours based in Las Vegas. In a few short years they have earned the reputation as the premier food walking tour operator in Las Vegas. They offer both fully escorted as well as self -guided foodie tours of the most significant dining areas in Las Vegas both on and off The Strip. Downtown and the neighboring Arts District are now a huge dining destination known for a variety of ethnic cuisines. Founder Donald Contursi hospitably leads us on the tour of Lip Smacking Foodie Tours and Finger Licking Foodie Tours.

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 regularly updating us on the impact of the Covid-19 crisis in the hospitality field and what we, as diners, can do to support the very survival of restaurants during the early stages of the hoped-for recovery which remains a genuine concern. Restaurants in Southern California are finally again allowed to operate for outside/patio dining and inside dining at reduced capacities with all the requisite COVID 19 safety precautions. Shifting the conversation back to food we’ll also ask Chef Andrew about the differences between New York pizza by-the-slice and Jersey style pizza-by-the-slice. Does hot sauce come into play?

All of this and heaping helpings of extra deliciousness (with proper Social Distancing) on this week’s not-to-miss show!

Play

Show 421, April 17, 2021: Anne Marie Panoringan, Voice of O.C.’s Food Columnist

Food Journalist Anne Marie Panoringan

Anne Marie Panoringan is Voice of OC’s well-informed food columnist. She reports industry news, current events and trends. Panoringan’s prior efforts includes writing about food for 8 years at the OC Weekly in which she interviewed more than 330 chefs, restauranteurs and industry professionals for her weekly “On the Line” column.

Anne Marie joins us to talk about her top favorite new restaurants of 2020. Her inspired range of picks include “Most Involved,” “Best Looking,” “Most Likely to Succeed,” “Best Personality,” Most Popular” and “Best Location.” We’ll also get a sneak preview of Anne Marie’s next column which publishes on Voice of OC Monday, April 19th. It’s Filipino Food Month.

Play

April 17: Anne Marie Panoringan, Carla Hall, Folded Hills Winery, Lip Smacking Foodie Tours

Podcasts

Segment One: Show Preview with Executive Producer & Co-Host Andy Harris
Segment Two: Anne Marie Panoringan, Voice of O.C.’s Food Columnist
Segment Three: Chef Carla Hall – Honoree for “A Taste of C-Cap – 2021 Virtual Annual Gala” Part One
Segment Four: Chef Carla Hall – Honoree for “A Taste of C-Cap – 2021 Virtual Annual Gala” Part Two
Segment Five: Winemaker Michael Brughelli, Folded Hills Winery, Ranch & Farmstead Part One
Segment Six: Winemaker Michael Brughelli, Folded Hills Winery, Ranch & Farmstead Part Two
Segment Seven: Donald Contursi of Lip Smacking Foodie Tours and Finger Licking Foodie Tours, Las Vegas
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.

Anne Marie Panoringan is Voice of OC’s well-informed food columnist. She reports industry news, current events and trends. Panoringan’s prior efforts includes writing about food for 8 years at the OC Weekly in which she interviewed more than 330 chefs, restauranteurs and industry professionals for her weekly “On the Line” column. Anne Marie joins us to talk about her top favorite new restaurants of 2020. Her picks range from “Most Likely to Succeed” to “Best Personality.” We’ll also get a preview of Anne Marie’s next column which publishes Monday, April 19th. Filipino Food Month is here.

On Thursday evening April 29, The Careers through Culinary Arts Program (C-CAP) is presenting “A Taste of C-CAP– 2021 Virtual Annual Gala.” During the fundraising event, C-CAP will honor a beacon of hope to all of us– chef, author and TV Host, Carla Hall– for her work to mentor and support C-CAP’s students and alumni. Carla first won over audiences when she competed on Bravo’s Top Chef and Top Chef: All Stars (fan favorite) and shared her philosophy to always cook with love. She believes food connects us all and strives to communicate this.
Chef Carla joins us.

“In 2017, Andy and Kim Busch started a business in their 50’s which they knew nothing about. Andy, coming from a long line of St. Louis beer barons, had worked not in the beverage business but rather at Grant’s Farm, the original prototype for the Busch Gardens parks started by his father, Gussie. Their newest property, Folded Hills Winery, Farmstead, Ranch in the Santa Ynez Valley, focuses on top notch wine making rather than beer.” Winemaker Michael Brughelli is our guest and gently pulls the cork on the unusual story of Folded Hills Winery for us.

Food entrepreneur Donald Contursi is the founder of Lip Smacking Foodie Tours and Finger Licking Foodie Tours based in Las Vegas. In a few short years they have earned the reputation as the premier food walking tour operator in Las Vegas. They offer both fully escorted as well as self -guides foodie tours of the most significant dining areas in Las Vegas both on and off The Strip. Downtown and the neighboring Arts District are now a huge dining destination known for a variety of ethnic cuisines. Founder Donald Contursi hospitably leads us on the tour of Lip Smacking Foodie Tours and Finger Licking Foodie Tours.

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 regularly updating us on the impact of the Covid-19 crisis in the hospitality field and what we, as diners, can do to support the very survival of restaurants during the early stages of the hoped-for recovery which remains a genuine concern. Restaurants in Southern California are finally again allowed to operate for outside/patio dining and inside dining at reduced capacities with all the requisite COVID 19 safety precautions. Shifting the conversation back to food we’ll also ask Chef Andrew about the differences between New York pizza by-the-slice and Jersey style pizza-by-the-slice. Does hot sauce come into play?

All of this and heaping helpings of extra deliciousness (with proper Social Distancing) on this week’s not-to-miss show!

Food Journalist Anne Marie Panoringan

Anne Marie Panoringan is Voice of OC’s well-informed food columnist. She reports industry news, current events and trends. Panoringan’s prior efforts includes writing about food for 8 years at the OC Weekly in which she interviewed more than 330 chefs, restauranteurs and industry professionals for her weekly “On the Line” column.

Anne Marie joins us to talk about her top favorite new restaurants of 2020. Her inspired range of picks include “Most Involved,” “Best Looking,” “Most Likely to Succeed,” “Best Personality,” Most Popular” and “Best Location.” We’ll also get a sneak preview of Anne Marie’s next column which publishes on Voice of OC Monday, April 19th. It’s Filipino Food Month.

Celebrity Chef Carla Hall

On Thursday evening April 29, The Careers through Culinary Arts Program (C-CAP) is presenting “A Taste of C-CAP– 2021 Virtual Annual Gala.” During the fundraising event, C-CAP will honor a beacon of hope to all of us– chef, author and TV Host, Carla Hall– for her work to mentor and support C-CAP’s students and alumni.

“Carla first won over audiences when she competed on Bravo’s Top Chef and Top Chef: All Stars (fan favorite) and shared her philosophy to always cook with love. She believes food connects us all and strives to communicate this.”

Carla spent 7 years co-hosting ABC’s Emmy award-winning, popular lifestyle series The Chew, and she currently brightens the mornings of millions as a Culinary Contributor to Good Morning America. She hosts a Podcast on the Wondery Platform called Say Yes with Carla Hall. Her latest cookbook, Carla Hall’s Soul Food: Everyday and Celebration, has landed on annual “Best Cookbook” lists across the country and received an NAACP Image Awards nomination. Carla also serves on the Leadership Committee for the James Beard Foundation Food and Beverage Investment Fund for Black and Indigenous Americans.

Just announced is that Chef Carla has her first children’s cookbook (with illustrations) coming out in the Fall. It’s titled Carla and the Christmas Cornbread.

Missing Chef Carla’s Nashville Hot Chicken? You can now get this delicious chicken (ready to enjoy) and also an assortment of Carla’s signature baked goods delivered to your door via Goldbelly.

Chef Carla joins us.

Michael Brughelli of Folded Hills Winery

“In 2017, Andy and Kim Busch started a business in their 50’s which they knew nothing about. Andy, coming from a long line of beer barons, had worked not in the beverage business but rather at Grant’s Farm, the original prototype for the Busch Gardens parks started by his father, Gussie. Folded Hills Winery, Farmstead, Ranch focuses on top notch wine making rather than beer.”

“The Busch’s own Folded Hills, a working ranch, an integrated sustainable farm is located just outside of Santa Barbara in the Santa Ynez Valley. When they purchased a contiguous piece of farming property they learned that the original farmsteader had planted a pre-prohibition vineyard and made wine in the basement of his farmhouse.”

“The Busches had purchased the property to keep the land agricultural in general and organic in particular and in 2014 decided to start farming organic grapes alongside the 18 acres of organic row crops, stone fruits, and animals.”

“As they were deciding what grape varietals to plant everyone told them to “plant what they love to drink”. Andy loves beer – that was no help- although they do have a small patch of hops growing. Kim loved Pinot Noir but the terroir would not grow a quality Pinot. They settled on the Rhône varietals which they knew absolutely nothing about. Now the hillsides are rolling with grape vines of syrah, grenache, Clairette blanc, grenache blanc and marsanne.”

“This is a heart project for the Busches and they wanted to bring some of their mid-West roots and family heritage to the project. Many of the wines have names that harken back to their iconic St. Louis history.”

“Their award- winning Lilly Rosé is named for six generations of Lilly’s.” From Lilly Anheuser who married Adolphus Busch in 1861, to their 3 -year old grand-daughter, Lilly. The Grant Grenache is named for the family seat in St. Louis, Grant’s Farm, which was named for Ulysses S. Grant, the original farmsteader of the that land. The August Red and August White are named for Andy’s grandfather and father, August Busch Sr. And Jr. His father, August, Jr., or Gussie, was the one who gave his father the first Clydesdale hitch to celebrate the repeal of Prohibition in 1934.

“The Busches still ponder why they decided to launch a business that they knew so little about, so late in life, after their children had left home. But it is working. Folded Hills has won many awards for the wines which are grown organically, following the biodynamic calendar. The wines are hand-crafted in small batches with minimal intervention.”

Winemaker Michael Brughelli oversees all winemaking, working directly with the vineyard and cellar staff in a hands-on fashion. “A California native, Brughelli is perhaps best known as winemaker for Scar of the Sea, a label he co-founded with Mikey Giugni. A darling of critics and sommeliers alike, Scar of the Sea quickly rose in prominence as Brughelli’s wines drew wide notice. In 2019, he sold his portion of Scar of the Sea back to Giugni in order to launch his own consultancy, Vignerons. Previously, Brughelli was at Bien Nacido Vineyard, in the Santa Maria Valley appellation of Santa Barbara County, where over the course of seven seminal years, he rose from Sales Manager to Director of Sales to Director of Supply.”

Tasting Rooms are located at the vineyard estate in Gaviota and on Old Coast Highway in Montecito.

Winemaker Michael Brughelli is our guest and gently pull the cork on the unusual story of Folded Hills Winery for us.

Donald Contursi of Lipsmacking Foodie Tours

Donald Contursi is the founder of Lip Smacking Foodie Tours and Finger Licking Foodie Tours based in Las Vegas. In a few short years they have earned the reputation as the premier food walking tour operator in Las Vegas. They offer both fully escorted as well as self -guides foodie tours of the most significant dining areas in Las Vegas both on and off The Strip. Downtown and the neighboring Arts District are now a huge dining destination known for a variety of ethnic cuisines.

“Lady Luck may be a necessity at the gaming tables in Vegas, but not at the dining ones. Not with Lip Smacking Foodie Tours ensuring you the ultimate payoff with the best bites this exciting city has to offer. Our award-winning culinary walking tour company was founded by veteran restaurant industry professionals with years of experience and exclusive connections, who have made it their mission to introduce visitors and locals alike to the best signature dishes, unique preparations, and exciting tastes in Vegas, complete with superlative VIP service.”

The range of fully escorted VIP Lip Smacking Foodie Tours includes “Savors of The Strip,” “Savory Bites & Neon Lights,” “Downtown Lip Smacking Tour” and “Arts District Lip Smacking Tour.” Finger Licking Foodie Tours self-guided options are “Downtown,” “Arts District,” “Chinatown,” And ARIA Resort & Casino.”

Founder Donald Contursi hospitably leads us on the tour of Lip Smacking Foodie Tours and Finger Licking Foodie Tours.

Chef Andrew Gruel savoring a New Jersey style Pizza

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 regularly updating us on the impact of the Covid-19 crisis in the hospitality field and what we, as diners, can do to support the very survival of restaurants which is a genuine concern as the hoped-for recovery ever so slowly moves forward.

Shifting the conversation back to food we’ll also ask Chef Andrew about the differences between New York pizza by-the-slice and Jersey style pizza-by-the-slice. Does hot sauce come into play? What is the role of the pepper flakes and accompanying little container of Parmesan cheese?

Remember the juicy and delicious Community Burger (more than a mouthful) is available at all Southern California locations of Slapfish. The worthy burger is free with any donation to 86 Restaurant Struggle.” 100 per cent of that money goes to benefit struggling restaurant workers.

Podcasts

Segment One: Show Preview with Executive Producer & Co-Host Andy Harris
Segment Two: Anne Marie Panoringan, Voice of O.C.’s Food Columnist
Segment Three: Chef Carla Hall – Honoree for “A Taste of C-Cap – 2021 Virtual Annual Gala” Part One
Segment Four: Chef Carla Hall – Honoree for “A Taste of C-Cap – 2021 Virtual Annual Gala” Part Two
Segment Five: Winemaker Michael Brughelli, Folded Hills Winery, Ranch & Farmstead Part One
Segment Six: Winemaker Michael Brughelli, Folded Hills Winery, Ranch & Farmstead Part Two
Segment Seven: Donald Contursi of Lip Smacking Foodie Tours and Finger Licking Foodie Tours, Las Vegas
Segment Eight: Co-Host Chef Andrew Gruel of the Slapfish Restaurant Group with “Ask the Chef”

Show 413, February 20, 2021: Anne Marie Panoringan, Voice of OC’s Food Columnist Part One

Anne Marie Panoringan of Voice of OC at KLAA Studios holding a bottle of Hand Sanitizer from Blinking Owl Distillery

Anne Marie Panoringan is Voice of OC’s well-informed food columnist. She reports industry news, current events and trends. Panoringan’s prior efforts includes writing about food for 8 years at the OC Weekly in which she interviewed more than 330 chefs, restauranteurs and industry professionals for her weekly “On the Line” column. Anne Marie’s work has been recognized by the Orange County Press Club

Anne Marie joins us in-studio to talk about the new variations of progressive Ramen on the OC scene, and Detroit and Sicilian-style square pizza (which will be part of her next column available on February 22nd.) Also Anne Marie will update us on Chef Amy Lebrun’s (ex-Lido Bottle Works) new association. There is a new executive chef at Lido Bottle Works, too.

Anne Marie’s columns can be found on the Voice of OC’s Website. Click on the “Arts & Culture” tab on the top of the Home Page.

Play

Show 413, February 20, 2021: Anne Marie Panoringan, Voice of OC’s Food Columnist Part Two

Anne Marie Panoringan of Voice of OC at KLAA Studios holding a bottle of Hand Sanitizer from Blinking Owl Distillery

Anne Marie Panoringan is Voice of OC’s well-informed food columnist. She reports industry news, current events and trends. Panoringan’s prior efforts includes writing about food for 8 years at the OC Weekly in which she interviewed more than 330 chefs, restauranteurs and industry professionals for her weekly “On the Line” column. Anne Marie’s work has been recognized by the Orange County Press Club

Anne Marie now picks up the conversation to talk about the new variations of progressive Ramen on the OC scene, (think Birria “Hangover” Ramen at Nandomo by HiroNori,) and Detroit and Sicilian-style square pizza (which will be part of her next column available on February 22nd.) Also Anne Marie will update us on Chef Amy Lebrun’s (ex-Lido Bottle Works) new association.

Anne Marie’s columns can be found on the Voice of OC’s Website. Click on the “Arts & Culture” tab on the top of the Home Page.

Play

Show 403, December 12, 2020: Show Preview with Executive Producer & Co-Host Andy Harris

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

Anne Marie Panoringan is Voice of OC’s well-informed food columnist. She reports industry news, current events and trends. Panoringan’s prior efforts includes writing about food for 8 years at the OC Weekly in which she interviewed more than 330 chefs, restauranteurs and industry professionals for her popular weekly “On the Line” column. Anne Marie’s work has been recognized by the Orange County Press Club. Anne Marie joins us to talk about the severe impact of the recent dining restrictions placed on Orange County restaurants by the State which is a teaser of her next Voice of OC column out on December 14th. She will also preview some eagerly anticipated restaurant openings for the new year and share some a bit off the beaten path dining options in Corina del Mar.

The Raymond 1886 (restaurant) is a living example of Pasadena’s colorful past and carries on the city’s great traditions of craftsman architecture and unparalleled hospitality.” Under State of California guidelines The Raymond 1886 is currently open for takeout & delivery.

“The Raymond 1886 offers an innovative and contemporary menu in a historic setting, featuring the finest quality ingredients and a dedication to superior service. The dining menu showcases their curated classic American cuisine featuring global influences. Utilizing a mix of contemporary and classic cooking techniques, Executive Chef Jonathan Quintana combines familiar ingredients with an exotic flair.” General Manager Andrew Bugreyev and Executive Chef Jonathan Quintana join us.

“Choosing a plant-based diet is made deliciously easy with the new softcover edition of Laura Theodore’s Vegan-Ease: An Easy Guide to Enjoying a Plant-Based Diet, a new approach to cooking vegan. Written by Laura Theodore, the TASTE award-winning host of public television’s Jazzy Vegetarian, this comprehensive guide is suitable for novice cooks and long-time vegans alike, offering more than 130 step-by-step, wholesome, “eco-nomical,” and satisfying recipes that are quick and easy, each complete with nutritional analysis. Enhanced by over 200 enticing, full-color photographs, each recipe is ranked with an Ease-Factor to make it easy to choose recipes that fit into any busy schedule, using ingredients already on hand. This cookbook and guide includes all you need to know to embrace a cost-saving, healthier lifestyle for you and your family.” We’re joined by “The Jazzy Vegetarian” herself, Laura Theodore.

At Lido Bottle Works in Newport Beach’s bayside Lido Marina Village they believe people, food, and drink should be ‘Genuinely Good Together.’ Their thoughtful and creative dishes are prepared for guests under the direction of Executive Chef Amy Lebrun using local and sustainable ingredients perfectly paired with specialty craft beer, wine, and cocktails. Lido Bottle Works specializes in sourcing from a variety of local farms to create the constantly updated menu and the kitchen is truly hyper-seasonal. An element on the plate a couple weeks ago may be swapped out for a new one that is only experiencing it’s peak of season for a week or two now.  That attention to detail and seasonality is very important to Chef Amy. Brett Karas is the Managing Partner for  the restaurant and he joins us to expertly pull the cork on Lido Bottle Works for us.

Our own Chef Andrew Gruel of the Slapfish Restaurant Group provides another timely and informative “Ask the Chef” segment where Chef Andrew responds to listeners thoughtful inquiries. Chef Andrew is regularly updating us on the impact of the Covid-19 crisis in the hospitality field and what we, as diners, can do to support the very survival of restaurants which is a genuine (and growing) concern. New (controversial) restrictions for restaurants are now in place for Southern California for the balance of the year (and possibly longer) as we begin the all-important Holiday dining season. Chef Andrew is launching a grass roots effort (86 Struggle) to directly benefit out of work and struggling restaurant workers. We’ll “Ask the Chef” for the details.

All of this and heaping helpings of extra deliciousness (with proper Social Distancing) on this week’s not-to-miss show!

Play

Show 403, December 12, 2020: Anne Marie Panoringan, Voice of OC’s Food Columnist Part One

Anne Marie Panoringan of Voice of OC at KLAA Studios holding a bottle of Hand Sanitizer from Blinking Owl DistilleryAnne Marie Panoringan is Voice of OC’s well-informed food columnist. She reports industry news, current events and trends. Panoringan’s prior efforts includes writing about food for 8 years at the OC Weekly in which she interviewed more than 330 chefs, restauranteurs and industry professionals for her weekly “On the Line” column. Anne Marie’s work has been recognized by the Orange County Press Club.

Anne Marie joins us to talk about the severe impact of the recent dining restrictions placed on Orange County restaurants by the State which is a teaser of her next Voice of OC column out on December 14th. She will also preview some eagerly anticipated restaurant openings for the new year. he will also preview some eagerly anticipated restaurant openings for the new year and recommend some a bit off the beaten path dining options in Corona del Mar including Café Jardin at Sherman Gardens and Tackle Box on the beach.

Anne Marie’s columns can be found on the Voice of OC’s Website. Click on the “Arts & Culture” tab on the top of the Home Page.

Play

Show 403, December 12, 2020: Anne Marie Panoringan, Voice of OC’s Food Columnist Part Two

Anne Marie Panoringan of Voice of OC at KLAA Studios holding a bottle of Hand Sanitizer from Blinking Owl DistilleryAnne Marie Panoringan is Voice of OC’s well-informed food columnist. She reports industry news, current events and trends. Panoringan’s prior efforts includes writing about food for 8 years at the OC Weekly in which she interviewed more than 330 chefs, restauranteurs and industry professionals for her weekly “On the Line” column. Anne Marie’s work has been recognized by the Orange County Press Club.

Anne Marie continues with us to talk about the severe impact of the recent dining restrictions placed on Orange County restaurants by the State which is a teaser of her next Voice of OC column out on December 14th. She will also preview some eagerly anticipated restaurant openings for the new year. We’ll find out about the pending arrivals of FKN Bread in San Juan Capistrano and Mah Jong’s by Chef Mike (Doctulero) at South Coast Plaza.

Anne Marie also shares some morning pastry treats from Panderia Bakehouse with Orange County locations in Irvine and Fountain Valley. She recommends their Malasadas but brought in their rich Portuguese Egg Tarts to taste.

Anne Marie’s columns can be found on the Voice of OC’s Website. Click on the “Arts & Culture” tab on the top of the Home Page.

Play

December 12: Anne Marie Panoringan, The Raymond 1886, Laura Theodore, Lido Bottle Works

Podcasts

Segment One: Show Preview with Executive Producer & Co-Host Andy Harris
Segment Two: Anne Marie Panoringan, Voice of OC’s Food Columnist Part One
Segment Three: Anne Marie Panoringan, Voice of OC’s Food Columnist Part Two
Segment Four: The Raymond 1886 with Chef Jonathan Quintana and General Manager Andrew Bugreyev Part One
Segment Five: The Raymond 1886 with Chef Jonathan Quintana and General Manager Andrew Bugreyev Part Two
Segment Six: Laura Theodore – “The Jazzy Vegetarian” with Vegan-Ease
Segment Seven: Lido Bottle Works in Newport Beach with Managing Partner Brett Karas
Segment Eight: Co-Host Chef Andrew Gruel of the Slapfish Restaurant Group with “Ask the Chef”

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

Anne Marie Panoringan is Voice of OC’s well-informed food columnist. She reports industry news, current events and trends. Panoringan’s prior efforts includes writing about food for 8 years at the OC Weekly in which she interviewed more than 330 chefs, restauranteurs and industry professionals for her popular weekly “On the Line” column. Anne Marie’s work has been recognized by the Orange County Press Club. Anne Marie joins us to talk about the severe impact of the recent dining restrictions placed on Orange County restaurants by the State which is a teaser of her next Voice of OC column out on December 14th. She will also preview some eagerly anticipated restaurant openings for the new year.

The Raymond 1886 (restaurant) is a living example of Pasadena’s colorful past and carries on the city’s great traditions of craftsman architecture and unparalleled hospitality.” Under State of California guidelines The Raymond 1886 is currently open for takeout & delivery.

“The Raymond 1886 offers an innovative and contemporary menu in a historic setting, featuring the finest quality ingredients and a dedication to superior service. The dining menu showcases their curated classic American cuisine featuring global influences. Utilizing a mix of contemporary and classic cooking techniques, Executive Chef Jonathan Quintana combines familiar ingredients with an exotic flair.” General Manager Andrew Bugreyev and Executive Chef Jonathan Quintana join us.

“Choosing a plant-based diet is made deliciously easy with the new softcover edition of Laura Theodore’s Vegan-Ease: An Easy Guide to Enjoying a Plant-Based Diet, a new approach to cooking vegan. Written by Laura Theodore, the TASTE award-winning host of public television’s Jazzy Vegetarian, this comprehensive guide is suitable for novice cooks and long-time vegans alike, offering more than 130 step-by-step, wholesome, “eco-nomical,” and satisfying recipes that are quick and easy, each complete with nutritional analysis. Enhanced by over 200 gorgeous, full-color photographs, each recipe is ranked with an Ease-Factor to make it easy to choose recipes that fit into any busy schedule, using ingredients already on hand. This cookbook and guide includes all you need to know to embrace a cost-saving, healthier lifestyle for you and your family.” We’re joined by “The Jazzy Vegetarian” herself, Laura Theodore.

At Lido Bottle Works in Newport Beach’s bayside Lido Marina Village they believe people, food, and drink should be ‘Genuinely Good Together.’ Their unique dishes are prepared for guests under the direction of Executive Chef Amy Lebrun using local and sustainable ingredients perfectly paired with specialty craft beer, wine, and cocktails. Lido Bottle Works specializes in sourcing from a variety of local farms to create the constantly updated menu and the kitchen is truly hyper-seasonal. An element on the plate a couple weeks ago may be swapped out for a new one that is only experiencing it’s peak of season for a week or two now. That attention to detail and seasonality is very important to Chef Amy. Brett Karas is the Managing Partner for the restaurant and he joins us to expertly pull the cork on Lido Bottle Works for us.

Our own Chef Andrew Gruel of the Slapfish Restaurant Group provides another timely and informative “Ask the Chef” segment where Chef Andrew responds to listeners thoughtful inquiries. Chef Andrew is regularly updating us on the impact of the Covid-19 crisis in the hospitality field and what we, as diners, can do to support the very survival of restaurants which is a genuine (and growing) concern. New (controversial) restrictions for restaurants are now in place for Southern California for the balance of the year (and possibly longer) as we begin the all-important Holiday dining season. Our thoughts now turn to festive Holiday entertaining at home. Chef Andrew to the rescue as he continues his series of genuinely useful Holiday cooking tips. We’ll “Ask the Chef.”

All of this and heaping helpings of extra deliciousness (with proper Social Distancing) on this week’s not-to-miss show!

Anne Marie Panoringan of Voice of OC at KLAA Studios holding a bottle of Hand Sanitizer from Blinking Owl DistilleryAnne Marie Panoringan is Voice of OC’s well-informed food columnist. She reports industry news, current events and trends. Panoringan’s prior efforts includes writing about food for 8 years at the OC Weekly in which she interviewed more than 330 chefs, restauranteurs and industry professionals for her weekly “On the Line” column. Anne Marie’s work has been recognized by the Orange County Press Club.

Anne Marie joins us to talk about the severe impact of the recent dining restrictions placed on Orange County restaurants by the State which is a teaser of her next Voice of OC column out on December 14th. She will also preview some eagerly anticipated restaurant openings for the new year.

Anne Marie continues with us to talk about the severe impact of the recent dining restrictions placed on Orange County restaurants by the State which is a teaser of her next Voice of OC column out on December 14th. She will also preview some eagerly anticipated restaurant openings for the new year. We’ll find out about the pending arrivals of FKN Bread in San Juan Capistrano and Mah Jong’s by Chef Mike (Doctulero) at South Coast Plaza.

Anne Marie’s columns can be found on the Voice of OC’s Website. Click on the “Arts & Culture” tab on the top of the Home Page.

Andrew Bugreyev and Executive Chef Jonathan Quintana of the Raymond 1886The Raymond 1886 (restaurant) is a living example of Pasadena’s colorful past and carries on the city’s great traditions of craftsman architecture and unparalleled hospitality.” Under State of California guidelines The Raymond 1886 is currently open for takeout & delivery.

“The Raymond 1886 offers an innovative and contemporary menu in a historic setting, featuring the finest quality ingredients and a dedication to superior service.”

“The dining menu showcases their curated classic American cuisine featuring global influences. Utilizing a mix of contemporary and classic cooking techniques, Executive Chef Jonathan Quintana combines familiar ingredients with an exotic flair.”

“Hidden and tucked away inside, guests can celebrate, sip and savor at The Raymond’s internationally acclaimed cocktail bar, 1886. Accompanied by 1886’s signature handcrafted cocktails, their award-winning Wine List features a special selection of domestic and international varietals from both premier and boutique wineries.”

“In 1886, Walter Raymond, a Boston native, came to Pasadena and built The Raymond Hotel – a fabulous sunny destination for Easterners looking to escape harsh winter weather. On Easter Sunday in 1895, sparks from a chimney ignited the roof and the entire hotel burned to the ground in only 40 minutes.”

“Undaunted, Mr. Raymond built an even grander hotel with 300 rooms, along with a charming caretaker’s cottage. In the early years, Walter and his wife often stayed in the cottage when it wasn’t occupied by special guests. Gracious hosts, the Raymond’s entertained celebrities such as Charlie Chaplin, Tom Mix, and Buster Keaton, who visited and filmed in Pasadena in the roaring 1920s.”

“Sadly, in 1931, the Raymond Hotel was toppled by the Great Depression and the party was over. The hotel was razed to make room for residential development, and Walter and his wife moved into the cottage, where they lived until 1934.”

The caretaker’s cottage is now The Raymond 1886, and the timeless charm and spirit of this lovely Craftsman can be enjoyed by all.”

General Manager Andrew Bugreyev and Executive Chef Jonathan Quintana join us.

Cookbook Author Laura Theodore“Choosing a plant-based diet is made deliciously easy with the new softcover edition of Laura Theodore’s Vegan-Ease: An Easy Guide to Enjoying a Plant-Based Diet, a new approach to cooking vegan. Written by Laura Theodore, the TASTE award-winning host of public television’s Jazzy Vegetarian, this comprehensive guide is suitable for novice cooks and long-time vegans alike, offering more than 130 step-by-step, wholesome, “eco-nomical,” and satisfying recipes that are quick and easy, each complete with nutritional analysis. Enhanced by over 200 gorgeous, full-color photographs, each recipe is ranked with an Ease-Factor to make it easy to choose recipes that fit into any busy schedule, using ingredients already on hand. This cookbook and guide includes all you need to know to embrace a cost-saving, healthier lifestyle for you and your family.”

Laura Theodore’s Vegan-Ease is for those cooks who think that plant-based recipes take too much time to prepare, are too expensive, or require exotic, hard-to-find ingredients. Based on her experiences leaving the food mecca that is New York City for the wilds of rural New Jersey, vegan chef and television host Laura Theodore created the concept of “vegan-ease” to show how anyone in this country can easily – and economically – create delicious plant-based meals that will be embraced by any foodie, whether omnivore, vegetarian, or vegan.”

“Featuring recipes like the “Hungry Guy” Burger with Baked Steak Fries, Not-So-Crabby Cakes, Mac ’n Peas with Creamy Butternut Squash Sauce, Peanut-Butter Chocolate Mousse, Maple-Raisin-Date Truffles, and Lemon “Buttermilk” Cake, Laura Theodore’s Vegan-Ease offers every home cook an easy, fresh approach to compassionate, mindful – and healthy! – eating.”

For the Holidays, Laura graciously shares with us her recipe for Butternut Squash Stuffed with Apples and Cranberries from the “Stress-Free Holiday Recipes” Chapter.

We’re joined by “The Jazzy Vegetarian” herself, Laura Theodore.

Breet Karas of Lido Bottle WorksAt Lido Bottle Works in Newport Beach’s bayside Lido Marina Village they believe people, food, and drink should be ‘Genuinely Good Together.’ Their unique dishes are prepared for guests under the direction of Executive Chef Amy Lebrun using local and sustainable ingredients expertly paired with specialty craft beer, wine, and cocktails.

Lido Bottle Works specializes in sourcing from a variety of local farms to create the constantly updated menu and the kitchen is truly hyper-seasonal. An element on the plate a couple weeks ago may be swapped out for a new one that is only experiencing it’s peak of season for a week or two now. That attention to detail and seasonality is very important to Chef Amy.

Brett Karas is the Managing Partner for Lido Bottle Works, an upscale American sustainable scratch kitchen with a focus on local craft beer and California wines. As a Southern California native, he prides himself on an active outdoor lifestyle, and a love of craft beer and vibrant ingredients. Being in the restaurant and bar industry for over 19 years has given him a great perspective on operating restaurants and dining in today’s ever-changing and competitive industry. Always up for a challenge, he has helped to create a unique dining experience at Lido Bottle Works since it’s opening in mid-2017.

Brett joins us to artfully pull the cork on Lido Bottle Works.

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 regularly updating us on the impact of the Covid-19 crisis in the hospitality field and what we, as diners, can do to support the very survival of restaurants which is a genuine (and growing) concern. New (controversial) restrictions for restaurants are now in place for Southern California for the balance of the year (and possibly longer) as we begin the all-important Holiday dining season.

Our thoughts now turn to festive (and stress free) Holiday entertaining at home. Chef Andrew to the rescue as he continues his series of genuinely useful Holiday cooking tips. We’ll “Ask the Chef.”

Podcasts

Segment One: Show Preview with Executive Producer & Co-Host Andy Harris
Segment Two: Anne Marie Panoringan, Voice of OC’s Food Columnist Part One
Segment Three: Anne Marie Panoringan, Voice of OC’s Food Columnist Part Two
Segment Four: The Raymond 1886 with Chef Jonathan Quintana and General Manager Andrew Bugreyev Part One
Segment Five: The Raymond 1886 with Chef Jonathan Quintana and General Manager Andrew Bugreyev Part Two
Segment Six: Laura Theodore – “The Jazzy Vegetarian” with Vegan-Ease
Segment Seven: Lido Bottle Works in Newport Beach with Managing Partner Brett Karas
Segment Eight: Co-Host Chef Andrew Gruel of the Slapfish Restaurant Group with “Ask the Chef”

Show 398, November 7, 2020: Chef & Proprietor Joseph Mahon of Jaxon’s Scratch-Made Chix Tenders in Orange and Fullerton Part Two

Chef Joseph MahonReformed fine-dining chef Joseph Mahon (ex-Bastide in West Hollywood) has made a name for himself in the last few years with a menu of highly regarded premium burgers at Burger Parlor in Orange and Fullerton. Everything there is from scratch including the ketchup.

Adapting to weathering the lingering Covid 19 crisis Chef Joseph has morphed his two Burger Parlor locations to Jaxon’s Scratch-Made Chix Tenders with the same commitment to premium quality using all-natural, antibiotic free chicken. On the compact menu are 2, 3 and 4 piece chicken tender meals (served with crinkle fries,) a chicken sandwich and a teriyaki bowl with teriyaki basted chicken tenders, steamed veggies and white rice. House prepared sides include a side salad, pickles, sweet potato fries, crinkle fries, coleslaw and mac & cheese. A wide selection of rotating craft beers on tap is also part of the menu.

To complement the chicken tenders are a variety of dipping sauces. The house specialty is Jaxon’s Cajun Sauce. Premium Sauce selections are Polynesian, Scorpion Vinegar, Garlic Herb Parmesan, Reaper BBQ, Lemon-Lime Pepper and Blue Cheese.

As previously reported by Anne Marie Panoringan in Voice of OC Jaxon’s in Orange will soon be serving cocktails.

Chef Joseph Mahon takes a brief respite from the kitchen and is our guest.

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