Show 204, December 31, 2016: Show Preview with Andy Harris, Co-Host & Executive Producer

Happy Holidays and the happiest of Happy New Year’s to all our loyal listeners. Where did 2016 go? Thanks so much for making us part of your Saturday morning throughout the year. We have an over-stuffed year-end show for you.

Now a tempting preview of Saturday’s busting-out at the seams show and 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…

Food tours are a great way of discovering the cuisine of a city. It’s even better when you can explore on foot. One of the area’s newest food walking tours is Beach City Food Tours offering a well-planned, highly informative and incredibly tasty Downtown Long Beach food and beverage tasting experience. We’ll meet proprietress Layla Ali-Ahmad.

The Union Square Hospitality Group in New York initiated a policy of “no tipping” (Hospitality Included) earlier last year. The gratuity is included in the menu pricing. The concept is an effort to resolve the inequality in the compensation of the Front of the House Staff versus the hard-working kitchen staff who are not tipped. The DirtytSexyHappiness Hospitality Group tried this in ARC and Restaurant Marin at SoCo in Costa Mesa. We’ll chat with proprietors Chef Noah and Marin Blom to see how this innovation has worked out in their properties.

We know award-winning food journalist Cathy Thomas as the former long-time Food Editor of The Orange County Register. She now has a new monthly, on-line feature in Orange Coast Magazine of a chef profile and accompanying cooking video recipe. We’ll catch up with her.

We conclude the year with one of our resident wine experts, Tristen Beamon, of Santa Ana’s Wine Exchange. Wine Exchange is also in the import and distribution sector with BW Direct. They specialize in finding great values in Bordeaux wines from this legendary grape growing region in Southwestern France considered the pinnacle of global wine areas.

The Ritz Prime Seafood launched late last year in Newport Beach. It was a bit of a misfire initially as long-time guests of the departed The Ritz in Newport Center (famous for elegant Continental dining) were expecting a reworking of that legendary establishment and this was, instead, an entirely new, contemporary concept. Now let’s meet the totally fresh, The Ritz Prime Seafood “2.0”. Partner Ben Sabourui, a hospitality veteran, joins us with the details of the revitalized restaurant.

Executive Chef Sherry Yard, a multiple James Beard award-winner for culinary excellence, is the culinary goddess for the luxe iPic Theaters. Her latest creation is The Tuck Room Tavern destination restaurants located in new iPic theater complexes in Westwood, New York City at The South Street Seaport, North Miami and Houston. Chef Sherry is our guest.

Chef Andrew Gruel of the Slapfish Restaurant Group is our in-house hospitality industry expert. He’s now looking ahead at possible significant Restaurant Industry Trends for 2017. Breakfast, for instance, is hot. Also, what’s up with no cook menus and beer bars ?

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

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December 31: Beach City Food Tours, DirtySexyHappiness. Cathy Thomas, Wine Exchange, Ritz Prime Seafood, Sherry Yard

Podcasts

Segment One: Show Preview with Andy Harris, Co-Host & Executive Producer
Segment Two: Layla Ali-Ahmad, Proprietress, Beach City Food Tours, Long Beach
Segment Three: Marin & Executive Chef Noah von Blom, DirtySexyHappiness Hospitality Group, Costa Mesa
Segment Four: Food Journalist and Author, Cathy Thomas
Segment Five: Tristen Beamon, Proprietor, Wine Exchange & BW Direct, Santa Ana
Segment Six: Ben Sabouri, Partner, The Ritz Prime Seafood, Newport Beach
Segment Seven: Executive Chef Sherry Yard, The Tuck Room Tavern
Segment Eight: Executive Chef & Founder Andrew Gruel, Slapfish Restaurant Group

Happy Holidays and the happiest of Happy New Year’s to all our loyal listeners. Where did 2016 go? Thanks for making us part of your Saturday morning this festive Holiday Weekend and throughout the year. We have an over-stuffed show for you.

Now a tempting preview of Saturday’s busting-out at the seams show and 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…

Food tours are a great way of discovering the cuisine of a city. It’s even better when you can explore on foot. One of the area’s newest food walking tours is Beach City Food Tours offering a well-planned, highly informative and incredibly tasty Downtown Long Beach food and beverage tasting experience. We’ll meet proprietress Layla Ali-Ahmad.

The Union Square Hospitality Group in New York initiated a policy of “no tipping” (Hospitality Included) earlier last year. The gratuity is included in the menu pricing. The concept is an effort to resolve the inequality in the compensation of the Front of the House Staff versus the hard-working kitchen staff who are not tipped. The DirtytSexyHappiness Hospitality Group tried this in ARC and Restaurant Marin at SoCo in Costa Mesa. We’ll chat with proprietors Chef Noah and Marin Blom to see how this innovation has worked out in their properties.

We know award-winning food journalist Cathy Thomas as the former long-time Food Editor of The Orange County Register. She now has a new monthly, on-line feature in Orange Coast Magazine of a chef profile and accompanying cooking video recipe. We’ll catch up with her.

We conclude the year with one of our resident wine experts, Tristen Beamon, of Santa Ana’s Wine Exchange. Wine Exchange is also in the import and distribution sector with BW Direct. They specialize in finding great values in Bordeaux wines from this legendary grape growing region in Southwestern France considered the pinnacle of global wine areas.

The Ritz Prime Seafood launched late last year in Newport Beach. It was a bit of a misfire as long-time guests of the departed The Ritz in Newport Center (famous for elegant Continental dining) were expecting a reworking of that legendary establishment and this was, instead, an entirely new, contemporary concept. Now let’s meet the totally fresh, The Ritz Prime Seafood 2.0. Partner Ben Sabourui, a hospitality veteran, joins us with the details.

Chef Sherry Yard, a multiple James Beard award-winner for culinary excellence, is the culinary goddess for the luxe iPic Theaters. Her latest creation is the Tuck Room Tavern destination restaurants located in new iPic theater complexes in Westwood, New York City at The South Street Seaport, North Miami and Houston. Chef Sherry is our guest.

Chef Andrew Gruel of the Slapfish Restaurant Group is our resident hospitality industry expert. He’ll be looking ahead at possible significant Restaurant Industry Trends for 2017. Breakfast, for instance, is hot. Also, what’s up with no cook menus and beer bars?

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

Layla Ali AhmadFood tours are a great way of discovering the cuisine of a city. It’s even better when you can explore on foot. One of the area’s newest food walking tours is Beach City Food Tours offering a well-planned, highly informative and incredibly tasty Downtown Long Beach food and beverage tasting experience.

Beach City Food Tours has launched the first of its kind in Long Beach, a guided walking tour that offers residents and tourists alike the opportunity to taste and sip offerings from some of the city’s most popular eateries and food shops. Attendees experience Long Beach, a growing food lover’s city, through a unique sensory journey while learning about the city’s history, art and culture along the way. The tour is currently available for Downtown Long Beach, but will eventually expand to other parts of the city.

Founded by Long Beach resident Layla Ali-Ahmad, the idea was born from a mutual love of food and travel – and Long Beach, a city she proudly calls home.  “Our goal is to introduce the amazing food culture we have in Long Beach to both locals and travelers alike” says Ali-Ahmad. “Long Beach is becoming known for its great food shops and delicious restaurants, but many people are unsure where to venture first, or they simply want to try new things. Our tour is designed to give the food lover a unique and delicious view of the city, and we look forward to adding more of the unique neighborhoods to the tour options soon.”

We’ll meet proprietress Layla Ali-Ahmad.

Marin Howarth and Executive Chef Noah BlomThe (greatly respected and always trendsetting) Union Square Hospitality Group (Union Square Café, the Modern, North End Grill…) in New York initiated a policy of “no tipping” earlier last year. The gratuity is included in the menu pricing. The concept is an effort to resolve the inequality in the compensation of the Front of the House Staff versus the hard-working kitchen staff who are not tipped.

The DirtytSexyHappiness Hospitality Group tried this in ARC and Restaurant Marin at SoCo in Costa Mesa. We’ll chat with proprietors Chef Noah and Marin Blom to see how this innovation has worked out in their properties.

They are also about to open their 3rd concept at SoCo, The Guild Club. We’ll get a preview.

Cathy ThomasWe know award-winning food journalist Cathy Thomas as the former long-time Food Editor of The Orange County Register and the author of 3 well-received cookbooks. She now has a new monthly, on-line feature in Orange Coast Magazine of a chef profile and accompanying cooking video recipe. The feature with the video for December is “Making Scrumptious Salmon with Herb-Spiked Soffrito with Chef Michael Doctulero” (Waterman’s Harbor in Dana Point.)

She has also recently been a part of the EPCOT Food and Wine Festival in Orlando and journeyed to France.

Look for her helpful e-Newsletter, Cathy Thomas Cooks!

We’ll catch up with her.

Kyle Meyer and Tristen Beamon of Best Wines OnlineWe conclude the year with one of our resident wine experts, Tristen Beamon, of Santa Ana’s Wine Exchange. Wine Exchange is also in the import and distribution sector with BW Direct – Bordeaux and Beyond. They specialize in finding great values in Bordeaux wines from this legendary grape growing region in Southwestern France considered the pinnacle of global wine areas.

“Like Wine Exchange, BW Direct has the best prices, best selection, and best service. Our fantastic wines will wow your guests and increase your profits.”“Welcome to BW Direct, the wholesale arm of Wine Exchange.”

“We pride ourselves on the strong relationships Tristen, Kyle, Eddie and the entire team have formed over their collective 50+ years in the wine industry. These relationships have helped us secure some of the world’s best wines at the most competitive prices in the business. Our business model differs from other distributors:

  • We have a unique, and often exclusive, selection of wines at some of the lowest prices in the country.
  • We are proud to carry a wide selection of Chateau-direct Bordeaux inventory, as well as cutting edge selections from the Languedoc.
  • We don’t charge any broken case fees when orders are picked up from our Orange County showroom.
  • We encourage buyers to come shop our showroom, at their leisure, for a complete buying experience.
  • We have no “quota” obligations to our suppliers, allowing us to create a stress free and no pressure environment.
  • We love what we do and we’re here to help!”

Ben SabouriThe Ritz Prime Seafood launched late last year in Newport Beach. The $5 million update to the previous Chart House location was lavish.

It was a bit of a misfire as long-time guests of the departed The Ritz in Newport Center (famous for elegant Continental dining) were expecting a refreshening of that legendary and venerable establishment and this was actually an entirely new, contemporary concept. Oops…Now let’s meet the totally fresh The Ritz Prime Seafood 2.0.

“Located along Newport’s scenic Mariner’s Mile, The Ritz Prime Seafood offers a fine dining experience harbor side, with a globally influenced menu featuring sustainable fish and seafood flown in daily, as well as dry-aged steaks, chops and Jidori chicken. It’s a reconceived, all new and different incarnation of the past three-decade-old The Ritz. This chic, upscale restaurant has new culinary offerings and its own look, social buzz and vibe – already becoming a Southern California “modern legend” with its own distinctive personality.”

“Dinner is served nightly and highlighted by entrees, including from the Sea: Branzino with sunchoke, pistachio, couscous and sultana; Sea Scallop with cauliflower, pomegranate and hazelnut brown butter; and Alaskan Halibut with red bell pepper, eggplant puree and confit tomatoes. From the Land are Lamb Rack with zucchini mint puree and Israeli couscous; 16oz Tomahawk Steak with bone marrow butter, broccoli potato au gratin and marsala jus; Jidori Chicken; and other entrees.”

Partner Ben Sabourui, a hospitality veteran, joins us with the details.

Sherry YardChef Sherry Yard, a multiple James Beard award-winner for culinary excellence, is the culinary goddess for the luxe iPic Theaters. Her latest creation is the Tuck Room Tavern destination restaurants located in new iPic theater complexes in Westwood, New York City at The South Street Seaport, North Miami and Houston.

There is a cocktail countdown and DJ in Westwood for New Year’s Eve. Limited availabilities remain for the 2nd seating with a Midnight Champagne Toast.

Weekend Brunch includes the Brunch Box (with multiple entrée choices) and alcoholic beverage for $19.99.

For the last night of Hanukkah enjoy Chef Sherry’s Crispy Latke Fries with apple sauce and sour cream.

Sherry Yard is our guest.

Andrew and William GruelChef Andrew Gruel of the Slapfish Restaurant Group is our resident hospitality industry expert. He’ll be looking ahead at possible Restaurant Industry Trends for 2017. Breakfast, for instance, is hot. Also, what’s up with no cook menus and beer bars?

Chef Andrew opens the newest Slapfish in the Outlets at San Clemente in San Clemente next week. In later January look for his new concepts, Two Birds and Butterleaf, to debut in Trade in Irvine.

Podcasts

Segment One: Show Preview with Andy Harris, Co-Host & Executive Producer
Segment Two: Layla Ali-Ahmad, Proprietress, Beach City Food Tours, Long Beach
Segment Three: Marin & Executive Chef Noah von Blom, DirtySexyHappiness Hospitality Group, Costa Mesa
Segment Four: Food Journalist and Author, Cathy Thomas
Segment Five: Tristen Beamon, Proprietor, Wine Exchange & BW Direct, Santa Ana
Segment Six: Ben Sabouri, Partner, The Ritz Prime Seafood, Newport Beach
Segment Seven: Executive Chef Sherry Yard, The Tuck Room Tavern
Segment Eight: Executive Chef & Founder Andrew Gruel, Slapfish Restaurant Group

Show 165, March 26, 2016: 2nd Annual SOCO Uncorked

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 Maria, Pueblo, 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.

The charitable beneficiary is the Project Hope Alliance.

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.

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Show 149, December 5, 2015: West Coast Prime Meats Cooks – Professional Recipes For The Home Kitchen Continues…

Amy and Craig Nickoloff of West Coast Prime MeatsAuthors Craig and Amy Nickoloff continue...

You might say it was primed to happen …! Our friends at West Coast Prime Meats have published the perfect cookbook for the Holidays: West Coast Prime Meats Cooks – Professional Recipes for the Home Kitchen. In the spirit of the Holidays the proceeds benefit two important Veteran’s charities, The Wounded Warrior Project and The Gary Sinise Foundation. $5.00 from the sale of each book goes to the benefiting charities. Given what’s going on in the World these days It’s an appropriate time to remember our veterans.

Some of the top toques from prominent restaurants in Southern California, Las Vegas and Hawaii have graciously contributed the tested recipes including ARC, Bourbon Steak, Connie & Ted’s, il Pastaio, The Musso & Frank Grill, N9NE Steak House, Loteria! Grill, Providence, Temecula Creek Inn, Valentino and Water Grill.

The book includes chef-created recipes for Beef, Burgers, Lamb, Goat, Poultry, Veal and Seafood. There are dozens of genuinely useful tips including instructions on how to debone a Leg of Lamb. The principals of West Coast Prime Meats know meat from years of practical experience and graciously share a lot of handy secrets with the reader.

From the Prologue

“For those nights when you’d rather let someone else do the cooking and clean-up, consider this your guide to some of the best restaurants in Southern California, Nevada, and Hawaii. We are honored to serve them and proud to support them.”

“There is one other group we stand behind : our men and women in the Armed Services. To help them, we will donate 100 percent of the profits from book sales [a guaranteed $5.00 per book] to assist our wounded veterans, through the Wounded Warrior Project and through the Gary Sinise Foundation. We encourage everyone to learn about these two worthy charities.”

West Coast Prime Meats Cooks is available through their website and Amazon.com.

 

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Show 116, April 4, 2015: SOCO Uncorked 2015, Costa Mesa

SOCO Uncorked 2015The inaugural SOCO Uncorked 2015 is a delightfully indulgent food and wine pairing experience set for Thursday, April 16th from 6 to 8:00 p.m. on the grounds at SOCO in Costa Mesa. The charitable beneficiary is the Project Hope Alliance. The premium wine pairings representing over 30 producers are curated by LCA Wine’s own sommelier, Nancy Milby who is our guest.

The event is set in the open courtyard of the SOCO Collection. Guests (regular and VIP tickets available) will indulge in delicious small bites from award-winning SOCO restaurants, hand-crafted wine from over 30 different producers and live music.

Participating SOCO/OC Mix tenants: LCA Wine, ST Patisserie, Bistro Papillote, Pueblo, Taco Maria (one of Food & Wine’s Best New Chefs (Carlos Salgado) 2015), ARC, We Olive, The Cheese Shop, Portola Coffee, The Mixing Glass, Greenleaf Gourmet Chopshop, Surfas Culinary District, 24 Carrots Catering + Events, The Iron Press, Shuck Oyster Bar and Savory Spice Shop.

The VIP experience includes a choice of one, of two, pre-events. Master Sommelier Peter Neptune will be conducting a seminar “Exploring Varietal Typicity” and ARC’s Chef Noah Blom will be presenting a 3-course cooking demo at Surfas Culinary District.

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Show 93, October 18, 2014: Guest Host Chef Andrew Gruel and Andy Harris

Today’s Guest Host is Executive Chef Andrew Gruel of the growing Slapfish empire.

Guest Host Chef Andrew Gruel and “SoCal Restaurant Show’s” Producer, Andy Harris, preview the show.

Vancouver, British Columbia is a wonderful food town. The Fairmont Waterfront in downtown Vancouver also has a reputation for culinary excellence. Their new destination restaurant for breakfast, lunch, and dinner is ARC. Their motto is, “Life is Complicated, Good Food Shouldn’t Be.” We’ll get all the 411…

The “SoCal Restaurant Show” recently was aboard Holland America Line’s ms Zaandam on the Vancouver, BC to San Diego sailing of a longer 22-day Inca Discovery Tour ending in Valparaiso, Chile. This morning we continue our exclusive behind-the-scenes look at the key people who oversee this 716 room floating luxury hotel with some 1,400 guests aboard. With us is HAL’s Master Chef Rudi Sodamin who also serves as Chairman of their celebrated Culinary Council.

The Careers through Culinary Art Program’s (C-CAP) Sweet & Savory Spectacular benefit is Sunday afternoon, Oct. 19th at the Art Institute of California Los Angeles campus in Santa Monica. C-CAP Advisory Board member Eric Boardman previews the event. Eric is an accomplished Food Television personality and producer.

The classic Venice Whaler (dating from 1944) located across from the beach in Venice has a new look and attitude. Specialty handcrafted cocktails are on the menu as well as “upscale dive-bar” cuisine created by Executive Chef Nick Liberato.

The creative forces behind the KTOWN Night Market are at it again. Their inaugural Halloween Food Fest comes to Koreatown for two days on October 25th and 26th. The Seoul Sausage Co. partners (winners of Food Network’s Great Food Truck Race Season 3) are “curating” the selection of diverse food outlets.

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

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Show 58, January 25, 2013: Anais Tangie, Marketing Coordinator, SoCo and The Mix

The first Saturday of last October (Oct. 5th.) we were live at South Coast Collection (SoCo) and The Mix in Costa Mesa for the first Patchwork Show: Edible Edition.

Anais TangieWe showcased the growing collection of outstanding boutique food businesses and restaurants there. Since then Brad A. Johnson, The Orange County Register’s restaurant critic, has named Arc and Taco Mesa (both located @ SoCo) as two of his top new restaurants of 2013. He also honored Noah Blom of Arc and Shuck Oyster Bar as Chef of the Year.

The SoCo and Mix’s Marketing Coordinator, Anais Tangie, joins us to talk about the new additions and what’s soon on the way. Think handcrafted artisanal chocolates and also a one-of-kind cocktail education and tools-of-the-trade store owned by a master bartender…

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October 12: Lindy & Grundy, Duskie Estes, Kristine Kidd, Brock Radke, Greg Daniels, Hawaiian Tropical Fruit

Podcasts

Segment One: Host Jet Tila and Producer Andy Harris
Segment Two: Erika Nakamura, master butcher, chef, and co-owner of Lindy & Grundy Meats
Segment Three: Duskie Estes, Executive Chef and Co-Proprietor of zazu kitchen + farm, Sebastopol. CA Part Onw
Segment Four: Duskie Estes, Executive Chef and Co-Proprietor of zazu kitchen + farm, Sebastopol. CA Part Two
Segment Five: Kristine Kidd, author of Williams–Sonoma Weeknight Gluten Free
Segment Six: Brad A. Johnson, Restaurant Critic for The Orange County Register Part One
Segment Seven: Chef Greg Daniels of The Haven Collective
Segment Eight: Ken Love, President of the Hawaii Tropical Fruit Growers

Host Jet Tila and Producer Andy Harris preview the show.

Jet discusses the highlights of the Luckyrice Festival Night Market held last Saturday at the Cosmopolitan Hotel on The Strip in Las Vegas. Jet served some 1,100 portions to the enthusiastic guests.

Andy reviews the highlights of the Patchwork Show – Edible Edition at SoCo and The OC Mart Mix in Costa Mesa last Weekend. The show broadcast live from the South Coast Collection.

Erika Nakamura of Lindy and Grundy MeatsThe classic, full-service neighborhood butcher shop is alive, well, and prospering at Lindy & Grundy Meats in the Fairfax District of Los Angeles. Artisan butcher Erika Nakamura (half of the Lindy & Grundy team along with Amelia Posada) is with us to fill us in. Erika is a classically trained chef.

All of their premium meats are from humanely treated, grass fed animals and 100 per cent locally produced and sustainable. The partners only source meat from farms they have visited. They even inspect the harvesting facility where the animal is processed. They offer an alternative to commercial farming.

Lindy and Grundy hosts classes for true meat enthusiasts.

Chef Duskie Estes and Salumist John Stewart of Zazu Kitchen and FarmOne of the most exciting chef teams operating in the Sonoma County wine country is Chef Duskie Estes and Salumist John Stewart (wife & husband) who are the proprietors of the new zazu kitchen + farm located at The Barlow (a former apple juice processing facility) in Sebastopol. Some of the vegetables used at the restaurant are actually grown in large tubs on the restaurant’s patio. They were mentored by pioneering Seattle chef/restaurateur Tom Douglas before relocating to Sonoma County to go off on their own.

The original zazu restaurant (part of a former chicken coop) was founded in Santa Rosa in 2001. It was located in a rustic roadhouse way out of town surrounded by farms and vineyards. If a local didn’t tell you about it you’d probably never know it was there. Their regulars include some of the most distinguished winemakers in Sonoma County. The eclectic wine list includes reserve selections that you just don’t see outside of the private stash of the wineries.

Duskie and John were living farm-to-table long before that became a marketing buzzword for chefs. They raise their own chicken and ducks to provide the eggs for their fresh pasta and their praise-worthy gelati.

Duskie Estes of the new zazu kitchen + farm in Sebastopol stays with us.

John Stewart learned the art of curing meats from Mario Batali’s father who has a highly-praised salumi business in Seattle. Visitors to zazu can watch John cure his acclaimed Black Pig Meat Co.’s bacon and salumi right there.

Zazu even has an experienced organic farmer on staff. He supervises the three spots of zazu’s soil including the MacBryde Farm where John and Duskie live with their children. The Farm is home to zazu’s chickens, ducks, turkeys, heritage wattle pigs, sheep, rabbits, goats and more.

Kristine Kidd Loyal readers of Bon Appetit Magazine will remember Kristine Kidd as the long-time Food Editor.

She is now the food editor for the Monterey Bay Aquarium’s Seafood Watch website as well as a busy cookbook author.

Her newly released seventh cookbook is Weeknight Gluten Free. This title is particularly important to Kristine as her childhood celiac disease resurfaced recently.

Kristine is a serious home cook. She prepares fresh meals at home almost every night.

On Wednesday, October 23rd Kristine Kidd will be part of a “Zov’s Lunch and Learn” program at Zov’s Bistro in Tustin. Kristine will be explaining how to prepare delicious meals that are gluten free.

Lunch will be on the menu, too. The entrée is Grilled Lemongrass Chicken with Ginger Rice, Braised Kale and Grilled Roasted Tomatoes. It’s a modest $25 per guest and seating is limited. Make your plans now because it will reach capacity quickly.

Brock Radke of Las Vegas WeeklyIn Las Vegas it’s who you know and the “SoCal Restaurant Show” is lucky to have Brock Radke as our insider on the ground in Las Vegas. Brock is the Food Editor of Las Vegas Weekly and joins us regularly to clue us in on what’s happening on the dynamic Las Vegas dining scene.

This morning Brock is giving us the 411 on Tom Colicchio’s Heritage Steak at The Mirage and Rick Moonen’s Rx Boiler Room at The Shops at Mandalay Bay. Brock recommends both new additions to The Strip’s dining choices.

We’re proud to be part of the hospitality industry as chefs and restaurateurs are some of the most generous folks we know. When there is a worthy cause they are there in a flash with food and support…

Greg Daniels of Haven GastropubWe know Chef Greg Daniels from the two Haven Gastropubs (Orange and Pasadena,) taco asylum and Provisions Market. From October 16th to 25th Chef Greg has assembled a group of distinguished OC chefs to raise money for children who suffer from Severe Acute Malnutrition (SAM) worldwide. It’s all under the playful banner of “PB&J for Good.”

Participating chefs will put their creative spin on the traditional PB&J as a special menu offering. Each will donate a portion of the proceeds from the sale of every PB&J dish to benefit StopSAM.org, a fundraising arm for Severe Acute Malnutrition.

Besides Haven Gastropub some of the high profile restaurants participating include ARC, Broadway by Amar Santana, Little Sparrow, LUCCA, and The Winery Restaurant & Wine Bar.

The State of Hawaii has some of the most fertile agricultural land in the United States yet, in recent years, this dirt hasn’t been used for agriculture. Sadly they need to import most of their fruits and vegetables from the Mainland.

Sharwil AvacadoOn the Big Island of Hawaii, for example, over 200 varieties of avocados grow. The pearl of the group is the Sharwil. It’s creamy with a rich buttery flavor, and prized by local chefs.

Surprisingly until very recently the USDA wouldn’t allow the Sharwil to be imported into the lower 48 states. This is a real shame because the seasons of the Sharwil match the seasons of availability for imported avocados from Mexico. Wouldn’t you want to enjoy a made in the USA fruit which also supports our economy ?

Ken Love, the President of the Hawaii Tropical Fruit Growers, joins us from The Big Island to explain what has changed…It’s a baby step.

Podcasts

Segment One: Host Jet Tila and Producer Andy Harris
Segment Two: Erika Nakamura, master butcher, chef, and co-owner of Lindy & Grundy Meats
Segment Three: Duskie Estes, Executive Chef and Co-Proprietor of zazu kitchen + farm, Sebastopol. CA Part Onw
Segment Four: Duskie Estes, Executive Chef and Co-Proprietor of zazu kitchen + farm, Sebastopol. CA Part Two
Segment Five: Kristine Kidd, author of Williams–Sonoma Weeknight Gluten Free
Segment Six: Brad A. Johnson, Restaurant Critic for The Orange County Register Part One
Segment Seven: Chef Greg Daniels of The Haven Collective
Segment Eight: Ken Love, President of the Hawaii Tropical Fruit Growers

October 5: Live from Patchwork Show: Edible Editon

Podcasts

Segment One: Host Jet Tila and Producer Andy Harris
Segment Two: Jet Tila, host of the “SoCal Restaurant Show”
Segment Three: Carlos Salgago, Executive Chef and Proprietor of Taco Maria
Segment Four: Nicole Stevenson, co-producer of Patchwork Show – Edible Edition
Segment Five: Bill Esparza, the Mexican Food Maestro
Segment Six: Brad A. Johnson, Restaurant Critic for The Orange County Register Part One
Segment Seven: Brad A. Johnson, Restaurant Critic for The Orange County Register Part Two
Segment Eight: Marin Howarth, co-owner and Executive Chef Noah Blom of ARC restautant at SoCo

Host Jet Tila and Producer Andy Harris preview the show.

Patchwork Show Edible EditionToday we’re broadcasting live from the Patchwork Show – Edible Edition at South Coast Collection in Costa Mesa from 10 to Noon.

Patchwork Edible is an annual creative food summit bringing visionary chefs, authors, bloggers, handmade craft vendors and food artisans together with attendees for a comprehensive and entertaining weekend of eating, learning, tasting and shopping.

Admission is free…

The always stylish, Kedric Francis, the Executive Editor of both Coast Magazine and The Orange County Register Magazine joins us as guest co-host.

Luckyrice Night MarketHost Jet Tila is in Las Vegas for the LUCKYRICE Night Market on the pool deck of The Cosmopolitan of Las Vegas tonight from 7 to 10:00 p.m. Jet will be serving his signature Khao Soi (a Northern Thailand favorite) and seasonal flavors of his refreshing Kuma Snow Cream.

VIP and General Admission tickets are available.

Carlos Salgado of Taco MariaChef Carlos Salgado has a background as a fine-dining pastry chef. He relocated back to Orange County after his tenure at Commis in San Francisco and launched, with his family, the ambitious Taco Maria food truck in Orange County in 2011. He was honored with the distinction of being named the best gourmet food truck in OC by both major newspapers.

On Saturday’s Taco Maria was the featured food truck at The Farmers Market at SoCo. Carlos developed such a loyal and vast following that he was compelled to launch a real, full-service restaurant, including an outside heated patio, at SoCo.

Right now it’s dinner only with lunch and weekend brunch to follow. They hand-make their fresh tortillas on the spot. The meats and seafood are wood grilled and sustainable. The produce comes from local Orange County Farmers Markets.

Nicole StevensonPatchwork Show: Edible Edition co-producer Nicole Stevenson join us to preview the first-ever Patchwork Show: Edible Edition at SoCo in Costa Mesa this Weekend, Oct. 5th (from 11 to 8 p.m.) and Oct. 6th (from 11 to 5 p.m.)

This free, Weekend festival will showcase the flourishing artisan food movement in SoCal through an interactive experience filled with baking programs, food trucks, restaurant pop-ups, book signings, beer and wine gardens, samples and more!

The whole family – not just foodies – will enjoy the hands-on activities from DIY workshops to educational panels hosted by award-winning chefs to handmade products for sale from more than 90 food artisans and modern handmade businesses.

Bill EsparzaBill Esparza, the “Mexican Food Maestro” and authority on the food of Baja California is with us.

Bill leads escorted food tours of Tijuana and Northern Baja for journalists and the public alike. He’s given advice to Travel Channel’s Andrew Zimmern, among other notables.

Bill is moderating “Justin Timberlake good for Tequila? Gentrification of Mexican Spirits” panel tomorrow afternoon (Sunday) at Patchwork Show: Edible Edition. Mezcal and Tequila will be sampled as part of the discussion.

Photography by Brad A JohnsonIt’s been about a year since Brad A. Johnson joined the Orange County Register as their high profile restaurant critic. Previously The Register’s restaurant reviews tended to accentuate the positive.

Brad is a James Beard Award-winning food and travel journalist who brings a more worldly view to his writing which includes praise and specific criticism.

Johnson will discuss how a restaurant critic approaches reviewing a restaurant and what the process is. He’ll also touch on a year’s worth of observations of the Orange County dining scene.

It’s fair to say the restaurant opening of the year in Orange County is ARC right here at SoCo in Costa Mesa. The reviews have been ethereal. Last Sunday they were the recipient of the Golden Foodie for “Best New Restaurant.”

Marin Howarth and Executive Chef Noah BlomARC owners Marin Howarth and Executive Chef Noah Blom join us to talk about their wild ride.

It’s all from-scratch cooking with locally sourced ingredients. Every menu item is unusually cooked over an open fire. It’s an open kitchen so everything is totally visible to the guest. Great care goes into the preparation of the libations, too, under the supervision of a bar chef. Bitters, infusions, syrups, and sodas are all made in-house.

Podcasts

Segment One: Host Jet Tila and Producer Andy Harris
Segment Two: Jet Tila, host of the “SoCal Restaurant Show”
Segment Three: Carlos Salgago, Executive Chef and Proprietor of Taco Maria
Segment Four: Nicole Stevenson, co-producer of Patchwork Show – Edible Edition
Segment Five: Bill Esparza, the Mexican Food Maestro
Segment Six: Brad A. Johnson, Restaurant Critic for The Orange County Register Part One
Segment Seven: Brad A. Johnson, Restaurant Critic for The Orange County Register Part Two
Segment Eight: Marin Howarth, co-owner and Executive Chef Noah Blom of ARC restautant at SoCo