Show 521, April 15, 2023: Show Preview 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. The column publishes every other Saturday. Anne Marie also contributes regularly to Eater Los Angeles and other well-respected publications. Anne Marie joins us in-studio for her regular bi-monthly visit to discuss specialty food products that caught her attention at the recent Natural Products Expo West at the Anaheim Convention Center. Also Anne Marie shares a gem of a Greek restaurant hidden in plain sight in Costa Mesa and a newly launched Tiki Brunch spot at an unexpected location in South Coast Plaza. Afternoon Tea with elegance is back at the Ritz-Carlton Laguna Niguel.

The Ecology Center’s (San Juan Capistrano) ever popular Community Table Dinner series is back on Friday evenings. “Guests enjoy a multicourse dinner prepared by accomplished guest chefs under the stars surrounded by the 28-acre Regenerative Organic Certified™ farm and education center. This intimate, family-style feast brings a rotating list of renowned guest chefs to the farm to design a thoughtful meal utilizing freshly harvested, regenerative organic ingredients sourced from just 250 feet away on the farm.” The Ecology Center’s Founder, Evan Marks, joins us with all the mouthwatering details.

K + M Chocolate and K + M Extra Virgin Chocolate (Napa-based) is the result of an unusual collaboration between Chef Thomas Keller and Armando Manni. “As the first and only American-born chef to hold multiple three-star ratings from the prestigious Michelin Guide, Thomas Keller has established a reputation for excellence unparalleled in American cuisine. In Tuscany, Armando Manni has forged a similar reputation for quality by producing super-antioxidant, extra-virgin olive oil. Together, they have spent the past seven years on a unique mission: crafting a chocolate from the bean unlike any we have seen before. They have collaborated with the University of Florence to develop a new methodology to preserve the naturally occurring antioxidants in the cocoa beans. This proprietary process produces delicious, complex chocolate that draws the full potential out of every bean.” The General Manager of K + M Chocolate, Hallot Parson, is our guest.

Juliet, the new seafood-forward, Parisian-inspired restaurant and patio in Culver City, is now serving breakfast, lunch and dinner. From the team behind the popular restaurants Margot and Norah, Juliet is an ode to the way Parisians are dining now. The bright French-inspired menu highlights seasonal ingredients and seafood from Southern California, and is complemented by a curated wine list of French producers, classic cocktails, and an interactive bar side cart with exclusive offerings dedicated to Champagne and Martinis. Envisioned by AD 100 Designer Jeremiah Brent, Juliet is a timeless, 120-seat restaurant featuring a striking walk-up bar and communal wooden table, and floor-to-ceiling iron doors leading to a 1,500 square-foot shaded terrace.” General Manager Charlie Phillips joins us with a plate of brown butter madeleines in hand.

Our own Chef Andrew Gruel, the menu-maker behind the full-service Calico Fish House (in Huntington Beach) and also the founder of Big Parm (New Jersey-style pizza) in the Mess Hall in Tustin provides another timely and informative “Ask the Chef” segment where Chef Andrew responds to listeners thoughtful inquiries. As a result of the Pandemic the use of cash at businesses is way on the decline. The credit card companies are heavily promoting the use of credit cards exclusively over cash. Meanwhile credit card processing fees (controlled by a quasi- monopoly of firms) continues to skyrocket. Yet another added burden for restaurants trying to recover. Chef Andrew explains…

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

Show 521, April 15, 2023: K + M Chocolate, Napa, with General Manager Hallot Parson

Hallot Parson of K + M Chocolate

K + M Chocolate and K + M Extra Virgin Chocolate (Napa-based) is the result of an unusual collaboration between Chef Thomas Keller and Armando Manni. As the first and only American-born chef to hold multiple three-star ratings from the prestigious Michelin Guide, Thomas Keller has established a reputation for excellence unparalleled in American cuisine. In Tuscany, Armando Manni has forged a similar reputation for quality by producing super-antioxidant, extra-virgin olive oil.”

“Together, they have spent the past seven years on a unique mission: crafting a chocolate from the bean unlike any we have seen before. They have collaborated with the University of Florence to develop a new methodology to preserve the naturally occurring antioxidants in the cocoa beans. This proprietary process produces delicious, complex chocolate that draws the full potential out of every bean.”

“True to Chef Thomas Keller’s reputation for unparalleled excellence in American cuisine, K + M Chocolate’s new bean-to-bar K + M Chocolate collection reflects the Chef’s exacting quality standards and meticulous attention to detail. These single-origin chocolate bars emphasize nuanced tasting notes while custom ground beans and unique ingredients collide for whimsical flavor expressions. From Truffle Fries to 68% Dark Carenero, there’s a little something sweet for everyone. Each bar of K + M Chocolate is roasted, ground and molded by hand in small batches in Napa Valley, California. Packaged in recycled paper and compostable foil.”

K + M Extra Virgin Chocolate (the original product) employs a unique production methodology and the addition of a small amount of heart-healthy MANNI organic extra-virgin olive oil which infuses their bean-to-bar chocolate with its signature texture while boosting its antioxidant properties. The cocoa bean is naturally high in antioxidants that not only provide much of the aroma and flavor of chocolate but also offer a wide range of health benefits. Standard methods used today for turning cocoa beans into chocolate may result in the loss of 60 percent or more of those antioxidants.”

They also create a Classic Hot Chocolate mix (properly rich and decadent) as well as three additional flavors of a premium drinking chocolates.

The General Manager of K + M Chocolate, Hallot Parson, is our guest.

April 15: Anne Marie Panoringan, The Ecology Center, K + M Chocolate, Juliet

Podcasts

Segment One: Show Preview with Executive Producer & Co-Host Andy Harris
Segment Two: Anne Marie Panoringan, The Voice of OC’s Food Columnist Part One
Segment Three: Anne Marie Panoringan, The Voice of OC’s Food Columnist Part Two
Segment Four: Evan Marks, Founder, The Ecology Center, San Juan Capistrano Part One
Segment Five: Evan Marks, Founder, The Ecology Center, San Juan Capistrano Part Two
Segment Six: K + M Chocolate, Napa, with General Manager Hallot Parson
Segment Seven: “An Evening with Wolfgang Puck and Friends” Gala Dinner Benefit for C-CAP LA with Jonathan Club’s Matthew Allnatt and Executive Chef Andreas Roller
Segment Eight: Chef Andrew Gruel (Co-Host) of Calico Fish House in Huntington Beach 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. The column publishes every other Saturday. Anne Marie also contributes regularly to Eater Los Angeles and other well-respected publications. Anne Marie joins us in-studio for her regular bi-monthly visit to discuss specialty food products that caught her attention at the recent Natural Products Expo West at the Anaheim Convention Center. Also Anne Marie shares a gem of a Greek restaurant hidden in plain sight in Costa Mesa and a newly launched Tiki Brunch spot at an unexpected location in South Coast Plaza.

The Ecology Center’s (San Juan Capistrano) ever popular Community Table Dinner series is back on Friday evenings. “Guests enjoy a multicourse dinner prepared by accomplished guest chefs under the stars surrounded by the 28-acre Regenerative Organic Certified™ farm and education center. This intimate, family-style feast brings a rotating list of renowned guest chefs to the farm to design a thoughtful meal utilizing freshly harvested, regenerative organic ingredients sourced from just 250 feet away on the farm.” The Ecology Center’s Founder, Evan Marks, joins us with all the mouthwatering details.

K + M Chocolate and K + M Extra Virgin Chocolate (Napa-based) is the result of an unusual collaboration between Chef Thomas Keller and Armando Manni. As the first and only American-born chef to hold multiple three-star ratings from the prestigious Michelin Guide, Thomas Keller has established a reputation for excellence unparalleled in American cuisine. In Tuscany, Armando Manni has forged a similar reputation for quality by producing super-antioxidant, extra-virgin olive oil. Together, they have spent the past seven years on a unique mission: crafting a chocolate from the bean unlike any we have seen before. They have collaborated with the University of Florence to develop a new methodology to preserve the naturally occurring antioxidants in the cocoa beans. This proprietary process produces delicious, complex chocolate that draws the full potential out of every bean.” The General Manager of K + M Chocolate, Hallot Parson, is our guest.

“Juliet, the new seafood-forward, Parisian-inspired restaurant and patio in Culver City, is now serving breakfast, lunch and dinner. From the team behind the popular restaurants Margot and Norah, Juliet is an ode to the way Parisians are dining now. The bright French-inspired menu highlights seasonal ingredients and seafood from Southern California, and is complemented by a curated wine list of French producers, classic cocktails, and an interactive bar side cart with exclusive offerings dedicated to Champagne and Martinis. Envisioned by AD 100 Designer Jeremiah Brent, Juliet is a timeless, 120-seat restaurant featuring a striking walk-up bar and communal wooden table, and floor-to-ceiling iron doors leading to a 1,500 square-foot shaded terrace.” General Manager Charlie Phillips joins us with a plate of brown butter madeleines in hand.

Our own Chef Andrew Gruel, the menu-maker behind the full-service Calico Fish House (in Huntington Beach) and also the founder of Big Parm (New Jersey-style pizza) in the Mess Hall in Tustin provides another timely and informative “Ask the Chef” segment where Chef Andrew responds to listeners thoughtful inquiries. As a result of the Pandemic the use of cash at businesses is way on the decline. The credit card companies are heavily promoting the use of credit cards exclusively over cash. Meanwhile credit card processing fees (controlled by a quasi- monopoly of firms) continues to skyrocket. Yet another added burden for restaurants trying to recover. Chef Andrew explains…

All of this and heaping helpings of extra deliciousness 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. The column publishes every other Saturday. Anne Marie also contributes regularly to Eater Los Angeles and other well-respected publications.

Anne Marie joins us in-studio for her regular bi-monthly visit to discuss specialty food products that caught her attention at the recent Natural Products Expo West at the Anaheim Convention Center. Also Anne Marie shares a gem of a Greek restaurant hidden in plain sight in Costa Mesa.

We move on to highlighting a limited-time Afternoon Tea at The Ritz-Carlton Laguna Niguel and Chef Michael Doctulero’s new Tiki Brunch at Mah Jong’s by Chef Mike at South Coast Plaza.

Evan Marks of the Ecology Center

The Ecology Center’s (San Juan Capistrano) ever popular Community Table Dinner series is back on Friday evenings. “Guests enjoy a multicourse dinner prepared by accomplished guest chefs under the stars surrounded by the 28-acre Regenerative Organic Certified™ farm and education center.”

“This intimate, family-style feast brings a rotating list of renowned guest chefs to the farm to design a thoughtful meal utilizing freshly harvested, regenerative organic ingredients sourced from just 250 feet away on the farm.”

“Ingredients harvested are based upon the farm’s four seasonal rotations (market garden, milpa, fruit forest, cover crops). By bringing these culinary artists back to the source, chefs receive an opportunity to connect with new ingredients, find fresh inspiration in our bioregion’s historic foodways, and discover the rewards of relationship with the land.”

The Ecology Center’s Founder, Evan Marks, joins us with all the mouthwatering details.

“The Ecology Center is a non-profit 28-acre Regenerative Organic Certified™ farm and education center located in San Juan Capistrano, California that serves as a hub for southern California’s ecological movement. Founded by Evan Marks in 2008, the internationally-renowned organization attracts culinary and creative collaborators from around the world, partnerships with some of the most innovative and sustainable brands, and over 100,000 visitors annually.”

“With a holistic approach that integrates the incubation of the next generation of agricultural, culinary, and educational leaders with the creation of a vibrant community resource and gathering place to inspire all, they are actively building a more abundant future, one that the next generations will be proud to inherit.”

Hallot Parson of K + M Chocolate

K + M Chocolate and K + M Extra Virgin Chocolate (Napa-based) is the result of an unusual collaboration between Chef Thomas Keller and Armando Manni. As the first and only American-born chef to hold multiple three-star ratings from the prestigious Michelin Guide, Thomas Keller has established a reputation for excellence unparalleled in American cuisine. In Tuscany, Armando Manni has forged a similar reputation for quality by producing super-antioxidant, extra-virgin olive oil.”

“Together, they have spent the past seven years on a unique mission: crafting a chocolate from the bean unlike any we have seen before. They have collaborated with the University of Florence to develop a new methodology to preserve the naturally occurring antioxidants in the cocoa beans. This proprietary process produces delicious, complex chocolate that draws the full potential out of every bean.”

“True to Chef Thomas Keller’s reputation for unparalleled excellence in American cuisine, K + M Chocolate’s new bean-to-bar K + M Chocolate collection reflects the Chef’s exacting quality standards and meticulous attention to detail. These single-origin chocolate bars emphasize nuanced tasting notes while custom ground beans and unique ingredients collide for whimsical flavor expressions. From Truffle Fries to 68% Dark Carenero, there’s a little something sweet for everyone. Each bar of K + M Chocolate is roasted, ground and molded by hand in small batches in Napa Valley, California. Packaged in recycled paper and compostable foil.”

K + M Extra Virgin Chocolate (the original product) employs a unique production methodology and the addition of a small amount of heart-healthy MANNI organic extra-virgin olive oil which infuses their bean-to-bar chocolate with its signature texture while boosting its antioxidant properties. The cocoa bean is naturally high in antioxidants that not only provide much of the aroma and flavor of chocolate but also offer a wide range of health benefits. Standard methods used today for turning cocoa beans into chocolate may result in the loss of 60 percent or more of those antioxidants.”

The General Manager of K + M Chocolate, Hallot Parson, is our guest.

Charles Phillips of Juliet

Juliet, the new seafood-forward, Parisian-inspired restaurant and patio in Culver City, Los Angeles, is now serving breakfast, lunch and dinner. From the team behind the popular restaurants Margot and Norah, Juliet is an ode to the way Parisians are dining now. The bright French-inspired menu highlights seasonal ingredients and seafood from Southern California, and is complemented by a curated wine list of French producers, classic cocktails, and an interactive bar side cart with exclusive offerings dedicated to Champagne and Martinis. Envisioned by AD 100 Designer Jeremiah Brent, Juliet is a timeless, 120-seat restaurant featuring a striking walk-up bar and communal wooden table, and floor-to-ceiling iron doors leading to a 1,500 square-foot shaded terrace.”

“Dinner includes dishes like Huitres, oysters with cucumber and trout roe; Moules Persillade, chilled mussels and sauce verte; Poisson Cru, sliced amberjack, meyer lemon ponzu and chili oil; Tarama, salt cod dip with breakfast radish; Salade D’endives, with endives, walnuts, grapes and roquefort; Cigares de Confit de Canard, duck confit “cigars” with sauce valois; La Morue, black cod, dashi butter, sea beans, radish, with sauce poured tableside; and Cotes d’Agneau, grilled lamb chops, olives and fennel pollen. Desserts include Assiette de Fromage, a selection of cheese; Chocolat Chaud, Parisian hot chocolate; Gâteau au Fromage, creme fraiche cheesecake with passion fruit gelee; and Madeleines au Beurre Noisette, brown butter madeleines and salted honey chantilly.”

“The breakfast menu includes Crêpes Suzette with citrus, grand marnier and chantilly cream; Pain au Champignons with mushroom & truffle confiture and poached eggs; and Croque Madame with smoked ham, green chile bechamel and a sunny side egg; while lunch offers dishes like Carpaccio de Thon, tuna carpaccio, olives and tonnato; Aubergine Roti, roasted eggplant, white soy, and sesame; and Omelette Classique, organic pasture raised eggs, comte, and market greens.”

“Juliet is a collaboration between restaurateur Rohan Talwar of IB Hospitality (Norah, Margot), and Joseph Miller and David Fishbein of Runyon Group (Platform). They’re joined by IB Hospitality Chef and Culinary Director Michael Williams, Chef Jason Gonzales, Director of Hospitality Bruce Childress and General Manager Charles Phillips, who pride themselves on providing welcoming hospitality and creating a unique guest experience.”

General Manager Charlie Phillips joins us with a plate of brown butter madeleines in hand.

Chef Andrew Gruel savoring a New Jersey style Pizza

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

As a result of the Pandemic the use of cash at businesses is way on the decline. The credit card companies are heavily promoting the use of credit cards over cash. Meanwhile credit card processing fees (controlled by a quasi-monopoly of firms) continues to skyrocket. Yet another added burden for restaurants trying to recover. Chef Andrew explains…

Podcasts

Segment One: Show Preview with Executive Producer & Co-Host Andy Harris
Segment Two: Anne Marie Panoringan, The Voice of OC’s Food Columnist Part One
Segment Three: Anne Marie Panoringan, The Voice of OC’s Food Columnist Part Two
Segment Four: Evan Marks, Founder, The Ecology Center, San Juan Capistrano Part One
Segment Five: Evan Marks, Founder, The Ecology Center, San Juan Capistrano Part Two
Segment Six: K + M Chocolate, Napa, with General Manager Hallot Parson
Segment Seven: “An Evening with Wolfgang Puck and Friends” Gala Dinner Benefit for C-CAP LA with Jonathan Club’s Matthew Allnatt and Executive Chef Andreas Roller
Segment Eight: Chef Andrew Gruel (Co-Host) of Calico Fish House in Huntington Beach with “Ask the Chef”