August 15: Anne Marie Panoringan, Farmhouse at Roger’s Gardens, Awen Winecraft

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. Since outside or patio dine-in is now back in Orange County she has been making the rounds to observe the “new normal” in fresh-air dining. She joins us to share how OC restaurants are adapting while creatively surmounting numerous obstacles. Along the way Anne Marie also highlights some standout Brunch spots.

Rich Mead, Owner and Executive Chef of Farmhouse at Roger’s Gardens in Corona del Mar offers guests patio seating on a lush, garden setting for lunch and early dinner with an all-day menu. With over 4,000 square feet of al fresco dining, guests can relax outdoors while responsibly enjoying an award-winning cocktail or a seasonal, sustainably sourced meal. Also available is a robust menu of takeout offerings in place including a Curbside Market with local ingredients and pantry staples, nourishing Family Meals and weekly Farmers Market Produce Boxes. Classic and signature cocktails are available for dine-in or curbside pickup courtesy of Chef de Swigs, Anthony Laborin and his team. We divert Rich Mead from an area farmers market for a chat.

“Awen Winecraft officially started commercially in 2016 by winemakers Sean Hopkins and Tom Homewood. They had been producing small lots of hand-crafted hobby wine for over a decade, starting in California focusing primarily on red wines. After many years of honing their winemaking skills producing 4 to 16 barrels per year, Sean and Tom decided it was time to try to make a business of their passion. Sean moved to Southern Oregon in the summer of 2011 and began experimenting with the Rogue and Applegate AVA grapes, again, exclusively focused on red wines in the region, which offers an abundance of red wine grapes that they previously hadn’t used. They moved on to white wines in 2013, and worked on creating both 100% varietals as well as blends. Finally, after commuting up from the Bay Area roughly 30 times for winemaking duties, Tom packed up his family and made Southern Oregon his home in the summer of 2016 to help start Awen Winecraft.” Proprietors and Winemakers Sean Hopkins and Tom Homewood gently pull the cork on Awen Winecraft 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. Dine-in is slowly, with multiple hiccups, starting to come back but with a lot of new rules that restrict guest counts. Alternately Take-Out / Delivery when you can surely helps… The short season for fresh Hatch Peppers from New Mexico’s Mesilla Valley is upon us. Hatch chiles are thick, meaty and rich in flavor. They are often called the world’s tastiest peppers and with good reason. Chef Andrew is a fan and offers some great tips for inspired cooking with Hatch chiles.

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.

Since outside or patio dining is allowable in Orange County, Anne Marie has been making the rounds to observe the “new normal” in fresh-air dining. She joins us to share how OC restaurants are adapting while creatively surmounting numerous obstacles and still serving guests. Along the way Anne Marie also highlights some standout Brunch spots. Anne Marie also introduces us to the Orange County Bartenders Cabinet.

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.

Rich Mead of Farmhouse at Rogers GardensRich Mead, Owner and Executive Chef of Farmhouse at Roger’s Gardens, offers guests patio seating on a lush, garden setting for lunch and early dinner with an all-day menu. With over 4,000 square feet of al fresco dining, guests can relax outdoors while responsibly enjoying an award-winning cocktail or a seasonal, sustainably sourced meal.

Also available is a robust menu of takeout offerings including a Curbside Market with local ingredients and pantry staples, nourishing Family Meals and weekly Farmers Market Produce Boxes. Classic and signature cocktails are available for dine-in or curbside pickup courtesy of Chef de Swigs, Anthony Laborin and his team.

Please note hours for Dine-in are currently 11:30 a.m. to 5:00 p.m. daily and for Takeout 11:30 a.m. to 7:00 p.m. Phone is 949.640.1415 for Reservations and Takeout.

“During his 35 plus years of culinary expertise, Chef Rich Mead has cultivated relationships with the highest regarded, local sustainable farms, allowing him to create the freshest menus using locally sourced, seasonal ingredients and specially grown vegetables. In 2016, after years of planning, Chef Mead unveiled a unique and sustainable field-to-fork dining experience at Farmhouse, located within Roger’s Gardens. Nestled on over 6 acres in the garden-like setting, Farmhouse features exclusive wines, craft beers, signature cocktails, artisan refreshments and a healthy inspired seasonal cuisine.”

Chef / Proprietor Rich Mead is our guest.

Tom Homewood and Sean Hopkins of Awen WinecraftAwen Winecraft officially started commercially in 2016 by winemakers Sean Hopkins and Tom Homewood. They had been producing small lots of hand-crafted hobby wine for over a decade, starting in California focusing primarily on red wines. After many years of honing their winemaking skills producing 4 to 16 Barrels per year, Sean and Tom decided it was time to try to make a business of their passion. Sean moved to Southern Oregon in the summer of 2011 and began experimenting with the Rogue and Applegate AVA grapes, again, exclusively focused on red wines in the region, which offers an abundance of red wine grapes that they previously hadn’t used. They moved on to white wines in 2013, and worked on creating both 100% varietals as well as blends.”

“Additionally, Sean and Tom were given the opportunity to manage a small boutique vineyard in 2014, which allowed them to really experience home winemaking ‘grape to glass’.

“Finally, after commuting up from the Bay Area roughly 30 times for winemaking duties, Tom packed up his family and made Southern Oregon his home in the summer of 2016 to help start Awen Winecraft.”

“Awen” is a celtic/druidic symbol describing the spark of creativity or divine inspiration or illumination.

“Working with Herb Quady, Brian Gruber, and Nichole Schulte at Barrel 42, we are bridging the gap from Hobbyist to professional, and are appreciative of their mentorship. We also appreciate all of the efforts of both the master growers that we work with, as well as the help and feedback we have received from other winemakers.”

Proprietors and Winemakers Sean Hopkins and Tom Homewood gently pull the cork on Awen Winecraft for us.

Andy Harris and Andrew Gruel at the Fifth Anniversary of the SoCal Restaurant Show at Melissas World Variety ProduceOur 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. Dine-in is slowly, with multiple hiccups, starting to come back but with a lot of new rules that restrict guest counts. Alternately Take-Out / Delivery when you can surely helps…

The short season for sourcing fresh Hatch peppers from New Mexico’s Mesilla Valley is upon us. Hatch Chiles are thick, meaty and rich in flavor. They are often called the world’s tastiest peppers and with good reason. Chef Andrew is a fan and offers some useful tips for inspired cooking with Hatch chiles.

Show 385, August 8, 2020: Show Preview with Executive Producer & Co-Host Andy Harris

Late last month Corona del Mar’s historic Five Crowns and SideDoor (part of the Lawry’s family of fine-dining restaurants) reopened the spacious backyard of the expansive property for open-air dining in the charming setting reminiscent of an English country garden. Set with thoughtfully spaced tables and accented by fire pits, the backyard of the beloved, dining establishment offers the same gracious hospitality for which the restaurants are known. Guests sip on specialty cocktails under the twinkling lights and experience signature dishes from both Five Crowns and SideDoor offered on a single menu available for backyard dining and to-go. Tracy Nelsen Five Crowns’ and SideDoor’s Restaurant Manager, Cheesemonger, Sommelier and Cicerone joins us with a tempting overview of what’s now on the menu.

Angelina’s Pizzeria Napoletana is a fine-casual Italian restaurant located in Irvine in the Los Olivos Marketplace. At Angelina’s, guests dine on authentic Italian food made with only the finest ingredients imported from Italy and fresh produce from local farms. From one-of-a-kind artwork to hand-picked fixtures, the modern, upscale interior redefines the concept of a pizzeria.

Their specialty is authentic Neapolitan-style pizza (pizza Napoletana). Each pizza is made using traditional techniques and cooked in their twin, high-end Ferrara wood-burning pizza ovens, making Angelina’s one of the few restaurants in the United States to hold a VPN Certification (Vera Pizza Napoletana). Angelina’s Managing Partner, Filippo Fusco, is our guest, pizza peel at the ready.

3rd generation restaurateur Ron Salisbury has been running successful, high-volume restaurants for sixty-six years, a period of time in which most people are born and retire. He grew up working after school as a dish sorter, busser, and steam table expediter in his parents’ Los Angeles restaurant, El Cholo. Salisbury is not one for utilizing voluminous operating manuals but over the years has acquired a bushel of practical morsels of wisdom for operating a successful restaurant. Starting with “Our Seven Pillars” Ron has collected all these short vignettes of incredibly useful advice into the very easy-to-read volume, What They Don’t Teach You at the C.I.A. (That’s the Culinary Institute of America by-the-way.) It’s truly an essential and valuable read for all aspiring restaurateurs. Ron Salisbury is with us to generously share a sampling of the practical wisdom from What They Don’t Teach You at the C.I.A.

Winemakers and life partners Mireia Tena and Tara Gomez are the creative forces at Camins 2 Deams in Lompoc, their dream boutique winery. The grapes are sourced exclusively from select vineyards in the Santa Rita Hills, a unique appellation in Santa Barbara County. Their philosophy is to make hand-crafted, terroir-driven wines that are fermented with natural yeast and use minimal intervention in the winery. Camins 2 Dreams believes wine is made in the vineyard and desires to showcase the typicity of each site where the grapes originate.

Current releases include Gruner Veltliner, Rose of Syrah, and three vineyard specific Syrahs. Grenache and Graciano are in their future. Winemakers Tara and Mireia join us to pull the cork on all that is Camins 2 Dreams.

DTLA Pizza is a new Takeout and Delivery concept from Chef Michael Hung of Faith & Flower. The goal for Chef Michael’s new DTLA Pizza concept is to serve meat lovers and vegans alike, quality and comfort food driven dishes prepared with house-made sourdough crusts, toppings such as Impossible beef, locally grown produce, along with Burgers that are made with American Kobe beef and burst with flavor.” “As the world is today, I find myself craving comfort foods. The menu for DTLA Pizza reflects my time growing up in New Jersey eating at such institutions such as Star Tavern in Orange, NJ.  These dishes and flavors remind me of home and the joyful times I spent with my friends and family as a kid.” Chef Michael Hung joins us to artfully toss & stretch the from-scratch pizza dough. 

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. Dine-in is slowly, with multiple hiccups, starting to come back but with a lot of new rules that restrict guest counts. Alternately take-out/delivery when you can surely helps… National Oyster Day was August 5th. We started the conversation last week about fully appreciating oysters. Chef Andrew is our resident authority on these bivalve mollusks enjoyed since ancient times. We’ll resume with tips about cooking with oysters. Oyster stew anyone ?

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

Play

Show 385, August 8, 2020: Co-Host Chef Andrew Gruel of the Slapfish Restaurant Group with “Ask the Chef”

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. Dine-in is slowly, with multiple hiccups, starting to come back but with a lot of new rules that restrict guest counts. Alternately Take-Out / Delivery when you can surely helps…

National Oyster Day was August 5th. We started the conversation last week about fully appreciating oysters. Chef Andrew is our resident authority on these bivalve mollusks enjoyed since ancient times. We’ll resume with tips about cooking with oysters. They are great cooked on the grill with no shucking involved. (They open on their own as cooked.) Oyster stew anyone? How about an oyster pizza? Why should clams get all the glory?

We’ll, of course “Ask the Chef.”

Play

August 8: Five Crowns & SideDoor, Angelina’s Pizzeria Napoletana, Ron Salisbury, Camins 2 Dreams, DTLA Pizza

Podcasts

Segment One: Show Preview with Executive Producer & Co-Host Andy Harris
Segment Two: Restaurant Manager Tracy Nelsen, Five Crowns and SideDoor, Corona del Mar
Segment Three: Filippo Fusco, Managing Partner, Angelina’s Pizzeria Napoletana, Irvine
Segment Four: Restaurateur Ron Salisbury (El Cholo) – What They Don’t Teach You at the C.I.A. Part One
Segment Five: Restaurateur Ron Salisbury (El Cholo) – What They Don’t Teach You at the C.I.A. Part Two
Segment Six: Winemakers Tara Gomez and Mireia Taribo, Camins 2 Dreams Winery, Lompoc
Segment Seven: Chef Michael Hung, DTLA Pizza, Los Angeles
Segment Eight: Co-Host Chef Andrew Gruel of the Slapfish Restaurant Group with “Ask the Chef”

Late last month Corona del Mar’s historic Five Crowns and SideDoor (part of the Lawry’s family of fine-dining restaurants) reopened the spacious backyard of the property for open-air dining in the charming setting reminiscent of an English country garden. Set with thoughtfully spaced tables and accented by fire pits, the backyard of the beloved, dining establishment offers the same gracious hospitality for which the restaurants are known. Guests sip on specialty cocktails under the twinkling lights and experience signature dishes from both Five Crowns and SideDoor offered on a single menu available for backyard dining and to-go. Tracy Nelsen Five Crowns’ and SideDoor’s Restaurant Manager, Cheesemonger, Sommelier and Cicerone joins us with a tempting overview of what’s now on the menu.

Angelina’s Pizzeria Napoletana is a fine-casual Italian restaurant located in Irvine in the Los Olivos Marketplace. At Angelina’s, guests dine on authentic Italian food made with only the finest ingredients imported from Italy and fresh produce from local farms. From one-of-a-kind artwork to hand-picked fixtures, the modern, upscale interior redefines the concept of a pizzeria.

Their specialty is authentic Neapolitan-style pizza (pizza Napoletana). Each pizza is made using traditional techniques and cooked in their twin Ferrara wood-burning pizza ovens, making Angelina’s one of the few restaurants in the United States to hold a VPN Certification (Vera Pizza Napoletana). Angelina’s Managing Partner, Filippo Fusco, is our guest, pizza peel at the ready.

Restaurateur Ron Salisbury has been running successful, high-volume restaurants for sixty-six years, a period of time in which most people are born and retire. He grew up working after school as a dish sorter, busser, and steam table expediter in his parents’ Los Angeles restaurant, El Cholo. Salisbury is not one for utilizing voluminous operating manuals but over the years has acquired a bushel of practical morsels of wisdom for operating a successful restaurant. Starting with “Our Seven Pillars” Ron has collected all these short vignettes of incredibly useful advice into the very easy-to-read volume, What They Don’t Teach You at the C.I.A. (That’s the Culinary Institute of America.) It’s truly an essential read for all aspiring restaurateurs. Ron Salisbury is with us to generously share a sampling of the practical wisdom from What They Don’t Teach You at the C.I.A.

Winemakers and life partners Mireia Taribo Tena and Tara Gomez are the creative forces at Camins 2 Deams in Lompoc, their dream boutique winery. The grapes are sourced exclusively from select vineyards in the Santa Rita Hills, a unique appellation in Santa Barbara County. Their philosophy is to make hand-crafted, terroir-driven wines that are fermented with natural yeast and use minimal intervention in the winery. Camins 2 Dreams believes wine is made in the vineyard and desires to showcase the typicity of each site where the grapes originate.

Current releases include Gruner Veltliner, Rose of Syrah, and three vineyard specific Syrahs. Winemakers Mireia and Tara join us to pull the cork on all that is Camins 2 Dreams.

“DTLA Pizza is a new Takeout and Delivery concept from Chef Michael Hung of Faith & Flower. The goal for Chef Michael’s new DTLA Pizza concept is to serve meat lovers and vegans alike, quality and comfort food driven dishes prepared with house-made sourdough crusts, toppings such as Impossible beef, locally grown produce, along with Burgers that are made with American Kobe beef and burst with flavor.” “As the world is today, I find myself craving comfort foods. The menu for DTLA Pizza reflects my time growing up in New Jersey eating at such institutions such as Star Tavern in Orange, NJ. These dishes and flavors remind me of home and the joyful times I spent with my friends and family as a kid.” Chef Michael Hung joins us to artfully toss & stretch the pizza dough.

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. Dine-in is slowly, with multiple hiccups, starting to come back but with a lot of new rules that restrict guest counts. Alternately Take-Out / Delivery when you can surely helps… National Oyster Day was August 5th. We started the conversation last week about fully appreciating oysters. Chef Andrew is our resident authority on these bivalve mollusks enjoyed since ancient times. We’ll resume with tips about cooking with oysters. Oyster stew anyone?

Tracy Nelsen of Five CrownsLate last month Corona del Mar’s historic Five Crowns and SideDoor (part of the Lawry’s family of fine-dining restaurants) reopened the spacious backyard for open-air dining in the charming setting reminiscent of an English country garden.

Set with thoughtfully spaced tables and accented by fire pits, the backyard of the beloved, dining establishment offers the same gracious hospitality for which the restaurants are known. Guests sip on specialty cocktails under the twinkling lights and experience signature dishes from both Five Crowns and SideDoor offered on a single menu available for backyard dining and to-go.

In addition to Five Crowns specialties including Jumbo Shrimp Cocktail and Colorado Lamb Chops four cuts of the classic Lawry’s Prime Ribs of Beef are available. SideDoor featured items available range from the Artisanal Cheese Plate to Prime Rib Chili.

Tracy Nelsen Five Crowns’ and SideDoor’s Restaurant Manager certified Cheesemonger, Sommelier and Cicerone joins us with the specifics of what’s on the menu.

Filippo Fusco of Angelina's Pizzeria NapoletanaAngelina’s Pizzeria Napoletana is a fine-casual Italian restaurant located in Irvine in the Los Olivos Marketplace. At Angelina’s, guests dine on authentic Italian food made with only the finest ingredients imported from Italy and fresh produce from local farms. From one-of-a-kind artwork to hand-picked fixtures, the modern, upscale interior redefines the concept of a pizzeria.

Angelina’s Pizzeria specializes in authentic Neapolitan-style pizza (pizza Napoletana). Each pizza is made using traditional techniques and cooked in their twin Ferrara wood-burning pizza ovens, making Angelina’s one of the few restaurants in the United States to hold a VPN Certification (Vera Pizza Napoletana). Overseen by the Associazione Verace Pizza Napoletana in Napoli, the VPN certifies that Angelina’s adheres to the strict requirements that make their pizzas “true Neopolitan Pizza.”

Angelina’s Managing Partner, Filippo Fusco, is our guest, pizza peel at the ready.

Ron Salisbury of El CholoRestaurateur Ron Salisbury has been running successful, high-volume restaurants for sixty-six years, a period of time in which most people are born and retire. He grew up working after school as a dish sorter, busser, and steam table expediter in his parents’ Los Angeles restaurant, El Cholo.

In the decades since Ron has launched restaurants throughout Southern California. In addition to the El Cholo’s newer ventures are The Cannery and Louie’s By the Bay, both located in Newport Beach.

Salisbury is not one for voluminous operating manuals but over the years he acquired a bushel of practical morsels of wisdom for operating a successful restaurant. Starting with “Our Seven Pillars” Ron has collected all these short vignettes of incredibly useful advice into the very easy-to-read volume, What They Don’t Teach You at the C.I.A. (That’s the Culinary Institute of America.) It’s truly an essential read for all aspiring restaurateurs.

Ron Salisbury is the recipient of the Elizabeth Burns Lifetime Achievement Award from the Los Angeles Chapter of the California Restaurant Association. He has lectured at The Collins College of Hospitality Management at California State Polytechnic University Pomona.

Ron Salisbury is with us to generously share a sampling of the practical wisdom from What They Don’t Teach You at the C.I.A.

Tara Gomez and Mireia Taribo Tena of Camins 2 Dreams in Lompoc CaliforniaWinemakers and life partners Mireia Taribo Tena and Tara Gomez are the creative forces at Camins 2 Deams in Lompoc, their dream winery. The grapes are sourced exclusively from select vineyards in the Santa Rita Hills, a unique appellation in Santa Barbara County.

Their philosophy is to make hand-crafted, terroir-driven wines that are fermented with natural yeast and use minimal intervention in the winery. Camins 2 Dreams believes wine is made in the vineyard and desires to showcase the typicity of each site where the grapes originate.

“We are lucky both to live and make our wines in the Santa Rita Hills where foggy mornings and cool nights combine with marine soils to make the perfect ingredients for outstanding wines. “

Current releases include Gruner Veltliner, Rose of Syrah, and three vineyard specific Syrahs.

Tara Gomez, a Native American, is also the Winemaker for Kita Wines, a small premium winery in the Santa Ynez Valley owned by the Chumash Tribe (Chumash Casino Resort.)

Mireia and Tara join us to pull the cork on Camins 2 Dreams.

Michael Hung of Faith and FlowerDTLA Pizza is a new Takeout and Delivery concept from Chef Michael Hung of Faith & Flower. The goal for Chef Michael’s new DTLA Pizza establishment is to serve meat lovers and vegans alike, quality and comfort food driven dishes prepared with house-made sourdough crusts, toppings such as Impossible beef, locally grown produce, along with Burgers that are made with American Kobe beef and burst with flavor.”

“Los Angeles meets the Oranges, as in the same area of northern New Jersey as the Sopranos, at DTLA Pizza. This area is also Chef Michael Hung’s inspiration as he drew from his New Jersey roots to create DTLA Pizza’s menu of true pizzeria classics. “As the world is today, I find myself craving comfort foods. The menu for DTLA Pizza reflects my time growing up in New Jersey eating at such institutions such as Star Tavern in Orange, NJ.  These dishes and flavors remind me of home and the joyful times I spent with my friends and family as a kid.””

“DTLA Pizza features two different styles of Pizza – expertly crafted Neapolitan-Style Pies from the wood oven and Sicilian-Style Pan Pizzas with thick focaccia crusts. In addition to the classic 4-Cheese PizzaDTLA Pizza offers two other Signature Pizzas: The Street Meat Magic Pizza loaded with pepperoni, mortadella, Italian sausage, and prosciutto, and It’s Literally Possible Pizza which is a fully plant-based pizza prepared with Impossible sausage, marinated peppers and onions, and vegan mozzarella. In addition to the Signature Pizzas, guests can also Build Your Own Pizza with a selection of over a dozen toppings, and all of the Pizzas at DTLA Pizza can be made either Neapolitan Style or Sicilian Style.”

DTLA Pizza is open for TakeoutDelivery, and Curbside Pickup (only) every Wednesday through Sunday from 5:00 pm to 10:00 pm. To order, please call 213.465.9400 and guests can Curbside pickup at 709 West 9th Street in South Park district of downtown Los Angeles by calling DTLA Pizza upon arrival, or choose Delivery through CaviarDoorDashGrubhubTock, or UberEats.

Chef Michael joins us to artfully toss and stretch the dough.

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. Dine-in is slowly, with multiple hiccups, starting to come back but with a lot of new rules that restrict guest counts. Alternately Take-Out / Delivery when you can surely helps…

National Oyster Day was August 5th. We started the conversation last week about appreciating oysters in the raw state. Chef Andrew is our resident authority on these bivalve mollusks enjoyed since ancient times. We’ll resume with tips about cooking with oysters. Oyster stew anyone?

Podcasts

Segment One: Show Preview with Executive Producer & Co-Host Andy Harris
Segment Two: Restaurant Manager Tracy Nelsen, Five Crowns and SideDoor, Corona del Mar
Segment Three: Filippo Fusco, Managing Partner, Angelina’s Pizzeria Napoletana, Irvine
Segment Four: Restaurateur Ron Salisbury (El Cholo) – What They Don’t Teach You at the C.I.A. Part One
Segment Five: Restaurateur Ron Salisbury (El Cholo) – What They Don’t Teach You at the C.I.A. Part Two
Segment Six: Winemakers Tara Gomez and Mireia Taribo, Camins 2 Dreams Winery, Lompoc
Segment Seven: Chef Michael Hung, DTLA Pizza, Los Angeles
Segment Eight: Co-Host Chef Andrew Gruel of the Slapfish Restaurant Group with “Ask the Chef”

Show 384, August 1, 2020: Show Preview with Executive Producer & Co-Host Andy Harris

Local chefs Scott Chaconand Tad Weyland (celebrity Chef Jet Tila’s Chef de Cuisine) have joined culinary forces to create a prix fixe, 5-course dinner meal delivery service, Farm Direct LA. Delivery is on Tuesdays. The weekly changing menu is currently priced at $95 and serves two guests. In addition to the fixed price meal there are a la carte “Provisions” on the menu including Smoked Paprika Weiser Potato Chips with Charred Scallion Dip. Delivery is complimentary within 10-miles of DTLA and there is also a pickup option. We’ll meet enterprising Chefs Scott Chacon and Tad Weyland.

At Sea Level Restaurant & Lounge at the Shade Hotel Redondo Beach Executive Chef Craig Hopson offers premium California coastal cuisine that’s appealing for breakfast, lunch, dinner, or a weekend brunch. Through it all, guests enjoy spectacular views from Palos Verdes to Malibu on plush outdoor seating, all complete with fire pits and heaters in a comfortable, inviting, and modern space that blends a beach feel with a luxury approach to indoor and outdoor dining. Newly launched is Chef Craig’s Friday and Saturday night Rooftop Izakaya with Sushi, Sashimi and Izakaya specialties along with a menu of Hand-Crafted Cocktails. Think Japanese Curry with a beef short rib, onion, carrots and served over rice with pickles or Sea Level Roll with crab, avocado, aioli, masago and tempura crunchies. We reel in Executive Chef Craig Hopson for a chat.

Laura Theodore’s Vegan for Everyone; 160 Family Friendly Recipes with a Delicious, Modern Twist is the ideal book for anyone looking to add easy-to-prepare and delicious, plant-based food into their weekly menu plan. This innovative cookbook features more than 160 family friendly recipes (135 are gluten-free friendly) and over 200 beautiful, full-color photos, including 100+ new recipes, along with updated versions of 60 fan-favorites – all created by award-winning vegan chef Laura Theodore (Public Television’s Jazzy Vegetarian). Plus, this book includes an entire chapter of up-to-date nutritional information contributed by Julieanna Hever, MS, RD, CPT (The Plant-Based Dietitian), making it a complete and fun way to make family meals kinder, healthier and—most of all—tastier.” “Vegan for Everyone includes delightfully delicious, classic recipes to impress everyone you are cooking for—omnivores and vegans alike!”

“Always up for an adventure and full of entrepreneurial spirit, Joe Moxley and Mike Herrera entered into the wine world with the hopes of blazing a new trail, of merging their two business worlds in a way that hadn’t been done before. Their first partnership focused on the rock & roll world and lifestyle, bringing a signature clothing brand to fans of music. Now they’ve broadened their horizons and brought their love of wine to the forefront. The adventure began when the two went wine tasting together in Southern Oregon where they were introduced to acclaimed winemaker, Matthew Cates. It didn’t take long for the trio to form a bond leading to the creation of a new, limited production, boutique winery they created together named Anchor Valley, based in the Rogue Valley. Partner Ashley Cates pulls the cork on Anchor Valley for us.”

Executive Chef & Restaurateur Amar Santana and Restaurateur Ahmed Labbate have reopened The Hall Global Eatery at South Coast Plaza for dine-in on their comfortable, shaded patio or for curbside pickup. The extensive fast-casual menu is available at the Mediterranean Grill including hand-carved Shawarma, Babaganoush and Hummus. Cocktails, beer and wine are available to enjoy on the patio or To-Go. The grab and go Patisserie features a wide variety of baked goods, salads, sandwiches, coffee and juices. The full-service Crudo and Charcuterie Bar has been reimagined with the addition of a customizable selection of Poke. Chef Amar Santana and Ahmed Labbate are with us providing all the enticing details.

“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. Dine-in is slowly, with multiple hiccups, starting to come back but with a lot of new rules that restrict guest counts. Alternately take-out/delivery when you can surely helps… Time for celebration. August 5th is National Oyster Day. There are more inspired ways to enjoy & appreciate oysters besides simply being served raw, freshly shucked on the half-shell. Chef Andrew is our resident authority on these bivalve mollusks enjoyed since ancient times. We’ll, of course, “Ask the Chef.”

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

Play

Show 384, August 1, 2020: Co-Host Chef Andrew Gruel of the Slapfish Restaurant Group with “Ask the Chef”

Chef Andrew Gruel of the Slapfish Restaurant GroupOur 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. Dine-in is slowly, with multiple hiccups, starting to come back but with a lot of new rules that restrict guest counts. Alternately Take-Out / Delivery when you can surely helps…

Time for celebration. August 5th is National Oyster Day. … There are more ways to enjoy & appreciate oysters besides being served raw, freshly shucked on the half-shell. Oysters are a great source of vitamins and also provide high amounts of calcium, iron and protein. Also sustainable. Chef Andrew is our resident authority on these bivalve mollusks enjoyed since ancient times.

We’ll, of course “Ask the Chef.”

Play

August 1: Farm Direct LA, Sea Level Restaurant & Lounge, Laura Theodore, Anchor Valley, The Hall Global Eatery

Podcasts

Segment One: Show Preview with Executive Producer & Co-Host Andy Harris
Segment Two: Farm Direct LA with Chef / Founders Scott Chacon and Tad Weyland
Segment Three: Executive Chef Craig Hopson, Sea Level Restaurant & Lounge, Shade Hotel Redondo Beach
Segment Four: Chef Laura Theodore, “The Jazzy Vegetarian,” with Vegan for Everyone Part One
Segment Five: Chef Laura Theodore, “The Jazzy Vegetarian,” with Vegan for Everyone Part Two
Segment Six: Anchor Valley Wine, Rogue Valley with Partner Ashley Cates
Segment Seven: Restaurateur Ahmed Labbate and Partner / Executive Chef Amar Santana of The Hall Global Eatery
Segment Eight: Co-Host Chef Andrew Gruel of the Slapfish Restaurant Group with “Ask the Chef”

Local chefs Scott Chacon and Tad Weyland (celebrity Chef Jet Tila’s Chef de Cuisine) have joined culinary forces to create a prix fixe, 5-course dinner meal delivery service, Farm Direct LA. Delivery is on Tuesdays. The weekly changing menu is priced at $95 and serves two guests. In addition to the fixed price meal there are a la carte “Provisions” on the menu including Smoked Paprika Weiser Potato Chips with Charred Scallion Dip. We’ll meet enterprising Chefs Scott Chacon and Tad Weyland.

At Sea Level Restaurant & Lounge at the Shade Hotel Redondo Beach Executive Chef Craig Hopson offers premium California coastal cuisine that’s appealing for breakfast, lunch, dinner, or a weekend brunch. Through it all, guests enjoy spectacular views from Palos Verdes to Malibu on plush outdoor seating, all complete with fire pits and heaters in a comfortable, inviting, and modern space that blends a beach feel with a luxury approach to indoor and outdoor dining. Newly launched is Chef Craig’s Friday and Saturday night Rooftop Izakaya with Sushi, Sashimi and Izakaya specialties along with a menu of Hand-Crafted Cocktails. Think Japanese Curry with a beef short rib, onion, carrots and served over rice with pickles. We reel in Executive Chef Craig Hopson for a chat.

“Laura Theodore’s Vegan for Everyone; 160 Family Friendly Recipes with a Delicious, Modern Twist is the ideal book for anyone looking to add easy-to-prepare and delicious, plant-based food into their weekly menu plan. This innovative cookbook features more than 160 family friendly recipes (135 are gluten-free friendly) and over 200 beautiful, full-color photos, including 100+ new recipes, along with updated versions of 60 fan-favorites – all created by award-winning vegan chef Laura Theodore (Public Television’s Jazzy Vegetarian). Plus, this book includes an entire chapter of up-to-date nutritional information contributed by Julieanna Hever, MS, RD, CPT (The Plant-Based Dietitian), making it a complete and fun way to make family meals kinder, healthier and—most of all—tastier.” “Vegan for Everyone includes delightfully delicious, classic recipes to impress everyone you are cooking for—omnivores and vegans alike!”

Always up for an adventure and full of entrepreneurial spirit, Joe Moxley and Mike Herrera entered into the wine world with the hopes of blazing a new trail, of merging their two business worlds in a way that hadn’t been done before. Their first partnership focused on the rock & roll world and lifestyle, bringing a signature clothing brand to fans of music. Now they’ve broadened their horizons and brought their love of wine to the forefront. The adventure began when the two went wine tasting together in Southern Oregon where they were introduced to acclaimed winemaker, Matthew Cates. It didn’t take long for the trio to form a bond leading to the creation of a new, limited production, boutique winery they created together named Anchor Valley, based in the Rogue Valley. Partner Ashley Cates pulls the cork on Anchor Valley for us.

Executive Chef & Restaurateur Amar Santana and Restaurateur Ahmed Labbate have reopened The Hall Global Eatery at South Coast Plaza for dine-in on their comfortable, shaded patio or for curbside pickup. The extensive fast-casual menu is available at the Mediterranean Grill including hand-carved Shawarma, Babaganoush and Hummus. Cocktails, beer and wine are available to enjoy on the patio or To-Go. The grab and go Patisserie features a wide variety of baked goods, salads, sandwiches, coffee and juices. The full-service Ceviche and Charcuterie Bar is being reimagined with the addition (coming soon) of a selection of Poke. Chef Amar Santana and Ahmed Labbate are with us providing all the enticing details.

“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. Dine-in is slowly, with multiple hiccups, starting to come back but with a lot of new rules that restrict guest counts. Alternately Take-Out / Delivery when you can surely helps… Time for celebration. August 5th is National Oyster Day. There are more inspired ways to enjoy & appreciate oysters besides simply being served raw, freshly shucked on the half-shell. Chef Andrew is our resident authority on these bivalve mollusks enjoyed since ancient times. We’ll, of course, “Ask the Chef.”

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

Tad Weyland and Scott Chacon of Farm Direct LALocal chefs Scott Chacon and Tad Weyland (celebrity Chef Jet Tila’s Chef de Cuisine) have joined culinary forces to create a prix fixe, 5-course, fine-dining dinner meal delivery service, Farm Direct LA. Delivery on Tuesdays. The weekly changing menu is priced at $95 and serves two guests.

Last week’s 5-course menu included Wild Line Caught Grilled Halibut with Heirloom Tomato Jam, Patty Pan Squash, and Crispy Weiser Potatoes ; Creamed Sweet Corn with Tarragon, Leek and Shallot Confit ; Market Lettuces and Grilled Artichoke with Garlic Aioli, Mint Pistou and Croutons ; Charred Cabbage with Seasonal Pepper Relish and Sherry-Juniper Gastrique ; and Weiser Melon Sorbet & Early Season Grapes.

In addition to the weekly fixed price meal there are a la carte “Provisions” on the extras menu including Smoked Paprika Weiser Potato Chips with Charred Scallion Dip.

We’ll meet enterprising Chefs Scott Chacon and Tad Wetland.

Craig Hopson of SeaLevel Restaurant and LoungeAt Sea Level Restaurant & Lounge at the Shade Hotel Redondo Beach Executive Chef Craig Hopson offers premium California coastal cuisine that’s perfect for breakfast, lunch, dinner, or a weekend brunch. Start with a hand-crafted cocktail and fresh oysters from the raw bar, then move onto one of Chef Craig’s coastal inspired main dishes (Roasted Salmon Fillet with squash, radish, cucumber, quinoa and miso dressing) with a glass of wine or one of the on-tap craft beers from their extensive selection.

“Through it all, you’ll enjoy spectacular views from Palos Verdes to Malibu on plush outdoor seating, all complete with fire pits and heaters in a comfortable, inviting, and modern space that blends a beach feel with a luxury approach to indoor and outdoor dining. Enjoy Chef Craig Hopson’s gourmet culinary talent and experience all that California’s uniquely modern cuisine has to offer: visit for breakfast, brunch, lunch, or dinner.”

Newly launched is Chef Craig’s Friday and Saturday night Rooftop Izakaya with Sushi, Sashimi and Izakaya specialties along with a menu of Hand-Crafted Cocktails. Think Japanese Curry with a beef short rib, onion, carrots and served over rice with pickles.

We reel in Executive Chef Craig Hopson for a chat.

Cookbook Author Laura TheodoreLaura Theodore’s Vegan for Everyone is the ideal book for anyone looking to add easy-to-prepare and delicious, plant-based food into their weekly menu plan. This innovative cookbook features more than 160 family friendly recipes (135 are gluten-free friendly) and over 200 beautiful, full-color photos, including 100+ new recipes, along with updated versions of 60 fan-favorites – all created by award-winning vegan chef Laura Theodore (Public Television’s Jazzy Vegetarian).”

“Plus, this book includes an entire chapter of up-to-date nutritional information contributed by Julieanna Hever, MS, RD, CPT (The Plant-Based Dietitian), making it a complete and fun way to make family meals kinder, healthier and—most of all—tastier.” “Vegan for Everyone includes delightfully delicious, classic recipes to impress everyone you are cooking for—omnivores and vegans alike!”

“Laura Theodore is a recognized public television personality, vegan PBS celebrity chef, nationally renowned jazz singer and award-winning cookbook author. She is co-creator of the highly successful “Jazzy Vegetarian” vegan cooking series on national public television. Ms. Theodore is author of five cookbooks, including Jazzy Vegetarian’s Deliciously Vegan, which won silver medals at the 2018 IBPA Benjamin Franklin Awards, Midwest Book Awards and the 2019 Living Now Book Awards. Her highly- anticipated new cookbook Vegan for Everyone; 160 Family Friendly Recipes with a Delicious Modern Twist is Laura’s newest book, released by Scribe Publishing Company. (All Jazzy Vegetarian recipes are vegan.)”

“Vegan for Everyone includes classic recipes like No-Egg Tofu-Veggie Scramble, Crazy, Easy BBQ Portobello Burgers, “Hungry Guy” Burgers and Cauliflower Steaks with Sweet Pepper Sauce; kid-friendly recipes like Yummy Banana-Oat Pancakes, Rockin’ Peanut Butter-Banana Toast and Date n’ Rice Cereal Treats; and plant-based, gluten-free recipes like Peachy Date-Nut Oat Bars, Zucchini Fettuccine Alfredo and Mad Mocha Marbled Mousse Pie. You’ll be able to satisfy your entire family and all of your guests with easy-to-prepare, four-star meals that are satisfying, nutritious and delicious!”

Vegan for Everyone includes:

  • Over 160 delectable vegan recipes, each with easy-to-follow instructions
  • Full color photo with almost every recipe (over 200 photos in all)
  • Recipe ingredients that can be found at most local supermarkets
  • Handy icons to quickly identify over 135 gluten-free friendly recipes
  • Detailed lists of vegan essentials, including how to stock your plant-powered pantry and organize your spice rack and table of equivalent measures
  • Many quick and easy three-ingredient recipes
  • Festive recipes to serve for holidays, birthdays and any special occasion
  • Comprehensive plant-based nutrition chapter, contributed by Julieanna Hever, MS, RD, CPT

“Vegan for Everyone includes delightfully delicious, classic recipes to impress everyone you are cooking for—omnivores and vegans alike!”

Ashley Cates of Anchor ValleyAlways up for an adventure and full of entrepreneurial spirit, Joe Moxley and Mike Herrera entered into the wine world with the hopes of blazing a new trail, of merging their two business worlds in a way that hadn’t been done before. Their first partnership focused on the rock & roll world and lifestyle, bringing a signature clothing brand to fans of music.

Now, after eleven years partnering together, they’ve broadened their horizons and brought their love of wine to the forefront. The adventure began when the two went wine tasting together in Southern Oregon where they were introduced to acclaimed winemaker, Matthew Cates. It didn’t take long for the trio to form a bond which resulted in the launch of a new limited production, boutique winery they created together named Anchor Valley, based in the Rogue Valley.

Anchor Valley selections include Pinot Rose, Pinot Gris, Viognier, Pinot Noir, Cabernet Sauvignon and Petit Sirah.

Partner Ashley Cates pulls the cork on Anchor Valley for us.

Ahmed Labatte and Amar Santana of Vaca Restaurant GroupExecutive Chef & Restaurateur Amar Santana and Restaurateur Ahmed Labbate have reopened The Hall Global Eatery at South Coast Plaza for dine-in on their comfortable, shaded front patio or for curbside pickup. The extensive fast-casual menu is available at the Mediterranean Grill including hand-carved Shawarma, Babaganoush and Hummus. A selection of cocktails from master barman Michael Rooney, beer and wine are available to enjoy on the patio or To-Go. The grab and go Patisserie features a wide variety of baked goods, salads, sandwiches, coffee and juices. The former full-service Ceviche and Charcuterie Bar is being reimagined with the addition (coming soon) of a selection of made-to-order (and customizable) Poke.

Chef Amar’s and Ahmed’s other pair of popular restaurants, Vaca adjacent to South Coast Plaza and Broadway by Amar Santana in Laguna Beach, are again accommodating guests with full-service patio dining and curbside pickup and delivery.

Chef Amar Santana and Ahmed Labbate are with us providing all the enticing details.

Chef Andrew Gruel of the Slapfish Restaurant GroupOur 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. Dine-in is slowly, with multiple hiccups, starting to come back but with a lot of new rules that restrict guest counts. Alternately Take-Out / Delivery when you can surely helps…

Time for celebration. August 5th is National Oyster Day. … There are more ways to enjoy & appreciate oysters besides being served raw, freshly shucked on the half-shell. Chef Andrew is our resident authority on these bivalve mollusks enjoyed since ancient times. We’ll, of course “Ask the Chef.”

Podcasts

Segment One: Show Preview with Executive Producer & Co-Host Andy Harris
Segment Two: Farm Direct LA with Chef / Founders Scott Chacon and Tad Weyland
Segment Three: Executive Chef Craig Hopson, Sea Level Restaurant & Lounge, Shade Hotel Redondo Beach
Segment Four: Chef Laura Theodore, “The Jazzy Vegetarian,” with Vegan for Everyone Part One
Segment Five: Chef Laura Theodore, “The Jazzy Vegetarian,” with Vegan for Everyone Part Two
Segment Six: Anchor Valley Wine, Rogue Valley with Partner Ashley Cates
Segment Seven: Restaurateur Ahmed Labbate and Partner / Executive Chef Amar Santana of The Hall Global Eatery
Segment Eight: Co-Host Chef Andrew Gruel of the Slapfish Restaurant Group with “Ask the Chef”

Show 383, July 25, 2020: Show Preview with Executive Producer & Co-Host Andy Harris

Restaurateur Steve Livigni (Scopa Italian Roots & DAMA) is the Food & Beverage Partner for the newly opened June Hotel in Westchester. This is the more casual sister brand of Proper Hotel group. “The first restaurant to launch there is the breezy, Baja-inspired Caravan Swim Club, a 2-story outdoor poolside gathering place for everything from cabana drinks to fire pit gatherings, creative meetings to laid-back lounging. The menus take you on a culinary road trip from Santa Barbara to Northern Baja, Mexico. Enjoy seasonal snacks like charcuterie, ceviche and a raw bar paired with biodynamic wines, craft beer, and small-batch tequila.” Steve Livigni joins us with all the details.

Chef Neal Fraser and Amy Knoll Fraser’s flagship restaurant Redbird in Downtown Los Angeles features Modern American cuisine that is refined yet approachable and highlights the multi-cultural influences of Fraser’s native city – Los Angeles. Wine Director Josh Wibbenmeyer’s wine list is well rounded with great finds from both established and emerging wine regions throughout the world. Redbird is open for dine-in with three desirable outdoor seating options including the original Redbird Courtyard. Easy to make reservations on Tock. Currently Redbird is also offering contactless curbside pickup with an a la carte menu, Redbird at Home. Chef Neal Fraser is our guest.

Barbecue afficionados have been eagerly anticipating the pending arrival of Daniel and Brenda Castillo’s Heritage Barbecue in San Juan Capistrano. They have developed a fanatical following for their Central Texas-style barbecue (that’s cooked low and slow) served in Orange County at popular pop-ups at area craft breweries. Daniel has trained extensively with prominent Texas pitmasters at their respective establishments. The soon-to-open restaurant with the capacity to serve several hundred guests per day (seven days a week) will be all outdoors.

We pull Chef Daniel away from the custom twin offset smokers for a chat.

“The award-winning Old Vine Kitchen & Bar in THE CAMP in Costa Mesa has returned to the Orange County culinary scene by reopening on-premise dining with an emphasis on staff and guest safety and an expansion of its intimate dining experience. In addition to Old Vine’s popular backyard patio, guests can now spend evenings enjoying two newly-acquired outdoor dining spaces: The Roof and The Stairway Patio.” Chef / Proprietor Mark McDonald joins us with all the specifics.

We’ve previously introduced listeners to Darley Newman of PBS’s “Travels with Darley.” “JOURNY, the free AVOD travel channel from Ovation TV, America’s only arts network, is now presenting the first season (13 episodes) of the Daytime Emmy-Nominated show “Travels with Darley.”  The series follows six-time Emmy Award-nominated host and producer Darley Newman as she travels with local people in beautiful and awe-inspiring locations (including California) to experience history, culture, food, music, art and adventure.” Darley Newman joins us from somewhere on the road to chronicle her new adventures. 

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. Dine-in is slowly, with multiple hiccups, starting to come back but with a lot of new rules that restrict guest counts. Alternately Take-Out / Delivery when you can surely helps… Please keep in mind common courtesy and politeness when dining. Your server is wearing a mask and face shield for your protection. It’s hard to hear them talk so be patient. It’s never easy being a server but it’s even tougher right now. Great time to be considerate. Tip generously… We’ll, of course “Ask the Chef,” for added insight.

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

Play

Show 383, July 25, 2020: Co-Host Chef Andrew Gruel of the Slapfish Restaurant Group with “Ask the Chef”

Chef Andrew Gruel savoring a New Jersey style PizzaOur 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. Dine-in is slowly, with multiple hiccups, starting to come back but with a lot of new rules that restrict guest counts. Alternately Take-Out / Delivery when you can surely helps…

Please keep in mind common courtesy and politeness when dining out. Your server is uncomfortably wearing a mask and face shield (for their shift) for your protection. Nothing funny about it. It’s hard to hear them talk so be extra patient. It’s never easy being a server but it’s even tougher right now. Great time to be a bit considerate. Remember to thoughtfully tip generously, too…

We’ll, of course, “Ask the Chef” for his insight.

Play

July 25: Caravan Swim Club, Neal Fraser, Heritage Barbecue, Old Vine Kitchen & Bar, Darley Newman

Podcasts

Segment One: Show Preview with Executive Producer & Co-Host Andy Harris
Segment Two: Restaurateur Steve Livigni, Food & Beverage Partner, June Hotel & Caravan Swim Club
Segment Three: Executive Chef & Partner Neal Fraser, Redbird & Vibiana, Los Angeles
Segment Four: Chef / Proprietor Daniel Castillo of Heritage Barbecue, San Juan Capistrano Part One
Segment Five: Chef / Proprietor Daniel Castillo of Heritage Barbecue, San Juan Capistrano Part Two
Segment Six: Executive Chef & Partner, Mark McDonald, Old Vine Kitchen & Bar, Costa Mesa
Segment Seven: Travel Journalist Darley Newman – “Travels with Darley”
Segment Eight: Co-Host Chef Andrew Gruel of the Slapfish Restaurant Group with “Ask the Chef”

Restaurateur Steve Livigni (Scopa Italian Roots & DAMA) is the Food & Beverage Partner for the newly opened June Hotel in Westchester. This is the more casual sister brand of Proper Hotel group. The first restaurant to launch there is the breezy, Baja-inspired Caravan Swim Club, a 2-story outdoor poolside gathering place for everything from cabana drinks to fire pit gatherings, creative meetings to laid-back lounging. The menus take you on a culinary road trip from Santa Barbara to Northern Baja, Mexico. Enjoy seasonal snacks like charcuterie, ceviche and a raw bar paired with biodynamic wines, craft beer, and small-batch tequila. Steve Livigni joins us with all the details.

Chef Neal Fraser and Amy Knoll Fraser’s flagship restaurant Redbird in Downtown Los Angeles features Modern American cuisine that is refined yet approachable and highlights the multi-cultural influences of Fraser’s native city – Los Angeles. Wine Director Josh Wibbenmeyer’s wine list is well rounded with great finds from both established and emerging wine regions throughout the world. Redbird is open for dine-in with three desirable outdoor seating options including the Redbird Courtyard. Easy to make reservations on Tock. Currently Redbird is offering contactless curbside pickup with an a la carte menu, Redbird at Home. Chef Neal Fraser is our guest.

Barbecue afficionados have been eagerly anticipating the pending arrival of Daniel and Brenda Castillo’s Heritage Barbecue in San Juan Capistrano. They have developed a fanatical following for their Central Texas-style barbecue (that’s cooked low and slow) served in Orange County at popular pop-ups at area craft breweries. Daniel has trained extensively with prominent Texas pitmasters at their respective establishments. The soon-to-open restaurant with the capacity to serve several hundred guests per day (seven days a week) will be all outdoors.

We pull Chef Daniel away from the twin smokers for a chat.

“The award-winning Old Vine Kitchen & Bar in THE CAMP in Costa Mesa has returned to the Orange County culinary scene by reopening on-premise dining with an emphasis on staff and guest safety and an expansion of its intimate dining experience. In addition to Old Vine’s popular backyard patio, guests can now spend evenings enjoying two newly-acquired outdoor dining spaces: The Roof and The Stairway Patio.” Chef / Proprietor Mark McDonald joins us with all the specifics.

We’ve previously introduced listeners to Darley Newman of PBS’s “Travels with Darley.” “JOURNY, the free AVOD travel channel from Ovation TV, America’s only arts network, is now presenting the first season (13 episodes) of the Daytime Emmy-Nominated show “Travels with Darley.”  The series follows six-time Emmy Award-nominated host and producer Darley Newman as she travels with local people in beautiful and awe-inspiring locations (including California) to experience history, culture, food, music, art and adventure.” Darley Newman joins us from somewhere on the road to chronicle her new adventures.

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. Dine-in is slowly, with multiple hiccups, starting to come back but with a lot of new rules that restrict guest counts. Alternately Take-Out / Delivery when you can surely helps… Please keep in mind common courtesy and politeness when dining. Your server is wearing a mask and face shield for your protection. It’s hard to hear them talk so be patient. It’s never easy being a server but it’s even tougher right now. Great time to be considerate. Tip generously… We’ll, of course “Ask the Chef,” for added insight.

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

Steve Livigni of Scenic Route and the Caravan Swim ClubRestaurateur Steve Livigni (Scopa Italian Roots & DAMA) is the Food & Beverage Partner for the newly opened June Hotel in Westchester. This is the inaugural, more casual sister brand of Proper Hotel group.

The first restaurant to launch there is the breezy Baja-inspired Caravan Swim Club, a 2-story outdoor poolside gathering place for everything from cabana drinks to fire pit gatherings, creative meetings to laid-back lounging. The menus take you on a culinary road trip from Santa Barbara to Northern Baja, Mexico. Enjoy seasonal snacks like charcuterie, ceviche and a raw bar paired with biodynamic wines, craft beer, and small-batch tequilas.

Scenic Route is the future, all-day Lobby restaurant. Opening date in the next few months.

Steve Livigni is our guest with all the details.

Neal Fraser of RedbirdChef Neal Fraser and Amy Knoll Fraser’s flagship restaurant Redbird in Downtown Los Angeles features Modern American cuisine that is refined yet approachable and highlights the multi-cultural influences of Fraser’s native city – Los Angeles. Wine Director Josh Wibbenmeyer’s wine list is well rounded with great finds from both established and emerging wine regions throughout the world.

Redbird is open for dine-in with three desirable outdoor seating options including the Redbird Courtyard. Easy to make reservations on Tock.

Currently Redbird is also offering contactless curbside pickup with an a la carte menu, Redbird at Home.

Redbird also has been actively raising funds in creative ways to benefit their Black Student Scholarship fund at C-CAP (Careers through Culinary Arts Program) via sales of their signature The Squeaky Door cocktail (with Artingstall’s Gin) and the Go Go Gyoza dumpling sales effort.

Executive Chef Neal Fraser is our guest.

Daniel Castillo of Heritage BarbecueBarbecue afficionados have been eagerly anticipating the pending arrival of Daniel and Brenda Castillo’s Heritage Barbecue in San Juan Capistrano. They have developed a fanatical following for their Central Texas-Style craft barbecue (that’s cooked low and slow) served in Orange County at popular pop-ups at area craft breweries. Daniel has trained extensively with prominent Texas pitmasters at their respective establishments. The soon-to-open restaurant with the capacity to serve several hundred guests per day (seven days a week) will be all outdoors.

Heritage is well-known for their brisket, tri-tip, chicken, ribs and sausages. There is even a proprietary barbecue cheesecake. All the proteins are cooked using California White Oak in twin, 1,000 gallon offset smokers crafted by Harper Barbecue in Costa Mesa.

Kingsford, the very familiar charcoal briquet firm, has recently launched a cash award program to recognize (and encourage) barbecue chefs nationwide. Chef Daniel was awarded $10,000 in May by Kingsford with no strings attached.

We pull Chef Daniel away from the twin smokers for a chat.

Mark McDonald of Old Vine Kitchen and Bar“The award-winning Old Vine Kitchen & Bar in Costa Mesa at THE CAMP has returned to the Orange County culinary scene by reopening on-premise dining with an emphasis on staff and guest safety and an expansion of its intimate dining experience. In addition to Old Vine’s popular backyard patio, guests can now spend evenings enjoying two newly-acquired outdoor dining spaces: The Roof and The Stairway Patio.”

“We’re excited to extend our signature Old Vine experience to two new beautiful outdoor spaces, The Roof and The Stairway Patio, which give our restaurant the space needed for social distancing and ensuring our guests’ safety,” said Old Vine Kitchen & Bar’s proprietor and Chef Mark McDonald. “We are proud to welcome our customers back, knowing that our restaurant has fully implemented all city, county, and state safety protocols, and trained our excellent staff accordingly. Guest and staff well-being is always our first priority.”

“Returning diners will be delighted to find brand new bar and dinner menus from Chef McDonald, who has helmed Old Vine’s kitchen for more than 13 years. From revamped old favorites, such as Old Vine’s Caprese of Burrata, to soon-to-be classics, such as a new, four course cocktail pairing tasting menu, guests are sure to savor his fresh takes on Old Vine’s signature regional cuisine, always crafted with top quality food products and now a totally scratch kitchen.”

“Our whole team took advantage of this quieter time, and we all found new inspiration, whether in the kitchen, with the wine list, or behind the bar,” co-owner Kate Perry said. “The result is updated bar and dinner menus, a range of new vegan and vegetarian options, and as always, a commitment to serving and building our Old Vine family.”

Chef Mark McDonald joins us.

Darley Newman of Travels with DarleyWe’ve previously introduced you to Darley Newman of PBS’s Travels with Darley.”JOURNY, the free AVOD travel channel from Ovation TV, America’s only arts network, is now presenting the first season (13 episodes) of the Daytime Emmy-Nominated show “Travels with Darley.”  The series follows six-time Emmy Award-nominated host and producer Darley Newman as she travels with local people in beautiful and awe-inspiring locations to experience history, culture, food, music, art and adventure.”

“As JOURNY is known to focus on immersive experiences and unique storytelling, each episode introduces viewers to diverse cultures and traditions and what makes each location truly unique. Darley’s on-camera local counterparts are the true stars of each episode, as they lead Darley through their world. Viewers learn about places and cultures that are less publicized by traditional media, as well as new things about places they thought they knew, bridging global cultures and inspiring viewers to look at the world in a new way.”

“JOURNY’s focus on cultural travel make it the perfect home for our immersive and experiential series,” said Newman. “We film in a style that allows viewers to feel like they are along with me on this global journey. I really got out of my comfort zone for extreme adventures and to share stories that showcase the diversity of our planet.”

“Shot in stunning 4K in Asia, Europe, the Middle East and USA, Darley takes viewers swimming with sharks in Dubai, bungee jumping off the world’s highest commercial tower in Macao, skiing in Tahoe with Olympian Jonny Moseley and free diving with a community of women whose centuries old practices in South Korea are recognized by UNESCO. Authentic cuisine is also a focus with Darley learning about sustainable oyster farming in California’s Morro Bay, trying retro street foods in Seoul and Emirati cuisine in Dubai.”

Darley Newman joins us from the road to chronicle her new adventures.

Chef Andrew Gruel savoring a New Jersey style PizzaOur 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. Dine-in is slowly, with multiple hiccups, starting to come back but with a lot of new rules that restrict guest counts. Alternately Take-Out / Delivery when you can surely helps…

Please keep in mind common courtesy and politeness when dining out. Your server is wearing a mask and face shield for your protection. Nothing funny about it. It’s hard to hear them talk so be extra patient. It’s never easy being a server but it’s even tougher right now. Great time to be considerate. Remember to tip generously… We’ll, of course, “Ask the Chef.”

Podcasts

Segment One: Show Preview with Executive Producer & Co-Host Andy Harris
Segment Two: Restaurateur Steve Livigni, Food & Beverage Partner, June Hotel & Caravan Swim Club
Segment Three: Executive Chef & Partner Neal Fraser, Redbird & Vibiana, Los Angeles
Segment Four: Chef / Proprietor Daniel Castillo of Heritage Barbecue, San Juan Capistrano Part One
Segment Five: Chef / Proprietor Daniel Castillo of Heritage Barbecue, San Juan Capistrano Part Two
Segment Six: Executive Chef & Partner, Mark McDonald, Old Vine Kitchen & Bar, Costa Mesa
Segment Seven: Travel Journalist Darley Newman – “Travels with Darley”
Segment Eight: Co-Host Chef Andrew Gruel of the Slapfish Restaurant Group with “Ask the Chef”