Show 399, November 14, 2020: Drew Brahs of Harper Barbecue in Costa Mesa

Drew Brahs of Harper BarbecueDrew Brahs of Harper Barbecue (Costa Mesa based) is well-known in the West as the go-to builder (via word-if-mouth and Instagram) of hand-crafted, custom smokers for skilled pitmasters and backyard barbecue fans alike. He crafts everything from small backyard pits to large versions on trailers. Drew is responsible for creating the twin, 1,000 gallon smokers offset smokers used at Danny Castillo’s Heritage Barbecue in San Juan Capistrano.

Drew is a fan of the Central Texas style of barbecue. In the early stages of development and construction is his long-in-the works restaurant, Harper Barbecue, in Costa Mesa which will be a Family affair. While the restaurant is being built Drew will shift the smoker enterprise to selling stock items. Website coming soon…

We’ll meet barbecue entrepreneur Drew Brahs.

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Show 389, September 5, 2020: Memphis Food Entrepreneur Christina McCarter – City Tasting Tours & City Tasting Boxes Part One

Christina McCarter of Memphis City Tasting ToursResourceful food entrepreneur Christina McCarter operates City Tasting Tours and the newly launched City Tasting Boxes in Memphis, TN. In normal times City Tasting Tour shares the stories of the people, places and food that make Memphis such a wonderful place to visit and live with appreciative locals and visitors. The Downtown walking tours sample locally made dishes and interact with chefs, restaurant owners and food artisans. Between bites, guests walk through a historic Memphis neighborhood filled with unexpected landmarks that even locals may overlook.

Her latest venture is the launch of City Tasting Boxes which are a collection of the distinctive food products of amazing local food artisans in Memphis. 3 options are presently available ranging from the “Official Memphis Travel Box” (a co-venture with Memphis Tourism) to the luxe “Ultimate Support Local Box.”

Christina is also working to perfect her Virtual Memphis Tasting Tour which has already been beta tested.

Christina McCarter joins us.

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Show 389, September 5, 2020: Memphis Food Entrepreneur Christina McCarter – City Tasting Tours & City Tasting Boxes Part Two

Christina McCarter of Memphis City Tasting ToursFood entrepreneur Christina McCarter operates City Tasting Tours and the newly launched City Tasting Boxes in Memphis, TN. In normal times City Tasting Tour shares the stories of the people, places and food that make Memphis such a wonderful place to visit and live with appreciative locals and visitors. The Downtown walking tours sample locally made dishes and interact with chefs, restaurant owners and food artisans. Between bites, guests walk through a historic Memphis neighborhood filled with unexpected landmarks that even locals may overlook.

Her latest venture is the launch of City Tasting Boxes which are a collection of the distinctive food products of amazing local food artisans in Memphis. 3 options are presently available ranging from the “Official Memphis Travel Box” (a co-venture with Memphis Tourism) to the luxe “Ultimate Support Local Box. ”Rendezvous (high profile Memphis barbecue institution) BBQ sauce is represented in the Official Memphis Travel Box.

Christina is also working to perfect her Virtual Memphis Tasting Tour which has already been beta tested.

Christina McCarter joins us.

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Show 387, August 22, 2020: Show Preview with Executive Producer & Co-Host Andy Harris

Chef Gino Choi’s OmG Omakase by Gino in Santa Ana is (pre-Covid 19) a multi-course, prix fixe menu dining experience. It’s all of 10 seats and Chef Gino sources a lot of his premium fish direct from Japan. He’s the solo star of the nightly show. When he can accommodate diners again it’s up to 18 courses and reservations are needed a couple of weeks in advance. His guests have been asking so Chef Gino has just launched a limited program of Omakase Chirashi Dinner Boxes for 2 guests for takeout. The pre-orders are taken on the Wednesday before the available nights of Saturday and Sunday. Chef Gino is limiting this to 20 orders for each night to maintain his high standards. We’ll meet the resourceful and ever adaptable Chef Gino Choi.

“Hatch Chile season is here, and Zapien’s Salsa Grill and Taqueria in Pico Rivera is ready with a pair of events where guests can safely enjoy the annual availability of the unique, flavorful and bright green pepper. Adapting to the current COVID-19 pandemic, Chef Marco Zapien and team created a way for the tenth straight year of Hatch Chile Festivities to take place. This year’s Hatch Chile cooking demonstration (August 26th from 6 to 7:00 p.m. via Zoom) will be in a virtual setting, and the Hatch Chile roast (Saturday, August 29th from 9:00 a.m. to 4:00 p.m.) will allow guests to enter a drive-thru line for pick-up. Outdoor patio dining is permitted at The Salsa Grill and Chef Marco Zapien will be featuring Hatch Chile specials on the menu on the day of the roast.” Chef Marco joins us to turn up the heat on all the goodness of cooking with Hatch Chiles.

Originally from Tomball, Texas, Jason Paluska, the Executive Chef of The Lark in Santa Barbara’s Funk Zone, began his cooking career in San Francisco under chefs Mitch and Steve Rosenthal of Town Hall, Salt House and Anchor & Hope in 2006. Jason went on to became a sous chef at Michael Mina’s RN74 in San Francisco. In 2013 he left the Bay area and moved to Santa Barbara as the opening executive chef of The Lark restaurant part of the Acme Hospitality restaurant group. Most recently Jason and his team at The Lark received the Michelin Plate award in June of 2019.

Accomplished Brewmaster Victor Novak of Golden Road Brewing with production breweries in Los Angeles and Anaheim really needs no introduction to our listeners. He’s generously mentored many of the rising young stars of craft brewing in Orange County over the years.

His latest project is the crafting of a recently released line of hard seltzers based on Golden Road’s fruit cart flavors. The new Golden Road Fruit Cart Hard Seltzers include Cucumber Lime, Mango, Strawberry Pineapple and Watermelon. The hard seltzers are made with real fruit juice. Brewmaster Victor is with us to pull the tab on all things Hard Seltzer.

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… Chef Andrew has been on the road and his travels have taken him to Texas. Central Texas BBQ is very popular locally right now and Chef Andrew will have some meaty observations. We’re talking smoked brisket and sausages along the way with minimal sauce.

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

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Show 387, August 22, 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…

Chef Andrew has been on the road with his family and his travels have taken him to Texas. Central Texas BBQ is very popular locally right now and Chef Andrew will have some meaty observations. We’re talking smoked brisket and sausages with minimal sauce along the way. Chef Andrew also shares his impressions of Whataburger, a bit of a Texas tradition that’s also popular for Breakfast.

We’ll, of course “Ask the Chef.”

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August 22: OmG Omakase by Gino, Zapien’s Salsa Grill and Taqueria. The Lark, Golden Road Hard Seltzer

Podcasts

Segment One: Show Preview with Executive Producer & Co-Host Andy Harris
Segment Two: Chef Gino Choi, OmG Omakase by Gino, Santa Ana
Segment Three: Chef Marco Zapien of Zapien’s Salsa Grill and Taqueria, Pico Rivera
Segment Four: Executive Chef Jason Paluska, The Lark, Santa Barbara Part One
Segment Five: Executive Chef Jason Paluska, The Lark, Santa Barbara Part Two
Segment Six: Brewmaster Victor Novak of Golden Road Brewing on Hard Seltzers Part One
Segment Seven: Brewmaster Victor Novak of Golden Road Brewing on Hard Seltzers Part Two
Segment Eight: Co-Host Chef Andrew Gruel of the Slapfish Restaurant Group with “Ask the Chef”

Chef Gino Choi’s OmG Omakase by Gino in Santa Ana is (pre-Covid 19) a multi-course, prix fixe menu dining experience. It’s all of 10 seats and Chef Gino sources a lot of his premium fish direct from Japan. He’s the solo star of the nightly show. When he can accommodate diners again it’s up to 18 courses and reservations are needed way in advance. His guests have been asking so Chef Gino has just launched a limited program of Omakase Chirashi Dinner Boxes for 2 guests for takeout. The pre-orders are taken on the Wednesday before the available nights of Saturday and Sunday. Chef Gino is limiting this to 20 orders for each night to maintain his high standards. We’ll meet the resourceful and ever adaptable Chef Gino Choi.

“Hatch Chile season is here, and Zapien’s Salsa Grill and Taqueria in Pico Rivera is ready with a pair of events where guests can safely enjoy the annual availability of the unique, flavorful and bright green pepper. Adapting to the current COVID-19 pandemic, Chef Marco Zapien and team created a way for the tenth straight year of Hatch Chile Festivities to take place. This year’s Hatch Chile cooking demonstration (August 26th from 6 to 7:00 p.m. via Zoom) will be in a virtual setting, and the Hatch Chile roast (Saturday, August 29th from 9:00 a.m. to 4:00 p.m.) will allow guests to enter a drive-thru line for pick-up. Outdoor patio dining is permitted at The Salsa Grill and Chef Marco Zapien will be featuring Hatch Chile specials on the menu on the day of the roast.” Chef Marco joins us to turn up the heat on all the goodness of cooking with Hatch Chiles.

Originally from Tomball, Texas, Jason Paluska, the Executive Chef of The Lark in Santa Barbara’s Funk Zone, began his cooking career in San Francisco under chefs Mitch and Steve Rosenthal of Town Hall, Salt House and Anchor & Hope in 2006. Jason went on to became a sous chef at Michael Mina’s RN74 in San Francisco. In 2013 he left the Bay area and moved to Santa Barbara as the opening executive chef of The Lark restaurant part of the Acme Hospitality restaurant group. Most recently Jason and his team at The Lark received the Michelin Plate award in June of 2019.

Accomplished Brewmaster Victor Novak of Golden Road Brewing with production breweries in Los Angeles and Anaheim really needs no introduction to our listeners. He’s generously mentored many of the rising young stars of craft brewing in Orange County over the years.

His latest project is the crafting of a recently released line of hard seltzers based on Golden Road’s fruit cart flavors. The new Golden Road Fruit Cart Hard Seltzers include Cucumber Lime, Mango, Strawberry Pineapple and Watermelon. The hard seltzers are made with real fruit juice. Brewmaster Victor is with us to pull the tab on all things Hard Seltzer.

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… Chef Andrew has been on the road and his travels have taken him to Texas. Central Texas BBQ is very popular locally right now and Chef Andrew will have some meaty observations. We’re talking smoked brisket and sausages along the way.

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

Gino Choi of OmG Omakase by GinoChef Gino Choi’s OmG Omakase by Gino in Santa Ana is a multi-course, prix fixe menu dining experience. It’s all of 10 seats and Chef Gino sources a lot of his premium fish from Japan. He’s the star of the solo nightly show. When he can accommodate diners again it’s up to 18 courses and reservations are needed way in advance.

His guests have been asking so Chef Gino has just launched a limited program of Omakase Chirashi Dinner Boxes for 2 guests for takeout. The pre-orders are taken on the Wednesday (starting at Noon) before the available nights of Saturday and Sunday. Chef Gino is limiting this to 20 orders for each night to maintain his high standards. The boxes are $120 each (plus tax.)

We’ll meet the resourceful and ever adaptable Chef Gino Choi.

Marco Zapien of Zapiens Salsa Grill and Taqueria“Hatch Chile season is here, and Zapien’s Salsa Grill and Taqueria in Pico Rivera is ready with a pair of events where guests can safely enjoy the annual availability of this unique bright green and incredibly flavorful pepper.”

“Adapting to the current COVID-19 pandemic, Chef Marco Zapien and team created a way for the tenth straight year of Hatch Chile Festivities to take place. This year’s Hatch Chile cooking demonstration will be in a virtual setting, and the Hatch Chile roast will allow guests to enter a drive-thru line for pick-up.”

“The cooking demo will take place Wednesday, August 26 from 6 -7 p.m. via Zoom. Participants will be taken through a three-course Hatch Chile inspired menu and the format will still allow for the same interaction as in-restaurant demos in the past. Pre-registration is required and anyone who signs up for the premium package with all ingredients prepped and boxed, or the virtual log in access, will also receive a $25 Salsa Grill gift card.”

“This year’s Hatch Chile Roast is set for Saturday, August 29 from 9 a.m. – 4 p.m. Patrons must pre-order their 25-pound cases of Melissa’s Hatch Chiles, and can select their preferred level of spice from mild to very hot. Patrons can arrive anytime between 9 a.m. to 4:00 p.m. and enter the drive thru.”

“Every summer, New Mexico Hatch Chiles are ripe enough to enjoy for their short season and Chef Marco makes a late summer celebration of it. In the past, The Salsa Grill has served more Hatch Chile dishes than any other restaurant outside the Southwest region this time of year.”

“Outdoor patio dining is permitted at The Salsa Grill and Chef Marco will be featuring Hatch Chile specials on the menu on the day of the roast.”

Jason Paluska of the Lark“Originally from Tomball, Texas, Jason Paluska, the Executive Chef of The Lark in Santa Barbara’s Funk Zone, began his cooking career in San Francisco under chefs Mitch and Steve Rosenthal of Town Hall, Salt House and Anchor & Hope in 2006. Jason went on to became a sous chef at Michael Mina’s RN74 in San Francisco. For four years he worked under renowned chef Jason Berthold, formerly of the French Laundry & Per Se.”

“In 2013 he left the Bay area and moved to Santa Barbara as the opening executive chef of The Lark restaurant for Acme Hospitality. Most recently Jason and his team at The Lark received the Michelin Plate award in June of 2019.”

“The Lark, named for the sleek overnight Pullman train of the Southern Pacific Railroad that serviced Santa Barbara from 1910 -1968, is situated in the heart of the Funk Zone, a vibrant arts and entertainment district near the Waterfront in downtown Santa Barbara. Our menus are locally sourced and responsibly grown, using the highest quality seasonal ingredients based on the abundant bounty of the Central Coast.  Our food is served family style intended for sharing. Our space was designed with an urban style that integrates vintage and repurposed materials for a sophisticated yet casual sensibility with a nod to our neighborhood’s industrial past.”

“The Lark’s full bar features classic and modern craft cocktails using the finest in artisan spirits, mixers and seasonal fruits and vegetables. Our wine list highlights small Santa Barbara County producers as well as artisan winemakers from afar.”

The menu changes often. Seasonal specialties include Southern Fried Quail with Calabrian chili aioli, bread & butter pickles, smoked date caramel and scallions. Patio dining is available nightly from 5:00 p.m. as well as Takeaway orders. Closed on Monday and Tuesday.

Executive Chef Jason Paluska is our guest.

Victor Novak of Golden Road BrewingAccomplished Brewmaster Victor Novak of Golden Road Brewing with production breweries in Los Angeles and Anaheim really needs no introduction to our listeners. He’s generously mentored many of the rising young stars of craft brewing in Orange County over the years.

His latest project is the crafting of a recently released line of hard seltzers based on Golden Road’s fruit cart flavors. The new Golden Road Fruit Cart Hard Seltzers include Cucumber Lime, Mango, Strawberry Pineapple and Watermelon. The hard seltzers are made with real fruit juice.

“There are different ways of creating the seltzer base,” said Victor Novak, Brewmaster at Golden Road Brewing. “For us, we start off by actually brewing a light beer, then running it through a sophisticated cross flow filtration process to ensure that it’s a very neutral and clean tasting. We then blend in just the right amount of fruit juices and natural flavorings to create our light and refreshing seltzers that are bursting with flavor but not cloying. Getting that right is crucial”

Victor joins us to pull the tab on all that is hard seltzer.

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…

Chef Andrew has been on the road and his travels have taken him to Texas. Central Texas BBQ is very popular locally right now and Chef Andrew will have some meaty observations. We’re talking smoked brisket and sausages along the way.

Podcasts

Segment One: Show Preview with Executive Producer & Co-Host Andy Harris
Segment Two: Chef Gino Choi, OmG Omakase by Gino, Santa Ana
Segment Three: Chef Marco Zapien of Zapien’s Salsa Grill and Taqueria, Pico Rivera
Segment Four: Executive Chef Jason Paluska, The Lark, Santa Barbara Part One
Segment Five: Executive Chef Jason Paluska, The Lark, Santa Barbara Part Two
Segment Six: Brewmaster Victor Novak of Golden Road Brewing on Hard Seltzers Part One
Segment Seven: Brewmaster Victor Novak of Golden Road Brewing on Hard Seltzers Part Two
Segment Eight: Co-Host Chef Andrew Gruel of the Slapfish Restaurant Group with “Ask the Chef”

Show 375, May 30, 2020: Chef Frank Ostini of Hitching Post 2 Restaurant & Hitching Post Wines

Frank Ostini of Hitching Post IIIt’s hard to believe but until fairly recently Hitching Post Wines (made famous in the Oscar-winning 2004 feature motion picture, “Sideways,”) never had a tasting room. That all changed for the better in August of 2018 when acclaimed winemakers Gray Hartley and Frank Ostini debuted a mid-century farmhouse, destination Tasting Room (with the bonus of lunch service delivered from Hitching Post 2) adjacent to Chef Ostini’s prominent Hitching Post 2 Restaurant in Buellton.

The Tasting Room is still on temporary hiatus but Hitching Post 2 has reopened for pick-up and delivery. Hitching Post Wine packages available, too. Lunch service with wine available by the glass has returned outside under a covered canopy in the picnic area adjacent to the Tasting Room. (Closed on Monday & Tuesday.)

“The Hitching Post 2 blends traditional Santa Maria Barbecue with eclectic local ingredients and award -winning wines for an exciting cuisine that is uniquely its own.”

Chef Frank has put together an impressive Take Home Dinner for Four (Hitching Post BBQ Box) that is delivered to Los Angeles (pick-up at Mar Vista Restaurant every other Tuesday) via Los Alamos Delivers. It includes 1 lb. Prime Top Sirloin Steak, 1 lb. Natural Pork Back Ribs, ½ BBQ’d Fresh Natural Chicken and sides of BBQ’d Baked Potatoes, Rice Pilaf, Assorted Vegetables, Roots Farm Green Salad, Garlic Bread and Salsa. Comes chilled and ready to re-warm at home.

We nudge Chef Frank away from his Santa Maria style BBQ grill to share the details.

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Show 305, January 5, 2019: Adam Bell, “SoCal Restaurant Show’s” Social Media and Website Guru on “New York Eats”

Adam BellAdam Bell is one of the talented people at-work behind- the-scenes on the “SoCal Restaurant Show.” Since the beginning of the show over six years ago he developed and maintains the Website in addition to ably handling the Social Media.

He’s also a card-carrying foodie with a particular passion for pizza, craft beer, BBQ, ethnic street food and coffee. Adam has just returned from an intense week in New York doing a deep dive into the food scene. We’ll discuss and highlight his best discoveries on this expedition. In the first installment of Adam’s musings it’s Union Square Hospitality Group’s Daily Provisions and NYC pizza finds.

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Show 288, September 1, 2018: Chef Frank Ostini, Hitching Post 2 and Hitching Post Wines, Buellton

Frank OstiniChef Frank Ostini’s Hitching Post 2 restaurant in Buellton is a beloved local institution known for incredible Santa Maria – style BBQ. Chef Frank and Gray Hartley are the creators and winemakers of Hitching Post Wines (Highliner Pinot Noir) made famous around the world in the Academy Award-winning feature motion picture, Sideways, released in 2004.

Surprisingly there has never been a Hitching Post Wines Tasting Room until just recently. Chef Frank Ostini takes us on a tour of the Hitching Post Wines Tasting Room conveniently located next door to the Restaurant on E. Highway 246 in Buellton.

Lunch (11:30 a.m. to 2:30 p.m. daily) for the Tasting Room (and wine pairings) will initially come (via a custom delivery tricycle) from the kitchen at the adjacent Hitching Post 2 restaurant known for Santa Maria-style BBQ. Look for HP Burgers, Triple-Fried French Fries, Santa Maria BBQ Artichokes and Grilled Corn Quesadillas. In the next phase a restored and converted Airstream kitchen trailer along with HP Santa Maria grills will be onsite and offering a broader menu.

There is quite a fascinating history to the picturesque, expanded property.

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Show 252, December 16, 2017: Barbecue Whisperer Meathead Goldwyn, Meathead: The Science of Great Barbecue and Grilling

Meathead GoldwynLast year we got a terrific response to Meathead Goldwyn’s MEATHEAD: The Science of Great Barbecue and Grilling. Goldwyn is also the founder of AmazingRibs.com, the hugely popular grilling and barbecue website known for applying the latest scientific research to America’s favorite form of cooking.

Goldwyn first began his food and drink career as a soda jerk in his parents’ Sarasota restaurant where is father affectionately nicknamed him Meathead. In MEATHEAD, he reveals in full but accessible detail, the science behind the interaction of fire and food, with foolproof techniques, researched results on hardware, and 118 mouthwateringly, satisfying, and thoroughly tested recipes.

After consulting with scientists, Meathead shatters many of the myths that hang around barbecue lore, oftentimes standing in the way of perfection.

“Remember, almost anything you can cook indoors can be cooked outdoors, only better,” Meathead writes. “All it takes is the four P’s : practice, patience, persistence, and a knowledge of key cooking principles.”

In the Holiday spirit Meathead is back with us, and generously gave away a copy of MEATHEAD: The Science of Great Barbecue and Grilling.

 

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