Show 428, June 5, 2021: Alex Adler, Co-Founder, Puesto Mexican Artisan Kitchen & Bar Part One

Alex Adler of Puesto

Puesto Mexican Artisan Kitchen & Bar launched its third Orange County location in late April at Huntington Beach’s Bella Terra Center. As the largest of the O.C. locations at 7,600 square feet, Puesto Bella Terra reflects the coastal community that it has joined by adopting elements of Huntington Beach culture in its design, with organic forms, raw materials, and earth tones of the Puesto color wheel.”

“Despite being a very challenging year for restaurants, in general, we’ve been overwhelmed by the support that the Orange County community has shown Puesto – so much so, that is has only gotten us more energized and excited to bring the community this beautiful location in the Bella Terra Center,” says Eric Adler, Tacoteur and Co-Founder of Puesto. “This will be our largest location, with extensive indoor and open-air seating and many unique features that provide a one of a kind experience for guests to enjoy.”

“Puesto is known for its tacos made from handmade, non-GMO, organic blue corn stone-ground tortillas, organic jidori chicken, sustainable meats, Baja and local line caught seafood, local produce and scratch salsas. Guests are encouraged to mix and match from an array of tacos, including Filet Mignon (crispy melted cheese, avocado, spicy pistachio serrano salsa), Chicken al Pastor (crispy melted cheese, braised Jidori chicken, hibiscus & chipotle tinga, avocado, piña habanero pico), vegetarian options such as Verduras (crispy melted cheese, rajas, tatume squash, papas, corn& tomato, nopales, avocado, jalapeño, zucchini blossom) and Mushroom (crispy melted cheese, garlic braised seasonal mushrooms, pickled onions, stone fruit serrano salsa, hearts on fire). In addition to tacos, fresh ceviches and enchiladas highlight the menu.”

“Puesto is family-owned and operated by brothers Eric, Alan and Alex Adler, their cousins Isidoro and Moy Lombrozo alongside Executive Chef Luisteen Gonzalez, a Mexico City native who accredits his passion for food to his grandmother and his fisherman father. The owners, first generation Mexican Americans, have been immersed in authentic, Mexican cooking since birth. While traveling around the United States, they became captivated by the local cuisine in each city, and how it reflected its people and culture. The family was inspired to bring their Mexican roots to the SoCal area, thus Puesto is a combination of authentic Mexican flavors and Southern California’s fresh, local ingredients.”

Puesto is also known for their extensive beverage program. A deep selection of Tequilas and Mezcals are available and they even brew their own Cervezas in their Mission Valley Cerveceria. All of their wines are unusually hand-selected from Mexico’s celebrated Baja California wine region. Nine variations of signature Margaritas are on the Puesto menu including the Cucumber Margarita.

Filet Mignon Taco (blue corn tortilla shell) in hand we’re joined by Puesto’s Alex Adler.

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Show 428, June 5, 2021: Alex Adler, Co-Founder, Puesto Mexican Artisan Kitchen & Bar Part Two

Alex Adler of Puesto

Puesto Mexican Artisan Kitchen & Bar launched its third Orange County location in late April at Huntington Beach’s Bella Terra Center. As the largest of the O.C. locations at 7,600 square feet, Puesto Bella Terra reflects the coastal community that it has joined by adopting elements of Huntington Beach culture in its design, with organic forms, raw materials, and earth tones of the Puesto color wheel.”

“Despite being a very challenging year for restaurants, in general, we’ve been overwhelmed by the support that the Orange County community has shown Puesto – so much so, that is has only gotten us more energized and excited to bring the community this beautiful location in the Bella Terra Center,” says Eric Adler, Tacoteur and Co-Founder of Puesto. “This will be our largest location, with extensive indoor and open-air seating and many unique features that provide a one of a kind experience for guests to enjoy.”

“Puesto is known for its tacos made from handmade, non-GMO, organic blue corn stone-ground tortillas, organic jidori chicken, sustainable meats, Baja and local line caught seafood, local produce and scratch salsas. Guests are encouraged to mix and match from an array of tacos, including Filet Mignon (crispy melted cheese, avocado, spicy pistachio serrano salsa), Chicken al Pastor (crispy melted cheese, braised Jidori chicken, hibiscus & chipotle tinga, avocado, piña habanero pico), vegetarian options such as Verduras (crispy melted cheese, rajas, tatume squash, papas, corn& tomato, nopales, avocado, jalapeño, zucchini blossom) and Mushroom (crispy melted cheese, garlic braised seasonal mushrooms, pickled onions, stone fruit serrano salsa, hearts on fire). In addition to tacos, fresh ceviches and enchiladas highlight the menu.”

“Puesto is family-owned and operated by brothers Eric, Alan and Alex Adler, their cousins Isidoro and Moy Lombrozo alongside Executive Chef Luisteen Gonzalez, a Mexico City native who accredits his passion for food to his grandmother and his fisherman father. The owners, first generation Mexican Americans, have been immersed in authentic, Mexican cooking since birth. While traveling around the United States, they became captivated by the local cuisine in each city, and how it reflected its people and culture. The family was inspired to bring their Mexican roots to the SoCal area, thus Puesto is a combination of authentic Mexican flavors and Southern California’s fresh, local ingredients.”

Puesto is also known for their extensive beverage program. A deep selection of Tequilas and Mezcals are available and they even brew their own Cervezas in their Mission Valley Cerveceria. All of their wines are unusually hand-selected from Mexico’s celebrated Baja California wine region. Nine variations of signature Margaritas are on the Puesto menu including the Cucumber Margarita.

With tacos (blue corn tortilla shells) in hand Puesto’s Alex Adler continues with us.

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Show 113, March 7, 2015: Susan Disney Lord, Proprietress, Bel Air Bar + Grill

Susan Disney LordWhat motivates someone who has the good fortune of being financially independent to buy a distressed restaurant property (with clear potential) with the goal of (hopefully) turning the dry weed into a beautiful rose? It takes significant money, too, with an unpredictable outcome. By the way the new proprietress here had absolutely no previous restaurant experience.

We’ll meet the determined Susan Disney Lord who accomplished all of that and more with the thriving Bel Air Bar + Grill located just down the hill from the Getty Center in Brentwood.

The restaurant is located in a building built in 1947. Originally the Bel Air Farmhouse, it was also known as A Fine Affair for many years. In 1997 new owners renovated the building yet again and opened the Bel Air Bar & Grill. They smartly added the Express Coffee take-out in the back, and created a new, convenient neighborhood favorite.

By the time Susan Lord bought the existing restaurant in 2007 the building was in pretty bad shape. She ran the restaurant while she created the plans and obtained the needed permits to extensively remodel the building. The Bel Air Bar + Grill temporarily closed its doors in 2011 and reopened 18 months later in November 2012. Now there is a new, state-of-the-art kitchen, updated interior design, 35 new parking spaces, and the elegant and beautiful Sunset Room for private events.

The Express was rebranded as The Shack in the Back. It’s a convenient quick stop in the morning or afternoon for a cup of coffee, burritos with flair, salads and sandwiches. At night it’s the spot for a satisfying take-out dinner.

The design for the striking art glass entry was Susan’s concept, artfully executed by artist Amanda Weil. The images are photographs of bougainvillea blossoms picked just up nearby Bellagio Road.

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Show 54, December 28, 2013: Deborah Schneider, Executive Chef & Partner, solita tacos & margaritas

Deborah SchneiderExecutive Chef Deborah Schneider is the acclaimed author of five well-received cookbooks (a sixth is on the way) and a partner in the highly regarded SOL Mexican Cocina on the Bay in Newport Beach (and in Scottsdale.) Over the years she has become the go-to authority on the cuisine and libations of Baja California and, more recently, other culinary regions of Mexico. One of her specialties is the tasty street food of Baja. Do I hear Street Tacos?

Newly opened this week is Chef Deb’s latest venture, solita tacos & margaritas, facing a pocket park and fountain in Huntington Beach’s Bella Terra Center. It’s a neighborhood-casual Mexican spot with an authentic food experience representing the most appreciated culinary aspects from the coast of Baja and other culinary regions of Mexico Chef Deb has visited and researched extensively.

“What makes solita so unique is that we incorporated a wood grill like so many we have enjoyed in Mexico, and created a menu around it that offers fresh, simple preparations made with seasonal ingredients,” explains Chef Deb.

The bar takes an equally fresh approach to traditional Mexican libations. All margaritas are made with 100 per cent blue agave tequilas and the fruit used is all fresh. The only sweetener in the beverages is agave.

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December 28: Top Food Trends for 2014, Solita Tacos and Margaritas, Yamashiro, Brock Radke, The Winery

Podcasts

Segment One: Host Jet Tila and Producer Andy Harris
Segment Two: Deborah Schneider, Executive Chef & Partner, solita tacos & margaritas
Segment Three: Brock Kleweno, General Manager & Executive Chef, Yamashiro Hollywood Part One
Segment Four: Brock Kleweno, General Manager & Executive Chef, Yamashiro Hollywood Part Two
Segment Five: Brock Radke, Food Editor, Las Vegas Weekly
Segment Six: Food Trends for 2014 Part One
Segment Seven: Food Trends for 2014 Part Two
Segment Eight: JC Clow, Managing Partner, The Winery Restaurant & Wine Bar

Good news…No long lines and absolutely nothing to take back on this Saturday’s show. It’s just incredibly tasty entertainment for the ears with the usual assortment of great guests.

Chef Jet and Producer Andy preview the show. This week we’re taking a look back and also looking forward to 2014. Hollywood, millions of redevelopment dollars later, is again a dining and entertainment hot spot and we’re chatting with the energetic Executive Chef of the historic Yamashiro about what’s new on the menu there. Our ultimate Las Vegas insider, Brock Radke, is with us talking about his favorite new restaurants of the year. What’s trending in food for 2014? Chef Jet and Producer Andy share their revealing thoughts.

Happy New Year to all and wishing our loyal listeners all the very best in dining adventures in 2014! Get out there…

Deborah SchneiderExecutive Chef Deborah Schneider is the acclaimed author of five well-received cookbooks (a sixth is on the way) and a partner in the highly regarded SOL Mexican Cocina on the Bay in Newport Beach (and in Scottsdale.) Over the years she has become the go-to authority on the cuisine and libations of Baja California and, more recently, other culinary regions of Mexico. One of her specialties is the tasty street food of Baja. Do I hear Street Tacos?

Newly opened this week is Chef Deb’s latest venture, solita tacos & margaritas, facing a pocket park and fountain in Huntington Beach’s Bella Terra Center. It’s a neighborhood-casual Mexican spot with an authentic food experience representing the most appreciated culinary aspects from the coast of Baja and other culinary regions of Mexico Chef Deb has visited and researched extensively.

“What makes solita so unique is that we incorporated a wood grill like so many we have enjoyed in Mexico, and created a menu around it that offers fresh, simple preparations made with seasonal ingredients,” explains Chef Deb.

The bar takes an equally fresh approach to traditional Mexican libations. All margaritas are made with 100 per cent blue agave tequilas and the fruit used is all fresh. The only sweetener in the beverages is agave.

A Hollywood landmark, Yamashiro, celebrates their 100th birthday in 2014. If you haven’t been there in awhile it’s time to perhaps take another look.

Brock Kleweno of YamashiroBrock Kleweno, the energetic Executive Chef and General Manager, joins us to talk about the rich history of the spot and the new commitment to fine dining in a relaxed atmosphere. There is lots more than fresh sushi to merit your attention here.

If you think Yamashiro Hollywood is the spot to just take out-of-town guests for a classic cocktail and the view you may just want to change your opinion after listening to Chef Brock.

Chef Brock personally does a lot of sourcing of his menu ingredients at the area Farmers Markets and actually operates a nighttime Farmers Market @ Yamashiro. May will mark their 5th year of hosting a Farmers Market there on Thursday evenings which has become quite a popular destination on its own drawing some 800 to 1,000 guests each Thursday night during the season.

One of Chef Brock’s signatures dishes is a Wagyu beef steak cooked at a very high temperature on a salt rock and presented with flair at the table. It finishes cooking at the table. Other standouts are the ceviche prepared with local sustainable fish and his take on Hawaiian poke.

They are also serious about the bar at Yamashiro. They prepare all the classic cocktails with style plus contemporary libations. They have some fun with the Manhattan as well as a fresh take on the Mai Tai (which was originally created in California.) They also do a standout version of the classic Moscow Mule served in the proper chilled copper mug which actually originated in Hollywood!

Brock Radke of Las Vegas WeeklyIf you’re looking for action New Year’s Eve then Las Vegas is always a festive party with real fireworks. Our insider in Las Vegas, Brock Radke, joins us to talk about the newly launched Container Park development in Downtown (with unusual shops and restaurants) along with a couple of suggestions for great New Year’s Eve dining. Brock is the Food Editor for Las Vegas Weekly.

Catch Brock’s special year-end column in Las Vegas Weekly on-line naming his 13 best new restaurants in Las Vegas for 2013. The intriguing selections are both on and off The Strip!

Chef Jet Tila host of the SoCal Restaurant ShowThinking about Food Trends for 2014 ? We have…Just for fun Chef Jet and Producer Andy have put together their lists of Top Trends in Food for the New Year.

Each developed their list without consulting the other. Also the items will not be discussed between Chef Jet and Producer Andy before air. That’s live radio…I’m sure there will be a few surprises.

 

 

 

JC Clow of the Winery Restaurant and BarJC Clow is the standout Managing Partner of The Winery Restaurant and Wine Bar in the District in Tustin. 2014 will mark their 7th year of operation.

The Orange County Concierge Association has just awarded them the distinction of “Restaurant of the Year.” The news is actually more significant than that. This is the 3rd time in six years that this prestigious award has been earned by them ! That’s a wow.

If you’re looking for a non-stuffy, sophisticated and elegant New Year’s Eve celebration The Winery has two seatings that are reasonably priced and designed for the comfort of the guests. The Winery’s goal on New Year’s eve is never to pack the house!

The second seating is a four course menu from Chef Yvon, live entertainment and party favors.

JC caps 2013 off by updating us on the new Winery Restaurant and Wine Bar coming to Newport Beach by Valentine’s Day in 2014. It’s right on the Bay.

Podcasts

Segment One: Host Jet Tila and Producer Andy Harris
Segment Two: Deborah Schneider, Executive Chef & Partner, solita tacos & margaritas
Segment Three: Brock Kleweno, General Manager & Executive Chef, Yamashiro Hollywood Part One
Segment Four: Brock Kleweno, General Manager & Executive Chef, Yamashiro Hollywood Part Two
Segment Five: Brock Radke, Food Editor, Las Vegas Weekly
Segment Six: Food Trends for 2014 Part One
Segment Seven: Food Trends for 2014 Part Two
Segment Eight: JC Clow, Managing Partner, The Winery Restaurant & Wine Bar