Show 92, October 11, 2014: Guest Host Kedric Francis & Producer & Co-Host Andy Harris preview the show

Our always debonair “Man About Orange County,” Kedric Francis, is the Executive Editor of both The Orange County Register Magazine and Coast Magazine.

If you’re under 50 don’t be fooled. There is plenty to do (and thoroughly enjoy) on a luxury cruise ship as a relaxing vacation option. The “SoCal Restaurant Show” was aboard Holland America Line’s ms Zaandam last week on the Vancouver, BC to San Diego sailing of a longer 22-day Inca Discovery Tour ending in Valparaiso, Chile. Over the next few weeks we’ll be giving you an exclusive behind-the-scenes look at the key people who oversee this 716 room floating luxury hotel with some 1,400 guests aboard.

A key manager aboard the ms Zaandam is the Hotel Director. He’s basically responsible for everything other than moving, navigating, and maintaining the ship. He actually supervises more of the 615 crew members aboard than the Captain!

Selanne Steak Tavern in Laguna Beach debuted with a splash about a year ago. It’s been a really great inaugural year. At the recent Golden Foodie Awards Selanne was the recipient of “Best New Restaurant” (an award decided by peers) and the people’s choice award (decided by popular vote)for “Best Steak.”

Everyone remembers Vince Ferragamo as the popular former quarterback of the L.A. Rams. What you probably don’t know is that Vince is a gentleman wine-maker in Orange County and a certified sommelier. He grows Sangiovese and Cabernet grapes on property in Orange Park Acres.

We’re continuing our report on the recent Hawaii Food & Wine Festival based on Oahu. Food, wine and travel writer Michelle Winner encores with Chef Mark “Gooch” Noguci of Lunchbox in Oahu.

Chef Holly Jivin of The Bazaar by Jose Andres at the SLS Hotel at Beverly Hills has just been promoted to Chef de Cuisine. She has been part of The Bazaar’s culinary team since the restaurant’s opening. Chef Holly also oversees SAAM, the intimate (and very exclusive) chef’s tasting room located within The Bazaar.

Fine wine as an accompaniment is a big part of enjoying a superb meal at one of the many dining choices aboard Holland America Line’s ms Zaandam. Cellar Master Rod is the gracious public face of the extensive wine and spirits program on the ship. He also provides entertaining wine education programs for the passengers including an interactive Blind Wine Tasting event. His motto is that good wine doesn’t need to be expensive.

The Museum of the American Cocktail (MOTAC) presents “Cocktails for Peat’s Sake! Scotching the Single-Malt Taboo,” the next edition of Touring the Cocktail:MOTAC Los Angeles. The seminar takes place on Monday, Oct. 20th at 6:30 p.m. at The Three Clubs in Hollywood. The evening is hosted by cocktail expert Michael J. Neff.

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

Play

October 11: Kedric Francis, Holland America ms Zaandam, Sellane Steak Tavern, Vince Ferragamo, Mark Noguchi, Holly Jivin, Michael J. Neff

Podcasts

Segment One: Guest Host Kedric Francis & Producer & Co-Host Andy Harris preview the show
Segment Two: Rene Tuinman, Hotel Director, ms Zaandam
Segment Three: Selanne Steak Tavern
Segment Four: Vince Ferragamo, Winemaker & Certified Sommelier
Segment Five: Chef Mark “Gooch” Noguchi and Michelle Winner
Segment Six: Chef Holly Jivin, The Bazaar by Jose Andres
Segment Seven: Cellar Master Rod, ms Zaandam
Segment Eight: Drinkmaster Michael J. Neff

Guest Host Kedric Francis and Executive Producer & Occasional Co-Host Andy Harris preview the show.

Our always debonair “Man About Orange County,” Kedric Francis, is the Executive Editor of both The Orange County Register Magazine and Coast Magazine.

If you’re under 50 don’t be fooled. There is plenty to do (and thoroughly enjoy) on a luxury cruise ship as a relaxing vacation option. The “SoCal Restaurant Show” was aboard Holland America Line’s ms Zaandam last week on the Vancouver, BC to San Diego sailing of a longer 22-day Inca Discovery Tour ending in Valparaiso, Chile. Over the next few weeks we’ll be giving you an exclusive behind-the-scenes look at the key people who oversee this 716 room floating luxury hotel with some 1,400 guests aboard.

A key manager aboard the ms Zaandam is the Hotel Director. He’s basically responsible for everything other than moving, navigating, and maintaining the ship. He actually supervises more of the 615 crew members aboard than the Captain!

Selanne Steak Tavern in Laguna Beach debuted with a splash about a year ago. It’s been a really great inaugural year. At the recent Golden Foodie awards Selanne was the recipient of “Best New Restaurant”  (an award decided by peers) and the people’s choice award (decided by popular vote)for “Best Steak.”

Everyone remembers Vince Ferragamo as the popular former quarterback of the L.A. Rams. What you probably don’t know is that Vince is a gentleman wine-maker in Orange County and a certified sommelier. He grows Sangiovese and Cabernet grapes on property in Orange Park Acres.

We’re continuing our report on the recent Hawaii Food & Wine Festival based on Oahu. Food, wine and travel writer Michelle Winner encores with Chef Mark “Gooch” Noguci of Lunchbox in Oahu.

Chef Holly Jivin of The Bazaar by Jose Andres at the SLS Hotel at Beverly Hills has just been promoted to Chef de Cuisine. She has been part of The Bazaar’s culinary team since the restaurant’s opening. Chef Holly also oversees SAAM, the intimate (and very exclusive) chef’s tasting room located within The Bazaar.

Fine wine as an accompaniment is a big part of enjoying a superb meal at one of the many dining choices aboard Holland America Line’s ms Zaandam. Cellar Master Rod is the gracious public face of the extensive wine and spirits program on the ship. He also provides entertaining wine education programs for the passengers including an interactive Blind Wine Tasting event. His motto is that good wine doesn’t need to be expensive.

The Museum of the American Cocktail (MOTAC) presents “Cocktails for Peat’s Sake ! Scotching the Single-Malt Taboo,” the next edition of Touring the Cocktail:MOTAC Los Angeles. The seminar takes place on Monday, Oct. 20th at 6:30 p.m. at The Three Clubs in Hollywood. The evening is hosted by cocktail expert Michael J. Neff.

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

ms Zaandam by Holland AmericaThe “SoCal Restaurant Show” was aboard Holland America Line’s ms Zaandam last week on the Vancouver, BC to San Diego sailing of a longer 22-day Inca Discovery Tour ending in Valparaiso, Chile. Over the next few weeks we’ll be giving you an exclusive behind-the-scenes look at the key people who oversee this 716 room floating luxury hotel with some 1,400 guests aboard.

A key manager aboard the ms Zaandam is the Hotel Director. He’s basically responsible for everything other than moving, navigating, and maintaining the ship. He actually supervises more of the 615 crew members aboard than the Captain ! Think of a luxury hotel General Manager who also oversees the preparation and serving of over 8,000 meals per day ranging from the casual to fine-dining.

Sellane Steak TavernSelanne Steak Tavern in Laguna Beach debuted with a splash about a year ago. It’s been a really great inaugural year. At the recent Golden Foodie Awards Selanne was the recipient of “Best New Restaurant” (an award decided by peers) and the people’s choice award (decided by popular vote)for “Best Steak.”

Selanne’s accomplished pastry chef, Heather Fisher, was also nominated for Golden Pastry Chef at The Golden Foodie Awards, also a prestigious peer-decided category.

Joshua Severson is the executive chef at Selanne Steak Tavern. It’s owned by legendary former Anaheim Ducks hockey player and six-time Olympian Teemu Selanne and local Orange County businessman Kevin Pratt.

Vince FerragamoSouthern Californians fondly remember Vince Ferragamo as the popular former quarterback of the L.A. Rams. What you probably don’t know is that Vince is a gentleman wine-maker in Orange County and a certified sommelier. He grows Sangiovese and Cabernet grapes on property in Orange Park Acres.

He’s also been a judge at the Los Angeles International Wine & Spirits Competition in Pomona.

Ferragamo’s personal cellar is some 2,000 bottles. Not surprisingly he favors Italian wines.

Mark NoguchiWe’re continuing our report on the recent Hawaii Food & Wine Festival based on Oahu. Food, wine and travel writer Michelle Winner encores with Chef Mark “Gooch” Noguchi of Lunchbox in Oahu.

Chef Mark Noguchi was part of Laulima at Heeia, a cultural education event (and lunch) the Friday afternoon of the Hawaii Food & Wine Festival on Oahu. Part of the effort was in both a dry and wet taro field. In Hawaii it’s traditionally used in the making of Poi.

Chef Mark also initiated the innovative LunchBox program for Hawaiian Airlines.  Healthy meals prepared from locally sourced ingredients are now on the menu for Hawaiian Airlines’ employees.

Holly JivinChef Holly Jivin of The Bazaar by Jose Andres at the SLS Hotel at Beverly Hills has just been promoted to Chef de Cuisine. She has been part of The Bazaar’s culinary team since the restaurant’s opening. Chef Holly also oversees SAAM, the intimate (and very exclusive) chef’s tasting room located within The Bazaar.

Chef Michael Voltaggio (Bravo’s “Top Chef” and Ink and Ink Sack) originally hired her.

Cellar Master RodFine wine as an accompaniment is a big part of enjoying a superb meal at one of the many dining choices aboard Holland America Line’s ms Zaandam. Cellar Master Rod is the gracious public face of the extensive wine and spirits program on the ship. He also provides entertaining wine education programs for the passengers including an interactive Blind Wine Tasting event.

His motto is that good wine doesn’t need to be expensive.

Cellar Master Rod’s basic wine cellar is 9,000 bottles. He sells some 400 to 600 bottles of wine every day aboard ship.

Michael J NeffThe Museum of the American Cocktail (MOTAC) presents “Cocktails for Peat’s Sake! Scotching the Single-Malt Taboo,” the next edition of Touring the Cocktail:MOTAC Los Angeles. The seminar takes place on Monday, Oct. 20th at 6:30 p.m. at The Three Clubs in Hollywood. The evening is hosted by cocktail expert Michael J. Neff.

“Join The Museum of the American Cocktail and cocktail expert Michael J. Neff for an exploration of the ways in which single malt whisky can elevate mixed drinks. Classic and modern ideas will be evaluated and sampled under the direction of Michael Neff, playwright and author who opened the famous Ward III and Rum House in New York. Mr. Neff’s cocktails have been featured in the New York Times, Wall Street Journal, and other publications. We are pleased that he will be serve as both presenter and drinkmaster.”

“The Three Clubs, a classic 1950s cocktail lounge and one of Hollywood’s secret delights, will host and serve a light dinner as well as gourmet chocolates.”

Podcasts

Segment One: Guest Host Kedric Francis & Producer & Co-Host Andy Harris preview the show
Segment Two: Rene Tuinman, Hotel Director, ms Zaandam
Segment Three: Selanne Steak Tavern
Segment Four: Vince Ferragamo, Winemaker & Certified Sommelier
Segment Five: Chef Mark “Gooch” Noguchi and Michelle Winner
Segment Six: Chef Holly Jivin, The Bazaar by Jose Andres
Segment Seven: Cellar Master Rod, ms Zaandam
Segment Eight: Drinkmaster Michael J. Neff

 

February 8: Caroline Styne, San Antonio Winery, Andrew Gruel, Brad A. Johnson, Paul Gstrein, Linda Kissam

Podcasts

Segment One: Host Jet Tila and Producer Andy Harris
Segment Two: Caroline Styne, Wine Director and Partner, Lucques, A.O.C., The Tavern, and The Larder
Segment Three: Allan Stark, San Antonio Winery, Los Angeles
Segment Four: Andrew Gruel, Executive Chef & Partner, Slapfish
Segment Five: Brad A. Johnson, Restaurant Critic, Orange County Register
Segment Six: Paul Gstrein, Executive Chef, Bayside Restaurant
Segment Seven: Linda Kissam, Food, Wine & Travel Journalist, 1st Vice President, IFWTWA
Segment Eight: Jet Tila on Manhattan Dining

Chef Jet and Producer Andy preview the show.

Valentine’s Day is next week so get moving and don’t panic. It falls on a Friday this year. Friday is an especially tough day for restaurants due to Valentine’s Day anxiety so if you want to be a bit more relaxed make your plans for Saturday or Sunday instead. Still the Valentine’s Day orbit but a bit less crazed for the restaurant. You’ll definitely have better service…

Chef jet Tila and Alton BrownFood Network’s “Cutthroat Kitchen” with host Alton Brown is back on Sunday nights for Season 2. Our own Chef Jet Tila is the most frequently appearing solo judge on this tough competition show that requires strategy as well as cooking chops. Look for Jet’s new episodes starting in February.

It’s the Winter Olympics in Sochi and a classic Newport Beach restaurant is serving a special Olympics-themed menu for the duration. We’ll go inside the menu with the creative executive chef. Caroline Styne is the partner and Wine Director (with Chef Suzanne Goin) in Lucques, A.O.C. and Tavern in West Hollywood and Los Angeles. We’ll talk with her and get insight on how you keep a firmly established and growing restaurant group fresh for the dining public. We’ll also hear the story of Slapfish which started as a modest food truck and now is a growing international empire. Did you know there is an emerging wine region in Northern Baja? You’ll learn about a promising winery in the Guadalupe Valley founded by Italians. Brad A. Johnson, the restaurant critic for The Orange County Register, joins us to talk about letter grades for restaurants. We’ll also have a visit with travel journalist Linda Kissam, who was recently in Spain touring the wineries representing the 50 best Cavas produced there.

All of that and lots more incredible deliciousness on the “SoCal Restaurant Show.”

Caroline StyneCaroline Styne had an extensive background in specialty food products, catering, and restaurant management before partnering with Chef Suzanne Goin to open Lucques in 1988. In December of 2002, Goin & Styne opened their second restaurant, A.O.C., where the concept of small plates and fifty wines by the glass was born out of their shared passion for going out and sampling a variety of appetizers and intriguing wines. A.O.C. relocated to the face-lifted former Orso space about a mile West on 3rd Street in late 2012. Styne is the Wine Director for all the restaurants.

Tavern, in Brentwood, followed in May of 2009. It offers fine dining all day along with The Larder which has gourmet prepared foods and packaged goods. There is a new Larder at Burton Way in the luxury 8500 Burton Way Apartments on the border of L.A. and Beverly Hills as well as at LAX.

Styne contributed the helpful wine notes to Suzanne’s The A.O.C. Cookbook.

“And because wine and cheese are at the heart of A.O.C. there are two exciting additions. Caroline Styne presents a specific wine pairing for each dish. Styne explains why each varietal works well with the ingredients and which flavors she’s trying to highlight, and she gives you room to experiment as well – showing how to shape the wine to your own palate. Whether you’re just grabbing a glass to go with dinner or planning an entire menu, her expert notes are a real education in wine.”

LA Cetto WinesDid you know there is a burgeoning wine industry in Mexico? Finally some of these affordable wines are finding their way into the United States. Shouldn’t a fine Mexican restaurant also offer premium Mexican wines?

One of the premier grape growing areas of Mexico is in the Guadalupe Valley (and adjacent valleys) located in Northern Baja California. It has the rural feel of the flat areas of Sonoma County from 40 years ago.

The predecessor wine interests of L.A. Cetto were established in Baja by Italians in the late 1920s. In 1960 L.A. Cetto acquired their first vineyards in the Guadalupe Valley. Today they have some 2,500 acres in the Valley under the stewardship of the 3rd generation of the Baja-based Cetto Family. They are the largest producer of table wines in Mexico.

L.A’s own San Antonio Winery (dating to 1917) is the distributor of L.A. Cetto wines in Southern California. Allan Stark, a 25-year veteran of San Antonio Winery joins us to tell the L.A. Cetto story and discuss some of their premium reserve wines including Nebbiolo, Chardonnay, and a Brut Sparkling wine.

Andrew GruelFood trucks have proven to be a worthwhile testing ground for innovative food concepts. A great example is Slapfish with a limited service, fast-casual restaurant in Huntington Beach located in a strip center. A new Laguna Beach location will launch later this year.

The partners started with one food truck serving the OC in 2009. By 2011 they had three trucks serving both Los Angeles and Orange Counties.

Executive Chef Andrew Gruel is with us to fill us in on the Slapfish tale. They have just signed a franchise agreement to open 75 full service restaurants in the Middle East over the next 5 to 7 years.

They like to characterize Slapfish as a modern seafood shack. It’s a real American seafood experience that revolves around fresh, sustainable fish, prepared simply, but delivering big flavors.

Letter Grades at RestaurantsLast month The Orange County Register’s James Beard Award-winning restaurant critic, Brad A. Johnson, was looking to review a Newport Beach restaurant. Instead all of the members of his dining group came down with severe cases of food poisoning. When Brad checked the Health Department records of this restaurant he was surprised to learn that they had received a serious violation on each of their previous inspections since they opened two years ago.

Brad is with us to discuss his campaign for Orange County restaurants to receive Letter Grades as a result of their Health Department inspections as is practice in Los Angeles County and other areas of California.

The Winter Olympics in Sochi is underway. Russia is on peoples’ minds.

Paul Gstrein of Bayside RestaurantPaul Gstrein, the long-time (Austria-born) executive chef at Bayside Restaurant in Newport Beach has been inspired by Russia, too. For the duration of the Games Paul will be featuring Russian dishes as appetizers, entrees, and even desserts. How about Beef Short Rib Borscht and Berkshire Pork Tenderloin Stroganoff?

Please note that not every appetizer or entrée on the special Russian menu will be available each night.

Linda KissamThe very well-traveled Linda Kissam is a respected food, wine, and travel writer who is on the go most of the time. She serves as the 1st Vice President of the International Food, Wine and Travel Writers Association. She is also an author and the Global Wine & Travel Editor-at-Large for Luxe Beat Magazine.

Late last year Linda was invited to Spain to tour the Penedes wine region, the heart of cava sparkling wine production. Her mission was to taste and evaluate 50 fine cavas over an intensive five day period. Linda shares the highlights of this very special experience with us.

Le BernardinChef Jet has been in New York twice over the last two weeks and has enjoyed some standout dining adventures along the way. Jet shares the details of his truly exquisite meal at the classic Le Bernardin. It’s expertly prepared French seafood from Chef Eric Ripert at a very high level.

Jet also visited Ippudo, a well-known Japanese ramen shop.

Podcasts

Segment One: Host Jet Tila and Producer Andy Harris
Segment Two: Caroline Styne, Wine Director and Partner, Lucques, A.O.C., The Tavern, and The Larder
Segment Three: Allan Stark, San Antonio Winery, Los Angeles
Segment Four: Andrew Gruel, Executive Chef & Partner, Slapfish
Segment Five: Brad A. Johnson, Restaurant Critic, Orange County Register
Segment Six: Paul Gstrein, Executive Chef, Bayside Restaurant
Segment Seven: Linda Kissam, Food, Wine & Travel Journalist, 1st Vice President, IFWTWA
Segment Eight: Jet Tila on Manhattan Dining

Show 28, May 11, 2013: Kedric Francis, Executive Editor of Coast (monthly) as well as the co-founding editor of the new OC Register Magazine (appearing twice monthly with the Monday edition of the Orange County Register, Continued…

There is a “Best Restaurants” Section of the Orange County Register’s upcoming annual “Best of OC” publication. You don’t have to be a subscriber to either the home or digital version of the paper to vote. Voting is on right now through the end of May.

Kedric made the point that there are more corporate restaurants in Orange County versus L.A. The explanation is there are a handful of very large landlords in Orange County and the typical business practice for landlords is to deal with large, corporate restaurant groups.

Fortunately this is starting to change. Kedric noted that Red O in L.A. and Fig & Olive in West Hollywood are both soon opening outposts in The Irvine Co.’s Fashion Island in Newport Beach.

Also Henry Segerstrom of South Coast Plaza fame has consistently recruited chef-driven restaurants of distinction to that high-end shopping destination. Marche Moderne, owned and operated by the husband & wife team of Florent and Amelia Marneau, is an excellent case in point.

In fact Kedric was planning to celebrate Mother’s Day with his wife at Marche Moderne.

Kedric also shared the exciting news that the famous Din Tai Fung of Arcadia, known for Shanghai-style soup dumplings, is scheduled to debut a branch in South Coast Plaza.

Play

SideDoor

Entrance to Sidedoor Gastropub in Corona del MarSideDoor is Orange County’s award winning gastropub where the focus is on seasonal small plates portioned for sharing, cheese and charcuterie, and a selection of world-class spirits offered in a lively, authentic English pub atmosphere. The chef on duty at the charcuterie station prepares cheeses and cured meats from around the world as well as the popular house specialty, Avocado Mash. Other menu items include daily soups and salads, Prime Rib sandwiches au jus, traditional pub favorites like fish and chips, toasted pressed sandwiches and house-made desserts. Chicken and Waffles at Sidedoor in Corona del MarA variety of delicious small plates provide high quality dining at good value. The friendly, knowledgeable staff is happy to suggest the perfect drink pairing from a constantly updated list of wines and craft beers and our expert mixologist creates unique and memorable signature cocktails.

 

Front of SideDoor Gastropub in Corona del MatSideDoor shares the historic Corona del Mar replica of Ye Olde Bell, England’s oldest inn, with Five Crowns, a fine dining destination since 1965. They are owned and operated by Lawry’s Restaurants, Inc.

In their October Best Of OC issue, OC Weekly’s editors selected SideDoor “Best Pub” in Orange County.  SideDoor was named the 2011 “Restaurant of the Year” by Orange Coast Magazine.

Potato Gnocchi

from Executive Chef Greg Harrison of the Five Crowns in Corona del Mar
Yields 6 portions

Large pot with 1 gallon boiling water
1 lb. russet potatoes
8 oz. all-purpose flour
¼ lb. rinsed and trimmed mushrooms
1 egg
Salt
Butter
1/3 c. vegetable or chicken stock

Boil potatoes (skin on) until fork tender.
Strain and peel potatoes with a towel.
Cool potatoes to room temperature.
Press potatoes through a ricer or break up with a potato masher.
Refill your pot with a gallon of water, add salt and bring water to a boil.
In a large bowl, mix the potatoes with oz. of flour and the whole egg.
Mix well until all ingredients are incorporated.
Use the remaining oz. to dust and clean dry work surface. Using a kitchen knife, portion the dough into 6 inch long strips and roll with your hands until as big around as a nickel.
Lay 3 rolled pieces next to each other and cut into
½ inch dumplings with a kitchen knife.