Show 119, April 25, 2015: Show Preview with Producer & Co-Host Andy Harris

It’s celebrity chef season on the “SoCal Restaurant Show” and we’re well-represented ! Now a preview of today’s delightfully overstuffed show.

First, a recap of “The Big Cheese” Grilled Cheese Festival & Competition held last Monday night, April 20th at Provisions Market in Orange hosted by The OC Baking Co. and Provisions Market and benefiting You Are Special, a local nonprofit that operates a food pantry to feed the hungry in the Orange Community.

One of the most exciting collections of Awards presented by the James Beard Foundation annually is the America’s Classics. This honor is given to regional establishments, often family-owned, that are treasured for their quality food, local character, and lasting appeal. One of the five recipients for 2015 is Los Angeles’ Guelaguetza located in Koreatown and founded in 1994. Representing the second generation of proud family ownership is our in-studio guest, Bricia Lopez.

A really unusual Rioja Gran Reserva Dinner featuring incredible vintage years from Spain’s Bodegas Faustino is coming up at Scott’s Restaurant in Costa Mesa on Thursday evening May 7th. This is part of the ongoing Wine Exchange’s Wine + Food series. The 2001 Gran Reserva was selected by Decanter magazine as their “Wine of the Year” in 2013. Scott’s Executive Chef Michael Doctulero has created a dazzling four-course menu especially for the evening. Chef Doctulero and Wine Exchange’s Kyle Meyer join us with all the salivating details.

Chef Jet Tila, the Emeritus Host of the “SoCal Restaurant Show,” really needs no introduction. He’s the Royal Thai Government’s official Culinary Ambassador to the United States. Jet is the most-used permanent solo judge on Food Network’s hit series, “Cutthroat Kitchen” with host Alton Brown. Jet is with us to discuss his participation in Food Network’s upcoming “Chopped All-Stars Tournament.” A cool $75,000 is on the line for the winning celebrity chef’s charity!

ou know celebrity chef Eric Greenspan from his National Geographic Channel series, “Eric Greenspan is Hungry.” Chef Eric is back on Food Network with the “Chopped All-Star Tournament: Part 1.” It premiers on Tuesday, April 28th. Each celebrity chef is playing for the $75,000 grand prize for their favorite charity. In Heat 1 Chef Eric is pitted against Madison Cowan, Brian Malarkey and Art Smith.

The Winery Restaurant & Wine Bar presents its 7th Annual “Sunday in the Vineyard” fundraiser on Sunday, May 17th, 2015 from 2:00 p.m. to 5:00 p.m. The benefit features a wine tasting with more than 80 wines, many of which are considered unique and rare finds from boutique wineries spanning the globe. The walk-around event will be held alongside a collection of rare automobiles at the Marconi Automotive Museum in Tustin. It benefits the Marconi Foundation for Kids and the Eddie Guardado Foundation. The afternoon also includes a sampling of passed hors d’oeuvres by The Winery’s Executive Chef and Partner, Yvon Goetz along with live and silent auctions. Priscilla Marconi, representing The Marconi Foundation For Kids, is our guest.

San Diegans fondly remember Chef Riko Bartolome as the chef/proprietor of the highly regarded Asia –Vous in Escondido. Chef Riko is now the executive chef of Montage Kapalua Bay in Maui where he oversees all culinary experiences there including the resort’s signature restaurant, Cane & Canoe. Chef Riko joins us from Maui.

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

Play

April 25: Bricia Lopez, Wine Exchange, Scott’s Restaurant, Jet Tila, Eric Greenspan, Marconi Foundation For Kids, Montage Kapalua Bay

Podcasts

Segment One: Show Preview with Producer & Co-Host Andy Harris
Segment Two: Bricia Lopez, Guelaguetza, Los Angeles
Segment Three: Wine Exchange’s Rioja Gran Reserva Dinner
Segment Four: Chef Jet Tila
Segment Five: Chef Eric Greenspan
Segment Six: Sunday in the Vineyard Benefit
Segment Seven: Executive Chef Riko Bartolome, Montage Kapalua Bay, Maui
Segment Eight: Bricia Lopez and Fernando Lopez, Jr, Guelaguetza

It’s celebrity chef season on the “SoCal Restaurant Show” and we’re well-represented ! Now a preview of today’s delightfully overstuffed show.

One of the most exciting collections of Awards presented by the James Beard Foundation annually is the America’s Classics. This honor is given to regional establishments, often family-owned, that are treasured for their quality food, local character, and lasting appeal. One of the five recipients for 2015 is Los Angeles’ Guelaguetza located in Koreatown and founded in 1994. Representing the second generation of proud family ownership is our in-studio guest, Bricia Lopez.

A really unusual Rioja Gran Reserva Dinner featuring incredible vintage years from Spain’s Bodegas Faustino is coming up at Scott’s Restaurant in Costa Mesa on Thursday evening May 7th. This is part of the ongoing Wine Exchange’s Wine + Food series. The 2001 Gran Reserva was selected by Decanter magazine as their “Wine of the Year” in 2013. Scott’s Executive Chef Michael Doctulero has created a dazzling four-course menu especially for the evening. Chef Doctulero and Wine Exchange’s Kyle Meyer join us with all the salivating details.

Chef Jet Tila, the Emeritus Host of the “SoCal Restaurant Show,” really needs no introduction. He’s the Royal Thai Government’s official Culinary Ambassador to the United States. Jet is the most-used permanent solo judge on Food Network’s hit series, “Cutthroat Kitchen” with host Alton Brown. Jet is with us to discuss his participation in Food Network’s upcoming “Chopped All-Stars Tournament.” A cool $75,000 is on the line for the winning celebrity chef’s charity!

ou know celebrity chef Eric Greenspan from his National Geographic Channel series, “Eric Greenspan is Hungry.” Chef Eric is back on Food Network with the “Chopped All-Star Tournament : Part 1.” It premiers on Tuesday, April 28th. Each celebrity chef is playing for the $75,000 grand prize for their favorite charity. In Heat 1 Chef Eric is pitted against Madison Cowan, Brian Malarkey and Art Smith.

The Winery Restaurant & Wine Bar presents its 7th Annual “Sunday in the Vineyard” fundraiser on Sunday, May 17th, 2015 from 2:00 p.m. to 5:00 p.m. The benefit features a wine tasting with more than 80 wines, many of which are considered unique and rare finds from boutique wineries spanning the globe. The walk-around event will be held alongside a collection of rare automobiles at the Marconi Automotive Museum in Tustin. It benefits the Marconi Foundation for Kids and the Eddie Guardado Foundation. The afternoon also includes a sampling of passed hors d’oeuvres by The Winery’s Executive Chef and Partner, Yvon Goetz, along with live and silent auctions. Priscilla Marconi, representing The Marconi Foundation For Kids, is our guest.

San Diegans fondly remember Chef Riko Bartolome as the chef/proprietor of the highly regarded Asia –Vous in Escondido. Chef Riko is now the executive chef of Montage Kapalua Bay in Maui where he oversees all culinary experiences there including the resort’s signature restaurant, Cane & Canoe. Chef Riko joins us from Maui.

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

Bricia LopezOne of the most exciting series of Awards presented by the James Beard Foundation annually is the America’s Classics. This honor is given to regional establishments, often family-owned, that are treasured for their quality food, local character, and lasting appeal. One of the five recipients for 2015 is Los Angeles’ Guelaguetza located in Koreatown and founded in 1994. This year’s honorees will be celebrated at the 25th anniversary James Beard Foundation Awards taking place on Monday, May 4th at Lyric Opera of Chicago.

Guelaguetza, founded by Fernando Lopez in 1994, is the center of Oaxacan life in Los Angeles, and the setting for countless quinceaneras, weddings, and anniversaries. A sprawling restaurant located in Koreatown, it features live music on a bandstand every night. Open for breakfast, lunch and dinner, the restaurant draws both homesick Oaxacans and outlanders in search of honest Oaxacan foods.

Representing the proud second generation of family ownership is our in-studio guest, Bricia Lopez.

Michael DoctuleroA really unusual Rioja Gran Reserva Dinner featuring a series of incredible vintage years from Spain’s Bodegas Faustino is coming up at Scott’s Restaurant in Costa Mesa on Thursday evening May 7th. This is part of the ongoing Wine Exchange’s Wine + Food series. Scott’s Executive Chef Michael Doctulero has created a dazzling, all-original four-course menu for the evening.

The 2001 Gran Reserva was selected by Decanter magazine as their “Wine of the Year” in 2013. The Bodegas Faustino wines show the love for the land and the expertise of a family of winemakers with a tradition of winemaking for over 150 years.

Being poured at the Scott’s evening are the 1964, ’71, ’85, ’87, ’90, ’91 and 2001 Gran Reserva vintages, as well as a preview of the heralded 2004 Gran Reserva.

Tickets are $179 per guest, all inclusive. The evening will sell-out.

Chef Doctulero and Wine Exchange’s Kyle Meyer (President and Director of Purchasing) join us with all the salivating details.

Jet Tila and a heritage pig at Cochon 555 in 2013Chef Jet Tila, the Emeritus Host of the “SoCal Restaurant Show” really needs no introduction. He’s the Royal Thai Government’s official Culinary Ambassador to the United States. He’s involved with Stir Market on Beverly Blvd. Jet is the most-used permanent solo judge on Food Network’s Cutthroat Kitchen with host Alton Brown.

Jet is with us to discuss his participation in Food Network’s upcoming “Chopped All-Stars Tournament.” A cool $75,000 is on the line for the winning celebrity chef’s charity!

Jet’s heat is “All-Stars Tournament: Part 4” where there is just one more spot in the Grand Finale up for grabs. Competing with Chef Jet are Rocco DiSpiritio, Fabio Viviani and Lee Anne Wong. “The All-Stars open the appetizer baskets and find a succulent seafood and an Asian pastry. In the entrée round, the chefs will need to get creative in order to cook a perfect piece of beef in time. And some fish-shaped snacks meet crystals that pop in the dessert round.”

Look for Chef Jet in the new PBS series, Lucky Chow with hostess Danielle Chang the creator of the Lucky Rice festivals. Jet’s episode is celebrating Thai New Year with stops in Los Angeles, Las Vegas and in New York at the James Beard Foundation.

Eric GreenspanYou probably recognize celebrity chef Eric Greenspan from his National Geographic Channel series, Eric Greenspan is Hungry.” Chef Eric is also the proprietor of Greenspan’s Grilled Cheese and The Roof on Wilshire, both in Los Angeles.

Chef Eric is back on Food Network with the “Chopped All-Stars Tournament : Part 1.” It premiers on Tuesday, April 28th. Each celebrity chef is playing for the $75,000 grand prize for their favorite charity. In Heat 1 Chef Eric is pitted against Madison Cowan, Brian Malarkey and Art Smith.

In the first round, a slimy ingredient provokes some disgusted reactions from the competitors and judges. In the entrée round, the beautiful fish in the basket leads the chefs to make some surprising mistakes. And when the two finalists go in totally different directions with their desserts, it’s up in the air which approach will be more pleasing to the judges. Judges for this episode are Maneet Chauhan, Scott Conant and Amanda Freitag.

Priscilla MarconiThe Winery Restaurant & Wine Bar presents its 7th Annual “Sunday in the Vineyard” fundraiser on Sunday, May 17th, 2015 from 2:00 p.m. to 5:00 p.m. The benefit features a premium wine tasting with more than 80 wines, many of which are considered unique and rare finds from boutique wineries spanning the globe.

The event will be held alongside a collection of rare automobiles at the Marconi Automotive Museum in Tustin. It benefits the Marconi Foundation for Kids and the Eddie Guardado Foundation. The afternoon also includes a sampling of passed hors d’oeuvres by The Winery’s Executive Chef and Partner, Yvon Goetz, along with live and silent auctions.

“This is our seventh year hosting “Sunday in the Vineyard” and, judging by the success of the first six years, during which we raised approximately $308,000, it’s well on its way to becoming an event that will continue to make a positive impact by raising significant funds for worthy organizations in our community,” commented JC Clow, Managing Partner at The Winery Restaurant & Wine Bar. “We’re delighted to have formed a long-term partnership with the Marconi Foundation for Kids that will continue to support the efforts of nonprofits.”

Priscilla Marconi, representing The Marconi Foundation For Kids, is our guest.

Riko BartolomeSan Diegans fondly remember Chef Riko Bartolome as the chef/proprietor of the highly regarded Asia –Vous in Escondido. Chef Riko is now the executive chef of Montage Kapalua Bay in Maui where he oversees all culinary experiences there including the resort’s signature restaurant, Cane & Canoe. With extensive Hawaiian experience, Bartolome created a menu at Cane & Canoe inspired by the Island’s multicultural heritage serving modern Hawaiian fare, with Asian influences.

Known for his signature Asian fusion style Chef Riko graduated from the Culinary Institute of America in Hyde Park, NY, and began his career at Hyatt Regency Aventine in La Jolla, CA. Bartolome has directed culinary programs at luxury hotels including Grand Wailea Maui, Hawaii, as well as Hotel Nikko’s Pangaea (Los Angeles), Hotel Del Coronado’s Crown Room, W Hotel, and Asia-Vous, all located in the San Diego area.

Earlier in the year Chef Riko participated in the Maui Convention and Visitor’s Bureau’s “cultural chef exchanges” series. The culinary tour sent top Maui chefs to the West Coast to join chefs in their own kitchens in Los Angeles and San Francisco to create joint food experiences.

Chef Riko joins us from Maui.

Bricia LopezOne of the most exciting series of Awards presented by the James Beard Foundation annually is the America’s Classics. This honor is given to regional establishments, often family-owned, that are treasured for their quality food, local character, and lasting appeal. One of the five recipients for 2015 is Los Angeles’ Guelaguetza located in Koreatown and founded in 1994. This year’s honorees will be celebrated at the 25th anniversary James Beard Foundation Awards taking place on Monday, May 4th at Lyric Opera of Chicago.

Bricia Lopez, one of the four children of Fernando Lopez and Maria de Jesus, now runs the restaurant along with her brother, Fernando Lopez, Jr., and her sister, Paulina Lopez. They have added a mescal bar and often bring in top producers from Mexico for seminars. The real star, however, remains the soulful Oaxacan food, including enfrijolados, tamales steamed in banana leaves with mole, bowls of goat stew, and big rounds of tiayudas, baked corn tortillas topped with semi-dried beef, Oaxacan cheese, and sometimes even grasshoppers.

Podcasts

Segment One: Show Preview with Producer & Co-Host Andy Harris
Segment Two: Bricia Lopez, Guelaguetza, Los Angeles
Segment Three: Wine Exchange’s Rioja Gran Reserva Dinner
Segment Four: Chef Jet Tila
Segment Five: Chef Eric Greenspan
Segment Six: Sunday in the Vineyard Benefit
Segment Seven: Executive Chef Riko Bartolome, Montage Kapalua Bay, Maui
Segment Eight: Bricia Lopez and Fernando Lopez, Jr, Guelaguetza

Show 113, March 7, 2015: Show Preview with Producer & Co-Host Andy Harris

Andy Harris at the KLAA StudiosProducer and Co-Host Andy Harris is going solo in the host chair this morning from our usual perch in the AM 830 KLAA Studios hidden away at Angel Stadium. Now a preview of today’s abundant show…

Thanks to our gracious hosts last weekend, The Pechanga Resort & Casino in Wine Country Temecula. It was great to see so many listeners at 7th Annual Pechanga Wine Festival. Bountiful selection of premium wines to enjoy as well as wonderful tastes from the talented Pechanga Chefs. Would you believe lamb chops from The Great Oak Steakhouse?

We’re back in Temecula this morning with Don Webber, the progressive co-owner of Cultivating Good which is the umbrella for three businesses. Cultivating Good is a partnership of several different entities including ; E.A.T. Marketplace (Extraordinary Artisan Table), Harvest 2U and EAT@Home. Each follows the same mission; to support local farms and provide fresh, healthy food alternatives conveniently and affordably.

Our resident wine authority, Kyle Meyer, co-owner of the new Wine Exchange in Santa Ana (formerly known as Best Wines and BestWinesOnline.com), is back with us for with another round of useful wine education. What’s the new drama with natural corks in wine bottles all about ? What is a corked wine ? Kyle explains…

What motivates someone who is already financially independent to buy a distressed restaurant property (with clear potential) with the goal of turning the dry weed into a beautiful rose? It takes significant money, too, with an unpredictable outcome. By the way the new proprietress had absolutely no previous restaurant experience. We’ll meet the determined Susan Disney Lord who accomplished all of that and more with the Bel Air Bar + Grill located just down the hill from the Getty Center in Brentwood.

When we last spoke with Executive Chef Jason Montelibano he was making a lot of new friends with his distinctive menu at Chapter One: The Modern Local in downtown Santa Ana. Chef Jason, a native of the Philippines, was named executive chef of EATS Kitchen & Bar, a modern all-day gastropub located at the new Hotel Irvine, when the restaurant opened in December 2013. Featuring California regional dishes as well as modern renditions of Filipino favorites inspired by his heritage, his menu includes Lamb Gnocchi, Confit Fried Chicken, Crusted Tuna and the Craft Burger.

New York Times best-selling author, James Beard award-winning Chef and Nutritionist for NBC’s The Biggest Loser, Cheryl Forberg, R.D. shares her culinary and weight loss secrets including two weeks of menus and 25 scrumptious recipes in A Small Guide to Losing Big – From the Nutritionist for NBC’s “The Biggest Loser.” After 15 seasons as the nutritionist for NBC’s The Biggest Loser. Cheryl Forberg has uncovered stunning facts about typical eating and lifestyle habits that cause millions of Americans to gain thousands of pounds each year.

Cheryl Forberg, R.D. joins us with a lot of good, practical information.

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

On March 14th Kedric Francis, our always dashing “Man About Orange County,” is back in the guest host chair. Kedric is the Editor of Coast, the glossy, monthly lifestyle magazine.

Play

Show 113, March 7, 2015: Kyle Meyer, Wine Exchange, Santa Ana

Kyle Meyer of Wine ExchangeOur resident (and always accessible) wine authority, Kyle Meyer, co-owner of the new Wine Exchange in Santa Ana (formerly known as Best Wines and BestWinesOnline.com), is back with us for another round of genuinely useful wine education.

What’s the new drama with natural corks in wine bottles? Is a natural cork the best way to seal a bottle of premium wine? Is an artificial cork an acceptable alternative? What about a screw top ?

What is a corked wine ?

Hint…Kyle feels a screw top works well for a white wine. He prefers a cork for a good red wine.

Kyle explains all in plain English with a side of humor…

 

Play

March 7: Dan Webber, Wine Exchange, Bel Air Bar + Grill, Jason Montelibano, Cheryl Forberg

Podcasts

Segment One: Show Preview with Producer & Co-Host Andy Harris
Segment Two: Don Webber, Co-Owner, Cultivating Good
Segment Three: Kyle Meyer of the Wine Exchange in Santa Ana
Segment Four: Susan Disney Lord, Proprietress, Bel Air Bar + Grill Part One
Segment Five: Susan Disney Lord, Proprietress, Bel Air Bar + Grill Part Two
Segment Six: Executive Chef Jason Montelibano, EATS Kitchen & Bar
Segment Seven: Cheryl Forberg, R.N. – Nutritionist for NBC’s “The Biggest Loser.” Part One
Segment Eight: Cheryl Forberg, R.N. – Nutritionist for NBC’s “The Biggest Loser.” Part Two

Andy Harris at the KLAA StudiosProducer and Co-Host Andy Harris is going solo in the host chair this morning from our usual perch in the AM 830 KLAA Studios hidden away at Angel Stadium. Now a preview of today’s abundant show…

Thanks to our gracious hosts last weekend, The Pechanga Resort & Casino in Wine Country Temecula. It was great to see so many listeners at 7th Annual Pechanga Wine Festival. Great selection of premium wines to enjoy as well as wonderful tastes from the talented Pechanga Chefs. Would you believe lamb chops from The Great Oak Steakhouse ?

We’re back in Temecula this morning with Don Webber, the progressive co-owner of Cultivating Good which is the umbrella for three businesses. Cultivating Good is a partnership of several different entities including; E.A.T. Marketplace (Extraordinary Artisan Table), Harvest 2U and EAT@Home. Each follows the same mission; to support local farms and provide fresh, healthy food alternatives conveniently and affordably.

Our resident wine authority, Kyle Meyer, co-owner of the new Wine Exchange in Santa Ana (formerly known as Best Wines and BestWinesOnline.com), is back with us for another informative round of useful wine education. What’s the new drama with natural corks in wine bottles ? What is a corked wine ? Kyle explains…

What motivates someone who is already financially independent to buy a distressed restaurant property (with clear potential) with the goal of turning the dry weed into a beautiful rose? It takes significant money, too, with an unpredictable outcome. By the way the new proprietress had absolutely no previous restaurant experience. We’ll meet the determined Susan Disney Lord who accomplished all of that and more with the Bel Air Bar + Grill located just down the hill from the Getty Center in Brentwood.

When we last spoke with Executive Chef Jason Montelibano he was making a lot of new friends with his distinctive menu at Chapter One: The Modern Local in downtown Santa Ana. Chef Jason, a native of the Philippines, was named executive chef of EATS Kitchen & Bar, a modern all-day gastropub located at the new Hotel Irvine, when the restaurant opened in December 2013. Featuring California regional dishes as well as modern renditions of Filipino favorites inspired by his heritage, his menu includes Lamb Gnocchi, Confit Fried Chicken, Crusted Tuna and the Craft Burger.

New York Times best-selling author, James Beard award-winning Chef and Nutritionist for NBC’s The Biggest Loser, Cheryl Forberg, R.D. shares her culinary and weight loss secrets including two weeks of menus and 25 scrumptious recipes in A Small Guide to Losing Big – From the Nutritionist for NBC’s “The Biggest Loser.” After 15 seasons as the nutritionist for NBC’s The Biggest Loser. Cheryl Forberg has uncovered stunning facts about typical eating and lifestyle habits that cause millions of Americans to gain thousands of pounds each year.

Cheryl Forberg, R.D. joins us with a lot of good, practical information.

On March 14th Kedric Francis, our always dashing “Man About Orange County,” is back in the guest host chair. Kedric is the Editor of Coast, the glossy, monthly lifestyle magazine.

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

Don WebberWe’re back in Temecula this morning with Don Webber, the progressive and forward-thinking co-owner of Cultivating Good which is the umbrella for three businesses. Cultivating Good is a partnership of several different entities including; E.A.T. Marketplace (Extraordinary Artisan Table), Harvest 2U and EAT@Home. Each follows the same mission; to support local farms and provide fresh, healthy food alternatives conveniently and affordably.

“Cultivating Good is committed to Good, Clean & Fair food, which directly impacts our health and our planet. We accomplish this mission through: direct purchasing and solid relationships with farmers, ranchers, and food artisans; keeping alive our local family and farm heritage; growing our local economies; sustaining the local food shed in which we live and operate; educating our customers about our planet; and cultivating partnerships within our local business community.”

“Our Mission keeps us all in the good food conversation; at the table, working together as a team”

Kyle Meyer of Wine ExchangeOur resident (and always accessible) wine authority, Kyle Meyer, co-owner of the new Wine Exchange in Santa Ana (formerly known as Best Wines and BestWinesOnline.com), is back with us for another round of genuinely useful wine education.

What’s the new drama with natural corks in wine bottles? Is a natural cork the best way to seal a bottle of premium wine? Is an artificial cork an acceptable alternative? What about a screw top ?

What is a corked wine ?

Kyle explains all…

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.

The popular Express Coffee location in the back of the property was enhanced and rebranded as The Shack in the Back.

One of the design highlights of the interior is the decorative use of high quality original art on the walls which is constantly changing. It’s a program Susan originated with California Institute of the Arts. It’s a great association. Susan’s family was responsible for founding this respected and admired institution.

“Susan’s goal is to continue to run the Bel Air Bar + Grill and The Shack in the Back as a gathering spot, beloved by locals, a friendly place to have a business lunch or social dinner, or grab as sandwich and coffee. Additionally she hopes to make the Sunset Room the go-to spot for high-end events in West Los Angeles.”

Jason MontelibanoWhen we last spoke with Executive Chef Jason Montelibano he was making a lot of new friends with his distinctive menu at Chapter One: The Modern Local in downtown Santa Ana. Chef Jason, a native of the Philippines, was named executive chef of EATS Kitchen & Bar, a modern all-day gastropub located at the new Hotel Irvine, when the restaurant opened in December 2013.

Featuring California regional dishes as well as modern renditions of Filipino favorites inspired by his heritage, his menu includes Lamb Gnocchi, Fried Chicken and Biscuits dipped in Sriracha butter, Pork Belly Buns topped with homemade kimchi, Crusted Tuna and the Craft Burger. Chef Jason also maintains menu favorites that are Classics like the Cobb Salad, Mac & Cheese and a variety of Flat Breads.

Open for breakfast, lunch and dinner, Eats Kitchen & Bar is grounded in affordable prices and destined to be a go-to hangout for locals.

Cheryl Forberg RDNew York Times best-selling author, James Beard award-winning Chef and Nutritionist for NBC’s The Biggest Loser, Cheryl Forberg, R.D. shares her culinary and weight loss secrets including two weeks of menus and 25 scrumptious recipes in A Small Guide to Losing Big – From the Nutritionist for NBC’s “The Biggest Loser.”

After 15 seasons as the nutritionist for NBC’s The Biggest Loser. Cheryl Forberg, R.D. has uncovered stunning facts about typical eating and lifestyle habits that cause millions of Americans to gain thousands of pounds each year. Cheryl also knows how to interpret that information to promote weight loss. We’ve all seen the amazing success of the hundreds of people she has helped “behind the scenes” at “The Biggest Loser” – and now the secrets and insights of one of the country’s top weight loss experts are shared in A Small Guide To Losing Big.

Cheryl Forberg, R.D. joins us with a lot of good, practical information.

Andy Harris, Cheryl Forberg RD and Linda Kissam“Cheryl knows that effective weight management is much more than just eating less. It means better food, better choices, better timing, better exercise and better balance. In A Small Guide To Losing Big, Cheryl gives it up – weight loss basics, nutrition tips, menu and recipes in an easy-to-use pocket guide.”

One of the nation’s leading advisors on health and nutrition, Cheryl is a James Beard award-winning chef and one of the few professional chefs in the country who is also a registered dietitian. She strongly believes you don’t have to sacrifice flavor to eat well and that eating well can change your life.

Podcasts

Segment One: Show Preview with Producer & Co-Host Andy Harris
Segment Two: Don Webber, Co-Owner, Cultivating Good
Segment Three: Kyle Meyer of the Wine Exchange in Santa Ana
Segment Four: Susan Disney Lord, Proprietress, Bel Air Bar + Grill Part One
Segment Five: Susan Disney Lord, Proprietress, Bel Air Bar + Grill Part Two
Segment Six: Executive Chef Jason Montelibano, EATS Kitchen & Bar
Segment Seven: Cheryl Forberg, R.N. – Nutritionist for NBC’s “The Biggest Loser.” Part One
Segment Eight: Cheryl Forberg, R.N. – Nutritionist for NBC’s “The Biggest Loser.” Part Two

Show 102, December 20 2014: Show Preview with Executive Chef Andrew Gruel (Guest Host) and Producer Andy Harris

Executive Chef Andrew Gruel of the rapidly growing Slapfish empire is today’s special Guest Host.

Chef Gruel, a notable seafood authority, will first comment on his identified trends in seafood looking ahead to 2015. He’ll also update us on his experience as a judge on Food Network’s Food Truck Face Off for Season One and talk about a new food TV series he’s part of, currently in production.

CUCINA Enoteca, a California-inspired Italian kitchen and wine shop, opened earlier in the year in 8,300 square feet in Fashion Island. It’s a venture of Tracy Borkum’s San Diego-based Urban Kitchen Group. The very popular predecessor sister restaurant is located in the Irvine Spectrum. Leading the day-to-day kitchen operations in Newport Beach as Chef de Cuisine is Orange County native Brent Omeste, a rising culinary talent. Chef Brent is our guest.

Lorenzi Estate Vineyards and Winery in Temecula is one of the newest wineries in the area and already attracting positive-word-of-mouth among wine connoisseurs. It’s the passion project of magazine publisher Don Lorenzi (Inland Empire Magazine) a self-taught winemaker who resides part-time on the estate. His family has a long history in growing wine grapes. They are best known for bold reds and case production is a boutique 2,000 per year. Darnel Damon-Dias, the dynamic Tasting Room Manager, joins us for a verbal tour.

Houweling’s Tomatoes (Mastery Under Glass,) is a family-owned, world-renowned greenhouse tomato grower with facilities in Camarillo, and Delta, BC. A new facility in Mona, Utah is just coming into production. Founded by Cornelius Houweling as a grower of fresh flowers, it’s now led by his son, Casey. Houweling’s is now dedicated to delivering a full complement of scrumptious tomatoes year-round, while constantly innovating to reduce its environmental footprint. They are also pioneers in branding their premium tomatoes and cucumbers. David Bell, the Chief Marketing Officer for Houwelings, joins us with the fascinating story.

Are you in overdrive contemplating just the right wines to match with that festive holiday food celebration ? Fear not…Our new resident wine expert, Kyle Meyer, President and Director of Purchasing for Best Wines in Santa Ana, gives us some inspired suggestions that should provide the proper inspiration.

Cathy Thomas is the award-winning Food Writer for The Orange County Register. Cathy shares with us her favorite dishes of 2014 and looks ahead to some food trends for 2015. Is cauliflower perhaps the new kale for chefs ?

Cathy was just in New York at The James Beard Foundation as the invited guest presenter at a session of the acclaimed Beard on Books author series. The conversation was Melissa’s 50 Best Plants on the Planet. Cathy will share that special experience at the James Beard House as well as talk about some of the restaurants she visited.

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

Play

Show 102, December 20, 2014: Kyle Meyer, Best Wines

Kyle Meyer of Best WiinesAre you in overdrive contemplating just the right wines to match with that festive holiday food celebration?

You’re on the spot…What’s a compliment-worthy match with potato pancakes, brisket, goose or spiral glazed ham? You also need to be a hero with the perfect bubbly for New Year’s Eve that’s also affordable. Should that celebratory libation be sparkling wine or Champagne?

Fear not…Our new resident wine expert, Kyle Meyer, President and Director of Purchasing for Best Wines in Santa Ana, gives us some inspired suggestions that should provide the proper inspiration without a hangover.

Remember, especially at the Holidays, wine should be fun!

Play

December 20: Andrew Gruel, CUCINA Enoteca, Lorenzi Estate Vineyards and Winery, Houweling’s Tomatoes, Best Wines, Cathy Thomas

Podcasts

Segment One: Show Preview with Executive Chef Andrew Gruel (Guest Host) and Producer Andy Harris
Segment Two: Executive Chef Andrew Gruel of Slapfish
Segment Three: Chef Brent Omeste, CUCINA Enoteca, Newport Beach
Segment Four: Lorenzi Estate Vineyards and Winery
Segment Five: Houweling’s Tomatoes
Segment Six: Kyle Meyer, Best Wines
Segment Seven: Cathy Thomas, Food Writer, Orange County Register
Segment Eight: Cathy Thomas, CathyThomasCooks.com

Executive Chef Andrew Gruel of the rapidly growing Slapfish empire is today’s special Guest Host.

Chef Gruel, a notable seafood authority, will first comment on his identified trends in seafood looking ahead to 2015. He’ll also update us on his experience as a judge on Food Network’s Food Truck Face Off for Season One and talk about a new food TV series he’s part of, currently in production.

CUCINA Enoteca, a California-inspired Italian kitchen and wine shop, opened earlier in the year in 8,300 square feet in Fashion Island. It’s a venture of Tracy Borkum’s San Diego-based Urban Kitchen Group. The very popular predecessor sister restaurant is located in the Irvine Spectrum. Leading the day-to-day kitchen operations in Newport Beach as Chef de Cuisine is Orange County native Brent Omeste, a rising culinary talent. Chef Brent is our guest.

Lorenzi Estate Vineyards and Winery in Temecula is one of the newest wineries in the area and already attracting positive-word-of-mouth among wine connoisseurs. It’s the passion project of magazine publisher Don Lorenzi (Inland Empire Magazine) a self-taught winemaker who resides part-time on the estate. His family has a long history in growing wine grapes. They are best known for bold reds and case production is a boutique 2,000 per year. Darnel Damon-Dias, the dynamic Tasting Room Manager, joins us for a verbal tour.

Houweling’s Tomatoes (Mastery Under Glass,) is a family-owned, world-renowned greenhouse tomato grower with facilities in Camarillo, and Delta, BC. A new facility in Mona, Utah is just coming into production. Founded by Cornelius Houweling as a grower of fresh flowers, it’s now led by his son, Casey. Houweling’s is now dedicated to delivering a full complement of scrumptious tomatoes year-round, while constantly innovating to reduce its environmental footprint. They are also pioneers in branding their premium tomatoes and cucumbers. David Bell, the Chief Marketing Officer for Houwelings, joins us with the fascinating story.

Are you in overdrive contemplating just the right wines to match with that festive holiday food celebration ? Fear not…Our new resident wine expert, Kyle Meyer, President and Director of Purchasing for Best Wines in Santa Ana, gives us some inspired suggestions that should provide the proper inspiration.

Cathy Thomas is the award-winning Food Writer for The Orange County Register. Cathy shares with us her favorite dishes of 2014 and looks ahead to some food trends for 2015. Is cauliflower perhaps the new kale for chefs ?

Cathy was just in New York at The James Beard Foundation as the invited guest presenter at a session of the acclaimed Beard on Books author series. The conversation was Melissa’s 50 Best Plants on the Planet. Cathy will share that special experience at the James Beard House as well as talk about some of the restaurants she visited.

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

Andrew GruelToday’s Guest Host is Executive Chef Andrew Gruel of the growing Slapfish empire. He also owns a seafood distributing company to ensure quality for his own restaurants.

Chef Andrew Gruel, a notable seafood authority, will first comment on his identified trends in seafood looking ahead to 2015. He’ll also update us on his experience as a judge on Food Network’s “Food Truck Face Off” for Season One and talk about a new food TV series he’s part of currently in production.

Brent OmesteCUCINA Enoteca, a California-inspired Italian kitchen and wine shop, opened earlier in the year in 8,300 square feet in Fashion Island. It’s a venture of Tracy Borkum’s San Diego-based Urban Kitchen Group. The very popular sister restaurant is located in the Irvine Spectrum.

Leading the day-to-day kitchen operations in Newport Beach as Chef de Cuisine is Orange County native Brent Omeste, a rising culinary talent. The menu is a California spin on rustic Italian fare.

On the menu are variations of luxurious pastas, antipasti, creative pizzas and plates small and large, along with fresh crudos and Chef’s whim seasonal specials. The diverse wine program features more than 250 familiar names, and rare, small-batch varietals for guests to purchase at a retail price, either to enjoy with their meal for a minimal corkage fee or to take home.

Chef Brent Omeste is our guest.

Darnel Damon DiasLorenzi Estate Vineyards and Winery in Temecula is one of the newest wineries in the area. It’s the passion project of magazine publisher Don Lorenzi (Inland Empire Magazine) a self-taught winemaker. He resides on the estate part-time. His family has a long history in growing wine grapes.

They are best known for bold reds and case production is a boutique 2,000 per year. Even though Lorenzi has been making wines from Temecula grapes since 2002, Lorenzi Estates Wines only recently opened Temecula’s newest tasting room.

In 1968, local winemaking legend Philo Biane planted the first of his 400 acres in Temecula. Because Biane lived next door to a family member of winemaker and winery owner Don Lorenzi, it is no small irony that decades later, Lorenzi Estate Vineyards would be part of the original site Biane planted in the 60’s.

Darnel Damon-Dias, the dynamic Tasting Room Manager, joins us for a verbal tasting tour.

David BellHouweling’s Tomatoes (Mastery Under Glass,) is a family-owned, world-renowned greenhouse tomato grower with facilities in Camarillo, and Delta, BC. A new facility in Mona, Utah is on the threshold of production. Founded by Cornelius Houweling as a grower of fresh flowers, it’s now led by his son, Casey.

Houweling’s is dedicated to delivering a full complement of scrumptious tomatoes year-round, while constantly innovating to reduce its environmental footprint. They are also pioneers in branding their premium tomatoes and cucumbers.

Unlike many greenhouse growers who contract product under their name from other growers in Mexico, Canada and the USA, the Houweling’s brand appears only on products they grow. Houweling’s tomatoes are grown from 3rd party verified 100 per cent Non-GMO seeds.

David Bell, the Chief Marketing Officer for Houwelings, joins us with the fascinating story.

Kyle Meyer of Best WiinesAre you in overdrive contemplating just the right wines to match with that festive holiday food celebration?

You’re on the spot…What’s a compliment-worthy match with potato pancakes, brisket, goose or spiral glazed ham ? You also need to be a hero with the perfect bubbly for New Year’s Eve that’s also affordable ?

Fear not…Our new resident wine expert, Kyle Meyer, President and Director of Purchasing for Best Wines in Santa Ana, gives us some inspired suggestions that should provide the proper inspiration.

Cathy ThomasCathy Thomas is the award-winning Food Writer for The Orange County Register. Cathy shares with us her favorite dishes of 2014 and looks ahead to some intriguing food trends for 2015. Is cauliflower perhaps the new kale for discriminating chefs?

Cathy was just in New York at The James Beard Foundation as the invited guest presenter at a session of the acclaimed Beard on Books author series. The conversation was Melissa’s 50 Best Plants on the Planet.

Cathy will share that special experience at the James Beard House as well as talk about some of the restaurants she visited. One of her dining destinations was Gramercy Tavern with Michael Anthony as the current executive chef.

Podcasts

Segment One: Show Preview with Executive Chef Andrew Gruel (Guest Host) and Producer Andy Harris
Segment Two: Executive Chef Andrew Gruel of Slapfish
Segment Three: Chef Brent Omeste, CUCINA Enoteca, Newport Beach
Segment Four: Lorenzi Estate Vineyards and Winery
Segment Five: Houweling’s Tomatoes
Segment Six: Kyle Meyer, Best Wines
Segment Seven: Cathy Thomas, Food Writer, Orange County Register
Segment Eight: Cathy Thomas, CathyThomasCooks.com

Show 94, October 25, 2014: Show Preview with Producer Andy Harris

Producer and occasional Co-Host Andy Harris is going solo in the host chair this morning. Now a preview of today’s show…

Often dubbed the “Culinary Olympics,” the international Bocuse d’Or World Cooking Contest faces chefs from 24 countries against one another in an exhausting and intensive 5 and one-half hour cooking challenge in front of thousands of cheering fans. Teams consist of one chef and one commis assistant, with Team USA trained and financially supported by the ment’or BKB Foundation (previously known as the Bocuse d’Or USA Foundation.) Executive Director Young Yun (of ment’or BKB Foundation) is our guest.

AKASHA, in the historic Hull Building, is one of the pioneering restaurants in the revival of Downtown Culver City. The restaurant debuted in early 2008. It’s a contemporary restaurant, bar and café with patio seating, too, featuring New American cooking representing the creative vision of Executive Chef, Caterer, & Proprietress Akasha Richmond. We’ll hear about Chef Akasha’s newest venture.

It’s time to catch-up with the iconic Five Crowns and Side Door in Corona del Mar. The restaurant is a charming replica of one of England’s oldest country inns. The adjscent side door is a gastropub with its own identity. The Holidays are always a special time there and General Manager Jim Colombo will give us a preview of all the special Holiday happenings.

The “SoCal Restaurant Show” recently was aboard Holland America Line’s ms Zaandam on the Vancouver, BC to San Diego sailing of a longer 22-day Inca Discovery Tour ending in Valparaiso, Chile. This morning we continue our exclusive behind-the-scenes look at the key people who oversee this 716 room floating luxury hotel with some 1,400 guests aboard. With us is the ms Zaandam’s Executive Chef, Orly Obierna. He’s responsible for a kitchen staff of 90 who work in shifts around-the-clock.

A year ago on the show you met Cris Peterson and Tom Gordon of The Pepper Project. The Pepper Project is a not-for-profit enterprise devoted to introducing the unique products of Cambodia to the United States. Pepper from the Kampot region of southwestern Cambodia is their primary offering. A fully stocked Pepper Project retail store with one-of-a-kind items opens this Weekend in Orange.

Zov’s which started in Tustin in 1987 is growing again. This week they launched the prototype of Zov’s Kitchen & Bar located at 1801 E. Katella Ave within walking distance of both Honda Center and Angel Stadium. Veteran OC General Manager Kevin Hall is at the door. Many new items are on this menu including “Who Gives a Shitake Pitza” with rotisserie chicken, shitake mushrooms, basil puree, goat cheese, and olives and cooked in a deck oven. Chief Executive Office Armen Karamardian (representing the 2nd generation of proud Family Ownership) is with us to walk us through.

Did you know there are truly wonderful Italian sparkling wines that you don’t see much of in the United States ? These sparkling wines should not be confused with Prosecco which is actually a grape variety. Our resident wine expert, Kyle Meyer of Best Wines in Santa Ana, gives us the needed 411.

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

Play

Show 94, October 25, 2014: Kyle Meyer, Best Wines

Kyle Meyer of Best WiinesDid you know there are truly wonderful Italian sparkling wines that you don’t see much of in the United States ? These sparkling wines should not be confused with Prosecco which is actually an Italian grape variety.

Our new resident wine expert, Kyle Meyer, President and Director of Purchasing for Best Wines in Santa Ana, gives us the authoritative 411.

The best Italian sparkling wines are made using the Methode Champenoise technique (with a 2nd fermentation in the bottle.) Kyle favorite appellations are Franciacorta and Trento.

Franciacorta comes from the Southern part of Lombardy. The grapes used are Pinot Bianco, Pinot Nero and Chardonnay.

Trento uses similar grapes with the addition of Pinot Meunier. Best Wines sampled a delicious Ferrari NV Brut from Trento at C-CAP’s “Sweet & Savory Spectacular” Benefit.

Play