Show 395, October 17, 2020: Show Preview with Executive Producer & Co-Host Andy Harris

Anne Marie Panoringan is Voice of OC’s well-informed food columnist. She reports industry news, current events and trends. Panoringan’s prior efforts includes writing about food for 8 years at the OC Weekly in which she interviewed more than 330 chefs, restauranteurs and industry professionals for her weekly “On the Line” column. Anne Marie’s work has been recognized by the Orange County Press Club. Anne Marie joins us to talk about some recent Santa Barbara dining and libation adventures. Coverage of writings (past and future previews) in Voice of OC will include the launch of Rodeo 39 marketplace (it’s a food hall with extras) in Stanton.

Tara Bench (aka “Tara Teaspoon”) has spent more than twenty years in the food publishing industry creating recipes and articles, and food styling for various magazines, books, television, and advertising.  Working as a food editor at Martha Stewart Living, and as the food and entertaining director of Ladies’ Home Journal, she knows how to write recipes for beginners as well as real foodies. Her philosophy is that anyone can cook and enjoy their time in the kitchen, and in her first cookbook, Live Life Deliciously – Recipes for Busy Weekdays & Leisurely Weekends, she proves it.” We’re in the kitchen with Tara Bench.

Doug Margerum (Margerum Wine Company) has been involved in the Santa Barbara food and wine scene for over 35 years. Upon graduating from the University of California, Santa Barbara in 1981, his family purchased WINE CASK. In 1994 the WINE CASK became one of 74 restaurants in the world to earn the Wine Spectator Grand Award. Doug sold the WINE CASK in 2007.” “In 2014, Margerum released BARDEN wines – an exploration of cold climate grapes grown in and around the Sta. Rita Hills AVA. BARDEN is Doug’s middle name and its English meaning is “Lives near the boar’s den”… thusly they have adorned the label with an image of the wild boar that is pervasive in the area’s vineyards.” Doug pulls the cork for us on all that is BARDEN wines.

Porto’s Bakery & Café’s famous Tres Leches Milk’N Berries™ cake is now available for cake lovers all over the US to order through Porto’s Bake at Home. A Porto’s all-time favorite, this light & delicate sponge cake is soaked with Tres Leches (signature house blend of condensed milk, evaporated milk, cream and a touch of brandy) filled & finished with whipped cream and fresh berries. Porto’s Bake at Home will next work on rolling out additional cakes in the coming months like their Parisian Chocolate Cake, Red Velvet Cake, Carrot Cake and more. Porto’s Vice President of Community Relations, Betty Porto, joins us to serve the Tres Leches Milk’N BerriesTM  cake.

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. Salt is a key ingredient in cooking and preparing food. It’s also essential for life. The right amount enhances flavor. Too much can overpower the dish. Then there is finishing salt. For the needed advice we’ll “Ask the Chef.”

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

Play

Show 395, October 17, 2020: Betty Porto, Vice President of Community Relations, Porto’s Bakery & Cafe

Betty Porto in front of the Porto's Bakery Bread RackPorto’s Bakery & Café’s famous Tres Leches Milk’N Berries™ cake is now available for cake lovers all over the US to order through Porto’s Bake at Home. A Porto’s all-time favorite, this light & delicate sponge cake is soaked with Tres Leches (signature house blend of condensed milk, evaporated milk, cream and a touch of brandy) filled & finished with whipped cream and fresh berries. Porto’s Bake at Home will next work on rolling out additional cakes in the coming months like their Parisian Chocolate Cake, Red Velvet Cake, Carrot Cake and more.

“The Milk’N Berries™ cake debuted in the bakery 10 years ago, becoming their best-selling with over a million sold. Originally inspired by the popular Latin American Tres Leches dessert, Porto’s Executive Chef and VP Tony Salazar wanted to create an updated version that would appeal to a wider audience by toning down the overtly sweet note that the classic Tres Leches recipe is known for. The bakery team came up with a unique chiffon process for the sponge to bring a light and airy texture to the cake, adding high quality Mexican vanilla bean and fresh berries to create a balanced more naturally sweet flavor.”

“For the launch of their Porto’s Bake at Home cake line, Porto’s Bakery chose their most popular yet most challenging cake to translate into the new service. The Milk’N Berries™ Bake at Home cake features a twist to the bakery’s original cake showcasing an abundance of fresh whipped cream & berries in between the layers of their signature Tres Leches Cake. The top decoration was adapted to create a more contemporary look made with Porto’s signature whipped cream recipe. To ensure the cake will arrive in perfect condition, the Milk’N’Berries™ is “wrapped” with a customized shipping collar which protects the cake while on its way to the customer. The cake is packaged with care and shipped frozen. Once defrosted the cake is ready to enjoy with family & friends.”

“Bringing cakes to the Porto’s Bake at Home lineup represents a full circle story for the Porto family and Porto’s Bakery. Rosa Porto, the founder, started her baking career in the 60s by selling cakes out of her home in Cuba to friends and family for special occasions before immigrating to Los Angeles and starting the bakeries. Now with Bake at Home, Porto’s Bakery is able to ship the cakes directly to people’s homes across the US to celebrate and carry on the inspiring tradition that Rosa Porto started.”

All Porto’s Bakery & Café locations are open to serve guests with convenient online ordering with in-car pickup at the bakery of your choice. Your order is brought to your vehicle upon arrival. All that is needed is a 2-hour advance window for pickup after ordering. It’s a comprehensive menu available including pastries, whole cakes, hot & cold beverages, savories, breakfast, salads, breads, sandwiches and platos. (No walk-in service currently available for the safety of all guests and Porto’s staff.)

Porto’s Vice President of Community Relations, Betty Porto, joins us to serve the Tres Leches Milk’N Berries™ cake. Betty represents the 2nd generation of proud Porto’s Family ownership.

Play

October 17: Anne Marie Panoringan, Tara Teaspoon, Margerum Wine Company, Porto’s Bakery

Podcasts

Segment One: Show Preview with Executive Producer & Co-Host Andy Harris
Segment Two: Anne Marie Panoringan, Voice of OC’s Food Columnist Part One
Segment Three: Anne Marie Panoringan, Voice of OC’s Food Columnist Part Two
Segment Four: Tara Bench with Live Life Deliciously – Recipes for Busy Weekdays & Leisurely Weekends
Segment Five: Doug Margerum of Margerum Wine Company, Santa Barbara Part One
Segment Six: Doug Margerum of Margerum Wine Company, Santa Barbara Part Two
Segment Seven: Betty Porto, Vice President of Community Relations, Porto’s Bakery & Cafe
Segment Eight: Co-Host Chef Andrew Gruel of the Slapfish Restaurant Group with “Ask the Chef” Part Two

Anne Marie Panoringan is Voice of OC’s well-informed food columnist. She reports industry news, current events and trends. Panoringan’s prior efforts includes writing about food for 8 years at the OC Weekly in which she interviewed more than 330 chefs, restauranteurs and industry professionals for her weekly “On the Line” column. Anne Marie’s work has been recognized by the Orange County Press Club. Anne Marie joins us to talk about some recent Santa Barbara dining adventures. Coverage of writings (past and future previews) in Voice of OC will include the Rodeo 39 marketplace (it’s a food hall with extras) in Stanton and the continued popularity of hot chicken.

Tara Bench (aka “Tara Teaspoon”) has spent more than twenty years in the food publishing industry creating recipes and articles, and food styling for various magazines, books, television, and advertising.  Working as a food editor at Martha Stewart Living, and as the food and entertaining director of Ladies’ Home Journal, she knows how to write recipes for beginners as well as real foodies. Her philosophy is that anyone can cook and enjoy their time in the kitchen, and in her first cookbook, Live Life Deliciously – Recipes for Busy Weekdays & Leisurely Weekends, she proves it.” We’re in the kitchen with Tara Bench.

Doug Margerum (Margerum Wine Company) has been involved in the Santa Barbara food and wine scene for over 35 years. Upon graduating from the University of California, Santa Barbara in 1981, his family purchased WINE CASK. In 1994 the WINE CASK became one of 74 restaurants in the world to earn the Wine Spectator Grand Award. Doug sold the WINE CASK in 2007.” “In 2014, Margerum released BARDEN wines – an exploration of cold climate grapes grown in and around the Sta. Rita Hills AVA. BARDEN is Doug’s middle name and its English meaning is “Lives near the boar’s den”… thusly they have adorned the label with an image of the wild boar that is pervasive in the area’s vineyards.” Doug pulls the cork for us on all that is BARDEN wines.

Porto’s Bakery & Café’s famous Tres Leches Milk’N Berries™ cake is now available for cake lovers all over the US to order through Porto’s Bake at Home. A Porto’s all-time favorite, this light & delicate sponge cake is soaked with Tres Leches (signature house blend of condensed milk, evaporated milk, cream and a touch of brandy) filled & finished with whipped cream and fresh berries. Porto’s Bake at Home will next work on rolling out additional cakes in the coming months like their Parisian Chocolate Cake, Red Velvet Cake, Carrot Cake and more. Porto’s Vice President of Community Relations, Betty Porto, joins us to serve the Tres Leches Milk’N Berries™  cake.

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. Salt is a key ingredient in cooking and preparing food. The right amount enhances flavor. Too much can overpower the dish. Then there is finishing salt. For the needed advice we’ll “Ask the Chef.”

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

Anne Marie Panoringan of Voice of OC at KLAA Studios holding a bottle of Hand Sanitizer from Blinking Owl DistilleryAnne Marie Panoringan is Voice of OC’s well-informed food columnist. She reports industry news, current events and trends. Panoringan’s prior efforts includes writing about food for 8 years at the OC Weekly in which she interviewed more than 330 chefs, restauranteurs and industry professionals for her weekly “On the Line” column. Anne Marie’s work has been recognized by the Orange County Press Club.

Anne Marie joins us to chat about some recent Santa Barbara dining and libation adventures. Coverage of writings (past and future previews) in Voice of OC will include the Rodeo 39 Public Market marketplace (it’s a diverse food hall with extras) in Stanton and the continued (and expanding) popularity of quality hot chicken.

Rodeo 39 is also the home of the Bearded Tang craft brewery (with an already loyal following) where you can view the brewing process. Bearded Tang produces the craft beer styles for Capistrano Brewing Co. located at Heritage Barbecue in San Juan Capistrano.

Anne Marie’s columns can be found on the Voice of OC’s Website. Click on the “Arts & Culture” tab on the top of the Home Page.

Tara BenchTara Bench (aka “Tara Teaspoon”) has spent more than twenty years in the food publishing industry creating recipes and articles, and food styling for various magazines, books, television, and advertising.  Working as a food editor at Martha Stewart Living, and as the food and entertaining director of Ladies’ Home Journal, she knows how to write recipes for beginners as well as real foodies. Her philosophy is that anyone can cook and enjoy their time in the kitchen, and in her first cookbook, Live Life Deliciously – Recipes for Busy Weekdays & Leisurely Weekends, she proves it.”

“Whether you’re a casual cook or a die-hard, classically-trained chef, you’ll have complete success on each and every recipe. She sets you up with flavor descriptions and tips and tricks (including an entire section on kitchen equipment, her favorite tools, and why they are so important).”

“Each chapter is from the heart and inspired by Tara’s family heritage and experiences eating at the best restaurants and tastiest dives in New York City. Create wonderful memories through food you can share with the people who love and inspire you.”

We’re in the kitchen with Tara Bench.

Douglas Barden MargerumDoug Margerum (Margerum Wine Company) has been involved in the Santa Barbara food and wine scene for over 35 years. Upon graduating from the University of California, Santa Barbara in 1981, his family purchased WINE CASK. In 1994 the WINE CASK became one of 74 restaurants in the world to earn the Wine Spectator Grand Award. Doug sold the WINE CASK in 2007.”

“In 2014, Margerum released BARDEN wines – an exploration of cold climate grapes grown in and around the Sta. Rita Hills AVA. BARDEN is Doug’s middle name and its English meaning is “Lives near the boar’s den”… thusly they have adorned the label with an image of the wild boar that is pervasive in the area’s vineyards.”

BARDEN Wines Mission Statement: BARDEN is the dream to make the ultimate expression of grapes grown in the Sta. Rita Hills AVA.  Our access to the top vineyards along with the philosophy and knowledge gained over thirty years in the wine business allows us to make world-class wines.  BARDEN’s English meaning is “Lives near the boar’s den” … thusly we have adorned the label with an image of the wild boar that is pervasive in the Sta. Rita Hills.”

“Barden white wines (Chardonnay, Pinot Blanc, and Pinot Gris) are barrel fermented in our 55 degree winery and battonaged for an average of 3 months. We allow malolactic fermentation to occur naturally in each individual barrel. The wines are aged in mostly new Ermitage and Françoise Frères 225 liter barrels and 600 liter demi-muids for ten months prior to bottling.”

“Our Pinot Noir (BARDEN) is hand sorted and a percentage (depending on the vintage) is whole cluster fermented. We do a 6-10 day cold soak, with natural (wild) fermentation, and use only free-run wine. We use minimal sulfur during maturation on full lees in mostly new Ermitage and François Frères French oak 225 liter barriques and 300 liter barrels. We bottle a very precise selection of the wine un-fined and unfiltered.”

Doug Margerum joins us to pull the cork on all that is BARDEN wines.

Betty Porto in front of the Porto's Bakery Bread RackPorto’s Bakery & Café’s famous Tres Leches Milk’N Berries™ cake is now available for cake lovers all over the US to order through Porto’s Bake at Home. A Porto’s all-time favorite, this light & delicate sponge cake is soaked with Tres Leches (signature house blend of condensed milk, evaporated milk, cream and a touch of brandy) filled & finished with whipped cream and fresh berries. Porto’s Bake at Home will next work on rolling out additional cakes in the coming months like their Parisian Chocolate Cake, Red Velvet Cake, Carrot Cake and more.

“The Milk’N Berries™ cake debuted in the bakery 10 years ago, becoming their best-selling with over a million sold.  Originally inspired by the popular Latin American Tres Leches dessert, Porto’s Executive Chef and VP Tony Salazar wanted to create an updated version that would appeal to a wider audience by toning down the overtly sweet note that the classic Tres Leches recipe is known for.  The bakery team came up with a unique chiffon process for the sponge to bring a light and airy texture to the cake, adding high quality Mexican vanilla bean and fresh berries to create a balanced more naturally sweet flavor.”

“For the launch of their Porto’s Bake at Home cake line, Porto’s Bakery chose their most popular yet most challenging cake to translate into the new service. The Milk’N Berries™ Bake at Home cake features a twist to the bakery’s original cake showcasing an abundance of fresh whipped cream & berries in between the layers of their signature Tres Leches Cake. The top decoration was adapted to create a more contemporary look made with Porto’s signature whipped cream recipe. To ensure the cake will arrive in perfect condition, the Milk’N’Berries™ is “wrapped” with a customized shipping collar which protects the cake while on its way to the customer.  The cake is packaged with care and shipped frozen. Once defrosted the cake is ready to enjoy with family & friends.”

“Bringing cakes to the Porto’s Bake at Home lineup represents a full circle story for the Porto family and Porto’s Bakery. Rosa Porto, the founder, started her baking career in the 60s by selling cakes out of her home in Cuba to friends and family for special occasions before immigrating to Los Angeles and starting the bakeries.  Now with Bake at Home, Porto’s Bakery is able to ship the cakes directly to people’s homes across the US to celebrate and carry on the inspiring tradition that Rosa Porto started.”

Porto’s Vice President of Community Relations, Betty Porto, joins us to serve the Tres Leches Milk’N Berries™ cake. Betty represents the 2nd generation of proud Porto’s Family ownership.

Chef Andrew Gruel savoring a New Jersey style PizzaOur own Chef Andrew Gruel of the Slapfish Restaurant Group provides another timely and informative “Ask the Chef” segment where Chef Andrew responds to listeners thoughtful inquiries. Chef Andrew is regularly updating us on the impact of the Covid-19 crisis in the hospitality field and what we, as diners, can do to support the very survival of restaurants.

Salt is a key ingredient in cooking and preparing food. The right amount truly enhances flavor. Too much can overpower the dish. Then there is also finishing salt. For the needed advice we’ll “Ask the Chef.”

Podcasts

Segment One: Show Preview with Executive Producer & Co-Host Andy Harris
Segment Two: Anne Marie Panoringan, Voice of OC’s Food Columnist Part One
Segment Three: Anne Marie Panoringan, Voice of OC’s Food Columnist Part Two
Segment Four: Tara Bench with Live Life Deliciously – Recipes for Busy Weekdays & Leisurely Weekends
Segment Five: Doug Margerum of Margerum Wine Company, Santa Barbara Part One
Segment Six: Doug Margerum of Margerum Wine Company, Santa Barbara Part Two
Segment Seven: Betty Porto, Vice President of Community Relations, Porto’s Bakery & Cafe
Segment Eight: Co-Host Chef Andrew Gruel of the Slapfish Restaurant Group with “Ask the Chef” Part Two

Show 371, May 2, 2020: Show Preview with Executive Producer & Co-Host Andy Harris

It’s a time of great concern for all of us and our “SoCal Restaurant Show” mission, until the Covid-19 crisis is fully abated, is to provide reliable and genuinely useful information on how the restaurant business is coping with the rapidly evolving events. With an emphasis on the health, safety and well-being of our listeners we’ll be detailing what the range of services restaurants can now provide to their guests. Creativity and adaptability are at the forefront. We’re doing our level best to keep it upbeat…

Chefs and restaurateurs are honestly the most generous people we know. In times of need they are always the very first in generously giving back and meaningfully supporting their communities. Truly remarkable…Right now restaurants urgently need our support to stay afloat. Kindly keep this in mind and please do what you possibly can (as you can afford) to support a community-focused, local restaurant….

As always, we greatly appreciate you being a part of our loyal listening audience. Truly couldn’t do it without the supportive encouragement of the foodie community.

Porto’s Bakery & Café started modestly in the greater L.A. area in the 1960s and has grown steadily since then becoming a popular, local and revered institution. Founder Rosa Porto’s life took an unexpected turn back at the beginning when she and her family made the difficult decision to leave their beloved Cuba and emigrate to the United States. Out of a job, Rosa relied on her love of baking and began selling cakes out of her house for her neighbors and friends to support her family. Porto’s has gradually grown into five high volume locations in Glendale, Burbank, Downey, Buena Park, and the newly opened West Covina. Porto’s is now open for contactless ordering, payment and curbside pick-up. Porto’s Bake-At-Home, too. Betty Porto, Vice President of Community and Guest Relations for Porto’s, is our guest.

Food journalist Steve Dolinsky, ABC 7 TV’s “Hungry Hound” in Chicago, is the recipient of an impressive 13 James Beard Foundation Awards for journalistic excellence. He’s also accomplished in reporting on food and travel in print, radio and podcasting. The James Beard Foundation Awards Gala was scheduled for Chicago at the Lyric Opera on Monday evening, May 4th. It’s now been rescheduled for a to-be-announced date for later in the year. Usually Steve would be sharing his insightful Beard Awards preview with us. Instead he talks about his informed thoughts on the dining scene in Chicagoland during the health crisis.

“Like all restaurants in LA County, Zapien’s Salsa Grill in Pico Rivera is limited to takeout and curbside pick-up options to share its regional Mexican Cuisine with the community. With dine-in service unavailable, Chef Marco Zapien and team are keeping it fun and giving back to the community, while offering some of their classic favorites available for takeout, curbside pick-up and delivery. For over 25 years, The Salsa Grill has been a favorite spot in the Pico Rivera community and beyond and wants to give back. “We want to give back to the community that’s been supporting us for almost 26 years,” said co-owner and Executive Chef, Zapien. We gently pull Chef Marco out of his busy kitchen to talk about all his specials for Cinco de Mayo and Mother’s Day.”

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 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. Take-out/delivery when you can surely helps…Of course, the safety of restaurant employees and guests comes first. What about “Code Dates” on fresh & packaged food products? What do they really mean? You certainly don’t want to potentially waste anything or take an unwise chance either. We’ll “Ask the Chef.”

The Blinking Owl Distillery in Santa Ana is the very first craft distillery in Orange County. They also are one of the first distilleries in the state of California to hold the Type 74 Craft Distillers License allowing them to operate their tasting room and sell a few bottles of spirits. Blinking Owl crafts Vodka, Gin, several types of Whiskey, and the Scandinavian spirit, Aquavit. “Stay Safely at Home” provisions have necessitated the temporary closing of The Tasting Room. Wanting to continue serving the community and keep their employees on the job Blinking Owl has thoughtfully shifted production to hand sanitizer under the label of Blinking Owl Dirty Bird Hand Sanitizer. So far a generous $50,000 in hand sanitizer has been donated to hospitals, First Responders and restaurants! Joining us from the packaging line for Dirty Bird Hand Sanitizer is Blinking Owl’s Co-founder and Chief Financial Owl, Robin Christenson.

Chef Michael Hung began his culinary career in New York City, where he dropped out of culinary school to do extended stages at acclaimed restaurants Daniel and Aquavit. Michael then followed his heart to San Francisco in 2005 and joined Traci Des Jardins’s James Beard Award-winning team at Jardiniere.  His career continued for nearly a decade in San Francisco, culminating with his appointment as Chef de Cuisine at Roland Passot’s Michelin-starred La Folie. In late-2013, Michael left San Francisco for Los Angeles to open Faith & Flower where he has returned as Executive Chef. Community service in times of need is part of Chef Michael’s makeup. His current ambitious feeding program for those in need is under the banner of Donate to Feed L.A.’s Homeless and Underserved. Chef Michael takes a break from preparing meals and joins us with the details.

This is the Weekend we were scheduled to again be broadcasting live from the 9th Annual Big Island Chocolate Festival at The Westin Hapuna Beach Resort on Hawaii Island’s Kohala Coast. With the ongoing health crisis the Festival hopes to be rescheduled for August 14th & 15th if it’s safe to do so. Tom Cross is the welcoming Hotel Manager at The Westin Hapuna Beach Resort and joins us with the good news that the property will again welcome guests at a “To Be Determined” date as the Hawaii Governor allows with all guest safety precautions in place.

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

Play

Show 371, May 2, 2020: Betty Porto, Vice President of Community and Guest Relations, Porto’s Bakery & Café

Betty Porto in front of the Porto's Bakery Bread RackPorto’s Bakery & Café started modestly in the greater L.A. area in the 1960s and has grown steadily since then becoming a popular, local and revered institution. Founder Rosa Porto’s life took an unexpected turn back at the beginning when she and her family made the difficult decision to leave their beloved Cuba and emigrate to the United States. Out of a job, Rosa relied on her love of baking and began selling cakes out of her house for her neighbors and friends to support her family. Porto’s has gradually grown into five high-volume locations in Glendale, Burbank, Downey, Buena Park, and the newly opened West Covina.

Porto’s is now open for contactless ordering, payment and curbside pick-up. This can be done online or by phone. Also available is the convenient Porto’s Bake-At-Home.

Betty Porto, Vice President of Community and Guest Relations for Porto’s, is our guest.

Play

May 2: Porto’s Bakery & Cafe, Steve Dolinsky, Zapien’s Salsa Grill, Blinking Owl Distillery, Faith & Flower, Westin Hapuna Beach Resort

Podcasts

Segment One: Show Preview with Executive Producer & Co-Host Andy Harris
Segment Two: Betty Porto, Vice President of Community and Guest Relations, Porto’s Bakery & Café
Segment Three: Food Journalist Steve Dolinsky, ABC 7 TV’s (Chicago) “Hungry Hound”
Segment Four: Executive Chef & Co-Proprietor Marco Zapien, Zapien’s Salsa Grill
Segment Five: Chef Andrew Gruel of the Slapfish Restaurant Group with “Ask the Chef”
Segment Six: Robin Christenson, Co-Founder, Blinking Owl Distillery, Santa Ana
Segment Seven: Executive Chef Michael Hung, Faith & Flower, Downtown Los Angeles
Segment Eight: Tom Cross, Hotel Manager, The Westin Hapuna Beach Resort

It’s a time of great concern for all of us and our “SoCal Restaurant Show” mission, until the Covid-19 crisis is fully abated, is to provide reliable and genuinely useful information on how the restaurant business is coping with the rapidly evolving events. With an emphasis on the health, safety and well-being of our listeners we’ll be detailing what the range of services restaurants can now provide to their guests. Creativity and adaptability are at the forefront. We’re doing our level best to keep it upbeat…

Chefs and restaurateurs are honestly the most generous people we know. In times of need they are always the very first in generously giving back and meaningfully supporting their communities. Truly remarkable…Right now restaurants urgently need our support to stay afloat. Kindly keep this in mind and please do what you possibly can (as you can afford) to support a community-focused, local restaurant….

As always, we greatly appreciate you being a part of our loyal listening audience. Truly couldn’t do it without the enthusiastic encouragement of the foodie community.

Porto’s Bakery & Café started modestly in the greater L.A. area in the 1960s and has grown steadily since then becoming a popular, local and revered institution. Founder Rosa Porto’s life took an unexpected turn back at the beginning when she and her family made the difficult decision to leave their beloved Cuba and emigrate to the United States. Out of a job, Rosa relied on her love of baking and began selling cakes out of her house for her neighbors and friends to support her family. Porto’s has gradually grown into five high volume locations in Glendale, Burbank, Downey, Buena Park, and the newly opened West Covina. Porto’s is now open for contactless ordering, payment and curbside pick-up. Betty Porto, Vice President of Community and Guest Relations for Porto’s, is our guest.

Food journalist Steve Dolinsky, ABC 7 TV’s “Hungry Hound” in Chicago, is the recipient of an impressive 13 James Beard Foundation Awards for journalistic excellence. He’s also accomplished in reporting on food and travel in print, radio and podcasting. The James Beard Foundation Awards Gala was scheduled for Chicago at the Lyric Opera on Monday evening, May 4th. It’s now been rescheduled for a to-be-announced date for later in the year. Usually Steve would be sharing his insightful Beard Awards preview with us. Instead he will talk about his informed thoughts on the dining scene in Chicagoland during the health crisis.

Like all restaurants in LA County, Zapien’s Salsa Grill in Pico Rivera is limited to takeout and curbside pick-up options to share its regional Mexican Cuisine with the community. With dine-in service unavailable, Chef Marco Zapien and team are keeping it fun and giving back to the community, while offering some of their classic favorites available for takeout, curbside pick-up and delivery. For over 25 years, The Salsa Grill has been a favorite spot in the Pico Rivera community and beyond and wants to give back. “We want to give back to the community that’s been supporting us for almost 26 years,” said co-owner and Executive Chef, Zapien. We gently pull Chef Marco out of his busy kitchen to talk about all his specials for Cinco de Mayo and Mother’s Day.

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 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. Take-out/delivery when you can surely helps…Of course, the safety of restaurant employees and guests comes first. What about “Code Dates” on fresh & packaged food products? What do they really mean. You certainly don’t want to potentially waste anything or take an unwise chance. We’ll “Ask the Chef.”

The Blinking Owl Distillery in Santa Anna is the very first craft distillery in Orange County. They also are one of the first distilleries in the state of California to hold the Type 74 Craft Distillers License allowing them to operate their tasting room and sell a few bottles of spirits. Blinking Owl crafts Vodka, Gin, several types of Whiskey, and the Scandinavian spirit, Aquavit. “Stay Safely at Home” provisions have necessitated the temporary closing of The Tasting Room. Wanting to continue serving the community and keep their employees on the job Blinking Owl has thoughtfully shifted production to hand sanitizer under the label of Blinking Owl Dirty Bird Hand Sanitizer. So far $25,000 in hand sanitizer has been donated! Joining us from the packaging line for Dirty Bird Hand Sanitizer is Blinking Owl’s Co-founder and Chief Financial Owl, Robin Christenson.

Chef Michael Hung began his culinary career in New York City, where he dropped out of culinary school to do extended stages at acclaimed restaurants Daniel and Aquavit. Michael then followed his heart to San Francisco in 2005 and joined Traci Des Jardins’s James Beard Award-winning team at Jardiniere.  His career continued for nearly a decade in San Francisco, culminating with his appointment as Chef de Cuisine at Roland Passot’s Michelin-starred La Folie. In late-2013, Michael left San Francisco for Los Angeles to open Faith & Flower where he has returned as Executive Chef. Community service in times of need is part of Chef Michael’s makeup. His current ambitious feeding program for those in need is under the banner of Donate to Feed L.A.’s Homeless and Underserved. Chef Michael takes a break from the kitchen and joins us with the details.

This is the Weekend we were scheduled to again be broadcasting live from the 9th Annual Big Island Chocolate Festival at The Westin Hapuna Beach Resort on Hawaii Island’s Kohala Coast. With the ongoing health crisis the Festival hopes to be rescheduled for August 14th & 15th if it’s safe to do so. Tom Cross is the welcoming Hotel Manager at The Westin Hapuna Beach Resort and joins us with the good news that the property will again welcome guests on June 1st

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

Betty Porto in front of the Porto's Bakery Bread RackPorto’s Bakery & Café started modestly in the greater L.A. area in the 1960s and has grown steadily since then becoming a popular, local and revered institution. Founder Rosa Porto’s life took an unexpected turn back at the beginning when she and her family made the difficult decision to leave their beloved Cuba and emigrate to the United States. Out of a job, Rosa relied on her love of baking and began selling cakes out of her house for her neighbors and friends to support her family. Porto’s has gradually grown into five high-volume locations in Glendale, Burbank, Downey, Buena Park, and the newly opened West Covina. Porto’s is now open for contactless ordering, payment and curbside pick-up. Betty Porto, Vice President of Community and Guest Relations for Porto’s, is our guest.

Steve Dolinsky and Andreew GruelAccomplished food journalist Steve Dolinsky, ABC 7 TV’s “Hungry Hound” in Chicago, is the recipient of an impressive 13 James Beard Foundation Awards for journalistic excellence. He’s also accomplished in reporting on food and travel in print, radio and podcasting. The James Beard Foundation Awards Gala was scheduled for Chicago at the Lyric Opera on Monday evening, May 4th. It’s now been rescheduled for an unannounced (as yet) date later in the year.

Usually Steve would be sharing his engaging Beard Awards preview with us. Instead he will talk about his informed thoughts on the dining scene in Chicagoland during the health crisis and what the future may hold.

Marco Zapien of Zapiens Salsa Grill and TaqueriaLike all restaurants in LA County, Zapien’s Salsa Grill in Pico Rivera is limited to takeout and curbside pick-up options to share its regional Mexican Cuisine with the community. With dine-in service unavailable, Chef Marco Zapien and team are keeping it fun and giving back to the community, while offering some of their classic favorites available for takeout, curbside pick-up and delivery.

The most popular special so far is a family meal pack that feeds 4-6 and includes a salad, choice of entrée (Chile Verde, Chile Colorado, Chicharron, Carnitas or Chicken Fajitas), rice, beans, chips, salsa, Tortillas and soft drinks. Plus, anyone who orders this takeout/pick-up special will get 2 pounds of uncooked rice and beans and two rolls of toilet paper, all for only $39.99.

Chef Zapien’s creative giving doesn’t stop there. He’s helping out families with kids with $3 individual kids’ pizzas with the purchase of any entrée. Even more, all entrees come with a free soft drink or coffee.

Recently, Chef Zapien introduced the Corona Survival Kit, including two frozen packs of menudo or pozole, a six pack of beer of choice, two mini (Agave Tequila) shot bottles, one 2-pound bag of uncooked beans, one 2-pound bag of uncooked rice and two rolls of toilet paper.

For over 25 years, The Salsa Grill has been a favorite spot in the Pico Rivera community and beyond and wants to give back. “We want to give back to the community that’s been supporting us for almost 26 years,” said co-owner and Executive Chef, Zapien.

We gently pull Chef Marco out of his busy kitchen to talk about all his specials for Cinco de Mayo and Mother’s Day.

Andy Harris and Andrew Gruel at Cabana 14 at the Cove at Pechanga Resort and CasinoOur 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 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. Take-out/delivery when you can surely helps…Of course, the safety of restaurant employees and guests comes first.

What about those confusing “Code Dates” or “Use By Dates” on fresh & packaged food products. What do they really mean? You certainly don’t want to potentially waste anything right now that’s safely edible. We’ll “Ask the Chef.”

Robin Christenson of Blinking Owl Distillery with her Hand SanitzerThe Blinking Owl Distillery in Santa Ana is the very first craft distillery in Orange County. They also are one of the first distilleries in the state of California to hold the Type 74 Craft Distillers License allowing them to operate their tasting room and sell a few bottles of spirits. Blinking Owl crafts Vodka, Gin, several types of Whiskey, and the Scandinavian spirit, Aquavit.

“Stay Safely at Home” provisions have necessitated the temporary closing of The Tasting Room. Wanting to continue serving the community and keep their employees on the job Blinking Owl has thoughtfully shifted production to hand sanitizer (licensed) under the label of Blinking Owl Dirty Bird Hand Sanitizer. So far $25,000 in hand sanitizer has been generously donated!

Spirits are still available by ordering online.

Joining us from the packaging line for Dirty Bird Hand Sanitizer is Blinking Owl’s Co-founder and Chief Financial Owl, Robin Christenson.

Michael Hung of Faith and FlowerChef Michael Hung began his culinary career in New York City, where he dropped out of culinary school to do extended stages at acclaimed restaurants Daniel and Aquavit. Michael then followed his heart to San Francisco in 2005 and joined Traci Des Jardins’s James Beard Award-winning team at Jardiniere.  His career continued for nearly a decade in San Francisco, culminating with his appointment as Chef de Cuisine at Roland Passot’s Michelin-starred La Folie. In late-2013, Michael left San Francisco for Los Angeles to open Faith & Flower where he has returned as Executive Chef.

Community service in times of need is part of Chef Michael’s makeup. His current ambitious feeding program for those in need is under the banner of Donate to Feed L.A.’s Homeless and Underserved. Chef Michael takes a break from the kitchen and joins us with the critical details.

Tom Cross of the Westin Hapuna Beach ResortThis is the Weekend we were scheduled to again be broadcasting live from the 9th Annual Big Island Chocolate Festival at The Westin Hapuna Beach Resort on Hawaii Island’s Kohala Coast. With the current health crisis still ongoing the Festival hopes to be rescheduled for August 14th & 15th if it’s safe to do so. Tom Cross is the welcoming Hotel Manager at The Westin Hapuna Beach Resort and joins us with the good news that the property will again be welcoming guests on June 1st.

The Westin Hapuna Beach Resort completed an ambitious $50 million renovation last year. It’s part of the renown Mauna Kea Resort on the Island of Hawaii.

Podcasts

Segment One: Show Preview with Executive Producer & Co-Host Andy Harris
Segment Two: Betty Porto, Vice President of Community and Guest Relations, Porto’s Bakery & Café
Segment Three: Food Journalist Steve Dolinsky, ABC 7 TV’s (Chicago) “Hungry Hound”
Segment Four: Executive Chef & Co-Proprietor Marco Zapien, Zapien’s Salsa Grill
Segment Five: Chef Andrew Gruel of the Slapfish Restaurant Group with “Ask the Chef”
Segment Six: Robin Christenson, Co-Founder, Blinking Owl Distillery, Santa Ana
Segment Seven: Executive Chef Michael Hung, Faith & Flower, Downtown Los Angeles
Segment Eight: Tom Cross, Hotel Manager, The Westin Hapuna Beach Resort

Show 333, July 20, 2019: Show Preview with Co Host Andy Harris

Now an intriguing preview of Saturday’s mouthwatering show.

It’s not, with profuse apologies, for dieters. If we’re successful we will always leave you incredibly hungry and thirsty. In our case that’s probably a pretty good thing… As always, we greatly appreciate you being a part of our loyal listening audience. Couldn’t do it without you.

The 6th annual Stu and the Kids Flavors of Asia Food Fest Fundraiser, an exceptional Thai-flavored Food & Wine Festival hosted by Chef Stuart Skversky with the help of his friends, returns to Vibiana in Downtown Los Angeles on Sunday, August 4, 2019. The event is a rare chance to experience original dishes created by Los Angeles’ Asian-food-loving chefs expressed through Far East influences and personal styles that have impressed guests since the inception of the event in 2014. All of the proceeds from this benefit are used towards scholarships for university education to help underserved and orphaned Hill Tribe kids in Chiang Mai, Thailand. <strong>Chef Stu and Host Chef Neal Fraser of Redbird & Vibiana crack the coconut for us.

Love and Salt is a restaurant story that begins with Cafe Pierre, a local classic restaurant birthed by Guy Gabriele in 1977 to bring a taste of France to Los Angeles’ South Bay. While Cafe Pierre was a beloved part of the community for nearly 37 years, in 2014, Guy and his daughter Sylvie Gabriele, now the owner of Love & Salt, closed the restaurant to bring new life to the iconic space with a new look and Italian flair. As of last year a creative new chef (Chris Feldmeier ex- Moruno) is behind the stoves. We now chat with Chef Chris Feldmeier about the enhancements in the menu.

Descanso is a modern taqueria in that it celebrates authentic Mexican flavors and recipes executed on a traditional plancha and prepared a la minute in front of you, in a full-service setting. Concept creator and proprietor Rob Arellano pulled from his own Mexican heritage to create a never-before-seen restaurant experience rooted in nostalgia and comfort, that speaks to how we live and eat today. You, our guest, will come face to face with the chef as Mexican classics are made to order in a lively setting that brings in the smells, sounds and energy of a busy Mexican town.” Descanso was one of Orange Coast Magazine’s 2019 Best New Restaurants. Rob Arellano is our guest.

Time for another refreshing & effervescent installment of “Ask the Brewers” where we answer listeners’ questions about craft beer. Joining us is Golden Road’s uber-accomplished Brewmaster, Victor Novak and Anaheim Head Brewer Steven Torres.

Porto’s Bakery & Café started modestly in the greater L.A. area in the 1960s and has grown steadily since then becoming a popular, local and revered institution. Founder Rosa Porto’s life took an unexpected turn back at the beginning when she and her family made the difficult decision to leave their beloved Cuba and emigrate to the United States. Out of a job, Rosa relied on her love of baking and began selling cakes out of her house for her neighbors and friends to support her family. Porto’s has gradually grown into five existing locations in Glendale, Burbank, Downey, Buena Park, and the newly opened West Covina. Betty Porto, Vice President of Community and Guest Relations for Porto’s is our guest.

All of this and heaping helpings of extra deliciousness on this week’s not-to-miss show!

Play

Show 333, July 20, 2019: Betty Porto, Vice President, Community Relations, Porto’s Bakery & Cafe

Betty Porto in front of the Porto's Bakery Bread RackPorto’s Bakery & Café started modestly in the greater L.A. area in the 1960s and has grown steadily since then becoming a popular, local institution. Founder Rosa Porto’s life took an unexpected turn back then when she and her family made the difficult decision to leave their beloved Cuba and emigrate to the United States. Out of a job, Rosa relied on her love of baking and began selling cakes out of her house for her neighbors and friends to support her family.

Porto’s has gradually (and deliberately) grown into five existing locations in Glendale, Burbank, Downey, Buena Park, and the newly opened West Covina. Northridge is on the horizon.

“Rosa’s recipes and high standards continue to be carried on by her family, reflective of her motto “quality is the number one ingredient in everything we do”.”

Newly launched from Porto’s is “We Make It, You Bake It.” Also known as Porto’s Bake at Home.

“We now ship nationwide our best-selling pastries unbaked, frozen, and direct to you so you can bake them fresh in your own oven! It’s like having a Porto’s Bakery in your home! Congrats, you are now a Porto’s Pastry Chef. Feel free to take all the credit.”

The initial menu is Potato Balls, Guava Strudel, Chicken Empanadas, Chocolate Chip Cookies, Cheese Rolls, Guava & Cheese Strudel, Meat Pies, Sprinkledoodle Cookies and Dulce de Leche Bestio Cookies.

Betty Porto, Vice President of Community and Guest Relations for Porto’s is our guest.

Play

July 20: Stu & the Kids, Love & Salt, Descanso, Golden Road Brewing, Porto’s Bakery

Podcasts

Segment One: Show Preview with Co-Host Andy Harris
Segment Two: Stu and The Kids Flavors of Asia Food Fest Fundraiser
Segment Three: Executive Chef Chris Feldmeier, Love & Salt, Manhattan Beach
Segment Four: Proprietor Rob Arellano, Descanso – A Modern Taqueria, Costa Mesa Part One
Segment Five: Proprietor Rob Arellano, Descanso – A Modern Taqueria, Costa Mesa Part Two
Segment Six: Golden Road Brewing Co’s Brewmaster Victor Novak and Anaheim Head Brewer Steven Torres Part One
Segment Seven: Golden Road Brewing Co’s Brewmaster Victor Novak and Anaheim Head Brewer Steven Torres Part Two
Segment Eight: Betty Porto, Vice President, Community Relations, Porto’s Bakery & Cafe

Now intriguing preview of this Saturday’s mouthwatering show.

It’s not, with profuse apologies, for dieters. If we’re successful we will always leave you incredibly hungry and thirsty. In our case that’s probably a pretty good thing… As always, we greatly appreciate you being a part of our loyal listening audience. Couldn’t do it without you.

The 6th annual Stu and The Kids Flavors of Asia Food Fest Fundraiser, an exceptional Thai-flavored Food & Wine Festival hosted by Chef Stuart Skversky with the help of his friends, returns to Vibiana in Downtown Los Angeles on Sunday, August 4, 2019. The event is a rare chance to experience original dishes created by Los Angeles’ Asian-food-loving chefs expressed through Far East influences and personal styles that have impressed guests since the inception of the event in 2014. All of the proceeds from this event are used towards scholarships for university education to help underserved and orphaned Hill Tribe kids in Chiang Mai, Thailand. Chef Stu and Host Chef Neal Fraser crack the coconut for us.

Love and Salt is a restaurant story that begins with Cafe Pierre, a local classic restaurant birthed by Guy Gabriele in 1977 to bring a taste of France to Los Angeles’ South Bay. While Cafe Pierre was a beloved part of the community for nearly 37 years, in 2014, Guy and his daughter Sylvie Gabriele, now the owner of Love & Salt, closed the restaurant to bring new life to the iconic space with a new look and Italian flair. As of last year a creative new chef (Chris Feldmeier ex- Moruno) is behind the stoves. We now chat with Chef Chris Feldmeier about the enhancements in the menu.

“Descanso is a modern taqueria in that it celebrates authentic Mexican flavors and recipes executed on a traditional plancha and prepared a la minute in front of you, in a full -service setting. Concept creator and proprietor Rob Arellano pulled from his own Mexican heritage to create a never-before-seen restaurant experience rooted in nostalgia and comfort, that speaks to how we live and eat today, You, our guest, will come face to face with the chef as Mexican classics are made to order in a lively setting that brings in the smells, sounds and energy of a busy Mexican town.” Descanso was one of Orange Coast Magazine’s 2019 Best New Restaurants. Rob Arellano is our guest.

Time for another effervescent installment of “Ask the Brewers” where we answer listeners’ questions about craft beer. Joining us is Golden Road’s uber-accomplished Brewmaster, Victor Novak and Anaheim Head Brewer Steven Torres.

Porto’s Bakery & Café started modestly in the greater L.A. area in the 1960s and has grown steadily since then becoming a popular, local and revered institution. Founder Rosa Porto’s life took an unexpected turn back at the beginning when she and her family made the difficult decision to leave their beloved Cuba and emigrate to the United States. Out of a job, Rosa relied on her love of baking and began selling cakes out of her house for her neighbors and friends to support her family. Porto’s has gradually grown into five existing locations in Glendale, Burbank, Downey, Buena Park, and the newly opened West Covina. Betty Porto, Vice President of Community and Guest Relations for Porto’s is our guest.

All of this and heaping helpings of extra deliciousness on this week’s not-to-miss show!

Stuart Skversky of Stu and the KidsThe 6th annual Stu and The Kids Flavors of Asia Food Fest Fundraiser, an exceptional Thai-flavored Food & Wine Festival hosted by Chef Stuart Skversky with the help of his friends, returns to Vibiana in Downtown Los Angeles on Sunday, August 4, 2019. The event is a rare chance to experience original dishes created by Los Angeles’ Asian-food-loving chefs expressed through Far East influences and personal styles that have impressed guests since the inception of the event in 2014. All of the proceeds from this event are used towards scholarships for university education to help underserved and orphaned Hill Tribe kids in Chiang Mai, Thailand.

“In 2009, Stuart Skversky, a graduate of the Culinary Institute of America and rising-star chef, made a dramatic life change by giving up a promising culinary career in Los Angeles to move to Chiang Mai, becoming a full-time volunteer at the Wat Don Chan (a local Buddhist temple), teaching local children English, cooking and baking. Recognizing a need to help prepare these at-risk Hill Tribe kids following their graduation, he founded Stu and The Kids to better prepare them for adulthood, help them get into a university or technical college and give them the tools for an independent future. Funds raised go directly to the children’s education, school uniforms, supplies, housing, food and tuition for higher education.”

Neal Fraser of RedbirdNow in their ninth year of fundraising throughout the world, Stu and The Kids has raised over $658,000 for the charity, including last year’s astounding record of $164,000 accumulated from the Los Angeles festival, in addition to fundraising on the east coast and online donations during 2018. Stu and The Kids supervises thirty-six kids, including sixteen that received 4-year scholarships in 2018 to support education and jobs in accounting, business management, in-home elder care, cooking and fashion and textiles and two with continuing 2-year master degree programs. The charity hopes to increase the awards to twenty more four-year university scholarships in the coming year.

VIP ticket purchasers will have early entrance at 2:30 p.m. to meet and chat with the chefs and receive a Stu and The Kids tote bag filled with special gifts including a signed copy of Jet Tila‘s new cookbook, 101 Epic Dishes, a collectible Stu and the Kids baseball hat and much more.

Chef Stu and Host Chef Neal Fraser crack the coconut for us.

Chris Feldmeier of Love and SaltLove and Salt is a restaurant story that begins with Cafe Pierre, a local classic restaurant birthed by Guy Gabriele in 1977 to bring a taste of France to Los Angeles’ South Bay. While Cafe Pierre was a beloved part of the community for nearly 37 years, in 2014, Guy and his daughter Sylvie Gabriele, now the owner of Love & Salt, closed the restaurant to bring new life to the iconic space with a new look and Italian flair. As of last year a creative new chef (Chris Feldmeier ex-Moruno) is behind the stoves.

Christopher Feldmeier began cooking as a child when he simply asked his mother to make breakfast. She replied by saying, “I will buy you anything you want to cook, but you are going to make it yourself.” That first breakfast sparked a passion and adoration for cooking, which grew into an undeniable desire to learn more.

Searching for a more dynamic culinary landscape after culinary school and time in the San Diego fine-dining scene, Feldmeier relocated to Los Angeles and began working at the former Campanile restaurant. He quickly moved into a Sous Chef position, spending four years working collaboratively with seminal Los Angeles chefs Nancy Silverton and Mark Peel at the legendary establishment. During his tenure at Campanile, Feldmeier met his wife, James Beard award-winning pastry chef Dahlia Narvaez, as well as his future business partner David Rosoff.

In 2007, Feldmeier left Campanile to join Silverton, Narvaez and Rosoff in opening the Michelin-starred Osteria Mozza. Feldmeier served as the Chef de Cuisine of this award-winning institution and consultant to Eataly until his departure in 2013 to pursue his own concept with Rosoff. After becoming immersed in Spanish culture and its gastronomic implications, in January of 2016, Feldmeier and Rosoff opened Moruno at The Original Farmers Market. Early on, the highly accoladed spot received a 3-star review from LA Weekly food critic Besha Rodell while former New York Times Food Critic and Gourmet Magazine editor-in-chief Ruth Reichl praised Feldmeier’s food as “spectacular”. In October of 2016, Moruno unfortunately closed.

With his passion for culinary innovation, Feldmeier subsequently partnered with the Gabriele Family to begin conceptualizing the next iteration of Guy’s beloved Redondo Beach restaurant, Zazou which re-opened as Gabi James in April 2018 boasting a menu featuring Spanish and Coastal French cuisine infused with California soul.

In September 2018, Feldmeier assumed the role of executive chef at Love & Salt in Manhattan Beach while continuing his involvement with Gabi James. In this role, Feldmeier works closely with Love & Salt owner Sylvie Gabriele to bring their shared vision for the Italian-inspired menu to life.

We now chat with Chef Chris Feldmeier about the enhancements in the menu.

Rob Arellano of Descanso RestaurantDescanso is a modern taqueria in that it celebrates authentic Mexican flavors and recipes executed on a traditional plancha and prepared a la minute in front of you, in a full-service setting. Concept creator and proprietor Rob Arellano pulled from his own Mexican heritage to create a never-before-seen restaurant experience rooted in nostalgia and comfort, that speaks to how we live and eat today, You, our guest, will come face to face with the chef as Mexican classics are made to order in a lively setting that brings in the smells, sounds and energy of a busy Mexican town.” Descanso was recognized as one of Orange Coast Magazine’s 2019 Best New Restaurants.

“With Chef Sergio Ortega at the helm in the Kitchen, Descanso presents Classic Central Mexico street-inspired cuisine, rife with bold flavors and the freshest, seasonal ingredients in dishes that are complex and layered with history and flavor.”

“The menu at Descanso features artful dishes that successfully marry tradition with modernity. The cuisine is inspired by the Taquerias of Chef Ortega’s childhood. As someone who grew up from humble origins with access to limited ingredients, Chef Ortega is dedicated to cooking with seasonal ingredients, sustainable seafood and humanely raised meats. Salsas are made fresh daily. Meats and vegetables are cooked in front of guests on a traditional plancha. Guests can enjoy tacos, quesadillas, and alambres; made with options ranging from Angus steak, carnitas, pollo and al pastor, to mahi mahi, shrimp and relleno chile.”

Rob Arellano is our guest.

Steven Torres and Victor Novak at the KLAA StudiosTime for another effervescent installment of Ask the Brewers” where we answer listeners’ questions about craft beer. Joining us is Golden Road’s uber-accomplished Brewmaster, Victor Novak and Anaheim Head Brewer Steven Torres.

What are the best picks for the satisfying beers of Summer? We’ll find out from the brewers. We’ll also talk about aging craft beer in former, and repurposed, bourbon, whiskey and tequila barrels.

Betty Porto in front of the Porto's Bakery Bread RackPorto’s Bakery & Café started modestly in the greater L.A. area in the 1960s and has grown steadily since then becoming a popular, local institution. Founder Rosa Porto’s life took an unexpected turn back then when she and her family made the difficult decision to leave their beloved Cuba and emigrate to the United States. Out of a job, Rosa relied on her love of baking and began selling cakes out of her house for her neighbors and friends to support her family.

Porto’s has gradually grown into five existing locations in Glendale, Burbank, Downey, Buena Park, and the newly opened West Covina.

“Rosa’s recipes and high standards continue to be carried on by her family, reflective of her motto “quality is the number one ingredient in everything we do”.”

Betty Porto, Vice President of Community and Guest Relations for Porto’s is our guest.

Newly launched from Porto’s is “We Make It, You Bake It.”

“We now ship nationwide our best-selling pastries unbaked, frozen, and direct to you so you can bake them fresh in your own oven! It’s like having a Porto’s Bakery in your home! Congrats, you are now a Porto’s Pastry Chef. Feel free to take all the credit.”

The initial menu is Potato Balls, Guava Strudel, Chicken Empanadas, Chocolate Chip Cookies, Cheese Rolls, Guava & Cheese Strudel, Meat Pies, Sprinkledoodle Cookies and Dulce de Leche Bestio Cookies.

Podcasts

Segment One: Show Preview with Co-Host Andy Harris
Segment Two: Stu and The Kids Flavors of Asia Food Fest Fundraiser
Segment Three: Executive Chef Chris Feldmeier, Love & Salt, Manhattan Beach
Segment Four: Proprietor Rob Arellano, Descanso – A Modern Taqueria, Costa Mesa Part One
Segment Five: Proprietor Rob Arellano, Descanso – A Modern Taqueria, Costa Mesa Part Two
Segment Six: Golden Road Brewing Co’s Brewmaster Victor Novak and Anaheim Head Brewer Steven Torres Part One
Segment Seven: Golden Road Brewing Co’s Brewmaster Victor Novak and Anaheim Head Brewer Steven Torres Part Two
Segment Eight: Betty Porto, Vice President, Community Relations, Porto’s Bakery & Cafe

Show 242, September 30, 2017: Show Preview with Co-Host Andy Harris

Now an appetizing preview of Saturday, September 30th’s tantalizing show. It’s not, with profuse apologies, for dieters. If we’re successful we will always leave you incredibly hungry and thirsty. In our case, upon careful reflection, that’s probably a pretty good thing…

Porto’s Bakery on the Westside? For the very first time Porto’s is temporarily making a limited engagement appearance (on now through March 4, 2018) at the Annenberg Space for Photography (Century City) in the Dona Dulce Café in connection with the Cuba Is photography exhibit. Betty Porto joins us with the sweet details.

Upon learning that rice and bread were the culprits for her husband’s Type 2 diabetes, entrepreneur Deepa Thomas deconstructed and reinvented her native Indian cuisine. She slow-carbonized family recipes, used Western cooking techniques, incorporated breaking-news research on gut health and weight loss, and even drew from her grandfather’s Ayurvedic wisdoms. After three months, Deepa lost twenty-five pounds and freed her husband from a ten-year-long routine of insulin shots. The impressive result is documented in Deepa’s Secrets – Slow Carb New Indian Cuisine. We’ll meet her.

Kenyon Paar is the seasoned General Manager of the historic Five Crowns in Corona del Mar as well as the adjacent SideDoor. Both are still refreshingly Family-owned. Upcoming is Porktoberfest and the much-anticipated, festive Holiday season activities at both establishment. Congrats to Kenyon, our guest, on her year anniversary at Five Crowns and SideDoor.

Jonathan Melendez, a C-CAP graduate, is a food photographer, blogger, cook, baker, recipe developer and the author of The Slider Effect – You Can’t Eat Just One. “Break out of that burger rut, and switch things up with sliders for breakfast, lunch or dinner.” Chef Jonathan joins us sharing all the proven tricks to true slider nirvana.

Los Angeles’ itinerary for The James Beard Foundation’s 5th Annual Taste America Los Angeles will kick off on Friday, October 6 at Vibiana with A Night of Culinary Stars, an exclusive dining event benefiting the James Beard Foundation. The evening will begin with a reception filled with cocktails and hors d’oeuvres from local chefs and restaurateurs, including Evan Funke (Felix, Venice), Justin Hilbert (Maude, Beverly Hills), Sara Kramer (Kismet, Los Angeles), Amanda Chapman and Johnny Ray Zone (Howlin’ Ray’s, Los Angeles) and David Schlosser (Shibumi, Los Angeles) as well as host chef Neal Fraser (Shibumi, Los Angeles). Afterwards, guests will be seated for an extraordinary one-night-only dinner prepared by Taste America All-Star & James Beard Award-Winner Barbara Lynch (Barbara Lynch Gruppo, Boston) along with Local Star Michael Cimarusti (Providence and Connie and Ted’s, Los Angeles) and pastry chef Shannon Swindle (Craft Los Angeles, Los Angeles). Host Chef Neal Fraser joins us with the details.

Laura Donadoni is our resident expert wine ambassador when it comes to selections from her native Italy. This time we’re talking about the wines of Lugana D.O.C. from the Lombardy region of Italy. The grape is turbiana.

What’s the recipe for a really successful wine dinner? On Oct. 12th Café del Rey in Marina del Rey is hosting a very special Wines of Italy Dinner presented by Italian wine authority Laura Donadoni. General Manager Brian Cousins and Executive Chef David Vilchez join in the conversation. We’ll learn how the menu is created and how the Italian wine pairings are conceived

All of this and heaping helpings of extra deliciousness on this week’s show!

Play