Tag Archives: Bjoern Risse

Show 418, March 27, 2021: Show Preview with Executive Producer & Co-Host Andy Harris

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We’re previewing the show with Executive Producer & Co-Host Andy Harris.

The Ranch Restaurant in Anaheim is, again, available for full service dine-in for lunch and dinner on an open-air patio and with inside dining (as allowable) with proper social distancing between tables. To-Go meals are also on the menu. “The Ranch Restaurant, under the culinary direction of Chef Michael Rossi, features true American regional cuisine. It’s cooking from scratch with the finest ingredients possible to capture the rustic style of wine country and the freshest flavors of the farm. The Ranch honors California’s great ranches, farms and dairies, the artisan bread bakers and cheese and wine makers. Their seasonally driven menu showcases the freshest produce in season – as nature intended. The emphasis is on farm to table, fresh organically grown fruits and vegetables from local farms and from The Ranch’s own ranch in the Santa Ana Mountains.” Executive Chef Michael Rossi joins us from The Ranch.

We met restaurateur Bjoern Risse previously with his Rasselbock Kitchen and Beer Garden in Mar Vista and Long Beach. His latest venture is Long Beach’s Wood & Salt Tavern. At Wood & Salt Tavern the focus is on pasta, made in house, by hand, everyday and fish, seafood & fine meats from their wood fired grill. Think Charred Corn Croquetas with pickled fresno chile, garlic aioli and ricotta salata, and Tagliatelle with beef, pork and veal ragu sprinkled with parmigiano. It’s a local, neighborhood restaurant with elevated fare located in Bixby Knolls (Long Beach.) At present it’s dinner-only, 7 days. Restaurateur Bjoern Risse is our guest.

“For years, vintners have coveted a stretch of land in the western end of Santa Barbara’s Santa Rita Hills AVA known to have the perfect microclimate, soils, and exposure to grow world-class Pinot Noir. In 1999, fulfilling a long-held dream of owner Bob Davids, this sought-after stretch of land became Sea Smoke Vineyard.” “At Sea Smoke, our objective is to produce the best Pinot Noir possible from our unique vineyard site. Located on south-facing hillside bluffs, our estate vineyard benefits from excellent sun exposure – producing grapes with optimum flavor, color and tannin development.” Victor Gallegos, Sea Smoke’s Vice President and General Manager gently pulls the cork on all things Sea Smoke for us.

“For over forty years, Restaurateur Piero Selvaggio (Valentino and Valentino Restaurant Group) and Restaurateur/Chef Celestino Drago of the famed Drago Brothers have been close friends, colleagues, and competitors in the thriving Los Angeles dining scene. Now, their longstanding relationship has transcended to a proprietary level as Chef Celestino Drago officially welcomed Piero Selvaggio to Drago Centro in Downtown Los Angeles last year as new Managing Partner!” Now that Drago Centro has reopened again for pampered, evening patio and inside dining Piero Selvaggio returns with the timely update.

“Winemakers and restaurateurs agree. There’s an art to preserving wine. While you may have heard it’s important to let wine “breathe,” this causes oxygen to degrade the bottle the longer it’s been opened. Oxidation can spoil opened bottles of wine as quickly as 24 hours after opening.” “Argon gas is the preferred method by winemakers to prevent oxidation that spoils wine. ArT Wine Preserver® is an affordable, recyclable wine saver (packaged in a convenient can) that uses pure argon gas to displace oxygen.” ArT Wine Preserver® Founder Ryan Frederickson joins us.

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 during the early stages of recovery which remains a genuine concern. Restaurants in Southern California are finally again allowed to operate for outside/patio dining and inside dining at reduced capacities with all the requisite COVID 19 safety precautions. We’ll “Ask the Chef.” The recently passed American Rescue Plan Act of 2021 importantly includes a $28.6 billion dollar relief fund designated to assist independent local restaurants, bars, food trucks and street vendors. What impact will it have? Chef Andrew thoughtfully weighs in.

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

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Show 418, March 27, 2021: Restaurateur Bjoern Risse, Wood & Salt, Long Beach

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Bjoern Risse of Rasslebock Kitchen and Beer Garden

We met restaurateur Bjoern Risse previously with his Rasselbock Kitchen and Beer Garden in Mar Vista and Long Beach. His latest venture is Long Beach’s Wood & Salt Tavern.

At Wood & Salt Tavern, under the culinary direction of Chef Brian Lavin, the focus is on pasta, made in house, by hand, everyday and fish, seafood & fine meats from their wood fired grill. Think Charred Corn Croquetas with pickled fresno chile, garlic aioli and ricotta salata, and Tagliatelle with beef, pork and veal ragu sprinkled with parmigiano.

“Things just fell into place, here…Chef Brian’s restaurant experience in Baltimore is an ideal fit for the menu concept we wanted to create for Wood & Salt Tavern. We’re happy to welcome him to the German Gastro Management family of restaurants,” said Bjoern Risse, co-owner of Wood & Salt Tavern, Wirtshaus, and the two Rasselbock locations.

“Wood & Salt Tavern’s beverage menus are more wine-centric than the restaurant’s beer-focused German siblings, with a world wine list to complement the food menus. Wines are offered by the glass and by the bottle, in three different price tiers. All craft, draft and bottled beers represent staff picks from both international and craft brewers, and all are similarly aligned with the food menus and restaurant concept.” A full liquor license is pending.

It’s a local neighborhood restaurant with elevated cuisine located in Bixby Knolls (Long Beach.) At present it’s dinner-only, 7 days.

Restaurateur Bjoern Risse joins us.

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March 27: The Ranch Restaurant, Wood & Salt Tavern, Sea Smoke Vineyard, Drago Centro, ArT Wine Preserver

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Podcasts

Segment One: Show Preview with Executive Producer & Co-Host Andy Harris
Segment Two: Executive Chef Michael Rossi, The Ranch Restaurant, Anaheim
Segment Three: Restaurateur Bjoern Risse, Wood & Salt, Long Beach
Segment Four: Victor Gallegos, Vice President & General Manager, Sea Smoke Estate Vineyard Part One
Segment Five: Victor Gallegos, Vice President & General Manager, Sea Smoke Estate Vineyard Part Two
Segment Six: Restaurateur Piero Selvaggio, Managing Partner, Drago Centro, Los Angeles
Segment Seven: ArT Wine Preserver® Founder Ryan Frederickson
Segment Eight: Co-Host Chef Andrew Gruel of the Slapfish Restaurant Group with “Ask the Chef”

We’re previewing the show with Executive Producer & Co-Host Andy Harris.

The Ranch Restaurant in Anaheim is, again, available for full service dine-in for lunch and dinner on an open-air patio and with inside dining with proper social distancing between tables. To-Go meals are also on the menu. The Ranch Restaurant, under the culinary direction of Chef Michael Rossi, features true American regional cuisine. It’s cooking from scratch with the finest ingredients possible to capture the rustic style of wine country and the freshest flavors of the farm. The Ranch honors California’s great ranches, farms and dairies, the artisan bread bakers and cheese and wine makers. Their seasonally driven menu showcases the freshest produce in season – as nature intended. The emphasis is on farm to table, fresh organically grown fruits and vegetables from local farms and from The Ranch’s own ranch in the Santa Ana Mountains. Executive Chef Michael Rossi joins us from The Ranch.

We met restaurateur Bjoern Risse previously with his Rasselbock Kitchen and Beer Garden in Mar Vista and Long Beach. His latest venture is Long Beach’s Wood & Salt Tavern. At Wood & Salt Tavern the focus is on pasta, made in house, by hand, everyday and fish, seafood & fine meats from their wood fired grill. Think Charred Corn Croquetas with pickled fresno chile, garlic aioli and ricotta salata, and Tagliatelle with beef, pork and veal ragu sprinkled with parmigiano. It’s a local, neighborhood restaurant with elevated fare located in Bixby Knolls (Long Beach.) At present it’s dinner-only, 7 days. Restaurateur Bjoern Risse is our guest.

“For years, vintners have coveted a stretch of land in the western end of Santa Barbara’s Santa Rita Hills AVA known to have the perfect microclimate, soils, and exposure to grow world-class Pinot Noir. In 1999, fulfilling a long-held dream of owner Bob Davids, this sought-after stretch of land became Sea Smoke Vineyard.” “At Sea Smoke, our objective is to produce the best Pinot Noir possible from our unique vineyard site. Located on south-facing hillside bluffs, our estate vineyard benefits from excellent sun exposure – producing grapes with optimum flavor, color and tannin development.” Victor Gallegos, Sea Smoke’s Vice President and General Manager gently pulls the cork on all things Sea Smoke for us.

“For over forty years, Restaurateur Piero Selvaggio (Valentino and Valentino Restaurant Group) and Restaurateur/Chef Celestino Drago of the famed Drago Brothers have been close friends, colleagues, and competitors in the thriving Los Angeles dining scene. Now, their longstanding relationship has transcended to a proprietary level as Chef Celestino Drago officially welcomed Piero Selvaggio to Drago Centro in Downtown Los Angeles last year as new Managing Partner!” Now that Drago Centro has reopened again for pampered, evening patio dining Piero Selvaggio returns with the timely update.

“Winemakers and restaurateurs agree. There’s an art to preserving wine. While you may have heard it’s important to let wine “breathe,” this causes oxygen to degrade the bottle the longer it’s been opened. Oxidation can spoil opened bottles of wine as quickly as 24 hours after opening.” “Argon gas is the preferred method by winemakers to prevent oxidation that spoils wine. ArT Wine Preserver® is an affordable, recyclable wine saver (packaged in a convenient can) that uses pure argon gas to displace oxygen.” ArT Wine Preserver® Founder Ryan Frederickson joins us.

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 during the early stages of recovery which remains a genuine concern. Restaurants in Southern California are finally again allowed to operate for outside/patio dining and inside dining at reduced capacities with all the requisite COVID 19 safety precautions. We’ll “Ask the Chef.” The recently passed American Rescue Plan Act of 2021 importantly includes a $28.6 billion dollar relief fund designated to assist independent local restaurants, bars, food trucks and street vendors. What impact will it have ? Chef Andrew thoughtfully weighs in.

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

Michael Rossi of the Ranch Restaurant and Saloon

The Ranch Restaurant in Anaheim is, again, available for full service dine-in for lunch and dinner on an open-air patio and with inside dining (at a reduced capacity) with proper social distancing between tables. To-Go meals are also on the menu.

The Ranch Restaurant features true American regional cuisine. It’s cooking from scratch with the finest ingredients possible to capture the rustic style of wine country and the freshest flavors of the farm. The Ranch honors California’s great ranches, farms and dairies, the artisan bread bakers and cheese and wine makers. Their seasonally driven menu showcases the freshest produce in season – as nature intended. The emphasis is on farm to table, fresh organically grown fruits and vegetables from local farms and from The Ranch’s own ranch in the Santa Ana Mountains.”

“In the kitchen, brothers Michael Rossi (Executive Chef) and Dave Rossi (Pastry Chef) create menus that journey between classic dishes and elevated interpretations of global fare.”

Executive Chef Michael Rossi joins us from The Ranch.

Bjoern Risse of Rasslebock Kitchen and Beer Garden

We met restaurateur Bjoern Risse previously with his Rasselbock Kitchen and Beer Garden in Mar Vista and Long Beach. His latest venture is Long Beach’s Wood & Salt Tavern.

At Wood & Salt Tavern the focus is on pasta, made in house, by hand, everyday and fish, seafood & fine meats from their wood fired grill. Think Charred Corn Croquetas with pickled fresno chile, garlic aioli and ricotta salata, and Tagliatelle with beef, pork and veal ragu sprinkled with parmigiano. It’s a local neighborhood restaurant with elevated cuisine located in Bixby Knolls (Long Beach.) At present it’s dinner-only, 7 days.

Restaurateur Bjoern Risse joins us.

Victor Gallegos of Sea Smoke

“For years, vintners have coveted a stretch of land in the western end of Santa Barbara’s Santa Rita Hills AVA known to have the perfect microclimate, soils, and exposure to grow world-class Pinot Noir. In 1999, fulfilling a long-held dream of owner Bob Davids, this sought-after stretch of land became Sea Smoke Vineyard.”

“At Sea Smoke, our objective is to produce the best Pinot Noir possible from our unique vineyard site. Located on south-facing hillside bluffs, our estate vineyard benefits from excellent sun exposure – producing grapes with optimum flavor, color and tannin development. The heat generated during the day is moderated each evening by a marine fog layer (sea “smoke”), which travels up the Santa Ynez River canyon, cooling the vines and resulting in a longer ripening period. This extended ‘hangtime’ allows the grape tannins to fully ripen prior to harvest, creating wines that are rich and supple.”

“Our pursuit of great Pinot Noir can also be seen in the meticulous management of our estate vineyard. We strive for low crop yields and small grape clusters of intense flavor. To this end, our rich clay soils are planted with ten, top-quality Pinot Noir clones on vigor reducing rootstocks. While we employ the latest technology in the vineyard to help us achieve vine balance and vigor reduction, we also recognize that technology is no replacement for skilled people.”

“Every one of our vines receives personal handling from our vineyard crew seven to eight times each year – every vine. As stewards of this remarkable piece of land, we are also dedicated to its long-term wellbeing. In this spirit, we have been farming Sea Smoke sustainably since 2003, and now farm 80 acres biodynamically, including the blocks destined for our Sea Smoke Chardonnay and Sea Spray Blanc de Noirs.”

“Every growing season, our winemaking team works to determine the optimum timing for the harvest of each block. After hand harvesting, grapes are brought to the winery for destemming and table sorting. During this process each lot is carefully studied, taking into consideration parameters such as fruit integrity, clonal characteristics and soil profile, before proceeding with fermentation. Each block and clone combination is kept separate throughout the winemaking process, enabling us to develop an intimate knowledge of how they respond to specific barrels in our cellar. These individual lots form the basis of a complex flavor palette from which final blending decisions are made by our team.”

“To ensure our loyal customers access to these limited-production wines, we have created The List. Simple and fair, The List is an uncomplicated allocation system offering members the opportunity to purchase our wines. Although production of Sea Smoke is limited and they can be difficult to find, joining The List guarantees your allocation. Unlike wine clubs, there is absolutely no purchase commitment and no cost to join.”

Victor Gallegos, Sea Smoke’s ling-time Vice President and General Manager gently pops the cork on 2015 Sea Smoke “Sea Spray” Blanc de Noirs for us.

Piero Salvaggio of Drago Centro

“For over forty years, Restaurateur Piero Selvaggio (Valentino and Valentino Restaurant Group) and Restaurateur / Chef Celestino Drago of the famed Drago Brothers have been close friends, colleagues, and competitors in the thriving Los Angeles dining scene. Now, their longstanding relationship has transcended to a proprietary level as Chef Celestino Drago officially welcomed Piero Selvaggio to Drago Centro in Downtown Los Angeles last year as new Managing Partner!”

“Originally from Sicily, both Piero and Celestino met over forty years ago in Los Angeles when Celestino first came to the states. Piero opened the renowned Valentino, the flagship restaurant in his Valentino Restaurant Group in Santa Monica in 1972. Valentino was widely regarded as one of the finest Italian restaurants in the U.S. and credited with introducing Angelenos to true Italian food, fresh ingredients and new products. Also, introducing a new wave of Italian Chefs that in time built world-wide reputations on the their own.”

Piero went on to build a multimillion-dollar restaurant empire garnering numerous James Beard Foundation awards for its wine list and service, along with critical acclaim for its food, wine, and service by top national publications. In 2018, after forty-five plus years, he decided to retire and close Valentino to look for new challenges. After launching Louie’s by the Bay (with restaurateur Ron Salisbury) in Newport Beach, Piero met again with Celestino and started considering Drago Centro as the perfect venue for a new chapter.

Now that Drago Centro has again reopened for inviting patio dining nightly (except Sunday) the always gracious Piero Selvaggio returns with the update.

Ryan Fredrickson of ArT Wine Preserver

“Winemakers and restaurateurs agree. There’s an art to preserving wine. While you may have heard it’s important to let wine “breathe,” this causes oxygen to degrade the bottle the longer it’s been opened. Oxidation can spoil opened bottles of wine as quickly as 24 hours after opening.”

“Argon gas is the preferred method by winemakers to prevent oxidation that spoils wine. ArT Wine Preserver® is an affordable, recyclable wine saver (packaged in a convenient can) that uses pure argon gas to displace oxygen.”

“ArT Wine Preserver® is on a mission to reduce waste, starting with wine. According to the National Resources Defense Council, wine waste is part of the 40 percent of food that is wasted in the United States every day. In the United States alone, the company estimates home consumers pour more than $1.27 billion dollars of wine down the drain, and restaurants pour out another 18+ million bottles!”

“ArT Wine Preserver® Founder Ryan Frederickson’s former career as an engineer took a different path after a vacation in California wine country. After learning about how much work goes into producing each bottle, and just how much waste occurs due to oxidation, he decided to put his previous experience working in the argon gas industry to use. Naming the product ArT, short for “Argon Technology, the wine preserving canister contains 100% pure argon gas to keep opened bottles of wine fresh up to three times longer.”

Founder Ryan Frederickson joins us with wine glass in hand.

Andy Harris and Andrew Gruel at Cabana 14 at the Cove at Pechanga Resort and Casino

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 which is a genuine concern as recovery slowly starts to happen.

Restaurants in Southern California are finally again allowed to again operate for outside/patio dining and limited inside dining at reduced capacities with all the requisite COVID 19 safety precautions. We’ll “Ask the Chef.”

The recently passed American Rescue Plan Act of 2021 importantly includes a $28.6 billion dollar relief fund designated to assist independent local restaurants, bars, food trucks and street vendors. What impact will it actually have? Chef Andrew thoughtfully weighs in.

Chef Andrew also updates us on the inspiring progress for the grass-roots, “86 Restaurant Struggle” campaign to benefit out-of-work and struggling restaurant workers. Chef Andrew and his wife, Lauren, have already distributed over $380,000 in small grants to deserving restaurant workers in serious need. All applications are carefully vetted by the Gruels. The substantial need, and fundraising, continues…

Podcasts

Segment One: Show Preview with Executive Producer & Co-Host Andy Harris
Segment Two: Executive Chef Michael Rossi, The Ranch Restaurant, Anaheim
Segment Three: Restaurateur Bjoern Risse, Wood & Salt, Long Beach
Segment Four: Victor Gallegos, Vice President & General Manager, Sea Smoke Estate Vineyard Part One
Segment Five: Victor Gallegos, Vice President & General Manager, Sea Smoke Estate Vineyard Part Two
Segment Six: Restaurateur Piero Selvaggio, Managing Partner, Drago Centro, Los Angeles
Segment Seven: ArT Wine Preserver® Founder Ryan Frederickson
Segment Eight: Co-Host Chef Andrew Gruel of the Slapfish Restaurant Group with “Ask the Chef”

Show 413, February 20, 2021: Show Preview with Executive Producer & Co-Host Andy Harris

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We’re previewing the show 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 joins us in-studio to talk about the new variations of progressive Ramen on the OC scene, and Detroit and Sicilian-style square pizza (which will be part of her next column available on February 22nd.) Also, Anne Marie will update us on Chef Amy Lebrun’s (ex-Lido Bottle Works) new association.

Rasselbock Kitchen and Beer Garden with locations in Long Beach (2018) and the Mar Vista area of Los Angeles is a German restaurant and pub specializing in contemporary German fare with a modern twist. They also are known for freshly tapped German and Belgian beers. Rasselbock features 35 German and Belgian beers, homemade sangrias and a selection of German and California wines. The Rasselbock menu includes multiple versions of schnitzel, sausages, Bavarian pretzels and their signature apple strudel for dessert. The offerings also include multiple vegetarian and vegan options plus kid-friendly dishes. Both Rasselbocks have reopened for outside, patio dining nightly with proper distancing between tables. On weekends the restaurants open at 12 Noon. Takeout is available, too. Is Rasselbock on the menu? Proprietor Bjoern Risse joins us with the explanation.

Riip Beer Co. is located in Sunset Beach, a historic sub-district of Huntington Beach, California directly on Pacific Coast Highway across the street from the beach & the Bolsa Chica Wetlands. “Riip Beer Company started in 2014 as a Home Brew Operation on a 20 Gallon Brew Sculpture by More Beer in a small garage in Downtown Huntington Beach, California.” The winning tradition of Riip has continued under the direction of Brewmaster and Director of Brewing Operations, Ian McCall who is a Huntington Beach resident. Ian joined Riip Beer Co. (a bit over 2 years ago) from Beachwood Brewing where he was lead brewer of their Long Beach facility. At last year’s Great American Beer Festival in Denver, Riip was in the highly exclusive category of most medaled breweries garnering a Gold and two Silvers! We’re tapping the keg with Brewmaster Ian McCall.

We’re bagel obsessed in Southern California so a new, independent bagel shop really needs to stand out to get attention in an already crowded and highly discriminating marketplace. Hank’s Bagels (Hank’s…a deli of sorts) is the creation of Chef Trevor Faris and the original, tiny Burbank location opened without fanfare in late 2019.

His hand-rolled bagels and spreads, along with a full menu of mouth-watering bagel sandwiches earned early word-of-mouth fame. Many days they sold out of bagels by the early afternoon. Demand has been so great that Chef Travis launched a much larger, commissary location on Ventura Blvd. in Sherman Oaks late last year to keep up. Chefs rave about these bagels and sandwiches. Chef Travis joins us with the bagel briefing.

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 which is a genuine (and increasingly growing) concern. Restaurants in Southern California are finally again allowed to operate for outside/patio dining at reduced capacities with all the requisite COVID 19 safety precautions. How is it going thus far? We’ll “Ask the Chef.” In the Chef’s Tips commentary we’ll discuss what foods freeze well at home and for how long. What are the best tips for defrosting? Chef Andrew has the informed answers.

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

Podcast: Play in new window | Download

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Show 413, February 20, 2021: Restaurateur Bjoern Risse, Rasselbock Kitchen & Beer Garden, Long Beach & Mar Vista

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Bjoern Risse of Rasslebock Kitchen and Beer Garden

Rasselbock Kitchen and Beer Garden with locations in Long Beach (2018) and the Mar Vista area of Los Angeles is a German restaurant and pub specializing in contemporary German fare with a modern twist. They also specialize in freshly tapped German and Belgian beers. Rasselbock features 35 German and Belgian beers, homemade sangrias and a selection of German and California wines.

The Rasselbock menu includes multiple versions of schnitzel, sausages, Bavarian pretzels and their signature apple strudel for dessert. The offerings also include multiple vegetarian and vegan options plus kid-friendly dishes.

Both Rasselbocks have reopened for outside, patio dining nightly with proper distancing between tables. On weekends the restaurants open at 12 Noon. Takeout is available, too.

Is Rasselbock on the menu? Proprietor Bjoern Risse joins us with the explanation.

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February 20: Anne-Marie Panoringan, Rasselbock Kitchen and Beer Garden, Riip Beer Co., Hank’s Bagels

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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: Restaurateur Bjoern Risse, Rasselbock Kitchen & Beer Garden, Long Beach & Mar Vista
Segment Five: Brewmaster Ian McCall, Riip Beer Co., Huntington Beach Part One
Segment Six: Brewmaster Ian McCall, Riip Beer Co., Huntington Beach Part Two
Segment Seven: Trevor Faris, Proprietor, Hank’s Bagels – Sherman Oaks & Burbank
Segment Eight: Co-Host Chef Andrew Gruel of the Slapfish Restaurant Group with “Ask the Chef”

We’re previewing the show 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 joins us to talk about the new variations of progressive Ramen on the OC scene, and Detroit and Sicilian-style square pizza (which will be part of her next column available on February 22nd.) Also, Anne Marie will update us on Chef Amy Lebrun’s (ex-Lido Bottle Works) new association.

Rasselbock Kitchen and Beer Garden with locations in Long Beach (2018) and the Mar Vista area of Los Angeles is a German restaurant and pub specializing in contemporary German fare with a modern twist. They also are known for freshly tapped German and Belgian beers. Rasselbock features 35 German and Belgian beers, homemade sangrias and a selection of German and California wines. The Rasselbock menu includes multiple versions of schnitzel, sausages, Bavarian pretzels and their signature apple strudel for dessert. The offerings also include multiple vegetarian and vegan options plus kid-friendly dishes. Both Rasselbocks have reopened for outside, patio dining nightly with proper distancing between tables. On weekends the restaurants open at 12 Noon. Takeout is available, too. Is Rasselbock on the menu? Proprietor Bjoern Risse joins us with the explanation.

Riip Beer Co. is located in Sunset Beach, a historic sub-district of Huntington Beach, California directly on Pacific Coast Highway across the street from the beach & the Bolsa Chica Wetlands. “Riip Beer Company started in 2014 as a Home Brew Operation on a 20 Gallon Brew Sculpture by More Beer in a small garage in Downtown Huntington Beach, California.” The winning tradition of Riip has continued under the direction of Brewmaster and Director of Brewing Operations, Ian McCall who is a Huntington Beach resident. Ian joined Riip Beer Co. (a bit over 2 years ago) from Beachwood Brewing where he was lead brewer of their Long Beach facility. At last year’s Great American Beer Festival in Denver, Riip was in the highly exclusive category of most medaled breweries garnering a Gold and two Silvers! We’re tapping the keg with Brewmaster Ian McCall.

We’re bagel obsessed in Southern California so a new, independent bagel shop really needs to stand out to get attention in an already crowded and highly discriminating marketplace. Hank’s Bagels (Hank’s…a deli of sorts) is the creation of Chef Trevor Faris and the original, tiny Burbank location opened without fanfare in late 2019. 

His hand-rolled bagels and spreads, along with a full menu of mouth-watering bagel sandwiches earned early word-of-mouth fame. Many days they sold out of bagels by the early afternoon. Demand has been so great that Chef Travis launched a much larger, commissary location on Ventura Blvd. in Sherman Oaks late last year to keep up. Chefs rave about these bagels and sandwiches. Chef Travis joins us with the bagel briefing.

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 which is a genuine (and increasingly growing) concern. Restaurants in Southern California are finally again allowed to operate for outside/patio dining at reduced capacities with all the requisite COVID 19 safety precautions. How is it going thus far? We’ll “Ask the Chef.” What foods freeze well at home and for how long? What are the best tips for defrosting? Chef Andrew has the answers.

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 Distillery

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 the new variations of progressive Ramen on the OC scene, and Detroit and Sicilian-style square pizza (which will be part of her next column available on February 22nd.) Also Anne Marie will update us on Chef Amy Lebrun’s (ex-Lido Bottle Works) new association.

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.

Bjoern Risse of Rasslebock Kitchen and Beer Garden

Rasselbock Kitchen and Beer Garden with locations in Long Beach (2018) and the Mar Vista area of Los Angeles is a German restaurant and pub specializing in contemporary German fare with a modern twist. They also specialize in freshly tapped German and Belgian beers. Rasselbock features 35 German and Belgian beers, homemade sangrias and a selection of German and California wines.

The Rasselbock menu includes multiple versions of schnitzel, sausages, Bavarian pretzels and their signature apple strudel for dessert. The offerings also include multiple vegetarian and vegan options plus kid-friendly dishes.

Both Rasselbocks have reopened for outside, patio dining nightly with proper distancing between tables. On weekends the restaurants open at 12 Noon. Takeout is available, too.

Is Rasselbock on the menu? Proprietor Bjoern Risse joins us with the explanation.

Ian McCall of Riip Beer Company

Riip Beer Co. is located in Sunset Beach, a historic sub-district of Huntington Beach, California directly on Pacific Coast Highway across the street from the beach & the Bolsa Chica Wetlands. “Riip Beer Company started in 2014 as a Home Brew Operation on a 20 Gallon Brew Sculpture by More Beer in a small garage in Downtown Huntington Beach, California.” 

The winning tradition of Riip has continued under the direction of Brewmaster and Director of Brewing Operations, Ian McCall who is a Huntington Beach resident. Ian joined Riip Beer Co. (a bit over 2 years ago) from Beachwood Brewing where he was lead brewer of their Long Beach facility. At last year’s Great American Beer Festival in Denver, Riip was in the highly exclusive category of most medaled breweries garnering a Gold and two Silvers! 

For this Weekend Riip has a pair of news brews on tap. Playa Nublada: Hazy IPA dry hopped with Citra, Mosaic and Simcoe. Old School Values: a modern take on a classic IPA. Riip “paired classic American hops, Amarillo, Centennial and Zythos with modern kettle and dry hopping processes and the result is rad!”

“Founded by two Brother-in-Laws in 2014, Riip Beer became one of Southern California’s first Nano Breweries to hit the rapid growing craft beer scene producing some of the best small batch, hand crafted ales in Orange County. Riip Beer was built organically from the ground up, the same way they craft their beers.”

“In 2016 Riip Beer Company for the first time ever entered the prestigious GABF (Great American Beer Festival) competition and received a Silver Medal for it’s Super Cali IPA in the uber competitive American IPA category. Brewed on their 3bbl system Riip Beer became the smallest brewery to ever win a GABF in the American IPA category with over 400 entries from around the globe.”

The winning tradition has continued under the direction of Brewmaster and Director of Brewing Operation, Ian McCall, who is a Huntington Beach resident. Ian joined Riip Beer Co. (a bit over 2 years ago) from Beachwood Brewing where he was lead brewer of their Long Beach facility. 

At last year’s Great American Beer Festival in Denver, Riip was in the highly exclusive category of most medaled breweries. They were awarded Gold for their Belgian-Style Ale – Category 82 (Tangible Passion,) A Silver for Coffee Stout or Porter – Category 10 (The Riizzo,)  and a Silver for American-Style Black Ale or American-Style – Category 69 (Black the Ripper.)

At any given time the Riip Beer Co. Tasting Room in Huntington Beach offers an impressive selection of 19 craft beers on tap.

We’re tapping the keg with Brewmaster Ian McCall.

Trevor Faris of Hanks Bagels

We’re bagel obsessed in Southern California so a new, independent bagel shop really needs to stand out to get attention in an already crowded and highly discriminating marketplace. Hank’s Bagels (Hank’s…a deli of sorts) is the creation of Chef Trevor Faris and the original, tiny Burbank location opened without fanfare in late 2019. 

His hand-rolled bagels and spreads, along with a full menu of mouth-watering bagel sandwiches earned early word-of-mouth fame. Many days they sold out of bagels by the early afternoon. Demand has been so great that Chef Travis opened a much larger, commissary location on Ventura Blvd. late last year to keep up. Chefs rave about these bagels and sandwiches.

The assortment of handmade bagels includes plain, poppy, sesame, salt, cinnamon raisin, onion, rosemary and everything. Spreads range from Scallion to Vegan Cream Cheese plus Lox. A popular Bagel Sandwich is the No. 2 with crispy fried egg, braised greens, gruyere, pickled peppers and aioli.

Chef Travis joins us with the bagel briefing.

Andy Harris and Andrew Gruel at Cabana 14 at the Cove at Pechanga Resort and Casino

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 which is a genuine (and increasingly growing) concern. Restaurants in Southern California are finally again allowed to operate for outside/patio dining at greatly reduced capacities with all the requisite COVID 19 safety precautions. How is it going thus far? We’ll “Ask the Chef.” 

In our culinary hints discussion what foods freeze well at home and for how long? What are the best tips for freezing and then, later, for defrosting? Chef Andrew has the informed answers.

Chef Andrew also updates us on the inspiring progress for the grass-roots, “86 Restaurant Struggle” campaign to benefit out-of-work and struggling restaurant workers. Chef Andrew and his wife, Lauren, have already distributed over $320,000 in small grants to deserving restaurant workers in need. All applications are carefully vetted by the Gruels. The need, and fundraising, continues…

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: Restaurateur Bjoern Risse, Rasselbock Kitchen & Beer Garden, Long Beach & Mar Vista
Segment Five: Brewmaster Ian McCall, Riip Beer Co., Huntington Beach Part One
Segment Six: Brewmaster Ian McCall, Riip Beer Co., Huntington Beach Part Two
Segment Seven: Trevor Faris, Proprietor, Hank’s Bagels – Sherman Oaks & Burbank
Segment Eight: Co-Host Chef Andrew Gruel of the Slapfish Restaurant Group with “Ask the Chef”

Show 284, August 4, 2018: Show Preview with Co-Host Andy Harris

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Now a tempting preview of this Saturday’s positively delectable 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…

Voting for the 7th Annual Golden Foodie Awards representing the best in dining in Orange County commenced on August 3rd and runs in two waves of voting. The 2nd voting period extends from August 10th through 17th. It’s the people’s choice awards as Orange County foodies make the decisions. Pamela Waitt the Creator and Producer of the Golden Foodie >Awards joins us with the details of how the voting works and what the categories are.

Returning for its highly-anticipated ninth year, L.A. Loves Alex’s Lemonade, hosted by James Beard Foundation award-winners Chef Suzanne Goin and partner Caroline Styne (The Lucques Group) along with Chef David Lentz (The Hungry Cat), is set for Saturday, September 8, 2018, from 12:30 – 4:30 pm on  UCLA’s Royce Quad. Goin, Styne and Lentz have again enlisted the support and generosity of their culinary-superstar friends around the country who will donate their time and services to raise funds and awareness for Alex’s Lemonade Stand Foundation (ALSF) and its mission to find better treatments and cures for all kids with cancer. Our guest with all the tempting details is Caroline Styne of The Lucques Group.

With Princess Cruises leading the way the glory days of distinctive dining at sea have returned. No matter what a guest might be craving, there is a delicious, freshly-prepared option available aboard each Princess Cruises ship. Heading ashore to join us is Princess Cruises’ Director of Guest Culinary Experience, Chef Pierre-Marie Leprince. Earlier this year Chef Leprince was bestowed the honor of Master Chef of France by the Association of the Master Chefs of France. Only 30 chefs from around the world will be so honored in 2018.

Eat your heart out Long Beach ! DINE LBC – Long Beach Restaurant Week returns August 4 to 12, 2018. Experience cuisine that delights the palate and defines the art of dining in Long Beach. Held annually, Dine LBC features value-oriented two or three course menus from dozens of Long Beach’s best restaurants in twelve unique neighborhoods throughout the city. The new contemporary German restaurant in Bixby Knolls, Rasselbock, is one of the participating restaurants in DINE LBC. We’ll meet proprietor Bjoern Risse, talk about his appealing DINE LBC menu and find out what a “Rasselbock” is. It is not on the menu.

When we last spoke with Chef Mike Minor, the Executive Chef for Mary Sue Milliken’s and Susan Feniger’s Border Grill in Las Vegas, he teased us with news that a BBQ concept was in the works. That has now launched as BBQ Mexicana, a quick service eatery located across the corridor from Border Grill at Mandalay Bay Resort and Casino. The menu was created by Mary Sue and Susan in collaboration with Chef Mike, a passionate BBQ master. We pull Chef Mike away from the smoker for a meaty chat.

Time for our mid-season report on the winning food and beverage lineup at Angel Stadium with Executive Chef Robert Biebrich. Joining him is Pastry Chef Tracy Felipe. We’ll update you on what’s new on the menu and the Japanese specialty items appearing regularly in St. Archer Brewing Co. Restaurant as well as in the Diamond Club Restaurant as a culinary salute to Shohei Ohtani. We also hear a rumor that Japanese specialties will be appearing during the next Halo homestand which is August 6th through 12th.

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

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Show 284, August 4, 2018: Rasselbock, Bixby Knolls, Long Beach – Participant in DINE LBC – Long Beach Restaurant Week

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Bjoern RisseEat your heart out Long Beach! DINE LBC – Long Beach Restaurant Week returns August 4 to 12, 2018. Experience cuisine that delights the palate and defines the art of dining in Long Beach. Held annually, Dine LBC features value-oriented two or three course menus from dozens of Long Beach’s best restaurants in twelve unique neighborhoods throughout the city.

The new contemporary German restaurant in Bixby Knolls, Rasselbock, is one of the participating restaurants in DINE LBC. We’ll meet proprietor Bjoern Risse, talk about his appealing DINE LBC menu and find out what a “Rasselbock” is. It is not on the menu.

“Rasselbock is a German restaurant and pub (launched in late 2016) specializing in German food with a modern twist and pouring freshly tapped German and Belgian beers from small producers. They feature over 35 German and Belgian beers, homemade sangrias and a great selection of German and Californian Wines.”

A must on the DINE LBC menu is Rasselbock’s Mini Potato Pancakes Appetizer. The potato pancakes are topped with house-made apple sauce and Mascarpone cheese. All menu items on the DINE LBC menu include a beer pairing suggestion. A dessert option worthy of major consideration is their house-prepared Apple Strudel. It’s adapted from Bjoern’s Grandmother’s treasured family recipe.

The patio of Rasselbock is dog-friendly. On Thursday “Dogs eat on the Haus.” It’s a special canine plate of all-natural Pork Bratwurst.

 

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August 4: Golden Foodie Awards, LA Loves Alex’s Lemonade, Princess Cruises, Rasselbock, BBQ Mexicana, Angel Stadium Food

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Podcasts

Segment One: Show Preview with Co-Host Andy Harris
Segment Two: Pamela Waitt, Founder and Producer, 7th Annual Golden Foodie Awards
Segment Three: Caroline Styne, The Lucques Group, Co-Founder, L.A. Loves Alex’s Lemonade Benefit
Segment Four: Chef Pierre-Marie Leprince, Director of Guest Culinary Experience, Princess Cruises
Segment Five: Rasselbock, Bixby Knolls, Long Beach – Participant in DINE LBC – Long Beach Restaurant Week
Segment Six: Executive Chef Mike Minor, Border Grill Las Vegas, BBQ Mexicana
Segment Seven: Angel Stadium’s Executive Chef Robert Biebrich and Pastry Chef Tracy Felipe Part One
Segment Eight: Angel Stadium’s Executive Chef Robert Biebrich and Pastry Chef Tracy Felipe Part Two

Now a tempting preview of this Saturday’s positively delectable 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…

Voting for the 7th Annual Golden Foodie Awards representing the best in dining in Orange County commences on August 3rd and runs in two waves of voting. The 2nd voting period extends from August 10th through 17th. It’s the people’s choice awards as Orange County foodies make the decisions. Pamela Waitt the Creator and Producer of the Golden Foodie Awards joins us with the details of how the voting works and what the categories are.

Returning for its highly-anticipated ninth year, L.A. Loves Alex’s Lemonade, hosted by James Beard Foundation award-winners Chef Suzanne Goin and partner Caroline Styne (The Lucques Group) along with Chef David Lentz (The Hungry Cat), is set for Saturday, September 8, 2018, from 12:30 – 4:30 pm on  UCLA’s Royce Quad. Goin, Styne and Lentz have again enlisted the support and generosity of their culinary-superstar friends around the country who will donate their time and services to raise funds and awareness for Alex’s Lemonade Stand Foundation (ALSF) and its mission to find better treatments and cures for all kids with cancer. Our guest with all the details is Caroline Styne of The Lucques Group.

With Princess Cruises leading the way the glory days of distinctive dining at sea have returned. No matter what a guest might be craving, there is a delicious, freshly-prepared option available aboard each Princess Cruises ship. Heading ashore to join us is Princess Cruises’ Director of Guest Culinary Experience, Chef Pierre-Marie Leprince.

Earlier this year Chef Leprince was bestowed the honor of Master Chef of France by the Association of the Master Chefs of France. Only 30 chefs from around the world will be so honored in 2018.

Eat your heart out Long Beach! DINE LBC – Long Beach Restaurant Week returns August 4 to 12, 2018. Experience cuisine that delights the palate and defines the art of dining in Long Beach. Held annually, Dine LBC features value-oriented two or three course menus from dozens of Long Beach’s best restaurants in twelve unique neighborhoods throughout the city. The new contemporary German restaurant in Bixby Knolls, Rasselbock, is one of the participating restaurants in DINE LBC. We’ll meet proprietor Bjoern Risse, talk about his appealing DINE LBC menu and find out what a “Rasselbock” is. It is not on the menu.

When we last spoke with Chef Mike Minor, the Executive Chef for Mary Sue Milliken’s and Susan Feniger’s Border Grill in Las Vegas, he teased us with news that a BBQ concept was in the works. That has now launched as BBQ Mexicana, a quick service eatery located across the corridor from Border Grill at Mandalay Bay Resort and Casino. The menu was created by Mary Sue and Susan in collaboration with Chef Mike, a passionate BBQ master. We pull Chef Mike away from the smoker for a meaty chat.

Time for our mid-season report on the winning food and beverage lineup at Angel Stadium with Executive Chef Robert Biebrich. Joining him is Pastry Chef Tracy Felipe. We’ll update you on what’s new on the menu and the Japanese specialty items appearing regularly in St. Archer Brewing Co. Restaurant as well as in the Diamond Club Restaurant as a culinary salute to Shohei Ohtani. We also hear a rumor that Japanese specialties will be appearing during the next Halo homestand which is August 6th through 12th.

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

Golden Foodie AwardsVoting for the 7th Annual Golden Foodie Awards representing the best in dining in Orange County commences on August 3rd and runs in two waves of voting. The 2nd voting period extends from August 10th through 17th. It’s the people’s choice awards as Orange County foodies make the decisions.

“The Golden Foodie Awards has evolved into a celebration of Orange County’s rich culinary scene,” said Pamela Waitt, creator and producer of the Golden Foodie Awards, and president of the OC Restaurant Association. “Now in its 7th year, the Golden Foodie Awards have grown exponentially in reach and media attention. To enable us to continue to grow as an event, we have brought on the accounting firm of Moss Adams to audit votes and continue to attract sponsors who share a vision of highlighting those stand-out chefs and restaurants in Orange County.”

The Golden Foodie Awards is a people’s choice event that recognizes the best chefs, libations and cuisine at chef-driven and independent restaurants. With its focus on involving the Orange County community to serve as judges through their voting, the Golden Foodie Awards serve as a high honor and is an indication of local culinary trends and consumer preferences.

Connoisseurs of cuisine and lovers of libations will have a chance each week to vote for their favorites among 15 categories. The voting for August 3rd to 9thth includes Bartender of the Year, Best Cocktails in Orange County, Best Wine Program, Best Beer Program, Best Bar Program, Best New Restaurant and Best Lunch Spot in Orange County.

Pamela Waitt the Creator and Producer of the Golden Foodie Awards joins us with the details of how the voting works and what the categories are.

Caroline StyneReturning for its highly-anticipated ninth year, L.A. Loves Alex’s Lemonade, hosted by James Beard Foundation award-winners Chef Suzanne Goin and partner Caroline Styne (The Lucques Group) along with Chef David Lentz (The Hungry Cat), is set for Saturday, September 8, 2018, from 12:30 – 4:30 pm on UCLA’s Royce Quad. Goin, Styne and Lentz have again enlisted the support and generosity of their culinary-superstar friends around the country who will donate their time and services to raise funds and awareness for Alex’s Lemonade Stand Foundation (ALSF) and its mission to find better treatments and cures for all kids with cancer.

Featuring fabulous food, wine and cocktails prepared by the nation’s best chefs, winemakers and mixologists, L.A. Loves Alex’s Lemonade is an afternoon of fantastic fare, cocktails for a cause, children’s activities, extravagant silent and exhilarating live auctions, and much more. The 2018 event is guaranteed to surpass the aspirations of previous years with returning chefs Chris Bianco, April Bloomfield, Evan Funke, Giada De Laurentiis, Adam Perry Lang, Donald Link, Nancy Oakes, Nancy Silverton, Steve Samson, Jon Shook, Vinny Dotolo, Rocco Whalen and Marc Vetri coming together to cook for childhood cancer cures.

Pricing for General Admission tickets is $195. The culinary cookout is family-friendly; children under the age of 12 are free with accompanying adult and do not need to register for the event.

“The fact that this is our ninth year hosting this event is pretty mind blowing! It feels really amazing to be able to have such a tangible impact on something that is just so important,” said co-founder Caroline Styne.” It’s also so gratifying to see so many others jump on board and wholeheartedly support this event and the foundation as a whole.”

Our guest with all the tantalizing details is Caroline Styne of The Lucques Group.

Pierre-Marie LeprinceWith Princess Cruises leading the way the glory days of distinctive dining at sea have returned. No matter what a guest might be craving, there is a delicious, freshly-prepared option available aboard each Princess Cruises ship.

Heading ashore to join us is Princess Cruises’ Director of Guest Culinary Experience, Chef Pierre-Marie Leprince.

Earlier this year Chef Leprince was bestowed the honor of Master Chef of France by the Association of the Master Chefs of France. Only 30 chefs from around the world will be so honored in 2018.

As Director of Guest Culinary Experience, Chef Leprince works with Princess Cruises’ executive and onboard culinary teams to ensure they are maintaining the finest standards. Princess Cruises is one of the few cruise lines whose ships were built with the delivery of fresh cuisine in mind.

The line’s culinary approach is “Designed for Fresh,” with breads baked freshly all day, sauces made from scratch using the freshest ingredients, steaks aged and hand cut onboard, and house-prepared ice cream made daily.

Chef Leprince and his team strive to ensure that guests discover the unique flavors of the places they visit while dining onboard Princess ships. He is also responsible for developing and updating the menus onboard all 17 Princess Cruises ships.

One of the best-known names in cruising, Princess Cruises is a global cruise line and tour company operating a fleet of 17 modern cruise ships renowned for their innovative design and wide array of choices in dining, entertainment, and amenities, all provided with the experience of exceptional customer service. As the world’s largest international premium cruise brand, Princess carries two million guests each year to more than 360 destinations around the globe on more than 150 itineraries ranging in length from three to 114 days.

Bjoern RisseEat your heart out Long Beach! DINE LBC – Long Beach Restaurant Week returns August 4 to 12, 2018. Experience cuisine that delights the palate and defines the art of dining in Long Beach. Held annually, Dine LBC features value-oriented two or three course menus from dozens of Long Beach’s best restaurants in twelve unique neighborhoods throughout the city.

The new contemporary German restaurant in Bixby Knolls, Rasselbock, is one of the participating restaurants in DINE LBC. We’ll meet proprietor Bjoern Risse, talk about his appealing DINE LBC menu and find out what a “Rasselbock” is. It is not on the menu.

“Rasselbock is a German restaurant and pub (launched in late 2016) specializing in German food with a modern twist and pouring freshly tapped German and Belgian beers from small producers. They feature over 35 German and Belgian beers, homemade sangrias and a great selection of German and Californian Wines.”

A must on the DINE LBC menu are is Rasselbock’s Mini Potato Pancakes Appetizer. The potato pancakes are topped with house-made apple sauce and Mascarpone cheese. All menu items on the DINE LBC menu include a beer pairing suggestion. A dessert option worthy of major consideration is their house-prepared Apple Strudel. It’s adapted from Bjoern’s Grandmother’s treasured family recipe.

The patio of Rasselbock is dog-friendly. On Thursday “Dogs eat on the Haus.” It’s a special canine plate of all-natural Pork Bratwurst.

When we last spoke with Chef Mike Minor, the Executive Chef for Mary Sue Milliken’s and Susan Feniger’s Border Grill in Las Vegas, he teased us with news that a BBQ concept was in the works. That has now launched as BBQ Mexicana, a quick service eatery located across the corridor from Border Grill at Mandalay Bay Resort and Casino. The menu was created by Mary Sue and Susan in collaboration with Chef Mike, a passionate BBQ master.

Inspired by Mary Sue and Susan’s travels to Mexico, where they fell in love with delicious barbacoa and smoked meats, the menu at BBQ Mexicana offers a variety of burritos, bowls, and salads filled with mesquite smoked chicken, pulled pork, slow smoked Texas-style brisket, and smoked tofu in addition to aguas frescas, beers and margaritas to go. BBQ Mexicana is ideal for convention attendees and those seeking a good meal on the go before continuing on to the casino, pool, convention center, or exploring Las Vegas.

Current hours are Monday through Friday from 11:00 a.m. to 4:00 p.m. with select mornings and weekends.

We pull Chef Mike away from the smoker for a meaty chat.

Robert BiebrichTime for our mid-season report on the winning food and beverage lineup at Angel Stadium with Executive Chef Robert Biebrich. Joining him is Pastry Chef Tracy Felipe.

We’ll update you on what’s new on the menu and the Japanese specialty items appearing regularly in St. Archer Brewing Co. Restaurant as well as in the Diamond Club Restaurant as a culinary salute to Shohei Ohtani.

We’ll get the 411 on the decadent Celebration Cake.

We also hear a strong rumor that Japanese specialties will be appearing during the next Halo homestand which is August 6th through 12th.

Podcasts

Segment One: Show Preview with Co-Host Andy Harris
Segment Two: Pamela Waitt, Founder and Producer, 7th Annual Golden Foodie Awards
Segment Three: Caroline Styne, The Lucques Group, Co-Founder, L.A. Loves Alex’s Lemonade Benefit
Segment Four: Chef Pierre-Marie Leprince, Director of Guest Culinary Experience, Princess Cruises
Segment Five: Rasselbock, Bixby Knolls, Long Beach – Participant in DINE LBC – Long Beach Restaurant Week
Segment Six: Executive Chef Mike Minor, Border Grill Las Vegas, BBQ Mexicana
Segment Seven: Angel Stadium’s Executive Chef Robert Biebrich and Pastry Chef Tracy Felipe Part One
Segment Eight: Angel Stadium’s Executive Chef Robert Biebrich and Pastry Chef Tracy Felipe Part Two