Show 323, May 11, 2019: Chef Lorena Garcia, Chica at The Venetian Resort, Las Vegas

Chef Lorena Garcia of Chica Las VegasChica Las Vegas at The Venetian, now celebrating its 2nd Anniversary, delivers the robust and vibrant flavors of Latin cuisine combined with a dynamic wine and mixology program. Crafted by celebrity Latina chef (and Chica Partner) Lorena Garcia, the diverse menu draws inspiration from classic renditions and provides guests the opportunity to explore the flavors of Latin American cuisine as one culture, with influences from Venezuela, Peru, Brazil, Mexico, and Argentina, among many more.

Latin-inspired cocktails are a must at Chica to complement the vibrant cuisine, highlights include handcrafted margaritas, sangrias and Spanish-style gin & tonics, as well as brunch favorites like spicy, savory Bloody Marys or Marias, sweet Mimosas infused with fresh fruit purees and an array of options from the Juice Bar for those looking for a healthful kick.

Chica is open daily for Breakfast, Lunch, Dinner and Weekend Brunch.

Chef Lorena pops out of the busy Chica kitchen to chat.

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Show 181, July 23, 2016: Delilah Snell, Co-Proprietress, Alta Baja Market, 4th Street Market, Downtown Santa Ana

Delilah SnellAlta Baja Market, open in the 4th Street Market in Downtown Santa Ana, is the creation of Delilah Snell and Natasha Monnereau, who have invested many years into Downtown Santa Ana and the culture of the area.

Their “not-the-usual” boutique market sources one-of-a-kind items from above and below the Southwestern border, including goods, specialty foods and more from California, Arizona, New Mexico and Mexico. Delilah Snell joins us to fill our virtual shopping carts.

The market is a love letter to the unique fare and rare finds from above and below the border including kitchen items, dry goods, gifts, books, wines and beers, chiles, moles, heirloom beans, spices, fresh produce, aguas frescas from backyard fruit, and gourmet meats and cheeses from California, Arizona, New Mexico, Tijuana, Ensenada, Valle De Guadalupe and beyond.

Every week there are new meat items available from the Electric City Butcher located next door. Their incredible meat balls are stocked in the freezer case.

Micheladas are not simply the South-of-the Border version of a Bloody Mary. Alta Baja Market has a whole menu of Micheladas to sip and discover. They also stock the Michelada kit from Guelaguetza in Los Angeles. (A 2015 James Beard Award recipient as an America’s Classic.)

 

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Show 180, July 16, 2016: Dan Minjares, Restaurant Manager and Mixologist, The Ranch Restaurant Continues…

Dan MinjaresThe Ranch Restaurant in Anaheim has a tremendous commitment to using fresh fruit and vegetables in all their preparations. They incredibly have their own farm (The Farm) in Orange on over two acres of land where they grow many of the fruits and vegetables used at the bar and on the dinner menu.

Restaurant Manager & Mixologist Dan Minjares has recently introduced their new Summer Cocktails. Included is a selection of appealing “Farm Inspired Summer Cocktails” that use citrus, watermelon and strawberries from the farm.

Heirloom tomatoes are in abundance at The Farm right now. Dan uses them to create their own proprietary Bloody Mary mix. Chef Rossi’s pepper sauce (from peppers and chiles grown on The Farm) is part of the recipe.

The “Best of Award Excellence” (Wine Spectator Magazine) wine program at The Ranch includes a 500 plus bottle list with rare and reserve wines featuring over 30 wines-by-the-glass selections. They feature hand-crafted cocktails, barrel aged cocktails and, when in season, farm-to-glass cocktails from their own heirloom vegetable farm on Edwards Ranch Estates. Draft and bottle beer selections are available as well as specialty martinis, select whiskey, rye, tequila and after dinner drink libations.

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Show 93, October 18, 2014: Chef Nick Liberato & Venice Whaler Part Two

Nick LiberatoExecutive Chef Nick Liberato of the Venice Whaler continues.

Chef Nick is also an accomplished mixologist. Part of the repositioning of the Venice Whaler is a new emphasis on specialty handcrafted cocktails made with fresh ingredients

The Bar Director is Anthony Settacase.

The signature “Crab Shell” Bloody Mary comes with a real crab claw instead of a celery stalk…

Weekend Brunch is now on the menu at the Venice Whaler. It’s 9:00 a.m. to 2:00 p.m. How about Short Rib Hash with roasted potatoes and a sunny side up egg ?

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