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

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!

Play

Show 284, August 4, 2018: Executive Chef Mike Minor, Border Grill Las Vegas, BBQ Mexicana

Mike Minor of Truck U Barbecue in Las VegasWhen we last spoke with Chef Mike Minor last December, 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.

Not to be missed is the Slow Smoked Brisket Burnt Ends Burrito with chipotle coleslaw, crispy potatoes, Manchego cheese and BBQ mole sauce.

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.

 

Play

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

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 mixologistsL.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

Show 272, May 5, 2018: Show Preview with Co-Host Andy Harris

Now a tantalizing preview of Saturday’s appropriately satiating 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…

It’s Cinco de Mayo (our favorite created holiday to, of course, encourage responsible imbibing) so our thoughts are certainly on festively appropriate food and craft beer. Just across the street from us at Angel Stadium is the new Golden Road Pub OC. We’ll see what tasty morsels Executive Chef Henry Tran (ex-TAPS) has on the menu. We guarantee you won’t go thirsty there either!

We’re going to start referring to Celebrity Chef Susan Feniger as “The Festival Queen.” She is back with us this morning previewing her events for the ongoing Los Angeles Times Food Bowl including “Plant Power – The No Beast Feast – An All-Star Chef Celebration of Vegetable Cuisine” on Saturday, May 19th at Coral Tree Plaza at Border Grill Downtown LA.

Crustacean Beverly Hills, the 20-year old, award-winning restaurant from House of AN hospitality group, reopened in March following an eight-month-long, $10 million dollar ambitious redesign and reconcepting. It now houses two high-end restaurants. House of An’s Elizabeth An joins us with the stylish details.

A new quality burger concept (originating in New York in 2015) Black Tap Craft Burgers & Beer is on its way to an eagerly anticipated West Coast launch at Downtown Disney. Meanwhile you can experience Black Tap Craft Burgers & Beer at The Venetian in Las Vegas. Think perfectly outrageous shakes, too. They are also part of Vegas Uncork’d festivities on Saturday evening, May 12th. We’ll meet Founder Joe Isidori, a 3rd generation chef.

The respected 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. For this year’s James Beard Foundation Media Awards in New York (held on April 27th) he was again nominated for outstanding “TV Segment.” The James Beard Foundation Awards Gala is in Chicago at the Lyric Opera on Monday evening, May 7th. Steve will report on the outcome of the Media Awards and preview the 2018 James Beard Foundation Awards Gala.

Our culinary Team USA 2019 was in Mexico City on April 12th & 13th competing in The Bocuse d’Or America’s selection semi-finals leading up to the Bocuse d’Or International Culinary Competition in Lyon in January of 2019. Five of the 11 countries represented won the right to compete in the Lyon finals. Head Coach for Team USA 2019 Chef Robert Sulatycky and Culinary Council member Chef Paul Bartolotta join us with the outcome. Time to proudly wave the flag…

“Ask the Chef” with our own Chef Andrew Gruel is back.

Barramundi is appearing on high-end restaurant menus and available at better seafood retailers. For the uninitiated it’s both delicious, eco-friendly and well-managed. It’s a member of the sea bass family. Chef Andrew will give us all the needed 411.

All of this and much more deliciousness on today’s overflowing show!

Play

Show 272, May 5, 2018: Celebrity Chef Susan Feniger, Border Grill, Los Angeles & Las Vegas

Susan Feniger of Mud Hen TavernWe’re going to start referring to Celebrity Chef Susan Feniger as “The Festival Queen.” She is back with us previewing her events for the ongoing Los Angeles Times Food Bowl including “Plant Power – The No Beast Feast – An All-Star Chef Celebration of Vegetable Cuisine” on Saturday, May 19th (5:30 p.m. VIP / 6:30 p.m. GA) at Coral Tree Plaza at Border Grill Downtown LA.

For LA Times Food Bowl, Susan Feniger and Mary Sue Milliken will host Plant Power, the No Beast Feast, a garden party focusing on the region’s bountiful produce. On the upper plaza of Border Grill in downtown Los Angeles, guests will be treated to a variety of signature bites and an interactive dessert bar at this al fresco strolling event.

Featuring an international lineup of prominent chefs, this seasonal, vegetarian and vegan extravaganza will showcase innovative vegetable-driven cuisine paired with fine wines, beers and handcrafted cocktails from female winemakers, brewers and distillers.

Besides Milliken and Feniger, participating chefs include cookbook author Nadine Redzepi (Noma), Monique Fiso of New Zealand (Hiakai), Akasha Richmond (Akasha), Antonia Lofaso (Scopa Italian Roots), April Bloomfield (Hearth & Hound), Brooke Williamson (Playa Provisions), Dahlia Narvaez (Mozza), Dakota Weiss (Sweetfin Poké), Jazz Singsanong (Jitlada), Niki Nakayama (n/naka), Nyesha Arrington (Native Santa Monica), Roxana Jullapat (Friends & Family), Sara Kramer and Sarah Hymanson (Kismet), Sherry Yard (iPic Theaters), Shirley Chung (Ms. Chi), Tanya Holland (Brown Sugar Kitchen), Valerie Gordon (Valerie Confections), and more.

Proceeds from the event will be donated to Girls Inc. and the James Beard Foundation Women’s Leadership Programs to support the advancement of young girls and the empowerment of women in the hospitality industry.

Susan is also a panelist at the LA Chef Conference at iPic Theater, Westwood. Her panel is Serve and Protect – The New Expectation. That’s on Tuesday, May 15th.

Play

May 5: Golden Road Pub OC, Susan Feniger, Crustacean Beverly Hills, Black Tap Craft Burgers & Beer, Steve Dolinsky, Robert Sulatycky, Paul Bartolotta

Podcasts

Segment One: Show Preview with Co-Host Andy Harris
Segment Two: Executive Chef Henry Tran, Golden Road Pub OC, Anaheim
Segment Three: Celebrity Chef Susan Feniger, Border Grill, Los Angeles & Las Vegas
Segment Four: Elizabeth An, House of An, Crustacean Beverly Hills
Segment Five: Chef Joe Isidori, Black Tap Craft Burgers & Beer, Las Vegas
Segment Six: Food TV’s Steve Dolinsky, “The Hungry Hound”, ABC 7 TV, Chicago
Segment Seven: Team USA’s Chef Robert Sulatycky and Chef Paul Bartolotta
Segment Eight: Chef Andrew Gruel, Slapfish & Raw Bar by Slapfish

We’re back on The Mainland…

Now a tantalizing preview of this Saturday’s appropriately satiating 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…

It’s Cinco de Mayo (our favorite created holiday to encourage responsible imbibing) so our thoughts are certainly on festively appropriate food and craft beer. Just across the street from us at Angel Stadium is the new Golden Road Pub OC. We’ll see what tasty morsels Executive Chef Henry Tran (ex-TAPS) has on the menu. We guarantee you won’t go thirsty there either!

We’re going to start referring to Celebrity Chef Susan Feniger as “The Festival Queen.” She is back with us previewing her events for the ongoing Los Angeles Times Food Bowl including “Plant Power – The No Beast Feast – An All-Star Chef Celebration of Vegetable Cuisine” on Saturday, May 19th at Coral Tree Plaza at Border Grill Downtown LA.

Crustacean Beverly Hills, the 20-year old, award-winning restaurant from House of AN hospitality group, reopened in March following an eight-month-long, $10 million dollar ambitious redesign and reconcepting. It now houses two high-end restaurants. House of An’s Elizabeth An joins us with the stylish details.

A new quality burger concept (originating in New York in 2015) Black Tap Craft Burgers & Beer is on its way to an eagerly anticipated West Coast launch at Downtown Disney. Meanwhile you can experience Black Tap Craft Burgers & Beer at The Venetian in Las Vegas. Think perfectly outrageous shakes, too. They are also part of Vegas Uncorked festivities on Saturday evening, May 12th. We’ll meet Founder Joe Isidori, a 3rd generation chef.

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. For this year’s James Beard Foundation Media Awards in New York (held on April 27th) he was again nominated for outstanding “TV Segment.” The James Beard Foundation Awards Gala is in Chicago at the Lyric Opera on Monday evening, May 7th. Steve will report on the outcome of the Media Awards and preview the 2018 James Beard Foundation Awards Gala.

Our culinary Team USA 2019 was in Mexico City on April 12th & 13th competing in The Bocuse d’Or America’s selection semi-finals leading up to the Bocuse d’Or International Culinary Competition in Lyon in early 2019. Five of the 11 countries represented won the right to compete in the Lyon finals. Head Coach for Team USA 2019 Chef Robert Sulatycky and Culinary Council member Chef Paul Bartolotta join us with the outcome. Time to proudly wave the flag…

“Ask the Chef” with our own Chef Andrew Gruel is back.
Barramundi is appearing on high-end restaurant menus and available at better seafood retailers. For the uninitiated it’s both delicious, eco-friendly and well-managed. It’s a member of the sea bass family. Chef Andrew will give us all the needed 411.

Henry TranIt’s Cinco de Mayo (our favorite created holiday to encourage responsible imbibing) so our thoughts are certainly on festively appropriate food and craft beer. Just across the street from us at Angel Stadium is the new Golden Road Pub OC.

We’ll see what tasty morsels Executive Chef Henry Tran (ex-TAPS) has on the menu. We guarantee you won’t go thirsty there either!

Thankfully this is not typical pub grub served at Golden Road. You’ll initially come for the incredible craft beer selection (40 rotating selections on tap) but the food is destination-worthy, too. Chef Henry comes from TAPS and The Catch so he knows his way around a menu. Surprisingly there are many Vegan options, too.

Instead of Avocado Toast look for Fried Avocado Tacos with corn slaw, black beans, shaved cabbage, tomatillo salsa and chipotle cream. How about Duck Confit Fries?

From the sea the IPA Steamed Prince Edward Island Mussels with Vietnamese sausage in a yuzu burre blanc is a standout.

Susan Feniger of Mud Hen TavernWe’re going to start referring to Celebrity Chef Susan Feniger as “The Festival Queen.” She is back with us previewing her events for the ongoing Los Angeles Times Food Bowl including “Plant Power – The No Beast Feast – An All-Star Chef Celebration of Vegetable Cuisine” on Saturday, May 19th (5:30 p.m. VIP / 6:30 p.m. GA) at Coral Tree Plaza at Border Grill Downtown LA.

For LA Times Food Bowl, Susan Feniger and Mary Sue Milliken will host Plant Power, the No Beast Feast, a garden party focusing on the region’s bountiful produce. On the upper plaza of Border Grill in downtown Los Angeles, guests will be treated to a variety of signature bites and an interactive dessert bar at this al fresco strolling event.Featuring an international lineup of prominent chefs, this seasonal, vegetarian and vegan extravaganza will showcase innovative vegetable-driven cuisine paired with fine wines, beers and handcrafted cocktails from female winemakers, brewers and distillers.

Besides Milliken and Feniger, participating chefs include cookbook author Nadine Redzepi (Noma), Monique Fiso of New Zealand (Hiakai), Akasha Richmond (Akasha), Antonia Lofaso (Scopa Italian Roots), April Bloomfield (Hearth & Hound), Brooke Williamson (Playa Provisions), Dahlia Narvaez (Mozza), Dakota Weiss (Sweetfin Poké), Jazz Singsanong (Jitlada), Niki Nakayama (n/naka), Nyesha Arrington (Native Santa Monica), Roxana Jullapat (Friends & Family), Sara Kramer and Sarah Hymanson (Kismet), Sherry Yard (iPic Theaters), Shirley Chung (Ms. Chi), Tanya Holland (Brown Sugar Kitchen), Valerie Gordon (Valerie Confections), and more.

Proceeds from the event will be donated to Girls Inc. and the James Beard Foundation Women’s Leadership Programs to support the advancement of young girls and the empowerment of women in the hospitality industry.

Elizabeth AnCrustacean Beverly Hills, the 20-year old, award-winning restaurant from House of AN hospitality group, reopened in March following an eight-month-long, $10 million dollar ambitious redesign and reconcepting. It now houses two high-end restaurants. House of An’s Elizabeth An joins us with the stylish details.

Crustacean launched its new lunch service this week. Lunch service is available Tuesday – Friday from 11:30 AM – 2:30 PM. Some of the new and notable lunch menu items are the BAHN MI (all served with house made potato crisp and Yuzu crème fraîche) and NOODLES & RICE (three varieties of pho, including a VEGAN option, and those XO cognac noodles) sections.

Crustacean will be open exclusively for Mother’s Day brunch service on Sunday, May 13 from 11:30 AM – 3 PM.  The restaurant is not usually open for brunch on weekends but the “mother of fusion” cuisine, Chef Helene An wants to treat fellow mothers with her famous fare on this extra special day.  The menu will be the full dinner menu, which includes the An family iconic Secret Kitchen dishes garlic noodles and garlic roasted crab.

Joe IsidoriA new quality burger concept (originating in New York in 2015) Black Tap Craft Burgers & Beer is on its way to an eagerly anticipated West Coast launch at Downtown Disney. Meanwhile you can experience Black Tap Craft Burgers & Beer at The Venetian in Las Vegas. Think perfectly outrageous shakes, too.

They are also part of Vegas Uncork’d festivities on Saturday evening, May 12th.

“Kick it late night at Black Tap Craft Burgers & Beer for a night of burgers, beats, and of course, shakes on Saturday evening, May 12th., Join Chef/Owner Joe Isidori and chow down on Black Tap’s award-winning craft burgers, and for one-time-only, create your very own CrazyShake™ milkshake. With a curated list of specialty “Vegas Uncork’d” ingredients, guests can let their imagination and taste buds go wild with a custom shake. For those ready to show their talents, there’ll be a lip-sync battle to wow the crowds with your favorite 80s pop and 90s hip hop, including special prizes! Attendees will sample mouthwatering snacks, burgers, and signature cocktails with a live DJ spinning tunes to keep the vibes pumping.”

We’ll meet Founder & Chef Joe Isidori, a 3rd generation chef.

Steve Dolinsky and Andreew GruelRespected 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. For this year’s James Beard Foundation Media Awards in New York (held on April 27th) he was again nominated for outstanding “TV Segment.”

The James Beard Foundation Awards Gala is in Chicago at the Lyric Opera on Monday evening, May 7th. Steve will report on the outcome of the Media Awards and preview the 2018 James Beard Foundation Awards Gala.

The James Beard Award-winning The Feed Podcast is a collaboration between Chicago Chef/Restaurateur Rick Bayless (Frontera Grill, Topolobampo, Xoco, Leña Brava) and 13-time James Beard Award winning food journalist Steve Dolinsky.

“They’ve known each other for 20 years, and have always craved a food program on the radio that included great sound. Sadly, there was none, so in January, 2014, they launched The Feed Podcast. The show jumps all over the globe – wherever their jobs take them – since Rick also hosts the Public Television series “Mexico: One Plate at a Time,” and Steve also writes for the Travel sections of the Chicago Tribune and The Globe and Mail in Canada.”

“Each show tackles a different subject: wine, spirits, food trends or audio postcards from foreign cities, but some also tackle issues like seafood sustainability and the ability of some diners to “buy” reservations at restaurants. The more evocative side of their reporting comes through in on-the-road shows where either Steve or Rick describe how a particular dish is made (Korean fried chicken, ramen, croissants) then devour it with pleasure as they describe what they’re tasting.”

Paul BartolottaOur culinary Team USA 2019 was in Mexico City on April 12th & 13th competing in The Bocuse d’Or America’s selection semi-finals leading up to the Bocuse d’Or International Culinary Competition in Lyon in late January of 2019. Five of the 11 countries represented won the right to compete in the Lyon finals.

Team USA (Chef Matthew Kirkley and Commis Mimi Chen) prepared Chilean Salmon Roulade and Suckling Pig Presented Three Ways.

“The Bocuse d’Or is about promoting local and traditional gastronomy, but also revealing young Chefs from all countries in the world. The candidates invest tremendous time and energy in the preparation for the contest, in the national and continental selections, to promote their culinary legacy and win their ticket to go to the Finale that can change their lives and careers.”

Head Coach for Team USA 2019 Chef Robert Sulatycky and Culinary Council member Chef Paul Bartolotta join us with the outcome from Mexico City. Time to proudly wave the flag…

Andy Harris and Andrew Gruel at Cabana 14 at the Cove at Pechanga Resort and Casino“Ask the Chef” with our own Chef Andrew Gruel is back.

Barramundi is appearing on high-end restaurant menus and available at better seafood retailers.

For the uninitiated it’s both delicious, eco-friendly and well-managed. It’s a member of the sea bass family.

Chef Andrew will give us all the needed 411.

Podcasts

Segment One: Show Preview with Co-Host Andy Harris
Segment Two: Executive Chef Henry Tran, Golden Road Pub OC, Anaheim
Segment Three: Celebrity Chef Susan Feniger, Border Grill, Los Angeles & Las Vegas
Segment Four: Elizabeth An, House of An, Crustacean Beverly Hills
Segment Five: Chef Joe Isidori, Black Tap Craft Burgers & Beer, Las Vegas
Segment Six: Food TV’s Steve Dolinsky, “The Hungry Hound”, ABC 7 TV, Chicago
Segment Seven: Team USA’s Chef Robert Sulatycky and Chef Paul Bartolotta
Segment Eight: Chef Andrew Gruel, Slapfish & Raw Bar by Slapfish

Show 269, April 14, 2018: Vegas Uncork’d Preview with Susan Feniger

Susan Feniger of Mud Hen TavernCongratulations to Susan Feniger & Mary Sue Mlliken on being honored with the 2018 Gold Award by the Los Angeles Times.

The 12th Vegas Uncork’d is in the horizon for the fabled Las Vegas Strip the Weekend of May 10th thru Sunday, May 13. It’s a foodies paradise as most celebrity chefs represented on The Strip will be hosting an incredible assortment of high profile, one-of-a-kind food & libation events. Joining us to preview her pair of Vegas Uncork’d celebrations is Susan Feniger of Border Grill fame.

We’ll be there in the heart of the action, too, broadcasting from Lagasse’s Stadium at The Palazzo Resort on Saturday May 12th from 10:00 a.m. to 12 Noon.

Susan’s first event is Tequila & Salsa With Susan Feniger” on Thursday, May 10th from 6:30 p.m. to 9:00 p.m. at Border Grill at the Forum Shops at Caesars Palace.

“The perfect event for tequila and taco lovers alike, or anyone who loves a good time. Join Too Hot Tamale and celebrity chef Susan Feniger for an exhilarating evening at Border Grill. Enjoy unlimited signature tacos, ceviches, seafood cocktails, top-shelf tequila cocktails, and a salsa dance lesson to get everyone moving on the dance floor!”

Susan’s 2nd Uncorked event is Master Series – Women’s Power Lunch & Conversation” on Saturday, May 12th from 11:00 a.m. until 2:00 p.m. at Border Grill, Forum Shops at Caesars Palace.

“This lunch is unlike anything you’ve experienced before! Get up close and personal with chefs Susan Feniger, Christina Tosi, Elizabeth Blau, Saipin Chutima, Nicole Brisson, and others at Border Grill in The Forum Shops for a panel discussion and lunch celebrating all things female! Guests will indulge in a delicious meal prepared by a team of all-women chefs, sip on curated wines from female winemakers, and indulge in tastings of top-shelf tequila from a women-operated distillery in this first-ever event at Vegas Uncork’d.”

Border Grill Mandalay Bay (the original) is represented in The Grand Tasting at Caesars Palace on Friday evening, May 11th.

Play

Show 264, March 10, 2018: Show Preview with Co-Host Andy Harris

Now a captivating preview of this Saturday’s scrumptious 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… Keep in mind we’re always here with you live every Saturday morning with a fresh show.

Ever consider the delights of top quality peanut butter? The style (with no sugar) that is dense with spreadable crunch and oozing with the rich taste and aroma of freshly roasted peanuts? Kiwi Pic Picot certainly has. Since founding Pic’s Really Good Peanut Butter Co. in his garage in Nelson, NZ back in 2008 he is now the best-selling (and best loved) peanut butter in New Zealand with over 40 per cent of the market! Pic’s is now conquering California. The inspirational NZ peanut butter baron, Pic Picot, is our in-studio guest with his unlikely story.

The Los Angeles LGBT Center’s 13th annual Simply diVine, the premier food and wine event for LGBT people and their allies, will take place on Saturday, March 24, from 6–9 p.m. Held for the first time at Hollywood Forever—one of the world’s most fascinating landmarks best known as the final resting place to more of Hollywood’s founders and stars than anywhere else on Earth—guests will sample extraordinary food and drinks from L.A.’s most popular restaurants, food trucks, wineries, distilleries, breweries, and more. All proceeds support the Center’s life-changing and life-saving programs and services. Event Co-Chair Chef Susan Feniger joins us with all the absolutely fabulous details.

For North Europeans in search of a summer trifecta of sun, sea and sand, Portugal’s southern coastline exerts an irresistible allure. Savvy International wine lovers are now following suit, on a separate voyage of discovery into the country’s hot, dry interior and the vineyards of southern Portugal’s Alentejo (ah-len-TAY-zhoo) region. As with many areas of Southern Europe, wine has been made in the Alentejo for time immemorial, most of it spent in quiet obscurity. But with a winemaking revival well underway, supported by the investment of EU funds, that is fast starting to change. Evan Goldstein, MS, an authority on the wines of Portugal, is our guide to one of the most promising wine regions in southern Europe today.

Executive Chef/Proprietor David Pratt of Brick Restaurant in San Clemente likes to challenge himself. He’s been very successful since opening 6 years ago with his gourmet pizzas from the wood-burning oven with a subspecialty in multi-meat meatballs cooked in the wood-burning oven. Chef David has newly installed an eye-popping Santa Maria-style grill and the appealing farm menu has broadened to include grilled lobster, rib-eye and hangar steaks, lamb chops and whole young kitchen. We divert Chef David from working the Santa Maria grill for a chat.

The Winery Restaurant & Wine Bar has opened its third Southern California location at San Diego’s Westfield UTC in La Jolla. The Winery Restaurant La Jolla provides guests with the same rich experience as its Orange County locations at The District in Tustin and overlooking the marina in Newport Beach. The Winery also operates a separate 1,300-square-foot wine bar within Westfield UTC, called The Wine Bar by The Winery, meant to provide a rich experience at a casual pace, perfect for enjoying a glass of wine or tasting flight and small bite. Managing Partner JC Clow is our guide.

Our always informed Co-Host, Chef Andrew Gruel, encores with his “Ask the Chef” series. The big Illumination Foundation Benefit, OC Chef’s Table, is set for Sunday, March 18th at Disney’s Grand Californian. Chef Andrew is again a participant in this high profile and worthy charity event. Each celebrity chef cooks with great fanfare for an exclusive table of ten. We’ll hear about it.

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

Play

Show 264, March 10, 2018: Border Grill’s Susan Feniger, Simply DiVine

Susan Feniger of Mud Hen TavernThe Los Angeles LGBT Center’s 13th annual Simply diVine, the premier food and wine event for LGBT people and their allies, will take place on Saturday, March 24, from 6–9 p.m. Held for the first time at Hollywood Forever—one of the world’s most fascinating landmarks best known as the final resting place to more of Hollywood’s founders and stars than anywhere else on Earth—guests will sample extraordinary food and drinks from L.A.’s most popular restaurants, food trucks, wineries, distilleries, breweries, and more. All proceeds support the Center’s life-changing and life-saving programs and services.

“This year, with our new home at the iconic Hollywood Forever, Simply diVine is giving you more than ever before—more of L.A.’s premier food, wine, and spirits, more space, more fun,” said event co-chair Susan Feniger. “There’s never been a better time to show up and support the LGBT community. We need everyone in this fight as we keep working to build a world where all of us can thrive.”

Those looking for a more intimate experience can get a one-hour exclusive early entry to the main event at 5 p.m. with a CLUB VIP Lounge ticket offering private bartenders from The Chapel at the Abbey; tastings of rare wines and Tito’s Handmade Vodka; entertainment by Rachel Sorsa Band; magic by Bill Bailey (from Magic Castle); celebrity chef experiences with Susan Feniger (Border Grill) and Mary Sue Milliken (Border Grill Restaurants & Truck); and more. Complimentary VIP parking included.

Event Co-Chair Chef Susan Feniger joins us with all the absolutely fabulous details.

Play

March 10: Pic’s Peanut Butter, Susan Feniger, Portugal Wines, Brick Restaurant, The Winery Restaurant & Wine Bar

Podcasts

Segment One: Show Preview with Co-Host Andy Harris
Segment Two: Pic Picot, Pic’s Really Good Peanut Butter, Nelson, New Zealand Part One
Segment Three: Pic Picot, Pic’s Really Good Peanut Butter, Nelson, New Zealand Part Two
Segment Four: Border Grill’s Susan Feniger, Simply DiVine
Segment Five: Evan Goldstein, MS, The Wines of Alentejo, Portugal
Segment Six: Executive Chef / Proprietor David Pratt, Brick Restaurant, San Clemente
Segment Seven: JC Clow, Founding Managing Partner, The Winery Restaurant and Wine Bar
Segment Eight: Chef Andrew Gruel’s “Ask the Chef”

Now a captivating preview of this Saturday’s scrumptious show. No blarney here…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… Keep in mind we’re always here with you live every Saturday morning with a fresh show.

Ever consider the delights of top quality peanut butter? The style (with no sugar) that is dense with spreadable crunch and oozing with the rich taste and aroma of freshly roasted peanuts? Kiwi Pic Picot certainly has. Since founding Pic’s Really Good Peanut Butter Co. in his garage in Nelson, NZ back in 2008 he is now the best-selling (and best loved) peanut butter in New Zealand. Pic’s is now conquering California. The inspirational NZ peanut butter baron, Pic Picot, is our in-studio guest with his unlikely story.

The Los Angeles LGBT Center’s 13th annual Simply diVine, the premier food and wine event for LGBT people and their allies, will take place on Saturday, March 24, from 6–9 p.m. Held for the first time at Hollywood Forever—one of the world’s most fascinating landmarks best known as the final resting place to more of Hollywood’s founders and stars than anywhere else on Earth—guests will sample extraordinary food and drinks from L.A.’s most popular restaurants, food trucks, wineries, distilleries, breweries, and more. All proceeds support the Center’s life-changing and life-saving programs and services. Event Co-Chair Chef Susan Feniger joins us with all the absolutely fabulous details.

For North Europeans in search of a summer trifecta of sun, sea and sand, Portugal’s southern coastline exerts an irresistible allure. Savvy International wine lovers are now following suit, on a separate voyage of discovery into the country’s hot, dry interior and the vineyards of southern Portugal’s Alentejo (ah-len-TAY-zhoo) region. As with many areas of Southern Europe, wine has been made in the Alentejo for time immemorial, most of it spent in quiet obscurity. But with a winemaking revival well underway, supported by the investment of EU funds, that is fast starting to change. Evan Goldstein, MS, an authority on the wines of Portugal, is our guide to one of the most promising wine regions in southern Europe today.

Executive Chef/Proprietor David Pratt of Brick Restaurant in San Clemente likes to challenge himself. He’s been very successful since opening 6 years ago with his gourmet pizzas from the wood-burning oven with a subspecialty in multi-meat meatballs cooked in the wood-burning oven. Chef David has newly installed an eye-popping Santa Maria-style grill and the appealing farm menu has broadened to include grilled lobster, rib-eye and hangar steaks, lamb chops and whole young kitchen. We divert Chef David from working the Santa Maria grill for a chat.

The Winery Restaurant & Wine Bar has opened its third Southern California location at San Diego’s Westfield UTC in La Jolla. The Winery Restaurant La Jolla provides guests with the same rich experience as its Orange County locations at The District in Tustin and overlooking the marina in Newport Beach. In the coming weeks, The Winery will also open a separate 1,300-square-foot wine bar within Westfield UTC, called The Wine Bar by The Winery, meant to provide a rich experience at a casual pace, perfect for enjoying a glass of wine or tasting flight and small bite. Managing Partner JC Clow is our guide.

Our always informed Co-Host, Chef Andrew Gruel, encores with his “Ask the Chef” series. The big Illumination Foundation Benefit, OC Chef’s Table, is set for Sunday, March 18th at Disney’s Grand Californian. Chef Andrew is again a participant in this high profile and worthy charity event. Each celebrity chef cooks with great fanfare for an exclusive table of ten. We’ll hear about it.

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

Pic PicotEver consider the delights of top quality peanut butter? The style (with no sugar) that is dense with spreadable crunch and oozing with the rich taste and aroma of freshly roasted peanuts? Kiwi Pic Picot certainly has. Since founding Pic’s Really Good Peanut Butter Co. in his garage in Nelson, NZ back in 2008 he is now the best-selling (and best loved) peanut butter in New Zealand. Pic’s is now conquering California with availability in Pavilions, Gelson’s and Bristol Farms.

“In 2008 I sold 48 jars to our local supermarket and took to the road. Within a year you could buy Pic’s in 50 outlets around the country. Then we were picked up by both of NZ’s supermarket chains and suddenly Pic’s was available pretty much anywhere in New Zealand.” – Pic Picot

Today, in two bursting-at-the-seams peanut butter works in Nelson, Pic’s produces some 20,000 jars a day. A new 25,000 square foot production facility is under construction designed to accommodate comprehensive factory tours.

The inspirational NZ peanut butter baron, Pic Picot, is our in-studio guest with his in unlikely story.

“My Mum and Auntie had made a bit of peanut butter when I was little. They’d both bought a new Vitamix and peanut butter was one of the cool things you could make with them. Anyway, I bought a few kilos of peanuts, roasted them in the oven and squished them up with a bit of salt, blowing up my cheap modern blender in the process.”

“But the peanut butter was beautiful. A million times nicer than the stuff I’d got used to. I filled a few jars for friends, and one of my twelve year old son’s mates liked it so much he bought a jar with his pocket money.”

“I was fifty- five, going a bit blind (macular degeneration runs in the family) and had just had to close a little Laundromat that had been earning me a couple of hundred dollars a week. I figured if I could make 30 jars of peanut butter on Friday morning I could sell it at our farmers market on Friday afternoon and get my $200 back.”

“So that’s what I did. I made a roaster out of a concrete mixer and bought a bench top grinder and a tonne of peanuts from Australia and got to work.” –Pic Picot

Susan Feniger of Mud Hen TavernThe Los Angeles LGBT Center’s 13th annual Simply diVine, the premier food and wine event for LGBT people and their allies, will take place on Saturday, March 24, from 6–9 p.m. Held for the first time at Hollywood Forever—one of the world’s most fascinating landmarks best known as the final resting place to more of Hollywood’s founders and stars than anywhere else on Earth—guests will sample extraordinary food and drinks from L.A.’s most popular restaurants, food trucks, wineries, distilleries, breweries, and more. All proceeds support the Center’s life-changing and life-saving programs and services.

“This year, with our new home at the iconic Hollywood Forever, Simply diVine is giving you more than ever before—more of L.A.’s premier food, wine, and spirits, more space, more fun,” said event co-chair Susan Feniger. “There’s never been a better time to show up and support the LGBT community. We need everyone in this fight as we keep working to build a world where all of us can thrive.”

Those looking for a more intimate experience can get a one-hour exclusive early entry to the main event at 5 p.m. with a CLUB VIP Lounge ticket offering private bartenders from The Chapel at the Abbey; tastings of rare wines and Tito’s Handmade Vodka; entertainment by Rachel Sorsa Band; magic by Bill Bailey (from Magic Castle); celebrity chef experiences with Susan Feniger (Border Grill) and Mary Sue Milliken (Border Grill Restaurants & Truck); and more. Complimentary VIP parking included.

Event Co-Chair Chef Susan Feniger joins us with all the absolutely fabulous details.

Evan GoldsteinFor North Europeans in search of a summer trifecta of sun, sea and sand, Portugal’s southern coastline exerts an irresistible allure. Savvy International wine lovers are now following suit, on a separate voyage of discovery into the country’s hot, dry interior and the vineyards of southern Portugal’s Alentejo (ah-len-TAY-zhoo) region.

As with many areas of Southern Europe, wine has been made in the Alentejo for time immemorial, most of it spent in quiet obscurity. But with a winemaking revival well underway, supported by the investment of EU funds, that is fast starting to change.

Alentejo is blessed with an astonishing array of native grapes. With over 250 indigenous grape varieties, Portugal, has the highest density of native grapes per square mile of any country in the world, including Italy. Proud local producers concentrate on those native grapes, which are often blended.

Evan Goldstein, MS, an authority on the wines of Portugal, is our guide to one of the most promising wine regions in southern Europe today.

David PrattExecutive Chef/Proprietor David Pratt of Brick Restaurant in San Clemente likes to challenge himself. He’s been very successful since opening 6 years ago with his distinctive gourmet pizzas from the wood-burning oven with a subspecialty in massive, multi-meat (beef, pork and veal) meatballs cooked in the wood-burning oven.

Chef David has newly installed an eye-popping Santa Maria-style grill and the appealing farm menu has broadened to include grilled lobster, rib-eye and hangar steals, lamb chops and whole young chicken.

“David Pratt, a visionary and true foodie at heart, is passionate about fresh, sustainable and flavorful food. He cares deeply about the food he creates, but he cares even more that people are happy with it. “I try to talk to each table that comes in,” David says. “I want to make sure everyone has a good experience.” “

“His hands are in each aspect of the business, from making pasta and shopping at farmers markets to overseeing the wine list and meeting guests.  One bite into a wood-fired Margherita pizza or the house roasted Porchetta and it all comes full circle.”

We divert Chef David from working the Santa Maria grill for a chat.

Andy Harris, Andrew Gruel and JC Clow of the Winery Restaurant and Wine Bar at the SoCal Restaurant Show 5th AnniversaryThe Winery Restaurant & Wine Bar has opened its third Southern California location at San Diego’s Westfield UTC in La Jolla. The Winery Restaurant La Jolla provides guests with the same rich experience as its Orange County locations at The District in Tustin and overlooking the marina in Newport Beach.

In the coming weeks, The Winery will also open a separate 1,300-square-foot wine bar within Westfield UTC, called The Wine Bar by The Winery, meant to provide a rich experience at a casual pace, perfect for enjoying a glass of wine or tasting flight and small bite.

“At The Winery Restaurant & Wine Bar, we pride ourselves on really focusing on our guest experience. Our third location now open in La Jolla provides the same level of service, with highly skilled Chefs orchestrating a warm and passionate menu created by our award-winning Chef Yvon Goetz, and a team of Certified Sommeliers to oversee an incredible wine program,” explained JC Clow, Founding Partner of The Winery Restaurant & Wine Bar. “It’s exciting to join a group of retailers that are among the best in their respective fields. We anticipate endless possibilities, with something to suit every palate.”

Managing Partner JC Clow is our hospitable guide.

Andrew Gruel at the AM830 KLAA StudiosOur always informed Co-Host, Chef Andrew Gruel, encores with his Ask the Chef series. The significant Illumination Foundation Benefit, OC Chef’s Table, is set for Sunday, March 18th at Disney’s Grand Californian. Chef Andrew is again a participant in this high profile and worthy charity event. Each celebrity chef cooks with great fanfare for an exclusive (highly decorated & visually stunning) table of ten. We’ll hear about it.

Podcasts

Segment One: Show Preview with Co-Host Andy Harris
Segment Two: Pic Picot, Pic’s Really Good Peanut Butter, Nelson, New Zealand Part One
Segment Three: Pic Picot, Pic’s Really Good Peanut Butter, Nelson, New Zealand Part Two
Segment Four: Border Grill’s Susan Feniger, Simply DiVine
Segment Five: Evan Goldstein, MS, The Wines of Alentejo, Portugal
Segment Six: Executive Chef / Proprietor David Pratt, Brick Restaurant, San Clemente
Segment Seven: JC Clow, Founding Managing Partner, The Winery Restaurant and Wine Bar
Segment Eight: Chef Andrew Gruel’s “Ask the Chef”