Show 233, July 22, 2017: Restaurateur Don Myers, Cha Cha’s Latin Kitchen

Don Myers of Cha Cha's Latin Kitchen in Brea and IrvineBrea’s popular Cha Cha’s Latin Kitchen has just opened a second location in The Market Place in Irvine.

“Cha Cha’s Latin Kitchen was born out of a love and passion for Latin cuisine…”

“The Latin inspired menu adapts the culinary heritage of Mexico and Latin America to a fresh modern style. In the open kitchen guests can watch savory dishes being prepared in the wood-fired oven, while free-range Jidori chickens roast to perfection and tacos are topped with house-made fire-roasted salsa.”

Their special creation for National Tequila Day (July 24th) is the specialty margarita, the El Palomar. It’s 100 % blue agave tequila, fresh serrano chile, orange liqueur, freshly squeezed lime juice, agave nectar and a float of house-brewed Hibiscus tea.

Proprietor Don Myers (also Brunos Italian Kitchen), a veteran restaurateur, is our in-studio guest.

Show 233, July 22, 2017: Restaurateur Don Myers, Cha Cha’s Latin Kitchen Don Myers (also Brunos Italian Kitchen), continues…

Don Myers of Cha Cha's Latin Kitchen in Brea and IrvineBrea’s popular Cha Cha’s Latin Kitchen has just opened a second location in The Market Place in Irvine.

“In the Lounge the lively sound of handcrafted cocktails being shaken provides the backdrop. These tequila libations utilize freshly squeezed juices, house-made infusions, and fresh seasonal fruit. A variety of popular and boutique wineries from the Central Coast, Spain and South America also add a great complement to any meal.”

Don Myers started his restaurant career at the young age of fourteen in Tucson, Arizona at the fifty-year-old Casa Molina Mexican Restaurant. He graduated from the University of Arizona and was a four-year varsity athlete and competitive international gymnast.

In 2008, Don created P&D Restaurant Concept that now boasts two award-winning restaurants. He was later featured in OC Metro and named the “Unofficial Mayor of Brea” in 2013 for his leadership role in the revival of Brea Downtown. In 2014, Myers and his business partner Peter Serantoni were named Orange County Business Journal’s Restaurateurs of The Year.

Show 110, February 14, 2015: OC Restaurant Week 2015

OC Restaurant WeekIt’s the 7th banner year for OC Restaurant Week coming up on March 1st (Sunday) through March 7th (Saturday.) The popular annual promotion provides a wide variety of dining options at over 100 restaurants ranging from casual and family friendly establishments to upscale and fine dining. The values at every price level are especially diner-friendly. During the weeklong event, participating restaurants will offer special three-course menus, many with a cocktail or signature item at no additional cost. Food lovers simply dine out at as many participating restaurants as they like.

Veteran restaurateur Don Myers, the co-owner of Brunos Italian Kitchen and ChaCha’s Latin Kitchen (both in Downtown Brea,) is participating in OC Restaurant Week. Brunos is offering a $30 dinner menu while ChaCha’s presents a $15 lunch menu and a $20 dinner menu. Myers is here to provide all the delicious details.

Show 103, December 27, 2014: Chef Charlie McKenna, Lillie’s Q

Charlie MckennaWhen Chef Charlie McKenna opened the original Lillie’s Q in 2010 in the Bucktown neighborhood of Chicago he brought award-winning competition BBQ and timeless Southern cooking to the City of Big Shoulders. Now Chef Charlie and partner Joe Manzella of TAPS Fish House & Brewery and The Catch have launched Lillie’s Q in Brea Downtown. The joint venture marks McKenna’s fourth location for his growing barbecue concept.

Lillie’s Q specializes in slow-smoked pork shoulder, tri-tip, baby back ribs, hot links, and chicken cooked in custom-built smokers over peach wood and lump charcoal. They are also known for their incredible array of award-winning sauces which are still prepared in small batches. The sauces themselves are so popular that they are sold-out until mid-January.

“I look forward to bringing my southern BBQ roots to the West Coast,”
McKenna said. “It’s approachable, and there is something on the menu for everyone to enjoy.”

Chef McKenna is our guest.