Show 386, August 15, 2020: Show Preview with Executive Producer & Co-Host Andy Harris

Anne Marie Panoringan is Voice of OC’s well-informed food columnist. She reports industry news, current events and trends. Panoringan’s prior efforts includes writing about food for 8 years at the OC Weekly in which she interviewed more than 330 chefs, restauranteurs and industry professionals for her weekly “On the Line” column. Anne Marie’s work has been recognized by the Orange County Press Club. Since outside or patio dine-in is now back in Orange County she has been making the rounds to observe the “new normal” in fresh-air dining. She joins us to share how OC restaurants are adapting while creatively surmounting numerous obstacles. Along the way Anne Marie also highlights some standout Brunch spots.

Rich Mead, Owner and Executive Chef of Farmhouse at Roger’s Gardens in Corona del Mar offers guests patio seating on a lush, garden setting for lunch and early dinner with an all-day menu. With over 4,000 square feet of al fresco dining, guests can relax outdoors while responsibly enjoying an award-winning cocktail or a seasonal, sustainably sourced meal. Also available is a diverse menu of takeout offerings in place including a Curbside Market with local ingredients and pantry staples, nourishing Family Meals and weekly Farmers Market Produce Boxes. Classic and signature cocktails are available for dine-in or curbside pickup courtesy of Chef de Swigs, Anthony Laborin and his team. We divert Rich Mead from his rounds at the Santa Monica Farmers Market for a chat.

Awen Winecraft officially started commercially in 2016 by winemakers Sean Hopkins and Tom Homewood. They had been producing small lots of hand-crafted hobby wine for over a decade, starting in California focusing primarily on red wines. After many years of honing their winemaking skills producing 4 to 16 barrels per year, Sean and Tom decided it was time to try to make a business of their passion. Sean moved to Southern Oregon in the summer of 2011 and began experimenting with the Rogue and Applegate AVA grapes, again, exclusively focused on red wines in the region, which offers an abundance of red wine grapes that they previously hadn’t used. They moved on to white wines in 2013, and worked on creating both 100% varietals as well as blends. Finally, after commuting up from the Bay Area roughly 30 times for winemaking duties, Tom packed up his family and made Southern Oregon his home in the summer of 2016 to help start Awen Winecraft.” Proprietors and Winemakers Sean Hopkins and Tom Homewood gently pull the cork on all that is Awen Winecraft for 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. Dine-in is slowly, with multiple hiccups, starting to come back but with a lot of new rules that restrict guest counts. Alternately take-out/delivery when you can surely helps… The short season for fresh Hatch peppers from New Mexico’s Mesilla Valley is upon us. Hatch chiles are thick, meaty and rich in flavor. They are often called the world’s tastiest peppers and with good reason. Chef Andrew is a fan and offers some great tips for inspired cooking with Hatch chiles.

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 386, August 15, 2020: Anne Marie Panoringan, Voice of OC’s Food Columnist Part One

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

Since outside or patio dining is allowable in Orange County, Anne Marie has been making the rounds to observe the “new normal” in fresh-air dining. She joins us to share how OC restaurants are adapting while creatively surmounting numerous obstacles and still serving guests. Along the way Anne Marie also highlights some standout Brunch spots.

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.

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Show 386, August 15, 2020: Anne Marie Panoringan, Voice of OC’s Food Columnist Part Two

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

Since outside or patio dining is allowable in Orange County, Anne Marie has been making the rounds to observe the “new normal” in fresh-air dining. She joins us to share how OC restaurants are adapting while creatively surmounting numerous obstacles and still serving guests. Along the way Anne Marie also highlights some standout Brunch spots. Anne Marie also introduces us to the Orange County Bartenders Cabinet.

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.

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August 15: Anne Marie Panoringan, Farmhouse at Roger’s Gardens, Awen Winecraft

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: Executive Chef Rich Mead, Proprietor, Farmhouse at Roger’s Gardens Part One
Segment Five: Executive Chef Rich Mead, Proprietor, Farmhouse at Roger’s Gardens Part Two
Segment Six: Awen Winecraft with Winemakers Sean Hopkins and Tom Homewood Part One
Segment Seven: Awen Winecraft with Winemakers Sean Hopkins and Tom Homewood Part Two
Segment Eight: Co-Host Chef Andrew Gruel of the Slapfish Restaurant Group with “Ask the Chef”

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. Since outside or patio dine-in is now back in Orange County she has been making the rounds to observe the “new normal” in fresh-air dining. She joins us to share how OC restaurants are adapting while creatively surmounting numerous obstacles. Along the way Anne Marie also highlights some standout Brunch spots.

Rich Mead, Owner and Executive Chef of Farmhouse at Roger’s Gardens in Corona del Mar offers guests patio seating on a lush, garden setting for lunch and early dinner with an all-day menu. With over 4,000 square feet of al fresco dining, guests can relax outdoors while responsibly enjoying an award-winning cocktail or a seasonal, sustainably sourced meal. Also available is a robust menu of takeout offerings in place including a Curbside Market with local ingredients and pantry staples, nourishing Family Meals and weekly Farmers Market Produce Boxes. Classic and signature cocktails are available for dine-in or curbside pickup courtesy of Chef de Swigs, Anthony Laborin and his team. We divert Rich Mead from an area farmers market for a chat.

“Awen Winecraft officially started commercially in 2016 by winemakers Sean Hopkins and Tom Homewood. They had been producing small lots of hand-crafted hobby wine for over a decade, starting in California focusing primarily on red wines. After many years of honing their winemaking skills producing 4 to 16 barrels per year, Sean and Tom decided it was time to try to make a business of their passion. Sean moved to Southern Oregon in the summer of 2011 and began experimenting with the Rogue and Applegate AVA grapes, again, exclusively focused on red wines in the region, which offers an abundance of red wine grapes that they previously hadn’t used. They moved on to white wines in 2013, and worked on creating both 100% varietals as well as blends. Finally, after commuting up from the Bay Area roughly 30 times for winemaking duties, Tom packed up his family and made Southern Oregon his home in the summer of 2016 to help start Awen Winecraft.” Proprietors and Winemakers Sean Hopkins and Tom Homewood gently pull the cork on Awen Winecraft for 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. Dine-in is slowly, with multiple hiccups, starting to come back but with a lot of new rules that restrict guest counts. Alternately Take-Out / Delivery when you can surely helps… The short season for fresh Hatch Peppers from New Mexico’s Mesilla Valley is upon us. Hatch chiles are thick, meaty and rich in flavor. They are often called the world’s tastiest peppers and with good reason. Chef Andrew is a fan and offers some great tips for inspired cooking with Hatch chiles.

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

Since outside or patio dining is allowable in Orange County, Anne Marie has been making the rounds to observe the “new normal” in fresh-air dining. She joins us to share how OC restaurants are adapting while creatively surmounting numerous obstacles and still serving guests. Along the way Anne Marie also highlights some standout Brunch spots. Anne Marie also introduces us to the Orange County Bartenders Cabinet.

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.

Rich Mead of Farmhouse at Rogers GardensRich Mead, Owner and Executive Chef of Farmhouse at Roger’s Gardens, offers guests patio seating on a lush, garden setting for lunch and early dinner with an all-day menu. With over 4,000 square feet of al fresco dining, guests can relax outdoors while responsibly enjoying an award-winning cocktail or a seasonal, sustainably sourced meal.

Also available is a robust menu of takeout offerings including a Curbside Market with local ingredients and pantry staples, nourishing Family Meals and weekly Farmers Market Produce Boxes. Classic and signature cocktails are available for dine-in or curbside pickup courtesy of Chef de Swigs, Anthony Laborin and his team.

Please note hours for Dine-in are currently 11:30 a.m. to 5:00 p.m. daily and for Takeout 11:30 a.m. to 7:00 p.m. Phone is 949.640.1415 for Reservations and Takeout.

“During his 35 plus years of culinary expertise, Chef Rich Mead has cultivated relationships with the highest regarded, local sustainable farms, allowing him to create the freshest menus using locally sourced, seasonal ingredients and specially grown vegetables. In 2016, after years of planning, Chef Mead unveiled a unique and sustainable field-to-fork dining experience at Farmhouse, located within Roger’s Gardens. Nestled on over 6 acres in the garden-like setting, Farmhouse features exclusive wines, craft beers, signature cocktails, artisan refreshments and a healthy inspired seasonal cuisine.”

Chef / Proprietor Rich Mead is our guest.

Tom Homewood and Sean Hopkins of Awen WinecraftAwen Winecraft officially started commercially in 2016 by winemakers Sean Hopkins and Tom Homewood. They had been producing small lots of hand-crafted hobby wine for over a decade, starting in California focusing primarily on red wines. After many years of honing their winemaking skills producing 4 to 16 Barrels per year, Sean and Tom decided it was time to try to make a business of their passion. Sean moved to Southern Oregon in the summer of 2011 and began experimenting with the Rogue and Applegate AVA grapes, again, exclusively focused on red wines in the region, which offers an abundance of red wine grapes that they previously hadn’t used. They moved on to white wines in 2013, and worked on creating both 100% varietals as well as blends.”

“Additionally, Sean and Tom were given the opportunity to manage a small boutique vineyard in 2014, which allowed them to really experience home winemaking ‘grape to glass’.

“Finally, after commuting up from the Bay Area roughly 30 times for winemaking duties, Tom packed up his family and made Southern Oregon his home in the summer of 2016 to help start Awen Winecraft.”

“Awen” is a celtic/druidic symbol describing the spark of creativity or divine inspiration or illumination.

“Working with Herb Quady, Brian Gruber, and Nichole Schulte at Barrel 42, we are bridging the gap from Hobbyist to professional, and are appreciative of their mentorship. We also appreciate all of the efforts of both the master growers that we work with, as well as the help and feedback we have received from other winemakers.”

Proprietors and Winemakers Sean Hopkins and Tom Homewood gently pull the cork on Awen Winecraft for us.

Andy Harris and Andrew Gruel at the Fifth Anniversary of the SoCal Restaurant Show at Melissas World Variety ProduceOur 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. Dine-in is slowly, with multiple hiccups, starting to come back but with a lot of new rules that restrict guest counts. Alternately Take-Out / Delivery when you can surely helps…

The short season for sourcing fresh Hatch peppers from New Mexico’s Mesilla Valley is upon us. Hatch Chiles are thick, meaty and rich in flavor. They are often called the world’s tastiest peppers and with good reason. Chef Andrew is a fan and offers some useful tips for inspired cooking with Hatch chiles.

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: Executive Chef Rich Mead, Proprietor, Farmhouse at Roger’s Gardens Part One
Segment Five: Executive Chef Rich Mead, Proprietor, Farmhouse at Roger’s Gardens Part Two
Segment Six: Awen Winecraft with Winemakers Sean Hopkins and Tom Homewood Part One
Segment Seven: Awen Winecraft with Winemakers Sean Hopkins and Tom Homewood Part Two
Segment Eight: Co-Host Chef Andrew Gruel of the Slapfish Restaurant Group with “Ask the Chef”

Show 381, July 11, 2020: Chef & Proprietor John Park, Toast Kitchen + Bakery, Costa Mesa

John Park of Toast Kitchen and BakeryChef John Park’s Toast Kitchen + Bakery, now celebrating its 2nd Anniversary, is a welcome addition to the moderately priced dining scene in Costa Mesa. The actual anniversary date is July 24th but Toast will be celebrating with changing weekly specials for the entire month. From Tuesday, July 14th through Sunday, July 19th all the signature house-baked cookies are $2 each.

They serve Breakfast & Brunch daily (closed on Monday.) Early Dinner is Tuesday through Friday with Happy Hour (with food & libation specials) on Weekdays from 3:00 p.m. to 7:00 p.m. Some salivating new menu items have just been introduced including creative libations and both savory & sweet creations. Think Mapo Tofu Noodles with mapo tofu, noodles, zucchini, roasted sesame seeds and cilantro.

Chef John Park, the Chef of the Year at the 2019 Golden Foodie Awards, joins us.

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Show 371, May 2, 2020: Executive Chef & Co-Proprietor Marco Zapien, Zapien’s Salsa Grill

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

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

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

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

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

We gently pull Chef Marco out of his busy kitchen to talk about all his specials for Cinco de Mayo (Family Meal Packs) and Mother’s Day (including a Mother’s Day Brunch feast for 4 to 6 people).

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Show 346, October 26, 2019: Chef / Proprietor AC Boral, Bebot Filipino Soul Food, Long Beach Part One

AC Boral of BebotRegular listeners to the show know Long Beach’s Chef AC Boral from his popular pop-up series of “Rice & Shine” brunches. His long-in-the works brick-and-mortar restaurant, Bebot (named after his late Father) is now serving Filipino Soul Food.

“I remember from a very young age, my dad dreamed of opening a restaurant. He spoke so earnestly as he’d share this Dream with me, show me the menus he’d drafted up, and even go as far as fantasizing about spaces with “FOR LEASE” signs on them.”

“He put that aspiration on the back burner for a different, more selfless Dream: for his children to graduate college. I’m so glad he was able to see my sister and I walk across that stage. And right now, I’m so grateful for the opportunity to help achieve his other Dream of opening a restaurant.”

“I wish he could be here to see this. But I’m confident Bebot – Filipino Soul Food is something that he’d be proud of that will continue his legacy.”

Chef AC joins us with the tasty details.

 

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Show 338, August 24, 2019: Chef Marco Zapien of Zapien’s Salsa Grill

Marco Zapien of Zapiens Salsa Grill and TaqueriaOnce a year Chef Marco Zapien of Zapien’s Salsa Grill in Pico Rivera hosts a series of Hatch Chile-themed events to celebrate the famous New Mexican spicy and savory pepper. First up is Chef Marco’s Hatch pepper Cooking Demonstration on Tuesday evening, August 27th from 6 to 8:00 p.m. Guests will receive copies of all the Hatch-themed recipes including Drink of the Day, Appetizers, Salad, Entrees and Dessert. The seated Dinner features all the items demonstrated by Chef Marco. Guests also receive a gift certificate for a complimentary meal at Zapien’s Salsa Grill on a future visit.

Zapien’s will then host a daytime Hatch Chile Roast on September 7th were supplies of the roasted Hatch Chiles can be picked up by the case. The guest selects the level of spicy desired ranging from mild to hot. Also on Saturday, September 7th from 9:00 a.m. to 2:00 p.m. join Chef Marco and Zapien’s Salsa Grill for their special Hatch Chile Brunch featuring over ten incredible Hatch Chile inspired dishes.

We’ll entice Chef Marco away from the chile roaster for a chat.

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Show 337, August 17, 2019: Chef Scooter Kanfer, The Tropicale Restaurant & Coral Seas Lounge, Palm Springs

Scooter Kanfer of the TropicaleChef Scooter Kanfer is the menu maker (with proprietor Tony Di Lembo) at Palm Springs’ The Tropicale Restaurant & Coral Seas Lounge (Comfort Food for a Modern World.) “Every night at Tropicale is a party.”

Newly published is The Tropicale Restaurant Cookbook.

“A chic and sophisticated décor provides the setting for our distinctive “world cuisine”, a provocative mix of zesty influences that creates a delightful dining experience in Palm Springs, California. Plush high-backed semicircular banquettes surround our dining room and offer comfortable and private seating. The cuisine has a light, exotic feel with an emphasis on Pacific Rim specialties, from Chilean Sea Bass baked in Banana Leaves or Kahlua-Barbecued Pork Chops to all sorts of tasty tapas, salads, wood-fired pizzas, and desserts.”

“The Coral Seas Lounge, a hip mid-century style bar is lined with sexy black leather bar-stools and is reminiscent of the upbeat lounges of old Palm Springs. It wraps around the dining room and leads outside to a lush, tropical, 2000 square foot dining patio where a variety of specialty cocktails and old-school favorites are mixed – an ideal place where friends gather and martinis are sipped under the starlit desert sky.”

We spirit Chef Scooter away from her busy kitchen at Brunch for a chat.

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Show 333, July 20, 2019: Proprietor Rob Arellano, Descanso – A Modern Taqueria, Costa Mesa Part One

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

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

Open Daily @ 11:00 a.m. for Lunch and Dinner. Happy Hour is Monday through Friday from 3 to 5:00 p.m. Brunch (featuring Bottomless Mimosas and Brunch Cocktails) is Saturday and Sunday from 10:00 a.m. to 2:00 p.m.

Rob Arellano is our guest.

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