Show 508, January 21, 2023: Santa Ynez Valley Restaurant Weeks with Shelby Sim, President / CEO of Visit the Santa Ynez Valley

Shelby Sim of the Santa Ynez Valley

“The Santa Ynez Valley’s creative culinary culture has long been at the heart of its wine country experience, but its wide range of flavors are never more accessible than during Santa Ynez Valley Restaurant Weeks.”

Restaurant Weeks has returned for the 13th consecutive year, January 16-31, once again showcasing the region’s culinary bounty — and the perfect Santa Ynez Valley wines to pair with it — with a variety of special three-course prix fixe price menus.”

“The restaurants that participate in Santa Ynez Valley’s annual festival of flavor feature curated, chef-driven, three-course menus at price points of $30, $40, or $50, plus tax and gratuity. Many of the region’s wineries and tasting rooms also participate at various levels, offering two-for-one tastings, special tasting flights, and discounts on bottle purchases.”

“Restaurant Weeks brings foodies together each year for an affordable, immersive culinary experience,” said Shelby Sim, President/CEO of Visit the Santa Ynez Valley. “The region’s wines are typically what come to mind first when thinking about the Santa Ynez Valley. But Restaurant Weeks showcases our gifted local chefs and their diverse and inspired culinary creations in a way that is accessible to most everyone.”

For the latest updates on Santa Ynez Valley Restaurant Weeks, including menus and participating restaurants, wineries, and tasting rooms, visit their Restaurant Weeks website.

Shelby Sim is our guest highlighting Santa Ynez Valley Restaurant Weeks.

Later in the year is Taste of the Santa Ynez Valley 2023. The four-day, six town celebration of food, wine, and more takes place September 28th through October 1st across the towns of Solvang, Santa Ynez, Los Alamos, Los Olivos, Ballard, and Buellton.

Show 504, December 17, 2022: Show Preview with Executive Producer & Co-Host Andy Harris

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

Meet Chef & Pitmaster Chad Phuong, also known as the Cambodian Cowboy, of Long Beach’s Battambong BBQ. It’s real deal Texas-style BBQ with a kick. No gimmicks here…This is a career change for Chef Phuong and, in a short time, he’s created a tremendous word-of-mouth following for his regular Long Beach BBQ pop-ups serviced by his rolling smoker. His acclaim is such that CBS’s Carter Evans featured Chef Chad in “The Dish” segment of “CBS Mornings” (National) in early November.

“The return of the iconic Tail o’ the Pup (originally located on S. La Cienega Blvd. across from the SLS Hotel) is a direct reflection of proprietor 1933 Group’s (Highland Park Bowl, The Formosa Café) dedication to preserving, protecting, and reviving Los Angeles History. Tail o’ the Pup’s giant hotdog shaped building has been attracting visitors to Hollywood since 1946. This ambitious revival isn’t just about nostalgia. The 1933 Group aims to not only celebrate Tail o’ the Pup’s past, but also pave the way for new endeavors and memories which can be celebrated for years to come.” 1933 Group’s Co-Founder, Dimitri Komarov is our guest with a Chicago Pup in hand.

Figueroa Mountain Brewing Company’s (Buellton) new Director of Innovation is Victor Novak (ex-Golden Road Brewing.) Victor also serves as Head Brewer for the company’s upcoming Los Angeles taprooms. Novak will help expand the brewing operations for Figueroa Mountain in Los Angeles, bringing his years of experience with brewing at all scales to the organization. Prior to this announcement, Novak served as Brewmaster at Golden Road Brewing, having joined them in 2014. Before that he brewed at TAPS Brewery, where he racked up 21 World Beer Cup and Great American Beer Fest medals as well as recognition as Brewer of the Year in 2010 and 2011.” Victor Novak joins us to tap the keg on all that is Figueroa Mountain Brewing Co.

Our own Chef Andrew Gruel the Founder of Big Parm (New Jersey-style pizza), Two Birds and the soon to launch, full-service Calico Fish House (in Huntington Beach) provides another timely and informative “Ask the Chef” segment where Chef Andrew responds to listeners thoughtful inquiries. This is a bit curious…The price of proteins has been on the rise yet the price of chicken breasts and wings has declined since the Summer. Definitely value to be found there. Chef Andrew adds his informed perspective. As a year-end bonus Chef Andrew shares his signature recipe for the “Ultimate Sandwich Sauce.”

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

Show 504, December 17, 2022: Brewmaster Victor Novak, Director of Innovation, Figueroa Mountain Brewing Co. Part One

Victor Novak of Figueroa Mountain Brewing Company

Figueroa Mountain Brewing Company’s (Buellton) new Director of Innovation is Victor Novak (ex-Golden Road Brewing.) Victor also serves as Head Brewer for the company’s upcoming Los Angeles taprooms. Novak will help expand the brewing operations for Figueroa Mountain in Los Angeles, bringing his years of experience with brewing at all scales to the organization. Prior to this announcement, Novak served as Brewmaster at Golden Road Brewing, having joined them in 2014. Before that he brewed at TAPS Brewery, where he racked up 21 World Beer Cup and Great American Beer Fest medals as well as recognition as Brewer of the Year in 2010 and 2011.”

“Chief among Victor’s tasks will be to oversee the development of the three new Figueroa Mountain brewpubs in Los Angeles, including the upcoming Fig Mtn LagerHaus in Sherman Oaks, Agua Santa Cervecería in West LA, and Fig Mtn University in Westwood Village.”

“Asked about what makes him excited about those locations, Novak said, “Bringing the Figueroa Mountain identity to these brewpubs is going to do a lot to open more people’s eyes to the depth and breadth of what we can do in LA, and that’s really thrilling.”

The reconceived and revived brewpubs are expected to open under their new names early in 2023.

Victor Novak is our guest to tap the keg on all that is Figueroa Mountain Beer Co.

Show 504, December 17, 2022: Brewmaster Victor Novak, Director of Innovation, Figueroa Mountain Brewing Co. Part Two

Victor Novak of Figueroa Mountain Brewing Company

Figueroa Mountain Brewing Company’s (Buellton) new Director of Innovation is Victor Novak (ex-Golden Road Brewing.) Victor also serves as Head Brewer for the company’s upcoming Los Angeles taprooms. Novak will help expand the brewing operations for Figueroa Mountain in Los Angeles, bringing his years of experience with brewing at all scales to the organization. Prior to this announcement, Novak served as Brewmaster at Golden Road Brewing, having joined them in 2014. Before that he brewed at TAPS Brewery, where he racked up 21 World Beer Cup and Great American Beer Fest medals as well as recognition as Brewer of the Year in 2010 and 2011.”

“Chief among Victor’s tasks will be to oversee the development of the three new Figueroa Mountain brewpubs in Los Angeles, including the upcoming Fig Mtn LagerHaus in Sherman Oaks, Agua Santa Cervecería in West LA, and Fig Mtn University in Westwood Village.”

“Asked about what makes him excited about those locations, Novak said, “Bringing the Figueroa Mountain identity to these brewpubs is going to do a lot to open more people’s eyes to the depth and breadth of what we can do in LA, and that’s really thrilling.”

The reconceived and revived brewpubs are expected to open under their new names early in 2023.

“Figueroa Mountain Brewing Co. was founded in 2010 by father and son team Jim and Jamie Dietenhofer. Through their passion for craft beer, they’ve sought to share the beauty and the spirit of the Santa Ynez Valley with beer lovers throughout the state. Their beer can be found in bars, restaurants, and grocery stores throughout California, as well as in their taprooms throughout the region.”

Victor Novak continues as our guest to tap the keg on all that is Figueroa Mountain Beer Co.

December 17: Battambong BBQ, Tail o’ the Pup from 1933 Group, Figueroa Mountain Brewing Company

Podcasts

Segment One: Show Preview with Executive Producer & Co-Host Andy Harris
Segment Two: Chef Chad Phuong, The Cambodian Cowboy, Battambong BBQ, Long Beach Part One
Segment Three: Chef Chad Phuong, The Cambodian Cowboy, Battambong BBQ, Long Beach Part Two
Segment Four: Tail o’ the Pup, West Hollywood, with Proprietor Dimitri Komarov, 1933 Group Part One
Segment Five: Tail o’ the Pup, West Hollywood, with Proprietor Dimitri Komarov, 1933 Group Part Two
Segment Six: Brewmaster Victor Novak, Director of Innovation, Figueroa Mountain Brewing Co. Part One
Segment Seven: Brewmaster Victor Novak, Director of Innovation, Figueroa Mountain Brewing Co. Part Two
Segment Eight: Chef Andrew Gruel, Co-Host, with “Ask the Chef”

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

Meet Chef & Pitmaster Chad Phuong, also known as the Cambodian Cowboy, of Long Beach’s Battambong BBQ. It’s real deal Texas-style BBQ with a kick. No gimmicks here…This is a career change for Chef Phuong and, in a short time, he’s created a tremendous word-of-mouth following for his regular Long Beach BBQ pop-ups serviced by his rolling smoker. His acclaim is such that CBS’s Carter Evans featured Chef Chad in “The Dish” segment of “CBS Mornings” (National) in early November.

“The return of the iconic Tail o’ the Pup (originally located on S. La Cienega Blvd. across from the SLS Hotel) is a direct reflection of proprietor 1933 Group’s (Highland Park Bowl, The Formosa Café) dedication to preserving, protecting, and reviving Los Angeles History. Tail o’ the Pup’s giant hotdog shaped building has been attracting visitors to Hollywood since 1946. This ambitious revival isn’t just about nostalgia. The 1933 Group aims to not only celebrate Tail o’ the Pup’s past, but also pave the way for new endeavors and memories which can be celebrated for years to come.” 1933 Group’s Co-Founder, Dimitri Komarov is our guest with a Chicago Pup in hand.

“Figueroa Mountain Brewing Company’s (Buellton) new Director of Innovation is Victor Novak (ex-Golden Road Brewing.) Victor also serves as Head Brewer for the company’s upcoming Los Angeles taprooms. Novak will help expand the brewing operations for Figueroa Mountain in Los Angeles, bringing his years of experience with brewing at all scales to the organization. Prior to this announcement, Novak served as Brewmaster at Golden Road Brewing, having joined them in 2014. Before that he brewed at TAPS Brewery, where he racked up 21 World Beer Cup and Great American Beer Fest medals as well as recognition as Brewer of the Year in 2010 and 2011.” Victor Novak joins us to tap the keg on all that is Figueroa Mountain Brewing Co.

Our own Chef Andrew Gruel the Founder of Big Parm (New Jersey-style pizza), Two Birds and the soon to launch, full-service Calico Fish House (in Huntington Beach) provides another timely and informative “Ask the Chef” segment where Chef Andrew responds to listeners thoughtful inquiries. This is a bit curious…The price of proteins has been on the rise yet the price of chicken breasts and wings has declined since the Summer. Definitely value to be found there. Chef Andrew adds his informed perspective. As a bonus Chef Andrew shares his signature recipe for the “Ultimate Sandwich Sauce.”

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

Chad Phoung of Battamboung BBQ

Meet Chef & Pitmaster Chad Phuong, also known as the Cambodian Cowboy, of Long Beach’s Battambong BBQ. It’s real deal Texas-style BBQ with a kick. No gimmicks here…

This is a career change for Chef Phuong and, in a short time, he’s created a tremendous word-of-mouth following for his regular Long Beach BBQ pop-ups serviced by his rolling smoker. His wide acclaim is such that CBS’s Carter Evans featured Chef Chad in “The Dish” segment of “CBS Mornings” (National) in early November.

Phuong learned all about the cuts of meat and pitmastering while working in a meat processing plant in Texas before returning to Long Beach. Chad survived the ravages of the Khmer Rouge regime in Cambodia and emigrated to the United States in 1980 with his Mother and siblings.

On Chef Chad’s regular menu are slow-smoked, 17-hour Brisket, Tri-Tip, Spare Ribs, Pulled Pork, Chicken, Cambodian Sausage, and Pork Belly. Also featured are Brisket Nom Pang and Tri-Tip Nom Pang sandwiches.

Far from the ordinary sides include Cambodian Coconut Corn, Garlic Noodles, Cambodian Slaw and Battambong BBQ Sauce.

Chef Chad doesn’t forget his Vegan guests. His special creations are Smoked Oyster Mushrooms, Smoked Coconut Cauliflower, Jackfruit Sliders and Smoked Vegan Rice.

Battambong BBQ’s regular weekly schedule: Bixby Knolls Farmers Market (Thurs 3 p.m.-7 pm) Ten Mile Brewing (Fridays 12 p.m.-9 p.m.) Trademark Brewing (Sundays 12-7p.m.), Long Beach, CA, United States, California

For Saturday, December 17th only The Night Market from
3 pm -7 pm
@ 2338 E. Anaheim St., Long Beach CA 90804

Battambong BBQ will be one of the featured establishments in the upcoming, inaugural Long Beach Cambodian Restaurant Week running from Sunday, March 19th to Sunday, March 26th.

Dimitri Komarov of the 1933 Group

“The return of the iconic Tail o’ the Pup (originally located on S. La Cienega Blvd. across from the SLS Hotel) is a direct reflection of proprietor 1933 Group’s (Highland Park Bowl, The Formosa Café) dedication to preserving, protecting, and reviving Los Angeles History. Tail o’ the Pup’s giant hotdog shaped building has been attracting visitors to Hollywood since 1946. This ambitious revival isn’t just about nostalgia. The 1933 Group aims to not only celebrate Tail o’ the Pup’s past, but also pave the way for new endeavors and memories which can be celebrated for years to come.”

“The 1933 Group’s team is dedicated to creating tasty dogs, snacks, shakes, and more that satisfy modern tastes while honoring Tail o’ the Pup’s rich history. The 1933 Group works tirelessly to source high quality ingredients and develop house-made recipes with their guests in mind. They are proud to feature a surprisingly diverse menu featuring vegetarian and gluten-free options.” In the proud tradition of Tail o’ The Pup there is even a Doggy Menu where you can “Pamper Your Pup.”

“Formed nearly two decades ago, the 1933 Group helms a lauded portfolio of bars and restaurants in Los Angeles, including the historical restorations of Highland Park Bowl and the barrel-shaped bar Idle Hour in North Hollywood, Harlowe in West Hollywood, Sassafras in Hollywood, La Cuevita in Highland Park, Bigfoot Lodge in Los Feliz, Thirsty Crow in Silver Lake, Culver City’s Bigfoot West and Oldfield’s Liquor Room. The latest additions are the iconic Formosa Café and the restored and expanded Tail o’ the Pup. Combining design aesthetics that embrace various time periods in early America with a passion for cocktails and the revival of the art of bartending, owners Bobby Green, Dimitri Komarov, and Dmitry Liberman create imaginative libations and scenes throughout LA’s drinking landscape. Each concept reflects bold, modern interpretations, reflective of the company’s dynamic partners and memorable eras.”

1933 Group’s Co-Founder, Dimitri Komarov, is our guest with a Chicago Pup in hand.

Victor Novak of Figueroa Mountain Brewing Company

Figueroa Mountain Brewing Company’s (Buellton) new Director of Innovation is Victor Novak (ex-Golden Road Brewing.) Victor also serves as Head Brewer for the company’s upcoming Los Angeles taprooms. Novak will help expand the brewing operations for Figueroa Mountain in Los Angeles, bringing his years of experience with brewing at all scales to the organization. Prior to this announcement, Novak served as Brewmaster at Golden Road Brewing, having joined them in 2014. Before that he brewed at TAPS Brewery, where he racked up 21 World Beer Cup and Great American Beer Fest medals as well as recognition as Brewer of the Year in 2010 and 2011.”

“Chief among Victor’s tasks will be to oversee the development of the three new Figueroa Mountain brewpubs in Los Angeles, including the upcoming Fig Mtn LagerHaus in Sherman Oaks, Agua Santa Cervecería in West LA, and Fig Mtn University in Westwood Village.”

“Asked about what makes him excited about those locations, Novak said, “Bringing the Figueroa Mountain identity to these brewpubs is going to do a lot to open more people’s eyes to the depth and breadth of what we can do in LA, and that’s really thrilling.”

The reconceived and revived brewpubs are expected to open under their new names early in 2023.

Victor Novak is our guest to tap the keg on all that is Figueroa Mountain Beer Co.

Our own Chef Andrew Gruel the Founder of Big Parm (New Jersey-style pizza), Two Birds and the soon to launch, full-service Calico Fish House (in Huntington Beach) provides another timely and informative Ask the Chef segment where Chef Andrew responds to listeners thoughtful inquiries.

This is a bit curious…The price of proteins has been on the rise yet the price of chicken breasts and wings has actually declined since the Summer. Definitely value to be found with cluck. Chef Andrew adds his informed perspective.

As an added bonus Chef Andrew shares his perfected recipe for the Ultimate Sandwich Sauce which is the perfect combination of fats, acid, salt and umami to make any dish taste better.

Podcasts

Segment One: Show Preview with Executive Producer & Co-Host Andy Harris
Segment Two: Chef Chad Phuong, The Cambodian Cowboy, Battambong BBQ, Long Beach Part One
Segment Three: Chef Chad Phuong, The Cambodian Cowboy, Battambong BBQ, Long Beach Part Two
Segment Four: Tail o’ the Pup, West Hollywood, with Proprietor Dimitri Komarov, 1933 Group Part One
Segment Five: Tail o’ the Pup, West Hollywood, with Proprietor Dimitri Komarov, 1933 Group Part Two
Segment Six: Brewmaster Victor Novak, Director of Innovation, Figueroa Mountain Brewing Co. Part One
Segment Seven: Brewmaster Victor Novak, Director of Innovation, Figueroa Mountain Brewing Co. Part Two
Segment Eight: Chef Andrew Gruel, Co-Host, with “Ask the Chef”

Show 481, July 2, 2022: Alma Rosa Winery & Vineyards’ Winemaker Samra Morris – Preview of “Peace of Mind: 10,000 Steps in the Right Direction”

Samra Morris of Alma Rosa Winery

Alma Rosa Winery & Vineyards is hosting its second annual fundraiser to support mental health: Peace of Mind: 10,000 Steps in the Right Direction on Saturday, July 23, 2022. To support community services as well as mental health research, the 2022 Peace of Mind event will be a walk of approximately 10,000 steps or 4.5 miles across the Alma Rosa estate in Buellton benefiting two organizations: the Mental Wellness Center and One Mind.”

“100 per cent of the $55 registration fee will support the two benefiting organizations: One Mind, which funds research into the causes, treatments and cures of mental illness, and Mental Wellness Center, which provides servicers and housing for individuals with a mental health diagnosis in Santa Barbara County.”

Alma Rosa proprietors Bob & Barb Zorich are doubling all donations made through Peace of Mind dollar-for-dollar up to $35,000 for each charity, for a total of $70,000.

Alma Rosa’s Winemaker, Samra Morris, joins us with all the details.

Show 445, October 2, 2021: Show Preview with Executive Producer & Co-Host Andy Harris

Andy Harris at the KLAA Studios

It’s the 9th Anniversary of the “SoCal Restaurant Show” on AM 830 KLAA. Thanks to all our loyal listeners over the years for being part of the Saturday morning fun. More years of food fun ahead…

We first introduced Chef Eric Klein to the listeners of the “SoCal Restaurant Show” when he was the high- profile Executive Chef and Partner of Spago Las Vegas in the Forum Shops. Later Chef Eric transitioned with a promotion to Senior Vice President Culinary – Partner at Wolfgang Puck Catering based at the Dolby Theater (Hollywood & Highland) in Hollywood. Every year for over two-decades Wolfgang Puck Catering has had the honor and great responsibility of providing all celebratory food and beverage for the prestigious Governors Ball following the Academy Awards ceremony. Talk about great expectations…Chef Eric Klein takes a brief break from his busy kitchens to join us.

Buellton’s celebrated Chef and Winemaker Frank Ostini is the grill master at Hitching Post 2 Restaurant and the Co-Winemaker at Hartley-Ostini Hitching Post Wines (with Gray Hartley.) We’re talking Santa Barbara County wine and Santa Maria BBQ with Chef Frank Ostini.

If you’re a foodie in good-standing you’ve most likely heard of the ultimate outdoor dining experience, Outstanding in the Field.” These ongoing, one-of-a-kind dining spectaculars are the creation of artist and chef, Jim Denevan. “A just released feature documentary, “Man In The Field: The Life and Art of Jim Denevan,” chronicles his memorable achievements. Instead of bringing the food to the restaurant, “Outstanding in the Field” has brought the restaurant to the food since 1999. Hosted at one long table, with 100 to 1000 guests dining together, Denevan has set tables in vineyards, beaches, meadows, fishing docks, and city streets. Over 120,000 lucky patrons in all 50 states and 16 countries have experienced this once-in-a-lifetime event and now Director Patrick Trefz’s film will allow audiences to experience it too.” The Director of “Man in The Field,” Patrick Trefz, is our guest.

Luchador Brewing Co. is the first craft brewery in the city of Chino Hills. Co-owners Brent Miller & Jaime Benson have put blood, sweat, tears, and LOTS of beers into making Luchador Brewing Company a reality. Brewmaster Paul Marquez heads up their custom brew system, made up of eight, five-barrel brew tanks. Eventually Luchador will have 20 of their own brewed cervezas in addition to a few rotating guest tap handles. The in-house food truck, El Camion, is always cooking to make sure guests enjoy some delicious Mexican street food while beer-tasting. Proprietor Brent Miller joins us to tap the keg of all things Luchador Brewing Co.

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 details his volunteer efforts in support of Bastards American Canteen (Veteran Owned and Operated) with a location in Downey and soon to open in an expanded space in Temecula. They are sponsors of Save The Brave.

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

Show 445, October 2, 2021: Chef and Winemaker Frank Ostini, Hitching Post 2 and Hartley-Ostini Hitching Post Wines Part One

Frank Ostini of Hitching Post II

Buellton’s celebrated Chef and Winemaker Frank Ostini is the grill master at Hitching Post 2 Restaurant and the Co-Winemaker at Hartley-Ostini Hitching Post Wines (with Gray Hartley.) We’re talking Santa Barbara County wine and classic Santa Maria BBQ with Chef Frank Ostini.

“On the Central Coast of California BBQ has always meant grilling over an open fire of red oak, a style of cooking that is native to the area and goes back to the days of the Spanish Rancheros. By combining the old and the new, Hitching Post 2 has created an exciting cuisine with outstanding steaks, ribs and chicken, along with fresh fish and seafood and vegetarian options. They also create their own (world class) wines, Hartley – Ostini Hitching Post Wines, for sale and enjoyment in the restaurant and to the wider public.”

“Hitching Post Wines strives to create flavorful handcrafted wines that possess poise and balance, putting a slice of Santa Barbara in each glass, and a piece of their soul in every bottle of Hitching Post. The spacious Hitching Post Wines Tasting Room is located adjacent to Hitching Post 2 restaurant on Highway 246 and has ample parking.”

The Traditional Tasting at Hitching Post Wines priced at $15 per guest offers a flight of five Hitching Post Wines consisting of Pinks 2017; Hometown Pinot Noir 2016; Cork Dancer Pinot Noir 2015; Santa Maria Valley Pinot Noir 2015; and Gen Red 2016.

A Reserve Tasting, priced at $20, includes five wines – Highliner Pinot Noir 2015; Perfect Set Pinot Noir 2015; Bien Nacido Pinot Noir 2015; Sanford & Benedict Pinot Noir 2015; and Four Top 2012. The caveat of the Reserve Tasting will be its ever-changing menu featuring rare single-vineyard bottlings and special older vintages of Hitching Post.

“Hitching Post Wines Tasting Room would not be complete without the added flavor of Hitching Post 2’s Santa Maria Style BBQ food pairings to enjoy while tasting. Classic crowd-pleasing favorites served from the restaurant for Lunch (mid to late afternoon menu of appetizers & snacks, too) include HP Burgers; Triple-Fried French Fries; Santa Maria BBQ Artichokes; and Grilled Corn Quesadillas.”

Chef Frank also remembers acclaimed Santa Barbara County Winemaker Jim Clendenen of Au Bon Climat who unexpectedly passed away earlier this year.

The Restaurant and Tasting Room are open Wednesday through Sunday. Closed on Monday and Tuesday.

Show 445, October 2, 2021: Chef and Winemaker Frank Ostini, Hitching Post 2 and Hartley-Ostini Hitching Post Wines Part Two

Frank Ostini of Hitching Post II

Buellton’s celebrated Chef and Winemaker Frank Ostini is the grill master at Hitching Post 2 Restaurant and the Co-Winemaker at Hartley-Ostini Hitching Post Wines (with Gray Hartley.) We’re now continuing talking Santa Barbara County wine and classic Santa Maria BBQ with Chef Frank Ostini.

“On the Central Coast of California BBQ has always meant grilling over an open fire of red oak, a style of cooking that is native to the area and goes back to the days of the Spanish Rancheros. By combining the old and the new, Hitching Post 2 has created an exciting cuisine with outstanding steaks, ribs and chicken, along with fresh fish and seafood and vegetarian options. They also create their own (world class) wines, Hartley – Ostini Hitching Post Wines, for sale and enjoyment in the restaurant and to the wider public.”

“Hitching Post Wines strives to create flavorful handcrafted wines that possess poise and balance, putting a slice of Santa Barbara in each glass, and a piece of their soul in every bottle of Hitching Post. The spacious Hitching Post Wines Tasting Room is located adjacent to Hitching Post 2 restaurant on Highway 246 and has ample parking.”

The Traditional Tasting at Hitching Post Wines priced at $15 per guest offers a flight of five Hitching Post Wines consisting of Pinks 2017; Hometown Pinot Noir 2016; Cork Dancer Pinot Noir 2015; Santa Maria Valley Pinot Noir 2015; and Gen Red 2016.

A Reserve Tasting, priced at $20, includes five wines – Highliner Pinot Noir 2015; Perfect Set Pinot Noir 2015; Bien Nacido Pinot Noir 2015; Sanford & Benedict Pinot Noir 2015; and Four Top 2012. The caveat of the Reserve Tasting will be its ever-changing menu featuring rare single-vineyard bottlings and special older vintages of Hitching Post.

“Hitching Post Wines Tasting Room would not be complete without the added flavor of Hitching Post 2’s Santa Maria Style BBQ food pairings to enjoy while tasting. Classic crowd-pleasing favorites served from the restaurant for Lunch (mid to late afternoon menu of appetizers & snacks, too) include HP Burgers; Triple-Fried French Fries; Santa Maria BBQ Artichokes; and Grilled Corn Quesadillas.”

The Restaurant and Tasting Room are open Wednesday through Sunday. Closed on Monday and Tuesday.

October 2: 9th Anniversary Show with Eric Klein, Hitching Post II, Patrick Tretz, Luchador Brewing Company

Podcasts

Segment One: Show Preview with Executive Producer & Co-Host Andy Harris
Segment Two: Chef Eric Klein, Senior Vice President Culinary-Partner, Wolfgang Puck Catering
Segment Three: Chef and Winemaker Frank Ostini, Hitching Post 2 and Hartley-Ostini Hitching Post Wines Part One
Segment Four: Chef and Winemaker Frank Ostini, Hitching Post 2 and Hartley-Ostini Hitching Post Wines Part Two
Segment Five: Director Patrick Trefz, “Man in The Field: The Life and Art of Jim Denevan” – Documentary
Segment Six: Restaurateur Brent Miller , Luchador Brewing Co., Chino Hills Part One
Segment Seven: Restaurateur Brent Miller , Luchador Brewing Co., Chino Hills Part Two
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.

Andy Harris at the KLAA Studios

It’s the 9th Anniversary of the “SoCal Restaurant Show” on AM 830 KLAA. Thanks to all our loyal listeners over the years for being part of the Saturday morning fun.

We first introduced Chef Eric Klein to the listeners of the “SoCal Restaurant Show” when he was the high- profile Executive Chef and Partner of Spago Las Vegas in the Forum Shops. Later Chef Eric transitioned with a promotion to Senior Vice President Culinary – Partner at Wolfgang Puck Catering based at The Dolby Theater in Hollywood. Every year for over two-decades Wolfgang Puck Catering has had the honor and great responsibility of providing all celebratory food and beverage for the prestigious Governors Ball following the Academy Awards ceremony. Talk about great expectations…Chef Eric Klein takes a brief break from his busy kitchens to join us.

Buellton’s celebrated Chef and Winemaker Frank Ostini is the grill master at Hitching Post 2 Restaurant and the Co-Winemaker at Hartley-Ostini Hitching Post Wines (with Gray Hartley.) We’re talking Santa Barbara County wine and Santa Maria BBQ with Chef Frank Ostini.

If you’re a foodie in good-standing you’ve most likely heard of the ultimate outdoor dining experience, “Outstanding in the Field.” These ongoing, one-of-a-kind dining spectaculars are the creation of artist and chef, Jim Denevan. A just released feature documentary, Man In The Field : The Life and Art of Jim Denevan, chronicles his memorable achievements. Instead of bringing the food to the restaurant, “Outstanding in the Field” has brought the restaurant to the food since 1999. Hosted at one long table, with 100 to 1000 guests dining together, Denevan has set tables in vineyards, beaches, meadows, fishing docks, and city streets. Over 120,000 lucky patrons in all 50 states and 16 countries have experienced this once-in-a-lifetime event and now Director Patrick Trefz’s film will allow audiences to experience it too.” The Director of “Man in The Field,”Patrick Trefz, is our guest.

Luchador Brewing Co. is the first craft brewery in the city of Chino Hills! Co-owners Brent Miller & Jaime Benson have put blood, sweat, tears, and LOTS of beers into making Luchador Brewing Company a reality. Brewmaster Paul Marquez heads up their custom brew system, made up of eight, five-barrel brew tanks. Eventually Luchador will have 20 of their own brewed cervezas in addition to a few rotating guest tap handles. The in-house food truck, El Camion, is always cooking to make sure guests enjoy some delicious Mexican street food while beer-tasting. Proprietor Brent Miller joins us to tap the keg of all things Luchador Brewing Co.

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 details his volunteer efforts in support of Bastards American Canteen (Veteran Owned and Operated) with a location in Downey and soon to open in an expanded space in Temecula. They are sponsors of Save The Brave.

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

Eric Klein of Wolfgang Puck Catering

We first introduced Chef Eric Klein to the listeners of the “SoCal Restaurant Show” when he was the high- profile Executive Chef and Partner of Spago Las Vegas in the Forum Shops. Later Chef Eric transitioned (with a major promotion) to Senior Vice President Culinary – Partner at Wolfgang Puck Catering based at the Dolby Theater in Hollywood.

Every year for over two-decades Wolfgang Puck Catering has had the honor and great responsibility of providing all celebratory food and beverage for the prestigious Governors Ball following the Academy Awards ceremony.

They are the official caterers for the newly opened Academy Museum of Motion Pictures ($484 million) at Wilshire Blvd. and Fairfax Avenue. Last Saturday night they catered the glitzy, star-studded Opening Gala for The Academy Museum of Motion Pictures. Talk about pressure!

Starting on Monday they are responsible for the transplanted Spago restaurant at the BNP Paribas Open at Indian Wells Tennis Garden.

Chef Eric Klein takes a brief break from his busy kitchens to join us.

Frank Ostini of Hitching Post II

Buellton’s celebrated Chef and Winemaker Frank Ostini is the grill master at Hitching Post 2 Restaurant and the Co-Winemaker at Hartley-Ostini Hitching Post Wines (with Gray Hartley.) We’re talking Santa Barbara County wine and classic Santa Maria BBQ with Chef Frank Ostini.

“On the Central Coast of California BBQ has always meant grilling over an open fire of red oak, a style of cooking that is native to the area and goes back to the days of the Spanish Rancheros. By combining the old and the new, Hitching Post 2 has created an exciting cuisine with outstanding steaks, ribs and chicken, along with fresh fish and seafood and vegetarian options. They also create their own (world class) wines, Hartley – Ostini Hitching Post Wines, for sale and enjoyment in the restaurant and to the wider public.”

“Hitching Post Wines strives to create flavorful handcrafted wines that possess poise and balance, putting a slice of Santa Barbara in each glass, and a piece of their soul in every bottle of Hitching Post. The spacious Hitching Post Wines Tasting Room is located adjacent to Hitching Post 2 restaurant on Highway 246 and has ample parking.”

The Traditional Tasting at Hitching Post Wines priced at $15 per guest offers a flight of five Hitching Post Wines consisting of Pinks 2017; Hometown Pinot Noir 2016; Cork Dancer Pinot Noir 2015; Santa Maria Valley Pinot Noir 2015; and Gen Red 2016.

A Reserve Tasting, priced at $20, includes five wines – Highliner Pinot Noir 2015; Perfect Set Pinot Noir 2015; Bien Nacido Pinot Noir 2015; Sanford & Benedict Pinot Noir 2015; and Four Top 2012. The caveat of the Reserve Tasting will be its ever-changing menu featuring rare single-vineyard bottlings and special older vintages of Hitching Post.

“Hitching Post Wines Tasting Room would not be complete without the added flavor of Hitching Post 2’s Santa Maria Style BBQ food pairings to enjoy while tasting. Classic crowd-pleasing favorites served from the restaurant for Lunch (mid to late afternoon menu of appetizers & snacks, too) include HP Burgers; Triple-Fried French Fries; Santa Maria BBQ Artichokes; and Grilled Corn Quesadillas.”

Director Patrick Tretz

If you’re a foodie in good-standing you’ve most likely heard of the ultimate outdoor dining experience, Outstanding in the Field.” These ongoing, one-of-a-kind dining spectaculars are the creation of artist and chef, Jim Denevan. A just released feature documentary, Man In The Field: The Life and Art of Jim Denevan, chronicles his memorable achievements.

““MAN IN THE FIELD” profiles pioneering artist and chef Jim Denevan, founder of “Outstanding in the Field,” a radical alternative to the conventional dining experience. The documentary intimately reveals Denevan’s artistic and culinary gifts with land art in epic geometric formations alongside grand dinners in beautiful natural settings. Instead of bringing the food to the restaurant, “Outstanding in the Field” has brought the restaurant to the food since 1999. Hosted at one long table, with 100 to 1000 guests dining together, Denevan has set tables in vineyards, beaches, meadows, fishing docks, and city streets. Over 120,000 lucky patrons in all 50 states and 16 countries have experienced this once-in-a-lifetime event and now Director Patrick Trefz’s film will allow audiences to experience it too.”

The Director of “Man in The Field,” Patrick Trefz is our guest.

Brent Miller of Luuchador Brewing

Luchador Brewing Co. is the first craft brewery in the city of Chino Hills! “Co-owners Brent Miller & Jaime Benson have put blood, sweat, tears, and LOTS of beers into making Luchador Brewing Company a reality. Brewmaster Paul Marquez heads up their custom brew system, made up of eight five-barrel brew tanks. Eventually Luchador will have 20 of their own brewed cervezas in addition to a few rotating guest tap handles”

The in-house food truck, El Camion, is always cooking to make sure guests enjoy some delicious Mexican street food while beer-tasting. Think Carne Asada Fries with crinkle cut fries, carne asada, queso sauce, pico de gallo and crema ; Gorditas with a handmade masa shell, refried beans, shredded lettuce, queso fresca stuffed with the guest’s choice of Carne Asada, Pollo Asado, Carnitas, Al Pastor or Picadillo; Taco de Pescado with Mahi-Mahi fried or grilled, cabbage, lime-crema and pico de gallo; and Poblano Gordo with a roasted poblano chile, picadillo, rice, queso, tomato-serrano sauce and served with fresh chips.

Growlers & crowlers are available for take-out. Think Los Banditos Hazy DIPA with Amarillo, Cascade and NZH hops and Nutty Samoan Nut Brown Ale with macadamias and toasted coconut.

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 details his volunteer efforts in support of Bastards American Canteen (Veteran Owned and Operated) with a location in Downey and soon to open on a grander scale in Temecula. They are sponsors of Save The Brave.

Podcasts

Segment One: Show Preview with Executive Producer & Co-Host Andy Harris
Segment Two: Chef Eric Klein, Senior Vice President Culinary-Partner, Wolfgang Puck Catering
Segment Three: Chef and Winemaker Frank Ostini, Hitching Post 2 and Hartley-Ostini Hitching Post Wines Part One
Segment Four: Chef and Winemaker Frank Ostini, Hitching Post 2 and Hartley-Ostini Hitching Post Wines Part Two
Segment Five: Director Patrick Trefz, “Man in The Field: The Life and Art of Jim Denevan” – Documentary
Segment Six: Restaurateur Brent Miller , Luchador Brewing Co., Chino Hills Part One
Segment Seven: Restaurateur Brent Miller , Luchador Brewing Co., Chino Hills Part Two
Segment Eight: Co-Host Chef Andrew Gruel of the Slapfish Restaurant Group with “Ask the Chef”