Show 376, June 6, 2020: Show Preview with Executive Producer & Co-Host Andy Harris

Chefs and restaurateurs are honestly the most generous people we know. In times of need they are always the very first in generously giving back and meaningfully supporting their communities. Truly remarkable…Right now as dine-in slowly returns at greatly reduced capacity restaurants urgently need our support to stay afloat. Kindly keep this in mind and please do what you possibly can (as you can afford) to support a community-focused, local restaurant….

As always, we greatly appreciate you being a part of our loyal listening audience. Truly couldn’t do it every week without the enthusiastic encouragement of the foodie community.

We all know the experts suggest we get more heart-healthy seafood into our regular diet. How do you dine out and find quality seafood at affordable prices? That’s been the goal of California Fish Grill since the first location opened in 1998. Locations now include both Northern and Southern California and Las Vegas. Chef Louie Jocson, Vice President, Food & Beverage for California Fish Grill, joins us with all the finny details.

What do a pair of entrepreneurial (and motivated) professional chefs along with an accomplished, fine-dining restaurant General Manager do when they are suddenly furloughed from their upscale DTLA hotel properties? They quickly start back to work generously feeding hungry people with fresh pasta through the Los Angeles Regional Food Bank and generating income. The unlikely success story is FEW for All.” We’ll meet the dynamic and enterprising team of Restaurant General Manager Ramzi Budayr (ex-NoMad DTLA,) Pastry Chef Mallory Cayon (The Hoxton DTLA,) and Tyler Curtis (Chef de Cuisine – Pilot at The Hoxton.)

Troon Vineyard estate wines, from Oregon’s Applegate Valley, are inspired by the wines of the Mediterranean coasts of Southern Europe. “Place names like Madiran, Cahors, Bandol, Languedoc and Sardegna have provided the varieties which shine in their vineyards high in the Siskiyou Mountains. The winery is Demeter Biodynamic® and Organic Certified. Troon Vineyard is dedicated to regenerative agriculture and practice Biodynamic® agriculture in their quest to put back more than they take from the property’s plants and soils.” General Manager & Winegrower Craig Camp joins us to pull the cork on Troon Vineyard.

Since 2012 Edward (Ed) T. Pulsifer has been Santa Fe’s a Fonda On the Plaza’s high-profile Director of Sales. He also enthusiastically functions as the unofficial resident historian of the storied Hotel (dating back to 1922.) It’s one of the key leadership positions for the property. In 2016 the New Mexico Hospitality Association recognized Ed as the Hospitality Professional of the Year. Pulsifer joined La Fonda from Heritage Hotels and Resorts, where he oversaw sales and marketing for seven boutique hotels in the Southwest. La Fonda continued to safely welcome guests during the COVID 19 crisis and all their popular restaurants have now reopened for dine-in. We’ll revisit 35-year Hospitality veteran, Ed Pulsifer and new Chef de Cuisine Randy Tapia.

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 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 starting to come back but with a lot of new rules. Take-out / Delivery when you can surely helps…Of course, the safety of restaurant employees and guests comes first. Fishermen who supply seafood to restaurants have been severely impacted by the COVID 19 crisis. How are they coping? What’s been the impact on the price and supply of all seafood? We’ll “Ask the Chef.”

All of this and heaping helpings of extra deliciousness (with proper Social Distancing) on this week’s not-to-miss show!

Play

Show 376, June 6, 2020: Chef Louie Jocson, Vice President, Food & Beverage, California Fish Grill

Louie Jocson of California Fish GrillWe all know the experts suggest we get more heart-healthy seafood into our regular diet. How do you dine out and find quality seafood at affordable prices? That’s been the goal of California Fish Grill since the first location opened in 1998. Restaurants now include both Northern and Southern California and Las Vegas.

“Since 1998, California Fish Grill has been serving quality seafood at affordable prices to our loyal customers and their families. The vision for our restaurant came more from a simple question than the thought of a successful business enterprise. It is widely known that seafood is rich in nutrients and healthy omega-3 oils. The Surgeon General recommends that Americans eat 2-3 servings of seafood per week to maintain a healthy lifestyle.”

“Why is it so hard to find a place that serves great seafood at prices someone could afford to eat 2-3 times per week?” That is where the concept of California Fish Grill was born.”

“Our menu consists of grilled and fried seafood to satisfy anyone’s palate. We also offer wonderful crisp, fresh salads topped with your choice of grilled fish or seafood. One of our most popular offerings is fish tacos. We offer the widest variety of fish tacos served anywhere. From grilled Mahi-Mahi, Tuna, Salmon and Shrimp to our fried selections of Arctic White Fish and Shrimp.”

New are the selection of Cali Bowls including the Paleo Salmon Bowl (lightly seasoned salmon, cauliflower rice, rosemary zucchini mix, fresh herbs and pickled onion) and the Dynamite (Keto) Shrimp Bowl (quick-fried shrimp in California Fish Grill’s dynamite sauce with fresh cilantro, green onions, daikon sprouts, tomatoes, cabbage and sesame soy sauce.) Dine-in has returned to California Fish Grill while takeout & delivery (with Family Meal options, too) continues.

Veteran Chef Louie Jocson, Vice President, Food & Beverage for California Fish Grill, joins us with all the finny details.

Play

June 6: California Fish Grill, Few For All, Troon Vineyard, La Fonda on the Plaza

Podcasts

Segment One: Show Preview with Executive Producer & Co-Host Andy Harris
Segment Two: Chef Louie Jocson, Vice President, Food & Beverage, California Fish Grill
Segment Three: “FEW for all” with Chefs Tyler Curtis, Mallory Cayon and Restaurateur Ramzi Budayr
Segment Four: Craig Camp, General Manager & Winegrower, Troon Vineyard, Applegate Valley, Oregon Part One
Segment Five: Craig Camp, General Manager & Winegrower, Troon Vineyard, Applegate Valley, Oregon Part Two
Segment Six: Santa Fe’s La Fonda On the Plaza with Ed Pulsifer and Chef de Cuisine Randy Tapia Part One
Segment Seven: Santa Fe’s La Fonda On the Plaza with Ed Pulsifer and Chef de Cuisine Randy Tapia Part Two
Segment Eight: Chef Andrew Gruel, Co-Host & Slapfish Restaurant Group

Chefs and restaurateurs are honestly the most generous people we know. In times of need they are always the very first in generously giving back and meaningfully supporting their communities. Truly remarkable…Right now as dine-in slowly returns at greatly reduced capacity restaurants urgently need our support to stay afloat. Kindly keep this in mind and please do what you possibly can (as you can afford) to support a community-focused, local restaurant….

As always, we greatly appreciate you being a part of our loyal listening audience. Truly couldn’t do it every week without the enthusiastic encouragement of the foodie community.

We all know the experts suggest we get more heart-healthy seafood into our regular diet. How do you dine out and find quality seafood at affordable prices? That’s been the goal of California Fish Grill since the first location opened in 1998. Locations now include both Northern and Southern California and Las Vegas. Chef Louie Jocson, Vice President, Food & Beverage for California Fish Grill, joins us with all the finny details.

What do a pair of entrepreneurial (and motivated) professional chefs along with an accomplished, fine-dining restaurant General Manager do when they are suddenly furloughed from their upscale DTLA hotel properties? They quickly start back to work generously feeding hungry people with fresh pasta through the Los Angeles Regional Food Bank and generating income. The unlikely success story is “FEW for All.” We’ll meet the dynamic and enterprising team of Restaurant General Manager Ramzi Budayr (ex-NoMad DTLA,) Pastry Chef Mallory Cayon (The Hoxton DTLA,) and Tyler Curtis (Chef de Cuisine – Pilot at The Hoxton.)

Troon Vineyard estate wines, from Oregon’s Applegate Valley, are inspired by the wines of the Mediterranean coasts of Southern Europe. “Place names like Madiran, Cahors, Bandol, Languedoc and Sardegna have provided the varieties which shine in their vineyards high in the Siskiyou Mountains. The winery is Demeter Biodynamic® and Organic Certified. Troon Vineyard is dedicated to regenerative agriculture and practice Biodynamic® agriculture in their quest to put back more than they take from the property’s plants and soils.” General Manager & Winegrower Craig Camp joins us to pull the cork on Troon Vineyard.

Since 2012 Edward (Ed) T. Pulsifer has been Santa Fe’s La Fonda On the Plaza’s high-profile Director of Sales. He also enthusiastically functions as the unofficial resident historian of the storied Hotel (dating back to 1922.) It’s one of the key leadership positions for the property. In 2016 the New Mexico Hospitality Association recognized Ed as the Hospitality Professional of the Year. Pulsifer joined La Fonda from Heritage Hotels and Resorts, where he oversaw sales and marketing for seven boutique hotels in the Southwest. La Fonda continued to safely welcome guests during the COVID 19 crisis and all their popular restaurants have now reopened for dine-in. We’ll revisit 35-year Hospitality veteran, Ed Pulsifer.

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 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 starting to come back but with a lot of new rules. Take-out/delivery when you can surely helps…Of course, the safety of restaurant employees and guests comes first. Fishermen who supply seafood to restaurants have been severely impacted by the COVID 19 crisis. How are they coping? What’s been the impact on the price and supply of all seafood? We’ll “Ask the Chef.”

All of this and heaping helpings of extra deliciousness (with proper Social Distancing) on this week’s not-to-miss show!

Louie Jocson of California Fish GrillWe all know the experts suggest we get more heart-healthy seafood into our regular diet. How do you dine out and find quality seafood at affordable prices? That’s been the goal of California Fish Grill since the first location opened in 1998. Locations now include both Northern and Southern California and Las Vegas.

“Since 1998, California Fish Grill has been serving quality seafood at affordable prices to our loyal customers and their families. The vision for our restaurant came more from a simple question than the thought of a successful business enterprise. It is widely known that seafood is rich in nutrients and healthy omega-3 oils. The Surgeon General recommends that Americans eat 2-3 servings of seafood per week to maintain a healthy lifestyle.”

“Why is it so hard to find a place that serves great seafood at prices someone could afford to eat 2-3 times per week?” That is where the concept of California Fish Grill was born.”

“Our menu consists of grilled and fried seafood to satisfy anyone’s palate. We also offer wonderful crisp, fresh salads topped with your choice of grilled fish or seafood. One of our most popular offerings is fish tacos. We offer the widest variety of fish tacos served anywhere. From grilled Mahi-Mahi, Tuna, Salmon and Shrimp to our fried selections of Arctic White Fish and Shrimp.”

New are the selection of Cali Bowls including the Paleo Salmon Bowl (lightly seasoned salmon, cauliflower rice, rosemary zucchini mix, fresh herbs and pickled onion) and the Dynamite (Keto) Shrimp Bowl (quick-fried shrimp in California Fish Grill’s dynamite sauce with fresh cilantro, green onions, daikon sprouts, tomatoes, cabbage and sesame soy sauce.)

Veteran Chef Louie Jocson, Vice President, Food & Beverage for California Fish Grill, joins us with all the finny details.

Pick me Up Kit featuring granola, greek yogurt and cold brew coffeeWhat do a pair of entrepreneurial (and motivated) professional chefs and an accomplished, fine-dining restaurant General Manager do when they are suddenly furloughed from their DTLA hotel properties? They quickly start back to work generously feeding hungry people with fresh pasta through the Los Angeles Regional Food Bank and generating income. The unlikely success story is FEW for All.” We’ll meet the dynamic and enterprising team of Restaurant General Manager Ramzi Budayr (ex-NoMad DTLA,) Pastry Chef Mallory Cayon (The Hoxton DTLA,) and Tyler Curtis (Chef de Cuisine – Pilot at The Hoxton.)

“It all started as an idea. COVID-19 hit all of us in ways no one could have imagined. But through our community, the lovely hearts of Los Angelenos and the support of YOU, FEW for all was born. We appreciate YOU.”

“FEW For All (otherwise known as Flour + Eggs + Water For All) was founded by a team of recently unemployed food & beverage workers to provide nourishment for the Los Angeles community during this unprecedented public health crisis.”

“Using three basic but increasingly scarce ingredients – flour, eggs & water – we make and sell homemade, restaurant-quality pasta, bake-at-home desserts and pasta sauces via our Instagram page @fewforall – and with every item purchased, we pledge to donate one pound of pasta to the Los Angeles Food Bank. In light of the massive spike in unemployment in the hospitality community as a result of the Coronavirus, we also offer fellow food & beverage workers free quarts of pasta should they lack the means to make a financial contribution.”

“We currently sell three pastas on our permanent menu: rigatoni, lumache & gluten free for $12 per quart, with special pasta shapes being launched weekly. We also sell pints of spicy pomodoro & pesto cheese fonduta for $10. For dessert, we offer bake-at-home cinnamon rolls for $8 per tin, and rolls of homemade, frozen cookie dough for $10, available in chocolate chip and gluten free peanut butter.”

“We offer pickup in the Arts District (at 672 S Santa Fe Ave) from 1PM – 6PM, Wednesday – Sunday. Free, contactless delivery is also available. We accept payment via Venmo & Zelle to minimize in-person contact.”

Craig Camp of Troon VineyardsTroon Vineyard estate wines, from Oregon’s Applegate Valley, are inspired by the wines of the Mediterranean coasts of Southern Europe. Place names like Madiran, Cahors, Bandol, Languedoc and Sardegna have provided the varieties which shine in their vineyards high in the Siskiyou Mountains. The winery is Demeter Biodynamic® and Organic Certified.

“Troon Vineyard is dedicated to regenerative agriculture and we practice Biodynamic® agriculture in our quest to put back more than we take from our plants and soils. We believe the only route to memorable wines, that reflect the terroir of where they were grown, is to be found in the healthy soils and vines that are the foundation of Biodynamic® agriculture. This philosophy continues in the cellar where our winemaking is minimalist and we use only native yeasts with no additives to ferment our wines and eschew the use of new oak barrels to reveal each nuance of wines grown in Oregon’s Applegate Valley.”

“Winemaking at Troon is straightforward. Our grapes are field sorted by the same vineyard crew that tended them all season. Our goal is to express our vineyards rather than winemaking techniques in our wines. All Troon Vineyard wines are fermented only with native yeasts and no commercial yeasts, acids, sugar, enzymes or any additives are added to any of the wines. Our white wines are whole-cluster pressed then barrel fermented in mature French Oak barrels. For “Orange Wines” we are now using clay amphorae to allow extended skin contact after fermentation. For red wines we focus on using whole-cluster and whole berry fruit in our fermenters, then use only mature French Oak barrels for ageing so that every nuance of our unique Applegate Valley fruit can express itself it our wines.”

“We are a new entity on a new voyage with a new mission since the arrival of owners Denise and Bryan White. Biodynamics® will reinvigorate our soils and our vines, but it is also reinvigorating us. It is those combined energies that will be expressed in our wines. Wines full of energy are exciting wines and we could not be more excited about making them. Our desire to make special wines from what we know is a vineyard, a terroir, with exceptional potential is what started us on this voyage to begin with.”

General Manager & Winegrower Craig Camp joins us to pull the cork on Troon Vineyard.

Ed Pulsifer of La Fonda on the PlazaSince 2012 Edward (Ed) T. Pulsifer has been Santa Fe’s La Fonda On the Plaza’s high-profile Director of Sales. He also enthusiastically functions as the unofficial resident historian of the storied Hotel established in 1922. It’s one of the key leadership positions for the property. In 2016 the New Mexico Hospitality Association recognized Ed as the Hospitality Professional of the Year. Pulsifer joined La Fonda from Heritage Hotels and Resorts, where he oversaw sales and marketing for seven boutique hotels in the Southwest.

La Fonda continued to safely welcome guests during the COVID 19 crisis and all their popular restaurants under the direction of long-time Executive Chef Lane Warner have now reopened for dine-in.

La Plazuela is La Fonda’s signature restaurant serving Breakfast, Lunch and Dinner with a New Mexico flair. New is The Terrace Rooftop Garden Patio serving daily from 3 to 9:00 p.m. (weather permitting.) The Bell Tower Bar (seasonal) has reopened known for their signature Bell Ringer Margaritas and unrivaled Sunset views.

“Step into the past and experience the splendor of the American Southwest at La Fonda on the PlazaTM, the only hotel situated on the historic Santa Fe Plaza. Start your vacation in Santa Fe and experience the allure of old -world charm at one of the best Santa Fe hotels, where tasteful, modern conveniences blend with the warmth of authentic New Mexican style.”

We’ll revisit 35-year Hospitality veteran, Ed Pulsifer.

Chef Andrew Gruel of the Slapfish Restaurant GroupOur 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 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 starting to come back but with a lot of new rules. Take-out / Delivery when you can surely helps…Of course, the safety of restaurant employees and guests comes first.

Fishermen who supply seafood to restaurants have been severely negatively impacted by the COVID 19 crisis. How are they coping? What’s been the impact on the price of all seafood? We’ll “Ask the Chef.”

Slapfish is hosting Doctors, Nurses, Medical Personnel, Police, Firefighters & EMT’s to a complimentary meal To-Go. Need to be in uniform or have appropriate ID to qualify. The participating Slapfish locations are Huntington Beach, Brea, Irvine and Laguna Beach.

Kids eat free at Slapfish, too, when their parents order Takeout.

Podcasts

Segment One: Show Preview with Executive Producer & Co-Host Andy Harris
Segment Two: Chef Louie Jocson, Vice President, Food & Beverage, California Fish Grill
Segment Three: “FEW for all” with Chefs Tyler Curtis, Mallory Cayon and Restaurateur Ramzi Budayr
Segment Four: Craig Camp, General Manager & Winegrower, Troon Vineyard, Applegate Valley, Oregon Part One
Segment Five: Craig Camp, General Manager & Winegrower, Troon Vineyard, Applegate Valley, Oregon Part Two
Segment Six: Santa Fe’s La Fonda On the Plaza with Ed Pulsifer and Chef de Cuisine Randy Tapia Part One
Segment Seven: Santa Fe’s La Fonda On the Plaza with Ed Pulsifer and Chef de Cuisine Randy Tapia Part Two
Segment Eight: Chef Andrew Gruel, Co-Host & Slapfish Restaurant Group

Show 325, May 25, 2019: Alycia Harshfield, The California Restaurant Association Foundation – The Culinary Clash Benefit in Anaheim

Alycia HarshfieldThe California Restaurant Association Foundation is organizing The Culinary Clash at the STC Anaheim Garden Walk on Sunday afternoon, June 2nd. It’s a fiery competition that pits top multiple-unit restaurant groups head-to-head. Restaurant execs are paired with high school sous chefs to compete in this battle royale. Culinary teams have just 30 minutes to create an entrée and appetizer using special ingredients.

Some of the competing Restaurant Teams include BJ’s Restaurants, California Fish Grill, Fleming’s Prime Steakhouse & Wine Bar and Lemonade.

The spirited event from 1 to 5:00 p.m. (cooking from 3 to 5:00 p.m.) is free and open to the community. Starting at 1p.m. there will be live music, bites, and activities for the whole family. Bring out your inner “foodie” at the Culinary Clash!

Funds raised from this event will support culinary arts programs in public high schools throughout the state. Each year, the CRA Foundation empowers 13,500 teens with hands-on learning, job skills, mentors, and scholarships. The CRA Foundation leverages the power of the state’s restaurant industry to change lives.

CRA Foundation’s Executive Director Alycia Harshfield has the details for us.

Play

Show 212, February 25, 2017: Show Preview with Co-Host Andy Harris

Zovs at the Anaheim White House benefit at the Highway 39 Event CenterThanks to all our listeners for so generously supporting the Feb. 20th Benefit at the Highway 39 Event Center in Anaheim for Chef Bruno’s displaced employees at The Anaheim White House and his charity, Caterina’s Club (feeding at-risk, hungry motel kids.) If you missed it please take a look at Grub Tribe’s video presenting a brief overview of the inspiring evening.

Now a tempting preview of this Saturday’s over-stuffed 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 actually a pretty good thing…

Thirty years ago Chef Zov Karamardian (now known for her unique Middle Eastern-fusion cuisine) opened her modest Bistro in the Enderle Center in Tustin. Today Zov’s is the largest food tenant in the Enderle Center with additional busy locations in Anaheim, Irvine, Newport Coast and John Wayne Orange County Airport. We’ll celebrate with her…

For the 23rd consecutive year the celebrity chef to the stars Wolfgang Puck will set the stage for the Oscars’ Governors Ball menu pairing classic Hollywood glamour with culinary whimsy. Working alongside Chef Puck is Wolfgang Puck Catering’s Executive Chef and Vice President, Culinary, Eric Klein (formerly Executive Chef & Partner of Spago Las Vegas.) We’ll have an exclusive kitchen chat with Chef Eric.

Here’s one for you. There really are two brothers (Adam and Chef Scott Goldberg) at Fresh Brothers Pizza with 19 locations in Los Angeles, Orange County and San Diego. It’s really all about “Fresh” as even the dough is made fresh daily. We’ll meet the Brothers Goldberg.

We all know the experts suggest we get more heart-healthy seafood into our regular diet. How do you dine out and find quality seafood at affordable prices? That’s been the goal of California Fish Grill since the first location opened in 1998. Chef Louie Jocson, Vice President, Food & Beverage for California Fish Grill, joins us with all the details.

Illumination Foundation (IF) will host the 2nd Annual OC Chef’s Table 2017 on Sunday, March 12, 2017, at Disney’s Grand Californian Hotel & Spa, to raise funds for the construction of a second emergency home for homeless families with children. Host Chef Andrew Sutton of Napa Rose at Disney’s Grand Californian is our guest with a tempting preview.

If you’re a wine enthusiast then the Paso Robles AVA is surely on your mind. It’s located in the northern reaches of California’s San Luis Obispo County. Actually different districts there have distinct characteristics. One of our resident wine experts, Kyle Meyer of Santa Ana’s Wine Exchange, joins us with a basic guide to appreciating this much talked about area.

All of this and lots more absolutely incredible deliciousness on Saturday’s show!

Play

Show 212, February 25, 2017: Chef Louie Jocson, Vice President, Food & Beverage, California Fish Grill

Louie JocsonWe all know the experts suggest we get more heart-healthy seafood into our regular diet. How do you dine out and find quality seafood at affordable prices? Answering that need has been the Ambitious goal of California Fish Grill since the first location opened in 1998.

“Since 1998, California Fish Grill has been serving quality seafood at affordable prices to our loyal customers and their families. The vision for our restaurant came more from a simple question than the thought of a successful business enterprise. It is widely known that seafood is rich in nutrients and healthy omega-3 oils. The Surgeon General recommends that Americans eat 2-3 servings of seafood per week to maintain a healthy lifestyle.”

“Why is it so hard to find a place that serves great seafood at prices someone could afford to eat 2-3 times per week?” That is where the concept of California Fish Grill was born.”

“Our menu consists of grilled and fried seafood to satisfy anyone’s palate. We also offer wonderful crisp, fresh salads topped with your choice of grilled fish or seafood. One of our most popular offerings is fish tacos. We offer the widest variety of fish tacos served anywhere. From grilled Mahi-Mahi, Tuna, Salmon and Shrimp to our fried selections of Arctic White Fish and Shrimp.”

It’s a fast casual concept. You order and pay up front and then your food is delivered to your table by a runner when it’s ready. There is a separate order counter for takeout.

Veteran Chef Louie Jocson, Vice President, Food & Beverage for California Fish Grill joins us with all the details.

Play

February 25: Zov Karamardian, Eric Klein, Fresh Brothers, California Fish Grill, Andrew Sutton, Wine Exchange

Podcasts

Segment One: Show Preview with Co-Host Andy Harris
Segment Two: Zov Karamardian, Zov’s Bistro, Tustin
Segment Three: Executive Chef Eric Klein, Vice President, Culinary, Wolfgang Puck Catering
Segment Four: Adam and Chef Scott Goldberg, Fresh Brothers – Pizza, Salad and Wings Part One
Segment Five: Adam and Chef Scott Goldberg, Fresh Brothers – Pizza, Salad and Wings Part Two
Segment Six: Chef Louie Jocson, Vice President, Food & Beverage, California Fish Grill
Segment Seven: Executive Chef Andrew Sutton, Napa Rose, Preview of OC Chef’s Table 2017
Segment Eight: The Basics of Appreciating the Paso Robles AVA, Kyle Meyer, The Wine Exchange

Now a tempting preview of this Saturday’s over-stuffed 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 actually a pretty good thing…

Thirty years ago Chef Zov Karamardian (now known for her unique Middle Eastern-fusion cuisine) opened her modest Bistro in the Enderle Center in Tustin. Today Zov’s is the largest food tenant in the Enderle Center with additional busy locations in Anaheim, Irvine, Newport Coast and John Wayne Orange County Airport. We’ll celebrate with her…

For the 23rd consecutive year the celebrity chef to the stars Wolfgang Puck will set the stage for the Oscars’ Governors Ball menu pairing classic Hollywood glamour with culinary whimsy. Working alongside Chef Puck is Wolfgang Puck Catering’s Executive Chef and Vice President, Culinary, Eric Klein (formerly Executive Chef & Partner of Spago Las Vegas. We’ll have an exclusive kitchen chat with Chef Eric.

Here’s one for you. There really are two brothers (Chef Scott and Adam Goldberg) at Fresh Brothers Pizza with 19 locations in Los Angeles, Orange County and San Diego. It’s really all about “Fresh” as even the dough is made fresh daily. We’ll meet the Brothers Goldberg.

We all know the experts suggest we get more heart-healthy seafood into our regular diet. How do you dine out and find quality seafood at affordable prices? That’s been the goal of California Fish Grill since the first location opened in 1998. Chef Louie Jocson, Vice President, Food & Beverage for California Fish Grill joins us with all the details.

Illumination Foundation (IF) will host the 2nd Annual OC Chef’s Table 2017 on Sunday, March 12, 2017, at Disney’s Grand Californian Hotel & Spa, to raise funds for the construction of a second emergency home for homeless families with children. Host Chef Andrew Sutton of Napa Rose at Disney’s Grand Californian is our guest with a preview.

If you’re a wine enthusiast then the Paso Robles AVA is surely on your mind. It’s located in the northern reaches of California’s San Luis Obispo County. Actually different districts there have distinct characteristics. One of our resident wine experts, Kyle Meyer of Santa Ana’s Wine Exchange, joins us with a basic guide to appreciating this much talked about area.

All of this and lots more absolutely incredible deliciousness on Saturday’s show!

Zov Karamardian or Zov's in TustinThirty years ago Chef Zov Karamardian (now known for her unique Middle Eastern-fusion cuisine) opened her modest Bistro in 1,200 square feet in the Enderle Center in Tustin. Today Zov’s is the largest food tenant in the Enderle Center (12,000 square feet) with additional busy locations in Anaheim, Irvine, Newport Coast and John Wayne Orange County Airport. We’ll celebrate with her…

Zov is celebrating by offering popular menu items at throwback prices.

During the last week of each month Zov’s locations in Anaheim, Irvine, Newport Coast and Tustin will feature one dish at its original menu price.

“These flavors represent the foundation of my cooking,” Chef Zov said. “Over the years some of these dishes may have come and gone, but seemingly they have not been forgotten. We’re excited to share these special menu items in celebration with our longtime guests.”

February 26th to March 4th is Golden Lentil Soup.

Inspired by (and later a friend to) Julia Child, Zov has authored 2 popular cookbooks while growing her restaurant group to locations in Anaheim, Irvine, Newport Coast, Tustin and John Wayne Airport.

Zov’s was awarded the 2015 Small Business Award by the State of California, and Zov had the honor of cooking at the James Beard Foundation in Manhattan for the third time in late 2015. She was honored as the 2016 Golden Foodies Chef of the Year by the Orange County Restaurant Association in late 2016.

Eric Klein of Wolfgang Puck CateringFor the 23rd consecutive year the celebrity chef to the stars Wolfgang Puck will set the stage for the Oscars’ Governors Ball menu pairing classic Hollywood glamour with culinary whimsy. It’s for 1,500 VIP guests including Oscar winners and Nominees in the Ray Dolby Ballroom on the top level of the Hollywood & Highland Center. It starts immediately followiing the Oscar telecast.

Working alongside Chef Puck is Wolfgang Puck Catering’s Executive Chef and Vice President, Culinary, Eric Klein (formerly Executive Chef & Partner of Spago Las Vegas.

The culinary team creates more than 50 imaginative dishes from one-bite hors d’oeuvres to small-plate entrees that will be passed throughout the evening.

Some 32,000 plates of food will be enjoyed by the guests served by a team of 10 maitre d’ staff, 950 service and support staff and 300 culinary staff.

On the order list for the Governors Ball is 350 pounds of Atlantic Bigeye tuna, 10 kilos of American, farm-raised caviar, 250 Maine lobsters, and 800 stone crab claws.

The guests will toast with 1,400 bottles of Piper-Heidsieck (more than 12,000 glasses) and 2,200 bottles of fine wine from Francis Ford Coppola Winery.

We’ll have an exclusive kitchen chat with Chef Eric.

Adam and Scott GoldbergHere’s a good one for you. There really are two brothers (Chef Scott and Adam Goldberg) at Fresh Brothers Pizza with 19 locations in Los Angeles, Orange County and San Diego. It’s really all about “Fresh” as even the dough is made fresh daily.

If you’re perhaps unfamiliar with Fresh Brothers, let us put it simply – a fresh, healthy California twist on Chicago-style pizza. The first Fresh Brothers location opened in 2008 and they’ve been dedicated to serving pizza, wings and salads packed with quality ingredients ever since.

“The word fresh is key to the Fresh Brothers brand in more ways than one – and it’s what makes them different from your average pizza point. With Chicago-style family recipes in hand, Adam and Debbie Goldberg successfully transformed menu items passed down by Scott Goldberg, with a fresh and healthy California twist.”

“They’re also known as an ideal place to bring the whole family, and were even recently nominated for a Red Tricycle Award for Best Places to Host a Kids Birthday Party. There’s no question this family-style business has kept their roots, but have in time transitioned into a successful family-friendly restaurant enterprise.”

“Fresh Brothers’ sauce is packed with 100% fresh tomatoes, no concentrate. Their mozzarella is all-natural with no fillers, additives or preservatives. The Fresh Kids Special, as featured on The Doctors television show, has a mix of five different finely-ground veggies blended into the pizza sauce. Plus, nothing on the menu is ever fried – their tasty wings, bites, and tenders, and even the Fresh Fries, are all baked.”

“For those following special diets, Fresh Brothers even offers a gluten-free pizza and other gluten-free items, as well as vegan options. Aside from their health-conscious efforts, Fresh Brothers offers a wide variety of delicious pizzas, salads and more – a little something for everyone!”

We’ll meet the Brothers Goldberg.

“For those following special diets, Fresh Brothers even offers a gluten-free pizza and other gluten-free items, as well as vegan options. Aside from their health-conscious efforts, Fresh Brothers offers a wide variety of delicious pizzas, salads and more – a little something for everyone!”

“Adam’s dream of owning a pizza shop has officially turned into a successful venture. Fresh Brothers has expanded over the last 8 years and continues to give back to their community. The company has given thousands in donations to support multiple local SoCal schools and non-profits. In 2016 alone, Fresh Brothers raised almost $30,000 for schools in Irvine, Newport Beach, Costa Mesa and Laguna Niguel. Aside from the delicious ingredients, hospitality and healthy choices, Fresh Brothers has proven that the most important aspect of their business is giving back to their community.”

Louie JocsonWe all know the experts suggest we get more heart-healthy seafood into our regular diet. How do you dine out and find quality seafood at affordable prices? Answering that need has been the Ambitious goal of California Fish Grill since the first location opened in 1998.

“Since 1998, California Fish Grill has been serving quality seafood at affordable prices to our loyal customers and their families. The vision for our restaurant came more from a simple question than the thought of a successful business enterprise. It is widely known that seafood is rich in nutrients and healthy omega-3 oils. The Surgeon General recommends that Americans eat 2-3 servings of seafood per week to maintain a healthy lifestyle.”

“Why is it so hard to find a place that serves great seafood at prices someone could afford to eat 2-3 times per week?” That is where the concept of California Fish Grill was born.”

“Our menu consists of grilled and fried seafood to satisfy anyone’s palate. We also offer wonderful crisp, fresh salads topped with your choice of grilled fish or seafood. One of our most popular offerings is fish tacos. We offer the widest variety of fish tacos served anywhere. From grilled Mahi-Mahi, Tuna, Salmon and Shrimp to our fried selections of Arctic White Fish and Shrimp.”

Veteran Chef Louie Jocson, Vice President, Food & Beverage for California Fish Grill joins us with all the details.

Andrew Sutton of Disney's Grand Californian Resort and SpaIllumination Foundation (IF) will host the 2nd Annual OC Chef’s Table 2017 on Sunday, March 12, 2017, at Disney’s Grand Californian Hotel & Spa, to raise funds for the construction of a second emergency home for homeless families with children.

OC Chef’s Table is one of the county’s most exclusive charitable culinary events where OC’s top chefs come together to create a delectable five-course meal prepared tableside at tables decorated to reflect the personality and brand of each participating restaurant. Every restaurant and chef participating has been personally chosen to host a table at the gala due to their earned accolades for their impressive culinary skills or innovations.

“Nearly 1 in 6 children face homelessness in OC. There are too many families with children that struggle to secure a roof over their heads every night.  It shouldn’t be like this. Children should have the right to a happy and stable childhood. We can’t thank these extraordinary chefs enough for accepting to donate their time, talent and culinary knowledge to help us build a second emergency house in Orange County. This event is going to be an amazing experience for our guests, a creative challenge for the chefs and eye-opening for everybody. With every emergency house we build we start rebuilding the lives of 100 suffering families per year. The more money we raise, the more houses and services we offer and that means less people on our county’s streets. I want to thank all the chefs, restaurants, guests and sponsors for joining us in our mission to break the cycle of homelessness,” said Paul Leon, Illumination Foundation CEO and President.

Host Chef Andrew Sutton of Napa Rose at Disney’s Grand Californian is our guest with a preview. Our own Chef Andrew Gruel of Slapfish Restaurant Group will also be cooking for an OC Chef’s Table.

Kyle Meyer of Wine ExchangeIf you’re a wine enthusiast then the Paso Robles AVA is surely on your mind. It’s located in the northern reaches of California’s San Luis Obispo County. Actually different districts there have distinct characteristics.

One of our resident wine experts, Kyle Meyer of Santa Ana’s Wine Exchange, joins us with a basic guide to appreciating the much talked about area.

Podcasts

Segment One: Show Preview with Co-Host Andy Harris
Segment Two: Zov Karamardian, Zov’s Bistro, Tustin
Segment Three: Executive Chef Eric Klein, Vice President, Culinary, Wolfgang Puck Catering
Segment Four: Adam and Chef Scott Goldberg, Fresh Brothers – Pizza, Salad and Wings Part One
Segment Five: Adam and Chef Scott Goldberg, Fresh Brothers – Pizza, Salad and Wings Part Two
Segment Six: Chef Louie Jocson, Vice President, Food & Beverage, California Fish Grill
Segment Seven: Executive Chef Andrew Sutton, Napa Rose, Preview of OC Chef’s Table 2017
Segment Eight: The Basics of Appreciating the Paso Robles AVA, Kyle Meyer, The Wine Exchange