Tag Archives: Chocolate Decadence

Show 321, April 27, 2019: Show Preview with Co-Host Andy Harris

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Now an appealing preview of Saturday’s Spirit of Aloha 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, and upon careful reflection, that’s probably a pretty good thing… As always, we greatly appreciate you being a part of our loyal listening audience.

BIg Island Chocolate FestivalWe’re live from The 8th Annual Big Island Chocolate Festival at The Westin Hapuna Beach Resort. It’s pure chocolate indulgence. Hawaii is the only State in the USA where premium cacao (the base of chocolate) can be grown commercially. It’s an increasingly important crop in The Islands with almost unlimited potential.
Chef Bryan Fujikawa is the proprietor of the locals’ favorite for fresh grilled, locally caught seafood, Kona Grill House in Kealakekua. It’s a beloved hole-in-the-wall spot. He’s been a part of The Big Island Chocolate Festival’s concluding Chocolate Decadence Gala for years. Chef Bryan is known for his amazing lobster crab cakes. We’ll reel him in.

Farsheed Bonakdar is the President of the Kona Cacao Association, the Producer of the 8th Annual Big Island Chocolate Festival. The mission and goal of the Kona Cacao Association is to promote the cacao industry on the Big Island of Hawaii by presenting the Big Island Chocolate Festival as an educational and outreach opportunity for local cacao farmers, the hospitality industry and cacao enthusiasts. The Festival benefits Island culinary arts and arts programs. We’re talking all things chocolate with Farsheed.

We first met Chef Christopher Galindo two years ago when he was overseeing Hau Tree on the beach next door at the Resort’s sister property, Mauna Kea Beach Hotel. Last year he switched beaches and moved over to The Westin Hapuna Beach Resort’s new Meridia as the menu-maker. It’s Mediterranean-inspired cuisine created with locally sourced ingredients and infused with Hawaii’s rich local bounty. Also know for creative, signature https://socalrestaurantshow.com/wp-admin/edit.phpcocktails and a primo view of the Pacific at Sunset. We entice Chef Chris out of his busy kitchen for a chat.

Chef Stéphane Tréand debuted, The Pastry School in 2012, in San Clemente. This year he moved his school to Tustin (“a piece of Paris in Tustin”) along with his new pâtisserie (pastry) shop, ST Pâtisserie Chocolat. He wanted people to come and buy pastries, chocolates, viennoiserie (baked goods such as croissants), and gelato/sorbet at his shop. But he also wanted to show others, “you can learn and create beautiful items such as these, right-next-door with me (Chef Stéphane Tréand) as your teacher!” At The Big Island Chocolate Festival Chef Stephane is performing the culinary demonstration, “Creating an Artistic Chocolate Sculpture.”

Tattoo Tequila CEO, “Tequila John” Atanasio (a Maui resident) set out 8 years ago with the goal of crafting a “Super Premium Tequila” that would use the highest grade of organic Blue Weber Agave available in the World and to use the best ingredients available to develop “The Champagne of Tequilas.” Tattoo Tequila today has legitimate brand positioning as a leader in the Craft Spirits sector. We’ll meet Tequila John.=

Tom Bean is acclaimed Chef Peter Merriman’s General Manager at the iconic Merriman’s Restaurant Waimea. This was Chef Merriman’s first solo venture with modest expectations. Last year Merriman’s celebrated their 30th anniversary and is consistently the highest rated restaurant on The Big Island. Chef Merriman is one of the original pioneers of Hawaiian Regional Cuisine. We’ll talk story with Tom.

Tom Cross is the Hotel Manager for our host, The Westin Hapuna Beach Resort, which recently completed a $50 million dollar renovation. It’s part of the Mauna Kea Resort on the Island of Hawaii. The Westin Hapuna Beach Resort is also the host property for The Big Island Chocolate Festival.

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

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April 27: Live from the Big Island Chocolate Festival

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Podcasts

Segment One: Show Preview with Co-Host Andy Harris
Segment Two: Owner / Chef Bryan Fujikawa, Kona Grill House, Kealakekua, Hawaii
Segment Three: Farsheed Bonakdar, President, Kona Cacao (KCA) and Proprietor of Cocoa Outlet
Segment Four: Christopher Galindo, Restaurant Chef, Meridia at The Westin Hapuna Beach Resort
Segment Five: Stephane Treand, MOF, The Pastry School, Tustin, CA
Segment Six: “Tequila John” Atanasio, Tattoo Tequila – Tequila & Chocolate Tasting
Segment Seven: Tom Bean, General Manager, Merriman’s Waimea – a Pioneer of Hawaii Regional Cuisine
Segment Eight: Tom Cross, Hotel Manager, The Westin Hapuna Beach Resort

Now an appealing preview of this Saturday’s Spirit of Aloha 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, and upon careful reflection, that’s probably a pretty good thing… As always, we greatly appreciate you being a part of our loyal listening audience.

BIg Island Chocolate FestivalWe’re live from The 8th Annual Big Island Chocolate Festival at The Westin Hapuna Beach Resort. It’s pure chocolate indulgence. Hawaii is the only State in the USA where premium cacao (the base of chocolate) can be grown commercially. It’s an increasingly important crop in The Islands with almost unlimited potential.

Chef Bryan Fujikawa is the proprietor of the locals’ favorite for fresh grilled, locally caught seafood, Kona Grill House in Kealakekua. It’s a beloved hole-in-the-wall spot. He’s been a part of The Big Island Chocolate Festival’s concluding Chocolate Decadence Gala for years. Chef Bryan is known for his amazing lobster crab cakes. We’ll reel him in.

Farsheed Bonakdar is the President of the Kona Cacao Association, the Producer of the 8th Annual Big Island Chocolate Festival. The mission and goal of the Kona Cacao Association is to promote the cacao industry on the Big Island of Hawaii by presenting the Big Island Chocolate Festival as an educational and outreach opportunity for local cacao farmers, the hospitality industry and cacao enthusiasts. The Festival benefits Island culinary arts and arts programs. We’re talking all things chocolate with Farsheed.

We first met Chef Christopher Galindo two years ago when he was overseeing Hau Tree on the beach next door at the Resort’s sister property, Mauna Kea Beach Hotel. Last year he switched beaches and moved over to The Westin Hapuna Beach Resort’s new Meridia as the menu-maker. It’s Mediterranean-inspired cuisine created with locally sourced ingredients and infused with Hawaii’s rich local bounty. Also know for creative, signature cocktails and a primo view of the Pacific at Sunset. We entice Chef Chris out of his busy kitchen for a chat.

Chef Stéphane Tréand debuted, The Pastry School in 2012, in San Clemente. This year he moved his school to Tustin (“a piece of Paris in Tustin”) along with his new pâtisserie (pastry) shop, ST Pâtisserie Chocolat. He wanted people to come and buy pastries, chocolates, viennoiserie (baked goods such as croissants), and gelato/sorbet at his shop. But he also wanted to show others, “you can learn and create beautiful items such as these, right-next-door with me (Chef Stéphane Tréand) as your teacher!” At The Big Island Chocolate Festival Chef Stephane is performing the culinary demonstration, “Creating an Artistic Chocolate Sculpture.”

Tattoo Tequila CEO, “Tequila John” Atanasio (a Maui resident) set out 8 years ago with the goal of crafting a “Super Premium Tequila” that would use the highest grade of organic Blue Weber Agave available in the World and to use the best ingredients available to develop “The Champagne of Tequilas.” Tattoo Tequila today has legitimate brand positioning as a leader in the Craft Spirits sector. We’ll meet Tequila John.=

Tom Bean is acclaimed Chef Peter Merriman’s General Manager at the iconic Merriman’s Restaurant Waimea. This was Chef Merriman’s first solo venture with modest expectations. Last year Merriman’s celebrated their 30th anniversary and is consistently the highest rated restaurant on The Big Island. Chef Merriman is one of the original pioneers of Hawaiian Regional Cuisine. We’ll talk story with Tom.

Tom Cross is the Hotel Manager for our host, The Westin Hapuna Beach Resort, which recently completed a $50 million dollar renovation. It’s part of the Mauna Kea Resort on the Island of Hawaii. The Westin Hapuna Beach Resort is also the host property for The Big Island Chocolate Festival.

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

Bryan Fujikawa of Kona Grill HouseChef Bryan Fujikawa is the proprietor of the locals’ favorite for fresh grilled, locally caught seafood, Kona Grill House in Kealakekua. It’s a beloved hole-in-the-wall spot. He’s been a popular part of The Big Island Chocolate Festival’s concluding Chocolate Decadence Gala for years. Chef Bryan is known for his amazing lobster crab cakes.

“For Kona Grill House it’s new year, a new name, and a whole new look. What started 19 years ago as a small family operation producing and selling dried fish under the name Sun Dried Specialties, has grown into a culinary destination for local cuisine that has people from not just Hawaii, but all over, returning time and time again.”

“It was a simple beginning back in 2000. The idea for Sun Dried Specialties was born in the early morning hours as Bryan sat on his boat rocking quietly with the gentle motion of the waves as he fished through the night. He realized the dried fish he’d grown up eating was disappearing. He, his wife Rebecca, and their two daughters began drying the fish that Bryan caught. They stayed true to the old way of drying. Using only fresh fish, Hawaiian salt, and beautiful Hawaiian sun. The Sun-Dried Specialties logo of a sunbathing Ahi quickly became recognizable for the best dried Ahi, Aku, and Opelu in the state and on to the Mainland.”

“Fast forward a dozen years to the birth of the Fishbowl. Bryan’s brainchild for his desire to serve great food in an atmosphere that would allow visitors and locals alike to meet and get to know one another. What started as a small poke shop had its first expansion after only three months and has continued to grow ever since. Though the original showcase still carries more than a dozen different kinds of poke made fresh each day, there’s now a second showcase for the desserts. Bryan has continued what his daughter Alexis started, baking desserts fresh every morning.”

“But it’s the food coming off the grill out back that you won’t be able to forget. Chef Bryan’s customers like to say it’s five-star food out of a cardboard box. The best fish burgers on the island and his lobster crab cakes are out of this world. Daily specials range from smoked prime rib to lobster mac and cheese. You never know what might be on the menu but you can count on never walking away hungry and having a food experience you’ll want to keep coming back for.”

We’ll meet Chef Bryan.

Farsheed BonakdarFarsheed Bonakdar is the President of the Kona Cacao Association, the Producer of the 8th Annual Big Island Chocolate Festival. The mission and goal of the Kona Cacao Association is to promote the cacao industry on the Big Island of Hawaii by presenting the Big Island Chocolate Festival as an educational and outreach opportunity for local cacao farmers, the hospitality industry and cacao enthusiasts. The Festival benefits Island culinary arts and arts programs.

The 2019 Big Island Chocolate Festival proceeds will benefit the culinary programs at Hawaii Community College Palamanui, Kealakehe High School, Hawai‘i Island High Schools and Maui Community College, plus Hawaii Institute of Pacific Agriculture, Waimea Country School, Kona Pacific Public Charter School’s West Hawaii Summer Lunch Program and Kona Dance & Performing Arts.

“If you think you know everything about chocolate—think again! Find out tricks for using chocolate in the kitchen and to better grow cacao—the tree that produces the coveted cocoa bean. All the fun is part of the Big Island Chocolate Festival (BICF) April 26-27. With the exception of a guided cacao plantation tour, all activities are at The Westin Hapuna Beach Resort.”

We’re talking all things delectably chocolate with Farsheed.

Chris GalindoWe first met Chef Christopher Galindo two years ago when he was overseeing Hau Tree on the beach next door at the Resort’s sister property, Mauna Kea Beach Hotel. Last year he switched beaches and moved over to The Westin Hapuna Beach Resort’s new Meridia as the menu-maker.

It’s Mediterranean-inspired cuisine created with locally sourced ingredients and infused with Hawaii’s rich local bounty. Also know for creative, signature cocktails and a primo 180 degree view of the Pacific at Sunset.

“The fresh seasonal menu is complemented by expanded al fresco seating, a private dining room, a charcuterie and crudo bar, and a house- made artisanal bread nook.”

We entice Chef Chris out of his busy kitchen for a chat.

Stephane TreandChef Stéphane Tréand debuted, The Pastry School in 2012, in San Clemente. This year he moved his school to Tustin (“a piece of Paris in Tustin”) along with his new pâtisserie (pastry) shop, ST Pâtisserie Chocolat. He wanted people to come and buy pastries, chocolates, viennoiserie (baked goods such as croissants), and gelato/sorbet at his shop. But he also wanted to show others, “you can learn and create beautiful items such as these, right-next-door with me (Chef Stéphane Tréand) as your teacher!”

At The Big Island Chocolate Festival Chef Stephane is performing the culinary demonstration, “Creating an Artistic Chocolate Sculpture.”

Tequila John AtanasioTattoo Tequila CEO, “Tequila John” Atanasio (a Maui resident) set out 8 years ago with the goal of crafting a “Super Premium Tequila” that would use the highest grade of organic Blue Weber Agave available in the World and to use the best ingredients available to develop “The Champagne of Tequilas.” Tattoo Tequila today has legitimate brand positioning as a leader in the Craft Spirits sector.

Tattoo Tequila has a portfolio of 100% organic Blue Agave based tequila with expressions that include Blanco & Reposado.

Tequila John is part of the Festival presenting the unexpected “Chocolate & Organic Tequila Pairings” seminar which he’s encoring from last year. He’ll demonstrate how different, organic tequilas and uniquely flavored chocolates can tastefully complement each other. The accompanying decadent chocolate bonbons are presented by Farsheed Bonakdar of the Cocoa Outlet. We’re all in…

We’ll meet Tequila John.

Tom Bean of Merriman'sTom Bean is acclaimed Chef Peter Merriman’s General Manager at the iconic Merriman’s Restaurant Waimea. This was Chef Merriman’s first solo venture with modest expectations.

Last year Merriman’s celebrated their 30th anniversary and is consistently the highest rated restaurant on The Big Island. Chef Merriman is one of the original pioneers of Hawaii Regional Cuisine.

“Merriman’s Waimea is the flagship establishment from award-winning Chef Peter Merriman who maintains a single vision “Do the right thing”—for local farmers, for the islands and for you—our guest.”

“Thirty years ago, no one dreamed of growing vine ripened tomatoes, fresh sweet corn or crisp baby lettuce in Hawaii. Sugar cane and pineapple plantations dominated the farming landscape, and most food was shipped to Hawaii from thousands of miles away.”

“Chef Peter Merriman had a vision for the growth of local agriculture and the potential of Hawaii’s rich volcanic soils. He along with twelve other prominent chefs encouraged farmers to grow local produce, raise meats locally, and start a healthier more sustainable Hawaii.”

“Peter Merriman has been as a culinary pioneer in Hawaii for over 30 years. Known as the original “locavore,” Peter is a vocal champion of Hawaii’s farmers, ranchers and fishermen. His restaurants showcase island grown and harvested foods through simple preparations that reflect the myriad flavors of Hawaii’s multiculturalism. Dubbed the “Pied Piper of Hawaii Regional Cuisine” by The Los Angeles Times, he is a continuing inspiration to Hawaii’s thriving culinary scene.”

We’ll talk story with Tom.

Tom Cross of the Westin Hapuna Beach ResortTom Cross is the Hotel Manager for our host, The Westin Hapuna Beach Resort, which recently completed a $50 million dollar renovation. It’s part of the Mauna Kea Resort on the Island of Hawaii. The Westin Hapuna Beach Resort is also the host property for The Big Island Chocolate Festival.

“The Westin Hapuna Beach Resort stretches along its namesake white-sand beach on the Island of Hawaii. The Kohala Coast is known for its world-class shoreline, as well as for cultural and archaeological gems nestled between centuries-old lava fields. The resort’s contemporary style contrasts with lush, manicured gardens and the endless blues of the sky and the ocean. Four reimagined dining venues are inspired by the island’s bounty.”

“The award-winning 18-hole Hapuna Golf Course was designed by Arnold Palmer. Two swimming pools, a 6,800-square-foot freeform family pool and an adult-exclusive infinity pool, overlook Hapuna Beach. A WestinWorkout Center and Crossfit Studio are complemented by the Hapuna Spa for rejuvenation and relaxation. Choose from 249 oversized guest rooms, including 17 suites.”

Mahalo nui loa to The Westin Hapuna Beach Resort for graciously hosting the “SoCal Restaurant Show” for the third year.

Podcasts

Segment One: Show Preview with Co-Host Andy Harris
Segment Two: Owner / Chef Bryan Fujikawa, Kona Grill House, Kealakekua, Hawaii
Segment Three: Farsheed Bonakdar, President, Kona Cacao (KCA) and Proprietor of Cocoa Outlet
Segment Four: Christopher Galindo, Restaurant Chef, Meridia at The Westin Hapuna Beach Resort
Segment Five: Stephane Treand, MOF, The Pastry School, Tustin, CA
Segment Six: “Tequila John” Atanasio, Tattoo Tequila – Tequila & Chocolate Tasting
Segment Seven: Tom Bean, General Manager, Merriman’s Waimea – a Pioneer of Hawaii Regional Cuisine
Segment Eight: Tom Cross, Hotel Manager, The Westin Hapuna Beach Resort

Show 210, February 11, 2017: Show Preview with Andy Harris

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9th annual Pechanga Chocolate Decadence and Wine FestivalWe’re live on Saturday from the 9th Annual Pechanga Wine Festival and Chocolate Decadence. It’s a benefit for Habitat for Humanity Inland Valley. A few hundred of the finest vintages from Napa Valley, Sonoma County, Temecula, France, Italy, Spain, Argentina, Chile, Australia, New Zealand and beyond are available for the tasting. Also on the menu are a variety of impressive tastes from the award-winning chefs of Pechanga Resort & Casino.

Now an enticing preview of this Saturday’s totally decadent show with Co-Host Andy Harris. 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…

Friday, February 10th is Chocolate Decadence at Pechanga. An incredible array of sinful chocolates and pastries are featured from the bakeshops of Pechanga’s Executive Pastry Chef, Jean-Jacques Granet. Chef Jean-Jacques puts down his whisk briefly to join us.

Wilson Creek Winery is a family-owned winery in the heart of Temecula Valley Southern California Wine Country known for its quality wines and warm hospitality. The winery features a welcoming tasting room, full-service restaurant with vineyard view dining and expansive patio, creek side picnic area, indoor and outdoor conference and event spaces, romantic wedding venue and exclusive retreat accommodations. We’ll uncork it all with Winemaker Gus Vizgirda.

The Great Oak Steakhouse at Pechanga is one of the most highly regarded fine dining restaurants in the Inland Empire. It’s premium seafood, 100 per cent Prime Angus beef, and an exceptional wine cellar to match. The Great Oaks’ Manager, Alex Pena (who started at Pechanga 13 years ago as a server), is our guest.

Pechanga is well along with an ambitious $285 million expansion of the Hotel and all other guest amenities on the property with the exception of the Casino facilities. A new 2,400 space parking garage has just opened as the first part of the enhancements. Pechanga’s Digital Marketing Manager, Sean Macready fills us in.

Chef Marlene Moore is Pechanga’s two-time defending chili champ. She oversees all the food in the always busy Temptations Food Walk, Bingo Hall and the Poker Room. We’ll chat with Chef Marlene about what’s new on her menus.

We love inspirational entrepreneurial food success stories. For Melba Artea (and her husband Steve) of Crown City Toffee it all started with a family recipe for toffee (with chocolate & nuts) and a pressing need to provide more financial resources for her Family. Crown City Toffee is part of the Pechanga Wine Festival. We’ll get the full story on her popular toffee line that started in her home kitchen.

Temecula Valley has become a popular destination for both day visitors and longer stays, too. Temecula-based food, wine & travel journalists, Susan & Todd Montgomery, provide the local perspective. Sue is on the Board of Directors (also the Treasurer) of the International Food Wine & Travel Writers Association.

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

Podcast: Play in new window | Download

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Show 210, February 11, 2017: Jean-Jacques Granet, Executive Pastry Chef, Pechanga Resort & Casino

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Jean Jacques GranetFriday, February 10th is the always incredible Chocolate Decadence at Pechanga. An eye-popping array of truly decadent chocolates and pastries are featured from the bakeshops of Pechanga’s Executive Pastry Chef, Jean-Jacques Granet.

New this year to the dazzling lineup of treats was edible chocolate lipstick presented in a tube!

Jean-Jacques Granet, an acclaimed pastry chef who has worked on three continents, is the Executive Pastry Chef at Pechanga Resort & Casino. After spending nearly 15 years as pastry chef at two of the most prestigious luxury resorts in Las Vegas, Granet is now happy to call Southern California home.

Chef Jean-Jacques arrived at Pechanga in March 2015 and has implemented positive changes to the 22-person in-house bakery and pastry shop. He has changed the lineup of desserts offered at Journey’s End golf course restaurant, The Great Oak Steakhouse, Paisano’s Italian restaurant and Umi Sushi & Oyster Bar.

He’s always working on improvements to the desserts and pastries offered at Blends Coffee & Wine Bar. Ongoing is efforts with each of the 11 dining outlets and banquets departments to fulfill and exceed  guests’ expectations in the sweets’ department. Two new restaurants (including a poolside bar & grill establishment) are on the way which will debut with the major hotel expansion by year’s end.

Chef Jean-Jacques puts down his whisk briefly to join us.

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February 11: Live from the Pechanga Chocolate Decadence and Wine Festival

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Podcasts

Segment One: Show Preview with Andy Harris
Segment Two: Jean-Jacques Granet, Executive Pastry Chef, Pechanga Resort & Casino
Segment Three: Gus Vizgirda, Winemaker, Wilson Creek Winery
Segment Four: Alex Pena, Manager, Great Oak Steakhouse, Pechanga Resort & Casino, Temecula
Segment Five: Sean Macready, Social Media / Digital Manager, Pechanga Resort & Casino
Segment Six: Chef Marlene Moore, Temptations Food Walk, Pechanga Resort & Casino
Segment Seven: Melba and Steve Artea, Crown City Toffee
Segment Eight: Food, Wine & Travel Journalists, Susan & Todd Montgomerys

9th annual Pechanga Chocolate Decadence and Wine FestivalWe’re live on Saturday from the 9th Annual Pechanga Wine Festival and Chocolate Decadence. It’s a benefit for Habitat for Humanity Inland Valley. A few hundred of the finest vintages from Napa Valley, Sonoma County, Temecula, France, Italy, Spain, Argentina, Chile, Australia, New Zealand and beyond are available for the tasting. Also on the menu are a variety of impressive tastes from the award-winning chefs of Pechanga Resort & Casino.

Now an enticing preview of this Saturday’s totally decadent show with Co-Host Andy Harris. 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…

Friday, February 10th is Chocolate Decadence at Pechanga. An incredible array of sinful chocolates and pastries are featured from the bakeshops of Pechanga’s Executive Pastry Chef, Jean-Jacques Granet. Chef Jean-Jacques puts down his whisk briefly to join us.

Wilson Creek Winery is a family-owned winery in the heart of Temecula Valley Southern California Wine Country known for its quality wines and warm hospitality. The winery features a welcoming tasting room, full-service restaurant with vineyard view dining and expansive patio, creek side picnic area, indoor and outdoor conference and event spaces, romantic wedding venue and exclusive retreat accommodations. We’ll uncork it all with Winemaker Gus Vizgirda.

The Great Oak Steakhouse at Pechanga is one of the most highly regarded fine dining restaurants in the Inland Empire. It’s premium seafood, 100 per cent Prime Angus beef, and an exceptional wine cellar to match. The Great Oaks’ Manager, Alex Pena (who started at Pechanga 13 years ago as a server), is our guest.

Pechanga is well along with an ambitious $285 million expansion of the Hotel and all other guest amenities on the property with the exception of the Casino facilities. A new 2,400 space parking garage has just opened as the first part of the enhancements. Pechanga’s Digital Marketing Manager, Sean Macready fills us in.

Chef Marlene Moore is Pechanga’s two-time defending chili champ. She oversees all the food in the always busy Temptations Food Walk, Bingo Hall and the Poker Room. We’ll chat with Chef Marlene about what’s new on her menus.

We love inspirational entrepreneurial food success stories. For Melba Artea of Crown City Toffee it all started with a family recipe for toffee (with chocolate & nuts) and a pressing need to provide more financial resources for her Family. Crown City Toffee is part of the Pechanga Wine Festival. We’ll get the full story on her popular toffee line that started in her home kitchen.

Temecula Valley has become a popular destination for both day visitors and longer stays, too. Temecula-based food, wine & travel journalists, Susan & Todd Montgomery, provide the local perspective. Sue is on the Board of Directors (also the Treasurer) of the International Food Wine & Travel Writers Association.

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

Jean Jacques GranetFriday, February 10th is the always incredible Chocolate Decadence at Pechanga. An eye-popping array of truly decadent chocolates and pastries are featured from the bakeshops of Pechanga’s Executive Pastry Chef, Jean-Jacques Granet.

Jean-Jacques Granet, an acclaimed pastry chef who has worked on three continents, is the Executive Pastry Chef at Pechanga Resort & Casino. After spending nearly 15 years as pastry chef at two of the most prestigious luxury resorts in Las Vegas, Granet is now happy to call Southern California home.

Chef Jean-Jacques arrived at Pechanga in March 2015 and has implemented positive changes to the 20-person in-house bakery and pastry shop. He has changed the lineup of desserts offered at Journey’s End golf course restaurant, The Great Oak Steakhouse, Paisano’s Italian restaurant and Umi Sushi & Oyster Bar.

He’s always working on improvements to the desserts and pastries offered at Blends Coffee & Wine Bar. Ongoing is efforts with each of the 11 dining outlets and banquets departments to fulfill and exceed guests’ expectations in the sweets’ department.

Chef Jean-Jacques puts down his whisk briefly to join us.

Gus VizgirdaWilson Creek Winery is a family-owned winery in the heart of Temecula Valley Southern California Wine Country known for its quality wines and warm hospitality. The winery features a welcoming tasting room, full-service restaurant with vineyard view dining and expansive patio, creek side picnic area, indoor and outdoor conference and event spaces, romantic wedding venue and exclusive retreat accommodations.

“Delightfully referred to as our “extended family,” the Wilson family is proud to have built a community around the sharing of wine, the celebration of family and the passion to enhance the lives of everyone our brand touches.”

Today, Wilson Creek’s 90 acres of old growth vines grace the Temecula Valley hills and produce over 40,000 cases yearly and include several award-winning varietals.  The two large Tuscan-inspired buildings house a unique tasting room, a grand ballroom and elegant restaurant.

Just as founders Gerry and Rosie Wilson wanted a place where family could come together, the winery grounds feature several spaces designed to bring people together including gazebos, a concert stage, outdoor patio dining and, of course, the peaceful sounds of Wilson Creek.

“The dream and vision of Wilson Creek continues to thrive with three generations of Wilsons involved in day-to-day operations, from wine tasting and tours to weddings and corporate events.”

They are known for their celebratory Almond Sparking Wine (which initially put them on the map) and Gus’ White Cabernet Sauvignon.

We’ll uncork it with Winemaker Gus Vizgirda.

Alex PenaThe Great Oak Steakhouse at Pechanga is one of the most highly regarded fine dining restaurants in the Inland Empire. It’s premium seafood, 100 per cent Prime Angus beef, and an exceptional wine cellar to match. It’s a consistent AAA Four-Diamond Award establishment.

“With an outstanding menu created by award-winning head chef Martin Venegas, a visit to Great Oak promises to be memorable on every level. Martin’s philosophy is no secret: find the best product, use the right ingredients, and execute every creation in a way that brings forward the very best of the flavor profile. Taste the art of deep culinary passion at this signature dining destination.”

The Great Oaks’ accomplished Manager, Alex Pena (who started at Pechanga 13 years ago as a server), is our guest.

Sean MacReadyPechanga is well along with an ambitious $285 million expansion of the Hotel and all other guest amenities on the property with the exception of the Casino facilities. A new 2,400 space parking garage has just opened as the first part of the enhancements.

The project involves adding a new, AAA Four Diamond, 568-room and suite hotel wing; a stand-alone luxury two-story spa and salon with 17 treatment rooms, a fitness center and hydrotherapy pool terrace; a resort-style pool complex with eight pool areas; two new restaurants; and an additional 67,000 square feet of event space.

“We estimate the expansion will result in an economic output of over $550 million, generating roughly 2,944 jobs up front as a result of construction-related activities,” said Dr. Christopher Thornberg, Founding Partner of Beacon Economics. “We estimate the local economy will benefit from an additional 560 jobs per year going forward as a result of expanded operations at Pechanga Resort & Casino.”

Pechanga’s Digital Marketing Manager, Sean MacReady fills us in.

Marlene Moore at the Pechanga Microbrew Festival and Chili CookoffChef Marlene Moore is Pechanga’s two-time chili champ. She oversees the always busy Temptations Food Walk.

Her realm includes Caffee Cocoa – Fine Coffees and Coffee (24 hours), Pronto Italian, Agave Mexican Delights, American Classics (24 hours), Little Wok Asian Specialties, Pechanga Fried Chicken and Banh Mi (made to order) and hot dog carts.

In addition to Temptations Food Walk, Chef Marlene oversees all the food in the long-running Bingo Parlor and bustling Poker Room.

We’ll chat with Chef Marlene about what’s new on her menus.

Melba ArteaWe love inspirational entrepreneurial food success stories. For Melba Artea of Crown City Toffee it all started with a family recipe for toffee (with chocolate & nuts) and a pressing need to provide more financial resources for her Family.

“Our English toffee is made with the freshest ingredients available. It is crispy with a wonderful buttery crunch and topped with a coat of creamy chocolate (milk or dark) with fresh-roasted almonds sprinkled on top.”

“Our Peanut Butter Drizzle is a huge favorite of many of our customers. It’s roasted peanuts topped over melted Peanut Butter Morsels and drizzled with milk chocolate.”

Crown City Toffee is part of the Pechanga Wine Festival. We’ll get the full story from Melba on her popular toffee line that started in her home kitchen. Based on demand they have graduated to producing in a commercial kitchen.

Susan and Todd MontgomeryTemecula Valley has become a popular destination for both day visitors and longer stays, too. In addition to the Pechanga Resort & Casino there are championship golf courses, the magnificent Temecula wine country and the attractions of Old Town Temecula.

Temecula-based food, wine & travel journalists, Susan & Todd Montgomery, join us to provide the local perspective. Sue is on the Board of Directors (also the Treasurer) of the International Food Wine & Travel Writers Association. Todd is the duo’s official photographer.

Podcasts

Segment One: Show Preview with Andy Harris
Segment Two: Jean-Jacques Granet, Executive Pastry Chef, Pechanga Resort & Casino
Segment Three: Gus Vizgirda, Winemaker, Wilson Creek Winery
Segment Four: Alex Pena, Manager, Great Oak Steakhouse, Pechanga Resort & Casino, Temecula
Segment Five: Sean Macready, Social Media / Digital Manager, Pechanga Resort & Casino
Segment Six: Chef Marlene Moore, Temptations Food Walk, Pechanga Resort & Casino
Segment Seven: Melba and Steve Artea, Crown City Toffee
Segment Eight: Food, Wine & Travel Journalists, Susan & Todd Montgomerys

Show 208, January 28, 2017: Show Preview with Andy Harris, Co-Host & Executive Producer.

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The Dumpling Trail in Richmond British Columbia“The SoCal Restaurant Show” is going international. On Saturday morning, January 28th the show is live from Richmond, B.C. (“Where the Far East Meets the Canadian West Coast”) for their festive celebration of Chinese New Year.

Now am enticing preview of that Saturday’s fully-loaded show with Co-Host & Executive Producer Andy Harris. 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…

The Pechanga Resort + Casino’s executive chef, Duane Owen, is no stranger to the show. Chef Duane joins us to preview Pechanga’s upcoming Chocolate Decadence Event (February 10th) and the 9th Annual Pechanga Wine Festival on February 11th. Perfect Valentine’s Day gift…

Executive Chef Danilo Ibarra of the Marriott Vancouver Airport Hotel in Richmond. B.C. oversees The American Grille, The Lotus Land Lounge and all other food and beverage provided on-property. We’ll meet him.

Dominique and Cindy Duby are the Chief Chocolate Officers of Richmond’s one-of-a-kind boutique chocolatier, Wild Sweets. They join us in sweet conversation.

Executive Chef Angus An is the proprietor of Maenam, Vancouver Magazine’s selection for 2016 Restaurant of the Year and as the perennial Best Thai Restaurant. He’s had the honor of cooking at the James Beard Foundation in New York. We’ll talk about the flavor balance of Thai cuisine with Chef An as well as his growing restaurant empire.

A popular visitor attraction in Richmond is the River Rock Casino Resort located on the Fraser River. There are eight tempting dining options there including the fine-dining Tramonto and Chinese specialties at Sea Harbor Seafood Restaurant. Karsten Purbs, River Rock’s Food & Beverage Director, is our able guide.

Chinese, Taiwanese, Indian, Greek, Thai, Japanese, Italian – diners can enjoy authentic and delicious culinary styles from across the globe, without ever leaving Richmond. Richmond is home to more than 800 restaurants, half of them Asian and many highly acclaimed. Local food expert Lee Man, founding judge for the Chinese Restaurant Awards, joins us with commentary on Chinese New Year and the diversity of appealing cuisine in Richmond.

There is a burgeoning local wine industry in British Columbia. Sommelier Rachel von Strumer is a passionate wine writer who divides her time between Vancouver and the Okanagan Valley (where 80 per cent of the wine grape plantings in B.C. are located.)

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

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January 28: Live from Richmond, BC and the Chinese New Year Celebration!

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Podcasts

Segment One: Show Preview with Andy Harris, Co-Host & Executive Producer
Segment Two: Duane Owen, Executive Chef, Pechanga Resort & Casino, Temecula
Segment Three: Executive Chef Danilo Ibarra of the Marriott Vancouver Airport Hotel
Segment Four: Dominique Duby of Wild Sweets, Richmond, B.C.
Segment Five: Executive Chef Angus An, Maenam, Vancouver
Segment Six: Karsten Purbs, Director, Food & Beverage, River Rock Casino Resort, Richmond, B.C.
Segment Seven: Lee Man, Chinese Food Expert & Founding Judge, Chinese Restaurant Awards
Segment Eight: Sommelier Rachel von Sturmer, Vancouver & Okanagan Valley, B.C.

The Dumpling Trail in Richmond British Columbia“The SoCal Restaurant Show” is going international. On Saturday morning, January 28th the show is live from Richmond, B.C. (“Where the Far East Meets the Canadian West Coast”) for their festive celebration of Chinese New Year. It’s a genuine first…

Now am enticing preview of this Saturday’s fully-loaded show with Co-Host & Executive Producer Andy Harris. 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…

The Pechanga Resort + Casino’s executive chef, Duane Owen, is no stranger to the show. Chef Duane joins us to preview Pechanga’s upcoming Chocolate Decadence Event (February 10th) and the 9th Annual Pechanga Wine Festival on February 11th. Perfect Valentine’s Day gift…

Executive Chef Danilo Ibarra of the Marriott Vancouver Airport Hotel in Richmond. B.C. oversees The American Grille, The Lotus Land Lounge and all other food and beverage provided on-property. We’ll meet him.

Dominique and Cindy Duby are the Chief Chocolate Officers of Richmond’s one-of-a-kind boutique chocolatier, Wild Sweets. They join us in sweet conversation.

Executive Chef Angus An is the proprietor of Maenam, Vancouver Magazine’s selection as Best Thai Restaurant. He’s cooked at the James Beard Foundation in New York. We’ll talk about the flavor balance of Thai cuisine with Chef An as well as his growing restaurant empire.

A popular visitor attraction in Richmond is the River Rock Casino Resort located on the Fraser River. There are eight tempting dining options there including the fine-dining Tramonto and Chinese specialties at Sea Harbor Seafood Restaurant. Karsten Purbs, River Rock’s Food & Beverage Director, is our able guide.

Chinese, Taiwanese, Indian, Greek, Thai, Japanese, Italian – diners can enjoy authentic and delicious culinary styles from across the globe, without ever leaving Richmond. Richmond is home to more than 800 restaurants, half of them Asian and many highly acclaimed. Local food expert Lee Man, founding judge for the Chinese Restaurant Awards, joins us with commentary on Chinese New Year and the diversity of appealing cuisine in Richmond.

There is a burgeoning local wine industry in British Columbia. Sommelier Shiva Reddy, Wine Director & Assistant Manager of Royal Dinette (Vancouver Magazine’s Best New Restaurant 2016), uncorks this for us. BC wines are well represented on their menu.

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

Duane Owen of Pechanga Casino and ResortThe Pechanga Resort + Casino’s executive chef, Duane Owen, is no stranger to the show. Chef Duane joins us to preview Pechanga’s upcoming Chocolate Decadence Event (February 10th) and the 9th Annual Pechanga Wine Festival on February 11th.

CHOCOLATE DECADENCE EVENT

FRIDAY, FEBRUARY 10, 2017 • 7-10PM
VIP* Ticket $75 • General Admission $55 • Designated Driver $30

Enjoy an array of chocolates and pastries while sampling a variety of wines, domestic sparkling wines, champagnes, spirits and dessert wines along with live music.

*VIP ticket includes early entry beginning at 5:30PM, upgraded souvenir wine glass, sliced seasonal fruit, international and domestic cheese and tray-passed hors d’oeuvres.

9TH ANNUAL WINE FESTIVAL

SATURDAY, FEBRUARY 11, 2017 • 1-5PM
VIP* Ticket $85 • General Admission $65 • Designated Driver $40

LIVE MUSIC

The most notable wineries from Napa Valley, Sonoma County, Temecula, France, Italy, Spain, Argentina, Chile, Australia, New Zealand and beyond will offer a few hundred of their finest vintages along with live music. Sip and savor as you sample a variety of distinguished dishes from the award-winning chefs of Pechanga Resort & Casino.

Combo VIP Ticket $140 • Combo General Admission Ticket $100

Danilo IbarraExecutive Chef Danilo Ibarra of the Marriott Vancouver Airport Hotel in Richmond. B.C. oversees The American Grille, The Lotus Land Lounge and all other food and beverage provided on-property. We’ll meet him.

“A world of culinary delights awaits you at The American Grille. Located in the heart of Richmond at the Vancouver Airport Marriott Hotel, it is the city’s most popular business lunch and dinner destination. Offering a comfortable business-casual setting by day and elegant candlelit dining at sunset, The American Grille is sure to wow you and your guests.”

“Our menus offer the best of the season from the Pacific Northwest, celebrating the richness and diversity of North American cuisine, while incorporating the freshest local products available. Sample one of our specialties or just relax and people watch while enjoying one of our house made desserts.”

Dominique and CIndy DubyDominique and Cindy Duby are the Chief Chocolate Officers of Richmond’s boutique chocolatier, Wild Sweets. They join us in sweet conversation.

“As Canada’s only science-based cocoa bean-to-bar chocolate-makers, we turn premium cocoa beans into ‘Haute’ chocolates, novel confections & designer pastry. Located in Richmond, Greater Vancouver Region, BC, Canada.”

Angus AnExecutive Chef Angus An is the proprietor of Maenam, Vancouver Magazine’s selection as Best Thai Restaurant. He’s cooked at the James Beard Foundation in New York. We’ll talk about the flavor balance of Thai cuisine with Chef An as well as his growing restaurant empire.

Chef Angus An is a graduate of New York’s prestigious French Culinary Institute, where he worked under the world’s culinary greats including Jacques Pépin, Alain Sailhac and André Soltner, and later apprenticed at Jean-Georges Vongerichten’s legendary Jo-Jo. After graduating from the FCI, Angus trained under Chef Normand Laprise at Montréal’s Toqué before moving to London, UK, where he worked at Michelin-starred restaurants including The Ledbury and The Fat Duck. Following this he cooked at Chef David Thompson’s famed Nahm, which is also where Angus met his wife, Kate.

Upon returning to Vancouver, Kate and Angus opened their first restaurant, Gastropod. Lauded by diners and critics alike, Gastropod received several awards for cuisine and atmosphere before closing its doors in 2009.

In May of that year, Maenam was born. Serving authentic Thai dishes, the kitchen at Maenam is directed by both Angus and Thai-born Kate. Perennial winner of Vancouver Magazine’s “Best Thai” award, Maenam has also received rave reviews from The New York Times, USA Today, and Food & Wine magazine.

Karsten PurbsA popular visitor attraction in Richmond is the River Rock Casino Resort located on the Fraser River. There are eight tempting dining options there including the fine-dining Tramonto and Chinese specialties at Sea Harbor Seafood Restaurant. Karsten Purbs, River Rock’s Food & Beverage Director, is our able guide.

“Nestled along the Fraser River, in a gorgeous West Coast setting, River Rock is Western Canada’s only Four-Diamond Casino Resort, where luxury, ambiance and exceptional hospitality await. As with everything at River Rock, when it comes to accommodations, the choice is yours. Enjoy bright, contemporary, deluxe rooms at The Hotel, or relax in style and luxury in a suite at The Resort.”

“Fill your days with a variety of activities, including a visit to our first-class spa, or take a refreshing swim in the beautiful resort pool. Dine in your room or explore the resort and discover the restaurant that suits your mood. Take a stroll on the marina boardwalk, or sit back and relax on our gorgeous waterside patio at Curve Lounge. In the evening, take in a concert at the Show Theatre, and test your skill and luck at one of the largest, most dazzling casinos in Canada. At River Rock, the possibilities are truly endless.”

Lee ManChinese, Taiwanese, Indian, Greek, Thai, Japanese, Italian – diners can enjoy authentic and delicious culinary styles from across the globe, without ever leaving Richmond. Richmond is home to more than 800 restaurants, half of them Asian and many highly acclaimed.

Local food expert Lee Man, founding judge for the Chinese Restaurant Awards and contributor to Vancouver Magazine, joins us with commentary on Chinese New Year and the diversity of cuisine in Richmond. Lee is also a judge for the Vancouver Magazine Restaurant Awards.

Podcasts

Segment One: Show Preview with Andy Harris, Co-Host & Executive Producer
Segment Two: Duane Owen, Executive Chef, Pechanga Resort & Casino, Temecula
Segment Three: Executive Chef Danilo Ibarra of the Marriott Vancouver Airport Hotel
Segment Four: Dominique Duby of Wild Sweets, Richmond, B.C.
Segment Five: Executive Chef Angus An, Maenam, Vancouver
Segment Six: Karsten Purbs, Director, Food & Beverage, River Rock Casino Resort, Richmond, B.C.
Segment Seven: Lee Man, Chinese Food Expert & Founding Judge, Chinese Restaurant Awards
Segment Eight: Sommelier Rachel von Sturmer, Vancouver & Okanagan Valley, B.C.

Show 160, February 20, 2016: Colin McGinley, Executive Banquet Chef, Pechanga Resort & Casino, Temecula

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Colin McGinleyHundreds of premium wine varieties, sweet and savory chocolate confections, gourmet food samples from acclaimed Pechanga Resort & Casino restaurants, live music, a silent auction and helping out a good cause are all on the agenda for February 26 and 27 at Pechanga Resort & Casino. Tickets for the 8th annual Chocolate Decadence and Pechanga Wine Festival are on sale now. Proceeds from both events benefit Habitat for Humanity Inland Valley.

Pechanga Resort & Casino’s Executive Banquet Chef, Colin McGinley, joins us with all the sweet and savory details.

For the Pechanga Wine Festival Chef Colin’s department will be serving Cava and Cantaloupe Lollipops with Saffron and Jamon Serrano. Also, stuffed mini sweet peppers with Longaniza (sausage,) Shrimp and Potato.

All VIP tickets are now sold out so make your plans to avoid potential disappointment.

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Show 159, Show Preview with Executive Producer & Co-Host Andy Harris and Chef Andrew Gruel, Founder, Slapfish Restaurant Group

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Andrew Gruel at the AM830 KLAA StudiosExecutive Chef Andrew Gruel of the rapidly growing Slapfish empire with restaurants in Huntington Beach, Laguna Beach, Newport Beach, LAX, Irvine at UCI and, now, Brea, is back as today’s special Guest Host.

Guys, don’t forget Valentine’s Day. Sunday brunch is always a great possible option for the celebration and can be a bit less crazed. Remember Valentine’s Day is a tough occasion for restaurants. It’s a lot of tables for two and tension can be in the air along with romance.

On to a tempting preview of Saturday’s delectable and always healthy show and not, with profuse apologies, for dieters. If we’re doing it right we will always leave you hungry and thirsty. In our case that’s absolutely a good thing…

Chef Neal Fraser is well-known to Angelenos for BLD, Fritzi Dog at the Original Farmers Market and Redbird at Vibiana Events Center in Downtown Los Angeles. Chef Neal and the Vibiana Events Center were even part of the recent Beefsteak episode of Season 13 of Bravo’s “Top Chef.” Fritzi is now Downtown, too, sharing space in The Arts District with the Arts District Brewing Co. It’s lunch and dinner for elevated pub-grub.

Hundreds of premium wine varieties, sweet and savory chocolate confections, gourmet food samples from acclaimed Pechanga Resort & Casino restaurants, live music, a silent auction and helping out a good cause are all on the agenda for February 26 and 27 at Pechanga Resort & Casino. Tickets for the 8th annual Chocolate Decadence and Pechanga Wine Festival are on sale now. Proceeds from both events benefit Habitat for Humanity Inland Valley. Pechanga Resort & Casino’s Executive Chef, Duane Owen, joins us with all the sweet and savory details.

The proudly Family-owned Terlato Wine Group is a holding company for several independent businesses specializing in the marketing and production of exceptional wines. They are probably best known for pioneering the popularity of Pinot Grigio in the United States. Representing the 2nd generation of Family ownership is John Terlato, our guest. John will soon be in Southern California for the Santa Barbara Wine Auction.

Bill Bracken is a well-known executive chef who traded in luxury hotels (The Peninsula Beverly Hills and Island Hotel, Newport Beach) for Betsy, a well-worn food truck with a lot of miles. He’s now feeding people in need in Orange County. Chef Bill shares his new mission with us.

Our resident wine authority, Kyle Meyer of The Wine Exchange in Santa Ana, is curating The Wine Village (along with partner Tristen Beamon) for LA Weekly’s “The Essentials” food and wine extravaganza on February 20th at The California Mart Center. Kyle uncorks his wine pairings. Also a few practical tips on storing wine once the bottle is uncorked.

Finally, we’ll get some practical thoughts about surviving Valentine’s Day dining out from our Co-host, Chef Andrew Gruel. He’s been there…

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

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Show 159, February 13, 2016: Executive Chef, Duane Owen, Pechanga Resort & Casino, Temecula

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Duane Owen of Pechanga Casino and ResortHundreds of premium wine varieties, sweet and savory chocolate confections, gourmet food samples from acclaimed Pechanga Resort & Casino restaurants, live music, a silent auction and helping out a good cause are all on the agenda for February 26 and 27 at Pechanga Resort & Casino. Tickets for the 8th annual Chocolate Decadence and Pechanga Wine Festival are on sale now. Proceeds from both events benefit Habitat for Humanity Inland Valley.

Wine enthusiasts can sip and explore new selections at the 8th annual Pechanga Wine Festival from 1:00 p.m. to 5:00 p.m. on Saturday, February 27. Tickets for this unforgettable event are $65 and include a souvenir wine glass, unlimited two ounce samples of wine and spirits, gourmet food and dessert samples from Pechanga’s acclaimed chefs, as well as others in the Temecula Valley, live music and silent auction.

VIP tickets are $85 and include early entry at 12:00 p.m., upgraded souvenir wine glass, as well as all inclusions of the general admission tickets.

Most of the Pechanga restaurants will be offering a duo of signature tastes from their respective outlets at The Pechanga Wine Festival. For instance, The Great Oak Steakhouse is serving Filet Mignon with mushroom and shallot confit and roasted bone marrow. Their 2nd item is a mini lump crab cake with Chipotle Aioli.

Pechanga Resort & Casino’s Executive Chef, Duane Owen, joins us with all the sweet and savory details. A 500-room expansion is now underway which will include The Pool Grill and another new restaurant.

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