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

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!

Play

Show 321, April 27, 2019: Christopher Galindo, Restaurant Chef, Meridia at The Westin Hapuna Beach Resort

Chef Chris Galindo and Andy HarrisWe 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.

Play

April 27: Live from the Big Island Chocolate Festival

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 317, March 30, 2019: Tom Cross, Hotel Manager, The Westin Hapuna Beach Resort, Hawaii

Tom Cross of the Westin Hapuna Beach ResortPresented by the Kona Cacao Association, the 2019 Big Island Chocolate Festival (8th Annual) is an annual fundraiser that benefits five local non-profits and Hawaii cacao farmers. This fun, participatory and engaging two-day festival is set for April 26th & 27th at The Westin Hapuna Beach Resort on Hawaii Island’s Kohala Coast.

Tom Cross is the Hotel Manager for our accommodating host, The Westin Hapuna Beach Resort, which last year completed an ambitious $50 million renovation. It’s part of the renown Mauna Kea Resort on the Island of Hawaii.

Their signature fine-dining restaurant housed in its own building on the lush property is Meridia. The views of the picture postcard white sandy beach and ocean at Sunset are spectacular. The chef of Meridia, Chris Galindo, will be a guest on the show on Saturday morning, April 27th when we’re live from The Big Island Chocolate Festival.

Tom previews The Festival’s sweet indulgences for us.

Play

Show 271, April 28, 2018: Wendle Lesher, Director of Food and Beverage, Mauna Kea Resort

Wendle LesherWendle Lesher is the Director of Food and Beverage for Mauna Kea Resort, encompassing all restaurant and banquet staff and food and beverage operations at Mauna Kea Beach Hotel, Autograph Collection and Hapuna Beach Resort, (emerging in late June as The Westin Hapuna Beach Resort).

In his role as Mauna Kea Resort Director of Food and Beverage, Lesher is responsible operationally and fiscally for nearly a dozen food and beverage outlets. We’ll chat with Wendle about the intriguing new restaurants at Hapuna including Meridia, Naupaka Beach Grill and Ikena Landing.

Meridia is Hapuna’s new signature dining experience featuring distinctive Mediterranean inspired cuisine with locally sourced ingredients. The personable Chef there is Chris Galinda who we met last year at BICF when he was cooking next door at the Mauna Kea Beach Hotel’s Hau Tree located adjacent to the sand.

Lesher joined Mauna Kea Resort in 2017 having worked since 2013 at The Fairmont Orchid, first as Director of Outlets, then Director of Food and Beverage and later as Director of Operations. Lesher also worked as Restaurant General Manager at Four Seasons Resort Hualalai.

Play

Show 234, July 29, 2017: Show Preview with Co-Host Andy Harris

Program Note for Saturday, July 29th. We followed the Halos, come-from-behind victory at a special time. Next Saturday, August 5th we are back at our usual time of 10:00 a.m. to 12 Noon. Please join us.

Now an enticing preview of Saturday afternoon’s fully-packed 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, upon careful reflection, that’s probably a pretty good thing…

Step off the pristine, white sandy beach and into the open-airHau Tree restaurant & bar on the Big Island of Hawaii at the Mauna Kea Beach Hotel for a causal dining menu which includes sandwiches, wraps, hamburgers, salads, ice cream, their famous Ovaltine Froth, or a cooling Fredrico cocktail which originated right there. We pull the newly married Chef Chris Galindo off the beach for an overview.

In her new book The Migraine Relief Plan: An 8-Week Transition to Better Eating, Fewer Headaches, and Optimal Health, health coach and wellness authority Stephanie Weaver explores the connection between lifestyle, food, and wellness for people with migraines, vertigo, and related conditions like Meniere’s disease. With more than 36 million Americans dealing with migraines, and many more with chronic headaches, this is genuinely useful information.

On Thursday evening, August 10th Chef Amar Santana’s Vaca in Costa Mesa is hosting a sumptuous, 7-course wine-paired dinner with an abundance of passed hors d’oeuvre as a festive Friends of James Beard Foundation Benefit to celebrate South Coast Plaza’s 50th Anniversary. VACA Group Partner & Executive Chef Amar Santana (just back from Ibiza, Spain) provides the salivating preview.

Journalist Al Mancini is well-known in Las Vegas hospitality circles. He’s been reviewing restaurants there for over 15 years. In 2011 he co-created the first edition of the definitive Las Vegas dining guide – Eating Las Vegas – The 50 Essential Restaurants. Late last year he joined the Las Vegas Review-Journal as a staff writer primarily covering the food, restaurant and libations beat. We’ll chat with Al about the rise of Downtown Las Vegas as a dining destination and also get updated on other local foodie news of note.

DINE LBC Long Beach Restaurant Week is set for August 5th through August 13th, 2017. More than 60 diverse Long Beach restaurants spanning 12 neighborhoods will offer special multi-course menus at affordable prices. Encoring in DINE LBC are Chef Arthur Gonzalez’s Panxa Cocina (modern Latin Cuisine) and Roe Seafood (the home of seafood fanatics). We’ll meet the proprietor, Chef Arthur Gonzalez.

Every year at the OC Fair is the eagerly anticipated Concessionaires Cup Challenge. The Fair’s hugely competitive food concessionaires compete to win the bragging rights in ten food categories. OC Weekly’s “On the Line” correspondent, Anne Marie Panoringan, was one of the 21 esteemed judges. Anne Marie also had the honor of being one of the three judges deciding the “Best Overall Item” honors. That’s the big one…She joins us with the lip-smacking results.

All of this and heaping helpings of extra deliciousness on this week’s show!

Play

Show 234, July 29, 2017: Chef Chris Galindo, Hau Tree restaurant & bar, Mauna Kea Beach Hotel, Kauna’oa Bay, The Big Island of Hawaii

Chris GalindoStep off the pristine, white sandy beach and into the open-air, Hau Tree restaurant & bar on the Big Island of Hawaii at the Mauna Kea Beach Hotel for a causal dining menu which includes sandwiches, wraps, hamburgers, salads, ice cream, their famous Ovaltine Froth, or a cooling Fredrico cocktail which originated right there.

This is an unparalleled spot in The Hawaiian Islands to enjoy the nightly Sunset. Truly spectacular…

Hau Tree offers a grab-n-go breakfast, sit-down lunches and relaxed dinners on the Big Island of Hawai’i. It’s complete with a gazebo-style bar perfectly situated for enjoying cocktails while anticipating the sunset’s elusive green flash.

Talking about “The Fredrico” libation… It was created as a special for a regular guest. It proved so popular it needed to be on the permanent libation menu. Fred wanted a Mai Tai variation that was a little less sweet. “The Fredrico” is Light Rum, Jack Daniel’s Whiskey and blended with Tropical Juices. Cheers…

We pull the newly married Chef Chris Galindo off the beach for an ono overview.

Play

July 29: Mauna Kea Beach Hotel, Stephanie Weaver, Amar Santana, Al Mancini, Arthur Gonzalez, Anne Marie Panoringan

Podcasts

Segment One: Show Preview with Co-Host Andy Harris
Segment Two: Chef Chris Galindo, Hau Tree restaurant & bar, Mauna Kea Beach Hotel, Kauna’oa Bay, The Big Island of Hawaii
Segment Three: Author Stephanie Weaver, MPH, CWHC. The Migraine Relief Plan – An 8-Week Transition to Better Eating, Fewer Headaches, and Optimal Health
Segment Four: Executive Chef / Proprietor Amar Santana’s Vaca Friends of James Beard Benefit Dinner
Segment Five: Journalist Al Mancini, Las Vegas Review-Journal Part One
Segment Six: Journalist Al Mancini, Las Vegas Review-Journal Part Two
Segment Seven: Restaurateur / Executive Chef Arthur Gonzalez, Roe Seafood & Panxa Cocina. DINE LBC Long Beach Restaurant Week
Segment Eight: Concessionaires’ Cup 2017, OC Fair. Judge Anne Marie Panoringan, OC Weekly Contributor

Program Note for Saturday, July 29th. The Halos are playing the Blue Jays in Toronto during our normal broadcast time so we’re graciously stepping aside. All is still well because we simply shift to 2 to 4:00 p.m. the afternoon of July 29th only. Same packed show…Please join us then and don’t keep it a secret!

Now an enticing preview of this Saturday afternoon’s fully-packed 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, upon careful reflection, that’s probably a pretty good thing…

Step off the pristine, white sandy beach and into the open-airHau Tree restaurant & bar on the Big Island of Hawaii at the Mauna Kea Beach Hotel for a causal dining menu which includes sandwiches, wraps, hamburgers, salads, ice cream, their famous Ovaltine Froth, or a cooling Fredrico cocktail which originated right there. We pull the newly married Chef Chris Galindo off the beach for an overview.

In her new book The Migraine Relief Plan: An 8-Week Transition to Better Eating, Fewer Headaches, and Optimal Health, health coach and wellness authority Stephanie Weaver explores the connection between lifestyle, food, and wellness for people with migraines, vertigo, and related conditions like Meniere’s disease. With more than 36 million Americans dealing with migraines, and many more with chronic headaches, this is genuinely useful information.

On Thursday evening, August 10th Chef Amar Santana’s Vaca in Costa Mesa is hosting a sumptuous, 7-course wine-paired dinner with an abundance of passed hors d’oeuvre as a festive Friends of James Beard Foundation Benefit to celebrate South Coast Plaza’s 50th Anniversary. VACA Group Partner & Executive Chef Amar Santana (just back from Spain) provides the appetizing preview.

Journalist Al Mancini is well-known in Las Vegas hospitality circles. He’s been reviewing restaurants there for over 15 years. In 2011 he co-created the first edition of the definitive Las Vegas dining guide – Eating Las Vegas – The 50 Essential Restaurants. Late last year he joined the Las Vegas Review-Journal as a staff writer primarily covering the food, restaurant and libations beat. We’ll chat with Al about the rise of Downtown Las Vegas as a dining destination and also get updated on other local foodie news of note.

DINE LBC Long Beach Restaurant Week is set for August 5th through August 13th, 2017. More than 60 diverse Long Beach restaurants spanning 12 neighborhoods will offer special multi-course menus at affordable prices. Encoring in DINE LBC are Chef Arthur Gonzalez’s Panxa Cocina (modern Latin Cuisine) and Roe Seafood (the home of seafood fanatics). We’ll meet the proprietor, Chef Arthur Gonzalez.

Every year at the OC Fair is the eagerly anticipated Concessionaires Cup Challenge. The Fair’s hugely competitive food concessionaires compete to win the bragging rights in ten food categories. OC Weekly’s “On the Line” correspondent, Anne Marie Panoringan, was one of the 21 esteemed judges. Anne Marie also had the honor of being one of the three judges deciding the “Best Overall Item” honors. That’s the big one…She joins us with the lip-smacking results.

All of this and heaping helpings of extra deliciousness on this week’s show!

Chris GalindoStep off the pristine, white sandy beach and into the open-airHau Tree restaurant & bar on the Big Island of Hawaii at the Mauna Kea Beach Hotel for a causal dining menu which includes sandwiches, wraps, hamburgers, salads, ice cream, their famous Ovaltine Froth, or a cooling Fredrico cocktail which originated right there.

This is an unparalleled spot in The Hawaiian Islands to enjoy the nightly Sunset. Truly spectacular…

Hau Tree offers a grab-n-go breakfast, sit-down lunches and relaxed dinners on the Big Island of Hawai’i. It’s complete with a gazebo-style bar perfectly situated for enjoying cocktails while anticipating the sunset’s elusive green flash.

We pull the newly married Chef Chris Galindo off the beach for an ono overview.

Stephanie WeaverIn her new book The Migraine Relief Plan: An 8-Week Transition to Better Eating, Fewer Headaches, and Optimal Health, health coach and wellness authority Stephanie Weaver explores the connection between lifestyle, food, and wellness for people with migraines, vertigo, and related conditions like Meniere’s disease. With more than 36 million Americans dealing with migraines, and many more with chronic headaches, this is genuinely useful information.

One in four U.S. households includes someone with these symptoms; the traditional approach of prescriptions or injections is ineffective for many.

Stephanie took her own surprising diagnosis-at age 53!- and set out to create a different strategy to help herself and others. No other book for migraines or headaches features a comprehensive, realistic lifestyle approach, providing guidance for a full six months as readers learn how to create their own migraine-friendly lifestyle.

Stephanie brings warmth and humor to a normally clinical topic, and her lively presentation style showcases her approach to being “an incredibly healthy person who happens to get migraines.”

In the book (with 75 recipes) Stephanie explains in depth about the challenge of recipe development using a limited palette of foods, explores the concept of food substitutions, and showcases what a plant-forward migraine-friendly plate looks like.

Amar Santana at the Top Chef FinaleOn Thursday evening, August 10th Chef Amar Santana’s Vaca in Costa Mesa is hosting a sumptuous, 7-course wine-paired dinner with an abundance of passed hors d’oeuvre as a festive Friends of James Beard Foundation Benefit to celebrate South Coast Plaza’s 50th Anniversary.

Chef Amar is also well-known locally for Broadway by Amar Santana in Laguna Beach and as the runner-up from lucky Season 13 of Bravo’s “Top Chef” in what the judges noted was the tightest final competition of the series’ long history!

Santana and partner Ahmed Labbate, whose roots together at South Coast Plaza go back to 2008 when they opened Charlie Palmer, will welcome 100 discriminating guests with a love of food and wine to the Beard dinner. Santana is a graduate of the Culinary Institute of America.

The festivities on August 10 will include a small silent auction during an al fresco reception. While enjoying the signature Vaca Tonic and hors d’oeuvres, guests may peruse deluxe offerings, which will include a LVMH Luxury Champagne experience for 16 guests; packages from South Coast Plaza, the Montage Laguna Beach and Monarch Beach Resort in Dana Point, unique dining experiences, luxury travel destinations, and high-end wines.

Seats are $350 and $300 for members of the James Beard Foundation, all inclusive. For reservations to the Friends of James Beard Dinner at Vaca, please register online her For more information, please contact VACA GM Ghali Benhima at 714.463.6060. A credit card will be requested to secure the reservation.

VACA Group Partner & Executive Chef Amar Santana (well-traveled) provides the tempting preview.

Al ManciniJournalist Al Mancini is well-known in Las Vegas hospitality circles. He’s been reviewing restaurants there for over 15 years. In 2011 he co-created the first edition of the definitive Las Vegas dining guideEating Las Vegas – The 50 Essential Restaurants. Late last year he joined the Las Vegas Review-Journal as a staff writer primarily covering the food, restaurant and libations beat.

We’ll chat with Al about the rise of Downtown Las Vegas as a dining destination and also get updated on other local foodie news of note.

We’ll then continue our insider’s chat with Al about Vegas foodie news of note. Also we’ll hear about what Al has to say about a 2-unit restaurant group in Las Vegas testing the uncharted waters of going cashless.

Arthur GonzalezDINE LBC Long Beach Restaurant Week is set for August 5th through August 13th, 2017. More than 60 diverse Long Beach restaurants spanning 12 neighborhoods will offer special multi-course menus at affordable prices.

Encoring in DINE LBC are Chef Arthur Gonzalez’s Panxa Cocina (modern Latin Cuisine) and Roe Seafood (the home of seafood fanatics). We’ll meet the proprietor, Chef Arthur Gonzalez.

Panxa Cocina opened in December 2014 and is located on the corner of Broadway and Termino in the Belmont Heights neighborhood of Long Beach. Since opening, Chef Gonzalez has been serving both quality interpretations of classic dishes and daring new ventures into the uncharted territories of food.

Panxa’s interior reflects the hip sensibilities of the surrounding area while also paying tribute to its Latin and New Mexican roots. This ground-floor restaurant offers the choice to observe passers-by from many tables throughout the restaurant, or enjoy the full menu at the bar.

Roe Seafood is the new home for seafood fanatics in Belmont Shore. Roe offers inspired, handcrafted, mouth- watering seafood dishes that blend both seasonal and local ingredients with bold flavors and exciting tastes.

“All ingredients are fresh and in season. If you’d like to know where we source our fish, shellfish, vegetables, or breads, please ask.

Join us for lunch or dinner 7 days a week for the freshest and most delicious seafood you’ve ever tasted. You can always call us and order take-out, because everything on the menu at Roe is always ready to go.”

Anne Marie PanoringanEvery year at the OC Fair is the eagerly anticipated Concessionaires Cup Challenge. The Fair’s hugely competitive food concessionaires vie to win the bragging rights in ten food categories. OC Weekly’s “On the Line” correspondent, Anne Marie Panoringan, was one of the 21 esteemed judges.

Anne Marie also had the honor of being one of the three senior judges deciding the “Best Overall Item” honors. That’s the big one…She joins us with the lip-smacking results.

Podcasts

Segment One: Show Preview with Co-Host Andy Harris
Segment Two: Chef Chris Galindo, Hau Tree restaurant & bar, Mauna Kea Beach Hotel, Kauna’oa Bay, The Big Island of Hawaii
Segment Three: Author Stephanie Weaver, MPH, CWHC. The Migraine Relief Plan – An 8-Week Transition to Better Eating, Fewer Headaches, and Optimal Health
Segment Four: Executive Chef / Proprietor Amar Santana’s Vaca Friends of James Beard Benefit Dinner
Segment Five: Journalist Al Mancini, Las Vegas Review-Journal Part One
Segment Six: Journalist Al Mancini, Las Vegas Review-Journal Part Two
Segment Seven: Restaurateur / Executive Chef Arthur Gonzalez, Roe Seafood & Panxa Cocina. DINE LBC Long Beach Restaurant Week
Segment Eight: Concessionaires’ Cup 2017, OC Fair. Judge Anne Marie Panoringan, OC Weekly Contributor