Show 455, December 11, 2021: Show Preview with Executive Producer & Co-Host Andy Harris

TERRACE by Mix Mix at South Coast Plaza focuses on well-priced, market-driven small plates. The cuisine showcases Chef Ross Pangilinan’s (Mix Mix Kitchen Bar, ReMix Kitchen Bar) eclectic style, which is influenced by French, Italian, and modern Filipino flavors, as well as his refined technique. An approachable wine list offers varietals by the glass and bottle as well as rotating craft beers.”

Chef Ross takes a break from his busy Holiday kitchens and is our guest.

Amorcito SoCal Taqueria is a quick service offshoot of Chef Thomas Ortega’s multi-awarded Amor y Tacos in Cerritos, CA, that’s bringing its own style of a Modern Taqueria while being true to the familiar Mexican flavors of Southern California. The original location is at the Hangar at the Long Beach Exchange and the newly launched second location is in Costa Mesa. Amorcito SoCal Taqueria has quickly stood out on its own bringing rave reviews from multiple restaurant critics including Brad A. Johnson of the Orange County Register and Patricia Escarcega of the Los Angeles Times.” Chef Thomas Ortega joins us with a stack of warm corn tortillas in hand.

“Travel to Krokos-Kozanis, Greece to immerse yourself in cooking with saffron and Greece’s vibrant saffron harvest through the pages of this gorgeous, 88-page, full-color travel-cookbooklet (Saffron) collaboration by Photographer, Emily Brooke Sandor, and Greek-American Chef, Christina Xenos. Saffron contains a brief history of saffron, tips on best uses and storage of the spice, 12 lively saffron-forward recipes to inspire the beginner and advanced home cook, and a photography story of the annual saffron harvest in Krokos, one of forty small villages in the town of Kozani, Western Macedonia, Greece.” Emily Brooke Sandor and Chef Christina Xenos are our guests with a proper cup of saffron tea in hand.

Bracken’s Kitchen is a 501(c)(3) organization based in Garden Grove, Orange County California.  Founded in 2013 their mission is simple: Through food rescue, culinary training and their community feeding program Bracken’s Kitchen is committed to rescuing, re-purposing and restoring both food and lives.”“With the help of Bracken’s Kitchen’s nonprofit charity partners, business and professional supporters, volunteers, donors and employees they are committed to providing over 2 million tasty and nutritious meals in 2021.” Founder & Culinary Director Chef Bill Bracken takes a break from his busy Garden Grove kitchens and joins us.

Our own Chef Andrew Gruel of the Slapfish Restaurant Group provides another timely and informative “Ask the Chef” segment where Chef Andrew responds to listeners thoughtful inquiries. This week’s (Holiday Cooking) question is from Marcella of Santa Monica. She is the lucky winner of the prize package of premium USDA Prime Steaks from West Coast Prime Meats.

Play

Show 455, December 11, 2021: Saffron with Authors Emily Brooke Sandor and Chef Christina Xenos

Christina Xenos of My Sweet Greek Catering

“Travel to Krokos-Kozanis, Greece to immerse yourself in cooking with saffron and Greece’s vibrant saffron harvest through the pages of this gorgeous, 88-page, full-color travel-cookbooklet (Saffron) collaboration by Photographer, Emily Brooke Sandor, and Greek-American Chef, Christina Xenos. Saffron contains a brief history of saffron, tips on best uses and storage of the spice, 12 lively saffron-forward recipes to inspire the beginner and advanced home cook, and a photography story of the annual saffron harvest in Krokos, one of forty small villages in the town of Kozani, Western Macedonia, Greece.”

“The goals of Saffron (the cookbook) are to demystify what saffron is and also to empower readers to confidently incorporate saffron into their dishes more frequently. The recipes in this cookbooklet are wonderful on their own but they also serve to familiarize the reader with flavors that pair well with saffron.”

Emily Brooke Sandor and Chef Christina Xenos join us with a cup of saffron tea in hand along with a piece of Saffron Star Bread.

Play

Blooming Saffron or Saffron Tea

Saffron Tea and Simple Syrup

Recipe excerpt from:
Saffron
by Emily Brooke Sandor and Christina Xenos

Makes 1 1/2 cups

  • 1 ½ cup hot water
  • ½ teaspoon saffron threads

Optional: honey for tea

  • Combine hot water and saffron threads and let steep for 10 minutes.
  • If serving as a tea, simply add honey to taste and serve. If using bloomed saffron for a recipe, pour saffron liquid into a glass jar, seal, and allow to cool to room temperature.
  • Store the jar of bloomed saffron in the refrigerator for up to one month.

Saffron Honey Simple Syrup

Saffron Tea and Simple Syrup

Recipe excerpt from:
Saffron
by Emily Brooke Sandor and Christina Xenos

Makes 1 1/2 cups

  • 1 cup water
  • ½ cup sugar
  • ½ teaspoon saffron threads
  • ½ cup honey
  1. Combine water, sugar, and saffron threads over medium-high heat and stir until the sugar is dissolved.
  2. Remove from heat and stir in the honey.
  3. Allow the mixture to steep in the pan for 10 minutes.
  4. Pour Saffron Honey Simple Syrup into a glass jar, seal, and allow syrup to cool to room temperature before using or storing.
  5. Store the jar of syrup in the refrigerator for up to one month.

December 11: Ross Pangilinan, Amorcito SoCal Taqueria, Christina Xenos and Emily Brooke Sandor, Bracken’s Kitchen

Podcasts

Segment One: Show Preview with Executive Producer & Co-Host Andy Harris
Segment Two: Chef / Proprietor Ross Pangilinan, Terrace by Mix Mix, South Coast Plaza Part One
Segment Three: Chef / Proprietor Ross Pangilinan, Terrace by Mix Mix, South Coast Plaza Part Two
Segment Four: Chef Thomas Ortega, Amorcito SoCal Taqueria, Long Beach & Costa Mesa Part One
Segment Five: Chef Thomas Ortega, Amorcito SoCal Taqueria, Long Beach & Costa Mesa Part Two
Segment Six: Saffron with Authors Emily Brooke Sandor and Chef Christina Xenos
Segment Seven: Chef Bill Bracken, Founder & Culinary Director Bracken’s Kitchen, Garden Grove
Segment Eight: Co-Host Chef Andrew Gruel with “Ask the Chef”

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

TERRACE by Mix Mix at South Coast Plaza focuses on well-priced, market-driven small plates. The cuisine showcases Chef Ross Pangilinan’s (Mix Mix Kitchen Bar, ReMix Kitchen Bar) eclectic style, which is influenced by French, Italian, and modern Filipino flavors, as well as his refined technique. An approachable wine list offers varietals by the glass and bottle as well as rotating craft beers.

Chef Ross takes a break from his busy Holiday kitchens and is our guest.

“Amorcito SoCal Taqueria is a quick service offshoot of Chef Thomas Ortega’s multi-awarded Amor y Tacos in Cerritos, CA, that’s bringing its own style of a Modern Taqueria while being true to the familiar Mexican flavors of Southern California. The original location is at the Hangar at the Long Beach Exchange. Amorcito SoCal Taqueria has quickly stood out on its own bringing rave reviews from multiple restaurant critics including Brad A. Johnson of the Orange County Register and Patricia Escarcega of the Los Angeles Times.” Chef Thomas Ortega joins us with a stack of warm corn tortillas in hand.

“Travel to Krokos-Kozanis, Greece to immerse yourself in cooking with saffron and Greece’s vibrant saffron harvest through the pages of this gorgeous, 88-page, full-color travel-cookbooklet (Saffron) collaboration by Photographer, Emily Brooke Sandor, and Greek-American Chef, Christina Xenos. Saffron contains a brief history of saffron, tips on best uses and storage of the spice, 12 lively saffron-forward recipes to inspire the beginner and advanced home cook, and a photography story of the annual saffron harvest in Krokos, one of forty small villages in the town of Kozani, Western Macedonia, Greece.” Emily Brooke Sandor and Chef Christina Xenos are our guests with a proper cup of saffron tea in hand.

Bracken’s Kitchen is a 501(c)(3) organization based in Garden Grove, Orange County California. Founded in 2013 their mission is simple: Through food rescue, culinary training and their community feeding program Bracken’s Kitchen is committed to rescuing, re-purposing and restoring both food and lives.”“With the help of Bracken’s Kitchen’s nonprofit charity partners, business and professional supporters, volunteers, donors and employees they are committed to providing over 2 million tasty and nutritious meals in 2021.” Founder & Culinary Director Chef Bill Bracken takes a break from his busy Garden Grove kitchens and joins us.

Our own Chef Andrew Gruel of the Slapfish Restaurant Group provides another timely and informative “Ask the Chef” segment where Chef Andrew responds to listeners thoughtful inquiries. This week’s question is from Marcella of Santa Monica. She is the lucky winner of the prize package of premium USDA Prime Steaks from West Coast Prime Meats.

The Winning (multi-part) Holiday Cooking Question:

“I’m going to make a prime rib for Christmas dinner and I’m undecided on how to cook it. Looking into different cooking methods, rubs, etc. I came across this one – Reverse Sear.

“What is a reverse sear? Don’t know much about it. When is it appropriate to use a reverse sear and would it apply to steaks, roasts, pork, chicken? Or ?”

“Would I want to reverse sear my prime rib? What’s the best way to cook a prime rib roast? We like it rare with lots of au jus and all the sides!”

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

Ross Pangilinan of Mix Mix Kitchen Bar

TERRACE by Mix Mix at South Coast Plaza focuses on well-priced, market-driven small plates. The cuisine showcases Chef Ross Pangilinan’s (Mix Mix Kitchen Bar, ReMix Kitchen Bar) eclectic style, which is influenced by French, Italian, and modern Filipino flavors, as well as his refined technique. An approachable wine list offers varietals by the glass and bottle as well as rotating craft beers.”

“True to its name, the restaurant showcases full-service dining for Lunch, Dinner and Weekend Brunch in a beautifully designed covered terrace located at the west end of the Bridge of Gardens. Features include a small wine bar, an open kitchen and a chef’s table counter offering an omakase-style tasting menu experience.”

A highlight at Terrace by Mix Mix is the three-course Express Lunch menu changing frequently. A sample entrée is Salmon Paella with sofrito, market vegetables, parmesan and gremolata.

“Chef Ross’ passion for cuisine started at a young age and he has since crafted it with a remarkable background of culinary experience including studying at Le Cordon Bleu, working at the two-Michelin-starred Les Trois Marche in France, the Patina Restaurant Group‘s Pinot Provence and Patina, where they earned a Michelin star in 2007, opening Sinatra within Encore at the Wynn in Las Vegas, and as executive chef of Leatherby’s Cafe Rouge at the Segerstrom Center for the Arts. Pangilinan opened Mix Mix Kitchen Bar in Downtown Santa Ana to rave reviews in 2016 and was named Restaurant of the Year by Orange Coast Magazine and Best New Restaurant by the Golden Foodie Awards.”

Chef Ross takes a break from his busy Holiday kitchens and joins us.

Chef Thomas Ortega

Amorcito SoCal Taqueria is a quick service off shoot of Chef Thomas Ortega’s multi awarded Amor y Tacos in Cerritos, CA, that’s bringing its own style of a Modern Taqueria while being true to the familiar Mexican flavors of Southern California. The original location is at the Hangar at the Long Beach Exchange. Amorcito SoCal Taqueria has quickly stood out on its own bringing rave reviews from multiple restaurant critics including Brad A. Johnson of the Orange County Register and Patricia Escarcega of the Los Angeles Times.” “

“At Amorcito SoCal Taqueria the principals come from a Chef- driven background and pride themselves on sourcing incredible ingredients from farmers, ranchers, bakers and food purveyors who all share their core values of helping Amorcito deliver the freshest, best tasting menu Amorcito SoCal Taqueria can offer.”

A year-round specialty is the juicy Hatch Burger. It’s an Angus beef patty with garlic aioli, Hatch chile, mustard onions, pickles, American cheese and served on a soft potato bun.

Chef Thomas Ortega joins us with a stack of warm corn tortillas in hand.

Christina Xenos of My Sweet Greek Catering

Travel to Krokos-Kozanis, Greece to immerse yourself in cooking with saffron and Greece’s vibrant saffron harvest through the pages of this gorgeous, 88-page, full-color travel-cookbooklet (Saffron) collaboration by Photographer, Emily Brooke Sandor, and Greek-American Chef, Christina Xenos. Saffron contains a brief history of saffron, tips on best uses and storage of the spice, 12 lively saffron-forward recipes to inspire the beginner and advanced home cook, and a photography story of the annual saffron harvest in Krokos, one of forty small villages in the town of Kozani, Western Macedonia, Greece.

“The goals of Saffron (the cookbook) are to demystify what saffron is and also to empower readers to confidently incorporate saffron into their dishes more frequently. The recipes in this cookbooklet are wonderful on their own but they also serve to familiarize the reader with flavors that pair well with saffron.”

Emily Brooke Sandor and Chef Christina Xenos join us with a cup of saffron tea in hand.

Bill Bracken of Brackens Kitchen

Bracken’s Kitchen is a 501(c)(3) organization based in Orange County California. Founded in 2013 their mission is simple: Through food rescue, culinary training and their community feeding program Bracken’s Kitchen is committed to rescuing, re-purposing and restoring both food and lives.”

“With the help of Bracken’s Kitchen’s nonprofit charity partners, business and professional supporters, volunteers, donors and employees they are committed to providing over 2 million tasty and nutritious meals in 2021.”

“In its simplest form, Bracken’s Kitchen delivers hot and nutritious meals in a fun, and dignified manner. The program strives to serve the highest quality and most nutritious meals that many of their clients will get all week.”

“Bracken has leveraged his relationships in the business to build a model that can provide a complete, well-balanced dinner spending less than $0.35 for the food to prepare it. A typical meal may be Roasted Pork Loin with Charred Tomatoes and Bell Peppers, Brown Rice Pilaf, Sautéed Seasonal Vegetables, Southwestern Caesar Salad and Fresh Fruit.”

Founder & Culinary Director Chef Bill Bracken takes a break from his busy Garden Grove kitchens and joins us.

Andy Harris and Andrew Gruel at Cabana 14 at the Cove at Pechanga Resort and Casino

Our own Chef Andrew Gruel of the Slapfish Restaurant Group provides another timely and informative “Ask the Chef” segment where Chef Andrew responds to listeners thoughtful inquiries. This week’s question is from Marcella of Santa Monica. She is the lucky winner of the prize package of premium USDA Prime Steaks from West Coast Prime Meats.

The Winning (multi-part) Holiday Cooking Question:

“I’m going to make a prime rib for Christmas dinner and I’m undecided on how to cook it. Looking into different cooking methods, rubs, etc. I came across this one – Reverse Sear.”

“What is a reverse sear? Don’t know much about it. When is it appropriate to use a reverse sear and would it apply to steaks, roasts, pork, chicken? Or ?”

“Would I want to reverse sear my prime rib? What’s the best way to cook a prime rib roast? We like it rare with lots of au jus and all the sides!”

Podcasts

Segment One: Show Preview with Executive Producer & Co-Host Andy Harris
Segment Two: Chef / Proprietor Ross Pangilinan, Terrace by Mix Mix, South Coast Plaza Part One
Segment Three: Chef / Proprietor Ross Pangilinan, Terrace by Mix Mix, South Coast Plaza Part Two
Segment Four: Chef Thomas Ortega, Amorcito SoCal Taqueria, Long Beach & Costa Mesa Part One
Segment Five: Chef Thomas Ortega, Amorcito SoCal Taqueria, Long Beach & Costa Mesa Part Two
Segment Six: Saffron with Authors Emily Brooke Sandor and Chef Christina Xenos
Segment Seven: Chef Bill Bracken, Founder & Culinary Director Bracken’s Kitchen, Garden Grove
Segment Eight: Co-Host Chef Andrew Gruel with “Ask the Chef”

Show 336, August 10, 2019: Show Preview with Co-Host Andy Harris

Now a tantalizing preview of this Saturday’s delectable 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 probably a pretty good thing… As always, we greatly appreciate you being a part of our loyal listening audience. Truly couldn’t do it without you.

Since 1985 Mealtop has been serving traditional Korean shaved ice (Bingsoo) all over South Korea. These ever popular and traditional Korean desserts have recently arrived in the United States with locations in Buena Park and on L.A.’s Koreatown. We’ll meet USA proprietor Joon Hyun-Baek.

Voting for the 8th Annual Golden Foodie Awards representing the best in dining in Orange County commences on August 11th and runs for one tight week until Saturday, August 17th. It’s the people’s choice awards as Orange County foodies make the decisions. Pamela Waitt the Creator and Producer of the Golden Foodie Awards joins us with the details of how the voting works and what the categories are.

Learn the secrets of easy, healthy Greek cuisine with our guest, Chef Christina Xenos, co-author of Opa! The Healthy Greek Cookbook. When you don’t have the Greek island breeze behind you, finding local ingredients for complex recipes can seem difficult to integrate Greek food into your lifestyle. With Opa! The Healthy Greek Cookbook you can spare yourself the odyssey of traveling just to eat fresh and flavorful food. Opa! The Healthy Greek Cookbook leads you on a culinary journey towards an appetizing and healthy lifestyle through simple recipes.

Zama Tea & Kombucha is a community-focused, brick and mortar tea and Kombucha bar and wellness café serving many tasty vegan and healthier food options. They just celebrated their 3rd Anniversary in June. All the Kombuchas are house-brewed and at any given time a rotating selection of ten flavors options are available to enjoy on tap. It’s housed in a carefully restored, historic building in Old Town Tustin. It’s also the home of the Three Pug Bakery. Proprietress & Founder Leanne Herrera pulls the tap for us.

The boutique Rowen Wine Company is Rodney Strong Wine Estates new brand of small production, high-elevation wines from a remote and historic part of Sonoma County called The Cooley Ranch. This is the fruition of an 18-year project by Rodney Strong Proprietor Tom Klein under the personal direction of Winemaker Justin Seidenfeld who pulls the cork on this unusual venture for us.

Executive Chef Michael Rossi of THE RANCH Restaurant & Saloon in Anaheim is set to collaborate with Brewmaster Victor Novak of Golden Road Brewing for THE RANCH’s first ever Beer Dinner on Thursday evening, August 22nd. Chef Michael will craft globally-inspired dishes that pair with a selection of craft beers from Golden Road’s portfolio of core, seasonal and limited-edition brews. Chef Michael and Brewmaster Victor preview the menu and pairings with us.

Program Note : On Saturday morning, August 17th we’re at Alcazar Palm Springs for our “Delectably Palm Springs” special!

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

Play

Show 336, August 10, 2019: Chef & Food Journalist Christina Xenos – Opa! The Healthy Greek Cookbook

Christina Xenos of My Sweet Greek CateringLearn the secrets of easy, healthy Greek cuisine with our guest, Chef Christina Xenos, co-author of Opa! The Healthy Greek Cookbook. When you don’t have the Greek island breeze behind you, finding local ingredients for complex recipes can seem difficult to integrate Greek food into your lifestyle. With Opa! The Healthy Greek Cookbook you can spare yourself the odyssey of traveling just to eat fresh and flavorful food. Opa! The Healthy Greek Cookbook leads you on a culinary journey towards an appetizing and healthy lifestyle through simple recipes.

Discover Greek cooking with:

  • 90 Recipes for popular Greek dishes made with easy-to-find ingredients
  • Greek Kitchen Tips including how to stock your pantry and kitchen with the right ingredients and equipment, plus cooking techniques
  • A Regional Overview explaining Greek food from ancient times to modern day

Recipes in this Greek cookbook include: Avocado Skordalia, Baked Zucchini Patties, Spanakopita, Spinach Rice, Vegetable Moussaka, Shrimp Santorini, Spinach and Feta Stuffed Chicken Breasts, Greek Yogurt Brandy Cake, and much more!

Christina Xenos is a professional chef, cookbook author, and journalist based in Los Angeles, California. Her Greek-themed pop-up dining experiences have been featured in Food & Wine magazine, among other outlets. She loves sharing her recipes and food musings on her instagram and recipe blog.

Play

August 10: Mealtop, Golden Foodie Awards, Christina Xenos, Zama Tea & Kombucha, Rowen Wine Company, Michael Rossi and Victor Novak

Podcasts

Segment One: Show Preview with Co-Host Andy Harris
Segment Two: Mealtop (Korean Shaved Ice) with Proprietor Joon Hyun-Baek
Segment Three: 8th Annual Golden Foodie Awards Voting with Founder Pamela Waitt
Segment Four: Chef & Food Journalist Christina Xenos – Opa! The Healthy Greek Cookbook
Segment Five: Zama Tea & Kombucha, Old Town Tustin Part One
Segment Six: Zama Tea & Kombucha, Old Town Tustin Part Two
Segment Seven: Winemaker Justin Seidenfeld, Rowen Wine Company, Healdsburg, Sonoma County
Segment Eight: Executive Chef Michael Rossi, The Ranch Restaurant & Saloon, Anaheim & Brewmaster Victor Novak, Golden Road Brewing Co

Now a tantalizing preview of this Saturday’s delectable 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 probably a pretty good thing… As always, we greatly appreciate you being a part of our loyal listening audience. Truly couldn’t do it without you.

Since 1985 Mealtop has been serving traditional Korean shaved ice (Bingsoo) all over South Korea. These ever popular and traditional Korean desserts have recently arrived in the United States with locations in Buena Park and on L.A.’s Koreatown. We’ll meet proprietor Joon Hyun-Baek.

Voting for the 8th Annual Golden Foodie Awards representing the best in dining in Orange County commences on August 11th and runs for one tight week until Saturday, August 17th. It’s the people’s choice awards as Orange County foodies make the decisions. Pamela Waitt the Creator and Producer of the Golden Foodie Awards joins us with the details of how the voting works and what the categories are.

Learn the secrets of easy, healthy Greek cuisine with our guest, Chef Christina Xenos, co-author of Opa! The Healthy Greek Cookbook. When you don’t have the Greek island breeze behind you, finding local ingredients for complex recipes can seem difficult to integrate Greek food into your lifestyle. With Opa! The Healthy Greek Cookbook you can spare yourself the odyssey of traveling just to eat fresh and flavorful food.  Opa! The Healthy Greek Cookbook leads you on a culinary journey towards an appetizing and healthy lifestyle through simple recipes.

Zama Tea & Kombucha is a community-focused, brick and mortar tea and Kombucha bar and wellness café serving many tasty vegan and healthier food options. They just celebrated their 3rd Anniversary in June. All the Kombuchas are house-brewed and at any given time a rotating selection of ten flavors options are available to enjoy on tap. It’s housed in a carefully restored, historic building in Old Town Tustin. It’s also the home of the Three Pug Bakery. Proprietress & Founder Leanne Herrera pulls the tap for us.

The boutique Rowen Wine Company is Rodney Strong Wine Estates new brand of small production, high-elevation wines from a remote and historic part of Sonoma County called The Cooley Ranch. This is the fruition of an 18-year project by Rodney Strong Proprietor Tom Klein under the personal direction of Winemaker Justin Seidenfeld who pulls the cork on this unusual venture for us.

Executive Chef Michael Rossi of THE RANCH Restaurant & Saloon in Anaheim is set to collaborate with Brewmaster Victor Novak of Golden Road Brewing for THE RANCH’s first ever Beer Dinner on Thursday evening, August 22nd. Chef Michael will craft globally-inspired dishes that pair with a selection of craft beers from Golden Road’s portfolio of core, seasonal and limited-edition brews. Chef Michael and Brewmaster Victor preview the menu and pairings with us.

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

Joon Hyun-Baek of Mealtop CafeSince 1985 Mealtop has been serving traditional Korean shaved ice (Bingsoo) all over South Korea. These popular and traditional Korean desserts have recently arrived in the United States with locations in Buena Park and on L.A.’s Koreatown.

The menu at Mealtop features a multitude of authentic Bingsoo (shaved ice). All of Mealtop’s Bingsoo variations include four classic ingredients: soft shaved ice, braised red beans, chewy rice cakes and sweet condensed milk. The cast-iron braised sweet-but-savory red beans are the most important aspect, while the other three play equal parts in the taste of Korean tradition. All of the flavors come together in harmony and every ingredient is either made in-house using traditional techniques or locally sourced.

In addition to traditional shaved ice, Mealtop also offers other items such as lattes from South Korea (Bibibig Latte, Orange Latte and Babamba Latte), and desserts such as Ang Butter Bread and more.

“Even with an abundance of Korean food in Los Angeles, I felt and still somewhat feel that there is room for growth not only in Korean food but representation of Korean culture; thus I made it one of my life goals to spread Korean culture through food and clothing. Our ultimate goal is to bring a piece of South Korean culture to these communities through traditional Korean shaved ice and desserts.” — CEO Joon Hyun-Baek

We’ll meet proprietor Joon Hyun-Baek.

Pam Waitt of the Golden Foodie AwardsVoting for the 8th Annual Golden Foodie Awards representing the best in dining in Orange County commences on August 11th and runs for one tight week until Saturday, August 17th. It’s the people’s choice awards as Orange County foodies make the decisions.

“The Golden Foodie Awards has evolved into a celebration of Orange County’s rich culinary scene,” said Pamela Waitt, creator and producer of the Golden Foodie Awards, and president of the OC Restaurant Association. “Now in its 8th year, the Golden Foodie Awards have grown exponentially in reach and media attention. To enable us to continue to grow as an event, we have previously brought on the accounting firm of Moss Adams to audit votes and continue to attract sponsors who share a vision of highlighting those stand-out chefs and restaurants in Orange County.”

The Golden Foodie Awards is a people’s choice event that recognizes the best chefs, libations and cuisine at chef-driven and independent restaurants. With its focus on involving the Orange County community to serve as judges through their voting, the Golden Foodie Awards serve as a high honor and is an indication of local culinary trends and consumer preferences.

Connoisseurs of cuisine and lovers of libations will have a chance for one week (starting August 11th) to vote for their favorites among 14 categories. The voting includes categories ranging from Bartender of the Year to Best Service Award.

The gala awards ceremony is set for the Marriott Newport Beach on September 29th.

Christina Xenos of My Sweet Greek CateringLearn the secrets of easy, healthy Greek cuisine with our guest, Chef Christina Xenos, co-author of Opa! The Healthy Greek Cookbook. When you don’t have the Greek island breeze behind you, finding local ingredients for complex recipes can seem difficult to integrate Greek food into your lifestyle. With Opa! The Healthy Greek Cookbook you can spare yourself the odyssey of traveling just to eat fresh and flavorful food. Opa! The Healthy Greek Cookbook leads you on a culinary journey towards an appetizing and healthy lifestyle through simple recipes.

Discover Greek cooking with:

  • 90 Recipes for popular Greek dishes made with easy-to-find ingredients
  • Greek Kitchen Tips including how to stock your pantry and kitchen with the right ingredients and equipment, plus cooking techniques
  • A Regional Overview explaining Greek food from ancient times to modern day

Recipes in this Greek cookbook include: Avocado Skordalia, Baked Zucchini Patties, Spanakopita, Spinach Rice, Vegetable Moussaka, Shrimp Santorini, Spinach and Feta Stuffed Chicken Breasts, Greek Yogurt Brandy Cake, and much more!

Christina Xenos is a professional chef, cookbook author, and journalist based in Los Angeles, California. Her Greek-themed pop-up dining experiences have been featured in Food & Wine magazine, among other outlets. She loves sharing her recipes and food musings on her instagram and recipe blog.

Leanne Herrera of Zama Tea and KombuchaZama Tea & Kombucha is a community-focused, brick and mortar tea and Kombucha bar and wellness café serving many tasty vegan and healthier food options. Zama celebrated its Third Anniversary in Old Town Tustin in June.

“Observing the demands of a healthier beverage, Zama Tea opened one of the first Kombucha On Tap locations in the OC at the Packing House’s lower level. That location has since moved to Old Town Tustin, Ca. Kombucha [Kawm-Boo-Cha ] a non-alcoholic, probiotic tea is gaining popularity among foodies who favor organic beverages with a very low sugar content and lots of health benefits.

All the Kombuchas are house-brewed and at any given time a rotating selection of ten flavors options (from a master recipe library of 70 flavors) are available to enjoy on tap at the 12-foot Kombucha Bar. It’s housed in a carefully restored, historic building in Old Town Tustin (the site of the first Doctor’s Office in Tustin.) It’s also the home of the Three Pug Bakery, a local artisan enterprise.

Zama Tea & Kombucha provides a welcome, holistic respite from the stresses of everyday life. An unexpected feature is a tranquil, shaded back patio.

“Kombucha is a very popular topic in the beverage industry these days. While very well-liked, it is also quite controversial. The main reason for this is the many claims of health benefits, arguments over the best ingredients to use, and especially whether “raw” or pasteurized versions are better for you. Don’t let the controversy bother you, though; it is still a beverage that you should consider drinking and enjoying!”

Kombucha is a beverage made of fermented bacteria and yeast in tea. Its routes have been traced back to 221 B.C. in China, but may go back even further! While the drink is called various things including “Manchurian mushroom,” the tea fungus is not made with any mushrooms. (The reason for this name comes from the appearance that is created during the fermenting process.)

Proprietress Leanne Herrera pulls the tap for us.

Justin Seidenfeld of Roden Wine CompanyThe boutique Rowen Wine Company is Rodney Strong Wine Estates new brand of small production, high-elevation wines from a remote and historic part of Sonoma County called The Cooley Ranch. This is the fruition of an 18-year project by Rodney Strong Proprietor Tom Klein under the personal direction of Winemaker Justin Seidenfeld.

The vineyards at Cooley Ranch are above the fog line, which increases the sun exposure and heat that Cabernet Sauvignon and other Bordeaux red varietals need to ripen, but also provides cooling during the summer heat, which settles down in the lower valleys.

The 2016 ROWEN red blend is a lush and elegant wine consisting of wonderful high elevation, mountain fruit. The wine has aromas of dark cherries, blackberries and sweet toasted oak from the co-fermented Viognier. On the palate, the wine is balanced and structured from the Cabernet Sauvignon with notes of juicy cassis, light floral and sweet vanilla. Co-fermenting the Syrah with the Viognier is a classic Northern Rhone technique which adds an exotic floral element to the finished wine as well as a rounder mouthfeel. Enjoy this wine now with sharp cheeses and charcuterie, grilled filet mignon, cocoa dusted chocolate torte or cellar for enjoyment for years to come.”

Justin Seidenfeld serves as winemaker for Rodney Strong Vineyards and Rowen Wine Company. Named one of Wine Enthusiasts “Top 40 Under 40” in 2017. Justin brings a bold perspective on crafting unique wines.

Michael Rossi of the Ranch Restaurant and SaloonExecutive Chef Michael Rossi of THE RANCH Restaurant & Saloon in Anaheim is set to collaborate with Brewmaster Victor Novak of Golden Road Brewing for THE RANCH’s first ever Beer Dinner.

Chef Michael will craft globally-inspired dishes that pair with a selection of craft beers from Golden Road’s portfolio of core, seasonal and limited-edition brews.

The Beer Dinner will be held on Thursday, August 22nd at 6:00 p.m. at THE RANCH Events Center, located five floors above the Restaurant & Saloon. Guests will experience a five-course menu expertly matched with beer pairings for $125 per person (all inclusive, space is limited).

Victor Novak and his Blueberry Mocha Stout from Golden Road BrewingMenu includes:

  1. MINIATURE BAJA FISH TACOS OCTOPUS COCKTAIL(Tray Passed) | paired with K-38 CLARA
  2. CRUDO OF GEORGES BANK SEA SCALLOPS: Guava Aguachile, Macadamia Nut, Lime | paired with LONELY TARTS CLUB BAND
  3. BAJA STRIPED BASS: Steamed In Banana Leaf, Lemongrass, Coconut, Shrimp & Pineapple Fried Rice | paired with FIELDS OF GOLD SAISON
  4. MUSCOVY DUCK BREAST: Kalamata Olive, Black Mission Fig, English Cheddar | paired with IN BRUGES
  5. RED DEER VENISON CHOP: Tamarind, Orange, Smoked Jalapeño, Espresso | paired with GET UP OFFA THAT BROWN
  6. IRISH CAR BOMB: Bailey’s Semifreddo, Jameson Sabayon, Irish Stout Spice Cake | paired with EYE FOR AN IRISH

Podcasts

Segment One: Show Preview with Co-Host Andy Harris
Segment Two: Mealtop (Korean Shaved Ice) with Proprietor Joon Hyun-Baek
Segment Three: 8th Annual Golden Foodie Awards Voting with Founder Pamela Waitt
Segment Four: Chef & Food Journalist Christina Xenos – Opa! The Healthy Greek Cookbook
Segment Five: Zama Tea & Kombucha, Old Town Tustin Part One
Segment Six: Zama Tea & Kombucha, Old Town Tustin Part Two
Segment Seven: Winemaker Justin Seidenfeld, Rowen Wine Company, Healdsburg, Sonoma County
Segment Eight: Executive Chef Michael Rossi, The Ranch Restaurant & Saloon, Anaheim & Brewmaster Victor Novak, Golden Road Brewing Co

Podcasts

Segment One: Show Preview with Co-Host Andy Harris
Segment Two: Mealtop (Korean Shaved Ice) with Proprietor Joon Hyun-Baek
Segment Three: 8th Annual Golden Foodie Awards Voting with Founder Pamela Waitt
Segment Four: Chef & Food Journalist Christina Xenos – Opa! The Healthy Greek Cookbook
Segment Five: Zama Tea & Kombucha, Old Town Tustin Part One
Segment Six: Zama Tea & Kombucha, Old Town Tustin Part Two
Segment Seven: Winemaker Justin Seidenfeld, Rowen Wine Company, Healdsburg, Sonoma County
Segment Eight: Executive Chef Michael Rossi, The Ranch Restaurant & Saloon, Anaheim & Brewmaster Victor Novak, Golden Road Brewing Co