Show 371, May 2, 2020: Executive Chef & Co-Proprietor Marco Zapien, Zapien’s Salsa Grill

Marco Zapien of Zapiens Salsa Grill and Taqueria“Like all restaurants in LA County, Zapien’s Salsa Grill in Pico Rivera is limited to takeout and curbside pick-up options to share its regional Mexican Cuisine with the community. With dine-in service unavailable, Chef Marco Zapien and team are keeping it fun and giving back to the community, while offering some of their classic favorites available for takeout, curbside pick-up and delivery.”

“The most popular special so far is a family meal pack that feeds 4-6 and includes a salad, choice of entrée (Chile Verde, Chile Colorado, Chicharron, Carnitas or Chicken Fajitas), rice, beans, chips, salsa, Tortillas and soft drinks. Plus, anyone who orders this takeout/pick-up special will get 2 pounds of uncooked rice and beans and two rolls of toilet paper, all for only $39.99.”

“Chef Zapien’s creative giving doesn’t stop there. He’s helping out families with kids with $3 individual kids’ pizzas with the purchase of any entrée. Even more, all entrees come with a free soft drink or coffee.”

“Recently, Chef Zapien introduced the Corona Survival Kit, including two frozen packs of menudo or pozole, a six pack of beer of choice, two mini (Agave Tequila) shot bottles, one 2-pound bag of uncooked beans, one 2-pound bag of uncooked rice and two rolls of toilet paper.”

For over 25 years, The Salsa Grill has been a favorite spot in the Pico Rivera community and beyond and wants to give back. “We want to give back to the community that’s been supporting us for almost 26 years,” said co-owner and Executive Chef, Zapien.

We gently pull Chef Marco out of his busy kitchen to talk about all his specials for Cinco de Mayo (Family Meal Packs) and Mother’s Day (including a Mother’s Day Brunch feast for 4 to 6 people).

Show 272, May 5, 2018: Executive Chef Henry Tran, Golden Road Pub OC, Anaheim

Henry TranIt’s Cinco de Mayo (our favorite created holiday to encourage responsible imbibing) so our thoughts are certainly on festively appropriate food and craft beer. Just across the street from us at Angel Stadium is the new Golden Road Pub OC.

We’ll see what tasty morsels Executive Chef Henry Tran (ex-TAPS) has on the menu. We guarantee you won’t go thirsty there either!

Thankfully this is not typical pub grub served at Golden Road. You’ll initially come for the incredible craft beer selection (40 rotating selections on tap) but the food is destination-worthy, too. Chef Henry comes from TAPS and The Catch so he knows his way around a menu. Surprisingly there are many Vegan options, too.

Instead of Avocado Toast look for Fried Avocado Tacos with corn slaw, black beans, shaved cabbage, tomatillo salsa and chipotle cream. How about Duck Confit Fries?

From the sea the IPA Steamed Prince Edward Island Mussels with Vietnamese sausage in a yuzu burre blanc is a standout.

Golden Road Pub OC is also dog friendly. A spacious dog park is in the final stages of competition there.

Parking tip…You can park there before Halo games and then walk across E. Orangewood to the Big “A.” Perfect spot for an after-game nightcap and some dessert. Croissant Bread Pudding, anyone ?

 

Show 169, April 30, 2016: Show Preview with Executive Producer & Co-Host Andy Harris & Chef Andrew Gruel

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, most recently, Brea, is back as today’s special Guest Host

Now a provocative sneak peak of Saturday’s appetizing show and not, with profuse apologies, for dieters. If we’re doing it right we will always leave you incredibly hungry and thirsty. In our case that’s actually a pretty good thing…

For 90 years the respected culinary program at Los Angeles Trade Tech College in Downtown Los Angeles has provided practical, affordable culinary training at an incredible value! They do wonders with limited resources. On May 14th Trade Tech’s culinary program is hosting a festive evening which benefits scholarships for the Culinary Arts Program of L.A. Trade Technical College. Culinary Arts Program Chair, Chef Steven Kasmar, and Chefs’ Toys Mike Krepistman join us with the 411.

The annual Dine LBC – Long Beach Restaurant Week is taking place now until May 1, 2016. Each participating restaurant from twelve unique neighborhoods in the city offers a three course menu priced at $20, $30, $40 or $50, either per guest with wine pairing options at fine dining locations OR dinner for two priced at $20, $30, $40 or $50, where diners share an appetizer, each enjoy their own entree, then share a dessert at more casual establishments. One of the participating restaurants in DINE LBC is the new taste Wine-Beer-Kitchen. Chef Brad Neumann of taste joins us.

Chef Steve Samson’s Sotto located just East of Century City recently celebrated its 5th Anniversary. In recognition of the occasion there was a renovation. Chef Steve is with us with an update.

You don’t have to be a wine connoisseur to appreciate the high-quality of wine from Bordeaux, France. It’s one of the great wine grape growing regions of the world. Our resident wine authority, Tristen Beamon from The Wine Exchange, was just in Bordeaux tasting wines in the barrel from the 2015 harvest. We’ll get his insider’s report on what to expect.

Careers through Culinary Arts Program (C-CAP) is a national non-profit that transforms lives of at-risk students through the culinary arts and prepares them for college and careers in the restaurant and hospitality industry. On Monday is C-CAP Los Angeles’ Scholarship Awards Breakfast. Our guests are Richard Grausman, Founder & Chairman Emeritus of C-CAP and Susan Robbins, President, C-CAP.

Villa Roma restaurant in Laguna Hills is truly one of the undiscovered gems of dining in South Orange County. Unusually they serve a menu of both Argentine and Italian Cuisine. Their Chimichurri is a word-of-mouth favorite. Co-Owner Teresa Razo (also the Marketing & Catering Director) joins us.

Cinco de Mayo is pretty much a non-event in Mexico but it’s huge in the United States. Might have something to do with all the Mexican beer and tequila sold for the festivities. Hey, we’re in favor of a good excuse to party responsibly, too. One of the bigger Cinco de Mayo fiestas in Los Angeles will be staged at Silver Lake’s El Chavo on May 5th from 4:00 p.m. to close. Matt Landes from Cocktail Academy (one of the event organizers) is with us to provide all the festive details.

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

Show 169, April 30, 2016: El Chavo’s (Silver Lake) Cinco De Mayo Celebration

Matt LandesCinco de Mayo is pretty much a non-event in Mexico but it’s now a huge celebration in the United States. Might possibly have something to do with all the Mexican beer and tequila sold for the festivities.

One of the bigger Cinco de Mayo fiestas in Los Angeles will be staged at Silver Lake’s El Chavo on May 5th from 4:00 p.m. to close.

Lots of satisfying food and drink including Mezcal and Mexican cerveza. Look for the street tacos and corn.

Matt Landes from Cocktail Academy (one of the event organizers) is with us to provide all the festive details.

April 30: LA Trade Tech, taste Wine-Beer-Kitchen, Steve Samson, Wine Exchange, C-CAP, Villa Roma, El Chavo

Podcasts

Segment One: Show Preview with Executive Producer & Co-Host Andy Harris & Chef Andrew Gruel
Segment Two: Culinary Arts Department, Los Angeles Trade Technical College
Segment Three: Chef Brad Neumann, taste Wine – Beer – Kitchen, Long Beach
Segment Four: Proprietor / Executive Chef Steve Samson, Sotto, Los Angeles
Segment Five: Bordeaux Futures with Tristen Beamon, Wine Exchange, Santa Ana
Segment Six: C-CAP Founder Richard Grausman and President Susan Robbins
Segment Seven: Villa Roma Restaurant, Laguna Hills
Segment Eight: El Chavo’s (Silver Lake) Cinco De Mayo Celebration

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, most recently, Brea, is back as today’s special Guest Host.

Now a provocative sneak peak of Saturday’s appetizing show and not, with profuse apologies, for dieters. If we’re doing it right we will always leave you incredibly hungry and thirsty. In our case that’s actually a pretty good thing…

For 90 years the respected culinary program at Los Angeles Trade Tech College in Downtown Los Angeles has provided practical, affordable culinary training at an incredible value! They do wonders with limited resources. On May 14th Trade Tech’s culinary program is hosting a festive evening which benefits scholarships for the Culinary Arts Program of L.A. Trade Technical College. Culinary Arts Program Chair, Chef Steven Kasmar and Chefs’ Toys Mike Krepistman join us with the 411.

The annual Dine LBC – Long Beach Restaurant Week is taking place now until May 1, 2016. Each participating restaurant from twelve unique neighborhoods in the city offers a three course menu priced at $20, $30, $40 or $50, either per guest with wine pairing options at fine dining locations OR dinner for two priced at $20, $30, $40 or $50, where diners share an appetizer, each enjoy their own entree, then share a dessert at more casual establishments. One of the participating restaurants in DINE LBC is the new taste Wine-Beer-Kitchen. Chef Brad Neumann of taste joins us.

Chef Steve Samson’s Sotto located just East of Century City recently celebrated its 5th Anniversary. In recognition of the occasion there was a renovation. Chef Steve is with us with an update.

You don’t have to be a wine connoisseur to appreciate the high-quality of wine from Bordeaux, France. It’s one of the great wine grape growing regions of the world. Our resident wine authority, Tristen Beamon from The Wine Exchange, was just in Bordeaux tasting wines in the barrel from the 2015 harvest. We’ll get his insider’s report on what to expect.

Careers through Culinary Arts Program (C-CAP) is a national non-profit that transforms lives of at-risk students through the culinary arts and prepares them for college and careers in the restaurant and hospitality industry. On Monday is C-CAP Los Angeles’ Scholarship Awards Breakfast. Our guests are Richard Grausman, Founder & Chairman Emeritus of C-CAP and Susan Robbins, President, C-CAP.

Villa Roma restaurant in Laguna Hills is truly one of the undiscovered gems of dining in South Orange County. Unusually they serve a menu of both Argentine and Italian Cuisine. Their Chimichurri is a word-of-mouth favorite. Co-Owner Teresa Razo (also the Marketing & Catering Director) joins us.

Cinco de Mayo is pretty much a non-event in Mexico but it’s huge in the United States. Might have something to do with all the Mexican beer and tequila sold for the festivities. One of the bigger Cinco de Mayo fiestas in Los Angeles will be staged at Silver Lake’s El Chavo on May 5th from 4:00 p.m. to close. Matt Landes from Cocktail Academy (one of the event organizers) is with us to provide all the festive details.

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

Steve KasmarFor 90 years the respected culinary program at Los Angeles Trade Tech College in Downtown Los Angeles has provided practical, affordable culinary training at an incredible value! They do wonders with limited resources.

On May 14th Trade Tech’s culinary program is hosting a festive evening which benefits scholarships for the Culinary Arts Program of L.A. Trade Technical College. Culinary Arts Program Chair, Chef Steven Kasmar and Chefs’ Toys Mike Krepistman (Steering Committee Board) join us with the appetizing 411.

Individual tickets are available for $95 which includes admission, food, a bag of casino chips, and two drink tickets. Your support goes a long way toward helping Trade Tech’s hard-working and motivated students afford the valuable education they receive at Trade Tech.

Chef Steve Kasmar also directs the busy catering operation at Trade Tech run by students. On the menu for May 14th are duck confit tacos, lamb shank ravioli, and vegan chili. Also, an assortment of standout sweet goodies from the baking and pastry department.

Lamb Cassoulet at taste Wine Beer KitchenThe annual Dine LBC – Long Beach Restaurant Week is taking place now until May 1, 2016. Each participating restaurant from twelve unique neighborhoods in the city offers a three course menu priced at $20, $30, $40 or $50, either per guest with wine pairing options at fine dining locations OR dinner for two priced at $20, $30, $40 or $50, where diners share an appetizer, each enjoy their own entree, then share a dessert at more casual establishments.

One of the participating restaurants in DINE LBC is the new taste Wine-Beer-Kitchen. Chef Brad Neumann of taste joins us. He’ll also preview his DINE LBC menu. Think Lamb Cassoulet with cannellini beans, turnips, herbs and orange breadcrumbs.

“taste wine-beer-kitchen is the newest venture for Erin O’Hagan and Laurie Semon, owners & founders of Olives Gourmet Grocer.  Erin and Laurie’s vision for “taste” was a dream that somehow became a reality in August 2015 when they first opened the doors. Their intention was really simple: on one hand to create one of Long Beach’s best restaurants and, on the other, to use the magic of food and wine to give people the opportunity to challenge their palates.”

From the Chef Brad:
“When we set out to create a restaurant space unlike any other in Long Beach, the food was no exception. Our team wanted dishes with flavors which were unexpected, perhaps even daring. The goal was to create a menu that piqued our guests’ interest, maybe even challenged them a bit. To that end, our food represents a menu not found elsewhere in the city and we hope our guests will return for that very fact.”

“Most importantly, what drives our menu is the seasons of Southern California. Primarily, what you’ll find at area farmer’s markets is usually reflective of what’s in our dishes. Food tastes better when you’re working with better product, and ripe, local produce is the focus of many of our offerings. Moreover, the cooking process and richness of the menu changes as the weather does. Slow, simmering braises in the winter as opposed to quick, grilled meats or even raw fish in the summer. Above all, though, are the ingredients and made from scratch techniques which elevate each dish beyond the mundane. Pickled papaya. Sriracha remoulade. Smoked beets or nuts. Black pepper ice cream.”

Steve Samson of SottoChef Steve Samson’s Sotto located just East of Century City recently celebrated it’s 5th Anniversary. In recognition of the occasion there was a renovation. Chef Steve is with us with an update. He also has a new restaurant on the horizon, Rossoblu, in Downtown Los Angeles

At Sotto expect an honest, market-driven menu of regionally-inspired Southern Italian dishes, including fresh house-made pastas and Neapolitan pizza cooked in an artisan wood burning oven.

The wine program has been called “one of the most interesting lists” in Los Angeles by the Los Angeles Times and “one of the best places to drink Italian wine in LA” by Los Angeles Magazine.

The food at Sotto is complemented by a fresh, seasonally relevant cocktail program with a strong background in the classics and the utilization of lesser known Italian liqueurs.

Kyle Meyer and Tristen Beamon of Best Wines OnlineYou don’t have to be a wine connoisseur to appreciate the high-quality of wine from Bordeaux, France. It’s one of the great wine grape growing regions of the world. Our resident wine authority, Tristen Beamon from The Wine Exchange, was just in Bordeaux tasting wines in the barrel from the 2015 harvest. We’ll get his insider’s report on what to expect.

“Kyle and I have tasted 400 wines from the exciting 2015 harvest and we’re happy to report that this is a vintage that consumers and collectors alike need to take a serious look at. The wines have many of the hallmarks of the top vintages like 2000, 2005, 2009 and 2010, big and powerful, yet elegant and fresh with silky-soft tannins. There are a number of “best-ever” scenarios and, for the most part, it was a picture perfect, buy-by-the-case vintage from Petit Chateaux to First Growths… especially in the appellations of Margaux, Pessac-Leognan. St. Emilion and Pomerol. Who says Bordeaux is expensive ? We just spent a week tasting some of the greatest potential wine values in the world. So as we like to say here at Wine Exchange…Let the games begin!”

Richard Grausman and Susan Robbins of C-CAPCareers through Culinary Arts Program (C-CAP) is a national non-profit that transforms lives of at-risk students through the culinary arts and prepares them for college and careers in the restaurant and hospitality industry. On Monday is C-CAP Los Angeles’ Scholarship Awards Breakfast. Our guests are Richard Grausman, Founder & Chairman Emeritus of C-CAP and Susan Robbins, President, C-CAP.

Since its inception in 1990, C-CAP has awarded over $46 million in scholarships, provided job training and internships, college and lifetime career support, teacher training and product and equipment donations to classrooms. Through C-CAP’s efforts, a large percentage of its students find rewarding careers in the foodservice and hospitality industry with many alumni, now graduates of top culinary schools working in leading restaurants and hotels throughout the country.

C-CAP was founded by Richard Grausman, renowned cookbook author and culinary educator.  Its President is Susan Robbins, and its Board of Directors is led by award-winning chef, restaurateur and author Marcus Samuelsson and Mark Weiss, Chief Investment Officer of RFR Holding LLC.  C-CAP works with over 16,000 students nationwide.

In 2015-2016 academic year, C-CAP Los Angeles served 3,200 students in 22 schools statewide.  In 2015, C-CAP awarded over $625,000 in scholarships to students from many school districts across the state.

Teresa RazoVilla Roma restaurant in Laguna Hills is one of the undiscovered gems of dining in South Orange County. Unusually they serve a menu of both Argentine and Italian Cuisine. Their Chimichurri is a word-of-mouth favorite. Co-Owner Teresa Razo (also the Marketing & Catering Director) joins us.

“Villa Roma is a unique restaurant combining Argentine and Italian flavors. Our cuisine combination was inspired by “La Boca”, a neighborhood of the Argentine capital. La Boca is located in the city’s southeast near the old port. In the early 1900’s, Argentina had over 2 million Italian immigrants, most of them settled in this southeastern part of the country because of the similarity to their port town named Genoa, Italy.”

“La Boca is a popular tourist destination in Argentina. It’s known for its colorful houses and pedestrian street, “El Caminito”, where street tango artists perform, musicians, and tango memorabilia is sold. Tango music drifts through the air from one restaurant bar to another.”

“We decided to continue history and bring the Argentine and Italian flavors to Orange County. Just as La Boca retains a strong Italian flavor, we retain our unique Argentine and Italian cuisine flavor.”

Matt LandesCinco de Mayo is pretty much a non-event in Mexico but it’s huge in the United States. Might have something to do with all the Mexican beer and tequila sold for the festivities. One of the bigger Cinco de Mayo fiestas in Los Angeles will be staged at Silver Lake’s El Chavo on May 5th from 4:00 p.m. to close.

Lots of satisfying food and drink including Mezcal and Mexican beer. Look for the street tacos.

Matt Landes from Cocktail Academy (one of the event organizers) is with us to provide all the festive details.

Podcasts

Segment One: Show Preview with Executive Producer & Co-Host Andy Harris & Chef Andrew Gruel
Segment Two: Culinary Arts Department, Los Angeles Trade Technical College
Segment Three: Chef Brad Neumann, taste Wine – Beer – Kitchen, Long Beach
Segment Four: Proprietor / Executive Chef Steve Samson, Sotto, Los Angeles
Segment Five: Bordeaux Futures with Tristen Beamon, Wine Exchange, Santa Ana
Segment Six: C-CAP Founder Richard Grausman and President Susan Robbins
Segment Seven: Villa Roma Restaurant, Laguna Hills
Segment Eight: El Chavo’s (Silver Lake) Cinco De Mayo Celebration

Show 27, May 4, 2013: Gustavo Arellano, Editor of OC Weekly and creator of the syndicated and wildly popular, “Ask a Mexican” column

Gustavo Arellano of Ask a MexicanGustavo’s latest book, Taco USA – How Mexican Food Conquered America is now in paperback.

First Gustavo discussed the history of Cinco de Mayo and the fact that it’s a pretty minor holiday in Mexico. The large beer distribution entities in the United States have created (with great marketing) a festive holiday around the day in the States. It’s all a great excuse to increase beer sales!

Then it was on to the history of the taco. In Mexico references to “tacos” date to the 1880s. In the US the name first appeared about 1915.

In Mexico the hard shell taco originated in Central Mexico. The soft shell variation wasn’t popularized in homes until the 1960s.

Whether the shell was made of flour or corn depended on the region. In Northern Mexico, for instance, it was typically made with a flour tortilla.

Burritos were always made with flour tortillas.

The breakfast taco first became popular in Texas.

Gustavo is not a fan of the tacos served at Taco Bell but thinks the breakfast tacos at Del Taco are “not bad.”