Show 493, October 1, 2022: Show Preview with Executive Producer & Co-Host Andy Harris

Thanks so much for 10 years of listenership. Today’s show marks the official 10th Anniversary of the debut of the “SoCal Restaurant Show” on AM 830 KLAA!

“Exemplifying an elevated concept of sea-to-table Surf and Turf in Orange County, Outer Reef at the Laguna Cliffs Marriott Resort in Dana Point pairs seafood sourced exclusively from the Pacific Coast with bold flavors of prime meats. Spearheaded by critically lauded John Tesar, a multiple James Beard Award nominee and Michelin Starred Chef, Outer Reef’s dinner menu highlights fresh California produce, high-quality meats and seafoods including fresh shellfish, caviar, and crudo, all alongside a curated cocktail program. Outer Reef is inspired by Chef Tesar’s critically acclaimed seafood restaurant Knife & Spoon (Orlando) and his premium steakhouse, Knife (Dallas and Plano.)” Chef John Tesar and Chef de Cuisine Jayro Martinez take a break from their busy kitchens to join us.

“Solvang’s Coast Range & Vaquero Bar, a Central Coast steakhouse and seafood restaurant including a full cocktail bar as well as deli counter, meat counter and pastry program launched last year. Coast Range & Vaquero Bar celebrates the best that the Central Coast has to offer including steaks from the area’s storied ranches, seafood directly from Central Coast wharves, craft cocktails, and a wine program showcasing the region’s finest producers. The restaurant concept also includes proprietary product from the owner’s Santa Ynez ranch, Coast Range Ranch. Vaquero Bar displays a full cocktail menu, local wine and craft beer, and an elevated yet casual bar food menu.” Co-Founder Anthony Carron and Executive Chef Chris Fox join us.

“Culver City’s classic Tito’s Tacos and Tito’s Handmade Vodka are teaming up for the fifth year in a row to host “Tito’s Fiesta Mexicana,” an annual event that celebrates National Taco Day and National Vodka Day while raising funds for the Culver City Arts Foundation. On October 4, which also happens to be Taco Tuesday, the highly-anticipated event returns, bringing together two iconic brands and an exciting roster of world-class performers on the same stage. In the fifth year of hosting Tito’s Fiesta Mexicana, Tito’s Tacos and Tito’s Handmade Vodka are celebrating two very special milestones. This year’s event will take place on Tuesday, October 4, marking the first time National Taco Day has taken place on a Tuesday since 2016. With this year’s event falling on Taco Tuesday, it is sure to be one to remember.” 3rd Generation Co-Owner Lynne Davidson joins us with cheese tacos, chips and fresh salsa at the ready.

Our own Chef Andrew Gruel the Founder of Big Parm (New Jersey-style pizza), Two Birds and the soon to launch, full-service Calico Fish House (in Huntington Beach) provides another timely and informative “Ask the Chef” segment where Chef Andrew responds to listeners thoughtful inquiries. More and more of us are working the principals of the Mediterranean Diet into our meals. Olive oil is an important component. How do you use the various grades of olive oil in your cooking? Where does Extra Virgin olive oil fit into all of this?

Chef Andrew provides the informative overview. Chef Andrew also highlights what goes into preparing the ultimate fish taco just in time for National Taco Day on Oct. 4th.

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

Show 493, October 1, 2022: Coast Range & Vaquero Bar, Solvang, with Co-Proprietor Anthony Carron and Executive Chef Chris Fox Part One

Anthony Carron of Coast Range Restaurant

“Solvang’s Coast Range & Vaquero Bar, a Central Coast steakhouse and seafood restaurant including a full cocktail bar as well as deli counter, meat counter and pastry program launched last year.”

“Coast Range & Vaquero Bar celebrates the best that the Central Coast has to offer including steaks from the area’s storied ranches, seafood directly from Central Coast wharves, craft cocktails, and a wine program showcasing the region’s finest producers. The restaurant concept also includes proprietary product from the owner’s Santa Ynez ranch, Coast Range Ranch. Vaquero Bar displays a full cocktail menu, local wine and craft beer, and an elevated yet casual bar food menu.” Brunch served daily but dark on Tuesday.

Chris Fox of Coast Range Restaurant

“Award-winning chefs and industry veterans Anthony Carron, Lincoln Carson, and Steven Fretz joined forces with renowned sommelier and winemaker, Rajat Parr, to bring their collective experience to the new all-day dining concept in the heart of Solvang. Chris Fox is the Executive Chef.”

“They say there’s always a silver lining. While 2020 brought challenges it also allowed us to assemble a world-class team of chefs and find the perfect space to showcase our talents in a part of the world we love,” said Chef Anthony Carron.

Co-Founder Anthony Carron and Executive Chef Chris Fox join us.

Show 493, October 1, 2022: Coast Range & Vaquero Bar, Solvang, with Co-Proprietor Anthony Carron and Executive Chef Chris Fox Part Two

Anthony Carron of Coast Range Restaurant

“Solvang’s Coast Range & Vaquero Bar, a Central Coast steakhouse and seafood restaurant including a full cocktail bar as well as deli counter, meat counter and pastry program launched last year.”

“Coast Range & Vaquero Bar celebrates the best that the Central Coast has to offer including steaks from the area’s storied ranches, seafood directly from Central Coast wharves, craft cocktails, and a wine program showcasing the region’s finest producers. The restaurant concept also includes proprietary product from the owner’s Santa Ynez ranch, Coast Range Ranch. Vaquero Bar displays a full cocktail menu, local wine and craft beer, and an elevated yet casual bar food menu.” Brunch served daily but dark on Tuesday.

Chris Fox of Coast Range Restaurant

“Award-winning chefs and industry veterans Anthony Carron, Lincoln Carson, and Steven Fretz joined forces with renowned sommelier and winemaker, Rajat Parr, to bring their collective experience to the new all-day dining concept in the heart of Solvang. Chris Fox is the Executive Chef.”

“They say there’s always a silver lining. While 2020 brought challenges it also allowed us to assemble a world-class team of chefs and find the perfect space to showcase our talents in a part of the world we love,” said Chef Anthony Carron.

“The Coast Range partners have just launched the nearby Campo del Sol, offering contemporary and traditional Mexican food with an emphasis on locally-sourced, fresh and artisanal ingredients.” Subject of a future conversation…

Co-Founder Anthony Carron and Executive Chef Chris Fox continue with us with a house special, California Artichoke Appetizer at the ready.

October 1: John Tesar and Jayro Martinez, Coast Range & Vaquero Bar, Tito’s Tacos and Tito’s Fiesta Mexicana

Podcasts

Segment One: Show Preview with Executive Producer & Co-Host Andy Harris
Segment Two: Outer Reef in Dana Point with Executive Chef John Tesar and Chef de Cuisine Jayro Martinez Part One
Segment Three: Outer Reef in Dana Point with Executive Chef John Tesar and Chef de Cuisine Jayro Martinez Part Two
Segment Four: Coast Range & Vaquero Bar, Solvang, with Co-Proprietor Anthony Carron and Executive Chef Chris Fox Part One
Segment Five: Coast Range & Vaquero Bar, Solvang, with Co-Proprietor Anthony Carron and Executive Chef Chris Fox Part Two
Segment Six: “Tito’s Fiesta Mexicana” with Tito’s Tacos (Culver City) Co-Owner Lynne Davidson Part One
Segment Seven: “Tito’s Fiesta Mexicana” with Tito’s Tacos (Culver City) Co-Owner Lynne Davidson Part Two
Segment Eight: Chef Andrew Gruel, Co-Host, with “Ask the Chef”

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

“Exemplifying an elevated concept of sea-to-table Surf and Turf in Orange County, Outer Reef at the Laguna Cliffs Marriott Resort in Dana Point pairs seafood sourced exclusively from the Pacific Coast with bold flavors of prime meats. Spearheaded by critically lauded John Tesar, a multiple James Beard Award nominee and Michelin Starred Chef, Outer Reef’s dinner menu highlights fresh California produce, high-quality meats and seafoods including fresh shellfish, caviar, and crudo, all alongside a curated cocktail program. Outer Reef is inspired by Chef Tesar’s critically acclaimed seafood restaurant Spoon & Kitchen (Orlando) and his premium steakhouse, Knife (Dallas and Plano.)” Chef John Tesar and Chef de Cuisine Jayro Martinez take a break from their busy kitchens to join us.

“Solvang’s Coast Range & Vaquero Bar, a Central Coast steakhouse and seafood restaurant including a full cocktail bar as well as deli counter, meat counter and pastry program launched last year. Coast Range & Vaquero Bar celebrates the best that the Central Coast has to offer including steaks from the area’s storied ranches, seafood directly from Central Coast wharves, craft cocktails, and a wine program showcasing the region’s finest producers. The restaurant concept also includes proprietary product from the owner’s Santa Ynez ranch, Coast Range Ranch. Vaquero Bar displays a full cocktail menu, local wine and craft beer, and an elevated yet casual bar food menu.” Co-Founder Anthony Carron and Executive Chef Chris Fox join us.

“Culver City’s classic Tito’s Tacos and Tito’s Handmade Vodka are teaming up for the fifth year in a row to host “Tito’s Fiesta Mexicana,” an annual event that celebrates National Taco Day and National Vodka Day while raising funds for the Culver City Arts Foundation. On October 4, which also happens to be Taco Tuesday, the highly-anticipated event returns, bringing together two iconic brands and an exciting roster of world-class performers on the same stage. In the fifth year of hosting Tito’s Fiesta Mexicana, Tito’s Tacos and Tito’s Handmade Vodka are celebrating two very special milestones. This year’s event will take place on Tuesday, October 4, marking the first time National Taco Day has taken place on a Tuesday since 2016. With this year’s event falling on Taco Tuesday, it is sure to be one to remember.” 3rd Generation Proprietor Lynne Davidson joins us with cheese tacos, chips and fresh salsa at the ready.

Our own Chef Andrew Gruel the Founder of Big Parm (New Jersey-style pizza), Two Birds and the soon to launch, full-service Calico Fish House (in Huntington Beach) provides another timely and informative “Ask the Chef” segment where Chef Andrew responds to listeners thoughtful inquiries. More and more of us are working the principals of the Mediterranean Diet into our meals. Olive oil is an important component. How do you use the various grades of olive oil in your cooking? Where does Extra Virgin olive oil fit into all of this?

Chef Andrew provides the informative overview.

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

John Tesar of Outer Reef

“Exemplifying an elevated concept of sea-to-table Surf and Turf in Orange County, Outer Reef at the Laguna Cliffs Marriott Resort in Dana Point pairs seafood sourced exclusively from the Pacific Coast with bold flavors of prime meats. Spearheaded by critically lauded John Tesar, a multiple James Beard Award nominee and Michelin Starred Chef, Outer Reef’s dinner menu highlights fresh California produce, high-quality meats and seafoods including fresh shellfish, caviar, and crudo, all alongside a curated cocktail program.”

“Outer Reef is inspired by Chef Tesar’s critically acclaimed seafood restaurant Knife & Spoon (Orlando) and his premium steakhouse, Knife (Dallas and Plano.)”

Jayro Martinez of Outer Reef

The Chef de Cuisine is Jayro Martinez, most recently the opening chef at the well-regarded Mayfield Restaurant & Market in San Juan Capistrano and a distinguished alum of the Careers through Culinary Arts Program (C-CAP.)

“Outer Reef reflects Dana Point’s signature mix of elegant sophistication and laidback coastal culture, making it an ideal destination for any special occasion from romance to family time, a new business endeavor to an unforgettable time with friends. Savor your meal under the warm Southern Californian sunshine in an incredibly relaxed, ocean-view environment (indoors or outdoors) that is not to be missed.”

Chefs John Tesar and Jayro Martinez take a break from their busy kitchens to join us.

Anthony Carron of Coast Range Restaurant

“Solvang’s Coast Range & Vaquero Bar, a Central Coast steakhouse and seafood restaurant including a full cocktail bar as well as deli counter, meat counter and pastry program launched last year.”

“Coast Range & Vaquero Bar celebrates the best that the Central Coast has to offer including steaks from the area’s storied ranches, seafood directly from Central Coast wharves, craft cocktails, and a wine program showcasing the region’s finest producers. The restaurant concept also includes proprietary product from the owner’s Santa Ynez ranch, Coast Range Ranch. Vaquero Bar displays a full cocktail menu, local wine and craft beer, and an elevated yet casual bar food menu.”

Chris Fox of Coast Range Restaurant

“Award-winning chefs and industry veterans Anthony Carron, Lincoln Carson, and Steven Fretz joined forces with renowned sommelier and winemaker, Rajat Parr, to bring their collective experience to the new all-day dining concept in the heart of Solvang. Chris Fox is the Executive Chef.”

“They say there’s always a silver lining. While 2020 brought challenges it also allowed us to assemble a world-class team of chefs and find the perfect space to showcase our talents in a part of the world we love,” said Chef Anthony Carron.

Co-Founder Anthony Carron and Executive Chef Chris Fox join us.

Lynne Davidson of Tito's Tacos

Culver City’s classic Tito’s Tacos and Tito’s Handmade Vodka are teaming up for the fifth year in a row to host “Tito’s Fiesta Mexicana,” an annual event that celebrates National Taco Day and National Vodka Day while raising funds for the Culver City Arts Foundation. On October 4, which also happens to be Taco Tuesday, the highly-anticipated event returns, bringing together two iconic brands and an exciting roster of world-class performers on the same stage.”

“As part of the event, attendees will be able to enjoy delicious award-winning tacos and Tito’s Handmade Vodka specialty cocktails, along with seven hours of nonstop Mexican entertainment by traditional mariachi artists including Grammy Award-nominated Mariachi Sol De Mexico De Jose Hernandez, all-female favorites Mariachi Reyna De Los Angeles, and Trio Chapala; folklorico dancers DanzArts / Sabor a Mexico Dance Company, and a special appearance by standup comic Jesus Trejo.”

“In the fifth year of hosting Tito’s Fiesta Mexicana, Tito’s Tacos and Tito’s Handmade Vodka are celebrating two very special milestones. This year’s event will take place on Tuesday, October 4, marking the first time National Taco Day has taken place on a Tuesday since 2016. With this year’s event falling on Taco Tuesday, it is sure to be one to remember.”

“Additionally, Tito’s Tacos and Tito’s Handmade Vodka will continue their philanthropic tradition, donating 100% of the proceeds from the event to the Culver City Arts Foundation. The event has raised over $50,000 over the past years, with this year’s donation expected to increase significantly.”

“Founded in 1959 by Benjamin Davidson and now run by his granddaughter Lynne Davidson, Tito’s Tacos is an iconic Mexican fast casual restaurant in Culver City, CA. Known for its “folded” hard shell tacos and burritos beloved by celebrities, locals and visitors, Tito’s menu features crispy beef tacos, tamales, burritos, enchiladas, tostadas and guacamole, among other dishes. The cuisine is made from scratch daily using original recipes and served to thousands of loyal fans daily, often by employees who have been with Tito’s for decades.”

3rd Generation Proprietor Lynne Davidson joins us with cheese tacos, chips and fresh salsa at the ready.

Chef Andrew Gruel of Big Parm and the Calico Fish House

Our own Chef Andrew Gruel the Founder of Big Parm (New Jersey-style pizza), Two Birds and the soon to launch, full-service Calico Fish House (in Huntington Beach) provides another timely and informative Ask the Chef segment where Chef Andrew responds to listeners thoughtful inquiries.

More and more of us are working the principals of the Mediterranean Diet into our meals. Olive oil is an important component. How do you use the various grades of olive oil in your cooking? Where does Extra Virgin olive oil fit into all of this? What dishes should it be used with? Chef Andrew provides the informative overview.

Podcasts

Segment One: Show Preview with Executive Producer & Co-Host Andy Harris
Segment Two: Outer Reef in Dana Point with Executive Chef John Tesar and Chef de Cuisine Jayro Martinez Part One
Segment Three: Outer Reef in Dana Point with Executive Chef John Tesar and Chef de Cuisine Jayro Martinez Part Two
Segment Four: Coast Range & Vaquero Bar, Solvang, with Co-Proprietor Anthony Carron and Executive Chef Chris Fox Part One
Segment Five: Coast Range & Vaquero Bar, Solvang, with Co-Proprietor Anthony Carron and Executive Chef Chris Fox Part Two
Segment Six: “Tito’s Fiesta Mexicana” with Tito’s Tacos (Culver City) Co-Owner Lynne Davidson Part One
Segment Seven: “Tito’s Fiesta Mexicana” with Tito’s Tacos (Culver City) Co-Owner Lynne Davidson Part Two
Segment Eight: Chef Andrew Gruel, Co-Host, with “Ask the Chef”

Show 405, December 26, 2020: Chef Lincoln Carson of Merite Bake Shop and Coast Range Restaurant, Solvang Part One

Lincoln Carson of Bon TempsWhen we last spoke with Chef Lincoln Carson he had just launched (as Chef & Partner) the ambitious Bon Temps Los Angeles restaurant located next to the Firehouse Hotel in the Arts District adjacent to Downtown Los Angeles. Unfortunately the critically acclaimed Bon Temps was an early victim of COVID 19’s devastating impact on the dining scene in Los Angeles.

Fortunately it’s been a busy year for Chef Lincoln nonetheless. In November Lincoln launched the Merite Bake Shop in Boise, Idaho. It’s a virtual kitchen bakery located at Crave Collective under the umbrella of Crave Delivery. It’s delivery and takeout with premium breakfast pastries and decadent desserts.

Chef Lincoln, a resident of the Santa Ynez Valley, is back in California to launch the Coast Range Restaurant in Solvang. It’s a premier California costal seafood and steakhouse with a spacious patio and the Vaquero Bar (with a separate menu.) Lincoln’s partners are Chef Anthony Carron (800 Degrees and Top Round) and Chef Steven Fretz (Top Round and Church Key.) It’s a labor of love for each of the culinary participants. All are alums of the San Francisco-based Michael Mina Restaurant Group.

At Coast Range Restaurant Chef Lincoln will focus on the menu for the Lunch Café and daytime pastry program.

Chef Lincoln joins us with whisk securely in hand.

Show 405, December 26, 2020: Chef Lincoln Carson of Merite Bake Shop and Coast Range Restaurant, Solvang Part Two

Lincoln Carson of Bon TempsWhen we last spoke with Chef Lincoln Carson he had just launched (as Chef & Partner) the ambitious Bon Temps Los Angeles restaurant located next to the Firehouse Hotel in the Arts District adjacent to Downtown Los Angeles. Unfortunately the critically acclaimed Bon Temps was an early victim of COVID 19’s devastating impact on the dining scene in Los Angeles.

Fortunately it’s been a busy year for Chef Lincoln nonetheless. In November Lincoln launched the Merite Bake Shop in Boise, Idaho. It’s a virtual kitchen bakery located at Crave Collective under the umbrella of Crave Delivery. It’s delivery and takeout with premium breakfast pastries and decadent desserts.

Chef Lincoln, a resident of the Santa Ynez Valley, is back in California to launch the Coast Range Restaurant in Solvang. It’s a premier California costal seafood and steakhouse with a spacious patio and the Vaquero Bar (with a separate menu.) Lincoln’s partners are Chef Anthony Carron (800 Degrees and Top Round) and Chef Steven Fretz (Top Round and Church Key.) It’s a labor of love for each of the culinary participants. All are alums of the San Francisco-based Michael Mina Restaurant Group.

At Coast Range Restaurant Chef Lincoln will focus on the menu for the Lunch Café and daytime pastry program.

Chef Lincoln continues with us rolling pin in hand.