Show 94, October 25, 2014: Show Preview with Producer Andy Harris

Producer and occasional Co-Host Andy Harris is going solo in the host chair this morning. Now a preview of today’s show…

Often dubbed the “Culinary Olympics,” the international Bocuse d’Or World Cooking Contest faces chefs from 24 countries against one another in an exhausting and intensive 5 and one-half hour cooking challenge in front of thousands of cheering fans. Teams consist of one chef and one commis assistant, with Team USA trained and financially supported by the ment’or BKB Foundation (previously known as the Bocuse d’Or USA Foundation.) Executive Director Young Yun (of ment’or BKB Foundation) is our guest.

AKASHA, in the historic Hull Building, is one of the pioneering restaurants in the revival of Downtown Culver City. The restaurant debuted in early 2008. It’s a contemporary restaurant, bar and café with patio seating, too, featuring New American cooking representing the creative vision of Executive Chef, Caterer, & Proprietress Akasha Richmond. We’ll hear about Chef Akasha’s newest venture.

It’s time to catch-up with the iconic Five Crowns and Side Door in Corona del Mar. The restaurant is a charming replica of one of England’s oldest country inns. The adjscent side door is a gastropub with its own identity. The Holidays are always a special time there and General Manager Jim Colombo will give us a preview of all the special Holiday happenings.

The “SoCal Restaurant Show” recently was aboard Holland America Line’s ms Zaandam on the Vancouver, BC to San Diego sailing of a longer 22-day Inca Discovery Tour ending in Valparaiso, Chile. This morning we continue our exclusive behind-the-scenes look at the key people who oversee this 716 room floating luxury hotel with some 1,400 guests aboard. With us is the ms Zaandam’s Executive Chef, Orly Obierna. He’s responsible for a kitchen staff of 90 who work in shifts around-the-clock.

A year ago on the show you met Cris Peterson and Tom Gordon of The Pepper Project. The Pepper Project is a not-for-profit enterprise devoted to introducing the unique products of Cambodia to the United States. Pepper from the Kampot region of southwestern Cambodia is their primary offering. A fully stocked Pepper Project retail store with one-of-a-kind items opens this Weekend in Orange.

Zov’s which started in Tustin in 1987 is growing again. This week they launched the prototype of Zov’s Kitchen & Bar located at 1801 E. Katella Ave within walking distance of both Honda Center and Angel Stadium. Veteran OC General Manager Kevin Hall is at the door. Many new items are on this menu including “Who Gives a Shitake Pitza” with rotisserie chicken, shitake mushrooms, basil puree, goat cheese, and olives and cooked in a deck oven. Chief Executive Office Armen Karamardian (representing the 2nd generation of proud Family Ownership) is with us to walk us through.

Did you know there are truly wonderful Italian sparkling wines that you don’t see much of in the United States ? These sparkling wines should not be confused with Prosecco which is actually a grape variety. Our resident wine expert, Kyle Meyer of Best Wines in Santa Ana, gives us the needed 411.

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

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Show 93, October 18, 2014: The Pepper Project

The Pepper ProjectA year ago on the show you met Cris Peterson and Tom Gordon of The Pepper Project. The Pepper Project is a not-for-profit enterprise devoted to introducing the unique products of Cambodia to the United States.

Pepper from the Kampot region of southwestern Cambodia is their flagship offering. The pepper has long been used in the finest restaurants of Europe and one goal of The Pepper Project is to make it available in the U.S. at an affordable price.

Revered OC chef, Alan Greely (he’s cooked for Presidents,) uses the peppers at The Golden Truffle.

A fully stocked Pepper Project retail store with unusual and one-of-a-kind items opens this Weekend in Orange at 940 W. Chapman, Suite 106.

Play

October 25: ment’or BKB Foundation, Akasha Richmond, Five Crowns, Side Door, ms Zaandam, Pepper Project, Zov’s Anaheim, Best Wines

Podcasts

Segment One: Show Preview with Producer Andy Harris
Segment Two: ment’or BKB Foundation
Segment Three: Akasha Restaurant, Culver City
Segment Four: Jim Colombo, General Manager, Five Crowns and Side Door
Segment Five: Executive Chef Orly Obierna of the ms Zaandam
Segment Six: The Pepper Project
Segment Seven: Zov´s Kitchen & Bar, Anaheim
Segment Eight: Kyle Meyer, Best Wines

Producer and occasional Co-Host Andy Harris is going solo in the host chair this morning. Now a preview of today’s show…

Often dubbed the “Culinary Olympics,” the international Bocuse d’Or World Cooking Contest faces chefs from 24 countries against one another in an exhausting and intensive 5 and one-half hour cooking challenge in front of thousands of cheering fans. Teams consist of one chef and one commis assistant, with Team USA trained and financially supported by the ment’or BKB Foundation (previously known as the Bocuse d’Or USA Foundation.) Executive Director Young Yun (of ment’or BKB Foundation) is our guest.

AKASKA, in the historic Hull Building, is one of the pioneering restaurants in the revival of Downtown Culver City. The restaurant debuted in early 2008. It’s a contemporary restaurant, bar and café with patio seating, too, featuring New American cooking representing the creative vision of Executive Chef, Caterer, & Proprietress Akasha Richmond. We’ll hear about Chef Akasha’s newest venture.

It’s time to catch-up with the iconic Five Crowns and Side Door in Corona del Mar. The restaurant is a charming replica of one of England’s oldest country inns. The adjscent side door is a gastropub with its own identity. The Holidays are always a special time there and General Manager Jim Colombo will give us a preview of all the special Holiday happenings.

The “SoCal Restaurant Show” recently was aboard Holland America Line’s ms Zaandam on the Vancouver, BC to San Diego sailing of a longer 22-day Inca Discovery Tour ending in Valparaiso, Chile. This morning we continue our exclusive behind-the-scenes look at the key people who oversee this 716 room floating luxury hotel with some 1,400 guests aboard. With us is the ms Zaandam’s Executive Chef, Orly Obierna. He’s responsible for a kitchen staff of 90 who work in shifts around-the-clock.

A year ago on the show you met Cris Peterson and Tom Gordon of The Pepper Project. The Pepper Project is a not-for-profit enterprise devoted to introducing the unique products of Cambodia to the United States. Pepper from the Kampot region of southwestern Cambodia is their primary offering. A fully stocked Pepper Project retail store with one-of-a-kind items opens this Weekend in Orange.

Zov’s which started in Tustin in 1987 is growing again. This week they launched the prototype of Zov’s Kitchen & Bar located at 1801 E. Katella Ave within walking distance of both Honda Center and Angel Stadium. Veteran OC General Manager Kevin Hall is at the door. Many new items are on this menu including “Who Gives a Shitake Pitza” with rotisserie chicken, shitake mushrooms, basil puree, goat cheese, and olives and cooked in a deck oven. Chief Executive Office Armen Karamardian (representing the 2nd generation of proud Family Ownership) is with us to walk us through.

Did you know there are truly wonderful Italian sparkling wines that you don’t see much of in the United States ? These sparkling wines should not be confused with Prosecco which is actually a grape variety. Our resident wine expert, Kyle Meyer of Best Wines in Santa Ana, gives us the needed 411.

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

Young YunOften dubbed the “Culinary Olympics,” the international Bocuse d’Or World Cooking Contest pits chefs from 24 culinary-centric countries against one another in an exhausting and intensive 5 and one-half hour cooking challenge in front of thousands of cheering fans. Teams consist of one chef and one commis assistant, with Team USA trained and financially supported by the ment’or BKB Foundation (previously known as the Bocuse d’Or USA Foundation.) The Foundation was created in 2008 by Chefs Jerome Bocuse, Daniel Boulud, and Thomas Keller.

Executive Director Young Yun (of ment’or BKB Foundation) is our guest.

“The goal of the Foundation is to give back and to acknowledge, inspire, and mentor the next generation of chefs,” notes Executive Director Yun. “For now, we are primarily focused on those in the kitchen, but the long-term goal is to facilitate successful careers in all aspects of the culinary world, from the front of the house to operations.”

Chef Philip Tessier and his Commis Skylar Stover of The French Laundry in Yountville, CA are going for the gold in Lyon in January 2015 as the Bocuse d’Or USA Team.

Akasha RichmondAKASHA, in the historic Hull Building, is one of the pioneering restaurants in the revival of Downtown Culver City. The restaurant debuted in early 2008. It’s a contemporary restaurant, bar and café with patio seating, too, featuring New American cooking representing the creative vision of Executive Chef, Caterer, & Proprietress Akasha Richmond.

Akasha knows her reputation is hard-earned, and she takes that trust very seriously. “I am very selective about the suppliers I work with for AKASHA – they must share my values to keep their ingredients on our menu.” Akaska says.

Akasha has just leased the coveted former Ford’s Filling Station location in Downtown Culver City for a new concept.

Jim ColomboIt’s time to catch-up with the iconic Five Crowns and Side Door in Corona del Mar. The restaurant is a charming replica of one of England’s oldest country inns.

The adjacent Side Door is a popular gastropub with its own identity and a youthful vibe. The Holidays are always a special time there and General Manager Jim Colombo (also a trained chef) will give us a preview of all the special Holiday happenings.

Orly ObiernaThe “SoCal Restaurant Show” recently was aboard Holland America Line’s ms Zaandam on the Vancouver, BC to San Diego sailing of a longer 22-day Inca Discovery Tour ending in Valparaiso, Chile. Today the ship is at sea with a Port of Call tomorrow at Coquimbo (La Serena.)

This morning we continue our exclusive behind-the-scenes look at the key people who oversee this 716 room floating luxury hotel with some 1,400 guests aboard. With us is the ms Zaandam’s veteran Executive Chef, Orly Obierna. He’s responsible for a kitchen staff of 90 who work in shifts around-the-clock.

The Pepper ProjectA year ago on the show you met Cris Peterson and Tom Gordon of The Pepper Project. The Pepper Project is a not-for-profit enterprise devoted to introducing the unique products of Cambodia to the United States. Pepper from the Kampot region of southwestern Cambodia is their flagship offering. The pepper has long been used in the finest restaurants of Europe and one goal of The Pepper Project is to make it available in the U.S. at an affordable price.

A fully stocked Pepper Project retail store with unusual and one-of-a-kind items opens this Weekend in Orange at 940 W. Chapman, Suite 106.

Armen KaramardianZov’s which started in Tustin in 1987 is growing again. This week they launched the prototype of Zov’s Kitchen & Bar located at 1801 E. Katella Ave within walking distance of both Honda Center and Angel Stadium. Veteran OC General Manager Kevin Hall is at the door.

Many new items are on this menu including “Who Gives a Shitake Pitza” with rotisserie chicken, shitake mushrooms, basil puree, goat cheese, and olives and cooked in a deck oven. From the sea is Sumac Roasted Seabass with shaved Brussels sprouts, baby spinach, tomato, rice pilaf, and caper citrus butter sauce.

The new Corporate Executive Chef for Zov’s is rising star chef Louie Jocson who previously created the highly-regarded Red Table in Huntington Beach..

Chief Executive Officer Armen Karamardian (representing the 2nd generation of proud Family Ownership) is with us to walk us through.

“We are delighted to be a part of the ever-evolving and dynamic community of Anaheim,” said Armen Karamardian, who has overseen the expansion of the family operations from the original restaurant in Tustin to include the Irvine and Newport Coast locations as well as 2 at Orange County Airport.  “We look forward bringing Zov’s to Anaheim, the epicenter of Orange County, and being a part of the community.”

Kyle Meyer of Best WiinesDid you know there are truly wonderful Italian sparkling wines that you don’t see much of in the United States ? These sparkling wines should not be confused with Prosecco which is actually an Italian grape variety.

Our new resident wine expert, Kyle Meyer, President and Director of Purchasing for Best Wines in Santa Ana, gives us the authoritative 411.

Podcasts

Segment One: Show Preview with Producer Andy Harris
Segment Two: ment’or BKB Foundation
Segment Three: Akasha Restaurant, Culver City
Segment Four: Jim Colombo, General Manager, Five Crowns and Side Door
Segment Five: Executive Chef Orly Obierna of the ms Zaandam
Segment Six: The Pepper Project
Segment Seven: Zov´s Kitchen & Bar, Anaheim
Segment Eight: Kyle Meyer, Best Wines