Show 346, October 26, 2019: Chefs Pascal Olhats & Jessica Roy, Café Jardin at Sherman Gardens, Corona del Mar Part One

French Chef Pascal OlhatsPascal Olhats is the well-respected Dean of French chefs in Orange County. Earlier in the year he made the decision to focus his efforts on Café Jardin at Sherman Gardens in Corona del Mar. He has a new restaurant chef there, Jessica Roy (ex-Current at Renaissance Newport Beach hotel.)

Pascal Catering is now based at Sherman Gardens, too. Some fondly remembered dishes from Pascal’s restaurants over the years are now on the lunch menu. Special dinners are also planned. The new direction is “tradition meets innovation.” Both chefs are learning from each other.

Chefs Pascal and Jessica Roy join us in-studio.

 

Play

Show 346, October 26, 2019: Chefs Pascal Olhats & Jessica Roy, Café Jardin at Sherman Gardens, Corona del Mar Part Two

Jessica Roy and Pascal Olhats of Cafe Jardin in Corona del MarPascal Olhats is the well-respected Dean of French chefs in Orange County. Earlier in the year he made the decision to focus his efforts on Café Jardin at Sherman Gardens in Corona del Mar. He has a new restaurant chef there, Jessica Roy (ex-Current at Renaissance Newport Beach hotel.) New menu items are being added.

Café Jardin serves Lunch Monday through Friday. Sunday Brunch is available seasonally in the Spring and Summer. Sundays offer the Rose Dinner at the Garden in three or four courses

The Tea Garden Creperie is available on Saturdays & Sundays. Afternoon Tea is on the menu twice a month on the second and last Wednesday of each month.

Parking at the non-profit Sherman Gardens is free and there is a modest $5 donation to gain access to the expansive Gardens.

Chefs Pascal and Jessica Roy join us in-studio.

Play

Show 202, December 17, 2016: Executive Chef Michael Poompan, Marriott Coronado Island Resort & Spa

Michael PoompanThe Marriott Coronado Island Resort & Spa has been revamped and repositioned as a destination resort with an emphasis on healthy living. The new Executive Chef, Michael Poompan, has added excitement to the menus in Current and Tides Restaurant and Lounge.

There is a heightened emphasis on using fresh, local ingredients. Chef strives for his cuisine to strike a connection with the local community and to establish creativity in all his dishes. There are also, refreshingly, some Northern Baja wines (the low profile neighbor to the South) on their menu.

How about a Spicy Pork Loin Torta? It’s Cook Pigs’ Ranch pork, with creamy avocado and pickled red onion.

First joining the Marriott team as a culinary intern at The Ritz-Carlton in Laguna Niguel, Chef Poompan learned the ins and outs of the industry, quickly moving up the ranks at different hotels as his love for working with fresh foods from California’s local farmers, ranchers and food artisans grew.

Chef Poompan has been recognized as Renaissance Hotels Chef of the Year for the Americas and received Marriott’s Award of Culinary Excellence in 2011.

Chef Michael jumps out of the kitchen to chat with us.

Play