Show 537, August 5, 2023: Show Preview with Executive Producer & Co-Host Andy Harris

OTOTO in Echo Park operated by the dynamic team of Courtney Kaplan and Chef Charles Namba (wife and husband) is Los Angeles’ premier sake bar, the little brother to Tsubaki located next door. It opens at 5:00 p.m. nightly and it’s walk-ins only. OTOTO, launched in 2019, offers 50 plus sakes by the glass along with an enticing full menu of creative and classic Japanese dishes. OTOTO was the recipient in Chicago at Lyric Opera on June 5th of The James Beard Foundation’s prestigious award for “Outstanding Wine and Other Beverages Program.” This is the first time the award has been extended to include “Other Beverages.” Quite an impressive honor for Los Angeles, California and Courtney Kaplan & Chef Charles Namba. Courtney Kaplan joins us to tell us a bit about the joys of sake and the guest experience at OTOTO.

Spaghettini Restaurant in Seal Beach is celebrating their 35th Anniversary this year. “Since its inception in 1988, business partners, Laurie Sisneros and Cary Hardwick, have grown Spaghettini to be one of the top restaurants and entertainment lounges in the country. Spaghettini has had hundreds of incredible artists grace their stage. Dave Koz, Poncho Sanchez, John Mayall, and Kenny Loggins are just some of the well-known artists who have played here, along with some extraordinary local talent. Headed by Executive Chef Victor Avila, Spaghettini features fine contemporary Italian cuisine, craft cocktails, and world-class live jazz. To celebrate 35 years of providing Southern California with award-winning dining and best-in-class live jazz on their stage, Spaghettini has published a new coffee table cookbook, “Spaghettini at Home, 35 Years of Music, Cuisine & Cocktails.”” Spaghettini’s Co-Founder, Cary Hardwick, joins us to share the rich, 35-year history of Spaghettini.

A-Sha Noodles is the cult-favorite imported noodle brand known for its patented, 100-year-old legacy noodle recipe from Tainan, Taiwan. All of A-Sha’s noodles are simply made with wheat, salt and water, and receive a unique 18-hour air-drying technique (never fried or frozen).” This is a big (and healthier) departure from the familiar instant noodles which are fried. “A-Sha noodles are made with finely sifted and fiber-rich whole wheat flour resulting in each serving having at least 10g of plant-based protein. Founded in 2015, A-Sha Foods USA is an AAPI-owned brand that has quickly become the go-to for healthier, more nutritious instant noodles. A-Sha’s signature air-dried noodles originated from a small factory in Tainan, Taiwan that began producing noodles with a century-old recipe in 1977. Starting in just one market in California a decade ago, A-Sha Foods USA is now available at some of the most wide-reaching retailers, including Amazon, Costco, Walmart, Target, T&T, Sobey’s and H-Mart.” Young Chang, A-Sha Foods USA’s President is our guest with a bowl of original Hakka Wide Noodles in hand.

Our own Chef Andrew Gruel, the menu-maker behind the full-service Calico Fish House (in the Sunset Beach area of Huntington Beach) and also the founder and pizzaiola of Big Parm (New Jersey-style pizza) located in the Mess Hall in Tustin provides another timely and informative “Ask the Chef” segment where he responds to listeners’ thoughtful inquiries. Chef Andrew has just returned from a stay in Portugal particularly known for their outstanding seafood and wine. Chef Andrew will temp us with descriptions of some popular Portuguese dishes including Portuguese Fish Stew, Portuguese Cod Fish, Fried Cod Cakes and Grilled Sardines.

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

Show 537, August 5, 2023: A-Sha Foods USA with President Young Chang Part One

Young Chang of A-SHA Foods

A-Sha Noodles is the cult-favorite imported noodle brand known for its patented, 100-year-old legacy noodle recipe from Tainan, Taiwan. All of A-Sha’s noodles are simply made with wheat, salt and water, and receive a unique 18-hour air-drying technique (never fried or frozen).” This is a big (and healthier) departure from the familiar instant noodles which are fried. A-Sha noodles are made with finely sifted and fiber-rich whole wheat flour resulting in each serving having at least 10g of plant-based protein.

“Founded by Young Chang in 2015, A-Sha Foods USA is an AAPI-owned brand that has quickly become the go-to for healthier, more nutritious instant noodles. A-Sha’s signature air-dried noodles originated from a small factory in Tainan, Taiwan that began producing noodles with a century-old recipe in 1977. Starting in just one market in California a decade ago, A-Sha Foods USA is now available at some of the most wide- reaching retailers, including Amazon, Costco, Walmart, Target, T&T, Sobey’s and H-Mart. A-Sha Foods USA has been featured as one of the top 100 fastest growing private companies recognized by Inc. Magazines‘s Inc 5000 list 2020, 2021 and 2022, and selected as one of the Top Ten Taiwanese Instant Noodles Of All Time for more than five consecutive years.”

In addition to their best-selling noodles, they’re also known for their buzzy noodle collaborations with iconic brands like Hello Kitty and David Chang‘s Momofuku, and limited-edition pop culture noodle sets. The NBA Miami Heat’s Duncan Robinson is their Global Brand Ambassador. He discovered A-Sha Noodles in college as a healthful alternative to the ever-popular instant ramen. Since their introduction to the USA in 2015 A-Sha Noodles has aimed to consistently give back to their local communities by partnering with organizations throughout their local Los Angeles community and beyond.

A-Sha Noodles original product in the United States was the Vegan-friendly, Hakka Wide Noodles. They are air-dried (not fried) to seal in freshness, flavor and nutrients. They quickly reconstitute in boiling water.

Young Chang, A-Sha Foods USA’s President is our guest with a bowl of Hakka Wide Noodles in hand.

Show 537, August 5, 2023: A-Sha Foods USA with President Young Chang Part Two

Young Chang of A-SHA Foods

A-Sha Noodles is the cult-favorite imported noodle brand known for its patented, 100-year-old legacy noodle recipe from Tainan, Taiwan. All of A-Sha’s noodles are simply made with wheat, salt and water, and receive a unique 18-hour air-drying technique (never fried or frozen).” This is a big (and healthier) departure from the familiar instant noodles which are fried. A-Sha noodles are made with finely sifted and fiber-rich whole wheat flour resulting in each serving having at least 10g of plant-based protein.

“Founded by Young Chang in 2015, A-Sha Foods USA is an AAPI-owned brand that has quickly become the go-to for healthier, more nutritious instant noodles. A-Sha’s signature air-dried noodles originated from a small factory in Tainan, Taiwan that began producing noodles with a century-old recipe in 1977. Starting in just one market in California a decade ago, A-Sha Foods USA is now available at some of the most wide- reaching retailers, including Amazon, Costco, Walmart, Target, T&T, Sobey’s and H-Mart. A-Sha Foods USA has been featured as one of the top 100 fastest growing private companies recognized by Inc. Magazines‘s Inc 5000 list 2020, 2021 and 2022, and selected as one of the Top Ten Taiwanese Instant Noodles Of All Time for more than five consecutive years.”

In addition to their best-selling noodles, they’re also known for their buzzy noodle collaborations with iconic brands like Hello Kitty and David Chang‘s Momofuku, and limited-edition pop culture noodle sets. The NBA Miami Heat’s Duncan Robinson is their Global Brand Ambassador. He discovered A-Sha Noodles in college as a healthful alternative to the ever-popular instant ramen. Since their introduction to the USA in 2015 A-Sha Noodles has aimed to consistently give back to their local communities by partnering with organizations throughout their local Los Angeles community and beyond.

A-Sha Noodles original product in the United States was the Vegan-friendly, Hakka Wide Noodles. They are air-dried (not fried) to seal in freshness, flavor and nutrients. They quickly reconstitute in boiling water.

Young Chang, A-Sha Foods USA’s President continues as our guest with a tasty bowl of Hakka Wide Noodles in hand.

August 5: OTOTO, Spaghettini at Home, A-SHA Noodles

Podcasts

Segment One: Show Preview with Executive Producer & Co-Host Andy Harris
Segment Two: Restaurateur Courtney Kaplan of OTOTO, Echo Park, Los Angeles Part One
Segment Three: Restaurateur Courtney Kaplan of OTOTO, Echo Park, Los Angeles Part One
Segment Four: Cary Hardwick, Managing Partner, Spaghettini Restaurant, Seal Beach Part One
Segment Five: Cary Hardwick, Managing Partner, Spaghettini Restaurant, Seal Beach Part Two
Segment Six: A-Sha Foods USA with President Young Chang Part One
Segment Seven: A-Sha Foods USA with President Young Chang Part Two
Segment Eight: Chef & Co-Host Andrew Gruel with “Ask the Chef”

Andy Harris, Executive Producer and Co-host previews the show.

OTOTO in Echo Park operated by the dynamic team of Courtney Kaplan and Chef Charles Namba (wife and husband) is Los Angeles’ premier sake bar, the little brother to Tsubaki located next door. It opens at 5:00 p.m. nightly and it’s walk-ins only. OTOTO, launched in 2019, offers 50 plus sakes by the glass along with an enticing full menu of creative and classic Japanese dishes. OTOTO was the recipient in Chicago at Lyric Opera on June 5th of The James Beard Foundation’s prestigious award for “Outstanding Wine and Other Beverages Program.” This is the first time the award has been extended to include “Other Beverages.” Quite an impressive honor for Los Angeles, California and Courtney Kaplan & Chef Charles Namba. Courtney Kaplan joins us to tell us a bit about the joys of sake and the experience at OTOTO.

Spaghettini Restaurant in Seal Beach is celebrating their 35th Anniversary this year. “Since its inception in 1988, business partners, Laurie Sisneros and Cary Hardwick, have grown Spaghettini to be one of the top restaurants and entertainment lounges in the country. Spaghettini has had hundreds of incredible artists grace their stage. Dave Koz, Poncho Sanchez, John Mayall, and Kenny Loggins are just some of the well-known artists who have played here, along with some extraordinary local talent. Headed by Executive Chef Victor Avila, Spaghettini features fine contemporary Italian cuisine, craft cocktails, and world-class live jazz. To celebrate 35 years of providing Southern California with award-winning dining and best-in-class live jazz on their stage, Spaghettini has published a new coffee table cookbook, “Spaghettini at Home, 35 Years of Music, Cuisine & Cocktails.”” Spaghettini’s Co-Founder, Cary Hardwick, joins us to share the rich, 35-year history of Spaghettini.

A-Sha Noodles is the cult-favorite imported noodle brand known for its patented, 100-year-old legacy noodle recipe from Tainan, Taiwan. All of A-Sha’s noodles are simply made with wheat, salt and water, and receive a unique 18-hour air-drying technique (never fried or frozen). This is a big (and healthier) departure from the familiar instant noodles which are fried. A-Sha noodles are made with finely sifted and fiber-rich whole wheat flour resulting in each serving having at least 10g of plant-based protein. Founded by Young Chang in 2015, A-Sha Foods USA is an AAPI-owned brand that has quickly become the go-to for healthier, more nutritious instant noodles. A-Sha’s signature air-dried noodles originated from a small factory in Tainan, Taiwan that began producing noodles with a century-old recipe in 1977. Starting in just one market in California a decade ago, A-Sha Foods USA is now available at some of the most wide-reaching retailers, including Amazon, Costco, Walmart, Target, T&T, Sobey’s and H-Mart. Young Chang, A-Sha Foods USA’s President is our guest with a bowl of Hakka Wide Noodles in hand.

Our own Chef Andrew Gruel, the menu-maker behind the full-service Calico Fish House (in the Sunset Beach area of Huntington Beach) and also the founder and pizzaiola of Big Parm (New Jersey-style pizza) located in the Mess Hall in Tustin provides another timely and informative “Ask the Chef” segment where he responds to listeners’ thoughtful inquiries. Chef Andrew has just returned from a stay in Portugal particularly known for their outstanding seafood and wine. Chef Andrew will temp us with descriptions of some popular Portuguese dishes including Caldo Verde, Portuguese Cod Fish, Fried Cod Cakes and Grilled Sardines.

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

Courtney Kaplan of Tsubaki and Otono

OTOTO in Echo Park is operated by the dynamic team of Courtney Kaplan and Chef Charles Namba (wife and husband) is Los Angeles’ premier sake bar, the little brother to Tsubaki located next door. It opens at 5:00 p.m. nightly and it’s walk-ins only.

OTOTO, launched in 2019, offers 50 plus sakes by the glass with an enticing full menu of creative and classic Japanese dishes. A standout item is the Chicken Katsu Sando which is a fried chicken sandwich with snowy cabbage, pickled jalapenos, katsu sauce, kewpie and served on toasted milk bread.

OTOTO was the recipient of The James Beard Foundation’s prestigious award for “Outstanding Wine and Other Beverages Program” presented in Chicago at Lyric Opera on June 5th. This is the first time the award has been extended to include “Other Beverages.” Quite an impressive honor for Los Angeles, California and Courtney Kaplan & Chef Charles Namba.

Courtney Kaplan joins us to tell us a bit about sake and the guest experience at OTOTO.

Cary Hardwick of Spaghettini

Spaghettini Restaurant in Seal Beach is celebrating their 35th Anniversary this year. “Since its inception in 1988, business partners, Laurie Sisneros and Cary Hardwick, have grown Spaghettini to be one of the top restaurants and entertainment lounges in the country. Spaghettini has had hundreds of incredible artists grace their stage. Dave Koz, Poncho Sanchez, John Mayall, and Kenny Loggins are just some of the well-known artists who have played here, along with some extraordinary local talent. Headed by Executive Chef Victor Avila, Spaghettini features fine contemporary Italian cuisine, craft cocktails, and world-class live jazz.”

“To celebrate 35 years of providing Southern California with award-winning dining and best-in-class live jazz on their stage, Spaghettini has published a new cookbook, “Spaghettini at Home, 35 Years of Music, Cuisine & Cocktails.”

“Speaking also for his partner Laurie Sisneros, Spaghettini’s co-founder Cary Hardwick says, “35 years ago, we had an idea. We wanted to create something special. Not just a great restaurant, but something resembling a home away from home. A place where family and friends could gather for an evening, and where food, drink, and music blend perfectly to captivate the senses.””

“Focused on their long-time relationships with the world-class jazz musicians that have graced Spaghettini’s stage over the past three decades plus, the new cookbook showcases 11 of these artists. Each chapter starts with Cary’s and Laurie’s stories of those relationships, along with recipes of the artists’ favorite Spaghettini dishes and cocktails. To help users of the cookbook set the mood when recreating “a night out at Spaghettini” at home, QR codes are included at the start of each chapter to access curated playlists of the artists’ music.”

“The book contains 75 recipes, including appetizers, salads, sides, entrees, desserts, and cocktails. It includes favorites that have been served for 35 years as well as specialties that Executive Chef Victor Avila has created during his 30-year relationship with Spaghettini.”

Spaghettini’s Co-Founder, Cary Hardwick, joins us to share the rich, 35-year history of Spaghettini.

Young Chang of A-SHA Foods

A-Sha Noodles is the cult-favorite imported noodle brand known for its patented, 100-year-old legacy noodle recipe from Tainan, Taiwan. All of A-Sha’s noodles are simply made with wheat, salt and water, and receive a unique 18-hour air-drying technique (never fried or frozen).” This is a big (and healthier) departure from the familiar instant noodles which are fried. A-Sha noodles are made with finely sifted and fiber-rich whole wheat flour resulting in each serving having at least 10g of plant-based protein.

“Founded by Young Chang in 2015, A-Sha Foods USA is an AAPI-owned brand that has quickly become the go-to for healthier, more nutritious instant noodles. A-Sha’s signature air-dried noodles originated from a small factory in Tainan, Taiwan that began producing noodles with a century-old recipe in 1977. Starting in just one market in California a decade ago, A-Sha Foods USA is now available at some of the most wide- reaching retailers, including Amazon, Costco, Walmart, Target, T&T, Sobey’s and H-Mart. A-Sha Foods USA has been featured as one of the top 100 fastest growing private companies recognized by Inc. Magazines‘s Inc 5000 list 2020, 2021 and 2022, and selected as one of the Top Ten Taiwanese Instant Noodles Of All Time for more than five consecutive years.”

In addition to their best-selling noodles, they’re also known for their buzzy noodle collaborations with iconic brands like Hello Kitty and David Chang‘s Momofuku, and limited-edition pop culture noodle sets. The Miami Heat’s Duncan Robinson is their Global Brand Ambassador. He discovered A-Sha Noodles in college as a healthful alternative to the ever-popular instant ramen. Since their introduction to the USA in 2015 A-Sha Noodles has aimed to consistently give back to their local communities by partnering with organizations throughout their local Los Angeles community and beyond.

A-Sha Noodles original product in the United States was the Vegan-friendly, Hakka Wide Noodles. They are air-dried (not fried) to seal in freshness, flavor and nutrients. They quickly reconstitute in boiling water.

Young Chang, A-Sha Foods USA’s President is our guest with a bowl of Hakka Wide Noodles in hand.

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

Our own Chef Andrew Gruel, the menu-maker behind the full-service Calico Fish House (in the Sunset Beach area of Huntington Beach) and also the founder and pizzaiola of the fast-casual Big Parm (New Jersey-style pizza) located in the Mess Hall in Tustin provides another timely and informative Ask the Chef segment where he responds to listeners’ thoughtful inquiries.

Chef Andrew has just returned from a stay in Portugal particularly known for their seafood and wine. We’ll hear about some popular Portuguese dishes including Caldo Verde, Portuguese Cod Fish, Fried Cod Cakes and Grilled Sardines.

Podcasts

Segment One: Show Preview with Executive Producer & Co-Host Andy Harris
Segment Two: Restaurateur Courtney Kaplan of OTOTO, Echo Park, Los Angeles Part One
Segment Three: Restaurateur Courtney Kaplan of OTOTO, Echo Park, Los Angeles Part One
Segment Four: Cary Hardwick, Managing Partner, Spaghettini Restaurant, Seal Beach Part One
Segment Five: Cary Hardwick, Managing Partner, Spaghettini Restaurant, Seal Beach Part Two
Segment Six: A-Sha Foods USA with President Young Chang Part One
Segment Seven: A-Sha Foods USA with President Young Chang Part Two
Segment Eight: Chef & Co-Host Andrew Gruel with “Ask the Chef”

Show 234, July 29, 2017: Journalist Al Mancini, Las Vegas Review-Journal Continues…

Al ManciniJournalist Al Mancini is well-known in Las Vegas hospitality circles. He’s been reviewing restaurants there for over 15 years. In 2011 he co-created the first edition of the definitive Las Vegas dining guideEating Las Vegas – The 50 Essential Restaurants. Late last year he joined the Las Vegas Review-Journal as a staff writer primarily covering the food, restaurant and libations beat.

We resume our insider’s chat with Al about Vegas foodie news of note. We finish our Downtown update with Al’s profile of the Downtown Container Park. It has a giant Praying Mantis at the entrance that periodically shoots fire out of its mouth. Only is Las Vegas…For food (and a view) he suggests The Perch located on the top corner of the complex.

Look for Al’s new weekly column in the Review-Journal highlighting worthwhile Downtown events, including food.

Al shares his thoughts on the arrival of culinary celebrity David Chang’s Momofuku (and Milk Bar) at The Cosmopolitan. Momofuku will soon launch in Los Angeles.

 

Show 177, June 25, 2016: Brock Radke, Managing Editor, Las Vegas Weekly

Brock Radke of Las Vegas WeeklyJournalist Brock Radke is no stranger to the SoCal Restaurant Show. He’s a genuine Las Vegas insider.

Brock is Managing Editor of Las Vegas Weekly and has been covering Las Vegas for more than 15 years. He joins us for a long overdue update on the dynamic Las Vegas dining scene. First up is an update on The Strip.

The big news is on The Strip is that David Chang’s Momofuku is coming to The Cosmopolitan. Also the former Monte Carlo is being rebranded, renovated and split into two luxury properties. One luxury property will be the trendy NoMad Hotel from Manhattan including the NoMad restaurant from Chef Daniel Humm. Also on the site will be Mario Batali’s Italian food emporium, Eataly, long-rumored to be coming to Las Vegas but in a different location.

Las Vegas is also welcoming their first major league sports franchise. NHL Hockey is coming to the new T-Mobile Arena (just off The Strip) in 2017! They already have over 14,000 deposits for season tickets so it’s obvious The City is ready!

Show 121, May 9, 2015: Francis Garcia and Sal Basille, “Pizza Masters”

Francis Garcia and Sal Basille“Pizza Masters” Francis Garcia and Sal Basille (also cousins) opened Artichoke Basille’s on 14th Street in Manhattan in 2008 and immediately scored glowing reviews in the New York Times, New York Post and New York Magazine. They represent the 5th generation of their families in the restaurant business.

Chef David Chang, Keith Richards, Leonardo DiCaprio, Drew Barrymore and Martin Scorsese are all fans. They’ve expanded Artichoke to six locations (in New York and Berkeley, CA), launched a frozen pizza line, and are hosts of Cooking Channel’s Pizza Masters.”

Their new cookbook is Staten Italy: Nothin’ but the Best Italian – American Classics, from Our Block to Yours. “The delicious Italian-American comfort food we all remember, love and crave, from the owners of the Legendary Artichoke Pizza.”

Fran and Sal are our guests.

Show 55, January 4, 2013: Chef Ivan Orkin, The Ramen Authority Continues…

Ivan Ramen in New York City and TokyoChef Ivan Orkin returns to continue his fascinating story.

International food authority Anthony Bourdain (CNN’s “Parts Unknown”) had this to say about Ivan Orkin :
“What Ivan Orkin does not know about noodles is not worth knowing.”

Ivan Orkin has told his story in the newly published Ivan Ramen – Love, Obsession, and Recipes from Tokyo’s Most Unlikely Noodle Joint. It’s both a memoir and a cookbook. Chef Ivan shares more than forty recipes including the complete, detailed recipe for his signature Shio Ramen.

Celebrity Chef David Chang of the Momofuku restaurant empire in New York wrote the hilarious forward.

Ivan discusses his carefully researched recipe for Shio Ramen. It’s all carefully detailed in the book with nothing missing!

January 4: Bill Esparza, Brian Thorson, Sean E. Brown, Ivan Orkin, Jesus Sanchez, Robert Schueller

Podcasts

Segment One: Host Jet Tila and Producer Andy Harris
Segment Two: Bill Esparza, The Mexican Food Maestro and Street Gourmet LA Blog
Segment Three: Brian Thorson, Brewmaster, Haven Gastropub + Brewery
Segment Four: Sean E. Brown, Executive Chef, ESPN Zone of Anaheim
Segment Five: Chef Ivan Orkin, The Ramen Authority Part One
Segment Six: Chef Ivan Orkin, The Ramen Authority Part Two
Segment Seven: Chef Jesus Sanchez CEC, Culinary Arts Institute, Los Angeles Mission College
Segment Eight: Robert Schueller, The Produce Guru, Melissa’s / World Variety Produce

We’re starting off 2014 with a bang. Tune-in…

Chef Jet and Producer Andy preview the show.

We have the fascinating story of a middle-aged chef from New York who ventured to Japan to find himself, opened a modest ramen shop in a Tokyo suburb, and became a huge culinary celebrity in Japan! Bill Esparza is also with us, the Mexican Food Maestro and the unofficial Ambassador to the foods of Baja. Also a look at the truly affordable culinary arts program at Los Angeles Mission College, part of the Community College system.

Bill EsparzaThe 16th Annual Los Angeles Times Travel Show returns to the West Hall of the L.A. Convention Center on January 18 & 19. Our favorite Mexican Food Maestro, Bill Esparza, of the Street Gourmet LA blog is with us to preview his activities at the show.

Bill has cooking demos on the Flavors of the World Stage on Saturday at 3:00 p.m. and on Sunday at 11:00 a.m. The Sunday demo he is doing with Mariana Oviedo who represents the 2nd generation of the acclaimed Guerrerense food cart in Ensenada, Mexico started by her mother, Sabina Bandera in 1962.

Brian Thorson of Haven Gastropub and BreweryHaven Gastropub + Brewery in Old Pasadena has a new brewmaster, Brian Thorson, who has been with them for a year now gaining significant acclaim from area craft beer enthusiasts. Previously in Northern California Brian created quite a following at Drake’s and Trumer Pils.

Brian brews for both Havens as well as a few select wholesale accounts. There are typically some 12 Haven styles at any given moment but that varies by season.

A current standout is El Barista Rojo brewed with Portola Coffee Lab coffee (added during conditioning.) Also of particular note is the Hops, Inc. This IPA showcases hop flavor and aroma without bitterness.

Sean Brown of the ESPN Zone in AnaheimThe ESPN Zone in Anaheim in Downtown Disney is the last of the ESPN Zones so it’s a special place. ESPN television and radio is owned by Disney and its an enormous profit center for the parent corporation.

Besides being the primo sports viewing complex of choice in the area there is a welcome new direction in the food. The new executive chef, Sean E. Brown, is committed to serving the best in homestyle American comfort food. Let’s talk about the brined pork chop special for instance.

Chef Sean spent ten years cooking in Hawaii before returning to the mainland so fresh and local is part of his repertoire! He wants to be part of the community and especially welcomes Orange County locals to stop-by and say hello.

Look for a new lunch menu in the near future. Currently they offer an all-day menu.

Ivan Orkin of Ivan RamenIn 2007, Chef Ivan Orkin, a middle-aged Jewish guy from Long Island, did something crazy. In the food-zealous, insular megalopolis of Tokyo, Ivan opened a ramen shop. He had never launched a restaurant previously.

He was a foreigner trying to make a name for himself in a place that is fiercely opinionated about ramen. At first customers came because they were simply curious. Word then spread quickly about Ivan’s handmade noodles, clean and complex broth, and thoughtfully prepared toppings.

Soon enough Chef Ivan became a culinary celebrity in Japan. Fame in Japan begat his own best-selling brand of premium instant ramen.

Ivan Ramen in New York City and TokyoToday there are two busy Ivan Ramen locations in Tokyo and the new Ivan Ramen Slurp Shop in Manhattan. Ivan Ramen New York, a full-service Japanese restaurant, will open in the next couple of months.

International food authority Anthony Bourdain (CNN’s “Parts Unknown”) had this to say about Ivan Orkin :
“What Ivan Orkin does not know about noodles is not worth knowing.”

Ivan Orkin has told his story in the newly published Ivan Ramen – Love, Obsession, and Recipes from Tokyo’s Most Unlikely Noodle Joint. It’s both a memoir and a cookbook. Chef Ivan shares more than forty recipes including the complete, detailed recipe for his signature Shio Ramen.

Celebrity Chef David Chang of the Momofuku restaurant empire in New York wrote the hilarious forward.

Where can you go to culinary school locally, get a solid foundation, and not be in debt for the rest of your life?

Jesus Sanchez of the Culinary Arts Institute at Los Angeles Mission CollegeCertified Executive Chef Jesus Sanchez, a Culinary Instructor at the Culinary Arts Institute at Los Angeles Mission College in Sylmar for 11 years, is with us with all the key 411.

Their Culinary Arts Institute is housed in a new 85,000 sq. ft. building with 6 classrooms, a demonstration lab/classroom and 7 impressive kitchen lab classrooms.

They offer both an Associate in Arts Degree in Culinary Arts and an Associate in Arts Degree in Restaurant Management. In addition there are Certificate Programs for Achievement in Culinary Arts, Baking & Patisserie, and Restaurant Management.

With the new year what’s in season with local fruits and vegetables?

Robert Schueller of Melissa's World Variety ProduceOur resident produce guru, Robert Schueller of Melissa’s World Variety Produce, is back with us to highlight what’s best of the season right now.

We’ll talk Korean Pears, Cocktail Grapefruit, Meyer Lemons, Key Limes, Dutch Yellow Potatoes, Padron Peppers, Baby Brussels Sprouts and Kale Sprouts.

Podcasts

Segment One: Host Jet Tila and Producer Andy Harris
Segment Two: Bill Esparza, The Mexican Food Maestro and Street Gourmet LA Blog
Segment Three: Brian Thorson, Brewmaster, Haven Gastropub + Brewery
Segment Four: Sean E. Brown, Executive Chef, ESPN Zone of Anaheim
Segment Five: Chef Ivan Orkin, The Ramen Authority Part One
Segment Six: Chef Ivan Orkin, The Ramen Authority Part Two
Segment Seven: Chef Jesus Sanchez CEC, Culinary Arts Institute, Los Angeles Mission College
Segment Eight: Robert Schueller, The Produce Guru, Melissa’s / World Variety Produce

Show 8: December 1, 2012: Jason Kessler of Food Republic and Bon Appetit Part One

Jason spent his Thanksgiving at the inaugural Margaret River Gourmet Escape in Western Australia. Some of the biggest names in international celebrity chefdom were there including Rene Redzepi of Noma in Copenhagen consistently rated as the number one restaurant in the World and David Chang of the New York-based Momofuku restaurant empire who now has a restaurant in Sydney.

The VIP Opening Night Party was held on the sand at Smith Beach with a backdrop of rolling waves.