Show 561, January 20, 2024: Long Beach Black Restaurant Week with Organizer Chef Qiana Mafnas of Axiom Kitchen

Qiana Mafras of Axiom Kitchen Smoked Meats & BBQ

“Long Beach residents and visitors alike are in for a treat as over two dozen Black-owned local restaurants and food businesses will offer special menu items and special pricing when the 3rd annual Long Beach Black Restaurant Week returns January 21-28, 2024.”

“Organized by Axiom Kitchen and fiscally sponsored by 501(c)3 non-profit NoahS’s Arc, owner Qiana Mafnas felt that in addition to encouraging local “foodies” to enjoy what the expanding Long Beach Black culinary community has to offer, events like these support the local economy and put “butts in seats” of our valued restaurants and food retailers and home-based businesses.”

Executive Chef Qiana Mafnas of Axiom Kitchen joins us with all the tasty details of the upcoming Long Beach Black Restaurant Week.

“There are no tickets or passes to purchase. Food lovers are invited to dine-in, take-out or have featured items delivered from their favorite restaurants, or order from the websites of various pop-ups or home cottage businesses for pick-up. Participating restaurants, food businesses and offers can be found on the website.”

“Owners Ian and Qiana Mafnas of Axiom Kitchen are a husband and wife pitmaster / executive chef team, that have over 20 years of restaurant experience between the two of them. Ian has been developing his love for smoking meats over a period of eight years, and Qiana has worked in some of the finest restaurants in California. They share their experience as well as their love for smoking meats and cooking with their community.”

Show 532, July 1, 2023: Executive Chef Andie Hubka, Cork & Fork, Indio, CA Part Two

Andie Hubka of Platinum Hospitality Group

Cork & Fork restaurant in Indio was born out of their Cooking School, Cooking with Class. What started as a weekly get together on Wednesday evenings inside the cooking school featured small plates and wines by the glass. Each week the list of attendees grew and grew until Executive Chef Andie Hubka was turning away more people than she could seat. The empty space next door suddenly became very appealing!

A big move to a new location in 2023 saw the addition of twice the seating, a full bar and private dining rooms. The rest as they say, is history!”

This is casual fine dining at its best. The menu features creative small plates ranging from classic comfort to exotic fusion. Chef Andie uses the highest quality ingredients and shops locally, organically and sustainable whenever possible. Cork & Fork’s Mix, Match, Share & Enjoy philosophy allows you to choose your own adventure and order many small plates to share, or let the chef choose for you if you’d like with their Seasonal Tasting Menu.”

“Andie Hubka is the award winning Executive Chef and Owner of three acclaimed restaurants – Cork & Fork, Heirloom Craft Kitchen in Indio and the recently opened Tu Madres Cantina & Grill (located next door to Heirloom). Andie was named “Chef of the Year” by Palm Springs Life Magazine for her work at her beloved cooking school, Cooking with Class, and has since gone on to open her exceptional restaurant Cork & Fork, which has earned top honors including Best New Restaurant in 2013 in the prestigious ‘My Desert’ poll.”

“A teacher at heart, Andie staffs her kitchens with students from the La Quinta High School Culinary Program, in partnership with the school, creating the Desert’s first paid culinary internship program that has successfully graduated 6 years of students in to the local culinary workforce and beyond.”

Chef Andie Hubka takes a further break from her busy kitchens to continue with us.

Show 523, April 29, 2023: Executive Chef Jayson Kanekoa, Waikoloa Beach Marriott Resort

Jason Kanekoa of the Marriott Waikoloa Beach Resort

Executive Chef Jayson Kanekoa heads the Waikoloa Beach Marriott Resort’s progressive culinary program overseeing all food and beverage outlets, including the signature Hawaii Calls restaurant. His expertise permeates all the resort’s restaurant and catering menus. Chef Jayson is the Host Chef for the Big Island Chocolate Festival. Unusually 95 per cent of the Waikoloa Beach Marriott Resort’s food and beverage offerings are locally sourced.

“Chef Jason attributes his passion for fresh, locally influenced cuisine to his upbringing in Kukuihaele on the Big Island of Hawaii. He attended the culinary program at Kapiolani Community College on Oahu before honing his culinary talents at the 297-room Waikoloa Beach Marriott Resort & Spa. Kanekoa climbed the ranks to his position today from his entry as a cook’s helper in 1986, to becoming a supervisor, to being named Executive Sous Chef in 2000.” He was promoted to Executive Chef in 2014.” 

Chef Jason Kanekoa joins us with a freshly brewed cup of hand-selected Kona Coffee in hand.

Show 448, October 23, 2021: Chef Mike Minor, Executive Chef, La Jolla Beach and Tennis Club Part One

Mike Minor of the Marine Room

Chef Mike Minor is probably already familiar to listeners of the show because he’s been a regular guest over the years in his previous position as the long-time Executive Chef of Mary Sue Milliken’s and Susan Feniger’s Border Grill Las Vegas at the Mandalay Bay Resort. Chef Mike was also principally responsible for creating the original menu at sister establishment, BBQ Mexicana, a popular fast-casual operation located across the corridor from Border Grill Las Vegas.

Last year Chef Mike relocated to San Diego and now is at the culinary helm of the landmark La Jolla Beach & Tennis Club overseeing The Marine Room, The Shores Restaurant (at the adjacent La Jolla Shores Hotel) and all banquets at both properties. He succeeds now retired (and revered) Chef Bernard Guillas who was the well-traveled and very prominent Executive Chef (graciously representing the San Diego culinary community globally) there for an incredible 27 years!

“For generations of San Diegans, the “Seahorse” symbol of The Marine Room has long stood for its dramatic on-the-surf location and award-winning cuisine. Considering this rare blend of culinary excellence, uncompromising service and beachfront setting, it’s no wonder The Marine Room has become a true San Diego landmark. Simply stated, this is fine dining at its finest.”

“Opened in 1941, The Marine Room quickly became famous as pounding surf created dramatic displays against the restaurant’s windows. For 80 years, celebrities, world figures, residents, and visitors have made it a habit to enjoy the spectacular panoramic views of the Pacific and exceptional and innovative cuisine. When dining at The Marine Room you’re not reserving a table – you’re joining an 80-year tradition.”

“The Shores Restaurant at The La Jolla Shores Hotel is “where beachside beauty meets the perfect bite.” Step straight from the sands to The Shores. Bring family and friends to experience an airy and beachy vibe for lunch, dinner or a refreshing cocktail, on their oceanfront patio. The Shores welcomes you to sample fresh seafood and a sustainable, California coastal-inspired menu.” “

“Dine among the waves and savor views of La Jolla Cove and the Pacific blue, along with delicious dishes made from farm-fresh ingredients, courtesy of the best local providers in San Diego and beyond. Pair your meal with properly-mixed cocktails, craft beers, or local wines.”

“Chef Mike Minor wows guests with local favorites like his Ahi Tuna Wontons, Black Mussel Steamers, Baja Fish Tacos, Poke Bowls and Craft Burgers. The Shores Restaurant’s seasonal menus offer something special for every palate.”

Both The Marine Room and The Shores Restaurant will be serving for Thanksgiving gatherings on Thursday, November 25th.

Chef Mike Minor joins us with oyster shucking knife in hand.

Show 448, October 23, 2021: Chef Mike Minor, Executive Chef, La Jolla Beach and Tennis Club Part Two

Mike Minor of the Marine Room

Chef Mike Minor is probably already familiar to listeners of the show because he’s been a regular guest over the years in his previous position as the long-time Executive Chef of Mary Sue Milliken’s and Susan Feniger’s Border Grill Las Vegas at the Mandalay Bay Resort. Chef Mike was also principally responsible for creating the original menu at sister establishment, BBQ Mexicana, a popular fast-casual operation located across the corridor from Border Grill Las Vegas.

Last year Chef Mike relocated to San Diego and now is at the culinary helm of the landmark La Jolla Beach & Tennis Club overseeing The Marine Room, The Shores Restaurant (at the adjacent La Jolla Shores Hotel) and all banquets at both properties. He succeeds now retired (and revered) Chef Bernard Guillas who was the well-traveled and very prominent Executive Chef (graciously representing the San Diego culinary community globally) there for an incredible 27 years!

“For generations of San Diegans, the “Seahorse” symbol of The Marine Room has long stood for its dramatic on-the-surf location and award-winning cuisine. Considering this rare blend of culinary excellence, uncompromising service and beachfront setting, it’s no wonder The Marine Room has become a true San Diego landmark. Simply stated, this is fine dining at its finest.”

“Opened in 1941, The Marine Room quickly became famous as pounding surf created dramatic displays against the restaurant’s windows. For 80 years, celebrities, world figures, residents, and visitors have made it a habit to enjoy the spectacular panoramic views of the Pacific and exceptional and innovative cuisine. When dining at The Marine Room you’re not reserving a table – you’re joining an 80-year tradition.”

“The Shores Restaurant at The La Jolla Shores Hotel is “where beachside beauty meets the perfect bite.” Step straight from the sands to The Shores. Bring family and friends to experience an airy and beachy vibe for lunch, dinner or a refreshing cocktail, on their oceanfront patio. The Shores welcomes you to sample fresh seafood and a sustainable, California coastal-inspired menu.”

“Dine among the waves and savor views of La Jolla Cove and the Pacific blue, along with delicious dishes made from farm-fresh ingredients, courtesy of the best local providers in San Diego and beyond. Pair your meal with properly-mixed cocktails, craft beers, or local wines.”

“Chef Mike Minor wows guests with local favorites like his Ahi Tuna Wontons, Black Mussel Steamers, Baja Fish Tacos, Poke Bowls and Craft Burgers. The Shores Restaurant’s seasonal menus offer something special for every palate.”

Both The Marine Room and The Shores Restaurant will be serving for Thanksgiving gatherings on Thursday, November 25th.

Chef Mike Minor continues with us with fish scaler knife in hand.

Show 418, March 27, 2021: Executive Chef Michael Rossi, The Ranch Restaurant, Anaheim

Michael Rossi of the Ranch Restaurant and Saloon

The Ranch Restaurant in Anaheim is, again, available for full service dine-in for lunch and dinner on an open-air patio and with inside dining (at a reduced capacity) with proper social distancing between tables. To-Go meals are also on the menu.

The Ranch Restaurant features true American regional cuisine. It’s cooking from scratch with the finest ingredients possible to capture the rustic style of wine country and the freshest flavors of the farm. The Ranch honors California’s great ranches, farms and dairies, the artisan bread bakers and cheese and wine makers. Their seasonally driven menu showcases the freshest produce in season – as nature intended. The emphasis is on farm to table, fresh organically grown fruits and vegetables from local farms and from The Ranch’s own ranch in the Santa Ana Mountains.”

“In the kitchen, brothers Michael Rossi (Executive Chef) and Dave Rossi (Pastry Chef) create menus that journey between classic dishes and elevated interpretations of global fare.”

Executive Chef Michael Rossi joins us from The Ranch.

Show 403, December 12, 2020: The Raymond 1886 with Chef Jonathan Quintana and General Manager Andrew Bugreyev Part One

Andrew Bugreyev and Executive Chef Jonathan Quintana of the Raymond 1886The Raymond 1886 (restaurant) is a living example of Pasadena’s colorful past and carries on the city’s great traditions of craftsman architecture and unparalleled hospitality.” Under State of California guidelines The Raymond 1886 is currently open for takeout & delivery of the food menu as well as specialty cocktails.”

“The Raymond 1886 offers an innovative and contemporary menu in a historic setting, featuring the finest quality ingredients and a dedication to superior service.”

“The dining menu showcases their curated classic American cuisine featuring global influences. Utilizing a mix of contemporary and classic cooking techniques, Executive Chef Jonathan Quintana combines familiar ingredients with an exotic flair.”

“Hidden and tucked away inside, guests can celebrate, sip and savor at The Raymond’s internationally acclaimed cocktail bar, 1886. Accompanied by 1886’s signature handcrafted cocktails, their award-winning Wine List features a special selection of domestic and international varietals from both premier and boutique wineries.”

General Manager Andrew Bugreyev and Executive Chef Jonathan Quintana join us.

Show 403, December 12, 2020: The Raymond 1886 with Chef Jonathan Quintana and General Manager Andrew Bugreyev Part Two

Andrew Bugreyev and Executive Chef Jonathan Quintana of the Raymond 1886The Raymond 1886 (restaurant) is a living example of Pasadena’s colorful past and carries on the city’s great traditions of craftsman architecture and unparalleled hospitality.” Under State of California guidelines The Raymond 1886 is currently open for takeout & delivery.

The Raymond is offering a multi-course, Take-Out, Christmas Eve Dinner. Options are for 2 or 4 guests.

“The dining menu showcases their curated classic American cuisine featuring global influences. Utilizing a mix of contemporary and classic cooking techniques, Executive Chef Jonathan Quintana combines familiar ingredients with an exotic flair.”

“Hidden and tucked away inside, guests can celebrate, sip and savor at The Raymond’s internationally acclaimed cocktail bar, 1886. Accompanied by 1886’s signature handcrafted cocktails, their award-winning Wine List features a special selection of domestic and international varietals from both premier and boutique wineries.”

“In 1886, Walter Raymond, a Boston native, came to Pasadena and built The Raymond Hotel – a fabulous sunny destination for Easterners looking to escape harsh winter weather. On Easter Sunday in 1895, sparks from a chimney ignited the roof and the entire hotel burned to the ground in only 40 minutes.”

“Undaunted, Mr. Raymond built an even grander hotel with 300 rooms, along with a charming caretaker’s cottage. In the early years, Walter and his wife often stayed in the cottage when it wasn’t occupied by special guests. Gracious hosts, the Raymond’s entertained celebrities such as Charlie Chaplin, Tom Mix, and Buster Keaton, who visited and filmed in Pasadena in the roaring 1920s.”

“Sadly, in 1931, the Raymond Hotel was toppled by the Great Depression and the party was over. The hotel was razed to make room for residential development, and Walter and his wife moved into the cottage, where they lived until 1934.”

The caretaker’s cottage is now The Raymond 1886, and the timeless charm and spirit of this lovely Craftsman can be enjoyed by all.”

General Manager Andrew Bugreyev and Executive Chef Jonathan Quintana continue with us.

Show 393, October 3, 2020: Nick Echaore, Executive Chef, Heritage Barbecue, San Juan Capistrano

Nick Echaore of Heritage BarbecueBarbecue afficionados are overjoyed with the launch in August of Daniel and Brenda Castillo’s Heritage Barbecue in San Juan Capistrano. They have developed a fanatical following for their Central Texas-style barbecue (that’s cooked low and slow) served in Orange County at popular pop-ups at area craft breweries. Daniel has trained extensively with prominent Texas pitmasters at their respective establishments. Initially the all outdoor establishment is open Wednesday through Sunday and has the capacity to serve several hundred guests per day until the ‘cue runs out.

Pitmaster Danny’s accomplished Executive Chef is Nick Echaore. We’ll pull him away from the intensive pre-opening prep for an update.

Chef Nick has experience across all segments of front and back of house. He comes to Heritage Barbecue from a corporate career at Whole Foods (where he met Pitmaster Danny.) He also spent time at Marche Bacchus in Las Vegas.

Nick is responsible for working with Danny and Lennon (the in-house butcher) to set the menu, sourcing ingredients, recipe development for the creative sides, coordinating schedules with the kitchen team and lots more. He even works the busy order window (just in back) where you’ll see him expertly cutting and packaging the barbecue orders.

Heritage is well-known for their brisket, tri-tip, massive beef ribs, chicken, ribs and sausages. All the proteins are cooked using California White Oak in twin, 1,000 gallon offset smokers crafted by Harper Barbecue in Costa Mesa. Even the selection of from-scratch sides deserve praise. A standout is the Borracho Beans with tri-tip.

 

Show 388, August 29, 2020: Executive Chef Jonathan Blackford of Fork & Knife, Costa Mesa

Jonathan Blackford of A Restaurant and CDM RestaurantSince Executive Chef Jonathan Blackford departed A Restaurant (Newport Beach) and CdM Restaurant (Corona del Mar) to develop a food venture of his own he’s given a lot of thought to what the dining community really needs right now. The result is Fork & Knife scheduled to launch in Costa Mesa in October.

“Fork & Knife is actually three concepts in one and I believe that it speaks to current dining habits and what the public wants right now,” commented Chef Blackford, who has received much attention for the globally inspired, progressive menus he created as Executive Chef for River Jetty Restaurant Group over the past decade. “It has always been my goal to open a restaurant of my own, but the timing isn’t right for a full-service dining experience. What people want right now is a neighborhood place that offers fully prepared dinners, quick meals to carryout and quality products that you would find at a gourmet market – that’s what Fork & Knife aims to deliver.”

“Fork & Knife will offer inspired, seasonal, from-scratch fully prepared dishes, as well as retail-focused items such as fresh-made pastas, jams, sauces, dressings and more. The market will also feature many of Chef Blackford’s favorite artisan products, from a selection of olive oils, to vinegars and grains. The kitchen will offer freshly made grab-and-go items daily, ranging from sandwiches, prepared pastas, and easy-to-eat-on-the-go dishes.”

“I want to serve as an extension to the home kitchen by providing the freshest and most flavorful meals and dishes,” explained Chef Blackford. “There is nothing more comforting than a home-cooked meal enjoyed with family and friends, but with time being the biggest challenge in our lives, we’re handling the heavy lifting so those in our community don’t have to sacrifice quality.”

Chef Jonathan Blackford is our guest.