Show 386, August 15, 2020: Show Preview with Executive Producer & Co-Host Andy Harris

Anne Marie Panoringan is Voice of OC’s well-informed food columnist. She reports industry news, current events and trends. Panoringan’s prior efforts includes writing about food for 8 years at the OC Weekly in which she interviewed more than 330 chefs, restauranteurs and industry professionals for her weekly “On the Line” column. Anne Marie’s work has been recognized by the Orange County Press Club. Since outside or patio dine-in is now back in Orange County she has been making the rounds to observe the “new normal” in fresh-air dining. She joins us to share how OC restaurants are adapting while creatively surmounting numerous obstacles. Along the way Anne Marie also highlights some standout Brunch spots.

Rich Mead, Owner and Executive Chef of Farmhouse at Roger’s Gardens in Corona del Mar offers guests patio seating on a lush, garden setting for lunch and early dinner with an all-day menu. With over 4,000 square feet of al fresco dining, guests can relax outdoors while responsibly enjoying an award-winning cocktail or a seasonal, sustainably sourced meal. Also available is a diverse menu of takeout offerings in place including a Curbside Market with local ingredients and pantry staples, nourishing Family Meals and weekly Farmers Market Produce Boxes. Classic and signature cocktails are available for dine-in or curbside pickup courtesy of Chef de Swigs, Anthony Laborin and his team. We divert Rich Mead from his rounds at the Santa Monica Farmers Market for a chat.

Awen Winecraft officially started commercially in 2016 by winemakers Sean Hopkins and Tom Homewood. They had been producing small lots of hand-crafted hobby wine for over a decade, starting in California focusing primarily on red wines. After many years of honing their winemaking skills producing 4 to 16 barrels per year, Sean and Tom decided it was time to try to make a business of their passion. Sean moved to Southern Oregon in the summer of 2011 and began experimenting with the Rogue and Applegate AVA grapes, again, exclusively focused on red wines in the region, which offers an abundance of red wine grapes that they previously hadn’t used. They moved on to white wines in 2013, and worked on creating both 100% varietals as well as blends. Finally, after commuting up from the Bay Area roughly 30 times for winemaking duties, Tom packed up his family and made Southern Oregon his home in the summer of 2016 to help start Awen Winecraft.” Proprietors and Winemakers Sean Hopkins and Tom Homewood gently pull the cork on all that is Awen Winecraft for us.

Our own Chef Andrew Gruel of the Slapfish Restaurant Group provides another timely and informative “Ask the Chef” segment where Chef Andrew responds to listeners thoughtful inquiries. Chef Andrew is regularly updating us on the impact of the Covid-19 crisis in the hospitality field and what we, as diners, can do to support the very survival of restaurants. Dine-in is slowly, with multiple hiccups, starting to come back but with a lot of new rules that restrict guest counts. Alternately take-out/delivery when you can surely helps… The short season for fresh Hatch peppers from New Mexico’s Mesilla Valley is upon us. Hatch chiles are thick, meaty and rich in flavor. They are often called the world’s tastiest peppers and with good reason. Chef Andrew is a fan and offers some great tips for inspired cooking with Hatch chiles.

All of this and heaping helpings of extra deliciousness (with proper Social Distancing) on this week’s not-to-miss show

Play

Show 386, August 15, 2020: Executive Chef Rich Mead, Proprietor, Farmhouse at Roger’s Gardens Part One

Rich Mead of Farmhouse at Rogers GardensRich Mead, Owner and Executive Chef of Farmhouse at Roger’s Gardens, offers guests patio seating on a lush, garden setting for lunch and early dinner with an all-day menu. With over 4,000 square feet of al fresco dining, guests can relax outdoors while responsibly enjoying an award-winning cocktail or a seasonal, sustainably sourced meal.”

“Also available is a robust menu of takeout offerings including a Curbside Market with local ingredients and pantry staples, nourishing Family Meals and weekly Farmers Market Produce Boxes. Classic and signature cocktails are available for dine-in or curbside pickup courtesy of Chef de Swigs, Anthony Laborin and his team.”

Please note hours for Dine-in are currently 11:30 a.m. to 5:00 p.m. daily and for Takeout 11:30 a.m. to 7:00 p.m. Dinner Dine-in service to resume in the near future. Phone is 949.640.1415 for Reservations and Takeout.

Chef/Proprietor Rich Mead is our guest.

 

Play

Show 386, August 15, 2020: Executive Chef Rich Mead, Proprietor, Farmhouse at Roger’s Gardens Part Two

Rich Mead of Farmhouse at Rogers GardensRich Mead, Owner and Executive Chef of Farmhouse at Roger’s Gardens, offers guests patio seating on a lush, garden setting for lunch and early dinner with an all-day menu. With over 4,000 square feet of al fresco dining, guests can relax outdoors while responsibly enjoying an award-winning cocktail or a seasonal, sustainably sourced meal.”

“Also available is a robust menu of takeout offerings including a Curbside Market with local ingredients and pantry staples, nourishing Family Meals and weekly Farmers Market Produce Boxes. Classic and signature cocktails are available for dine-in or curbside pickup courtesy of Chef de Swigs, Anthony Laborin and his team.”

Please note hours for Dine-in are currently 11:30 a.m. to 5:00 p.m. daily and for Takeout 11:30 a.m. to 7:00 p.m. Dinner Dine-in service set to resume shortly. Phone is 949.640.1415 for Reservations and Takeout.

“During his 35 plus years of culinary expertise, Chef Rich Mead has cultivated relationships with the highest regarded, local sustainable farms, allowing him to create the freshest menus using locally sourced, seasonal ingredients and specially grown vegetables. In 2016, after years of planning, Chef Mead unveiled a unique and sustainable field-to-fork dining experience at Farmhouse, located within Roger’s Gardens. Nestled on over 6 acres in the garden-like setting, Farmhouse features exclusive wines, craft beers, signature cocktails, artisan refreshments and a healthy inspired seasonal cuisine.”

Chef & Proprietor Rich Mead continues with us.

 

Play

August 15: Anne Marie Panoringan, Farmhouse at Roger’s Gardens, Awen Winecraft

Podcasts

Segment One: Show Preview with Executive Producer & Co-Host Andy Harris
Segment Two: Anne Marie Panoringan, Voice of OC’s Food Columnist Part One
Segment Three: Anne Marie Panoringan, Voice of OC’s Food Columnist Part Two
Segment Four: Executive Chef Rich Mead, Proprietor, Farmhouse at Roger’s Gardens Part One
Segment Five: Executive Chef Rich Mead, Proprietor, Farmhouse at Roger’s Gardens Part Two
Segment Six: Awen Winecraft with Winemakers Sean Hopkins and Tom Homewood Part One
Segment Seven: Awen Winecraft with Winemakers Sean Hopkins and Tom Homewood Part Two
Segment Eight: Co-Host Chef Andrew Gruel of the Slapfish Restaurant Group with “Ask the Chef”

Anne Marie Panoringan is Voice of OC’s well-informed food columnist. She reports industry news, current events and trends. Panoringan’s prior efforts includes writing about food for 8 years at the OC Weekly in which she interviewed more than 330 chefs, restauranteurs and industry professionals for her weekly “On the Line” column. Anne Marie’s work has been recognized by the Orange County Press Club. Since outside or patio dine-in is now back in Orange County she has been making the rounds to observe the “new normal” in fresh-air dining. She joins us to share how OC restaurants are adapting while creatively surmounting numerous obstacles. Along the way Anne Marie also highlights some standout Brunch spots.

Rich Mead, Owner and Executive Chef of Farmhouse at Roger’s Gardens in Corona del Mar offers guests patio seating on a lush, garden setting for lunch and early dinner with an all-day menu. With over 4,000 square feet of al fresco dining, guests can relax outdoors while responsibly enjoying an award-winning cocktail or a seasonal, sustainably sourced meal. Also available is a robust menu of takeout offerings in place including a Curbside Market with local ingredients and pantry staples, nourishing Family Meals and weekly Farmers Market Produce Boxes. Classic and signature cocktails are available for dine-in or curbside pickup courtesy of Chef de Swigs, Anthony Laborin and his team. We divert Rich Mead from an area farmers market for a chat.

“Awen Winecraft officially started commercially in 2016 by winemakers Sean Hopkins and Tom Homewood. They had been producing small lots of hand-crafted hobby wine for over a decade, starting in California focusing primarily on red wines. After many years of honing their winemaking skills producing 4 to 16 barrels per year, Sean and Tom decided it was time to try to make a business of their passion. Sean moved to Southern Oregon in the summer of 2011 and began experimenting with the Rogue and Applegate AVA grapes, again, exclusively focused on red wines in the region, which offers an abundance of red wine grapes that they previously hadn’t used. They moved on to white wines in 2013, and worked on creating both 100% varietals as well as blends. Finally, after commuting up from the Bay Area roughly 30 times for winemaking duties, Tom packed up his family and made Southern Oregon his home in the summer of 2016 to help start Awen Winecraft.” Proprietors and Winemakers Sean Hopkins and Tom Homewood gently pull the cork on Awen Winecraft for us.

Our own Chef Andrew Gruel of the Slapfish Restaurant Group provides another timely and informative “Ask the Chef” segment where Chef Andrew responds to listeners thoughtful inquiries. Chef Andrew is regularly updating us on the impact of the Covid-19 crisis in the hospitality field and what we, as diners, can do to support the very survival of restaurants. Dine-in is slowly, with multiple hiccups, starting to come back but with a lot of new rules that restrict guest counts. Alternately Take-Out / Delivery when you can surely helps… The short season for fresh Hatch Peppers from New Mexico’s Mesilla Valley is upon us. Hatch chiles are thick, meaty and rich in flavor. They are often called the world’s tastiest peppers and with good reason. Chef Andrew is a fan and offers some great tips for inspired cooking with Hatch chiles.

Anne Marie Panoringan of Voice of OC at KLAA Studios holding a bottle of Hand Sanitizer from Blinking Owl DistilleryAnne Marie Panoringan is Voice of OC’s well-informed food columnist. She reports industry news, current events and trends. Panoringan’s prior efforts includes writing about food for 8 years at the OC Weekly in which she interviewed more than 330 chefs, restauranteurs and industry professionals for her weekly “On the Line” column. Anne Marie’s work has been recognized by the Orange County Press Club.

Since outside or patio dining is allowable in Orange County, Anne Marie has been making the rounds to observe the “new normal” in fresh-air dining. She joins us to share how OC restaurants are adapting while creatively surmounting numerous obstacles and still serving guests. Along the way Anne Marie also highlights some standout Brunch spots. Anne Marie also introduces us to the Orange County Bartenders Cabinet.

Anne Marie’s columns can be found on the Voice of OC’s Website. Click on the “Arts & Culture” tab on the top of the Home Page.

Rich Mead of Farmhouse at Rogers GardensRich Mead, Owner and Executive Chef of Farmhouse at Roger’s Gardens, offers guests patio seating on a lush, garden setting for lunch and early dinner with an all-day menu. With over 4,000 square feet of al fresco dining, guests can relax outdoors while responsibly enjoying an award-winning cocktail or a seasonal, sustainably sourced meal.

Also available is a robust menu of takeout offerings including a Curbside Market with local ingredients and pantry staples, nourishing Family Meals and weekly Farmers Market Produce Boxes. Classic and signature cocktails are available for dine-in or curbside pickup courtesy of Chef de Swigs, Anthony Laborin and his team.

Please note hours for Dine-in are currently 11:30 a.m. to 5:00 p.m. daily and for Takeout 11:30 a.m. to 7:00 p.m. Phone is 949.640.1415 for Reservations and Takeout.

“During his 35 plus years of culinary expertise, Chef Rich Mead has cultivated relationships with the highest regarded, local sustainable farms, allowing him to create the freshest menus using locally sourced, seasonal ingredients and specially grown vegetables. In 2016, after years of planning, Chef Mead unveiled a unique and sustainable field-to-fork dining experience at Farmhouse, located within Roger’s Gardens. Nestled on over 6 acres in the garden-like setting, Farmhouse features exclusive wines, craft beers, signature cocktails, artisan refreshments and a healthy inspired seasonal cuisine.”

Chef / Proprietor Rich Mead is our guest.

Tom Homewood and Sean Hopkins of Awen WinecraftAwen Winecraft officially started commercially in 2016 by winemakers Sean Hopkins and Tom Homewood. They had been producing small lots of hand-crafted hobby wine for over a decade, starting in California focusing primarily on red wines. After many years of honing their winemaking skills producing 4 to 16 Barrels per year, Sean and Tom decided it was time to try to make a business of their passion. Sean moved to Southern Oregon in the summer of 2011 and began experimenting with the Rogue and Applegate AVA grapes, again, exclusively focused on red wines in the region, which offers an abundance of red wine grapes that they previously hadn’t used. They moved on to white wines in 2013, and worked on creating both 100% varietals as well as blends.”

“Additionally, Sean and Tom were given the opportunity to manage a small boutique vineyard in 2014, which allowed them to really experience home winemaking ‘grape to glass’.

“Finally, after commuting up from the Bay Area roughly 30 times for winemaking duties, Tom packed up his family and made Southern Oregon his home in the summer of 2016 to help start Awen Winecraft.”

“Awen” is a celtic/druidic symbol describing the spark of creativity or divine inspiration or illumination.

“Working with Herb Quady, Brian Gruber, and Nichole Schulte at Barrel 42, we are bridging the gap from Hobbyist to professional, and are appreciative of their mentorship. We also appreciate all of the efforts of both the master growers that we work with, as well as the help and feedback we have received from other winemakers.”

Proprietors and Winemakers Sean Hopkins and Tom Homewood gently pull the cork on Awen Winecraft for us.

Andy Harris and Andrew Gruel at the Fifth Anniversary of the SoCal Restaurant Show at Melissas World Variety ProduceOur own Chef Andrew Gruel of the Slapfish Restaurant Group provides another timely and informative “Ask the Chef” segment where Chef Andrew responds to listeners thoughtful inquiries. Chef Andrew is regularly updating us on the impact of the Covid-19 crisis in the hospitality field and what we, as diners, can do to support the very survival of restaurants. Dine-in is slowly, with multiple hiccups, starting to come back but with a lot of new rules that restrict guest counts. Alternately Take-Out / Delivery when you can surely helps…

The short season for sourcing fresh Hatch peppers from New Mexico’s Mesilla Valley is upon us. Hatch Chiles are thick, meaty and rich in flavor. They are often called the world’s tastiest peppers and with good reason. Chef Andrew is a fan and offers some useful tips for inspired cooking with Hatch chiles.

Podcasts

Segment One: Show Preview with Executive Producer & Co-Host Andy Harris
Segment Two: Anne Marie Panoringan, Voice of OC’s Food Columnist Part One
Segment Three: Anne Marie Panoringan, Voice of OC’s Food Columnist Part Two
Segment Four: Executive Chef Rich Mead, Proprietor, Farmhouse at Roger’s Gardens Part One
Segment Five: Executive Chef Rich Mead, Proprietor, Farmhouse at Roger’s Gardens Part Two
Segment Six: Awen Winecraft with Winemakers Sean Hopkins and Tom Homewood Part One
Segment Seven: Awen Winecraft with Winemakers Sean Hopkins and Tom Homewood Part Two
Segment Eight: Co-Host Chef Andrew Gruel of the Slapfish Restaurant Group with “Ask the Chef”

Show 366, March 28, 2020: Show Preview with Executive Producer & Co-Host Andy Harris

It’s a disconcerting and confusing time for all of us and our “SoCal Restaurant Show” mission, until the Covid-19 crisis is abated, is to provide reliable and genuinely useful information on how the restaurant business is coping with the rapidly evolving events. With an emphasis on the health, safety and well-being of our listeners we’ll be detailing what the range of services restaurants can provide to their guests. Creativity is at the forefront. We’re keeping it upbeat…Thanks so very much for the highly positive response to last week’s restaurant guests.

Chefs and restaurateurs are the most generous people I know. In times of need they are always the very first in generously giving back and meaningfully supporting their communities. Truly remarkable…Right now restaurants urgently need our support to stay afloat. Kindly keep this in mind and please do what you possibly can to support a local restaurant….

As always, we greatly appreciate you being a part of our loyal listening audience. Truly couldn’t do it without the supportive & encouraging foodie community.

Amy and Craig Nickoloff of West Coast Prime MeatsIt’s an especially difficult time to navigate the supermarkets right now (particularly with “Social Distancing”) and you want fresh proteins of the highest quality to cook at home in addition to your ability to take advantage of restaurant delivery/takeout. West Coast Prime Meats supplies the top restaurants and hotels in Southern California. Responding to the crisis they are now selling to the public for the very first time with next day pickup in their Brea facility between 10:00 a.m. and 3:00 p.m. For information please call them Monday through Thursday from 7 a.m. to 3 p.m. You can conveniently obtain a wide range of superior proteins in case packs at fair prices with their usual wonderful customer service. Available are Beef, Grinds & Patties, Poultry, Pork and even Seafood. Their exemplary sanitary practices are way above Industry requirements. Call them to get an Inventory List emailed to you. 714.255.8560.

“A newcomer to the vibrant culinary scene that can be found in and around Newport Beach, BELLO by Sandro Nardone offers a combination of traditional authentic Italian food and modern dishes in a style similar to that served at the top restaurants in Italy. Born in a small town located between Rome and Naples, Chef Sandro comes from Atina, Italy, where he was raised in a family of chefs.” We nudge Chef Sandro away from his eye-catching, wood-burning pizza oven to tell us about his take-out & delivery menu. It includes his always popular, signature pizzas.

Jar, a modern chophouse in the heart of Los Angeles, commands the attention of Angelenos with the allure of Chef / Proprietor Suzanne Tracht’s familiar retro dishes from the American culinary repertoire. Since it’s debut in 2002, Jar’s devoted fans return again and again to enjoy her signature Pot Roast, Kansas City Steak, wild and sustainable Seafood, Lemongrass Chicken, Black Mussels with Lobster Bearnaise & Fennel Salt, award-winning French Fries, market-fresh sides and perfectly mixed martinis. During the ban on dine-in Jar continues to serve guests with Jar to-go, Jar Cocktails to-go, Wines to-go and a boxed Dinner for four. Chef Suzanne joins us with all the salivating menu details.

Farmhouse at Roger’s Gardens in Corona del Mar is open for take-out and offers an ever-evolving menu courtesy of the imagination of Owner and Executive Chef Rich Mead. Designed to elevate the at-home dining experience, the Farmhouse take-out menu now offers a curbside market, produce boxes, a signature kids menu and curbside cocktails to-go in addition to weekly wine deals, fresh daily specials, family-style meals, and more through easy pick-up or local delivery options. Delivery is available from 11:30 a.m.–1:30 p.m. and 4:00-7:00 p.m. daily. Complimentary deliveries will be made on orders of $75 or more within a 2.5 mile radius.”

In times of crisis it’s always best to rely on the reassuring expertise of those truly knowledgeable in their specific areas. Such is the case with our always engaging resident wine authority Kyle Meyer, the Managing Partner of Santa Ana’s Wine Exchange. Tragically Italy and Spain have been particularly hard-hit by the Covid-19 crisis. Listeners have been asking what impact the fast-evolving health crisis will have on the current and future wine business in both Italy and Spain. Will global sales of these popular wines be altered? We’ll gain the accurate perspective from Kyle.

It’s Ojai Pixie Tangerine season. They may be small in size but Ojai Pixie Tangerines are bursting with sunshine sweet flavor and chin-dripping juiciness. Grown in the pleasant costal climate of Ojai, California, Pixie Tangerines are picked at the peak of perfection for optimum flavor. Not only are Pixie Tangerines seedless, but their bright colored rind is very easy -to -peel and their segments separate neatly making them the perfect on-the-go, healthy snack! Melissa’s Michelle Grow (their resident expert on Ojai Pixie Tangerines) peels the 411 on Ojai Pixie Tangerines for us.

Green Flash Brewing Co. has been crafting innovative award-winning beers in San Diego since 2002. We obsess over every detail, because we believe each green flash beer should be as remarkable as the last. Green Flash was one of the original breweries in San Diego with a focus on big but approachable beers with tons of flavor and aromas.”

In 2014, Alpine Beer Company merged with San Diego’s Green Flash Brewing Company, increasing production and distribution of its ales.

“Celebrated by craft beer fanatics as “The Home of Pure Hoppiness,” Alpine Beer Company was established in 1999 by husband and wife team, Pat and Val McIlhenney, with the creation of McIlhenney’s Irish Red. Shawn McIlhenney (Pat & Val’s son) now leads brewing operations in the small town of Alpine, located in the hills at the eastern edge of San Diego County. The brewery includes a tasting room and outdoor beer garden. Just a few blocks away, Alpine beers are on tap at the Alpine Beer Company Pub and served alongside barbecue dishes.

Chef Bill Bracken, the Founder of Bracken’s Kitchen, is no stranger to the “SoCal Restaurant Show.” In response to even more economic and social restrictions due to the coronavirus, Bracken’s Kitchen, a growing non-profit that recovers food and feeds those in need, is stepping up its meal production to a goal of at least 25,000 meals a week. That’s nearly four times their average! They cannot do this alone. They are seeking donations to keep moving forward. They’ve changed their meal production at Bracken’s Kitchen to meet the demand in our community. Chef Bill Bracken is our guest detailing the community need.

All of this and heaping helpings of extra deliciousness (with proper Social Distancing) on this week’s not-to-miss show!

Play

Show 366, March 28, 2020: Owner / Executive Chef Rich Mead of Farmhouse at Roger’s Garden in Corona del Mar

Rich Mead of Farmhouse at Rogers GardensFarmhouse at Roger’s Gardens in Corona del Mar is open for take-out and offers an ever-evolving menu courtesy of Owner and Executive Chef Rich Mead. Designed to elevate the at-home dining experience, the Farmhouse take-out menu now offers a curbside market, produce boxes, a signature kids menu and curbside cocktails to-go in addition to weekly wine deals, fresh daily specials, family-style meals, and more through easy pick-up or local delivery options. Delivery is available from 11:30 a.m.–1:30 p.m. and 4-7 p.m. daily. Complimentary deliveries will be made on orders of $75 or more within a 2.5 mile radius.”

“During his 35 years of culinary expertise, Chef Rich Mead has cultivated relationships with the highest regarded local sustainable farms, allowing him to create the freshest menus using locally sourced, seasonal ingredients and specially grown vegetables. In 2016, after years of planning, Chef Mead unveiled a unique and sustainable field-to-fork dining experience at Farmhouse, located within Roger’s Gardens. Nestled on over 6 acres in the garden-like setting, Farmhouse features exclusive wines, craft beers, signature cocktails, artisan refreshments and a healthy based seasonal cuisine.”

To place a take-out order, please call 949-640-1415. For more information about Farmhouse and to view the take-out menu.

Chef Rich Mead is our guest.

Play

March 28: Sandro Nardone, Suzanne Tracht, Farmhouse at Roger’s Gardens, Wine Exchange, Melissa’s Ojai Pixie Tangerines, Green Flash Brewing, Bracken’s Kitchen

Podcasts

Segment One: Show Preview with Executive Producer & Co-Host Andy Harris
Segment Two: Executive Chef & Proprietor Sandro Nardone of Bello in Newport Beach
Segment Three: Chef / Proprietor Suzanne Tracht of Jar Restaurant in Los Angeles
Segment Four: Owner / Executive Chef Rich Mead of Farmhouse at Roger’s Garden in Corona del Mar
Segment Five: Kyle Meyer, Managing Partner, Wine Exchange in Santa Ana
Segment Six: Ojai Pixie Tangerines with Melissa’s Michelle Grow
Segment Seven: Green Flash Brewing Co. and Alpine Beer Company with Certified Cicerone and Vice President of Hospitality Dave Adams
Segment Eight: Bracken’s Kitchen with Founder, Chef Bill Bracken

It’s a disconcerting and confusing time for all of us and our “SoCal Restaurant Show” mission, until the Covid-19 crisis is abated, is to provide reliable and genuinely useful information on how the restaurant business is coping with the rapidly evolving events. With an emphasis on the health, safety and well-being of our listeners we’ll be detailing what the range of services restaurants can provide to their guests. Creativity is at the forefront. We’re keeping it upbeat…Thanks so very much for the highly positive response to last week’s restaurant guests.

Chefs and restaurateurs are the most generous people I know. In times of need they are always the very first in generously giving back and meaningfully supporting their communities. Truly remarkable…Right now restaurants urgently need our support to stay afloat. Kindly keep this in mind and please do what you possibly can to support a local restaurant….

As always, we greatly appreciate you being a part of our loyal listening audience. Truly couldn’t do it without the foodie community.

“A newcomer to the vibrant culinary scene that can be found in and around Newport Beach, BELLO by Sandro Nardone offers a combination of traditional authentic Italian food and modern dishes in a style similar to that served at the top restaurants in Italy. Born in a small town located between Rome and Naples, Chef Sandro comes from Atina, Italy, where he was raised in a family of chefs.” We nudge Chef Sandro out of his kitchen to tell us about his take-out & delivery menu. It includes his always popular, signature pizzas.

“Jar, a modern chophouse in the heart of Los Angeles, commands the attention of Angelenos with the allure of Chef / Proprietor Suzanne Tracht’s familiar retro dishes from the American culinary repertoire. Since it’s debut in 2002, Jar’s devoted fans return again and again to enjoy her signature Pot Roast, Kansas City Steak, wild and sustainable Seafood, Lemongrass Chicken, Black Mussels with Lobster Bearnaise & Fennel Salt, award-winning French Fries, market-fresh sides and perfectly mixed martinis. During the ban on dine-in Jar continues to serve guests with Jar to-go, Jar Cocktails to-go, Wines to-go and a boxed Dinner for four. Chef Suzanne joins us with all the salivating menu details.

“Farmhouse at Roger’s Gardens in Corona del Mar is open for take-out and offers an ever-evolving menu courtesy of the imagination of Owner and Executive Chef Rich Mead. Designed to elevate the at-home dining experience, the Farmhouse take-out menu now offers a curbside market, produce boxes, a signature kids menu and curbside cocktails to-go in addition to weekly wine deals, fresh daily specials, family-style meals, and more through easy pick-up or local delivery options.   Delivery is available from 11:30 a.m.–1:30 p.m. and 4-7 p.m. daily. Complimentary deliveries will be made on orders of $75 or more within a 2.5 mile radius.”

In times of crisis it’s always best to rely on the reassuring expertise of those truly knowledgeable in their specific areas. Such is the case with our always engaging resident wine authority Kyle Meyer, the Managing Partner of Santa Ana’s Wine Exchange. Tragically Italy and Spain have been particularly hard-hit by the Covid-19 crisis. Listeners have been asking what impact the fast-evolving health crisis will have on the current and future wine business in both Italy and Spain. Will global sales of these popular wines be altered? We’ll gain the accurate perspective from Kyle.

It’s Ojai Pixie Tangerine season. They may be small in size but Ojai Pixie Tangerines are bursting with sunshine sweet flavor and chin-dripping juiciness. Grown in the pleasant costal climate of Ojai, California, Pixie Tangerines are picked at the peak of perfection for optimum flavor. Not only are Pixie Tangerines seedless, but their bright colored rind is very easy -to -peel and their segments separate neatly making them the perfect on-the-go, healthy snack! Melissa’s Michelle Grow (their resident expert on Ojai Pixie Tangerines) peels the 411 on Ojai Pixie Tangerines for us.

“Green Flash Brewing Co. has been crafting innovative award-winning beers in San Diego since 2002. We obsess over every detail, because we believe each green flash beer should be as remarkable as the last. Green Flash was one of the original breweries in San Diego with a focus on big but approachable beers with tons of flavor and aromas.”

In 2014, Alpine Beer Company merged with San Diego’s Green Flash Brewing Company, increasing production and distribution of its ales.

“Celebrated by craft beer fanatics as “The Home of Pure Hoppiness,” Alpine Beer Company was established in 1999 by husband and wife team, Pat and Val McIlhenney, with the creation of McIlhenney’s Irish Red. Shawn McIlhenney (Pat & Val’s son) now leads brewing operations in the small town of Alpine, located in the hills at the eastern edge of San Diego County. The brewery includes a tasting room and outdoor beer garden. Just a few blocks away, Alpine beers are on tap at the Alpine Beer Company Pub and served alongside barbecue dishes.

Chef Bill Bracken, the Founder of Bracken’s Kitchen, is no stranger to the “SoCal Restaurant Show.” In response to even more economic and social restrictions due to the coronavirus, Bracken’s Kitchen, a growing non-profit that recovers food and feeds those in need, is stepping up its meal production to a goal of at least 25,000 meals a week. That’s nearly four times their average! They cannot do this alone. They are seeking donations to keep moving forward. They’ve changed their meal production at Bracken’s Kitchen to meet the need in our community. Chef Bill Bracken is our guest detailing the community need.

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

Sandro Nardone of Bello by Sandro Nardone“A newcomer to the vibrant culinary scene that can be found in and around Newport Beach, BELLO by Sandro Nardone offers a combination of traditional authentic Italian food and modern dishes in a style similar to that served at the top restaurants in Italy. Born in a small town located between Rome and Naples, Chef Sandro comes from Atina, Italy, where he was raised in a family of chefs.”

“From an early age, he adopted food as his passion as his parents ran a small chain of restaurants, with his mother, Giovanna, as chef. At BELLO, Chef Sandro’s menu revolves around the very best ingredients and simplicity, the two guiding principles that have always been the foundation of traditional Italian cuisine.”

Chef Sandro is offering some of his most popular offerings on BELLO’s menu, including his signature made-to-order, wood-fired pizzas, for curbside pick-up and delivery through Grubhub and Ubereats. Guests may order online for curbside pick-up.

Chef Sandro is preparing a limited number of Family Meals inspired by those from his youth in Italy. Meals will change nightly and feature dishes such as Baked Rigatoni Bolognese and Lasagna. Guests may check current offering and place orders by calling the restaurant at 949-520-7191 or emailing Roberto at BELLO by Sergio Nardone.

Bello is offering Cocktails to go (single servings or a “4-pack”), as well as wines by the glass and their bottle list is being offered at 25% off.

We gently pull Chef Sandro out of his kitchen to tell us about his adapted take-out & delivery menu.

Suzanne Tracht of Jar RestaurantJar, a modern chophouse in the heart of Los Angeles, commands the attention of Angelenos with the allure of Chef / Proprietor Suzanne Tracht’s familiar retro dishes from the American culinary repertoire.

Since it’s debut in 2002, Jar’s devoted fans return again and again to enjoy her signature Pot Roast, Kansas City Steak, wild and sustainable Seafood, Lemongrass Chicken, Black Mussels with Lobster Bearnaise & Fennel Salt, award-winning French Fries, market-fresh sides and perfectly mixed martinis.

During the prohibition on dine-in Jar continues to serve guests with Jar to-go, Jar Cocktails to-go, Wines to-go and a boxed Dinner for four. Chef Suzanne joins us with all the salivating menu details.

Rich Mead of Farmhouse at Rogers GardensFarmhouse at Roger’s Gardens in Corona del Mar is open for take-out and offers an ever-evolving menu courtesy of Owner and Executive Chef Rich Mead. Designed to elevate the at-home dining experience, the Farmhouse take-out menu now offers a curbside market, produce boxes, a signature kids menu and curbside cocktails to-go in addition to weekly wine deals, fresh daily specials, family-style meals, and more through easy pick-up or local delivery options. Delivery is available from 11:30 a.m.–1:30 p.m. and 4-7 p.m. daily. Complimentary deliveries will be made on orders of $75 or more within a 2.5 mile radius.”

“During his 35 years of culinary expertise, Chef Rich Mead has cultivated relationships with the highest regarded local sustainable farms, allowing him to create the freshest menus using locally sourced, seasonal ingredients and specially grown vegetables. In 2016, after years of planning, Chef Mead unveiled a unique and sustainable field-to-fork dining experience at Farmhouse, located within Roger’s Gardens. Nestled on over 6 acres in the garden-like setting, Farmhouse features exclusive wines, craft beers, signature cocktails, artisan refreshments and a healthy based seasonal cuisine.”

To place a take-out order, please call 949-640-1415. For more information about Farmhouse and to view the take-out menu.

Chef Rich Mead is our guest.

Kyle Meyer of Wine ExchangeIn times of crisis it’s always best to call on the calming expertise of those truly knowledgeable in their specific areas. Such is the case with our always engaging resident wine authority Kyle Meyer, the Managing Partner of Santa Ana’s Wine Exchange.

Tragically Italy and Spain have been particularly hard-hit by the Covid-19 crisis. Listeners have been asking what impact the fast-evolving health crisis will have on the current and future wine business in both Italy and Spain. Will global sales of these popular wines be altered? We’ll gain the accurate perspective from Kyle.

Michelle Grow of Melissa's World Variety ProduceIt’s now Ojai Pixie Tangerine season through May. “They may be small in size but Ojai Pixie Tangerines are bursting with sunshine sweet flavor and chin-dripping juiciness. Grown in the pleasant costal climate of Ojai, California, Pixie Tangerines are picked at the peak of perfection for optimum flavor. Not only are Pixie Tangerines seedless, but their bright colored rind is very easy -to -peel and their segments separate neatly making them the perfect on-the-go, healthy snack!”

“Delicious in flavor and easy-to-eat, what more can these tangerines offer you? Well, how about their healthy goodness? Like all other citrus, these tangerines are loaded with Vitamin C, antioxidants and other essential nutrients which help maintain immunity and a healthy circulatory system. Remember, eating fruits such as tangerines and vegetables instead of higher fat and higher calories foods are a key part of maintaining a healthy diet with no-guilt.”

Melissa’s resident Pixie Tangerine expert, Michelle Grow, peels the 411 on Ojai Pixie Tangerines for us.

Dave Adams of Green Flash Brewing Company and Alpine Beer CompanyGreen Flash Brewing Co. has been crafting innovative award-winning beers in San Diego since 2002. “We obsess over every detail, because we believe each Green Flash beer should be as remarkable as the last. Green Flash was one of the original breweries in San Diego with a focus on big but approachable beers with tons of flavor and aromas. When the perfect ingredients come together at just the right moment, the result can be magical…a Green Flash.”

“Celebrated by craft beer fanatics as “The Home of Pure Hoppiness,” Alpine Beer Company was established in 1999 by husband and wife team, Pat and Val McIlhenney, with the creation of McIlhenney’s Irish Red. Shawn McIlhenney (Pat & Val’s son) now leads brewing operations in the small town of Alpine, located in the hills at the eastern edge of San Diego County. The brewery includes a tasting room and outdoor beer garden. Just a few blocks away, Alpine beers are on tap at the Alpine Beer Company Pub and served alongside barbecue dishes. In 2014, Alpine Beer Company merged with San Diego’s Green Flash Brewing Company, increasing production and distribution of its ales.

Dave Adams, Green Flash Brewing Brewing Co’s and Alpine Beer Co’s Vice President of Hospitality and a Certified Cicerone taps the keg for us on both independently-owned craft breweries.

Bill Bracken of Brackens KitchenChef Bill Bracken, the Founder of Bracken’s Kitchen, is no stranger to the “SoCal Restaurant Show.” “In response to even more economic and social restrictions due to the coronavirus, Bracken’s Kitchen, a growing non-profit that recovers food and feeds those in need is stepping up its meal production to a goal of at least 25,000 meals a week. That’s nearly four times their average! They cannot do this alone. They are seeking donations to keep moving forward. They’ve changed their meal production at Bracken’s Kitchen to meet the need in our community.”

“My heart and prayers goes out to each and every person whose life is being completely turned upside down by this invisible virus,” said Bill Bracken, Founder of Bracken’s Kitchen.

“But in spite of all of this please remember my friends.  THIS TOO WILL PASS and life will go on. Now more than ever we will work to “Delivering Hope, One Tasty Meal At A Time.”

Bracken’s Kitchen is seeking donations to support their Covid-19 Response goals and can be made here.

Chef Bill Bracken is our guest explaining the community need.

Podcasts

Segment One: Show Preview with Executive Producer & Co-Host Andy Harris
Segment Two: Executive Chef & Proprietor Sandro Nardone of Bello in Newport Beach
Segment Three: Chef / Proprietor Suzanne Tracht of Jar Restaurant in Los Angeles
Segment Four: Owner / Executive Chef Rich Mead of Farmhouse at Roger’s Garden in Corona del Mar
Segment Five: Kyle Meyer, Managing Partner, Wine Exchange in Santa Ana
Segment Six: Ojai Pixie Tangerines with Melissa’s Michelle Grow
Segment Seven: Green Flash Brewing Co. and Alpine Beer Company with Certified Cicerone and Vice President of Hospitality Dave Adams
Segment Eight: Bracken’s Kitchen with Founder, Chef Bill Bracken

Show 324, May 18, 2019: Show Preview with Co-Host Andy Harris

Now a tempting preview of this Saturday’s salivating show. It’s not, with profuse apologies, for dieters. If we’re successful we will always leave you incredibly hungry and thirsty. In our case that’s probably a pretty good thing… As always, we greatly appreciate you being a part of our loyal listening audience.

Our Co-Host, Chef Andrew Gruel, the Founder of The Slapfish Restaurant Group, rejoins us from the road where he is in the process of opening 3 new Slapfish restaurants. We’re resuming “Ask the Chef.” Chef Andrew discusses what it’s like to take an American restaurant concept overseas. Does everything translate well?

The James Beard America’s Classics Award is given to locally owned restaurants that have timeless appeal and are cherished for quality food reflecting the character of their community. The Tran Family’s Pho 79 (Garden Grove) is a 2019 Honoree as an America’s Classics. This prestigious honor represents the first James Beard Foundation Award ever presented to an Orange County Restaurant or Chef! We’ll meet Tran Family member, John Nguyen..

One of the attractions at Farmhouse at Roger’s Garden in Corona del Mar is the Farmhouse Bar under the direction of Anthony Laborin, head of Cocktail R & D. He shops weekly for seasonal ingredients at the Wednesday morning Farmers Market in Santa Monica with Owner/Executive Chef Rich Mead. He has 13 new cocktails on the Spring Menu. Also just introduced is Laborin’s Counterfeit Cocktail menu with a tempting selection of four non-alcoholic specialty beverages.

As part of the Los Angeles Times Food Bowl embrace Latin cuisine with Latin Roots: Food & Wine With Passion showcasing a four-course meal created by chef Ricardo Zarate and featuring wine pairings by Bibiana González Rave of Cattleya Winery. (This is the evening of May 26th at Los Balcones in Studio City.) The theme of the meal is Latin Roots, and each course will be a blend of Peruvian and Colombian cuisine, with the spirit of Los Balcones Studio City’s “mestizo style” of cooking (a blend of Spanish and other European influences). All four courses will celebrate the flavors of Colombia, Peru, Europe and California.

The April issue of Orange Coast Magazine is Orange County’s Best New Restaurants of 2019. Restaurant of the Year is Chef Zachary Geerson’s Journeyman’s Food & Drink in Fullerton. Orange Coast’s long-time Restaurant Critic and Contributing Editor, Gretchen Kurz, is our guide.

La Maison Palm Springs Hotel is an award-winning boutique hotel property in Palm Springs. They are a member of the Palm Springs Preferred Small Hotels. This carefully-maintained boutique hotel is a Mediterranean-inspired property, complete with clay tile roofs, terracotta floors, and a walled garden, offering a tranquil place for guests to unwind. The unique ambiance combines the relaxing colors and warmth of Provence with the vibrant energy of Palm Springs. Our host is Proprietor Richard Slosky (who operates the property with his wife, Cornelia Schuster.)

Our own Chef Andrew Gruel of the Slapfish Restaurant Group joins us with another informative “Ask the Chef” segment. With the Summer grilling season on the horizon it’s great to have a real working chef in our corner always providing handy and practical advice! Raw oysters have been in the news of late. Chef Andrew serves up what we need to know about continuing to enjoy them free of worry.

We’re live with an overstuffed show on the Saturday of Memorial Day Weekend. Please do join us…

Play

Show 324, May 18, 2019: Farmhouse at Roger’s Garden’s Anthony Laborin, Head of Cocktail R & D

Anthony Laborin of Farmhouse at Rogers GardenOne of the special attractions at Farmhouse at Roger’s Garden in Corona del Mar is the Farmhouse Bar under the direction of Anthony Laborin, head of Cocktail R & D. He shops weekly for seasonal ingredients at the Wednesday morning Farmers Market in Santa Monica with Owner/Executive Chef Rich Mead.

He has 13 new cocktails on the Spring Menu. Among Anthony’s latest creations is Scandalous Scandinavian Panamanian Daiquiri with lime, Swedish Punsch and Panama Pacific Rum.

Also just introduced is Laborin’s Counterfeit Cocktail menu with a tempting selection of four non-alcoholic specialty beverages. Think The Green with cucumber water, pineapple, citrus, wild honey and seedlip.

“The kitchen table is where problems are solved. This is something that Anthony Laborin, head of Cocktail R&D at Farmhouse learned at an early age as he helped his mother and aunts in the kitchen. Since those early days, Anthony has loved the social aspect of the culinary experience. Inherently friendly and genuinely interested in people, he values the interaction with guests that tending bar gives him. Special moments come from listening to guests, learning what kind of drinks and flavor profiles they enjoy and then using that information to introduce them to a specially made, handcrafted cocktail that they never would have thought to order. “When I can convince a guest to try something new and they like it, it brightens my day,” shares Laborin.”

Play

May 18: Pho 79, Farmhouse at Roger’s Garden, Cattleya Winery, Orange Coast Magazine and Chef Andrew Gruel returns!

Podcasts

Segment One: Show Preview with Co-Host Andy Harris
Segment Two: Chef Andrew Gruel, Co-Host and Founder of Slapfish Restaurant Group
Segment Three: John Nguyen, Garden Grove’s Pho 79, 2019 Recipient of James Beard Foundation’s America’s Classics Award
Segment Four: Farmhouse at Roger’s Garden’s Anthony Laborin, Head of Cocktail R & D
Segment Five: Winemaker Bibiana Gonzalez Rave of Cattleya Winery with a Preview of a Latin Roots Collaboration Dinner with Ricardo Zarate
Segment Six: Orange Coast Magazine’s Dining Critic Gretchen Kurz on 2019’s Best New Restaurants Issue
Segment Seven: Innkeeper Richard Slosky, La Maison Palm Springs Hotel
Segment Eight: Chef Andrew Gruel, Co-Host and Founder of Slapfish Restaurant Group – “Ask the Chef”

Now a tempting preview of this Saturday’s salivating show. It’s not, with profuse apologies, for dieters. If we’re successful we will always leave you incredibly hungry and thirsty. In our case that’s probably a pretty good thing… As always, we greatly appreciate you being a part of our loyal listening audience.

Our Co-Host, Chef Andrew Gruel, the Founder of The Slapfish Restaurant Group, rejoins us from the road where he is in the process of opening 3 new Slapfish restaurants. We’re resuming “Ask the Chef.” Chef Andrew discusses what it’s like to take an American restaurant concept overseas. Does everything translate well?

The James Beard America’s Classics Award is given to locally owned restaurants that have timeless appeal and are cherished for quality food reflecting the character of their community. The Tran Family’s Pho 79 (Garden Grove) is a 2019 Honoree as an America’s Classics. This prestigious honor represents the first James Beard Foundation Award ever presented to an Orange County Restaurant or Chef! We’ll meet Tran Family member, John Nguyen.

One of the attractions at Farmhouse at Roger’s Garden in Corona del Mar is the Farmhouse Bar under the direction of Anthony Laborin, head of Cocktail R & D. He shops weekly for seasonal ingredients at the Wednesday morning Farmers Market in Santa Monica with Owner/Executive Chef Rich Mead. He has 13 new cocktails on the Spring Menu. Also just introduced is Laborin’s Counterfeit Cocktail menu with a tempting selection of four non-alcoholic specialty beverages.

As part of the Los Angeles Times Food Bowl embrace Latin cuisine with Latin Roots : Food & Wine With Passion showcasing a four-course meal created by chef Ricardo Zarate and featuring wine pairings by Bibiana González Rave of Cattleya Winery. (This is the evening of May 26th at Los Balcones in North Hollywood.) The theme of the meal is Latin Roots, and each course will be a blend of Peruvian and Colombian cuisine, with the spirit of Los Balcones Studio City’s “mestizo style” of cooking (a blend of Spanish and other European influences). All four courses will celebrate the flavors of Colombia, Peru, Europe and California.

The April issue of Orange Coast Magazine is Orange County’s Best New Restaurants of 2019. Restaurant of the Year is Chef Zachary Geerson’s Journeyman’s Food & Drink in Fullerton. Orange Coast’s long-time Restaurant Critic and Contributing Editor, Gretchen Kurz, is our guide.

La Maison Palm Springs Hotel is an award-winning boutique hotel property in Palm Springs. They are a member of the Palm Springs Preferred Small Hotels. This boutique hotel is a Mediterranean-inspired property, complete with clay tile roofs, terracotta floors, and a walled garden, offering a tranquil place for guests to unwind. The unique ambiance combines the relaxing colors and warmth of Provence with the vibrant energy of Palm Springs. Our host is Proprietor Richard Schuster (who operates the property with his wife, Cornelia.)

Our own Chef Andrew Gruel of the Slapfish Restaurant Group joins us with another informative “Ask the Chef” segment. With the Summer grilling season on the horizon it’s great to have a real working chef in our corner always providing handy and practical advice! Raw oysters have been in the news of late. Chef Andrew serves up what we need to know about continuing to enjoy them free of worry.

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

Andy Harris and Andrew Gruel at Cabana 14 at the Cove at Pechanga Resort and CasinoOur Co-Host, Chef Andrew Gruel, the Founder of The Slapfish Restaurant Group, rejoins us from the road where he is in the process of opening 3 new Slapfish restaurants. We’re resuming Ask the Chef.”

Chef Andrew discusses what it’s like to take an established & successful American restaurant concept overseas. Does everything typically translate well?

John Nguyen of Pho79The James Beard America’s Classics Award is given to locally owned restaurants that have timeless appeal and are cherished for quality food reflecting the character of their community. The five 2019 honorees join the ranks of over 100 restaurants from across the country that have received the award since the category was introduced in 1998.

The Tran Family’s Pho 79 is a 2019 Honoree as an America’s Classics. This honor represents the first James Beard Foundation Award ever presented to an Orange County Restaurant or Chef!

“Orange County, California, claims one of the most vibrant Vietnamese-American communities in the country. Pho 79 was founded by Thọ Trần and Liễu Trần who opened in 1982, when it was among the area’s very first restaurants of its kind, introducing Americans to bowls of slippery rice noodles in beefy broth, topped with eye of round steak, brisket, tripe, meatballs, or the restaurant’s justifiably legendary oxtails. With chef Lieu Trần in the kitchen, Pho 79 helped pave the way for southern California’s Little Saigon to become the dynamic hub of Vietnamese cuisine it is today. The next generation of the Trần family continues to operate the restaurant, as well as others in the area including Pho 101. The family’s story is as much about intrepid entrepreneurship and excellent cooking as it is about a community that rose from war and displacement to forever change American cuisine.”

We’ll meet Tran Family member, John Nguyen.

Anthony Laborin of Farmhouse at Rogers GardenOne of the special attractions at Farmhouse at Roger’s Garden in Corona del Mar is the Farmhouse Bar under the direction of Anthony Laborin, head of Cocktail R & D. He shops weekly for seasonal ingredients at the Wednesday morning Farmers Market in Santa Monica with Owner/Executive Chef Rich Mead.

He has 13 new cocktails on the Spring Menu. Among Anthony’s latest creations is Scandalous Scandinavian Panamanian Daiquiri with lime, Swedish Punsch and Panama Pacific Rum.

Also just introduced is Laborin’s Counterfeit Cocktail menu with a tempting selection of four non-alcoholic specialty beverages. Think The Green with cucumber water, pineapple, citrus, wild honey and seedlip.

“The kitchen table is where problems are solved. This is something that Anthony Laborin, head of Cocktail R&D at Farmhouse learned at an early age as he helped his mother and aunts in the kitchen. Since those early days, Anthony has loved the social aspect of the culinary experience. Inherently friendly and genuinely interested in people, he values the interaction with guests that tending bar gives him. Special moments come from listening to guests, learning what kind of drinks and flavor profiles they enjoy and then using that information to introduce them to a specially made, handcrafted cocktail that they never would have thought to order. “When I can convince a guest to try something new and they like it, it brightens my day,” shares Laborin.”

Winemaker Bibiana Gonzalez RaveAs part of the Los Angeles Times Food Bowl embrace Latin cuisine with Latin Roots: Food & Wine With Passion showcasing a four-course meal created by chef Ricardo Zarate and featuring wine pairings by Bibiana González Rave of Cattleya Winery. (This is the evening of May 26th at Los Balcones in Studio City.)

The theme of the meal is Latin Roots, and each course will be a blend of Peruvian and Colombian cuisine, with the spirit of Los Balcones Studio City’s “mestizo style” of cooking (a blend of Spanish and other European influences). All four courses will celebrate the flavors of Colombia, Peru, Europe and California.

Bibiana joins us to share her incredible journey and preview Latin Roots: Food & Wine with Passion.” In 2015 she was named “Winemaker of the Year” by the San Francisco Chronicle.

Orange Coast Best RestaurantsThe April issue of Orange Coast Magazine is Orange County’s Best New Restaurants of 2019. Restaurant of the Year is Chef Zachary Geerson’s Journeyman’s Food & Drink in Fullerton.

‘Eat, write, repeat’ summarizes the notable career of Gretchen Kurz, who is Contributing Editor at Orange Coast Magazine and its Dining Critic since 2004. She was also the Zagat Local Editor for Orange County for 13 years. A native of southern California, she first fell under the spell of restaurant writing as a journalism student and freelancer for San Jose Magazine. Her very first writing gig: sewing names on mouse ear hats at Disneyland.

Orange Coast’s long-time Restaurant Critic and Contributing Editor, Gretchen Kurz, is our appropriately opinionated guide.

Richard SchusterLa Maison Palm Springs Hotel is an award-winning boutique hotel property in Palm Springs. They are a member of the Palm Springs Preferred Small Hotels. This boutique hotel is a Mediterranean-inspired property, complete with clay tile roofs, terracotta floors, and a walled garden, offering a tranquil place for guests to unwind. The unique ambiance combines the relaxing colors and warmth of Provence with the vibrant energy of Palm Springs.

“Indulge in lavender scones and handcrafted lattes each morning. Spend the day lounging by the pool in our charming inner courtyard. At night, enjoy the most peaceful sleep on your feather bed dressed in imported luxury linens.”

“Here at La Maison Palm Springs Hotel, we know that every detail is important. All 13 guest rooms surround the pool and lush gardens. Each room is individually decorated and includes either a queen or king feather bed with luxury linens, seasonal down comforters and a small guest fridge. Our bathrooms have marble or granite accents, L’Occitane bath amenities, plush bathrobes and rain showerheads. The pièce de résistance? A complimentary lavender sachet on your pillow at night.”

Our gracious host is Proprietor Richard Slosky (who operates the property with his wife, Cornelia Schuster.)

Andrew Gruel of the Slapfish Restaurant Group at the AM830 KLAA StudiosOur own Chef Andrew Gruel of the Slapfish Restaurant Group joins us with another informative “Ask the Chef” segment. With the Summer grilling season on the horizon it’s great to have a real working chef in our corner always providing handy and practical advice!

Raw oysters have been in the news of late. Chef Andrew serves up what we need to know about continuing to enjoy them free of worry.

Podcasts

Segment One: Show Preview with Co-Host Andy Harris
Segment Two: Chef Andrew Gruel, Co-Host and Founder of Slapfish Restaurant Group
Segment Three: John Nguyen, Garden Grove’s Pho 79, 2019 Recipient of James Beard Foundation’s America’s Classics Award
Segment Four: Farmhouse at Roger’s Garden’s Anthony Laborin, Head of Cocktail R & D
Segment Five: Winemaker Bibiana Gonzalez Rave of Cattleya Winery with a Preview of a Latin Roots Collaboration Dinner with Ricardo Zarate
Segment Six: Orange Coast Magazine’s Dining Critic Gretchen Kurz on 2019’s Best New Restaurants Issue
Segment Seven: Innkeeper Richard Slosky, La Maison Palm Springs Hotel
Segment Eight: Chef Andrew Gruel, Co-Host and Founder of Slapfish Restaurant Group – “Ask the Chef”