Show 566, February 24, 2024: Anne Marie Panoringan, Culture OC’s Food Columnist Part One

Food Journalist Anne Marie Panoringan

Anne Marie Panoringan is now Culture OC’s well-informed food columnist. She reports industry news, current events and trends. Anne Marie also contributes regularly to Eater Los Angeles, LAist and a host of other well-respected publications. Anne Marie joins us in-studio to further discuss her new outlet as Food Columnist for Culture OC and chat about recent and future columns.

Along the way Anne Marie will highlight her past (and future) coverage of Strong Water in Anaheim, the only Orange County nominee as a semi-finalist for a James Beard Award. Also, more salivating specifics on the range of South of the Border edible delights available at Mercado Gonzalez in Costa Mesa.

Show 395, October 17, 2020: Anne Marie Panoringan, Voice of OC’s Food Columnist Part One

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.

Anne Marie joins us to chat about some recent Santa Barbara dining and libation adventures. Coverage of writings (past and future previews) in Voice of OC will include the Rodeo 39 Public Market marketplace (it’s a diverse food hall with extras) in Stanton and the continued (and expanding) popularity of quality hot chicken. Think Kra Z Kai’s for Laotian Barbecue.

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.

Show 369, April 18, 2020: Georgia’s Restaurant (Anaheim & Long Beach) with Co-Founder Nika Shoemaker-Machado

Nika Shoemaker-Machado of Georgias RestaurantsWord-of-Mouth favorite Georgia’s Restaurant has been serving up Southern “soul-delicious” cuisine for the past six years in Anaheim at The Anaheim Packing House, while reimagining and redefining the public’s perception of Southern Soul Food. Last year Georgia’s Restaurant extended their family with the Grand Opening of their second location at the new Long Beach Exchange (LBX). Both locations are open for Curbside Pick-up and 3rd party delivery.

Guests can order off the Traditional Menu or select from the Family Packages. Featured is the Fried Chicken Dinner with an 8- piece bucket of Fried Chicken, 2 large Soulful sides and 6 pieces of Nana Gretchen’s Cornbread served with house-made honey butter.

Co-Founder Nika Shoemaker-Machado is our hospitable guest.

Show 320, April 20, 2019: Chef Thomas Ortega of Amorcito Urban Taqueria, Long Beach Exchange in the Hangar Part One

Chef Thomas OrtegaChef Thomas Ortega (Playa Amor Mexican Cocina and Amor Y Tacos Mexican Kitchen & Cantina) recently launched his fourth restaurant in SoCal, and this time it’s his first fast-casual concept: AMORCITO Urban Taqueria. Credited as one of the innovators of the Modern Mexican and pocho cuisine food movements, Ortega’s goal is to bring more quality Modern Mexican/ pocho cuisine to the Southland at an affordable price point with his new interpretation of the urban taqueria in Long Beach at Hangar at Long Beach Exchange. We’ll meet Chef Thomas

“Ortega stays true to his pocho cuisine-roots by bringing his playful yet gourmet approach to his newest restaurant at The Hanger food hall at the Long Beach Exchange. Most items are priced at under $10, with tacos starting at $2.95, and other standouts like the New Mexico Hatch Chile Cheeseburger and Al Pastor Fries are priced $6.75 and $8, respectively. Amorcito also offers eight various burritos priced at $8.50, among other items. Amorcito is open for normal business hours — Mon–Sat: 11am-8pm / Sun: 11am-6pm — where you’ll find various new items from Ortega that are more in tune with the grab n’ go-patron, yet still maintain his signature quality flavors at a very affordable price point.”

“Amorcito is open for regular business hours — Mon–Sat: 11am-8pm / Sun: 11am-6pm — where you’ll find various new items from Ortega that are more in tune with the grab n’ go-patron, yet still maintain his signature quality flavors at a very affordable price point.”

Show 307, January 19, 2019: Show Preview with Co-Host Andy Harris

Now a tempting preview of Saturday’s decadent 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, and upon careful reflection, that’s probably a pretty good thing… As always thanks for being a part of our loyal listening audience.

Philippe the Original is doing it again (for the 9th year) with a special promotion. On Tuesday, January 22nd the first 500 people in line at 10:30 a.m. get a free 7 oz. cup of Los Angeles’ own Dolores Chili (a regular $3.25 menu item) with the purchase of a sandwich. Richard Binder, representing the 4th generation of Philippe’s family ownership, ladles out the meaty details for us.

Adam Bell is one of the talented people at-work behind- the- scenes on the “SoCal Restaurant Show.” Since the beginning of the show over six years ago he developed and maintains the Website in addition to ably orchestrating the Social Media. He’s also a card-carrying foodie with a particular passion for pizza, craft beer, ethnic street food and coffee. Adam has recently returned from an intense week in New York doing a deep dive into the food scene. This is Part 2 of his notes highlighting his best discoveries on this expedition.

James Trees is a chef in the best, old school meaning of the word. Currently he’s the chef/proprietor of Las Vegas acclaimed Esther’s Kitchen in the Arts District adjacent to Downtown. He serves up his own blend of elegant Italian comfort food. We pull Chef James out of his busy kitchen for a chat.

Wing Lam, the co-founder of Wahoo’s Fish Taco (they celebrated their 30th Anniversary last year,) is providing the VIP catering for AMA Monster Energy Supercross today at Angel Stadium. Wing joins us from the active field with the insider’s report on all the action.

Escondido’s Restaurant Week is happening January 27 to February 2, 2019. It’s a week of unrivaled deliciousness. No tickets needed… just show up, order the special at a participating restaurant, and make new memories! Many of the Dine Out Escondido! restaurants donate $1 for every special they sell during the restaurant week to the North County Food Bank’s FOOD 4 KIDS Backpack Program. James Floros, President & CEO of the Jacobs & Cushman San Diego / North County Food Bank provides the tempting specifics.

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

Show 307, January 19, 2019: Adam Bell’s Food Journeys in NYC, Part 2

Adam BellAdam Bell is one of the talented people at-work behind- the- scenes on the “SoCal Restaurant Show.” Since the beginning of the show over six years ago he developed and maintains the Website in addition to ably orchestrating the Social Media. He’s also a card-carrying foodie with a particular passion for pizza, craft beer, ethnic street food and coffee. Adam has recently returned from an intense week in New York doing a deep dive into the food scene.

This is Part 2 of his trip highlighting his best edible (or quaffable) discoveries on this expedition. Adam talks about his favorite New York City Food Hall and New York restaurants with new outposts in Southern California. Also a profile of some dining options (including Tom Colicchio’s Temple Court) in the historic and architecturally significant Beekman Hotel dating back to 1881.

January 19: Philippe The Original, Adam Bell, James Trees, Wing Lam, Dine Out Escondido!

Podcasts

Segment One: Show Preview with Co-Host Andy Harris
Segment Two: Richard Binder, Proprietor, Philippe The Original
Segment Three: Adam Bell’s Food Journeys in NYC, Part 2
Segment Four: James Trees, Executive Chef / Proprietor, Esther’s Kitchen, Las Vegas
Segment Five: Wing Lam, Co-founder, Wahoo’s Fish Taco
Segment Six: James Floros, Jacobs & Cushman San Diego Food Bank / North County Food Bank Part One
Segment Seven: James Floros, Jacobs & Cushman San Diego Food Bank / North County Food Bank Part Two

Program Note: Please join us at the special time of 3 to 5:00 p.m. following Ducks Hockey.

Now a tempting preview of this Saturday’s decadent 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, and upon careful reflection, that’s probably a pretty good thing… As always thanks for being a part of our loyal listening audience.

Philippe the Original is doing it again (for the 9th year) with a special promotion. On Tuesday, January 22nd the first 500 people in line at 10:30 a.m. get a free 7 oz. cup of Los Angeles’ own Dolores Chili (a regular $3.25 menu item) with the purchase of a sandwich. Richard Binder, representing the 4th generation of Philippe’s family ownership, ladles out the meaty details for us.

Adam Bell is one of the talented people at-work behind- the- scenes on the “SoCal Restaurant Show.” Since the beginning of the show over six years ago he developed and maintains the Website in addition to ably orchestrating the Social Media. He’s also a card-carrying foodie with a particular passion for pizza, craft beer, ethnic street food and coffee. Adam has recently returned from an intense week in New York doing a deep dive into the food scene. This is Part 2 of his notes highlighting his best discoveries on this expedition.

James Trees is a chef in the best, old school meaning of the word. Currently he’s the chef/proprietor of Las Vegas acclaimed Esther’s Kitchen in the Arts District adjacent to Downtown. He serves up his own blend of elegant Italian comfort food. We pull Chef James out of his busy kitchen for a chat.

Wing Lam, the co-founder of Wahoo’s Fish Taco (they celebrated their 30th Anniversary last year,) is providing the VIP catering for AMA Monster Energy Supercross today at Angel Stadium. Wing joins us from the active field with the insider’s report on all the action.

Escondido’s Restaurant Week is happening January 27 to February 2, 2019. It’s a week of unrivaled deliciousness. No tickets needed… just show up, order the special at a participating restaurant, and make new memories! Many of the Dine Out Escondido! restaurants donate $1 for every special they sell during the restaurant week to the North County Food Bank’s FOOD 4 KIDS Backpack Program. James Floros, President & CEO of the Jacobs & Cushman San Diego / North County Food Bank provides the tempting specifics.

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

Richard BinderPhilippe the Original is doing it again (for the 9th year) with a special promotion. On Tuesday, January 22nd the first 500 people in line at 10:30 a.m. get a free 7 oz. cup of Los Angeles’ own Dolores Chili (a regular $3.25 menu item) with the purchase of a sandwich.

Each cup of chili comes just how you like it; with or without beans, and topped with shredded cheddar cheese, or onions.

The two companies have a relationship built upon time. The 1970’s is when it all began and Dolores Chili is still sold exclusively at Philippe’s. Both establishments have plenty in common being family-owned, Los Angeles-based companies. Dolores has been in business since 1954 and Philippe’s celebrated 110 years in October. Dolores and Philippe’s are run by third and fourth generation family members, respectively, and both are built on the foundation of hard work and core values that make them so enduring.

Dolores Chili is available at Philippe’s daily by the cup or bowl, with or without beans and all the fixings, and is served with a side of crackers. Some French Dip lovers even like to dip or top their sandwich with it.

Richard Binder, representing the 4th generation of Philippe’s family ownership, ladles out the meaty details for us.

Adam BellAdam Bell is one of the talented people at-work behind- the- scenes on the “SoCal Restaurant Show.” Since the beginning of the show over six years ago he developed and maintains the Website in addition to ably orchestrating the Social Media. He’s also a card-carrying foodie with a particular passion for pizza, craft beer, ethnic street food and coffee. Adam has recently returned from an intense week in New York doing a deep dive into the food scene.

This is Part 2 of his trip highlighting his best edible (or quaffable) discoveries on this expedition. Adam talks about his favorite New York City Food Hall and New York restaurants with new outposts in Southern California.

James TreesJames Trees is a chef in the best, old school meaning of the word. Currently he’s the chef/proprietor of Las Vegas acclaimed Esther’s Kitchen in the Arts District adjacent to Downtown. Previously Chef James spent some time in L.A. cooking at high profile establishments. He serves up his own blend of elegant Italian comfort food. Recently added is Weekend Brunch.

“Seasonal Italian Restaurant. Focused on Handmade pasta, bread and pizza. We get all of our products as locally sourced as possible. We will always accommodate vegetarian and vegan guests.”

We pull Chef James out of his busy kitchen for a chat.

“While Chef Trees is descended from Jewish Austrian wine merchants, growing up he spent a lot of time at his best friend Alfio’s house. “I love Italian food because of Alfio and his family,” says Trees. “That’s the food I grew up eating. My mom was always working and didn’t have time to make dinner, so whenever we were hungry we went to Alfio’s house. They’d be making lasagna or braciola, and pasta – there was always pasta. That’s my comfort food.” “

Who is Esther? “Great-aunt Esther was a tough, smart, no-nonsense type who cared about people and gave good advice. “She was a big support to my mom when I was growing up, and that was huge,” says Trees. “She was always there for us.””

“Esther wrote the check that sent Chef Trees off to the CIA (after all, someone had to get him out of Alfio’s kitchen). When she passed in 2016 she left James a nest egg – the money he needed to finally open his own restaurant.”

Wing and Levi Lam at the KLAA StudiosWing Lam, the co-founder of Wahoo’s Fish Taco (they celebrated their 30th Anniversary last year,) is providing the VIP catering for AMA Monster Energy Supercross today at Angel Stadium.

“We can attribute our 30 years of business to serving food we would cook for our own families and working with brands we love. The stickers and memorabilia in our stores are part of who we are as a company,” said Wing Lam, co-founder of Wahoo’s. “We follow the action, and that’s where we find our most dedicated fans.”

Wing joins us from the active field with the insider’s report on all the Supercross action.

James FlorosEscondido’s Restaurant Week is happening January 27 to February 2, 2019. It’s a week of unrivaled deliciousness. No tickets needed… just show up, order the special at a participating restaurant, and make new memories!

Whether you’re looking for craft beer foodie burger pairings, local farm-to-fork delights, chef-owned culinary experiences, international flavors, high tea or home cooking… Escondido’s desirable restaurants have something for everyone!

Many of the Dine Out Escondido! restaurants donate $1 for every special they sell during the restaurant week to the North County Food Bank’s FOOD 4 KIDS Backpack Program.

James Floros, President & CEO of the Jacobs & Cushman San Diego / North County Food Bank provides the tempting specifics.

The North County Food Bank’s FOOD 4 KIDS Backpack Program provides weekend backpacks filled with nutritious food to elementary school students living in poverty (Escondido’s Lincoln Elementary is in the program).

Kids on the program receive free breakfasts and lunches at school Monday through Friday but face hunger at home on the weekends. The backpack of food they receive sees them through the weekend so they can return to school ready to learn on Monday. To feed one child for the entire school year costs $200; for one month it costs $22, and for one weekend it costs $5.50.

Go here for more info about the Food 4 Kids program.

Podcasts

Segment One: Show Preview with Co-Host Andy Harris
Segment Two: Richard Binder, Proprietor, Philippe The Original
Segment Three: Adam Bell’s Food Journeys in NYC, Part 2
Segment Four: James Trees, Executive Chef / Proprietor, Esther’s Kitchen, Las Vegas
Segment Five: Wing Lam, Co-founder, Wahoo’s Fish Taco
Segment Six: James Floros, Jacobs & Cushman San Diego Food Bank / North County Food Bank Part One
Segment Seven: James Floros, Jacobs & Cushman San Diego Food Bank / North County Food Bank Part Two

Show 298, November 17, 2018: The Fields LA

Michael TeichThe Fields LA, a stylized urban culinary destination featuring award-winning chefs and restaurants, is located adjacent to LAFC’s Banc of California Stadium in Exposition Park adjacent to the L.A. Memorial Coliseum. A three-floor space, the dining complex houses separate concepts to provide distinct dining experiences.

The Fields LA (ground level) consists of nine different food vendors serving a variety of regional American and international cuisines along with an outdoor patio for craft beer and cocktails. On The Fields LA menu are C.J Boyd’s Fried Chicken (Tim Hollingsworth,) Akko Port (Middle Eastern,) Ms. Chi (Chinese from Shirley Chung,) Barbara Jean (Soul Food,) Coni’ Seafood (Nayarit-style), Burritos La Palma, Al Pastor (Street Style Tacos,) Piccolio Antico Pizzeria Focacceria (Chad Colby) and Sweet & Savory. There is also a full-service bar inside with craft cocktails with recipes prepared by celebrity mixologists.

The Fields LA’s Executive Chef, Michael Teich, and Connie Cossio of Coni’ Seafood (L.A.’s First Family of Mexican Seafood) are our guests.

Show 168, April 23, 2016: Pig Pen Delicacy, 4th Street Market, Santa Ana

Jason TrinhOne of the newest additions (debuted in March) to Santa Ana’s 4th Street Market is Pig Pen Delicacy. It’s a fresh take on American comfort food using an array of sophisticated and modern interpretations of bacon and pork favorites.

The founders of GD Bro Burger (Santa Ana & Signal Hill) were involved in Pig Pen Delicacy’s creation.

Menu highlights include Candied Bacon, Pulled Pork Sandwich and Pork Belly Slider (crispy pork belly, pickled daikon, hoisin sauce and creamy cilantro.)

If you’re doing breakfast you need to have a standout Breakfast Sandwich. Pig Pen’s offering comes with Candied Bacon, Soft Scrambled Eggs, Cheddar Cheese and Banana Ketchup.

Co-owner and Director of Operations Jason Trinh joins us with all the pork-a-licious details.

 

Show 98, November 22, 2014: Stir Market

Christopher Barnett and Jet TilaStir Market, located in mid-city Los Angeles, has just launched. It’s a boutique California take on the European food hall experience that is both urban market hall and restaurant. Executive Chef Christopher Barnett (ex- The Four Seasons Los Angeles at Beverly Hills) collaborates with Food Network culinary personality Chef Jet Tila on the menu of sandwiches and salads, small plates, and European-style rotisserie items.

There is also a cheese case, charcuterie station, a premium coffee bar and a craft beer & wine bar.

Stir Market serves all-day (from 8:00 a.m. to 9:00 p.m.) including breakfast, lunch, dinner, and weekend brunch.

The roots of Stir Market pay homage to the major food hall cities of Europe. “We’re inspired by iconic culinary/retail destinations such as Mercado de San Miguel in Madrid and Harrods in London where dining and shopping blend effortlessly,” explains Stir Market President and Co-Founder Mimi Mok, a self-professed Francophile who has spent over a decade living in southern France.”

These great markets – that offer diverse eating experiences, shopping, and a sense of discovery – are as memorable as any Michelin starred restaurant. That’s was our inspiration for Stir Market, an environment where neighbors can come together for morning coffee, a meal on-the-go, sit-down dinner, and even shop for a gourmand gift.”