Tag Archives: Fountain Valley

Show 497, October 29, 2022: Executive Chef and General Manager Chad Urata, Artisan Restaurant & Café, Fountain Valley Part One

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Chad Urata of Artisan 7 Leaves

“On the heels of celebrating its first anniversary, Fountain Valley-based ARTISAN has introduced new, hand-crafted pizzas to its celebrated menu. The elevated fast-casual restaurant and café, a marriage of Orange County-born concepts, 7 Leaves Café and Crema Bakery, has gained a loyal following for its energetic and unique teas, and focused, chef-driven menu of brunch-focused anytime dishes and premium baked goods. Now, the concept takes the same quality ingredients and attention to detail and extends it to an innovative selection of ARTISAN Café Pizza offerings prepared under the watchful eye of Executive Chef Chad Urata.”

“Each pizza features an artisanal crust that begins with pillowy dough created by award-winning baker Tarit Tanjasiri, owner of Crema Bakery and co-founder of ARTISAN. “While each ARTISAN Café Pizza is baked to order, great care is taken in the preparation of the dough,” explained Tanjasiri, who oversees all of the baked goods served at ARTISAN. “Our ingredients are simple – flour, water, salt, natural starter, and time – the latter being key, as flavor is developed through a 48-hour cold fermentation.””

“Upon entering the 3,000 square-foot restaurant and café, guests are immersed into an environment that revolves around chic European style, reminiscent of a fine Parisian boulangerie, complete with a display of fresh-baked bread and pastries.”

Chef & Manager Chad Urata takes a break from his busy kitchen to join us with pizza peel in hand.

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Show 497, October 29, 2022: Executive Chef and General Manager Chad Urata, Artisan Restaurant & Café, Fountain Valley Part Two

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Chad Urata of Artisan 7 Leaves

“On the heels of celebrating its first anniversary, Fountain Valley-based ARTISAN has introduced new, hand-crafted pizzas to its celebrated menu. The elevated fast-casual restaurant and café, a marriage of Orange County-born concepts, 7 Leaves Café and Crema Bakery, has gained a loyal following for its energetic and unique teas, and focused, chef-driven menu of brunch-focused anytime dishes and premium baked goods. Now, the concept takes the same quality ingredients and attention to detail and extends it to an innovative selection of ARTISAN Café Pizza offerings prepared under the watchful eye of Executive Chef Chad Urata.”

“Each pizza features an artisanal crust that begins with pillowy dough created by award-winning baker Tarit Tanjasiri, owner of Crema Bakery and co-founder of ARTISAN. “While each ARTISAN Café Pizza is baked to order, great care is taken in the preparation of the dough,” explained Tanjasiri, who oversees all of the baked goods served at ARTISAN. “Our ingredients are simple – flour, water, salt, natural starter, and time – the latter being key, as flavor is developed through a 48-hour cold fermentation.””

“Upon entering the 3,000 square-foot restaurant and café, guests are immersed into an environment that revolves around chic European style, reminiscent of a fine Parisian boulangerie, complete with a display of fresh-baked bread and pastries.”

Chef & Manager Chad Urata takes a 2nd break from his busy kitchen to continue with us with pizza peel in hand.

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Show 496, October 22, 2022: Bob Levey, Founder, Philly’s Best, Fountain Valley and Beyond Part One

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Bob Levey of Philly's Best

“This year Philly’s Best celebrates 30 years of true Philly flavor in California. The company was started by native Philadelphians Bob and Andrea Levey, who wanted to bring the flavors of Philadelphia to their new home of Southern California. In 1992, they opened their first Philly’s Best location in Fountain Valley (which still operates in its original location.)”

“The company’s authentic flavors start with proprietary recipes, along with ingredients and products direct from Philadelphia, including Amoroso’s® rolls, Wise® Chips, Taylor® Pork Roll, Hank’s Soda, Pennsylvania Dutch Birch Beer® and a variety of TastyKake® offerings. A uniquely Philly brand and concept, Philly’s Best has grown to 20 locations throughout California.”

“All Philly’s Best cheesesteaks are prepared to order on a seasoned flat-top grill featuring thinly sliced steak or chicken breast with melted white American cheese loaded into an authentic Amoroso’s roll brought in from the East Coast.”

“Starting in July 2022 as we celebrate our 30th anniversary of serving up California’s most authentic cheesesteaks, we’ve taken our west coast guests on a little trip down south with the introduction of our new Nashville Hot Chicken Cheesesteak,” said Bob Levey, founder of Philly’s Best. “While always staying true to our East Coast roots, Philly’s Best is passionate about unveiling new and exciting flavors to our guests, and we know that even those most loyal to our award-winning cheesesteaks like to mix it up from time to time. We’re confident this new kickin’ chicken option is sure to become a fast favorite, especially among fans who love to load up their cheesesteaks and hoagies with our spicy pepper spread.” “This newest chicken cheesesteak is packing a sweet, savory, smokey heat with the fiery flavors of Nashville Hot!”

Founder Bob Levey takes a break from working the seasoned flat-top grill to join us with spatula in hand. Expansion plans for neighboring states outside of California are in the works while maintaining strict quality control standards.

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Show 496, October 22, 2022: Bob Levey, Founder, Philly’s Best, Fountain Valley and Beyond Part Two

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Bob Levey of Philly's Best

“This year Philly’s Best celebrates 30 years of true Philly flavor in California. The company was started by native Philadelphians Bob and Andrea Levey, who wanted to bring the flavors of Philadelphia to their new home of Southern California. In 1992, they opened their first Philly’s Best location in Fountain Valley (which still operates in its original location.)”

“The company’s authentic flavors start with proprietary recipes, along with ingredients and products direct from Philadelphia, including Amoroso’s® rolls, Wise® Chips, Taylor® Pork Roll, Hank’s Soda, Pennsylvania Dutch Birch Beer® and a variety of TastyKake® offerings. A uniquely Philly brand and concept, Philly’s Best has grown to 20 locations throughout California.”

“All Philly’s Best cheesesteaks are prepared to order on a seasoned flat-top grill featuring thinly sliced steak or chicken breast with melted white American cheese loaded into an authentic Amoroso’s roll brought in from the East Coast.”

Founder Bob Levey takes another break from working the seasoned flat-top grill to continue with us spatula in hand. Future expansion plans for neighboring states outside of California are in the works while maintaining strict quality control standards.

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Show 436, July 31, 2021: Artisan with Chief Executive Baker Tarit Tanjasiri Part One

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Tarit Tanjasiri of Crema Cafe

“Two well known and beloved Orange County-based culinary brands, 7 Leaves Café and Crema Bakery, have come together to create ARTISAN, an elevated fast-casual restaurant and café (with drive-thru) newly launched in Fountain Valley (10065 Garfield Ave. in Fountain Valley). The concept, which builds on the popularity of the 7 Leaves brand with a focused, chef-driven menu and baked goods that highlight quality ingredients and attention to detail.”

“Upon entering the 3,000-square-foot restaurant and café, guests are immersed into an environment that revolves around chic European style, reminiscent of fine Parisian boulangeries, complete with a display of fresh-baked breads and pastries. ARTISAN focuses on authenticity and dedication to quality through every facet of the brand, beginning with its well-trained staff to provide the highest quality service and an attentive and educational approach to every guest.” “The culinary team, dedicated to presenting a chef-driven experience, is led by the masterminds behind local favorite, Crema Bakery.”

“While we strive to present a menu that is rooted in carefully sourced ingredients and time-intensive preparation, we are intent on being approachable, affordable and craveable,” explained Crema Bakery Owner & Chief Executive Baker Tarit Tanjasiri, whose baked goods can be found at many of the region’s best restaurants. “The word ‘artisan’ in a food context refers to those products that are crafted by the hand of a master in the kitchen, utilizing whole ingredients that support a healthy lifestyle for the individual and the community, as a whole. In staying true to the brand, the 7 Leaves team has curated an elevated experience, while doing it in a way that will leave our guests wanting more.”

Tarit Tanjasiri joins us with a signature Coffle (Croissant & Waffle) in hand.

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Show 436, July 31, 2021: Artisan with Chief Executive Baker Tarit Tanjasiri Part Two

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Tarit Tanjasiri of Crema Cafe

“Two well known and beloved Orange County-based culinary brands, 7 Leaves Café and Crema Bakery, have come together to create ARTISAN, an elevated fast-casual restaurant and café (with drive-thru) newly launched in Fountain Valley (10065 Garfield Ave. in Fountain Valley). The concept, which builds on the popularity of the 7 Leaves brand with a focused, chef-driven menu and baked goods that highlight quality ingredients and attention to detail.”

“Upon entering the 3,000-square-foot restaurant and café, guests are immersed into an environment that revolves around chic European style, reminiscent of fine Parisian boulangeries, complete with a display of fresh-baked breads and pastries. ARTISAN focuses on authenticity and dedication to quality through every facet of the brand, beginning with its well-trained staff to provide the highest quality service and an attentive and educational approach to every guest.” “The culinary team, dedicated to presenting a chef-driven experience, is led by the masterminds behind local favorite, Crema Bakery.”

“The ARTISAN menu is innovative, energetic and authentic, with brunch-focused anytime dishes that are meant to suit a wide variety of palates. Under the watchful eye of Executive Chef Chad Urata, guests can indulge in a “Perfect” Omelette, Parisian Eggs Benedict, and classic Avocado Toast. Handheld dishes included a Bacon & Egg Sandwich and Mochiko Chicken Sandwich. Baked goods, made fresh daily, include a variety of breads, croissants, cookies, macarons, and the noteworthy Artisan Croffle.”

“While all of our baked goods are made by hand using the best ingredients – the most important being time – our stand-out offering is definitely the Artisan Croffle,” observed Tanjasiri, who explained that his baguettes have a 48-hour preparation time and are made with only flour, water, salt, and yeast. “Croffle is a portmanteau of Croissant and Waffle, since we take our signature croissant dough and cook it in a waffle iron, rather than the oven to create a unique item that is crisp, yet flaky and buttery all at once. It’s unlike anything you’ve ever had.”

Tarit Tanjasiri continues with a Mochiko Chicken Sandwich (panko crusted mochiko chicken) in hand.

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Show 228, June 17, 2017: The Meatheads from West Coast Prime Meats (Terry & Jay)

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Bone Marrow Mac and Cheese at the Recess RoomBone Marrow is increasing in prominence on restaurant menus. You’ll frequently see it as an appetizer or as an accompaniment as part of an entrée.

Locally, for example, the new Recess Room in Fountain Valley has Bone Marrow Mac & Cheese and the Bone Marrow Burger on their menu.

The Bromberg Brothers in Soho popularized bone marrow in the early 90s at Blue Ribbon Brasserie with their signature appetizer of Bone Marrow & Oxtail Marmalade.

Our resident Meatheads from West Coast Prime Meats, Terry Hanks and Jay Henderson, will provide us with the rich 411.

The Meatheads explain that bone marrow has the same umami qualities of foie gras but is far more economical. It also has more healthful qualities (in moderation) than you’d probably imagine.

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Show 163, March 12, 2016: Cathy Thomas, Award-Winning Food Journalist & Author

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Cathy ThomasCathy Thomas is the award-winning, long-time Food Editor and food columnist for the Orange County Register. She also publishes a genuinely useful weekly newsletter on food, Cathy Thomas Cooks! On Friday afternoon, March 18th you’ll have a chance to meet her from 2:00 p.m. to 5:00 p.m. at The Chefs’ Toys warehouse store in Fountain Valley located right off the 405 Freeway. All are invited and this is a free event.

Cathy will be selling & signing all her must-have Melissa’s resource and reference books. Great gifts for that special foodie in your life. At 3:00 p.m. and 4:00 p.m. Cathy will be making “Produce Love” presentations along with demonstrating a few of her favorite Chefs’ Toys kitchen gadgets.

Chef Bill Bracken of Bracken’s Kitchen will also be in the house along with the Melissa’s chefs cooking up nibbles from the recipes in the books.

RSVP for Friday’s event at Chefs’ Toys here –>

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Show 162, March 5, 2016: Robert Schueller, Produce Authority, Melissa’s World Variety Produce Continues…

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Robert Schueller of Melissa's World Variety Produce in the AM830 KLAA StudioWhat’s new, and fresh, in the world of fruits and vegetables? Glad you asked. Joining us for an encore segment is our resident Produce authority, Robert Schueller of Melissa’s World Variety Produce.

Grapes from South America are now deliciously available in the non-Summer season. Highlights are the Melissa’s Muscato grapes (red and green Summer flavors.)

Green to amber-green Muscato seedless grapes arrive with a crisp, firm texture and a delicious tangy sweetness. Toss in fruit salads for texture, color, and a burst of juicy flavor. Succulently delicious— the ideal picnic or lunchbox treat.

Exclusively available from Melissa’s, Red Muscato grapes have a bright, rosy red color, firm texture with a very high sugar content. Slightly sweeter than its juicy sweet green-skinned cousin, Red Muscato grapes are a great addition to any fresh fruit ‘n cheese platter, sprinkled on yogurt or tossed in a green salad. This variety’s refreshing sweetness makes it a healthy out-of-hand snack food for kids and smart adults alike!

Cathy ThomasCathy Thomas is the award-winning, long-time Food Editor and food columnist for the Orange County Register. She also publishes a genuinely useful weekly newsletter on food, Cathy Thomas Cooks! On Friday afternoon, March 18th you’ll have a chance to meet her from 2:00 p.m. to 5:00 p.m. at the Chefs’ Toys warehouse store in Fountain Valley located right off the 405 Freeway. All are invited and this is a free event.

Cathy will be selling & signing all her must-have Melissa’s resource and reference books. Great gifts for that special foodie in your life. At 3 and 4:00 p.m. Cathy will be making presentations. Chef Bill Bracken of Bracken’s Kitchen will also be in the house cooking up nibbles of his tasty cuisine to savor.

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