Show 466, March 19, 2022: Show Preview with Executive Producer & Co-Host Andy Harris including Anne Marie Panoringan

Food Journalist Anne Marie Panoringan

Anne Marie Panoringan is Voice of OC’s well-informed food columnist. She reports industry news, current events and trends. The column publishes every other Friday. Anne Marie joins us in-studio to profile how two Orange County restaurants weathered Covid 19 in very different ways and also discusses her upcoming column about the burgeoning restaurant scene in Fullerton which publishes on Friday, March 25th. Anne Marie also reports on highlights from last week’s Natural Products Expo West at the Anaheim Convention Center. It’s the 2nd biggest convention held annually at the ACC. Anne Marie, in-studio, is part of this segment.

We first introduced Chef Eric Klein to the listeners of the “SoCal Restaurant Show” when he was the high-profile Executive Chef and Partner of Spago Las Vegas in the Forum Shops. Later Chef Eric transitioned with a giant promotion to Senior Vice President Culinary – Partner at Wolfgang Puck Catering based at The Dolby Theater in Hollywood. Every year for over two-decades Wolfgang Puck Catering has had the honor and great responsibility of providing all celebratory food and beverage for the prestigious Governors Ball following the Academy Awards ceremony. This year The Oscars return to the Dolby Theater on Sunday, March 27th. Talk about great expectations…Chef Eric Klein takes a brief break from his busy kitchens to join us.

Baker Arturo Enciso’s Gusto Bread is an organic panadería in Long Beach, California, specializing in pan and pan dulce made only with masa madre (natural leaven: sourdough starter).Find freshly made loaves, conchas, long breads, nixtamal, polvorones, horchata, café de olla, yerba mate, as well as delicious pantry goods (sardinas, beans), and so much more.” “Gusto Bread is a homey, creative, latinx operation, with a love for tradition and nutrition, serving and supported by their local community.”
Gusto loves putting their heart and soul into their acclaimed work. Baker Arturo has a passionate connection to bread and baking.” Arturo takes a break from his busy deck ovens and joins us.

Talley Vineyards (cool climate wines from the SLO Coast) Owner & Vintner Brian Talley is a third- generation farmer and second- generation winegrower born and raised in Arroyo Grande.  While attending UC Berkeley, where he earned degrees in History and Natural Resource Economics, he worked in a wine shop where he fell in love with wine. Brian began his career in the family business at age 12 when he started harvesting vegetables at Talley Farms.  He became General Manager of Talley Vineyards in 1991 and now serves as President of Talley Vineyards and Talley Farms.” Brian Talley is our guest to uncork all that is Talley Vineyards.

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’s favorite charity benefit of the year is the high-profile OC Chef’s Table benefiting the Illumination Foundation. It’s set for Sunday, March 27th at the Disneyland Hotel. The long-term goal of Illumination Foundation is to end homelessness in the OC. The event last year raised over $1.3 million. Chef Andrew provides the overview.

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

Play

March 19: Anne-Marie Panoringan, Eric Klein at the Academy Awards, Gusto Bread, Talley Vineyards

Podcasts

Segment One: Show Preview with Executive Producer & Co-Host Andy Harris including Anne Marie Panoringan
Segment Two: Anne Marie Panoringan, “Voice of OC’s” Food Columnist
Segment Three: Executive Chef Eric Klein, Senior Vice President Culinary – Partner, Wolfgang Puck Catering
Segment Four: Baker Arturo Enciso, Gusto Bread, Long Beach Part One
Segment Five: Baker Arturo Enciso, Gusto Bread, Long Beach Part Two
Segment Six: Vintner Brian Talley, President, Talley Vineyards and Talley Farms, Arroyo Grande, CA Part One
Segment Seven: Vintner Brian Talley, President, Talley Vineyards and Talley Farms, Arroyo Grande, CA Part Two
Segment Eight: Chef & Co-Host Andrew Gruel of Slapfish with “Ask the Chef”

We’re previewing the show 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. The column publishes every other Friday. Anne Marie joins us in-studio to profile how two Orange County restaurants weathered Covid 19 in very different ways and also discusses her current column about the burgeoning restaurant scene in Fullerton which published on Friday, March 18th. Anne Marie also reports on highlights from last week’s Natural Products Expo West at the Anaheim Convention Center. It’s the 2nd biggest convention held annually at the ACC.

We first introduced Chef Eric Klein to the listeners of the “SoCal Restaurant Show” when he was the high-profile Executive Chef and Partner of Spago Las Vegas in the Forum Shops. Later Chef Eric transitioned with a giant promotion to Senior Vice President Culinary – Partner at Wolfgang Puck Catering based at The Dolby Theater in Hollywood. Every year for over two-decades Wolfgang Puck Catering has had the honor and great responsibility of providing all celebratory food and beverage for the prestigious Governors Ball following the Academy Awards ceremony. This year The Oscars return to the Dolby Theater on Sunday, March 27th. Talk about great expectations…Chef Eric Klein takes a brief break from his busy kitchens to join us.

Baker Arturo Enciso’s Gusto Bread is an organic panadería in Long Beach, California, specializing in pan and pan dulce made only with masa madre (natural leaven: sourdough starter).Find freshly made loaves, conchas, long breads, nixtamal, polvorones, horchata, café de olla, yerba mate, as well as delicious pantry goods (sardinas, beans), and so much more.” Gusto Bread is a homey, creative, latinx operation, with a love for tradition and nutrition, serving and supported by their local community.

Gusto loves putting their heart and soul into their acclaimed work. Baker Arturo has a passionate connection to bread and baking.” Arturo takes a break from his busy deck ovens and joins us.

“Talley Vineyards (cool climate wines from the SLO Coast) Owner & Vintner Brian Talley is a third-generation farmer and second-generation winegrower born and raised in Arroyo Grande. While attending UC Berkeley, where he earned degrees in History and Natural Resource Economics, he worked in a wine shop called Curds and Whey where he fell in love with wine. Brian began his career in the family business at age 12 when he started harvesting vegetables at Talley Farms. He became General Manager of Talley Vineyards in 1991 and now serves as President of Talley Vineyards and Talley Farms.” Brian Talley is our guest to uncork all that is Talley Vineyards.

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’s favorite charity benefit of the year is the high-profile OC Chef’s Table benefiting the Illumination Foundation. It’s set for Sunday, March 27th at the Disneyland Hotel. The long-term goal of Illumination Foundation is to end homelessness in the OC. The event last year raised over $1.3 million. Chef Andrew provides the overview.

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

Food Journalist Anne Marie Panoringan

Anne Marie Panoringan is Voice of OC’s well-informed food columnist. She reports industry news, current events and trends. The column publishes every other Friday.

Anne Marie joins us in-studio to profile how two Orange County restaurants weathered Covid 19 in very different ways and also discusses her current column (published on March 18th) about the burgeoning restaurant scene in Fullerton. Anne Marie also reports on last week’s Natural Products Expo West at the Anaheim Convention Center. It’s the 2nd biggest convention held annually at the ACC.

Eric Klein of Wolfgang Puck Catering

We first introduced Chef Eric Klein to the listeners of the “SoCal Restaurant Show” when he was the high-profile Executive Chef and Partner of Spago Las Vegas in the Forum Shops. Later Chef Eric transitioned (with a major promotion) to Senior Vice President Culinary – Partner at Wolfgang Puck Catering based at The Dolby Theater in Hollywood.

Every year for over two-decades Wolfgang Puck Catering has had the honor and great responsibility of providing all celebratory food and beverage for the prestigious Governors Ball following the Academy Awards ceremony. This year the Oscars return to the Dolby Theater in Hollywood on Sunday, March 27th.

Last year Wolfgang Puck catered the exclusive “Cocktail Party” version of the Oscars at Union Station in Downtown Los Angeles. Nibbles and beverages were served (with proper pandemic protocols) in an outside patio during the ceremony.

They are the official caterers for the newly opened Academy Museum of Motion Pictures ($484 million) at Wilshire Blvd. and Fairfax Avenue.

Chef Eric Klein takes a brief break from his busy kitchens to join us.

Arturo Enciso of Gusto Bread

Baker Arturo Enciso’s Gusto Bread is an organic panadería in Long Beach, California, specializing in pan and pan dulce made only with masa madre (natural leaven: sourdough starter).Find freshly made loaves, conchas, long breads, nixtamal, polvorones, horchata, café de olla, yerba mate, as well as delicious pantry goods (sardinas, beans), and so much more.”

Gusto Bread is a homey, creative, latinx operation, with a love for tradition and nutrition, serving and supported by their local community.

Gusto loves putting their heart and soul into their acclaimed work. Baker Arturo has a passionate connection to bread and baking.”

Proprietor Arturo Enciso is a baker from Lebec, CA who has called Long Beach his home for over 10 years. As a self-taught baker for the last 7+ years, he’s grown his hobby into a career with his business Gusto Bread, a panadería orgánica on Retro Row in Long Beach (storefront just opened in August 2020). The bakery uses only masa madre (sourdough) for making breads and pan dulces, embracing ancient knowledge and using high-quality ingredients. He believes that good food and bread provide a beautiful way for people to connect with one another, to traditions and wisdom of the past and create community for a brighter future together.” Arturo takes a break from his busy ovens and joins us.

“Working alongside Arturo is his partner of over 10 years, Ana Belén Salatino, who you’ll find minding the shop, answering the phone and emails, and general day-to-day operations at the bakery. She is in awe of the amount of support and encouragement Gusto Bread has seen from the Long Beach community (and beyond) and knows a good part of the business’ success comes from the heartfelt passion Arturo has for baking and their shared deep commitment to the highest quality ingredients and processes.”

Gusto Bread is open five days and closed on Monday and Tuesday.

Brian Talley of Talley Vineyards

Talley Vineyards (cool climate wines from the SLO Coast) Owner & Vintner Brian Talley is a third-generation farmer and second-generation winegrower born and raised in Arroyo Grande. While attending UC Berkeley, where he earned degrees in History and Natural Resource Economics, he worked in a wine shop called Curds and Whey where he fell in love with wine.”

“Brian began his career in the family business at age 12 when he started harvesting vegetables at Talley Farms. He became General Manager of Talley Vineyards in 1991 and now serves as President of Talley Vineyards and Talley Farms. Brian is recognized as a leader in the local wine industry and was cofounder of the World of Pinot Noir, has served as President of the San Luis Obispo Coast Wine Collective and been recognized by both Robert Parker and the local wine industry as a Wine Industry Person of the Year. Most recently he was a leader in the effort to establish the recently approved San Luis Obispo Coast AVA and wrote a farm to table cookbook, Our California Table, Celebrating the Seasons with the Talley Family.”

“Brian loves cooking, wine and travel as well as hiking and golf. He lives at the edge of Talley Farms with his wife Johnine. Brian Talley is our guest to uncork all that is Talley Vineyards.”

Talley Vineyards is known for their Estate Chardonnay and Pinot Noir.

“The Tally Pinot Noirs are Burgundian style with California influence: approachable minerality, delicate fruit, and refreshing energy.” Their Chardonnays are a fresh take on California Chardonnay with citrus, stone fruit, and vivacity shining through in aromas and flavors.”

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

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’s favorite charity benefit of the year is the OC Chef’s Table benefiting the Illumination Foundation. It’s set for Sunday, March 27th at the Disneyland Hotel. The long-term goal of Illumination Foundation is to end homelessness in the OC. The event last year raised over $1.3 million. The headlining chef is Jet Tila, the emeritus Host of the “SoCal Restaurant Show” and the author of the newly published 101 Thai Dishes You Need To Cook Before You Die. Chef Andrew provides the overview.

Podcasts

Segment One: Show Preview with Executive Producer & Co-Host Andy Harris including Anne Marie Panoringan
Segment Two: Anne Marie Panoringan, “Voice of OC’s” Food Columnist
Segment Three: Executive Chef Eric Klein, Senior Vice President Culinary – Partner, Wolfgang Puck Catering
Segment Four: Baker Arturo Enciso, Gusto Bread, Long Beach Part One
Segment Five: Baker Arturo Enciso, Gusto Bread, Long Beach Part Two
Segment Six: Vintner Brian Talley, President, Talley Vineyards and Talley Farms, Arroyo Grande, CA Part One
Segment Seven: Vintner Brian Talley, President, Talley Vineyards and Talley Farms, Arroyo Grande, CA Part Two
Segment Eight: Chef & Co-Host Andrew Gruel of Slapfish with “Ask the Chef”

Show 452, November 20, 2021: Chef Imram Ali Mookhi, Khan Saab Desi Craft Kitchen, Fullerton

Imran Ali Mookhi of Khan Saab Desi Craft Kitchen

Khan Saab Desi Craft Kitchen in Fullerton is a 100% Halal restaurant featuring high-end Desi cuisine paired alongside a menu of alcohol-free crafted mocktails from the award-winning Chef Imran Ali Mookhi. Built on the mission to highlight global cuisine in an elevated and elegant way, Khan Saab’s menu offers bold entrees made with fresh, locally sourced ingredients. Since its inception, the concept has been recognized by several regional publications and in 2021 was awarded the Plate and Bib Gourmand awards, respectively, by the prestigious Michelin Guide.”

“Chef Mookhi and his partners opened Khan Saab in the lively Downtown Fullerton, CA neighborhood in early 2020. A culmination of cuisines from Pakistan, India, and Afghanistan are elevated at this eclectic 100% halal eatery with an elegant vibe. In his tenure as a chef, Mookhi has trained under numerous Michelin-starred chefs in world-class kitchens. His take on traditional Indian flavors have since earned him national recognition at high caliber concepts including Tantra on Sunset, Tamarind of London in Newport Coast, Dosa, and most recently Tumbi, in Santa Monica. Now, Chef Ali and Khan Saab restaurant hold its very own Michelin recognition resulting from years of hard work and a dedication to the team’s vision of bringing high-end Desi cuisine to the West.”

“The menu at Khan Saab consists of carefully crafted dishes using high quality ingredients sourced from local vendors, including a 100% halal Australian Wagyu Bone-In Tomahawk Steak, a cut that is so rare and priced at $150 that guests must call ahead to order and ensure availability. Other favorites include Chicken Tikka and Pomegranate Bhel Puri – authentic street food served on crackers with rice puff peanuts, vermicelli mint, tamarind chili, and garlic chutney. Guests can also opt for a selection of top-quality skewerless Tandoori Jhinga and Smoked Salmon Kabobs, the latter of which is presented in a smoke-filled dome, continuing the smoking process at the table for guests to marvel.”

“The cuisine is complemented by a craft bar program, featuring Desi-inspired alcohol-free mocktails, which at the concept’s inception was the first of its kind in Southern California and fourth in the nation. The innovative mocktail menu features non-alcoholic, handcrafted cocktails including the Smoked Negroni with rose syrup and Palo Santo bitters, the Mango Mojito, and Peshwari Mule, as well as traditional Mango Lassi and lychee “mimosas.””

Chef Ali Mookhi takes a break from the tandoor oven and joins us.

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Show 398, November 7, 2020: Chef & Proprietor Joseph Mahon of Jaxon’s Scratch-Made Chix Tenders in Orange and Fullerton Part One

Chef Joseph MahonReformed fine-dining chef Joseph Mahon (ex-Bastide in West Hollywood) has made a name for himself in the last few years with a menu of highly regarded premium burgers at Burger Parlor in Orange and Fullerton. Everything there is from scratch including the ketchup.

Adapting to weathering the lingering Covid 19 crisis Chef Joseph has morphed his two Burger Parlor locations to Jaxon’s Scratch-Made Chix Tenders with the same commitment to premium quality using all-natural, antibiotic free chicken. On the compact menu are 2, 3 and 4 piece chicken tender meals (served with crinkle fries,) a chicken sandwich and a teriyaki bowl with teriyaki basted chicken tenders, steamed veggies and white rice. House prepared sides include a side salad, pickles, sweet potato fries, crinkle fries, coleslaw and mac & cheese. A wide selection of rotating craft beers on tap is also part of the menu.

To complement the chicken tenders are a variety of dipping sauces. The house specialty is Jaxon’s Cajun Sauce. Premium Sauce selections are Polynesian, Scorpion Vinegar, Garlic Herb Parmesan, Reaper BBQ, Lemon-Lime Pepper and Blue Cheese.

Chef Joseph Mahon takes a brief respite from the kitchen (flying the coop) and is our guest.

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Show 398, November 7, 2020: Chef & Proprietor Joseph Mahon of Jaxon’s Scratch-Made Chix Tenders in Orange and Fullerton Part Two

Chef Joseph MahonReformed fine-dining chef Joseph Mahon (ex-Bastide in West Hollywood) has made a name for himself in the last few years with a menu of highly regarded premium burgers at Burger Parlor in Orange and Fullerton. Everything there is from scratch including the ketchup.

Adapting to weathering the lingering Covid 19 crisis Chef Joseph has morphed his two Burger Parlor locations to Jaxon’s Scratch-Made Chix Tenders with the same commitment to premium quality using all-natural, antibiotic free chicken. On the compact menu are 2, 3 and 4 piece chicken tender meals (served with crinkle fries,) a chicken sandwich and a teriyaki bowl with teriyaki basted chicken tenders, steamed veggies and white rice. House prepared sides include a side salad, pickles, sweet potato fries, crinkle fries, coleslaw and mac & cheese. A wide selection of rotating craft beers on tap is also part of the menu.

To complement the chicken tenders are a variety of dipping sauces. The house specialty is Jaxon’s Cajun Sauce. Premium Sauce selections are Polynesian, Scorpion Vinegar, Garlic Herb Parmesan, Reaper BBQ, Lemon-Lime Pepper and Blue Cheese.

As previously reported by Anne Marie Panoringan in Voice of OC Jaxon’s in Orange will soon be serving cocktails.

Chef Joseph Mahon takes a brief respite from the kitchen and is our guest.

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Show 378, June 20, 2020: Anne Marie Panoringan, Voice of OC’s Food Columnist Part Two

Food Journalist Anne Marie PanoringanAnne Marie Panoringan is Voice of OC’s well-informed food columnist She adroitly reports industry news, current events and trends. Panoringan’s prior work 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.” She has been recognized by the Orange County Press Club.”

Since dine-in is back in Orange County Anne Marie has been making the rounds to observe the “new normal” in eating out. She continues with us to share how OC restaurants are adapting including Bosscat Kitchen & Libations in Newport Beach and Stubrik’s Steakhouse in Fullerton.

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Show 368, April 11, 2020: Chef / Proprietor Ali Mookhi of Khan Saab Desi Craft Kitchen, Fullerton

Imran Ali Mookhi of Khan Saab Desi Craft KitchenThe newly opened Khan Saab Desi Craft Kitchen in Downtown Fullerton is a 100% Halal restaurant featuring high-end Desi cuisine paired alongside alcohol-free crafted mocktails from the award-winning Chef Imran Ali Mookhi. Built on the mission to highlight global cuisine in an elevated and elegant way, Khan Saab’s menu offers bold entrees made with fresh, locally-sourced ingredients.

Khan Saab is now available for takeout and 3rd party delivery through Grubhub, Doordash, and Postmates! The doors and phone lines are open daily from 2 to 9:30 p.m.! Order directly by phone @ 714.853.1081 and receive 10% off!

Order from the Dinner menu and Family Take Out BBQ Kit, which includes your choice of smoked beef kabob, Malai chicken tikka, or Afghani Seekh kabob.  Packaged with Vegetable Biryani. $50 and serves four people.

Chef Ali is also graciously serving the community with a weekly feeding program for those in need providing hot meals and bags of rice & lentils on Friday evenings.

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Show 324, May 18, 2019: Orange Coast Magazine’s Dining Critic Gretchen Kurz on 2019’s Best New Restaurants Issue

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.

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Show 278, June 23, 2018: Executive Chef Zach Geerson, Journeyman’s Food + Drink, The Hotel Fullerton, Fullerton

Zachary GeersonJourneyman’s Food & Drink (right off the 91 Freeway in Fullerton) is the most recent passion project of executive chef Zachary Geerson. It’s a real gem of a discovery and a true dining experience.

The cuisine which can only be explained as Post-modern and globally-inspired, draws from Chef Zach and his team’s diverse cultural background and training. Chef Zach, being of Sicilian descent, uses that and his love for Italian cuisine, as a jumping off point for some dishes and inspiration from his wife, Olivia, who is Thai and Laotian.

“Welcome to Journeyman’s my friend. What you are about to experience, or have experienced, is a culmination of my team and I’s

hard work. We’ve been open for a few months now and we are really proud of what we have accomplished thus far.”

“If you don’t already know, we offer our dining menu in a 4-course, prix-fixe format with four options in each course. This hopefully makes you feel more at ease and makes it feel a little like an a la care menu. These are the best dishes we have to offer you. Please, kick back and relax and let our wonderful team guide you through this experience. I am glad you have given us the opportunity to take care of you and your friends, family, or both.”

From Zach Geerson.
A fun way to preview the Journeyman’s experience is to enjoy a craft libation and some Bar Snacks at Journeyman’s welcoming Bar. No reservations needed so you arrive at your leisure. Think elevated Avocado Toast with smoked salmon roe, mozzarella di bufala, thyme, and burnt onion.

As Chef Zach says, “It’s not the destination…It’s the Journey.”

Dinner nightly Tuesday through Saturday. Reservations strongly suggested for the Dining Room.

We’ll meet the energized Chef Zach.

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Show 171, May 14, 2016: Chef Joseph Mahon, The Burger Parlor, Fullerton & Old Towne Orange

Joseph MahonThe Better Burger Battle is heating up again with the arrival of Fullerton’s favorite, The Burger Parlor in Old Towne Orange. You have a serious fine dining chef creating premium burgers and loving it. They even make their own homemade ketchup and ice cream for the milk shakes. Burger-meister and Chef Joseph Mahon is with us with all the juicy details.

“Often times, when customers order a hamburger in a fine-dining establishment, they wind up disappointed. Either the patty blend isn’t right or the burger lacks a sauce or the whole dish is too precious.”

“Not so with Joseph Mahon. When the fine-dining veteran introduced his hamburger at the posh Bastide in West Hollywood, the reception was so overwhelmingly positive, Mahon started penciling out his own burger business.”

The result is The Burger Parlor in Fullerton and now, Old Towne Orange.

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