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

Joseph Mahon“Initially, Chef Mahon plied his sandwiches through food trucks and then a pop-up venue. “The first six months was a laboratory, improving consistency and getting guest feedback,” he reminisces. But changes in his personal life required a permanent address. “My daughter was on the way,” Mahon reveals, adding, “I stopped seeking out the next trend – I could chase that for 25 years.” He began to ask himself, “What’s more stable?”

“The answer was Burger Parlor, a location just around the corner from the pop-up site in Fullerton.”

“No matter what the burger combination, Mahon insists, “let the meat shine. Everything else is second, third or fourth.”

Chef Mahon generously shares his recipe for the Kali Burger on Pages 148 – 149 in West Coast Prime Meats Cooks – Professional Recipes For The Home Kitchen. West Coast Prime Meats is Chef Joseph’s source for the special antibiotic-free, Nebraska Beef he uses in his burgers.

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Show 134, August 8, 2015: Show Preview with Guest Host Chef Andrew Gruel & Executive Producer & Co-Host Andy Harris

Andrew GruelExecutive Chef Andrew Gruel of the rapidly growing Slapfish empire with restaurants in Huntington Beach, Laguna Beach, Newport Beach, LAX, and now, Irvine at UCI, is back as today’s special Guest Host.

Next a tempting preview of Saturday’s ample show and definitely not for dieters. With any luck we will always leave you hungry and thirsty. In our case that’s probably a good thing…

Golden Foodie AwardsIt’s the last week of voting for the 2015 Golden Foodie Awards. The categories up for the people’s choices are Best Beer Selection, Best Wine, Best Pizza, Best Steak, Best Burger, Best California Cuisine and Best Seafood. Take a minute and vote your choice. A favorite restaurant will absolutely appreciate it!

If you feel so inclined we politely encourage you to consider voting for our Co-Host, Chef Andrew Gruel’s, Slapfish, for Best Seafood. www.goldenfoodieawards.com. Click on “Vote” and write in “Slapfish” for “Best Seafood.” Thanks so much for your appreciated support!

When it comes to Breakfast and Brunch in Fullerton, new and buzzworthy is Grits. “Grits is the new Fullerton home of Chef Cody Storts. The concept is classic Southern comfort food done with California creativity. The Kitchen is wide open and built to scratch-make everything that comes out of it. The food is real. Fresh, local, simple and clean. Nothing processed. Nothing corporate. Nothing boring.”

Finca la Carrodilla is one of the newer standout wineries in the Guadalupe Valley in Northern Baja attracting a lot of deserved attention. The winery is certified organic. It’s a 20-acre passion project of the Castro Family with the youthful Fernando Perez Castro overseeing the effort. He’s also the self-taught winemaker. The artfully landscaped and colorful grounds are designed to conserve water. The distinctive winery building is architecturally significant with a roof deck garden as part of the entry.

The very hands-on Sal Maniaci has presided over Sapori Ristorante in Newport Beach for over 25 years. He had a good pizza on the menu but wasn’t quite satisfied with it. Using his Italian roots for inspiration he researched wood-fired Neapolitan pizza and the result is Pizzeria Sapori adjacent to Sapori Ristorante. It features, of course, traditional Italian Neapolitan-style pizza baked in a wood-fired oven imported from Naples. You’ll hear from Sal himself what an incredible process making the dough is!

It’s time to talk wine again with our resident authority Kyle Meyer of The Wine Exchange in Santa Ana. There are a lot of obscure “green” terms being used in marketing wine these days. You have organic, sustainable and biodynamic being used. Also, what is skin contact and dry farmed when it comes to wine ? Kyle, a pleasantly regular fellow, will enthusiastically share with us what we really need to know in understandable English.

It’s safe to say Chef Amar Santana of Broadway by Amar Santana in Laguna Beach has created quite a following for himself in Orange County. He was recently recognized by the Orange County Register as one of the five top toques. Not bad for a 33-year old who immigrated to the United States when he was 13. We’ll meet Chef Amar and talk about his eagerly anticipated (and soon to open) Spanish concept, Vaca in Costa Mesa.

All of this and lots more absolutely incredible deliciousness on Saturday’s show!

 

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Show 134, August 8, 2015: Chef Cody Storts, Grits, Fullerton

Cody StortsWhen it comes to Breakfast and Brunch in Fullerton, new and buzzworthy is Grits. They take Brunch seriously. One of their catch-phrases is : “Because BRUNCH in Fullerton needs a kick in the ass.”

“Grits is the new Fullerton home of Chef Cody Storts. The concept is classic Southern comfort food done with California creativity. The Kitchen is wide open and built to scratch-make everything that comes out of it. The food is real. Fresh, local, simple and clean. Nothing processed. Nothing corporate. Nothing boring.”

Chef Cody also has an affinity for creative creations with grits. After all he is from Texas. How about Jalapeno Cheddar Grits with white grits, roasted red fresno chiles and a sunny egg?

All the appealing baked goods and desserts are prepared right there. Look for Skillet Cornbread with bacon and maple & brown sugar butter and Biscuits & Bone Marrow with sweet butter, fresh fruit and seasonal jam.

There is even Scrapple on the menu, a favorite of Chef Andrew’s.

New additions to the menu are Pork Cheek Benedict and Chicken Skin.

Breakfast and Bruch are now a destination in Fullerton.

 

 

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