Show 69, April 12, 2014: Owner/Chef Cathy Pavlos, Provenance in Newport Beach

Cathy PavlosChef Cathy Pavlos’ Provenance – The Garden at Eastbluff in Newport Beach (Eastbluff Center) is the most anticipated restaurant opening in the OC this far this year. It’s been an anxious two years in the making…

Chef Cathy’s grandfather was a commercial farmer in Huntington Beach. She grew up eating and cooking only her grandfather’s farm raised produce, fresh fish from the docks in San Pedro, fresh fruits from family orchards in Whittier, and often proteins butchered on the farm. She spent 10-years in the local 4-H club raising horses, goats, lambs and rabbits. Her lamb and rabbits were sold commercially.

Provenance’s Mission Statement – Provenance is a neighborhood restaurant – the kind of restaurant you wish you had in your neighborhood. Our menu, with most items made in house from natural and/or organic products, is of consistently high quality and tailored to a simple as well as sophisticated taste and a moderately high budget. Our concept, anchored by our organic garden, will focus on California Cuisine and outstanding service. We will continue to grow and evolve with our customers and promote a friendly, fair, and creative work environment, while profitably providing unwavering attentive and knowledgeable service.

Provenance is already serving seven days a week. No lunch on Saturday and Sunday Farm Breakfast.

Play

April 12: Deep End Dining, K-Town Night Market, Provenance OC, Argot Wines, Bruce Kalman, The Shed, It’s It, Cool-A-Coo

Podcasts

Segment One: Host Jet Tila and Producer Andy Harris
Segment Two: Food blogger Eddie Lin of Deep End Dining
Segment Three: Danny Park, Operations Partner, KTown Night Market, and Yong Kim, Co-Founder & Co-Owner, Seoul Sausage Company
Segment Four: Owner/Chef Cathy Pavlos, Provenance in Newport Beach
Segment Five: Justin Harmon, Winemaker, Argot Wine Company, Santa Rosa, CA
Segment Six: Executive Chef Bruce Kalman, Union Restaurant, Pasadena, CA
Segment Seven: HeadShedHead Brad Orrison, The Shed Barbeque & Blues Joint and The Shed Saucery, Ocean Springs, MS
Segment Eight: Jet Tila and Producer Andy Harris on the iconic premium ice cream novelty now back at Dodger Stadium, the Cool-A-Coo

Chef Jet and Producer Andy preview the show.

Thoughtfully written food blogs proving genuinely useful information are seemingly ubiquitous now but they weren’t ten years ago. Happy 10th Anniversary to “Deep End Dining.”

There is a new addition to the booming Asian Night Market scene locally. A warm welcome to the first K-Town Night Market.

The most ambitious restaurant opening in the OC thus far this year is the long-awaited Provenance in Newport Beach. An impressive organic garden wraps around the perimeter of the restaurant’s spacious patio.

We’ll have a visit from a passionate young wine maker in Sonoma County who is creating limited production wines crafted his way with impressive results.

A local chef with substantial cooking credentials has opened a new, more personal restaurant in Pasadena. Chef Jet will provide the specifics.

The most famous barbeque joint in Mississippi has figured out a way to go national. Their popular sauces and marinades are now available in glass bottles at better food stores across the country.

It’s ice cream season. One of the most popular premium ice cream novelty items ever is the iconic It’s It. It’s SoCal cousin is the Cool-A-Coo. We have the scoop on both…

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

Eddie Lin of Deep End DiningEddie Lin is a larger than life food blogger. Fortunately he also knows what he’s writing about.

Ten years ago he created the always provocative Deep End Dining blog to provide a forum for his views. It’s a hit…

He is also Los Angeles Magazine’s Digest blogger.

Eddie is the author of Lonely Planet’s Extreme Cuisine. You’ve seen him on Travel Channel’s Bizarre Foods with Andrew Zimmern, Cooking Channel’s Eat Street, and as a guest judge on Bravo’s Top Chef Masters.

He’s working on a provocative new documentary about the placenta as a possible vitamin-rich, food source.

Deep End Dining…”Daring. Different. Delicious. There’s high end dining. There’s low end dining. And then there’s everything else in between. We’d like to introduce you to another level – Deep End Dining. We are diners dedicated to seeking and devouring the food uncommon, cuisine exotic and entrees less ordered. Have an open appetite and get ready to plunge into…the Deep End.”

Koreatown Night MarketNight Markets are hot right now in SoCal. It was only a matter of time before a Korean Night Market was organized.

KTown Night Market (a free event) is set for Friday, April 18th (4:00 p.m. to 12:00 a.m.) and Saturday, April 19th (2:00 p.m. to 12:00 a.m.) at the Robert F. Kennedy Community Schools in KoreaTown.

It’s a veritable buffet of great ethnic food including the best food trucks around curated by Seoul Sausage Co. (winners of Season 3 of Food Network’s “Great Food Truck Race.”

For the 1st time ever the winners of “Great Food Truck Race” from Seasons 1 to 3 (Grill ‘Em All, The Lime Truck & Seoul Sausage Co.) will all be together selling the food that made them famous nationwide.

“Our vision is for people to come and experience Korean food, Korean culture and Korean Entertainment.” Everyone is welcome!

Yong Kim of Seoul Sausage Co. and Danny Park, Operations Partner for KTown Night Market are our guests.

Cathy PavlosChef Cathy Pavlos’ Provenance – The Garden at Eastbluff in Newport Beach (Eastbluff Center) is the most anticipated restaurant opening in the OC this far this year. It’s been an anxious two years in the making…

Chef Cathy’s grandfather was a commercial farmer in Huntington Beach. She grew up eating and cooking only her grandfather’s farm raised produce, fresh fish from the docks in San Pedro, fresh fruits from family orchards in Whittier, and often proteins butchered on the farm. She spent 10-years in the local 4-H club raising horses, goats, lambs and rabbits. Her lamb and rabbits were sold commercially.

Provenance’s Mission Statement – Provenance is a neighborhood restaurant – the kind of restaurant you wish you had in your neighborhood. Our menu, with most items made in house from natural and/or organic products, is of consistently high quality and tailored to a simple as well as sophisticated taste and a moderately high budget. Our concept, anchored by our organic garden, will focus on California Cuisine and outstanding service. We will continue to grow and evolve with our customers and promote a friendly, fair, and creative work environment, while profitably providing unwavering attentive and knowledgeable service.

Provenance is already serving seven days a week. No lunch on Saturday and Sunday Farm Breakfast.

Justin Harmon of Argot WinesHow does a software engineer (and ex-chemical engineer) from Chicago find his way to Sonoma County and make the transition to becoming a serious winemaker who is respected by his peers? You’ll meet the passionate Justin Harmon and find out! His first home brew was a Cabernet made from a juice concentrate kit while still in Chicago.

He’s coming to Los Angeles on April 16th to showcase his wines @ a pop-up dinner prepared by Chef David Feau (ex-The Royce at The Langham Hotel in Pasadena) in Downtown Los Angeles organized by Learn About Wine.

Bruce Kalman on Union PasadenaBruce Kalman, who was previously the chef at the Churchill and Urbano Pizza Bar, has opened the 50-seat Union in Old Town Pasadena. It’s Kalman’s version of Northern Italian cuisine.

He’s known for making his pastas from scratch.

He’s an alum from the exclusive winner’s circle of Food Network’s “Chopped.”

His much praised polenta is from Pasadena’s Grist & Toll.

On April 13th Union debuts Sunday Family Suppers (Cena di Famiglia.) It’s three courses, including an ample platter of Italian desserts, for $39.

Brand Orrinson of the Shed BBQIf you’re from the South and love barbeque then you know the familiar catchphrase, “Get Fed at the Shed.”

It refers to The Shed Barbeque & Blues Joint in Ocean Springs, Mississippi.

The Shed was founded in 2002 by (brothers and sister) Brad and Brooke Orrison and their parents. The original shed was 330 square feet and was built by Brad. He was all of 24 and his sister was 19. With success it expanded to 15,000 square feet over the years. The ‘cue has garnered many serious BBQ competition awards. The Shed burned down in 2011 and was quickly rebuilt retaining the quirky charm of the original.

They have been all over Food TV. Guy Fieri “discovered” them for Food Network’s “Diners Drive-Ins & Dives” and they have also been on Travel Channel’s “Man v. Food.” Most recently they even had their own reality series on Food Network.

Their proprietary BBQ Sauces and Marinades have become so popular that they have packaged them in glass bottles for national distribution. They are preservative free, have no MSG, and no added colorings or artificial flavors. This line of their business will eventually be bigger than the BBQ restaurants.

Brad and his crew (including New Orleans Chef Rene Patout) were just here exhibiting (with great flair) at the Natural Products Expo West in Anaheim. You could taste any of their fine sauces on their fabulous tri-tip!

Cool a Coo Ice Cream SandwichesWe’re talking the best in premium ice cream novelties…

In a recent “What’s Cooking with Travis and Chef Jet Tila” segment (heard on Friday morning @ 7:50 a.m. on AM 830 KLAA) the guys were discussing their favorites in ballpark eats. Travis brought up the decadent subject of It’s It and Cool-As-Coo’s. Travis became a fan of the It’s It during his college years. For Jet, Cool-A-Coos bring back memories of Dodger Stadium. We’ll explore these rich vanilla ice cream sandwich treats dipped in chocolate and topped on both sides with an oatmeal cookie. Both are made right here in California.

Both have great background stories. Unfortunately only one of them is available to enjoy outside of a Ball Park!

Podcasts

Segment One: Host Jet Tila and Producer Andy Harris
Segment Two: Food blogger Eddie Lin of Deep End Dining
Segment Three: Danny Park, Operations Partner, KTown Night Market, and Yong Kim, Co-Founder & Co-Owner, Seoul Sausage Company
Segment Four: Owner/Chef Cathy Pavlos, Provenance in Newport Beach
Segment Five: Justin Harmon, Winemaker, Argot Wine Company, Santa Rosa, CA
Segment Six: Executive Chef Bruce Kalman, Union Restaurant, Pasadena, CA
Segment Seven: HeadShedHead Brad Orrison, The Shed Barbeque & Blues Joint and The Shed Saucery, Ocean Springs, MS
Segment Eight: Jet Tila and Producer Andy Harris on the iconic premium ice cream novelty now back at Dodger Stadium, the Cool-A-Coo

October 12: Lindy & Grundy, Duskie Estes, Kristine Kidd, Brock Radke, Greg Daniels, Hawaiian Tropical Fruit

Podcasts

Segment One: Host Jet Tila and Producer Andy Harris
Segment Two: Erika Nakamura, master butcher, chef, and co-owner of Lindy & Grundy Meats
Segment Three: Duskie Estes, Executive Chef and Co-Proprietor of zazu kitchen + farm, Sebastopol. CA Part Onw
Segment Four: Duskie Estes, Executive Chef and Co-Proprietor of zazu kitchen + farm, Sebastopol. CA Part Two
Segment Five: Kristine Kidd, author of Williams–Sonoma Weeknight Gluten Free
Segment Six: Brad A. Johnson, Restaurant Critic for The Orange County Register Part One
Segment Seven: Chef Greg Daniels of The Haven Collective
Segment Eight: Ken Love, President of the Hawaii Tropical Fruit Growers

Host Jet Tila and Producer Andy Harris preview the show.

Jet discusses the highlights of the Luckyrice Festival Night Market held last Saturday at the Cosmopolitan Hotel on The Strip in Las Vegas. Jet served some 1,100 portions to the enthusiastic guests.

Andy reviews the highlights of the Patchwork Show – Edible Edition at SoCo and The OC Mart Mix in Costa Mesa last Weekend. The show broadcast live from the South Coast Collection.

Erika Nakamura of Lindy and Grundy MeatsThe classic, full-service neighborhood butcher shop is alive, well, and prospering at Lindy & Grundy Meats in the Fairfax District of Los Angeles. Artisan butcher Erika Nakamura (half of the Lindy & Grundy team along with Amelia Posada) is with us to fill us in. Erika is a classically trained chef.

All of their premium meats are from humanely treated, grass fed animals and 100 per cent locally produced and sustainable. The partners only source meat from farms they have visited. They even inspect the harvesting facility where the animal is processed. They offer an alternative to commercial farming.

Lindy and Grundy hosts classes for true meat enthusiasts.

Chef Duskie Estes and Salumist John Stewart of Zazu Kitchen and FarmOne of the most exciting chef teams operating in the Sonoma County wine country is Chef Duskie Estes and Salumist John Stewart (wife & husband) who are the proprietors of the new zazu kitchen + farm located at The Barlow (a former apple juice processing facility) in Sebastopol. Some of the vegetables used at the restaurant are actually grown in large tubs on the restaurant’s patio. They were mentored by pioneering Seattle chef/restaurateur Tom Douglas before relocating to Sonoma County to go off on their own.

The original zazu restaurant (part of a former chicken coop) was founded in Santa Rosa in 2001. It was located in a rustic roadhouse way out of town surrounded by farms and vineyards. If a local didn’t tell you about it you’d probably never know it was there. Their regulars include some of the most distinguished winemakers in Sonoma County. The eclectic wine list includes reserve selections that you just don’t see outside of the private stash of the wineries.

Duskie and John were living farm-to-table long before that became a marketing buzzword for chefs. They raise their own chicken and ducks to provide the eggs for their fresh pasta and their praise-worthy gelati.

Duskie Estes of the new zazu kitchen + farm in Sebastopol stays with us.

John Stewart learned the art of curing meats from Mario Batali’s father who has a highly-praised salumi business in Seattle. Visitors to zazu can watch John cure his acclaimed Black Pig Meat Co.’s bacon and salumi right there.

Zazu even has an experienced organic farmer on staff. He supervises the three spots of zazu’s soil including the MacBryde Farm where John and Duskie live with their children. The Farm is home to zazu’s chickens, ducks, turkeys, heritage wattle pigs, sheep, rabbits, goats and more.

Kristine Kidd Loyal readers of Bon Appetit Magazine will remember Kristine Kidd as the long-time Food Editor.

She is now the food editor for the Monterey Bay Aquarium’s Seafood Watch website as well as a busy cookbook author.

Her newly released seventh cookbook is Weeknight Gluten Free. This title is particularly important to Kristine as her childhood celiac disease resurfaced recently.

Kristine is a serious home cook. She prepares fresh meals at home almost every night.

On Wednesday, October 23rd Kristine Kidd will be part of a “Zov’s Lunch and Learn” program at Zov’s Bistro in Tustin. Kristine will be explaining how to prepare delicious meals that are gluten free.

Lunch will be on the menu, too. The entrée is Grilled Lemongrass Chicken with Ginger Rice, Braised Kale and Grilled Roasted Tomatoes. It’s a modest $25 per guest and seating is limited. Make your plans now because it will reach capacity quickly.

Brock Radke of Las Vegas WeeklyIn Las Vegas it’s who you know and the “SoCal Restaurant Show” is lucky to have Brock Radke as our insider on the ground in Las Vegas. Brock is the Food Editor of Las Vegas Weekly and joins us regularly to clue us in on what’s happening on the dynamic Las Vegas dining scene.

This morning Brock is giving us the 411 on Tom Colicchio’s Heritage Steak at The Mirage and Rick Moonen’s Rx Boiler Room at The Shops at Mandalay Bay. Brock recommends both new additions to The Strip’s dining choices.

We’re proud to be part of the hospitality industry as chefs and restaurateurs are some of the most generous folks we know. When there is a worthy cause they are there in a flash with food and support…

Greg Daniels of Haven GastropubWe know Chef Greg Daniels from the two Haven Gastropubs (Orange and Pasadena,) taco asylum and Provisions Market. From October 16th to 25th Chef Greg has assembled a group of distinguished OC chefs to raise money for children who suffer from Severe Acute Malnutrition (SAM) worldwide. It’s all under the playful banner of “PB&J for Good.”

Participating chefs will put their creative spin on the traditional PB&J as a special menu offering. Each will donate a portion of the proceeds from the sale of every PB&J dish to benefit StopSAM.org, a fundraising arm for Severe Acute Malnutrition.

Besides Haven Gastropub some of the high profile restaurants participating include ARC, Broadway by Amar Santana, Little Sparrow, LUCCA, and The Winery Restaurant & Wine Bar.

The State of Hawaii has some of the most fertile agricultural land in the United States yet, in recent years, this dirt hasn’t been used for agriculture. Sadly they need to import most of their fruits and vegetables from the Mainland.

Sharwil AvacadoOn the Big Island of Hawaii, for example, over 200 varieties of avocados grow. The pearl of the group is the Sharwil. It’s creamy with a rich buttery flavor, and prized by local chefs.

Surprisingly until very recently the USDA wouldn’t allow the Sharwil to be imported into the lower 48 states. This is a real shame because the seasons of the Sharwil match the seasons of availability for imported avocados from Mexico. Wouldn’t you want to enjoy a made in the USA fruit which also supports our economy ?

Ken Love, the President of the Hawaii Tropical Fruit Growers, joins us from The Big Island to explain what has changed…It’s a baby step.

Podcasts

Segment One: Host Jet Tila and Producer Andy Harris
Segment Two: Erika Nakamura, master butcher, chef, and co-owner of Lindy & Grundy Meats
Segment Three: Duskie Estes, Executive Chef and Co-Proprietor of zazu kitchen + farm, Sebastopol. CA Part Onw
Segment Four: Duskie Estes, Executive Chef and Co-Proprietor of zazu kitchen + farm, Sebastopol. CA Part Two
Segment Five: Kristine Kidd, author of Williams–Sonoma Weeknight Gluten Free
Segment Six: Brad A. Johnson, Restaurant Critic for The Orange County Register Part One
Segment Seven: Chef Greg Daniels of The Haven Collective
Segment Eight: Ken Love, President of the Hawaii Tropical Fruit Growers