Show 336, August 10, 2019: Show Preview with Co-Host Andy Harris

Now a tantalizing preview of this Saturday’s delectable 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 that’s probably a pretty good thing… As always, we greatly appreciate you being a part of our loyal listening audience. Truly couldn’t do it without you.

Since 1985 Mealtop has been serving traditional Korean shaved ice (Bingsoo) all over South Korea. These ever popular and traditional Korean desserts have recently arrived in the United States with locations in Buena Park and on L.A.’s Koreatown. We’ll meet USA proprietor Joon Hyun-Baek.

Voting for the 8th Annual Golden Foodie Awards representing the best in dining in Orange County commences on August 11th and runs for one tight week until Saturday, August 17th. It’s the people’s choice awards as Orange County foodies make the decisions. Pamela Waitt the Creator and Producer of the Golden Foodie Awards joins us with the details of how the voting works and what the categories are.

Learn the secrets of easy, healthy Greek cuisine with our guest, Chef Christina Xenos, co-author of Opa! The Healthy Greek Cookbook. When you don’t have the Greek island breeze behind you, finding local ingredients for complex recipes can seem difficult to integrate Greek food into your lifestyle. With Opa! The Healthy Greek Cookbook you can spare yourself the odyssey of traveling just to eat fresh and flavorful food. Opa! The Healthy Greek Cookbook leads you on a culinary journey towards an appetizing and healthy lifestyle through simple recipes.

Zama Tea & Kombucha is a community-focused, brick and mortar tea and Kombucha bar and wellness café serving many tasty vegan and healthier food options. They just celebrated their 3rd Anniversary in June. All the Kombuchas are house-brewed and at any given time a rotating selection of ten flavors options are available to enjoy on tap. It’s housed in a carefully restored, historic building in Old Town Tustin. It’s also the home of the Three Pug Bakery. Proprietress & Founder Leanne Herrera pulls the tap for us.

The boutique Rowen Wine Company is Rodney Strong Wine Estates new brand of small production, high-elevation wines from a remote and historic part of Sonoma County called The Cooley Ranch. This is the fruition of an 18-year project by Rodney Strong Proprietor Tom Klein under the personal direction of Winemaker Justin Seidenfeld who pulls the cork on this unusual venture for us.

Executive Chef Michael Rossi of THE RANCH Restaurant & Saloon in Anaheim is set to collaborate with Brewmaster Victor Novak of Golden Road Brewing for THE RANCH’s first ever Beer Dinner on Thursday evening, August 22nd. Chef Michael will craft globally-inspired dishes that pair with a selection of craft beers from Golden Road’s portfolio of core, seasonal and limited-edition brews. Chef Michael and Brewmaster Victor preview the menu and pairings with us.

Program Note : On Saturday morning, August 17th we’re at Alcazar Palm Springs for our “Delectably Palm Springs” special!

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

Play

Show 336, August 10, 2019: 8th Annual Golden Foodie Awards Voting with Founder Pamela Waitt

Pam Waitt of the Golden Foodie AwardsVoting for the 8th Annual Golden Foodie Awards representing the best in dining in Orange County commences on August 11th and runs for one tight week until Saturday, August 17th. It’s the people’s choice awards as Orange County foodies make the decisions.

“The Golden Foodie Awards has evolved into a celebration of Orange County’s rich culinary scene,” said Pamela Waitt, creator and producer of the Golden Foodie Awards, and president of the OC Restaurant Association. “Now in its 8th year, the Golden Foodie Awards have grown exponentially in reach and media attention. To enable us to continue to grow as an event, we have previously brought on the accounting firm of Moss Adams to audit votes and continue to attract sponsors who share a vision of highlighting those stand-out chefs and restaurants in Orange County.”

The Golden Foodie Awards is a people’s choice event that recognizes the best chefs, libations and cuisine at chef-driven and independent restaurants. With its focus on involving the Orange County community to serve as judges through their voting, the Golden Foodie Awards serve as a high honor and is an indication of local culinary trends and consumer preferences.

Connoisseurs of cuisine and lovers of libations will have a chance for one week (starting August 11th) to vote for their favorites among 14 categories (plus two more categories, Pastry Chef of the Year & Chef of the Year, that are peer voted). The voting includes categories ranging from Bartender of the Year to Best Service Award.

The sold-out gala awards ceremony is set for the Marriott Newport Beach on September 29th.

Play

August 10: Mealtop, Golden Foodie Awards, Christina Xenos, Zama Tea & Kombucha, Rowen Wine Company, Michael Rossi and Victor Novak

Podcasts

Segment One: Show Preview with Co-Host Andy Harris
Segment Two: Mealtop (Korean Shaved Ice) with Proprietor Joon Hyun-Baek
Segment Three: 8th Annual Golden Foodie Awards Voting with Founder Pamela Waitt
Segment Four: Chef & Food Journalist Christina Xenos – Opa! The Healthy Greek Cookbook
Segment Five: Zama Tea & Kombucha, Old Town Tustin Part One
Segment Six: Zama Tea & Kombucha, Old Town Tustin Part Two
Segment Seven: Winemaker Justin Seidenfeld, Rowen Wine Company, Healdsburg, Sonoma County
Segment Eight: Executive Chef Michael Rossi, The Ranch Restaurant & Saloon, Anaheim & Brewmaster Victor Novak, Golden Road Brewing Co

Now a tantalizing preview of this Saturday’s delectable 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 that’s probably a pretty good thing… As always, we greatly appreciate you being a part of our loyal listening audience. Truly couldn’t do it without you.

Since 1985 Mealtop has been serving traditional Korean shaved ice (Bingsoo) all over South Korea. These ever popular and traditional Korean desserts have recently arrived in the United States with locations in Buena Park and on L.A.’s Koreatown. We’ll meet proprietor Joon Hyun-Baek.

Voting for the 8th Annual Golden Foodie Awards representing the best in dining in Orange County commences on August 11th and runs for one tight week until Saturday, August 17th. It’s the people’s choice awards as Orange County foodies make the decisions. Pamela Waitt the Creator and Producer of the Golden Foodie Awards joins us with the details of how the voting works and what the categories are.

Learn the secrets of easy, healthy Greek cuisine with our guest, Chef Christina Xenos, co-author of Opa! The Healthy Greek Cookbook. When you don’t have the Greek island breeze behind you, finding local ingredients for complex recipes can seem difficult to integrate Greek food into your lifestyle. With Opa! The Healthy Greek Cookbook you can spare yourself the odyssey of traveling just to eat fresh and flavorful food.  Opa! The Healthy Greek Cookbook leads you on a culinary journey towards an appetizing and healthy lifestyle through simple recipes.

Zama Tea & Kombucha is a community-focused, brick and mortar tea and Kombucha bar and wellness café serving many tasty vegan and healthier food options. They just celebrated their 3rd Anniversary in June. All the Kombuchas are house-brewed and at any given time a rotating selection of ten flavors options are available to enjoy on tap. It’s housed in a carefully restored, historic building in Old Town Tustin. It’s also the home of the Three Pug Bakery. Proprietress & Founder Leanne Herrera pulls the tap for us.

The boutique Rowen Wine Company is Rodney Strong Wine Estates new brand of small production, high-elevation wines from a remote and historic part of Sonoma County called The Cooley Ranch. This is the fruition of an 18-year project by Rodney Strong Proprietor Tom Klein under the personal direction of Winemaker Justin Seidenfeld who pulls the cork on this unusual venture for us.

Executive Chef Michael Rossi of THE RANCH Restaurant & Saloon in Anaheim is set to collaborate with Brewmaster Victor Novak of Golden Road Brewing for THE RANCH’s first ever Beer Dinner on Thursday evening, August 22nd. Chef Michael will craft globally-inspired dishes that pair with a selection of craft beers from Golden Road’s portfolio of core, seasonal and limited-edition brews. Chef Michael and Brewmaster Victor preview the menu and pairings with us.

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

Joon Hyun-Baek of Mealtop CafeSince 1985 Mealtop has been serving traditional Korean shaved ice (Bingsoo) all over South Korea. These popular and traditional Korean desserts have recently arrived in the United States with locations in Buena Park and on L.A.’s Koreatown.

The menu at Mealtop features a multitude of authentic Bingsoo (shaved ice). All of Mealtop’s Bingsoo variations include four classic ingredients: soft shaved ice, braised red beans, chewy rice cakes and sweet condensed milk. The cast-iron braised sweet-but-savory red beans are the most important aspect, while the other three play equal parts in the taste of Korean tradition. All of the flavors come together in harmony and every ingredient is either made in-house using traditional techniques or locally sourced.

In addition to traditional shaved ice, Mealtop also offers other items such as lattes from South Korea (Bibibig Latte, Orange Latte and Babamba Latte), and desserts such as Ang Butter Bread and more.

“Even with an abundance of Korean food in Los Angeles, I felt and still somewhat feel that there is room for growth not only in Korean food but representation of Korean culture; thus I made it one of my life goals to spread Korean culture through food and clothing. Our ultimate goal is to bring a piece of South Korean culture to these communities through traditional Korean shaved ice and desserts.” — CEO Joon Hyun-Baek

We’ll meet proprietor Joon Hyun-Baek.

Pam Waitt of the Golden Foodie AwardsVoting for the 8th Annual Golden Foodie Awards representing the best in dining in Orange County commences on August 11th and runs for one tight week until Saturday, August 17th. It’s the people’s choice awards as Orange County foodies make the decisions.

“The Golden Foodie Awards has evolved into a celebration of Orange County’s rich culinary scene,” said Pamela Waitt, creator and producer of the Golden Foodie Awards, and president of the OC Restaurant Association. “Now in its 8th year, the Golden Foodie Awards have grown exponentially in reach and media attention. To enable us to continue to grow as an event, we have previously brought on the accounting firm of Moss Adams to audit votes and continue to attract sponsors who share a vision of highlighting those stand-out chefs and restaurants in Orange County.”

The Golden Foodie Awards is a people’s choice event that recognizes the best chefs, libations and cuisine at chef-driven and independent restaurants. With its focus on involving the Orange County community to serve as judges through their voting, the Golden Foodie Awards serve as a high honor and is an indication of local culinary trends and consumer preferences.

Connoisseurs of cuisine and lovers of libations will have a chance for one week (starting August 11th) to vote for their favorites among 14 categories. The voting includes categories ranging from Bartender of the Year to Best Service Award.

The gala awards ceremony is set for the Marriott Newport Beach on September 29th.

Christina Xenos of My Sweet Greek CateringLearn the secrets of easy, healthy Greek cuisine with our guest, Chef Christina Xenos, co-author of Opa! The Healthy Greek Cookbook. When you don’t have the Greek island breeze behind you, finding local ingredients for complex recipes can seem difficult to integrate Greek food into your lifestyle. With Opa! The Healthy Greek Cookbook you can spare yourself the odyssey of traveling just to eat fresh and flavorful food. Opa! The Healthy Greek Cookbook leads you on a culinary journey towards an appetizing and healthy lifestyle through simple recipes.

Discover Greek cooking with:

  • 90 Recipes for popular Greek dishes made with easy-to-find ingredients
  • Greek Kitchen Tips including how to stock your pantry and kitchen with the right ingredients and equipment, plus cooking techniques
  • A Regional Overview explaining Greek food from ancient times to modern day

Recipes in this Greek cookbook include: Avocado Skordalia, Baked Zucchini Patties, Spanakopita, Spinach Rice, Vegetable Moussaka, Shrimp Santorini, Spinach and Feta Stuffed Chicken Breasts, Greek Yogurt Brandy Cake, and much more!

Christina Xenos is a professional chef, cookbook author, and journalist based in Los Angeles, California. Her Greek-themed pop-up dining experiences have been featured in Food & Wine magazine, among other outlets. She loves sharing her recipes and food musings on her instagram and recipe blog.

Leanne Herrera of Zama Tea and KombuchaZama Tea & Kombucha is a community-focused, brick and mortar tea and Kombucha bar and wellness café serving many tasty vegan and healthier food options. Zama celebrated its Third Anniversary in Old Town Tustin in June.

“Observing the demands of a healthier beverage, Zama Tea opened one of the first Kombucha On Tap locations in the OC at the Packing House’s lower level. That location has since moved to Old Town Tustin, Ca. Kombucha [Kawm-Boo-Cha ] a non-alcoholic, probiotic tea is gaining popularity among foodies who favor organic beverages with a very low sugar content and lots of health benefits.

All the Kombuchas are house-brewed and at any given time a rotating selection of ten flavors options (from a master recipe library of 70 flavors) are available to enjoy on tap at the 12-foot Kombucha Bar. It’s housed in a carefully restored, historic building in Old Town Tustin (the site of the first Doctor’s Office in Tustin.) It’s also the home of the Three Pug Bakery, a local artisan enterprise.

Zama Tea & Kombucha provides a welcome, holistic respite from the stresses of everyday life. An unexpected feature is a tranquil, shaded back patio.

“Kombucha is a very popular topic in the beverage industry these days. While very well-liked, it is also quite controversial. The main reason for this is the many claims of health benefits, arguments over the best ingredients to use, and especially whether “raw” or pasteurized versions are better for you. Don’t let the controversy bother you, though; it is still a beverage that you should consider drinking and enjoying!”

Kombucha is a beverage made of fermented bacteria and yeast in tea. Its routes have been traced back to 221 B.C. in China, but may go back even further! While the drink is called various things including “Manchurian mushroom,” the tea fungus is not made with any mushrooms. (The reason for this name comes from the appearance that is created during the fermenting process.)

Proprietress Leanne Herrera pulls the tap for us.

Justin Seidenfeld of Roden Wine CompanyThe boutique Rowen Wine Company is Rodney Strong Wine Estates new brand of small production, high-elevation wines from a remote and historic part of Sonoma County called The Cooley Ranch. This is the fruition of an 18-year project by Rodney Strong Proprietor Tom Klein under the personal direction of Winemaker Justin Seidenfeld.

The vineyards at Cooley Ranch are above the fog line, which increases the sun exposure and heat that Cabernet Sauvignon and other Bordeaux red varietals need to ripen, but also provides cooling during the summer heat, which settles down in the lower valleys.

The 2016 ROWEN red blend is a lush and elegant wine consisting of wonderful high elevation, mountain fruit. The wine has aromas of dark cherries, blackberries and sweet toasted oak from the co-fermented Viognier. On the palate, the wine is balanced and structured from the Cabernet Sauvignon with notes of juicy cassis, light floral and sweet vanilla. Co-fermenting the Syrah with the Viognier is a classic Northern Rhone technique which adds an exotic floral element to the finished wine as well as a rounder mouthfeel. Enjoy this wine now with sharp cheeses and charcuterie, grilled filet mignon, cocoa dusted chocolate torte or cellar for enjoyment for years to come.”

Justin Seidenfeld serves as winemaker for Rodney Strong Vineyards and Rowen Wine Company. Named one of Wine Enthusiasts “Top 40 Under 40” in 2017. Justin brings a bold perspective on crafting unique wines.

Michael Rossi of the Ranch Restaurant and SaloonExecutive Chef Michael Rossi of THE RANCH Restaurant & Saloon in Anaheim is set to collaborate with Brewmaster Victor Novak of Golden Road Brewing for THE RANCH’s first ever Beer Dinner.

Chef Michael will craft globally-inspired dishes that pair with a selection of craft beers from Golden Road’s portfolio of core, seasonal and limited-edition brews.

The Beer Dinner will be held on Thursday, August 22nd at 6:00 p.m. at THE RANCH Events Center, located five floors above the Restaurant & Saloon. Guests will experience a five-course menu expertly matched with beer pairings for $125 per person (all inclusive, space is limited).

Victor Novak and his Blueberry Mocha Stout from Golden Road BrewingMenu includes:

  1. MINIATURE BAJA FISH TACOS OCTOPUS COCKTAIL(Tray Passed) | paired with K-38 CLARA
  2. CRUDO OF GEORGES BANK SEA SCALLOPS: Guava Aguachile, Macadamia Nut, Lime | paired with LONELY TARTS CLUB BAND
  3. BAJA STRIPED BASS: Steamed In Banana Leaf, Lemongrass, Coconut, Shrimp & Pineapple Fried Rice | paired with FIELDS OF GOLD SAISON
  4. MUSCOVY DUCK BREAST: Kalamata Olive, Black Mission Fig, English Cheddar | paired with IN BRUGES
  5. RED DEER VENISON CHOP: Tamarind, Orange, Smoked Jalapeño, Espresso | paired with GET UP OFFA THAT BROWN
  6. IRISH CAR BOMB: Bailey’s Semifreddo, Jameson Sabayon, Irish Stout Spice Cake | paired with EYE FOR AN IRISH

Podcasts

Segment One: Show Preview with Co-Host Andy Harris
Segment Two: Mealtop (Korean Shaved Ice) with Proprietor Joon Hyun-Baek
Segment Three: 8th Annual Golden Foodie Awards Voting with Founder Pamela Waitt
Segment Four: Chef & Food Journalist Christina Xenos – Opa! The Healthy Greek Cookbook
Segment Five: Zama Tea & Kombucha, Old Town Tustin Part One
Segment Six: Zama Tea & Kombucha, Old Town Tustin Part Two
Segment Seven: Winemaker Justin Seidenfeld, Rowen Wine Company, Healdsburg, Sonoma County
Segment Eight: Executive Chef Michael Rossi, The Ranch Restaurant & Saloon, Anaheim & Brewmaster Victor Novak, Golden Road Brewing Co

Podcasts

Segment One: Show Preview with Co-Host Andy Harris
Segment Two: Mealtop (Korean Shaved Ice) with Proprietor Joon Hyun-Baek
Segment Three: 8th Annual Golden Foodie Awards Voting with Founder Pamela Waitt
Segment Four: Chef & Food Journalist Christina Xenos – Opa! The Healthy Greek Cookbook
Segment Five: Zama Tea & Kombucha, Old Town Tustin Part One
Segment Six: Zama Tea & Kombucha, Old Town Tustin Part Two
Segment Seven: Winemaker Justin Seidenfeld, Rowen Wine Company, Healdsburg, Sonoma County
Segment Eight: Executive Chef Michael Rossi, The Ranch Restaurant & Saloon, Anaheim & Brewmaster Victor Novak, Golden Road Brewing Co

Show 298, November 17, 2018: Chef / Proprietor Ross Pangilinan, TERRACE by Mix Mix (South Coast Plaza) and Mix Mix Kitchen Bar

Ross PangilinanChef / Proprietor Ross Pangilinan (Mix Mix Kitchen Bar, Santa Ana) launched Terrace by Mix Mix in South Coast Plaza in late September. Located on level 3 of the Crate and Barrel / Macy’s Home Store Wing, TERRACE by Mix Mix concentrates on well-priced, market-driven small plates.

The cuisine showcases Pangilinan’s eclectic style, which is influenced by French, Italian, and modern Filipino flavors, as well as his refined technique. An approachable wine list offers varietals by the glass and bottle as well as rotating craft beers.

True to its name, the restaurant features full-service evening dining (and Weekend Brunch) in a beautifully designed covered terrace off the west end of Bridge of Gardens. A small wine bar, additional seating, an open kitchen and a counter offering a weekday lunch quick-service menu is inside.

Pangilinan opened his first restaurant, Mix Mix Kitchen Bar, in downtown Santa Ana in 2016. The name “Mix Mix” is inspired by the English translation of the Filipino dessert Halo-Halo and is also a play on Pangilinan’s culinary style and Filipino-American identity. The restaurant has been an unqualified success since opening, garnering accolades as best new restaurant from Orange Coast Magazine and earning the chef critical praise. Chef Ross was honored as “Rising Star Chef of The Year” at the 2018 Golden Foodie Awards.

Pangilinan’s culinary journey began upon graduating from Le Cordon Bleu in Pasadena. He traveled to France to work in the Michelin-starred Les Trois Marches in Versailles. Back in the U.S., he was hired as sous chef to open the critically acclaimed, fine dining Sinatra restaurant at Wynn Las Vegas. Returning to Southern California, Pangilinan worked as sous chef at the Patina flagship and became a protégé of founder chef Joachim Splichal. The Patina Group recognized his talent and named him executive chef at Leatherby’s Cafe Rouge, which is part of South Coast Plaza’s fine dining collection.

Chef Ross pops out of the kitchen for a chat.

Play

Show 288, September 1, 2018: Executive Chef Michael Rossi, THE RANCH Restaurant, Anaheim

Michael Rossi of the Ranch Restaurant and SaloonTHE RANCH Restaurant, hidden in plain sight in Anaheim, is located next door to THE RANCH Saloon and features true American regional cuisine. The high-profile culinary team at THE RANCH cooks from scratch with the finest ingredients possible to capture the rustic style of wine country and the freshest flavors of The Farm.

“Executive Chef, Michael Rossi and our talented culinary team craft our seasonally driven menu with hand selected produce harvested from our own farm. Our chefs have the unique ability to pick produce at the perfect time just before the peak of maturity to capture maximum flavor and within hours served at your table with old fashioned genuine hospitality and gracious service. To complete your dining experience, sample one of our many desserts created in house by Pastry Chef, David Rossi.”

“THE RANCH Cellar features a value oriented diverse selection of world class international wines served in a friendly and unintimidating style. The cellar holds 11,000 bottles of wine representing the world’s wine growing regions with an emphasis on California and West Coast wines. Our wine list offers a diverse Wines by the Glass program featuring over 35 wines representing domestic and international regions, complementing the restaurant’s seasonally driven menu.”

The Golden Foodie Awards are the People’s Choice Food Awards for Orange County. THE RANCH has been nominated for an impressive 5 Golden Foodies this year. Previously THE RANCH has been awarded 9 Golden Foodies. This is a record for any establishment in Orange County!

One of Chef Michael’s secrets that he graciously shares is the frequent posting of tantalizing, off-the-menu specials. Be an insider and follow their culinary team’s Instagram (theranchculinaryteam) and you’ll be in the know!

Opening Executive Chef Michael Rossi joins us with a tasty update.

Play

Show 284, August 4, 2018: Show Preview with Co-Host Andy Harris

Now a tempting preview of this Saturday’s positively delectable 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, upon careful reflection, that’s probably a pretty good thing…

Voting for the 7th Annual Golden Foodie Awards representing the best in dining in Orange County commenced on August 3rd and runs in two waves of voting. The 2nd voting period extends from August 10th through 17th. It’s the people’s choice awards as Orange County foodies make the decisions. Pamela Waitt the Creator and Producer of the Golden Foodie >Awards joins us with the details of how the voting works and what the categories are.

Returning for its highly-anticipated ninth year, L.A. Loves Alex’s Lemonade, hosted by James Beard Foundation award-winners Chef Suzanne Goin and partner Caroline Styne (The Lucques Group) along with Chef David Lentz (The Hungry Cat), is set for Saturday, September 8, 2018, from 12:30 – 4:30 pm on  UCLA’s Royce Quad. Goin, Styne and Lentz have again enlisted the support and generosity of their culinary-superstar friends around the country who will donate their time and services to raise funds and awareness for Alex’s Lemonade Stand Foundation (ALSF) and its mission to find better treatments and cures for all kids with cancer. Our guest with all the tempting details is Caroline Styne of The Lucques Group.

With Princess Cruises leading the way the glory days of distinctive dining at sea have returned. No matter what a guest might be craving, there is a delicious, freshly-prepared option available aboard each Princess Cruises ship. Heading ashore to join us is Princess Cruises’ Director of Guest Culinary Experience, Chef Pierre-Marie Leprince. Earlier this year Chef Leprince was bestowed the honor of Master Chef of France by the Association of the Master Chefs of France. Only 30 chefs from around the world will be so honored in 2018.

Eat your heart out Long Beach ! DINE LBC – Long Beach Restaurant Week returns August 4 to 12, 2018. Experience cuisine that delights the palate and defines the art of dining in Long Beach. Held annually, Dine LBC features value-oriented two or three course menus from dozens of Long Beach’s best restaurants in twelve unique neighborhoods throughout the city. The new contemporary German restaurant in Bixby Knolls, Rasselbock, is one of the participating restaurants in DINE LBC. We’ll meet proprietor Bjoern Risse, talk about his appealing DINE LBC menu and find out what a “Rasselbock” is. It is not on the menu.

When we last spoke with Chef Mike Minor, the Executive Chef for Mary Sue Milliken’s and Susan Feniger’s Border Grill in Las Vegas, he teased us with news that a BBQ concept was in the works. That has now launched as BBQ Mexicana, a quick service eatery located across the corridor from Border Grill at Mandalay Bay Resort and Casino. The menu was created by Mary Sue and Susan in collaboration with Chef Mike, a passionate BBQ master. We pull Chef Mike away from the smoker for a meaty chat.

Time for our mid-season report on the winning food and beverage lineup at Angel Stadium with Executive Chef Robert Biebrich. Joining him is Pastry Chef Tracy Felipe. We’ll update you on what’s new on the menu and the Japanese specialty items appearing regularly in St. Archer Brewing Co. Restaurant as well as in the Diamond Club Restaurant as a culinary salute to Shohei Ohtani. We also hear a rumor that Japanese specialties will be appearing during the next Halo homestand which is August 6th through 12th.

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

Play

Show 284, August 4, 2018: Pamela Waitt, Founder and Producer, 7th Annual Golden Foodie Awards

Golden Foodie AwardsVoting for the 7th Annual Golden Foodie Awards representing the best in dining in Orange County commences on August 3rd and runs in two waves of voting. The 2nd voting period extends from August 10th through 17th. It’s the people’s choice awards as Orange County foodies make the decisions.

“The Golden Foodie Awards has evolved into a celebration of Orange County’s rich culinary scene,” said Pamela Waitt, creator and producer of the Golden Foodie Awards, and president of the OC Restaurant Association. “Now in its 7th year, the Golden Foodie Awards have grown exponentially in reach and media attention. To enable us to continue to grow as an event, we have brought on the accounting firm of Moss Adams to audit votes and continue to attract sponsors who share a vision of highlighting those stand-out chefs and restaurants in Orange County.”

The Golden Foodie Awards is a people’s choice event that recognizes the best chefs, libations and cuisine at chef-driven and independent restaurants. With its focus on involving the Orange County community to serve as judges through their voting, the Golden Foodie Awards serve as a high honor and is an indication of local culinary trends and consumer preferences.

Connoisseurs of cuisine and lovers of libations will have a chance each week to vote for their favorites among 15 categories. The voting for August 3rd to 9thth includes Bartender of the Year, Best Cocktails in Orange County, Best Wine Program, Best Beer Program, Best Bar Program, Best New Restaurant and Best Lunch Spot in Orange County.

The 2nd voting period for August 10th through 17th includes Best Brunch in Orange County, Rising Star Chef of the Year, Favorite Food Influencer in Orange County, Outstanding Community Service, Restaurateur of the Year, Best Dessert Menu in Orange County, Best Entrée in Orange County and Best Service Award.

Pamela Waitt the Creator and Producer of the Golden Foodie Awards joins us with the details of how the voting works and what the categories are.

 

Play

August 4: Golden Foodie Awards, LA Loves Alex’s Lemonade, Princess Cruises, Rasselbock, BBQ Mexicana, Angel Stadium Food

Podcasts

Segment One: Show Preview with Co-Host Andy Harris
Segment Two: Pamela Waitt, Founder and Producer, 7th Annual Golden Foodie Awards
Segment Three: Caroline Styne, The Lucques Group, Co-Founder, L.A. Loves Alex’s Lemonade Benefit
Segment Four: Chef Pierre-Marie Leprince, Director of Guest Culinary Experience, Princess Cruises
Segment Five: Rasselbock, Bixby Knolls, Long Beach – Participant in DINE LBC – Long Beach Restaurant Week
Segment Six: Executive Chef Mike Minor, Border Grill Las Vegas, BBQ Mexicana
Segment Seven: Angel Stadium’s Executive Chef Robert Biebrich and Pastry Chef Tracy Felipe Part One
Segment Eight: Angel Stadium’s Executive Chef Robert Biebrich and Pastry Chef Tracy Felipe Part Two

Now a tempting preview of this Saturday’s positively delectable 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, upon careful reflection, that’s probably a pretty good thing…

Voting for the 7th Annual Golden Foodie Awards representing the best in dining in Orange County commences on August 3rd and runs in two waves of voting. The 2nd voting period extends from August 10th through 17th. It’s the people’s choice awards as Orange County foodies make the decisions. Pamela Waitt the Creator and Producer of the Golden Foodie Awards joins us with the details of how the voting works and what the categories are.

Returning for its highly-anticipated ninth year, L.A. Loves Alex’s Lemonade, hosted by James Beard Foundation award-winners Chef Suzanne Goin and partner Caroline Styne (The Lucques Group) along with Chef David Lentz (The Hungry Cat), is set for Saturday, September 8, 2018, from 12:30 – 4:30 pm on  UCLA’s Royce Quad. Goin, Styne and Lentz have again enlisted the support and generosity of their culinary-superstar friends around the country who will donate their time and services to raise funds and awareness for Alex’s Lemonade Stand Foundation (ALSF) and its mission to find better treatments and cures for all kids with cancer. Our guest with all the details is Caroline Styne of The Lucques Group.

With Princess Cruises leading the way the glory days of distinctive dining at sea have returned. No matter what a guest might be craving, there is a delicious, freshly-prepared option available aboard each Princess Cruises ship. Heading ashore to join us is Princess Cruises’ Director of Guest Culinary Experience, Chef Pierre-Marie Leprince.

Earlier this year Chef Leprince was bestowed the honor of Master Chef of France by the Association of the Master Chefs of France. Only 30 chefs from around the world will be so honored in 2018.

Eat your heart out Long Beach! DINE LBC – Long Beach Restaurant Week returns August 4 to 12, 2018. Experience cuisine that delights the palate and defines the art of dining in Long Beach. Held annually, Dine LBC features value-oriented two or three course menus from dozens of Long Beach’s best restaurants in twelve unique neighborhoods throughout the city. The new contemporary German restaurant in Bixby Knolls, Rasselbock, is one of the participating restaurants in DINE LBC. We’ll meet proprietor Bjoern Risse, talk about his appealing DINE LBC menu and find out what a “Rasselbock” is. It is not on the menu.

When we last spoke with Chef Mike Minor, the Executive Chef for Mary Sue Milliken’s and Susan Feniger’s Border Grill in Las Vegas, he teased us with news that a BBQ concept was in the works. That has now launched as BBQ Mexicana, a quick service eatery located across the corridor from Border Grill at Mandalay Bay Resort and Casino. The menu was created by Mary Sue and Susan in collaboration with Chef Mike, a passionate BBQ master. We pull Chef Mike away from the smoker for a meaty chat.

Time for our mid-season report on the winning food and beverage lineup at Angel Stadium with Executive Chef Robert Biebrich. Joining him is Pastry Chef Tracy Felipe. We’ll update you on what’s new on the menu and the Japanese specialty items appearing regularly in St. Archer Brewing Co. Restaurant as well as in the Diamond Club Restaurant as a culinary salute to Shohei Ohtani. We also hear a rumor that Japanese specialties will be appearing during the next Halo homestand which is August 6th through 12th.

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

Golden Foodie AwardsVoting for the 7th Annual Golden Foodie Awards representing the best in dining in Orange County commences on August 3rd and runs in two waves of voting. The 2nd voting period extends from August 10th through 17th. It’s the people’s choice awards as Orange County foodies make the decisions.

“The Golden Foodie Awards has evolved into a celebration of Orange County’s rich culinary scene,” said Pamela Waitt, creator and producer of the Golden Foodie Awards, and president of the OC Restaurant Association. “Now in its 7th year, the Golden Foodie Awards have grown exponentially in reach and media attention. To enable us to continue to grow as an event, we have brought on the accounting firm of Moss Adams to audit votes and continue to attract sponsors who share a vision of highlighting those stand-out chefs and restaurants in Orange County.”

The Golden Foodie Awards is a people’s choice event that recognizes the best chefs, libations and cuisine at chef-driven and independent restaurants. With its focus on involving the Orange County community to serve as judges through their voting, the Golden Foodie Awards serve as a high honor and is an indication of local culinary trends and consumer preferences.

Connoisseurs of cuisine and lovers of libations will have a chance each week to vote for their favorites among 15 categories. The voting for August 3rd to 9thth includes Bartender of the Year, Best Cocktails in Orange County, Best Wine Program, Best Beer Program, Best Bar Program, Best New Restaurant and Best Lunch Spot in Orange County.

Pamela Waitt the Creator and Producer of the Golden Foodie Awards joins us with the details of how the voting works and what the categories are.

Caroline StyneReturning for its highly-anticipated ninth year, L.A. Loves Alex’s Lemonade, hosted by James Beard Foundation award-winners Chef Suzanne Goin and partner Caroline Styne (The Lucques Group) along with Chef David Lentz (The Hungry Cat), is set for Saturday, September 8, 2018, from 12:30 – 4:30 pm on UCLA’s Royce Quad. Goin, Styne and Lentz have again enlisted the support and generosity of their culinary-superstar friends around the country who will donate their time and services to raise funds and awareness for Alex’s Lemonade Stand Foundation (ALSF) and its mission to find better treatments and cures for all kids with cancer.

Featuring fabulous food, wine and cocktails prepared by the nation’s best chefs, winemakers and mixologistsL.A. Loves Alex’s Lemonade is an afternoon of fantastic fare, cocktails for a cause, children’s activities, extravagant silent and exhilarating live auctions, and much more. The 2018 event is guaranteed to surpass the aspirations of previous years with returning chefs Chris Bianco, April Bloomfield, Evan Funke, Giada De Laurentiis, Adam Perry Lang, Donald Link, Nancy Oakes, Nancy Silverton, Steve Samson, Jon Shook, Vinny Dotolo, Rocco Whalen and Marc Vetri coming together to cook for childhood cancer cures.

Pricing for General Admission tickets is $195. The culinary cookout is family-friendly; children under the age of 12 are free with accompanying adult and do not need to register for the event.

“The fact that this is our ninth year hosting this event is pretty mind blowing! It feels really amazing to be able to have such a tangible impact on something that is just so important,” said co-founder Caroline Styne.” It’s also so gratifying to see so many others jump on board and wholeheartedly support this event and the foundation as a whole.”

Our guest with all the tantalizing details is Caroline Styne of The Lucques Group.

Pierre-Marie LeprinceWith Princess Cruises leading the way the glory days of distinctive dining at sea have returned. No matter what a guest might be craving, there is a delicious, freshly-prepared option available aboard each Princess Cruises ship.

Heading ashore to join us is Princess Cruises’ Director of Guest Culinary Experience, Chef Pierre-Marie Leprince.

Earlier this year Chef Leprince was bestowed the honor of Master Chef of France by the Association of the Master Chefs of France. Only 30 chefs from around the world will be so honored in 2018.

As Director of Guest Culinary Experience, Chef Leprince works with Princess Cruises’ executive and onboard culinary teams to ensure they are maintaining the finest standards. Princess Cruises is one of the few cruise lines whose ships were built with the delivery of fresh cuisine in mind.

The line’s culinary approach is “Designed for Fresh,” with breads baked freshly all day, sauces made from scratch using the freshest ingredients, steaks aged and hand cut onboard, and house-prepared ice cream made daily.

Chef Leprince and his team strive to ensure that guests discover the unique flavors of the places they visit while dining onboard Princess ships. He is also responsible for developing and updating the menus onboard all 17 Princess Cruises ships.

One of the best-known names in cruising, Princess Cruises is a global cruise line and tour company operating a fleet of 17 modern cruise ships renowned for their innovative design and wide array of choices in dining, entertainment, and amenities, all provided with the experience of exceptional customer service. As the world’s largest international premium cruise brand, Princess carries two million guests each year to more than 360 destinations around the globe on more than 150 itineraries ranging in length from three to 114 days.

Bjoern RisseEat your heart out Long Beach! DINE LBC – Long Beach Restaurant Week returns August 4 to 12, 2018. Experience cuisine that delights the palate and defines the art of dining in Long Beach. Held annually, Dine LBC features value-oriented two or three course menus from dozens of Long Beach’s best restaurants in twelve unique neighborhoods throughout the city.

The new contemporary German restaurant in Bixby Knolls, Rasselbock, is one of the participating restaurants in DINE LBC. We’ll meet proprietor Bjoern Risse, talk about his appealing DINE LBC menu and find out what a “Rasselbock” is. It is not on the menu.

“Rasselbock is a German restaurant and pub (launched in late 2016) specializing in German food with a modern twist and pouring freshly tapped German and Belgian beers from small producers. They feature over 35 German and Belgian beers, homemade sangrias and a great selection of German and Californian Wines.”

A must on the DINE LBC menu are is Rasselbock’s Mini Potato Pancakes Appetizer. The potato pancakes are topped with house-made apple sauce and Mascarpone cheese. All menu items on the DINE LBC menu include a beer pairing suggestion. A dessert option worthy of major consideration is their house-prepared Apple Strudel. It’s adapted from Bjoern’s Grandmother’s treasured family recipe.

The patio of Rasselbock is dog-friendly. On Thursday “Dogs eat on the Haus.” It’s a special canine plate of all-natural Pork Bratwurst.

When we last spoke with Chef Mike Minor, the Executive Chef for Mary Sue Milliken’s and Susan Feniger’s Border Grill in Las Vegas, he teased us with news that a BBQ concept was in the works. That has now launched as BBQ Mexicana, a quick service eatery located across the corridor from Border Grill at Mandalay Bay Resort and Casino. The menu was created by Mary Sue and Susan in collaboration with Chef Mike, a passionate BBQ master.

Inspired by Mary Sue and Susan’s travels to Mexico, where they fell in love with delicious barbacoa and smoked meats, the menu at BBQ Mexicana offers a variety of burritos, bowls, and salads filled with mesquite smoked chicken, pulled pork, slow smoked Texas-style brisket, and smoked tofu in addition to aguas frescas, beers and margaritas to go. BBQ Mexicana is ideal for convention attendees and those seeking a good meal on the go before continuing on to the casino, pool, convention center, or exploring Las Vegas.

Current hours are Monday through Friday from 11:00 a.m. to 4:00 p.m. with select mornings and weekends.

We pull Chef Mike away from the smoker for a meaty chat.

Robert BiebrichTime for our mid-season report on the winning food and beverage lineup at Angel Stadium with Executive Chef Robert Biebrich. Joining him is Pastry Chef Tracy Felipe.

We’ll update you on what’s new on the menu and the Japanese specialty items appearing regularly in St. Archer Brewing Co. Restaurant as well as in the Diamond Club Restaurant as a culinary salute to Shohei Ohtani.

We’ll get the 411 on the decadent Celebration Cake.

We also hear a strong rumor that Japanese specialties will be appearing during the next Halo homestand which is August 6th through 12th.

Podcasts

Segment One: Show Preview with Co-Host Andy Harris
Segment Two: Pamela Waitt, Founder and Producer, 7th Annual Golden Foodie Awards
Segment Three: Caroline Styne, The Lucques Group, Co-Founder, L.A. Loves Alex’s Lemonade Benefit
Segment Four: Chef Pierre-Marie Leprince, Director of Guest Culinary Experience, Princess Cruises
Segment Five: Rasselbock, Bixby Knolls, Long Beach – Participant in DINE LBC – Long Beach Restaurant Week
Segment Six: Executive Chef Mike Minor, Border Grill Las Vegas, BBQ Mexicana
Segment Seven: Angel Stadium’s Executive Chef Robert Biebrich and Pastry Chef Tracy Felipe Part One
Segment Eight: Angel Stadium’s Executive Chef Robert Biebrich and Pastry Chef Tracy Felipe Part Two

Show 254, December 30, 2017: Executive Chef Ross Pangilinan, Mix Mix Kitchen Bar, Santa Ana

Ross PangilinanYear anniversaries in the turbulent, fine-dining restaurant business are occasions to be celebrated. A salute to owner/Chef Ross Pangilinan (ex-Leatherby’s Café Rouge in the Segerstrom Center for The Arts in Costa Mesa) who just observed the 1st Anniversary of downtown Santa Ana’s Mix Mix Kitchen Bar.

When it comes to owning a restaurant, there’s no such thing as smooth sailing. That being said, it seems as though we’ve had something to celebrate since the day we first opened our doors,” comments Chef Ross Pangilinan who received a nomination for Chef of the Year at the 2017 Golden Foodie Awards. “I am honored by the support of the Orange County community, grateful for the dedication of my team, and could not be more excited to see what new celebrations Year 2 will bring.”

An Orange County native, Ross Pangilinan discovered his passion for cuisine at a young age. Adventurous dining experiences he shared with his father and cooking shows like Frugal Gourmet, have influenced his global palate and helped define his career as a chef.

After high school, Pangilinan enrolled at Le Cordon Bleu in Pasadena. Excelling in his courses, he went on to work at various Southern California restaurants and in France for the two-Michelin-starred Les Trois Marche.

At the age of 21, Patina Restaurant Group recognized Pangilinan’s skills and offered him his first sous chef position at Pinot Provence in 2005. After two years, he returned to France to work in the Michelin-starred Regis restaurant where he strengthened his culinary technique and back of the house operations.

His sous chef position at the flagship Patina at the Walt Disney Concert Hall helped earn the restaurant its Michelin star in 2007. A year after various successes, including opening the modern Italian restaurant Sinatra within Encore at the Wynn in Las Vegas, Pangilinan returned to Patina Restaurant Group in 2009 as Executive Chef at Leatherby’s Café Rouge, where he led the culinary team for 7 years.

Now he proudly presents, Mix Mix, his global dining concept exemplifying the techniques and traditions formed throughout his culinary journey.

It’s Dinner nightly and Sunday Brunch (think Shrimp Lumpia & other delights) from 11:00 a.m. to 3:00 p.m. Closed on Monday.

Chef Ross pops out of his open kitchen for a welcome chat.

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Show 246, November 4, 2017: Executive Chef Michael Rossi, The Ranch Restaurant

Michael Rossi of the Ranch Restaurant and SaloonThe much-honored Ranch Restaurant in Anaheim was the recipient this year of The Golden Foodie Award for the Best Entrée in Orange County. (That is their 9th Golden Foodie Award.) The item is Executive Chef Michael Rossi’s signature Cowboy Ribeye. That’s a 58oz. bone-in rib chop with Grafton Farms white cheddar scalloped potatoes and Sauce Bordelaise. Oh yea…

The Ranch Restaurant & Saloon (launched in January of 2012) is an upscale fine dining and country music establishment located on the ground floor of Extron Electronics corporate headquarters in Anaheim. Chef Rossi has led the kitchen brigade there since a year and one-half before the actual opening.

It also offers a luxurious private dining and events center on the sixth floor of the same building. A personal vision and dream of Extron President and Owner Andrew Edwards, THE RANCH comprises a rustic yet elegantly styled restaurant based on regional American cuisine and fine wines.

THE RANCH delivers a notable combination of a quality culinary experience with a seasonally driven menu emphasizing the best local ingredients. Many of the fresh fruits and vegetables used on the menu (and at the bar) are grown on The Ranch’s own farm in Orange.

The Thanksgiving Dinner Menu for $85 is a standout. It’s four-courses. The Main course is a choice of Mary’s Organic Free-Range Turkey, Loch Etive Steelhead Trout, Wyoming Raised Buffalo Prime Rib or Pheasant Pot Pie. Advance Reservations are a must.

We get Chef Michael out of the busy kitchen to chat in-studio about the extraordinary project that is The Ranch Restaurant.

 

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