Show 440, August 28, 2021: Chef Ryan McNerney, General Manager, RISÜ, Long Beach Part One

Ryan Lawrence McNerney of RISU

“At RISÜ in Downtown Long Beach on the ground floor of The Crest, their goal is to create, serve and savor fine wines and gourmet food in a fun and enjoyable atmosphere!” Chef Ryan Lawrence McNerney is the new General Manager for Food and Beverage.

“RISÜ means “Smile”, which explains the two dots over the U! It’s their ultimate goal to make you smile at their service, food, drinks and prices! RISÜ is a full bar that is wine focused, with tasty and well-prepared food.”

“The food is American- style tapas and RISÜ also offers appealing sharable plates with changing seasonal items. Come on in and sit on our beautiful outdoor, Covid Compliant patio located on the Rainbow Bridge, enjoy your friends, the atmosphere and, of course, our top shelf wine, beer, spirits and delicious food.”

HHappy Hour is Monday thru Thursday from 4 to 6:00 p.m. plus Wine Wednesday (25 per cent off all bottles) specials. Dinner served nightly with Sunday Brunch starting at 12 Noon a.m. The Sunday Social Brunch features a Bottomless Mimosa option made with genuine French Champagne. RISÜ unusually has their own Wine Club with monthly and bi-monthly options along with a debuting Libation Club.

We entice Chef Ryan McNerney out of his busy kitchen for a chat.

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Show 440, August 28, 2021: Chef Ryan McNerney, General Manager, RISÜ, Long Beach Part Two

Ryan Lawrence McNerney of RISU

“At RISÜ in Downtown Long Beach on the ground floor of The Crest, their goal is to create, serve and savor fine wines and gourmet food in a fun and enjoyable atmosphere!” Chef Ryan Lawrence McNerney is the new General Manager for Food and Beverage.

“RISÜ means “Smile”, which explains the two dots over the U! It’s their ultimate goal to make you smile at their service, food, drinks and prices! RISÜ is a full bar that is wine focused, with tasty and well-prepared food.”

“The food is American- style tapas and RISÜ also offers appealing sharable plates with changing seasonal items. Come on in and sit on our beautiful outdoor, Covid Compliant patio located on the Rainbow Bridge, enjoy your friends, the atmosphere and, of course, our top shelf wine, beer, spirits and delicious food.”

Happy Hour is Monday thru Thursday from 4 to 6:00 p.m. plus Wine Wednesday (25 per cent off all bottles) specials. Dinner served nightly with Sunday Brunch starting at 12 Noon a.m. The Sunday Social Brunch features a Bottomless Mimosa option made with genuine French Champagne. RISÜ unusually has their own Wine Club with monthly and bi-monthly options along with a debuting Libation Club.

We entice Chef Ryan McNerney out of his busy kitchen for a chat.

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Show 417, March 20, 2021: Restaurateur George Barker an Executive Chef Jayro Martinez, Mayfield, San Juan Capistrano Part One

George Barker of Mayfield Restaurant and Market

Mayfield Restaurant & Market is an ambitious, glowingly reviewed modern California restaurant and market located in Downtown San Juan Capistrano in an extensively refurbished historic building. It’s on two levels and includes a comfortable covered patio. The menu has a distinctive Mediterranean and Levant flair and there is also an extensive cocktail list along with an ample selection of craft beers and natural wines. The tables in all dining areas of Mayfield are properly socially distanced.

The operating days, and hours, have just been extended.

Friday through Saturday from 5:00 p.m. until late is their Supper Club menu. It’s served family-style. The menu categories (with choices in each area) include Rip and Dip, Small Plates, Large Plates and Desserts. Especially popular is the Za’atar Fried Chicken with hot honey, house ranch and house pickles.

An a la carte Dinner menu is offered Tuesday, Wednesday, Thursday and Sunday from 5:00 p.m. until late. Also available then is the full Supper Club sharing menu.

The daytime, a la carte menu is served Tuesday (newly added) to Sunday from 10:00 a.m. to 2:30 p.m. It offers menu categories of Dips, Breakfast Bits and Lunch Dishes. Dishes are designed to be shared.

The newly extended Happy Hour is Tuesdays (all day) and Wednesday & Thursday from 2:30 p.m. to 5:00 p.m.

The Mayfield Market is stocked with premium food products Chef Jayro makes in-house and items Mayfield uses and loves. They carry anything to do with eating and drinking well, including pantry items, natural wines, homeware, cookbooks and more.

Proprietor George Barker and Executive Chef Jayro Martinez join us.

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Show 417, March 20, 2021: Restaurateur George Barker an Executive Chef Jayro Martinez, Mayfield, San Juan Capistrano Part Two

George Barker of Mayfield Restaurant and Market

Mayfield Restaurant & Market is an ambitious, glowingly reviewed modern California restaurant and market located in Downtown San Juan Capistrano in an extensively refurbished historic building. It’s on two levels and includes a comfortable covered patio. The menu has a distinctive Mediterranean and Levant flair and there is also an extensive cocktail list along with an ample selection of craft beers and natural wines. The tables in all dining areas of Mayfield are properly socially distanced.

The operating days, and hours, have just been extended.

Friday through Saturday from 5:00 p.m. until late is their Supper Club menu. It’s served family-style. The menu categories (with choices in each area) include Rip and Dip, Small Plates, Large Plates and Desserts. Especially popular is the Za’atar Fried Chicken with hot honey, house ranch and house pickles.

An a la carte Dinner menu is offered Tuesday, Wednesday, Thursday and Sunday from 5:00 p.m. until late. Also available then is the full Supper Club sharing menu.

The daytime, a la carte menu is served Tuesday (newly added) to Sunday from 10:00 a.m. to 2:30 p.m. It offers menu categories of Dips, Breakfast Bits and Lunch Dishes. Dishes are designed to be shared.

The newly extended Happy Hour is Tuesdays (all day) and Wednesday & Thursday from 2:30 p.m. to 5:00 p.m.

The Mayfield Market is stocked with premium food products Chef Jayro makes in-house and items Mayfield uses and loves. They carry anything to do with eating and drinking well, including pantry items, natural wines, homeware, cookbooks and more.

Proprietor George Barker and Executive Chef Jayro Martinez continue with us.

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Show 391, September 19, 2020: Armen Karamardian, Zov’s Bistro, Tustin (and Irvine & Newport Coast)

Armen Karamardian of ZovsFounded in 1987 by Chef Zov Karamardian, legendary Zov’s Bistro and Bakery in Tustin, CA has become a culinary institution. Serving her unique cuisine that blends contemporary with Eastern Mediterranean influences, in an upscale chic environment. There are now also Zov’s restaurants in Newport Coast, Irvine and Anaheim (temporarily on hiatus.) The Tustin, Irvine and Newport Coast locations are currently serving Family Meals and Takeout Menu items curbside. Also serving guests again for dine-in at 25 per cent capacity.

Tailgating in Tustin (in the parking lot) with live music on the Café patio returns for Happy Hour and Dinner (twice a month) on Saturday, September 19th. Guests can also dine under the stars on the Café patio. Guests can order ahead from Zov’s take-out menu along with the wine and cocktail list. Because of space limitations and safety requirements reservations are required.

New from Zov’s Catering are value-priced, individual meals that are table-ready. Sealed utensils are included.

“Family support has constantly been Zov’s foundation and inspiration throughout her culinary career. Zov, in addition to her husband, Gary, her son Armen, and her daughter Taleene, have created a rare family business recipe that has taken comforting creations of the family kitchen blended with Chef Zov’s culinary artistry.”

2nd generation Karamardian Family member, Armen, joins us with the updates and looks to the future.

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Show 381, July 11, 2020: Chef & Proprietor John Park, Toast Kitchen + Bakery, Costa Mesa

John Park of Toast Kitchen and BakeryChef John Park’s Toast Kitchen + Bakery, now celebrating its 2nd Anniversary, is a welcome addition to the moderately priced dining scene in Costa Mesa. The actual anniversary date is July 24th but Toast will be celebrating with changing weekly specials for the entire month. From Tuesday, July 14th through Sunday, July 19th all the signature house-baked cookies are $2 each.

They serve Breakfast & Brunch daily (closed on Monday.) Early Dinner is Tuesday through Friday with Happy Hour (with food & libation specials) on Weekdays from 3:00 p.m. to 7:00 p.m. Some salivating new menu items have just been introduced including creative libations and both savory & sweet creations. Think Mapo Tofu Noodles with mapo tofu, noodles, zucchini, roasted sesame seeds and cilantro.

Chef John Park, the Chef of the Year at the 2019 Golden Foodie Awards, joins us.

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Show 378, June 20, 2020: Chef Nick Shipp of The Upper West, Santa Monica

Nick Shipp of the Upper WestLocally owned and operated, The Upper West opened its doors in 2010 and not long after its arrival on Pico Boulevard in Santa Monica has emerged as a consistent local favorite. Upper West’s ever-changing menu draws inspiration from around the world while maintaining eclectic flavors of Chef Nick Shipp’s very own.

“Our dinner menu (currently served Tuesday through Sunday from 3:30 p.m. to 8:30 p.m.) is always evolving and includes ingredients sourced locally from the Santa Monica Farmers Market as well as local farmers such as Weiser Farms, Niman Ranch, Jimenez Family Farm and Harry’s Berries. Our chef, Nick Shipp, has been described by food critics as a “mad scientist, where no two dining experiences are ever alike.”

“Our wall decor changes regularly, as we host one local artist for each season of the year.”

Dine-in has returned at The Upper West. As the kitchen regains its capacity a new dish is introduced to the menu each Tuesday. Think Ahi Tuna Tacos… Happy Hour is back, too, with beverages only served Tuesday through Sunday from 5 to 7:00 p.m.

Curbside To-Go continues to be available, too. Menu selections include Food for 2, Family-style Dinners, Large & Small Plates, sandwiches, desserts and libations.

We entice Chef Nick away from his newly reopened kitchen for a chat.

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Show 372, May 9, 2020: Tom Kelley, Certified Cicerone and VP of Sales & Hospitality, El Segundo Brewing Co.

Thomas Kelley of El Segundo Brewing and ESBC Slice and PintCertified Cicerone and raconteur Tom Kelley is the Vice President of Sales and Hospitality for the El Segundo Brewing Co. He misses being in the tasting room and at the nearby ESBC Slice & Pint restaurant engaging with guests and discussing the joys of craft beer. Tom has creatively initiated a fun, virtual Happy Hour on Wednesday nights under the banner of Lonely Hearts Pub with special guests. “Gratuities” are politely suggested for Restaurants Care, part of the CRA Foundation.

Greg Bechtel will be joining Tom for the next iteration of the Lonely Hearts Pub – Cicerone style on Wednesday evening, May 13th from 6 to 8:00 p.m.

“Greg was El Segundo’s first official sales rep that I hired, and for a time we were an all Cicerone Certified sales staff. We had the awesome experience of studying for our Advanced Cicerone exams together, and we hope to bring you some beer knowledge.”

“Greg will be selecting a few beers for me, and I for Greg. We will take turns doing a blind tasting of each trying to call out the style in under 3 minutes. Call out the brand and you get extra credit!”

“After that, who knows where the conversation and the drinks may lead us. Though I know Greg has been known to throw a cocktail or two together…”

“Looking forward to sharing some more beers with you all!” – Tom Kelley

Tom Kelley politely taps the keg for us on the details of Lonely Hearts Pub at El Segundo Brewing Co.

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Show 359, February 8, 2020: Napa Valley Grille in Westwood Village Part One

Brian Cousins of Napa Valley Grille“Combining local, seasonal ingredients, artisan products and an expansive selection of regional wine, Napa Valley Grille recreates the charm, bounty and palates distinctive of West Coast wine country in a sophisticated setting within Westwood Village.” Also available are several private dining rooms of varying sizes and attractive patio seating.

Napa Valley Grille serves lunch and dinner daily with Weekend Brunch on Saturday and Sunday from 11:00 a.m. to 3:00 p.m. Also known for their Daily Happy Hour with Bar Bites like Lamb Lollipops and Buttermilk Fried Chicken sliders. Chef Ben Diaz’s revamped menu will be launched in the coming weeks.

Veteran General Manager and Wine Director, Brian Cousins, and newly arrived Executive Chef Ben Diaz are our guests.

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Show 357, January 25, 2020: Chef / Proprietor Arthur Gonzalez – Panxa Cocina, Long Beach – Part One

Arthur Gonzalez of Panxa CocinaLocated in Long Beach’s Belmont Heights, Panxa Cocina is a purveyor of modern Latin cuisine from the esteemed Chef / Proprietor Arthur Gonzalez. Panxa Cocina opened in December 2014 and is located on the corner of Broadway and Termino in the Belmont Heights neighborhood of Long Beach. Since opening, Chef Gonzalez has been serving both quality interpretations of classic dishes and daring new ventures into the uncharted territories of food.

Known for their Weekend Brunch featuring Blue Corn Pancakes. Brunch is now served seven days a week. Also popular for their Happy Hour.

We’re celebrating Panxa’s 5th Anniversary with Chef Art.

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