Podcasts
Segment One: Show Preview with Executive Producer & Co-Host Andy Harris
Segment Two: Restaurateur Steve Livigni, Food & Beverage Partner, June Hotel & Caravan Swim Club
Segment Three: Executive Chef & Partner Neal Fraser, Redbird & Vibiana, Los Angeles
Segment Four: Chef / Proprietor Daniel Castillo of Heritage Barbecue, San Juan Capistrano Part One
Segment Five: Chef / Proprietor Daniel Castillo of Heritage Barbecue, San Juan Capistrano Part Two
Segment Six: Executive Chef & Partner, Mark McDonald, Old Vine Kitchen & Bar, Costa Mesa
Segment Seven: Travel Journalist Darley Newman – “Travels with Darley”
Segment Eight: Co-Host Chef Andrew Gruel of the Slapfish Restaurant Group with “Ask the Chef”
Restaurateur Steve Livigni (Scopa Italian Roots & DAMA) is the Food & Beverage Partner for the newly opened June Hotel in Westchester. This is the more casual sister brand of Proper Hotel group. The first restaurant to launch there is the breezy, Baja-inspired Caravan Swim Club, a 2-story outdoor poolside gathering place for everything from cabana drinks to fire pit gatherings, creative meetings to laid-back lounging. The menus take you on a culinary road trip from Santa Barbara to Northern Baja, Mexico. Enjoy seasonal snacks like charcuterie, ceviche and a raw bar paired with biodynamic wines, craft beer, and small-batch tequila. Steve Livigni joins us with all the details.
Chef Neal Fraser and Amy Knoll Fraser’s flagship restaurant Redbird in Downtown Los Angeles features Modern American cuisine that is refined yet approachable and highlights the multi-cultural influences of Fraser’s native city – Los Angeles. Wine Director Josh Wibbenmeyer’s wine list is well rounded with great finds from both established and emerging wine regions throughout the world. Redbird is open for dine-in with three desirable outdoor seating options including the Redbird Courtyard. Easy to make reservations on Tock. Currently Redbird is offering contactless curbside pickup with an a la carte menu, Redbird at Home. Chef Neal Fraser is our guest.
Barbecue afficionados have been eagerly anticipating the pending arrival of Daniel and Brenda Castillo’s Heritage Barbecue in San Juan Capistrano. They have developed a fanatical following for their Central Texas-style barbecue (that’s cooked low and slow) served in Orange County at popular pop-ups at area craft breweries. Daniel has trained extensively with prominent Texas pitmasters at their respective establishments. The soon-to-open restaurant with the capacity to serve several hundred guests per day (seven days a week) will be all outdoors.
We pull Chef Daniel away from the twin smokers for a chat.
“The award-winning Old Vine Kitchen & Bar in THE CAMP in Costa Mesa has returned to the Orange County culinary scene by reopening on-premise dining with an emphasis on staff and guest safety and an expansion of its intimate dining experience. In addition to Old Vine’s popular backyard patio, guests can now spend evenings enjoying two newly-acquired outdoor dining spaces: The Roof and The Stairway Patio.” Chef / Proprietor Mark McDonald joins us with all the specifics.
We’ve previously introduced listeners to Darley Newman of PBS’s “Travels with Darley.” “JOURNY, the free AVOD travel channel from Ovation TV, America’s only arts network, is now presenting the first season (13 episodes) of the Daytime Emmy-Nominated show “Travels with Darley.” The series follows six-time Emmy Award-nominated host and producer Darley Newman as she travels with local people in beautiful and awe-inspiring locations (including California) to experience history, culture, food, music, art and adventure.” Darley Newman joins us from somewhere on the road to chronicle her new adventures.
Our own Chef Andrew Gruel of the Slapfish Restaurant Group provides another timely and informative “Ask the Chef” segment where Chef Andrew responds to listeners thoughtful inquiries. Chef Andrew is regularly updating us on the impact of the Covid-19 crisis in the hospitality field and what we, as diners, can do to support the very survival of restaurants. Dine-in is slowly, with multiple hiccups, starting to come back but with a lot of new rules that restrict guest counts. Alternately Take-Out / Delivery when you can surely helps… Please keep in mind common courtesy and politeness when dining. Your server is wearing a mask and face shield for your protection. It’s hard to hear them talk so be patient. It’s never easy being a server but it’s even tougher right now. Great time to be considerate. Tip generously… We’ll, of course “Ask the Chef,” for added insight.
All of this and heaping helpings of extra deliciousness (with proper Social Distancing) on this week’s not-to-miss show!
Restaurateur Steve Livigni (Scopa Italian Roots & DAMA) is the Food & Beverage Partner for the newly opened June Hotel in Westchester. This is the inaugural, more casual sister brand of Proper Hotel group.
The first restaurant to launch there is the breezy Baja-inspired Caravan Swim Club, a 2-story outdoor poolside gathering place for everything from cabana drinks to fire pit gatherings, creative meetings to laid-back lounging. The menus take you on a culinary road trip from Santa Barbara to Northern Baja, Mexico. Enjoy seasonal snacks like charcuterie, ceviche and a raw bar paired with biodynamic wines, craft beer, and small-batch tequilas.
Scenic Route is the future, all-day Lobby restaurant. Opening date in the next few months.
Steve Livigni is our guest with all the details.
Chef Neal Fraser and Amy Knoll Fraser’s flagship restaurant Redbird in Downtown Los Angeles features Modern American cuisine that is refined yet approachable and highlights the multi-cultural influences of Fraser’s native city – Los Angeles. Wine Director Josh Wibbenmeyer’s wine list is well rounded with great finds from both established and emerging wine regions throughout the world.
Redbird is open for dine-in with three desirable outdoor seating options including the Redbird Courtyard. Easy to make reservations on Tock.
Currently Redbird is also offering contactless curbside pickup with an a la carte menu, Redbird at Home.
Redbird also has been actively raising funds in creative ways to benefit their Black Student Scholarship fund at C-CAP (Careers through Culinary Arts Program) via sales of their signature The Squeaky Door cocktail (with Artingstall’s Gin) and the Go Go Gyoza dumpling sales effort.
Executive Chef Neal Fraser is our guest.
Barbecue afficionados have been eagerly anticipating the pending arrival of Daniel and Brenda Castillo’s Heritage Barbecue in San Juan Capistrano. They have developed a fanatical following for their Central Texas-Style craft barbecue (that’s cooked low and slow) served in Orange County at popular pop-ups at area craft breweries. Daniel has trained extensively with prominent Texas pitmasters at their respective establishments. The soon-to-open restaurant with the capacity to serve several hundred guests per day (seven days a week) will be all outdoors.
Heritage is well-known for their brisket, tri-tip, chicken, ribs and sausages. There is even a proprietary barbecue cheesecake. All the proteins are cooked using California White Oak in twin, 1,000 gallon offset smokers crafted by Harper Barbecue in Costa Mesa.
Kingsford, the very familiar charcoal briquet firm, has recently launched a cash award program to recognize (and encourage) barbecue chefs nationwide. Chef Daniel was awarded $10,000 in May by Kingsford with no strings attached.
We pull Chef Daniel away from the twin smokers for a chat.
“The award-winning Old Vine Kitchen & Bar in Costa Mesa at THE CAMP has returned to the Orange County culinary scene by reopening on-premise dining with an emphasis on staff and guest safety and an expansion of its intimate dining experience. In addition to Old Vine’s popular backyard patio, guests can now spend evenings enjoying two newly-acquired outdoor dining spaces: The Roof and The Stairway Patio.”
“We’re excited to extend our signature Old Vine experience to two new beautiful outdoor spaces, The Roof and The Stairway Patio, which give our restaurant the space needed for social distancing and ensuring our guests’ safety,” said Old Vine Kitchen & Bar’s proprietor and Chef Mark McDonald. “We are proud to welcome our customers back, knowing that our restaurant has fully implemented all city, county, and state safety protocols, and trained our excellent staff accordingly. Guest and staff well-being is always our first priority.”
“Returning diners will be delighted to find brand new bar and dinner menus from Chef McDonald, who has helmed Old Vine’s kitchen for more than 13 years. From revamped old favorites, such as Old Vine’s Caprese of Burrata, to soon-to-be classics, such as a new, four course cocktail pairing tasting menu, guests are sure to savor his fresh takes on Old Vine’s signature regional cuisine, always crafted with top quality food products and now a totally scratch kitchen.”
“Our whole team took advantage of this quieter time, and we all found new inspiration, whether in the kitchen, with the wine list, or behind the bar,” co-owner Kate Perry said. “The result is updated bar and dinner menus, a range of new vegan and vegetarian options, and as always, a commitment to serving and building our Old Vine family.”
Chef Mark McDonald joins us.
We’ve previously introduced you to Darley Newman of PBS’s “Travels with Darley.” “JOURNY, the free AVOD travel channel from Ovation TV, America’s only arts network, is now presenting the first season (13 episodes) of the Daytime Emmy-Nominated show “Travels with Darley.” The series follows six-time Emmy Award-nominated host and producer Darley Newman as she travels with local people in beautiful and awe-inspiring locations to experience history, culture, food, music, art and adventure.”
“As JOURNY is known to focus on immersive experiences and unique storytelling, each episode introduces viewers to diverse cultures and traditions and what makes each location truly unique. Darley’s on-camera local counterparts are the true stars of each episode, as they lead Darley through their world. Viewers learn about places and cultures that are less publicized by traditional media, as well as new things about places they thought they knew, bridging global cultures and inspiring viewers to look at the world in a new way.”
“JOURNY’s focus on cultural travel make it the perfect home for our immersive and experiential series,” said Newman. “We film in a style that allows viewers to feel like they are along with me on this global journey. I really got out of my comfort zone for extreme adventures and to share stories that showcase the diversity of our planet.”
“Shot in stunning 4K in Asia, Europe, the Middle East and USA, Darley takes viewers swimming with sharks in Dubai, bungee jumping off the world’s highest commercial tower in Macao, skiing in Tahoe with Olympian Jonny Moseley and free diving with a community of women whose centuries old practices in South Korea are recognized by UNESCO. Authentic cuisine is also a focus with Darley learning about sustainable oyster farming in California’s Morro Bay, trying retro street foods in Seoul and Emirati cuisine in Dubai.”
Darley Newman joins us from the road to chronicle her new adventures.
Our own Chef Andrew Gruel of the Slapfish Restaurant Group provides another timely and informative “Ask the Chef” segment where Chef Andrew responds to listeners thoughtful inquiries. Chef Andrew is regularly updating us on the impact of the Covid-19 crisis in the hospitality field and what we, as diners, can do to support the very survival of restaurants. Dine-in is slowly, with multiple hiccups, starting to come back but with a lot of new rules that restrict guest counts. Alternately Take-Out / Delivery when you can surely helps…
Please keep in mind common courtesy and politeness when dining out. Your server is wearing a mask and face shield for your protection. Nothing funny about it. It’s hard to hear them talk so be extra patient. It’s never easy being a server but it’s even tougher right now. Great time to be considerate. Remember to tip generously… We’ll, of course, “Ask the Chef.”
Podcasts
Segment One: Show Preview with Executive Producer & Co-Host Andy Harris
Segment Two: Restaurateur Steve Livigni, Food & Beverage Partner, June Hotel & Caravan Swim Club
Segment Three: Executive Chef & Partner Neal Fraser, Redbird & Vibiana, Los Angeles
Segment Four: Chef / Proprietor Daniel Castillo of Heritage Barbecue, San Juan Capistrano Part One
Segment Five: Chef / Proprietor Daniel Castillo of Heritage Barbecue, San Juan Capistrano Part Two
Segment Six: Executive Chef & Partner, Mark McDonald, Old Vine Kitchen & Bar, Costa Mesa
Segment Seven: Travel Journalist Darley Newman – “Travels with Darley”
Segment Eight: Co-Host Chef Andrew Gruel of the Slapfish Restaurant Group with “Ask the Chef”
Drew Brahs of 
