Show 120, May 2, 2015: Show Preview with Guest Host Chef Andrew Gruel and Producer & Co-Host Andy Harris

Andrew GruelExecutive Chef Andrew Gruel of the rapidly growing Slapfish empire with restaurants in Huntington Beach, Laguna Beach, and, now, Newport Beach is today’s special Guest Host. His new restaurant makeover series on FYI, “Say it to My Face,” launches Saturday evening, May 9th at 10:00 p.m. on FYI.

Now a preview of today’s satisfyingly overstuffed show.

The Museum of the American Cocktail (MOTAC) announces its next Los Angeles seminar, “Vive l’Aperitif! An Invitation to Preprandial Drinking,” Monday, May 11th, 2015 at one of L.A.’s happening restaurants, Scopa Italian Roots in Venice. Sampling of classic aperitifs is on the menu. It’s all in celebration of National Aperitif Day. Scopa’s Steve Livigni and MOTAC’s Philip Dobard join us to explain what an aperitif is and how it fits into a modern cocktail program.

When two highly regarded young chefs get together for a collaborative dinner that’s a recipe for true dining excitement! On Tuesday, May 12th, Chef Eric Samaniego of Little Sparrow in Santa Ana and Chef Carlos Salgado of Taco Maria at SoCo in Costa Mesa will partner up for a special chefs collaboration event, Little Maria. The five-course dinner will be hosted at Little Sparrow, featuring dishes that motivate both chefs to break out of their comfort zones. Little Sparrow’s Chef Eric Samaniego is our guest with all the tantalizing 411.

Executive Chef Ross Pangilinan oversees the high-end Leatherby’s Café Rouge at the striking Renee and Henry Segerstrom Concert Hall in Costa Mesa. It’s part of the prominent Patina Restaurant Group. Unusually it’s only available for dining on performance nights. Fortunately it’s not a stripped-down pre-theater, “get ‘em out fast” approach. It’s leisurely fine-dining that’s part of the evening’s show experience. Chef Pangilinan joins us to explain his novel “meal and a performance” approach to fine-dining.

Daniel Minjares, a senior restaurant manager at The Ranch Restaurant & Saloon in Anaheim, has recently assumed an additional role as mixologist for the restaurant. Minjares, a Southern California native, and a 33 year restaurant veteran was the beverage manager at SkyCity Restaurant at the Seattle Space Needle prior to joining The Ranch team three years ago. Currently, he is combining the unique offerings of the restaurant’s heirloom vegetable farm in creating farm-to-glass cocktails, complimenting the restaurants’ seasonally driven menu.

Pastry Chef Mariah Swan of BLD in the Fairfax District of Los Angeles is no stranger to listeners of the “SoCal Restaurant Show.”

Her latest, long-in-the-works venture, is ICDC (Ice Cream, Doughnuts and Coffee) located next door to BLD on Beverly Blvd. The sweets menu changes daily. Swan created the popular Doughnut Shoppe Wednesdays at BLD. Look for her signature butterscotch doughnut.

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

 

Play

Show 120, May 2, 2015: Pastry Chef Mariah Swan, ICDC, Los Angeles’ Fairfax District

Mariah SwanPastry Chef Mariah Swan of BLD in the Fairfax District of Los Angeles is no stranger to listeners of the “SoCal Restaurant Show.” Her latest, long-in-the-works venture is ICDC (Ice Cream, Doughnuts and Coffee) located next door to BLD on Beverly Blvd. Everything is created in-house. The menu of ice cream and doughnuts changes daily.

The business planning side of this venture was done by co-owner Amy Knoll Fraser (Redbird and BLD.)

Swan created the popular Doughnut Shoppe Wednesdays at BLD which ICDC now replaces. Now you can get incredible fresh doughnuts every day ICDC is open (which is now 7-days.) You can get doughnut holes by the half-dozen. Look for her signature butterscotch doughnut or the outside-the-box rocky road. Also there are crave-worthy, gluten-free options.

Play

Show 120, May 2, 2015: Pastry Chef Mariah Swan, ICDC, Los Angeles’ Fairfax District Continues…

Mariah SwanPastry Chef Mariah Swan of BLD in the Fairfax District of Los Angeles is no stranger to listeners of the “SoCal Restaurant Show.”

Her latest, long-in-the-works venture is ICDC (Ice Cream, Doughnuts and Coffee) located next door to BLD on Beverly Blvd. Everything is created in-house. The menu of ice cream and doughnuts changes daily.

It’s a super premium ice cream but Chef Mariah’s philosophy is to not make it overly rich with butterfat. For her fruit flavors the trick is not to overload the ice cream with fruit.

Look for the salted caramel

Play

May 2: Philip Dobard, Scopa Italian Roots, Eric Samaniego, Ross Pangilinan, The Ranch Restaurant & Saloon, Mariah Swan

Podcasts

Segment One: Show Preview with Guest Host Chef Andrew Gruel and Producer & Co-Host Andy Harris
Segment Two: MOTAC’s Philip Dobard and Scopa’s Steve Livigni
Segment Three: Chef Eric Samaniego and “Little Maria” Evening
Segment Four: Executive Chef Ross Pangilinan, Leatherby’s Café Rouge
Segment Five: Mixologist Dan Minjares, The Ranch Restaurant, Anaheim Part One
Segment Six: Mixologist Dan Minjares, The Ranch Restaurant, Anaheim Part Two
Segment Seven: Pastry Chef Mariah Swan, ICDC, Los Angeles’ Fairfax District Part One
Segment Eight: Pastry Chef Mariah Swan, ICDC, Los Angeles’ Fairfax District Part Two

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

Now a preview of today’s satisfyingly overstuffed show.

The Museum of the American Cocktail (MOTAC) announces its next Los Angeles seminar, “Vive l’Aperitif! An Invitation to Preprandial Drinking,” Monday, May 11th, 2015 at one of L.A.’s hottest restaurants, Scopa Italian Roots in Venice. Sampling of classic aperitifs is on the menu. It’s all in celebration of National Aperitif Day. Scopa’s Steve Livigni and MOTAC’s Philip Dobard join us to explain what an aperitif is and how it fits into a contemporary cocktail program.

When two highly regarded young chefs get together for a collaborative dinner that’s a recipe for true dining excitement! On Tuesday, May 12th, Chef Eric Samaniego of Little Sparrow in Santa Ana and Chef Carlos Salgado of Taco Maria at SoCo in Costa Mesa will partner up for a special chef collaboration event, Little Maria. The five-course dinner will be hosted at Little Sparrow, featuring dishes that motivate both chefs to break out of their comfort zones. Little Sparrow’s Chef Eric Samaniego is our guest with all the tantalizing 411.

Executive Chef Ross Pangilinan oversees the high-end Leatherby’s Café Rouge at the striking Renee and Henry Segerstrom Concert Hall in Costa Mesa. It’s part of the prominent Patina Restaurant Group. Unusually it’s only available for dining on performance nights. Fortunately it’s not a stripped-down pre-theater, “get ‘em out fast” approach. It’s leisurely fine-dining with flair that’s part of the show experience. Chef Pangilinan joins us to explain his novel “meal and a performance” approach to fine-dining.

Daniel Minjares, a senior restaurant manager at The Ranch Restaurant & Saloon in Anaheim, has recently assumed an additional role as mixologist for the restaurant. Minjares, a Southern California native, and a 33 year restaurant veteran was the beverage manager at SkyCity Restaurant at the Seattle Space Needle in Seattle prior to joining The Ranch team three years ago. Currently, he is combining the unique offerings of the restaurant’s heirloom vegetable farm in creating farm-to-glass cocktails, complimenting the restaurants’ seasonally driven menu.

Pastry Chef Mariah Swan of BLD in the Fairfax District of Los Angeles is no stranger to listeners of the “SoCal Restaurant Show.”

Her latest, long-in-the-works venture, is ICDC (Ice Cream, Doughnuts and Coffee) located next door to BLD on Beverly Blvd. The menu changes daily. Swan created the popular Doughnut Shoppe Wednesdays at BLD. Look for her signature butterscotch doughnut.

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

Steve LivigniThe Museum of the American Cocktail (MOTAC) announces its next Los Angeles seminar, “Vive l’Aperitif! An Invitation to Preprandial Drinking,” Monday, May 11th, 2015 at one of L.A.’s hottest restaurants, Scopa Italian Roots in Venice. Sampling of classic aperitifs is on the menu. It’s all in celebration of National Aperitif Day.

Ever wonder what distinguishes an aperitif from a digestif ? And what their culinary function is? Well, celebrate National Aperitif Day with The Museum of the American Cocktail and wonder no more. Celebrated mixologists and restaurateurs Steve Livigni & Pablo Moix lead participants on a tasting tour of aperitifs both common and rare, neat and cocktailed. Guests will learn what they need to know to select and appreciate a fine before-dinner drink and enjoy innovative takes on Italian classics from “Top Chef” star Chef Antonia Lofaso (who is a co-owner.)

Scopa’s Steve Livigni and MOTAC’s Philip Dobard join us to explain what an aperitif is and how it fits into a contemporary cocktail program.

Eric SamaniegoWhen two highly regarded young chefs get together for a collaborative dinner that’s a recipe for true dining excitement! On Tuesday, May 12th, Chef Eric Samaniego of Little Sparrow in Santa Ana and Chef Carlos Salgado of Taco Maria at SoCo in Costa Mesa will partner up for a special chef collaboration event, Little Maria. The five-course dinner will be hosted at Little Sparrow, featuring dishes that motivate both chefs to break out of their comfort zones.

“Guests can expect the unexpected” Samaniego said. “This has been in the works for a long time and Carlos and I are excited it’s finally happening.”

The Little Maria dinner features two seatings, at 6:00 p.m. and 8:30 p.m., priced at $85 per person with an optional $30 wine pairing. Tickets must be purchased in advance. To maintain the element of suspense the menu will not be revealed until a few days before the dinner.

Both Chef Samaniego and Salgado have made a huge impact on the Orange County culinary scene in the past year. Little Sparrow recently had their debut on Season One of Bravo’s “Best New Restaurant” series hosted by Chef Tom Colicchio while Chef Salgado was recognized by Food & Wine magazine as one of the “Best New Chefs of 2015.”

Little Sparrow’s Chef Eric Samaniego is our guest with all the tantalizing 411.

Ross PangilinanFor over five years Executive Chef Ross Pangilinan has overseen the high-end Leatherby’s Café Rouge at the striking Renee and Henry Segerstrom Concert Hall in Costa Mesa. It’s part of the prominent Patina Restaurant Group. Unusually it’s only available for dining on performance nights. Fortunately it’s not a stripped-down pre-theater, “get ‘em out fast” approach. It’s leisurely fine-dining that’s part of the full show experience.

Currently the creative pre-theater menus are the continuation of their Broadway-themed menus. They take inspiration from the music and characters of the running shows. Pangilinan and team transport patrons into the world of highly acclaimed theatrical performances through carefully crafted three-course menus that pay tribute to each cherished tale.

June showcases a Broadway jukebox musical, Motown, with dishes such as Motown Sound featuring Smoked and Grilled Pork Porterhouse, Lobster Mac and Cheese, Roasted Vegetables, and Rosemary Jus.

Chef Pangilinan joins us to explain his novel “meal and a performance” approach to creative fine-dining.

Dan MinjaresDaniel Minjares, a senior restaurant manager at The Ranch Restaurant & Saloon in Anaheim, has recently assumed an additional role as mixologist for the restaurant.

Minjares, a Southern Califorenia native, and a 33 year restaurant veteran was the beverage manager at SkyCity Restaurant at the Seattle Space Needle in Seattle prior to joining The Ranch team three years ago. Currently, he is combining the unique offerings of the restaurant’s heirloom vegetable farm in creating farm-to-glass cocktails, complimenting the restaurants’ seasonally driven menu.

The Edwards Ranch Estates heirloom vegetable farm is located on Ranch Owner, Andrew Edwards’s private property and is where a portion of the produce is grown that supplies the restaurant’s menu. The farm supports Executive Chef Michael Rossi’s vision of a seasonally driven menu and provides Rossi the creative freedom and flexibility to design menus and dishes around the seasons. Initially intended for restaurant menu development, the farm will now support a seasonally driven beverage menu.

Rossi and Minjares are currently working together on plans for the upcoming season. “Having the ability to blend the flavors from fruits, herbs, peppers and heirloom vegetables grown on our own farm, creating our own unique flavors for cocktails, it just doesn’t get any better,” said Minjares. Currently Minjares is also barrel aging and crafting his own bitters and aromatics for the new Spring cocktail menu.

This Spring’s beverage menu is divided into three sections, leading with Edwards Ranch Estates farm crafted cocktails featuring the LemonThyme Cocktail with house-made Meyer Limoncello, Nolet Gin, muddled Edward Ranch Estates lemon thyme, simple syrup, fresh lemon and a splash of soda. Listed next are the Signature cocktails and includes the Chipotle Margarita – Riviera Magazine’s 2013 Cocktail Tour Winner and the Old Fashion Cowboy. Signature Martinis & Manhattans complete the new menu and includes The Ranch Cucumber Martini, The Two-Step and the California Manhattan.

Mariah SwanPastry Chef Mariah Swan of BLD in the Fairfax District of Los Angeles is no stranger to listeners of the “SoCal Restaurant Show.”

Her latest, long-in-the-works venture is ICDC (Ice Cream, Doughnuts and Coffee) located next door to BLD on Beverly Blvd. Everything is created in-house. The menu of ice cream and doughnuts changes daily.

Swan created the popular Doughnut Shoppe Wednesdays at BLD which ICDC now replaces. Now you can get incredible fresh doughnuts every day ICDC is open. (Closed on Monday.) You can get doughnut holes by the half-dozen. Look for her signature butterscotch doughnut.

Podcasts

Segment One: Show Preview with Guest Host Chef Andrew Gruel and Producer & Co-Host Andy Harris
Segment Two: MOTAC’s Philip Dobard and Scopa’s Steve Livigni
Segment Three: Chef Eric Samaniego and “Little Maria” Evening
Segment Four: Executive Chef Ross Pangilinan, Leatherby’s Café Rouge
Segment Five: Mixologist Dan Minjares, The Ranch Restaurant, Anaheim Part One
Segment Six: Mixologist Dan Minjares, The Ranch Restaurant, Anaheim Part Two
Segment Seven: Pastry Chef Mariah Swan, ICDC, Los Angeles’ Fairfax District Part One
Segment Eight: Pastry Chef Mariah Swan, ICDC, Los Angeles’ Fairfax District Part Two