“Merenda is a neighborhood wine bar and retail wine shop in south Oceanside. The Kitchen cooks with what’s local to the area and takes cues from the mediterranean, serving mezze-style plates and handmade pasta. The wine list highlights small producers, grower champagne, orange wines and chilled reds that feel right by the coast. Merenda is relaxed, flavorful, and meant to be shared.” Merenda is one of the participating restaurants in the upcoming 2nd Annual Swell Plates series in Oceanside running from January 14th to February 11th. Merenda’s featured dish is a classic jambon-beurre paired with a responsibly made Grüner Veltliner. Owners Aaron Crossland and Lauren Crossland-Marr join us to uncork all that is Merenda Wine Bar.
“Bravo’s Top Chef” star Amar Santana’s long-running Costa Mesa Spanish-inspired concept is now bringing the flavors of Barcelona to DTLA. Blending classic taperia with rustic steakhouse, Vaca celebrates all things Spain with a selection of paellas, a legit jamon program, and cocktails featuring beloved staples like Gin and Tonics and Spanish vermouths. Vaca brings Barcelona, Madrid, Andalucía, Sevilla, and the Basque Country to the heart of Los Angeles. The menu ranges from traditional tapas to modern interpretations of classic dishes, respecting both genuine Spanish cooking and Chef Amar Santana’s nature to re-imagine food cultures. With a superior meats program, and a beverage program that combines Spanish drinking culture with modern American cocktailing, VACA delivers an authentic Spanish restaurant experience to the center of Los Angeles.” Proprietors Chef Amar Santana and Ahmed Labbate join us.
For our concluding segment at 11:45 a.m. our own Chef Andrew Gruel, the menu-maker behind the full-service Calico Fish House (located in the Sunset Beach area of Huntington Beach) provides another timely and informative “Ask the Chef” segment where he responds to listeners’ thoughtful inquiries. This week it’s Chef Andrew’s initial discussion of “Kitchen Hacks” that actually work from someone who really cooks for a living.
All of this and heaping helpings of extra deliciousness on this week’s not-to-miss show!
Olea, Cellar. Craft. Cook. in Newport Beach is participating in the revived Newport Beach Restaurant Week running from January 15th to January 25th. It’s a choice of Starter, Entrée and Dessert (with options in each category) for $60 per guest plus tax and gratuity. “Olea features exceptionally fresh and seasonal ingredients of the highest quality prepared daily from scratch. Menu selections include noteworthy meats, flavorful seafood, handpicked local produce and diverse beverage selections of craft beers, signature craft cocktails and a variety of worldwide wine selections.”
“Merenda is a neighborhood wine bar and retail wine shop in south Oceanside. The Kitchen cooks with what’s local to the area and takes cues from the mediterranean, serving mezze-style plates and handmade pasta. The wine list highlights small producers, grower champagne, orange wines and chilled reds that feel right by the coast. Merenda is relaxed, flavorful, and meant to be shared.” Merenda is one of the participating restaurants in the upcoming 2nd Annual Swell Plates series in Oceanside running from January 14th to February 11th. Merenda’s dish is a classic jambon-beurre paired with a responsibly made Grüner Veltliner. Owners Aaron Crossland and Lauren Crossland-Marr join us to uncork all that is Merenda Wine Bar.
““Top Chef” star Amar Santana’s long-running Costa Mesa Spanish-inspired concept is now bringing the flavors of Barcelona to DTLA. Blending classic taperia with rustic steakhouse, Vaca celebrates all things Spain with a selection of paellas, a legit jamon program, and cocktails featuring beloved staples like Gin and Tonics and Spanish vermouths. VACA brings Barcelona, Madrid, Andalucía, Sevilla, and the Basque Country to the heart of Los Angeles. The menu ranges from traditional tapas to modern interpretations of classic dishes, respecting both genuine Spanish cooking and Chef Amar Santana’s nature to re-imagine food cultures. With a superior meats program, and a beverage program that combines Spanish drinking culture with modern American cocktailing, VACA delivers an authentic Spanish restaurant experience to the center of Los Angeles.” Proprietors Chef Amar Santana and Ahmed Labbate join us.
It’s Dry January and a good opportunity to revisit Restaurateur Russ Bendel of the muti-unit RJB Restaurant Group to discuss his Mocktail program coinciding with Dry January. Russ’ properties include Vine Restaurant & Bar in San Clemente; Ironwood, Cellar. Craft. Cook in Laguna Hills; Olea, Cellar. Craft. Cook. in Newport Beach; Sapphire, Cellar. Craft. Cook. and The Pantry in Laguna Beach; Bloom, Restaurant + Bar in San Juan Capistrano and Parlor, Woodfire Kitchen & Cocktails in San Clemente. Olea, Cellar. Craft. Cook. in Newport Beach is participating in the revived Newport Beach Restaurant Week running from January 15th to January 25th.
Russ Bendel is our guest to talk Mocktails and his special Olea menu for Newport Beach Restaurant Week.
For our concluding segment at 11:45 a.m. our own Chef Andrew Gruel, the menu-maker behind the full-service Calico Fish House (located in the Sunset Beach area of Huntington Beach) provides another timely and informative “Ask the Chef” segment where he responds to listeners’ thoughtful inquiries. This week it’s Chef Andrew’s initial discussion of “Kitchen Hacks” that actually work from someone who cooks for a living.
All of this and heaping helpings of extra deliciousness on this week’s not-to-miss show!
“Merenda is a neighborhood wine bar and retail wine shop in south Oceanside. The Kitchen cooks with what’s local to the area and takes cues from the mediterranean, serving mezze-style plates and handmade pasta. The wine list highlights small producers, grower champagne, orange wines and chilled reds that feel right by the coast. Merenda is relaxed, flavorful, and meant to be shared.”
Merenda is one of the participating restaurants in the upcoming 2nd Annual Swell Plates series in Oceanside running from January 14th to February 11th. Merenda’s item is a classic jambon-beurre paired with a responsibly made Grüner Veltliner. “Inspired by everyday rituals highlighted in Oceanside Museum of Art’s Future Rituals, the pairing celebrates simple ingredients and Oceanside’s creative community traditions.”
Owners Aaron Crossland and Lauren Crossland-Marr join us uncorking all that is Merenda Wine Bar.
““Top Chef” star Amar Santana’s long-running Costa Mesa Spanish-inspired concept is now bringing the flavors of Barcelona to DTLA. Blending classic taperia with rustic steakhouse, Vaca celebrates all things Spain with a selection of paellas, a legit jamon program, and cocktails featuring beloved staples like Gin and Tonics and Spanish vermouths.”
“VACA brings Barcelona, Madrid, Andalucía, Sevilla, and the Basque Country to the heart of Los Angeles. The menu ranges from traditional tapas to modern interpretations of classic dishes, respecting both genuine Spanish cooking and Chef Amar Santana’s nature to re-imagine food cultures. With a superior meats program, and a beverage program that combines Spanish drinking culture with modern American cocktailing, VACA delivers an authentic Spanish restaurant experience to the center of Los Angeles.”
“Located below the lobby level of The Beaudry, VACA is open from Tuesday – Saturday. Lunch service begins on January 13th from 11:00 a.m. to 2:00 p.m. Valet is available via The Beaudry. Additional parking is available in the garage for the Fig @ 7th Shopping Plaza on levels 1, 2 and 3. The access tunnel for Vaca is on level 7 toward the EY Plaza.”
Olea, Cellar. Craft. Cook. in Newport Beach is participating in the revived Newport Beach Restaurant Week running from January 15th to January 25th. “Olea features exceptionally fresh and seasonal ingredients of the highest quality prepared daily from scratch. Menu selections include noteworthy meats, flavorful seafood, handpicked local produce and diverse beverage selections of craft beers, signature craft cocktails and a variety of worldwide wine selections.”
Our own Chef Andrew Gruel, the menu-maker behind the full-service Calico Fish House (located in the Sunset Beach area of Huntington Beach) provides another timely and informative “Ask the Chef” segment where he responds to listeners’ thoughtful inquiries.
“This week it’s Chef Andrew’s initial discussion of “Kitchen Hacks” that actually work from someone who cooks for a living. “Most “kitchen hacks” online are nonsense. If a trick only works once, makes more dishes, or exists just for clicks, it’s not a hack, it’s simply a distraction. What Chef Andrew mentions are small, routine habits chefs use every day because they work, save time and reduce waste.”
Andrew Gruel’s Family Cookbook is available with signed copies at his Calico Fish House on Pacific Coast Highway in Sunset Beach.
“Ravines Wine Cellars in the Finger Lakes, NY with Tasting Rooms in both Geneva and Hammondsport makes dry, classical, terroir-driven wines on over 130 acres of estate vineyards. Founded in 2001 and family-owned and operated ever since by Morten and Lisa Hallgren, Morten was born and trained as an oenologist / winemaker in Provence and Bordeaux France, before moving to the region and pioneering the bone-dry, mineral-tinged riesling style that the region is now famous for. Ravines utilizes minimal intervention in the cellar and employs sustainable winegrowing practices on steep-sloping vineyards with limestone and shalestone soils. They have won numerous honors and played a major role in elevating the Finger Lakes region on the world stage as a top cool-climate wine destination.” Proprietress Lisa Hallgren joins us to uncork all that is Ravines Wine Cellars.
Food, Wine and Travel Magazine (FWT Magazine) is the official online magazine of the prestigious International Food Wine and Travel Writers Association, a group of distinguished professional, global travel writers. “Join the writers of the International Food, Wine & Travel Writers Association as they take you around the globe to explore the most exciting stories in food, wine and travel. The seasoned travel journalists visit with the world’s top chefs, uncover exotic destinations, walk the vineyards with iconic winemakers, and so much more. Join FWT Magazine and enjoy the journey!” Subscriptions are complimentary! Our notable Travel Guides are Editor Amy Piper and Senior Editor Craig Stoltz.
“If there is just one edible plant to grow at home, it’s the tomato. Nowhere else is the contrast in flavor, nutrition and variety between homegrown and store-bought more evident. As a specialty crop of California, tomatoes play a vital role in the state’s agricultural heritage. This upcoming informative how-to-lecture, Homegrown Tomatoes, at Centennial Farms at the OC Fair & Exhibit Center on Saturday, February 22nd at 10:00 a.m. will provide attendees all the practical knowledge necessary to begin growing tomatoes. You’ll see tomato plants producing 50 to more than 100 tomatoes each! Learn which varieties to grow, how to plant and care for them, and how to manage common diseases and pests. Bring your questions and learn how to grow tomatoes easily! $7 fee covers materials and any handouts. Parking is free. RSVP online by February. 19. Sign up at Centennial Farm Garden Classes.” Your expert green thumb tomato guide to successfully growing backyard tomatoes is Dave Freed (AKA “Dave the Tomato Guy.)
Our own Chef Andrew Gruel, the menu-maker behind the full-service Calico Fish House (in the Sunset Beach area of Huntington Beach) provides another timely and informative “Ask the Chef” segment where he responds to listeners thoughtful inquiries. We’re now continuing the conversation talking about crave-worthy fast food menu items. Chefs, on occasion, do enjoy their favorite fast food menu items as guilty pleasures. We’ve covered the tops in fast-food fries. It’s time to talk burgers. Chef Andrew shares (a bit reservedly) his favorites. He mentions a pair of acceptable national chains but prefers the neighborhood Mom and Pop operations with character where one of the owners is probably at the grill. Same applies to his choice of burrito spots.
All of this and heaping helpings of extra deliciousness on this week’s not-to-miss show!
“Restaurateur Russell J. Bendel, known as Russ, was born in Pennsylvania and raised in California. Influenced by his father, a veteran restaurant industry executive, Russ grew up in the business and developed a passion for food and hospitality. He set his sights on a career in the industry and earned his bachelor’s degree from The Collins College at Cal Poly Pomona with an emphasis on Restaurants and Business Management. Russ worked with Bloomin’ Brands Restaurant Group for an impressive span of 15 years: first with Outback Steakhouse and later with Fleming’s Prime Steakhouse & Wine Bar, where he was promoted to partner of the flagship Newport Beach location at 25, the youngest in company history.”
Andy Harris, Executive Producer and Co-host previews the show.
“Ravines Wine Cellars in the Finger Lakes, NY with Tasting Rooms in both Geneva and Hammondsport makes dry, classical, terroir-driven wines on over 130 acres of estate vineyards. Founded in 2001 and family-owned and operated ever since by Morten and Lisa Hallgren, Morten was born and trained as an oenologist / winemaker in Provence and Bordeaux France, before moving to the region and pioneering the bone-dry, mineral-tinged riesling style that the region is now famous for. Ravines utilizes minimal intervention in the cellar and employs sustainable winegrowing practices on steep-sloping vineyards with limestone and shalestone soils. They have won numerous honors and played a major role in elevating the Finger Lakes region on the world stage as a top cool-climate wine destination.” Proprietress Lisa Hallgren joins us to uncork all that is Ravines Wine Cellars.
Food, Wine and Travel Magazine (FWT Magazine) is the official online magazine of the prestigious International Food Wine and Travel Writers Association, a group of distinguished professional, global travel writers. Join the writers of the International Food, Wine & Travel Writers Association as they take you around the globe to explore the most exciting stories in food, wine and travel. The seasoned travel journalists visit with the world’s top chefs, uncover exotic destinations, walk the vineyards with iconic winemakers, and so much more. Join FWT Magazine and enjoy the journey! Subscriptions are complimentary!Our notable Travel Guides are Editor Amy Piper and Senior Editor Craig Stoltz.
“If there is just one edible plant to grow at home, it’s the tomato. Nowhere else is the contrast in flavor, nutrition and variety between homegrown and store-bought more evident. As a specialty crop of California, tomatoes play a vital role in the state’s agricultural heritage. This informative how-to- lecture, Homegrown Tomatoes, at Centennial Farms at the OC Fair & Exhibit Center on Saturday, February 22nd at 10:00 a.m. will provide attendees all the practical knowledge necessary to begin growing tomatoes. You’ll see tomato plants producing 50 to more than 100 tomatoes each! Learn which varieties to grow, how to plant and care for them, and how to manage common diseases and pests. Bring your questions and learn how to grow tomatoes easily! $7 fee covers materials and any handouts. Parking is free. RSVP online by February. 19. Sign up at Centennial Farm Garden Classes.” Your expert green thumb tomato guide to growing backyard tomatoes is Dave Freed (AKA “Dave the Tomato Guy.”)
Our own Chef Andrew Gruel, the menu-maker behind the full-service Calico Fish House (in the Sunset Beach area of Huntington Beach) provides another timely and informative “Ask the Chef” segment where he responds to listeners thoughtful inquiries. We’re now continuing the conversation talking about crave-worthy fast food menu items. Chefs, on occasion, do enjoy their favorite fast food menu items as guilty pleasures. We’ve covered the tops in fast-food fries. It’s time to talk cluck. Chef Andrew sheepishly shares his favorites.
All of this and heaping helpings of extra deliciousness on this week’s not-to-miss show!
“Ravines Wine Cellars in Finger Lakes (Geneva and Hammondsport) is a flourishing partnership steeped in food and wine. Winemaker Morten Hallgren grew up on a winery, Domaine de Castel Roubine, surrounded by estate vineyards in the Cotes de Provence wine region of France. He arrived in the Finger Lakes with an Enology and Viticulture degree from one of Europe’s finest schools and experience at many different wineries including Cos d’Estournel in Bordeaux.”
“Working as head winemaker for a historic FLX winery (Dr. Konstantin Frank) for 6 years, he worked with grapes from vineyards throughout the Finger Lakes. He wondered why no one in the FLX was producing dry Riesling. Even the Rieslings labeled “dry” were actually pretty sweet. In his mind, the most interesting inherent characteristics were masked behind high sugar, super-fruity wines. He identified two unique and expressive sites: the Argetsinger Vineyard and 16 Falls, purchased grapes and began producing a new style of Finger Lakes mineral driven wines in a rented barn on Keuka Lake.”
“Ravines’ first vintage in 2002 was exclusively dry, vinifera wines. The Riesling took the Best Dry Riesling medal at the World Riesling Cup. Then came the Wine Spectator Top 100, the first non-dessert Finger Lakes wine to get onto the prestigious list and then named twice more in the next few years.”
“In 2011 Ravines purchased the historic White Springs Farm (circa 1801) where gentleman Farmer and Cornell agriculturist Carl Fribolin, had built a winery and planted vineyards in 2003.”
“After purchasing the Keuka parcel on the two ravines in 2000, with the plan to make wine in the next vintage, Morten knew the top two sites where he already had experience working with the grapes and set out to purchase from those two sites for Ravines upcoming first vintage. Those are the Argetsinger and 16 Falls Vineyard on the eastern edge of Seneca Lake that have been a part of every vintage of Ravines wine through to this day. The Hallgrens rented a barn down the street from where they lived, and with the purchased grapes, Morten produced the first vintage, making wines from the classic varietals of Chardonnay, Riesling, Pinot Noir and a Meritage red “Bordeaux-blend”.”
“Morten left his job at Dr. Frank in 2005 and only made wines for Ravines thereafter. In 2010 Morten moved production operations to White Springs Winery in Geneva, near the northwestern end of Seneca Lake. By that time, the acreage being purchased from the Argetsinger and Sixteen Falls vineyards was up to 59 acres. Morten also became the winemaker for White Springs Winery, then owned by the philanthropist and gentleman farmer, Carl Fribolin.”
“In 2012, Carl wanted the Hallgrens to take over his vineyards and so they purchased the White Springs winery and property, including 50 acres of vineyards and a turn-of-the-century slate barn that was soon remodeled. The renovation included adding a large tank room, creating a large barrel room, expanding the lab and adding more warehouse facilities. With a second tasting room open year-round, Lisa took the time to expand their dedicated group of attentive and knowledgeable tasting room staff.”
“After replanting vines at their original Keuka vineyards, adding 10 acres of plantings to the White Springs Vineyards now called Limestone Springs and purchasing the entire 46 acres of the 16-Falls Vineyards, Ravines now possess 130 acres of estate vineyards. Ravines also work another 28 acres of vines from the famous Argetsinger Vineyard, owned and operated by the Argetsinger family, as well as an adjacent five acres at Two Gorges.”
“Ravines utilizes minimal intervention in the cellar and employs sustainable winegrowing practices on steep-sloping vineyards with limestone and shalestone soils. They have won numerous honors and played a major role in elevating the Finger Lakes region on the world stage as a top cool-climate wine destination.”
Proprietress Lisa Hallgren joins us to uncork all that is Ravines Wine Cellars.
“Food, Wine and Travel Magazine (FWT Magazine) is the official online magazine of the prestigious International Food Wine and Travel Writers Association (IFWTWA,) a group of distinguished professional, global travel writers. Join the writers of the International Food, Wine & Travel Writers Association as they take you around the globe to explore the most exciting stories in food, wine and travel. The travel journalists visit with the world’s top chefs, uncover exotic destinations, walk the vineyards with iconic winemakers, and so much more. Join FWT Magazine and enjoy the journey!” Subscriptions are complimentary!
“If there is just one edible plant to grow at home, it’s the tomato. Nowhere else is the contrast in flavor, nutrition and variety between homegrown and store-bought more evident. As a specialty crop of California, tomatoes play a vital role in the state’s agricultural heritage. This how-to lecture, Homegrown Tomatoes, at Centennial Farms at the OC Fair & Exhibit Center on Saturday, February 22nd at 10:00 a.m. will provide attendees all the practical knowledge necessary to begin growing tomatoes. You’ll see tomato plants producing 50 to more than 100 tomatoes each! Learn which varieties to grow, how to plant and care for them, and how to manage common diseases and pests. Bring your questions and learn how to grow tomatoes easily!”
$7 fee covers materials and any handouts. Parking is free. RSVP online by February 19th. Sign up at Centennial Farm Garden Classes
Your expert green thumb tomato guide to growing backyard tomatoes is Dave Freed (AKA “Dave the Tomato Guy”.) This is a not-for-profit hobby for him and Dave genuinely wants people to succeed in their home tomato gardens.
“Restaurateur Russell J. Bendel, known as Russ, was born in Pennsylvania and raised in California. Influenced by his father, a veteran restaurant industry executive, Russ grew up in the business and developed a passion for food and hospitality. He set his sights on a career in the industry and earned his bachelor’s degree from The Collins College at Cal Poly Pomona with an emphasis on Restaurants and Business Management. Russ worked with Bloomin’ Brands Restaurant Group for an impressive span of 15 years: first with Outback Steakhouse and later with Fleming’s Prime Steakhouse & Wine Bar, where he was promoted to partner of the flagship Newport Beach location at 25, the youngest in company history.”
Russ takes a break from the Valentine’s Day Weekend madness to join us.
Our own Chef Andrew Gruel, the menu-maker behind the full-service Calico Fish House (located in the Sunset Beach area of Huntington Beach) provides another timely and informative “Ask the Chef” segment where he responds to listeners’ thoughtful inquiries.
We’re now continuing the conversation talking about crave-worthy fast food menu items. Chefs, on occasion, do enjoy their favorite fast food menu items as guilty pleasures. We’ve covered the tops in fast-food fries. It’s time to talk cluck. Chef Andrew shares (a bit reservedly) his favorites.
Andrew Gruel’s Family Cookbook (newly published) is also available with signed copies at his Calico Fish House on Pacific Coast Highway in Sunset Beach.
“Orange County Restaurant Week, an entire week dedicated to celebrating local restaurants, returns Sunday, March 6 through Saturday, March 12. This year’s event will highlight more than 120 restaurants that have thoughtfully crafted menus and cocktails designed to showcase Orange County’s diverse dining options. Diners will have an opportunity to partake in a variety of Prix-Fixe Menus and Luxe Menus. In addition, the always anticipated Cocktails of Restaurant Week will showcase unique creations.” Restaurateur Russ Bendel and Executive Chef and Partner Jared Cook will be participating with all their restaurants. The collection includes Vine, San Clemente: Ironwood, Laguna Hills; Olea, Newport Beach: and Sapphire & The Pantry, Laguna Beach. Russ and Chef Jared join us to preview their special OC Restaurant Week menus.
“Alexander’s Steakhouse Pasadena offers a fine dining interpretation of a Modern American Steakhouse with hints of global influences throughout the menu. Featuring classic cuts such as Ribeye, Bone-In New York and Filet Mignon, to sustainable seafood, their signature Hamachi Shot and a large selection of Wagyu. Alexander’s also highlights dry-aged steaks and offers the finest and most luxurious products available including a Chef’s Tasting Menu and an extensive and thoughtfully selected Wine List.” Highly credentialed Executive Chef Richard Archuleta (ex-One Pico at Shutters on the Beach and Openaire at The Line Hotel) with a background in French and Italian cuisine is the culinary maestro overseeing the substantial kitchens at Alexander’s Steakhouse Pasadena. Chef Richard Archuleta is our guest.
“Twenty-five years after naming his wine brand Vinoce, Proprietor Brian Nuss (Napa Valley based) finds himself in a revitalization mode as he and the rest of the world emerges from the pandemic. Which leads him to proclaim, “I don’t want this winery to go away. It’s been part of my life since 1996. But this reinvention is not for me; it’s for my sons Tim and Tyler.” In 2013, Keith Emerson initially came on as associate winemaker to make the Vinoce wines. Emerson, the winemaker at Vineyard 29, is now Vinoce’s winemaker as well. The wine is made in St. Helena at Emerson’s Vineyard 29 and Ballentine Vineyards. Vinoce produces about 2,000 cases a year. In 2019 Vinoce opened their tasting room at the historic Tannery building in Napa on the Napa River.” Winemaker Keith Emerson joins us to uncork all that is Vinoce Vineyards.
“The iconic Apple Farm Inn & Restaurant is a well-established lodging institution in San Luis Obispo. The guest options among their 106 rooms range from deluxe rooms at Apple Farm Inn to a welcoming motel setting at the Trellis Court surrounded by shade trees, flower gardens, and mountain views.” There are multiple varieties of apple trees growing on the spacious grounds. The Inn is especially popular with the extended Family of Cal Poly, San Luis Obispo. “The Apple Farm Inn Restaurant is currently serving breakfast and lunch specializing in fresh, local ingredients and good, old-fashioned cooking.” General Manager Sean Nolan is our guest to provide a look at the past of Apple Farm Inn & Restaurant and what’s in store for the future with the ongoing renovation.
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, among many attributes, is a recognized authority on seafood and its sourcing. Chef Andrew’s commentary is on seafood imports and exports. A few surprises along the way.
All of this and heaping helpings of extra deliciousness on this week’s not-to-miss show!
“Orange County Restaurant Week, an entire week dedicated to celebrating local restaurants, returns Sunday, March 6 through Saturday, March 12. This year’s event will highlight more than 120 restaurants that have thoughtfully crafted menus and cocktails designed to showcase Orange County’s diverse dining options. Diners will have an opportunity to partake in a variety of Prix-Fixe Menus and Luxe Menus; as well as focused experiences, including Family Night, Date Night, Vegetarian Dining, and a Dessert Spotlight. In addition, the beloved Cocktails of Restaurant Week will showcase unique creations.”
Restaurateur Russ Bendel and Executive Chef andPartnerJared Cook will be participating with all their restaurants. The collection includes Vine, San Clemente: Ironwood, Laguna Hills; Olea, Newport Beach: and Sapphire & The Pantry, Laguna Beach. Russ and Chef Jared join us to preview their OC Restaurant Week menus.
Their “Featured Cocktail” is Whiskey Peach. It’s Maker’s Mark Bourbon, Aperol, Crème de Peach, Fresh Peaches and Ginger.
In the late Fall Russ and Chef Jared will be debuting Bloom Restaurant &Bar located in a registered historic site building from 1930 in San Juan Capistrano.
“Orange County Restaurant Week, an entire week dedicated to celebrating local restaurants, returns Sunday, March 6 through Saturday, March 12. This year’s event will highlight more than 120 restaurants that have thoughtfully crafted menus and cocktails designed to showcase Orange County’s diverse dining options. Diners will have an opportunity to partake in a variety of Prix-Fixe Menus and Luxe Menus; as well as focused experiences, including Family Night, Date Night, Vegetarian Dining, and a Dessert Spotlight. In addition, the beloved Cocktails of Restaurant Week will showcase unique creations.”
In the late Fall Russ and Chef Jared will be debuting Bloom Restaurant &Bar located in a registered historic site building from 1930 in San Juan Capistrano.
Russ and Chef Jared continue with us previewing their OC Restaurant Week menus.
We’re previewing the show with Executive Producer & Co-Host Andy Harris.
“Orange County Restaurant Week, an entire week dedicated to celebrating local restaurants, returns Sunday, March 6 through Saturday, March 12. This year’s event will highlight more than 120 restaurants that have thoughtfully crafted menus and cocktails designed to showcase Orange County’s diverse dining options. Diners will have an opportunity to partake in a variety of Prix-Fixe Menus and Luxe Menus. In addition, the always anticipated Cocktails of Restaurant Week will showcase unique creations.” Restaurateur Russ Bendel and Executive Chef andPartner Jared Cook will be participating with all their restaurants. The collection includes Vine, San Clemente: Ironwood, Laguna Hills; Olea, Newport Beach: and Sapphire & The Pantry, Laguna Beach. Russ and Chef Jared join us to preview their special OC Restaurant Week menus.
“Alexander’s Steakhouse Pasadena offers a fine dining interpretation of a Modern American Steakhouse with hints of global influences throughout the menu. Featuring classic cuts such as Ribeye, Bone-In New York and Filet Mignon, to sustainable seafood, their signature Hamachi Shot and a large selection of Wagyu. Alexander’s also highlights dry-aged steaks and offers the finest and most luxurious products available including a Chef’s Tasting Menu and an extensive and thoughtfully selected Wine List.” Highly credentialed Executive Chef Richard Archuleta (ex-One Pico at Shutters on the Beach and Openaire at The Line Hotel) with a background in French and Italian cuisine is the culinary maestro overseeing the substantial kitchens at Alexander’s Steakhouse Pasadena. Chef Richard Archuleta is our guest.
“Twenty-five years after naming his wine brand Vinoce, Proprietor Brian Nuss (Napa Valley based) finds himself in a revitalization mode as he and the rest of the world emerges from the pandemic. Which leads him to proclaim, “I don’t want this winery to go away. It’s been part of my life since 1996. But this reinvention is not for me; it’s for my sons Tim and Tyler.” In 2013, Keith Emerson initially came on as associate winemaker to make the Vinoce wines. Emerson, the winemaker at Vineyard 29, is now Vinoce’s winemaker as well. The wine is made in St. Helena at Emerson’s Vineyard 29 and Ballentine Vineyards. Vinoce produces about 2,000 cases a year. In 2019 Vinoce opened their tasting room at the historic Tannery building in Napa on the Napa River.” Winemaker Keith Emerson joins us to uncork all that is Vinoce Vineyards.
“The iconic Apple Farm Inn & Restaurant is a well-established lodging institution in San Luis Obispo. The guest options among their 106 rooms range from deluxe rooms at Apple Farm Inn to a welcoming motel setting at the Trellis Court surrounded by shade trees, flower gardens, and mountain views. There are multiple varieties of apple trees growing on the spacious grounds.” The Inn is especially popular with the extended Family of Cal Poly, San Luis Obispo. “The Apple Farm Inn Restaurant is currently serving breakfast and lunch specializing in fresh, local ingredients and good, old-fashioned cooking.” General Manager Sean Nolan is our guest to provide a look at the past of Apple Farm Inn & Restaurant and what’s in store for the future with the ongoing renovation.
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, among many attributes, is a recognized authority on seafood and its sourcing. Chef Andrew’s commentary is on seafood imports and exports. A few surprises along the way.
All of this and heaping helpings of extra deliciousness on this week’s not-to-miss show!
“Orange County Restaurant Week, an entire week dedicated to celebrating local restaurants, returns Sunday, March 6 through Saturday, March 12. This year’s event will highlight more than 120 restaurants that have thoughtfully crafted menus and cocktails designed to showcase Orange County’s diverse dining options. Diners will have an opportunity to partake in a variety of Prix-Fixe Menus and Luxe Menus; as well as focused experiences, including Family Night, Date Night, Vegetarian Dining, and a Dessert Spotlight. In addition, the beloved Cocktails of Restaurant Week will showcase unique creations.”
Restaurateur Russ Bendel and Executive Chef andPartnerJared Cook will be participating with all their restaurants. The collection includes Vine, San Clemente: Ironwood, Laguna Hills; Olea, Newport Beach: and Sapphire & The Pantry, Laguna Beach. Russ and Chef Jared join us to preview their OC Restaurant Week menus.
Their “Featured Cocktail” is Whiskey Peach. It’s Maker’s Mark Bourbon, Aperol, Crème de Peach, Fresh Peaches and Ginger.
In the late Fall Russ and Chef Jared will be debuting Bloom Restaurant &Bar located in a registered historic site building from 1930 in San Juan Capistrano.
“Alexander’s Steakhouse Pasadena offers a fine dining interpretation of a Modern American Steakhouse with hints of global influences throughout the menu. Featuring classic cuts such as Ribeye, Bone-In New York and Filet Mignon, to sustainable seafood, their signature Hamachi Shot and a large selection of Wagyu. Alexander’s also highlights dry-aged steaks and offers the finest and most luxurious products available including a Chef’s Tasting menu and an extensive and thoughtfully selected Wine List. A full bar featuring some of the most unique specialty cocktails and is a great way to begin your evening at Alexander’s Steakhouse.”
Highly credentialed Executive Chef Richard Archuleta (ex-One Pico at Shutters on the Beach and Openaire at The Line Hotel) with a background in French and Italian cuisine is the culinary maestro overseeing the substantial kitchens at Alexander’s Steakhouse Pasadena and is our guest.
“Twenty-five years after naming his wine brand Vinoce, Proprietor Brian Nuss (Napa Valley based) finds himself in a revitalization mode as he and the rest of the world emerges from the pandemic. Which leads him to proclaim, “I don’t want this winery to go away. It’s been part of my life since 1996. But this reinvention is not for me; it’s for my sons Tim and Tyler.””
“Nuss called his winery Vinoce (pronounced veen-O-chay), which he translates as “wine nut.” He coined the word in tribute to his German-Italian heritage; “nuss” means nut in German, and “noce” is nut in Italian. Brian’s mom was Italian-Spanish, while his dad was German-English.”
“Over the last three decades, Vinoce has developed an intimate knowledge of growing Cabernet Sauvignon and Cabernet Franc on the rugged, hillside slopes. Vinoce is devoted to creating wines that reflect the true expressions of Mount Veeder with balance, power, and uniqueness.”
“In 2013, Keith Emerson initially came on as associate winemaker to make the Vinoce wines. Emerson, the winemaker at Vineyard 29, is now Vinoce’s winemaker as well. The wine is made in St. Helena at Emerson’s Vineyard 29 and Ballentine Vineyards. Vinoce’s Mount Veeder fruit comes from an 8-acre estate vineyard near PymRae Nuss purchased and planted in ‘13. Vinoce produces about 2,000 cases a year.”
In 2019 Vinoce opened their tasting room at the historic Tannery building in Napa on the Napa River.
Winemaker Keith Emerson joins us to uncork all that is Vinoce Vineyards.
The historic Apple Farm Inn & Restaurant is a well-established lodging institution in San Luis Obispo. “The guest options in their 106 rooms range from deluxe rooms at Apple Farm Inn to a welcoming motel setting at the Trellis Court surrounded by shade trees, flower gardens, and mountain views.” There are multiple varieties of apple trees growing on the spacious grounds. The Inn is especially popular with the extended Family of Cal Poly, San Luis Obispo.
“With three floors mixing contemporary country design with elegant accommodations, the main Inn boasts rooms with seating areas, gas fireplaces, Wi-Fi, and more to create a perfect setting for relaxing. Adjacent to the Apple Farm Inn, Trellis Court Motel contains all the comforts of the Inn with cozier rooms and the convenience of a motel setting. This includes exterior corridors and drive-up access.”
“The Apple Farm Inn Restaurant is currently serving breakfast and lunch specializing in fresh, local ingredients and good, old-fashioned cooking. Whether you come to share a meal with your friends and family, to pick something up to-go, or just to check the place out and shop in the Marketplace, The Apple Farm Inn Restaurant staff hopes you’ll stop in! A favorite spot of locals and visitors alike, the Apple Farm Restaurant has delivered local farm-to-table cuisine, fresh pastries, and acclaimed pies to hungry patrons for decades!”
General Manager Sean Nolan is our guest to provide a look at the past of Apple Farm Inn & Restaurant and what’s in store for the future with the ongoing renovation.
Chef Andrew, among many attributes, is a nationally recognized authority on seafood, sustainability and it’s sourcing. Chef Andrew’s commentary is on seafood imports and exports. A few surprises along the way.
