Show 267, March 31, 2018: Brendon Salisbury, 4th Generation Restaurateur, Coast Fish Co., Irvine

Brendon SalisburyCoast Fish Company is the relatively new brand and concept from the same family of restaurants (family owned and operated for 94 years) as El Cholo and The Cannery in Newport Beach. The fast-casual Coast located in the Los Olivos Marketplace in the Irvine Spectrum brings the best premium seafood from both the Pacific and Atlantic coasts to Orange County. The Salisburys’ prefer to brand it “fine casual.”

What’s a bit unusual is that the taco or entrée choices comes with the guest’s selection of fish. Seasonal options include Ahi Tuna, Barramundi, Catfish, Halibut, Mahi Mahi, Salmon, Swordfish, and Tilapia.

Sides include the expected chips & salsa and avocado but also feature mushroom risotto.

Happy Hour is new on the menu with $1.50 beers and half-price appetizers.

4th Generation restaurateur Brendon Salisbury is our guest.


Show 173, May 28, 2016: Charlie Plummer, Paul Hobbs Wines & Paul Hobbs Selections

Charlie PlummerPaul Hobbs is a very prominent figure in California winemaking and beyond. We’ll find out why Forbes has described him as “the Steve Jobs of Wine.” Joining us is Paul Hobbs Wines’ National Sales Director, Charlie Plummer, who is also a Certified Sommelier.

Paul Hobbs was part of the opening team at California’s renown Opus One and has consulted for many of the great wineries in California and beyond. His pioneering boutique winery has an intimate tasting room in Sebastopol in rural Sonoma County. It’s a connoisseurs’ experience. The tasting room is open to discriminating guests by advance appointment.

Paul Hobbs Selections is an importer featuring premium wines from Argentina, Chile, Canada and France.

The Golden Chef Series, co-hosted by Charlie Plummer, is in its fifth year showcasing great chefs in Orange County. This year’s Golden Chef Series, presented by Fisher & Paykel and DCS, takes place at the Irvine Spectrum in Big Wheel Court. Chefs will demonstrate how to prepare their signature dishes. This event is free.

The next dates are June 4th and 18th.


Show 118, April 18, 2015: Del Frisco’s Grille Plates & Pints Dinner with Left Coast Brewing

Sarah Daniels of Del Frisco's Grille in IrvineDel Frisco’s Grille’s (Irvine Spectrum) Executive Chef Sarah Daniels is joining forces with San Clemente’s award-winning craft brewery, Left Coast Brewery, to present a special beer dinner on Monday, April 27th. It’s four-courses along with four Left Coast Brewery pairings for a modest $35.00 per person. The menu for the evening is a total original created for the dinner by Chef Sarah, the first female executive chef in the Del Frisco’s Grille system.

Left Coast Brewing Co. is a family-owned craft brewery in San Clemente specializing in IPAs and ales. All eight of the year-round craft beers available at the popular Oggi’s Pizza & Brewing Co. restaurants in Orange County and beyond are brewed by Left Coast Brewing Co.

One of the courses at the Craft Beer Dinner on May 27th is cioppino with mussels, shrimp, chorizo and a rich tomato broth paired with Left Coast’s Red Tide. Red Tide is a seasonal American Belgian-style Red Ale.

Chef Sarah Daniels and Shawn Hadjis of Left Coast Brewing Co. (Director of Sales and Marketing) join us with a preview.


Show 102, December 20, 2014: Chef Brent Omeste, CUCINA Enoteca, Newport Beach

Brent OmesteCUCINA Enoteca, a California-inspired Italian kitchen and wine shop, opened earlier in the year in 8,300 square feet in Fashion Island. It’s a venture of Tracy Borkum’s San Diego-based Urban Kitchen Group. The very popular sister restaurant is located in the Irvine Spectrum.

Leading the day-to-day kitchen operations in Newport Beach as Chef de Cuisine is Orange County native Brent Omeste, a rising culinary talent. The menu is a California spin on rustic Italian fare.

Earlier in his cooking career Omeste was mentored by the well-known Director of the Culinary Arts program at Orange Coast College, Chef Bill Barber (now retired.) He’s cooked for Alessandro Pirozzi, Charlie Palmer, and Amar Santana.

On the menu are variations of luxurious pastas, antipasti, creative pizzas and plates small and large, along with fresh crudos and Chef’s whim seasonal specials.

The diverse wine program features more than 250 familiar names, and rare, small-batch varietals for guests to purchase at a retail price, either to enjoy with their meal for a minimal corkage fee or to take home.

Chef Brent Omeste is our guest.