Show 633, June 28, 2025: Strong Water Anaheim with Prime Minister Robert Adamson

Posted on June 30, 2025 by Adam Bell

“Tiki bar fans, rejoice — and grab a place at Strong Water Anaheim. It’s a creatively reimagined classic of the genre, with its curio-shop-in-a-shipwreck atmosphere, its supercharged bar-food menu, its encyclopedic list of classic and creative tropical libations (zero proof options included), and its treasure chest of rare artisanal rums worth drinking straight.” Strong Water’s latest national recognition is a 2^nd nomination for the prestigious James Beard Award for Outstanding Wine & Other Beverage Program. Strong Water is only one of two Orange County nominees in any category for a James Beard Award in 2025.

The food menu is an important calling card for Strong Water, too. Their Galley Master (Executive Chef) is Steve Kling previously the highly regarded culinary force in the kitchen at Five Crowns in Corona del Mar.

Expected are some new libations. Look for The Lost Pearl Diver, Singapore Sling and the Blue Hawaii with coconut fat-washed overproof white rum, vodka, blue curacao, falernum, pineapple, lemon, lime and cane.

New is Weekend Brunch with delights including Bananas Foster Buttermilk Pancakes, Sisig Breakfast Burrito, Japanese Egg Sando and Loco Moco Bowl.

New to the evening fare are Eggplant Katsu and Pho Beef Dip with braised USDA Prime brisket, cilantro, onion, jalapenos and Dijonnaise and served on a baguette with fries and pho ai jus.

The in-the-works sister establishment, Double Luck, is set to open later this year. It’s conveniently located within walking distance of Strong Water.

Proprietors Ying Chang (Fleet Commander) and Robert Adamson (Prime Minister) join us just back from Chicago and The James Beard Awards.

Show 632, June 21, 2025: Show Introduction with Executive Producer & Co-Host Andy Harris

Posted on June 23, 2025 by Adam Bell

Anne Marie Panoringan is Culture OC’s well-informed food columnist. She reports industry news, current events and trends. Anne Marie also contributes regularly to Eater Los Angeles, LAist, TASTE and a host of other well-respected and noteworthy publications. Anne Marie joins us in-studio to discuss her work as Food Columnist for Culture OC and highlight her current columns. Of course, more tasty Orange County morsels will be part of the conversation including a discussion of Darkroom restaurant in Santa Ana. First Anne Marie provides an overview of her trip to Chicago to attend the James Beard Awards, the Oscars of the food world. How did the Orange County nominees fare?

“The Sobon family first staked their claim to this historic site (Amador County, CA) in 1989 when Shenandoah Vineyards founders, Leon and Shirley Sobon, acquired the D’Agostini Vineyards for each other as a 30th anniversary present. After having reestablished Shenandoah Vineyards in 1977, the Sobon Family set their sights on reestablishing and renovating this once proud property. After nearly five arduous years of replanting and rehabilitating the over 200 acres of prime hillside vineyards, the family’s dream of producing small batch, estate grown Zinfandel was set to become a reality. Sobon Wine Company is now one of only a handful of independent regional wineries that is completely family- owned, operated and managed, with a portfolio of fine, hand-crafted artisanal wines. Winemaker and Winegrower Paul Sobon (2nd generation) joins us to pull the cork on all that is Sobon Wine Company.”

“Located in a historic train depot in San Juan Capistrano, Trevor’s at the Tracks (Trevor Baird) lives by the motto “Locally Acquired | Globally inspired.” They offer a rotating seasonal menu, plus Chef’s specials that rotate every couple of weeks. They’re open 7 days a week with live music nightly (and all -day on the weekends). Never repeating a musician throughout the month, Trevor’s at the Tracks hires over 50 local musicians monthly to play on the patio. With their commitment to sustainability and community, Trevor’s at the Tracks is redefining what it means to eat responsibly—without sacrificing flavor or experience. Trevor’s at the Tracks offers one menu from open to close with operating hours of 11 a.m. to 9 p.m. Sunday through Thursday and 11 a.m. to 10 p.m. Fridays and Saturdays.” Restaurateur and Farmer Trevor Baird is our guest.

Our own Chef Andrew Gruel, the menu-maker behind the full-service Calico Fish House (located in the Sunset Beach area of Huntington Beach) was waylaid with some airline travel glitches. His “Ask the Chef Segment” returns on July 12th after a well-deserved Family vacation. Meantime Executive Producer Andy Harris fills in on the tipping challenge. Prods to tip in unexpected places seem to be getting a bit out of hand. Tip lines appear on credit card payment screens and tip jars are everywhere. Should you really tip the counterperson at a gas station convenience store who hands you a wrapped sandwich? Executive Producer Andy Harris shares his informed thoughts. (Rescheduled from last week.)

All of this and heaping helpings of extra deliciousness on this week’s not-to-miss show!

Show 632, June 21, 2025: Anne Marie Panoringan – Culture OC’s Food Columnist

Posted on June 23, 2025 by Adam Bell

Anne Marie joins us in-studio to discuss her work as Food Columnist for Culture OC and highlight her current columns. Of course, more tasty Orange County morsels will be part of the conversation including a discussion of Darkroom restaurant in Santa Ana.

First Anne Marie provides an overview of her trip to Chicago to attend the James Beard Awards, the Oscars of the food world. How did the Orange County nominees fare?

Also, Anne Marie provides an overview of her recent Culture OC’s suggestions for Summer dining and beverage picks.

June 21: Anne Marie Panoringan, Sobon Wine Company, Trevor’s at the Tracks

Posted on June 19, 2025 by Adam Bell

Podcasts

Hour One: Anne Marie Panoringan, Sobon Wine Co.
Hour Two: Sobon Wine Co., Trevor’s at the Tracks, Ask The Chef

Segment One: Show Introduction and Preview with Executive Producer & Co-Host Andy Harris
Segments Two and Three: Anne Marie Panoringan – Culture OC’s Food Columnist
Segments Four and Five: Winemaker & Winegrower Paul Sobon, Sobon Wine Co., Amador County, CA
Segments Six and Seven: Trevor Baird, Owner / Operator of Trevor’s At The Tracks, San Juan Capistrano
Segment Eight: “Ask the Chef” with Executive Producer Andy Harris

Andy Harris, Executive Producer and Co-Host previews the show.

Anne Marie Panoringan is Culture OC’s well-informed food columnist. She reports industry news, current events and trends. Anne Marie also contributes regularly to Eater Los Angeles, LAist, TASTE and a host of other well-respected and noteworthy publications. Anne Marie joins us in-studio to discuss her work as Food Columnist for Culture OC and highlight her current columns. Of course, more tasty Orange County morsels will be part of the conversation including a discussion of Darkroom restaurant in Santa Ana. First Anne Marie provides an overview of her trip to Chicago to attend the James Beard Awards, the Oscars of the food world. How did the Orange County nominees fare?

“The Sobon family first staked their claim to this historic site (Amador County, CA) in 1989 when Shenandoah Vineyards founders, Leon and Shirley Sobon, acquired the D’Agostini Vineyards for each other as a 30^th anniversary present. After having reestablished Shenandoah Vineyards in 1977, the Sobon Family set their sights on reestablishing and renovating this once proud property. After nearly five arduous years of replanting and rehabilitating the over 200 acres of prime hillside vineyards, the family’s dream of producing small batch, estate grown Zinfandel was set to become a reality. Sobon Wine Company is now one of only a handful of independent regional wineries that is completely family- owned, operated and managed, with a portfolio of fine, hand-crafted artisanal wines. Winemaker and Winegrower Paul Sobon (2^nd generation) joins us to pull the cork on all that is Sobon Wine Company.”

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. Prods to tip in unexpected places seem to be getting a bit out of hand. Tip lines appear on credit card payment screens and tip jars are everywhere. Should you really tip the counterperson at a gas station convenience store who hands you a wrapped sandwich? Chef Andrew shares his informed thoughts. (Rescheduled from last week.)

All of this and heaping helpings of extra deliciousness on this week’s not-to-miss show!

First Anne Marie provides an overview of her trip to Chicago to attend the James Beard Awards, the Oscars of the food world. How did the Orange County nominees fare?

Anne Marie then continues with us in-studio to discuss her work as Food Columnist for Culture OC and highlight her current columns. Of course more Orange County morsels will be part of the conversation including a further discussion of Darkroom restaurant in Santa Ana. Also Anne Marie provides an overview of her recent Culture OC’s suggestions for Summer dining and beverage picks.

“With a heritage dating back to the California Gold Rush, Sobon Estate (Amador County) has now been recognized as the oldest continuously operating winery in the state. This historic estate dates back to 1856 when the Uhlinger family planted the first vines in Amador County to maintain ownership of the land and prevent gold prospectors from staking a claim.”

“The Sobon family first staked their claim to this historic site in 1989 when Shenandoah Vineyards founders, Leon and Shirley Sobon, acquired the D’Agostini Vineyards for each other as a 30^th anniversary present. After having reestablished Shenandoah Vineyards in 1977, the Sobon Family set their sights on reestablishing and renovating this once proud property. After nearly five arduous years of replanting and rehabilitating the over 200 acres of prime hillside vineyards, the family’s dream of producing small batch, estate grown Zinfandel was set to become a reality. Sobon Wine Company is now one of only a handful of independent regional wineries that is completely family owned, operated and managed, with a portfolio of fine, hand-crafted artisanal wines.”

“Sobon Estate wines (since the 2008 vintage) are all produced by 2^nd generation winemaker Paul Sobon. He has been making wines, as well as tending to the families estate vineyards alongside his father and family patriarch, Leon Sobon, for over three decades before fully assuming the reigns of production. UC Davis trained with apprenticeships in both South Australia and Bordeaux, Paul has an innate feeling for the land, vineyard and wines in this region unlike any others.”

“Natural winemaking is their goal, with special care given to every barrel and every bottle. Sobon Estate strives to produce the highest quality wine possible and to fully express the true flavors and aromas of each grape variety and the soil from which they are grown.”

Winemaker and Winegrower Paul Sobon (2^nd generation) joins us to pull the cork on all that is Sobon Wine Company.

“With their commitment to sustainability and community, Trevor’s at the Tracks is redefining what it means to eat responsibly—without sacrificing flavor or experience. Trevor’s at the Tracks offers one menu from open to close with operating hours of 11 a.m. to 9 p.m. Sunday through Thursday and 11 a.m. to 10 p.m. Fridays and Saturdays.”

“True to its motto, Locally Acquired | Globally Inspired, Trevor’s at the Tracks is now growing a vibrant assortment of high-yield produce, including lettuce, carrots, radishes, cabbage and herbs. Every ingredient grown at the farm is purposefully incorporated into the restaurant’s globally inspired dishes, adding freshness and depth of flavor while keeping the supply chain tight and local.”

“This farm represents a natural evolution of our mission,” says Trevor Baird, “We’re not only reducing our carbon footprint by sourcing produce mere minutes from our kitchen—we’re closing the loop and providing our customers with the best possible tasting food there is.”

“In addition to sourcing farm-fresh produce, Trevor’s is fully committed to zero-waste practices. Vegetable scraps and organic waste from the restaurant are returned to the farm in the form of nutrient-rich compost, helping cultivate the next crop and promoting healthy soil. “We believe that being a great restaurant today means more than great food,” adds Trevor “It means accountability—to the environment, to our community, and to the future.””

“Trevor’s at the Tracks has had an on-going green initiative since opening in February 2017. Trevor’s at the Tracks has had an on-going green initiative since opening in February 2017. At the heart of the restaurant has always been to limit the carbon footprint and, in turn, they have given their guests a taste of what sustainable, local dining can be.”

Restaurateur, Chef and Farmer Trevor Baird is our guest.

Chef Andrew Gruel of the Calico Fish House

Prods to tip in unexpected places seem to be getting a bit out of hand. Tip lines appear on credit card payment screens and tip jars are everywhere. Should you really tip the counterperson at a gas station convenience store who hands you a wrapped sandwich? Chef Andrew shares his informed thoughts. (Rescheduled from last week.)

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.

Podcasts

Hour One: Anne Marie Panoringan, Sobon Wine Co.
Hour Two: Sobon Wine Co., Trevor’s at the Tracks, Ask The Chef

Show 591, August 24, 2024: Sherry Yard, Culinary Personality, Chef, Restaurateur and Cookbook Author

Posted on August 25, 2024 by Adam Bell

Chef Sherry Yard and her Silken Pumpkin Pie with 3 layers

“Brooklyn-born Sherry Yard of Bakery by the Yard is a nationally acclaimed chef, restaurateur, cookbook author, teacher and presenter, who has spent her extensive career making a mark as a disruptor in the hospitality industry. Her innovative and uncompromising approach has garnered three James Beard Awards and an induction into their Who’s Who of Food & Beverage in America. She has received accolades from renowned publications such as Bon Appétit Magazine, Food + Wine and became affectionately known by the media as “L.A.’s Sweetheart”, both for her bubbly personality and her incomparably creative fresh from the farm desserts.”

“Her esteemed career has included working with the Wolfgang Puck empire for nearly 20 years, encompassing the crafting of masterful breads, creating menus, and opening new restaurants while simultaneously mentoring an entire generation of chefs in kitchens from Singapore to Santa Monica. Her pastry creations became staples at events such as the Academy Awards Governor’s Ball, the Grammy Awards, and the Emmy Awards, where she could be spotted in her iconic pink chef’s jacket in support of breast cancer awareness. Yard is the author of two award-winning cookbooks, and today is working on her third”.

Bakery by the Yard’s delectable baked goods are available as a pop-up by advance order for pickup in Manhattan Beach on Saturday mornings. Special orders welcomed, too. Chef Sherry is one of the featured chefs for the inaugural Manhattan Beach Food & Wine Festival benefiting the Careers through Culinary Arts Program (C-CAP) on the evenings of October 11^th and 12^th in Manhattan Beach.

Chef Sherry joins us with here trusty whisk at the ready.

August 24: Jewel of the South with John Stubbs, Sherry Yard of Bakery by the Yard

Posted on August 21, 2024 by Adam Bell

Podcasts

Segments One and Two: Show Introduction and Interview with John Stubbs, Jewel of the South, New Orleans
Segments Three and Four: Sherry Yard, Culinary Personality, Chef, Restaurateur and Cookbook Author

Andy Harris, Executive Producer and Co-host previews the show.

We’re graciously stepping aside for Angels Baseball at 11:00 a.m. (in Toronto versus the Blue Jays) so were getting right to it this morning.

“Jewel of the South, the 2024 recipient of the prestigious James Beard Award for Outstanding Bar, is a classic New Orleans tavern, reimagined. The Proprietors are in this business because they love hospitality. The Owners love to host, love to serve, and mostly love the power of hospitality to bring people together to celebrate, commiserate, and communicate. No matter where you are from or where you are going, Jewel of the South looks forward to creating a memorable experience with guests in their home.”

“Cocktails, food, and wine at Jewel are prepared and presented with intention and precision. Their award-winning cocktail program is steeped in history, showcasing classic techniques with innovative, seasonal flavors. The food program seeks out unique products that deliver delicious nourishment for their guests, such as a broad range of caviars, whole vegetables, and diverse animal proteins. The menu changes regularly. Jewel’s wine program features classic labels, cult favorites, and new talent, limited to the best value available for wine that should be consumed tonight.”

“Jewel of the South is owned by partners Chris Hannah, Victoria Espinel, and John Stubbs. Hannah directs Jewel’s award-winning cocktail program and is a daily presence at 1026 Saint Louis Street. The culinary program is led by Chef Philip Whitmarsh. Paul Greagoff is the General Manager.” John Stubbs joins us to share the recipe for success that Jewel of the South represents.

Our own Chef Andrew Gruel, the menu-maker behind the full-service Calico Fish House (in the Sunset Beach area of Huntington Beach) returns on August 31^st. with a timely and informative “Ask the Chef” segment where he responds to listeners’ thoughtful inquiries.

All of this and heaping helpings of extra deliciousness on this week’s not-to-miss show!

John Stubbs of Jewel of the South in New Orleans

“Jewel of the South is owned by partners Chris Hannah, Victoria Espinel, and John Stubbs, Hannah directs Jewel’s award-winning cocktail program and is a daily presence at 1026 Saint Louis Street. The culinary program is led by Chef Philip Whitmarsh. Paul Greagoff is the General Manager.” John Stubbs continues with us to sharing all that is Jewel of the South in the French Quarter.

Bakery by the Yard’s delectable baked goods are available as a pop-up by advance order for pickup in Manhattan Beach on Saturday mornings. Special orders welcomed, too. Chef Sherry is one of the featured chefs for the inaugural Manhattan Beach Food & Wine Festival on the evenings of October 11^th and 12^th in Manhattan Beach.

Chef Sherry joins us with here trusty whisk at the ready.

Podcasts

Show 584, June 29, 2024: Show Preview with Executive Producer & Co-Host Andy Harris

Posted on June 30, 2024 by Adam Bell

“The Michelin recognized, Family-owned Les Petites Canailles in Paso Robles is a French farm-to-table Bistro specializing in local Central Coast California ingredients. The food is sophisticated and modern served within a lively, casual atmosphere. The proprietors (Husband and Wife Team of Julien and Courtney Asseo) like to refer to themselves as the Winemaker’s son & the Butcher’s daughter… Courtney and Julien previously always loved hosting people at their prior house in Las Vegas for whole pig BBQs or paella. Entertaining and hospitality is part of their souls. While they often visited Paso Robles to spend time with Julien’s family, they always dreamed of someday leaving Vegas and opening their own restaurant in Paso Robles. For years people didn’t question whether or not they would ever do it, but it was a matter of when. Paso Robles is now their home with Les Petites Canailles. Les Petites Canailles translates to English as “the little rascals,” which represents their 3 children, Margaux, Maddox, and Phoenix.” Chef Julien Asseo takes a break from his busy kitchen to join us.

Watertable, celebrating it’s 10th Anniversary this year as a destination restaurant under the culinary direction of original Executive Chef Manfred Lassahn, is the signature restaurant located at Hyatt Regency Huntington Beach Resort & Spa. “Watertable celebrates the union of rustic and refined, old and new – in both design and cuisine. The menu features seasonal, regional grill-centric American fare, paired with a distinguished selection of vintage world-class wines. Watertable’s beverage program also includes craft brews, hand-crafted artisanal cocktails, craft and naturally infused waters, in a unique nod to its name.” Executive Chef Manfred Lassahn takes a break from his busy kitchen to be with us along with Hyatt Regency Huntington Beach’s General Manager, Jon Benson.

Anne Marie Panoringan is Culture OC’s well-informed food columnist. She reports industry news, current events and trends. Anne Marie also contributes regularly to Eater Los Angeles, LAist, TASTE and a host of other well-respected publications. Anne Marie joins us in-studio to discuss her work as Food Columnist for Culture OC and discuss her current columns. Along the way Anne Marie will highlight her recent visit to Chicago to attend the James Beard Foundation Awards and also support the Nomination for Outstanding Wine & Other Beverages Program for Strong Water in Anaheim. She will also chat about experiencing Chef – Partner Riley Huddleston’s new menu at the Mayor’s Table at Lido House, an Autograph Collection resort, in Newport Beach.

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 had a listener inquiry regarding Butterfish. The name alone suggests deliciousness. What other names is it known by ? What is the best way to cook it? Chef Andrew has the answers. Also on the menu are a few genuinely useful tips for 4th of July cooking.

All of this and heaping helpings of extra deliciousness on this week’s not-to-miss show!

June 29: Les Petites Canailles, Watertable at the Hyatt Regency Huntington Beach, Anne Marie Panoringan

Posted on June 27, 2024 by Adam Bell

Podcasts

Segment One: Show Preview with Executive Producer & Co-Host Andy Harris
Segments Two and Three: Chef / Proprietor Julien Asseo of Les Petites Canailles, Paso Robles
Segments Four and Five: Watertable Food & Drink at Hyatt Regency Huntington Beach Resort
Segments Six and Seven: Anne Marie Panoringan, Food Columnist, CultureOC.org
Segment Eight: Co-Host Chef Andrew Gruel of Calico Fish House with “Ask the Chef”

Andy Harris, Executive Producer and Co-host previews the show.

“The Michelin recognized, Family-owned Les Petites Canailles in Paso Robles is a French farm-to-table Bistro specializing in local Central Coast California ingredients. The food is sophisticated and modern served within a lively, casual atmosphere. The proprietors (Husband and Wife Team of Julien and Courtney Asseo) like to refer to themselves as the Winemaker’s son & the Butcher’s daughter… Courtney and Julien previously always loved hosting people at their house in Las Vegas for whole pig BBQs or paella. Entertaining and hospitality is part of their souls. While they often visited Paso Robles to spend time with Julien’s family, they always dreamed of someday leaving Vegas and opening their own restaurant in Paso Robles. For years people didn’t question whether or not they would ever do it, but it was a matter of when. Paso Robles is now their home with Les Petites Canailles. Les Petites Canailles translates to English as “the little rascals,” which represents their 3 children, Margaux, Maddox, and Phoenix.” Chef Julien Asseo takes a break from his busy kitchen to join us.

Watertable, celebrating it’s 10^th Anniversary this year under the culinary direction of original Executive Chef Manfred Lassahn, is the signature restaurant located at Hyatt Regency Huntington Beach Resort & Spa. “Watertable celebrates the union of rustic and refined, old and new – in both design and cuisine. The menu features seasonal, regional grill-centric American fare, paired with a distinguished selection of vintage world-class wines. Watertable’s beverage program also includes craft brews, hand-crafted artisanal cocktails, craft and naturally infused waters, in a unique nod to its name.” Executive Chef Manfred Lassahn takes a break from his busy kitchen to be with us along with Hyatt Regency Huntington Beach’s General Manager, Jon Benson.

Anne Marie Panoringan is Culture OC’s well-informed food columnist. She reports industry news, current events and trends. Anne Marie also contributes regularly to Eater Los Angeles, LAist, TASTE and a host of other well-respected publications. Anne Marie joins us in-studio to discuss her work as Food Columnist for Culture OC and discuss her current columns. Along the way Anne Marie will highlight her recent visit to Chicago to attend the James Beard Foundation Awards and also support the Nomination for Outstanding Wine & Other Beverages Program for Strong Water in Anaheim. She will also chat about experiencing Chef – Partner Riley Huddleston’s new menu at the Mayor’s Table at Lido House, an Autograph Collection resort, in Newport Beach.

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 had a listener inquiry regarding Butterfish. The name alone suggests deliciousness. What other names is it known by? What is the best way to cook it. Chef Andrew has the answers.

All of this and heaping helpings of extra deliciousness on this week’s not-to-miss show!

The Michelin recognized, Family-owned Les Petites Canailles in Paso Robles “is a French farm-to-table Bistro specializing in local Central Coast California ingredients. The food is sophisticated and modern served within a lively, casual atmosphere.”

The proprietors (Husband and Wife Team of Julien and Courtney Asseo) like to refer to themselves as the Winemaker’s son & the Butcher’s daughter…

“Chef Julian Asseo was born in Libourne, a small town in the southwest of France. He grew up in the vineyard of his parents until he was 10 years old before moving to Paso Robles, with his family. His father became one of the greatest pioneers of winemaking in the area, with his winery L’Aventure. At 16 he decided to move back to France to follow his culinary school education at the Lycee Hotelier de Gascogne near Bordeaux. After finishing culinary school he moved to Paris to work at La Fontaine de Mars as a commis, then chef de partie.”

“Courtney Asseo was born and raised in the foothills of North Carolina. Her family owns Mays Meat Processing in Taylorsville, NC. It’s one of the last, family- owned slaughterhouses and butcher shops in the southeast. In her younger days, she wanted to be an actress. She studied film acting at the New York Film Academy in NYC, and later graduated from UNLV in Theatre Studies. Being in that industry wasn’t easy, and she worked many restaurant and bar jobs. She may not have chosen the hospitality industry in the beginning, but it ended up choosing her, and she wouldn’t have it any other way”.

“After a couple years of working in Paris, Julien decided to move back to California where he was a pastry chef at a restaurant in L.A. This restaurant did not stay open long enough to name it in this biography, but it is where he met the love of his life, a charming Southern girl from North Carolina, named Courtney. She worked as a server at the restaurant with Julien for several months until it closed. He charmed her with his big blue eyes, accent, and many samples of gelato. After it closed, Julien got an offer to work for Rick Moonen in Las Vegas.”

“Julien and Courtney moved to Vegas in 2008 and the rest was history. They both excelled in the hospitality and culinary world. Julien worked for Joel Robuchon for 4 years as a sous chef, until he made his way to Restaurant Guy Savoy at Caesar’s Palace. Courtney worked behind the bar at Todd English and later took over as bar manager of DB Brasserie, by Daniel Boulud. While Julien made his way up to Executive Chef of Guy Savoy, Courtney made 2 babies and a home for them in Las Vegas.”

“Courtney and Julien always loved hosting people at their house for whole pig BBQs or paella. Entertaining and hospitality is part of their souls. While they often visited Paso Robles to spend time with Julien’s family, they always dreamed of someday leaving Vegas and opening their own restaurant in Paso Robles. For years people didn’t question whether or not they would ever do it, but it was a matter of when.”

“Paso Robles is now their home with Les Petites Canailles. Les Petites Canailles translates to English as “the little rascals,” which represents their 3 children, Margaux, Maddox, and Phoenix.”

Chef Julien Asseo takes a break from his busy kitchen to join us.

Manfred Lassahn of Watertable at the Hyatt Regency Huntington Beach

“The menu features seasonal, regional grill-centric American fare, paired with a distinguished selection of vintage world-class wines. Watertable’s beverage program also includes craft brews, hand-crafted artisanal cocktails, craft and naturally infused waters, in a unique nod to its name.”

“Chef Manfred’s inspiration stems from his family heritage as a first-generation American of German descent, valuing seasonality and preserving flavors year-round. He likes to incorporate innovative ideas while honoring timeless culinary essence. Chef Manfred embraces both new and resurfacing trends.”

“For the last decade The Team at Watertable has been committed to operating ethically and responsibly, striving to more positively impact their beach communities and the environment.”

Executive Chef Manfred takes a break from his busy kitchen to be with us along with Hyatt Regency Huntington Beach’s General Manager, Jon Benson.

Along the way Anne Marie will highlight her recent visit to Chicago to attend the James Beard Foundation Awards and also support the Nomination for Outstanding Wine & Other Beverages Program for Strong Water in Anaheim. She will also chat about experiencing Chef – Partner Riley Huddleston’s new menu at the Mayor’s Table at Lido House, an Autograph Collection resort, in Newport Beach.

As we resume the conversation with Anne Marie she will now chat about her upcoming piece for South Coast Plaza’s TASTE magazine which will be out in early October as an insert in Los Angeles Magazine (October issue) as well as available in digital format. Also Anne Marie will highlight her current column on CultureOC previewing the restaurants that will soon be coming to John Wayne Orange County Airport. Three Cheers for the pending arrival of Chaupain Bakery!

Andy Harris and Andrew Gruel at Cabana 14 at the Cove at Pechanga Resort and Casino

We’re had a listener inquiry regarding Butterfish. The name alone suggests deliciousness. What other names is it known by? What is the best way to cook it. Chef Andrew, a noted seafood authority, unhooks all the answers.

Podcasts

Show 518, March 25, 2023: Bazaar Meat by Jose Andres with Executive Sous Chef Mariela Quezada

Posted on March 26, 2023 by Adam Bell

Mariela Quezada of Bazaar Meat at Sahara Las Vegas

“Bazaar Meat® by José Andrés at SAHARA Las Vegas is a groundbreaking culinary experience. Bazaar Meat by José Andrés is the James Beard award-winning chef’s wild and wonderful celebration of everything carnivorous. This restaurant is memorable and made to impress. Enjoy nuanced, playful cuisine and cocktails for which Bazaar Meat by José Andrés has become known on both coasts, in a strikingly seductive setting.”

Since it’s debut in 2014 Bazaar Meat has consistently ranked as one of the very top restaurants in fabulous Las Vegas! All of the four kitchens are visible to guests including the show-stopping Fire Pit.

“I will eat whatever makes me feel like a lion!” – José Andrés.

We nudge Executive Sous Chef Mariela Quezada away from her busy kitchens for a chat.

Show 471, April 23, 2022: Chef / Proprietor Wes Avila of Angry Egret Dinette and Ka’Teen Part One

Posted on April 24, 2022 by Adam Bell

Chef Wes Avila with a fine-dining background founded Guerrilla Tacos as a street cart in the Arts District of Downtown Los Angeles in August 2012. A year later he opened Guerrilla Tacos as a food truck and then as a brick -and -mortar restaurant in 2018, earning a Bib Gourmand by the Michelin Guide to California in 2019.

In 2020 Chef Wes stepped away from Guerrilla Tacos and later that year founded the Angry Egret Dinette in L.A.’s Chinatown at Mandarin Plaza. It’s a James Beard Award nominee this year for “Best New Restaurant.” This fast casual service restaurant boasts a tranquil outdoor atrium patio and you order at the window for Breakfast and Lunch. Dinner (Friday and Saturday only) is full-service with an expanded menu. Reservations are strongly encouraged. “The seasonal Alta California style menu includes favorites such as the wild Mexican shrimp tacos, chilaquiles, mariscos, ceviches, hearty tortas, burritos, and whatever else Chef Wes and his inspired team create.”

This month Eater LA honored Angry Egret Dinette as one of their “38 Essential Restaurants” along with select highly regarded, fine-dining establishments.

“KA’TEEN, Chef Wes’ latest and most ambitious restaurant, is an adventure to the lush jungles of the Yucatan Peninsula, nestled in the bustling heart of Hollywood at the Tommie Hotel. This new restaurant and Mezcal bar serves up discovery within every dish. The name KA’TEEN means “afresh” in Mayan, perfectly describing Chef Avila’s vibrant interpretation of the region’s rich and diverse culinary traditions. Immersed in 5,000 square feet of tropical garden space, guests can expand their palettes and broaden their horizons through creative tequila cocktails, bold Latin-American plates, and DJ sets that recall the rhythm of the rainforests.” For the moment it’s Dinner service only.