Show 567, March 2, 2024: Strong Water, Anaheim with Proprietors Ying Chang & Robert Adamson Part One

Robert Adamson and Ying Chang of Jace Hospitality

“Tiki bar fans, rejoice — and grab a seat 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 pirates’ treasure chest of rare artisanal rums worth drinking straight.”

Strong Water’s latest national recognition is as a semi-finalist for a nomination for the prestigious James Beard Award for Outstanding Bar Program. Strong Water is the only Orange County semi-finalist in any category for a James Beard Award in 2024!

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. The menu changes regularly. Contemplate an Appetizer of Japanese Egg Salad Crostini with Shiso Oil and Chives, and a layered Loco Moco Burger with an 8oz. Wagu Patty, Spam, Fried Egg, Tempura Battered Onion Ring, Mixed Greens, Bone Marrow Gravy and Polynesian Spread served on a Brioche Hawaiian Bun!

“Welcome Aboard Strong Water Anaheim tucked away in Downtown Anaheim. When you enter Strong Water Anaheim, you will find yourself walking into the wreckage of the Clementine lost at sea in 1884.” First-time guests are given a tour of all the various ship-themed areas (including the lore associated with each) before being seated in their reserved spot.

It’s not a large space and Strong Water is very popular with both their loyal regulars and first-time guests. It’s a two-hour experience and the time flies. Advance reservations via Resy are truly a must.

Proprietors Ying Chang (Fleet Commander) and Robert Adamson join us in-studio.

Show 567, March 2, 2024: Strong Water, Anaheim with Proprietors Ying Chang & Robert Adamson Part Two

Robert Adamson and Ying Chang of Jace Hospitality

“Tiki bar fans, rejoice — and grab a seat 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 pirates’ treasure chest of rare artisanal rums worth drinking straight.”

Strong Water’s latest national recognition is as a semi-finalist for a nomination for the prestigious James Beard Award for Outstanding Bar Program. Strong Water is the only Orange County semi-finalist in any category for a James Beard Award in 2024!

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. The enticing menu changes regularly. Contemplate an Appetizer of Japanese Egg Salad Crostini with Shiso Oil and Chives, and a layered Loco Moco Burger with an 8oz. Wagu Patty, Spam, Fried Egg, Tempura Battered Onion Ring, Mixed Greens, Bone Marrow Gravy and Polynesian Spread served on a Brioche Hawaiian Bun!

“Welcome Aboard Strong Water Anaheim tucked away in Downtown Anaheim. When you enter Strong Water Anaheim, you will find yourself walking into the wreckage of the Clementine lost at sea in 1884.” Guests are greeted “with a warm ahoy and an invitation to escape to paradise and forget your worries.”

It’s not a large space and Strong Water is very popular with both their loyal regulars and first-time guests. It’s a two-hour experience and the time flies. Advance reservations via Resy are truly a must.

Proprietors Ying Chang (Fleet Commander) and Robert Adamson continue with us in-studio.

Show 537, August 5, 2023: Show Preview with Executive Producer & Co-Host Andy Harris

OTOTO in Echo Park operated by the dynamic team of Courtney Kaplan and Chef Charles Namba (wife and husband) is Los Angeles’ premier sake bar, the little brother to Tsubaki located next door. It opens at 5:00 p.m. nightly and it’s walk-ins only. OTOTO, launched in 2019, offers 50 plus sakes by the glass along with an enticing full menu of creative and classic Japanese dishes. OTOTO was the recipient in Chicago at Lyric Opera on June 5th of The James Beard Foundation’s prestigious award for “Outstanding Wine and Other Beverages Program.” This is the first time the award has been extended to include “Other Beverages.” Quite an impressive honor for Los Angeles, California and Courtney Kaplan & Chef Charles Namba. Courtney Kaplan joins us to tell us a bit about the joys of sake and the guest experience at OTOTO.

Spaghettini Restaurant in Seal Beach is celebrating their 35th Anniversary this year. “Since its inception in 1988, business partners, Laurie Sisneros and Cary Hardwick, have grown Spaghettini to be one of the top restaurants and entertainment lounges in the country. Spaghettini has had hundreds of incredible artists grace their stage. Dave Koz, Poncho Sanchez, John Mayall, and Kenny Loggins are just some of the well-known artists who have played here, along with some extraordinary local talent. Headed by Executive Chef Victor Avila, Spaghettini features fine contemporary Italian cuisine, craft cocktails, and world-class live jazz. To celebrate 35 years of providing Southern California with award-winning dining and best-in-class live jazz on their stage, Spaghettini has published a new coffee table cookbook, “Spaghettini at Home, 35 Years of Music, Cuisine & Cocktails.”” Spaghettini’s Co-Founder, Cary Hardwick, joins us to share the rich, 35-year history of Spaghettini.

A-Sha Noodles is the cult-favorite imported noodle brand known for its patented, 100-year-old legacy noodle recipe from Tainan, Taiwan. All of A-Sha’s noodles are simply made with wheat, salt and water, and receive a unique 18-hour air-drying technique (never fried or frozen).” This is a big (and healthier) departure from the familiar instant noodles which are fried. “A-Sha noodles are made with finely sifted and fiber-rich whole wheat flour resulting in each serving having at least 10g of plant-based protein. Founded in 2015, A-Sha Foods USA is an AAPI-owned brand that has quickly become the go-to for healthier, more nutritious instant noodles. A-Sha’s signature air-dried noodles originated from a small factory in Tainan, Taiwan that began producing noodles with a century-old recipe in 1977. Starting in just one market in California a decade ago, A-Sha Foods USA is now available at some of the most wide-reaching retailers, including Amazon, Costco, Walmart, Target, T&T, Sobey’s and H-Mart.” Young Chang, A-Sha Foods USA’s President is our guest with a bowl of original Hakka Wide Noodles in hand.

Our own Chef Andrew Gruel, the menu-maker behind the full-service Calico Fish House (in the Sunset Beach area of Huntington Beach) and also the founder and pizzaiola of Big Parm (New Jersey-style pizza) located in the Mess Hall in Tustin provides another timely and informative “Ask the Chef” segment where he responds to listeners’ thoughtful inquiries. Chef Andrew has just returned from a stay in Portugal particularly known for their outstanding seafood and wine. Chef Andrew will temp us with descriptions of some popular Portuguese dishes including Portuguese Fish Stew, Portuguese Cod Fish, Fried Cod Cakes and Grilled Sardines.

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

Show 537, August 5, 2023: Restaurateur Courtney Kaplan of OTOTO, Echo Park, Los Angeles Part One

Courtney Kaplan of Tsubaki and Otono

OTOTO in Echo Park is operated by the dynamic team of Courtney Kaplan and Chef Charles Namba (wife and husband) is Los Angeles’ premier sake bar, the little brother to Tsubaki located next door. It opens at 5:00 p.m. nightly and it’s walk-ins only.

“OTOTO, launched in 2019, offers 50 plus sakes by the glass with an enticing full menu of creative and classic Japanese dishes. A standout item is the Chicken Katsu Sando which is a fried chicken sandwich with snowy cabbage, pickled jalapenos, katsu sauce, kewpie and served on toasted milk bread.”

OTOTO was the recipient of The James Beard Foundation’s prestigious award for “Outstanding Wine and Other Beverages Program” presented in Chicago at Lyric Opera on June 5th. This is the first time the award has been extended to include “Other Beverages.” Quite an impressive honor for Los Angeles, California and Courtney Kaplan & Chef Charles Namba.

Sunday afternoons from 4 to 5:00 p.m. are educational Sake tastings. Also on offer is the OTOTO Sake Club of the month with the 3 seasonal selections each month personally curated by Courtney Kaplan.

Courtney Kaplan joins us to tell us a bit about sake and the guest experience at OTOTO.

Show 537, August 5, 2023: Restaurateur Courtney Kaplan of OTOTO, Echo Park, Los Angeles Part Two

Courtney Kaplan of Tsubaki and Otono

OTOTO in Echo Park is operated by the dynamic team of Courtney Kaplan and Chef Charles Namba (wife and husband) is Los Angeles’ premier sake bar, the little brother to Tsubaki located next door. It opens at 5:00 p.m. nightly and it’s walk-ins only.

“OTOTO, launched in 2019, offers 50 plus sakes by the glass with an enticing full menu of creative and classic Japanese dishes. A standout item is the Chicken Katsu Sando which is a fried chicken sandwich with snowy cabbage, pickled jalapenos, katsu sauce, kewpie and served on toasted milk bread.”

OTOTO was the recipient of The James Beard Foundation’s prestigious award for “Outstanding Wine and Other Beverages Program” presented in Chicago at Lyric Opera on June 5th. This is the first time the award has been extended to include “Other Beverages.” Quite an impressive honor for Los Angeles, California and Courtney Kaplan & Chef Charles Namba.

Sunday afternoons from 4 to 5:00 p.m. are educational Sake tastings. Also on offer is the OTOTO Sake Club of the month with the 3 seasonal selections each month personally curated by Courtney Kaplan.

Courtney Kaplan continues the conversation with us about sake and the guest experience at OTOTO.

August 5: OTOTO, Spaghettini at Home, A-SHA Noodles

Podcasts

Segment One: Show Preview with Executive Producer & Co-Host Andy Harris
Segment Two: Restaurateur Courtney Kaplan of OTOTO, Echo Park, Los Angeles Part One
Segment Three: Restaurateur Courtney Kaplan of OTOTO, Echo Park, Los Angeles Part One
Segment Four: Cary Hardwick, Managing Partner, Spaghettini Restaurant, Seal Beach Part One
Segment Five: Cary Hardwick, Managing Partner, Spaghettini Restaurant, Seal Beach Part Two
Segment Six: A-Sha Foods USA with President Young Chang Part One
Segment Seven: A-Sha Foods USA with President Young Chang Part Two
Segment Eight: Chef & Co-Host Andrew Gruel with “Ask the Chef”

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

OTOTO in Echo Park operated by the dynamic team of Courtney Kaplan and Chef Charles Namba (wife and husband) is Los Angeles’ premier sake bar, the little brother to Tsubaki located next door. It opens at 5:00 p.m. nightly and it’s walk-ins only. OTOTO, launched in 2019, offers 50 plus sakes by the glass along with an enticing full menu of creative and classic Japanese dishes. OTOTO was the recipient in Chicago at Lyric Opera on June 5th of The James Beard Foundation’s prestigious award for “Outstanding Wine and Other Beverages Program.” This is the first time the award has been extended to include “Other Beverages.” Quite an impressive honor for Los Angeles, California and Courtney Kaplan & Chef Charles Namba. Courtney Kaplan joins us to tell us a bit about the joys of sake and the experience at OTOTO.

Spaghettini Restaurant in Seal Beach is celebrating their 35th Anniversary this year. “Since its inception in 1988, business partners, Laurie Sisneros and Cary Hardwick, have grown Spaghettini to be one of the top restaurants and entertainment lounges in the country. Spaghettini has had hundreds of incredible artists grace their stage. Dave Koz, Poncho Sanchez, John Mayall, and Kenny Loggins are just some of the well-known artists who have played here, along with some extraordinary local talent. Headed by Executive Chef Victor Avila, Spaghettini features fine contemporary Italian cuisine, craft cocktails, and world-class live jazz. To celebrate 35 years of providing Southern California with award-winning dining and best-in-class live jazz on their stage, Spaghettini has published a new coffee table cookbook, “Spaghettini at Home, 35 Years of Music, Cuisine & Cocktails.”” Spaghettini’s Co-Founder, Cary Hardwick, joins us to share the rich, 35-year history of Spaghettini.

A-Sha Noodles is the cult-favorite imported noodle brand known for its patented, 100-year-old legacy noodle recipe from Tainan, Taiwan. All of A-Sha’s noodles are simply made with wheat, salt and water, and receive a unique 18-hour air-drying technique (never fried or frozen). This is a big (and healthier) departure from the familiar instant noodles which are fried. A-Sha noodles are made with finely sifted and fiber-rich whole wheat flour resulting in each serving having at least 10g of plant-based protein. Founded by Young Chang in 2015, A-Sha Foods USA is an AAPI-owned brand that has quickly become the go-to for healthier, more nutritious instant noodles. A-Sha’s signature air-dried noodles originated from a small factory in Tainan, Taiwan that began producing noodles with a century-old recipe in 1977. Starting in just one market in California a decade ago, A-Sha Foods USA is now available at some of the most wide-reaching retailers, including Amazon, Costco, Walmart, Target, T&T, Sobey’s and H-Mart. Young Chang, A-Sha Foods USA’s President is our guest with a bowl of Hakka Wide Noodles in hand.

Our own Chef Andrew Gruel, the menu-maker behind the full-service Calico Fish House (in the Sunset Beach area of Huntington Beach) and also the founder and pizzaiola of Big Parm (New Jersey-style pizza) located in the Mess Hall in Tustin provides another timely and informative “Ask the Chef” segment where he responds to listeners’ thoughtful inquiries. Chef Andrew has just returned from a stay in Portugal particularly known for their outstanding seafood and wine. Chef Andrew will temp us with descriptions of some popular Portuguese dishes including Caldo Verde, Portuguese Cod Fish, Fried Cod Cakes and Grilled Sardines.

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

Courtney Kaplan of Tsubaki and Otono

OTOTO in Echo Park is operated by the dynamic team of Courtney Kaplan and Chef Charles Namba (wife and husband) is Los Angeles’ premier sake bar, the little brother to Tsubaki located next door. It opens at 5:00 p.m. nightly and it’s walk-ins only.

OTOTO, launched in 2019, offers 50 plus sakes by the glass with an enticing full menu of creative and classic Japanese dishes. A standout item is the Chicken Katsu Sando which is a fried chicken sandwich with snowy cabbage, pickled jalapenos, katsu sauce, kewpie and served on toasted milk bread.

OTOTO was the recipient of The James Beard Foundation’s prestigious award for “Outstanding Wine and Other Beverages Program” presented in Chicago at Lyric Opera on June 5th. This is the first time the award has been extended to include “Other Beverages.” Quite an impressive honor for Los Angeles, California and Courtney Kaplan & Chef Charles Namba.

Courtney Kaplan joins us to tell us a bit about sake and the guest experience at OTOTO.

Cary Hardwick of Spaghettini

Spaghettini Restaurant in Seal Beach is celebrating their 35th Anniversary this year. “Since its inception in 1988, business partners, Laurie Sisneros and Cary Hardwick, have grown Spaghettini to be one of the top restaurants and entertainment lounges in the country. Spaghettini has had hundreds of incredible artists grace their stage. Dave Koz, Poncho Sanchez, John Mayall, and Kenny Loggins are just some of the well-known artists who have played here, along with some extraordinary local talent. Headed by Executive Chef Victor Avila, Spaghettini features fine contemporary Italian cuisine, craft cocktails, and world-class live jazz.”

“To celebrate 35 years of providing Southern California with award-winning dining and best-in-class live jazz on their stage, Spaghettini has published a new cookbook, “Spaghettini at Home, 35 Years of Music, Cuisine & Cocktails.”

“Speaking also for his partner Laurie Sisneros, Spaghettini’s co-founder Cary Hardwick says, “35 years ago, we had an idea. We wanted to create something special. Not just a great restaurant, but something resembling a home away from home. A place where family and friends could gather for an evening, and where food, drink, and music blend perfectly to captivate the senses.””

“Focused on their long-time relationships with the world-class jazz musicians that have graced Spaghettini’s stage over the past three decades plus, the new cookbook showcases 11 of these artists. Each chapter starts with Cary’s and Laurie’s stories of those relationships, along with recipes of the artists’ favorite Spaghettini dishes and cocktails. To help users of the cookbook set the mood when recreating “a night out at Spaghettini” at home, QR codes are included at the start of each chapter to access curated playlists of the artists’ music.”

“The book contains 75 recipes, including appetizers, salads, sides, entrees, desserts, and cocktails. It includes favorites that have been served for 35 years as well as specialties that Executive Chef Victor Avila has created during his 30-year relationship with Spaghettini.”

Spaghettini’s Co-Founder, Cary Hardwick, joins us to share the rich, 35-year history of Spaghettini.

Young Chang of A-SHA Foods

A-Sha Noodles is the cult-favorite imported noodle brand known for its patented, 100-year-old legacy noodle recipe from Tainan, Taiwan. All of A-Sha’s noodles are simply made with wheat, salt and water, and receive a unique 18-hour air-drying technique (never fried or frozen).” This is a big (and healthier) departure from the familiar instant noodles which are fried. A-Sha noodles are made with finely sifted and fiber-rich whole wheat flour resulting in each serving having at least 10g of plant-based protein.

“Founded by Young Chang in 2015, A-Sha Foods USA is an AAPI-owned brand that has quickly become the go-to for healthier, more nutritious instant noodles. A-Sha’s signature air-dried noodles originated from a small factory in Tainan, Taiwan that began producing noodles with a century-old recipe in 1977. Starting in just one market in California a decade ago, A-Sha Foods USA is now available at some of the most wide- reaching retailers, including Amazon, Costco, Walmart, Target, T&T, Sobey’s and H-Mart. A-Sha Foods USA has been featured as one of the top 100 fastest growing private companies recognized by Inc. Magazines‘s Inc 5000 list 2020, 2021 and 2022, and selected as one of the Top Ten Taiwanese Instant Noodles Of All Time for more than five consecutive years.”

In addition to their best-selling noodles, they’re also known for their buzzy noodle collaborations with iconic brands like Hello Kitty and David Chang‘s Momofuku, and limited-edition pop culture noodle sets. The Miami Heat’s Duncan Robinson is their Global Brand Ambassador. He discovered A-Sha Noodles in college as a healthful alternative to the ever-popular instant ramen. Since their introduction to the USA in 2015 A-Sha Noodles has aimed to consistently give back to their local communities by partnering with organizations throughout their local Los Angeles community and beyond.

A-Sha Noodles original product in the United States was the Vegan-friendly, Hakka Wide Noodles. They are air-dried (not fried) to seal in freshness, flavor and nutrients. They quickly reconstitute in boiling water.

Young Chang, A-Sha Foods USA’s President is our guest with a bowl of Hakka Wide Noodles in hand.

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

Our own Chef Andrew Gruel, the menu-maker behind the full-service Calico Fish House (in the Sunset Beach area of Huntington Beach) and also the founder and pizzaiola of the fast-casual Big Parm (New Jersey-style pizza) located in the Mess Hall in Tustin provides another timely and informative Ask the Chef segment where he responds to listeners’ thoughtful inquiries.

Chef Andrew has just returned from a stay in Portugal particularly known for their seafood and wine. We’ll hear about some popular Portuguese dishes including Caldo Verde, Portuguese Cod Fish, Fried Cod Cakes and Grilled Sardines.

Podcasts

Segment One: Show Preview with Executive Producer & Co-Host Andy Harris
Segment Two: Restaurateur Courtney Kaplan of OTOTO, Echo Park, Los Angeles Part One
Segment Three: Restaurateur Courtney Kaplan of OTOTO, Echo Park, Los Angeles Part One
Segment Four: Cary Hardwick, Managing Partner, Spaghettini Restaurant, Seal Beach Part One
Segment Five: Cary Hardwick, Managing Partner, Spaghettini Restaurant, Seal Beach Part Two
Segment Six: A-Sha Foods USA with President Young Chang Part One
Segment Seven: A-Sha Foods USA with President Young Chang Part Two
Segment Eight: Chef & Co-Host Andrew Gruel with “Ask the Chef”

Show 530, June 17, 2023: Show Preview with Executive Producer & Co-Host Andy Harris

Anne Marie Panoringan is soon to be 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 and a host of other well-respected publications. Anne Marie joins us in-studio for her regular bi-monthly visit to discuss her trip to Chicago to attend the James Beard Foundation Media Awards recognizing excellence in Books, Broadcast, Media and Journalism. This is the 2nd year that Anne Marie has had the distinct honor of participating as a judge. Also major restaurant news in South Orange County including the revival of a cherished Tiki Bar and a classy, full-service pizza restaurant helmed by accomplished pizzaiolos.

PUBlic Legacy (launched in late November of 2022) is a chef-driven dining experience focusing on elevated comfort food, hand-crafted cocktails, fine wines, and craft beer. The restaurant is situated in the Stadium Promenade center in Orange, in close proximity to the Honda Center, Angel Stadium, and Disneyland. PUBlic Legacy is the brainchild of partners Chef Gerry Kent and Chad Dickey, and serves as the duo’s legacy restaurant, a culmination of their shared experiences, passions and values. While the restaurant’s menu highlights comfort food-inspired offerings meant to appeal to a wide range of diners, Chef Kent prides himself in presenting food laden with only the finest in locally sourced ingredients to provide diners with thoughtful dishes that taste their absolute best.” Chef Gerry Kent takes a break from his busy kitchen to join us.

There is a lot more to the wines of Beaujolais than simply Beaujolais Nouveau. “96 per cent of Beaujolais wines are dedicated to the Gamay grape. Nestled between Burgundy to the North and Rhone to the South, Beaujolais’ rolling hills and plains form a wine-growing area of 14,500 hectares. The picturesque Beaujolais vineyards run across the Saone River, where winemakers have crafted deliciously supple and fruity wines since the days of ancient Rome. There are 12 Appellations in Beaujolais including ten crus. Josh Orr, MS, one of the USA’s newest Master Sommeliers, is our guide to the wines of Beaujolais.”

Our own Chef Andrew Gruel, the menu-maker behind the full-service Calico Fish House (in Huntington Beach) and also the founder of Big Parm (New Jersey-style pizza) in the Mess Hall in Tustin provides another timely and informative “Ask the Chef” segment where Chef Andrew responds to listeners thoughtful inquiries. When you use your Visa or MasterCard for payment at your favorite restaurant there are actually only a few firms that do the actual bank processing and the fees to the restaurant keep escalating. Some restaurants are now even adding on a credit card fee if plastic is used for payment. What’s going on? We’ll “Ask the Chef.”

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

Show 530, June 17, 2023: Anne Marie Panoringan , Award-Winning Food Journalist Part One

Food Journalist Anne Marie Panoringan

Anne Marie Panoringan is now 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 and other well-respected publications.

Congratulations to Anne Marie Panoringan for her recent Awards from the Orange County Press Club. Anne Marie’s work for Voice of OC was recognized in the Beat Feature Story and Best Health / Wellness Story categories.

Anne Marie joins us in-studio for her regular bi-monthly visit to discuss her recent trip to Chicago to attend the James Beard Foundation Media Awards recognizing excellence in Books, Broadcast, Media and Journalism. This is the 2nd year that Anne Marie has had the distinct honor of participating as a judge.

Along the way Anne did some Chicago dining and met Chef Genie Kwon of Kasama (Food & Wine Best Chefs of 2022.) We’ll hear about it bite by delightful bite…

June 17: Anne Marie Panoringan, PUBlic Legacy, Beaujolais with Josh Orr

Podcasts

Segment One: Show Preview with Executive Producer & Co-Host Andy Harris
Segment Two: Anne Marie Panoringan , Award-Winning Food Journalist Part One
Segment Three: Anne Marie Panoringan , Award-Winning Food Journalist Part Two
Segment Four: Proprietor & Executive Chef Gerry Kent, PUBlic Legacy, Stadium Promenade, Orange Part One
Segment Five: Proprietor & Executive Chef Gerry Kent, PUBlic Legacy, Stadium Promenade, Orange Part Two
Segment Six: Beaujolais Nouvelle Generation with Master Sommelier Josh Orr Part One
Segment Seven: Beaujolais Nouvelle Generation with Master Sommelier Josh Orr Part Two
Segment Eight: Chef & Co-Host Andrew Gruel with “Ask the Chef”

We’re previewing the show with Executive Producer & Co-Host Andy Harris.

Anne Marie Panoringan is now 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 and a host of other well-respected publications. Anne Marie joins us in-studio for her regular bi-monthly visit to discuss her trip to Chicago to attend the James Beard Foundation Media Awards recognizing excellence in Books, Broadcast, Media and Journalism. This is the 2nd year that Anne Marie has had the distinct honor of participating as a judge. Also an update on Chef Amar Santa’s (Vaca and Broadway by Amar Santana) participation as a Cheftestant in Season 20 of Bravo’s Top Chef : World All-Stars and major restaurant news in South Orange County.

“PUBlic Legacy (launched in late November of 2022) is a chef-driven dining experience focusing on elevated comfort food, hand-crafted cocktails, fine wines, and craft beer. The restaurant is situated in the Stadium Promenade center in Orange, in close proximity to the Honda Center, Angel Stadium, and Disneyland. PUBlic Legacy is the brainchild of partners Chef Gerry Kent and Chad Dickey, and serves as the duo’s legacy restaurant, a culmination of their shared experiences, passions and values. While the restaurant’s menu highlights comfort food-inspired offerings meant to appeal to a wide range of diners, Chef Kent prides himself in presenting food laden with only the finest in locally sourced ingredients to provide diners with thoughtful dishes that taste their absolute best.” Chef Gerry Kent takes a break from his busy kitchen to join us.

There is a lot more to the wines of Beaujolais than simply Beaujolais Nouveau. “96 per cent of Beaujolais wines are dedicated to the Gamay grape. Nestled between Burgundy to the North and Rhone to the South, Beaujolais’ rolling hills and plains form a wine-growing area of 14,500 hectares. The picturesque Beaujolais vineyards run across the Saone River, where winemakers have crafted deliciously supple and fruity wines since the days of ancient Rome. There are 12 Appellations in Beaujolais including ten crus.Josh Orr, MS, one of the USA’s newest Master Sommeliers, is our guide to the wines of Beaujolais.”

Our own Chef Andrew Gruel, the menu-maker behind the full-service Calico Fish House (in Huntington Beach) and also the founder of Big Parm(New Jersey-style pizza) in the Mess Hall in Tustin provides another timely and informative “Ask the Chef” segment where Chef Andrew responds to listeners thoughtful inquiries. When you use your Visa or MasterCard for payment at your favorite restaurant there are actually only a few firms that do the bank processing and the fees to the restaurant keep escalating. Some restaurants are now even adding on a credit card fee if plastic is used for payment. What’s going on? We’ll “Ask the Chef.” Chef Andrew will also tell us about California Black Gill Rock Cod. It’s delicious and local…

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

Food Journalist Anne Marie Panoringan

Anne Marie Panoringan is now 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 and other well-respected publications.

Anne Marie joins us in-studio for her regular bi-monthly visit to discuss her recent trip to Chicago to attend the James Beard Foundation Media Awards recognizing excellence in Books, Broadcast, Media and Journalism. This is the 2nd year that Anne Marie has had the distinct honor of participating as a judge.

Along the way Anne did some Chicago dining and met Chef Genie Kwon of Kasama (Food & Wine Best Chefs of 2022.) We’ll hear about it bite by delightful bite…

Anne Marie will also discuss Orange County restaurant news of note. First an update on the outcome of Chef Amar Santana’s (Vaca and Broadway by Amar Santana) participation as a high profile Cheftestant in Season 20 of Bravo’s Top Chef: World All-Stars and major restaurant news in South Orange County including Royal Hawaiian in Laguna Beach and the launch of the long-anticipated Truly Pizza in Dana Point helmed by acclaimed pizzaiolos.

Gerry Kent of Public Legacy

PUBlic Legacy (launched in late November of 2022) is a chef-driven dining experience focusing on elevated comfort food, hand-crafted cocktails, fine wines, and craft beer. The restaurant is situated in the Stadium Promenade center in Orange, in close proximity to the Honda Center, Angel Stadium, and Disneyland. PUBlic Legacy is the brainchild of partners Chef Gerry Kent and Chad Dickey, and serves as the duo’s legacy restaurant, a culmination of their shared experiences, passions and values.”

“While the restaurant’s menu highlights comfort food-inspired offerings meant to appeal to a wide range of diners, Chef Kent prides himself in presenting food laden with only the finest in locally sourced ingredients to provide diners with thoughtful dishes that taste their absolute best.”

“My menu plays into the diners’ moods, feelings, and even their lifestyle choices,” commented Chef Kent, who has taken great care to offer vegan and vegetarian lifestyles with enticing menu selections. “We offer a vegan version of our Mac & Cheese, which features a house-made cheese sauce with cashews, nutritional yeast and a touch of curry – and it’s every bit as craveable in our mac-n-cheese as its dairy counterpart.”

“To accommodate Orange County locals, as well as the many visitors who travel to the area, PUBlic Legacy offers a daily Brunch until 2:00 p.m. with a unique take on classic breakfast favorites, including a Benny with house-cured pork belly and charred tomato on house-baked toast finished with egg and Hollandaise. Chef Kent offers a vegan version of his take on the classic, which is every bit as exciting, with mixed vegetables, “egg” and charred tomato over sourdough toast finished with “Holladaise.””

Chef Gerry Kent takes a break from his busy kitchen to join us.

Josh Orr, MS

There is a lot more to the wines of Beaujolais than simply Beaujolais Nouveau. 96 per cent of Beaujolais wines are dedicated to the Gamay grape.

“Nestled between Burgundy to the North and Rhone to the South, Beaujolais’ rolling hills and plains form a wine-growing area of 14,500 hectares. The picturesque Beaujolais vineyards run across the Saone River, where winemakers have crafted deliciously supple and fruity wines since the days of ancient Rome.”

“Beaujolais is made up of 12 appellations : Beaujolais (red, white and rose), Beaujolais Villages (red , white and rose), and 10 Beaujolais Crus (Brouilly, Cote de Brouilly, Regnie, Morgon, Chiroubles, Fleurie, Moulin-a-Vent, Chenas, Julienas and Saint-Amour).”

“Bringing together a small community of over 2,000 winegrowers, the region has an average annual production of 80 million bottles, of which 36 per cent is sold to export to over 150 countries.”

Josh Orr, MS, one of the USA’s newest Master Sommeliers is our guide to the wines of Beaujolais. Josh recently presented and moderated an impressive panel of Beaujolais winemakers in Los Angeles at the Beaujolais Nouvelle Generation “Meet the Makers” tasting. He spent time in France during his early sommelier career followed by top sommelier positions in Las Vegas.

Chef Andrew Gruel of Big Parm and the Calico Fish House

Our own Chef Andrew Gruel, the menu-maker behind the recently launched, full-service Calico Fish House (in the Sunset Beach area of Huntington Beach) and also the founder of Big Parm (New Jersey-style pizza) in the Mess Hall in Tustin provides another timely and informative Ask the Chef” segment where Chef Andrew responds to listeners thoughtful inquiries.

When you use your Visa or MasterCard for payment at your favorite restaurant there are actually only a few firms that do the bank processing and the fees to the restaurant keep escalating. Some restaurants are now even adding on a credit card fee if plastic is used for payment. What’s going on? We’ll “Ask the Chef.” Chef Andrew will also tell us about California Black Gill Rock Cod. It’s incredibly delicious and local…

Podcasts

Segment One: Show Preview with Executive Producer & Co-Host Andy Harris
Segment Two: Anne Marie Panoringan , Award-Winning Food Journalist Part One
Segment Three: Anne Marie Panoringan , Award-Winning Food Journalist Part Two
Segment Four: Proprietor & Executive Chef Gerry Kent, PUBlic Legacy, Stadium Promenade, Orange Part One
Segment Five: Proprietor & Executive Chef Gerry Kent, PUBlic Legacy, Stadium Promenade, Orange Part Two
Segment Six: Beaujolais Nouvelle Generation with Master Sommelier Josh Orr Part One
Segment Seven: Beaujolais Nouvelle Generation with Master Sommelier Josh Orr Part Two
Segment Eight: Chef & Co-Host Andrew Gruel with “Ask the Chef”

Show 528, June 3, 2023: Steve Dolinsky, Food Journalist & NBC5 Chicago’s “The Food Guy”

Steve Dolinsky and Andrew Gruel

Food journalist Steve Dolinsky, NBC 5 TV Chicago’s The Food Guy, is the recipient of an impressive 13 James Beard Foundation Awards for journalistic excellence. (He also is the Founder of Pizza City Fest Chicago and Los Angeles.) The James Beard Foundation Awards Gala for Restaurant and Chef Awards is in Chicago at the Lyric Opera of Chicago on Monday evening, June 5th. Steve will preview the 2023 James Beard Foundation Awards Gala and what it means to Chicago to again host such a prestigious event.

“The James Beard Media Awards honoring broadcast media, cookbook, and journalism nominees from around the country is Saturday evening, June 3rd at Columbia College Chicago.” Previously the Media Awards have been presented in Manhattan.

“For more than 30 years, the James Beard Awards, among the nation’s most prestigious honors, have recognized leaders in the culinary and food media industries. This month, nominees and Award winners will be honored through a weekend of events sure to be the industry’s and food lovers’ highlight of the year, gathering nearly 1,500 of the country’s top chefs, restaurateurs, food media, and culinary enthusiasts in Chicago with millions more tuning in live and on TV. More than 70 Awards will recognize excellence in the categories of restaurants and chefs, books, broadcast media, journalism, leadership, and lifetime achievements.”

Steve Dolinsky is our well-informed, on-the-scene guide to all the Beard Awards festivities this Weekend in Chicago.