Show 110, February 14, 2015: Damian Stanley, Executive Sous Chef, Pechanga Resort & Casino Continues…

Umi Sushi and Oyster Bar at Pechanga Resort and CasinoChef Damian Stanley is the always on the move Executive Sous Chef at the Pechanga Resort Casino in Temecula. Since the hotel tower and casino opened in 2002 at Pechanga they have enjoyed an outstanding reputation for the quality and diversity of their food and beverage offerings.

Chef Damian was the project manager for one of their newest interactive fine-dining spots, Umi Sushi and Oyster Bar. which launched after Thanksgiving in 2013. Umi means “sea” in Japanese. Sushi, sashimi, nigiri, rolls, oysters on the half shell, seafood platters, specialty cocktails and lots more are on the varied menu at Umi Sushi and Oyster Bar.

Three highly skilled Japanese sushi chefs (actually from Japan) are part of the culinary team. It’s an interactive and highly entertaining experience with the sushi chefs if you dine at the sushi bar.

There is a hint of the South on the menu, too. Look for gumbo and jambalaya. The specialty bouillabaisse has clams, fish, shrimp, scallop, and mussels in the hearty seafood broth.

A standout dish is the Bone Marrow Lobster with pear, tatsoi salad, celery root skordalia and black truffle vinaigrette.

Show 100, December 6, 2014: Diamond Jamboree Center

Diamond JamboreeThe unusual Diamond Jamboree retail center at the corner of Alton Parkway and Jamboree Road in Irvine is a veritable culinary tour of the edible delights of Asia (primarily) without the long plane flight and needing a current passport with the required visas. You hear more Chinese, Japanese, and Korean spoken there than English but all are welcome.

The best known anchor (there are over 20 possible dining destinations) is the West Coast Flagship of 85 Degrees, a hugely popular Taiwanese bakery café (230 plus cafes in Taiwan) that is always busy. We’ll also talk about Chef Hung Taiwanese Beef Noodle and Urban Seoul borderless kitchen.

We’ll be provided with an informed overview of this foodie’s paradise by Marketing Manager, Suzie Won.

Show 30, June 1, 2013: Celebrity Chef Alan Wong, Alan Wong’s, Honolulu

Alan WongChef Wong is one of the distinguished pioneers of Hawaiian Regional Cuisine. This group of influential chefs was advocating using local ingredients and sustainability years before the concept was fashionable. In Honolulu he is the owner / chef of Alan Wong’s and the more casual Pineapple Room located in Macy’s in the Ala Moana Center. On Maui his property is Alan Wong’s Amasia at the Grand Wailea Resort. That’s Hawaii Regional Cuisine with sushi and a robata grill.

Chef Alan defines Hawaii Regional Cuisine as an artful blending of all the cultures now populating the Islands. In addition to native Hawaiian food it includes influences from the Chinese, Japanese, Portuguese, Koreans, and Filipinos, among others.

Chopped Ahi Sashimi and Avocado Salsa StackThere are many ways to experience dinner at Alan Wong’s. The a la carte menu features salads and entrees. There is also an a la carte “Side By Side Tasting” menu. Additionally there is both a “Chef’s Tasting Menu” and “A Tasting of The Classics” prix fixe menu. Both of the “Tasting” menus have optional wine pairings matched with each course.

Miya Nishimura is Chef Alan’s Chef De Cuisine at Alan Wong’s. She is a rising star in her own right.

On Sunday, June 2nd Chef Alan Wong is one of the celebrity chefs with a tasting station at the annual Share Our Strength Taste of the Nation Benefit at Studio at Montage Laguna Beach Resort. The event starts at 4:00 p.m. One hundred per cent of the ticket sales revenues goes toward hunger relief efforts in Orange County