Show 319, April 13, 2019: Redbird’s Chef / Proprietor Neal Fraser and C-CAP L.A’s Director, Lisa Fontanesi

Neal Fraser of RedbirdThe Careers through Culinary Arts Program’s (C-CAP) 2nd Annual Full Circle Dinner Benefit at Downtown Los Angeles’ Redbird with guest celebrity chefs preparing the meal is set for Thursday evening, April 25th with the Cocktail Reception in the spacious lower gardens at 6:00 p.m. and the multi-course, premium wine-paired, seated Dinner and Live Auction at 7:30 p.m. Chef Neal Fraser of Redbird is the Host Chef.

“Celebrating our C-CAP students and the wonderful chefs who mentor and inspire them, giving them the tools and experience they need to succeed and come Full Circle.”

The evening is hosted and coordinated by Chef Neal Fraser and featuring celebrated chefs Monti Carlo (Food Network personality,) Josiah Citrin (Openaire and Charcoal Venice,) Sandra Cordero (Gasolina,) Duff Goldman (Charm City Cakes,) C-CAP alumnus Anthony Greco (Lukshon & Father’s Office,) Kyle Johnson (Bourbon Steak), Antonia Lofaso (Scopa, Black Market and Dama), Nicole Rucker (Fiona,) C-CAP alumnus Dustin Trani (J. Trani’s Ristorante,) and more.

C-CAP L.A’s Director Lisa Fontanesi and Chef Neal join us for the salivating preview.

Play

April 13: Kodiak Cakes, Neal Fraser, Malama Mushrooms, Wine Exchange

Podcasts

Segment One: Cameron Smith, President, Kodiak Cakes, Park City, Utah
Segment Two: Benjamin Lillibridge, Founder & “Funguy,” Malama Mushrooms, Kailua-Kona, Hawaii
Segment Three: Redbird’s Chef / Proprietor Neal Fraser and C-CAP L.A’s Director, Lisa Fontanesi
Segment Four: Kyle Meyer, Wine Exchange, Santa Ana with a Preview of the WINYL Podcast Part One
Segment Five: Kyle Meyer, Wine Exchange, Santa Ana with a Preview of the WINYL Podcast Part Two

Now a tempting preview of this Saturday’s pre-dinner show with heavy hors d’oeuvres. It’s not, with profuse apologies, for dieters. If we’re successful we will always leave you incredibly hungry and thirsty. In our case, and upon careful reflection, that’s probably a pretty good thing… As always, we greatly appreciate you being a part of our loyal listening audience.

Park City, Utah-based Kodiak Cakes unofficially started in 1982 with a family recipe for pancakes featuring 100 percent whole grains. Back then the flapjack mix was sold door-to-door. Kodiak Cakes is still refreshingly Family-owned but new products have been added and their appealing line of healthy, nutritious and tasty foods has expanded into national distribution. They attracted a lot of attention at the recent Natural Products Expo West in Anaheim. We’ll meet Cameron Smith, the President of Kodiak Cakes.

The Careers through Culinary Arts Program’s (C-CAP) 2nd Annual Full Circle Dinner Benefit at Downtown Los Angeles’ Redbird with guest celebrity chefs preparing the meal is set for Thursday evening, April 25th with the Cocktail Reception in the spacious lower gardens at 6:00 p.m. and the multi-course, premium wine-paired, seated Dinner and Live Auction at 7:30 p.m. Chef Neal Fraser of Redbird is the Host Chef. C-CAP L.A’s Director Lisa Fontanesi and Chef Neal join us for the salivating preview.

We discovered Malama Mushrooms from The Big Island of Hawaii exhibiting at the recent Natural Products Expo West in Anaheim and met Founder and “Funguy” Benjamin Lillibridge. Their goal is to unearth the enormous potential of edible mushrooms in our society. We’ll find out about the power of mushrooms with Ben.

Our resident wine authority, Kyle Meyer of Santa Ana’s Wine Exchange, has some intriguing thoughts about the relationships between, music, musicians and wine. Kyle is also part of a new weekly podcast featuring food & wine talk hosted by a former Rolling Stone writer and New York Times bestselling author.

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

Cameron Smith of Kodiak CakesPark City, Utah-based Kodiak Cakes unofficially started in 1982 with a family recipe for pancakes featuring 100 percent whole grains. Back then the flapjack mix was sold door-to-door.

Kodiak Cakes is still refreshingly Family-owned but new products have been added and their appealing line of healthy, nutritious and tasty foods has expanded into national distribution. The line includes Flapjack & Waffle Mix, Kodiak Cups, Toaster Waffles and Flapjacks, Baking Mixes and Fruit Syrups. They attracted a lot of buyers’ attention at the recent Natural Products Expo West in Anaheim.

“Apart from being the essential ingredient of the original frontier flapjacks, we use whole grains because they just taste better. They’re also packed with fiber, protein, vitamins, and minerals essential to fueling an active life. So, instead of processing our wheat and “enriching” it with some of its original nutritional value, we left it as it is – free of GMOs, preservatives or artificial additives.”

We’ll meet Cameron Smith, the President of Kodiak Cakes.

Benjamin LIllibridgeWe discovered Malama Mushrooms from The Big Island of Hawaii exhibiting at the recent Natural Products Expo West in Anaheim and met Founder and “Funguy” Benjamin Lillibridge. Their goal is to unearth the enormous potential of edible mushrooms in our society.

“Whether its medicinal mushrooms for targeting specific ailments, or nutritionally rich gourmet mushrooms for a healthy diet, our goal is to create healthy fungi-based produce and value-added products you can get behind as a loyal fan, customer and family member.”

““Malama” is the Hawaiian word for preserve, protect and nurture. This serves as the standard for all the work we do.”

We’ll find out about the hidden power of mushrooms with Ben.

Neal Fraser of RedbirdThe Careers through Culinary Arts Program’s (C-CAP) 2nd Annual Full Circle Dinner Benefit at Downtown Los Angeles’ Redbird with guest celebrity chefs preparing the meal is set for Thursday evening, April 25th with the Cocktail Reception in the spacious lower gardens at 6:00 p.m. and the multi-course, premium wine-paired, seated Dinner and Live Auction at 7:30 p.m. Chef Neal Fraser of Redbird is the Host Chef.

“Celebrating our C-CAP students and the wonderful chefs who mentor and inspire them, giving them the tools and experience they need to succeed and come Full Circle.”

The evening is hosted and coordinated by Chef Neal Fraser and featuring celebrated chefs Monti Carlo (Food Network personality,) Josiah Citrin (Openaire and Charcoal Venice,) Sandra Cordero (Gasolina,) Duff Goldman (Charm City Cakes,) C-CAP alumnus Anthony Greco (Lukshon & Father’s Office,) Kyle Johnson (Bourbon Steak), Antonia Lofaso (Scopa, Black Market and Dama), Nicole Rucker (Fiona,) C-CAP alumnus Dustin Trani (J. Trani’s Ristorante,) and more.

C-CAP L.A’s Director Lisa Fontanesi and Chef Neal join us for the salivating preview.

Kyle Meyer of Wine ExchangeOur resident wine authority, Kyle Meyer of Santa Ana’s Wine Exchange, has some intriguing thoughts about the relationships between, music, musicians and wine.

Kyle is also part of a new weekly podcast featuring food & wine talk hosted by a former Rolling Stone writer and New York Times bestselling author

WINYL, the podcast, is hosted by journalist Anthony Bozza. It’s music & wine redefined.

Podcasts

Segment One: Cameron Smith, President, Kodiak Cakes, Park City, Utah
Segment Two: Benjamin Lillibridge, Founder & “Funguy,” Malama Mushrooms, Kailua-Kona, Hawaii
Segment Three: Redbird’s Chef / Proprietor Neal Fraser and C-CAP L.A’s Director, Lisa Fontanesi
Segment Four: Kyle Meyer, Wine Exchange, Santa Ana with a Preview of the WINYL Podcast Part One
Segment Five: Kyle Meyer, Wine Exchange, Santa Ana with a Preview of the WINYL Podcast Part Two

Show 287, August 25, 2018: Show Preview with Co-Host Andy Harris

First our heartiest congratulations to Chef Andrew & Lauren Gruel on the arrival of (Baby) Jack Stone Gruel. Lauren, Andrew & Jack are all are doing well…

Now a tempting preview of Saturday’s properly decadent show. It’s not, with profuse apologies, for dieters. If we’re successful we will always leave you incredibly hungry and thirsty. In our case, upon careful reflection, that’s probably a pretty good thing…
Chef Romeo Garcia of Romeo Chocolates in Downtown Long Beach is a Master Chocolatier with a global reach. In addition to decadent chocolates (artisan bars & truffles) his chocolate boutique serves a variety of appealing chocolate beverages. Think Frozen Hot Chocolate, an ice-blended beverage. He also offers creative chocolate pairings with wine and beer. Chef Romeo is our guest.

As the L.A. Times Test Kitchen director, Noelle Carter oversees the testing of all recipes that appear in The Times. She is also part of The Taste held on the Paramount Pictures Studios backlot over three nights during Labor Day Weekend. Noelle puts down her spatula for a preview.

Tuxton China Inc., a leading tabletop supplier to the foodservice industry, will again (for the 3rd year) partner with C-CAP, the Careers through Culinary Arts Program, to raise vitally needed funds. By purchasing Tuxton products during September, Tuxton will make a generous donation to help provide thousands of high school students across the United States with scholarships, training, internships and much more. Tuxton’s Vice President of Business Development, Jennifer Rolander, joins us with the details.

On the heels of its 20th anniversary, the Orange County Asian and Pacific Islander Community Alliance (OCAPICA) will host the 3rd Annual “Tastemakers of Orange County” culinary event on Wednesday, September 5th in the Julianne and George Argyros Plaza at the Segerstrom Center for the Arts in Costa Mesa. This culinary event celebrates the Asian and Pacific Islander community, culture, and heritage by giving guests the opportunity to taste and indulge in Asian and Pacific Island-inspired cuisines and beverages from distinguished chefs throughout Orange County. Proceeds from tickets sold for this event benefit OCAPICA to support mental health, health, workforce, youth in education, and civic engagement opportunities for low income families throughout Orange County. Participants Tarit and Sora (Chair of OCAPICA) Tanjasiri of The Crema Caféand Crema Artisan Bakers provide all the tempting details.

For the entire month of August, FOODBEAST is bringing you SPAM® Restaurant Month! This month-long event showcases the versatility of SPAM® and its place on the restaurant scene nationwide, from fast-casual to fine dining concepts. Think of everything from $100 Gold SPAM® Musubis in San Francisco to SPAM® Tamales in Orlando. <strong>FOODBEAST’s Geoff Kutnick opens the tin for us on these wild chef creations.

Chef Andrew Gruel, the founder of The Slapfish Restaurant Group, joins us with another installment of “Ask the Chef.” Consider the poor, misunderstood sardine. There is actually a lot more to it than what is packed in a flat tin with olive oil, tomato sauce or mustard. Fresh sardines (when available) grilled, fried or broiled are a healthy treat.

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

Play

Show 287, August 25, 2018: Jennifer Rolander, Tuxton China Inc.

Jennifer RolanderTuxton China Inc., a leading tabletop supplier to the foodservice industry, will again (for the 3rd year) partner with C-CAP, the Careers through Culinary Arts Program, to raise vitally needed funds. By purchasing Tuxton products during September, Tuxton will make a generous donation to help provide thousands of high school students across the Nation with scholarships, training, internships and much more.

“At Tuxton, giving back is an important part of our company’s core values, and our continuing partnership with the Careers through Culinary Arts Program gives us the opportunity to help disadvantaged high school students become part of our industry, says Vice President of Business Development Jennifer Rolander. Our continued support of this organization as one of our “Tuxton Cares” partners is a priority for us, and we are looking forward to providing funds for scholarships and their competition plates for years to come!

Tuxton’s Vice President of Business Development, Jennifer Rolander, along with C-CAP Los Angeles Director Lisa Fontanesi, joins us with the details.

Play

August 25: Romeo Chocolates, The Taste, Tuxton China, C-CAP Los Angeles, Tastemakers of OC, FoodBeast’s Spam Restaurant Month

Podcasts

Segment One: Show Preview with Co-Host Andy Harris
Segment Two: Chocolatier Romeo Garcia, Romeo Chocolates, Long Beach
Segment Three: Noelle Carter, Test Kitchen Director, Los Angeles Times, The Taste
Segment Four: Jennifer Rolander, Tuxton China Inc.
Segment Five: “Tastemakers of Orange County” Benefiting OCAPICA
Segment Six: FOODBEAST’s SPAM Restaurant Month Part One
Segment Seven: FOODBEAST’s SPAM Restaurant Month Part Two
Segment Eight: Chef Andrew Gruel, Founder, Slapfish Restaurant Group

Our congratulations to Chef Andrew & Lauren Gruel on the arrival of (Baby) Jack Stone Gruel. Lauren, Andrew & Jack are all are doing well…

Now a tempting preview of this Saturday’s properly decadent show. It’s not, with profuse apologies, for dieters. If we’re successful we will always leave you incredibly hungry and thirsty. In our case, upon careful reflection, that’s probably a pretty good thing…

Chef Romeo Garcia of Romeo Chocolates in Downtown Long Beach is a Master Chocolatier with a global reach. In addition to decadent chocolates (artisan bars & truffles) his chocolate boutique serves a variety of appealing chocolate beverages. Think Frozen Hot Chocolate, an ice-blended beverage. He also offers creative chocolate pairings with wine and beer. Chef Romeo is our guest.

As the L.A. Times Test Kitchen director, Noelle Carter oversees the testing of all recipes that appear in The Times. She is also part of The Taste held on the Paramount Pictures Studios backlot over three nights during Labor Day Weekend. Noelle puts down her spatula for a preview.

Tuxton China Inc., a leading tabletop supplier to the foodservice industry, will again (for the 3rd year) partner with C-CAP, the Careers through Culinary Arts Program, to raise vitally needed funds. By purchasing Tuxton products during September, Tuxton will make a generous donation to help provide thousands of high school students across the United States with scholarships, training, internships and much more. Tuxton’s Vice President of Business Development, Jennifer Rolander, joins us with the details.

On the heels of its 20th anniversary, the Orange County Asian and Pacific Islander Community Alliance (OCAPICA) will host the 3rd Annual “Tastemakers of Orange County” culinary event on Wednesday, September 5th in the Julianne and George Argyros Plaza at the Segerstrom Center for the Arts in Costa Mesa. This culinary event celebrates the Asian and Pacific Islander community, culture, and heritage by giving guests the opportunity to taste and indulge in Asian and Pacific Island-inspired cuisines and beverages from distinguished chefs throughout Orange County. Proceeds from tickets sold for this event benefit OCAPICA to support mental health, health, workforce, youth in education, and civic engagement opportunities for low income families throughout Orange County. Participants Tarit and Sora Tanjasiri of The Crema Café and Crema Artisan Bakers provide all the tempting details.

For the entire month of August, FOODBEAST is bringing you SPAM® Restaurant Month! This month-long event showcases the versatility of SPAM® and its place on the restaurant scene nationwide, from fast-casual to fine dining concepts. Think $100 Gold SPAM® Musubis in San Francisco to SPAM® Tamales in Orlando. FOODBEAST’s Geoff Kutnick opens the tin for us on these wild creations.

Chef Andrew Gruel, the founder of The Slapfish Restaurant Group, joins us with another installment of “Ask the Chef.” Consider the poor, misunderstood sardine. There is actually a lot more to it than what is packed in a flat tin with olive oil, tomato sauce or mustard. Fresh sardines (when available) grilled, fried or broiled are a treat.

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

Romeo GarciaChef Romeo Garcia of Romeo Chocolates in Downtown Long Beach is a Master Chocolatier with a global reach. He is so highly regarded in Long Beach that the buildout of the retail shop was partially underwritten by a successful Kickstarter Campaign.

In addition to decadent chocolates (artisan bars & truffles) his chocolate boutique serves a variety of appealing chocolate beverages and plated desserts. Think Frozen Hot Chocolate, an incredibly rich ice-blended beverage.

Romeo Chocolates also offers creative chocolate pairings with wine and beer.

“It’s easy to fall in love with chocolate.  Romeo became enamored with the artistry of design, flavors, and the richness of the story of chocolate-making from around the world.  An avid learner and traveler, Romeo graduated from Ecole Professional School of Chocolate Arts, completed the Master Chocolatier Program in Belgium, and traveled across Europe, South Pacific, and other regions to carefully source chocolates and ingredients.  Proudly made in Long Beach, California.  Enjoy our artisanal, micro-batch chocolate bars and confections!”

Chef Romeo Garcia is our guest.

Noelle CarterAs the L.A. Times Test Kitchen director, Noelle Carter oversees the testing of all recipes that appear in The Times. She is also part of The Taste held on the Paramount Pictures Studios backlot over three nights during Labor Day Weekend.

On Sunday night of The Taste, Noelle is performing a Southern Cooking Demonstration with Chef Sean Lowenthal of Little Beast.

“This Labor Day weekend, join the Los Angeles Times for 3 evenings of amazing food, wine, spirits and chef experiences, plus unique culinary pop-ups and collaborations. Dozens of hand-picked local restaurants each evening will showcase our city’s rich and diverse culinary scene by serving you their best. Sip, savor, and celebrate Southern California’s most inspired food and drink. 21 and over only.”

In addition to her Test Kitchen duties, Noelle writes features, pens the “Culinary SOS column, and contributes daily kitchen tips, recipes and videos to Food’s Daily Dish blog, and is also a regular contributor to “The Splendid Table” radio program. A native Southern Californian, she also holds a degree in film from the University of Southern California and, when she’s not cooking, loves watching old movies.

Noelle puts down her trusty spatula for an enticing preview.

Jennifer RolanderTuxton China Inc., a leading tabletop supplier to the foodservice industry, will again (for the 3rd year) partner with C-CAP, the Careers through Culinary Arts Program, to raise vitally needed funds. By purchasing Tuxton products during September, Tuxton will make a generous donation to help provide thousands of high school students across the Nation with scholarships, training, internships and much more.

“At Tuxton, giving back is an important part of our company’s core values, and our continuing partnership with the Careers through Culinary Arts Program gives us the opportunity to help disadvantaged high school students become part of our industry, says Vice President of Business Development Jennifer Rolander. Our continued support of this organization as one of our “Tuxton Cares” partners is a priority for us, and we are looking forward to providing funds for scholarships and their competition plates for years to come!

Tuxton’s Vice President of Business Development, Jennifer Rolander, along with C-CAP Los Angeles Director Lisa Fontanesi, joins us with the details.

Tarit Tanjasiri of Crema CafeOn the heels of its 20th anniversary, the Orange County Asian and Pacific Islander Community Alliance (OCAPICA) will host the 3rd Annual “Tastemakers of Orange County” culinary event on Wednesday, September 5th in the Julianne and George Argyros Plaza at the Segerstrom Center for the Arts in Costa Mesa. This culinary event celebrates the Asian and Pacific Islander community, culture, and heritage by giving guests the opportunity to taste and indulge in Asian and Pacific Island-inspired cuisines and beverages from distinguished chefs throughout Orange County.

Proceeds from tickets sold for this event benefit OCAPICA to support mental health, health, workforce, youth in education, and civic engagement opportunities for low income families throughout Orange County.

The celebration at Argyros Plaza will include food tastings, fun entertainment, and silent and live auctions for guests to enjoy. Tickets are available to the public for $125 for VIP, which allows early entry at 6 p.m., and $85 for General Admission, from 7 p.m. to 9 p.m. More information and tickets can be found here.

Participants Tarit and Sora Park Tanjasiri of The Crema Café and Crema Artisan Bakers provide all the tempting details. (Sora is a Board Member of OCAPICA)

Geoff KutnickFor the entire month of August, FOODBEAST is bringing you SPAM® Restaurant Month! This month-long event showcases the versatility of SPAM® and its place on the restaurant scene nationwide, from fast-casual to fine dining concepts. Think $100 Gold SPAM® Musubis in San Francisco to SPAM® Tamales in Orlando.

FOODBEAST has curated an impressive lineup of concepts across the United States to share their SPAM® creations. Each item is what FOODBEAST likes to call ‘FOODBEAST Approved’ for taste, creativity and newsworthiness, pushing restaurants to unprecedented lengths of SPAM® innovation.

FOODBEAST’s Geoff Kutnick opens the tin for us on these wild creations.

Locally in Santa Ana (4th Street Market) look for Dos Chinos’ Al Pastor SPAM Papas Fritas. It’s SPAM® marinated in Al Pastor sauce topped with onions, cilantro, sour cream and pineapple served on top of fries.

Andrew and William GruelChef Andrew Gruel, the founder of The Slapfish Restaurant Group, joins us with another installment of Ask the Chef.”

Consider the poor, misunderstood sardine. There is actually a lot more to it than what is packed in a flat tin with olive oil, tomato sauce or mustard. Fresh sardines (when available) grilled, fried or broiled are a treat.

Podcasts

Segment One: Show Preview with Co-Host Andy Harris
Segment Two: Chocolatier Romeo Garcia, Romeo Chocolates, Long Beach
Segment Three: Noelle Carter, Test Kitchen Director, Los Angeles Times, The Taste
Segment Four: Jennifer Rolander, Tuxton China Inc.
Segment Five: “Tastemakers of Orange County” Benefiting OCAPICA
Segment Six: FOODBEAST’s SPAM Restaurant Month Part One
Segment Seven: FOODBEAST’s SPAM Restaurant Month Part Two
Segment Eight: Chef Andrew Gruel, Founder, Slapfish Restaurant Group

Show 268, April 7, 2018: Show Preview with Co-Host Andy Harris

Now an irresistible preview of this Saturday’s flavor-packed show. It’s not, with profuse apologies, for dieters. If we’re successful we will always leave you incredibly hungry and thirsty. In our case, upon careful reflection, that’s probably a pretty good thing… Keep in mind we’re here with you live every Saturday morning with a brand- new show.

Pic’s Really Good Peanut Butter from New Zealand recently orchestrated a fun Dessert Recipe Contest with area C-CAP (Careers through Culinary Arts) high school students. The winning recipe was created by Savannah Wilkinson and Katherine Gonzales who are Seniors at Rio Mesa High School in Oxnard. Savannah and Katherine are our guests along with C-CAP L.A’s Director, Lisa Fontanesi,

Orange County food fans know Nancy Luna as the Orange County Register’s long-time restaurant beat writer since 2005. Earlier in the year she moved on to the respected trade publication, Nation’s Restaurant News in the position of Senior Editor. Her new national beat is the restaurant industry’s largest and most talked about fast-food brands. We’ll meet her.

There are exciting, and tasty, culinary additions to the menu at Angel Stadium for the 2018 season. You can be sure a few new Japanese specialty items will be available at The Big A saluting player sensation Shohei Ohtani. Also, the Angels are part of the inaugural MLB FoodFest in New York City the Weekend of April 21st and 22nd. Executive Chef Robert Biebrich briefly escapes his busy kitchens to bring us up-to-date

For 3 plus years Farley Elliott has been the Senior Editor at the highly influential Eater LA, part of the 27 City Eater network. He is also the author of well-received Los Angeles Street Food: A History From Tamaleros to Taco Trucks with Foreword by Bill Esparza. Farley’s work appears nationally in the online, print, and digital video space, and you can follow him around the internet at @overoverunder. Farley joins us in-studio.

We’re encouraged to receive many thoughtful questions via Social Media and e-mail. Executive Producer Andy Harris will answer a few recent inquiries of the most general interest along with a major announcement of emeritus host Chef Jet’s Tila’s new Food TV adventure.

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

Play

Show 268, April 7, 2018: The Great USA Bake-Off with Pic’s Peanut Butter & C-CAP

Savannah Wilkinson and Katherine Gonzales with their winning Panna Cotta recipe from Pic's Peanut ButterPic’s Really Good Peanut Butter from New Zealand recently orchestrated a fun Dessert Recipe Contest (The Great USA Bake-Off with Pic’s Peanut Butter & C-CAP) with area C-CAP (Careers through Culinary Arts) high school students. The rule simply was to create some delicious baked goods using Pic’s Peanut Butter. The recipe could be properly decadent or delightfully healthy.This was the 3rd year for the Pic’s Really Good Peanut Butter recipe competition with C-CAP.

The winning recipe for Panna Cotta with Meringue Crowns & Strawberry Coulis was created by Savannah Wilkinson and Katherine Gonzales who are Juniors at Rio Mesa High School in Oxnard. They also developed a 2nd recipe for the competition for Sweetheart Cookies.

C-CAP’s programs in the greater Los Angeles area provide underserved high school students with education and career opportunities through the culinary arts.

The winning team of Savannah and Katherine are our guests along with C-CAP L.A’s Director, Lisa Fontanesi.

Play

April 7: Pic’s Peanut Butter Recipe Contest Winners, Nancy Luna, Angels Baseball Food, Farley Elliott

Podcasts

Segment One: Show Preview with Co-Host Andy Harris
Segment Two: The Great USA Bake-Off with Pic’s Peanut Butter & C-CAP
Segment Three: Nancy Luna, Senior Editor, Nation’s Restaurant News
Segment Four: Executive Chef Robert Biebrich, Angel Stadium Part One
Segment Five: Executive Chef Robert Biebrich, Angel Stadium Part Two
Segment Six: Farley Elliott, Senior Editor, Eater LA Part One
Segment Seven: Farley Elliott, Senior Editor, Eater LA Part Two
Segment Eight: Co-host, Andy Harris, “Your Questions & Our Answers”

Now an irresistible preview of this Saturday’s flavor-packed show. It’s not, with profuse apologies, for dieters. If we’re successful we will always leave you incredibly hungry and thirsty. In our case, upon careful reflection, that’s probably a pretty good thing… Keep in mind we’re here with you live every Saturday morning with a brand new show.

Pic’s Really Good Peanut Butter from New Zealand recently orchestrated a fun Dessert Recipe Contest with area C-CAP (Careers through Culinary Arts) high school students. The winning recipe was created by Savannah Wilkinson and Katherine Gonzales who are Juniors at Rio Mesa High School in Oxnard. Savannah and Katherine are our guests along with C-CAP L.A’s Director, Lisa Fontanesi.

Orange County food fans know Nancy Luna as the Orange County Register’s long-time restaurant beat writer since 2005. Earlier in the year she moved on to the respected trade publication, Nation’s Restaurant News in the position of Senior Editor. Her new national beat is the restaurant industry’s largest and most talked about fast-food brands. We’ll meet her.

There are exciting, and tasty, culinary additions to the menu at Angel Stadium for the 2018 season. You can be sure a few new Japanese specialty items will be available at The Big A saluting player sensation Shohei Ohtani. Also The Angels are part of the inaugural MLB FoodFest in New York City the Weekend of April 21st and 22nd. Executive Chef Robert Biebrich briefly escapes his busy kitchens to bring us up-to-date.

For 3 plus years Farley Elliott has been the Senior Editor at the highly influential Eater LA, part of the 27 City Eater network. He is also the author of well-received Los Angeles Street Food: A History From Tamaleros to Taco Trucks with Foreword by Bill Esparza. Farley’s work appears nationally in the online, print, and digital video space, and you can follow him around the internet at @overoverunder. Farley joins us in-studio.

We’re encouraged to receive many thoughtful questions via Social Media and e-mail. Executive Producer Andy Harris will answer a few recent inquiries of the most general interest.

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

Savannah Wilkinson and Katherine Gonzales with their winning Panna Cotta recipe from Pic's Peanut ButterPic’s Really Good Peanut Butter from New Zealand recently orchestrated a fun Dessert Recipe Contest (The Great USA Bake-Off with Pic’s Peanut Butter & C-CAP) with area C-CAP (Careers through Culinary Arts) high school students. The rule simply was to create some delicious baked goods using Pic’s Peanut Butter. The recipe could be properly decadent or delightfully healthy.

The winning recipe for Panna Cotta with Meringue Crowns & Strawberry Coulis was created by Savannah Wilkinson and Katherine Gonzales who are Juniors at Rio Mesa High School in Oxnard. They also developed a 2nd recipe for the competition for Sweetheart Cookies.

C-CAP’s programs in the greater Los Angeles area provide underserved high school students with education and career opportunities through the culinary arts.

The winning team of Savannah and Katherine are our guests along with C-CAP L.A’s Director, Lisa Fontanesi.

Nancy LunaOrange County food fans know Nancy Luna as the Orange County Register’s long-time restaurant beat writer since 2005. Earlier in the year she moved on to the respected trade publication, Nation’s Restaurant News in the position of Senior Editor. Her new national beat is the restaurant industry’s largest and most talked about fast-food brands including McDonald’s, Starbucks, Chipotle Mexican Grill, Taco Bell, Pizza Hut, KFC and Subway.

Luna is a graduate of Cal State Fullerton. When she’s not digging for news on her beat, you can find Nancy regaling her fans about her latest dining adventures on her Fast Food Maven social media channels. Follow her on Twitter @fastfoodmaven.

We’ll meet her.

Robert BiebrichThere are exciting, and tasty, culinary additions to the menu at Angel Stadium for the 2018 season. You can be sure a few new Japanese specialty items will be available at The Big A saluting rookie player sensation Shohei Ohtani. Think Japanese Pork Katsu.

Also, the Angels are part of the inaugural MLB FoodFest in New York City the Weekend of April 21st and 22nd.

New Flavors at Angels Concession Stands

Change Up Kitchen

  • Feeding off the success of last season, the Change-Up Kitchen is inspired by Angels players and will offer unique rotational menus that change every month. The first menu for Opening Week is inspired by Shohei Ohtani:
  • Japanese Pork Katsu – Deep-fried pork cutlet breaded with panko breadcrumbs and served with steamed rice, Japanese brown curry, and pickled cucumber.
  • Location: Terrace Level Section 226

La Rotisserie

  • Santa Maria-Style Steak Sandwich– A brand new prime beef seasoned steak sandwich in a Santa Maria style rub and slow roasted on our rotisserie. Served on a baguette and topped with garlic herb butter and salsa roja.
  • Location: Field Level Section 113

New Corner Markets

  • Grocery store style locations to purchase salads, snacks, drinks, and more.
  • Location: Club Level Sections 305 and 342

Big Cheese

  • Meatball Grilled Cheese– Beef and pork meatballs simmered in a house made marinara sauce and topped with provolone and mozzarella cheeses, served on toasted thick sliced French loaf.
  • Cubano Grilled Cheese– Slow roasted pork and shaved artisan ham topped with sliced pickles, swiss cheese, creamy mustard, served on toasted thick sliced French loaf.
  • Location: Terrace Level Section 211

Smoke Ring Spud

  • Baked potato, chopped house smoked pulled pork, shredded cheddar cheese, sour cream, green onion, and fried onions.
  • Location: Smoke Ring BBQ Gate 1 on Field Level

Shrimp Aguachile

  • Spicy lime marinated shrimp, cucumber, onion, and tortilla chips.
  • Location: Section 259 Casa Modelo

Hugo’s Empanadas

  • House made empanadas with spiced ground beef and potato, flaky pastry crust alongside salsa chilena.
  • Location: Terrace Level Section 260 Casa Modelo

“The Mound”

  • A mound of freshly baked chocolate chip cookies served in a souvenir Angels helmet.
  • Location: Coffee Bean Kiosk near Home Plate Gate on Field Level

“Taste of The Stadium”

  • Unique concept pins are available at each specialty concessions location. With the purchase of each, fans will receive $5 off a $25 purchase at Angel Stadium Team Store location. After collecting all nine, fans will receive a special lanyard and team store pin.
  • Location: Throughout Angel Stadium.

Premium Services

  • The re-brand of the In-Seat Service experience is called RBI – “Restaurant Brought In-Seat”.
  • The focus will be on delivering restaurant quality fare to the seats, refining the classics, and featuring new items that include:
  • Fried Chicken Sandwich– buttermilk marinated chicken breast, mayo, bread and butter pickles, served on a toasted bun.
  • Pastrami Fries– house steamed pastrami, crispy fries, secret sauce, pickles, and cheddar sauce.
  • Grilled Bratwurst– caramelized onion, spicy mustard, served on a pretzel bun.

Saint Archer Brewing Co.

  • Sample Saint Archer’s wide portfolio of beers with a flight. Be the first to taste one of our rotating R&D taps and see what the Master Brewer is testing to release.
  • Saint Archer’s Tusk & Grain program hand selects the most sought-after barrels, and uses only the highest quality goods in the design and execution of their vision for these beers.
  • Best beer pairings deliver with amazing finger foods including:
  • Crispy Jidori Chicken Wings– Aleppo, chermoula, pomegranate molasses (dairy free, gluten free)
  • Steak Frites– flat-iron, crispy potatoes, red chimichurri and greens (dairy free)
  • Thai Shrimp Salad– mango puree, coconut milk, cucumber, Asian herbs, crispy shallot (dairy free, gluten free)

Diamond Club

  • Re-designed interior with a wine wall to showcase the vast selection of wines, and a TV wall to showcase all of the action at Angel Stadium and elsewhere.
  • Buffet with a new a la carte setup, serving select entrées all season.

Executive Chef Robert Biebrich escapes his busy kitchens to bring us up-to-date on all the good eats.

Farley ElliottFor 3 plus years food journalist Farley Elliott has been the Senior Editor at the highly influential Eater LA, part of the 27 City Eater network.

He is also the author of well-received Los Angeles Street Food: A History From Tamaleros to Taco Trucks with Foreword by Senor Bill Esparza.

Farley’s work appears nationally in the online, print, and digital video space, and you can follow him around the internet at @overoverunder.

Farley joins us in-studio.

Farley Elliott is the Senior Editor of Eater Los Angeles, a widely-followed digital publication that covers all things restaurant-related in Southern California and aims to break restaurant news. Since he joined Eater over 3-years ago the site has more than doubled in size.

He is also the author of the well-received book, Los Angeles Street Food: A History From Tamaleros to Taco Trucks, and has spent years chronicling the often fast-moving, make-or-break food scene in the city. He regularly appears on television, radio, and in print as one of the California’s foremost dining authorities.

Farley has written extensively for LA Weekly, Westways, KCET and SeriousEats.

For Eater LA Farley typically pens five articles a day, five days a week. He does not do “reviews.” He covers topics like breaking news (openings/closings), trend reports on the industry, significant issues including sexual assault, wage slavery and immigration. Farley also contributes features on the history and importance of restaurants in greater Southern California, from San Bernardino to San Luis Obispo to Orange County and beyond.

Andy Harris at the KLAA StudiosWe’re encouraged to receive many thoughtful questions via Social Media and e-mail. Executive Producer Andy Harris will answer a few recent inquiries of the most general interest.

We’re often asked why we’re so upbeat on the show. Fortunately that’s easily explained…

Podcasts

Segment One: Show Preview with Co-Host Andy Harris
Segment Two: The Great USA Bake-Off with Pic’s Peanut Butter & C-CAP
Segment Three: Nancy Luna, Senior Editor, Nation’s Restaurant News
Segment Four: Executive Chef Robert Biebrich, Angel Stadium Part One
Segment Five: Executive Chef Robert Biebrich, Angel Stadium Part Two
Segment Six: Farley Elliott, Senior Editor, Eater LA Part One
Segment Seven: Farley Elliott, Senior Editor, Eater LA Part Two
Segment Eight: Co-host, Andy Harris, “Your Questions & Our Answers”

Show 162, March 5, 2016: Show Preview with Executive Producer & Co-Host Andy Harris and Chef Andrew Gruel, Founder, Slapfish Restaurant Group

Andy Harris and Andrew Gruel at the Pechanga Wine Festival for Angels Radio AM830 KLAAExecutive Chef Andrew Gruel of the rapidly growing Slapfish empire with restaurants in Huntington Beach, Laguna Beach, Newport Beach, LAX, Irvine at UCI and, now, Brea, is back as today’s special Guest Host.

Great to see so many listeners last Saturday at the 8th Annual Pechanga Wine Festival at the Pechanga Resort & Casino in Wine Country Temecula. Thanks so very much for supporting the good work of Habitat for Humanity.

We’re going to be talking about it on March 12th but Chef Josiah Citrin is hosting an exclusive culinary celebration at Melisse in support of the ment’or BKB Foundation on Sunday. March 13th. It’s seven incredible courses of contemporary Parisian fare prepared by a dream team of six guest chefs. Reservations for the limited, two-seatings (5 and 8:00 p.m.) can be made via Open Table or by calling 310.395.0881.

Next an ear-catching preview of Saturday’s inspiringly decadent show and not, with profuse apologies, for dieters. If we’re doing it right we will always leave you hungry and thirsty. In our case that’s actually a good thing…

What’s new, and fresh, in the world of fruits and vegetables? Glad you asked. Joining us for an update is our resident Produce authority, Robert Schueller of Melissa’s World Variety Produce. For starters the incredible Ojai Pixie Tangerines are back and there is a new, distinctive Dragon Fruit from Israel that’s sweet. And wonderful grapes are now available outside of the Summer season.

Chef Jason Montelibano at EATS Kitchen & Bar at Hotel Irvine (a locals’ favorite) in Irvine is at it again culinarily speaking. He’s just rolled out an all-new Good EATS Sunday Brunch. There is an epic $14 build-you-own Bloody Mary bar and Mimosa flights. Look for the just-debuted, over-the-top menu items including Shrimp and Grits, and Cinnamon Crunch French Toast.

On Saturday evening, March 12, as part of Cochon 555 L.A., Chef Steven Fretz will be hosting, along with six other celebrity chefs, a refined three-hour culinary experience, the Chef’s Course Dinner Series, at Church Key in West Hollywood. It begins with a reception featuring a selection of passed hors d’oeuvres followed by a seated dinner and premium wine pairings. The benefit dinner is limited to 40 seats. Tickets are available online at $125 per person and 100 percent of the proceeds will benefit Piggy Bank.

Moruno, from Executive Chef Chris Feldmeier and Managing Partner David Rosoff (formerly of Mozza) is now open at The Original Farmers Market in Los Angeles. Bringing a unique style of upscale casual dining to one of Los Angeles’ historic sites, the warm, vibrant flavors of the southern Spanish inspired menu are supported by a stellar wine list focused on Spain, the deep south of France, plus various islands and volcanoes. Executive Chef Chris Feldmeier is our guest.

Orange County Restaurant Week, organized by the OC Restaurant Association, will celebrate its eighth year as the region’s highest profile culinary event, with the 2016 Orange County Restaurant Week to be held from Sunday, March 6th through Saturday, March 12thThis year, 140 restaurants in 21 Orange County cities will offer a wide variety of options, from casual and family-friendly establishments, to upscale and fine dining. Restaurateur Alicia Whitney of SeaLegs Wine Bar in Huntington Beach (a participating OC Restaurant Week restaurant) joins us.

Pulitzer Prize-winning food critic Jonathan Gold will join local non-profit C-CAP LA (Careers through Culinary Arts Program) at their upcoming fundraiser evening on Monday, March 14, 2016, featuring a VIP screening of City of Gold, a documentary that details Gold’s journey through Los Angeles’ cultural culinary scene. Following the screening will be a Q & A with filmmaker Laura Gabbert and Jonathan Gold moderated by KCRW’s “Good Food” host, Chef Evan Kleiman. C-CAP L.A. Program Director, Lisa Fontanesi and James Beard Award-winning Chef and C-CAP Board Member, Sherry Yard, join us with the 411 on the evening.

All of this and lots more absolutely incredible deliciousness on Saturday’s show!

Play

March 5: Melissa’s Produce, EATS Kitchen and Bar, Steven Fretz, Moruno, SeaLegs Wine Bar, C-CAP

Podcasts

Segment One: Show Preview with Executive Producer & Co-Host Andy Harris and Chef Andrew Gruel, Founder, Slapfish Restaurant Group
Segment Two: Robert Schueller, Produce Authority, Melissa’s World Variety Produce Part One
Segment Three: Robert Schueller, Produce Authority, Melissa’s World Variety Produce Part Two
Segment Four: Chef Jason Montelibano, EATS Kitchen & Bar, Irvine
Segment Five: Steven Fretz, Executive Chef and Partner, Church Key, West Hollywood
Segment Six: Executive Chef Chris Feldmeier, Moruno, Original Farmers Market
Segment Seven: Alicia Whitney, Proprietress, SeaLegs Wine Bar, Huntington Beach
Segment Eight: C-CAP L.A. Program Director Lisa Fontanesi and Celebrity Chef Sherry Yard

Andy Harris and Andrew Gruel at the Pechanga Wine Festival for Angels Radio AM830 KLAAExecutive Chef Andrew Gruel of the rapidly growing Slapfish empire with restaurants in Huntington Beach, Laguna Beach, Newport Beach, LAX, Irvine at UCI and, now, Brea, is back as today’s special Guest Host.

Great to see so many listeners last Saturday at the 8th Annual Pechanga Wine Festival at the Pechanga Resort & Casino in Wine Country Temecula. Thanks so very much for supporting the good work of Habitat for Humanity.

We’re going to be talking about it on March 12th but Chef Josiah Citrin is hosting an exclusive culinary celebration at Melisse in support of the ment’or BKB Foundation on Sunday. March 13th. It’s seven incredible courses of contemporary Parisian fare prepared by a dream team of six guest chefs. Reservations for the limited, two-seatings (5 and 8:00 p.m.) can be made via Open Table or by calling 310.395.0881.

Next an ear-catching preview of Saturday’s inspiringly decadent show and not, with profuse apologies, for dieters. If we’re doing it right we will always leave you hungry and thirsty. In our case that’s actually a good thing…

What’s new, and fresh, in the world of fruits and vegetables? Glad you asked. Joining us for an update is our resident Produce authority, Robert Schueller of Melissa’s World Variety Produce. For starters the incredible Ojai Pixie Tangerines are back and there is a new, distinctive Dragon Fruit from Israel that’s sweet. And wonderful grapes are now available outside of the Summer season.

Chef Jason Montelibano at EATS Kitchen & Bar at Hotel Irvine (a locals’ favorite) in Irvine is at it again culinarily speaking. He’s just rolled out an all-new Good EATS Sunday Brunch. There is an epic $14 build-you-own Bloody Mary bar and Mimosa flights. Look for the just-debuted, over-the-top menu items including Shrimp and Grits, and Cinnamon Crunch French Toast.

On Saturday evening, March 12, as part of Cochon 555 L.A., Chef Steven Fretz will be hosting, along with six other celebrity chefs, a refined three-hour culinary experience, the Chef’s Course Dinner Series, at Church Key in West Hollywood. It begins with a reception featuring a selection of passed hors d’oeuvres followed by a seated dinner and premium wine pairings. The benefit dinner is limited to 40 seats. Tickets are available online at $125 per person and 100 percent of the proceeds will benefit Piggy Bank.

Moruno, from Executive Chef Chris Feldmeier and Managing Partner David Rosoff (formerly of Mozza) is now open at the Original Farmers Market in Los Angeles. Bringing a unique style of upscale casual dining to one of Los Angeles’ historic sites, the warm, vibrant flavors of the southern Spanish inspired menu is supported by a stellar wine list focused on Spain, the deep south of France, plus various islands and volcanoes. Executive Chef Chris Feldmeier is our guest.

Orange County Restaurant Week, organized by the OC Restaurant Association, will celebrate its eighth year as the region’s highest profile culinary event, with the 2016 Orange County Restaurant Week to be held from Sunday, March 6th through Saturday, March 12thThis year, 140 restaurants in 21 Orange County cities will offer a wide variety of options, from casual and family-friendly establishments, to upscale and fine dining. Restaurateur Alicia Whitney of SeaLegs Wine Bar in Huntington Beach (a participating OC Restaurant Week restaurant) joins us.

Pulitzer Prize-winning food critic Jonathan Gold will join local non-profit C-CAP LA (Careers through Culinary Arts Program) at their upcoming fundraiser evening on Monday, March 14, 2016, featuring a VIP screening of City of Gold, a documentary that details Gold’s journey through Los Angeles’ cultural culinary scene. Following the screening will be a Q & A with filmmaker Laura Gabbert and Jonathan Gold moderated by KCRW’s “Good Food” host, Chef Evan Kleiman. C-CAP L.A. Program Director, Lisa Fontanesi, joins us with the 411 on the evening.

All of this and lots more absolutely incredible deliciousness on Saturday’s show!

Robert Schueller of Melissa's World Variety Produce in the AM830 KLAA StudioWhat’s new, and fresh, in the world of fruits and vegetables? Glad you asked. Joining us is our resident Produce authority, Robert Schueller of Melissa’s World Variety Produce.

For starters the incredible Ojai Pixie Tangerines are back and there is a new, distinctive Dragon Fruit from Israel that’s actually sweet. And wonderful, flavorful grapes are now available outside of the Summer season.

Savor the tasty, delicate treat of tree-ripened Ojai Pixie Tangerines bursting with sunshine-sweet flavor and juice. This seedless variety is the result of open pollination of Kincy, King and Dancy mandarins. Popular backyard trees in Ojai, California, they bear small to medium-sized citrus, having pebbly textured, yellow-orange rinds with loose skins that peel easily. The segments separate neatly for a quick snack, making them a great choice for eating out of hand.

Grapes from South America are now deliciously available in the non-Summer season. Highlights are the Melissa’s Muscato grapes (red and green Summer flavors.)

Green to amber-green Muscato seedless grapes arrive with a crisp, firm texture and a delicious tangy sweetness. Toss in fruit salads for texture, color, and a burst of juicy flavor. Succulently delicious— the ideal picnic or lunchbox treat.

Exclusively available from Melissa’s, Red Muscato grapes have a bright, rosy red color, firm texture with a very high sugar content. Slightly sweeter than its juicy sweet green-skinned cousin, Red Muscato grapes are a great addition to any fresh fruit ‘n cheese platter, sprinkled on yogurt or tossed in a green salad. This variety’s refreshing sweetness makes it a healthy out-of-hand snack food for kids and smart adults alike!

Jason MontelibanoChef Jason Montelibano at EATS Kitchen & Bar at Hotel Irvine (a locals’ favorite) in Irvine is at it again. He’s just rolled out an all-new Good EATS Sunday Brunch starting at 11:30 a.m.

There is an epic $14 build-you-own Bloody Mary bar and Mimosa flights. The Mimosa flight arrives with four, 6 oz. Mimosas. Passion Fruit and Blood Orange was a recent selection along with Strawberry Lemon. Look for the just-debuted, over-the-top menu items including Shrimp and Grits, and Cinnamon Crunch French Toast.

A “SoCal Restaurant Show” favorite is the Chilaquiles con Pollo. With the chicken is a sunny-side up egg, fried tortillas, roasted tomato salsa, lime sour cream, avocado and cotija cheese.

There is indoor and outdoor seating available. A cozy fire pit, too. With the lush landscaping and thoughtful design you’d never know you’re a long fly ball from the 405 San Diego Freeway.

Chef Jason knew he was destined to be a chef from an early age. From starting culinary school as a teenager, to refining his skills in some of the best kitchens in Southern California, his love for chef-driven, sustainable cuisine has been honed through years of hard work and dedication. His passion for international flavors and market-fresh ingredients are on full display in every single plate that leaves his kitchen.

Steven FretzOn Saturday, March 12, as part of Cochon 555 L.A., Chef Steven Fretz (our guest) will be hosting, along with six other celebrity chefs, a refined three-hour culinary experience, the Chef’s Course Dinner Series, at Church Key in West Hollywood. It begins with a reception featuring a selection of passed hors d’oeuvres followed by a seated dinner and premium wine pairings. The benefit dinner is limited to 44 seats. Tickets are available online at $125 per person and 100 percent of the proceeds will benefit Piggy Bank.

Our own Andrew Gruel is preparing a course with a Spring theme. Also on the distinguished chefs’ team is Ray Garcia (Broken Spanish) and Eric Greenspan (Mare, The Roof on Wilshire, Greenspan’s Grilled Cheese.)

Piggy Bank seeks to build a future for family farming with the goal of changing the future of food and promoting long-term farming sustainability. Piggy Bank will raise heritage breed pigs to be gifted to new farmers and culinary schools, assist new family farms with herd development and help existing farms challenged by disaster.

Chris FeldmeierMoruno, from Executive Chef Chris Feldmeier and Managing Partner David Rosoff (formerly of Mozza) is now open at The Original Farmers Market in Los Angeles. Bringing a unique style of upscale casual dining to one of Los Angeles’ historic sites, the warm, vibrant flavors of the southern Spanish inspired menu is supported by a stellar wine list focused on Spain, the deep south of France, plus various islands and volcanoes. Sherry will also feature prominently as will Morunos’ own proprietary vermouth called “Vermina.”

A Moruno, which was inspired by the duos trip to Spain, is a kebab cooked over live coals and marinated in spices (cumin, paprika, turmeric, peppers, etc.) highlighting Moorish and North African culinary influences.

The bar program from Dave Kupchinsky utilizes both pre-bottled and on tap cocktails in an efficient and creative manner and will run the deepest within the boutique upstairs Bar Vermut (coming soon) which will also feature its own unique menu.

By folding fine dining principles into a vibrant and welcoming environment, Moruno (and its sibling restaurant Bar Moruno opening soon at Grand Central Market) delivers great value through its’ unique and approachable brand of hospitality.

Executive Chef Chris Feldmeier is our guest.

Alicia WhitneyOrange County Restaurant Week, organized by the OC Restaurant Association, will celebrate its eighth year as the region’s highest profile culinary event, with the 2016 Orange County Restaurant Week to be held from Sunday, March 6th through Saturday, March 12thThis year, 140 restaurants in 21 Orange County cities will offer a wide variety of options, from casual and family-friendly establishments, to upscale and fine dining.

During the weeklong event, the participating restaurants will offer special three-course menus, many with a cocktail or signature item included at no additional charge. Each restaurant will have the freedom and flexibility to showcase its best offerings by talented chefs who will, no doubt, personalize each menu to reflect their individual culinary style. Participating restaurants will offer prix-fixe menus within the following price categories: lunch for $10, $15 or $20, and dinner for $20, $30, $40, $50 or $80.

Restaurateur Alicia Whitney of SeaLegs Wine Bar in Huntington Beach (a participating OC Restaurant Week restaurant and Golden Foodie Award-recipient) joins us.

City of GoldPulitzer Prize-winning food critic Jonathan Gold will join local non-profit C-CAP LA (Careers through Culinary Arts Program) at their upcoming fundraiser at the Westside Pavilion on Monday, March 14, 2016, featuring a VIP screening of City of Gold, a documentary that details Gold’s journey through Los Angeles’ cultural culinary scene. Following the screening will be a Q & A with filmmaker Laura Gabbert and Jonathan Gold moderated by KCRW’s “Good Food” host, Chef Evan Kleiman.

On his many ventures to discover hidden gastronomic gems throughout the city, Gold frequently encounters underserved communities and the kids who live in them. Wanting to do more to create opportunities for the local youth, Gold and Laura Gabbert, the director of City of Gold, happily partnered with C-CAP LA on this project.

Taking place at The Wine Bar at the Landmark Theaters Westside Pavilion, the City of Gold event begins with a reception featuring premium wines from the Wine Exchange and craft beer from El Segundo Brewery and Smog City Brewing Co. as well as some of Gold’s favorite foods including sliders from West Coast Prime Meats, pork tostadas from Susan Feniger and Mary Sue Milliken’s Border Grill, crudités and fruit from Melissa’s Produce, desserts from Spago and an oyster bar, courtesy of Michael Cimarusti’s new Cape Seafood and Provisions.

The reception will be followed by a special screening of City of Gold, accompanied by gourmet popcorn prepared by Sherry Yard. After screening the film, KCRW Good Food’s Evan Kleiman will moderate a Q&A session with Gold and Gabbert.

The City of Gold fundraiser will take place on Monday, March 14 at the Landmark Theaters Westside Pavilion located at 10850 West Pico Boulevard, Los Angeles, CA 90064. The reception begins at 6:00 PM and the 91 minute documentary will begin at 7:30 PM, followed by the Q&A session. Tickets are $101 and can be purchased at ccapinc.org. Proceeds support C-CAP’s program in the Los Angeles Region.

C-CAP L.A. Program Director, Lisa Fontanesi, joins us with the 411 on the edible evening.

Podcasts

Segment One: Show Preview with Executive Producer & Co-Host Andy Harris and Chef Andrew Gruel, Founder, Slapfish Restaurant Group
Segment Two: Robert Schueller, Produce Authority, Melissa’s World Variety Produce Part One
Segment Three: Robert Schueller, Produce Authority, Melissa’s World Variety Produce Part Two
Segment Four: Chef Jason Montelibano, EATS Kitchen & Bar, Irvine
Segment Five: Steven Fretz, Executive Chef and Partner, Church Key, West Hollywood
Segment Six: Executive Chef Chris Feldmeier, Moruno, Original Farmers Market
Segment Seven: Alicia Whitney, Proprietress, SeaLegs Wine Bar, Huntington Beach
Segment Eight: C-CAP L.A. Program Director Lisa Fontanesi and Celebrity Chef Sherry Yard