Show 458, January 15, 2022: Show Preview with Executive Producer & Co-Host Andy Harris

Butcher’s House, a modern brasserie centered around the antique craft of butchery, debuted last month at Costa Mesa’s South Coast Collection. Helmed by Chef-Owner Jeoffrey Offer, Butcher’s House offers a menu centered around dry-aged meats and rustic brasserie-style dishes representative of his hometown Toulouse in the south of France. For Offer, Butcher’s House is more than an homage to his culinary roots; it is the fulfillment of his lifelong American dream.” Chef Jeoffrey is our guest with an antique French clever at the ready.

Hoopes Family Vineyard & Winery (Oakville) is a small, family-owned winegrower and producer with deep roots in Napa Valley. Now in its second generation of family ownership, Lindsay Hoopes continues to live and work on the farm with revered dedication to her family heritage in dogged pursuit of perfect wines. Their critically acclaimed wines tell the exquisite story of the Hoopes’ vineyards, their philosophy, and the continued evolution of Napa Valley. With a true sense of place and raison d’être, Hoopes Vineyard wines strive to over deliver in flavor, history, passion, adventure and luxury.” Proprietress Lindsay Hoopes is our guest to pull the cork on all that is Hoopes Family Vineyard & Winery.”

When we last spoke with Chef John Taube IV he was orchestrating all the acclaimed foodservice at The HoxtonSibling Rival in Downtown Los Angeles including their signature restaurants, Sibling Rival and the rooftop Pilot. Chef John is now the Executive Chef at Waicoco (Breakfast and Dinner) on Maui at the Westin Ka’anapali in Lahaina. The restaurant is owned by Chefs Mourad Lahlou (Aziza and Mourad in San Francisco) and Chris Kajioka (Oahu’s Miro Kaimuki and Papa Kurt’s.) Chef John Taube joins us with local micro greens in hand.

“The city-wide inaugural Long Beach Black Restaurant Week will take place January 23-30, 2022. Long Beach Black Restaurant Week will be a platform to bring everyone to the table, from all walks of life, to showcase the city’s diverse Black food scene. Organized by Long Beach Food & Beverage, a California registered 501(c)3 non-profit, along with Velika Turner, former co-owner of Derricks on Atlantic, Long Black Restaurant Week will be an eight day event devoted to celebrating African, African American, and Caribbean fare in and around Long Beach. The event also seeks to highlight Black-owned food businesses as well as Black chefs and bartenders.” Family-owned Georgia’s Restaurant in the Long Beach Exchange is a participating restaurant. Georgia’s Co-owner, Nika Shoemaker-Machado, joins us with what’s on her menu.

Our own Chef Andrew Gruel of the Slapfish Restaurant Group provides another timely and informative “Ask the Chef” segment where Chef Andrew responds to listeners thoughtful inquiries. Chef Andrew tells us about his ongoing efforts to support local student farmers at Huntington Beach High School. It’s an ambitious student run program that grows produce used at Slapfish and also farm-raised Tilapia.

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

Play

January 15: Butcher’s House, Hoopes Family Vineyard & Winery, Waicoco, Georgia’s Restaurant

Podcasts

Segment One: Show Preview with Executive Producer & Co-Host Andy Harris
Segment Two: Chef / Proprietor Jeoffrey Offer, Butcher’s House Brasserie, SoCo Collection, Costa Mesa Part One
Segment Three: Chef / Proprietor Jeoffrey Offer, Butcher’s House Brasserie, SoCo Collection, Costa Mesa Part Two
Segment Four: Lindsay Hoopes, Proprietress, Hoopes Family Vineyard, Oakville, Napa Valley Part One
Segment Five: Lindsay Hoopes, Proprietress, Hoopes Family Vineyard, Oakville, Napa Valley Part Two
Segment Six: Chef John Taube IV, Waicoco, Lahaina, Maui, Hawaii
Segment Seven: Restaurateur Nika Shoemaker-Machado, Georgia’s Restaurant, Long Beach participating in Long Beach Black Restaurant Week
Segment Eight: Chef & Co-Host Andrew Gruel of Slapfish with “Ask the Chef”

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

Butcher’s House, a modern brasserie centered around the antique craft of butchery, debuted last month at Costa Mesa’s South Coast Collection. Helmed by Chef-Owner Jeoffrey Offer, Butcher’s House offers a menu centered around dry-aged meats and rustic brasserie-style dishes representative of his hometown Toulouse in the south of France. For Offer, Butcher’s House is more than an homage to his culinary roots; it is the fulfillment of his lifelong American dream.” Chef Jeoffrey is our guest with an antique French clever at the ready.

Hoopes Family Vineyard & Winery (Oakville) is a small, family-owned winegrower and producer with deep roots in Napa Valley. Now in it’s second generation, Lindsay Hoopes continues to live and work on the farm with revered dedication to her family heritage in dogged pursuit of perfect wines. Their critically acclaimed wines tell the exquisite story of the Hoopes’ vineyards, their philosophy, and the continued evolution of Napa Valley. With a true sense of place and raison d’être, Hoopes Vineyard wines strive to over deliver in flavor, history, passion, adventure and luxury.” Proprietress Lindsay Hoopes is our guest to pull the cork on Hoopes Family Vineyard & Winery.”

When we last spoke with Chef John Taube IV he was orchestrating all the acclaimed foodservice at The Hoxton in Downtown Los Angeles including their signature restaurants Sibling Rivalry and the rooftop Pilot. Chef John is now the Executive Chef at Waicoco (Breakfast and Dinner) on Maui at the Westin Ka’anapali in Lahaina. The restaurant is owned by Chefs Mourad Lahlou (Aziza and Mourad in San Francisco) and Chris Kajioka (Oahu’s Miro Kaimuki and Papa Kurt’s.) Chef John Taube joins us with local micro greens in hand.

“The city-wide inaugural Long Beach Black Restaurant Week will take place January 23-30, 2022. Long Beach Black Restaurant Week will be a platform to bring everyone to the table, from all walks of life, to showcase the city’s diverse Black food scene. Organized by Long Beach Food & Beverage, a California registered 501(c)3 non-profit, along with Velika Turner, former co-owner of Derricks on Atlantic, Long Black Restaurant Week will be an eight day event devoted to celebrating African, African American, and Caribbean fare in and around Long Beach. The event also seeks to highlight Black-owned food businesses as well as Black chefs and bartenders.” Family-owned Georgia’s Restaurant in the Long Beach Exchange is a participating restaurant. Georgia’s Co-owner, Nika Shoemaker-Machado, joins us with what’s on her menu.

Our own Chef Andrew Gruel of the Slapfish Restaurant Group provides another timely and informative “Ask the Chef” segment where Chef Andrew responds to listeners thoughtful inquiries. Chef Andrew tells us about his ongoing efforts to support local student farmers at Huntington Beach High School. It’s the start of another challenging year for chefs and restaurants. We’ll get an informed update on the current state of affairs for chefs and restaurants.

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

Jeoffrey Offer of Butcher's House Brasserie

Butcher’s House, a modern brasserie centered around the antique craft of butchery, debuted last month at Costa Mesa’s South Coast Collection. Helmed by Chef-Owner Jeoffrey Offer, Butcher’s House offers a menu centered around dry-aged meats and rustic brasserie-style dishes representative of his hometown Toulouse in the south of France. For Offer, Butcher’s House is more than an homage to his culinary roots; it is the fulfillment of his lifelong American dream.”

“Offer’s culinary inspiration began at home, shadowing his mother in the kitchen as she prepared Sunday dinners and family-style meals. His father, a local butcher, taught him the precision and attention to detail involved in preparing different cuts of meat. While his storied culinary career spans over a decade across three continents, his most recent role was executive chef of Moulin for nearly six years. In 2014, he joined award-winning restaurateur Laurent Vrignaud in the opening of Moulin’s flagship location in Newport Beach to the expansion of the brand’s fifth location. As a classically trained French chef, Offer brings more than 12 years of experience in cooking, kitchen logistics, and operations management to the opening of his first restaurant, Butcher’s House.”

“In 2013, I came to America with nothing but a backpack and a dream,” comments chef-owner Jeoffrey Offer. “Butcher’s House allows me to take ownership of my American dream and share my passion for cooking with the people who will continue to make that dream a reality. It is and has been a true labor of love.”

“Butcher’s House features a menu highlighting wood-fired cuts of meat, dry-aged and butchered in-house. During dinner, guests can enjoy premium steaks like a 30-day Dry-Aged Bone-in Ribeye, Filet Mignon, and New York. A selection of house specialties like Toulouse Sausage, Country-Style Pork Paté, and Duck Confit pay homage to Offer’s upbringing in the south of France. His expertise in pastry arts is displayed through rustic-yet-refined desserts, including a Chocolate Mousse and Crème Brûlée.”

“During lunch, Butcher’s House serves sandwiches, salads, and dry-aged beef burgers available a la carte or as combos with the option of including a drink and dessert. The beverage program focuses on a curated selection of French wines, artisan beers on draft, and a menu of classic French-inspired fermented cocktails crafted with soju-based spirits.”

Chef Jeoffrey is our guest with an antique clever at the ready.

Lindsay Hoopes of Hoopes Wines

Hoopes Family Vineyard & Winery (Oakville) is a small, family-owned winegrower and producer with deep roots in Napa Valley. Now in it’s second generation, Lindsay Hoopes continues to live and work on the farm with revered dedication to her family heritage in dogged pursuit of perfect wines. Their critically acclaimed wines tell the exquisite story of the Hoopes’ vineyards, their philosophy, and the continued evolution of Napa Valley. With a true sense of place and raison d’être, Hoopes Vineyard wines strive to over deliver in flavor, history, passion, adventure and luxury.”

“Raised on the Hoopes farm by her wine-loving family, Lindsay Hoopes learned how to cultivate grapes and promote Napa’s sense of place and terroir through her father, Spencer Hoopes. Spencer Hoopes loved farming, and developed a passion for wine as the wine industry in Napa blossomed right around him.”

“Spencer Hoopes grew grapes for other vintners and quickly earned repute for some of the best cabernet sauvignon in the Napa Valley. Spencer’s stewardship of the land was heralded by many. When other vintners asked if they could use the Hoopes name to authenticate the high-calibre of their wine, Spencer concluded that, darn it, he should do it himself.”

“Enter Lindsay. Spencer encouraged Lindsay to explore the world and potentially other careers before making a decision to settle at home in the family business. Farming suffers no fools, and Spencer wasn’t just going to give her a job.”

“Lindsay has a wanderlust. After living abroad in many countries, from Ireland to Costa Rica, Lindsay studied international law, worked in international logistics and ultimately worked in homicide at the San Francisco District Attorney’s office. But Lindsay eventually made her way back to Napa Valley when a family illness prompted her to take over Hoopes Vineyard in 2012.”

“Lindsay honored her heritage and father’s winemaking philosophy, but retained her sense of adventure by giving Hoopes Family Vineyard some innovative upgrades. She adopted regenerative agricultural practices and bio-diverse farming initiatives, founded a rescue sanctuary for animals, worked with environmental groups for organic and sustainability certification, and created a hub for young wine fans to immerse themselves in California wine culture in what is now the Oasis by Hoopes. Lindsay also now tells the story of Hoopes wine through food in her many culinary partnerships and initiatives.”

Proprietress Lindsay Hoopes is our guest to pull the cork on Hoopes Family Vineyard & Winery.

John Taube of Waicoco in Maui

When we last spoke with Chef John Taube he was orchestrating all the acclaimed foodservice and menu planning at The Hoxton in Downtown Los Angeles including their signature restaurants Sibling Rival and the rooftop Pilot. Chef John is now the Executive Chef at Waicoco (Breakfast and Dinner) on Maui at the Westin Ka’anapali in Lahaina. The restaurant is owned by Chefs Mourad Lahlou (Aziza and Mourad in San Francisco) and Chris Kajioka (Oahu’s Miro Kaimuki and Papa Kurt’s.)

“Waicoco’s expansive open air oceanfront oasis has a prime view of two Hawaiian islands, Molokai and Lanai. Waicoco seamlessly transitions between oceanside breakfast and dinner allowing the guest to wake to the sunrise and let the day sink away with the sunset. Towering platters of shellfish, local line caught fish and kiawe smoked delicacies provide a connection with land and sea. Waicoco incorporates world class culinary talent and relationships with farmers and fishermen to introduce guests to their belief of how food, drinks and community should be experienced while dining in Maui.”

For Dinner think Poke Tower with prawn, tuna and salmon pokes, seaweed, maze tare, lava salt and rice & prawn chips. There are also Ohana Style presentations (to share) including Seared Half Hamachi with maze tare glazed collar, ginger rice, herb and kula greens, miso beurre blanc and served with ohana sauces.

Chef John Taube joins us with a fresh Maui Gold Pineapple in hand.

Nika Shoemaker-Machado of Georgias Restaurants

“The city-wide inaugural Long Beach Black Restaurant Week will take place January 23-30, 2022. Long Beach Black Restaurant Week will be a platform to bring everyone to the table, from all walks of life, to showcase the city’s diverse Black food scene. Organized by Long Beach Food & Beverage, a California registered 501(c)3 non-profit, along with Velika Turner, former co-owner of Derricks on AtlanticLong Black Restaurant Week will be an eight day event devoted to celebrating African, African American, and Caribbean fare in and around Long Beach. The event also seeks to highlight Black-owned food businesses as well as Black chefs and bartenders.”

Family-owned Georgia’s Restaurant in the Long Beach Exchange is a participating restaurant. Georgia’s Co-owner, Nika Shoemaker-Machado, joins us with what’s on her “Soul Food” menu.

Gretchen Shoemaker (Nika’s Mom,) the heart of Georgia’s, would tell you Soul Food is the food you get when you cook with your whole heart and soul.”

“Georgia’s dishes are the comfort foods she learned to make with her grandma, the very ones she raised her daughters on, served in her successful catering service and has shared with family and friends throughout the years.”

“When you taste Georgia’s food, you taste the love and devotion that makes Georgia’s Soul Delicious!!”

Chef Andrew Gruel of the Slapfish Restaurant Group

Our own Chef Andrew Gruel of the Slapfish Restaurant Group provides another timely and informative “Ask the Chef” segment where Chef Andrew responds to listeners thoughtful inquiries.

Chef Andrew tells us about his ongoing efforts to support local student farmers at Huntington Beach High School. It’s the start of another challenging year for chefs and restaurants. We’ll get an informed update on the current state of affairs for chefs and restaurants.

Podcasts

Segment One: Show Preview with Executive Producer & Co-Host Andy Harris
Segment Two: Chef / Proprietor Jeoffrey Offer, Butcher’s House Brasserie, SoCo Collection, Costa Mesa Part One
Segment Three: Chef / Proprietor Jeoffrey Offer, Butcher’s House Brasserie, SoCo Collection, Costa Mesa Part Two
Segment Four: Lindsay Hoopes, Proprietress, Hoopes Family Vineyard, Oakville, Napa Valley Part One
Segment Five: Lindsay Hoopes, Proprietress, Hoopes Family Vineyard, Oakville, Napa Valley Part Two
Segment Six: Chef John Taube IV, Waicoco, Lahaina, Maui, Hawaii
Segment Seven: Restaurateur Nika Shoemaker-Machado, Georgia’s Restaurant, Long Beach participating in Long Beach Black Restaurant Week
Segment Eight: Chef & Co-Host Andrew Gruel of Slapfish with “Ask the Chef”

Show 457, January 8, 2022: Show Preview with Executive Producer & Co-Host Andy Harris

Anne Marie Panoringan is Voice of OC’s well-informed food columnist. She reports industry news, current events and trends. Anne Marie joins us in-studio to profile a handful of her newly discovered restaurants in the OC in 2021, her “Five Wishes for 2022” and a look ahead at some noteworthy restaurant openings in the OC in 2022 on the horizon. We’ll lastly get a tantalizing preview of Anne Marie’s next Voice of OC column which publishes on Thursday, January 14th. Anne Marie will share some of her favorite new dining spots of 2021.

Joy Wilson is well known for her daily dabbles in butter and sugar as her blogging alter ego, Joy the Baker. A California girl now living in New Orleans, Joy is a 100% taste buds taught baker obsessed with butter, sugar, cream, and dark chocolate. Since 2008, Joy has shared her indulgent and comforting yet approachable recipes through her popular blog joythebaker.com, inspiring home cooks of all ages every step of the way. Joy is also a three-time cookbook author, editor-in-chief of Joy the Baker magazine, and baking instructor. Through it all, Joy proves baking is not about all the latest gadgets and high-tech gizmos; it’s about stepping into the kitchen with a monster sweet tooth and coaxing something beautiful out of the oven.” Joy Wilson is our guest with whisk in hand along with a cube of butter.

Our resident produce authority, Robert Schueller, (also known as the Prince of Produce) is the long-time Director of Public Relations for Melissa’s (World Variety) Produce. This will be the 15th year he’s presented his Produce Trends Forecast for 2022. Robert joins us to provide highlights of his top seasonal trends in fruits and vegetables. On the veggie side look for Dutch Yellow Potatoes and Pee Wee Dutch Yellow Potatoes all grown in Idaho. Other vegetables include Habanero Peppers and White Asparagus. On the fruit side Robert will discuss the varieties of Dragon Fruits and the premium Pinkglow Pineapples from Costa Rica along with Organic Dates.

“The city-wide inaugural Long Beach Black Restaurant Week will take place January 23-30, 2022. Long Beach Black Restaurant Week will be a platform to bring everyone to the table, from all walks of life, to showcase the city’s diverse Black food scene. Organized by Long Beach Food & Beverage, a California registered 501(c)3 non-profit, along with Velika Turner, former co-owner of Derricks on AtlanticLong Black Restaurant Week will be an eight day event devoted to celebrating African, African American, and Caribbean fare in and around Long Beach. The event also seeks to highlight Black-owned food businesses as well as Black chefs and bartenders.” Terri Henry, co-organizer of the event and Executive Director of Long Beach Food & Beverage joins us.

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

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Show 436, July 31, 2021: Show Preview with Executive Producer & Co-Host Andy Harris

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

The Hatch is a simple rotisserie and bar located just off the town square in beautiful downtown Paso Robles wine country. It’s fueled by wood fire, small batch whiskey, and a bustling atmosphere full of mingling locals and visitors.” “The Hatch was founded in the spring of 2015 by Maggie Cameron and Eric Connolly who had envisioned a cozy, comfortable joint with great food, interesting cocktails, and weekend late night dining. They had lived in Paso Robles long enough to recognize a need in the downtown dining scene so they quit their day jobs (in wine and restaurants) when the opportunity arose to open The Hatch in one of their favorite spaces in the historic Grangers Union Building. Today you’ll find a mix of wine industry professionals, brewers, and visitors from all over California and beyond chatting at the bar, enjoying a mid-week cocktail, or sitting down to tuck into their favorite rotisserie special.” Proprietor Eric Connolly is our guest with a Mockingbird House Cocktail securely in hand.

“Long Beach residents and visitors alike are in for a treat as dozens of local restaurants and food retailers will offer unique, over-the-top Burgers and value-priced Burger Offers when the inaugural Long Beach Burger Week launches August 1-8, 2021.”  launches August 1-8, 2021.” “Organized by local non-profit, Long Beach Food & Beverage and thanks to a generous grant from the City of Long Beach, executive director Terri Henry, who brought the original restaurant week to Long Beach with partners in 2014, felt that in addition to encouraging local and surrounding “foodies” to enjoy what the expanding Long Beach culinary community has to offer, events like Burger Week support the local economy and put “butts in seats” of our valued restaurants. “Now that we are a registered 501c3 non-profit and have support, we decided to mix things up a little this year and put our efforts into a city-wide Long Beach Burger Week, because, hey, it’s summertime and who doesn’t love a good burger?’,” Henry explained.” Organizer Terri Henry joins us with a juicy burger in hand.

“Two well-known and beloved Orange County-based culinary brands, 7 Leaves Café and Crema Bakery, have come together to create ARTISAN, an elevated fast-casual restaurant and café (with a drive-thru) newly launched in Fountain Valley. The concept builds on the popularity of the 7 Leaves brand with a focused, chef-driven menu and baked goods that highlight quality ingredients and attention to detail.” “Upon entering the 3,000-square-foot restaurant and café, guests are immersed into an environment that revolves around chic European style, reminiscent of fine Parisian boulangeries, complete with a display of fresh-baked breads and pastries. ARTISAN focuses on authenticity and dedication to quality through every facet of the brand, beginning with its well-trained staff to provide the highest quality service and an attentive and educational approach to every guest.” “The culinary team, dedicated to presenting a chef-driven experience, is led by the masterminds behind local favorite, Crema Bakery.” Chief Executive Baker Tarit Tanjasiri joins us with a signature Croffle in hand.

The 2021 OC Fair opened the gates on Friday, July 16th. The first Weekend was a complete sellout. Outrageous Fair Food is always a mouthwatering highlight. What crazy edible will they next put on a stick? One of the all-star, Fair Food personalities is the well-traveled “Chicken Charlie” Boghosian, The Deep Fry King and the originator in the 90’s of the Deep-Fried Oreo. Charlie is also known as “The Master of Fun Food.” Outside of the OC Fair season you can find the full- service Chicken Charlie’s Table in Rancho Bernardo with a full bar. We’ll find out what indulgent deliciousness Chicken Charlie is cooking up now through August 15th as Chicken Charlie Boghosian joins us.

Our own Chef Andrew Gruel of the Slapfish Restaurant Group provides another timely and informative “Ask the Chef” segment where Chef Andrew responds to listeners thoughtful inquiries. Chef Andrew is continually updating us on the real impact of the Covid-19 crisis in the hospitality field and what we, as diners, can do to support the continued survival of restaurants during the initial, highly fluid stages of the hoped-for recovery. Genuine concerns remain…The plant-based, faux meat producers (a fast-growing consumer market) are now trying to replicate the bite and fatty mouthfeel of chicken in the form of nuggets and strips. The products are being promoted as a healthier alternative to the real bird and also gentler on the environment. Chef Andrew has experience with both serving premium chicken and truly tasty plant-based menu items. He also is a steward of the environment. We’ll “Ask the Chef.”

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

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