Show 541, September 2, 2023: Show Preview with Executive Producer & Co-Host Andy Harris

Happy Labor Day Weekend. Grill and chill…

Andrew Fujii of El Segundo Brewing Company The Slice and Pint

The El Segundo Little League has done the near impossible. With 27,000 sanctioned Little League baseball teams in the USA the El Segundo Little Leaguers are the 2023 World Champs. What does it mean to the little community of El Segundo (also known affectionately as “Mayberry by the Sea.”)? The Head Chef of El Segundo Brewing Company’s popular The Slice + Pint restaurant was a little leaguer as a youngster in Gundo and played Baseball at El Segundo High School. Chef Andrew Fujii joins us to explain why El Segundo remains absolutely baseball crazy!

Mija Handcraft Kitchen in Culver City is now open for breakfast, brunch, lunch and dinner (on select evenings.) Pop champagne with friends, enjoy a refreshing cocktail or celebrate with a special bottle of wine to compliment their modern delicious California Mexican dishes made from local ingredients. Chef and owner, Katherine Gonzalez, was raised in Southern Arizona. Her mother’s family migrated from Chihuahua, Mexico, and her father’s family from Spain. Growing up, there was always a pot of beans cooking, freshly made flour tortillas, salsa, and sopas fideo. Every celebration featured warm and delicious comfort food including her mother’s famous tamales, chips, and fresh salsas.” Chef Katherine takes a break from her busy kitchen to join us with a plate of the signature Mom’s Chilaquiles in hand.

Black Restaurant Week is presenting its sixth annual campaign in the Los Angeles Region. It’s on until September 3rd. Discover black-owned restaurants, food trucks, sweets, and more across Los Angeles and additional surrounding metro areas.” One of the participating restaurants in Los Angeles Black Restaurant Week is Long Beach’s Axiom Kitchen Smoked Meats & BBQ. “Ian and Qiana Mafnas of Axiom Kitchen Smoked Meats & BBQ are a husband and wife pitmaster/executive chef team, who have over 20 years of restaurant experience between the two of them.  Ian has been developing his love for smoking meats over a period of eight years, and Qiana has worked in some of the finest restaurants in California.  They have finally decided to share their experience as well as the love for smoking meats and cooking with their community.” Qiana Mafnas joins us with a tempting, juicy brisket plate in hand.

“Once a year Zapien’s Salsa Grill in Pico Rivera hosts a series of Hatch Pepper-themed events to celebrate the New Mexican spicy, yet savory pepper from Hatch, NM, including a Saturday Hatch Pepper Roast. Join the Salsa Grill for a special Hatch Pepper Brunch on Saturday, September 9th from 8 a.m. – 2 p.m. with over 10 Hatch Pepper inspired dishes. Enjoy all-you-can eat specialties, handmade Tortillas, Sparkling Wine and Mimosas. The Hatch Chile Brunch Menu also includes some classic favorites like Menudo and Pozole. Think Hatch Chile Verde and lots more. Zapien’s will also be turning on the roasters that same day, so take home a case (ordered in advance) of Roasted Hatch Peppers. For Zapien’s Salsa Grill’s grand Hatch Pepper Finale for 2023 join Chef Marco Zapien at the award-winning Zapien’s Salsa Grill & Taqueria on Wednesday evening, September 13th from 6 to 8:00 p.m. for one of his lively and entertaining cooking demonstrations and dinner, combined with his creativity and the seasonal Mexican Hatch Pepper.”

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. It’s Labor Day Weekend, the official last stand of the Summer grilling season. Chef Andrew has some useful hints including thoughts on grilling whole fish.

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

Show 541, September 2, 2023: Chef Marco Zapien, Zapien’s Salsa Grill, Pico Rivera Part One

Marco Zapien of Zapiens Salsa Grill and Taqueria

“Once a year Zapien’s Salsa Grill in Pico Rivera hosts a series of Hatch Pepper-themed events to celebrate the New Mexican spicy, yet savory pepper from Hatch, NM, including a Saturday Hatch Pepper Roast.”

“Join the Salsa Grill for a special Hatch Pepper Brunch on Saturday, September. 9 from 8 a.m. – 2 p.m. with over 10 Hatch Pepper inspired dishes. Enjoy all-you-can eat specialties, handmade Tortillas, Sparkling Wine and Mimosas. The Hatch Chile Brunch Menu also includes some classic favorites like Menudo and Pozole. Think Hatch Chile Verde and lots more. Zapien’s will also be turning on the roasters that same day, so take home a case (ordered in advance) of Roasted Hatch Peppers.”

“This year’s Hatch Pepper Roast will again allow patrons to pick-up roasted Melissa’s Hatch Peppers by the case and by the preferred level of spice, from mild to hot. Come by and enjoy the festivities as Chef Marco Zapien turns on the roasters for a fun day of celebrating on Saturday, September 9, 2023 from 8 a.m. to 2 p.m.”

“For Zapien’s Salsa Grill’s 2023 Hatch Pepper Finale join Chef Marco Zapien at the award-winning Zapien’s Salsa Grill & Taqueria on Wednesday evening September 13th from 6 to 8:00 p.m. for one of his lively and entertaining cooking demonstrations, combined with his creativity and the seasonal Mexican Hatch Pepper. Chef MZ shares his passion for classic and contemporary Mexican cuisine by teaching his expert cooking techniques and tricks of the trade. This unique demonstration will include various dishes with Hatch Pepper in the recipe. This one-of-a-kind pepper is available only once a year for a short season after they are grown and distributed from the Hatch Valley in New Mexico. Zapien’s partners annually with Melissa’s World Variety Produce to stage these fun and interactive Hatch Chile-centric events.”

Chef Marco joins us with a Hatch Pepper Coctel de Camaron at the ready.

Show 541, September 2, 2023: Chef Marco Zapien, Zapien’s Salsa Grill, Pico Rivera Part Two

Marco Zapien of Zapiens Salsa Grill and Taqueria

“Once a year Zapien’s Salsa Grill in Pico Rivera hosts a series of Hatch Pepper-themed events to celebrate the New Mexican spicy, yet savory pepper from Hatch, NM, including a Saturday Hatch Pepper Roast.”

“Join the Salsa Grill for a special Hatch Pepper Brunch on Saturday, September. 9 from 8 a.m. – 2 p.m. with over 10 Hatch Pepper inspired dishes. Enjoy all-you-can eat specialties, handmade Tortillas, Sparkling Wine and Mimosas. The Hatch Chile Brunch Menu also includes some classic favorites like Menudo and Pozole. Think Hatch Chile Verde and lots more. Zapien’s will also be turning on the roasters that same day, so take home a case (ordered in advance) of Roasted Hatch Peppers.”

“This year’s Hatch Pepper Roast will again allow patrons to pick-up roasted Melissa’s Hatch Peppers by the case and by the preferred level of spice, from mild to hot. Come by and enjoy the festivities as Chef Marco Zapien turns on the roasters for a fun day of celebrating on Saturday, September 9, 2023 from 8 a.m. to 2 p.m.”

“For Zapien’s Salsa Grill’s 2023 Hatch Pepper Finale join Chef Marco Zapien at the award-winning Zapien’s Salsa Grill & Taqueria on Wednesday evening September 13th from 6 to 8:00 p.m. for one of his lively and entertaining cooking demonstrations, combined with his creativity and the seasonal Mexican Hatch Pepper. Chef MZ shares his passion for classic and contemporary Mexican cuisine by teaching his expert cooking techniques and tricks of the trade. This unique demonstration will include various dishes with Hatch Pepper in the recipe. This one-of-a-kind pepper is available only once a year for a short season after they are grown and distributed from the Hatch Valley in New Mexico. Zapien’s partners annually with Melissa’s World Variety Produce to stage these fun and interactive Hatch Chile-centric events.”

Chef Marco continues with us with a Hatch Pepper Chile Colorado plate in hand.

September 2: Mija Handcraft Kitchen, Axiom Kitchen Smoked Meats & BBQ, Zapien’s Salsa Grill

Podcasts

Segment One: Show Preview with Executive Producer & Co-Host Andy Harris
Segment Two: Restaurateur & Chef Katherine Gonzalez, Mija Handcraft Kitchen, Culver City Part One
Segment Three: Restaurateur & Chef Katherine Gonzalez, Mija Handcraft Kitchen, Culver City Part Two
Segment Four: Restaurateur Qiana Mafnas, Axiom Kitchen Smoked Meats & BBQ, Long Beach Part One
Segment Five: Restaurateur Qiana Mafnas, Axiom Kitchen Smoked Meats & BBQ, Long Beach Part Two
Segment Six: Chef Marco Zapien, Zapien’s Salsa Grill, Pico Rivera Part One
Segment Seven: Chef Marco Zapien, Zapien’s Salsa Grill, Pico Rivera Part Two
Segment Eight: Co-Host and Chef Andrew Gruel with “Ask the Chef”

Happy Labor Day Weekend.

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

Mija Handcraft Kitchen in Culver City is now open for breakfast, brunch, lunch and dinner. Pop champagne with friends, enjoy a refreshing cocktail or celebrate with a special bottle of wine to compliment their modern delicious California Mexican dishes made from local ingredients. Chef and owner, Katherine Gonzalez, was raised in Southern Arizona. Her mother’s family migrated from Chihuahua, Mexico, and her father’s family from Spain. Growing up, there was always a pot of beans cooking, freshly made flour tortillas, salsa, and sopas fideo. Every celebration featured warm and delicious comfort food including her mother’s famous tamales, chips, and fresh salsas.” Chef Katherine takes a break from her busy kitchen to join us with a plate of the signature Mom’s Chilaquile in hand.

“Black Restaurant Week is presenting its sixth annual campaign in the Los Angeles Region. It’s on until September 3rd. Discover black-owned restaurants, food trucks, sweets, and more across Los Angeles and additional surrounding metro areas.” One of the participating restaurants in Los Angeles Black Restaurant Week is Long Beach’s Axiom Kitchen Smoked Meats & BBQ. “Ian and Qiana Mafnas of Axiom Kitchen Smoked Meats & BBQ are a husband and wife pitmaster / executive chef team, who have over 20 years of restaurant experience between the two of them. Ian has been developing his love for smoking meats over a period of eight years, and Qiana has worked in some of the finest restaurants in California.  They have finally decided to share their experience as well as the love for smoking meats and cooking with their community.” Qiana Mafnas joins us with a tempting brisket plate in hand.

“Once a year Zapien’s Salsa Grill in Pico Rivera hosts a series of Hatch Pepper-themed events to celebrate the New Mexican spicy, yet savory pepper from Hatch, NM, including a Saturday Hatch Pepper Roast. Join the Salsa Grill for a special Hatch Pepper Brunch on Saturday, September. 9 from 8 a.m. – 2 p.m. with over 10 Hatch Pepper inspired dishes. Enjoy all-you-can eat specialties, handmade Tortillas, Sparkling Wine and Mimosas. The Hatch Chile Brunch Menu also includes some classic favorites like Menudo and Pozole. Think Hatch Chile Verde and lots more. Zapien’s will also be turning on the roasters that same day, so take home a case (ordered in advance) of Roasted Hatch Peppers. For Zapien’s Salsa Grill’s grand Hatch Pepper Finale for 2023 join Chef Marco Zapien at the award-winning Zapien’s Salsa Grill & Taqueria on Wednesday evening, September 13th from 6 to 8:00 p.m. for one of his lively and entertaining cooking demonstrations and dinner, combined with his creativity and the seasonal Mexican Hatch Pepper.”

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. It’s Labor Day Weekend, the official last stand of the Summer grilling season. Chef Andrew has some useful hints including thoughts on grilling fish.

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

Katherine Gonzalez of Mija Handcraft Kitchen by Chula

Mija Handcraft Kitchen in Culver City is an artisan eatery featuring a variety of modern Mexican fare inspired by the Californian lifestyle. Made with locally-sourced ingredients, all of their made-from-scratch recipes are vibrant, unique, delicious, and oh so bueno!”

“Mija Handcraft Kitchen is now open for breakfast, brunch, lunch and dinner. Pop champagne with friends, enjoy a refreshing cocktail or celebrate with a special bottle of wine to compliment their modern delicious California Mexican dishes made from local ingredients.

“Chef and owner, Katherine Gonzalez, was raised in Southern Arizona. Her mother’s family migrated from Chihuahua, Mexico, and her father’s family from Spain. Growing up, there was always a pot of beans cooking, freshly made flour tortillas, salsa, and sopas fideo. Every celebration featured warm and delicious comfort food including her mother’s famous tamales, chips, and fresh salsas.”

“Katherine’s love for heritage-inspired dishes began at a young age while cooking with her mama. After years of watching her mother in the kitchen, Katherine began learning how to make her signature tamales, chips, and salsa. Over time, Katherine began to experiment with her family’s recipes to create different flavor profiles. She spent many hours learning the secrets to vibrant and tasty dishes which she is proud to share through Chúla Artisan Eatery in La Quinta and, now, Mija Handcraft Kitchen!”

Chef Katherine takes a break from her busy kitchen to join us with a plate of the signature Mom’s Chilaquiles in hand.

Qiana Mafras of Axiom Kitchen Smoked Meats & BBQ

Black Restaurant Week is presenting its sixth annual campaign in the Los Angeles Region. It’s on until September 3rd.

Discover black-owned restaurants, food trucks, sweets, and more across Los Angeles and additional surrounding metro areas.”

“Founded in 2016 by Warren Luckett, Falayn Ferrell, and Derek Robinson, Black Restaurant Week® is dedicated to celebrating the flavors of African-American, African, and Caribbean cuisine nationwide. Through a series of events and promotional campaigns, Black Restaurant Week’s culinary initiatives nationwide help introduce culinary businesses and culinary professionals to the community.”

“Black Restaurant Week celebrates the flavors of African American, African and Caribbean cuisine with a series of regional cultural events and aims to support Black-owned culinary businesses with substantial programming outside of their multi-city tour across the United States.”

One of the participating restaurants in Los Angeles Black Restaurant Week is Long Beach’s Axiom Kitchen Smoked Meats & BBQ. Ian and Qiana Mafnas of Axiom Kitchen Smoked Meats & BBQ are a husband and wife pitmaster / executive chef team, that have over 20 years of restaurant experience between the two of them. Ian has been developing his love for smoking meats over a period of eight years, and Qiana has worked in some of the finest restaurants in California. They have finally decided to share their experience as well as the love for smoking meats and cooking with their community and the “Axiom Fam”.

“Axiom Kitchen is managed and run by the Mafnas family, including their son and daughter-in-law, Chef Tai and Chef Dominique, and front-of-house managers Elleana and Robbie. Add their amazing expediters Kevell, Christopher, Callista, Ian Jr., and Amara and you have magic!”

Qiana Mafnas is our guest with a brisket plate in hand.

Marco Zapien of Zapiens Salsa Grill and Taqueria

“Once a year Zapien’s Salsa Grill in Pico Rivera hosts a series of Hatch Pepper-themed events to celebrate the New Mexican spicy, yet savory pepper from Hatch, NM, including a Saturday Hatch Pepper Roast.”

“Join the Salsa Grill for a special Hatch Pepper Brunch on Saturday, September. 9 from 8 a.m. – 2 p.m. with over 10 Hatch Pepper inspired dishes. Enjoy all-you-can eat specialties, handmade Tortillas, Sparkling Wine and Mimosas. The Hatch Chile Brunch Menu also includes some classic favorites like Menudo and Pozole. Think Hatch Chile Verde and lots more. Zapien’s will also be turning on the roasters that same day, so take home a case (ordered in advance) of Roasted Hatch Peppers.”

“This year’s Hatch Pepper Roast will again allow patrons to pick-up roasted Melissa’s Hatch Peppers by the case and by the preferred level of spice, from mild to hot. Come by and enjoy the festivities as Chef Marco Zapien turns on the roasters for a fun day of celebrating on Saturday, September 9, 2023 from 8 a.m. to 2 p.m.”

“For Zapien’s Salsa Grill’s 2023 Hatch Pepper Finale join Chef Marco Zapien at the award-winning Zapien’s Salsa Grill & Taqueria on Wednesday evening September 13th from 6 to 8:00 p.m. for one of his lively and entertaining cooking demonstrations, combined with his creativity and the seasonal Mexican Hatch Pepper. Chef MZ shares his passion for classic and contemporary Mexican cuisine by teaching his expert cooking techniques and tricks of the trade. This unique demonstration will include various dishes with Hatch Pepper in the recipe. This one-of-a-kind pepper is available only once a year for a short season after they are grown and distributed from the Hatch Valley in New Mexico. Zapien’s partners annually with Melissa’s World Variety Produce to stage these fun and interactive Hatch Chile-centric events.”

Chef Marco joins us with a Hatch Pepper Coctel de Camaron at the ready.

Chef Andrew Gruel of Big Parm and the Calico Fish House

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.

It’s Labor Day Weekend, the official last stand of the Summer grilling season. Chef Andrew has some practical hints including thoughts on grilling fish with no hassles.

Podcasts

Segment One: Show Preview with Executive Producer & Co-Host Andy Harris
Segment Two: Restaurateur & Chef Katherine Gonzalez, Mija Handcraft Kitchen, Culver City Part One
Segment Three: Restaurateur & Chef Katherine Gonzalez, Mija Handcraft Kitchen, Culver City Part Two
Segment Four: Restaurateur Qiana Mafnas, Axiom Kitchen Smoked Meats & BBQ, Long Beach Part One
Segment Five: Restaurateur Qiana Mafnas, Axiom Kitchen Smoked Meats & BBQ, Long Beach Part Two
Segment Six: Chef Marco Zapien, Zapien’s Salsa Grill, Pico Rivera Part One
Segment Seven: Chef Marco Zapien, Zapien’s Salsa Grill, Pico Rivera Part Two
Segment Eight: Co-Host and Chef Andrew Gruel with “Ask the Chef”

Show 489, September 3, 2022: Show Preview with Executive Producer & Co-Host Andy Harris

Happy Labor Day Weekend. Enjoy something absolutely delicious!

The venerable and architecturally significant Tam O’Shanter in Atwater Village is celebrating it’s 100th birthday this year. Always a favorite of Walt Disney it’s currently overseen by the fourth-generation of the founding Frank and Van de Kamp families. Their CEO (Ryan O’Melveny Wilson) is an accomplished chef. A culmination of the anniversary festivities was a six-course centennial repast held in mid-July. The elaborate Sunday dinner highlighted significant dishes from various eras of the Tam’s historic past. Of course the signature Lawry’s Prime Rib with Yorkshire Pudding was on the evening’s menu.

LA Weekly’s well-respected Food Editor, Michele Stueven, was the co-host. Michele joins us to discuss the evening and the historical significance of the Tam O’Shanter on the ever-changing Los Angeles restaurant scene. We’ll also ask what restaurant openings on the horizon she is most anticipating for the balance of the year.

Every year Chef Marco Zapien of Zapien’s Salsa Grill and Taqueria in Pico Rivera goes all out to celebrate the short Hatch Pepper season. His concluding Hatch Chile event is Zapien’s Hatch Pepper Roast set for Saturday, September 10th from 8:00 a.m. to 2:00 p.m. It also includes a Hatch Brunch menu in the restaurant showcasing brunch favorites prepared with Hatch Peppers. This year’s Hatch Chile Roast allows patrons to pick-up on the spot roasted Melissa’s Hatch Chiles by the case and by the preferred level of spice from mild to hot. Pre-ordering is advised. Chef Marco takes a break from his busy kitchen to provide all the savory and flavorful Hatch roasting details.

Populaire, the much-anticipated restaurant from veteran chefs Ross Pangilinan and Nicholas Weber, opened its doors at South Coast Plaza on June 1. The two Patina Restaurant Group alums – both protégés of renowned restaurateur and Master Chef Joachim Splichal — have since forged their own respective culinary paths.” “Guests can anticipate savoring classic bistro staples with modern California flavors and twists, from Escargot Ebelskivers with Sauerkraut, Buttermilk and Parsley to Fried Chicken & Royal Osetra Caviar with Labneh and Chives, along with Ratatouille with Egg Yolk, Aged White Cheddar, Gochugaru Chili, Olive Oil & Crostini, and Dungeness Crab Chawanmushi with Sea Urchin, Red Yuzu Kosho and Saffron Dashi. Entrée-wise, there’s Spanish Octopus with Koji Crème Fraiche, Cured Green Tomato & Hemp Seed Crumble – as well as Prime Bavette Steak with Sauce Au Poivre and Whipped Potatoes.” Chef / Proprietor Nick Weber joins us.

When we last spoke with Las Vegas-based food and entertainment journalist Al Mancini he had just launched the ambitious Neon Feast dining app. “Available now on app stores for both Apple and Android, Neon Feast solves the “where to eat” dilemma for both visitors and locals with listings curated by dozens of local and nationally prominent food & beverage experts, searchable through a unique combination of filters and capabilities.” Al Mancini is our guest to discuss Labor Day dining (spotlighting the very best in regional hot dogs) in Las Vegas and provide an update on the progress of Neon Feast.

Our own Chef Andrew Gruel the Founder of Big Parm (New Jersey-style pizza), Two Birds and the soon to launch, full-service Calico Fish House (in Huntington Beach) provides another timely and informative “Ask the Chef” segment where Chef Andrew responds to listeners thoughtful inquiries. When we think of sturgeon it’s probably best known as the source of caviar. Some of us have perhaps enjoyed smoked sturgeon in a Jewish Deli. Fresh sturgeon is a somewhat hidden delicacy. Chef Andrew shares the joys of sturgeon as a center-plate protein and its sustainability in a farm-raised system.

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

Show 489, September 3, 2022: Zapien’s Hatch Pepper Roast with Chef Marco Zapien of Zapien’s Salsa Grill, Pico Rivera

Marco Zapien of Zapiens Salsa Grill and Taqueria

Every year Chef Marco Zapien of Zapien’s Salsa Grill and Taqueria in Pico Rivera goes all out to celebrate the short Hatch Pepper season. His concluding Hatch Chile event is Zapien’s Hatch Pepper Roast set for Saturday, September 10th from 8:00 a.m. to 2:00 p.m. It also includes a Hatch Brunch menu in the restaurant showcasing brunch favorites prepared with Hatch Peppers. An Action Station includes Omelettes and Eggs to Order, Hatch-Brown Sugar Glazed Bone-In Ham, and Belgian Waffles and Fresh Berries. Many of the dishes featured are from the new Melissa’s Hatch Pepper Cookbook.

This year’s Hatch Chile Roast allows patrons to pick-up on the spot freshly-roasted Melissa’s Hatch Chiles by the case and by the preferred level of spice from mild to hot. Pre-ordering is advised.

Chef Marco takes a break from his busy kitchen to provide all the savory Hatch roasting details.

September 3: Michele Stueven on the Tam O’Shanter, Marco Zapien, Populaire Modern Bistro, Al Mancini

Podcasts

Segment One: Show Preview with Executive Producer & Co-Host Andy Harris
Segment Two: LA Weekly’s Food Editor, Michele Stueven on The Tam O’Shanter at 100 Part One
Segment Three: LA Weekly’s Food Editor, Michele Stueven on The Tam O’Shanter at 100 Part Two
Segment Four: Zapien’s Hatch Pepper Roast with Chef Marco Zapien of Zapien’s Salsa Grill, Pico Rivera
Segment Five: Populaire Modern Bistro at South Coast Plaza with Executive Chef Nicholas Weber Part One
Segment Six: Populaire Modern Bistro at South Coast Plaza with Executive Chef Nicholas Weber Part Two
Segment Seven: Al Mancini, Food & Entertainment Journalist, Las Vegas, and Creator of Neon Feast Dining App
Segment Eight: Chef Andrew Gruel (Co-Host) with “Ask the Chef”

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

Happy Labor Day Weekend. Enjoy something absolutely delicious!

The venerable and architecturally significant Tam O’Shanter in Atwater Village is celebrating it’s 100th birthday this year. Always a favorite of Walt Disney it’s currently overseen by the fourth-generation of the founding Frank and Van de Kamp families. Their CEO (Ryan O’Melveny Wilson) is an accomplished chef. A culmination of the anniversary festivities was a six-course centennial repast held in mid-July. The elaborate Sunday dinner highlighted significant dishes from various eras of the Tam’s historic past. Of course the signature Lawry’s Prime Rib with Yorkshire Pudding was on the evening’s menu.

LA Weekly’s well-respected Food Editor, Michele Stueven, was the co-host. Michele joins us to discuss the evening and the historical significance of the Tam O’Shanter on the ever-changing Los Angeles restaurant scene. We’ll also ask what restaurant openings on the horizon she is most anticipating for the balance of the year.

Every year Chef Marco Zapien of Zapien’s Salsa Grill and Taqueria in Pico Rivera goes all out to celebrate the short Hatch Pepper season. His concluding Hatch Chile event is Zapien’s Hatch Pepper Roast set for Saturday, September 10th from 8:00 a.m. to 2:00 p.m. It also includes a Hatch Brunch menu in the restaurant showcasing brunch favorites prepared with Hatch Peppers. This year’s Hatch Chile Roast allows patrons to pick-up on the spot roasted Melissa’s Hatch Chiles by the case and by the preferred level of spice from mild to hot. Pre-ordering is advised. Chef Marco takes a break from his busy kitchen to provide all the savory and flavorful Hatch roasting details.

“Populaire, the much-anticipated restaurant from veteran chefs Ross Pangilinan and Nicholas Weber, opened its doors at South Coast Plaza on June 1. The two Patina Restaurant Group alums – both protégés of renowned restaurateur and Master Chef Joachim Splichal — have since forged their own respective culinary paths.” “Guests can anticipate savoring classic bistro staples with modern California flavors and twists, from Escargot Ebelskivers with Sauerkraut, Buttermilk and Parsley to a “Croque Madame” Air Waffle with Comte Crème, Parisian Ham and Quail Egg, along with Ratatouille with Egg Yolk, Aged White Cheddar, Gochugaru Chili, Olive Oil & Crostini, and Dungeness Crab Chawanmushi with Sea Urchin, Red Yuzu Kosho and Saffron Dashi. Entrée-wise, there’s Spanish Octopus with Koji Crème Fraiche, Cured Green Tomato & Hemp Seed Crumble – as well as Prime Bavette Steak with Sauce Au Poivre and Whipped Potatoes.” Chef / Proprietor Nick Weber joins us.

When we last spoke with Las Vegas-based food and entertainment journalist Al Mancini he had just launched the ambitious Neon Feast dining app. “Available now on app stores for both Apple and Android, Neon Feast solves the “where to eat” dilemma for both visitors and locals with listings curated by dozens of local and nationally prominent food & beverage experts, searchable through a unique combination of filters and capabilities.” Al Mancini is our guest to discuss Labor Day dining in Las Vegas and provide an update on the progress of Neon Feast.

Our own Chef Andrew Gruel the Founder of Big Parm (New Jersey-style pizza), Two Birds and the soon to launch, full-service Calico Fish House (in Huntington Beach) provides another timely and informative “Ask the Chef” segment where Chef Andrew responds to listeners thoughtful inquiries. When we think of sturgeon it’s best known as the source of caviar. Some of us have perhaps enjoyed smoked sturgeon in a Jewish Deli. Fresh sturgeon is a somewhat hidden delicacy. Chef Andrew shares the joys of sturgeon as a center-plate protein and its sustainability in a farm-raised system.

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

Michele Stueven of LA Weekly

The venerable and architecturally significant Tam O’Shanter in Atwater Village is celebrating it’s 100th birthday this year. Always a favorite of Walt Disney it’s currently overseen by the fourth-generation of the founding Frank and Van de Kamp families. Their CEO (Ryan O’Melveny Wilson) is an accomplished chef.

A culmination of the anniversary festivities was a six-course centennial repast held in mid-July. The elaborate Sunday dinner highlighted significant dishes from various eras of the Tam’s historic past. Of course the signature Lawry’s Prime Rib with Yorkshire Pudding was on the evening’s menu.

LA Weekly’s well-respected Food Editor, Michele Stueven, was the co-host. Michele joins us to recap the memorable evening and the historical significance of the Tam O’Shanter on the Los Angeles restaurant scene. We’ll also ask what restaurant openings on the horizon she is most anticipating for the balance of the year.

Marco Zapien of Zapiens Salsa Grill and Taqueria

Every year Chef Marco Zapien of Zapien’s Salsa Grill and Taqueria in Pico Rivera goes all out to celebrate the short Hatch Pepper season. His concluding Hatch Chile event is Zapien’s Hatch Pepper Roast set for Saturday, September 10th from 8:00 a.m. to 2:00 p.m. It also includes a Hatch Brunch menu in the restaurant showcasing brunch favorites prepared with Hatch Peppers.

This year’s Hatch Chile Roast allows patrons to pick-up on the spot freshly-roasted Melissa’s Hatch Chiles by the case and by the preferred level of spice from mild to hot. Pre-ordering is advised. Chef Marco takes a break from his busy kitchen to provide all the savory Hatch roasting details.

Nick Weber of Populaire Modern Bistro

Populaire, the much-anticipated restaurant from veteran chefs Ross Pangilinan and Nicholas Weber, opened its doors at South Coast Plaza on June 1. The two Patina Restaurant Group alums – both protégés of renowned restaurateur and Master Chef Joachim Splichal — have since forged their own respective culinary paths.”

“Pangilinan currently owns and operates several successful restaurants, including Terrace by Mix Mix at South Coast Plaza, Mix Mix Kitchen & Bar in Santa Ana (which earned a Michelin Bib Gourmand in 2019) and ReMix Kitchen & Bar in Long Beach. Weber most recently served as executive chef of 24 Carrots, one of OC’s most sought-after catering companies, along with previous executive chef roles at Catal Restaurant at Downtown Disney, Pinot Provence in Costa Mesa and The Cannery in Newport Beach.”

“Guests can anticipate savoring classic bistro staples with modern California flavors and twists, from Escargot Ebelskivers with Sauerkraut, Buttermilk and Parsley to a “Croque Madame” Air Waffle with Comte Crème, Parisian Ham and Quail Egg, along with Ratatouille with Egg Yolk, Aged White Cheddar, Gochugaru Chili, Olive Oil & Crostini, and Dungeness Crab Chawanmushi with Sea Urchin, Red Yuzu Kosho and Saffron Dashi. Entrée-wise, there’s Spanish Octopus with Koji Crème Fraiche, Cured Green Tomato & Hemp Seed Crumble – as well as Prime Bavette Steak with Sauce Au Poivre and Whipped Potatoes.”

Populaire is located at South Coast Plaza on Level 2, Saks Fifth Avenue wing.

Chef Nick Weber joins us.

Al Mancini of Neon Feast

When we last spoke with Las Vegas-based food and entertainment journalist Al Mancini he had just launched the ambitious Neon Feast dining app.

“Available now on app stores for both Apple and Android, Neon Feast solves the “where to eat” dilemma for both visitors and locals with listings curated by dozens of local and nationally prominent food & beverage experts, searchable through a unique combination of filters and capabilities.”

“In contrast to other crowdsourced restaurant review apps, the list of venues on Neon Feast is limited to only those that the experts recommend, currently approaching 500 eateries. The diverse all-star panel includes prominent local and national food writers, local chefs and foodies who were invited to share the restaurants they would recommend to friends and family (without compensation). Restaurants cannot “buy-in” to be included on the app, although premium features allow them to add reservation buttons, one-touch Uber calls and other elements. Some of the searchable filters and lists include cuisine types, neighborhoods, date night spots, late-night dining, breathtaking views, etc.”

Al Mancini is our guest to discuss Labor Day dining in Las Vegas and provide an update on the progress of Neon Feast.

Chef Andrew Gruel of Big Parm and the Calico Fish House

Our own Chef Andrew Gruel the Founder of Big Parm (New Jersey-style pizza), Two Birds and the soon to launch, full-service Calico Fish House (in Huntington Beach) provides another timely and informative Ask the Chef segment where Chef Andrew responds to listeners thoughtful inquiries.

When we think of sturgeon it’s best known as the source of caviar. Some of us have perhaps enjoyed smoked sturgeon in a Jewish Deli. Fresh sturgeon is a somewhat hidden delicacy. Chef Andrew shares the joys of sturgeon as a center-plate protein and its sustainability in a farm-raised system.

Podcasts

Segment One: Show Preview with Executive Producer & Co-Host Andy Harris
Segment Two: LA Weekly’s Food Editor, Michele Stueven on The Tam O’Shanter at 100 Part One
Segment Three: LA Weekly’s Food Editor, Michele Stueven on The Tam O’Shanter at 100 Part Two
Segment Four: Zapien’s Hatch Pepper Roast with Chef Marco Zapien of Zapien’s Salsa Grill, Pico Rivera
Segment Five: Populaire Modern Bistro at South Coast Plaza with Executive Chef Nicholas Weber Part One
Segment Six: Populaire Modern Bistro at South Coast Plaza with Executive Chef Nicholas Weber Part Two
Segment Seven: Al Mancini, Food & Entertainment Journalist, Las Vegas, and Creator of Neon Feast Dining App
Segment Eight: Chef Andrew Gruel (Co-Host) with “Ask the Chef”

Show 486, August 6, 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. The column publishes every other Friday. Anne Marie joins us in-studio to talk about her recent evening at possibly the ultimate Orange County dining experience at 21 Royal at The Disneyland Resort with 11 other foodie guests. Additionally we’ll highlight some of her recent columns and preview Anne Marie’s upcoming August 12th column.

Every year Chef Marco Zapien of Zapien’s Salsa Grill and Taqueria in Pico Rivera goes all out to celebrate the short Hatch Pepper season. First up for the festivities is Chef Marco’s Hatch Pepper Tailgate Celebration on the evening of Wednesday, August 17th. It’s an entertaining cooking demo and Dinner featuring the dishes prepared in the cooking demonstration. The recipes are from the new Melissa’s Hatch Pepper Cookbook which Chef Marco contributed to. Chef Marco is our guest stirring up all the spicy specifics.

We’ve followed the career of acclaimed Executive Chef Michael Rossi since his days as Chef de Cuisine with Chef Andrew Sutton (Culinary Director of the Disneyland Resort) at Napa Rose at Disney’s Grand Californian. Most recently Chef Rossi was the founding Executive Chef of The Ranch in Anaheim and demonstrated that a handsomely appointed premium steakhouse could also be a distinguished, destination fine-dining restaurant. Last year Chef Michael and his brother, David (an accomplished pastry chef), formed a partnership (Gateway) with Ed and Gabbi Patrick (Gabbi’s and Chaak) to develop and manage restaurants. The first venture is a reworking of Zeytoon in Laguna Beach. Added is rooftop dining and a wine bar. Chef Rossi takes a break from his busy kitchen to join us.

The Steven Kent Winery was started in 1996 with one mission: to make Cabernet in the Livermore Valley that rivals in quality the greatest red wines made anywhere in the world. By the turn of the last century, Livermore Valley was already far ahead of its Napa Valley neighbor in specializing in the Bordeaux varieties. The goal at Steven Kent is to carry on that tradition. Steven Kent Mirassou (6th generation winemaker) joins us to pull the cork on all that is The Steven Kent Winery.”

Our own Chef Andrew Gruel the Founder of Big Parm (New Jersey-style pizza), Two Birds and the soon to launch, full-service Calico Fish House (in Huntington Beach) provides another timely and informative “Ask the Chef” segment where Chef Andrew responds to listeners thoughtful inquiries. Chicken seems to be the current “it” protein and continuing to grow in popularity. Crispy chicken sandwiches have maintained their appeal especially at fast casual establishments. New variations are still being introduced with eager anticipation and great fanfare. Chef Andrew talks about the enduring appeal of cluck and the secrets of success for Chick-fil-A.

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

Show 486, August 6, 2022: Chef Marco Zapien, Hatch Pepper Tailgate Celebration at Zapien’s Salsa Grill

Marco Zapien of Zapiens Salsa Grill and Taqueria

Every year Chef Marco Zapien of Zapien’s Salsa Grill and Taqueria in Pico Rivera goes all out to celebrate the short Hatch Pepper season. First up for the festivities is Chef Marco’s Hatch Pepper Tailgate Celebration on the evening of Wednesday, August 17th. It’s an entertaining and interactive cooking demo and Dinner featuring the dishes prepared in the cooking demonstration. The recipes are from the new Melissa’s Hatch Pepper Cookbook. Chef Marco is our guest serving all the spicy specifics.

The Drink of the Day is a Hatch Pepper and Pink Pineapple Agua FrescaRITA. The Dinner Menu includes Hatch Barbecue Pulled Pork Sliders, Hatch Pozole Tostada, Hatch Tacos de Papas, Hatch Pepper Big Game Chili, Hatch Coctel de Camaron, Melissa’s Costa Azul Glazed Chicken Wings and, for Dessert, Hatch Pepper and Cream Cheese Crepes with Rum Caramel Sauce.

The evening is $80 per guest and reservations are needed.

August 6: Anne Marie Panoringan, Michael Rossi, Marco Zapien, Steven Kent Winery

Podcasts

Segment One: Show Preview with Executive Producer & Co-Host Andy Harris
Segment Two: Anne Marie Panoringan, The Voice of OC’s Food Columnist Part One
Segment Three: Anne Marie Panoringan, The Voice of OC’s Food Columnist Part Two
Segment Four: Chef Marco Zapien, Hatch Pepper Tailgate Celebration at Zapien’s Salsa Grill
Segment Five: Chef Michael Rossi, Partner, Zeytoon, Laguna Beach
Segment Six: Steven Kent Mirassou, Steven Kent Winery, Livermore Part One
Segment Seven: Steven Kent Mirassou, Steven Kent Winery, Livermore Part Two
Segment Eight: “Ask the Chef” with Co-Host Chef Andrew Gruel of Calico Fish House

We’re previewing the show 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. The column publishes every other Friday. Anne Marie joins us in-studio to talk about her recent evening at possibly the ultimate Orange County dining experience at 21 Royal at The Disneyland Resort with 11 other foodie guests. Additionally we’ll highlight some of her recent columns and preview Anne Marie’s upcoming August 12th column.

We’ve followed the career of acclaimed Executive Chef Michael Rossi since his days as Chef de Cuisine with Chef Andrew Sutton (Culinary Director of the Disneyland Resort) at Napa Rose at Disney’s Grand Californian. Most recently Chef Rossi was the founding Executive Chef of The Ranch in Anaheim and demonstrated that a handsomely appointed premium steakhouse could also be a distinguished, destination fine-dining restaurant. Last year Chef Michael and his brother, David (an accomplished pastry chef), formed a partnership (Gateway) with Ed and Gabbi Patrick (Gabbi’s and Chaak) to develop and manage restaurants. The first venture is a reworking of Zeytoon in Laguna Beach. Added is rooftop dining and a wine bar. Chef Rossi takes a break from his busy kitchen to join us.

Every year Chef Marco Zapien of Zapien’s Salsa Grill and Taqueria in Pico Rivera goes all out to celebrate Hatch Pepper season. First up for the festivities is Chef Marco’s Hatch Pepper Tailgate Celebration on the evening of Wednesday, August 17th. It’s an entertaining cooking demo and Dinner featuring the dishes prepared in the cooking demonstration. The recipes are from the new Melissa’s Hatch Pepper Cookbook. Chef Marco is our guest stirring up all the spicy specifics.

“The Steven Kent Winery was started in 1996 with one mission: to make Cabernet in the Livermore Valley that rivals in quality the greatest red wines made anywhere in the world. By the turn of the last century, Livermore Valley was already far ahead of its Napa Valley neighbor in specializing in the Bordeaux varieties. The goal at Steven Kent is to carry on that tradition. Steven Kent Mirassou (6th generation winemaker) joins us to pull the cork on all that is The Steven Kent Winery.”

Our own Chef Andrew Gruel the Founder of Big Parm (New Jersey-style pizza), Two Birds and the soon to launch, full-service Calico Fish House (in Huntington Beach) provides another timely and informative “Ask the Chef” segment where Chef Andrew responds to listeners thoughtful inquiries. Chicken seems to be the current “it” protein and continuing to grow in popularity. Crispy chicken sandwiches have maintained their appeal especially at fast casual establishments. New variations are still being introduced with eager anticipation and great fanfare. Chef Andrew talks cluck and also offers some practical tips for safely handling raw chicken at home.

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 Voice of OC’s well-informed food columnist. She reports industry news, current events and trends. The column publishes every other Friday.

Anne Marie joins us in-studio to talk about her recent evening at possibly the ultimate Orange County dining experience at 21 Royal at The Disneyland Resort with 11 other foodie guests. Additionally we’ll highlight some of her recent columns and preview her upcoming August 12th column.

“Imagine hosting an extraordinary dinner party for 12 guests in the heart of Disneyland Park, in a private residence once envisioned by Walt and Lillian Disney as a secluded family retreat and a luxurious oasis in which to host celebrities and dignitaries. Some five decades later, the Disneys’ vision has been realized in this one-of-a-kind and truly unforgettable epicurean experience at 21 Royal.”

Anne Marie will then update us on the expansion plans of master mixologist Gaby Dion of Mixing Glass in Costa Mesa and preview her next column including the expansion of the Culinary Lab. Anne Marie is also talking something new in burgers with the launch of Ojai Burger in Orange.

Marco Zapien of Zapiens Salsa Grill and Taqueria

Every year Chef Marco Zapien of Zapien’s Salsa Grill and Taqueria in Pico Rivera goes all out to celebrate the short Hatch Pepper season. First up for the festivities is Chef Marco’s Hatch Pepper Tailgate Celebration on the evening of Wednesday, August 17th. It’s an entertaining and interactive cooking demo and Dinner featuring the dishes prepared in the cooking demonstration. The recipes are from the new Melissa’s Hatch Pepper Cookbook. Chef Marco is our guest serving all the spicy specifics.

The Drink of the Day is a Hatch Pepper and Pink Pineapple Agua FrescaRITA. The Dinner Menu includes Hatch Barbecue Pulled Pork Sliders, Hatch Pozole Tostada, Hatch Tacos de Papas, Hatch Pepper Big Game Chili, Hatch Coctel de Camaron, Melissa’s Costa Azul Glazed Chicken Wings and, for Dessert, Hatch Pepper and Cream Cheese Crepes with Rum Caramel Sauce.

The evening is $80 per guest and reservations are needed.

Michael Rossi of the Ranch Restaurant and Saloon

We’ve followed the career of acclaimed Executive Chef Michael Rossi since his days as Chef de Cuisine with Chef Andrew Sutton (Culinary Director for Disneyland Resort) at Napa Rose at Disney’s Grand Californian. Most recently Chef Rossi was the founding Executive Chef of The Ranch in Anaheim and demonstrated that a premium steakhouse could also be a distinguished, destination fine-dining restaurant.

Last year Chef Michael and his brother, David (an accomplished pastry chef), formed a partnership (Gateway) with Ed and Gabbi Patrick (Gabbi’s and Chaak) to develop and manage restaurants. The first venture is a reworking of Zeytoon in Laguna Beach. Added is rooftop dining and a wine bar.

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

Steven Kent Mirassou of the Lineage Collection

The Steven Kent Winery was started in 1996 with one mission: to make Cabernet in the Livermore Valley that rivals in quality the greatest red wines made anywhere in the world.”

“By the turn of the last century, Livermore Valley was already far ahead of its Napa Valley neighbor in specializing in the Bordeaux varieties. The goal at Steven Kent is to carry on that tradition.” Steven Kent Mirassou joins us to pull the cork on all that is The Steven Kent Winery.

“Steven Kent Mirassou is the 6th-generation winemaker for The Lineage Collection located in the Livermore Valley. Steven has been making wine for his four separate brands since 1996 and regards his growing area as one of the finest in the world for Bordeaux varieties. Though Steven started out making Cabernet Sauvignon, he fell in love with the Loire Valley version of Cabernet Franc in the early 2000s. He regards this grape to be the sexiest, most alluring, most complex in the world.”

“The fact that the Livermore Valley is one of the finest areas in California to grow this grape makes the marriage between variety and obsession much more likely to succeed at a world-class quality level. L’Autre Côte is a Cabernet Franc brand whose mission is to make single-vineyard wines from great sites that create emotional connections between the winemaker and the wine drinker and that highlight the unequaled elegance and complexity of this grape.”

The best wines are balanced wines that reveal the site, the variety, and the winemaking vision in a way that makes our wines memorable. We create wines that celebrate the lushness of California while maintaining a more acid-driven, tannic style that speaks of the Old World.”

“Steven Kent Winery wines are aged in 100% French oak barrels. The percentage of new oak to once or second-used barrel is dependent upon how much organoleptic contribution they think the wines need from wood. Generally, they use only 50-60% new barrel, believing that the aromas and flavors of fruit are much more delicious than those derived from wood.”

“Steven Kent Winery blends are often elaborate, and they are made as early in the aging process as possible. They have found that the best, most complex and delicious blends are those that have ample time for each individual variety to marry harmoniously with its mates.”

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

Our own Chef Andrew Gruel the Founder of Big Parm (New Jersey-style pizza), Two Birds and the soon to launch, full-service Calico Fish House (in Huntington Beach on PCH) provides another timely and informative “Ask the Chef” segment where Chef Andrew responds to listeners thoughtful inquiries.

Chicken seems to be the current “it” protein and is continuing to grow in popularity. Crispy chicken sandwiches have maintained their appeal, too, especially at popular fast casual establishments. New variations are still being introduced with eager anticipation and great fanfare. Chef Andrew talks cluck and also offers some practical tips for safely handling raw chicken at home.

Podcasts

Segment One: Show Preview with Executive Producer & Co-Host Andy Harris
Segment Two: Anne Marie Panoringan, The Voice of OC’s Food Columnist Part One
Segment Three: Anne Marie Panoringan, The Voice of OC’s Food Columnist Part Two
Segment Four: Chef Marco Zapien, Hatch Pepper Tailgate Celebration at Zapien’s Salsa Grill
Segment Five: Chef Michael Rossi, Partner, Zeytoon, Laguna Beach
Segment Six: Steven Kent Mirassou, Steven Kent Winery, Livermore Part One
Segment Seven: Steven Kent Mirassou, Steven Kent Winery, Livermore Part Two
Segment Eight: “Ask the Chef” with Co-Host Chef Andrew Gruel of Calico Fish House