Show 296, November 3, 2018: Show Preview with Co-Hosts Andy Harris and Chef Andrew Gruel

Ruby Princess arriving in Cabo San Lucus, Baja CaliforniaThanks for all the good wishes conveyed in connection with our 6th Anniversary Show last week celebrated on Princess Cruises’ Ruby Princess. We greatly appreciate your listenership over the years and the support of our invaluable sponsors especially Melissa’s World Variety Produce and West Coast Prime Meats (our loyal, Presenting Sponsors since the first broadcast.)

Now a tempting preview of Saturday’s enticing 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…

What’s a destination resort and casino without creative libations? Pechanga Resort & Casino in Temecula wine country has recently brought on staff a Property Mixologist with a background at high-volume Las Vegas establishments. He’s Nick Hirsch, and he’s shaking it up just for us.

As we bid farewell to the 2018 MLB season diehard baseball fan and Cannery Seafood of the Pacific and El Cholo restaurants owner Ron Salisbury is in the on-deck circle, preparing for his series of dinners with baseball greats that takes the field on November 6th. The 15th annual Hot Stove League Dinner Series, named for the long winter months of the offseason when baseball fans gather around hot stoves to discuss their favorite teams and players, is being co-sponsored by Cannery Seafood of the Pacific and Angels Chairman Dennis KuhlColby Reedy, the long-time Associate General Manager at The Cannery, joins us with all the details.

In 2003 the Pfaff Family arrived in Oregon on the plot that was to become Left Coast Cellars. In those early years there were just 35 acres of vines and a scruffy, prefabricated cottage. Nevertheless, the sweeping vistas, the canopies of 400 year-old oaks, and wild herons on the lake spoke of unimaginable potential. Since then, in fits and starts, The Pfaff Family has worked to bring out the magic inherent in this land. The youngest son, Taylor, is the CEO. He pulls the cork on Left Coast Estate for us.

For the end of the year there is always the dilemma of what respectable wines to pair with the culinary delights of the various Holiday tables. We’re also looking for quality wines as gifts yet we don’t want to break the bank. To the rescue comes our resident wine authority, Kyle Meyer of Wine Exchange. He has the first installment of his annual best picks for quality and value for the Holidays. Let’s pop the cork on this one…

The Holidays are fast approaching and it’s time for the return of our “Ask the Chef” segment with our own resident cooking authority, Chef Andrew Gruel. Chef Andrew provides a bevy of his always reliable best tips for stress-free Holiday entertaining. There is much more than turkey on the Holiday table

There are more high seas adventures to share from our 5-day voyage to Cabo San Lucas aboard Princess Cruises’ Ruby Princess celebrating the 6-year Anniversary of the “SoCal Restaurant Show” on AM 830 KLAA. Executive Producer Andy Harris will highlight notable shore excursions in Cabo San Lucas (including the not-to-be-missed Cabo Dolphin Center) and also recount a meaningful example of exemplary customer service aboard Ruby Princess.

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

Play

Show 288, September 1, 2018: Executive Chef Ryan Evans, Levy Restaurants at Dodger Stadium

Ryan EvansIt may be “Time for Dodger Baseball” but a big attraction at Dodger Stadium for home games is always the tempting variety of food and beverage items. Executive Chef Ryan Evans of Levy Restaurants is in his 2nd season with The Dodgers.

Chef Ryan’s theme for 2018 is “flavors of the city.” As baseball season is drawing to a close we’ll find out from Chef Ryan what the big hits have been on the Chavez Ravine menu this year.

During the season Chef Ryan periodically posts attention-grabbing, limited time specials on Instagram @dodgerstadiumfood.

Probably the most Instagramable new food item is the Cheeto-Lote. It’s roasted sweet corn rubbed with chipotle lime mayo and dusted with Flamin’ Hot Cheetos and cotija cheese.

In the very exclusive Lexus Dugout Club there is more of an emphasis on appealing vegetarian options in addition to the bevy of meat-centric offerings. Look for a great selection of grilled veggies on the daily changing menu. Also lots of exotic fruit options (Dragon Fruit) including Melissa’s Watermelon Lollipops.

Play

Show 285, August 11, 2018: Show Preview with Co-Host Andy Harris

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…

When we last spoke with Owner/Chefs Ori Menashe and Genevieve Gergis they had recently opened Bestia (2012) in DTLA’s emerging Arts District. Flash forward to the recent opening of their Bavel, also in the Arts District. It’s Middle Eastern flavors with influences from Israel, Morocco, Turkey and Egypt. We pull them both from the active Bavel kitchen for a chat.

Eat your heart out Long Beach! DINE LBC – Long Beach Restaurant Week is on through August 12, 2018. Experience cuisine that delights the palate and defines the art of dining in Long Beach. Held annually, Dine LBC features value-oriented two or three course menus from dozens of Long Beach’s best restaurants in twelve unique neighborhoods throughout the city. The Federal Bar on Pine Avenue in Downtown Long Beach is one of the participating restaurants in DINE LBC. We’ll meet new Chef Tia Baker (ex-Sol Cocina) and talk about the elevated fare at The Federal Bar. New Happy Hour menu, too.

Brennan’s in Marina del Rey has been a friendly, locals’ institution in the area since 1972. It is known for their Thursday night Turtle Racing and potent libations. It was never about the food. In recent years it had become pretty divey. The Artisanal Brewers Collective came to the rescue last year and after a lengthy, top-to-bottom restoration reopened Brennan’s in time for St. Patrick’s Day 2018. The food is now something to talk about (including Vegan specialties) as well as the potent libations. Proprietor Tony Yanow (Golden Road Brewing’s Co-Founder) is our guest

Hatch Chiles, grown only in the Hatch Valley and along the Rio Grande river of New Mexico, are considered by chile aficionados to be the best peppers in the world. Hatch is the premium growing area for New Mexico chiles. Hatch, New Mexico is not only the Chile capital of the USA but also of the World. The ultimate chile, these chiles are only available from New Mexico in a short, six-week window every year (between August and September.) Our resident produce authority, Robert Schueller of Melissa’s, joins us with all the spicy details.

Food journalist Farley Elliott is the Senior Editor for Eater LA He typically contributes six pieces a day, five days a week to this very widely read on-line magazine and newsletter. He’s part of a panel, PR Bootcamp for Restaurants : In Memory of Fifi Chao” that will be part of the upcoming Western Foodservice & Hospitality Expo on August 19th at the L.A. Convention Center. We’ll chat about the panel and the latest news on the L.A. dining scene with Farley.

Chef Andrew Gruel, the founder of The Slapfish Restaurant Group, joins us with another installment of Ask the Chef.” What’s the secret of drool-worthy Crab Cakes? What’s the tastiest crab to use? How does Maryland’s Old Bay Seasoning impact this ? We’ll find out from Chef Andrew with the promise of no added filler.

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

Play

Show 285, August 11, 2018: Robert Schueller, Mellissa’s “Prince of Produce”, Hatch Chile Season

Robert Schueller of Melissa's World Variety Produce in the AM830 KLAA StudioHatch Chiles, grown only in the Hatch Valley and near the Rio Grande river of New Mexico, are considered by chile aficionados to be the best peppers in the world. Hatch is the premium growing area for New Mexico chiles. Hatch, New Mexico is not only the chile capital of the US but also of the World. Hatch Chiles have been growing in this region for over 135 years, developed by New Mexico State University.

The ultimate chile, these chiles are only available from New Mexico in a short, six- week window every year (between August and September.) Unusually Hatch Chiles are available in mild, medium, hot and extra hot varieties.

Aficionados generally buy the chiles in bulk by the case (typical case is 25 lbs.) and store the chiles in their freezers, assuring use of these chiles year-round. The chiles can be frozen, roasted up to 2 years. Freeze with or without roasted skin and seeds. The chiles tend to get warmer in heat when you freeze with veins and seeds before storage.

Hatch Chiles have a meaty flesh and mild-medium heat making them ideal for use in Chile Con Queso, Chile Rellenos, and Chile Verde. But it doesn’t just stop there. You can also try roasting and using them in salads, soups, stews, dips, and sandwiches. For even more great ideas on how to use this incredible chile, purchase a copy of the genuinely useful Melissa’s Hatch Chile Cookbook.

Our resident produce authority, Robert Schueller of Melissa’s, joins us with all the spicy details.

Play

August 11: Bavel, The Federal Bar, Brennan’s Pub, Melissa’s Hatch Chiles, Farley Elliott of Eater LA

Podcasts

Segment One: Show Preview with Co-Host Andy Harris
Segment Two: Owner / Chefs Ori Menashe and Genevieve Gergis, Bavel, DTLA’s Arts District
Segment Three: Chef Tia Baker, The Federal Bar, Long Beach
Segment Four: Tony Yanow, Brennan’s in Marina del Rey, Artisanal Brewers Collective
Segment Five: Robert Schueller, Mellissa’s “Prince of Produce”, Hatch Chile Season
Segment Six: Farley Elliott, Senior Editor, Eater LA Part One
Segment Seven: Farley Elliott, Senior Editor, Eater LA Part Two
Segment Eight: Chef Andrew Gruel, Founder, Slapfish Restaurant Group

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…

When we last spoke with Owner/Chefs Ori Menashe and Genevieve Gergis they had recently opened Bestia (2012) in DTLA’s emerging Arts District. Flash forward to the recent opening of their Bavel, also in the Arts District. It’s Middle Eastern flavors with influences from Israel, Morocco, Turkey and Egypt. We pull then both from the active Bavel kitchen for a chat.

Eat your heart out Long Beach ! DINE LBC – Long Beach Restaurant Week is on through August 12, 2018. Experience cuisine that delights the palate and defines the art of dining in Long Beach. Held annually, Dine LBC features value-oriented two or three course menus from dozens of Long Beach’s best restaurants in twelve unique neighborhoods throughout the city. The Federal Bar on Pine Avenue in Downtown Long Beach is one of the participating restaurants in DINE LBC. We’ll meet new Chef Tia Baker (ex-Sol Cocina) and talk about the elevated fare at The Federal Bar. New Happy Hour menu, too.

Brennan’s in Marina del Rey has been a friendly, locals’ institution in the area since 1972. It is known for their Thursday night Turtle Racing and potent libations. It was never about the food. In recent years it had become pretty divey. The Artisanal Brewers Collective came to the rescue last year and after a lengthy, top-to-bottom restoration reopened Brennan’s in time for St. Patrick’s Day 2018. The food is now something to talk about (including Vegan specialties) as well as the potent libations. Proprietor Tony Yanow (ex-Golden Road Brewing) is our guest.

Hatch Chiles, grown only in the Hatch Valley and along the Rio Grande river of New Mexico, are considered by chile aficionados to be the best peppers in the world. Hatch is the premium growing area for New Mexico chiles. Hatch, New Mexico is not only the Chile capital of the US but also of the World The ultimate chile, these chiles are only available from New Mexico in a short, six-week window every year (between August and September.) Our resident produce authority, Robert Schueller of Melissa’s, joins us with all the spicy details.

Food journalist Farley Elliott is the Senior Editor for Eater L.A. He contributes six pieces a day, five days a week to this very widely read on-line magazine and newsletter. He’s part of a panel, “PR Bootcamp for Restaurants: In Memory of Fifi Chao” that will be part of the upcoming Western Foodservice & Hospitality Expo on August 19th at the L.A. Convention Center. We’ll chat about the panel and the latest news on the L.A. dining scene with Farley.

Chef Andrew Gruel, the founder of The Slapfish Restaurant Group, joins us with another installment of “Ask the Chef.” What’s the secret of drool-worthy Crab Cakes? What’s the tastiest crab to use? How does Maryland’s Old Bay Seasoning impact this ? We’ll find out from Chef Andrew with the promise of no added filler.

Executive Chef Ori Menashe and Pastry Chef Genevieve Gergis of BestiaWhen we last spoke with Owner/Chefs Ori Menashe and Genevieve Gergis they had recently opened Bestia (2012) in DTLA’s emerging Arts District. Flash forward to the recent opening of their long-in-the-works Bavel (buh-vel), also in the Arts District. It’s Middle Eastern flavors with influences from Israel, Morocco, Turkey and Egypt.

“Bavel, in Downtown Los Angeles’ Arts District, is a Middle Eastern restaurant from Chefs Ori Menashe and Genevieve Gergis. With family roots in Israel, Morocco, Turkey, and Egypt, Ori and Genevieve have always wanted to open a restaurant that showcases the cuisines of their family lineages, bringing together the flavors and dishes they grew up with.”

With a background in the field of interior design, Genevieve played a key role in the design of both Bestia and Bavel.

“Bavel – Stems from the story of Babel, from the original Old Testament. The Hebrew letters ‘b’ – bet, and ‘v’ – vet, both look the same, except that bet has a dot in the center of it. It is theorized that when the Old Testament was translated, it was not transcribed properly and Bavel turned into Babel.”

“The name is pronounced how it was originally written – Bavel (buh-vel). The story of Bavel is from a time when the Middle East was one. The people of Babylon came together to build a tower to heaven but God did not want them to succeed. In turn, he gave the people different languages so they could no longer communicate and work together.”

“When we read this story, we liked the word Bavel, because it was written during a time when everything was one – Bavel is not specific to any one region.”

We pull then both from the bustling Bavel kitchen for a chat.

Tia BakerEat your heart out Long Beach! DINE LBC – Long Beach Restaurant Week is on through August 12, 2018. Experience cuisine that delights the palate and defines the art of dining in Long Beach. Held annually, Dine LBC features value-oriented two or three course menus from dozens of Long Beach’s best restaurants in twelve unique neighborhoods throughout the city.

The Federal Bar on Pine Avenue in Downtown Long Beach is one of the participating restaurants in DINE LBC. We’ll meet new Chef Tia Baker (ex-Sol Cocina) and talk about the elevated fare at The Federal Bar. New Happy Hour menu, too.

“Passing through the double doors into the main hall of this 1920’s Beaux-arts style building is just the beginning of the Federal experience. Your gaze will draw up into our three-story restaurant that doubles as an event space that can accommodate up 600 patrons, featuring two full-service bars, hand-painted beamed ceilings, towering columns, high windows that provide grand natural lighting, and an attached outside patio.”

The DINE LBC menu for $35 per person is three courses with choices for each course. Selections for the Mains include Pine Street Bouillabaisse, Meatloaf Sundae, Investors Pasta and Chefs Fish of the Day.

Tony YanowBrennan’s in Marina del Rey has been a friendly, locals’ institution in the area since 1972. It is particularly known for their Thursday night Turtle Racing and potent libations. It was never about the food. In recent years it had become pretty divey.

The Artisanal Brewers Collective came to the rescue last year and after a lengthy, top-to-bottom restoration reopened Brennan’s in time for St. Patrick’s Day 2018. The food is now something to talk about (including Vegan specialties) as well as the potent libations. Happily the turtle racing is back twice a month on the traditional Thursday evenings.

“Combining the traditions of the past with a few new ideas, Brennan’s strives to be the premier beach city restaurant for entertaining visitors, grabbing a drink with friends for the game or dining with your loved ones. We promote the improvement of our community and the people in it. We pride ourselves on presenting a menu and environment for locals, visitors and everything in between. Best of all, we do it with the perfect pint, one turtle race at a time!”

Proprietor Tony Yanow (ex-Golden Road Brewing) is our guest.

Robert Schueller of Melissa's World Variety Produce in the AM830 KLAA StudioHatch Chiles, grown only in the Hatch Valley and near the Rio Grande river of New Mexico, are considered by chile aficionados to be the best peppers in the world. Hatch is the premium growing area for New Mexico chiles. Hatch, New Mexico is not only the chile capital of the US but also of the World. Hatch Chiles have been growing in this region for over 135 years, developed by New Mexico State University.

The ultimate chile, these chiles are only available from New Mexico in a short, six- week window every year (between August and September.) Unusually Hatch Chiles are available in mild, medium, hot and extra hot varieties.

Aficionados generally buy the chiles in bulk by the case (typical case is 25 lbs.) and store the chiles in their freezers, assuring use of these chiles year-round. The chiles can be frozen, roasted up to 2 years. Freeze with or without roasted skin and seeds. The chiles tend to get warmer in heat when you freeze with veins and seeds before storage.

Hatch Chiles have a meaty flesh and mild-medium heat making them ideal for use in Chile Con Queso, Chile Rellenos, and Chile Verde. But it doesn’t just stop there. You can also try roasting and using them in salads, soups, stews, dips, and sandwiches. For even more great ideas on how to use this incredible chile, purchase a copy of the genuinely useful Melissa’s Hatch Chile Cookbook

Our resident produce authority, Robert Schueller of Melissa’s, joins us with all the spicy details.

Farley ElliottFood journalist Farley Elliott is the Senior Editor for Eater LA He contributes six pieces a day, five days a week to this very widely read on-line magazine and newsletter. He also graciously responds to readers’ feedback.

Farley is part of an upcoming panel, PR Bootcamp for Restaurants : In Memory of Fifi Chao” that will a program at the upcoming Western Foodservice & Hospitality Expo on August 19th at the L.A. Convention Center. We’ll chat about the panel and the latest news of the L.A. dining scene with Farley.

We’ll be talking about the closing (at year’s end) of Santa Monica’s trend-setting, Italian fine-dining restaurant, Valentino, and some eagerly anticipated restaurant openings on the horizon for the balance of the year.

Andy Harris and Andrew Gruel at Cabana 14 at the Cove at Pechanga Resort and CasinoChef Andrew Gruel, the founder of The Slapfish Restaurant Group, joins us with another installment of Ask the Chef.”

What’s the secret of drool-worthy Crab Cakes? What’s the tastiest crab to use? How does Maryland’s Old Bay Seasoning impact this? We’ll find out from Chef Andrew with the promise of no added filler.

Podcasts

Segment One: Show Preview with Co-Host Andy Harris
Segment Two: Owner / Chefs Ori Menashe and Genevieve Gergis, Bavel, DTLA’s Arts District
Segment Three: Chef Tia Baker, The Federal Bar, Long Beach
Segment Four: Tony Yanow, Brennan’s in Marina del Rey, Artisanal Brewers Collective
Segment Five: Robert Schueller, Mellissa’s “Prince of Produce”, Hatch Chile Season
Segment Six: Farley Elliott, Senior Editor, Eater LA Part One
Segment Seven: Farley Elliott, Senior Editor, Eater LA Part Two
Segment Eight: Chef Andrew Gruel, Founder, Slapfish Restaurant Group

Show 283, July 28, 2018: Melissa’s Robert Schueller, Variety Summer Grapes

Melissa's Robert Schueller at the SoCal Restaurant Show 5th AnniversaryIt’s a great time to chat about cool and refreshing Summer fruits with our resident produce authority, The Prince of Produce, Robert Schueller of Melissa’s World Variety Produce. Variety Summer California Grapes are trending.

A late-season variety grape with an extremely high sugar content, the Candy Sweets® name describes its great flavor! Though petite in size, this amber-green seedless grape has a big taste that makes it an excellent kids snack or lunchbox favorite. Serve a bunch or two on a party platter; this grape’s firm, crunchy texture and sweetness plays well against any extra sharp cheese. Choose grapes that are firm, with no bruises, decay or shatter (loose grapes that have fallen off the stem). Vine stems should to be green and pliable, never dried out.

Robert provides us with a great tip on enjoying these seasonal grapes for a longer period than the short time they are available fresh. Surprisingly they freeze well. Freeze them as whole clusters for best results.

Also the incredible Hatch Chile season will launch the first week in August. These flavorful peppers are exclusively grown in the Mesilla Valley of New Mexico and are only available annually for a short season in August and part of September. They are considered by discriminating chile aficionados to be the best peppers in the world. We’ll get a fiery preview. More on Hatch Chiles and where to find a local store roasting on the upcoming August 11th show.

Play

Show 280, July 7, 2018: Show Preview with Co-Host Andy Harris

Golden Road Mango Cart beer paired with Fish and ChipsWe’re still celebrating the 4th Of July so you’re cordially invited. For today’s show we’re at the Golden Road Pub OC at the Anaheim Golden Road Production Brewery located right across E. Orangewood Avenue from the south entrance to our home at Angel Stadium. At least 35 rotating styles of premium craft beer on tap to sip and savor. Hoppy 4th to all! (That’s a touch of beer humor…) Salud!

Now an engaging preview of this Saturday’s properly effervescent 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…

It’s now officially Summer and the best of the Summer crop of fresh fruits is now readily available. It’s a bounty of everything from juicy grapes to ripe figs. Our resident produce authority, Robert Schueller of Melissa’s, joins us with an update. Robert is also on stage twice at the Culinary Arts Pavilion in the OC Promenade Building Opening Day at the OC Fair on Friday, July 13th.

One of our favorite OC-based food, libation and travel writers is Anne Marie Panoringan. She recently spent 48 intense hours in the Santa Ynez Valley researching a few of the best picks in food, beverages, attractions and accommodations for a travel piece in the special Summer Travel issue of OC Weekly. Anne Marie graciously shares some of her exclusive finds with us.

Viceland’s “Beerland” just concluded it’s third season of 6 new episodes. This Season Megan Gill, Golden Road Brewing’s Co-Founder, traveled to New Orleans, Canada, San Diego, Pittsburgh and West Texas to find the best-of-the-best home brewers in each area. Then, in the Finale at Golden Road’s production brewery in Anaheim, a team of distinguished judges and Meg tasted the five styles and then decided the winner from among the five geographic finalists. We’re chatting with the winning home brewer. 100 barrels of the winning style were brewed for distribution by Golden Road festively packaged in a special and colorful 19.2 ounce can.

Chef Adam Levoe started with Golden Road cooking at their original Pub in the lagship Los Angeles (Atwater Village) Brewery in 2011. He’s also notably a serious home brewer. Adam’s domain has grown right along with Golden Road Brewing and he now serves as the Director of Restaurant Operations. We’re breaking bread with Chef Adam.

The Meatheads (Terry and Jay) are our resident, well-informed protein experts from West Coast Prime Meats. Jay Henderson joins us to talk about all the hoopla concerning grass-finished and grass-fed beef. How does this differ from grain-fed beef? What’s the flavor profile? What should you know?

We’re initiating a new monthly segment on the “SoCal Restaurant Show” called “Ask the Brewer.” To embark on this we’re delighted to have Golden Road’s highly accomplished Brewmaster, Victor Novak, and Anaheim Head Brewer Steven Torres with us. Beer pairs really well with food. Victor and Steven will provide us with a tall stein of refreshing “Beer Pairing 101.”

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

Play

Show 280, July 7, 2018: Robert Schueller, Melissa’s Prince of Produce

Robert Schueller of Melissa's World Variety Produce in the AM830 KLAA StudioIt’s now officially Summer and the best of the Summer crop of fresh fruits is now readily available. It’s everything from juicy grapes to ripe figs. Our resident produce authority, Robert Schueller of Melissa’s, joins us with a bumper crop of an update.

Robert is also on stage at the Culinary Arts Pavilion in the OC Promenade Building Opening Day at the OC Fair on Friday, July 13th at 1:00 p.m. with the “Exciting Peppers” presentation and again at 3:00 p.m. with his “Produce Trends and New Products” presentation.

The Best in Season right now with fruit is Figs, Lychees, Organic Plum Bites, Organic Drinking Coconuts, Cherimoyas and Variety Grapes.

New from Melissa’s is their Drinking Coconut. Why bother with a bottle or a can when Mother Nature herself has already created the perfect beverage—coconut water—and the perfect vessel—the coconut itself! Grown on an organic farm in Thailand, these coconuts have everything you could want and more.

First, there’s the water. It’s sweet, refreshing and totally thirst-quenching, with a freshness you just can’t find in packaged products. It’s also an excellent source of electrolytes, including potassium. In addition to the great flavor, it couldn’t be any easier to enjoy. The coconut comes with its own straw (just look under the coconut!), has an easy-open pop-top (no more machetes!), and sits on a recyclable cardboard band, so you can set it down on a table (no rolling around!). This absolutely delicious coconut really has it all.

Play

July 7: Live from Golden Road Brewing in Anaheim!

Podcasts

Segment One: Show Preview with Co-Host Andy Harris
Segment Two: Robert Schueller, Melissa’s Prince of Produce
Segment Three: Food, Libation & Travel Journalist Anne Marie Panoringan
Segment Four: Mark Oberle of Mediocrity Mead and Beekeeper Andrew Segina, San Diego
Segment Five: Adam Levoe, Director of Restaurant Operations, Golden Road Brewing
Segment Six: Jay Henderson, West Coast Prime Meats, representing The Meatheads
Segment Seven: Victor Novak, Brewmaster & Steven Torres, Anaheim Head Brewer, Golden Road Brewing Part One
Segment Eight: Victor Novak, Brewmaster & Steven Torres, Anaheim Head Brewer, Golden Road Brewing Part Two

We’re still celebrating the 4th Of July so you’re cordially invited. This Saturday morning we’re at the Golden Road Pub OC at the Anaheim Golden Road Production Brewery located right across E. Orangewood Avenue from the south entrance to our home at Angel Stadium. At least 35 rotating styles of premium craft beer on tap to sip and savor. Hoppy 4th to all! (That’s a touch of beer humor…) Salud!

Now an engaging preview of this Saturday’s properly effervescent 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…

It’s now officially Summer and the best of the Summer crop of fresh fruits is now readily available. It’s a bounty of everything from juicy grapes to ripe figs. Our resident produce authority, Robert Schueller of Melissa’s, joins us with an update. Robert is also on stage at the Culinary Arts Pavilion in the OC Promenade Building Opening Day at the OC Fair on Friday, July 13th.

One of our favorite OC-based food, libation and travel writers is Anne Marie Panoringan. She recently spent 48 intense hours in the Santa Ynez Valley researching a few of the best picks in food, beverages, attractions and accommodations for a travel piece in the special Summer Travel issue of OC Weekly. Anne Marie graciously shares some of her exclusive finds with us.

Viceland’s “Beerland” just concluded it’s third season of 6 new episodes. This Season Megan Gill, Golden Road Brewing’s Co-Founder, traveled to New Orleans, Canada, San Diego, Pittsburgh and West Texas to find the best-of-the-best home brewers in each area. Then, in the Finale at Golden Road’s production brewery in Anaheim, a team of distinguished judges and Meg tasted the five styles and then decided the winner from among the five geographic finalists. We’re chatting with the winning home brewer. 100 barrels of the winning style were brewed for distribution by Golden Road festively packaged in a special and colorful 19.2 ounce can.

Chef Adam Levoe started with Golden Road cooking at their original Pub in the flagship Los Angeles (Atwater Village) Brewery in 2011. He’s also notably a serious home brewer. Adam’s domain has grown right along with Golden Road Brewing and he now serves as the Director of Restaurant Operations. We’re breaking bread with Chef Adam.

The Meatheads (Terry and Jay) are our resident, well-informed protein experts from West Coast Prime Meats. Jay Henderson joins us to talk about all the hoopla concerning grass-finished and grass-fed beef. How does this differ from grain-fed beef? What’s the flavor profile?

We’re initiating a new monthly segment on the “SoCal Restaurant Show” called “Ask the Brewer.” To embark on this we’re delighted to have Golden Road’s highly accomplished Brewmaster, Victor Novak, and Anaheim Head Brewer Steven Torres with us. Beer pairs really well with food. Victor and Steven will provide us with a tall stein of refreshing “Beer Pairing 101.”

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

Robert Schueller of Melissa's World Variety Produce in the AM830 KLAA StudioIt’s now officially Summer and the best of the Summer crop of fresh fruits is now readily available. It’s everything from juicy grapes to ripe figs. Our resident produce authority, Robert Schueller of Melissa’s, joins us with a bumper crop of an update.

Robert is also on stage at the Culinary Arts Pavilion in the OC Promenade Building Opening Day at the OC Fair on Friday, July 13th at 1:00 p.m. with the “Exciting Peppers” presentation and again at 3:00 p.m. with his “Produce Trends and New Products” presentation.

The Best in Season right now with fruit is Figs, Lychees, Organic Plum Bites, Organic Drinking Coconuts, Cherimoyas and Variety Grapes.

New from Melissa’s is their Drinking Coconut. Why bother with a bottle or a can when Mother Nature herself has already created the perfect beverage—coconut water—and the perfect vessel—the coconut itself! Grown on an organic farm in Thailand, these coconuts have everything you could want and more.

First, there’s the water. It’s sweet, refreshing and totally thirst-quenching, with a freshness you just can’t find in packaged products. It’s also an excellent source of electrolytes, including potassium. In addition to the great flavor, it couldn’t be any easier to enjoy. The coconut comes with its own straw (just look under the coconut!), has an easy-open pop-top (no more machetes!), and sits on a recyclable cardboard band, so you can set it down on a table (no rolling around!). This absolutely delicious coconut really has it all.

Anne Marie PanoringanOne of our favorite OC-based food, libation and travel writers is the always on-the-move Anne Marie Panoringan. (Just ask her about Breakfast or Cocktails…)

She recently spent 48 intense hours in the Santa Ynez Valley researching a few of the best picks in food, beverages, attractions and accommodations for a travel piece in the special Summer Travel issue of OC Weekly. Anne Marie graciously shares some of her finds with us along with a few (Off-the-Menu) suggestions that didn’t find their way into print.

We’re highlighting everything from the newly expanded Chumash Casino Resort, to the 7-days a week Happy Hour at The Landsby’s Mad & Vin and then on to breakfast at Los Olivos’ The Bear and Star.

Mark OberleViceland’s “Beerland” just concluded its third season of 6 new episodes. This Season Megan Gill, Golden Road Brewing’s Co-Founder, traveled to New Orleans, Canada, San Diego, Pittsburgh and West Texas to find the best-of-the-best home brewers in each area. Then, in the Finale at Golden Road’s production brewery in Anaheim, a team of distinguished judges and Meg tasted the five styles and then decided the winner from among the five geographic finalists.

We’re chatting with a member of winning home brewers’ team, Mark Oberle. 100 barrels of their winning style, Brother’s Brood Milk Porter Braggot, were brewed for distribution by Golden Road festively packaged in a special and colorful 19.2 ounce can. Braggot is made with 50% honey and 50 % malt. The winning recipe is by Mark Oberle and John Botica.

Mark’s unusual day job is as Owner & Meadmaker at San Diego’s Meadiocrity, one of San Diego’s first meaderies.

Adam LevoeChef Adam Levoe started with Golden Road cooking at their original Pub in the flagship Los Angeles (Atwater Village) Brewery in 2011. He’s also notably a serious home brewer.

Adam’s domain has grown right along with Golden Road Brewing and he now serves as the Director of Restaurant Operations. Golden Road Pubs exist at Atwater Village, Grand Central Market in DTLA, Anaheim, LAX and, now, Sacramento.

The appealing Pub menus also offer Vegan options.

We’re breaking bread with Chef Adam.

Jay HendersonThe Meatheads (Terry and Jay) are our resident, well-informed protein experts from West Coast Prime Meats. Jay Henderson joins us to talk about all the hoopla concerning grass-finished and grass-fed beef. How does this differ from grain-fed beef? What’s the flavor profile?

 

Victor Novak and Steven TorresWe’re initiating a new monthly segment on the “SoCal Restaurant Show” called “Ask the Brewer.” To embark on this we’re delighted to welcome Golden Road’s highly accomplished Brewmaster, Victor Novak, and Anaheim Head Brewer Steven Torres.

Beer pairs really well with food. Victor and Steven will provide us with a tall stein of refreshing “Beer Pairing 101.”

On tap are suggestions for what pairs with Light Lager; Hefeweizen & Belgian Ales; Pale Ales & Session IPAs; Sours & Fruity Beers; IPAs; Red Amber & Brown Ales; and Stouts & Porters.

Podcasts

Segment One: Show Preview with Co-Host Andy Harris
Segment Two: Robert Schueller, Melissa’s Prince of Produce
Segment Three: Food, Libation & Travel Journalist Anne Marie Panoringan
Segment Four: Mark Oberle of Mediocrity Mead and Beekeeper Andrew Segina, San Diego
Segment Five: Adam Levoe, Director of Restaurant Operations, Golden Road Brewing
Segment Six: Jay Henderson, West Coast Prime Meats, representing The Meatheads
Segment Seven: Victor Novak, Brewmaster & Steven Torres, Anaheim Head Brewer, Golden Road Brewing Part One
Segment Eight: Victor Novak, Brewmaster & Steven Torres, Anaheim Head Brewer, Golden Road Brewing Part Two

Show 259, February 3, 2018: Show Preview with Co-Hosts Andy Harris & Chef Andrew Gruel

Thanks to Orange Coast Magazine’s Food and Drink Booze Blog O.C.” for the wonderful piece on the informative wine coverage presented on “The SoCal Restaurant Show.” We invite you to read the posting entitled, “Wine’s Rise in the Orange County Dining Scene” by Valory Reed. We greatly appreciate the kind words. We’re blushing…

Now a captivating preview of this Saturday’s delectable 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 always here with you live every Saturday with a fresh show.

Eclipsing painters and musicians, chefs have emerged as the world’s leading creative professionals—so there’s no better place to turn for insight into the “Big Game Sunday” creative process than the pages of the new book by two-time James Beard Award winners author Karen Page and photographer Andrew Dornenburg, creators of the beloved 400,000-copy bestseller The Flavor Biblenamed one of the ten best cookbooks of the past century by Forbes. Karen is our encore guest.

Our resident produce guru, Robert Schueller of Melissa’s World Variety Produce, is back with us to complete his 2018 “Trends in Produce” insights. This time his observant eye is on specialty vegetables. He’s profiling his Top Ten (based on sales) including everything from organic ginger to watermelon radishes.

Executive Chef Dustin Trani of the iconic J. Trani’s restaurant in San Pedro (established in 1925) represents the 4th generation of Italian cuisine in the Trani Family. He’s a big fan of pristine seafood from Alaska. Chef Justin is featured in a new video from the Alaska Seafood Marketing Institute educating C-CAP students (Careers through Culinary Arts Program) on how to prepare flash frozen, fresh, sustainable Alaska seafood. We’re chilling with Chef Dustin.

Chefs and food stylists Denise Vivaldo and Cindie Flannigan have recently published the 2nd edition of their ground-breaking book The Food Stylist’s Handbook, originally published in 2010. There have been great changes in the industry since the first edition, including the explosion in popularity of food blogging and social media, food videos, and recipe creators working as their own photographers. We’re styling with Chef Denise.

Our always informed Co-Host, Chef Andrew Gruel, encores with his “Ask the Chef” series. Don’t be scared about the possibilities of cooking a whole fish. It’s all about the flavor. Chef Andrew shares the secrets of creating the magic.

All of this and heaping helpings of extra deliciousness on this week’s show!

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