Show 315, March 16, 2019: Chef Debbi Dubbs, A Little Book of Cheese

Debbi DubbsChef Debbi Dubbs previous book, What’s in Your Pantry, was created for her cooking class clients. Her second book, A Little Book of Cheese – A Mouse Eye View of Cheese, offers a practical guide on how to buy and store cheese, basic cheese tasting techniques, and how to create seasonal cheese and charcuteries boards. The highlight is the included content for cooking with cheese. Recipes galore including Fondue Palmiers for your just desserts…

Chef Debbi began with a restaurant background and then went on to own two catering companies and performing private chef services. She managed an upscale gourmet deli for Seal Beach’s popular Spaghettini Restaurant and was also a corporate chef for Melissa’s Produce. Chef Debbi hosts a yearly escorted trip to Cambria and Paso Robles to meet winemakers, farmers, olive oil producers and more artisan food producers.

Chef Debbi is our cheesy guest direct from her organic herb garden.

Play

Show 311, February 16, 2019: Executive Chef Jo-Jo Doyle, Director of Operations, Honda Center, Anaheim

Jo Jo DoyleChef Jo-Jo Doyle is the Executive Chef & Director at Honda Center which celebrated its 25th birthday last year. They, unusually, manage all the food and beverage at Honda Center themselves to maintain quality control.

It’s everything from a giant meatball with al dente pasta to sit-down dining options in the Club Restaurants. Quite the premium wine cellar, too. Gluten-free and healthy snacks, too, from the Melissa’s carts.

We’ll find out what’s new on the menu with Chef Jo-Jo.

Play

Show 311, February 16, 2019: Executive Chef Jo-Jo Doyle, Director of Operations, Honda Center, Anaheim Continues…

Jo Jo DoyleChef Jo-Jo Doyle is the Executive Chef & Director at Honda Center which celebrated its 25th birthday last year. They, unusually, manage all the food and beverage at Honda Center themselves to maintain quality control. It’s everything from a giant meatball with pasta to sit-down dining options in the Club Restaurants. Gluten-free and healthy snacks, too, from the Melissa’s carts.

Honda Center Food & Beverage Highlights :

  • Wine Cellar preserved by Sub-Zero: opened in December 2018 and features over 250 bottles from over 200 winemakers. It is the first of its kind in U.S. arenas. Sommeliers assist guests with bottle purchases that are poured into a decanter and can be enjoyed from their seats. Bottles are available for purchase from suites, in-seat, and at onsite restaurants. Wine is also available by the glass. (Open to guests on the Pacific Premier Club Level.)
  • Specialty Cocktails: Honda Center staff creates a specialty cocktail for each concert that comes to the building. Each one being handcrafted to the audience and themed to the artist/tour. We’ve received great feedback from guests who love to see what we have for each show.
  • Express Eats & The Kitchen: this unique location opened at the beginning of the ’17-’18 hockey season and features quick grab and go options at Express Eats and fresh sharable items at The Kitchen. The most popular item in this area are the three types of loaded fries: chicken, pastrami, and tri-tip.
  • Southern California: This stand is fresh twist on Southern favorites with a SoCal twist! Items like shrimp po’boy burritos, hot chicken sandwiches, and beignets are among the top sellers.

We’ll find out more of what’s new on the menu as we continue our conversation with Chef Jo-Jo.

Play

Show 303, December 22, 2018: Show Preview with Co-Host Andy Harris

Now a mouthwatering preview of Saturday’s tasty show. We’re in the true Holiday spirit…It’s not, with profuse apologies, for dieters. If we’re successful we will always leave you incredibly hungry and thirsty. In our case, and upon careful reflection, that’s probably a pretty good thing… Happy Holidays. Back on the 29th with a fresh show for 2018’s finale. Please join us.

Founded by Chinese-Brazilian brothers Wing Lam, Ed Lee and Mingo Lee, Wahoo’s Fish Taco, a community mainstay and something of a global pop culture phenomenon, has been serving up its eclectic Mexican-Brazilian-Asian menu since 1988. It’s their 30th Anniversary this year. In early October Wahoo’s presented a celebratory dinner (paired with premium Sonoma wines) at the revered James Beard House in Greenwich Village, a singular honor. Riding the wave and joining us is Co-founder, Wing Lam.

What are the “Top 10” Specialty Produce items in 2018? What’s sprouting on the horizon for 2019? We now continue Robert Schueller’s informative report from two weeks ago. More will be revealed by our enthusiastic resident produce authority, Robert Schueller of Melissa’s. We respectfully refer to him as The Prince of Produce. You can call him the Produce Guru for short.

Our esteemed wine expert, Kyle Meyer of Santa Ana’s Wine Exchange joins us for two commentaries. You’ve been seeing them on the wines from Australia and New Zealand for awhile and now screw caps on premium wine are becoming more common on domestic wines for very sound reasons. A cork is perhaps more romantic but it has proven not to be the best closure for wine. Kyle was an early adapter to the joys of Wines from South Africa. There is more to the premium wines of South Africa than Chenin Blanc. We’ll uncork the facts.

It’s the 63rd edition of the proud Rose Bowl Game (“The Granddaddy of All Bowl Games”) tradition that is the Lawry’s Beef Bowl staged over two nights (December 27th and 28th) at the original Lawry’s The Prime Rib on Restaurant Row in Beverly Hills. It’s fanfare and grand pageantry at its best. Beef Bowl historian Todd Erickson plates the spectacle up for us.

Our own Chef Andrew Gruel joins us with another informative “Ask the Chef” segment. With the Holidays upon us it’s great to have a real working chef in our corner always providing handy and practical advice!

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

Play

Show 303, December 22, 2018: Robert Schueller, Melissa’s World Variety Produce, Produce Trends

Robert Schueller of Melissa's World Variety Produce in the AM830 KLAA StudioWhat are the “Top 10” Specialty Produce items in 2018? What’s sprouting on the horizon for 2019? We now continue Robert Schueller’s (Melissa’s World Variety Produce) informative report from two weeks ago.

More will be revealed by our enthusiastic resident produce authority, Robert Schueller of Melissa’s. We respectfully refer to him as The Prince of Produce. You can call him the Produce Guru for short.

We’ve covered Jackfruit and Red Papaya. Number Eight on the Specialty Produce Hit Parade is Chayote Squash which is where we’ll pick the conversation up. It’s actually a fruit and a staple of the Creole kitchen.

What’s Number One ? You need to listen but we’ll hint that it’s a specialty item exclusively grown in Idaho…

Play

December 22: Wing Lam, Melissa’s World Variety Produce, Wine Exchange, Lawry’s Beef Bowl

Podcasts

Segment One: Show Preview with Co-Host Andy Harris
Segment Two: Wing Lam, Co-founder, Wahoo’s Fish Taco, 30th Anniversary
Segment Three: Wing Lam, Co-founder, Wahoo’s Fish Taco, Presenting a Dinner at The James Beard House
Segment Four: Robert Schueller, Melissa’s World Variety Produce, Produce Trends
Segment Five: Kyle Meyer, Wine Exchange, The 411 on screw caps on wine bottles
Segment Six: Kyle Meyer, Wine Exchange, Introduction to the premium wines of South Africa
Segment Seven: 63rd Lawry’s Beef Bowl
Segment Eight: Chef Andrew Gruel, Slapfish Restaurant Group & Co-Host

Now a mouthwatering preview of this Saturday’s tasty show. We’re in the true Holiday spirit…It’s not, with profuse apologies, for dieters. If we’re successful we will always leave you incredibly hungry and thirsty. In our case, and upon careful reflection, that’s probably a pretty good thing… Happy Holidays.

Founded by Chinese-Brazilian brothers Wing Lam, Ed Lee and Mingo Lee, Wahoo’s Fish Taco, a community mainstay and something of a global pop culture phenomenon, has been serving up its eclectic Mexican-Brazilian-Asian menu since 1988. It’s their 30th Anniversary this year. In early October Wahoo’s presented a celebratory dinner (paired with premium Sonoma wines) at the revered James Beard House in Greenwich Village, a singular honor. Riding the wave and joining us is Co-founder, Wing Lam.

What are the “Top 10” Specialty Produce items in 2018? What’s sprouting on the horizon for 2019? We now continue Robert Schueller’s informative report from two weeks ago. More will be revealed by our enthusiastic resident produce authority, Robert Schueller of Melissa’s. We respectfully refer to him as The Prince of Produce. You can call him the Produce Guru for short.

Our esteemed wine expert, Kyle Meyer of Santa Ana’s Wine Exchange joins us for two commentaries. You’ve been seeing them on the wines from Australia and New Zealand for awhile and now screw caps on premium wine are becoming more common on domestic wines for very sound reasons. A cork is perhaps more romantic but it has proven not to be the best closure for wine. Kyle was an early adapter to the joys of Wines from South Africa. There is more to the premium wines of South Africa than Chenin Blanc. We’ll uncork the facts.

It’s the 63rd edition of the proud Rose Bowl Game (“The Granddaddy of All Bowl Games”) tradition that is the Lawry’s Beef Bowl staged over two nights (December 27th and 28th) at the original Lawry’s The Prime Rib on Restaurant Row in Beverly Hills. It’s fanfare and grand pageantry at its best. Beef Bowl historian Todd Erickson plates the spectacle up for us.

Our own Chef Andrew Gruel joins us with another informative “Ask the Chef” segment. With the Holidays upon us it’s great to have a real working chef in our corner always providing handy and practical advice!

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

Wing Lam of Wahoo's Fish TacosFounded by Chinese-Brazilian brothers Wing Lam, Ed Lee and Mingo Lee, Wahoo’s Fish Taco, a community mainstay and global pop culture phenomenon, has been serving up its eclectic Mexican-Brazilian-Asian menu since 1988. It’s their 30th Anniversary this year.

“It was 1988 when we, the Lee brothers, came together to open the first Wahoo’s Tacos in Costa Mesa, California, where the surf and skate industry had gathered.”

“We wanted to create a menu that was a reflection of our unique heritage. From China to Brazil, to Baja with hints of Greece, our bold, fresh flavors come from our memories of growing up in Brazil, surfing in Baja and working in our family’s Chinese restaurant.”

“Our food is true to this experience, worldly and uncommonly delicious. We’ll always offer you the best of where we’ve been to fuel your adventures.”

“At Wahoo’s, we encourage you to nourish yourself with food and experiences that make you feel more alive. So, ride those waves, care for your community, love what you eat every day, and be authentically you. Our family is here to feed yours.”

Ed, Mingo, and Wing

In early October Wahoo’s Fish Taco presented a celebratory dinner (paired with premium Sonoma wines) at the revered James Beard House in Greenwich Village, a singular honor.

“When I first started Wahoo’s 30 years ago, all I wanted to do was create a fun and casual place for fellow surfers to hang out and eat great food. Fast forward to today, it’s an honor and a privilege to present on behalf of Wahoo’s at The James Beard House,” said Wing Lam, co-founder of Wahoo’s Fish Taco. “To be chosen and invited to New York with my brothers is beyond what we could’ve ever imagined.”

“Chefs must be invited in order to host a dinner at The James Beard House,” adds Lam. “We spent our entire careers catering some of the world’s biggest sporting and music events. Hosting dinner at The James Beard House is a testament to our hard work, and we can’t wait to show a brand-new audience what Wahoo’s Fish Taco is all about.

Riding the cresting wave and joining us in-studio is Co-founder, Wing Lam.

Robert Schueller of Melissa's World Variety Produce in the AM830 KLAA StudioWhat are the “Top 10” Specialty Produce items in 2018? What’s sprouting on the horizon for 2019? We now continue Robert Schueller’s (Melissa’s World Variety Produce) informative report from two weeks ago.

More will be revealed by our enthusiastic resident produce authority, Robert Schueller of Melissa’s. We respectfully refer to him as The Prince of Produce. You can call him the Produce Guru for short.

We’ve covered Jackfruit and Red Papaya. Number Eight on the Specialty Produce Hit Parade is Chayote Squash which is where we’ll pick the conversation up. It’s actually a fruit and a staple of the Creole kitchen.

Kyle Meyer of Wine ExchangeOur esteemed wine expert, Kyle Meyer of Santa Ana’s Wine Exchange joins us for two commentaries. You’ve been seeing them on the wines from Australia and New Zealand for awhile and now screw caps on premium wine are becoming more common on domestic wines for very sound reasons.

Wines sealed with screw caps can actually age with grace. A cork is perhaps more romantic but it proven not to be the best closure for wine.

There is also a shortage of premium natural cork worldwide.

Kyle was an early adapter to the joys of wines from South Africa. While known for their whites there is more depth to the premium wines of South Africa than the familiar Chenin Blanc.

We’ll uncork the facts.

Road to the Rose Bowl 50 Years of Lawry's Beef BowlIt’s the 63rd edition of the proud Rose Bowl Game (“The Granddaddy of All Bowl Games”) tradition that is the Lawry’s Beef Bowl staged over two nights (December 27th and 28th) at the original Lawry’s The Prime Rib on Restaurant Row in Beverly Hills. It’s fanfare and grand pageantry at its best.

For the 63rd festivities it’s PAC 12 Champ Washington Huskies battling (with knives & forks) the Big 10’s Ohio State Buckeyes.

Beef Bowl historian Todd Erickson plates the spectacle up for us with a side of creamed spinach.

Andrew Gruel at the AM830 KLAA StudiosOur own Chef Andrew Gruel joins us with another informative “Ask the Chef” segment. With the Holidays upon us it’s great to have a real working chef in our corner providing handy advice!

It’s time to chew on a few significant food and restaurant trends from 2018 and what might be ahead for 2019.

Podcasts

Segment One: Show Preview with Co-Host Andy Harris
Segment Two: Wing Lam, Co-founder, Wahoo’s Fish Taco, 30th Anniversary
Segment Three: Wing Lam, Co-founder, Wahoo’s Fish Taco, Presenting a Dinner at The James Beard House
Segment Four: Robert Schueller, Melissa’s World Variety Produce, Produce Trends
Segment Five: Kyle Meyer, Wine Exchange, The 411 on screw caps on wine bottles
Segment Six: Kyle Meyer, Wine Exchange, Introduction to the premium wines of South Africa
Segment Seven: 63rd Lawry’s Beef Bowl
Segment Eight: Chef Andrew Gruel, Slapfish Restaurant Group & Co-Host

Show 301, December 8, 2018: Robert Schueller, Melissa’s World Variety Produce’s “Prince of Produce”

Melissa's Robert Schueller at the SoCal Restaurant Show 5th Anniversary

What are the “Top 10” Specialty Produce items in 2018? What’s sprouting on the horizon for 2019? We’ll tease that Jackfruit was the tenth most popular specialty produce item for 2018 based on sales.

Robert also shares some fun facts about apples. Did you know Red Delicious and Golden Delicious Apples are only harvested once a year and then kept fresh year-round until needed for sale? Robert explains the secret about how this is all accomplished.

All will be revealed by our enthusiastic resident produce authority, Robert Schueller of Melissa’s.We respectfully refer to him as The Prince of Produce.

This is the first of a two-part, highly informative produce trends segment. Robert is back on December22nd.

Play

Show 298, November 17, 2018: Cookbook Author Extraordinaire Dorie Greenspan, Everyday Dorie – The Way I Cook

Dorie Greenspan and her cookbook Dories CookiesAward-winning author Dorie Greenspan is the recipient of five prestigious James Beard Foundation Awards for her writing. Her newest title (her baker’s dozen effort) is Everyday Dorie – The Way I Cook. It’s her most personal work to date and an incredible friend for the challenged home cook.

In her latest cookbook Dorie’s legion of loyal fans can find the irresistible food she turns to for weekday and weekend meals. These are the meals she makes for friends in Paris, where she has lived for part of the year for more than twenty years, and the ones she prepares in her small New York City kitchen and her rural Connecticut home.

“The recipes, most of which are simple, none of which needs skills beyond basic, turn out food that’s comforting, satisfying and inviting,” she says.

“Whenever I’m cooking, I like to sneak in a little surprise. I love it when there’s something unexpected in a dish, especially when it’s in one we know well.”—From the Introduction

“Greenspan prides herself on being a practical cook. She prefers to use common ingredients found in supermarkets, farmers’ markets, and her pantry and fridge. Often her fresh touches come from the way she appropriates what she has on hand to create a new dish, like Pasta with Cabbage, Winter Squash, and Walnuts, which gets a pert burst from dried cranberries and a splash of cider vinegar.”

Dorie was recently in Los Angeles on her national book tour and the “SoCal Restaurant Show” was fortunate enough to spend an afternoon with Dorie at her Media Reception at Melissa’s. The Melissa’s team of chefs prepared a representative assortment of 9 dishes from the book (from Ricotta Spoonable to Chewy Chocolate Chip Cookies) and Dorie demonstrated some recipes including Sweet and Smoky Roasted Carrots which will be on her Thanksgiving Table.

“These days I have only one rule : There must be dessert! Please follow it.” – Dorie Greenspan. We wholeheartedly agree…

We’re in the home kitchen with Dorie.

Play

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