Show 378, June 20, 2020: Show Preview with Executive Producer & Co-Host Andy Harris

Happy Father’s Day to all the wonderful Dads out there.

Marco Zapien of Zapiens Salsa Grill and TaqueriaCorporate Chef Marco Zapien of Melissa’s is conducting an exciting Virtual Cooking Class on Friday evening, June 26th @ 5:00 p.m. with all the proceeds going to the Illumination Foundation. He’s demonstrating the preparation of Melissa’s Baby Dutch Yellow Potato & Shrimp Paquet. We’re in the Melissa’s kitchen with Chef Marco.

Anne Marie Panoringan is Voice of OC’s well-informed food columnist. She reports industry news, current events and trends. Panoringan’s prior efforts includes writing about food for 8 years at the OC Weekly in which she interviewed more than 330 chefs, restauranteurs and industry professionals for her weekly “On the Line” column. Anne Marie’s work has been recognized by the Orange County Press Club. Since dine-in is now back in Orange County Anne Marie has been making the rounds to observe the “new normal” in dining. She joins us to share how OC restaurants are adapting while creatively surmounting numerous obstacles.

For 15 years, Providence in Hollywood has elevated the standard of modern American seafood restaurants with exemplary service. Newly reopened for dine-in guests can again experience Chef Michael Cimarusti’s award-winning cuisine in the heart of Los Angeles, welcomed by one of L.A.’s legendary hosts, co-owner Donato Poto. Restaurateur Donato Poto is with us to reminisce, celebrate the 15th Anniversary and look to the future.

Our own Chef Andrew Gruel of the Slapfish Restaurant Group provides another timely and informative “Ask the Chef” segment where Chef Andrew responds to listeners thoughtful inquiries. Chef Andrew is updating us on the impact of the Covid-19 crisis in the hospitality field and what we, as diners, can do to support the very survival of restaurants. Dine-in is slowly starting to come back but with a lot of new rules. Alternately Take-Out / Delivery when you can surely helps… It’s Father’s Day so as a proud Dad, Chef Andrew has some thoughts on taking care of Dad on his special day. Bet there are some handy Father’s Day cooking tips along the way, too. Also an update on the favorable pricing of fresh lobster right now. We’ll, of course, “Ask the Chef.”

Locally owned and operated, The Upper West opened its doors in 2010 and not long after its arrival on Pico Boulevard in Santa Monica has emerged as a consistent local favorite.  Upper West’s ever-changing menu draws inspiration from around the world while maintaining eclectic flavors of Chef Nick Shipp’s very own. We pull Chef Nick away from his newly reopened kitchen for a chat.

Palm Springs resident Tara Lazar is the Founder of Foundation 10 Creative, a prominent, and growing, hospitality group in Palm Springs. Over the past decade, Tara has created a small empire of iconic restaurants in the ever-growing travel destination of Palm Springs. Under the F10 family is the prominent brunch hotspot Cheeky’s, the handsomely appointed modern steakhouse Mr. Lyons and their classic cocktail hideaway Seymour’s, a lively and al fresco Italian eatery Birba, and the sleek and serene 34-room boutique hotel, Alcazar. Tarajoins us to talk about the reopening of all the distinctive properties.

All of this and heaping helpings of extra deliciousness (with proper Social Distancing) on this week’s not-to-miss show!

Play

June 20: Marco Zapien, Anne Marie Panoringan, Donato Poto, Upper West, Foundation 10 Creative

Podcasts

Segment One: Show Preview with Executive Producer & Co-Host Andy Harris
Segment Two: Anne Marie Panoringan, Voice of OC’s Food Columnist Part One
Segment Three: Anne Marie Panoringan, Voice of OC’s Food Columnist Part Two
Segment Four: Donato Poto, Co-Proprietor, Providence Restaurant, Hollywood
Segment Five: Chef Andrew Gruel, Co-Host & Slapfish Restaurant Group
Segment Six: Chef Nick Shipp of The Upper West, Santa Monica
Segment Seven: Tara Lazar, Founder, Foundation 10 Creative, Palm Springs Part One
Segment Eight: Tara Lazar, Founder, Foundation 10 Creative, Palm Springs Part Two

Happy Father’s Day to all the wonderful Dads out there.

Marco Zapien of Zapiens Salsa Grill and TaqueriaCorporate Chef Marco Zapien of Melissa’s is conducting an exciting Virtual Cooking Class on Friday evening, June 26th @ 5:00 p.m. with all the proceeds going to the Illumination Foundation. He’s demonstrating the preparation of Melissa’s Baby Dutch Yellow Potato & Shrimp Paquet. We’re in the Melissa’s kitchen with Chef Marco.

Anne Marie Panoringan is Voice of OC’s well-informed food columnist. She reports industry news, current events and trends. Panoringan’s prior efforts includes writing about food for 8 years at the OC Weekly in which she interviewed more than 330 chefs, restauranteurs and industry professionals for her weekly “On the Line” column. Anne Marie’s work has been recognized by the Orange County Press Club. Since dine-in is now back in Orange County Anne Marie has been making the rounds to observe the “new normal” in dining. She joins us to share how OC restaurants are adapting while creatively surmounting numerous obstacles.

For 15 years, Providence in Hollywood has elevated the standard of modern American seafood restaurants with exemplary service. Newly reopened for dine-in guests can again experience Chef Michael Cimarusti’s award-winning cuisine in the heart of Los Angeles, welcomed by one of L.A.’s legendary hosts, co-owner Donato Poto. Restaurateur Donato Poto is with us to reminisce, celebrate the 15th Anniversary and look to the future.

Our own Chef Andrew Gruel of the Slapfish Restaurant Group provides another timely and informative “Ask the Chef” segment where Chef Andrew responds to listeners thoughtful inquiries. Chef Andrew is updating us on the impact of the Covid-19 crisis in the hospitality field and what we, as diners, can do to support the very survival of restaurants. Dine-in is slowly starting to come back but with a lot of new rules. Alternately take-out/delivery when you can surely helps… It’s Father’s Day so as a proud Dad, Chef Andrew has some thoughts on taking care of Dad on his special day. Bet there are some handy Father’s Day cooking tips along the way, too. We’ll, of course, “Ask the Chef.”

Locally owned and operated, The Upper West opened its doors in 2010 and not long after its arrival on Pico Boulevard in Santa Monica has emerged as a consistent local favorite.  Upper West’s ever-changing menu draws inspiration from around the world while maintaining eclectic flavors of Chef Nick Shipp’s very own. We pull Chef Nick away from his newly reopened kitchen for a chat.

Palm Springs resident Tara Lazar is the Founder of Foundation 10 Creative, a prominent, and growing, hospitality group in Palm Springs. Over the past decade, Tara has created a small empire of iconic restaurants in the ever-growing travel destination of Palm Springs. Under the F10 family is the prominent brunch hotspot Cheeky’s, the handsomely appointed modern steakhouse Mr. Lyons and their classic cocktail hideaway Seymour’s, a lively and al fresco Italian eatery Birba, and the sleek and serene 34-room boutique hotel, Alcazar. Tara joins us to talk about the reopening of all the distinctive properties.

All of this and heaping helpings of extra deliciousness (with proper Social Distancing) on this week’s not-to-miss show!

Food Journalist Anne Marie PanoringanAnne Marie Panoringan is Voice of OC’s well-informed food columnist She adroitly reports industry news, current events and trends. Panoringan’s prior work includes writing about food for 8 years at the OC Weekly in which she interviewed more than 330 chefs, restauranteurs and industry professionals for her weekly “On the Line column.” She has been recognized by the Orange County Press Club.”

Since dine-in is back in Orange County Anne Marie has been making the rounds to observe the “new normal” in dining. She joins us to share how OC restaurants are adapting including Bosscat Kitchen & Libations in Newport Beach.

Donato Poto of Providence plus Connie and Ted'sFor 15 years, Providence in Hollywood has elevated the standard of modern American seafood restaurants with exemplary service. Newly reopened for dine-in you can again experience Chef Michael Cimarusti’s award-winning cuisine in the heart of Los Angeles, welcomed by one of L.A.’s legendary hosts, co-owner Donato Poto.

“Chef Cimarusti is completely dedicated to procuring the finest sustainable seafood—from regional coasts and international waters—and treats those ingredients with uncompromising respect and sophisticated technique. “First and foremost, what guides us here is sustainability,” Cimarusti says. “We use only wild-caught, sustainable products, mostly from American waters, and look to highlight their finest qualities.””

Restaurateur Donato Poto is with us to reminisce, celebrate the 15th Anniversary and look to the future.

Chef Andrew Gruel of the Slapfish Restaurant GroupOur own Chef Andrew Gruel of the Slapfish Restaurant Group provides another timely and informative “Ask the Chef” segment where Chef Andrew responds to listeners thoughtful inquiries. Chef Andrew is updating us on the impact of the Covid-19 crisis in the hospitality field and what we, as diners, can do to support the very survival of restaurants. Dine-in is slowly starting to come back but with a lot of new rules. Alternately Take-Out / Delivery when you can surely helps…

It’s Father’s Day so as a proud Dad, Chef Andrew has some thoughts on taking care of Dad on his special day. Bet there are some inspiring Father’s Day cooking tips along the way, too. We’ll, of course, “Ask the Chef.”

Nick Shipp of the Upper WestLocally owned and operated, The Upper West opened its doors in 2010 and not long after its arrival on Pico Boulevard in Santa Monica has emerged as a consistent local favorite.  Upper West’s ever-changing menu draws inspiration from around the world while maintaining eclectic flavors of Chef Nick Shipp’s very own.

“Our dinner menu (currently served Tuesday through Sunday from 3:30 p.m. to 8:30 p.m.) is always evolving and includes ingredients sourced locally from the Santa Monica Farmers Market as well as local farmers such as Weiser Farms, Niman Ranch, Jimenez Family Farm and Harry’s Berries. Our chef, Nick Shipp, has been described by food critics as a “mad scientist, where no two dining experiences are ever alike.”

“Our wall decor changes regularly, as we host one local artist for each season of the year.”

Dine-in has returned at The Upper West. Happy Hour is back, too, with beverages only served Tuesday through Sunday from 5 to 7:00 p.m.

Curbside To-Go continues to be available, too. Menu selections include Food for 2, Family-style Dinners, Large & Small Plates, sandwiches, desserts and libations.

We entice Chef Nick away from his newly reopened kitchen for a chat.

Tara Lazar of Founders 10 CreativePalm Springs resident Tara Lazar is the Founder of Foundation 10 Creative, a prominent, and growing, hospitality group in Palm Springs.

Over the past decade, Tara has created a small empire of iconic restaurants in the ever-growing travel destination of Palm Springs.

Under the F10 family is the locals’ favorite breakfast, lunch and brunch hotspot Cheeky’s, the handsomely appointed modern steakhouse Mr. Lyons and their classic cocktail hideaway Seymour’s, a lively and al fresco Italian eatery Birba and the sleek and serene 34-room boutique hotel, Alcazar.

Initially started as a personal project to entertain and serve friends, F10 Creative has grown into a tight-knit network of some of the best food and beverage offerings in town, and continues to opportunistically expand.

Tara is a Palm Springs native, and after spending time traveling, sampling flavors around the world, she returned home to build Cheeky’s as the first establishment in the F10 line. Tara has been hands-on in every step of the way for each property, from creating the menu and cooking on the line, to designing the atmosphere and touching tables nightly. She now employs almost 200 residents of Palm Springs, and has been an influential voice across staffing, sourcing and serving in the hospitality industry.

Tara joins us to talk about the reopening of all her Palm Springs properties.

Podcasts

Segment One: Show Preview with Executive Producer & Co-Host Andy Harris
Segment Two: Anne Marie Panoringan, Voice of OC’s Food Columnist Part One
Segment Three: Anne Marie Panoringan, Voice of OC’s Food Columnist Part Two
Segment Four: Donato Poto, Co-Proprietor, Providence Restaurant, Hollywood
Segment Five: Chef Andrew Gruel, Co-Host & Slapfish Restaurant Group
Segment Six: Chef Nick Shipp of The Upper West, Santa Monica
Segment Seven: Tara Lazar, Founder, Foundation 10 Creative, Palm Springs Part One
Segment Eight: Tara Lazar, Founder, Foundation 10 Creative, Palm Springs Part Two

Show 366, March 28, 2020: Show Preview with Executive Producer & Co-Host Andy Harris

It’s a disconcerting and confusing time for all of us and our “SoCal Restaurant Show” mission, until the Covid-19 crisis is abated, is to provide reliable and genuinely useful information on how the restaurant business is coping with the rapidly evolving events. With an emphasis on the health, safety and well-being of our listeners we’ll be detailing what the range of services restaurants can provide to their guests. Creativity is at the forefront. We’re keeping it upbeat…Thanks so very much for the highly positive response to last week’s restaurant guests.

Chefs and restaurateurs are the most generous people I know. In times of need they are always the very first in generously giving back and meaningfully supporting their communities. Truly remarkable…Right now restaurants urgently need our support to stay afloat. Kindly keep this in mind and please do what you possibly can to support a local restaurant….

As always, we greatly appreciate you being a part of our loyal listening audience. Truly couldn’t do it without the supportive & encouraging foodie community.

Amy and Craig Nickoloff of West Coast Prime MeatsIt’s an especially difficult time to navigate the supermarkets right now (particularly with “Social Distancing”) and you want fresh proteins of the highest quality to cook at home in addition to your ability to take advantage of restaurant delivery/takeout. West Coast Prime Meats supplies the top restaurants and hotels in Southern California. Responding to the crisis they are now selling to the public for the very first time with next day pickup in their Brea facility between 10:00 a.m. and 3:00 p.m. For information please call them Monday through Thursday from 7 a.m. to 3 p.m. You can conveniently obtain a wide range of superior proteins in case packs at fair prices with their usual wonderful customer service. Available are Beef, Grinds & Patties, Poultry, Pork and even Seafood. Their exemplary sanitary practices are way above Industry requirements. Call them to get an Inventory List emailed to you. 714.255.8560.

“A newcomer to the vibrant culinary scene that can be found in and around Newport Beach, BELLO by Sandro Nardone offers a combination of traditional authentic Italian food and modern dishes in a style similar to that served at the top restaurants in Italy. Born in a small town located between Rome and Naples, Chef Sandro comes from Atina, Italy, where he was raised in a family of chefs.” We nudge Chef Sandro away from his eye-catching, wood-burning pizza oven to tell us about his take-out & delivery menu. It includes his always popular, signature pizzas.

Jar, a modern chophouse in the heart of Los Angeles, commands the attention of Angelenos with the allure of Chef / Proprietor Suzanne Tracht’s familiar retro dishes from the American culinary repertoire. Since it’s debut in 2002, Jar’s devoted fans return again and again to enjoy her signature Pot Roast, Kansas City Steak, wild and sustainable Seafood, Lemongrass Chicken, Black Mussels with Lobster Bearnaise & Fennel Salt, award-winning French Fries, market-fresh sides and perfectly mixed martinis. During the ban on dine-in Jar continues to serve guests with Jar to-go, Jar Cocktails to-go, Wines to-go and a boxed Dinner for four. Chef Suzanne joins us with all the salivating menu details.

Farmhouse at Roger’s Gardens in Corona del Mar is open for take-out and offers an ever-evolving menu courtesy of the imagination of Owner and Executive Chef Rich Mead. Designed to elevate the at-home dining experience, the Farmhouse take-out menu now offers a curbside market, produce boxes, a signature kids menu and curbside cocktails to-go in addition to weekly wine deals, fresh daily specials, family-style meals, and more through easy pick-up or local delivery options. Delivery is available from 11:30 a.m.–1:30 p.m. and 4:00-7:00 p.m. daily. Complimentary deliveries will be made on orders of $75 or more within a 2.5 mile radius.”

In times of crisis it’s always best to rely on the reassuring expertise of those truly knowledgeable in their specific areas. Such is the case with our always engaging resident wine authority Kyle Meyer, the Managing Partner of Santa Ana’s Wine Exchange. Tragically Italy and Spain have been particularly hard-hit by the Covid-19 crisis. Listeners have been asking what impact the fast-evolving health crisis will have on the current and future wine business in both Italy and Spain. Will global sales of these popular wines be altered? We’ll gain the accurate perspective from Kyle.

It’s Ojai Pixie Tangerine season. They may be small in size but Ojai Pixie Tangerines are bursting with sunshine sweet flavor and chin-dripping juiciness. Grown in the pleasant costal climate of Ojai, California, Pixie Tangerines are picked at the peak of perfection for optimum flavor. Not only are Pixie Tangerines seedless, but their bright colored rind is very easy -to -peel and their segments separate neatly making them the perfect on-the-go, healthy snack! Melissa’s Michelle Grow (their resident expert on Ojai Pixie Tangerines) peels the 411 on Ojai Pixie Tangerines for us.

Green Flash Brewing Co. has been crafting innovative award-winning beers in San Diego since 2002. We obsess over every detail, because we believe each green flash beer should be as remarkable as the last. Green Flash was one of the original breweries in San Diego with a focus on big but approachable beers with tons of flavor and aromas.”

In 2014, Alpine Beer Company merged with San Diego’s Green Flash Brewing Company, increasing production and distribution of its ales.

“Celebrated by craft beer fanatics as “The Home of Pure Hoppiness,” Alpine Beer Company was established in 1999 by husband and wife team, Pat and Val McIlhenney, with the creation of McIlhenney’s Irish Red. Shawn McIlhenney (Pat & Val’s son) now leads brewing operations in the small town of Alpine, located in the hills at the eastern edge of San Diego County. The brewery includes a tasting room and outdoor beer garden. Just a few blocks away, Alpine beers are on tap at the Alpine Beer Company Pub and served alongside barbecue dishes.

Chef Bill Bracken, the Founder of Bracken’s Kitchen, is no stranger to the “SoCal Restaurant Show.” In response to even more economic and social restrictions due to the coronavirus, Bracken’s Kitchen, a growing non-profit that recovers food and feeds those in need, is stepping up its meal production to a goal of at least 25,000 meals a week. That’s nearly four times their average! They cannot do this alone. They are seeking donations to keep moving forward. They’ve changed their meal production at Bracken’s Kitchen to meet the demand in our community. Chef Bill Bracken is our guest detailing the community need.

All of this and heaping helpings of extra deliciousness (with proper Social Distancing) on this week’s not-to-miss show!

Play

Show 366, March 28, 2020: Ojai Pixie Tangerines with Melissa’s Michelle Grow

Michelle Grow of Melissa's World Variety ProduceIt’s now Ojai Pixie Tangerine season through May. “They may be small in size but Ojai Pixie Tangerines are bursting with sunshine sweet flavor and chin-dripping juiciness. Grown in the pleasant costal climate of Ojai, California, Pixie Tangerines are picked at the peak of perfection for optimum flavor. Not only are Pixie Tangerines seedless, but their bright colored rind is very easy -to -peel and their segments separate neatly making them the perfect on-the-go, healthy snack!”

“Delicious in flavor and easy-to-eat, what more can these tangerines offer you? Well, how about their healthy goodness? Like all other citrus, these tangerines are loaded with Vitamin C, antioxidants and other essential nutrients which help maintain immunity and a healthy circulatory system. Remember, eating fruits such as tangerines and vegetables instead of higher fat and higher calories foods are a key part of maintaining a healthy diet with no-guilt.”

Ojai Pixie Tangerine recipes (with a guarantee of deliciousness) are available on Melissa’s website. Think Streamed Baby Beet & Pixie Tangerine Salad with Cumin Vinaigrette and Ojai Pixie Julius Drink for a sweet finish.

Melissa’s resident Pixie Tangerine expert, Michelle Grow, peels the 411 on Ojai Pixie Tangerines for us.

Play

March 28: Sandro Nardone, Suzanne Tracht, Farmhouse at Roger’s Gardens, Wine Exchange, Melissa’s Ojai Pixie Tangerines, Green Flash Brewing, Bracken’s Kitchen

Podcasts

Segment One: Show Preview with Executive Producer & Co-Host Andy Harris
Segment Two: Executive Chef & Proprietor Sandro Nardone of Bello in Newport Beach
Segment Three: Chef / Proprietor Suzanne Tracht of Jar Restaurant in Los Angeles
Segment Four: Owner / Executive Chef Rich Mead of Farmhouse at Roger’s Garden in Corona del Mar
Segment Five: Kyle Meyer, Managing Partner, Wine Exchange in Santa Ana
Segment Six: Ojai Pixie Tangerines with Melissa’s Michelle Grow
Segment Seven: Green Flash Brewing Co. and Alpine Beer Company with Certified Cicerone and Vice President of Hospitality Dave Adams
Segment Eight: Bracken’s Kitchen with Founder, Chef Bill Bracken

It’s a disconcerting and confusing time for all of us and our “SoCal Restaurant Show” mission, until the Covid-19 crisis is abated, is to provide reliable and genuinely useful information on how the restaurant business is coping with the rapidly evolving events. With an emphasis on the health, safety and well-being of our listeners we’ll be detailing what the range of services restaurants can provide to their guests. Creativity is at the forefront. We’re keeping it upbeat…Thanks so very much for the highly positive response to last week’s restaurant guests.

Chefs and restaurateurs are the most generous people I know. In times of need they are always the very first in generously giving back and meaningfully supporting their communities. Truly remarkable…Right now restaurants urgently need our support to stay afloat. Kindly keep this in mind and please do what you possibly can to support a local restaurant….

As always, we greatly appreciate you being a part of our loyal listening audience. Truly couldn’t do it without the foodie community.

“A newcomer to the vibrant culinary scene that can be found in and around Newport Beach, BELLO by Sandro Nardone offers a combination of traditional authentic Italian food and modern dishes in a style similar to that served at the top restaurants in Italy. Born in a small town located between Rome and Naples, Chef Sandro comes from Atina, Italy, where he was raised in a family of chefs.” We nudge Chef Sandro out of his kitchen to tell us about his take-out & delivery menu. It includes his always popular, signature pizzas.

“Jar, a modern chophouse in the heart of Los Angeles, commands the attention of Angelenos with the allure of Chef / Proprietor Suzanne Tracht’s familiar retro dishes from the American culinary repertoire. Since it’s debut in 2002, Jar’s devoted fans return again and again to enjoy her signature Pot Roast, Kansas City Steak, wild and sustainable Seafood, Lemongrass Chicken, Black Mussels with Lobster Bearnaise & Fennel Salt, award-winning French Fries, market-fresh sides and perfectly mixed martinis. During the ban on dine-in Jar continues to serve guests with Jar to-go, Jar Cocktails to-go, Wines to-go and a boxed Dinner for four. Chef Suzanne joins us with all the salivating menu details.

“Farmhouse at Roger’s Gardens in Corona del Mar is open for take-out and offers an ever-evolving menu courtesy of the imagination of Owner and Executive Chef Rich Mead. Designed to elevate the at-home dining experience, the Farmhouse take-out menu now offers a curbside market, produce boxes, a signature kids menu and curbside cocktails to-go in addition to weekly wine deals, fresh daily specials, family-style meals, and more through easy pick-up or local delivery options.   Delivery is available from 11:30 a.m.–1:30 p.m. and 4-7 p.m. daily. Complimentary deliveries will be made on orders of $75 or more within a 2.5 mile radius.”

In times of crisis it’s always best to rely on the reassuring expertise of those truly knowledgeable in their specific areas. Such is the case with our always engaging resident wine authority Kyle Meyer, the Managing Partner of Santa Ana’s Wine Exchange. Tragically Italy and Spain have been particularly hard-hit by the Covid-19 crisis. Listeners have been asking what impact the fast-evolving health crisis will have on the current and future wine business in both Italy and Spain. Will global sales of these popular wines be altered? We’ll gain the accurate perspective from Kyle.

It’s Ojai Pixie Tangerine season. They may be small in size but Ojai Pixie Tangerines are bursting with sunshine sweet flavor and chin-dripping juiciness. Grown in the pleasant costal climate of Ojai, California, Pixie Tangerines are picked at the peak of perfection for optimum flavor. Not only are Pixie Tangerines seedless, but their bright colored rind is very easy -to -peel and their segments separate neatly making them the perfect on-the-go, healthy snack! Melissa’s Michelle Grow (their resident expert on Ojai Pixie Tangerines) peels the 411 on Ojai Pixie Tangerines for us.

“Green Flash Brewing Co. has been crafting innovative award-winning beers in San Diego since 2002. We obsess over every detail, because we believe each green flash beer should be as remarkable as the last. Green Flash was one of the original breweries in San Diego with a focus on big but approachable beers with tons of flavor and aromas.”

In 2014, Alpine Beer Company merged with San Diego’s Green Flash Brewing Company, increasing production and distribution of its ales.

“Celebrated by craft beer fanatics as “The Home of Pure Hoppiness,” Alpine Beer Company was established in 1999 by husband and wife team, Pat and Val McIlhenney, with the creation of McIlhenney’s Irish Red. Shawn McIlhenney (Pat & Val’s son) now leads brewing operations in the small town of Alpine, located in the hills at the eastern edge of San Diego County. The brewery includes a tasting room and outdoor beer garden. Just a few blocks away, Alpine beers are on tap at the Alpine Beer Company Pub and served alongside barbecue dishes.

Chef Bill Bracken, the Founder of Bracken’s Kitchen, is no stranger to the “SoCal Restaurant Show.” In response to even more economic and social restrictions due to the coronavirus, Bracken’s Kitchen, a growing non-profit that recovers food and feeds those in need, is stepping up its meal production to a goal of at least 25,000 meals a week. That’s nearly four times their average! They cannot do this alone. They are seeking donations to keep moving forward. They’ve changed their meal production at Bracken’s Kitchen to meet the need in our community. Chef Bill Bracken is our guest detailing the community need.

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

Sandro Nardone of Bello by Sandro Nardone“A newcomer to the vibrant culinary scene that can be found in and around Newport Beach, BELLO by Sandro Nardone offers a combination of traditional authentic Italian food and modern dishes in a style similar to that served at the top restaurants in Italy. Born in a small town located between Rome and Naples, Chef Sandro comes from Atina, Italy, where he was raised in a family of chefs.”

“From an early age, he adopted food as his passion as his parents ran a small chain of restaurants, with his mother, Giovanna, as chef. At BELLO, Chef Sandro’s menu revolves around the very best ingredients and simplicity, the two guiding principles that have always been the foundation of traditional Italian cuisine.”

Chef Sandro is offering some of his most popular offerings on BELLO’s menu, including his signature made-to-order, wood-fired pizzas, for curbside pick-up and delivery through Grubhub and Ubereats. Guests may order online for curbside pick-up.

Chef Sandro is preparing a limited number of Family Meals inspired by those from his youth in Italy. Meals will change nightly and feature dishes such as Baked Rigatoni Bolognese and Lasagna. Guests may check current offering and place orders by calling the restaurant at 949-520-7191 or emailing Roberto at BELLO by Sergio Nardone.

Bello is offering Cocktails to go (single servings or a “4-pack”), as well as wines by the glass and their bottle list is being offered at 25% off.

We gently pull Chef Sandro out of his kitchen to tell us about his adapted take-out & delivery menu.

Suzanne Tracht of Jar RestaurantJar, a modern chophouse in the heart of Los Angeles, commands the attention of Angelenos with the allure of Chef / Proprietor Suzanne Tracht’s familiar retro dishes from the American culinary repertoire.

Since it’s debut in 2002, Jar’s devoted fans return again and again to enjoy her signature Pot Roast, Kansas City Steak, wild and sustainable Seafood, Lemongrass Chicken, Black Mussels with Lobster Bearnaise & Fennel Salt, award-winning French Fries, market-fresh sides and perfectly mixed martinis.

During the prohibition on dine-in Jar continues to serve guests with Jar to-go, Jar Cocktails to-go, Wines to-go and a boxed Dinner for four. Chef Suzanne joins us with all the salivating menu details.

Rich Mead of Farmhouse at Rogers GardensFarmhouse at Roger’s Gardens in Corona del Mar is open for take-out and offers an ever-evolving menu courtesy of Owner and Executive Chef Rich Mead. Designed to elevate the at-home dining experience, the Farmhouse take-out menu now offers a curbside market, produce boxes, a signature kids menu and curbside cocktails to-go in addition to weekly wine deals, fresh daily specials, family-style meals, and more through easy pick-up or local delivery options. Delivery is available from 11:30 a.m.–1:30 p.m. and 4-7 p.m. daily. Complimentary deliveries will be made on orders of $75 or more within a 2.5 mile radius.”

“During his 35 years of culinary expertise, Chef Rich Mead has cultivated relationships with the highest regarded local sustainable farms, allowing him to create the freshest menus using locally sourced, seasonal ingredients and specially grown vegetables. In 2016, after years of planning, Chef Mead unveiled a unique and sustainable field-to-fork dining experience at Farmhouse, located within Roger’s Gardens. Nestled on over 6 acres in the garden-like setting, Farmhouse features exclusive wines, craft beers, signature cocktails, artisan refreshments and a healthy based seasonal cuisine.”

To place a take-out order, please call 949-640-1415. For more information about Farmhouse and to view the take-out menu.

Chef Rich Mead is our guest.

Kyle Meyer of Wine ExchangeIn times of crisis it’s always best to call on the calming expertise of those truly knowledgeable in their specific areas. Such is the case with our always engaging resident wine authority Kyle Meyer, the Managing Partner of Santa Ana’s Wine Exchange.

Tragically Italy and Spain have been particularly hard-hit by the Covid-19 crisis. Listeners have been asking what impact the fast-evolving health crisis will have on the current and future wine business in both Italy and Spain. Will global sales of these popular wines be altered? We’ll gain the accurate perspective from Kyle.

Michelle Grow of Melissa's World Variety ProduceIt’s now Ojai Pixie Tangerine season through May. “They may be small in size but Ojai Pixie Tangerines are bursting with sunshine sweet flavor and chin-dripping juiciness. Grown in the pleasant costal climate of Ojai, California, Pixie Tangerines are picked at the peak of perfection for optimum flavor. Not only are Pixie Tangerines seedless, but their bright colored rind is very easy -to -peel and their segments separate neatly making them the perfect on-the-go, healthy snack!”

“Delicious in flavor and easy-to-eat, what more can these tangerines offer you? Well, how about their healthy goodness? Like all other citrus, these tangerines are loaded with Vitamin C, antioxidants and other essential nutrients which help maintain immunity and a healthy circulatory system. Remember, eating fruits such as tangerines and vegetables instead of higher fat and higher calories foods are a key part of maintaining a healthy diet with no-guilt.”

Melissa’s resident Pixie Tangerine expert, Michelle Grow, peels the 411 on Ojai Pixie Tangerines for us.

Dave Adams of Green Flash Brewing Company and Alpine Beer CompanyGreen Flash Brewing Co. has been crafting innovative award-winning beers in San Diego since 2002. “We obsess over every detail, because we believe each Green Flash beer should be as remarkable as the last. Green Flash was one of the original breweries in San Diego with a focus on big but approachable beers with tons of flavor and aromas. When the perfect ingredients come together at just the right moment, the result can be magical…a Green Flash.”

“Celebrated by craft beer fanatics as “The Home of Pure Hoppiness,” Alpine Beer Company was established in 1999 by husband and wife team, Pat and Val McIlhenney, with the creation of McIlhenney’s Irish Red. Shawn McIlhenney (Pat & Val’s son) now leads brewing operations in the small town of Alpine, located in the hills at the eastern edge of San Diego County. The brewery includes a tasting room and outdoor beer garden. Just a few blocks away, Alpine beers are on tap at the Alpine Beer Company Pub and served alongside barbecue dishes. In 2014, Alpine Beer Company merged with San Diego’s Green Flash Brewing Company, increasing production and distribution of its ales.

Dave Adams, Green Flash Brewing Brewing Co’s and Alpine Beer Co’s Vice President of Hospitality and a Certified Cicerone taps the keg for us on both independently-owned craft breweries.

Bill Bracken of Brackens KitchenChef Bill Bracken, the Founder of Bracken’s Kitchen, is no stranger to the “SoCal Restaurant Show.” “In response to even more economic and social restrictions due to the coronavirus, Bracken’s Kitchen, a growing non-profit that recovers food and feeds those in need is stepping up its meal production to a goal of at least 25,000 meals a week. That’s nearly four times their average! They cannot do this alone. They are seeking donations to keep moving forward. They’ve changed their meal production at Bracken’s Kitchen to meet the need in our community.”

“My heart and prayers goes out to each and every person whose life is being completely turned upside down by this invisible virus,” said Bill Bracken, Founder of Bracken’s Kitchen.

“But in spite of all of this please remember my friends.  THIS TOO WILL PASS and life will go on. Now more than ever we will work to “Delivering Hope, One Tasty Meal At A Time.”

Bracken’s Kitchen is seeking donations to support their Covid-19 Response goals and can be made here.

Chef Bill Bracken is our guest explaining the community need.

Podcasts

Segment One: Show Preview with Executive Producer & Co-Host Andy Harris
Segment Two: Executive Chef & Proprietor Sandro Nardone of Bello in Newport Beach
Segment Three: Chef / Proprietor Suzanne Tracht of Jar Restaurant in Los Angeles
Segment Four: Owner / Executive Chef Rich Mead of Farmhouse at Roger’s Garden in Corona del Mar
Segment Five: Kyle Meyer, Managing Partner, Wine Exchange in Santa Ana
Segment Six: Ojai Pixie Tangerines with Melissa’s Michelle Grow
Segment Seven: Green Flash Brewing Co. and Alpine Beer Company with Certified Cicerone and Vice President of Hospitality Dave Adams
Segment Eight: Bracken’s Kitchen with Founder, Chef Bill Bracken

Show 358, February 2, 2020: Show Preview with Executive Producer & Co-Host Andy Harris

Now an enticing preview of this Saturday’s tempting show. It’s not, with profuse apologies, for dieters. If we’re successful we will hopefully leave you incredibly hungry and thirsty. In our case that’s probably a pretty good thing… As always, we greatly appreciate you being a part of our loyal listening audience. Truly couldn’t do it without you.

Lots going on in the wide world of specialty produce. Our own produce guru, Robert Schueller of Mellissa’s, joins us to chat about captivating tends in fruits and veggies for the new decade. Just in time for serious Big Game Sunday snacking is the Tropical Avocado as the base for that special guacamole.

Why is Bordeaux region of Southwest France considered one of the most prestigious wine regions in the world ? Our resident wine expert, Kyle Meyer of Santa Ana’s Wine Exchange, artfully pulls the cork for us on this. Last week in Los Angeles was the annual tasting of the soon-to-be-released 2017 vintage organized by the Union Des Grands Crus de Bordeaux.

For the 26th year Wolfgang Puck Catering will design and prepare the exquisite cuisine for The Oscars Governors Ball at Hollywood & Highland which is held after the conclusion of the Oscar broadcast in the Dolby Theater. For this year the menu will be 70 per cent plant-based with the remaining 30 per cent of the menu vegetarian, meat and fish selections. The menu was developed by Wolfgang Puck and Eric Klein, Senior Vice President of Culinary, Wolfgang Puck Catering. Chef Eric takes a break from his busy kitchens to join us.

One of the best ways to come to know a city is through its food. When we go to a new city we’ve found our best insiders introduction is by partaking of a highly regarded, local food walking tour. One of the premier food walking tour operators locally is the long-established Melting Pot Food Tours. The principals are Lisa and Diane Scalia (sisters.) The Scalias hospitably lead their tour overview for us.

The Santa Barbara Culinary Experience (SBCE), in partnership with The Julia Child Foundation for Gastronomy and the Culinary Arts, is organizing an expansive citywide calendar of events for the three-day weekend on March 13-15, 2020. The SBCE will be an epicurean celebration of both Julia Child and Santa Barbara’s culinary scene involving chefs, mixologists, restaurateurs and the local community, with guest appearances from nationally renowned food and beverage talents. Eric Spivey, Chair of the Julia Child Foundation for Gastronomy and the Culinary Arts is our guest with the enticing preview.

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

Play

Show 358, February 2, 2020: Robert Schueller of Melissa’s – 2020 Produce Trends

Robert Schueller of Melissa's World Variety Produce in the AM830 KLAA StudioLots going on in the wide world of specialty produce. Our own produce guru, Robert Schueller of Mellissa’s, joins us to chat about captivating trends in produce for the new decade.

Just in time for serious Big Game Sunday snacking is the Tropical Avocado as the base for that special guacamole. Also on the menu are Sapurana Mangoes, Jackfruit Pods, Organic EZ Open Young Coconuts (available year-round,) Charentais Melons and lots more…

“Melissa’s Tropical Avocados are a large green-skinned, water-based variety that is available year-round out of the Dominican Republic. The pale green flesh of the fruit features that classic creamy avocado flavor you know and love but has a slightly firmer texture when compared to Hass.”

“The firm flesh of Melissa’s Tropical Avocados makes them great for slicing and adding to sandwiches or salads, or dice and mix into your favorite ceviche recipes. The large size makes this an excellent variety for families – you can spend less time prepping multiple avocados when you can use one Tropical Avocado. You’ll appreciate the slow oxidation. Use part of the avocado, and then store the rest without it turning brown too quickly.”

Play

February 1: Melissa’s World Variety Produce, Wine Exchange, Wolfgang Puck Catering, Melting Pot Food Tours, Santa Barbara Culinary Experience

Podcasts

Segment One: Show Preview with Executive Producer & Co-Host Andy Harris
Segment Two: Robert Schueller of Melissa’s – 2020 Produce Trends
Segment Three: Kyle Meyer, Wine Exchange, Santa Ana – Bordeaux, Tasting the 2017 Vintage
Segment Four: Executive Chef Eric Klein, Senior Vice President, Culinary, Wolfgang Puck Catering – Previewing the Oscars Governors Ball
Segment Five: Melting Pot Food Tours Part One
Segment Six: Melting Pot Food Tours Part Two
Segment Seven: Preview of Santa Barbara Culinary Experience Part One
Segment Eight: Preview of Santa Barbara Culinary Experience Part Two

Now an enticing preview of this Saturday’s tempting show. It’s not, with profuse apologies, for dieters. If we’re successful we will hopefully leave you incredibly hungry and thirsty. In our case that’s probably a pretty good thing… As always, we greatly appreciate you being a part of our loyal listening audience. Truly couldn’t do it without you.

Lots going on in the wide world of specialty produce. Our own produce guru, Robert Schueller of Melissa’s, joins us to chat about captivating tends in fruits and veggies for the new decade. Just in time for serious Big Game Sunday snacking is the Tropical Avocado as the base for that special guacamole.

Why is Bordeaux region of Southwest France considered one of the most prestigious wine regions in the world ? Our resident wine expert, Kyle Meyer of Santa Ana’s Wine Exchange, artfully pulls the cork for us on this. Last week in Los Angeles was the annual tasting of the soon-to-be-released 2017 vintage organized by the Union Des Grands Crus de Bordeaux.

For the 26th year Wolfgang Puck Catering will design and prepare the exquisite cuisine for The Oscars Governors Ball at Hollywood & Highland which is held after the conclusion of the Oscar broadcast in the Dolby Theater. For this year the menu will be 70 per cent plant-based with the remaining 30 per cent of the menu vegetarian, meat and fish selections. The menu was developed by Wolfgang Puck and Eric Klein, Senior Vice President of Culinary, Wolfgang Puck Catering. Chef Eric takes a break from his busy kitchens to join us.

One of the best ways to come to know a city is through its food. When we go to a new city we’ve found our best insiders introduction is by partaking of a highly regarded, local food walking tour. One of the premier food walking tour operators locally is the long-established Melting Pot Food Tours. The principals are Lisa and Diane Scalia (sisters.) The Scalias hospitably lead their tour overview for us.

The Santa Barbara Culinary Experience (SBCE), in partnership with The Julia Child Foundation for Gastronomy and the Culinary Arts, is organizing an expansive citywide calendar of events for the three-day weekend on March 13-15, 2020. The SBCE will be an epicurean celebration of both Julia Child and Santa Barbara’s culinary scene involving chefs, mixologists, restaurateurs and the local community, with guest appearances from nationally renowned food and beverage talents. Eric Spivey, Chair of the Julia Child Foundation for Gastronomy and the Culinary Arts is our guest with the enticing preview.

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 StudioLots going on in the wide world of specialty produce. Our own produce guru, Robert Schueller of Mellissa’s, joins us to chat about captivating trends in produce for the new decade.

Just in time for serious Big Game Sunday snacking is the Tropical Avocado as the base for that special guacamole. Also on the menu are Sapurana Mangoes, Jackfruit Pods, Organic EZ Open Young Coconuts (available year-round,) Charentais Melons and lots more…

“Melissa’s Tropical Avocados are a large green-skinned, water-based variety that is available year-round out of the Dominican Republic. The pale green flesh of the fruit features that classic creamy avocado flavor you know and love but has a slightly firmer texture when compared to Hass. The firm flesh of Melissa’s Tropical Avocados makes them great for slicing and adding to sandwiches or salads, or dice and mix into your favorite ceviche recipes. The large size makes this an excellent variety for families – you can spend less time prepping multiple avocados when you can use one Tropical Avocado. You’ll appreciate the slow oxidation. Use part of the avocado, and then store the rest without it turning brown too quickly.”

Kyle Meyer of Wine ExchangeWhy is Bordeaux region of Southwest France considered one of the most prestigious wine regions in the world? Our resident wine expert, Kyle Meyer of Santa Ana’s Wine Exchange, artfully pulls the cork for us on this. Last week in Los Angeles was the eagerly anticipated annual tasting of the soon-to-be-released 2017 vintage organized by the Union Des Grands Crus de Bordeaux.

The Union is an affiliation of the best Bordeaux producers from all of the major Bordeaux winegrowing regions including Margaux, St Julien, Pauillac, St Estèphe, Listrac, Moulis, Haut-Médoc, Graves, Pessac-Léognan, Saint-Emilion, Pomerol, Sauternes and Barsac! More than 60 châteaux attended and winemakers and owners poured over 100 wines from the exciting, soon-to-be-released 2017 vintage.

Eric Klein of Wolfgang Puck CateringFor the 26th year Wolfgang Puck Catering will create the exquisite cuisine for the 92nd Oscars Governors Ball at Hollywood & Highland which is held after the conclusion of the Oscar broadcast in the Dolby Theater. For this year the menu will be 70 per cent plant-based with the remaining 30 per cent of the menu vegetarian, meat and fish selections. The standout menu was developed by Wolfgang Puck and Eric Klein, Senior Vice President of Culinary & Partner, Wolfgang Puck Catering.

The incredible menu includes Amuse Bouche, Tray-Passed Hors d’Oeuvre, Passed Small Plates (Hot & Cold,) Chef Action Station, Sweets, Boozy Milkshakes, Housemade Valrhona Chocolate Bars, and a Dessert Chef Action Station featuring scooped to order Sorbets on Chinese Donuts.

Since 2013, the Governors Ball has been dedicated to sustainable farming, with more than 50 per cent plant-based and vegetarian dishes offered. The extensive menus have taken into account a number of food allergies and lifestyle eating choices.

Chef Eric Klein takes a brief break from his incredibly busy kitchens to join us.

Scalia Sisters of Melting Pot Food ToursOne of the best ways to come to know a city is through its food. When we go to a new city we’ve found our best insiders introduction is by partaking of a highly regarded, local food walking tour. One of the premier food walking tour operators locally is the long-established Melting Pot Food Tours. The principals are Lisa and Diane Scalia (sisters.) The Scalias hospitably lead the background tour for us.

“Melting Pot Food Tours offers delicious food tasting tours throughout the LA area that will indulge your taste buds and delight your senses! Whether you’re looking to explore the Original Farmers Market and the eclectic Third Street area of mid-city Los Angeles, discover the vibrant past of Old Pasadena, or enjoy a fabulous guided tour through the flavors of East Los Angeles, Melting Pot Food Tours will be your guide.”

One of Melting Pot’s proprietary tours is the La Espanola Meats VIP Tour and Paella Lunch. This tour, dining and shopping experience is produced by Melting Pot Food Tours in cooperation with the Dona Juana family of La Espanola Meats in Harbor City, CA. “Our two-generation family of hosts are the premier purveyors of fine, authentic Spanish charcuterie, cheeses, wines, and a myriad of imported specialties.”

“The experience begins with an exclusive tour of La Espanola’s manufacturing facilities, where premium sausages and cured meats are crafted with recipes procured from Spain’s finest master artisans. Following the tour, a specially-prepared patio lunch of tapas and paella is served with wine, plus homemade churros with dark chocolate dipping sauce.”

Eric Spivey of the Julia Child Foundation for Gastronomy and the Culinary ArtsThe Santa Barbara Culinary Experience (SBCE), in partnership with The Julia Child Foundation for Gastronomy and the Culinary Arts,  is organizing an expansive citywide calendar of events for the three-day weekend on March 13-15, 2020. The SBCE will be an epicurean celebration of both Julia Child and Santa Barbara’s culinary scene involving chefs, mixologists, restaurateurs and the local community, with guest appearances from nationally renowned food and beverage talents.

The late cookbook author, chef and TV personality Julia Child was passionate about teaching others about the culinary arts—and was an aficionado of Santa Barbara, as a longtime resident herself. The Santa Barbara Culinary Experience aims to gather the community and visitors to celebrate the bounty of Santa Barbara’s abundant resources found in its local farms, ranches, vineyards and ocean, inspired by the spirit of Julia and her legacy of culinary education.

The Santa Barbara Culinary Experience (SBCE) is a world-class three-day event celebrated throughout greater Santa Barbara from March 13-15, 2020. Immersed in the American Riviera and showcasing a taste of Santa Barbara by bringing together local and national talent in the spirit of Julia Child, the public will enjoy Santa Barbara—Julia’s final home—with its dynamic food and wine scene.”

“In partnership with The Julia Child Foundation for Gastronomy and the Culinary Arts, participating restaurants, bars and hotels across the city and waterfront will offer their inspired spin on classic Julia Child dishes, signature Julia and Paul Child cocktails, educational programming, memorable stays, tours, talks and other creative programming, all to benefit The Julia Child Foundation.”

“The net proceeds of the Santa Barbara Culinary Experience will flow to The Julia Child Foundation for Gastronomy and the Culinary Arts.  The majority of those funds will be used to support a range of nonprofits in Santa Barbara County. Click here for more information on the foundation.”

“The mission of The Julia Child Foundation for Gastronomy and the Culinary Arts is to honor and further Julia’s legacy, which centers on the importance of understanding where food comes from, what makes for good food, and the value of cooking. Headquartered in Santa Barbara, California, the Foundation is a nonprofit organization, which makes grants to support research in culinary history, scholarships for professional culinary training, food writing and media, as well as professional development and food literacy programs.”

“Over the last decade, the Foundation has made more than $2 million in grants to other non-profits. In 2015, the Foundation created the Julia Child Award, presented at an annual Food History Gala hosted by the Smithsonian’s National Museum of American History. This annual award honors an individual who has made a profound and significant difference in the way America cooks, eats and drinks and is accompanied by a $50,000 grant from the Foundation to a food-related non-profit selected by the recipient.” Learn more about the Julia Child Foundation.

Eric Spivey, Chair of the Julia Child Foundation for Gastronomy and the Culinary Arts is our guest with the enticing preview.

Podcasts

Segment One: Show Preview with Executive Producer & Co-Host Andy Harris
Segment Two: Robert Schueller of Melissa’s – 2020 Produce Trends
Segment Three: Kyle Meyer, Wine Exchange, Santa Ana – Bordeaux, Tasting the 2017 Vintage
Segment Four: Executive Chef Eric Klein, Senior Vice President, Culinary, Wolfgang Puck Catering – Previewing the Oscars Governors Ball
Segment Five: Melting Pot Food Tours Part One
Segment Six: Melting Pot Food Tours Part Two
Segment Seven: Preview of Santa Barbara Culinary Experience Part One
Segment Eight: Preview of Santa Barbara Culinary Experience Part Two

Show 347, November 2, 2019: Robert Schueller of Melissa’s – Produce Trends from Produce Marketing Association Presentation Part One

Robert Schueller of Melissa's World Variety Produce in the AM830 KLAA StudioOur resident produce authority, Robert Schueller (The Prince of Produce) of Melissa’s, joins us with a special report. Robert was a featured speaker at the recent Produce Marketing Association – Fresh Summit Expo annual gathering at the Anaheim Convention Center. It’s the largest produce show held in the United States. His topic was Produce Trends. Robert provides us with the intriguing highlights including the Organic EZ Open Sweet Young Coconut.

Play

Show 347, November 2, 2019: Robert Schueller of Melissa’s – Produce Trends from Produce Marketing Association Presentation Part Two

Melissa's Robert Schueller at the SoCal Restaurant Show 5th AnniversaryOur resident produce authority, Robert Schueller continues with a special report. Robert was a featured speaker at the recent Produce Marketing Association – Fresh Summit Expo annual gathering at the Anaheim Convention Center with a special presentation for the media. It’s the largest produce show held in the United States. His topic was Produce Trends. Robert provides us with a generous second helping of the intriguing highlights. Think Winter Crunch Grapes and Christmas Crunch Grapes.

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