Show 450, November 6, 2021: Show Preview with Executive Producer & Co-Host Andy Harris

The One-Pan College Cookbook: 80 Easy Recipes for Quick, Good Food is from Orange County-based recipe developer and culinary instructor MJ Hong. “Graduate from instant ramen and make delicious one-pan meals. Cooking can be a great way to explore new foods, develop new kitchen skills, and save yourself time and money. With The One-Pan College Cookbook, any college student or beginner cook can make nutritious, easy one-pan recipes―no prerequisite required. These dorm-friendly dishes also provide the cooking skills and tips every student will use well beyond undergrad. In addition to easy recipes all made in one pan, you’ll find meal planning tips and creative ideas to make the most out of ingredients and leftovers to save time and money.” MJ Hong joins us with a skillet securely in hand.

“The California Restaurant Foundation (CRF), a nonprofit that invests in and empowers California’s restaurant workforce, invites all Californians to participate in its second annual ‘The Grateful Table® Dine Out event, happening all November long! Back in its ‘dine out’ format by popular demand, The Grateful Table® Dine Out encourages Californians to “Dine Out to Help Out” at any restaurant throughout the state as a show of support for local restaurant owners and employees who worked tirelessly to keep doors open over the last year and a half.”
California Restaurant Foundation’s Executive Director, Alycia Harshfield, is our guest with all the details.

“Back in July nationally acclaimed and James Beard award-winning Chef Stephanie Izard and James Beard award-winning Restaurateurs Rob Katz and Kevin Boehm of BoKa Restaurant Group, debuted the long-awaited West Coast version of the popular Chicago restaurant, Girl & the Goat, to Downtown Los Angeles. Since the restaurant’s expansion announcement in 2018, Angelenos and Izard fans have been anticipating the Arts District opening and with the recent resurgence and lifted restrictions within the city, Girl & the Goat has now enthusiastically joined the Los Angeles restaurant community. True to the restaurant’s midwestern roots and Izard’s signature, globally-inspired culinary style, Girl & the Goat’s West Coast menu is a combination of both signature dishes from the Chicago location and new, seasonal dishes that heavily rely on California’s bountiful produce and local ingredients.” We spirit Chef Stephanie out from her busy kitchens for a chat.

Chef Michael Doctulero is the Chef/Proprietor of Mah Jong’s by Chef Mike located on the lower level of Collage at Bloomingdale’s at South Coast Plaza. Chef Mike is best known locally for his years of seafood creativity at the landmark (and long-running) Scott’s Seafood adjacent to South Coast Plaza and (now the site of a huge Water Grill restaurant.) We reel Chef Mike in for a chat about his dream restaurant inspired by growing up in San Francisco and the game of Mah Jong.

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. Veterans Day is Thursday, November 11th. Chef Andrew is a big supporter of the non-profit, Save The Brave assisting Veterans in need. Bastards American Canteen with locations in Downey and Temecula (newly opened) is Veteran owned & operated, and also raises funds for Save The Brave. Chef Andrew will provide an inspirational overview.

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

Play

Show 450, November 6, 2021: Chef Michael Doctulero – Mah Jong’s by Chef Mike Part One

Michael Doctulero of Mah Jong’s by Chef Mike

Chef Michael Doctulero is the Chef/Proprietor of Mah Jong’s by Chef Mike located on the lower level of Collage at Bloomingdale’s at South Coast Plaza.

“Why Mah Jong’s? By definition Mah Jong’s is a Chinese social game often accompanied with the theme of gambling. Over many years it has been played in the “benevolent society / clubs” in the depths of Chinatowns across the globe, as well as in homes and public parks everywhere.”

“Chef Mike grew up in the Cow Hallow district of San Francisco in a two-story Victorian house where he lived with his grandparents, mom, and two older sisters. They were one of the five minority families living in the predominately Italian – Irish Catholic neighborhood. His family was definitely on the lower end on economic income growing up, so his grandparents decided to boost family income by renting the extra bedrooms to merchant marines and U.S. Navy sailors who were on leave but traveled to various parts of Asia while on duty.”

“So, ingeniously, Grandma would host Mah Jong games in the kitchen on Wednesday nights, and Pinocle card games on Thursday nights. Chef Mike’s grandfather would come home after work, as the personal chef for the Presidio Army Base Commander, and cook food into the late night for the gamblers. Chef Mike, at nine years old, would make whiskey highballs for his new “uncles”, and they would tip him twenty-five cents a drink. The Chinese laundry at the end of the block would have “numbers gambling” on Fridays, also. Thus, the origins of Mah Jong’s restaurant dream.”

“Executive Chef Mike Doctulero first fell in love with the kitchen when he began cooking with his grandfather at a very early age. His fondest childhood memories are those of he and his grandfather spreading newspaper on the kitchen table and devouring fresh-caught Dungeness crab they caught off the San Francisco Marina pier. Chef Mike began his culinary journey as a line cook at Rosellini’s Other Place in Seattle where he further discovered his passion for seafood. After ten years of honing his craft in Seattle, he returned to his hometown of San Francisco to open Monsoon restaurant under the teaching of Bruce Cost, fortifying his knowledge in Pacific Rim cuisine.”

“Fast forward to Orange County, where he has worked for over the past thirty years, primarily at Scott’s Seafood (now the site of Water Grill adjacent to South Coast Plaza.) Chef Mike has been creating sustainable dishes before they were industry catchwords. His cooking style reflects a philosophy that is timeless and approachable, yet also inventive and progressive. He is also known for his “Omakase style” (Trust the Chef), weaving instantaneous six to seven courses to delight his guests. He is the only Orange County Chef to receive the Golden Foodie Award for Best Seafood two years consecutively.”

Mah Jong’s by Chef Mike serves Lunch and Dinner daily with added Brunch items on the Weekends. It’s the only operating restaurant in Collage that has a full bar.

Play

Show 450, November 6, 2021: Chef Michael Doctulero – Mah Jong’s by Chef Mike Part Two

Michael Doctulero of Mah Jong’s by Chef Mike

Chef Michael Doctulero is the Chef/Proprietor of Mah Jong’s by Chef Mike located on the lower level of Collage at Bloomingdale’s at South Coast Plaza.

“Why Mah Jong’s? By definition Mah Jong’s is a Chinese social game often accompanied with the theme of gambling. Over many years it has been played in the “benevolent society / clubs” in the depths of Chinatowns across the globe, as well as in homes and public parks everywhere.”

“Chef Mike grew up in the Cow Hallow district of San Francisco in a two-story Victorian house where he lived with his grandparents, mom, and two older sisters. They were one of the five minority families living in the predominately Italian – Irish Catholic neighborhood. His family was definitely on the lower end on economic income growing up, so his grandparents decided to boost family income by renting the extra bedrooms to merchant marines and U.S. Navy sailors who were on leave but traveled to various parts of Asia while on duty.”

“So, ingeniously, Grandma would host Mah Jong games in the kitchen on Wednesday nights, and Pinocle card games on Thursday nights. Chef Mike’s grandfather would come home after work, as the personal chef for the Presidio Army Base Commander, and cook food into the late night for the gamblers. Chef Mike, at nine years old, would make whiskey highballs for his new “uncles”, and they would tip him twenty-five cents a drink. The Chinese laundry at the end of the block would have “numbers gambling” on Fridays, also. Thus, the origins of Mah Jong’s restaurant dream.”

“Executive Chef Mike Doctulero first fell in love with the kitchen when he began cooking with his grandfather at a very early age. His fondest childhood memories are those of he and his grandfather spreading newspaper on the kitchen table and devouring fresh-caught Dungeness crab they caught off the San Francisco Marina pier. Chef Mike began his culinary journey as a line cook at Rosellini’s Other Place in Seattle where he further discovered his passion for seafood. After ten years of honing his craft in Seattle, he returned to his hometown of San Francisco to open Monsoon restaurant under the teaching of Bruce Cost, fortifying his knowledge in Pacific Rim cuisine.”

“Fast forward to Orange County, where he has worked for over the past thirty years, primarily at Scott’s Seafood (now the site of Water Grill adjacent to South Coast Plaza.) Chef Mike has been creating sustainable dishes before they were industry catchwords. His cooking style reflects a philosophy that is timeless and approachable, yet also inventive and progressive. He is also known for his “Omakase style” (Trust the Chef), weaving instantaneous six to seven courses to delight his guests. He is the only Orange County Chef to receive the Golden Foodie Award for Best Seafood two years consecutively.”

Mah Jong’s by Chef Mike serves Lunch and Dinner daily with added Brunch items on the Weekends. It’s the only operating restaurant in Collage that has a full bar.

Play

November 6: MJ Hong, The Grateful Table, Stephanie Izard, Mah Jong’s by Chef Mike

Podcasts

Segment One: Show Preview with Executive Producer & Co-Host Andy Harris
Segment Two: MJ Hong, Culinary Instructor & Recipe Developer – The One-Pan College Cookbook
Segment Three: California Restaurant Foundation’s “The Grateful Table® Dine Out“
Segment Four: Chef Stephanie Izard, Girl & The Goat Los Angeles Part One
Segment Five: Chef Stephanie Izard, Girl & The Goat Los Angeles Part Two
Segment Six: Chef Michael Doctulero – Mah Jong’s by Chef Mike Part One
Segment Seven: Chef Michael Doctulero – Mah Jong’s by Chef Mike Part Two
Segment Eight: Co-Host Chef Andrew Gruel of the Slapfish Restaurant Group with “Ask the Chef”

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

The One-Pan College Cookbook: 80 Easy Recipes for Quick, Good Food is from Orange County-based recipe developer and culinary instructor MJ Hong. “Graduate from instant ramen and make delicious one-pan meals. Cooking can be a great way to explore new foods, develop new kitchen skills, and save yourself time and money. With The One-Pan College Cookbook, any college student or beginner cook can make nutritious, easy one-pan recipes―no prerequisite required. These dorm-friendly dishes also provide the cooking skills and tips every student will use well beyond undergrad. In addition to easy recipes all made in one pan, you’ll find meal planning tips and creative ideas to make the most out of ingredients and leftovers to save time and money.” MJ Hong joins us with a skillet securely in hand.

“The California Restaurant Foundation (CRF), a nonprofit that invests in and empowers California’s restaurant workforce, invites all Californians to participate in its second annual ‘The Grateful Table® Dine Out event, happening all November long! Back in its ‘dine out’ format by popular demand, The Grateful Table® Dine Out encourages Californians to “Dine Out to Help Out” at any restaurant throughout the state as a show of support for local restaurant owners and employees who worked tirelessly to keep doors open over the last year and a half.”

California Restaurant Foundation’s Executive Director, Alycia Harshfield, is our guest with all the details.

Back in July nationally acclaimed and James Beard award-winning Chef Stephanie Izard and James Beard award-winning Restaurateurs Rob Katz and Kevin Boehm of BoKa Restaurant Group, debuted the long-awaited West Coast version of the popular Chicago restaurant, Girl & the Goat, to Downtown Los Angeles. Since the restaurant’s expansion announcement in 2018, Angelenos and Izard fans have been anticipating the Arts District opening and with the recent resurgence and lifted restrictions within the city, Girl & the Goat has now enthusiastically joined the Los Angeles restaurant community. True to the restaurant’s midwestern roots and Izard’s signature, globally-inspired culinary style, Girl & the Goat’s West Coast menu is a combination of both signature dishes from the Chicago location and new, seasonal dishes that heavily rely on California’s bountiful produce and local ingredients. We spirit Chef Stephanie out from her busy kitchens for a chat.

Chef Michael Doctulero is the Chef/Proprietor of Mah Jong’s by Chef Mike located on the lower level of Collage at Bloomingdale’s at South Coast Plaza. Chef Mike is best known locally for his years of seafood creativity at the landmark (and long-running) Scott’s Seafood adjacent to South Coast Plaza and (now the site of a huge Water Grill restaurant.) We reel Chef Mike in for a chat about his dream restaurant inspired by growing up in San Francisco and the game of Mah Jong.

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. Veterans Day is Thursday, November 11th. Chef Andrew is a big supporter of the non-profit, Save The Brave assisting Veterans in need. Bastards American Canteen with locations in Downey and Temecula (newly opened) is Veteran owned & operated, and raises funds for Save The Brave. Chef Andrew will provide an inspirational overview.

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

Cookbook Author MJ Hong

The One-Pan College Cookbook: 80 Easy Recipes for Quick, Good Food is from recipe developer and culinary instructor MJ Hong. “Graduate from instant ramen and make delicious one-pan meals. Cooking can be a great way to explore new foods, develop new kitchen skills, and save yourself time and money.”

“With The One-Pan College Cookbook, any college student or beginner cook can make nutritious, easy one-pan recipes―no prerequisite required. These dorm-friendly dishes also provide the cooking skills and tips every student will use well beyond undergrad. In addition to easy recipes all made in one pan, you’ll find meal planning tips and creative ideas to make the most out of ingredients and leftovers to save time and money.”

“Save money and shop smart with guidance for stretching your dollar and navigating the grocery store like a pro. Each chapter includes a few recipes that serve one, but most of the recipes produce two servings, either for two people or to have leftovers. And occasionally a recipe makes enough for four people, making it perfect for sharing with friends (not to mention making great leftovers).”

The recipes are a mix of lighter dishes as well as some more filling comfort foods including: Breakfast; Snacks and Small Bites; Burgers, Sandwiches and Other Handhelds; Meatless Mains; Seafood and Poultry; Pork and Beef and Desserts.

MJ Hong joins us with a skillet securely in hand.

Alycia Harshfield of the California Restaaurant Association

“The California Restaurant Foundation (CRF), a nonprofit that invests in and empowers California’s restaurant workforce, invites all Californians to participate in its second annual ‘The Grateful Table® Dine Out event, happening all November long! Back in its ‘dine out’ format by popular demand, The Grateful Table® Dine Out encourages Californians to “Dine Out to Help Out” at any restaurant throughout the state as a show of support for local restaurant owners and employees who worked tirelessly to keep doors open over the last year and a half.”

“Those wanting to go the extra mile and financially support California’s restaurant workforce can visit select featured restaurants and donate to CRF’s Restaurants Care®, a nonprofit program that provides restaurant workers facing hardships with relief grants for basic living needs like groceries, utilities, diapers, clothing, gas and rent.”

“For 18 months, California’s restaurant workforce has shown remarkable resilience, arriving to work daily – ready to serve guests through the ups and downs of dine-in, to-go and delivery. Sometimes, these dedicated individuals have been the only humans we interact with outside our homes,” said Alycia Harshfield, Executive Director of CRF. “Our Dine Out event is intended to show appreciation and gratitude for California’s resilient restaurant workforce simply by showing up, dining out and, if you’re able, offering financial support to the chefs, bussers, servers and more who need our help.”

“As an added incentive, Restaurants Care is hosting social media giveaways on Instagram and Twitter to encourage Californians to dine out. Each week in November, diners can enter to win a $200 gift card to the restaurant of their choice by following Restaurants Care on Instagram and Twitter and tagging a restaurant in the comments along with a friend with whom they want to dine!”

Stephanie Izard of the Boka Restaurant Group

“Back in July nationally acclaimed and James Beard award-winning Chef Stephanie Izard and James Beard award-winning Restaurateurs Rob Katz and Kevin Boehm of BoKa Restaurant Group, debuted the long-awaited West Coast version of the popular Chicago restaurant, Girl & the Goat, to Downtown Los Angeles. Since the restaurant’s expansion announcement in 2018, Angelenos and Izard fans have been anticipating the Arts District opening and with the recent resurgence and lifted restrictions within the city, Girl & the Goat has now enthusiastically joined the Los Angeles restaurant community. True to the restaurant’s midwestern roots and Izard’s signature, globally-inspired culinary style, Girl & the Goat’s West Coast menu is a combination of both signature dishes from the Chicago location and new, seasonal dishes that heavily rely on California’s bountiful produce and local ingredients.”

“Located within the new Mateo complex in the Arts District, Girl & the Goat is the first restaurant outside of Chicago for both Izard and BoKa Restaurant Group. As Executive Chef and Owner, Izard leads the restaurant’s menu development and creation, while overseeing front and back of house operations. For this expansion, the opening team includes a mix of both veteran BoKa team members and local hospitality professionals. Jason Beliveau, a longstanding BoKa team member, serves as Chef de Cuisine. Behind the bar, Mike Zell, who worked at a handful of Izard’s concepts in Chicago, is charged with creating and executing the seasonal cocktails, while Wine Director Ken Fredrickson leads the wine list development.”

“Served family-style, Girl & the Goat’s Los Angeles menu is a combination of dishes that have become staples at the Chicago restaurant as well as new, undeniably-California dishes. Fans of Izard will recognize signature Girl & the Goat dishes, such as Wood Grilled Broccoli, Sautéed Green Beans, Goat Empanadas, and Chickpea Fritters. Along with the classics, new dishes exclusive to the West Coast include Pork Belly Salad, Roasted Beet Salad, Goat Curry, and Pan Seared Opah. For dessert, Izard’s playful and nostalgic dishes include Choco Choco Choco Taco, “Garretts” Popcorn, and Tres Leches. For weekend brunch, standout dishes include Potato “Banh Xeo,” Everything Crumpets, Parathas, and PB & J Pancakes.”

“Izard plans to regularly update the menu and showcase the abundance of seasonal produce through new relationships with local vendors and purveyors. The focus on seasonality extends to the cocktail list, where fresh interpretations of popular cocktails, such as a bee’s knees and spicy margarita, make an appearance. With a focus on sustainable and organically made wines, the 80-label list includes a mix of wines from around the world including selections from California, Oregon, and France. An approachable 24-label by-the-glass list encourages guests to have fun and experiment with different, and perhaps new to them, selections on the wine list.”

We spirit Chef Stephanie out from her busy kitchens for a chat.

Michael Doctulero of Mah Jong’s by Chef Mike

Chef Michael Doctulero is the Chef/Proprietor of Mah Jong’s by Chef Mike located on the lower level of Collage at Bloomingdale’s at South Coast Plaza.

“Why Mah Jong’s? By definition Mah Jong’s is a Chinese social game often accompanied with the theme of gambling. Over many years it has been played in the “benevolent society / clubs” in the depths of Chinatowns across the globe, as well as in homes and public parks everywhere.”

“Chef Mike grew up in the Cow Hallow district of San Francisco in a two-story Victorian house where he lived with his grandparents, mom, and two older sisters. They were one of the five minority families living in the predominately Italian – Irish Catholic neighborhood. His family was definitely on the lower end on economic income growing up, so his grandparents decided to boost family income by renting the extra bedrooms to merchant marines and U.S. Navy sailors who were on leave but traveled to various parts of Asia while on duty.”

“So, ingeniously, Grandma would host Mah Jong games in the kitchen on Wednesday nights, and Pinocle card games on Thursday nights. Chef Mike’s grandfather would come home after work, as the personal chef for the Presidio Army Base Commander, and cook food into the late night for the gamblers. Chef Mike, at nine years old, would make whiskey highballs for his new “uncles”, and they would tip him twenty-five cents a drink. The Chinese laundry at the end of the block would have “numbers gambling” on Fridays, also. Thus, the origins of Mah Jong’s restaurant dream.”

“Executive Chef Mike Doctulero first fell in love with the kitchen when he began cooking with his grandfather at a very early age. His fondest childhood memories are those of he and his grandfather spreading newspaper on the kitchen table and devouring fresh-caught Dungeness crab they caught off the San Francisco Marina pier. Chef Mike began his culinary journey as a line cook at Rosellini’s Other Place in Seattle where he further discovered his passion for seafood. After ten years of honing his craft in Seattle, he returned to his hometown of San Francisco to open Monsoon restaurant under the teaching of Bruce Cost, fortifying his knowledge in Pacific Rim cuisine.”

“Fast forward to Orange County, where he has worked for over the past thirty years, primarily at Scott’s Seafood (now the site of Water Grill adjacent to South Coast Plaza.) Chef Mike has been creating sustainable dishes before they were industry catchwords. His cooking style reflects a philosophy that is timeless and approachable, yet also inventive and progressive. He is also known for his “Omakase style” (Trust the Chef), weaving instantaneous six to seven courses to delight his guests. He is the only Orange County Chef to receive the Golden Foodie Award for Best Seafood two years consecutively.”

Chef Andrew Gruel of the Slapfish Restaurant Group

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

Veteran’s Day is Thursday, November 11th. Chef Andrew is a big supporter of the non-profit Save The Brave assisting Veterans in need. Bastards American Canteen with locations in Downey and Temecula (newly opened) is Veteran owned & operated, and raises funds for Save The Brave. Chef Andrew will provide an inspirational overview.

Podcasts

Segment One: Show Preview with Executive Producer & Co-Host Andy Harris
Segment Two: MJ Hong, Culinary Instructor & Recipe Developer – The One-Pan College Cookbook
Segment Three: California Restaurant Foundation’s “The Grateful Table® Dine Out“
Segment Four: Chef Stephanie Izard, Girl & The Goat Los Angeles Part One
Segment Five: Chef Stephanie Izard, Girl & The Goat Los Angeles Part Two
Segment Six: Chef Michael Doctulero – Mah Jong’s by Chef Mike Part One
Segment Seven: Chef Michael Doctulero – Mah Jong’s by Chef Mike Part Two
Segment Eight: Co-Host Chef Andrew Gruel of the Slapfish Restaurant Group with “Ask the Chef”

Show 204, December 31, 2016: Food Journalist and Author, Cathy Thomas

Cathy ThomasWe know award-winning food journalist Cathy Thomas as the former long-time Food Editor of The Orange County Register and the author of 3 well-received cookbooks. She now has a new monthly, on-line feature in Orange Coast Magazine of a chef profile and accompanying cooking video recipe.

The feature with the video for December is “Making Scrumptious Salmon with Herb-Spiked Soffrito with Chef Michael Doctulero” (Waterman’s Harbor in Dana Point.) All the posted recipes are tested in a home kitchen.

A longer prose feature in December is Michael Campbell Makes Brunch Soar at The Loft at Montage.” Michael Campbell is the new Chef de Cuisine at The Loft at Montage.

She has also recently been a part of the EPCOT Food and Wine Festival in Orlando and journeyed to France on a barge cruise.

Look for her helpful e-Newsletter (typically ever two weeks), Cathy Thomas Cooks! It’s free to subscribe and there are, thankfully, no hidden sales pitches!

We’ll catch up with her.

Play

Show 119, April 25, 2015: Show Preview with Producer & Co-Host Andy Harris

It’s celebrity chef season on the “SoCal Restaurant Show” and we’re well-represented ! Now a preview of today’s delightfully overstuffed show.

First, a recap of “The Big Cheese” Grilled Cheese Festival & Competition held last Monday night, April 20th at Provisions Market in Orange hosted by The OC Baking Co. and Provisions Market and benefiting You Are Special, a local nonprofit that operates a food pantry to feed the hungry in the Orange Community.

One of the most exciting collections of Awards presented by the James Beard Foundation annually is the America’s Classics. This honor is given to regional establishments, often family-owned, that are treasured for their quality food, local character, and lasting appeal. One of the five recipients for 2015 is Los Angeles’ Guelaguetza located in Koreatown and founded in 1994. Representing the second generation of proud family ownership is our in-studio guest, Bricia Lopez.

A really unusual Rioja Gran Reserva Dinner featuring incredible vintage years from Spain’s Bodegas Faustino is coming up at Scott’s Restaurant in Costa Mesa on Thursday evening May 7th. This is part of the ongoing Wine Exchange’s Wine + Food series. The 2001 Gran Reserva was selected by Decanter magazine as their “Wine of the Year” in 2013. Scott’s Executive Chef Michael Doctulero has created a dazzling four-course menu especially for the evening. Chef Doctulero and Wine Exchange’s Kyle Meyer join us with all the salivating details.

Chef Jet Tila, the Emeritus Host of the “SoCal Restaurant Show,” really needs no introduction. He’s the Royal Thai Government’s official Culinary Ambassador to the United States. Jet is the most-used permanent solo judge on Food Network’s hit series, “Cutthroat Kitchen” with host Alton Brown. Jet is with us to discuss his participation in Food Network’s upcoming “Chopped All-Stars Tournament.” A cool $75,000 is on the line for the winning celebrity chef’s charity!

ou know celebrity chef Eric Greenspan from his National Geographic Channel series, “Eric Greenspan is Hungry.” Chef Eric is back on Food Network with the “Chopped All-Star Tournament: Part 1.” It premiers on Tuesday, April 28th. Each celebrity chef is playing for the $75,000 grand prize for their favorite charity. In Heat 1 Chef Eric is pitted against Madison Cowan, Brian Malarkey and Art Smith.

The Winery Restaurant & Wine Bar presents its 7th Annual “Sunday in the Vineyard” fundraiser on Sunday, May 17th, 2015 from 2:00 p.m. to 5:00 p.m. The benefit features a wine tasting with more than 80 wines, many of which are considered unique and rare finds from boutique wineries spanning the globe. The walk-around event will be held alongside a collection of rare automobiles at the Marconi Automotive Museum in Tustin. It benefits the Marconi Foundation for Kids and the Eddie Guardado Foundation. The afternoon also includes a sampling of passed hors d’oeuvres by The Winery’s Executive Chef and Partner, Yvon Goetz along with live and silent auctions. Priscilla Marconi, representing The Marconi Foundation For Kids, is our guest.

San Diegans fondly remember Chef Riko Bartolome as the chef/proprietor of the highly regarded Asia –Vous in Escondido. Chef Riko is now the executive chef of Montage Kapalua Bay in Maui where he oversees all culinary experiences there including the resort’s signature restaurant, Cane & Canoe. Chef Riko joins us from Maui.

All of this and lots more absolutely incredible deliciousness on Saturday’s show!

Play

Show 119, April 25, 2015: Wine Exchange’s Rioja Gran Reserva Dinner

Michael DoctuleroA really unusual Rioja Gran Reserva Dinner featuring a series of incredible vintage years from Spain’s Bodegas Faustino is coming up at Scott’s Restaurant in Costa Mesa on Thursday evening May 7th. This is part of the ongoing Wine Exchange’s Wine + Food series. Scott’s Executive Chef Michael Doctulero has created a dazzling, all-original four-course menu for the evening.

The 2001 Gran Reserva was selected by Decanter magazine as their “Wine of the Year” in 2013. (This coveted wine will be poured at the dinner.) The Bodegas Faustino wines show the love for the land and the expertise of a family of winemakers with a tradition of winemaking for over 150 years.

Being poured at the Scott’s evening are the 1964, ’71, ’85, ’87, ’90, ’91 and 2001 Gran Reserva vintages, as well as a preview of the heralded 2004 Gran Reserva. Keep in mind the Gran Reserva wines are only produced in vintage years so these selections truly represent the “Best of the Best.”

Tickets are $179 per guest, all inclusive. The evening will sell-out.

Chef Doctulero and Wine Exchange’s Kyle Meyer (President and Director of Purchasing) join us with all the salivating details.

Play

April 25: Bricia Lopez, Wine Exchange, Scott’s Restaurant, Jet Tila, Eric Greenspan, Marconi Foundation For Kids, Montage Kapalua Bay

Podcasts

Segment One: Show Preview with Producer & Co-Host Andy Harris
Segment Two: Bricia Lopez, Guelaguetza, Los Angeles
Segment Three: Wine Exchange’s Rioja Gran Reserva Dinner
Segment Four: Chef Jet Tila
Segment Five: Chef Eric Greenspan
Segment Six: Sunday in the Vineyard Benefit
Segment Seven: Executive Chef Riko Bartolome, Montage Kapalua Bay, Maui
Segment Eight: Bricia Lopez and Fernando Lopez, Jr, Guelaguetza

It’s celebrity chef season on the “SoCal Restaurant Show” and we’re well-represented ! Now a preview of today’s delightfully overstuffed show.

One of the most exciting collections of Awards presented by the James Beard Foundation annually is the America’s Classics. This honor is given to regional establishments, often family-owned, that are treasured for their quality food, local character, and lasting appeal. One of the five recipients for 2015 is Los Angeles’ Guelaguetza located in Koreatown and founded in 1994. Representing the second generation of proud family ownership is our in-studio guest, Bricia Lopez.

A really unusual Rioja Gran Reserva Dinner featuring incredible vintage years from Spain’s Bodegas Faustino is coming up at Scott’s Restaurant in Costa Mesa on Thursday evening May 7th. This is part of the ongoing Wine Exchange’s Wine + Food series. The 2001 Gran Reserva was selected by Decanter magazine as their “Wine of the Year” in 2013. Scott’s Executive Chef Michael Doctulero has created a dazzling four-course menu especially for the evening. Chef Doctulero and Wine Exchange’s Kyle Meyer join us with all the salivating details.

Chef Jet Tila, the Emeritus Host of the “SoCal Restaurant Show,” really needs no introduction. He’s the Royal Thai Government’s official Culinary Ambassador to the United States. Jet is the most-used permanent solo judge on Food Network’s hit series, “Cutthroat Kitchen” with host Alton Brown. Jet is with us to discuss his participation in Food Network’s upcoming “Chopped All-Stars Tournament.” A cool $75,000 is on the line for the winning celebrity chef’s charity!

ou know celebrity chef Eric Greenspan from his National Geographic Channel series, “Eric Greenspan is Hungry.” Chef Eric is back on Food Network with the “Chopped All-Star Tournament : Part 1.” It premiers on Tuesday, April 28th. Each celebrity chef is playing for the $75,000 grand prize for their favorite charity. In Heat 1 Chef Eric is pitted against Madison Cowan, Brian Malarkey and Art Smith.

The Winery Restaurant & Wine Bar presents its 7th Annual “Sunday in the Vineyard” fundraiser on Sunday, May 17th, 2015 from 2:00 p.m. to 5:00 p.m. The benefit features a wine tasting with more than 80 wines, many of which are considered unique and rare finds from boutique wineries spanning the globe. The walk-around event will be held alongside a collection of rare automobiles at the Marconi Automotive Museum in Tustin. It benefits the Marconi Foundation for Kids and the Eddie Guardado Foundation. The afternoon also includes a sampling of passed hors d’oeuvres by The Winery’s Executive Chef and Partner, Yvon Goetz, along with live and silent auctions. Priscilla Marconi, representing The Marconi Foundation For Kids, is our guest.

San Diegans fondly remember Chef Riko Bartolome as the chef/proprietor of the highly regarded Asia –Vous in Escondido. Chef Riko is now the executive chef of Montage Kapalua Bay in Maui where he oversees all culinary experiences there including the resort’s signature restaurant, Cane & Canoe. Chef Riko joins us from Maui.

All of this and lots more absolutely incredible deliciousness on Saturday’s show!

Bricia LopezOne of the most exciting series of Awards presented by the James Beard Foundation annually is the America’s Classics. This honor is given to regional establishments, often family-owned, that are treasured for their quality food, local character, and lasting appeal. One of the five recipients for 2015 is Los Angeles’ Guelaguetza located in Koreatown and founded in 1994. This year’s honorees will be celebrated at the 25th anniversary James Beard Foundation Awards taking place on Monday, May 4th at Lyric Opera of Chicago.

Guelaguetza, founded by Fernando Lopez in 1994, is the center of Oaxacan life in Los Angeles, and the setting for countless quinceaneras, weddings, and anniversaries. A sprawling restaurant located in Koreatown, it features live music on a bandstand every night. Open for breakfast, lunch and dinner, the restaurant draws both homesick Oaxacans and outlanders in search of honest Oaxacan foods.

Representing the proud second generation of family ownership is our in-studio guest, Bricia Lopez.

Michael DoctuleroA really unusual Rioja Gran Reserva Dinner featuring a series of incredible vintage years from Spain’s Bodegas Faustino is coming up at Scott’s Restaurant in Costa Mesa on Thursday evening May 7th. This is part of the ongoing Wine Exchange’s Wine + Food series. Scott’s Executive Chef Michael Doctulero has created a dazzling, all-original four-course menu for the evening.

The 2001 Gran Reserva was selected by Decanter magazine as their “Wine of the Year” in 2013. The Bodegas Faustino wines show the love for the land and the expertise of a family of winemakers with a tradition of winemaking for over 150 years.

Being poured at the Scott’s evening are the 1964, ’71, ’85, ’87, ’90, ’91 and 2001 Gran Reserva vintages, as well as a preview of the heralded 2004 Gran Reserva.

Tickets are $179 per guest, all inclusive. The evening will sell-out.

Chef Doctulero and Wine Exchange’s Kyle Meyer (President and Director of Purchasing) join us with all the salivating details.

Jet Tila and a heritage pig at Cochon 555 in 2013Chef Jet Tila, the Emeritus Host of the “SoCal Restaurant Show” really needs no introduction. He’s the Royal Thai Government’s official Culinary Ambassador to the United States. He’s involved with Stir Market on Beverly Blvd. Jet is the most-used permanent solo judge on Food Network’s Cutthroat Kitchen with host Alton Brown.

Jet is with us to discuss his participation in Food Network’s upcoming “Chopped All-Stars Tournament.” A cool $75,000 is on the line for the winning celebrity chef’s charity!

Jet’s heat is “All-Stars Tournament: Part 4” where there is just one more spot in the Grand Finale up for grabs. Competing with Chef Jet are Rocco DiSpiritio, Fabio Viviani and Lee Anne Wong. “The All-Stars open the appetizer baskets and find a succulent seafood and an Asian pastry. In the entrée round, the chefs will need to get creative in order to cook a perfect piece of beef in time. And some fish-shaped snacks meet crystals that pop in the dessert round.”

Look for Chef Jet in the new PBS series, Lucky Chow with hostess Danielle Chang the creator of the Lucky Rice festivals. Jet’s episode is celebrating Thai New Year with stops in Los Angeles, Las Vegas and in New York at the James Beard Foundation.

Eric GreenspanYou probably recognize celebrity chef Eric Greenspan from his National Geographic Channel series, Eric Greenspan is Hungry.” Chef Eric is also the proprietor of Greenspan’s Grilled Cheese and The Roof on Wilshire, both in Los Angeles.

Chef Eric is back on Food Network with the “Chopped All-Stars Tournament : Part 1.” It premiers on Tuesday, April 28th. Each celebrity chef is playing for the $75,000 grand prize for their favorite charity. In Heat 1 Chef Eric is pitted against Madison Cowan, Brian Malarkey and Art Smith.

In the first round, a slimy ingredient provokes some disgusted reactions from the competitors and judges. In the entrée round, the beautiful fish in the basket leads the chefs to make some surprising mistakes. And when the two finalists go in totally different directions with their desserts, it’s up in the air which approach will be more pleasing to the judges. Judges for this episode are Maneet Chauhan, Scott Conant and Amanda Freitag.

Priscilla MarconiThe Winery Restaurant & Wine Bar presents its 7th Annual “Sunday in the Vineyard” fundraiser on Sunday, May 17th, 2015 from 2:00 p.m. to 5:00 p.m. The benefit features a premium wine tasting with more than 80 wines, many of which are considered unique and rare finds from boutique wineries spanning the globe.

The event will be held alongside a collection of rare automobiles at the Marconi Automotive Museum in Tustin. It benefits the Marconi Foundation for Kids and the Eddie Guardado Foundation. The afternoon also includes a sampling of passed hors d’oeuvres by The Winery’s Executive Chef and Partner, Yvon Goetz, along with live and silent auctions.

“This is our seventh year hosting “Sunday in the Vineyard” and, judging by the success of the first six years, during which we raised approximately $308,000, it’s well on its way to becoming an event that will continue to make a positive impact by raising significant funds for worthy organizations in our community,” commented JC Clow, Managing Partner at The Winery Restaurant & Wine Bar. “We’re delighted to have formed a long-term partnership with the Marconi Foundation for Kids that will continue to support the efforts of nonprofits.”

Priscilla Marconi, representing The Marconi Foundation For Kids, is our guest.

Riko BartolomeSan Diegans fondly remember Chef Riko Bartolome as the chef/proprietor of the highly regarded Asia –Vous in Escondido. Chef Riko is now the executive chef of Montage Kapalua Bay in Maui where he oversees all culinary experiences there including the resort’s signature restaurant, Cane & Canoe. With extensive Hawaiian experience, Bartolome created a menu at Cane & Canoe inspired by the Island’s multicultural heritage serving modern Hawaiian fare, with Asian influences.

Known for his signature Asian fusion style Chef Riko graduated from the Culinary Institute of America in Hyde Park, NY, and began his career at Hyatt Regency Aventine in La Jolla, CA. Bartolome has directed culinary programs at luxury hotels including Grand Wailea Maui, Hawaii, as well as Hotel Nikko’s Pangaea (Los Angeles), Hotel Del Coronado’s Crown Room, W Hotel, and Asia-Vous, all located in the San Diego area.

Earlier in the year Chef Riko participated in the Maui Convention and Visitor’s Bureau’s “cultural chef exchanges” series. The culinary tour sent top Maui chefs to the West Coast to join chefs in their own kitchens in Los Angeles and San Francisco to create joint food experiences.

Chef Riko joins us from Maui.

Bricia LopezOne of the most exciting series of Awards presented by the James Beard Foundation annually is the America’s Classics. This honor is given to regional establishments, often family-owned, that are treasured for their quality food, local character, and lasting appeal. One of the five recipients for 2015 is Los Angeles’ Guelaguetza located in Koreatown and founded in 1994. This year’s honorees will be celebrated at the 25th anniversary James Beard Foundation Awards taking place on Monday, May 4th at Lyric Opera of Chicago.

Bricia Lopez, one of the four children of Fernando Lopez and Maria de Jesus, now runs the restaurant along with her brother, Fernando Lopez, Jr., and her sister, Paulina Lopez. They have added a mescal bar and often bring in top producers from Mexico for seminars. The real star, however, remains the soulful Oaxacan food, including enfrijolados, tamales steamed in banana leaves with mole, bowls of goat stew, and big rounds of tiayudas, baked corn tortillas topped with semi-dried beef, Oaxacan cheese, and sometimes even grasshoppers.

Podcasts

Segment One: Show Preview with Producer & Co-Host Andy Harris
Segment Two: Bricia Lopez, Guelaguetza, Los Angeles
Segment Three: Wine Exchange’s Rioja Gran Reserva Dinner
Segment Four: Chef Jet Tila
Segment Five: Chef Eric Greenspan
Segment Six: Sunday in the Vineyard Benefit
Segment Seven: Executive Chef Riko Bartolome, Montage Kapalua Bay, Maui
Segment Eight: Bricia Lopez and Fernando Lopez, Jr, Guelaguetza