Show 367, April 4, 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 fully 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. There are inspiring accomplishments out there in this time of great need. We’re keeping it upbeat…

Andy Harris and Andrew Gruel at Cabana 14 at the Cove at Pechanga Resort and CasinoAlso expect more helpful cooking tips along the way from Chef Andrew Gruel because we’re all doing more meal prep at home. Chef Andrew is an incredible resource because he’s a real, working chef who cooks simply for his own family at home.

Thanks so very much for the highly positive response to last month’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 as you are able to support a community-focused, local restaurant….

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

After a long day at work (in normal times,) heading home to cook a fussy, complicated meal is the last thing anyone wants to do. Keeping it Simple – Easy Weeknight One-Pot Recipes by Yasmin Fahr is the ultimate collection to have on hand for these moments, featuring over 60 quick, impressive, healthyish, and delicious one-pot/pan/tray dinners that can be whipped up in the time it takes to have a glass of wine.

Food writer and recipe developer Yasmin Fahr joins us.

“Those who want to support small businesses and get great, high-quality artisan-made food to take home, will enjoy an Artisan Pop-Up, every weekday from 8 a.m. to 2 p.m. and 5 p.m. to 8 p.m. at OC Baking Company (1960 N. Glassell St., Orange, CA 92865). Guests can pick up with the convenience of one-stop shopping delicious fresh-baked breads from OC Baking Company; heart-warming curries from ADYA; wholesome stews from Break of Dawn; croissants, pastries and quiche from Crema Artisan Bakery; hot sauce and dressings from Sessions; and Italian family meals from Sessions. Artisans and offerings vary daily.”

A group of community-spirited, local chefs is offering those on the front line at local Urgent Care and Emergency Rooms a free meal to take to their family. As their way of showing appreciation, Break of Dawn Chef/Owner Dee Nguyen, OC Baking Company Baker/Owner Dean Kim, and Crema Artisan Cafe Baker/Owner Tarit Tanjasiri will offer these local heroes the opportunity to pick up home-made chicken noodle soup, a loaf of fresh-baked bread, and a decadent gourmet cookie. Pickup for local Healthcare Workers is available Monday through Friday, 8 a.m. to 2 p.m. and 5 p.m. to 8 p.m. at OC Baking Company, 1960 N. Glassell St., Orange, CA 92865. Chef Dee Nguyen of Break of Dawn joins us to explain the program.

One of our informed resident Meatheads from West Coast Prime Meats, Jay Henderson, has decades of practical experience with center plate proteins and the intricacies of serving the Hospitality Industry. Restaurants have been severely impacted by the current health crisis. Jay has some perspective on how restaurants are coping with the growing crisis. Since we’re now cooking more at home for the interim we might persuade Jay to share some practical cooking advice, too.

The Ranch Restaurant in Anaheim is, of course, not available for dine-in during the present health crisis. Executive Chef Michael Rossi has artfully shifted to a new, a la carte Curbside Pick-Up Menu including some of their signature house specialties that travel reasonably well. There are ample choices of Starters, Salads, Pasta, Sandwiches & Burgers, Steak, Fish & Chicken, and Pastry Chef David Rossi’s incredibly decadent desserts (including the award-winning Buttered Popcorn Ice Cream by the pint.) Contemplate an 8 oz. Prime Flat Iron Steak with Baby Dutch Potatoes, House-Made Pancetta, Saint Agur Blue Cheese and Wild Arugula. Executive Chef Michael Rossi joins us from curbside at The Ranch.

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. Of course, the safety of restaurant employees and guests comes first. We’ll “Ask the Chef.”

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

Play

Show 367, April 4, 2020: Executive Chef Michael Rossi of The Ranch Restaurant in Anaheim

Michael Rossi of the Ranch Restaurant and SaloonThe Ranch Restaurant in Anaheim is, of course, not available for dine-in during the present health crisis. Executive Chef Michael Rossi has artfully shifted to a new, a la carte Curbside Pick-Up Menu including some of their signature house specialties that travel reasonably well. There are ample choices of Starters, Salads, Pasta, Sandwiches & Burgers, Steak, Fish & Chicken, and Pastry Chef David Rossi’s incredibly decadent desserts (including the award-winning Buttered Popcorn Ice Cream by the pint.) Think 8 oz. Prime Flat Iron Steak with Baby Dutch Potatoes, House-Made Pancetta, Saint Agur Blue Cheese and Wild Arugula.

Available to Order & Pick-Up daily between 12 Noon and 7:00 p.m. Ordering starts at 9:00 a.m.

“Executive Chef, Michael Rossi and our talented culinary team craft our seasonally driven menu at The Ranch with hand selected produce harvested from our own farm. Our chefs have the unique ability to pick produce at the perfect time just before the peak of maturity to capture maximum flavor and within hours served at your table with old fashioned genuine hospitality and gracious service. To complete your dining experience, sample one of our many desserts created in house by Pastry Chef, David Rossi.”

Executive Chef Michael Rossi joins us from curbside at The Ranch.

Play

April 4: Yasmin Fahr, OC Baking Company, Break of Dawn, West Coast Prime Meats, The Ranch Restaurant and Saloon

Podcasts

Segment One: Show Preview with Executive Producer & Co-Host Andy Harris
Segment Two: Food Writer Yasmin Fahr, Keeping it Simple – Easy Weeknight One-Pot Recipes Part One
Segment Three: Food Writer Yasmin Fahr, Keeping it Simple – Easy Weeknight One-Pot Recipes Part Two
Segment Four: Dean Kim of OC Baking Co. & Chef Dee Nguyen of Break of Dawn
Segment Five: Chef Dee Nguyen of Break of Dawn & Dean Kim of OC Baking Co. – Feeding Healthcare Workers
Segment Six: “Meathead” Jay Henderson of West Coast Prime Meats – WCPM’s New Retail Program for Consumers
Segment Seven: Executive Chef Michael Rossi of The Ranch Restaurant in Anaheim
Segment Eight: Chef Andrew Gruel of the Slapfish Restaurant Group with “Ask the Chef”

It’s a disconcerting and confusing time for all of us and our “SoCal Restaurant Show” mission, until the Covid-19 crisis is fully 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…

Also expect more helpful cooking tips from Chef Andrew Gruel because we’re all doing more meal prep at home. Chef Andrew is an incredible resource because he’s a real, working chef who cooks for his own family.

Thanks so very much for the highly positive response to last month’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 community-focused, local restaurant…

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

After a long day at work (in normal times,) heading home to cook a fussy, complicated meal is the last thing anyone wants to do. Keeping it Simple – Easy Weeknight One-Pot Recipes by Yasmin Fahr is the ultimate collection to have on hand for these moments, featuring over 60 quick, impressive, healthyish, and delicious one-pot/pan/tray dinners that can be whipped up in the time it takes to have a glass of wine.

Food writer Yasmin Fahr joins us.

“Those who want to support small businesses and get great, high-quality artisan-made food to take home, will enjoy an Artisan Pop-Up, every weekday from 8 a.m. to 2 p.m. and 5 p.m. to 8 p.m. at OC Baking Company (1960 N. Glassell St., Orange, CA 92865). Guests can pick up with the convenience of one-stop shopping delicious fresh-baked breads from OC Baking Company; heart-warming curries from ADYA; wholesome stews from Break of Dawn; croissants, pastries and quiche from Crema Artisan Bakery; hot sauce and dressings from Sessions; and Italian family meals from BELLO by Sandro Nardone. Artisans and offerings vary daily.”

A group of community-spirited, local chefs is offering those on the front line at local Urgent Care and Emergency Rooms a free meal to take to their family. As their way of showing appreciation,

Break of Dawn Chef / Owner Dee Nguyen, OC Baking Company Baker / Owner Dean Kim, and Crema Artisan Cafe Baker / Owner Tarit Tanjasiri will offer these local heroes the opportunity to pick up home-made chicken noodle soup, a loaf of fresh-baked bread, and a decadent gourmet cookie. Pickup for local Healthcare Workers is available Monday through Friday, 8 a.m. to 2 p.m. and 5 p.m. to 8 p.m. at OC Baking Company, 1960 N. Glassell St., Orange, CA 92865. Chef Dee Nguyen of Break of Dawn joins us to explain the program.

One of our resident Meatheads from West Coast Prime Meats, Jay Henderson, has decades of practical experience with center plate proteins and the intricacies of serving the Hospitality Industry. Restaurants have been severely impacted by the current health crisis. Jay has some perspective on how restaurants are coping with the growing crisis. Since we’re now cooking more at home for the interim we might persuade Jay to share some practical cooking advice, too.

The Ranch Restaurant in Anaheim is, of course, not available for dine-in during the present health crisis. Executive Chef Michael Rossi has artfully shifted to a new, a la carte Curbside Pick-Up Menu including some of their signature house specialties that travel reasonably well. There are ample choices of Starters, Salads, Pasta, Sandwiches & Burgers, Steak, Fish & Chicken, and Pastry Chef David Rossi’s incredibly decadent desserts (including the award-winning Buttered Popcorn Ice Cream by the pint.) Contemplate an 8 oz. Prime Flat Iron Steak with Baby Dutch Potatoes, House-Made Pancetta, Saint Agur Blue Cheese and Wild Arugula. Executive Chef Michael Rossi joins us from curbside at The Ranch.

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. Of course, the safety of restaurant employees and guests comes first. We’ll “Ask the Chef.”

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

Food Writer Yasmin FahrAfter a long day at work (in normal times,) heading home to cook a fussy, complicated meal is the last thing anyone wants to do. Keeping it Simple – Easy Weeknight One-Pot Recipes by Yasmin Fahr is the ultimate collection to have on hand for these moments, featuring over 60 quick, impressive, healthyish, and delicious one-pot/pan/tray dinners that can be whipped up in the time it takes to have a glass of wine.

Inspired by her column for Serious Eats, One-Pot Wonders, author, food writer and recipe developer Yasmin Fahr’s recipes offer sneaky gems and low-key showstoppers that work every time, and promises each recipe will teach readers a new skill in the kitchen. The ultimate goal is to get dinner on the table quickly, but also to create something truly delicious as a weeknight reward.

Chapters include: Oven to Table; Faster Than Delivery; Bright Dishes for Cold Days; Gluten, Grains and Good Stuff; Salad for Dinner; and Look More Impressive Than They Are. Recipes like Miso-Ghee Chicken with Roasted Radishes, Warm Couscous Salad with Salmon and Mustard-Dill Dressing, Ginger-Curried Lamb Chops with Braised Greens, and Squid Ink Pasta will enliven any weeknight meal repertoire!

“Dishes like the 20-Minute Spicy Sausage with Crispy Broccoli or the Adult Instant Ramen are foolproof, back-pocket recipes you’ll be coming back to again and again. We’ll have a good time cooking together I promise.” –Yasmin

Featuring humorous and relatable anecdotes and musings on cooking and life, Keeping it Simple is the book to keep coming back to night after night for inspiration. And, as Yasmin says: “This book is meant to be spilled and splattered on…cooked from and used.”

“Yasmin has a penchant for cheesy phrases, lemons, fresh herbs, feta and cumin. She attended Cornell University and then completed a Master’s degree in Food Studies from New York University. She wrote a weekly one-pot recipe column for Serious Eats for two and a half years and, during that time, she worked as a luxury hotel and fine dining restaurant inspector for Forbes Travel Guide for four years, traveling the world in the process. Her writing and recipes have appeared online and in print publications such as The Kitchn, Epicurious, TASTE, Bon Appetit, Serious Eats, Food & Wine and others. She currently lives in NYC with previous stints in London and Los Angeles. Please say hi to her online at @yasminfahr!

Yasmin Fahr joins us.

Dean Kim of OC Baking CompanyThose who want to support small businesses and get great, high-quality artisan-made food to take home, will enjoy an Artisan Pop-Up, every weekday from 8 a.m. to 2 p.m. and 5 p.m. to 8 p.m. at OC Baking Company (1960 N. Glassell St., Orange, CA 92865).

Guests can pick up delicious fresh-baked breads from OC Baking Company; heart-warming curries from ADYA; wholesome stews from Break of Dawn; croissants, pastries and quiche from Crema Artisan Bakery; hot sauce and dressings from Sessions; and Italian family meals from BELLO by Sandro Nardone. Artisans and offerings vary daily.

Master Baker Dean Kim of OC Baking Co. is with us providing all the well-proofed details.

Dee Nguyen of Break of DawnA group of community-spirited, local chefs is offering those on the front line at local Urgent Care and Emergency Rooms a free meal to take to their family. As their way of showing appreciation, Break of Dawn Chef / Owner Dee Nguyen, OC Baking Company Baker / Owner Dean Kim, and Crema Artisan Cafe Baker / Owner Tarit Tanjasiri will offer these local heroes the opportunity to pick up home-made chicken noodle soup, a loaf of fresh-baked bread, and a decadent gourmet cookie. Also involved in this act of generosity to acknowledge the hard work and long hours put in by our local healthcare workers, are Glenn Tanaka of Tanaka Farms and Anne Cutner of Solutions for Urban Agriculture, who have donated their fresh produce for the chicken noodle soup.

Pickup for local Healthcare Workers is available Monday through Friday, 8 a.m. to 2 p.m. and 5 p.m to 8 p.m. at OC Baking Company, 1960 N. Glassell St., Orange, CA 92865

This team has already made deliveries to local care centers and are attempting to make their meals available to more who may not have time to pick up food or make meals after long shifts. Those interested in assisting in feeding local healthcare workers who are keeping our community safe, may contact Dee Nguyen. Any assistance will be graciously accepted, from hands-on kitchen assistance, to product and monetary donations.

Chef Dee takes a break from the simmering soup caldron to join us.

Jay Henderson one of the Meatheads from West Coast Prime MeatsOne of our resident Meatheads from West Coast Prime Meats, Jay Henderson, has decades of practical experience with center plate proteins and the intricacies of serving the Hospitality Industry. Restaurants have been severely impacted by the current health crisis. Jay has some perspective on how restaurants are coping with the growing crisis. Since we’re now cooking more at home for the interim we might persuade Jay to share some practical cooking advice, too.

It’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.

Michael Rossi of the Ranch Restaurant and SaloonThe Ranch Restaurant in Anaheim is, of course, not available for dine-in during the present health crisis. Executive Chef Michael Rossi has artfully shifted to a new, a la carte Curbside Pick-Up Menu including some of their signature house specialties that travel reasonably well. There are ample choices of Starters, Salads, Pasta, Sandwiches & Burgers, Steak, Fish & Chicken, and Pastry Chef David Rossi’s incredibly decadent desserts (including the award-winning Buttered Popcorn Ice Cream by the pint.) Think 8 oz. Prime Flat Iron Steak with Baby Dutch Potatoes, House-Made Pancetta, Saint Agur Blue Cheese and Wild Arugula.

Available to Order & Pick-Up daily between 12 Noon and 7:00 p.m.

“Executive Chef, Michael Rossi and our talented culinary team craft our seasonally driven menu at The Ranch with hand selected produce harvested from our own farm. Our chefs have the unique ability to pick produce at the perfect time just before the peak of maturity to capture maximum flavor and within hours served at your table with old fashioned genuine hospitality and gracious service. To complete your dining experience, sample one of our many desserts created in house by Pastry Chef, David Rossi.”

Executive Chef Michael Rossi joins us from curbside at The Ranch.

Andrew Gruel of the Slapfish Restaurant Group at the AM830 KLAA StudiosOur 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. Take-out / delivery when you can surely helps…Of course, the safety of restaurant employees and guests comes first. We’ll “Ask the Chef.”

Podcasts

Segment One: Show Preview with Executive Producer & Co-Host Andy Harris
Segment Two: Food Writer Yasmin Fahr, Keeping it Simple – Easy Weeknight One-Pot Recipes Part One
Segment Three: Food Writer Yasmin Fahr, Keeping it Simple – Easy Weeknight One-Pot Recipes Part Two
Segment Four: Dean Kim of OC Baking Co. & Chef Dee Nguyen of Break of Dawn
Segment Five: Chef Dee Nguyen of Break of Dawn & Dean Kim of OC Baking Co. – Feeding Healthcare Workers
Segment Six: “Meathead” Jay Henderson of West Coast Prime Meats – WCPM’s New Retail Program for Consumers
Segment Seven: Executive Chef Michael Rossi of The Ranch Restaurant in Anaheim
Segment Eight: Chef Andrew Gruel of the Slapfish Restaurant Group with “Ask the Chef”

Show 336, August 10, 2019: Show Preview with Co-Host Andy Harris

Now a tantalizing preview of this Saturday’s delectable show.

It’s not, with profuse apologies, for dieters. If we’re successful we will always leave you incredibly hungry and thirsty. In our case 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.

Since 1985 Mealtop has been serving traditional Korean shaved ice (Bingsoo) all over South Korea. These ever popular and traditional Korean desserts have recently arrived in the United States with locations in Buena Park and on L.A.’s Koreatown. We’ll meet USA proprietor Joon Hyun-Baek.

Voting for the 8th Annual Golden Foodie Awards representing the best in dining in Orange County commences on August 11th and runs for one tight week until Saturday, August 17th. It’s the people’s choice awards as Orange County foodies make the decisions. Pamela Waitt the Creator and Producer of the Golden Foodie Awards joins us with the details of how the voting works and what the categories are.

Learn the secrets of easy, healthy Greek cuisine with our guest, Chef Christina Xenos, co-author of Opa! The Healthy Greek Cookbook. When you don’t have the Greek island breeze behind you, finding local ingredients for complex recipes can seem difficult to integrate Greek food into your lifestyle. With Opa! The Healthy Greek Cookbook you can spare yourself the odyssey of traveling just to eat fresh and flavorful food. Opa! The Healthy Greek Cookbook leads you on a culinary journey towards an appetizing and healthy lifestyle through simple recipes.

Zama Tea & Kombucha is a community-focused, brick and mortar tea and Kombucha bar and wellness café serving many tasty vegan and healthier food options. They just celebrated their 3rd Anniversary in June. All the Kombuchas are house-brewed and at any given time a rotating selection of ten flavors options are available to enjoy on tap. It’s housed in a carefully restored, historic building in Old Town Tustin. It’s also the home of the Three Pug Bakery. Proprietress & Founder Leanne Herrera pulls the tap for us.

The boutique Rowen Wine Company is Rodney Strong Wine Estates new brand of small production, high-elevation wines from a remote and historic part of Sonoma County called The Cooley Ranch. This is the fruition of an 18-year project by Rodney Strong Proprietor Tom Klein under the personal direction of Winemaker Justin Seidenfeld who pulls the cork on this unusual venture for us.

Executive Chef Michael Rossi of THE RANCH Restaurant & Saloon in Anaheim is set to collaborate with Brewmaster Victor Novak of Golden Road Brewing for THE RANCH’s first ever Beer Dinner on Thursday evening, August 22nd. Chef Michael will craft globally-inspired dishes that pair with a selection of craft beers from Golden Road’s portfolio of core, seasonal and limited-edition brews. Chef Michael and Brewmaster Victor preview the menu and pairings with us.

Program Note : On Saturday morning, August 17th we’re at Alcazar Palm Springs for our “Delectably Palm Springs” special!

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

Play

Show 336, August 10, 2019: Executive Chef Michael Rossi, The Ranch Restaurant & Saloon, Anaheim & Brewmaster Victor Novak, Golden Road Brewing Co

Michael Rossi of the Ranch Restaurant and SaloonExecutive Chef Michael Rossi of THE RANCH Restaurant & Saloon in Anaheim is set to collaborate with Brewmaster Victor Novak of Golden Road Brewing for THE RANCH’s first ever Beer Dinner.

Chef Michael will craft globally-inspired dishes that pair with a selection of craft beers from Golden Road’s portfolio of core, seasonal and limited-edition brews.

The Beer Dinner will be held on Thursday, August 22nd at 6:00 p.m. at THE RANCH Events Center, located five floors above the Restaurant & Saloon. Guests will experience a five-course menu expertly matched with beer pairings for $125 per person (all inclusive, space is limited).

Victor Novak and his Blueberry Mocha Stout from Golden Road BrewingMenu includes:

  1. MINIATURE BAJA FISH TACOS OCTOPUS COCKTAIL(Tray Passed) | paired with K-38 CLARA
  2. CRUDO OF GEORGES BANK SEA SCALLOPS: Guava Aguachile, Macadamia Nut, Lime | paired with LONELY TARTS CLUB BAND
  3. BAJA STRIPED BASS: Steamed In Banana Leaf, Lemongrass, Coconut, Shrimp & Pineapple Fried Rice | paired with FIELDS OF GOLD SAISON
  4. MUSCOVY DUCK BREAST: Kalamata Olive, Black Mission Fig, English Cheddar | paired with IN BRUGES
  5. RED DEER VENISON CHOP: Tamarind, Orange, Smoked Jalapeño, Espresso | paired with GET UP OFFA THAT BROWN
  6. IRISH CAR BOMB: Bailey’s Semifreddo, Jameson Sabayon, Irish Stout Spice Cake | paired with EYE FOR AN IRISH

Info & Reservations @ 714.817.4204

Play

August 10: Mealtop, Golden Foodie Awards, Christina Xenos, Zama Tea & Kombucha, Rowen Wine Company, Michael Rossi and Victor Novak

Podcasts

Segment One: Show Preview with Co-Host Andy Harris
Segment Two: Mealtop (Korean Shaved Ice) with Proprietor Joon Hyun-Baek
Segment Three: 8th Annual Golden Foodie Awards Voting with Founder Pamela Waitt
Segment Four: Chef & Food Journalist Christina Xenos – Opa! The Healthy Greek Cookbook
Segment Five: Zama Tea & Kombucha, Old Town Tustin Part One
Segment Six: Zama Tea & Kombucha, Old Town Tustin Part Two
Segment Seven: Winemaker Justin Seidenfeld, Rowen Wine Company, Healdsburg, Sonoma County
Segment Eight: Executive Chef Michael Rossi, The Ranch Restaurant & Saloon, Anaheim & Brewmaster Victor Novak, Golden Road Brewing Co

Now a tantalizing preview of this Saturday’s delectable show.

It’s not, with profuse apologies, for dieters. If we’re successful we will always leave you incredibly hungry and thirsty. In our case 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.

Since 1985 Mealtop has been serving traditional Korean shaved ice (Bingsoo) all over South Korea. These ever popular and traditional Korean desserts have recently arrived in the United States with locations in Buena Park and on L.A.’s Koreatown. We’ll meet proprietor Joon Hyun-Baek.

Voting for the 8th Annual Golden Foodie Awards representing the best in dining in Orange County commences on August 11th and runs for one tight week until Saturday, August 17th. It’s the people’s choice awards as Orange County foodies make the decisions. Pamela Waitt the Creator and Producer of the Golden Foodie Awards joins us with the details of how the voting works and what the categories are.

Learn the secrets of easy, healthy Greek cuisine with our guest, Chef Christina Xenos, co-author of Opa! The Healthy Greek Cookbook. When you don’t have the Greek island breeze behind you, finding local ingredients for complex recipes can seem difficult to integrate Greek food into your lifestyle. With Opa! The Healthy Greek Cookbook you can spare yourself the odyssey of traveling just to eat fresh and flavorful food.  Opa! The Healthy Greek Cookbook leads you on a culinary journey towards an appetizing and healthy lifestyle through simple recipes.

Zama Tea & Kombucha is a community-focused, brick and mortar tea and Kombucha bar and wellness café serving many tasty vegan and healthier food options. They just celebrated their 3rd Anniversary in June. All the Kombuchas are house-brewed and at any given time a rotating selection of ten flavors options are available to enjoy on tap. It’s housed in a carefully restored, historic building in Old Town Tustin. It’s also the home of the Three Pug Bakery. Proprietress & Founder Leanne Herrera pulls the tap for us.

The boutique Rowen Wine Company is Rodney Strong Wine Estates new brand of small production, high-elevation wines from a remote and historic part of Sonoma County called The Cooley Ranch. This is the fruition of an 18-year project by Rodney Strong Proprietor Tom Klein under the personal direction of Winemaker Justin Seidenfeld who pulls the cork on this unusual venture for us.

Executive Chef Michael Rossi of THE RANCH Restaurant & Saloon in Anaheim is set to collaborate with Brewmaster Victor Novak of Golden Road Brewing for THE RANCH’s first ever Beer Dinner on Thursday evening, August 22nd. Chef Michael will craft globally-inspired dishes that pair with a selection of craft beers from Golden Road’s portfolio of core, seasonal and limited-edition brews. Chef Michael and Brewmaster Victor preview the menu and pairings with us.

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

Joon Hyun-Baek of Mealtop CafeSince 1985 Mealtop has been serving traditional Korean shaved ice (Bingsoo) all over South Korea. These popular and traditional Korean desserts have recently arrived in the United States with locations in Buena Park and on L.A.’s Koreatown.

The menu at Mealtop features a multitude of authentic Bingsoo (shaved ice). All of Mealtop’s Bingsoo variations include four classic ingredients: soft shaved ice, braised red beans, chewy rice cakes and sweet condensed milk. The cast-iron braised sweet-but-savory red beans are the most important aspect, while the other three play equal parts in the taste of Korean tradition. All of the flavors come together in harmony and every ingredient is either made in-house using traditional techniques or locally sourced.

In addition to traditional shaved ice, Mealtop also offers other items such as lattes from South Korea (Bibibig Latte, Orange Latte and Babamba Latte), and desserts such as Ang Butter Bread and more.

“Even with an abundance of Korean food in Los Angeles, I felt and still somewhat feel that there is room for growth not only in Korean food but representation of Korean culture; thus I made it one of my life goals to spread Korean culture through food and clothing. Our ultimate goal is to bring a piece of South Korean culture to these communities through traditional Korean shaved ice and desserts.” — CEO Joon Hyun-Baek

We’ll meet proprietor Joon Hyun-Baek.

Pam Waitt of the Golden Foodie AwardsVoting for the 8th Annual Golden Foodie Awards representing the best in dining in Orange County commences on August 11th and runs for one tight week until Saturday, August 17th. It’s the people’s choice awards as Orange County foodies make the decisions.

“The Golden Foodie Awards has evolved into a celebration of Orange County’s rich culinary scene,” said Pamela Waitt, creator and producer of the Golden Foodie Awards, and president of the OC Restaurant Association. “Now in its 8th year, the Golden Foodie Awards have grown exponentially in reach and media attention. To enable us to continue to grow as an event, we have previously brought on the accounting firm of Moss Adams to audit votes and continue to attract sponsors who share a vision of highlighting those stand-out chefs and restaurants in Orange County.”

The Golden Foodie Awards is a people’s choice event that recognizes the best chefs, libations and cuisine at chef-driven and independent restaurants. With its focus on involving the Orange County community to serve as judges through their voting, the Golden Foodie Awards serve as a high honor and is an indication of local culinary trends and consumer preferences.

Connoisseurs of cuisine and lovers of libations will have a chance for one week (starting August 11th) to vote for their favorites among 14 categories. The voting includes categories ranging from Bartender of the Year to Best Service Award.

The gala awards ceremony is set for the Marriott Newport Beach on September 29th.

Christina Xenos of My Sweet Greek CateringLearn the secrets of easy, healthy Greek cuisine with our guest, Chef Christina Xenos, co-author of Opa! The Healthy Greek Cookbook. When you don’t have the Greek island breeze behind you, finding local ingredients for complex recipes can seem difficult to integrate Greek food into your lifestyle. With Opa! The Healthy Greek Cookbook you can spare yourself the odyssey of traveling just to eat fresh and flavorful food. Opa! The Healthy Greek Cookbook leads you on a culinary journey towards an appetizing and healthy lifestyle through simple recipes.

Discover Greek cooking with:

  • 90 Recipes for popular Greek dishes made with easy-to-find ingredients
  • Greek Kitchen Tips including how to stock your pantry and kitchen with the right ingredients and equipment, plus cooking techniques
  • A Regional Overview explaining Greek food from ancient times to modern day

Recipes in this Greek cookbook include: Avocado Skordalia, Baked Zucchini Patties, Spanakopita, Spinach Rice, Vegetable Moussaka, Shrimp Santorini, Spinach and Feta Stuffed Chicken Breasts, Greek Yogurt Brandy Cake, and much more!

Christina Xenos is a professional chef, cookbook author, and journalist based in Los Angeles, California. Her Greek-themed pop-up dining experiences have been featured in Food & Wine magazine, among other outlets. She loves sharing her recipes and food musings on her instagram and recipe blog.

Leanne Herrera of Zama Tea and KombuchaZama Tea & Kombucha is a community-focused, brick and mortar tea and Kombucha bar and wellness café serving many tasty vegan and healthier food options. Zama celebrated its Third Anniversary in Old Town Tustin in June.

“Observing the demands of a healthier beverage, Zama Tea opened one of the first Kombucha On Tap locations in the OC at the Packing House’s lower level. That location has since moved to Old Town Tustin, Ca. Kombucha [Kawm-Boo-Cha ] a non-alcoholic, probiotic tea is gaining popularity among foodies who favor organic beverages with a very low sugar content and lots of health benefits.

All the Kombuchas are house-brewed and at any given time a rotating selection of ten flavors options (from a master recipe library of 70 flavors) are available to enjoy on tap at the 12-foot Kombucha Bar. It’s housed in a carefully restored, historic building in Old Town Tustin (the site of the first Doctor’s Office in Tustin.) It’s also the home of the Three Pug Bakery, a local artisan enterprise.

Zama Tea & Kombucha provides a welcome, holistic respite from the stresses of everyday life. An unexpected feature is a tranquil, shaded back patio.

“Kombucha is a very popular topic in the beverage industry these days. While very well-liked, it is also quite controversial. The main reason for this is the many claims of health benefits, arguments over the best ingredients to use, and especially whether “raw” or pasteurized versions are better for you. Don’t let the controversy bother you, though; it is still a beverage that you should consider drinking and enjoying!”

Kombucha is a beverage made of fermented bacteria and yeast in tea. Its routes have been traced back to 221 B.C. in China, but may go back even further! While the drink is called various things including “Manchurian mushroom,” the tea fungus is not made with any mushrooms. (The reason for this name comes from the appearance that is created during the fermenting process.)

Proprietress Leanne Herrera pulls the tap for us.

Justin Seidenfeld of Roden Wine CompanyThe boutique Rowen Wine Company is Rodney Strong Wine Estates new brand of small production, high-elevation wines from a remote and historic part of Sonoma County called The Cooley Ranch. This is the fruition of an 18-year project by Rodney Strong Proprietor Tom Klein under the personal direction of Winemaker Justin Seidenfeld.

The vineyards at Cooley Ranch are above the fog line, which increases the sun exposure and heat that Cabernet Sauvignon and other Bordeaux red varietals need to ripen, but also provides cooling during the summer heat, which settles down in the lower valleys.

The 2016 ROWEN red blend is a lush and elegant wine consisting of wonderful high elevation, mountain fruit. The wine has aromas of dark cherries, blackberries and sweet toasted oak from the co-fermented Viognier. On the palate, the wine is balanced and structured from the Cabernet Sauvignon with notes of juicy cassis, light floral and sweet vanilla. Co-fermenting the Syrah with the Viognier is a classic Northern Rhone technique which adds an exotic floral element to the finished wine as well as a rounder mouthfeel. Enjoy this wine now with sharp cheeses and charcuterie, grilled filet mignon, cocoa dusted chocolate torte or cellar for enjoyment for years to come.”

Justin Seidenfeld serves as winemaker for Rodney Strong Vineyards and Rowen Wine Company. Named one of Wine Enthusiasts “Top 40 Under 40” in 2017. Justin brings a bold perspective on crafting unique wines.

Michael Rossi of the Ranch Restaurant and SaloonExecutive Chef Michael Rossi of THE RANCH Restaurant & Saloon in Anaheim is set to collaborate with Brewmaster Victor Novak of Golden Road Brewing for THE RANCH’s first ever Beer Dinner.

Chef Michael will craft globally-inspired dishes that pair with a selection of craft beers from Golden Road’s portfolio of core, seasonal and limited-edition brews.

The Beer Dinner will be held on Thursday, August 22nd at 6:00 p.m. at THE RANCH Events Center, located five floors above the Restaurant & Saloon. Guests will experience a five-course menu expertly matched with beer pairings for $125 per person (all inclusive, space is limited).

Victor Novak and his Blueberry Mocha Stout from Golden Road BrewingMenu includes:

  1. MINIATURE BAJA FISH TACOS OCTOPUS COCKTAIL(Tray Passed) | paired with K-38 CLARA
  2. CRUDO OF GEORGES BANK SEA SCALLOPS: Guava Aguachile, Macadamia Nut, Lime | paired with LONELY TARTS CLUB BAND
  3. BAJA STRIPED BASS: Steamed In Banana Leaf, Lemongrass, Coconut, Shrimp & Pineapple Fried Rice | paired with FIELDS OF GOLD SAISON
  4. MUSCOVY DUCK BREAST: Kalamata Olive, Black Mission Fig, English Cheddar | paired with IN BRUGES
  5. RED DEER VENISON CHOP: Tamarind, Orange, Smoked Jalapeño, Espresso | paired with GET UP OFFA THAT BROWN
  6. IRISH CAR BOMB: Bailey’s Semifreddo, Jameson Sabayon, Irish Stout Spice Cake | paired with EYE FOR AN IRISH

Podcasts

Segment One: Show Preview with Co-Host Andy Harris
Segment Two: Mealtop (Korean Shaved Ice) with Proprietor Joon Hyun-Baek
Segment Three: 8th Annual Golden Foodie Awards Voting with Founder Pamela Waitt
Segment Four: Chef & Food Journalist Christina Xenos – Opa! The Healthy Greek Cookbook
Segment Five: Zama Tea & Kombucha, Old Town Tustin Part One
Segment Six: Zama Tea & Kombucha, Old Town Tustin Part Two
Segment Seven: Winemaker Justin Seidenfeld, Rowen Wine Company, Healdsburg, Sonoma County
Segment Eight: Executive Chef Michael Rossi, The Ranch Restaurant & Saloon, Anaheim & Brewmaster Victor Novak, Golden Road Brewing Co

Podcasts

Segment One: Show Preview with Co-Host Andy Harris
Segment Two: Mealtop (Korean Shaved Ice) with Proprietor Joon Hyun-Baek
Segment Three: 8th Annual Golden Foodie Awards Voting with Founder Pamela Waitt
Segment Four: Chef & Food Journalist Christina Xenos – Opa! The Healthy Greek Cookbook
Segment Five: Zama Tea & Kombucha, Old Town Tustin Part One
Segment Six: Zama Tea & Kombucha, Old Town Tustin Part Two
Segment Seven: Winemaker Justin Seidenfeld, Rowen Wine Company, Healdsburg, Sonoma County
Segment Eight: Executive Chef Michael Rossi, The Ranch Restaurant & Saloon, Anaheim & Brewmaster Victor Novak, Golden Road Brewing Co

Show 288, September 1, 2018: Show Preview with Co-Host Andy Harris

Happy Labor Day Weekend to all.

Now an enticing preview of Saturday’s appetizing show. It’s not, with profuse apologies, for dieters. If we’re successful we will always leave you incredibly hungry and thirsty. In our case, upon careful reflection, that’s probably a pretty good thing…

TV and radio personality, syndicated journalist, best-selling author, and food consultant Linda Gassenheimer is always looking to save time and still create flavor-packed, family-friendly meals. Her latest work has been for the American Diabetes Association. Solving the global epidemic of diabetes is a vital subject for our nation’s health. What should we be eating?  Linda Gassenheimer, author of 7 cookbooks published by the American Diabetes Association, has some flavorful answers for you and your loved ones in he 12-Week Diabetes Cookbook – Your Super Simple Plan for Organizing, Budgeting, and Cooking Amazing Dinners. We’ll meet her.

Once a year Chef Marco Zapien of Zapien’s Salsa Grill in Pico Rivera hosts a series of Hatch Chile-themed events to celebrate the famous New Mexican spicy and savory pepper. Zapien’s will host a daytime Hatch Chile Roast on September 8th were supplies of the roasted Hatch Chiles can be picked up by the case. The guest selects the level of spicy desired ranging from mild to hot. Also on Saturday, September 8th from 9:00 a.m. to 2:00 p.m. join Chef Marco and Zapien’s Salsa Grill for their special Hatch Chile Brunch featuring over ten Hatch Chile inspired dishes. We’ll entice Chef Marco away from the chile roaster for a chat.

It may be “Time for Dodger Baseball” but a big attraction at Dodger Stadium for home games is always the tempting variety of food and beverage items. Executive Chef Ryan Evans of Levy Restaurants is in his 2nd season with The Dodgers as top toque. Chef Ryan’s theme for 2018 is “flavors of the city.” As baseball season is drawing to a close we’ll find out what the big hits have been on the Chavez Ravine menu lineup this year.

Chef Frank Ostini’s Hitching Post 2 restaurant in Buellton is a beloved local institution. Chef Frank and Gray Hartley are the creators and winemakers of Hitching Post Wines made famous around the world in the Academy Award-winning feature motion picture, Sideways, released in 2004. Surprisingly there has never been a Hitching Post Wines Tasting Room until just recently. Chef Frank Ostini takes us on a tour of the just uncorked Hitching Post Wines Tasting Room conveniently located next door to the Restaurant on E. Highway 246 in Buellton.

THE RANCH Restaurant, hidden in plain sight in Anaheim, is located next door to THE RANCH Saloon and features true American regional cuisine. The high-profile culinary team at THE RANCH cooks from scratch with the finest ingredients possible to capture the rustic style of wine country and the freshest flavors of The Farm. The Golden Foodie Awards are the People’s Choice Food Awards for Orange County. THE RANCH has been nominated for an impressive 5 Golden Foodies this year. Opening Executive Chef Michael Rossi joins us with a tasty update.

Chef Andrew Gruel, the founder of The Slapfish Restaurant Group, joins us with another installment of “Ask the Chef.” When it comes to shellfish, clams are probably more of a staple on the East Coast. Clams are high in protein and versatile in the kitchen. Chef Andrew will provide the tasty basics. What do you use clam juice for, anyway? Also does a clam really belong on a pizza?

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

Play

Show 288, September 1, 2018: Executive Chef Michael Rossi, THE RANCH Restaurant, Anaheim

Michael Rossi of the Ranch Restaurant and SaloonTHE RANCH Restaurant, hidden in plain sight in Anaheim, is located next door to THE RANCH Saloon and features true American regional cuisine. The high-profile culinary team at THE RANCH cooks from scratch with the finest ingredients possible to capture the rustic style of wine country and the freshest flavors of The Farm.

“Executive Chef, Michael Rossi and our talented culinary team craft our seasonally driven menu with hand selected produce harvested from our own farm. Our chefs have the unique ability to pick produce at the perfect time just before the peak of maturity to capture maximum flavor and within hours served at your table with old fashioned genuine hospitality and gracious service. To complete your dining experience, sample one of our many desserts created in house by Pastry Chef, David Rossi.”

“THE RANCH Cellar features a value oriented diverse selection of world class international wines served in a friendly and unintimidating style. The cellar holds 11,000 bottles of wine representing the world’s wine growing regions with an emphasis on California and West Coast wines. Our wine list offers a diverse Wines by the Glass program featuring over 35 wines representing domestic and international regions, complementing the restaurant’s seasonally driven menu.”

The Golden Foodie Awards are the People’s Choice Food Awards for Orange County. THE RANCH has been nominated for an impressive 5 Golden Foodies this year. Previously THE RANCH has been awarded 9 Golden Foodies. This is a record for any establishment in Orange County!

One of Chef Michael’s secrets that he graciously shares is the frequent posting of tantalizing, off-the-menu specials. Be an insider and follow their culinary team’s Instagram (theranchculinaryteam) and you’ll be in the know!

Opening Executive Chef Michael Rossi joins us with a tasty update.

Play

September 1: Linda Gassenheimer, Zapien’s Salsa Grill, Dodger Stadium Food, Hitching Post 2, Michael Rossi

Podcasts

Segment One: Show Preview with Co-Host Andy Harris
Segment Two: Linda Gassenheimer, The 12-Week Diabetes Cookbook
Segment Three: Chef Marco Zapien, Zapien’s Salsa Grill and Taqueria
Segment Four: Executive Chef Ryan Evans, Levy Restaurants at Dodger Stadium
Segment Five: Chef Frank Ostini, Hitching Post 2 and Hitching Post Wines, Buellton Part One
Segment Six: Chef Frank Ostini, Hitching Post 2 and Hitching Post Wines, Buellton Part Two
Segment Seven: Executive Chef Michael Rossi, THE RANCH Restaurant, Anaheim
Segment Eight: Chef Andrew Gruel, Founder, Slapfish Restaurant Group

Happy Labor Day Weekend to all. Please join us on Saturday morning. It’s an energetic, fresh show with a guest lineup to truly savor!

Now an enticing preview of this Saturday’s appetizing show. It’s not, with profuse apologies, for dieters. If we’re successful we will always leave you incredibly hungry and thirsty. In our case, upon careful reflection, that’s probably a pretty good thing…

TV and radio personality, syndicated journalist, best-selling author, and food consultant Linda Gassenheimer is always looking to save time and still create flavor-packed, family-friendly meals. Her latest work has been for the American Diabetes Association.  Solving the global epidemic of diabetes is a vital subject for our nation’s health. What should we be eating?  Linda Gassenheimer, author of 7 cookbooks published by the American Diabetes Association, has some flavorful answers for you and your loved ones in The 12-Week Diabetes Cookbook – Your Super Simple Plan for Organizing, Budgeting, and Cooking Amazing Dinners. We’ll meet her.

Once a year Chef Marco Zapien of Zapien’s Salsa Grill in Pico Rivera hosts a series of Hatch Chile-themed events to celebrate the famous New Mexican spicy and savory pepper. Zapien’s will host a daytime Hatch Chile Roast on September 8th were supplies of the roasted Hatch Chiles can be picked up by the case. The guest selects the level of spicy desired ranging from mild to hot. Also on Saturday, September 8th from 8:00 a.m. to 2:00 p.m. join Chef Marco and Zapien’s Salsa Grill for their special Hatch Chile Brunch featuring over ten Hatch Chile inspired dishes. We’ll entice Chef Marco away from the chile roaster for a chat.

It may be “Time for Dodger Baseball” but a big attraction at Dodger Stadium for home games is always the tempting variety of food and beverage items. Executive Chef Ryan Evans of Levy Restaurants is in his 2nd season with The Dodgers. Chef Ryan’s theme for 2018 is “flavors of the city.” As baseball season is drawing to a close we’ll find out what the big hits have been on the Chavez Ravine menu this year.

Chef Frank Ostini’s Hitching Post 2 restaurant in Buellton is a beloved local institution. Chef Frank and Gray Hartley are the creators and winemakers of Hitching Post Wines made famous around the world in the Academy Award-winning feature motion picture, Sideways, released in 2004. Surprisingly there has never been a Hitching Post Wines Tasting Room until just recently. Chef Frank Ostini takes us on a tour of the just uncorked Hitching Post Wines Tasting Room conveniently located next door to the Restaurant on E. Highway 246 in Buellton.

THE RANCH Restaurant, hidden in plain sight in Anaheim, is located next door to THE RANCH Saloon and features true American regional cuisine. The high-profile culinary team at THE RANCH cooks from scratch with the finest ingredients possible to capture the rustic style of wine country and the freshest flavors of The Farm. The Golden Foodie Awards are the People’s Choice Food Awards for Orange County. THE RANCH has been nominated for an impressive 5 Golden Foodies this year. Opening Executive Chef Michael Rossi joins us with a tasty update.

Chef Andrew Gruel, the founder of The Slapfish Restaurant Group, joins us with another installment of “Ask the Chef.” When it comes to shellfish, clams are probably more of a staple on the East Coast. Clams are high in protein and versatile in the kitchen. Chef Andrew will provide the tasty basics. What do you use clam juice for, anyway? Also does a clam really belong on a pizza?

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

Linda GassenheimerTV and radio personality, syndicated journalist, best-selling author, and food consultant Linda Gassenheimer is always looking to save time and still create flavor-packed, family-friendly meals. Her latest work has been for the American Diabetes Association. Solving the global epidemic of diabetes is a vital subject for our nation’s health. What should we be eating?

Linda Gassenheimer, author of 7 cookbooks published by the American Diabetes Association, has some flavorful answers for you and your loved ones in The 12-Week Diabetes Cookbook – Your Super Simple Plan for Organizing, Budgeting, and Cooking Amazing Dinners. We’ll meet her.

“Looking to save time and money and still create flavor-packed family-friendly meals? I created this book for all of us who want to serve great meals without breaking our time or budget bank.  You can shop for the entire week one day and buy all of the ingredients to make dinners for the week. The book is a no-brainer blueprint, including weekly shopping lists, for serving your family delicious, diabetes-friendly dinners.”

Marco Zapien of Zapiens Salsa Grill and TaqueriaOnce a year Chef Marco Zapien of Zapien’s Salsa Grill in Pico Rivera hosts a series of Hatch Chile-themed events to celebrate the famous New Mexican spicy and savory pepper. Zapien’s will orchestrate a daytime Hatch Chile Roast on September 8th where supplies of the roasted Hatch Chiles can be picked up by the case. The guest selects the level of spicy desired ranging from mild to hot. A good tip is to reserve your case in advance.

Also on Saturday, September 8th from 8:00 a.m. to 2:00 p.m. join Chef Marco and Zapien’s Salsa Grill for their special Hatch Chile Brunch featuring over ten Hatch Chile inspired dishes. Enjoy all-you-can-eat, and hand-made Tortillas, Champagne and Mimosas.

We’ll entice Chef Marco away from the rotating chile roaster for a chat.

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

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

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

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

In the Lexus Dugout Club there is more of an emphasis on appealing vegetarian options. Look for a great selection of grilled veggies on the daily changing menu. Also lots of exotic fruit options including Melissa’s Watermelon Lollipops.

Frank OstiniChef Frank Ostini’s Hitching Post 2 restaurant in Buellton is a beloved local institution known for incredible Santa Maria – style BBQ. Chef Frank and Gray Hartley are the creators and winemakers of Hitching Post Wines made famous around the world in the Academy Award-winning feature motion picture, Sideways, released in 2004.

Surprisingly there has never been a Hitching Post Wines Tasting Room until just recently. Chef Frank Ostini takes us on a tour of the Hitching Post Wines Tasting Room conveniently located next door to the Restaurant on E. Highway 246 in Buellton.

“Leading the Hitching Post Wines team are the creators and two long-time friends, Gray Hartley and Frank Ostini, who have been making wines in Santa Barbara County, California since 1979. Long before Hollywood discovered the winemaking landmark and its excellent wines, Gray Hartley, a former Alaskan salmon fisherman and Frank Ostini, chef and owner of the famed Hitching Post 2 Restaurant in Buellton, were brought together by their love of wine and winemaking. Over the years their backyard hobby has turned into a highly acclaimed winemaking enterprise.”

“Hartley and Ostini strive to create flavorful handcrafted wines that possess poise and balance, putting a slice of Santa Barbara in each glass, and a piece of their soul in every bottle of Hitching Post. The Traditional Tasting at Hitching Post Wines offers a flight of five Hitching Post Wines consisting of Pinks 2017; Hometown Pinot Noir 2016; Cork Dancer Pinot Noir 2015; Santa Maria Valley Pinot Noir 2015; and Gen Red 2016 priced at $15 per guest. A Reserve Tasting, priced at $20, includes five wines – Highliner Pinot Noir 2015; Perfect Set Pinot Noir 2015; Bien Nacido Pinot Noir 2015; Sanford & Benedict Pinot Noir 2015; and Four Top 2012. The caveat of the Reserve Tasting will be its ever-changing menu featuring rare single-vineyard bottling and special older vintages of Hitching Post. For those seeking the ultimate experience, Hitching Post Wines offers customized Private Winemaker Tastings with Gray Hartley and Frank Ostini for $60 per guest and by appointment only.”

Michael Rossi of the Ranch Restaurant and SaloonTHE RANCH Restaurant, hidden in plain sight in Anaheim, is located next door to THE RANCH Saloon and features true American regional cuisine. The high-profile culinary team at THE RANCH cooks from scratch with the finest ingredients possible to capture the rustic style of wine country and the freshest flavors of The Farm.

“Executive Chef, Michael Rossi and our talented culinary team craft our seasonally driven menu with hand selected produce harvested from our own farm. Our chefs have the unique ability to pick produce at the perfect time just before the peak of maturity to capture maximum flavor and within hours served at your table with old fashioned genuine hospitality and gracious service. To complete your dining experience, sample one of our many desserts created in house by Pastry Chef, David Rossi.”

“THE RANCH Cellar features a value oriented diverse selection of world class international wines served in a friendly and unintimidating style. The cellar holds 11,000 bottles of wine representing the world’s wine growing regions with an emphasis on California and West Coast wines. Our wine list offers a diverse Wines by the Glass program featuring over 35 wines representing domestic and international regions, complementing the restaurant’s seasonally driven menu.”

The Golden Foodie Awards are the People’s Choice Food Awards for Orange County. THE RANCH has been nominated for an impressive 5 Golden Foodies this year. Previously THE RANCH has been awarded 9 Golden Foodies. This is a record for any establishment in Orange County!

Opening Executive Chef Michael Rossi joins us with a tasty update.

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

When it comes to shellfish, clams are probably more of a staple on the East Coast. Clams are high in protein and versatile in the kitchen. What do you use clam juice for, anyway? Also does a clam really belong on a pizza? Chef Andrew will provide the tasty basics.

Podcasts

Segment One: Show Preview with Co-Host Andy Harris
Segment Two: Linda Gassenheimer, The 12-Week Diabetes Cookbook
Segment Three: Chef Marco Zapien, Zapien’s Salsa Grill and Taqueria
Segment Four: Executive Chef Ryan Evans, Levy Restaurants at Dodger Stadium
Segment Five: Chef Frank Ostini, Hitching Post 2 and Hitching Post Wines, Buellton Part One
Segment Six: Chef Frank Ostini, Hitching Post 2 and Hitching Post Wines, Buellton Part Two
Segment Seven: Executive Chef Michael Rossi, THE RANCH Restaurant, Anaheim
Segment Eight: Chef Andrew Gruel, Founder, Slapfish Restaurant Group

Show 246, November 4, 2017: Show Preview with Co-Host Andy Harris

Now an enticing preview of Saturday’s mouthwatering show. It’s not, with profuse apologies, for dieters. If we’re successful we will always leave you incredibly hungry and thirsty. In our case, upon careful reflection, that’s probably a pretty good thing…

Earlier in the year we introduced you to the pride of southern BBQ, the Heirloom Market BBQ in Atlanta. The youthful owner/ chefs are Cody Taylor and Jiyeon Lee. They are featured in the “Smokehouse Stories and Recipes” section of Matt Moore’s The South’s Best Butts – Pitmaster Secrets for Southern Barbecue Perfection.

Executive Producer Andy Harris recently made the pilgrimage to Heirloom. It was as good as Matt promised and an experience. Chefs Cody and Jiyeon are our guests.

Executive Producer Andy Harris was in Roswell, GA (an incorporated City of 95,000 in the greater Atlanta area with a lot of living Civil War history) in early October with fellow members of the International Food Wine and Travel Writers Association (IFWTWA.) In this show we continue our coverage of the best of Roswell with a chat with Chris Nelson, the new Executive Director of the 120,000 member Chattahoochee Nature Center.

The much-honored Ranch Restaurant in Anaheim was the recipient this year of The Golden Foodie Award for the Best Entrée in Orange County. That is Executive Chef Michael Rossi’s signature Cowboy Ribeye. That’s a 58oz. bone-in rib chop with Grafton Farms white cheddar scalloped potatoes and Sauce Bordelaise. Oh yea…We’ll get Chef Michael out of the kitchen to chat about the extraordinary project that is The Ranch Restaurant.

Salt & Straw Ice Cream is a family-run, chef-driven ice cream company with kitchens and scoop shops in Portland, San Francisco and Los Angeles that partners with local artisans, producers and farmers to serve unusually creative and absolutely delicious ice cream. Co-Founder and Head Ice Cream Maker Tyler Malek is our guest.

2017 marks twenty-three years of the Festival Gourmet International in Puerto Vallarta. In 1995 Chefs Thierry Blouet and Heinz Reize came up with the idea of ​​promoting and elevating the culinary level of this region to competitive international standards, interacting with new methods and the creativity of highly qualified Chefs from around the globe. The goal of this 10-day, great party was to strengthen the gastronomy of Puerto Vallarta as an exemplary showcase and to promote the destination through the excellence of the good table. Chef Thierry Blouet joins us from his sister Café des Artistes in Los Cabos.

Raise a Glass For Wine Country Benefit

Long Beach’s Chianina Steakhouse and Michael’s On Naples Ristorante are joining together the evening of Wednesday, November 15th to raise money to support the Sonoma County Resilience Fund and The Napa Valley Community Disaster Relief Fund. The only expense deduction from the $175 ticket price is for the servers’ gratuity. All other monies are being donated so you know your dollars are really going to support the relief effort! For Tickets to this event, you can order here or also from here.

Bocuse d’Or Team USA Update

Team USA wins Hold at the 2017 Bocuse D'orEarlier in the year in Lyon, France Team USA led by Chef Mathew Peters earned the Gold statue in the prestigious, biannual Bocuse d’Or International Culinary Competition. It was a proud first for USA in the long history of the Bocuse d’Or.

In Las Vegas on Thursday, November 9th at The Palazzo Ballroom at the Palazzo & Venetian Resorts in Las Vegas 3 chefs will compete for the right to represent Team USA 2019 in Lyon. It’s an all-day event and spectator tickets are available. The day before in Las Vegas is the 2017 Ment’or Young Chef & Commis Competitions. Also a fun spectator event.

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

Play