Show 435, July 24, 2021: Show Preview with Executive Producer & Co-Host Andy Harris

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

Azucar, located in La Serena Villas in Palm Springs, is a hidden gem of a boutique dining experience. They serve modern contemporary cuisine (American, Mediterranean and Spanish flavors) to a sophisticated, adults-only crowd, focusing on flavor utilizing high quality and local ingredients. Azucar offers outdoor seating by the beautiful La Serena Villas pool and on their designed rooftop deck with a view. Reservations are politely recommended. “Sugar High Rooftop Lounge at La Serena Villas is a great mix of Boho chic meets cool Palm Springs. The little desert oasis sits atop the fresh and vibrant restaurant Azucar. It is the perfect slice of heaven to sip on amazing cocktails and nosh on appetizers. You can have all this while surrounded by the breathtaking San Jacinto mountains.” General Manager Laura Slipak is our guest providing the overview of the property.

“Long Beach residents and visitors alike are in for a treat as dozens of local restaurants and food retailers will offer unique, over-the-top Burgers and value-priced Burger Offers when the inaugural Long Beach Burger Week lau launches August 1-8, 2021.” Chef Ross Pangilinan of Remix Kitchen Bar in the Long Beach Exchange is one of the participating restaurants in the inaugural Long Beach Burger Week. ReMix is a modern version of the acclaimed Mix Mix Kitchen Bar by esteemed Chef Ross Pangilinan. For Long Beach Burger Week Chef Ross is featuring French Burger Sliders with shallot marmalade, bacon, melted brie, truffle aioli and served with fries. Chef Ross Pangilinan joins us with spatula securely in hand.

The Greater Palm Springs Convention & Visitors Bureau launched the digital Summer Eats Pass in early June to help support local restaurants, while also providing deals and offerings to the community and visitors. Each time diners use the pass to check in to a local eatery, they become eligible for a weekly drawing to win a $50 gift card to a local restaurant. To unlock the savings, guests can download a free mobile pass to access exclusive offers from Greater Palm Springs restaurants. Offers range from special prix fixe menus to free items with purchases.” Boozehounds (“Where dogs bring their humans,”) an ambitious newly opened, dog-friendly dining establishment with a serious bar program in Palm Springs is part of the Summer Eats Pass. Co-owner Bryan Rogers joins in the conversation along with Davis Meyer of the Greater Palm Springs CVB.

The 2021 OC Fair opened the gates on Friday, July 16th. Opening Weekend was sold out. Outrageous Fair Food is always a mouthwatering highlight. What crazy edible will they next put on a stick? One of the all-star Fair Food personalities is the well-traveled Midway Gourmet, Chef Dominic Palmieri of Biggy’s fame on the RCS Carnival Midway. We’ll find out what indulgent deliciousness Chef Dominic is cooking up now through August 15th.

“Long Beach residents and visitors alike are in for a treat as dozens of local restaurants and food retailers will offer unique, over-the-top Burgers and value-priced Burger Offers when the inaugural Long Beach Burger Week launches August 1-8, 2021.” Proprietor & Chef Joey Rooney of The Cooked Duck on Pacific Coast Highway is a participating restaurant in Long Beach Burger Week. It’s an easygoing and popular neighborhood restaurant for Breakfast and Lunch serving generous portions of properly prepared comfort foods. For Long Beach Burger Week Chef Joey is featuring his Fritos Chili Cheddar Burger with Texas chili, caramelized onions, cheddar cheese and topped with Fritos Corn Chips for the perfect crunch. Restaurateur Joey Rooney joins us with a Fritos Chili Cheddar Burger in hand.

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 continually updating us on the real impact of the Covid-19 crisis in the hospitality field and what we, as diners, can do to support the continued survival of restaurants during the initial, highly fluid stages of the hoped-for recovery. Chefs typically prefer to cook with natural gas at their restaurants. Some USA cities have been making moves to phase out natural gas connections to residences and businesses with the hope of reducing carbon emissions. Chef Andrew shares his thoughts.

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

Play

Show 435, July 24, 2021: Chef Ross Pangilinan, Remix Kitchen Bar, Long Beach Exchange, Long Beach

Ross Pangilinan of Mix Mix Kitchen Bar

“Long Beach residents and visitors alike are in for a treat as dozens of local restaurants and food retailers will offer unique, over-the-top Burgers and value-priced Burger Offers when the inaugural Long Beach Burger Week launches August 1-8, 2021.”

“Organized by local non-profit, Long Beach Food & Beverage and thanks to a generous grant from the City of Long Beach, executive director Terri Henry, who brought the original restaurant week to Long Beach with partners in 2014, felt that in addition to encouraging local and surrounding “foodies” to enjoy what the expanding Long Beach culinary community has to offer, events like Burger Week support the local economy and put “butts in seats” of our valued restaurants. “Now that we are a registered 501c3 non-profit and have support, we decided to mix things up a little this year and put our efforts into a city-wide Long Beach Burger Week, because, hey, it’s summertime who doesn’t love a good burger?’,” Henry explained.”

“There are no tickets or passes to purchase. Burger lovers are invited to dine-in, take-out or have featured delivered from their favorite restaurants, or order from the websites of various pop-ups or home cottage businesses for pick-up. Participating restaurants, food businesses and offers can be found on the Long Beach Burger Week website”

Chef Ross Pangilinan of Remix Kitchen Bar in the Long Beach Exchange is one of the participating restaurants in the inaugural Long Beach Burger Week. ReMix is a modern version of the acclaimed Mix Mix Kitchen Bar by esteemed Chef Ross Pangilinan. His third Southern California concept has combined Mix Mix signature dishes with a complete new assortment of food offerings.

Chef Ross is featuring French Burger Sliders with shallot marmalade, bacon, melted brie, truffle aioli and served with fries.

As an option the Sliders can be served with the guest’s choice of a beer.

Chef Ross Pangilinan joins us spatula securely in hand.

Play

July 24: Azucar, Long Beach Burger Week with Remix Kitchen Bar and the Crooked Duck, Palm Springs Summer Eats Pass, the Midway Gourmet

Podcasts

Segment One: Show Preview with Executive Producer & Co-Host Andy Harris
Segment Two: Laura Slipak, General Manager, Azucar Restaurant and La Serena Villas, Palm Springs
Segment Three: Chef Ross Pangilinan, Remix Kitchen Bar, Long Beach Exchange, Long Beach
Segment Four: Greater Palm Springs Summer Eats Pass with Davis Meyer and Restaurateur Bryan Rogers of Boozehounds
Segment Five: Chef Dominic Palmieri, “The Midway Gourmet” at the OC Fair Part One
Segment Six: Chef Dominic Palmieri, “The Midway Gourmet” at the OC Fair Part Two
Segment Seven: Chef & Proprietor Joey Rooney, The Crooked Duck, Long Beach
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.

Azucar, located in La Serena Villas in Palm Springs, is a hidden gem of a boutique dining experience. They serve modern contemporary cuisine (American, Mediterranean and Spanish flavors) to a sophisticated, adults-only crowd, focusing on flavor utilizing high quality and local ingredients. Azucar offers outdoor seating by the beautiful La Serena Villas pool and on their designed rooftop deck with a view. Reservations are politely recommended. “Sugar High Rooftop Lounge at La Serena Villas is a great mix of Boho chic meets cool Palm Springs. The little desert oasis sits atop the fresh and vibrant restaurant Azucar. It is the perfect slice of heaven to sip on amazing cocktails and nosh on appetizers. You can have all this while surrounded by the breathtaking San Jacinto mountains.” General Manager Laura Slipak is our guest providing the overview of the property.

“Long Beach residents and visitors alike are in for a treat as dozens of local restaurants and food retailers will offer unique, over-the-top Burgers and value-priced Burger Offers when the inaugural Long Beach Burger Week launches August 1-8, 2021.” Chef Ross Pangilinan of Remix Kitchen Bar in the Long Beach Exchange is one of the participating restaurants in the inaugural Long Beach Burger Week. ReMix is a modern version of the acclaimed Mix Mix Kitchen Bar by esteemed Chef Ross Pangilinan. For Long Beach Burger Week Chef Ross is featuring French Burger Sliders with shallot marmalade, bacon, melted brie, truffle aioli and served with fries. Chef Ross Pangilinan joins us spatula securely in hand.

The Greater Palm Springs Convention & Visitors Bureau launched the digital Summer Eats Pass in early June to help support local restaurants, while also providing deals and offerings to the community and visitors. Each time diners use the pass to check in to a local eatery, they become eligible for a weekly drawing to win a $50 gift card to a local restaurant. To unlock the savings, guests can download a free mobile pass to access exclusive offers from Greater Palm Springs restaurants. Offers range from special prix fixe menus to free items with purchases.” Boozehounds (“Where dogs bring their humans”,) an ambitious newly opened, dog-friendly dining establishment with a serious bar program in Palm Springs is part of the Summer Eats Pass. Co-owner Bryan Rogers joins in the conversation along with Davis Meyer of the Greater Palm Springs CVB.

The 2021 OC Fair opened the gates on Friday, July 16th. Opening Weekend was sold out. Outrageous Fair Food is always a mouthwatering highlight. What crazy edible will they next put on a stick? One of the all-star Fair Food personalities is the well-traveled Midway Gourmet, Chef Dominic Palmieri of Biggy’s fame on the RCS Carnival Midway. We’ll find out what indulgent deliciousness Chef Dominic is cooking up now through August 15th.

“Long Beach residents and visitors alike are in for a treat as dozens of local restaurants and food retailers will offer unique, over-the-top Burgers and value-priced Burger Offers when the inaugural Long Beach Burger Week launches August 1-8, 2021.” Proprietor & Chef Joey Rooney of The Cooked Duck on Pacific Coast Highway is a participating restaurant in Long Beach Burger Week. It’s an easygoing and popular neighborhood restaurant for Breakfast and Lunch serving generous portions of properly prepared comfort foods. For Long Beach Burger Week Chef Joey is featuring his Fritos Chili Cheddar Burger with Texas chili, caramelized onions, cheddar cheese and topped with Fritos Corn Chips for the perfect crunch. Restaurateur Joey Rooney joins us with a Fritos Chili Cheddar Burger in hand.

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 continually updating us on the real impact of the Covid-19 crisis in the hospitality field and what we, as diners, can do to support the continued survival of restaurants during the initial, highly fluid stages of the hoped-for recovery. Chefs typically prefer to cook with natural gas at their restaurants. Some USA cities have been making moves to phase out natural gas connections to residences and businesses with the hope of reducing carbon emissions. Chef Andrew shares his thoughts.

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

Azucar, located in La Serena Villas in Palm Springs, is a hidden gem of a boutique dining experience. They serve modern contemporary cuisine (American, Mediterranean and Spanish flavors) to a sophisticated, adults-only crowd, focusing on flavor utilizing high quality and local ingredients. Azucar offers outdoor seating by the beautiful La Serena Villas pool and on their designed rooftop deck with a view. Reservations are politely recommended.

Sugar High Rooftop Lounge at La Serena Villas is a great mix of Boho chic meets cool Palm Springs. The little desert oasis sits atop the fresh and vibrant restaurant Azucar. It is the perfect slice of heaven to sip on amazing cocktails and nosh on appetizers. You can have all this while surrounded by the breathtaking San Jacinto mountains.”

“Originally built in 1933, La Serena Villas sits on over an acre of beautiful landscaped grounds in the heart of downtown Palm Springs, walking distance to the famous Palm Canyon Drive, where you will find the best restaurants, boutiques and galleries.”

“Redeveloped as a luxury hotel with 18 guest rooms in 2016 by award -winning architect, May Sung, with all the modern amenities of a 5-star hotel. Each piece of furniture, all materials and finishes have been carefully hand- picked by interior design group, Avenue Interior Design.”

“The stunning San Jacinto Mountains are the backdrop for this luxury boutique hotel. The secluded private villas each have a private patio, complete with a romantic claw foot tub, fire-pit, and built-in benches.”

Laura Slipak, the General Manager of both La Serena Villas and Azucar restaurant is our guest.

Ross Pangilinan of Mix Mix Kitchen Bar

“Long Beach residents and visitors alike are in for a treat as dozens of local restaurants and food retailers will offer unique, over-the-top Burgers and value-priced Burger Offers when the inaugural Long Beach Burger Week launches August 1-8, 2021.”

“Organized by local non-profit, Long Beach Food & Beverage and thanks to a generous grant from the City of Long Beach, executive director Terri Henry, who brought the original restaurant week to Long Beach with partners in 2014, felt that in addition to encouraging local and surrounding “foodies” to enjoy what the expanding Long Beach culinary community has to offer, events like Burger Week support the local economy and put “butts in seats” of our valued restaurants. “Now that we are a registered 501c3 non-profit and have support, we decided to mix things up a little this year and put our efforts into a city-wide Long Beach Burger Week, because, hey, it’s summertime who doesn’t love a good burger?’,” Henry explained.”

“There are no tickets or passes to purchase. Burger lovers are invited to dine-in, take-out or have featured delivered from their favorite restaurants, or order from the websites of various pop-ups or home cottage businesses for pick-up. Participating restaurants, food businesses and offers can be found on the Long Beach Burger Week website”

Chef Ross Pangilinan of Remix Kitchen Bar in the Long Beach Exchange is one of the participating restaurants in the inaugural Long Beach Burger Week. ReMix is a modern version of the acclaimed Mix Mix Kitchen Bar by esteemed Chef Ross Pangilinan. His third Southern California concept has combined Mix Mix signature dishes with a complete new assortment of food offerings.

Chef Ross is featuring French Burger Sliders with shallot marmalade, bacon, melted brie, truffle aioli and served with fries.

The Sliders are served with the guest’s choice of a beer or soft drink.

Chef Ross Pangilinan joins us spatula securely in hand.

Davis Meyer of the Greater Palm Springs Convention and Visitors Bujreau

The Greater Palm Springs Convention & Visitors Bureau launched the digital Summer Eats Pass in early June to help support local restaurants, while also providing deals and offerings to the community and visitors. Each time diners use the pass to check in to a local eatery, they become eligible for a weekly drawing to win a $50 gift card to a local restaurant. To unlock the savings, guests can download a free mobile pass to access exclusive offers from Greater Palm Springs restaurants. Offers range from special prix fixe menus to free items with purchases.”

“We’re thrilled to be able to offer the Summer Eats Pass to encourage the community and visitors to help support our local restaurant scene and even encourage exploration of new favorites,” said Davis Meyer, Director of Partnership. “Despite a challenging year for the restaurant industry, Greater Palm Springs offers a rich and diverse culinary scene with a variety of new offerings available for people to experience this summer.”

Boozehounds (“Where dogs bring their humans”,) an ambitious newly opened, dog-friendly dining establishment with a serious bar program in Palm Springs is part of the Summer Eats Pass. Co-owner Bryan Rogers joins in the conversation along with Davis Meyers of the Greater Palm Springs CVB.

Dominic Palmieri of Midway Gourmet

The 2021 OC Fair opened the gates on Friday, July 16th. The first Weekend was a complete sellout. Outrageous Fair Food is always a mouthwatering highlight. What crazy edible will they next put on a stick? One of the all-star, Fair Food personalities is the well-traveled Midway Gourmet, Chef Dominic Palmieri of Biggy’s fame on the RCS Carnival Midway.

Chef Dominic has noticed a taste trend in addition to the continuing appeal of spicy flavors. That’s sour. The creative minds at The Midway Gourmet have found spicy & sour inspiration and now perfected the all-new Hot Cheeto-n-Cheese Pickles which debuts at the OC Fair. It’s premium dill pickle chips smothered in cheese sauce and then topped with crunchy Hot Cheetos.

Also a juicy, Hot Cheeto-n-Cheese Burger with premium Angus beef. It’s a flame-grilled charbroiled burger sandwiched between a toasted buttery bun dipped in melted cheddar cheese then rolled in ground-up hot Cheetos. The burger is then topped with melted cheese and whole crunchy hot Cheetos.

For those hot Summer days consider the Watermelon Taco topped with refreshing Dole Whip and Tajin.

We’ll find out what other indulgent deliciousness Chef Dominic is cooking up now through August 15th with Chef Dominic.

Joey Rooney of the Crooked Duck

“Long Beach residents and visitors alike are in for a treat as dozens of local restaurants and food retailers will offer unique, over-the-top Burgers and value-priced Burger Offers when the inaugural Long Beach Burger Week launches August 1-8, 2021.”

“Organized by local non-profit, Long Beach Food & Beverage and thanks to a generous grant from the City of Long Beach, executive director Terri Henry, who brought the original restaurant week to Long Beach with partners in 2014, felt that in addition to encouraging local and surrounding “foodies” to enjoy what the expanding Long Beach culinary community has to offer, events like Burger Week support the local economy and put “butts in seats” of our valued restaurants. “Now that we are a registered 501c3 non-profit and have support, we decided to mix things up a little this year and put our efforts into a city-wide Long Beach Burger Week, because, hey, it’s summertime who doesn’t love a good burger?’,” Henry explained.”

“There are no tickets or passes to purchase. Burger lovers are invited to dine-in, take-out or have featured delivered from their favorite restaurants, or order from the websites of various pop-ups or home cottage businesses for pick-up. Participating restaurants and other types of food businesses and offers are on LB Burger Week’s site.

Proprietor & Chef Joey Rooney of The Cooked Duck on Pacific Coast Highway is a participating restaurant in Long Beach Burger Week. It’s an easygoing and popular neighborhood restaurant for Breakfast and Lunch serving generous portions of properly prepared comfort foods. They are known for coffee, breakfast specialties, sandwiches and, of course, burgers. Beer and wine are on the menu, too, along with wine-based cocktails.

For Long Beach Burger Week Chef Joey is featuring his Fritos Chili Cheddar Burger with Texas chili, caramelized onions, cheddar cheese and topped with Fritos Corn Chips for the perfect crunch.

Restaurateur Joey Rooney joins us with a Fritos Chili Cheddar Burger in hand.

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. Chef Andrew is continually updating us on the real impact of the Covid-19 crisis in the hospitality field and what we, as diners, can do to support the continued survival of restaurants during the initial, highly fluid stages of the hoped-for recovery. Genuine concerns remain…

Chefs typically prefer to cook with clean-burning, natural gas at their restaurants. Some USA cities have been making moves to phase out natural gas connections to residences and businesses with the hope of possibly reducing carbon emissions. Chef Andrew shares his informed thoughts.

Chef Andrew also reports on the progress of his new ambitious Save the Brave Burger” fundraiser for Summer to benefit Veterans with PTS.

Podcasts

Segment One: Show Preview with Executive Producer & Co-Host Andy Harris
Segment Two: Laura Slipak, General Manager, Azucar Restaurant and La Serena Villas, Palm Springs
Segment Three: Chef Ross Pangilinan, Remix Kitchen Bar, Long Beach Exchange, Long Beach
Segment Four: Greater Palm Springs Summer Eats Pass with Davis Meyer and Restaurateur Bryan Rogers of Boozehounds
Segment Five: Chef Dominic Palmieri, “The Midway Gourmet” at the OC Fair Part One
Segment Six: Chef Dominic Palmieri, “The Midway Gourmet” at the OC Fair Part Two
Segment Seven: Chef & Proprietor Joey Rooney, The Crooked Duck, Long Beach
Segment Eight: Co-Host Chef Andrew Gruel of the Slapfish Restaurant Group with “Ask the Chef”

Show 374, May 23, 2020: Show Preview with Executive Producer & Co-Host Andy Harris

Happy Memorial Day Weekend. Let the season of inspired & relaxing grilling happily commence…

Chefs and restaurateurs are honestly the most generous people we 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 can afford) 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 enthusiastic encouragement of the foodie community.

When accomplished fine dining chef Ross Pangilinan left the Patina Group’s Leatherby’s Café Rouge (Segerstrom Center for the Arts) to venture out on his own he wanted to create a more personal, chef-driven concept. His vision came to be as Mix Mix Kitchen Bar located in a bit of an unlikely location in Santa Ana. In normal times it’s a globally inspired dining concept presenting dishes which see influence from traditional French and Italian to modern Filipino cuisines. During the ban on dine-in Chef Ross has shifted to preparing Tapas Family Kits (for 2 or 4 guests) for curbside pick-up. Also in Chef Ross’ family of restaurants is Terrace by Mix Mix at South Coast Plaza and the newly (soft) opened ReMix Kitchen Bar in the Long Beach Exchange. Chef Ross joins us with the overview.

One of our most reliable sources of significant restaurant news in fabulous Las Vegas is Al Mancini, who is a staff writer for The Las Vegas Review Journal covering food, restaurants and other aspects of entertainment. Al has been working the Vegas food scene for 19 years. He was one of the creators of the popular, and widely referenced, Eating Las Vegas restaurant guidebook series. Al joins us with a report on the return of dining in the restaurants that have been allowed to reopen in Las Vegas.

James Beard Award-winning Chef & Author Suzanne Goin is the Co-Proprietor (with Caroline Styne) of The Lucques Group. a.o.c and Tavern are back on Thursday through Sunday with take-out for pick up or delivery via TOCK. Lucques’ Sunday Suppers are newly available via Lucques Catering with curbside pick up or delivery via TOCK. Chef Suzanne Goin joins us with all the tantalizing specifics.

Previously we’ve met passionate winemaker Clarissa Nagy who has her own boutique label, c nagy, with a rustic tasting room in historic Orcutt. C nagy wines are “A pure expression of grapes from a vineyard celebrating the experience of Santa Barbara County.” Clarissa has a particular affinity for Pinot Noir but other available current releases include Syrah, Grenache, Gewurztraminer and Pinot Blanc. Winemaker Clarissa Nagy is our encore guest.

Sol Agave, the popular elevated regional Mexican restaurant in South County, operates the original location in San Juan Capistrano and the 2-year old branch in Mission Viejo in Kaleidoscope. San Juan Capistrano is open for to-go orders and Mission Viejo will soon reopen for curbside take out on June 1st. Restaurateur Jesse Galvez shares the secrets of Sol Agave’s Famous Carnitas.

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. Take-out/delivery when you can surely helps…Of course, the safety of restaurant employees and guests comes first. Chef Andrew will conclude his revealing commentary on 3rd Party Delivery Services and explain why he suggests you tip the delivery driver in cash. It’s the start of Summer Grilling Season. Chef Andrew has some meaty tips for the backyard master of the grill.

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

Play

Show 374, May 23, 2020: Chef / Proprietor Ross Pangilinan, Mix Mix Kitchen Bar, Terrace by Mix Mix & ReMix Kitchen Bar

Ross Pangilinan of Mix Mix Kitchen BarWhen accomplished fine dining chef Ross Pangilinan left the Patina Group’s Leatherby’s Café Rouge (Segerstrom Center for the Arts) to venture out on his own he wanted to create a more personal, chef-driven concept. His vision came to be as Mix Mix Kitchen Bar located in a bit of an unlikely location in Santa Ana. In normal times it’s a globally inspired dining concept presenting dishes which see influence from traditional French and Italian to modern Filipino cuisines.

During the ban on dine-in Chef Ross has shifted to preparing Tapas Family Kits (for 2 or 4 guests) for curbside pick-up. Also in Chef Ross’ family of restaurants is Terrace by Mix Mix at South Coast Plaza and the newly opened ReMix Kitchen Bar in the Long Beach Exchange.

For Friday, Saturday and Sunday Terrace by Mix Mix is serving Share Plates (for 1 to 10 guests) for curbside pick-up. For Friday, Saturday and Sunday Remix Kitchen Bar offers a Tasting Menu for 2 or 4 guests for curbside pick-up.

Chef Ross joins us with the enticing cuisine overview.

Play

May 23: Ross Pangilinan, Al Mancini, Suzanne Goin, Clarissa Nagy, Sol Agave

Podcasts

Segment One: Show Preview with Executive Producer & Co-Host Andy Harris
Segment Two: Chef / Proprietor Ross Pangilinan, Mix Mix Kitchen Bar, Terrace by Mix Mix & ReMix Kitchen Bar
Segment Three: Journalist Al Mancini, Staff Writer, Las Vegas Review-Journal
Segment Four: Chef & Restaurateur Suzanne Goin, The Lucques Group Part One
Segment Five: Chef & Restaurateur Suzanne Goin, The Lucques Group Part Two
Segment Six: Winemaker Clarissa Nagy, c nagy Wines
Segment Seven: Restaurateur Jesse Galvez, Sol Agave, Kaleidoscope Mission Viejo and San Juan Capistrano
Segment Eight: Chef Andrew Gruel of Slapfish with “Ask the Chef”

Happy Memorial Day Weekend. Let the season of inspired & relaxing grilling commence…

Chefs and restaurateurs are honestly the most generous people we 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 can afford) 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 enthusiastic encouragement of the foodie community.

When accomplished fine dining chef Ross Pangilinan left the Patina Group’s Leatherby’s Café Rouge (Segerstrom Center for the Arts) to venture out on his own he wanted to create a more personal, chef-driven concept. His vision came to be as Mix Mix Kitchen Bar located in a bit of an unlikely location in Santa Ana. In normal times it’s a globally inspired dining concept presenting dishes which see influence from traditional French and Italian to modern Filipino cuisines. During the ban on dine-in Chef Ross has shifted to preparing Tapas Family Kits (for 2 or 4 guests) for curbside pick-up. Also in Chef Ross’ family of restaurants is Terrace by Mix Mix at South Coast Plaza and the newly opened ReMix Kitchen Bar in the Long Beach Exchange. Chef Ross joins us with the overview.

One of our most reliable sources of restaurant news in fabulous Las Vegas is Al Mancini, who is a staff writer for The Las Vegas Review-Journal covering food, restaurants and other aspects of entertainment. Al has been working the Vegas food scene for 19 years. He was one of the creators of the popular, and widely referenced, Eating Las Vegas restaurant guidebook series. Al joins us with a report on dining in the restaurants that have been allowed to reopen in Las Vegas.

James Beard Award-winning Chef & Author Suzanne Goin is the Co-Proprietor (with Caroline Styne) of The Lucques Group. a.o.c.and Tavern are back on Thursday through Sunday with take-out for pick up or delivery via TOCK. Lucques’ Sunday Suppers are newly available via Lucques Catering with curbside pick up or delivery via TOCK. Chef Suzanne Goin joins us with all the tantalizing specifics.

Previously we’ve met passionate winemaker Clarissa Nagy who has her own boutique label, c nagy, with a rustic tasting room in historic Orcutt. C nagy wines are “A pure expression of grapes from a vineyard celebrating the experience of Santa Barbara County.” Clarissa has a particular affinity for Pinot Noir but other available current releases include Syrah, Grenache, Gewurztraminer and Pinot Blanc. Winemaker Clarissa Nagy is our encore guest.

Sol Agave, the popular elevated regional Mexican restaurant in South County, operates the original location in San Juan Capistrano and the 2-year old branch in Mission Viejo in Kaleidoscope. San Juan Capistrano is open for to-go orders and Mission Viejo will soon reopen for curbside take out on June 1st. Restaurateur Jesse Galvez shares the secrets of Sol Agave’s Famous Carnitas.

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. Take-out/delivery when you can surely helps…Of course, the safety of restaurant employees and guests comes first. Chef Andrew will conclude his revealing commentary on 3rd Party Delivery Services and explain why he suggests you tip the delivery driver in cash. It’s the start of Summer Grilling Season. Chef Andrew has some meaty tips for the backyard master of the grill.

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

Ross Pangilinan of Mix Mix Kitchen BarWhen accomplished fine dining chef Ross Pangilinan left the Patina Group’s Leatherby’s Café Rouge (Segerstrom Center for the Arts) to venture out on his own he wanted to create a more personal, chef-driven concept. His vision came to be as Mix Mix Kitchen Bar located in a bit of an unlikely location in Santa Ana. In normal times it’s a globally inspired dining concept presenting dishes which see influence from traditional French and Italian to modern Filipino cuisines.

During the ban on dine-in Chef Ross has shifted to preparing Tapas Family Kits (for 2 or 4 guests) for curbside pick-up. Also in Chef Ross’ family of restaurants is Terrace by Mix Mix at South Coast Plaza and the newly opened ReMix Kitchen Bar in the Long Beach Exchange.

For Friday, Saturday and Sunday Terrace by Mix Mix is serving Share Plates (for 1 to 10 guests) for curbside pick-up. For Friday, Saturday and Sunday Remix Kitchen Bar offers a Tasting Menu for 2 or 4 guests for curbside pick-up.

Chef Ross joins us with the cuisine overview.

Al Mancini of the Las Vegas Review JournalOne of our most reliable sources of accurate restaurant news in fabulous Las Vegas is Al Mancini, who is a staff writer for The Las Vegas Review Journal covering food, restaurants and other aspects of entertainment. Al has been working the Vegas food scene for 19 years. He was one of the creators of the popular, and widely referenced, Eating Las Vegas restaurant guidebook series.

Al joins us with a report on dining in the restaurants that have been allowed to reopen in Las Vegas. Restaurants located off The Strip have permission to reopen for dine-in with precautions. Establishments located in The Strip hotel casinos (and other hotel casinos) can only reopen if they have outside access to the restaurants that doesn’t necessitate walking through a closed casino floor.

Suzanne Goin of the Lucques GroupJames Beard Award-winning Chef & Author Suzanne Goin is the Co-Proprietor of The Lucques Group. a.o.c. is back on Thursday through Sunday with an all- day menu and classic dinner menu for 4 guests through TOCK. Hours are 11:00 a.m. to 7:00 p.m.

Tavern in Brentwood has returned with an all-day menu offered Thursday through Sunday. Also box assortments of bread and pastries from Larder Baking Co.

With the opening of Lucques, their flagship restaurant, in 1998, James Beard award-winning Che f/ Author Suzanne Goin and award-winning Restaurateur Caroline Styne planted the seeds for The Lucques Group, a Los Angeles hospitality company that comprises two fine dining restaurants – a.o.c. and Tavern. Along with these culinary enterprises, the company also operates Lucques Catering, the Larder Baking Company and comprehensive food services for the Hollywood Bowl. They will operate new restaurants at the highly anticipated Proper Hotel opening in downtown Los Angeles in 2020. The Lucques Group is dedicated to seasonally influenced cooking and focuses on sourcing local, organic produce from which Goin creates soulful dishes that are bold in flavor, vibrant, layered and complex.

LUCQUES CATERING, the full-service catering arm of The Lucques Group, has started take-out and delivery of Suzanne Goin’s signature dishes and menus for enjoying at home. The menus continue with a weekly changing Lucques Supper Series menu created by Suzanne Goin in addition to a complete brunch kit, pantry items and other selections.

An inspired list of sparkling, white, rosé and red wines, and all favorites of Caroline Styne, are available by the bottle or boxed sets. Bar man, Christiaan Röllich, completes the menu with two of his ready-mixed batched cocktails to-go.

Ordering is exclusively through TOCK for safety-compliant curbside pick-up at The Larder Maple Drive from Thursday through Sunday from 4:00 p.m. – 7:00 p.m. Delivery is also available within a five-mile radius for $15.

“My whole team and I have missed the restaurant and cooking for our guests so terribly for these past weeks, states Suzanne Goin. “We are thrilled to be back with our new version of Sunday Suppers for our guests to enjoy at home—and not just on Sundays! In our new Supper Series, our latest weekly seasonal menus from the market will be available Thursday to Sunday each week.”

Chef Suzanne Goin continues the conversation about the return of Lucques.

Clarissa Nagy of c.nagy winesPreviously we’ve met passionate winemaker Clarissa Nagy who has her own boutique label, c nagy, with a rustic tasting room in historic Orcutt. C nagy wines are “A pure expression of grapes from a vineyard celebrating the experience of Santa Barbara County.” Clarissa has a particular affinity for Pinot Noir but other available current releases include Syrah, Grenache, Gewurztraminer and Pinot Blanc.

Curbside pickup of wines by the bottle is available at the Tasting Room while the signature tastings are on hold.

“People often ask how I started in the wine industry. It was never my plan to make wine. Actually, my original intention was to work with food. Thankfully, food and wine are often paired together. Through that means, wine found me.”

“Pinot Noir and Syrah were my main focus for the next 6 years. I made a Viognier in 2010, but frost would prevent me from doing so in 2011. The loss of Viognier opened the door to work with Pinot Blanc as well, and my journey continued to unfold. The newest chapter of my story is the addition of the tasting room.”

“Winemaking has become my passion. Sharing that joy with others is a priority. I’d love to be able to bring everyone into the vineyard and cellar to experience winemaking firsthand. Since that isn’t realistic, I offer you a taste of my labor. Here is that experience captured in bottle. I hope to share this passion with you in person. Until then, enjoy!”
– Owner/Winemaker Clarissa Nagy

Winemaker Clarissa Nagy is our encore guest.

Jess Galvez of Sol AgaveSol Agave, the popular elevated regional Mexican restaurant in South County, has the original location in San Juan Capistrano and the 2-year old branch in Mission Viejo in Kaleidoscope. San Juan Capistrano is open for to-go orders and Mission Viejo will reopen for curbside take out on June 1st.

Restaurateur Jesse Galvez and his partner Chef Manny Velasco, who was honored as the Golden Foodies 2017 Rising Star Chef of the Year, were at the forefront of the food truck trend when they started Sol Agave as a taco truck in 2015. They attracted such a loyal following for their elevated Mexican cuisine that they decided to open a restaurant in San Juan Capistrano in 2016. The success of that original location lead to moving into a larger space within the same retail center just a year later.

At Sol Agave the focus is on organic ingredients, fresh seafood, USDA Prime steak, and all-natural pork for its carnitas. Signature dishes include Our Famous Carnitas (chef’s famous Mexican braised pork, served with rice, refried beans, sour cream, guacamole, “trocka” sauce, and hand-made corn tortillas), Tacos de Hongo (skirt steak, portabello mushrooms, grilled onions, and cheese served on a hot skillet with salsa morita, rice, refried beans and hand-made tortillas), and Camarones Vallarta (jumbo breaded Mexican prawns, butterflied and stuffed with Dungeness crab, topped in a Creole tomato spicy sauce, and served with cilantro rice.)

Restaurateur Jesse Galvez shares the secrets of Sol Agave’s Famous Carnitas.

Chef Andrew Gruel of the Slapfish Restaurant GroupOur own Chef Andrew Gruel of the Slapfish Restaurant Group provides another timely and informative “Ask the Chef” segment where Chef Andrew responds to listeners thoughtful inquiries. Chef Andrew is updating us on the impact of the Covid-19 crisis in the hospitality field and what we, as diners, can do to support the very survival of restaurants. Take-out/delivery when you can surely helps…Of course, the safety of restaurant employees and guests comes first.

Chef Andrew will conclude his revealing commentary on 3rd Party Delivery Services for restaurants and explain why he suggests you tip the delivery driver in cash. It’s the start of Summer Grilling Season. Chef Andrew has some meaty tips for the backyard master of the grill.

Slapfish is hosting Doctors, Nurses, Medical Personnel, Police, Firefighters & EMT’s to a complimentary meal To-Go. Need to be in uniform or have appropriate ID to qualify. The participating Slapfish locations are Huntington Beach, Brea, Irvine and Laguna Beach.

Kids eat free at Slapfish, too, when their parents order Takeout.

Podcasts

Segment One: Show Preview with Executive Producer & Co-Host Andy Harris
Segment Two: Chef / Proprietor Ross Pangilinan, Mix Mix Kitchen Bar, Terrace by Mix Mix & ReMix Kitchen Bar
Segment Three: Journalist Al Mancini, Staff Writer, Las Vegas Review-Journal
Segment Four: Chef & Restaurateur Suzanne Goin, The Lucques Group Part One
Segment Five: Chef & Restaurateur Suzanne Goin, The Lucques Group Part Two
Segment Six: Winemaker Clarissa Nagy, c nagy Wines
Segment Seven: Restaurateur Jesse Galvez, Sol Agave, Kaleidoscope Mission Viejo and San Juan Capistrano
Segment Eight: Chef Andrew Gruel of Slapfish with “Ask the Chef”

Show 327, June 8, 2019: Food, Libation & Travel Journalist Anne Marie Panoringan

Anne Marie PanoringanOne of our favorite OC-based food, libation and travel writers is Anne Marie Panoringan. She was recently aboard Long Beach’s iconic Queen Mary for a visit. Lots of enhancements in progress there. She will preview what she is soon reporting in the upcoming Travel issue (June 20th) of OC Weekly.

Anne Marie also generously shares some breaking OC restaurant news concerning Executive Chef Ross Pangilinan (Mix Mix Kitchen Bar.)

A contributing writer for OC Weekly, Anne Marie freelances for multiple online and print publications, and guest judges for culinary competitions. A Bay Area transplant, she graduated with a degree in Hospitality Management from Cal Poly Pomona. Find her on Instagram as brekkiefan.

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Show 298, November 17, 2018: Chef / Proprietor Ross Pangilinan, TERRACE by Mix Mix (South Coast Plaza) and Mix Mix Kitchen Bar

Ross PangilinanChef / Proprietor Ross Pangilinan (Mix Mix Kitchen Bar, Santa Ana) launched Terrace by Mix Mix in South Coast Plaza in late September. Located on level 3 of the Crate and Barrel / Macy’s Home Store Wing, TERRACE by Mix Mix concentrates on well-priced, market-driven small plates.

The cuisine showcases Pangilinan’s eclectic style, which is influenced by French, Italian, and modern Filipino flavors, as well as his refined technique. An approachable wine list offers varietals by the glass and bottle as well as rotating craft beers.

True to its name, the restaurant features full-service evening dining (and Weekend Brunch) in a beautifully designed covered terrace off the west end of Bridge of Gardens. A small wine bar, additional seating, an open kitchen and a counter offering a weekday lunch quick-service menu is inside.

Pangilinan opened his first restaurant, Mix Mix Kitchen Bar, in downtown Santa Ana in 2016. The name “Mix Mix” is inspired by the English translation of the Filipino dessert Halo-Halo and is also a play on Pangilinan’s culinary style and Filipino-American identity. The restaurant has been an unqualified success since opening, garnering accolades as best new restaurant from Orange Coast Magazine and earning the chef critical praise. Chef Ross was honored as “Rising Star Chef of The Year” at the 2018 Golden Foodie Awards.

Pangilinan’s culinary journey began upon graduating from Le Cordon Bleu in Pasadena. He traveled to France to work in the Michelin-starred Les Trois Marches in Versailles. Back in the U.S., he was hired as sous chef to open the critically acclaimed, fine dining Sinatra restaurant at Wynn Las Vegas. Returning to Southern California, Pangilinan worked as sous chef at the Patina flagship and became a protégé of founder chef Joachim Splichal. The Patina Group recognized his talent and named him executive chef at Leatherby’s Cafe Rouge, which is part of South Coast Plaza’s fine dining collection.

Chef Ross pops out of the kitchen for a chat.

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Show 254, December 30, 2017: Show Preview with Co-Host Andy Harris

Now a festive preview of Saturday’s properly decadent eve of New Year’s Eve show. It’s not, with profuse apologies, for dieters. If we’re successful we will always leave you incredibly hungry and thirsty. In our case, upon careful reflection, that’s probably a pretty good thing… Keep in mind we’re here with you live every Saturday morning throughout The Holidays and beyond.

In the holiday spirit we’re journeying back to sunny Puerto Vallarta, Jalisco, Mexico. The area is the home of the potent, distilled Racilla from the green agave plant, a distant cousin of the better-known Tequila. Raicilla expert and festival producer Edgar Cisneros is our well-informed guide.

Year anniversaries in the turbulent, fine-dining restaurant business are an occasion to be celebrated. A salute to owner/Chef Ross Pangilinan (ex-Leatherby’s Café Rouge in the Segerstrom Center for The Arts in Costa Mesa) who just celebrated the 1st Anniversary of downtown Santa Ana’s Mix Mix Kitchen Bar. Chef Ross pops out of his open kitchen for a welcome chat.

Fruits and vegetables are delightfully moving to the center of the plate in more and more restaurants. Chefs are intrigued with the possibilities. What produce items were hot in 2017 based on actual sales? What’s now trending for 2018? Did you know Jackfruit is one of the most visible fruits on the internet? Our resident Prince of Produce, the esteemed Robert Schueller of Melissa’s World Variety Produce, joins us with all the delicious and farm-fresh intel.

Husband-and-wife team, Chef Noah and Marín von Blöm, have introduced ARC PIZZA HOUSE, featuring a menu of unique wood-fired pizzas, at Costa Mesa’s South Coast Collection (3321 Hyland Avenue, Suite G). This new concept is an extension of acclaimed restaurant, ARC, and is located in the space formerly occupied by Restaurant Marin, which will be relocating to a new home on the Newport Beach Peninsula in early 2018, when the von Blöms’ DirtySexyHappiness Hospitality Group will debut a new culinary concept including a bakery and butcher shop. Chef Noah and Marin are our guests.

What’s new or on the horizon in the world of wine for the New Year? What impact will the tragic fires in the Northern California wine regions of Napa and Sonoma have on the California Wine Industry? Oddly the USA has a much lower per capita consumption of wine than the European Countries. Where is that trend going? Are there still wine bargains available on premium imported wines? Our resident wine authority, Kyle Meyer of Santa Ana’s Wine Exchange, joins us with the needed insight.

Our dynamic Co-Host, Chef Andrew Gruel, connects from Park City, Utah where he has just debuted the third Slapfish in Utah. Chef Andrew will share (and explain) some important hospitality business trends he sees for 2018. Where is fine-dining headed? What impact will the increase in minimum wage have on California eateries? This is Part 2 of his conversation continued from last week.

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

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Show 254, December 30, 2017: Executive Chef Ross Pangilinan, Mix Mix Kitchen Bar, Santa Ana

Ross PangilinanYear anniversaries in the turbulent, fine-dining restaurant business are occasions to be celebrated. A salute to owner/Chef Ross Pangilinan (ex-Leatherby’s Café Rouge in the Segerstrom Center for The Arts in Costa Mesa) who just observed the 1st Anniversary of downtown Santa Ana’s Mix Mix Kitchen Bar.

When it comes to owning a restaurant, there’s no such thing as smooth sailing. That being said, it seems as though we’ve had something to celebrate since the day we first opened our doors,” comments Chef Ross Pangilinan who received a nomination for Chef of the Year at the 2017 Golden Foodie Awards. “I am honored by the support of the Orange County community, grateful for the dedication of my team, and could not be more excited to see what new celebrations Year 2 will bring.”

An Orange County native, Ross Pangilinan discovered his passion for cuisine at a young age. Adventurous dining experiences he shared with his father and cooking shows like Frugal Gourmet, have influenced his global palate and helped define his career as a chef.

After high school, Pangilinan enrolled at Le Cordon Bleu in Pasadena. Excelling in his courses, he went on to work at various Southern California restaurants and in France for the two-Michelin-starred Les Trois Marche.

At the age of 21, Patina Restaurant Group recognized Pangilinan’s skills and offered him his first sous chef position at Pinot Provence in 2005. After two years, he returned to France to work in the Michelin-starred Regis restaurant where he strengthened his culinary technique and back of the house operations.

His sous chef position at the flagship Patina at the Walt Disney Concert Hall helped earn the restaurant its Michelin star in 2007. A year after various successes, including opening the modern Italian restaurant Sinatra within Encore at the Wynn in Las Vegas, Pangilinan returned to Patina Restaurant Group in 2009 as Executive Chef at Leatherby’s Café Rouge, where he led the culinary team for 7 years.

Now he proudly presents, Mix Mix, his global dining concept exemplifying the techniques and traditions formed throughout his culinary journey.

It’s Dinner nightly and Sunday Brunch (think Shrimp Lumpia & other delights) from 11:00 a.m. to 3:00 p.m. Closed on Monday.

Chef Ross pops out of his open kitchen for a welcome chat.

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