Show 336, August 10, 2019: Zama Tea & Kombucha, Old Town Tustin Part Two

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.

“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 continues the conversation and taps a fresh keg of Kombucha for us.

Play

Show 226, June 3, 2017: Executive Chef Greg Daniels, Haven Gastropub, The James Beard Foundation’s Blended Burger Project

Greg Daniels of Haven GastropubThe national challenge of The James Beard Foundation’s annual Blended Burger Project is on! Answering the call in the OC is Chef Greg Daniels of Haven Gastropub in Orange with his creation of the Haven Breakfast Burger.

“The James Beard Foundations’ Blended Burger Project invites past and new Blended Burger Project™ participants to join a movement that strives to make burgers better by blending ground meat with chopped mushrooms, creating an incredibly delicious patty that’s healthier for your guests and more sustainable for the planet.”

The Haven Breakfast Burger contains more than 25% mushroom chorizo, combined with Haven’s custom grind, Tillamook sharp cheddar, maple coffee braised bacon, fried egg, arugula, and Haven ketchup, on an OC Baking Company double egg-washed brioche bun.

“My culinary team and I had a lot of fun creating a blended burger for the James Beard Foundation. Blending meat with mushrooms reduces calories, fat, and sodium while adding important nutrients like vitamin D, potassium, and B vitamins,” explained Chef Daniels, whose original Haven Burger has received national acclaim. “A blended burger also brings more sustainable, plant-based items to menus allowing Americans to enjoy the taste and flavor of the burgers they love, knowing it’s a healthier and more sustainable preparation.”

Haven Gastropub is asking guests to post photos with the hashtags #havenbreakfastburger and #blendedburgerproject. All guests who vote for their favorite blended burger online will also be entered to win an all-expense paid trip for two to the 2018 Blended Burger event at the James Beard House. More information and a list of all participating restaurants can be found online here.

We’ll hear all about blended burger deliciousness with Chef Greg.

Play

Potato Gnocchi

from Executive Chef Greg Harrison of the Five Crowns in Corona del Mar
Yields 6 portions

Large pot with 1 gallon boiling water
1 lb. russet potatoes
8 oz. all-purpose flour
¼ lb. rinsed and trimmed mushrooms
1 egg
Salt
Butter
1/3 c. vegetable or chicken stock

Boil potatoes (skin on) until fork tender.
Strain and peel potatoes with a towel.
Cool potatoes to room temperature.
Press potatoes through a ricer or break up with a potato masher.
Refill your pot with a gallon of water, add salt and bring water to a boil.
In a large bowl, mix the potatoes with oz. of flour and the whole egg.
Mix well until all ingredients are incorporated.
Use the remaining oz. to dust and clean dry work surface. Using a kitchen knife, portion the dough into 6 inch long strips and roll with your hands until as big around as a nickel.
Lay 3 rolled pieces next to each other and cut into
½ inch dumplings with a kitchen knife.

SideDoor

Entrance to Sidedoor Gastropub in Corona del MarSideDoor is Orange County’s award winning gastropub where the focus is on seasonal small plates portioned for sharing, cheese and charcuterie, and a selection of world-class spirits offered in a lively, authentic English pub atmosphere. The chef on duty at the charcuterie station prepares cheeses and cured meats from around the world as well as the popular house specialty, Avocado Mash. Other menu items include daily soups and salads, Prime Rib sandwiches au jus, traditional pub favorites like fish and chips, toasted pressed sandwiches and house-made desserts. Chicken and Waffles at Sidedoor in Corona del MarA variety of delicious small plates provide high quality dining at good value. The friendly, knowledgeable staff is happy to suggest the perfect drink pairing from a constantly updated list of wines and craft beers and our expert mixologist creates unique and memorable signature cocktails.

 

Front of SideDoor Gastropub in Corona del MatSideDoor shares the historic Corona del Mar replica of Ye Olde Bell, England’s oldest inn, with Five Crowns, a fine dining destination since 1965. They are owned and operated by Lawry’s Restaurants, Inc.

In their October Best Of OC issue, OC Weekly’s editors selected SideDoor “Best Pub” in Orange County.  SideDoor was named the 2011 “Restaurant of the Year” by Orange Coast Magazine.

Potato Gnocchi

from Executive Chef Greg Harrison of the Five Crowns in Corona del Mar
Yields 6 portions

Large pot with 1 gallon boiling water
1 lb. russet potatoes
8 oz. all-purpose flour
¼ lb. rinsed and trimmed mushrooms
1 egg
Salt
Butter
1/3 c. vegetable or chicken stock

Boil potatoes (skin on) until fork tender.
Strain and peel potatoes with a towel.
Cool potatoes to room temperature.
Press potatoes through a ricer or break up with a potato masher.
Refill your pot with a gallon of water, add salt and bring water to a boil.
In a large bowl, mix the potatoes with oz. of flour and the whole egg.
Mix well until all ingredients are incorporated.
Use the remaining oz. to dust and clean dry work surface. Using a kitchen knife, portion the dough into 6 inch long strips and roll with your hands until as big around as a nickel.
Lay 3 rolled pieces next to each other and cut into
½ inch dumplings with a kitchen knife.