Podcasts
Segment One: Show Preview with Executive Producer & Co-Host Andy Harris
Segment Two: Ted Bassetti, General Manager, Cape Seafood and Provisions
Segment Three: 2nd Annual SOCO Uncorked
Segment Four: Executive Chef Gerry Kent, PUBlic 74, San Juan Capistrano
Segment Five: Kyle Meyer, Co-Founder & Co-Proprietor, Wine Exchange
Segment Six: 4th Street Market, Downtown Santa Ana
Segment Seven: Laurie Porter, Smog City Brewing Co., Torrance
Segment Eight: Anita Lau, Mad Hungry Woman Blogger
It’s finally Spring and Angels’ Baseball is back. Be listening to the show for your chance to win a four-pack of ducats for Sunday, April 3rd at Angel Stadium when our Halos take on the Chicago Cubs! For all Home Games remember to purchase your tickets at the convenient Angel Stadium ticket office or online at Angels.com.
Now a sneak preview of Saturday’s mouthwatering show and not, with profuse apologies, for dieters. If we’re doing it right we will always leave you famished and parched. In our case that’s actually a good thing…
When partners Chef Michael Cimarusti, Craig Nickoloff and Donato Poto collaborate on a food venture you expect nothing but the very best. This is the same team that created Connie & Ted’s in West Hollywood. Newly launched from this prominent culinary group is Cape Seafood and Provisions, a sustainable seafood market, on N. Fairfax Avenue in Los Angeles. General Manager Ted Bassetti reels in all the 411 for us.
The 2nd Annual SOCO Uncorked in Costa Mesa returns on Thursday, March 31st at South Coast Collection and The OC Mix. Event organizer Nancy Milby of LCA Wine and participating Chef & Restaurateur Noah Blom of ARC (and the soon to be Restaurant Marin and The Guild Club) join us with a tasty preview.
PUBlic 74 opened quietly in San Juan Capistrano last year. On the menu are unusual libations and substantial pub food presented in a rustic gastropub setting. Partner and Executive Chef Gerry Kent is our guest.
It’s our regular monthly wine education segment with the always engaging, Kyle Meyer, co-proprietor of Wine Exchange in Santa Ana, and our resident wine authority. You see the word “Reserve” on many USA produced wine labels. Does this have any real legal definition or is it just a catchy marketing term? You’ll be very surprised…
The ambitious 4th Street Market in Santa Ana just celebrated its first Anniversary. The establishment is a contemporary, destination Market Hall with a lot of differences. It’s always evolving based on patron feedback. 4th Street Market is the dream project of proprietor Ryan Chase of S&AManagement. We’ll meet him.
Smog City Brewing Co. was established back in 2011 and moved into their own brewery and Taproom facility in Torrance in 2013. It’s a proudly family-run craft brewery focused entirely on creating and distributing exceptional beers. Our guest, Co-owner Laurie Porter, fosters community relationships and builds Smog City’s presence.
Our regular Contributor on the San Diego dining scene, Anita Lau, The Mad Hungry Woman blogger, joins us. She will provide us with the highlights of a magnificent Chinese New Year banquet she enjoyed with colleagues as well as profiles a bakery/café with an Irish twist that’s one of San Diego’s hottest brunch spots.
All of this and lots more absolutely incredible deliciousness on Saturday’s show!
When industry veterans and partners Chef Michael Cimarusti, Craig Nickoloff and Donato Poto collaborate on a food venture you expect nothing but the very best. This is the same team that created the uber-successful Connie & Ted’s in West Hollywood.
Newly launched from this prominent culinary group is Cape Seafood and Provisions, a sustainable seafood market, on N. Fairfax Avenue in Los Angeles.
Cape Seafood and Provisions aims to provide guests with sustainable wild-caught whole fish, and custom filets, in addition to a variety of prepared items including housemade stocks and sauces, and grab-and-go dishes such as chowder and lobster rolls. For those who prefer turf over surf, the shop will also carry natural and USDA Prime steaks and chops from West Coast Prime Meats (Brea, California), which also supplies product to Providence and Connie and Ted’s.
“With Cape Seafood and Provisions, we look forward to sourcing the seafood people cook in their homes, and to further educate guests about what types of fish are safe to buy,” says Cimarusti. “If clients can’t find what they want in the shop, I will do my best to procure it within 48 hours,” he adds, provided it aligns with the shop’s sustainable prerequisites.
Cape Seafood and Provisions will offer the freshest seafood available from sustainable fisheries, sourced locally when possible. Daily selections may include sustainably caught whole, filleted, and portioned fish, East and West Coast oysters, live spot prawns, crabs, lobsters (when in season), clams and mussels, scallops, live uni (in season) and cleaned uni in trays, fresh and frozen shrimp and squid, and imported and domestic caviar.
The market will also sell a selection of “under-appreciated” species of fish, most notably California Groundfish such as Chuckleheads, Vermillion Snappers, Sheepshead, and Rock Cod, whose populations have recently been restored through fisheries management and Marine Protected Areas.
General Manager Ted Bassetti reels in all the fresh 411 for us.
The 2nd Annual SOCO Uncorked in Costa Mesa returns on Thursday, March 31st at South Coast Collection and The OC Mix. Event organizer Nancy Milby of LCA Wine and participating Chef & Restaurateur Noah Blom of ARC (and the soon to be Restaurant Marin and The Guild Club) join us with a tasty preview.
SOCO Uncorked is unlike any other wine and food festival – it is truly a collaboration between all the tenants at South Coast Collection (SOCO) and The OC Mix. Bites are provided by the culinary offerings at the food hall, including award-winning restaurants like Taco Maria, Pueblo, ARC, and more. To create the dishes, they use tenant offerings like Savory Spice Shop for all their rubs and spices. Nancy Milby and Master Sommelier Peter Neptune work with the restaurants individually to pair a wine varietal based on the dish they serve.
SOCO’s own Chef Noah Blom, owner and chef of the award winning ARC restaurant at SOCO, will demonstrate (as part of SOCO Uncorked) how to deconstruct a duck, and discuss how all of the various and sundry parts are used. Small bites will be offered of the delicious morsels, featuring duck of course, and will represent all three of Chef Noah’s SOCO restaurants, including the highly anticipated Restaurant Marin and The Guild, both coming soon to SOCO. Wines will be provided be Gerard Bertrand of the southwest of France.
PUBlic 74 opened quietly in San Juan Capistrano last year. On the menu are unusual libations and substantial pub food presented in a rustic gastropub setting. This is from the same team who created the popular PUBlic House in Old Town Temecula in 2008.
With ambiance designed to be industrial, relaxing, and rustic, PUBlic 74 features Edison light bulbs, reclaimed wood, and corrugated metal ceilings. The dining area and bar are full of varied details to offer patrons a true gastropub feel and experience. With two flatscreen televisions and private seating arrangements for up to 30 individuals, PUBlic 74 welcomes a wide variety of clientele. Its family friendly focus can be seen in its menu “For the Littles.”
They also offer select tables and booths to offer patrons the chance to enjoy the ambience of the dining room in close proximity to the bar and kitchen.
House specialties include the Destructed Chicken Pot Pie. It’s an herb grilled chicken breast atop sautéed Spring vegetables.
Partner, Founder and Executive Chef Gerry Kent is our guest.
It’s our regular monthly wine education segment with the always engaging, Kyle Meyer, co-proprietor of Wine Exchange in Santa Ana, and our resident wine authority.
You see the word “Reserve” on many USA produced wines. Does this have any real legal definition or is it just a catchy marketing term? You’ll be very surprised…
Also Kyle will suggest that perfect pairing for your Easter lamb.
The ambitious 4th Street Market in Santa Ana just celebrated its first Anniversary. The establishment is a contemporary, destination Market Hall with a lot of differences. It’s always evolving based on patron feedback. It’s also an active culinary testing lab for restaurants concepts that have evolved beyond a food truck but are not quite ready for a full-fledged restaurant.
“Where food creators come to learn and grow & foodies enjoy the fruits of that labor.”
“4th Street Market in Downtown Santa Ana is a progressive culinary hub inspired by the spirit of creative chefs, food artisans, and small business entrepreneurs. Originally the longstanding Santa Ana Swap Meet, 4th Street Market features fifteen thoughtfully curated vendors, 10 incubator kitchens, seating for three hundred guests, and more. 4th Street Market invites guests to relax, drink and dine, meet up with friends and family, and enjoy the multitude of activities in the Downtown Santa Ana’s revitalized East End.”
“Open seven days a week, 4th Street Market greets the morning with third wave coffee, creative juice blends, baked goods and dedicated breakfast cafes, with the remainder of the market opening for lunch, dinner. 4th Street Market offers an eclectic mix of dining options, a European inspired butcher shop, ten rental kitchens (including three gluten free and one confectionary), a craft cocktail, beer garden, a cutting edge graffiti wall by Tyke, Ewok and Aloy, a living wall by LiveWall, and a specialty food shop.”
Also featured in 4th Street Market is Electric City Butcher by Michael Puglisi, a unique, European-inspired butcher shop. Chef Puglisi & Electric City Butcher focus on whole animal butchery, nose to tail usage, and classic charcuterie.
4th Street Market is the dream project of proprietor Ryan Chase of S&A Management. We’ll meet him.
Smog City Brewing Co. was established back in 2011 and moved into their own brewery and Taproom facility in Torrance in 2013. It’s a proudly family-run craft brewery focused entirely on creating and distributing exceptional beers.
Jonathan Porter is the Head Brewmaster and Co-owner of Smog City Brewing Co. He’s an award-winning brewer with three Great American Beer Festival medals, most recently a Gold on 2012 for his Groundworks Coffee Porter. He has worked with area chefs to pair craft beers with well-crafted meals. Porter strives to produce well balanced, pleasing, unique and challenging beers.
Our guest, Co-owner Laurie Porter, fosters community relationships and builds Smog City’s presence. She oversees sales, marketing and distribution. “If Smog City is pouring, she’s probably not far away.”
Our regular Contributor on the San Diego dining scene, Anita Lau, The Mad Hungry Woman blogger, joins us. She will provide us with the highlights of a magnificent Chinese New Year banquet she enjoyed with colleagues as well as profiles a bakery/café with an Irish twist that’s one of San Diego’s hottest brunch spots.
“This blog (Diary of A Mad Hungry Woman) is a journal of mostly my eating adventures, but also, other things I’m passionate about, including travel, the arts, and also, necessities to complete my life. Centered predominantly in and around Orange County, CA, some will extend to Los Angeles, San Diego and beyond. I am constantly searching for delicious food to eat and fun things to do, nothing is out of bounds. Sometimes it doesn’t end well, but I can definitely say, it will always be an interesting journey.”
When Anita is not writing or researching food she serves as Co-President of the Los Angeles / Orange County Chapter of Les Dames d’Escoffier.
Podcasts
Segment One: Show Preview with Executive Producer & Co-Host Andy Harris
Segment Two: Ted Bassetti, General Manager, Cape Seafood and Provisions
Segment Three: 2nd Annual SOCO Uncorked
Segment Four: Executive Chef Gerry Kent, PUBlic 74, San Juan Capistrano
Segment Five: Kyle Meyer, Co-Founder & Co-Proprietor, Wine Exchange
Segment Six: 4th Street Market, Downtown Santa Ana
Segment Seven: Laurie Porter, Smog City Brewing Co., Torrance
Segment Eight: Anita Lau, Mad Hungry Woman Blogger
Chef Andrew Gruel of Slapfish fame returns next Saturday on April 2nd. He’s in Dallas with the honor of presenting the Keynote for the Restaurant Franchising Summit.
