Show 558, December 30, 2023: Chef Rich Mead, Farmhouse at Roger’s Garden, Corona del Mar Part One

Rich Mead of Farmhouse at Rogers Gardens

Chef Rich Mead is the proprietor of the ever-popular Farmhouse at Rogers Garden in Corona del Mar. Chef Rich’s seasonal menus feature ingredients sourced from local and sustainably focused farmers and purveyors. Sunday Brunch in the Gardens is a celebratory Orange County tradition.

Chef Rich’s special New Year’s Eve menu at Farmhouse can be enjoyed ala carte or as a Tasting Menu. Think Roast Stuffed Lobster Tail and Spaghetti Squash “Fra Diavolo.” Dessert is an elegant Champagne Citrus Cake.

Rich is a longtime supporter of The Ecology Center (non-profit) in San Juan Capistrano. He was one of the first chefs to gladly volunteer his services to cook an al fresco repast there. When he prepares a meal there as part of their (fundraising) Community Table Dinner Series it’s an evening not to be missed. In 2024 Chef Rich is scheduled to be at The Ecology Center on Friday evening, May 24th for a Community Table Dinner. Make your plans accordingly. These anticipated evenings reach capacity very quickly.

Chef Rich Mead takes a break from his regular Saturday morning sourcing trip at the Santa Monica Farmers Market for his New Year’s Eve menu to join us.

Show 558, December 30, 2023: Chef Rich Mead, Farmhouse at Roger’s Garden, Corona del Mar Part Two

Rich Mead of Farmhouse at Rogers Gardens

Chef Rich Mead is the proprietor of the ever-popular Farmhouse at Rogers Garden in Corona del Mar. Chef Rich’s seasonal menus feature ingredients sourced from local and sustainably focused farmers and purveyors. Sunday Brunch in the Gardens is a celebratory Orange County tradition.

Chef Rich’s special New Year’s Eve menu at Farmhouse can be enjoyed ala carte or as a Tasting Menu. Think Roast Stuffed Lobster Tail and Spaghetti Squash “Fra Diavolo.” Dessert is an elegant Champagne Citrus Cake.

Rich is a longtime supporter of The Ecology Center (non-profit) in San Juan Capistrano. He was one of the first chefs to gladly volunteer his services to cook an al fresco repast there. When he prepares a meal there as part of their (fundraising) Community Table Dinner Series it’s an evening not to be missed. In 2024 Chef Rich is scheduled to be at The Ecology Center on Friday evening, May 24th (with Chef Daniel Mattern of Friends and Family in Los Angeles) for a Community Table Dinner. Make your plans accordingly. These anticipated evenings reach capacity very quickly.

Chef Rich Mead takes a further break from his regular Saturday morning sourcing trip at the Santa Monica Farmers Market for his New Year’s Eve menu to continue with us.

Show 557, December 23, 2023: Chef Raphael Lunettea, Proprietor, Lunetta, Santa Monica

Raphael Lunetta of Lunetta All Day

Chef Raphael Lunetta is presenting an enchanting Christmas Eve Feast at Lunetta in Santa Monica served family-style. Every table is served all items on the menu including the range of sides. The repast begins with a Charcuterie and Fromage Board. The Starters include a Warm Wild Mushroom Salad and Shrimp Cocktail with marinated cucumbers, yuzu kosho tomatillo and classic tomato cocktail sauce.

The Mains are Maine Lobster Rigatoni. Almond Crusted John Dory and Tarragon Lemon Pepper Prime Rib. The range of Sides are aged gouda parmesan mashed potatoes, poached asparagus sherry mustard vinaigrette, herb potato gnocchi and farmers market roasted vegetables. Dessert is a festive Buche de Noel. The feast is priced at $125 per guest.

Chef Raphael Lunetta joins us with his Christmas Eve menu preview plus New Year’s Eve menu options (Foraged Mushroom Pappardelle) and the ongoing 3-course, Weekday Power Lunch menu.

Show 554, December 2, 2023: The Winery Restaurant & Wine Bar, Tustin, Newport Beach and La Jolla with Founder JC Clow

JC Clow of the Winery Restaurant and Wine Bar

The original Winery Restaurant & Wine Bar is located in The District in Tustin. “The interior promises a hip, lively & sophisticated atmosphere, with dark woods, leather and velvet bar stools. The state-of-the-art 7,500 bottle cellar is one of the largest in Orange County. The Winery Restaurant & Bar is open daily for lunch and dinner and features a wine tasting bar with a full bar menu and cigar patio.” There are elegant sister Winery Restaurant locations on The Bay in Newport Beach and in La Jolla. All locations are perfect for special Holiday parties. Each restaurant hosts Christmas Eve and New Year’s Eve dinners with special menus from Executive Chef and Partner, Yvon Goetz.

Their popular Gift Card promotion is available through the end of the year. If a guest purchases $300 in Gift Cards they are rewarded with an extra $50 Gift Card. For a $500 Gift Card purchase the reward is a cool $100 Gift Card.

The Newport Beach Christmas Boat Parade and Ring of Lights will be held Wednesday, December 13 through Sunday, December 17. This is one of the region’s oldest holiday traditions, having started more than a century ago — and there’s no better viewing location than The Winery Restaurant in Newport Beach! Enjoy their limited ala carte menu with front-row seats at the turning point for the boat parade. Boat Parade viewing is expected at approximately 8:30 / 8:45 p.m. nightly. Guests interested in boat parade viewing may make reservations as early as 6:45 p.m. and tables will be offered at a set table price for the entire evening (specific pricing and table location will vary).”

Founder and Managing Partner JC Clow is our guest spreading the Holiday Cheer.

Show 405, December 26, 2020: Co-Host Chef Andrew Gruel of the Slapfish Restaurant Group with “Ask the Chef”

Andy Harris and Andrew Gruel at Cabana 14 at the Cove at Pechanga Resort and CasinoOur 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 regularly 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 which is a genuine (and growing) concern. New (controversial) restrictions for restaurants are now in place for Southern California for the balance of the year (and possibly longer) as we’re in the all-important Holiday dining season.

Our thoughts turn to festive Holiday entertaining at home for New Year’s Eve. Chef Andrew to the rescue as he continues his series of genuinely useful Holiday cooking tips. How do you prepare and cook the ultimate Standing Rib Roast? Chef Andrew suggests the reverse sear resulting in a great crust on the roast. We’ll “Ask the Chef.”

“Here are some basics on a reverse sear: Slow roast your meat at 250F in the oven (rub with butter and/or herbs if you want), then remove from the oven when it hits 120 degrees F. Pat it dry, then sear in a pan to finish and baste. Perfect crust. Let sit for 15 minutes before carving.”

“By slow roasting first at a low temp you are allowing the enzymes to break down the meat more. In addition, it reduces the moisture and allows the meat to sear harder and crispier at the end. Plus, it’s not as messy.”

Chef Andrew updates us on the early progress for the grass-roots, “86 Struggle” campaign to benefit local out-of-work and struggling restaurant workers. It’s gaining significant attention nationally. As of this posting over $136,000 has been raised. This doesn’t include the sales of the Community Burger at Slapfish Huntington Beach where 100 percent of the receipts are donated to assist struggling restaurant workers. (No expenses to cover food costs are deducted from the donation. Expenses are underwritten by West Coast Prime Meats & Slapfish.)

Show 296, November 3, 2018: Nick Hirsch, Property Mixologist, Pechanga Resort & Casino, Temecula

Nick HirschWhat’s a destination resort and casino without creative and appealing libations? Pechanga Resort & Casino in Temecula wine country has just brought on staff a Property Mixologist with a background at high-volume Las Vegas establishments.

He’s already revamped the libation menus at three Pechanga outlets, including Lobby Bar & Grill. Look for the seasonal PSA (pumpkin spice and apple.) A new bar, Corner Bar, is soon on the way near the Pechanga Theater and High Limit Gaming Area. Look for a New Year’s Eve launch.

The Property Mixologist is Nick Hirsch and he’s shaking it up just for us.

Show 204, December 31, 2016: Executive Chef Sherry Yard, The Tuck Room Tavern

Sherry YardChef Sherry Yard, a multiple James Beard award-winner for culinary excellence, is the culinary goddess for the luxe iPic Theaters. Her latest creation is the Tuck Room Tavern destination restaurants located in new iPic theater complexes in Westwood, New York City at The South Street Seaport, North Miami and Houston.

There is a cocktail countdown and DJ in Westwood for New Year’s Eve. Limited availabilities remain for the 2nd seating with a Midnight Champagne Toast.

Weekend Brunch includes the Brunch Box (with multiple entrée choices) and alcoholic beverage for $19.99.

For the last night of Hanukkah enjoy Chef Sherry’s Crispy Latke Fries with apple sauce and sour cream. It’s a regular feature of the Brunch menu.

Sherry Yard is our guest.

 

Show 103, December 27, 2014: David Solmonson and Lesley Jacobs Solmonson, The 12 Bottle Bar

David and Lesley Jacobs SolmonsonOpinionated cocktail authorities David Solmonson and Lesley Jacobs Solmonson are back with us with inspired advice on New Year’s Eve libations. They are the authors of The 12 Bottle BarA Dozen Bottles. Hundreds Of Cocktails. A New Way To Drink.

The Solmonsons are going to discuss how to get the hosts out from behind the bar on New Year’s Eve so they can enjoy their own party. We’re perhaps thinking of a spirited punch and champagne cocktail bar.

Show 102, December 20, 2014: Kyle Meyer, Best Wines

Kyle Meyer of Best WiinesAre you in overdrive contemplating just the right wines to match with that festive holiday food celebration?

You’re on the spot…What’s a compliment-worthy match with potato pancakes, brisket, goose or spiral glazed ham? You also need to be a hero with the perfect bubbly for New Year’s Eve that’s also affordable. Should that celebratory libation be sparkling wine or Champagne?

Fear not…Our new resident wine expert, Kyle Meyer, President and Director of Purchasing for Best Wines in Santa Ana, gives us some inspired suggestions that should provide the proper inspiration without a hangover.

Remember, especially at the Holidays, wine should be fun!

Show 54, December 28, 2013: Brock Radke, Food Editor, Las Vegas Weekly

Brock Radke of Las Vegas WeeklyIf you’re looking for big action on New Year’s Eve then Las Vegas is always a festive party with real fireworks. Our ultimate insider in Las Vegas, Brock Radke, joins us to talk about the newly launched Container Park development in Downtown (with unusual shops and restaurants) along with a couple of suggestions for great New Year’s Eve dining. Brock is the Food Editor for Las Vegas Weekly.

Catch Brock’s special year-end column in Las Vegas Weekly on-line naming his 13 best new restaurants in Las Vegas for 2013. The intriguing selections are both on and off The Strip!

One hint…His top choice is Tom Colicchio’s Heritage Steak at The Mirage.