Show 662, January 17, 2026: Show Introduction with Executive Producer & Co-Host Andy Harris

Posted on January 19, 2026 by Adam Bell

“From cozy classics to exciting flavors, The Plot in Oceanside is shaking up plant-based dining with a bold mix of comfort and style. Chefs Davin Waite and Travis Roe are reimagining vegan cuisine and zero waste menu design to celebrate flavor, texture, sustainability, and the magic that comes from sourcing locally and growing their own food.

The Plot’s Proprietors Jessica and Chef Davin Waite are dedicated advocates for improving and educating people on our food systems through their expanding culinary efforts, contributing significantly to the sustainability movement in Southern California and beyond. Determined to change the culinary landscape, the Waites bring an eco-conscious model to the table with a plant-based, zero-waste approach, focusing on the total utilization of fresh, boundary-bending homegrown ingredients.”

The Plot is one of the participating restaurants in the Swell Plates dining series (January 14th to February 11th). Their creation is the Banana Peel Torta. “This zero-waste torta transforms banana peels into carnitas and incorporates BBQ sauce made from Jitters’ spent coffee grounds. With avocado seed mole, it embodies Oceanside’s innovative, sustainability-minded culinary community.” Jessica Waite joins us to unwrap all that is Oceanside’s The Plot.

Kei Concepts (restaurant group) debuted QUA Contemporary Chinese Cuisine last October. “It’s a deeply personal new restaurant from chef and founder Viet Nguyen. Located in Fountain Valley, QUA marks a return to roots— a tribute to family, memory, and the flavors of home.” “For years, I created what people asked for,” says Nguyen. “This time, I’m sharing something from my own life. These are the dishes I grew up eating — meals shared with family, neighbors, and friends. The flavors that shaped me.” Viet Nguyen takes a break from his busy kitchens to join us.

“At the Privateer in Oceanside, they take the ultimate care and pride in each of their menu items. The gourmet appetizers, salads, soups, specialty dishes, pizza pies and desserts are made from scratch with the freshest ingredients. The Privateer is not your ordinary, cookie-cutter pizza restaurant. The artisan pizzas are unusually prepared in a coal-fired oven. They create an imaginative menu of delicious lunch and dinner items in a relaxed, organic dining setting.”

The Privateer Coal Fire Pizza & The Privateer Marketplace & Wine Bar is one of the participating restaurants in Oceanside’s Swell Plates series running now through February 11th. Their menu item is a celebratory libation. “This rum-forward cocktail with Diplomatico Reserva Exclusiva Rum, Tiki Bitters, House Cane Syrup and Orange Peel honors three generations of the Anderson family.”

Joining us is 3rd Generation Restaurateur Sage Anderson.

“The Winery Restaurant & Wine Bar overlooking The Bay in Newport Beach (celebrating its 12th Anniversary this year) is focused on successfully pairing contemporary California regional cuisine, with a hip, vibrant, sophisticated setting, to create a cutting-edge dining experience. When Partners JC Clow, William Lewis and Chef Yvon Goetz set out to deliver a culinary experience straight from wine county, little did they know that they would also earn along the way the title of; Restaurateurs of the Year; for their achievements and have their restaurants in Newport Beach and Tustin earn the title of; Restaurant of the Year; multiple times!” The Winery Restaurant and Wine Bar is one of the participating restaurants in the revived Newport Beach Restaurant Week running now until January 25th. On offer is a four-course Dinner (including a Chef’s Seasonal Amuse Bouche) with options for Appetizers, Entrees and Dessert for $65 per guest (not including tax and gratuity.) Representing The Winery is Managing Partner JC Clow.

For our concluding segment at 11:45 a.m. our own Chef Andrew Gruel, the menu-maker behind the full-service Calico Fish House (located in the Sunset Beach area of Huntington Beach) provides another timely and informative “Ask the Chef” segment where he responds to listeners’ thoughtful inquiries. This week Chef Andrew’s continues his informed discussion of “Kitchen Hacks” that actually work from someone who cooks for a living. Picking up the conversation with the practicality of using a bench scraper.

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

Show 662, January 17, 2026: Newport Beach Restaurant Week with JC Clow, The Winery Restaurant & Wine Bar, Newport Beach

Posted on January 19, 2026 by Adam Bell

JC Clow of the Winery Restaurant and Wine Bar

The Winery Restaurant and Wine Bar is one of the participating restaurants in the revived Newport Beach Restaurant Week running now until January 25^th. On offer is a four-course Dinner (including a Chef’s Seasonal Amuse Bouche) with options for Appetizers, Entrees and Dessert for $65 per guest (not including tax and gratuity.)

Representing The Winery is Managing Partner JC Clow.

January 17: The Plot in Oceanside, QUA Contemporary Chinese Cuisine, The Winery Restaurant & Wine Bar, Privateer Coal Fire Pizza & The Privateer Marketplace & Wine Bar

Posted on January 15, 2026 by Adam Bell

Podcasts

Hour One: The Plot, QUA Contemporary Chinese Cuisine
Hour Two: QUA Contemporary Chinese Cuisine, The Privateer Coal Fire Pizza, The Winery Restaurant & Wine Bar, Andrew Gruel

Segment One: Show Introduction with Executive Producer & Co-Host Andy Harris
Segments Two and Three: The Plot, Oceanside, with Restaurateur Jessica Waite
Segments Four and Five: QUA Contemporary Chinese Cuisine, Fountain Valley, with Chef Viet Nguyen
Segment Six: The Privateer Coal Fire Pizza, Oceanside, with Restaurateur Sage Anderson
Segment Seven: Newport Beach Restaurant Week with JC Clow, The Winery Restaurant & Wine Bar, Newport Beach
Segment Eight: Chef Andrew Gruel (Co-host) of Calico Fish House with “Ask the Chef”

“From cozy classics to exciting flavors, The Plot in Oceanside is shaking up plant-based dining with a bold mix of comfort and style. Chefs Davin Waite and Travis Roe are reimagining vegan cuisine and zero waste menu design to celebrate flavor, texture, sustainability, and the magic that comes from sourcing locally and growing their own food.

The Plot is one of the participating restaurants in the Swell Plates dining series (January 14^th to February 11^th). Their creation is the Banana Peel Torta. “This zero-waste torta transforms banana peels into carnitas and incorporates BBQ sauce made from Jitters’ spent coffee grounds. With avocado seed mole, it embodies Oceanside’s innovative, sustainability-minded culinary community.” Jessica Waite joins us to unwrap all that is Oceanside’s The Plot.

Kei Concepts (restaurant group) debuted QUA Contemporary Chinese Cuisine last October. “It’s a deeply personal new restaurant from chef and founder Viet Nguyen. Located in Fountain Valley, QUA marks a return to roots— a tribute to family, memory, and the flavors of home.” “For years, I created what people asked for,” says Nguyen. “This time, I’m sharing something from my own life. These are the dishes I grew up eating — meals shared with family, neighbors, and friends. The flavors that shaped me.” Viet Nguyen takes a break from his busy kitchens to join us.

“At the Privateer in Oceanside, they take the ultimate care and pride in each of their menu items. The gourmet appetizers, salads, soups, specialty dishes, pizza pies and desserts are made from scratch with the freshest ingredients. The Privateer is not your ordinary, cookie-cutter pizza restaurant. The artisan pizzas are unusually prepared in a coal-fired oven. They create an imaginative menu of delicious lunch and dinner items in a relaxed, organic dining setting.”

The Privateer Coal Fire Pizza & The Privateer Marketplace & Wine Bar is one of the participating restaurants in Oceanside’s Swell Plates series running now through February 11^th. Their menu item is a celebratory libation. “This rum-forward cocktail with Diplomatico Reserva Exclusiva Rum, Tiki Bitters, House Cane Syrup and Orange Peel honors three generations of the Anderson family.”

Joining us is 3^rd Generation Restaurateur Sage Anderson.

“The Winery Restaurant & Wine Bar overlooking The Bay in Newport Beach is focused on successfully pairing contemporary California regional cuisine, with a hip, vibrant, sophisticated setting, to create a cutting-edge dining experience. When Partners JC Clow, William Lewis and Chef Yvon Goetz set out to deliver a culinary experience straight from wine county, little did they know that they would also earn the title of; Restaurateurs of the Year; for their achievements and have their restaurants in Newport Beach and Tustin earn the title of; Restaurant of the Year; multiple times!” The Winery Restaurant and Wine Bar is one of the participating restaurants in the revived Newport Beach Restaurant Week running now until January 25^th. On offer is a four-course Dinner (including a Chef’s Seasonal Amuse Bouche) with options for Appetizers, Entrees and Dessert for $65 per guest (not including tax and gratuity.) Representing The Winery is Managing Partner JC Clow.

For our concluding segment at 11:45 a.m. our own Chef Andrew Gruel, the menu-maker behind the full-service Calico Fish House (located in the Sunset Beach area of Huntington Beach) provides another timely and informative “Ask the Chef” segment where he responds to listeners’ thoughtful inquiries. This week Chef Andrew’s continues his discussion of “Kitchen Hacks” that actually work from someone who cooks for a living. Picking up the conversation with the practicality of using a bench scraper.

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

Jessica Waite of the Plot Restaurant in Oceanside

“The Plot’s Proprietors Jessica and Chef Davin Waite are dedicated advocates for improving and educating people on our food systems through their expanding culinary efforts, contributing significantly to the sustainability movement in Southern California and beyond. determined to change the culinary landscape, the Waites bring an eco-conscious model to the table with a plant-based, zero-waste approach, focusing on the total utilization of fresh, boundary-bending homegrown ingredients. The Plot is more than just a restaurant – it’s perhaps a movement.”

“Their philosophy is to give veggies the respect they deserve in an imaginative way, and they welcome the challenge of creating stunning and delicious culinary offerings with plants. most importantly, it’s comfort food, in that much of it ties to cultures and childhood memories in a way that people are drawn to.”

The Plot is one of the participating restaurants in the Swell Plates dining series (January 14^th to February 11^th). Their creation is the Banana Peel Torta. “This zero-waste torta transforms banana peels into carnitas and incorporates BBQ sauce made from Jitters’ spent coffee grounds. With avocado seed mole, it embodies Oceanside’s innovative, sustainability-minded culinary community.”

Jessica Waite joins us to unwrap all that is Oceanside’s The Plot.

Kei Concepts (OC-based restaurant group) debuted QUA Contemporary Chinese Cuisine last October. “It’s a deeply personal new restaurant from chef and founder Viet Nguyen. Located in Fountain Valley, QUA marks a return to roots— a tribute to family, memory, and the flavors of home.”

“For years, I created what people asked for,” says Nguyen. “This time, I’m sharing something from my own life. These are the dishes I grew up eating — meals shared with family, neighbors, and friends. The flavors that shaped me.”

“At the heart of QUA is Nguyen’s grandmother, Vũ Thị Lan, who raised ten children on her own after fleeing Northern Vietnam during a time of upheaval. She built a life from scratch in Saigon — feeding her family with simple, nourishing meals that were always filled with love. Before QUA was a restaurant, it was her kitchen. Her values — resilience, warmth, and care — form the foundation of QUA, where food is shared, stories are passed on, and community is built around the table.”

“QUA draws inspiration from Chợ Lớn, Saigon’s historic Chinatown, where generations of Cantonese, Teochew, Hokkien / Fujian, Hakka, and Hainanese immigrants shaped the local cuisine. Meals are served banquet-style — meant to be passed, shared, and talked over.”

Viet Nguyen takes a break from his busy kitchens to join us.

“At the Privateer in Oceanside, they take the ultimate care and pride in each of their menu items. The gourmet appetizers, salads, soups, specialty dishes, pizza pies and desserts are made from scratch with the freshest ingredients. The Privateer is not your ordinary, cookie-cutter pizza restaurant. The artisan pizzas are unusually prepared in a coal-fired oven. They create an imaginative menu of delicious lunch and dinner items in a relaxed, organic dining setting.”

The Privateer Coal Fire Pizza & The Privateer Marketplace & Wine Bar is one of the participating restaurants in Oceanside’s Swell Plates series running now through February 11^th. Their menu item is a celebratory libation. “This rum-forward cocktail with Diplomatico Reserva Exclusiva Rum, Tiki Bitters, House Cane Syrup and Orange Peel honors three generations of the Anderson family, whose restaurant legacy spans from The Captain’s Anchorage to today’s Privateer. It’s a tribute to Oceanside’s deep-rooted hospitality and family tradition.”

Joining us is 3^rd Generation Restaurateur Sage Anderson.

Representing The Winery is Managing Partner JC Clow.

Chef Andrew Gruel of the Calico Fish House

Our own Chef Andrew Gruel, the menu-maker behind the full-service Calico Fish House (located in the Sunset Beach area of Huntington Beach) provides another timely and informative “Ask the Chef” segment where he responds to listeners’ thoughtful inquiries.

This week Chef Andrew’s continues his discussion of “Kitchen Hacks” that actually work from someone who cooks for a living. Picking up with the practicality of using a bench scraper. Most “kitchen hacks” online are nonsense. If a trick only works once, makes more dishes, or exists just for clicks, it’s not a hack, it’s simply a distraction. What Chef Andrew mentions are small, routine habits chefs use every day because they work, save time and reduce waste.”

Andrew Gruel’s Family Cookbook is available with signed copies at his Calico Fish House on Pacific Coast Highway in Sunset Beach.

Podcasts

Hour One: The Plot, QUA Contemporary Chinese Cuisine
Hour Two: QUA Contemporary Chinese Cuisine, The Privateer Coal Fire Pizza, The Winery Restaurant & Wine Bar, Andrew Gruel

Show 661, January 10, 2026: Show Introduction with Executive Producer & Co-Host Andy Harris

Posted on January 12, 2026 by Adam Bell

“Merenda is a neighborhood wine bar and retail wine shop in south Oceanside. The Kitchen cooks with what’s local to the area and takes cues from the mediterranean, serving mezze-style plates and handmade pasta. The wine list highlights small producers, grower champagne, orange wines and chilled reds that feel right by the coast. Merenda is relaxed, flavorful, and meant to be shared.” Merenda is one of the participating restaurants in the upcoming 2nd Annual Swell Plates series in Oceanside running from January 14th to February 11th. Merenda’s featured dish is a classic jambon-beurre paired with a responsibly made Grüner Veltliner. Owners Aaron Crossland and Lauren Crossland-Marr join us to uncork all that is Merenda Wine Bar.

“Bravo’s Top Chef” star Amar  Santana’s long-running Costa Mesa Spanish-inspired concept is now bringing the flavors of Barcelona to DTLA. Blending classic taperia with rustic steakhouse, Vaca celebrates all things Spain with a selection of paellas, a legit jamon program, and cocktails featuring beloved staples like Gin and Tonics and Spanish vermouths. Vaca brings Barcelona, Madrid, Andalucía, Sevilla, and the Basque Country to the heart of Los Angeles. The menu ranges from traditional tapas to modern interpretations of classic dishes, respecting both genuine Spanish cooking and Chef Amar Santana’s nature to re-imagine food cultures. With a superior meats program, and a beverage program that combines Spanish drinking culture with modern American cocktailing, VACA delivers an authentic Spanish restaurant experience to the center of Los Angeles.” Proprietors Chef Amar Santana and Ahmed Labbate join us.

It’s Dry January and a good opportunity to revisit Restaurateur Russ Bendel of the muti-unit RJB Restaurant Group to discuss his Mocktail program coinciding with Dry January. Russ’ properties include Vine Restaurant & Bar in San Clemente; Ironwood, Cellar. Craft. Cook in Laguna Hills; Olea, Cellar. Craft. Cook. in Newport Beach; Sapphire, Cellar. Craft. Cook. and The Pantry in Laguna Beach; Bloom, Restaurant + Bar in San Juan Capistrano and Parlor, Woodfire Kitchen & Cocktails in San Clemente. Olea, Cellar. Craft. Cook. in Newport Beach is participating in the revived Newport Beach Restaurant Week running from January 15th to January 25th.

Russ Bendel is our guest to talk Mocktails and his special Olea menu for Newport Beach Restaurant Week.

For our concluding segment at 11:45 a.m. our own Chef Andrew Gruel, the menu-maker behind the full-service Calico Fish House (located in the Sunset Beach area of Huntington Beach) provides another timely and informative “Ask the Chef” segment where he responds to listeners’ thoughtful inquiries. This week it’s Chef Andrew’s initial discussion of “Kitchen Hacks” that actually work from someone who really cooks for a living.

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

Show 661, January 10, 2026: Dry January with Restaurateur Russ Bendel

Posted on January 12, 2026 by Adam Bell

Olea, Cellar. Craft. Cook. in Newport Beach is participating in the revived Newport Beach Restaurant Week running from January 15^th to January 25^th. It’s a choice of Starter, Entrée and Dessert (with options in each category) for $60 per guest plus tax and gratuity. “Olea features exceptionally fresh and seasonal ingredients of the highest quality prepared daily from scratch. Menu selections include noteworthy meats, flavorful seafood, handpicked local produce and diverse beverage selections of craft beers, signature craft cocktails and a variety of worldwide wine selections.”

Russ Bendel is our guest to talk Mocktails and his Olea menu for Newport Beach Restaurant Week.

January 10: Merenda, Vaca, Russ Bendel on Mocktails

Posted on January 8, 2026 by Adam Bell

Podcasts

Hour One: Merenda, Vaca DTLA
Hour Two: Vaca DTLA, RJB Restaurant Group, Andrew Gruel

Segment One: Show Introduction with Executive Producer & Co-Host Andy Harris
Segments Two and Three: Merenda in Oceanside with Proprietors Aaron Crossland and Lauren Crossland-Marr. Participating in Swell Plates
Segments Four and Five: Chef Amar Santana and Ahmed Labbate. VACA DTLA is open
Segments Six and Seven: Dry January with Restaurateur Russ Bendel
Segment Eight: Chef Andrew Gruel (Co-host) of Calico Fish House with “Ask the Chef”

“Merenda is a neighborhood wine bar and retail wine shop in south Oceanside. The Kitchen cooks with what’s local to the area and takes cues from the mediterranean, serving mezze-style plates and handmade pasta. The wine list highlights small producers, grower champagne, orange wines and chilled reds that feel right by the coast. Merenda is relaxed, flavorful, and meant to be shared.” Merenda is one of the participating restaurants in the upcoming 2^nd Annual Swell Plates series in Oceanside running from January 14^th to February 11^th. Merenda’s dish is a classic jambon-beurre paired with a responsibly made Grüner Veltliner. Owners Aaron Crossland and Lauren Crossland-Marr join us to uncork all that is Merenda Wine Bar.

““Top Chef” star Amar Santana’s long-running Costa Mesa Spanish-inspired concept is now bringing the flavors of Barcelona to DTLA. Blending classic taperia with rustic steakhouse, Vaca celebrates all things Spain with a selection of paellas, a legit jamon program, and cocktails featuring beloved staples like Gin and Tonics and Spanish vermouths. VACA brings Barcelona, Madrid, Andalucía, Sevilla, and the Basque Country to the heart of Los Angeles. The menu ranges from traditional tapas to modern interpretations of classic dishes, respecting both genuine Spanish cooking and Chef Amar Santana’s nature to re-imagine food cultures. With a superior meats program, and a beverage program that combines Spanish drinking culture with modern American cocktailing, VACA delivers an authentic Spanish restaurant experience to the center of Los Angeles.” Proprietors Chef Amar Santana and Ahmed Labbate join us.

Russ Bendel is our guest to talk Mocktails and his special Olea menu for Newport Beach Restaurant Week.

For our concluding segment at 11:45 a.m. our own Chef Andrew Gruel, the menu-maker behind the full-service Calico Fish House (located in the Sunset Beach area of Huntington Beach) provides another timely and informative “Ask the Chef” segment where he responds to listeners’ thoughtful inquiries. This week it’s Chef Andrew’s initial discussion of “Kitchen Hacks” that actually work from someone who cooks for a living.

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

Aaron Crossland and Lauren Crossland-Marr of Merenda

Merenda is one of the participating restaurants in the upcoming 2^nd Annual Swell Plates series in Oceanside running from January 14^th to February 11^th. Merenda’s item is a classic jambon-beurre paired with a responsibly made Grüner Veltliner. “Inspired by everyday rituals highlighted in Oceanside Museum of Art’s Future Rituals, the pairing celebrates simple ingredients and Oceanside’s creative community traditions.”

Owners Aaron Crossland and Lauren Crossland-Marr join us uncorking all that is Merenda Wine Bar.

“VACA brings Barcelona, Madrid, Andalucía, Sevilla, and the Basque Country to the heart of Los Angeles. The menu ranges from traditional tapas to modern interpretations of classic dishes, respecting both genuine Spanish cooking and Chef Amar Santana’s nature to re-imagine food cultures. With a superior meats program, and a beverage program that combines Spanish drinking culture with modern American cocktailing, VACA delivers an authentic Spanish restaurant experience to the center of Los Angeles.”

“Located below the lobby level of The Beaudry, VACA is open from Tuesday – Saturday. Lunch service begins on January 13^th from 11:00 a.m. to 2:00 p.m. Valet is available via The Beaudry. Additional parking is available in the garage for the Fig @ 7th Shopping Plaza on levels 1, 2 and 3. The access tunnel for Vaca is on level 7 toward the EY Plaza.”

Proprietors Chef Amar Santana and Ahmed Labbate join us.

Olea, Cellar. Craft. Cook. in Newport Beach is participating in the revived Newport Beach Restaurant Week running from January 15^th to January 25^th. “Olea features exceptionally fresh and seasonal ingredients of the highest quality prepared daily from scratch. Menu selections include noteworthy meats, flavorful seafood, handpicked local produce and diverse beverage selections of craft beers, signature craft cocktails and a variety of worldwide wine selections.”

Russ Bendel is our guest to talk Mocktails and his Olea menu for Newport Beach Restaurant Week.

Our own Chef Andrew Gruel, the menu-maker behind the full-service Calico Fish House (located in the Sunset Beach area of Huntington Beach) provides another timely and informative “Ask the Chef” segment where he responds to listeners’ thoughtful inquiries.

“This week it’s Chef Andrew’s initial discussion of “Kitchen Hacks” that actually work from someone who cooks for a living. “Most “kitchen hacks” online are nonsense. If a trick only works once, makes more dishes, or exists just for clicks, it’s not a hack, it’s simply a distraction. What Chef Andrew mentions are small, routine habits chefs use every day because they work, save time and reduce waste.”

Andrew Gruel’s Family Cookbook is available with signed copies at his Calico Fish House on Pacific Coast Highway in Sunset Beach.

Podcasts

Hour One: Merenda, Vaca DTLA
Hour Two: Vaca DTLA, RJB Restaurant Group, Andrew Gruel

Show 422, April 24, 2021: Show Preview with Executive Producer & Co-Host Andy Harris

Posted on April 26, 2021 by Adam Bell

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

““Top Chef” Season 11 – New Orleans Alum Brian Huskey brings his talents to Big Corona Beach in Corona del Mar serving up the freshest seafood grub beachside at Tackle Box. Established in 2016 he likes to refer to it as a “Local Grub Shack.” Beachgoers and diners can enjoy a variety of classic seafood dishes at this casual oceanfront eatery. Only open Thursday to Sunday. For Newport Beach Restaurant Week (concluding May 2nd) Chef Brian is offering a $15 prix fixe Lunch menu available from 11:00 a.m. to 3:00 p.m. It includes a choice of fully dressed sandwich with house potato chips, a side and a Tackle Box cookie for dessert plus beverage. Chef Brian Huskey joins us with tongs in hand.

Celebrity Chef, Author and Food TV Personality, Jet Tila, needs no introduction to the listeners of the “SoCal Restaurant Show.” With his wife, Ali, he has written the best-selling 101 Asian Dishes You Need To Cook Before You Die and, most recently, 101 Epic Dishes. On Food Network Chef Jet was one of the 3 regular judges for the entire run of “Cutthroat Kitchen with Alton Brown” and the knowledgeable Floor Reporter on the most recent season of the refreshed “Iron Chef America.” Earlier in his career he crossed knives with Iron Chef Masaharu Moromoto (an original Iron Chef from the predecessor Japanese version) on “Iron Chef America” in “Battle Seaweed.” In addition to other worthy accomplishments Chef Jet holds the most Guinness World Records for creating large format food. We’ll catch up with Chef Jet and get updated on his progress in Food Network’s just-concluded “Tournament of Champions”, his new menu items for Pei Wei, and the launch of the fast casual, Dragon Tiger Noodle Company in Las Vegas.

“Three Weavers Brewing Company is an independent craft brewery based in Inglewood with a mission to build a positive sense of community through the collective passion for craft beer. Founded by Lynne Weaver in 2013, Three Weavers is one of the largest independent craft breweries in Los Angeles County and currently expanding production and distribution on the West Coast.” “Led by award-winning Founding Brewmaster, Alexandra Nowell, Three Weavers Brewing Company’s craft beers have received critical International acclaim, winning a World Beer Cup Gold Medal in 2016, a GABF Silver Medal in 2017, a European Beer Star Bronze in 2017, and the Australian International Beer Awards Best IPA and Champion International Beer in 2018. Three Weavers is proudly brewed in Inglewood, California.” Alexandra shares the distinction of being the first female brewmaster in Los Angeles County. Brewmaster Alexandra taps the keg on Three Weavers Brewing Company for us.

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 very survival of restaurants during the initial, highly fluid stages of the hoped-for recovery which remains a genuine concern. Restaurants in Southern California are finally again allowed to operate for outside/patio dining and inside dining at reduced capacities with all the requisite COVID 19 safety precautions. Shifting the conversation back to food we’ll also ask Chef Andrew about the preparing and cooking the perfect fish and chips. What fish is best to use? We’ll also ask Chef Andrew about the increasing practice of full-service restaurants adding a partial or full gratuity to the guest’s check in advance of the payment.

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

Show 422, April 24, 2021: Yvon Goetz, Executive Chef & Partner, The Winery Restaurant & Wine Bar

Posted on April 26, 2021 by Adam Bell

Yvon Goetz of the Winery Restaurant and Bar

“For the first time since opening nearly 14 years ago, The Winery Restaurant & Wine Bar has introduced a new Weekend Brunch at its original Tustin location. Created by Executive Chef & Partner Yvon Goetz, the Brunch menu features both breakfast and lunch offerings that are available Saturday and Sunday from 11:30 a.m. to 2:30 p.m. Guests now enjoy Weekend Brunch on The Winery’s recently expanded patio, situated in the heart of The District in Tustin.”

“Chef Goetz’s Weekend Brunch menu puts a Wine Country twist on brunch favorites with dishes like Lemon-Ricotta Pancakes, Crab & Egg White Frittata, and Steak & Eggs. More significant brunch options include a classic French Benedict and Chef Goetz’s signature short ribs in a Zinfandel Braised Beef Short Rib Omelet. Those looking for lighter options may opt for one of four fresh salads with choice of protein, or lifestyle-focused options like Vegan Mushroom & Lentil Ragout. The menu also highlights Chef Goetz’s love for Pacific Rim flavorings and fresh line-caught fish in dishes such as Icelandic Salmon “a la Plancha” and Jumbo Maine Scallops & White Shrimp.”

The Newport Beach location of The Winery is also participating in Newport Beach Restaurant Week (ending May 2^nd) with Chef Yvon’s 3-course, prix fixe Dinner menu available at $65 per guest. Main Course options include Grilled Brandt Flatiron Steak, Jumbo Maine Scallops & Wild White Shrimp and Zinfandel Braised Angus Beef Shortrib.

Show 422, April 24, 2021: Chef Brian Huskey, Proprietor, Tackle Box, Corina del Mar

Posted on April 26, 2021 by Adam Bell

For Newport Beach Restaurant Week (concluding May 2^nd) Chef Brian is offering a $15 prix fixe Lunch menu available from 11:00 a.m. to 3:00 p.m. It includes a choice of sandwich with house potato chips, a side and a Tackle Box cookie for dessert plus beverage. Sandwich options include BBQ Pork Sandwich, Grilled Chicken Club, Albacore Tuna Melt, Truffle Burger and an Avocado Burger.

Chef Brian joins us with tongs in hand.

April 24: The Winery Restaurant & Wine Bar, Tackle Box, Jet Tila, Three Weavers Brewing Company

Posted on April 22, 2021 by Adam Bell

Podcasts

Segment One: Show Preview with Executive Producer & Co-Host Andy Harris
Segment Two: Yvon Goetz, Executive Chef & Partner, The Winery Restaurant & Wine Bar
Segment Three: Chef Brian Huskey, Proprietor, Tackle Box, Corina del Mar
Segment Four: Chef Jet Tila, Cookbook Author, Culinary Educator and Food TV Personality Part One
Segment Five: Chef Jet Tila, Cookbook Author, Culinary Educator and Food TV Personality Part Two
Segment Six: Alexandra Nowell, Brewmaster & Partner, Three Weavers Brewing Company Part One
Segment Seven: Alexandra Nowell, Brewmaster & Partner, Three Weavers Brewing Company Part Two
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.

“Top Chef” Season 11 – New Orleans Alum Brian Huskey brings his talents to Big Corona Beach in Corona del Mar serving up the freshest seafood grub beachside at Tackle Box. Established in 2016 he likes to refer to it as a “Local Grub Shack.” Beachgoers and diners can enjoy a variety of classic seafood dishes at this casual oceanfront eatery. Only open Thursday to Sunday. For Newport Beach Restaurant Week (concluding May 2^nd) Chef Brian is offering a $15 prix fixe Lunch menu available from 11:00 a.m. to 3:00 p.m. It includes a choice of sandwich with house potato chips, a side and a Tackle Box cookie for dessert plus beverage. Chef Brian Huskey joins us with tongs in hand.

Celebrity Chef, Author and Food TV Personality,Jet Tila, needs no introduction to the listeners of the “SoCal Restaurant Show.” With his wife, Ali, he has written the best-selling 101 Asia Dishes You Need To Cook Before You Die and,most recently, 101 Epic Dishes. On Food Network Chef Jet was one of the 3 regular judges for the entire run of “Cutthroat Kitchen with Alton Brown” and the knowledgeable Floor Reporter on the most recent season of the refreshed “Iron Chef America.” Earlier in his career he crossed knives with Iron Chef Masaharu Moromoto (an original Iron Chef from the predecessor Japanese version) on “Iron Chef America” in “Battle Seaweed.” In addition to other worthy accomplishments Chef Jet holds the most Guinness World Records for creating large format food. We’ll catch up with Chef Jet and get updated on his progress in Food Network’s just-concluded “Tournament of Champions, his new menu items for Pei Wei, and the launch of the fast casual, Dragon Tiger Noodle Companyin Las Vegas.

“Three Weavers Brewing Company is an independent craft brewery based in Inglewood with a mission to build a positive sense of community through the collective passion for craft beer. Founded by Lynne Weaver in 2013, Three Weavers is one of the largest independent craft breweries in Los Angeles County and currently expanding production and distribution on the West Coast.” “Led by award-winning Founding Brewmaster, Alexandra Nowell,Three Weavers Brewing Company’s craft beers have received critical International acclaim, winning a World Beer Cup Gold Medal in 2016, a GABF Silver Medal in 2017, a European Beer Star Bronze in 2017, and the Australian International Beer Awards Best IPA and Champion International Beer in 2018. Three Weavers is proudly brewed in Inglewood, California.” Alexandra shares the distinction of being the first female brewmaster in Los Angeles County. Brewmaster Alexandra taps the keg on Three Weavers Brewing Company for us.

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

Chef Brian joins us with tongs in hand.

Jet Tila and a heritage pig at Cochon 555 in 2013

Celebrity Chef, Author and Food TV Personality, Jet Tila, needs no introduction to the listeners of the “SoCal Restaurant Show.” With his wife, Ali, he has written the best-selling 101 Asian Dishes You Need To Cook Before You Die and,most recently, 101 Epic Dishes. On Food Network Chef Jet was one of the 3 regular judges for the entire run of “Cutthroat Kitchen with Alton Brown” and the knowledgeable Floor Reporter on the most recent season of the refreshed “Iron Chef America.” Earlier in his career he crossed knives with Iron Chef Masaharu Moromoto (an original Iron Chef from the predecessor Japanese version) on “Iron Chef America” in “Battle Seaweed.” In addition to other worthy accomplishments Chef Jet holds the most Guinness World Records for creating large format food.

Just concluded on Sunday nights was Chef Jet competing on Food Network’s “Tournament of Champions” bracket competition series hosted by Guy Fieri. After winning his first round (Number 3 seed) Chef Jet was matched against the highly competitive Antonio Lofaso (Number 2 seed.) For the first time in Tournament history the judges ranked them a tie with the same scores in all three categories. They then competed head-to-head again to determine which cheftestant earned the final spot in the West Coast bracket to go up against (Number 1 seed) Brooke Williamson. How did Chef Jet do ? We’ll find out…

Chef Jet has an exclusive partnership with Pei Wei to bring his creative dishes to you exclusively at your local Pei Wei fast casual restaurant. For Spring 2021 Chef Jet’s new seasonal creations are House Special Chicken and Mongolian Green Beans.

“House Special Chicken features lightly battered chicken with pineapple, ginger, garlic and mint, tossed in a tangy caramel sauce and served over a bed of rice sticks and topped with an Asian slaw of cucumbers, red bell peppers, carrots, cilantro, and onions in a Vietnamese vinaigrette.”

Chef Jet was in Las Vegas last weekend to launch the first two locations of his new fast casual concept, Dragon Tiger Noodle Co. The current operating locations are Southern Highlands and Henderson. A future location will launch in the Rainbow Commons retail center in Spring Valley (Summerlin.)

“At the Dragon Tiger Noodle Co., the choice is yours! You choose the noodle; ramen to low carb, You choose the broth; Tonkotsu to Chinese Chicken Soup, You choose the protein and vegetables; thinly sliced beef to corn. Served fast with only the freshest ingredients.”

Chef Jet Tila is our guest chopsticks at the ready.

“Led by award-winning Founding Brewmaster, Alexandra Nowell, Three Weavers Brewing Company’s craft beers have received critical International acclaim, winning a World Beer Cup Gold Medal in 2016, a GABF Silver Medal in 2017, a European Beer Star Bronze in 2017, and the Australian International Beer Awards Best IPA and Champion International Beer in 2018. Three Weavers is proudly brewed in Inglewood, California.” Alexandra shares the distinction of being the first female brewmaster in Los Angeles County.

Three Weavers Brewing Co. will be represented in Inglewood’s SoFi Stadium just as soon as fans are allowed in the seats.

“Three Weavers has debuted the seasonal release of It’s Blursday, a 5.5% ABV Rosé Sour designed for whatever day this is. It’s Blursday is now available at Three Weavers’ Inglewood taproom and at select California beer sellers in 4-packs of 16 oz. cans.”

“In a world where blursday is the norm, Three Weavers could think of nothing better than this tart, fizzy, rosé-inspired beer to enjoy all blursday long. The Three Weavers brewing team combined a lacto souring technique with additions of cranberry, tart cherry, raspberry and passion fruit for their color and tart flavor properties.”

Brewmaster Alexandra Nowell explained, “The healthy additions of fruit purees during fermentation give the beer its deep pink color. Raspberry is a common flavor descriptor of rosé wines, and it builds upon the ester content of the beer. Then we dose in passion fruit because in small amounts, it provides thiol compounds that translate into tropical characters found in wines – and in our beer.”

Chef Andrew Gruel of the Slapfish Restaurant Group

Shifting the conversation back to food we’ll also ask Chef Andrew about the preparing and cooking the perfect fish and chips. What fish is best to use? How does malt vinegar fit it? We’ll also ask Chef Andrew about the increasing practice of full-service restaurants adding a partial or full gratuity to the guest’s check in advance of the payment.

Remember the juicy and delicious Community Burger (more than a mouthful) is available at all Southern California locations of Slapfish. The worthy burger is free with any donation to “86 Restaurant Struggle.” 100 per cent of that money goes to benefit struggling restaurant workers.