Show 501, November 26, 2022: Show Preview with Executive Producer & Co-Host Andy Harris

“Elegant man-about-town Paul Feig, the director of “Bridesmaids”, “Spy”, and “A Simple Favor” serves up a beautifully designed cocktail and lifestyle guide, Cocktail Time! – The Ultimate Guide to Grown-Up Fun, with hilarious stories from his life.” Paul is also the co-creator of Artingstall’s Brilliant London Dry Gin, a truly versatile gin fit for a starring role behind any bar and the ideal gin for Paul’s beloved Martini.

Cocktail Time! is a love letter to the aesthetics and culture around cocktails. It’s guaranteed to make you want to up your party-giving game—or at least your home bar situation. And it’s an immensely charming and readable window into one man’s friendly obsession.”

Paul joins us with a proper gin Martini in hand (stirred and not shaken.)

When we last spoke with Chefs Ross Pangilinan (Terrace by Mix Mix) and Nick Weber they had just debuted their collaboration, Populaire at South Coast Plaza. They are also the official in-house caterers and oversee Verdant, the café at the spectacular new Orange County Museum of Art in the Segerstrom Center for the Arts campus in Costa Mesa. “OCMA’s café Verdant offers a fresh, innovative, plant-forward menu that rotates and highlights the bounty of local and seasonal produce in Southern California. Chef Ross leads Verdant with Chef Nick Weber and General Manager Alyssa McDiarmid, both alumnae of the Patina Group.” An example of a menu item is the Vegetable Tagine with farmers market vegetables, dates, apricot, almonds, basmati rice, mint and cilantro emulsion. Also charcuterie and cheese boards are available. Chefs Ross and Nick take a break from their busy Holiday kitchens to join us along with Alyssa McDiarmid, Managing Partner for Catering by Mix Mix at OCMA.
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Sarah Simms Hendrix and Boo Simms are Lady & Larder. The enterprise is 100% lady-owned. They are both twin sisters and best friends. They grew up in the kitchen. Sarah’s and Boo’s little dream shop located in Santa Monica, California showcases American made cheese, charcuterie, beer and wine along with a curated assortment of seasonal accompaniments including locally grown flowers, fresh bread, caviar, tinned fish, jam, mustard and honey. The sisters believe in supporting a 100% domestic and sustainable food culture; one that will continue to thrive for generations to come.” Sarah Simms takes a break from assembling a colorful cheese board to join us.

Our own Chef Andrew Gruel the Founder of Big Parm (New Jersey-style pizza), Two Birds and the soon to launch, full-service Calico Fish House (in Huntington Beach) provides another timely and informative “Ask the Chef” segment where Chef Andrew responds to listeners thoughtful inquiries. What’s the 411 on this 4 per cent surcharge you now see on the checks of many fine-dining restaurants for a “contribution to staff health care” costs? Should you tip on this, too? We’ll ask the chef…Now that the Thanksgiving feast 2022 is behind us the mission is what creatively can be done with the typically abundant leftovers. Chefs don’t waste food. Chef Andrew provides his own culinary inspiration.

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

Show 501, November 26, 2022: Verdant at the Orange County Museum of Art Part One

Nick Weber of Populaire Modern Bistro

When we last spoke with Chefs Ross Pangilinan (Terrace by Mix Mix) and Nick Weber they had just debuted Populaire at South Coast Plaza. They are also the official in-house caterers and oversee Verdant, the café at the spectacular new Orange County Museum of Art in the Segerstrom Center for the Arts campus in Costa Mesa.

“OCMA’s café Verdant offers a fresh, innovative, plant-forward menu that rotates and highlights the bounty of local and seasonal produce in Southern California. Chef Ross leads Verdant with Chef Nick Weber and General Manager Alyssa McDiarmid, both alumnae of the Patina Group.” An example of a menu item is the Vegetable Tagine with farmers market vegetables, dates, apricot, almonds, basmati rice, mint and cilantro emulsion. Also charcuterie and cheese boards are available.

“In addition to its menu of California cuisine replete with locally sourced, organic ingredients, Verdant offers gourmet coffees and teas, including ceremonial-grade matcha, and features a full bar with a carefully curated wine list and craft cocktails. The café space is located on the museum’s Upper Plaza and provides visitors with a chic and joyful dining experience in a bright and creative setting.” Closed on Monday.

Chefs Ross and Nick take a break from their busy Holiday kitchens to join us. They are joined by Alyssa McDiarmid, Managing Partner for Catering by Mix Mix at OCMA and Populaire Modern Bistro.

Show 501, November 26, 2022: Verdant at the Orange County Museum of Art Part Two

Ross Pangilinan of Mix Mix Kitchen Bar

When we last spoke with Chefs Ross Pangilinan (Terrace by Mix Mix) and Nick Weber they had just debuted Populaire at South Coast Plaza. They are also the official in-house caterers and oversee Verdant, the café at the spectacular new Orange County Museum of Art in the Segerstrom Center for the Arts campus in Costa Mesa.

“OCMA’s café Verdant offers a fresh, innovative, plant-forward menu that rotates and highlights the bounty of local and seasonal produce in Southern California. Chef Ross leads Verdant with Chef Nick Weber and General Manager Alyssa McDiarmid, both alumnae of the Patina Group.” An example of a menu item is the Vegetable Tagine with farmers market vegetables, dates, apricot, almonds, basmati rice, mint and cilantro emulsion. Also charcuterie and cheese boards are available.

“In addition to its menu of California cuisine replete with locally sourced, organic ingredients, Verdant offers gourmet coffees and teas, including ceremonial-grade matcha, and features a full bar with a carefully curated wine list and craft cocktails. The café space is located on the museum’s Upper Plaza and provides visitors with a chic and joyful dining experience in a bright and creative setting.” Closed on Monday.

Chefs Ross and Nick take a further break from their busy Holiday kitchens to join us. They are again joined by Alyssa McDiarmid, Managing Partner for Catering by Mix Mix at OCMA and Populaire Modern Bistro.

November 26: Paul Feig, Ross Pangilinan & Nick Weber, Lady & Larder

Podcasts

Segment One: Show Preview with Executive Producer & Co-Host Andy Harris
Segment Two: Paul Feig, Filmmaker, author of Cocktail Time! and Creator of Artingstall’s Gin Part One
Segment Three: Paul Feig, Filmmaker, author of Cocktail Time! and Creator of Artingstall’s Gin Part Two
Segment Four: Verdant at the Orange County Museum of Art Part One
Segment Five: Verdant at the Orange County Museum of Art Part Two
Segment Six: Sarah Simms Hendrix, Lady & Larder, Santa Monica Part One
Segment Seven: Sarah Simms Hendrix, Lady & Larder, Santa Monica Part Two
Segment Eight: Chef Andrew Gruel, Co-Host, with “Ask the Chef”

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

“Elegant man-about-town Paul Feig, the director of “Bridesmaids”, “Spy”, and “A Simple Favor”  serves up a beautifully designed cocktail and lifestyle guide, Cocktail Time! – The Ultimate Guide to Grown-Up Fun, with hilarious stories from his life.” Paul is also the co-creator of Artingstall’s Brilliant London Dry Gin, a truly versatile gin fit for a starring role behind any bar and the ideal gin for Paul’s beloved Martini.

“Cocktail Time! is a love letter to the aesthetics and culture around cocktails. It’s guaranteed to make you want to up your party-giving game—or at least your home bar situation. And it’s an immensely charming and readable window into one man’s friendly obsession.”

Paul joins us with a proper gin Martini in hand (stirred and not shaken.)

When we last spoke with Chefs Ross Pangilinan (Terrace by Mix Mix) and Nick Weber they had just debuted their collaboration, Populaire at South Coast Plaza. They are also the official in-house caterers and oversee Verdant, the café at the spectacular new Orange County Museum of Art in the Segerstrom Center for the Arts campus in Costa Mesa. “OCMA’s café Verdant offers a fresh, innovative, plant-forward menu that rotates and highlights the bounty of local and seasonal produce in Southern California. Chef Ross leads Verdant with Chef Nick Weber and General Manager Alyssa McDiarmid, both alumnae of the Patina Group.” An example of a menu item is the Vegetable Tagine with farmers market vegetables, dates, apricot, almonds, basmati rice, mint and cilantro emulsion. Also charcuterie and cheese boards are available. Chefs Ross and Nick take a break from their busy Holiday kitchens to join us.

“Sarah Simms Hendrix and Boo Simms are Lady & Larder. The enterprise is 100% lady-owned. They are both twin sisters and best friends. They grew up in the kitchen. Sarah’s and Boo’s little dream shop located in Santa Monica, California showcases American made cheese, charcuterie, beer and wine along with a curated assortment of seasonal accompaniments including locally grown flowers, fresh bread, caviar, tinned fish, jam, mustard and honey. The sisters believe in supporting a 100% domestic and sustainable food culture; one that will continue to thrive for generations to come.” Sarah Simms takes a break from assembling a colorful cheese board to join us.

Our own Chef Andrew Gruel the Founder of Big Parm (New Jersey-style pizza), Two Birds and the soon to launch, full-service Calico Fish House (in Huntington Beach) provides another timely and informative “Ask the Chef” segment where Chef Andrew responds to listeners thoughtful inquiries. Now that the Thanksgiving feast 2023 is behind us the mission is what creatively can be done with the typically abundant leftovers. Chefs don’t waste food. Chef Andrew provides his own culinary inspiration.

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

Paul Feig shot by Frank Micelotta

“Elegant man-about-town Paul Feig, the director of “Bridesmaids”, “Spy”, and “A Simple Favor”  serves up a beautifully designed cocktail and lifestyle guide, Cocktail Time! – The Ultimate Guide to Grown-Up Fun, with hilarious stories from his life.” Paul is also the co-creator of Artingstall’s Brilliant London Dry Gin, a truly versatile gin fit for a starring role behind any bar and the ideal gin for Paul’s beloved martini.

“Famed TV and film writer, director, and producer Paul Feig is obsessed with cocktails and cocktail culture. It’s about having great conversations with friends. It’s about putting on your best clothes and throwing a smart gathering or heading to your favorite bar and having an interesting chat with the bartender. And it’s about staying home, mixing a drink and sipping it in a beautiful glass as you watch a great old movie by yourself.”

“Paul has made an art and a science out of creating these elegant and festive environments and living his best life, whether at home in LA or New York or London or on location around the world, and it’s all here in Cocktail Time! — how to make the drinks, how to throw the parties, what music to play, what glassware you need and more, along with 125 cocktail recipes, each served along with funny insider stories about Paul’s Hollywood life and famous friends.”

Cocktail Time! covers everything, from classics (and variations on them) like martinis, negronis, and hot toddies to original concoctions such as “The Feigtini” and holiday cocktails, as well as recipes from film and TV industry friends, such as the Charlize Theron Gibson, the Very Cherry Kerry (Washington), the (Angela) Kinsey Gin Fizz, Henry (Golding)’s Honey Plum G&T, and The Five (Michelle) Yeoh-Larm Fire.

“Cocktail Time! is a love letter to the aesthetics and culture around cocktails. It’s guaranteed to make you want to up your party-giving game—or at least your home bar situation. And it’s an immensely charming and readable window into one man’s friendly obsession.”

Paul joins us with a proper gin Martini in hand (stirred and not shaken.)

Ross Pangilinan of Mix Mix Kitchen Bar

When we last spoke with Chefs Ross Pangilinan (Terrace by Mix Mix) and Nick Weber they had just debuted Populaire at South Coast Plaza. They are also the official in-house caterers and oversee Verdant, the café at the spectacular new Orange County Museum of Art in the Segerstrom Center for the Arts campus in Costa Mesa.

“OCMA’s café Verdant offers a fresh, innovative, plant-forward menu that rotates and highlights the bounty of local and seasonal produce in Southern California. Chef Ross leads Verdant with Chef Nick Weber and General Manager Alyssa McDiarmid, both alumnae of the Patina Group.” An example of a menu item is the Vegetable Tagine with farmers market vegetables, dates, apricot, almonds, basmati rice, mint and cilantro emulsion. Also charcuterie and cheese boards are available.

“In addition to its menu of California cuisine replete with locally sourced, organic ingredients, Verdant offers gourmet coffees and teas, including ceremonial-grade matcha, and features a full bar with a carefully curated wine list and craft cocktails. The café space is located on the museum’s Upper Plaza and provides visitors with a chic and joyful dining experience in a bright and creative setting.” Closed on Monday.

Chefs Ross and Nick take a break from their busy Holiday kitchens to join us.

Sarah Simms of Lady and Larder

Sarah Simms Hendrix and Boo Simms are Lady & Larder. The enterprise is 100% lady-owned. They are both twin sisters and best friends. They grew up in the kitchen. Sarah’s and Boo’s little dream shop located in Santa Monica, California showcases American made cheese, charcuterie, beer and wine along with a curated assortment of seasonal accompaniments including locally grown flowers, fresh bread, caviar, tinned fish, jam, mustard and honey. The sisters believe in supporting a 100% domestic and sustainable food culture; one that will continue to thrive for generations to come.”

“Lady & Larder’s goal is simple: offer the very best stuff they can get their hands on. They have found that the finest ingredients come from small batch, local producers and Sarah and Boo, like you, know there are no substitutes for quality. These American farmers, craftsmen, butchers, wine makers, beer brewers and master cheesemakers are truly the best of the best. Lady & Larder is so proud to support their unwavering commitment and dedication to their craft.”

Shop Offerings: Full-Service Cut-to-Order Cheese and Charcueterie Counter, Blooms by the Bunch, Fresh Baguettes and Loaves, Larder Staples such as Olive Oil, Flake Salt and Cultured Butter, Caviar, Farmers Market Produce, Rotating Craft Beer Case, Natural Wines, Hand-Dipped Candles and our Apertif Wall featuring Small Batch Vermouth, Tinned Fish and Linen Cocktail Napkins. They offer their Secret Lunch Menu daily from 12-3PM featuring Sandwiches, Salad and Picnic Boxes. With 24 hours notice, they offer their Lady and Larder Cheese and Charcuterie Boards or Crudites Boards and custom Cheese Cakes.”

Sarah Simms takes a break from assembling a colorful cheese board to join us.

Chef Andrew Gruel of Big Parm and the Calico Fish House

Our own Chef Andrew Gruel the Founder of Big Parm (New Jersey-style pizza), Two Birds and the soon to launch, full-service Calico Fish House (in Huntington Beach) provides another timely and informative Ask the Chef segment where Chef Andrew responds to listeners thoughtful inquiries.

Now that the Thanksgiving feast 2022 is behind us the mission is what creatively can be done with the typically abundant, and varied, leftovers. Chefs don’t waste food. Chef Andrew provides his own culinary inspiration for the Thanksgiving trimmings.

Podcasts

Segment One: Show Preview with Executive Producer & Co-Host Andy Harris
Segment Two: Paul Feig, Filmmaker, author of Cocktail Time! and Creator of Artingstall’s Gin Part One
Segment Three: Paul Feig, Filmmaker, author of Cocktail Time! and Creator of Artingstall’s Gin Part Two
Segment Four: Verdant at the Orange County Museum of Art Part One
Segment Five: Verdant at the Orange County Museum of Art Part Two
Segment Six: Sarah Simms Hendrix, Lady & Larder, Santa Monica Part One
Segment Seven: Sarah Simms Hendrix, Lady & Larder, Santa Monica Part Two
Segment Eight: Chef Andrew Gruel, Co-Host, with “Ask the Chef”

Show 495, October 15, 2022: Anne Marie Panoringan, Voice of OC’s Food Columnist – OC Restaurant News

Food Journalist Anne Marie Panoringan

Anne Marie Panoringan is Voice of OC’s well-informed food columnist. She reports industry news, current events and trends. The column publishes every other Friday.

Anne Marie continues with us in-studio to talk about her current column highlighting the culinary activities of Chefs Ross Pangilinan and Nick Weber at both South Coast Plaza and the nearby newly opened Orange County Museum of Art.

Anne Marie also discusses the relaunched Henry’s Coastal Cuisine at The Waterfront Resort with Chef Lewis Butler as part of a recent column on new dining spots in Huntington Beach and has a look at The Culinary Lab which is a subject of her upcoming Oct. 21st column.

Show 489, September 3, 2022: Show Preview with Executive Producer & Co-Host Andy Harris

Happy Labor Day Weekend. Enjoy something absolutely delicious!

The venerable and architecturally significant Tam O’Shanter in Atwater Village is celebrating it’s 100th birthday this year. Always a favorite of Walt Disney it’s currently overseen by the fourth-generation of the founding Frank and Van de Kamp families. Their CEO (Ryan O’Melveny Wilson) is an accomplished chef. A culmination of the anniversary festivities was a six-course centennial repast held in mid-July. The elaborate Sunday dinner highlighted significant dishes from various eras of the Tam’s historic past. Of course the signature Lawry’s Prime Rib with Yorkshire Pudding was on the evening’s menu.

LA Weekly’s well-respected Food Editor, Michele Stueven, was the co-host. Michele joins us to discuss the evening and the historical significance of the Tam O’Shanter on the ever-changing Los Angeles restaurant scene. We’ll also ask what restaurant openings on the horizon she is most anticipating for the balance of the year.

Every year Chef Marco Zapien of Zapien’s Salsa Grill and Taqueria in Pico Rivera goes all out to celebrate the short Hatch Pepper season. His concluding Hatch Chile event is Zapien’s Hatch Pepper Roast set for Saturday, September 10th from 8:00 a.m. to 2:00 p.m. It also includes a Hatch Brunch menu in the restaurant showcasing brunch favorites prepared with Hatch Peppers. This year’s Hatch Chile Roast allows patrons to pick-up on the spot roasted Melissa’s Hatch Chiles by the case and by the preferred level of spice from mild to hot. Pre-ordering is advised. Chef Marco takes a break from his busy kitchen to provide all the savory and flavorful Hatch roasting details.

Populaire, the much-anticipated restaurant from veteran chefs Ross Pangilinan and Nicholas Weber, opened its doors at South Coast Plaza on June 1. The two Patina Restaurant Group alums – both protégés of renowned restaurateur and Master Chef Joachim Splichal — have since forged their own respective culinary paths.” “Guests can anticipate savoring classic bistro staples with modern California flavors and twists, from Escargot Ebelskivers with Sauerkraut, Buttermilk and Parsley to Fried Chicken & Royal Osetra Caviar with Labneh and Chives, along with Ratatouille with Egg Yolk, Aged White Cheddar, Gochugaru Chili, Olive Oil & Crostini, and Dungeness Crab Chawanmushi with Sea Urchin, Red Yuzu Kosho and Saffron Dashi. Entrée-wise, there’s Spanish Octopus with Koji Crème Fraiche, Cured Green Tomato & Hemp Seed Crumble – as well as Prime Bavette Steak with Sauce Au Poivre and Whipped Potatoes.” Chef / Proprietor Nick Weber joins us.

When we last spoke with Las Vegas-based food and entertainment journalist Al Mancini he had just launched the ambitious Neon Feast dining app. “Available now on app stores for both Apple and Android, Neon Feast solves the “where to eat” dilemma for both visitors and locals with listings curated by dozens of local and nationally prominent food & beverage experts, searchable through a unique combination of filters and capabilities.” Al Mancini is our guest to discuss Labor Day dining (spotlighting the very best in regional hot dogs) in Las Vegas and provide an update on the progress of Neon Feast.

Our own Chef Andrew Gruel the Founder of Big Parm (New Jersey-style pizza), Two Birds and the soon to launch, full-service Calico Fish House (in Huntington Beach) provides another timely and informative “Ask the Chef” segment where Chef Andrew responds to listeners thoughtful inquiries. When we think of sturgeon it’s probably best known as the source of caviar. Some of us have perhaps enjoyed smoked sturgeon in a Jewish Deli. Fresh sturgeon is a somewhat hidden delicacy. Chef Andrew shares the joys of sturgeon as a center-plate protein and its sustainability in a farm-raised system.

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

Show 489, September 3, 2022: Populaire Modern Bistro at South Coast Plaza with Executive Chef Nicholas Weber Part One

Nick Weber of Populaire Modern Bistro

Populaire, the much-anticipated restaurant from veteran chefs Ross Pangilinan and Nicholas Weber, opened its doors at South Coast Plaza on June 1. The two Patina Restaurant Group alums – both protégés of renowned restaurateur and Master Chef Joachim Splichal — have since forged their own respective culinary paths.”

“Pangilinan currently owns and operates several successful restaurants, including Terrace by Mix Mix at South Coast Plaza, Mix Mix Kitchen & Bar in Santa Ana (which earned a Michelin Bib Gourmand in 2019) and ReMix Kitchen & Bar in Long Beach. Weber most recently served as executive chef of 24 Carrots, one of OC’s most sought-after catering companies, along with previous executive chef roles at Catal Restaurant at Downtown Disney, Pinot Provence in Costa Mesa and The Cannery in Newport Beach.”

“Guests can anticipate savoring classic bistro staples with modern California flavors and twists, from Escargot Ebelskivers with Sauerkraut, Buttermilk and Parsley to a “Croque Madame” Air Waffle with Comte Crème, Parisian Ham and Quail Egg, along with Ratatouille with Egg Yolk, Aged White Cheddar, Gochugaru Chili, Olive Oil & Crostini, and Dungeness Crab Chawanmushi with Sea Urchin, Red Yuzu Kosho and Saffron Dashi. Entrée-wise, there’s Spanish Octopus with Koji Crème Fraiche, Cured Green Tomato & Hemp Seed Crumble – as well as Prime Bavette Steak with Sauce Au Poivre and Whipped Potatoes.”

Populaire is located at South Coast Plaza on Level 2, Saks Fifth Avenue wing.

Chef Nick Weber joins us.

Show 489, September 3, 2022: Populaire Modern Bistro at South Coast Plaza with Executive Chef Nicholas Weber Part Two

Nick Weber of Populaire Modern Bistro

Populaire, the much-anticipated restaurant from veteran chefs Ross Pangilinan and Nicholas Weber, opened its doors at South Coast Plaza on June 1. The two Patina Restaurant Group alums – both protégés of renowned restaurateur and Master Chef Joachim Splichal — have since forged their own respective culinary paths.”

“Pangilinan currently owns and operates several successful restaurants, including Terrace by Mix Mix at South Coast Plaza, Mix Mix Kitchen & Bar in Santa Ana (which earned a Michelin Bib Gourmand in 2019) and ReMix Kitchen & Bar in Long Beach. Weber most recently served as executive chef of 24 Carrots, one of OC’s most sought-after catering companies, along with previous executive chef roles at Catal Restaurant at Downtown Disney, Pinot Provence in Costa Mesa and The Cannery in Newport Beach.”

“Guests can anticipate savoring classic bistro staples with modern California flavors and twists, from Escargot Ebelskivers with Sauerkraut, Buttermilk and Parsley to a “Croque Madame” Air Waffle with Comte Crème, Parisian Ham and Quail Egg, along with Ratatouille with Egg Yolk, Aged White Cheddar, Gochugaru Chili, Olive Oil & Crostini, and Dungeness Crab Chawanmushi with Sea Urchin, Red Yuzu Kosho and Saffron Dashi. Entrée-wise, there’s Spanish Octopus with Koji Crème Fraiche, Cured Green Tomato & Hemp Seed Crumble – as well as Prime Bavette Steak with Sauce Au Poivre and Whipped Potatoes.”

Populaire is located at South Coast Plaza on Level 2, Saks Fifth Avenue wing.

Chef Nick Weber continues with us.

September 3: Michele Stueven on the Tam O’Shanter, Marco Zapien, Populaire Modern Bistro, Al Mancini

Podcasts

Segment One: Show Preview with Executive Producer & Co-Host Andy Harris
Segment Two: LA Weekly’s Food Editor, Michele Stueven on The Tam O’Shanter at 100 Part One
Segment Three: LA Weekly’s Food Editor, Michele Stueven on The Tam O’Shanter at 100 Part Two
Segment Four: Zapien’s Hatch Pepper Roast with Chef Marco Zapien of Zapien’s Salsa Grill, Pico Rivera
Segment Five: Populaire Modern Bistro at South Coast Plaza with Executive Chef Nicholas Weber Part One
Segment Six: Populaire Modern Bistro at South Coast Plaza with Executive Chef Nicholas Weber Part Two
Segment Seven: Al Mancini, Food & Entertainment Journalist, Las Vegas, and Creator of Neon Feast Dining App
Segment Eight: Chef Andrew Gruel (Co-Host) with “Ask the Chef”

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

Happy Labor Day Weekend. Enjoy something absolutely delicious!

The venerable and architecturally significant Tam O’Shanter in Atwater Village is celebrating it’s 100th birthday this year. Always a favorite of Walt Disney it’s currently overseen by the fourth-generation of the founding Frank and Van de Kamp families. Their CEO (Ryan O’Melveny Wilson) is an accomplished chef. A culmination of the anniversary festivities was a six-course centennial repast held in mid-July. The elaborate Sunday dinner highlighted significant dishes from various eras of the Tam’s historic past. Of course the signature Lawry’s Prime Rib with Yorkshire Pudding was on the evening’s menu.

LA Weekly’s well-respected Food Editor, Michele Stueven, was the co-host. Michele joins us to discuss the evening and the historical significance of the Tam O’Shanter on the ever-changing Los Angeles restaurant scene. We’ll also ask what restaurant openings on the horizon she is most anticipating for the balance of the year.

Every year Chef Marco Zapien of Zapien’s Salsa Grill and Taqueria in Pico Rivera goes all out to celebrate the short Hatch Pepper season. His concluding Hatch Chile event is Zapien’s Hatch Pepper Roast set for Saturday, September 10th from 8:00 a.m. to 2:00 p.m. It also includes a Hatch Brunch menu in the restaurant showcasing brunch favorites prepared with Hatch Peppers. This year’s Hatch Chile Roast allows patrons to pick-up on the spot roasted Melissa’s Hatch Chiles by the case and by the preferred level of spice from mild to hot. Pre-ordering is advised. Chef Marco takes a break from his busy kitchen to provide all the savory and flavorful Hatch roasting details.

“Populaire, the much-anticipated restaurant from veteran chefs Ross Pangilinan and Nicholas Weber, opened its doors at South Coast Plaza on June 1. The two Patina Restaurant Group alums – both protégés of renowned restaurateur and Master Chef Joachim Splichal — have since forged their own respective culinary paths.” “Guests can anticipate savoring classic bistro staples with modern California flavors and twists, from Escargot Ebelskivers with Sauerkraut, Buttermilk and Parsley to a “Croque Madame” Air Waffle with Comte Crème, Parisian Ham and Quail Egg, along with Ratatouille with Egg Yolk, Aged White Cheddar, Gochugaru Chili, Olive Oil & Crostini, and Dungeness Crab Chawanmushi with Sea Urchin, Red Yuzu Kosho and Saffron Dashi. Entrée-wise, there’s Spanish Octopus with Koji Crème Fraiche, Cured Green Tomato & Hemp Seed Crumble – as well as Prime Bavette Steak with Sauce Au Poivre and Whipped Potatoes.” Chef / Proprietor Nick Weber joins us.

When we last spoke with Las Vegas-based food and entertainment journalist Al Mancini he had just launched the ambitious Neon Feast dining app. “Available now on app stores for both Apple and Android, Neon Feast solves the “where to eat” dilemma for both visitors and locals with listings curated by dozens of local and nationally prominent food & beverage experts, searchable through a unique combination of filters and capabilities.” Al Mancini is our guest to discuss Labor Day dining in Las Vegas and provide an update on the progress of Neon Feast.

Our own Chef Andrew Gruel the Founder of Big Parm (New Jersey-style pizza), Two Birds and the soon to launch, full-service Calico Fish House (in Huntington Beach) provides another timely and informative “Ask the Chef” segment where Chef Andrew responds to listeners thoughtful inquiries. When we think of sturgeon it’s best known as the source of caviar. Some of us have perhaps enjoyed smoked sturgeon in a Jewish Deli. Fresh sturgeon is a somewhat hidden delicacy. Chef Andrew shares the joys of sturgeon as a center-plate protein and its sustainability in a farm-raised system.

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

Michele Stueven of LA Weekly

The venerable and architecturally significant Tam O’Shanter in Atwater Village is celebrating it’s 100th birthday this year. Always a favorite of Walt Disney it’s currently overseen by the fourth-generation of the founding Frank and Van de Kamp families. Their CEO (Ryan O’Melveny Wilson) is an accomplished chef.

A culmination of the anniversary festivities was a six-course centennial repast held in mid-July. The elaborate Sunday dinner highlighted significant dishes from various eras of the Tam’s historic past. Of course the signature Lawry’s Prime Rib with Yorkshire Pudding was on the evening’s menu.

LA Weekly’s well-respected Food Editor, Michele Stueven, was the co-host. Michele joins us to recap the memorable evening and the historical significance of the Tam O’Shanter on the Los Angeles restaurant scene. We’ll also ask what restaurant openings on the horizon she is most anticipating for the balance of the year.

Marco Zapien of Zapiens Salsa Grill and Taqueria

Every year Chef Marco Zapien of Zapien’s Salsa Grill and Taqueria in Pico Rivera goes all out to celebrate the short Hatch Pepper season. His concluding Hatch Chile event is Zapien’s Hatch Pepper Roast set for Saturday, September 10th from 8:00 a.m. to 2:00 p.m. It also includes a Hatch Brunch menu in the restaurant showcasing brunch favorites prepared with Hatch Peppers.

This year’s Hatch Chile Roast allows patrons to pick-up on the spot freshly-roasted Melissa’s Hatch Chiles by the case and by the preferred level of spice from mild to hot. Pre-ordering is advised. Chef Marco takes a break from his busy kitchen to provide all the savory Hatch roasting details.

Nick Weber of Populaire Modern Bistro

Populaire, the much-anticipated restaurant from veteran chefs Ross Pangilinan and Nicholas Weber, opened its doors at South Coast Plaza on June 1. The two Patina Restaurant Group alums – both protégés of renowned restaurateur and Master Chef Joachim Splichal — have since forged their own respective culinary paths.”

“Pangilinan currently owns and operates several successful restaurants, including Terrace by Mix Mix at South Coast Plaza, Mix Mix Kitchen & Bar in Santa Ana (which earned a Michelin Bib Gourmand in 2019) and ReMix Kitchen & Bar in Long Beach. Weber most recently served as executive chef of 24 Carrots, one of OC’s most sought-after catering companies, along with previous executive chef roles at Catal Restaurant at Downtown Disney, Pinot Provence in Costa Mesa and The Cannery in Newport Beach.”

“Guests can anticipate savoring classic bistro staples with modern California flavors and twists, from Escargot Ebelskivers with Sauerkraut, Buttermilk and Parsley to a “Croque Madame” Air Waffle with Comte Crème, Parisian Ham and Quail Egg, along with Ratatouille with Egg Yolk, Aged White Cheddar, Gochugaru Chili, Olive Oil & Crostini, and Dungeness Crab Chawanmushi with Sea Urchin, Red Yuzu Kosho and Saffron Dashi. Entrée-wise, there’s Spanish Octopus with Koji Crème Fraiche, Cured Green Tomato & Hemp Seed Crumble – as well as Prime Bavette Steak with Sauce Au Poivre and Whipped Potatoes.”

Populaire is located at South Coast Plaza on Level 2, Saks Fifth Avenue wing.

Chef Nick Weber joins us.

Al Mancini of Neon Feast

When we last spoke with Las Vegas-based food and entertainment journalist Al Mancini he had just launched the ambitious Neon Feast dining app.

“Available now on app stores for both Apple and Android, Neon Feast solves the “where to eat” dilemma for both visitors and locals with listings curated by dozens of local and nationally prominent food & beverage experts, searchable through a unique combination of filters and capabilities.”

“In contrast to other crowdsourced restaurant review apps, the list of venues on Neon Feast is limited to only those that the experts recommend, currently approaching 500 eateries. The diverse all-star panel includes prominent local and national food writers, local chefs and foodies who were invited to share the restaurants they would recommend to friends and family (without compensation). Restaurants cannot “buy-in” to be included on the app, although premium features allow them to add reservation buttons, one-touch Uber calls and other elements. Some of the searchable filters and lists include cuisine types, neighborhoods, date night spots, late-night dining, breathtaking views, etc.”

Al Mancini is our guest to discuss Labor Day dining in Las Vegas and provide an update on the progress of Neon Feast.

Chef Andrew Gruel of Big Parm and the Calico Fish House

Our own Chef Andrew Gruel the Founder of Big Parm (New Jersey-style pizza), Two Birds and the soon to launch, full-service Calico Fish House (in Huntington Beach) provides another timely and informative Ask the Chef segment where Chef Andrew responds to listeners thoughtful inquiries.

When we think of sturgeon it’s best known as the source of caviar. Some of us have perhaps enjoyed smoked sturgeon in a Jewish Deli. Fresh sturgeon is a somewhat hidden delicacy. Chef Andrew shares the joys of sturgeon as a center-plate protein and its sustainability in a farm-raised system.

Podcasts

Segment One: Show Preview with Executive Producer & Co-Host Andy Harris
Segment Two: LA Weekly’s Food Editor, Michele Stueven on The Tam O’Shanter at 100 Part One
Segment Three: LA Weekly’s Food Editor, Michele Stueven on The Tam O’Shanter at 100 Part Two
Segment Four: Zapien’s Hatch Pepper Roast with Chef Marco Zapien of Zapien’s Salsa Grill, Pico Rivera
Segment Five: Populaire Modern Bistro at South Coast Plaza with Executive Chef Nicholas Weber Part One
Segment Six: Populaire Modern Bistro at South Coast Plaza with Executive Chef Nicholas Weber Part Two
Segment Seven: Al Mancini, Food & Entertainment Journalist, Las Vegas, and Creator of Neon Feast Dining App
Segment Eight: Chef Andrew Gruel (Co-Host) with “Ask the Chef”