Show 204, December 31, 2016: Show Preview with Andy Harris, Co-Host & Executive Producer

Happy Holidays and the happiest of Happy New Year’s to all our loyal listeners. Where did 2016 go? Thanks so much for making us part of your Saturday morning throughout the year. We have an over-stuffed year-end show for you.

Now a tempting preview of Saturday’s busting-out at the seams show and not, with profuse apologies, for dieters. If we’re successful we will always leave you incredibly hungry and thirsty. In our case that’s actually a pretty good thing…

Food tours are a great way of discovering the cuisine of a city. It’s even better when you can explore on foot. One of the area’s newest food walking tours is Beach City Food Tours offering a well-planned, highly informative and incredibly tasty Downtown Long Beach food and beverage tasting experience. We’ll meet proprietress Layla Ali-Ahmad.

The Union Square Hospitality Group in New York initiated a policy of “no tipping” (Hospitality Included) earlier last year. The gratuity is included in the menu pricing. The concept is an effort to resolve the inequality in the compensation of the Front of the House Staff versus the hard-working kitchen staff who are not tipped. The DirtytSexyHappiness Hospitality Group tried this in ARC and Restaurant Marin at SoCo in Costa Mesa. We’ll chat with proprietors Chef Noah and Marin Blom to see how this innovation has worked out in their properties.

We know award-winning food journalist Cathy Thomas as the former long-time Food Editor of The Orange County Register. She now has a new monthly, on-line feature in Orange Coast Magazine of a chef profile and accompanying cooking video recipe. We’ll catch up with her.

We conclude the year with one of our resident wine experts, Tristen Beamon, of Santa Ana’s Wine Exchange. Wine Exchange is also in the import and distribution sector with BW Direct. They specialize in finding great values in Bordeaux wines from this legendary grape growing region in Southwestern France considered the pinnacle of global wine areas.

The Ritz Prime Seafood launched late last year in Newport Beach. It was a bit of a misfire initially as long-time guests of the departed The Ritz in Newport Center (famous for elegant Continental dining) were expecting a reworking of that legendary establishment and this was, instead, an entirely new, contemporary concept. Now let’s meet the totally fresh, The Ritz Prime Seafood “2.0”. Partner Ben Sabourui, a hospitality veteran, joins us with the details of the revitalized restaurant.

Executive Chef 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. Chef Sherry is our guest.

Chef Andrew Gruel of the Slapfish Restaurant Group is our in-house hospitality industry expert. He’s now looking ahead at possible significant Restaurant Industry Trends for 2017. Breakfast, for instance, is hot. Also, what’s up with no cook menus and beer bars ?

All of this and lots more absolutely incredible deliciousness on Saturday’s show!

Play

December 31: Beach City Food Tours, DirtySexyHappiness. Cathy Thomas, Wine Exchange, Ritz Prime Seafood, Sherry Yard

Podcasts

Segment One: Show Preview with Andy Harris, Co-Host & Executive Producer
Segment Two: Layla Ali-Ahmad, Proprietress, Beach City Food Tours, Long Beach
Segment Three: Marin & Executive Chef Noah von Blom, DirtySexyHappiness Hospitality Group, Costa Mesa
Segment Four: Food Journalist and Author, Cathy Thomas
Segment Five: Tristen Beamon, Proprietor, Wine Exchange & BW Direct, Santa Ana
Segment Six: Ben Sabouri, Partner, The Ritz Prime Seafood, Newport Beach
Segment Seven: Executive Chef Sherry Yard, The Tuck Room Tavern
Segment Eight: Executive Chef & Founder Andrew Gruel, Slapfish Restaurant Group

Happy Holidays and the happiest of Happy New Year’s to all our loyal listeners. Where did 2016 go? Thanks for making us part of your Saturday morning this festive Holiday Weekend and throughout the year. We have an over-stuffed show for you.

Now a tempting preview of Saturday’s busting-out at the seams show and not, with profuse apologies, for dieters. If we’re successful we will always leave you incredibly hungry and thirsty. In our case that’s actually a pretty good thing…

Food tours are a great way of discovering the cuisine of a city. It’s even better when you can explore on foot. One of the area’s newest food walking tours is Beach City Food Tours offering a well-planned, highly informative and incredibly tasty Downtown Long Beach food and beverage tasting experience. We’ll meet proprietress Layla Ali-Ahmad.

The Union Square Hospitality Group in New York initiated a policy of “no tipping” (Hospitality Included) earlier last year. The gratuity is included in the menu pricing. The concept is an effort to resolve the inequality in the compensation of the Front of the House Staff versus the hard-working kitchen staff who are not tipped. The DirtytSexyHappiness Hospitality Group tried this in ARC and Restaurant Marin at SoCo in Costa Mesa. We’ll chat with proprietors Chef Noah and Marin Blom to see how this innovation has worked out in their properties.

We know award-winning food journalist Cathy Thomas as the former long-time Food Editor of The Orange County Register. She now has a new monthly, on-line feature in Orange Coast Magazine of a chef profile and accompanying cooking video recipe. We’ll catch up with her.

We conclude the year with one of our resident wine experts, Tristen Beamon, of Santa Ana’s Wine Exchange. Wine Exchange is also in the import and distribution sector with BW Direct. They specialize in finding great values in Bordeaux wines from this legendary grape growing region in Southwestern France considered the pinnacle of global wine areas.

The Ritz Prime Seafood launched late last year in Newport Beach. It was a bit of a misfire as long-time guests of the departed The Ritz in Newport Center (famous for elegant Continental dining) were expecting a reworking of that legendary establishment and this was, instead, an entirely new, contemporary concept. Now let’s meet the totally fresh, The Ritz Prime Seafood 2.0. Partner Ben Sabourui, a hospitality veteran, joins us with the details.

Chef 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. Chef Sherry is our guest.

Chef Andrew Gruel of the Slapfish Restaurant Group is our resident hospitality industry expert. He’ll be looking ahead at possible significant Restaurant Industry Trends for 2017. Breakfast, for instance, is hot. Also, what’s up with no cook menus and beer bars?

All of this and lots more absolutely incredible deliciousness on Saturday’s show!

Layla Ali AhmadFood tours are a great way of discovering the cuisine of a city. It’s even better when you can explore on foot. One of the area’s newest food walking tours is Beach City Food Tours offering a well-planned, highly informative and incredibly tasty Downtown Long Beach food and beverage tasting experience.

Beach City Food Tours has launched the first of its kind in Long Beach, a guided walking tour that offers residents and tourists alike the opportunity to taste and sip offerings from some of the city’s most popular eateries and food shops. Attendees experience Long Beach, a growing food lover’s city, through a unique sensory journey while learning about the city’s history, art and culture along the way. The tour is currently available for Downtown Long Beach, but will eventually expand to other parts of the city.

Founded by Long Beach resident Layla Ali-Ahmad, the idea was born from a mutual love of food and travel – and Long Beach, a city she proudly calls home.  “Our goal is to introduce the amazing food culture we have in Long Beach to both locals and travelers alike” says Ali-Ahmad. “Long Beach is becoming known for its great food shops and delicious restaurants, but many people are unsure where to venture first, or they simply want to try new things. Our tour is designed to give the food lover a unique and delicious view of the city, and we look forward to adding more of the unique neighborhoods to the tour options soon.”

We’ll meet proprietress Layla Ali-Ahmad.

Marin Howarth and Executive Chef Noah BlomThe (greatly respected and always trendsetting) Union Square Hospitality Group (Union Square Café, the Modern, North End Grill…) in New York initiated a policy of “no tipping” earlier last year. The gratuity is included in the menu pricing. The concept is an effort to resolve the inequality in the compensation of the Front of the House Staff versus the hard-working kitchen staff who are not tipped.

The DirtytSexyHappiness Hospitality Group tried this in ARC and Restaurant Marin at SoCo in Costa Mesa. We’ll chat with proprietors Chef Noah and Marin Blom to see how this innovation has worked out in their properties.

They are also about to open their 3rd concept at SoCo, The Guild Club. We’ll get a preview.

Cathy ThomasWe know award-winning food journalist Cathy Thomas as the former long-time Food Editor of The Orange County Register and the author of 3 well-received cookbooks. She now has a new monthly, on-line feature in Orange Coast Magazine of a chef profile and accompanying cooking video recipe. The feature with the video for December is “Making Scrumptious Salmon with Herb-Spiked Soffrito with Chef Michael Doctulero” (Waterman’s Harbor in Dana Point.)

She has also recently been a part of the EPCOT Food and Wine Festival in Orlando and journeyed to France.

Look for her helpful e-Newsletter, Cathy Thomas Cooks!

We’ll catch up with her.

Kyle Meyer and Tristen Beamon of Best Wines OnlineWe conclude the year with one of our resident wine experts, Tristen Beamon, of Santa Ana’s Wine Exchange. Wine Exchange is also in the import and distribution sector with BW Direct – Bordeaux and Beyond. They specialize in finding great values in Bordeaux wines from this legendary grape growing region in Southwestern France considered the pinnacle of global wine areas.

“Like Wine Exchange, BW Direct has the best prices, best selection, and best service. Our fantastic wines will wow your guests and increase your profits.”“Welcome to BW Direct, the wholesale arm of Wine Exchange.”

“We pride ourselves on the strong relationships Tristen, Kyle, Eddie and the entire team have formed over their collective 50+ years in the wine industry. These relationships have helped us secure some of the world’s best wines at the most competitive prices in the business. Our business model differs from other distributors:

  • We have a unique, and often exclusive, selection of wines at some of the lowest prices in the country.
  • We are proud to carry a wide selection of Chateau-direct Bordeaux inventory, as well as cutting edge selections from the Languedoc.
  • We don’t charge any broken case fees when orders are picked up from our Orange County showroom.
  • We encourage buyers to come shop our showroom, at their leisure, for a complete buying experience.
  • We have no “quota” obligations to our suppliers, allowing us to create a stress free and no pressure environment.
  • We love what we do and we’re here to help!”

Ben SabouriThe Ritz Prime Seafood launched late last year in Newport Beach. The $5 million update to the previous Chart House location was lavish.

It was a bit of a misfire as long-time guests of the departed The Ritz in Newport Center (famous for elegant Continental dining) were expecting a refreshening of that legendary and venerable establishment and this was actually an entirely new, contemporary concept. Oops…Now let’s meet the totally fresh The Ritz Prime Seafood 2.0.

“Located along Newport’s scenic Mariner’s Mile, The Ritz Prime Seafood offers a fine dining experience harbor side, with a globally influenced menu featuring sustainable fish and seafood flown in daily, as well as dry-aged steaks, chops and Jidori chicken. It’s a reconceived, all new and different incarnation of the past three-decade-old The Ritz. This chic, upscale restaurant has new culinary offerings and its own look, social buzz and vibe – already becoming a Southern California “modern legend” with its own distinctive personality.”

“Dinner is served nightly and highlighted by entrees, including from the Sea: Branzino with sunchoke, pistachio, couscous and sultana; Sea Scallop with cauliflower, pomegranate and hazelnut brown butter; and Alaskan Halibut with red bell pepper, eggplant puree and confit tomatoes. From the Land are Lamb Rack with zucchini mint puree and Israeli couscous; 16oz Tomahawk Steak with bone marrow butter, broccoli potato au gratin and marsala jus; Jidori Chicken; and other entrees.”

Partner Ben Sabourui, a hospitality veteran, joins us with the details.

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.

Sherry Yard is our guest.

Andrew and William GruelChef Andrew Gruel of the Slapfish Restaurant Group is our resident hospitality industry expert. He’ll be looking ahead at possible Restaurant Industry Trends for 2017. Breakfast, for instance, is hot. Also, what’s up with no cook menus and beer bars?

Chef Andrew opens the newest Slapfish in the Outlets at San Clemente in San Clemente next week. In later January look for his new concepts, Two Birds and Butterleaf, to debut in Trade in Irvine.

Podcasts

Segment One: Show Preview with Andy Harris, Co-Host & Executive Producer
Segment Two: Layla Ali-Ahmad, Proprietress, Beach City Food Tours, Long Beach
Segment Three: Marin & Executive Chef Noah von Blom, DirtySexyHappiness Hospitality Group, Costa Mesa
Segment Four: Food Journalist and Author, Cathy Thomas
Segment Five: Tristen Beamon, Proprietor, Wine Exchange & BW Direct, Santa Ana
Segment Six: Ben Sabouri, Partner, The Ritz Prime Seafood, Newport Beach
Segment Seven: Executive Chef Sherry Yard, The Tuck Room Tavern
Segment Eight: Executive Chef & Founder Andrew Gruel, Slapfish Restaurant Group

Show 165, March 26, 2016: Show Preview with Executive Producer & Co-Host Andy Harris

Andrew Gruel at the AM830 KLAA StudiosChef 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.

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 hungry and thirsty. In our case that’s actually a good thing…

When partners Chef Michael CimarustiCraig 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 wines. Does this have any real legal definition or is it just a catchy marketing term? You’ll be 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 intriguing differences. It’s always evolving based on patron feedback. 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. 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!

Play

Show 165, March 26, 2016: 2nd Annual SOCO Uncorked

SOCO Uncorked 2015The 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.

The charitable beneficiary is the Project Hope Alliance.

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.

Play

March 26: Cape Seafood, SOCO Uncorked, PUBlic 74, Wine Exchange, 4th Street Market, Smog City Brewing, Mad Hungry Woman

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!

Ted BassettiWhen 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.

SOCO Uncorked 2015The 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 MariaPueblo, 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.

Gerry KentPUBlic 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.

Kyle Meyer of Wine ExchangeIt’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.

Ryan ChaseThe 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.

Laurie PorterSmog 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.”

Anita Lau of Mad Hungry WomanOur 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

Show 116, April 4, 2015: SOCO Uncorked 2015, Costa Mesa

SOCO Uncorked 2015The inaugural SOCO Uncorked 2015 is a delightfully indulgent food and wine pairing experience set for Thursday, April 16th from 6 to 8:00 p.m. on the grounds at SOCO in Costa Mesa. The charitable beneficiary is the Project Hope Alliance. The premium wine pairings representing over 30 producers are curated by LCA Wine’s own sommelier, Nancy Milby who is our guest.

The event is set in the open courtyard of the SOCO Collection. Guests (regular and VIP tickets available) will indulge in delicious small bites from award-winning SOCO restaurants, hand-crafted wine from over 30 different producers and live music.

Participating SOCO/OC Mix tenants: LCA Wine, ST Patisserie, Bistro Papillote, Pueblo, Taco Maria (one of Food & Wine’s Best New Chefs (Carlos Salgado) 2015), ARC, We Olive, The Cheese Shop, Portola Coffee, The Mixing Glass, Greenleaf Gourmet Chopshop, Surfas Culinary District, 24 Carrots Catering + Events, The Iron Press, Shuck Oyster Bar and Savory Spice Shop.

The VIP experience includes a choice of one, of two, pre-events. Master Sommelier Peter Neptune will be conducting a seminar “Exploring Varietal Typicity” and ARC’s Chef Noah Blom will be presenting a 3-course cooking demo at Surfas Culinary District.

Play

Show 97, November 15, 2014: Show Preview with Guest Host Noah Blom

Chef Noah Blom, the executive chef and partner of ARC Restaurant Food & Libation and chef/partner in Shuck Oyster Bar, is this week’s guest host. Now a preview of today’s full show…

In his formative years Chef Noah worked in some incredible restaurants including Restaurant Daniel in Manhattan. He also opened restaurants for Laurent Tourendel. In Orange County, before he started ARC, he was part of the culinary team at Mesa. With the high pressure Thanksgiving Holiday ahead he has some great practical tips to make your Thanksgiving less stressful and more delicious.

Rick Rodgers is an award-winning cookbook author and cooking teacher and the accomplished writer of more than forty cookbooks on subjects ranging from baking to grilling, and more. Rodgers often works behind the scenes as a recipe tester, co-author, and valued consultant on cookbooks by other authors.

Just in time for the Holidays is The Big Book of Sides – More than 450 Recipes for the Best Vegetables, Grains, Salads, Breads, Sauces and More. What’s the Thanksgiving feast without the assortment of tasty sides? Rick gives the humble side dish its due, elevating it to its proper, important place on the menu – front and center.

You know food historian Simon Majumdar as the no-nonsense judge on Food Network’s hit series, “Cutthroat Kitchen” with Alton Brown.  Majumdar’s new food series, “EAT: The Story of Food” launches Nov. 21st on National Geographic Channel. The show examines how food impacts societies throughout history.

The Ducks are back on the ice at Honda Center so it’s a good time to revisit Executive Chef Jo-Jo Doyle and see what is new in cravable edibles for the season. Chef Jo-Jo even has a new, full-service restaurant, Standing ‘O’ in his domain . What’s tending in various outlets for hearty appetites is the Hot Brown, the New Orleans Muffuletta, and the One Pound Meatball over Penne Pasta.

Susan Feniger is the co-executive chef and co-owner (along with Mary Sue Milliken) of the popular and critically acclaimed Border Grill restaurants and Truck serving modern Mexican food in Las Vegas, Santa Monica and Downtown Los Angeles. A second Border Grill location in Las Vegas is newly opened at The Forum Shops at Caesars (also the home of the pioneering Spago Las Vegas.)

One of the already talked about attractions of the new Border Grill Las Vegas is the ceviche & oyster bar. “We’re excited to offer a variety of fresh, sustainable seafood from our new ceviche and oyster bar, inspired by the flavors from our first trip to Veracruz where we tasted the most incredible ceviche,” says Susan Feniger.

Away from the Border Grill empire Feniger is also the principal of Mud Hen Tavern in Los Angeles.

At last a chance to chat with Chef Noah about ARC which is just under two-years old. After being open for all of six weeks, ARC was referred to as one of the “most important restaurants to open in America this decade” by respected food and travel journalist, Brad A. Johnson of The Orange County Register. Johnson is the recipient of a prestigious James Beard Award for excellence in food writing. Also in its first year ARC was honored with the Golden Foodie Award for Best New Restaurant.

All of this and lots more absolutely incredible deliciousness on Saturday’s show!

Play

Show 97, November 15, 2014: Thanksgiving Cooking Tips with Chef Noah Blom

Marin Howarth and Executive Chef Noah BlomIn his formative years Chef Noah worked in some incredible restaurants including Restaurant Daniel in Manhattan. He also opened restaurants for Laurent Tourendel. In Orange County, before he started ARC, he was part of the culinary team at Mesa.

With the high pressure Thanksgiving Holiday ahead he has some great practical tips to make your Thanksgiving less stressful and more delicious. Chef Noah talks about selecting the bird and various proven cooking techniques. He also explains what a Heritage Turkey is. What should you do with the cranberries? Chef Noah has the answer there, too.

Chef Noah’s wife and partner, Marin Howarth, runs the front-of-the house at ARC.

Thanksgiving is one of only three days in the year ARC is closed. Chef Noah and Marin host a private Thanksgiving meal in the restaurant for their staff and extended ARC family.

Play

Show 97, November 15, 2014: Chef Noah Blom, ARC Restaurant Food & Libations and Shuck Oyster Bar

Noah BlomFinally a chance to chat with Chef Noah about ARC which is just under two-years old. Their provocative tagline is : “Dirty. Sexy. Happiness.”

After being open for all of six weeks, ARC was referred to as one of the “most important restaurants to open in America this decade” by respected food and travel journalist, Brad A. Johnson of The Orange County Register. He is the recipient of a prestigious James Beard Award for excellence in food writing.

Earlier in the year the OC Register Magazine (February 4th) awarded Chef Noah the accolade of “Chef of the Year”

“ARC’s culinary focus is on flame, flavor and finesse – every item is crafted over an open fire in a kitchen where there is nowhere to hide,” explained Noah Blom. “Our goal is to embrace the lost love of simplicity, while satiating the guest with classic dishes that focus on fresh, farmed and vibrant ingredients.”

“Our libations recall a simpler era when the sip replaced the slurp,” revealed Managing Partner Marin Howarth. “Our Bar Chef is focused on a classically crafted atmosphere that echoes our kitchen with a scratch bar where bitters, infusions, syrups and sodas are made in-house.”

Play

November 15: Noah Blom, Rick Rodgers, Simon Majumdar, Jo-Jo Doyle, Susan Feniger

Podcasts

Segment One: Show Preview with Guest Host Noah Blom
Segment Two: Thanksgiving Cooking Tips with Chef Noah Blom
Segment Three: Rick Rodgers, cookbook author and culinary instructor
Segment Four: Simon Majumdar Part One
Segment Five: Simon Majumdar Part Two
Segment Six: Executive Chef Jo-Jo Doyle, Honda Center
Segment Seven: Susan Feniger, Border Grill and Mud Hen Tavern
Segment Eight: Chef Noah Blom, ARC Restaurant Food & Libations and Shuck Oyster Bar

Chef Noah Blom, the executive chef and partner of ARC Restaurant Food & Libation, is this week’s guest host. Now a preview of today’s full show…

In his formative years Chef Noah worked in some incredible restaurants including Restaurant Daniel in Manhattan. He also opened restaurants for Laurent Tourendel. In Orange County, before he started ARC, he was part of the culinary team at Mesa. With the high pressure Thanksgiving Holiday ahead he has some great practical tips to make your Thanksgiving less stressful and more delicious.

Rick Rodgers is an award-winning cookbook author and cooking teacher and the accomplished writer of more than forty cookbooks on subjects ranging from baking to grilling, and more. Rodgers often works behind the scenes as a recipe tester, co-author, and valued consultant on cookbooks by other authors.

Just in time for the Holidays is The Big Book Of Sides – More than 450 Recipes for the Best Vegetables, Grains, Salads, Breads, Sauces and More. What’s the Thanksgiving feast without the assortment of tasty sides? Rick gives the humble side dish its due, elevating it to its proper, important place on the menu – front and center.

You know food historian Simon Majumdar as the no-nonsense judge on Food Network’s hit series, “Cutthroat Kitchen” with Alton Brown. Majumdar’s new food series, “EAT : The Story of Food” launches soon on National Geographic Channel. The show examines how food impacts societies throughout history.

The Ducks are back on the ice at Honda Center so it’s a good time to revisit Executive Chef Jo-Jo Doyle and see what is new in cravable edibles for the season. Chef Jo-Jo even has a new, full-service restaurant, Standing ‘O’ in his domain. What’s tending in various outlets for hearty appetites is the Hot Brown, the New Orleans Muffuletta, and the One Pound Meatball over Penne Pasta.

Susan Feniger is the co-executive chef and co-owner of the popular and critically acclaimed Border Grill restaurants and Truck serving modern Mexican food in Las Vegas, Santa Monica and Downtown Los Angeles.A second Border Grill location in Las Vegas is newly opened at The Forum Shops at Caesars (also the home of the pioneering Spago Las Vegas.)

One of the already talked about attractions of the new Border Grill Las Vegas is the ceviche bar. “We’re excited to offer a variety of fresh, sustainable seafood from our new ceviche and oyster bar, inspired by the flavors from our first trip to Veracruz where we tasted the most incredible ceviche,” says Susan Feniger.

Away from the Border Grill empire Feniger is also the principal of Mud Hen Tavern in Los Angeles.

At last a chance to chat with Chef Noah about ARC which is just under two-years old. After being open for all of six weeks, ARC was referred to as one of the “most important restaurants to open in America this decade” by respected food and travel journalist, Brad A. Johnson of The Orange County Register. He is the recipient of a prestigious James Beard Award for excellence in food writing.

All of this and lots more absolutely incredible deliciousness on Saturday’s show!

Marin Howarth and Executive Chef Noah BlomIn his formative years Chef Noah worked in some incredible restaurants including Restaurant Daniel in Manhattan. He also opened restaurants for Laurent Tourendel. In Orange County, before he started ARC, he was part of the culinary team at Mesa. With the high pressure Thanksgiving Holiday ahead he has some great practical tips to make your Thanksgiving less stressful and more delicious.

Chef Noah’s wife and partner, Marin Howarth, runs the front-of-the house at ARC.

Rick RodgersRick Rodgers is an award-winning cookbook author and cooking teacher and the accomplished writer of more than forty cookbooks on subjects ranging from baking to grilling, and more. Rodgers often works behind the scenes as a recipe tester, co-author, and valued consultant on cookbooks by other authors, including Sarabeth Levine of Sarabeth’s Bakery

Rodgers has also penned corporate cookbooks for well-known clients such as Kingsford Charcoal and Sur La Table, as well as many titles for Williams-Sonoma.

Just in time for the Holidays is The Big Book of Sides – More than 450 Recipes for the Best Vegetables, Grains, Salads, Breads, Sauces and More. What’s the Thanksgiving feast without the assortment of tasty sides ? Side dishes make the meal. Rick gives the humble side dish its due, elevating it to its proper, important place on the menu – front and center.

“With 32 color photos, main course pairings for every recipe and a guide to the best cooking methods, The Big Book of Sides provides answers to the age-old question of what to serve with what, with side dishes for all seasons, celebrations, occasions and even everyday weeknight meals.”

Simon MajumdarYou know food historian Simon Majumdar as the no-nonsense judge on Food Network’s hit series, “Cutthroat Kitchen” with Alton Brown. Majumdar’s new food series, “EAT: The Story of Food” launches soon on National Geographic Channel. The show examines how food impacts societies throughout history.

“This is a wonderful way to look at the world because it’s so universal.” Majumdar said. “As I’ve travelled around the world I’ve seen how much food impacts every society and every period in history, and how much it impacts the world we live in today”

“Traveling around the United States over the past year, I saw that it’s a country that finds lots of ways to argue with each other – over religion, guns, politics, you name it. But once you have a meal with someone in their home, it becomes a different equation. I always say it’s hard to have an argument with someone when you have a mouthful of ribs. I think if we all are together, we’d probably have a better society.”

Majumdar is the author of “Eat My Globe” and “Eating For Brittan.” His new book, “Fed White and Blue,” is scheduled for release in 2015.

It’s just been announced that Simon Majumdar will be the new master of ceremonies for the 2015 Golden Foodie Awards at the Fairmont Newport Beach hotel on September 27, 2015.

“For far too long, Orange County has been the neglected middle child of the Southern California food world. Now, however, it has emerged from the shadow of its larger siblings, Los Angeles and San Diego to be recognized for the variety and quality of its vibrant dining scene, and the energy, enthusiasm and skill of those who work in its many restaurants and bars,” Majumdar says.”

Jo Jo DoyleThe Ducks are back on the ice at Honda Center so it’s a good time to revisit Executive Chef Jo-Jo Doyle and see what is new in cravable edibles for the season. Chef Jo-Jo even has a new, full-service restaurant, Standing ‘O’ in his growing domain .

What’s tending in various outlets for hearty appetites is the Hot Brown, the New Orleans Muffuletta, and the One Pound Meatball over Penne Pasta.

An eagerly anticipated (and long in the works) Wahoo’s Fish Taco outlet is also new for the season.

As of July 2013 Honda Center (unusually) took its food and beverage operations in-house. This is a direction that only a very small number of arenas have taken on.

Chef Doyle assisted with the development of the division including menus, procedures and culture. Bringing with him over 15 years of experience, Chef Doyle is responsible for managing all food and beverage offerings at Honda Center. Prior to Honda Center he served as Executive Chef at the legendary Churchill Downs.

Susan Feniger of Mud Hen TavernSusan Feniger is the co-executive chef and co-owner of the popular and critically acclaimed Border Grill restaurants and Truck serving modern Mexican food in Las Vegas, Santa Monica and Downtown Los Angeles.

A second Border Grill location in Las Vegas is newly opened at The Forum Shops at Caesars (also the home of the pioneering Spago Las Vegas.)

One of the already talked about attractions of the new Border Grill Las Vegas is the ceviche bar. “We’re excited to offer a variety of fresh, sustainable seafood from our new ceviche and oyster bar, inspired by the flavors from our first trip to Veracruz where we tasted the most incredible ceviche,” says Susan Feniger.

Away from the Border Grill empire Feniger is also the principal of Mud Hen Tavern in Los Angeles.

Susan and her business partner, Mary Sue Milliken, were early pioneers of Food Network with the long-running series, “Too Hot Tamales.” They have also authored five cookbooks including Cooking with Too Hot Tamales. Active members of the community, both play leading roles in Share Our Strength and the Scleroderma Research Foundation.

Noah BlomFinally a chance to chat with Chef Noah about ARC which is just under two-years old. Their provocative tagline is : “Dirty. Sexy. Happiness.”

After being open for all of six weeks, ARC was referred to as one of the “most important restaurants to open in America this decade” by respected food and travel journalist, Brad A. Johnson of The Orange County Register. He is the recipient of a prestigious James Beard Award for excellence in food writing.

Earlier in the year the OC Register Magazine (February 4th) awarded Chef Noah the accolade of “Chef of the Year”

“ARC’s culinary focus is on flame, flavor and finesse – every item is crafted over an open fire in a kitchen where there is nowhere to hide,” explained Noah Blom. “Our goal is to embrace the lost love of simplicity, while satiating the guest with classic dishes that focus on fresh, farmed and vibrant ingredients.”

Podcasts

Segment One: Show Preview with Guest Host Noah Blom
Segment Two: Thanksgiving Cooking Tips with Chef Noah Blom
Segment Three: Rick Rodgers, cookbook author and culinary instructor
Segment Four: Simon Majumdar Part One
Segment Five: Simon Majumdar Part Two
Segment Six: Executive Chef Jo-Jo Doyle, Honda Center
Segment Seven: Susan Feniger, Border Grill and Mud Hen Tavern
Segment Eight: Chef Noah Blom, ARC Restaurant Food & Libations and Shuck Oyster Bar