Show 402, December 5, 2020: Show Preview with Executive Producer & Co-Host Andy Harris

Time for a generous serving of Holiday Cheer. …We’re previewing the show with Executive Producer & Co-Host Andy Harris.

“Dubbed “The Stir-Fry Guru” by the New York Times, Grace Young has devoted her career to celebrating wok cookery through her cookbooks and videos. On March 15, 2020, she began Coronavirus: Chinatown Stories, an oral history project with videographer Dan Ahn, in collaboration with Poster House, documenting the stories of how Manhattan’s Chinatown has been impacted by COVID-19. The Smithsonian National Museum of American History featured Coronavirus: Chinatown Stories in their 2020 Youth Summit for middle and high school students as an exemplar of how one person is addressing the challenging question of how we choose to strengthen a community in the middle of a pandemic.” Grace Young, a multiple James Beard Award recipient, joins us.

We’re delighted to welcome back accomplished food editor, recipe creator and food stylist, Tara Bench, discussing Holiday cooking.Tara Bench (aka “Tara Teaspoon”) has spent more than twenty years in the food publishing industry creating recipes and articles, and food styling for various magazines, books, television, and advertising.  Working as a food editor at Martha Stewart Living, and as the food and entertaining director of Ladies’ Home Journal, she knows how to write recipes for beginners as well as real foodies. Her philosophy is that anyone can cook and enjoy their time in the kitchen, and in her first cookbook, Live Life Deliciously – Recipes for Busy Weekdays & Leisurely Weekends, she proves it.” We’re back in the kitchen cooking with Tara Bench.

Connie and Ted’s in West Hollywood is inspired by the real Connie & Ted (the grandparents of Chef & Proprietor Michael Cimarusti,) their love for family, and the good times they spent together fishing off the shores of New England. At Connie and Ted’s you’ll find simply prepared fish and shellfish, inspired by the classic clam shacks, oyster bars, and fish houses, that dot the New England Seaboard and the West Coast. General Manager Matthew DeMarte has been there since the beginning. We’ll reel him in to explain how Connie & Ted’s is now hospitably serving their guests with takeaway.

Rob Lewis is the proprietor of both Lewis Station Winery and Stable Rock Winery & Distillery in Wisconsin. He started as an accomplished  home winemaker. “Lewis Station Winery is one of Wisconsin’s unique premium urban wineries in a re-purposed gas station. They specialize in small-batch, hand crafted premium award-winning wines using a low sulfite, natural approach to wine making.  “Stable Rock Winery & Distillery is a brand new winery & distillery located in a historic stable, on the banks of the Rock River in Jefferson, Wisconsin. Stable Rock has several German influences with it’s wines and food all while guests sit at authentic German Beer Garden tables. Winemaker Rob Lewis joins us to pull the cork on the specifics of home winemaking.

“Those who want to support small businesses and get great, high-quality artisan-made food to take home, will enjoy the continuing Artisan Pop-Up, every Friday from 8 a.m. to 4 p.m. at OC Baking Company (1960 N. Glassell St., Orange, CA 92865). Guests can pick up with the convenience of one-stop shopping delicious fresh-baked breads from OC Baking Company; heart-warming curries from ADYA; and croissants, pastries and quiche from Crema Artisan Bakery. Other gourmet food items available, too, from local, artisan small purveyors. Artisans and offerings vary every Friday.” Many of the purveyors are cash only. Be prepared.

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 regularly updating us on the impact of the Covid-19 crisis in the hospitality field and what we, as diners, can do to support the very survival of restaurants which is a genuine (and growing) concern. New restrictions for restaurants are now in effect for all of Southern California as we approach the all-important Holiday dining season. Our thoughts now turn to festive Holiday entertaining at home. Chef Andrew presented his recipe for Lobster Pot Pie (guaranteed comfort food) on the Hallmark Channel’s “Home & Family” show this week. We’ll “Ask the Chef.”

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

Play

Show 402, December 5, 2020: Baker Dean Kim of OC Baking Co. and Chef Shachi Mehra of ADYA

Dean Kim of the OC Baking Company“Those who want to support small businesses and get great, high-quality artisan-made food to take home, will enjoy the continuing Artisan Pop-Up, every Friday from 8 a.m. to 4 p.m. at OC Baking Company (1960 N. Glassell St., Orange, CA 92865). Guests can pick up with the convenience of one-stop shopping delicious fresh-baked breads from OC Baking Company; heart-warming curries from ADYA; and croissants, pastries and quiche from Crema Artisan Bakery. Other gourmet food items available, too, from local, artisan small purveyors. Artisans and offerings vary every Friday.” Most purveyors accept cash only. Please be prepared.

As of Wednesday, December 16th the ongoing Artisan Foods Pop-Up at OC Baking Co. will expand to both Wednesdays and Saturdays.

Play

December 5: Grace Young, Tara Teaspoon, Connie & Ted’s, Lewis Station Winery, OC Baking Company

Podcasts

Segment One: Show Preview with Executive Producer & Co-Host Andy Harris
Segment Two: Grace Young, James Beard Award-winning Author with “Coronavirus: Chinatown Stories” Part One
Segment Three: Grace Young, James Beard Award-winning Author with “Coronavirus: Chinatown Stories” Part Two
Segment Four: Tara Bench – Food Editor, Recipe Developer and Food Stylist with Live Life Deliciously
Segment Five: Matthew DeMarte, General Manager, Connie & Ted’s, West Hollywood
Segment Six: Rob Lewis, Proprietor, Lewis Station Winery and Stable Rock Winery & Distillery, Wisconsin
Segment Seven: Baker Dean Kim of OC Baking Co. and Chef Shachi Mehra of ADYA
Segment Eight: Co-Host Chef Andrew Gruel of the Slapfish Restaurant Group with “Ask the Chef”

Time for a generous serving of Holiday Cheer. …We’re previewing the show with Executive Producer & Co-Host Andy Harris.

“Dubbed “The Stir-Fry Guru” by the New York Times, Grace Young has devoted her career to celebrating wok cookery through her cookbooks and videos. On March 15, 2020, she began Coronavirus: Chinatown Stories, an oral history project with videographer Dan Ahn, in collaboration with Poster House, documenting the stories of how Manhattan’s Chinatown has been impacted by COVID-19. The Smithsonian National Museum of American History featured Coronavirus: Chinatown Stories in their 2020 Youth Summit for middle and high school students as an exemplar of how one person is addressing the challenging question of how we choose to strengthen a community in the middle of a pandemic.” Grace Young, a James Beard Award recipient, joins us.

We’re delighted to welcome back food editor and recipe creator, Tara Bench, discussing Holiday cooking. “Tara Bench (aka “Tara Teaspoon”) has spent more than twenty years in the food publishing industry creating recipes and articles, and food styling for various magazines, books, television, and advertising.  Working as a food editor at Martha Stewart Living, and as the food and entertaining director of Ladies’ Home Journal, she knows how to write recipes for beginners as well as real foodies. Her philosophy is that anyone can cook and enjoy their time in the kitchen, and in her first cookbook, Live Life Deliciously – Recipes for Busy Weekdays & Leisurely Weekends, she proves it.” We’re back in the kitchen cooking with Tara Bench.

Connie and Ted’s in West Hollywood is inspired by the real Connie & Ted (the grandparents of Chef Michael Cimarusti,) their love for family, and the good times they spent together fishing off the shores of New England. At Connie and Ted’s you’ll find simply prepared fish and shellfish, inspired by the classic clam shacks, oyster bars, and fish houses, that dot the New England Seaboard and the West Coast. General Manager Matthew DeMarte has been there since the beginning. We’ll reel him in to explain how Connie & Ted’s is still hospitably serving their guests with takeaway.

Rob Lewis is the proprietor of both Lewis Station Winery and Stable Rock Winery & Distillery in Wisconsin. He started as an accomplished home winemaker. “Lewis Station Winery is one of Wisconsin’s unique premium urban wineries in a re-purposed gas station. They specialize in small-batch, hand crafted premium award-winning wines using a low sulfite, natural approach to wine making.  “Stable Rock Winery & Distillery is a brand new winery & distillery located in a historic stable, on the banks of the Rock River in Jefferson, Wisconsin. Stable Rock has several German influences with it’s wines and food all while guests sit at authentic German Beer Garden tables. Winemaker Rob Lewis joins us to pull the cork on the specifics of home winemaking.

“Those who want to support small businesses and get great, high-quality artisan-made food to take home, will enjoy the continuing Artisan Pop-Up, every Friday from 8 a.m. to 4 p.m. at OC Baking Company (1960 N. Glassell St., Orange, CA 92865). Guests can pick up with the convenience of one-stop shopping delicious fresh-baked breads from OC Baking Company; heart-warming curries from ADYA; and croissants, pastries and quiche from Crema Artisan Bakery. Other gourmet food items available, too, from local, artisan small purveyors. Artisans and offerings vary every Friday.” Cash only.

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 regularly updating us on the impact of the Covid-19 crisis in the hospitality field and what we, as diners, can do to support the very survival of restaurants which is a genuine (and growing) concern. Our thoughts now turn to festive Holiday entertaining. What’s better on than a Lobster Pot Pie? We’ll “Ask the Chef.”

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

Stir Fry Queen Grace Young“Dubbed “The Stir-Fry Guru” by the New York Times, Grace Young has devoted her career to celebrating wok cookery through her cookbooks and videos. On March 15, 2020, she began Coronavirus: Chinatown Stories, an oral history project with videographer Dan Ahn, in collaboration with Poster House, documenting the stories of how Manhattan’s Chinatown has been impacted by COVID-19. The Smithsonian National Museum of American History featured Coronavirus: Chinatown Stories in their 2020 Youth Summit for middle and high school students as an exemplar of how one person is addressing the challenging question of how we choose to strengthen a community in the middle of a pandemic.”

Grace Young has partnered with the James Beard Foundation on an Instagram campaign to support Chinese restaurants all across the country. All independent restaurants are in danger of closing, and Chinese Americans have faced additional hardship as racism connected to COVID-19 rhetoric has threatened businesses even further.

“Help spread the word that Chinese restaurants are integral to America’s food culture and need our support now.”

How to participate:

  • Post a photo of your favorite dish from your local Chinese restaurant (takeout or dine-in) on Instagram with the hashtag #SaveChineseRestaurants and nominate your friends and followers to do the same.
  • Tag @beardfoundation and The James Beard Foundation will repost some of their favorites.

“In New York and San Francisco’s Chinatowns, the pandemic wiped out a steady customer base of both tourism and walk-in traffic from office workers. Now facing back rent and mounting bills, and with the onset of cold weather and limited indoor dining, barely surviving establishments are hanging on by sheer grit. We urgently need the #SaveChineseRestaurants campaign, launched together with the James Beard Foundation, which asks each of us—including family and friends—to support these restaurants just by showing up, either for takeout or dining in. This is a crisis and without steady patronage, these businesses will not survive. I truly believe if we all pitch in we can save these eateries and treasured ethnic neighborhoods everywhere.” — Grace Young

Grace is on a mission to spread the word that Chinese restaurants are integral to America’s food culture and need our support right now. She is our guest.

Tara BenchWe’re delighted to welcome back food editor and recipe creator Tara Bench discussing Holiday cooking. “Tara Bench (aka “Tara Teaspoon”) has spent more than twenty years in the food publishing industry creating recipes and articles, and food styling for various magazines, books, television, and advertising.  Working as a food editor at Martha Stewart Living, and as the food and entertaining director of Ladies’ Home Journal, she knows how to write recipes for beginners as well as real foodies. Her philosophy is that anyone can cook and enjoy their time in the kitchen, and in her first cookbook, Live Life Deliciously – Recipes for Busy Weekdays & Leisurely Weekends, she proves it.”

“Whether you’re a casual cook or a die-hard, classically-trained chef, you’ll have complete success on each and every recipe. She sets you up with flavor descriptions and tips and tricks (including an entire section on kitchen equipment, her favorite tools, and why they are so important).”

“Each chapter is from the heart and inspired by Tara’s family heritage and experiences eating at the best restaurants and tastiest dives in New York City. Create wonderful memories through food you can share with the people who love and inspire you.”

Tara will share some of her Holiday favorite recipes that are enjoyed by her own Family. You’ll be tempted with Mandarin and Prosciutto Crostini, and Moroccan Kebabs with Chermoula Sauce.

We’re happily back in the kitchen with Tara Bench.

Matthew de Marte wearing a mask at Connie and Ted'sConnie and Ted’s in West Hollywood is inspired by the real Connie & Ted (the grandparents of Chef Michael Cimarusti,) their love for family, and the good times they spent together fishing off the shores of New England. At Connie and Ted’s you’ll find simply prepared fish and shellfish, inspired by the classic clam shacks, oyster bars, and fish houses, that dot the New England Seaboard and the West Coast.

General Manager Matthew DeMarte has been there since the beginning. We reel him in to explain how Connie & Ted’s is still hospitably serving their guests with takeaway.

Rob Lewis of Lewis Station WineryRob Lewis is the proprietor of both Lewis Station Winery and Stable Rock Winery & Distillery in Wisconsin. He started as an accomplished home winemaker.

“Lewis Station Winery is one of Wisconsin’s unique premium urban wineries in a re-purposed gas station. They specialize in small-batch, hand crafted premium award-winning wines using a low sulfite, natural approach to wine making. Lewis Station also have a large variety of Wisconsin craft beers and an appealing bistro style food menu. They offer “tasting flights” to enjoy the wines of Wisconsin’s First Certified Craft Winery.”

Stable Rock Winery & Distillery is a brand new winery & distillery located in a historic stable, on the banks of the Rock River in Jefferson, Wisconsin. Considering Jefferson’s rich German history, Stable Rock has several German influences with it’s wines and food all while guests sit at authentic German Beer Garden tables and benches obtained directly from Munich, Germany.”

All of Stable Rock’s unique wines and spirits are bottled on site.

Winemaker Rob Lewis joins us to pull the cork on the intriguing specifics of home winemaking.

Dean Kim of the OC Baking Company“Those who want to support small businesses and get great, high-quality artisan-made food to take home, will enjoy the continuing Artisan Pop-Up, every Friday from 8 a.m. to 4 p.m. at OC Baking Company (1960 N. Glassell St., Orange, CA 92865). Guests can pick up with the convenience of one-stop shopping delicious fresh-baked breads from OC Baking Company; heart-warming curries from ADYA; and croissants, pastries and quiche from Crema Artisan Bakery. Other gourmet food items available, too, from local, artisan small purveyors. Artisans and offerings vary every Friday.” Cash only.

Chef Andrew Gruel of the Slapfish Restaurant GroupOur own Chef Andrew Gruel of the Slapfish Restaurant Group provides another timely and informative “Ask the Chef” segment where Chef Andrew responds to listeners thoughtful inquiries. Chef Andrew is regularly updating us on the impact of the Covid-19 crisis in the hospitality field and what we, as diners, can do to support the very survival of restaurants which is a genuine (and growing) concern.

Our thoughts now turn to festive Holiday entertaining at home. Chef Andrew presented his recipe for Lobster Pot Pie (guaranteed comfort food) on the Hallmark Channel’s “Home & Family” show this week. We’ll “Ask the Chef.”

Podcasts

Segment One: Show Preview with Executive Producer & Co-Host Andy Harris
Segment Two: Grace Young, James Beard Award-winning Author with “Coronavirus: Chinatown Stories” Part One
Segment Three: Grace Young, James Beard Award-winning Author with “Coronavirus: Chinatown Stories” Part Two
Segment Four: Tara Bench – Food Editor, Recipe Developer and Food Stylist with Live Life Deliciously
Segment Five: Matthew DeMarte, General Manager, Connie & Ted’s, West Hollywood
Segment Six: Rob Lewis, Proprietor, Lewis Station Winery and Stable Rock Winery & Distillery, Wisconsin
Segment Seven: Baker Dean Kim of OC Baking Co. and Chef Shachi Mehra of ADYA
Segment Eight: Co-Host Chef Andrew Gruel of the Slapfish Restaurant Group with “Ask the Chef”

Show 367, April 4, 2020: Dean Kim of OC Baking Co. & Chef Dee Nguyen of Break of Dawn

Dean Kim of OC Baking CompanyThose who want to support small businesses and get great, high-quality artisan-made food to take home, will enjoy an Artisan Pop-Up, every weekday from 8 a.m. to 2 p.m. and 5 p.m. to 8 p.m. at OC Baking Company (1960 N. Glassell St., Orange, CA 92865).

Guests can pick up delicious fresh-baked breads from OC Baking Company; heart-warming curries from ADYA; wholesome stews from Break of Dawn; croissants, pastries and quiche from Crema Artisan Bakery ; hot sauce and dressings from Sessions; and Italian family meals from BELLO by Sandro Nardone. Artisans and offerings vary daily.

Master Baker Dean Kim of OC Baking Co.is with us along with Chef Dee Nguyen of Break of Dawn providing all the well-proofed details.

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Show 367, April 4, 2020: Chef Dee Nguyen of Break of Dawn & Dean Kim of OC Baking Co. – Feeding Healthcare Workers

Dee Nguyen of Break of DawnA group of community-spirited, local chefs is offering those on the front line at local Urgent Care and Emergency Rooms a free meal to take to their family. As their way of showing appreciation,

Break of Dawn Chef / Owner Dee Nguyen, OC Baking Company Baker / Owner Dean Kim, and Crema Artisan Cafe Baker / Owner Tarit Tanjasiri will offer these local heroes the opportunity to pick up home-made chicken noodle soup, a loaf of fresh-baked bread, and a decadent gourmet cookie. Also involved in this act of generosity to acknowledge the hard work and long hours put in by our local healthcare workers, are Glenn Tanaka of Tanaka Farms and Anne Cutner of Solutions for Urban Agriculture, who have donated their fresh produce for the chicken noodle soup.

Pickup for local Healthcare Workers is available Monday through Friday, 8 a.m. to 2 p.m. and 5 p.m to 8 p.m. at OC Baking Company, 1960 N. Glassell St., Orange, CA 92865

This team has already made deliveries to local care centers and are attempting to make their meals available to more who may not have time to pick up food or make meals after long shifts. Those interested in assisting in feeding local healthcare workers who are keeping our community safe, may contact Dee Nguyen. Any assistance will be graciously accepted, from hands-on kitchen assistance, to product and monetary donations.

Chef Dee takes a break from the simmering soup caldron (along with Master Baker Dean Kim) to join us.

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Show 220, April 22, 2017: Matt Meddock, Co-Founder, Sessions West Coast Deli, Newport Beach & Huntington Beach

Matt MeddockSandwiches, made from fresh, premium ingredients, have come into their own as serious eats. In Spring 2014, when Sessions West Coast Deli opened its first location in Newport Beach, its owners had one mission: to serve the “best sandwiches to ever hit the lip.” As a neighborhood-casual concept designed to serve its immediate community, Sessions embraces the area’s surf culture as it presents a menu of gourmet, culinary-focused sandwiches in a relaxed environment.

In Summer 2015, Sessions opened its second Orange County location on the waterfront in Huntington Beach. The opening of this location reinforced Sessions’ dedication and commitment to its community by becoming a local hub for surfers, skaters and area beachgoers looking for great sandwiches.

“Unlike most sandwich shops in the region, Sessions proudly boasts a scratch kitchen with housemade sauces, sides, salads, and soups prepared daily. All sandwiches are made to order with fresh, locally grown produce; humanely and naturally raised meats; and locally baked bread delivered daily from local artisan, OC Baking Company. In addition, the restaurant proudly serves a selection of locally roasted coffee beverages from Kean Coffee.”

The two most popular sandwiches are the Summer Zephr and The Meddock Melee. A worthy burger is rumored to be on the way in addition to new locations.

Co-Founder Matt Meddock joins us to get between the bread slices and build a proper sandwich.

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Show 168, April 23, 2016: Angel Stadium’s Executive Chef, Robert Biebrich Continues…

Robert BiebrichExpect more deliciousness on the Angel Stadium menu for the 50th Season.

Most everything is made from scratch on-site with premium ingredients in five kitchens. Suppliers include OC Baking Company (they serve the finest area luxury hotels and restaurants) and Melissa’s World Variety Produce.

Muscle Maker Grill and Fresca’s flavorful Mexican fare are now available on the Terrace Level of the Right Field Pavilion area. Muscle Maker Grill is known for its Turkey Chili. It’s made with lean ground turkey, red beans, reduced fat cheddar, salsa and fat-free sour cream served over brown rice.

Fresca’s is known for their Killer B Burrito. It’s a warm 12-inch flour tortilla filled with rice, black beans, sour cream, guacamole. Salsa Fresca with a choice of charbroiled chicken or steak.

New in the Shock Top Brew Pub is Chef Robert’s version of the much-talked-about Nashville Hot Chicken Sandwich.

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Show 167, April 9, 2016: Chef Greg Daniels, “The Big Cheese” Grilled Cheese Festival & Competition

The Big Cheese Grilled Cheese CompetitionThe 3rd Annual “The Big Cheese” Grilled Cheese Festival & Competition returns to Provisions Market in Orange on Tuesday, April 19th. Provisions Market and OC Baking Co. will celebrate National Grilled Cheese Month with fellow OC Chefs and a ProAm Challenger in an intense grilled cheese competition. All are in competition for the coveted title of “The Big Cheese.”

OC Baking Company Master Baker Dean Kim will supply locally produced freshly baked bread to the competing chefs, while the farmer-owned dairy cooperative Tillamook will offer a selection of its award-winning cheeses and butter for use at the festival. Participating chefs will present their own spin on the classic grilled cheese sandwich that festival attendees will sample and then vote on.

“Now in our third year, this event has served to unite our local chefs and engage them in a lighthearted competition,” commented Chef Greg Daniels, who oversees the kitchens at Provisions Market and Haven Gastropub.

This year’s event will again feature one ProAm competitor who will be selected by event organizers in an Instagram contest to join the professional chefs at The Big Cheese 2016. To enter, the public must create and present an original grilled cheese creation on Instagram and use the hashtag #thebigcheese2016 by Thursday, April 14th. The winning entry will be announced Friday, April 15th and the ProAm contender for “The Big Cheese” will participate in the festival on Tuesday, April 19th.

Tickets for the event must be purchased for $60 in advance (will include limited tasters of select craft beer) through Universe. This event will be limited to 100 guests (tickets will be sold at the door, if capacity permits).

Event co-founder, Chef Greg Daniels of Provisions, joins us with all the gooey specifics.

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Show 135, August 22, 2015: Show Preview with Guest Host Chef Andrew Gruel & Executive Producer & Co-Host Andy Harris

Andrew GruelExecutive Chef Andrew Gruel of the rapidly growing Slapfish empire with restaurants in Huntington Beach, Laguna Beach, Newport Beach, LAX, and now, Irvine at UCI, is back as today’s special Guest Host.

First an appetizing preview of Saturday’s full show and, with apologies, not particularly for dieters. With any luck we will always leave you hungry and thirsty. In our case that’s probably a good thing…

Chef Andrew Gruel’s (our regular Guest Co-Host of Slapfish fame) new FYI Network restaurant makeover series, “Say It To My Face,” returns to the airwaves next Saturday afternoon (August 29th) for the continuation of Season 1. It’s the first Food TV restaurant makeover series which showcases the importance of social media in having an impact on diners. Chef Andrew hosts with his Slapfish colleague, Chef Anthony Dispensa, Director of West Coast Operations. It’s a pair back-to-back episodes on those future Saturdays. Check your local listings for the time.

The 2015 Western Foodservice & Hospitality Expo will be held Sunday, August 23rd to Tuesday, August 25th, 2015 at the Los Angeles Convention Center. The Show, the largest restaurant industry conference on the West Coast, is produced and managed by Urban Expositions, and sponsored by the California Restautrant Association. Ron Mathews, Industry Vice President, Urban Expositions, producers of the annual event joins us with all the 411. It’s for the trade, only.

Award-winning author, Susan Herrmann Loomis, is with us to talk about her newest book, In a French Kitchen: Tales and Traditions of Everyday Home Cooking in France.  This book, with tales about real French cooks and more than 85 recipes, proves that delicious, decadent meals are simple and easy to create.  Susan takes lessons from busy, everyday French cooks and offers their tips and tricks, kitchen wisdom, and recipes to create meals focused on local, seasonal, quality ingredients. She regales us with tales of the French at the table, offers twelve seasonal menus, and pairs wines with her dishes to make this book an enjoyable read and an indispensable friend in the kitchen.  Susan is a France-based, award winning journalist with ten books to her credit, a cooking school proprietor, and a professionally trained chef.

As Executive Chef at Barnyard, Jesse Barber was known for his simple, honest food and ingredient-driven menu. In his newest venture, Dudley Market, Barber looks to continue his practice of utilizing local, seasonally fresh ingredients, maintaining the strong relationships with the farmers and purveyors he has worked closely with over the past few years. Barber is inspired by the unique and vibrant Venice community, “Food is one of the most important connections between people and I hope to create lasting relationships with neighbors, friends, farms and local vendors.”

We really love and appreciate a well-constructed sandwich on the “SoCal Restaurant Show.” After a promising Orange County debut in Newport Beach in 2014, Sessions West Coast Deli has opened its second location on the waterfront in Huntington Beach (414 Pacific Coast Highway). Designed as a neighborhood-casual concept, this new restaurant serves its immediate community with a menu of gourmet, culinary-focused sandwiches in a relaxed, beach-inspired environment. Culinary Director Max Schlutz (he loves craft beer, too) joins us with the tempting gourmet sandwich 411.

GrubTribe is Southern California’s (mainly Orange County and Long Beach) new digital destination for behind –the-scenes gourmet video. They showcase local chefs and food providers, their businesses, their prep choices, their favorite ingredients, and more. Co-founder, Jeff Fliegler, a chef by background and training, is our guest.

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Show 135, August 22, 2015: Max Schlutz, Culinary Director, Sessions West Coast Deli

We love a well-constructed sandwich on the “SoCal Restaurant Show.”

Max SchultzAfter a promising Orange County debut in Newport Beach in 2014, Sessions West Coast Deli has opened its second location on the waterfront in Huntington Beach (414 Pacific Coast Highway). Designed as a neighborhood-casual concept, this new restaurant serves its immediate community with a menu of gourmet, culinary-focused sandwiches in a relaxed, beach-inspired environment.

The Huntington Beach restaurant offers breakfast, lunch and dinner with a menu mirroring that of its Newport Beach counterpart. Guests are presented with nearly two dozen hot and cold sandwiches, a selection of salads, and gourmet sides on Sessions’ lunch and dinner menu, as well as ten signature sandwiches on its breakfast menu.

Sessions features a scratch kitchen with housemade sauces, sides, salads, and soups prepared in-house daily. All sandwiches are made to order with fresh, locally grown produce, humanely and naturally raised meats, and locally baked breads delivered daily from local artisan, OC Baking Company. In addition, the restaurant proudly serves a selection of locally roasted coffee beverages from Kean Coffee.

With the opening of the Huntington Beach location, Sessions sees the addition of nine new sandwiches to its already celebrated menu. Guests will still be able to enjoy their favorites, including the Summer Zephyr, with marinated vine-ripened tomato, wild baby arugula, fresh mozzarella, basil aioli, pickled red onion, and a balsamic reduction on french roll; and the Sloppy Barney, featuring spicy bbq pulled pork, jalapeño jack, house pickle, shaved red onion, and purple SoCal slaw on ciabatta.

All new sandwiches are featured at both locations, including the Geno, inspired by local surfer Gene “Sliding Machine” Petersen, who was voted on by the public to be honored in conjunction with the opening of the new Huntington Beach location.

 

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