“The always popular Orange County Restaurant Week returns Sunday, March 8 through Saturday, March 14, 2026. This annual dining adventure invites all of Orange County to come together to enjoy specially curated prix-fixe menus, inventive cocktails, and a vibrant lineup of participating restaurants across the county. For more than 17 years, OC Restaurant Week has been a highlight of the local food scene, giving diners the perfect opportunity to explore new restaurants, revisit favorites, and support Orange County’s dynamic culinary community. With offerings for every taste and occasion, OC Restaurant Week truly delivers a week of memorable dining experiences.” OC Restaurant Week’s founder, Pam Waitt, joins us at the table.
Georgia’s Restaurant (Soul Delicious) with Orange County locations in Anaheim (Anaheim Packing House) and Irvine (Irvine Spectrum) is one of the participating restaurants in OC Restaurant Week running Sunday, March 8th thru Saturday, March 14th. Co-Founder Nika Shoemaker-Machado sets the tray of house-baked cornbread muffins aside to cool and then joins us.
John Park is a prominent (and seriously well-credentialed) Orange County-based restauranteur, chef, baker and dessert artisan. He is fondly remembered for creating the menus at Toast Kitchen + Bakery in Costa Mesa and Tableau Kitchen and Bar in South Coast Plaza. While perfecting a recipe for pizza dough Chef John became intrigued with creating an assortment of redefined fusion bagels along with premium bagel sandwiches. The result is Rise Bagels (opened with a business partner, John I. Park) in Irvine at Centerview at Irvine Concourse. John takes a brief break from proofing bagels to join us.
“Pasta Sisters is an Italian family-owned restaurant that uses generational recipes passed down through their Northern Italian family (they are originally from Padova.) The uber-popular SoCal pasta spot has seen lines virtually out the door since its opening 10 years ago and now has three locations: Culver City, Mid-City, and Costa Mesa. Pasta Sisters makes their pasta and sauces fresh from scratch daily, starting at 6 a.m. They have a steadfast commitment to using the highest-quality ingredients (often shipped from Italy, like their 00 flour from a mill in Veneto that uses 100% Italian wheat and no additives, preservatives or fillers of any kind.) They also have a steadfast commitment to keeping prices as affordable as possible. Pasta Sisters’ casual dining environment means no reservations are needed. Guests simply walk in, order at the counter and enjoy. Wine and draft beers are also available.” Co-Founders Francesco and Giorgia Sinatra (representing the 2nd generation of Family ownership) take a break from the pasta making to join us.
For our concluding segment at 11:45 a.m. our own Chef Andrew Gruel, the menu-maker behind the full-service Calico Fish House (located in the Sunset Beach area of Huntington Beach) provides another timely and informative “Ask the Chef” segment where he responds to listeners’ thoughtful inquiries. Time to have Chef Andrew revisit the controversial and still confusing subject of “Tips/Gratuities” versus “Service Fees.” They are not the same thing and can be allocated differently.
All of this and heaping helpings of extra deliciousness on this week’s not-to-miss show!
“The always popular Orange County Restaurant Week returns Sunday, March 8 through Saturday, March 14, 2026. This annual dining adventure invites all of Orange County to come together to enjoy specially curated prix-fixe menus, inventive cocktails, and a vibrant lineup of participating restaurants across the county. For more than 17 years, OC Restaurant Week has been a highlight of the local food scene, giving diners the perfect opportunity to explore new restaurants, revisit favorites, and support Orange County’s dynamic culinary community. With offerings for every taste and occasion, OC Restaurant Week truly delivers a week of memorable dining experiences.” OC Restaurant Week’s founder, Pam Waitt, joins us at the table.
Georgia’s Restaurant (Soul Delicious) with Orange County locations in Anaheim (Anaheim Packing House) and Irvine (Irvine Spectrum) is one of the participating restaurants in OC Restaurant Week running Sunday, March 8th thru Saturday, March 14th. Co-Founder Nika Shoemaker-Machado sets the tray of house-baked cornbread muffins aside to cool and then joins us.
John Park is a prominent (and seriously well-credentialed) Orange County-based restauranteur, chef, baker and dessert artisan. He is fondly remembered for creating the menus at Toast Kitchen + Bakery in Costa Mesa and Tableau Kitchen and Bar in South Coast Plaza. While perfecting a recipe for pizza dough Chef John became intrigued with creating an assortment of redefined fusion bagels along with premium bagel sandwiches. The result is Rise Bagels (opened with a business partner, John I. Park) in Irvine at Centerview at Irvine Concourse. John takes a brief break from proofing bagels to join us.
“Pasta Sisters is an Italian family-owned restaurant that uses generational recipes passed down through their Northern Italian family (they are originally from Padova.) The uber-popular SoCal pasta spot has seen lines virtually out the door since its opening 10 years ago and now has three locations: Culver City, Mid-City, and Costa Mesa. Pasta Sisters makes their pasta and sauces fresh from scratch daily, starting at 6 a.m. They have a steadfast commitment to using the highest-quality ingredients (often shipped from Italy, like their 00 flour from a mill in Veneto that uses 100% Italian wheat and no additives, preservatives or fillers of any kind.) They also have a steadfast commitment to keeping prices as affordable as possible. Pasta Sisters’ casual dining environment means no reservations are needed Guests simply walk in, order at the counter and enjoy. Wine and draft beers are also available.” Co-Founders Francesco and Giorgia Sinatra (representing the 2nd generation of Family ownership) take a break from the pasta making to join us.
For our concluding segment at 11:45 a.m. our own Chef Andrew Gruel, the menu-maker behind the full-service Calico Fish House (located in the Sunset Beach area of Huntington Beach) provides another timely and informative “Ask the Chef” segment where he responds to listeners’ thoughtful inquiries. Time to have Chef Andrew revisit the controversial and still confusing subject of “Tips / Gratuities” versus “Service Fees.” They are not the same thing and can be allocated differently.
All of this and heaping helpings of extra deliciousness on this week’s not-to-miss show!
“The always popular Orange County Restaurant Week returns Sunday, March 8 through Saturday, March 14, 2026. This annual dining adventure invites all of Orange County to come together to enjoy specially curated prix-fixe menus, inventive cocktails, and a vibrant lineup of participating restaurants across the county.”
“For more than 17 years, OC Restaurant Week has been a highlight of the local food scene, giving diners the perfect opportunity to explore new restaurants, revisit favorites, and support Orange County’s dynamic culinary community. With offerings for every taste and occasion, OC Restaurant Week truly delivers a week of memorable dining experiences.”
“OC Restaurant Week has never been just about specially priced menus, it’s about how it feels to dine out and connect with family and friends,” explains Pamela Waitt, Founder of OC Restaurant Week and President of OC Restaurant Association, Inc. “There’s a shared understanding that something meaningful is happening across our community as we celebrate the many individuals who are the backbone of our culinary community – from owners and chefs, to cooks and servers.””
“Guests can enjoy a wide variety of prix-fixe menus throughout the week – from affordable lunch options to elevated dinner experiences – with the ability to filter participating restaurants and menus by price range, cuisine type, location, and special themes such as Date Night, Brunch & Breakfast, Vegetarian Dining, Family Friendly, Luxe Menus, Wine Pairings, and more. Diners can browse participating restaurants and search menus on their website.
OC Restaurant Week’s founder, Pam Waitt, joins us at the table.
Georgia’s Restaurant (Family-owned) with Orange County locations in Anaheim (Anaheim Packing House) and Irvine (Irvine Spectrum) is one of the participating restaurants in OC Restaurant Week (for both Lunch & Dinner) running March 8th thru Saturday, March 14th. Co-Founder Nika Shoemaker-Machado (representing the 2nd generation of Family-ownership) sets the tray of house-baked cornbread muffins aside to cool and then joins us.
“What is Georgia’s Soul Food? Gretchen Shoemaker, the heart of Georgia’s, would tell you it is the food you get when you cook with your whole heart and soul.”
“Georgia’s dishes are the comfort foods she learned to make with her grandma, the very ones she raised her daughters on, served in her successful catering service and has shared with family and friends throughout the years.”
“When you taste their food, you taste the love and devotion that makes Georgia’s “Soul Delicious!!””
John Park is a prominent (and well-credentialed) Orange County-based restauranteur, chef, baker and dessert artisan. He is fondly remembered for creating the menus at Toast Kitchen + Bakery in Costa Mesa and Tableau Kitchen and Bar in South Coast Plaza. While perfecting a recipe for pizza dough Chef John became intrigued with creating an assortment of redefined fusion bagels along with premium bagel sandwiches. The result is Rise Bagels (opened with business partner, John I. Park) in Irvine at Centerview at Irvine Concourse.
“Rise Bagels features a lighter, airier bagel with the chew of a traditional New York bagel, reimagined as a canvas for Southern California’s fresh produce and seafood.”
Think Pokeman with ahi tuna, sesame shoyu, seaweed salad, imitation crab, soy pickled onion, cucumber, tobiko with a Tokyo negi schmear.
“The menu highlights collaborations with local farmers, fishermen and artisan olive oil makers. Rise Bagels’ menu balances tradition with creativity, offering open-faced selections like the “One Fish” with citrus-cured salmon, yuzu kosho pickled onion, tomato, dill, citrus olive oil, and lemon schmear, alongside inventive sandwiches such as the “Get Jjigae with it,” featuring bulgogi, kimchi jjigae, scrambled eggs, American cheese, sesame leaf, soy pickled radish, cucumber kimchi, and ssamjang schmear.”
Current bagel options are Salted, Everything, Furikake, Cheddar Jalapeno, Sesame and Cinnamon Raisin.
Chef John takes a break from his busy kitchen, and proofing bagels, to join us.
“Pasta Sisters is an Italian family-owned, fast-casual Italian restaurant and fresh pasta shop that uses generational recipes passed down through their Northern Italian family (they are originally from Padova.) The uber-popular SoCal pasta spot has seen lines virtually out the door since its opening 10 years ago and now has three locations: Culver City, Mid-City, and Costa Mesa. Pasta Sisters makes their pasta and sauces fresh from scratch daily, starting at 6 a.m.”
“They have a steadfast commitment to using the highest-quality ingredients (often shipped from Italy, like their 00 flour from a mill in Veneto that uses 100% Italian wheat and no additives, preservatives or fillers of any kind) They also have a steadfast commitment to keeping prices as affordable as possible.”
“Pasta Sisters’ casual dining environment means no reservations are needed Guests simply walk in, order at the counter and enjoy. Wine and draft beers are also available.”
“Pasta Sisters began with Paola Da Re, mom to Francesco, Francesca, and Giorgia, all of whom are involved in the daily operations of Pasta Sisters. When Paola and the children moved to the States in 2010 (from the small town of Padova in Northern Italy), Paola worked as a nanny to two wonderful L.A families. Her lovingly prepared fresh pastas, gnocchi, pans of lasagna and tiramisu were such hits with the households, she was often encouraged to open her own restaurant.”
“In 2015, Paola opened her first restaurant: an intimate, deli counter-style shop with just three tables in the Pico / Mid City neighborhood of Los Angeles. And it was quickly a hit. In 2018, they opened a second location: a sun-soaked indoor/outdoor restaurant located within the historic Helms Bakery District in Culver City. Finally in March of 2025, the family opened their first location outside of Los Angeles in nearby Costa Mesa, Orange County—a take-out and delivery-only space that allows them to share their food with a wider audience.”
Our own Chef Andrew Gruel, the menu-maker behind the full-service Calico Fish House (located in the Sunset Beach area of Huntington Beach) provides another timely and informative “Ask the Chef” segment where he responds to listeners’ thoughtful inquiries.
Time to have Chef Andrew revisit the controversial and still confusing subject of “Tips / Gratuities” versus “Service Fees.” They are actually not the same thing and can be allocated differently.
Andrew Gruel’s Family Cookbook is available with signed copies at his Calico Fish House on Pacific Coast Highway in Sunset Beach.
“The 15th Anniversary ofOrange County Restaurant Week returns on Sunday, March 5 and runs through Saturday, March 11. This year’s event highlights more than 165 restaurants that have crafted thoughtful menus and cocktails designed to showcase Orange County’s diverse dining options.”
“Orange County Restaurant Week, an entire week dedicated to celebrating local restaurants, returns Sunday, March 6 through Saturday, March 12. This year’s event will highlight more than 120 restaurants that have thoughtfully crafted menus and cocktails designed to showcase Orange County’s diverse dining options. Diners will have an opportunity to partake in a variety of Prix-Fixe Menus and Luxe Menus; as well as focused experiences, including Family Night, Date Night, Vegetarian Dining, and a Dessert Spotlight. In addition, the beloved Cocktails of Restaurant Week will showcase unique creations.”
Restaurateur Russ Bendel and Executive Chef andPartnerJared Cook will be participating with all their restaurants. The collection includes Vine, San Clemente: Ironwood, Laguna Hills; Olea, Newport Beach: and Sapphire & The Pantry, Laguna Beach. Russ and Chef Jared join us to preview their OC Restaurant Week menus.
Their “Featured Cocktail” is Whiskey Peach. It’s Maker’s Mark Bourbon, Aperol, Crème de Peach, Fresh Peaches and Ginger.
In the late Fall Russ and Chef Jared will be debuting Bloom Restaurant &Bar located in a registered historic site building from 1930 in San Juan Capistrano.
“Orange County Restaurant Week, an entire week dedicated to celebrating local restaurants, returns Sunday, March 6 through Saturday, March 12. This year’s event will highlight more than 120 restaurants that have thoughtfully crafted menus and cocktails designed to showcase Orange County’s diverse dining options. Diners will have an opportunity to partake in a variety of Prix-Fixe Menus and Luxe Menus; as well as focused experiences, including Family Night, Date Night, Vegetarian Dining, and a Dessert Spotlight. In addition, the beloved Cocktails of Restaurant Week will showcase unique creations.”
In the late Fall Russ and Chef Jared will be debuting Bloom Restaurant &Bar located in a registered historic site building from 1930 in San Juan Capistrano.
Russ and Chef Jared continue with us previewing their OC Restaurant Week menus.
Angelenos know the name of Chef & Restaurateur Luciano Pellegrini (Italian-born) from his days in Los Angeles with Piero Selvaggio as executive chef of Primi in West Los Angeles and Posto in Sherman Oaks. In 1999 Luciano relocated to Las Vegas to open the well-received Valentino Las Vegas in the Venetian Resort as Executive Chef and Partner with Piero Selvaggio. In 2004 the James Beard Foundation awarded Pellegrini a prestigious James Beard Award as Best Chef Southwest. Very few Las Vegas-based chefs have achieved this high honor. Chef Luciano’s recent venture is the launching of Heavenly Pies with his cousin David Ryan Brister. Chef Luciano joins us with pizza peel securely in hand.
Founded in 1987 by Chef Zov Karamardian, the iconic Zov’s Bistro and Bakeryin Tustin, CA has become a culinary institution. Serving her unique cuisine that blends contemporary with Eastern Mediterranean influences, in an upscale, chic environment. There are now also Zov’s restaurants in Newport Coast, Irvine and Anaheim (temporarily on hiatus.) The Tustin, Irvine and Newport Coast locations are also serving Family Meals and Takeout Menu items curbside. Tailgating in Tustin (twice a month) with live music returns for Happy Hour and Dinner on Saturday, September 19th. New from Zov’s Catering are value-priced, individual meals that are table-ready. 2nd generation Karamardian Family member, Armen, joins us with the updates and looks to the future.
Orange County Restaurant Week Uncorked is on now through Saturday, September 26th. Orange County restaurants are participating with value priced menus available for lunch and/or dinner. Some have specialty cocktails as part of their offerings. The restaurants encourage you to savor the full guest experience with the return of limited dine-in with proper social distancing but most menus are also available To-Go.
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. Dine-in is slowly, with multiple hiccups, starting to come back but with a lot of new rules that greatly restrict guest counts. Alternately Take-Out / Delivery when you can surely helps… The consensus is that fine dining will look a bit different once the Covid 19 crisis finally subsides and there is a safe & proven vaccine readily available to all Americans. We all anticipate other changes in eating out at all levels of price and service. We’ll get Chef Andrew’s informed and insightful thoughts on the future.
All of this and heaping helpings of extra deliciousness (with proper Social Distancing) on this week’s not-to-miss show!
Orange County Restaurant Week Uncorked is on now through Saturday, September 26th. Orange County restaurants are participating with value priced menus available for lunch and/or dinner. Some have specialty cocktails as part of their offerings. The restaurants encourage you to get the full guest experience with the return of dine-in with proper social distancing but most menus are also available To-Go.
Their special cocktail for OC Restaurant Week Uncorked is The Woodpecker. It’s Woodford Reserve Bourbon, Aperol, Crème de Peach, Fresh Peaches and Ginger.
The prix fixe dinner menu is three courses with choices in each category and priced at $50.00. Entree possibilities are Zinfandel Braised Napa Lamb Shank, Certified Double R Ranch Bone-In Ribeye Steak and Wild Caught Alaskan Halibut.
Angelenos know the name of Chef & Restaurateur Luciano Pellegrini (Italian-born) from his days in Los Angeles with Piero Selvaggio as executive chef of Primi in West Los Angeles and Posto in Sherman Oaks. In 1999 Luciano relocated to Las Vegas to open the well-received Valentino Las Vegas in the Venetian Resort as Executive Chef and Partner with Piero Selvaggio. In 2004 the James Beard Foundation awarded Pellegrini a prestigious James Beard Award as Best Chef Southwest. Very few Las Vegas-based chefs have achieved this honor. Chef Luciano’s recent venture is the launching of Heavenly Pies with his cousin David Ryan Brister. Chef Luciano joins us with pizza peel in hand.
Food journalist Steve Dolinsky, ABC 7 TV’s “Hungry Hound” in Chicago, is the recipient of an impressive 13 James Beard Foundation Awards for journalistic excellence. The James Beard FoundationAwards Gala is in Chicago on Friday evening, September 25th in an unexpected virtual format to be broadcast live via Twitter. Steve previews the dramatically reformatted (and virtual) 2020 James Beard Foundation Awards Gala. Steve Dolinsky joins us to explain the unprecedented specifics.
Founded in 1987 by Chef Zov Karamardian, the iconic Zov’s Bistro and Bakery in Tustin, CA has become a culinary institution. Serving her unique cuisine that blends contemporary with Eastern Mediterranean influences, in an upscale, chic environment. There are now also Zov’s restaurants in Newport Coast, Irvine and Anaheim (temporarily on hiatus.) The Tustin, Irvine and Newport Coast locations are now serving Family Meals and Takeout Menu items curbside. Tailgating in Tustin (twice a month) with live music returns for Happy Hour and Dinner on Saturday, September 19th. New from Zov’s Catering are value-priced, individual meals that are table-ready. 2nd generation Karamardian Family member, Armen, joins us with the updates and looks to the future.
Orange County Restaurant Week Uncorked is on now through Saturday, September 26th. Orange County restaurants are participating with value priced menus available for lunch and/or dinner. Some have specialty cocktails as part of their offerings. The restaurants encourage you to savor the full guest experience with the return of limited dine-in with proper social distancing but most menus are also available To-Go.
Restaurateur Russ Bendel and Executive Chef Jared Cook join us to tempt with their prix fixe dinner menus at Sapphire, Cellar. Craft. Cook in Laguna Beach, Ironwood in Laguna Hills, Olea in Newport Beach, and Vine Restaurant & Bar in San Clemente.
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. Dine-in is slowly, with multiple hiccups, starting to come back but with a lot of new rules that greatly restrict guest counts. Alternately take-out/delivery when you can surely helps… The consensus is that fine dining will look a bit different once the Covid 19 crisis finally subsides and there is a safe & proven vaccine readily available to all Americans. We all anticipate other changes in eating out at all levels. We get Chef Andrew’s informed and insightful thoughts on the future.
All of this and heaping helpings of extra deliciousness (with proper Social Distancing) on this week’s not-to-miss show!
Angelenos know the name of Chef & Restaurateur Luciano Pellegrini (Italian-born) from his days in Los Angeles with Piero Selvaggio as executive chef of Primi in West Los Angeles (the unofficial commissary of Twentieth Century-Fox Studios at the time) and Posto in Sherman Oaks. In 1999 Luciano relocated to Las Vegas to open the well-received Valentino Las Vegas in the Venetian Resort as Executive Chef and Partner with Piero Selvaggio. In 2004 the James Beard Foundation awarded Pellegrini a prestigious James Beard Award as Best Chef Southwest. Very few Las Vegas-based chefs have achieved this honor.
After Valentino Las Vegas closed Pellegrini remained in Las Vegas and went on to debut Dolce VitaGelato, an artisan gelato producer (wholesale) serving the hospitality business. He also consults for other restaurants in Las Vegas and California.
Chef Luciano’s latest venture is the launching of Heavenly Pies in the Southern Highlands neighborhood of Las Vegas with his cousin David Ryan Brister. The style of pizza is a mash up of Roman and Neapolitan varieties with premium ingredients. The signature Heavenly Pizza features black truffle tomato, brie cheese, porcini mushrooms, roasted garlic, speck and escarole.
The Trattoria Menu is Chef Luciano’s take on classic Italian dishes with a few surprises. Think Zeppole (fried dumplings) with anchovies, mozzarella and basil served with marinara or Philly cheese steak eggrolls.
Also on the menu are an assortment of six Takeout Meal packages. Each is designed to serve four guests and are packaged ready to eat or reheat.
Chef Luciano joins us with pizza peel in hand.
Food journalist Steve Dolinsky,ABC 7 TV’s “Hungry Hound” in Chicago, is the recipient of an impressive 13 James Beard Foundation Awards for journalistic excellence.
In addition to his considerable journalistic talents Steve in an accomplished podcaster and pizza afficionado. “Every other Friday, Steve talks to some of the world’s greatest pizzaiolos, bakers and artisans about their craft. Hear their backstories, discover their secrets, techniques and inspirations, while listening to their meticulous process as they describe how they make their truly sublime pizzas.”
The James Beard FoundationAwards Gala is in Chicago on Friday evening, September 25th in virtual format to be broadcast via Twitter. Steve previews the dramatically reformatted (and virtual) 2020 James Beard Foundation Awards Gala.
Restaurant and Chef awards in 23 categories have been nominated. None of these awards will be announced. Instead, the previously announced winners will be honored in the categories of America’s Classics, Lifetime Achievement, Humanitarian of the Year, Design Icon and Leadership Awards. All the previously announced Nominees (in twenty-three categories) will also be honored.
Steve Dolinsky joins us to untangle the specifics.
Founded in 1987 by Chef Zov Karamardian, legendary Zov’s Bistro and Bakery in Tustin, CA has become a culinary institution. Serving her unique cuisine that blends contemporary with Eastern Mediterranean influences, in an upscale chic environment. There are now also Zov’s restaurants in Newport Coast, Irvine and Anaheim (temporarily on hiatus.) The Tustin, Irvine and Newport Coast locations are currently serving Family Meals and Takeout Menu items curbside. Also serving guests again for dine-in at 25 per cent capacity.
Tailgating in Tustin (in the parking lot) with live music on the Café patio returns for Happy Hour and Dinner (twice a month) on Saturday, September 19th. Guests can also dine under the stars on the Café patio. Guests can order ahead from Zov’s take-out menu along with the wine and cocktail list. Because of space limitations and safety requirements reservations are required.
New from Zov’s Catering are value-priced, individual meals that are table-ready. Sealed utensils are included.
“Family support has constantly been Zov’s foundation and inspiration throughout her culinary career. Zov, in addition to her husband, Gary, her son Armen, and her daughter Taleene, have created a rare family business recipe that has taken comforting creations of the family kitchen blended with Chef Zov’s culinary artistry.”
2nd generation Karamardian Family member, Armen, joins us with the updates and looks to the future.
Orange County Restaurant Week Uncorked is on now through Saturday, September 26th. Orange County restaurants are participating with value priced menus available for lunch and/or dinner. Some have specialty cocktails as part of their offerings. The restaurants encourage you to get the full guest experience with the return of dine-in with proper social distancing but most menus are also available To-Go.
Their special cocktail for OC Restaurant Week Uncorked is The Woodpecker. It’s Woodford Reserve Bourbon, Aperol, Crème de Peach, Fresh Peaches and Ginger.
The prix fixe dinner menu is three courses with choices in each category and priced at $50.00. Entree possibilities are Zinfandel Braised Napa Lamb Shank, Certified Double R Ranch Bone-In Ribeye Steak and Wild Caught Alaskan Halibut.
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. Dine-in is slowly, with multiple hiccups, starting to come back but with a lot of new rules that restrict guest counts. Alternately Take-Out / Delivery when you can surely helps…
The consensus is that fine dining will look a bit different once the Covid 19 crisis finally subsides and there is a safe & proven vaccine readily available to all Americans. We all anticipate other significant changes in eating out at all levels. We get Chef Andrew’s informed and insightful thoughts on the future.
Now an inspiring preview of this Saturday’s scrumptious show. It’s not, with profuse apologies, for dieters. If we’re successful we will hopefully leave you incredibly hungry and thirsty. In our case that’s probably a pretty good thing… As always, we greatly appreciate you being a part of our loyal listening audience. Truly couldn’t do it without you.
“Orange County Restaurant Week, possibly the region’s most eagerly anticipated Restaurant Week for more than a decade, returns Sunday, March 8th through Saturday, March 14th. This year, nearly 150 restaurants will participant in OC Restaurant Week, offering diners a wide variety of options, from casual and family friendly establishments, to upscale and fine dining, which will once again allow for a “luxe experience” with a select group of menus priced at a $80 price point! This year, the Cocktails of Restaurant Week will be highlighted to complete dining experiences and many participating restaurants will offer a Spicy Food Lover option for the many flavor cravers out there!”
“In 2017, Andy and Kim Busch started a business in their 50’s which they knew nothing about. Andy, coming from a long line of St. Louis beer barons, had worked not in the beverage business but rather at Grant’s Farm, the original prototype for the Busch Gardens parks started by his father, Gussie. Their newest property, Folded Hills Winery, Farmstead, Ranch in the Santa Ynez Valley, focuses on top notch wine making rather than beer.” Proprietress Kim Busch and General Manger Tymari Lore are our guests and gently pull the cork on the unusual story of Folded Hills Winery for us.
Our own Chef Andrew Gruel of the Slapfish Restaurant Group joins us from the road with another informative “Ask the Chef” segment. Tuna in a can is represented in most home pantries. Very versatile in uses for a quick, satisfying meal. Who can resist a premium Tuna Melt? Is all canned tuna about the same ? Is it okay to buy just what’s on special ? Chef Andrew gently suggests otherwise. We’ll “Ask the Chef.”
All of this and heaping helpings of extra deliciousness on this week’s not-to-miss show!
“Orange County Restaurant Week, possibly the region’s most eagerly anticipated Restaurant Week for more than a decade, returns Sunday, March 8th through Saturday, March 14th. This year, nearly 150 restaurants will participant in OC Restaurant Week, offering diners a wide variety of options, from casual and family friendly establishments, to upscale and fine dining, which will once again allow for a “luxe experience” with a select group of menus priced at a $80 price point! For 2020 the Cocktails of Restaurant Week will be highlighted to complete dining experiences and many participating restaurants will offer a Spicy Food Lover option for the many flavor cravers out there!”
Proprietor / Executive Chef (Cathy Pavlos) of Newport Beach’s Provenance (Italian Soul & California Style) is again a participating restaurant in OC Restaurant Week. Provenance is featuring both a $20 Lunch menu as well as a $40 Dinner menu. Chef Cathy also is showcasing a spicy food menu item, a spicy chicken pasta. Chef Cathy joins us with an enticing menu preview.
