Show 391, September 19, 2020: Show Preview with Executive Producer & Co-Host Andy Harris

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.

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 Foundation Awards 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 better 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 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.

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 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!

Play

Show 391, September 19, 2020: Restaurateur Russ Bendel and Executive Chef Jared Cook of Sapphire, Cellar. Craft. Cook, Laguna Beach

Chef Jared CookOrange 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.

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.

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.

Play

September 19: Luciano Pellegrini, Steve Dolinsky, Zov’s BIstro and Bakery, OC Restaurant Week Uncorked with Sapphire

Podcasts

Segment One: Show Preview with Executive Producer & Co-Host Andy Harris
Segment Two: Chef & Restaurateur Luciano Pellegrini of Heavenly Pies and Dolce Vita Gelato, Las Vegas Part One
Segment Three: Chef & Restaurateur Luciano Pellegrini of Heavenly Pies and Dolce Vita Gelato, Las Vegas Part Two
Segment Four: Food Journalist Steve Dolinsky, ABC 7 TV’s (Chicago) “Hungry Hound” Part One
Segment Five: Food Journalist Steve Dolinsky, ABC 7 TV’s (Chicago) “Hungry Hound” Part Two
Segment Six: Armen Karamardian, Zov’s Bistro, Tustin (and Irvine & Newport Coast)
Segment Seven: Restaurateur Russ Bendel and Executive Chef Jared Cook of Sapphire, Cellar. Craft. Cook, Laguna Beach
Segment Eight: Co-Host Chef Andrew Gruel of the Slapfish Restaurant Group with “Ask the Chef”

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 Foundation Awards 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!

Luciano Pellegrini of Heavenly Pies in Las VegasAngelenos 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 Vita Gelato, 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.

Steve Dolinsky and Andreew GruelFood 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 Foundation Awards 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.

Armen Karamardian of ZovsFounded 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.

Chef Jared CookOrange 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.

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.

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.

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. 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.

Podcasts

Segment One: Show Preview with Executive Producer & Co-Host Andy Harris
Segment Two: Chef & Restaurateur Luciano Pellegrini of Heavenly Pies and Dolce Vita Gelato, Las Vegas Part One
Segment Three: Chef & Restaurateur Luciano Pellegrini of Heavenly Pies and Dolce Vita Gelato, Las Vegas Part Two
Segment Four: Food Journalist Steve Dolinsky, ABC 7 TV’s (Chicago) “Hungry Hound” Part One
Segment Five: Food Journalist Steve Dolinsky, ABC 7 TV’s (Chicago) “Hungry Hound” Part Two
Segment Six: Armen Karamardian, Zov’s Bistro, Tustin (and Irvine & Newport Coast)
Segment Seven: Restaurateur Russ Bendel and Executive Chef Jared Cook of Sapphire, Cellar. Craft. Cook, Laguna Beach
Segment Eight: Co-Host Chef Andrew Gruel of the Slapfish Restaurant Group with “Ask the Chef”

Show 363, March 7, 2020: Show Preview with Executive Producer & Co-Host Andy Harris

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!”

Descanso – A Modern Taqueria’s (Costa Mesa) Proprietor (Rob Arellano) and Executive Chef (Sergio Ortega) joins us as well as the Proprietor / Executive Chef (Cathy Pavlos) of Newport Beach’s Provenance with an enticing preview.

“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.

“Inspired by the mixture of fun and learning about food and drink for which Julia Child, a longtime resident and fan of Santa Barbara, advocated so passionately, the Santa Barbara Culinary Experience (SBCE) in partnership with the Julia Child Foundation for Gastronomy and the Culinary Arts, welcomes visitors and the local community from March 13th to 16th to celebrate the bounty of what is grown in and around this beautiful region.” Mary Sue Milliken and Susan Feniger of Border Grill (Los Angeles and Las Vegas) and SOCALO (Santa Monica) fame are behind “Border Grill on the Beach: SBCE Signature Luncheon” on March 14th in Santa Barbara. Susan Feniger temps us with all the details and remembers Julia Child.

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!

Play

Show 363, March 7, 2020: Owner / Chef Cathy Pavlos of Provenance Previewing OC Restaurant Week

Cathy Pavlos of ProvenanceOrange 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.

Play

Show 363, March 7, 2020: Descanso’s Proprietor Rob Arellano and Executive Chef Sergio Ortega Previewing OC Restaurant Week

Sergio Ortega of Descanso Modern TaqueriaOrange 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!”

Executive Chef Sergio Ortega of Costa Mesa’s Descanso – A Modern Taqueria (along with Proprietor Rob Arellano) are participating in OC Restaurant Week. Descanso is featuring both a $15 Lunch menu as well as a $30 Dinner menu. Think special OC Restaurant Week cocktails, too. Chef Sergio also is highlighting a spicy food menu item, a pair of carnitas tacos with Habanero salsa.

Chef Ortega and Rob Arellano join us with a salivating menu preview.

Play

March 7: OC Restaurant Week, Provenance, Descanso – A Modern Taqueria, Folded Hills Winery, Susan Feniger

Podcasts

Segment One: Show Preview with Executive Producer & Co-Host Andy Harris
Segment Two: Owner / Chef Cathy Pavlos of Provenance Previewing OC Restaurant Week
Segment Three: Descanso’s Proprietor Rob Arellano and Executive Chef Sergio Ortega Previewing OC Restaurant Week
Segment Four: Folded Hills, Winery, Farmstead and Ranch in Santa Ynez Valley Part One
Segment Five: Folded Hills, Winery, Farmstead and Ranch in Santa Ynez Valley Part Two
Segment Six: Chef Susan Feniger Previewing the Santa Barbara Culinary Experience Part One
Segment Seven: Chef Susan Feniger Previewing the Santa Barbara Culinary Experience Part Two
Segment Eight: Chef Andrew Gruel of the Slapfish Restaurant Group with “Ask the Chef”

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!”

Descanso – A Modern Taqueria’s (Costa Mesa) Proprietor (Rob Arellano) and Executive Chef (Sergio Ortega) joins us as well as the Proprietor / Executive Chef (Cathy Pavlos) of Newport Beach’s Provenance with an enticing preview.

“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.

“Inspired by the mixture of fun and learning about food and drink for which Julia Child, a longtime resident and fan of Santa Barbara, advocated so passionately, the Santa Barbara Culinary Experience (SBCE) in partnership with the Julia Child Foundation for Gastronomy and the Culinary Arts, welcomes visitors and the local community from March 13th to 16th to celebrate the bounty of what is grown in and around this beautiful region.” Mary Sue Milliken and Susan Feniger of Border Grill (Los Angeles and Las Vegas) fame are behind “Border Grill on the Beach : SBCE Signature Luncheon” on March 14th in Santa Barbara. Susan Feniger temps us with all the details.

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!

Cathy Pavlos of ProvenanceOrange 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 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.

Sergio Ortega of Descanso Modern TaqueriaExecutive Chef Sergio Ortega of Costa Mesa’s Descanso – A Modern Taqueria (along with Proprietor Rob Arellano) are participating in OC Restaurant Week. Descanso is featuring both a $15 Lunch menu as well as a $30 Dinner menu. Think special OC Restaurant Week cocktails, too. Chef Sergio also is highlighting a spicy food menu item, a pair of carnitas tacos with Habanero salsa.

Chef Ortega and Rob Arellano join us with a salivating menu preview.

Kim Busch of Folded Hills“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 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. Folded Hills Winery, Farmstead, Ranch focuses on top notch wine making rather than beer.”

“The Busch’s own Folded Hills, a working ranch, an integrated sustainable farm is located just outside of Santa Barbara in the Santa Ynez Valley. When they purchased a contiguous piece of farming property they learned that the original farmsteader had planted a pre-prohibition vineyard and made wine in the basement of his farmhouse.”

“The Busches had purchased the property to keep the land agricultural in general and organic in particular and in 2014 decided to start farming organic grapes alongside the 18 acres of organic row crops, stone fruits, and animals.”

“As they were deciding what grape varietals to plant everyone told them to “plant what they love to drink”.  Andy loves beer – that was no help- although they do have a small patch of hops growing. Kim loved Pinot Noir but the terroir would not grow a quality Pinot.  They settled on the Rhône varietals which they knew absolutely nothing about. Now the hillsides are rolling with grape vines of syrah, grenache, Clairette blanc, grenache blanc and marsanne.”

Tasting Rooms are located at the vineyard estate in Gaviota and on Old Coast Highway in Montecito.

Tymar Llore of Folded Hills“This is a heart project for the Busches and they wanted to bring some of their mid-West roots and family heritage to the project.  Many of the wines have names that harken back to their iconic St. Louis history.”

“Their award- winning Lilly Rosé is named for six generations of Lilly’s.” From Lilly Anheuser who married Adolphus Busch in 1861, to their 3 -year old grand-daughter, Lilly. The Grant Grenache is named for the family seat in St. Louis, Grant’s Farm, which was named for Ulysses S. Grant, the original farmsteader of the that land.  The August Red and August White are named for Andy’s grandfather and father, August Busch Sr. And Jr. His father, August, Jr., or Gussie, was the one who gave his father the first Clydesdale hitch to celebrate the repeal of Prohibition in 1934.

“The Busches still ponder why they decided to launch a business that they knew so little about, so late in life, after their children had left home.  But it is working. Folded Hills has won many awards for the wines which are grown organically, following the biodynamic calendar. The wines are hand-crafted in small batches with minimal intervention.”

“They have no commercial additives, minimal sulfur, no residual sugar and less than 1 gram of carbs. Just as Andy’s ancestors insisted before him, quality is the Folded Hills standard. The Busches create raves for guests to their two tasting rooms (at the vineyard estate and in Montecito), and have adopted Andy’s father, Gussie’s, motto,” making friends is our business”.”

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.

Susan Feniger of Socalo and Border Grill“Inspired by the mixture of fun and learning about food and drink for which Julia Child, a longtime resident and fan of Santa Barbara, advocated so passionately, the Santa Barbara Culinary Experience (SBCE) in partnership with the Julia Child Foundation for Gastronomy and the Culinary Arts, welcomes visitors and the local community from March 13th to 16th to celebrate the bounty of what is grown in and around this beautiful region. “Join us to celebrate, learn and invoke Julia’s spirit, while shining a light on Santa Barbara’s culinary, hospitality, tourism and artisan communities.””

Mary Sue Milliken and Susan Feniger of Border Grill (Los Angeles and Las Vegas) fame are behind “Border Grill on the Beach: SBCE Signature Luncheon” on March 14th in Santa Barbara.

Mary Sue and Susan are also the past recipients of the prestigious Julia Child Award.

“Join Julia Child Award recipients Mary Sue Milliken and Susan Feniger, chefs and owners of Border Grill and Socalo restaurants, as they take you on a culinary journey through their signature modern Mexican dishes. Chefs Mary Sue and Susan are best known for their critically acclaimed conscientiously-sourced, seasonal SoCal Mexican fare in Los Angeles and Las Vegas and as Food Network’s Too Hot Tamales. Enjoy curated cocktails by Elyx Absolut, Jackson Family Wines and Calidad Mexican-Style Lager.”

Susan Feniger is with us providing all the details.

Andy Harris and Andrew Gruel at Cabana 14 at the Cove at Pechanga Resort and CasinoOur 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. It’s very versatile in uses for a quick meal. Is all canned tuna really about the same? Is it okay to buy just what’s on special? Chef Andrew gently suggests otherwise.

We’ll find out why sustainably caught tuna is worthy of your attention.

We’ll “Ask the Chef.”

Podcasts

Segment One: Show Preview with Executive Producer & Co-Host Andy Harris
Segment Two: Owner / Chef Cathy Pavlos of Provenance Previewing OC Restaurant Week
Segment Three: Descanso’s Proprietor Rob Arellano and Executive Chef Sergio Ortega Previewing OC Restaurant Week
Segment Four: Folded Hills, Winery, Farmstead and Ranch in Santa Ynez Valley Part One
Segment Five: Folded Hills, Winery, Farmstead and Ranch in Santa Ynez Valley Part Two
Segment Six: Chef Susan Feniger Previewing the Santa Barbara Culinary Experience Part One
Segment Seven: Chef Susan Feniger Previewing the Santa Barbara Culinary Experience Part Two
Segment Eight: Chef Andrew Gruel of the Slapfish Restaurant Group with “Ask the Chef”

Show 313, March 2, 2019: Toast Costa Mesa’s Restaurateur Ed Lee & Chef / Proprietor John Park, OC Restaurant Week

John ParkThe new Toast in Costa Mesa is participating with special menus for both Lunch and Dinner.

Proprietor Ed Lee and Proprietor/Chef John Park join us with the delectable specifics.

They are featuring a special $15, 3-course Lunch Menu and a $20, 3-course Dinner menu. Choices within each course. There is also a “Featured Cocktail” for $11 for OC Restaurant Week. It’s Whiskey Business with Makers Mark Bourbon, lemon & egg white.

New for this year is the addition of the nifty Kynbo App for getting current menu info and photos for OC Restaurant Week menu items. It’s available to download for free for either smartphone platform or via their Website. Chef John explains how genuinely useful it’s been to Toast.

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Show 162, March 5, 2016: Alicia Whitney, Proprietress, SeaLegs Wine Bar, Huntington Beach

Alicia WhitneyOrange County Restaurant Week, organized by the OC Restaurant Association, will celebrate its eighth year as the region’s highest profile culinary event, with the 2016 Orange County Restaurant Week to be held from Sunday, March 6th through Saturday, March 12th. This year, 140 restaurants in 21 Orange County cities will offer a wide variety of options, from casual and family-friendly establishments, to upscale and fine dining.

During the weeklong event, the participating restaurants will offer special three-course menus, many with a cocktail or signature item included at no additional charge. Each restaurant will have the freedom and flexibility to showcase its best offerings by talented chefs who will, no doubt, personalize each menu to reflect their individual culinary style. Participating restaurants will offer prix-fixe menus within the following price categories: lunch for $10, $15 or $20, and dinner for $20, $30, $40, $50 or $80.

Restaurateur Alicia Whitney of SeaLegs Wine Bar in Huntington Beach (a participating OC Restaurant Week restaurant and Golden Foodie Award-recipient) joins us.

For OC Restaurant Week SeaLegs is offering a 3-course dinner for a modest $30. The guest has a choice of Appetizer, Entrée and Dessert. The entree possibilities are Ancho Chile Braised Short Rib, Arty’s Links and Chitarra Pasta, and Grilled Scottish Salmon.

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Show 111, February 21, 2015: Show Preview with Chef Andrew Gruel (Guest Host) and Producer & Co-Host Andy Harris

Andrew GruelChef Andrew Gruel of Slapfish is back in the Guest Host seat this morning along with Producer and Color Commentator Andy Harris. Now a preview of today’s abundantly overstuffed show.

Chef Margarita Martinez hosts the Emmy-award winning New England travel and food series, “Neighborhood Kitchens” on WGBH (PBS.) She also is the spokesperson for The Cabot Creamery Cookbook: Simple, Wholesome Dishes from America’s Best Dairy Farms.More than a recipe book, The Cabot Creamery Cookbook tells the story of how premium quality and local ownership have been the key to a decades-long, award-winning cooperative, and will be a must-have for anyone who loves delicious, farm-fresh food.

Executive Chef & Partner Eric Klein of Spago Las Vegas was a sous chef at the original Spago. He had he share of working Oscar nights there and at The Governors’ Ball. Wolfgang Puck has been associated with serving food at the Oscars for some 21 years. On Sunday, February 22nd Chef Eric is hosting an Awards Night Party at Spago Las Vegas. The 7-course tasting menu is inspired by the cuisine (some 50 dishes) Puck will be serving the same night at The Governors’ Ball at Hollywood & Highland. One of the official desserts will be on Chef Eric’s menu.

Planned Parenthood Los Angeles’ annual Food Fare is Southern California’s highly anticipated gastronomic event where food lovers and Planned Parenthood supporters are invited to enjoy Los Angeles’ best restaurants all under one roof at Barker Hangar is Santa Monica on Thursday, March 5th. It’s their 36th big year! This year’s Food Fare will honor “Top Chef Seattle’s” runner-up cheftestant, Brooke Williamson, and her husband, Nick Roberts, as the 2015 Chefs of the Year and their three restaurants, Playa Provisions, Hudson House, and The Tripel will all be serving at the event. Chefs Brooke Williamson and Nick Roberts are our guests.

Specializing in ultra premium wines grown in Paso Robles, California, Artisan Uprising was created by brothers David and William Vondrasek after years of making wines solely for their family. “Originally inspired to try out what we had learned from our grandfather and our heritage of making wine each year, we found ourselves making more than the family could drink. Now that we make enough to share, we have held true to our process and mindset of how our wine should be made.” We are joined by the Vondrasek Brothers.

The kickoff event for San Francisco Beer Week is <The Bistro Double IPA Fest in Hayward. For the Third year our own El Segundo Brewing Co. entered their craft beers into this prestigious competition. Their Hammerland took the Gold! ESBC’s certified Cicerone, Thomas Kelley, is with us to celebrate the big win and explain!

We’re continuing our preview of Chocolate Decadence and the Pechanga Wine Festival set for Friday evening, February 27th and Saturday afternoon, February 28th at the Pechanga Resort and Casino in Temecula. Europa Village winery in Temecula is part of both events. Their new winemaker, George Bursick, joins us to provide an overview of what they are doing at Europa Village. We’ll also be joined by their Events Director, Lisa Ferguson, and Executive Chef and Innkeeper (The Inn at Europa Village,) Dean Thomas.

On Saturday morning, February 28th we’re broadcasting live from the Pechanga Wine Festival at the Pechanga Resort & Casino in Temecula.

Don’t forget…OC Restaurant Week is March 1st to 7th.

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

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