Show 310, February 9, 2019: Chef / Proprietor Greg Daniels, Harley Laguna Beach

Greg Daniels of Haven GastropubHarley Laguna Beach is the newest project for Chef Greg Daniels (ex-Haven Gastropub.) It’s focused on creative, seasonal menus backed up by real hospitality. It’s Dinner only for the moment with Brunch on the horizon for Valentine’s Day Weekend.

“This mission is demonstrated in all aspects of the project, from Daniels’ collaboration with local food producers to find the best and freshest meat, seafood and vegetables in the area, to welcoming diners into the space, to carefully crafting and preparing the food, to a renewed focus on giving guests the best overall restaurant experience they’ve had in a long time.”

“Chef Daniels earned his culinary arts degree from Le Cordon Bleu in 2005. After which, Chef Daniels worked his way up in the kitchens of Pascal in Newport Beach and Napa Rose in Anaheim before he took a turn at restaurant consulting; this resulted with him becoming Executive Chef and partner at Haven Gastropub in Orange for nine years. Under Chef Daniels’ guidance, Haven Gastropub became a popular destination in Orange County and beyond, and both the restaurant and Chef Daniels earned awards for the work that he and his team performed. Chef Daniels also developed and opened the Taco Asylum concept, and Provisions Market, a bottle shop in Old Towne Orange.”

“Chef Daniels is a proponent of the farm to table movement and changes his menus frequently to reflect what’s freshest and best of season. He does this all with an eye towards sustainability and creating innovative cuisine.”

Chef Greg joins us with the delectable details.

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Show 171, May 14, 2016: Chef Joseph Mahon, The Burger Parlor, Fullerton & Old Towne Orange

Joseph MahonThe Better Burger Battle is heating up again with the arrival of Fullerton’s favorite, The Burger Parlor in Old Towne Orange. You have a serious fine dining chef creating premium burgers and loving it. They even make their own homemade ketchup and ice cream for the milk shakes. Burger-meister and Chef Joseph Mahon is with us with all the juicy details.

“Often times, when customers order a hamburger in a fine-dining establishment, they wind up disappointed. Either the patty blend isn’t right or the burger lacks a sauce or the whole dish is too precious.”

“Not so with Joseph Mahon. When the fine-dining veteran introduced his hamburger at the posh Bastide in West Hollywood, the reception was so overwhelmingly positive, Mahon started penciling out his own burger business.”

The result is The Burger Parlor in Fullerton and now, Old Towne Orange.

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Show 171, May 14, 2016: Chef Joseph Mahon, The Burger Parlor, Fullerton & Old Towne Orange Continues…

Joseph Mahon“Initially, Chef Mahon plied his sandwiches through food trucks and then a pop-up venue. “The first six months was a laboratory, improving consistency and getting guest feedback,” he reminisces. But changes in his personal life required a permanent address. “My daughter was on the way,” Mahon reveals, adding, “I stopped seeking out the next trend – I could chase that for 25 years.” He began to ask himself, “What’s more stable?”

“The answer was Burger Parlor, a location just around the corner from the pop-up site in Fullerton.”

“No matter what the burger combination, Mahon insists, “let the meat shine. Everything else is second, third or fourth.”

Chef Mahon generously shares his recipe for the Kali Burger on Pages 148 – 149 in West Coast Prime Meats Cooks – Professional Recipes For The Home Kitchen. West Coast Prime Meats is Chef Joseph’s source for the special antibiotic-free, Nebraska Beef he uses in his burgers.

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Show 91, October 4, 2014: Baker Dean Kim, OC Baking Co.

Dean KimWe’re big fans of the talent and generosity of baker Dean Kim of the OC Baking Company. In celebration of World Bread Day on Thursday, October 16th, OC Baking Co. is teaming up with Provisions Market to open a Share Our Selves Dough-nation Center in Old Towne Orange.

OC Baking Co. Master Baker Dean Kim will offer a variety of fresh-baked breads for a $10 donation from 11 a.m. to 10 p.m. at Provisions Market in Orange. All money raised will benefit Share Our Selves, a local nonprofit dedicated to providing food, clothing and emergency financial aid for housing, transportation, prescriptions and children’s needs to Orange County’s homeless and low-income populations.

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Show 86, August 30, 2014: Guest Host Kedric Francis and Producer & Co-Host Andy Harris preview the show

Kedric Francis and Andy HarrisGuest Host Kedric Francis of The Orange County Register Magazine & Coast Orange County Magazine and Producer Andy Harris preview the show.

The always debonair Kedric Francis, our dashing man about Orange County, is the Executive Editor of both publications.

You’ll remember the always opinionated Chef Shirley Chung (Las Vegas – based) as a finalist in Season 11 of Bravo’s “Top Chef” in New Orleans. She is opening a modern Chinese restaurant in Irvine at the end of September.

It’s the Orange International Street Fair in Old Towne Orange this Labor Day Weekend. In the center of the action in a restored historic bungalow on W. Chapman is Wahoo’s Fish Taco. Co-founder Wing Lam joins us to discuss what’s new at Wahoo’s.

The Palm Restaurant, known for classic steakhouse fare, has been an institution in West Hollywood since its launch in 1975. That location is closing at the end of September. In early November a new, 6,000 square foot Palm will begin welcoming guests in Beverly Hills.

Chef-comedienne Nadia G. is widely known as the creator and host of Nadia G’s Bitchin’ Kitchen,” a brand defining series for Cooking Channel and the first ever online show to successfully transition from the internet to primetime. Her new primetime Cooking Channel series is Bite This.” The always unpredictable Nadia G. is our guest.

Brad A. Johnson is the James Beard award-winning restaurant critic for both the Orange County Register and the Los Angeles Register. Brad is back with us this week to talk about sushi and his favorites in both Los Angeles and Orange Counties. He’ll also preview an intriguing piece he’s writing for the Orange County Register Magazine on the new wave of Italian restaurants.

Five years ago Haven Gastropub opened on S. Glassell St. in Old Towne Orange during the annual Orange International Street Festival. That Festival attracts some 500,000 hungry and thirsty guests for the three-days. Executive Chef Greg Daniels is with us to talk about their five-year anniversary.

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

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Show 86, August 30, 2014: Wing Lam, Wahoo’s Fish Taco

Wing Lam of Wahoo's Fish TacosIt’s the Orange International Street Fair in Old Towne Orange this Labor Day Weekend. In the center of the action on W. Chapman is Wahoo’s Fish Taco housed in a historical building that was Orange’s first Hotel. Co-founder Wing Lam joined us to discuss what’s new at Wahoo’s.

Raymond Martin is the new executive chef for Wahoo’s. New on the menu are Street Tacos, a Kale Kai Salad, and Wahoo’s Wings.

Opening soon is a long-in-the-works Wahoo’s location at Honda Center. It’s where the original Team Store (now relocated) was.

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Show 86, August 30, 2014: Executive Chef Greg Daniels, Haven Gastropub and Provisions, Orange

Greg Daniels of Haven GastropubFive years ago Haven Gastropub opened on S. Glassell St. in Old Towne Orange during the Orange International Street Festival. That Festival attracts some 500,000 guests for the three-days. Executive Chef Greg Daniels is with us to talk about their five-year anniversary.

Thursday, September 4th marks the actual 5-Year anniversary. Within minutes of the original opening guests were 3-deep at the long bar. Fortunately for Chef Greg and his partners It hasn’t stopped since…

On Thursday, September 4th Haven Gastropub will be celebrating with one of their most impressive line-ups of craft beers on tap to date. There will be specials on signature items throughout the day. ($5 Haven Burgers, anyone ?). Check their Facebook Page for all the details.

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August 30: Kedric Francis, Shirley Chung, Wing Lam, The Palm, Nadia G, Brad A. Johnson, Haven Gastropub

Podcasts

Segment One: Guest Host Kedric Francis and Producer & Co-Host Andy Harris preview the show
Segment Two: Executive Chef Shirley Chung of TWENTY Eight
Segment Three: Wing Lam, Wahoo’s Fish Taco
Segment Four: Bruce Bozzi, Jr., of the Palm
Segment Five: Cooking Channel’s Chef Nadia G. Part One
Segment Six: Cooking Channel’s Chef Nadia G. Part Two
Segment Seven: Brad A. Johnson, Restaurant Critic, Orange County and Los Angeles Registers
Segment Eight: Executive Chef Greg Daniels, Haven Gastropub and Provisions, Orange

Kedric Francis and Andy HarrisGuest Host Kedric Francis of The Orange County Register Magazine & Coast Orange County Magazine and Producer Andy Harris preview the show.

The always debonair Kedric Francis, our dashing man about Orange County, is the Executive Editor of both publications.

You’ll remember the always opinionated Chef Shirley Chung (Las Vegas – based) as a finalist in Season 11 of Bravo’s “Top Chef.” She is opening a modern Chinese restaurant in Irvine at the end of September.

It’s the Orange International Street Fair in Old Towne Orange this Labor Day Weekend. In the center of the action in a restored bungalow on W. Chapman is Wahoo’s Fish Taco. Co-founder Wing Lam joins us to discuss what’s new at Wahoo’s.

The Palm Restaurant, known for classic steakhouse fare, has been an institution in West Hollywood since its launch in 1975. That location is closing at the end of September. In early November a new, 6,000 square foot Palm will begin welcoming guests in Beverly Hills.

Chef-comedienne Nadia G. is widely known as the creator and host of “Nadia G’s Bitchin’ Kitchen,” a brand defining series for Cooking Channel and the first ever online show to successfully transition from the internet to primetime. Her new primetime Cooking Channel series is “Bite This.” The always unpredictable Nadia G. is our guest.

Brad A. Johnson is the James Beard award-winning restaurant critic for both the Orange County Register and the Los Angeles Register. Brad is back with us this week to talk about sushi and his favorites in both Los Angeles and Orange Counties. He’ll also preview an intriguing piece he’s writing for the Orange County Register Magazine on the new wave of Italian restaurants.

Five years ago Haven Gastropub opened on S. Glassell St. in Old Towne Orange during the Orange International Street Festival. That Festival attracts some 500,000 guests for the three-days. Executive Chef Greg Daniels is with us to talk about their five-year anniversary.

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

Shirley ChungYou’ll remember the always opinionated Chef Shirley Chung (Las Vegas – based) as a finalist in Season 11 of Bravo’s “Top Chef.”

Prior to her ride to fame on “Top Chef” she held the Executive Chef position at China Poblano by Jose Andres at The Cosmopolitan.

Chef Shirley is opening a modern Chinese restaurant in Irvine at the end of September. “I like my cuisine to tell a story,” commented Chef Shirley, who has developed the innovative menu of sharable plates for TWENTY EIGHT. “My inspiration for this menu is reflective of my childhood years in Beijing, my past experiences, and my travels, all of which have inspired me to push the envelope.”

“In addition to the menu of modern Chinese specialties, diners can look forward to an enticing Dim Sum and Small Plates menu, a full bar with a focus on craft cocktails, and private dining options for both large and small gatherings.”

Wing Lam of Wahoo's Fish TacosIt’s the Orange International Street Fair in Old Towne Orange this Labor Day Weekend. In the center of the action on W. Chapman is Wahoo’s Fish Taco. Co-founder Wing Lam joins us to discuss what’s new at Wahoo’s.

Raymond Martin is the new executive chef for Wahoo’s. New on the menu are Street Tacos, a Kale Kai Salad, and Wahoo’s Wings.

Opening soon is a long-in-the-works Wahoo’s location at Honda Center.

The Palm Beverly HillsThe iconic Palm Restaurant in West Hollywood will close and lock its doors for the last time on September 30th after almost 40 years. The better news is that their new 6,000 square foot restaurant seating 185 guests will debut at in Beverly Hills at 267 N. Canon Dr. in early November.

“Serving its classic steakhouse cuisine and generous “Palm-size” portions since 1975, The Palm in West Hollywood is equally famous for the caricatures of its celebrity customers and the entertainment industry power players that adorn its walls.”

“This Palm has been here for almost 40 years, and while we are sad to leave our home on Santa Monica Blvd., we are excited to be opening a new Palm just a few minutes away in Beverly Hills,” said Bruce Bozzi, Jr., great-grandson of Pio Bozzi, who, with John Ganzi, co-founded The Palm in 1926. “Through four generations, we have followed a simple recipe for success that focuses on making our guests feel that they belong at The Palm. We look forward to continuing that tradition in our new location.”

Nadia GChef-comedienne Nadia G. is widely known as the creator and host of Nadia G’s Bitchin’ Kitchen,” a brand defining series for Cooking Channel and the first ever online show to successfully transition from the internet to primetime. She also hosts an original online design series, “Sick Kitchens,” and is the author of two bestselling cookbooks.

Her new primetime Cooking Channel series is Bite This.” It’s a fusion of food, travel and comedy following Nadia as she travels the nation featuring the coolest chefs and finding hidden gems and signature flavors in each city – from Los Angeles to Harlem and the Bronx, to Louisville to Nashville, Chicago and more.

The always unpredictable Nadia G. is our guest.

“Nadia G. rocked your kitchen, now it’s time to rock your city! We’re hitting the road, G-style.” The first city visited for “Bite This” was Los Angeles.

“First up : Badmaash – An outrageous Indian-fusion Poutine with Chicken Tikka at this downright bad ass downtown gastropub.”

“Next up, the freshest and tastiest Lobster Roll you can find West of the Rockies at Blue Plate Oysterette in Santa Monica.”

“Finally, the G and the crew is off to Father’s Office where they’ll meet Chef Sang Yoon and taste the Office Burger – a burger so good that it was names “best burger in the world.” PSST. Insider info : They’ll also unveil for the first time EVER Sang Yoon’s latest tasty creation : The Patricia Melt.”

Photography by Brad A JohnsonBrad A. Johnson is the James Beard award-winning restaurant critic for both the Orange County Register and the Los Angeles Register.

Brad is back with us this week to discuss sushi and his favorites places to enjoy the preparation in both Los Angeles and Orange Counties. He’ll also preview an intriguing piece he’s writing for the Orange County Register Magazine on the new wave of Italian restaurants.

Greg Daniels of Haven GastropubFive years ago Haven Gastropub opened on S. Glassell St. in Old Towne Orange during the Orange International Street Festival. That Festival attracts some 500,000 guests for the three-days. Executive Chef Greg Daniels is with us to talk about their five-year anniversary.

Thursday, September 4th marks the actual 5-Year anniversary. Within minutes of the original opening guests were 3-deep at the long bar. It hasn’t stopped…

On Thursday, September 4th Haven Gastropub will be celebrating with one of their most impressive line-ups of craft beers on tap to date. There will be specials on signature items throughout the day. ($5 Haven Burgers, anyone ?).

Podcasts

Segment One: Guest Host Kedric Francis and Producer & Co-Host Andy Harris preview the show
Segment Two: Executive Chef Shirley Chung of TWENTY Eight
Segment Three: Wing Lam, Wahoo’s Fish Taco
Segment Four: Bruce Bozzi, Jr., of the Palm
Segment Five: Cooking Channel’s Chef Nadia G. Part One
Segment Six: Cooking Channel’s Chef Nadia G. Part Two
Segment Seven: Brad A. Johnson, Restaurant Critic, Orange County and Los Angeles Registers
Segment Eight: Executive Chef Greg Daniels, Haven Gastropub and Provisions, Orange

Show 74, May 31, 2014: Executive Chef Scott Brandon, Fireside Tavern, Costa Mesa

Scott Brandon of Fireside TavernFireside Tavern is an undiscovered gem of a new destination restaurant in the unlikely location of the Crowne Plaza Hotel in Costa Mesa just off the 405 Freeway. The secret is Executive Chef Scott Brandon.

Chef Scott’s credits include Oysters in Corona del Mar, Crow Bar and Kitchen in Corona del Mar, and LinX in Old Towne Orange.

It’s located just South of South Coast Plaza.

The space is inviting, comfortable and there is an outside patio with lots of shade.

There is a great Happy Hour menu served daily from 3 to 6:00 p.m. and then again from 10 to midnight. Lots of fun & appealing food selections and libations priced at a good value.

“Fireside is an American gastropub, offering a contemporary menu of upscale tavern fare for lunch and dinner. Fireside features a menu of freshly sourced meat, seafood and cheese, along with a bar menu of small plates. The bar serves an array of American wines, craft draft beer, and signature cocktails.”

Breakfast is a buffet served from 6 to 9:00 a.m.

Fireside is a property of Sentinel Restaurant and Hospitality Group. Executive Chef Rainer Schwarz (ex-Patina Restaurant Group) is a partner.

Play

May 31: Wolfgang Puck, Cathy Thomas, Coffee Bean, Fireside Tavern, Joan’s on Third,

Podcasts

Segment One: Host Jet Tila and Producer Andy Harris
Segment Two: Cathy Thomas, food journalist, Orange County Register and Los Angeles Register
Segment Three: Jay Isais, Senior Director, Coffee Roasting and Manufacturing, Coffee Bean and Tea Leaf
Segment Four: Chef Wolfgang Puck
Segment Five: Executive Chef Scott Brandon, Fireside Tavern, Costa Mesa
Segment Six: Chester Hastings, Cheesemonger and Chef, Joan’s on Third, Los Angeles
Segment Seven: Bill Esparza, “The Street Gourmet” & Curator for Tacolandia Part One
Segment Eight: Bill Esparza, “The Street Gourmet” & Curator for Tacolandia Part Two

Chef Jet and Producer Andy preview the show.

Pioneering California Celebrity Chef Wolfgang Puck with destination restaurants around the globe really needs no introduction. Among many accomplishments he cooks for the VIP guests at the Oscars every year. His new book, Wolfgang Puck Makes it Healthy : Light, Delicious Recipes and Easy Exercises for a Better Life is a true labor of love.

The Orange County Register’s award-winning food writer, Cathy Thomas, has just returned from a cruise on Cunard’s Queen Elizabeth. She shares her travel and food adventures in India and Singapore.

What’s the most exotic coffee bean in the world ? Our resident coffee expert from the Coffee Bean & Tea Leaf has the unexpected answer. It’s unusual…

The 2nd Annual Tacolandia (“Where All Your Taco Dreams Come True”) is coming up June 28th. The Taco in Chief (a.k.a. “The Street Gourmet,”) Bill Esparza, serves it up.

Understanding and selecting specialty cheese can be a bit intimidating. Cheesemonger extraordinaire, Chester Hastings, to the rescue!

Fireside Tavern is an undiscovered gem of a new destination restaurant in the unlikely location of the Crowne Plaza Hotel in Costa Mesa just off the 405 Freeway. The secret is Executive Chef Scott Brandon.

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

Special Note:
Michael Puglisi
You’ve heard Chef Michael Puglisi (ex-Bouchon Beverly Hills) of the soon-to-be Electric City Butcher in The (upcoming) 4th Street Market in Santa Ana on the show.

On Monday, June 2nd Chef Puglisi is part of a special Chef’s Dinner at 320 Main – New American Eatery in Seal Beach.

The 6-course menu is from Chef Puglisi, Chef Jaime Carrano of 320 Main, and Chef Eddie Ruiz of Corazon y Miel. Corazon y Miel in Bell was just included in Jonathan Gold’s 101 Best Restaurants 2014 as presented in the Los Angeles Times.

Chefs Michael and Eddie also work together at the recently opened PICNIK in Old Pasadena. “These three friends are pleased to bring an amazing menu and incredible dining experience for the latest in 320 Main’s Chef’s Dinner series.”

$95 per guest including tax and gratuity.

Reservations & Information: 562.799.6246.

Cathy ThomasCathy Thomas is the long-established food writer and former Food Editor at The Orange County Register. She has won numerous well-deserved awards for her journalism and is a good friend of chefs and restaurateurs.

Cathy Thomas was just on a short leg (12 days) of Cunard’s Queen Elizabeth’s World Cruise. She left the ship for four days on land in India traveling to the Taj Mahal. Cathy will enlighten us on luxury cruising, Indian street food, and dining at Ku De Ta, a hot restaurant in Singapore with an incredible view.

Look for Cathy’s piece on Indian Street Food in an upcoming Wednesday Food Section in the Orange County Register.

Jay Isais of the Coffee Bean and Tea LeafJay (“Eye-Zay-Us”) Isais is the Senior Director, Coffee Roasting and Manufacturing, for the Coffee Bean and Teal Leaf.

The rarest coffee beans in the world (from Sumatra) must be the Kopi Luwak beans. They are “harvested” in an unusual way.

Jay explains this highly sought-after coffee oddity…

Wolfgang PuckWhat is now known as California Cuisine never had a better day than when Celebrity Chef Wolfgang Puck opened the original Spago on The Sunset Strip in 1982. Its ambitions were modest…

Now the Wolfgang Puck Fine Dining Group has restaurants around the world with a second stronghold in Las Vegas.

Chef Puck was the first Chef to cook a meal at New York’s famed James Beard House. He is also the recipient of multiple James Beard Foundation Awards.

Another high-profile division, Wolfgang Puck Catering, provides the food for the Annual Governors Ball for the Academy of Motion Picture Arts and Sciences. Wolfgang is better known internationally than many of the celebrities who he graciously serves !

Another unit, Wolfgang Puck Worldwide, Inc. franchises casual Wolfgang Puck restaurants, licenses consumer products, is involved in book publishing, television and internet programming, and other licensing and merchandising efforts.

Wolfgang Puck’s most recent book, Wolfgang Puck Makes It Healthy – Light, Delicious Recipes and Easy Exercises for a Better Life is a personal project for him.
In the words of Chef Wolfgang Puck :

“I never, ever expected to write this book. If you had suggested to me ten years ago, or even five, that my next book would focus on healthy recipes and fitness, I would’ve said you didn’t know me very well.

I have figured out where I can modify ingredients to make a healthier dish. And today I can eat all my favorite foods without overeating anything.

I feel good because of the combination of eating well and exercising I’ve developed. Now I want to help you achieve the same goal, to feel healthy and happy, with plenty of energy to do the things you love to do.”

Scott Brandon of Fireside TavernFireside Tavern is an undiscovered gem of a new destination restaurant in the unlikely location of the Crowne Plaza Hotel in Costa Mesa just off the 405 Freeway. The secret is Executive Chef Scott Brandon.

Chef Scott’s credits include Oysters in Corona del Mar, Crow Bar and Kitchen in Corona del Mar, and LinX in Old Towne Orange.

It’s located just South of South Coast Plaza.

The space is inviting and there is an outside patio with lots of shade.

There is a great Happy Hour menu served daily from 3 to 6:00 p.m. and then again from 10 to midnight. Lots of fun & appealing food selections and libations priced at a good value.

“Fireside is an American gastropub, offering a contemporary menu of upscale tavern fare for lunch and dinner. Fireside features a menu of freshly sourced meat, seafood and cheese, along with a bar menu of small plates. The bar serves an array of American wines, craft draft beer, and signature cocktails.”

Chester HastingsCheesemonger (and Chef) Chester Hastings of Joan’s on Third in Los Angeles literally wrote the book on enjoying cheese. His latest title is The Cheesemonger’s Seasons – Recipes for Enjoying Cheese with Ripe Fruits and Vegetables. His first cheese book was the well-reviewed, The Cheesemonger’s Kitchen.

The Cheesemonger’s Season contains ninety amazing cheese-centric recipes, from appetizers to desserts, all of them simple, and each one showcasing the absolute best of what the season has to offer.

When Chester started at Joan’s over 12 years ago they carried seven varieties of cheese. Today they stock over 100 varieties of domestic and imported cheeses.

Bill EsparzaThe 2nd Annual Tacolandia (“Where All Your Taco Dreams Come True”) is coming up June 28th at El Pueblo De Los Angeles. The hours are 3 to 7:00 p.m.

The Taco in Chief, Bill Esparza (a.k.a. “The Street Gourmet,”) serves it up.

It’s 40 plus taco vendors, the Tequila Tasting Experience, and live Mariachi entertainment.

Bill previews the incredible taco creations of a number of the chefs participating in LA Weekly’s Tacolandia. The best tacos on food trucks, too…

The 2nd Annual Tacolandia (“Where All Your Taco Dreams Come True”) is coming up June 28th at El Pueblo De Los Angeles. The hours are 3 to 7:00 p.m.

Podcasts

Segment One: Host Jet Tila and Producer Andy Harris
Segment Two: Cathy Thomas, food journalist, Orange County Register and Los Angeles Register
Segment Three: Jay Isais, Senior Director, Coffee Roasting and Manufacturing, Coffee Bean and Tea Leaf
Segment Four: Chef Wolfgang Puck
Segment Five: Executive Chef Scott Brandon, Fireside Tavern, Costa Mesa
Segment Six: Chester Hastings, Cheesemonger and Chef, Joan’s on Third, Los Angeles
Segment Seven: Bill Esparza, “The Street Gourmet” & Curator for Tacolandia Part One
Segment Eight: Bill Esparza, “The Street Gourmet” & Curator for Tacolandia Part Two