Show 133, August 8, 2015: Grant’s Tasti Burgers and Tasti Chips, 2015 OC Fair

Orange County Fair 2015Sadly the 125 Anniversary run of the Orange County Fair (“One Big Party”) concludes on Sunday, August 16th.

The annual Concessionaire’s Cup Awards for OC Fair’s Finest Foods have been presented. We’ll talk with one of the Trophy Winners, Lori Southerland of Grant’s Tasti Burgers and Tasti Chips.  She has been doing this for 41 years. Her son is now part of the enterprise. The stands are located side-by-side in the Livestock Area.

Last year their winning item was their Chile Relleno Pretzel Cheeseburger. It’s a spicy chorizo patty, jalapeno jam, avocado, tomato, cheese and a whole chile relleno in a soft pretzel bun. It’s back on the menu for 2015

For 2015 their new signature item is the Cuban Fusion Burger. It’s a pork sausage burger patty with smoked ham, tomato, sliced pickles, spicy mayo, mustard and Swiss cheese on a ciabatta roll.

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Show 131, July 18, 2015: Show Preview with Guest Host Chef Andrew Gruel & Executive Producer & Co-Host Andy Harris

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

Next a tempting preview of Saturday’s unconditionally jam-packed show. With any luck we will always leave you hungry and thirsty. In our case that’s probably a good thing…

The OC Fair is hosting One Big Party from July 17th to August 16th in celebration of its 125th anniversary with culinary creations to suit all palates. Foodies can enjoy wild and new fare mixed in with the traditional fair food. The word is already out on the new grilled, bacon-wrapped pork belly on a stick from Biggys. We’ll meet the creator, “The Midway Gourmet”!

The 4th Annual “I Love Poke Festival” was held last month at The Hilton Waterfront Beach Resort in Huntington Beach. The sold-out event brought poke connoisseurs and newcomers together to celebrate the Hawaiian delicacy, lifestyle and culture as 11 highly competitive chefs went head-to-head for the title of Best Poke. In the end, Chefs Chris Aure and “Big Mike” of Zarlitos Family Restaurant in National City staged a big upset over the OC chefs and came out on top with their spicy poke rendition. The victorious (and modest) Chef Chris is our guest.

The Wall Street Journal’s esteemed wine writer, Lettie Teague, asked the question in her May 22nd article, “What Goes Into Wine-Label Design? Will a fussy label hamper the sale of a cheap wine?” Our resident wine expert, Kyle Meyer of The Wine Exchange shares a few carefully-considered thoughts. Selling wine is his livelihood…

Our friends at The Museum of The American Cocktail are at it again. Their next Los Angeles evening is, Bombs Away! For the Sake of Sake.” It’s set for Wednesday, July 22nd at L.A.’s fine Vietnamese restaurant, The District by Hannah An. Presenter and Drinkmaster Roberto Loppi, Director of Wine, Scarpetta Beverly Hills will preside. He’s joined by MOTAC’s Philip Dobard for the preview.

Cheese Cave is a full-service, cut-to-order cheese shop in Claremont, California. It’s probably the finest in the Inland Empire and was founded in 2010. It’s proudly family-owned and operated by two sisters. Their Family has been in the dairy business for generations. You can also find boutique wines, handmade local beers, artisan salumi, chocolates, honey, olives, and crackers. Cheese Cave also creates custom cheese platters for your party! Co-Founder Marnie Clarke is with us.

Rick Reich’s Brix at The Shore brings a special taste of The Big Apple to the seaside community of Belmont Shore in Long Beach with its authentic pastrami sandwiches, intimate wine bar ambiance and thoughtful selection of craft beer. Rick also doubles as the establishment’s entertaining sommelier. He has an inspired wine or beer pairing for every item on his extensive menu. Rick’s an original…

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

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Show 131, July 18, 2015: Dominic “The Midway Gourmet” Palmieri – The OC Fair.

Dominic Palmieri of Midway GourmetThe OC Fair is hosting One Big Party from July 17th to August 16th in celebration of its 125th anniversary with culinary creations to suit all palates. Foodies can enjoy wild and new fare mixed in with the traditional fair food.

The word is already out on the new grilled, Duroc bacon-wrapped pork belly on a stick from Biggys. It’s as crave-worthy as it sounds…Thanks to food writer Ann Marie Panoringan of The OC Weekly for the appreciated tip.

Biggys big hit from last year, The Big Rib, is back for an encore. It’s a 2-pound beef rib on a 17-inch bone (ala “the stick”). The weight is both the meat and the bone.

Their motto : Bringing Everything Delicious! From Gourmet Fare to Wild and Wacky Treats.

We’ll meet the creator, Dominic “The Midway Gourmet” Palmieri.

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July 18: Biggys, Zarlitos, Wine Exchange, Scarpetta Beverly Hills, Cheese Cave, Brix at the Shore

Podcasts

Segment One: Show Preview with Guest Host Chef Andrew Gruel & Executive Producer & Co-Host Andy Harris
Segment Two: Dominic “The Midway Gourmet” Palmieri – The OC Fair
Segment Three: Chef Chris Aure of Zarlitos Family Restaurant, National City
Segment Four: Kyle Meyer, Co-Proprietor, Wine Exchange, Santa Ana
Segment Five: MOTAC’s “Bombs Away! For the Sake of Sake”
Segment Six: Marnie Clarke, Co-Founder, Cheese Cave, Claremont
Segment Seven: Rick Reich, Brix At The Shore, Long Beach Part One
Segment Eight: Rick Reich, Brix At The Shore, Long Beach Part Two

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

Next a tempting preview of Saturday’s jam-packed show. With any luck we will always leave you hungry and thirsty. In our case that’s probably a good thing…

The OC Fair is hosting “One Big Party” from July 17th to August 16th in celebration of its 125th anniversary with culinary creations to suit all palates. Foodies can enjoy wild and new fare mixed in with the traditional fair food. The word is already out on the new grilled, bacon-wrapped pork belly on a stick from Biggys. We’ll meet the creator!

The 4th Annual “I Love Poke Festival” was held last month at The Hilton Waterfront Beach Resort in Huntington Beach. The sold-out event brought poke connoisseurs and newcomers together to celebrate the Hawaiian delicacy, lifestyle and culture as 11 highly competitive chefs went head-to-head for the title of Best Poke. In the end, Chefs Chris Aure and “Big Mike” of Zarlitos Restaurant in National City staged a big upset over the OC chefs and came out on top with their spicy poke rendition. The victorious (and modest) Chef Mike is out guest.

The Wall Street Journal’s esteemed wine writer, Lettie Teague, asked the question in her May 22nd article, “What Goes Into Wine-Label Design? Will a fussy label hamper the sale of a cheap wine?” Our resident wine expert, Kyle Meyer of The Wine Exchange shares a few carefully-considered thoughts. Selling wine is his livelihood …

Our friends at The Museum of The American Cocktail are at it again. Their next Los Angeles evening is, “Bombs Away! For the Sake of Sake.” It’s set for Wednesday, July 22nd at L.A.’s fine Vietnamese restaurant, The District by Hannah An. Presenter and Drinkmaster Roberto Loppi, Director of Wine, Scarpetta Beverly Hills will preside. He’s joined by MOTAC’s Philip Dobard for the preview.

Cheese Cave is a full-service, cut-to-order cheese shop in Claremont, California. It’s probably the finest in the Inland Empire and was founded in 2010. It’s proudly family-owned and operated by two sisters. Their Family has been in the dairy business for generations. You can also find boutique wines, handmade local beers, artisan salumi, chocolates, honey, olives, and crackers. Cheese Cave also creates custom cheese platters for your party! Co-Founder Marnie Clarke is with us.

Rick Reich’s Brix at The Shore brings a special taste of The Big Apple to the seaside community of Belmont Shore in Long Beach with its authentic pastrami sandwiches, intimate wine bar ambiance and thoughtful selection of craft beer. Rick also doubles as the establishment’s entertaining sommelier. He has an inspired wine or beer pairing for every item on his extensive menu. Rick’s an original…

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

Dominic Palmieri of Midway GourmetThe OC Fair is hosting One Big Party from July 17th to August 16th in celebration of its 125th anniversary with culinary creations to suit all palates. Foodies can enjoy wild and new fare mixed in with the traditional fair food.

The word is already out on the new grilled, Duroc bacon-wrapped pork belly on a stick from Biggys. Thanks to food writer Ann Marie Panoringan of The OC Weekly for the tip.

Biggys big hit from last year, The Big Rib, is back for an encore. It’s a 2-pound beef rib on a 17-inch bone (ala “the stick”). The weight is both the meat and the bone.

Their motto : Bringing Everything Delicious! From Gourmet Fare to Wild and Wacky Treats.

We’ll meet the creator, Dominic “The Midway Gourmet” Palmieri.

Chris Aure of Zarlitos in National CityThe 4th Annual “I Love Poke Festival” was held last month at The Hilton Waterfront Beach Resort in Huntington Beach. The sold-out event brought poke connoisseurs and newcomers together to celebrate the Hawaiian delicacy, lifestyle and culture as 11 highly competitive chefs went head-to-head for the title of Best Poke. Included in the “I Love Poke” competition in Huntington Beach were the champs from both 2014 and 2013.

In the end, Chefs Chris Aure and “Big Mike” of Zarlitos Family Restaurant in National City staged a big upset over the OC chefs and came out on top with their spicy poke rendition prepared with Yellowfin tuna, sesame oil, soy sauce, minced garlic, chili flakes, roasted black sesame seeds, green onion and chili oil. Earlier in the year they were the winners in the “I Love Poke Festival” in San Diego.

Zatlitos serves Filipino home cooking with dishes like Pork Adobo. On the weekends it’s Mexican-inspired dishes based on Filipino favorites.

The victorious (and modest) Chef Mike is our guest.

Kyle Meyer of Wine ExchangeThe Wall Street Journal’s esteemed wine writer, Lettie Teague, asked the question in her May 22nd article, “What Goes Into Wine-Label Design? Will a fussy label hamper the sale of a cheap wine?”

“Ask someone the kind of wine he prefers and he may or may not be able to describe it; ask someone what kind of wine label he (or she) likes and you’re guaranteed to get a reply. From occasional imbibers to serious oenophiles, just about every wine drinker I know cares about labels – and even employs them as a buying guide. For example, my friend Robert likes labels with silver type but won’t buy a bottle if there are “snakes, frogs or shoes” as part of the design, no matter how good the wine inside may be.” – Lettie Teague

Our resident wine expert, Kyle Meyer of The Wine Exchange shares a few carefully-considered thoughts. Selling wine is his livelihood…

Roberto Loppi of Scarpetta Beverly HillsOur friends at The Museum of The American Cocktail are at it again. Their next Los Angeles evening is, Bombs Away! For the Sake of Sake.” It’s set for Wednesday, July 22nd at L.A.’s fine Vietnamese restaurant, The District by Hannah An.

 Ever wonder what distinguishes saké from wine? And why, technically speaking, it’s actually beer? What’s its culinary function? And how is it shown to best effect in a cocktail? Well, The Museum of the American Cocktail answers all those questions when celebrated sommelier (and native Roman) Roberto Loppi lead participants on a tasting tour of the world of saké. Guests will taste a range of sakés, both neat and cocktailed, and learn what they need to know to select and appreciate a fine saké, all while enjoying innovative takes on classic Vietnamese dishes by Chef Hannah An.

 $40 General Admission in Advance and $35 Member Admission (SoFAB/MOTAC and USBG) can be purchased online. $50 Admission at the Door.

Presenter and Drinkmaster Roberto Loppi, Director of Wine, Scarpetta Beverly Hills will preside. He’s joined by MOTAC’s Philip Dobard for the preview.

Marnie ClarkeCheese Cave is a full-service, cut-to-order cheese shop in Claremont, California. It’s probably the finest in the Inland Empire and was founded in 2010. It’s proudly family-owned and operated by two sisters. Their Family has been in the dairy business for generations. You can also find boutique wines, handmade local beers, artisan salumi, chocolates, honey, olives, and crackers. Cheese Cave also creates custom cheese platters for your party!

Sisters Marnie and Lydia Clarke have created many things inside The Cheese Cave; architecture, passion, information, advocates, and a beautifully curated selection of the most treasured cheeses from around the world. Give yourself the opportunity of discovering a cheese that has remained unchanged for generations.

Co-Founder Marnie Clarke is with us.

Rick ReichRick Reich’s Brix at The Shore brings a special taste of The Big Apple to the seaside community of Belmont Shore in Long Beach with its authentic pastrami sandwiches, intimate wine bar ambiance and thoughtful selection of craft beer. Rick also doubles as the establishment’s entertaining sommelier. He has an inspired wine or beer pairing for every item on his extensive menu. Rick’s an original…

Brix at The Shore offers something the area is lacking: a place that caters to Generation X and Baby Boomers where these forty to sixtysomethings can make their own hangout with music from their era, everything from ‘80s alternative to Sinatra; a rotating wine list with an impressive and thoughtful selection of vintages; a collection of taps that pour craft beer; and an intimate environment that provokes casual conversation among its guests.

“I wanted somewhere that had a great wine, but not wine snobs,” added Reich. “I’m probably the only sommelier you’ll find sporting baggy shorts and Hawaiian shirts. Brix at The Shore is about enjoying good wine, good beer and great pastrami while meeting new people.”

Proprietor Rick Reich joins us.

Podcasts

Segment One: Show Preview with Guest Host Chef Andrew Gruel & Executive Producer & Co-Host Andy Harris
Segment Two: Dominic “The Midway Gourmet” Palmieri – The OC Fair
Segment Three: Chef Chris Aure of Zarlitos Family Restaurant, National City
Segment Four: Kyle Meyer, Co-Proprietor, Wine Exchange, Santa Ana
Segment Five: MOTAC’s “Bombs Away! For the Sake of Sake”
Segment Six: Marnie Clarke, Co-Founder, Cheese Cave, Claremont
Segment Seven: Rick Reich, Brix At The Shore, Long Beach Part One
Segment Eight: Rick Reich, Brix At The Shore, Long Beach Part Two

Show 130, July 11, 2015: OC Fair’s 125th Anniversary

Orange County Fair 2015The OC Fair is hosting One Big Party from July 17th to August 16th in celebration of its 125th anniversary with culinary creations to suit all palates. Foodies can enjoy wild and new fare mixed in with the traditional fair food. Culinary enthusiasts can savor a variety of competitions and exhibits highlighting baking, preserving and cocktail-making.

125 Ways to Graze celebrates the OC Fair’s 125th anniversary with a variety of new options inspired by the number “125” including $1.25 combo add-ons or value-sized portions of menu items at reduced prices. Additionally, select vendors will offer a just-for-2015 luxury menu item for $125.00 including caviar-topped Deep Fried Twinkie and Chuckwagon BBQ Feast with enough barbecued fare to feed the whole family.

New Unique Food Items include Fireball Donut and Samosa Donut from Texas Donuts; Chocolate-Covered Pork Rinds and Wasabi Bacon Bombs from Bacon A-Fair; $125.00 Caviar Twinkie from Chicken Charlie’s; Cuban Fusion Burger from Grant’s Tasti Burgers; and Frosted Flake Chicken Fingers from Pickle O’Pete’s.

$2 Taste of Fair Food, held every Friday from Noon to 4:00 p.m., offers Fairgoers the chance to taste Fair food for $2.00 per item. Fun-sized samples include funnel cake, tri-tip, lemonade, cinnamon rolls, corn dogs, gelato, and more. (Fair admission required.)

The OC Fair’s Robin Wachner is here to provide the highlights.

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Show 107, January 24, 2015: Blackmarket Bakery’s Rachel Klemek

Rachel Klemek of Blackmarket Bakery and the CampThe OC Fair Celebrates their 125th Anniversary this Summer from July 17th to August 16th. The theme is “OC Fair – One Big Party.

To get things going the Blackmarket Bakery in Costa Mesa (celebrating their 2nd Anniversary) is hosting an OC Fair Pop-Up Party at their location at The Camp in Costa Mesa on Sunday, January 25th from 11:00 a.m. to 1:00 p.m. They are providing free sweet treats for the first 125 guests.

Proprietress & Baker Rachel Klemek has all the decadent details.

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