Podcasts
Segment One: Show Preview with Executive Producer & Co-Host Andy Harris
Segment Two: Anne Marie Panoringan, Voice of OC’s Food Columnist Part One
Segment Three: Anne Marie Panoringan, Voice of OC’s Food Columnist Part Two
Segment Four: Bone Kettle in Pasadena with Partner Eric Tjahyadi Part One
Segment Five: Bone Kettle in Pasadena with Partner Eric Tjahyadi Part Two
Segment Six: Vincent Vineyards, Los Olivos, with Winemaker Zach Perron Part One
Segment Seven: Vincent Vineyards, Los Olivos, with Winemaker Zach Perron Part Two
Segment Eight: Chef Andrew Gruel, Co-Host and Proprietor of Calico Fish House, with “Ask the Chef”
Andy Harris, Executive Producer and Co-host previews the show.
Anne Marie Panoringan is now Culture OC’s well-informed food columnist. She reports industry news, current events and trends. Anne Marie also contributes regularly to Eater Los Angeles, LAist and a host of other well-respected publications. Anne Marie joins us in-studio to discuss her new outlet as Food Columnist for Culture OC and preview her next column. Along the way Anne Marie will highlight her past coverage of Strong Water in Anaheim, the only Orange County nominee as a semi-finalist for a James Beard Award. Also, the expanding and changing universe of restaurants which are part of Kei Concepts (VOX in Fountain Valley) and more salivating specifics on the range of South of the Border edible delights available at Mercado Gonzalez in Costa Mesa.
“Bone Kettle restaurant, a recognized neighborhood gem since 2017, is a Southeast Asian Kitchen and Bar located right in the heart of Old Town Pasadena. Bone Kettle is a proudly family run and operated business by the Tjahyadi brothers (Chef Erwin and Eric) and their father (“Papa” & Chief Broth Officer.) Growing up in the San Gabriel Valley, The Tjahyadi Family rarely found Southeast Asian businesses that succinctly spotlighted Indonesian, Filipino, Malaysian and Singaporean food and flavors in an elegant and inspired way. From there, the idea of Bone Kettle was born.” Eric Tjahyadi (Principal) joins us with a steaming bowl of the signature Bone Broth at the ready.
“Situated in the Los Olivos District of the Santa Ynez Valley, Vincent Vineyards is an estate vineyard and winery dedicated to making limited production Bordeaux varietal wines. The Family-owned winery is the only producer in the region growing and making wine from all five of the noble red grapes of Bordeaux – Cabernet Sauvignon, Cabernet Franc, Merlot, Malbec and Petit Verdot in addition to Bordeaux’s prominent white grape, Sauvignon Blanc. Vincent also grows Syrah, a red wine grape that originated in the Rhone Valley of France.” The winemaker is Zach Perron and he joins us gently pulling the cork on all that is Vincent Vineyards.
Our own Chef Andrew Gruel, the menu-maker behind the full-service Calico Fish House (in the Sunset Beach area of Huntington Beach) and also the founder and pizzaiola of the fast-casual Big Parm(New Jersey-style pizza) located in the Mess Hall in Tustin provides another timely and informative “Ask the Chef” segment where he responds to listeners’ thoughtful inquiries. There is some new legislation on the horizon in California impacting the mandatory Service Charges now appearing on restaurant checks. Chef Andrew explains. Also, the classic patty melt is back in fashion on better restaurant menus. As a burger devotee Chef Andrew always has his spatula at the ready.
All of this and heaping helpings of extra deliciousness on this week’s not-to-miss show!
Anne Marie Panoringan is now Culture OC’s well-informed food columnist. She reports industry news, current events and trends. Anne Marie also contributes regularly to Eater Los Angeles, LAist and a host of other well-respected publications. Anne Marie joins us in-studio to discuss her new outlet as Food Columnist for Culture OC and preview her next column.
Along the way Anne Marie will highlight her past coverage of Strong Water in Anaheim, the only Orange County nominee as a semi-finalist for a James Beard Award. Also the expanding and changing universe of Kei Concepts (VOX in Fountain Valley) and more salivating specifics on the range of South of the Border edible delights available at Mercado Gonzalez in Costa Mesa.
“Bone Kettle restaurant, a recognized neighborhood gem since 2017, is a Southeast Asian Kitchen and Bar located right in the heart of Old Town Pasadena. Bone Kettle is a proudly family run and operated business by the Tjahyadi brothers (Chef Erwin and Eric) and their father (“Papa” & Chief Broth) Officer.)”
“Growing up in the San Gabriel Valley, The Tjahyadi Family rarely found Southeast Asian businesses that succinctly spotlighted Indonesian, Filipino, Malaysian and Singaporean food and flavors in an elegant and inspired way. From there, the idea of Bone Kettle was born.”
“The mission at Bone Kettle is to rethink what Southeast Asian cuisine is supposed to be. A reclaiming of the past and a reinterpretation of beloved dishes for the new generation.”
Think Bone Marrow, Clam & Donuts, Sticky Pork Ribs, Oxtail Dumplings, Nasi Goreng and 36-Hour Bone Broth. Bone Kettle is also known for their extensive Sake selection.
Bone Kettle is open for Dinner service daily from 4:30 p.m. to 9:30 p.m. Weekend Brunch is served on Saturday and Sunday from 10:00 a.m. to 2:00 p.m. A large, discounted Happy Hour menu is available from 4:30 p.m. to 6:00 p.m. on Mondays through Thursdays. This is a busy place and Reservations are highly suggested.
Eric Tjahyadi joins us with a steaming bowl of the signature Bone Broth at the ready.
“Situated in the Los Olivos District of the Santa Ynez Valley, Vincent Vineyards is an estate vineyard and winery dedicated to making limited production Bordeaux varietal wines. The Family-owned winery is the only producer in the region growing and making wine from all five of the noble red grapes of Bordeaux – Cabernet Sauvignon, Cabernet Franc, Merlot, Malbec and Petit Verdot in addition to Bordeaux’s prominent white grape, Sauvignon Blanc. Vincent also grows Syrah, a red wine grape that originated in the Rhone Valley of France.” The winemaker is Zach Perron and he joins us to gently pull the cork on all that is Vincent Vineyards.
“Established in 2007, Vincent Vineyards is the realized dream of founders Tony and Tanya Vincent, who purchased the 25-acre property with the intent to grow Cabernet and the other Bordeaux varieties they adored. The aesthetic was inspired by the legendary French estate of Chateau Haut Brion- located in Bordeaux. Cuttings for the Bordeaux varietals planted in their vineyard originated there. After much hard work and dedication, the Vincents bottled their first vintage in 2010, and five years later, debuted their stately Vincent Vineyards tasting room amidst 13.5 acres of estate wines”
“Their wine is 100 per cent estate grown and produced meaning they only use grapes grown right there on the property. All production occurs on the estate, too. Vincent Vineyards produces approximately 2,500 cases annually which qualifies them as a limited production winery.”
The Estate Tasting Room is open 7 days a week from 11:00 a.m. to 5:00 p.m.
Our own Chef Andrew Gruel, the menu-maker behind the full-service Calico Fish House (in the Sunset Beach area of Huntington Beach) and also the founder and pizzaiola of the fast-casual Big Parm (New Jersey-style pizza) located in the Mess Hall in Tustin provides another timely and informative “Ask the Chef” segment where he responds to listeners’ thoughtful inquiries.
There is some new legislation on the horizon in California (AB 478) impacting the mandatory Service Charges now appearing on restaurant checks. Chef Andrew explains. Also, the classic patty melt is back in fashion on better restaurant menus. As a burger devotee Chef Andrew has his spatula at the ready.
Podcasts
Segment One: Show Preview with Executive Producer & Co-Host Andy Harris
Segment Two: Anne Marie Panoringan, Voice of OC’s Food Columnist Part One
Segment Three: Anne Marie Panoringan, Voice of OC’s Food Columnist Part Two
Segment Four: Bone Kettle in Pasadena with Partner Eric Tjahyadi Part One
Segment Five: Bone Kettle in Pasadena with Partner Eric Tjahyadi Part Two
Segment Six: Vincent Vineyards, Los Olivos, with Winemaker Zach Perron Part One
Segment Seven: Vincent Vineyards, Los Olivos, with Winemaker Zach Perron Part Two
Segment Eight: Chef Andrew Gruel, Co-Host and Proprietor of Calico Fish House, with “Ask the Chef”