Show 566, February 24, 2024: Show Preview with Executive Producer & Co-Host Andy Harris

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 (and future) coverage of Strong Water in Anaheim, the only Orange County nominee as a semi-finalist for a James Beard Award. Also more salivating specifics on the range of South of the Border edible delights available at the food stands at the 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 (the creative vision of the late Tony Vincent) 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 youthful 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 involved legislation on the horizon in California impacting (come July 1st) 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!

Show 566, February 24, 2024: Chef Andrew Gruel, Co-Host and Proprietor of Calico Fish House, with “Ask the Chef”

Chef Andrew Gruel of Big Parm and the Calico Fish House

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.

The classic patty melt is back in fashion on better restaurant menus. As a burger devotee Chef Andrew has his spatula at the ready. The chef’s hint is to form your own burger patty (loosely packed meat) and use a microplane to grate the cheese for a better melt.

There is some new legislation on the horizon in California (AB 478) mandating (among lots of other things) the clear visibility (up-front) of the mandatory Service Charges now appearing on restaurant checks. Remember a Service Charge is not a gratuity and subject to Sales Tax in California. Chef Andrew explains.

Look for Chef Andrew’s new cooking video with Cathy Thomas on Orange Coast Magazine. He prepares One-Pan Seared Salmon with Sweet Potatoes (from Melissa’s), mushrooms, and garbanzo beans.

Check out Chef Andrew’s handy and practical cooking tips on Substack at “American Gravy.” There is an accessible free level as well as a premium option with a modest cost.

February 24: Anne Marie Panoringan, Bone Kettle, Vincent Vineyards

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!

Food Journalist Anne Marie Panoringan

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.

Eric Tjahyad of Bone Kettle and Supa Coffee

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.

Zach Perron of Vincent Vineyards and Winery

“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.

Chef Andrew Gruel of Big Parm and the Calico Fish House

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”

Show 180, July 16, 2016: Burger Authority and filmmaker George Motz, The Great American Burger Book Part Two

George MotzBurger authority George Motz, author of the new Great American Burger Book – How to Make Authentic Regional Hamburgers At Home, continues…

Before George embarks on his cross-country regional burger tour in The Great American Burger Book he shares the recipes for “The Basics.” These include The Griddle-Smashed Classic Cheeseburger, The Flame-Grilled Burger, The Thick Pub Classic Burger and The Patty Melt.

Did you know The Pastrami Burger started right here in Southern California? It’s now a Regional Favorite in Utah. It’s the Greek Connection…Perhaps George will explain.

Chef Andrew gets the 411 on The Jersey Burger from his home State. It’s the addition of the Taylor pork roll to the burger which puts this in the league of World Class. The recipe (plus color photos) are in the book.

George Motz, Emmy Award–winning filmmaker and founder of the Food Film Festival, is also the author of Hamburger America and was hailed by the New York Times as a leading authority on hamburgers. His media credits include hosting Burger Land and Made in America (Travel Channel), and he has been a guest on Inside Edition, CBS, CNN, Fox News, and PBS, among others. He lives in Brooklyn.

 

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Sandwich Heaven

Chef Jet and Travis compare notes on their favorite sandwiches!

Show 48, November 16, 2013: Joe Manzella, proprietor of TAPS Fish House & Brewery in Brea and Corona, and The Catch in Anaheim

Joe Manzella of Taps Fish House and Brewery and the CatchJoe is also a lifelong sandwich fan and a history buff. He’s traveled the country researching regional favorites. Working with his executive chef he’s launched the “Famous 50” sandwich program. Each week a different regional favorite is showcased at both TAPS in Brea and The Catch in Anaheim. Thus far the Famous 50 has included favorites including lobster roll, Mama Manzella’s meatball sub, muffuletta, Chicago Italian Beef, and the Cubano.

According to Manzella to reach true sandwich nirvana five critical points must be met. He shares them with us on the show. One clue…All his bread comes from star baker Dean Kim at the OC Baking Co. in Orange.

Joe’s three personal classic American sandwiches (when pressed) are the Hoagie (Hero Sandwich,) Philadelphia Cheese Steak, and Patty or Tuna Melt.