SoCalGas is hosting the 10th Annual SoCalGas Foodservice Equipment Expo (2 days) on Tuesday, April 25th and Wednesday, April 26th from 10:00 a.m. to 3:00 p.m. at the SoCalGas Energy Resource Center in Downey. “With no-cost registration, the 10th annual Foodservice Equipment Expo provides an opportunity to Reconnect, Rebuild, and Innovate at one of the industry’s largest West Coast showcases of natural gas and energy-efficient commercial foodservice equipment. Leading industry manufacturers will display and demonstrate their brands as attendees visit booths and live-action cooking stations, sample artisan foods cooked on a variety of natural gas equipment, network, and learn about available rebates.” SoCalGas Co.’s Gina Christian (Foodservice Technical Specialist) and Carmen Oliver (Customer Programs Advisor) are our guides. Also joining us is SoCalGas’ Joe Frausto, the On-Bill Financing Program Manager, to explain the SoCal Gas program offering interest free financing for the purchase and installation of equipment covered by SoCalGas’ energy efficiency programs.
“The inaugural, first of its kind Pizza City Fest Los Angeles will take place April 29-30, 2023 at L.A. LIVE – Downtown Los Angeles’ Sports and Entertainment District – offering fans the unique opportunity to sample pizzas from Southern California’s best pizza makers all in one location over two days. Steve Dolinsky – a 13-time James Beard Award-winning food reporter and “The Food Guy” at NBC 5 Chicago – has turned his love of pizza into an all-encompassing endeavor. Now he hopes to bring that same experience to Los Angeles (as he did last year in Chicago) and showcase the diversity – in both geography and styles – that the region exemplifies.” We are previewing Pizza City Fest Los Angeles in multiple segments leading up to the event. Today we’ll meet the team from El SegundoBrewing Co’s Slice and Pint in El Segundo one of Steve Dolinsky’s hand-picked pizzerias of distinction sampling their slices on Saturday, April 29th.
“The 15th Anniversary of Orange County Restaurant Week returns on Sunday, March 5 and runs through Saturday, March 11. This year’s event highlights more than 165 restaurants that have crafted thoughtful menus and cocktails designed to showcase Orange County’s diverse dining options.” Chef/Restauranteur Ross Pangilinan is participating in OC Restaurant Week with Terrace By Mix Mix and Populaire at South Coast Plaza, and Verdant at the Orange County Museum of Art. Chef Ross joins us with all his enticing OC Restaurant Week menu highlights.
“The delicious flavors and aromas of chocolate will “Indulge the Senses” at the Big Island Chocolate Festival (Hawaii) April 28-29 at the Waikoloa BeachMarriott Resort & Spa. The “Indulge the Senses with Chocolate” theme marks the festival’s 10th anniversary. In-person activities include culinary demonstrations for the home cook, cacao growing and processing seminars by industry experts, a new VIP-PLUS pre-gala Sunset & Pupu Pairing and a festive evening gala with culinary booths, chocolate fountain, entertainment, dancing, a silent auction and some surprises! Guests can enjoy unlimited wine, beer and a custom spritzer by Ola Brew, iced tea and coffee. A general admission gala ticket is $99 while a VIP-PLUS ticket is $189. Also available are specially priced event room packages at the Waikoloa Beach Marriott Resort. The Waikoloa Beach Marriott Resort’s John Dominguez (Director of Sales and Marketing) joins us with the details of the special Hotel Packages.
Our own Chef Andrew Gruel, the menu-maker behindtherecently launched, full-service Calico Fish House (in Huntington Beach) and also the founder of Big Parm (New Jersey-style pizza) in the Mess Hall in Tustin provides another timely and informative “Ask the Chef” segment where Chef Andrew responds to listeners thoughtful inquiries. We’re picking up the conversation about some tipping oddities. Some full-service restaurants are now adding a “Mandatory Service Charge” to restaurant bills for parties of less than 6 guests. Is this a tip ? Does the server get all of this? What about a 4 to 5 per cent surcharge sometimes now added for “employee health care”? What’s right? We’ll ask the chef.
All of this and heaping helpings of extra deliciousness on this week’s not-to-miss show!
“The 15th Anniversary ofOrange County Restaurant Week returns on Sunday, March 5 and runs through Saturday, March 11. This year’s event highlights more than 165 restaurants that have crafted thoughtful menus and cocktails designed to showcase Orange County’s diverse dining options.”
We’re previewing the show with Executive Producer & Co-Host Andy Harris.
SoCalGas is hosting the 10th Annual SoCalGas Foodservice Equipment Expo (2 days) on Tuesday, April 25th and Wednesday, April 26th from 10:00 a.m. to 3:00 p.m. at the SoCalGas Energy Resource Center in Downey. “With no-cost registration, the 10th annual Foodservice Equipment Expo provides an opportunity to Reconnect, Rebuild, and Innovate at one of the industry’s largest West Coast showcases of natural gas and energy-efficient commercial foodservice equipment. Leading industry manufacturers will display and demonstrate their brands as attendees visit booths and live-action cooking stations, sample artisan foods cooked on a variety of natural gas equipment, network, and learn about available rebates.” SoCalGas Co.’s Gina Christian (Foodservice Technical Specialist) and Carmen Oliver (Customer Programs Advisor) are our guides.
“The inaugural, first of its kind Pizza City Fest Los Angeles will take place April 29-30, 2023 at L.A. LIVE – Downtown Los Angeles’ Sports and Entertainment District – offering fans the unique opportunity to sample pizzas from Southern California’s best pizza makers all in one location over two days. Steve Dolinsky – a 13-time James Beard Award-winning food reporter and “The Food Guy” at NBC 5 Chicago – has turned his love of pizza into an all-encompassing endeavor. Now he hopes to bring that same experience to Los Angeles (as he did last year in Chicago) and showcase the diversity – in both geography and styles – that the region exemplifies.” We are previewing Pizza City Fest Los Angeles in multiple segments leading up to the event. Today we’ll meet the team from The El Segundo Brewing Co’s Slice and Pint in El Segundo one of Steve Dolinsky’s hand-picked pizzerias of distinction sampling their slices on Saturday, April 29th.
“The 15th Anniversary of Orange County Restaurant Week returns on Sunday, March 5 and runs through Saturday, March 11. This year’s event highlights more than 165 restaurants that have crafted thoughtful menus and cocktails designed to showcase Orange County’s diverse dining options.” Chef/Restauranteur Ross Pangilinan is participating in OC Restaurant Week with Terrace By Mix Mix and Populaire at South Coast Plaza, and Verdant at the Orange County Museum of Art. Chef Ross joins us with all his enticing OC Restaurant Week menu highlights.
“The delicious flavors and aromas of chocolate will “Indulge the Senses” at the Big Island Chocolate Festival (Hawaii) April 28-29 at the Waikoloa Beach Marriott Resort & Spa. The “Indulge the Senses with Chocolate” theme marks the festival’s 10th anniversary. In-person activities include culinary demonstrations for the home cook, cacao growing and processing seminars by industry experts, a new VIP-PLUS pre-gala Sunset & Pupu Pairing and a festive evening gala with culinary booths, chocolate fountain, entertainment, dancing, a silent auction and some surprises! Guests can enjoy unlimited wine, beer and a custom spritzer by Ola Brew, iced tea and coffee. A general admission gala ticket is $99 while a VIP-PLUS ticket is $189. Also available are specially priced event room packages at the Waikoloa Beach Marriott Resort. The Waikoloa Beach Marriott Resort’s John Dominguez (Director of Sales and Marketing) joins us with the details of the special Hotel Package.
Our own Chef Andrew Gruel, the menu-maker behindthefull-service Calico Fish House (in Huntington Beach) and also the founder of Big Parm (New Jersey-style pizza) in the Mess Hall in Tustin provides another timely and informative “Ask the Chef” segment where Chef Andrew responds to listeners thoughtful inquiries. We’re picking up the conversation about some tipping oddities. Some full-service restaurants are now adding a “Mandatory Service Charge” to restaurant bills for parties of less than 6 guests. Is this a tip? What about a 4 to 5 per cent surcharge added for “employee health care”? What’s right? We’ll ask the chef. Bring on the shrimp….Chef Andrew also tells us about Fair Trade, wild blue Mexican shrimp.
All of this and heaping helpings of extra deliciousness on this week’s not-to-miss show!
“With no-cost registration, the 10th annual Foodservice Equipment Expo provides an opportunity to Reconnect, Rebuild, and Innovate at one of the industry’s largest West Coast showcases of natural gas and energy-efficient commercial foodservice equipment. Leading industry manufacturers will display and demonstrate their brands as attendees visit booths and live-action cooking stations, sample artisan foods cooked on a variety of natural gas equipment, network, and learn about available rebates.”
SoCalGas Co.’s Gina Christian (Foodservice Technical Specialist) and Carmen Oliver (Customer Programs Advisor) are our guides.
Carmen will also talk about SoCalGas Co’s ongoing “try before you buy” program for restaurant equipment centered at SoCalGas’ Foodservice Equipment Center. Foodservice professionals have the opportunity to try more than 125 pieces of commercial equipment from 60 different manufacturers. There are also attractive rebates available.
“The inaugural, first of its kind Pizza City Fest Los Angeleswill take place April 29-30, 2023 at L.A. LIVE – Downtown Los Angeles’ Sports and Entertainment District – offering fans the unique opportunity to sample pizzas from Southern California’s best pizza makers all in one location over two days. Steve Dolinsky – a 13-time James Beard Award-winning food reporter and “The Food Guy” at NBC 5 Chicago – has turned his love of pizza into an all-encompassing endeavor. Now he hopes to bring that same experience to Los Angeles (as he did last year in Chicago) and showcase the diversity – in both geography and styles – that the region exemplifies.”
We are previewing the upcoming Pizza City Fest Los Angeles in multiple segments leading up to the event. Today we’ll meet the team from the El SegundoBrewing Co’s Slice and Pint in El Segundo one of Steve Dolinsky’s hand-picked pizzerias of distinction sampling their slices on Saturday, April 29th.
El Segundo Brewing Company’s The Slice & Pintis the restaurant spinoff of the successful El Segundo Brewing Company, one of the first craft brewers in the South Bay. They just celebrated their 4th year anniversary. On the menu are a variety of pizzas (by-the-slice, too) created from a dough that ferments and proofs for multiple days, and creative salads and sandwiches. Chief Vision Officer for ESBC, Thomas Kelley joins us to celebrate the anniversary with a slice and pint (maybe some wings, too?).
“The delicious flavors and aromas of chocolate will “Indulge the Senses” at the Big Island Chocolate Festival (Hawaii) April 28-29 at the Waikoloa BeachMarriott Resort & Spa. The “Indulge the Senses with Chocolate” theme marks the festival’s 10th anniversary.”
“In-person activities include culinary demonstrations for the home cook, cacao growing and processing seminars by industry experts, a new VIP-PLUS pre-gala Sunset & Pupu Pairing and a festive evening gala with culinary booths, chocolate fountain, entertainment, dancing, a silent auction and some surprises! Guests can enjoy unlimited wine, beer and a custom spritzer by Ola Brew, iced tea and coffee.”
A general admission gala ticket is $99 while a VIP-PLUS ticket is $189. Also available are specially priced event room packages at the Waikoloa Beach Marriott Resort.
The Waikoloa Beach Marriott Resort’s John Dominguez (Director of Sales and Marketing) joins us with the details of the Hotel Package.
Our own Chef Andrew Gruel, the menu-maker behindtherecently launched, full-service Calico Fish House (in the Sunset Beach area of Huntington Beach) and also the founder of Big Parm (New Jersey-style pizza) in the Mess Hall in Tustin provides another timely and informative “Ask the Chef” segment where Chef Andrew responds to listeners thoughtful inquiries.
We’re picking up the conversation about some tipping oddities. Some full-service restaurants are now adding a “Mandatory Service Charge” to restaurant bills for parties of less than 6 guests. Is this a tip? What about a 4 to 5 per cent surcharge added for “employee health care”? What’s right? We’ll ask the chef. Bring on the shrimp…. Chef Andrew also tells us about Fair Trade, wild blue Mexican shrimp.
Chef Andrew and Lauren Gruel have a new fast casual concept, Burger 101, coming soon to the 2-level, Kitchen United complex on the 3rd St. Promenade in Santa Monica. It’s Chef Andrew’s version of a value-priced, honest burger (and loaded fries) using quality ingredients including a premium burger patty sourced from West Coast Prime Meats. He’ll also launch a casual Mexican concept there, Lolo’s Tacos, specializing in clean and simple tacos, burritos and standout specialty sauces.
“OCMA’s café Verdant offers a fresh, innovative, plant-forward menu that rotates and highlights the bounty of local and seasonal produce in Southern California. Chef Ross leads Verdant with Chef Nick Weber and General Manager Alyssa McDiarmid, both alumnae of the Patina Group.” An example of a menu item is the Vegetable Tagine with farmers market vegetables, dates, apricot, almonds, basmati rice, mint and cilantro emulsion. Also charcuterie and cheese boards are available.
“In addition to its menu of California cuisine replete with locally sourced, organic ingredients, Verdant offers gourmet coffees and teas, including ceremonial-grade matcha, and features a full bar with a carefully curated wine list and craft cocktails. The café space is located on the museum’s Upper Plaza and provides visitors with a chic and joyful dining experience in a bright and creative setting.” Closed on Monday.
Chefs Ross and Nick take a break from their busy Holiday kitchens to join us. They are joined by Alyssa McDiarmid, Managing Partner for Catering by Mix Mix at OCMA and Populaire Modern Bistro.
“OCMA’s café Verdant offers a fresh, innovative, plant-forward menu that rotates and highlights the bounty of local and seasonal produce in Southern California. Chef Ross leads Verdant with Chef Nick Weber and General Manager Alyssa McDiarmid, both alumnae of the Patina Group.” An example of a menu item is the Vegetable Tagine with farmers market vegetables, dates, apricot, almonds, basmati rice, mint and cilantro emulsion. Also charcuterie and cheese boards are available.
“In addition to its menu of California cuisine replete with locally sourced, organic ingredients, Verdant offers gourmet coffees and teas, including ceremonial-grade matcha, and features a full bar with a carefully curated wine list and craft cocktails. The café space is located on the museum’s Upper Plaza and provides visitors with a chic and joyful dining experience in a bright and creative setting.” Closed on Monday.
Chefs Ross and Nick take a further break from their busy Holiday kitchens to join us. They are again joined by Alyssa McDiarmid, Managing Partner for Catering by Mix Mix at OCMA and Populaire Modern Bistro.
Happy Labor Day Weekend. Enjoy something absolutely delicious!
The venerable and architecturally significant Tam O’Shanter in Atwater Village is celebrating it’s 100th birthday this year. Always a favorite of Walt Disney it’s currently overseen by the fourth-generation of the founding Frank and Van de Kamp families. Their CEO (Ryan O’Melveny Wilson) is an accomplished chef. A culmination of the anniversary festivities was a six-course centennial repast held in mid-July. The elaborate Sunday dinner highlighted significant dishes from various eras of the Tam’s historic past. Of course the signature Lawry’s Prime Rib with Yorkshire Pudding was on the evening’s menu.
Every year Chef Marco Zapien of Zapien’s Salsa Grill and Taqueria in Pico Rivera goes all out to celebrate the short Hatch Pepper season. His concluding Hatch Chile event is Zapien’s Hatch Pepper Roast set for Saturday, September 10th from 8:00 a.m. to 2:00 p.m. It also includes a Hatch Brunch menu in the restaurant showcasing brunch favorites prepared with Hatch Peppers. This year’s Hatch Chile Roast allows patrons to pick-up on the spot roasted Melissa’s Hatch Chiles by the case and by the preferred level of spice from mild to hot. Pre-ordering is advised. Chef Marco takes a break from his busy kitchen to provide all the savory and flavorful Hatch roasting details.
“Populaire, the much-anticipated restaurant from veteran chefs Ross Pangilinan and Nicholas Weber, opened its doors at South Coast Plaza on June 1. The two Patina Restaurant Group alums – both protégés of renowned restaurateur and Master Chef Joachim Splichal — have since forged their own respective culinary paths.” “Guests can anticipate savoring classic bistro staples with modern California flavors and twists, from Escargot Ebelskivers with Sauerkraut, Buttermilk and Parsley to Fried Chicken & Royal Osetra Caviar with Labneh and Chives, along with Ratatouille with Egg Yolk, Aged White Cheddar, Gochugaru Chili, Olive Oil & Crostini, and Dungeness Crab Chawanmushi with Sea Urchin, Red Yuzu Kosho and Saffron Dashi. Entrée-wise, there’s Spanish Octopus with Koji Crème Fraiche, Cured Green Tomato & Hemp Seed Crumble – as well as Prime Bavette Steak with Sauce Au Poivre and Whipped Potatoes.” Chef / Proprietor Nick Weber joins us.
When we last spoke with Las Vegas-based food and entertainment journalist Al Mancini he had just launched the ambitious Neon Feast dining app. “Available now on app stores for both Apple and Android, Neon Feast solves the “where to eat” dilemma for both visitors and locals with listings curated by dozens of local and nationally prominent food & beverage experts, searchable through a unique combination of filters and capabilities.” Al Mancini is our guest to discuss Labor Day dining (spotlighting the very best in regional hot dogs) in Las Vegas and provide an update on the progress of Neon Feast.
Our own Chef Andrew Gruelthe Founder of Big Parm (New Jersey-style pizza), Two Birds and the soon to launch, full-service Calico Fish House (in Huntington Beach) provides another timely and informative “Ask the Chef” segment where Chef Andrew responds to listeners thoughtful inquiries. When we think of sturgeon it’s probably best known as the source of caviar. Some of us have perhaps enjoyed smoked sturgeon in a Jewish Deli. Fresh sturgeon is a somewhat hidden delicacy. Chef Andrew shares the joys of sturgeon as a center-plate protein and its sustainability in a farm-raised system.
All of this and heaping helpings of extra deliciousness on this week’s not-to-miss show!
“Populaire, the much-anticipated restaurant from veteran chefs Ross Pangilinanand Nicholas Weber, opened its doors at South Coast Plaza on June 1. The two Patina Restaurant Group alums – both protégés of renowned restaurateur and Master Chef Joachim Splichal — have since forged their own respective culinary paths.”
“Guests can anticipate savoring classic bistro staples with modern California flavors and twists, from Escargot Ebelskivers with Sauerkraut, Buttermilk and Parsley to a “Croque Madame” Air Waffle with Comte Crème, Parisian Ham and Quail Egg, along with Ratatouille with Egg Yolk, Aged White Cheddar, Gochugaru Chili, Olive Oil & Crostini, and Dungeness Crab Chawanmushi with Sea Urchin, Red Yuzu Kosho and Saffron Dashi. Entrée-wise, there’s Spanish Octopus with Koji Crème Fraiche, Cured Green Tomato & Hemp Seed Crumble – as well as Prime Bavette Steak with Sauce Au Poivre and Whipped Potatoes.”
Populaire is located at South Coast Plaza on Level 2, Saks Fifth Avenue wing.
“Populaire, the much-anticipated restaurant from veteran chefs Ross Pangilinanand Nicholas Weber, opened its doors at South Coast Plaza on June 1. The two Patina Restaurant Group alums – both protégés of renowned restaurateur and Master Chef Joachim Splichal — have since forged their own respective culinary paths.”
“Guests can anticipate savoring classic bistro staples with modern California flavors and twists, from Escargot Ebelskivers with Sauerkraut, Buttermilk and Parsley to a “Croque Madame” Air Waffle with Comte Crème, Parisian Ham and Quail Egg, along with Ratatouille with Egg Yolk, Aged White Cheddar, Gochugaru Chili, Olive Oil & Crostini, and Dungeness Crab Chawanmushi with Sea Urchin, Red Yuzu Kosho and Saffron Dashi. Entrée-wise, there’s Spanish Octopus with Koji Crème Fraiche, Cured Green Tomato & Hemp Seed Crumble – as well as Prime Bavette Steak with Sauce Au Poivre and Whipped Potatoes.”
Populaire is located at South Coast Plaza on Level 2, Saks Fifth Avenue wing.
We’re previewing the show with Executive Producer & Co-Host Andy Harris.
Happy Labor Day Weekend. Enjoy something absolutely delicious!
The venerable and architecturally significant Tam O’Shanter in Atwater Village is celebrating it’s 100th birthday this year. Always a favorite of Walt Disney it’s currently overseen by the fourth-generation of the founding Frank and Van de Kamp families. Their CEO (Ryan O’Melveny Wilson) is an accomplished chef. A culmination of the anniversary festivities was a six-course centennial repast held in mid-July. The elaborate Sunday dinner highlighted significant dishes from various eras of the Tam’s historic past. Of course the signature Lawry’s Prime Rib with Yorkshire Pudding was on the evening’s menu.
LA Weekly’s well-respected Food Editor, Michele Stueven, was the co-host. Michele joins us to discuss the evening and the historical significance of the Tam O’Shanter on the ever-changing Los Angeles restaurant scene. We’ll also ask what restaurant openings on the horizon she is most anticipating for the balance of the year.
Every year Chef Marco Zapien of Zapien’s Salsa Grill and Taqueria in Pico Rivera goes all out to celebrate the short Hatch Pepper season. His concluding Hatch Chile event is Zapien’s Hatch Pepper Roast set for Saturday, September 10th from 8:00 a.m. to 2:00 p.m. It also includes a Hatch Brunch menu in the restaurant showcasing brunch favorites prepared with Hatch Peppers. This year’s Hatch Chile Roast allows patrons to pick-up on the spot roasted Melissa’s Hatch Chiles by the case and by the preferred level of spice from mild to hot. Pre-ordering is advised. Chef Marco takes a break from his busy kitchen to provide all the savory and flavorful Hatch roasting details.
“Populaire, the much-anticipated restaurant from veteran chefs Ross Pangilinan and Nicholas Weber, opened its doors at South Coast Plaza on June 1. The two Patina Restaurant Group alums – both protégés of renowned restaurateur and Master Chef Joachim Splichal — have since forged their own respective culinary paths.” “Guests can anticipate savoring classic bistro staples with modern California flavors and twists, from Escargot Ebelskivers with Sauerkraut, Buttermilk and Parsley to a “Croque Madame” Air Waffle with Comte Crème, Parisian Ham and Quail Egg, along with Ratatouille with Egg Yolk, Aged White Cheddar, Gochugaru Chili, Olive Oil & Crostini, and Dungeness Crab Chawanmushi with Sea Urchin, Red Yuzu Kosho and Saffron Dashi. Entrée-wise, there’s Spanish Octopus with Koji Crème Fraiche, Cured Green Tomato & Hemp Seed Crumble – as well as Prime Bavette Steak with Sauce Au Poivre and Whipped Potatoes.” Chef / Proprietor Nick Weber joins us.
When we last spoke with Las Vegas-based food and entertainment journalist Al Mancini he had just launched the ambitious Neon Feast dining app. “Available now on app stores for both Apple and Android, Neon Feast solves the “where to eat” dilemma for both visitors and locals with listings curated by dozens of local and nationally prominent food & beverage experts, searchable through a unique combination of filters and capabilities.” Al Mancini is our guest to discuss Labor Day dining in Las Vegas and provide an update on the progress of Neon Feast.
Our own Chef Andrew Gruel the Founder of Big Parm (New Jersey-style pizza), Two Birds and the soon to launch, full-service Calico Fish House (in Huntington Beach) provides another timely and informative “Ask the Chef” segment where Chef Andrew responds to listeners thoughtful inquiries. When we think of sturgeon it’s best known as the source of caviar. Some of us have perhaps enjoyed smoked sturgeon in a Jewish Deli. Fresh sturgeon is a somewhat hidden delicacy. Chef Andrew shares the joys of sturgeon as a center-plate protein and its sustainability in a farm-raised system.
All of this and heaping helpings of extra deliciousness on this week’s not-to-miss show!
The venerable and architecturally significant Tam O’Shanter in Atwater Village is celebrating it’s 100th birthday this year. Always a favorite of Walt Disney it’s currently overseen by the fourth-generation of the founding Frank and Van de Kamp families. Their CEO (Ryan O’Melveny Wilson) is an accomplished chef.
A culmination of the anniversary festivities was a six-course centennial repast held in mid-July. The elaborate Sunday dinner highlighted significant dishes from various eras of the Tam’s historic past. Of course the signature Lawry’s Prime Rib with Yorkshire Pudding was on the evening’s menu.
LA Weekly’s well-respected Food Editor, Michele Stueven, was the co-host. Michele joins us to recap the memorable evening and the historical significance of the Tam O’Shanter on the Los Angeles restaurant scene. We’ll also ask what restaurant openings on the horizon she is most anticipating for the balance of the year.
Every year Chef Marco Zapien of Zapien’s Salsa Grill and Taqueria in Pico Rivera goes all out to celebrate the short Hatch Pepper season. His concluding Hatch Chile event is Zapien’s Hatch Pepper Roast set for Saturday, September 10th from 8:00 a.m. to 2:00 p.m. It also includes a Hatch Brunch menu in the restaurant showcasing brunch favorites prepared with Hatch Peppers.
This year’s Hatch Chile Roast allows patrons to pick-up on the spot freshly-roasted Melissa’s Hatch Chiles by the case and by the preferred level of spice from mild to hot. Pre-ordering is advised. Chef Marco takes a break from his busy kitchen to provide all the savory Hatch roasting details.
“Populaire, the much-anticipated restaurant from veteran chefs Ross Pangilinanand Nicholas Weber, opened its doors at South Coast Plaza on June 1. The two Patina Restaurant Group alums – both protégés of renowned restaurateur and Master Chef Joachim Splichal — have since forged their own respective culinary paths.”
“Guests can anticipate savoring classic bistro staples with modern California flavors and twists, from Escargot Ebelskivers with Sauerkraut, Buttermilk and Parsley to a “Croque Madame” Air Waffle with Comte Crème, Parisian Ham and Quail Egg, along with Ratatouille with Egg Yolk, Aged White Cheddar, Gochugaru Chili, Olive Oil & Crostini, and Dungeness Crab Chawanmushi with Sea Urchin, Red Yuzu Kosho and Saffron Dashi. Entrée-wise, there’s Spanish Octopus with Koji Crème Fraiche, Cured Green Tomato & Hemp Seed Crumble – as well as Prime Bavette Steak with Sauce Au Poivre and Whipped Potatoes.”
Populaire is located at South Coast Plaza on Level 2, Saks Fifth Avenue wing.
Chef Nick Weber joins us.
When we last spoke with Las Vegas-based food and entertainment journalist Al Mancini he had just launched the ambitious Neon Feast dining app.
“Available now on app stores for both Apple and Android, Neon Feast solves the “where to eat” dilemma for both visitors and locals with listings curated by dozens of local and nationally prominent food & beverage experts, searchable through a unique combination of filters and capabilities.”
“In contrast to other crowdsourced restaurant review apps, the list of venues on Neon Feast is limited to only those that the experts recommend, currently approaching 500 eateries. The diverse all-star panel includes prominent local and national food writers, local chefs and foodies who were invited to share the restaurants they would recommend to friends and family (without compensation). Restaurants cannot “buy-in” to be included on the app, although premium features allow them to add reservation buttons, one-touch Uber calls and other elements. Some of the searchable filters and lists include cuisine types, neighborhoods, date night spots, late-night dining, breathtaking views, etc.”
Al Mancini is our guest to discuss Labor Day dining in Las Vegas and provide an update on the progress of Neon Feast.
Our own Chef Andrew Gruelthe Founder of Big Parm (New Jersey-style pizza), Two Birds and the soon to launch, full-service Calico Fish House (in Huntington Beach) provides another timely and informative “Ask the Chef” segment where Chef Andrew responds to listeners thoughtful inquiries.
When we think of sturgeon it’s best known as the source of caviar. Some of us have perhaps enjoyed smoked sturgeon in a Jewish Deli. Fresh sturgeon is a somewhat hidden delicacy. Chef Andrew shares the joys of sturgeon as a center-plate protein and its sustainability in a farm-raised system.
