Show 413, February 20, 2021: Show Preview with Executive Producer & Co-Host Andy Harris

We’re previewing the show with Executive Producer & Co-Host Andy Harris.

Anne Marie Panoringan is Voice of OC’s well-informed food columnist. She reports industry news, current events and trends. Panoringan’s prior efforts includes writing about food for 8 years at the OC Weekly in which she interviewed more than 330 chefs, restauranteurs and industry professionals for her weekly “On the Line” column. Anne Marie joins us in-studio to talk about the new variations of progressive Ramen on the OC scene, and Detroit and Sicilian-style square pizza (which will be part of her next column available on February 22nd.) Also, Anne Marie will update us on Chef Amy Lebrun’s (ex-Lido Bottle Works) new association.

Rasselbock Kitchen and Beer Garden with locations in Long Beach (2018) and the Mar Vista area of Los Angeles is a German restaurant and pub specializing in contemporary German fare with a modern twist. They also are known for freshly tapped German and Belgian beers. Rasselbock features 35 German and Belgian beers, homemade sangrias and a selection of German and California wines. The Rasselbock menu includes multiple versions of schnitzel, sausages, Bavarian pretzels and their signature apple strudel for dessert. The offerings also include multiple vegetarian and vegan options plus kid-friendly dishes. Both Rasselbocks have reopened for outside, patio dining nightly with proper distancing between tables. On weekends the restaurants open at 12 Noon. Takeout is available, too. Is Rasselbock on the menu? Proprietor Bjoern Risse joins us with the explanation.

Riip Beer Co. is located in Sunset Beach, a historic sub-district of Huntington Beach, California directly on Pacific Coast Highway across the street from the beach & the Bolsa Chica Wetlands. “Riip Beer Company started in 2014 as a Home Brew Operation on a 20 Gallon Brew Sculpture by More Beer in a small garage in Downtown Huntington Beach, California.” The winning tradition of Riip has continued under the direction of Brewmaster and Director of Brewing Operations, Ian McCall who is a Huntington Beach resident. Ian joined Riip Beer Co. (a bit over 2 years ago) from Beachwood Brewing where he was lead brewer of their Long Beach facility. At last year’s Great American Beer Festival in Denver, Riip was in the highly exclusive category of most medaled breweries garnering a Gold and two Silvers! We’re tapping the keg with Brewmaster Ian McCall.

We’re bagel obsessed in Southern California so a new, independent bagel shop really needs to stand out to get attention in an already crowded and highly discriminating marketplace. Hank’s Bagels (Hank’s…a deli of sorts) is the creation of Chef Trevor Faris and the original, tiny Burbank location opened without fanfare in late 2019.

His hand-rolled bagels and spreads, along with a full menu of mouth-watering bagel sandwiches earned early word-of-mouth fame. Many days they sold out of bagels by the early afternoon. Demand has been so great that Chef Travis launched a much larger, commissary location on Ventura Blvd. in Sherman Oaks late last year to keep up. Chefs rave about these bagels and sandwiches. Chef Travis joins us with the bagel briefing.

Our own Chef Andrew Gruel of the Slapfish Restaurant Group provides another timely and informative “Ask the Chef” segment where Chef Andrew responds to listeners thoughtful inquiries. Chef Andrew is regularly updating us on the impact of the Covid-19 crisis in the hospitality field and what we, as diners, can do to support the very survival of restaurants which is a genuine (and increasingly growing) concern. Restaurants in Southern California are finally again allowed to operate for outside/patio dining at reduced capacities with all the requisite COVID 19 safety precautions. How is it going thus far? We’ll “Ask the Chef.” In the Chef’s Tips commentary we’ll discuss what foods freeze well at home and for how long. What are the best tips for defrosting? Chef Andrew has the informed answers.

All of this and heaping helpings of extra deliciousness (with proper Social Distancing) on this week’s not-to-miss show!

Play

Show 413, February 20, 2021: Restaurateur Bjoern Risse, Rasselbock Kitchen & Beer Garden, Long Beach & Mar Vista

Bjoern Risse of Rasslebock Kitchen and Beer Garden

Rasselbock Kitchen and Beer Garden with locations in Long Beach (2018) and the Mar Vista area of Los Angeles is a German restaurant and pub specializing in contemporary German fare with a modern twist. They also specialize in freshly tapped German and Belgian beers. Rasselbock features 35 German and Belgian beers, homemade sangrias and a selection of German and California wines.

The Rasselbock menu includes multiple versions of schnitzel, sausages, Bavarian pretzels and their signature apple strudel for dessert. The offerings also include multiple vegetarian and vegan options plus kid-friendly dishes.

Both Rasselbocks have reopened for outside, patio dining nightly with proper distancing between tables. On weekends the restaurants open at 12 Noon. Takeout is available, too.

Is Rasselbock on the menu? Proprietor Bjoern Risse joins us with the explanation.

Play

February 20: Anne-Marie Panoringan, Rasselbock Kitchen and Beer Garden, Riip Beer Co., Hank’s Bagels

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: Restaurateur Bjoern Risse, Rasselbock Kitchen & Beer Garden, Long Beach & Mar Vista
Segment Five: Brewmaster Ian McCall, Riip Beer Co., Huntington Beach Part One
Segment Six: Brewmaster Ian McCall, Riip Beer Co., Huntington Beach Part Two
Segment Seven: Trevor Faris, Proprietor, Hank’s Bagels – Sherman Oaks & Burbank
Segment Eight: Co-Host Chef Andrew Gruel of the Slapfish Restaurant Group with “Ask the Chef”

We’re previewing the show with Executive Producer & Co-Host Andy Harris.

Anne Marie Panoringan is Voice of OC’s well-informed food columnist. She reports industry news, current events and trends. Panoringan’s prior efforts includes writing about food for 8 years at the OC Weekly in which she interviewed more than 330 chefs, restauranteurs and industry professionals for her weekly “On the Line” column. Anne Marie joins us to talk about the new variations of progressive Ramen on the OC scene, and Detroit and Sicilian-style square pizza (which will be part of her next column available on February 22nd.) Also, Anne Marie will update us on Chef Amy Lebrun’s (ex-Lido Bottle Works) new association.

Rasselbock Kitchen and Beer Garden with locations in Long Beach (2018) and the Mar Vista area of Los Angeles is a German restaurant and pub specializing in contemporary German fare with a modern twist. They also are known for freshly tapped German and Belgian beers. Rasselbock features 35 German and Belgian beers, homemade sangrias and a selection of German and California wines. The Rasselbock menu includes multiple versions of schnitzel, sausages, Bavarian pretzels and their signature apple strudel for dessert. The offerings also include multiple vegetarian and vegan options plus kid-friendly dishes. Both Rasselbocks have reopened for outside, patio dining nightly with proper distancing between tables. On weekends the restaurants open at 12 Noon. Takeout is available, too. Is Rasselbock on the menu? Proprietor Bjoern Risse joins us with the explanation.

Riip Beer Co. is located in Sunset Beach, a historic sub-district of Huntington Beach, California directly on Pacific Coast Highway across the street from the beach & the Bolsa Chica Wetlands. “Riip Beer Company started in 2014 as a Home Brew Operation on a 20 Gallon Brew Sculpture by More Beer in a small garage in Downtown Huntington Beach, California.” The winning tradition of Riip has continued under the direction of Brewmaster and Director of Brewing Operations, Ian McCall who is a Huntington Beach resident. Ian joined Riip Beer Co. (a bit over 2 years ago) from Beachwood Brewing where he was lead brewer of their Long Beach facility. At last year’s Great American Beer Festival in Denver, Riip was in the highly exclusive category of most medaled breweries garnering a Gold and two Silvers! We’re tapping the keg with Brewmaster Ian McCall.

We’re bagel obsessed in Southern California so a new, independent bagel shop really needs to stand out to get attention in an already crowded and highly discriminating marketplace. Hank’s Bagels (Hank’s…a deli of sorts) is the creation of Chef Trevor Faris and the original, tiny Burbank location opened without fanfare in late 2019. 

His hand-rolled bagels and spreads, along with a full menu of mouth-watering bagel sandwiches earned early word-of-mouth fame. Many days they sold out of bagels by the early afternoon. Demand has been so great that Chef Travis launched a much larger, commissary location on Ventura Blvd. in Sherman Oaks late last year to keep up. Chefs rave about these bagels and sandwiches. Chef Travis joins us with the bagel briefing.

Our own Chef Andrew Gruel of the Slapfish Restaurant Group provides another timely and informative “Ask the Chef” segment where Chef Andrew responds to listeners thoughtful inquiries. Chef Andrew is regularly updating us on the impact of the Covid-19 crisis in the hospitality field and what we, as diners, can do to support the very survival of restaurants which is a genuine (and increasingly growing) concern. Restaurants in Southern California are finally again allowed to operate for outside/patio dining at reduced capacities with all the requisite COVID 19 safety precautions. How is it going thus far? We’ll “Ask the Chef.” What foods freeze well at home and for how long? What are the best tips for defrosting? Chef Andrew has the answers.

All of this and heaping helpings of extra deliciousness (with proper Social Distancing) on this week’s not-to-miss show!

Anne Marie Panoringan of Voice of OC at KLAA Studios holding a bottle of Hand Sanitizer from Blinking Owl Distillery

Anne Marie Panoringan is Voice of OC’s well-informed food columnist. She reports industry news, current events and trends. Panoringan’s prior efforts includes writing about food for 8 years at the OC Weekly in which she interviewed more than 330 chefs, restauranteurs and industry professionals for her weekly “On the Line” column. Anne Marie’s work has been recognized by the Orange County Press Club

Anne Marie joins us to talk about the new variations of progressive Ramen on the OC scene, and Detroit and Sicilian-style square pizza (which will be part of her next column available on February 22nd.) Also Anne Marie will update us on Chef Amy Lebrun’s (ex-Lido Bottle Works) new association.

Anne Marie’s columns can be found on the Voice of OC’s Website. Click on the “Arts & Culture” tab on the top of the Home Page.

Bjoern Risse of Rasslebock Kitchen and Beer Garden

Rasselbock Kitchen and Beer Garden with locations in Long Beach (2018) and the Mar Vista area of Los Angeles is a German restaurant and pub specializing in contemporary German fare with a modern twist. They also specialize in freshly tapped German and Belgian beers. Rasselbock features 35 German and Belgian beers, homemade sangrias and a selection of German and California wines.

The Rasselbock menu includes multiple versions of schnitzel, sausages, Bavarian pretzels and their signature apple strudel for dessert. The offerings also include multiple vegetarian and vegan options plus kid-friendly dishes.

Both Rasselbocks have reopened for outside, patio dining nightly with proper distancing between tables. On weekends the restaurants open at 12 Noon. Takeout is available, too.

Is Rasselbock on the menu? Proprietor Bjoern Risse joins us with the explanation.

Ian McCall of Riip Beer Company

Riip Beer Co. is located in Sunset Beach, a historic sub-district of Huntington Beach, California directly on Pacific Coast Highway across the street from the beach & the Bolsa Chica Wetlands. “Riip Beer Company started in 2014 as a Home Brew Operation on a 20 Gallon Brew Sculpture by More Beer in a small garage in Downtown Huntington Beach, California.” 

The winning tradition of Riip has continued under the direction of Brewmaster and Director of Brewing Operations, Ian McCall who is a Huntington Beach resident. Ian joined Riip Beer Co. (a bit over 2 years ago) from Beachwood Brewing where he was lead brewer of their Long Beach facility. At last year’s Great American Beer Festival in Denver, Riip was in the highly exclusive category of most medaled breweries garnering a Gold and two Silvers! 

For this Weekend Riip has a pair of news brews on tap. Playa Nublada: Hazy IPA dry hopped with Citra, Mosaic and Simcoe. Old School Values: a modern take on a classic IPA. Riip “paired classic American hops, Amarillo, Centennial and Zythos with modern kettle and dry hopping processes and the result is rad!”

“Founded by two Brother-in-Laws in 2014, Riip Beer became one of Southern California’s first Nano Breweries to hit the rapid growing craft beer scene producing some of the best small batch, hand crafted ales in Orange County. Riip Beer was built organically from the ground up, the same way they craft their beers.”

“In 2016 Riip Beer Company for the first time ever entered the prestigious GABF (Great American Beer Festival) competition and received a Silver Medal for it’s Super Cali IPA in the uber competitive American IPA category. Brewed on their 3bbl system Riip Beer became the smallest brewery to ever win a GABF in the American IPA category with over 400 entries from around the globe.”

The winning tradition has continued under the direction of Brewmaster and Director of Brewing Operation, Ian McCall, who is a Huntington Beach resident. Ian joined Riip Beer Co. (a bit over 2 years ago) from Beachwood Brewing where he was lead brewer of their Long Beach facility. 

At last year’s Great American Beer Festival in Denver, Riip was in the highly exclusive category of most medaled breweries. They were awarded Gold for their Belgian-Style Ale – Category 82 (Tangible Passion,) A Silver for Coffee Stout or Porter – Category 10 (The Riizzo,)  and a Silver for American-Style Black Ale or American-Style – Category 69 (Black the Ripper.)

At any given time the Riip Beer Co. Tasting Room in Huntington Beach offers an impressive selection of 19 craft beers on tap.

We’re tapping the keg with Brewmaster Ian McCall.

Trevor Faris of Hanks Bagels

We’re bagel obsessed in Southern California so a new, independent bagel shop really needs to stand out to get attention in an already crowded and highly discriminating marketplace. Hank’s Bagels (Hank’s…a deli of sorts) is the creation of Chef Trevor Faris and the original, tiny Burbank location opened without fanfare in late 2019. 

His hand-rolled bagels and spreads, along with a full menu of mouth-watering bagel sandwiches earned early word-of-mouth fame. Many days they sold out of bagels by the early afternoon. Demand has been so great that Chef Travis opened a much larger, commissary location on Ventura Blvd. late last year to keep up. Chefs rave about these bagels and sandwiches.

The assortment of handmade bagels includes plain, poppy, sesame, salt, cinnamon raisin, onion, rosemary and everything. Spreads range from Scallion to Vegan Cream Cheese plus Lox. A popular Bagel Sandwich is the No. 2 with crispy fried egg, braised greens, gruyere, pickled peppers and aioli.

Chef Travis joins us with the bagel briefing.

Andy Harris and Andrew Gruel at Cabana 14 at the Cove at Pechanga Resort and Casino

Our own Chef Andrew Gruel of the Slapfish Restaurant Group provides another timely and informative “Ask the Chef” segment where Chef Andrew responds to listeners thoughtful inquiries. Chef Andrew is regularly updating us on the impact of the Covid-19 crisis in the hospitality field and what we, as diners, can do to support the very survival of restaurants which is a genuine (and increasingly growing) concern. Restaurants in Southern California are finally again allowed to operate for outside/patio dining at greatly reduced capacities with all the requisite COVID 19 safety precautions. How is it going thus far? We’ll “Ask the Chef.” 

In our culinary hints discussion what foods freeze well at home and for how long? What are the best tips for freezing and then, later, for defrosting? Chef Andrew has the informed answers.

Chef Andrew also updates us on the inspiring progress for the grass-roots, 86 Restaurant Struggle campaign to benefit out-of-work and struggling restaurant workers. Chef Andrew and his wife, Lauren, have already distributed over $320,000 in small grants to deserving restaurant workers in need. All applications are carefully vetted by the Gruels. The need, and fundraising, continues…

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: Restaurateur Bjoern Risse, Rasselbock Kitchen & Beer Garden, Long Beach & Mar Vista
Segment Five: Brewmaster Ian McCall, Riip Beer Co., Huntington Beach Part One
Segment Six: Brewmaster Ian McCall, Riip Beer Co., Huntington Beach Part Two
Segment Seven: Trevor Faris, Proprietor, Hank’s Bagels – Sherman Oaks & Burbank
Segment Eight: Co-Host Chef Andrew Gruel of the Slapfish Restaurant Group with “Ask the Chef”