Show 508, January 21, 2023: Show Preview with Executive Producer & Co-Host Andy Harris

Chef Rich Mead is the proprietor of Farmhouse at Rogers Gardens in Corona del Mar. Chef Rich’s seasonal menus feature ingredients sourced from local and sustainably focused farmers and purveyors. Sunday Brunch in the Gardens is a celebratory Orange County tradition. Farmhouse will also be a participating restaurant in the upcoming Orange County Restaurant Week set for March 5th to 11th. Chef Rich Mead takes a break from his regular Saturday morning sourcing trip at the Santa Monica Farmers Market to join us.

“The Santa Ynez Valley’s creative culinary culture has long been at the heart of its wine country experience, but its wide range of flavors are never more accessible than during Santa Ynez Valley Restaurant Weeks. Restaurant Weeks has returned for the 13th consecutive year, January 16 to 31, once again showcasing the region’s culinary bounty — and the perfect Santa Ynez Valley wines to pair with it — with a variety of special three-course prix fixe price menus.” Shelby Sim (President and CEO of Visit Santa Ynez Valley) is our guest highlighting Santa Ynez Valley Restaurant Weeks.

“The city-wide 2nd annual Long Beach Black Restaurant Week will take place January 22-29, 2023. Long Beach Black Restaurant Week will be an avenue to bring everyone to the table, from all walks of life, to showcase the city’s diverse Black food scene. Organized by Long Beach Food & Beverage, a California registered 501(c)3 non-profit, Long Black Restaurant Week is an eight day, city-wide event devoted to celebrating African, African American, and Caribbean fare in and around Long Beach. The event also seeks to highlight Black-owned food businesses as well as Black chefs and bartenders.” One of the participating restaurant pop-ups is Miller Butler known for their fresh pasta and wood-fire oven cooked pizzas. We’ll meet Co-Founder and pizzaiolo Ahmed Jamal Butler.

We’re delighted to welcome prominent food journalist Farley Elliott back to the show. Farley is the Senior Editor of the widely read Eater LA, covering the daily restaurant news beat in Los Angeles, Orange County and environs. He’s also the author of Los Angeles Street Food: A History From Tamaleros to Taco Trucks, a book about the long, winding saga of street food in Los Angeles. Find him all over the internet. We’ll discuss, among other delectable topics, the Michelin California Guide and its importance to recognized restaurants.

Our own Chef Andrew Gruel the Founder of Big Parm (New Jersey-style pizza), Two Birds and the just soft-opened, full-service Calico Fish House (on Pacific Coast Highway in Huntington Beach) provides another timely and informative “Ask the Chef” segment where Chef Andrew responds to listeners thoughtful inquiries. Locally caught California Halibut is now in season. Chef Andrew provides an over view. What’s a Ghost and/or a Virtual Kitchen? Chef Andrew explains the differences between Food Halls, Virtual Kitchens / Ghost Kitchens and the multiple hybrid variations utilizing components of each. They are here to stay in one form or another.

All of this and heaping helpings of extra deliciousness for the new year on this week’s not-to-miss show!

Show 508, January 21, 2023: Chef / Proprietor Rich Mead, Farmhouse at Roger’s Gardens

Rich Mead of Farmhouse at Rogers Gardens

Chef Rich Mead is the proprietor of Farmhouse at Rogers Gardens in Corona del Mar. Chef Rich’s seasonal menus feature ingredients sourced from local and sustainably focused farmers and purveyors. Sunday Brunch in the Garden is a now a celebratory Orange County tradition. Chef Rich Mead takes a break from his regular Saturday morning sourcing trip at the Santa Monica Farmers Market to join us.

“During his nearly four decades of culinary expertise, Chef Rich Mead has cultivated relationships with the highest regarded local sustainable farms, allowing him to create the freshest menus using locally sourced, seasonal ingredients and specially grown vegetables. In 2016, after years of planning, Chef Mead unveiled a unique and sustainable field-to-fork dining experience at Farmhouse, located within Roger’s Gardens. Nestled on over 6 acres in the garden-like setting, Farmhouse features exclusive wines, craft beers, signature cocktails, artisan refreshments and a healthy based seasonal cuisine.”

Farmhouse will also be a participating restaurant in the upcoming Orange County Restaurant Week set for March 5th to 11th.

Farmhouse will serve an Amuse, Starter, Entrée, Dessert and a Seasonal Cocktail for $60 per guest. (Reservations recommended.)

January 21: Farmhouse at Rogers Gardens, Santa Ynez Valley Restaurant Weeks, MillerButler, Farley Elliott of Eater LA

Podcasts

Segment One: Show Preview with Executive Producer & Co-Host Andy Harris
Segment Two: Chef / Proprietor Rich Mead, Farmhouse at Roger’s Gardens
Segment Three: Santa Ynez Valley Restaurant Weeks with Shelby Sim, President / CEO of Visit the Santa Ynez Valley
Segment Four: Long Beach Black Restaurant Week with Pizzaiolo Ahmad Jamal Butler of Miller Butler Part One
Segment Five: Long Beach Black Restaurant Week with Pizzaiolo Ahmad Jamal Butler of Miller Butler Part Two
Segment Six: Farley Elliott, Senior Editor, Eater Los Angeles Part One
Segment Seven: Farley Elliott, Senior Editor, Eater Los Angeles Part Two
Segment Eight: Chef Andrew Gruel, Co-Host, with “Ask the Chef”

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

Chef Rich Mead is the proprietor of Farmhouse at Rogers Gardens in Corona del Mar. Chef Rich’s seasonal menus feature ingredients sourced from local and sustainably focused farmers and purveyors. Sunday Brunch in the Gardens is a celebratory Orange County tradition. Farmhouse will also be a participating restaurant in the upcoming Orange County Restaurant Week set for March 5th to 11th. Chef Rich Mead takes a break from his regular Saturday morning sourcing trip at the Santa Monica Farmers Market to join us.

“The Santa Ynez Valley’s creative culinary culture has long been at the heart of its wine country experience, but its wide range of flavors are never more accessible than during Santa Ynez Valley Restaurant Weeks. Restaurant Weeks has returned for the 13th consecutive year, January 16-31, once again showcasing the region’s culinary bounty — and the perfect Santa Ynez Valley wines to pair with it — with a variety of special three-course prix fixe price menus.” Shelby Sim (President and CEO of Visit Santa Ynez Valley) is our guest highlighting Santa Ynez Valley Restaurant Weeks.

“The city-wide 2nd annual Long Beach Black Restaurant Week will take place January 22-29, 2023. Long Beach Black Restaurant Week will be an avenue to bring everyone to the table, from all walks of life, to showcase the city’s diverse Black food scene. Organized by Long Beach Food & Beverage, a California registered 501(c)3 non-profit, Long Black Restaurant Week is an eight day, city-wide event devoted to celebrating African, African American, and Caribbean fare in and around Long Beach. The event also seeks to highlight Black-owned food businesses as well as Black chefs and bartenders.” One of the participating restaurant pop-ups is MillerButler known for their fresh pasta and wood-fire oven cooked pizzas. We’ll meet Co-Founder and pizzaiolo Ahmed Jamal Butler.

We’re delighted to welcome food journalist Farley Elliott back to the show. Farley is the Senior Editor of the widely read Eater LA, covering the daily restaurant news beat in Los Angeles, Orange County and environs. He’s also the author of Los Angeles Street Food: A History From Tamaleros to Taco Trucks, a book about the long, winding saga of street food in Los Angeles. Find him all over the internet at @overoverunder. We’ll discuss, among other delectable topics, the Michelin California Guide and its importance to recognized restaurants.

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. What’s a Ghost and/or a Virtual Kitchen? Chef Andrew explains the differences between Food Halls, Virtual Kitchens / Ghost Kitchens and the multiple hybrid variations utilizing components of each. They are here to stay.

All of this and heaping helpings of extra deliciousness for the new year on this week’s not-to-miss show!

Rich Mead of Farmhouse at Rogers Gardens

Chef Rich Mead is the proprietor of Farmhouse at Rogers Gardens in Corona del Mar. Chef Rich’s seasonal menus feature ingredients sourced from local and sustainably focused farmers and purveyors. Sunday Brunch in the Garden is a now a celebratory Orange County tradition. Chef Rich Mead takes a break from his regular Saturday morning sourcing trip at the Santa Monica Farmers Market to join us.

“During his nearly four decades of culinary expertise, Chef Rich Mead has cultivated relationships with the highest regarded local sustainable farms, allowing him to create the freshest menus using locally sourced, seasonal ingredients and specially grown vegetables. In 2016, after years of planning, Chef Mead unveiled a unique and sustainable field-to-fork dining experience at Farmhouse, located within Roger’s Gardens. Nestled on over 6 acres in the garden-like setting, Farmhouse features exclusive wines, craft beers, signature cocktails, artisan refreshments and a healthy based seasonal cuisine.”

Farmhouse will also be a participating restaurant in the upcoming Orange County Restaurant Week set for March 5th to 11th.

Shelby Sim of the Santa Ynez Valley

“The Santa Ynez Valley’s creative culinary culture has long been at the heart of its wine country experience, but its wide range of flavors are never more accessible than during Santa Ynez Valley Restaurant Weeks.”

Restaurant Weeks has returned for the 13th consecutive year, January 16-31, once again showcasing the region’s culinary bounty — and the perfect Santa Ynez Valley wines to pair with it — with a variety of special three-course prix fixe price menus.”

“The restaurants that participate in Santa Ynez Valley’s annual festival of flavor feature curated, chef-driven, three-course menus at price points of $30, $40, or $50, plus tax and gratuity. Many of the region’s wineries and tasting rooms also participate at various levels, offering two-for-one tastings, special tasting flights, and discounts on bottle purchases.”

“Restaurant Weeks brings foodies together each year for an affordable, immersive culinary experience,” said Shelby Sim, President/CEO of Visit the Santa Ynez Valley. “The region’s wines are typically what come to mind first when thinking about the Santa Ynez Valley. But Restaurant Weeks showcases our gifted local chefs and their diverse and inspired culinary creations in a way that is accessible to most everyone.”

For the latest updates on Santa Ynez Valley Restaurant Weeks, including menus and participating restaurants, wineries, and tasting rooms, visit their Restaurant Weeks website.

Shelby Sim is our guest highlighting Santa Ynez Valley Restaurant Weeks.

Ahmed Jamal Butler of MillerButler

“The city-wide 2nd annual Long Beach Black Restaurant Week will take place January 22-29, 2023. Long Beach Black Restaurant Week will be an avenue to bring everyone to the table, from all walks of life, to showcase the city’s diverse Black food scene. Organized by Long Beach Food & Beverage, a California registered 501(c)3 non-profit, Long Black Restaurant Week is an eight day, city-wide event devoted to celebrating African, African American, and Caribbean fare in and around Long Beach. The event also seeks to highlight Black-owned food businesses as well as Black chefs and bartenders.”

One of the participating restaurants (with a pop-up) is MillerButler, “a grassroots mobile fresh pasta and woodfired pizza company based out of San Pedro. Their aim is to celebrate life within their community (and beyond) through a unique set of culinary experiences. They love cultivating moments of the good life- or “Dolce Vita,” by way of connecting over food.”

“Miller Butler makes a variety of high-quality handmade pastas, wood-fired pizzas, teach cooking and pasta making classes, provide catering and private chef services.”

“Miller Butler is founded in strong family roots and driven by passion. They are a husband and wife owned brand. The company name reflects the joining of their two families.”

““Miller,” is Chef Jillana Nadine Miller aka Chef J. She was practically born in the kitchen and has come up through the ranks as a “private chef to the stars”. Building the dream of MillerButler with her husband is the next step in her mission to branch out further and wider to cultivate joy and connection through food.”

““Butler,” is Ahmad Jamal Butler, a gifted Pizzaiolo and pasta maker. A talented home cook with 15 years of experience in the Hotel Hospitality industry, Ahmad has taken on the challenge of creating delicious canvas’ for Chef J’s flavorful creations. He has been refining MillerButler’s dough recipes over the last 2 years and receiving rave reviews.” Chef Ahmad is our guest with pizza peel in hand.

During Long Beach Black Restaurant Week MillerButler will be in- residence at Trademark Brewing on Tuesday, January 24th from 4:30 p.m. until 9:00 p.m. (or until they run out of dough.)

Farley Elliott at the KLAA Studios

We’re delighted to welcome food journalist Farley Elliott back to the show. Farley is the Senior Editor of the widely read Eater LA, covering the daily restaurant news beat in Los Angeles, Orange County and environs. He’s also the author of Los Angeles Street Food: A History From Tamaleros to Taco Trucks, a book about the long, winding saga of street food in Los Angeles. Find him all over the internet.

The Michelin Guide California was released last December. Chefs consider Michelin recognition to be of great importance. The Guide (now only online) conveys its restaurant awards through a series of recognitions. There are “Stars” awarded for restaurant of distinction in addition to the Bib Gourmands recognizing skillful cooking at an affordable price. Farley has covered the Michelins for years (Michelin is apparently a bit media shy when it comes to interviews) and we’ll discuss all the levels of possible awards and where the funding for the Guides comes from.

We’ll also discuss with Farley his most eagerly anticipated restaurant openings on the horizon for 2023.

Chef Andrew Gruel of Big Parm and the Calico Fish House

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.

What’s a Ghost and/or a Virtual Kitchen? Chef Andrew explains the differences between Food Halls, Virtual Kitchens / Ghost Kitchens and the multiple hybrid variations appearing utilizing components of each.

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.

Podcasts

Segment One: Show Preview with Executive Producer & Co-Host Andy Harris
Segment Two: Chef / Proprietor Rich Mead, Farmhouse at Roger’s Gardens
Segment Three: Santa Ynez Valley Restaurant Weeks with Shelby Sim, President / CEO of Visit the Santa Ynez Valley
Segment Four: Long Beach Black Restaurant Week with Pizzaiolo Ahmad Jamal Butler of Miller Butler Part One
Segment Five: Long Beach Black Restaurant Week with Pizzaiolo Ahmad Jamal Butler of Miller Butler Part Two
Segment Six: Farley Elliott, Senior Editor, Eater Los Angeles Part One
Segment Seven: Farley Elliott, Senior Editor, Eater Los Angeles Part Two
Segment Eight: Chef Andrew Gruel, Co-Host, with “Ask the Chef”

Show 483, July 16, 2022: Romeo Coleman, Coleman Family Farm, Carpinteria, CA Part One

Romeo Coleman of Coleman Family Farm

Coleman Family Farms in Carpinteria is under the management of 2nd generation family farmer Romeo Coleman. Their produce is available at both the Wednesday and Saturday mornings Farmers Markets in Santa Monica. Founded in 1963 by the late Bill Coleman.

Many of the finer restaurants in the area utilize their seasonal produce and flowers including acclaimed Chef Rich Mead of Farmhouse in Corona del Mar. Right now they have cherry tomatoes and an assortment of basil. Well known for exceptional heirloom tomatoes in season.

Romeo joins us with a full report on the season’s best.

Show 483, July 16, 2022: Romeo Coleman, Coleman Family Farm, Carpinteria, CA Part Two

Romeo Coleman of Coleman Family Farm

Coleman Family Farms in Carpinteria (and Ventura) is under the management of 2nd generation family farmer Romeo Coleman. Their produce is available at both the Wednesday and Saturday mornings Farmers Markets in Santa Monica. Founded in 1963 by the late Bill Coleman.

Many of the finer restaurants in the area utilize their seasonal produce and flowers including Chef Rich Mead of Farmhouse in Corona del Mar. Right now they have cherry tomatoes and an assortment of basil. Well known for exceptional heirloom tomatoes in season. They only grow what’s in season for the area.

Romeo continues with us with a full report on the season’s best.

Show 441, September 4, 2021: Show Preview with Executive Producer & Co-Host Andy Harris

Happy Labor Day Weekend

Farmhouse at Roger’s Gardens in Corona del Mar turned five on September 1, 2021. “To celebrate the occasion, Owner & Executive Chef Rich Mead is highlighting a menu of $5 food and drink specials offered Wednesday, September 1 through Sunday, September 5. Chef Rich Mead’s special menu of five $5 bites highlights the unique local and sustainable ingredients he sources during weekly trips to the Santa Monica Farmers Market.” Chef Rich takes a respite from his busy kitchen to join us.

Winemaker Pietro Buttitta of Prima Materia makes American-Italian wines from his 12-acre vineyard in Lake County, CA. “His is a quest to not just get it right, but simply to get to making good, balanced wines. In his effort, he knows he’s up against perceptions borne 20 years ago about Italian varietals made in California. His is, fortunately, not those wines.” “Prima Materia doesn’t use herbicides or pesticides, and they naturally craft unfined and unfiltered wines using traditional methods that produce ageable bottles that respect classical styles interpreted through their vineyard.” Pietro is our guest to uncork all that is Prima Materia.

Adam Bell, the founder of dataTV established in 1996, is the “SoCal Restaurant Show’s” accomplished, long-time web designer, webmaster and all-around social media guru. He relocated to Los Angeles from New Orleans in the aftermath of Hurricane Katrina. Adam’s wide range of clients includes Chef Jet Tila, Café du Monde and the International Food Wine and Travel Writers Association. Adam is also a certified coffee nut. Last weekend was the big, annual Coffee Fest Anaheim at the Anaheim Convention Center. Adam will report on what’s new in coffee and what it’s like experiencing a popular, previously well-attended trade show known for generous sampling coming off the pandemic with the real concerns of the spread of the Delta variant.

“Every September, in honor of Childhood Cancer Awareness Month, Sgt. Pepperoni’s Pizza Store (3 OC locations) fundraises for Julian’s LEGO® Corner, an Orange County-based charity that donates new LEGO® kits for seriously ill hospitalized children to play with while they undergo medical care at Children’s Hospital of Orange County (CHOC). Last year, Sgt. Pepperoni’s raised $16,000, and the team has an even bigger goal in 2021.” Our guests, representing the owners of Sgt. Pepperoni’s, are Stan Frazier and Jeff Roberts.

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 continually updating us on the real impact of the Covid-19 crisis in the hospitality field and what we, as diners, can do to support the continued survival of restaurants during the initial, highly fluid stages of the hoped-for recovery. Genuine concerns remain… Bracken’s Kitchen is presenting their annual benefit, The Hungry Games 4.0 on Thursday evening, September 9th to benefit the less fortunate and food insecure in Southern California. Chef Andrew is one of the participating chefs. Bottled hot sauce is everywhere these days and there seems to be more brands entering the marketplace all the time. What goes into creating a quality, shelf-stable hot sauce? We’ll “Ask the Chef.”

All of this and heaping helpings of extra deliciousness on this week’s not-to-miss show!

Show 441, September 4, 2021: Chef / Proprietor Rich Mead, Farmhouse at Roger’s Gardens Part One

Rich Mead of Farmhouse at Rogers Gardens

Farmhouse at Roger’s Gardens in Corona del Mar turned five on September 1, 2021. To celebrate the occasion, Owner & Executive Chef Rich Mead is highlighting a menu of $5 food and drink specials offered Wednesday, September 1 through Sunday, September 5.

“Chef Rich Mead’s special menu of five $5 bites highlights the unique local and sustainable ingredients he sources during weekly trips to the Santa Monica Farmers Market. A tradition he’s kept for nearly 20 years, the relationships Chef Rich has cultivated with local farmers and purveyors is what has made Farmhouse the go-to destination to discover the freshest flavors of the season since day one.”

“Guests can select from Farmhouse Kimchi Fried “Rice” made with Tehachapi Heritage Grain Project rye grain, Autonomy Farms Chicken Meatballs and Tomatillo Broth, Vegetable Spring Roll, Cauliflower “Ceviche” and a Pastrami Cured Salmon Bite.”

“During his nearly four decades of culinary expertise, Chef Rich Mead has cultivated relationships with the highest regarded local sustainable farms, allowing him to create the freshest menus using locally sourced, seasonal ingredients and specially grown vegetables. In 2016, after years of planning, Chef Mead unveiled a unique and sustainable field-to-fork dining experience at Farmhouse, located within Roger’s Gardens. Nestled on over 6 acres in the garden-like setting, Farmhouse features exclusive wines, craft beers, signature cocktails, artisan refreshments and a healthy-based seasonal cuisine.”

Chef Rich takes a respite from his busy kitchen to join us.

Show 441, September 4, 2021: Chef / Proprietor Rich Mead, Farmhouse at Roger’s Gardens Part Two

Rich Mead of Farmhouse at Rogers Gardens

Farmhouse at Roger’s Gardens in Corona del Mar turned five on September 1, 2021. To celebrate the occasion, Owner & Executive Chef Rich Mead is highlighting a menu of $5 food and drink specials offered Wednesday, September 1 through Sunday, September 5.

“Chef Rich Mead’s special menu of five $5 bites highlights the unique local and sustainable ingredients he sources during weekly trips to the Santa Monica Farmers Market. A tradition he’s kept for nearly 20 years, the relationships Chef Rich has cultivated with local farmers and purveyors is what has made Farmhouse the go-to destination to discover the freshest flavors of the season since day one.”

“Relax in the restaurant’s open-air, garden-like setting and cheers to five years with $5 sips including red and white wine curated by General Manager and wine enthusiast Koire Rogers, and a signature cocktail courtesy of award-winning ‘Chef de Swigs’ Anthony Laborin.”

“During his nearly four decades of culinary expertise, Chef Rich Mead has cultivated relationships with the highest regarded local sustainable farms, allowing him to create the freshest menus using locally sourced, seasonal ingredients and specially grown vegetables. In 2016, after years of planning, Chef Mead unveiled a unique and sustainable field-to-fork dining experience at Farmhouse, located within Roger’s Gardens. Nestled on over 6 acres in the garden-like setting, Farmhouse features exclusive wines, craft beers, signature cocktails, artisan refreshments and a healthy-based seasonal cuisine.”

Chef Rich takes a further respite from his busy kitchen to continue with us.

September 4: Farmhouse at Roger’s Gardens, Prima Materia, dataTV at CoffeeFest, Sgt. Pepperoni’s Pizza Store

Podcasts

Segment One: Show Preview with Executive Producer & Co-Host Andy Harris
Segment Two: Chef / Proprietor Rich Mead, Farmhouse at Roger’s Gardens Part One
Segment Three: Chef / Proprietor Rich Mead, Farmhouse at Roger’s Gardens Part Two
Segment Four: Winemaker and Chef Pietro Buttitta, Prima Materia, Lake County, CA Part One
Segment Five: Winemaker and Chef Pietro Buttitta, Prima Materia, Lake County, CA Part Two
Segment Six: Adam Bell of dataTV, Report on Coffee Fest Anaheim
Segment Seven: Sgt. Pepperoni’s Pizza Store with Partners Stan Frazier and Jeff Roberts
Segment Eight: Co-Host Chef Andrew Gruel of the Slapfish Restaurant Group with “Ask the Chef”

Happy Labor Day Weekend

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

Farmhouse at Roger’s Gardens in Corona del Mar turned five on September 1, 2021. “To celebrate the occasion, Owner & Executive Chef Rich Mead is highlighting a menu of $5 food and drink specials offered Wednesday, September 1 through Sunday, September 5. Chef Rich Mead’s special menu of five $5 bites highlights the unique local and sustainable ingredients he sources during weekly trips to the Santa Monica Farmers Market.” Chef Rich takes a respite from his busy kitchen to join us.

Winemaker Pietro Buttitta of Prima Materia makes American-Italian wines from his 12-acre vineyard in Lake County, CA. “His is a quest to not just get it right, but simply to get to making good, balanced wines. In his effort, he knows he’s up against perceptions borne 20 years ago about Italian varietals made in California. His is, fortunately, not those wines.” “Prima Materia doesn’t use herbicides or pesticides, and they naturally craft unfined and unfiltered wines using traditional methods that produce ageable bottles that respect classical styles interpreted through their vineyard.Pietro is our guest to uncork all that is Prima Materia.

Adam Bell, the founder of dataTV established in 1996, is the “SoCal Restaurant Show’s” accomplished, long-time web designer, webmaster and all-around social media guru. He relocated to Los Angeles from New Orleans in the aftermath of Hurricane Katrina. Adam’s wide range of clients includes Chef Jet Tila, Café du Monde and the International Food Wine and Travel Writers Association. Adam is also a certified coffee nut. Last weekend was the big, annual Coffee Fest Anaheim at the Anaheim Convention Center. Adam will report on what’s new in coffee and what it’s like experiencing a popular, previously well-attended trade show coming off the pandemic with the real concerns of the spread of the Delta variant.

“Every September, in honor of Childhood Cancer Awareness Month, Sgt. Pepperoni’s Pizza Store (3 OC locations) fundraises for Julian’s LEGO® Corner, an Orange County-based charity that donates new LEGO® kits for seriously ill hospitalized children to play with while they undergo medical care at Children’s Hospital of Orange County (CHOC). Last year, Sgt. Pepperoni’s raised $16,000, and the team has an even bigger goal in 2021.” Our guests, representing the owners of Sgt. Pepperoni’s, are Stan Frazier and Jeff Roberts.

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 continually updating us on the real impact of the Covid-19 crisis in the hospitality field and what we, as diners, can do to support the continued survival of restaurants during the initial, highly fluid stages of the hoped-for recovery. Genuine concerns remain… Bracken’s Kitchen is presenting their annual benefit, The Hungry Games 4.0 on Thursday evening, September 9th to benefit the less fortunate and food insecure in Southern California. Chef Andrew is one of the participating chefs. Bottled hot sauce is everywhere these days and there seems to be more brands entering the marketplace all the time. What goes into creating a quality, shelf-stable hot sauce? We’ll “Ask the Chef.”

All of this and heaping helpings of extra deliciousness on this week’s not-to-miss show!

Rich Mead of Farmhouse at Rogers Gardens

Farmhouse at Roger’s Gardens in Corona del Mar turned five on September 1, 2021. To celebrate the occasion, Owner & Executive Chef Rich Mead is highlighting a menu of $5 food and drink specials offered Wednesday, September 1 through Sunday, September 5.

“Chef Rich Mead’s special menu of five $5 bites highlights the unique local and sustainable ingredients he sources during weekly trips to the Santa Monica Farmers Market. A tradition he’s kept for nearly 20 years, the relationships Chef Rich has cultivated with local farmers and purveyors is what has made Farmhouse the go-to destination to discover the freshest flavors of the season since day one.”

“Guests can select from Farmhouse Kimchi Fried “Rice” made with Tehachapi Heritage Grain Project rye grain, Autonomy Farms Chicken Meatballs and Tomatillo Broth, Vegetable Spring Roll, Cauliflower “Ceviche” and a Pastrami Cured Salmon Bite.”

“Relax in the restaurant’s open-air, garden-like setting and cheers to five years with $5 sips including red and white wine curated by General Manager and wine enthusiast Koire Rogers, and a signature cocktail courtesy of award-winning ‘Chef de Swigs’ Anthony Laborin.”

“During his nearly four decades of culinary expertise, Chef Rich Mead has cultivated relationships with the highest regarded local sustainable farms, allowing him to create the freshest menus using locally sourced, seasonal ingredients and specially grown vegetables. In 2016, after years of planning, Chef Mead unveiled a unique and sustainable field-to-fork dining experience at Farmhouse, located within Roger’s Gardens. Nestled on over 6 acres in the garden-like setting, Farmhouse features exclusive wines, craft beers, signature cocktails, artisan refreshments and a healthy-based seasonal cuisine.”

Chef Rich takes a respite from his busy kitchen to join us.

Pietro Buttitta of Prima Materia

“Winemaker Pietro Buttitta of Prima Materia makes American-Italian wines from his 12-acre vineyard in Lake County, CA. His is a quest to not just get it right, but simply to get to making good, balanced wines. In his effort, he knows he’s up against perceptions borne 20 years ago about Italian varietals made in California. His is, fortunately, not those wines.”

“Prima Materia doesn’t use herbicides or pesticides, and they naturally craft unfined and unfiltered wines using traditional methods that produce ageable bottles that respect classical styles interpreted through their vineyard.”

“Prima Materia is the product of two decades spent working in vineyards, wineries, and cooking in restaurant kitchens that ranged from Michelin starred to hamburger (and fried chicken) consulting. This culinary background is part of the winemaking approach, and every bottle hopes to capture a distinctive, Old-World inflected voice in harmony with California’s vast and evolving wine history.”

“The wines are crafted in small batches of two to ten barrels each, producing 1,200 to 1,500 cases per year. The winemaking and grape-growing are intensively hands-on, using stems and time, gravity and buckets, rather than fancy, impersonal machinery or mechanized processes. Prima Materia’s wines are unsulfured for much of their lives, allowing them to evolve as living things and new oak is rarely used. The wines are unfined, unfiltered, hand harvested, and hand bottled, and they are clean, stable and ready for long aging.”

Prima Materia’s main tasting room is located at 49th & Telegraph Avenue in the Temescal neighborhood of Oakland, Ca., and you can also try the wines at Riggers Loft in Richmond, California.

Pietro Buttitta joins us to uncork all that is Prima Materia.

Adam Bell of dataTV

Adam Bell, the founder of dataTV established in 1996, is the “SoCal Restaurant Show’s” accomplished, long-time web designer and all-around social media guru. He relocated to Los Angeles from New Orleans in the aftermath of Hurricane Katrina. Adam’s wide range of clients includes Chef Jet Tila, Café du Monde and the International Food Wine and Travel Writers Association.

Adam is also a certified coffee nut. Last weekend was the big, annual Coffee Fest Anaheim at the Anaheim Convention Center. Adam will report on what’s new in coffee and what a popular, previously well-attended trade show is like coming off the pandemic with the real concerns about the spread of the Delta variant.

“Every September, in honor of Childhood Cancer Awareness Month, Sgt. Pepperoni’s Pizza Store (3 OC locations) fundraises for Julian’s LEGO® Corner, an Orange County-based charity that donates new LEGO® kits for seriously ill hospitalized children to play with while they undergo medical care at Children’s Hospital of Orange County (CHOC). Last year, Sgt. Pepperoni’s raised $16,000, and the team has an even bigger goal in 2021.”

“The connection behind Sgt. Pepperoni’s goal and passion for Julian’s LEGO® Corner, is a unique and endearing story of Julian Dunn’s friendship with Lauren Roberts, daughter of Sgt. Pepperoni’s partners, Erica and Jeff Roberts.”

“Lauren and Julian were classmates, neighbors and friends when Julian was diagnosed with brain cancer and had to undergo strenuous treatment. Lauren stepped up to raise money with a lemonade stand to show her support for Julian. Lauren’s mother, Erica Roberts, added, “She was only five years old at the time, but she knew how to make cookies and lemonade. So, she said, ‘Mom, I want to do a lemonade stand for Julian.’” Just that day, Lauren raised more than $1,500 with her lemonade stand and her efforts for Julian didn’t stop there.”

“Lauren continued hosting lemonade stands to raise money for Julian over the next few years, as well as a musical event in Julian’s honor, Jammin’ for Julian. Lauren, now in high school, has also created Sweet Things For A Sweet Cause, a collection of desserts benefitting Julian’s LEGO® Corner that are available for purchase at Sgt. Pepperoni’s stores year-round.”

“Inspired by Lauren and Julian’s story, and with a strong desire to make a positive impact within their community, the Roberts, Hong, Frazier and Dodman families, owners of Sgt. Pepperoni’s, were honored to build upon Lauren’s efforts for Julian’s LEGO® Corner with a yearly, month-long fundraiser to commemorate Julian’s strength and bravery. Now in its sixth year, the fundraiser helps spread awareness for Julian’s LEGO® Corner and celebrates Julian’s legacy by bringing a smile to other children at CHOC.”

“To show guest’s support for Julian’s LEGO® Corner, Sgt. Pepperoni’s will be collecting new LEGO® sets and cash donations at all three locations (Aliso Viejo, Newport Beach and Irvine) for CHOC patients throughout September. Additionally, all proceeds in the month of September from Pizza of the Month, The Parma Pie, and desserts will be donated to Julian’s LEGO® Corner.”

Our guests, representing the owners of Sgt. Pepperoni’s, are Stan Frazier and Jeff Roberts.

Chef Andrew Gruel savoring a New Jersey style Pizza

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 continually updating us on the real impact of the Covid-19 crisis in the hospitality field and what we, as diners, can do to support the continued survival of restaurants during the initial, highly fluid stages of the hoped-for recovery. Genuine concerns remain…

Bracken’s Kitchen is presenting their annual benefit, The Hungry Games 4.0, on Thursday evening, September 9th at their Garden Grove kitchens to benefit the less fortunate and food insecure in Southern California. Chef Andrew is one of the participating chefs.

Bottled hot sauce is everywhere these days and there seems to be more brands entering the marketplace all the time. What goes into creating a quality, shelf-stable hot sauce? We’ll “Ask the Chef.”

Podcasts

Segment One: Show Preview with Executive Producer & Co-Host Andy Harris
Segment Two: Chef / Proprietor Rich Mead, Farmhouse at Roger’s Gardens Part One
Segment Three: Chef / Proprietor Rich Mead, Farmhouse at Roger’s Gardens Part Two
Segment Four: Winemaker and Chef Pietro Buttitta, Prima Materia, Lake County, CA Part One
Segment Five: Winemaker and Chef Pietro Buttitta, Prima Materia, Lake County, CA Part Two
Segment Six: Adam Bell of dataTV, Report on Coffee Fest Anaheim
Segment Seven: Sgt. Pepperoni’s Pizza Store with Partners Stan Frazier and Jeff Roberts
Segment Eight: Co-Host Chef Andrew Gruel of the Slapfish Restaurant Group with “Ask the Chef”

Show 410, January 30, 2021: Show Preview with Executive Producer & Co-Host Andy Harris

We’re previewing the show with Executive Producer & Co-Host Andy Harris. It’s been an especially eventful week as restaurants in Southern California can again serve guests with full-service outdoor or patio dining with various requirements defined by each County. LA County remains the most restrictive.

“The restaurant world is changing faster than ever before and some of the best chefs are all looking for ways to test out new concepts without a huge financial investment.”  Food entrepreneur Jolene Mannina, President of  SecretBurger.com, has brought Las Vegas its first Test Kitchen (Vegas Test Kitchen.) It’s a brick & mortar location in downtown Las Vegas on E. Fremont St. offering a variety of cuisines five days a week (Wednesday through Sunday) from celebrated chefs testing new concepts. “This is a win-win for these amazing chefs and the food loving community we all know Vegas has.” Jolene Mannina is our enterprising guest.

“Washington State is one of today’s most exciting viticulture regions and L’Ecole No 41 is one of its leading benchmark wineries. More than three decades of winemaking experience, ongoing investments in their Walla Walla Estate Ferguson and Seven Hills Vineyards, and partnerships with some of Washington’s oldest vineyard sites are central to L’Ecole’s well-deserved reputation for excellence across their portfolio of wines.” We’ll meet General Manager Constance Savage and Winemaker (and wine educator) Marcus Rafanelli to uncork all that is L’Ecole.

Rich Mead, Owner and Executive Chef of Farmhouse at Roger’s Gardens in Corona del Mar is once again offering guests patio seating in a lush, garden setting for lunch and early dinner with an all-day menu. With over 4,000 square feet of al fresco dining, guests can relax outdoors while responsibly enjoying an award-winning cocktail or a seasonal, sustainably sourced meal. Also available is a robust menu of takeout offerings in place including a Curbside Market with local ingredients and pantry staples, nourishing Family Meals and weekly Farmers Market Produce Boxes. Classic and signature cocktails are available for dine-in or curbside pickup courtesy of Chef de Swigs, Anthony Laborin and his team. We divert Rich Mead from the Saturday morning Santa Monica Farmers Market for a chat.

“Women restaurateurs from across Los Angeles have created a new charitable organization called RE:Her. Its debut initiative, a food festival called 10 Days RE:Her,  featured 10 days of unique collaborations, thematic menus, and one-on-one conversations between female industry leaders. 10 Days RE:Her kicked off on January 21, the anniversary of the groundbreaking Women’s March of 2017, and ran through Saturday, January 30. Over 100 restaurants and collaborators are involved. Observing local dining restrictions, aspects of the festival took place virtually and remotely. “Restaurateur Sylvie Gabriele (a 2nd generation Restaurateur) of Manhattan Beach’s Love & Salt is one of the organizers of the Festival as well as serves on the active RE:Her board. Sylvie takes a break from her restaurant to recap the variety of “10 Days RE:Her” events that she and her team were part of.

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. This week restaurants in Southern California were finally allowed to reopen for outside/patio dining at reduced capacities with all the requisite COVID 19 safety precautions. Los Angeles County has the most restrictions on what is allowable. It’s a welcome start back. We’ll “Ask the Chef.”

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