Show 558, December 30, 2023: Show Preview with Executive Producer & Co-Host Andy Harris

Happy New Year and all good wishes for 2024 from all your food obsessed friends at “SoCal Restaurant Show” on AM 830 KLAA radio!

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 review highlights of her current column. Along the way Anne Marie will discuss her recent dining adventures in Las Vegas including a meal at Peter Luger Steak House (of Brooklyn) at Caesars Palace and the opening of the first mainland location of Zippy’s (revered in Hawaii) in Las Vegas. Also an overview of the ambitious Mercado Gonzalez (a Mexican Food Wonderland) in Costa Mesa.

Chef Rich Mead is the proprietor of the ever-popular Farmhouse at Rogers Garden in Corona del Mar. Chef Rich’s seasonal menus feature ingredients sourced from local and sustainably focused farmers and purveyors. Chef Rich’s special New Year’s Eve menu at Farmhouse can be enjoyed a la carte or as a Tasting Menu. Think Roast Stuffed Lobster Tail and Spaghetti Squash “Fra Diavolo.” Dessert is a festive Champagne Citrus Cake. Rich is a longtime supporter of The Ecology Center (non-profit) in San Juan Capistrano. He was one of the first chefs to gladly volunteer his culinary services to cook an al fresco repast there. When he prepares a meal there as part of their (fundraising) monthly Community Table Dinner Series it’s an evening not to be missed. Chef Rich Mead takes a break from his regular Saturday morning sourcing trip at the Santa Monica Farmers Market for his New Year’s Eve menu to be with us.

Last month at the Peninsula Beverly Hills, the Italy-America Chamber of Commerce West and Italy’s Regione Campania hosted “Campania Unveiled – A Gastronomic Exploration Through Tastings and Education” for the trade and media. Sommelier and wine educator Diego Meraviglia presented an informative Master Class on the wines of Campania including a guided tasting of 6 wines as well as an overview of the area. Diego Meraviglia is our guest pulling the cork on the wines of Campania.

James Park, food writer and chili crisp devotee, has created Chili Crisp, the cookbook, – 50+ Recipes to Satisfy Your Spicy, Crunchy, Garlicky Cravings. Between the covers are “50 approachable and adaptable recipes to fill your whole day with chili crisp. Packed with Chili Crisp inspiration to take your love of this spicy ingredient to the next level, Park provides dozens of no-recipe recipes (potato chips + chili crisp, a match made in snack heaven) and a handy formula to inspire the reader to create your very own house version of Chili Crisp.”

For the uninitiated “Chili Crisp (a Chinese condiment) is a magical sauce that tingles with heat, crunches with fried garlic and onions, and pleasantly coats any food with oily goodness.” James Park takes a pause from enjoying a bowl of his Spicy Tomato and Egg Soup to join us.

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. It should be Dungeness Crab Season in all of California right now but it’s been delayed again in a lot of areas. Chef Andrew explains. Beverages are now getting more attention from fast casual restaurants. We’ll take a closer look at what’s happening McDonald’s (CosMc’s) and In-N-Out as examples.

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

Show 558, December 30, 2023: Chef Rich Mead, Farmhouse at Roger’s Garden, Corona del Mar Part One

Rich Mead of Farmhouse at Rogers Gardens

Chef Rich Mead is the proprietor of the ever-popular Farmhouse at Rogers Garden 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.

Chef Rich’s special New Year’s Eve menu at Farmhouse can be enjoyed ala carte or as a Tasting Menu. Think Roast Stuffed Lobster Tail and Spaghetti Squash “Fra Diavolo.” Dessert is an elegant Champagne Citrus Cake.

Rich is a longtime supporter of The Ecology Center (non-profit) in San Juan Capistrano. He was one of the first chefs to gladly volunteer his services to cook an al fresco repast there. When he prepares a meal there as part of their (fundraising) Community Table Dinner Series it’s an evening not to be missed. In 2024 Chef Rich is scheduled to be at The Ecology Center on Friday evening, May 24th for a Community Table Dinner. Make your plans accordingly. These anticipated evenings reach capacity very quickly.

Chef Rich Mead takes a break from his regular Saturday morning sourcing trip at the Santa Monica Farmers Market for his New Year’s Eve menu to join us.

Show 558, December 30, 2023: Chef Rich Mead, Farmhouse at Roger’s Garden, Corona del Mar Part Two

Rich Mead of Farmhouse at Rogers Gardens

Chef Rich Mead is the proprietor of the ever-popular Farmhouse at Rogers Garden 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.

Chef Rich’s special New Year’s Eve menu at Farmhouse can be enjoyed ala carte or as a Tasting Menu. Think Roast Stuffed Lobster Tail and Spaghetti Squash “Fra Diavolo.” Dessert is an elegant Champagne Citrus Cake.

Rich is a longtime supporter of The Ecology Center (non-profit) in San Juan Capistrano. He was one of the first chefs to gladly volunteer his services to cook an al fresco repast there. When he prepares a meal there as part of their (fundraising) Community Table Dinner Series it’s an evening not to be missed. In 2024 Chef Rich is scheduled to be at The Ecology Center on Friday evening, May 24th (with Chef Daniel Mattern of Friends and Family in Los Angeles) for a Community Table Dinner. Make your plans accordingly. These anticipated evenings reach capacity very quickly.

Chef Rich Mead takes a further break from his regular Saturday morning sourcing trip at the Santa Monica Farmers Market for his New Year’s Eve menu to continue with us.

December 30: Anne Marie Panoringan, Farmhouse at Roger’s Gardens, Diego Meraviglia, Chili Crisp

Podcasts

Segment One: Show Preview with Executive Producer & Co-Host Andy Harris
Segment Two: Anne Marie Panoringan – Culture OC’s Food Columnist Part One
Segment Three: Anne Marie Panoringan – Culture OC’s Food Columnist Part Two
Segment Four: Chef Rich Mead, Farmhouse at Roger’s Garden, Corona del Mar Part One
Segment Five: Chef Rich Mead, Farmhouse at Roger’s Garden, Corona del Mar Part Two
Segment Six: Sommelier Diego Meraviglia, “Campania Unveiled”
Segment Seven: Chili Crisp – 50+ Recipes to Satisfy Your Spicy, Crunchy, Garlick Cravings with Food Writer James Park
Segment Eight: Co-Host and Chef Andrew Gruel with “Ask the Chef”

Andy Harris, Executive Producer and Co-host previews the show.

Happy New Year from all your food obsessed friends at “SoCal Restaurant Show” on AM 830 KLAA radio!

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 recent dining adventures in Las Vegas including a meal at Peter Luger Steak House (of Brooklyn fame) at Caesars Palace and the opening of the first mainland location of Zippy’s (revered in Hawaii) in Las Vegas. Also an overview of the ambitious Mercado Gonzalez (a Mexican Food Wonderland) in Costa Mesa.

Chef Rich Mead is the proprietor of the ever-popular Farmhouse at Rogers Garden in Corona del Mar. Chef Rich’s seasonal menus feature ingredients sourced from local and sustainably focused farmers and purveyors. Chef Rich’s special New Year’s Eve menu at Farmhouse can be enjoyed a la carte or as a Tasting Menu. Think Roast Stuffed Lobster Tail and Spaghetti Squash “Fra Diavolo.” Dessert is a festive Champagne Citrus Cake. Rich is a longtime supporter of The Ecology Center (non-profit) in San Juan Capistrano. He was one of the first chefs to gladly volunteer his services to cook an al fresco repast there. When he prepares a meal there as part of their (fundraising) monthly Community Table Dinner Series it’s an evening not to be missed. Chef Rich Mead takes a break from his regular Saturday morning sourcing trip at the Santa Monica Farmers Market for his New Year’s Eve menu to be with us.

Last month at the Peninsula Beverly Hills the Italy-America Chamber of Commerce West and Italy’s Regione Campania hosted “Campania Unveiled – A Gastronomic Exploration Through Tastings and Education” for the trade and media. Sommelier and wine educator Diego Meraviglia presented an informative Master Class on the wines of Campania including a guided tasting of 6 wines as well as an overview of the area. Diego Meraviglia is our guest pulling the cork on the wines of Campania.

James Park, food writer and chili crisp devotee, has created Chili Crisp, the cookbook, – 50+ Recipes to Satisfy Your Spicy, Crunchy, Garlicky Cravings. Between the covers are “50 approachable and adaptable recipes to fill your whole day with chili crisp. Packed with Chili Crisp inspiration to take your love of this spicy ingredient to the next level, Park provides dozens of no-recipe recipes (potato chips + chili crisp, a match made in snack heaven) and a handy formula to inspire the reader to create your very own house version of Chili Crisp.”

For the uninitiated “Chili Crisp (a Chinese condiment) is a magical sauce that tingles with heat, crunches with fried garlic and onions, and pleasantly coats any food with oily goodness.” James Park takes a pause from enjoying a bowl of his Spicy Tomato and Egg Soup to join us.

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. It should be Dungeness Crab Season in California but it’s been delayed again. Chef Andrew explains. Beverages are now getting more attention from fast casual restaurants. We’ll take a closer look at McDonald’s (CosMc’s) and In-N-Out as examples.

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 recent dining adventures in Las Vegas including a meal at Peter Luger Steak House (of Brooklyn) at Caesars Palace and the opening of first mainland Zippy’s (revered in Hawaii) in Las Vegas. Also an overview of the ambitious Mercado Gonzalez (a Mexican Food Wonderland) in Costa Mesa.

Rich Mead of Farmhouse at Rogers Gardens

Chef Rich Mead is the proprietor of the ever-popular Farmhouse at Rogers Garden 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.

Chef Rich’s special New Year’s Eve menu at Farmhouse can be enjoyed ala carte or as a Tasting Menu. Think Roast Stuffed Lobster Tail and Spaghetti Squash “Fra Diavolo.” Dessert is an elegant Champagne Citrus Cake.

Rich is a longtime supporter of The Ecology Center (non-profit) in San Juan Capistrano. He was one of the first chefs to gladly volunteer his services to cook an al fresco repast there. When he prepares a meal there as part of their (fundraising) Community Table Dinner Series it’s an evening not to be missed. In 2024 Chef Rich is scheduled to be at The Ecology Center on Friday evening, May 24th for a Community Table Dinner. Make your plans accordingly. These anticipated evenings reach capacity very quickly.

Chef Rich Mead takes a break from his regular Saturday morning sourcing trip at the Santa Monica Farmers Market for his New Year’s Eve menu to join us.

Sommelier Diego Meraviglia

Last month at the Peninsula Beverly Hills, the Italy-America Chamber of Commerce West and Italy’s Regione Campania hosted “Campania Unveiled – A Gastronomic Exploration Through Tastings and Education” for the trade and media. Sommelier and wine educator Diego Meraviglia presented an informative Master Class on the wines of Campania including a guided tasting of 6 wines as well as an overview of the area.

Sommelier Diego Meraviglia is our guest gently pulling the cork on the wines of Campania.

Cookbook Author James Park

For the uninitiated “Chili Crisp (a Chinese condiment) is a magical sauce that tingles with heat, crunches with fried garlic and onions, and pleasantly coats any food with oily goodness. Stir it into soup, toss it with noodles, drizzle it on warm, buttery biscuits. It’s both a foodie obsession and a surprise secret weapon for adding spice and depth to any meal.”

James Park, food writer and chili crisp devotee, has created Chili Crisp, the cookbook, – 50+ Recipes to Satisfy Your Spicy, Crunchy, Garlicky Cravings. Between the covers are 50 approachable and adaptable recipes to fill your whole day with chili crisp. Packed with Chili Crisp inspiration to take your love of this spicy ingredient to the next level, Park provides dozens of no-recipe recipes (potato chips + chili crisp, a match made in snack heaven) and a handy formula to inspire the reader to create your very own house version of Chili Crisp.”

“James Park, the author of Chili Crisp, the cookbook, is a recipe developer and food writer based in Brooklyn. Trained at the International Culinary Center in New York City, he has worked with various food media brands, such as Eater, Food52, BuzzFeed, and Chowhound. He shares his love for Korean cuisine and culture, fried chicken, chili crisp, and more @jamesyworld on social media.”

James Park takes a pause from enjoying a bowl of his Spicy Tomato and Egg Soup to join us.

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

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.

It should be Dungeness Crab Season in California right now but it’s been delayed yet again. Chef Andrew explains. Beverages are now getting more attention from fast casual restaurants. We’ll take a closer look at McDonald’s (CosMc’s) and In-N-Out as current examples.

Podcasts

Segment One: Show Preview with Executive Producer & Co-Host Andy Harris
Segment Two: Anne Marie Panoringan – Culture OC’s Food Columnist Part One
Segment Three: Anne Marie Panoringan – Culture OC’s Food Columnist Part Two
Segment Four: Chef Rich Mead, Farmhouse at Roger’s Garden, Corona del Mar Part One
Segment Five: Chef Rich Mead, Farmhouse at Roger’s Garden, Corona del Mar Part Two
Segment Six: Sommelier Diego Meraviglia, “Campania Unveiled”
Segment Seven: Chili Crisp – 50+ Recipes to Satisfy Your Spicy, Crunchy, Garlick Cravings with Food Writer James Park
Segment Eight: Co-Host and Chef Andrew Gruel with “Ask the Chef”

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!