Show 514, February 25, 2023: Show Preview with Executive Producer & Co-Host Andy Harris

SoCalGas is hosting the 10th Annual SoCalGas Foodservice Equipment Expo (2 days) on Tuesday, April 25th and Wednesday, April 26th from 10:00 a.m. to 3:00 p.m. at the SoCalGas Energy Resource Center in Downey. “With no-cost registration, the 10th annual Foodservice Equipment Expo provides an opportunity to Reconnect, Rebuild, and Innovate at one of the industry’s largest West Coast showcases of natural gas and energy-efficient commercial foodservice equipment. Leading industry manufacturers will display and demonstrate their brands as attendees visit booths and live-action cooking stations, sample artisan foods cooked on a variety of natural gas equipment, network, and learn about available rebates.” SoCalGas Co.’s Gina Christian (Foodservice Technical Specialist) and Carmen Oliver (Customer Programs Advisor) are our guides. Also joining us is SoCalGas’ Joe Frausto, the On-Bill Financing Program Manager, to explain the SoCal Gas program offering interest free financing for the purchase and installation of equipment covered by SoCalGas’ energy efficiency programs.

“The inaugural, first of its kind Pizza City Fest Los Angeles will take place April 29-30, 2023 at L.A. LIVE – Downtown Los Angeles’ Sports and Entertainment District – offering fans the unique opportunity to sample pizzas from Southern California’s best pizza makers all in one location over two days. Steve Dolinsky – a 13-time James Beard Award-winning food reporter and “The Food Guy” at NBC 5 Chicago – has turned his love of pizza into an all-encompassing endeavor. Now he hopes to bring that same experience to Los Angeles (as he did last year in Chicago) and showcase the diversity – in both geography and styles – that the region exemplifies.” We are previewing Pizza City Fest Los Angeles in multiple segments leading up to the event. Today we’ll meet the team from El Segundo Brewing Co’s Slice and Pint in El Segundo one of Steve Dolinsky’s hand-picked pizzerias of distinction sampling their slices on Saturday, April 29th.

“The 15th Anniversary of Orange County Restaurant Week returns on Sunday, March 5 and runs through Saturday, March 11. This year’s event highlights more than 165 restaurants that have crafted thoughtful menus and cocktails designed to showcase Orange County’s diverse dining options.” Chef/Restauranteur Ross Pangilinan is participating in OC Restaurant Week with Terrace By Mix Mix and Populaire at South Coast Plaza, and Verdant at the Orange County Museum of Art. Chef Ross joins us with all his enticing OC Restaurant Week menu highlights.

“The delicious flavors and aromas of chocolate will “Indulge the Senses” at the Big Island Chocolate Festival (Hawaii) April 28-29 at the Waikoloa Beach Marriott Resort & Spa. The “Indulge the Senses with Chocolate” theme marks the festival’s 10th anniversary. In-person activities include culinary demonstrations for the home cook, cacao growing and processing seminars by industry experts, a new VIP-PLUS pre-gala Sunset & Pupu Pairing and a festive evening gala with culinary booths, chocolate fountain, entertainment, dancing, a silent auction and some surprises! Guests can enjoy unlimited wine, beer and a custom spritzer by Ola Brew, iced tea and coffee. A general admission gala ticket is $99 while a VIP-PLUS ticket is $189. Also available are specially priced event room packages at the Waikoloa Beach Marriott Resort. The Waikoloa Beach Marriott Resort’s John Dominguez (Director of Sales and Marketing) joins us with the details of the special Hotel Packages.

Our own Chef Andrew Gruel, the menu-maker behind the recently launched, full-service Calico Fish House (in Huntington Beach) and also the founder of Big Parm (New Jersey-style pizza) in the Mess Hall in Tustin provides another timely and informative “Ask the Chef” segment where Chef Andrew responds to listeners thoughtful inquiries. We’re picking up the conversation about some tipping oddities. Some full-service restaurants are now adding a “Mandatory Service Charge” to restaurant bills for parties of less than 6 guests. Is this a tip ? Does the server get all of this? What about a 4 to 5 per cent surcharge sometimes now added for “employee health care”? What’s right? We’ll ask the chef.

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

Show 514, February 25, 2023: Preview of OC Restaurant Week with Chef & Restaurateur Ross Pangilinan of Populaire, Terrace by Mix Mix and Verdant

Ross Pangilinan of Mix Mix Kitchen Bar

“The 15th Anniversary of Orange County Restaurant Week returns on Sunday, March 5 and runs through Saturday, March 11. This year’s event highlights more than 165 restaurants that have crafted thoughtful menus and cocktails designed to showcase Orange County’s diverse dining options.”

“Diners have an opportunity to partake in a variety of Prix-Fixe Menus ranging from $15 to $45; romance-infused Date Night Menus and thoughtfully curated Luxe Menus for indulgent experiences. Diners will be able to find participating restaurants and search menus by price online.

Chef/Restauranteur Ross Pangilinan is participating in OC Restaurant Week with Terrace By Mix Mix and Populaire (a partnership with Chef Nick Weber) at South Coast Plaza, and Verdant at the Orange County Museum of Art. Chef Ross joins us with all his salivating OC Restaurant Week menu highlights.

February 25: SoCalGas Foodservice Equipment Expo, ESBC Slice and Pint, Ross Pangilinan, Waikoloa Beach Marriott Resort & Spa

Podcasts

Segment One: Show Preview with Executive Producer & Co-Host Andy Harris
Segment Two: Preview of The Gas Co’s 10th Annual Foodservice Equipment Expo
Segment Three: Preview of The Gas Co’s 10th Annual Foodservice Equipment Expo & On-Bill Financing
Segment Four: ESBC’s Slice + Pint, El Segundo with Thomas Kelley, Chief Innovation Officer. Preview of Pizza City Fest Los Angeles Part One
Segment Five: ESBC’s Slice + Pint, El Segundo with Thomas Kelley, Chief Innovation Officer. Preview of Pizza City Fest Los Angeles Part Two
Segment Six: Preview of OC Restaurant Week with Chef & Restaurateur Ross Pangilinan of Populaire, Terrace by Mix Mix and Verdant
Segment Seven: Preview of 10th Annual Big Island Chocolate Festival at the Waikoloa Beach Marriott Resort, Hawaii
Segment Eight: Chef Andrew Gruel, Co-Host, with “Ask the Chef”

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

SoCalGas is hosting the 10th Annual SoCalGas Foodservice Equipment Expo (2 days) on Tuesday, April 25th and Wednesday, April 26th from 10:00 a.m. to 3:00 p.m. at the SoCalGas Energy Resource Center in Downey. “With no-cost registration, the 10th annual Foodservice Equipment Expo provides an opportunity to Reconnect, Rebuild, and Innovate at one of the industry’s largest West Coast showcases of natural gas and energy-efficient commercial foodservice equipment. Leading industry manufacturers will display and demonstrate their brands as attendees visit booths and live-action cooking stations, sample artisan foods cooked on a variety of natural gas equipment, network, and learn about available rebates.” SoCalGas Co.’s Gina Christian (Foodservice Technical Specialist) and Carmen Oliver (Customer Programs Advisor) are our guides.

“The inaugural, first of its kind Pizza City Fest Los Angeles will take place April 29-30, 2023 at L.A. LIVE – Downtown Los Angeles’ Sports and Entertainment District – offering fans the unique opportunity to sample pizzas from Southern California’s best pizza makers all in one location over two days. Steve Dolinsky – a 13-time James Beard Award-winning food reporter and “The Food Guy” at NBC 5 Chicago – has turned his love of pizza into an all-encompassing endeavor. Now he hopes to bring that same experience to Los Angeles (as he did last year in Chicago) and showcase the diversity – in both geography and styles – that the region exemplifies.” We are previewing Pizza City Fest Los Angeles in multiple segments leading up to the event. Today we’ll meet the team from The El Segundo Brewing Co’s Slice and Pint in El Segundo one of Steve Dolinsky’s hand-picked pizzerias of distinction sampling their slices on Saturday, April 29th.

“The 15th Anniversary of Orange County Restaurant Week returns on Sunday, March 5 and runs through Saturday, March 11. This year’s event highlights more than 165 restaurants that have crafted thoughtful menus and cocktails designed to showcase Orange County’s diverse dining options.” Chef/Restauranteur Ross Pangilinan is participating in OC Restaurant Week with Terrace By Mix Mix and Populaire at South Coast Plaza, and Verdant at the Orange County Museum of Art. Chef Ross joins us with all his enticing OC Restaurant Week menu highlights.

“The delicious flavors and aromas of chocolate will “Indulge the Senses” at the Big Island Chocolate Festival (Hawaii) April 28-29 at the Waikoloa Beach Marriott Resort & Spa. The “Indulge the Senses with Chocolate” theme marks the festival’s 10th anniversary. In-person activities include culinary demonstrations for the home cook, cacao growing and processing seminars by industry experts, a new VIP-PLUS pre-gala Sunset & Pupu Pairing and a festive evening gala with culinary booths, chocolate fountain, entertainment, dancing, a silent auction and some surprises! Guests can enjoy unlimited wine, beer and a custom spritzer by Ola Brew, iced tea and coffee. A general admission gala ticket is $99 while a VIP-PLUS ticket is $189. Also available are specially priced event room packages at the Waikoloa Beach Marriott Resort. The Waikoloa Beach Marriott Resort’s John Dominguez (Director of Sales and Marketing) joins us with the details of the special Hotel Package.

Our own Chef Andrew Gruel, the menu-maker behind the full-service Calico Fish House (in Huntington Beach) and also the founder of Big Parm (New Jersey-style pizza) in the Mess Hall in Tustin provides another timely and informative “Ask the Chef” segment where Chef Andrew responds to listeners thoughtful inquiries. We’re picking up the conversation about some tipping oddities. Some full-service restaurants are now adding a “Mandatory Service Charge” to restaurant bills for parties of less than 6 guests. Is this a tip? What about a 4 to 5 per cent surcharge added for “employee health care”? What’s right? We’ll ask the chef. Bring on the shrimp….Chef Andrew also tells us about Fair Trade, wild blue Mexican shrimp.

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

Gina Christian of SoCal Gas

SoCalGas is hosting the 10th Annual SoCalGas Foodservice Equipment Expo (2 days) on Tuesday, April 25th and Wednesday, April 26th from 10:00 a.m. to 3:00 p.m. at the SoCalGas Energy Resource Center in Downey.

“With no-cost registration, the 10th annual Foodservice Equipment Expo provides an opportunity to Reconnect, Rebuild, and Innovate at one of the industry’s largest West Coast showcases of natural gas and energy-efficient commercial foodservice equipment. Leading industry manufacturers will display and demonstrate their brands as attendees visit booths and live-action cooking stations, sample artisan foods cooked on a variety of natural gas equipment, network, and learn about available rebates.”

SoCalGas Co.’s Gina Christian (Foodservice Technical Specialist) and Carmen Oliver (Customer Programs Advisor) are our guides.

Carmen Oliver of the Gas Company

Carmen will also talk about SoCalGas Co’s ongoing “try before you buy” program for restaurant equipment centered at SoCalGas’ Foodservice Equipment Center. Foodservice professionals have the opportunity to try more than 125 pieces of commercial equipment from 60 different manufacturers. There are also attractive rebates available.

Also joining us is SoCalGas’ Joe Frausto, the On-Bill Financing Program Manager, to explain the SoCal Gas program offering interest free financing for the purchase and installation of equipment covered by SoCalGas’ energy efficiency programs.

Thomas Kelley of El Segundo Brewing and ESBC Slice and Pint

“The inaugural, first of its kind Pizza City Fest Los Angeles will take place April 29-30, 2023 at L.A. LIVE – Downtown Los Angeles’ Sports and Entertainment District – offering fans the unique opportunity to sample pizzas from Southern California’s best pizza makers all in one location over two days. Steve Dolinsky – a 13-time James Beard Award-winning food reporter and “The Food Guy” at NBC 5 Chicago – has turned his love of pizza into an all-encompassing endeavor. Now he hopes to bring that same experience to Los Angeles (as he did last year in Chicago) and showcase the diversity – in both geography and styles – that the region exemplifies.”

We are previewing the upcoming Pizza City Fest Los Angeles in multiple segments leading up to the event. Today we’ll meet the team from the El Segundo Brewing Co’s Slice and Pint in El Segundo one of Steve Dolinsky’s hand-picked pizzerias of distinction sampling their slices on Saturday, April 29th.

El Segundo Brewing Company’s The Slice & Pint is the restaurant spinoff of the successful El Segundo Brewing Company, one of the first craft brewers in the South Bay. They just celebrated their 4th year anniversary. On the menu are a variety of pizzas (by-the-slice, too) created from a dough that ferments and proofs for multiple days, and creative salads and sandwiches. Chief Vision Officer for ESBC, Thomas Kelley joins us to celebrate the anniversary with a slice and pint (maybe some wings, too?).

Ross Pangilinan of Mix Mix Kitchen Bar

“The 15th Anniversary of Orange County Restaurant Week returns on Sunday, March 5 and runs through Saturday, March 11. This year’s event highlights more than 165 restaurants that have crafted thoughtful menus and cocktails designed to showcase Orange County’s diverse dining options.” “Diners have an opportunity to partake in a variety of Prix-Fixe Menus ranging from $15 to $45; romance-infused Date Night Menus and thoughtfully curated Luxe Menus for indulgent experiences. Diners will be able to find participating restaurants and search menus by price online.

Chef/Restauranteur Ross Pangilinan is participating in OC Restaurant Week with Terrace By Mix Mix and Populaire at South Coast Plaza, and Verdant at the Orange County Museum of Art. Chef Ross joins us with all his salivating OC Restaurant Week menu highlights.

John Dominguez of the Waikoloa Beach Marriott Resort

“The delicious flavors and aromas of chocolate will “Indulge the Senses” at the Big Island Chocolate Festival (Hawaii) April 28-29 at the Waikoloa Beach Marriott Resort & Spa. The “Indulge the Senses with Chocolate” theme marks the festival’s 10th anniversary.”

“In-person activities include culinary demonstrations for the home cook, cacao growing and processing seminars by industry experts, a new VIP-PLUS pre-gala Sunset & Pupu Pairing and a festive evening gala with culinary booths, chocolate fountain, entertainment, dancing, a silent auction and some surprises! Guests can enjoy unlimited wine, beer and a custom spritzer by Ola Brew, iced tea and coffee.”

A general admission gala ticket is $99 while a VIP-PLUS ticket is $189. Also available are specially priced event room packages at the Waikoloa Beach Marriott Resort.

The Waikoloa Beach Marriott Resort’s John Dominguez (Director of Sales and Marketing) joins us with the details of the Hotel Package.

Chef Andrew Gruel of Big Parm and the Calico Fish House

Our own Chef Andrew Gruel, the menu-maker behind the recently launched, full-service Calico Fish House (in the Sunset Beach area of Huntington Beach) and also the founder of Big Parm (New Jersey-style pizza) in the Mess Hall in Tustin provides another timely and informative Ask the Chef segment where Chef Andrew responds to listeners thoughtful inquiries.

We’re picking up the conversation about some tipping oddities. Some full-service restaurants are now adding a “Mandatory Service Charge” to restaurant bills for parties of less than 6 guests. Is this a tip? What about a 4 to 5 per cent surcharge added for “employee health care”? What’s right? We’ll ask the chef. Bring on the shrimp…. Chef Andrew also tells us about Fair Trade, wild blue Mexican shrimp.

Chef Andrew and Lauren Gruel have a new fast casual concept, Burger 101, coming soon to the 2-level, Kitchen United complex on the 3rd St. Promenade in Santa Monica. It’s Chef Andrew’s version of a value-priced, honest burger (and loaded fries) using quality ingredients including a premium burger patty sourced from West Coast Prime Meats. He’ll also launch a casual Mexican concept there, Lolo’s Tacos, specializing in clean and simple tacos, burritos and standout specialty sauces.

Podcasts

Segment One: Show Preview with Executive Producer & Co-Host Andy Harris
Segment Two: Preview of The Gas Co’s 10th Annual Foodservice Equipment Expo
Segment Three: Preview of The Gas Co’s 10th Annual Foodservice Equipment Expo & On-Bill Financing
Segment Four: ESBC’s Slice + Pint, El Segundo with Thomas Kelley, Chief Innovation Officer. Preview of Pizza City Fest Los Angeles Part One
Segment Five: ESBC’s Slice + Pint, El Segundo with Thomas Kelley, Chief Innovation Officer. Preview of Pizza City Fest Los Angeles Part Two
Segment Six: Preview of OC Restaurant Week with Chef & Restaurateur Ross Pangilinan of Populaire, Terrace by Mix Mix and Verdant
Segment Seven: Preview of 10th Annual Big Island Chocolate Festival at the Waikoloa Beach Marriott Resort, Hawaii
Segment Eight: Chef Andrew Gruel, Co-Host, with “Ask the Chef”

Show 501, November 26, 2022: Show Preview with Executive Producer & Co-Host Andy Harris

“Elegant man-about-town Paul Feig, the director of “Bridesmaids”, “Spy”, and “A Simple Favor” serves up a beautifully designed cocktail and lifestyle guide, Cocktail Time! – The Ultimate Guide to Grown-Up Fun, with hilarious stories from his life.” Paul is also the co-creator of Artingstall’s Brilliant London Dry Gin, a truly versatile gin fit for a starring role behind any bar and the ideal gin for Paul’s beloved Martini.

Cocktail Time! is a love letter to the aesthetics and culture around cocktails. It’s guaranteed to make you want to up your party-giving game—or at least your home bar situation. And it’s an immensely charming and readable window into one man’s friendly obsession.”

Paul joins us with a proper gin Martini in hand (stirred and not shaken.)

When we last spoke with Chefs Ross Pangilinan (Terrace by Mix Mix) and Nick Weber they had just debuted their collaboration, Populaire at South Coast Plaza. They are also the official in-house caterers and oversee Verdant, the café at the spectacular new Orange County Museum of Art in the Segerstrom Center for the Arts campus in Costa Mesa. “OCMA’s café Verdant offers a fresh, innovative, plant-forward menu that rotates and highlights the bounty of local and seasonal produce in Southern California. Chef Ross leads Verdant with Chef Nick Weber and General Manager Alyssa McDiarmid, both alumnae of the Patina Group.” An example of a menu item is the Vegetable Tagine with farmers market vegetables, dates, apricot, almonds, basmati rice, mint and cilantro emulsion. Also charcuterie and cheese boards are available. Chefs Ross and Nick take a break from their busy Holiday kitchens to join us along with Alyssa McDiarmid, Managing Partner for Catering by Mix Mix at OCMA.
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Sarah Simms Hendrix and Boo Simms are Lady & Larder. The enterprise is 100% lady-owned. They are both twin sisters and best friends. They grew up in the kitchen. Sarah’s and Boo’s little dream shop located in Santa Monica, California showcases American made cheese, charcuterie, beer and wine along with a curated assortment of seasonal accompaniments including locally grown flowers, fresh bread, caviar, tinned fish, jam, mustard and honey. The sisters believe in supporting a 100% domestic and sustainable food culture; one that will continue to thrive for generations to come.” Sarah Simms takes a break from assembling a colorful cheese board to join us.

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 the 411 on this 4 per cent surcharge you now see on the checks of many fine-dining restaurants for a “contribution to staff health care” costs? Should you tip on this, too? We’ll ask the chef…Now that the Thanksgiving feast 2022 is behind us the mission is what creatively can be done with the typically abundant leftovers. Chefs don’t waste food. Chef Andrew provides his own culinary inspiration.

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

Show 501, November 26, 2022: Verdant at the Orange County Museum of Art Part One

Nick Weber of Populaire Modern Bistro

When we last spoke with Chefs Ross Pangilinan (Terrace by Mix Mix) and Nick Weber they had just debuted Populaire at South Coast Plaza. They are also the official in-house caterers and oversee Verdant, the café at the spectacular new Orange County Museum of Art in the Segerstrom Center for the Arts campus in Costa Mesa.

“OCMA’s café Verdant offers a fresh, innovative, plant-forward menu that rotates and highlights the bounty of local and seasonal produce in Southern California. Chef Ross leads Verdant with Chef Nick Weber and General Manager Alyssa McDiarmid, both alumnae of the Patina Group.” An example of a menu item is the Vegetable Tagine with farmers market vegetables, dates, apricot, almonds, basmati rice, mint and cilantro emulsion. Also charcuterie and cheese boards are available.

“In addition to its menu of California cuisine replete with locally sourced, organic ingredients, Verdant offers gourmet coffees and teas, including ceremonial-grade matcha, and features a full bar with a carefully curated wine list and craft cocktails. The café space is located on the museum’s Upper Plaza and provides visitors with a chic and joyful dining experience in a bright and creative setting.” Closed on Monday.

Chefs Ross and Nick take a break from their busy Holiday kitchens to join us. They are joined by Alyssa McDiarmid, Managing Partner for Catering by Mix Mix at OCMA and Populaire Modern Bistro.

Show 501, November 26, 2022: Verdant at the Orange County Museum of Art Part Two

Ross Pangilinan of Mix Mix Kitchen Bar

When we last spoke with Chefs Ross Pangilinan (Terrace by Mix Mix) and Nick Weber they had just debuted Populaire at South Coast Plaza. They are also the official in-house caterers and oversee Verdant, the café at the spectacular new Orange County Museum of Art in the Segerstrom Center for the Arts campus in Costa Mesa.

“OCMA’s café Verdant offers a fresh, innovative, plant-forward menu that rotates and highlights the bounty of local and seasonal produce in Southern California. Chef Ross leads Verdant with Chef Nick Weber and General Manager Alyssa McDiarmid, both alumnae of the Patina Group.” An example of a menu item is the Vegetable Tagine with farmers market vegetables, dates, apricot, almonds, basmati rice, mint and cilantro emulsion. Also charcuterie and cheese boards are available.

“In addition to its menu of California cuisine replete with locally sourced, organic ingredients, Verdant offers gourmet coffees and teas, including ceremonial-grade matcha, and features a full bar with a carefully curated wine list and craft cocktails. The café space is located on the museum’s Upper Plaza and provides visitors with a chic and joyful dining experience in a bright and creative setting.” Closed on Monday.

Chefs Ross and Nick take a further break from their busy Holiday kitchens to join us. They are again joined by Alyssa McDiarmid, Managing Partner for Catering by Mix Mix at OCMA and Populaire Modern Bistro.

November 26: Paul Feig, Ross Pangilinan & Nick Weber, Lady & Larder

Podcasts

Segment One: Show Preview with Executive Producer & Co-Host Andy Harris
Segment Two: Paul Feig, Filmmaker, author of Cocktail Time! and Creator of Artingstall’s Gin Part One
Segment Three: Paul Feig, Filmmaker, author of Cocktail Time! and Creator of Artingstall’s Gin Part Two
Segment Four: Verdant at the Orange County Museum of Art Part One
Segment Five: Verdant at the Orange County Museum of Art Part Two
Segment Six: Sarah Simms Hendrix, Lady & Larder, Santa Monica Part One
Segment Seven: Sarah Simms Hendrix, Lady & Larder, Santa Monica 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.

“Elegant man-about-town Paul Feig, the director of “Bridesmaids”, “Spy”, and “A Simple Favor”  serves up a beautifully designed cocktail and lifestyle guide, Cocktail Time! – The Ultimate Guide to Grown-Up Fun, with hilarious stories from his life.” Paul is also the co-creator of Artingstall’s Brilliant London Dry Gin, a truly versatile gin fit for a starring role behind any bar and the ideal gin for Paul’s beloved Martini.

“Cocktail Time! is a love letter to the aesthetics and culture around cocktails. It’s guaranteed to make you want to up your party-giving game—or at least your home bar situation. And it’s an immensely charming and readable window into one man’s friendly obsession.”

Paul joins us with a proper gin Martini in hand (stirred and not shaken.)

When we last spoke with Chefs Ross Pangilinan (Terrace by Mix Mix) and Nick Weber they had just debuted their collaboration, Populaire at South Coast Plaza. They are also the official in-house caterers and oversee Verdant, the café at the spectacular new Orange County Museum of Art in the Segerstrom Center for the Arts campus in Costa Mesa. “OCMA’s café Verdant offers a fresh, innovative, plant-forward menu that rotates and highlights the bounty of local and seasonal produce in Southern California. Chef Ross leads Verdant with Chef Nick Weber and General Manager Alyssa McDiarmid, both alumnae of the Patina Group.” An example of a menu item is the Vegetable Tagine with farmers market vegetables, dates, apricot, almonds, basmati rice, mint and cilantro emulsion. Also charcuterie and cheese boards are available. Chefs Ross and Nick take a break from their busy Holiday kitchens to join us.

“Sarah Simms Hendrix and Boo Simms are Lady & Larder. The enterprise is 100% lady-owned. They are both twin sisters and best friends. They grew up in the kitchen. Sarah’s and Boo’s little dream shop located in Santa Monica, California showcases American made cheese, charcuterie, beer and wine along with a curated assortment of seasonal accompaniments including locally grown flowers, fresh bread, caviar, tinned fish, jam, mustard and honey. The sisters believe in supporting a 100% domestic and sustainable food culture; one that will continue to thrive for generations to come.” Sarah Simms takes a break from assembling a colorful cheese board to join us.

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. Now that the Thanksgiving feast 2023 is behind us the mission is what creatively can be done with the typically abundant leftovers. Chefs don’t waste food. Chef Andrew provides his own culinary inspiration.

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

Paul Feig shot by Frank Micelotta

“Elegant man-about-town Paul Feig, the director of “Bridesmaids”, “Spy”, and “A Simple Favor”  serves up a beautifully designed cocktail and lifestyle guide, Cocktail Time! – The Ultimate Guide to Grown-Up Fun, with hilarious stories from his life.” Paul is also the co-creator of Artingstall’s Brilliant London Dry Gin, a truly versatile gin fit for a starring role behind any bar and the ideal gin for Paul’s beloved martini.

“Famed TV and film writer, director, and producer Paul Feig is obsessed with cocktails and cocktail culture. It’s about having great conversations with friends. It’s about putting on your best clothes and throwing a smart gathering or heading to your favorite bar and having an interesting chat with the bartender. And it’s about staying home, mixing a drink and sipping it in a beautiful glass as you watch a great old movie by yourself.”

“Paul has made an art and a science out of creating these elegant and festive environments and living his best life, whether at home in LA or New York or London or on location around the world, and it’s all here in Cocktail Time! — how to make the drinks, how to throw the parties, what music to play, what glassware you need and more, along with 125 cocktail recipes, each served along with funny insider stories about Paul’s Hollywood life and famous friends.”

Cocktail Time! covers everything, from classics (and variations on them) like martinis, negronis, and hot toddies to original concoctions such as “The Feigtini” and holiday cocktails, as well as recipes from film and TV industry friends, such as the Charlize Theron Gibson, the Very Cherry Kerry (Washington), the (Angela) Kinsey Gin Fizz, Henry (Golding)’s Honey Plum G&T, and The Five (Michelle) Yeoh-Larm Fire.

“Cocktail Time! is a love letter to the aesthetics and culture around cocktails. It’s guaranteed to make you want to up your party-giving game—or at least your home bar situation. And it’s an immensely charming and readable window into one man’s friendly obsession.”

Paul joins us with a proper gin Martini in hand (stirred and not shaken.)

Ross Pangilinan of Mix Mix Kitchen Bar

When we last spoke with Chefs Ross Pangilinan (Terrace by Mix Mix) and Nick Weber they had just debuted Populaire at South Coast Plaza. They are also the official in-house caterers and oversee Verdant, the café at the spectacular new Orange County Museum of Art in the Segerstrom Center for the Arts campus in Costa Mesa.

“OCMA’s café Verdant offers a fresh, innovative, plant-forward menu that rotates and highlights the bounty of local and seasonal produce in Southern California. Chef Ross leads Verdant with Chef Nick Weber and General Manager Alyssa McDiarmid, both alumnae of the Patina Group.” An example of a menu item is the Vegetable Tagine with farmers market vegetables, dates, apricot, almonds, basmati rice, mint and cilantro emulsion. Also charcuterie and cheese boards are available.

“In addition to its menu of California cuisine replete with locally sourced, organic ingredients, Verdant offers gourmet coffees and teas, including ceremonial-grade matcha, and features a full bar with a carefully curated wine list and craft cocktails. The café space is located on the museum’s Upper Plaza and provides visitors with a chic and joyful dining experience in a bright and creative setting.” Closed on Monday.

Chefs Ross and Nick take a break from their busy Holiday kitchens to join us.

Sarah Simms of Lady and Larder

Sarah Simms Hendrix and Boo Simms are Lady & Larder. The enterprise is 100% lady-owned. They are both twin sisters and best friends. They grew up in the kitchen. Sarah’s and Boo’s little dream shop located in Santa Monica, California showcases American made cheese, charcuterie, beer and wine along with a curated assortment of seasonal accompaniments including locally grown flowers, fresh bread, caviar, tinned fish, jam, mustard and honey. The sisters believe in supporting a 100% domestic and sustainable food culture; one that will continue to thrive for generations to come.”

“Lady & Larder’s goal is simple: offer the very best stuff they can get their hands on. They have found that the finest ingredients come from small batch, local producers and Sarah and Boo, like you, know there are no substitutes for quality. These American farmers, craftsmen, butchers, wine makers, beer brewers and master cheesemakers are truly the best of the best. Lady & Larder is so proud to support their unwavering commitment and dedication to their craft.”

Shop Offerings: Full-Service Cut-to-Order Cheese and Charcueterie Counter, Blooms by the Bunch, Fresh Baguettes and Loaves, Larder Staples such as Olive Oil, Flake Salt and Cultured Butter, Caviar, Farmers Market Produce, Rotating Craft Beer Case, Natural Wines, Hand-Dipped Candles and our Apertif Wall featuring Small Batch Vermouth, Tinned Fish and Linen Cocktail Napkins. They offer their Secret Lunch Menu daily from 12-3PM featuring Sandwiches, Salad and Picnic Boxes. With 24 hours notice, they offer their Lady and Larder Cheese and Charcuterie Boards or Crudites Boards and custom Cheese Cakes.”

Sarah Simms takes a break from assembling a colorful cheese board to join us.

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.

Now that the Thanksgiving feast 2022 is behind us the mission is what creatively can be done with the typically abundant, and varied, leftovers. Chefs don’t waste food. Chef Andrew provides his own culinary inspiration for the Thanksgiving trimmings.

Podcasts

Segment One: Show Preview with Executive Producer & Co-Host Andy Harris
Segment Two: Paul Feig, Filmmaker, author of Cocktail Time! and Creator of Artingstall’s Gin Part One
Segment Three: Paul Feig, Filmmaker, author of Cocktail Time! and Creator of Artingstall’s Gin Part Two
Segment Four: Verdant at the Orange County Museum of Art Part One
Segment Five: Verdant at the Orange County Museum of Art Part Two
Segment Six: Sarah Simms Hendrix, Lady & Larder, Santa Monica Part One
Segment Seven: Sarah Simms Hendrix, Lady & Larder, Santa Monica Part Two
Segment Eight: Chef Andrew Gruel, Co-Host, with “Ask the Chef”

Show 495, October 15, 2022: Anne Marie Panoringan, Voice of OC’s Food Columnist – OC Restaurant News

Food Journalist Anne Marie Panoringan

Anne Marie Panoringan is Voice of OC’s well-informed food columnist. She reports industry news, current events and trends. The column publishes every other Friday.

Anne Marie continues with us in-studio to talk about her current column highlighting the culinary activities of Chefs Ross Pangilinan and Nick Weber at both South Coast Plaza and the nearby newly opened Orange County Museum of Art.

Anne Marie also discusses the relaunched Henry’s Coastal Cuisine at The Waterfront Resort with Chef Lewis Butler as part of a recent column on new dining spots in Huntington Beach and has a look at The Culinary Lab which is a subject of her upcoming Oct. 21st column.

Show 489, September 3, 2022: Populaire Modern Bistro at South Coast Plaza with Executive Chef Nicholas Weber Part One

Nick Weber of Populaire Modern Bistro

Populaire, the much-anticipated restaurant from veteran chefs Ross Pangilinan and Nicholas Weber, opened its doors at South Coast Plaza on June 1. The two Patina Restaurant Group alums – both protégés of renowned restaurateur and Master Chef Joachim Splichal — have since forged their own respective culinary paths.”

“Pangilinan currently owns and operates several successful restaurants, including Terrace by Mix Mix at South Coast Plaza, Mix Mix Kitchen & Bar in Santa Ana (which earned a Michelin Bib Gourmand in 2019) and ReMix Kitchen & Bar in Long Beach. Weber most recently served as executive chef of 24 Carrots, one of OC’s most sought-after catering companies, along with previous executive chef roles at Catal Restaurant at Downtown Disney, Pinot Provence in Costa Mesa and The Cannery in Newport Beach.”

“Guests can anticipate savoring classic bistro staples with modern California flavors and twists, from Escargot Ebelskivers with Sauerkraut, Buttermilk and Parsley to a “Croque Madame” Air Waffle with Comte Crème, Parisian Ham and Quail Egg, along with Ratatouille with Egg Yolk, Aged White Cheddar, Gochugaru Chili, Olive Oil & Crostini, and Dungeness Crab Chawanmushi with Sea Urchin, Red Yuzu Kosho and Saffron Dashi. Entrée-wise, there’s Spanish Octopus with Koji Crème Fraiche, Cured Green Tomato & Hemp Seed Crumble – as well as Prime Bavette Steak with Sauce Au Poivre and Whipped Potatoes.”

Populaire is located at South Coast Plaza on Level 2, Saks Fifth Avenue wing.

Chef Nick Weber joins us.

Show 489, September 3, 2022: Populaire Modern Bistro at South Coast Plaza with Executive Chef Nicholas Weber Part Two

Nick Weber of Populaire Modern Bistro

Populaire, the much-anticipated restaurant from veteran chefs Ross Pangilinan and Nicholas Weber, opened its doors at South Coast Plaza on June 1. The two Patina Restaurant Group alums – both protégés of renowned restaurateur and Master Chef Joachim Splichal — have since forged their own respective culinary paths.”

“Pangilinan currently owns and operates several successful restaurants, including Terrace by Mix Mix at South Coast Plaza, Mix Mix Kitchen & Bar in Santa Ana (which earned a Michelin Bib Gourmand in 2019) and ReMix Kitchen & Bar in Long Beach. Weber most recently served as executive chef of 24 Carrots, one of OC’s most sought-after catering companies, along with previous executive chef roles at Catal Restaurant at Downtown Disney, Pinot Provence in Costa Mesa and The Cannery in Newport Beach.”

“Guests can anticipate savoring classic bistro staples with modern California flavors and twists, from Escargot Ebelskivers with Sauerkraut, Buttermilk and Parsley to a “Croque Madame” Air Waffle with Comte Crème, Parisian Ham and Quail Egg, along with Ratatouille with Egg Yolk, Aged White Cheddar, Gochugaru Chili, Olive Oil & Crostini, and Dungeness Crab Chawanmushi with Sea Urchin, Red Yuzu Kosho and Saffron Dashi. Entrée-wise, there’s Spanish Octopus with Koji Crème Fraiche, Cured Green Tomato & Hemp Seed Crumble – as well as Prime Bavette Steak with Sauce Au Poivre and Whipped Potatoes.”

Populaire is located at South Coast Plaza on Level 2, Saks Fifth Avenue wing.

Chef Nick Weber continues with us.