Executive Chef Roy Hendrickson, a Southern California native, oversees breakfast, lunch, and dinner & Weekend brunch at Zimzala at The Shorebreak Hotel in Huntington Beach. They have a primo patio deck for dining with an ocean view. Chef Roy has been there since the opening.
He makes a cravable Hatch Chile Ice Cream in-house. All of his desserts are house-made.
His most popular savory dish is his cider-brined pork chop.
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Segment One: Host Jet Tila & Producer Andy Harris
Segment Two: Kevin Davis, President and CEO of Bristol Farms
Segment Three: Farmer Duane Gillis and Robert Schueller from Melissa’s.
Segment Four: Chef Michael Cimarusti, Providence and Connie & Ted’s in West Hollywood Part One
Segment Five: Chef Michael Cimarusti, Providence and Connie & Ted’s in West Hollywood Part Two
Segment Six: Executive Chef Roy Hendrickson, Zimzala at The Shorebreak Hotel, Huntington Beach
Segment Seven: Russ Parsons, Food Editor, Los Angeles Times
Segment Eight: Delilah Snell, home canning and preservation authority
Please join us each week at our new starting time of 10:00 a.m.
Today we’re at the brand new Bristol Farms (opened on Wednesday) store in Santa Monica broadcasting live. The address is 3105 Wilshire Blvd. If you’re in the neighborhood come on by. There is lots of parking in back of the store.
Melissa’s is roasting Hatch Chiles exhibition-style next to our broadcast location in front of the store’s entrance. They are also sampling incredible edibles using the most enticing Hatch Chile recipes from the new Melissa’s Hatch Chile Cookbook.
Melissa’s Corporate Chef, Ida Rodriguez, will be with us to explain the widely expanding appeal of Hatch Chiles from New Mexico. The season is only six weeks. Chef Ida is the co-author of Melissa’s Hatch Chile Cookbook. She will be autographing books during the broadcast. Great for Holiday gifts.
Kevin Davis, the President and CEO of Bristol Farms joins us.
Bristol Farms has 13 stores in California including San Francisco. They are locally owned and based in Carson.
Bristol Farms opened their first store in Rolling Hills in 1982 and it’s quite a success story. Mr. Davis will provide insight on how a boutique food retailer with a point of difference can prosper among the giants of retailing!
Bristol Farms is expanding and opening new stores…
Duane Gillis is a farmer based in the Mesilla Valley of New Mexico. He grows Hatch Chiles. This is the only place in the world where these coveted chiles are grown.
Robert Schueller is the long-time resident produce expert at Melissa’s. If it’s a fruit or vegetable he’s difficult to stump. He’ll be with us to provide all the stats on Hatch Chiles.
Celebrity Chef Michael Cimarusti is the seafood king in Los Angeles. He’s the executive chef and co-owner of Providence in Hollywood, California’s premier fine-dining seafood restaurant. A few months ago he launched the far more casual Connie & Ted’s (a New England-style seafood shack) in West Hollywood. It’s been an instant hit and the crowds just keep on coming.
Chef Cimarusti previews the “Field to Fork” event he is co-hosting on August 31st at Paramount Studios as part of the Los Angeles Times’ Taste.
Chef Michael joins us in Santa Monica to talk about cooking with chiles.
Executive Chef Roy Hendrickson oversees Zimzala at The Shorebreak Hotel in Huntington Beach.
He makes a cravable Hatch Chile Ice Cream in-house.
Russ Parsons is the long-time Food Editor of the Los Angeles Times. He’s been covering food there for over 20 years. He’s written extensively about chiles. Like this story on New Mexico’s Green Chiles or this article about the amazing success of the Hatch Chile.
Russ will also be previewing his event for The Los Angeles Times’ The Taste next weekend.
Delilah Snell is a prominent certified home canner and preserving expert. There are creative ways to preserve Hatch Chiles other than roasting and then freezing them.
Delilah was just in Hatch, New Mexico presenting a seminar on preserving Hatch Chiles.
Segment One: Host Jet Tila & Producer Andy Harris
Segment Two: Kevin Davis, President and CEO of Bristol Farms
Segment Three: Farmer Duane Gillis and Robert Schueller from Melissa’s.
Segment Four: Chef Michael Cimarusti, Providence and Connie & Ted’s in West Hollywood Part One
Segment Five: Chef Michael Cimarusti, Providence and Connie & Ted’s in West Hollywood Part Two
Segment Six: Executive Chef Roy Hendrickson, Zimzala at The Shorebreak Hotel, Huntington Beach
Segment Seven: Russ Parsons, Food Editor, Los Angeles Times
Segment Eight: Delilah Snell, home canning and preservation authority
Now it’s 5th year, and continuing to grow, is the ever popular OC Restaurant Week. Savvy diners have the opportunity to experience a meal at over 100 appealing Orange County restaurants with special menus at wallet friendly prices.
Guests enjoy a starter, entree, and dessert. At lunch the prix-fixe menu is $10, $15, or $20. For dinner the meal is $20, $30, $40.
In studio to talk about their participation are Proprietress Nancy Wilhelm and Executive Chef Rayne Frey from Tabu Grill in Laguna Beach (celebrating their 9th anniversary next month) and Executive Chef Roy Hendrickson from Zimzala and the Shorebreak Hotel in Huntington Beach.
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On their helpful website is a list of all the participating restaurants and their menus.
Tabu Grill is showcasing Chef Rayne’s $40 prix-fixe dinner menu.
Entrée choices are Skuna Bay Salmon, Petite Filet Mignon, and Snake River Farms Berkshire Pork Chop.
Chef Rayne prepared in-studio a superb ahi poke with taro chips for sampling.
Roy Hendrickson of Zimzala has gone all out for OC Restaurant Week. His $20 lunch special is a choice of “I Love Fish”, “I Love Cheese”, I Love Bread”, “A Lighter Lunch” or a “Mix or Match” menu.
The $40 dinner special starts with warm bread and a glass of house wine. Then it’s a choice of the “I Love Fish,” “I Love Meat,” “I Love Bread,” “A Lighter Dinner,” or “Mix or Match” menus.
Nancy Wilhelm of Tabu Grill observed that OC Restaurant Week is a great opportunity to introduce new guests to her restaurant.
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Segment One: Richard Rosendale, Executive Chef and Director of Food & Beverage, The Greenbrier, West Virginia & Bocuse d’Or USA Captain 2013”
Segment Two: Daniel Shemtob of The Lime Truck and TLT Food in Westwood Village, Part One
Segment Three: Daniel Shemtob of The Lime Truck and TLT Food in Westwood Village, Part Two
Segment Four: Govind Armstrong the Executive Chef and Co-Owner of Post & Beam in Baldwin Hills
Segment Five: Orange County Restaurant Week, February 24th to March 2nd, Part One
Segment Six: Orange County Restaurant Week, February 24th to March 2nd, Part Two
We’re all over these great United States today with celebrated chefs, a local food entrepreneur, and bargain dining at extraordinary restaurants in Orange County for the next week.
When we spoke with Thomas Keller back in December he was giving us the background on the talented American chef representing the USA in the prestigious Bocuse d’Or culinary competition in Lyon, France in late January. That distinguished chef is Richard Rosendale, the executive chef of the historic Greenbrier Resort in West Virginia.
Chef Rosendale is with us this morning to share the extraordinary experience of competing in the Bocuse d’Or on the international stage. If you think “Chopped” is tough wait until you hear what is required for this intense international competition! The winner comes as close to achieving perfection in the culinary arts as humanly possible…
You’ve no doubt heard about The Lime Truck, one of Orange County’s pioneering gourmet food trucks. Perhaps you’ve even enjoyed one of their Ultimate Tacos. It’s been so successful that there are now three of them on the road in Orange and Los Angeles Counties. The food is both original and tasty.
The fame of The Lime Truck is now national. In a spirited competition The Lime Truck deftly maneuvered it’s way across the USA on Food Network’s “Great Food Truck Race” (Season 2) and crossed the finish line first. That earned young food entrepreneur Daniel Shemtob and his colleagues a $50,000 cash prize.
Last year Daniel debuted his first bricks and mortar spot in Westwood Village. TLT Food has an expanded menu and a thoughtful collection of craft beers and boutique wines. You’ll actually see Daniel there regularly cooking!
On Tuesday evening, February 26th super chef Marcus Samuelsson will be joining forces with Chef Govind Armstrong (Table 8) to present “A Taste of Harlem” at Govind’s new restaurant, Post & Beam, located in Baldwin Hills. The menu is reimagined soul classics. A portion of the proceeds will be donated to C-CAP Los Angeles.
Unfortunately the dinner reached capacity some two weeks ago. The good news is that an After Party benefiting C-CAP has been added so foodies will have a chance to meet Chef Marcus and Chef Armstrong and enjoy some good music.
Chef Govind Armstrong will be with us to talk about the festivities and how to obtain a coveted ticket for the After Party.
Orange County Restaurant Week (The 5th Annual) starts on Sunday and it’s your chance to experience Orange County’s best for lunch and dinner at very consumer-friendly special pricing! Yes, it’s a real bargain. The 2013 OC Restaurant Week will be held Sunday, February 24th through Saturday, March 2nd.
Explains Pamela Waitt, president of the OC Restaurant Association, “This year’s five-year anniversary will serve as a grand celebration as restaurants offer the best menus and ensure that diners will be presented with a truly special weeklong celebration. After all, the goal is for everyone involved to have fun!”
Executive Chef Roy Hendrickson of Zimzala Restaurant & Bar at The Shorebreak Hotel in Huntington Beach and proprietress/restaurateur Nancy Wilhelm and Executive Chef Rayne Frey of Tabu Grill in Laguna Beach will all be in-studio to reveal their ambitious menu creations for OC Restaurant Week.
Segment One: Richard Rosendale, Executive Chef and Director of Food & Beverage, The Greenbrier, West Virginia & Bocuse d’Or USA Captain 2013”
Segment Two: Daniel Shemtob of The Lime Truck and TLT Food in Westwood Village, Part One
Segment Three: Daniel Shemtob of The Lime Truck and TLT Food in Westwood Village, Part Two
Segment Four: Govind Armstrong the Executive Chef and Co-Owner of Post & Beam in Baldwin Hills
Segment Five: Orange County Restaurant Week, February 24th to March 2nd, Part One
Segment Six: Orange County Restaurant Week, February 24th to March 2nd, Part Two