Show 479, June 18, 2022: Show Preview with Executive Producer & Co-Host Andy Harris

Anne Marie Panoringan is Voice of OC’s well-informed food columnist. She reports industry news, current events and trends. The column publishes every other Friday. Anne Marie joins us in-studio to talk about her recent experience in Chicago attending the James Beard Foundation’s Media Awards honoring excellence in Books, Broadcast Media and Journalism. She also shares some of her best Chicago dining adventures. Additionally we’ll highlight some of her recent columns.

Chef Rudi Sodamin is the newly installed Head of Culinary Arts for Princess Cruises. Sodamin also serves as the Master Chef for sister cruise line, Holland America Line. Throughout his career, Sodamin has been the driving force behind revolutionizing culinary practices and elevating the perception of fine dining in the cruise industry. An internationally-respected food authority, Sodamin is possibly the most highly-decorated chef working on the world’s oceans and is widely considered one of the most innovative, energetic, and influential chefs in the hospitality industry. Among his most recent accomplishments has been the highly successful launch of Rudi’s Sel de Mer restaurant onboard three Holland America Line’s ships.” Chef Rudi Sodamin is our guest with a fresh Alaskan salmon at the ready.

Weiser Family Farms began in 1977 when Sid Weiser, a chemistry teacher and counselor at Garfield High School in East Los Angeles decided to pack up the family and follow his dream of working off the land. Sidney and his wife Raquel laid down roots in Tehachapi, California. There, they learned to tend to the fruit trees… apples, peaches, and pears. In the ensuing years, they acquired farmland in other locations where they branched out into a variety of fruits, vegetables, and flowers. In 1982 their son Alex jumped in to assist the family in selling at local Farmers’ Markets. There he encountered chefs, the public and specialty produce buyers who wanted seasonal, high quality and superior tasting produce. Listening to this input, Alex began to focus on creating a bio-diverse farm dedicated to applying sustainable farming techniques. His overriding desire was to supply people with unique fruits and vegetables at their peak, rather than picked for commercial usage.” 2nd generation family farmer, Alex Weiser joins us.

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. There is a new law in California that mandates all bar and restaurant employees serving alcohol to obtain a new certification. It involves a training of three to four hours and then passing an open book test. The concept is worthwhile but we’ll get Chef Andrew’s thoughts on this and the reality of actually meeting the August 31st deadline.

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

Play

Show 479, June 18, 2022: Master Chef Rudi Sodamin, Head of Culinary Arts, Princess Cruises Part One

Rudi Sodamin

Chef Rudi Sodamin is the newly installed Head of Culinary Arts for Princess Cruises. Sodamin also serves as the Master Chef for sister line, Holland America Line.”

“Throughout his career, Sodamin has been the driving force behind revolutionizing culinary practices and elevating the perception of fine dining in the cruise industry. An internationally-respected food authority, Sodamin is likely the most highly-decorated chef working on the world’s oceans and is widely considered one of the most innovative, energetic, and influential chefs in the hospitality industry. Among his most recent accomplishments has been the highly successful launch of Rudi’s Sel de Mer restaurant onboard three Holland America Line’s ships.”

“I see food as the way to our guests’ hearts, and the individuals on the Princess Cruise culinary team bring great heart to what they do and take tremendous pride in their work,” said Sodamin “My goal is to grow that pride and lead the culinary workforce to new performance heights through innovative approaches to teamwork and creativity, collaboratively creating new signature interactive dining experiences, and motivating this talented team to new levels of culinary artistry.”

Chef Rudi Sodamin is our guest with a fresh Alaskan salmon at the ready.

Play

Show 479, June 18, 2022: Master Chef Rudi Sodamin, Head of Culinary Arts, Princess Cruises Part Two

Rudi Sodamin

Chef Rudi Sodamin is the newly installed Head of Culinary Arts for Princess Cruises. Sodamin also serves as the Master Chef for sister line, Holland America Line.”

“Throughout his career, Sodamin has been the driving force behind revolutionizing culinary practices and elevating the perception of fine dining in the cruise industry. An internationally-respected food authority, Sodamin is likely the most highly-decorated chef working on the world’s oceans and is widely considered one of the most innovative, energetic, and influential chefs in the hospitality industry. Among his most recent accomplishments has been the highly successful launch of Rudi’s Sel de Mer restaurant onboard three Holland America Line’s ships.”

Alaska cruise season is on now through September. As part of Princess Cruises’ award-winning “North to Alaska program” Rudi oversees their “Wild for Alaska Seafood” effort. This industry-first, location-based seafood initiative features an extensive menu rotation of fresh Alaska seafood dishes, along with destination-inspired cocktails including flights of Alaska spirits sourced from local distilleries. Also on offer are hand-picked, sommelier selection premium wine pairings to go with Alaska seafood dishes.

Chef Rudi was aboard the newly launched Discovery Princess for the elaborate “Naming Ceremony” on April 29th in the Port of Los Angeles. Rudi discusses the wide variety of dining options abord the Discovery Princess. Included in the cruise fare are The Main Dining Rooms (Juneau, Skagway and Ketchikan,) World Fresh Market buffet and Gigi’s Pizzeria. Specialty restaurants (with a modest cover charge) range from Sabatini’s Italian Trattoria (where all the pastas are prepared fresh daily) to Crown Grill (the fine-dining steakhouse.)

“I see food as the way to our guests’ hearts, and the individuals on the Princess Cruise culinary team bring great heart to what they do and take tremendous pride in their work,” said Sodamin “My goal is to grow that pride and lead the culinary workforce to new performance heights through innovative approaches to teamwork and creativity, collaboratively creating new signature interactive dining experiences, and motivating this talented team to new levels of culinary artistry.”

Chef Rudi Sodamin continues as our guest with a platter of Alaskan King Crab legs at the ready.

Play

June 18: Anne Marie Panoringan, Rudi Sodamin, Alex Weiser

Podcasts

Segment One: Show Preview with Executive Producer & Co-Host Andy Harris
Segment Two: Journalist Anne Marie Panoringan, The Voice of OC’s Food Columnist Part One
Segment Three: Journalist Anne Marie Panoringan, The Voice of OC’s Food Columnist Part Two
Segment Four: Master Chef Rudi Sodamin, Head of Culinary Arts, Princess Cruises Part One
Segment Five: Master Chef Rudi Sodamin, Head of Culinary Arts, Princess Cruises Part Two
Segment Six: Alex Weiser, Weiser Family Farms, Tehachapi, CA Part One
Segment Seven: Alex Weiser, Weiser Family Farms, Tehachapi, CA Part Two
Segment Eight: “Ask the Chef” with Co-host Chef Andrew Gruel

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

Anne Marie Panoringan is Voice of OC’s well-informed food columnist. She reports industry news, current events and trends. The column publishes every other Friday. Anne Marie joins us in-studio to talk about her recent experience in Chicago attending the James Beard Foundation’s Media Awards honoring excellence in Books, Broadcast Media and Journalism. She also shares some of her Chicago dining adventures. Additionally we’ll highlight some of her recent columns.

“Chef Rudi Sodamin is the newly installed Head of Culinary Arts for Princess Cruises. Sodamin also serves as the Master Chef for sister cruise line, Holland America Line. Throughout his career, Sodamin has been the driving force behind revolutionizing culinary practices and elevating the perception of fine dining in the cruise industry. An internationally-respected food authority, Sodamin is possibly the most highly-decorated chef working on the world’s oceans and is widely considered one of the most innovative, energetic, and influential chefs in the hospitality industry. Among his most recent accomplishments has been the highly successful launch of Rudi’s Sel de Mer restaurant onboard three Holland America Line’s ships.” Chef Rudi Sodamin is our guest with a fresh Alaskan salmon at the ready.

“Weiser Family Farms began in 1977 when Sid Weiser, a chemistry teacher and counselor at Garfield High School in East Los Angeles decided to pack up the family and follow his dream of working off the land. Sidney and his wife Raquel laid down roots in Tehachapi, California. There, they learned to tend to the fruit trees… apples, peaches, and pears. In the ensuing years, they acquired farmland in other locations where they branched out into a variety of fruits, vegetables, and flowers. In 1982 their son Alex jumped in to assist the family in selling at local Farmers’ Markets. There he encountered chefs, the public and specialty produce buyers who wanted seasonal, high quality and superior tasting produce. Listening to this input, Alex began to focus on creating a bio-diverse farm dedicated to applying sustainable farming techniques. His overriding desire was to supply people with unique fruits and vegetables at their peak, rather than picked for commercial usage. 2nd generation family farmer, Alex Weiser joins us.

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. There is a new law in California that mandates all bar and restaurant employees serving alcohol to obtain a new certification. It involves a training of three to four hours and then passing an open book test. We’ll get Chef Andrew’s thoughts on this and the reality of actually meeting the August 31st deadline.

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

Anne Marie joins us in-studio to talk about her recent experience in Chicago attending the James Beard Foundation’s Media Awards honoring excellence in Books, Broadcast Media and Journalism. She also shares some of her Chicago dining adventures.

In her June 3rd column Anne Marie recounts her participation in a cooking program (MaxLove’s Fierce Foods Academy) geared toward cancer patients and their families, but, along the way, learned how its overall theme is much more universal.

Rudi Sodamin

Chef Rudi Sodamin is the newly installed Head of Culinary Arts for Princess Cruises. Sodamin also serves as the Master Chef for sister line, Holland America Line.”

“Throughout his career, Sodamin has been the driving force behind revolutionizing culinary practices and elevating the perception of fine dining in the cruise industry. An internationally-respected food authority, Sodamin is likely the most highly-decorated chef working on the world’s oceans and is widely considered one of the most innovative, energetic, and influential chefs in the hospitality industry. Among his most recent accomplishments has been the highly successful launch of Rudi’s Sel de Mer restaurant onboard three Holland America Line’s ships.”

Alaska cruise season is on now through September. As part of Princess Cruises’ award-winning “North to Alaska program” Rudi oversees their “Wild for Alaska Seafood” effort. This industry-first, location-based seafood initiative features an extensive menu rotation of fresh Alaska seafood dishes, along with destination-inspired cocktails including flights of Alaska spirits sourced from local distilleries. Also on offer are hand-picked, sommelier selection premium wine pairings to go with Alaska seafood dishes.

“I see food as the way to our guests’ hearts, and the individuals on the Princess Cruise culinary team bring great heart to what they do and take tremendous pride in their work,” said Sodamin “My goal is to grow that pride and lead the culinary workforce to new performance heights through innovative approaches to teamwork and creativity, collaboratively creating new signature interactive dining experiences, and motivating this talented team to new levels of culinary artistry.”

Chef Rudi Sodamin is our guest with a fresh Alaskan salmon at the ready.

Alex Weiser of Weiser Family Farms

Weiser Family Farms began in 1977 when Sid Weiser, a chemistry teacher and counselor at Garfield High School in East Los Angeles decided to pack up the family and follow his dream of working off the land. Sidney and his wife Raquel laid down roots in Tehachapi, California. There, they learned to tend to the fruit trees… apples, peaches, and pears. In the ensuing years, they acquired farmland in other locations where they branched out into a variety of fruits, vegetables, and flowers.”

“In 1982 their son Alex jumped in to assist the family in selling at local Farmers’ Markets. There he encountered chefs, the public and specialty produce buyers who wanted seasonal, high quality and superior tasting produce. Listening to this input, Alex began to focus on creating a bio-diverse farm dedicated to applying sustainable farming techniques. His overriding desire was to supply people with unique fruits and vegetables at their peak, rather than picked for commercial usage. Today, Weiser Family Farms grows in the Greater Bakersfield area, Tehachapi and the Lucerne Valley, cultivating a tapestry of high- quality produce year round.”

“Older brother Dan joined the family business in 2001, after a long stint with The Walt Disney Co. Dan, a graduate of USC’s Marshall School of Business, brought with him a real-world business sensibility to the farm that has helped bring the overall operation to the next level. Not long after Dan came aboard, older sister Esther left her established teaching career to help keep her knuckle-headed brothers in line. Her common sense approach and no nonsense communication style help to keep everything in focus and moving forward.”

Weiser Family Farms is, and has always been, a family farming entity in the true sense of the word. When you buy from Weiser, you are truly buying from The Weiser Family.

Weiser Family Farms’ seasonal produce is available at their stands at area Farmers Markets including Santa Monica on Wednesday and Saturday, and on Sundays in Beverly Hills and Mar Vista.

Alex Weiser is our guest with Purple Majesty Potatoes in hand.

Chef Andrew Gruel of the Slapfish Restaurant Group

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.

There is a new law in California that mandates all bar and restaurant employees serving alcohol to obtain a new, special certification. It involves a training of three to four hours and then passing an open book test. At present there are very few entities certified to administer the course. We’ll get Chef Andrew’s thoughts on this and the reality of actually meeting the August 31st deadline.

Podcasts

Segment One: Show Preview with Executive Producer & Co-Host Andy Harris
Segment Two: Journalist Anne Marie Panoringan, The Voice of OC’s Food Columnist Part One
Segment Three: Journalist Anne Marie Panoringan, The Voice of OC’s Food Columnist Part Two
Segment Four: Master Chef Rudi Sodamin, Head of Culinary Arts, Princess Cruises Part One
Segment Five: Master Chef Rudi Sodamin, Head of Culinary Arts, Princess Cruises Part Two
Segment Six: Alex Weiser, Weiser Family Farms, Tehachapi, CA Part One
Segment Seven: Alex Weiser, Weiser Family Farms, Tehachapi, CA Part Two
Segment Eight: “Ask the Chef” with Co-host Chef Andrew Gruel

Show 93, October 18, 2014: Guest Host Chef Andrew Gruel and Andy Harris

Today’s Guest Host is Executive Chef Andrew Gruel of the growing Slapfish empire.

Guest Host Chef Andrew Gruel and “SoCal Restaurant Show’s” Producer, Andy Harris, preview the show.

Vancouver, British Columbia is a wonderful food town. The Fairmont Waterfront in downtown Vancouver also has a reputation for culinary excellence. Their new destination restaurant for breakfast, lunch, and dinner is ARC. Their motto is, “Life is Complicated, Good Food Shouldn’t Be.” We’ll get all the 411…

The “SoCal Restaurant Show” recently was aboard Holland America Line’s ms Zaandam on the Vancouver, BC to San Diego sailing of a longer 22-day Inca Discovery Tour ending in Valparaiso, Chile. This morning we continue our exclusive behind-the-scenes look at the key people who oversee this 716 room floating luxury hotel with some 1,400 guests aboard. With us is HAL’s Master Chef Rudi Sodamin who also serves as Chairman of their celebrated Culinary Council.

The Careers through Culinary Art Program’s (C-CAP) Sweet & Savory Spectacular benefit is Sunday afternoon, Oct. 19th at the Art Institute of California Los Angeles campus in Santa Monica. C-CAP Advisory Board member Eric Boardman previews the event. Eric is an accomplished Food Television personality and producer.

The classic Venice Whaler (dating from 1944) located across from the beach in Venice has a new look and attitude. Specialty handcrafted cocktails are on the menu as well as “upscale dive-bar” cuisine created by Executive Chef Nick Liberato.

The creative forces behind the KTOWN Night Market are at it again. Their inaugural Halloween Food Fest comes to Koreatown for two days on October 25th and 26th. The Seoul Sausage Co. partners (winners of Food Network’s Great Food Truck Race Season 3) are “curating” the selection of diverse food outlets.

All of this and lots more absolutely incredible deliciousness on Saturday’s show!

Play

Show 93, October 18, 2014: Master Chef Rudi Sodamin, Holland America Line

Rudi SodaminThe “SoCal Restaurant Show” recently was aboard Holland America Line’s ms Zaandam on the Vancouver, BC to San Diego sailing of a longer 22-day Inca Discovery Tour ending in Valparaiso, Chile.

(Today the ship is at sea and then calling on Manta, Ecuador tomorrow.)

This morning we continue our exclusive behind-the-scenes look at the key people who oversee this 716 room floating luxury hotel with some 1,400 guests aboard. With us is HAL’s Master Chef Rudi Sodamin who also serves as Chairman of their celebrated Culinary Council. (Australian Chef Mark Best is the newest member.)

An internationally respected food authority with 30 years of hospitality and cruise industry experience, Chef Rudi is perhaps the most highly decorated chef working on the world’s oceans. He is considered one of the hospitality industries most innovative and peripatetic chefs.

Chef Rudi has authored 13 cookbooks including his most recent, Holland America Line’s Appetizer’s (Rizzoli, June 2012.) Chef Rudi’s books can be found on Amazon.com and in bookstores everywhere.

Play

October 18: Andrew Gruel, Jet Tila, Fairmont Waterfront, Rudi Sodamin, Eric Boardman, Nick Liberato, KTown Night Market

Podcasts

Segment One: Chef Jet Tila
Segment Two: Guest Host Chef Andrew Gruel and Andy Harris
Segment Three: Marc Witney, The Fairmont Waterfront
Segment Four: Master Chef Rudi Sodamin, Holland America Liner
Segment Five: C-CAP’s “Sweet & Savory Spectacular” Benefit
Segment Six: Chef Nick Liberato & Venice Whaler Part One
Segment Seven: Chef Nick Liberato & Venice Whaler Part Two
Segment Eight: KTOWN Night Market’s Halloween Food Fest

Chef Andrew Gruel of Slapfish is today’s Guest Host.

Produce Marketing Association Fresh SummitThe Produce Marketing Association’s Fresh Summit Convention & Expo is this Saturday & Sunday, October 18th & 19th at the Anaheim Convention Center. Companies representing every segment of the global produce and floral supply chain will be there. Some 900 exhibitors from 60 countries will be welcoming 20,000 attendees.

Chef Jet Tila, the emeritus host of the “SoCal Restaurant Show,” will be there performing cooking demos on Saturday for Idaho Potatoes.

Chef Jet Tila host of the SoCal Restaurant ShowJet joins us from the floor at the Produce Marketing Association’s Fresh Summit Convention & Expo at the Anaheim Convention Center. He’s doing cooking demos at the Idaho Potato booth. About 20,000 attendees will pass through there on Saturday and Sunday.

Guest Host Chef Andrew Gruel and “SoCal Restaurant Show’s” Producer, Andy Harris, preview the show.

Vancouver, British Columbia is a wonderful food town. The Fairmont Waterfront in downtown Vancouver also has a reputation for culinary excellence. Their new destination restaurant for breakfast, lunch, and dinner is ARC. Their motto is, “Life is Complicated, Good Food Shouldn’t Be.” We’ll get all the 411…

The “SoCal Restaurant Show” recently was aboard Holland America Line’s ms Zaandam on the Vancouver, BC to San Diego sailing of a longer 22-day Inca Discovery Tour ending in Valparaiso, Chile. This morning we continue our exclusive behind-the-scenes look at the key people who oversee this 716 room floating luxury hotel with some 1,400 guests aboard. With us is HAL’s Master Chef Rudi Sodamin who also serves as Chairman of their celebrated Culinary Council.

The Careers through Culinary Art Program’s (C-CAP) Sweet & Savory Spectacular benefit is Sunday afternoon, Oct. 19th at the Art Institute of California Los Angeles campus in Santa Monica. C-CAP Advisory Board member Eric Boardman previews the event. Eric is an accomplished Food Television personality and producer.

The classic Venice Whaler (dating from 1944) located across from the beach in Venice has a new look and attitude. Specialty handcrafted cocktails are on the menu as well as “upscale dive-bar” cuisine created by Executive Chef Nick Liberato.

The creative forces behind the KTOWN Night Market are at it again. Their inaugural Halloween Food Fest comes to Koreatown for two days on October 25th and 26th. The Seoul Sausage Co. partners (winners of Food Network’s “Great Food Truck Race” Season 3) are “curating” the selection of diverse food outlets.

All of this and lots more absolutely incredible deliciousness on Saturday’s show!

Marc WitneyVancouver, British Columbia is a wonderful food town. The Fairmont Waterfront in downtown Vancouver also has a reputation for culinary excellence.

Dana Hauser, Executive Chef at The Fairmont Waterfront, hails from Newfoundland and brings a passion for regionally-inspired cuisine. Her culinary philosophy (influenced by the abundance of just-caught seafood) continues to focus on an appreciation for the freshest of ingredients sourced from neighboring farms and artisanal producers.

Their new destination restaurant for breakfast, lunch, and dinner is ARC. Their motto is, “Life is Complicated, Good Food Shouldn’t Be.”

The chef’s bench offers communal dining. Power lunches get guests in & out in an hour. Our guest, Marc Witney, is the Outlets Manager for The Fairmont Waterfront.

Rudi SodaminThe “SoCal Restaurant Show” recently was aboard Holland America Line’s ms Zaandam on the Vancouver, BC to San Diego sailing of a longer 22-day Inca Discovery Tour ending in Valparaiso, Chile.

This morning we continue our exclusive behind-the-scenes look at the key people who oversee this 716 room floating luxury hotel with some 1,400 guests aboard. With us is HAL’s Master Chef Rudi Sodamin who also serves as Chairman of their celebrated Culinary Council. (Australian Chef Mark Best is the newest member.)

An internationally respected food authority with 30 years of hospitality and cruise industry experience, Chef Rudi is perhaps the most highly decorated chef working on the world’s oceans. He is considered one of the hospitality industries most innovative and peripatetic chefs.

Chef Rudi has authored 13 cookbooks including his most recent, Holland America Line’s Appetizer’s (Rizzoli, June 2012.) Chef Rudi’s books can be found on Amazon.com and in bookstores everywhere.

The Careers through Culinary Art Program’s (C-CAP) Sweet & Savory Spectacular benefit is this Sunday afternoon, Oct. 19th at the Art Institute of California Los Angeles campus in Santa Monica.

C-CAP Advisory Board member Eric Boardman previews the event. Eric is an accomplished Food Television personality and producer (Food Network’s “Calling All Cooks”) and will be MCing the Sweet & Savory Chef’s Challenge at the Benefit.

The Challenge is a “Chopped”– style cooking competition where C-CAP graduates will compete for cash prizes to showcase their talents and test their skills, speed and creativity. It’s serious…

Nick LiberatoThe classic Venice Whaler (dating from 1944) located across from the beach in Venice has a new look and attitude. Specialty handcrafted cocktails are on the menu as well as “upscale dive-bar” cuisine created by Executive Chef Nick Liberato (Spike TV’s Bar Rescue.”)

“We source from local farms, bakeries, and our in-house Chef’s Garden.”

There is live music in the Crab Shell Bar.

“Absorbing culture and passing it on through food is part of Chef Nick Liberato’s heritage. Raised believing that every day is a holiday which should be celebrated with food, wine, great conversation, and loved ones, Chef Nick has been cooking professionally for 18 years and now calls the Southern California coast his home.”

Chef Nick is also an accomplished mixologist. Part of the repositioning of the Venice Whaler is a new emphasis on specialty handcrafted cocktails made with fresh ingredients.

The signature “Crab Shell” Bloody Mary comes with a real crab claw instead of a celery stalk…

Koreatown Night MarketThe creative forces behind the KTOWN Night Market are at it again. Their inaugural Halloween Food Fest comes to Koreatown for two days on October 25th and 26th. Saturday is 2:00 p.m. to Midnight and Sunday is Noon to 9:00 p.m.

The Seoul Sausage Co. partners (winners of Food Network’s Great Food Truck Race Season 3) are “curating” the wide selection of food outlets. Look for the Lobsta Truck along with Seoul Sausage Co. It’s an international selection of flavors.

Podcasts

Segment One: Chef Jet Tila
Segment Two: Guest Host Chef Andrew Gruel and Andy Harris
Segment Three: Marc Witney, The Fairmont Waterfront
Segment Four: Master Chef Rudi Sodamin, Holland America Liner
Segment Five: C-CAP’s “Sweet & Savory Spectacular” Benefit
Segment Six: Chef Nick Liberato & Venice Whaler Part One
Segment Seven: Chef Nick Liberato & Venice Whaler Part Two
Segment Eight: KTOWN Night Market’s Halloween Food Fest