Podcasts
Segment One: Show Preview with Executive Producer & Co-Host Andy Harris
Segment Two: Chef / Proprietor Ross Pangilinan, Terrace by Mix Mix, South Coast Plaza Part One
Segment Three: Chef / Proprietor Ross Pangilinan, Terrace by Mix Mix, South Coast Plaza Part Two
Segment Four: Chef Thomas Ortega, Amorcito SoCal Taqueria, Long Beach & Costa Mesa Part One
Segment Five: Chef Thomas Ortega, Amorcito SoCal Taqueria, Long Beach & Costa Mesa Part Two
Segment Six: Saffron with Authors Emily Brooke Sandor and Chef Christina Xenos
Segment Seven: Chef Bill Bracken, Founder & Culinary Director Bracken’s Kitchen, Garden Grove
Segment Eight: Co-Host Chef Andrew Gruel with “Ask the Chef”
We’re previewing the show with Executive Producer & Co-Host Andy Harris.
TERRACE by Mix Mix at South Coast Plaza focuses on well-priced, market-driven small plates. The cuisine showcases Chef Ross Pangilinan’s (Mix Mix Kitchen Bar, ReMix Kitchen Bar) eclectic style, which is influenced by French, Italian, and modern Filipino flavors, as well as his refined technique. An approachable wine list offers varietals by the glass and bottle as well as rotating craft beers.
Chef Ross takes a break from his busy Holiday kitchens and is our guest.
“Amorcito SoCal Taqueria is a quick service offshoot of Chef Thomas Ortega’s multi-awarded Amor y Tacos in Cerritos, CA, that’s bringing its own style of a Modern Taqueria while being true to the familiar Mexican flavors of Southern California. The original location is at the Hangar at the Long Beach Exchange. Amorcito SoCal Taqueria has quickly stood out on its own bringing rave reviews from multiple restaurant critics including Brad A. Johnson of the Orange County Register and Patricia Escarcega of the Los Angeles Times.” Chef Thomas Ortega joins us with a stack of warm corn tortillas in hand.
“Travel to Krokos-Kozanis, Greece to immerse yourself in cooking with saffron and Greece’s vibrant saffron harvest through the pages of this gorgeous, 88-page, full-color travel-cookbooklet (Saffron) collaboration by Photographer, Emily Brooke Sandor, and Greek-American Chef, Christina Xenos. Saffron contains a brief history of saffron, tips on best uses and storage of the spice, 12 lively saffron-forward recipes to inspire the beginner and advanced home cook, and a photography story of the annual saffron harvest in Krokos, one of forty small villages in the town of Kozani, Western Macedonia, Greece.” Emily Brooke Sandor and Chef Christina Xenos are our guests with a proper cup of saffron tea in hand.
“Bracken’s Kitchen is a 501(c)(3) organization based in Garden Grove, Orange County California. Founded in 2013 their mission is simple: Through food rescue, culinary training and their community feeding program Bracken’s Kitchen is committed to rescuing, re-purposing and restoring both food and lives.”“With the help of Bracken’s Kitchen’s nonprofit charity partners, business and professional supporters, volunteers, donors and employees they are committed to providing over 2 million tasty and nutritious meals in 2021.” Founder & Culinary Director Chef Bill Bracken takes a break from his busy Garden Grove kitchens and 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. This week’s question is from Marcella of Santa Monica. She is the lucky winner of the prize package of premium USDA Prime Steaks from West Coast Prime Meats.
The Winning (multi-part) Holiday Cooking Question:
“I’m going to make a prime rib for Christmas dinner and I’m undecided on how to cook it. Looking into different cooking methods, rubs, etc. I came across this one – Reverse Sear.”
“What is a reverse sear? Don’t know much about it. When is it appropriate to use a reverse sear and would it apply to steaks, roasts, pork, chicken? Or ?”
“Would I want to reverse sear my prime rib? What’s the best way to cook a prime rib roast? We like it rare with lots of au jus and all the sides!”
All of this and heaping helpings of extra deliciousness on this week’s not-to-miss show!
“TERRACE by Mix Mix at South Coast Plaza focuses on well-priced, market-driven small plates. The cuisine showcases Chef Ross Pangilinan’s (Mix Mix Kitchen Bar, ReMix Kitchen Bar) eclectic style, which is influenced by French, Italian, and modern Filipino flavors, as well as his refined technique. An approachable wine list offers varietals by the glass and bottle as well as rotating craft beers.”
“True to its name, the restaurant showcases full-service dining for Lunch, Dinner and Weekend Brunch in a beautifully designed covered terrace located at the west end of the Bridge of Gardens. Features include a small wine bar, an open kitchen and a chef’s table counter offering an omakase-style tasting menu experience.”
A highlight at Terrace by Mix Mix is the three-course Express Lunch menu changing frequently. A sample entrée is Salmon Paella with sofrito, market vegetables, parmesan and gremolata.
“Chef Ross’ passion for cuisine started at a young age and he has since crafted it with a remarkable background of culinary experience including studying at Le Cordon Bleu, working at the two-Michelin-starred Les Trois Marche in France, the Patina Restaurant Group‘s Pinot Provence and Patina, where they earned a Michelin star in 2007, opening Sinatra within Encore at the Wynn in Las Vegas, and as executive chef of Leatherby’s Cafe Rouge at the Segerstrom Center for the Arts. Pangilinan opened Mix Mix Kitchen Bar in Downtown Santa Ana to rave reviews in 2016 and was named Restaurant of the Year by Orange Coast Magazine and Best New Restaurant by the Golden Foodie Awards.”
Chef Ross takes a break from his busy Holiday kitchens and joins us.
“Amorcito SoCal Taqueria is a quick service off shoot of Chef Thomas Ortega’s multi awarded Amor y Tacos in Cerritos, CA, that’s bringing its own style of a Modern Taqueria while being true to the familiar Mexican flavors of Southern California. The original location is at the Hangar at the Long Beach Exchange. Amorcito SoCal Taqueria has quickly stood out on its own bringing rave reviews from multiple restaurant critics including Brad A. Johnson of the Orange County Register and Patricia Escarcega of the Los Angeles Times.” “
“At Amorcito SoCal Taqueria the principals come from a Chef- driven background and pride themselves on sourcing incredible ingredients from farmers, ranchers, bakers and food purveyors who all share their core values of helping Amorcito deliver the freshest, best tasting menu Amorcito SoCal Taqueria can offer.”
A year-round specialty is the juicy Hatch Burger. It’s an Angus beef patty with garlic aioli, Hatch chile, mustard onions, pickles, American cheese and served on a soft potato bun.
Chef Thomas Ortega joins us with a stack of warm corn tortillas in hand.
Travel to Krokos-Kozanis, Greece to immerse yourself in cooking with saffron and Greece’s vibrant saffron harvest through the pages of this gorgeous, 88-page, full-color travel-cookbooklet (Saffron) collaboration by Photographer, Emily Brooke Sandor, and Greek-American Chef, Christina Xenos. Saffron contains a brief history of saffron, tips on best uses and storage of the spice, 12 lively saffron-forward recipes to inspire the beginner and advanced home cook, and a photography story of the annual saffron harvest in Krokos, one of forty small villages in the town of Kozani, Western Macedonia, Greece.
“The goals of Saffron (the cookbook) are to demystify what saffron is and also to empower readers to confidently incorporate saffron into their dishes more frequently. The recipes in this cookbooklet are wonderful on their own but they also serve to familiarize the reader with flavors that pair well with saffron.”
Emily Brooke Sandor and Chef Christina Xenos join us with a cup of saffron tea in hand.
“Bracken’s Kitchen is a 501(c)(3) organization based in Orange County California. Founded in 2013 their mission is simple: Through food rescue, culinary training and their community feeding program Bracken’s Kitchen is committed to rescuing, re-purposing and restoring both food and lives.”
“With the help of Bracken’s Kitchen’s nonprofit charity partners, business and professional supporters, volunteers, donors and employees they are committed to providing over 2 million tasty and nutritious meals in 2021.”
“In its simplest form, Bracken’s Kitchen delivers hot and nutritious meals in a fun, and dignified manner. The program strives to serve the highest quality and most nutritious meals that many of their clients will get all week.”
“Bracken has leveraged his relationships in the business to build a model that can provide a complete, well-balanced dinner spending less than $0.35 for the food to prepare it. A typical meal may be Roasted Pork Loin with Charred Tomatoes and Bell Peppers, Brown Rice Pilaf, Sautéed Seasonal Vegetables, Southwestern Caesar Salad and Fresh Fruit.”
Founder & Culinary Director Chef Bill Bracken takes a break from his busy Garden Grove kitchens and 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. This week’s question is from Marcella of Santa Monica. She is the lucky winner of the prize package of premium USDA Prime Steaks from West Coast Prime Meats.
The Winning (multi-part) Holiday Cooking Question:
“I’m going to make a prime rib for Christmas dinner and I’m undecided on how to cook it. Looking into different cooking methods, rubs, etc. I came across this one – Reverse Sear.”
“What is a reverse sear? Don’t know much about it. When is it appropriate to use a reverse sear and would it apply to steaks, roasts, pork, chicken? Or ?”
“Would I want to reverse sear my prime rib? What’s the best way to cook a prime rib roast? We like it rare with lots of au jus and all the sides!”
Podcasts
Segment One: Show Preview with Executive Producer & Co-Host Andy Harris
Segment Two: Chef / Proprietor Ross Pangilinan, Terrace by Mix Mix, South Coast Plaza Part One
Segment Three: Chef / Proprietor Ross Pangilinan, Terrace by Mix Mix, South Coast Plaza Part Two
Segment Four: Chef Thomas Ortega, Amorcito SoCal Taqueria, Long Beach & Costa Mesa Part One
Segment Five: Chef Thomas Ortega, Amorcito SoCal Taqueria, Long Beach & Costa Mesa Part Two
Segment Six: Saffron with Authors Emily Brooke Sandor and Chef Christina Xenos
Segment Seven: Chef Bill Bracken, Founder & Culinary Director Bracken’s Kitchen, Garden Grove
Segment Eight: Co-Host Chef Andrew Gruel with “Ask the Chef”
