Show 442, September 11, 2021: Show Preview with Executive Producer & Co-Host Andy Harris

Today we also honor the memory of all Americans who perished in the tragedy of 9/11. Particularly meaningful for us are the 79 staff members of Windows on the World restaurant located on the 106th and 107th Floors of the North Tower at the World Trade Center. The staff was truly international representing dozens of countries. Also the 91 guests who were there for breakfast functions at the time.

All Porto’s Bakery and Café locations have reopened for dine-in at 50 per cent capacity. The locations are Burbank, Buena Park, Downey, Glendale and West Covina. Northridge launches soon. The expanding Porto’s Bake at Home ships their best-selling pastries nationwide. They are unbaked, frozen and come direct to you so you can bake them fresh in your own oven. “It’s like having a Porto’s Bakery in your home.” Popular items available include Cheese Rolls, Guava Cheese Strudel, Chicken Empanadas and Potato Balls. 2nd generation baker & Family member, Betty Porto (Porto’s Vice President of Community Relations,) is our guest with rolling pin in hand.

The American Institute of Wine & Food (AIWF) is a national non-profit educational organization established in 1981 by Robert Mondavi, Julia Child, Richard Graff and others to promote a forum for the study and enjoyment of gastronomy.” “The San Diego Chapter of AIWF awards scholarships for the pursuit of culinary arts, enology/viticulture, and beverage studies in full or part-time accredited continuing education programs. The scholarships typically range from $350 to $3,000, and the funds do not need to be repaid. Since the money for the scholarships is raised by the San Diego Chapter, scholarships are only awarded to people who are connected to San Diego by school, work, or recent involvement in food or wine in the area. The scholarship money may be used for study within or outside of San Diego County.” Representing the San Diego Chapter to explain the Scholarship Program is AIWF San Diego Board member Heidi Pigeon of Posh Pantry.

The newly opened Esperanza Cocina de la Playa in Manhattan Beach is under the culinary direction of Corporate Chef Raymond Alvarez and Head Mixologists John Fox(GM) and Kevin Williams (Beverage Manager.) Chef Ray is the busy Corporate Executive Chef for the Baja Sharkeez Restaurant Group (Baja Sharkeez, Panama Joe’s, Killarney’s, Sandbar, Palmilla and Tower 12.) “Esperanza beckons guests with modern interpretations of traditional Sonoran cuisine and an expertly crafted bar program.” Chef Raymond takes a break from his busy kitchens to join us.

“What started with Rodney Strong’s (now evolved into Rodney Strong Wine Estates) vision over 60 years ago segued to an almost four-decade long career of Winemaker Emeritus Rick Sayre at Rodney Strong. Rick passed the baton in 2018 to current Director of Winemaking Justin Seidenfeld, who today leads the passionate winemaking team that creates critically acclaimed wines vintage after vintage with an eye towards the future. That future is led by innovative new products like ROWEN Wine Company, the 15-year passion project on Rodney Strong Wine Estate’s remote and rugged Cooley Ranch Vineyard.” Winemaker Justin Seidenfeld joins us to pull the cork on all that is Rodney Strong Wine Estates.

Bob and Jane Oswaks, owners and proprietors of the award-winning Bob’s Well Bread Bakery in Los Alamos, debuted their long-awaited second location at the historic Ballard Store at 2449 Baseline Avenue in Ballard, California late last year. The 1,500 square foot Bob’s Well Bread at the Ballard Store was designed by The Oswaks, located fourteen miles south from their flagship store. The Oswaks rotate regularly between both operations to ensure the quality and standards of hospitality, food and beverage. Chef Gary Clark leads the new kitchen.” “Since its inception in 2014, locals, travelers and journalists alike have embraced Bob’s Well Bread Bakery artisan breads and bakery. The bakery has successfully become a family business and an integral part of the growing Los Alamos community, which has developed into a richly diverse wine country destination. Bob’s Well Bread Bakery and the Oswaks family are committed to products that are hand-made with only the finest ingredients and natural starters.” Artisan Bread Baker & Proprietor Bob Oswaks joins us with a Pain au Chocolat in hand.

Andrew Gruel at the Surf City Marathon

Co-Host Chef Andrew Gruel of the Slapfish Restaurant Group rejoins us next week. He ran this morning in the 25th annual Surf City Marathon. He completed the full 26 miles.

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

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September 11: Porto’s Bakery and Café, American Institute of Wine & Food, Esperanza Cocina de la Playa, Rodney Strong Wine Estates, Bob’s Well Bread Bakery

Podcasts

Segment One: Show Preview with Executive Producer & Co-Host Andy Harris
Segment Two: Betty Porto, Vice President of Community Relations, Porto’s Bakery & Café
Segment Three: AIWF San Diego Chapter Scholarship Program
Segment Four: Chef Raymond Alvarez, Esperanza Cocina de la Playa and Baja Sharkeez Restaurant Group
Segment Five: Justin Seidenfeld, Director of Winemaking, Rodney Strong Vineyard Estates Part One
Segment Six: Justin Seidenfeld, Director of Winemaking, Rodney Strong Vineyard Estates Part Two
Segment Seven: Baker Bob Oswaks, Bob’s Well Bread, Ballard and Los Alamos Part One
Segment Eight: Baker Bob Oswaks, Bob’s Well Bread, Ballard and Los Alamos Part Two

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

All Porto’s Bakery and Café locations have reopened for dine-in at 50 per cent capacity. The locations are Burbank, Buena Park, Downey, Glendale and West Covina. The expanding Porto’s Bake at Home ships their best-selling pastries nationwide. They are unbaked, frozen and come direct to you so you can bake them fresh in your own oven. “It’s like having a Porto’s Bakery in your home.” Popular items available include Cheese Rolls, Guava Cheese Strudel, Chicken Empanadas and Potato Balls. 2nd generation baker & Family member, Betty Porto (Porto’s Vice President of Community Relations,) is our guest with rolling pin in hand.

“The American Institute of Wine & Food (AIWF) is a national non-profit educational organization established in 1981 by Robert Mondavi, Julia Child, Richard Graff and others to promote a forum for the study and enjoyment of gastronomy.” “The San Diego Chapter of AIWF awards scholarships for the pursuit of culinary arts, enology/viticulture, and beverage studies in full or part-time accredited continuing education programs. The scholarships typically range from $350 to $3,000, and the funds do not need to be repaid. Since the money for the scholarships is raised by the San Diego Chapter, scholarships are only awarded to people who are connected to San Diego by school, work, or recent involvement in food or wine in the area. The scholarship money may be used for study within or outside of San Diego County. Representing the San Diego Chapter to explain the Scholarship Program is AIWF San Diego Board member Heidi Pigeon of Posh Pantry.

The newly opened Esperanza Cocina de la Playa in Manhattan Beach is under the culinary direction of Corporate Chef Raymond Alvarez and Head Mixologists John Fox and Kevin Williams. Chef Ray is the busy Corporate Executive Chef for the Baja Sharkeez Restaurant Group (Baja Sharkeez, Panama Joe’s, Killarney’s, Sandbar, Palmilla and Tower 12.)

“Esperanza beckons guests with modern interpretations of traditional Sonoran cuisine and an expertly crafted bar program.” Chef Raymond takes a break from his busy kitchens to join us.

“What started with Rodney Strong’s (now evolved into Rodney Strong Wine Estates) vision over 60 years ago segued to an almost four-decade long career of Winemaker Emeritus Rick Sayre at Rodney Strong. Rick passed the baton in 2018 to current Director of Winemaking Justin Seidenfeld, who today leads the passionate winemaking team that creates critically acclaimed wines vintage after vintage with an eye towards the future. That future is led by innovative new products like ROWEN Wine Company, the 15-year passion project on Rodney Strong Wine Estate’s remote and rugged Cooley Ranch Vineyard.” Winemaker Justin Seidenfeld joins us to pull the cork on all that is Rodney Strong Wine Estates.

“Bob and Jane Oswaks, owners and proprietors of the award-winning Bob’s Well Bread Bakery in Los Alamos, debuted their long-awaited second location at the historic Ballard Store at 2449 Baseline Avenue in Ballard, California late last year. The 1,500 square foot Bob’s Well Bread at the Ballard Store was designed by The Oswaks, located fourteen miles south from their flagship store. The Oswaks rotate regularly between both operations to ensure the quality and standards of hospitality, food and beverage. Chef Gary Clark leads the new kitchen.” “Since its inception in 2014, locals, travelers and journalists alike have embraced Bob’s Well Bread Bakery artisan breads and bakery. The bakeryhas successfully become a family business and an integral part of the growing Los Alamos community, which has developed into a richly diverse wine country destination. Bob’s Well Bread Bakery and the Oswaks family are committed to products that are hand-made with only the finest ingredients and natural starters.” Artisan Bread Baker & Proprietor Bob Oswaks joins us with a Pain au Chocolat in hand.

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

Betty Porto in front of the Porto's Bakery Bread Rack

All Porto’s Bakery and Café locations have reopened for dine-in at 50 per cent capacity. The locations are Burbank, Buena Park, Downey, Glendale and West Covina.

Porto’s Bake at Home ships their best-selling pastries nationwide. They are unbaked, frozen and come direct to you so you can bake them fresh in your own oven. “It’s like having a Porto’s Bakery in your home.” Popular items available include Cheese Rolls, Guava Cheese Strudel, Chicken Empanadas and Potato Balls.

2nd generation baker & Family member, Betty Porto (Porto’s Vice President of Community Relations,) is our guest with rolling pin in hand.

The American Institute of Wine & Food (AIWF) is a national non-profit educational organization established in 1981 by Robert Mondavi, Julia Child, Richard Graff and others to promote a forum for the study and enjoyment of gastronomy. The AIWF is dedicated to advancing the understanding, appreciation, and quality of wine and food through fun educational experiences in support of its Days of Taste® and Scholarship programs.”

“The San Diego Chapter of AIWF awards scholarships for the pursuit of culinary arts, enology/viticulture, and beverage studies in full or part-time accredited continuing education programs. The scholarships typically range from $350 to $3,000, and the funds do not need to be repaid. All schools must be accredited. Since the money for the scholarships is raised by the San Diego Chapter, scholarships are only awarded to people who are connected to San Diego by school, work, or recent involvement in food or wine in the area. The scholarship money may be used for study within or outside of San Diego County. Applications are accepted until October 1, 2021.”

Representing the San Diego Chapter to explain the Scholarship Program is Heidi Pigeon of Posh Pantry. Heidi is a Board Member of the San Diego Chapter of the AIWF as well as serves on the Scholarship Committee.

Raymond Alvarez of the Baja Sharkeez Restaurant Group

The newly opened Esperanza Cocina de la Playa in Manhattan Beach is under the culinary direction of Corporate Chef Raymond Alvarez and Head Mixologists John Fox and Kevin Williams. Chef Ray is the busy Corporate Executive Chef for the Baja Sharkeez Restaurant Group (Baja Sharkeez, Panama Joe’s, Killarney’s, Sandbar, Palmilla and Tower 12.)

“Esperanza beckons guests with modern interpretations of traditional Sonoran cuisine and an expertly crafted bar program. The team tapped award-winning architect and designer Gulla Jónsdóttir to create Esperanza’s sophisticated, coastal design, which incorporates handcrafted materials, furniture, and décor from around the world. With its prime location just blocks from the Pacific, Esperanza’s sophisticated vibe and design blends beach town elegance with modern cool.”

Chef Raymond takes a break from his busy kitchens to join us.

Justin Seidenfeld of Roden Wine Company

“What started with Rodney Strong’s (and evolved into Rodney Strong Wine Estates) vision over 60 years ago segued to an almost four-decade long career of Winemaker Emeritus Rick Sayre at Rodney Strong. Rick passed the baton in 2018 to current Director of Winemaking Justin Seidenfeld, who today leads the passionate winemaking team that creates critically acclaimed wines vintage after vintage with an eye towards the future. That future is led by innovative new products like ROWEN Wine Company, the 15-year passion project on Rodney Strong Wine Estate’s remote and rugged Cooley Ranch Vineyard.”

“Rod Strong was an acknowledged visionary who understood the potential that Sonoma County’s soil and climate held for producing world-class wines. Rodney Strong Vineyards established Sonoma County’s 13th bonded winery in 1959.”

RSWE sources grapes from 11 prime Sonoma County appellations including Alexander Valley, Chalk Hill, Knights Valley, Russian River Valley and Northern Sonoma.

“For over 30 years, RSWE has flourished under the leadership of the Klein Family, 4th generation California farmers. The Klein family is committed to protecting and preserving the environment in both the vineyards and at the winery through sustainable farming and winemaking.”

Winemaker Justin Seidenfeld joins us to pull the cork on all that is Rodney Strong Wine Estates.

Bob Oswaks of Bob's Well Bread

“Bob and Jane Oswaks, owners and proprietors of the award-winning Bob’s Well Bread Bakery in Los Alamos, debuted their long-awaited second location at the historic Ballard Store at 2449 Baseline Avenue in Ballard, California late last year. The 1,500 square foot Bob’s Well Bread at the Ballard Store was designed by The Oswaks, located fourteen miles south from their flagship store. The Oswaks rotate regularly between both operations to ensure the quality and standards of hospitality, food and beverage.” Chef Gary Clark leads the new kitchen and the Head Baker is Scott Smith.

“Since its inception in 2014, locals, travelers and journalists alike have embraced Bob’s Well Bread Bakery artisan breads and bakery. The bakery has successfully become a family business and an integral part of the growing Los Alamos community, which has developed into a richly diverse wine country destination.”

“Bob’s Well Bread Bakery and the Oswaks family are committed to products that are hand-made with only the finest ingredients and natural starters. No added preservatives will be found in any of their baked items, and they strive to source ingredients locally using farmers and growers who practice the purest growing initiatives. They allow their loaves to take their time, and practice old world European traditions and techniques to make the very best breads and baked goods possible. Their commitment to being “well bread” means doing good things, supporting the community and donating what they don’t sell to local food banks.”

For Breakfast or Brunch ponder the Raisin Challah French Toast with bacon lardons. For Lunch it’s the Meat Loaf Sandwich with ground beef and pork, caramelized onions, sharp cheddar cheese and spicy aioli served on Pain de Mie.

“They allow their loaves to take their time, and practice old world European traditions and techniques to make the very best breads and baked goods possible. Their commitment to being “well bread” means doing good things, supporting the community and donating what they don’t sell to local food banks.”

Bob Oawaks (with his hands in the English Muffin dough) joins us.

Podcasts

Segment One: Show Preview with Executive Producer & Co-Host Andy Harris
Segment Two: Betty Porto, Vice President of Community Relations, Porto’s Bakery & Café
Segment Three: AIWF San Diego Chapter Scholarship Program
Segment Four: Chef Raymond Alvarez, Esperanza Cocina de la Playa and Baja Sharkeez Restaurant Group
Segment Five: Justin Seidenfeld, Director of Winemaking, Rodney Strong Vineyard Estates Part One
Segment Six: Justin Seidenfeld, Director of Winemaking, Rodney Strong Vineyard Estates Part Two
Segment Seven: Baker Bob Oswaks, Bob’s Well Bread, Ballard and Los Alamos Part One
Segment Eight: Baker Bob Oswaks, Bob’s Well Bread, Ballard and Los Alamos Part Two

Show 397, October 31, 2020: Carole Lawson – Founder & CEO of the Craft Wine Association

Carole Lawson of the Craft Wine Association“Established in 2016, CraftWine.org is a membership organization that helps the owners, vintners, and winemakers of small production wineries to increase the market for Craft Wine. The association certifies Craft Wineries and sponsors an online marketplace called NxtCrush that directly supports wineries who can sell their certified and distinctly American wine directly to consumers.”

CraftWine.org is on a mission to make craft wine as available in the marketplace as craft beer and spirits. Carole Lawson is the Founder and CEO of CraftWine.org.

“After leaving behind her work in the emerging technology sector, working with the likes of Facebook, Google, YouTube and Twitter on behalf of Governor Arnold Schwarzenegger and a second successful career as the Chief Information Officer for high-profile organizations across multiple states, Carole founded the Craft Wine Association. Using her background in emerging markets, she is working to make Craft Wine, distinctly American wine, as available in the marketplace as craft beer and spirits. Carole is also a Certified Sommelier with the Court of Master Sommeliers.”

Carole provided tantalizing snapshots of Terragena Vineyard & Winery in Humboldt County and Koi Zen Cellars in San Diego who are both Craft Wine Association members operating in the Golden State.

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Show 368, April 11, 2020: Chef Ryan Harvey of Bare Bones in San Diego

Ryan Harvey of Bare Bones Nutrition Company“Founded in 2013 by husband-and-wife duo of Chef Ryan and Katherine Harvey, Bare Bones is a San Diego-based nutrition company offering a full menu of protein-infused products including ready-to-use bone broth, collagen protein powder and instant bone broth beverage mixes. As the leading innovator in the bone broth space, the company has provided wellness seekers convenient, quality protein and collagen enriched products that deliver the essential nutrients and hydration for the body, with no added sugars.”

“Leading innovators, Bare Bones, continues to elevate the bone broth industry with the expansion of their line of Bone Broth Instant Beverage Mix with a new added flavor, Chicken. This new evolution in bone broth is designed for those who demand the highest quality nutrition with the best taste, and anytime convenience.”

“The Instant Beverage Mix starts the same way as the liquid broths: Simmering animal bones in water for 24-48 hours to extract the essential nutrients including collagen, protein and amino acids. The protein and collagen rich liquid is then dehydrated it into a water-soluble powder, creating a quick and easy mix with the same sippable, delicious, nutrient-dense bone broth in an easy-to-use instant beverage mix that delivers the protein and hydration your body needs with none of the sugar.”

“We turned to innovation, the heartbeat of any brand, and discovered a way to take bone broth, and dehydrate it – so we could still deliver the same benefits to consumers, but in a much more convenient and affordable package,” shared Ryan Harvey, Co-Founder of Bare Bones.

Chef Ryan and Bare Bones also generously supports the hospitality community. Currently Bare Bones is donating 100 per cent of their Website’s net proceeds to the Restaurants Care Fund of the California Restaurant Association Foundation. $6,000 raised so far with more funds to come !

Chef Ryan Harvey stirs the simmering bone broth kettle for us.

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Show 366, March 28, 2020: Green Flash Brewing Co. and Alpine Beer Company with Certified Cicerone and Vice President of Hospitality Dave Adams

Dave Adams of Green Flash Brewing Company and Alpine Beer CompanyGreen Flash Brewing Co. has been crafting innovative award-winning beers in San Diego since 2002. “We obsess over every detail, because we believe each Green Flash beer should be as remarkable as the last. Green Flash was one of the original breweries in San Diego with a focus on big but approachable beers with tons of flavor and aromas. When the perfect ingredients come together at just the right moment, the result can be magical…a Green Flash.”

“Celebrated by craft beer fanatics as “The Home of Pure Hoppiness,” Alpine Beer Company was established in 1999 by husband and wife team, Pat and Val McIlhenney, with the creation of McIlhenney’s Irish Red. Shawn McIlhenney (Pat & Val’s son) now leads brewing operations in the small town of Alpine, located in the hills at the eastern edge of San Diego County. The brewery includes a tasting room and outdoor beer garden. Just a few blocks away, Alpine beers are on tap at the Alpine Beer Company Pub and served alongside barbecue dishes. In 2014, Alpine Beer Company merged with San Diego’s Green Flash Brewing Company, increasing production and distribution of its ales.

Dave Adams, Green Flash Brewing Co’s and Alpine Beer Co’s Vice President of Hospitality and a Certified Cicerone taps the keg for us on both independently-owned craft breweries.

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Show 344, October 12, 2019: Kitchens for Good’s WASTED: A Celebration of Sustainable Food

Mauve Rochford of Sugar and Scribe BakeryWASTED: A Celebration of Sustainable Food will be in San Diego on Sunday, October 20th. At this tastemaker event, 35 local and national celebrity chefs and mixologists are challenged to prepare standout dishes and cocktails using food that might otherwise be go to waste.

The event brings sustainability to the consciousness of both chefs, mixologists, and consumers and create a call-to-action around re-thinking food waste. Guests will enjoy unlimited craft cocktails, food, auctions, and live music. All proceeds will support Kitchens for Good.

General Admission tickets are $115 and VIP access is $200, including early admission, cooking demos & special tastings and a VIP Lounge.

Kitchens for Good Co-Founder and Senior Director Aviva Paley and participating Chef Maeve Rochford of La Jolla’s Sugar & Scribe Bakery (The California Restaurant Association’s Chef of the Year) join us with all the scrumptious details.

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Show 335, August 3, 2019: “Chicken Charlie” Boghosian, All-Star Food Concessionaire, OC Fair

Chicken Charlie Boghosian of Chicken Charlie's FryBQThe 2019 OC Fair is on thru August 11th. Outrageous Fair Food is always a mouthwatering highlight. What crazy edible will they next put on a stick? One of the all-star Fair Food personalities is the well-traveled, San Diego-based, Chicken Charlie” Boghosian of Chicken Charlie’s. He now has two permanent, year-round, brick-and-mortar locations in San Diego.

We’ll find out what indulgent deliciousness Chicken Charlie is cooking up through August 11th. Did I hear Buffalo Chicken Chimichanga and Fried Hummus?

The Buffalo Chicken Chimichanga is a tortilla containing mac & cheese, bacon and buffalo chicken, fried and topped off with buffalo ranch and Flamin’ Hot Cheetos.

Fried Hummus is house-made hummus coated with flour and seasonings, served in a pocket of pita bread and topped with sliced tomatoes and a sauce made of plain whole yogurt with tahini sauce.

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Show 306, January 12, 2019: Restaurateur Andy Baumann, Tom Ham’s Lighthouse, San Diego Restaurant Week

Andy BaumannSan Diego County’s largest and most successful dining event, San Diego Restaurant Week (January 20 to 27, 2019) was launched with the intention of spotlighting the city as a premier dining destination. Held twice annually, this beloved culinary tradition features San Diego’s best restaurants offering fixed price, three-course dinners and two-course lunches.

3rd generation restaurateur Andy Baumann of Tom Ham’s Lighthouse previews the event. He is the Restaurant Chair for San Diego Restaurant Week as part of the San Diego Chapter of the California Restaurant Association.

“Tom Ham’s Lighthouse, a classic seafood restaurant, opened for business in 1971. An actual functioning lighthouse, known as Beacon #9 on any USCG Nautical Map, was incorporated into the design. The result is one of San Diego’s best- known architectural landmarks.”

“Besides the Lighthouse, Tom Ham’s is also famous for its eye-catching vistas of the San Diego Bay, Coronado Bridge and San Diego skyline. Today, the restaurant is operated by a second and third generation of Hams who continue the tradition of fine dining and exceptional service that represents a culmination of the interests and visions of the Californian whose name it bears.”

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Show 306, January 12, 2019: Restaurateur Andy Baumann, Tom Ham’s Lighthouse, San Diego Restaurant Week Continues…

Andy BaumannSan Diego County’s largest and most successful dining event, San Diego Restaurant Week (January 20 to 27, 2019) was launched with the intention of spotlighting the city as a premier dining destination. Held twice annually, this beloved culinary tradition features San Diego’s best restaurants offering fixed price, three-course dinners and two-course lunches.

“Grab your family, friends and co-workers and experience incredible cuisine at over 200 local restaurants across San Diego. Just browse the list of restaurants and menus, make your reservations and enjoy! There are no tickets or passes required.” 

“Food lovers may simply dine out at as many participating restaurants as they like during San Diego Restaurant Week, explore new dining opportunities or enjoy old favorites. Advance reservations are strongly recommended and can be made by calling restaurants directly or visiting their profile online.”

“Food lovers may simply dine out at as many participating restaurants as they like during San Diego Restaurant Week, explore new dining opportunities or enjoy old favorites. Advance reservations are strongly recommended and can be made by calling restaurants directly or visiting their profile online.”

Conveniently view all the menus (with enticing food photos) of participating restaurants at Kynbo.comIt’s also available to download as a handy, free App. Navigate the map to the San Diego area and click on the SDRW icon at the top of the page. It’s really handy…

3rd generation restaurateur Andy Baumann of Tom Ham’s Lighthouse continues with his preview of the event. He is the Restaurant Chair for San Diego Restaurant Week as part of the San Diego Chapter of the California Restaurant Association.

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Show 297, November 10, 2018: Chef / Proprietor Craig Strong, Ocean at Main, Laguna Beach

Craig StrongIn early October Chef Craig Strong (ex-Studio at Montage Laguna Beach) debuted Ocean at Main, fulfilling a long-time career dream to open his own restaurant. The location in a classic 40s Spanish revival building is exceptional – 222 Ocean Avenue near Main Beach in Laguna Beach, steps from the oceanfront. The 126-seat, 4,500-square-foot eatery with a spectacular shaded patio, is open daily for lunch and dinner.

After nearly 25 years of working at luxury hotels and resorts around the globe, Strong has come full circle to his native Southern California roots with the opening of Ocean at Main. From growing up in San Diego and cooking with produce from the family garden, this chef/owner is now sharing his Coastal California cuisine with the Laguna Beach community he has embraced for the last 10 years.

“Everything from its name, Ocean at Main, to the last drop of a favorite California wine is designed to provide guests with the quintessential Southern California dining experience. Here, Chef Craig Strong continues his devotion to sourcing the finest products available from local purveyors and suppliers as he creates approachable contemporary Coastal California cuisine and a convivial ambiance to please the nearby community and beyond.”

“I want to cook for our guests the way I cook for my family and friends at home. At Ocean at Main, I will celebrate the diversity, freshness and healthy lifestyle of Southern California. We will procure our ingredients from the local farmers and meat, seafood and specialty vendors whom I have been working and collaborating with for years. Coaxing the true flavors from exceptional products is always my goal.” Chef Craig Strong

Chef Craig escapes his busy kitchen for a chat.

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