Show 131, July 18, 2015: Show Preview with Guest Host Chef Andrew Gruel & Executive Producer & Co-Host Andy Harris

Andrew GruelExecutive Chef Andrew Gruel of the rapidly growing Slapfish empire with restaurants in Huntington Beach, Laguna Beach, Newport Beach, and now, LAX, is back as today’s special Guest Host.

Next a tempting preview of Saturday’s unconditionally jam-packed show. With any luck we will always leave you hungry and thirsty. In our case that’s probably a good thing…

The OC Fair is hosting One Big Party from July 17th to August 16th in celebration of its 125th anniversary with culinary creations to suit all palates. Foodies can enjoy wild and new fare mixed in with the traditional fair food. The word is already out on the new grilled, bacon-wrapped pork belly on a stick from Biggys. We’ll meet the creator, “The Midway Gourmet”!

The 4th Annual “I Love Poke Festival” was held last month at The Hilton Waterfront Beach Resort in Huntington Beach. The sold-out event brought poke connoisseurs and newcomers together to celebrate the Hawaiian delicacy, lifestyle and culture as 11 highly competitive chefs went head-to-head for the title of Best Poke. In the end, Chefs Chris Aure and “Big Mike” of Zarlitos Family Restaurant in National City staged a big upset over the OC chefs and came out on top with their spicy poke rendition. The victorious (and modest) Chef Chris is our guest.

The Wall Street Journal’s esteemed wine writer, Lettie Teague, asked the question in her May 22nd article, “What Goes Into Wine-Label Design? Will a fussy label hamper the sale of a cheap wine?” Our resident wine expert, Kyle Meyer of The Wine Exchange shares a few carefully-considered thoughts. Selling wine is his livelihood…

Our friends at The Museum of The American Cocktail are at it again. Their next Los Angeles evening is, Bombs Away! For the Sake of Sake.” It’s set for Wednesday, July 22nd at L.A.’s fine Vietnamese restaurant, The District by Hannah An. Presenter and Drinkmaster Roberto Loppi, Director of Wine, Scarpetta Beverly Hills will preside. He’s joined by MOTAC’s Philip Dobard for the preview.

Cheese Cave is a full-service, cut-to-order cheese shop in Claremont, California. It’s probably the finest in the Inland Empire and was founded in 2010. It’s proudly family-owned and operated by two sisters. Their Family has been in the dairy business for generations. You can also find boutique wines, handmade local beers, artisan salumi, chocolates, honey, olives, and crackers. Cheese Cave also creates custom cheese platters for your party! Co-Founder Marnie Clarke is with us.

Rick Reich’s Brix at The Shore brings a special taste of The Big Apple to the seaside community of Belmont Shore in Long Beach with its authentic pastrami sandwiches, intimate wine bar ambiance and thoughtful selection of craft beer. Rick also doubles as the establishment’s entertaining sommelier. He has an inspired wine or beer pairing for every item on his extensive menu. Rick’s an original…

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

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Show 131, July 18, 2015: MOTAC’s “Bombs Away! For the Sake of Sake”

Roberto Loppi of Scarpetta Beverly HillsOur friends at The Museum of The American Cocktail are at it again. Their next Los Angeles evening is, Bombs Away! For the Sake of Sake.” It’s set for Wednesday, July 22nd at L.A.’s fine Vietnamese restaurant, The District by Hannah An.

Ever wonder what distinguishes saké from wine? And why, technically speaking, it’s actually beer? What’s its culinary function? And how is it shown to best effect in a cocktail? Well, The Museum of the American Cocktail answers all those questions when celebrated sommelier (and native Roman) Roberto Loppi lead participants on a tasting tour of the world of saké. Guests will taste a range of sakés, both neat and cocktailed, and learn what they need to know to select and appreciate a fine saké, all while enjoying innovative takes on classic Vietnamese dishes by Chef Hannah An.

$40 General Admission in Advance and $35 Member Admission (SoFAB/MOTAC and USBG) can be purchased online. $50 Admission at the Door.

Presenter and Drinkmaster Roberto Loppi, Director of Wine, Scarpetta Beverly Hills will preside. He’s joined by MOTAC’s Philip Dobard (Director) for the preview.

Both Philip and Roberto are speaking to us from New Orleans. They are participants in the annual Tales of the Cocktail which is the world’s premier cocktail festival. Sounds like a fun gathering…

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July 18: Biggys, Zarlitos, Wine Exchange, Scarpetta Beverly Hills, Cheese Cave, Brix at the Shore

Podcasts

Segment One: Show Preview with Guest Host Chef Andrew Gruel & Executive Producer & Co-Host Andy Harris
Segment Two: Dominic “The Midway Gourmet” Palmieri – The OC Fair
Segment Three: Chef Chris Aure of Zarlitos Family Restaurant, National City
Segment Four: Kyle Meyer, Co-Proprietor, Wine Exchange, Santa Ana
Segment Five: MOTAC’s “Bombs Away! For the Sake of Sake”
Segment Six: Marnie Clarke, Co-Founder, Cheese Cave, Claremont
Segment Seven: Rick Reich, Brix At The Shore, Long Beach Part One
Segment Eight: Rick Reich, Brix At The Shore, Long Beach Part Two

Andrew GruelExecutive Chef Andrew Gruel of the rapidly growing Slapfish empire with restaurants in Huntington Beach, Laguna Beach, Newport Beach, and now, LAX, is back as today’s special Guest Host.

Next a tempting preview of Saturday’s jam-packed show. With any luck we will always leave you hungry and thirsty. In our case that’s probably a good thing…

The OC Fair is hosting “One Big Party” from July 17th to August 16th in celebration of its 125th anniversary with culinary creations to suit all palates. Foodies can enjoy wild and new fare mixed in with the traditional fair food. The word is already out on the new grilled, bacon-wrapped pork belly on a stick from Biggys. We’ll meet the creator!

The 4th Annual “I Love Poke Festival” was held last month at The Hilton Waterfront Beach Resort in Huntington Beach. The sold-out event brought poke connoisseurs and newcomers together to celebrate the Hawaiian delicacy, lifestyle and culture as 11 highly competitive chefs went head-to-head for the title of Best Poke. In the end, Chefs Chris Aure and “Big Mike” of Zarlitos Restaurant in National City staged a big upset over the OC chefs and came out on top with their spicy poke rendition. The victorious (and modest) Chef Mike is out guest.

The Wall Street Journal’s esteemed wine writer, Lettie Teague, asked the question in her May 22nd article, “What Goes Into Wine-Label Design? Will a fussy label hamper the sale of a cheap wine?” Our resident wine expert, Kyle Meyer of The Wine Exchange shares a few carefully-considered thoughts. Selling wine is his livelihood …

Our friends at The Museum of The American Cocktail are at it again. Their next Los Angeles evening is, “Bombs Away! For the Sake of Sake.” It’s set for Wednesday, July 22nd at L.A.’s fine Vietnamese restaurant, The District by Hannah An. Presenter and Drinkmaster Roberto Loppi, Director of Wine, Scarpetta Beverly Hills will preside. He’s joined by MOTAC’s Philip Dobard for the preview.

Cheese Cave is a full-service, cut-to-order cheese shop in Claremont, California. It’s probably the finest in the Inland Empire and was founded in 2010. It’s proudly family-owned and operated by two sisters. Their Family has been in the dairy business for generations. You can also find boutique wines, handmade local beers, artisan salumi, chocolates, honey, olives, and crackers. Cheese Cave also creates custom cheese platters for your party! Co-Founder Marnie Clarke is with us.

Rick Reich’s Brix at The Shore brings a special taste of The Big Apple to the seaside community of Belmont Shore in Long Beach with its authentic pastrami sandwiches, intimate wine bar ambiance and thoughtful selection of craft beer. Rick also doubles as the establishment’s entertaining sommelier. He has an inspired wine or beer pairing for every item on his extensive menu. Rick’s an original…

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

Dominic Palmieri of Midway GourmetThe OC Fair is hosting One Big Party from July 17th to August 16th in celebration of its 125th anniversary with culinary creations to suit all palates. Foodies can enjoy wild and new fare mixed in with the traditional fair food.

The word is already out on the new grilled, Duroc bacon-wrapped pork belly on a stick from Biggys. Thanks to food writer Ann Marie Panoringan of The OC Weekly for the tip.

Biggys big hit from last year, The Big Rib, is back for an encore. It’s a 2-pound beef rib on a 17-inch bone (ala “the stick”). The weight is both the meat and the bone.

Their motto : Bringing Everything Delicious! From Gourmet Fare to Wild and Wacky Treats.

We’ll meet the creator, Dominic “The Midway Gourmet” Palmieri.

Chris Aure of Zarlitos in National CityThe 4th Annual “I Love Poke Festival” was held last month at The Hilton Waterfront Beach Resort in Huntington Beach. The sold-out event brought poke connoisseurs and newcomers together to celebrate the Hawaiian delicacy, lifestyle and culture as 11 highly competitive chefs went head-to-head for the title of Best Poke. Included in the “I Love Poke” competition in Huntington Beach were the champs from both 2014 and 2013.

In the end, Chefs Chris Aure and “Big Mike” of Zarlitos Family Restaurant in National City staged a big upset over the OC chefs and came out on top with their spicy poke rendition prepared with Yellowfin tuna, sesame oil, soy sauce, minced garlic, chili flakes, roasted black sesame seeds, green onion and chili oil. Earlier in the year they were the winners in the “I Love Poke Festival” in San Diego.

Zatlitos serves Filipino home cooking with dishes like Pork Adobo. On the weekends it’s Mexican-inspired dishes based on Filipino favorites.

The victorious (and modest) Chef Mike is our guest.

Kyle Meyer of Wine ExchangeThe Wall Street Journal’s esteemed wine writer, Lettie Teague, asked the question in her May 22nd article, “What Goes Into Wine-Label Design? Will a fussy label hamper the sale of a cheap wine?”

“Ask someone the kind of wine he prefers and he may or may not be able to describe it; ask someone what kind of wine label he (or she) likes and you’re guaranteed to get a reply. From occasional imbibers to serious oenophiles, just about every wine drinker I know cares about labels – and even employs them as a buying guide. For example, my friend Robert likes labels with silver type but won’t buy a bottle if there are “snakes, frogs or shoes” as part of the design, no matter how good the wine inside may be.” – Lettie Teague

Our resident wine expert, Kyle Meyer of The Wine Exchange shares a few carefully-considered thoughts. Selling wine is his livelihood…

Roberto Loppi of Scarpetta Beverly HillsOur friends at The Museum of The American Cocktail are at it again. Their next Los Angeles evening is, Bombs Away! For the Sake of Sake.” It’s set for Wednesday, July 22nd at L.A.’s fine Vietnamese restaurant, The District by Hannah An.

 Ever wonder what distinguishes saké from wine? And why, technically speaking, it’s actually beer? What’s its culinary function? And how is it shown to best effect in a cocktail? Well, The Museum of the American Cocktail answers all those questions when celebrated sommelier (and native Roman) Roberto Loppi lead participants on a tasting tour of the world of saké. Guests will taste a range of sakés, both neat and cocktailed, and learn what they need to know to select and appreciate a fine saké, all while enjoying innovative takes on classic Vietnamese dishes by Chef Hannah An.

 $40 General Admission in Advance and $35 Member Admission (SoFAB/MOTAC and USBG) can be purchased online. $50 Admission at the Door.

Presenter and Drinkmaster Roberto Loppi, Director of Wine, Scarpetta Beverly Hills will preside. He’s joined by MOTAC’s Philip Dobard for the preview.

Marnie ClarkeCheese Cave is a full-service, cut-to-order cheese shop in Claremont, California. It’s probably the finest in the Inland Empire and was founded in 2010. It’s proudly family-owned and operated by two sisters. Their Family has been in the dairy business for generations. You can also find boutique wines, handmade local beers, artisan salumi, chocolates, honey, olives, and crackers. Cheese Cave also creates custom cheese platters for your party!

Sisters Marnie and Lydia Clarke have created many things inside The Cheese Cave; architecture, passion, information, advocates, and a beautifully curated selection of the most treasured cheeses from around the world. Give yourself the opportunity of discovering a cheese that has remained unchanged for generations.

Co-Founder Marnie Clarke is with us.

Rick ReichRick Reich’s Brix at The Shore brings a special taste of The Big Apple to the seaside community of Belmont Shore in Long Beach with its authentic pastrami sandwiches, intimate wine bar ambiance and thoughtful selection of craft beer. Rick also doubles as the establishment’s entertaining sommelier. He has an inspired wine or beer pairing for every item on his extensive menu. Rick’s an original…

Brix at The Shore offers something the area is lacking: a place that caters to Generation X and Baby Boomers where these forty to sixtysomethings can make their own hangout with music from their era, everything from ‘80s alternative to Sinatra; a rotating wine list with an impressive and thoughtful selection of vintages; a collection of taps that pour craft beer; and an intimate environment that provokes casual conversation among its guests.

“I wanted somewhere that had a great wine, but not wine snobs,” added Reich. “I’m probably the only sommelier you’ll find sporting baggy shorts and Hawaiian shirts. Brix at The Shore is about enjoying good wine, good beer and great pastrami while meeting new people.”

Proprietor Rick Reich joins us.

Podcasts

Segment One: Show Preview with Guest Host Chef Andrew Gruel & Executive Producer & Co-Host Andy Harris
Segment Two: Dominic “The Midway Gourmet” Palmieri – The OC Fair
Segment Three: Chef Chris Aure of Zarlitos Family Restaurant, National City
Segment Four: Kyle Meyer, Co-Proprietor, Wine Exchange, Santa Ana
Segment Five: MOTAC’s “Bombs Away! For the Sake of Sake”
Segment Six: Marnie Clarke, Co-Founder, Cheese Cave, Claremont
Segment Seven: Rick Reich, Brix At The Shore, Long Beach Part One
Segment Eight: Rick Reich, Brix At The Shore, Long Beach Part Two

Show 85, August 23, 2014: Freddy Vargas, Executive Chef, Scarpetta, Montage Beverly Hills

Freddy VargasFreddy Vargas is the forward-thinking executive chef of the high profile Scarpetta located in the Montage Beverly Hills across a lush pocket park from Thomas Keller’s Bouchon Beverly Hills. This is one of Celebrity Chef Scott Conants’s restaurant properties.

At lunch on Weekdays he’s operating a to-go Paninoteca. Think gourmet Italian sandwiches like a Porchetta. It’s spiced pork belly, broccoli rabe pesto and a fried hen egg on house-baked bread.

Call in orders at 310.860.5832 and also check on the daily specials.

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Show 52, December 14, 2013: Celebrity Chef Scott Conant oversees his highly successful empire of five Scarpetta restaurants

Scott Conant of Scarpetta and Food NetworkChef Scott Conant oversees a growing restaurant empire from his base in Manhattan. There are hugely successful Scarpetta restaurants in New York City, Miami Beach, Toronto, Beverly Hills at The Montage Hotel and Las Vegas at The Cosmopolitan. He’s known for an extraordinary spaghetti dish.

He also has the more casual, D.O.C.G. Enoteca at The Cosmopolitan in Las Vegas.

The Scarpetta Cookbook (his third) is just out for the Holidays. His goal is that the reader will really be able to recreate his restaurant dishes by following the recipes.

Scarpetta Beverly Hills just celebrated its 3rd birthday.

Chef Scott is familiar to millions of viewers of food television as one of the original permanent judges on Food Network’s “Chopped.” His well-established judging style is to be honest but not hurtful.

“Chopped” is probably the hardest legitimate cooking competition series on the air. As Scott explains it’s all real. None of the competing chefs have a clue as to what’s in their mystery basket of ingredients until they open it! Chef Scott reveals that “Chopped” has just been renewed for three more seasons.

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