Show 365, March 21, 2020: Show Preview with Executive Producer & Co-Host Andy Harris

It’s a disconcerting and confusing time for all of us and our “SoCal Restaurant Show” mission, until the Covid-19 crisis is abated, is to provide reliable and genuinely useful information on how the restaurant business is coping with the evolving events. With an emphasis on the health, safety and well-being of our listeners we’ll be detailing what the range of services restaurants can provide to their guests. Creativity is at the forefront. We’re keeping it focused and upbeat…

Chefs and restaurateurs are the most generous people I know. In times of need they are always first in generously and unselfishly giving back and meaningfully supporting their communities. Truly remarkable…Right now restaurants urgently need our support to stay afloat. Please keep this in mind as you make meal decisions….

As always, we greatly appreciate you being a part of our loyal listening audience. With everyone’s support we’ll get through this. Truly couldn’t do it without you.

Chef / Proprietress Vanda Asapahu of Ayara Thai in Westchester is the Host Chef for the 5th Anniversary Masters of Taste benefit at the Rose Bowl. Originally scheduled for Sunday, April 5th it has been necessarily postponed. When that new date is established Chef Vanda will be back with us with all the delectable details. In the meantime Ayara Thai is open for Take-Out and Delivery and would love to serve you. Chef Vanda is our guest with all the tempting menu details.

“At the original location of The Winery Restaurant & Wine Bar in Tustin Executive Chef / Partner Yvon Goetz is offering a menu of his California contemporary regional cuisine for curbside pick-up (priced 15% off regular pricing) at his flagship Tustin location. Chef Yvon Goetz is also offering guests select cuts of meats to grill at home, based on availability.” Chef Yvon 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. Chef Andrew is updating us on the impact of the Covid-19 crisis in the hospitality field and what we, as diners, can do to support the very survival of restaurants. Of course, the safety of restaurant employees and guests comes first. We’ll “Ask the Chef.”

In September of 1986, Harold Legaux Sr. along with his wife Mary Belle opened Harold and Belle’s in the Jefferson Park area of Los Angeles. It had been a dream of Harold’s to have a place where friends and family from back home (New Orleans) would gather, talk about old times, shoot pool and just socialize. The short menu consisted of Po-Boy Sandwiches, Red Beans & Rice and File-Gumbo (served only on Fridays.) The restaurant has come a long way in 50 years and is now owned and operated by 3rd generation Legaux’s, the husband and wife team Ryan & Jessica Legaux. Together Ryan and Jessica have enhanced and expanded the brand of Harold & Belle’s through various avenues including refurbishing the restaurant. They also have added a new, state of the art private banquet room. We’re stirring the roux with Chef Ryan Legaux.

Back in January we introduced you to Executive Chef Vincent Terusa of Selanne Steak Tavern in Laguna Beach. During the unfortunate embargo on dining-in Selanne is providing discounted curbside take-out. They also are offering the menu from their fast casual spot, the Penalty Box. Chef Terusa joins us with all the details.

Amy and Craig Nickoloff of West Coast Prime MeatsIt’s an especially difficult time to navigate the supermarkets right now (particularly with “Social Distancing”) and you want fresh proteins of the highest quality to cook at home in addition to restaurant delivery/takeout. West Coast Prime Meats supplies the top restaurants and hotels in Southern California. Responding to the crisis they are now selling to the public for the very first time with next day pickup in Brea between 10:00 a.m. and 3:00 p.m. You can conveniently obtain a wide range of proteins at fair prices with their usual wonderful customer service. Available are Beef, Grinds & Patties, Poultry, Pork and even Seafood. Their exemplary sanitary practices are above Industry requirements. Call them to get an Inventory List emailed to you. 714.255.8560.

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

Play

Show 365, March 21, 2020: Executive Chef Vincent, Selanne Steak Tavern, Laguna Beach

Vince Terusa of Selanne Steak TavernBack in January we introduced you to Executive Chef Vincent Terusa of Selanne Steak Tavern in Laguna Beach. During the unfortunate embargo on dining-in Selanne is providing discounted curbside take-out. They also are offering the menu from their casual spot, the Penalty Box. Also on offer is their “From the Butcher” Take-Out Menu featuring Cedar River Farms All-Natural Beef, Darling Downs Australian Wagyu Beef, Mary’s Chicken and Skuna Bay Alaskan Salmon.

Selanne Steak Tavern, an upscale tavern and steak house, is located in a historic 1934 converted residence on Pacific Coast Highway in Laguna Beach serving modern American fare, a stellar wine collection, artisan cocktails and a range of beers in a light and airy ambiance. The various dining rooms include a warm tavern-style bar, a bistro-style wine room, a more formal upstairs and beautiful outdoor dining. The ownership team includes NHL Hall of Famer Teemu Selanne – also known as The Finnish Flash – a 2007 Stanley Cup winner, former star player for the Anaheim Ducks, and six-time Olympian.

Executive Chef Vince Terusa, who has been at the restaurant since the beginning (and was promoted to Executive Chef,) is our guest.

Play

March 21: Ayara Thai, The Winery Restaurant & Wine Bar, Harold and Belle’s, Selanne Steak Tavern and the Penalty Box

Podcasts

Segment One: Show Preview with Executive Producer & Co-Host Andy Harris
Segment Two: Chef / Proprietress Vanda Asapahu of Ayara Thai, Westchester Part One
Segment Three: Chef / Proprietress Vanda Asapahu of Ayara Thai, Westchester Part Two
Segment Four: Chef / Partner Yvon Goetz, The Winery Restaurant & Wine Bar
Segment Five: Chef Andrew Gruel of The Slapfish Restaurant Group with “Ask the Chef”
Segment Six: Ryan Legaux, Harold & Belle’s, Jefferson Park, Los Angeles
Segment Seven: Chef Andrew Gruel of the Slapfish Restaurant Group with “Ask the Chef” – “Cooking at Home”
Segment Eight: Executive Chef Vincent, Selanne Steak Tavern, Laguna Beach

It’s a disconcerting and confusing time for all of us and our “SoCal Restaurant Show” mission, until the Covid-19 crisis is abated, is to provide reliable and genuinely useful information on how the restaurant business is coping with the evolving events. With an emphasis on the health, safety and well-being of our listeners we’ll be detailing what the range of services restaurants can provide to their guests. Creativity is at the forefront. We’re keeping it upbeat…

Chefs and restaurateurs are the most generous people I know. In times of need they are always first in generously giving back and meaningfully supporting their communities. Truly remarkable…Right now restaurants urgently need our support to stay afloat. Please keep this in mind….

As always, we greatly appreciate you being a part of our loyal listening audience. Truly couldn’t do it without you.

Chef / Proprietress Vanda Asapahu of Ayara Thai in Westchester is the Host Chef for the 5th Anniversary Masters of Taste benefit at the Rose Bowl. Originally scheduled for Sunday, April 5th it has been necessarily postponed. When that new date is established Chef Vanda will be back with us with all the delectable details. In the meantime Ayara Thai is open for Take-Out and Delivery and would love to serve you. Chef Vanda is our guest with all the tempting menu details.

“At the original location of The Winery Restaurant & Wine Bar in Tustin Executive Chef / Partner Yvon Goetz is offering a menu of his California contemporary regional cuisine for curbside pick-up (priced 15% off regular pricing) at his Tustin and La Jolla locations. Chef Yvon Goetz is also offering guests select cuts of meats to grill at home, based on availability.” Chef Yvon 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. Chef Andrew is updating us on the impact of the Covid-19 crisis in the hospitality field and what we, as diners, can do to support the very survival of restaurants. Of course, the safety of restaurant employees and guests comes first. We’ll “Ask the Chef.”

In September of 1986, Harold Legaux Sr. along with his wife Mary Belle opened Harold and Belle’s in the Jefferson Park area of Los Angeles. It had been a dream of Harold’s to have a place where friends and family from back home (New Orleans) would gather, talk about old times, shoot pool and just socialize. The short menu consisted of Po-Boy Sandwiches, Red Beans & Rice and File-Gumbo (served only on Fridays.) The restaurant has come a long way in 50 years and is now owned and operated by 3rd generation Legaux’s, the husband and wife team Ryan & Jessica Legaux. Together Ryan and Jessica have enhanced and expanded the brand of Harold & Belle’s through various avenues. They also have added a new state of the art private banquet room. We’re stirring the roux with Chef Ryan Legaux.

Back in January we introduced you to Executive Chef Vincent Terusa of Selanne Steak Tavern in Laguna Beach. During the unfortunate embargo on dining-in Selanne is providing discounted curbside take-out and free delivery to Seniors. They also also offering the menu from their casual spot, the Penalty Box. Chef Terusa joins us with all the details.

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

Vanda Asapahu of Ayara Thai CuisineChef / Proprietress Vanda Asapahu of Ayara Thai in Westchester is the Host Chef for the upcoming 5th Anniversary Masters of Taste benefit at the Rose Bowl. Originally scheduled for Sunday, April 5th it has been necessarily postponed. When that new date is established Chef Vanda will be back with us with all the delectable details. In the meantime Ayara Thai is open for Take-Out and Delivery and would love to serve you.

“Growing up in a Thai-Chinese community in the Samsen District along the banks of Bangkok’s Chao Phraya River, chef and restaurateur Andy Asapahu received his cooking and business prowess by helping his mother cook. Not only did Grandma’s (Andy’s mother) large batches of food feed her family of eight, but also those in the neighborhood, who would stop by to purchase her well-known curries.”

Anna, wife of Andy and self-taught chef, hails from the city of Lampang in the heart of northern Thailand and grew up in a family that primarily cooked with home and locally-grown fruits and vegetables. Since Ayara Thai’s opening day, head chef Anna remains a leader in the kitchen and continues her family tradition by using home-grown herbs in the restaurant’s dishes. Reflecting both the dishes she ate in the past, as well as her family’s values in sustainable dining, she ensures dishes inspired and prepared with only the freshest ingredients that the season has to offer.”

“Today, the family traditions of Andy and Anna are continued and developed into the third generation, through their daughter Vanda. Living and working in Thailand for four years has given Vanda the experience to revive old family recipes, while traveling through the nation’s different regions has allowed her to discover new tastes and inspirations. After cooking with relatives and eating her way through the streets and countryside, it is these old recipes and new flavors that Vanda brought back to share at Ayara Thai.”

Chef Vanda is our guest with all the tempting menu details.

We’re continuing our interview with Chef / Proprietress Vanda Asapahu of Ayara Thai in Westchester who is the Host Chef for the upcoming 5th Anniversary Masters of Taste benefit at the Rose Bowl. Originally scheduled for Sunday, April 5th it has been necessarily postponed. When that new date is established Chef Vanda will be back with us with all the delectable details. It’s a wonderful, walk-around charity tasting event on the field of the iconic Rose Bowl.

In the meantime Ayara Thai is open for Take-Out and Delivery and would love to serve you. Think Laab Duck with roasted duck breast, lemongrass, sawtooth coriander, scallions, shallots, lime, roasted chili and toasted rice.

“With family recipes and cooking styles passed down through generations, the Asapahu family of Ayara Thai is pleased to offer a taste of authentic Thai food, where quality is never compromised. Using the freshest ingredients, each dish is prepared from scratch and enhanced individually by herbs and spices to ensure the boldest, most genuine flavors.”

Chef Vanda continues with all the tempting To-Go and Delivery menu details.

Yvon Goetz of the Winery Restaurant and Bar“At the original location The Winery Restaurant & Wine Bar in Tustin Executive Chef / Partner Yvon Goetz is offering a menu of his California contemporary regional cuisine for curbside pick-up (priced 15% off regular pricing) at his Tustin and La Jolla locations. Chef Yvon Goetz is also offering guests select cuts of meats to grill at home, based on availability.”

“Allow The Winery family to cook for yours — orders can be placed by calling Tustin at (714) 258-7600. Menus for each location are online. Delivery is available in the coming days on Postmates and Grubhub.” The Winery’s Newport Beach location is temporarily closed.

There is a Gift Card promotion in the mix, too. Purchase $300 in Gift Cards and receive a complimentary $50 Gift Card; Purchase $500 in Gift Cards and receive a complimentary $100 Gift Card. The Gift Card bonus offer is available through April 30, 2020.

Andrew Gruel of the Slapfish Restaurant Group at the AM830 KLAA StudiosOur own Chef Andrew Gruel of the Slapfish Restaurant Group joins us with another timely and informative “Ask the Chef” segment where Chef Andrew responds to listeners thoughtful inquiries. Chef Andrew is updating us on the impact of the Covid-19 crisis in the hospitality field and what we, as diners, can do to support the very survival of restaurants. Of course, the safety of restaurant employees and guests comes first. We’ll “Ask the Chef.”

Ryan Legaux of Harold and Belles“In September of 1986, Harold Legaux Sr. along with his wife Mary Belle opened Harold and Belle’s in the Jefferson Park area of Los Angeles. It had been a dream of Harold’s to have a place where friends and family from back home (New Orleans) would gather, talk about old times, shoot pool and just socialize. His kitchen was small and the limited menu consisted of Po-Boy Sandwiches, Red Beans & Rice and File-Gumbo (served only on Fridays.)”

“After the passing of Harold Sr. in 1979, Harold Jr. and his wife Denise took over ownership and operation of the restaurant. Unlike his father, who enjoyed the pool playing and bar atmosphere, the younger Harold preferred a finer dining experience with linen tablecloths and candlelight. Having a passion for cooking, Harold Jr. introduced several new items to the menu including his version of Shrimp Scampi, Shrimp Creole, Crawfish Etouffee and Clam Chowder. He even offered File Gumbo every day.”

“In 1984, Harold and Denise brought in partners Al and Sue Honore. Together they expanded the restaurant from 12 tables to 35 dining tables and tripled the size of the kitchen. In 2011 Harold Jr. sadly passed away.”

“The restaurant is now owned and operated by 3rd generation Legaux’s, the husband and wife team of Ryan & Jessica Legaux. Together Ryan and Jessica have expanded and enhanced the brand of Harold & Belle’s through various avenues. They also have added a new state of the art private banquet room (The Peacock Lounge) to the renovated establishment.”

“Right now Harold & Belle’s is offering daily specials for pickup orders and are able to provide curbside service as well. In addition, Harold & Belle’s is happy to offer delivery through both GrubHub and UberEats for your convenience.”

We’re stirring the roux with Chef Ryan.

Andy Harris and Andrew Gruel at Cabana 14 at the Cove at Pechanga Resort and CasinoOur own Chef Andrew Gruel of the Slapfish Restaurant Group rejoins us with another informative “Ask the Chef” segment where Chef Andrew responds to Listeners’ thoughtful inquiries based on his expansive, insider’s knowledge and practical hospitality experience. For a short while (we hope) we’re going to be cooking a bit more at home. Chef Andrew has some suggestion for quick and easy (healthy and satisfying) dishes that require a minimum of ingredients. We’ll “Ask the Chef.”

Vince Terusa of Selanne Steak TavernBack in January we introduced you to Executive Chef Vincent Terusa of Selanne Steak Tavern in Laguna Beach. During the unfortunate embargo on dining-in Selanne is providing discounted curbside take-out. They also are offering the menu from their casual spot, the Penalty Box. Also on offer is their “From the Butcher” Take-Out Menu featuring Cedar River Farms All-Natural Beef, Darling Downs Australian Wagyu Beef, Mary’s Chicken and Skuna Bay Alaskan Salmon.

Selanne Steak Tavern, an upscale tavern and steak house, is located in a historic 1934 converted residence on Pacific Coast Highway in Laguna Beach serving modern American fare, a stellar wine collection, artisan cocktails and a range of beers in a light and airy ambiance. The various dining rooms include a warm tavern-style bar, a bistro-style wine room, a more formal upstairs and beautiful outdoor dining. The ownership team includes NHL Hall of Famer Teemu Selanne – also known as The Finnish Flash – a 2007 Stanley Cup winner, former star player for the Anaheim Ducks, and six-time Olympian.

Executive Chef Vince Terusa, who has been at the restaurant since the beginning (and was promoted to Executive Chef,) is our guest.

Podcasts

Segment One: Show Preview with Executive Producer & Co-Host Andy Harris
Segment Two: Chef / Proprietress Vanda Asapahu of Ayara Thai, Westchester Part One
Segment Three: Chef / Proprietress Vanda Asapahu of Ayara Thai, Westchester Part Two
Segment Four: Chef / Partner Yvon Goetz, The Winery Restaurant & Wine Bar
Segment Five: Chef Andrew Gruel of The Slapfish Restaurant Group with “Ask the Chef”
Segment Six: Ryan Legaux, Harold & Belle’s, Jefferson Park, Los Angeles
Segment Seven: Chef Andrew Gruel of the Slapfish Restaurant Group with “Ask the Chef” – “Cooking at Home”
Segment Eight: Executive Chef Vincent, Selanne Steak Tavern, Laguna Beach

Show 354, January 4, 2020: Executive Chef Vince Terusa, Selanne Steak Tavern, Laguna Beach Part One

Vince Terusa of Selanne Steak TavernSelanne Steak Tavern, an upscale tavern and steak house, is located in a historic 1934 converted residence on Pacific Coast Highway in Laguna Beach serving modern American fare, a stellar wine collection, artisan cocktails and a range of beers in a light and airy ambiance. The various dining rooms include a warm tavern-style bar, a bistro-style wine room, a more formal upstairs and beautiful outdoor dining. The ownership team includes NHL Hall of Famer Teemu Selanne – also known as The Finnish Flash – a 2007 Stanley Cup winner, former star player for the Anaheim Ducks, and six-time Olympian.

“Selanne Steak Tavern supports local farms and fisheries that practice sustainability, humane, steroid-free raising techniques and pesticide-free growing environments. Choices of First Courses include Farmers Market Soup, Beet “Ravioli” with artisanal goat cheese and hazelnut, Wagyu Beef Tartare with chips, and Pacific Diver Scallops. There’s a selection of tempting Greens and Sides like Selanne’s Mac and Cheese – a five cheese fondue with a brioche crumb topping that pleases carnivores and vegetarians alike.”

“At dinner nightly, entrees feature succulent Steaks and Chops: Angus Filet Mignon 8 or 12 ounces, Flat Iron 8-ounce Wagyu, Rib Eye 14-ounce Prime, the signature Lord Stanley Cut 38-ounce Wagyu and more – all served with seasonal marrow butter, as well as a variety of sauces on the side. Poultry, Game and Fish tempt with dishes such as Jidori Chicken with truffle jus poulet and trumpets, and Skuna Bay Salmon with farro and celery root. Executive Chef Vince Terusa makes use of the restaurant’s well-stocked herb garden, which includes parsley, thyme, lavender, rosemary, chives and more.”

Executive Chef Vince Terusa, who has been there since the beginning, is our guest.

Play

Show 354, January 4, 2020: Executive Chef Vince Terusa, Selanne Steak Tavern, Laguna Beach Part Two

Vince Terusa of Selanne Steak TavernSelanne Steak Tavern, an upscale tavern and steak house, is located in a historic 1934 converted residence on Pacific Coast Highway in Laguna Beach serving modern American fare, a stellar wine collection, artisan cocktails and a range of beers in a light and airy ambiance. The various dining rooms include a warm tavern-style bar, a bistro-style wine room, a more formal upstairs and beautiful outdoor dining.”

“Selanne Steak Tavern, located at 1464 South Coast Highway in Laguna Beach, opened in November 2013 and is owned by Hockey Hall of Famer Teemu Selanne and local Orange County businessman Kevin Pratt.”

“The discerning wine list is primarily focused on Napa cult wines as well as wines from other California vineyards, including chardonnays, cabernets, cabernet blends and pinot noirs. The list is also recognized for its collection of wines from Burgundy, France. Many of the list’s wines are highly allocated, low production, big-scoring selections. The list has wines by the glass, half bottles and large format selections for special celebratory meals. In addition, the champagne and sparkling list offers distinctive choices, many at guest-friendly prices.”

Selanne Steak Tavern was awarded the Golden Foodie Award for Best Wine Program 2019 for the second consecutive year at Orange County’s Golden Foodie Awards gala held September 29, 2019 at the Newport Beach Marriott.

“Offering a fresh interpretation of classic design, the restaurant is residential in style – infused with an element of whimsy. Materials throughout are influenced by the history and the beachfront appeal of Laguna Beach, with highlights such as slightly distressed wide planked oak wood floors, a color palette of muted grays, whites and cognacs and a rich mix of textures and materials to blend the old and new.”

Executive Chef Vince Terusa, who has been in the busy kitchen since the beginning, continues the sizzling conversation.

Play

January 4, Knife Pleat, Selanne Steak Tavern, Buono’s Pizzeria Cucina Italiana

Podcasts

Segment One: Show Preview with Co-Host & Executive Producer Andy Harris
Segment Two: Executive Chef Tony Esnault and Restaurateur Yassmin Sarmadi, Knife Pleat at South Coast Plaza Part One
Segment Three: Executive Chef Tony Esnault and Restaurateur Yassmin Sarmadi, Knife Pleat at South Coast Plaza Part Two
Segment Four: Executive Chef Vince Terusa, Selanne Steak Tavern, Laguna Beach Part One
Segment Five: Executive Chef Vince Terusa, Selanne Steak Tavern, Laguna Beach Part Two
Segment Six: Frank Buono, Buono’s Pizzeria Cucina Italiana, San Pedro & Long Beach Part One
Segment Seven: Frank Buono, Buono’s Pizzeria Cucina Italiana, San Pedro & Long Beach Part Two

Happy New Year!

Now a provocative preview of this Saturday’s mouthwatering show. It’s not, with profuse apologies, for dieters. If we’re successful we will hopefully leave you incredibly hungry and thirsty. In our case that’s probably a pretty good thing… As always, we greatly appreciate you being a part of our loyal listening audience. Truly couldn’t do it without you.

Knife Pleat in South Coast Plaza’s Penthouse, Level 3, was one of the most eagerly anticipated restaurant launches of last year. It’s an elegant and approachable French restaurant helmed by Michelin-starred chef Tony Esnault and restaurateur Yassmin Sarmadi, who are well-known from the Los Angeles culinary scene with Church & State and Spring. The couple’s chic new restaurant showcases modern, seasonal interpretations of classic French techniques by Esnault, one of California’s best French chefs. We’ll meet the dynamic couple of both Chef Tony & Restaurateur Yassmin.

Selanne Steak Tavern, an upscale tavern and steak house, is located in a historic 1934 converted residence on Pacific Coast Highway in Laguna Beach serving modern American fare, a stellar wine collection, artisan cocktails and a range of beers in a light and airy ambiance. The various dining rooms include a warm tavern-style bar, a bistro-style wine room, a more formal upstairs and beautiful outdoor dining. The ownership team includes NHL Hall of Famer Teemu Selanne – also known as The Finnish Flash – a 2007 Stanley Cup winner, former star player for the Anaheim Ducks, and six-time Olympian. Executive Chef Vince Terusa, who has been there since the beginning, is our guest.

Buono’s Pizzeria Cucina Italiana is a proudly family owned Italian pizzeria and restaurant with three locations in the San Pedro and Long Beach areas. Buono’s prides itself on offering authentic Italian fare like hand-kneaded pizza dough made fresh daily to homemade sausages and sauces, all served up with warm hospitality and great service. Open for lunch and dinner, craft beer and wine complement the menu.

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

Tony Esnault and Yassmin Sarmadi of Knife PleatKnife Pleat in South Coast Plaza’s Penthouse, Level 3, was one of the most eagerly anticipated restaurant launches of last year. It’s an elegant and approachable French restaurant helmed by Michelin-starred chef Tony Esnault and restaurateur Yassmin Sarmadi, who are well-known from the Los Angeles culinary scene with Church & State and Spring.

The couple’s chic new restaurant at lunch and dinner showcases modern, seasonal interpretations of classic French techniques by Esnault, one of California’s best French chefs.

“The husband-and-wife team is regarded as a powerful force in Southern California’s culinary scene, having partnered on their previous Los Angeles-based French restaurants, Spring and Church & State. Spring mesmerized critics by using fresh, local and seasonal ingredients to create a cultured tasting tour of the south of France. Church & State, under Sarmadi’s ownership, was named as one of the inaugural Michelin Guide California’s 2019 Bib Gourmand establishments.”

“For Knife Pleat, Esnault has created an elegant menu that features highlights such as Escargot Ravioli with a filling of wild burgundy snails in a mushroom broth with celery, garlic and watercress; chilled Langoustine with radish, green papaya, coconut espuma and lemongrass; Crescent Duck featuring breast and leg confit with Swiss chard, Tokyo turnip and pickled rhubarb. Esnault shows his appreciation for California’s incredible produce with a Vegetable Mosaic starter composed of tomato, zucchini, watermelon radish, kohlrabi and fresh chickpea.”

“Knife Pleat’s beverage program features craft cocktails that pay homage to designers who also call South Coast Plaza home. The Oscar de la Renta, for example, plays on the late fashion icon’s Dominican Republic roots with Brugal Añejo Rum, chinola, passion fruit and lemon.”

“The cuisine is set in a dramatic 5,000-square-foot space that has 80 seats and two dining areas – an airy dining room wrapped with floor-to-ceiling translucent windows and a plein air patio accented with greenery. A seven-seat bar provides views of the striking exhibition kitchen where Esnault and his team can be observed in action. The refined architecture and interiors by Johnson Fain – in collaboration with Sarmadi and Esnault – is decidedly understated, with a high fashion aesthetic and a soft palette.”

Knife Pleat serves lunch 11:30 a.m. to 2:00 p.m. daily; dinner 5:30 to 9:00 p.m. Monday through Saturday; and Afternoon Tea from 3 to 5:00 p.m. on Sundays.

We’ll meet the dynamic husband-and-wife couple of both Chef Tony & Restaurateur Yassmin.

Vince Terusa of Selanne Steak TavernSelanne Steak Tavern, an upscale tavern and steak house, is located in a historic 1934 converted residence on Pacific Coast Highway in Laguna Beach serving modern American fare, a stellar wine collection, artisan cocktails and a range of beers in a light and airy ambiance. The various dining rooms include a warm tavern-style bar, a bistro-style wine room, a more formal upstairs and beautiful outdoor dining. The ownership team includes NHL Hall of Famer Teemu Selanne – also known as The Finnish Flash – a 2007 Stanley Cup winner, former star player for the Anaheim Ducks, and six-time Olympian.

“Selanne Steak Tavern supports local farms and fisheries that practice sustainability, humane, steroid-free raising techniques and pesticide-free growing environments. Choices of First Courses include Farmers Market Soup, Beet “Ravioli” with artisanal goat cheese and hazelnut, Wagyu Beef Tartare with chips, and Pacific Diver Scallops. There’s a selection of tempting Greens and Sides like Selanne’s Mac and Cheese – a five cheese fondue with a brioche crumb topping that pleases carnivores and vegetarians alike.”

“At dinner nightly, entrees feature succulent Steaks and Chops: Angus Filet Mignon 8 or 12 ounces, Flat Iron 8-ounce Wagyu, Rib Eye 14-ounce Prime, the signature Lord Stanley Cut 38-ounce Wagyu and more – all served with seasonal marrow butter, as well as a variety of sauces on the side. Poultry, Game and Fish tempt with dishes such as Jidori Chicken with truffle jus poulet and trumpets, and Skuna Bay Salmon with farro and celery root. Executive Chef Vince Terusa makes use of the restaurant’s well-stocked herb garden, which includes parsley, thyme, lavender, rosemary, chives and more.”

“Selanne Steak Tavern, located at 1464 South Coast Highway in Laguna Beach, opened in November 2013 and is owned by Hockey Hall of Famer Teemu Selanne and local Orange County businessman Kevin Pratt.”

“The discerning wine list is primarily focused on Napa cult wines as well as wines from other California vineyards, including chardonnays, cabernets, cabernet blends and pinot noirs. The list is also recognized for its collection of wines from Burgundy, France. Many of the list’s wines are highly allocated, low production, big-scoring selections. The list has wines by the glass, half bottles and large format selections for special celebratory meals. In addition, the champagne and sparkling list offers distinctive choices, many at guest-friendly prices.”

Selanne Steak Tavern was awarded the Golden Foodie Award for Best Wine Program 2019 for the second consecutive year at Orange County’s Golden Foodie Awards gala held September 29, 2019 at the Newport Beach Marriott.

“Offering a fresh interpretation of classic design, the restaurant is residential in style – infused with an element of whimsy. Materials throughout are influenced by the history and the beachfront appeal of Laguna Beach, with highlights such as slightly distressed wide planked oak wood floors, a color palette of muted grays, whites and cognacs and a rich mix of textures and materials to blend the old and new.”

Executive Chef Vince Terusa, who has been there since the beginning, is our guest.

Frank Buono of Buono''s P{izzeria in Long BeachBuono’s Pizzeria Cucina Italiana is a proudly family owned Italian pizzeria with three locations in the San Pedro and Long Beach areas. Buono’s prides itself on offering authentic Italian fare like hand-kneaded pizza dough made fresh daily to homemade sausages and sauces, all served up with warm hospitality and great service. Open for lunch and dinner, craft beer and wine complement the menu.

After 54 years the original San Pedro Bruno’s Market & Deli (the predecessor to Buono’s Pizzeria) relocated late last year to a new, modern expanded space in San Pedro’s Little Italy at 222 W. 6th Street.

“While the paint may be fresh and the décor contemporary, Buono’s Pizzeria in San Pedro’s Little Italy will remain true to its origins.  The scratch kitchen will continue to prepare authentic Italian pizza coupled with fresh pasta and zesty sauces.  What will be new is the addition of wine and beer, an amenity not available at the original Buono’s Pizzeria.”

“The Little Italy location spans nearly 3,000 square-feet and boasts alfresco dining available with an expansive wraparound patio. The exhibition kitchen reveals a display of culinary excellence with a gas-fired brick oven as well as an 800-degree oven where Neapolitan-style pizzas bake for a quick 90 seconds.”

The flagship Buono’s Pizzeria in San Pedro just relocated to San Pedro’s Little Italy (222 W. 6th Street) in an expanded, and modern, restaurant space with patio seating and a craft beer & wine bar.

“We (Buono Family) consider our family history an essential ingredient in our tasty menu at all three of our restaurants. Those who have already dined ay any of them know how vital that legacy is to the Buono Family.”

“In 1965 Francesco and Teresa Buono opened Buono’s Market & Deli in San Pedro which became famous for their Torpedo Sandwiches, House-Made Italian Sausage, and Nonna Teresa’s Meat Sauce. In 1967 their son, Nicolaniello came from Italy and joined them here carrying a small suitcase also filled with huge hopes and dreams. And he, too, made those dreams come true when in 1973 he transformed the market and deli into the original Buono’s Pizzeria.”

Today his wife Antonia and their four children, Frank, George, Oreste and Teresa, continue to share their love of Italy and its cuisine by offering a menu that beautifully reflects the Buono Family roots. Those who are discovering this treasure for the first time are in for a wonderous experience, highlighted by Buono Family memories dating back more than half a century. Those who have joined us before eagerly anticipate what they know is a delicious meal to come!”

The Buono Family’s managing partner, Frank Buono, simmers the meat sauce for us.

Podcasts

Segment One: Show Preview with Co-Host & Executive Producer Andy Harris
Segment Two: Executive Chef Tony Esnault and Restaurateur Yassmin Sarmadi, Knife Pleat at South Coast Plaza Part One
Segment Three: Executive Chef Tony Esnault and Restaurateur Yassmin Sarmadi, Knife Pleat at South Coast Plaza Part Two
Segment Four: Executive Chef Vince Terusa, Selanne Steak Tavern, Laguna Beach Part One
Segment Five: Executive Chef Vince Terusa, Selanne Steak Tavern, Laguna Beach Part Two
Segment Six: Frank Buono, Buono’s Pizzeria Cucina Italiana, San Pedro & Long Beach Part One
Segment Seven: Frank Buono, Buono’s Pizzeria Cucina Italiana, San Pedro & Long Beach Part Two

Show 103, December 27, 2014: Kedric Francis, Editor, Coast Magazine

Kedric Francis of Coast Magazine and the Orange County Register MagazineKedric Francis (our always dashing, debonair gentleman-about-Orange County,) Editor of Coast Magazine, is today’s special Guest Host.

It’s a great time to reflect on the high points of the past year and look ahead. Kedric will share some of his thoughts on highlights of 2014 and look ahead to the anticipated edible treats of 2015.

Particularly noteworthy for Kedric were high profile restaurant sites that have been creatively re-imagined. He spoke about Selanne Steak Tavern in Laguna Beach and Twenty Eight Modern Chinese in Irvine as two prime examples.

He also previewed the upcoming food and beverage options of the massive new $185 million ARTIC transit hub (67,000-square feet) adjacent to Angel Stadium and Honda Center.

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Show 92, October 11, 2014: Selanne Steak Tavern

Sellane Steak TavernSelanne Steak Tavern in Laguna Beach debuted with a splash about a year ago. It’s been a really great inaugural year. At the recent Golden Foodie Awards Selanne was the recipient of “Best New Restaurant” (an award decided by peers) and the people’s choice award (decided by popular vote)for “Best Steak.”

Selanne’s accomplished pastry chef, Heather Fisher, was also nominated for Golden Pastry Chef at The Golden Foodie Awards, also a prestigious peer-decided category.

Joshua Severson is the executive chef at Selanne Steak Tavern. It’s owned by legendary former Anaheim Ducks hockey player and six-time Olympian Teemu Selanne and local Orange County businessman Kevin Pratt.

Leo Fenn is the Operations Director.

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Show 66, March 22, 2014: Host Jet Tila and Producer Andy Harris

Chef Jet and Producer Andy preview the show.

Chef Brooke Williamson of Hudson House and The Tripel is back with us. Her latest venture, Playa Provisions, is about to debut. In Laguna Beach we’re checking in with Executive Chef Josh Severson at the booming Selanne Steak Tavern.

The Grand Central Market in Downtown Los Angeles is the grandfather of food halls in the area. Exciting things are going on there with the arrival of distinctive new food businesses. We’re continuing with our preview of EAT LBC, Long Beach’s first ever restaurant week set for March 30th through April 5th.

The Food Network celebrated its 20th Anniversary last year. That’s a lot of history. We’ll be talking about the early days of FN with one of their original show hosts.

Also on the menu is another information segment with our resident meat expert. We’ll discuss wet and dry aging and other meaty matters.

The hit of the just concluded Natural Products Expo West in Anaheim was a new cold-brewed coffee from Blue Bottle Coffee. The founder of Blue Bottle Coffee is with us to explain.

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

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Show 66, March 22, 2014: Executive Chef Josh Severson, Selanne Steak Tavern

Josh SeversonWe’re revisiting the new Selanne Steak Tavern in Laguna Beach. It’s less than a half-year old but is already attracting loyal repeat diners from the highly discriminating neighborhood. Our guest is Executive Chef Joshua Severson.

Josh talks about the Chef’s Signature Lord Stanley Cut 32 ounce steak. It’s Australian Wagyu. It’s a big hit with Teemu’s professional sports friends.

Chef Josh previously spent time with celebrity chef Tom Colicchio at CraftSteak in Las Vegas at The MGM Grand.

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