Show 301, December 8, 2018: Chef Brian Huskey, Tackle Box, SoCo, Costa Mesa

Brian Huskey

Chef Brian Huskey’s modest Tackle Box (Local Grub Shack,) located on the beach in Corona del Mar, is known for serving fine-dining cuisine out of a beach shack. Chef Brian has recently gone up-market with a more ambitious Tackle Box located at SoCo in Costa Mesa. It’s Breakfast, Lunch, Dinner and Weekend Brunch.

“Tackle Box is the epicenter of fresh honest food. As a local grub shack, we provide our community with quick, simple, and unique flavors that appeal to the masses. We are inspired by local and sustainable purveyors in delivering the best quality product. Tackle Box is an interpretation of community through food, and we are here to share our everyday catch with you.”

“Huskey is a native of Pasadena, California. After attending and studying Economics at UCLA, where he had his first job as a short order cook at The Grove, Brian moved to San Francisco to get his formal culinary education at California Culinary Academy (CCA).”

“After CCA, Brian went on a culinary journey, traveling to places as far as the Caribbean – but eventually landing back in Los Angeles.” He spent a number of years with Chef Ricardo Zarate (Rosaline.)

“Brian has been able to travel and cultivate his culinary voice by learning how to incorporate Asian, French, Peruvian and Californian influences into his food.”

Brian previously competed on BRAVO’s nationally acclaimed and Emmy-winning TV show, Top Chef Season 11: New Orleans, where he had a national audience of foodies each week to showcase his culinary talent. He cooked his way through the difficult Season to finish as the Number 5 Cheftestant.

We’ll reel Chef Brian in for an update.

Play

Show 254, December 30, 2017: Chef Noah & Marin von Blöm, ARC Pizza House, South Coast Collection

Marin Howarth and Executive Chef Noah BlomHusband-and-wife team, Chef Noah and Marín von Blöm, have introduced ARC PIZZA HOUSE, featuring a menu of unique wood-fired pizzas, at Costa Mesa’s South Coast Collection (3321 Hyland Avenue, Suite G).

This new concept is an extension of acclaimed restaurant, ARC, and is located in the space formerly occupied by Restaurant Marin, which will be relocating to a new home on the Newport Beach Peninsula in early 2018, when the von Blöms’ DirtySexyHappiness Hospitality Group will debut a new culinary concept including a bakery and butcher shop.

Chef Noah Blöm brings his signature style to create 8 unique pizzas. Offerings range from The House Pizza Pie with housemade sausage, pepper and mushroom, and The Cheeeeseee Pizza with queso fresco, mozzarella, parmesan and goat cheeses, to the more adventurous Roasted Duck Pizza with romesco, olives and goat cheese, and the Shortrib Pizza with bleu cheese, fresno chiles, basil and parmesan.

The menu, offered from 11 a.m. to 11 p.m. daily, also features three salad offerings with a Chopped Salad with roasted chicken, Chef’s Salad with smoked salmon, and refreshing Strawberry Salad. Diners also have access to ARC’s lunch and dinner dishes.

Chef Noah and Marin are our guests.

Play

Show 239, September 2, 2017: TasteMakers of Orange County 2.0 Benefit

Tastemakers of Orange County 2.0OCAPICA (Orange County Asian Pacific Island Community Alliance) is celebrating 20 years of community service at Tastemakers of Orange County 2.0” on the evening of September 20th at SoCo and The OC Mix in Costa Mesa.

Tastemakers of Orange County 2.0″ is a culinary event celebrating the Asian and Pacific Islander community, education, and heritage. The 2nd annual celebration includes ample food tastings, fun entertainment, and a silent auction. Their goal this year is 800 guests and 20 high profile Orange County chefs. (The prominent chefs are already in place.)

Proceeds from this event benefit the non-profit organization, OCAPICA, and will support mental health, health, workforce, youth in education, and civic engagement opportunities for low income families.

If you buy your tickets now there is a $15-off discount per ticket for VIP and $10-off for General Admission. Use the Offer Code available on the Website. Discount Offer expires soon…

OCAPICA Executive Director and Founder Mary Anne Foo and participating Restaurateur Ed Lee of Wahoo’s Fish Taco join us with all the delectable details.

Play

Show 229, June 24, 2017: Jeff & Christa Duggan, Portola Coffee Roasters

Jeff and Christa DugganIn conjunction with its 6-year anniversary, Portola Coffee Roasters has redesigned its flagship location inside The OC Mix at South Coast Collection in Costa Mesa. The new design, intended to improve the customer experience, takes advantage of the latest in brewing technologies to achieve a higher level of service, product quality, and consistency not possible before.

“The original idea behind the oval shaped bar was to create a visual theater for our customers curious about the brewing science we employ – it is both interesting and educational to be able to see firsthand how things are done at Portola,” explained Jeff Duggan, who, with his wife Christa, opened the flagship Portola Coffee Roasters location in Costa Mesa in 2011 to bring a 100% single-cup craft brew coffeehouse to Orange County.

“With the new design, this goal is better achieved. It will be much different than the ‘order here, pick up over there’ model. We will service customers in line so once they order, their drinks will be made while they watch, and they pay at the end when their drink has been served.”

Joining us with all the artfully brewed details are proprietors Jeff & Christa Duggan.

Play

Show 229, June 24, 2017: Jeff & Christa Duggan, Portola Coffee Roasters Continues…

What began as the selfish pursuit for delicious coffee turned into a decade-long fanatic passion for home-roasting coffee for Jeff Duggan, who first opened Portola Handcrafted Coffee Roasters in Irvine in 2009. Using a very small batch roaster, Jeff worked feverishly to keep the pantries and hoppers full in many homes and food establishments throughout Orange County, but roasting meticulously sourced coffee beans and serving them ultra-fresh was not enough. He found that far too many great beans were destroyed at the hands of poor equipment, flawed technique, and coffee service dispensers.

With a focus on quality ingredients, brewing science and freshness – all still relatively uncommon in the industry – Jeff and his wife, Christa, created Portola Coffee Roasters in 2011. The goal was to create a quality-centric coffeehouse that re-focused on the most important ingredient – coffee.

Within a year of bringing a never-before-seen concept and style of coffee to Orange County, Portola Coffee Roasters began creating a distinct brand that revolves around producing an artisanal culinary product, Craft Coffee.

Jeff and Christa Duggan now own and operate six locations within Orange County. Their focus remains on empowering the community with quality, traceable, fresh-roasted and fresh-brewed coffee, presented in an artful context – one cup at a time.

Portola Coffee Roasters locations:

Play

Show 187, September 3, 2016: Chefs Amar Santana and Greg Daniels – “Tastemakers of Orange County”

Amar SantanaChefs supporting a worthy cause yet again…The 1st Annual “Tastemakers of Orange County” at SOCO on September 8th benefits The Orange County Asian and Pacific Islander Community Alliance (OCAPICA.) The lineup of culinary talents is impressive.

This culinary event celebrates the Asian and Pacific Islander community, culture, and heritage and gives guests the opportunity to taste and indulge in Asian and Pacific Island-inspired cuisines and beverages from distinguished chefs throughout Orange County.

Greg Daniels of Haven GastropubThe Orange County Asian and Pacific Islander Community Alliance (OCAPICA) was established in 1997 with the vision to build healthier, happier, and stronger communities and strives to transform Orange County through innovative programs and strategies that can be a model for other individuals, groups, and organizations to follow in efforts to change.

Featured benefit Chefs Amar Santana (Vaca & Broadway by Amar Santana) and Greg Daniels (Haven Gastropub) join us with the needed 411. Also Mary Anne Foo, the Executive Director of OCAPICA.

Play

Show 158, February 6, 2016: Chef Andrew Gruel, Slapfish Restaurant Group

Andrew Gruel and his son WilliamSlapfish started life as a popular food truck with a very loyal following developed via clever use of Social Media. As soon as Chef Andrew had a firm base with the truck he was on the hunt for an affordable brick-and-mortar location which resulted in the original Huntington Beach location.

The food truck business in Los Angeles and Orange County is not as lucrative as it once was. Competition is intense and there is a lot of duplication of successful concepts. Competition is fierce for the best stops at lunch on weekdays.

Chef Andrew suggests it’s a good way to test a food concept without breaking the bank. Understand it’s really hard work with very long hours. It’s not glamorous…

Taco Maria at SoCo, the darling of food critics, started as a food truck.

Play

Show 128, June 27, 2015: Show Preview with Chef Andrew Gruel and Executive Producer & Co-Host Andy Harris

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

Now a tempting preview of Saturday’s over-stuffed show. With any luck we will always leave you hungry and thirsty. In our case, that’s a good thing…

The war on drugs in America may not be won on its streets – but in its kitchens. The weapon? A groundbreaking new cookbook that uses food to naturally heal brain chemistry in addicts and alcoholics. It’s called Malibu Beach Recovery Diet Cookbook and was authored by Joan Borsten. “Neuroscience has identified a link between the inability to stop using and low levels of dopamine (the feel good brain chemical that addicts crave),” says Dr. Kenneth Blum, well-known addiction scientist and father of the reward gene. “This cookbook reflects an understanding of the power of food and its potential role in enhancing neurotransmitter function.”

Restaurants in tree-lined Claremont, CA are preparing for the third annual “Claremont Restaurant Week” set for July 10 – 19, 2015. The annual Midsummer Night’s Dine will run for 10 days, including two weekends, to encourage Southern California foodies to stay overnight at one of Claremont’s five distinctive hotel properties. Jason Cerswell, Lounge 425 Manager at Hotel Casa 425 in Claremont, will provide us with the second installment of our tempting overview.

The 4th Annual I Love Poke Festival tasting event and competition returns to Orange County on Sunday June 28th at The Hilton Waterfront Beach Resort in Huntington Beach. The foodie festival and chef competition invites poke connoisseurs and newcomers to celebrate the Hawaiian delicacy, lifestyle and culture as chefs compete for the title of “Best Poke.” Producer Nino “Neens” Camilo joins us with all the 411.

The newly launched Bistro Papillote at The OC Mix at SOCO is the first authentic French restaurant concept from Chef Laurent Brazier, Executive Chef Instructor of La Cuisine Culinary Arts located inside Macy’s Home Store in South Coast Plaza. On the menu is simple French Bistro cuisine. Chef Laurent is our guest.

The bounty of the very best in California summer produce is available. Who better to give us all the juicy details than the incomparable Robert Schueller, the Prince of Produce at Melissa’s World Variety Produce. Just try and stump him on a fruit or vegetable question! Not easy…

Andrew Gruel and Anthony Dispensa of Slapfish Restaurants and FYI Say It To My FaceDon’t miss Guest Host Chef Andrew Gruel’s new restaurant makeover series, “Say It To My Face” on FYI. An original episode is aired every Thursday evening with an encore episode thereafter. Check your local listings. On-line food reviewers confront restaurateurs with the shortcomings of their establishments. It’s then up to Chef Andrew and his colleague, Chef Anthony Dispensa, to coach the chef and restaurateur to achieve a much higher level of guest satisfaction when the on-line reviews return for another look! Sometimes it’s tough-love…

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

Play

Show 128, June 27, 2015: Chef Laurent Brazier, Bistro Papillote, SOCO

Laurent BrazierThe newly launched Bistro Papillote at The OC Mix at SOCO is the first authentic French restaurant concept from Chef Laurent Brazier, Executive Chef Instructor of La Cuisine Culinary Arts located inside Macy’s Home Store in South Coast Plaza. On the menu is simple French Bistro cuisine.

Bistro Papillote provides full service breakfast and lunch, including Chef Laurent’s interpretation of quiches, crepes, Croque-Monsieur, and grab-and-go sandwiches and salads. There is even a formidable New Orleans-style Muffaletta Baguette (sandwich) with salami, mortadella, ham, swiss and tapenade. At the open-air crepe bar, guests are able to watch as delicious, fresh crepes are prepared right in front of them.

Bistro Papillote by La Cuisine is available for private events catered by Chef Laurent’s catering company, La Cuisine. The French wines served there are hand-selected by Chef Laurent who holds his Advanced Certificate of Wine & Spirit from the London WSET, as well as the Level One Sommelier from the Court of Master Sommeliers.

Somehow Chef Laurent also makes the time to teach a popular beginning wine appreciation class at LCA Wine at SOCO. He keeps it fun…

Chef Laurent is our guest.

Play

June 27, Joan Borsten, Lounge 425, I Love Poke, Laurent Brazier, Melissa’s Produce

Podcasts

Segment One: Show Preview with Chef Andrew Gruel and Executive Producer & Co-Host Andy Harris
Segment Two: Author Joan Borsten – Malibu Beach Recovery Diet Cookbook Part One
Segment Three: Author Joan Borsten – Malibu Beach Recovery Diet Cookbook Part Two
Segment Four: Claremont Restaurant Week Preview with Jason Cerswell, Lounge 425 at Hotel Casa 425
Segment Five: Nino “Neens” Camilo, Producer, I Love Poke Festival, Orange County
Segment Six: Chef Laurent Brazier, Bistro Papillote, SOCO
Segment Seven: Robert Schueller, Melissa’s World Variety Produce Part One
Segment Eight: Robert Schueller, Melissa’s World Variety Produce Part Two

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

Now a tempting preview of Saturday’s bubbling-over show. With any luck we will always leave you hungry and thirsty. In our case, that’s a good thing…

The war on drugs in America may not be won on its streets – but in its kitchens. The weapon? A groundbreaking new cookbook that uses food to naturally heal brain chemistry in addicts and alcoholics. It’s called Malibu Beach Recovery Diet Cookbook and was authored by Joan Borsten. “Neuroscience has identified a link between the inability to stop using and low levels of dopamine (the feel good brain chemical that addicts crave),” says Dr. Kenneth Blum, well-known addiction scientist and father of the reward gene. “This cookbook reflects an understanding of the power of food and its potential role in enhancing neurotransmitter function.”

Restaurants in tree-lined Claremont, CA are preparing for the third annual “Claremont Restaurant Week” set for July 10 – 19, 2015. The annual Midsummer Night’s Dine will run for 10 days, including two weekends, to encourage Southern California foodies to stay overnight at one of Claremont’s five distinctive hotel properties. Jason Cerswell, the General Manager of Lounge 425 (small plates restaurant and cocktail lounge) at Hotel Casa 425 in Claremont, will provide us with the second installment of our tempting overview.

The 4th Annual I Love Poke Festival tasting event and competition returns to Orange County on Sunday June 28th at The Hilton Waterfront Beach Resort in Huntington Beach. The foodie festival and chef competition invites poke connoisseurs and newcomers to celebrate the Hawaiian delicacy, lifestyle and culture as chefs compete for the title of “Best Poke.” Producer Nino “Neens” Camilo joins us with all the 411.

The newly launched Bistro Papillote at The OC Mix at SOCO is the first authentic French restaurant concept from Chef Laurent Brazier, Executive Chef Instructor of La Cuisine Culinary Arts located inside Macy’s Home Store in South Coast Plaza. On the menu at SOCO is simple French Bistro cuisine. Chef Laurent is our guest.

The bounty of the very best in California summer produce is now available. Who better to give us all the juicy details than the incomparable Robert Schueller, the Prince of Produce at Melissa’s World Variety Produce. Just try and stump him on a fruit or vegetable question! Not easy…

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

Joan BorstenThe war on drugs in America may not be won on its streets – but in its kitchens. The weapon? A groundbreaking new cookbook that uses food to naturally heal brain chemistry in addicts and alcoholics. It’s the Malibu Beach Recovery Diet Cookbook and was authored by Joan Borsten.

“Neuroscience has identified a link between the inability to stop using and low levels of dopamine (the feel good brain chemical that addicts crave),” says Dr. Kenneth Blum, well-known addiction scientist and father of the reward gene. “This cookbook reflects an understanding of the power of food and its potential role in enhancing neurotransmitter function.”

Joan Borsten, who co-founded the renowned Malibu Beach Recovery Center (which she has since sold), worked with Dr. Blum and his colleague Dr. Mark Gold to develop a diet rich in dopamine producing foods.

“All drugs of abuse become objects of desire because of their unique ability to make those with low dopamine levels feel good,” notes Dr. Gold, who co-authored a clinical paper with Dr. Blum on the dopamine diet published in the spring 2015 issue of Molecular Neurobiology Journal, a peer reviewed medical journal. Malibu Beach Recovery Diet Cookbook works to fight the impulse of addiction by restoring depleted dopamine levels and healing dopamine receptors. It’s an important statement that diet is a central part of well-being, treatment and recovery.”

Borsten asked four executive chefs, trained in her addiction-busting diet as well as in Michelin-Star traditions and restaurants (the gold standard among foodies), to create the brain-healing recipes. They include such delicacies as Jamaican Mango Shrimp over Coconut Rice; Asparagus, Peas and Basil Salad; and Chocolate Mousse.

“It’s hard to tell that the recipes in Malibu Beach Recovery Diet Cookbook are designed to promote recovery,” notes Dr. Gold who observes they also work on depression and anxiety. “They’re absolutely delicious.”

The cookbook was created to help those who can’t afford treatment, which accounts for about 90 percent of all addicts and alcoholics. But the book will be equally important to the thousands of rehabilitation clinics around the country that have yet to recognize the link between food and addiction.

“Currently, most drug and alcohol treatment centers unknowingly serve the very foods that sabotage recovery and can lead to relapse,” Borsten says. “Even those with five-star chefs.”

Jason CerswellRestaurants in tree-lined Claremont, CA are preparing for the third annual Claremont Restaurant Week set for July 10 – 19, 2015. The annual Midsummer Night’s Dine will run for 10 days, including two weekends, to encourage Southern California foodies to stay overnight at one of Claremont’s five distinctive hotel properties.

You have to fully appreciate the character of Claremont. The first thing you notice is no parking meters and lots of City-owned parking lots. Their theme is “Take the Time to Exhale.”

Many of the featured restaurants are located within the 12 city blocks of Claremont Village. There is also a convenient Metrolink station adjacent to The Village.

Claremont Restaurant Week, presented by the Claremont Chamber of Commerce in partnership with Discover Claremont, is expected to feature more than two dozen participating restaurants offering prix fixe lunch and dinner menus that will showcase favorite local dishes and inspired summer seasonal specials. Last year, Claremont chefs highlighted locally grown vegetables, farm-raised beef and fresh fish selections in menu specials priced from $10 for lunch and $20 – $40 for dinner.

Jason Cerswell, Lounge 425 Manager at Hotel Casa 425 in Claremont, will provide us with the second installment of our tempting overview. Lounge 425 is a repeat participant in Claremont Restaurant Week. Casa is located in Claremont Village adjacent to Claremont’s Village Square, Public Plaza Village Square.

Nino Neems CamiloThe 4th Annual I Love Poke Festival tasting event and competition returns to Orange County on Sunday June 28th at The Hilton Waterfront Beach Resort in Huntington Beach. The foodie festival and chef competition invites poke connoisseurs and newcomers to celebrate the Hawaiian delicacy, lifestyle and culture as chefs compete for the title of “Best Poke.”

“It’s going to be another delicious Orange County event,” says Nino “Neens” Camilo, producer of I Love Poke and founder of ONO YUM. “Most of the chefs competing this year are first place winners from past festivals, so they’re accustomed to winning. This will be the most competitive festival so far.”

The I Love Poke Festival will feature 10-12 Orange County chefs competing for the title with their unique versions of the popular fish dish. Notable participants include James Harris of 370 Common, Shawn Gole of North Shore Poke Co., Ben LeFleche of Shades Restaurant & Bar, and Julio Hawkins of Fly-n-Fish Oyster Bar. “Poh-kay” means to cut or slice and is traditionally prepared as a raw salad of fish, sea salt and any number of preferential ingredients. Festival-goers will get to sample the poke as a panel of judges evaluate each dish based on presentation, quality of ingredients and flavor, to crown the winner.

Producer Nino “Neens” Camilo joins us with all the 411.

Laurent BrazierThe newly launched Bistro Papillote at The OC Mix at SOCO is the first authentic French restaurant concept from Chef Laurent Brazier, Executive Chef Instructor of La Cuisine Culinary Arts located inside Macy’s Home Store in South Coast Plaza. On the menu at SOCO is simple French Bistro cuisine.

Bistro Papillote provides full service breakfast and lunch, including Chef Laurent’s interpretation of quiches, crepes, Croque-Monsieur, and grab-and-go sandwiches and salads. At the open-air crepe bar, guests are able to watch as delicious, fresh crepes are prepared right in front of them.

Bistro Papillote by La Cuisine is available for private events catered by Chef Laurent’s catering company, La Cuisine. The French wines served there are hand-selected by Chef Laurent who holds his Advanced Certificate of Wine & Spirit from the London WSET, as well as the Level One Sommelier from the Court of Master Sommeliers.

Chef Laurent is our guest.

Robert Schueller of Melissa's World Variety ProduceThe bounty of the very best in California summer produce is now available. Who better to give us all the juicy details than the incomparable Robert Schueller, the Prince of Produce at Melissa’s World Variety Produce. Just try and stump him on a fruit or vegetable question! Not easy…

For openers we’ll be chatting about the incredible Masumoto Peaches and Nectarines, Harry’s Berry’s Strawberries, Organic Plum Bites and Back Apricots.

Grape season is upon us. Think Muscato, Cotton Candy, Champagne and, something new, Jelly Drops Grapes.

Cotton Candy Grapes™ are an unusual new hybrid variety developed over eight years by breeding wild grape species in California. As its name implies this grape has a distinctive flavor that does, remarkably, taste very much like the spun sugar confection. This is not a genetically engineered product; but rather a tedious hand-pollination process was employed that resulted over many seasons.

The fruit has an initial burst of Cotton Candy flavor that recedes into a mild, juicy sweetness. Actually, these green to light yellow seedless grapes are low in acid and pleasantly sweet without being overly sugary. A great new healthy snack food for kids or the child in all of us!

For openers we’ll be chatting about Masumoto Peaches and Nectarines, Harry’s Berry’s Strawberries, Organic Plum Bites and Back Apricots.

Melissa’s Black Velvet™ Apricots have a deep purple (almost black) skin which is covered with a thin layer of light-colored fuzz. The interior of this fruit is a bright golden color with a super sweet, highly concentrated flavor. The warm late Spring and early Summer weather in California produces an intense flavor in these fruits that is reminiscent of apricot preserves.

Fresh grape season is upon us. Think Muscato, Cotton Candy, Champagne and, something new, Jelly Drops Grapes.

How do you select a ripe melon in your favorite produce aisle? Produce’s Brainiac, Robert, has the wisdom…Hint….It’s absolutely not about thumping the melon.

Podcasts

Segment One: Show Preview with Chef Andrew Gruel and Executive Producer & Co-Host Andy Harris
Segment Two: Author Joan Borsten – Malibu Beach Recovery Diet Cookbook Part One
Segment Three: Author Joan Borsten – Malibu Beach Recovery Diet Cookbook Part Two
Segment Four: Claremont Restaurant Week Preview with Jason Cerswell, Lounge 425 at Hotel Casa 425
Segment Five: Nino “Neens” Camilo, Producer, I Love Poke Festival, Orange County
Segment Six: Chef Laurent Brazier, Bistro Papillote, SOCO
Segment Seven: Robert Schueller, Melissa’s World Variety Produce Part One
Segment Eight: Robert Schueller, Melissa’s World Variety Produce Part Two