Show 567, March 2, 2024: Show Preview with Executive Producer & Co-Host Andy Harris

We first introduced Chef Eric Klein to the listeners of the “SoCal Restaurant Show” back when he was the high-profile Executive Chef and Partner of Spago Las Vegas in the Forum Shops. Later Chef Eric transitioned (with a major promotion) to Senior Vice President Culinary – Partner at Wolfgang Puck Catering based at The Dolby Theater in Hollywood. Every year for over two-decades Wolfgang Puck Catering has had the honor and great responsibility of providing all celebratory food and beverage for the prestigious Governors Ball following the Academy Awards ceremony. 2024 is the 30th year celebration of the Governors Ball. As for the past several years this luxe menu was created by Wolfgang Puck and Eric Klein. The pastry design is by Kamel Guechida and Gary Larduinat. This year the Oscars return to the Dolby Theater in Hollywood on Sunday, March 10th. Chef Eric Klein takes a break from his active kitchens to join us for this exclusive preview.

“Tiki bar fans, rejoice — and grab a place at Strong Water Anaheim. It’s a creatively reimagined classic of the genre, with its curio-shop-in-a-shipwreck atmosphere, its supercharged bar-food menu, its encyclopedic list of classic and creative tropical libations (zero proof options included), and its treasure chest of rare artisanal rums worth drinking straight.” Strong Water’s latest national recognition is as a semi-finalist for a nomination for the prestigious James Beard Award for Outstanding Bar Program. Strong Water is the only Orange County semi-finalist in any category for a James Beard Award in 2024. The food menu is an important calling card for Strong Water, too. Their Galley Master (Executive Chef) is Steve Kling previously the highly regarded culinary force in the kitchen at Five Crowns in Corona del Mar. Proprietors Ying Chang (Fleet Commander) and Robert Adamson join us in-studio

“In music, the term “allegretto” describes a cheerful tempo of 112-120 beats per minute, and at Allegretto Vineyard Resort by Ayres in Paso Robles, it’s an expression of a life lived joyfully, playfully, in harmony and with intention. The resort is the vision of fourth-generation hotelier Douglas Ayres, who, as a keen observer of global cultures and traditions, spent 13 years exploring the landscapes and vineyards of Paso Robles before discovering the 20 magnificent acres in East Paso Robles that would become the Allegretto. The first of its kind in Paso Robles Wine Country and a world unto itself, the Allegretto Vineyard Resort is nestled among 20 acres that include wine-grapes, olive and fruit trees, 171 guest rooms and suites, a restaurant with chef’s garden, wine bar, 12,000-square-foot courtyard, pool and cabanas, spa, the Abbey (a multi-use French inspired chapel), ballroom, indoor and outdoor event space, walking paths, manicured Mediterranean gardens, specially crafted vignettes, and art and artifacts that invoke the luxury, warmth, and beauty of la dolce vita.” Allegretto Vineyards Resort’s hands-on, veteran General Manager, Rich Verruni is our guest.

Our own Chef Andrew Gruel, the menu-maker behind the full-service Calico Fish House (in the Sunset Beach area of Huntington Beach) and also the founder and pizzaiola of the fast-casual Big Parm (New Jersey-style pizza) located in the Mess Hall in Tustin provides another timely and informative “Ask the Chef” segment where he responds to listeners’ thoughtful inquiries. It’s not all potent libations for the celebration of St. Patrick’s Day coming up on Sunday, March 17th. Chef Andrew has some suggestions on worthy nibbles to take you beyond green beer and corned beef and cabbage.

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

Show 567, March 2, 2024: Chef Andrew Gruel, Co-Host and Proprietor of Calico Fish House, with “Ask the Chef”

Chef Andrew Gruel of Big Parm and the Calico Fish House

Our own Chef Andrew Gruel, the menu-maker behind the full-service Calico Fish House (in the Sunset Beach area of Huntington Beach) and also the founder and pizzaiola of the fast-casual Big Parm (New Jersey-style pizza) located in the Mess Hall in Tustin provides another timely and informative Ask the Chef segment where he responds to listeners’ thoughtful inquiries.

It’s not all potent libations for the celebration of St. Patrick’s Day coming up on Sunday, March 17th. Chef Andrew has some suggestions on worthy and satisfying nibbles to take you well beyond green beer. Think Irish Soda Bread (corned beef sandwich) and Dutch Yellow Potatoes with bacon.

Look for Chef Andrew’s new cooking video with Cathy Thomas on Orange Coast Magazine. He prepares One-Pan Seared Salmon with Sweet Potatoes (from Melissa’s), mushrooms, and garbanzo beans.

Check out Chef Andrew’s handy and practical cooking tips on Substack at “American Gravy.” There is an accessible free level as well as a premium option with a modest cost.

March 2: Eric Klein at the Academy Awards, Strong Water Anaheim, Allegretto Vineyard Resort by Ayres

Podcasts

Segment One: Show Preview with Executive Producer & Co-Host Andy Harris
Segment Two: Executive Chef Eric Klein, Senior Vice President Culinary and Partner, Wolfgang Puck Catering Part One
Segment Three: Executive Chef Eric Klein, Senior Vice President Culinary and Partner, Wolfgang Puck Catering Part Two
Segment Four: Strong Water, Anaheim with Proprietors Ying Chang & Robert Adamson Part One
Segment Five: Strong Water, Anaheim with Proprietors Ying Chang & Robert Adamson Part Two
Segment Six: Allegretto Vineyard Resort, Paso Robles, with General Manager Rich Verruni Part One
Segment Seven: Allegretto Vineyard Resort, Paso Robles, with General Manager Rich Verruni Part Two
Segment Eight: Chef Andrew Gruel, Co-Host and Proprietor of Calico Fish House, with “Ask the Chef”

Andy Harris, Executive Producer and Co-host previews the show.

We first introduced Chef Eric Klein to the listeners of the “SoCal Restaurant Show” back when he was the high-profile Executive Chef and Partner of Spago Las Vegas in the Forum Shops. Later Chef Eric transitioned (with a major promotion) to Senior Vice President Culinary – Partner at Wolfgang Puck Catering based at The Dolby Theater in Hollywood. Every year for over two-decades Wolfgang Puck Catering has had the honor and great responsibility of providing all celebratory food and beverage for the prestigious Governors Ball following the Academy Awards ceremony. 2024 is the 30th year celebration of the Governors Ball. As for the past several years this luxe menu was created by Wolfgang Puck and Eric Klein. The pastry design is by Kamel Guechida and Gary Larduinat. This year the Oscars return to the Dolby Theater in Hollywood on Sunday, March 10th. Chef Eric Klein takes a break from his active kitchens to join us for this exclusive preview.

“Tiki bar fans, rejoice — and grab a place at Strong Water Anaheim. It’s a creatively reimagined classic of the genre, with its curio-shop-in-a-shipwreck atmosphere, its supercharged bar-food menu, its encyclopedic list of classic and creative tropical libations (zero proof options included), and its treasure chest of rare artisanal rums worth drinking straight.” Strong Water’s latest national recognition is as a semi-finalist for a nomination for the prestigious James Beard Award for Outstanding Bar Program. Strong Water is the only Orange County semi-finalist in any category for a James Beard Award in 2024. The food menu is an important calling card for Strong Water, too. Their Galley Master (Executive Chef) is Steve Kling previously the highly regarded culinary force in the kitchen at Five Crowns in Corona del Mar. Proprietors Ying Chang (Fleet Commander) and Robert Adamson join us in-studio.

“In music, the term “allegretto” describes a cheerful tempo of 112-120 beats per minute, and at Allegretto Vineyard Resort by Ayres in Paso Robles, it’s an expression of a life lived joyfully, playfully, in harmony and with intention. The resort is the vision of fourth-generation hotelier Douglas Ayres, who, as a keen observer of global cultures and traditions, spent 13 years exploring the landscapes and vineyards of Paso Robles before discovering the 20 magnificent acres in East Paso Robles that would become the Allegretto. The first of its kind in Paso Robles Wine Country and a world unto itself, the Allegretto Vineyard Resort is nestled among 20 acres that include wine-grapes, olive and fruit trees, 171 guest rooms and suites, a restaurant with chef’s garden, wine bar, 12,000-square-foot courtyard, pool and cabanas, spa, the Abbey (a multi-use French inspired chapel), ballroom, indoor and outdoor event space, walking paths, manicured Mediterranean gardens, specially crafted vignettes, and art and artifacts that invoke the luxury, warmth, and beauty of la dolce vita.” Allegretto Vineyards Resort’s hands-on, veteran General Manager, Rich Verruni is our guest.

Our own Chef Andrew Gruel, the menu-maker behind the full-service Calico Fish House (in the Sunset Beach area of Huntington Beach) and also the founder and pizzaiola of the fast-casual Big Parm (New Jersey-style pizza) located in the Mess Hall in Tustin provides another timely and informative “Ask the Chef” segment where he responds to listeners’ thoughtful inquiries. It’s not all potent libations for the celebration of St. Patrick’s Day coming up on Sunday, March 17th. Chef Andrew has some suggestions on worthy nibbles to take you beyond green beer.

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

Eric Klein of Wolfgang Puck Catering

We first introduced Chef Eric Klein to the listeners of the “SoCal Restaurant Show” when he was the high-profile Executive Chef and Partner of Spago Las Vegas in the Forum Shops. Later Chef Eric transitioned (with a major promotion) to Senior Vice President Culinary – Partner at Wolfgang Puck Catering based at The Dolby Theater in Hollywood. Every year for over two-decades Wolfgang Puck Catering has had the honor and great responsibility of providing all celebratory food and beverage for the prestigious Governors Ball following the Academy Awards ceremony. 2024 is the 30th year celebration of the Governors Ball. As for the past several years this luxe menu was created by Wolfgang Puck and Eric Klein. The pastry design is by Kamel Guechida and Gary Larduinat. This year the Oscars return to the Dolby Theater in Hollywood on Sunday, March 10th.

Wolfgang Puck is even flying in his Executive Chef at CUT London, Elliott Grover, to prepare Fish and Chips (with lobster) and oversee the Roast Beef with Yorkshire Pudding and Creamed Horseradish Carving Station. Think tray-passed Smoked Salmon Oscars on Matzah for starters. A new creation for this year is a vegetarian item (tray-passed), Honey Butter Toast with Fennel Marmalade and Whipped Crème Fraiche.

Chef Eric Klein takes a break from his active kitchens to join us for this exclusive preview.

Robert Adamson and Ying Chang of Jace Hospitality

“Tiki bar fans, rejoice — and grab a seat at Strong Water Anaheim. It’s a creatively reimagined classic of the genre, with its curio-shop-in-a-shipwreck atmosphere, its supercharged bar-food menu, its encyclopedic list of classic and creative tropical libations (zero proof options included), and its pirates’ treasure chest of rare artisanal rums worth drinking straight.”

Strong Water’s latest national recognition is as a semi-finalist for a nomination for the prestigious James Beard Award for Outstanding Bar Program. Strong Water is the only Orange County semi-finalist in any category for a James Beard Award in 2024!

The food menu is an important calling card for Strong Water, too. Their Galley Master (Executive Chef) is Steve Kling, previously the highly regarded culinary force in the kitchen at Five Crowns in Corona del Mar. Contemplate an Appetizer of Japanese Egg Salad Crostini with Shiso Oil and Chives, and a layered Loco Moco Burger with an 8oz. Wagu Patty, Spam, Fried Egg, Tempura Battered Onion Ring, Mixed Greens, Bone Marrow Gravy and Polynesian Spread served on a Brioche Hawaiian Bun!

“Welcome Aboard Strong Water Anaheim tucked away in Downtown Anaheim. When you enter Strong Water Anaheim, you will find yourself walking into the wreckage of the Clementine lost at sea in 1884.”

Proprietors Ying Chang (Fleet Commander) and Robert Adamson join us in-studio.

Rich Verruni of Allegretto Vineyard Resort

“In music, the term “allegretto” describes a cheerful tempo of 112-120 beats per minute, and at Allegretto Vineyard Resort by Ayres in Paso Robles, it’s an expression of a life lived joyfully, playfully, in harmony and with intention. The resort is the vision of fourth-generation hotelier Douglas Ayres, who, as a keen observer of global cultures and traditions, spent 13 years exploring the landscapes and vineyards of Paso Robles before discovering the 20 magnificent acres in East Paso Robles that would become the Allegretto.”

“Populated with art and artifacts from his travels throughout South America, Asia, Europe and beyond, Allegretto Vineyard Resort is Doug’s most personal project yet, designed to recreate the peace and proportion of ancient spaces. “Across history, people have expressed their connection to a deeper source through their environment, food, song, dance, and celebration,” he says. “The Allegretto is another of those human expressions. It tells a story in time – a story of joy.””

“The first of its kind in Paso Robles Wine Country and a world unto itself, the Allegretto Vineyard Resort is nestled among 20 acres that include wine-grapes, olive and fruit trees, 171 guest rooms and suites, a restaurant with chef’s garden, wine bar, 12,000-square-foot courtyard, pool and cabanas, spa, the Abbey (a multi-use French inspired chapel), ballroom, indoor and outdoor event space, walking paths, manicured Mediterranean gardens, specially crafted vignettes, and art and artifacts that invoke the luxury, warmth, and beauty of la dolce vita.”

There are two on site vineyards at Allegretto Vineyard Resort growing Estate fruit for the Allegretto Wines. All the Allegretto Wines are available to taste on-site at the Willow Creek Tasting Room.

The destination restaurant at the Resort is Cello Ristorante & Bar serving Breakfast, Lunch and Dinner. It’s an upscale yet casual Mediterranean-inspired restaurant. There is an extensive wine list in addition to the availability of the portfolio of Allegretto Wines.

On-site activities include scheduled Olive Oil Tastings with local olives from San Miguel Olive Farm and informative guided Art Tours which are really a must to fully appreciate all the museum-quality art that is part of every corner of the Resort. At a guest’s leisure there is a walk on the Star Garden Trail with twelve stations of meditation and a chance to meet and feed, George, the friendly vineyard Alpaca.

Allegretto Vineyards Resort’s hands-on veteran General Manager, Rich Verruni is our guest.

Chef Andrew Gruel of Big Parm and the Calico Fish House

Our own Chef Andrew Gruel, the menu-maker behind the full-service Calico Fish House (in the Sunset Beach area of Huntington Beach) and also the founder and pizzaiola of the fast-casual Big Parm (New Jersey-style pizza) located in the Mess Hall in Tustin provides another timely and informative Ask the Chef segment where he responds to listeners’ thoughtful inquiries.

It’s not all potent libations for the celebration of St. Patrick’s Day coming up on Sunday, March 17th. Chef Andrew has some suggestions on worthy and satisfying nibbles to take you well beyond green beer.

Podcasts

Segment One: Show Preview with Executive Producer & Co-Host Andy Harris
Segment Two: Executive Chef Eric Klein, Senior Vice President Culinary and Partner, Wolfgang Puck Catering Part One
Segment Three: Executive Chef Eric Klein, Senior Vice President Culinary and Partner, Wolfgang Puck Catering Part Two
Segment Four: Strong Water, Anaheim with Proprietors Ying Chang & Robert Adamson Part One
Segment Five: Strong Water, Anaheim with Proprietors Ying Chang & Robert Adamson Part Two
Segment Six: Allegretto Vineyard Resort, Paso Robles, with General Manager Rich Verruni Part One
Segment Seven: Allegretto Vineyard Resort, Paso Robles, with General Manager Rich Verruni Part Two
Segment Eight: Chef Andrew Gruel, Co-Host and Proprietor of Calico Fish House, with “Ask the Chef”

Show 415, March 6, 2021: Bread Baker Bob Oswaks, Bob’s Well Bread, Los Alamos & Ballard

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 Jane and Bob 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. 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 St. Patrick’s Day Bob’s Well Bread is baking Roasted Potato Bread with caramelized onions and mustard seed, and Irish Soda Bread. Also available are Pistachio Croissants.

Both Bob’s Well Bread locations are closed on Tuesday and Wednesday. Bakery hours for Los Alamos and Ballard vary slightly.

Bob Oswaks (with his hands in the dough) joins us.

Show 285, August 11, 2018: Tony Yanow, Brennan’s in Marina del Rey, Artisanal Brewers Collective

Tony YanowBrennan’s in Marina del Rey has been a friendly, locals’ institution in the area since 1972. It is particularly known for their Thursday night Turtle Racing and potent libations. It was never about the food. In recent years it had become pretty divey.

The Artisanal Brewers Collective came to the rescue last year and after a lengthy, top-to-bottom restoration reopened Brennan’s in time for St. Patrick’s Day 2018. The food is now something to talk about (including Vegan specialties) as well as the potent libations. Happily the turtle racing is back twice a month on the traditional Thursday evenings.

The Bomb Brunch happens on Weekends with specialties including Almond Ricotta Toast, Breakfast Pizza and Smoked Salmon Benedict. Every Friday afternoon from 4 to 7:00 p.m. is the Free Pizza Party Power Hour. It’s free pizza and live music on the Brennan’s patio.

“Combining the traditions of the past with a few new ideas, Brennan’s strives to be the premier beach city restaurant for entertaining visitors, grabbing a drink with friends for the game or dining with your loved ones. We promote the improvement of our community and the people in it. We pride ourselves on presenting a menu and environment for locals, visitors and everything in between. Best of all, we do it with the perfect pint, one turtle race at a time!”

Proprietor Tony Yanow (ex-Golden Road Brewing) is our guest.

Show 21, March 16, 2013: Muldoon’s Irish Pub & Country Kitchen

Muldoon's Pub and Country KitchenHidden in plain sight in Fashion Island in Newport Beach for the last 39 years is an authentic Irish Pub and Country Inn housed in a beautiful red brick building. It’s still proudly owned by the Schwartz Family.

Food and Beverage Director Dudley Tomasi joined us to talk about the rich St. Patrick’s Day traditions at Muldoon’s. It’s much more than Guinness on tap!

They bake their own Irish soda bread for the restaurant fresh daily. In addition to all the expected Irish specialties they also feature a variety of appealing salads and even seasonal vegetables.

The rich chocolate pudding (62 per cent dark chocolate) is the signature dessert. It’s made exclusively by Sindi Rae Schwartz, the co-owner from her own perfected recipe.

March 16: Aarti Sequeira, Pitfire Pizza, Sara Moulton, Elizabeth Whitt, Muldoon’s Pub

Podcasts

Segment One: Chef Aarti Sequeira, Star of Cooking Channel’s “Taste in Translation” and “Drop 5LBS. with Good Housekeeping”
Segment Two: Paul Hibler, owner of Pitfire Artisan Pizza and American Gonzo Food Corporation
Segment Three: Celebrity Chef Sara Moulton
Segment Four: Chef Elizabeth Whitt, Culinary Instructor Part One
Segment Five: Chef Elizabeth Whitt, Culinary Instructor Part Two
Segment Six: Muldoon’s Irish Pub & Country Kitchen

This week it’s it’s about star power. We have one of the early star chefs of Food Network joining us along with a current celebrity chef prominent on both Food Network and Cooking Channel. Next we’ll hear from a veteran L.A. restaurateur who has slowly established a pizza empire and has now expanded to Orange County with more units on the way. Then it’s on to an inspiring Easter menu. Finally it’s a nod to St. Patrick’s Day from an Irish institution that’s seen it all.

Aarti SequeiraCelebrity Chef Aarti Sequeira (with the infectious laugh) of Food Network and Cooking Channel fame is back with us co-hosting the show. She’ll give us some insights on her new Friday evening series for Cooking Channel, “Taste in Translation.” We’ll also see how things are going on Cooking Channel’s “Drop 5 LBS.

Pitfire Artisan Pizza locations are popping up all over town. Costa Mesa and Manhattan Beach are the two most recent additions. The first location opened in North Hollywood in 1997. The expansion effort really didn’t start happening until recent years. Co-founder Paul Hibler joins us to talk about the atypical journey.

With Chef Jason Neroni, Paul also co-owns Superba Snack Bar in Venice which debuted last year and quickly earned a loyal following.

 

Sara MoultonChef Sara Mouton was the executive chef for Gourmet Magazine for many years but is probably best known as one of the early stars of Food Network. She did two live shows on weeknights with viewer call-ins. Talk about a nightly high wire act!

Her most recent TV effort, “Sara’s Weekday Meals,” (Season 3) can be seen on PBS stations across the country. Earlier in her career she was the culinary assistant to food world icon Julia Child on PBS’s “Julia Child & More Co.”

Sara is hosting a Friday luncheon (March 22nd) and performing a Saturday cooking demo (March 23rd) at next weekend’s “Food + Wine Palm Desert”.

Chef Instructor Elizabeth Whitt is back with us presenting a dazzling “Easter in Provence” menu.

What’s really helpful is that this festive meal can all be prepared ahead of time (with the exception of the roasting of the lamb) so you can enjoy your friends, family, and food.

Muldoon's Pub and Country KitchenFor 38 years Muldoon’s Irish Pub & Country Kitchen has been the place to be on St. Patrick’s Day! It’s still proudly Family-owned and located in the most unlikely of places – Fashion Island in Newport Beach.

They even bake their own Irish Soda Bread fresh daily. It’s a fun place but the kitchen is serious about the quality of their food.

Ask about the decadent chocolate pudding. When it’s available it’s only made in-house by the proprietress from her secret recipe.

Podcasts

Segment One: Chef Aarti Sequeira, Star of Cooking Channel’s “Taste in Translation” and “Drop 5LBS. with Good Housekeeping”
Segment Two: Paul Hibler, owner of Pitfire Artisan Pizza and American Gonzo Food Corporation
Segment Three: Celebrity Chef Sara Moulton
Segment Four: Chef Elizabeth Whitt, Culinary Instructor Part One
Segment Five: Chef Elizabeth Whitt, Culinary Instructor Part Two
Segment Six: Muldoon’s Irish Pub & Country Kitchen