Show 422, April 24, 2021: Show Preview with Executive Producer & Co-Host Andy Harris

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

“For the first time since opening nearly 14 years ago, The Winery Restaurant & Wine Bar has introduced a new Weekend Brunch at its original Tustin location. Created by Executive Chef & Partner Yvon Goetz, the Brunch menu features both breakfast and lunch offerings that are available Saturday and Sunday from 11:30 a.m. to 2:30 p.m. Guests now enjoy Weekend Brunch on The Winery’s recently expanded patio, situated in the heart of The District in Tustin.” The Winery Restaurant’s Newport Beach location is also participating in Newport Beach Restaurant Week (ends May 2nd) with a 3-course, prix fixe Dinner menu. We entice Chef Yvon out of his busy kitchen for a chat.

“Top Chef” Season 11 – New Orleans Alum Brian Huskey brings his talents to Big Corona Beach in Corona del Mar serving up the freshest seafood grub beachside at Tackle Box. Established in 2016 he likes to refer to it as a “Local Grub Shack.” Beachgoers and diners can enjoy a variety of classic seafood dishes at this casual oceanfront eatery. Only open Thursday to Sunday. For Newport Beach Restaurant Week (concluding May 2nd) Chef Brian is offering a $15 prix fixe Lunch menu available from 11:00 a.m. to 3:00 p.m. It includes a choice of fully dressed sandwich with house potato chips, a side and a Tackle Box cookie for dessert plus beverage. Chef Brian Huskey joins us with tongs in hand.

Celebrity Chef, Author and Food TV Personality, Jet Tila, needs no introduction to the listeners of the “SoCal Restaurant Show.” With his wife, Ali, he has written the best-selling 101 Asian Dishes You Need To Cook Before You Die and, most recently, 101 Epic Dishes. On Food Network Chef Jet was one of the 3 regular judges for the entire run of “Cutthroat Kitchen with Alton Brown” and the knowledgeable Floor Reporter on the most recent season of the refreshed “Iron Chef America.” Earlier in his career he crossed knives with Iron Chef Masaharu Moromoto (an original Iron Chef from the predecessor Japanese version) on “Iron Chef America” in “Battle Seaweed.” In addition to other worthy accomplishments Chef Jet holds the most Guinness World Records for creating large format food. We’ll catch up with Chef Jet and get updated on his progress in Food Network’s just-concluded “Tournament of Champions”, his new menu items for Pei Wei, and the launch of the fast casual, Dragon Tiger Noodle Company in Las Vegas.

Three Weavers Brewing Company is an independent craft brewery based in Inglewood with a mission to build a positive sense of community through the collective passion for craft beer. Founded by Lynne Weaver in 2013, Three Weavers is one of the largest independent craft breweries in Los Angeles County and currently expanding production and distribution on the West Coast.” “Led by award-winning Founding Brewmaster, Alexandra Nowell, Three Weavers Brewing Company’s craft beers have received critical International acclaim, winning a World Beer Cup Gold Medal in 2016, a GABF Silver Medal in 2017, a European Beer Star Bronze in 2017, and the Australian International Beer Awards Best IPA and Champion International Beer in 2018. Three Weavers is proudly brewed in Inglewood, California.” Alexandra shares the distinction of being the first female brewmaster in Los Angeles County. Brewmaster Alexandra taps the keg on Three Weavers Brewing Company for 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 continually updating us on the real impact of the Covid-19 crisis in the hospitality field and what we, as diners, can do to support the very survival of restaurants during the initial, highly fluid stages of the hoped-for recovery which remains a genuine concern. Restaurants in Southern California are finally again allowed to operate for outside/patio dining and inside dining at reduced capacities with all the requisite COVID 19 safety precautions. Shifting the conversation back to food we’ll also ask Chef Andrew about the preparing and cooking the perfect fish and chips. What fish is best to use? We’ll also ask Chef Andrew about the increasing practice of full-service restaurants adding a partial or full gratuity to the guest’s check in advance of the payment.

All of this and heaping helpings of extra deliciousness (with proper Social Distancing) on this week’s not-to-miss show!

Play

April 24: The Winery Restaurant & Wine Bar, Tackle Box, Jet Tila, Three Weavers Brewing Company

Podcasts

Segment One: Show Preview with Executive Producer & Co-Host Andy Harris
Segment Two: Yvon Goetz, Executive Chef & Partner, The Winery Restaurant & Wine Bar
Segment Three: Chef Brian Huskey, Proprietor, Tackle Box, Corina del Mar
Segment Four: Chef Jet Tila, Cookbook Author, Culinary Educator and Food TV Personality Part One
Segment Five: Chef Jet Tila, Cookbook Author, Culinary Educator and Food TV Personality Part Two
Segment Six: Alexandra Nowell, Brewmaster & Partner, Three Weavers Brewing Company Part One
Segment Seven: Alexandra Nowell, Brewmaster & Partner, Three Weavers Brewing Company Part Two
Segment Eight: Co-Host Chef Andrew Gruel of the Slapfish Restaurant Group with “Ask the Chef”

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

“For the first time since opening nearly 14 years ago, The Winery Restaurant & Wine Bar has introduced a new Weekend Brunch at its original Tustin location. Created by Executive Chef & Partner Yvon Goetz, the Brunch menu features both breakfast and lunch offerings that are available Saturday and Sunday from 11:30 a.m. to 2:30 p.m. Guests now enjoy Weekend Brunch on The Winery’s recently expanded patio, situated in the heart of The District in Tustin.” The Winery Restaurant’s Newport Beach location is also participating in Newport Beach Restaurant Week (ends May 2nd) with a 3-course, prix fixe Dinner menu. We entice Chef Yvon out of his busy kitchen for a chat.

“Top Chef” Season 11 – New Orleans Alum Brian Huskey brings his talents to Big Corona Beach in Corona del Mar serving up the freshest seafood grub beachside at Tackle Box. Established in 2016 he likes to refer to it as a “Local Grub Shack.” Beachgoers and diners can enjoy a variety of classic seafood dishes at this casual oceanfront eatery. Only open Thursday to Sunday. For Newport Beach Restaurant Week (concluding May 2nd) Chef Brian is offering a $15 prix fixe Lunch menu available from 11:00 a.m. to 3:00 p.m. It includes a choice of sandwich with house potato chips, a side and a Tackle Box cookie for dessert plus beverage. Chef Brian Huskey joins us with tongs in hand.

Celebrity Chef, Author and Food TV Personality,Jet Tila, needs no introduction to the listeners of the “SoCal Restaurant Show.” With his wife, Ali, he has written the best-selling 101 Asia Dishes You Need To Cook Before You Die and,most recently, 101 Epic Dishes. On Food Network Chef Jet was one of the 3 regular judges for the entire run of “Cutthroat Kitchen with Alton Brown” and the knowledgeable Floor Reporter on the most recent season of the refreshed “Iron Chef America.” Earlier in his career he crossed knives with Iron Chef Masaharu Moromoto (an original Iron Chef from the predecessor Japanese version) on “Iron Chef America” in “Battle Seaweed.” In addition to other worthy accomplishments Chef Jet holds the most Guinness World Records for creating large format food. We’ll catch up with Chef Jet and get updated on his progress in Food Network’s just-concluded “Tournament of Champions, his new menu items for Pei Wei, and the launch of the fast casual, Dragon Tiger Noodle Companyin Las Vegas.

“Three Weavers Brewing Company is an independent craft brewery based in Inglewood with a mission to build a positive sense of community through the collective passion for craft beer. Founded by Lynne Weaver in 2013, Three Weavers is one of the largest independent craft breweries in Los Angeles County and currently expanding production and distribution on the West Coast.” “Led by award-winning Founding Brewmaster, Alexandra Nowell,Three Weavers Brewing Company’s craft beers have received critical International acclaim, winning a World Beer Cup Gold Medal in 2016, a GABF Silver Medal in 2017, a European Beer Star Bronze in 2017, and the Australian International Beer Awards Best IPA and Champion International Beer in 2018. Three Weavers is proudly brewed in Inglewood, California.” Alexandra shares the distinction of being the first female brewmaster in Los Angeles County. Brewmaster Alexandra taps the keg on Three Weavers Brewing Company for 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 continually updating us on the real impact of the Covid-19 crisis in the hospitality field and what we, as diners, can do to support the very survival of restaurants during the initial, highly fluid stages of the hoped-for recovery which remains a genuine concern. Restaurants in Southern California are finally again allowed to operate for outside/patio dining and inside dining at reduced capacities with all the requisite COVID 19 safety precautions. Shifting the conversation back to food we’ll also ask Chef Andrew about the preparing and cooking the perfect fish and chips. What fish is best to use? We’ll also ask Chef Andrew about the increasing practice of full-service restaurants adding a partial or full gratuity to the guest’s check in advance of the payment.

All of this and heaping helpings of extra deliciousness (with proper Social Distancing) on this week’s not-to-miss show!

Yvon Goetz of the Winery Restaurant and Bar

“For the first time since opening nearly 14 years ago, The Winery Restaurant & Wine Bar has introduced a new Weekend Brunch at its original Tustin location. Created by Executive Chef & Partner Yvon Goetz, the Brunch menu features both breakfast and lunch offerings that are available Saturday and Sunday from 11:30 a.m. to 2:30 p.m. Guests now enjoy Weekend Brunch on The Winery’s recently expanded patio, situated in the heart of The District in Tustin.”

“Chef Goetz’s Weekend Brunch menu puts a Wine Country twist on brunch favorites with dishes like Lemon-Ricotta Pancakes, Crab & Egg White Frittata, and Steak & Eggs. More significant brunch options include a classic French Benedict and Chef Goetz’s signature short ribs in a Zinfandel Braised Beef Short Rib Omelet. Those looking for lighter options may opt for one of four fresh salads with choice of protein, or lifestyle-focused options like Vegan Mushroom & Lentil Ragout. The menu also highlights Chef Goetz’s love for Pacific Rim flavorings and fresh line-caught fish in dishes such as Icelandic Salmon “a la Plancha” and Jumbo Maine Scallops & White Shrimp.”

The Newport Beach location of The Winery is also participating in Newport Beach Restaurant Week (ending May 2nd) with Chef Yvon’s 3-course, prix fixe Dinner menu available at $65 per guest. Main Course options include Grilled Brandt Flatiron Steak, Jumbo Maine Scallops & Wild White Shrimp and Zinfandel Braised Angus Beef Shortrib.

Brian Huskey of Tackle Box

“Top Chef” Season 11 – New Orleans Alum Brian Huskey brings his talents to Big Corona Beach in Corona del Mar serving up the freshest seafood grub beachside at Tackle Box. Established in 2016 he likes to refer to it as a “Local Grub Shack.” Beachgoers and diners can enjoy a variety of classic seafood dishes at this casual oceanfront eatery. Only open Thursday to Sunday.

For Newport Beach Restaurant Week (concluding May 2nd) Chef Brian is offering a $15 prix fixe Lunch menu available from 11:00 a.m. to 3:00 p.m. It includes a choice of sandwich with house potato chips, a side and a Tackle Box cookie for dessert plus beverage. Sandwich options include BBQ Pork Sandwich, Grilled Chicken Club, Albacore Tuna Melt, Truffle Burger and an Avocado Burger.

Chef Brian joins us with tongs in hand.

Jet Tila and a heritage pig at Cochon 555 in 2013

Celebrity Chef, Author and Food TV Personality, Jet Tila, needs no introduction to the listeners of the “SoCal Restaurant Show.” With his wife, Ali, he has written the best-selling 101 Asian Dishes You Need To Cook Before You Die and,most recently, 101 Epic Dishes. On Food Network Chef Jet was one of the 3 regular judges for the entire run of “Cutthroat Kitchen with Alton Brown” and the knowledgeable Floor Reporter on the most recent season of the refreshed “Iron Chef America.” Earlier in his career he crossed knives with Iron Chef Masaharu Moromoto (an original Iron Chef from the predecessor Japanese version) on “Iron Chef America” in “Battle Seaweed.” In addition to other worthy accomplishments Chef Jet holds the most Guinness World Records for creating large format food.

Just concluded on Sunday nights was Chef Jet competing on Food Network’s “Tournament of Champions” bracket competition series hosted by Guy Fieri. After winning his first round (Number 3 seed) Chef Jet was matched against the highly competitive Antonio Lofaso (Number 2 seed.) For the first time in Tournament history the judges ranked them a tie with the same scores in all three categories. They then competed head-to-head again to determine which cheftestant earned the final spot in the West Coast bracket to go up against (Number 1 seed) Brooke Williamson. How did Chef Jet do ? We’ll find out…

Chef Jet has an exclusive partnership with Pei Wei to bring his creative dishes to you exclusively at your local Pei Wei fast casual restaurant. For Spring 2021 Chef Jet’s new seasonal creations are House Special Chicken and Mongolian Green Beans.

House Special Chicken features lightly battered chicken with pineapple, ginger, garlic and mint, tossed in a tangy caramel sauce and served over a bed of rice sticks and topped with an Asian slaw of cucumbers, red bell peppers, carrots, cilantro, and onions in a Vietnamese vinaigrette.”

Chef Jet was in Las Vegas last weekend to launch the first two locations of his new fast casual concept, Dragon Tiger Noodle Co. The current operating locations are Southern Highlands and Henderson. A future location will launch in the Rainbow Commons retail center in Spring Valley (Summerlin.)

“At the Dragon Tiger Noodle Co., the choice is yours! You choose the noodle; ramen to low carb, You choose the broth; Tonkotsu to Chinese Chicken Soup, You choose the protein and vegetables; thinly sliced beef to corn. Served fast with only the freshest ingredients.”

Chef Jet Tila is our guest chopsticks at the ready.

Three Weavers Brewing Company is an independent craft brewery based in Inglewood with a mission to build a positive sense of community through the collective passion for craft beer. Founded by Lynne Weaver in 2013, Three Weavers is one of the largest independent craft breweries in Los Angeles County and currently expanding production and distribution on the West Coast.”

“Led by award-winning Founding Brewmaster, Alexandra Nowell, Three Weavers Brewing Company’s craft beers have received critical International acclaim, winning a World Beer Cup Gold Medal in 2016, a GABF Silver Medal in 2017, a European Beer Star Bronze in 2017, and the Australian International Beer Awards Best IPA and Champion International Beer in 2018. Three Weavers is proudly brewed in Inglewood, California.” Alexandra shares the distinction of being the first female brewmaster in Los Angeles County.

Three Weavers Brewing Co. will be represented in Inglewood’s SoFi Stadium just as soon as fans are allowed in the seats.

“Three Weavers has debuted the seasonal release of It’s Blursday, a 5.5% ABV Rosé Sour designed for whatever day this is. It’s Blursday is now available at Three Weavers’ Inglewood taproom and at select California beer sellers in 4-packs of 16 oz. cans.”

“In a world where blursday is the norm, Three Weavers could think of nothing better than this tart, fizzy, rosé-inspired beer to enjoy all blursday long. The Three Weavers brewing team combined a lacto souring technique with additions of cranberry, tart cherry, raspberry and passion fruit for their color and tart flavor properties.”

Brewmaster Alexandra Nowell explained, “The healthy additions of fruit purees during fermentation give the beer its deep pink color. Raspberry is a common flavor descriptor of rosé wines, and it builds upon the ester content of the beer. Then we dose in passion fruit because in small amounts, it provides thiol compounds that translate into tropical characters found in wines – and in our beer.”

Chef Andrew Gruel of the Slapfish Restaurant Group

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 continually updating us on the real impact of the Covid-19 crisis in the hospitality field and what we, as diners, can do to support the very survival of restaurants during the initial, highly fluid stages of the hoped-for recovery which remains a genuine concern. Restaurants in Southern California are finally again allowed to operate for outside/patio dining and inside dining at reduced capacities with all the requisite COVID 19 safety precautions.

Shifting the conversation back to food we’ll also ask Chef Andrew about the preparing and cooking the perfect fish and chips. What fish is best to use? How does malt vinegar fit it? We’ll also ask Chef Andrew about the increasing practice of full-service restaurants adding a partial or full gratuity to the guest’s check in advance of the payment.

Remember the juicy and delicious Community Burger (more than a mouthful) is available at all Southern California locations of Slapfish. The worthy burger is free with any donation to 86 Restaurant Struggle.” 100 per cent of that money goes to benefit struggling restaurant workers.

Podcasts

Segment One: Show Preview with Executive Producer & Co-Host Andy Harris
Segment Two: Yvon Goetz, Executive Chef & Partner, The Winery Restaurant & Wine Bar
Segment Three: Chef Brian Huskey, Proprietor, Tackle Box, Corina del Mar
Segment Four: Chef Jet Tila, Cookbook Author, Culinary Educator and Food TV Personality Part One
Segment Five: Chef Jet Tila, Cookbook Author, Culinary Educator and Food TV Personality Part Two
Segment Six: Alexandra Nowell, Brewmaster & Partner, Three Weavers Brewing Company Part One
Segment Seven: Alexandra Nowell, Brewmaster & Partner, Three Weavers Brewing Company Part Two
Segment Eight: Co-Host Chef Andrew Gruel of the Slapfish Restaurant Group with “Ask the Chef”

Show 403, December 12, 2020: Anne Marie Panoringan, Voice of OC’s Food Columnist Part One

Anne Marie Panoringan of Voice of OC at KLAA Studios holding a bottle of Hand Sanitizer from Blinking Owl DistilleryAnne Marie Panoringan is Voice of OC’s well-informed food columnist. She reports industry news, current events and trends. Panoringan’s prior efforts includes writing about food for 8 years at the OC Weekly in which she interviewed more than 330 chefs, restauranteurs and industry professionals for her weekly “On the Line” column. Anne Marie’s work has been recognized by the Orange County Press Club.

Anne Marie joins us to talk about the severe impact of the recent dining restrictions placed on Orange County restaurants by the State which is a teaser of her next Voice of OC column out on December 14th. She will also preview some eagerly anticipated restaurant openings for the new year. he will also preview some eagerly anticipated restaurant openings for the new year and recommend some a bit off the beaten path dining options in Corona del Mar including Café Jardin at Sherman Gardens and Tackle Box on the beach.

Anne Marie’s columns can be found on the Voice of OC’s Website. Click on the “Arts & Culture” tab on the top of the Home Page.

Play

Show 340, September 7, 2019: Show Preview with Co-Host Andy Harris

Now a thoughtful preview of Saturday’s scrumptious 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.

La Posada de Santa Fe, a Tribute Portfolio Resort & Spa in Santa Fe, NM, with a rich history features, Julia – A Spirited Restaurant & Bar, their destination restaurant. La Posada’s Executive Chef, Tom Kerpon, escapes his busy kitchen for a chat.

There is a lot of spirited discussion among foodies about white meat and dark meat chicken. Dark meat chicken is clearly growing in popularity. Which is tastier? Is one perhaps even healthier? One of our resident Meatheads from West Coast Prime Meats, Jay Henderson, joins us with his informed perspective. Who wants a flavorful drumstick?

Bracken’s Kitchen, a nonprofit dedicated to combating food insecurity in Southern California is committed to recovery, repurposing and restoring both food and lives through food rescue, culinary training, and community feeding program, will host its 2nd annual fundraiser to support healthy meals served to the impoverished in Orange County. The “Hungry Games 2.0” culinary competition will bring top local chefs together for an evening of food and wine in a live kitchen setting.” Founder Chef Bill Bracken of Bracken’s Kitchen joined by first time participant Chef Brian Huskey of Tackle Box – Local Grub Shack in Costa Mesa and Corona del Mar stirs the pot for us with all the enticing details.

“The eclectic food and spirits at Chapter One: the modern local in Santa Ana fuse the exotic with the traditional, always created with their own playful twist. The kitchen, led by executive chef Jason “Chicken Wang” Montelibano, features local, sustainable, seasonal and all-natural ingredients. The atmosphere blends the pleasures of elegant dining with the relaxed conviviality of a local pub.” Executive Chef Jason “Chicken Wang” Montelibano is our guest.

Taco Rosa, Chef Ivan Calderon’s upscale Mexican restaurant in Newport Beach, will host its 7th Annual Battle of the Tequileros on Sunday, September 22nd from 4-8 p.m. Bringing together 34 different tequila and mezcal brands, the celebratory event will benefit Operation of Hope Worldwide, a local non-profit providing free, life-changing surgeries and health care for children and adults in under-served areas of the world, while creating a self-sustaining program of hope through education.” Chef Ivan artfully uncorks the tequila for us.

Time for another effervescent installment of “Ask the Brewers” where we answer listeners’ intriguing questions about craft beer. Joining us is Golden Road’s uber-accomplished Brewmaster, Victor Novak, and Anaheim Head Brewer Steven Torres. We’re talking about Oktoberfest beers.

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

Play

Show 340, September 7, 2019: Chef Bill Bracken of Bracken’s Kitchen and Brian Huskey of Tackle Box

Bill Bracken of Brackens KitchenBracken’s Kitchen, a nonprofit dedicated to combating food insecurity in Southern California is committed to recovery, repurposing and restoring both food and lives through food rescue, culinary training, and community feeding program, will host its 2nd annual fundraiser to support healthy meals served to the impoverished in Orange County.

The Hungry Games 2.0” culinary competition will bring top local chefs together for an evening of food and wine in a live kitchen setting.” Guests will be able to taste small bites and cast their votes, with the Hungry Games winner announced over dessert. There will be a small silent auction.

Brian Huskey of Tackle BoxFounder Chef Bill Bracken of Bracken’s Kitchen joined by first time participant Chef Brian Huskey of Tackle Box – Local Grub Shack in Costa Mesa and Corona del Mar stirs the pot for us with all the enticing details.

Play

Show 301, December 8, 2018: Show Preview with Co-Host Andy Harris

Now an irresistible preview of Saturday’s sinfully delicious show. We’re in the true Holiday spirit…It’s not, with profuse apologies, for dieters. If we’re successful we will always leave you incredibly hungry and thirsty. In our case, and upon careful reflection, that’s probably a pretty good thing…

What are the “Top 10” Specialty Produce items in 2018? What’s sprouting on the horizon for 2019? All will be revealed by our enthusiastic resident produce authority, Robert Schueller of Melissa’s.We respectfully refer to him as The Prince of Produce.

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. We’ll reel Chef Brian in for an update.

You would not expect to find an incredible artisan bakery which also serves popular word-of-mouth breakfast and lunch (extraordinary sandwiches) in the small town of Los Alamos in Santa Barbara County just off the 101 Freeway. Bob’s Well Bread Bakery and Café delightfully defies expectations. We’re on the rise with Proprietor / Boulanger Bob Oswaks.

Yes, The Holidays and Craft Beer do pair together well. At Holiday time there are a number of seasonal Holiday pours available for the quaffing. For the best in holiday cheer we’re joined by our brewing authorities from Golden Road Brewing – Brewmaster Victor Novak and Anaheim Head Brewer Steven Torres.

A great way to be introduced to the foods of a new area is to partake of the highest rated food walking tour of that neighborhood. Beach City Food Tours has been doing just that very successfully in Long Beach for the last couple of years. They have just added the irresistible East Village Craft Cocktail Tour. Proprietress Layla Ali-Ahmad joins us with all the details of what’s on the menu.

Ryan Wilson, an accomplished chef, is part of the fourth generation of proud Frank / Van de Kamp family ownership of Lawry’s Restaurants, Inc. Most recently he served as Vice President and Corporate Executive Chef but recently transitioned to an expanded position with Lawry’s Restaurants looking to the future. We’ll talk to Ryan about the 80thAnniversary of Lawry’s The Prime Rib in Beverly Hills this year as well as his new, expanded responsibilities.

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

Play

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

December 8: Melissa’s World Variety Produce, Brian Huskey, Bob’s Well Bread, Golden Road Brewing, Beach City Food Tours, Lawry’s Restaurants

Segment One: Show Preview with Co-Host Andy Harris
Segment Two: Robert Schueller, Melissa’s World Variety Produce’s “Prince of Produce”
Segment Three: Chef Brian Huskey, Tackle Box, SoCo, Costa Mesa
Segment Four: Bob Oswaks, Proprietor / Boulanger, Bob’s Well Bread Bakery, Los Alamos
Segment Five: Golden Road Brewing’s Brewmaster Victor Novak and Steven Torres (Anaheim Head Brewer)
Segment Six: Layla Ali-Ahmad, Beach City Food Tours’ East Village Cocktail Tour
Segment Seven: Ryan Wilson, Lawry’s Restaurants, Inc. Part One
Segment Eight: Ryan Wilson, Lawry’s Restaurants, Inc. Part Two

Now an irresistible preview of this Saturday’s sinfully delicious show. We’re in the true Holiday spirit…It’s not, with profuse apologies, for dieters. If we’re successful we will always leave you incredibly hungry and thirsty. In our case, and upon careful reflection, that’s probably a pretty good thing…

What are the “Top 10” Specialty Produce items in 2018? What’s sprouting on the horizon for 2019? All will be revealed by our enthusiastic resident produce authority, Robert Schueller of Melissa’s.We respectfully refer to him as The Prince of Produce.

Chef Brian Huskey’smodest 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. We’ll reel Chef Brian in for an update.

You would not expect to find an incredible artisan bakery which also serves ardent word-of-mouth breakfast and lunch (extraordinary sandwiches) in the small town of Los Alamos in Santa Barbara County just off the 101 Freeway. Bob’s Well Bread Bakery and Café delightfully defies expectations. We’re on the rise with Proprietor/ Boulanger Bob Oswaks.

Yes, The Holidays and Craft Beer do pair together well. At Holiday time there are a number of seasonal Holiday pours available for the quaffing. For the best in holiday cheer we’re joined by our brewing authorities from Golden Road Brewing –Brewmaster Victor Novak and Anaheim Head Brewer Steven Torres.

A great way to be introduced to the foods of a new area is to partake of the highest rated food walking tour of that neighborhood. Beach City Food Tours has been doing that very successfully in Long Beach for the last couple of years. They have just added the irresistible East Village Craft Cocktail Tour. Proprietress Layla Ali-Ahmad joins us with all the details of what’s on the menu.

Ryan Wilson, an accomplished chef, is part of the fourth generation of proud Frank / Van de Kamp family ownership of Lawry’s Restaurants, Inc. Most recently he served as Vice President and Corporate Executive Chef but recently transitioned to an expanded position with Lawry’s Restaurants. We’ll talk to Ryan about the 80th Anniversary of Lawry’s The Prime Rib in Beverly Hills this year as well as his new, expanded responsibilities.

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

Melissa's Robert Schueller at the SoCal Restaurant Show 5th Anniversary

What are the “Top 10” Specialty Produce items in 2018? What’s sprouting on the horizon for 2019? We’ll tease that Jackfruit was the tenth most popular specialty produce item for 2018 based on sales.

All will be revealed by our enthusiastic resident produce authority, Robert Schueller of Melissa’s.We respectfully refer to him as The Prince of Produce.

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.” 

“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.

Bob Oswaks

You would not expect to find an incredible artisan bakery which also serves popular word-of-mouth breakfast and lunch (extraordinary sandwiches) in the small town of Los Alamos in the heart of Santa Ynez wine country located just off the 101 Freeway. Bob’s Well Bread Bakery and Café delightfully defies expectations.

Unusually there are two cottages (“The Cottages”) available for guests on the Bob’s Well Bread property.

“Bob’s Well Bread was started by an entertainment executive-turned-baker who was looking for some balance in his life, and found a passion and a new calling that was both delightful and unexpected.  “When you make something naturally, and with your hands, there’s a magic to it.  If you’re eating a loaf of our bread, or drinking a bottle of our local wine, and you know that someone put in the time to make it by hand, there is just this personal connection.  It may not change the way it tastes, but it changes your experience, and that is what everyone wants—the experience.”

Bob and Jane Oswaks designed Bob’s Well Bread out of an old 1920’s gas station historic Los Alamos, opening their doors on August 1,2014.  They pride themselves on the finest ingredients, sourced locally and seasonally, in all of their products, including Jane’s house made jams, marmalades, marshmallows and gluten-free specialties.”  

“Using natural fermentation for yeast and allowing the dough to rise slowly, Bob’s Well Bread makes artisan breads by hand in small batches, in a custom-built stone deck oven.”

We’re on the rise with Proprietor/ Boulanger Bob Oswaks.

Victor Novak and Steven Torres

Yes, The Holidays and Craft Beer do pair together well. At Holiday time there are a number of seasonal Holiday pours available for the quaffing.

Would you believe there is a trending new style of craft beer that tastes like Sparkling Wine? This festive pour is a Brut IPA. We’ll get the effervescent details.

For the best in holiday cheer we’re joined by our brewing authorities from Golden Road Brewing– Brewmaster Victor Novak and Anaheim Head Brewer Steven Torres.

Layla Ali Ahmad

A great way to be introduced to the foods of a new area is to partake of the highest rated food walking tour of that neighborhood. Beach City Food Tours has been doing that very successfully in Long Beach for the last couple of years.

They have just added the irresistible East Village Craft Cocktail Tour highlighting five thirst-quenching stops over the three-hour guided expedition.

It’s a carefully selected mélange of farm-to-table libations, Whiskey-centric craft cocktails, cider & mead and tequila and mezcal creations. There are also tasty small bar bites on the menu to be enjoyed along the way.

“Sip your way through Downtown Long Beach’s favorite watering holes, while learning about the City’s growing craft cocktail movement.”

Proprietress Layla Ali-Ahmad joins us with all the details of what’s on the menu.

Ryan Wilson

Ryan Wilson, an accomplished chef, is part of the fourth generation of proud Frank / Van de Kamp family ownership of Lawry’s Restaurants, Inc. Most recently he served a s Vice President and Corporate Executive Chef but recently transitioned to an expanded position with Lawry’s Restaurants. We’ll talk to Ryan about the 80th Anniversary of Lawry’s The Prime Rib in Beverly Hills this year as well as his new, expanded responsibilities.

With a new Stanford Graduate School of Business Master of Sciencein Management for Experienced Leaders degree Ryan has transitioned into the new post as Chief Marketing and Strategy Officer.

Segment One: Show Preview with Co-Host Andy Harris
Segment Two: Robert Schueller, Melissa’s World Variety Produce’s “Prince of Produce”
Segment Three: Chef Brian Huskey, Tackle Box, SoCo, Costa Mesa
Segment Four: Bob Oswaks, Proprietor / Boulanger, Bob’s Well Bread Bakery, Los Alamos
Segment Five: Golden Road Brewing’s Brewmaster Victor Novak and Steven Torres (Anaheim Head Brewer)
Segment Six: Layla Ali-Ahmad, Beach City Food Tours’ East Village Cocktail Tour
Segment Seven: Ryan Wilson, Lawry’s Restaurants, Inc. Part One
Segment Eight: Ryan Wilson, Lawry’s Restaurants, Inc. Part Two

Show 214, March 11, 2017: Show Preview with Co-Host Andy Harris

Andrew Gruel at the AM830 KLAA StudiosCongrats to our Co-Host, Chef Andrew Gruel. In today’s (March 11th) Los Angeles Times’ Saturday Section (Page F4) Chef Andrew’s signature Chowder Fries (with bacon) from Slapfish is one of the highlighted “Mash-ups worth munching” items chronicled by Staff Writer Jenn Harris. Color photo of Slapfish’s Crowder Fries there, too!

Now a tempting preview of this Saturday’s lush and abundant show. It’s not, with profuse apologies, for dieters. If we’re successful we will always leave you incredibly hungry and thirsty. In our case that’s actually a pretty good thing…

Our irregular ace field correspondent, Anne Marie Panoringan, (a regular contributor to OC Weekly), has previewed the 50th Anniversary Dining Specials (March only) at South Coast Plaza in a marathon eating tour. We’ll hear about a sampling of the delicious morsels being showcased.

Our resident Produce Guru, Robert Schueller of Melissa’s, joins us with his first, of two, segments today. He’s telling us about the recently concluded International Association of Culinary Professionals (IACP) annual conference in Louisville and then providing an overview of the 2017 Disney California Adventure Food & Wine Festival which is on now through April 16th in Anaheim.

Evans Brewing Co. was formed in 2014 when it absorbed the assets of Bayhawk Ales, Inc., Orange County’s oldest operating microbrewery established in 1994 and now publicly traded. Last December Evans Brewing Co. launched The Public House in Fullerton, a full-service restaurant and Tasting Room. The COO and Founder of Evans Brewing Co., Evan Rapport, joins us with a cold one.

What’s the pick of the season in fresh produce right now? We’re talking the very best in fruits and veggies with Robert Schueller, the uncontested Prince of Produce from Melissa’s World Variety Produce and our resident produce authority for a juicy update. We can say for sure that the incredible, tree-ripened Ojai Pixie Tangerines have arrived early and, with any luck, will be with us through June. It’s a bumper crop…

Urge Gastropub and Whiskey Bank (including a production microbrewery and hidden Prohibition-era Speakeasy) is new in Oceanside. We’ll savor one of the 250 whiskey options with Co-Owner Grant Tondro of 3LocalBrothers.

Fans of Fox’s Hell’s Kitchen will recall the memorable Chef Bev Lazo from Season 12. Chef Bev’s catering company, Fiesta Adobo, cooks up delicious, traditional foods from the Philippines. Another specialty is serving traditional Mexican style street tacos. We’ll meet her.

It’s the 50th Anniversary of Costa Mesa’s celebrated South Coast Plaza. Most of the restaurants there are doing something special to celebrate during the month of March. Bravo’s “Top Chef” alum, Chef Brian Huskey of Tackle Box (on the sand in Costa Mesa), has created the Camarena Tequila chipotle-braised carnitas taco entrée for Wahoo’s Fish Taco in South Coast Plaza. It’s available exclusively at Wahoo’s SCP (2nd level of the Crate and Barrel / Macy’s Home Store Wing) for the month of March. We’ve reeled in Chef Brian to provide the details.

All of this and heaping cups of much more incredible food talk on today’s show!

Chef Andrew Gruel is opening a new Slapfish in Silicon Flats, Utah and will be back with us very soon.

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Show 214, March 11, 2017: Chef Brian Huskey, Tackle Box, South Coast Plaza’s 50th Birthday

Brian HuskeyIt’s the 50th Anniversary of Costa Mesa’s celebrated South Coast Plaza. Most of the restaurants there are doing something special to celebrate during the month of March.

Bravo’s “Top Chef” Season 11 alum, Chef Brian Huskey of Tackle Box (on the sand in Costa Mesa), has created the Camarena Tequila chipotle-braised carnitas taco entrée for Wahoo’s Fish Taco in South Coast Plaza.

It’s available exclusively for $5.50 at Wahoo’s SCP (2nd level of the Crate and Barrel / Macy’s Home Store Wing) for the month of March, only.

Wahoo’s 30th Anniversary will be next year in 2018!

We’ve reeled in Chef Brian to provide the lip-smacking details.

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