Show 369, April 18, 2020: Chef Shelly Register of A Market in Newport Beach

Shelly Register of A Market and A RestaurantChef Shelly Register is the highly accomplished Market Chef for A Market located in a highly visible historic building on West Coast Highway in Newport Beach next to A Restaurant (the former Arches location.) She launched the locals’ favorite enterprise in 2008.

It’s a dazzling gourmet convenience store with freshly-prepared gourmet sandwiches, incredible baked goods and desserts, cheeses, coffee, craft beer and premium wine. No product is carried in the store that hasn’t received Chef Sherry’s personal seal of approval.

A Market is open for takeout daily from 7:00 a.m. to 3:00 p.m. during the moratorium on dine-in. We’ll chat with Shelly Register who is also a noted pastry chef and bread baker about what’s on the menu.

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Show 369, April 18, 2020: Wahoo’s Fish Taco Co-Founder, Chef Wing Lam

Wing and Levi Lam at the KLAA StudiosChef Wing Lam is the Co-Founder of Wahoo’s Fish Taco. He is a community leader and grass-roots philanthropist working the fast- casual dining experience for 32 years. Wing is our guest to discuss how Wahoo’s is navigating the current health crisis as well as still supporting the community. Seeing a need he is even selling well-crafted, reusable face masks at his cost for Wahoo’s guests. Most locations (outside of inside malls & sports venues) are open for takeout and delivery.

“We wanted to create a menu that was a reflection of our unique heritage. From China to Brazil, to Baja with hints of Greece, our bold, fresh flavors come from our memories of growing up in Brazil, surfing in Baja and working in our family’s Chinese restaurant.”

“At Wahoo’s, we encourage you to nourish yourself with food and experiences that make you feel more alive. So, ride those waves, care for your community, love what you eat every day, and be authentically you. Our family is here to feed yours.”

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Show 368, April 11, 2020: Executive Chef & Proprietor Rob Wilson, Glasspar, Dana Point

Rob Wiilson of Glasspar“As executive chef and proprietor of the newly launched Glasspar in Dana Point, Rob Wilson draws upon decades of elite culinary and operational experience and childhood inspiration to present Glasspar’s menu of thoughtfully sourced, respectfully prepared, and creatively presented American seafood.” With dine-in not allowed during the ongoing health crisis Chef Rob has shifted his operation to create the Glasspar Seafood Market providing hard-to-find fresh seafood at better than supermarket pricing on Wednesday (2 to 6:00 p.m.) and Saturday afternoons (Noon to 4:00 p.m.)

For the duration Glasspar has artfully converted into a fresh seafood market. The restaurant, which originally ceased operations all together after the state-mandated dine-in closure, has now morphed its raw bar into a fresh seafood market.

“We saw an opportunity to meet a need in our community,” comments Chef Rob Wilson. “Supermarkets are barren, but we have access to fresh-caught, high-quality seafood from our partners at Superior Seafood and our raw bar is equipped to safely store and display it all. We’re in the business of feeding people and we’re happy to do our part by providing the community with the fresh seafood they can’t find at the market at better-than-supermarket prices.”

Guests are encouraged to place special seafood orders in advance by calling the restaurant at 949.240.6243.

In addition to fresh-caught seafood, the restaurant is selling bottles of wine from its cellar at a discount. Allowed by the temporarily relaxed ABC regulations, Glasspar is offering a selection of its signature pre-batched cocktails packaged in sealed containers to-go for at-home enjoyment.

We’ll reel Chef Rob is to provide the details.

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Show 368, April 11, 2020: Chefs Pascal Olhats and Jessica Roy, Café Jardin at Sherman Gardens, Corona del Mar

Jessica Roy and Pascal Olhats of Cafe Jardin in Corona del MarPascal Olhats is the well-respected Dean of French chefs in Orange County. Last year he made the decision to focus his efforts on Café Jardin at Sherman Library and Gardens in Corona del Mar. His new restaurant chef there is Jessica Roy (ex-Current at Renaissance Newport Beach Hotel.) Pascal Catering is now based at Sherman Gardens, too.

The new direction is “tradition meets innovation.” Both chefs are learning from each other.

Chefs Pascal and Jessica Roy join us to explain the details of Café Jardin’s Gourmet Stand at Sherman Gardens operating during the current health crisis.

There are daily specials of prepared meals to-go at curbside. Details on his Facebook page as well as recipes designed to be cooked at home.

Chef Pascal has a suggestion for you to consider for home delivery of premium grocery items….

“We’ve come up with something that we believe you should take advantage of. We have partnered up with our Specialty Food Supplier that provides us with some of the delicious food ingredients that we then prepare and cook for you in our restaurant. They are now providing Home Delivery of their exquisite line of products at discounted prices and delivered straight to your door.

All you have to do is enter our discount code CAFEJARD10 on their website and receive 10% OFF and we receive a portion of the sale to help us through these times. Let’s utilize our Supplier that has plenty of inventory, unused trucks and employees that are still allowed outside because groceries are essential. Skip the line and the heavily crowded supermarkets, buy directly the same products that we buy and let’s support one another.”

Free delivery for orders over $99.

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Show 368, April 11, 2020: Chef / Proprietor Ali Mookhi of Khan Saab Desi Craft Kitchen, Fullerton

Imran Ali Mookhi of Khan Saab Desi Craft KitchenThe newly opened Khan Saab Desi Craft Kitchen in Downtown Fullerton is a 100% Halal restaurant featuring high-end Desi cuisine paired alongside alcohol-free crafted mocktails from the award-winning Chef Imran Ali Mookhi. Built on the mission to highlight global cuisine in an elevated and elegant way, Khan Saab’s menu offers bold entrees made with fresh, locally-sourced ingredients.

Khan Saab is now available for takeout and 3rd party delivery through Grubhub, Doordash, and Postmates! The doors and phone lines are open daily from 2 to 9:30 p.m.! Order directly by phone @ 714.853.1081 and receive 10% off!

Order from the Dinner menu and Family Take Out BBQ Kit, which includes your choice of smoked beef kabob, Malai chicken tikka, or Afghani Seekh kabob.  Packaged with Vegetable Biryani. $50 and serves four people.

Chef Ali is also graciously serving the community with a weekly feeding program for those in need providing hot meals and bags of rice & lentils on Friday evenings.

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Show 305, January 5, 2019: Show Preview with Co-Host Andy Harris

Now a tantalizing preview of this Saturday’s decadent 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, and upon careful reflection, that’s probably a pretty good thing… As always thanks for being a part of our loyal listening audience.

We love to share inspiring family entrepreneurial success stories especially when coupled with fulfilling second careers. Georgia’s Restaurant in the Anaheim Packing House is a Southern restaurant that celebrates authentic Soul Food through family recipes that deliver a home-cooked experience. At the heart of Georgia’s is family matriarch Gretchen Shoemaker (a youthful 80-years young,) who is our guest.

Eric Hamacher set forth as a winemaking gypsy after earning his viticulture and enology degree from UC Davis in 1988. Eric has since created stunning wines for more than 35 vintages at multiple wineries around the world. After leaving Napa in 1995, Eric headed North to the “Promise Land” of Pinot Noir and founded his eponymous winery in the Willamette Valley of Oregon. Eric is with us to pull the cork on Hamacher Wines.

Time to revisit the progress of Team USA competing in the Bocuse d’Or International Culinary Competition at the end of the month in (January 29 & 30) Lyon, France. Chef Robert Sulatycky is the Head Coach for Team USA 2019. Team USA 2019’s Head Chef is Matthew Kirkley and his Commis is Mimi Chen. Chef Robert joins us with an update on the long road to Lyon.

Adam Bell is one of the talented people at-work behind- the- scenes on the “SoCal Restaurant Show.” Since the beginning of the show over six years ago he developed and maintains the Website in addition to ably orchestrating the Social Media. He’s also a card-carrying foodie with a particular passion for pizza, craft beer, ethnic street food and coffee. Adam has just returned from an intense week in New York doing a deep dive into the food scene. We’ll discuss and highlight his best discoveries on this expedition.

Established in 1986, Huntington Meats & Sausages located at the Original Farmers Market is a true old fashion butcher shop offering traditional roasts, steaks, chops, a variety of house- made sausages and much more. On Saturday, January 12th Huntington Meats is joining forces with rojan Grill Barbeque Catering to host an over-the-top BBQ lunch event for 300 men, women and children residing at the Union Rescue Mission in Downtown Los Angeles. Huntington Meats’ head butcher, Jon Escobedo , is our guest.

Our own Chef Andrew Gruel joins us with another informative “Ask the Chef” segment. It’s a new year so it’s great to have a real working chef in our corner always providing handy and practical advice! Takeout and delivery are growing in importance for all levels of restaurants from quick service to fine dining. We’ll talk about the changes this is engendering.

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

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January 5: Georgia’s Restaurant, Hamacher Wines, Bocuse d’Or Preview, Adam Bell, Huntington Meats & Sausages

Podcasts

Segment One: Show Preview with Co-Host Andy Harris
Segment Two: Restaurateur Gretchen Shoemaker – Georgia’s Restaurant, Anaheim Packing House
Segment Three: Winemaker Eric Hamacher, Hamacher Wines, Beaverton, Oregon
Segment Four: Chef Robert Sulatycky, Head Coach, Team USA, 2019 Bocuse d’Or International Culinary Competition Part One
Segment Five: Chef Robert Sulatycky, Head Coach, Team USA, 2019 Bocuse d’Or International Culinary Competition Part Two
Segment Six: Adam Bell, “SoCal Restaurant Show’s” Social Media and Website Guru on “New York Eats”
Segment Seven: Jon Escobedo, Head Butcher, Huntington Meats & Sausages, Original Farmers Market, Los Angeles
Segment Eight: Chef Andrew Gruel, Slapfish Restaurant Group & Co-Host, with “Ask the Chef”

Now a tantalizing preview of this Saturday’s decadent 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, and upon careful reflection, that’s probably a pretty good thing… As always thanks for being a part of our loyal listening audience.

We love to share inspiring Family entrepreneurial success stories along with fulfilling second careers. Georgia’s Restaurant in the Anaheim Packing House is a Southern restaurant that celebrates authentic Soul Food through family recipes that deliver a home-cooked experience. At the heart of Georgia’s is Gretchen Shoemaker, who is our guest.

Eric Hamacher set forth as a winemaking gypsy after earning his viticulture and enology degree from UC Davis in 1988. Eric has since created stunning wines for more than 35 vintages at multiple wineries around the world. After leaving Napa in 1995, Eric headed North to the “Promise Land” of Pinot Noir and founded his eponymous winery in the Willamette Valley of Oregon. Eric is with us to pull the cork on Hamacher Wines.

Time to revisit the progress of Team USA competing in the Bocuse d’Or International Culinary Competition at the end of the month in January 29 & 30) Lyon, France. Chef Robert Sulatycky is the Head Coach for Team USA 2019. Team USA 2019’s Head Chef is Matthew Kirkley and his Commis is Mimi Chen. Chef Robert joins us with an update on the long road to Lyon.

Adam Bell is one of the talented people at-work behind- the- scenes on the “SoCal Restaurant Show.” Since the beginning of the show over six years ago he developed and maintains the Website in addition to ably orchestrating the Social Media. He’s also a card-carrying foodie with a particular passion for pizza, craft beer, ethnic street food and coffee. Adam has just returned from an intense week in New York doing a deep dive into the food scene. We’ll discuss and highlight his best discoveries on this expedition.

Established in 1986, Huntington Meats & Sausages located at the Original Farmers Market is a true old fashion butcher shop offering traditional roasts, steaks, chops, a variety of house- made sausages and much more. On Saturday, January 12th Huntington Meats is joining forces with Trojan Grill Barbeque Catering to host an over-the-top BBQ lunch event for 300 men, women and children residing at the Union Rescue Mission in Downtown Los Angeles. Huntington Meats’ head butcher, John Escobedo, is our guest.

Our own Chef Andrew Gruel joins us with another informative “Ask the Chef” segment. It’s a new year so it’s great to have a real working chef in our corner always providing handy and practical advice! Takeout and delivery are growing in importance for all levels of restaurants from quick service to fine dining. We’ll talk about the changes this is engendering.

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

Gretchen ShoemakerWe love to share inspiring Family entrepreneurial success stories along with fulfilling second careers. Georgia’s Restaurant in the Anaheim Packing House is a Southern restaurant that celebrates authentic Soul Food through family recipes that deliver a home-cooked experience. At the heart of Georgia’s is Gretchen Shoemaker, who is our guest.

Gretchen tells the story of her life through the comfort foods she learned to make with her grandma, that she raised her daughters on, that served in her successful catering business, and that she has shared with family and friends throughout the years. When Gretchen’s daughter, Nika, and son-in-law, Marlon, opened Georgia’s at the Anaheim Packing House in 2014, they were intent on spreading her story of survival, community, and tradition through her food.

Today, you can find Gretchen at the restaurant, greeting guests with her warm welcome and keeping a watchful eye on the kitchen, which serves her specialties, including Chicken & Waffles, Blackened Chicken Pasta, Jambalaya, and Louisiana Tilapia & Shrimp. Georgia’s popular Plates include her signature Herb-Seasoned, Cornmeal-Crusted Buttermilk Fried Chicken; Hand-Tossed, Pan-Fried Smothered Pork Chops; Farm-Raised, Creole Seasoned, Cornmeal-Crusted Fried Catfish; Half Rack of Slow-Roasted St. Louis BBQ Ribs; and grilled-to-order 1855 Black Angus Choice Tri-Tip.

Eric HamacherEric Hamacher set forth as a winemaking gypsy after earning his viticulture and enology degree from UC Davis in 1988. Eric has since created stunning wines for more than 35 vintages at multiple wineries around the world. After leaving Napa in 1995, Eric headed North to the “Promise Land” of Pinot Noir and founded his eponymous winery in the Willamette Valley of Oregon.

After pushing for several years and finally succeeding to change Oregon state law to enable multiple winery licensing in one facility, Eric with his wife, Luisa Ponzi (Ponzi Vineyards) and partners Ned and Kristen Lumpkin, co-founded The Carlton Winemakers Studio in 2002. The Studio was the first of its kind and operated as a multi-winery facility designed to enable small, high-end wineries and boutique, artisanal producers to share space and expertise.

With the bountiful 2014 harvest and the seams stretching at the studio, Eric moved himself out. With the “Reopening” of Hamacher Wines at the original Ponzi Historical Estate, Eric was able to launch his first tasting room dedicated to showcasing his wines directly to appreciative wine lovers.

Today, Eric’s production of artisan Pinot Noir and Chardonnay at Hamacher Wines is just shy of 2,000 cases annually, possibly Oregon’s slowest growing winery.

Eric is with us to pull the cork on Hamacher Wines.

Robert SulatyckyTime to revisit the progress of Team USA competing in the Bocuse d’Or International Culinary Competition at the end of the month (January 29 & 30) in Lyon, France. Team USA is defending “The Gold” from the 2017 competition. Chef Robert Sulatycky is the Head Coach for Team USA 2019. Team USA 2019’s Head Chef is Matthew Kirkley and his Commis is Mimi Chen.

Chef Robert Sulatycky has a long history with the Bocuse d’Or. Representing Canada in 1999, he placed fourth and was awarded the “Prix Viande,” or best meat prize. He has since mentored both Canadian and American chef candidates and was honored to be a member of the international jury for the 2007 and 2013 editions of the competition. He also served as Assistant Coach for Bocuse d’Or Team USA 2017, who won the first-ever gold medal for the United States.

Chef Sulatycky has helmed the kitchens of the Four Seasons hotels in Toronto and Chicago. He also simultaneously led the culinary teams at the Beverly Hills Hotel and Hotel Bel-Air, where he had the pleasure of cooking for notable Hollywood celebrities.

He is once again working with the Four Seasons group, developing a restaurant and dining concept for the new Four Seasons Private Residents in Los Angeles adjacent to The Four Seasons Los Angeles at Beverly Hills.

Chef Sulatycky is the President and Co-Founder if iQKitchen Inc., a technology company that has developed simple and intuitive app-based solutions to many of the basic challenges that chefs face in the kitchen.

Chef Robert rejoins us continuing his update on the long road to Lyon.

Adam BellAdam Bell is one of the talented people at-work behind- the-scenes on the “SoCal Restaurant Show.” Since the beginning of the show over six years ago he developed and maintains the Website in addition to ably handling the Social Media.

He’s also a card-carrying foodie with a particular passion for pizza, craft beer, ethnic street food and coffee. Adam has just returned from an intense week in New York doing a deep dive into the food scene. We’ll discuss and highlight his best discoveries on this expedition.

John EscobedoEstablished in 1986, Huntington Meats & Sausages located at the Original Farmers Market is a true old fashion butcher shop offering traditional roasts, steaks, chops, a variety of house made sausages and much more.

On Saturday, January 12th Huntington Meats is joining forces with Trojan Grill Barbeque Catering to host an over-the-top BBQ lunch event for 300 men, women and children residing at the Union Rescue Mission in Downtown Los Angeles.

The lunch will feature a custom built Tomahawk Crown Roast weighing over 80 lbs. and a 70 lbs. Steamship Round Roast both created by Huntington Meats head butcher John Escobedo. Due to the size of the roasts, smoking and grilling will begin the day prior with the Tomahawk Roast going on the grill on the roof at 4:00 a.m. the morning of the event.

Owned and operated by Jim Cascone since 2000, Huntington Meats proudly offers the finest quality product at reasonable prices presented with friendly service.

Huntington Meats head butcher, Jon Escobedo, is our guest.

Andy Harris and Andrew Gruel at Cabana 14 at the Cove at Pechanga Resort and CasinoOur own Chef Andrew Gruel joins us with another informative “Ask the Chef” segment. It’s a new year so it’s great to have a real working chef in our corner always providing handy and practical advice! Takeout and delivery are growing in importance for all levels of restaurants from quick service to fine dining. We’ll talk about the changes this is engendering.

Podcasts

Segment One: Show Preview with Co-Host Andy Harris
Segment Two: Restaurateur Gretchen Shoemaker – Georgia’s Restaurant, Anaheim Packing House
Segment Three: Winemaker Eric Hamacher, Hamacher Wines, Beaverton, Oregon
Segment Four: Chef Robert Sulatycky, Head Coach, Team USA, 2019 Bocuse d’Or International Culinary Competition Part One
Segment Five: Chef Robert Sulatycky, Head Coach, Team USA, 2019 Bocuse d’Or International Culinary Competition Part Two
Segment Six: Adam Bell, “SoCal Restaurant Show’s” Social Media and Website Guru on “New York Eats”
Segment Seven: Jon Escobedo, Head Butcher, Huntington Meats & Sausages, Original Farmers Market, Los Angeles
Segment Eight: Chef Andrew Gruel, Slapfish Restaurant Group & Co-Host, with “Ask the Chef”