Podcasts

Segment One: Show Preview with Executive Producer & Co-Host Andy Harris
Segment Two: Food Writer Yasmin Fahr, Keeping it Simple – Easy Weeknight One-Pot Recipes Part One
Segment Three: Food Writer Yasmin Fahr, Keeping it Simple – Easy Weeknight One-Pot Recipes Part Two
Segment Four: Dean Kim of OC Baking Co. & Chef Dee Nguyen of Break of Dawn
Segment Five: Chef Dee Nguyen of Break of Dawn & Dean Kim of OC Baking Co. – Feeding Healthcare Workers
Segment Six: “Meathead” Jay Henderson of West Coast Prime Meats – WCPM’s New Retail Program for Consumers
Segment Seven: Executive Chef Michael Rossi of The Ranch Restaurant in Anaheim
Segment Eight: Chef Andrew Gruel of the Slapfish Restaurant Group with “Ask the Chef”

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

Also expect more helpful cooking tips from Chef Andrew Gruel because we’re all doing more meal prep at home. Chef Andrew is an incredible resource because he’s a real, working chef who cooks for his own family.

Thanks so very much for the highly positive response to last month’s restaurant guests.

Chefs and restaurateurs are the most generous people I know. In times of need they are always the very first in generously giving back and meaningfully supporting their communities. Truly remarkable…Right now restaurants urgently need our support to stay afloat. Kindly keep this in mind and please do what you possibly can to support a community-focused, local restaurant…

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

After a long day at work (in normal times,) heading home to cook a fussy, complicated meal is the last thing anyone wants to do. Keeping it Simple – Easy Weeknight One-Pot Recipes by Yasmin Fahr is the ultimate collection to have on hand for these moments, featuring over 60 quick, impressive, healthyish, and delicious one-pot/pan/tray dinners that can be whipped up in the time it takes to have a glass of wine.

Food writer Yasmin Fahr joins us.

“Those who want to support small businesses and get great, high-quality artisan-made food to take home, will enjoy an Artisan Pop-Up, every weekday from 8 a.m. to 2 p.m. and 5 p.m. to 8 p.m. at OC Baking Company (1960 N. Glassell St., Orange, CA 92865). Guests can pick up with the convenience of one-stop shopping delicious fresh-baked breads from OC Baking Company; heart-warming curries from ADYA; wholesome stews from Break of Dawn; croissants, pastries and quiche from Crema Artisan Bakery; hot sauce and dressings from Sessions; and Italian family meals from BELLO by Sandro Nardone. Artisans and offerings vary daily.”

A group of community-spirited, local chefs is offering those on the front line at local Urgent Care and Emergency Rooms a free meal to take to their family. As their way of showing appreciation,

Break of Dawn Chef / Owner Dee Nguyen, OC Baking Company Baker / Owner Dean Kim, and Crema Artisan Cafe Baker / Owner Tarit Tanjasiri will offer these local heroes the opportunity to pick up home-made chicken noodle soup, a loaf of fresh-baked bread, and a decadent gourmet cookie. Pickup for local Healthcare Workers is available Monday through Friday, 8 a.m. to 2 p.m. and 5 p.m. to 8 p.m. at OC Baking Company, 1960 N. Glassell St., Orange, CA 92865. Chef Dee Nguyen of Break of Dawn joins us to explain the program.

One of our resident Meatheads from West Coast Prime Meats, Jay Henderson, has decades of practical experience with center plate proteins and the intricacies of serving the Hospitality Industry. Restaurants have been severely impacted by the current health crisis. Jay has some perspective on how restaurants are coping with the growing crisis. Since we’re now cooking more at home for the interim we might persuade Jay to share some practical cooking advice, too.

The Ranch Restaurant in Anaheim is, of course, not available for dine-in during the present health crisis. Executive Chef Michael Rossi has artfully shifted to a new, a la carte Curbside Pick-Up Menu including some of their signature house specialties that travel reasonably well. There are ample choices of Starters, Salads, Pasta, Sandwiches & Burgers, Steak, Fish & Chicken, and Pastry Chef David Rossi’s incredibly decadent desserts (including the award-winning Buttered Popcorn Ice Cream by the pint.) Contemplate an 8 oz. Prime Flat Iron Steak with Baby Dutch Potatoes, House-Made Pancetta, Saint Agur Blue Cheese and Wild Arugula. Executive Chef Michael Rossi joins us from curbside at The Ranch.

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

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

After a long day at work (in normal times,) heading home to cook a fussy, complicated meal is the last thing anyone wants to do. Keeping it Simple – Easy Weeknight One-Pot Recipes by Yasmin Fahr is the ultimate collection to have on hand for these moments, featuring over 60 quick, impressive, healthyish, and delicious one-pot/pan/tray dinners that can be whipped up in the time it takes to have a glass of wine.

Inspired by her column for Serious Eats, One-Pot Wonders, author, food writer and recipe developer Yasmin Fahr’s recipes offer sneaky gems and low-key showstoppers that work every time, and promises each recipe will teach readers a new skill in the kitchen. The ultimate goal is to get dinner on the table quickly, but also to create something truly delicious as a weeknight reward.

Chapters include: Oven to Table; Faster Than Delivery; Bright Dishes for Cold Days; Gluten, Grains and Good Stuff; Salad for Dinner; and Look More Impressive Than They Are. Recipes like Miso-Ghee Chicken with Roasted Radishes, Warm Couscous Salad with Salmon and Mustard-Dill Dressing, Ginger-Curried Lamb Chops with Braised Greens, and Squid Ink Pasta will enliven any weeknight meal repertoire!

“Dishes like the 20-Minute Spicy Sausage with Crispy Broccoli or the Adult Instant Ramen are foolproof, back-pocket recipes you’ll be coming back to again and again. We’ll have a good time cooking together I promise.” –Yasmin

Featuring humorous and relatable anecdotes and musings on cooking and life, Keeping it Simple is the book to keep coming back to night after night for inspiration. And, as Yasmin says: “This book is meant to be spilled and splattered on…cooked from and used.”

“Yasmin has a penchant for cheesy phrases, lemons, fresh herbs, feta and cumin. She attended Cornell University and then completed a Master’s degree in Food Studies from New York University. She wrote a weekly one-pot recipe column for Serious Eats for two and a half years and, during that time, she worked as a luxury hotel and fine dining restaurant inspector for Forbes Travel Guide for four years, traveling the world in the process. Her writing and recipes have appeared online and in print publications such as The Kitchn, Epicurious, TASTE, Bon Appetit, Serious Eats, Food & Wine and others. She currently lives in NYC with previous stints in London and Los Angeles. Please say hi to her online at @yasminfahr!”

Yasmin Fahr joins us.

Those who want to support small businesses and get great, high-quality artisan-made food to take home, will enjoy an Artisan Pop-Up, every weekday from 8 a.m. to 2 p.m. and 5 p.m. to 8 p.m. at OC Baking Company (1960 N. Glassell St., Orange, CA 92865).

Guests can pick up delicious fresh-baked breads from OC Baking Company; heart-warming curries from ADYA; wholesome stews from Break of Dawn; croissants, pastries and quiche from Crema Artisan Bakery; hot sauce and dressings from Sessions; and Italian family meals from BELLO by Sandro Nardone. Artisans and offerings vary daily.

Master Baker Dean Kim of OC Baking Co. is with us providing all the well-proofed details.

A group of community-spirited, local chefs is offering those on the front line at local Urgent Care and Emergency Rooms a free meal to take to their family. As their way of showing appreciation, Break of Dawn Chef / Owner Dee Nguyen, OC Baking Company Baker / Owner Dean Kim, and Crema Artisan Cafe Baker / Owner Tarit Tanjasiri will offer these local heroes the opportunity to pick up home-made chicken noodle soup, a loaf of fresh-baked bread, and a decadent gourmet cookie. Also involved in this act of generosity to acknowledge the hard work and long hours put in by our local healthcare workers, are Glenn Tanaka of Tanaka Farms and Anne Cutner of Solutions for Urban Agriculture, who have donated their fresh produce for the chicken noodle soup.

Pickup for local Healthcare Workers is available Monday through Friday, 8 a.m. to 2 p.m. and 5 p.m to 8 p.m. at OC Baking Company, 1960 N. Glassell St., Orange, CA 92865

This team has already made deliveries to local care centers and are attempting to make their meals available to more who may not have time to pick up food or make meals after long shifts. Those interested in assisting in feeding local healthcare workers who are keeping our community safe, may contact Dee Nguyen. Any assistance will be graciously accepted, from hands-on kitchen assistance, to product and monetary donations.

Chef Dee takes a break from the simmering soup caldron to join us.

One of our resident Meatheads from West Coast Prime Meats, Jay Henderson, has decades of practical experience with center plate proteins and the intricacies of serving the Hospitality Industry. Restaurants have been severely impacted by the current health crisis. Jay has some perspective on how restaurants are coping with the growing crisis. Since we’re now cooking more at home for the interim we might persuade Jay to share some practical cooking advice, too.

It’s an especially difficult time to navigate the supermarkets right now (particularly with “Social Distancing”) and you want fresh proteins of the highest quality to cook at home in addition to your ability to take advantage of restaurant delivery/takeout. West Coast Prime Meats supplies the top restaurants and hotels in Southern California. Responding to the crisis they are now selling to the public for the very first time with next day pickup in their Brea facility between 10:00 a.m. and 3:00 p.m. For information please call them Monday through Thursday from 7 a.m. to 3 p.m.

You can conveniently obtain a wide range of superior proteins in case packs at fair prices with their usual, wonderful customer service. Available are Beef, Grinds & Patties, Poultry, Pork and even Seafood. Their exemplary sanitary practices are way above Industry requirements. Call them to get an Inventory List emailed to you. 714.255.8560.

The Ranch Restaurant in Anaheim is, of course, not available for dine-in during the present health crisis. Executive Chef Michael Rossi has artfully shifted to a new, a la carte Curbside Pick-Up Menu including some of their signature house specialties that travel reasonably well. There are ample choices of Starters, Salads, Pasta, Sandwiches & Burgers, Steak, Fish & Chicken, and Pastry Chef David Rossi’s incredibly decadent desserts (including the award-winning Buttered Popcorn Ice Cream by the pint.) Think 8 oz. Prime Flat Iron Steak with Baby Dutch Potatoes, House-Made Pancetta, Saint Agur Blue Cheese and Wild Arugula.

Available to Order & Pick-Up daily between 12 Noon and 7:00 p.m.

“Executive Chef, Michael Rossi and our talented culinary team craft our seasonally driven menu at The Ranch with hand selected produce harvested from our own farm. Our chefs have the unique ability to pick produce at the perfect time just before the peak of maturity to capture maximum flavor and within hours served at your table with old fashioned genuine hospitality and gracious service. To complete your dining experience, sample one of our many desserts created in house by Pastry Chef, David Rossi.”

Executive Chef Michael Rossi joins us from curbside at The Ranch.

Our own Chef Andrew Gruel of the Slapfish Restaurant Group provides another timely and informative “Ask the Chef” segment where Chef Andrew responds to listeners thoughtful inquiries. Chef Andrew is updating us on the impact of the Covid-19 crisis in the hospitality field and what we, as diners, can do to support the very survival of restaurants. Take-out / delivery when you can surely helps…Of course, the safety of restaurant employees and guests comes first. We’ll “Ask the Chef.”

Podcasts

Segment One: Show Preview with Executive Producer & Co-Host Andy Harris
Segment Two: Food Writer Yasmin Fahr, Keeping it Simple – Easy Weeknight One-Pot Recipes Part One
Segment Three: Food Writer Yasmin Fahr, Keeping it Simple – Easy Weeknight One-Pot Recipes Part Two
Segment Four: Dean Kim of OC Baking Co. & Chef Dee Nguyen of Break of Dawn
Segment Five: Chef Dee Nguyen of Break of Dawn & Dean Kim of OC Baking Co. – Feeding Healthcare Workers
Segment Six: “Meathead” Jay Henderson of West Coast Prime Meats – WCPM’s New Retail Program for Consumers
Segment Seven: Executive Chef Michael Rossi of The Ranch Restaurant in Anaheim
Segment Eight: Chef Andrew Gruel of the Slapfish Restaurant Group with “Ask the Chef”