Show 374, May 23, 2020: Show Preview with Executive Producer & Co-Host Andy Harris

Happy Memorial Day Weekend. Let the season of inspired & relaxing grilling happily commence…

Chefs and restaurateurs are honestly the most generous people we 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 (as you can afford) 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 enthusiastic encouragement of the foodie community.

When accomplished fine dining chef Ross Pangilinan left the Patina Group’s Leatherby’s Café Rouge (Segerstrom Center for the Arts) to venture out on his own he wanted to create a more personal, chef-driven concept. His vision came to be as Mix Mix Kitchen Bar located in a bit of an unlikely location in Santa Ana. In normal times it’s a globally inspired dining concept presenting dishes which see influence from traditional French and Italian to modern Filipino cuisines. During the ban on dine-in Chef Ross has shifted to preparing Tapas Family Kits (for 2 or 4 guests) for curbside pick-up. Also in Chef Ross’ family of restaurants is Terrace by Mix Mix at South Coast Plaza and the newly (soft) opened ReMix Kitchen Bar in the Long Beach Exchange. Chef Ross joins us with the overview.

One of our most reliable sources of significant restaurant news in fabulous Las Vegas is Al Mancini, who is a staff writer for The Las Vegas Review Journal covering food, restaurants and other aspects of entertainment. Al has been working the Vegas food scene for 19 years. He was one of the creators of the popular, and widely referenced, Eating Las Vegas restaurant guidebook series. Al joins us with a report on the return of dining in the restaurants that have been allowed to reopen in Las Vegas.

James Beard Award-winning Chef & Author Suzanne Goin is the Co-Proprietor (with Caroline Styne) of The Lucques Group. a.o.c and Tavern are back on Thursday through Sunday with take-out for pick up or delivery via TOCK. Lucques’ Sunday Suppers are newly available via Lucques Catering with curbside pick up or delivery via TOCK. Chef Suzanne Goin joins us with all the tantalizing specifics.

Previously we’ve met passionate winemaker Clarissa Nagy who has her own boutique label, c nagy, with a rustic tasting room in historic Orcutt. C nagy wines are “A pure expression of grapes from a vineyard celebrating the experience of Santa Barbara County.” Clarissa has a particular affinity for Pinot Noir but other available current releases include Syrah, Grenache, Gewurztraminer and Pinot Blanc. Winemaker Clarissa Nagy is our encore guest.

Sol Agave, the popular elevated regional Mexican restaurant in South County, operates the original location in San Juan Capistrano and the 2-year old branch in Mission Viejo in Kaleidoscope. San Juan Capistrano is open for to-go orders and Mission Viejo will soon reopen for curbside take out on June 1st. Restaurateur Jesse Galvez shares the secrets of Sol Agave’s Famous Carnitas.

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. Chef Andrew will conclude his revealing commentary on 3rd Party Delivery Services and explain why he suggests you tip the delivery driver in cash. It’s the start of Summer Grilling Season. Chef Andrew has some meaty tips for the backyard master of the grill.

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

Play

Show 374, May 23, 2020: Chef / Proprietor Ross Pangilinan, Mix Mix Kitchen Bar, Terrace by Mix Mix & ReMix Kitchen Bar

Ross Pangilinan of Mix Mix Kitchen BarWhen accomplished fine dining chef Ross Pangilinan left the Patina Group’s Leatherby’s Café Rouge (Segerstrom Center for the Arts) to venture out on his own he wanted to create a more personal, chef-driven concept. His vision came to be as Mix Mix Kitchen Bar located in a bit of an unlikely location in Santa Ana. In normal times it’s a globally inspired dining concept presenting dishes which see influence from traditional French and Italian to modern Filipino cuisines.

During the ban on dine-in Chef Ross has shifted to preparing Tapas Family Kits (for 2 or 4 guests) for curbside pick-up. Also in Chef Ross’ family of restaurants is Terrace by Mix Mix at South Coast Plaza and the newly opened ReMix Kitchen Bar in the Long Beach Exchange.

For Friday, Saturday and Sunday Terrace by Mix Mix is serving Share Plates (for 1 to 10 guests) for curbside pick-up. For Friday, Saturday and Sunday Remix Kitchen Bar offers a Tasting Menu for 2 or 4 guests for curbside pick-up.

Chef Ross joins us with the enticing cuisine overview.

Play

May 23: Ross Pangilinan, Al Mancini, Suzanne Goin, Clarissa Nagy, Sol Agave

Podcasts

Segment One: Show Preview with Executive Producer & Co-Host Andy Harris
Segment Two: Chef / Proprietor Ross Pangilinan, Mix Mix Kitchen Bar, Terrace by Mix Mix & ReMix Kitchen Bar
Segment Three: Journalist Al Mancini, Staff Writer, Las Vegas Review-Journal
Segment Four: Chef & Restaurateur Suzanne Goin, The Lucques Group Part One
Segment Five: Chef & Restaurateur Suzanne Goin, The Lucques Group Part Two
Segment Six: Winemaker Clarissa Nagy, c nagy Wines
Segment Seven: Restaurateur Jesse Galvez, Sol Agave, Kaleidoscope Mission Viejo and San Juan Capistrano
Segment Eight: Chef Andrew Gruel of Slapfish with “Ask the Chef”

Happy Memorial Day Weekend. Let the season of inspired & relaxing grilling commence…

Chefs and restaurateurs are honestly the most generous people we 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 (as you can afford) 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 enthusiastic encouragement of the foodie community.

When accomplished fine dining chef Ross Pangilinan left the Patina Group’s Leatherby’s Café Rouge (Segerstrom Center for the Arts) to venture out on his own he wanted to create a more personal, chef-driven concept. His vision came to be as Mix Mix Kitchen Bar located in a bit of an unlikely location in Santa Ana. In normal times it’s a globally inspired dining concept presenting dishes which see influence from traditional French and Italian to modern Filipino cuisines. During the ban on dine-in Chef Ross has shifted to preparing Tapas Family Kits (for 2 or 4 guests) for curbside pick-up. Also in Chef Ross’ family of restaurants is Terrace by Mix Mix at South Coast Plaza and the newly opened ReMix Kitchen Bar in the Long Beach Exchange. Chef Ross joins us with the overview.

One of our most reliable sources of restaurant news in fabulous Las Vegas is Al Mancini, who is a staff writer for The Las Vegas Review-Journal covering food, restaurants and other aspects of entertainment. Al has been working the Vegas food scene for 19 years. He was one of the creators of the popular, and widely referenced, Eating Las Vegas restaurant guidebook series. Al joins us with a report on dining in the restaurants that have been allowed to reopen in Las Vegas.

James Beard Award-winning Chef & Author Suzanne Goin is the Co-Proprietor (with Caroline Styne) of The Lucques Group. a.o.c.and Tavern are back on Thursday through Sunday with take-out for pick up or delivery via TOCK. Lucques’ Sunday Suppers are newly available via Lucques Catering with curbside pick up or delivery via TOCK. Chef Suzanne Goin joins us with all the tantalizing specifics.

Previously we’ve met passionate winemaker Clarissa Nagy who has her own boutique label, c nagy, with a rustic tasting room in historic Orcutt. C nagy wines are “A pure expression of grapes from a vineyard celebrating the experience of Santa Barbara County.” Clarissa has a particular affinity for Pinot Noir but other available current releases include Syrah, Grenache, Gewurztraminer and Pinot Blanc. Winemaker Clarissa Nagy is our encore guest.

Sol Agave, the popular elevated regional Mexican restaurant in South County, operates the original location in San Juan Capistrano and the 2-year old branch in Mission Viejo in Kaleidoscope. San Juan Capistrano is open for to-go orders and Mission Viejo will soon reopen for curbside take out on June 1st. Restaurateur Jesse Galvez shares the secrets of Sol Agave’s Famous Carnitas.

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. Chef Andrew will conclude his revealing commentary on 3rd Party Delivery Services and explain why he suggests you tip the delivery driver in cash. It’s the start of Summer Grilling Season. Chef Andrew has some meaty tips for the backyard master of the grill.

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

Ross Pangilinan of Mix Mix Kitchen BarWhen accomplished fine dining chef Ross Pangilinan left the Patina Group’s Leatherby’s Café Rouge (Segerstrom Center for the Arts) to venture out on his own he wanted to create a more personal, chef-driven concept. His vision came to be as Mix Mix Kitchen Bar located in a bit of an unlikely location in Santa Ana. In normal times it’s a globally inspired dining concept presenting dishes which see influence from traditional French and Italian to modern Filipino cuisines.

During the ban on dine-in Chef Ross has shifted to preparing Tapas Family Kits (for 2 or 4 guests) for curbside pick-up. Also in Chef Ross’ family of restaurants is Terrace by Mix Mix at South Coast Plaza and the newly opened ReMix Kitchen Bar in the Long Beach Exchange.

For Friday, Saturday and Sunday Terrace by Mix Mix is serving Share Plates (for 1 to 10 guests) for curbside pick-up. For Friday, Saturday and Sunday Remix Kitchen Bar offers a Tasting Menu for 2 or 4 guests for curbside pick-up.

Chef Ross joins us with the cuisine overview.

Al Mancini of the Las Vegas Review JournalOne of our most reliable sources of accurate restaurant news in fabulous Las Vegas is Al Mancini, who is a staff writer for The Las Vegas Review Journal covering food, restaurants and other aspects of entertainment. Al has been working the Vegas food scene for 19 years. He was one of the creators of the popular, and widely referenced, Eating Las Vegas restaurant guidebook series.

Al joins us with a report on dining in the restaurants that have been allowed to reopen in Las Vegas. Restaurants located off The Strip have permission to reopen for dine-in with precautions. Establishments located in The Strip hotel casinos (and other hotel casinos) can only reopen if they have outside access to the restaurants that doesn’t necessitate walking through a closed casino floor.

Suzanne Goin of the Lucques GroupJames Beard Award-winning Chef & Author Suzanne Goin is the Co-Proprietor of The Lucques Group. a.o.c. is back on Thursday through Sunday with an all- day menu and classic dinner menu for 4 guests through TOCK. Hours are 11:00 a.m. to 7:00 p.m.

Tavern in Brentwood has returned with an all-day menu offered Thursday through Sunday. Also box assortments of bread and pastries from Larder Baking Co.

With the opening of Lucques, their flagship restaurant, in 1998, James Beard award-winning Che f/ Author Suzanne Goin and award-winning Restaurateur Caroline Styne planted the seeds for The Lucques Group, a Los Angeles hospitality company that comprises two fine dining restaurants – a.o.c. and Tavern. Along with these culinary enterprises, the company also operates Lucques Catering, the Larder Baking Company and comprehensive food services for the Hollywood Bowl. They will operate new restaurants at the highly anticipated Proper Hotel opening in downtown Los Angeles in 2020. The Lucques Group is dedicated to seasonally influenced cooking and focuses on sourcing local, organic produce from which Goin creates soulful dishes that are bold in flavor, vibrant, layered and complex.

LUCQUES CATERING, the full-service catering arm of The Lucques Group, has started take-out and delivery of Suzanne Goin’s signature dishes and menus for enjoying at home. The menus continue with a weekly changing Lucques Supper Series menu created by Suzanne Goin in addition to a complete brunch kit, pantry items and other selections.

An inspired list of sparkling, white, rosé and red wines, and all favorites of Caroline Styne, are available by the bottle or boxed sets. Bar man, Christiaan Röllich, completes the menu with two of his ready-mixed batched cocktails to-go.

Ordering is exclusively through TOCK for safety-compliant curbside pick-up at The Larder Maple Drive from Thursday through Sunday from 4:00 p.m. – 7:00 p.m. Delivery is also available within a five-mile radius for $15.

“My whole team and I have missed the restaurant and cooking for our guests so terribly for these past weeks, states Suzanne Goin. “We are thrilled to be back with our new version of Sunday Suppers for our guests to enjoy at home—and not just on Sundays! In our new Supper Series, our latest weekly seasonal menus from the market will be available Thursday to Sunday each week.”

Chef Suzanne Goin continues the conversation about the return of Lucques.

Clarissa Nagy of c.nagy winesPreviously we’ve met passionate winemaker Clarissa Nagy who has her own boutique label, c nagy, with a rustic tasting room in historic Orcutt. C nagy wines are “A pure expression of grapes from a vineyard celebrating the experience of Santa Barbara County.” Clarissa has a particular affinity for Pinot Noir but other available current releases include Syrah, Grenache, Gewurztraminer and Pinot Blanc.

Curbside pickup of wines by the bottle is available at the Tasting Room while the signature tastings are on hold.

“People often ask how I started in the wine industry. It was never my plan to make wine. Actually, my original intention was to work with food. Thankfully, food and wine are often paired together. Through that means, wine found me.”

“Pinot Noir and Syrah were my main focus for the next 6 years. I made a Viognier in 2010, but frost would prevent me from doing so in 2011. The loss of Viognier opened the door to work with Pinot Blanc as well, and my journey continued to unfold. The newest chapter of my story is the addition of the tasting room.”

“Winemaking has become my passion. Sharing that joy with others is a priority. I’d love to be able to bring everyone into the vineyard and cellar to experience winemaking firsthand. Since that isn’t realistic, I offer you a taste of my labor. Here is that experience captured in bottle. I hope to share this passion with you in person. Until then, enjoy!”
– Owner/Winemaker Clarissa Nagy

Winemaker Clarissa Nagy is our encore guest.

Jess Galvez of Sol AgaveSol Agave, the popular elevated regional Mexican restaurant in South County, has the original location in San Juan Capistrano and the 2-year old branch in Mission Viejo in Kaleidoscope. San Juan Capistrano is open for to-go orders and Mission Viejo will reopen for curbside take out on June 1st.

Restaurateur Jesse Galvez and his partner Chef Manny Velasco, who was honored as the Golden Foodies 2017 Rising Star Chef of the Year, were at the forefront of the food truck trend when they started Sol Agave as a taco truck in 2015. They attracted such a loyal following for their elevated Mexican cuisine that they decided to open a restaurant in San Juan Capistrano in 2016. The success of that original location lead to moving into a larger space within the same retail center just a year later.

At Sol Agave the focus is on organic ingredients, fresh seafood, USDA Prime steak, and all-natural pork for its carnitas. Signature dishes include Our Famous Carnitas (chef’s famous Mexican braised pork, served with rice, refried beans, sour cream, guacamole, “trocka” sauce, and hand-made corn tortillas), Tacos de Hongo (skirt steak, portabello mushrooms, grilled onions, and cheese served on a hot skillet with salsa morita, rice, refried beans and hand-made tortillas), and Camarones Vallarta (jumbo breaded Mexican prawns, butterflied and stuffed with Dungeness crab, topped in a Creole tomato spicy sauce, and served with cilantro rice.)

Restaurateur Jesse Galvez shares the secrets of Sol Agave’s Famous Carnitas.

Chef Andrew Gruel of the Slapfish Restaurant GroupOur 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.

Chef Andrew will conclude his revealing commentary on 3rd Party Delivery Services for restaurants and explain why he suggests you tip the delivery driver in cash. It’s the start of Summer Grilling Season. Chef Andrew has some meaty tips for the backyard master of the grill.

Slapfish is hosting Doctors, Nurses, Medical Personnel, Police, Firefighters & EMT’s to a complimentary meal To-Go. Need to be in uniform or have appropriate ID to qualify. The participating Slapfish locations are Huntington Beach, Brea, Irvine and Laguna Beach.

Kids eat free at Slapfish, too, when their parents order Takeout.

Podcasts

Segment One: Show Preview with Executive Producer & Co-Host Andy Harris
Segment Two: Chef / Proprietor Ross Pangilinan, Mix Mix Kitchen Bar, Terrace by Mix Mix & ReMix Kitchen Bar
Segment Three: Journalist Al Mancini, Staff Writer, Las Vegas Review-Journal
Segment Four: Chef & Restaurateur Suzanne Goin, The Lucques Group Part One
Segment Five: Chef & Restaurateur Suzanne Goin, The Lucques Group Part Two
Segment Six: Winemaker Clarissa Nagy, c nagy Wines
Segment Seven: Restaurateur Jesse Galvez, Sol Agave, Kaleidoscope Mission Viejo and San Juan Capistrano
Segment Eight: Chef Andrew Gruel of Slapfish with “Ask the Chef”

Show 372, May 9, 2020: South Coast Plaza’s Dining Options with Lee Healy

Lee Healy representing South Coast PlazaWhen it comes to fashionable restaurant take-out in Orange County don’t forget the numerous appealing and varied restaurant options available at South Coast Plaza. “During these trying times and shelter-at-home, South Coast Plaza restaurants have adapted to take-out and curbside pick-up with success. Thirteen restaurants offer abbreviated and family-style menus ranging from Japanese cuisine (who isn’t craving sushi), prime steaks, contemporary cuisine and more.”

Chef Amar Santana‘s take-out at VACA has been lauded by restaurant critics Bill Addison with the Los Angeles Times and Brad Johnson of the Orange County Register. Their recommendations: Paella Valenciana family-menu with Vaca Tonics to go! Water Grill has a dazzling pop-up market three days a week (premium seafood and live lobster to prepare at home). Din Tai Fung has been busy and check out Royal Khyber‘s special three-course curbside menu for two for $30. Award-winning chef Ross Pangilinan has just begun take-out at TERRACE by Mix Mix.”

South Coast Plaza’s long-time restaurant marketing consultant, Lee Healy, joins us with the specifics.

Play

Show 299, November 24, 2018: Show Preview with Co-Host Andy Harris

Now an enticing and decadent preview of Saturday’s absolutely scrumptious, culinary celebrity-packed 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…

The Proprietors of the phenomenally popular Bestia and the newly opened Bavel, Chef Ori Menashe and Pastry Chef Genevieve Gergis, are no strangers to the show. Just in time for the Holidays their debut cookbook, Bestia – Italian Recipes Created in the Heart of L.A., is now available. Ori and Genevieve join us.

“Eat, Drink & Game” at Chef Tim Hollingsworth’s (Otium) new Restaurant, Bar & Arcade, Free Play, located on the 2nd level of The Fields LA Food Hall in Exposition Park adjacent to Banc of California Stadium. (“Come for the Food – Stay for the Game.”) It’s a nostalgic menu representing the different comfort foods of L.A., presented with a touch of whimsey. The buzzy central bar serves craft beer and specialty cocktails.

We’re big fans of beloved TV chef (ABC’s Emmy Award-winning The Chew and fan favorite on Bravo’s Top Chef,) Carla Hall. In her 3rd cookbook, Carla Hall’s Soul Food – Everyday and Celebration, she takes us back to her own Nashville roots to offer a fresh, lip-smackin’ look at America’s favorite comfort cuisine. We’re in the Southern kitchen with Carla.

Two-star Michelin Chef and native Angeleno, Josiah Citrin (Melisse), has launched Openaire, a poolside oasis of green at the center of Koreatown in a glass-curtained greenhouse located on the roof of The Line Hotel on Wilshire Blvd. The ambitious menu (Breakfast, Lunch and Dinner) features the best of California’s ingredients from land and sea, embracing the seasons and presented in a shareable format. Simply, Openaire is a celebration of indoor / outdoor living at the center of the melting-pot that is LA.

Nathan Peitso, a second-generation farmer of Kenter Canyon Farms, is at the helm of FARMHOUSE together with Executive Chef Craig Hopson. Located on the ground floor of the refreshed Beverly CenterFARMHOUSE redefines the traditional restaurant model by placing a farmer at the forefront of the business and thus creating a new culinary movement focused on collaboration with the region’s top farmers to grow and harvest ingredients dictating the dining destination’s dishes.

Chef Bill Bracken and high-profile chef friends (Bracken’s Kitchen, “Driven to combat food insecurity one tasty meal at a time”) – are gathering together for a Holiday Open House benefit on Thursday, Nov. 29 from 6 to 9 p.m. at Bracken’s new kitchen in Garden Grove to help raise awareness and funds for Bracken’s Kitchen’s mission to feed those in need. Bill Bracken is grateful to be in a new 9,000 sq. ft. kitchen, yet with the growth comes more need to accomplish more that requires additional resources and funding. Our own Chef Andrew Gruel’s SlapfishTwo Birds and Butterleaf will be part of the festivities. Chef Andrew provides the details of what’s on the Deck The Halls (And The Kitchen!) menu.

When we spoke with celebrated Santa Monica restaurateur & philanthropist Geraldine Gilliland (Lula Cocina Mexicana and Finn McCool’s Irish Pub) last week her respected animal rescue (Chiquita’s Friends) was still displaced from her ranch in Malibu and her new rescue sanctuary, Cornell Sanctuary in Agoura. Gerri was currently encamped with 26 rescue dogs at a generous benefactor’s ranch in Lompoc. We’ll get updated on Gerri’s plight and how you can help.

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

Play

Show 298, November 17, 2018: Show Preview with Co-Host Andy Harris

Diestel Turkey Ranch from West Coast Prime MeatsIf you’re looking for perhaps the best in “hassle free” Thanksgiving cooking tips please listen to these informative podcast segments from earlier in the month with practical advice from our own Chef Andrew Gruel and The Meatheads from West Coast Prime Meats, Terry and Jay.

Chef Andrew Gruel’s Chef’s Tips for Stress-Free Holiday Entertaining, Part 1
Chef Andrew Gruel’s Chef’s Tips for Stress-Free Holiday Entertaining, Part 2
The Meatheads Thanksgiving Cooking Tips and Recipes

Now a provocative preview of this Saturday’s incredibly appetizing 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…

Chef Dean Thomas is the well-traveled and personable Innkeeper (along with his wife, Nicole) of the Inn at Europa Village located on a hill adjacent to Temecula’s Europa Village Winery. The long-in-the-works Groundbreaking for Europa Village’s Spanish winery, restaurant and casitas (Bolero) took place earlier in the month. Chef Dean will provide all the scrumptious details of what the future holds.

The Fields LA, a stylized urban culinary destination featuring award-winning chefs and restaurants, is located adjacent to LAFC’s Banc of California Stadium in Exposition Park next to the L.A. Memorial Coliseum. A three-floor space, the dining complex houses separate concepts to provide distinct dining experiences. The Fields LA (ground level) consists of nine different food vendors serving a variety of regional American and international cuisines along with an outdoor patio for craft beer and cocktails. The Fields LA’s Executive Chef, Michael Teich, and Connie Cossio of Coni’ Seafood (L.A.’s First Family of Mexican Seafood) are our guests.

Award-winning author Dorie Greenspan is the recipient of five prestigious James Beard Foundation Awards for her writing. Her newest title (her baker’s dozen effort) is Everyday Dorie – The Way I Cook.

It’s her most personal work to date and an incredible friend for the challenged home cook. We’re in the home kitchen with Dorie.

Chef / Proprietor Ross Pangilinan (Mix Mix Kitchen Bar) launched Terrace by Mix Mix in South Coast Plaza in late September. Located on Level 3 of the Crate and Barrel / Macy’s Home Store Wing, TERRACE by Mix Mix concentrates on well-priced, market-driven small plates. The cuisine showcases Pangilinan’s eclectic style, which is influenced by French, Italian, and modern Filipino flavors, as well as his refined technique. Chef Ross pops out of the kitchen for a chat.

It’s the best in premium wines priced at a value for your Holiday Table and gifting with our resident wine authority Kyle Meyer of Santa Ana’s Wine Exchange. This is Part 2 of his special Holiday report. It includes a helpful recap of what wine grape varietals are really suitable for the abundant Thanksgiving Table.

Geraldine Gilliland is a well-known and long-time restaurateur in Santa Monica. Her proprieties on Main Street are Lula Cocina Mexicana and Finn McCool’s Irish Pub. She is also a long-time resident of Malibu and dedicated to animal rescue with Chiquita’s Friends. The tragic Woolsey fire necessitated her hurried evacuation from her new Agoura animal sanctuary with 26 of her rescue dogs. Gerri will bring us up-to-date on a very difficult week and how we can help.

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

Play

Show 298, November 17, 2018: Chef / Proprietor Ross Pangilinan, TERRACE by Mix Mix (South Coast Plaza) and Mix Mix Kitchen Bar

Ross PangilinanChef / Proprietor Ross Pangilinan (Mix Mix Kitchen Bar, Santa Ana) launched Terrace by Mix Mix in South Coast Plaza in late September. Located on level 3 of the Crate and Barrel / Macy’s Home Store Wing, TERRACE by Mix Mix concentrates on well-priced, market-driven small plates.

The cuisine showcases Pangilinan’s eclectic style, which is influenced by French, Italian, and modern Filipino flavors, as well as his refined technique. An approachable wine list offers varietals by the glass and bottle as well as rotating craft beers.

True to its name, the restaurant features full-service evening dining (and Weekend Brunch) in a beautifully designed covered terrace off the west end of Bridge of Gardens. A small wine bar, additional seating, an open kitchen and a counter offering a weekday lunch quick-service menu is inside.

Pangilinan opened his first restaurant, Mix Mix Kitchen Bar, in downtown Santa Ana in 2016. The name “Mix Mix” is inspired by the English translation of the Filipino dessert Halo-Halo and is also a play on Pangilinan’s culinary style and Filipino-American identity. The restaurant has been an unqualified success since opening, garnering accolades as best new restaurant from Orange Coast Magazine and earning the chef critical praise. Chef Ross was honored as “Rising Star Chef of The Year” at the 2018 Golden Foodie Awards.

Pangilinan’s culinary journey began upon graduating from Le Cordon Bleu in Pasadena. He traveled to France to work in the Michelin-starred Les Trois Marches in Versailles. Back in the U.S., he was hired as sous chef to open the critically acclaimed, fine dining Sinatra restaurant at Wynn Las Vegas. Returning to Southern California, Pangilinan worked as sous chef at the Patina flagship and became a protégé of founder chef Joachim Splichal. The Patina Group recognized his talent and named him executive chef at Leatherby’s Cafe Rouge, which is part of South Coast Plaza’s fine dining collection.

Chef Ross pops out of the kitchen for a chat.

Play

November 17: Europa Village, The Fields LA, Dorie Greenspan, Ross Pangilinan, Wine Exchange, Geraldine Gilliland

Podcasts

Segment One: Show Preview with Co-Host Andy Harris
Segment Two: Chef / Innkeeper Dean Thomas, Inn at Europa Village, Europa Village Winery, Temecula
Segment Three: The Fields LA
Segment Four: Cookbook Author Extraordinaire Dorie Greenspan, Everyday Dorie – The Way I Cook
Segment Five: Chef / Proprietor Ross Pangilinan, TERRACE by Mix Mix (South Coast Plaza) and Mix Mix Kitchen Bar
Segment Six: Kyle Meyer, Proprietor, Wine Exchange, Part 2 – Best Holiday Wine Picks for Value
Segment Seven: Chef & Restaurateur Geraldine Gilliland, Lula Cocina Mexicana, Finn McCool’s Irish Pub, Chiquita’s Friends Animal Rescue

Please don’t miss us at our special time this Saturday of 4 to 6:00 p.m. following Fighting Irish Football. We’re expecting you…

Now a provocative preview of this Saturday’s incredibly appetizing 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…

Chef Dean Thomas is the well-traveled and personable Innkeeper (along with his wife, Nicole) of the Inn at Europa Village located on a hill adjacent to Temecula’s Europa Village Winery. The long-in-the-works Groundbreaking for Europa Village’s Spanish winery, restaurant and casitas (Bolero) took place earlier in the month. Chef Dean will provide all the scrumptious details of what the future holds.

The Fields LA, a stylized urban culinary destination featuring award-winning chefs and restaurants, is located adjacent to LAFC’s Banc of California Stadium in Exposition Park next to the L.A. Memorial Coliseum. A three-floor space, the dining complex houses separate concepts to provide distinct dining experiences. The Fields LA (ground level) consists of nine different food vendors serving a variety of regional American and international cuisines along with an outdoor patio for craft beer and cocktails. The Fields LA’s Executive Chef, Michael Teich, and Connie Cossio of Coni’ Seafood (L.A.’s First Family of Mexican Seafood) are our guests.

Award-winning author Dorie Greenspan is the recipient of five prestigious James Beard Foundation Awards for her writing. Her newest title (her baker’s dozen effort) is Everyday Dorie – The Way I Cook.

We’re in the home kitchen with Dorie.

Chef / Proprietor Ross Pangilinan (Mix Mix Kitchen Bar) launched Terrace by Mix Mix in South Coast Plaza in late September. Located on Level 3 of the Crate and Barrel/Macy’s Home Store Wing, TERRACE by Mix Mix concentrates on well-priced, market-driven small plates. The cuisine showcases Pangilinan’s eclectic style, which is influenced by French, Italian, and modern Filipino flavors, as well as his refined technique. Chef Ross pops out of the kitchen for a chat.

It’s the best in premium wines priced at a value for your Holiday Table and gifting with our resident wine authority Kyle Meyer of Santa Ana’s Wine Exchange. This is Part 2 of his special Holiday report.

Geraldine Gilliland is a well-known and long-time restaurateur in Santa Monica. Her proprieties on Main Street are Lula Cocina Mexicana and Finn McCool’s Irish Pub. She is also a long-time resident of Malibu and dedicated to animal rescue with Chiquita’s Friends. The tragic Woolsey fire necessitated her hurried evacuation from Malibu with 26 of her rescue dogs. Gerri will bring us up-to-date on a very difficult week and how we can help.

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

Dean ThomasChef Dean Thomas is the well-traveled and personable Innkeeper (along with his wife, Nicole) of the Inn at Europa Village located on a hill adjacent to Temecula’s Europa Village Winery. He has even cooked Spanish paella with Celebrity Chef Jose Andres at a charity benefit.

The long-in-the-works Groundbreaking for Europa Village’s Spanish winery, restaurant and casitas (Bolero) took place earlier in the month. Chef Dean artfully prepared an abundant table of Spanish cheeses and proper accompaniments as well as two giant pans (from Spain) of paella for the hungry VIPs.

Chef Dean will provide all the scrumptious details of what the future holds.

Michael TeichThe Fields LA, a stylized urban culinary destination featuring award-winning chefs and restaurants, is located adjacent to LAFC’s Banc of California Stadium in Exposition Park adjacent to the L.A. Memorial Coliseum. A three-floor space, the dining complex houses separate concepts to provide distinct dining experiences.

The Fields LA (ground level) consists of nine different food vendors serving a variety of regional American and international cuisines along with an outdoor patio for craft beer and cocktails. On The Fields LA menu are C.J Boyd’s Fried Chicken (Tim Hollingsworth,) Akko Port (Middle Eastern,) Ms. Chi (Chinese from Shirley Chung,) Barbara Jean (Soul Food,) Coni’ Seafood (Nayarit-style), Burritos La Palma, Al Pastor (Street Style Tacos,) Piccolio Antico Pizzeria Focacceria (Chad Colby) and Sweet & Savory.

The Fields LA’s Executive Chef, Michael Teich, and Connie Cossio of Coni’ Seafood (L.A.’s First Family of Mexican Seafood) are our guests.

Dorie Greenspan and her cookbook Dories CookiesAward-winning author Dorie Greenspan is the recipient of five prestigious James Beard Foundation Awards for her writing. Her newest title (her baker’s dozen effort) is Everyday Dorie – The Way I Cook.

In her latest cookbook Dorie’s legion of loyal fans can find the irresistible food she turns to for weekday and weekend meals. These are the meals she makes for friends in Paris, where she has lived for part of the year for more than twenty years, and the ones she prepares in her small New York City kitchen and her rural Connecticut home.

“The recipes, most of which are simple, none of which needs skills beyond basic, turn out food that’s comforting, satisfying and inviting,” she says.

“Whenever I’m cooking, I like to sneak in a little surprise. I love it when there’s something unexpected in a dish, especially when it’s in one we know well.”—From the Introduction

“Greenspan prides herself on being a practical cook. She prefers to use common ingredients found in supermarkets, farmers’ markets, and her pantry and fridge. Often her fresh touches come from the way she appropriates what she has on hand to create a new dish, like Pasta with Cabbage, Winter Squash, and Walnuts, which gets a pert burst from dried cranberries and a splash of cider vinegar.”

We’re in the home kitchen with Dorie.

Ross PangilinanChef / Proprietor Ross Pangilinan (Mix Mix Kitchen Bar) launched Terrace by Mix Mix in South Coast Plaza in late September. Located on level 3 of the Crate and Barrel / Macy’s Home Store Wing, TERRACE by Mix Mix concentrates on well-priced, market-driven small plates.

The cuisine showcases Pangilinan’s eclectic style, which is influenced by French, Italian, and modern Filipino flavors, as well as his refined technique. An approachable wine list offers varietals by the glass and bottle as well as rotating craft beers.

True to its name, the restaurant features full-service evening dining (and Weekend Brunch) in a beautifully designed covered terrace off the west end of Bridge of Gardens. A small wine bar, additional seating, an open kitchen and a counter offering a weekday lunch quick-service menu is inside.

Pangilinan opened his first restaurant, Mix Mix Kitchen Bar, in downtown Santa Ana in 2016. The name “Mix Mix” is inspired by the English translation of the Filipino dessert Halo-Halo and is also a play on Pangilinan’s culinary style and Filipino-American identity. The restaurant has been an unqualified success since opening, garnering accolades as best new restaurant from Orange Coast Magazine and earning the chef critical praise.

Pangilinan’s culinary journey began upon graduating from Le Cordon Bleu in Pasadena. He traveled to France to work in the Michelin-starred Les Trois Marches in Versailles. Back in the U.S., he was hired as sous chef to open the critically acclaimed, fine dining Sinatra restaurant at Wynn Las Vegas. Returning to Southern California, Pangilinan worked as sous chef at the Patina flagship and became a protégé of founder chef Joachim Splichal. The Patina Group recognized his talent and named him executive chef at Leatherby’s Cafe Rouge, which is part of South Coast Plaza’s fine dining collection.

Chef Ross pops out of the kitchen for a chat.

Kyle Meyer of Wine ExchangeIt’s the best in premium wines priced at a value for your Holiday Table and gifting with our resident wine authority Kyle Meyer of Santa Ana’s Wine Exchange. This is Part 2 of his special Holiday 2018 report.

There is more depth to Italian Lambrusco than you probably are aware of.

 

Geraldine GillilandGeraldine Gilliland is a well-known and long-time restaurateur and philanthropist in Santa Monica. Her proprieties on Main Street are Lula Cocina Mexicana and Finn McCool’s Irish Pub.

She is also a long-time resident of Malibu and dedicated to animal rescue with Chiquita’s Friends. All of the proceeds from the Lula Cocina Cookbook benefit Chiquita’s Friends. The tragic Woolsey fire necessitated her hurried evacuation from Malibu with 26 of her rescue dogs.

Gerri will bring us up-to-date on a very difficult week and how we can help.

Podcasts

Segment One: Show Preview with Co-Host Andy Harris
Segment Two: Chef / Innkeeper Dean Thomas, Inn at Europa Village, Europa Village Winery, Temecula
Segment Three: The Fields LA
Segment Four: Cookbook Author Extraordinaire Dorie Greenspan, Everyday Dorie – The Way I Cook
Segment Five: Chef / Proprietor Ross Pangilinan, TERRACE by Mix Mix (South Coast Plaza) and Mix Mix Kitchen Bar
Segment Six: Kyle Meyer, Proprietor, Wine Exchange, Part 2 – Best Holiday Wine Picks for Value
Segment Seven: Chef & Restaurateur Geraldine Gilliland, Lula Cocina Mexicana, Finn McCool’s Irish Pub, Chiquita’s Friends Animal Rescue