Show 554, December 2, 2023: The Winery Restaurant & Wine Bar, Tustin, Newport Beach and La Jolla with Founder JC Clow

JC Clow of the Winery Restaurant and Wine Bar

The original Winery Restaurant & Wine Bar is located in The District in Tustin. “The interior promises a hip, lively & sophisticated atmosphere, with dark woods, leather and velvet bar stools. The state-of-the-art 7,500 bottle cellar is one of the largest in Orange County. The Winery Restaurant & Bar is open daily for lunch and dinner and features a wine tasting bar with a full bar menu and cigar patio.” There are elegant sister Winery Restaurant locations on The Bay in Newport Beach and in La Jolla. All locations are perfect for special Holiday parties. Each restaurant hosts Christmas Eve and New Year’s Eve dinners with special menus from Executive Chef and Partner, Yvon Goetz.

Their popular Gift Card promotion is available through the end of the year. If a guest purchases $300 in Gift Cards they are rewarded with an extra $50 Gift Card. For a $500 Gift Card purchase the reward is a cool $100 Gift Card.

The Newport Beach Christmas Boat Parade and Ring of Lights will be held Wednesday, December 13 through Sunday, December 17. This is one of the region’s oldest holiday traditions, having started more than a century ago — and there’s no better viewing location than The Winery Restaurant in Newport Beach! Enjoy their limited ala carte menu with front-row seats at the turning point for the boat parade. Boat Parade viewing is expected at approximately 8:30 / 8:45 p.m. nightly. Guests interested in boat parade viewing may make reservations as early as 6:45 p.m. and tables will be offered at a set table price for the entire evening (specific pricing and table location will vary).”

Founder and Managing Partner JC Clow is our guest spreading the Holiday Cheer.

Show 539, August 19, 2023: Partner & Executive Chef Yvon Goetz, The Winery Restaurant – Hatch Chile Roasting and Toasting Afternoon

Yvon Goetz of the Winery Restaurant and Bar

“It’s no secret why everyone is obsessed with Hatch Peppers. Named after the original growing area in Hatch, New Mexico, authentic Hatch Peppers are truly a Southwestern favorite. No other pepper is prized more than this variety which grows in the Hatch Valley, just north of Las Cruces. The valley, which stretches along the Rio Grande’s southern-most bend before crossing into Texas and Mexico, is covered with row after row of these green leafy pepper plants for most of the summer. Chefs say that the intense sunlight and cool nights in this valley result in a uniquely flavored pepper that’s unrivaled by any other.”

Celebrate a fun Hatch Pepper event in Tustin where the original Winery Restaurant and Wine Bar is presenting their annual Hatch Chile Roasting and Toasting Event orchestrated by their founding Partner and Executive Chef Yvon Goetz. It’s a relaxing and leisurely afternoon of sipping cold beer and Tequila while enjoying Hatch Chile Hors d’oeuvres (think Hatch Chile & Duck Confit Banh Mi with Green Keitt Mango) with fellow discriminating foodies and chile heads. The festivities take place on The Winery’s spacious Vineyard Patio in Tustin on August 26th from 1:30 p.m., until 4:00 p.m.

Chef Yvon joins us with a basket of freshly roasted Hatch Chiles at the ready.

Show 495, October 15, 2022: Show Preview with Executive Producer & Co-Host Andy Harris

Anne Marie Panoringan is Voice of OC’s well-informed food columnist. She reports industry news, current events and trends. The column publishes every other Friday. Anne Marie joins us in-studio to talk about her recent evening at the relocated and reopened fine-dining Cyrus in Geyserville in the Alexander Valley of Sonoma County. Before the restaurant went on an unexpected hiatus 10-years ago Owner / Chef Douglas Keane’s highly regarded restaurant earned Two Michelin Stars. Business Partner and maire d’ Nick Peyton is also part of the revived establishment. It’s actually located in a vineyard. Anne Marie then continues with us in-studio talking about her current column highlighting the whirlwind culinary activities of Chefs Ross Pangilinan and Nick Weber at both South Coast Plaza and the nearby newly opened Orange County Museum of Art (OCMA.)

“Nestled in an oak tree-studded 40-acre vineyard located in the heart of Santa Barbara County, Roblar Winery and Vineyards reflects the spirit of Santa Ynez Wineries — rustic, authentic, and bold. Their philosophy is to showcase the variety and beauty that only Santa Ynez vineyards have to offer. With their diverse lineup of delicious wines, Roblar’s truly farm-to-table paired delights, a locally sourced food menu, and the fantastic estate-driven experiences, there’s truly no other Santa Ynez winery quite like Roblar.” Executive Chef Peter Cham is our guest.

It’s time to again share more of the very best in fruits and vegetables with our resident produce authority, Robert Schueller of Melissa’s World Variety Produce. We also know him as the “Prince of Produce.”

Halloween is almost upon us so it’s the season of Freaky Fruit®. “October is Freaky Fruit® month, highlighting the most exotic and intriguing of Mother Nature’s sweet bounty. A bit creepy to look at, but surprisingly delectable to eat, Freaky Fruit® is a must for the entire month leading up to a frightening finale on Halloween.” Specialty potatoes are a signature of Melissa’s. They can be baked, broiled, fried, mashed and made into hearty soups and flavorful salads. Melissa’s pioneered the grown in Idaho, Dutch Yellow Potatoes. Robert fills us in on all things potatoes.

The Winery Restaurant & Wine Bar located in The District in Tustin is celebrating its 15th Anniversary this month. Founding Partner JC Clow joins us to celebrate this achievement with Champagne flute in hand. There are now also thriving sister Winery Restaurants on the water in Newport Beach and in La Jolla. “The Winery Restaurant & Wine Bar is focused on successfully pairing contemporary California regional cuisine, with a hip, vibrant, sophisticated setting, to create a cutting-edge dining experience.”

Our own Chef Andrew Gruel the Founder of Big Parm (New Jersey-style pizza), Two Birds and the soon to launch, full-service Calico Fish House (in Huntington Beach) provides another timely and informative “Ask the Chef” segment where Chef Andrew responds to listeners thoughtful inquiries. Last week Chef Andrew got into a well-received discussion of butter. Saturday he’ll finish the conversation talking about the place for salted butter. From there Chef Andrew will talk about how margarine fits (or doesn’t fit) into the commercial or home kitchen.

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

October 15: Anne Marie Panoringan, Roblar Winery and Vineyards, Melissa’s Freaky Fruits, The Winery Restaurant & Wine Bar

Podcasts

Segment One: Show Preview with Executive Producer & Co-Host Andy Harris
Segment Two: Anne Marie Panoringan, Voice of OC’s Food Columnist – Dining at Cyrus
Segment Three: Anne Marie Panoringan, Voice of OC’s Food Columnist – OC Restaurant News
Segment Four: Peter Cham, Executive Chef, Roblar Winery & Vineyards, Gleason Family Vineyards, Santa Ynez Part One
Segment Five: Peter Cham, Executive Chef, Roblar Winery & Vineyards, Gleason Family Vineyards, Santa Ynez Part Two
Segment Six: Robert Schueller, Melissa’s World Variety Produce’s “Prince of Produce” – Fruits and Everything Potatoes
Segment Seven: JC Clow, Founding Partner, The Winery Restaurant and Wine Bar, Tustin
Segment Eight: Chef Andrew Gruel, Co-Host, with “Ask the Chef”

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

Anne Marie Panoringan is Voice of OC’s well-informed food columnist. She reports industry news, current events and trends. The column publishes every other Friday. Anne Marie joins us in-studio to talk about her recent evening at the relocated and reopened fine-dining Cyrus in Geyserville in the Alexander Valley of Sonoma County. Before the restaurant went on an unexpected hiatus 10-years ago Owner / Chef Douglas Keane’s highly regarded restaurant earned Two Michelin Stars. Business Partner and maire d’ Nick Peyton is also part of the revived establishment. It’s actually located in a vineyard. Anne Marie then continues with us in-studio talking about her current column highlighting the whirlwind culinary activities of Chefs Ross Pangilinan and Nick Weber at both South Coast Plaza and the nearby newly opened Orange County Museum of Art (OCMA.)

“Nestled in an oak tree-studded 40-acre vineyard located in the heart of Santa Barbara County, Roblar Winery and Vineyards reflects the spirit of Santa Ynez Wineries — rustic, authentic, and bold. Their philosophy is to showcase the variety and beauty that only Santa Ynez vineyards have to offer. With their diverse lineup of delicious wines, Roblar’s truly farm-to-table paired delights, a locally sourced food menu, and the fantastic estate-driven experiences, there’s truly no other Santa Ynez winery quite like Roblar.” Executive Chef Peter Cham is our guest.

It’s time to again share more of the very best in fruits and vegetables with our resident produce authority, Robert Schueller of Melissa’s World Variety Produce. We also know him as the “Prince of Produce.”

Halloween is almost upon us so it’s the season of Freaky Fruit®. “October is Freaky Fruit® month, highlighting the most exotic and intriguing of Mother Nature’s sweet bounty. A bit creepy to look at, but surprisingly delectable to eat, Freaky Fruit® is a must for the entire month leading up to a frightening finale on Halloween.” Specialty potatoes are a signature of Melissa’s. They can be baked, broiled, fried, mashed and made into hearty soups and flavorful salads. Melissa’s pioneered the grown in Idaho, Dutch Yellow Potatoes. Robert fills us in on all things potatoes.

The Winery Restaurant & Wine Bar located in The District in Tustin is celebrating its 15th Anniversary this month. Founding Partner JC Clow joins us to celebrate this achievement with Champagne flute in hand. There are now also thriving sister Winery Restaurants on the water in Newport Beach and in La Jolla. “The Winery Restaurant & Wine Bar is focused on successfully pairing contemporary California regional cuisine, with a hip, vibrant, sophisticated setting, to create a cutting-edge dining experience.”

Our own Chef Andrew Gruel the Founder of Big Parm (New Jersey-style pizza), Two Birds and the soon to launch, full-service Calico Fish House (in Huntington Beach) provides another timely and informative “Ask the Chef” segment where Chef Andrew responds to listeners thoughtful inquiries. Last week Chef Andrew got into a well-received discussion of butter. Saturday he’ll finish the conversation talking about the place for salted butter. From there Chef Andrew will talk about how margarine fits into the home kitchen and beyond.

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

Food Journalist Anne Marie Panoringan

Anne Marie Panoringan is Voice of OC’s well-informed food columnist. She reports industry news, current events and trends. The column publishes every other Friday. 

Anne Marie joins us in-studio to talk about her recent evening at the relocated, reopened and very exclusive fine-dining Cyrus in Geyserville in the Alexander Valley of Sonoma County. Before the restaurant went on an unexpected hiatus 10-years ago Owner / Chef Douglas Keane’s highly regarded restaurant earned Two Michelin Stars. Business Partner and maire d’ Nick Peyton is also part of the revived establishment. It’s actually located in a vineyard.

Anne Marie continues with us in-studio to talk about her current column highlighting the culinary activities of Chefs Ross Pangilinan and Nick Weber at both South Coast Plaza and the nearby newly opened Orange County Museum of Art.

Anne Marie also previews a few soon-to-open (or newly opened) restaurants in Huntington Beach and has a look at The Culinary Lab which is a subject of her upcoming Oct. 21st column.

Peter Cham of Roblar Winery and Vineyards

“Nestled in an oak tree-studded 40-acre vineyard located in the heart of Santa Barbara County, Roblar Winery and Vineyards reflects the spirit of Santa Ynez Wineries — rustic, authentic, and bold. Their philosophy is to showcase the variety and beauty that only Santa Ynez vineyards have to offer. With their diverse lineup of delicious wines, Roblar’s truly farm-to-table paired delights, a locally sourced food menu, and the uplifting estate-driven experiences, there’s truly no other Santa Ynez winery quite like Roblar.”

Some of the produce used on Chef Peter Cham’s weekly changing menu is sourced (and harvested daily) from the adjacent Roblar Farm. Also all the fresh eggs used at Roblar Kitchen come from the Farm. The Farm Bites Menu changes weekly. Thursday night Suppers at Roblar feature classic favorite dishes from Roblar’s menu along with some hearty supper dishes. Pizzas from the wood-fired oven are available on Weekends.

Chef Peter Cham takes a break from his busy kitchen to join us. He also serves as the Executive Chef for the other area Gleason Family Vineyard properties which include Refugio Ranch Vineyards and Buttonwood Winery and Vineyard.

Robert Schueller of Melissa's World Variety Produce in the AM830 KLAA Studio

It’s time to again share more of the very best in fruits and vegetables with our resident produce authority, Robert Schueller of Melissa’s World Variety Produce. We also know him as the “Prince of Produce.”

Halloween is almost upon us so it’s the season of Freaky Fruit®. “October is Freaky Fruit® month, highlighting the most exotic and intriguing of Mother Nature’s sweet bounty. A bit creepy to look at, but surprisingly delectable to eat, Freaky Fruit® is a must for the entire month leading up to a frightening finale on Halloween.”

“Eaten out-of-hand, or added to desserts, baked goods, and other recipes, pomegranates, passion fruit, cherimoya, blood oranges, Buddha’s hand, dragon fruit, finger limes, cactus pears, kiwano melon, and rambutan have the wow-factor to make any dish truly spooktacular.”

Specialty potatoes are a signature of Melissa’s. They can be baked, broiled, fried, mashed and made into hearty soups and flavorful salads. Melissa’s pioneered the grown in Idaho, Dutch Yellow Potatoes. Robert fills us in on all things potatoes.

JC Clow of the Winery Restaurant and Wine Bar

The Winery Restaurant & Wine Bar located in The District in Tustin is celebrating its 15th Anniversary this month. Founding Partner JC Clow joins us with Champagne flute in hand to celebrate this achievement. There are now also thriving sister Winery Restaurants on the water in Newport Beach and in La Jolla.

The Winery Restaurant & Wine Bar is focused on successfully pairing contemporary California regional cuisine, with a hip, vibrant, sophisticated setting, to create a cutting-edge dining experience. When Partners JC Clow, William Lewis and Chef Yvon Goetz set out 15 years ago to deliver a culinary experience straight from wine county, little did they know that they would also earn the title along the way of “Restaurateurs of the Year” for their achievements and have their restaurants in Newport Beach and Tustin earn the title of “Restaurant of the Year” multiple times!”

Chef Andrew Gruel of Big Parm and the Calico Fish House

Our own Chef Andrew Gruel the Founder of Big Parm (New Jersey-style pizza), Two Birds and the soon to launch, full-service Calico Fish House (in Huntington Beach) provides another timely and informative Ask the Chef segment where Chef Andrew responds to listeners thoughtful inquiries.

Last week Chef Andrew got into a well-received, informative discussion of butter. Saturday he’ll finish the conversation talking about the place for salted butter. From there Chef Andrew will speak about how margarine fits into the home kitchen and beyond.

Podcasts

Segment One: Show Preview with Executive Producer & Co-Host Andy Harris
Segment Two: Anne Marie Panoringan, Voice of OC’s Food Columnist – Dining at Cyrus
Segment Three: Anne Marie Panoringan, Voice of OC’s Food Columnist – OC Restaurant News
Segment Four: Peter Cham, Executive Chef, Roblar Winery & Vineyards, Gleason Family Vineyards, Santa Ynez Part One
Segment Five: Peter Cham, Executive Chef, Roblar Winery & Vineyards, Gleason Family Vineyards, Santa Ynez Part Two
Segment Six: Robert Schueller, Melissa’s World Variety Produce’s “Prince of Produce” – Fruits and Everything Potatoes
Segment Seven: JC Clow, Founding Partner, The Winery Restaurant and Wine Bar, Tustin
Segment Eight: Chef Andrew Gruel, Co-Host, with “Ask the Chef”

Show 456, December 18, 2021: Chef John Park and Restaurateur Ed Lee, Tableau Kitchen and Bar at South Coast Plaza Part Two

John Park of Toast Kitchen and Bakery

“From the accomplished culinary minds of Chef John Park and Restaurateur Ed Lee of foodie favorite Toast Kitchen + Bakery in Costa Mesa comes Tableau Kitchen and Bar at South Coast Plaza. At Tableau, Chef Park elevates New American cuisine showcasing the inventive global influences and unexpected twists on classic dishes for which he is known. Tableau’s seafood-forward menu takes full advantage of the restaurant’s coastal location and features the freshest produce from local farms.”

“Breakfast, lunch and dinner menus offer something for every palate, from sweet to savory, salads to sandwiches, scallops to steak. A full bar with craft cocktails, draft beers and a curated wine list and Chef Park’s famous pastries complement the exciting menu selections. At Tableau Kitchen and Bar, every meal makes a difference, with a percentage of proceeds donated to local charities.”

Ed announced that a new Toast Kitchen + Bakery will open in Tustin (Tustin Legacy) in the new year.

Chef John and Ed take a further break from their busy soft opening to continue with us.

Show 437, August 7, 2021: Show Preview with Executive Producer & Co-Host Andy Harris

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

Birkholm’s Bakery & Café in Solvang was founded by Carl “Cookie” Sr. and Charlotte Birkholm in 1951.  2021 celebrates the 70th Anniversary of this local institution. The Birkholms have been baking as a family and the recipes and techniques passed from generation to generation.  In 1980, Carl Jr. and Elizabeth Birkholm stepped in to carry on the tradition of baking in Solvang.  Carl continues to use the original Danish recipes that “Cookie” brought over from Denmark. In 2012, son Carl “Thomas” returned to Birkholm’s and the Santa Ynez Valley with the desire to learn and continue the business like his Grandfather “FarFar” and Father had done before him.  Thomas is the 3rd generation of Birkholm bakers in Solvang and with the Family he is carrying forward the proud Family tradition. 3rd generation baker Thomas Birkholm joins us rolling pin in hand.

The well-traveled Hany Ali is the executive chef of Europa Village Wineries and Resort in the heart of the Temecula Valley wine country. His current primary area of responsibility (as the Resort expands with Italian and French winery estates in development) is overseeing the cuisine at Bolero Restaurante & Cantina at Bolero at Europa Village as well as all the on-site catering and special events. Bolero Restaurante serves Breakfast, Lunch and Dinner daily as well as Sunday Brunch. “Bolero Restaurante takes the guest on a culinary journey throughout the country of Spain—from the humble farm-to-table cuisines of Asturia, to the majesty of modern interpretations coming from San Sebastian or Barcelona. The menus celebrate the centuries-old tradition of dining and drinking together in Tapas style. Whether it is seafood, steak, roasted vegetables, olives, or the finest cheeses and charcuteries in Europe, the meal is shared by all.” We’ll meet Chef Hany Ali.

“As a celebration of the short Hatch Chile season, The Winery Restaurant & Wine Bar is hosting an afternoon of ‘Roasting & Toasting’ on Saturday, August 14 from 2 p.m. to 5 p.m. at its original Tustin locationExecutive Chef Yvon Goetz and Chef de Cuisine James Chavez will be live roasting Melissa’s Hatch Chile Peppers and serving them up in a variety of unique dishes. Event attendees will be able to enjoy the Hatch Chile-focused dishes, along with beer, tequila and live music on The Winery’s recently expanded patio, situated in the heart of The District in Tustin.” Chef Yvon is our guest with Hatch Peppers in hand.

Robert Schueller of Melissa’s (our resident Prince of Produce) presented two talks on the Culinary Stage in the OC Pavilion on Opening Day at the 2021 OC Fair. On the menu were California Specialty Fruit Crops and California Specialty Vegetable Crops. When Robert was with us last month we ran out of time before he could highlight California Vegetable Specialty Crops. We’ll pick up the conversation with that. Think rhubarb, heirloom tomatoes, artichokes, and Melissa’s Steamed Line of ready to enjoy beets, chickpeas and lentils. Also, it’s now the short, but always anticipated, fresh Hatch Chile Pepper season. Robert will talk about convenient area chile roastings and the publication of Melissa’s all-new Hatch Pepper Cookbook with over 100 inspiring (and home-kitchen tested) recipes.

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 continued survival of restaurants during the initial, highly fluid stages of the hoped-for recovery. Genuine concerns remain… “Regenerative agriculture” is very much in the news these days. The practice can actually help reduce the carbon footprint and replenish depleted soil as a growing medium which is a big positive. What’s it all about? We’ll “Ask the Chef.”

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

Show 437, August 7, 2021: Yvon Goetz, Executive Chef & Partner, The Winery Restaurant & Wine Bar

Yvon Goetz of the Winery Restaurant and Bar

“As a celebration of Hatch Chile season, The Winery Restaurant & Wine Bar is hosting an afternoon of ‘Roasting & Toasting’ on Saturday, August 14 from 2 p.m. to 5 p.m. at its original Tustin location. Executive Chef Yvon Goetz and Chef de Cuisine James Chavez will be live roasting Melissa’s Hatch Chile Peppers and serving them up in a variety of unique dishes. Event attendees will be able to enjoy the hatch chile-focused dishes, along with beer, tequila and live music on The Winery’s recently expanded patio, situated in the heart of The District in Tustin.”

“I always look forward to hatch peppers being in season – they deliver a great balance of flavor and heat, and get my creative juices flowing,” commented Goetz, who revealed that each event guest will go home with fresh Hatch Peppers from Melissa’s, as well as their all-new Hatch Pepper Cookbook to help guide them in creating dishes at home. “One of the highlights of this event is live roasting the hatch peppers – this method adds a smoky flavor to the chile as the sugars in the pepper caramelize. Delicious.”

“Space for this event is limited and tickets are $55+ per guest. Ticket price includes Hatch Chile featured dishes, select beer and tequila, a copy of Melissa’s Hatch Pepper Cookbook, and a Melissa’s tote filled with fresh hatch peppers. All tickets must be purchased in advance by calling The Winery Restaurant in Tustin at 714-258-7600.”

“The Winery Restaurant & Wine Bar pairs contemporary California regional cuisine, with a hip, vibrant, sophisticated setting, to create an elevated dining experience. Located at The District in Tustin, overlooking the Marina in Newport Beach, and at Westfield UTC in La Jolla, The Winery culinary team is led by Executive Chef & Partner Yvon Goetz.”

Chef Yvon is our guest with Hatch Peppers in hand.

August 7: Birkholm’s Bakery & Café, Bolero Restaurante & Cantina, The Winery Restaurant & Wine Bar, Melissa’s Hatch Chiles

Podcasts

Segment One: Show Preview with Executive Producer & Co-Host Andy Harris
Segment Two: Thomas Birkholm, Baker, Birkholm’s Bakery & Cafe, Solvang Part One
Segment Three: Thomas Birkholm, Baker, Birkholm’s Bakery & Cafe, Solvang Part Two
Segment Four: Hany Ali, Executive Chef, Europa Village Wineries and Resort Part One
Segment Five: Hany Ali, Executive Chef, Europa Village Wineries and Resort Part Two
Segment Six: Yvon Goetz, Executive Chef & Partner, The Winery Restaurant & Wine Bar
Segment Seven: Robert Schueller of Melissa’s / World Variety Produce – “Prince of Produce”
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.

Birkholm’s Bakery & Café in Solvang was founded by Carl “Cookie” Sr. and Charlotte Birkholm in 1951. 2021 celebrates the 70th Anniversary of this local institution. The Birkholms have been baking as a family and passed from generation to generation. In 1980, Carl Jr. and Elizabeth Birkholm stepped in to carry on the tradition of baking in Solvang. Carl continues to use the original Danish recipes that “Cookie” brought over from Denmark. In 2012, son Carl “Thomas” returned to Birkholm’s and the Santa Ynez Valley with the desire to learn and continue the business like his Grandfather “FarFar” and Father had done before him. Thomas is the 3rd generation of Birkholm bakers in Solvang and with the Family he is carrying forward the proud Family tradition. 3rd generation baker Thomas Birkholm joins us rolling pin in hand.

The well-traveled Hany Ali is the executive chef of Europa Village Wineries and Resort in the heart of the Temecula Valley wine country. His current primary area of responsibility (as the Resort expands with Italian and French winery estates in development) is overseeing the cuisine at Bolero Restaurante & Cantina at Bolero at Europa Village as well as all the on-site catering and special events. Bolero Restaurante serves Breakfast, Lunch and Dinner daily as well as Sunday Brunch. “Bolero Restaurante takes the guest on a culinary journey throughout the country of Spain—from the humble farm-to-table cuisines of Asturia, to the majesty of modern interpretations coming from San Sebastian or Barcelona. The menus celebrate the centuries-old tradition of dining and drinking together in Tapas style. Whether it is seafood, steak, roasted vegetables, olives, or the finest cheeses and charcuteries in Europe, the meal is shared by all.” We’ll meet Chef Hany Ali.

“As a celebration of the short Hatch Chile season, The Winery Restaurant & Wine Bar is hosting an afternoon of ‘Roasting & Toasting’ on Saturday, August 14 from 2 p.m. to 5 p.m. at its original Tustin location. Executive Chef Yvon Goetz and Chef de Cuisine James Chavez will be live roasting Melissa’s Hatch Chile Peppers and serving them up in a variety of unique dishes. Event attendees will be able to enjoy the hatch chile-focused dishes, along with beer, tequila and live music on The Winery’s recently expanded patio, situated in the heart of The District in Tustin.” Chef Yvon is our guest with Hatch Peppers in hand.

Robert Schueller of Melissa’s (our resident prince of Produce) presented two talks on the Culinary Stage in the OC Pavilion on Opening Day at the 2021 OC Fair. On the menu were California Specialty Fruit Crops and California Specialty Vegetable Crops. When Robert was with us last month we ran out of time before he could highlight California Vegetable Specialty Crops. We’ll pick up the conversation with that. Think heirloom tomatoes, purple Brussels sprouts, and variety cucumbers. Also it’s now the short, but always anticipated, fresh Hatch Chile Pepper season. Robert will talk about convenient area chile roastings and the publication of Melissa’s all-new Hatch Pepper Cookbook with over 100 inspiring (and home-kitchen tested) recipes.

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 continued survival of restaurants during the initial, highly fluid stages of the hoped-for recovery. Genuine concerns remain… “Regenerative agriculture” is very much in the news these days. The practice can actually help reduced the carbon footprint and replenish depleted soil as a growing medium which is a big positive. What’s it all about? We’ll “Ask the Chef.”

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

Thomas Birkholm of Birkholm's Bakery and Cafe

Birkholm’s Bakery & Café in Solvang was founded by Carl “Cookie” Sr. and Charlotte Birkholm in 1951. 2021 celebrates the 70th Anniversary of this local institution. The Birkholms have been baking as a family and passed from generation to generation. In 1980, Carl Jr. and Elizabeth Birkholm stepped in to carry on the tradition of baking in Solvang. Carl continues to use the original Danish recipes that “Cookie” brought over from Denmark.

In 2012, son Carl “Thomas” returned to Birkholm’s and the Santa Ynez Valley with the desire to learn and continue the business like his Grandfather “FarFar” and Father had done before him. Thomas is the 3rd generation of Birkholm bakers in Solvang and with the Family he is carrying forward the proud baking tradition.

All of Birkholm’s baked goods are made from-scratch using the original recipes. They are known for their Danish Butter Cookie Tubs containing nine varieties of cookies. On average they sell some 600 tubs per week.

Birkholm’s Bakery & Cafe on Alisal Road remains family-owned and operated in picturesque Solvang promising to provide the personal touch “old-school.” “Committed to helping our customers achieve their sweet dreams with only the best to eat.”

3rd generation baker Thomas Birkholm joins us rolling pin in hand.

Hany Ali of Europa Village

The well-traveled Hany Ali is the executive chef of Europa Village Wineries and Resort in the heart of the Temecula Valley wine country. His current primary area of responsibility is overseeing the cuisine at Bolero Restaurante & Cantina at Bolero at Europa Village as well as all the on-site catering and special events. Bolero Restaurante serves Breakfast, Lunch and Dinner daily as well as Sunday Brunch.

“Bolero Restaurante takes the guest on a culinary journey throughout the country of Spain—from the humble farm-to-table cuisines of Asturia, to the majesty of modern interpretations coming from San Sebastian or Barcelona. The menus celebrate the centuries-old tradition of dining and drinking together in Tapas style. Whether it is seafood, steak, roasted vegetables, olives, or the finest cheeses and charcuteries in Europe, the meal is shared by all.”

“Born and raised in Egypt, Chef Hany Ali had a passion for the culinary arts at an early age. While Chef Hany was born in Cairo, Egypt, he was raised in a coastal resort city named Hurghada. Hurghada, is best known for its beautiful white sand beaches, fresh seafood, and one of the most popular vacation spots with Europeans. It was an inspiration to a young Hany.”

“After graduation from the International Culinary Institute in Egypt, Chef Hany decided to travel through Europe and Asia exposing his palate to as many different types of cuisines as possible. This allowed him to broaden his talents as a chef and gave him the experience and knowledge needed to begin his career.”

“After over 13 years in the most highly regarded hotels and restaurants in the U.S. Hany found a home in the Temecula Valley Wine Country as the Executive Chef leading the culinary team at Ponte Winery. With a love for the valley, a deep appreciation for each ingredient, and a thirst for unique and thoughtful wine, he hoped his passion was palpable in every plate, sip and bite.”

“With all his many accomplishments, experiences, and rave reviews, Europa Village Wineries and Resort are pleased to have Chef Hany Ali as their Executive Chef and being part of a “food culture that respects local produce, farmers and ranchers.” He showcases that back-to-the-land reverence with farm-fresh valley produce — with some vegetables and herbs harvested just moments beforehand in the kitchen garden out back. But while the sourcing may be local, Chef Hany’s influences are global, resulting in flavorful, inventive border-crossing cuisine. He provides guests with the exceptional service, dedication, and immense love and passion for food that they have come to expect from Europa Village.”

We entice Chef Hany away from his busy kitchens for a chat.

Yvon Goetz of the Winery Restaurant and Bar

“As a celebration of Hatch Chile season, The Winery Restaurant & Wine Bar is hosting an afternoon of ‘Roasting & Toasting’ on Saturday, August 14 from 2 p.m. to 5 p.m. at its original Tustin location. Executive Chef Yvon Goetz and Chef de Cuisine James Chavez will be live roasting Melissa’s Hatch Chile Peppers and serving them up in a variety of unique dishes. Event attendees will be able to enjoy the hatch chile-focused dishes, along with beer, tequila and live music on The Winery’s recently expanded patio, situated in the heart of The District in Tustin.”

“I always look forward to hatch peppers being in season – they deliver a great balance of flavor and heat, and get my creative juices flowing,” commented Goetz, who revealed that each event guest will go home with fresh Hatch Peppers from Melissa’s, as well as their all-new Hatch Pepper Cookbook to help guide them in creating dishes at home. “One of the highlights of this event is live roasting the hatch peppers – this method adds a smoky flavor to the chile as the sugars in the pepper caramelize. Delicious.”

“Space for this event is limited and tickets are $55+ per guest. Ticket price includes Hatch Chile featured dishes, select beer and tequila, a copy of Melissa’s Hatch Pepper Cookbook, and a Melissa’s tote filled with fresh hatch peppers. All tickets must be purchased in advance by calling The Winery Restaurant in Tustin at 714-258-7600.”

“The Winery Restaurant & Wine Bar pairs contemporary California regional cuisine, with a hip, vibrant, sophisticated setting, to create an elevated dining experience. Located at The District in Tustin, overlooking the Marina in Newport Beach, and at Westfield UTC in La Jolla, The Winery culinary team is led by Executive Chef & Partner Yvon Goetz.”

Chef Yvon is our guest with Hatch Peppers in hand.

Robert Schueller of Melissa's World Variety Produce in the AM830 KLAA Studio

Robert Schueller of Melissa’s (our resident prince of Produce) presented two informative talks on the Culinary Stage in the OC Pavilion on Opening Day at the 2021 OC Fair. On the menu were California Specialty Fruit Crops and California Specialty Vegetable Crops. When Robert was with us last month we ran out of time before he could highlight California Vegetable Specialty Crops. We’ll pick up the conversation with that. Think heirloom tomatoes, purple Brussels sprouts, and variety cucumbers.

Also it’s now the short Hatch Chile season. Robert will talk about area chile roastings and Melissa’s all-new Hatch Pepper Cookbook with over 100 inspiring (and home-kitchen tested) recipes.

Melissa’s Produce is featured in many cooking demonstrations on the Main Stage in the OC Pavilion, the site of the major culinary happenings. For the run of The Fair (through August 15th) they will be showcased in the Rare Fruit Growers exhibit located in the Centennial Farms area.

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 continued survival of restaurants during the initial, highly fluid stages of the hoped-for recovery. Genuine concerns remain…

“Regenerative agriculture” is very much in the news these days. The practice can actually help reduced the carbon footprint and replenish depleted soil which is a big positive. What’s it all about? We’ll “Ask the Chef.”

Podcasts

Segment One: Show Preview with Executive Producer & Co-Host Andy Harris
Segment Two: Thomas Birkholm, Baker, Birkholm’s Bakery & Cafe, Solvang Part One
Segment Three: Thomas Birkholm, Baker, Birkholm’s Bakery & Cafe, Solvang Part Two
Segment Four: Hany Ali, Executive Chef, Europa Village Wineries and Resort Part One
Segment Five: Hany Ali, Executive Chef, Europa Village Wineries and Resort Part Two
Segment Six: Yvon Goetz, Executive Chef & Partner, The Winery Restaurant & Wine Bar
Segment Seven: Robert Schueller of Melissa’s / World Variety Produce – “Prince of Produce”
Segment Eight: Co-Host Chef Andrew Gruel of the Slapfish Restaurant Group with “Ask the Chef”

Show 422, April 24, 2021: Yvon Goetz, Executive Chef & Partner, The Winery Restaurant & Wine Bar

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.

Show 379, June 27, 2020: The Winery Restaurant & Wine Bar with Founding Partner & Wine Director William Lewis

Sir William Lewis of the Winery Restaurant and Wine Bar in TustinThe Winery Restaurant & Wine Bar matches contemporary California regional cuisine, with a hip, vibrant, sophisticated setting, to create a cutting-edge dining experience. Located at The District in Tustin, overlooking the Marina in Newport Beach, and at Westfield UTC in La Jolla, The Winery culinary team is led by Executive Chef & Partner Yvon Goetz.” The other Founding Partners are JC Clow and Wine Director William Lewis.

All of The Winery Restaurant & Wine Bar restaurants have reopened for dine-in. The Winery Restaurant & Wine Bar locations offer a warm and passionate menu complemented by the perfect wines – almost endless possibilities and something to suit every palate.

Wine Director & Founding Partner William Lewis will update us on what is available currently and what they were able to offer their guests during the ban on dine-in.