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!
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!
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.
“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.
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 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!”
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.
“From the accomplished culinary minds ofChef John Parkand 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.
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 VillageWineries 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 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!
“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.
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 VillageWineries 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!
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.
The well-traveled Hany Ali is the executive chef of Europa VillageWineries 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.
“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 (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.
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.”
“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 YvonGoetz, 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.
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.
The Winery Restaurant & Wine Bar has opened its third Southern California location at San Diego’s Westfield UTC in La Jolla. The Winery Restaurant La Jolla provides guests with the same rich experience as its Orange County locations at The District in Tustin and overlooking the marina in Newport Beach.
In the coming weeks, The Winery will also open a separate 1,300-square-foot wine bar within Westfield UTC, called The Wine Bar by The Winery, meant to provide a rich experience at a casual pace, perfect for enjoying a glass of wine or tasting flight and small bite.
“At The Winery Restaurant & Wine Bar, we pride ourselves on really focusing on our guest experience. Our third location now open in La Jolla provides the same level of service, with highly skilled Chefs orchestrating a warm and passionate menu created by our award-winning Chef Yvon Goetz, and a team of Certified Sommeliers to oversee an incredible wine program,” explained JC Clow, Founding Partner of The Winery Restaurant & Wine Bar. “It’s exciting to join a group of retailers that are among the best in their respective fields. We anticipate endless possibilities, with something to suit every palate.”
Newly arrived on the Bay in Newport Beach is the 2nd location for The Winery Restaurant & Wine Bar. Partner/ Executive Chef Yvon Goetz is overseeing the kitchen here, too. It’s dinner only at present. Lunch will be coming on the weekends. Chef Yvon is our guest.
The new Winery brings the same distinctive experience as its flagship location in The District in Tustin. This one strives to make the guest feel like they have been transported to a relaxing getaway in Napa or Sonoma. This escape features ocean views from the second-story dining room and breathtaking bar.
The menu here is a bit more seafood centric. Some of the fish (Opah, Ono, and Mahi Mahi) is flown in from Hawaii daily. There is a special emphasis on fresh oysters and other shellfish.
“The major difference with this location will be the stunning views of the waterfront and boat access. We anticipate endless possibilities, with something to suit every palate,” said JC Clow, Managing Partner of The Winery Restaurant & Wine Bar. Three private docks are available for guests to arrive via the Marina.
