December 15: Holiday Party Planning Special

Podcasts

Segment One: Jet Tila, William Lewis, and Chef Elizabeth Whitt
Segment Two: Jet Tila, William Lewis, and Chef Elizabeth Whitt
Segment Three: Jet Tila, Chef Mark Kalenderian of The Tam O’Shanter Inn, William Lewis and Chef Elizabeth Whitt
Segment Four: Jet Tila, William Lewis, and Chef Elizabeth Whitt

SoCal Restaurant Show Holiday PartyIt’s holiday time on “The SoCal Restaurant Show” today so let the festivities begin. Jet and his panel of distinguished experts, are presenting the celebratory menu for a full holiday feast along with some great cooking & entertaining tips.

With Chef Jet in-studio are William Lewis, sommelier and managing partner of The Winery Restaurant and Wine Bar in The District in Tustin and Le Cordon Bleu Paris – trained Elizabeth Whitt, an accomplished chef instructor and pastry chef.

Joining the panel by phone at 11:00 a.m. is Chef Mark Kalenderian of the historic Tam O’Shanter Inn in Atwater Village. Chef Mark is our beef expert this morning.

Podcasts

Segment One: Jet Tila, William Lewis, and Chef Elizabeth Whitt
Segment Two: Jet Tila, William Lewis, and Chef Elizabeth Whitt
Segment Three: Jet Tila, Chef Mark Kalenderian of The Tam O’Shanter Inn, William Lewis and Chef Elizabeth Whitt
Segment Four: Jet Tila, William Lewis, and Chef Elizabeth Whitt

Show 2: October 13, 2012: Sommelier William Lewis Part One

Award winning Sommelier William Lewis (also a partner) of The Winery Restaurant & Wine Bar in The District in Tustin  pulls back the curtain about what a sommelier really does. William was the recipient of “Wine List of the Year” at the recent Golden Foodie Awards in Newport Beach. William also introduces the basic concepts behind the art of pairing wine with food.

Play

Show 2: October 13, 2012: Sommelier William Lewis Part Two

Award winning Sommelier William Lewis (also a partner) of The Winery Restaurant & Wine Bar in The District in Tustin  pulls back the curtain about what a sommelier really does. William was the recipient of “Wine List of the Year” at the recent Golden Foodie Awards in Newport Beach. William also introduces the basic concepts behind the art of pairing wine with food.

Play

Oct. 13: Susan Feniger, Seoul Sausage. Sommelier William Lewis, Pumpkin Festival

Podcasts

Segment One: Susan Feniger
Segment Two: Seoul Sausage Part One
Segment Three: Seoul Sausage Part Two
Segment Four: Sommelier William Lewis Part One
Segment Four: Sommelier William Lewis Part Two
Segment Six: Cal Poly Pomona Pumpkin Festival
It’s a grab bag of treats on the Oct. 13th show so don’t miss a moment.

Seoul SausageIf you follow Food Network’s “Great Food Truck Race” then you know they changed things up dramatically for Season 3 and the level of competition was even harder. This season the contestants had no experience operating a food truck. Each team was given the food truck of their dreams to start things off in Long Beach last Summer. Each week as a team was eliminated they needed to turn their keys over and go home. They were competing for their own custom, fully equipped food truck (representing the competitor’s chosen cuisine) and a cool $50,000 cash prize.

The dramatic finale was Los Angeles versus New Jersey. Our very own Yong Kim, Ted Kim, and Chef Chris Oh from K-Town prevailed with their Seoul Sausage Co. concept. They made friends all across the country on the way to the finale in Maine. It’s their signature fusion sausages and innovative flaming fried balls (which were developed during the show.) They didn’t have enough money in the beginning to buy a sausage machine so they had to adapt their menu.

Yong, Ted, and Chef Chris will all be with us to recount their incredible journey! They have just opened a Seoul Sausage Co. outlet in Little Osaka in West L.A. The truck will be back on the streets of L.A. in November.

Susan Feniger Street FoodNext is Chef Susan Feniger who is well-known in Los Angeles as half the founding team of Border Grill in Los Angeles, Santa Monica and Las Vegas. She was a Food Network star early in the history of Food Network. Instead of slowing down in recent years Susan has revved up. Street, Susan’s personal tribute to International Street Food, opened in 2010 to great acclaim. A Street Cookbook was recently released. Susan also more than held her own on a very tough season of Bravo’s “Top Chef Masters.”

How about a glass of wine with all the conversation? Sommelier William Lewis of The Winery Restaurant and Wine Bar in Tustin’s The District is next in the house. William was the recipient of the “Wine List of the Year” Award at the recent Golden Foodie Awards in Newport Beach. He’ll speak about what to expect from a Sommelier and how he arrives at his suggestions for truly inspired wine and food pairings.

Finally it’s Cal Poly Pomona’s 20th Anniversary Pumpkin Festival on Oct. 20th & 21st from 8 to 5:00 p.m. hosted by their Farm Store and the College of Agriculture. Admission to this family-friendly event is free and some 50,000 pumpkins will be in the patch! Pumpkin Festival Hotline is (909) 869-2215.

Podcasts

Segment One: Susan Feniger
Segment Two: Seoul Sausage Part One
Segment Three: Seoul Sausage Part Two
Segment Four: Sommelier William Lewis Part One
Segment Four: Sommelier William Lewis Part Two
Segment Six: Cal Poly Pomona Pumpkin Festival

The Winery Restaurant and Wine Bar

Wine Pour at the Winery Restaurant and Wine BarExpect to stumble into wine country in the heart of Orange County. Hip, vibrant and sophisticated, The Winery Restaurant & Wine Bar showcases the best of the wine country with unique and refreshing food and wine offerings at three locations in Southern California – Newport Beach, Tustin, and La Jolla.

Executive Chef & Partner, Yvon Goetz, directs a culinary team that delivers a cutting-edge menu featuring contemporary California regional cuisine. Using the freshest ingredients and products available, the menu features line-caught fish flown in daily. The Winery’s Tustin and La Jolla locations even feature strikingly designed kitchens that enable diners to watch the Chefs in action!

William Lewis, JC Clow and Yvon Goetz of the Winery Restaurants and Wine BarEach location of The Winery Restaurant & Wine Bar also features The Cellar, a large-scale temperature-controlled, state-of-the-art wine cellar that can be toured by guests who wish to get the full Winery Experience!

Each dining room offers a combination of comfortable booth and table seating custom-designed to create the most comfortable experience. In addition, The Winery Restaurant & Wine Bar offers private dining rooms, which can also be utilized as Chef’s tasting rooms, as well as spaces for corporate meetings and presentations. Each restaurant is equipped with state-of-the-art audio-visual equipment with video screens.

Wine Bar at the La Jolla location of the Winery Restauurant and Wine BarThe bar area at each location has been noted for its stunning design, complete with plush bar stools that make Happy Hour a must try!

Each restaurant has been noted for its Vineyard Patio, often the setting for Wine Maker Dinners, Beer & Cigar Dinners, and other special events. Each features waterproof awnings and fireplaces that ensure an open-air dining experience year-round.

Pork Belly Lollipops and Tomahawk Steak at the Winery Restaurant and Wine BarThe Winery Restaurant is also one of the few to feature a designated cigar patio at its Tustin and Newport Beach locations. Referred to as the Havana, this separate humidor patio, with plush seating, offers an array of premium cigars for the cigar aficionado.

Offering the best in service and a variety of settings under one roof, The Winery Restaurant & Wine Bar provides the perfect backdrop for any occasion, from intimate dinners and private celebrations, to holiday gatherings, elegant events, and corporate receptions and meetings.