Show 312, February 23, 2019: Show Preview with Co-Host Andy Harris

Now a salivating preview of Saturday’s incredibly delectable 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… As always we greatly appreciate you being a part of our loyal listening audience.

Thre Landsby Hotel in SolvangWe’re live from The Landsby boutique hotel in historic Solvang in the heart of the Santa Ynez Valley. Solvang has been recognized by USA Today as one of America’s Ten Best Small Historic Towns. It’s a delectable taste of Denmark without the long flight. Think Ableskiver, a popular Danish dessert (pancake balls) served with raspberry jam and a dusting of powdered sugar. Also artisan Danish chocolate confections along with mouthwatering, freshly-baked butter cookies with not even a hint of preservatives…

It’s hard to believe but before last year Hitching Post Wines (made famous in the Oscar-winning, 2004 feature motion picture, Sideways, never had a tasting room. That all changed for the better last year when acclaimed winemakers Gray Hartley and Frank Ostini debuted a mid-century farmhouse, destination Tasting Room (with lunch service delivered piping hot from Hitching Post 2) adjacent to Chef Ostini’s Hitching Post 2 in Buellton. Gray & Frank pop the cork on a bottle of their signature Highliner for us.

Our broadcast host is The Landsby, the newest and possibly the most innovative hotel in the Santa Ynez Valley. This stunning 50-room boutique hotel offers warm hospitality and refined, stylish accommodations. Hospitality veteran Barry Prescott, The Landsby’s meticulous General Manager, is our guest.

In the last three years the Chumash Casino Resort has expanded to 320 rooms and 58 suites. It’s a AAA Four Diamond rated property. The 135 foot tall Hotel Tower provides guests exquisite views of the Santa Ynez Valley. Food options range from specialty Tacos and fresh Sushi in the Food Court to formal dining with a deep wine list in The Willows Steakhouse. On the guest menu is Paul Hohe, the Director of Food & Beverage for Chumash.

Located in Solvang, California, the Danish capital of America, Ingeborg’s Danish Chocolate Factory was first opened in 1961. The traditional chocolate recipes were first brought to Solvang by Ingeborg Larsen, a chocolate dipper in one of Denmark’s largest chocolate factories. Ingeborgs is now safely in the hands of Kim and Carol Jensen who have preserved the tradition of Danish artisan chocolate making. Kim joins us in sweet conversation.

Lucas & Lewellen Estate Vineyards, established in 1996, owns and farms three vineyards in Santa Barbara County. They have been supplying grapes to some of the finest wineries in California for decades. Lucas & Lewellen believes that quality begins in the vineyard, where all the work is done by hand and standards of uncompromising quality are maintained. Co-Proprietor Royce Lewellen is our guest.

Tracy Farhad is the Executive Director of the Solvang Conference & Visitors Bureau. “We are at your service.” “Whether you are a visitor trying to arrange for a family reunion or wedding; or a travel industry professional needing extra assistance while planning a trip to Solvang, the Solvang CVB can be your liaison for coordinating essential details.”

Tracy joins us with a preview of the upcoming 27th Annual “Taste of Solvang.”

Mad & Vin is the well-received, destination restaurant and bar at The Landsby. It’s farm-to-kitchen fresh ingredients for Breakfast, Lunch & Dinner as Chef Beto Huizar shops at Solvang’s Wednesday afternoon Farmers Market. Chef Beto escapes the busy kitchen and is our guest.

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

Play

Show 312, February 23, 2019: Barry Prescott, General Manager, The Landsby

Andy Harris and Barry Prescott at the LandsbyOur Solvang broadcast host is The Landsby, the newest and possibly the most innovative hotel in the Santa Ynez Valley. This stunning 50-room boutique hotel offers warm hospitality and refined, stylish accommodations. It’s also the home of the Mad & Vin restaurant serving Breakfast, Lunch and Dinner and Happy Hour (a locals’ favorite) seven days a week.

The Landsby features a clean contemporary design, with a hint of traditional Scandinavian aesthetic. The completely remodeled, bright and open guestrooms are finished with blonde woods, brushed brass accents, and elegant but comfortable hand-crafted furnishings complete with updated bathrooms, 47-inch flat-screen HDTVs, minibars, and stunning artwork commissioned from regional artists.

Hospitality veteran Barry Prescott, The Landsby’s General Manager, shows us around. Maintaining excellence in food and beverage is also part of his extensive background.

Either Barry or the Manager on Duty personally checks each guest room before the arriving guest departs the front desk.

Play

Show 312, February 23, 2019: Executive Chef Beto Huizar, Mad & Vin at The Landsby, Solvang

Beto HuizarThe Landsby’s signature restaurant is Mad & Vin showcasing wine-country inspired cuisine. The executive chef is Beto Huizar. It’s honestly “farm-to-kitchen” fresh ingredients as Chef Beto shops the weekly Wednesday afternoon Solvang Farmers Market.

Each dish is prepared with fresh, seasonal ingredients from California’s Central Coast. Seating for breakfast, lunch or dinner is in the welcoming dining room or dine alfresco on the outdoor patio overlooking the striking interior courtyard. Sunday Brunch is on the horizon.

A Dinner specialty is the Roasted Chicken Skillet. It’s herb-marinated free-range chicken with chorizo whipped potatoes, sautéed spinach and preserved lemon.

Happy Hour at the popular Lobby Bar (soon to expand) is seven days a week. It’s a favorite with the locals for quick, chef-driven bites and quality libations.

 

Play

February 23: Live from the Landsby in Solvang

Podcasts

Segment One: Show Preview with Co-Host Andy Harris
Segment Two: Winemakers Gray Hartley and Chef Frank Ostini, Hitching Post Wines, Buellton
Segment Three: Barry Prescott, General Manager, The Landsby
Segment Four: Paul Hohe, Food and Beverage Director, Chumash Casino Resort
Segment Five: Kim Jensen, Ingeborg’s Danish Chocolates, Solvang
Segment Six: Royce Lewellen, Co-Proprietor, Lucas & Lewellen Estate Vineyards, Solvang
Segment Seven: Tracy Farhad, Executive Director, Solvang Conference & Visitors Bureau
Segment Eight: Executive Chef Beto Huizar, Mad & Vin at The Landsby, Solvang

Now a salivating preview of this Saturday’s incredibly delectable 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… As always we greatly appreciate you being a part of our loyal listening audience.

Thre Landsby Hotel in SolvangWe’re live from The Landsby boutique hotel in historic Solvang in the heart of the Santa Ynez Valley. Solvang has been recognized by USA Today as one of America’s Ten Best Small Historic Towns. It’s a delectable taste of Denmark without the long flight. Think Ableskiver, a popular Danish dessert (pancake balls) served with raspberry jam and a dusting of powdered sugar. Also artisan Danish chocolate confections along with mouthwatering, freshly-baked butter cookies with not even a hint of preservatives…

It’s hard to believe but before last year Hitching Post Wines (made famous in the Oscar-winning, 2004 feature motion picture, “Sideways,” never had a tasting room. That all changed for the better last year when acclaimed winemakers Gray Hartley and Frank Ostini debuted a mid-century farmhouse, destination Tasting Room (with lunch service delivered piping hot from Hitching Post 2) adjacent to Chef Ostini’s Hitching Post 2 in Buellton. Gray & Frank pop the cork on a bottle of their signature Highliner for us.

Our broadcast host is The Landsby, the newest and possibly the most innovative hotel in the Santa Ynez Valley. This stunning 50-room boutique hotel offers warm hospitality and refined, stylish accommodations. Hospitality veteran Barry Prescott, The Landsby’s General Manager, is our guest.

In the last three years the Chumash Casino Resort has expanded to 320 rooms and 58 suites. It’s a AAA Four Diamond rated property. The 135 foot tall Hotel Tower provides guests exquisite views of the Santa Ynez Valley. Food options range from specialty Tacos and fresh Sushi in the Food Court to formal dining with a deep wine list in The Willows Steakhouse. On the guest menu is Paul Hohe, the Director of Food & Beverage for Chumash.

Located in Solvang, California, the Danish capital of America, Ingeborg’s Danish Chocolate Factory was first opened in 1961. The traditional chocolate recipes were first brought to Solvang by Ingeborg Larsen, a chocolate dipper in one of Denmark’s largest chocolate factories. Ingeborgs is now safely in the hands of Kim and Carol Jensen who have preserved the tradition of Danish artisan chocolate making. Kim joins us in sweet conversation.

Lucas & Lewellen Estate Vineyards, established in 1996, owns and farms three vineyards in Santa Barbara County. They have been supplying grapes to some of the finest wineries in California for decades. Lucas & Lewellen believes that quality begins in the vineyard, where all the work is done by hand and standards of uncompromising quality are maintained. Co-proprietor Royce Lewellen is our guest.

Tracy Farhad is the Executive Director of the Solvang Conference & Visitors Bureau. “We are at your service.” “Whether you are a visitor trying to arrange for a family reunion or wedding; or a travel industry professional needing extra assistance while planning a trip to Solvang, the Solvang CVB can be your liaison for coordinating essential details.”

Tracy joins us with a preview of the upcoming 27th Annual “Taste of Solvang.” 

Mad & Vin is the well-received, destination restaurant and bar at The Landsby. It’s farm-to-kitchen fresh ingredients for Breakfast, Lunch & Dinner as Chef Beto Huizar shops at Solvang’s Wednesday afternoon Farmers Market. Chef Beto escapes the kitchen and is our guest.

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

Frank Ostini and Gray HartleyIt’s hard to believe but before last year Hitching Post Wines (made famous in the Oscar-winning 2004 feature motion picture, Sideways,) never had a tasting room. That all changed for the better last year when acclaimed winemakers Gray Hartley and Frank Ostini debuted a mid-century farmhouse, destination Tasting Room (with lunch service delivered from Hitching Post 2) adjacent to Chef Ostini’s Hitching Post 2 restaurant in Buellton.

Leading the Hitching Post Wines team are the creators and two long-time friends, Gray Hartley and Frank Ostini, who have been making wines in Santa Barbara County, California since 1979. Long before Hollywood discovered the winemaking landmark and its excellent wines, Gray Hartley, a former Alaskan salmon fisherman and Frank Ostini, chef and owner of the famed Hitching Post 2 Restaurant in Buellton, were brought together by their love of wine and winemaking. Over the years their backyard hobby has turned into a highly acclaimed winemaking enterprise.

Gray & Frank pop the cork on a bottle of their signature Highliner for us.

Barry PrescottOur Solvang broadcast host is The Landsby, the newest and possibly the most innovative hotel in the Santa Ynez Valley. This stunning 50-room boutique hotel offers warm hospitality and refined, stylish accommodations.

The Landsby features a clean contemporary design, with a hint of traditional Scandinavian aesthetic. The completely remodeled, bright and open guestrooms are finished with blonde woods, brushed brass accents, and elegant but comfortable hand-crafted furnishings complete with updated bathrooms, 47-inch flat-screen HDTVs, minibars, and stunning artwork commissioned from regional artists.

Hospitality veteran Barry Prescott, The Landsby’s General Manager, shows us around.

Paul HoheIn the last three years the Chumash Casino Resort has expanded to 320 rooms and 58 suites. It’s a AAA Four Diamond rated property. The 135 foot tall Hotel Tower provides guests exquisite views of the Santa Ynez Valley.

Under the supervision of Executive Chef Peter Sherlock the food options range from specialty Tacos and fresh Sushi in the Food Court to formal dining in The Willows Steakhouse. There is also The Buffet, the well-stocked Grains and Grounds grab & go (24 Hours,) the Pool Bar & Grill and The Café.

On the guest menu is Paul Hohe, the Director of Food & Beverage for Chumash.

Kim JensenLocated in Solvang, California, the Danish capital of America, Ingeborg’s Danish Chocolate Factory was first opened in 1961. The traditional chocolate recipes were first brought to Solvang by Ingeborg Larsen, a chocolate dipper in one of Denmark’s largest chocolate factories. Ingeborg’s is now safely in the hands of caretakers Kim and Carol Jensen who have preserved the tradition of Danish artisan chocolate making with some contemporary touches.

“A perfect accent for fine wines, champagnes, and coffees, Ingeborg’s chocolates are made with absolutely the finest, fresh ingredients and no preservatives or additives. As the seasons change, the boxes and wrappings may vary, but never their commitment to quality.”

“No matter what the season, or the occasion, Valentine’s Day, Easter, Mother’s Day, Christmas, or any day, Ingeborg’s specialty Danish chocolates are sure to delight the palate of the most discriminating chocolate lover. Their light and dark chocolate Cornucopias make stunning centerpiece displays, elegant for any time of year, and are filled with their handmade luscious soft centered Truffles and now our new award-winning “Sea Salt and Butterscotch Sea Salt Caramel Chocolates.””

“Ingeborg’s also features a wide variety of unique molded chocolate items as well as our Orange and Peppermint chocolate sticks. All items are individually boxed and beautifully wrapped. Please note that we now also feature an expanded array of sugar-free chocolates, sweets, and assorted candies.”

Kim joins us in sweet conversation.

Lucas LewellenLucas & Lewellen Estate Vineyards, established in 1996, owns and farms three vineyards in Santa Barbara County. They have been supplying grapes to some of the finest wineries in California for decades. Lucas & Lewellen believes that quality begins in the vineyard, where all the work is done by hand and standards of uncompromising quality are maintained.

“This philosophy was carried on through the opening of the winery in 1999, with the goal of consistently producing estate wines of extraordinary character, reflecting the unique terroir of Santa Barbara County wine country. Megan McGrath Gates, winemaker since 2007, responds to the varying conditions and challenges that each year brings in the vineyard in order to express the natural individuality of each grape varietal grown.”

Co-proprietor Royce Lewellen is our guest.

Tracy FarhadTracy Farhad is the Executive Director of the Solvang Conference & Visitors Bureau. “We are at your service.” “Whether you are a visitor trying to arrange for a family reunion or wedding; or a travel industry professional needing extra assistance while planning a trip to Solvang, the Solvang CVB can be your liaison for coordinating essential details.”

The 27th Annual “Taste of Solvang” food and wine events are offering delicious delights and savory flavors from Friday, March 15 through Sunday, March 17, 2019. From iconic sweets and award-winning wines, beers, and spirits plus farm-to-table, rustic wine-country cuisine to New American and modern Danish fare, this popular celebration features a variety of food and beverage experiences featuring Solvang area chefs, bakers, farmers, winemakers, brewers, distillers and artisans showcasing the bounty of the region since 1993.

Tracy joins us with a preview of the upcoming 27th Annual “Taste of Solvang.”

Beto HuizarThe Landsby’s signature restaurant is Mad & Vin showcasing wine-country inspired cuisine. The executive chef is Beto Huizar. It’s honestly “farm-to-kitchen” fresh ingredients as Chef Beto shops the weekly Wednesday afternoon Solvang Farmers Market.

Each dish is prepared with fresh, seasonal ingredients from California’s Central Coast. Seating for breakfast, lunch or dinner is in the welcoming dining room or dine alfresco on the outdoor patio overlooking the striking interior courtyard.

Happy Hour at the popular Lobby Bar (soon to expand) is seven days a week. It’s a favorite with the locals for quick, chef-driven bites and quality libations.

Podcasts

Segment One: Show Preview with Co-Host Andy Harris
Segment Two: Winemakers Gray Hartley and Chef Frank Ostini, Hitching Post Wines, Buellton
Segment Three: Barry Prescott, General Manager, The Landsby
Segment Four: Paul Hohe, Food and Beverage Director, Chumash Casino Resort
Segment Five: Kim Jensen, Ingeborg’s Danish Chocolates, Solvang
Segment Six: Royce Lewellen, Co-Proprietor, Lucas & Lewellen Estate Vineyards, Solvang
Segment Seven: Tracy Farhad, Executive Director, Solvang Conference & Visitors Bureau
Segment Eight: Executive Chef Beto Huizar, Mad & Vin at The Landsby, Solvang

Show 311, February 16, 2019: Show Preview with Co-Host Andy Harris

Now an enticing preview of this Saturday’s treat-filled 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… As always thanks for being a part of our loyal listening audience.

Sommelier Matthew Kaner is a partner in some of the best wine bars (Good Measure) in Southern California. He also represents Codorniu-Raventos, the producer of some of Spain’s most respected sparkling wines. Matthew recently conducted a masterclass on Cavas Codorniu for somms and wine retailers in West Hollywood. We’ll pop the cork with him.

For the 25th consecutive year the celebrity chef to the stars, Wolfgang Puck, will set the stage for the Oscars’ Governors Ball menu pairing classic Hollywood glamour with culinary whimsy. Working alongside Chef Puck is Wolfgang Puck Catering’s Executive Chef and Vice President, Culinary, Eric Klein (formerly Executive Chef & Partner of Spago Las Vegas. We’ll have an exclusive kitchen chat with Chef Eric.

Chef Jo-Jo Doyle is the Executive Chef & Director of Operations at Honda Center which celebrated its 25th birthday last year. They, unusually, manage all the food and beverage at Honda Center themselves to maintain quality control. It’s everything from a giant meatball with al dente pasta to sit-down dining. We’ll find out what’s new on the menu with Chef Jo-Jo.

Locally owned and operated, The Upper West opened its doors in 2010 and not long after its arrival on Pico Boulevard in Santa Monica has emerged as a consistent local favorite. Upper West’s ever-changing menu draws inspiration from around the world while maintaining eclectic flavors of Chef Nick Shipp’s very own. We pull Chef Nick away from his busy kitchen for a chat.

Co-Host Chef Andrew Gruel joins us from the road with another informative segment of “Ask the Chef.” It’s of considerable value to have a real, working chef in our radio kitchen! We missed talking with Chef Andrew about pizza last Saturday to commemorate (that all-important Holiday) National Pizza Day. We’re grabbling the perfect slice this week, instead!

Listener note for next Saturday, February 23rd.
We’re live from The Landsby boutique hotel in historic Solvang in the heart of the Santa Ynez Valley. It’s a delectable taste of Denmark without the long flight. Think Ableskiver, a popular Dutch dessert served with raspberry jam and a dusting of powdered sugar. On the menu is food, wine and delectable, artisan Danish chocolates. Please do join us.

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

Play

February 16: Matthew Kaner, Eric Klein, Jo-Jo Doyle, Upper West

Podcasts

Segment One: Show Preview with Co-Host Andy Harris
Segment Two: Sommelier Matthew Kaner, Cavas Codorniu, “Creating Cava” Masterclass
Segment Three: Chef Eric Klein, Senior Vice President Culinary – Partner, Wolfgang Puck Catering, Governors Ball 2019
Segment Four: Executive Chef Jo-Jo Doyle, Director of Operations, Honda Center, Anaheim Part One
Segment Five: Executive Chef Jo-Jo Doyle, Director of Operations, Honda Center, Anaheim Part Two
Segment Six: Executive Chef Nick Shipp, The Upper West, Santa Monica, CA
Segment Seven: Co-Host Chef Andrew Gruel, Slapfish Restaurant Group – “Ask the Chef”

Now an enticing preview of this Saturday’s treat-filled 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… As always thanks for being a part of our loyal listening audience.

Sommelier Matthew Kaner is a partner in some of the best wine bars (Good Measure) in Southern California. He also represents Codorniu-Raventos, the producer of some of Spain’s most respected sparkling wines. Matthew recently conducted a masterclass on Cavas Codorniu for somms and wine retailers in West Hollywood. We’ll pop the cork with him.

For the 25th consecutive year the celebrity chef to the stars, Wolfgang Puck, will set the stage for the Oscars’ Governors Ball menu pairing classic Hollywood glamour with culinary whimsy. Working alongside Chef Puck is Wolfgang Puck Catering’s Executive Chef and Vice President, Culinary, Eric Klein (formerly Executive Chef & Partner of Spago Las Vegas. We’ll have an exclusive kitchen chat with Chef Eric.

Chef Jo-Jo Doyle is the Executive Chef & Director at Honda Center which celebrated its 25th birthday last year. They, unusually, manage all the food and beverage at Honda Center themselves to maintain quality control. It’s everything from a giant meatball with pasta to sit-down dining. We’ll find out what’s new on the menu with Chef Jo-Jo.

Locally owned and operated, The Upper West opened its doors in 2010 and not long after it’s arrival on Pico Boulevard in Santa Monica has emerged as a consistent local favorite.  Upper West’s ever-changing menu draws inspiration from around the world while maintaining eclectic flavors of Chef Nick Shipp’s very own. We pull Chef Nick away from his busy kitchen for a chat.

Co-Host Chef Andrew Gruel joins us from the road with another informative segment of “Ask the Chef.” It’s of considerable value to have a real, working chef in our radio kitchen! We missed talking with Chef Andrew about pizza last Saturday to commemorate (that all-important Holiday) National Pizza Day. We’re grabbling the perfect slice this week, instead!

Listener note for next Saturday, February 23rd. We’re live from The Landsby boutique hotel in historic Solvang in the heart of the Santa Ynez Valley. It’s a delectable taste of Denmark without the long flight. Think Ableskiver, a popular Dutch dessert served with raspberry jam and a dusting of powdered sugar. Please do join us.

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

Matthew KanerSommelier Matthew Kaner is a partner in some of the best wine bars (Good Measure) in Southern California. He also represents Codorniu-Raventos, the producer of some of Spain’s most respected sparkling wines including the Ars Collecta Cavas. Matthew recently conducted a masterclass on Cavas Codorniu for somms and wine retailers in West Hollywood.

Three of the Ars Collecta wines were among the first 12 single-estate Cavas designated by the Spanish Minister for Agriculture for the Cava de Paraje Calificado designation. The Cava de Paraje Calificado designation is, as of July 2017, a new distinction which sets requirements, characteristics and quality control standards that certify the excellence of Spain’s best premium Cavas.

The ambitious Ars Collecta project also created the 457 – the world’s most expensive Cava. 457, the masterpiece of the Ars Collecta collection is a cava that pays homage to the 457 harvests completed by the Codorníu Estate.

“The Codorníu Raventós Group is the oldest family business in Spain and one of the oldest of the world, in addition to being the business group which created cava. With vineyards in our property since 1551, we are proud to say that we have more than 450 years of experience in the manufacture of quality wines and cavas. We currently have ten wineries, eight of which are in Spain (Bilbaínas, Legaris, Scala Dei, Raimat, Bach, Nuviana, Abadía de Poblet, and Codorníu Wineries), one in Napa Valley in California (Artesa) and another in Mendoza, Argentina (Séptima).”

We’ll artfully pop the bubbly cork with him.

Eric Klein of Wolfgang Puck CateringFor the 25th consecutive year the celebrity chef to the stars Wolfgang Puck will set the stage for the Oscars’ Governors Ball menu pairing classic Hollywood glamour with culinary whimsy. It’s for 1,500 VIP guests including Oscar winners and Nominees in the Ray Dolby Ballroom on the top level of the Hollywood & Highland Center. It starts immediately following the Oscar telecast on ABC.

Working alongside Chef Puck is Wolfgang Puck Catering’s Executive Chef and Vice President, Culinary, Eric Klein (formerly Executive Chef & Partner of Spago Las Vegas.

The culinary team creates more than 60 imaginative dishes from one-bite hors d’oeuvres to small-plate entrees that will be passed throughout the evening. The festivities include a Raw Bar with made-to-order Nigiri.

Service will be performed by a team of 10 maitre d’ staff, 850 service and support staff and 200 culinary staff.

On the order list for the Governors Ball is 350 pounds of Atlantic Bigeye tuna, 15 kilos of American, farm-raised caviar, 250 Maine lobsters, 450 pounds of house-smoked salmon, 240 kilos of Miyazaki Wagyu beef, 250 pounds of Parmesan Reggiano and 800 crab claws.

Jo Jo DoyleChef Jo-Jo Doyle is the Executive Chef & Director at Honda Center which celebrated its 25th birthday last year. They, unusually, manage all the food and beverage at Honda Center themselves to maintain quality control. It’s everything from a giant meatball with pasta to sit-down dining options in the Club Restaurants. Gluten-free and healthy snacks, too, from the Melissa’s carts.

We’ll find out what’s new on the menu with Chef Jo-Jo.

Honda Center Food & Beverage Highlights :

  • Wine Cellar preserved by Sub-Zero: opened in December 2018 and features over 250 bottles from over 200 winemakers. It is the first of its kind in U.S. arenas. Sommeliers assist guests with bottle purchases that are poured into a decanter and can be enjoyed from their seats. Bottles are available for purchase from suites, in-seat, and at onsite restaurants. Wine is also available by the glass. (Open to guests on the Pacific Premier Club Level.)
  • Specialty Cocktails: Honda Center staff creates a specialty cocktail for each concert that comes to the building. Each one being handcrafted to the audience and themed to the artist/tour. We’ve received great feedback from guests who love to see what we have for each show.
  • Express Eats & The Kitchen: this unique location opened at the beginning of the ’17-’18 hockey season and features quick grab and go options at Express Eats and fresh sharable items at The Kitchen. The most popular item in this area are the three types of loaded fries: chicken, pastrami, and tri-tip.
  • Southern California: This stand is fresh twist on Southern favorites with a SoCal twist! Items like shrimp po’boy burritos, hot chicken sandwiches, and beignets are among the top sellers.

We’ll find out what’s new on the menu as we continue our conversation with Chef Jo-Jo.

Nick ShippLocally owned and operated, The Upper West opened its doors in 2010 and not long after it’s arrival on Pico Boulevard in Santa Monica has emerged as a consistent local favorite. Upper West’s ever-changing menu draws inspiration from around the world while maintaining eclectic flavors of Chef Nick Shipp’s very own.

“Our bar offers a nightly happy hour from 5-7 p.m. as well an all -night happy hour every Monday that serves refreshing craft cocktails, handcrafted beer, and a unique array of small bites that can only be enjoyed during this time frame. Some of the local favorites happy small bites are braised pork belly lettuce wraps, sausage and goat cheese quesadilla and lamb nachitos.”

“Our lunch and dinner menu is always evolving and includes ingredients sourced locally from the Santa Monica Farmers Market as well as local farmers such as Weiser Farms, Niman Ranch, Jimenez Family Farm and Harries Berries. Our chef, Nick Shipp, has been described by food critics as a “mad scientist, where no two dining experiences are ever alike.”

Our wall decor changes regularly, as we host one local artist for each season of the year. Make sure you come and celebrate them at our quarterly art openings.”

“Every month, Chef Nick gets to show off his culinary talents with a special pairing dinner co-hosted by select liquor brands who will walk you through each of the individual tasting notes in accompaniment with each course. We offer whiskey, gin, and wine dinners, with a small intimate group, and we always have a great time!”

We pull Chef Nick away from his busy kitchen for a chat.

Andy Harris and Andrew Gruel at the Fifth Anniversary of the SoCal Restaurant ShowCo-Host Chef Andrew Gruel joins us from the road with another informative segment of “Ask the Chef.” It’s of considerable value to have a real, working chef in our radio kitchen!

We missed talking with Chef Andrew about pizza last Saturday to commemorate (that all-important Holiday) National Pizza Day. Having grown up in Jersey, Chef Andrew knows his way around a worthy pie. We’re grabbling the perfect slice this week, instead!

Podcasts

Segment One: Show Preview with Co-Host Andy Harris
Segment Two: Sommelier Matthew Kaner, Cavas Codorniu, “Creating Cava” Masterclass
Segment Three: Chef Eric Klein, Senior Vice President Culinary – Partner, Wolfgang Puck Catering, Governors Ball 2019
Segment Four: Executive Chef Jo-Jo Doyle, Director of Operations, Honda Center, Anaheim Part One
Segment Five: Executive Chef Jo-Jo Doyle, Director of Operations, Honda Center, Anaheim Part Two
Segment Six: Executive Chef Nick Shipp, The Upper West, Santa Monica, CA
Segment Seven: Co-Host Chef Andrew Gruel, Slapfish Restaurant Group – “Ask the Chef”

Show 280, July 7, 2018: Food, Libation & Travel Journalist Anne Marie Panoringan

Anne Marie PanoringanOne of our favorite OC-based food, libation and travel writers is the always on-the-move Anne Marie Panoringan. (Just ask her about Breakfast or Cocktails…)

She recently spent 48 intense hours in the Santa Ynez Valley researching a few of the best picks in food, beverages, attractions and accommodations for a travel piece in the special Summer Travel issue of OC Weekly. Anne Marie graciously shares some of her finds with us along with a few (Off-the-Menu) suggestions that didn’t find their way into print.

We’re highlighting everything from the newly expanded Chumash Casino Resort, to the 7-days a week Happy Hour at The Landsby’s Mad & Vin (Solvang) and then on to breakfast at Los Olivos’ The Bear and Star. A hidden gem in Los Alamos (not in the article) is Bob’s Well Bread Bakery.

Play

Show 278, June 23, 2018: Show Preview with Co-Host Andy Harris

Now a salivating preview of this Saturday’s extra rich 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, upon careful reflection, that’s probably a pretty good thing… Keep in mind we’re here with you live every Saturday with an action-packed show typically overflowing with tasty treats.

When it comes to award-winning burgers for the true enthusiast the place to go in Las Vegas is FukuBurger. They have their original rolling grill food truck on the road as well as a bricks-and-mortar location in Chinatown. There were recently in L.A. at the Sunday Smorgasburg LA as the invited guest of noted burger authority, George Motz. We’re flipping a Tamago Burger with Co-Founder Colin Fukunaga.

We chatted with Chef Ricardo Zarate recently about his new restaurant in Las Vegas, Once, located at The Palazzo Resort. His new flagship in West Hollywood (launched last June) is the high-energy Rosaline. Here Chef Ricardo takes his guests back to his roots with a menu of classic Peruvian dishes alongside “street-food” fare updated with a California sensibility.

Journeyman’s Food & Drink (right off the 91 Freeway in Fullerton) is the most recent passion project of executive chef Zachary Geerson. It’s a real discovery and a true dining experience. The cuisine which can only be explained as Post-modern and globally-inspired, draws from chef Zach and his team’s diverse cultural background and training. Chef Zach, being of Sicilian descent, uses that and his love for Italian cuisine, as a jumping off point for some dishes and inspiration from his wife, Olivia, who is Thai and Laotian. We’ll meet the enthusiastic & passionate Chef Zach.

Lido Bottle Works is a craft beer, wine, bottle shop and public house owned by Newport Beach natives located at Newport Beach’s Lido Marina Village. Enjoy a wide array of carefully collected and selected small batch beers, wines by the bottle and glass, and a tapas style menu of small bites, tasty offerings and delicious California coastal cuisine from Chef Amy Lebrun. Lido Bottle Works is focused on offering locally sourced and sustainable ingredients in a stylish yet casual environment for locals and visitors alike. On the menu are winemaker and brewer events, an art gallery, live music, and more. Brett Karas, Operating Partner/General Manager is our guest.

The Landsby is perhaps the newest and most comfortable hotel in the Santa Ynez Valley. This stunning 50-room boutique hotel in Solvang offers warm hospitality and refined, stylish accommodations. The Landsby features a clean contemporary design, with a hint of traditional Scandinavian aesthetic. The completely remodeled, bright and open guestrooms are finished with blonde woods, brushed brass accents, and elegant but comfortable hand-crafted furnishings complete with updated bathrooms, 47-inch flat-screen HDTVs, minibars, and impressive artwork commissioned from regional artists. The Landsby’s signature restaurant is Mad & Vin showcasing wine-country inspired cuisine. General Manager Barry Prescott, a hospitality veteran, shows us around.

Chef Andrew Gruel, the founder of The Slapfish Restaurant Group, joins us with another installment of “Ask the Chef.” There is still a lot of unfortunate confusion out there regarding the desirability and safety of farm-raised seafood. The myth persists that wild-caught is always best. As Chef Andrew explains most of the seafood we enjoy domestically is farm-raised. It’s all a matter of best practices for the farm-raised seafood and uniform standards. That’s the wrinkle. Chef Andrew provides more helpful insight.

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

Play

Show 278, June 23, 2018: Barry Prescott, General Manager, The Landsby and Mad & Vin, Solvang

Barry PrescottThe Landsby is perhaps the newest and most comfortable hotel in the Santa Ynez Valley. This stunning 50-room boutique hotel in Solvang with a lushly appointed interior courtyard with fire pits offers warm hospitality and refined, stylish accommodations. The Landsby features a clean contemporary design, with a hint of traditional Scandinavian aesthetic.

The completely remodeled, bright and open guestrooms are finished with blonde woods, brushed brass accents, and elegant but comfortable hand-crafted furnishings. The airy accommodations are complete with updated bathrooms, 47-inch flat-screen HDTVs, minibars, and stunning artwork commissioned from regional artists.

The Landsby’s signature restaurant is Mad & Vin showcasing wine-country inspired cuisine. The executive chef is Beto Huizar. Each dish is prepared with fresh, seasonal ingredients from California’s Central Coast. Seating for breakfast, lunch or dinner is in the welcoming dining room or dine alfresco on the outdoor patio overlooking the striking interior courtyard.

Happy Hour at the popular Lobby Bar (soon to expand) is, unusually, seven days a week. It’s a favorite with the locals for quick, chef-driven bites and quality libations.

Special Note: On Saturday afternoon, November 17th at the special time of 4 to 6:00 p.m. (following Notre Dame football) the “SoCal Restaurant Show” will be broadcasting live from The Landsby previewing the annual December Solvang Julefest (Yule-Fest).

General Manager Barry Prescott, a hospitality and food & beverage veteran, shows us around.

 

Play

June 23: FukuBurger, Ricardo Zarate, Journeyman’s Food & Drink, Lido Bottle Works, The Landsby

Podcasts

Segment One: Show Preview with Co-Host Andy Harris
Segment Two: Chef Colin Fukunaga, FukuBurger, Las Vegas
Segment Three: Chef Ricardo Zarate, Rosaline in West Hollywood
Segment Four: Executive Chef Zach Geerson, Journeyman’s Food + Drink, The Hotel Fullerton, Fullerton
Segment Five: Brett Karas, Operating Partner / General Manager, Lido Bottle Works, Newport Beach
Segment Six: Barry Prescott, General Manager, The Landsby and Mad & Vin, Solvang
Segment Seven: Chef Andrew Gruel, Slapfish Restaurant Group

Now a salivating preview of this Saturday’s extra rich 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, upon careful reflection, that’s probably a pretty good thing… Keep in mind we’re here with you live every Saturday with an action-packed show typically overflowing with tasty treats.

When it comes to award-winning burgers for the true enthusiast the place to go in Las Vegas is FukuBurger. They have their original rolling grill food truck on the road as well as a bricks-and-mortar location in Chinatown. There were recently in L.A. at the Sunday Smorgasburg as the invited guest of noted burger authority, George Motz. We’re flipping a Tamago Burger with Co-Founder Colin Fukunaga.

We chatted with Chef Ricardo Zarate recently about his new restaurant in Las Vegas, Once, located at The Palazzo Resort. His new flagship in West Hollywood (launched last June) is Rosaline. Here Chef Ricardo takes his guests back to his roots with a menu of classic Peruvian dishes alongside “street-food” fare updated with a California sensibility.

Journeyman’s Food & Drink (right off the 91 Freeway in Fullerton) is the most recent passion project of executive chef Zachary Geerson. It’s a real discovery and a true dining experience. The cuisine which can only be explained as Post-modern and globally-inspired, draws from chef Zach and his team’s diverse cultural background and training. Chef Zach, being of Sicilian descent, uses that and his love for Italian cuisine, as a jumping off point for some dishes and inspiration from his wife, Olivia, who is Thai and Laotian. We’ll meet the enthusiastic & passionate Chef Zach.

Lido Bottle Works is a craft beer, wine, bottle shop and public house owned by Newport Beach natives located at Newport Beach’s Lido Marina Village. Enjoy a wide array of carefully collected and selected small batch beers, wines by the bottle and glass, and a tapas style menu of small bites, tasty offerings and delicious California coastal cuisine from Chef Amy Lebrun. Lido Bottle Works is focused on offering locally sourced and sustainable ingredients in a stylish yet casual environment for locals and visitors alike. On the menu are winemaker and brewer events, an art gallery, live music, and more. Brett Karas, Operating Partner/General Manager is our guest.

The Landsby is perhaps the newest and most comfortable hotel in the Santa Ynez Valley. This stunning 50-room boutique hotel in Solvang offers warm hospitality and refined, stylish accommodations. The Landsby features a clean contemporary design, with a hint of traditional Scandinavian aesthetic. The completely remodeled, bright and open guestrooms are finished with blonde woods, brushed brass accents, and elegant but comfortable hand-crafted furnishings complete with updated bathrooms, 47-inch flat-screen HDTVs, minibars, and stunning artwork commissioned from regional artists. The Landsby’s signature restaurant is Mad & Vin showcasing wine-country inspired cuisine. General Manager Barry Prescott, a hospitality veteran, shows us around.

Chef Andrew Gruel, the founder of The Slapfish Restaurant Group, joins us with another installment of “Ask the Chef.” There is still a lot of unfortunate confusion out there regarding the desirability and safety of farm-raised seafood. The myth persists that wild-caught is always best. As Chef Andrew explains most of the seafood we enjoy domestically is farm-raised. It’s all a matter of best practices for the farm-raised seafood and uniform standards. That’s the wrinkle. Chef Andrew provides more insight.

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

Colin FukunagaWhen it comes to award-winning burgers for the true enthusiast the place to go in Las Vegas is FukuBurger. They have their original rolling grill food truck on the road as well as a bricks-and-mortar location in Chinatown. They were recently in L.A. at the Sunday Smorgasburg LA as the invited guest of noted burger authority, George Motz.

Our emeritus Co-Host, Chef Jet Tila, is a big fan of Fukuburger’s Tamago. Chef Jet even profiled it on Food Network’s “Guilty Pleasures.” It’s an all-beef Fukupatty topped with a fried runny egg, furikake, crispy onion strings, and finished with house-prepared teriyaki sauce and wasabi mayo.

We’re flipping a Tamago Burger with Co-Founder Colin Fukunaga.

Ricardo Zarate of Mo-Chica and PiccaWe chatted with Chef Ricardo Zarate recently about his new restaurant in Las Vegas, Once, located at The Palazzo Resort. His new flagship in West Hollywood on Melrose Ave. (launched last June) is Rosaline. It’s dinner and Sunday Brunch.

Here Chef Ricardo takes his guests back to his roots with a menu of classic Peruvian dishes alongside “street-food” fare updated with a California sensibility. Also a ceviche bar.

The restaurant is named after Chef Ricardo’s mother, Rosaline. It’s what he calls the “next phase of Peruvian dining.”

Chef Ricardo Zarate joins us.

Zachary GeersonJourneyman’s Food & Drink (right off the 91 Freeway in Fullerton) is the most recent passion project of executive chef Zachary Geerson. It’s a real gem of a discovery and a true dining experience.

The cuisine which can only be explained as Post-modern and globally-inspired, draws from chef Zach and his team’s diverse cultural background and training. Chef Zach, being of Sicilian descent, uses that and his love for Italian cuisine, as a jumping off point for some dishes and inspiration from his wife, Olivia, who is Thai and Laotian.

“Welcome to Journeyman’s my friend. What you are about to experience, or have experienced, is a culmination of my team and I’s hard work. We’ve been open for a few months now and we are really proud of what we have accomplished thus far.”

“If you don’t already know, we offer our dining menu in a 4-course, prix-fixe format with four options in each course. This hopefully makes you feel more at ease and makes it feel a little like an a la care menu. These are the best dishes we have to offer you. Please, kick back and relax and let our wonderful team guide you through this experience. I am glad you have given us the opportunity to take care of you and your friends, family, or both.”

From Zach Geerson.
As Chef Zach says, “It’s not the destination…It’s the Journey.”

We’ll meet the energized Chef Zach.

Breet KarasLido Bottle Works is a craft beer, wine, bottle shop and public house owned by Newport Beach natives located at Newport Beach’s Lido Marina Village. Enjoy a wide array of carefully collected and selected small batch beers, wines by the bottle and glass, and a tapas style menu of small bites, tasty offerings and delicious California coastal cuisine from Chef Amy Lebrun.

Lido Bottle Works is focused on offering locally sourced and sustainable ingredients in a stylish yet casual environment for locals and visitors alike. On the menu are winemaker and brewer events, an art gallery, live music, and more.

“Join us for a revelatory culinary experience of cooking, eating, and adventure. At Lido Bottle Works we believe people, food, and drink should be ‘Genuinely Good Together.’ Our unique dishes are prepared for our friends and family using local and sustainable ingredients perfectly paired with specialty craft beer, wine, and cocktails.”

Brett Karas, Operating Partner/General Manager is our guest.

Barry PrescottThe Landsby is perhaps the newest and most comfortable hotel in the Santa Ynez Valley. This stunning 50-room boutique hotel in Solvang with a lushly appointed interior courtyard with fire pits offers warm hospitality and refined, stylish accommodations. The Landsby features a clean contemporary design, with a hint of traditional Scandinavian aesthetic.

The completely remodeled, bright and open guestrooms are finished with blonde woods, brushed brass accents, and elegant but comfortable hand-crafted furnishings. The airy accommodations are complete with updated bathrooms, 47-inch flat-screen HDTVs, minibars, and stunning artwork commissioned from regional artists.

The Landsby’s signature restaurant is Mad & Vin showcasing wine-country inspired cuisine. The executive chef is Beto Huizar. Each dish is prepared with fresh, seasonal ingredients from California’s Central Coast. Seating for breakfast, lunch or dinner is in the welcoming dining room or dine alfresco on the outdoor patio overlooking the striking interior courtyard.

Happy Hour at the popular Lobby Bar (soon to expand) is seven days a week. It’s a favorite with the locals for quick, chef-driven bites and quality libations.

General Manager Barry Prescott, a hospitality veteran, shows us around.

Andy Harris and Andrew Gruel at the Fifth Anniversary of the SoCal Restaurant ShowChef Andrew Gruel, the founder of The Slapfish Restaurant Group, joins us with another installment of Ask the Chef.”

There is still a lot of unfortunate confusion out there regarding the desirability and safety of farm-raised seafood. The myth persists that wild-caught is always best. As Chef Andrew explains most of the seafood we enjoy domestically is farm-raised.

It’s all really a matter of best practices for the farm-raised seafood and developing uniform standards. That’s the wrinkle. Chef Andrew provides more insight.

Podcasts

Segment One: Show Preview with Co-Host Andy Harris
Segment Two: Chef Colin Fukunaga, FukuBurger, Las Vegas
Segment Three: Chef Ricardo Zarate, Rosaline in West Hollywood
Segment Four: Executive Chef Zach Geerson, Journeyman’s Food + Drink, The Hotel Fullerton, Fullerton
Segment Five: Brett Karas, Operating Partner / General Manager, Lido Bottle Works, Newport Beach
Segment Six: Barry Prescott, General Manager, The Landsby and Mad & Vin, Solvang
Segment Seven: Chef Andrew Gruel, Slapfish Restaurant Group