Show 336, August 10, 2019: Show Preview with Co-Host Andy Harris

Now a tantalizing preview of this Saturday’s 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 that’s probably a pretty good thing… As always, we greatly appreciate you being a part of our loyal listening audience. Truly couldn’t do it without you.

Since 1985 Mealtop has been serving traditional Korean shaved ice (Bingsoo) all over South Korea. These ever popular and traditional Korean desserts have recently arrived in the United States with locations in Buena Park and on L.A.’s Koreatown. We’ll meet USA proprietor Joon Hyun-Baek.

Voting for the 8th Annual Golden Foodie Awards representing the best in dining in Orange County commences on August 11th and runs for one tight week until Saturday, August 17th. It’s the people’s choice awards as Orange County foodies make the decisions. Pamela Waitt the Creator and Producer of the Golden Foodie Awards joins us with the details of how the voting works and what the categories are.

Learn the secrets of easy, healthy Greek cuisine with our guest, Chef Christina Xenos, co-author of Opa! The Healthy Greek Cookbook. When you don’t have the Greek island breeze behind you, finding local ingredients for complex recipes can seem difficult to integrate Greek food into your lifestyle. With Opa! The Healthy Greek Cookbook you can spare yourself the odyssey of traveling just to eat fresh and flavorful food. Opa! The Healthy Greek Cookbook leads you on a culinary journey towards an appetizing and healthy lifestyle through simple recipes.

Zama Tea & Kombucha is a community-focused, brick and mortar tea and Kombucha bar and wellness café serving many tasty vegan and healthier food options. They just celebrated their 3rd Anniversary in June. All the Kombuchas are house-brewed and at any given time a rotating selection of ten flavors options are available to enjoy on tap. It’s housed in a carefully restored, historic building in Old Town Tustin. It’s also the home of the Three Pug Bakery. Proprietress & Founder Leanne Herrera pulls the tap for us.

The boutique Rowen Wine Company is Rodney Strong Wine Estates new brand of small production, high-elevation wines from a remote and historic part of Sonoma County called The Cooley Ranch. This is the fruition of an 18-year project by Rodney Strong Proprietor Tom Klein under the personal direction of Winemaker Justin Seidenfeld who pulls the cork on this unusual venture for us.

Executive Chef Michael Rossi of THE RANCH Restaurant & Saloon in Anaheim is set to collaborate with Brewmaster Victor Novak of Golden Road Brewing for THE RANCH’s first ever Beer Dinner on Thursday evening, August 22nd. Chef Michael will craft globally-inspired dishes that pair with a selection of craft beers from Golden Road’s portfolio of core, seasonal and limited-edition brews. Chef Michael and Brewmaster Victor preview the menu and pairings with us.

Program Note : On Saturday morning, August 17th we’re at Alcazar Palm Springs for our “Delectably Palm Springs” special!

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

Play

Show 336, August 10, 2019: Executive Chef Michael Rossi, The Ranch Restaurant & Saloon, Anaheim & Brewmaster Victor Novak, Golden Road Brewing Co

Michael Rossi of the Ranch Restaurant and SaloonExecutive Chef Michael Rossi of THE RANCH Restaurant & Saloon in Anaheim is set to collaborate with Brewmaster Victor Novak of Golden Road Brewing for THE RANCH’s first ever Beer Dinner.

Chef Michael will craft globally-inspired dishes that pair with a selection of craft beers from Golden Road’s portfolio of core, seasonal and limited-edition brews.

The Beer Dinner will be held on Thursday, August 22nd at 6:00 p.m. at THE RANCH Events Center, located five floors above the Restaurant & Saloon. Guests will experience a five-course menu expertly matched with beer pairings for $125 per person (all inclusive, space is limited).

Victor Novak and his Blueberry Mocha Stout from Golden Road BrewingMenu includes:

  1. MINIATURE BAJA FISH TACOS OCTOPUS COCKTAIL(Tray Passed) | paired with K-38 CLARA
  2. CRUDO OF GEORGES BANK SEA SCALLOPS: Guava Aguachile, Macadamia Nut, Lime | paired with LONELY TARTS CLUB BAND
  3. BAJA STRIPED BASS: Steamed In Banana Leaf, Lemongrass, Coconut, Shrimp & Pineapple Fried Rice | paired with FIELDS OF GOLD SAISON
  4. MUSCOVY DUCK BREAST: Kalamata Olive, Black Mission Fig, English Cheddar | paired with IN BRUGES
  5. RED DEER VENISON CHOP: Tamarind, Orange, Smoked Jalapeño, Espresso | paired with GET UP OFFA THAT BROWN
  6. IRISH CAR BOMB: Bailey’s Semifreddo, Jameson Sabayon, Irish Stout Spice Cake | paired with EYE FOR AN IRISH

Info & Reservations @ 714.817.4204

Play

August 10: Mealtop, Golden Foodie Awards, Christina Xenos, Zama Tea & Kombucha, Rowen Wine Company, Michael Rossi and Victor Novak

Podcasts

Segment One: Show Preview with Co-Host Andy Harris
Segment Two: Mealtop (Korean Shaved Ice) with Proprietor Joon Hyun-Baek
Segment Three: 8th Annual Golden Foodie Awards Voting with Founder Pamela Waitt
Segment Four: Chef & Food Journalist Christina Xenos – Opa! The Healthy Greek Cookbook
Segment Five: Zama Tea & Kombucha, Old Town Tustin Part One
Segment Six: Zama Tea & Kombucha, Old Town Tustin Part Two
Segment Seven: Winemaker Justin Seidenfeld, Rowen Wine Company, Healdsburg, Sonoma County
Segment Eight: Executive Chef Michael Rossi, The Ranch Restaurant & Saloon, Anaheim & Brewmaster Victor Novak, Golden Road Brewing Co

Now a tantalizing preview of this Saturday’s 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 that’s probably a pretty good thing… As always, we greatly appreciate you being a part of our loyal listening audience. Truly couldn’t do it without you.

Since 1985 Mealtop has been serving traditional Korean shaved ice (Bingsoo) all over South Korea. These ever popular and traditional Korean desserts have recently arrived in the United States with locations in Buena Park and on L.A.’s Koreatown. We’ll meet proprietor Joon Hyun-Baek.

Voting for the 8th Annual Golden Foodie Awards representing the best in dining in Orange County commences on August 11th and runs for one tight week until Saturday, August 17th. It’s the people’s choice awards as Orange County foodies make the decisions. Pamela Waitt the Creator and Producer of the Golden Foodie Awards joins us with the details of how the voting works and what the categories are.

Learn the secrets of easy, healthy Greek cuisine with our guest, Chef Christina Xenos, co-author of Opa! The Healthy Greek Cookbook. When you don’t have the Greek island breeze behind you, finding local ingredients for complex recipes can seem difficult to integrate Greek food into your lifestyle. With Opa! The Healthy Greek Cookbook you can spare yourself the odyssey of traveling just to eat fresh and flavorful food.  Opa! The Healthy Greek Cookbook leads you on a culinary journey towards an appetizing and healthy lifestyle through simple recipes.

Zama Tea & Kombucha is a community-focused, brick and mortar tea and Kombucha bar and wellness café serving many tasty vegan and healthier food options. They just celebrated their 3rd Anniversary in June. All the Kombuchas are house-brewed and at any given time a rotating selection of ten flavors options are available to enjoy on tap. It’s housed in a carefully restored, historic building in Old Town Tustin. It’s also the home of the Three Pug Bakery. Proprietress & Founder Leanne Herrera pulls the tap for us.

The boutique Rowen Wine Company is Rodney Strong Wine Estates new brand of small production, high-elevation wines from a remote and historic part of Sonoma County called The Cooley Ranch. This is the fruition of an 18-year project by Rodney Strong Proprietor Tom Klein under the personal direction of Winemaker Justin Seidenfeld who pulls the cork on this unusual venture for us.

Executive Chef Michael Rossi of THE RANCH Restaurant & Saloon in Anaheim is set to collaborate with Brewmaster Victor Novak of Golden Road Brewing for THE RANCH’s first ever Beer Dinner on Thursday evening, August 22nd. Chef Michael will craft globally-inspired dishes that pair with a selection of craft beers from Golden Road’s portfolio of core, seasonal and limited-edition brews. Chef Michael and Brewmaster Victor preview the menu and pairings with us.

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

Joon Hyun-Baek of Mealtop CafeSince 1985 Mealtop has been serving traditional Korean shaved ice (Bingsoo) all over South Korea. These popular and traditional Korean desserts have recently arrived in the United States with locations in Buena Park and on L.A.’s Koreatown.

The menu at Mealtop features a multitude of authentic Bingsoo (shaved ice). All of Mealtop’s Bingsoo variations include four classic ingredients: soft shaved ice, braised red beans, chewy rice cakes and sweet condensed milk. The cast-iron braised sweet-but-savory red beans are the most important aspect, while the other three play equal parts in the taste of Korean tradition. All of the flavors come together in harmony and every ingredient is either made in-house using traditional techniques or locally sourced.

In addition to traditional shaved ice, Mealtop also offers other items such as lattes from South Korea (Bibibig Latte, Orange Latte and Babamba Latte), and desserts such as Ang Butter Bread and more.

“Even with an abundance of Korean food in Los Angeles, I felt and still somewhat feel that there is room for growth not only in Korean food but representation of Korean culture; thus I made it one of my life goals to spread Korean culture through food and clothing. Our ultimate goal is to bring a piece of South Korean culture to these communities through traditional Korean shaved ice and desserts.” — CEO Joon Hyun-Baek

We’ll meet proprietor Joon Hyun-Baek.

Pam Waitt of the Golden Foodie AwardsVoting for the 8th Annual Golden Foodie Awards representing the best in dining in Orange County commences on August 11th and runs for one tight week until Saturday, August 17th. It’s the people’s choice awards as Orange County foodies make the decisions.

“The Golden Foodie Awards has evolved into a celebration of Orange County’s rich culinary scene,” said Pamela Waitt, creator and producer of the Golden Foodie Awards, and president of the OC Restaurant Association. “Now in its 8th year, the Golden Foodie Awards have grown exponentially in reach and media attention. To enable us to continue to grow as an event, we have previously brought on the accounting firm of Moss Adams to audit votes and continue to attract sponsors who share a vision of highlighting those stand-out chefs and restaurants in Orange County.”

The Golden Foodie Awards is a people’s choice event that recognizes the best chefs, libations and cuisine at chef-driven and independent restaurants. With its focus on involving the Orange County community to serve as judges through their voting, the Golden Foodie Awards serve as a high honor and is an indication of local culinary trends and consumer preferences.

Connoisseurs of cuisine and lovers of libations will have a chance for one week (starting August 11th) to vote for their favorites among 14 categories. The voting includes categories ranging from Bartender of the Year to Best Service Award.

The gala awards ceremony is set for the Marriott Newport Beach on September 29th.

Christina Xenos of My Sweet Greek CateringLearn the secrets of easy, healthy Greek cuisine with our guest, Chef Christina Xenos, co-author of Opa! The Healthy Greek Cookbook. When you don’t have the Greek island breeze behind you, finding local ingredients for complex recipes can seem difficult to integrate Greek food into your lifestyle. With Opa! The Healthy Greek Cookbook you can spare yourself the odyssey of traveling just to eat fresh and flavorful food. Opa! The Healthy Greek Cookbook leads you on a culinary journey towards an appetizing and healthy lifestyle through simple recipes.

Discover Greek cooking with:

  • 90 Recipes for popular Greek dishes made with easy-to-find ingredients
  • Greek Kitchen Tips including how to stock your pantry and kitchen with the right ingredients and equipment, plus cooking techniques
  • A Regional Overview explaining Greek food from ancient times to modern day

Recipes in this Greek cookbook include: Avocado Skordalia, Baked Zucchini Patties, Spanakopita, Spinach Rice, Vegetable Moussaka, Shrimp Santorini, Spinach and Feta Stuffed Chicken Breasts, Greek Yogurt Brandy Cake, and much more!

Christina Xenos is a professional chef, cookbook author, and journalist based in Los Angeles, California. Her Greek-themed pop-up dining experiences have been featured in Food & Wine magazine, among other outlets. She loves sharing her recipes and food musings on her instagram and recipe blog.

Leanne Herrera of Zama Tea and KombuchaZama Tea & Kombucha is a community-focused, brick and mortar tea and Kombucha bar and wellness café serving many tasty vegan and healthier food options. Zama celebrated its Third Anniversary in Old Town Tustin in June.

“Observing the demands of a healthier beverage, Zama Tea opened one of the first Kombucha On Tap locations in the OC at the Packing House’s lower level. That location has since moved to Old Town Tustin, Ca. Kombucha [Kawm-Boo-Cha ] a non-alcoholic, probiotic tea is gaining popularity among foodies who favor organic beverages with a very low sugar content and lots of health benefits.

All the Kombuchas are house-brewed and at any given time a rotating selection of ten flavors options (from a master recipe library of 70 flavors) are available to enjoy on tap at the 12-foot Kombucha Bar. It’s housed in a carefully restored, historic building in Old Town Tustin (the site of the first Doctor’s Office in Tustin.) It’s also the home of the Three Pug Bakery, a local artisan enterprise.

Zama Tea & Kombucha provides a welcome, holistic respite from the stresses of everyday life. An unexpected feature is a tranquil, shaded back patio.

“Kombucha is a very popular topic in the beverage industry these days. While very well-liked, it is also quite controversial. The main reason for this is the many claims of health benefits, arguments over the best ingredients to use, and especially whether “raw” or pasteurized versions are better for you. Don’t let the controversy bother you, though; it is still a beverage that you should consider drinking and enjoying!”

Kombucha is a beverage made of fermented bacteria and yeast in tea. Its routes have been traced back to 221 B.C. in China, but may go back even further! While the drink is called various things including “Manchurian mushroom,” the tea fungus is not made with any mushrooms. (The reason for this name comes from the appearance that is created during the fermenting process.)

Proprietress Leanne Herrera pulls the tap for us.

Justin Seidenfeld of Roden Wine CompanyThe boutique Rowen Wine Company is Rodney Strong Wine Estates new brand of small production, high-elevation wines from a remote and historic part of Sonoma County called The Cooley Ranch. This is the fruition of an 18-year project by Rodney Strong Proprietor Tom Klein under the personal direction of Winemaker Justin Seidenfeld.

The vineyards at Cooley Ranch are above the fog line, which increases the sun exposure and heat that Cabernet Sauvignon and other Bordeaux red varietals need to ripen, but also provides cooling during the summer heat, which settles down in the lower valleys.

The 2016 ROWEN red blend is a lush and elegant wine consisting of wonderful high elevation, mountain fruit. The wine has aromas of dark cherries, blackberries and sweet toasted oak from the co-fermented Viognier. On the palate, the wine is balanced and structured from the Cabernet Sauvignon with notes of juicy cassis, light floral and sweet vanilla. Co-fermenting the Syrah with the Viognier is a classic Northern Rhone technique which adds an exotic floral element to the finished wine as well as a rounder mouthfeel. Enjoy this wine now with sharp cheeses and charcuterie, grilled filet mignon, cocoa dusted chocolate torte or cellar for enjoyment for years to come.”

Justin Seidenfeld serves as winemaker for Rodney Strong Vineyards and Rowen Wine Company. Named one of Wine Enthusiasts “Top 40 Under 40” in 2017. Justin brings a bold perspective on crafting unique wines.

Michael Rossi of the Ranch Restaurant and SaloonExecutive Chef Michael Rossi of THE RANCH Restaurant & Saloon in Anaheim is set to collaborate with Brewmaster Victor Novak of Golden Road Brewing for THE RANCH’s first ever Beer Dinner.

Chef Michael will craft globally-inspired dishes that pair with a selection of craft beers from Golden Road’s portfolio of core, seasonal and limited-edition brews.

The Beer Dinner will be held on Thursday, August 22nd at 6:00 p.m. at THE RANCH Events Center, located five floors above the Restaurant & Saloon. Guests will experience a five-course menu expertly matched with beer pairings for $125 per person (all inclusive, space is limited).

Victor Novak and his Blueberry Mocha Stout from Golden Road BrewingMenu includes:

  1. MINIATURE BAJA FISH TACOS OCTOPUS COCKTAIL(Tray Passed) | paired with K-38 CLARA
  2. CRUDO OF GEORGES BANK SEA SCALLOPS: Guava Aguachile, Macadamia Nut, Lime | paired with LONELY TARTS CLUB BAND
  3. BAJA STRIPED BASS: Steamed In Banana Leaf, Lemongrass, Coconut, Shrimp & Pineapple Fried Rice | paired with FIELDS OF GOLD SAISON
  4. MUSCOVY DUCK BREAST: Kalamata Olive, Black Mission Fig, English Cheddar | paired with IN BRUGES
  5. RED DEER VENISON CHOP: Tamarind, Orange, Smoked Jalapeño, Espresso | paired with GET UP OFFA THAT BROWN
  6. IRISH CAR BOMB: Bailey’s Semifreddo, Jameson Sabayon, Irish Stout Spice Cake | paired with EYE FOR AN IRISH

Podcasts

Segment One: Show Preview with Co-Host Andy Harris
Segment Two: Mealtop (Korean Shaved Ice) with Proprietor Joon Hyun-Baek
Segment Three: 8th Annual Golden Foodie Awards Voting with Founder Pamela Waitt
Segment Four: Chef & Food Journalist Christina Xenos – Opa! The Healthy Greek Cookbook
Segment Five: Zama Tea & Kombucha, Old Town Tustin Part One
Segment Six: Zama Tea & Kombucha, Old Town Tustin Part Two
Segment Seven: Winemaker Justin Seidenfeld, Rowen Wine Company, Healdsburg, Sonoma County
Segment Eight: Executive Chef Michael Rossi, The Ranch Restaurant & Saloon, Anaheim & Brewmaster Victor Novak, Golden Road Brewing Co

Podcasts

Segment One: Show Preview with Co-Host Andy Harris
Segment Two: Mealtop (Korean Shaved Ice) with Proprietor Joon Hyun-Baek
Segment Three: 8th Annual Golden Foodie Awards Voting with Founder Pamela Waitt
Segment Four: Chef & Food Journalist Christina Xenos – Opa! The Healthy Greek Cookbook
Segment Five: Zama Tea & Kombucha, Old Town Tustin Part One
Segment Six: Zama Tea & Kombucha, Old Town Tustin Part Two
Segment Seven: Winemaker Justin Seidenfeld, Rowen Wine Company, Healdsburg, Sonoma County
Segment Eight: Executive Chef Michael Rossi, The Ranch Restaurant & Saloon, Anaheim & Brewmaster Victor Novak, Golden Road Brewing Co

Show 120, May 2, 2015: Show Preview with Guest Host Chef Andrew Gruel and Producer & Co-Host Andy Harris

Andrew GruelExecutive Chef Andrew Gruel of the rapidly growing Slapfish empire with restaurants in Huntington Beach, Laguna Beach, and, now, Newport Beach is today’s special Guest Host. His new restaurant makeover series on FYI, “Say it to My Face,” launches Saturday evening, May 9th at 10:00 p.m. on FYI.

Now a preview of today’s satisfyingly overstuffed show.

The Museum of the American Cocktail (MOTAC) announces its next Los Angeles seminar, “Vive l’Aperitif! An Invitation to Preprandial Drinking,” Monday, May 11th, 2015 at one of L.A.’s happening restaurants, Scopa Italian Roots in Venice. Sampling of classic aperitifs is on the menu. It’s all in celebration of National Aperitif Day. Scopa’s Steve Livigni and MOTAC’s Philip Dobard join us to explain what an aperitif is and how it fits into a modern cocktail program.

When two highly regarded young chefs get together for a collaborative dinner that’s a recipe for true dining excitement! On Tuesday, May 12th, Chef Eric Samaniego of Little Sparrow in Santa Ana and Chef Carlos Salgado of Taco Maria at SoCo in Costa Mesa will partner up for a special chefs collaboration event, Little Maria. The five-course dinner will be hosted at Little Sparrow, featuring dishes that motivate both chefs to break out of their comfort zones. Little Sparrow’s Chef Eric Samaniego is our guest with all the tantalizing 411.

Executive Chef Ross Pangilinan oversees the high-end Leatherby’s Café Rouge at the striking Renee and Henry Segerstrom Concert Hall in Costa Mesa. It’s part of the prominent Patina Restaurant Group. Unusually it’s only available for dining on performance nights. Fortunately it’s not a stripped-down pre-theater, “get ‘em out fast” approach. It’s leisurely fine-dining that’s part of the evening’s show experience. Chef Pangilinan joins us to explain his novel “meal and a performance” approach to fine-dining.

Daniel Minjares, a senior restaurant manager at The Ranch Restaurant & Saloon in Anaheim, has recently assumed an additional role as mixologist for the restaurant. Minjares, a Southern California native, and a 33 year restaurant veteran was the beverage manager at SkyCity Restaurant at the Seattle Space Needle prior to joining The Ranch team three years ago. Currently, he is combining the unique offerings of the restaurant’s heirloom vegetable farm in creating farm-to-glass cocktails, complimenting the restaurants’ seasonally driven menu.

Pastry Chef Mariah Swan of BLD in the Fairfax District of Los Angeles is no stranger to listeners of the “SoCal Restaurant Show.”

Her latest, long-in-the-works venture, is ICDC (Ice Cream, Doughnuts and Coffee) located next door to BLD on Beverly Blvd. The sweets menu changes daily. Swan created the popular Doughnut Shoppe Wednesdays at BLD. Look for her signature butterscotch doughnut.

All of this and lots more absolutely incredible deliciousness on Saturday’s show!

 

Play

May 2: Philip Dobard, Scopa Italian Roots, Eric Samaniego, Ross Pangilinan, The Ranch Restaurant & Saloon, Mariah Swan

Podcasts

Segment One: Show Preview with Guest Host Chef Andrew Gruel and Producer & Co-Host Andy Harris
Segment Two: MOTAC’s Philip Dobard and Scopa’s Steve Livigni
Segment Three: Chef Eric Samaniego and “Little Maria” Evening
Segment Four: Executive Chef Ross Pangilinan, Leatherby’s Café Rouge
Segment Five: Mixologist Dan Minjares, The Ranch Restaurant, Anaheim Part One
Segment Six: Mixologist Dan Minjares, The Ranch Restaurant, Anaheim Part Two
Segment Seven: Pastry Chef Mariah Swan, ICDC, Los Angeles’ Fairfax District Part One
Segment Eight: Pastry Chef Mariah Swan, ICDC, Los Angeles’ Fairfax District Part Two

Andrew GruelExecutive Chef Andrew Gruel of the rapidly growing Slapfish empire with restaurants in Huntington Beach, Laguna Beach, and, now, Newport Beach is today’s special Guest Host.

Now a preview of today’s satisfyingly overstuffed show.

The Museum of the American Cocktail (MOTAC) announces its next Los Angeles seminar, “Vive l’Aperitif! An Invitation to Preprandial Drinking,” Monday, May 11th, 2015 at one of L.A.’s hottest restaurants, Scopa Italian Roots in Venice. Sampling of classic aperitifs is on the menu. It’s all in celebration of National Aperitif Day. Scopa’s Steve Livigni and MOTAC’s Philip Dobard join us to explain what an aperitif is and how it fits into a contemporary cocktail program.

When two highly regarded young chefs get together for a collaborative dinner that’s a recipe for true dining excitement! On Tuesday, May 12th, Chef Eric Samaniego of Little Sparrow in Santa Ana and Chef Carlos Salgado of Taco Maria at SoCo in Costa Mesa will partner up for a special chef collaboration event, Little Maria. The five-course dinner will be hosted at Little Sparrow, featuring dishes that motivate both chefs to break out of their comfort zones. Little Sparrow’s Chef Eric Samaniego is our guest with all the tantalizing 411.

Executive Chef Ross Pangilinan oversees the high-end Leatherby’s Café Rouge at the striking Renee and Henry Segerstrom Concert Hall in Costa Mesa. It’s part of the prominent Patina Restaurant Group. Unusually it’s only available for dining on performance nights. Fortunately it’s not a stripped-down pre-theater, “get ‘em out fast” approach. It’s leisurely fine-dining with flair that’s part of the show experience. Chef Pangilinan joins us to explain his novel “meal and a performance” approach to fine-dining.

Daniel Minjares, a senior restaurant manager at The Ranch Restaurant & Saloon in Anaheim, has recently assumed an additional role as mixologist for the restaurant. Minjares, a Southern California native, and a 33 year restaurant veteran was the beverage manager at SkyCity Restaurant at the Seattle Space Needle in Seattle prior to joining The Ranch team three years ago. Currently, he is combining the unique offerings of the restaurant’s heirloom vegetable farm in creating farm-to-glass cocktails, complimenting the restaurants’ seasonally driven menu.

Pastry Chef Mariah Swan of BLD in the Fairfax District of Los Angeles is no stranger to listeners of the “SoCal Restaurant Show.”

Her latest, long-in-the-works venture, is ICDC (Ice Cream, Doughnuts and Coffee) located next door to BLD on Beverly Blvd. The menu changes daily. Swan created the popular Doughnut Shoppe Wednesdays at BLD. Look for her signature butterscotch doughnut.

All of this and lots more absolutely incredible deliciousness on Saturday’s show!

Steve LivigniThe Museum of the American Cocktail (MOTAC) announces its next Los Angeles seminar, “Vive l’Aperitif! An Invitation to Preprandial Drinking,” Monday, May 11th, 2015 at one of L.A.’s hottest restaurants, Scopa Italian Roots in Venice. Sampling of classic aperitifs is on the menu. It’s all in celebration of National Aperitif Day.

Ever wonder what distinguishes an aperitif from a digestif ? And what their culinary function is? Well, celebrate National Aperitif Day with The Museum of the American Cocktail and wonder no more. Celebrated mixologists and restaurateurs Steve Livigni & Pablo Moix lead participants on a tasting tour of aperitifs both common and rare, neat and cocktailed. Guests will learn what they need to know to select and appreciate a fine before-dinner drink and enjoy innovative takes on Italian classics from “Top Chef” star Chef Antonia Lofaso (who is a co-owner.)

Scopa’s Steve Livigni and MOTAC’s Philip Dobard join us to explain what an aperitif is and how it fits into a contemporary cocktail program.

Eric SamaniegoWhen two highly regarded young chefs get together for a collaborative dinner that’s a recipe for true dining excitement! On Tuesday, May 12th, Chef Eric Samaniego of Little Sparrow in Santa Ana and Chef Carlos Salgado of Taco Maria at SoCo in Costa Mesa will partner up for a special chef collaboration event, Little Maria. The five-course dinner will be hosted at Little Sparrow, featuring dishes that motivate both chefs to break out of their comfort zones.

“Guests can expect the unexpected” Samaniego said. “This has been in the works for a long time and Carlos and I are excited it’s finally happening.”

The Little Maria dinner features two seatings, at 6:00 p.m. and 8:30 p.m., priced at $85 per person with an optional $30 wine pairing. Tickets must be purchased in advance. To maintain the element of suspense the menu will not be revealed until a few days before the dinner.

Both Chef Samaniego and Salgado have made a huge impact on the Orange County culinary scene in the past year. Little Sparrow recently had their debut on Season One of Bravo’s “Best New Restaurant” series hosted by Chef Tom Colicchio while Chef Salgado was recognized by Food & Wine magazine as one of the “Best New Chefs of 2015.”

Little Sparrow’s Chef Eric Samaniego is our guest with all the tantalizing 411.

Ross PangilinanFor over five years Executive Chef Ross Pangilinan has overseen the high-end Leatherby’s Café Rouge at the striking Renee and Henry Segerstrom Concert Hall in Costa Mesa. It’s part of the prominent Patina Restaurant Group. Unusually it’s only available for dining on performance nights. Fortunately it’s not a stripped-down pre-theater, “get ‘em out fast” approach. It’s leisurely fine-dining that’s part of the full show experience.

Currently the creative pre-theater menus are the continuation of their Broadway-themed menus. They take inspiration from the music and characters of the running shows. Pangilinan and team transport patrons into the world of highly acclaimed theatrical performances through carefully crafted three-course menus that pay tribute to each cherished tale.

June showcases a Broadway jukebox musical, Motown, with dishes such as Motown Sound featuring Smoked and Grilled Pork Porterhouse, Lobster Mac and Cheese, Roasted Vegetables, and Rosemary Jus.

Chef Pangilinan joins us to explain his novel “meal and a performance” approach to creative fine-dining.

Dan MinjaresDaniel Minjares, a senior restaurant manager at The Ranch Restaurant & Saloon in Anaheim, has recently assumed an additional role as mixologist for the restaurant.

Minjares, a Southern Califorenia native, and a 33 year restaurant veteran was the beverage manager at SkyCity Restaurant at the Seattle Space Needle in Seattle prior to joining The Ranch team three years ago. Currently, he is combining the unique offerings of the restaurant’s heirloom vegetable farm in creating farm-to-glass cocktails, complimenting the restaurants’ seasonally driven menu.

The Edwards Ranch Estates heirloom vegetable farm is located on Ranch Owner, Andrew Edwards’s private property and is where a portion of the produce is grown that supplies the restaurant’s menu. The farm supports Executive Chef Michael Rossi’s vision of a seasonally driven menu and provides Rossi the creative freedom and flexibility to design menus and dishes around the seasons. Initially intended for restaurant menu development, the farm will now support a seasonally driven beverage menu.

Rossi and Minjares are currently working together on plans for the upcoming season. “Having the ability to blend the flavors from fruits, herbs, peppers and heirloom vegetables grown on our own farm, creating our own unique flavors for cocktails, it just doesn’t get any better,” said Minjares. Currently Minjares is also barrel aging and crafting his own bitters and aromatics for the new Spring cocktail menu.

This Spring’s beverage menu is divided into three sections, leading with Edwards Ranch Estates farm crafted cocktails featuring the LemonThyme Cocktail with house-made Meyer Limoncello, Nolet Gin, muddled Edward Ranch Estates lemon thyme, simple syrup, fresh lemon and a splash of soda. Listed next are the Signature cocktails and includes the Chipotle Margarita – Riviera Magazine’s 2013 Cocktail Tour Winner and the Old Fashion Cowboy. Signature Martinis & Manhattans complete the new menu and includes The Ranch Cucumber Martini, The Two-Step and the California Manhattan.

Mariah SwanPastry Chef Mariah Swan of BLD in the Fairfax District of Los Angeles is no stranger to listeners of the “SoCal Restaurant Show.”

Her latest, long-in-the-works venture is ICDC (Ice Cream, Doughnuts and Coffee) located next door to BLD on Beverly Blvd. Everything is created in-house. The menu of ice cream and doughnuts changes daily.

Swan created the popular Doughnut Shoppe Wednesdays at BLD which ICDC now replaces. Now you can get incredible fresh doughnuts every day ICDC is open. (Closed on Monday.) You can get doughnut holes by the half-dozen. Look for her signature butterscotch doughnut.

Podcasts

Segment One: Show Preview with Guest Host Chef Andrew Gruel and Producer & Co-Host Andy Harris
Segment Two: MOTAC’s Philip Dobard and Scopa’s Steve Livigni
Segment Three: Chef Eric Samaniego and “Little Maria” Evening
Segment Four: Executive Chef Ross Pangilinan, Leatherby’s Café Rouge
Segment Five: Mixologist Dan Minjares, The Ranch Restaurant, Anaheim Part One
Segment Six: Mixologist Dan Minjares, The Ranch Restaurant, Anaheim Part Two
Segment Seven: Pastry Chef Mariah Swan, ICDC, Los Angeles’ Fairfax District Part One
Segment Eight: Pastry Chef Mariah Swan, ICDC, Los Angeles’ Fairfax District Part Two