Tag Archives: The Winery Restaurant and Wine Bar

Show 496, October 22, 2022: Show Preview with Executive Producer & Co-Host Andy Harris

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“The fun and family-friendly atmosphere a guest experiences in any Anna Maria Oyster Bar location comes from the warm smiles and gratitude their wonderful and loyal staff bring to the guests. Their dedication to keeping their restaurants fresh and fun for all who dine with Anna Maria Oyster Bar stems from the desire to make the guest experience memorable. From their managers and servers, cooks and kitchen staff, AMOB aims to provide you pleasant service at a great value. AMOB was founded on the Anna Maria City Pier in 1996, and the City Pier will always be their home. While this location closed in 1999, this is where AMOB established regulars and made a name for themselves with fresh seafood and fun atmosphere.” Fortunately in 2015 Anna Maria Oyster Bar on the Pier launched on the Historic Bridge Street Pier in Bradenton Beach, FL with unrivaled views of the Intercoastal Waterway. We reel in Managing Partner and Director of Purchasing Lynn Horne to discuss all that is Anna Maria Oyster Bar.

“This year Philly’s Best celebrates 30 years of true Philly flavor in California. The company was started by native Philadelphians Bob and Andrea Levey, who wanted to bring the flavors of Philadelphia to their new home of Southern California. In 1992, they opened their first Philly’s Best location in Fountain Valley (which still operates in its original location.)  All Philly’s Best cheesesteaks are prepared to order on a seasoned flat-top grill featuring thinly sliced steak or chicken breast with melted white American cheese loaded into an authentic Amoroso’s roll brought in from the East Coast.” Founder Bob Levey takes a break from working the seasoned flat-top grill to join us with spatula in hand.

“ForFriends Inn & Village is situated in downtown Santa Ynez, California and just five minutes from Los Olivos & Solvang. This immaculately detailed eight-room boutique bed & breakfast lies in the heart of the Santa Barbara County Wine Country and is surrounded by rolling hills, cattle ranches, horse farms and over 200 gorgeous vineyards and wineries. ForFriends Inn is within a short walk to tasting rooms and the area’s best restaurants and entertainment; and a short, traffic-free drive to all of the wonderful wineries and other attractions throughout the Santa Ynez Valley and the Santa Rita Hills. Newly added is the adjacent Village featuring six private, free-standing bungalows.  Each of the six, spacious units is a 650 square foot, “tiny inn” California Craftsman Bungalow. The Bungalows offer all the premium amenities found at the Inn plus extras with considerably more space and privacy.” Innkeeper Dave Pollock joins us to welcome the audience to ForFriends Inn & Village.

The Winery Restaurant & Wine Bar located in The District in Tustin is celebrating its 15th Anniversary this month. Founding Partners William Lewis and Executive Chef Yvon Goetz join us with Champagne flutes in hand to celebrate this achievement. There are now also thriving sister Winery Restaurants on the water in Newport Beach and in La Jolla. “The Winery Restaurant & Wine Bar is focused on successfully pairing contemporary California regional cuisine, with a hip, vibrant, sophisticated setting, to create a cutting-edge dining experience. When Partners JC Clow, William Lewis and Chef Yvon Goetz set out 15 years ago to deliver a culinary experience straight from wine county, little did they know that they would also earn the title along the way of “Restaurateurs of the Year” for their achievements and have their restaurants in Newport Beach and Tustin earn the title of “Restaurant of the Year” multiple times!”

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. It’s no secret that finding good employees for both the front and back-of-the-house in the restaurant business is currently a challenge. Once you hire and train good employees the next hurdle is retaining them. Chef Andrew is about to debut his new, full-service Calico Fish House in Huntington Beach. We’ll explore the staffing challenge dilemma with him.

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

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Show 496, October 22, 2022: William Lewis and Executive Chef Yvon Goetz, Founding Partners, The Winery Restaurant and Wine Bar, Tustin

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William Lewis, JC Clow and Yvon Goetz of the Winery Restaurants and Wine Bar

The Winery Restaurant & Wine Bar located in The District in Tustin is celebrating its 15th Anniversary this month. Founding Partners William Lewis and Executive Chef Yvon Goetz join us with Champagne flutes in hand to celebrate this achievement. There are now also thriving sister Winery Restaurants on the water in Newport Beach and in La Jolla. All have slightly different looks and personalities. The La Jolla location features a separate, detached The Wine Bar by The Winery for wine tasting and small bites.

“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!”

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October 22: Anna Maria Oyster Bar, Philly’s Best, ForFriends Inn & Village, The Winery’s 15th Anniversary

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Podcasts

Segment One: Show Preview with Executive Producer & Co-Host Andy Harris
Segment Two: Anna Maria Oyster Bar on The Pier, Bradenton Beach, FL Part One
Segment Three: Anna Maria Oyster Bar on The Pier, Bradenton Beach, FL Part Two
Segment Four: Bob Levey, Founder, Philly’s Best, Fountain Valley and Beyond Part One
Segment Five: Bob Levey, Founder, Philly’s Best, Fountain Valley and Beyond Part Two
Segment Six: ForFriends Inn & Village, Santa Ynez, CA with Innkeeper Dave Pollock
Segment Seven: William Lewis and Executive Chef Yvon Goetz, Founding Partners, The Winery Restaurant and Wine Bar, Tustin
Segment Eight: Chef Andrew Gruel, Co-Host, with “Ask the Chef”

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

“The fun and family-friendly atmosphere a guest experiences in any Anna Maria Oyster Bar location comes from the warm smiles and gratitude their wonderful and loyal staff bring to the guests. Their dedication to keeping their restaurants fresh and fun for all who dine with Anna Maria Oyster Bar stems from the desire to make the guest experience memorable. From their managers and servers, cooks and kitchen staff, AMOB aims to provide you pleasant service at a great value. AMOB was founded on the Anna Maria City Pier in 1996, and the City Pier will always be their home. While this location closed in 1999, this is where AMOB established regulars and made a name for themselves with fresh seafood and fun atmosphere.” Fortunately in 2015 Anna Maria Oyster Bar on the Pier launched on the Historic Bridge Street Pier in Bradenton Beach, FL with unrivaled views of the Intercoastal Waterway. We reel in Managing Partner and Director of Purchasing Lynn Horne to discuss all that is Anna Maria Oyster Bar.

“This year Philly’s Best celebrates 30 years of true Philly flavor in California. The company was started by native Philadelphians Bob and Andrea Levey, who wanted to bring the flavors of Philadelphia to their new home of Southern California. In 1992, they opened their first Philly’s Best location in Fountain Valley (which still operates in its original location.) All Philly’s Best cheesesteaks are prepared to order on a seasoned flat-top grill featuring thinly sliced steak or chicken breast with melted white American cheese loaded into an authentic Amoroso’s roll brought in from the East Coast.” Founder Bob Levey takes a break from working the seasoned flat-top grill to join us with spatula in hand.

“ForFriends Inn & Village is situated in downtown Santa Ynez, California and just five minutes from Los Olivos & Solvang. This immaculately detailed eight-room boutique bed & breakfast lies in the heart of the Santa Barbara County Wine Country and is surrounded by rolling hills, cattle ranches, horse farms and over 200 gorgeous vineyards and wineries. ForFriends Inn is within a short walk to tasting rooms and the area’s best restaurants and entertainment; and a short, traffic-free drive to all of the wonderful wineries and other attractions throughout the Santa Ynez Valley and the Santa Rita Hills. Newly added is the adjacent Village featuring six private, free-standing bungalows. Each of the six, spacious units is a 650 square foot, “tiny inn” California Craftsman Bungalow. The Bungalows offer all the premium amenities found at the Inn plus extras with considerably more space and privacy.” Innkeeper Dave Pollock joins us to welcome the audience to ForFriends Inn & Village.

The Winery Restaurant & Wine Bar located in The District in Tustin is celebrating its 15th Anniversary this month. Founding Partners William Lewis and Executive Chef Yvon Goetzjoin us with Champagne flutes in hand to celebrate this achievement. There are now also thriving sister Winery Restaurants on the water in Newport Beach and in La Jolla. “The Winery Restaurant & Wine Bar is focused on successfully pairing contemporary California regional cuisine, with a hip, vibrant, sophisticated setting, to create a cutting-edge dining experience. When Partners JC Clow, William Lewis and Chef Yvon Goetz set out 15 years ago to deliver a culinary experience straight from wine county, little did they know that they would also earn the title along the way of “Restaurateurs of the Year” for their achievements and have their restaurants in Newport Beach and Tustin earn the title of “Restaurant of the Year” multiple times!”

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. It’s no secret that finding good employees for both the front and back-of-the-house in the restaurant business is currently a challenge. Once you hire and train good employees the next hurdle is retaining them. Chef Andrew is about to debut his new, full-service Calico Fish House in Huntington Beach. We’ll explore the staffing challenge dilemma with him.

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

Lynn Horne of the Anna Maria Oyster Bar

“The fun and family-friendly atmosphere a guest experiences in any Anna Maria Oyster Bar location comes from the warm smiles and gratitude their wonderful and loyal staff bring to the guests. Their dedication to keeping their restaurants fresh and fun for all who dine with Anna Maria Oyster Bar stems from the desire to make the guest experience memorable. From their managers and servers, cooks and kitchen staff, AMOB aims to provide you pleasant service at a great value.”

“AMOB was founded on the Anna Maria City Pier in 1996, and the City Pier will always be their home. While this location closed in 1999, this is where AMOB established regulars and made a name for themselves with fresh seafood and fun atmosphere. Fortunately in 2015 Anna Maria Oyster Bar on the Pier launched on the Historic Bridge Street Pier in Bradenton Beach, FL with unrivaled views of the Intercoastal Waterway.”

“AMOB’s coastal-inspired menu showcases traditional favorites like fresh seafood, lobster, shrimp, chicken, soups and salads, fish specials and more. Don’t miss the Tuna Stack. And of course, AMOB wouldn’t be an oyster bar if they didn’t have delicious oysters available in a variety of preparations.”

We reel in Managing Partner and Director of Purchasing Lynn Horne to discuss all that is Anna Maria Oyster Bar.

Bob Levey of Philly's Best

“This year Philly’s Best celebrates 30 years of true Philly flavor in California. The company was started by native Philadelphians Bob and Andrea Levey, who wanted to bring the flavors of Philadelphia to their new home of Southern California. In 1992, they opened their first Philly’s Best location in Fountain Valley (which still operates in its original location.)”

“The company’s authentic flavors start with proprietary recipes, along with ingredients and products direct from Philadelphia, including Amoroso’s® rolls, Wise® Chips, Taylor® Pork Roll, Hank’s Soda, Pennsylvania Dutch Birch Beer® and a variety of TastyKake® offerings. A uniquely Philly brand and concept, Philly’s Best has grown to 20 locations throughout California.”

“All Philly’s Best cheesesteaks are prepared to order on a seasoned flat-top grill featuring thinly sliced steak or chicken breast with melted white American cheese loaded into an authentic Amoroso’s roll brought in from the East Coast.”

“Starting in July 2022 as we celebrate our 30th anniversary of serving up California’s most authentic cheesesteaks, we’ve taken our west coast guests on a little trip down south with the introduction of our new Nashville Hot Chicken Cheesesteak,” said Bob Levey, founder of Philly’s Best. “While always staying true to our East Coast roots, Philly’s Best is passionate about unveiling new and exciting flavors to our guests, and we know that even those most loyal to our award-winning cheesesteaks like to mix it up from time to time. We’re confident this new kickin’ chicken option is sure to become a fast favorite, especially among fans who love to load up their cheesesteaks and hoagies with our spicy pepper spread.” “This newest chicken cheesesteak is packing a sweet, savory, smokey heat with the fiery flavors of Nashville Hot!”

Founder Bob Levey takes a break from working the seasoned flat-top grill to join us with spatula in hand.

Dave Pollock of ForFriends Inn and Village

“ForFriends Inn & Village is situated in downtown Santa Ynez, California and just five minutes from Los Olivos & Solvang. This immaculately detailed eight-room boutique bed & breakfast lies in the heart of the Santa Barbara County Wine Country and is surrounded by rolling hills, cattle ranches, horse farms and over 200 gorgeous vineyards and wineries. ForFriends Inn is within a short walk to tasting rooms and the area’s best restaurants and entertainment; and a short, traffic-free drive to all of the wonderful wineries and other attractions throughout the Santa Ynez Valley and the Santa Rita Hills.”

“Completed in 2005, ForFriends Inn was built in the fashion of a large Craftsman farmhouse. Great care has been given to combine Wine Country and the New West with a touch of elegance to create a perfect wine country getaway for couples and friends seeking a brief respite from their busy lives.”

“Eight large, elegant rooms in ForFriends Inn include six in the main house and two private cottages — the two-story Sunstone Tower and the cozy Kalyra Cottage. All of the rooms offer a California king-sized bed, large private bathrooms, sitting areas, premium linens, upgraded amenities, luxurious bathrobes, balconies and porches. All are elegantly appointed to provide you with an array of personal touches and all of the amenities guests deserve.”

“Newly added is the adjacent Village featuring six private, free-standing bungalows. Each of the six, spacious units is a 650 square foot, “tiny inn” California Craftsman Bungalow. A custom studio layout features Amish-made bedroom furniture, well-appointed kitchenette with table and chairs, custom cabinets with granite countertops and premium finishes, whisper quiet appliances, private porches with rocking chairs, and on-site parking. The Bungalows offer all the premium amenities found at the Inn plus extras with considerably more space and privacy.”

“All stays include a chef-driven, homemade 3-course breakfast at the Inn and a fun and social wine and hors d’oeuvres Happy Hour featuring local wineries.”

Innkeeper Dave Pollock joins us to welcome the audience to ForFriends Inn & Village.

William Lewis, JC Clow and Yvon Goetz of the Winery Restaurants and Wine Bar

The Winery Restaurant & Wine Bar located in The District in Tustin is celebrating its 15th Anniversary this month. Founding Partners William Lewis and Executive Chef Yvon Goetz join us with Champagne flutes in hand to celebrate this achievement. There are now also thriving sister Winery Restaurants on the water in Newport Beach and in La Jolla.

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

Chef Andrew Gruel savoring a New Jersey style Pizza

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.

It’s no secret that finding reliable employees for both the front and back-of-the-house in the restaurant business is currently a challenge. Once you hire and train good employees the next hurdle is actually retaining them. Chef Andrew is about to debut his new, full-service Calico Fish House in Huntington Beach. We’ll explore the current staffing challenge dilemma with him.

Podcasts

Segment One: Show Preview with Executive Producer & Co-Host Andy Harris
Segment Two: Anna Maria Oyster Bar on The Pier, Bradenton Beach, FL Part One
Segment Three: Anna Maria Oyster Bar on The Pier, Bradenton Beach, FL Part Two
Segment Four: Bob Levey, Founder, Philly’s Best, Fountain Valley and Beyond Part One
Segment Five: Bob Levey, Founder, Philly’s Best, Fountain Valley and Beyond Part Two
Segment Six: ForFriends Inn & Village, Santa Ynez, CA with Innkeeper Dave Pollock
Segment Seven: William Lewis and Executive Chef Yvon Goetz, Founding Partners, The Winery Restaurant and Wine Bar, Tustin
Segment Eight: Chef Andrew Gruel, Co-Host, with “Ask the Chef”

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

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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!

Podcast: Play in new window | Download

Subscribe: RSS

Show 495, October 15, 2022: JC Clow, Founding Partner, The Winery Restaurant and Wine Bar, Tustin

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JC Clow of the Winery Restaurant and Wine Bar

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

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

Partners William Lewis and Executive Chef Yvon Goetz are our guests on Oct. 22nd to continue the celebration of The Winery’s 15th Anniversary.

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

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Podcasts

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

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

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

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

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

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

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

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

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

Food Journalist Anne Marie Panoringan

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

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

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

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

Peter Cham of Roblar Winery and Vineyards

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

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

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

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

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

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

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

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

JC Clow of the Winery Restaurant and Wine Bar

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

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

Chef Andrew Gruel of Big Parm and the Calico Fish House

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

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

Podcasts

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

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

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

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

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

“As a celebration of the short Hatch Chile season, The Winery Restaurant & Wine Bar is hosting an afternoon of ‘Roasting & Toasting’ on Saturday, August 14 from 2 p.m. to 5 p.m. at its original Tustin 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!

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

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Yvon Goetz of the Winery Restaurant and Bar

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

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

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

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

Chef Yvon is our guest with Hatch Peppers in hand.

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

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Podcasts

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

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

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

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

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

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

Our own Chef Andrew Gruel of the Slapfish Restaurant Group provides another timely and informative “Ask the Chef” segment where Chef Andrew responds to listeners thoughtful inquiries. Chef Andrew is continually updating us on the real impact of the Covid-19 crisis in the hospitality field and what we, as diners, can do to support the continued survival of restaurants during the initial, highly fluid stages of the hoped-for recovery. Genuine concerns remain… “Regenerative agriculture” is very much in the news these days. The practice can actually help reduced the carbon footprint and replenish depleted soil as a growing medium which is a big positive. What’s it all about? We’ll “Ask the Chef.”

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

Thomas Birkholm of Birkholm's Bakery and Cafe

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

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

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

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

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

Hany Ali of Europa Village

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

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

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

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

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

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

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

Yvon Goetz of the Winery Restaurant and Bar

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

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

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

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

Chef Yvon is our guest with Hatch Peppers in hand.

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

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

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

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

Chef Andrew Gruel of the Slapfish Restaurant Group

Our own Chef Andrew Gruel of the Slapfish Restaurant Group provides another timely and informative “Ask the Chef” segment where Chef Andrew responds to listeners thoughtful inquiries. Chef Andrew is continually updating us on the real impact of the Covid-19 crisis in the hospitality field and what we, as diners, can do to support the continued survival of restaurants during the initial, highly fluid stages of the hoped-for recovery. Genuine concerns remain…

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

Podcasts

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

Show 422, April 24, 2021: Show Preview with Executive Producer & Co-Host Andy Harris

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

“For the first time since opening nearly 14 years ago, The Winery Restaurant & Wine Bar has introduced a new Weekend Brunch at its original Tustin location. Created by Executive Chef & Partner Yvon Goetz, the Brunch menu features both breakfast and lunch offerings that are available Saturday and Sunday from 11:30 a.m. to 2:30 p.m. Guests now enjoy Weekend Brunch on The Winery’s recently expanded patio, situated in the heart of The District in Tustin.” The Winery Restaurant’s Newport Beach location is also participating in Newport Beach Restaurant Week (ends May 2nd) with a 3-course, prix fixe Dinner menu. We entice Chef Yvon out of his busy kitchen for a chat.

““Top Chef” Season 11 – New Orleans Alum Brian Huskey brings his talents to Big Corona Beach in Corona del Mar serving up the freshest seafood grub beachside at Tackle Box. Established in 2016 he likes to refer to it as a “Local Grub Shack.” Beachgoers and diners can enjoy a variety of classic seafood dishes at this casual oceanfront eatery. Only open Thursday to Sunday. For Newport Beach Restaurant Week (concluding May 2nd) Chef Brian is offering a $15 prix fixe Lunch menu available from 11:00 a.m. to 3:00 p.m. It includes a choice of fully dressed sandwich with house potato chips, a side and a Tackle Box cookie for dessert plus beverage. Chef Brian Huskey joins us with tongs in hand.

Celebrity Chef, Author and Food TV Personality, Jet Tila, needs no introduction to the listeners of the “SoCal Restaurant Show.” With his wife, Ali, he has written the best-selling 101 Asian Dishes You Need To Cook Before You Die and, most recently, 101 Epic Dishes. On Food Network Chef Jet was one of the 3 regular judges for the entire run of “Cutthroat Kitchen with Alton Brown” and the knowledgeable Floor Reporter on the most recent season of the refreshed “Iron Chef America.” Earlier in his career he crossed knives with Iron Chef Masaharu Moromoto (an original Iron Chef from the predecessor Japanese version) on “Iron Chef America” in “Battle Seaweed.” In addition to other worthy accomplishments Chef Jet holds the most Guinness World Records for creating large format food. We’ll catch up with Chef Jet and get updated on his progress in Food Network’s just-concluded “Tournament of Champions”, his new menu items for Pei Wei, and the launch of the fast casual, Dragon Tiger Noodle Company in Las Vegas.

“Three Weavers Brewing Company is an independent craft brewery based in Inglewood with a mission to build a positive sense of community through the collective passion for craft beer. Founded by Lynne Weaver in 2013, Three Weavers is one of the largest independent craft breweries in Los Angeles County and currently expanding production and distribution on the West Coast.” “Led by award-winning Founding Brewmaster, Alexandra Nowell, Three Weavers Brewing Company’s craft beers have received critical International acclaim, winning a World Beer Cup Gold Medal in 2016, a GABF Silver Medal in 2017, a European Beer Star Bronze in 2017, and the Australian International Beer Awards Best IPA and Champion International Beer in 2018. Three Weavers is proudly brewed in Inglewood, California.” Alexandra shares the distinction of being the first female brewmaster in Los Angeles County. Brewmaster Alexandra taps the keg on Three Weavers Brewing Company for us.

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 very survival of restaurants during the initial, highly fluid stages of the hoped-for recovery which remains a genuine concern. Restaurants in Southern California are finally again allowed to operate for outside/patio dining and inside dining at reduced capacities with all the requisite COVID 19 safety precautions. Shifting the conversation back to food we’ll also ask Chef Andrew about the preparing and cooking the perfect fish and chips. What fish is best to use? We’ll also ask Chef Andrew about the increasing practice of full-service restaurants adding a partial or full gratuity to the guest’s check in advance of the payment.

All of this and heaping helpings of extra deliciousness (with proper Social Distancing) on this week’s not-to-miss show!

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