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

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!

Play

Show 422, April 24, 2021: Yvon Goetz, Executive Chef & Partner, The Winery Restaurant & Wine Bar

Yvon Goetz of the Winery Restaurant and Bar

“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.”

“Chef Goetz’s Weekend Brunch menu puts a Wine Country twist on brunch favorites with dishes like Lemon-Ricotta Pancakes, Crab & Egg White Frittata, and Steak & Eggs. More significant brunch options include a classic French Benedict and Chef Goetz’s signature short ribs in a Zinfandel Braised Beef Short Rib Omelet. Those looking for lighter options may opt for one of four fresh salads with choice of protein, or lifestyle-focused options like Vegan Mushroom & Lentil Ragout. The menu also highlights Chef Goetz’s love for Pacific Rim flavorings and fresh line-caught fish in dishes such as Icelandic Salmon “a la Plancha” and Jumbo Maine Scallops & White Shrimp.”

The Newport Beach location of The Winery is also participating in Newport Beach Restaurant Week (ending May 2nd) with Chef Yvon’s 3-course, prix fixe Dinner menu available at $65 per guest. Main Course options include Grilled Brandt Flatiron Steak, Jumbo Maine Scallops & Wild White Shrimp and Zinfandel Braised Angus Beef Shortrib.

Play

April 24: The Winery Restaurant & Wine Bar, Tackle Box, Jet Tila, Three Weavers Brewing Company

Podcasts

Segment One: Show Preview with Executive Producer & Co-Host Andy Harris
Segment Two: Yvon Goetz, Executive Chef & Partner, The Winery Restaurant & Wine Bar
Segment Three: Chef Brian Huskey, Proprietor, Tackle Box, Corina del Mar
Segment Four: Chef Jet Tila, Cookbook Author, Culinary Educator and Food TV Personality Part One
Segment Five: Chef Jet Tila, Cookbook Author, Culinary Educator and Food TV Personality Part Two
Segment Six: Alexandra Nowell, Brewmaster & Partner, Three Weavers Brewing Company Part One
Segment Seven: Alexandra Nowell, Brewmaster & Partner, Three Weavers Brewing Company Part Two
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.

“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 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 Asia 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 Companyin 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!

Yvon Goetz of the Winery Restaurant and Bar

“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.”

“Chef Goetz’s Weekend Brunch menu puts a Wine Country twist on brunch favorites with dishes like Lemon-Ricotta Pancakes, Crab & Egg White Frittata, and Steak & Eggs. More significant brunch options include a classic French Benedict and Chef Goetz’s signature short ribs in a Zinfandel Braised Beef Short Rib Omelet. Those looking for lighter options may opt for one of four fresh salads with choice of protein, or lifestyle-focused options like Vegan Mushroom & Lentil Ragout. The menu also highlights Chef Goetz’s love for Pacific Rim flavorings and fresh line-caught fish in dishes such as Icelandic Salmon “a la Plancha” and Jumbo Maine Scallops & White Shrimp.”

The Newport Beach location of The Winery is also participating in Newport Beach Restaurant Week (ending May 2nd) with Chef Yvon’s 3-course, prix fixe Dinner menu available at $65 per guest. Main Course options include Grilled Brandt Flatiron Steak, Jumbo Maine Scallops & Wild White Shrimp and Zinfandel Braised Angus Beef Shortrib.

Brian Huskey of Tackle Box

“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 sandwich with house potato chips, a side and a Tackle Box cookie for dessert plus beverage. Sandwich options include BBQ Pork Sandwich, Grilled Chicken Club, Albacore Tuna Melt, Truffle Burger and an Avocado Burger.

Chef Brian joins us with tongs in hand.

Jet Tila and a heritage pig at Cochon 555 in 2013

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.

Just concluded on Sunday nights was Chef Jet competing on Food Network’s “Tournament of Champions” bracket competition series hosted by Guy Fieri. After winning his first round (Number 3 seed) Chef Jet was matched against the highly competitive Antonio Lofaso (Number 2 seed.) For the first time in Tournament history the judges ranked them a tie with the same scores in all three categories. They then competed head-to-head again to determine which cheftestant earned the final spot in the West Coast bracket to go up against (Number 1 seed) Brooke Williamson. How did Chef Jet do ? We’ll find out…

Chef Jet has an exclusive partnership with Pei Wei to bring his creative dishes to you exclusively at your local Pei Wei fast casual restaurant. For Spring 2021 Chef Jet’s new seasonal creations are House Special Chicken and Mongolian Green Beans.

House Special Chicken features lightly battered chicken with pineapple, ginger, garlic and mint, tossed in a tangy caramel sauce and served over a bed of rice sticks and topped with an Asian slaw of cucumbers, red bell peppers, carrots, cilantro, and onions in a Vietnamese vinaigrette.”

Chef Jet was in Las Vegas last weekend to launch the first two locations of his new fast casual concept, Dragon Tiger Noodle Co. The current operating locations are Southern Highlands and Henderson. A future location will launch in the Rainbow Commons retail center in Spring Valley (Summerlin.)

“At the Dragon Tiger Noodle Co., the choice is yours! You choose the noodle; ramen to low carb, You choose the broth; Tonkotsu to Chinese Chicken Soup, You choose the protein and vegetables; thinly sliced beef to corn. Served fast with only the freshest ingredients.”

Chef Jet Tila is our guest chopsticks at the ready.

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.

Three Weavers Brewing Co. will be represented in Inglewood’s SoFi Stadium just as soon as fans are allowed in the seats.

“Three Weavers has debuted the seasonal release of It’s Blursday, a 5.5% ABV Rosé Sour designed for whatever day this is. It’s Blursday is now available at Three Weavers’ Inglewood taproom and at select California beer sellers in 4-packs of 16 oz. cans.”

“In a world where blursday is the norm, Three Weavers could think of nothing better than this tart, fizzy, rosé-inspired beer to enjoy all blursday long. The Three Weavers brewing team combined a lacto souring technique with additions of cranberry, tart cherry, raspberry and passion fruit for their color and tart flavor properties.”

Brewmaster Alexandra Nowell explained, “The healthy additions of fruit purees during fermentation give the beer its deep pink color. Raspberry is a common flavor descriptor of rosé wines, and it builds upon the ester content of the beer. Then we dose in passion fruit because in small amounts, it provides thiol compounds that translate into tropical characters found in wines – and in our beer.”

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 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? How does malt vinegar fit it? 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.

Remember the juicy and delicious Community Burger (more than a mouthful) is available at all Southern California locations of Slapfish. The worthy burger is free with any donation to 86 Restaurant Struggle.” 100 per cent of that money goes to benefit struggling restaurant workers.

Podcasts

Segment One: Show Preview with Executive Producer & Co-Host Andy Harris
Segment Two: Yvon Goetz, Executive Chef & Partner, The Winery Restaurant & Wine Bar
Segment Three: Chef Brian Huskey, Proprietor, Tackle Box, Corina del Mar
Segment Four: Chef Jet Tila, Cookbook Author, Culinary Educator and Food TV Personality Part One
Segment Five: Chef Jet Tila, Cookbook Author, Culinary Educator and Food TV Personality Part Two
Segment Six: Alexandra Nowell, Brewmaster & Partner, Three Weavers Brewing Company Part One
Segment Seven: Alexandra Nowell, Brewmaster & Partner, Three Weavers Brewing Company Part Two
Segment Eight: Co-Host Chef Andrew Gruel of the Slapfish Restaurant Group with “Ask the Chef”

Show 335, August 3, 2019: Executive Chef / Partner Yvon Goetz, The Winery Restaurant & Wine Bar

Yvon Goetz of the Winery Restaurant and BarIt’s the start of the short, but eagerly anticipated, Hatch Chile season. To celebrate Executive Chef/Partner Yvon Goetz of The Winery Restaurant & Wine Bar in Tustin is hosting a Roasting & Toasting on the Vineyard Hatch Chile afternoon celebration at the original The Winery.

On the menu are beer, Tequila and live music along with a Hatch Chile roasting. Chef Yvon is preparing an incredible assortment of Hatch Chile hors d’oeuvres including Hatch Chile Braised Pulled Pork Tacos and Hatch Chile and Butternut Squash Tamales.

Every guest departs with a copy of the Melissa’s Hatch Chile Cookbook by Sharon Hernandez (Melissa’s Co-Founder) and Melissa’s Corporate Chef Ida Rodriguez and a tote of fresh Hatch Peppers.

Chef Yvon turns up the flavorful heat for us.

Play

Show 306, January 12, 2019: Show Preview with Co-Host Andy Harris

Now an enticing preview of this Saturday’s flavorful 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.

Food journalist Farley Elliott is the Senior Editor for Eater L.A. He typically contributes six pieces a day, five days a week to this very widely read on-line magazine and newsletter. We’ll get the latest news on the greater L.A. dining scene with Farley including what’s on the top of his list for significant restaurant openings in the new year.

A chef’s secret weapon in sourcing exotic produce items is Kerry Clasby known as the Intuitive Forager. Kerry is particularly beloved in the Los Angeles and Las Vegas hospitality communities. She has her own farm in Malibu as well as procuring from farmers markets all over California. We’ll find out what is sprouting with Kerry as she bounces back from the devastation of the Woolsey Fire.

The upcoming Newport Beach Restaurant Week is a 14-day dining event that takes place January 14 -27, 2019. The event showcases Newport Beach as one of Orange County’s premier dining destinations offering diners a wide variety of culinary experiences. Participating restaurants offer special prix-fixe menus with lunches available for just $10, $15, $20, or $25, and dinners for $20, $30, $40 or $50. Partner William Lewis of The Winery Restaurant and Wine Bar (a participating restaurant) joins us with a preview.

One of our most reliable sources of key restaurant news in Las Vegas is Al Mancini, who is a staff writer for The Las Vegas Review Journal covering food, restaurants and other aspects of entertainment. Al has been working the Vegas food scene since 2003. He was one of the creators of the popular, and widely referenced, Eating Las Vegas restaurant guide series. The huge restaurant news of the moment is L.A.’s own Chef Roy Choi (Kogi BBQ) opening his first venture outside of California, Best Friend restaurant at the new Park MGM.

Al shares a preview of what is on the menu there with us.

San Diego County’s largest and most successful dining event, San Diego Restaurant Week (January 20 to 27, 2019) was launched with the intention of spotlighting the city as a premier dining destination. Held twice annually, this beloved culinary tradition features San Diego’s best restaurants offering fixed price, three-course dinners and two-course lunches. 3rd generation restaurateur Andy Baumann of Tom Ham’s Lighthouse previews the event.

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

Program Note : For next Saturday, January 19th only we follow Ducks Hockey from 3 to 5:00 p.m. Please join us.

Play

Show 306, January 12, 2019: William Lewis, Founding Partner, The Winery Restaurant & Wine Bar, Newport Beach

Sir William Lewis of the Winery Restaurant and Wine Bar in TustinThe upcoming Newport Beach Restaurant Week is a 14-day dining event that takes place January 14 -27, 2019. The event showcases Newport Beach as one of Orange County’s premier dining destinations offering diners a wide variety of culinary experiences. Participating restaurants offer special prix-fixe menus with lunches available for just $10, $15, $20, or $25, and dinners for $20, $30, $40 or $50.

Founding Partner William Lewis (also the resident wine guru) of The Winery Restaurant and Wine Bar (a participating restaurant in Newport Beach Restaurant Week) joins us with a preview.

As William points out there are few restaurants in Newport Beach who can rival their Newport Bay view! Their elaborate, 4-course dinner menu priced at $50 is a great value. The guest has choices within every course. Think Zinfandel Braised Angus Beef Short Rib as the Main…

Play

January 12: Farley Elliott, The Intuitive Forager, Newport Beach and San Diego Restaurant Weeks, Al Mancini

Podcasts

Segment One: Show Preview with Co-Host Andy Harris
Segment Two: Journalist Farley Elliott, Senior Editor, Eater L.A. Part One
Segment Three: Journalist Farley Elliott, Senior Editor, Eater L.A. Part Two
Segment Four: Kerry Clasby, the Intuitive Forager, Malibu
Segment Five: William Lewis, Founding Partner, The Winery Restaurant & Wine Bar, Newport Beach
Segment Six: Food & Entertainment Journalist Al Mancini, Las Vegas Review Journal
Segment Seven: Restaurateur Andy Baumann, Tom Ham’s Lighthouse, San Diego Restaurant Week Part One
Segment Eight: Restaurateur Andy Baumann, Tom Ham’s Lighthouse, San Diego Restaurant Week Part Two

Now an enticing preview of this Saturday’s flavorful 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.

Food journalist Farley Elliott is the Senior Editor for Eater L.A. He typically contributes six pieces a day, five days a week to this very widely read on-line magazine and newsletter. We’ll get the latest news on the greater L.A. dining scene with Farley including what’s on the top of his list for significant restaurant openings in the new year.

A chef’s secret weapon in sourcing exotic produce items is Kerry Clasby known as the Intuitive Forager. Kerry is particularly beloved in the Los Angeles and Las Vegas hospitality communities. She has her own farm in Malibu as well as procuring from farmers markets all over California. We’ll find out what is sprouting with Kerry as she bounces back from the devastation of the Woolsey Fire.

The upcoming Newport Beach Restaurant Week is a 14-day dining event that takes place January 14 -27, 2019. The event showcases Newport Beach as one of Orange County’s premier dining destinations offering diners a wide variety of culinary experiences. Participating restaurants offer special prix-fixe menus with lunches available for just $10, $15, $20, or $25, and dinners for $20, $30, $40 or $50. Partner William Lewis of The Winery Restaurant and Wine Bar (a participating restaurant) joins us with a preview.

One of our most reliable sources of key restaurant news in Las Vegas is Al Mancini, who is a staff writer for The Las Vegas Review Journal covering food, restaurants and other aspects of entertainment. Al has been working the Vegas food scene since 2003. He was one of the creators of the popular, and widely referenced, Eating Las Vegas restaurant guide series. The huge restaurant news of the moment is L.A.’s own Chef Roy Choi (Kogi BBQ) opening his first venture outside of California, Best Friend restaurant at the new Park MGM. Al shares a preview of what is on the menu there with us.

San Diego County’s largest and most successful dining event, San Diego Restaurant Week (January 20 to 27, 2019) was launched with the intention of spotlighting the city as a premier dining destination. Held twice annually, this beloved culinary tradition features San Diego’s best restaurants offering fixed price, three-course dinners and two-course lunches. 3rd generation restaurateur Andy Baumann of Tom Ham’s Lighthouse previews the event.

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

Farley ElliottFood journalist Farley Elliott is the Senior Editor for Eater L.A. He typically contributes six pieces a day, five days a week to this very widely read on-line magazine and newsletter.

He is also the author of well-received Los Angeles Street Food: A History From Tamaleros to Taco Trucks with Foreword by Bill Esparza. Farley’s work appears nationally in the online, print, and digital video space, and you can follow him around the internet at @overoverunder.

We’ll get the latest news on the greater L.A. dining scene with Farley including what’s on the top of his list for significant restaurant openings in the new year.

Among Farley’s eagerly anticipated opening for 2019 is the massive Tartine Manufactory (from San Francisco) which is multiple food concepts under one roof including an artisan bakery and gourmet coffee roaster.

Kerry ClasbyA chef’s secret weapon in sourcing exotic produce items is Kerry Clasby known as the Intuitive Forager. Kerry is beloved in the Los Angeles and Las Vegas hospitality communities. She has her own farm in Malibu as well as procuring from farmers markets all over California.

“Aggregator, educator, public speaker, published writer, and acclaimed forager, Kerry Clasby is the founder of Intuitive Forager, a professional foraging, farmers market, and retail company. Kerry is one of the original pioneers of culinary foraging and for over 2 decades has been sourcing top quality-rarefied produce for celebrity chefs with world-renowned restaurants in Las Vegas, Los Angeles, San Francisco, and New York. Her awarding winning Farmers Markets are an extension of Kerry’s commitment to bring the same farm-to-table produce to ‘community.’”

“Always an active proponent of great food along with sustainability and a healthy lifestyle, Kerry continues to forage on with lots of projects in the works – including new and exciting things at the Intuitive Foragers Farmers Markets (Downtown 3rd Farmers Market on Friday) in Las Vegas, and The Farm at Malibu – which now includes a Farmstand!”

We’ll find out what is sprouting with Kerry as she bounces back from the devastation of the Woolsey Fire.

Sir William Lewis of the Winery Restaurant and Wine Bar in TustinThe upcoming Newport Beach Restaurant Week is a 14-day dining event that takes place January 14 -27, 2019. The event showcases Newport Beach as one of Orange County’s premier dining destinations offering diners a wide variety of culinary experiences. Participating restaurants offer special prix-fixe menus with lunches available for just $10, $15, $20, or $25, and dinners for $20, $30, $40 or $50.

Founding Partner William Lewis (also the wine guru) of The Winery Restaurant and Wine Bar (a participating restaurant in Newport Beach Restaurant Week) joins us with a preview.

Al ManciniOne of our most reliable sources of quality restaurant news in Las Vegas is Al Mancini, who is a staff writer for The Las Vegas Review Journal covering food, restaurants, Downtown Las Vegas and other aspects of entertainment. Al has been working the Vegas food scene since 2003. He was one of the creators of the popular, and widely referenced, Eating Las Vegas restaurant guide series.

The huge restaurant news of the moment is L.A.’s own Chef Roy Choi (Kogi BBQ) opening his first venture outside of California, Best Friend restaurant at the new Park MGM.

Al shares a preview of what is on the menu there with us plus the other enticing food options at Park MGM.

Andy BaumannSan Diego County’s largest and most successful dining event, San Diego Restaurant Week (January 20 to 27, 2019) was launched with the intention of spotlighting the city as a premier dining destination. Held twice annually, this beloved culinary tradition features San Diego’s best restaurants offering fixed price, three-course dinners and two-course lunches.

3rd generation restaurateur Andy Baumann of Tom Ham’s Lighthouse previews the event. He is the Restaurant Chair for San Diego Restaurant Week as part of the San Diego Chapter of the California Restaurant Association.

“Tom Ham’s Lighthouse, a classic seafood restaurant, opened for business in 1971. An actual functioning lighthouse, known as Beacon #9 on any USCG Nautical Map, was incorporated into the design. The result is one of San Diego’s best- known architectural landmarks.”

“Besides the Lighthouse, Tom Ham’s is also famous for its eye-catching vistas of the San Diego Bay, Coronado Bridge and San Diego skyline. Today, the restaurant is operated by a second and third generation of Hams who continue the tradition of fine dining and exceptional service that represents a culmination of the interests and visions of the Californian whose name it bears.”

“Grab your family, friends and co-workers and experience incredible cuisine at over 200 local restaurants across San Diego. Just browse the list of restaurants and menus, make your reservations and enjoy! There are no tickets or passes required.” 

“Food lovers may simply dine out at as many participating restaurants as they like during San Diego Restaurant Week, explore new dining opportunities or enjoy old favorites. Advance reservations are strongly recommended and can be made by calling restaurants directly or visiting their profile online.”

Podcasts

Segment One: Show Preview with Co-Host Andy Harris
Segment Two: Journalist Farley Elliott, Senior Editor, Eater L.A. Part One
Segment Three: Journalist Farley Elliott, Senior Editor, Eater L.A. Part Two
Segment Four: Kerry Clasby, the Intuitive Forager, Malibu
Segment Five: William Lewis, Founding Partner, The Winery Restaurant & Wine Bar, Newport Beach
Segment Six: Food & Entertainment Journalist Al Mancini, Las Vegas Review Journal
Segment Seven: Restaurateur Andy Baumann, Tom Ham’s Lighthouse, San Diego Restaurant Week Part One
Segment Eight: Restaurateur Andy Baumann, Tom Ham’s Lighthouse, San Diego Restaurant Week Part Two

Show 264, March 10, 2018: Show Preview with Co-Host Andy Harris

Now a captivating preview of this Saturday’s scrumptious 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 always here with you live every Saturday morning with a fresh show.

Ever consider the delights of top quality peanut butter? The style (with no sugar) that is dense with spreadable crunch and oozing with the rich taste and aroma of freshly roasted peanuts? Kiwi Pic Picot certainly has. Since founding Pic’s Really Good Peanut Butter Co. in his garage in Nelson, NZ back in 2008 he is now the best-selling (and best loved) peanut butter in New Zealand with over 40 per cent of the market! Pic’s is now conquering California. The inspirational NZ peanut butter baron, Pic Picot, is our in-studio guest with his unlikely story.

The Los Angeles LGBT Center’s 13th annual Simply diVine, the premier food and wine event for LGBT people and their allies, will take place on Saturday, March 24, from 6–9 p.m. Held for the first time at Hollywood Forever—one of the world’s most fascinating landmarks best known as the final resting place to more of Hollywood’s founders and stars than anywhere else on Earth—guests will sample extraordinary food and drinks from L.A.’s most popular restaurants, food trucks, wineries, distilleries, breweries, and more. All proceeds support the Center’s life-changing and life-saving programs and services. Event Co-Chair Chef Susan Feniger joins us with all the absolutely fabulous details.

For North Europeans in search of a summer trifecta of sun, sea and sand, Portugal’s southern coastline exerts an irresistible allure. Savvy International wine lovers are now following suit, on a separate voyage of discovery into the country’s hot, dry interior and the vineyards of southern Portugal’s Alentejo (ah-len-TAY-zhoo) region. As with many areas of Southern Europe, wine has been made in the Alentejo for time immemorial, most of it spent in quiet obscurity. But with a winemaking revival well underway, supported by the investment of EU funds, that is fast starting to change. Evan Goldstein, MS, an authority on the wines of Portugal, is our guide to one of the most promising wine regions in southern Europe today.

Executive Chef/Proprietor David Pratt of Brick Restaurant in San Clemente likes to challenge himself. He’s been very successful since opening 6 years ago with his gourmet pizzas from the wood-burning oven with a subspecialty in multi-meat meatballs cooked in the wood-burning oven. Chef David has newly installed an eye-popping Santa Maria-style grill and the appealing farm menu has broadened to include grilled lobster, rib-eye and hangar steaks, lamb chops and whole young kitchen. We divert Chef David from working the Santa Maria grill for a chat.

The Winery Restaurant & Wine Bar has opened its third Southern California location at San Diego’s Westfield UTC in La Jolla. The Winery Restaurant La Jolla provides guests with the same rich experience as its Orange County locations at The District in Tustin and overlooking the marina in Newport Beach. The Winery also operates a separate 1,300-square-foot wine bar within Westfield UTC, called The Wine Bar by The Winery, meant to provide a rich experience at a casual pace, perfect for enjoying a glass of wine or tasting flight and small bite. Managing Partner JC Clow is our guide.

Our always informed Co-Host, Chef Andrew Gruel, encores with his “Ask the Chef” series. The big Illumination Foundation Benefit, OC Chef’s Table, is set for Sunday, March 18th at Disney’s Grand Californian. Chef Andrew is again a participant in this high profile and worthy charity event. Each celebrity chef cooks with great fanfare for an exclusive table of ten. We’ll hear about it.

All of this and heaping helpings of extra deliciousness on this week’s show!

Play

Show 264, March 10, 2018: JC Clow, Founding Managing Partner, The Winery Restaurant and Wine Bar

Andy Harris, Andrew Gruel and JC Clow of the Winery Restaurant and Wine Bar at the SoCal Restaurant Show 5th AnniversaryThe Winery Restaurant & Wine Bar has opened its third Southern California location at San Diego’s Westfield UTC in La Jolla. The Winery Restaurant La Jolla provides guests with the same rich experience as its Orange County locations at The District in Tustin and overlooking the marina in Newport Beach.

In the coming weeks, The Winery will also open a separate 1,300-square-foot wine bar within Westfield UTC, called The Wine Bar by The Winery, meant to provide a rich experience at a casual pace, perfect for enjoying a glass of wine or tasting flight and small bite.

“At The Winery Restaurant & Wine Bar, we pride ourselves on really focusing on our guest experience. Our third location now open in La Jolla provides the same level of service, with highly skilled Chefs orchestrating a warm and passionate menu created by our award-winning Chef Yvon Goetz, and a team of Certified Sommeliers to oversee an incredible wine program,” explained JC Clow, Founding Partner of The Winery Restaurant & Wine Bar. “It’s exciting to join a group of retailers that are among the best in their respective fields. We anticipate endless possibilities, with something to suit every palate.”

Managing Partner JC Clow is our hospitable guide.

Play

March 10: Pic’s Peanut Butter, Susan Feniger, Portugal Wines, Brick Restaurant, The Winery Restaurant & Wine Bar

Podcasts

Segment One: Show Preview with Co-Host Andy Harris
Segment Two: Pic Picot, Pic’s Really Good Peanut Butter, Nelson, New Zealand Part One
Segment Three: Pic Picot, Pic’s Really Good Peanut Butter, Nelson, New Zealand Part Two
Segment Four: Border Grill’s Susan Feniger, Simply DiVine
Segment Five: Evan Goldstein, MS, The Wines of Alentejo, Portugal
Segment Six: Executive Chef / Proprietor David Pratt, Brick Restaurant, San Clemente
Segment Seven: JC Clow, Founding Managing Partner, The Winery Restaurant and Wine Bar
Segment Eight: Chef Andrew Gruel’s “Ask the Chef”

Now a captivating preview of this Saturday’s scrumptious show. No blarney here…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 always here with you live every Saturday morning with a fresh show.

Ever consider the delights of top quality peanut butter? The style (with no sugar) that is dense with spreadable crunch and oozing with the rich taste and aroma of freshly roasted peanuts? Kiwi Pic Picot certainly has. Since founding Pic’s Really Good Peanut Butter Co. in his garage in Nelson, NZ back in 2008 he is now the best-selling (and best loved) peanut butter in New Zealand. Pic’s is now conquering California. The inspirational NZ peanut butter baron, Pic Picot, is our in-studio guest with his unlikely story.

The Los Angeles LGBT Center’s 13th annual Simply diVine, the premier food and wine event for LGBT people and their allies, will take place on Saturday, March 24, from 6–9 p.m. Held for the first time at Hollywood Forever—one of the world’s most fascinating landmarks best known as the final resting place to more of Hollywood’s founders and stars than anywhere else on Earth—guests will sample extraordinary food and drinks from L.A.’s most popular restaurants, food trucks, wineries, distilleries, breweries, and more. All proceeds support the Center’s life-changing and life-saving programs and services. Event Co-Chair Chef Susan Feniger joins us with all the absolutely fabulous details.

For North Europeans in search of a summer trifecta of sun, sea and sand, Portugal’s southern coastline exerts an irresistible allure. Savvy International wine lovers are now following suit, on a separate voyage of discovery into the country’s hot, dry interior and the vineyards of southern Portugal’s Alentejo (ah-len-TAY-zhoo) region. As with many areas of Southern Europe, wine has been made in the Alentejo for time immemorial, most of it spent in quiet obscurity. But with a winemaking revival well underway, supported by the investment of EU funds, that is fast starting to change. Evan Goldstein, MS, an authority on the wines of Portugal, is our guide to one of the most promising wine regions in southern Europe today.

Executive Chef/Proprietor David Pratt of Brick Restaurant in San Clemente likes to challenge himself. He’s been very successful since opening 6 years ago with his gourmet pizzas from the wood-burning oven with a subspecialty in multi-meat meatballs cooked in the wood-burning oven. Chef David has newly installed an eye-popping Santa Maria-style grill and the appealing farm menu has broadened to include grilled lobster, rib-eye and hangar steaks, lamb chops and whole young kitchen. We divert Chef David from working the Santa Maria grill for a chat.

The Winery Restaurant & Wine Bar has opened its third Southern California location at San Diego’s Westfield UTC in La Jolla. The Winery Restaurant La Jolla provides guests with the same rich experience as its Orange County locations at The District in Tustin and overlooking the marina in Newport Beach. In the coming weeks, The Winery will also open a separate 1,300-square-foot wine bar within Westfield UTC, called The Wine Bar by The Winery, meant to provide a rich experience at a casual pace, perfect for enjoying a glass of wine or tasting flight and small bite. Managing Partner JC Clow is our guide.

Our always informed Co-Host, Chef Andrew Gruel, encores with his “Ask the Chef” series. The big Illumination Foundation Benefit, OC Chef’s Table, is set for Sunday, March 18th at Disney’s Grand Californian. Chef Andrew is again a participant in this high profile and worthy charity event. Each celebrity chef cooks with great fanfare for an exclusive table of ten. We’ll hear about it.

All of this and heaping helpings of extra deliciousness on this week’s show!

Pic PicotEver consider the delights of top quality peanut butter? The style (with no sugar) that is dense with spreadable crunch and oozing with the rich taste and aroma of freshly roasted peanuts? Kiwi Pic Picot certainly has. Since founding Pic’s Really Good Peanut Butter Co. in his garage in Nelson, NZ back in 2008 he is now the best-selling (and best loved) peanut butter in New Zealand. Pic’s is now conquering California with availability in Pavilions, Gelson’s and Bristol Farms.

“In 2008 I sold 48 jars to our local supermarket and took to the road. Within a year you could buy Pic’s in 50 outlets around the country. Then we were picked up by both of NZ’s supermarket chains and suddenly Pic’s was available pretty much anywhere in New Zealand.” – Pic Picot

Today, in two bursting-at-the-seams peanut butter works in Nelson, Pic’s produces some 20,000 jars a day. A new 25,000 square foot production facility is under construction designed to accommodate comprehensive factory tours.

The inspirational NZ peanut butter baron, Pic Picot, is our in-studio guest with his in unlikely story.

“My Mum and Auntie had made a bit of peanut butter when I was little. They’d both bought a new Vitamix and peanut butter was one of the cool things you could make with them. Anyway, I bought a few kilos of peanuts, roasted them in the oven and squished them up with a bit of salt, blowing up my cheap modern blender in the process.”

“But the peanut butter was beautiful. A million times nicer than the stuff I’d got used to. I filled a few jars for friends, and one of my twelve year old son’s mates liked it so much he bought a jar with his pocket money.”

“I was fifty- five, going a bit blind (macular degeneration runs in the family) and had just had to close a little Laundromat that had been earning me a couple of hundred dollars a week. I figured if I could make 30 jars of peanut butter on Friday morning I could sell it at our farmers market on Friday afternoon and get my $200 back.”

“So that’s what I did. I made a roaster out of a concrete mixer and bought a bench top grinder and a tonne of peanuts from Australia and got to work.” –Pic Picot

Susan Feniger of Mud Hen TavernThe Los Angeles LGBT Center’s 13th annual Simply diVine, the premier food and wine event for LGBT people and their allies, will take place on Saturday, March 24, from 6–9 p.m. Held for the first time at Hollywood Forever—one of the world’s most fascinating landmarks best known as the final resting place to more of Hollywood’s founders and stars than anywhere else on Earth—guests will sample extraordinary food and drinks from L.A.’s most popular restaurants, food trucks, wineries, distilleries, breweries, and more. All proceeds support the Center’s life-changing and life-saving programs and services.

“This year, with our new home at the iconic Hollywood Forever, Simply diVine is giving you more than ever before—more of L.A.’s premier food, wine, and spirits, more space, more fun,” said event co-chair Susan Feniger. “There’s never been a better time to show up and support the LGBT community. We need everyone in this fight as we keep working to build a world where all of us can thrive.”

Those looking for a more intimate experience can get a one-hour exclusive early entry to the main event at 5 p.m. with a CLUB VIP Lounge ticket offering private bartenders from The Chapel at the Abbey; tastings of rare wines and Tito’s Handmade Vodka; entertainment by Rachel Sorsa Band; magic by Bill Bailey (from Magic Castle); celebrity chef experiences with Susan Feniger (Border Grill) and Mary Sue Milliken (Border Grill Restaurants & Truck); and more. Complimentary VIP parking included.

Event Co-Chair Chef Susan Feniger joins us with all the absolutely fabulous details.

Evan GoldsteinFor North Europeans in search of a summer trifecta of sun, sea and sand, Portugal’s southern coastline exerts an irresistible allure. Savvy International wine lovers are now following suit, on a separate voyage of discovery into the country’s hot, dry interior and the vineyards of southern Portugal’s Alentejo (ah-len-TAY-zhoo) region.

As with many areas of Southern Europe, wine has been made in the Alentejo for time immemorial, most of it spent in quiet obscurity. But with a winemaking revival well underway, supported by the investment of EU funds, that is fast starting to change.

Alentejo is blessed with an astonishing array of native grapes. With over 250 indigenous grape varieties, Portugal, has the highest density of native grapes per square mile of any country in the world, including Italy. Proud local producers concentrate on those native grapes, which are often blended.

Evan Goldstein, MS, an authority on the wines of Portugal, is our guide to one of the most promising wine regions in southern Europe today.

David PrattExecutive Chef/Proprietor David Pratt of Brick Restaurant in San Clemente likes to challenge himself. He’s been very successful since opening 6 years ago with his distinctive gourmet pizzas from the wood-burning oven with a subspecialty in massive, multi-meat (beef, pork and veal) meatballs cooked in the wood-burning oven.

Chef David has newly installed an eye-popping Santa Maria-style grill and the appealing farm menu has broadened to include grilled lobster, rib-eye and hangar steals, lamb chops and whole young chicken.

“David Pratt, a visionary and true foodie at heart, is passionate about fresh, sustainable and flavorful food. He cares deeply about the food he creates, but he cares even more that people are happy with it. “I try to talk to each table that comes in,” David says. “I want to make sure everyone has a good experience.” “

“His hands are in each aspect of the business, from making pasta and shopping at farmers markets to overseeing the wine list and meeting guests.  One bite into a wood-fired Margherita pizza or the house roasted Porchetta and it all comes full circle.”

We divert Chef David from working the Santa Maria grill for a chat.

Andy Harris, Andrew Gruel and JC Clow of the Winery Restaurant and Wine Bar at the SoCal Restaurant Show 5th AnniversaryThe Winery Restaurant & Wine Bar has opened its third Southern California location at San Diego’s Westfield UTC in La Jolla. The Winery Restaurant La Jolla provides guests with the same rich experience as its Orange County locations at The District in Tustin and overlooking the marina in Newport Beach.

In the coming weeks, The Winery will also open a separate 1,300-square-foot wine bar within Westfield UTC, called The Wine Bar by The Winery, meant to provide a rich experience at a casual pace, perfect for enjoying a glass of wine or tasting flight and small bite.

“At The Winery Restaurant & Wine Bar, we pride ourselves on really focusing on our guest experience. Our third location now open in La Jolla provides the same level of service, with highly skilled Chefs orchestrating a warm and passionate menu created by our award-winning Chef Yvon Goetz, and a team of Certified Sommeliers to oversee an incredible wine program,” explained JC Clow, Founding Partner of The Winery Restaurant & Wine Bar. “It’s exciting to join a group of retailers that are among the best in their respective fields. We anticipate endless possibilities, with something to suit every palate.”

Managing Partner JC Clow is our hospitable guide.

Andrew Gruel at the AM830 KLAA StudiosOur always informed Co-Host, Chef Andrew Gruel, encores with his Ask the Chef series. The significant Illumination Foundation Benefit, OC Chef’s Table, is set for Sunday, March 18th at Disney’s Grand Californian. Chef Andrew is again a participant in this high profile and worthy charity event. Each celebrity chef cooks with great fanfare for an exclusive (highly decorated & visually stunning) table of ten. We’ll hear about it.

Podcasts

Segment One: Show Preview with Co-Host Andy Harris
Segment Two: Pic Picot, Pic’s Really Good Peanut Butter, Nelson, New Zealand Part One
Segment Three: Pic Picot, Pic’s Really Good Peanut Butter, Nelson, New Zealand Part Two
Segment Four: Border Grill’s Susan Feniger, Simply DiVine
Segment Five: Evan Goldstein, MS, The Wines of Alentejo, Portugal
Segment Six: Executive Chef / Proprietor David Pratt, Brick Restaurant, San Clemente
Segment Seven: JC Clow, Founding Managing Partner, The Winery Restaurant and Wine Bar
Segment Eight: Chef Andrew Gruel’s “Ask the Chef”