Show 554, December 2, 2023: Show Preview with Executive Producer & Co-Host Andy Harris

Jeune et Jolie (Young & Beautiful in French) in Carlsbad is a highly acclaimed, One Star Michelin rated, fine-dining establishment overseen by Executive Chef Eric Bost (ex-Auburn in Los Angeles) and proprietor John Resnick. “It’s culinary experience celebrating the moment, reimagining French cuisine through the vibrant lens of the Southern California landscape, with a 4-course menu in which guests make their own selections, offered at $115 per person. Reservations are available for dining inside the restaurant or outdoors on the garden patio beneath twinkling stars.” Jeune et Jolie’s sister establishment in Carlsbad is the more casual, New American, Campfire, also led by Chef Eric Bost. “It’s a return to the origins of cooking and hospitality, celebrating the spirit of their name as guests gather around a fire while the kitchen creates honest food to share it with friends.” Chef Eric Bost takes a break from his busy kitchens to join us.

“The 3rd Annual Long Beach International Tamales Festival will take place December 9, 2023. The wildly popular holiday event will take place at Long Beach City College PCH campus located at 1350 E. Pacific Coast Hwy., Long Beach, from 1:00 p.m. – 9:00 p.m. and will include music, food, drinks, performances, Best Homemade Tamale Contest and more. Organized by Long Beach Home + Living, a local lifestyle multimedia outlet, the event is devoted to celebrating the diverse Tamale-making restaurants, pop-ups and food trucks around Long Beach.  The event is designed to be a medium to bring everyone to the table, from all walks of life, to showcase the city’s diverse Latin food scene featuring holiday tamales.” Co-organizer Sal Flores joins us with a plate of freshly steamed traditional tamales in hand.

The original Winery Restaurant & Wine Bar is located in The District in Tustin. “The interior promises a hip, lively & sophisticated atmosphere, with dark woods, leather and velvet bar stools. The state-of-the-art 7,500 bottle cellar is one of the largest in Orange County. The Winery Restaurant & Bar is open daily for lunch & dinner & features a wine tasting bar with a full bar menu and cigar patio.” There are elegant sister Winery Restaurant locations on The Bay in Newport Beach and in La Jolla. All locations are perfect for special Holiday parties. Each restaurant hosts Christmas Eve and New Year’s Eve dinners with special menus. Their popular Gift Card promotion is available through the end of the year. If a guest purchases $300 in Gift Cards they are rewarded with an extra $50 Gift Card. For a $500 Gift Card purchase the reward is a cool $100 Gift Card. The Newport Beach location is the ideal spot to dine while viewing the celebrated Newport Beach Boat Parade. Managing Partner JC Clow is our guest to celebrate the glad tidings of the season.

It’s holiday Latke Time (potato pancakes) at The Spielberg Family’s kosher diary restaurant, The Milky Way, in the Pico / Robertson neighborhood of Los Angeles. The restaurant is a living tribute to their late Mother, Leah (Spielberg) Adler. “There will be candles, there will be dreidels – but most importantly there will be latkes! Often called “the best in Los Angeles”, people flock to The Milky Way on Pico restaurant for this Hanukkah necessity.  Made fresh and ready to pick up in the signature Milky Way box, the Latke Box features a dozen latkes, house-made apple compote and sour cream.” Also there is a festive Hanukkah launch party with a Menorah Lighting Ceremony on Thursday, December 7th. We pull Consulting Executive Chef Philip Kastel away from gently frying the latkes to be with us.

Our own Chef Andrew Gruel, the menu-maker behind the full-service Calico Fish House (in the Sunset Beach area of Huntington Beach) and also the founder and pizzaiola of the fast-casual Big Parm (New Jersey-style pizza) located in the Mess Hall in Tustin provides another timely and informative “Ask the Chef” segment where he responds to listeners’ thoughtful inquiries. Can you successfully prepare a premium steak cooked to juicy and tender deliciousness with eye appeal in a microwave oven? Strong opinions here…Perhaps another spirited culinary controversy in the making? We’ll “Ask the Chef.”

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

Show 554, December 2, 2023: The Winery Restaurant & Wine Bar, Tustin, Newport Beach and La Jolla with Founder JC Clow

JC Clow of the Winery Restaurant and Wine Bar

The original Winery Restaurant & Wine Bar is located in The District in Tustin. “The interior promises a hip, lively & sophisticated atmosphere, with dark woods, leather and velvet bar stools. The state-of-the-art 7,500 bottle cellar is one of the largest in Orange County. The Winery Restaurant & Bar is open daily for lunch and dinner and features a wine tasting bar with a full bar menu and cigar patio.” There are elegant sister Winery Restaurant locations on The Bay in Newport Beach and in La Jolla. All locations are perfect for special Holiday parties. Each restaurant hosts Christmas Eve and New Year’s Eve dinners with special menus from Executive Chef and Partner, Yvon Goetz.

Their popular Gift Card promotion is available through the end of the year. If a guest purchases $300 in Gift Cards they are rewarded with an extra $50 Gift Card. For a $500 Gift Card purchase the reward is a cool $100 Gift Card.

The Newport Beach Christmas Boat Parade and Ring of Lights will be held Wednesday, December 13 through Sunday, December 17. This is one of the region’s oldest holiday traditions, having started more than a century ago — and there’s no better viewing location than The Winery Restaurant in Newport Beach! Enjoy their limited ala carte menu with front-row seats at the turning point for the boat parade. Boat Parade viewing is expected at approximately 8:30 / 8:45 p.m. nightly. Guests interested in boat parade viewing may make reservations as early as 6:45 p.m. and tables will be offered at a set table price for the entire evening (specific pricing and table location will vary).”

Founder and Managing Partner JC Clow is our guest spreading the Holiday Cheer.

December 2: Eric Bost, Long Beach International Tamales Festival, The Winery Restaurant & Wine Bar, Milky Way LA

Podcasts

Segment One: Show Preview with Executive Producer & Co-Host Andy Harris
Segment Two: Chef Eric Bost, Jeune et Jolie and Campfire, Carlsbad, CA Part One
Segment Three: Chef Eric Bost, Jeune et Jolie and Campfire, Carlsbad, CA Part Two
Segment Four: 3rd Annual Long Beach International Tamale Festival
Segment Five: The Winery Restaurant & Wine Bar, Tustin, Newport Beach and La Jolla with Founder JC Clow
Segment Six: The Milky Way – Latke Boxes To-Go with Consulting Executive Chef Philip Kastel Part One
Segment Seven: The Milky Way – Latke Boxes To-Go with Consulting Executive Chef Philip Kastel Part Two
Segment Eight: Co-Host and Chef Andrew Gruel with “Ask the Chef”

Andy Harris, Executive Producer and Co-host previews the show.

Jeune et Jolie in Carlsbad is a highly acclaimed, One Star Michelin rated, fine-dining establishment overseen by Executive Chef Eric Bost (ex- Auburn in Los Angeles) and proprietor John Resnick. “It’s culinary experience celebrating the moment, reimagining French cuisine through the vibrant lens of the Southern California landscape, with a 4-course menu in which guests make their own selections, offered at $115 per person. Reservations are available for dining inside the restaurant or outdoors on the garden patio beneath twinkling stars.” Jeune et Jolie’s sister establishment in Carlsbad is the more casual, New American, Campfire, also led by Chef Eric Bost. “It’s a return to the origins of cooking and hospitality, celebrating the spirit of their name as guests gather around a fire while the kitchen creates honest food to share it with friends.” Chef Eric Bost takes a break from his busy kitchens to join us.

The 3rd Annual Long Beach International Tamales Festival will take place December 9, 2023. The wildly popular holiday event will take place at Long Beach City College PCH campus located at 1350 E. Pacific Coast Hwy., Long Beach, from 1:00 p.m. – 9:00 p.m. and will include music, food, drinks, performances, Best Homemade Tamale Contest and more. Organized by Long Beach Home + Living, a local lifestyle multimedia outlet, the event is devoted to celebrating the diverse Tamale-making restaurants, pop-ups and food trucks around Long Beach. The event is designed to be a medium to bring everyone to the table, from all walks of life, to showcase the city’s diverse Latin food scene featuring holiday tamales. Co-organizer Sal Flores joins us with a plate of freshly steamed traditional tamales in hand.

The original Winery Restaurant & Wine Bar is located in The District in Tustin. “The interior promises a hip, lively & sophisticated atmosphere, with dark woods, leather and velvet bar stools. The state-of-the-art 7,500 bottle cellar is one of the largest in Orange County. The Winery Restaurant & Bar is open daily for lunch & dinner & features a wine tasting bar with a full bar menu and cigar patio.” There are elegant sister Winery Restaurant locations on The Bay in Newport Beach and in La Jolla. All locations are perfect for special Holiday parties. All restaurants host Christmas Eve and New Year’s Eve dinners with special menus. Their popular Gift Card promotion is available through the end of the year. If a guest purchases $300 in Gift Cards they are rewarded with an extra $50 Gift Card. For a $500 Gift Card purchase the reward is a cool $100 Gift Card. The Newport Beach location is the ideal spot to dine while viewing the celebrated Newport Beach Boat Parade. Managing Partner JC Clow is our guest to celebrate the glad tidings of the season.

It’s holiday Latke Time (potato pancakes) at The Spielberg Family’s kosher diary restaurant, The Milky Way, in the Pico / Robertson neighborhood of Los Angeles. The restaurant is a living tribute to their late Mother, Leah (Spielberg) Adler. “There will be candles, there will be dreidels – but most importantly there will be latkes! Often called “the best in Los Angeles”, people flock to The Milky Way on Pico restaurant for this Hanukkah necessity. Made fresh and ready to pick up in the signature Milky Way box, the Latke Box features a dozen latkes, house-made apple compote and sour cream.” Also there is a festive Hanukkah launch party with a Menorah Lighting Ceremony on Thursday, December 7th. We pull Consulting Executive Chef Philip Kastel away from gently frying the latkes to be with us.

Our own Chef Andrew Gruel, the menu-maker behind the full-service Calico Fish House (in the Sunset Beach area of Huntington Beach) and also the founder and pizzaiola of Big Parm (New Jersey-style pizza) located in the Mess Hall in Tustin provides another timely and informative “Ask the Chef” segment where he responds to listeners’ thoughtful inquiries. Can you prepare a premium steak cooked to juicy and tender deliciousness with eye appeal in a microwave oven? Strong opinions here… We’ll “Ask the Chef.”

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

Chef Eric Bost

Jeune et Jolie in Carlsbad is a highly acclaimed, One Star Michelin rated, fine-dining establishment overseen by Executive Chef Eric Bost (ex-Auburn in Los Angeles) and proprietor John Resnick.

“It’s culinary experience celebrating the moment, reimagining French cuisine through the vibrant lens of the Southern California landscape, with a 4-course menu in which guests make their own selections, offered at $115 per person. Reservations are available for dining inside the restaurant or outdoors on the garden patio beneath twinkling stars.”

“For those guests looking for a more casual evening, Jeune et Jolie features “Le Menu du Bar”, an à la carte offering available for walk-in guests at its bar and lounge.”

“Jeune et Jolie is a place to celebrate life’s special occasions, but also a place to celebrate the ordinary.”

Jeune et Jolie’s sister establishment in Carlsbad is the more casual, New American, Campfire. “It’s a return to the origins of cooking and hospitality, celebrating the spirit of their name as guests gather around a fire while the kitchen creates honest food to share it with friends.”

“Also led by Chef Eric Bost, Campfire draws inspiration from the coasts, forests, mountains and deserts that make up the vibrant and eclectic landscape of California and provide profoundly distinct flavors, context and emotions, all of which are best captured by getting outside and setting up camp.”

Chef Eric Bost takes a break from his busy kitchens to join us.

Long Beach promoter Sal Flores

“The 3rd Annual Long Beach International Tamales Festival will take place December 9, 2023. The wildly popular holiday event will take place at Long Beach City College PCH campus located at 1350 E. Pacific Coast Hwy., Long Beach, 1:00 p.m.-9:00 p.m. and will include music, food, drinks, performances, Best Homemade Tamale Contest and more.

“Organized by Long Beach Home + Living, a local lifestyle multimedia outlet, the event is devoted to celebrating the diverse Tamale-making restaurants, pop-ups and food trucks around Long Beach. The event is designed to be a medium to bring everyone to the table, from all walks of life, to showcase the city’s diverse Latin food scene featuring holiday tamales.”

“As somebody who grew up with this holiday tradition, I remember making tamales with my grandma and my tias, sharing great family stories, going to la plaza and seeing all the Christmas decorations, the folklorico dancers, the music, but best of all; eating delicious tamales on Christmas Eve together as a family,” stated co-organizer Sal Flores. “I want people to feel right at home, to embrace the Latino culture and history, while introducing what may be a new holiday tradition to people from different backgrounds.” Sal Flores joins us with a plate of freshly steamed traditional tamales in hand.

JC Clow of the Winery Restaurant and Wine Bar

The original Winery Restaurant & Wine Bar is located in The District in Tustin. “The interior promises a hip, lively & sophisticated atmosphere, with dark woods, leather and velvet bar stools. The state-of-the-art 7,500 bottle cellar is one of the largest in Orange County. The Winery Restaurant & Bar is open daily for lunch and dinner and features a wine tasting bar with a full bar menu and cigar patio.” There are elegant sister Winery Restaurant locations on The Bay in Newport Beach and in La Jolla. All locations are perfect for special Holiday parties. Each restaurant hosts Christmas Eve and New Year’s Eve dinners with special menus from Executive Chef and Partner, Yvon Goetz.

Their popular Gift Card promotion is available through the end of the year. If a guest purchases $300 in Gift Cards they are rewarded with an extra $50 Gift Card. For a $500 Gift Card purchase the reward is a cool $100 Gift Card.

The Newport Beach Christmas Boat Parade and Ring of Lights will be held Wednesday, December 13 through Sunday, December 17. This is one of the region’s oldest holiday traditions, having started more than a century ago — and there’s no better viewing location than The Winery Restaurant in Newport Beach! Enjoy their limited ala carte menu with front-row seats at the turning point for the boat parade. Boat Parade viewing is expected at approximately 8:30 / 8:45 p.m. nightly. Guests interested in boat parade viewing may make reservations as early as 6:45 p.m. and tables will be offered at a set table price for the entire evening (specific pricing and table location will vary).”

Founder and Managing Partner JC Clow is our guest spreading the Holiday Cheer.

Phil Kastel of PK+J Hospitality Group

It’s holiday Latke Time at The Spielberg Family’s kosher diary restaurant, The Milky Way, in the Pico / Robertson neighborhood of Los Angeles. It’s a loving tribute to The Family’s late Mother, Leah (Spielberg) Adler. “There will be candles, there will be dreidels – but most importantly there will be latkes! Often called “the best in Los Angeles”, people flock to The Milky Way on Pico restaurant for this Hanukkah necessity. Made fresh and ready to pick up in the signature Milky Way box, the Latke Box features a dozen latkes, house-made apple compote and sour cream.” We pull Consulting Executive Chef Philip Kastel away from gently frying the latkes to be with us.

Also there is a festive Hanukkah launch party with a Menorah Lighting Ceremony on the menu for Thursday, December 7th. Satisfy your Holiday cravings with The Milky Way’s signature Latkes, Psagot Wines from Israel, Sufganiyot Jelly Donuts and their Seasonal Specials.

Chef Andrew Gruel of Big Parm and the Calico Fish House

Our own Chef Andrew Gruel, the menu-maker behind the full-service Calico Fish House (in the Sunset Beach area of Huntington Beach) and also the founder and pizzaiola of the fast-casual Big Parm (New Jersey-style pizza) located in the Mess Hall in Tustin provides another timely and informative Ask the Chef segment where he responds to listeners’ thoughtful inquiries.

Can you prepare a premium steak to juicy and tender deliciousness with eye appeal in a microwave oven? Strong opinions here… We’ll “Ask the Chef.”

Podcasts

Segment One: Show Preview with Executive Producer & Co-Host Andy Harris
Segment Two: Chef Eric Bost, Jeune et Jolie and Campfire, Carlsbad, CA Part One
Segment Three: Chef Eric Bost, Jeune et Jolie and Campfire, Carlsbad, CA Part Two
Segment Four: 3rd Annual Long Beach International Tamale Festival
Segment Five: The Winery Restaurant & Wine Bar, Tustin, Newport Beach and La Jolla with Founder JC Clow
Segment Six: The Milky Way – Latke Boxes To-Go with Consulting Executive Chef Philip Kastel Part One
Segment Seven: The Milky Way – Latke Boxes To-Go with Consulting Executive Chef Philip Kastel Part Two
Segment Eight: Co-Host and Chef Andrew Gruel with “Ask the Chef”

Show 542, September 9, 2023: The Winery Restaurant & Wine Bar’s Benefits for Maui Strong (Newport Beach)

JC Clow of the Winery Restaurant and Wine Bar

The Winery Restaurant & Wine Bar presents MAUI STRONG, a fundraiser on Sunday, September 17 at its waterfront location in Newport Beach to benefit the Maui Strong Fund. Guests will have the opportunity to attend a “Maui Strong Tasting Event” from 2 to 5 p.m. and “Taste of Hawaii Dinner” from 5 to 8:30 p.m., both supporting relief efforts through the Maui Strong Fund, organized by the Hawai’i Community Foundation and committed to distributing 100% of funds donated to local aid groups who are responding to community needs.”

“We have hosted many fundraising events, but this one is near and dear to our hearts, as many of us at The Winery have a deep connection to Maui,” commented JC Clow, Founding Partner at The Winery Restaurant & Wine Bar, who revealed that the restaurants have raised approximately $599,300 to date for various charities. “The goal of the event is to make a positive impact on the lives of those affected by the fires in Maui by raising significant funds for the Maui Strong Fund.”

“Tickets for both MAUI STRONG events are limited and a portion of each ticket is tax-deductible. Tickets for the “Maui Strong Tasting Event” from 2-5 p.m. are $150 per guest and may be purchased in advance online. The “Taste of Hawaii Dinner” from 5-8:30 p.m. is $175 per guest and reservations may be made by calling 949-999-6622 or online.”

The Winery Restaurant and Wine Bar’s Managing Partner, JC Clow, is our guest providing all the details.

Show 379, June 27, 2020: The Winery Restaurant & Wine Bar with Founding Partner & Wine Director William Lewis

Sir William Lewis of the Winery Restaurant and Wine Bar in TustinThe Winery Restaurant & Wine Bar matches contemporary California regional cuisine, with a hip, vibrant, sophisticated setting, to create a cutting-edge 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.” The other Founding Partners are JC Clow and Wine Director William Lewis.

All of The Winery Restaurant & Wine Bar restaurants have reopened for dine-in. The Winery Restaurant & Wine Bar locations offer a warm and passionate menu complemented by the perfect wines – almost endless possibilities and something to suit every palate.

Wine Director & Founding Partner William Lewis will update us on what is available currently and what they were able to offer their guests during the ban on dine-in.

Show 119, April 25, 2015: Show Preview with Producer & Co-Host Andy Harris

It’s celebrity chef season on the “SoCal Restaurant Show” and we’re well-represented ! Now a preview of today’s delightfully overstuffed show.

First, a recap of “The Big Cheese” Grilled Cheese Festival & Competition held last Monday night, April 20th at Provisions Market in Orange hosted by The OC Baking Co. and Provisions Market and benefiting You Are Special, a local nonprofit that operates a food pantry to feed the hungry in the Orange Community.

One of the most exciting collections of Awards presented by the James Beard Foundation annually is the America’s Classics. This honor is given to regional establishments, often family-owned, that are treasured for their quality food, local character, and lasting appeal. One of the five recipients for 2015 is Los Angeles’ Guelaguetza located in Koreatown and founded in 1994. Representing the second generation of proud family ownership is our in-studio guest, Bricia Lopez.

A really unusual Rioja Gran Reserva Dinner featuring incredible vintage years from Spain’s Bodegas Faustino is coming up at Scott’s Restaurant in Costa Mesa on Thursday evening May 7th. This is part of the ongoing Wine Exchange’s Wine + Food series. The 2001 Gran Reserva was selected by Decanter magazine as their “Wine of the Year” in 2013. Scott’s Executive Chef Michael Doctulero has created a dazzling four-course menu especially for the evening. Chef Doctulero and Wine Exchange’s Kyle Meyer join us with all the salivating details.

Chef Jet Tila, the Emeritus Host of the “SoCal Restaurant Show,” really needs no introduction. He’s the Royal Thai Government’s official Culinary Ambassador to the United States. Jet is the most-used permanent solo judge on Food Network’s hit series, “Cutthroat Kitchen” with host Alton Brown. Jet is with us to discuss his participation in Food Network’s upcoming “Chopped All-Stars Tournament.” A cool $75,000 is on the line for the winning celebrity chef’s charity!

ou know celebrity chef Eric Greenspan from his National Geographic Channel series, “Eric Greenspan is Hungry.” Chef Eric is back on Food Network with the “Chopped All-Star Tournament: Part 1.” It premiers on Tuesday, April 28th. Each celebrity chef is playing for the $75,000 grand prize for their favorite charity. In Heat 1 Chef Eric is pitted against Madison Cowan, Brian Malarkey and Art Smith.

The Winery Restaurant & Wine Bar presents its 7th Annual “Sunday in the Vineyard” fundraiser on Sunday, May 17th, 2015 from 2:00 p.m. to 5:00 p.m. The benefit features a wine tasting with more than 80 wines, many of which are considered unique and rare finds from boutique wineries spanning the globe. The walk-around event will be held alongside a collection of rare automobiles at the Marconi Automotive Museum in Tustin. It benefits the Marconi Foundation for Kids and the Eddie Guardado Foundation. The afternoon also includes a sampling of passed hors d’oeuvres by The Winery’s Executive Chef and Partner, Yvon Goetz along with live and silent auctions. Priscilla Marconi, representing The Marconi Foundation For Kids, is our guest.

San Diegans fondly remember Chef Riko Bartolome as the chef/proprietor of the highly regarded Asia –Vous in Escondido. Chef Riko is now the executive chef of Montage Kapalua Bay in Maui where he oversees all culinary experiences there including the resort’s signature restaurant, Cane & Canoe. Chef Riko joins us from Maui.

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

April 25: Bricia Lopez, Wine Exchange, Scott’s Restaurant, Jet Tila, Eric Greenspan, Marconi Foundation For Kids, Montage Kapalua Bay

Podcasts

Segment One: Show Preview with Producer & Co-Host Andy Harris
Segment Two: Bricia Lopez, Guelaguetza, Los Angeles
Segment Three: Wine Exchange’s Rioja Gran Reserva Dinner
Segment Four: Chef Jet Tila
Segment Five: Chef Eric Greenspan
Segment Six: Sunday in the Vineyard Benefit
Segment Seven: Executive Chef Riko Bartolome, Montage Kapalua Bay, Maui
Segment Eight: Bricia Lopez and Fernando Lopez, Jr, Guelaguetza

It’s celebrity chef season on the “SoCal Restaurant Show” and we’re well-represented ! Now a preview of today’s delightfully overstuffed show.

One of the most exciting collections of Awards presented by the James Beard Foundation annually is the America’s Classics. This honor is given to regional establishments, often family-owned, that are treasured for their quality food, local character, and lasting appeal. One of the five recipients for 2015 is Los Angeles’ Guelaguetza located in Koreatown and founded in 1994. Representing the second generation of proud family ownership is our in-studio guest, Bricia Lopez.

A really unusual Rioja Gran Reserva Dinner featuring incredible vintage years from Spain’s Bodegas Faustino is coming up at Scott’s Restaurant in Costa Mesa on Thursday evening May 7th. This is part of the ongoing Wine Exchange’s Wine + Food series. The 2001 Gran Reserva was selected by Decanter magazine as their “Wine of the Year” in 2013. Scott’s Executive Chef Michael Doctulero has created a dazzling four-course menu especially for the evening. Chef Doctulero and Wine Exchange’s Kyle Meyer join us with all the salivating details.

Chef Jet Tila, the Emeritus Host of the “SoCal Restaurant Show,” really needs no introduction. He’s the Royal Thai Government’s official Culinary Ambassador to the United States. Jet is the most-used permanent solo judge on Food Network’s hit series, “Cutthroat Kitchen” with host Alton Brown. Jet is with us to discuss his participation in Food Network’s upcoming “Chopped All-Stars Tournament.” A cool $75,000 is on the line for the winning celebrity chef’s charity!

ou know celebrity chef Eric Greenspan from his National Geographic Channel series, “Eric Greenspan is Hungry.” Chef Eric is back on Food Network with the “Chopped All-Star Tournament : Part 1.” It premiers on Tuesday, April 28th. Each celebrity chef is playing for the $75,000 grand prize for their favorite charity. In Heat 1 Chef Eric is pitted against Madison Cowan, Brian Malarkey and Art Smith.

The Winery Restaurant & Wine Bar presents its 7th Annual “Sunday in the Vineyard” fundraiser on Sunday, May 17th, 2015 from 2:00 p.m. to 5:00 p.m. The benefit features a wine tasting with more than 80 wines, many of which are considered unique and rare finds from boutique wineries spanning the globe. The walk-around event will be held alongside a collection of rare automobiles at the Marconi Automotive Museum in Tustin. It benefits the Marconi Foundation for Kids and the Eddie Guardado Foundation. The afternoon also includes a sampling of passed hors d’oeuvres by The Winery’s Executive Chef and Partner, Yvon Goetz, along with live and silent auctions. Priscilla Marconi, representing The Marconi Foundation For Kids, is our guest.

San Diegans fondly remember Chef Riko Bartolome as the chef/proprietor of the highly regarded Asia –Vous in Escondido. Chef Riko is now the executive chef of Montage Kapalua Bay in Maui where he oversees all culinary experiences there including the resort’s signature restaurant, Cane & Canoe. Chef Riko joins us from Maui.

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

Bricia LopezOne of the most exciting series of Awards presented by the James Beard Foundation annually is the America’s Classics. This honor is given to regional establishments, often family-owned, that are treasured for their quality food, local character, and lasting appeal. One of the five recipients for 2015 is Los Angeles’ Guelaguetza located in Koreatown and founded in 1994. This year’s honorees will be celebrated at the 25th anniversary James Beard Foundation Awards taking place on Monday, May 4th at Lyric Opera of Chicago.

Guelaguetza, founded by Fernando Lopez in 1994, is the center of Oaxacan life in Los Angeles, and the setting for countless quinceaneras, weddings, and anniversaries. A sprawling restaurant located in Koreatown, it features live music on a bandstand every night. Open for breakfast, lunch and dinner, the restaurant draws both homesick Oaxacans and outlanders in search of honest Oaxacan foods.

Representing the proud second generation of family ownership is our in-studio guest, Bricia Lopez.

Michael DoctuleroA really unusual Rioja Gran Reserva Dinner featuring a series of incredible vintage years from Spain’s Bodegas Faustino is coming up at Scott’s Restaurant in Costa Mesa on Thursday evening May 7th. This is part of the ongoing Wine Exchange’s Wine + Food series. Scott’s Executive Chef Michael Doctulero has created a dazzling, all-original four-course menu for the evening.

The 2001 Gran Reserva was selected by Decanter magazine as their “Wine of the Year” in 2013. The Bodegas Faustino wines show the love for the land and the expertise of a family of winemakers with a tradition of winemaking for over 150 years.

Being poured at the Scott’s evening are the 1964, ’71, ’85, ’87, ’90, ’91 and 2001 Gran Reserva vintages, as well as a preview of the heralded 2004 Gran Reserva.

Tickets are $179 per guest, all inclusive. The evening will sell-out.

Chef Doctulero and Wine Exchange’s Kyle Meyer (President and Director of Purchasing) join us with all the salivating details.

Jet Tila and a heritage pig at Cochon 555 in 2013Chef Jet Tila, the Emeritus Host of the “SoCal Restaurant Show” really needs no introduction. He’s the Royal Thai Government’s official Culinary Ambassador to the United States. He’s involved with Stir Market on Beverly Blvd. Jet is the most-used permanent solo judge on Food Network’s Cutthroat Kitchen with host Alton Brown.

Jet is with us to discuss his participation in Food Network’s upcoming “Chopped All-Stars Tournament.” A cool $75,000 is on the line for the winning celebrity chef’s charity!

Jet’s heat is “All-Stars Tournament: Part 4” where there is just one more spot in the Grand Finale up for grabs. Competing with Chef Jet are Rocco DiSpiritio, Fabio Viviani and Lee Anne Wong. “The All-Stars open the appetizer baskets and find a succulent seafood and an Asian pastry. In the entrée round, the chefs will need to get creative in order to cook a perfect piece of beef in time. And some fish-shaped snacks meet crystals that pop in the dessert round.”

Look for Chef Jet in the new PBS series, Lucky Chow with hostess Danielle Chang the creator of the Lucky Rice festivals. Jet’s episode is celebrating Thai New Year with stops in Los Angeles, Las Vegas and in New York at the James Beard Foundation.

Eric GreenspanYou probably recognize celebrity chef Eric Greenspan from his National Geographic Channel series, Eric Greenspan is Hungry.” Chef Eric is also the proprietor of Greenspan’s Grilled Cheese and The Roof on Wilshire, both in Los Angeles.

Chef Eric is back on Food Network with the “Chopped All-Stars Tournament : Part 1.” It premiers on Tuesday, April 28th. Each celebrity chef is playing for the $75,000 grand prize for their favorite charity. In Heat 1 Chef Eric is pitted against Madison Cowan, Brian Malarkey and Art Smith.

In the first round, a slimy ingredient provokes some disgusted reactions from the competitors and judges. In the entrée round, the beautiful fish in the basket leads the chefs to make some surprising mistakes. And when the two finalists go in totally different directions with their desserts, it’s up in the air which approach will be more pleasing to the judges. Judges for this episode are Maneet Chauhan, Scott Conant and Amanda Freitag.

Priscilla MarconiThe Winery Restaurant & Wine Bar presents its 7th Annual “Sunday in the Vineyard” fundraiser on Sunday, May 17th, 2015 from 2:00 p.m. to 5:00 p.m. The benefit features a premium wine tasting with more than 80 wines, many of which are considered unique and rare finds from boutique wineries spanning the globe.

The event will be held alongside a collection of rare automobiles at the Marconi Automotive Museum in Tustin. It benefits the Marconi Foundation for Kids and the Eddie Guardado Foundation. The afternoon also includes a sampling of passed hors d’oeuvres by The Winery’s Executive Chef and Partner, Yvon Goetz, along with live and silent auctions.

“This is our seventh year hosting “Sunday in the Vineyard” and, judging by the success of the first six years, during which we raised approximately $308,000, it’s well on its way to becoming an event that will continue to make a positive impact by raising significant funds for worthy organizations in our community,” commented JC Clow, Managing Partner at The Winery Restaurant & Wine Bar. “We’re delighted to have formed a long-term partnership with the Marconi Foundation for Kids that will continue to support the efforts of nonprofits.”

Priscilla Marconi, representing The Marconi Foundation For Kids, is our guest.

Riko BartolomeSan Diegans fondly remember Chef Riko Bartolome as the chef/proprietor of the highly regarded Asia –Vous in Escondido. Chef Riko is now the executive chef of Montage Kapalua Bay in Maui where he oversees all culinary experiences there including the resort’s signature restaurant, Cane & Canoe. With extensive Hawaiian experience, Bartolome created a menu at Cane & Canoe inspired by the Island’s multicultural heritage serving modern Hawaiian fare, with Asian influences.

Known for his signature Asian fusion style Chef Riko graduated from the Culinary Institute of America in Hyde Park, NY, and began his career at Hyatt Regency Aventine in La Jolla, CA. Bartolome has directed culinary programs at luxury hotels including Grand Wailea Maui, Hawaii, as well as Hotel Nikko’s Pangaea (Los Angeles), Hotel Del Coronado’s Crown Room, W Hotel, and Asia-Vous, all located in the San Diego area.

Earlier in the year Chef Riko participated in the Maui Convention and Visitor’s Bureau’s “cultural chef exchanges” series. The culinary tour sent top Maui chefs to the West Coast to join chefs in their own kitchens in Los Angeles and San Francisco to create joint food experiences.

Chef Riko joins us from Maui.

Bricia LopezOne of the most exciting series of Awards presented by the James Beard Foundation annually is the America’s Classics. This honor is given to regional establishments, often family-owned, that are treasured for their quality food, local character, and lasting appeal. One of the five recipients for 2015 is Los Angeles’ Guelaguetza located in Koreatown and founded in 1994. This year’s honorees will be celebrated at the 25th anniversary James Beard Foundation Awards taking place on Monday, May 4th at Lyric Opera of Chicago.

Bricia Lopez, one of the four children of Fernando Lopez and Maria de Jesus, now runs the restaurant along with her brother, Fernando Lopez, Jr., and her sister, Paulina Lopez. They have added a mescal bar and often bring in top producers from Mexico for seminars. The real star, however, remains the soulful Oaxacan food, including enfrijolados, tamales steamed in banana leaves with mole, bowls of goat stew, and big rounds of tiayudas, baked corn tortillas topped with semi-dried beef, Oaxacan cheese, and sometimes even grasshoppers.

Podcasts

Segment One: Show Preview with Producer & Co-Host Andy Harris
Segment Two: Bricia Lopez, Guelaguetza, Los Angeles
Segment Three: Wine Exchange’s Rioja Gran Reserva Dinner
Segment Four: Chef Jet Tila
Segment Five: Chef Eric Greenspan
Segment Six: Sunday in the Vineyard Benefit
Segment Seven: Executive Chef Riko Bartolome, Montage Kapalua Bay, Maui
Segment Eight: Bricia Lopez and Fernando Lopez, Jr, Guelaguetza

May 3: Sherry Yard, Jesse Barber, Nan Kohler, Barbara Fairchild, Yvon Goetz

Podcasts

Segment One: Host Jet Tila and Producer Andy Harris
Segment Two: Sherry Yard of iPic Theaters and Helms Bakery Part One
Segment Three: Sherry Yard of iPic Theaters and Helms Bakery Part Two
Segment Four: Executive Chef Jesse Barber of Barnyard Venice
Segment Five: Nan Kohler, Managing Partner, Grist & Toll – An Urban Flour Mill, Pasadena Part One
Segment Six: Nan Kohler, Managing Partner, Grist & Toll – An Urban Flour Mill, Pasadena Part Two
Segment Seven: Barbara Fairchild, Restaurant & Travel Editor, grapecollective.com, editor, writer, speaker and consultant
Segment Eight: Chef Yvon Goetz, Chef & Partner, The Winery Restaurant & Wine Bar, Tustin and Newport Beach

Chef Jet and Producer Andy preview the show.

Multiple James Beard Award-winning Pastry Chef Sherry Yard is familiar to the listening audience of the “SoCal Restaurant Show.” Her work-in-progress is the ambitious revival of the Helms Bakery in Los Angeles on the border with Culver City.

She will tell us all about her exciting new position as Corporate Vice President of the Culinary Division of iPic Theaters. Watching a movie on the big screen should be a deluxe experience with food to match !

There is a relatively new hidden gem of a very personal farm-to-table restaurant in Venice. That’s Barnyard Venice. Come hungry and prepare to be pleasantly surprised and also well-taken care of.

Nan Kohler, the Managing Partner of Grist & Toll – An Urban Flour Mill, is back for an encore. This time she’ll also be speaking about gluten-free.

Barbara Fairchild, the well-traveled Restaurant & Travel Editor for grapecollective.com is back with us to share some inspired restaurant finds from her recent travels both in Europe and in The States.

The Winery Restaurant & Wine Bar in Tustin has a new location on the Bay in Newport Beach. It’s a “wow” of a spot!

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

Sherry YardRenowned pastry chef and best-selling cookbook author Sherry Yard spent close to 20 years with Wolfgang Puck. She also has been awarded two prestigious James Beard Foundation Awards! On May 5th in New York City Sherry is being inducted into the James Beard Foundation’s Who’s Who of Food & Beverage in America. It’s an elite group…

In late 2012 she left Spago to realize a dream project with Sang Yoon. That’s the reopening (and revamping) of the fondly remembered Helms Bakery in Los Angeles on the border of Culver City.

She has just stepped into the newly created position of Corporate Vice President of Culinary Direction for iPic Theaters.

Their new state-of-the-art Westwood complex has just opened. Locally-sourced gourmet food is now on the menu for the luxury movie viewing experience.

She also somehow finds the time to actively serve on both the National and L.A. Boards of the Careers through Culinary Arts Program. (C-CAP.)

The iPic Theaters menu for Westwood even includes Helms Treats. There are premium signature cookies and even frozen novelties!

On the ground floor there is an Italian restaurant (Tanzy) open to the public for lunch and dinner.

Sherry Yard was on hand Sunday, April 25th on Rodeo Dr. in Beverly Hills to observe the cutting of Chef Donald Wressell’s breathtaking birthday cake for the 100th Anniversary of the City of Beverly Hills. Chef Donald is the corporate chef for Guittard Chocolate Co. Sherry has created incredible desserts for the Oscars and was truly impressed with the incredible results. 15,000 slices of deliciousness were served!

Adding a needed basement to the Helms Bakery (where there was none before) has delayed the project. Sherry is now looking at a 2015 launch.

Jesse Barber of Barnyard VeniceBarnyard Venice (opened in 2012) is a bit of a find housed in an old cottage on Pacific Avenue. It’s rustic and comfortable.

Chef Jesse Barber, an alum of the kitchen at Tasting Kitchen, is the menu-maker. Earlier in his career he worked with Thomas Keller at both The French Laundry and Bouchon. He’s put together an ever changing menu with an emphasis on local ingredients. He’s a regular at the Santa Monica Farmers Markets and that’s the basis for his menu which changes almost daily.

His grilled octopus is a standout.

Ramen Tuesday is at the bar.

Nan KohlerNan Kohler is the Managing Partner of Grist & Toll – An urban Flour Mill in Pasadena. She has extensive background in baking.

Nan discusses her take on celiac disease and the growing need for gluten-free products.

On Sunday, May 4th Chef Bruce Kalman of Pasadena’s Union is cooking a dinner in conjunction with Grist & Toll. Union uses many of their products including their polenta which is a favorite of Chef Jet’s.

Chef Kalman will incorporate Grist & Toll’s whole-grain milled fresh flours into five courses. The price is $85 per guest.

Nan explains how the flours produced by Grist & Toll differ from the commercial enriched flour that goes into plain white bread. A lot of the nutritional value is surprisingly lost with the processing of conventional enriched flour.

Nan is also starting to offer baking classes.

Barbara FairchildIt’s a pleasure to welcome food journalist Barbara Fairchild back to the show. She is an editor, writer, speaker and consultant. She was the long-time Editor of Bon Appetit Magazine before the publication relocated to New York.

Her newest position is Restaurant & Travel Editor for grapecollective.com.

Based on her recent travels Barbara has restaurant finds for us from both London and Paris.

Yvon Goetz of the Winery Restaurant and BarThe Winery Restaurant & Bar at the District in Tustin has created quite a splash over the last six years. All that was missing was an ocean view.

Newly arrived on the Bay in Newport Beach is the 2nd location for The Winery Restaurant & Wine Bar. Partner/ Executive Chef Yvon Goetz is overseeing the kitchen here, too. It’s dinner only at present. Lunch will be coming on the weekends. Chef Yvon is our guest.

The new Winery brings the same distinctive experience as its flagship location in The District in Tustin. This one strives to make the guest feel like they have been transported to a relaxing getaway in Napa or Sonoma. This escape features ocean views from the second-story dining room and breathtaking bar.

The menu here is a bit more seafood centric. Some of the fish (Opah, Ono, and Mahi Mahi) +is flown in from Hawaii daily.

“The major difference with this location will be the stunning views of the waterfront and boat access. We anticipate endless possibilities, with something to suit every palate,” said JC Clow, Managing Partner of The Winery Restaurant & Wine Bar. Three private docks are available for guests to arrive via the Marina.

Podcasts

Segment One: Host Jet Tila and Producer Andy Harris
Segment Two: Sherry Yard of iPic Theaters and Helms Bakery Part One
Segment Three: Sherry Yard of iPic Theaters and Helms Bakery Part Two
Segment Four: Executive Chef Jesse Barber of Barnyard Venice
Segment Five: Nan Kohler, Managing Partner, Grist & Toll – An Urban Flour Mill, Pasadena Part One
Segment Six: Nan Kohler, Managing Partner, Grist & Toll – An Urban Flour Mill, Pasadena Part Two
Segment Seven: Barbara Fairchild, Restaurant & Travel Editor, grapecollective.com, editor, writer, speaker and consultant
Segment Eight: Chef Yvon Goetz, Chef & Partner, The Winery Restaurant & Wine Bar, Tustin and Newport Beach