Show 539, August 19, 2023: Show Preview with Executive Producer & Co-Host Andy Harris

Posted on August 20, 2023 by abell

“Ment’or, founded bychefs Daniel Boulud, Jerome Bocuse and Thomas Keller is a leading 501(c)(3) nonprofit organization devoted to inspiring culinary excellence in young professionals and preserving the traditions and quality of cuisine in America.” They are celebrating their 15th anniversary of achievement this year. Their aim is to build a sustainable community of young American professionals that are knowledgeable and confident in their career pursuits and will be life-long ambassadors of quality and excellence in the world of gastronomy. The organization is dedicated to making the careers of serious young individuals more meaningful and successful by offering them unique educational opportunities, internships, and access to a Culinary Council of established mentors. Since 2008 it has been a key mission for the Foundation to enable the best young talent in America to effectively train for the privilege and honor of representing the United States as Team USA at the Bocuse d’Or in Lyon. Thomas Keller joins us to talk about 15 years of accomplishment for Ment’or.

Within France’s 3rd largest Appellation wine region, stretching from the Atlantic coast to Auvergne, Loire Valley wines represent the balance point between north and south, mellowness and freshness, arts and literature, tradition and modernity. From this harmonious blending, helped by a generally temperate climate and remarkably varied terroirs, comes a great diversity of wines. 20 per cent of the production is exported to over 150 countries amounting to over 54 million bottles in 2020. Sommelier Rick Arline, Director of Beverage, The City Club, Los Angeles is our well-informed guide to the wines of Loire Valley.

“Muy Bueno: Fiestas – 100+ Delicious Mexican Recipes for Celebrating the Year is a festive cookbook filled with history, traditions, Mexican recipes, and crafts to celebrate Americanand Mexican holidays from the proud Latina and blogger behind Muy Bueno, Yvette Marquez-Sharpnack. You’ll discover how to show your love on Valentine’s Day with Heart-Shaped Berry Empanadas, celebrate Mother’s Day with Guava Mimosas, whip up Chile Braised Pork Ribs for Día de los Muertos; make a big batch of Red Chile and Chicken Tamales for the December holidays, and much more. Included along with the over 100 delicious, seasonal recipes are step-by-step instructions for making holiday-themed crafts that are fun for children and grown-ups alike.”
“It’s no secret why everyone is obsessed with Hatch Peppers. Named after the original growing area in Hatch, New Mexico, authentic Hatch Peppers are truly a Southwestern favorite. No other pepper is prized more than this variety which grows in the Hatch Valley, just north of Las Cruces. Chefs say that the intense sunlight and cool nights in this valley result in a uniquely flavored pepper that’s unrivaled by any other.”

Celebrate a fun Hatch Pepper event in Tustin where the original Winery Restaurant and Wine Bar is presenting their annual Hatch Chile Roasting and Toasting Event orchestrated by their founding Partner and Executive Chef Yvon Goetz. It’s a relaxing, leisurely afternoon of sipping cold beer and Tequila while enjoying Hatch Chile Hors D’oeuvres (think Polynesian Chicken & Hatch Chile Meatballs with Tree Ripe Mango Cous Cous) with fellow discriminating foodies and chile heads. The festivities take place on The Winery’s spacious Vineyard Patio in Tustin on August 26th from 1:30 p.m., until 4:00 p.m. Chef Yvon is our guest with a basket of freshly roasted Hatch Peppers in hand.

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. We all typically enjoy fresh salmon as a seafood go-to but certain varieties in California are now in short supply. The Chinook salmon season for commercial fisherman along costal California waters has been cancelled this year. Chef Andrew will explain what’s behind this and the types of sustainably raised and sourced salmon that you can still enjoy on your table and in restaurants.

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

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Show 539, August 19, 2023: Partner & Executive Chef Yvon Goetz, The Winery Restaurant – Hatch Chile Roasting and Toasting Afternoon

Posted on August 20, 2023 by abell

Yvon Goetz of the Winery Restaurant and Bar

“It’s no secret why everyone is obsessed with Hatch Peppers. Named after the original growing area in Hatch, New Mexico, authentic Hatch Peppers are truly a Southwestern favorite. No other pepper is prized more than this variety which grows in the Hatch Valley, just north of Las Cruces. The valley, which stretches along the Rio Grande’s southern-most bend before crossing into Texas and Mexico, is covered with row after row of these green leafy pepper plants for most of the summer. Chefs say that the intense sunlight and cool nights in this valley result in a uniquely flavored pepper that’s unrivaled by any other.”

Celebrate a fun Hatch Pepper event in Tustin where the original Winery Restaurant and Wine Bar is presenting their annual Hatch Chile Roasting and Toasting Event orchestrated by their founding Partner and Executive Chef Yvon Goetz. It’s a relaxing and leisurely afternoon of sipping cold beer and Tequila while enjoying Hatch Chile Hors d’oeuvres (think Hatch Chile & Duck Confit Banh Mi with Green Keitt Mango) with fellow discriminating foodies and chile heads. The festivities take place on The Winery’s spacious Vineyard Patio in Tustin on August 26^th from 1:30 p.m., until 4:00 p.m.

Chef Yvon joins us with a basket of freshly roasted Hatch Chiles at the ready.

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August 19: Thomas Keller, Rick Airline, Yvette Marquez-Sharpnack, Yvon Goetz

Posted on August 17, 2023 by abell

Podcasts

Segment One: Show Preview with Executive Producer & Co-Host Andy Harris
Segment Two: Chef Thomas Keller, The French Laundry – 15th Anniversary of Ment’or Foundation
Segment Three: Sommelier Rick Arline, Director of Beverage, The City Club L.A. – The Wines of Loire Valley, France Part One
Segment Four: Sommelier Rick Arline, Director of Beverage, The City Club L.A. – The Wines of Loire Valley, France Part Two
Segment Five: Yvette Marquez-Sharpnack, Author, Muy Bueno Fiestas Part One
Segment Six: Yvette Marquez-Sharpnack, Author, Muy Bueno Fiestas Part Two
Segment Seven: Partner & Executive Chef Yvon Goetz, The Winery Restaurant – Hatch Chile Roasting and Toasting Afternoon
Segment Eight: Chef and Co-Host Andrew Gruel with “Ask the Chef”

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

“Ment’or, founded by chefs Daniel Boulud, Jerome Bocuse and Thomas Keller is a leading 501(c)(3) nonprofit organization devoted to inspiring culinary excellence in young professionals and preserving the traditions and quality of cuisine in America.” They are celebrating their 15^th anniversary of achievement this year. Their aim is to build a sustainable community of young American professionals that are knowledgeable and confident in their career pursuits and will be life-long ambassadors of quality and excellence in the world of gastronomy. The organization is dedicated to making the careers of serious young individuals more meaningful and successful by offering them unique educational opportunities, internships, and access to a Culinary Council of established mentors. Since 2008 it has been a key mission for the Foundation to enable the best young talent in America to effectively train for the privilege and honor of representing the United States as Team USA at the Bocuse d’Or in Lyon.Thomas Keller joins us to talk about 15 years of accomplishment for Ment’or.

Within France’s 3^rd largest Appellation wine region, stretching from the Atlantic coast to Auvergne, Loire Valley wines represent the balance point between north and south, mellowness and freshness, arts and literature, tradition and modernity. From this harmonious blending, helped by a generally temperate climate and remarkably varied terroirs, comes a great diversity of wines. 20 per cent of the production is exported to over 150 countries amounting to over 54 million bottles in 2020. Sommelier Rick Arline, Director of Beverage, The City Club, Los Angeles is our well-informed guide to the wines of Loire Valley.

“Muy Bueno Fiestas – 100+ Delicious Mexican Recipes for Celebrating the Year is a festive cookbook filled with history, traditions, Mexican recipes, and crafts to celebrate American
and Mexican holidays from the proud Latina and blogger behind Muy Bueno, Yvette Marquez-Sharpnack. You’ll discover how to show your love on Valentine’s Day with Heart-Shaped Berry Empanadas, celebrate Mother’s Day with Guava Mimosas, whip up Chile Braised Pork Ribs for Día de los Muertos; make a big batch of Red Chile and Chicken Tamales for the December holidays, and much more. Included along with the over 100 delicious, seasonal recipes are step-by-step instructions for making holiday-themed crafts that are fun for children and grown-ups alike.”

Celebrate a fun Hatch Pepper event in Tustin where the original Winery Restaurant and Wine Bar is presenting their annual Hatch Chile Roasting and Toasting Event orchestrated by their founding Partner and Executive Chef Yvon Goetz. It’s a relaxing, leisurely afternoon of sipping cold beer and Tequila while enjoying Hatch Chile Hors D’oeuvres (think Polynesian Chicken & Hatch Chile Meatballs with Tree Ripe Mango Cous Cous) with fellow discriminating foodies and chile heads. The festivities take place on The Winery’s spacious Vineyard Patio in Tustin on August 26^th from 1:30 p.m., until 4:00 p.m. Chef Yvon is our guest with a basket of freshly roasted Hatch Peppers in hand.

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. We all typically enjoy fresh salmon as a seafood go-to but certain varieties in California are now in short supply. The Chinook salmon season for commercial fisherman along costal California waters has been cancelled this year. Chef Andrew will explain what’s behind this and the types of sustainably raised salmon that you can still enjoy on your table and in restaurants.

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

Thomas Keller and Young Yun of the Ment'or BKB Foundation

“Ment’or, founded by chefs Daniel Boulud, Jerome Bocuse and Thomas Keller is a leading 501(c)(3) nonprofit organization devoted to inspiring culinary excellence in young professionals and preserving the traditions and quality of cuisine in America.” They are celebrating their 15^th anniversary of achievement this year.

“Their aim is to build a sustainable community of young American professionals that are knowledgeable and confident in their career pursuits and will be life-long ambassadors of quality and excellence in the world of gastronomy. The organization is dedicated to making the careers of serious young individuals more meaningful and successful by offering them unique educational opportunities, internships, and access to a Culinary Council of established mentors.”

“Since 2008 it has been a key mission for the Foundation to enable the best young talent in America to effectively train for the privilege and honor of representing the United States as Team USA at the Bocuse d’Or in Lyon. The result of that patience and determination was realized for the first time in 2015 when Team USA stood on the podium with the Silver Bocuse, garnering the recognition and respect of the international culinary community. In January of 2017 Team USA proudly returned from Lyon with the Bocuse d’Or, having realized Monsieur Paul Bocuse’s dream of USA winning Gold.”

“Team USA is chosen through a national selection process that mimics the format and atmosphere of the competition that is held in Lyon biennially. Chefs from around the country apply to compete in the Team USA National Selection Event.”

“After the selection, the team trains full time in Napa, California during the course of a year, guided by a head coach, assistant coaches, advisors, and a designer. Throughout their training, the team receives feedback from their advisors and the Board via various tastings and coaching sessions.”

“Team USA 2025 will be selected at the National Selection on Sunday, September 3, 2023 at The Culinary Institute of America at Copia campus in Napa, California.”

Thomas Keller joins us to talk about 15 years of accomplishment for Ment’or.

Rick Arline of the City Club Los Angeles

“Within France’s 3^rd largest Appellation wine region, stretching from the Atlantic coast to Auvergne, Loire Valley wines represent the balance point between north and south, mellowness and freshness, arts and literature, tradition and modernity.”

“From this harmonious blending, helped by a generally temperate climate and remarkably varied terroirs, comes a great diversity of wines. 20 per cent of the production is exported to over 150 countries amounting to over 54 million bottles in 2020.”

Cabernet Franc, the Loire region’s leading red varietal, is generally made into single-varietal wines. “They are crystal-clear and luminous in color, ranging from candy pink to raspberry, with aromatic finesse that is perceptible on the nose. On the palate, they express marked notes of ripe red berries (strawberries, raspberries and red currants) and tropical fruits. Their mellow smoothness mixes with their luscious indulgent character.”

Sommelier Rick Arline, Director of Beverage, The City Club, Los Angeles is our well-informed guide to the wines of Loire Valley.

“You’ll discover how to show your love on Valentine’s Day with Heart-Shaped Berry Empanadas, celebrate Mother’s Day with Guava Mimosas, whip up Chile Braised Pork Ribs for Día de los Muertos; make a big batch of Red Chile and Chicken Tamales for the December holidays, and much more. Included along with the over 100 delicious, seasonal recipes are step-by-step instructions for making holiday-themed crafts that are fun for children and grown-ups alike.”

“With its gorgeous food photography, detailed recipe directions, and wealth of tips to guide you in the kitchen, Muy Bueno FIESTAS turns every day into a celebration.”

“The 100 plus recipes include a broad selection of classic and contemporary Mexican recipes, including substantial soups and salads, hearty mains, cocktails, and decadent desserts.”

“Yvette Marquez-Sharpnack is a mother, wife, author, graphic designer, food blogger, vlogger, and recipe developer based in Denver, Colorado. She was raised in El Paso, Texas and draws culinary inspiration from her grandmother’s old-world northern Mexican recipes and her mother’s comforting south of the border home-style dishes.”

Yvette Marquez-Sharpnack joins us with masa at the ready.

Chef Yvon joins us with a basket of freshly roasted Hatch Chiles at the ready.

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.

We all typically enjoy fresh salmon as a standard seafood go-to but certain varieties in California are now in short supply. The Chinook salmon season for commercial fisherman along costal California waters has been cancelled this year. Chef Andrew will explain what’s behind this and the types of sustainably raised salmon that you can still enjoy without reservation on your home table and in restaurants.

Podcasts

Show 379, June 27, 2020: Show Preview with Executive Producer & Co-Host Andy Harris

Posted on June 29, 2020 by abell

“Diana Kennedy: Nothing Fancy (documentary feature film) is an intimate, candid perspective into the curious world of cookbook author and British ex-pat Diana Kennedy – widely regarded as the world’s expert on Mexican cuisine. At five feet tall and 97 years old, Diana is larger than life: a foul-mouthed fireball far more feisty and energetic than her age and petite frame let on. Author of nine Mexican cookbooks, she has spent over 60 years researching and documenting the regional cuisines of Mexico.” Filmmaker Elizabeth Carroll is our guide to the career of Diana Kennedy.

The 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. William Lewis uncorks it all for us.

Legendary Los Angeles Restaurateur and ever-gracious host Piero Selvaggio attentively presided over the iconic Valentino in Santa Monica for over 46 years. Valentino was a landmark establishment in the West defining regional Italian fine dining with polished service combined with a deep and well-maintained wine cellar. Piero’s most recent undertaking was the debut of Louie’s by the Bay (modern Italian steakhouse) in Newport Beach with Restaurateur Ron Salisbury. His current effort is with Chef Celestino Drago and is the pending relaunching of the elegant Drago Centro in Downtown Los Angeles in the City National Bank Tower. We’ll hear all about it with Piero Selvaggio.

Leading the Margerum Wine Company team (with a handsome new tasting room at Hotel Californian in the State Building) is creator and namesake, Douglas Barden Margerum, a long-term Santa Barbara resident who has been a fixture in the Santa Barbara food and wine scene for over 35 years. Doug is also is a member of the (rescheduled for 2021) Santa Barbara Culinary Experience (SBCE) Advisory Committee. Doug is our guest to pull the cork for us on the reopening of the Margerum Wine Company Tasting Room which now also includes the Barden Wines Tasting Room.

“Under the supervision of prominent executive chef Avi Kapoor, the latest incarnation of the Akbar restaurant family, Kapoor’s Akbar, offers diners an innovative Indian food experience on the edge of Downtown LA. Relying on traditional recipes passed down through the family but updated with non-traditional techniques and ingredients, Kapoor’s Akbar serves freshly prepared dishes that are rich in taste, temptingly presented and always memorable.” We gently pull Chef Avi away from the tandoor oven for a long overdue visit.

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 regularly updating us on the impact of the Covid-19 crisis in the hospitality field and what we, as diners, can do to support the very survival of restaurants. Dine-in is slowly starting to come back but with a lot of new rules that restrict guest counts. Alternately Take-Out / Delivery when you can surely helps… Covid 19 has impacted the food system across the United States. Oddly there are spot shortages of foodstuffs in some areas and surpluses in others. We’ll, of course, “Ask the Chef.”

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

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June 27: Diana Kennedy: Nothing Fancy, The Winery Restaurant & Wine Bar, Piero Selvaggio, Margerum Wine Company, Kapoor’s Akbar

Posted on June 25, 2020 by abell

Podcasts

Segment One: Show Preview with Executive Producer & Co-Host Andy Harris
Segment Two: “Diana Kennedy: Nothing Fancy” with Producer & Director Elizabeth Carroll
Segment Three: The Winery Restaurant & Wine Bar with Founding Partner & Wine Director William Lewis
Segment Four: Restaurateur Piero Selvaggio, Drago Centro and Louie’s by the Bay Part One
Segment Five: Restaurateur Piero Selvaggio, Drago Centro and Louie’s by the Bay Part Two
Segment Six: Doug Margerum, Margerum Wine Company, Santa Barbara
Segment Seven: Chef Avinash Kapoor, Kapoor’s Akbar, Downtown Los Angeles
Segment Eight: Co-Host Chef Andrew Gruel of the Slapfish Restaurant Group with “Ask the Chef”

Legendary Los Angeles Restaurateur and ever-gracious host Piero Selvaggio attentively presided over the iconic Valentino in Santa Monica for over 46 years. Valentino was a landmark establishment defining regional Italian fine dining with polished service in the West combined with a deep and well-maintained wine cellar. Piero’s most recent undertaking was the debut of Louie’s by the Bay (modern Italian steakhouse) in Newport Beach with Restaurateur Ron Salisbury. His current effort is with Chef Celestino Drago is the just relaunched, elegant Drago Centro in Downtown Los Angeles. We’ll hear all about it with Piero Selvaggio.

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

Diana Kennedy: Nothing Fancy (documentary feature film) is an intimate, candid perspective into the curious world of cookbook author and British ex-pat Diana Kennedy – widely regarded as the world’s expert on Mexican cuisine. At five feet tall and 97 years old, Diana is larger than life: a foul-mouthed fireball far more feisty and energetic than her age and petite frame let on. Author of nine Mexican cookbooks, she has spent over 60 years researching and documenting the regional cuisines of Mexico.

“Kennedy has lived ‘off-the-grid’ on an eight-acre ranch outside Zitácuaro, Michoacán since the 1970’s: composting, growing her own crops, and using solar power to run her home. Aware of her own mortality, she is working tirelessly to solidify the legacy of her life’s efforts, with the hope of turning her home into a foundation for culinary education in Mexico.”

“A two-time James Beard Award winner, Diana was decorated with an Order of the Aztec Eagle from the Mexican government and became a Member of the Order of the British Empire from the UK in 2002. Despite her notable achievements, Diana is difficult to categorize. Often referred to as the “Julia Child of Mexico,” but Diana prefers a different title: “The Mick Jagger of Mexican Cuisine.”

“Diana Kennedy: Nothing Fancy explores Diana’s vibrant, unconventional life, blending vérité with archival footage, photographs and interviews. Viewers accompany her in intimate settings at home – cooking, gardening, and traveling to accept awards and speak to audiences. The film features interviews with notable chefs and friends including Alice Waters, José Andrés, Rick Bayless, and Gabriela Cámara, along with footage from Diana’s TLC cooking show, “The Art of Mexican Cooking.” Whether she is instructing chefs at her infamous “Boot Camp” cooking school, blazing her truck over the cobblestone roads of Zitácuaro or sunbathing with a scotch on her balcony, Diana is captivatingly bold, spirited, and unapologetically herself.”

“The 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.

His new project is with acclaimed Chef Celestino Drago with the just relaunched Drago Centro in Downtown Los Angeles. “At Drago Centro, located in the heart of Downtown Los Angeles, Chef Celestino Drago is giving his classic Italian techniques a contemporary flair. The lunch and dinner menus at Drago Centro feature a wide range of options, from hand-cranked pastas, savory steaks and elegant desserts sure to end the meal on a sweet note.”

We’ll hear all about it with Piero Selvaggio.

Leading the Margerum Wine Company team (with a new tasting room at Hotel Californian in the State Building) is creator and namesake, Douglas Barden Margerum, a long- term Santa Barbara resident who has been a fixture in the Santa Barbara food and wine scene for over 35 years. Doug is also is a member of the (rescheduled for 2021) Santa Barbara Culinary Experience Advisory Committee.

“Margerum Wine Company produces limited quantities of wines made from grapes grown both on their estate vineyard and grapes purchased from other top vineyards from in and around Santa Barbara County. The 18-acre estate vineyard is planted exclusively to Rhône grape varietals. The acreage is divided between limestone hillsides and gravelly alluvial flatlands along Alamo Pintado Creek. The wines are made at their state-of-the-art winery located on Industrial Way in Buellton.”

“Owner and Director of Winemaking, Douglas Barden Margerum, works with the top vineyards from the cool, eastern end of the valley in Happy Canyon to the western end’s cold vineyards of Sta. Rita Hills. Doug carefully selects the vineyards with meticulous attention to detail in all factors influencing the ultimate quality of the wines, including pruning, soil, climate, and farming methods.”

“Margerum Wine Company is committed to creating hand-crafted wines using only the highest quality grapes in order to make wines that are indicative of the place where they are grown. They strive to make wines naturally, to make wines that have individual characteristics and to make wines with personality. The scale of production is kept at a level where they can touch and know the wine as it is raised to the bottle – the antithesis of mass production. The standards of quality are measured by their own rigid criteria – not by external sources. They make wines they personally enjoy – some to drink young, others for long aging in cool cellars for future generations to enjoy, but mostly to share at the table with family and friends.”

“Doug’s multi-faceted background as the Sommelier/Owner of The Wine Cask, a Wine Spectator Grand Award restaurant recipient, and as a highly respected winemaker made him sought out by a variety of wineries to assist in the formation of their brands. Doug has consulted for Chêne Bleu super Rhône wines in France, and continues to consult for La Encantada Vineyards, Rancho Boa Vista and Happy Canyon Vineyards, all in Santa Barbara County, as well as the Santa Barbara wines of Paradise Springs Winery based in Virginia.”

“Under the supervision of prominent executive chef Avi Kapoor, the latest incarnation of the Akbar restaurant family, Kapoor’s Akbar, offers diners an innovative Indian food experience on the edge of Downtown L.A. Relying on traditional recipes passed down through the family but updated with non-traditional techniques and ingredients, Kapoor’s Akbar serves freshly prepared dishes that are rich in taste, temptingly presented and always memorable.”

“Omnivores, vegetarians and vegans will find a wide range of selections to satisfy their hunger, joining the thousands of diners who have feasted over the years with generations of Kapoor Family restauranteurs.”

We gently pull Chef Avi away from the tandoor oven for a visit.

Covid 19 has impacted the food system across the United States. Oddly there are spot shortages of foodstuffs in some areas and surpluses in others. We’ll, of course, “Ask the Chef.”

Podcasts

Show 365, March 21, 2020: Show Preview with Executive Producer & Co-Host Andy Harris

Posted on March 22, 2020 by abell

It’s a disconcerting and confusing time for all of us and our “SoCal Restaurant Show” mission, until the Covid-19 crisis is abated, is to provide reliable and genuinely useful information on how the restaurant business is coping with the evolving events. With an emphasis on the health, safety and well-being of our listeners we’ll be detailing what the range of services restaurants can provide to their guests. Creativity is at the forefront. We’re keeping it focused and upbeat…

Chefs and restaurateurs are the most generous people I know. In times of need they are always first in generously and unselfishly giving back and meaningfully supporting their communities. Truly remarkable…Right now restaurants urgently need our support to stay afloat. Please keep this in mind as you make meal decisions….

As always, we greatly appreciate you being a part of our loyal listening audience. With everyone’s support we’ll get through this. Truly couldn’t do it without you.

Chef / Proprietress Vanda Asapahu of Ayara Thai in Westchester is the Host Chef for the 5^th Anniversary Masters of Taste benefit at the Rose Bowl. Originally scheduled for Sunday, April 5^th it has been necessarily postponed. When that new date is established Chef Vanda will be back with us with all the delectable details. In the meantime Ayara Thai is open for Take-Out and Delivery and would love to serve you. Chef Vanda is our guest with all the tempting menu details.

“At the original location of The Winery Restaurant & Wine Bar in Tustin Executive Chef / Partner Yvon Goetz is offering a menu of his California contemporary regional cuisine for curbside pick-up (priced 15% off regular pricing) at his flagship Tustin location. Chef Yvon Goetz is also offering guests select cuts of meats to grill at home, based on availability.” Chef Yvon joins us.

In September of 1986, Harold Legaux Sr. along with his wife Mary Belle opened Harold and Belle’s in the Jefferson Park area of Los Angeles. It had been a dream of Harold’s to have a place where friends and family from back home (New Orleans) would gather, talk about old times, shoot pool and just socialize. The short menu consisted of Po-Boy Sandwiches, Red Beans & Rice and File-Gumbo (served only on Fridays.) The restaurant has come a long way in 50 years and is now owned and operated by 3rd generation Legaux’s, the husband and wife team Ryan & Jessica Legaux. Together Ryan and Jessica have enhanced and expanded the brand of Harold & Belle’s through various avenues including refurbishing the restaurant. They also have added a new, state of the art private banquet room. We’re stirring the roux with Chef Ryan Legaux.

It’s an especially difficult time to navigate the supermarkets right now (particularly with “Social Distancing”) and you want fresh proteins of the highest quality to cook at home in addition to restaurant delivery/takeout. West Coast Prime Meats supplies the top restaurants and hotels in Southern California. Responding to the crisis they are now selling to the public for the very first time with next day pickup in Brea between 10:00 a.m. and 3:00 p.m. You can conveniently obtain a wide range of proteins at fair prices with their usual wonderful customer service. Available are Beef, Grinds & Patties, Poultry, Pork and even Seafood. Their exemplary sanitary practices are above Industry requirements. Call them to get an Inventory List emailed to you. 714.255.8560.

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

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Show 365, March 21, 2020: Chef / Partner Yvon Goetz, The Winery Restaurant & Wine Bar

Posted on March 22, 2020 by abell

“At the original location The Winery Restaurant & Wine Bar in Tustin Executive Chef / Partner Yvon Goetz is offering a menu of his California contemporary regional cuisine for curbside pick-up (priced 15% off regular pricing) at his Tustin and La Jolla locations. Chef Yvon Goetz is also offering guests select cuts of meats to grill at home, based on availability.”

“Allow The Winery family to cook for yours — orders can be placed by calling Tustin at (714) 258-7600. Menus for each location are online. Delivery is available in the coming days on Postmates and Grubhub.” The Winery’s Newport Beach location is temporarily closed.

There is a Gift Card promotion in the mix, too. Purchase $300 in Gift Cards and receive a complimentary $50 Gift Card; Purchase $500 in Gift Cards and receive a complimentary $100 Gift Card. The Gift Card bonus offer is available through April 30, 2020.

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March 21: Ayara Thai, The Winery Restaurant & Wine Bar, Harold and Belle’s, Selanne Steak Tavern and the Penalty Box

Posted on March 19, 2020 by abell

Podcasts

Segment One: Show Preview with Executive Producer & Co-Host Andy Harris
Segment Two: Chef / Proprietress Vanda Asapahu of Ayara Thai, Westchester Part One
Segment Three: Chef / Proprietress Vanda Asapahu of Ayara Thai, Westchester Part Two
Segment Four: Chef / Partner Yvon Goetz, The Winery Restaurant & Wine Bar
Segment Five: Chef Andrew Gruel of The Slapfish Restaurant Group with “Ask the Chef”
Segment Six: Ryan Legaux, Harold & Belle’s, Jefferson Park, Los Angeles
Segment Seven: Chef Andrew Gruel of the Slapfish Restaurant Group with “Ask the Chef” – “Cooking at Home”
Segment Eight: Executive Chef Vincent, Selanne Steak Tavern, Laguna Beach

Chefs and restaurateurs are the most generous people I know. In times of need they are always first in generously giving back and meaningfully supporting their communities. Truly remarkable…Right now restaurants urgently need our support to stay afloat. Please keep this in mind….

As always, we greatly appreciate you being a part of our loyal listening audience. Truly couldn’t do it without you.

Chef / Proprietress Vanda Asapahu of Ayara Thai in Westchester is the Host Chef for the 5^th Anniversary Masters of Taste benefit at the Rose Bowl. Originally scheduled for Sunday, April 5^th it has been necessarily postponed. When that new date is established Chef Vanda will be back with us with all the delectable details. In the meantime Ayara Thai is open for Take-Out and Delivery and would love to serve you. Chef Vanda is our guest with all the tempting menu details.

“At the original location of The Winery Restaurant & Wine Bar in Tustin Executive Chef / Partner Yvon Goetz is offering a menu of his California contemporary regional cuisine for curbside pick-up (priced 15% off regular pricing) at his Tustin and La Jolla locations. Chef Yvon Goetz is also offering guests select cuts of meats to grill at home, based on availability.” Chef Yvon joins us.

In September of 1986, Harold Legaux Sr. along with his wife Mary Belle opened Harold and Belle’s in the Jefferson Park area of Los Angeles. It had been a dream of Harold’s to have a place where friends and family from back home (New Orleans) would gather, talk about old times, shoot pool and just socialize. The short menu consisted of Po-Boy Sandwiches, Red Beans & Rice and File-Gumbo (served only on Fridays.) The restaurant has come a long way in 50 years and is now owned and operated by 3rd generation Legaux’s, the husband and wife team Ryan & Jessica Legaux. Together Ryan and Jessica have enhanced and expanded the brand of Harold & Belle’s through various avenues. They also have added a new state of the art private banquet room. We’re stirring the roux with Chef Ryan Legaux.

Back in January we introduced you to Executive Chef Vincent Terusa of Selanne Steak Tavern in Laguna Beach. During the unfortunate embargo on dining-in Selanne is providing discounted curbside take-out and free delivery to Seniors. They also also offering the menu from their casual spot, the Penalty Box. Chef Terusa joins us with all the details.

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

Chef / Proprietress Vanda Asapahu of Ayara Thai in Westchester is the Host Chef for the upcoming 5^th Anniversary Masters of Taste benefit at the Rose Bowl. Originally scheduled for Sunday, April 5^th it has been necessarily postponed. When that new date is established Chef Vanda will be back with us with all the delectable details. In the meantime Ayara Thai is open for Take-Out and Delivery and would love to serve you.

“Growing up in a Thai-Chinese community in the Samsen District along the banks of Bangkok’s Chao Phraya River, chef and restaurateur Andy Asapahu received his cooking and business prowess by helping his mother cook. Not only did Grandma’s (Andy’s mother) large batches of food feed her family of eight, but also those in the neighborhood, who would stop by to purchase her well-known curries.”

Anna, wife of Andy and self-taught chef, hails from the city of Lampang in the heart of northern Thailand and grew up in a family that primarily cooked with home and locally-grown fruits and vegetables. Since Ayara Thai’s opening day, head chef Anna remains a leader in the kitchen and continues her family tradition by using home-grown herbs in the restaurant’s dishes. Reflecting both the dishes she ate in the past, as well as her family’s values in sustainable dining, she ensures dishes inspired and prepared with only the freshest ingredients that the season has to offer.”

“Today, the family traditions of Andy and Anna are continued and developed into the third generation, through their daughter Vanda. Living and working in Thailand for four years has given Vanda the experience to revive old family recipes, while traveling through the nation’s different regions has allowed her to discover new tastes and inspirations. After cooking with relatives and eating her way through the streets and countryside, it is these old recipes and new flavors that Vanda brought back to share at Ayara Thai.”

Chef Vanda is our guest with all the tempting menu details.

We’re continuing our interview with Chef / Proprietress Vanda Asapahu of Ayara Thai in Westchester who is the Host Chef for the upcoming 5^th Anniversary Masters of Taste benefit at the Rose Bowl. Originally scheduled for Sunday, April 5^th it has been necessarily postponed. When that new date is established Chef Vanda will be back with us with all the delectable details. It’s a wonderful, walk-around charity tasting event on the field of the iconic Rose Bowl.

In the meantime Ayara Thai is open for Take-Out and Delivery and would love to serve you. Think Laab Duck with roasted duck breast, lemongrass, sawtooth coriander, scallions, shallots, lime, roasted chili and toasted rice.

“With family recipes and cooking styles passed down through generations, the Asapahu family of Ayara Thai is pleased to offer a taste of authentic Thai food, where quality is never compromised. Using the freshest ingredients, each dish is prepared from scratch and enhanced individually by herbs and spices to ensure the boldest, most genuine flavors.”

Chef Vanda continues with all the tempting To-Go and Delivery menu details.

Our own Chef Andrew Gruel of the Slapfish Restaurant Group joins us with another timely and informative “Ask the Chef” segment where Chef Andrew responds to listeners thoughtful inquiries. Chef Andrew is updating us on the impact of the Covid-19 crisis in the hospitality field and what we, as diners, can do to support the very survival of restaurants. Of course, the safety of restaurant employees and guests comes first. We’ll “Ask the Chef.”

“In September of 1986, Harold Legaux Sr. along with his wife Mary Belle opened Harold and Belle’s in the Jefferson Park area of Los Angeles. It had been a dream of Harold’s to have a place where friends and family from back home (New Orleans) would gather, talk about old times, shoot pool and just socialize. His kitchen was small and the limited menu consisted of Po-Boy Sandwiches, Red Beans & Rice and File-Gumbo (served only on Fridays.)”

“After the passing of Harold Sr. in 1979, Harold Jr. and his wife Denise took over ownership and operation of the restaurant. Unlike his father, who enjoyed the pool playing and bar atmosphere, the younger Harold preferred a finer dining experience with linen tablecloths and candlelight. Having a passion for cooking, Harold Jr. introduced several new items to the menu including his version of Shrimp Scampi, Shrimp Creole, Crawfish Etouffee and Clam Chowder. He even offered File Gumbo every day.”

“In 1984, Harold and Denise brought in partners Al and Sue Honore. Together they expanded the restaurant from 12 tables to 35 dining tables and tripled the size of the kitchen. In 2011 Harold Jr. sadly passed away.”

“The restaurant is now owned and operated by 3rd generation Legaux’s, the husband and wife team of Ryan & Jessica Legaux. Together Ryan and Jessica have expanded and enhanced the brand of Harold & Belle’s through various avenues. They also have added a new state of the art private banquet room (The Peacock Lounge) to the renovated establishment.”

“Right now Harold & Belle’s is offering daily specials for pickup orders and are able to provide curbside service as well. In addition, Harold & Belle’s is happy to offer delivery through both GrubHub and UberEats for your convenience.”

We’re stirring the roux with Chef Ryan.

Our own Chef Andrew Gruel of the Slapfish Restaurant Group rejoins us with another informative “Ask the Chef” segment where Chef Andrew responds to Listeners’ thoughtful inquiries based on his expansive, insider’s knowledge and practical hospitality experience. For a short while (we hope) we’re going to be cooking a bit more at home. Chef Andrew has some suggestion for quick and easy (healthy and satisfying) dishes that require a minimum of ingredients. We’ll “Ask the Chef.”

Back in January we introduced you to Executive Chef Vincent Terusa of Selanne Steak Tavern in Laguna Beach. During the unfortunate embargo on dining-in Selanne is providing discounted curbside take-out. They also are offering the menu from their casual spot, the Penalty Box. Also on offer is their “From the Butcher” Take-Out Menu featuring Cedar River Farms All-Natural Beef, Darling Downs Australian Wagyu Beef, Mary’s Chicken and Skuna Bay Alaskan Salmon.

Selanne Steak Tavern, an upscale tavern and steak house, is located in a historic 1934 converted residence on Pacific Coast Highway in Laguna Beach serving modern American fare, a stellar wine collection, artisan cocktails and a range of beers in a light and airy ambiance. The various dining rooms include a warm tavern-style bar, a bistro-style wine room, a more formal upstairs and beautiful outdoor dining. The ownership team includes NHL Hall of Famer Teemu Selanne – also known as The Finnish Flash – a 2007 Stanley Cup winner, former star player for the Anaheim Ducks, and six-time Olympian.

Executive Chef Vince Terusa, who has been at the restaurant since the beginning (and was promoted to Executive Chef,) is our guest.

Podcasts

Show 335, August 3, 2019: Show Preview with Co-Host Andy Harris

Posted on August 4, 2019 by abell

Now an enticing preview of 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 that’s probably a pretty good thing… As always, we greatly appreciate you being a part of our loyal listening audience. Couldn’t do it without you.

The 2019 OC Fair is on. Outrageous Fair Food is always a mouthwatering highlight. What crazy edible will they next put on a stick? One of the all-star Fair Food personalities is the well-traveled, San Diego-based, “Chicken Charlie” Boghosian of Chicken Charlie’s. We’ll find out what indulgent deliciousness Chicken Charlie is cooking up through August 11^th. Did I hear Buffalo Chicken Chimichanga and Fried Hummus?

DINE LBC – Long Beach Restaurant Week Week is now in progress and runs through Sunday, August 11^th. It’s a prime time to dine in a potential new restaurant discovery in Long Beach. On the menu with us is Steve Nydell, the General Manager and Beverage Director of the newly launched Navy Proof Food & Spirits, one of the participating restaurants in DINE LBC.

Word-of-Mouth favorite Georgia’s Restaurant has been serving up Southern “soul-delicious” cuisine for the past five years in Anaheim at The Anaheim Packing House, while reimagining and redefining the public’s perception of Southern Soul Food. Now, Georgia’s Restaurant has extended their family and celebrating their fifth anniversary with the Grand Opening last month of their second location at the new Long Beach Exchange (LBX). Founders Gretchen “Nana” Shoemaker and Nika Shoemaker-Machado (Gretchen’s daughter) are our hospitable guests.

It’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 location. On the menu are premium 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. Chef Yvon turns up the flavorful heat for us.

Hatch Chiles, grown only in the Hatch Valley and along the Rio Grande river of New Mexico, are considered by chile aficionados to be the best peppers in the world. Hatch is the premium growing area for New Mexico chiles. Hatch, New Mexico is not only the Chile capital of the US but also of the World. The ultimate chile, these chiles are only available from New Mexico in a short, six-week window every year (between August and September.) Our resident produce authority, Robert Schueller of Melissa’s, joins us with all the spicy details.

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

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August 3: Chicken Charlie’s, Navy Proof, Georgia’s Restaurant, Hatch Chiles with the Winery and Melissa’s World Variety Produce

Posted on August 1, 2019 by abell

Podcasts

Segment One: Show Preview with Co-Host Andy Harris
Segment Two: “Chicken Charlie” Boghosian, All-Star Food Concessionaire, OC Fair
Segment Three: Steve Nydell, General Manager, Navy Proof Food & Spirits, Long Beach
Segment Four: Georgia’s Restaurant, Long Beach, with Founders “Nana” Shoemaker and Nika Shoemaker-Machado Part One
Segment Five: Georgia’s Restaurant, Long Beach, with Founders “Nana” Shoemaker and Nika Shoemaker-Machado Part Two
Segment Six: Executive Chef / Partner Yvon Goetz, The Winery Restaurant & Wine Bar
Segment Seven: Robert Schueller, Produce Authority, Melissa’s, Hatch Chile Season is Here Part One
Segment Eight: Robert Schueller, Produce Authority, Melissa’s, Hatch Chile Season is Here Part Two

Now an enticing preview of this Saturday’s scrumptious show.

The 2019 OC Fair is on. Outrageous Fair Food is always a mouthwatering highlight. What crazy edible will they next put on a stick? One of the all-star Fair Food personalities is the well-traveled, San Diego-based, “Chicken Charlie” Boghosian of Chicken Charlie’s. We’ll find out what indulgent deliciousness Chicken Charlie is cooking up through August 11^th. Did I hear Buffalo Chicken Chimichanga and Fried Hummus?

DINE LBC – Long Beach Restaurant Week is now in progress and runs through Sunday, August 11^th. It’s a prime time to dine in a possible new restaurant discovery in Long Beach. On the menu with us is Steve Nydell the General Manager and Beverage Director of the newly launched Navy Proof Food & Spirits, one of the participating restaurants in DINE LBC.

Word-of-Mouth favorite Georgia’s Restaurant has been serving up Southern “soul-delicious” cuisine for the past five years in Anaheim at The Anaheim Packing House, while reimagining and redefining the public’s perception of Southern Soul Food. Now, Georgia’s Restaurant is extending their family and celebrating their fifth anniversary with the Grand Opening last month of their second location at the new Long Beach Exchange (LBX) . Founders Gretchen Shoemaker and Nika Shoemaker-Machado (Gretchen’s daughter) are our hospitable guests.

It’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 premium 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. Chef Yvon turns up the heat for us.

Hatch Chiles, grown only in the Hatch Valley and along the Rio Grande river of New Mexico, are considered by chile aficionados to be the best peppers in the world. Hatch is the premium growing area for New Mexico chiles. Hatch, New Mexico is not only the Chile capital of the US but also of the World The ultimate chile, these chiles are only available from New Mexico in a short, six-week window every year (between August and September.) Our resident produce authority, Robert Schueller of Melissa’s, joins us with all the spicy details.

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

We’ll find out what indulgent deliciousness Chicken Charlie is cooking up through August 11^th. Did I hear Buffalo Chicken Chimichanga and Fried Hummus?

The Buffalo Chicken Chimichanga is a tortilla containing mac & cheese, bacon and buffalo chicken, fried and topped off with buffalo ranch and Flamin’ Hot Cheetos.

Fried Hummus is house-made hummus coated with flour and seasonings, served in a pocket of pita bread and topped with sliced tomatoes and a sauce made of plain whole yogurt with tahini sauce.

DINE LBC – Long Beach Restaurant Week is now in progress and runs through Sunday, August 11^th. It’s a prime time to dine in a possible new restaurant discovery in Long Beach. On the menu with us is Steve Nydell the General Manager and Beverage Director of the newly launched Navy Proof Food & Spirits, one of the participating restaurants in DINE LBC.

The cuisine at Navy Proof Food and Spirits emphasizes technique and texture to highlight the versatility of seasonal ingredients and locally-sourced seafood and meat. A notable element that earmarks the concept is its highly-developed beverage program led by Steve Nydell, Navy Proof Food and Spirits General Manager. An approachable cocktail bar with a highly creative team of bespoke bartenders, the restaurant offers guests a rich experience with classic cocktails refreshed and re-imagined. In addition to lunch and dinner service, breakfast service will be offered daily, in addition to a robust happy hour.

Boasting a world-class, bartender driven cocktail program, biodynamic wines and local brews, Navy Proof Food & Spirits guests will enjoy the vast offerings of rare and distinctive spirits plus tableside cocktail service, including the Bargaining Table created with 12 – year rum, averna amaro, coffee liquor, sour cherry bitters. Groups of 2 – 6 can also enjoy the large format Cult of Sailors, made of white rum, grapefruit juice, limejuice, aperol, orgeat (almond syrup) & aromatic bitters.

Word-of-Mouth favorite Georgia’s Restaurant has been serving up Southern “soul-delicious” cuisine for the past five years in Anaheim at The Anaheim Packing House, while reimagining and redefining the public’s perception of Southern Soul Food. Now, Georgia’s Restaurant is extending their family and celebrating their fifth anniversary with the Grand Opening last month of their second location at the new Long Beach Exchange (LBX).

“Georgia’s Restaurant does not stem from the deep south, but instead a suburb of Philadelphia where high school sweethearts Gretchen and George Shoemaker decided to leave the Keystone State and head west, settling in Lake Forest, CA. It was in their home, where George and Gretchen raised their three daughters, that Gretchen began her successful catering business built on family recipes that delivered a true home-cooked experience. Early every morning, Gretchen would rise to get a start in the kitchen with George by her side playing sous chef, as tunes of Teddy Pendergrass wafted through the air, harmonizing with the sweet and savory aromatics of Gretchen’s Southern soul cuisine.”

“Then, after the untimely passing of George Shoemaker in the early 1990s, everything came to an abrupt halt as the Shoemaker family rallied around one another and Gretchen’s catering business was put on hold. Twenty years later, with all three daughters grown, second daughter Nika Shoemaker-Machado and her husband Marlon Machado approached Gretchen, now known to most as Nana, to all come together and fulfill her lifelong dream of sharing her food on a much grander scale than ever before and they introduced Georgia’s Restaurant, a Southern Restaurant that celebrates authentic Soul Food, while sharing Nana Gretchen and the Shoemaker family’s story of survival, community and love.”

“The Georgia’s Restaurant Menu is undoubtedly a family affair with recipes originating from generations past, adapted, and updated by the present. Guests can start their fabulous feast with an array of Small Bites such as the Piggy Cheese Fries, comprised of crispy fries loaded with slow roasted BBQ pork; Nana Gretchen’s Fried Green Tomatoes made of crispy coated fresh green tomatoes with a lemon aioli, or the finger-licking Chicken Wings, served with a choice of lemon pepper, spicy, mild, crispy, or Georgia’s Restaurant’s signature BBQ seasoning.”

“ For those that love their greens, there is a selection of four bountiful and beautiful Salads starting with the vegetarian friendly Georgia’s House served with spring mix, red onions, tomatoes, and candied pecans; Seafood lovers can rejoice with the Shrimp Salad served with spring mix, roasted corn, red peppers, red onions, tomatoes and a mango sauce; the Tri-Tip Salad bridges the best an omnivore can eat, made with grilled-to-order 1855 Premium Black Angus Choice tri-tip, spring mix, blue cheese, red onions, tomatoes, red peppers and Mandarin oranges, or stay healthy without sacrificing any flavor with the Georgia’s Blue featuring grilled blackened chicken, blue cheese crumbles, romaine lettuce and tomatoes.”

“Fans of Georgia’s Restaurant and newcomers alike can also order up and enjoy one of Georgia’s Specialties such as Gretchen’s Jambalaya cooked to order with shrimp, andouille sausage and chicken, served over pasta or rice, or the Louisiana Tilapia & Shrimp made of spicy grilled tilapia and shrimp, with tomato Creole sauce served over rice. For the best of both worlds, the Chicken & Waffle is sweet and savory, featuring Georgia’s Restaurant signature Fried Chicken on a Belgian Waffle, served with maple syrup and creamy honey butter.”

Founders Gretchen Shoemaker and Nika Shoemaker-Machado (Gretchen’s daughter) are our hospitable guests.

It’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.

Hatch Chiles, grown only in the Hatch Valley and near the Rio Grande river of New Mexico, are considered by chile aficionados to be the best peppers in the world. Hatch is the premium growing area for New Mexico chiles. Hatch, New Mexico is not only the chile capital of the US but also of the World. Hatch Chiles have been growing in this region for over 135 years, developed by New Mexico State University.

The ultimate chile, these chiles are only available from New Mexico in a short, six- week window every year (between August and September.) Unusually Hatch Chiles are available in mild, medium, hot and extra hot varieties.

Hatch Chiles have a meaty flesh and mild-medium heat making them ideal for use in Chile Con Queso, Chile Rellenos, and Chile Verde. But it doesn’t just stop there. You can also try roasting and using them in salads, soups, stews, dips, and sandwiches. For even more great ideas on how to use this incredible chile, purchase a copy of the genuinely useful Melissa’s Hatch Chile Cookbook.

Our resident produce authority, Robert Schueller of Melissa’s, joins us with all the spicy details.

Aficionados generally buy the chiles in bulk by the case (typical case is 25 lbs.) and store the chiles in their freezers, assuring use of these chiles year-round. The chiles can be frozen, roasted up to 2 years. Freeze with or without roasted skin and seeds. The chiles tend to get warmer in heat when you freeze with veins and seeds before storage.

Check the Melissa’s Website for the Schedule of Hatch Chile Roasting in August & September near you!

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Tag Archives: The Winery Restaurant & Wine Bar

Show 539, August 19, 2023: Show Preview with Executive Producer & Co-Host Andy Harris

Show 539, August 19, 2023: Partner & Executive Chef Yvon Goetz, The Winery Restaurant – Hatch Chile Roasting and Toasting Afternoon

August 19: Thomas Keller, Rick Airline, Yvette Marquez-Sharpnack, Yvon Goetz

Podcasts

Podcasts

Show 379, June 27, 2020: Show Preview with Executive Producer & Co-Host Andy Harris

June 27: Diana Kennedy: Nothing Fancy, The Winery Restaurant & Wine Bar, Piero Selvaggio, Margerum Wine Company, Kapoor’s Akbar

Podcasts

Podcasts

Show 365, March 21, 2020: Show Preview with Executive Producer & Co-Host Andy Harris

Show 365, March 21, 2020: Chef / Partner Yvon Goetz, The Winery Restaurant & Wine Bar

March 21: Ayara Thai, The Winery Restaurant & Wine Bar, Harold and Belle’s, Selanne Steak Tavern and the Penalty Box

Podcasts

Podcasts

Show 335, August 3, 2019: Show Preview with Co-Host Andy Harris

August 3: Chicken Charlie’s, Navy Proof, Georgia’s Restaurant, Hatch Chiles with the Winery and Melissa’s World Variety Produce

Podcasts

Podcasts