Show 26, April 27, 2013: Wing Lam, co-founder of Wahoo’s Fish Taco and Michael Browne, co-founder of Kosta Browne Wines in Sebastopol, CA

Wing Lam of Wahoo's Fish TacosWing Lam is very familiar to Southern Californians because Wahoo’s Fish Taco (which started in Costa Mesa) is currently celebrating their 25th Anniversary in 2013. Wing is also recognizable as the star of his own, long-running Ford Motor Co. van commercial.

In recent years Wing has developed a fondness for fine wines and knows many prominent winemakers.

Kosta Browne Winery (recognized for outstanding Pinot Noir) just opened a showcase winery in Sebastopol in a new commercial development called the Barlow. It’s the site of a former Gravenstein apple pressing facility well-known to the locals. Incredible boutique food businesses, including one of the most prominent farm-to-table restaurants in the area, will be a part of the appealing complex as it’s completed. It will be a destination for foodies!

The majority of the limited production of Kosta Browne Wines is sold to their highly coveted member list. There is a two to three year wait to secure a place on the list. Twice a year members on The List are invited to The Winery to pick-up their allocation of the wines they are qualified to buy.

The rest of their production (and it’s a small part) is available at fine restaurants. Their website has a restaurant locator feature where you can find the fine establishment in your area that have Kosta Browne Wines in their cellar. It’s a great way to taste these premium California vintages.

Dan Kosta and Michael Browne (self-taught winemakers) met as employees at John Ash & Co. restaurant in Santa Rosa. They saved their tips to fund the start of the winery.

As a gesture of appreciation to the winemakers Wing and his crew were at Kosta Browne on April 20th for the release festivities from 10:00 a.m. until 4:00 p.m. preparing fresh fish tacos and quesadillas for the invited guests of Kosta Browne.

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Show 23, March 30, 2013: Barbara Fairchild, former long-time editor of Bon Appetit magazine. Educator, speaker and hospitality industry consultant (Continued…)

Barbara FairchildBarbara continued with her adventures in Venice which is more seafood oriented.

There is a newer, faster train from Rome which she was quite happy with. No hassle at the airport…You take a water taxi to your hotel from the train station. Many of the hotels have porters to meet their arriving guests at the docks.

For dining suggestions Barbara mentioned the “Eat Venice” App also from Ms. Minchilli.

JC Clow of The Winery Restaurant in Tustin

The Winery in Newport Beach and TustinJC, the managing partner of The Winery, joined us in the closing minutes of the show with a major announcement.

It’s now official that there will be a beautiful new Winery Restaurant on the water in Newport Beach. In the last few days the lease was signed for the former Villa Nova site on West Pacific Coast Highway.

A lot of renovation work needs to be done and JC and his partners are hoping for a Fall opening!

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Show 10, December 22, 2012: Jet Tila, William Lewis (Sommelier and Managing Partner @ The Winery Restaurant and Wine Bar in Tustin,) and Elizabeth Whitt, Chef Instructor and pastry master, deluxe.

Sir William Lewis of the Winery Restaurant and Wine Bar in TustinChef Elizabeth presented her recipes for Apple Cranberry Crumble Tart and Sour Cream Pumpkin Pie. From there Chef Elizabeth offered tips for preparing the perfect pie crust.

Sommelier William then gave the 411 on Ice Wine, and its rising popularity. Great as a dessert wine…

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December 15: Holiday Party Planning Special

Podcasts

Segment One: Jet Tila, William Lewis, and Chef Elizabeth Whitt
Segment Two: Jet Tila, William Lewis, and Chef Elizabeth Whitt
Segment Three: Jet Tila, Chef Mark Kalenderian of The Tam O’Shanter Inn, William Lewis and Chef Elizabeth Whitt
Segment Four: Jet Tila, William Lewis, and Chef Elizabeth Whitt

SoCal Restaurant Show Holiday PartyIt’s holiday time on “The SoCal Restaurant Show” today so let the festivities begin. Jet and his panel of distinguished experts, are presenting the celebratory menu for a full holiday feast along with some great cooking & entertaining tips.

With Chef Jet in-studio are William Lewis, sommelier and managing partner of The Winery Restaurant and Wine Bar in The District in Tustin and Le Cordon Bleu Paris – trained Elizabeth Whitt, an accomplished chef instructor and pastry chef.

Joining the panel by phone at 11:00 a.m. is Chef Mark Kalenderian of the historic Tam O’Shanter Inn in Atwater Village. Chef Mark is our beef expert this morning.

Podcasts

Segment One: Jet Tila, William Lewis, and Chef Elizabeth Whitt
Segment Two: Jet Tila, William Lewis, and Chef Elizabeth Whitt
Segment Three: Jet Tila, Chef Mark Kalenderian of The Tam O’Shanter Inn, William Lewis and Chef Elizabeth Whitt
Segment Four: Jet Tila, William Lewis, and Chef Elizabeth Whitt

Show 9, December 15, 2012: Jet Tila, William Lewis and Chef Elizabeth Whitt Part One

To get the party going Jet asked each of the panelists to share their holiday food traditions of Christmas and Hanukkah.

Chef Elizabeth then offered some suggestions for holiday hors d’oeuvres including Brie and Truffle Oil Tartines with Chives. All of Elizabeth’s hors d’oeuvre recipes are available on her Web site.

William then suggested festive wine pairings for the hors d’oeuvres.

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Show 9, December 15, 2012: Jet Tila, William Lewis and Chef Elizabeth Whitt Part Two

Chef Elizabeth provided a few more tempting hors d’oeuvre suggestions including Smoked Salmon Fingerling Potato and Crème Fraiche on Endive Chip. William then discussed additional appropriate wine pairings and gave a helpful primer on sparkling wine.

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Show 9, December 15, 2012: Jet Tila, William Lewis and Chef Elizabeth Whitt Part Four

Jet resumed the discussion of prime rib by asking each panelist what their holiday tradition of preparing and cooking prime rib was.

William suggested a quality Pinot Noir as the ideal pairing for prime rib.

Next it was on to dessert. Chef Elizabeth offered Apple Cranberry Crumble Tart, Sour Cream Pumpkin Pie, and Pecan Pie.

We didn’t give dessert it due so we’ll pick that up with Chef Elizabeth and William during the first segment on Saturday, Dec. 22nd at 10:30 a.m.

The Angels had a major media event during the regular, last half-hour of the show to introduce slugger Josh Hamilton (the Halos newest player) to the media and we gladly stepped aside for that.

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Show 2: October 13, 2012: Sommelier William Lewis Part One

Award winning Sommelier William Lewis (also a partner) of The Winery Restaurant & Wine Bar in The District in Tustin  pulls back the curtain about what a sommelier really does. William was the recipient of “Wine List of the Year” at the recent Golden Foodie Awards in Newport Beach. William also introduces the basic concepts behind the art of pairing wine with food.

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Show 2: October 13, 2012: Sommelier William Lewis Part Two

Award winning Sommelier William Lewis (also a partner) of The Winery Restaurant & Wine Bar in The District in Tustin  pulls back the curtain about what a sommelier really does. William was the recipient of “Wine List of the Year” at the recent Golden Foodie Awards in Newport Beach. William also introduces the basic concepts behind the art of pairing wine with food.

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The Winery Restaurant and Wine Bar

Wine Pour at the Winery Restaurant and Wine BarExpect to stumble into wine country in the heart of Orange County. Hip, vibrant and sophisticated, The Winery Restaurant & Wine Bar showcases the best of the wine country with unique and refreshing food and wine offerings at three locations in Southern California – Newport Beach, Tustin, and La Jolla.

Executive Chef & Partner, Yvon Goetz, directs a culinary team that delivers a cutting-edge menu featuring contemporary California regional cuisine. Using the freshest ingredients and products available, the menu features line-caught fish flown in daily. The Winery’s Tustin and La Jolla locations even feature strikingly designed kitchens that enable diners to watch the Chefs in action!

William Lewis, JC Clow and Yvon Goetz of the Winery Restaurants and Wine BarEach location of The Winery Restaurant & Wine Bar also features The Cellar, a large-scale temperature-controlled, state-of-the-art wine cellar that can be toured by guests who wish to get the full Winery Experience!

Each dining room offers a combination of comfortable booth and table seating custom-designed to create the most comfortable experience. In addition, The Winery Restaurant & Wine Bar offers private dining rooms, which can also be utilized as Chef’s tasting rooms, as well as spaces for corporate meetings and presentations. Each restaurant is equipped with state-of-the-art audio-visual equipment with video screens.

Wine Bar at the La Jolla location of the Winery Restauurant and Wine BarThe bar area at each location has been noted for its stunning design, complete with plush bar stools that make Happy Hour a must try!

Each restaurant has been noted for its Vineyard Patio, often the setting for Wine Maker Dinners, Beer & Cigar Dinners, and other special events. Each features waterproof awnings and fireplaces that ensure an open-air dining experience year-round.

Pork Belly Lollipops and Tomahawk Steak at the Winery Restaurant and Wine BarThe Winery Restaurant is also one of the few to feature a designated cigar patio at its Tustin and Newport Beach locations. Referred to as the Havana, this separate humidor patio, with plush seating, offers an array of premium cigars for the cigar aficionado.

Offering the best in service and a variety of settings under one roof, The Winery Restaurant & Wine Bar provides the perfect backdrop for any occasion, from intimate dinners and private celebrations, to holiday gatherings, elegant events, and corporate receptions and meetings.