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

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

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

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

Chef Yvon turns up the flavorful heat for us.

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Show 321, April 27, 2019: Stephane Treand, MOF, The Pastry School, Tustin, CA

Stephane Treand of the Pastry School and Andy HarrisChef Stéphane Tréand debuted, The Pastry School in 2012, in San Clemente. This year he moved his school to Tustin (“a piece of Paris in Tustin”) along with his new pâtisserie (pastry) shop, ST Pâtisserie Chocolat. He wanted people to come and buy pastries, chocolates, viennoiserie (baked goods such as croissants), and gelato / sorbet at his shop. But he also wanted to show others, “you can learn and create beautiful items such as these, right-next-door with me (Chef Stéphane Tréand) as your teacher!”

At The Big Island Chocolate Festival Chef Stephane is performing the culinary demonstration, “Creating an Artistic Chocolate Sculpture.”

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Show 311, February 16, 2019: Co-Host Chef Andrew Gruel, Slapfish Restaurant Group – “Ask the Chef”

Andy Harris and Andrew Gruel at the Fifth Anniversary of the SoCal Restaurant ShowCo-Host Chef Andrew Gruel joins us from the road with another informative segment of “Ask the Chef.” It’s of considerable value to have a real, working chef in our radio kitchen!

We missed talking with Chef Andrew about pizza last Saturday to commemorate (that all-important Holiday) National Pizza Day. Having grown up in Jersey, Chef Andrew knows his way around a worthy pie. We’re grabbling the perfect slice this week, instead!

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Show 266, March 24, 2018: Chef Instructor Ryan Wagner, Tustin’s CulinaryLab & Hatch Culinary Lab

Ryan Wagner of CulinaryLabA new cutting-edge cooking academy has launched at OC Fair & Event Center to empower underserved youth through free culinary education and mentorship. A commercial kitchen on the fairgrounds was transformed into Hatch Culinary Lab. The new education program is a partnership between OC Fair & Event Center (OCFEC), CulinaryLab Cooking School, Anaheim’s Innovative Mentorship Experience program (AIME) and Spectra, the Fair’s master concessionaire.

OCFEC invested an initial $54,000 in equivalent value in this community program that this year will provide up to 50 students with training in everything from knife skills, cookery basics and making healthy meals to safety and sanitation. The spring session started Feb. 28 with the first 20 students from Kennedy, Savanna and Western high schools working for eight weeks. A summer internship program and fall certification series will follow, culminating in an event to feed the local homeless community.

The team from CulinaryLab in Tustin is donating staff and time to the program and has created new curriculum tailored to provide students with the basics on how food works, healthy cooking skills and simple recipes they can practice at home with minimal cost and prep time. The goal is to excite students about cooking and food service and empower them to be confident individuals ready to secure employment.

“At CulinaryLab, we do everything we can to immerse students in the world of cooking with experimentation, tons of repetitive hands-on practice, and by involving local chef partners in the teaching process,” said Chef Ryan Wagner. “The goal of the Hatch program is to bring that same high-level culinary education to high school students who might otherwise not have access to it.”

Chef Ryan Wagner the founder of Tustin’s CulinaryLab now continues the story of Hatch Culinary Lab at OC Fair & Event Center with us.

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Show 244, October 14, 2017: JC Clow, Founding Managing Partner, The Winery Restaurant & Wine Bar

Andy Harris, Andrew Gruel and JC Clow of the Winery Restaurant and Wine Bar at the SoCal Restaurant Show 5th AnniversaryOver the past decade at The Winery Restaurant & Wine Bar, Partners JC Clow, William Lewis and Chef Yvon Goetz have created quite a stir by successfully pairing contemporary California regional cuisine, with a hip, vibrant, sophisticated setting, to create a cutting-edge dining experience. They are also noted for their deep and carefully curated wine cellars. Located at The District in Tustin and on the Bay in Newport Beach, The Winery was named “Restaurant of the Year” by the Orange County Concierge Association in its first year in business.

The 3rd location of The Winery Restaurant will launch before year’s end in La Jolla in the lavishly renovated Westfield UTC. The restaurant menu will focus on contemporary California regional cuisine at its finest, with Executive Chef & Partner Yvon Goetz directing a team that delivers a culinary experience straight from the Wine Country.

At The Winery La Jolla, Chef Goetz’s menu will feature wild game and USDA Prime Steaks, as well as Pacific Rim flavorings, such as fresh line-caught Opah, Mong Chong, Ono & Mahi Mahi flown in daily from Hawaii.  Tying the expansive wine list into the menu, Chef Goetz will feature numerous wine-infused ingredients into many of his signature dishes.

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

Restaurateur and Managing Partner JC Clow is our guest.

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Show 212, February 25, 2017: Zov Karamardian, Zov’s Bistro, Tustin

Zov Karamardian or Zov's in TustinThirty years ago Chef Zov Karamardian (now known for her unique Middle Eastern-fusion cuisine) opened her modest Bistro in 1,200 square feet in the Enderle Center in Tustin. Today Zov’s is the largest food tenant in the Enderle Center (12,000 square feet) with additional busy locations in Anaheim, Irvine, Newport Coast and John Wayne Orange County Airport. We celebrate with her…

Zov is celebrating by offering popular menu items at throwback prices. During the last week of each month (through November 4th.) Zov’s locations in Anaheim, Irvine, Newport Coast and Tustin will feature one dish at its original menu price.

“These flavors represent the foundation of my cooking,” Chef Zov said. “Over the years some of these dishes may have come and gone, but seemingly they have not been forgotten. We’re excited to share these special menu items in celebration with our longtime guests.”

Golden Lentil Soup from Zovs BistroFebruary 26th to March 4th is Golden Lentil Soup.

Happy to note The Orange County Register’s long-time Food Editor, Cathy Thomas, is back (after a year’s absence) contributing to the paper. This week’s feature is Orange County chefs talk about – and share recipes for – the dishes they just can’t ditch.” One of these highlighted recipes is Zov’s creation of Sauteed Calamari with shallots, lemon, fresh herbs and chardonnay butter sauce.

Inspired by (and later a friend to) Julia Child, Zov has authored 2 popular cookbooks while growing her restaurant group to locations in Anaheim, Irvine, Newport Coast, Tustin and John Wayne Airport. San Clemente will debut next.

Zov’s was awarded the 2015 Small Business Award by the State of California, and Zov had the honor of cooking at the James Beard Foundation in Manhattan for the third time in late 2015. She was honored as the 2016 Golden Foodies Chef of the Year by the Orange County Restaurant Association.

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Show 200, December 3, 2016: Chef Director Ryan Wagner, CulinaryLab Contemporary Cooking School, Tustin

Ryan Wagner of CulinaryLabCulinaryLab Contemporary Cooking School in a newly built facility in Tustin offers an immersive, hands-on education for all levels of cooks including aspiring chefs, serious home cooks and industry professionals. Class sizes are deliberately kept small.

“What’s the best way to learn about working in a professional kitchen? To work in one, of course. Students who choose our apprenticeship program will have the opportunity to work approximately 1,500 hours as a paid apprentice at one of our partner restaurants, gaining hours of practice and real world experience that is normally reserved for those who have already graduated culinary school. By reinforcing what they’re learning while simultaneously working in a real professional kitchen, our students are faster, more skilled and better prepared to excel in the foodservice industry.”

“Instead of spending countless hours reading culinary textbooks as homework or sitting through uninspired lectures, our students watch comprehensive video demonstrations and navigate online curriculum.”

“At CulinaryLab we measure our success by how our students perform in the real world.

If they fail, so do we. When they succeed, we do too. We put it all on the line for them.”

– Ryan Wagner, Chef Director

Chef Director Ryan Wagner, C.E.C. is the founder of the program. We’ll meet him.

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Show 200, December 3, 2016: Artisan Coffee Roaster, Martin Diedrich, Kean Coffee

Martin DiedrichWhen it comes to world-class, artisan coffee roasters in Orange County the veteran bean roaster in chief is Martin Diedrich. He grew up on a coffee farm in Guatemala! Martin now oversees busy neighborhood Kean Coffee coffee shops in Tustin and Newport Beach.

“Kéan Coffee™ is the newest, most exciting coffeehouse concept by coffeehouse visionary Martin Diedrich. Our mission is to purvey fresh-roasted artisan coffee the way it is meant to be, in a beautiful, eclectic coffeehouse environment. Martin is craft roasting the finest coffees from around the globe on-site, many organic and fair-trade. This enables us to serve our coffee so fresh, most days it has been roasted within hours of the moment it reaches your cup. Our expertly trained baristas are creating the most innovative, cutting edge coffee beverages to be had.”

“Martin, local coffeehouse pioneer and founder of the Diedrich Coffee chain, left behind the world of corporate culture to return to his origins as an independent coffeehouse operator in order to stay true to his ideals of what a coffeehouse should be and what coffee culture should be.”

“Along with his wife Karen Varese Diedrich, Martin spent two years putting all of his creativity, inspiration and community and global awareness into bringing Kéan Coffee to reality. Martin and Karen Diedrich aptly named this next generation of coffeehouse after their son, Kean.”

Martin joins us.

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Show 190, September 24, 2016: Erin Fohn, Brand Manager, Hopdoddy Burger Bar

Erin FohmAustin-born burger joint Hopdoddy Burger Bar, known for its thoughtfully crafted selection of high quality burgers, craft beer and handspun shakes, has recently opened their second Orange County location at The Market Place in Tustin.

Hopdoddy delivers fresh, all-natural Angus burgers alongside Kennebec hand cut fries, farm fresh salads and handcrafted milkshakes. Their buns are baked in-house from scratch every day. Craft local beer is a passion for Hopdoddy, as well as their full bar including house-made liqueurs and fresh-squeezed juices. Founded in 2010, Hopdoddy now has locations in Texas, Arizona, Colorado and California.

Hopdoddy’s Brand Manager, Erin Fohn, joins us with all the hot & juicy specifics.

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Show 157, January 30, 2016: Thomas Pham, The Halal Guys (for SoCal) and Churned

Halal GuysAfter opening its first two West Coast locations to huge crowds and an almost never-ending line, The Halal Guys are entering new territory with its upcoming grand opening in Koreatown, Los Angeles.

The fast-casual New York famed concept opened its first West Coast location in Costa Mesa last October, its second location in Long Beach this past January and have plans to bring 50 units throughout Southern California.

Known for its famous white sauce, gyro sandwiches and chicken-and-rice platters, The Halal Guys menu offers a mix of different Middle Eastern dishes. The Halal Guys aim to be different and encourage patrons across America to ditch burgers for something unique.

They pride themselves on only using high-quality products like their chicken. It has never been frozen and is marinated and seasoned overnight, then cooked and chopped on the grill and served directly to the plate to ensure a crave-worthy meal that’s piping hot. The Halal Guys’ mission is to ensure that every customer leaves happy, with a smile on their face and a satisfaction that brings them back again.

Halal Guys local franchisee, Thomas Pham, is our guest.

He’ll also talk about his new, soon to launch ice cream concept, Churned. The decadent ice cream is made in front of the guests in small batches and served in a fresh croissant. The churning equipment is imported from Italy. (The Italians certainly know a few things about premium ice cream.) The first location (opening later this month) will be in the Union Market at The District, Tustin.

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