Show 328, June 15, 2019: Show Preview with Co-Host Andy Harris

Now an appealing preview of this Saturday’s decadent 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.

Wing Lam of Wahoo’s Fish Taco is at it again with a special promotion…Ride OC Transit and get a free taco (with purchase) on Tuesdays from any Southern California Wahoo’s Fish Taco location. It’s Taco Transit Tuesday. Riding in with all the details is Wing Lam and Jennifer Bergner, OCTA’s (Orange County Transit Authority) Chief Operating Officer.

Liko Lehua Butters, a line of Hawaii-made (with a splash of Aloha,) gourmet butters flavored with tropical Island fruits, was started modestly by two sisters in 1996. The butters are packed in glass jars and prepared in small batches to maintain strict quality control. The product line is all-natural without any preservatives or additives. Liko Lehua Butters is now under the watchful stewardship of the second generation of the founding Family. Principals Matt and Dawn Kaneali’i -Kleinfelder join us to spread the Aloha.

The Manufactory, in Downtown Los Angeles at ROW DTLA, is a collaboration between acclaimed chefs Elisabeth Prueitt and Chad Robertson of San Francisco’s iconic Tartine Bakery, and Chris Bianco of Phoenix’s legendary Pizzeria Bianco. The project occupies nearly 40,000 square feet and includes a bakery, a market, Tartine Bianco (an all-day cafe and bar), Alameda Supper Club (a dinner-only restaurant), and a coffee roastery. It launched in February 2019. Providing the verbal grand tour are Camden Hershberger, Chef de Cuisine for Tartine Bianco and Scott Boggs, Vice President of Operations for Tartine. 

At Irvine & Roberts Vineyards they grow Chardonnay, Pinot Noir and Pinot Meunier in the distinctive Rogue Valley AVA. The Rogue Valley is the region where the first Oregon vineyard was planted in the 19th Century. Irvine & Roberts employs site specific, small block plantings that are farmed and fermented individually. This approach underscores their commitment to search wines that best express the unique character of the vineyard. Principals Doug & Dionne Irvine uncork the details for us.

You’ll find out why USA Today named The Garagiste Festival the “#1 Best Wine Festival in America” when you discover over 50 of the best, hard-to-find, high-quality micro-production wineries from all over California at The 6th Annual Garagiste Festival: Urban Exposure held this year for the first time in Glendale, CA. on June 21st & 22nd. Co-Founder Doug Minnick pulls the cork on all the quaffable particulars for us.

Our Co-Host, Chef Andrew Gruel, the Founder of The Slapfish Restaurant Group, joins us from the road where he is in the process of opening new Slapfish restaurants. We’re continuing the popular “Ask the Chef” segments responding to your questions about all things culinary. To our benefit Chef Andrew is a real, working chef.

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

Program Note:
On Saturday, June 22nd we usually follow the Halos game (versus the St. Louis Cardinals) at the special time of 3:00 p.m. to 5:00 p.m. Please join us.

Play

June 15: Wahoo’s Taco Transit Tuesday, Liko Lehau Butters, The Manufactory, Irvine & Roberts Vineyards, Garagsite Festival

Podcasts

Segment One: Show Preview with Co-Host Andy Harris
Segment Two: Taco Transit Tuesday with Wing Lam of Wahoo’s Fish Taco and OCTA’s Jennifer Bergner
Segment Three: Liko Lehua Butters with Matt & Dawn Kaneali’i – Kleinfelder
Segment Four: The Manufactory at ROW DTLA, Building 3
Segment Five: Irvine & Roberts Vineyards with Doug & Dionne Irvine Part One
Segment Six: Irvine & Roberts Vineyards with Doug & Dionne Irvine Part Two
Segment Seven: Garagiste Wine Festival: Urban Exposure 2019
Segment Eight: “Ask the Chef” with Co-Host Chef Andrew Gruel, Founder and CEO of The Slapfish Restaurant Group

Now an appealing preview of this Saturday’s decadent 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.

Program Note: For today only we usually follow Angels Baseball from 3 to 5:00 p.m. Please don’t miss a flavor-packed morsel at this special time…

Wing Lam of Wahoo’s Fish Taco is at it again with a special promotion…Ride OC Transit and get a free taco (with purchase) on Tuesdays from any Southern California Wahoo’s Fish Taco location. It’s Taco Transit Tuesday. Riding in with all the details is Wing Lam and Jennifer Bergner, OCTA’s (Orange County Transit Authority) Chief Operating Officer.

Liko Lehua Butters, a line of Hawaii-made (with a splash of Aloha,) gourmet butters flavored with tropical Island fruits, was started by two sisters in 1996. The butters are packed in glass jars and prepared in small batches to maintain strict quality control. The product line is all-natural without any preservatives or additives. Liko Lehua Butters is now under the watchful stewardship of the second generation of the founding Family. Principals Matt and Dawn Kaneali’i join us to spread the Aloha.

The Manufactory, in Downtown Los Angeles sat ROW DTLA, is a collaboration between acclaimed chefs Elisabeth Prueitt and Chad Robertson of San Francisco’s iconic Tartine Bakery, and Chris Bianco of Phoenix’s legendary Pizzeria Bianco. The project occupies nearly 40,000 square feet and includes a bakery, a market, Tartine Bianco (an all-day cafe and bar), Alameda Supper Club (a dinner-only restaurant), and a coffee roastery. It launched in February 2019. Providing the verbal grand tour are Camden Hershberger, Chef de Cuisine for Tartine Bianco and Scott Boggs, Vice President of Operations for Tartine.

At Irvine & Roberts Vineyards they grow Chardonnay, Pinot Noir and Pinot Meunier in the distinctive Rogue Valley AVA. The Rogue Valley is the region where the first Oregon vineyard was planted in the 19th Century. Irvine & Roberts employs site specific, small block plantings that are farmed and fermented individually. This approach underscores their commitment to search wines that best express the unique character of the vineyard. Principals Doug & Dionne Irvine uncork the details for us.

You’ll find out why USA Today named The Garagiste Festival the “#1 Best Wine Festival in America” when you discover over 50 of the best, hard-to-find, high-quality micro-production wineries from all over California at The 6th Annual Garagiste Festival: Urban Exposure held this year for the first time in Glendale, CA. on June 21st & 22nd. Co-Founder Doug Minnick pulls the cork on all the quaffable particulars for us.

Our Co-Host, Chef Andrew Gruel, the Founder of The Slapfish Restaurant Group, joins us from the road where he is in the process of opening new Slapfish restaurants. We’re continuing the popular “Ask the Chef” segments responding to your questions about all things culinary. To our benefit Chef Andrew is a real, working chef.

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

Wing and Levi Lam at the KLAA StudiosWing Lam of Wahoo’s Fish Taco is at it again with a special promotion…Ride OC Transit and get a free taco (with purchase) on Tuesdays from any Southern California Wahoo’s Fish Taco location. It’s Taco Transit Tuesday.

The ongoing program, which began in April, allows transit riders to visit any participating Wahoo’s restaurant in Southern California each Tuesday, and when they show a valid OC Bus, OC Flex or Metrolink pass, they can get a free taco with the purchase of a taco.

Wing Lam, co-founder of Wahoo’s is a supporter of public transit to help sustain the environment.

“We all need to do our part: Use less plastic straws and bags, recycle what we can, and use public transportation when possible,” Lam said when the promotion began.

OCTA operates more than 500 buses in the OC Bus system, helping people get to their destinations across Orange County for $2 per ride or $5 per day.

Riding in on an OC Bus with all the details are Wing Lam and Jennifer Bergner, OCTA’s (Orange County Transit Authority) Chief Operating Officer.

Matthew Kaneali'i of Liko Lehua ButtersLiko Lehua Butters, a line of Hawaii-made (with a splash of Aloha,) gourmet butters flavored with tropical Island fruits, was started by two sisters in 1996. The butters are packed in glass jars and prepared in small batches to maintain strict quality control. The product line is all-natural without any preservatives or additives. Liko Lehua Butters is now under the watchful stewardship of the second generation of the founding Family.

Island flavors include, Passion Fruit, Pineapple, Tahitian Lime, Coconut, Guava and Mango.

Great on pancakes and waffles. Spread on your favorite breads and toasts instead of butter or preserves. Add as a flavorful condiment to grilled meats, chicken and fish.

There is also a café, Liko Lehua at Pauahi.

Principals Matt and Dawn Kaneali’i join us to spread the aloha.

Camden Hershberger of Tartine Bianco and the ManufactoryThe Manufactory, in Downtown Los Angeles at ROW DTLA, is a collaboration between acclaimed chefs Elisabeth Prueitt and Chad Robertson of San Francisco’s iconic Tartine Bakery, and Chris Bianco of Phoenix’s legendary Pizzeria Bianco. The project occupies nearly 40,000 square feet and includes a bakery, a market, Tartine Bianco (an all-day cafe and bar), Alameda Supper Club (a dinner-only restaurant), and a coffee roastery. It launched in February 2019.

The three chefs, all James Beard Foundation Award-winners and noted experts in their respective disciplines, are collaborating on all aspects of the project and together creating something truly unique and original.

“Tartine Bianco is predicated on the idea that every ingredient and product has a story, and the chefs endeavor to understand and respect that story. They’ve carefully cultivated relationships with purveyors and farmers like Cairnspring Mills, which sources from local grain farmers, Cream Co. Meats which provides meat grown sustainably and with superior flavor in mind, and Bianco DiNapoli’s California vine ripened and organically grown, canned tomatoes.”

Providing the verbal grand tour are Camden Hershberger, Chef de Cuisine for Tartine Bianco and Scott Boggs, Vice President of Operations for Tartine.

Doug and Dionne Irvine of Irvine and Roberts VineyardsAt Irvine & Roberts Vineyards they grow Chardonnay, Pinot Noir and Pinot Meunier in the distinctive Rogue Valley AVA. The Rogue Valley is the region where the first Oregon vineyard was planted in the 19th Century.

Irvine & Roberts employs site specific, small block plantings that are farmed and fermented individually. This approach underscores their commitment to search wines that best express the unique character of the vineyard.

Principals Doug & Dionne Irvine uncork the details for us.

“Irvine & Roberts Family Vineyards is an alluring family winery in Ashland, Oregon, where we practice sustainable farming and produce ultra-premium Pinot noir and Chardonnay. Our high altitude vineyard is adorned with distinctive soils, climate, and east facing slopes that produce wines with extraordinary balance, flavor and intensity. We believe great wines come from great soil, so we strive to be conscientious stewards of the land, protecting our vineyard soils through practices that are certified sustainable by LIVE and Salmon Safe. We admit to being obsessive with our grape growing practices to ensure quality in the vineyard, keeping grape yields low and production limited to ensure the optimal health of the vine; allowing us to produce exceptional Pinot Noir and Chardonnay with elegance and balance.”

“In 1997, Doug & Dionne Irvine returned to their roots in Oregon with the desire to raise their daughters in the same place that they had such fond childhood memories. Choosing Ashland, they soon discovered that the 80- acre ranch they would call home turned out to be an incredibly unique vineyard site. The first vines were planted in 2007, and the journey continued from there when Doug’s sister and brother in law, Kelly and Duane Roberts, joined Doug and Dionne and created Irvine and Roberts Vineyards.”

Principals Doug & Dionne Irvine continue the conversation…

Doug MinnickYou’ll find out why USA Today named The Garagiste Festival the “#1 Best Wine Festival in America” when you discover over 50 of the best, hard-to-find, high-quality micro-production wineries from all over California at The 6th Annual Garagiste Festival: Urban Exposure held this year for the first time in Glendale, CA. on June 21st & 22nd.

“The majority of the Garagiste Festival wineries do not have tasting rooms, cannot be found on “wine country” maps, and their wines can be very hard to find on store shelves. We make it easy for you to find a world of new wine discoveries all under one roof.”

“As with all Garagiste events, only the winemakers and/or owners (often the same person) will be pouring the wines. Come meet the artists who are making some of the most exciting and innovative wines in the world. And no snobs allowed!”

Co-Founder Doug Minnick pulls the cork on all the quaffable particulars for us.

Andrew and Lauren Gruel at Fort RileyOur Co-Host, Chef Andrew Gruel, the Founder of The Slapfish Restaurant Group, joins us from the road where he is in the process of opening new Slapfish restaurants. We’re continuing the popular “Ask the Chef” segments responding to your questions about all things culinary. To our benefit Chef Andrew is a real, working chef.

Always doing his part to generously serve and give back to the community Chef Andrew was just at Fort Riley, Kansas volunteering for the US Army as part of their Healthy Army Communities. We’ll chat about it.

Podcasts

Segment One: Show Preview with Co-Host Andy Harris
Segment Two: Taco Transit Tuesday with Wing Lam of Wahoo’s Fish Taco and OCTA’s Jennifer Bergner
Segment Three: Liko Lehua Butters with Matt & Dawn Kaneali’i – Kleinfelder
Segment Four: The Manufactory at ROW DTLA, Building 3
Segment Five: Irvine & Roberts Vineyards with Doug & Dionne Irvine Part One
Segment Six: Irvine & Roberts Vineyards with Doug & Dionne Irvine Part Two
Segment Seven: Garagiste Wine Festival: Urban Exposure 2019
Segment Eight: “Ask the Chef” with Co-Host Chef Andrew Gruel, Founder and CEO of The Slapfish Restaurant Group

Show 307, January 19, 2019: Show Preview with Co-Host Andy Harris

Now a tempting preview of Saturday’s decadent show. It’s not, with profuse apologies, for dieters. If we’re successful we will always leave you incredibly hungry and thirsty. In our case, and upon careful reflection, that’s probably a pretty good thing… As always thanks for being a part of our loyal listening audience.

Philippe the Original is doing it again (for the 9th year) with a special promotion. On Tuesday, January 22nd the first 500 people in line at 10:30 a.m. get a free 7 oz. cup of Los Angeles’ own Dolores Chili (a regular $3.25 menu item) with the purchase of a sandwich. Richard Binder, representing the 4th generation of Philippe’s family ownership, ladles out the meaty details for us.

Adam Bell is one of the talented people at-work behind- the- scenes on the “SoCal Restaurant Show.” Since the beginning of the show over six years ago he developed and maintains the Website in addition to ably orchestrating the Social Media. He’s also a card-carrying foodie with a particular passion for pizza, craft beer, ethnic street food and coffee. Adam has recently returned from an intense week in New York doing a deep dive into the food scene. This is Part 2 of his notes highlighting his best discoveries on this expedition.

James Trees is a chef in the best, old school meaning of the word. Currently he’s the chef/proprietor of Las Vegas acclaimed Esther’s Kitchen in the Arts District adjacent to Downtown. He serves up his own blend of elegant Italian comfort food. We pull Chef James out of his busy kitchen for a chat.

Wing Lam, the co-founder of Wahoo’s Fish Taco (they celebrated their 30th Anniversary last year,) is providing the VIP catering for AMA Monster Energy Supercross today at Angel Stadium. Wing joins us from the active field with the insider’s report on all the action.

Escondido’s Restaurant Week is happening January 27 to February 2, 2019. It’s a week of unrivaled deliciousness. No tickets needed… just show up, order the special at a participating restaurant, and make new memories! Many of the Dine Out Escondido! restaurants donate $1 for every special they sell during the restaurant week to the North County Food Bank’s FOOD 4 KIDS Backpack Program. James Floros, President & CEO of the Jacobs & Cushman San Diego / North County Food Bank provides the tempting specifics.

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

Play

Show 307, January 19, 2019: Wing Lam, Co-founder, Wahoo’s Fish Taco

Wing and Levi Lam at the KLAA StudiosWing Lam, the co-founder of Wahoo’s Fish Taco (they celebrated their 30th Anniversary last year,) is providing the VIP catering for AMA Monster Energy Supercross today at Angel Stadium.

“We can attribute our 30 years of business to serving food we would cook for our own families and working with brands we love. The stickers and memorabilia in our stores are part of who we are as a company,” said Wing Lam, co-founder of Wahoo’s. “We follow the action, and that’s where we find our most dedicated fans.”

Wing joins us from the active field with the insider’s report on all the Supercross action and details of the national tour.

Play

January 19: Philippe The Original, Adam Bell, James Trees, Wing Lam, Dine Out Escondido!

Podcasts

Segment One: Show Preview with Co-Host Andy Harris
Segment Two: Richard Binder, Proprietor, Philippe The Original
Segment Three: Adam Bell’s Food Journeys in NYC, Part 2
Segment Four: James Trees, Executive Chef / Proprietor, Esther’s Kitchen, Las Vegas
Segment Five: Wing Lam, Co-founder, Wahoo’s Fish Taco
Segment Six: James Floros, Jacobs & Cushman San Diego Food Bank / North County Food Bank Part One
Segment Seven: James Floros, Jacobs & Cushman San Diego Food Bank / North County Food Bank Part Two

Program Note: Please join us at the special time of 3 to 5:00 p.m. following Ducks Hockey.

Now a tempting preview of this Saturday’s decadent show. It’s not, with profuse apologies, for dieters. If we’re successful we will always leave you incredibly hungry and thirsty. In our case, and upon careful reflection, that’s probably a pretty good thing… As always thanks for being a part of our loyal listening audience.

Philippe the Original is doing it again (for the 9th year) with a special promotion. On Tuesday, January 22nd the first 500 people in line at 10:30 a.m. get a free 7 oz. cup of Los Angeles’ own Dolores Chili (a regular $3.25 menu item) with the purchase of a sandwich. Richard Binder, representing the 4th generation of Philippe’s family ownership, ladles out the meaty details for us.

Adam Bell is one of the talented people at-work behind- the- scenes on the “SoCal Restaurant Show.” Since the beginning of the show over six years ago he developed and maintains the Website in addition to ably orchestrating the Social Media. He’s also a card-carrying foodie with a particular passion for pizza, craft beer, ethnic street food and coffee. Adam has recently returned from an intense week in New York doing a deep dive into the food scene. This is Part 2 of his notes highlighting his best discoveries on this expedition.

James Trees is a chef in the best, old school meaning of the word. Currently he’s the chef/proprietor of Las Vegas acclaimed Esther’s Kitchen in the Arts District adjacent to Downtown. He serves up his own blend of elegant Italian comfort food. We pull Chef James out of his busy kitchen for a chat.

Wing Lam, the co-founder of Wahoo’s Fish Taco (they celebrated their 30th Anniversary last year,) is providing the VIP catering for AMA Monster Energy Supercross today at Angel Stadium. Wing joins us from the active field with the insider’s report on all the action.

Escondido’s Restaurant Week is happening January 27 to February 2, 2019. It’s a week of unrivaled deliciousness. No tickets needed… just show up, order the special at a participating restaurant, and make new memories! Many of the Dine Out Escondido! restaurants donate $1 for every special they sell during the restaurant week to the North County Food Bank’s FOOD 4 KIDS Backpack Program. James Floros, President & CEO of the Jacobs & Cushman San Diego / North County Food Bank provides the tempting specifics.

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

Richard BinderPhilippe the Original is doing it again (for the 9th year) with a special promotion. On Tuesday, January 22nd the first 500 people in line at 10:30 a.m. get a free 7 oz. cup of Los Angeles’ own Dolores Chili (a regular $3.25 menu item) with the purchase of a sandwich.

Each cup of chili comes just how you like it; with or without beans, and topped with shredded cheddar cheese, or onions.

The two companies have a relationship built upon time. The 1970’s is when it all began and Dolores Chili is still sold exclusively at Philippe’s. Both establishments have plenty in common being family-owned, Los Angeles-based companies. Dolores has been in business since 1954 and Philippe’s celebrated 110 years in October. Dolores and Philippe’s are run by third and fourth generation family members, respectively, and both are built on the foundation of hard work and core values that make them so enduring.

Dolores Chili is available at Philippe’s daily by the cup or bowl, with or without beans and all the fixings, and is served with a side of crackers. Some French Dip lovers even like to dip or top their sandwich with it.

Richard Binder, representing the 4th generation of Philippe’s family ownership, ladles out the meaty details for us.

Adam BellAdam Bell is one of the talented people at-work behind- the- scenes on the “SoCal Restaurant Show.” Since the beginning of the show over six years ago he developed and maintains the Website in addition to ably orchestrating the Social Media. He’s also a card-carrying foodie with a particular passion for pizza, craft beer, ethnic street food and coffee. Adam has recently returned from an intense week in New York doing a deep dive into the food scene.

This is Part 2 of his trip highlighting his best edible (or quaffable) discoveries on this expedition. Adam talks about his favorite New York City Food Hall and New York restaurants with new outposts in Southern California.

James TreesJames Trees is a chef in the best, old school meaning of the word. Currently he’s the chef/proprietor of Las Vegas acclaimed Esther’s Kitchen in the Arts District adjacent to Downtown. Previously Chef James spent some time in L.A. cooking at high profile establishments. He serves up his own blend of elegant Italian comfort food. Recently added is Weekend Brunch.

“Seasonal Italian Restaurant. Focused on Handmade pasta, bread and pizza. We get all of our products as locally sourced as possible. We will always accommodate vegetarian and vegan guests.”

We pull Chef James out of his busy kitchen for a chat.

“While Chef Trees is descended from Jewish Austrian wine merchants, growing up he spent a lot of time at his best friend Alfio’s house. “I love Italian food because of Alfio and his family,” says Trees. “That’s the food I grew up eating. My mom was always working and didn’t have time to make dinner, so whenever we were hungry we went to Alfio’s house. They’d be making lasagna or braciola, and pasta – there was always pasta. That’s my comfort food.” “

Who is Esther? “Great-aunt Esther was a tough, smart, no-nonsense type who cared about people and gave good advice. “She was a big support to my mom when I was growing up, and that was huge,” says Trees. “She was always there for us.””

“Esther wrote the check that sent Chef Trees off to the CIA (after all, someone had to get him out of Alfio’s kitchen). When she passed in 2016 she left James a nest egg – the money he needed to finally open his own restaurant.”

Wing and Levi Lam at the KLAA StudiosWing Lam, the co-founder of Wahoo’s Fish Taco (they celebrated their 30th Anniversary last year,) is providing the VIP catering for AMA Monster Energy Supercross today at Angel Stadium.

“We can attribute our 30 years of business to serving food we would cook for our own families and working with brands we love. The stickers and memorabilia in our stores are part of who we are as a company,” said Wing Lam, co-founder of Wahoo’s. “We follow the action, and that’s where we find our most dedicated fans.”

Wing joins us from the active field with the insider’s report on all the Supercross action.

James FlorosEscondido’s Restaurant Week is happening January 27 to February 2, 2019. It’s a week of unrivaled deliciousness. No tickets needed… just show up, order the special at a participating restaurant, and make new memories!

Whether you’re looking for craft beer foodie burger pairings, local farm-to-fork delights, chef-owned culinary experiences, international flavors, high tea or home cooking… Escondido’s desirable restaurants have something for everyone!

Many of the Dine Out Escondido! restaurants donate $1 for every special they sell during the restaurant week to the North County Food Bank’s FOOD 4 KIDS Backpack Program.

James Floros, President & CEO of the Jacobs & Cushman San Diego / North County Food Bank provides the tempting specifics.

The North County Food Bank’s FOOD 4 KIDS Backpack Program provides weekend backpacks filled with nutritious food to elementary school students living in poverty (Escondido’s Lincoln Elementary is in the program).

Kids on the program receive free breakfasts and lunches at school Monday through Friday but face hunger at home on the weekends. The backpack of food they receive sees them through the weekend so they can return to school ready to learn on Monday. To feed one child for the entire school year costs $200; for one month it costs $22, and for one weekend it costs $5.50.

Go here for more info about the Food 4 Kids program.

Podcasts

Segment One: Show Preview with Co-Host Andy Harris
Segment Two: Richard Binder, Proprietor, Philippe The Original
Segment Three: Adam Bell’s Food Journeys in NYC, Part 2
Segment Four: James Trees, Executive Chef / Proprietor, Esther’s Kitchen, Las Vegas
Segment Five: Wing Lam, Co-founder, Wahoo’s Fish Taco
Segment Six: James Floros, Jacobs & Cushman San Diego Food Bank / North County Food Bank Part One
Segment Seven: James Floros, Jacobs & Cushman San Diego Food Bank / North County Food Bank Part Two

Show 303, December 22, 2018: Show Preview with Co-Host Andy Harris

Now a mouthwatering preview of Saturday’s tasty show. We’re in the true Holiday spirit…It’s not, with profuse apologies, for dieters. If we’re successful we will always leave you incredibly hungry and thirsty. In our case, and upon careful reflection, that’s probably a pretty good thing… Happy Holidays. Back on the 29th with a fresh show for 2018’s finale. Please join us.

Founded by Chinese-Brazilian brothers Wing Lam, Ed Lee and Mingo Lee, Wahoo’s Fish Taco, a community mainstay and something of a global pop culture phenomenon, has been serving up its eclectic Mexican-Brazilian-Asian menu since 1988. It’s their 30th Anniversary this year. In early October Wahoo’s presented a celebratory dinner (paired with premium Sonoma wines) at the revered James Beard House in Greenwich Village, a singular honor. Riding the wave and joining us is Co-founder, Wing Lam.

What are the “Top 10” Specialty Produce items in 2018? What’s sprouting on the horizon for 2019? We now continue Robert Schueller’s informative report from two weeks ago. More will be revealed by our enthusiastic resident produce authority, Robert Schueller of Melissa’s. We respectfully refer to him as The Prince of Produce. You can call him the Produce Guru for short.

Our esteemed wine expert, Kyle Meyer of Santa Ana’s Wine Exchange joins us for two commentaries. You’ve been seeing them on the wines from Australia and New Zealand for awhile and now screw caps on premium wine are becoming more common on domestic wines for very sound reasons. A cork is perhaps more romantic but it has proven not to be the best closure for wine. Kyle was an early adapter to the joys of Wines from South Africa. There is more to the premium wines of South Africa than Chenin Blanc. We’ll uncork the facts.

It’s the 63rd edition of the proud Rose Bowl Game (“The Granddaddy of All Bowl Games”) tradition that is the Lawry’s Beef Bowl staged over two nights (December 27th and 28th) at the original Lawry’s The Prime Rib on Restaurant Row in Beverly Hills. It’s fanfare and grand pageantry at its best. Beef Bowl historian Todd Erickson plates the spectacle up for us.

Our own Chef Andrew Gruel joins us with another informative “Ask the Chef” segment. With the Holidays upon us it’s great to have a real working chef in our corner always providing handy and practical advice!

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

Play

Show 303, December 22, 2018: Wing Lam, Co-founder, Wahoo’s Fish Taco, 30th Anniversary

Wing and Levi Lam at the KLAA StudiosFounded by Chinese-Brazilian brothers Wing Lam, Ed Lee and Mingo Lee, Wahoo’s Fish Taco, a community mainstay and global pop culture phenomenon, has been serving up its eclectic Mexican-Brazilian-Asian menu since 1988. It’s their 30th Anniversary this year. It’s an incredible Orange County entrepreneurial success story that started with their Father’s well-located Chinese restaurant on a corner location on Balboa Island.

“It was 1988 when we, the Lee brothers, came together to open the first Wahoo’s Tacos in Costa Mesa, California, where the surf and skate industry had gathered.”

“We wanted to create a menu that was a reflection of our unique heritage. From China to Brazil, to Baja with hints of Greece, our bold, fresh flavors come from our memories of growing up in Brazil, surfing in Baja and working in our family’s Chinese restaurant.”

“Our food is true to this experience, worldly and uncommonly delicious. We’ll always offer you the best of where we’ve been to fuel your adventures.”

“At Wahoo’s, we encourage you to nourish yourself with food and experiences that make you feel more alive. So, ride those waves, care for your community, love what you eat every day, and be authentically you. Our family is here to feed yours.”

Ed, Mingo, and Wing

Riding the cresting wave and joining us in-studio is Co-founder, Wing Lam.

Play

Show 303, December 22, 2018: Wing Lam, Co-founder, Wahoo’s Fish Taco, Presenting a Dinner at The James Beard House

Wing Lam of Wahoo's Fish TacosIn early October Wahoo’s Fish Taco presented a sold-out, celebratory dinner (paired with premium Sonoma wines) at the revered James Beard House in Greenwich Village, a singular honor. The outstanding boutique wines represented were Lombardi Wines (Petaluma,) and Coursey Graves Winery (Santa Rosa & representing Works & Days, too.

When I first started Wahoo’s 30 years ago, all I wanted to do was create a fun and casual place for fellow surfers to hang out and eat great food. Fast forward to today, it’s an honor and a privilege to present on behalf of Wahoo’s at The James Beard House,” said Wing Lam, co-founder of Wahoo’s Fish Taco. “To be chosen and invited to New York with my brothers is beyond what we could’ve ever imagined.”

“Chefs must be invited in order to host a dinner at The James Beard House,” adds Lam. “We spent our entire careers catering some of the world’s biggest sporting and music events. Hosting dinner at The James Beard House is a testament to our hard work, and we can’t wait to show a brand-new audience what Wahoo’s Fish Taco is all about.

Think Enchilada Duo with Polynesian Shrimp in Red Sauce and Blackened Chicken in Green Sauce with Cauliflower Rice paired with Lombardi Pinot Noir 2016.

Riding the cresting wave and joining us in-studio is Co-founder, Wing Lam
Play

December 22: Wing Lam, Melissa’s World Variety Produce, Wine Exchange, Lawry’s Beef Bowl

Podcasts

Segment One: Show Preview with Co-Host Andy Harris
Segment Two: Wing Lam, Co-founder, Wahoo’s Fish Taco, 30th Anniversary
Segment Three: Wing Lam, Co-founder, Wahoo’s Fish Taco, Presenting a Dinner at The James Beard House
Segment Four: Robert Schueller, Melissa’s World Variety Produce, Produce Trends
Segment Five: Kyle Meyer, Wine Exchange, The 411 on screw caps on wine bottles
Segment Six: Kyle Meyer, Wine Exchange, Introduction to the premium wines of South Africa
Segment Seven: 63rd Lawry’s Beef Bowl
Segment Eight: Chef Andrew Gruel, Slapfish Restaurant Group & Co-Host

Now a mouthwatering preview of this Saturday’s tasty show. We’re in the true Holiday spirit…It’s not, with profuse apologies, for dieters. If we’re successful we will always leave you incredibly hungry and thirsty. In our case, and upon careful reflection, that’s probably a pretty good thing… Happy Holidays.

Founded by Chinese-Brazilian brothers Wing Lam, Ed Lee and Mingo Lee, Wahoo’s Fish Taco, a community mainstay and something of a global pop culture phenomenon, has been serving up its eclectic Mexican-Brazilian-Asian menu since 1988. It’s their 30th Anniversary this year. In early October Wahoo’s presented a celebratory dinner (paired with premium Sonoma wines) at the revered James Beard House in Greenwich Village, a singular honor. Riding the wave and joining us is Co-founder, Wing Lam.

What are the “Top 10” Specialty Produce items in 2018? What’s sprouting on the horizon for 2019? We now continue Robert Schueller’s informative report from two weeks ago. More will be revealed by our enthusiastic resident produce authority, Robert Schueller of Melissa’s. We respectfully refer to him as The Prince of Produce. You can call him the Produce Guru for short.

Our esteemed wine expert, Kyle Meyer of Santa Ana’s Wine Exchange joins us for two commentaries. You’ve been seeing them on the wines from Australia and New Zealand for awhile and now screw caps on premium wine are becoming more common on domestic wines for very sound reasons. A cork is perhaps more romantic but it has proven not to be the best closure for wine. Kyle was an early adapter to the joys of Wines from South Africa. There is more to the premium wines of South Africa than Chenin Blanc. We’ll uncork the facts.

It’s the 63rd edition of the proud Rose Bowl Game (“The Granddaddy of All Bowl Games”) tradition that is the Lawry’s Beef Bowl staged over two nights (December 27th and 28th) at the original Lawry’s The Prime Rib on Restaurant Row in Beverly Hills. It’s fanfare and grand pageantry at its best. Beef Bowl historian Todd Erickson plates the spectacle up for us.

Our own Chef Andrew Gruel joins us with another informative “Ask the Chef” segment. With the Holidays upon us it’s great to have a real working chef in our corner always providing handy and practical advice!

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

Wing Lam of Wahoo's Fish TacosFounded by Chinese-Brazilian brothers Wing Lam, Ed Lee and Mingo Lee, Wahoo’s Fish Taco, a community mainstay and global pop culture phenomenon, has been serving up its eclectic Mexican-Brazilian-Asian menu since 1988. It’s their 30th Anniversary this year.

“It was 1988 when we, the Lee brothers, came together to open the first Wahoo’s Tacos in Costa Mesa, California, where the surf and skate industry had gathered.”

“We wanted to create a menu that was a reflection of our unique heritage. From China to Brazil, to Baja with hints of Greece, our bold, fresh flavors come from our memories of growing up in Brazil, surfing in Baja and working in our family’s Chinese restaurant.”

“Our food is true to this experience, worldly and uncommonly delicious. We’ll always offer you the best of where we’ve been to fuel your adventures.”

“At Wahoo’s, we encourage you to nourish yourself with food and experiences that make you feel more alive. So, ride those waves, care for your community, love what you eat every day, and be authentically you. Our family is here to feed yours.”

Ed, Mingo, and Wing

In early October Wahoo’s Fish Taco presented a celebratory dinner (paired with premium Sonoma wines) at the revered James Beard House in Greenwich Village, a singular honor.

“When I first started Wahoo’s 30 years ago, all I wanted to do was create a fun and casual place for fellow surfers to hang out and eat great food. Fast forward to today, it’s an honor and a privilege to present on behalf of Wahoo’s at The James Beard House,” said Wing Lam, co-founder of Wahoo’s Fish Taco. “To be chosen and invited to New York with my brothers is beyond what we could’ve ever imagined.”

“Chefs must be invited in order to host a dinner at The James Beard House,” adds Lam. “We spent our entire careers catering some of the world’s biggest sporting and music events. Hosting dinner at The James Beard House is a testament to our hard work, and we can’t wait to show a brand-new audience what Wahoo’s Fish Taco is all about.

Riding the cresting wave and joining us in-studio is Co-founder, Wing Lam.

Robert Schueller of Melissa's World Variety Produce in the AM830 KLAA StudioWhat are the “Top 10” Specialty Produce items in 2018? What’s sprouting on the horizon for 2019? We now continue Robert Schueller’s (Melissa’s World Variety Produce) informative report from two weeks ago.

More will be revealed by our enthusiastic resident produce authority, Robert Schueller of Melissa’s. We respectfully refer to him as The Prince of Produce. You can call him the Produce Guru for short.

We’ve covered Jackfruit and Red Papaya. Number Eight on the Specialty Produce Hit Parade is Chayote Squash which is where we’ll pick the conversation up. It’s actually a fruit and a staple of the Creole kitchen.

Kyle Meyer of Wine ExchangeOur esteemed wine expert, Kyle Meyer of Santa Ana’s Wine Exchange joins us for two commentaries. You’ve been seeing them on the wines from Australia and New Zealand for awhile and now screw caps on premium wine are becoming more common on domestic wines for very sound reasons.

Wines sealed with screw caps can actually age with grace. A cork is perhaps more romantic but it proven not to be the best closure for wine.

There is also a shortage of premium natural cork worldwide.

Kyle was an early adapter to the joys of wines from South Africa. While known for their whites there is more depth to the premium wines of South Africa than the familiar Chenin Blanc.

We’ll uncork the facts.

Road to the Rose Bowl 50 Years of Lawry's Beef BowlIt’s the 63rd edition of the proud Rose Bowl Game (“The Granddaddy of All Bowl Games”) tradition that is the Lawry’s Beef Bowl staged over two nights (December 27th and 28th) at the original Lawry’s The Prime Rib on Restaurant Row in Beverly Hills. It’s fanfare and grand pageantry at its best.

For the 63rd festivities it’s PAC 12 Champ Washington Huskies battling (with knives & forks) the Big 10’s Ohio State Buckeyes.

Beef Bowl historian Todd Erickson plates the spectacle up for us with a side of creamed spinach.

Andrew Gruel at the AM830 KLAA StudiosOur own Chef Andrew Gruel joins us with another informative “Ask the Chef” segment. With the Holidays upon us it’s great to have a real working chef in our corner providing handy advice!

It’s time to chew on a few significant food and restaurant trends from 2018 and what might be ahead for 2019.

Podcasts

Segment One: Show Preview with Co-Host Andy Harris
Segment Two: Wing Lam, Co-founder, Wahoo’s Fish Taco, 30th Anniversary
Segment Three: Wing Lam, Co-founder, Wahoo’s Fish Taco, Presenting a Dinner at The James Beard House
Segment Four: Robert Schueller, Melissa’s World Variety Produce, Produce Trends
Segment Five: Kyle Meyer, Wine Exchange, The 411 on screw caps on wine bottles
Segment Six: Kyle Meyer, Wine Exchange, Introduction to the premium wines of South Africa
Segment Seven: 63rd Lawry’s Beef Bowl
Segment Eight: Chef Andrew Gruel, Slapfish Restaurant Group & Co-Host

Show 302, December 15, 2018: Restaurateur Ed Lee and Chef / Partner John Park, Toast Kitchen + Bakery, Costa Mesa

John ParkThe new Toast Kitchen + Bakery in Costa Mesa (on the site of the revered Golden Truffle) is the creation of Chef / Partner John Park and restaurateur Ed Lee (Wahoo’s Fish Taco.) There is some incredible food, baked goods & desserts coming out of this kitchen. Closed on Monday and Sunday is Brunch service only.

Think Hot Chicken and Hawaiian Malasadas for Brunch.

Two other attractions are Happy Hour (specialty cocktails, beer and wine) with menu attractions including Thai Chili Chilaquiles and Taco Tuesday (Pumpkin Chorizo Taco & Street Tacos.)

Chef John modestly doesn’t make a big deal about it but a per cent of the restaurant’s profits go to local charities.

Next door to Toast Kitchen is Fill Bakery & Creamery, home of authentic Hawaiian malasadas and tantalizing craft ice cream flavors. Everything is made fresh, in-house. We’ll be talking about Fill on Saturday morning, December 29th. with Co-Proprietor James Mullis.

We’ll meet the creative team from Toast.

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