Show 327, June 8, 2019: Golden Road Brewing’s Brewmaster Victor Novak and Anaheim Head Brewer Steven Torres with “Ask the Brewers”

Steven Torres and Victor Novak at the KLAA StudiosSince we’re at Golden Road Pub OC what would be more appropriate for this show than an appearance from our regular Ask the Brewers” where we answer listeners’ questions. Joining us is Golden Road’s uber-accomplished Brewmaster, Victor Novak and Anaheim Head Brewer Steven Torres.

Since Golden Road is launching Brunch today a listener asks for their advice on craft beers that pair well with Breakfast & Brunch.

How does carbonation get into beer? Are there different levels of carbonation for varying styles of beer? What’s a cask conditioned ale and explain the Beer Engine serving mechanism?

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Show 327, June 8, 2019: Jonathan Wantz, General Manager, Golden Road Pub OC

Jon Wantz of Golden Road BrewingWhat’s new on Chef Henry’s varied menu at Golden Road Pub OC? What’s on tap for the Freeway Series at Angel Stadium on Monday & Tuesday nights?

We’ll also get a preview of the OC Pub’s “Almost 4th of July” festivities.

The eagerly anticipated Weekend Brunch from 10:00 a.m. to 2:00 p.m. launched this weekend. Think Churro Waffle and Street Corn Toast…

The person with all of these answers, and more, is Jonathan Wantz, General Manager of Golden Road Pub OC.

 

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Show 313, March 2, 2019: Owner / Chef Craig Strong, Ocean at Main, Laguna Beach

Craig StrongOwner/ Chef Craig Strong (Ex-Studio at Montage Laguna Beach) has just debuted his new Weekend Brunch Menu at Laguna Beach’s Ocean at Main. Bottomless mimosas and specialty cocktails are featured, too.

“Ocean at Main’s Weekend Brunch is offered Saturday and Sunday from 10 a.m. – 3 p.m. Chef Craig Strong draws inspiration from culinary experiences – both personal and professional – to create a menu of sweet & savory brunch classics presented with his signature style and plated with panache.”

“Enjoy savory brunch classics like Chilaquiles made with Chef Strong’s salsa fuerte and sweet selections like Scarlet’s Favorite Five-Spice Pancakes. Toast to the weekend with bottle service, bottomless mimosas, or specialty brunch cocktails.”

Chef Craig cooks up all the mouthwatering details for us.

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Show 307, January 19, 2019: James Trees, Executive Chef / Proprietor, Esther’s Kitchen, Las Vegas

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.

“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.”

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Show 282, July 21, 2018: Steve Massis, Proprietor, The Attic, Long Beach

Steve and Calvin MassisEat your heart out Long Beach! DINE LBC – Long Beach Restaurant Week returns August 4 to 12, 2018. Experience cuisine that delights the palate and defines the art of dining in Long Beach. Held annually, Dine LBC features value-oriented two or three course menus from dozens of Long Beach’s best restaurants in twelve unique neighborhoods throughout the city.

The Attic on Broadway (with a distinct Southern flair and ample libations) is one of the participating restaurants.

“Enjoy fresh Southern cuisine with a Southern California twist!”

It’s Breakfast, Lunch and Dinner 7 days plus Weekend Brunch. Dog-friendly and seating inside the restored Craftsman bungalow or on 2 shaded patios.

We’ll meet hands-on proprietor Steve Massis.

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Show 278, June 23, 2018: Brett Karas, Operating Partner / General Manager, Lido Bottle Works, Newport Beach

Breet KarasLido Bottle Works is a craft beer, wine, bottle shop and public house owned by Newport Beach natives located at Newport Beach’s Lido Marina Village. Enjoy a wide array of carefully collected and selected small batch beers, wines by the bottle and glass, and a tapas style menu of small bites, tasty offerings and delicious California coastal cuisine from Chef Amy Lebrun.

Lido Bottle Works is focused on offering locally sourced and sustainable ingredients in a stylish yet casual environment for locals and visitors alike. On the menu are winemaker and brewer events, an art gallery, live music, and more.

Lido also serves a Saturday and Sunday Brunch. A house specialty is Chorizo Hash with fingerling potato, a poached egg and Poblano Hollandaise. Indoor and covered patio seating with a bay view available.

“Join us for a revelatory culinary experience of cooking, eating, and adventure. At Lido Bottle Works we believe people, food, and drink should be ‘Genuinely Good Together.’ Our unique dishes are prepared for our friends and family using local and sustainable ingredients perfectly paired with specialty craft beer, wine, and cocktails.”

Brett Karas, Operating Partner/General Manager is our guest.

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Show 273, May 12, 2018: Aaron Pannell, General Manager, Bouchon Las Vegas and Bouchon Bakery

Aaron PannellThomas Keller’s Bouchon Las Vegas is a truly special dining experience. General Manager Aaron Pannell who is responsible for managing all aspects of the restaurant and related Bouchon Bakery joins us.

It’s a spectacular location for Weekend Brunch on the lushly landscaped patio looking over the rooftop pool in the Venezia Tower.

Known for its artisanal breads and traditional French desserts, Bouchon Bakery (3 locations at The Venetian) offers handmade viennoiserie, confections, pastries, tarts and cookies, as well as sandwiches and salads made in-house daily. The flagship location is right off the busy main ground floor elevator lobby at The Venetian. Talk about incredible food traffic…!

Espresso drinks and coffee custom-blended by Chef Keller’s longtime partner Equator Coffees & Teas, are offered year-round.

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Show 251, December 9, 2017: Chef Mike Minor, Border Grill Mandalay Bay, Las Vegas

Mike Minor of Border Grill in Las VegasMike Minor is back as the Executive Chef of Mary Sue Milliken’s and Susan Feniger’s original Border Grill Las Vegas (launched in 1999) located by the lazy river adjacent to Mandalay Beach at the Mandalay Bay Resort on The Strip. Chef Mike grew up in Las Vegas and has a huge locals’ following. We’ll meet him.

This Border Grill is known for their incredible Weekend, all-you-can-enjoy brunch with everything cooked to order. There is also bottomless sparkling wine. Talk about indulgent…It’s Vegas, baby !

Ironically, it was a French restaurant where Chefs Mary Sue Milliken and Susan Feniger first tasted authentic Latin flavors. While guests were dining on escargot out front, in the back of the house Mary Sue and Susan were discovering the home cooking of Oaxaca and the Yucatan at staff meals prepared by their fellow cooks from Mexico. Unlike anything they had ever tasted in Mexican restaurants in the United States, the dishes were as varied and complex as the French fare the chefs were serving out front.

In 1985, Mary Sue and Susan packed a VW bug and took a road trip far south of the Mexican border. Never setting foot in a “fine restaurant,” they learned the recipes and techniques of market vendors and home cooks, from street corners in downtown Mexico City to back road family barbecues and taco stands along the beach. When they returned they opened Border Grill and “applied the same intelligence,” noted Los Angeles Magazine, “to green corn tamales and cactus-paddle tacos that other chefs might to a lobe of foie gras.” Border Grill quickly established a new standard for gourmet Mexican fare.

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Show 230, July 1, 2017: Proprietress Juliette Chung & Executive Chef Daniel Hyatt, Juliette Kitchen & Bar, Newport Beach

Juliette Chung and Chef Daniel HyattThe ownership and culinary team behind Newport Beach’s Juliette Kitchen + Bar present a philosophy based on the exploration of diverse flavors and the commitment to employing only the best ingredients. This all adds up to a continually evolving experience.

“Juliette Kitchen & Bar is where seasonal and local ingredients come together in vibrant, modern and balanced dishes. Always, rustic, warm and inviting, Juliette Owners Juliette Chung and John Hughes, along with Executive Chef Daniel Hyatt, welcome the community to indulge in good conversation and great food.”

Juliette Kitchen & Bar is now serving Weekend Brunch every Saturday and Sunday from 10 a.m. to 2:30 p.m. Executive Daniel Hyatt’s menu draws inspiration from locally sourced ingredients, so guests can look forward to enjoying seasonal brunch dishes with a modern American twist. Lending her own touch to the menu, restaurant co-owner Juliette Chung has added her own house-made granola and fresh biscuits to the menu, which also features housemade juices and brunchtime cocktails, such as the Mimosa Lisa and Top of the Morning Irish Coffee.

Proprietor Juliette Chung and Executive Chef Daniel Hyatt are our guests.

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Show 216, March 25, 2017: Post & Beam, Los Angeles’ Baldwin Hills Crenshaw Plaza

Govind Armstrong and Brad JohnsonBrad Johnson’s & Chef Govind Armstrong’s Post & Beam officially opened in early 2012 on the West side of the Baldwin Hills Crenshaw Plaza (across the parking lot from the Debbie Allen Dance Academy) in an extensively remodeled, free-standing building with patio which had previously been a Golden Bird Fried Chicken stand.

There is a fairly extensive on-site herb garden on the patio with raised beds. One entire wall of the patio is covered with trailing passion fruit vines. The highly perishable fruit is creatively used there seasonally in salad dressings and desserts.

“No stranger to the dining scene in Los Angeles, Brad Johnson’s and Chef Govind Armstrong’s venture, Post & Beam, is intended to bring warm hospitality, exciting, yet approachable cuisine and good times to the surrounding neighborhoods of the Baldwin Hills Crenshaw Plaza. Brad has created memorable places since relocating to California from NYC in 1989. Remember Georgia on Melrose Ave.? That was him, minus some of the gray hair.”

Among Chef Govind’s numerous local credits of note are the fondly remembered Chadwick (Co-Executive Chef) in Beverly Hills and Melrose’s Table 8. He started in the kitchen at Spago at the tender age of 13.

Dinner nightly and Weekend Brunch. Brad is pretty partial to their pancakes. “The SoCal Restaurant Show” is a fan of the buttermilk waffles. Decide for yourself…

It’s 5 successful years later and we’ll get updates from the principals themselves, Brad & Chef Govind.

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