Show 435, July 24, 2021: Greater Palm Springs Summer Eats Pass with Davis Meyer and Restaurateur Bryan Rogers of Boozehounds

Davis Meyer of the Greater Palm Springs Convention and Visitors Bujreau

The Greater Palm Springs Convention & Visitors Bureau launched the digital Summer Eats Pass in early June to help support local restaurants, while also providing deals and offerings to the community and visitors. Each time diners use the pass to check in to a local eatery, they become eligible for a weekly drawing to win a $50 gift card to a local restaurant. To unlock the savings, guests can download a free mobile pass to access exclusive offers from Greater Palm Springs restaurants. Offers range from special prix fixe menus to free items with purchases.”

“We’re thrilled to be able to offer the Summer Eats Pass to encourage the community and visitors to help support our local restaurant scene and even encourage exploration of new favorites,” said Davis Meyer, Director of Partnership. “Despite a challenging year for the restaurant industry, Greater Palm Springs offers a rich and diverse culinary scene with a variety of new offerings available for people to experience this summer.”

Boozehounds (“Where dogs bring their humans”,) an ambitious newly opened, dog-friendly dining establishment with a serious bar program in Palm Springs is part of the Summer Eats Pass. They are open for Dinner nightly and have just added Weekend Brunch. Co-owner Bryan Rogers joins in the conversation along with Davis Meyers of the Greater Palm Springs CVB.

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Show 425, May 15, 2021: Restaurateur Jerry Keller, Lulu California Bistro, Palm Springs Part One

Jerry Keller of Lulu California Bistro

Lulu California Bistro (founded in 2011) offers daily dining in the heavily foot-trafficed downtown Palm Springs area (on S. Palm Canyon Dr.) with a savory all day “favorites” menu, 3-course feast, Weekend Brunch and expanded patio seating.”

“There’s always a party at Lulu, and the party has returned with the official re-opening of restaurants in Palm Springs. Lulu offering daily dining from a delicious all day “favorites” menu on its expanded patio, in the bar area and in main dining rooms with socially-distanced tables.”

“Lulu California Bistro combines talent, expertise and a passion for great food to produce a captivating California Bistro dining experience. The menu options are many, varied and value-priced, and the quality is always high. The generous portions are prepared with the freshest ingredients available and a dash of innovation from their award-winning chefs.

“Lulu California Bistro first opened its doors on August 22, 2011 and has served their delicious California cuisine to over two and one-half million guests since the opening. Owner Jerry Keller (in concert with his wife, Barbara) have made very careful choices in creating “Palm Springs hippest restaurant”. From the design of the decor to the meticulous choice of incredible dishes on the menu, everything is designed to give Lulu’s guests the experience of gracious dining in the “hot spot” in the Coachella Valley.”

Proprietor/Founder Jerry Keller joins us with the details of what’s on the ample Lulu menu.

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Show 425, May 15, 2021: Restaurateur Jerry Keller, Lulu California Bistro, Palm Springs Part Two

Jerry Keller of Lulu California Bistro

Lulu California Bistro (founded in 2011) offers daily dining in the heavily foot-trafficed downtown Palm Springs area (on S. Palm Canyon Dr.) with a savory all day “favorites” menu, 3-course feast, Weekend Brunch and expanded patio seating.”

“There’s always a party at Lulu, and the party has returned with the official re-opening of restaurants in Palm Springs. Lulu offering daily dining from a delicious all day “favorites” menu on its expanded patio, in the bar area and in main dining rooms with socially-distanced tables.”

“Lulu California Bistro combines talent, expertise and a passion for great food to produce a captivating California Bistro dining experience. The menu options are many, varied and value-priced, and the quality is always high. The generous portions are prepared with the freshest ingredients available and a dash of innovation from their award-winning chefs.

“Lulu California Bistro first opened its doors on August 22, 2011 and has served their delicious California cuisine to over two and one-half million guests since the opening. Owner Jerry Keller (in concert with his wife, Barbara) have made very careful choices in creating “Palm Springs hippest restaurant”. From the design of the decor to the meticulous choice of incredible dishes on the menu, everything is designed to give Lulu’s guests the experience of gracious dining in the “hot spot” in the Coachella Valley.”

Proprietor Jerry Keller continues with us providing the details of what’s on the ample Lulu menu. It’s hard for Jerry to single out favorites on the expansive menu but he does particularly appreciate the slow-roasted Prime Rib (available as a “Weekend Special.”)

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Show 422, April 24, 2021: Yvon Goetz, Executive Chef & Partner, The Winery Restaurant & Wine Bar

Yvon Goetz of the Winery Restaurant and Bar

“For the first time since opening nearly 14 years ago, The Winery Restaurant & Wine Bar has introduced a new Weekend Brunch at its original Tustin location. Created by Executive Chef & Partner Yvon Goetz, the Brunch menu features both breakfast and lunch offerings that are available Saturday and Sunday from 11:30 a.m. to 2:30 p.m. Guests now enjoy Weekend Brunch on The Winery’s recently expanded patio, situated in the heart of The District in Tustin.”

“Chef Goetz’s Weekend Brunch menu puts a Wine Country twist on brunch favorites with dishes like Lemon-Ricotta Pancakes, Crab & Egg White Frittata, and Steak & Eggs. More significant brunch options include a classic French Benedict and Chef Goetz’s signature short ribs in a Zinfandel Braised Beef Short Rib Omelet. Those looking for lighter options may opt for one of four fresh salads with choice of protein, or lifestyle-focused options like Vegan Mushroom & Lentil Ragout. The menu also highlights Chef Goetz’s love for Pacific Rim flavorings and fresh line-caught fish in dishes such as Icelandic Salmon “a la Plancha” and Jumbo Maine Scallops & White Shrimp.”

The Newport Beach location of The Winery is also participating in Newport Beach Restaurant Week (ending May 2nd) with Chef Yvon’s 3-course, prix fixe Dinner menu available at $65 per guest. Main Course options include Grilled Brandt Flatiron Steak, Jumbo Maine Scallops & Wild White Shrimp and Zinfandel Braised Angus Beef Shortrib.

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Show 396, October 24, 2020: Executive Chef Kris Tominaga, Manuela, Downtown Los Angeles

Kris ominaga of Manuela Restaurant“Located in the Arts District of Downtown Los Angeles, Manuela unites chef, farmer and artist to create an authentic and original dining experience. Under the direction of Executive Chef Kris Tominaga, the menu celebrates seasonal ingredients sourced from the best farmers and producers in Southern California.” They reopened in July for spacious patio dining in their designed inner courtyard for Weekday Lunch, Dinner and Weekend Brunch. (Closed on Monday.) Pick-Up and Delivery are available, too.

“Serving a wide range of vegetables, grains, fish and game, Manuela also features an exemplary bar program which offers classic cocktails using house-made bitters and tonics. Local beers are on tap, while the carefully selected wine list is designed to pair with the smoke and acid flavors at the heart of the Manuela menu.”

“Designed by Los Angeles native Matt Winter and named for Manuela Wirth, the restaurant is illuminated and animated by specially commissioned works from artists Paul McCarthy, Mark Bradford and Raymond Pettibon.”

“An L.A. native, Chef Kris brings costal California inspired dishes to the Manuela menu. Highlights include his signature cream biscuits with Steen’s butter and Col. Newsom’s aged country ham, barbecued oysters with charred leek butter, breadcrumbs and parmesan, and Peads & Barnetts pork chop with yellow peach, turnips, mustard seed oil and honey vinegar. Inspiration comes from the abundance of California’s vibrant flavors and colors.” Chef Kris utilizes his own kitchen garden at Manuela growing herbs and vegetables.

Chef Kris utilizes his own kitchen garden at Manuela growing select herbs and vegetables for some of his dishes. Unusually a well-cared for brood of 12 hens provides some of the eggs for Manuela.

Manuela will be open for Thanksgiving.

We entice Chef Kris out of his busy kitchen during Brunch service for a brief chat.

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Show 360, February 15, 2020: Executive Chef & Restaurateur James Trees – Las Vegas’ Ada’s and Esther’s Kitchen

James Trees of Ada's and Esthers Kitchen in Las VegasInspired by the spirit of legendary bar woman Ada Coleman of the Savoy Hotel, Ada’s (Las Vegas) is driven by the idea that hospitality begins with offering every guest the best ingredients, preparation, and service possible. With Italian-inspired fresh pastas, artisanal American style pizza, seafood, meat and vegan selections at lunch, dinner and weekend brunch, Ada’s offers the best quality version of “something for everyone” in an elegant but casual setting amongst the Italianate streets of Las Vegas’ Tivoli Village.

The Ada’s team is led by Chef/Owner James Trees, General Manager Sonia Stelea and Chef de Cuisine Dylan Jobsz.

Chef James original restaurant in Las Vegas is Esther’s Kitchen in the Downtown Arts District. He likes to describe it as “Seasonal Italian Soul Food.” Trees’ Great-aunt Esther (the namesake for the restaurant) 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.”

Chef James is also one of the organizers of Vegas Unstripped, which is an energetic, locals’ food festival of impressive, off-the-Strip, chef-driven independent restaurants. It’s Saturday evening, May 2nd this year in Downtown Las Vegas.

We pull Chef James (also Esther’s Kitchen) away from his busy Ada’s kitchen Brunch line for a chat.

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Show 359, February 8, 2020: Napa Valley Grille in Westwood Village Part One

Brian Cousins of Napa Valley Grille“Combining local, seasonal ingredients, artisan products and an expansive selection of regional wine, Napa Valley Grille recreates the charm, bounty and palates distinctive of West Coast wine country in a sophisticated setting within Westwood Village.” Also available are several private dining rooms of varying sizes and attractive patio seating.

Napa Valley Grille serves lunch and dinner daily with Weekend Brunch on Saturday and Sunday from 11:00 a.m. to 3:00 p.m. Also known for their Daily Happy Hour with Bar Bites like Lamb Lollipops and Buttermilk Fried Chicken sliders. Chef Ben Diaz’s revamped menu will be launched in the coming weeks.

Veteran General Manager and Wine Director, Brian Cousins, and newly arrived Executive Chef Ben Diaz are our guests.

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Show 357, January 25, 2020: Chef / Proprietor Arthur Gonzalez – Panxa Cocina, Long Beach – Part One

Arthur Gonzalez of Panxa CocinaLocated in Long Beach’s Belmont Heights, Panxa Cocina is a purveyor of modern Latin cuisine from the esteemed Chef / Proprietor Arthur Gonzalez. Panxa Cocina opened in December 2014 and is located on the corner of Broadway and Termino in the Belmont Heights neighborhood of Long Beach. Since opening, Chef Gonzalez has been serving both quality interpretations of classic dishes and daring new ventures into the uncharted territories of food.

Known for their Weekend Brunch featuring Blue Corn Pancakes. Brunch is now served seven days a week. Also popular for their Happy Hour.

We’re celebrating Panxa’s 5th Anniversary with Chef Art.

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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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