Show 369, April 18, 2020: Show Preview with Executive Producer & Co-Host Andy Harris

It’s a time of great concern for all of us and our “SoCal Restaurant Show” mission, until the Covid-19 crisis is fully abated, is to provide reliable and genuinely useful information on how the restaurant business is coping with the rapidly evolving events. With an emphasis on the health, safety and well-being of our listeners we’ll be detailing what the range of services restaurants can now provide to their guests. Creativity and adaptability are at the forefront. We’re keeping it upbeat…

Chefs and restaurateurs are the most generous people I know. In times of need they are always the very first in generously giving back and meaningfully supporting their communities. Truly remarkable…Right now restaurants urgently need our support to stay afloat. Kindly keep this in mind and please do what you possibly can to support a community-focused, local restaurant….

As always, we greatly appreciate you being a part of our loyal listening audience. Truly couldn’t do it without the encouragement of the foodie community.

El Segundo Brewing Company’s The Slice & Pint is the restaurant spinoff of the successful El Segundo Brewing Company, one of the first craft brewers in the South Bay. Earlier in the year before “Stay at Home” they celebrated their Year Anniversary. They closed for a bit but have reopened with vigorous sanitary protections for takeout and packaged beer sales. On the menu are a variety of pizzas created from a dough that ferments and proofs for multiple days, and salads and sandwiches. Proprietor Rob Croxall and Chef Matt Ranney join us to celebrate the reopening with an appropriate slice and pint.

Chef Shelly Register is the highly accomplished founding Market Chef for A Market located in a highly visible historic building on West Coast Highway in Newport Beach next to A Restaurant (the former Arches location.) It’s a dazzling gourmet convenience store with freshly-prepared gourmet sandwiches, incredible baked goods and desserts, cheeses, coffee, craft beer and premium wine. No product is carried in the store that hasn’t received Chef Sherry’s personal seal of approval. A Market is open for takeout during the moratorium on dine-in. We’ll chat with Shelly Register who is also a noted pastry chef and bread baker.

Farley Elliott is the always well-informed Senior Editor of Eater LA, covering the daily restaurant news beat in greater Los Angeles. His work appears nationally in the online, print, and digital video space. He’s also the guy from that Tiny Hamsters Eating Tiny Burritos video. Farley joins us to discuss how he is covering the restaurant business during the unprecedented Covid-19 crisis (with Stay at Home) and graciously shares some insider insights on how restaurants are coping with the challenging prohibition of dine-in.

Chef Wing Lam is the Co-Founder of Wahoo’s Fish Taco. He is a community leader and grass-roots philanthropist working the fast- casual dining experience for 32 years. Wing is our guest to discuss how Wahoo’s is navigating the current health crisis while still supporting the community. As a service he’s even selling well-made, reusable face masks at cost. Most locations (outside of those inside malls & sports venues) are open for takeout and delivery.

Word-of-Mouth favorite Georgia’s Restaurant has been serving up Southern “soul-delicious” cuisine for the past six years in Anaheim at The Anaheim Packing House, while reimagining and redefining the public’s perception of Southern Soul Food. Last year Georgia’s Restaurant extended their family with the Grand Opening of their second location at the new Long Beach Exchange (LBX). Both locations are open for Curbside Pick-up and 3rd party delivery. Co-Founder Nika Shoemaker-Machado is our hospitable guest with the update.

Chef Steve Samson’s Rossoblu has been a big success since its opening Downtown in the Fashion District in 2017. Rossoblu has just reopened for contactless curbside pickup on Wednesday through Sunday. They are offering handmade pastas, sauces, prepared food, grocery items, wines under $35 and negronis. Chef Steve’s almost adjacent, fast casual Superfine Pizza (around the back of City Market South) is also open for takeout and delivery.

Our own Chef Andrew Gruel of the Slapfish Restaurant Group provides another timely and informative “Ask the Chef” segment where Chef Andrew responds to listeners thoughtful inquiries. Chef Andrew is updating us on the impact of the Covid-19 crisis in the hospitality field and what we, as diners, can do to support the very survival of restaurants. Take-out/delivery when you can surely helps…Of course, the safety of restaurant employees and guests comes first. Also some useful tips for cooking the ever popular & versatile chicken at home. We’ll “Ask the Chef.”

All of this and heaping helpings of extra deliciousness (with proper Social Distancing) on this week’s not-to-miss show

Play

Show 369, April 18, 2020: Wahoo’s Fish Taco Co-Founder, Chef Wing Lam

Wing and Levi Lam at the KLAA StudiosChef Wing Lam is the Co-Founder of Wahoo’s Fish Taco. He is a community leader and grass-roots philanthropist working the fast- casual dining experience for 32 years. Wing is our guest to discuss how Wahoo’s is navigating the current health crisis as well as still supporting the community. Seeing a need he is even selling well-crafted, reusable face masks at his cost for Wahoo’s guests. Most locations (outside of inside malls & sports venues) are open for takeout and delivery.

“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.”

“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.”

Play

April 18: El Segundo Brewing’s The Slice & Pint, A Market, Farley Elliott, Wing Lam, Georgia’s Restaurant, Steve Samson

Podcasts

Segment One: Show Preview with Executive Producer & Co-Host Andy Harris
Segment Two: El Segundo Brewing Co. & ESBC The Slice & Pint
Segment Three: Chef Shelly Register of A Market in Newport Beach
Segment Four: Eater L.A.’s Senior Editor, Farley Elliott
Segment Five: Wahoo’s Fish Taco Co-Founder, Chef Wing Lam
Segment Six: Georgia’s Restaurant (Anaheim & Long Beach) with Co-Founder Nika Shoemaker-Machado
Segment Seven: Chef / Proprietor Steve Samson of Rossoblu and Superfine Pizza in DTLA
Segment Eight: Chef Andrew Gruel of the Slapfish Restaurant Group with “Ask the Chef”

It’s a time of great concern for all of us and our “SoCal Restaurant Show” mission, until the Covid-19 crisis is fully abated, is to provide reliable and genuinely useful information on how the restaurant business is coping with the rapidly evolving events. With an emphasis on the health, safety and well-being of our listeners we’ll be detailing what the range of services restaurants can now provide to their guests. Creativity and adaptability are at the forefront. We’re keeping it upbeat…

Chefs and restaurateurs are the most generous people I know. In times of need they are always the very first in generously giving back and meaningfully supporting their communities. Truly remarkable…Right now restaurants urgently need our support to stay afloat. Kindly keep this in mind and please do what you possibly can to support a community-focused, local restaurant….

As always, we greatly appreciate you being a part of our loyal listening audience. Truly couldn’t do it without the encouragement of the foodie community.

El Segundo Brewing Company’s The Slice & Pint is the restaurant spinoff of the successful El Segundo Brewing Company, one of the first craft brewers in the South Bay. Earlier in the year before “Stay at Home” they celebrated their Year Anniversary. They closed for a bit but have reopened with vigorous sanitary protections for takeout and packaged beer sales. On the menu are a variety of pizzas created from a dough that ferments and proofs for multiple days, and salads and sandwiches. Proprietor Rob Croxall and Chef Matt Ranney join us to celebrate the reopening with an appropriate slice and pint.

Chef Shelly Register is the highly accomplished Market Chef for A Market located in a highly visible historic building on West Coast Highway in Newport Beach next to A Restaurant (the former Arches location.) It’s a dazzling gourmet convenience store with freshly-prepared gourmet sandwiches, incredible baked goods and desserts, cheeses, coffee, craft beer and premium wine. No product is carried in the store that hasn’t received Chef Sherry’s personal seal of approval. A Market is open for takeout during the moratorium on dine-in. We’ll chat with Shelly Register who is also a noted pastry chef and bread baker.

Farley Elliott is the always well-informed Senior Editor of Eater LA, covering the daily restaurant news beat in greater Los Angeles. His work appears nationally in the online, print, and digital video space. He’s also the guy from that Tiny Hamsters Eating Tiny Burritos video. Farley joins us to discuss how he is covering the restaurant business during the unprecedented Covid-19 crisis (with Stay at Home) and graciously shares some insider insights.

Chef Wing Lam is the Co-Founder of Wahoo’s Fish Taco. He is a community leader and grass-roots philanthropist working the fast- casual dining experience for 32 years. Wing is our guest to discuss how Wahoo’s is navigating the current health crisis while still supporting the community. Most locations (outside of those inside malls & sports venues) are open for takeout and delivery.

Word-of-Mouth favorite Georgia’s Restaurant has been serving up Southern “soul-delicious” cuisine for the past six years in Anaheim at The Anaheim Packing House, while reimagining and redefining the public’s perception of Southern Soul Food. Last year Georgia’s Restaurant extended their family with the Grand Opening of their second location at the new Long Beach Exchange (LBX) . Both locations are open for Curbside Pick-up and 3rd party delivery. Co-Founder Nika Shoemaker-Machado is our hospitable guest with the update.

Chef Steve Samson’s Rossoblu has been a big success since its opening Downtown in the Fashion District in 2017. Rossoblu has just reopened for contactless curbside pickup on Wednesday through Sunday. They are offering handmade pastas, sauces, prepared food, grocery items, wines under $35 and negronis. Chef Steve’s almost adjacent, fast casual Superfine Pizza (around the back of City Market South) is also open for takeout and delivery.

Our own Chef Andrew Gruel of the Slapfish Restaurant Group provides another timely and informative “Ask the Chef” segment where Chef Andrew responds to listeners thoughtful inquiries. Chef Andrew is updating us on the impact of the Covid-19 crisis in the hospitality field and what we, as diners, can do to support the very survival of restaurants. Take-out/delivery when you can surely helps…Of course, the safety of restaurant employees and guests comes first. Also some useful tips for cooking the ever popular & versatile chicken at home. We’ll “Ask the Chef.”

All of this and heaping helpings of extra deliciousness (with proper Social Distancing) on this week’s not-to-miss show!

It’s a time of great concern for all of us and our “SoCal Restaurant Show” mission, until the Covid-19 crisis is fully abated, is to provide reliable and genuinely useful information on how the restaurant business is coping with the rapidly evolving events. With an emphasis on the health, safety and well-being of our listeners we’ll be detailing what the range of services restaurants can now provide to their guests. Creativity and adaptability are at the forefront. We’re keeping it upbeat…

 

Chefs and restaurateurs are the most generous people I know. In times of need they are always the very first in generously giving back and meaningfully supporting their communities. Truly remarkable…Right now restaurants urgently need our support to stay afloat. Kindly keep this in mind and please do what you possibly can to support a community-focused, local restaurant….

 

As always, we greatly appreciate you being a part of our loyal listening audience. Truly couldn’t do it without the encouragement of the foodie community.

El Segundo Brewing Company’s The Slice & Pint is the restaurant spinoff of the successful El Segundo Brewing Company, one of the first craft brewers in the South Bay. Earlier in the year before “Stay at Home” they celebrated their Year Anniversary. They closed for a bit but have reopened with vigorous sanitary protections for takeout and packaged beer sales. On the menu are a variety of pizzas created from a dough that ferments and proofs for multiple days, and salads and sandwiches. Proprietor Rob Croxall and Chef Matt Ranney join us to celebrate the reopening with an appropriate slice and pint.

Chef Shelly Register is the highly accomplished Market Chef for A Market located in a highly visible historic building on West Coast Highway in Newport Beach next to A Restaurant (the former Arches location.) It’s a dazzling gourmet convenience store with freshly-prepared gourmet sandwiches, incredible baked goods and desserts, cheeses, coffee, craft beer and premium wine. No product is carried in the store that hasn’t received Chef Sherry’s personal seal of approval. A Market is open for takeout during the moratorium on dine-in. We’ll chat with Shelly Register who is also a noted pastry chef and bread baker.

Farley Elliott is the always well-informed Senior Editor of Eater LA, covering the daily restaurant news beat in greater Los Angeles. His work appears nationally in the online, print, and digital video space. He’s also the guy from that Tiny Hamsters Eating Tiny Burritos video. Farley joins us to discuss how he is covering the restaurant business during the unprecedented Covid-19 crisis (with Stay at Home) and graciously shares some insider insights.

Chef Wing Lam is the Co-Founder of Wahoo’s Fish Taco. He is a community leader and grass-roots philanthropist working the fast- casual dining experience for 32 years. Wing is our guest to discuss how Wahoo’s is navigating the current health crisis while still supporting the community. Most locations (outside of those inside malls & sports venues) are open for takeout and delivery.

Word-of-Mouth favorite Georgia’s Restaurant has been serving up Southern “soul-delicious” cuisine for the past six years in Anaheim at The Anaheim Packing House, while reimagining and redefining the public’s perception of Southern Soul Food. Last year Georgia’s Restaurant extended their family with the Grand Opening of their second location at the new Long Beach Exchange (LBX) . Both locations are open for Curbside Pick-up and 3rd party delivery. Co-Founder Nika Shoemaker-Machado is our hospitable guest with the update.

Chef Steve Samson’s Rossoblu has been a big success since its opening Downtown in the Fashion District in 2017. Rossoblu has just reopened for contactless curbside pickup on Wednesday through Sunday. They are offering handmade pastas, sauces, prepared food, grocery items, wines under $35 and negronis. Chef Steve’s almost adjacent, fast casual Superfine Pizza (around the back of City Market South) is also open for takeout and delivery.

Our own Chef Andrew Gruel of the Slapfish Restaurant Group provides another timely and informative “Ask the Chef” segment where Chef Andrew responds to listeners thoughtful inquiries. Chef Andrew is updating us on the impact of the Covid-19 crisis in the hospitality field and what we, as diners, can do to support the very survival of restaurants. Take-out/delivery when you can surely helps…Of course, the safety of restaurant employees and guests comes first. Also some useful tips for cooking the ever popular & versatile chicken at home. We’ll “Ask the Chef.”

All of this and heaping helpings of extra deliciousness (with proper Social Distancing) on this week’s not-to-miss show!

Rob Croxall of El Segundo Brewing CompanyEl Segundo Brewing Company’s The Slice & Pint is the restaurant spinoff of the successful El Segundo Brewing Company, one of the first craft brewers in the South Bay. Earlier in the year before “Stay at Home” they celebrated their One Year Anniversary.

They closed for a bit in the initial stages of the crisis but have reopened (Wednesday through Sunday) for takeout and packaged beer sales observing vigorous sanitary protections. Social distancing in the kitchen is practiced. On the menu are a variety of pizzas created from a dough that ferments and proofs for multiple days, and salads and sandwiches.

Proprietor Rob Croxall and Chef Matt Ranney join us to celebrate the reopening with an appropriate slice and pint for takeout.

Shelly Register of A Market and A RestaurantChef Shelly Register is the highly accomplished Market Chef for A Market located in a highly visible historic building on West Coast Highway in Newport Beach next to A Restaurant (the former Arches location.)

It’s a dazzling gourmet convenience store with freshly-prepared gourmet sandwiches, incredible baked goods and desserts, cheeses, coffee, craft beer and premium wine. No product is carried in the store that hasn’t received Chef Sherry’s personal seal of approval.

A Market is open for takeout daily from 7:00 a.m. to 3:00 p.m. during the moratorium on dine-in. We’ll chat with Shelly Register who is also a noted pastry chef and bread baker about what’s on the menu.

Farley Elliott at the KLAA StudiosFarley Elliott is the always well-informed Senior Editor of Eater LA, covering the daily restaurant news beat in greater Los Angeles. His work appears nationally in the online, print, and digital video space. He’s also the guy from that Tiny Hamsters Eating Tiny Burritos video.

Additionally Farley is the author of Los Angeles Street Food: A History From Tamaleros to Taco Trucks, a book about the long, winding saga of street food in Los Angeles. Find him all over the internet at @overoverunder.

Farley joins us to discuss how he is covering the restaurant business during the unprecedented Covid-19 crisis (with Stay at Home) and graciously shares some insider insights.

Wing and Levi Lam at the KLAA StudiosChef Wing Lam is the Co-Founder of Wahoo’s Fish Taco. He is a community leader and grass-roots philanthropist working the fast- casual dining experience for 32 years. Wing is our guest to discuss how Wahoo’s is navigating the current health crisis as well as still supporting the community. Most locations (outside of inside malls & sports venues) are open for takeout and delivery.

“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.”

“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.”

Nika Shoemaker-Machado of Georgias RestaurantsWord-of-Mouth favorite Georgia’s Restaurant has been serving up Southern “soul-delicious” cuisine for the past six years in Anaheim at The Anaheim Packing House, while reimagining and redefining the public’s perception of Southern Soul Food. Last year Georgia’s Restaurant extended their family with the Grand Opening of their second location at the new Long Beach Exchange (LBX). Both locations are open for Curbside Pick-up and 3rd party delivery.

Guests can order off the Traditional Menu or select from the Family Packages. Featured is the Fried Chicken Dinner with an 8- piece bucket of Fried Chicken, 2 large Soulful sides and 6 pieces of Nana Gretchen’s Cornbread served with house-made honey butter.

Co-Founder Nika Shoemaker-Machado is our hospitable guest.

Chef Steve Samson at Superfine PizzaChef Steve Samson’s Rossoblu has been a big success since its opening Downtown in the Fashion District in 2017. Rossoblu has just reopened for contactless curbside pickup on Wednesday through Sunday. They are offering handmade pastas, sauces, prepared food, grocery items, wines under $35 and negronis.

Rossoblu suggests ordering ahead via the Website from 3:30 p.m. to 8:00 p.m. Wednesday thru Sunday. Guests can order one hour to three days in advance of pickup.

Rossoblu’s Website has helpful written and video instructions on the preparation of the food items at home.

Chef Steve’s almost adjacent Superfine Pizza at City Market South is a homage to the old world’s and new world’s finest pizza-making traditions. “We’ve picked our favorite elements from each and bolstered them with the freshness of our local produce to create a blended trifecta of deliciousness. We think it’s much better than fine.”

Chef Steve is our guest with the updates on what’s available To-Go at Rossoblu and Superfine Pizza.

Andy Harris and Andrew Gruel at Cabana 14 at the Cove at Pechanga Resort and CasinoOur own Chef Andrew Gruel of the Slapfish Restaurant Group provides another timely and informative “Ask the Chef” segment where Chef Andrew responds to listeners thoughtful inquiries. Chef Andrew is updating us on the impact of the Covid-19 crisis in the hospitality field and what we, as diners, can do to support the very survival of restaurants. Take-out/delivery when you can surely helps…Of course, the safety of restaurant employees and guests comes first.

Chef Andrew also provides an extra helping of some timely cooking tips for preparing satisfying meals at home. We’re talking about that ever-popular, versatile & economic protein, chicken.

We’ll “Ask the Chef.”

Podcasts

Segment One: Show Preview with Executive Producer & Co-Host Andy Harris
Segment Two: El Segundo Brewing Co. & ESBC The Slice & Pint
Segment Three: Chef Shelly Register of A Market in Newport Beach
Segment Four: Eater L.A.’s Senior Editor, Farley Elliott
Segment Five: Wahoo’s Fish Taco Co-Founder, Chef Wing Lam
Segment Six: Georgia’s Restaurant (Anaheim & Long Beach) with Co-Founder Nika Shoemaker-Machado
Segment Seven: Chef / Proprietor Steve Samson of Rossoblu and Superfine Pizza in DTLA
Segment Eight: Chef Andrew Gruel of the Slapfish Restaurant Group with “Ask the Chef”

Show 362, February 29, 2020: Travel Journalist Darley Newman of PBS’s “Travels with Darley” Part Two

Darley Newman of Travels with DarleyWe’ve previously introduced you to Darley Newman of PBS’s Travels with Darley.” Now experience Los Angeles and environs from a local’s perspective in the newest season of “Travels with Darley.”

“Emmy Award-nominated TV host and expert traveler Darley Newman showcases the diversity of the greater Los Angeles area, visiting West Hollywood, Pasadena, Costa Mesa and the Angeles National Forest. Mixing mountain biking and trail stewardship in the Angeles National Forest with the culinary scene in Pasadena, skateboarding in Costa Mesa and rock and roll history in West Hollywood, viewers are invited to see Los Angeles in a whole new way.”

“In Costa Mesa, Darley meets with a variety of visionaries and local entrepreneurs to understand this city of arts and culture in the heart of Southern California. She takes a skateboard lesson with Joey Lopez of Shreducate Academy, meets the legendary co-owner of Wahoo’s Fish Taco, Wing Lam, and tastes craft beer at Gunwhale Ales with Justin Miller. At The Camp, she continues an eco-friendly theme with entrepreneur Shaheen Sadeghi, before experiencing Costa Mesa culinary delights with Chef Amar Santana, who competed into the Finals (and finished a close 2nd) on Season 13 of Bravo TV‘s Top Chef series, at Vaca Restaurant and Patrick Nguyen at The Straw.”

Continuing our chat with the well-traveled Darley Newman.

Play

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

Show 328, June 15, 2019: Taco Transit Tuesday with Wing Lam of Wahoo’s Fish Taco and OCTA’s Jennifer Bergner

Jennifer Bergner of OC Transit and Wing Lam of Wahoos Fish TacoWing 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.

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