“The Winery Restaurant & Wine Bar is focused on successfully pairing contemporary California regional cuisine, with a hip, vibrant, sophisticated setting, to create a cutting-edge dining experience. When Partners JC Clow, William Lewis and Chef Yvon Goetz set out 15 years ago to deliver a culinary experience straight from wine county, little did they know that they would also earn the title along the way of “Restaurateurs of the Year” for their achievements and have their restaurants in Newport Beach and Tustin earn the title of “Restaurant of the Year” multiple times!”
“The Winery Restaurant& Wine Bar is focused on successfully pairing contemporary California regional cuisine, with a hip, vibrant, sophisticated setting, to create a cutting-edge dining experience. When Partners JC Clow, William Lewis and Chef Yvon Goetz set out 15 years ago to deliver a culinary experience straight from wine county, little did they know that they would also earn the title along the way of “Restaurateurs of the Year” for their achievements and have their restaurants in Newport Beach and Tustin earn the title of “Restaurant of the Year” multiple times!”
We’re previewing the show with Executive Producer & Co-Host Andy Harris.
Birkholm’s Bakery & Café in Solvang was founded by Carl “Cookie” Sr. and Charlotte Birkholm in 1951. 2021 celebrates the 70th Anniversary of this local institution. The Birkholms have been baking as a family and the recipes and techniques passed from generation to generation. In 1980, Carl Jr. and Elizabeth Birkholm stepped in to carry on the tradition of baking in Solvang. Carl continues to use the original Danish recipes that “Cookie” brought over from Denmark. In 2012, son Carl “Thomas” returned to Birkholm’s and the Santa Ynez Valley with the desire to learn and continue the business like his Grandfather “FarFar” and Father had done before him. Thomas is the 3rd generation of Birkholm bakers in Solvang and with the Family he is carrying forward the proud Family tradition. 3rd generation baker Thomas Birkholm joins us rolling pin in hand.
The well-traveled Hany Ali is the executive chef of Europa VillageWineries and Resort in the heart of the Temecula Valley wine country. His current primary area of responsibility (as the Resort expands with Italian and French winery estates in development) is overseeing the cuisine at Bolero Restaurante & Cantina at Bolero at Europa Village as well as all the on-site catering and special events. Bolero Restaurante serves Breakfast, Lunch and Dinner daily as well as Sunday Brunch. “Bolero Restaurante takes the guest on a culinary journey throughout the country of Spain—from the humble farm-to-table cuisines of Asturia, to the majesty of modern interpretations coming from San Sebastian or Barcelona. The menus celebrate the centuries-old tradition of dining and drinking together in Tapas style. Whether it is seafood, steak, roasted vegetables, olives, or the finest cheeses and charcuteries in Europe, the meal is shared by all.” We’ll meet Chef Hany Ali.
“As a celebration of the short Hatch Chile season, The Winery Restaurant & Wine Bar is hosting an afternoon of ‘Roasting & Toasting’ on Saturday, August 14 from 2 p.m. to 5 p.m. at its original Tustin location. Executive Chef Yvon Goetz and Chef de Cuisine James Chavez will be live roasting Melissa’s Hatch Chile Peppers and serving them up in a variety of unique dishes. Event attendees will be able to enjoy the Hatch Chile-focused dishes, along with beer, tequila and live music on The Winery’s recently expanded patio, situated in the heart of The District in Tustin.” Chef Yvon is our guest with Hatch Peppers in hand.
Robert Schueller of Melissa’s (our resident Prince of Produce) presented two talks on the Culinary Stage in the OC Pavilion on Opening Day at the 2021 OC Fair. On the menu were California Specialty Fruit Crops and California Specialty Vegetable Crops. When Robert was with us last month we ran out of time before he could highlight California Vegetable Specialty Crops. We’ll pick up the conversation with that. Think rhubarb, heirloom tomatoes, artichokes, and Melissa’s Steamed Line of ready to enjoy beets, chickpeas and lentils. Also, it’s now the short, but always anticipated, fresh Hatch Chile Pepper season. Robert will talk about convenient area chile roastings and the publication of Melissa’s all-new Hatch Pepper Cookbook with over 100 inspiring (and home-kitchen tested) recipes.
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 continually updating us on the real impact of the Covid-19 crisis in the hospitality field and what we, as diners, can do to support the continued survival of restaurants during the initial, highly fluid stages of the hoped-for recovery. Genuine concerns remain… “Regenerative agriculture” is very much in the news these days. The practice can actually help reduce the carbon footprint and replenish depleted soil as a growing medium which is a big positive. What’s it all about? We’ll “Ask the Chef.”
All of this and heaping helpings of extra deliciousness on this week’s not-to-miss show!
“As a celebration of Hatch Chile season, The Winery Restaurant & Wine Bar is hosting an afternoon of ‘Roasting & Toasting’ on Saturday, August 14 from 2 p.m. to 5 p.m. at its original Tustin location. Executive Chef Yvon Goetz and Chef de Cuisine James Chavez will be live roasting Melissa’s Hatch Chile Peppers and serving them up in a variety of unique dishes. Event attendees will be able to enjoy the hatch chile-focused dishes, along with beer, tequila and live music on The Winery’s recently expanded patio, situated in the heart of The District in Tustin.”
“I always look forward to hatch peppers being in season – they deliver a great balance of flavor and heat, and get my creative juices flowing,” commented Goetz, who revealed that each event guest will go home with fresh Hatch Peppers from Melissa’s, as well as their all-new Hatch Pepper Cookbook to help guide them in creating dishes at home. “One of the highlights of this event is live roasting the hatch peppers – this method adds a smoky flavor to the chile as the sugars in the pepper caramelize. Delicious.”
“Space for this event is limited and tickets are $55+ per guest. Ticket price includes Hatch Chile featured dishes, select beer and tequila, a copy of Melissa’s Hatch Pepper Cookbook, and a Melissa’s tote filled with fresh hatch peppers. All tickets must be purchased in advance by calling The Winery Restaurant in Tustin at 714-258-7600.”
“The Winery Restaurant & Wine Bar pairs contemporary California regional cuisine, with a hip, vibrant, sophisticated setting, to create an elevated dining experience. Located at The District in Tustin, overlooking the Marina in Newport Beach, and at Westfield UTC in La Jolla, The Winery culinary team is led by Executive Chef & Partner Yvon Goetz.”
Chef Yvon is our guest with Hatch Peppers in hand.
We’re previewing the show with Executive Producer & Co-Host Andy Harris.
Birkholm’s Bakery & Café in Solvang was founded by Carl “Cookie” Sr. and Charlotte Birkholm in 1951. 2021 celebrates the 70th Anniversary of this local institution. The Birkholms have been baking as a family and passed from generation to generation. In 1980, Carl Jr. and Elizabeth Birkholm stepped in to carry on the tradition of baking in Solvang. Carl continues to use the original Danish recipes that “Cookie” brought over from Denmark. In 2012, son Carl “Thomas” returned to Birkholm’s and the Santa Ynez Valley with the desire to learn and continue the business like his Grandfather “FarFar” and Father had done before him. Thomas is the 3rd generation of Birkholm bakers in Solvang and with the Family he is carrying forward the proud Family tradition. 3rd generation baker Thomas Birkholm joins us rolling pin in hand.
The well-traveled Hany Ali is the executive chef of Europa VillageWineries and Resort in the heart of the Temecula Valley wine country. His current primary area of responsibility (as the Resort expands with Italian and French winery estates in development) is overseeing the cuisine at Bolero Restaurante & Cantina at Bolero at Europa Village as well as all the on-site catering and special events. Bolero Restaurante serves Breakfast, Lunch and Dinner daily as well as Sunday Brunch. “Bolero Restaurante takes the guest on a culinary journey throughout the country of Spain—from the humble farm-to-table cuisines of Asturia, to the majesty of modern interpretations coming from San Sebastian or Barcelona. The menus celebrate the centuries-old tradition of dining and drinking together in Tapas style. Whether it is seafood, steak, roasted vegetables, olives, or the finest cheeses and charcuteries in Europe, the meal is shared by all.” We’ll meet Chef Hany Ali.
“As a celebration of the short Hatch Chile season, The Winery Restaurant & Wine Bar is hosting an afternoon of ‘Roasting & Toasting’ on Saturday, August 14 from 2 p.m. to 5 p.m. at its original Tustin location. Executive Chef Yvon Goetz and Chef de Cuisine James Chavez will be live roasting Melissa’s Hatch Chile Peppers and serving them up in a variety of unique dishes. Event attendees will be able to enjoy the hatch chile-focused dishes, along with beer, tequila and live music on The Winery’s recently expanded patio, situated in the heart of The District in Tustin.” Chef Yvon is our guest with Hatch Peppers in hand.
Robert Schueller of Melissa’s (our resident prince of Produce) presented two talks on the Culinary Stage in the OC Pavilion on Opening Day at the 2021 OC Fair. On the menu were California Specialty Fruit Crops and California Specialty Vegetable Crops. When Robert was with us last month we ran out of time before he could highlight California Vegetable Specialty Crops. We’ll pick up the conversation with that. Think heirloom tomatoes, purple Brussels sprouts, and variety cucumbers. Also it’s now the short, but always anticipated, fresh Hatch Chile Pepper season. Robert will talk about convenient area chile roastings and the publication of Melissa’s all-new Hatch Pepper Cookbook with over 100 inspiring (and home-kitchen tested) recipes.
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 continually updating us on the real impact of the Covid-19 crisis in the hospitality field and what we, as diners, can do to support the continued survival of restaurants during the initial, highly fluid stages of the hoped-for recovery. Genuine concerns remain… “Regenerative agriculture” is very much in the news these days. The practice can actually help reduced the carbon footprint and replenish depleted soil as a growing medium which is a big positive. What’s it all about? We’ll “Ask the Chef.”
All of this and heaping helpings of extra deliciousness on this week’s not-to-miss show!
Birkholm’s Bakery & Café in Solvang was founded by Carl “Cookie” Sr. and Charlotte Birkholm in 1951. 2021 celebrates the 70th Anniversary of this local institution. The Birkholms have been baking as a family and passed from generation to generation. In 1980, Carl Jr. and Elizabeth Birkholm stepped in to carry on the tradition of baking in Solvang. Carl continues to use the original Danish recipes that “Cookie” brought over from Denmark.
In 2012, son Carl “Thomas” returned to Birkholm’s and the Santa Ynez Valley with the desire to learn and continue the business like his Grandfather “FarFar” and Father had done before him. Thomas is the 3rd generation of Birkholm bakers in Solvang and with the Family he is carrying forward the proud baking tradition.
All of Birkholm’s baked goods are made from-scratch using the original recipes. They are known for their Danish Butter Cookie Tubs containing nine varieties of cookies. On average they sell some 600 tubs per week.
Birkholm’s Bakery & Cafe on Alisal Road remains family-owned and operated in picturesque Solvang promising to provide the personal touch “old-school.” “Committed to helping our customers achieve their sweet dreams with only the best to eat.”
3rd generation baker Thomas Birkholm joins us rolling pin in hand.
The well-traveled Hany Ali is the executive chef of Europa VillageWineries and Resort in the heart of the Temecula Valley wine country. His current primary area of responsibility is overseeing the cuisine at Bolero Restaurante & Cantina at Bolero at Europa Village as well as all the on-site catering and special events. Bolero Restaurante serves Breakfast, Lunch and Dinner daily as well as Sunday Brunch.
“Bolero Restaurante takes the guest on a culinary journey throughout the country of Spain—from the humble farm-to-table cuisines of Asturia, to the majesty of modern interpretations coming from San Sebastian or Barcelona. The menus celebrate the centuries-old tradition of dining and drinking together in Tapas style. Whether it is seafood, steak, roasted vegetables, olives, or the finest cheeses and charcuteries in Europe, the meal is shared by all.”
“Born and raised in Egypt, Chef Hany Ali had a passion for the culinary arts at an early age. While Chef Hany was born in Cairo, Egypt, he was raised in a coastal resort city named Hurghada. Hurghada, is best known for its beautiful white sand beaches, fresh seafood, and one of the most popular vacation spots with Europeans. It was an inspiration to a young Hany.”
“After graduation from the International Culinary Institute in Egypt, Chef Hany decided to travel through Europe and Asia exposing his palate to as many different types of cuisines as possible. This allowed him to broaden his talents as a chef and gave him the experience and knowledge needed to begin his career.”
“After over 13 years in the most highly regarded hotels and restaurants in the U.S. Hany found a home in the Temecula Valley Wine Country as the Executive Chef leading the culinary team at Ponte Winery. With a love for the valley, a deep appreciation for each ingredient, and a thirst for unique and thoughtful wine, he hoped his passion was palpable in every plate, sip and bite.”
“With all his many accomplishments, experiences, and rave reviews, Europa Village Wineries and Resort are pleased to have Chef Hany Ali as their Executive Chef and being part of a “food culture that respects local produce, farmers and ranchers.” He showcases that back-to-the-land reverence with farm-fresh valley produce — with some vegetables and herbs harvested just moments beforehand in the kitchen garden out back. But while the sourcing may be local, Chef Hany’s influences are global, resulting in flavorful, inventive border-crossing cuisine. He provides guests with the exceptional service, dedication, and immense love and passion for food that they have come to expect from Europa Village.”
We entice Chef Hany away from his busy kitchens for a chat.
“As a celebration of Hatch Chile season, The Winery Restaurant & Wine Bar is hosting an afternoon of ‘Roasting & Toasting’ on Saturday, August 14 from 2 p.m. to 5 p.m. at its original Tustin location. Executive Chef Yvon Goetz and Chef de Cuisine James Chavez will be live roasting Melissa’s Hatch Chile Peppers and serving them up in a variety of unique dishes. Event attendees will be able to enjoy the hatch chile-focused dishes, along with beer, tequila and live music on The Winery’s recently expanded patio, situated in the heart of The District in Tustin.”
“I always look forward to hatch peppers being in season – they deliver a great balance of flavor and heat, and get my creative juices flowing,” commented Goetz, who revealed that each event guest will go home with fresh Hatch Peppers from Melissa’s, as well as their all-new Hatch Pepper Cookbook to help guide them in creating dishes at home. “One of the highlights of this event is live roasting the hatch peppers – this method adds a smoky flavor to the chile as the sugars in the pepper caramelize. Delicious.”
“Space for this event is limited and tickets are $55+ per guest. Ticket price includes Hatch Chile featured dishes, select beer and tequila, a copy of Melissa’s Hatch Pepper Cookbook, and a Melissa’s tote filled with fresh hatch peppers. All tickets must be purchased in advance by calling The Winery Restaurant in Tustin at 714-258-7600.”
“The Winery Restaurant & Wine Bar pairs contemporary California regional cuisine, with a hip, vibrant, sophisticated setting, to create an elevated dining experience. Located at The District in Tustin, overlooking the Marina in Newport Beach, and at Westfield UTC in La Jolla, The Winery culinary team is led by Executive Chef & Partner Yvon Goetz.”
Chef Yvon is our guest with Hatch Peppers in hand.
Robert Schueller of Melissa’s (our resident prince of Produce) presented two informative talks on the Culinary Stage in the OC Pavilion on Opening Day at the 2021 OC Fair. On the menu were California Specialty Fruit Crops and California Specialty Vegetable Crops. When Robert was with us last month we ran out of time before he could highlight California Vegetable Specialty Crops. We’ll pick up the conversation with that. Think heirloom tomatoes, purple Brussels sprouts, and variety cucumbers.
Also it’s now the short Hatch Chile season. Robert will talk about area chile roastings and Melissa’s all-new Hatch Pepper Cookbook with over 100 inspiring (and home-kitchen tested) recipes.
Melissa’s Produce is featured in many cooking demonstrations on the Main Stage in the OC Pavilion, the site of the major culinary happenings. For the run of The Fair (through August 15th) they will be showcased in the Rare Fruit Growers exhibit located in the Centennial Farms area.
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 continually updating us on the real impact of the Covid-19 crisis in the hospitality field and what we, as diners, can do to support the continued survival of restaurants during the initial, highly fluid stages of the hoped-for recovery. Genuine concerns remain…
“Regenerative agriculture” is very much in the news these days. The practice can actually help reduced the carbon footprint and replenish depleted soil which is a big positive. What’s it all about? We’ll “Ask the Chef.”
We’re previewing the show with Executive Producer & Co-Host Andy Harris.
“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.” The Winery Restaurant’s Newport Beach location is also participating in Newport Beach Restaurant Week (ends May 2nd) with a 3-course, prix fixe Dinner menu. We entice Chef Yvon out of his busy kitchen for a chat.
““Top Chef” Season 11 – New Orleans Alum Brian Huskey brings his talents to Big Corona Beach in Corona del Mar serving up the freshest seafood grub beachside at Tackle Box. Established in 2016 he likes to refer to it as a “Local Grub Shack.” Beachgoers and diners can enjoy a variety of classic seafood dishes at this casual oceanfront eatery. Only open Thursday to Sunday. For Newport Beach Restaurant Week (concluding May 2nd) Chef Brian is offering a $15 prix fixe Lunch menu available from 11:00 a.m. to 3:00 p.m. It includes a choice of fully dressed sandwich with house potato chips, a side and a Tackle Box cookie for dessert plus beverage. Chef Brian Huskey joins us with tongs in hand.
“Three Weavers Brewing Company is an independent craft brewery based in Inglewood with a mission to build a positive sense of community through the collective passion for craft beer. Founded by Lynne Weaver in 2013, Three Weavers is one of the largest independent craft breweries in Los Angeles County and currently expanding production and distribution on the West Coast.” “Led by award-winning Founding Brewmaster, Alexandra Nowell, Three Weavers Brewing Company’s craft beers have received critical International acclaim, winning a World Beer Cup Gold Medal in 2016, a GABF Silver Medal in 2017, a European Beer Star Bronze in 2017, and the Australian International Beer Awards Best IPA and Champion International Beer in 2018. Three Weavers is proudly brewed in Inglewood, California.” Alexandra shares the distinction of being the first female brewmaster in Los Angeles County. Brewmaster Alexandra taps the keg on Three Weavers Brewing Company for us.
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 continually updating us on the real impact of the Covid-19 crisis in the hospitality field and what we, as diners, can do to support the very survival of restaurants during the initial, highly fluid stages of the hoped-for recovery which remains a genuine concern. Restaurants in Southern California are finally again allowed to operate for outside/patio dining and inside dining at reduced capacities with all the requisite COVID 19 safety precautions. Shifting the conversation back to food we’ll also ask Chef Andrew about the preparing and cooking the perfect fish and chips. What fish is best to use? We’ll also ask Chef Andrew about the increasing practice of full-service restaurants adding a partial or full gratuity to the guest’s check in advance of the payment.
All of this and heaping helpings of extra deliciousness (with proper Social Distancing) on this week’s not-to-miss show!
“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 YvonGoetz, 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.
We’re previewing the show with Executive Producer & Co-Host Andy Harris.
“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 YvonGoetz, 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.” The Winery Restaurant’s Newport Beach location is also participating in Newport BeachRestaurant Week (ends May 2nd) with a 3-course, prix fixe Dinner menu. We entice Chef Yvon out of his busy kitchen for a chat.
“Top Chef” Season 11 – New Orleans Alum Brian Huskey brings his talents to Big Corona Beach in Corona del Mar serving up the freshest seafood grub beachside at Tackle Box. Established in 2016 he likes to refer to it as a “Local Grub Shack.” Beachgoers and diners can enjoy a variety of classic seafood dishes at this casual oceanfront eatery. Only open Thursday to Sunday. For Newport Beach Restaurant Week (concluding May 2nd) Chef Brian is offering a $15 prix fixe Lunch menu available from 11:00 a.m. to 3:00 p.m. It includes a choice of sandwich with house potato chips, a side and a Tackle Box cookie for dessert plus beverage. Chef Brian Huskey joins us with tongs in hand.
Celebrity Chef, Author and Food TV Personality,Jet Tila, needs no introduction to the listeners of the “SoCal Restaurant Show.” With his wife, Ali, he has written the best-selling 101 Asia Dishes You Need To Cook Before You Die and,most recently, 101 Epic Dishes. On Food Network Chef Jet was one of the 3 regular judges for the entire run of “Cutthroat Kitchen with Alton Brown” and the knowledgeable Floor Reporter on the most recent season of the refreshed “Iron Chef America.” Earlier in his career he crossed knives with Iron Chef Masaharu Moromoto (an original Iron Chef from the predecessor Japanese version) on “Iron Chef America” in “Battle Seaweed.” In addition to other worthy accomplishments Chef Jet holds the most Guinness World Records for creating large format food. We’ll catch up with Chef Jet and get updated on his progress in Food Network’s just-concluded “Tournament of Champions, his new menu items for Pei Wei, and the launch of the fast casual, Dragon Tiger Noodle Companyin Las Vegas.
“Three Weavers Brewing Company is an independent craft brewery based in Inglewood with a mission to build a positive sense of community through the collective passion for craft beer. Founded by Lynne Weaver in 2013, Three Weavers is one of the largest independent craft breweries in Los Angeles County and currently expanding production and distribution on the West Coast.” “Led by award-winning Founding Brewmaster, Alexandra Nowell,Three Weavers Brewing Company’s craft beers have received critical International acclaim, winning a World Beer Cup Gold Medal in 2016, a GABF Silver Medal in 2017, a European Beer Star Bronze in 2017, and the Australian International Beer Awards Best IPA and Champion International Beer in 2018. Three Weavers is proudly brewed in Inglewood, California.” Alexandra shares the distinction of being the first female brewmaster in Los Angeles County. Brewmaster Alexandra taps the keg on Three Weavers Brewing Company for us.
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 continually updating us on the real impact of the Covid-19 crisis in the hospitality field and what we, as diners, can do to support the very survival of restaurants during the initial, highly fluid stages of the hoped-for recovery which remains a genuine concern. Restaurants in Southern California are finally again allowed to operate for outside/patio dining and inside dining at reduced capacities with all the requisite COVID 19 safety precautions. Shifting the conversation back to food we’ll also ask Chef Andrew about the preparing and cooking the perfect fish and chips. What fish is best to use? We’ll also ask Chef Andrew about the increasing practice of full-service restaurants adding a partial or full gratuity to the guest’s check in advance of the payment.
All of this and heaping helpings of extra deliciousness (with proper Social Distancing) on this week’s not-to-miss show!
“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 YvonGoetz, 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.
“Top Chef” Season 11 – New Orleans Alum Brian Huskey brings his talents to Big Corona Beach in Corona del Mar serving up the freshest seafood grub beachside at Tackle Box. Established in 2016 he likes to refer to it as a “Local Grub Shack.” Beachgoers and diners can enjoy a variety of classic seafood dishes at this casual oceanfront eatery. Only open Thursday to Sunday.
For Newport Beach Restaurant Week (concluding May 2nd) Chef Brian is offering a $15 prix fixe Lunch menu available from 11:00 a.m. to 3:00 p.m. It includes a choice of sandwich with house potato chips, a side and a Tackle Box cookie for dessert plus beverage. Sandwich options include BBQ Pork Sandwich, Grilled Chicken Club, Albacore Tuna Melt, Truffle Burger and an Avocado Burger.
Chef Brian joins us with tongs in hand.
Celebrity Chef, Author and Food TV Personality, Jet Tila, needs no introduction to the listeners of the “SoCal Restaurant Show.” With his wife, Ali, he has written the best-selling 101 Asian Dishes You Need To Cook Before You Die and,most recently, 101 Epic Dishes. On Food Network Chef Jet was one of the 3 regular judges for the entire run of “Cutthroat Kitchen with Alton Brown” and the knowledgeable Floor Reporter on the most recent season of the refreshed “Iron Chef America.” Earlier in his career he crossed knives with Iron Chef Masaharu Moromoto (an original Iron Chef from the predecessor Japanese version) on “Iron Chef America” in “Battle Seaweed.” In addition to other worthy accomplishments Chef Jet holds the most Guinness World Records for creating large format food.
Just concluded on Sunday nights was Chef Jet competing on Food Network’s “Tournament of Champions” bracket competition series hosted by Guy Fieri. After winning his first round (Number 3 seed) Chef Jet was matched against the highly competitive Antonio Lofaso (Number 2 seed.) For the first time in Tournament history the judges ranked them a tie with the same scores in all three categories. They then competed head-to-head again to determine which cheftestant earned the final spot in the West Coast bracket to go up against (Number 1 seed) Brooke Williamson. How did Chef Jet do ? We’ll find out…
Chef Jet has an exclusive partnership with Pei Wei to bring his creative dishes to you exclusively at your local Pei Wei fast casual restaurant. For Spring 2021 Chef Jet’s new seasonal creations are House Special Chicken and Mongolian Green Beans.
“House Special Chicken features lightly battered chicken with pineapple, ginger, garlic and mint, tossed in a tangy caramel sauce and served over a bed of rice sticks and topped with an Asian slaw of cucumbers, red bell peppers, carrots, cilantro, and onions in a Vietnamese vinaigrette.”
Chef Jet was in Las Vegas last weekend to launch the first two locations of his new fast casual concept, Dragon Tiger Noodle Co. The current operating locations are Southern Highlands and Henderson. A future location will launch in the Rainbow Commons retail center in Spring Valley (Summerlin.)
“At the Dragon Tiger Noodle Co., the choice is yours! You choose the noodle; ramen to low carb, You choose the broth; Tonkotsu to Chinese Chicken Soup, You choose the protein and vegetables; thinly sliced beef to corn. Served fast with only the freshest ingredients.”
Chef Jet Tila is our guest chopsticks at the ready.
“Three Weavers Brewing Company is an independent craft brewery based in Inglewood with a mission to build a positive sense of community through the collective passion for craft beer. Founded by Lynne Weaver in 2013, Three Weavers is one of the largest independent craft breweries in Los Angeles County and currently expanding production and distribution on the West Coast.”
“Led by award-winning Founding Brewmaster, Alexandra Nowell,Three Weavers Brewing Company’s craft beers have received critical International acclaim, winning a World Beer Cup Gold Medal in 2016, a GABF Silver Medal in 2017, a European Beer Star Bronze in 2017, and the Australian International Beer Awards Best IPA and Champion International Beer in 2018. Three Weavers is proudly brewed in Inglewood, California.” Alexandra shares the distinction of being the first female brewmaster in Los Angeles County.
Three Weavers Brewing Co. will be represented in Inglewood’s SoFi Stadium just as soon as fans are allowed in the seats.
“Three Weavers has debuted the seasonal release of It’s Blursday, a 5.5% ABV Rosé Sour designed for whatever day this is. It’s Blursday is now available at Three Weavers’ Inglewood taproom and at select California beer sellers in 4-packs of 16 oz. cans.”
“In a world where blursday is the norm, Three Weavers could think of nothing better than this tart, fizzy, rosé-inspired beer to enjoy all blursday long. The Three Weavers brewing team combined a lacto souring technique with additions of cranberry, tart cherry, raspberry and passion fruit for their color and tart flavor properties.”
Brewmaster Alexandra Nowell explained, “The healthy additions of fruit purees during fermentation give the beer its deep pink color. Raspberry is a common flavor descriptor of rosé wines, and it builds upon the ester content of the beer. Then we dose in passion fruit because in small amounts, it provides thiol compounds that translate into tropical characters found in wines – and in our beer.”
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 continually updating us on the real impact of the Covid-19 crisis in the hospitality field and what we, as diners, can do to support the very survival of restaurants during the initial, highly fluid stages of the hoped-for recovery which remains a genuine concern. Restaurants in Southern California are finally again allowed to operate for outside/patio dining and inside dining at reduced capacities with all the requisite COVID 19 safety precautions.
Shifting the conversation back to food we’ll also ask Chef Andrew about the preparing and cooking the perfect fish and chips. What fish is best to use? How does malt vinegar fit it? We’ll also ask Chef Andrew about the increasing practice of full-service restaurants adding a partial or full gratuity to the guest’s check in advance of the payment.
Remember the juicy and delicious Community Burger (more than a mouthful) is available at all Southern California locations of Slapfish. The worthy burger is free with any donation to “86 Restaurant Struggle.” 100 per cent of that money goes to benefit struggling restaurant workers.
All of The Winery Restaurant & Wine Bar restaurants have reopened for dine-in. The Winery Restaurant & Wine Bar locations offer a warm and passionate menu complemented by the perfect wines – almost endless possibilities and something to suit every palate.
Wine Director & Founding Partner William Lewis will update us on what is available currently and what they were able to offer their guests during the ban on dine-in.
It’s a disconcerting and confusing time for all of us and our “SoCal Restaurant Show” mission, until the Covid-19 crisis is abated, is to provide reliable and genuinely useful information on how the restaurant business is coping with the 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 provide to their guests. Creativity is at the forefront. We’re keeping it focused and upbeat…
Chefs and restaurateurs are the most generous people I know. In times of need they are always first in generously and unselfishly giving back and meaningfully supporting their communities. Truly remarkable…Right now restaurants urgently need our support to stay afloat. Please keep this in mind as you make meal decisions….
As always, we greatly appreciate you being a part of our loyal listening audience. With everyone’s support we’ll get through this. Truly couldn’t do it without you.
Chef / Proprietress Vanda Asapahu of Ayara Thai in Westchester is the Host Chef for the 5th Anniversary Masters of Taste benefit at the Rose Bowl. Originally scheduled for Sunday, April 5th it has been necessarily postponed. When that new date is established Chef Vanda will be back with us with all the delectable details. In the meantime Ayara Thai is open for Take-Out and Delivery and would love to serve you. Chef Vanda is our guest with all the tempting menu details.
“At the original location ofThe Winery Restaurant & Wine Barin Tustin Executive Chef / Partner Yvon Goetz is offering a menu of his California contemporary regional cuisine for curbside pick-up (priced 15% off regular pricing) at his flagship Tustin location. Chef Yvon Goetz is also offering guests select cuts of meats to grill at home, based on availability.” Chef Yvon joins us.
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. Of course, the safety of restaurant employees and guests comes first. We’ll “Ask the Chef.”
In September of 1986, Harold Legaux Sr. along with his wife Mary Belle opened Harold and Belle’s in the Jefferson Park area of Los Angeles. It had been a dream of Harold’s to have a place where friends and family from back home (New Orleans) would gather, talk about old times, shoot pool and just socialize. The short menu consisted of Po-Boy Sandwiches, Red Beans & Rice and File-Gumbo (served only on Fridays.) The restaurant has come a long way in 50 years and is now owned and operated by 3rd generation Legaux’s, the husband and wife team Ryan & Jessica Legaux. Together Ryan and Jessica have enhanced and expanded the brand of Harold & Belle’s through various avenues including refurbishing the restaurant. They also have added a new, state of the art private banquet room. We’re stirring the roux with Chef Ryan Legaux.
Back in January we introduced you to Executive Chef Vincent Terusa of Selanne Steak Tavernin Laguna Beach. During the unfortunate embargo on dining-in Selanne is providing discounted curbside take-out. They also are offering the menu from their fast casual spot, the Penalty Box. Chef Terusa joins us with all the details.
It’s an especially difficult time to navigate the supermarkets right now (particularly with “Social Distancing”) and you want fresh proteins of the highest quality to cook at home in addition to restaurant delivery/takeout. West Coast Prime Meats supplies the top restaurants and hotels in Southern California. Responding to the crisis they are now selling to the public for the very first time with next day pickup in Brea between 10:00 a.m. and 3:00 p.m. You can conveniently obtain a wide range of proteins at fair prices with their usual wonderful customer service. Available are Beef, Grinds & Patties, Poultry, Pork and even Seafood. Their exemplary sanitary practices are above Industry requirements. Call them to get an Inventory List emailed to you. 714.255.8560.
All of this and heaping helpings of extra deliciousness on this week’s not-to-miss show!
