SoCal Restaurant Show

“Three Sticks Wines is a boutique, family-owned winery recognized for its unique super premium collection of Sonoma vineyards, award-winning pinot noir, and chardonnay. Proprietor William “Bill” S. Price III (nicknamed Billy Three Sticks) set about building a collection of six Grand Cru level Estate vineyards in Sonoma County starting with Durell in 1997. By way of acquiring or newly planting, he has built a reputation for owning and farming some of the finest pinot and chardonnay acreages in California.” “Since 2002 Three Sticks Co-founder and General Manager Prema Kerollis set about designing and building the experiences, culture, and voice of Three Sticks while Bill focused on the vineyards with Rob Harris, head of all vineyard activities and winegrowing for the Price Family Vineyards and Estates portfolio. After years spent focusing on vineyards and hospitality, Three Sticks was ripe for some serious winemaking talent. Director of Winemaking Ryan Prichard joined Three Sticks in 2015 to craft wines from Bill’s sought-after Heritage vineyards, notably Durell, Gap’s Crown, and Walala, only to discover the majesty of his small, organically farmed, hand-planted properties, known internally as Monopoles: One Sky, Alana, and William James.” “The intimate relationship between the winemaker, grower, and each of the six unique properties shines through in each of the wines. Ryan understands how working with great vineyards and a meticulous winemaking style can produce inspiring results. He originally joined Three Sticks with famed pinot noir winemaker Bob Cabral in 2015 and took over winemaking entirely from Cabral in 2021. Three Sticks has a down-to-earth, highly focused, quality-obsessed approach to growing and winemaking.” The Sonoma home for hospitality at Three Sticks is the historic restored 1842 Vallejo-Castenada Adobe. It’s situated just steps off Sonoma’s town square. The Tasting Room is by appointment only. Winemaker Ryan Prichard is our guest to pull the cork on all that is Three Sticks Wine. The post Show 571, March 30, 2024: Three Sticks Wines, Sonoma County, with Director of Winemaking Ryan Prichard Part One appeared first on SoCal Restaurant Show.

“Three Sticks Wines is a boutique, family-owned winery recognized for its unique super premium collection of Sonoma vineyards, award-winning pinot noir, and chardonnay. Proprietor William “Bill” S. Price III (nicknamed Billy Three Sticks) set about building a collection of six Grand Cru level Estate vineyards in Sonoma County starting with Durell in 1997. By way of acquiring or newly planting, he has built a reputation for owning and farming some of the finest pinot and chardonnay acreages in California.” “Since 2002 Three Sticks Co-founder and General Manager Prema Kerollis set about designing and building the experiences, culture, and voice of Three Sticks while Bill focused on the vineyards with Rob Harris, head of all vineyard activities and winegrowing for the Price Family Vineyards and Estates portfolio. After years spent focusing on vineyards and hospitality, Three Sticks was ripe for some serious winemaking talent. Director of Winemaking Ryan Prichard joined Three Sticks in 2015 to craft wines from Bill’s sought-after Heritage vineyards, notably Durell, Gap’s Crown, and Walala, only to discover the majesty of his small, organically farmed, hand-planted properties, known internally as Monopoles: One Sky, Alana, and William James.” “The intimate relationship between the winemaker, grower, and each of the six unique properties shines through in each of the wines. Ryan understands how working with great vineyards and a meticulous winemaking style can produce inspiring results. He originally joined Three Sticks with famed pinot noir winemaker Bob Cabral in 2015 and took over winemaking entirely from Cabral in 2021. Three Sticks has a down-to-earth, highly focused, quality-obsessed approach to growing and winemaking.” The Sonoma home for hospitality at Three Sticks is the historic restored 1842 Vallejo-Castenada Adobe. It’s situated just steps off Sonoma’s town square. The Tasting Room is by appointment only. Winemaker Ryan Prichard continues as our guest gently pulling the cork on all that is Three Sticks Wine. The post Show 571, March 30, 2024: Three Sticks Wines, Sonoma County, with Director of Winemaking Ryan Prichard Part Two appeared first on SoCal Restaurant Show.

Three generations of the Gonzalez Family have been in the grocery business in Southern California with the very popular Northgate Gonzalez Markets. Now they are pioneering a new, first of its kind in the United States shopping experience with the arrival of the long-in-the-works Mercado Gonzalez in Costa Mesa. It’s a 70,000 square foot culinary wonder of truly mouth-watering authentic foods representing many regions of Mexico with some 20 Puestos (Food Stands) “teeming with vibrant colors, enticing aromas, and an array of flavorful delights. Explore a variety of flavors at Mercado González’s Puestos / Food Stands, where each stand offers a unique culinary adventure. Customers are able to savor sweet churros and sip seven types of hot chocolate from the famous Mexico City Churreria El Moro (a Mexico City landmark since 1935), indulge in crispy and succulent carnitas at Carnitas Don Miguel, relish a Chiva Torta by Familia Albarran, and enjoy Tacos Los Guichos from Familia Zenteno. Mercado has something to please every palate for breakfast, lunch, and dinner.” All of the corn tortillas are made fresh throughout the day in the exhibition Tortilleria La Gonzalez located just as you enter the Mercado. The Mercado even offers destination fine dining with Maizano. “Jorge Salim and Javier Hernandez Pons, the dynamic duo from the team behind beloved Los Angeles restaurants LA Cha Cha Chá in Arts District and Loreto in Elysian Valley, operate a new restaurant in Mercado called Maizano, a concept that is a homage to revered Mexican culinary and social traditions, and, as the name suggests, Mexican heirloom corn. Specifically, dishes such as mole, sopa de Lima, and a variety of memelas and tetelas are standouts.” “One of the most exciting features of Mercado González is the showcase of breathtaking murals created by renowned Mexican artists from Guadalajara including Claudio Limón. His artistry captures the essence of Mexican culture, infusing each mural with the vivid colors and infectious joy that are hallmarks of Mexico. As customers explore the store, they will experience all the hand-painted signage on the Puestos and about eight murals.” The attention to details is impressive. The carefully curated music in the seven zones of the Mercado changes throughout the day including in the (soon to be expanded) Dining Patio. Representing the 3rd generation of proud Gonzalez Family ownership is Joshua Gonzalez who is also the project Manager for Mercado Gonzalez. Joshua is our guide to all the enticing wonders of Mercado Gonzalez. The post Show 571, March 30, 2024: Mercado Gonzalez, Costa Mesa, with Project Manager Joshua Gonzalez Part One appeared first on SoCal Restaurant Show.

Three generations of the Gonzalez Family have been in the grocery business in Southern California with the very popular Northgate Gonzalez Markets. Now they are pioneering a new, first of its kind in the United States shopping experience with the arrival of the long-in-the-works Mercado Gonzalez in Costa Mesa. It’s a 70,000 square foot culinary wonder of truly mouth-watering authentic foods representing many regions of Mexico with some 20 Puestos (Food Stands) “teeming with vibrant colors, enticing aromas, and an array of flavorful delights. Explore a variety of flavors at Mercado González’s Puestos / Food Stands, where each stand offers a unique culinary adventure. Customers are able to savor sweet churros and sip seven types of hot chocolate from the famous Mexico City Churreria El Moro (a Mexico City landmark since 1935), indulge in crispy and succulent carnitas at Carnitas Don Miguel, relish a Chiva Torta by Familia Albarran, and enjoy Tacos Los Guichos from Familia Zenteno. Mercado has something to please every palate for breakfast, lunch, and dinner.” All of the corn tortillas are made fresh throughout the day in the exhibition Tortilleria La Gonzalez located just as you enter the Mercado. The Mercado even offers destination fine dining with Maizano. “Jorge Salim and Javier Hernandez Pons, the dynamic duo from the team behind beloved Los Angeles restaurants LA Cha Cha Chá in Arts District and Loreto in Elysian Valley, operate a new restaurant in Mercado called Maizano, a concept that is a homage to revered Mexican culinary and social traditions, and, as the name suggests, Mexican heirloom corn. Specifically, dishes such as mole, sopa de Lima, and a variety of memelas and tetelas are standouts.” “One of the most exciting features of Mercado González is the showcase of breathtaking murals created by renowned Mexican artists from Guadalajara including Claudio Limón. His artistry captures the essence of Mexican culture, infusing each mural with the vivid colors and infectious joy that are hallmarks of Mexico. As customers explore the store, they will experience all the hand-painted signage on the Puestos and about eight murals.” The attention to details is impressive. The carefully curated music in the seven zones of the Mercado changes throughout the day including in the (soon to be expanded) Dining Patio. Representing the 3rd generation of proud Gonzalez Family ownership is Joshua Gonzalez who is also the project Manager for Mercado Gonzalez. Joshua continues as our guide to all the enticing wonders of Mercado Gonzalez. The post Show 571, March 30, 2024: Mercado Gonzalez, Costa Mesa, with Project Manager Joshua Gonzalez Part Two appeared first on SoCal Restaurant Show.

Our own Chef Andrew Gruel, the menu-maker behind the full-service Calico Fish House (in the Sunset Beach area of Huntington Beach) and also the founder and pizzaiola of the fast-casual Big Parm (New Jersey-style pizza) located in the Mess Hall in Tustin provides another timely and informative “Ask the Chef” segment where he responds to listeners’ thoughtful inquiries. French Fries…! There is nothing better than fresh-cut, perfectly crisp fries. Something that seems so simple, however, is rarely done right. Chef Andrew shares his perfected technique. (Rescheduled from last week.) Look for Chef Andrew’s new cooking video with Cathy Thomas on Orange Coast Magazine. He prepares One-Pan Seared Salmon with Sweet Potatoes (from Melissa’s), mushrooms, and garbanzo beans. Check out Chef Andrew’s handy and practical cooking tips on Substack at “American Gravy.” There is an accessible free level as well as a premium option with a modest cost. The post Show 571, March 30, 2024: Chef Andrew Gruel, Co-Host and Proprietor of Calico Fish House, with “Ask the Chef” appeared first on SoCal Restaurant Show.

“The story of Copia Vineyards begins with the passion of Anita and Varinder Sahi, their shared love of wine and the beauty of its source. The Sahis each had different paths to this world. He has an engineering and business background, and she is a restaurant and marketing veteran. He globetrotted for work and his love for wine grew. She worked side-by-side with some of the finest restaurateurs and Michelin-starred chefs, cultivating her zeal for fine food and wine. Their shared interests, entrepreneurship and life’s ever-winding path sparked a trip to Paso Robles Wine Country in 2015. Essentially, they never left. In 2017, the Sahis’ search to find a special site to produce world-class Rhône and Bordeaux varietals was successful. They became the proud stewards of 50 acres of paradise-on-earth in the Willow Creek District of Paso Robles. It is now a veritable winemaker’s dream with nearly 40,000 vines planted in 24 distinct blocks. In 2022, their estate grew to include 26 acres of dramatic landscape in the Adelaida District. The vines on the Copia Estate are now producing some of the most opulent, concentrated fruit with densely rich varietal characteristics.” Anita and Varinder Sahi join us to gently pull the cork on all that is Copia Vineyards and Winery. “In 2017, VOX Kitchen opened in the heart of Little Saigon, bringing the ‘Chifa’ culinary movement —a fusion of Chinese and Peruvian cuisines—to Orange County. The award-winning restaurant entered into 2024 with an expanded kitchen and dining room, new menu offerings, and a second location set to open in late 2024 at South Coast Plaza. The expansion allows Founder and Executive Chef Viet Ngyuen to dig deeper into the culinary ethos of VOX Kitchen and explore Chifa cuisine through the lens of seafood, a staple in Peru. VOX Kitchen is one of nearly a dozen pan-Asian fusion restaurants under the KEI Concepts umbrella, a trailblazing culinary group helmed by Nguyen. As the group’s founder, CEO, and executive chef, Nguyen is passionate about connecting diverse communities through the universal language of food – an ethos evident across all his concepts. Nguyen sees each restaurant as a canvas for this mission, where the culinary creations are not just dishes but cultural ambassadors.” Founder and Executive Chef Viet Nguyen is our guest. “Indulge in a decadent world of sweetness at the 11th Annual Big Island Chocolate Festival (BICF) in Hawaii presented by the Kona Cacao Association, taking place on April 26-27, 2024, at the beautiful beach-front Waikoloa Beach Marriott Resort & Spa on the Big Island of Hawaii. The BICF promises an unforgettable experience filled with chocolate cooking demonstrations, cacao growing presentations, and the most festive walk-around gala of all galas! This year the theme as ‘Mystical Chocolate Masquerade’ and guests are encouraged to dress up, wear masks and get creative to win tickets to the 2025 event. Picture a venue adorned with rich colors, luxurious velvet, and opulent gold accents, creating the perfect backdrop for an evening of sweet enchantment.” Farsheed Bonakdar, President of the organizing Kona Cacao Association joins us with a ripe cacao pod in hand along with a bar of pure Hawaiian chocolate. Our own Chef Andrew Gruel, the menu-maker behind the full-service Calico Fish House (in the Sunset Beach area of Huntington Beach) and also the founder and pizzaiola of the fast-casual Big Parm (New Jersey-style pizza) located in the Mess Hall in Tustin provides another timely and informative “Ask the Chef” segment where he responds to listeners’ thoughtful inquiries. Restaurants in California are still struggling to fully recover from the pandemic and now there are more storm clouds on the horizon. Insurance underwriters in California are frequently now not renewing restaurants’ policies. Chef Andrew provides the concerning overview. All of this and heaping helpings of extra deliciousness on this week’s not-to-miss show! The post Show 570, March 23, 2024: Show Preview with Executive Producer & Co-Host Andy Harris appeared first on SoCal Restaurant Show.

“The abridged story of Copia Vineyards and Winery in Paso Robles: Passionate curiosity, tireless effort and a sense of gratitude.” “The word Copia is a Latin root word that means abundance or plenty. It’s an apt name for a winery that is created by two people who have always chased the glass half full.” “The story of Copia Vineyards begins with the passion of Anita and Varinder Sahi, their shared love of wine and the beauty of its source. The Sahis each had different paths to this world. He has an engineering and business background, and she is a restaurant and marketing veteran. He globetrotted for work and his love for wine grew. She worked side-by-side with some of the finest restaurateurs and Michelin-starred chefs, cultivating her zeal for fine food and wine. Their shared interests, entrepreneurship and life’s ever-winding path sparked a trip to Paso Robles Wine Country in 2015. Essentially, they never left.” “In 2017, the Sahis’ search to find a special site to produce world-class Rhône and Bordeaux varietals was successful. They became the proud stewards of 50 acres of paradise-on-earth in the Willow Creek District of Paso Robles. It is now a veritable winemaker’s dream with nearly 40,000 vines planted in 24 distinct blocks. In 2022, their estate grew to include 26 acres of dramatic landscape in the Adelaida District where the Tasting Room is now located. Both vineyard sites have breathtakingly beautiful slopes, calcareous soils and strong marine influence. Simply put, the Sahis believe that these vineyards are legendary. The vines on the Copia Estate are now producing some of the most opulent, concentrated fruit with densely rich varietal characteristics.” “Guests are invited to experience Anita and Varinder Sahi’s tireless passion for premium winemaking, cutting edge viticulture and warm hospitality in equal measure. Copia’s Adelaida Vineyard Estate offers a lux oasis for guests to enjoy a signature wine flight of premium wines with a curated culinary pairing. The 60 to 90 minute in-depth experience takes place in their modern Tasting Room and cozy outdoor patio areas (weather permitting).” Appointments are recommended. Anita and Varinder Sahi join us to gently pull the cork on all that is Copia Vineyards and Winery. The post Show 570, March 23, 2024: Copia Vineyards & Winery, Paso Robles, with Anita and Varinder Sahi Part One appeared first on SoCal Restaurant Show.

“The story of Copia Vineyards begins with the passion of Anita and Varinder Sahi, their shared love of wine and the beauty of its source. The Sahis each had different paths to this world. He has an engineering and business background, and she is a restaurant and marketing veteran. He globetrotted for work and his love for wine grew. She worked side-by-side with some of the finest restaurateurs and Michelin-starred chefs, cultivating her zeal for fine food and wine. Their shared interests, entrepreneurship and life’s ever-winding path sparked a trip to Paso Robles Wine Country in 2015. Essentially, they never left.” “In 2017, the Sahis’ search to find a special site to produce world-class Rhône and Bordeaux varietals was successful. They became the proud stewards of 50 acres of paradise-on-earth in the Willow Creek District of Paso Robles. It is now a veritable winemaker’s dream with nearly 40,000 vines planted in 24 distinct blocks. In 2022, their estate grew to include 26 acres of dramatic landscape in the Adelaida District where the Tasting Room is now located. Both vineyard sites have breathtakingly beautiful slopes, calcareous soils and strong marine influence. Simply put, the Sahis believe that these vineyards are legendary. The vines on the Copia Estate are now producing some of the most opulent, concentrated fruit with densely rich varietal characteristics.” “Guests are invited to experience Anita and Varinder Sahi’s tireless passion for premium winemaking, cutting edge viticulture and warm hospitality in equal measure. Copia’s Adelaida Vineyard Estate offers a lux oasis for guests to enjoy a signature wine flight of premium wines with a curated culinary pairing. The 60 to 90 minute in-depth experience takes place in their modern Tasting Room and cozy outdoor patio areas (weather permitting).” Appointments are recommended. Anita and Varinder Sahi continue with us artfully pulling the cork on all that is Copia Vineyards and Winery. The post Show 570, March 23, 2024: Copia Vineyards & Winery, Paso Robles, with Anita and Varinder Sahi Part Two appeared first on SoCal Restaurant Show.

“In 2017, VOX Kitchen opened in the heart of Little Saigon, bringing the ‘Chifa’ culinary movement —a fusion of Chinese and Peruvian cuisines—to Orange County. The award-winning restaurant entered into 2024 with an expanded kitchen and dining room, new menu offerings, and a second location set to open in late 2024 at South Coast Plaza. The expansion allows Founder and Executive Chef Viet Ngyuen to dig deeper into the culinary ethos of VOX Kitchen and explore Chifa cuisine through the lens of seafood, a staple in Peru.” “VOX Kitchen is one of nearly a dozen pan-Asian fusion restaurants under the KEI Concepts umbrella, a trailblazing culinary group helmed by Nguyen. As the group’s founder, CEO, and executive chef, Nguyen is passionate about connecting diverse communities through the universal language of food – an ethos evident across all his concepts. Nguyen sees each restaurant as a canvas for this mission, where the culinary creations are not just dishes but cultural ambassadors.” “In January Nguyen unveiled an enhanced VOX Kitchen—a testament to his unwavering commitment to the brand’s innovative ethos. The enlarged dining room, boasting an additional 60 seats, elevates the restaurant’s capacity to 120, creating a more immersive dining experience. This expanded space serves as a canvas for Nguyen to not only diversify his menu offerings but also to introduce an open-concept kitchen.” “Culinary creativity is a borderless concept,” comments Nguyen. “Culture and cuisine are powerful connectors, giving people a sense of pride and identity. With all our restaurants, our mission is to celebrate culture while bridging diverse communities through the universal language of food.” “Nguyen opened his first restaurant, Súp Noodle Bar, in 2014 and since has grown the KEI Concepts roster to include, VOX Kitchen, Gem Dining, Nep Café, ROL Hand Roll Bar, Kin Izakaya, and INI Ristorante, all of which offer distinct interpretations of pan-Asian dining experiences pulling global influence from Italian, French, and Japanese cuisines.” Founder and Executive Chef Viet Nguyen is our guest. The post Show 570, March 23, 2024: VOX Kitchen, Fountain Valley, with Founder & Executive Chef Viet Nguyen Part One appeared first on SoCal Restaurant Show.

“In 2017, VOX Kitchen opened in the heart of Little Saigon, bringing the ‘Chifa’ culinary movement —a fusion of Chinese and Peruvian cuisines—to Orange County. The award-winning restaurant entered into 2024 with an expanded kitchen and dining room, new menu offerings, and a second location set to open in late 2024 at South Coast Plaza. The expansion allows Founder and Executive Chef Viet Ngyuen to dig deeper into the culinary ethos of VOX Kitchen and explore Chifa cuisine through the lens of seafood, a staple in Peru.” “VOX Kitchen is one of nearly a dozen pan-Asian fusion restaurants under the KEI Concepts umbrella, a trailblazing culinary group helmed by Nguyen. As the group’s founder, CEO, and executive chef, Nguyen is passionate about connecting diverse communities through the universal language of food – an ethos evident across all his concepts. Nguyen sees each restaurant as a canvas for this mission, where the culinary creations are not just dishes but cultural ambassadors.” “In January Nguyen unveiled an enhanced VOX Kitchen—a testament to his unwavering commitment to the brand’s innovative ethos. The enlarged dining room, boasting an additional 60 seats, elevates the restaurant’s capacity to 120, creating a more immersive dining experience. This expanded space serves as a canvas for Nguyen to not only diversify his menu offerings but also to introduce an open-concept kitchen.” “Nguyen opened his first restaurant, Súp Noodle Bar, in 2014 and since has grown the KEI Concepts roster to include, VOX Kitchen, Gem Dining, Nep Café, ROL Hand Roll Bar, Kin Izakaya, and INI Ristorante, all of which offer distinct interpretations of pan-Asian dining experiences pulling global influence from Italian, French, and Japanese cuisines.” Founder and Executive Chef Viet Nguyen continues the conversation with us. The post Show 570, March 23, 2024: VOX Kitchen, Fountain Valley, with Founder & Executive Chef Viet Nguyen Part Two appeared first on SoCal Restaurant Show.

“Indulge in a world of tempting sweetness at the 11th Annual Big Island Chocolate Festival (BICF) in Hawaii presented by the Kona Cacao Association, taking place on April 26-27, 2024, at the beautiful beach-front Waikoloa Beach Marriott Resort & Spa on the Big Island of Hawaii.” “The BICF promises unforgettable experience filled with chocolate cooking demonstrations, cacao growing presentations, and the most festive gala of all galas! This year the theme is ‘Mystical Chocolate Masquerade’ and guests are encouraged to dress up, wear masks and get creative to win tickets to 2025 event. Picture a venue adorned with rich colors, luxurious velvet, and opulent gold accents, creating the perfect backdrop for an evening of sweet enchantment.” “The Festival encores their beloved gala setup with even more tantalizing food booths outside and inside this stunning venue. The 2024 Gala evening event, on Saturday, April 27, 2024, promises unlimited tastings at 15 to 18 chef created food stations featuring delectable sweet and savory offerings, along with unlimited beer and wine pours from the Festival’s generous sponsors. Awards are given to the participating chefs as judged in various categories so this is a friendly, but highly competitive, competition!” “Enjoy the rhythmic beats of a lively DJ or live music, explore a fabulous silent auction, and immerse yourself in all-around extravagant chocolate-themed fun. Don’t miss the chance to make your life even decadently sweeter by joining The 11th Big Island Chocolate Festival at the most savored Hawaii-based event of the year!” “The mission at the Kona Cacao Association, Inc. (the Presenters of The Big Island Chocolate Festival) is to cultivate the Big Island’s cacao industry, making the festival an educational beacon for cacao farmers, the hospitality sector, and chocolate enthusiasts alike.” Farsheed Bonakdar, President of the organizing Kona Cacao Association joins us with a ripe cacao pod in hand. The post Show 570, March 23, 2024: Big Island Chocolate Festival, Hawaii with Farsheed Bonakdar Part One appeared first on SoCal Restaurant Show.

“Indulge in a world of tempting sweetness at the 11th Annual Big Island Chocolate Festival (BICF) in Hawaii presented by the Kona Cacao Association, taking place on April 26-27, 2024, at the beautiful beach-front Waikoloa Beach Marriott Resort & Spa on the Big Island of Hawaii.” “The BICF promises unforgettable experience filled with chocolate cooking demonstrations, cacao growing presentations, and the most festive gala of all galas! This year the theme is ‘Mystical Chocolate Masquerade’ and guests are encouraged to dress up, wear masks and get creative to win tickets to 2025 event. Picture a venue adorned with rich colors, luxurious velvet, and opulent gold accents, creating the perfect backdrop for an evening of sweet enchantment.” “The Festival encores their beloved gala setup with even more tantalizing food booths outside and inside this stunning venue. The 2024 Gala evening event, on Saturday, April 27, 2024, promises unlimited tastings at 15 to 18 chef created food stations featuring delectable sweet and savory offerings, along with unlimited beer and wine pours from the Festival’s generous sponsors. Awards are given to the participating chefs as judged in various categories so this is a friendly, but highly competitive, competition!” “Enjoy the rhythmic beats of a lively DJ or live music, explore a fabulous silent auction, and immerse yourself in all-around extravagant chocolate-themed fun. Don’t miss the chance to make your life even decadently sweeter by joining The 11th Big Island Chocolate Festival at the most savored Hawaii-based event of the year!” “The mission at the Kona Cacao Association, Inc. (the Presenters of The Big Island Chocolate Festival) is to cultivate the Big Island’s cacao industry, making the festival an educational beacon for cacao farmers, the hospitality sector, and chocolate enthusiasts alike.” Farsheed Bonakdar, President of the organizing Kona Cacao Association continues with a ripe cacao pod in hand. The post Show 570, March 23, 2024: Big Island Chocolate Festival, Hawaii with Farsheed Bonakdar Part Two appeared first on SoCal Restaurant Show.

Our own Chef Andrew Gruel, the menu-maker behind the full-service Calico Fish House (in the Sunset Beach area of Huntington Beach) and also the founder and pizzaiola of the fast-casual Big Parm (New Jersey-style pizza) located in the Mess Hall in Tustin provides another timely and informative “Ask the Chef” segment where he responds to listeners’ thoughtful inquiries. Restaurants in California are still struggling to fully recover from the pandemic and now there are more storm clouds on the horizon. Insurance underwriters in California are frequently not renewing restaurants’ policies. If a carrier will even provide coverage it’s now typically for a diluted policy at a much higher cost. Chef Andrew provides the concerning overview. Look for Chef Andrew’s new cooking video with Cathy Thomas on Orange Coast Magazine. He prepares One-Pan Seared Salmon with Sweet Potatoes (from Melissa’s), mushrooms, and garbanzo beans. Check out Chef Andrew’s handy and practical cooking tips on Substack at “American Gravy.” There is an accessible free level as well as a premium option with a modest cost. The post Show 570, March 23, 2024: Chef Andrew Gruel, Co-Host and Proprietor of Calico Fish House, with “Ask the Chef” appeared first on SoCal Restaurant Show.

The Regarding Her tribute events celebrating Women’s History Month continue.The Regarding Her tribute events celebrating Women’s History Month continue. “Join them for an unforgettable culinary journey celebrating the rich heritage and inspiring leadership of Latina women, sponsored by Vallarta! ‘Flavorful Femme Fiesta: A Taco Tribute to Latina Legends’ is a unique event series that pays homage to historical Latina leaders through the art of tacos. Across five women-owned locations throughout greater L.A., each venue will feature a signature taco inspired by the favorite Latina leader of the chefs. From savory to spicy, each taco tells a story of resilience, empowerment, and cultural pride” Bricia Lopez of Guelaguetza (a ames Beard Foundation America’s Classic) in Koreatown joins us to provide the tantalizing details of her taco event on Saturday, March 23rd. “The Glunz Family story started in 1871 when Louis Glunz, age 17, left his native Germany in pursuit of the American dream. Louis arrived in Ellis Island that year with friends Oscar Meyer and Theo Koshswersmill (Dr. Scholl’s.) The three moved from city to city in search of work until they arrived in the boomtown of Chicago in 1872. The American Dream was realized in 1888, with a business loan from Charles Wacker, when Louis Glunz was able to set up a shop as a wine, beer and spirit merchant on Wells and Division Street. In 1893 Louis became the local bottler for fresh Schlitz Beer (not pasteurized.) Moving forward a few generations, the third and fourth generations of the Glunz family opened their winery specializing in small batch fortified wines.” More recently the fifth generation relocated the winery to 40 prime acres of a vineyard estate in the rolling hills of Paso Robles under the name of Glunz Family Winery & Cellars. Their traditional varietals are made with estate fruit and grapes sourced from other premium vineyards in California. Joining us and representing the 5th generation of proud Glunz Family ownership are brothers Stephan and Matthew Glunz. “Come celebrate and be part of the seventh annual Masters of Taste, L.A.’s premier outdoor, luxury food and beverage festival which will be taking place on Sunday, April 7th, 2024, from 3:00 pm to 7:00 pm on the field of the Iconic Pasadena Rose Bowl. 100 per cent of the proceeds directly benefit Union Station Homeless Services, a non-profit organization providing over 50 years of homeless services and housing for thousands of neighbors. Masters of Taste is introducing Executive Chef Bret Thompson and Lucy Thompson-Ramirez (Pez Cantina and Pez Costal Kitchen) as the Hosts of Masters of Taste 2024 which also marks the 7th Anniversary of this celebrated event. Masters of Taste 2024 Culinary Master and Host Executive Chef Bret Thompson and Pez Boss Lady Lucy Thompson-Ramirez are a dynamic husband and wife team who have made a significant impact in the hospitality industry.” Masters of Taste 2024 Hosts Executive Chef Bret Thompson and Lucy Thompson-Ramirez join us with forks in hand. Our own Chef Andrew Gruel, the menu-maker behind the full-service Calico Fish House (in the Sunset Beach area of Huntington Beach) and also the founder and pizzaiola of the fast-casual Big Parm (New Jersey-style pizza) located in the Mess Hall in Tustin provides another timely and informative “Ask the Chef” segment where he responds to listeners’ thoughtful inquiries. Looking for some fresh ideas for the festive Easter Holiday Table? Chef Andrew is at the ready. Sure there will be a baked ham and leg of lamb on your table but Chef Andrew suggests getting creative with the sides to add some pizazz. All of this and heaping helpings of extra deliciousness on this week’s not-to-miss show! The post Show 569, March 16, 2024: Show Preview with Executive Producer & Co-Host Andy Harris appeared first on SoCal Restaurant Show.

The Regarding Her tribute events celebrating Women’s History Month continue. “Join them for an unforgettable culinary journey celebrating the rich heritage and inspiring leadership of Latina women, sponsored by Vallarta! ‘Flavorful Femme Fiesta: A Taco Tribute to Latina Legends’ is a unique event series that pays homage to historical Latina leaders through the art of tacos.” “Across five women-owned locations throughout greater LA, each venue will feature a signature taco inspired by the favorite Latina leader of the chefs. From savory to spicy, each taco tells a story of resilience, empowerment, and cultural pride. As guests indulge in delicious flavors, Regarding Her honors the contributions and legacies of these remarkable women who have shaped history. Participating restaurants include Guerrilla Tacos, Guelaguetza, Moo’s Craft BBQ, Nativo, and Pink & Boujee. Join them in savoring the taste of tradition and celebrating the spirit of Latina leadership!” Bricia Lopez of Guelaguetza is also doing a March collaboration with Briana Valdez of HomeState. Guelaguetza is selling HomeState’s signature flour tortillas while HomeState is serving Bricia’s and Briana’s Flour Mole Enchiladas on Fridays, Saturdays and Sundays at the HomeState locations in Hollywood and Sherman Oaks. Bricia Lopez of Guelaguetza (a James Beard Foundation America’s Classic) in Koreatown joins us to provide the tantalizing details of her taco event on Saturday, March 23rd. The post Show 569, March 16, 2024: Bricia Lopez of Guelaguetza with a Preview of Regarding Her’s Flavorful Femme Fiesta: A Taco Tribute to Latina Legends Part One appeared first on SoCal Restaurant Show.

The Regarding Her tribute events celebrating Women’s History Month continue. “Join them for an unforgettable culinary journey celebrating the rich heritage and inspiring leadership of Latina women, sponsored by Vallarta! ‘Flavorful Femme Fiesta: A Taco Tribute to Latina Legends’ is a unique event series that pays homage to historical Latina leaders through the art of tacos.” “Across five women-owned locations throughout greater LA, each venue will feature a signature taco inspired by the favorite Latina leader of the chefs. From savory to spicy, each taco tells a story of resilience, empowerment, and cultural pride. As guests indulge in delicious flavors, Regarding Her honors the contributions and legacies of these remarkable women who have shaped history. Participating restaurants include Guerrilla Tacos, Guelaguetza, Moo’s Craft BBQ, Nativo, and Pink & Boujee. Join them in savoring the taste of tradition and celebrating the spirit of Latina leadership!” Bricia Lopez of Guelaguetza is also doing a March collaboration with Briana Valdez of HomeState. Guelaguetza is selling HomeState’s signature flour tortillas while HomeState is serving Bricia’s and Briana’s Flour Mole Enchiladas on Fridays, Saturdays and Sundays at the HomeState locations in Hollywood and Sherman Oaks. Bricia Lopez of Guelaguetza (a James Beard Foundation America’s Classic) in Koreatown joins us to provide the tantalizing details of her taco event on Saturday, March 23rd. The post Show 569, March 16, 2024: Bricia Lopez of Guelaguetza with a Preview of Regarding Her’s Flavorful Femme Fiesta: A Taco Tribute to Latina Legends Part Two appeared first on SoCal Restaurant Show.

“The Glunz Family story started in 1871 when Louis Glunz, age 17, left his native Germany in pursuit of the American dream. Louis arrived in Ellis Island that year with friends Oscar Meyer (yes, that Oscar Meyer) and Theo Koshswersmill (Dr. Scholl’s.) The three moved from city to city in search of work until they arrived in the boomtown of Chicago in 1872. The American Dream was realized in 1888, with a business loan from Charles Wacker, when Louis Glunz was able to set up a shop as a wine, beer and spirit merchant on Wells and Division Street. In 1893 Louis became the local bottler for Schlitz Beer (not pasteurized.)” “Moving forward a few generations, the third and fourth generations of the Glunz family opened their winery specializing in small batch fortified wines.” More recently the fifth generation relocated the winery to 40 acres of a vineyard estate in the rolling hills of Paso Robles under the name of Glunz Family Winery & Cellars. Their traditional varietals are made with estate fruit and grapes sourced from other premium vineyards in California. Matt and Steve’s parents eventually relocated to Paso Robles from Chicago and now live on the vineyard estate. Current white varietals are the 2022 Viognier Santa Barbara and the 2022 Chardonnay Edna Valley. Red highlights include the 2021 Reserve Cabernet Sauvignon, a 2019 Petit Verdot – Glunz Estate Vineyard, the 2021 Zinfandel – Dante Dusi Vineyard and the 2020 Syrah Santa Barbara – White Hawk Vineyard. A very special Dessert Wine they are known for is their Mission Angelica. The Mission grape was the first wine grape cultivated in California. “The wine has lovingly aged in oak for an average of 25 years. On the palate it is loaded with butterscotch and maple syrup flavors and balanced with just a light touch of acidity.” To be sipped and savored as it’s a potent 17 per cent alcohol by volume. Joining us and representing the 5th generation of proud Glunz Family ownership are brothers Stephan and Matthew Glunz. The post Show 569, March 16, 2024: Glunz Family Winery & Cellars with Matthew and Stephan Glunz Part One appeared first on SoCal Restaurant Show.

“The Glunz Family story started in 1871 when Louis Glunz, age 17, left his native Germany in pursuit of the American dream. Louis arrived in Ellis Island that year with friends Oscar Meyer and Theo Koshswersmill (Dr. Scholl’s.) The three moved from city to city in search of work until they arrived in the boomtown of Chicago in 1872. The American Dream was realized in 1888, with a business loan from Charles Wacker, when Louis Glunz was able to set up a shop as a wine, beer and spirit merchant on Wells and Division Street. In 1893 Louis became the local bottler for Schlitz Beer (not pasteurized.)” “Moving forward a few generations, the third and fourth generations of the Glunz family opened their winery specializing in small batch fortified wines.” More recently the fifth generation relocated the winery to 40 acres of a vineyard estate in the rolling hills of Paso Robles under the name of Glunz Family Winery & Cellars. Their traditional varietals are made with estate fruit and grapes sourced from other premium vineyards in California. Matt and Steve’s parents (who also fell in love with the beauty of Paso Robles) eventually relocated to Paso from Chicago and now live on the vineyard estate. Current white varietals are the 2022 Viognier Santa Barbara and the 2022 Chardonnay Edna Valley. Red highlights include the 2021 Reserve Cabernet Sauvignon, a 2019 Petit Verdot – Glunz Estate Vineyard, the 2021 Zinfandel – Dante Dusi Vineyard and the 2020 Syrah Santa Barbara – White Hawk Vineyard. A very special Dessert Wine they are known for is their Mission Angelica. The Mission grape was the first wine grape cultivated in California. “The wine has lovingly aged in oak for an average of 25 years. On the palate it is loaded with butterscotch and maple syrup flavors and balanced with just a light touch of acidity.” To be sipped and savored as it’s a potent 17 per cent alcohol by volume. Brothers Stephan and Matthew Glunz continue with us uncorking all that is Glunz Family Winery & Cellars. The post Show 569, March 16, 2024: Glunz Family Winery & Cellars with Matthew and Stephan Glunz Part Two appeared first on SoCal Restaurant Show.

“Come celebrate and be part of the seventh annual Masters of Taste, L.A.’s premier outdoor, luxury food and beverage festival which will be taking place on Sunday, April 7th, 2024, from 3:00 pm to 7:00 pm on the field of the Iconic Pasadena Rose Bowl. 100 per cent of the proceeds directly benefit Union Station Homeless Services, a non-profit organization providing over 50 years of homeless services and housing for thousands of neighbors.” “Masters of Taste is introducing Executive Chef Bret Thompson and Lucy Thompson-Ramirez (Pez Cantina and Pez Costal Kitchen) as the Hosts of Masters of Taste 2024 which also marks the 7th Anniversary of this celebrated event. Masters of Taste 2024 Culinary Master and Host Executive Chef Bret Thompson and Pez Boss Lady Lucy Thompson-Ramirez are a dynamic husband and wife team that have made a significant impact in the hospitality industry. With their passion for culinary excellence and warm hospitality, they have created a signature name for themselves in the Los Angeles dining scene and beyond.” “Masters of Taste 2023 was a sold-out event that attracted over 3,000 guests and garnered media attention all throughout Southern California and beyond. The seventh annual Masters of Taste 2024 is also expected to bring over 3,000 food and beverage enthusiasts together for one afternoon to celebrate this exhilarating festival, which will include the finest fare from over 100 Culinary Masters and restaurants, delectable sweets prepared by L.A.’s top Sweet Masters, top Beverage Masters who will be featuring signature handcrafted cocktail tastings from over 25 spirit brands and top cocktail bars, a premier 50-Yard-Line Cocktail Bar, select wineries, local craft breweries, cold-pressed juices, cold brew coffee, live entertainment and much, much more.” “Every dollar raised at the 2024 Masters of Taste event will benefit the work of Union Station Homeless Services (Union Station), a local organization successfully fighting to end homelessness. Over the last six years, Masters of Taste has impressively raised close to $3 Million, helping countless families and individuals find a secure and welcoming place to call home.” Masters of Taste 2024 Hosts Executive Chef Bret Thompson and Lucy Thompson-Ramirez join us with forks in hand. The post Show 569, March 16, 2024: Masters of Taste 2024 with Hosts Executive Chef Bret Thompson and Lucy Thompson-Ramirez Part One appeared first on SoCal Restaurant Show.

“Come celebrate and be part of the seventh annual Masters of Taste, L.A.’s premier outdoor, luxury food and beverage festival which will be taking place on Sunday, April 7th, 2024, from 3:00 pm to 7:00 pm on the field of the Iconic Pasadena Rose Bowl. 100 per cent of the proceeds directly benefit Union Station Homeless Services, a non-profit organization providing over 50 years of homeless services and housing for thousands of neighbors.” “Masters of Taste is introducing Executive Chef Bret Thompson and Lucy Thompson-Ramirez (Pez Cantina and Pez Costal Kitchen) as the Hosts of Masters of Taste 2024 which also marks the 7th Anniversary of this celebrated event. Masters of Taste 2024 Culinary Master and Host Executive Chef Bret Thompson and Pez Boss Lady Lucy Thompson-Ramirez are a dynamic husband and wife team that have made a significant impact in the hospitality industry. With their passion for culinary excellence and warm hospitality, they have created a signature name for themselves in the Los Angeles dining scene and beyond.” “Masters of Taste 2023 was a sold-out event that attracted over 3,000 guests and garnered media attention all throughout Southern California and beyond. The seventh annual Masters of Taste 2024 is also expected to bring over 3,000 food and beverage enthusiasts together for one afternoon to celebrate this exhilarating festival, which will include the finest fare from over 100 Culinary Masters and restaurants, delectable sweets prepared by L.A.’s top Sweet Masters, top Beverage Masters who will be featuring signature handcrafted cocktail tastings from over 25 spirit brands and top cocktail bars, a premier 50-Yard-Line Cocktail Bar, select wineries, local craft breweries, cold-pressed juices, cold brew coffee, live entertainment and much, much more.” “Every dollar raised at the 2024 Masters of Taste event will benefit the work of Union Station Homeless Services (Union Station), a local organization successfully fighting to end homelessness. Over the last six years, Masters of Taste has impressively raised close to $3 Million, helping countless families and individuals find a secure and welcoming place to call home.” Masters of Taste 2024 Hosts Executive Chef Bret Thompson and Lucy Thompson-Ramirez continue with us proving all the salivating, lip-smacking specifics of the event. The post Show 569, March 16, 2024: Masters of Taste 2024 with Hosts Executive Chef Bret Thompson and Lucy Thompson-Ramirez Part Two appeared first on SoCal Restaurant Show.

Our own Chef Andrew Gruel, the menu-maker behind the full-service Calico Fish House (in the Sunset Beach area of Huntington Beach) and also the founder and pizzaiola of the fast-casual Big Parm (New Jersey-style pizza) located in the Mess Hall in Tustin provides another timely and informative “Ask the Chef” segment where he responds to listeners’ thoughtful inquiries. Looking for some fresh ideas for the festive Easter Holiday Table? Chef Andrew is at the ready. Sure there will be a baked ham and leg of lamb on your table but Chef Andrew suggests getting creative with the sides to add some pizazz. Look for Chef Andrew’s new cooking video with Cathy Thomas on Orange Coast Magazine. He prepares One-Pan Seared Salmon with Sweet Potatoes (from Melissa’s), mushrooms, and garbanzo beans. Check out Chef Andrew’s handy and practical cooking tips on Substack at “American Gravy.” There is an accessible free level as well as a premium option with a modest cost. The post Show 569, March 16, 2024: Chef Andrew Gruel, Co-Host and Proprietor of Calico Fish House, with “Ask the Chef” appeared first on SoCal Restaurant Show.

Pizza City Fest Los Angeles is back for its 2nd year of gooey and doughy deliciousness. “Scheduled to take place on April 27-28, 2024, at the iconic L.A. LIVE – nestled in the heart of Downtown Los Angeles’ Sports and Entertainment District – this two-day celebration promises an unparalleled experience for pizza aficionados. Attendees will have the exclusive opportunity to savor the delectable offerings from Southern California’s premier pizza artisans, all conveniently located in one central hub. Pizza City Fest Los Angeles will celebrate the Southland’s pizza landscape, showcasing the diverse and exceptional talents of the region’s top pizza makers. Emmy and 13-time James Beard Award-winning food reporter Steve Dolinsky has curated another stellar list of pizza makers spanning Southern California – from Santa Barbara to San Diego – adding 13 new entries to the full lineup this year.” Steve Dolinsky puts down his pizza peel and joins us. Celebrity Chef (and cookbook author) Jet Tila needs no long introduction to the listeners of the “SoCal Restaurant Show.” On food TV you know him from Food Network for Food Network for “Iron Chef America,” “Beat Bobby Flay,” “Guy’s Grocery Games,” and the full run of “Cutthroat Kitchen with Alton Brown.” Currently he is competing on Guy Fieri’s “Tournament of Champions Five” as one of the West’s top-seeded cheftestants. The chef who ultimately reigns supreme takes home a cool $150,000. Catch that on Sunday nights at 8:00 p.m. PT. Chef Jet is also the Executive Chef for Pei Wei Asian Kitchen with a California location in Tustin. His newest creation for them is Firecracker Shrimp. Chef Jet takes a brief break from his busy kitchens to chat with us about a selection of his current doings. “In celebration of the Italian Festival of Women in March and Regarding Her, “Restaurateur Caroline Styne and Chef Suzanne Goin present La Festa della Donna on Monday, March 11, 2024, at A.O.C. in Brentwood. Caroline has invited her special guests Mariarita Grasso of Azienda Agricola Filippo Grasso and Alice Bonaccorsi of Azienda Agricola Alice Bonaccorsi, Italy. Also in attendance is favorite Italian wine advocate Shelley Lindgren, owner and wine director of A16 Restaurant (in San Francisco and Oakland) and author of her latest book, “Italian Wine: The History, Regions, and Grapes of an Iconic Wine Country.” Caroline is curating flights of wine from these two Sicilian winemakers as well as Lindgren’s own Tansy Wines, and Suzanne is creating specials to complement them. 10 per cent of wine flights and menu special sales will benefit Regarding Her programs. All five women will be present to meet guests. Restaurateur Shelley Lindgren is our guest to uncork all that is La Festa Della Donna. “Hotelier Douglas Ayres (and Allegretto Wines’ proprietor) first fell in love with the beauty Paso Robles offers when he and his Family vacationed in the region during his childhood. Doug, whose Southern California Family has been commercial and residential developers since 1905, decided to establish the Allegretto Vineyard Resort as a place where wine enthusiasts could find tranquility, rest, relax, and renew. In 2013, Douglas Ayres acquired the 40-acrte Willow Creek Vineyard in the Willow Creek AVA of Paso Robles, with 18-acres planted to Cabernet Sauvignon in 1997.Today other estate varietals include Malbec, Cab Franc, Petite Verdot and Merlot. The Allegretto Estate Vineyard, surrounding the Resort, was planted in 2012 with 7- acres of vines including Cabernet Sauvignon, Tannat, Merlot, Viognier, and Vermentino. The first harvest was 2015 which coincided with the opening of the Allegretto Vineyard Resort.” The Allegretto Wines tasting room is located inside the picturesque Allegretto Vineyard Resort. The new Winemaker at Allegretto is the acclaimed Don Burns, the proprietor of Turtle Rock Vineyards. Allegretto Wines Director of Hospitality, Liz Strubbe, and Tasting Room Manager, Rory Longley, join us to uncork all that is Allegretto Wines. “For the entire month of March, the Regarding Her Los Angeles and Washington, D.C. communities, are throwing a month-long celebration with a full calendar of events honoring the achievements and resilience of women entrepreneurs and leaders. The month promises to be a blend of culinary excellence and can’t miss creative collaborations showcasing the diverse culinary styles of their members.” An upcoming Regarding Her evening is an energetic collaboration between Christy Vega of Casa Vega and Chef Sandra Cordero of Gasolina Cafe. “Join Casa Vega and Gasolina for an unforgettable Spanish-Mexican Paella Party! Valley Girls Christy Vega and Sandra Cordero present “Paella Mexicana” on March 22nd at Casa Vega’s patio. Enjoy cocktails by Christy and giant Paella pans by Sandra, with live music and a 4-course menu blending the best of both restaurants. $75 per person, 6:00 p.m. & 8:00 p.m. seatings.” Christy Vega joins us with

Pizza City Fest Los Angeles is back for its 2nd year of gooey and doughy deliciousness. “Scheduled to take place on April 27-28, 2024, at the iconic L.A. LIVE – nestled in the heart of Downtown Los Angeles’ Sports and Entertainment District – this two-day celebration promises an unparalleled experience for pizza aficionados.” “Attendees will have the exclusive opportunity to savor the delectable offerings from Southern California’s premier pizza artisans, all conveniently located in one central hub. Pizza City Fest Los Angeles will celebrate the Southland’s pizza landscape, showcasing the diverse and exceptional talents of the region’s top pizza makers.” “Emmy and 13-time James Beard Award-winning food reporter Steve Dolinsky has curated another stellar list of pizza makers spanning Southern California – from Santa Barbara to San Diego – adding 13 new entries to the full lineup this year.” There are no ticket sales at the door and Saturday sells out early. VIP ticket also available for either day. It’s all the slices you can enjoy plus unlimited alcoholic and non-alcoholic beverages. Different, diverse pizza establishments are showcased each day representing all of Southern California.. Steve puts down his ceremonial pizza peel and joins us. The post Show 568, March 9, 2024: Pizza City Fest Los Angeles 2024 with Producer Steve Dolinsky appeared first on SoCal Restaurant Show.

Celebrity Chef Jet Tila needs no introduction to the listeners of the “SoCal Restaurant Show.” On food TV you know him from Food Network for “Iron Chef America,” “Beat Bobby Flay,” “Guy’s Grocery Games,” and the full run of “Cutthroat Kitchen with Alton Brown.” Currently he is competing on Guy Fieri’s “Tournament of Champions Five” as one of the West’s top-seeded cheftestants. The chef who reigns supreme takes home a cool $150,000. Interestingly enough no male chef has ever been the conquering chef for “Tournament of Champions.” Catch that on Food Network on Sunday nights at 8:00 p.m. PT. Next up for Chef Jet on Food Network kicking off on Sunday, April 14th is “24 in 24: Last Chef Standing” hosted by Michael Symon and Esther Choi. Chef Jet is an expert judge on two episodes. Chef Jet is also the Executive Chef for Pei Wei Asian Kitchen with a California location in Tustin and across the United States. His newest creation for them is Firecracker Shrimp. Chef Jet takes a brief break from his busy kitchens to chat about a an enticing selection of his current doings. The post Show 568, March 9, 2024: Food Network’s Chef Jet Tila on Guy Fieri’s “Tournament of Champions 5” appeared first on SoCal Restaurant Show.

In celebration of the Italian Festival of Women in March and Regarding Her, “Restaurateur Caroline Styne and Chef Suzanne Goin present La Festa della Donna on Monday, March 11, 2024, at A.O.C. in Brentwood. Caroline has invited her special guests Mariarita Grasso of Azienda Agricola Filippo Grasso and Alice Bonaccorsi of Azienda Agricola Alice Bonaccorsi, Italy. Also in attendance is favorite Italian wine advocate Shelley Lindgren, owner and wine director of A16 Restaurant (in San Francisco and Oakland) and author of her latest book, “Italian Wine: The History, Regions, and Grapes of an Iconic Wine Country.”” “The Festa della Donna is an Italian tradition observed yearly on March 8, coinciding with International Women’s Day. It serves as a tribute to the remarkable contributions of women in social, economic, cultural, and political spheres. Central to the celebration is the custom of presenting women with yellow mimosa flowers, revered as emblems of resilience, beauty, and elegance. Festivities encompass various activities, including gatherings to honor women’s accomplishments and advocate for their continued pursuit of equality and recognition. The Mimosa flower has symbolized the Festa della Donna in Italy since the 1940s, symbolizing affection and appreciation when gifted to women.” “Caroline is curating flights of wine from these two Sicilian winemakers as well as Lindgren’s own Tansy Wines, and Suzanne is creating specials to complement them. 10 per cent of wine flights and menu special sales will benefit Regarding Her programs. All five women will be present to meet guests. Local bookseller Now Serving will be on hand with copies of Shelley’s book, and A.O.C. will offer a selection of the featured wines for retail purchase. Reservations may be made on OpenTable Experience” Suzanne’s menu of specials is inspired by Shelly Lindgren and Nate Appleman’s A16 Cookbook. Restaurateur Shelley Lindgren continues as our guest to uncork all that is La Festa Della Donna. The post Show 568, March 9, 2024: Restaurateur Shelley Lindgren of A16 in San Francisco Previewing La Festa Della Donna Part Two appeared first on SoCal Restaurant Show.

In celebration of the Italian Festival of Women in March and Regarding Her, “Restaurateur Caroline Styne and Chef Suzanne Goin present La Festa della Donna on Monday, March 11, 2024, at A.O.C. in Brentwood. Caroline has invited her special guests Mariarita Grasso of Azienda Agricola Filippo Grasso and Alice Bonaccorsi of Azienda Agricola Alice Bonaccorsi, Italy. Also in attendance is favorite Italian wine advocate Shelley Lindgren, owner and wine director of A16 Restaurant (in San Francisco and Oakland) and author of her latest book, “Italian Wine: The History, Regions, and Grapes of an Iconic Wine Country.”” “The Festa della Donna is an Italian tradition observed yearly on March 8, coinciding with International Women’s Day. It serves as a tribute to the remarkable contributions of women in social, economic, cultural, and political spheres. Central to the celebration is the custom of presenting women with yellow mimosa flowers, revered as emblems of resilience, beauty, and elegance. Festivities encompass various activities, including gatherings to honor women’s accomplishments and advocate for their continued pursuit of equality and recognition. The Mimosa flower has symbolized the Festa della Donna in Italy since the 1940s, symbolizing affection and appreciation when gifted to women.” “Caroline is curating flights of wine from these two Sicilian winemakers as well as Lindgren’s own Tansy Wines, and Suzanne is creating specials to complement them. 10 per cent of wine flights and menu special sales will benefit Regarding Her programs. All five women will be present to meet guests. Local bookseller Now Serving will be on hand with copies of Shelley’s book, and A.O.C. will offer a selection of the featured wines for retail purchase. Reservations may be made on OpenTable Experience” Suzanne’s menu of specials is inspired by Shelly Lindgren and Nate Appleman’s A16 Cookbook. Restaurateur Shelley Lindgren is our guest to uncork all that is La Festa Della Donna. The post Show 568, March 9, 2024: Restaurateur Shelley Lindgren of A16 in San Francisco Previewing La Festa Della Donna Part One appeared first on SoCal Restaurant Show.

“Hotelier Douglas Ayres ;(and Allegretto Wines’ proprietor) first fell in love with the beauty Paso Robles offers when he and his Family vacationed in the region during his childhood. Doug, whose Southern California Family has been commercial and residential developers since 1905, decided to establish the Allegretto Vineyard Resort as a place where wine enthusiasts could find tranquility, rest, relax, and renew.” “In 2013, Douglas Ayres acquired the 40-acre Willow Creek Vineyard in the Willow Creek AVA of Paso Robles, with 18-acres planted to Cabernet Sauvignon in 1997. Today other estate varietals include Malbec, Cab Franc, Petite Verdot and Merlot. The Allegretto Estate Vineyard, surrounding the Resort, was planted in 2012 with 7- acres of vines including Cabernet Sauvignon, Tannat, Merlot, Viognier, and Vermentino. The first harvest was 2015 which coincided with the opening of the Allegretto Vineyard Resort.” “Allegretto Wines utilizes sustainable practices in both vineyards by emphasizing biodynamic farming practices that provide optimal times for sowing, transporting, cultivation and harvesting using biodynamic preparations.” “The Allegretto Wines tasting room is located inside the picturesque Allegretto Vineyard Resort and al fresco tastings are offered on the patio. Tableside Wine tastings are offered daily and reservations are encouraged.” The new Winemaker at Allegretto is the acclaimed Don Burns, the proprietor of Turtle Rock Vineyards. Allegretto Wines Director of Hospitality, Liz Strubbe, and Tasting Room Manager, Rory Longley, join us to uncork all that is Allegretto Wines. The post Show 568, March 9, 2024: Allegretto Wines at Allegretto Vineyard Resort, Paso Robles appeared first on SoCal Restaurant Show.

“For the entire month of March, the Regarding Her Los Angeles and Washington, D.C. communities, are throwing a month-long celebration with a full calendar of events honoring the achievements and resilience of women entrepreneurs and leaders. The month promises to be a blend of culinary excellence and can’t miss creative collaborations showcasing the diverse culinary styles of their members.” An upcoming Regarding Her fundraising evening is an energetic collaboration between Christy Vega of Casa Vega and Chef Sandra Cordero of Gasolina Cafe. “Join Casa Vega and Gasolina for an unforgettable Spanish-Mexican Paella Party! Valley Girls Christy Vega and Sandra Cordero present “Paella Mexicana” on March 22nd at Casa Vega’s patio. Enjoy cocktails by Christy and giant Paella pans by Sandra, with live music and a 4-course menu blending the best of both restaurants. $75 per person, 6:00 p.m. & 8:00 p.m. seatings. Christy Vega joins us with all the tasty details with a Classic Casa Vega Margarita at the ready. The post Show 568, March 9, 2024: Restaurateur Christy Vega of Casa Vega previewing Paella Mexicana Night appeared first on SoCal Restaurant Show.

Our own Chef Andrew Gruel, the menu-maker behind the full-service Calico Fish House (in the Sunset Beach area of Huntington Beach) and also the founder and pizzaiola of the fast-casual Big Parm (New Jersey-style pizza) located in the Mess Hall in Tustin provides another timely and informative “Ask the Chef” segment where he responds to listeners’ thoughtful inquiries. Surge or Demand pricing is already out there with air fares, hotel rates, and event ticket pricing. It’s now perhaps creeping into the restaurant sphere. Oops…Chef Andrew shares his always informed thoughts about what this might mean at fast food establishments. Look for Chef Andrew’s new cooking video with Cathy Thomas on Orange Coast Magazine. He prepares One-Pan Seared Salmon with Sweet Potatoes (from Melissa’s), mushrooms, and garbanzo beans. Check out Chef Andrew’s handy and practical cooking tips on Substack at “American Gravy.” There is an accessible free level as well as a premium option with a modest cost. The post Show 568, March 9, 2024: Chef Andrew Gruel, Co-Host and Proprietor of Calico Fish House, with “Ask the Chef” appeared first on SoCal Restaurant Show.

We first introduced Chef Eric Klein to the listeners of the “SoCal Restaurant Show” back when he was the high-profile Executive Chef and Partner of Spago Las Vegas in the Forum Shops. Later Chef Eric transitioned (with a major promotion) to Senior Vice President Culinary – Partner at Wolfgang Puck Catering based at The Dolby Theater in Hollywood. Every year for over two-decades Wolfgang Puck Catering has had the honor and great responsibility of providing all celebratory food and beverage for the prestigious Governors Ball following the Academy Awards ceremony. 2024 is the 30th year celebration of the Governors Ball. As for the past several years this luxe menu was created by Wolfgang Puck and Eric Klein. The pastry design is by Kamel Guechida and Gary Larduinat. This year the Oscars return to the Dolby Theater in Hollywood on Sunday, March 10th. Chef Eric Klein takes a break from his active kitchens to join us for this exclusive preview. “Tiki bar fans, rejoice — and grab a place at Strong Water Anaheim. It’s a creatively reimagined classic of the genre, with its curio-shop-in-a-shipwreck atmosphere, its supercharged bar-food menu, its encyclopedic list of classic and creative tropical libations (zero proof options included), and its treasure chest of rare artisanal rums worth drinking straight.” Strong Water’s latest national recognition is as a semi-finalist for a nomination for the prestigious James Beard Award for Outstanding Bar Program. Strong Water is the only Orange County semi-finalist in any category for a James Beard Award in 2024. The food menu is an important calling card for Strong Water, too. Their Galley Master (Executive Chef) is Steve Kling previously the highly regarded culinary force in the kitchen at Five Crowns in Corona del Mar. Proprietors Ying Chang (Fleet Commander) and Robert Adamson join us in-studio “In music, the term “allegretto” describes a cheerful tempo of 112-120 beats per minute, and at Allegretto Vineyard Resort by Ayres in Paso Robles, it’s an expression of a life lived joyfully, playfully, in harmony and with intention. The resort is the vision of fourth-generation hotelier Douglas Ayres, who, as a keen observer of global cultures and traditions, spent 13 years exploring the landscapes and vineyards of Paso Robles before discovering the 20 magnificent acres in East Paso Robles that would become the Allegretto. The first of its kind in Paso Robles Wine Country and a world unto itself, the Allegretto Vineyard Resort is nestled among 20 acres that include wine-grapes, olive and fruit trees, 171 guest rooms and suites, a restaurant with chef’s garden, wine bar, 12,000-square-foot courtyard, pool and cabanas, spa, the Abbey (a multi-use French inspired chapel), ballroom, indoor and outdoor event space, walking paths, manicured Mediterranean gardens, specially crafted vignettes, and art and artifacts that invoke the luxury, warmth, and beauty of la dolce vita.” Allegretto Vineyards Resort’s hands-on, veteran General Manager, Rich Verruni is our guest. Our own Chef Andrew Gruel, the menu-maker behind the full-service Calico Fish House (in the Sunset Beach area of Huntington Beach) and also the founder and pizzaiola of the fast-casual Big Parm (New Jersey-style pizza) located in the Mess Hall in Tustin provides another timely and informative “Ask the Chef” segment where he responds to listeners’ thoughtful inquiries. It’s not all potent libations for the celebration of St. Patrick’s Day coming up on Sunday, March 17th. Chef Andrew has some suggestions on worthy nibbles to take you beyond green beer and corned beef and cabbage. All of this and heaping helpings of extra deliciousness on this week’s not-to-miss show! The post Show 567, March 2, 2024: Show Preview with Executive Producer & Co-Host Andy Harris appeared first on SoCal Restaurant Show.

We first introduced Chef Eric Klein to the listeners of the “SoCal Restaurant Show” when he was the high-profile Executive Chef and Partner of Spago Las Vegas in the Forum Shops. Later Chef Eric transitioned (with a major promotion) to Senior Vice President Culinary – Partner at Wolfgang Puck Catering based at The Dolby Theater in Hollywood. Every year for over two-decades Wolfgang Puck Catering has had the honor and great responsibility of providing all celebratory food and beverage for the prestigious Governors Ball following the Academy Awards ceremony. 2024 is the 30th year celebration of the Governors Ball. As for the past several years this luxe menu was created by Wolfgang Puck and Eric Klein. The pastry design is by Kamel Guechida and Gary Larduinat. This year the Oscars return to the Dolby Theater in Hollywood on Sunday, March 10th. Wolfgang Puck is even flying in his Executive Chef at CUT London, Elliott Grover, to prepare Fish and Chips (with lobster) and oversee the Roast Beef with Yorkshire Pudding and Creamed Horseradish Carving Station. Think tray-passed Smoked Salmon Oscars on Matzah for starters. A new creation for this year is a vegetarian item (tray-passed), Honey Butter Toast with Fennel Marmalade and Whipped Crème Fraiche. Chef Eric Klein takes a break from his active kitchens to join us for this exclusive preview. The post Show 567, March 2, 2024: Executive Chef Eric Klein, Senior Vice President Culinary and Partner, Wolfgang Puck Catering Part One appeared first on SoCal Restaurant Show.

We first introduced Chef Eric Klein to the listeners of the “SoCal Restaurant Show” when he was the high-profile Executive Chef and Partner of Spago Las Vegas in the Forum Shops. Later Chef Eric transitioned (with a major promotion) to Senior Vice President Culinary – Partner at Wolfgang Puck Catering based at The Dolby Theater in Hollywood. Every year for over two-decades Wolfgang Puck Catering has had the honor and great responsibility of providing all celebratory food and beverage for the prestigious Governors Ball following the Academy Awards ceremony. 2024 is the 30th year celebration of the Governors Ball. As for the past several years this luxe menu was created by Wolfgang Puck and Eric Klein. The pastry design is by Kamel Guechida and Gary Larduinat. This year the Oscars return to the Dolby Theater in Hollywood on Sunday, March 10th. Wolfgang Puck is even flying in his Executive Chef at CUT London, Elliott Grover, to prepare Fish and Chips (with lobster) and oversee the Roast Beef with Yorkshire Pudding and Creamed Horseradish Carving Station. Think tray-passed Smoked Salmon Oscars on Matzah for starters. A new creation for this year is a vegetarian item (tray-passed), Honey Butter Toast with Fennel Marmalade and Whipped Crème Fraiche. Chef Eric Klein takes a break from his active kitchens to join us for this exclusive preview. Wolfgang Puck Catering has a long association of culinary excellence with the Academy of Motion Picture Arts and Sciences (AMPAS.) They also oversee all the foodservice at the highly praised Academy Museum of Motion Pictures located on The Miracle Mile in Los Angeles. The signature restaurant there is Fanny’s (attribute to actress Fanny Brice) with Executive Chef Jun Bum. Chef Eric Klein actively works with him on menu design. It’s a casual café and bar during the day and an elegant destination restaurant at night. Chef Eric Klein takes a further break from his active kitchens to join us for this exclusive preview. The post Show 567, March 2, 2024: Executive Chef Eric Klein, Senior Vice President Culinary and Partner, Wolfgang Puck Catering Part Two appeared first on SoCal Restaurant Show.

“Tiki bar fans, rejoice — and grab a seat at Strong Water Anaheim. It’s a creatively reimagined classic of the genre, with its curio-shop-in-a-shipwreck atmosphere, its supercharged bar-food menu, its encyclopedic list of classic and creative tropical libations (zero proof options included), and its pirates’ treasure chest of rare artisanal rums worth drinking straight.” Strong Water’s latest national recognition is as a semi-finalist for a nomination for the prestigious James Beard Award for Outstanding Bar Program. Strong Water is the only Orange County semi-finalist in any category for a James Beard Award in 2024! The food menu is an important calling card for Strong Water, too. Their Galley Master (Executive Chef) is Steve Kling, previously the highly regarded culinary force in the kitchen at Five Crowns in Corona del Mar. The menu changes regularly. Contemplate an Appetizer of Japanese Egg Salad Crostini with Shiso Oil and Chives, and a layered Loco Moco Burger with an 8oz. Wagu Patty, Spam, Fried Egg, Tempura Battered Onion Ring, Mixed Greens, Bone Marrow Gravy and Polynesian Spread served on a Brioche Hawaiian Bun! “Welcome Aboard Strong Water Anaheim tucked away in Downtown Anaheim. When you enter Strong Water Anaheim, you will find yourself walking into the wreckage of the Clementine lost at sea in 1884.” First-time guests are given a tour of all the various ship-themed areas (including the lore associated with each) before being seated in their reserved spot. It’s not a large space and Strong Water is very popular with both their loyal regulars and first-time guests. It’s a two-hour experience and the time flies. Advance reservations via Resy are truly a must. Proprietors Ying Chang (Fleet Commander) and Robert Adamson join us in-studio. The post Show 567, March 2, 2024: Strong Water, Anaheim with Proprietors Ying Chang & Robert Adamson Part One appeared first on SoCal Restaurant Show.

“Tiki bar fans, rejoice — and grab a seat at Strong Water Anaheim. It’s a creatively reimagined classic of the genre, with its curio-shop-in-a-shipwreck atmosphere, its supercharged bar-food menu, its encyclopedic list of classic and creative tropical libations (zero proof options included), and its pirates’ treasure chest of rare artisanal rums worth drinking straight.” Strong Water’s latest national recognition is as a semi-finalist for a nomination for the prestigious James Beard Award for Outstanding Bar Program. Strong Water is the only Orange County semi-finalist in any category for a James Beard Award in 2024! The food menu is an important calling card for Strong Water, too. Their Galley Master (Executive Chef) is Steve Kling, previously the highly regarded culinary force in the kitchen at Five Crowns in Corona del Mar. The enticing menu changes regularly. Contemplate an Appetizer of Japanese Egg Salad Crostini with Shiso Oil and Chives, and a layered Loco Moco Burger with an 8oz. Wagu Patty, Spam, Fried Egg, Tempura Battered Onion Ring, Mixed Greens, Bone Marrow Gravy and Polynesian Spread served on a Brioche Hawaiian Bun! “Welcome Aboard Strong Water Anaheim tucked away in Downtown Anaheim. When you enter Strong Water Anaheim, you will find yourself walking into the wreckage of the Clementine lost at sea in 1884.” Guests are greeted “with a warm ahoy and an invitation to escape to paradise and forget your worries.” It’s not a large space and Strong Water is very popular with both their loyal regulars and first-time guests. It’s a two-hour experience and the time flies. Advance reservations via Resy are truly a must. Proprietors Ying Chang (Fleet Commander) and Robert Adamson continue with us in-studio. The post Show 567, March 2, 2024: Strong Water, Anaheim with Proprietors Ying Chang & Robert Adamson Part Two appeared first on SoCal Restaurant Show.

“In music, the term “allegretto” describes a cheerful tempo of 112-120 beats per minute, and at Allegretto Vineyard Resort by Ayres in Paso Robles, it’s an expression of a life lived joyfully, playfully, in harmony and with intention. The resort is the vision of fourth-generation hotelier Douglas Ayres, who, as a keen observer of global cultures and traditions, spent 13 years exploring the landscapes and vineyards of Paso Robles before discovering the 20 magnificent acres in East Paso Robles that would become the Allegretto.” “Populated with art and artifacts from his travels throughout South America, Asia, Europe and beyond, Allegretto Vineyard Resort is Doug’s most personal project yet, designed to recreate the peace and proportion of ancient spaces. “Across history, people have expressed their connection to a deeper source through their environment, food, song, dance, and celebration,” he says. “The Allegretto is another of those human expressions. It tells a story in time – a story of joy.”” “The first of its kind in Paso Robles Wine Country and a world unto itself, the Allegretto Vineyard Resort is nestled among 20 acres that include wine-grapes, olive and fruit trees, 171 guest rooms and suites, a restaurant with chef’s garden, wine bar, 12,000-square-foot courtyard, pool and cabanas, spa, the Abbey (a multi-use French inspired chapel), ballroom, indoor and outdoor event space, walking paths, manicured Mediterranean gardens, specially crafted vignettes, and art and artifacts that invoke the luxury, warmth, and beauty of la dolce vita.” There are two on site vineyards at Allegretto Vineyard Resort growing Estate fruit for the Allegretto Wines. All the Allegretto Wines are available to taste on-site at the Willow Creek Tasting Room. The destination restaurant at the Resort is Cello Ristorante & Bar serving Breakfast, Lunch and Dinner. It’s an upscale yet casual Mediterranean-inspired restaurant. There is an extensive wine list in addition to the availability of the portfolio of Allegretto Wines. The handsome long bar is a centerpiece of the space and offers an ambitious Italian-themed cocktail program. On-site activities include scheduled Olive Oil Tastings with local olives from San Miguel Olive Farm and informative guided Art Tours which are really a must to fully appreciate all the museum-quality art that is part of every corner of the Resort. At a guest’s leisure there is a walk on the Star Garden Trail with twelve stations of meditation and a chance to meet and feed, George, the friendly vineyard Alpaca. Hundreds of Lavendar plants are grown on the estate and hand-harvested as VIP guest amenities. Allegretto Vineyards Resort’s hands-on veteran General Manager, Rich Verruni is our guest. The post Show 567, March 2, 2024: Allegretto Vineyard Resort, Paso Robles, with General Manager Rich Verruni Part One appeared first on SoCal Restaurant Show.

“In music, the term “allegretto” describes a cheerful tempo of 112-120 beats per minute, and at Allegretto Vineyard Resort by Ayres in Paso Robles, it’s an expression of a life lived joyfully, playfully, in harmony and with intention. The resort is the vision of fourth-generation hotelier Douglas Ayres, who, as a keen observer of global cultures and traditions, spent 13 years exploring the landscapes and vineyards of Paso Robles before discovering the 20 magnificent acres in East Paso Robles that would become the Allegretto.” “Populated with art and artifacts from his travels throughout South America, Asia, Europe and beyond, Allegretto Vineyard Resort is Doug’s most personal project yet, designed to recreate the peace and proportion of ancient spaces. “Across history, people have expressed their connection to a deeper source through their environment, food, song, dance, and celebration,” he says. “The Allegretto is another of those human expressions. It tells a story in time – a story of joy.”” “The first of its kind in Paso Robles Wine Country and a world unto itself, the Allegretto Vineyard Resort is nestled among 20 acres that include wine-grapes, olive and fruit trees, 171 guest rooms and suites, a restaurant with chef’s garden, wine bar, 12,000-square-foot courtyard, pool and cabanas, spa, the Abbey (a multi-use French inspired chapel), ballroom, indoor and outdoor event space, walking paths, manicured Mediterranean gardens, specially crafted vignettes, and art and artifacts that invoke the luxury, warmth, and beauty of la dolce vita.” There are two on site vineyards at Allegretto Vineyard Resort growing Estate fruit for the Allegretto Wines. All the Allegretto Wines are available to taste on-site at the Willow Creek Tasting Room. The destination restaurant at the Resort is Cello Ristorante & Bar serving Breakfast, Lunch and Dinner. It’s an upscale yet casual Mediterranean-inspired restaurant. There is an extensive wine list in addition to the availability of the portfolio of Allegretto Wines. The handsome long bar is a centerpiece of the space and offers an ambitious Italian-themed cocktail program. On-site activities include scheduled Olive Oil Tastings with local olives from San Miguel Olive Farm and informative guided Art Tours which are really a must to fully appreciate all the museum-quality art that is part of every corner of the Resort. At a guest’s leisure there is a walk on the Star Garden Trail with twelve stations of meditation and a chance to meet and feed, George, the friendly vineyard Alpaca. Hundreds of Lavendar plants are grown on the estate and hand-harvested as VIP guest amenities. Allegretto Vineyards Resort’s hands-on veteran General Manager, Rich Verruni continues as our guest to describe all the special amenities that are part of the Allegretto Vineyard Resort experience. The post Show 567, March 2, 2024: Allegretto Vineyard Resort, Paso Robles, with General Manager Rich Verruni Part Two appeared first on SoCal Restaurant Show.

Our own Chef Andrew Gruel, the menu-maker behind the full-service Calico Fish House (in the Sunset Beach area of Huntington Beach) and also the founder and pizzaiola of the fast-casual Big Parm (New Jersey-style pizza) located in the Mess Hall in Tustin provides another timely and informative “Ask the Chef” segment where he responds to listeners’ thoughtful inquiries. It’s not all potent libations for the celebration of St. Patrick’s Day coming up on Sunday, March 17th. Chef Andrew has some suggestions on worthy and satisfying nibbles to take you well beyond green beer. Think Irish Soda Bread (corned beef sandwich) and Dutch Yellow Potatoes with bacon. Look for Chef Andrew’s new cooking video with Cathy Thomas on Orange Coast Magazine. He prepares One-Pan Seared Salmon with Sweet Potatoes (from Melissa’s), mushrooms, and garbanzo beans. Check out Chef Andrew’s handy and practical cooking tips on Substack at “American Gravy.” There is an accessible free level as well as a premium option with a modest cost. The post Show 567, March 2, 2024: Chef Andrew Gruel, Co-Host and Proprietor of Calico Fish House, with “Ask the Chef” appeared first on SoCal Restaurant Show.

Anne Marie Panoringan is now Culture OC’s well-informed food columnist. She reports industry news, current events and trends. Anne Marie also contributes regularly to Eater Los Angeles, LAist and a host of other well-respected publications. Anne Marie joins us in-studio to discuss her new outlet as Food Columnist for Culture OC and preview her next column. Along the way Anne Marie will highlight her past (and future) coverage of Strong Water in Anaheim, the only Orange County nominee as a semi-finalist for a James Beard Award. Also more salivating specifics on the range of South of the Border edible delights available at the food stands at the Mercado Gonzalez in Costa Mesa. “Bone Kettle restaurant, a recognized neighborhood gem since 2017, is a Southeast Asian Kitchen and Bar located right in the heart of Old Town Pasadena. Bone Kettle is a proudly family run and operated business by the Tjahyadi brothers (Chef Erwin and Eric) and their father (“Papa” & Chief Broth Officer.) Growing up in the San Gabriel Valley, The Tjahyadi Family rarely found Southeast Asian businesses that succinctly spotlighted Indonesian, Filipino, Malaysian and Singaporean food and flavors in an elegant and inspired way. From there, the idea of Bone Kettle was born.” Eric Tjahyadi (Principal) joins us with a steaming bowl of the signature Bone Broth at the ready. “Situated in the Los Olivos District of the Santa Ynez Valley, Vincent Vineyards is an estate vineyard and winery dedicated to making limited production Bordeaux varietal wines. The Family-owned winery (the creative vision of the late Tony Vincent) is the only producer in the region growing and making wine from all five of the noble red grapes of Bordeaux – Cabernet Sauvignon, Cabernet Franc, Merlot, Malbec and Petit Verdot in addition to Bordeaux’s prominent white grape, Sauvignon Blanc. Vincent also grows Syrah, a red wine grape that originated in the Rhone Valley of France.” The youthful winemaker is Zach Perron and he joins us gently pulling the cork on all that is Vincent Vineyards. Our own Chef Andrew Gruel, the menu-maker behind the full-service Calico Fish House (in the Sunset Beach area of Huntington Beach) and also the founder and pizzaiola of the fast-casual Big Parm (New Jersey-style pizza) located in the Mess Hall in Tustin provides another timely and informative “Ask the Chef” segment where he responds to listeners’ thoughtful inquiries. There is some new involved legislation on the horizon in California impacting (come July 1st) the mandatory Service Charges now appearing on restaurant checks. Chef Andrew explains. Also, the classic patty melt is back in fashion on better restaurant menus. As a burger devotee Chef Andrew always has his spatula at the ready.All of this and heaping helpings of extra deliciousness on this week’s not-to-miss show! The post Show 566, February 24, 2024: Show Preview with Executive Producer & Co-Host Andy Harris appeared first on SoCal Restaurant Show.

Anne Marie Panoringan is now Culture OC’s well-informed food columnist. She reports industry news, current events and trends. Anne Marie also contributes regularly to Eater Los Angeles, LAist and a host of other well-respected publications. Anne Marie joins us in-studio to further discuss her new outlet as Food Columnist for Culture OC and chat about recent and future columns. Along the way Anne Marie will highlight her past (and future) coverage of Strong Water in Anaheim, the only Orange County nominee as a semi-finalist for a James Beard Award. Also, more salivating specifics on the range of South of the Border edible delights available at Mercado Gonzalez in Costa Mesa. The post Show 566, February 24, 2024: Anne Marie Panoringan, Culture OC’s Food Columnist Part One appeared first on SoCal Restaurant Show.

Anne Marie Panoringan is now Culture OC’s well-informed food columnist. She reports industry news, current events and trends. Anne Marie also contributes regularly to Eater Los Angeles, LAist and a host of other well-respected publications. Anne Marie continues with us in-studio to further discuss her new outlet as Food Columnist for Culture OC and chat about recent and future columns. Along the way Anne Marie will highlight her past (and future) coverage of Strong Water in Anaheim, the only Orange County nominee as a semi-finalist for a James Beard Award. Also, more salivating specifics on the range of South of the Border edible delights available at Mercado Gonzalez’s food stands in Costa Mesa. There is also a high-prolife, full-service destination restaurant, Maizano and Bar Entre Nos, from the team responsible for the highly acclaimed LA Cha Cha Cha in the Arts District of DTLA. The post Show 566, February 24, 2024: Anne Marie Panoringan, Voice of OC’s Food Columnist Part Two appeared first on SoCal Restaurant Show.

“Bone Kettle restaurant, a recognized neighborhood gem since 2017, is a Southeast Asian Kitchen and Bar located right in the heart of Old Town Pasadena. Bone Kettle is a proudly family run and operated business by the Tjahyadi brothers (Chef Erwin and Eric) and their father (“Papa” & Chief Broth) Officer.)” “Growing up in the San Gabriel Valley, The Tjahyadi Family rarely found Southeast Asian businesses that succinctly spotlighted Indonesian, Filipino, Malaysian and Singaporean food and flavors in an elegant and inspired way. From there, the idea of Bone Kettle was born.” “The mission at Bone Kettle is to rethink what Southeast Asian cuisine is supposed to be. A reclaiming of the past and a reinterpretation of beloved dishes for the new generation.” Think Bone Marrow, Clam & Donuts, Sticky Pork Ribs, Oxtail Dumplings, Nasi Goreng and 36-Hour Bone Broth. Bone Kettle is also known for their extensive Sake selection. Bone Kettle is open for Dinner service daily from 4:30 p.m. to 9:30 p.m. Weekend Brunch is served on Saturday and Sunday from 10:00 a.m. to 2:00 p.m. A large, discounted Happy Hour menu is available from 4:30 p.m. to 6:00 p.m. on Mondays through Thursdays. This is a busy place and Reservations are highly suggested. Eric Tjahyadi joins us with a steaming bowl of the signature Bone Broth at the ready. The post Show 566, February 24, 2024: Bone Kettle in Pasadena with Partner Eric Tjahyadi Part One appeared first on SoCal Restaurant Show.

“Bone Kettle restaurant, a recognized neighborhood gem since 2017, is a Southeast Asian Kitchen and Bar located right in the heart of Old Town Pasadena. Bone Kettle is a proudly family run and operated business by the Tjahyadi brothers (Chef Erwin and Eric) and their father (“Papa” & Chief Broth) Officer.)” “Growing up in the San Gabriel Valley, The Tjahyadi Family rarely found Southeast Asian businesses that succinctly spotlighted Indonesian, Filipino, Malaysian and Singaporean food and flavors in an elegant and inspired way. From there, the idea of Bone Kettle was born.” “The mission at Bone Kettle is to rethink what Southeast Asian cuisine is supposed to be. A reclaiming of the past and a reinterpretation of beloved dishes for the new generation.” Think Bone Marrow, Clam & Donuts, Sticky Pork Ribs, Oxtail Dumplings, Nasi Goreng and 36-Hour Bone Broth. Bone Kettle is also known for their extensive Sake selection. Bone Kettle is open for Dinner service daily from 4:30 p.m. to 9:30 p.m. Weekend Brunch is served on Saturday and Sunday from 10:00 a.m. to 2:00 p.m. A large, discounted Happy Hour menu is available from 4:30 p.m. to 6:00 p.m. on Mondays through Thursdays. This is a busy place and Reservations are highly suggested. Eric Tjahyadi continues the conversation with a plate of Steak Tartare at the ready. The post Show 566, February 24, 2024: Bone Kettle in Pasadena with Partner Eric Tjahyadi Part Two appeared first on SoCal Restaurant Show.

“Situated in the Los Olivos District of the Santa Ynez Valley, Vincent Vineyards is an estate vineyard and winery dedicated to making limited production Bordeaux varietal wines. The Family-owned winery is the only producer in the region growing and making wine from all five of the noble red grapes of Bordeaux – Cabernet Sauvignon, Cabernet Franc, Merlot, Malbec and Petit Verdot in addition to Bordeaux’s prominent white grape, Sauvignon Blanc. Vincent also grows Syrah, a red wine grape that originated in the Rhone Valley of France.” The youthful winemaker is Zach Perron and he joins us to gently pull the cork on all that is Vincent Vineyards. “Established in 2007, Vincent Vineyards is the realized dream of founders Tony and Tanya Vincent, who purchased the 25-acre property with the intent to grow Cabernet and the other Bordeaux varieties they adored. The aesthetic was inspired by the legendary French estate of Chateau Haut Brion- located in Bordeaux. Cuttings for the Bordeaux varietals planted in their vineyard originated there. After much hard work and dedication, the Vincents bottled their first vintage in 2010, and five years later, debuted their stately Vincent Vineyards tasting room amidst 13.5 acres of estate wines.” “Their wine is 100 per cent estate grown and produced meaning they only use grapes grown right there on the property. All production occurs on the estate, too. Vincent Vineyards produces approximately 2,500 cases annually which qualifies them as a limited production winery.” The Estate Tasting Room is open 7 days a week from 11:00 a.m. to 5:00 p.m. The post Show 566, February 24, 2024: Vincent Vineyards, Los Olivos, with Winemaker Zach Perron Part One appeared first on SoCal Restaurant Show.

“Situated in the Los Olivos District of the Santa Ynez Valley, Vincent Vineyards is an estate vineyard and winery dedicated to making limited production Bordeaux varietal wines. The Family-owned winery is the only producer in the region growing and making wine from all five of the noble red grapes of Bordeaux – Cabernet Sauvignon, Cabernet Franc, Merlot, Malbec and Petit Verdot in addition to Bordeaux’s prominent white grape, Sauvignon Blanc. Vincent also grows Syrah, a red wine grape that originated in the Rhone Valley of France.” The youthful winemaker is Zach Perron and he continues with us gently pulling the cork on all that is Vincent Vineyards. “Established in 2007, Vincent Vineyards is the realized dream of founders Tony and Tanya Vincent, who purchased the 25-acre property with the intent to grow Cabernet and the other Bordeaux varieties they adored. The aesthetic was inspired by the legendary French estate of Chateau Haut Brion- located in Bordeaux. Cuttings for the Bordeaux varietals planted in their vineyard originated there. After much hard work and dedication, the Vincents bottled their first vintage in 2010, and five years later, debuted their stately Vincent Vineyards tasting room amidst 13.5 acres of estate wines.” “Their wine is 100 per cent estate grown and produced meaning they only use grapes grown right there on the property. All production occurs on the estate, too. Vincent Vineyards produces approximately 2,500 cases annually which qualifies them as a limited production winery.” The Estate Tasting Room is open 7 days a week from 11:00 a.m. to 5:00 p.m. The post Show 566, February 24, 2024: Vincent Vineyards, Los Olivos, with Winemaker Zach Perron Part Two appeared first on SoCal Restaurant Show.

Our own Chef Andrew Gruel, the menu-maker behind the full-service Calico Fish House (in the Sunset Beach area of Huntington Beach) and also the founder and pizzaiola of the fast-casual Big Parm (New Jersey-style pizza) located in the Mess Hall in Tustin provides another timely and informative “Ask the Chef” segment where he responds to listeners’ thoughtful inquiries. The classic patty melt is back in fashion on better restaurant menus. As a burger devotee Chef Andrew has his spatula at the ready. The chef’s hint is to form your own burger patty (loosely packed meat) and use a microplane to grate the cheese for a better melt. There is some new legislation on the horizon in California (AB 478) mandating (among lots of other things) the clear visibility (up-front) of the mandatory Service Charges now appearing on restaurant checks. Remember a Service Charge is not a gratuity and subject to Sales Tax in California. Chef Andrew explains. Look for Chef Andrew’s new cooking video with Cathy Thomas on Orange Coast Magazine. He prepares One-Pan Seared Salmon with Sweet Potatoes (from Melissa’s), mushrooms, and garbanzo beans. Check out Chef Andrew’s handy and practical cooking tips on Substack at “American Gravy.” There is an accessible free level as well as a premium option with a modest cost. The post Show 566, February 24, 2024: Chef Andrew Gruel, Co-Host and Proprietor of Calico Fish House, with “Ask the Chef” appeared first on SoCal Restaurant Show.

“Piccalilli located on the busy corner of Culver Blvd. and Main St. in downtown Culver City is a cozy restaurant and bar (including a lush front patio) with shareable plates that take inspiration from Asia and the American South. The dinner menu is designed around local and seasonal ingredients with a focus on preservation, pickling, and freshness. The bar serves spirit forward pre-prohibition cocktails, local beer, and a small carefully selected wine list. The distinctive decor (artfully designed by Preen) has colors of lush green and purple, bright with open garage doors, centered around a beautiful U-shaped bar filled with local spirits. Macks Collins is the Chef & Owner of restaurant Piccalilli in Culver City. A South Carolina native, Collins’ childhood dream of becoming a chef began after watching his idols, Martin Yan, Justin Wilson, and Julia Child cook on PBS. His professional career began when he stepped into a restaurant kitchen at age 16.” Chef Macks Collins takes a break from his busy kitchen to join us with tongs in hand. “Creature Comforts Brewing Company, an award-winning, purpose-driven craft brewery based in Athens, GA, opened its second taproom and brewery locally late last year. Located in City Market South, nestled in the Fashion District of downtown Los Angeles at 1124 San Julian St., the Creature Comforts DTLA site is the brewery’s first expansion beyond its home state of Georgia. Having previously collaborated with several breweries in Los Angeles, Creature Comforts sought to build a world-class brewery that allows the team to make beers locally and truly become a part of the Los Angeles beer community. The state-of-the-art facility has a 3,000 square-foot taproom and a 10,000 square-foot production facility. The taproom is in a reclaimed historic space that incorporates numerous items representing its roots. Situated on a bustling piazza near top restaurants and coffee shops, guests can order from nearby Superfine Pizza to be delivered directly to their taproom table. The brewery offers extensive outdoor seating with a beer garden and an upper-level covered patio with views of the city skyline. With private event space, bocce ball court and cornhole, the space is flexible to meet the needs of its guests.” Jake Wood heads the Los Angeles venture and joins us to tap the keg on all things Creature Comforts Brewing Co. Centennial Farm is a three-acre working farm located at the OC Fair & Event Center in Costa Mesa. They offer Garden Classes open to the public including the upcoming Centennial Farm Workshop : Backyard Bantams – Your Guide to Urban Chicken Keeping on Saturday, February 24th from 10:00 a.m. to 12 Noon. “Join Centennial Farm for a unique urban-ag venture tailored specifically for Southern Californians looking to embrace backyard chicken keeping within the confines of city living. In this course, discover the world of bantam chickens, the ideal choice for enthusiasts with limited space and keen to comply with city ordinances while maintaining good neighborly relations. Learn about the diverse breeds of these petite and charming chickens, including which ones are prolific egg producers. Instructor Adam Waugh (our guest) will guide attendees through the essentials, from designing the perfect coop to providing optimal nutrition and health management. Plus, get advice on navigating your city’s specific chicken-keeping regulations.” Our own Chef Andrew Gruel, the menu-maker behind the full-service Calico Fish House (in the Sunset Beach area of Huntington Beach) and also the founder and pizzaiola of the fast-casual Big Parm (New Jersey-style pizza) located in the Mess Hall in Tustin provides another timely and informative “Ask the Chef” segment where he responds to listeners’ thoughtful inquiries. It’s “National Potato Lovers” Month! Chef Andrew shares his quick and simple classic recipe for “Instant” Golden Potatoes using Melissa’s Dutch Yellow Potatoes grown in Idaho. All of this and heaping helpings of extra deliciousness on this week’s not-to-miss show! The post Show 565, February 17, 2024: Show Preview with Executive Producer & Co-Host Andy Harris appeared first on SoCal Restaurant Show.

“Piccalilli located on the busy corner of Culver Blvd. and Bagley Ave. in downtown Culver City is a cozy restaurant and bar (including a lush front patio) with shareable plates that take inspiration from Asia and the American South. The dinner menu is designed around local and seasonal ingredients with a focus on preservation, pickling, and freshness. The bar serves spirit forward pre-prohibition cocktails, local beer, and a small carefully selected wine list. The decor (artfully designed by Preen) has colors of lush green and purple, bright with open garage doors, centered around a beautiful U-shaped bar filled with local spirits.” Think Thai Chicken Katsu with Jidori Chicken, Thai Bird Chili, Aromatics, Chicken Fat and Pineapple Achar, and, on the cocktail side, Bangtao Tea with Blue Ice Potato Vodka, Sweetened Thai Tea and Coconut Cream. “Macks Collins is the Chef & Owner of restaurant Piccalilli in Culver City. A South Carolina native, Collins’ childhood dream of becoming a chef began after watching his idols, Martin Yan, Justin Wilson, and Julia Child cook on PBS. His professional career began when he stepped into a restaurant kitchen at age 16.” Chef Macks Collins takes a break from his busy kitchen to join us with tongs in hand. The post Show 565, February 17, 2024: Co-Proprietor & Executive Chef Macks Collins, Piccalilli, Culver City Part One appeared first on SoCal Restaurant Show.

“Piccalilli located on the busy corner of Culver Blvd. and Bagley Ave. in downtown Culver City is a cozy restaurant and bar (including a lush front patio) with shareable plates that take inspiration from Asia and the American South. The dinner menu is designed around local and seasonal ingredients with a focus on preservation, pickling, and freshness. The bar serves spirit forward pre-prohibition cocktails, local beer, and a small carefully selected wine list. The decor (artfully designed by Preen) has colors of lush green and purple, bright with open garage doors, centered around a beautiful U-shaped bar filled with local spirits.” “Macks Collins is the Chef & Owner of restaurant Piccalilli in Culver City. A South Carolina native, Collins’ childhood dream of becoming a chef began after watching his idols, Martin Yan, Justin Wilson, and Julia Child cook on PBS. His professional career began when he stepped into a restaurant kitchen at age 16.” Chef Macks Collins takes a 2nd break from his busy kitchen to continue with us. The post Show 565, February 17, 2024: Co-Proprietor & Executive Chef Macks Collins, Piccalilli, Culver City Part Two appeared first on SoCal Restaurant Show.

“Creature Comforts Brewing Company, an award-winning, purpose-driven craft brewery based in Athens, GA, opened its second taproom and brewery locally late last year. Located in City Market South, nestled in the Fashion District of downtown Los Angeles at 1124 San Julian St., the Creature Comforts DTLA site is the brewery’s first expansion beyond its home state of Georgia.” It’s in the same food-centric development with Steve and Dina Samson’s Rossoblu and Celebrity Chef Antonia Lofaso’s, Dama. “Having previously collaborated with several breweries in Los Angeles, Creature Comforts sought to build a world-class brewery that allows the team to make beers locally and truly become a part of the Los Angeles beer community.” Jake Wood heads the Los Angeles venture. “The state-of-the-art facility has a 3,000 square-foot taproom and a 10,000 square-foot production facility. The taproom is in a reclaimed historic space that incorporates numerous items representing its roots. Situated on a bustling piazza near top restaurants and coffee shops, guests can order from nearby Superfine Pizza to be delivered to their taproom table. The brewery offers extensive outdoor seating with a beer garden and an upper-level covered patio with views of the city skyline. With private event space, bocce ball court and cornhole, the space is flexible to meet the needs of its guests.” “Known for its wide range of highly rated beers, the Creature Comforts line-up includes year-round and seasonal offerings such as Tropicália (American IPA), Classic City Lager (Lager), Bigger Dreams (Hazy IPA), Cosmik Debris (Double IPA) and others. Limited releases range from Hazy Double IPAs and Fruited Berliner Weisses to rustic barrel-aged farmhouse-style ales using locally sourced ingredients. Creature Comforts DTLA also produces select beers exclusively for the California market.” Just released in draft is DTLA IPA, a new West Coast IPA. “Since launching in 2014 in downtown Athens, GA, home to the University of Georgia, Creature Comforts has electrified the craft beer community with its year-round and limited-release beers, with sales skyrocketing them to be the number one craft brewer in Georgia.” Jake Wood (who heads the L.A. operation) joins us to tap the keg on all that is Creature Comforts Brewing Co. The post Show 565, February 17, 2024: Creature Comforts Brewing Co. DTLA with Jake Wood Part One appeared first on SoCal Restaurant Show.

“Creature Comforts Brewing Company, an award-winning, purpose-driven craft brewery based in Athens, GA, opened its second taproom and brewery locally late last year. Located in City Market South, nestled in the Fashion District of downtown Los Angeles at 1124 San Julian St., the Creature Comforts DTLA site is the brewery’s first expansion beyond its home state of Georgia.” Jake Wood heads the Los Angeles venture. “The state-of-the-art facility has a 3,000 square-foot taproom and a 10,000 square-foot production facility. The taproom is in a reclaimed historic space that incorporates numerous items representing its roots. Situated on a bustling piazza near top restaurants and coffee shops, guests can order from nearby Superfine Pizza to be delivered to their taproom table. The brewery offers extensive outdoor seating with a beer garden and an upper-level covered patio with views of the city skyline. With private event space, bocce ball court and cornhole, the space is flexible to meet the needs of its guests.” It’s in the same food-centric development with Steve and Dina Samson’s Rossoblu and Celebrity Chef Antonia Lofaso’s, Dama. “Known for its wide range of highly rated beers, the Creature Comforts line-up includes year-round and seasonal offerings such as Tropicália (American IPA), Classic City Lager (Lager), Bigger Dreams (Hazy IPA), Cosmik Debris (Double IPA) and others. Limited releases range from Hazy Double IPAs and Fruited Berliner Weisses to rustic barrel-aged farmhouse-style ales using locally sourced ingredients. Creature Comforts DTLA also produces select beers exclusively for the California market.” Just released is DTLA IPA, a new West Coast IPA. “Creature Comforts’ mission is to foster human connection and sees its beer as a means of creating these ties. Its groundbreaking strategic impact programs, “Get Comfortable,” targeting those most in need, “Get Artistic,” supporting the arts, and “Brew For One,” an annual beer initiative helping one worthy individual, have helped generate more than $4 million of value for the local communities they serve.” Jake Wood (who heads the L.A. operation)continues with us tapping the keg on all that is Creature Comforts Brewing Co. The post Show 565, February 17, 2024: Creature Comforts Brewing Co. DTLA with Jake Wood Part Two appeared first on SoCal Restaurant Show.