SoCal Restaurant Show

Happy New Year and all good wishes for 2024 from all your food obsessed friends at “SoCal Restaurant Show” on AM 830 KLAA radio! 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 review highlights of her current column. Along the way Anne Marie will discuss her recent dining adventures in Las Vegas including a meal at Peter Luger Steak House (of Brooklyn) at Caesars Palace and the opening of the first mainland location of Zippy’s (revered in Hawaii) in Las Vegas. Also an overview of the ambitious Mercado Gonzalez (a Mexican Food Wonderland) in Costa Mesa. Chef Rich Mead is the proprietor of the ever-popular Farmhouse at Rogers Garden in Corona del Mar. Chef Rich’s seasonal menus feature ingredients sourced from local and sustainably focused farmers and purveyors. Chef Rich’s special New Year’s Eve menu at Farmhouse can be enjoyed a la carte or as a Tasting Menu. Think Roast Stuffed Lobster Tail and Spaghetti Squash “Fra Diavolo.” Dessert is a festive Champagne Citrus Cake. Rich is a longtime supporter of The Ecology Center (non-profit) in San Juan Capistrano. He was one of the first chefs to gladly volunteer his culinary services to cook an al fresco repast there. When he prepares a meal there as part of their (fundraising) monthly Community Table Dinner Series it’s an evening not to be missed. Chef Rich Mead takes a break from his regular Saturday morning sourcing trip at the Santa Monica Farmers Market for his New Year’s Eve menu to be with us. Last month at the Peninsula Beverly Hills, the Italy-America Chamber of Commerce West and Italy’s Regione Campania hosted “Campania Unveiled – A Gastronomic Exploration Through Tastings and Education” for the trade and media. Sommelier and wine educator Diego Meraviglia presented an informative Master Class on the wines of Campania including a guided tasting of 6 wines as well as an overview of the area. Diego Meraviglia is our guest pulling the cork on the wines of Campania. James Park, food writer and chili crisp devotee, has created Chili Crisp, the cookbook, – 50+ Recipes to Satisfy Your Spicy, Crunchy, Garlicky Cravings. Between the covers are “50 approachable and adaptable recipes to fill your whole day with chili crisp. Packed with Chili Crisp inspiration to take your love of this spicy ingredient to the next level, Park provides dozens of no-recipe recipes (potato chips + chili crisp, a match made in snack heaven) and a handy formula to inspire the reader to create your very own house version of Chili Crisp.” For the uninitiated “Chili Crisp (a Chinese condiment) is a magical sauce that tingles with heat, crunches with fried garlic and onions, and pleasantly coats any food with oily goodness.” James Park takes a pause from enjoying a bowl of his Spicy Tomato and Egg Soup to join us. 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 should be Dungeness Crab Season in all of California right now but it’s been delayed again in a lot of areas. Chef Andrew explains. Beverages are now getting more attention from fast casual restaurants. We’ll take a closer look at what’s happening McDonald’s (CosMc’s) and In-N-Out as examples. All of this and heaping helpings of extra deliciousness on this week’s not-to-miss show! The post Show 558, December 30, 2023: 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 discuss her new outlet as Food Columnist for Culture OC and preview her next column. First it’s her 2nd YouTube video adventure with content creator Dzung Lewis also known as “Honeysuckle.” Then it’s on to a favorite dish at Chef Nick Weber’s Populaire at South Coast Plaza. Along the way Anne Marie will highlight her recent dining adventures in Las Vegas including a meal at Peter Luger Steak House (of Brooklyn) at Caesars Palace and the opening of first mainland Zippy’s (revered in Hawaii) in Las Vegas. Also an overview of the ambitious Mercado Gonzalez (a Mexican Food Wonderland) in Costa Mesa. The post Show 558, December 30, 2023: 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 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 recent dining adventures in Las Vegas including a meal at Peter Luger Steak House (of Brooklyn) at Caesars Palace and the opening of first mainland Zippy’s (revered in Hawaii) in Las Vegas. Also an overview of the ambitious Mercado Gonzalez (a Mexican Food Wonderland) in Costa Mesa. The post Show 558, December 30, 2023: Anne Marie Panoringan – Culture OC’s Food Columnist Part Two appeared first on SoCal Restaurant Show.

Chef Rich Mead is the proprietor of the ever-popular Farmhouse at Rogers Garden in Corona del Mar. Chef Rich’s seasonal menus feature ingredients sourced from local and sustainably focused farmers and purveyors. Sunday Brunch in the Gardens is a celebratory Orange County tradition. Chef Rich’s special New Year’s Eve menu at Farmhouse can be enjoyed ala carte or as a Tasting Menu. Think Roast Stuffed Lobster Tail and Spaghetti Squash “Fra Diavolo.” Dessert is an elegant Champagne Citrus Cake. Rich is a longtime supporter of The Ecology Center (non-profit) in San Juan Capistrano. He was one of the first chefs to gladly volunteer his services to cook an al fresco repast there. When he prepares a meal there as part of their (fundraising) Community Table Dinner Series it’s an evening not to be missed. In 2024 Chef Rich is scheduled to be at The Ecology Center on Friday evening, May 24th for a Community Table Dinner. Make your plans accordingly. These anticipated evenings reach capacity very quickly. Chef Rich Mead takes a break from his regular Saturday morning sourcing trip at the Santa Monica Farmers Market for his New Year’s Eve menu to join us. The post Show 558, December 30, 2023: Chef Rich Mead, Farmhouse at Roger’s Garden, Corona del Mar Part One appeared first on SoCal Restaurant Show.

Chef Rich Mead is the proprietor of the ever-popular Farmhouse at Rogers Garden in Corona del Mar. Chef Rich’s seasonal menus feature ingredients sourced from local and sustainably focused farmers and purveyors. Sunday Brunch in the Gardens is a celebratory Orange County tradition. Chef Rich’s special New Year’s Eve menu at Farmhouse can be enjoyed ala carte or as a Tasting Menu. Think Roast Stuffed Lobster Tail and Spaghetti Squash “Fra Diavolo.” Dessert is an elegant Champagne Citrus Cake. Rich is a longtime supporter of The Ecology Center (non-profit) in San Juan Capistrano. He was one of the first chefs to gladly volunteer his services to cook an al fresco repast there. When he prepares a meal there as part of their (fundraising) Community Table Dinner Series it’s an evening not to be missed. In 2024 Chef Rich is scheduled to be at The Ecology Center on Friday evening, May 24th (with Chef Daniel Mattern of Friends and Family in Los Angeles) for a Community Table Dinner. Make your plans accordingly. These anticipated evenings reach capacity very quickly. Chef Rich Mead takes a further break from his regular Saturday morning sourcing trip at the Santa Monica Farmers Market for his New Year’s Eve menu to continue with us. The post Show 558, December 30, 2023: Chef Rich Mead, Farmhouse at Roger’s Garden, Corona del Mar Part Two appeared first on SoCal Restaurant Show.

Last month at the Peninsula Beverly Hills, the Italy-America Chamber of Commerce West and Italy’s Regione Campania hosted “Campania Unveiled – A Gastronomic Exploration Through Tastings and Education” for the trade and media. Sommelier and wine educator Diego Meraviglia presented an informative Master Class on the wines of Campania including a guided tasting of 6 wines as well as an overview of the area. For red wines the area is known for Aglianico and Piedirosso. For white varieties expect Asprinio, Fiano, Greco and Falanghina. Geographically the area is best recognized for the Almafi Coast and Naples. Sommelier Diego Meraviglia is our guest gently pulling the cork on the wines of Campania. The post Show 558, December 30, 2023: Sommelier Diego Meraviglia, “Campania Unveiled” appeared first on SoCal Restaurant Show.

For the uninitiated “Chili Crisp (a Chinese condiment) is a magical sauce that tingles with heat, crunches with fried garlic and onions, and pleasantly coats any food with oily goodness. Stir it into soup, toss it with noodles, drizzle it on warm, buttery biscuits. It’s both a foodie obsession and a surprise secret weapon for adding spice and depth to any meal.” “James Park, food writer and chili crisp devotee, has created Chili Crisp, the cookbook, – 50+ Recipes to Satisfy Your Spicy, Crunchy, Garlicky Cravings. Between the covers are 50 approachable and adaptable recipes to fill your whole day with chili crisp. Packed with Chili Crisp inspiration to take your love of this spicy ingredient to the next level, Park provides dozens of no-recipe recipes (potato chips + chili crisp, a match made in snack heaven) and a handy formula to inspire the reader to create your very own house version of Chili Crisp.” “James Park, the author of Chili Crisp, the cookbook, is a recipe developer and food writer based in Brooklyn. Trained at the International Culinary Center in New York City, he has worked with various food media brands, such as Eater, Food52, BuzzFeed, and Chowhound. He shares his love for Korean cuisine and culture, fried chicken, chili crisp, and more @jamesyworld on social media.” James Park takes a pause from enjoying a bowl of his Spicy Tomato and Egg Soup to join us. James graciously shares with us the Chili Crisp recipes that he enthusiastically demonstrated for the Melissa’s food media group. The post Show 558, December 30, 2023: Chili Crisp – 50+ Recipes to Satisfy Your Spicy, Crunchy, Garlick Cravings with Food Writer James Park 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 should be Dungeness Crab Season in California right now but it’s been delayed yet again in many areas. Chef Andrew explains. Beverages are now getting more attention from fast casual restaurants. We’ll take a closer look at McDonald’s (CosMc’s) and In-N-Out as current examples. Look for Chef Andrew’s new cooking video with Cathy Thomas on the Orange Coast Magazine Website. 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 558, December 30, 2023: Co-Host and Chef Andrew Gruel with “Ask the Chef” appeared first on SoCal Restaurant Show.

The happiest of Happy Holidays to all our loyal Listeners. Keep in mind we have a flavor-packed show on our menu to round out 2023 on Saturday, December 30th. Please do join us. The Danish-owned Danish Mill Bakery has been a family-owned tradition in Solvang for 63 years. “Arvid Petersen, the founder of Danish Mill Bakery Inc. finished his apprenticeship as a baker in 1931. Upon receiving his degree as a journeyman baker, he went to work for one of the finest bakeries in Copenhagen, Denmark. While working there he supplied the baked goods for King Christian X of Denmark. The family immigrated to the United States in 1957. On September 17th, 1960, the Danish Mill Bakery was opened in Solvang, California. Arvid’s son, Torben Petersen, learned from his father and build upon his father’s legacy, continued Danish Mill Bakery until 2020. Multi-faceted Danish entrepreneur (and Solvang resident) Rene Gross Kaerskov (with no previous bakery or confectionary experience) acquired the business in 2020 with the goal of delivering both a contemporary and a traditional Danish bakery experience to his customers. Danish Mill Bakery’s current Pastry Chef Henrik Gram was born and raised in Copenhagen in Denmark and has been working as a baker for more than 40 years.” Proprietor Rene Gross Kaerskov is our guest with a licorice ice cream in a waffle cone at the ready. “The talented culinary team at Southern California’s luxury Terranea Resort in Palos Verdes with its one-of-a-kind Pacific oceanfront location have created memorable holiday dining experiences to delight destination travelers and local and regional family and friends – from a Breakfast with Santa to Christmas Day specials at various dining venues for tantalizing Christmas Eve and Day brunches and dinner buffets at catalina kitchen and lavish gourmet holiday dining at mar’sel, the resort’s signature restaurant. For local and destination travelers who love sharing fine dining with family and friends, Terranea also offers an appealing choice for festive New Year’s Eve culinary offerings from a luxurious Hollywood-themed extravaganza to a Winter Wonderland family dinner and more” Terranea’s Executive Chef, Andrew Vaughan, is our guide to all of Terranea’s varied and special Holiday dining options. The 2nd year anniversary of notable Las Vegas-based food and entertainment journalist Al Mancini’s ambitious Neon Feast dining app is on the horizon. Lots of new features have now been added to the updated App. “Available now on app stores for both Apple and Android (as well as on their website), Neon Feast solves the “where to eat” dilemma for both visitors and locals with listings curated by dozens of local and nationally prominent food & beverage experts, searchable through a unique combination of filters and capabilities.” Al Mancini is our in-the-know guest with highlights of what’s new on the Vegas dining scene and then looking ahead to what’s notable on the horizon for 2024. Some of the current talk of the town on dining is about the high-end restaurants at the newly opened (and long-delayed) Fontainebleau on The Strip and Zippy’s, a beloved fast-casual import from Hawaii known for their Chicken Katsu. Chef Raphael Lunetta is presenting an enchanting Christmas Eve Feast al Lunetta in Santa Monica served family-style. Every table is served all items on the menu including the range of sides. The repast begins with a Charcuterie and Fromage Board. The Starters include a Warm Wild Mushroom Salad and Shrimp Cocktail with marinated cucumbers, yuzu kosho tomatillo and classic tomato cocktail sauce. The Mains are Maine Lobster Rigatoni, Almond Crusted John Dory and Tarragon Lemon Pepper Prime Rib. The range of Sides are aged gouda parmesan mashed potatoes, poached asparagus sherry mustard vinaigrette, herb potato gnocchi and farmers market roasted vegetables. Dessert is a festive Buche de Noel. The feast is priced at $125 per guest. Chef Raphael Lunetta joins us with his Christmas Eve preview, New Year’s Eve menu and the details of his ongoing 3-course Power Lunch offered Tuesday through Friday. 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 Holidays are here and stress-free Holiday cooking is always the ultimate objective. As a working chef Andrew has plenty of experience with cooking wisely for the Holidays for both demanding guests and discerning Family. Chef Andrew joins us with his continuing series of genuinely useful holiday cooking tips. For his finale before Christmas, Chef Andrew will explain the festive Italian-American – tradition of The Feast of the Seven Fishes for Christmas Eve. All of this and heaping helpings of ext

The Danish-owned Danish Mill Bakery has been a family-owned tradition in Solvang for 63 years. “Arvid Petersen, the founder of Danish Mill Bakery Inc. finished his apprenticeship as a baker in 1931. Upon receiving his degree as a journeyman baker, he went to work for one of the finest bakeries in Copenhagen, Denmark. While working there he supplied the baked goods for King Christian X of Denmark. In 1940 the Petersens started the Danish Mill Bakery in Copenhagen, Denmark. The family immigrated to the United States in 1957. On September 17th, 1960, the Danish Mill Bakery was opened in Solvang, California. Arvid’s son, Torben Petersen, learned from his father and build upon his father’s legacy, continued Danish Mill Bakery until 2020.” Danish entrepreneur (and Solvang resident) Rene Gross Kaerskov (with no previous bakery experience) acquired the business in 2020 with the goal of delivering both a contemporary and a traditional Danish bakery experience to his customers. “Danish Mill Bakery’s Pastry Chef Henrik Gram was born and raised in Copenhagen in Denmark and has been working as a baker for more than 40 years. Henrik received his apprenticeship as baker and has owned several of his own bakeries in Denmark until he immigrated to the United States in 2009. While working in Copenhagen he baked for H.M. Queen Margrethe II of Denmark and various Ambassadors.” A specialty year-round are the Christmas Cookies, Danish Vaniljekranse (“Vanilla Wreaths.”) Rene Gross Kaerskov also operates two other authentic Danish dessert spots in Solvang. Newly opened by Rene next to the landmark Landsby Hotel on Solvang’s Mission Dr. is Brod & Kage (bread and cake.) It’s a mini version of Danish Mill Bakery featuring the most popular items. Also in Rene’s sweets portfolio is Aebleskivehuset, a Danish dessert shop featuring signature aebleskivers, house-made Danish ice cream flavors and handcrafted espresso drinks. Rene Gross Kaerskov is our guest with a licorice ice cream in a waffle cone at the ready. The post Show 557, December 23, 2023: Danish Mill Bakery, Solvang, with Proprietor Rene Gross Kaerskov Part One appeared first on SoCal Restaurant Show.

The Danish-owned Danish Mill Bakery has been a family-owned tradition in Solvang for 63 years. “Arvid Petersen, the founder of Danish Mill Bakery Inc. finished his apprenticeship as a baker in 1931. Upon receiving his degree as a journeyman baker, he went to work for one of the finest bakeries in Copenhagen, Denmark. While working there he supplied the baked goods for King Christian X of Denmark. In 1940 the Petersens started the Danish Mill Bakery in Copenhagen, Denmark. The family immigrated to the United States in 1957. On September 17th, 1960, the Danish Mill Bakery was opened in Solvang, California. Arvid’s son, Torben Petersen, learned from his father and build upon his father’s legacy, continued Danish Mill Bakery until 2020.” Danish entrepreneur (and Solvang resident) Rene Gross Kaerskov (with no previous bakery experience) acquired the business in 2020 with the goal of delivering both a contemporary and a traditional Danish bakery experience to his customers. “Danish Mill Bakery’s Pastry Chef Henrik Gram was born and raised in Copenhagen in Denmark and has been working as a baker for more than 40 years. Henrik received his apprenticeship as baker and has owned several of his own bakeries in Denmark until he immigrated to the United States in 2009. While working in Copenhagen he baked for H.M. Queen Margrethe II of Denmark and various Ambassadors.” A specialty year-round are the Christmas Cookies, Danish Vaniljekranse (“Vanilla Wreaths.”) “Rene Gross Kaerskov also operates two other authentic Danish dessert spots in Solvang. Newly opened by Rene next to the landmark Landsby Hotel on Solvang’s Mission Dr. is Brod & Kage (bread and cake.) It’s a mini version of Danish Mill Bakery featuring the most popular items. Also in Rene’s sweets portfolio is Aebleskivehuset, a Danish dessert shop featuring signature aebleskivers, house-made Danish ice cream flavors and handcrafted espresso drinks.” Rene Gross Kaerskov continues as our guest with a double scoop of licorice ice cream in a waffle cone at the ready. The post Show 557, December 23, 2023: Danish Mill Bakery, Solvang, with Proprietor Rene Gross Kaerskov Part Two appeared first on SoCal Restaurant Show.

“The talented culinary team at Southern California’s luxury Terranea Resort in Palos Verdes with its one-of-a-kind Pacific oceanfront location have created memorable holiday dining experiences to delight destination travelers and local and regional family and friends – from a Breakfast with Santa to Christmas Day specials at various dining venues for tantalizing Christmas Eve and Day brunches and dinner buffets at catalina kitchen and lavish gourmet holiday dining at mar’sel, the resort’s signature restaurant.” “Serenely set at its one-of-a-kind location along the Pacific Ocean, Southern California’s luxurious Terranea Resort is a grand place to kiss 2023 a fond farewell and embrace 2024 with open, appreciative greetings. For local and destination travelers who love sharing fine dining with family and friends, Terranea offers an appealing choice for festive New Year’s Eve culinary offerings from a luxurious Hollywood-themed extravaganza to a Winter Wonderland family dinner and more,” Ongoing in the Lobby Lounge is the holiday-themed Gingerbread Lounge where guests experience Terranea’s largest confectionary creation! This is truly the work of the Resort’s long-time Executive Pastry Chef’s (Pierino Jermoni) art. Featuring festive cocktails, seasonal sips, and house-made sweet treats (including freshly-baked Gingerbread Cookies and Peppermint Chocolate Bark) that are sure to make spirits bright. Terranea’s Executive Chef, Andrew Vaughan, is our guide to all of Terranea’s special Holiday dining options. Chef Vaughan has been working in Terranea’s kitchens for nine years. The post Show 557, December 23, 2023: Terranea Resort, Rancho Palos Verdes, for the Holidays with Executive Chef Andrew Vaughan appeared first on SoCal Restaurant Show.

The 2nd year anniversary of notable Las Vegas-based food and entertainment journalist Al Mancini’s ambitious Neon Feast dining app is on the horizon. Lots of new features have now been added to the updated App. “Available now on app stores for both Apple and Android (as well as on Neon Feast), Neon Feast solves the “where to eat” dilemma for both visitors and locals with listings curated by dozens of local and nationally prominent food & beverage experts, searchable through a unique combination of filters and capabilities.” “The weekly “Food and Loathing” podcast created by Al Mancini is a savage journey into the stomach of the Las Vegas restaurant and bar scene – with occasional detours to explore some of the valley’s other decadent offerings (edible and otherwise).” Each week, veteran food writer Al Mancini offers the lowdown on what’s new, what’s hot and what’s delicious in America’s most glamorous culinary city. Al invites you into his insider conversations with the chefs, bartenders, journalists, and other experts who know where to go – and what to order when you get there.” Al Mancini is our in-the-know guest with highlights of what’s new on the Vegas dining scene and then looking ahead to what’s on the horizon for 2024. First a honest discussion of the impact of the just concluded Formula 1 Las Vegas Grand Prix on the local dining scene. The post Show 557, December 23, 2023: Al Mancini, creator of “Neon Feast” dining App for Las Vegas and “Food and Loathing” Podcast Part One appeared first on SoCal Restaurant Show.

The 2nd year anniversary of notable Las Vegas-based food and entertainment journalist Al Mancini’s ambitious Neon Feast dining app is on the horizon. Lots of new features have now been added to the updated App. “Available now on app stores for both Apple and Android (as well as on Neon Feast), Neon Feast solves the “where to eat” dilemma for both visitors and locals with listings curated by dozens of local and nationally prominent food & beverage experts, searchable through a unique combination of filters and capabilities.” “The weekly “Food and Loathing” podcast created by Al Mancini is a savage journey into the stomach of the Las Vegas restaurant and bar scene – with occasional detours to explore some of the valley’s other decadent offerings (edible and otherwise).” Each week, veteran food writer Al Mancini offers the lowdown on what’s new, what’s hot and what’s delicious in America’s most glamorous culinary city. Al invites you into his insider conversations with the chefs, bartenders, journalists, and other experts who know where to go – and what to order when you get there.” Al Mancini continues as our in-the-know guest with further highlights of what’s new on the Vegas dining scene. Some of the current talk of the town on dining is about the high-end restaurants at the newly opened (and long-delayed) Fontainebleau on The Strip, and Zippy’s a beloved fast-casual import from Hawaii known for their Chicken Katsu. Also the debut of the Durango Casino and Resort and Chef Gene Villiatora’s Ai Pono Café (from Costa Mesa) there saluting Hawaii Street Food. The post Show 557, December 23, 2023: Al Mancini, creator of “Neon Feast” dining App for Las Vegas and “Food and Loathing” Podcast Part Two appeared first on SoCal Restaurant Show.

Chef Raphael Lunetta is presenting an enchanting Christmas Eve Feast at Lunetta in Santa Monica served family-style. Every table is served all items on the menu including the range of sides. The repast begins with a Charcuterie and Fromage Board. The Starters include a Warm Wild Mushroom Salad and Shrimp Cocktail with marinated cucumbers, yuzu kosho tomatillo and classic tomato cocktail sauce. The Mains are Maine Lobster Rigatoni. Almond Crusted John Dory and Tarragon Lemon Pepper Prime Rib. The range of Sides are aged gouda parmesan mashed potatoes, poached asparagus sherry mustard vinaigrette, herb potato gnocchi and farmers market roasted vegetables. Dessert is a festive Buche de Noel. The feast is priced at $125 per guest. Chef Raphael Lunetta joins us with his Christmas Eve menu preview plus New Year’s Eve menu options (Foraged Mushroom Pappardelle) and the ongoing 3-course, Weekday Power Lunch menu. The post Show 557, December 23, 2023: Chef Raphael Lunettea, Proprietor, Lunetta, Santa Monica 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 Holidays are here and stress-free Holiday cooking is always the ultimate objective. As a working chef Andrew has plenty of experience with cooking wisely for the Holidays for both demanding guests and discerning Family. Chef Andrew joins us with his continuing series of genuinely useful holiday cooking tips. For his finale before Christmas, Chef Andrew will explain the festive Italian-American – tradition of The Feast of the Seven Fishes for Christmas Eve. Is there an order to the presentation of the fish on the table and should the progression go from mild to bolder flavors? Because it’s in season right now Chef Andrew suggests getting the succulent Pacific / California Spiny Lobster in the mix of seafood. Check out Chef Andrew’s handy and practical cooking tips on Substack at “American Gravy.” There is a accessible free level as well as a premium option with a modest cost. The post Show 557, December 23, 2023: Co-Host and Chef Andrew Gruel with “Ask the Chef” appeared first on SoCal Restaurant Show.

One of the noteworthy new program elements in the recently concluded LA Chef Conference 2023 was the activation of the LA Chef Con / Los Angeles Trade Technical College (LATTC) Student Mentorship Program. Five outstanding LATTC Culinary Arts Pathway Students were each awarded $1,000 and then paired with a leading industry mentor for one year with the objective of furthering their growth and education on the Culinary Arts. The Mentorship Program was funded by a grant from Lawry’s Restaurants. One of the Mentorship Program’s recipients is LATTC Culinary Arts Pathway student Daisy Garcia. Daisy has been paired with Spago Beverly Hills’ Executive Pastry Chef, Della Gossett. We’ll meet them both. “Tis’ the season for San Pedro Fish Market’s annual 12 Days of ShrimpMas, a 12-day giveaway series that celebrates the magic of the season with exclusive promotions and a chance to win exciting prizes running from December 11th to 22nd, 2023. Make holiday gatherings merry and bright with San Pedro Fish Market’s new festive Family Meal Kits available through December 31, 2023 and get exclusive deals on stocking stuffers with gift card deals through December 31, 2023.” We reel in Michael Ungaro, CEO and Owner of San Pedro Fish Market and Restaurant to provide all the finny details. “The Willows at the Chumash Casino Resort is their 14- time AAA Four Diamond rated restaurant specializing in mouthwatering prime steaks and seafood, together with an extensive selection of local and imported wines recognized as a Wine Spectator award-winner. The menu features fresh and flavorful ingredients from local farms, ranches and gardens. The Willows itself offers a comfortably elegant setting with multiple private dining rooms.” Peter Sherlock, Executive Director of Food and Beverage at Chumash Casino Resort (and an accomplished chef by training) is our guide to all the varied cuisine available at the Resort including Willows, Grains and Grounds and the Food Court. Baker Dean Kim is again hosting his Annual Festive Christmas Pop-Up Store by OC Baking at his commercial bakery in Orange on December 22nd from 8:00 a.m. until sell out. It’s an incredible array of scrumptious food and sweet treats from small producers who are passionate about their gourmet specialty food products. It’s everything from baked goods from Crema Artisan Bakery to Pascal Coffee. Chef Lisa Gilmore will be there with her popular line of Soup’d Up soups packaged in quart containers. Look fer her Italian Wedding, Cream of Mushroom and Potato Sausage soups. Baker Dean Kim, Tarit Tanjasiri of Crema Artisan Bakery and Chef Lisa Gilmore join us with all the delectable specifics. 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 Holidays are here and stress-free Holiday cooking is always the ultimate objective. As a working chef Andrew has plenty of experience with cooking wisely for the Holidays for both demanding guests and discerning Family. Chef Andrew joins us with his continuing series of genuinely useful holiday cooking tips. This week it’s roasted goose as the possible centerpiece for the Holiday Table. Egg prices are on the rise, again. Chef Andrew explains what’s going on. All of this and heaping helpings of extra deliciousness on this week’s not-to-miss show! The post Show 556, December 16, 2023: Show Preview with Executive Producer & Co-Host Andy Harris appeared first on SoCal Restaurant Show.

One of the new programming elements in the recently concluded LA Chef Conference 2023 was the activation of the LA Chef Con / Los Angeles Trade Technical College (LATTC) Student Mentorship Program. Five outstanding LATTC Culinary Arts Pathway Students were each awarded $1,000 and then paired with a leading industry mentor for one year with the objective of furthering their growth and education on the Culinary Arts. The Mentorship Program was funded by a grant from Lawry’s Restaurants. One of the Mentorship Program’s recipients is LATTC Culinary Arts Pathway student Daisy Garcia. Daisy has been paired with Spago Beverly Hills’ Executive Pastry Chef, Della Gossett. We’ll meet them both. The post Show 556, December 16, 2023: The LA Chef Con / LATTC Student Mentorship Program with Pastry Chef Della Gossett and Daisy Garcia appeared first on SoCal Restaurant Show.

“Tis’ the season for San Pedro Fish Market’s annual 12 Days of ShrimpMas, a 12-day giveaway series that celebrates the magic of the season with exclusive promotions and a chance to win exciting prizes running from December 11th to 22nd, 2023. Make holiday gatherings merry and bright with San Pedro Fish Market’s new festive Family Meal Kits available through December 31, 2023 and get exclusive deals on stocking stuffers with gift card deals through December 31, 2023” “In the spirit of giving, San Pedro Fish Market is offering holiday gift card deals during the holiday season. Through December 31st, get $125 for $100, $60 for $50 and $25 for $20 spent on gift cards. Convenient e-gift cards are available for purchase online and physical gift cards can be purchased at any San Pedro Fish Market location. All gift cards are redeemable for dine-in or takeout at all San Pedro Fish Market locations.” “All San Pedro Fish Market and Grille locations in San Pedro, Long Beach and Wilmington are open for onsite dining and to-go orders, third-party delivery and catering. For hours, more information about San Pedro Fish Market and to order online.“ We reel in Michael Ungaro, CEO and Owner of San Pedro Fish Market and Restaurant to provide all the finny details. The post Show 556, December 16, 2023: San Pedro Fish Market with Michael Ungaro appeared first on SoCal Restaurant Show.

“The Willows at the Chumash Casino Resort is their 14-time AAA Four Diamond rated restaurant specializing in mouthwatering prime steaks and seafood, together with an extensive selection of local and imported wines recognized as a Wine Spectator award-winner. The menu features fresh and flavorful ingredients from local farms, ranches and gardens.” The Willows itself offers a comfortably elegant setting and nicely appointed private dining rooms. Chef de Cuisine Sergio Renteria has been guiding the kitchen at Willows for 19 years. Restaurant Manager Frank Mejia has been welcoming guests there for 17-years. “Grains and Grounds at Chumash Casino Resort is the place for a fresh cup of Starbucks® Coffee or to fuel up in between meals. Select from gelato, salads, and array of house-made sweets and gourmet desserts. Open 24 hours a day, 7 days a week.” “For a fast and casual bite, stop by Chumash Casino Resort’s Food Court on the main gaming floor. The Food Court offers guests with quick-serve, high quality and inexpensive dining in an open and comfortable atmosphere. Enjoy a variety of options including burgers, artisan pizza, hot dogs, tacos, rotisserie, BBQ and Asian specialties.” Peter Sherlock, Executive Director of Food and Beverage at Chumash Casino Resort (and a chef by training) is our guide to all the varied cuisine available at the Resort. (Guests must be 21 years of age, or older, to enter the Casino.) The post Show 556, December 16, 2023: Chumash Casino Resort (Santa Ynez) Dining with Peter Sherlock, Executive Director of Food & Beverage Part One appeared first on SoCal Restaurant Show.

“The Willows at the Chumash Casino Resort is their 14-time AAA Four Diamond rated restaurant specializing in mouthwatering prime steaks and seafood, together with an extensive selection of local and imported wines recognized as a Wine Spectator award-winner. The menu features fresh and flavorful ingredients from local farms, ranches and gardens.” The Willows itself offers a comfortably elegant setting and nicely appointed private dining rooms. Chef de Cuisine Sergio Renteria has been guiding the kitchen at Willows for 19 years. Restaurant Manager Frank Mejia has been welcoming guests there for 17-years. “Grains and Grounds at Chumash Casino Resort is the place for a fresh cup of Starbucks® Coffee or to fuel up in between meals. Select from gelato, salads, and array of house-made sweets and gourmet desserts from the Pastry Kitchen. Open 24 hours a day, 7 days a week.” “For a fast and casual bite, stop by Chumash Casino Resort’s Food Court on the main gaming floor. The Food Court offers guests with quick-serve, high quality and inexpensive dining in an open and comfortable atmosphere. Enjoy a variety of options including burgers, artisan pizza, hot dogs, tacos, rotisserie, BBQ and Asian specialties.” Peter Sherlock, Executive Director of Food and Beverage at Chumash Casino Resort (and a chef by training) continues as our well-informed guide to all the varied cuisine available at the Resort. (Guests must be 21 years of age, or older, to enter the Casino.) The post Show 556, December 16, 2023: Chumash Casino Resort (Santa Ynez) Dining with Peter Sherlock, Executive Director of Food & Beverage Part Two appeared first on SoCal Restaurant Show.

Baker Dean Kim is again hosting his Annual Festive Christmas Pop-Up Store by OC Baking at his commercial bakery in Orange on Friday, December 22nd from 8:00 a.m. until sell out. It’s an incredible array of scrumptious food and sweet treats from small producers who are passionate about their gourmet specialty food products. It’s everything from baked goods from Crema Artisan Bakery (Panettone) to Pascal Coffee. Cash is best as not all merchants can process credit cards. Chef Lisa Gilmore will be there with her popular line of seasonally-changing Soup’d Up soups packaged in quart containers. Look fer her Italian Wedding, Cream of Mushroom and Potato Sausage soups. Baker Dean Kim, Trait Tanjasiri of Crema Artisan Bakery and Chef Lisa Gilmore join us with all the delectable specifics. The post Show 556, December 16, 2023: OC Baking’s Festive Christmas Pop-Up Store Part One appeared first on SoCal Restaurant Show.

Baker Dean Kim is again hosting his Annual Festive Christmas Pop-Up Store by OC Baking at his commercial bakery in Orange on Friday, December 22nd from 8:00 a.m. until sell out. It’s an incredible array of scrumptious food and sweet treats from small producers who are passionate about their gourmet specialty food products. It’s everything from baked goods from Crema Artisan Bakery (2 styles of Holiday artisan Italian Panettone) to Pascal Coffee. Cash is best as not all merchants can process credit cards. Chef Lisa Gilmore will be there with her popular line of seasonally-changing Soup’d Up soups packaged in quart containers. Look fer her Italian Wedding, Cream of Mushroom and Potato Sausage soups. Baker Dean Kim, Tarit Tanjasiri of Crema Artisan Bakery and Chef Lisa Gilmore continue with us providing all the delectable specifics. The post Show 556, December 16, 2023: OC Baking’s Festive Christmas Pop-Up Store 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 Holidays are here and stress-free Holiday cooking is always the ultimate objective. As a working chef Andrew has plenty of experience with cooking wisely for the Holidays for both demanding guests and discerning Family. Chef Andrew joins us with his continuing series of genuinely useful holiday cooking tips. This week it’s roasted goose as the centerpiece for the Holiday Table. The flavorful taste profile is between duck and turkey. Egg prices are on the rise again. Chef Andrew explains what’s going on and how you can cushion the expected price increases. Check out Chef Andrew’s handy and practical cooking tips on Substack at “American Gravy.” There is a accessible free level as well as a premium option with a modest cost. The post Show 556, December 16, 2023: Co-Host and Chef Andrew Gruel with “Ask the Chef” appeared first on SoCal Restaurant Show.

“Eric Greenspan is an acclaimed chef and popular TV personality. He is the author of two cookbooks: The Great Grilled Cheese Book: Grown-Up Recipes for a Childhood Classic (published by Ten Speed Press) and Cook Up Comfort with Eric Greenspan (published in partnership with WW). Following his graduation from UC Berkeley’s prestigious Haas School of Business with a Bachelor of Science in Business Administration, Eric attended the acclaimed Le Cordon Bleu culinary school in Paris. He went on to train in New York with such celebrated chefs as Alain Ducasse, David Bouley, and Rocco DeSpirito, as well as apprenticing at three-star Michelin chef Ferran Adria’s El Bulli in Rosas, Spain. Eric has been a pioneer in the emerging Ghost Kitchen / Virtual Restaurant space since its inception. In 2019, Eric was named to the 2020 Nation’s Restaurant News Power List for his work on the Alt/Grub/Faction, one of the first chef driven multi-concept delivery-only concept incubators that he started in 2017. Eric is the Co-Founder of New School American Cheese, a premium American Cheese brand launched in 2022. Made with aged cheddar, real cream and real butter, New School American is another example of Eric’s tireless devotion to elevating American comfort classics.” Chef Eric Greenspan takes a break from his bustling kitchens to join us. “Since 1967 The Cheese Store of Beverly Hills has been an institution in the world of premier gourmet specialty foods while offering genuine personal service. Their team is dedicated to providing a home for people who just simply love food. Since its inception, longtime owner Norbert Wabnig had been determined to build a store that combined new world love for gourmet food while embracing the charm and simplicity of an old-world shop. New owner Dominick DiBartolomeo, a 20-year employee, is now bringing his own dedication and vision. The tradition of family ownership continues into what it sure to be an exciting future with a newly relocated and greatly expanded store” Proprietor Dominick DiBartolomeo is our guest with cheese slicer at the ready. “Descanso Restaurant, a modern taqueria located in Costa Mesa, celebrated its five year Anniversary in November. The first concept of its kind, Descanso’s unique and award-winning Plancha dining experience elevated the Mexican eatery to the top of Orange County’s dining scene shortly after opening in the fall of 2018. Descanso Restaurant delivers a rarified Mexican dining experience as a modern taqueria that celebrates authentic Mexican flavors and recipes executed on a traditional Plancha and prepared a la minute in front of the guest. With Executive Chef Jose Angulo at the helm, the full-service restaurant is committed to providing only fresh, high-quality ingredients sourced from local farms and does not believe in cooking with lard or using can openers. Drawing guests into the cooking experience as classic Central Mexican street-inspired cuisine is made to order, the restaurant’s lively setting celebrates tradition while bringing in the music, smells, and energy of a busy Mexican town.” Proprietor Rob Arellano and Executive Chef Jose Angulo join us with a Quinta Fiesta libation at the ready. 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. Sea Bream (both ocean and fresh water) is a fish with dense, juicy white flesh that’s more prevalent on European restaurant menus but now finding it’s place on menus in the United States. There are many varieties and it’s being successfully farmed. Good source of healthy protein. Chef Andrew provides the enhanced 411 on Sea Bream. All of this and heaping helpings of extra deliciousness on this week’s not-to-miss show! The post Show 555, December 9, 2023: Show Preview with Executive Producer & Co-Host Andy Harris appeared first on SoCal Restaurant Show.

“Eric Greenspan is an acclaimed chef and popular TV personality. He is the author of two cookbooks: The Great Grilled Cheese Book: Grown-Up Recipes for a Childhood Classic (published by Ten Speed Press) and Cook Up Comfort with Eric Greenspan (published in partnership with WW).” “Following his graduation from UC Berkeley’s prestigious Haas School of Business with a Bachelor of Science in Business Administration, Eric attended the acclaimed Le Cordon Bleu culinary school in Paris. He went on to train in New York with such celebrated chefs as Alain Ducasse, David Bouley, and Rocco DeSpirito, as well as apprenticing at three-star Michelin chef Ferran Adria’s El Bulli in Rosas, Spain.” “As executive chef at Los Angeles’ acclaimed Patina, Eric garnered critical acclaim for his imaginative and bold cuisine and was named one of Angeleno Magazine’s “Eight Hot Chefs” in 2003. His kitchen was the top-ranked French restaurant in the 2004 Zagat Guide.” “In 2017, Eric started the Alt/Grub/Faction, a delivery only “virtual” kitchen operation and concept incubator consisting of four brands – Chino, 2 on a Roll, Brekkie Breakfast Burritos and Bubu’s Birds and Burgers. Greenspan has become a leading voice in this emerging market and his work and insights in the “ghost kitchen” field have been featured in Food & Wine, the Los Angeles Times and Restaurant Hospitality.” “Eric has been a pioneer in the emerging Ghost Kitchen / Virtual Restaurant space since its inception. In 2019, Eric was named to the 2020 Nation’s Restaurant News Power List for his work on the Alt/Grub/Faction, one of the first chef driven multi-concept delivery-only concept incubators that he started in 2017. He later disrupted the industry as Culinary Director for Virtual Dining Concepts, launching celebrity and IP driven virtual brands such as Pardon My Cheesesteak and Mr. Beast Burger, which became the fastest growing restaurant concept in history.” “Eric is the Co-Founder of New School American Cheese, a premium American Cheese brand launched in 2022. Made with aged cheddar, real cream and real butter, New School American is another example of Eric’s tireless devotion to elevating American comfort classics. New School American is currently available in discerning restaurant establishments and limited retail nationwide.” Check New School for locations including The Cheese Store of Beverly Hills (newly expanded and relocated.) Chef Eric Greenspan joins us. The post Show 555, December 9, 2023: Chef Eric Greenspan and New School American Cheese Part One appeared first on SoCal Restaurant Show.

“Eric Greenspan is an acclaimed chef and popular TV personality. He is the author of two cookbooks: The Great Grilled Cheese Book: Grown-Up Recipes for a Childhood Classic (published by Ten Speed Press) and Cook Up Comfort with Eric Greenspan (published in partnership with WW).” “Following his graduation from UC Berkeley’s prestigious Haas School of Business with a Bachelor of Science in Business Administration, Eric attended the acclaimed Le Cordon Bleu culinary school in Paris. He went on to train in New York with such celebrated chefs as Alain Ducasse, David Bouley, and Rocco DeSpirito, as well as apprenticing at three-star Michelin chef Ferran Adria’s El Bulli in Rosas, Spain.” “As executive chef at Los Angeles’ acclaimed Patina, Eric garnered critical acclaim for his imaginative and bold cuisine and was named one of Angeleno Magazine’s “Eight Hot Chefs” in 2003. His kitchen was the top-ranked French restaurant in the 2004 Zagat Guide.” “In 2017, Eric started the Alt/Grub/Faction, a delivery only “virtual” kitchen operation and concept incubator consisting of four brands – Chino, 2 on a Roll, Brekkie Breakfast Burritos and Bubu’s Birds and Burgers. Greenspan has become a leading voice in this emerging market and his work and insights in the “ghost kitchen” field have been featured in Food & Wine, the Los Angeles Times and Restaurant Hospitality.” “Eric has been a pioneer in the emerging Ghost Kitchen / Virtual Restaurant space since its inception. In 2019, Eric was named to the 2020 Nation’s Restaurant News Power List for his work on the Alt/Grub/Faction, one of the first chef driven multi-concept delivery-only concept incubators that he started in 2017. He later disrupted the industry as Culinary Director for Virtual Dining Concepts, launching celebrity and IP driven virtual brands such as Pardon My Cheesesteak and Mr. Beast Burger, which became the fastest growing restaurant concept in history.” “Eric is the Co-Founder of New School American Cheese, a premium American Cheese brand launched in 2022. Made with aged cheddar, real cream and real butter, New School American is another example of Eric’s tireless devotion to elevating American comfort classics. New School American is currently available in discerning restaurant establishments and limited retail nationwide.” Next week Chef Eric launches “Duck with Postmates,” the first of it’s kind high-end, delivery only pop-up. Chef Eric Greenspan continues with us with an artfully prepared Grilled Cheese Sandwich in hand. The post Show 555, December 9, 2023: Chef Eric Greenspan and New School American Cheese Part Two appeared first on SoCal Restaurant Show.

“Since 1967, The Cheese Store of Beverly Hills has been an institution in the world of premier gourmet specialty foods while offering genuine personal service. Their team is dedicated to providing a home for people who just simply love food.” “Since its inception, longtime owner Norbert Wabnig had been determined to build a store that combined new world love for gourmet food while embracing the charm and simplicity of an old-world shop. New owner Dominick DiBartolomeo is bringing his own dedication and vision. The tradition of family ownership continues into what it sure to be an exciting future with a newly relocated and greatly expanded store!” “Founded by Colonel Sigmund Roth in 1967, Roth sought to build a store with exotic cheese and food at its core. In 1978, the store was sold to Norbert Wabnig to continue Roth’s vision. In 2022, Norbert sold the store to 20-year employee Dominick DiBartolomeo to continue the tradition and bring new energy to the store. While the Cheese Store prides itself on quality service, that service is built on the foundation of family. The Cheese Store Family spends holidays packing and wrapping gift baskets, weeknights working wine tastings, and summer afternoons chatting over cheese.” The newly expanded and enhanced store features an expansive variety of customizable cheese and meat boards in a range of sizes prepared to order. Catering services are available, too. There is a Daily Menu of premium Sandwiches and Salads. Consider the La Macellaia with Prosciutto Cotto, Finocchiona, Coppa, Spicy Ventricina and Provolone. The Tritata (Italian Chopped Salad) has Chopped Baby Gem Lettuce, Radicchio, Salami, Olives, Guindilla Peppers, Red Onion and Cherry Tomatoes with an Oregano Vinaigrette. European-style, sidewalk seating with umbrella tables will be coming in 2024. Proprietor Dominick Dibartolomeo is our guest with cheese slicer at the ready. The post Show 555, December 9, 2023: The Cheese Store of Beverly Hills with Dominick DiBartolomeo Part One appeared first on SoCal Restaurant Show.

“Since 1967, The Cheese Store of Beverly Hills has been an institution in the world of premier gourmet specialty foods while offering genuine personal service. Their team is dedicated to providing a home for people who just simply love food.” “Since its inception, longtime owner Norbert Wabnig had been determined to build a store that combined new world love for gourmet food while embracing the charm and simplicity of an old-world shop. New owner Dominick DiBartolomeo is bringing his own dedication and vision. The tradition of family ownership continues into what it sure to be an exciting future with a newly relocated and greatly expanded store!” “Founded by Colonel Sigmund Roth in 1967, Roth sought to build a store with exotic cheese and food at its core. In 1978, the store was sold to Norbert Wabnig to continue Roth’s vision. In 2022, Norbert sold the store to 20-year employee Dominick DiBartolomeo to continue the tradition and bring new energy to the store. While the Cheese Store prides itself on quality service, that service is built on the foundation of family. The Cheese Store Family spends holidays packing and wrapping gift baskets, weeknights working wine tastings, and summer afternoons chatting over cheese.” The newly expanded and enhanced store features an expansive variety of customizable cheese and meat boards in a range of sizes prepared to order. Catering services are available, too. There is a Daily Menu of premium Sandwiches and Salads. Consider the La Macellaia with Prosciutto Cotto, Finocchiona, Coppa, Spicy Ventricina and Provolone. The Tritata (Italian Chopped Salad) has Chopped Baby Gem Lettuce, Radicchio, Salami, Olives, Guindilla Peppers, Red Onion and Cherry Tomatoes with an Oregano Vinaigrette. European-style, sidewalk seating with umbrella tables will be coming in 2024. Proprietor Dominick Dibartolomeo continues as our guest with cheese slicer at the ready. The post Show 555, December 9, 2023: The Cheese Store of Beverly Hills with Dominick DiBartolomeo Part Two appeared first on SoCal Restaurant Show.

“Descanso Restaurant, a modern taqueria located in Costa Mesa, celebrated its five year Anniversary in November. The first concept of its kind, Descanso’s unique and award-winning Plancha dining experience catapulted the Mexican eatery to the top of Orange County’s dining scene shortly after opening in the fall of 2018.” “Five years ago we started Descanso with the idea of bringing people together to commune over great food and a memorable experience,” said Rob Arellano, Owner of Descanso, Southern California’s only full-service Mexican restaurant known for preparing authentic cuisine a la minute in front of the guest on a traditional Plancha. “We’re thrilled to celebrate this 5th Anniversary milestone with our community, and we look forward to our most exciting year yet as we prepare to expand to Los Angeles in 2024.” The new Los Angeles flagship will be located near Museum Square on the Miracle Mile. “Descanso Restaurant delivers a festive Mexican dining experience as a modern taqueria that celebrates authentic Mexican flavors and recipes executed on a traditional Plancha and prepared a la minute in front of the guest. With Executive Chef Jose Angulo at the helm, the full-service restaurant is committed to providing only fresh, high-quality ingredients sourced from local farms and does not believe in cooking with lard or using can openers. Drawing guests into the cooking experience as classic Central Mexican street-inspired cuisine is made to order, the restaurant’s lively setting celebrates tradition while bringing in the music, smells, and energy of a busy Mexican town.” Proprietor Rob Arellano and Executive Chef Jose Angulo are our guests with a plate of Lobster Tacos at the ready. The post Show 555, December 9, 2023: Descanso Restaurant, Costa Mesa, with Rob Arellano and Chef Jose Angulo Part One appeared first on SoCal Restaurant Show.

“Descanso Restaurant, a modern taqueria located in Costa Mesa, celebrated its five year Anniversary in November. The first concept of its kind, Descanso’s unique and award-winning Plancha dining experience catapulted the Mexican eatery to the top of Orange County’s dining scene shortly after opening in the fall of 2018.” “Five years ago we started Descanso with the idea of bringing people together to commune over great food and a memorable experience,” said Rob Arellano, Owner of Descanso, Southern California’s only full-service Mexican restaurant known for preparing authentic cuisine a la minute in front of the guest on a traditional Plancha. “We’re thrilled to celebrate this 5th Anniversary milestone with our community, and we look forward to our most exciting year yet as we prepare to expand to Los Angeles in 2024.”The new Los Angeles flagship will be located near Museum Square on the Miracle Mile. “Descanso Restaurant delivers a festive Mexican dining experience as a modern taqueria that celebrates authentic Mexican flavors and recipes executed on a traditional Plancha and prepared a la minute in front of the guest. With Executive Chef Jose Angulo at the helm, the full-service restaurant is committed to providing only fresh, high-quality ingredients sourced from local farms and does not believe in cooking with lard or using can openers. Drawing guests into the cooking experience as classic Central Mexican street-inspired cuisine is made to order, the restaurant’s lively setting celebrates tradition while bringing in the music, smells, and energy of a busy Mexican town.” Proprietor Rob Arellano and Executive Chef Jose Angulo are our guests with a plate of Lobster Tacos at the ready. The post Show 555, December 9, 2023: Descanso Restaurant, Costa Mesa, with Rob Arellano and Chef Jose Angulo 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. Sea Bream (both ocean and fresh water) is a fish with dense, juicy white flesh that’s more prevalent on European restaurant menus but now finding it’s place on menus in the United States. There are many varieties and it’s being successfully farmed. Good source of healthy protein. Chef Andrew provides the enhanced 411 on Sea Bream. Check out Chef Andrew’s handy and practical cooking tips on Substack at “American Gravy.” There is a accessible free level as well as a premium option with a modest cost. The post Show 555, December 9, 2023: Co-Host and Chef Andrew Gruel with “Ask the Chef” appeared first on SoCal Restaurant Show.

Jeune et Jolie (Young & Beautiful in French) in Carlsbad is a highly acclaimed, One Star Michelin rated, fine-dining establishment overseen by Executive Chef Eric Bost (ex-Auburn in Los Angeles) and proprietor John Resnick. “It’s culinary experience celebrating the moment, reimagining French cuisine through the vibrant lens of the Southern California landscape, with a 4-course menu in which guests make their own selections, offered at $115 per person. Reservations are available for dining inside the restaurant or outdoors on the garden patio beneath twinkling stars.” Jeune et Jolie’s sister establishment in Carlsbad is the more casual, New American, Campfire, also led by Chef Eric Bost. “It’s a return to the origins of cooking and hospitality, celebrating the spirit of their name as guests gather around a fire while the kitchen creates honest food to share it with friends.” Chef Eric Bost takes a break from his busy kitchens to join us. “The 3rd Annual Long Beach International Tamales Festival will take place December 9, 2023. The wildly popular holiday event will take place at Long Beach City College PCH campus located at 1350 E. Pacific Coast Hwy., Long Beach, from 1:00 p.m. – 9:00 p.m. and will include music, food, drinks, performances, Best Homemade Tamale Contest and more. Organized by Long Beach Home + Living, a local lifestyle multimedia outlet, the event is devoted to celebrating the diverse Tamale-making restaurants, pop-ups and food trucks around Long Beach. The event is designed to be a medium to bring everyone to the table, from all walks of life, to showcase the city’s diverse Latin food scene featuring holiday tamales.” Co-organizer Sal Flores joins us with a plate of freshly steamed traditional tamales in hand. The original Winery Restaurant & Wine Bar is located in The District in Tustin. “The interior promises a hip, lively & sophisticated atmosphere, with dark woods, leather and velvet bar stools. The state-of-the-art 7,500 bottle cellar is one of the largest in Orange County. The Winery Restaurant & Bar is open daily for lunch & dinner & features a wine tasting bar with a full bar menu and cigar patio.” There are elegant sister Winery Restaurant locations on The Bay in Newport Beach and in La Jolla. All locations are perfect for special Holiday parties. Each restaurant hosts Christmas Eve and New Year’s Eve dinners with special menus. Their popular Gift Card promotion is available through the end of the year. If a guest purchases $300 in Gift Cards they are rewarded with an extra $50 Gift Card. For a $500 Gift Card purchase the reward is a cool $100 Gift Card. The Newport Beach location is the ideal spot to dine while viewing the celebrated Newport Beach Boat Parade. Managing Partner JC Clow is our guest to celebrate the glad tidings of the season. It’s holiday Latke Time (potato pancakes) at The Spielberg Family’s kosher diary restaurant, The Milky Way, in the Pico / Robertson neighborhood of Los Angeles. The restaurant is a living tribute to their late Mother, Leah (Spielberg) Adler. “There will be candles, there will be dreidels – but most importantly there will be latkes! Often called “the best in Los Angeles”, people flock to The Milky Way on Pico restaurant for this Hanukkah necessity. Made fresh and ready to pick up in the signature Milky Way box, the Latke Box features a dozen latkes, house-made apple compote and sour cream.” Also there is a festive Hanukkah launch party with a Menorah Lighting Ceremony on Thursday, December 7th. We pull Consulting Executive Chef Philip Kastel away from gently frying the latkes to be with us. 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. Can you successfully prepare a premium steak cooked to juicy and tender deliciousness with eye appeal in a microwave oven? Strong opinions here…Perhaps another spirited culinary controversy in the making? We’ll “Ask the Chef.” All of this and heaping helpings of extra deliciousness on this week’s not-to-miss show! The post Show 554, December 2, 2023: Show Preview with Executive Producer & Co-Host Andy Harris appeared first on SoCal Restaurant Show.

Jeune et Jolie (Young & Beautiful in French) in Carlsbad is a highly acclaimed, One Star Michelin rated, fine-dining establishment overseen by Executive Chef Eric Bost (ex-Auburn in Los Angeles) and proprietor John Resnick. “It’s culinary experience celebrating the moment, reimagining French cuisine through the vibrant lens of the Southern California landscape, with a 4-course menu in which guests make their own selections, offered at $115 per person. Reservations are available for dining inside the restaurant or outdoors on the garden patio beneath twinkling stars.” “For those guests looking for a more casual evening, Jeune et Jolie features “Le Menu du Bar”, an à la carte offering available for walk-in guests at its bar and lounge.” “Jeune et Jolie is a place to celebrate life’s special occasions, but also a place to celebrate the ordinary.” Jeune et Jolie’s sister establishment in Carlsbad is the more casual, New American, Campfire. “It’s a return to the origins of cooking and hospitality, celebrating the spirit of their name as guests gather around a fire while the kitchen creates honest food to share it with friends.” “Also led by Chef Eric Bost, Campfire draws inspiration from the coasts, forests, mountains and deserts that make up the vibrant and eclectic landscape of California and provide profoundly distinct flavors, context and emotions, all of which are best captured by getting outside and setting up camp.” A menu highlight are fresh, seasonal vegetables sourced from local family farmers. Chef Eric Bost takes a break from his busy kitchens to join us. The post Show 554, December 2, 2023: Chef Eric Bost, Jeune et Jolie and Campfire, Carlsbad, CA Part One appeared first on SoCal Restaurant Show.

Jeune et Jolie (Young & Beautiful in French) in Carlsbad is a highly acclaimed, One Star Michelin rated, fine-dining establishment overseen by Executive Chef Eric Bost (ex-Auburn in Los Angeles) and proprietor John Resnick. “It’s culinary experience celebrating the moment, reimagining French cuisine through the vibrant lens of the Southern California landscape, with a 4-course menu in which guests make their own selections, offered at $115 per person. Reservations are available for dining inside the restaurant or outdoors on the garden patio beneath twinkling stars.” “For those guests looking for a more casual evening, Jeune et Jolie features “Le Menu du Bar”, an à la carte offering available for walk-in guests at its bar and lounge.” “Jeune et Jolie is a place to celebrate life’s special occasions, but also a place to celebrate the ordinary.” Jeune et Jolie’s sister establishment in Carlsbad is the more casual, New American, Campfire. “It’s a return to the origins of cooking and hospitality, celebrating the spirit of their name as guests gather around a fire while the kitchen creates honest food to share it with friends.” “Also led by Chef Eric Bost, Campfire draws inspiration from the coasts, forests, mountains and deserts that make up the vibrant and eclectic landscape of California and provide profoundly distinct flavors, context and emotions, all of which are best captured by getting outside and setting up camp.” In conclusion Chef Eric previews his new projects (with colleague John Resnick) for 2024. It’s a pair of restaurants under one roof: Wildland (all-day neighborhood café and bakery) and Lilo (standalone, 22-seat chef’s table experience.) Chef Eric Bost takes a another break from his busy kitchens to continue with us. The post Show 554, December 2, 2023: Chef Eric Bost, Jeune et Jolie and Campfire, Carlsbad, CA Part Two appeared first on SoCal Restaurant Show.

“The 3rd Annual Long Beach International Tamales Festival will take place December 9, 2023. The wildly popular holiday event will take place at Long Beach City College PCH campus located at 1350 E. Pacific Coast Hwy., Long Beach, 1:00 p.m.-9:00 p.m. and will include music, food, drinks, performances, Best Homemade Tamale Contest and more.” “Organized by Long Beach Home + Living, a local lifestyle multimedia outlet, the event is devoted to celebrating the diverse Tamale-making restaurants, pop-ups and food trucks around Long Beach. The event is designed to be a medium to bring everyone to the table, from all walks of life, to showcase the city’s diverse Latin food scene featuring holiday tamales.” “As somebody who grew up with this holiday tradition, I remember making tamales with my grandma and my tias, sharing great family stories, going to la plaza and seeing all the Christmas decorations, the folklorico dancers, the music, but best of all; eating delicious tamales on Christmas Eve together as a family,” stated co-organizer Sal Flores. “I want people to feel right at home, to embrace the Latino culture and history, while introducing what may be a new holiday tradition to people from different backgrounds.” Sal Flores joins us with a plate of freshly steamed traditional tamales in hand. The post Show 554, December 2, 2023: 3rd Annual Long Beach International Tamale Festival appeared first on SoCal Restaurant Show.

The original Winery Restaurant & Wine Bar is located in The District in Tustin. “The interior promises a hip, lively & sophisticated atmosphere, with dark woods, leather and velvet bar stools. The state-of-the-art 7,500 bottle cellar is one of the largest in Orange County. The Winery Restaurant & Bar is open daily for lunch and dinner and features a wine tasting bar with a full bar menu and cigar patio.” There are elegant sister Winery Restaurant locations on The Bay in Newport Beach and in La Jolla. All locations are perfect for special Holiday parties. Each restaurant hosts Christmas Eve and New Year’s Eve dinners with special menus from Executive Chef and Partner, Yvon Goetz. Their popular Gift Card promotion is available through the end of the year. If a guest purchases $300 in Gift Cards they are rewarded with an extra $50 Gift Card. For a $500 Gift Card purchase the reward is a cool $100 Gift Card. “The Newport Beach Christmas Boat Parade and Ring of Lights will be held Wednesday, December 13 through Sunday, December 17. This is one of the region’s oldest holiday traditions, having started more than a century ago — and there’s no better viewing location than The Winery Restaurant in Newport Beach! Enjoy their limited ala carte menu with front-row seats at the turning point for the boat parade. Boat Parade viewing is expected at approximately 8:30 / 8:45 p.m. nightly. Guests interested in boat parade viewing may make reservations as early as 6:45 p.m. and tables will be offered at a set table price for the entire evening (specific pricing and table location will vary).” Founder and Managing Partner JC Clow is our guest spreading the Holiday Cheer. The post Show 554, December 2, 2023: The Winery Restaurant & Wine Bar, Tustin, Newport Beach and La Jolla with Founder JC Clow appeared first on SoCal Restaurant Show.

It’s holiday Latke Time at The Spielberg Family’s kosher diary restaurant, The Milky Way, in the Pico / Robertson neighborhood of Los Angeles. It’s a loving tribute to The Family’s late Mother, Leah (Spielberg) Adler. “There will be candles, there will be dreidels – but most importantly there will be latkes! Often called “the best in Los Angeles”, people flock to The Milky Way on Pico restaurant for this Hanukkah necessity. Made fresh and ready to pick up in the signature Milky Way box, the Latke Box features a dozen latkes, house-made apple compote and sour cream.” We pull Consulting Executive Chef Philip Kastel away from gently frying the latkes to be with us. Also there is a festive Hanukkah launch party with a Menorah Lighting Ceremony on the menu for Thursday, December 7th. Satisfy your Holiday cravings with The Milky Way’s signature Latkes, Psagot Wines from Israel, Sufganiyot Jelly Donuts (house-baked) and their Seasonal Specials. The Hanukkah menu continues for the Eight Nights of Hanukkah (but not on Friday and Saturday in observance of the Sabbath.) The post Show 554, December 2, 2023: The Milky Way – Latke Boxes To-Go with Consulting Executive Chef Philip Kastel Part One appeared first on SoCal Restaurant Show.

It’s holiday Latke Time at The Spielberg Family’s kosher diary restaurant, The Milky Way, in the Pico / Robertson neighborhood of Los Angeles. It’s a loving tribute to The Family’s late Mother, Leah (Spielberg) Adler. “There will be candles, there will be dreidels – but most importantly there will be latkes! Often called “the best in Los Angeles”, people flock to The Milky Way on Pico restaurant for this Hanukkah necessity. Made fresh and ready to pick up in the signature Milky Way box, the Latke Box features a dozen latkes, house-made apple compote and sour cream.” We pull Consulting Executive Chef Philip Kastel away a 2nd time from gently frying the latkes to be with us. Also there is a Hanukkah launch party with a festive Menorah Lighting Ceremony on Thursday, December 7th. Satisfy your Holiday cravings with The Milky Way’s signature Latkes, Psagot Wines from Israel, Sufganiyot Jelly Donuts (house-made) and their Seasonal Specials. The Hanukkah menu continues for the Eight Nights of Hanukkah (but not on Friday and Saturday.) The post Show 554, December 2, 2023: The Milky Way – Latke Boxes To-Go with Consulting Executive Chef Philip Kastel 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. Can you successfully prepare a premium steak cooked to juicy and tender deliciousness with eye appeal in a microwave oven? Strong opinions here…Perhaps another spirited culinary controversy in the making heightened in Social Media? We’ll “Ask the Chef.” Check out Chef Andrew’s handy and practical cooking tips on Substack at “American Gravy.” There is a accessible free level as well as a premium option with a modest cost. The post Show 554, December 2, 2023: Co-Host and Chef Andrew Gruel with “Ask the Chef” appeared first on SoCal Restaurant Show.

“The B8kery by Selanne, Laguna Beach’s newest bakery is located just steps from sister restaurant, Selanne Steak Tavern.” “The bakery beckons both locals and newcomers with its array of offerings that include decadent sweet treats and house-made breads created by Rebekah Eastman, who previously worked as pastry chef at Bourbon Steak, Chef Michael Mina’s restaurant at the Waldorf Astoria Monarch Beach Resort in Dana Point.” Rebekah also is the newly appointed Executive Pastry Chef for Selanne Steak Tavern which is celebrating their 10th Anniversary this year. Rebekah Eastman is our guest with rolling pin at the ready and joined by the Executive Chef of Selanne Steak Tavern, Vincent Terusa. “Switchback Ridge winery produces handcrafted estate grown Cabernet Sauvignon, Merlot and Petite Sirah sourced exclusively from the Peterson Family Vineyard in Calistoga, Napa Valley. The inspiration to embark upon a family wine project first came to current proprietress Kelly Peterson in 1995 with the death of her great aunt, Carrie. Auntie, as she was affectionately called, emphatically insisted that her old vine block of Petite Sirah, or “Pets” as she called them, “not be touched” when the property was replanted in 1990. At the time there was little respect or interest in Petite Sirah and total acreage in California was down to an all-time low of only 1,700 acres. After her death, there was a renewed interest in the variety and Kelly vowed to make a Petite Sirah varietal wine in her honor. That dream became a reality in 1999, with the help of family friend and winemaker Bob Foley, when Switchback Ridge produced its first vintage. Switchback Ridge is named for the winding trails in the hills above the vineyard that John Peterson (Kelly’s father) explored as a child. Today Kelly Peterson continues the legacy of the estate that began with her great-grandfather, Mads, over a hundred years ago.” “Italy Cocktails: An Elegant Collection of Over 100 Recipes Inspired By Italia by food and travel journalist Paul Feinstein is a treasure trove of drink recipes, vivid photography, and cocktail histories from Italian hotspots and around the world. Paul Feinstein is our guest to share his deep love and knowledge of Italian culture and the cocktails born and inspired from its rich history assembled for this book. These signature drink recipes from Italy hotspots pay homage to this vibrant country. With over 100 recipes and dozens of bartender profiles, you can drink like a local whether you’re just visiting or entertaining at home. From ritzy rooftop bars with views of the Colosseum to stylish Japanese-inspired haunts, locals and tourists alike will discover new watering holes that are sure to satisfy all tastes. With signature creations by prominent mixologists in the region, this book offers a detailed rundown of the best locations Italy has to offer.” 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 Holidays are here and stress-free Holiday cooking is always the objective. As a working chef Andrew has plenty of experience with cooking wisely for the Holidays for both demanding guests and Family. Chef Andrew joins us with his continuing series of genuinely useful holiday cooking tips. The Thanksgiving Turkey has been carved and the remaining turkey and the bountiful side dishes are tucked in the refrigerator. Chef Andrew provides some tasty thoughts for creativity with leftovers. Think the ultimate turkey sandwich on sourdough laden with the sweet & savory Thanksgiving sides. All of this and heaping helpings of extra deliciousness on this week’s not-to-miss show! The post Show 553, November 25, 2023: Show Preview with Executive Producer & Co-Host Andy Harris appeared first on SoCal Restaurant Show.

The B8kery by Selanne, Laguna Beach’s newest bakery is located just steps from sister restaurant Selanne Steak Tavern. “The bakery beckons both locals and newcomers with its array of offerings that include decadent sweet treats and house-made breads created by Rebekah Eastman, who previously worked as pastry chef at Bourbon Steak, Chef Michael Mina’s restaurant at the Waldorf Astoria Monarch Beach Resort in Dana Point.” Rebekah also is the newly appointed Executive Pastry Chef for Selanne Steak Tavern. Rebekah Eastman is our guest with rolling pin at the ready and joined by Selanne Steak Tavern’s Executive Chef, Vincent Terusa. (Selanne Steak Tavern is celebrating 10 years of welcoming discriminating guests this year and Chef Vince has been there since the beginning.) “This airy, inviting neighborhood shop with its cheerful white and pink interior, floor to ceiling windows, Sips & Sweets neon wall sign and charming decorative touches features a scrumptious array of pastries and breads. The B8kery by Selanne has a large glass case tempting visitors with Glazed Strawberry Bang Pies; Blueberry Streusel Muffins; Gluten Free Donut Muffins; Banana Nut Muffins; Berries and Cream and Almond Croissants; Chocolate and Peanut Butter Brownies; cookies, cupcakes and more delectable confections. In addition, The B8kery features hot and cold coffees made with artisanal Caffe Luxxe of Southern California-famed coffee beans.” “Selanne Steak Tavern, located at 1464 South Coast Highway in Laguna Beach, opened in November 2013 (celebrating its 10th Anniversary) and is owned by Hockey Hall of Famer Teemu Selanne and local Orange County businessman Kevin Pratt. Housed in a reimagined 1934 historic home along the Pacific Coast, it is an upscale contemporary steak house with an upstairs dining room, downstairs tavern and bar area, a wine room for more intimate dining and two patios for alfresco dining.” “The restaurant supports local farms and fisheries that practice sustainability and humane practices. Menus feature the finest of steaks and seafood served with a variety of accompaniments enhanced by herbs from the restaurant’s herb garden. Along with its carefully selected California-focused wine list, craft signature cocktails are created from quality farmers’ market produce, homemade mixers and top-notch shelf spirits.” The post Show 553, November 25, 2023: The B8kery by Selanne and 10th Anniversary of Selanne Steak Tavern, Laguna Beach Part One appeared first on SoCal Restaurant Show.

The B8kery by Selanne, Laguna Beach’s newest bakery is located just steps from sister restaurant Selanne Steak Tavern. “The bakery beckons both locals and newcomers with its array of offerings that include decadent sweet treats and house-made breads created by Rebekah Eastman, who previously worked as pastry chef at Bourbon Steak, Chef Michael Mina’s restaurant at the Waldorf Astoria Monarch Beach Resort in Dana Point.” Rebekah also is the newly appointed Executive Pastry Chef for Selanne Steak Tavern. Rebekah Eastman continues as our guest with whisk at the ready and is again joined by Selanne Steak Tavern’s Executive Chef, Vincent Terusa. (who has been there since the opening 10 years ago.) “This airy, inviting neighborhood shop with its cheerful white and pink interior, floor to ceiling windows, Sips & Sweets neon wall sign and charming decorative touches features a scrumptious array of pastries and breads. The B8kery by Selanne has a large glass case tempting visitors with Glazed Strawberry Bang Pies; Blueberry Streusel Muffins; Gluten Free Donut Muffins; Banana Nut Muffins; Berries and Cream and Almond Croissants; Chocolate and Peanut Butter Brownies; cookies, cupcakes and more delectable confections. In addition, The B8kery features hot and cold coffees made with artisanal Caffe Luxxe of Southern California-famed coffee beans.” “Selanne Steak Tavern, located at 1464 South Coast Highway in Laguna Beach, opened in November 2013 (celebrating its 10th Anniversary) and is owned by Hockey Hall of Famer Teemu Selanne and local Orange County businessman Kevin Pratt. Housed in a reimagined 1934 historic home along the Pacific Coast, it is an upscale contemporary steak house with an upstairs dining room, downstairs tavern and bar area, a wine room for more intimate dining and two patios for alfresco dining.” “The restaurant supports local farms and fisheries that practice sustainability and humane practices. Menus feature the finest of steaks and seafood served with a variety of accompaniments enhanced by herbs from the restaurant’s herb garden. Along with its carefully selected California-focused wine list, craft signature cocktails are created from quality farmers’ market produce, homemade mixers and top-notch shelf spirits.” The post Show 553, November 25, 2023: The B8kery by Selanne and 10th Anniversary of Selanne Steak Tavern, Laguna Beach Part Two appeared first on SoCal Restaurant Show.

“Switchback Ridge winery produces handcrafted estate grown Cabernet Sauvignon, Merlot and Petite Sirah sourced exclusively from the Peterson Family Vineyard in Calistoga, Napa Valley.” In recent years they have added a non-estate Sauvignon Blanc (with meticulously sourced premium fruit) to broaden the line. “In 1914, Eliza and Mads Peterson purchased a 100-acre property located on the floor of the Napa Valley at the mouth of Dutch Henry Canyon. Both Eliza and Mads had immigrated to the United States in the late 1800s–Eliza from Ireland and Mads from Denmark–and headed westward as so many did at that time, seeking a place to call home.” “The property, located just off the Silverado Trail between St. Helena and Calistoga, hosted a small Zinfandel vineyard. With the onset of Prohibition in 1920, prunes quickly became the cash crop in Napa Valley, and the Petersons planted a plum orchard to help provide for their large family. Caring for the orchard, as well as a large vegetable garden and numerous farm animals, was a full-time job for the whole family, including the six boys and three girls.” “When the time came to pass the property on, the daughters, and not the sons, took the responsibility. Vera, Carrie, and Mae worked to preserve the family legacy, maintaining the buildings, plum orchard, vegetable garden and livestock. Vera worked the land, Carrie managed the books and Mae returned each summer to help the harvest. Vera’s son, John Peterson, grew up working the farm and, in turn, taught his children, Trish, Kelly and Johnny, the reward of hard work. The inspiration sparked by Mads’s dream, set a true legacy in motion.” “Slowly the plum orchards transitioned to vineyards, and by the 1990s grape vines were thriving on the property that once hosted plums. The soils with plenty of drainage and a warm, sunny climate made the area perfect for growing Cabernet Sauvignon, Merlot and Petite Sirah. There are currently 21 acres under vine, which includes a sixty-plus year-old block of dry farmed Petite Sirah that John Peterson helped plant as a young child.” “The inspiration to embark upon a family wine project first came to Kelly (representing the 4th generation of Peterson Family ownership) in 1995 with the death of her great aunt, Carrie. Auntie, as she was affectionately called, emphatically insisted that her old vine block of Petite Sirah, or “Pets” as she called them, “not be touched” when the property was replanted in 1990. At the time there was little respect or interest in Petite Sirah and total acreage in California was down to an all-time low of only 1,700 acres. After her death, there was a renewed interest in the variety and Kelly vowed to make a Petite Sirah varietal wine in her honor. That dream became a reality in 1999, with the help of family friend and winemaker Bob Foley, when Switchback Ridge produced its first vintage.” “Switchback Ridge is named for the winding trails in the hills above the vineyard that John explored as a child. Today Kelly Peterson continues the legacy that began with her great-grandfather, Mads, over a hundred years ago.” Certified Sommelier Pierson Ryan who is the National Sales Director for Switchback Ridge joins us to pull the cork on all that is Switchback Ridge. The post Show 553, November 25, 2023: Switchback Ridge Winery, Calistoga, with Sommelier Pierson Ryan Part One appeared first on SoCal Restaurant Show.

“Switchback Ridge winery produces handcrafted estate grown Cabernet Sauvignon, Merlot and Petite Sirah sourced exclusively from the Peterson Family Vineyard in Calistoga, Napa Valley.” In recent years they have added a non-estate Sauvignon Blanc (with meticulously sourced fruit) to broaden the line. “In 1914, Eliza and Mads Peterson purchased a 100-acre property located on the floor of the Napa Valley at the mouth of Dutch Henry Canyon. Both Eliza and Mads had immigrated to the United States in the late 1800s–Eliza from Ireland and Mads from Denmark–and headed westward as so many did at that time, seeking a place to call home.” “When the time came to pass the property on, the daughters, and not the sons, took the responsibility. Vera, Carrie, and Mae worked to preserve the family legacy, maintaining the buildings, plum orchard, vegetable garden and livestock. Vera worked the land, Carrie managed the books and Mae returned each summer to help the harvest. Vera’s son, John Peterson, grew up working the farm and, in turn, taught his children, Trish, Kelly and Johnny, the reward of hard work. The inspiration sparked by Mads’s dream, set a true legacy in motion.” “Slowly the plum orchards transitioned to vineyards, and by the 1990s grape vines were thriving on the property that once hosted plums. The soils with plenty of drainage and a warm, sunny climate made the area perfect for growing Cabernet Sauvignon, Merlot and Petite Sirah. There are currently 21 acres under vine, which includes a sixty-plus year-old block of dry farmed Petite Sirah that John Peterson helped plant as a young child.” “The inspiration to embark upon a family wine project first came to Kelly (representing the 4th generation of Peterson Family ownership) in 1995 with the death of her great aunt, Carrie. Auntie, as she was affectionately called, emphatically insisted that her old vine block of Petite Sirah, or “Pets” as she called them, “not be touched” when the property was replanted in 1990. At the time there was little respect or interest in Petite Sirah and total acreage in California was down to an all-time low of only 1,700 acres. After her death, there was a renewed interest in the variety and Kelly vowed to make a Petite Sirah varietal wine in her honor. That dream became a reality in 1999, with the help of family friend and winemaker Bob Foley, when Switchback Ridge produced its first vintage.” “Switchback Ridge is named for the winding trails in the hills above the vineyard that John explored as a child. Today Kelly Peterson continues the legacy that began with her great-grandfather, Mads, over a hundred years ago.” Certified Sommelier Pierson Ryan who is the National Sales Director for Switchback Ridge stays with us pulling the cork on all that is Switchback Ridge. The post Show 553, November 25, 2023: Switchback Ridge Winery, Calistoga, with Sommelier Pierson Ryan Part Two appeared first on SoCal Restaurant Show.

“Italy Cocktails: An Elegant Collection of Over 100 Recipes Inspired By Italia by food and travel Journalist Paul Feinstein is a treasure trove of drink recipes, vivid photography, and cocktail histories from Italian hotspots and around the world.” Paul Feinstein is our guest to share his deep love and knowledge of Italian culture and the cocktails born and inspired from its rich history assembled for this book. “These signature drink recipes from Italy hotspots pay homage to this vibrant country. With over 100 recipes and dozens of bartender profiles, you can drink like a local whether you’re just visiting or entertaining at home. From ritzy rooftop bars with views of the Colosseum to stylish Japanese-inspired haunts, locals and tourists alike will discover new watering holes that are sure to satisfy all tastes. With signature creations by prominent mixologists in the region, this book offers a detailed rundown of the best locations Italy has to offer.” Within the gorgeous, die-cut covers, you’ll find: More than 100 essential and exciting cocktail recipes, including recipes for bespoke ingredients and other serving suggestions Interviews with the country’s trendsetting bartenders and mixologists Bartending tips and techniques from the experts Food and drink hotspots across the country “Rome, Florence, Venice, Milan, Naples, Bologna, Verona, Siena, Sicily—explore these beautiful cities and their craft cocktail scenes without ever leaving your zip code with Italy Cocktails.” Paul cites Dante NYC as the outstanding outpost of Italian Cocktails in America. He shares that Dante Beverly Hills located on the rooftop of The Maybourne Beverly Hills recently debuted. Locally the revitalized Capri Club in Eagle Rock is a favorite of Paul’s with cocktail recipes (including the Coppola) featured in the book. Paul is doing a book-signing there on Thursday, December 7th. The post Show 553, November 25, 2023: Italy Cocktails with Food & Travel Journalist Paul Feinstein Part One appeared first on SoCal Restaurant Show.

“Italy Cocktails: An Elegant Collection of Over 100 Recipes Inspired By Italia by food and travel Journalist Paul Feinstein is a treasure trove of drink recipes, vivid photography, and cocktail histories from Italian hotspots and around the world.” Paul Feinstein continues as our guest to share his deep love and knowledge of Italian culture and the cocktails born and inspired from its rich history assembled for this book.” “These signature drink recipes from Italy hotspots pay homage to this vibrant country. With over 100 recipes and dozens of bartender profiles, you can drink like a local whether you’re just visiting or entertaining at home. From ritzy rooftop bars with views of the Colosseum to stylish Japanese-inspired haunts, locals and tourists alike will discover new watering holes that are sure to satisfy all tastes. With signature creations by prominent mixologists in the region, this book offers a detailed rundown of the best locations Italy has to offer.” Within the gorgeous, die-cut covers, you’ll find: More than 100 essential and exciting cocktail recipes, including recipes for bespoke ingredients and other serving suggestions Interviews with the country’s trendsetting bartenders and mixologists Bartending tips and techniques from the experts Food and drink hotspots across the country “Rome, Florence, Venice, Milan, Naples, Bologna, Verona, Siena, Sicily—explore these beautiful cities and their craft cocktail scenes without ever leaving your zip code with Italy Cocktails.” The post Show 553, November 25, 2023: Italy Cocktails with Food & Travel Journalist Paul Feinstein 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 Holidays are arriving soon and stress-free Holiday cooking is always the ultimate objective. As a working chef Andrew has plenty of experience with cooking wisely for the Holidays for both demanding guests and Family. Chef Andrew joins us with his continuing series of genuinely useful, stress-free holiday cooking tips. The Thanksgiving Turkey has been carved and the remaining turkey and the bountiful side dishes are tucked in the refrigerator. Chef Andrew provides some tasty thoughts for creativity with leftovers. The post Show 553, November 25, 2023: Co-Host and Chef Andrew Gruel with “Ask the Chef” appeared first on SoCal Restaurant Show.

“Solvang, California has added new features for this year’s Solvang Julefest (pronounced ‘Yule-Fest’), the Santa Ynez Valley wine country town’s annual celebration of all things “holidays.” The season’s event stretch will begin Friday, November 24, 2023, and run through Saturday, January 6, 2024. Solvang Julefest 2023 will include multiple holiday-themed happenings all located within the walkable California Central Coast travel destination, frequently described as one of the nation’s “most Christmassy towns.”” Susan Lee (a native) of the Solvang Visitor Center joins us to provide the festive Holiday Cheer. The partners in the popular Luchador Brewing Company are hosting the family-friendly Desert Brewfest: The First Coachella Valley Beer Festival on Sunday December 10th at the Cathedral City Amphitheater in Cathedral City. It’s a festive holiday-themed outdoor craft beer festival with music, Lucha Libre wrestling, local food vendors, pictures with Santa, and beer sampling from distinctive craft breweries near and far. In the spirit of the season the Luchador Brewing Company is also raising funds for charities along with a Holiday Toy Drive. It’s truly a beer lovers paradise. The partners in Luchador Brewing Company, Jaime Benson and Brent Miller join us to tap the keg on Desert Brewfest. What is sourdough and why is San Francisco Sourdough held in such high esteem? A few weeks ago we introduced you to Baker Matt Kosoy of Rosalind Bakery in Pacifica with a newly launched retail bakery store in Downtown San Francisco near the Ferry Building. Matt is a recognized sourdough specialist and is with us providing the 411 on this popular bread variety. “Pacifica’s Rosalind Bakery’s delectable sourdough bread, pizzas, and pastries are made with a dash of love, a sprinkle of nostalgia, and a lot of dedication by proprietor and baker Matt Kosoy. They do more than just bake bread; they bring people together, creating moments of joy and connection. Named after the Matt’s maternal grandmother, Rosalind Bakery began in 2017 by building a community around food.” Discover and Learn at Discovery Center at Agua Hedionda Lagoon Foundation in Carlsbad. “An extraordinaire collection of hands-on nature activities that allow visitors to taste nature experiencing both the lagoon and the ecological reserve that resides in Carlsbad.The mission of the Agua Hedionda Lagoon Foundation is to energize people through education and outreach to preserve Agua Hedionda Lagoon as an accessible and healthy watershed. Their vision is to be Stewards of the Watershed as they inspire future generations so all of us have access to a healthy lagoon. A safe place in nature…for all.” Erin Hardin, Director of Community Relations for Agua Hedionda Lagoon Foundation is our well-informed guide. 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 Holidays are arriving soon and stress-free Holiday cooking is always the objective. The Holidays are here and stress-free Holiday cooking is always the objective. As a working chef Andrew has plenty of experience with cooking wisely for the Holidays for both demanding guests and Family. Chef Andrew joins us with his continuing series of genuinely useful “Turkey Talk” cooking tips. Chef Andrew shares a simple recipe for cranberry sauce that easily outshines the version in the can. Also hints on crave-worthy gravy that adds excitement to the Holiday Table. All of this and heaping helpings of extra deliciousness on this week’s not-to-miss show! The post Show 552, November 18, 2023: Show Preview with Executive Producer & Co-Host Andy Harris appeared first on SoCal Restaurant Show.

Solvang, California has added new features for this year’s Solvang Julefest (pronounced ‘Yule-Fest’), the Santa Ynez Valley wine country town’s annual celebration of all things “holidays.” The season’s event stretch will begin Friday, November 24, 2023, and run through Saturday, January 6, 2024. Solvang Julefest 2023 will include multiple holiday-themed happenings all located within the walkable California Central Coast travel destination, frequently described as one of the nation’s “most Christmassy towns.” “The Month-Long Holiday Event includes Daily Light & Music Shows, Ongoing “Nisser Adventure” Scavenger Hunt, Nighttime Makers Market, and Newly-Added Candlelight Tours. Solvang, also known as “The Danish Capital of America,” presents an ideal getaway opportunity for travelers looking for a European-style holiday atmosphere without the transatlantic travel, whether a midweek or weekend escape.” Susan Lee of the Solvang Visitor Center joins us to provide the Holiday Cheer. “The popular Solvang Julefest Candlelight Tours will be offered December 8, 9, 15, and 16, and as schools traditionally pause for the holiday season, the Candlelight Tours will run weeklong, Monday, December 18, through Saturday, December 23. Starting at 5:00 PM, the Solvang Julefest Candlelight Tours will provide special holiday experiences for locals and visitors as they traverse the streets of Solvang, accompanied by Christmas carols and an entertaining education about some Danish traditions and Solvang history. Guided by a costumed host, all tour participants will receive an LED candle to hold during the tour. Advance purchase is required.” The post Show 552, November 18, 2023: “Solvang Julefest” with Susan Lee, Solvang Visitor Center Part One appeared first on SoCal Restaurant Show.