SoCal Restaurant Show

“Muy Bueno: Fiestas – 100+ Delicious Mexican Recipes for Celebrating the Year is a festive cookbook filled with history, traditions, Mexican recipes, and crafts to celebrate Americanand Mexican holidays from the proud Latina and blogger behind Muy Bueno, Yvette Marquez-Sharpnack.” “You’ll discover how to show your love on Valentine’s Day with Heart-Shaped Berry Empanadas, celebrate Mother’s Day with Guava Mimosas, whip up Chile Braised Pork Ribs for Día de los Muertos; make a big batch of Red Chile and Chicken Tamales for the December holidays, and much more. Included along with the over 100 delicious, seasonal recipes are step-by-step instructions for making holiday-themed crafts that are fun for children and grown-ups alike.” “With its gorgeous food photography, detailed recipe directions, and wealth of tips to guide you in the kitchen, Muy Bueno FIESTAS turns every day into a celebration.” “The 100 plus recipes include a broad selection of classic and contemporary Mexican recipes, including substantial soups and salads, hearty mains, cocktails, and decadent desserts.” “Yvette Marquez-Sharpnack is a mother, wife, author, graphic designer, food blogger, vlogger, and recipe developer based in Denver, Colorado. She was raised in El Paso, Texas and draws culinary inspiration from her grandmother’s old-world northern Mexican recipes and her mother’s comforting south of the border home-style dishes.” Chef Yvette graciously shares her recipes for Hatch Chile Potato Salad and Spring Fruit Salad with Tajin from Muy Bueno FIESTAS. Yvette Marquez-Sharpnack joins us with masa at the ready. The post Show 539, August 19, 2023: Yvette Marquez-Sharpnack, Author, Muy Bueno Fiestas Part One appeared first on SoCal Restaurant Show.

“Muy Bueno: Fiestas – 100+ Delicious Mexican Recipes for Celebrating the Year is a festive cookbook filled with history, traditions, Mexican recipes, and crafts to celebrate Americanand Mexican holidays from the proud Latina and blogger behind Muy Bueno, Yvette Marquez-Sharpnack.” “You’ll discover how to show your love on Valentine’s Day with Heart-Shaped Berry Empanadas, celebrate Mother’s Day with Guava Mimosas, whip up Chile Braised Pork Ribs for Día de los Muertos; make a big batch of Red Chile and Chicken Tamales for the December holidays, and much more. Included along with the over 100 delicious, seasonal recipes are step-by-step instructions for making holiday-themed crafts that are fun for children and grown-ups alike.” “With its gorgeous food photography, detailed recipe directions, and wealth of tips to guide you in the kitchen, Muy Bueno FIESTAS turns every day into a celebration.” “The 100 plus recipes include a broad selection of classic and contemporary Mexican recipes, including substantial soups and salads, hearty mains, cocktails, and decadent desserts.” “Yvette Marquez-Sharpnack is a mother, wife, author, graphic designer, food blogger, vlogger, and recipe developer based in Denver, Colorado. She was raised in El Paso, Texas and draws culinary inspiration from her grandmother’s old-world northern Mexican recipes and her mother’s comforting south of the border home-style dishes.” Chef Yvette graciously shares her recipes for Hatch Chile Potato Salad and Spring Fruit Salad with Tajin from Muy Bueno FIESTAS. Yvette Marquez-Sharpnack continues with us with masa at the ready. The post Show 539, August 19, 2023: Yvette Marquez-Sharpnack, Author, Muy Bueno Fiestas Part Two appeared first on SoCal Restaurant Show.

“It’s no secret why everyone is obsessed with Hatch Peppers. Named after the original growing area in Hatch, New Mexico, authentic Hatch Peppers are truly a Southwestern favorite. No other pepper is prized more than this variety which grows in the Hatch Valley, just north of Las Cruces. The valley, which stretches along the Rio Grande’s southern-most bend before crossing into Texas and Mexico, is covered with row after row of these green leafy pepper plants for most of the summer. Chefs say that the intense sunlight and cool nights in this valley result in a uniquely flavored pepper that’s unrivaled by any other.” Celebrate a fun Hatch Pepper event in Tustin where the original Winery Restaurant and Wine Bar is presenting their annual Hatch Chile Roasting and Toasting Event orchestrated by their founding Partner and Executive Chef Yvon Goetz. It’s a relaxing and leisurely afternoon of sipping cold beer and Tequila while enjoying Hatch Chile Hors d’oeuvres (think Hatch Chile & Duck Confit Banh Mi with Green Keitt Mango) with fellow discriminating foodies and chile heads. The festivities take place on The Winery’s spacious Vineyard Patio in Tustin on August 26th from 1:30 p.m., until 4:00 p.m. Chef Yvon joins us with a basket of freshly roasted Hatch Chiles at the ready. The post Show 539, August 19, 2023: Partner & Executive Chef Yvon Goetz, The Winery Restaurant – Hatch Chile Roasting and Toasting Afternoon 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. We all typically enjoy fresh salmon as a standard seafood go-to but certain varieties in California are now in short supply. The Chinook salmon season for commercial fisherman along costal California waters has been cancelled this year. Chef Andrew will explain what’s behind this and the types of sustainably raised salmon that you can still enjoy without reservation on your home table and in restaurants. The post Show 539, August 19, 2023: Chef and Co-Host Andrew Gruel with “Ask the Chef” appeared first on SoCal Restaurant Show.

“After a three-year hiatus, L.A. Loves Alex’s Lemonade Culinary Cookout, hosted by James Beard Foundation award-winners Chef Suzanne Goin and partner Caroline Styne (The Lucques Group) along with Chef David Lentz, returns on Saturday, September 23, 2023, from 12:30 – 4:30 p.m. on UCLA’s Royce Quad. Goin, Styne and Lentz have again (for the 11th time) enlisted the support and generosity of their culinary-superstar friends around the country who will donate their time and services to raise funds and awareness for Alex’s Lemonade Stand Foundation (ALSF) and its mission to find better treatments and cures for all kids with cancer. Philadelphia’s acclaimed Chef Marc Vetri (Vetri Cucina,) a long-time supporter of Alex’s Lemonade Stand Foundation, will again be cooking at Alex’s L.A. He joins us with all the craveable details. Chef Vetri’s The Great Chefs Event, Philadelphia, supporting the Alex’s Lemonade Stand Foundation, was the inspiration behind Caroline, Suzanne and David bringing the Benefit to Los Angeles. “Holey Grail Donuts is the Hawaiian-born, LA-rooted donut shop with area locations in Santa Monica and Larchmont Village that specializes in fried to order taro donuts with a weekly revolving menu highlighting local Hawaiian and Californian ingredients, which are sustainably and ethically sourced from locally owned farmers, who Holey Grail has cultivated deep relationships with over the years.” Available until August 23rd is a collaboration donut as part of their Breaking Bread program, the Cosmic Churro Donut, with Chef Ludo Lefebvre. Ludo recently started a new venture, Shaman Ramen, the world’s first adaptogenic superfood ramen, where he is a partner and flavor creator for the brand. “The collaborative flavor, Cosmic Churro Donut, includes Holey Grail Donut’s signature taro donut fried to order in coconut oil, adaptogenic cinnamon & sugar (sourced from Shaman Ramen) and brulee banana.” Holey Grail Donuts Hawaii-based Co-Founder, Hana Dreiling, is our guest with a warm Cosmic Churro Donut in hand. “This year the Murphy family is celebrating the 10-year anniversary of the handsome Presqu’ile Tasting Room in Santa Maria Valley where for a decade they’ve been sharing their estate Pinot Noir, Chardonnay, Syrah, Sauvignon Blanc, Aligoté, Gamay, Nebbiolo and méthode champenoise sparkling wines.” “The winery began in 2007, but the opening of the architecturally-distinctive modern-meets-rustic hospitality center marked a new chapter in the Murphy’s unwavering dedication to growing, producing and sharing premium cool-climate estate wines in the heart of the Santa Maria Valley.” Tim Wanner, Presqu’ile’s Director of Hospitality and Sales, joins us to gently pull the cork on all that is Presqu’ile. Vegetarian Salad for Dinner – Inventive Plant-Forward Meals is the vegetarian sequel to culinary educator and edible garden expert Jeanne Kelley’s highly successful cookbook Salad for Dinner (2012). “This inspiring single-subject cookbook with 80 recipes reimagines the traditional idea of a salad as a main course meal. The salads range from familiar to exotic, taking the idea beyond the traditional tossed bowl, with creative categories such as classic salads, grain salads, pulse salads, salads with seeds, pasta salads, bread salads, and roasted and toasted salads.” Jeanne Kelley is our guest with salad tongs at the ready along with a bunch of fresh heirloom carrots. 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 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. We planned to chat with Chef Andrew this morning about the cancellation of the annual commercial fishing season for Chinook salmon in coastal California waters but Chef Andrew experienced some unexpected flight delays and was in the air during his scheduled segment. We’ll reel in the Chinook salmon for next week. Instead Producer Andy highlighted what some generous restaurants in Las Vegas are already doing to support vitally needed fire relief aid in West Maui. Las Vegas is unofficially known as the “Ninth Island” as Vegas is a popular destination for Hawaiians when they are on vacation to the Mainland. All of this and heaping helpings of extra deliciousness on this week’s not-to-miss show! The post Show 538, August 12, 2023: Show Preview with Executive Producer & Co-Host Andy Harris appeared first on SoCal Restaurant Show.

“After a three-year hiatus, L.A. Loves Alex’s Lemonade Culinary Cookout, hosted by James Beard Foundation award-winners Chef Suzanne Goin and partner Caroline Styne (The Lucques Group) along with Chef David Lentz returns on Saturday, September 23, 2023, from 12:30 – 3:30 p.m. on UCLA’s Royce Quad. Goin, Styne and Lentz have again (for the 11th time) enlisted the support and generosity of their culinary-superstar friends around the country who will donate their time and services to raise funds and awareness for Alex’s Lemonade Stand Foundation (ALSF) and its mission to find better treatments and cures for all kids with cancer. Featuring fabulous food, wine and cocktails prepared by the nation’s best chefs, winemakers and mixologists, L.A. Loves Alex’s Lemonade is an afternoon of fantastic fare, cocktails for a cause, children’s activities, extravagant silent and exhilarating live auctions, and much more.” Philadelphia’s acclaimed Chef Marc Vetri (Vetri Cucina,) a long-time supporter of Alex’s Lemonade Stand Foundation will again be cooking at L.A. Loves Alex’s. He joins us with all the craveable details. Chef Vetri’s The Great Chefs Event, Philadelphia supporting the Alex’s Lemonade Stand Foundation was the inspiration behind Caroline, Suzanne and David undertaking the considerable effort to bring the Benefit to Los Angeles. The post Show 538, August 12, 2023: Restaurateur and Chef Mark Vetri, Vetri Cucina, Philadelphia and Las Vegas appeared first on SoCal Restaurant Show.

“Holey Grail Donuts is the Hawaiian-born, LA-rooted donut shop with locations in Santa Monica and Larchmont Village that specializes in fried to order taro donuts with a weekly revolving menu highlighting local Hawaiian and Californian ingredients, which are sustainably and ethically sourced from locally owned farmers, who Holey Grail has cultivated deep relationships with over the years.” Available until August 23rd is a collaboration donut as part of their Breaking Bread program, the Cosmic Churro Donut, with Chef Ludo Lefebvre. Ludo recently started a new venture, Shaman Ramen, the world’s first adaptogenic superfood ramen, where he is a partner and flavor creator for the brand. “The collaborative flavor, Cosmic Churro Donut, includes Holey Grail Donut’s signature taro donut fried to order in coconut oil, adaptogenic cinnamon & sugar (sourced from Shaman Ramen) and brulee banana. An ode to nostalgic flavors, Holey Grail and Chef Ludo created this donut to showcase their deep passion for elevated ingredients that expand the mind and palate.” Holey Grail Donuts Hawaii-based Co-Founder, Hana Dreiling, is our guest with a warm Cosmic Churro Donut in hand. The post Show 538, August 12, 2023: Hana Dreiling, Co-Founder, Holey Grail Donuts, Santa Monica & Larchmont Village appeared first on SoCal Restaurant Show.

This year the Murphy family is celebrating the 10-year anniversary of the handsome Presqu’ile Tasting Room in Santa Maria Valley “where for a decade they’ve been sharing their estate Pinot Noir, Chardonnay Syrah, Sauvignon Blanc, Aligoté, Gamay, Nebbiolo and méthode champenoise sparkling wines.” “The winery began in 2007, but the opening of the architecturally significant modern-meets-rustic hospitality center marked a new chapter in the Murphy’s unwavering dedication to growing, producing and sharing premium cool-climate estate wines in the heart of the Santa Maria Valley.” “Located less than two miles from Highway 101 in Northern Santa Barbara County, the hilltop Tasting Room and encompassing ranch are designed to complement the sweeping views of the Pacific Ocean and Presqu’ile’s organic vineyards, while delivering a respite for guests and wine club members. From the arrival down the private mile-long drive, to the fireside alfresco lounge spaces, every detail is designed to create lasting memories for guests.” “Wine should be inspiring, joyous and relaxed, so we share our wines with enthusiasm but without pretense,” says Matt Murphy, Presqu’ile’s president. “We like to think of it as an elevated wine experience steeped in our family’s tradition of laidback Southern hospitality.” Since opening, the estate’s guest experiences have evolved and expanded. Presqu’ile now offers five different guest experiences open to the public. The Wine & Food Experience, for example, features a curated tasting flight paired with Chef Julie Simon’s Mezze Picnic. “Chef Julie’s menus are crafted from the winery’s organic one-acre vegetable and herb garden and feature the seasonal bounties of the Santa Maria Valley’s top purveyors.” Another standout experience is the “Wine & Food Tour which includes a private walking tour through Presqu’ile’s wine caves, the winery and up to their estate hilltop pond. Guests then settle into a private, 5th floor lookout terrace for a sumptuous food and wine pairing while taking in the unobstructed views of the vineyard, the San Rafael Mountains, Solomon Hills, and Pacific Ocean.” Tim Wanner, Presqu’ile’s Director of Hospitality and Sales, joins us to gently pull the cork on all that is Presqu’ile. The post Show 538, August 12, 2023: Presqu’ile Winery, Santa Maria with Tim Wanner, Director of Hospitality and Sales Part One appeared first on SoCal Restaurant Show.

This year the Murphy family is celebrating the 10-year anniversary of the handsome Presqu’ile Tasting Room in Santa Maria Valley “where for a decade they’ve been sharing their estate Pinot Noir, Chardonnay Syrah, Sauvignon Blanc, Aligoté, Gamay, Nebbiolo and méthode champenoise sparkling wines.” “The winery began in 2007, but the opening of the architecturally significant modern-meets-rustic hospitality center marked a new chapter in the Murphy’s unwavering dedication to growing, producing and sharing premium cool-climate estate wines in the heart of the Santa Maria Valley.” “Located less than two miles from Highway 101 in Northern Santa Barbara County, the hilltop Tasting Room and encompassing ranch are designed to complement the sweeping views of the Pacific Ocean and Presqu’ile’s organic vineyards, while delivering a respite for guests and wine club members. From the arrival down the private mile-long drive, to the fireside alfresco lounge spaces, every detail is designed to create lasting memories for guests.” “Wine should be inspiring, joyous and relaxed, so we share our wines with enthusiasm but without pretense,” says Matt Murphy, Presqu’ile’s president. “We like to think of it as an elevated wine experience steeped in our family’s tradition of laidback Southern hospitality.” Since opening, the estate’s guest experiences have evolved and expanded. Presqu’ile now offers five different guest experiences open to the public. The Wine & Food Experience, for example, features a curated tasting flight paired with Chef Julie Simon’s Mezze Picnic. “Chef Julie’s menus are crafted from the winery’s organic one-acre vegetable and herb garden and feature the seasonal bounties of the Santa Maria Valley’s top purveyors.” Another standout experience is the “Wine & Food Tour which includes a private walking tour through Presqu’ile’s wine caves, the winery and up to their estate hilltop pond. Guests then settle into a private, 5th floor lookout terrace for a sumptuous food and wine pairing while taking in the unobstructed views of the vineyard, the San Rafael Mountains, Solomon Hills, and Pacific Ocean.” Tim Wanner, Presqu’ile’s Director of Hospitality and Sales, continues with us gently pulling the cork on all that is Presqu’ile. The post Show 538, August 12, 2023: Presqu’ile Winery, Santa Maria with Tim Wanner, Director of Hospitality and Sales Part Two appeared first on SoCal Restaurant Show.

Vegetarian Salad for Dinner – Inventive Plant-Forward Meals is the vegetarian sequel to culinary educator and edible garden expert Jeanne Kelley’s highly successful cookbook Salad for Dinner (2012). “This inspiring single-subject cookbook with 80 recipes reimagines the traditional idea of a salad as a main course meal.” “People love a good salad! This hunger for salad is matched by a genuine desire for good vegetarian dinner ideas and better plant-based recipes. Jeanne Kelley shares a new collection of creative, easy-to-follow, and foolproof salad recipes for lifelong vegetarians looking for inspiration, omnivores looking to up their meatless Monday game, and general salad enthusiasts. With bold flavors influenced by the fresh produce and the vibrant dining scene of the author’s hometown Los Angeles, the recipes are innovative yet approachable, satisfying experienced and novice cooks alike.” “The salads range from familiar to exotic, taking the idea beyond the traditional tossed bowl, with creative categories such as classic salads, grain salads, pulse salads, salads with seeds, pasta salads, bread salads, and roasted and toasted salads.” “The recipes vary from suitable for busy weeknight—like Warm Brussel Sprout Caesar with Poached Egg, Tostada Salad with Creamy Lime-Avocado Dressing, and Chinese No Chicken Salad—to weekend showstoppers such as Herby Fattoush, Whole Roasted Cauliflower with Mung Beans and Black Tahini, Vietnamese-Style Salad Rolls, and North African–Style Chickpea Pancake with Salad Turnips, Greens, and Harissa.” Jeanne graciously shares her recipes for Red Quinoa and Red Kidney Bean Masala and Baked Ricotta Pepperonata, Herb Salad with us. Jeanne Kelley is our guest with salad tongs at the ready along with a bunch of fresh heirloom carrots. The post Show 538, August 12, 2023: Vegetarian Salad for Dinner with Author Jeanne Kelley Part One appeared first on SoCal Restaurant Show.

Vegetarian Salad for Dinner – Inventive Plant-Forward Meals is the vegetarian sequel to culinary educator and edible garden expert Jeanne Kelley’s highly successful cookbook Salad for Dinner (2012). “This inspiring single-subject cookbook with 80 recipes reimagines the traditional idea of a salad as a main course meal.” “People love a good salad! This hunger for salad is matched by a genuine desire for good vegetarian dinner ideas and better plant-based recipes. Jeanne Kelley shares a new collection of creative, easy-to-follow, and foolproof salad recipes for lifelong vegetarians looking for inspiration, omnivores looking to up their meatless Monday game, and general salad enthusiasts. With bold flavors influenced by the fresh produce and the vibrant dining scene of the author’s hometown Los Angeles, the recipes are innovative yet approachable, satisfying experienced and novice cooks alike.” “The salads range from familiar to exotic, taking the idea beyond the traditional tossed bowl, with creative categories such as classic salads, grain salads, pulse salads, salads with seeds, pasta salads, bread salads, and roasted and toasted salads.” “The recipes vary from suitable for busy weeknight—like Warm Brussel Sprout Caesar with Poached Egg, Tostada Salad with Creamy Lime-Avocado Dressing, and Chinese No Chicken Salad—to weekend showstoppers such as Herby Fattoush, Whole Roasted Cauliflower with Mung Beans and Black Tahini, Vietnamese-Style Salad Rolls, and North African–Style Chickpea Pancake with Salad Turnips, Greens, and Harissa.” Jeanne graciously shares her recipes for Red Quinoa and Red Kidney Bean Masala and Baked Ricotta Pepperonata, Herb Salad with us. Jeanne Kelley continues as our guest with salad tongs at the ready along with a bunch of fresh arugula from her garden. The post Show 538, August 12, 2023: Vegetarian Salad for Dinner with Author Jeanne Kelley 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. We planned to chat with Chef Andrew this morning about the cancellation of the annual commercial fishing season for Chinook salmon in coastal California waters but Chef Andrew experienced some unexpected flight delays and was in the air during his scheduled segment. We’ll reel in the tasty Chinook salmon for next week. Instead, Producer Andy highlighted what some generous restaurants in Las Vegas (with roots in Hawaii) are already doing to meaningfully support vitally needed fire relief aid in West Maui. Las Vegas is unofficially known as the “Ninth Island” as Vegas is an ever-popular destination for Hawaiians when they are on vacation to the Mainland. The post Show 538, August 12, 2023: Chef and Co-Host Andrew Gruel with “Ask the Chef” appeared first on SoCal Restaurant Show.

OTOTO in Echo Park operated by the dynamic team of Courtney Kaplan and Chef Charles Namba (wife and husband) is Los Angeles’ premier sake bar, the little brother to Tsubaki located next door. It opens at 5:00 p.m. nightly and it’s walk-ins only. OTOTO, launched in 2019, offers 50 plus sakes by the glass along with an enticing full menu of creative and classic Japanese dishes. OTOTO was the recipient in Chicago at Lyric Opera on June 5th of The James Beard Foundation’s prestigious award for “Outstanding Wine and Other Beverages Program.” This is the first time the award has been extended to include “Other Beverages.” Quite an impressive honor for Los Angeles, California and Courtney Kaplan & Chef Charles Namba. Courtney Kaplan joins us to tell us a bit about the joys of sake and the guest experience at OTOTO. Spaghettini Restaurant in Seal Beach is celebrating their 35th Anniversary this year. “Since its inception in 1988, business partners, Laurie Sisneros and Cary Hardwick, have grown Spaghettini to be one of the top restaurants and entertainment lounges in the country. Spaghettini has had hundreds of incredible artists grace their stage. Dave Koz, Poncho Sanchez, John Mayall, and Kenny Loggins are just some of the well-known artists who have played here, along with some extraordinary local talent. Headed by Executive Chef Victor Avila, Spaghettini features fine contemporary Italian cuisine, craft cocktails, and world-class live jazz. To celebrate 35 years of providing Southern California with award-winning dining and best-in-class live jazz on their stage, Spaghettini has published a new coffee table cookbook, “Spaghettini at Home, 35 Years of Music, Cuisine & Cocktails.”” Spaghettini’s Co-Founder, Cary Hardwick, joins us to share the rich, 35-year history of Spaghettini. “A-Sha Noodles is the cult-favorite imported noodle brand known for its patented, 100-year-old legacy noodle recipe from Tainan, Taiwan. All of A-Sha’s noodles are simply made with wheat, salt and water, and receive a unique 18-hour air-drying technique (never fried or frozen).” This is a big (and healthier) departure from the familiar instant noodles which are fried. “A-Sha noodles are made with finely sifted and fiber-rich whole wheat flour resulting in each serving having at least 10g of plant-based protein. Founded in 2015, A-Sha Foods USA is an AAPI-owned brand that has quickly become the go-to for healthier, more nutritious instant noodles. A-Sha’s signature air-dried noodles originated from a small factory in Tainan, Taiwan that began producing noodles with a century-old recipe in 1977. Starting in just one market in California a decade ago, A-Sha Foods USA is now available at some of the most wide-reaching retailers, including Amazon, Costco, Walmart, Target, T&T, Sobey’s and H-Mart.” Young Chang, A-Sha Foods USA’s President is our guest with a bowl of original Hakka Wide Noodles in hand. Our own Chef Andrew Gruel, the menu-maker behind the full-service Calico Fish House (in the Sunset Beach area of Huntington Beach) and also the founder and pizzaiola of 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. Chef Andrew has just returned from a stay in Portugal particularly known for their outstanding seafood and wine. Chef Andrew will temp us with descriptions of some popular Portuguese dishes including Portuguese Fish Stew, Portuguese Cod Fish, Fried Cod Cakes and Grilled Sardines. All of this and heaping helpings of extra deliciousness on this week’s not-to-miss show! The post Show 537, August 5, 2023: Show Preview with Executive Producer & Co-Host Andy Harris appeared first on SoCal Restaurant Show.

OTOTO in Echo Park is operated by the dynamic team of Courtney Kaplan and Chef Charles Namba (wife and husband) is Los Angeles’ premier sake bar, the little brother to Tsubaki located next door. It opens at 5:00 p.m. nightly and it’s walk-ins only. “OTOTO, launched in 2019, offers 50 plus sakes by the glass with an enticing full menu of creative and classic Japanese dishes. A standout item is the Chicken Katsu Sando which is a fried chicken sandwich with snowy cabbage, pickled jalapenos, katsu sauce, kewpie and served on toasted milk bread.” OTOTO was the recipient of The James Beard Foundation’s prestigious award for “Outstanding Wine and Other Beverages Program” presented in Chicago at Lyric Opera on June 5th. This is the first time the award has been extended to include “Other Beverages.” Quite an impressive honor for Los Angeles, California and Courtney Kaplan & Chef Charles Namba. Sunday afternoons from 4 to 5:00 p.m. are educational Sake tastings. Also on offer is the OTOTO Sake Club of the month with the 3 seasonal selections each month personally curated by Courtney Kaplan. Courtney Kaplan joins us to tell us a bit about sake and the guest experience at OTOTO. The post Show 537, August 5, 2023: Restaurateur Courtney Kaplan of OTOTO, Echo Park, Los Angeles Part One appeared first on SoCal Restaurant Show.

OTOTO in Echo Park is operated by the dynamic team of Courtney Kaplan and Chef Charles Namba (wife and husband) is Los Angeles’ premier sake bar, the little brother to Tsubaki located next door. It opens at 5:00 p.m. nightly and it’s walk-ins only. “OTOTO, launched in 2019, offers 50 plus sakes by the glass with an enticing full menu of creative and classic Japanese dishes. A standout item is the Chicken Katsu Sando which is a fried chicken sandwich with snowy cabbage, pickled jalapenos, katsu sauce, kewpie and served on toasted milk bread.” OTOTO was the recipient of The James Beard Foundation’s prestigious award for “Outstanding Wine and Other Beverages Program” presented in Chicago at Lyric Opera on June 5th. This is the first time the award has been extended to include “Other Beverages.” Quite an impressive honor for Los Angeles, California and Courtney Kaplan & Chef Charles Namba. Sunday afternoons from 4 to 5:00 p.m. are educational Sake tastings. Also on offer is the OTOTO Sake Club of the month with the 3 seasonal selections each month personally curated by Courtney Kaplan. Courtney Kaplan continues the conversation with us about sake and the guest experience at OTOTO. The post Show 537, August 5, 2023: Restaurateur Courtney Kaplan of OTOTO, Echo Park, Los Angeles Part Two appeared first on SoCal Restaurant Show.

Spaghettini Restaurant in Seal Beach is celebrating their 35th Anniversary this year. “Since its inception in 1988, business partners, Laurie Sisneros and Cary Hardwick, have grown Spaghettini to be one of the top restaurants and entertainment lounges in the country. Spaghettini has had hundreds of incredible artists grace their stage. Dave Koz, Poncho Sanchez, John Mayall, and Kenny Loggins are just some of the well-known artists who have played here, along with some extraordinary local talent. Headed by Executive Chef Victor Avila, Spaghettini features fine contemporary Italian cuisine, craft cocktails, and world-class live jazz.” “To celebrate 35 years of providing Southern California with award-winning dining and best-in-class live jazz on their stage, Spaghettini has published a new cookbook, “Spaghettini at Home, 35 Years of Music, Cuisine & Cocktails.”” “Speaking also for his partner Laurie Sisneros, Spaghettini’s co-founder Cary Hardwick says, “35 years ago, we had an idea. We wanted to create something special. Not just a great restaurant, but something resembling a home away from home. A place where family and friends could gather for an evening, and where food, drink, and music blend perfectly to captivate the senses.”” “Focused on their long-time relationships with the world-class jazz musicians that have graced Spaghettini’s stage over the past three decades plus, the new cookbook showcases 11 of these artists. Each chapter starts with Cary’s and Laurie’s stories of those relationships, along with recipes of the artists’ favorite Spaghettini dishes and cocktails. To help users of the cookbook set the mood when recreating “a night out at Spaghettini” at home, QR codes are included at the start of each chapter to access curated playlists of the artists’ music.” “The book contains 75 recipes, including appetizers, salads, sides, entrees, desserts, and cocktails. It includes favorites that have been served for 35 years as well as specialties that Executive Chef Victor Avila has created during his 30-year relationship with Spaghettini.” Spaghettini’s Co-Founder, Cary Hardwick, joins us to share the rich, 35-year history of Spaghettini. The post Show 537, August 5, 2023: Cary Hardwick, Managing Partner, Spaghettini Restaurant, Seal Beach Part One appeared first on SoCal Restaurant Show.

Spaghettini Restaurant in Seal Beach is celebrating their 35th Anniversary this year. “Since its inception in 1988, business partners, Laurie Sisneros and Cary Hardwick, have grown Spaghettini to be one of the top restaurants and entertainment lounges in the country. Spaghettini has had hundreds of incredible artists grace their stage. Dave Koz, Poncho Sanchez, John Mayall, and Kenny Loggins are just some of the well-known artists who have played here, along with some extraordinary local talent. Headed by Executive Chef Victor Avila, Spaghettini features fine contemporary Italian cuisine, craft cocktails, and world-class live jazz.” “To celebrate 35 years of providing Southern California with award-winning dining and best-in-class live jazz on their stage, Spaghettini has published a new cookbook, “Spaghettini at Home, 35 Years of Music, Cuisine & Cocktails.”” “Speaking also for his partner Laurie Sisneros, Spaghettini’s co-founder Cary Hardwick says, “35 years ago, we had an idea. We wanted to create something special. Not just a great restaurant, but something resembling a home away from home. A place where family and friends could gather for an evening, and where food, drink, and music blend perfectly to captivate the senses.”” “Focused on their long-time relationships with the world-class jazz musicians that have graced Spaghettini’s stage over the past three decades plus, the new cookbook showcases 11 of these artists. Each chapter starts with Cary’s and Laurie’s stories of those relationships, along with recipes of the artists’ favorite Spaghettini dishes and cocktails. To help users of the cookbook set the mood when recreating “a night out at Spaghettini” at home, QR codes are included at the start of each chapter to access curated playlists of the artists’ music.” “The book contains 75 recipes, including appetizers, salads, sides, entrees, desserts, and cocktails. It includes favorites that have been served for 35 years as well as specialties that Executive Chef Victor Avila has created during his 30-year relationship with Spaghettini.” Spaghettini’s Co-Founder, Cary Hardwick, continues with us to share the rich, 35-year history of Spaghettini. The post Show 537, August 5, 2023: Cary Hardwick, Managing Partner, Spaghettini Restaurant, Seal Beach Part Two appeared first on SoCal Restaurant Show.

“A-Sha Noodles is the cult-favorite imported noodle brand known for its patented, 100-year-old legacy noodle recipe from Tainan, Taiwan. All of A-Sha’s noodles are simply made with wheat, salt and water, and receive a unique 18-hour air-drying technique (never fried or frozen).” This is a big (and healthier) departure from the familiar instant noodles which are fried. A-Sha noodles are made with finely sifted and fiber-rich whole wheat flour resulting in each serving having at least 10g of plant-based protein. “Founded by Young Chang in 2015, A-Sha Foods USA is an AAPI-owned brand that has quickly become the go-to for healthier, more nutritious instant noodles. A-Sha’s signature air-dried noodles originated from a small factory in Tainan, Taiwan that began producing noodles with a century-old recipe in 1977. Starting in just one market in California a decade ago, A-Sha Foods USA is now available at some of the most wide- reaching retailers, including Amazon, Costco, Walmart, Target, T&T, Sobey’s and H-Mart. A-Sha Foods USA has been featured as one of the top 100 fastest growing private companies recognized by Inc. Magazines‘s Inc 5000 list 2020, 2021 and 2022, and selected as one of the Top Ten Taiwanese Instant Noodles Of All Time for more than five consecutive years.” In addition to their best-selling noodles, they’re also known for their buzzy noodle collaborations with iconic brands like Hello Kitty and David Chang‘s Momofuku, and limited-edition pop culture noodle sets. The NBA Miami Heat’s Duncan Robinson is their Global Brand Ambassador. He discovered A-Sha Noodles in college as a healthful alternative to the ever-popular instant ramen. Since their introduction to the USA in 2015 A-Sha Noodles has aimed to consistently give back to their local communities by partnering with organizations throughout their local Los Angeles community and beyond. A-Sha Noodles original product in the United States was the Vegan-friendly, Hakka Wide Noodles. They are air-dried (not fried) to seal in freshness, flavor and nutrients. They quickly reconstitute in boiling water. Young Chang, A-Sha Foods USA’s President is our guest with a bowl of Hakka Wide Noodles in hand. The post Show 537, August 5, 2023: A-Sha Foods USA with President Young Chang Part One appeared first on SoCal Restaurant Show.

“A-Sha Noodles is the cult-favorite imported noodle brand known for its patented, 100-year-old legacy noodle recipe from Tainan, Taiwan. All of A-Sha’s noodles are simply made with wheat, salt and water, and receive a unique 18-hour air-drying technique (never fried or frozen).” This is a big (and healthier) departure from the familiar instant noodles which are fried. A-Sha noodles are made with finely sifted and fiber-rich whole wheat flour resulting in each serving having at least 10g of plant-based protein. “Founded by Young Chang in 2015, A-Sha Foods USA is an AAPI-owned brand that has quickly become the go-to for healthier, more nutritious instant noodles. A-Sha’s signature air-dried noodles originated from a small factory in Tainan, Taiwan that began producing noodles with a century-old recipe in 1977. Starting in just one market in California a decade ago, A-Sha Foods USA is now available at some of the most wide- reaching retailers, including Amazon, Costco, Walmart, Target, T&T, Sobey’s and H-Mart. A-Sha Foods USA has been featured as one of the top 100 fastest growing private companies recognized by Inc. Magazines‘s Inc 5000 list 2020, 2021 and 2022, and selected as one of the Top Ten Taiwanese Instant Noodles Of All Time for more than five consecutive years.” In addition to their best-selling noodles, they’re also known for their buzzy noodle collaborations with iconic brands like Hello Kitty and David Chang‘s Momofuku, and limited-edition pop culture noodle sets. The NBA Miami Heat’s Duncan Robinson is their Global Brand Ambassador. He discovered A-Sha Noodles in college as a healthful alternative to the ever-popular instant ramen. Since their introduction to the USA in 2015 A-Sha Noodles has aimed to consistently give back to their local communities by partnering with organizations throughout their local Los Angeles community and beyond. A-Sha Noodles original product in the United States was the Vegan-friendly, Hakka Wide Noodles. They are air-dried (not fried) to seal in freshness, flavor and nutrients. They quickly reconstitute in boiling water. Young Chang, A-Sha Foods USA’s President continues as our guest with a tasty bowl of Hakka Wide Noodles in hand. The post Show 537, August 5, 2023: A-Sha Foods USA with President Young Chang 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. Chef Andrew has just returned from a stay in Portugal particularly known for their seafood and wine. We’ll hear about some popular Portuguese dishes including Fish Stew, Portuguese Cod Fish, Fried Cod Cakes and Grilled Sardines. Chef Andrew observes that the produce is locally sourced from within Portugal. The post Show 537, August 5, 2023: Chef & Co-Host Andrew Gruel with “Ask the Chef” appeared first on SoCal Restaurant Show.

Andy Harris, Executive Producer and Co-host previews the show. We’re packing a lot into Saturday’s hour show as we graciously stepped aside for the Angel Pre-Game Show at 11:00 a.m. so please do join us. The Halos are on the road in Toronto for a matinee game with the Blue Jays. “After a three-year hiatus, L.A. Loves Alex’s Lemonade Culinary Cookout, hosted by James Beard Foundation award-winners Suzanne Goin and partner Caroline Styne (The Lucques Group) along with Chef David Lentz, returns on Saturday, September 23, 2023, from 12:30 – 3:30 p.m. on UCLA’s Royce Quad. Goin, Styne and Lentz have again enlisted the support and generosity of their culinary-superstar friends around the country who will donate their time and services to raise funds and awareness for Alex’s Lemonade Stand Foundation (ALSF) and its mission to find better treatments and cures for all kids with cancer. Featuring fabulous food, wine and cocktails prepared by the nation’s best chefs, winemakers and mixologists, L.A. Loves Alex’s Lemonade is an afternoon of fantastic fare, cocktails for a cause, children’s activities, extravagant silent and exhilarating live auctions, and much more.” Co-Founder of L.A. Loves Alex’s Lemonade Culinary Cookout, Caroline Styne, joins us with all the craveable details. “At Red Car Brewery and Restaurant in Old Town Torrance, the first craft brewery in Torrance, Brewmaster and owner Bob Brandt personally oversees the brewing of every barrel of Red Car ale enjoyed by their loyal patrons since 2000. From classics to their seasonal offerings, their fun variety of beers are imbued with personality and crafted with care. Red Car beers are quintessentially English. They use English barley, wheat, yeast strains, and hops. In some of their beer styles, they incorporate domestic hops as well. Red Car Brewery’s small brewing system produces 14 kegs per batch — about 220 gallons.” Brewmaster Bob Brandt is our guest to tap the keg on all that is Red Car Brewery. “Melissa’s, the renowned provider of specialty fruits and vegetables, is participating in a captivating collaboration dinner with THE RANCH Restaurant & Saloon’s Event Center in Anaheim featuring the beloved Hatch peppers. This exclusive event promises to be a culinary experience like no other, as two industry leaders join forces to showcase the exceptional flavors of these highly coveted seasonal peppers. The Hatch Pepper Collaboration Dinner, set to take place on Saturday, August 12, will be an evening filled with culinary enchantment. The accomplished chefs from THE RANCH Culinary Team will artfully prepare a multi-course feast, highlighting the versatility and complexity of the Hatch peppers. From the featured welcome cocktail to dessert, each dish will showcase these exceptional peppers’ remarkable flavors and culinary potential. It’s a true celebration of fresh produce and the art of culinary excellence.” Melissa’s Robert Schueller (a.k.a. The Prince of Produce) and Jake Williams, the Marketing Manager for THE RANCH, join us to share all the tantalizing Dinner details. All of this and heaping helpings of extra deliciousness on this week’s not-to-miss show! The post Show 536, July 29, 2023: Show Preview with Executive Producer & Co-Host Andy Harris appeared first on SoCal Restaurant Show.

“After a three-year hiatus, L.A. Loves Alex’s Lemonade Culinary Cookout, hosted by James Beard Foundation award-winners Chef Suzanne Goin and partner Caroline Styne (The Lucques Group) along with Chef David Lentz (ex-The Hungry Cat,) returns on Saturday, September 23, 2023, from 12:30 – 3:30 p.m. on UCLA’s Royce Quad. Goin, Styne and Lentz have again enlisted the support and generosity of their culinary-superstar friends around the country who will donate their time and services to raise funds and awareness for Alex’s Lemonade Stand Foundation (ALSF) and its mission to find better treatments and cures for all kids with cancer.” “Featuring fabulous food, wine and cocktails prepared by the nation’s best chefs, winemakers and mixologists, L.A. Loves Alex’s Lemonade is an afternoon of fantastic fare, cocktails for a cause, children’s activities, extravagant silent and exhilarating live auctions, and much more.” “The 2023 event (the 11th in L.A.) is guaranteed to surpass the aspirations of previous years with returning chefs Michael Cimarusti, Chris Bianco, Adam Perry Lang, Donald Link, Nancy Oakes, Nancy Silverton, Suzanne Tracht, Jon Shook, Vinny Dotolo, Rocco Whalen and Marc Vetri coming together to cook for childhood cancer cures.” “I’m unbelievably happy that we are finally bringing L.A. Loves Alex’s Lemonade back. Suzanne, David and I have missed being able to support this amazing Foundation and bring all of our food and wine friends together again,” said co-founder Caroline Styne. “I always say this, but this is literally my favorite day of the year.” The early advance ticket pricing is currently $225 per guest but will increase to $255 on August 1st. Please make your plans now because Alex’s reaches their limited guest capacity way before the day of the event. Co-Founder of L.A. Loves Alex’s Lemonade Culinary Cookout Caroline Styne, joins us with all the craveable details. The post Show 536, July 29, 2023: Restaurateur Caroline Styne, The Lucques Group. L.A. Loves Alex’s Lemonade Culinary Cookout appeared first on SoCal Restaurant Show.

“At Red Car Brewery and Restaurant in Old Town Torrance, the first craft brewery in Torrance, Brewmaster and owner Bob Brandt oversees the brewing of every barrel of Red Car ale enjoyed by their loyal patrons since 2000. From classics to their seasonal offerings, their fun variety of beers are imbued with personality and crafted with care.” “Red Car beers are quintessentially English. They use English barley, wheat, yeast strains, and hops. In some of their beer styles, they incorporate domestic hops as well. Red Car Brewery’s small brewing system produces 14 kegs per batch — about 220 gallons.” “Motorman Reserve is one of Red Car Brewery’s classic ales. It shows complex flavor in a beer that is deceptively light. Pale Ale, Maris Otter, crystal and chocolate malts all contribute to an ale of modest strength. This ale is a satisfying tribute to the men who drove the thundering Big Red Cars.” Another popular style is there South Bay I.P.A. “It’s a potent combination of alcohol and fresh hop flavors. Remaining true to the style the Red Car Brewery selection is served unfiltered.” A future segment will highlight the menu at Red Car Brewery & Restaurant. Think Signature Sandwiches, Brewpub Burgers, Fresh Pastas, Chicken Piccata, Woodfired Pizzas and Salads. Brewmaster Bob Brandt is our guest to tap the keg on all that is Red Car Brewery. The post Show 536, July 29, 2023: Brewmaster Bob Brandt – Red Car Brewery and Restaurant, Old Town Torrance appeared first on SoCal Restaurant Show.

“Melissa’s, the renowned provider of specialty fruits and vegetables, is participating in a captivating collaboration dinner with THE RANCH Restaurant & Saloon’s Event Center in Anaheim featuring the beloved Hatch peppers. This exclusive event promises to be a culinary experience like no other, as two industry leaders join forces to showcase the exceptional flavors of these highly coveted seasonal peppers.” “The Hatch pepper, famously grown in the fertile fields of Hatch Valley, New Mexico, holds a special place in the hearts of food enthusiasts nationwide. Known for its distinctive roasting qualities, the Hatch pepper adds a unique touch to any dish it graces. In celebration of this extraordinary ingredient, Melissa’s and THE RANCH Culinary Team have crafted an exquisite menu that will tantalize guests’ taste buds.” “The Hatch Pepper Collaboration Dinner, set to take place on Saturday, August 12, will be an evening filled with culinary enchantment. The renowned chefs from THE RANCH Culinary Team will artfully prepare a multi-course feast, highlighting the versatility and complexity of the Hatch peppers. From the featured welcome cocktail to dessert, each dish will showcase these exceptional peppers’ remarkable flavors and culinary potential. It’s a true celebration of fresh produce and the art of culinary excellence.” “Guests can anticipate a sensory journey as they indulge in meticulously crafted dishes like the Hatch Pepper & Yellowtail Aguachile Ceviche, a refreshing blend of cool summer flavors with a hint of smoky heat. The main course will feature the Hatch Pepper & Blue Cheese Crusted Cape Grim Grass-Fed Filet, skillfully prepared to perfection, accentuating the natural richness of the beef with a delightful peppery touch. To conclude this remarkable evening, guests will be treated to a delectable Hatch Pepper-infused dessert that will leave a lasting impression.” There is a premium wine pairing included to accompany each savory course. Melissa’s Robert Schueller (a.k.a. The Prince of Produce) and Jake Williams, Marketing Manager for THE RANCH join us to share all the tantalizing Dinner details. The post Show 536, July 29, 2023: THE RANCH’s Hatch Pepper Dinner with Melissa’s Robert Schueller and THE RANCH’s Jake Williams appeared first on SoCal Restaurant Show.

“Handpicked Wines is a family-owned Australian Winery that specializes in crafting wines that offer a true sense of place, but fundamentally not from a single place. The Mornington Peninsula in Victoria is home to their Winery and flagship vineyard Capella, but winemaking spreads to five more fully owned, top-site vineyards across in Tasmania, Yarra Valley, and Barossa Valley. They are advocates of sustainable viticulture with a commitment to grape-growing techniques that improve the health of their vines and that of the local environment. Handpicked Wines is a proponent of minimal intervention, a vineyard-driven approach to winemaking that accentuates the character, complexity and geology of each site.” Just back from Australia is Handpicked Wines’ USA Market Manager, Adam Dromi, to pull the cork for us on all that is Handpicked Wines. “Chef Luladey “Lula” Moges is the author of the newly released, Enebla – Recipes from an Ethiopian Kitchen. It’s a collection of 65 plus recipes, vivid photography and family anecdotes in an accessible, authentic introduction to Ethiopian cuisine. Learn to make injera, wot stews, hearty tibs, and more. In Enebla (which means let’s eat!) you’ll learn how to prepare aromatic wot stews, a hearty tibs, breakfast scrambles, colorful salads of pulses and fresh vegetables, authentic injera sourdough flatbread, and even how to enjoy a traditional Ethiopian coffee ceremony. The recipes are accompanied by lush food styling alongside family photos and ephemera. An extensive glossary invites curious cooks to learn more about the Amharic language and Ethiopian ingredients.” Chef Lula Moges is our guest with fresh-baked injera at the ready In previewing Long Beach Black Restaurant Week earlier in the year we chatted with the founders of Miller Butler, a grassroots mobile wood-fired pizza and catering company based in San Pedro and owned and operated by husband-wife team Ahmad Butler and Chef Jillana Miller. There is exciting news from Miller Butler. Co-founder and pizzaiolo, Ahmad Butler, has been selected as one of the twelve finalists (3 categories) in the highly anticipated Real California Pizza Contest. This nationwide competition, sponsored by Real California Dairy, aims to find the best pizza that showcases the excellence of Real California Dairy products. $10,000 cash prize for the winner of Ahmad’s category – Cal-Mex. Pizzaiolo Ahmad Butler is our guest with a “The Angeleno” pizza fresh from the oven at the ready. Long Beach residents and visitors alike are in for a treat as dozens of local restaurants and pop-ups will offer unique over-the-top Burgers and value-priced Burger Offers when the 3rd annual Long Beach Burger Week returns July 23-30, 2023. Organized by local non-profit Long Beach Food & Beverage, the organization felt that in addition to encouraging local and surrounding “foodies” to enjoy what the expanding Long Beach culinary community has to offer, events like Burger Week support the local economy. It’s summertime and who doesn’t love a good burger? One of the participating restaurants in Long Beach Burger Week is Long Beach Tap House in Belmont Shore opened in 2019 with a dog-friendly patio. Known by the locals for elevated comfort food (with a real chef in the kitchen) along with 30 plus craft beers on tap, wine on tap and wine by the bottle. Partner and Chef Brandon Forsberg joins us with a Belmont Animal “Smash” Burger in hand. Our own Chef Andrew Gruel, the menu-maker behind the full-service Calico Fish House (in the Sunset Beach area of Huntington Beach) and also the founder and pizzaiola of 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. Antibiotics have long been used in the raising (before processing) of proteins including chicken and beef. One of the largest poultry processors eliminated antibiotics in most of its company -branded items a few years ago and started promoting “no antibiotics ever” in their marketing. That will soon end and some antibiotics will again be added to the chickens’ diets. Understand no residual antibiotics are in the protein when processed. What’s going on? 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 535, July 22, 2023: Show Preview with Executive Producer & Co-Host Andy Harris appeared first on SoCal Restaurant Show.

“Handpicked Wines is a family-owned Australian Winery that specializes in crafting wines that offer a true sense of place, but fundamentally not from a single place. The Mornington Peninsula in Victoria is home to their Winery and flagship vineyard Capella, but winemaking spreads to five more fully owned, top-site vineyards across in Tasmania, Yarra Valley, and Barossa Valley.” “With several trophies and hundreds of accolades to their name, Handpicked Wines has earned a reputation as a top site-specific producer vintage after vintage. They have proudly held their Halliday 5-Red-Star-Winery rating since 2014 along with being recognized as a Top Winery of Australia by The Real Review since 2018.” “They are advocates of sustainable viticulture with a commitment to grape-growing techniques that improve the health of their vines and that of the local environment. Handpicked Wines is a proponent of minimal intervention, a vineyard-driven approach to winemaking that accentuates the character, complexity and geology of each site.” Just back from Australia is Handpicked Wines’ USA Market Manager, Adam Dromi, to pull the cork for us on all that is Handpicked Wines. The post Show 535, July 22, 2023: Handpicked Wines, Sydney, Australia with Adam Dromi USA Market Manager Part One appeared first on SoCal Restaurant Show.

“Handpicked Wines is a family-owned Australian Winery that specializes in crafting wines that offer a true sense of place, but fundamentally not from a single place. The Mornington Peninsula in Victoria is home to their Winery and flagship vineyard Capella, but winemaking spreads to five more fully owned, top-site vineyards across in Tasmania, Yarra Valley, and Barossa Valley.” “Their ethos has always been to share their love of wine with others. Handpicked wants to demystify the world of wine and bring others on the journey, having lots of fun on the way.” “They are advocates of sustainable viticulture with a commitment to grape-growing techniques that improve the health of their vines and that of the local environment. Handpicked Wines is a proponent of minimal intervention, a vineyard-driven approach to winemaking that accentuates the character, complexity and geology of each site.” “The uniqueness of their fully-owned, top-site vineyards across Australia is captured under their Single Vineyards labels. The Collection series are a set of premium wines from hand-picked regions – each crafted to reflect a supreme sense of place and exceptional character. Regional Selections are a collection of classic varieties grown in the terroir that suits them best.” Just back from Australia is Handpicked Wines’ USA Market Manager, Adam Dromi. He continues with us pulling the cork on all that is Handpicked Wines. The post Show 535, July 22, 2023: Handpicked Wines, Sydney, Australia with Adam Dromi USA Market Manager Part Two appeared first on SoCal Restaurant Show.

“Chef Luladey “Lula” Moges is the author of the newly released, Enebla – Recipes from an Ethiopian Kitchen. It’s a collection of 65 plus recipes, vivid photography and family anecdotes in an accessible, authentic introduction to Ethiopian cuisine. Learn to make injera, wot stews, hearty tibs, and more.” “Growing up, first in the Ethiopian capital of Addis Ababa and then in the United States, Luladey Moges learned the art of traditional Ethiopian cuisine from her grandmother, mother, and aunts. She has long been an enthusiastic home cook, introducing the tastes of Ethiopian cuisine to her friends in North America. At the same time, her career in hospitality and fine dining management has taught her what it takes to build a balanced menu and impress discerning gourmands.” “People love Ethiopian cuisine for its unique combination of spices, aromas, and sociability. Dishes are served to be shared with family and friends, and unlike many cuisines, Ethiopian food has traditions of vegetarianism that make it particularly popular among meat-free cooks and diners. However, it can seem baffling to the outsider.” “In Enebla (which means let’s eat!) you’ll learn how to prepare aromatic wot stews, a hearty tibs, breakfast scrambles, colorful salads of pulses and fresh vegetables, authentic injera sourdough flatbread, and even how to enjoy a traditional Ethiopian coffee ceremony. The recipes are accompanied by lush food styling alongside family photos and ephemera. An extensive glossary invites curious cooks to learn more about the Amharic language and Ethiopian ingredients.” Chef Lula generously shares with us two recipes from Enebla that are personal favorites. These are Tibs (Beef Stir Fry) and Tikil Gomen (Ethiopian Cabbage Stew.) Chef Lula Moges is our guest with fresh-baked injera at the ready. The post Show 535, July 22, 2023: Chef Luladey “Lula” Moges with Enebla – Recipes from an Ethiopian Kitchen Part One appeared first on SoCal Restaurant Show.

“Chef Luladey “Lula” Moges is the author of the newly released, Enebla – Recipes from an Ethiopian Kitchen. It’s a collection of 65 plus recipes, vivid photography and family anecdotes in an accessible, authentic introduction to Ethiopian cuisine. Learn to make injera, wot stews, hearty tibs, and more.” “Growing up, first in the Ethiopian capital of Addis Ababa and then in the United States, Luladey Moges learned the art of traditional Ethiopian cuisine from her grandmother, mother, and aunts. She has long been an enthusiastic home cook, introducing the tastes of Ethiopian cuisine to her friends in North America. At the same time, her career in hospitality and fine dining management has taught her what it takes to build a balanced menu and impress discerning gourmands.” “In Enebla (which means let’s eat!) you’ll learn how to prepare aromatic wot stews, a hearty tibs, breakfast scrambles, colorful salads of pulses and fresh vegetables, authentic injera sourdough flatbread, and even how to enjoy a traditional Ethiopian coffee ceremony. The recipes are accompanied by lush food styling alongside family photos and ephemera. An extensive glossary invites curious cooks to learn more about the Amharic language and Ethiopian ingredients.” “As Lula’s parents used to say, “We might live in America but once you come home, this is Ethiopia.” With her accessible recipes and inviting anecdotes, Lula invites you to make your kitchen Ethiopia no matter where you live.” Chef Lula generously shares with us two recipes from Enebla that are personal favorites. These are Tibs (Beef Stir Fry) and Tikil Gomen (Ethiopian Cabbage Stew.) Chef Lula continues with us previewing Enebla – Recipes from an Ethiopian Kitchen. The post Show 535, July 22, 2023: Chef Luladey “Lula” Moges with Enebla – Recipes from an Ethiopian Kitchen Part Two appeared first on SoCal Restaurant Show.

In previewing Long Beach Black Restaurant Week earlier in the year in January we chatted with the founders of Miller Butler, a grassroots mobile wood-fired pizza and catering company based in San Pedro and owned and operated by husband-wife team Ahmad Butler and Chef Jillana Miller. There is exciting news from Miller Butler. Co-founder and pizzaiolo, Ahmad Butler, has been selected as one of the twelve finalists in the highly anticipated Real California Pizza Contest. This nationwide competition, sponsored by Real California Dairy, aims to find the best pizza that showcases the excellence of Real California Dairy products. “Out of a pool of hundreds of pizza makers from around the country, Ahmad Butler has emerged as a top contender in the Cal-Mex category. Representing Miller Butler, Ahmad will present his signature creation, “The Angeleno,” in the hopes of securing the grand prize of $10,000.” Ahmad Butler will next compete as a Finalist in the Cal-Mex category at a bake-off event at the Culinary Institute of America at Copia in Napa, California on August 2nd. We’re rooting for him! Miller Butler is currently fundraising for a vitally needed van to pull their custom wood-burning pizza oven designed and built by Jillana’s Father. It’s a real Family affair. Pizzaiolo Ahmad Butler is our guest with pizza peel at the ready. The post Show 535, July 22, 2023: Miller Butler, San Pedro – Pizzaiola Ahmad is a Finalist in the Real California Pizza Contest appeared first on SoCal Restaurant Show.

Long Beach residents and visitors alike are in for a treat as dozens of local restaurants and pop-ups will offer unique over-the-top Burgers and value-priced Burger Offers when the 3rd annual Long Beach Burger Week returns July 23-30, 2023. Organized by local non-profit Long Beach Food & Beverage, the organization felt that in addition to encouraging local and surrounding “foodies” to enjoy what the expanding Long Beach culinary community has to offer, events like Burger Week support the local economy. It’s summertime and who doesn’t love a good burger? One of the participating restaurants in Long Beach Burger Week is Long Beach Tap House in Belmont Shore opened in 2019 with a dog-friendly patio. Known by the locals for elevated comfort food (with a real chef in the kitchen) along with 30 plus craft beers on tap, wine on tap and wine by the bottle. They are serious about their range of mighty Burgers for Burger Week. Outrageous fries, too. The Belmont Animal “Smash” Burger is a classic “smash” burger double patty with grilled onion, American Cheese, red onion, pickles and house-made secret sauce. Also on the Burger Week menu are the Bacon & Bleu Burger and the Truffle Mac-n-Cheese Burger. (Dog menu available for your canine friends on the patio during Burger Week.) Partner and Chef Brandon Forsberg joins us with a Belmont Animal “Smash” Burger in hand. The post Show 535, July 22, 2023: Preview of Long Beach Burger Week with Chef Brandon Forsberg, Long Beach Tap House 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. Antibiotics have long been used in the raising (before processing) of proteins including chicken, hogs and cattle. One of the largest poultry processors eliminated antibiotics in most of its company-branded items a few years ago and started promoting “no antibiotics ever” in their marketing. That will soon end and some antibiotics (not impacting human health) will now be added to the chickens’ diets. Understand there are no antibiotic residues remaining when the protein (like chicken) is processed and then packaged for human consumption. What’s going on? We’ll “Ask the Chef.” The post Show 535, July 22, 2023: Chef & Co-Host Andrew Gruel with “Ask the Chef” appeared first on SoCal Restaurant Show.

Outrageous Fair Food (also crave-worthy) is always a mouthwatering highlight of a visit to the OC Fair in Costa Mesa. What crazy edible will they next put on a stick? One of the all-star, Fair Food personalities is the well-traveled Midway Gourmet, Chef Dominic Palmieri of Biggy’s and Enzo’s Pizza fame on the RCS Carnival Midway. We’ll find out what indulgent deliciousness Chef Dominic is cooking up now for the OC Fair running through Sunday, August 13th. Think Hot Cheetos Cheese Pickle Pizza. We’re taking Fair Food at its tastiest best with The Midway Gourmet. It’s Summer and time to revisit our “always in the know” resident produce authority, Robert Schueller, of Melissa’s World Variety Produce. When it comes to knowledge of the season’s best there is no better resource than Robert (also known as “The Prince of Produce.”) Robert will brief us on the newest, most flavorful and freshest produce items that are available right now. Contemplate three varieties of Dragon Fruit, PinkGlow Pineapples and Yellow, Orange and Sunshine Watermelon. Hatch Pepper season is knocking at the door. Robert Schueller is our guest with a bunch of juicy Muscato Grapes in hand. Long Beach residents and visitors alike are in for a treat as dozens of local restaurants and pop-ups will offer unique over-the-top Burgers and value-priced Burger Offers when the 3rd annual Long Beach Burger Week returns July 23-30, 2023. Organized by local non-profit Long Beach Food & Beverage, the organization felt that in addition to encouraging local and surrounding “foodies” to enjoy what the expanding Long Beach culinary community has to offer, events like Burger Week support the local economy. It’s summertime and who doesn’t love a good burger? One of the participating restaurants in the 3rd Annual Long Beach Burger Week is EJ’s Pub located in Bixby Knolls. The former Irish Pub, EJ Malloy’s, morphed into EJ’s Pub in 2017. It’s an upbeat, neighborhood sports bar offering well-prepared American comfort food, draft micro beers and ample patio seating. General Manager Richard Avila is out guest to preview their burger week menu with spatula in hand. XUNTOS (pronounced She-Un-Tos) is a newly launched (July 14th) Tapas Bar from Chef Sandra Cordero located in the heart of Downtown Santa Monica. “The restaurant is space that is warm, fun, not too serious and with plenty to eat and drink. A place to enjoy the company you’re with and feel like home. XUNTOS, “together” in Gallego, serves small plates of things Chef Sandra wants you to try: from the farmer’s market to the traditional dishes of Galicia, Asturias, Catalunya & the Basque Country, as they’re eaten in Spain. The wines follow the food: natural, unrefined, generous, showcasing Spain and California, along with some others the Team loves and want to share with you.” Chef Sandra Cordero is our guest with a plate of thinly sliced Jamon Iberico 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 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. First it was a 3 to 5 per cent charge added to restaurant checks to contribute to employees’ healthcare costs. This was reversable upon request. Now it’s a mandatory 18 per cent (sometimes 20 per cent) service fee added to restaurant checks that is not a gratuity but goes to (hopefully) elevating the compensation of all hourly employees. Should the server also get a real gratuity? Confused? Chef Andrew weighs in. All of this and heaping helpings of extra deliciousness on this week’s not-to-miss show! The post Show 534, July 15, 2023: Show Preview with Executive Producer & Co-Host Andy Harris appeared first on SoCal Restaurant Show.

Outrageous Fair Food (also crave-worthy) is always a mouthwatering highlight of a visit to the OC Fair in Costa Mesa. What crazy edible will they next put on a stick? One of the all-star, Fair Food personalities is the well-traveled Midway Gourmet, Chef Dominic Palmieri of Biggy’s and Enzo’s Pizzeria fame on the RCS Carnival Midway. We’ll find out what indulgent deliciousness Chef Dominic is cooking up now for the OC Fair running through Sunday, August 13th. We’re taking Fair Food at its tastiest best with The Midway Gourmet. Chef Dominic’s Enzo Pizza is always a Fair standout. New on Enzo’s menu for the 2023 season is an outrageous Hot Cheetos Cheese Pickle Pizza. Chef Dominic assures that “this will change how anyone thinks about pizza.” Also coming out of the pizza oven is a Hot Honey Pizza with Pepperoni. Remember it’s his Italian heritage that’s on the line here… At his Biggy’s stand it’s Hot Cheeto Chicken on a Stick and at Dutchman’s Funnel Cakes a new Marzipan Funnel Cake. The post Show 534, July 15, 2023: Dominic Palmieri – The Midway Gourmet. OC Fair Edibles Part One appeared first on SoCal Restaurant Show.

Outrageous Fair Food (also crave-worthy) is always a mouthwatering highlight of a visit to the OC Fair in Costa Mesa. What crazy edible will they next put on a stick? One of the all-star, Fair Food personalities is the well-traveled Midway Gourmet, Chef Dominic Palmieri of Biggy’s and Enzo’s Pizzeria fame on the RCS Carnival Midway. We’ll find out what indulgent deliciousness Chef Dominic is cooking up now for the OC Fair running through Sunday, August 13th. We’re taking Fair Food at its tastiest best with The Midway Gourmet. Chef Dominic’s Enzo Pizza is always a Fair standout. New on Enzo’s menu for the 2023 season is an outrageous Hot Cheetos Cheese Pickle Pizza. Chef Dominic assures that “this will change how anyone thinks about pizza.” Also coming out of the pizza oven is a Hot Honey Pizza with Pepperoni. Remember it’s his Italian heritage that’s on the line here… At his Biggy’s stand it’s Hot Cheeto Chicken on a Stick and at Dutchman’s Funnel Cakes a new Marzipan Funnel Cake. Debuting at the OC Fair in the Family Fairway at the Candy Factory is The Midway Gourmet’s special tribute to “Barbie – The Movie.” It’s the eye-catching, Barba-licious Float topped with pink Cotton Candy, fresh Whipped Cream and a Pink Lollypop. The conversation continues with Fair Food at its tastiest best with The Midway Gourmet, Chef Dominic Palmieri. A giant Turkey Leg has appeared. The post Show 534, July 15, 2023: Dominic Palmieri – The Midway Gourmet. OC Fair Edibles Part Two appeared first on SoCal Restaurant Show.

It’s Summer and time to revisit our “always in the know” resident produce authority, Robert Schueller, of Melissa’s World Variety Produce. When it comes to knowledge of the season’s best there is no better resource than Robert (also known as “The Prince of Produce.”) Robert will brief us on the newest and freshest produce items that are available right now. Contemplate the three varieties of Dragon Fruit, PinkGlow Pineapples and Yellow, Orange and Sunshine Watermelon. Hatch Pepper season (the flavorful pepper that grows in a variety of hotnesses from mild to hot) is knocking at the door in later July. Robert Schueller is our guest with a bunch of juicy Muscato Grapes in hand. “Yellow Dragon Fruit, the sweetest of all the dragon fruit varieties, has a bright yellow skin with smooth curved spines on the outside and a translucent white flesh on the inside with slightly larger but fewer edible seeds than the pink-skinned varieties.” “When biting into the flesh of Yellow Dragon Fruit, you will get a rush of sweetness mixed with a floral juice. The fruit can be added to smoothies and smoothie bowls, made into sorbet or granita, or used for sauces, but there is no need to do anything other than just eat the fruit as-is. Peel off the inedible yellow skin and cut the dragon fruit into slices or spoon the fruit right out of the peel, as you might eat a melon.” The post Show 534, July 15, 2023: Robert Schueller – The Prince of Produce. Melissa’s World Variety Produce’s “VP of Produce” Part One appeared first on SoCal Restaurant Show.

It’s Summer and time to revisit our “always in the know” resident produce authority, Robert Schueller, of Melissa’s World Variety Produce. When it comes to knowledge of the season’s best there is no better resource than Robert (also known as “The Prince of Produce.”) Robert now continues his presentation highlighting the newest and freshest produce items that are available right now. Contemplate the three varieties of Dragon Fruit, PinkGlow Pineapples and Yellow, Orange and Sunshine Watermelon. Hatch Pepper season (the flavorful pepper with short season that grows in a variety of hotnesses from mild to hot) is knocking at the door in later July. Robert Schueller continues as our guest with an exotic Mangosteen in hand. “Feast your eyes on the exotic Elefante Green Gold pineapple! This extremely rare, dazzling emerald green-skinned pineapple stands taller, skinnier, and larger than your average pineapple. It boasts an edible core and soft, white flesh ripe with honey-sweetness and almost no acidity.” “The Elefante Green Gold is a variety native to West Africa. It’s grown in Ekumfi Abor, just a few hours west of Ghana’s capital, at a farm specializing in ethical pineapple cultivation and creating sustainable farming communities. This variety of pineapple is perfectly ripe and ready-to-eat, even when the outer shell is green.” The post Show 534, July 15, 2023: Robert Schueller – The Prince of Produce. Melissa’s World Variety Produce’s “VP of Produce” Part Two appeared first on SoCal Restaurant Show.

Long Beach residents and visitors alike are in for a treat as dozens of local restaurants and pop-ups will offer unique over-the-top Burgers and value-priced Burger Offers when the 3rd annual Long Beach Burger Week returns July 23-20, 2023. Organized by local non-profit Long Beach Food & Beverage, the organization felt that in addition to encouraging local and surrounding “foodies” to enjoy what the expanding Long Beach culinary community has to offer, events like Burger Week support the local economy. It’s summertime and who doesn’t love a good burger? One of the participating restaurants in the 3rd Annual Long Beach Burger Week is EJ’s Pub located in Bixby Knolls. The former Irish Pub, EJ Malloy’s, morphed into EJ’s Pub in 2017. It’s an upbeat, neighborhood sports bar offering well-prepared American comfort food, draft micro beers and ample patio seating. One Burger Week special is their Bixby Knolls Garlic Burger. It’s a half-pound Angus beef patty with Swiss cheese, Irish stout onion spread, crispy garlic fries and pepper rings served on grilled garlic toast. General Manager Richard Avila is out guest to preview their burger week menu with spatula in hand. The post Show 534, July 15, 2023: Preview of Long Beach Burger Week with EJ’s Pub with General Manager Richard Avila appeared first on SoCal Restaurant Show.

XUNTOS (She-Un-Tos) is a newly launched (July 14th) Tapas and Pintxos Bar from Chef Sandra Cordero located in the heart of Downtown Santa Monica. “The restaurant is space that is warm, fun, not too serious and with plenty to eat and drink. A place to enjoy the company you’re with and feel like home.” “XUNTOS, “together” in Gallego, serves small plates of things Chef Sandra wants you to try: from the farmer’s market to the traditional dishes of Galicia, Asturias, Catalunya & the Basque Country, as they’re eaten in Spain. The wines follow the food: natural, unrefined, generous, showcasing Spain and California, along with some others the Staff loves and want to share with you.” “This is the 2nd restaurant from Chef Cordero, who opened GASOLINA in Woodland Hills in 2015. She is a James Beard Fellow & co-founder of Regarding Her, a national nonprofit supporting women owners in hospitality. Scott Baker, previously the Wine Director at SOMNI, is the General Manager.” Chef Sandra Cordero is our guest with a plate of coveted, thinly sliced Jamon Iberico at the ready. The post Show 534, July 15, 2023: Restaurateur and Chef Sandra Cordero. Xuntos Opens in 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. First it was a 3 to 5 per cent charge added to restaurant checks to contribute to employees’ healthcare costs. This was reversable upon request. Now it’s a mandatory 18 per cent (sometimes 20 per cent) service fee added to restaurant checks that is not a gratuity or tip but (hopefully) goes to elevating the compensation of all hourly employees and other operational expenses. (As a savvy diner you should specifically ask how the Service Fee is allocated.) Should the server also get a real gratuity? Confused? Chef Andrew weighs in. The post Show 534, July 15, 2023: Chef & Co-Host Andrew Gruel with “Ask the Chef” appeared first on SoCal Restaurant Show.

“The area of Leynes, in Beaujolais, France and its historic four-story Château De Lavernette are right at the crossroads of Beaujolais and the Mâconnais. Down across the road from the château, to the east, grows a Chardonnay vineyard in limestone soil for its crémant and Beaujolais Blanc. Up on the broad slope just southwest of the château grows Gamay in granite soil for its two red Beaujolais, plus two small parcels of Chardonnay in more limey soils that are reserved for its Bourgogne Blanc. Across a tiny creek to the north of the château is the southern boundary of the Pouilly-Fuissé appellation. A hill goes steeply up from that creek to the village of Chaintré, and on this flank the château farms four small parcels in limestone to make two Pouilly-Fuissé cuvées. The château has been passed down through the Lavernette family since 1596, when Philibert Bernard de Lavernette bought the property from the monks of Tournus. We’re discussing Chateau De Lavernette’s Beaujolais Blanc 2020 “Les Vignes de la Roche” and Beaujolais Leynes “Le Clos” 2021 with Winemaker Kerrie de Boissieu who joins us from Beaujolais, France.” Long Beach residents and visitors alike are in for a treat as dozens of local restaurants and pop-ups will offer unique over-the-top Burgers and value-priced Burger Offers when the 3rd annual Long Beach Burger Week returns July 23-20, 2023. Organized by local non-profit Long Beach Food & Beverage, the organization felt that in addition to encouraging local and surrounding “foodies” to enjoy what the expanding Long Beach culinary community has to offer, events like Burger Week support the local economy. It’s summertime and who doesn’t love a good burger? One of the participating restaurants in the 3rd Annual Long Beach Burger Week is Chef Kat’s fast-casual, Hangry Belly (established in 2020) located in SteelCraft in Bixby Knolls. It’s locally owned. “When you’re feeling hangry, Hangry Belly has got you covered.” Proprietress / Chef Kat Vacharabul joins us with spatula in hand. “Casmalia, California, former cow-town of the Old West, is where California-style barbecuing was brought to perfection by the pioneers. The Hitching Post (having celebrated their 70th Anniversary of Ostini Family ownership last year) has brought this live-oak California-style barbecuing to perfection bringing choice, aged beef to the ultimate of gourmet flavor and tenderness while keeping alive the traditions of the old romantic West. All Dinners at The Hitching Post (under the culinary direction of Proprietor and Chef Bill Ostini) include fresh vegetable tray, bay shrimp cocktail, dinner salad, choice of home cut French fries, baked potato or grilled vegetables, garlic bread, coffee or tea, ice cream or sherbet. All entrees are prepared on their famous (and Instagramable) indoor barbecue pit, using local red oak wood.” Founder Frank Ostini Sr.’s daughter, Terri Strickland, joins us with a shrimp cocktail in hand. Terri is The Hitching Post’s General Manager. “Aquaculture, the practice of raising fish, shellfish and seaweed, shares many qualities with modern agriculture. Although if offers a lower carbon footprint than other farmed proteins and great potential to deliver high quality, nutritious seafood to our growing population, it must be done responsibly. That’s where the non-profit Aquaculture Stewardship Council (ASC) comes in. Since 2010 ASC’s sea green certification label means your seafood was raised according to the world’s strictest standards for responsible aquaculture, including care for people, fish and the environment.” Athena Davis, ASC’s Marketing Director for North America, joins us with the 411 on ASC certification. “Chef Nick Weber of Populaire at South Coast Plaza has created a three-course, prix-fixe gastronomic tribute to the life and music of iconic performer, Tina Turner, available nightly during the July 11-23, two-week run of the Tony Award-winning musical, TINA – The Tina Turner Musical, at Segerstrom Center for the Arts.. Weber, a music fan, has crafted a culinary journey naming dishes for Turner’s hit songs such as Be Tender with Me Baby (heirloom tomato, ricotta maison, jambon de Bayonne crumble), Nutbush City Limits (select either Duroc pork belly or swordfish, Nardello peppers, hazelnuts, charred soubise, black garlic) and Proud Mary Reprise (Paris Brest – white chocolate crémeux, peaches, pistachio). The menu is served starting at 4 p.m. and is $55 with optional wine pairings $25, exclusive of tax and gratuity.” Reservations advised.” Chef Nick Weber is our guest with all the delectable details. Our own Chef Andrew Gruel, the menu-maker behind the full-service Calico Fish House (in Huntington Beach) and also the founder of Big Parm (New Jersey-style pizza) in the Mess Hall in Tustin provides another timely and informative “Ask the Chef” segment where Chef Andrew responds to listeners thoughtful inquiries. Chef Andrew is a fan of all styles of pizza. Pizza is ever popular

“The area of Leynes, in Beaujolais, France and its historic four-story Château De Lavernette are right at the crossroads of Beaujolais and the Mâconnais. Down across the road from the château, to the east, grows a Chardonnay vineyard in limestone soil for its crémant and Beaujolais Blanc. Up on the broad slope just southwest of the château grows Gamay in granite soil for its two red Beaujolais, plus two small parcels of Chardonnay in more limey soils that are reserved for its Bourgogne Blanc. Across a tiny creek to the north of the château is the southern boundary of the Pouilly-Fuissé appellation. A hill goes steeply up from that creek to the village of Chaintré, and on this flank the château farms four small parcels in limestone to make two Pouilly-Fuissé cuvées.” “The château has been passed down through the Lavernette family since 1596, when Philibert Bernard de Lavernette bought the property from the monks of Tournus. Early in the twentieth century, René de Boissieu married Gabriëlle Bernard de Lavernette, the heiress of Lavernette, and the property passed to the de Boissieu family. The twin shields on the Lavernette labels represent the families’ coats of arms.” “René was the grandfather of Bertrand de Boissieu who, with his Dutch wife Anke, had been the director of Lavernette. Bertrand and Anke were the first in the Beaujolais region to farm according to the ecological principles of lutte raisonnée, or reasoned fight, a pragmatic approach to organic farming that was, in their younger days, a radical thing in France. Beginning in 2006, their son Xavier, with his American wife Kerrie, took this one step further by converting the château’s 28 acres of vineyards to biodynamic farming. Certification came in 2010.” We’re discussing Chateau De Lavernette’s Beaujolais Blanc 2020 “Les Vignes de la Roche” and Beaujolais Leynes “Le Clos” 2021 with Winemaker Kerrie de Boissieu who joins us from Beaujolais, France. Chateau de Lavernette wines are available locally at merchants including Erewhon Market and Mission Liquor. Featured on restaurant wine lists such as Cassia in Santa Monica and L & E Oyster Bar in Los Angeles. The post Show 533, July 8, 2023: Chateau De Lavernette, Beaujolais, France with Winemaker Kerrie de Boissieu appeared first on SoCal Restaurant Show.

“Long Beach residents and visitors alike are in for a treat as dozens of local restaurants and pop-ups will offer unique over-the-top Burgers and value-priced Burger Offers when the 3rd annual Long Beach Burger Week returns July 23-20, 2023. Organized by local non-profit Long Beach Food & Beverage, the organization felt that in addition to encouraging local and surrounding “foodies” to enjoy what the expanding Long Beach culinary community has to offer, events like Burger Week support the local economy. It’s summertime and who doesn’t love a good burger?”One of the participating restaurants in the 3rd Annual Long Beach Burger Week is Chef Kat’s fast-casual, Hangry Belly (established in 2020) located in SteelCraft in Bixby Knolls. It’s locally owned. “When you’re feeling hangry, Hangry Belly has got you covered.” Offering a chef-inspired menu of over-the-top gourmet, creative burgers and generous portions of premium sides made with passion, there’s an option to satisfy everyone’s taste buds. From their sweet and savory We Be Jammin Burger (1/2 pound Beef Patty, Swiss, Onion Jam, Prosciutto, Arugula, Tomato, Garlic Aioli and served on a Potato Bun) to their spicy Fire Belly Burger. Breakfast specialties centered around house-made biscuits are available Thursday through Sunday. Seek out their rotating selection of house-prepared decadent desserts including an Ube Brownie. (Their slogan is “No one leaves hangry…”) Hangry Belly will keep your bellies filled and wanting more! Chef Kat Vacharabul joins us with spatula in hand. The post Show 533, July 8, 2023: Long Beach Burger Week Preview with Chef Kat Vacharabul of Hangry Belly appeared first on SoCal Restaurant Show.

“Casmalia, California, former cow-town of the Old West, is where California-style barbecuing was brought to perfection by the pioneers. The Hitching Post (having celebrated their 70th Anniversary of Ostini Family ownership last year) has brought this live-oak California-style barbecuing to perfection bringing choice, aged beef to the ultimate of gourmet flavor and tenderness while keeping alive the traditions of the old romantic West.” “The weatherworn walls of The Hitching Post’s 120 year-old building are crammed with memories that induce an atmosphere of Western nostalgia to the romantically inclined people who can relax and trade the pressures of the fast, modern world for an evening of Old West hospitality.” “All Dinners at The Hitching Post (a full meal) (under the culinary direction of proprietor & Chef Bill Ostini) include fresh vegetable tray, bay shrimp cocktail, dinner salad, choice of home cut French fries, baked potato or grilled vegetables, garlic bread, coffee or tea, ice cream or sherbet. All entrees (including the grilled veggies) are prepared on their famous (and Instagramable) indoor barbecue pit, using local red oak wood.” “Santa Maria Barbecue focuses on slow cooking with indirect heat but over an open wood fire rather than in a closed smoker, and typically features the large tri-tip beef roast. The Hitching Posts build on this local tradition with far more than tri-tip, marrying cowboy customs with excellent cuts of steak and seafood. This is open fire barbecue at its very highest level.” Founder Frank Ostini Sr.’s daughter, Terri Strickland, joins us with a shrimp cocktail in hand. Terri is The Hitching Post’s General Manager. The post Show 533, July 8, 2023: The Hitching Post, Casmalia with General Manager Terri Strickland Part One appeared first on SoCal Restaurant Show.

“Casmalia, California, former cow-town of the Old West, is where California-style barbecuing was brought to perfection by the pioneers. The Hitching Post (having celebrated their 70th Anniversary of Ostini Family ownership last year) has brought this live-oak California-style barbecuing to perfection bringing choice, aged beef to the ultimate of gourmet flavor and tenderness while keeping alive the traditions of the old romantic West.” “The weatherworn walls of The Hitching Post’s 120 year-old building are crammed with memories that induce an atmosphere of Western nostalgia to the romantically inclined people who can relax and trade the pressures of the fast, modern world for an evening of Old West hospitality.” “All Dinners at The Hitching Post (a full meal) prepared with the culinary guidance of Proprietor Chef Bill Ostini. include fresh vegetable tray, bay shrimp cocktail, dinner salad, choice of home cut French fries, baked potato or grilled vegetables, garlic bread, coffee or tea, ice cream or sherbet. All entrees are prepared on their famous (and Instagramable) indoor barbecue pit, using local red oak wood.” “Santa Maria Barbecue focuses on slow cooking with indirect heat but over an open wood fire rather than in a closed smoker, and typically features the large tri-tip beef roast. The Hitching Posts build on this local tradition with far more than tri-tip, marrying cowboy customs with excellent cuts of steak and seafood. This is open fire barbecue at its very highest level.” Founder Frank Ostini Sr.’s daughter, Terri Strickland, continues with us with an order of warm garlic bread at the ready. Terri is The Hitching Post’s General Manager. The post Show 533, July 8, 2023: The Hitching Post, Casmalia with General Manager Terri Strickland Part Two appeared first on SoCal Restaurant Show.

“Aquaculture, the practice of raising fish, shellfish and seaweed, shares many qualities with modern agriculture. Although if offers a lower carbon footprint than other farmed proteins and great potential to deliver high quality, nutritious seafood to our growing population, it must be done responsibly.” “That’s where the Aquaculture Stewardship Council (ASC) comes in. Since 2010 ASC’s sea green certification label means your seafood was raised according to the world’s strictest standards for responsible aquaculture, including care for people, fish and the environment.” “Today, more than half of all seafood consumed in the U.S. is raised via aquaculture, also known as seafood farming. The industry has made incredible strides over the last few decades, but not all seafood farms are equal and neither are the certifications. ASC is the only certification that can verify your farmed seafood is what it claims to be, where it came from, how it was responsibly raised and how it got to you.” Athena Davis, ASC’s Marketing Director for North America, joins us with the 411 on ASC certification. The post Show 533, July 8, 2023: Aquaculture Stewardship Council with Athena Davis, Marketing Director, North America appeared first on SoCal Restaurant Show.

“Chef Nick Weber of Populaire at South Coast Plaza has created a three-course prix-fixe gastronomic tribute to the life and music of iconic performer, Tina Turner, available nightly during the July 11-23, two-week run of the Tony Award-winning musical, TINA – The Tina Turner Musical, at Segerstrom Center for the Arts.” “Weber, a music fan, has crafted a culinary journey naming dishes for Turner’s hit songs such as Be Tender with Me Baby (heirloom tomato, ricotta maison, jambon de Bayonne crumble), Nutbush City Limits (select either Duroc pork belly or swordfish, Nardello peppers, hazelnuts, charred soubise, black garlic) and Proud Mary Reprise (Paris Brest – white chocolate crémeux, peaches, pistachio). The menu is served starting at 4 p.m. and is $55 with optional wine pairings $25, exclusive of tax and gratuity. Reservations encouraged.” Chef Nick Weber is our guest. The post Show 533, July 8, 2023: Chef Nick Weber of Populaire at South Coast Plaza. Tribute Menu for “TINA -The Tina Turner Musical.” appeared first on SoCal Restaurant Show.

Our own Chef Andrew Gruel, the menu-maker behind the recently launched, full-service Calico Fish House (in the Sunset Beach area of Huntington Beach) and also the founder of Big Parm (New Jersey-style pizza) in the Mess Hall in Tustin provides another timely and informative “Ask the Chef” segment where Chef Andrew responds to listeners thoughtful inquiries. Chef Andrew is a fan of all styles of pizza. Pizza is ever popular when dining out and also enjoyed at home. Chef Andrew provides his insider’s insight on the state of pizza in the USA. How has the market changed since the pandemic? Is more pizza being prepared at home? Why is frozen pizza from the supermarket typically just not the same? Have home deliveries from pizzerias cooled a bit? The post Show 533, July 8, 2023: Chef & Co-Host Andrew Gruel with “Ask the Chef” appeared first on SoCal Restaurant Show.

Happy Independence Day Weekend! “Cork & Fork restaurant in Indio was born out of their Cooking School, Cooking with Class. What started as a weekly get together on Wednesday evenings inside the cooking school featured small plates and wines by the glass. Each week the list of attendees grew and grew until Executive Chef Andie Hubka was turning away more people than she could seat. The empty space next door suddenly became very appealing! A big move to a new location in 2023 saw the addition of twice the seating, a full bar and private dining rooms. The rest as they say, is history!” Chef Andie Hubka takes a break from her busy kitchens to join us. Dewlson Family Farm in Santa Maria is the “retirement project” of active husband and wife, (first generation farmers) Ron Dewey and Judy Paulson. It’s a family-owned, working farm established in 2010 designed to be an “Oasis of Experience” where people come to explore, learn, and relax. On the Farm, Ron and Judy grow Lisbon Lemons, five varieties of premium Arabica coffee beans sourced from The Big Island of Hawaii and three varieties of tea from renowned regions of China. Currently visits are by appointment only for the safety and convenience of farm guests. Farmer Judy Paulson is our guest with a basket of Lisbon Lemons in hand. Naughty Oak Brewing Company located in Orcutt in the Santa Maria Valley is a collaboration of a dedicated craft beer-loving husband and wife team. It’s the first craft brewery in Orcutt. Their motto is, “Comradery Through Quality.” At any given time there are 12 house-brewed craft beers and seltzers available. Think Phantasmic Voyage West Coast IPA and Fuzzy Navel Blond Ale with Orange & Peach for openers. Bring your own food or enjoy the varied menus of their rotating food trucks. “The aim at Naughty Oak Brewing Co. is to provide the guests with high-quality beers that can be enjoyed in an environment that promotes community.” Proprietor Emily Kitts joins us to tap the keg on all that is Naughty Oak Brewing Co. Our own Chef Andrew Gruel, the menu-maker behind the full-service Calico Fish House (in Huntington Beach) and also the founder of Big Parm (New Jersey-style pizza) in the Mess Hall in Tustin provides another timely and informative “Ask the Chef” segment where Chef Andrew responds to listeners thoughtful inquiries. Chef Andrew is a fan of chicken as a value-priced and versatile protein. Last week the U.S. Agriculture Department authorized the sale of cell-cultivated / cultured chicken that comes from a lab. It’s very expensive and, for now, will only be available as a novelty menu item in a high-end restaurant in Washington, DC and another in the Bay Area. Chef Andrew fills us in. Is this a food product that’s even really needed? Summer is a great time to grill authentic Veggie Burgers made from real vegetables that highlight their taste. Chef Andrew has the background. All of this and heaping helpings of extra deliciousness on this week’s not-to-miss show! The post Show 532, July 1, 2023: Show Preview with Executive Producer & Co-Host Andy Harris appeared first on SoCal Restaurant Show.

“Cork & Fork restaurant in Indio was born out of their Cooking School, Cooking with Class. What started as a weekly get together on Wednesday evenings inside the cooking school featured small plates and wines by the glass. Each week the list of attendees grew and grew until Executive Chef Andie Hubka was turning away more people than she could seat. The empty space next door suddenly became very appealing! A big move to a new location in 2023 saw the addition of twice the seating, a full bar and private dining rooms. The rest as they say, is history!” This is casual fine dining at its best. The menu features creative small plates ranging from classic comfort to exotic fusion. Chef Andie uses the highest quality ingredients and shops locally, organically and sustainable whenever possible. Cork & Fork’s Mix, Match, Share & Enjoy philosophy allows you to choose your own adventure and order many small plates to share, or let the chef choose for you if you’d like with their Seasonal Tasting Menu.” “Cork & Fork offers an eclectic list of affordable wines by the glass and bottles to share, with perfect pairing advice for each of their tasty dishes. The wine list features important varietals and award-winning winemakers from around the world, with an emphasis on food friendly wines.” Chef Andie Hubka takes a break from her busy kitchens to join us. The post Show 532, July 1, 2023: Executive Chef Andie Hubka, Cork & Fork, Indio, CA Part One appeared first on SoCal Restaurant Show.