SoCal Restaurant Show

“Ukrainian-born Chef Anna Voloshyna is the author of BUDMO! Recipes from a Ukrainian Kitchen. Celebrate the rich culture of Ukrainian cuisine with these traditional Eastern European recipes infused with a fresh, contemporary approach for today’s home kitchen, from one of today’s most exciting young chefs of Ukrainian cuisine.” “With its emphasis on fresh ingredients, time-honored heritage, and warm hospitality, Eastern European cuisine is having a culinary moment, in addition to Ukraine being of great current interest.” “Meaning “cheers!” in Ukrainian, Budmo! is the first cookbook to celebrate classic Eastern European recipes with a modern, creative twist. Presented by Ukrainian-born, California-based chef, blogger, and culinary instructor Anna Voloshyna, bright flavors and vibrant ingredients sing from each plate. A gorgeous magenta pkhali comes alive with roasted beets and a tangy pomegranate molasses. Borscht is reinvented with green sorrels and semi-soft eggs. And Voloshyna even shares a personal recipe for her Ukrainian grandmother’s duck—roasted to a delicious crispy-brown perfection. These are the dishes that are perfect for gathering your favorite people with, and each one is bound to uncover the mouthwatering flavors and traditions of this endlessly fascinating part of the world.” “Anna Voloshyna was born in southern Ukraine in 1990 and relocated to the United States in 2011. She is a chef, blogger, and culinary instructor who translates Eastern European cuisine and flavors into approachable dishes for the modern home cook, and is particularly known for her wildly successful pop-up dinners and workshops. She resides with her husband in the San Francisco Bay Area.” Chef Anna graciously shares with us her recipe for Golden Beet Vinegret Salad from the Starters, Salads, and Spreads Chapter. Chef Anna Voloshyna is our guest sharing the secrets of the Ukrainian Kitchen. Think Thick Kefir Oladky (thick and fluffy pancakes.) The post Show 540, August 26, 2023: Chef Anna Voloshyna, Author, BUDMO! – Recipes from a Ukrainian Kitchen Part Two appeared first on SoCal Restaurant Show.

“Newly launched by the Market Broiler restaurant group is the seafood-centric MB Grille in Torrance at Del Amo Fashion Center designed by the award-winning Hatch Design Group. The new restaurant boasts a contemporary coastal design and lighter color palette, while maintaining Market Broiler’s signature large-format footprint at nearly 6,500 square feet. A spacious outdoor patio, complete with a decorative tile fireplace, welcomes visitors to the main entrance of the Del Amo Fashion Center.” “Upon entering guests are enticed by the on-site fish market, featuring fresh seafood, including wild Atlantic Salmon, Chilean Seabass, Alaskan King Crab legs, mussels, clams, and oysters. With high-vaulted ceilings and exposed steel trusses, the open-air concept brings the outside in through a large window at the front of the space, as well as through an indoor-outdoor bar with seating for 22. Anchoring the dining room, is a large full-view expo window, allowing guests to view the action within the kitchen. The main dining room seamlessly flows into the bar area where high-top tables boast a hand-painted hexagonal design and plush barstool seating which create an exciting interaction between the dining room and bar.” “While it may be our newest location, our MB Grille in Torrance sets the stage for the future of Market Broiler concepts,” comments founder Rodney K. Couch. “We want to continue to evolve with our guests, many of whom have been coming for more than 30 years, by offering a convivial destination that welcomes and embraces the next generation of diners.” “The Summer menu celebrates the concept’s roots in sustainable seafood. Executive Chef Robin Higa’s seasonable menu features shareable starters including a refreshing Crab Avocado Stack with pickled red onion and frisée topped with pineapple relish and cherry tomato puree; Poke Nachos featuring layers of fried wonton triangles topped with MB’s signature poke, serrano peppers, and avocado drizzled with soy sauce and spicy mayo; and Tomato Burrata Bruschetta with whipped burrata, heirloom tomatoes, balsamic reduction, olive oil, and micro basil. Seasonal seafood entrees include a whole Mediterranean Branzino in a lemon-artichoke butter sauce, served with broccolini and rice pilaf; and sustainably caught Harpooned Swordfish hand-caught in local waters.” “A native of Hawaii, Chef Robin Higa trained at Kapiolani College of Culinary Arts. He started his career in the restaurant industry at the age of seventeen, and began “moving up the ladder” when he reached the Mainland. Robin is an experienced executive chef adept at creating and managing a wide range of retail food and beverage concepts from casual themed dining, catering operations and fine dining restaurants. Robin is the consummate chef who truly understands the balance of menu item development and the alignment and execution of delicious food, which is complementary to MB Grille’s operations. He is also an everyday, hands-on, roll-up-your-sleeve team player who goes to great lengths to get the job done.” Chef Robin Higa joins us with an order of Poke Nachos at the ready. The post Show 540, August 26, 2023: Executive Chef Robin Higa, MB Grille, Torrance Part One appeared first on SoCal Restaurant Show.

“Newly launched by the Market Broiler restaurant group is the seafood-centric MB Grille in Torrance at Del Amo Fashion Center designed by the award-winning Hatch Design Group. The new restaurant boasts a contemporary coastal design and lighter color palette, while maintaining Market Broiler’s signature large-format footprint at nearly 6,500 square feet. A spacious outdoor patio, complete with a decorative tile fireplace, welcomes visitors to the main entrance of the Del Amo Fashion Center.” “The Summer menu celebrates the concept’s roots in sustainable seafood. Executive Chef Robin Higa’s seasonable menu features shareable starters including a refreshing Crab Avocado Stack with pickled red onion and frisée topped with pineapple relish and cherry tomato puree; Poke Nachos featuring layers of fried wonton triangles topped with MB’s signature poke, serrano peppers, and avocado drizzled with soy sauce and spicy mayo; and Tomato Burrata Bruschetta with whipped burrata, heirloom tomatoes, balsamic reduction, olive oil, and micro basil. Seasonal seafood entrees include a whole Mediterranean Branzino in a lemon-artichoke butter sauce, served with broccolini and rice pilaf; and sustainably caught Harpooned Swordfish hand-caught in local waters.” “A native of Hawaii, Chef Robin Higa trained at Kapiolani College of Culinary Arts. He started his career in the restaurant industry at the age of seventeen, and began “moving up the ladder” when he reached the Mainland. Robin is an experienced executive chef adept at creating and managing a wide range of retail food and beverage concepts from casual themed dining, catering operations and fine dining restaurants. Robin is the consummate chef who truly understands the balance of menu item development and the alignment and execution of delicious food, which is complementary to MB Grille’s operations. He is also an everyday, hands-on, roll-up-your-sleeve team player who goes to great lengths to get the job done.” Chef Robin Higa continues with us with an order of Crab Avocado Stack at the ready. The post Show 540, August 26, 2023: Executive Chef Robin Higa, MB Grille, Torrance Part Two appeared first on SoCal Restaurant Show.

Founded in 2022 by Vince Nguyen, NAM Coffee is the first Vietnamese coffee importer and roaster based in Los Angeles. “Nam Coffee is Founder Vince Nguyen’s love letter to his journey from Vietnam to California, a flavor inspired by the mountains of his hometown in Pleiku as much as his current home in Los Angeles. Like many Vietnamese people around the world, Vince always carried the flavor and tradition of Vietnamese coffee with him wherever he goes.” “Vince spent his early childhood in Pleiku, a city known for its coffee, tea, and honey farms. He remembers drinking Vietnamese coffee from quite a young age. And when he was twelve, Vince got first-hand experience working at his mom’s coffee stand in Saigon, where the family moved. She was a single mother who worked long hours to provide for the family. Now, years later, Vince is proud to build off what he learned from that coffee stand and continue his family tradition of entrepreneurship.” “When Vince moved to Orange County, California to pursue a career in fashion, he was frustrated by the lack of Vietnamese coffee that had the familiar flavors he grew up with. So he went out looking for a source, and luckily met NAM’s fantastic partner who is a third-generation farmer. NAM’s Arabica and Robusta beans come from a family farm on Langbiang mountain in Da Lat, a highland region famous for its scenic vistas and fertile soil.” “When first developing the NAM roasts, Vince paid careful attention to all of the tiny details that go into achieving perfection. For example, NAM roasts premium, light Robusta beans at lower temperatures for longer periods of time to ensure that every bean gets a nice coat of oil and a lasting, vibrant aroma. NAM guarantees that their products are organic with no additives like corn starch or chicory. NAM offers both Arabica and Robusta blends, spotlighting the diversity and sophistication of Vietnam’s agricultural prowess.” Vince Nguyen is our guest with a fresh-brewed cup of Orange County blend (30% Robusta & 70% Arabica) in hand. The post Show 540, August 26, 2023: NAM Coffee, Anaheim, with Founder Vince Nguyen Part One appeared first on SoCal Restaurant Show.

Founded in 2022 by Vince Nguyen, NAM Coffee is the first Vietnamese coffee importer and roaster based in Los Angeles. “Nam Coffee is Founder Vince Nguyen’s love letter to his journey from Vietnam to California, a flavor inspired by the mountains of his hometown in Pleiku as much as his current home in Los Angeles. Like many Vietnamese people around the world, Vince always carried the flavor and tradition of Vietnamese coffee with him wherever he goes.” “Vince spent his early childhood in Pleiku, a city known for its coffee, tea, and honey farms. He remembers drinking Vietnamese coffee from quite a young age. And when he was twelve, Vince got first-hand experience working at his mom’s coffee stand in Saigon, where the family moved. She was a single mother who worked long hours to provide for the family. Now, years later, Vince is proud to build off what he learned from that coffee stand and continue his family tradition of entrepreneurship.” “When Vince moved to Orange County, California to pursue a career in fashion, he was frustrated by the lack of Vietnamese coffee that had the familiar flavors he grew up with. So he went out looking for a source, and luckily met NAM’s fantastic partner who is a third-generation farmer. NAM’s Arabica and Robusta beans come from a family farm on Langbiang mountain in Da Lat, a highland region famous for its scenic vistas and fertile soil.” “When first developing the NAM roasts, Vince paid careful attention to all of the tiny details that go into achieving perfection. For example, NAM roasts premium, light Robusta beans at lower temperatures for longer periods of time to ensure that every bean gets a nice coat of oil and a lasting, vibrant aroma. NAM guarantees that their products are organic with no additives like corn starch or chicory. NAM offers both Arabica and Robusta blends, spotlighting the diversity and sophistication of Vietnam’s agricultural prowess.” Vince Nguyen is our guest with a fresh-brewed cup of District One blend in hand. The post Show 540, August 26, 2023: NAM Coffee, Anaheim, with Founder Vince Nguyen 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. Have you noticed the Mandatory Service Charge of 18 per cent or more now being added to many restaurant checks? The check might also include a 3 to 5 per cent surcharge as a contribution to employee health care. The Mandatory Service Charge is not a gratuity. Where does it go and who benefits? Should you also leave a gratuity? What’s right? Chef Andrew revisits this increasingly befuddling issue. The post Show 540, August 26, 2023: Co-Host and Chef Andrew Gruel with “Ask the Chef” appeared first on SoCal Restaurant Show.

“Ment’or, founded bychefs Daniel Boulud, Jerome Bocuse and Thomas Keller is a leading 501(c)(3) nonprofit organization devoted to inspiring culinary excellence in young professionals and preserving the traditions and quality of cuisine in America.” They are celebrating their 15th anniversary of achievement this year. Their aim is to build a sustainable community of young American professionals that are knowledgeable and confident in their career pursuits and will be life-long ambassadors of quality and excellence in the world of gastronomy. The organization is dedicated to making the careers of serious young individuals more meaningful and successful by offering them unique educational opportunities, internships, and access to a Culinary Council of established mentors. Since 2008 it has been a key mission for the Foundation to enable the best young talent in America to effectively train for the privilege and honor of representing the United States as Team USA at the Bocuse d’Or in Lyon. Thomas Keller joins us to talk about 15 years of accomplishment for Ment’or. Within France’s 3rd largest Appellation wine region, stretching from the Atlantic coast to Auvergne, Loire Valley wines represent the balance point between north and south, mellowness and freshness, arts and literature, tradition and modernity. From this harmonious blending, helped by a generally temperate climate and remarkably varied terroirs, comes a great diversity of wines. 20 per cent of the production is exported to over 150 countries amounting to over 54 million bottles in 2020. Sommelier Rick Arline, Director of Beverage, The City Club, Los Angeles is our well-informed guide to the wines of Loire Valley. “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.” “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. 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, leisurely afternoon of sipping cold beer and Tequila while enjoying Hatch Chile Hors D’oeuvres (think Polynesian Chicken & Hatch Chile Meatballs with Tree Ripe Mango Cous Cous) 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 is our guest with a basket of freshly roasted Hatch Peppers 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. We all typically enjoy fresh salmon as a 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 and sourced salmon that you can still enjoy on your table and in restaurants. All of this and heaping helpings of extra deliciousness on this week’s not-to-miss show! The post Show 539, August 19, 2023: Show Preview with Executive Producer & Co-Host Andy Harris appeared first on SoCal Restaurant Show.

“Ment’or, founded by chefs Daniel Boulud, Jerome Bocuse and Thomas Keller is a leading 501(c)(3) nonprofit organization devoted to inspiring culinary excellence in young professionals and preserving the traditions and quality of cuisine in America.” They are celebrating their 15th anniversary of achievement this year. “Their aim is to build a sustainable community of young American professionals that are knowledgeable and confident in their career pursuits and will be life-long ambassadors of quality and excellence in the world of gastronomy. The organization is dedicated to making the careers of serious young individuals more meaningful and successful by offering them unique educational opportunities, internships, and access to a Culinary Council of established mentors.” “Since 2008 it has been a key mission for the Foundation to enable the best young talent in America to effectively train for the privilege and honor of representing the United States as Team USA at the Bocuse d’Or in Lyon. The result of that patience and determination was realized for the first time in 2015 when Team USA stood on the podium with the Silver Bocuse, garnering the recognition and respect of the international culinary community. In January of 2017 Team USA proudly returned from Lyon with the Bocuse d’Or, having realized Monsieur Paul Bocuse’s dream of USA winning Gold.” “Team USA is chosen through a national selection process that mimics the format and atmosphere of the competition that is held in Lyon biennially. Chefs from around the country apply to compete in the Team USA National Selection Event.” “After the selection, the team trains full time in Napa, California during the course of a year, guided by a head coach, assistant coaches, advisors, and a designer. Throughout their training, the team receives feedback from their advisors and the Board via various tastings and coaching sessions.” “Team USA 2025 will be selected at the National Selection on Sunday, September 3, 2023 at The Culinary Institute of America at Copia campus in Napa, California.” The competition is open to the public and tickets are available. Thomas Keller joins us to talk about 15 years of accomplishment for Ment’or. The post Show 539, August 19, 2023: Chef Thomas Keller, The French Laundry – 15th Anniversary of Ment’or Foundation appeared first on SoCal Restaurant Show.

“Within France’s 3rd largest Appellation wine region, stretching from the Atlantic coast to Auvergne, Loire Valley wines represent the balance point between north and south, mellowness and freshness, arts and literature, tradition and modernity.” “From this harmonious blending, helped by a generally temperate climate and remarkably varied terroirs, comes a great diversity of wines. 20 per cent of the production is exported to over 150 countries amounting to over 54 million bottles in 2020.” Cabernet Franc, the Loire region’s leading red varietal, is generally made into single-varietal wines. “They are crystal-clear and luminous in color, ranging from candy pink to raspberry, with aromatic finesse that is perceptible on the nose. On the palate, they express marked notes of ripe red berries (strawberries, raspberries and red currants) and tropical fruits. Their mellow smoothness mixes with their luscious indulgent character.” The wines of Loire Valley are generally available locally at your favorite wine merchant including The Wine House in West Los Angeles, K & L Wine Merchants in Hollywood and Hi-Times Wine Cellars in Costa Mesa. Sommelier Rick Arline, Director of Beverage, The City Club, Los Angeles is our well-informed guide to the wines of Loire Valley. The post Show 539, August 19, 2023: Sommelier Rick Arline, Director of Beverage, The City Club L.A. – The Wines of Loire Valley, France Part One appeared first on SoCal Restaurant Show.

“Within France’s 3rd largest Appellation wine region, stretching from the Atlantic coast to Auvergne, Loire Valley wines represent the balance point between north and south, mellowness and freshness, arts and literature, tradition and modernity.” “From this harmonious blending, helped by a generally temperate climate and remarkably varied terroirs, comes a great diversity of wines. 20 per cent of the production is exported to over 150 countries amounting to over 54 million bottles in 2020.” Cabernet Franc, the Loire region’s leading red varietal, is generally made into single-varietal wines. “They are crystal-clear and luminous in color, ranging from candy pink to raspberry, with aromatic finesse that is perceptible on the nose. On the palate, they express marked notes of ripe red berries (strawberries, raspberries and red currants) and tropical fruits. Their mellow smoothness mixes with their luscious indulgent character.” The wines of Loire Valley are generally available locally at your favorite wine merchant including The Wine House in West Los Angeles, K & L Wine Merchants in Hollywood and Hi-Times Wine Cellars in Costa Mesa. Sommelier Rick Arline, Director of Beverage, The City Club, Los Angeles continues as our well-informed guide to the wines of Loire Valley. The post Show 539, August 19, 2023: Sommelier Rick Arline, Director of Beverage, The City Club L.A. – The Wines of Loire Valley, France Part Two 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 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.