SoCal Restaurant Show

“Cork & Fork restaurant in Indio was born out of their Cooking School, Cooking with Class. What started as a weekly get together on Wednesday evenings inside the cooking school featured small plates and wines by the glass. Each week the list of attendees grew and grew until Executive Chef Andie Hubka was turning away more people than she could seat. The empty space next door suddenly became very appealing! A big move to a new location in 2023 saw the addition of twice the seating, a full bar and private dining rooms. The rest as they say, is history!” This is casual fine dining at its best. The menu features creative small plates ranging from classic comfort to exotic fusion. Chef Andie uses the highest quality ingredients and shops locally, organically and sustainable whenever possible. Cork & Fork’s Mix, Match, Share & Enjoy philosophy allows you to choose your own adventure and order many small plates to share, or let the chef choose for you if you’d like with their Seasonal Tasting Menu.” “Andie Hubka is the award winning Executive Chef and Owner of three acclaimed restaurants – Cork & Fork, Heirloom Craft Kitchen in Indio and the recently opened Tu Madres Cantina & Grill (located next door to Heirloom). Andie was named “Chef of the Year” by Palm Springs Life Magazine for her work at her beloved cooking school, Cooking with Class, and has since gone on to open her exceptional restaurant Cork & Fork, which has earned top honors including Best New Restaurant in 2013 in the prestigious ‘My Desert’ poll.” “A teacher at heart, Andie staffs her kitchens with students from the La Quinta High School Culinary Program, in partnership with the school, creating the Desert’s first paid culinary internship program that has successfully graduated 6 years of students in to the local culinary workforce and beyond.” Chef Andie Hubka takes a further break from her busy kitchens to continue with us. The post Show 532, July 1, 2023: Executive Chef Andie Hubka, Cork & Fork, Indio, CA Part Two appeared first on SoCal Restaurant Show.

Dewlson Family Farm in Santa Maria in the Santa Maria Valley is the “retirement project” of active husband and wife, (first generation farmers) Ron Dewey and Judy Paulson. Both are retired from long careers with the Navy. It’s a family-owned, working farm established in 2010 designed to be an “Oasis of Experience” where people come to explore, learn, and relax. On the Farm Ron & Judy grow Lisbon Lemons, five varieties of premium Arabica coffee beans sourced from The Big Island of Hawaii and three varieties of tea from renowned regions of China. Currently visits are by appointment only for the safety and convenience of farm guests. “Ron and Judy are proud of their safe, sustainable farm practices that protect the health and well-being of their family, farm associates and valued guests. This makes it possible for guests to walk their farm, eat farm-grown fruits, and enjoy coffee and tea with confidence in your safety.” Private Farm Tours personally conducted by Judy and Ron (available by appointment on Friday, Saturday and Sunday) include Coffee Tour & Tasting, Tea Tour & Blend Creation and the Exotic Plant Tour. Judy Paulson takes a break from the Farm Tour to join us. The post Show 532, July 1, 2023: Dewlson Family Farm, Santa Maria with Judy Paulson Part One appeared first on SoCal Restaurant Show.

Dewlson Family Farm in Santa Maria is the “retirement project” of active husband and wife, (first generation farmers) Ron Dewey and Judy Paulson. Both are retired from long careers with the Navy. It’s a family-owned, working farm established in 2010 designed to be an “Oasis of Experience” where people come to explore, learn, and relax. On the Farm Ron & Judy grow Lisbon Lemons, five varieties of premium Arabica coffee beans sourced from The Big Island of Hawaii and three varieties of tea from renowned regions of China. Currently visits are by appointment only for the safety and convenience of farm guests. “Ron and Judy are proud of their safe, sustainable farm practices that protect the health and well-being of their family, farm associates and valued guests. This makes it possible for guests to walk their farm, eat farm-grown fruits, and enjoy coffee and tea with confidence in your safety.” They are active stewards of the land. For instance they collect all the rain water on the farm to satisfy their irrigation needs through systems designed and constructed by Ron. Private Farm Tours personally conducted by Judy and Ron (available by advance appointment on Friday, Saturday and Sunday) include Coffee Tour & Tasting, Tea Tour & Blend Creation and the Exotic Plant Tour. Judy Paulson takes a second break from minding the Lisbon Lemons to continue with us. The post Show 532, July 1, 2023: Dewlson Family Farm, Santa Maria with Judy Paulson Part Two appeared first on SoCal Restaurant Show.

Naughty Oak Brewing Company established in 2015 in Orcutt in the Santa Maria Valley is a collaboration of a dedicated, craft beer-loving husband and wife team. It’s the first craft brewery in Orcutt. Their motto is, “Comradery Through Quality.” At any given time there are 12 house-brewed craft beers and seltzers available. Think Phantasmic Voyage West Coast IPA and Fuzzy Navel Blonde Ale with Orange & Peach for openers. Their signature style is probably the The Able, a 6.3 % ABV Central Coast IPA. “An inhumane amount of hopping has The Able hitting your nostrils with grapefruit and tropical fruit right off the tap. The body is light and crisp to keep you coming back for more.” Bring your own food or enjoy the varied menus of their rotating food trucks. Also recognized for hosting the best Trivia Night (Wednesday) in the Santa Maria Valley. “The aim at Naughty Oak Brewing Co. is to provide the guests with high-quality beers that can be enjoyed in an environment that promotes community.” Both Family and canine friendly. Proprietor Emily Kitts joins us to tap the keg on all that is Naughty Oak Brewing Co. The post Show 532, July 1, 2023: Naughty Oak Brewing Co. in Orcutt, CA with Proprietress Emily Kitts appeared first on SoCal Restaurant Show.

Our own Chef Andrew Gruel, the menu-maker behind the recently launched, full-service Calico Fish House (in the Sunset Beach area of Huntington Beach) and also the founder of Big Parm (New Jersey-style pizza) in the Mess Hall in Tustin provides another timely and informative “Ask the Chef” segment where Chef Andrew responds to listeners thoughtful inquiries. Chef Andrew is a long-time fan of chicken as a value-priced and versatile protein. Last week the U.S. Agriculture Department authorized the sale of cell-cultivated / cultured chicken that comes from a lab. It originates from a single cell and then quickly multiplies. The cultured chicken is very expensive and, for now, will only be available in very limited quantities as a novelty (heavily subsidized) menu item in a high-end restaurant in Washington, DC and another in the Bay Area. One of the two California companies involved is Upside Foods headquartered in Berkeley. Chef Andrew fills us in. Is this a food product that’s really even needed? The post Show 532, July 1, 2023: Chef & Co-Host Andrew Gruel with “Ask the Chef” Part One appeared first on SoCal Restaurant Show.

Our own Chef Andrew Gruel, the menu-maker behind the recently launched, full-service Calico Fish House (in the Sunset Beach area of Huntington Beach) and also the founder of Big Parm (New Jersey-style pizza) in the Mess Hall in Tustin provides another timely and informative “Ask the Chef” segment where Chef Andrew responds to listeners thoughtful inquiries. Chef Andrew is a long-time fan of chicken as a value-priced and versatile protein. Last week the U.S. Agriculture Department authorized the sale of cell-cultivated / cultured chicken that comes from a lab. It originates from a single cell and then multiplies. It’s very expensive and, for now, will only be available as a novelty menu item in a high-end restaurant in Washington, DC and another in the Bay Area. One of the two California companies involved is Upside Foods headquartered in Berkeley. Chef Andrew concludes his insightful analysis. Is this a food product that’s even really needed? Summer is a great time to grill authentic Veggie Burgers made from real vegetables that highlight their taste. Chef Andrew continues with us sharing his knowledgeable background from his direct experience as the menu maker for Butterleaf. A popular, chef-created Veggie Burger (made in-house) was on the menu. Chef Andrew’s acclaimed, rich and smokey Butterleaf Burger used Quinoa and Black Beans as binder with grill sauce, fortified nutritional yeast and finely chopped Roasted Vegetables. The post Show 532, July 1, 2023: Chef & Co-Host Andrew Gruel with “Ask the Chef” Part Two appeared first on SoCal Restaurant Show.

“El Cholo, perhaps Los Angeles’ most iconic, honored and beloved Mexican Restaurant is celebrating its 100th Anniversary during 2023 under the watchful eye of Ron Salisbury, 3rd generation proprietor of The El Cholo Family of Restaurants. Ron Salisbury also celebrates his 90th Birthday during 2023.” “In conjunction with the 100th Anniversary of El Cholo, the Salisbury Family has launched their ambitious Charitable Gift Campaign Benefitting Pediatric Cancer Research with the goal of raising a cool $1 Million dollars. Monies raised through the campaign will be donated equally to L.A. Children’s Hospital and to Orange County’s Children’s Hospital / CHOC Foundation. To participate in this charitable campaign, every El Cholo customer who makes a $100- donation while visiting any one of the six Southern California El Cholos will receive a VIP NACHOS CARD by which they can enjoy Carmen’s Nacho’s free throughout the rest of 2023.” Ron also has a unique booth naming campaign in progress at the original El Cholo with the proceeds going to the charitable fundraising campaign. 3rd generation proprietor, Ron Salisbury, is our guest with a plate of Carmen’s Original Nachos in hand. “Proprietor and Chef Alfonso Curti has assembled an outstanding menu of fine Italian dishes, an extensive wine list, specialty cocktails, and original desserts, which he is offering in the cozy elegance of the Trattoria Uliveto Italian Restaurant, located in the quaint town of Old Orcutt near Santa Maria, California. Join him in the celebration of authentic Italian cuisine paired with some of the finest wines available. Trattoria Uliveto also offers catering services for wedding receptions and banquets and daily Family Meals to go.” Trattoria Uliveto is open for lunch as well as dinner. Closed on Sunday and Monday. Chef Alfonso Curti takes a break from his busy kitchen to join us. Executive Chef Juan Morales oversees all the distinctive dining options at Agua Caliente Casino Resort Rancho Mirage. This is the only Agua Caliente Casino in Greater Palm Springs with a Forbes 4- Star luxury hotel on the property. Chef Juan and his team are the menu makers for The Steakhouse, Waters Café, 360 Sports and the casual, quick-service Java Caliente. Chef Juan Morales takes a brief pause from his busy kitchens to join us. Bravo’s “Top Chef” just concluded 20th season was “World All-Stars” set in London. The current season of the Emmy-winning series featured 16 of its greatest competitors, representing 11 different “Top Chef” versions around the world. The chefs battled it out throughout scenic London, before the grand finale in Paris. Orange County’s own Chef Amar Santana (Vaca adjacent to South Coast Plaza and Broadway by Amar Santana in Laguna Beach) was one of the esteemed returning Cheftestants. Chef Amar did California proud. He almost went the distance but did get to Paris for the Finale. “Top Chef” regular, Gail Simmons, has graciously anointed Chef Amar as one of the “Top Chef Final Five.” Not bad company to be in. Chef Amar was also in the running for “Top Chef” Fan Favorite which goes along with a $10,000 cash prize. We’ll hear the official results from Chef Amar. Our own Chef Andrew Gruel, the menu-maker behind the full-service Calico Fish House (in Huntington Beach) and also the founder of Big Parm (New Jersey-style pizza) in the Mess Hall in Tustin provides another timely and informative “Ask the Chef” segment where Chef Andrew responds to listeners thoughtful inquiries. Chef Andrew has shared with us previously that the business model for 3rd party delivery services does not seem sustainable. Grubhub just laid off staff. We’ll “Ask the Chef.” Chef Andrew will also tell us about California Black Gill Rock Cod. It’s delicious and local…(Postponed from last week.) All of this and heaping helpings of extra deliciousness on this week’s not-to-miss show! The post Show 531, June 24, 2023: Show Preview with Executive Producer & Co-Host Andy Harris appeared first on SoCal Restaurant Show.

“El Cholo, perhaps Los Angeles’ most iconic, honored and beloved Mexican Restaurant is celebrating its 100th Anniversary during 2023 under the watchful eye of Ron Salisbury, 3rd generation proprietor of The El Cholo Family of Restaurants. Ron Salisbury also celebrates his 90th Birthday during 2023. Mr. Salisbury has been working with the El Cholo restaurant chain for 68 years! Several of his descendants also currently work within his family’s business, including fourth, fifth and even sixth generation family members!” In conjunction with the 100th Anniversary of El Cholo, the Salisbury Family has launched their ambitious Charitable Gift Campaign benefiting Pediatric Cancer Research with the goal of raising as cool $1 Million dollars. Monies raised through the campaign will be donated to L.A. Children’s Hospital and to Orange County’s Children’s Hospital / CHOC Foundation. To participate in this charitable campaign, every El Cholo customer who makes a $100 donation while visiting any one of the six Southern California El Cholos will receive a VIP NACHOS CARD by which they can enjoy Carmen’s Nacho’s free throughout the rest of 2023. Ron also has a very special booth naming campaign in progress at the original El Cholo with the proceeds going to the charitable fundraising campaign. Donors (tax deductible) get the opportunity to have a personalized commemorative plaque on “your” booth at the original El Cholo for the life of the restaurant. “Says Mr. Salisbury, “Many other restaurants, when they approach 100, start slowing down or taking their eye off the ball. But we still stand firmly at the top of our game. We continue to be aggressive in providing the best Mexican restaurant experience possible – one that only El Cholo can offer. Myself, my kids, my grandkids and even my great-grandkids are proudly committed to continuing the El Cholo tradition – one that my grandparents began way back in 1923 – well into the future!”” 3rd generation proprietor, Ron Salisbury, is our guest with a plate of Carmen’s Original Nachos in hand. The post Show 531, June 24, 2023: Ron Salisbury, El Cholo and The Restaurant Business – Raising Money for Charity while Celebrating 100 Years of El Cholo appeared first on SoCal Restaurant Show.

We apologize for being a little late in connecting with Chef Curti. He must have been on Italian time… “Proprietor and Chef Alfonso Curti has assembled an outstanding menu of fine Italian dishes, an extensive wine list, specialty cocktails, and original desserts, which he is offering in the cozy elegance of the Trattoria Uliveto Italian Restaurant, located in the quaint town of Old Orcutt near Santa Maria, California. Join him in the celebration of authentic Italian cuisine paired with some of the finest wines available. Trattoria Uliveto also offers catering services for wedding receptions and banquets and daily Family Meals to go.” Trattoria Uliveto is open for lunch as well as dinner. Closed on Sunday and Monday. “Business owner and restaurant afficionado Jim Spallino together with Alfonso Curti, former executive chef of “Grappolo” in Santa Ynez, have a winning combination for Orcutt’s next big thing: a local Italian trattoria. Both Spallino and Curti have dreamed of having a restaurant of their own and when the opportunity to take on the Wine Cottage Bistro presented itself….they jumped!” “Curti, a native Calabrian, moved to California from Italy a little over ten years ago and made a name for himself working at his family’s restaurant in Santa Ynez during that time. His culinary career began as a young teenager where he worked in a family bakery and later he served in the Italian Army as a Chef for troops. Perhaps his greatest teachers were his Nonna and Mamma where he learned the heart of Italian cooking.” Chef Alfonso Curti takes a break from his busy kitchen to join us. The post Show 531, June 24, 2023: Executive Chef Alfonso Curti of Trattoria Uliveto, Orcutt, CA appeared first on SoCal Restaurant Show.

Executive Chef Juan Morales oversees all the distinctive dining options at Agua Caliente Casino Resort Rancho Mirage. This is the only Agua Caliente Casino in Greater Palm Springs with a Forbes 4 -Star rated luxury hotel on the property. Chef Juan and his team are the menu makers for The Steakhouse, Waters Café, 360 Sports and the casual, quick-service Java Caliente. “The Steakhouse, at Rancho Mirage is a dining experience second to none. The stunning Rancho Mirage steakhouse is the recipient of a prestigious Travel Guide award and has been the winner of the Wine Spectator Award of Excellence consecutively since 2007. The renowned restaurant has also earned additional accolades such as the AAA Four Diamond Award, the Palm Springs Life Best of the Best, and the OpenTable Diners’ Choice Award. At The Steakhouse, guests enjoy the finest prime steaks and fresh seafood in a sophisticated, comfortable setting, along with the first-class service.” Waters Café offers a varied menu for Breakfast, Lunch and Dinner. It’s a destination in its own right. The artfully presented Chilaquiles at Breakfast are a standout. Don’t miss the Banana Chocolate Bread, a house-baked specialty. “A native of Los Angeles, Executive Chef Juan Morales’ fondest childhood memories are of family dinners and cooking with his mother, watching the passion and attention she gave to each item she prepared. She instilled that passion and drive into Chef Juan, which drove him to work with some talented chefs throughout his 20-year career. He was fortunate to begin his culinary journey as a chef with the Patina Group, where he learned from well-known chefs Joachim Splichal and Octavio Becerra.” “Following Patina, he ventured to Las Vegas and Green Valley Ranch where he utilized his knowledge of the culinary industry to work with amazing teams. He brought new and exciting flavors and food concepts such as Kobe beef and Japanese A5 to various restaurants, one of which was rated a top 10 steakhouse in Las Vegas. As he learned that a good chef seeks out the guest’s initial response to a dish, he quickly became accustomed to adjusting and improving flavor profiles based on these reactions. Chef Juan enjoys introducing new flavors and textures to entrees using only the freshest produce and proteins, and there’s no better place to do that than right here in California.” Chef Juan Morales takes a break from his busy kitchens to join us. The post Show 531, June 24, 2023: Executive Chef Juan Morales, Agua Caliente Casino Resort, Rancho Mirage Part One appeared first on SoCal Restaurant Show.

Executive Chef Juan Morales oversees all the distinctive dining options at Agua Caliente Casino Resort Rancho Mirage. This is the only Agua Caliente Casino in Greater Palm Springs with a Forbes 4 -Star rated luxury hotel on the property. Chef Juan and his team are the menu makers for The Steakhouse, Waters Café, 360 Sports and the casual, quick-service Java Caliente. “The Steakhouse, at Rancho Mirage is a dining experience second to none. The stunning Rancho Mirage steakhouse is the recipient of a prestigious Travel Guide award and has been the winner of the Wine Spectator Award of Excellence consecutively since 2007. The renowned restaurant has also earned additional accolades such as the AAA Four Diamond Award, the Palm Springs Life Best of the Best, and the OpenTable Diners’ Choice Award. At The Steakhouse, guests enjoy the finest prime steaks and fresh seafood in a sophisticated, comfortable setting, along with the first-class service.” Waters Café offers a varied menu for Breakfast, Lunch and Dinner. It’s a destination in its own right. The artfully presented Chilaquiles at Breakfast are a standout. Don’t miss the Banana Chocolate Bread, a house-baked specialty. “A native of Los Angeles, Executive Chef Juan Morales’ fondest childhood memories are of family dinners and cooking with his mother, watching the passion and attention she gave to each item she prepared. She instilled that passion and drive into Chef Juan, which drove him to work with some talented chefs throughout his 20-year career. He was fortunate to begin his culinary journey as a chef with the Patina Group, where he learned from well-known chefs Joachim Splichal and Octavio Becerra.” “Following Patina, he ventured to Las Vegas and Green Valley Ranch where he utilized his knowledge of the culinary industry to work with amazing teams. He brought new and exciting flavors and food concepts such as Kobe beef and Japanese A5 to various restaurants, one of which was rated a top 10 steakhouse in Las Vegas. As he learned that a good chef seeks out the guest’s initial response to a dish, he quickly became accustomed to adjusting and improving flavor profiles based on these reactions. Chef Juan enjoys introducing new flavors and textures to entrees using only the freshest produce and proteins, and there’s no better place to do that than right here in California.” Chef Juan Morales takes a further break from his busy kitchens to continue with us. The post Show 531, June 24, 2023: Executive Chef Juan Morales, Agua Caliente Casino Resort, Rancho Mirage Part Two appeared first on SoCal Restaurant Show.

Bravo’s “Top Chef” just concluded 20th season was “World All-Stars” set in London. The new season of the Emmy-winning series featured 16 of its greatest competitors, representing 11 different “Top Chef” versions around the world. The chefs battled it out throughout scenic London, before the grand finale in Paris. Orange County’s own Chef Amar Santana (Vaca adjacent to South Coast Plaza and Broadway by Amar Santana in Laguna Beach) was one of the esteemed returning Cheftestants. Chef Amar did California proud. He almost went the distance but did get to Paris. “Top Chef” regular, Gail Simmons has anointed Chef Amar as one of the “Top Chef Final Five.” Not bad company to be in. Chef Amar was also in the running for “Top Chef” Fan Favorite which goes along with a $10,000 cash prize. We’ll hear the results directly from Chef Amar. Also there is a new Vaca in the works for early 2024 but it’s not in Orange County. Chef Amar takes a break from his busy kitchens for his insider’s report on “Top Chef” Season 20 – London. The post Show 531, June 24, 2023: Restaurateur & Executive Chef Amar Santana, Vaca and Broadway by Amar Santana Part One appeared first on SoCal Restaurant Show.

Bravo’s “Top Chef” just concluded 20th season was “World All-Stars” set in London. The new season of the Emmy-winning series featured 16 of its greatest competitors, representing 11 different “Top Chef” versions around the world. The chefs battled it out throughout scenic London, before the grand finale in Paris. Orange County’s own Chef Amar Santana (Vaca adjacent to South Coast Plaza and Broadway by Amar Santana in Laguna Beach) was one of the esteemed returning Cheftestants. Chef Amar did California proud. He almost went the distance but did get to Paris. “Top Chef” regular, Gail Simmons has anointed Chef Amar as one of the “Top Chef Final Five.” Not bad company to be in. Chef Amar was also in the running for “Top Chef” Fan Favorite which goes along with a $10,000 cash prize. We’ll hear the official results directly from Chef Amar. Also there is a new Vaca in the works for early 2024 but, surprisingly, it’s not in Orange County. Chef Amar takes a further break from his busy kitchens to continue his insider’s report on “Top Chef” Season 20 – London. The post Show 531, June 24, 2023: Restaurateur & Executive Chef Amar Santana, Vaca and Broadway by Amar Santana Part Two appeared first on SoCal Restaurant Show.

Our own Chef Andrew Gruel, the menu-maker behind the recently launched, full-service Calico Fish House (in the Sunset Beach area of Huntington Beach) with Weekend Brunch coming soon and also the founder of Big Parm (New Jersey-style pizza) in the Mess Hall in Tustin provides another timely and informative “Ask the Chef” segment where Chef Andrew responds to listeners thoughtful inquiries. Chef Andrew has shared with us previously that the business model for 3rd party delivery services for restaurants does not seem sustainable in the long term. Grubhub just laid off staff. We’ll “Ask the Chef.” Chef Andrew will also tell us about California Black Gill Rock Cod. It’s incredibly delicious, sustainable and local… (Postponed from last week.) The post Show 531, June 24, 2023: Chef & Co-Host Andrew Gruel with “Ask the Chef” appeared first on SoCal Restaurant Show.

Anne Marie Panoringan is soon to be Culture OC’s well-informed food columnist. She reports industry news, current events and trends. Anne Marie also contributes regularly to Eater Los Angeles, LAist and a host of other well-respected publications. Anne Marie joins us in-studio for her regular bi-monthly visit to discuss her trip to Chicago to attend the James Beard Foundation Media Awards recognizing excellence in Books, Broadcast, Media and Journalism. This is the 2nd year that Anne Marie has had the distinct honor of participating as a judge. Also major restaurant news in South Orange County including the revival of a cherished Tiki Bar and a classy, full-service pizza restaurant helmed by accomplished pizzaiolos. “PUBlic Legacy (launched in late November of 2022) is a chef-driven dining experience focusing on elevated comfort food, hand-crafted cocktails, fine wines, and craft beer. The restaurant is situated in the Stadium Promenade center in Orange, in close proximity to the Honda Center, Angel Stadium, and Disneyland. PUBlic Legacy is the brainchild of partners Chef Gerry Kent and Chad Dickey, and serves as the duo’s legacy restaurant, a culmination of their shared experiences, passions and values. While the restaurant’s menu highlights comfort food-inspired offerings meant to appeal to a wide range of diners, Chef Kent prides himself in presenting food laden with only the finest in locally sourced ingredients to provide diners with thoughtful dishes that taste their absolute best.” Chef Gerry Kent takes a break from his busy kitchen to join us. There is a lot more to the wines of Beaujolais than simply Beaujolais Nouveau. “96 per cent of Beaujolais wines are dedicated to the Gamay grape. Nestled between Burgundy to the North and Rhone to the South, Beaujolais’ rolling hills and plains form a wine-growing area of 14,500 hectares. The picturesque Beaujolais vineyards run across the Saone River, where winemakers have crafted deliciously supple and fruity wines since the days of ancient Rome. There are 12 Appellations in Beaujolais including ten crus. Josh Orr, MS, one of the USA’s newest Master Sommeliers, is our guide to the wines of Beaujolais.” Our own Chef Andrew Gruel, the menu-maker behind the full-service Calico Fish House (in Huntington Beach) and also the founder of Big Parm (New Jersey-style pizza) in the Mess Hall in Tustin provides another timely and informative “Ask the Chef” segment where Chef Andrew responds to listeners thoughtful inquiries. When you use your Visa or MasterCard for payment at your favorite restaurant there are actually only a few firms that do the actual bank processing and the fees to the restaurant keep escalating. Some restaurants are now even adding on a credit card fee if plastic is used for payment. 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 530, June 17, 2023: Show Preview with Executive Producer & Co-Host Andy Harris appeared first on SoCal Restaurant Show.

Anne Marie Panoringan is now Culture OC’s well-informed food columnist. She reports industry news, current events and trends. Anne Marie also contributes regularly to Eater Los Angeles, LAist and other well-respected publications. Congratulations to Anne Marie Panoringan for her recent Awards from the Orange County Press Club. Anne Marie’s work for Voice of OC was recognized in the Beat Feature Story and Best Health / Wellness Story categories. Anne Marie joins us in-studio for her regular bi-monthly visit to discuss her recent trip to Chicago to attend the James Beard Foundation Media Awards recognizing excellence in Books, Broadcast, Media and Journalism. This is the 2nd year that Anne Marie has had the distinct honor of participating as a judge. Along the way Anne did some Chicago dining and met Chef Genie Kwon of Kasama (Food & Wine Best Chefs of 2022.) We’ll hear about it bite by delightful bite… The post Show 530, June 17, 2023: Anne Marie Panoringan , Award-Winning Food Journalist Part One appeared first on SoCal Restaurant Show.

Anne Marie Panoringan is now Culture OC’s well-informed food columnist. She reports industry news, current events and trends. Anne Marie also contributes regularly to Eater Los Angeles, LAist and other well-respected publications. Anne Marie continues with us in-studio for her regular bi-monthly visit to now discuss Orange County restaurant news of note. South Orange County restaurants are in the news including the revived Royal Hawaiian (Tiki Bar extraordinaire) in Laguna Beach and the launch of the long-anticipated Truly Pizza in Dana Point helmed by acclaimed pizzaiolos with international credentials. The post Show 530, June 17, 2023: Anne Marie Panoringan , Award-Winning Food Journalist Part Two appeared first on SoCal Restaurant Show.

“PUBlic Legacy (launched in late November of 2022) is a chef-driven dining experience focusing on elevated comfort food, hand-crafted cocktails, fine wines, and craft beer. The restaurant is situated in the Stadium Promenade center in Orange, in close proximity to the Honda Center, Angel Stadium, and Disneyland. PUBlic Legacy is the brainchild of partners Chef Gerry Kent and Chad Dickey, and serves as the duo’s legacy restaurant, a culmination of their shared experiences, passions and values.” “While the restaurant’s menu highlights comfort food-inspired offerings meant to appeal to a wide range of diners, Chef Kent prides himself in presenting food laden with only the finest in locally sourced ingredients to provide diners with thoughtful dishes that taste their absolute best.” “My menu plays into the diners’ moods, feelings, and even their lifestyle choices,” commented Chef Kent, who has taken great care to offer vegan and vegetarian lifestyles with enticing menu selections. “We offer a vegan version of our Mac & Cheese, which features a house-made cheese sauce with cashews, nutritional yeast and a touch of curry – and it’s every bit as craveable in our mac-n-cheese as its dairy counterpart.” “To accommodate Orange County locals, as well as the many visitors who travel to the area, PUBlic Legacy offers a daily Brunch until 2:00 p.m. with a unique take on classic breakfast favorites, including a Benny with house-cured pork belly and charred tomato on house-baked toast finished with egg and Hollandaise. Chef Kent offers a vegan version of his take on the classic, which is every bit as exciting, with mixed vegetables, “egg” and charred tomato over sourdough toast finished with “Holladaise.”” PUBlic Legacy particularly stands out because it’s one of the few independent, chef-driven restaurants in Stadium Promenade surrounded by chain/corporate establishments. Chef Gerry Kent takes a break from his busy kitchen to join us. The post Show 530, June 17, 2023: Proprietor & Executive Chef Gerry Kent, PUBlic Legacy, Stadium Promenade, Orange Part One appeared first on SoCal Restaurant Show.

“PUBlic Legacy (launched in late November of 2022) is a chef-driven dining experience focusing on elevated comfort food, hand-crafted cocktails, fine wines, and craft beer. The restaurant is situated in the Stadium Promenade center in Orange, in close proximity to the Honda Center, Angel Stadium, and Disneyland. PUBlic Legacy is the brainchild of partners Chef Gerry Kent and Chad Dickey, and serves as the duo’s legacy restaurant, a culmination of their shared experiences, passions and values.” “While the restaurant’s menu highlights comfort food-inspired offerings meant to appeal to a wide range of diners, Chef Kent prides himself in presenting food laden with only the finest in locally sourced ingredients to provide diners with thoughtful dishes that taste their absolute best.” “My menu plays into the diners’ moods, feelings, and even their lifestyle choices,” commented Chef Kent, who has taken great care to offer vegan and vegetarian lifestyles with enticing menu selections. “We offer a vegan version of our Mac & Cheese, which features a house-made cheese sauce with cashews, nutritional yeast and a touch of curry – and it’s every bit as craveable in our mac-n-cheese as its dairy counterpart.” “To accommodate Orange County locals, as well as the many visitors who travel to the area, PUBlic Legacy offers a daily Brunch until 2:00 p.m. with a unique take on classic breakfast favorites, including a Benny with house-cured pork belly and charred tomato on house-baked toast finished with egg and Hollandaise. Chef Kent offers a vegan version of his take on the classic, which is every bit as exciting, with mixed vegetables, “egg” and charred tomato over sourdough toast finished with “Holladaise.””PUBlic Legacy particularly stands out because it’s one of the few independent, chef-driven restaurants in Stadium Promenade surrounded by chain/corporate establishments. Chef Gerry Kent, with a plate of Magix Bar in hand, takes a further break from his busy kitchen to continue with us. The post Show 530, June 17, 2023: Proprietor & Executive Chef Gerry Kent, PUBlic Legacy, Stadium Promenade, Orange Part Two appeared first on SoCal Restaurant Show.

There is a lot more to the wines of Beaujolais than simply Beaujolais Nouveau. 96 per cent of Beaujolais wines are dedicated to the Gamay grape. “Nestled between Burgundy to the North and Rhone to the South, Beaujolais’ rolling hills and plains form a wine-growing area of 14,500 hectares. The picturesque Beaujolais vineyards run across the Saone River, where winemakers have crafted deliciously supple and fruity wines since the days of ancient Rome.” “Beaujolais is made up of 12 appellations : Beaujolais (red, white and rose), Beaujolais Villages (red , white and rose), and 10 Beaujolais Crus (Brouilly, Cote de Brouilly, Regnie, Morgon, Chiroubles, Fleurie, Moulin-a-Vent, Chenas, Julienas and Saint-Amour).” “Bringing together a small community of over 2,000 winegrowers, the region has an average annual production of 80 million bottles, of which 36 per cent is sold to export to over 150 countries.” Josh Orr, MS, one of the USA’s newest Master Sommeliers is our guide to the wines of Beaujolais. Josh recently presented and moderated an impressive panel of Beaujolais winemakers in Los Angeles at the Beaujolais Nouvelle Generation “Meet the Makers” tasting. He spent time in France during his early sommelier career followed by top sommelier positions in Las Vegas. The post Show 530, June 17, 2023: Beaujolais Nouvelle Generation with Master Sommelier Josh Orr Part One appeared first on SoCal Restaurant Show.

There is a lot more to the wines of Beaujolais than simply Beaujolais Nouveau. 96 per cent of Beaujolais wines are dedicated to the Gamay grape. “Nestled between Burgundy to the North and Rhone to the South, Beaujolais’ rolling hills and plains form a wine-growing area of 14,500 hectares. The picturesque Beaujolais vineyards run across the Saone River, where winemakers have crafted deliciously supple and fruity wines since the days of ancient Rome.” “Beaujolais is made up of 12 appellations : Beaujolais (red, white and rose), Beaujolais Villages (red, white and rose), and 10 Beaujolais Crus (Brouilly, Cote de Brouilly, Regnie, Morgon, Chiroubles, Fleurie, Moulin-a-Vent, Chenas, Julienas and Saint-Amour).” “Bringing together a small community of over 2,000 winegrowers, the region has an average annual production of 80 million bottles, of which 36 per cent is sold to export to over 150 countries.” Josh Orr, MS, one of the USA’s newest Master Sommeliers continues as our guide to discovering the wines of Beaujolais. Josh recently presented and moderated a panel of distinguished Beaujolais winemakers in Los Angeles at the Beaujolais Nouvelle Generation “Meet the Makers” tasting at a.o.c. in Los Angeles. He spent time in France during his early sommelier career followed by top sommelier positions in Las Vegas. The post Show 530, June 17, 2023: Beaujolais Nouvelle Generation with Master Sommelier Josh Orr Part Two appeared first on SoCal Restaurant Show.

Our own Chef Andrew Gruel, the menu-maker behind the recently launched, full-service Calico Fish House (in the Sunset Beach area of Huntington Beach) and also the founder of Big Parm (New Jersey-style pizza) in the Mess Hall in Tustin provides another timely and informative “Ask the Chef” segment where Chef Andrew responds to listeners thoughtful inquiries. When you use your Visa or MasterCard for payment at your favorite restaurant there are actually only a few firms that do the bank processing and the fees to the restaurant keep escalating. Some restaurants are now even adding on a credit card fee if plastic is used for payment. What’s going on? We’ll “Ask the Chef.” Chef Andrew’s tip: If you give your server his/her gratuity in cash they get it immediately and you save the restaurant paying that (3 to 5 percent) credit card processing fee on the tip. Everyone wins. The post Show 530, June 17, 2023: Chef & Co-Host Andrew Gruel with “Ask the Chef” appeared first on SoCal Restaurant Show.

The Bells Up Winery’s (Newberg, Oregon) Story…“If you’re this successful in a career that makes you sick, stressed and miserable… how much more successful would you be doing something you love?” That’s the question Sara Specter asked husband, Dave 13 years ago, following his mental and physical breakdown from more than a decade as a successful corporate tax attorney. This, while watching Sara’s mentor battle pancreatic cancer at age 40. The answer, for The Specters, was that life is too short to spend unhappy. So they turned the basement hobby that brought Dave joy — winemaking — into Bells Up Winery.” Winemaker Dave Specter is our guest pulling the cork on all that is Bells Up Winery. “Chef Raphael Lunetta and Executive Chef / Partner Emilio Cuyuch provide their guests a chef driven, neighborhood diner with a rustic California dining room and bar. Both sides feature the freshest, highly sourced ingredients, cocktails, great coffee, craft beers & friendly service. All are offered in a very social environment. Menus for Lunetta are locally sourced and responsibly grown, using seasonal ingredients based on the abundant product available on the California Coast. Food is served either as separate items for each guest or family style to share amongst everyone at your table.” Chef / Proprietor Raphael Lunetta is our guest. It’s hard to believe but before late 2018 Hitching Post Wines (made famous in the Oscar-winning 2004 feature motion picture, “Sideways,”) never had a tasting room. That all changed for the better in 2018 when acclaimed winemakers Gray Hartley and Frank Ostini debuted a mid-century farmhouse, destination Tasting Room (with lunch service delivered from Hitching Post 2) adjacent to Chef Ostini’s prominent Hitching Post 2 restaurant in Buellton. Lunch on the back Patio of The Hitching Post Wines Tasting Room is now provided with full service. Think Grilled Artichoke with Smoked Tomato Mayo and a Pulled Pork Sandwich on a Brioche Bun, South Carolina-style. Gray Hartley joins us popping the cork on a bottle of their signature Highliner for us. “The Garagiste Wine Festival returns to Los Angeles at Glendale Civic Auditorium for the eighth time on Saturday, June 17th with over 40 micro-production, commercial ‘garagiste’ California wineries from Malibu, Los Angeles, Santa Barbara County, Paso Robles, Sonoma, Napa, Mendocino, Baja California, and more. The festival, which takes place at the Glendale Civic Auditorium, also offers a VIP tasting seminar on Santa Barbara County’s smallest, but perhaps most intriguing AVA, ‘Happy Canyon’, and features winemakers Dusty Nabor (Dusty Nabor Wines), Anna Lancucki (Final Girl Wines) and Jessica Gasca (Story of Soil). The festival also includes a “No Repeats Rare and Reserve” early access hour.” “We love bringing The Garagiste Festival to Los Angeles because it is the only wine event in L.A. that brings together so many high quality, small-production winemakers from so many different areas,” said Garagiste Festival Co-founder Doug Minnick. “It’s a whole California winery road trip all in one place on one day.” Co-Founder Doug Minnick joins us to pull the cork on all that is Garagiste Wine Festival: Urban Exposure. 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 of Big Parm (New Jersey-style pizza) in the Mess Hall in Tustin provides another timely and informative “Ask the Chef” segment where Chef Andrew responds to listeners thoughtful inquiries. Finally egg prices are descending from the stratosphere. Unfortunately beef prices continue to rise. 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 529, June 10, 2023: Show Preview with Executive Producer & Co-Host Andy Harris appeared first on SoCal Restaurant Show.

The Bells Up Winery’s (Newberg, Oregon) Story… “If you’re this successful in a career that makes you sick, stressed and miserable… how much more successful would you be doing something you love?” “That’s the question Sara Specter asked husband, Dave 13 years ago, following his mental and physical breakdown from more than a decade as a successful corporate tax attorney. This, while watching Sara’s professional mentor battle pancreatic cancer at age 40.” “The answer, for The Specters, was that life is too short to spend unhappy. So they turned the basement hobby that brought Dave joy — winemaking — into Bells Up Winery.” “Dave left the legal field, dedicating himself full-time to learning the business of making wine as a professional at Henke Winery while the Family lived in Cincinnati, Ohio.” “After Dave won two different amateur national winemaking competitions with two different wines, The Specters decided to relocate to Newberg, Oregon. In 2013, they established Bells Up Winery and their winemaking dreams took root.” “Today — micro-boutique, un-domaine and open exclusively for one winemaker-hosted tasting experience at a time — Bells Up composes handcrafted, classically-styled Oregon Pinot Noir, Rosé, Pinot Blanc, Seyval Blanc, Syrah and Cabernet Sauvignon with grapes sourced from their estate vineyard and from micro-sites in the Willamette Valley and Eastern Oregon.” “The name “Bells Up” refers to a dramatic moment in classical music where the composer instructs French horn players to lift the bells of their instruments up and project sound with maximum intensity. Dave, a French horn player who performed throughout high school and college, says the winery is his “Bells Up” moment.” Winemaker Dave Specter is our guest pulling the cork on all that is Bells Up Winery. The post Show 529, June 10, 2023: Bells Up Winery, Newberg, OR with Winemaker Dave Specter Part One appeared first on SoCal Restaurant Show.

The Bells Up Winery’s (Newberg, Oregon) Story… “If you’re this successful in a career that makes you sick, stressed and miserable… how much more successful would you be doing something you love?” “That’s the question Sara Specter asked husband, Dave 13 years ago, following his mental and physical breakdown from more than a decade as a successful corporate tax attorney. This, while watching Sara’s professional mentor battle pancreatic cancer at age 40.” “The answer, for The Specters, was that life is too short to spend unhappy. So they turned the basement hobby that brought Dave joy — winemaking — into Bells Up Winery.” “Dave left the legal field, dedicating himself full-time to learning the business of making wine as a professional at Henke Winery while the Family lived in Cincinnati, Ohio.” “After Dave won two different amateur national winemaking competitions with two different wines, The Specters decided to relocate to Newberg, Oregon. In 2013, they established Bells Up Winery and their winemaking dreams took root.” “Today — micro-boutique, un-domaine and open exclusively for one winemaker-hosted tasting experience at a time — Bells Up composes handcrafted, classically-styled Oregon Pinot Noir, Rosé, Pinot Blanc, Seyval Blanc, Syrah and Cabernet Sauvignon with grapes sourced from their estate vineyard and from micro-sites in the Willamette Valley and Eastern Oregon.” Winemaker Dave Specter continues with us pulling the cork on all that is the boutique Bells Up Winery. The post Show 529, June 10, 2023: Bells Up Winery, Newberg, OR with Winemaker Dave Specter Part Two appeared first on SoCal Restaurant Show.

“Chef Raphael Lunetta and Executive Chef / Partner Emilio Cuyuch provide their guests a chef driven neighborhood diner with a rustic California dining room and bar. Both sides feature the freshest, highly sourced ingredients, cocktails great coffee, craft beers & friendly service. All are offered in a very social environment.” “Menus for Lunetta are locally sourced and responsibly grown, using seasonal ingredients based on the abundant product available on the California Coast. Food is served either as separate items for each guest or family style to share amongst everyone at your table.” Lunetta built spacious patios so that guests can continue the al fresco dining-out experience. Lunetta has the All-Day dining room that opens for lunch, happy hour and dinner and the Fireplace dining room and Gallery Room for dinner or a private event. The OG patio is the outdoor seating area connected to the all-day restaurant. The Cove patio is the covered seating area in the middle of the parking lot. Lunetta serves breakfast items until 3 p.m. Tuesday – Sunday. The dinner menu is offered in both the all-day dining room and at night in the back fireplace dining room and Moon Bar. “At Lunetta people matter most, seasonal makes sense, authenticity rules, quality governs, deliciousness is undeniable, pretense is absurd, comfort feels good, fun tastes better, teamwork and pride sustain it all.” On-site parking in the rear as well as street parking. Chef Raphael is doing a guest chef dinner at Jar in Los Angeles with Suzanne Tracht on Tuesday, July 18th. Chef / Proprietor Raphael Lunetta is our guest. The post Show 529, June 10, 2023: Executive Chef & Partner Raphael Lunetta, Lunetta All Day, Santa Monica Part One appeared first on SoCal Restaurant Show.

“Chef Raphael Lunetta and Executive Chef / Partner Emilio Cuyuch provide their guests a chef driven neighborhood diner with a rustic California dining room and bar. Both sides feature the freshest, highly sourced ingredients, cocktails great coffee, craft beers & friendly service. All are offered in a very social environment.” “Menus for Lunetta are locally sourced and responsibly grown, using seasonal ingredients based on the abundant product available on the California Coast. Food is served either as separate items for each guest or family style to share amongst everyone at your table.” Lunetta built spacious patios so that guests can continue the al fresco dining-out experience. Lunetta has the All-Day dining room that opens for lunch, happy hour and dinner and the Fireplace dining room and Gallery Room for dinner or a private event. “Lunetta serves breakfast items until 3 p.m. Tuesday – Sunday. The dinner menu is offered in both the all-day dining room and at night in the back fireplace dining room and Moon Bar.” “At Lunetta people matter most, seasonal makes sense, authenticity rules, quality governs, deliciousness is undeniable, pretense is absurd, comfort feels good, fun tastes better, teamwork and pride sustain it all.” On-site parking in the rear as well as street parking. Chef/Proprietor Raphael Lunetta continues as our guest. The post Show 529, June 10, 2023: Executive Chef & Partner Raphael Lunetta, Lunetta All Day, Santa Monica Part Two appeared first on SoCal Restaurant Show.

It’s hard to believe but before late 2018 the well-respected Hitching Post Wines (made famous in the Oscar-winning 2004 feature motion picture, “Sideways,”) never had a tasting room. That all changed for the better in 2018 when acclaimed winemakers Gray Hartley and Frank Ostini debuted a mid-century farmhouse, destination Tasting Room (with lunch service delivered from Hitching Post 2) adjacent to Chef Ostini’s Hitching Post 2 restaurant in Buellton. Leading the Hitching Post Wines team are the creators and two long-time friends, Gray Hartley and Frank Ostini, who have been making wines in Santa Barbara County, California since 1979. Long before Hollywood discovered the winemaking landmark and its excellent wines, Gray Hartley, a former Alaskan salmon fisherman and Frank Ostini, chef and owner of the famed Hitching Post 2 Restaurant in Buellton, were brought together by their love of wine and winemaking. Over the years their backyard hobby has turned into a highly acclaimed winemaking enterprise. Lunch on the back Patio of The Hitching Post Wines Tasting Room is now accommodated with full service. Think Grilled Artichoke with Smoked Tomato Mayo and a Pulled Pork Sandwich on a Brioche Bun, South Carolina-style. Most of the Hitching Post Wines are available by the glass in the alfresco Patio Dining area. The various Tasting Flights (Traditional and Reserve Tasting) are available inside the front HPW Tasting Room. Gray Hartley joins us popping the cork on a bottle of their signature Highliner for us. The post Show 529, June 10, 2023: Hitching Post Wines, Buellton, with Gray Hartley appeared first on SoCal Restaurant Show.

“The Garagiste Wine Festival returns to Los Angeles at the Glendale Civic Auditorium for the eighth time on Saturday, June 17th with over 40 micro-production, commercial ‘garagiste’ California wineries from Malibu, Los Angeles, Santa Barbara County, Paso Robles, Sonoma, Napa, Mendocino, Baja California, and more. The festival, which takes place at the Glendale Civic Auditorium, also offers a VIP tasting seminar on Santa Barbara County’s smallest, but perhaps most intriguing AVA, ‘Happy Canyon’, and features winemakers Dusty Nabor (Dusty Nabor Wines), Anna Lancucki (Final Girl Wines) and Jessica Gasca (Story of Soil). The festival also includes a “No Repeats Rare and Reserve” early access hour.” “We love bringing The Garagiste Festival to Los Angeles because it is the only wine event in LA that brings together so many high quality, small-production winemakers from so many different areas,” said Garagiste Festival Co-founder Doug Minnick. “It’s a whole California winery road trip all in one place on one day.” “The Garagiste Festival showcases under-the-radar, innovative, commercial winemakers who handcraft 1,500 cases or less of wine and is renowned for its passionate winemakers who pour in-person at the festival, as well as for its diversity of handcrafted wines, renegade spirit, and rules-breaking, ‘no snobs allowed’ ethos. The festival has been described as “tasting nirvana,” “strange and wondrous,” and “one not to miss” by the Los Angeles Times and ‘beloved by geeks near and far” by Sonoma Magazine. About its wineries says the Sonoma Sun: “if corporate mega-wineries are like the dinosaurs of rock music, these are the garage bands,” and, wrote Vinography’s Alder Yarrow: “they offer a sense of discovery. I’ve watched many a wine brand start out small…and end up an established name on the California Wine scene.” Tickets are very limited for the Garagiste Festivals and always sell out. Founder Doug Minnick joins us to pull the cork on all that is Garagiste Wine Festival: Urban Exposure. The post Show 529, June 10, 2023: Garagiste Wine Festival: Urban Exposure with Co-Founder Doug Minnick appeared first on SoCal Restaurant Show.

Our own Chef Andrew Gruel, the menu-maker behind the recently launched, full-service Calico Fish House (in the Sunset Beach area of Huntington Beach) and also the founder of Big Parm (New Jersey-style pizza) in the Mess Hall in Tustin provides another timely and informative “Ask the Chef” segment where Chef Andrew responds to listeners thoughtful inquiries. Finally egg prices are descending from the stratosphere. Unfortunately beef prices continue to rise. According to The New York Times ground beef has increased in cost 20.7 per cent since February of 2020. What’s going on and where can you find value in proteins? We’ll “Ask the Chef.” The post Show 529, June 10, 2023: Chef & Co-Host Andrew Gruel with “Ask the Chef” appeared first on SoCal Restaurant Show.

The OC Brewers Guild is hosting OC Beer Week from Saturday, June 17th to Saturday June 24th. OC Beer Week is a collection of events county-wide showcasing the best of what OC has to offer. For example, at Riip Beer Co they are crafting 3 special beers for the week. A pair are collaborations, one with There Does Not Exist (San Luis Obispo) and the other with North Park Brewing Company (San Diego). All participating Orange County craft breweries are also brewing a fundraiser beer for the OC Brewers Guild called Guilded Together. OC Brewers Guild President and Board Member, and Director of Brewing & Operations for Riip Beer Co, Ian McCall, joins us in-studio along with other members of the OCBG to tap the keg on all that is OC Beer Week. “To kick off the summer season, Salt & Straw ice cream has launched one of their most renowned and innovative monthly menus of the year to highlight creative and delicious solutions to help rescue wasted food: The Upcycled Food Series. With 229 million tons of food going unsold or uneaten each year, Salt & Straw was able to rescue over 38,000 pounds to use in the creation of these special flavors. To help craft this menu, they have partnered with five thoughtful brands that are dedicated to reducing food waste in the USA. Each ice cream flavor uses groundbreaking recipe development tactics and tells a unique story about different ways brands and people alike can rescue wasted food. Salt & Straw is proud to announce this menu and each flavor is officially Upcycled Certified®, awarded by the Upcycled Food Association (UFA).” Salt & Straw’s Co-Founder, Tyler Malek, and Urban Gleaners’ Nico Nordin (Executive Director) are our guests. “Hidden away inches from the sand, overlooking the gorgeous Makaiwa Bay and historic Kalahuipuaʻa fishponds you will find Napua Restaurant (open daily for Lunch and Dinner) at the Mauna Lani Beach Club in Waikoloa Village on The Big Island of Hawaii. Owners Brandon and Chef Keoni (Brothers-in Law) strive to bring back the nostalgia of old Hawaii with new techniques and a fresh twist on the classics. With an honest farm-to-table concept the restaurant offers dishes sourced directly from Kaunamano Farms (owned and operated by Brandon and Chef Keoni) and other small local farmers in order to perpetuate a more sustainable Hawaii.” Think farm-raised pork from pampered Berkshire pigs. Come see their Hawaii which is a memorable contrast to dining at the exclusive, high-end restaurants at the nearby Kohala Coast destination resorts. Joining us from Napua is Brandon Lee, the Co-Proprietor. Our own Chef Andrew Gruel, the menu-maker behind the full-service Calico Fish House (in Huntington Beach) and also the founder of Big Parm (New Jersey-style pizza) in the Mess Hall in Tustin provides another timely and informative “Ask the Chef” segment where Chef Andrew responds to listeners thoughtful inquiries. How do you feel about accessing a menu at a better restaurant by scanning a QR code? Is that really user friendly to the guest? There are also other practical uses for a QR code at a restaurant. We’ll “Ask the Chef.” Food journalist Steve Dolinsky, NBC 5 TV Chicago’s “The Food Guy”, is the recipient of an impressive 13 James Beard Foundation Awards for journalistic excellence. The James Beard Foundation Awards Gala for Restaurant and Chef Awards is in Chicago at the Lyric Opera of Chicago on Monday evening, June 5th. Steve will preview the 2023 James Beard Foundation Awards Gala and what it means to Chicago to again host such a prestigious event. “The James Beard Media Awards honoring broadcast media, cookbook, and journalism nominees from around the country is Saturday evening, June 3rd at Columbia College Chicago.” Steve Dolinsky is our well-informed, on-the-scene guide to all the Beard Awards festivities this Weekend in Chicago. All of this and heaping helpings of extra deliciousness on this week’s not-to-miss show! The post Show 528, June 3, 2023: Show Preview with Executive Producer & Co-Host Andy Harris appeared first on SoCal Restaurant Show.

The OC Brewers Guild is hosting OC Beer Week from Saturday, June 17th to Saturday June 24th. OC Beer Week is a collection of events county-wide showcasing the best of what OC has to offer. For example, at Riip Beer Co they are crafting 3 special beers for the week. A pair are collaborations, one with There Does Not Exist (San Luis Obispo) and the other with North Park Brewing Company (San Diego). All participating Orange County craft breweries are also brewing a fundraiser beer for the OC Brewers Guild called Guilded Together. OC Brewers Guild President & Board Member and Director of Brewing & Operations for Rip Beer Co, Ian McCall, joins us in-studio along with other members of the OCBG to tap the keg on all that is OC Beer Week. Ian is joined by fellow OCBG members Keith Pumilia (Co-Founder) of Everywhere Beer Co. (Orange) and Brian Rauso (Co-founder) of Green Cheek Brewing Co. (Orange, Costa Mesa and Sunset Beach.) “The Orange County Brewers Guild founded in 2015 is an organization dedicated to educating the public about the great American tradition of craft beer and its rich brewing culture in Orange County. With over 40 established craft breweries within the county’s borders, the OC Brewers Guild strives to bring to the public visibility and knowledge of the rich and constantly growing brewing culture present in Orange County.” The post Show 528, June 3, 2023: OC Brewers Guild’s Preview of OC Beer Week with riip Beer Co., Everywhere Beer Co. and Green Cheek Brewing Co. Part One appeared first on SoCal Restaurant Show.

The OC Brewers Guild is hosting OC Beer Week from Saturday, June 17th to Saturday June 24th. OC Beer Week is a collection of events county-wide showcasing the best of what OC has to offer. For example, at Riip Beer Co they are crafting 3 special beers for the week. A pair are collaborations, one with There Does Not Exist (San Luis Obispo) and the other with North Park Brewing Company (San Diego). All participating Orange County craft breweries are also brewing a fundraiser beer for the OC Brewers Guild called Guilded Together. OC Brewers Guild President & Board Member and Director of Brewing & Operations for Rip Beer Co, Ian McCall, continues with us in-studio along with other members of the OCBG to tap the keg on all the effervescent specifics of OC Beer Week. Ian remains joined by fellow OCBG members Keith Pumilia (Co-Founder) of Everywhere Beer Co. (Orange) and Brian Rauso (Co-founder) of Green Cheek Brewing Co. (Orange, Costa Mesa and Sunset Beach) “The Orange County Brewers Guild founded in 2015 is an organization dedicated to educating the public about the great American tradition of craft beer and its rich brewing culture in Orange County. With over 40 established craft breweries within the county’s borders, the OC Brewers Guild strives to bring to the public visibility and knowledge of the rich and constantly growing brewing culture present in Orange County.” The post Show 528, June 3, 2023: OC Brewers Guild’s Preview of OC Beer Week with riip Beer Co., Everywhere Beer Co. and Green Cheek Brewing Co. Part Two appeared first on SoCal Restaurant Show.

“To kick off the summer season, Salt & Straw ice cream is launching one of their most renowned and innovative monthly menus of the year to highlight creative and delicious solutions to help rescue wasted food: The Upcycled Food Series. With 229 million tons of food going unsold or uneaten each year, Salt & Straw was able to rescue over 38,000 pounds to use in the creation of these special flavors. To help craft this menu, they have partnered with five thoughtful brands that are dedicated to reducing food waste in the USA. Each ice cream flavor uses groundbreaking recipe development tactics and tells a unique story about different ways brands and people alike can rescue wasted food. Salt & Straw is proud to announce this menu and each flavor is officially Upcycled Certified®, awarded by the Upcycled Food Association (UFA).” “Upcycled foods use ingredients that otherwise would not have gone to human consumption, are procured and produced using verifiable supply chains, and have a positive impact on the environment. The food Salt & Straw uses to Upcycle is what we would have considered to be “wasted food”. It’s the perfectly delicious bread or donuts that were baked this morning, but the grocery store can’t market as tomorrow’s “fresh” batch. Or the pulp left over from nut, oat, or soy milk that tends to be overlooked. Wasted food is happening on an individual and a brand level, and Salt & Straw is here to prove there is something that can be done about it. As a side note it can be incredibly delicious.” One of Salt & Straw’s partners in the Upcycled Food Series is Portland’s Urban Gleaners. Their featured flavor creation is: Day-Old Bread Pudding & Chocolate Ganache. In 2006, Urban Gleaners founder Tracy Oseran began a local movement that has grown into a vibrant volunteer-powered organization feeding thousands of families every week by rescuing fresh, unsold food—made up of the region’s best ingredients, from hand-roasted coffee and organic produce to fried chicken, gourmet deli sandwiches, and gluten-free cookies. Urban Gleaners now feeds over 8,000 people every week through school pantries, summer free farmers markets, and Mobile Markets at low-income housing communities. All of portfolio of five incredible “The Upcycled Food Series” ice cream flavors are available at your local Salt & Straw Scoop Shop by the scoop or in pints for the Month of June Salt & Straw’s Co-Founder, Tyler Malek, and Urban Gleaners’ Nico Nordin (Executive Director) are our guests. The post Show 528, June 3, 2023: Salt & Straw’s “The Upcycled Food Series” for June Part One appeared first on SoCal Restaurant Show.

“To kick off the summer season, Salt & Straw ice cream is launching one of their most renowned and innovative monthly menus of the year to highlight creative and delicious solutions to help rescue wasted food: The Upcycled Food Series. With 229 million tons of food going unsold or uneaten each year, Salt & Straw was able to rescue over 38,000 pounds to use in the creation of these special flavors. To help craft this menu, they have partnered with five thoughtful brands that are dedicated to reducing food waste in the USA. Each ice cream flavor uses groundbreaking recipe development tactics and tells a unique story about different ways brands and people alike can rescue wasted food. Salt & Straw is proud to announce this menu and each flavor is officially Upcycled Certified®, awarded by the Upcycled Food Association (UFA).” “Upcycled foods use ingredients that otherwise would not have gone to human consumption, are procured and produced using verifiable supply chains, and have a positive impact on the environment. The food Salt & Straw uses to Upcycle is what we would have considered to be “wasted food”. It’s the perfectly delicious bread or donuts that were baked this morning, but the grocery store can’t market as tomorrow’s “fresh” batch. Or the pulp left over from nut, oat, or soy milk that tends to be overlooked. Wasted food is happening on an individual and a brand level, and Salt & Straw is here to prove there is something that can be done about it. As a side note it can be incredibly delicious.” One of Salt & Straw’s partners in the Upcycled Food Series is Portland’s Urban Gleaners. Their featured flavor creation is: Day-Old Bread Pudding & Chocolate Ganache. In 2006, Urban Gleaners founder Tracy Oseran began a local movement that has grown into a vibrant volunteer-powered organization feeding thousands of families every week by rescuing fresh, unsold food—made up of the region’s best ingredients, from hand-roasted coffee and organic produce to fried chicken, gourmet deli sandwiches, and gluten-free cookies. Urban Gleaners now feeds over 8,000 people every week through school pantries, summer free farmers markets, and Mobile Markets at low-income housing communities. All of portfolio of five incredible “The Upcycled Food Series” ice cream flavors are available at your local Salt & Straw Scoop Shop by the scoop or in pints for the month of June. Salt & Straw’s Co-Founder, Tyler Malek, and Urban Gleaners’ Nico Nordin (Executive Director) continue the conversation on the Upcycled Food Series. The post Show 528, June 3, 2023: Salt & Straw’s “The Upcycled Food Series” for June Part Two appeared first on SoCal Restaurant Show.

Hidden away inches from the sand, overlooking the gorgeous Makaiwa Bay and historic Kalahuipuaʻa fishponds you will find Napua Restaurant (open daily for Lunch and Dinner) at the Mauna Lani Beach Club. “Owners Brandon and Chef Keoni (Brothers-in Law) strive to bring back the nostalgia of old Hawaii with new techniques and a fresh twists on the classics. With a true farm-to-table concept the restaurant offers dishes sourced directly from Kaunamano Farms (owned and operated by Brandon and Chef Keoni) and other small local farmers in order to perpetuate a more sustainable Hawaii.” Think farm-raised pork from pampered Berkshire pigs. Experience their Hawaii which is a memorable contrast to dining at the exclusive, high-end restaurants at the nearby Kohala Coast destination resorts. “At one time, Napua was a private club for homeowners within the Mauna Lani Resort, and exclusive access was provided as a benefit to them. Now, the resort security gate is open to the public at 5 p.m. when the restaurant is open, and beach and restaurant parking is limited to homeowners during the day.” “For Lunch, daily from 11 a.m. to 4 p.m. parking is at the Kalahuipuaa Historic Park on Pauoa Rd. across from the Mauna Lani Spa & Fitness Center. The restaurant is a short walk away along the beachfront and historic fishponds of Kalahuipuaa, and it’s the perfect way to whet your appetite as this area was once used to cultivate fish for the alii, or the rulers of the land. Sunset cocktails and dinner are served from 5 p.m. to 8:30 p.m. and is accessible by car from the end of South Kaniku Drive with complimentary parking and a breathtaking ocean view.” Joining us from Napua is Co-owner (and Farmer) Brandon Lee. The post Show 528, June 3, 2023: Napua Restaurant at Mauna Lani Beach Club, Waikoloa Village, The Big Island of Hawaii appeared first on SoCal Restaurant Show.

Our own Chef Andrew Gruel, the menu-maker behind the recently launched, full-service Calico Fish House (in the Sunset Beach area of Huntington Beach) and also the founder of Big Parm (New Jersey-style pizza) in the Mess Hall in Tustin provides another timely and informative “Ask the Chef” segment where Chef Andrew responds to listeners thoughtful inquiries. How do you feel about accessing a menu at a better restaurant by scanning a QR code? There are other potential uses for QR codes at the table. Are the QR codes really inviting and user friendly to the guest? We’ll “Ask the Chef.” The post Show 528, June 3, 2023: Chef & Co-Host Andrew Gruel with “Ask the Chef” appeared first on SoCal Restaurant Show.

Food journalist Steve Dolinsky, NBC 5 TV Chicago’s “The Food Guy”, is the recipient of an impressive 13 James Beard Foundation Awards for journalistic excellence. (He also is the Founder of Pizza City Fest Chicago and Los Angeles.) The James Beard Foundation Awards Gala for Restaurant and Chef Awards is in Chicago at the Lyric Opera of Chicago on Monday evening, June 5th. Steve will preview the 2023 James Beard Foundation Awards Gala and what it means to Chicago to again host such a prestigious event. “The James Beard Media Awards honoring broadcast media, cookbook, and journalism nominees from around the country is Saturday evening, June 3rd at Columbia College Chicago.” Previously the Media Awards have been presented in Manhattan. “For more than 30 years, the James Beard Awards, among the nation’s most prestigious honors, have recognized leaders in the culinary and food media industries. This month, nominees and Award winners will be honored through a weekend of events sure to be the industry’s and food lovers’ highlight of the year, gathering nearly 1,500 of the country’s top chefs, restaurateurs, food media, and culinary enthusiasts in Chicago with millions more tuning in live and on TV. More than 70 Awards will recognize excellence in the categories of restaurants and chefs, books, broadcast media, journalism, leadership, and lifetime achievements.” Steve Dolinsky is our well-informed, on-the-scene guide to all the Beard Awards festivities this Weekend in Chicago. The post Show 528, June 3, 2023: Steve Dolinsky, Food Journalist & NBC5 Chicago’s “The Food Guy” appeared first on SoCal Restaurant Show.

Chef Dustin Trani represents the 4th generation of the celebrated Trani Family to be an owner/chef cooking in San Pedro. Currently he is best known for J. Trani’s Ristorante which is his Family’s successor restaurant to their original San Pedro establishment, Trani’s Majestic Café opened in 1925 in downtown San Pedro. His latest venture (in the works since 2019) is the ambitious, soon to officially open Trani’s Dockside Station located in San Pedro’s historic waterfront in a vintage (fully restored and renovated) 1920 building that initially served as an immigration hall. In more recent years it was the local diner, Canetti’s Seafood Grotto, which closed in 2010 after a 70-year run. The exterior has been restored and preserved along with the addition of a striking, art deco neon vertical sign. The restaurant will eventually be open for Breakfast, Lunch and Dinner. Chef Dustin Trani joins us with all the details of long-in-the-works Trani’s Dockside Station. Outrageous Fair Food is always a mouthwatering highlight. 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 fame on the RCS Carnival Midway. We’ll find out what indulgent deliciousness Chef Dominic is cooking up now for the closing weekend of the Los Angeles County Fair and beyond. Then it’s on to the San Diego County Fair in Del Mar and the OC Fair launching on Friday, July 14th. We’re taking Fair Food at its tastiest best with The Midway Gourmet. “Zov’s Bistro and Bakery, the renowned restaurant (started in Tustin) that has been delighting diners for 35 years with its unique Mediterranean-inspired cuisine, is celebrating multiple milestones this year – its 35th anniversary and expansion into San Clemente. What began as a modest, home-based catering company in 1987 has become one of Orange County’s most iconic multi-unit mainstays, continuing to make waves as it expands throughout Southern California. Founded in 1987 by Chef Zov Karamardian, Zov’s has been a staple in Orange County’s dining scene, earning numerous awards and accolades for its flavorful dishes, warm hospitality, and elegant ambiance. The Armenian immigrant credits family support as the foundation and inspiration throughout her culinary career. Her son, Armen, now leads the brand’s expansion as Zov’s CEO, and her daughter, Taleene, envisions its creative direction.” 2nd generation restaurateur Armen Karamardian is our guide to all things Zov’s. Our own Chef Andrew Gruel, the menu-maker behind the full-service Calico Fish House (in Huntington Beach) and also the founder of Big Parm (New Jersey-style pizza) in the Mess Hall in Tustin provides another timely and informative “Ask the Chef” segment where Chef Andrew responds to listeners thoughtful inquiries. It’s Memorial Day Weekend. First Chef Andrew properly reminds us that there is more significance to this holiday besides the treat of Summer grilling. Since Memorial Day Weekend is the unofficial start of the Summer grilling season Chef Andrew shares a few genuinely useful tips. All of this and heaping helpings of extra deliciousness on this week’s not-to-miss show! The post Show 527, May 27, 2023: Show Preview with Executive Producer & Co-Host Andy Harris appeared first on SoCal Restaurant Show.

Chef Dustin Trani represents the 4th generation of the Trani Family to be an owner/chef cooking in San Pedro. Currently he is best known for J. Trani’s Ristorante which is his Family’s successor restaurant to their original San Pedro establishment, Trani’s Majestic Café opened in 1925 in downtown San Pedro. His latest venture (in the works since 2019) is the ambitious soon to officially open Trani’s Dockside Station located in San Pedro’s historic waterfront in a vintage (fully restored and renovated) 1920 building that initially served as an immigration hall. In more recent years it was the local diner, Canetti’s Seafood Grotto, which closed in 2010 after a 70-year run. The exterior has been carefully restored and preserved along with the addition of a striking, art deco neon vertical sign. The restaurant will eventually be open for Breakfast, Lunch and Dinner. The handsome and spacious Trani’s Dockside (with inside and outside patio seating) features coastal cuisine with a prominent exhibition raw bar and wood-fired cooking. The bustling wholesale fish market is located directly across the street from Trani’s. When it comes to premium seafood It doesn’t get any fresher than that. The distinctive curved stone and mahogany wood bar top (circa 1947) was repurposed from a departed area drinking establishment of note. An antique,1,600- pound cast bronze teller’s table from the original Bank of Italy (now Bank of America) serves as the unusual community table. Chef Dustin Trani is our guest with a platter of freshly shucked oysters at the ready. The post Show 527, May 27, 2023: Chef Dustin Trani’s, Trani’s Dockside Station, San Pedro Part One appeared first on SoCal Restaurant Show.

Chef Dustin Trani represents the 4th generation of the Trani Family to be an owner/chef cooking in San Pedro. Currently he is best known for J. Trani’s Ristorante which is his Family’s successor restaurant to their original San Pedro establishment, Trani’s Majestic Café opened in 1925 in downtown San Pedro. His latest venture (in the works since 2019) is the ambitious soon to officially open Trani’s Dockside Station located in San Pedro’s historic waterfront in a vintage (fully restored and renovated) 1920 building that initially served as an immigration hall. In more recent years it was the local diner, Canetti’s Seafood Grotto, which closed in 2010 after a 70-year run. The exterior has been carefully restored and preserved along with the addition of a striking, art deco neon vertical sign. The restaurant will eventually be open for Breakfast, Lunch and Dinner. The handsome and spacious Trani’s Dockside (with inside and outside patio seating) features coastal cuisine with a prominent exhibition raw bar and wood-fired cooking. The bustling wholesale fish market is located directly across the street from Trani’s. It doesn’t get any fresher than that. Think Fatty Bluefin Tartar topped with Ginger and Lime Marinated Green Apples. The distinctive curved stone and mahogany wood bar top (circa 1947) was repurposed from a departed area drinking establishment of note. An antique,1,600- pound cast bronze teller’s table from the original Bank of Italy (now Bank of America) serves as the unusual community table. Chef Dustin Trani is our guest with a platter of freshly shucked oysters at the ready. The post Show 527, May 27, 2023: Chef Dustin Trani’s, Trani’s Dockside Station, San Pedro Part Two appeared first on SoCal Restaurant Show.

The 2023 Los Angeles County Fair concludes its season in Pomona on Monday, May 29th. Outrageous Fair Food is always a mouthwatering highlight. 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 fame on the RCS Carnival Midway. We’ll find out what indulgent deliciousness Chef Dominic is cooking up now for the closing weekend of the Los Angeles County Fair and beyond. Then it’s on to the San Diego County Fair in Del Mar and the OC Fair launching on Friday, July 14th. Chef Dominic’s Enzo Pizza is always a Fair standout. New on Enzo’s menu for the 2023 season is an outrageous Hot Cheeto Cheese Pickle Pizza. Chef Dominic assures that “this will change how anyone thinks about pizza.” Remember its his Italian heritage that’s on the line here… Also generating praise is the new Hot Honey Pizza. It’s both hot and sweet on a pizza with premium Mike’s Hot Honey. A great variation on a traditional Pepperoni Pizza. We’re taking Fair Food at its tastiest best with The Midway Gourmet. A giant Turkey Leg has appeared. The post Show 527, May 27, 2023: The Midway Gourmet – Chef Dominic Palmieri, RCS Carnival Midway Foods Part One appeared first on SoCal Restaurant Show.

The 2023 Los Angeles County Fair concludes its season in Pomona on Monday, May 29th. Outrageous Fair Food is always a mouthwatering highlight. 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 fame on the RCS Carnival Midway. We’ll find out what indulgent deliciousness Chef Dominic is cooking up now for the closing weekend of the Los Angeles County Fair and beyond. Then it’s on to the San Diego County Fair in Del Mar and the OC Fair launching on Friday, July 14th. Chef Dominic’s Enzo Pizza is always a Fair standout. New on Enzo’s menu for the 2023 season is an outrageous Hot Cheeto Cheese Pickle Pizza. Chef Dominic assures that “this will change how anyone thinks about pizza.” Remember its his Italian heritage that’s on the line here… 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 527, May 27, 2023: The Midway Gourmet – Chef Dominic Palmieri, RCS Carnival Midway Foods Part Two appeared first on SoCal Restaurant Show.

“Zov’s Bistro and Bakery, the renowned restaurant (started in Tustin) that has been delighting diners for 35 years with its unique Mediterranean-inspired cuisine, is celebrating multiple milestones this year – its 35th anniversary and expansion into San Clemente. What began as a catering company in 1987 has become one of Orange County’s most iconic multi-unit mainstays, continuing to make waves as it expands throughout Southern California.” “Founded in 1987 by Chef Zov Karamardian, Zov’s has been a staple in Orange County’s dining scene, earning numerous awards and accolades for its flavorful dishes, warm hospitality, and elegant ambiance. The Armenian immigrant credits family support as the foundation and inspiration throughout her culinary career. Her son, Armen, now leads the brand’s expansion as Zov’s CEO, and her daughter, Taleene, envisions its creative direction.” “As Zov’s marks its 35th anniversary, Karamardian and her family look back on the restaurant’s journey with pride and gratitude for the loyal guests and dedicated staff who have supported its growth.” “It’s been an incredible journey. My dream was fueled by my passion for cooking and a desire to bring Mediterranean-inspired cuisine to Orange County,” reflects Zov Karamardian. “Our loyal customers have been the driving force behind our success, and we’re excited to continue to serve them and new diners in the years to come.” “In celebration of their 35th anniversary, Zov’s restaurant is proud to partner with the UCI Susan Samueli Integrative Health Institute. A collaboration between Chef Zov Karamardian and UCI Samueli Institute’s Executive Chef Jessica VanRoo, the menu is a celebration of a shared commitment to the transformative power of the culinary arts to our health. Started in early May, Zov’s now offers a special 3-course menu for $35 complete with Roasted Beet Dip with tahini swirl and toasted pita, Pan Roasted Sea Bass, with seared zucchini cake and toasted feta in a lemon caper sauce, and for dessert, Chia Seed Yogurt with turmeric and fresh mango.” “As a family-owned business, we are thrilled to be celebrating our 35th anniversary in Orange County,” said Armen Karamardian, CEO of Zov’s. “As we expand into San Clemente, our team provides a memorable dining experience with fresh, healthy ingredients and exceptional service. We can’t wait to share our passion for food and hospitality with the South Orange County community.” “Zov’s currently has three locations in Orange County, including Tustin, Irvine, and Newport Beach, and a sister concept, Roxy’z, in Anaheim.” 2nd generation restaurateur Armen Karamardian is our guide to all things Zov’s. The post Show 527, May 27, 2023: Zov’s Restaurants 35th Anniversary with Armen Karamardian Part One appeared first on SoCal Restaurant Show.

“Zov’s Bistro and Bakery, the renowned restaurant (started in Tustin) that has been delighting diners for 35 years with its unique Mediterranean-inspired cuisine, is celebrating multiple milestones this year – its 35th anniversary and expansion into San Clemente. What began as a catering company in 1987 has become one of Orange County’s most iconic multi-unit mainstays, continuing to make waves as it expands throughout Southern California.” “Founded in 1987 by Chef Zov Karamardian, Zov’s has been a staple in Orange County’s dining scene, earning numerous awards and accolades for its flavorful dishes, warm hospitality, and elegant ambiance. The Armenian immigrant credits family support as the foundation and inspiration throughout her culinary career. Her son, Armen, now leads the brand’s expansion as Zov’s CEO, and her daughter, Taleene, envisions its creative direction.” “In celebration of their 35th anniversary, Zov’s restaurant is proud to partner with the UCI Susan Samueli Integrative Health Institute. A collaboration between Chef Zov Karamardian and UCI Samueli Institute’s Executive Chef Jessica VanRoo, the menu is a celebration of a shared commitment to the transformative power of the culinary arts to our health. Started in early May, Zov’s now offers a special 3-course menu for $35 complete with Roasted Beet Dip with tahini swirl and toasted pita, Pan Roasted Sea Bass, with seared zucchini cake and toasted feta in a lemon caper sauce, and for dessert, Chia Seed Yogurt with turmeric and fresh mango.” “As a family-owned business, we are thrilled to be celebrating our 35th anniversary in Orange County,” said Armen Karamardian, CEO of Zov’s. “As we expand into San Clemente, our team provides a memorable dining experience with fresh, healthy ingredients and exceptional service. We can’t wait to share our passion for food and hospitality with the South Orange County community.” “Zov’s currently has three locations in Orange County, including Tustin, Irvine, and Newport Beach, and a sister concept, Roxy’z, in Anaheim.” 2nd generation restaurateur Armen Karamardian continues as our guide to all things Zov’s. The post Show 527, May 27, 2023: Zov’s Restaurants 35th Anniversary with Armen Karamardian Part Two appeared first on SoCal Restaurant Show.

Our own Chef Andrew Gruel, the menu-maker behind the recently launched, full-service Calico Fish House (in Huntington Beach) and also the founder of Big Parm (New Jersey-style pizza) in the Mess Hall in Tustin provides another timely and informative “Ask the Chef” segment where Chef Andrew responds to listeners thoughtful inquiries. It’s Memorial Day Weekend. First Chef Andrew gently reminds us that there is more significance to this holiday besides the treat of Summer grilling. Sunday, May 28 is National Burger Day and as a burger aficionado Chef Andrew provides some inspiring thoughts. Since Memorial Day Weekend is the unofficial start of the Summer grilling season Chef Andrew shares a few genuinely useful tips. How do you test for doneness on that craveworthy steak? The post Show 527, May 27, 2023: Co-Host and Chef Andrew Gruel with “Ask the Chef” appeared first on SoCal Restaurant Show.

“Restaurant Week returns to Greater Palm Springs June 2-11, 2023. This annual gastronomic event, now in its 15th year, offers residents and visitors 10 days of dining experiences at local restaurants. Greater Palm Springs Restaurant Week is the perfect time to take a culinary tour to sample the ever-increasing stature of food culture of the nine-city destination. Greater Palm Springs gained the attention of the Michelin guide in 2022 with their first-ever inclusion of area restaurants in the guide’s recommended places to eat. Visit Greater Palm Springs serves as the producing partner of Restaurant Week in collaboration with presenting sponsor Agua Caliente Casinos.” SO.PA at L’Horizon in Palm Springs under the culinary direction of Executive Chef Michael Hung is one of the new participating restaurants. We’ll meet him as well as Davis Meyer, Senior Director of Community Engagement at Visit Greater Palm Springs. “From humble beginnings making frozen treats in the basement of their college dorm room, cofounders of JonnyPops, Erik Brust and Connor Wray perfected an amazing and wonderful formula. Real fruit. Heavy cream. Cane sugar. Purified water. And a pinch of salt. Just simple, wholesome ingredients with no fillers and absolutely nothing artificial. JonnyPops has worked hard over the last 12 years to achieve the right balance of real ingredients, flavor and creaminess. The simpler the ingredients, the more delicious the pop. It’s why they use a few wholesome ingredients – like fresh Midwest dairy – and blend small batches with care.” At the recent Natural Products Expo West in Anaheim, Jonny Pops was awarded the prestigious NEXTY for “Best New Sweet Snack” for their (dairy-free and water based) Organic Rainbow Fruit Stacksk bar. Co-Founder Connor Wray joins us from Elk River, Minnesota with an Organic Rainbow Fruit Stack bar in hand. “Notre Vue Estate Winery & Vineyards is a breathtaking property spanning 710 acres located just minutes south of Healdsburg, and directly in the town of Windsor’s backyard. The vast views from the summit are a patchwork of vineyards and open space seamlessly woven together, hence the French name “Notre Vue” which means Our View. The property features 350 acres of “Forever Wild” protected open space and 250 acres of beautiful rolling vineyards. Their wines are made in the European style, focusing on finesse and purity, and made with low intervention, clean winemaking styles. Notre Vue Estate takes pride as a certified Sustainable Vineyard and Winery producing ultra-premium wines from their estate vineyards that straddle two of California’s most famous viticultural appellations: Russian River Valley and Chalk Hill, located in Sonoma County. What makes them special is the diversity of terroir that sweeps across the rich tapestry of their land, allowing Notre Vue to grow a selection of 16 grape varieties, including some European varieties rarely found in Sonoma County. The wines produced at their estate vineyards are recognized for their uniqueness and richness.” The Estate General Manager, Geoffrey Thompson, joins us to uncork all that is Notre Vue Estate Winery and Vineyards. “Now into the eighth year with award-winning chef Suzanne Goin and restaurateur Caroline Styne, Hollywood Bowl Food + Wine promises exceptional dining for visitors to the iconic venue during the 2023 season for the LA Phil. Goin and Styne’s culinary history has defined Los Angeles tastes since 1998 when they opened Lucques, their legendary first restaurant. At the Hollywood Bowl, their California-inspired offerings include three restaurants and three marketplaces. Additionally, menus for the Terrace and Garden Boxes, which can be ordered a day in advance, are created by four-time James Beard Foundation award-winner Suzanne Goin. Goin’s vibrant new summer dishes pair beautifully with the exceptional wine and beer programs curated by Caroline Styne, the James Beard Foundation’s 2018 Outstanding Restaurateur of the Year award recipient. Overseeing the broad range of dining options serving Hollywood Bowl Food + Wine’s thousands of nightly guests is Executive Chef Jeff Rogers.” Restaurateur Caroline Style and Chef Suzanne Goin join us with what’s on the tantalizing menu for the LA Phil’s Summer Season at the iconic Hollywood Bowl. Our own Chef Andrew Gruel, the menu-maker behind the full-service Calico Fish House (in Huntington Beach) and also the founder of Big Parm (New Jersey-style pizza) in the Mess Hall in Tustin provides another timely and informative “Ask the Chef” segment where Chef Andrew responds to listeners thoughtful inquiries. Inspired by a recent column by Steve Lopez in the Sunday Los Angeles Times (May 6th.) we’ll take a look at “Early Bird Dining” where meals are priced at a discount. Once very popular it now seems on the verge of disappearing. All of this and heaping helpings of extra deliciousness on this week’s not-to-miss show! The post Show 526, May 20, 2023: Sho

“Restaurant Week returns to Greater Palm Springs June 2-11, 2023. This annual gastronomic event, now in its 15th year, offers residents and visitors 10 days of dining experiences at local restaurants. Greater Palm Springs Restaurant Week is the perfect time to take a culinary tour to sample the ever-increasing stature of food culture of the nine-city destination. Greater Palm Springs gained the attention of the Michelin guide in 2022 with their first-ever inclusion of area restaurants in the guide’s recommended places to eat. Visit Greater Palm Springs serves as the producing partner of Restaurant Week in collaboration with presenting sponsor Agua Caliente Casinos.” “More than 80 restaurants will offer custom menus for lunch, dinner or both. Lunch offers will include 2 or more courses/items priced at $15, $25 or $35. Dinner menus include 3 or more courses/items or small plates and cost $39, $49, $59 or $99. New for 2023 is a category for breakfast and brunch as well as a category for special offers. The flexible “special offers” allow restaurants to present specialties, wine pairings and/or supplemental dishes for an additional charge.” SO.PA at L’Horizon in Palm Springs under the culinary direction of Executive Chef Michael Hung is one of the new participating restaurants. We’ll meet him as well as Davis Meyer, Senior Director of Community Engagement at Visit Greater Palm Springs providing all the salivating details. “Decadent, refined, and intimate, SO•PA offers a unique alfresco dining experience. Visit the restaurant for dinner in an intimate outdoor setting under the stars as Michelin Star awarded Chef Michael Hung presents the seasonally enticing menu. The elegant, yet relaxed evening includes world class cocktails and a sophisticated yet approachable wine cellar curated by their in-house Wine Spectator awarded Sommelier.” Their Restaurant Week prix-fixe menu is three courses (with two Main Couse options) priced at $59 per guest, plus tax and gratuity. The post Show 526, May 20, 2023: Greater Palm Springs Restaurant Week Preview, June 2 to 11 appeared first on SoCal Restaurant Show.

“From humble beginnings making frozen treats in the basement of their college dorm room at St. Olaf College, cofounders of JonnyPops, Erik Brust and Connor Wray perfected an amazing and wonderful formula.” “Real fruit. Heavy cream. Cane sugar. Purified water. And a pinch of salt. Just simple, wholesome ingredients with no fillers and absolutely nothing artificial.” “JonnyPops has worked hard to achieve the right balance of real ingredients, flavor and creaminess. The simpler the ingredients, the more delicious the pop. It’s why they use a few wholesome ingredients – like fresh Midwest dairy – and blend small batches with care.” “JonnyPops are also completely peanut-, tree nut-, and gluten-free, as well as kosher-certified.” At the recent Natural Products Expo West in Anaheim, Jonny Pops was awarded the prestigious NEXTY for “Best New Sweet Snack” for their (dairy-free and water based) Organic Rainbow Fruit Stacks bar. “Their frozen treats are called “JonnyPops” after Erik’s cousin and original co-conspirator, Jonathan. His passing, the result of a tragic drug overdose, filled the family with grief – but also fueled a desire to spark change.” “In honor of their namesake, each JonnyPops stick is printed with a good deed because they believe sharing kindness, through actions big and small, helps them achieve their sincere mission of making the world a better place, one pop at a time” An example of a stick deed message that was perfect for Mother’s Day: “Remind someone you love them!” Co-Founder Connor Wray joins us from Elk River, Minnesota with an Organic Rainbow Fruit Stack bar in hand. The post Show 526, May 20, 2023: Jonny Pops Frozen Treats with Co-Founder Connor Wray appeared first on SoCal Restaurant Show.

“Notre Vue Estate Winery & Vineyards is a breathtaking property spanning 710 acres located just minutes south of Healdsburg, and directly in the town of Windsor’s backyard. The vast views from the summit are a patchwork of vineyards and open space seamlessly woven together, hence the French name “Notre Vue” which means Our View. The property features 350 acres of “Forever Wild” protected open space and 250 acres of beautiful rolling vineyards. Their wines are made in the European style, focusing on finesse and purity, and made with low intervention, clean winemaking styles.” “Notre Vue Estate takes pride as a certified Sustainable Vineyard and Winery producing ultra-premium wines from their estate vineyards that straddle two of California’s most famous viticultural appellations: Russian River Valley and Chalk Hill, located in Sonoma County. What makes them special is the diversity of terroir that sweeps across the rich tapestry of their land, allowing Notre Vue to grow a selection of 16 grape varieties, including some European varieties rarely found in Sonoma County. The 710-acre estate boasts many diverse microclimates, including rare soil and slope combinations. The wines  produced at their estate vineyards are recognized for their uniqueness and richness.” “Grapes have been grown on the property since 1869 and commercially for wines since 1907. Notre Vue Estate & Winery produces wines under the Notre Vue label which are sold primarily at their tasting salons and in select restaurants. Notre Vue also produces wines under the Balverne label which is a brand that was historically famous in the 1980’s being poured at the White House multiple times as well as the famous Hollywood Brown Derby, the original Spago in West Hollywood and Sparks Steakhouse in New York.” “Balverne wines were produced on the estate in the 1980’s and the brand was carefully resurrected by the Notre Vue Estate owners in 2012 to honor Balverne’s history. In 2022, Notre Vue Estate celebrated its 30 year anniversary under the current ownership. Notre Vue Estate is now helmed by co-founder Renée Brown-Stein. In addition to producing multiple wines under our two labels they also sell their grapes to many premium wineries in Sonoma County and Napa Valley. Notre Vue grapes are found in some of the most well-known wines from Sonoma and Napa.” “Notre Vue Estate is committed to the highest level of service in providing more than just wine tastings. They provide crafted experiences of wine, food and nature that create lifetime memories for the Estate’s guests. With breathtaking views at the Block 23 Terrace and Lakeside Pavilion, the estate is a place where you can enjoy the natural environment, beautiful vistas, and appreciate the overall rustic elegance along with the welcoming charm that are all a part of the essence that is Notre Vue Estate.” By advance appointment only. The Estate General Manager, Geoffrey Thompson, joins us to uncork all that is Notre Vue Estate Winery and Vineyards. The post Show 526, May 20, 2023: Notre Vue Estate Winery and Vineyards with Estate General Manager, Geoffrey Thompson Part One appeared first on SoCal Restaurant Show.