SoCal Restaurant Show

The Careers through Culinary Arts Program has been quietly transforming lives since its creation in 1990. “Long co-chaired by chef Marcus Samuelsson, Careers through Culinary Arts Program (C-CAP) is a grass-roots workforce development nonprofit that provides underserved teens a pathway to success.” “Annually, C-CAP provides culinary, job and life skills to over 20,000 middle-and-high school students in seven regions across the United States: New York City, Newark, Philadelphia and Camden, Chicago, Los Angeles, Washington DC / Maryland / Northern Virginia and Arizona.” “The Wolfgang Puck and Culinary Friends” Gala Benefit Dinner is a celebratory evening of food and drink on Friday evening May 12th at Jonathan Club DTLA, to benefit C-CAP Los Angeles’ students and programming! Longtime C-CAP supporter and celebrated Chef Wolfgang Puck is leading a tantalizing multi-course menu featuring the talented chefs all-star from his family of restaurants and ventures: Chef Drew Rosenberg, Executive Chef, CUT Beverly Hills Chef Ari Rosenson, Culinary Director Los Angeles, Wolfgang Puck Fine Dining Chef Della Gosset, Executive Pastry Chef, Spago Chef Eric Klein, Executive Chef and Senior Vice President, Wolfgang Puck Catering Chef Andreas Roller, Executive Chef, Jonathan Club In addition, premium wine pairings by Hitching Post Wines (Santa Barbara) and Matthiasson Wines (Napa Valley), and more! Joining us with more of the salivating details is the General Manager and COO of Jonathan Club, Matthew Allnatt, and Jonathan Club’s Executive Chef Andreas Roller. Jonathan Club has been a generous, long-time supporter of the mission of C-CAP and C-CAP students have successfully interned at Jonathan Club’s facilities in DTLA and Santa Monica and earned their way to become part of the Club’s permanent culinary team. The post Show 520, April 8, 2023: “An Evening with Wolfgang Puck and Friends” Gala Dinner Benefit for C-CAP LA with Jonathan Club’s Matthew Allnatt and Executive Chef Andreas Roller 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 about Maine meets California with ripe and creamy California avocado added to a classic Lobster Roll? Chef Andrew has created it and discriminating Maine foodies are mostly enthusiastic. An Instagram post went National. Chef Andrew explains…. Also for Easter a helpful chef’s tip for holiday cooking. The post Show 520, April 8, 2023: Chef Andrew Gruel (Co-Host) of Calico Fish House in Huntington Beach with “Ask the Chef” appeared first on SoCal Restaurant Show.

“By opening a plant-based butcher and deli (along with her husband, Joe Egender) in Highland Park, Maciel Banales Luna is combining her education in nutrition, passion for health, concern for animals and the environment, and pride in her Mexican heritage. Born and raised in Durango, Mexico, Maciel grew up with parents who were ahead of their time: her father was environmentally-conscious long before Maciel was born and her mother made extra efforts to cook healthy meals and seek out the rare vegetarian workshop in town. Maciel has been making plant-based meats and cheeses for many years and can’t imagine a better location than Highland Park, a predominantly Latino, vegan-friendly neighborhood in Los Angeles, to open up her shop and begin sharing her delicious, healthy food with her guests.” Proprietors Chef Maciel Banales Luna and Joe Egender are our guests with The Breakfast Burrito at the ready. “Knox & Dobson crafts premium, ready-to-drink cocktails expertly designed to be shared and enjoyed anywhere. Their multi-award-winning bottled cocktails are made with an uncompromising commitment to excellence in quality, craftsmanship, and taste, featuring the highest quality ingredients including premium barrel-aged whiskies, Maraska Maraschino Liqueur, and authentic Angostura Bitters. Whether you’re a classic Martini drinker, Old Fashioned aficionado, Rye Manhattan enthusiast, or searching for the perfect Improved Whiskey Cocktail, serve Knox & Dobson’s bottled cocktails chilled or over ice and discover the pleasure of true premium craft cocktails created to simply open, pour, and enjoy.” Principals Rob Levy and Peter Lloyd Jones join us with a Rye Manhattan in hand. “Founded on hard work and self-made prosperity, Robert Hall Winery in Paso Robles embodies the hard-working spirit that turned one man’s vision into a truly world-class winery. A small-business visionary, Robert had a life-long passion for wine and the winery lifestyle. He viewed all his business success as a well-earned opportunity to venture west in search of the perfect landscape, and the perfect partner to help him realize his true dream. Robert Hall Winery grows five varietals in their estate vineyards but produces 17 varieties. They source fruit from all of Paso Robles’ 11 individual American Viticultural Areas.” Caine Thompson, Managing Director of Robert Hall Winery and sustainability lead for parent, O’Neill Vintners & Distillers joins us. Grace Kelly May’s newly launched GK Cafe & Provisions located in the heart of Downtown Fort Wayne, Indiana offers crave-worthy handmade pastries, artisanal breads, local groceries, and more. Find them on the corner of Berry & Harrison, open daily! Particularly known for their outstanding cinnamon rolls and croissants. GK Baked Goods opened in 2015 by Executive Pastry Chef/Owner Grace Kelly May along with the team behind Affine Hospitality Group, Andrew Smith, Daniel Campbell and Jack May. Chef Grace Kelly May is our guest with a freshly-baked, warm cinnamon roll at the ready. “In April 2018, Huntington Beach’s award-winning riip Beer Co. hired Ian McCall as their newest head brewer and to run day to day operations. That year at the Great American Beer Festival, riip was awarded its second medal, silver for black the riipper black IPA. Before the end of the year riip expanded again by dropping two more fermenters and hiring Danny Priddy as an assistant brewer. The riip team was quickly growing and the accolades were just starting to roll in.” riip continued to grow last year as they opened a serious pizzeria with an emphasis on quality ingredients in South Huntington Beach. riip Pizza serves classic thin crust styles as well as Square Detroit Style. The dough ferments for 48 to 72 hours before rolling out and being hand-tossed. Noel “The Pizza Whisperer” Brohner of Slow Rise Pizza consulted on all the original pizza recipes and quality checks periodically. The immediate success of their pizzeria was overwhelming and their new culinary team really stepped up and knocked it out of the park. Riip’s Ian McCall (Director of Brewing and Operations) is our guest with a slice of Burrata & Hot Honey Classic Thin Crust pizza in hand. 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. The California coastal salmon season is off for 2023. This applies to commercial fisherman as well as sport anglers. It’s all a matter of allocating water resources and the priorities therein. Chef Andrew explains the unfortunate “why?”. All of this and heaping helpings of extra deliciousness on this week’s not-to-miss show! The post Show 519, April 1, 2023: Show Preview with Executive Producer & Co-Host Andy Harris appeared first on SoCal Restaura

“By opening a plant-based butcher and deli in Highland Park, Maciel Banales Luna is combining her education in nutrition, passion for health, concern for animals and the environment, and pride in her Mexican heritage. Born and raised in Durango, Mexico, Maciel grew up with parents who were ahead of their time: her father was environmentally-conscious long before Maciel was born and her mother made extra efforts to cook healthy meals and seek out the rare vegetarian workshop in town.” “Maciel received her Bachelor’s Degree in Nutrition. She then obtained her Master’s Degree in Health Sciences, studying certain natural components of food that can potentially improve health. She continued down this path by receiving her PhD in Medical Sciences, focusing on obesity and energy metabolism. Upon receiving her PhD, Maciel took a post-doctoral research fellow position at The Albert Einstein College of Medicine in New York where she focused on the molecular effects and potential benefits of fasting.” “Maciel has been making plant-based meats and cheeses for many years and can’t imagine a better location than Highland Park, a predominantly Latino, vegan-friendly neighborhood in Los Angeles, to open up her shop (along with her husband, Joe Egender) and begin sharing her delicious, healthy food with her guests.” You don’t have to be vegan to enjoy the food at Maciel’s. No less an authority than Bill Addison, the Food Critic for The Los Angeles Times, has rated Maciel’s French Philly Sandwich as one of the top sandwiches in Los Angeles! The French Philly is steak (plant-based,) melted provolone, grilled onions, mushrooms, jalapenos, and herbed butter served in a baguette. Proprietors Chef Maciel Banales Luna and Joe Egender are our guests with the Breakfast Burrito at the ready. The post Show 519, April 1, 2023: Maciel’s Plant-Based Butcher and Deli with Proprietors Chef Maciel Banales Luna and Joe Egender appeared first on SoCal Restaurant Show.

Knox & Dobson crafts premium, ready-to-drink cocktails expertly designed to be shared and enjoyed anywhere. Their multi-award-winning bottled cocktails are made with an uncompromising commitment to excellence in quality, craftsmanship, and taste, featuring the highest quality ingredients including premium barrel-aged whiskies, Maraska Maraschino Liqueur, and authentic Angostura Bitters. Whether you’re a classic Martini drinker, Old Fashioned aficionado, Rye Manhattan enthusiast, or searching for the perfect Improved Whiskey Cocktail, serve Knox & Dobson’s bottled cocktails chilled or over ice and discover the pleasure of true premium craft cocktails created to simply open, pour, and enjoy.” “Knox & Dobson’s newest bottled cocktail collection was meticulously curated with an uncompromising commitment to excellence in quality, craftsmanship, and taste by Knox & Dobson President Rob Levy and Creative Director Peter Lloyd Jones (The Raymond 1886, Everson Royce Bar) who heads Knox & Dobson’s formulation and product development. Featuring a gin Martini, classic Old Fashioned, Improved Whiskey Cocktail with Maraska Maraschino Liqueur, and Rye Manhattan, Knox & Dobson uses the highest quality ingredients including hand-selected barrel aged whiskey, distilled gin, natural cane sugar, and authentic Angostura Bitters. From the award-winning design of the bottle, these superior bottled cocktails were solely created so expertly handcrafted cocktails could be shared and effortlessly enjoyed anywhere.” “Our mission was to create a collection of cocktails that were equal in taste and quality to those freshly crafted by a skilled bartender. Peter Lloyd Jones was the best choice, and I can’t imagine working with anyone better, “says Levy. “Pete was Head Barman at 1886 Bar at The Raymond and he was also behind the stick at Everson Royce Bar for several years, so his experience is invaluable, and his passion and creativity make him the perfect partner at Knox & Dobson.” Principals Rob Levy and Peter Lloyd Jones join us with a Rye Manhattan in hand. The post Show 519, April 1, 2023: Knox & Dobson Bottled Cocktails with Founder Rob Levy and Creative Director Peter Lloyd Jones appeared first on SoCal Restaurant Show.

“Founded on hard work and self-made prosperity, Robert Hall Winery embodies the hard-working spirit that turned one man’s vision into a truly world-class winery.” “A small-business visionary, Robert had a life-long passion for wine and the winery lifestyle. He viewed all his business success as a well-earned opportunity to venture west in search of the perfect landscape, and the perfect partner to help him realize his true dream.” “Acclaimed winemaker Don Brady has been the creative force behind their award-winning wines since the beginning. Through his hands-on approach, Don has been pivotal in bringing acclaim to Paso Robles wines, and instrumental to elevating the valley’s status as the premier winemaking region.” “Creating wines of the highest quality is Robert Hall Winery’s promise, each one of them made by hand with a simple goal – enjoying The Good Life. Well-Earned.” “Robert Hall Winery grows five varietals in their estate vineyards but produces 17 varieties. They source fruit from all of Paso Robles’ 11 individual American Viticultural Areas.” “Robert Hall Winery has an abiding devotion to the land and the bounty it provides. They take nothing for granted, and Robert Hall Winery shows their respect by practicing sustainable farming and regenerative viticulture.” There are a variety of unique Tasting Experiences available on the Estate in Paso Robles Caine Thompson, Managing Director of Robert Hall Winery and sustainability lead for parent, O’Neill Vintners & Distillers joins us. The post Show 519, April 1, 2023: Robert Hall Winery (Paso Robles) with Managing Director Caine Thompson Part One appeared first on SoCal Restaurant Show.

“Founded on hard work and self-made prosperity, Robert Hall Winery embodies the hard-working spirit that turned one man’s vision into a truly world-class winery.” “A small-business visionary, Robert had a life-long passion for wine and the winery lifestyle. He viewed all his business success as a well-earned opportunity to venture west in search of the perfect landscape, and the perfect partner to help him realize his true dream.” “Acclaimed winemaker Don Brady has been the creative force behind their award-winning wines since the beginning. Through his hands-on approach, Don has been pivotal in bringing acclaim to Paso Robles wines, and instrumental to elevating the valley’s status as the premier winemaking region.” “Creating wines of the highest quality is Robert Hall Winery’s promise, each one of them made by hand with a simple goal – enjoying The Good Life. Well-Earned.” “Robert Hall Winery grows five varietals in their estate vineyards but produces 17 varieties. They source fruit from all of Paso Robles’ 11 individual American Viticultural Areas.” “Robert Hall Winery has an abiding devotion to the land and the bounty it provides. They take nothing for granted, and Robert Hall Winery shows their respect by practicing sustainable farming and regenerative viticulture.” “Caine Thompson, Managing Director of Robert Hall Winery and sustainability lead for parent, O’Neill Vintners & Distillers continues with us.” “Since joining O’Neill Vintners & Distillers, Caine has developed and launched a regenerative viticulture living case study that will impact wine farming practices for years to come.” The post Show 519, April 1, 2023: Robert Hall Winery (Paso Robles) with Managing Director Caine Thompson Part Two appeared first on SoCal Restaurant Show.

“Grace Kelly May’s newly launched GK Cafe & Provisions located in the heart of Downtown Fort Wayne, Indiana offers crave-worthy handmade pastries, artisanal breads, local groceries, and more. Find them on the corner of Berry & Harrison, open daily! Particularly known for their outstanding cinnamon rolls and croissants.” “GK Baked Goods opened in 2015 by Executive Pastry Chef/Owner Grace Kelly May along with the team behind Affine Hospitality Group, Andrew Smith, Daniel Campbell and Jack May.” “At GK Baked Goods, they are devoted to bringing Northeast Indiana high-quality, hand-crafted artisan breads and pastries to their community. Chef Grace uses the highest quality of raw ingredients and works closely with local famers to bring their delicious breads and pastries to life. They use traditional, from scratch methods with a heavy attention to detail to each of their products. GK is proud to be a part of a growing and diverse hospitality community and excited to continue to grow their brand.” “Chef and Owner Grace Kelly May is a Fort Wayne native who is a classically trained pastry chef who has worked and managed pastry kitchens across the United States including, Chicago and Houston. Returning to Indiana, she became a co-owner of Junk Ditch Brewing Company, Affine Food Truck, GK Baked Goods and GK Pastry Truck. Chef Grace Kelly May is our guest with a warm cinnamon roll at the ready.” “The SoCal Restaurant Show” was introduced to Grace Kelly May last year when Chef Grace was part of a Webinar for the International Food Wine and Travel Writers Association highlighting Fort Wayne as a travel destination. Chef Grace demonstrated in real time her recipe for an Almont Croissant sandwich. The post Show 519, April 1, 2023: GK Café & Provisions in Fort Wayne, Indiana with Pastry Chef Grace Kelly May appeared first on SoCal Restaurant Show.

“In April 2018, Huntington Beach’s award-winning riip Beer Co. hired Ian McCall as their newest head brewer and to run day to day operations. That year at the Great American Beer Festival, riip was awarded its second medal, silver for black the riipper black IPA. Before the end of the year riip expanded again by dropping two more fermenters and hiring Danny Priddy as an assistant brewer. The riip team was quickly growing and the accolades were just starting to roll in.” “riip continued to grow last year as they opened a serious pizzeria with an emphasis on quality ingredients in South Huntington Beach. riip Pizza serves classic thin crust styles as well as Square Detroit Style. The dough ferments for 48 to 72 hours before rolling out and being hand-tossed. Noel “The Pizza Whisperer” Brohner of Slow Rise Pizza consulted on all the original pizza recipes and quality checks periodically. The immediate success of their pizzeria was overwhelming and their new culinary team stepped up and knocked it out.” Riip Pizza is one of the acclaimed Southern California pizzerias personally selected by noted pizza authority and food journalist Steve Dolinsky (Chicago-based) to participate in the upcoming Pizza City Fest Los Angeles at L.A. Live the Weekend of April 29th and 30th. “Rip saw their beers travel further than ever before and brewed collaboration beers in Oregon and Colorado. At the 2022 San Diego International Beer Festival, riip was awarded Champion Brewery of the year! Rip had a massive showing at Great American Beer Festival with black the riipper being awarded it’s fourth medal, Bronze, and dankster squad being awarded a Silver in the largest category in the competition, American India Pale Ale with 421 entries.” Riip’s Ian McCall (Director of Brewing and Operations) is our guest with a slice of Burrata & Hot Honey Classic Thin Crust pizza in hand. The post Show 519, April 1, 2023: riip Beer + Pizza, Huntington Beach with Operations Director Ian McCall appeared first on SoCal Restaurant Show.

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. The California coastal salmon season is off for 2023. This applies to both commercial fisherman as well as sport anglers. It’s all a matter of allocating precious water resources and the priorities therein. Chef Andrew explains the unfortunate “why?”. The post Show 519, April 1, 2023: “Ask the Chef” with Co-Host Chef Andrew Gruel of Calico Fish House in Huntington Beach appeared first on SoCal Restaurant Show.

We’re previewing the show with Executive Producer & Co-Host Andy Harris. We’re live today from Balla Italian Soul at the iconic SAHARA Las Vegas located on the fabled Las Vegas Strip. “A recent addition to SAHARA’s award-winning culinary lineup is Balla Italian Soul, a reimagined Italian restaurant concept from James Beard award-winning Chef Shawn McClain and partners Richard and Sarah Camarota of MC Hospitality. Balla’s regional, seasonal menu offers fresh and vibrant plates to Las Vegas locals and visitors alike. Balla Italian Soul restaurant offers everything you know and love about Italian cuisine made bold and fresh in a vibrant setting that celebrates Italian culture and la dolce vita. Signature dishes include Balla’s selection of aperitivos, handmade pastas, Roman pizzas, an array of fresh seasonal vegetable dishes and salads, and rustic fire-roasted meats and fish, as well as a Euro-centric, eclectic wine list, unique cocktails and playful desserts featuring espresso liqueurs.” Partner Richard Camarota joins us with a welcoming Balla Spritz in hand. “Located on Main St in Las Vegas’ booming Arts District, SoulBelly touts killer creative regional bbq from the mind of a chef, with a strong emphasis on central Texas. Additionally offering deliciously simple cocktails, hyper-local beer, and live entertainment in a bustling venue. Their mission is simple – use the most responsibly raised, high-quality ingredients to create the best possible bbq, and just have fun!” Proprietor Bruce Kalman was previously the well-known Chef and Co-Owner of UNION in Pasadena, CA, and was Chef and Co-Owner of Knead & Co. Pasta Bar + Market in L.A.’s Grand Central Market before relocating to Las Vegas. His commitment to indigenous ingredients goes beyond the farmers’ market to build strong connections with local providers, keeping the operations’ carbon footprint low, supporting the local economy, and connecting diners to high-quality vegetables, meats, and cheeses straight from the source. He is known for his passion for nose-to-tail animal butchery” Chef Bruce Kalman is our guest with BBQ tongs in hand. “SAHARA Las Vegas on the fabled Las Vegas Strip epitomizes the timeless soul of Las Vegas. With a bold, sophisticated flair and a boutique approach to personal service, SAHARA provides guests an intimate and unexpected experience that sets a new standard for Las Vegas. Completely remodeled and reimagined for a new era after a $200 million dollar renovation, SAHARA offers three distinctive hotel towers, a variety of five-star dining options and a world-class casino. With unexpected delights around every corner, SAHARA embodies the style, sophistication and playful sense of possibility embodying the spirit of Las Vegas—all while bringing the iconic Las Vegas experience to a new generation.” General Manager Paul Hobson is at our service. “If you’ve been searching for a better hot dog, Snap-O-Razzo Hot Dogs have arrived to save the day! Created during the COVID pandemic by Las Vegas-based Chef Ralph Perrazzo, Snap-O-Razzo is a 100% American-owned company that has grown quickly from its humble beginnings. From early experiments in his former restaurants and home kitchen, Chef Ralph went through months of trials with large scale producers to reinvent the classic American hot dog experience using premium ingredients, no compromises. Snap-O-Razzo Hot Dogs are maple wood smoked, made with quality meats and fresh lamb casing for that unmistakable juicy snap with every bite. They’re higher in protein and lower in fat and sodium than most brands. With no MSG, fillers, additives, unnatural beef flavors, or gluten, they make you feel good and not guilty. It’s probably impossible to just have one.” Chef Ralph Perrazzo joins with a grilled Snap-O-Razzo hot dog in hand. “Bazaar Meat® by José Andrés at SAHARA Las Vegas is a groundbreaking culinary experience. Bazaar Meat by José Andrés is the James Beard award-winning chef’s wild and wonderful celebration of everything carnivorous. This restaurant is memorable and made to impress. Enjoy nuanced, playful cuisine and cocktails for which Bazaar Meat by José Andrés has become known on both coasts, in a strikingly seductive setting.” Since it’s debut in 2014 Bazaar Meat has consistently ranked as one of the very top restaurants in fabulous Las Vegas! All of the four kitchens are visible to guests including the show-stopping Fire Pit. We nudge Executive Sous Chef Mariela Quezada away from her busy kitchens for a chat. “In 1905 Gennaro Lombardi established the first Pizzeria in America. It was located on Spring Street in the heart of New York’s Little Italy. By good fortune, when Las Vegas’ Metro Pizza’s founders’ (cousins John Arena and Sam Facchini) grandparents came to America they settled just 50 yards away. Ever since those early days, pizza has been at the center of their family life. John’s and Sam’s parents got their first jobs feeding coal into the big bakery ovens where Sici

“A recent addition to SAHARA’s award-winning culinary lineup is Balla Italian Soul, a reimagined Italian restaurant concept from James Beard award-winning Chef Shawn McClain and partners Richard and Sarah Camarota of MC Hospitality. Balla’s regional, seasonal menu offers fresh and vibrant plates to Las Vegas locals and visitors alike.” “Balla Italian Soul restaurant offers everything you know and love about Italian cuisine made bold and fresh in a vibrant setting that celebrates Italian culture and la dolce vita. Signature dishes include Balla’s selection of aperitivos, handmade pastas, Roman pizzas, an array of fresh seasonal vegetable dishes and salads, and rustic fire-roasted meats and fish, as well as a Euro-centric, eclectic wine list, unique cocktails and playful desserts featuring espresso liqueurs.” “This Las Vegas Italian restaurant design boasts bold, contemporary Italian art to create stylized spaces for authentic gatherings for both intimate and sizeable social parties. Balla also features a live-action kitchen complete with a pasta-making window and a takeaway deli.” Partner Richard Camarota joins us with a welcoming Balla Spritz in hand. The post Show 518, March 25, 2023: Balla Italian Soul at SAHARA with Partner Richard Camarota appeared first on SoCal Restaurant Show.

“Located on Main St in Las Vegas’ booming Arts District, SoulBelly touts killer creative regional bbq from the mind of a chef, with a strong emphasis on Central Texas. Additionally offering deliciously simple cocktails, hyper-local beer, and live entertainment in a bustling venue. Their mission is simple – use the most responsibly raised, high-quality ingredients to create the best possible bbq, and just have fun!” “Proprietor Bruce Kalman was previously the well-known Chef and Co-Owner of UNION in Pasadena, CA, and was Chef and Co-Owner of Knead & Co. Pasta Bar + Market in L.A.’s Grand Central Market before relocating to Las Vegas. His commitment to indigenous ingredients goes beyond the farmers’ market to build strong connections with local providers, keeping the operations’ carbon footprint low, supporting the local economy, and connecting diners to high-quality vegetables, meats, and cheeses straight from the source. He is known for his passion for nose-to-tail animal butchery.” “His next act, SoulBelly BBQ, combines Kalman’s love of butchery with a passion for chef-driven flavors and techniques. The restaurant is a love letter to regional barbeque flavors across the United States, with thoughtful sides, snacks, and artisanal pickles from Kalman’s side project, BK Brinery.” Chef Bruce Kalman is our guest with BBQ tongs in hand. The post Show 518, March 25, 2023: Owner / Chef Bruce Kalman, Soul Belly BBQ, Las Vegas appeared first on SoCal Restaurant Show.

“SAHARA Las Vegas on the fabled Las Vegas Strip epitomizes the timeless soul of Las Vegas. With a bold, sophisticated flair and a boutique approach to personal service, SAHARA provides guests an intimate and unexpected experience that sets a new standard for Las Vegas. Completely remodeled and reimagined for a new era after a $200 million dollar renovation, SAHARA offers three distinctive hotel towers, a variety of five-star dining options and a world-class casino. With unexpected delights around every corner, SAHARA embodies the style, sophistication and playful sense of possibility embodying the spirit of Las Vegas—all while bringing the iconic Las Vegas experience to a new generation.” “SAHARA Las Vegas comprises an all-encompassing resort and casino with 1,613 guest rooms and suites in three distinctive towers—including the Marra Tower (where elegance meets indulgence) —each with a unique personality designed to offer contemporary and stylish settings for an amazing Las Vegas getaway.” SAHARA Las Vegas celebrated their 70th Anniversary last year. General Manager Paul Hobson is at our service. The post Show 518, March 25, 2023: Paul Hobson, General Manager, SAHARA Las Vegas appeared first on SoCal Restaurant Show.

“If you’ve been searching for a better hot dog, Snap-O-Razzo Hot Dogs have arrived to save the day! Created during the Covid pandemic by Las Vegas-based Chef Ralph Perrazzo, Snap-O-Razzo is a 100% American-owned company that has grown quickly from its humble beginnings. From early experiments in his former restaurants and home kitchen, Chef Ralph went through months of trials with large scale producers to reinvent the classic American hot dog experience using premium ingredients, no compromises.” “Snap-O-Razzo Hot Dogs are maple wood smoked, made with quality meats and fresh lamb casing for that unmistakable juicy snap with every bite. They’re higher in protein and lower in fat and sodium than most brands. With no MSG, fillers, additives, unnatural beef flavors, or gluten, they make you feel good and not guilty. It’s impossible to just have one.” “Perrazzo’s passion for this project began when simply looking to find the best hot dog available. “I was honestly shocked at the compromises in quality from even the more premium brands,” says Perrazzo. “I decided if no one was going to do it better, I would do it myself. After years of love and passion put into R&D, multiple test runs, and collaboration with a family-owned USDA meat plant, I feel we have something extremely special with the launch of the Snap-O-Razzo hot dogs. Trust me when I say we are bringing a vastly superior product to the commercial and retail market.”” “Snap-O-Razzo were first introduced at select service restaurants on both coasts, and now can be found at the historic Tail O’ The Pup in West Hollywood, Sycuan Casino and Singing Hills Golf Resort at Sycuan in El Cajon, Town & Country San Diego, San Diego State University‘s Snapdragon Stadium, Good Measure Pub & Brewery in Vermont as well as Allegiant Stadium, Green Valley Grocery locations and all prestigious Discovery Land Company properties and more.” The post Show 518, March 25, 2023: Chef Ralph Perrazzo, Snap-O-Razzo Premium Hot Dogs appeared first on SoCal Restaurant Show.

“Bazaar Meat® by José Andrés at SAHARA Las Vegas is a groundbreaking culinary experience. Bazaar Meat by José Andrés is the James Beard award-winning chef’s wild and wonderful celebration of everything carnivorous. This restaurant is memorable and made to impress. Enjoy nuanced, playful cuisine and cocktails for which Bazaar Meat by José Andrés has become known on both coasts, in a strikingly seductive setting.” Since it’s debut in 2014 Bazaar Meat has consistently ranked as one of the very top restaurants in fabulous Las Vegas! All of the four kitchens are visible to guests including the show-stopping Fire Pit. “I will eat whatever makes me feel like a lion!” – José Andrés. We nudge Executive Sous Chef Mariela Quezada away from her busy kitchens for a chat. The post Show 518, March 25, 2023: Bazaar Meat by Jose Andres with Executive Sous Chef Mariela Quezada appeared first on SoCal Restaurant Show.

“In 1905 Gennaro Lombardi established the first Pizzeria in America. It was located on Spring Street in the heart of New York’s Little Italy. By good fortune, when Las Vegas’ Metro Pizza’s founders’ (cousins John Arena and Sam Facchini) grandparents came to America they settled just 50 yards away. Ever since those early days, pizza has been at the center of their family life. John’s and Sam’s parents got their first jobs feeding coal into the big bakery ovens where Sicilian pizzas were baked and carried out into the neighborhood to feed the immigrant families hungry for a taste of home. Over the years the time-honored skills of the Pizzaiolo, the pizza chef, have been handed down from their fathers, uncles, aunts, brothers and cousins – from one generation to the next.” “As Italian immigrants settled across the country, they carried their love for combining food, family and friends with them to every corner of America. At Santarpio’s in East Boston, the Home Run Inn on Chicago’s South Side and at Tommaso’s in San Francisco’s North Beach, this tradition has continued and evolved. Every neighborhood has placed it’s own personal stamp on it’s local pizza. The debate over which city makes the best pizza will never be settled, because each of us has such warm memories of that first date or family gathering at our own neighborhood Pizzeria.” “At Metro Pizza, John and Sam honor the great traditions of America’s landmark Pizzerias. Their dough is made fresh each day and then fermented for 5-days from the finest wheat, hand-stretched and cooked on the stone of their hearth ovens. The sauces are made from only the finest vine-ripened tomatoes and topped with select cheeses, choice meats and the freshest vegetables, herbs and spices available. Each of Metro’s pizzas is a hand-crafted labor of love, backed by three generations of experience.” Pizzaiolo John Arena is finally finding his way to Southern California later this year with the launch of the eagerly anticipated Truly Pizza in Dana Point. Metro Pizza’s John Arena is with us pizza peel in hand. The post Show 518, March 25, 2023: John Arena, Pizzaiolo and Co-Founder, Metro Pizza Las Vegas Part One appeared first on SoCal Restaurant Show.

“In 1905 Gennaro Lombardi established the first Pizzeria in America. It was located on Spring Street in the heart of New York’s Little Italy. By good fortune, when Las Vegas’ Metro Pizza’s founders’ (cousins John Arena and Sam Facchini) grandparents came to America they settled just 50 yards away. Ever since those early days, pizza has been at the center of their family life. John’s and Sam’s parents got their first jobs feeding coal into the big bakery ovens where Sicilian pizzas were baked and carried out into the neighborhood to feed the immigrant families hungry for a taste of home. Over the years the time-honored skills of the Pizzaiolo, the pizza chef, have been handed down from their fathers, uncles, aunts, brothers and cousins – from one generation to the next.” “As Italian immigrants settled across the country, they carried their love for combining food, family and friends with them to every corner of America. At Santarpio’s in East Boston, the Home Run Inn on Chicago’s South Side and at Tommaso’s in San Francisco’s North Beach, this tradition has continued and evolved. Every neighborhood has placed it’s own personal stamp on it’s local pizza. The debate over which city makes the best pizza will never be settled, because each of us has such warm memories of that first date or family gathering at our own neighborhood Pizzeria.” “At Metro Pizza, John and Sam honor the great traditions of America’s landmark Pizzerias. Their dough is made fresh each day and then fermented for 5-days from the finest wheat, hand-stretched and cooked on the stone of their hearth ovens. The sauces are made from only the finest vine-ripened tomatoes and topped with select cheeses, choice meats and the freshest vegetables, herbs and spices available. Each of Metro’s pizzas is a hand-crafted labor of love, backed by three generations of experience.” Pizzaiolo John Arena is finally finding his way to Southern California later this year with the launch of the eagerly anticipated Truly Pizza in Dana Point. Metro Pizza’s John Arena is with us pizza peel in hand. The post Show 518, March 25, 2023: John Arena, Pizzaiolo and Co-Founder, Metro Pizza Las Vegas Part Two appeared first on SoCal Restaurant Show.

“Hospitality entrepreneurs, Karen and Jimmy Loizides, launched late last year the family’s newest Santa Ynez Valley venture, Vega Vineyard & Farm. The working winery, farm, and event venue, located on historic land most recently home to Mosby Winery & Vineyards, was renamed “Vega” in honor of the ranch’s initial identity, Rancho La Vega, and its important place in the heart and history of northern Santa Barbara County. The 212-acre Vega Vineyard and Farm comprises the previously-Mosby property’s 21 acres of vineyards, currently covered in Italian varietals, as well as the property’s winery and tasting room, both of which have undergone extensive updates and a design overhaul. The tasting room, situated in a barn which was once the land’s circa-1880s carriage house, joins the likes of other historical structures on the ranch including the original adobe home, dating back to 1853, which continues to greet guests with a new garden and VIP area.” Proprietor and hospitality veteran Jimmy Loizides joins us. “Leading Vega Vineyard and Farm’s winemaking operations is esteemed Santa Barbara County winemaker, Steve Clifton, known for his decades-long work with Italian grape varieties. Steve Clifton is our next guest pulling the cork on the standout wines of Vega Vineyards.” “The inaugural Long Beach Cambodian Restaurant Week launches March 19-26, 2023. Long Beach Cambodian Restaurant Week will be a occasion to bring everyone to the table, from all walks of life, to showcase the city’s delicious Cambodian food scene. Organized by United Cambodian Community of Long Beach (UCC) a California registered 501(c)3 non-profit, along with Chef “T” Visoth Ouk, a renowned Khmer chef and pillar of the local Cambodian community, Long Beach Cambodian Restaurant Week will be an eight day event devoted to celebrating Cambodian and Southeast Asian fare in and around Long Beach. The event also seeks to highlight Cambodian-owned food businesses as well as Cambodian chefs and bartenders.” Phnom Penh Noodle Shack is one of the participating restaurants in Long Beach Cambodian Restaurant Week. A longtime standout in the Long Beach Cambodia restaurant community it was started modestly by the Tan Family in 1985 and is currently overseen by the 2nd generation of the founding Tan Family responsible for a thoughtful expansion and refreshing. Van Tan (representing the 2nd generation of Family ownership) is our guest with a bowl of Phnom Penh House Special Noodle Soup at the ready. “Mijenta is an award-winning, additive-free, premium sustainable tequila from the highlands of Jalisco that celebrates the traditions of Mexican culture and embodies the best of the land and its people.” “Using only the best ingredients and a meticulous process, Mijenta is inspired by a vision of what tequila should be: complex, balanced and gastronomic.” They distill and bottle Blanco, Reposado and Anejo. Spirits industry veteran, Mike Dolan, is the Founder of Mijenta Tequila.Mike Dolan joins us to pull the glass stopper on all that is Mijenta Tequila. 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. Earlier in the week in Boston was the internationally significant, annual Seafood Expo North America. It’s the largest Seafood Exposition in North America. Chef Andrew explains its importance and the programming. All of this and heaping helpings of extra deliciousness on this week’s not-to-miss show! The post Show 517, March 18, 2023: Show Preview with Executive Producer & Co-Host Andy Harris appeared first on SoCal Restaurant Show.

“Hospitality entrepreneurs, Karen and Jimmy Loizides, launched late last year the family’s newest Santa Ynez Valley venture, Vega Vineyard & Farm. The working winery, farm, and event venue, located on historic land most recently home to Mosby Winery & Vineyards, was renamed “Vega” in honor of the ranch’s initial identity, Rancho La Vega, and its important place in the heart and history of northern Santa Barbara County.” “The 212-acre Vega Vineyard and Farm comprises the previously-Mosby property’s 21 acres of vineyards, currently covered in Italian varietals, as well as the property’s winery and tasting room, both of which have undergone extensive updates and a design overhaul. The tasting room, situated in a barn which was once the land’s circa-1880s carriage house, joins the likes of other historical structures on the ranch including the original adobe home, dating back to 1853, which continues to greet guests with a new garden and VIP area. Sitting atop one of the highest points of the mountainous parcel of land, a 216-square-foot adobe-style chapel, built in 2014 with pews salvaged from an Ohio church. The chapel is adorned with stained-glass windows and an expansive outdoor patio with endless views of the Santa Ynez Valley.” “This property has an incredible, tangible history, and such energy of its own. But it was in need of some love, and we are overjoyed at the chance to be the people who inject new life into this important place,” said Jimmy Loizides, Vega Vineyard and Farm’s new owner. Proprietor and hospitality veteran Jimmy Loizides joins us. The post Show 517, March 18, 2023: Vega Vineyards & Farm with Proprietor Jimmy Loizides appeared first on SoCal Restaurant Show.

“Hospitality entrepreneurs, Karen and Jimmy Loizides, launched late last year the family’s newest Santa Ynez Valley venture, Vega Vineyard & Farm. The working winery, farm, and event venue, located on historic land most recently home to Mosby Winery & Vineyards, was renamed “Vega” in honor of the ranch’s initial identity, Rancho La Vega, and its important place in the heart and history of northern Santa Barbara County.” “Leading Vega Vineyard and Farm’s winemaking operations is esteemed Santa Barbara County winemaker, Steve Clifton, known for his decades-long work with Italian grape varieties. Estate-grown Vega Vineyard and Farm bottlings will begin with vintages from harvest of 2022.” “Reopened is the now-family-friendly winery tasting room for bottle sales and tasting experiences. Available wines include the winery’s existing library of inventory, as well as bottles under the Vega Vineyard and Farm label, made with grapes sourced from Santa Barbara County vineyards. Wines currently available for sale and tastings include red wines like Nebbiolo, Sangiovese, Dolcetto, Syrah, Barbera, and Pinot Noir, white wines such as Chardonnay, Bianco (a white blend), Albariño, Pinot Grigio, Vermentino, and Viognier, and a Rosato (rosé).” “Guests may opt for an al fresco wine tasting experience with multiple seating areas overlooking the vineyards, with live music, lawn games, and other entertainment meant for leisurely, outdoor afternoons. Picnic-perfect spots located on the west side of the property welcome families.” “Steve has worked as a winemaker on projects as far flung as Italy, Argentina and Walla Walla, Washington, but has always known that Santa Barbara County is where his winemaking roots and passion resides.” Winemaker Steve Clifton is our guest to uncork all that is Vega Vineyard. The post Show 517, March 18, 2023: Vega Vineyards & Farm with Winemaker Steve Clifton appeared first on SoCal Restaurant Show.

“The inaugural Long Beach Cambodian Restaurant Week launches March 19-26, 2023. “Long Beach Cambodian Restaurant Week will be a occasion to bring everyone to the table, from all walks of life, to showcase the city’s delicious Cambodian food scene.” “Organized by United Cambodian Community of Long Beach (UCC) a California registered 501(c)3 non-profit, along with Chef “T” Visoth Ouk, a renowned Khmer chef and pillar of the local Cambodian community, Long Beach Cambodian Restaurant Week will be an eight day event devoted to celebrating Cambodian and Southeast Asian fare in and around Long Beach. The event also seeks to highlight Cambodian-owned food businesses as well as Cambodian chefs and bartenders.” Phnom Penh Noodle Shack is one of the participating restaurants in Long Beach Cambodian Restaurant Week. A standout in the Long Beach Cambodia restaurant community it was started modestly by the Tan Family in 1985 and is currently overseen ( 3 expansions later) by the 2nd generation of the founding Tan Family who are responsible for thoughtfully updating and expanding the establishment. They are known for their Noodle soups, especially the Phnom Penh House Special with sliced pork, ground pork, thinly sliced stomach, liver and shrimp and garnished with cilantro, green onion and fried garlic. Soup can also be served on the side. Van Tan (representing the 2nd generation of Family ownership) is our guest with a piece of house-baked Cha Quai (bread stick) at the ready. The post Show 517, March 18, 2023: Restaurateur Van Tan of Phnom Penh Noodle Shack, Long Beach Cambodian Restaurant Week Part One appeared first on SoCal Restaurant Show.

“The inaugural Long Beach Cambodian Restaurant Week launches March 19-26, 2023. “Long Beach Cambodian Restaurant Week will be a occasion to bring everyone to the table, from all walks of life, to showcase the city’s delicious Cambodian food scene.” “Organized by United Cambodian Community of Long Beach (UCC) a California registered 501(c)3 non-profit, along with Chef “T” Visoth Ouk, a renowned Khmer chef and pillar of the local Cambodian community, Long Beach Cambodian Restaurant Week will be an eight day event devoted to celebrating Cambodian and Southeast Asian fare in and around Long Beach. The event also seeks to highlight Cambodian-owned food businesses as well as Cambodian chefs and bartenders.” Phnom Penh Noodle Shack is one of the participating restaurants in Long Beach Cambodian Restaurant Week. A standout in the Long Beach Cambodia restaurant community it was started modestly by the Tan Family in 1985 and is currently overseen ( 3 expansions later) by the 2nd generation of the founding Tan Family who are responsible for thoughtfully updating and expanding the establishment. They are known for their Noodle soups, especially the Phnom Penh House Special with sliced pork, ground pork, thinly sliced stomach, liver and shrimp and garnished with cilantro, green onion and fried garlic. Soup can also be served on the side. Van Tan (representing the 2nd generation of Family ownership) continues as our guest with a plate of signature Student Stir-Fried Noodlers served with their house garlic fish sauce at the ready. The post Show 517, March 18, 2023: Restaurateur Van Tan of Phnom Penh Noodle Shack, Long Beach Cambodian Restaurant Week Part Two appeared first on SoCal Restaurant Show.

“Mijenta is an award-winning, additive-free, premium sustainable tequila from the highlands of Jalisco that celebrates the traditions of Mexican culture and embodies the best of the land and its people.” “Using only the best ingredients and a meticulous process, Mijenta is inspired by a vision of what tequila should be: complex, balanced and gastronomic.” They distill and bottle Blanco, Reposado and Anejo. “The flagship Blanco is aromatic, elegant and complex, with unfolding notes of cantaloupe, honey and cinnamon. An outstanding, generous and round finish.” “One of the most trusted, respected and awarded tequila authorities in Mexico, Mijenta’s Maestra Tequilera Ana María Romero brings over 25 years of experience in the tequila industry.” “Ana María believes that every single aspect of the process matters, which is reflected in the craft that goes into each stage of Mijenta’s journey. Both art and science play a role in creating Mijenta’s style, which elevates the agave, along fruit with floral aromas and hints of minerality.” “Over his 40-year career, Mijenta’s Co-Founder and Lead Investor, Mike Dolan, has led and worked for many prominent companies in the consumer goods, media and spirits industries including Viacom, IMG and most recently Bacardi, where he was formerly the Chief Executive Officer of Bacardi Limited. When he left in 2016, Mike knew that he wanted to do something different in the spirits industry. He partnered with Juan Coronado and Elise Som to start Mijenta. Mike’s vision was to create a company that did everything the right way from the ground up, resulting in a tequila that has no compromise on quality and a brand that is committed to community and sustainability.” Mike Dolan joins us with a El Conejo cocktail (Mijenta Tequila Blanco with pressed lemon, ruby grapefruit and local honey) in hand. The post Show 517, March 18, 2023: Mijenta Premium Tequila from Jalisco with Founder Mike Dolan Part One appeared first on SoCal Restaurant Show.

“Mijenta is an award-winning, additive-free, premium sustainable tequila from the highlands of Jalisco that celebrates the traditions of Mexican culture and embodies the best of the land and its people.” “Using only the best ingredients and a meticulous process, Mijenta is inspired by a vision of what tequila should be: complex, balanced and gastronomic.” They distill and bottle Blanco, Reposado and Anejo. “One of the most trusted, respected and awarded tequila authorities in Mexico, Mijenta’s Maestra Tequilera Ana María Romero brings over 25 years of experience in the tequila industry.” “Ana María believes that every single aspect of the process matters, which is reflected in the craft that goes into each stage of Mijenta’s journey. Both art and science play a role in creating Mijenta’s style, which elevates the agave, along fruit with floral aromas and hints of minerality.” “Over his 40-year career, Mijenta’s Co-Founder and Lead Investor, Mike Dolan, has led and worked for many prominent companies in the consumer goods, media and spirits industries including Viacom, IMG and most recently Bacardi, where he was formerly the Chief Executive Officer of Bacardi Limited. When he left in 2016, Mike knew that he wanted to do something different in the spirits industry. He partnered with Juan Coronado and Elise Som to start Mijenta. Mike’s vision was to create a company that did everything the right way from the ground up, resulting in a tequila that has no compromise on quality and a brand that is committed to community and sustainability.” Mike continues with us with a freshly mixed El Conejo cocktail in hand. The post Show 517, March 18, 2023: Mijenta Premium Tequila from Jalisco with Founder Mike Dolan 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. Earlier in the week in Boston was the annual three-day Seafood Expo North America and Seafood Processing North America. It’s the largest Seafood Exposition in North America and holds international influence. Thousands of buyers and suppliers from around the world attend the exposition to meet, network and do business. Chef Andrew explains its significant, global importance. The post Show 517, March 18, 2023: Co-Host Chef Andrew Gruel of Calico Fish House with “Ask the Chef” appeared first on SoCal Restaurant Show.

We’re previewing the show with Executive Producer & Co-Host Andy Harris. “The delicious flavors and aromas of chocolate will “Indulge the Senses” at the Big Island Chocolate Festival April 28-29 at the Waikoloa Beach Marriott Resort & Spa. The “Indulge the Senses with Chocolate” theme marks the festival’s 10th anniversary. In-person activities include culinary demonstrations for the home cook, cacao growing and processing seminars by industry experts, a new VIP-PLUS pre-gala Sunset & Pupu Pairing and a festive evening gala with culinary booths, chocolate fountain, entertainment, dancing, a silent auction and some surprises! Guests can enjoy unlimited wine, beer and a custom spritzer by Ola Brew, iced tea and coffee.” Event Chair Stephanie Beeby joins us with all the indulgent details. “The inaugural Long Beach Cambodian Restaurant Week launches March 19-26, 2023. Long Beach Cambodian Restaurant Week will be a occasion to bring everyone to the table, from all walks of life, to showcase the city’s delicious Cambodian food scene. Organized by United Cambodian Community of Long Beach (UCC) a California registered 501(c)3 non-profit, along with Chef “T” Visoth Ouk,, a renowned Khmer chef and pillar of the local Cambodian community, Long Beach Cambodian Restaurant Week will be an eight day event devoted to celebrating Cambodian and Southeast Asian fare in and around Long Beach. The event also seeks to highlight Cambodian-owned food businesses as well as Cambodian chefs and bartenders.” Shlap Muan (Khmer for chicken wings,) one of the participating restaurants, is the creation of Hawk and Sophia Tea. It started out as a modest sandwich shop in San Francisco as a way for the young couple to escape the corporate grind. Restaurateur Hawk Tea joins us to preview Long Beach Cambodian Restaurant Week with a plate of signature wings seasoned with Spicy Cambodian Dirt at the ready. The Formosa Café in West Hollywood first opened its doors in 1939 making its relaunched, revitalized debut in its 80th year in 2019 under the stewardship of the 1933 Group known for impressive and thoughtful historic renovations of iconic restaurants including, most recently, Tail o’the Pup. “1933 Group partner, Bobby Green, worked with local Los Angeles archivists and hospitality notables who helped to develop the new food and cocktail menu: a retrospective of Formosa’s culinary evolution since the 1920’s. The new Formosa not only transports guests back in time to the glory days of Hollywood, but with its new, refreshed menu guests are given another way to connect to a special part of Los Angeles gastronomic history, too.” The heart and soul of the revitalization of Formosa Café, Bobby Green of 1933 Group, joins us with chopsticks in hand. Chef & Pitmaster Chad Phuong, also known as the Cambodian Cowboy, of Long Beach’s Battambong BBQ is a participant in the upcoming Long Beach Cambodian Restaurant Week. It’s real deal Texas-style BBQ with an inspired kick. No gimmicks here… Chef Chad Phuong is our guest with tongs in hand. 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. If you have a successful restaurant concept what’s the best way to finance the contemplated expansion? Should the restaurateur seek investors, private financing or perhaps franchising? Chef Andrew has been down this twisting path previously. 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 516, March 11, 2023: Show Preview with Executive Producer & Co-Host Andy Harris appeared first on SoCal Restaurant Show.

“The delicious flavors and aromas of chocolate will “Indulge the Senses” at the Big Island Chocolate Festival April 28-29 at the Waikoloa Beach Marriott Resort & Spa. The “Indulge the Senses with Chocolate” theme marks the festival’s 10th anniversary.” “In-person activities include culinary demonstrations for the home cook, cacao growing and processing seminars by industry experts, a new VIP-PLUS pre-gala Sunset & Pupu Pairing and a festive evening gala with culinary booths, chocolate fountain, entertainment, dancing, a silent auction and some surprises! Guests can enjoy unlimited wine, beer and a custom spritzer by Ola Brew, iced tea and coffee.” “We are returning to our original gala format with chefs staffing sweet and savory culinary booths,” says Stephanie Beeby, event chairperson. “This year we are debuting a VIP-PLUS package (very limited availability) with entry Saturday night to both a Sunset & Pupu Pairing plus VIP gala section with table seating and exclusive wine and beer bar.” In its 10th year, the celebration of chocolate is presented by the non-profit Kona Cacao Association (KCA). A general admission gala ticket is $99 while a VIP-PLUS ticket is $189. Also available are specially priced event room packages at the Waikoloa Beach Marriott Resort. Educational activities and prices are detailed on the website. All event tickets are sold online and include additional tax and ticketing fees apply. Event Chair Stephanie Beeby joins us with all the indulgent details. The post Show 516, March 11, 2023: Big Island Chocolate Festival Preview with Stephanie Beeby, Event Chair appeared first on SoCal Restaurant Show.

The inaugural Long Beach Cambodian Restaurant Week launches March 19-26, 2023. “Long Beach Cambodian Restaurant Week will be a occasion to bring everyone to the table, from all walks of life, to showcase the city’s delicious Cambodian food scene.” “Organized by United Cambodian Community of Long Beach (UCC) a California registered 501(c)3 non-profit, along with Chef “T” Visoth Ouk, a renowned Khmer chef and pillar of the local Cambodian community, Long Beach Cambodian Restaurant Week will be an eight day event devoted to celebrating Cambodian and Southeast Asian fare in and around Long Beach. The event also seeks to highlight Cambodian-owned food businesses as well as Cambodian chefs and bartenders.” “Long Beach is home to the largest community of Cambodians outside of the country itself, many refugees settling in Long Beach after escaping the Khmer Rouge regime genocide of the late 1970s. The city’s own ‘Cambodia Town’ is a bustling collection of eateries, shops and retailers.” Shlap Muan (Khmer for chicken wings,) one of the participating restaurants is the ambivalent creation of Hawk and Sophia Tea. It started out as a modest sandwich shop in San Francisco as a way for the young couple to escape the corporate grind. “Hawk grew up working in his parent’s restaurant in Long Beach. Like most immigrant families looking to make a future for their children, his parents worked 7 days a week in a small Chinese-Cambodian restaurant. This meant all their children had to help out. Hawk remembers the long grinding hours and literal back breaking work. He promised himself well into his 20’s that he would never again work in a restaurant.” Never “say never…” “Fast forward to 2018 and Hawk and Sophia both quit their jobs and opened a restaurant. The early going was rough. The Teas had a good sandwich, but not great. They had to do something that would separate them from all the other food establishments in San Francisco’s Financial District. Sophia suggested chicken wings.” “Right away, it reminded Hawk of his dad’s chicken wings. Crispy, crunchy, juicy wings that were never oily. Hawk’s father’s wings had this wonderful sweet and spicy flavor that just brought him so many good memories. The flavors at Shlap Muan are all original to Hawk. His fondest childhood memories all revolved around cooking and eating Cambodian and Chinese foods. As Shlap Muan evolves, it always humbles and reminds Hawk of the happiness food brings to people.” Hawk Tea joins us to preview Long Beach Cambodian Restaurant Week with a plate of signature wings seasoned with Spicy Cambodian Dirt at the ready. The post Show 516, March 11, 2023: Long Beach Cambodian Restaurant Week Preview with Hawk Tea of Shlap Muan Part One appeared first on SoCal Restaurant Show.

The inaugural Long Beach Cambodian Restaurant Week launches March 19-26, 2023. “Long Beach Cambodian Restaurant Week will be a occasion to bring everyone to the table, from all walks of life, to showcase the city’s delicious Cambodian food scene.” “Organized by United Cambodian Community of Long Beach (UCC) a California registered 501(c)3 non-profit, along with Chef “T” Visoth Ouk, a renowned Khmer chef and pillar of the local Cambodian community, Long Beach Cambodian Restaurant Week will be an eight day event devoted to celebrating Cambodian and Southeast Asian fare in and around Long Beach. The event also seeks to highlight Cambodian-owned food businesses as well as Cambodian chefs and bartenders.” Shlap Muan (Khmer for chicken wings,) one of the participating restaurants is the ambivalent creation of Hawk and Sophia Tea. It started out as a modest sandwich shop in San Francisco as a way for the young couple to escape the corporate grind. “Hawk grew up working in his parent’s restaurant in Long Beach. Like most immigrant families looking to make a future for their children, his parents worked 7 days a week in a small Chinese-Cambodian restaurant. This meant all their children had to help out. Hawk remembers the long grinding hours and literal back breaking work. He promised himself well into his 20’s that he would never again work in a restaurant.” Never “say never…” “Fast forward to 2018 and Hawk and Sophia both quit their jobs and opened a restaurant. The early going was rough. The Teas had a good sandwich, but not great. They had to do something that would separate them from all the other food establishments in San Francisco’s Financial District. Sophia suggested chicken wings.” “Right away, it reminded Hawk of his dad’s chicken wings. Crispy, crunchy, juicy wings that were never oily. Hawk’s father’s wings had this wonderful sweet and spicy flavor that just brought him so many good memories. The flavors at Shlap Muan are all original to Hawk. His fondest childhood memories all revolved around cooking and eating Cambodian and Chinese foods. As Shlap Muan evolves, it always humbles and reminds Hawk of the happiness food brings to people.” Hawk Tea continues with us to preview Long Beach Cambodian Restaurant Week with a plate of signature wings seasoned with Spicy Cambodian Dirt at the ready. The post Show 516, March 11, 2023: Long Beach Cambodian Restaurant Week Preview with Hawk Tea of Shlap Muan Part Two appeared first on SoCal Restaurant Show.

The Formosa Café in West Hollywood first opened its doors in 1939 making its new, revitalized debut in its 80th year in 2019 under the stewardship of the 1933 Group known for impressive and thoughtful historic renovations of iconic restaurants including, most recently, Tail o’the Pup. “Located in 1939 across from the then-Samuel Goldwyn studio (now known as The Lot,) stars like Frank Sinatra, Humphrey Bogart, James Dean, and Elvis Presley would pop into the legendary Formosa Cafe regularly for dining and drinks. On any given day, patrons might have seen Ava Gardner dancing past the old, red leather booths, or John Wayne nursing a late-night scotch (he was caught making scrambled eggs in their kitchen one morning, after reportedly passing out in a booth the night before).” “Among the artful interior design restorations by the 1933 Group is the full reveal of the iconic and original red trolley car, dating back to 1904 and is confirmed to be the oldest surviving red train car remaining in existence. Boxes of autographed celebrity photos and storage units of original memorabilia have thoughtfully made their way back into the Cafe.” “1933 Group partner, Bobby Green, worked with local Los Angeles archivists and hospitality notables who helped to develop the new food and cocktail menu: a retrospective of Formosa’s culinary evolution since the 1920’s. The new Formosa not only transports guests back in time to the glory days of Hollywood, but with its new, refreshed menu guests are given another way to connect to a special part of Los Angeles gastronomic history, too.” The heart and soul of the revitalization of Formosa Café, Bobby Green of 1933 Group, joins us with chopsticks in hand. The post Show 516, March 11, 2023: Formosa Café in West Hollywood with Bobby Green of the 1933 Group Part One appeared first on SoCal Restaurant Show.

The Formosa Café in West Hollywood first opened its doors in 1939 making its new, revitalized debut in its 80th year in 2019 under the stewardship of the 1933 Group known for impressive and thoughtful historic renovations of iconic restaurants including, most recently, Tail o’the Pup. “Located in 1939 across from the then-Samuel Goldwyn studio (now known as The Lot,) stars like Frank Sinatra, Humphrey Bogart, James Dean, and Elvis Presley would pop into the legendary Formosa Cafe regularly for dining and drinks. On any given day, patrons might have seen Ava Gardner dancing past the old, red leather booths, or John Wayne nursing a late-night scotch (he was caught making scrambled eggs in their kitchen one morning, after reportedly passing out in a booth the night before).” “Among the artful interior design restorations by the 1933 Group is the full reveal of the iconic and original red trolley car, dating back to 1904 and is confirmed to be the oldest surviving red train car remaining in existence. Boxes of autographed celebrity photos and storage units of original memorabilia have thoughtfully made their way back into the Cafe.” “1933 Group partner, Bobby Green, worked with local Los Angeles archivists and hospitality notables who helped to develop the new food and cocktail menu: a retrospective of Formosa’s culinary evolution since the 1920’s. The new Formosa not only transports guests back in time to the glory days of Hollywood, but with its new, refreshed menu guests are given another way to connect to a special part of Los Angeles gastronomic history, too.” The heart and soul of the revitalization of Formosa Café, Bobby Green of 1933 Group, continues with us with a Mai Tai (decorated with a little red umbrella) in hand. The post Show 516, March 11, 2023: Formosa Café in West Hollywood with Bobby Green of the 1933 Group Part Two appeared first on SoCal Restaurant Show.

The inaugural Long Beach Cambodian Restaurant Week launches March 19-26, 2023. “Long Beach Cambodian Restaurant Week will be a occasion to bring everyone to the table, from all walks of life, to showcase the city’s delicious Cambodian food scene.” “Organized by United Cambodian Community of Long Beach (UCC) a California registered 501(c)3 non-profit, along with Chef “T” Visoth Ouk, a renowned Khmer chef and pillar of the local Cambodian community, Long Beach Cambodian Restaurant Week will be an eight day event devoted to celebrating Cambodian and Southeast Asian fare in and around Long Beach. The event also seeks to highlight Cambodian-owned food businesses as well as Cambodian chefs and bartenders.” Chef & Pitmaster Chad Phuong, also known as the Cambodian Cowboy, of Long Beach’s Battambong BBQ is a participant in the upcoming Long Beach Cambodian Restaurant Week. It’s real deal Texas-style BBQ with an inspired kick. No gimmicks here… Chef Chad Phuong is our guest with tongs in hand. This is a career change for Chef Phuong and, in a short time, he’s created a tremendous word-of-mouth following for his regular Long Beach BBQ pop-ups serviced by his rolling smoker. His acclaim is such that CBS’s Carter Evans featured Chef Chad in “The Dish” segment of “CBS Mornings” (National) in early November of last year. Phuong learned all about the cuts of meat and pitmastering while working in a meat processing plant in Texas before returning to Long Beach. Chad survived the ravages of the Khmer Rouge regime in Cambodia and emigrated to the United States in 1980 with his Mother and siblings. On Chef Chad’s regular menu are slow-smoked, 17-hour Brisket, Tri-Tip, Spare Ribs, Pulled Pork, Chicken, Cambodian Sausage, and Pork Belly. Also featured are Brisket Nom Pang and Tri-Tip Nom Pang sandwiches. Battambong BBQ’s regular weekly schedule: Bixby Knolls Farmers Market (Thurs 3 p.m.-7 pm) Ten Mile Brewing (Fridays 12 p.m.-9 p.m.) Trademark Brewing (Sundays 12-7p.m.), Long Beach. (Check Three Weavers Brewing Company in Inglewood for possible Saturdays.) The post Show 516, March 11, 2023: Long Beach Cambodian Restaurant Week Preview with Chad “The Cambodian Cowboy” Phuong, Battambong BBQ 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. If you have a successful restaurant concept what’s the best way (least risky) to finance the contemplated expansion? Should the restaurateur seek investors, private financing or perhaps franchising? Chef Andrew has been down this winding path previously. His best suggestion is to bootstrap the endeavor and proceed modestly closely watching expenses. We’ll “Ask the Chef.” The post Show 516, March 11, 2023: Co-Host Chef Andrew Gruel with “Ask the Chef” appeared first on SoCal Restaurant Show.

We first introduced Chef Eric Klein to the listeners of the “SoCal Restaurant Show” when he was the high- profile Executive Chef and Partner of Spago Las Vegas in the Forum Shops. Later Chef Eric transitioned (with a major promotion) to Senior Vice President Culinary – Partner at Wolfgang Puck Catering based at the Dolby Theater in Hollywood. Every year for over two-decades Wolfgang Puck Catering has had the honor and great responsibility of providing all celebratory food and beverage for the prestigious Governors Ball following the Academy Awards ceremony. 2023 is the 29th year celebration of Wolfgang Puck’s culinary responsibilities for the Governors Ball. As for the past several years this luxe menu was created by Wolfgang Puck and Eric Klein. The pastry design is by Kamel Guechida and Gary Larduinat. This year the Oscars return to the Dolby Theater in Hollywood on Sunday, March 12th. Chef Eric Klein takes a break from his active kitchens to join us for this exclusive preview. “Come celebrate and be part of the sixth annual Masters of Taste, as L.A.’s premier outdoor, luxury food and beverage festival returns and will be taking place on Sunday, April 2nd, 2023, from 3:00 pm to 7:00 pm on the field of the iconic Pasadena Rose Bowl. 100% of the proceeds will directly benefit Union Station Homeless Services, a non-profit organization celebrating 50 years of providing homeless services and housing for thousands of neighbors. Masters of Taste is introducing Chef Michael Reed and Kwini Reed as Hosts of Masters of Taste 2023 which also marks the 6th Anniversary of this celebrated event. Masters of Taste 2023 Culinary Master and Host Chef Michael Reed is a classically trained chef and restaurateur, who has spent 19 years as a chef for restaurants across New York and Los Angeles. Today, Chef Reed is the co-owner and Executive Chef behind two Los Angeles restaurants, Poppy + Rose of Downtown Los Angeles, and Anaheim’s Poppy & Seed. In addition to the two concepts, Chef Reed and his wife and co-owner, Kwini Reed also run an upscale catering company, Root of All Food.” Chef Michael and Kwini Reed are our guests. Bravo’s “Top Chef” debuts its 20th season with “World All-Stars” in London, on Thursday evening, March 9th. The new season of the Emmy-winning series feature 16 of its greatest competitors, representing 11 different “Top Chef” versions around the world. The chefs will battle 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) will be one of the esteemed returning Cheftestants. Chef Amar takes a break from his busy kitchens for a preview of “Top Chef” Season 20 – London. “The inaugural, first of its kind Pizza City Fest Los Angeles will take place April 29-30, 2023 at L.A. LIVE – Downtown Los Angeles’ Sports and Entertainment District – offering fans the unique opportunity to sample pizzas from Southern California’s best pizza makers all in one location over two days. Steve Dolinsky – a 13-time James Beard Award-winning food reporter and “The Food Guy” at NBC 5 Chicago – has turned his love of pizza into an all-encompassing endeavor. Now he hopes to bring that same experience to Los Angeles (as he did last year in Chicago) and showcase the diversity – in both geography and styles – that the region exemplifies.” We are previewing Pizza City Fest Los Angeles in multiple segments leading up to the event. Today we’ll meet Founder, Steve Dolinsky. 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. Bring on the sweet and succulent shrimp, always a popular menu item. Chef Andrew tells us about the appeal of Fair Trade, 100 percent traceable wild blue Mexican shrimp. All of this and heaping helpings of extra deliciousness on this week’s not-to-miss show! The post Show 515, March 4, 2023: Show Preview with Executive Producer & Co-Host Andy Harris appeared first on SoCal Restaurant Show.

We first introduced Chef Eric Klein to the listeners of the “SoCal Restaurant Show” when he was the high- profile Executive Chef and Partner of Spago Las Vegas in the Forum Shops. Later Chef Eric transitioned (with a major promotion) to Senior Vice President Culinary – Partner at Wolfgang Puck Catering based at The Dolby Theater in Hollywood. Every year for over two-decades Wolfgang Puck Catering has had the honor and great responsibility of providing all celebratory food and beverage for the prestigious Governors Ball following the Academy Awards ceremony. 2023 is the 29th year celebration of the Governors Ball. As for the past several years this luxe menu was created by Wolfgang Puck and Eric Klein. The pastry design is by Kamel Guechida and Gary Larduinat. This year the Oscars return to the Dolby Theater in Hollywood on Sunday, March 12th. Wolfgang Puck is flying in his Executive Chef at CUT London, Elliott Grover, to prepare Fish and Chips and oversee the Beef Wellington Carving Station. New creations for this year are the Ma Maison Chicken Salad and Wolfgang’s spin on Chicken & Waffles (made to order.) Chef Eric takes a break from his active kitchens to join us. The post Show 515, March 4, 2023: Chef Eric Klein, Senior Vice President Culinary & Partner, Wolfgang Puck Catering. The Oscars’ Governors Ball Cuisine appeared first on SoCal Restaurant Show.

“Come celebrate and be part of the sixth annual Masters of Taste, as L.A.’s premier outdoor, luxury food and beverage festival returns and will be taking place on Sunday, April 2nd, 2023, from 3:00 pm to 7:00 pm on the field of the iconic Pasadena Rose Bowl. 100% of the proceeds will directly benefit Union Station Homeless Services, a non-profit organization celebrating 50 years of providing homeless services and housing for thousands of neighbors.” “Masters of Taste is introducing Chef Michael Reed and Kwini Reed as Hosts of Masters of Taste 2023 which also marks the 6th Anniversary of this celebrated event. Masters of Taste 2023 Culinary Master and Host Chef Michael Reed is a classically trained chef and restaurateur, who has spent 19 years as a chef for restaurants across New York and Los Angeles. Today, Chef Reed is the co-owner and Executive Chef behind two Los Angeles restaurants, Poppy + Rose of Downtown Los Angeles, and Anaheim’s Poppy & Seed. In addition to the two concepts, Chef Reed and his wife and co-owner, Kwini Reed also run an upscale catering company, Root of All Food.” “In 2011, Chef Reed and Kwini Reed jointly created the high-end catering company, Root of All Food which specializes in high-end boutique catering, in-home cooking and events, and catering to Southern California. During the summer of 2014, Reed opened DTLA brunch darling, Poppy + Rose, a restaurant that specializes in classic American diner-fare made from scratch with a seasonal menu. He owns the restaurant alongside his wife, Kwini Reed. In 2021, Poppy & Seed opened, branching more upscale service and cuisine in a modern greenhouse setting. Located in the Anaheim Packing District, Poppy & Seed features a menu of refined American fare.” “The sixth annual Masters of Taste 2023 is expected to bring over 3,000 food and beverage enthusiasts together for one afternoon to celebrate this exhilarating festival, which will include the finest fare from over 100 Culinary Masters and restaurants, delectable sweets prepared by L.A.’s top Sweet Masters, top Beverage Masters who will be featuring signature handcrafted cocktail tastings from over 25 spirit brands and top cocktail bars, a premier 50-Yard-Line Cocktail Bar, select wineries, local craft breweries, cold-pressed juices, cold brew coffee, live entertainment and much, much more.” Ticket Information: Masters of Taste 2023 will take place on Sunday, April 2nd, 2023, and this is a 21+ event. A VIP Power Hour will be held from 3:00 pm to 4:00 pm and General Admission will be from 4:00 pm to 7:00 pm. Chef Michael Reed and Kwini Reed are our guests. The post Show 515, March 4, 2023: Masters of Taste Preview with Hosts and Culinary Masters Chef Michael Reed and Kwini Reed Part One appeared first on SoCal Restaurant Show.

“Come celebrate and be part of the sixth annual Masters of Taste, as L.A.’s premier outdoor, luxury food and beverage festival returns and will be taking place on Sunday, April 2nd, 2023, from 3:00 pm to 7:00 pm on the field of the iconic Pasadena Rose Bowl. 100% of the proceeds will directly benefit Union Station Homeless Services, a non-profit organization celebrating 50 years of providing homeless services and housing for thousands of neighbors.” “Masters of Taste is introducing Chef Michael Reed and Kwini Reed as Hosts of Masters of Taste 2023 which also marks the 6th Anniversary of this celebrated event. Masters of Taste 2023 Culinary Master and Host Chef Michael Reed is a classically trained chef and restaurateur, who has spent 19 years as a chef for restaurants across New York and Los Angeles. Today, Chef Reed is the co-owner and Executive Chef behind two Los Angeles restaurants, Poppy + Rose of Downtown Los Angeles, and Anaheim’s Poppy & Seed. In addition to the two concepts, Chef Reed and his wife and co-owner, Kwini Reed also run an upscale catering company, Root of All Food.” “The sixth annual Masters of Taste 2023 is expected to bring over 3,000 food and beverage enthusiasts together for one afternoon to celebrate this exhilarating festival, which will include the finest fare from over 100 Culinary Masters and restaurants, delectable sweets prepared by L.A.’s top Sweet Masters, top Beverage Masters who will be featuring signature handcrafted cocktail tastings from over 25 spirit brands and top cocktail bars, a premier 50-Yard-Line Cocktail Bar, select wineries, local craft breweries, cold-pressed juices, cold brew coffee, live entertainment and much, much more.” Ticket Information: Masters of Taste 2023 will take place on Sunday, April 2nd, 2023, and this is a 21+ event. A VIP Power Hour will be held from 3:00 pm to 4:00 pm and General Admission will be from 4:00 pm to 7:00 pm. Chef Michael Reed and Kwini Reed continue as our guests with all the detrails of Masters of Taste. The post Show 515, March 4, 2023: Masters of Taste Preview with Hosts and Culinary Masters Chef Michael Reed and Kwini Reed Part Two appeared first on SoCal Restaurant Show.

Bravo’s “Top Chef” debuts its 20th season with “World All-Stars” in London, on Thursday evening, March 9th. The new season of the Emmy-winning series feature 16 of its greatest competitors, representing 11 different “Top Chef” versions around the world. The chefs will battle 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) will be one of the esteemed returning Cheftestants. Chef Amar is a “Top Chef” veteran and characterized as a fierce competitor. In a spectacular and memorable finale he was judged the 1st runner up for “Top Chef” Season 13 – California narrowly missing the coveted top spot. He was then invited back for “Top Chef” Season 18 – Portland as a member of the elite judging panel. Chef Amar takes a break from his busy kitchens to join us with a preview of “Top Chef” Season 20 – London. Sail in style with Chef Amar on a premium Douro River Valley (a UNESCO World Heritage Site) cruise for 7 nights (starting November 5th.) around Porto, Portugal (the City of Bridges) on a Uniworld boutique river cruise. Also a visit to Spain’s glorious city of Salamanca. On-board cooking classes with Chef Amar will feature fresh, regional produce. Also learn the art of Spanish winemaking and Ports from Porto with visits to some of Chef Amar’s favorite wineries in the region featured on the Wine Lists at Vaca and Broadway by Amar Santana. The post Show 515, March 4, 2023: Chef Amar Santana of Vaca and Broadway. Cheftestant for Bravo’s “Top Chef” Season 20 London Part One appeared first on SoCal Restaurant Show.

Bravo’s “Top Chef” debuts its 20th season with “World All-Stars” in London, on Thursday evening, March 9th. The new season of the Emmy-winning series feature 16 of its greatest competitors, representing 11 different “Top Chef” versions around the world. The chefs will battle 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) will be one of the esteemed returning Cheftestants. Chef Amar is a “Top Chef” veteran and characterized as a fierce competitor. In a spectacular and memorable finale he was judged the 1st runner up for “Top Chef” Season 13 – California narrowly missing the coveted top spot. He was then invited back for “Top Chef” Season 18 – Portland as a member of the elite judging panel. Chef Amar takes another break from his busy kitchens to join us with a preview of “Top Chef” Season 20 – London. Sail in style with Chef Amar on a premium Douro River Valley (a UNESCO World Heritage Site) cruise for 7 nights (starting November 5th.) around Porto, Portugal (the City of Bridges) on a Uniworld boutique river cruise. Also a visit to Spain’s glorious city of Salamanca. On-board cooking classes with Chef Amar will feature fresh, regional produce. Also learn the art of Spanish winemaking and Ports from Porto with visits to some of Chef Amar’s favorite wineries in the region featured on the Wine Lists at Vaca and Broadway by Amar Santana. The post Show 515, March 4, 2023: Chef Amar Santana of Vaca and Broadway. Cheftestant for Bravo’s “Top Chef” Season 20 London Part Two appeared first on SoCal Restaurant Show.

“The inaugural, first of its kind Pizza City Fest Los Angeles will take place April 29-30, 2023 at L.A. LIVE – Downtown Los Angeles’ Sports and Entertainment District – offering fans the unique opportunity to sample pizzas from Southern California’s best pizza makers all in one location over two days. Steve Dolinsky – a 13-time James Beard Award-winning food reporter and “The Food Guy” at NBC 5 Chicago – has turned his love of pizza into an all-encompassing endeavor. Now he hopes to bring that same experience to Los Angeles (as he did last year in Chicago) and showcase the diversity – in both geography and styles – that the region exemplifies.” “I’ve seen the L.A. pizza scene explode recently, having visited about 60 places while researching over the past year,” said Dolinsky. “But with so much great pizza spread out from Santa Barbara to San Diego, there needed to be a way to highlight these artisans all in one place. Not only will we do that, but we’ll also bring together some of the most talented local pizza pros to share their knowledge and expertise with home cooks.” We are previewing Pizza City Fest Los Angeles in multiple segments leading up to the event. Today we’ll meet the Founder of Pizza City Fest Los Angeles, Steve Dolinsky. Tickets for Pizza City Fest Los Angeles start at $95. For more information and to purchase tickets, please visit Pizza City’s Ticketing page or call 1-877-234-8425. The post Show 515, March 4, 2023: Pizza City Fest Los Angeles Preview with Founder Steve Dolinsky 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. Bring on the sweet and succulent shrimp, always a popular menu item. Chef Andrew tells us about the appeal of Fair Trade, 100 percent traceable wild blue Mexican shrimp. The post Show 515, March 4, 2023: Chef Andrew Gruel, Co-Host, with “Ask the Chef” appeared first on SoCal Restaurant Show.

SoCalGas is hosting the 10th Annual SoCalGas Foodservice Equipment Expo (2 days) on Tuesday, April 25th and Wednesday, April 26th from 10:00 a.m. to 3:00 p.m. at the SoCalGas Energy Resource Center in Downey. “With no-cost registration, the 10th annual Foodservice Equipment Expo provides an opportunity to Reconnect, Rebuild, and Innovate at one of the industry’s largest West Coast showcases of natural gas and energy-efficient commercial foodservice equipment. Leading industry manufacturers will display and demonstrate their brands as attendees visit booths and live-action cooking stations, sample artisan foods cooked on a variety of natural gas equipment, network, and learn about available rebates.” SoCalGas Co.’s Gina Christian (Foodservice Technical Specialist) and Carmen Oliver (Customer Programs Advisor) are our guides. Also joining us is SoCalGas’ Joe Frausto, the On-Bill Financing Program Manager, to explain the SoCal Gas program offering interest free financing for the purchase and installation of equipment covered by SoCalGas’ energy efficiency programs. “The inaugural, first of its kind Pizza City Fest Los Angeles will take place April 29-30, 2023 at L.A. LIVE – Downtown Los Angeles’ Sports and Entertainment District – offering fans the unique opportunity to sample pizzas from Southern California’s best pizza makers all in one location over two days. Steve Dolinsky – a 13-time James Beard Award-winning food reporter and “The Food Guy” at NBC 5 Chicago – has turned his love of pizza into an all-encompassing endeavor. Now he hopes to bring that same experience to Los Angeles (as he did last year in Chicago) and showcase the diversity – in both geography and styles – that the region exemplifies.” We are previewing Pizza City Fest Los Angeles in multiple segments leading up to the event. Today we’ll meet the team from El Segundo Brewing Co’s Slice and Pint in El Segundo one of Steve Dolinsky’s hand-picked pizzerias of distinction sampling their slices on Saturday, April 29th. “The 15th Anniversary of Orange County Restaurant Week returns on Sunday, March 5 and runs through Saturday, March 11. This year’s event highlights more than 165 restaurants that have crafted thoughtful menus and cocktails designed to showcase Orange County’s diverse dining options.” Chef/Restauranteur Ross Pangilinan is participating in OC Restaurant Week with Terrace By Mix Mix and Populaire at South Coast Plaza, and Verdant at the Orange County Museum of Art. Chef Ross joins us with all his enticing OC Restaurant Week menu highlights. “The delicious flavors and aromas of chocolate will “Indulge the Senses” at the Big Island Chocolate Festival (Hawaii) April 28-29 at the Waikoloa Beach Marriott Resort & Spa. The “Indulge the Senses with Chocolate” theme marks the festival’s 10th anniversary. In-person activities include culinary demonstrations for the home cook, cacao growing and processing seminars by industry experts, a new VIP-PLUS pre-gala Sunset & Pupu Pairing and a festive evening gala with culinary booths, chocolate fountain, entertainment, dancing, a silent auction and some surprises! Guests can enjoy unlimited wine, beer and a custom spritzer by Ola Brew, iced tea and coffee. A general admission gala ticket is $99 while a VIP-PLUS ticket is $189. Also available are specially priced event room packages at the Waikoloa Beach Marriott Resort. The Waikoloa Beach Marriott Resort’s John Dominguez (Director of Sales and Marketing) joins us with the details of the special Hotel Packages. 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. We’re picking up the conversation about some tipping oddities. Some full-service restaurants are now adding a “Mandatory Service Charge” to restaurant bills for parties of less than 6 guests. Is this a tip ? Does the server get all of this? What about a 4 to 5 per cent surcharge sometimes now added for “employee health care”? What’s right? 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 514, February 25, 2023: Show Preview with Executive Producer & Co-Host Andy Harris appeared first on SoCal Restaurant Show.

SoCalGas is hosting the 10th Annual SoCalGas Foodservice Equipment Expo (2 days) on Tuesday, April 25th and Wednesday, April 26th from 10:00 a.m. to 3:00 p.m. at the SoCalGas Energy Resource Center in Downey. “With no-cost registration, the 10th annual Foodservice Equipment Expo provides an opportunity to Reconnect, Rebuild, and Innovate at one of the industry’s largest West Coast showcases of natural gas and energy-efficient commercial foodservice equipment. Leading industry manufacturers will display and demonstrate their brands as attendees visit booths and live-action cooking stations, sample artisan foods cooked on a variety of natural gas equipment, network, and learn about available rebates.” SoCalGas Co.’s Gina Christian (Foodservice Technical Specialist) and Carmen Oliver (Customer Programs Advisor) are our guides. The post Show 514, February 25, 2023: Preview of The Gas Co’s 10th Annual Foodservice Equipment Expo appeared first on SoCal Restaurant Show.

SoCalGas is hosting the 10th Annual SoCalGas Foodservice Equipment Expo (2 days) on Tuesday, April 25th and Wednesday, April 26th from 10:00 a.m. to 3:00 p.m. at the SoCalGas Energy Resource Center in Downey. “With no-cost registration, the 10th annual Foodservice Equipment Expo provides an opportunity to Reconnect, Rebuild, and Innovate at one of the industry’s largest West Coast showcases of natural gas and energy-efficient commercial foodservice equipment. Leading industry manufacturers will display and demonstrate their brands as attendees visit booths and live-action cooking stations, sample artisan foods cooked on a variety of natural gas equipment, network, and learn about available rebates.” SoCalGas Co.’s Gina Christian (Foodservice Technical Specialist) and Carmen Oliver (Customer Programs Advisor) continue as our helpful guides. Carmen will also talk about SoCalGas Co’s ongoing “try before you buy” program for restaurant equipment centered at SoCalGas’ Foodservice Equipment Center. Foodservice professionals have the opportunity to try more than 125 pieces of commercial equipment from 60 different manufacturers. There are also attractive rebates available. Also joining us is SoCalGas’ Joe Frausto, the On-Bill Financing Program Manager, to explain the SoCal Gas program offering interest free financing for the purchase and installation of equipment covered by SoCalGas’ energy efficiency programs. The post Show 514, February 25, 2023: Preview of The Gas Co’s 10th Annual Foodservice Equipment Expo & On-Bill Financing appeared first on SoCal Restaurant Show.

“The inaugural, first of its kind Pizza City Fest Los Angeles will take place April 29-30, 2023 at L.A. LIVE – Downtown Los Angeles’ Sports and Entertainment District – offering fans the unique opportunity to sample pizzas from Southern California’s best pizza makers all in one location over two days. Steve Dolinsky – a 13-time James Beard Award-winning food reporter and “The Food Guy” at NBC 5 Chicago – has turned his love of pizza into an all-encompassing endeavor. Now he hopes to bring that same experience to Los Angeles (as he did last year in Chicago) and showcase the diversity – in both geography and styles – that the region exemplifies.” We are previewing the upcoming Pizza City Fest Los Angeles in multiple segments leading up to the event. Today we’ll meet the team from the El Segundo Brewing Co’s Slice and Pint in El Segundo one of Steve Dolinsky’s hand-picked pizzerias of distinction sampling their slices on Saturday, April 29th. El Segundo Brewing Company’s The Slice & Pint is the restaurant spinoff of the successful El Segundo Brewing Company, one of the first craft brewers in the South Bay. They just celebrated their 4th year anniversary. On the menu are a variety of pizzas (by-the-slice, too) created from a dough that ferments and proofs for multiple days, and creative salads and sandwiches. Chief Vision Officer for ESBC, Thomas Kelley joins us to celebrate the anniversary with a slice and pint (maybe some wings, too?). The post Show 514, February 25, 2023: ESBC’s Slice + Pint, El Segundo with Thomas Kelley, Chief Innovation Officer. Preview of Pizza City Fest Los Angeles Part One appeared first on SoCal Restaurant Show.

“The inaugural, first of its kind Pizza City Fest Los Angeles will take place April 29-30, 2023 at L.A. LIVE – Downtown Los Angeles’ Sports and Entertainment District – offering fans the unique opportunity to sample pizzas from Southern California’s best pizza makers all in one location over two days. Steve Dolinsky – a 13-time James Beard Award-winning food reporter and “The Food Guy” at NBC 5 Chicago – has turned his love of pizza into an all-encompassing endeavor. Now he hopes to bring that same experience to Los Angeles (as he did last year in Chicago) and showcase the diversity – in both geography and styles – that the region exemplifies.” We are previewing the upcoming Pizza City Fest Los Angeles in multiple segments leading up to the event. Today we’ll meet the team from the El Segundo Brewing Co’s Slice and Pint in El Segundo one of Steve Dolinsky’s hand-picked pizzerias of distinction sampling their slices on Saturday, April 29th. El Segundo Brewing Company’s The Slice & Pint is the restaurant spinoff of the successful El Segundo Brewing Company, one of the first craft brewers in the South Bay. They just celebrated their 4th year anniversary. On the menu are a variety of pizzas (by-the-slice, too) created from a dough that ferments and proofs for multiple days, and creative salads and sandwiches. Chief Vision Officer for ESBC, Thomas Kelley continues with us to celebrate the anniversary with a slice and pint (maybe some wings, too?). Tom (a certified Cicerone) tells us about some of ESBC’s classic styles including their flagship Steve Austin’s Broken Skull IPA and the new Steve Austin’s Broken Skull Double IPA. The post Show 514, February 25, 2023: ESBC’s Slice + Pint, El Segundo with Thomas Kelley, Chief Innovation Officer. Preview of Pizza City Fest Los Angeles Part Two appeared first on SoCal Restaurant Show.

“The 15th Anniversary of Orange County Restaurant Week returns on Sunday, March 5 and runs through Saturday, March 11. This year’s event highlights more than 165 restaurants that have crafted thoughtful menus and cocktails designed to showcase Orange County’s diverse dining options.” “Diners have an opportunity to partake in a variety of Prix-Fixe Menus ranging from $15 to $45; romance-infused Date Night Menus and thoughtfully curated Luxe Menus for indulgent experiences. Diners will be able to find participating restaurants and search menus by price online. Chef/Restauranteur Ross Pangilinan is participating in OC Restaurant Week with Terrace By Mix Mix and Populaire (a partnership with Chef Nick Weber) at South Coast Plaza, and Verdant at the Orange County Museum of Art. Chef Ross joins us with all his salivating OC Restaurant Week menu highlights. The post Show 514, February 25, 2023: Preview of OC Restaurant Week with Chef & Restaurateur Ross Pangilinan of Populaire, Terrace by Mix Mix and Verdant appeared first on SoCal Restaurant Show.

“The delicious flavors and aromas of chocolate will “Indulge the Senses” at the Big Island Chocolate Festival (Hawaii) April 28-29 at the Waikoloa Beach Marriott Resort & Spa. The “Indulge the Senses with Chocolate” theme marks the festival’s 10th anniversary.” “In-person activities include culinary demonstrations for the home cook, cacao growing and processing seminars by industry experts, a new VIP-PLUS pre-gala Sunset & Pupu Pairing and a festive evening gala with culinary booths, chocolate fountain, entertainment, dancing, a silent auction and some surprises! The acclaimed (and long-time) Executive Chef of the host Waikoloa Beach Marriott Resort, Chef Jayson Kanekoa, will be presenting a culinary station at the Saturday night chocolate gala. Guests can enjoy unlimited wine, beer and a custom spritzer by Ola Brew, iced tea and coffee.” A general admission gala ticket is $99 while a VIP-PLUS ticket is $189. Also available are specially priced event room packages at the Waikoloa Beach Marriott Resort. The VIP package options include both one-night and two-night stays with various event tickets. The special accommodation packages are limited so please make your getaway plans now. The Waikoloa Beach Marriott Resort’s John Dominguez (Director of Sales and Marketing) joins us with the details of the Hotel Package. The post Show 514, February 25, 2023: Preview of 10th Annual Big Island Chocolate Festival at the Waikoloa Beach Marriott Resort, 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. We’re picking up the conversation about some tipping oddities. Some full-service restaurants are now adding a “Mandatory Service Charge” to restaurant bills for parties of less than 6 guests. Is this a tip? Does this all go to the server? What about a 4 to 5 per cent surcharge added for “employee health care”? What’s right? We’ll ask the chef. Chef Andrew and Lauren Gruel have a new fast casual concept, Burger 101, coming soon to the 2-level, Kitchen United complex on the 3rd St. Promenade in Santa Monica. It’s Chef Andrew’s version of a value-priced, honest burger (and loaded fries) using quality ingredients including a premium burger patty sourced from West Coast Prime Meats. He’ll also launch a casual Mexican concept there, Lolo’s Tacos, specializing in clean and simple tacos, burritos and standout specialty sauces. The post Show 514, February 25, 2023: Chef Andrew Gruel, Co-Host, with “Ask the Chef” appeared first on SoCal Restaurant Show.