SoCal Restaurant Show

“Conscious Bean is a wellness-based, boutique micro roaster and caffeination design firm, focusing on cafe development, event services, custom tailored coffee subscriptions and corporate coffee programs for elite private and commercial application. Born in Los Angeles, the City of Angels, on November 11, 2011, with headquarters in Orange County, California, Conscious Bean is the brain child of founder and caffeine visionary, Matthew Evilsizor.” Conscious Coffee’s Matt Evilsizor is our guest with the perfectly brewed cup of premium coffee in hand. “In late January Head Chef Jeffery Hayashi, Commis Franco Fugel and Head Coach Robert Sulatycky (Team USA 2023) represented their country at the world’s most prestigious cooking competition, The Bocuse d’Or International Culinary Competition in Lyon, France.Teams of some of the most brilliant culinary minds from 24 countries across the world gathered in Lyon, France, where they competed in the most rigorous and celebrated cooking competition in the world. Team USA (supported by the Ment’or Foundation) competed on Monday, January 23rd and presented their platter “Postcard From Hawaii,” an homage to Chef Hayashi’s home. Their platter presentation contained the mandatory protein of monkfish, which was roasted and featured monkfish jus, ragout of mussels, hen egg custard and avocado green goddess. To further test each country’s creative abilities, each team developed a “Feed the Kids” menu, featuring a three-course meal highlighting pumpkin and egg as the main ingredients.” Team USA’s Head Chef Jeffery Hayashi and Commis Franco Fugel are our guests. “Helmed by Chef-Owner Jeoffrey Offer, Butcher’s House Brasserie (Costa Mesa) is an award-winning modern brasserie centered around the antique art of butchery. The menu boasts dry-aged meats and rustic brasserie-style dishes representative of his hometown Toulouse in the south of France. From the kitchen to the bar, craftsmanship is displayed as chefs expertly trim and truss premium cuts of meat while bartenders stir and shake soju-based spirits into French-inspired elixirs. With an atmosphere of warm masculinity, the dining room at Butcher’s House allows guests to escape into a rich bottle of Bordeaux, while its sunny courtyard-facing patio presents the perfect locale for a chilled glass of rose.” Chef Jeoffrey Offer joins us with antique clever 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. We were going to chat with Chef Andrew about some oddities of the current tipping situation in restaurants and added charges that, perhaps, require a bit of explanation but the ghost of cell phone drop got in the way of connecting with Chef Andrew and keeping him on the air. No fear…We’ll pick up the conversation with Chef Andrew next Saturday morning. Apologies… All of this and heaping helpings of extra deliciousness on this week’s not-to-miss show! The post Show 513, February 18, 2023: Show Preview with Executive Producer & Co-Host Andy Harris appeared first on SoCal Restaurant Show.

“Conscious Bean is a wellness-based, boutique micro roaster and caffeination design firm, focusing on cafe development, event services, custom tailored coffee subscriptions and corporate coffee programs for elite private and commercial application. Born in Los Angeles, the City of Angels, on November 11, 2011, with headquarters in Orange County, California. Conscious Bean is the brainchild of founder and caffeine visionary, Matthew Evilsizor.” “Coffee to Conscious Bean, is the manifestation of love. It’s the dedication of many hands, hearts & the recurring gift of mother earth. Conscious Bean works daily to honor this gift, sharing their vision of earth’s exceptional offerings, crafted for your ritual.” “It is dedication, vigilance, obsessive attention to detail and honest partnership. Conscious Bean’s visionary coffees are the tangible representation of owner Matthew Evilsizor and long- time friend and master roaster, Shawn Anderson of Old Town Roastery fame. Their dedicated partnership, along with a long chain of advocates, farms, importers and a few secret weapons, manifest some of the most rare and exceptional offerings from around the planet. Without the passion, vigilance, and skill of these souls, what Conscious Bean represents would not be possible.” “Conscious Bean also handcrafts award-winning coffee in small batches for one-of-a-kind coffee subscriptions.” “20% of Conscious Bean’s wholesale sales go to interest free loans for small coffee farms around the world.” Conscious Coffee’s Matt Evilsizor is our guest with the perfectly brewed cup of premium coffee in hand which he graciously shared with our coffee-loving staff. A truly great cup of coffee speaks for itself! The post Show 513, February 18, 2023: Matthew Evilsizor, Founder, Conscious Bean – “The Coffee Whisperer” Part One appeared first on SoCal Restaurant Show.

“Conscious Bean is a wellness-based, boutique micro roaster and caffeination design firm, focusing on cafe development, event services, custom tailored coffee subscriptions and corporate coffee programs for elite private and commercial application. Born in Los Angeles, the City of Angels, on November 11, 2011, with headquarters in Orange County, California. Conscious Bean is the brainchild of founder and caffeine visionary, Matthew Evilsizor.” “Coffee to Conscious Bean, is the manifestation of love. It’s the dedication of many hands, hearts & the recurring gift of mother earth. Conscious Bean works daily to honor this gift, sharing their vision of earth’s exceptional offerings, crafted for your ritual.” “It is dedication, vigilance, obsessive attention to detail and honest partnership. Conscious Bean’s visionary coffees are the tangible representation of owner Matthew Evilsizor and long- time friend and master roaster, Shawn Anderson of Old Town Roastery fame. Their dedicated partnership, along with a long chain of advocates, farms, importers and a few secret weapons, manifest some of the most rare and exceptional offerings from around the planet. Without the passion, vigilance, and skill of these souls, what Conscious Bean represents would not be possible.” “Conscious Bean also handcrafts award-winning coffee in small batches for one-of-a-kind coffee subscriptions.” “20% of Conscious Bean’s wholesale sales go to interest free loans for small coffee farms around the world.” Conscious Coffee’s Matt Evilsizor continues as our guest refreshing our cup of perfectly brewed premium coffee. The post Show 513, February 18, 2023: Matthew Evilsizor, Founder, Conscious Bean – “The Coffee Whisperer” Part Two appeared first on SoCal Restaurant Show.

In late January Head Chef Jeffery Hayashi, Commis Franco Fugel and Head Coach Robert Sulatycky (Team USA 2023) represented their country at the world’s most prestigious cooking competition, The Bocuse d’Or International Culinary Competition in Lyon, France, where they competed in the most rigorous and celebrated cooking competition in the world.” “Teams of some of the most brilliant culinary minds from 24 countries across the world gathered in Lyon, France, where they competed in the most rigorous and celebrated cooking competition in the world.” “Team USA (supported by the Ment’or Foundation) competed on Monday, January 23rd and presented their platter “Postcard From Hawaii,” an homage to Chef Hayashi’s home. Their platter presentation contained the mandatory protein of monkfish, which was roasted and featured monkfish jus, ragout of mussels, hen egg custard and avocado green goddess. The platter presentations were designed by Martin Kastner of Crucial Detail, LLC. To further test each country’s creative abilities, each team developed a “Feed the Kids” menu, featuring a three-course meal highlighting pumpkin and egg as the main ingredients. Team USA artfully presented their menu, drawing inspiration from childhood fairy tales of “Cinderella,” “The Goose That Laid The Golden Eggs,” and “Snow White.”” “Head Chef Jeffery Hayashi notes, “I am honored to have represented Team USA at this esteemed global culinary competition. I would not be here without the support of all the members of Team USA, but particularly that of my Commis, Franco Fugel and our Head Coach Robert Sulatycky. This was an opportunity of a lifetime for a chef and I will treasure this experience throughout my culinary journey.”” Ment’or is the non-profit organization that is responsible for recruiting, training and supporting Team USA. Team USA placed outside of the medals round but their accomplishment in Lyon is still impressive. Our heartiest of congratulations for the extraordinary effort. Team USA’s Head Chef Jeffery Hayashi and Commis Franco Fugel are our guests. The post Show 513, February 18, 2023: Team USA 2023 with Head Chef Jeffery Hayashi and Commis Franco Fugel, Bocuse d’Or Culinary Competition Part One appeared first on SoCal Restaurant Show.

In late January Head Chef Jeffery Hayashi, Commis Franco Fugel and Head Coach Robert Sulatycky (Team USA 2023) represented their country at the world’s most prestigious cooking competition, The Bocuse d’Or International Culinary Competition in Lyon, France, where they competed in the most rigorous and celebrated cooking competition in the world.” “Team USA (supported by the Ment’or Foundation) competed on Monday, January 23rd and presented their platter “Postcard From Hawaii,” an homage to Chef Hayashi’s home. Their platter presentation contained the mandatory protein of monkfish, which was roasted and featured monkfish jus, ragout of mussels, hen egg custard and avocado green goddess. The platter presentations were designed by Martin Kastner of Crucial Detail, LLC. To further test each country’s creative abilities, each team developed a “Feed the Kids” menu, featuring a three-course meal highlighting pumpkin and egg as the main ingredients. Team USA artfully presented their menu, drawing inspiration from childhood fairy tales of “Cinderella,” “The Goose That Laid The Golden Eggs,” and “Snow White.”” “Head Chef Jeffery Hayashi notes, “I am honored to have represented Team USA at this esteemed global culinary competition. I would not be here without the support of all the members of Team USA, but particularly that of my Commis, Franco Fugel and our Head Coach Robert Sulatycky. This was an opportunity of a lifetime for a chef and I will treasure this experience throughout my culinary journey.”” Ment’or is the non-profit organization that is responsible for recruiting, training and supporting Team USA. Team USA’s Head Chef Jeffery Hayashi and Commis Franco Fugel continue as our guests. The post Show 513, February 18, 2023: Team USA 2023 with Head Chef Jeffery Hayashi and Commis Franco Fugel, Bocuse d’Or Culinary Competition Part Two appeared first on SoCal Restaurant Show.

“Butcher’s House Brasserie, the award-winning brasserie helmed by Chef-Owner Jeoffrey Offer, celebrated its 1st Anniversary last December. In its first year, Butcher’s House garnered critical acclaim as the ‘2022 Restaurant of the Year’ by Orange Coast Magazine and earned coveted recognition in the Orange County Register’s ‘75 Best Restaurants’ list. The restaurant, now in its second year, has introduced a new menu that artfully juxtaposes the antique craft of butchery with contemporary French dining.” “Butcher’s House celebrates cuisine du terroir, focusing on wood-fired steaks, dry-aged, and butchered in-house. Classic and contemporary converge on Offer’s new menu as time-honored techniques intersect with his inspirations from the avant-garde dining culture of modern France. The new menu is complemented by a thoughtfully curated wine program offering guests an exploration through the various growing regions of France.” “If you were to visit France today, you’d find that restaurants shaping the modern dining scene focus on simple, good food served in a warm, inviting atmosphere. That is what we’re creating at Butcher’s House,” adds Offer. “Simply prepared dishes allow the quality and seasonality of ingredients to take center stage. There is beauty in simplicity, and my style of cooking reflects that.” “New-to-the-menu starters include a woodfire-grilled Rustic Carpaccio with thinly sliced thyme and garlic-marinated filet with Gribiche sauce; and a Burrata with grilled acorn squash topped with basil, olive oil, and saba. Accompaniments like Ratatouille and duck-fat Roasted Potatoes serve as classic complements to Offer’s selection of Butcher’s Choice cuts, while playful options like Butcher’s Fries are topped with pork belly and melted raclette cheese. Dishes like the Merguez Boulette (beef & lamb marinated with traditional spices) and the signature Butcher’s Burger with dry-aged beef, confit onions, and Comté cheese provide a glimpse into France’s contemporary dining scene. Offer’s hometown is celebrated in traditional dishes like the Toulouse Sausage, while his classical French training shines through dishes like Duck Confit, a slow-cooked duck leg marinated in duck fat served with Cassoulet-style beans.” “To complement his new dinner menu, Offer also launched a new wine program that expertly explores France’s most illustrious growing regions. A curated list features everything from elegant Champagnes and bold grand cru Burgundies to robust blends from the sun-drenched vineyards of the Southern Rhone.  In 2023 guests can look forward to a monthly series of multi-course wine-paired dinners exploring each growing region and its unique cuisine du terroir. Offer has tapped special co-hosts and wine experts to guide guests with tasting notes for each region.” Butcher’s House is located at SoCo in Costa Mesa (3321 Hyland Ave. Ste. D) and is open for dinner nightly from 5 p.m. – 9:30 p.m. and weekend brunch from 11 a.m. – 2:30 p.m. Chef Jeoffrey Offer joins us with antique clever in hand. The post Show 513, February 18, 2023: Butcher’s House Brasserie (Costa Mesa) with Chef-Owner Jeoffrey Offer Part One appeared first on SoCal Restaurant Show.

“Butcher’s House Brasserie, the award-winning brasserie helmed by Chef-Owner Jeoffrey Offer, celebrated its 1st Anniversary last December. In its first year, Butcher’s House garnered critical acclaim as the ‘2022 Restaurant of the Year’ by Orange Coast Magazine and earned coveted recognition in the Orange County Register’s ‘75 Best Restaurants’ list. The restaurant, now in its second year, has introduced a new menu that artfully juxtaposes the antique craft of butchery with contemporary French dining.” “Butcher’s House celebrates cuisine du terroir, focusing on wood-fired steaks, dry-aged, and butchered in-house. Classic and contemporary converge on Offer’s new menu as time-honored techniques intersect with his inspirations from the avant-garde dining culture of modern France. The new menu is complemented by a thoughtfully curated wine program offering guests an exploration through the various growing regions of France.” “If you were to visit France today, you’d find that restaurants shaping the modern dining scene focus on simple, good food served in a warm, inviting atmosphere. That is what we’re creating at Butcher’s House,” adds Offer. “Simply prepared dishes allow the quality and seasonality of ingredients to take center stage. There is beauty in simplicity, and my style of cooking reflects that.” “New-to-the-menu starters include a woodfire-grilled Rustic Carpaccio with thinly sliced thyme and garlic-marinated filet with Gribiche sauce; and a Burrata with grilled acorn squash topped with basil, olive oil, and saba. Accompaniments like Ratatouille and duck-fat Roasted Potatoes serve as classic complements to Offer’s selection of Butcher’s Choice cuts, while playful options like Butcher’s Fries are topped with pork belly and melted raclette cheese. Dishes like the Merguez Boulette (beef & lamb marinated with traditional spices) and the signature Butcher’s Burger with dry-aged beef, confit onions, and Comté cheese provide a glimpse into France’s contemporary dining scene. Offer’s hometown is celebrated in traditional dishes like the Toulouse Sausage, while his classical French training shines through dishes like Duck Confit, a slow-cooked duck leg marinated in duck fat served with Cassoulet-style beans.” “To complement his new dinner menu, Offer also launched a new wine program that expertly explores France’s most illustrious growing regions. A curated list features everything from elegant Champagnes and bold grand cru Burgundies to robust blends from the sun-drenched vineyards of the Southern Rhone.  In 2023 guests can look forward to a monthly series of multi-course wine-paired dinners exploring each growing region and its unique cuisine du terroir. Offer has tapped special co-hosts and wine experts to guide guests with tasting notes for each region.” Butcher’s House is located at SoCo in Costa Mesa (3321 Hyland Ave. Ste. D) and is open for dinner nightly from 5 p.m. – 9:30 p.m. and weekend brunch from 11 a.m. – 2:30 p.m. For more information, connect with Butcher’s House on Instagram at @jeoffreyoffer and @butchershouseoc. Chef Jeoffrey Offer joins us for a 2nd segment with antique clever securely in hand. The post Show 513, February 18, 2023: Butcher’s House Brasserie (Costa Mesa) with Chef-Owner Jeoffrey Offer Part Two appeared first on SoCal Restaurant Show.

“Is the global transition to “plant-based” headed in the right direction? How sustainable is a plant-based diet if it revolves around refined carbs like bread, rice and noodles, or fake meat, uninspiring salads, and sugary smoothies? The Vegetarian Reset – 75 Low Carb, Plant-Forward Recipes from Around the World by Vasudha Viswanath (We Ate Well) celebrates a lifestyle where a foodie’s sensibility intersects with eating healthy. It solves the never-ending dilemma that vegetarians face – is life fun when you eat a salad every day or is your health taking a backseat when you eat a big bowl of rice or pasta without enough protein?” Vasudha Viswanath joins us with as slice of her signature Zucchini Bread at the ready. “Hatchet Hall in Culver City (on the border with Los Angeles) is your lively neighborhood restaurant and bar (with a Michelin Star) focusing on the simplicity of quality ingredients, relationships to their farmers, and a relaxed good time. Hatchet Hall specializes in working relationships with local farmers and purveyors to provide the best quality experience for the table. The basis of the restaurant is family — whether it’s your loved ones, farmers, or guests, — we all gather around the same table. The menu changes daily, reflecting the seasons of California and Chef Wes Whitsell’s creativity, purchasing produce with limitation and the idea of keeping things exciting for the staff and guests. The food is simple; not heavily plated or overdone, finding beauty in imperfection”. Chef Wes takes a break from his busy kitchen to be with us. Sagar Ghosh’s Delhi Belly Modern Indian Bistro (Alhambra) “menu turns historic northern and southern formal classics, along with eastern Indian street food favorites into gourmet fare. It is a dream realized for both chefs to be only one of a handful of places in the country to offer this carefully curated assortment. Dishes are prepared from scratch in an airy, brand new open kitchen complete with a tandoor. Chef-proprietor, Sagar Ghosh, Executive Chef Partner Sourav Biswas, and commercial partner Sridhar Sambangi are behind the new venture.” Chef Sagar Ghosh takes a break from his tandoor to join us. “Co-founded by cousins Kim and Tyler Malek, Salt & Straw crafts award-winning ice cream that tells the story of artisans, farmers and meaningful food moments. Head Ice Cream Innovator Tyler Malek, whose recipes have been published in numerous national food magazines, creates a menu of 12 classic flavors, alongside monthly rotating menus that reflect culinary trends, seasonality of ingredients and relevant cultural moments. To celebrate the month of chocolate and love (February,) Salt & Straw’s new limited-time Chocolatiers Series features flavors that are made in partnership with local chocolatiers from each of the five markets (including L.A.’s Compartés Chocolate) where Salt & Straw shops are located.” Salt & Straw’s Ice Cream Innovator Tyler Malek joins us 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. Plant based-foods at the center of the plate are here to stay but there are genuine concerns about highly processed meat substitutes. Detractors refer to these menu items as fake meat. Can a chef create a plant-based dish that both tastes great but is also composed of ingredients that are not highly processed? Chef Andrew has experience perfecting this to please both discriminating vegetarians and omnivores with Butterleaf in Irvine. We’ll ask the chef. All of this and heaping helpings of extra deliciousness for the new year on this week’s not-to-miss show! The post Show 512, February 11, 2023: Show Preview with Executive Producer & Co-Host Andy Harris appeared first on SoCal Restaurant Show.

“Is the global transition to “plant-based” headed in the right direction? How sustainable is a plant-based diet if it revolves around refined carbs like bread, rice and noodles, or fake meat, uninspiring salads, and sugary smoothies? The Vegetarian Reset – 75 Low Carb, Plant-Forward Recipes from Around the World by Vasudha Viswanath celebrates a lifestyle where a foodie’s sensibility intersects with eating healthy. It solves the never-ending dilemma that vegetarians face – is life fun when you eat a salad every day or is your health taking a backseat when you eat a big bowl of rice or pasta without enough protein? The Vegetarian Reset has 75 low-carb and high-protein recipes that are rooted in whole foods like vegetables, legumes, spices, and healthy fats.” Vasudha Viswanath joins us with as slice of her signature Zucchini Bread at the ready. “In her debut cookbook, Vasudha takes her readers on a little trip around the world, to draw inspiration from an array of traditional cuisines from east to west. Her recipes put vegetables front and center – for example, using riced cauliflower or spiralized vegetables in lieu of white rice or noodles, and creating breads out of less-processed alternatives like chickpea and almond flour. Smoothies are refreshingly savory, and desserts are lightly sweetened with whole fruit. Due to their focus on vegetables, the recipes in this book tend to be moderately low-carb and are predominantly gluten-free. Nutritional facts are provided for each recipe. Moderate amounts of full-fat dairy and eggs are called for in some recipes, but vegan alternatives are often suggested as well.” There is even an unexpectedly decadent chapter for “Desserts.” Think Hazelnut Brownies sweetened with Mejdool Dates. Vasudha graciously shares the recipes for Zucchini Bread and Pav Bhaji (Mumbai street food) from The Vegetarian Reset with us. The post Show 512, February 11, 2023: The Vegetarian Reset – 75 Low Carb, Plant-Forward Recipes from Around the World with Author Vasudha Viswanath Part One appeared first on SoCal Restaurant Show.

“Is the global transition to “plant-based” headed in the right direction? How sustainable is a plant-based diet if it revolves around refined carbs like bread, rice and noodles, or fake meat, uninspiring salads, and sugary smoothies? The Vegetarian Reset – 75 Low Carb, Plant-Forward Recipes from Around the World by Vasudha Viswanath celebrates a lifestyle where a foodie’s sensibility intersects with eating healthy. It solves the never-ending dilemma that vegetarians face – is life fun when you eat a salad every day or is your health taking a backseat when you eat a big bowl of rice or pasta without enough protein? The Vegetarian Reset has 75 low-carb and high-protein recipes that are rooted in whole foods like vegetables, legumes, spices, and healthy fats.” Vasudha Viswanath continues with us with a slice of her signature Zucchini Bread at the ready. “In her debut cookbook, Vasudha takes her readers on a little trip around the world, to draw inspiration from an array of traditional cuisines from east to west. Her recipes put vegetables front and center – for example, using riced cauliflower or spiralized vegetables in lieu of white rice or noodles, and creating breads out of less-processed alternatives like chickpea and almond flour. Smoothies are refreshingly savory, and desserts are lightly sweetened with whole fruit. Due to their focus on vegetables, the recipes in this book tend to be moderately low-carb and are predominantly gluten-free. Nutritional facts are provided for each recipe. Moderate amounts of full-fat dairy and eggs are called for in some recipes, but vegan alternatives are often suggested as well.” There is even an unexpectedly decant chapter for “Desserts.” Think Hazelnut Brownies sweetened with Mejdool Dates. “Vasudha Viswanath is the founder of We Ate Well, a community for foodies that focuses on eating mindfully and sustainably on a vegetarian diet. She has been a lifelong vegetarian and passionate home cook. Her journey into eating healthy started with a doctor’s note about her elevated blood sugar after a routine physical. She transformed the way she cooks to cut out excessive starch and sugar and has never felt better. After spending over a decade on Wall Street where she specialized in technology and business strategy, Vasudha left her career in finance to write a cookbook and create We Ate Well. She grew up in Bangalore, India and now lives in New York City with her husband and daughter.” Vasudha graciously shares the recipes for Zucchini Bread and Pav Bhaji (Mumbai street food) from The Vegetarian Reset with us. The post Show 512, February 11, 2023: The Vegetarian Reset – 75 Low Carb, Plant-Forward Recipes from Around the World with Author Vasudha Viswanath Part Two appeared first on SoCal Restaurant Show.

“Hatchet Hall in Culver City (on the border with Los Angeles) is your lively neighborhood restaurant and bar (with a Michelin Star) focusing on the simplicity of quality ingredients, relationships to their farmers, and a relaxed good time.” “Hatchet Hall specializes in working relationships with local farmers and purveyors to provide the best quality experience for the table. The basis of the restaurant is family — whether it’s your loved ones, farmers, or guests, — we all gather around the same table. The menu changes daily, reflecting the seasons of California and Chef Wes Whitsell’s creativity, purchasing produce with limitation and the idea of keeping things exciting for the staff and guests. The food is simple; not heavily plated or overdone, finding beauty in imperfection.” “The wine list is regularly updated with limited runs on by the glass options, focusing on the culture and history of the wine as well as the natural wine movement of all organic, biodynamic, and sustainable wines. The spirits list is vast, specializing in American Whiskey with expressions and nuances that you’re only able to get from being able to purchase a full single barrel.” “Raised in a small Texas town, by an avid outdoorsman and farmer, Chef Wes grew up eating what was hunted and gathered in the traditional sense. Before it was a trend, it was Wes’s way of life.” “Hatchet Hall is a restaurant that aligns deeply with his values. Wes has a strong belief in the integrity of the food he cooks, while never forgetting those early lessons he learned from his own roots: that small Texas town. At Hatchet Hall, he taps into his Southern roots, the live fire component that makes the restaurant so special, while drawing inspiration from his past culinary experiences, his relationships to farmers, and the amazing produce California has to offer.” Reservations are suggested for Dinner but walk-ins are also graciously accommodated. Brunch on Sunday. Chef Wes Whitsell takes a break from his busy kitchen to be with us. The post Show 512, February 11, 2023: Executive Chef Wes Whitsell, Hatchet Hall, Culver City Part One appeared first on SoCal Restaurant Show.

“Hatchet Hall in Culver City (on the border with Los Angeles) is your lively neighborhood restaurant and bar (with a new Michelin Star) focusing on the simplicity of quality ingredients, relationships to their farmers, and a relaxed good time.” “Hatchet Hall specializes in working relationships with local farmers and purveyors to provide the best quality experience for the table. The basis of the restaurant is family — whether it’s your loved ones, farmers, or guests, — we all gather around the same table. The menu changes daily, reflecting the seasons of California and Chef Wes Whitsell’s creativity, purchasing produce with limitation and the idea of keeping things exciting for the staff and guests. The food is simple; not heavily plated or overdone, finding beauty in imperfection.” “The wine list is regularly updated with limited runs on by the glass options, focusing on the culture and history of the wine as well as the natural wine movement of all organic, biodynamic, and sustainable wines. The spirits list is vast, specializing in American Whiskey with expressions and nuances that you’re only able to get from being able to purchase a full single barrel.” “Raised in a small Texas town, by an avid outdoorsman and farmer, Chef Wes grew up eating what was hunted and gathered in the traditional sense. Before it was a trend, it was Wes’s way of life.” “Hatchet Hall is a restaurant that aligns deeply with his values. Wes has a strong belief in the integrity of the food he cooks, while never forgetting those early lessons he learned from his own roots: that small Texas town. At Hatchet Hall, he taps into his Southern roots, the live fire component that makes the restaurant so special, while drawing inspiration from his past culinary experiences, his relationships to farmers, and the amazing produce California has to offer.” Chef Wes Whitsell takes another break from his busy kitchen to continue with us. He has an order of the Anson Mills Cornbread with cheddar, shishito and honey butter at the ready. The post Show 512, February 11, 2023: Executive Chef Wes Whitsell, Hatchet Hall, Culver City Part Two appeared first on SoCal Restaurant Show.

“Sagar Ghosh’s Delhi Belly Modern Indian Bistro (Alhambra) menu turns historic northern and southern formal classics, along with eastern Indian street food favorites into gourmet fare. It is a dream realized for both chefs to be only one of a handful of places in the country to offer this carefully curated assortment. Dishes are prepared from scratch in an airy, brand new open kitchen complete with a tandoor. Chef-proprietor, Sagar Ghosh, Executive Chef Partner Sourav Biswas, and commercial partner Sridhar Sambangi are behind the new venture.” “Culinary School graduates with years of training and professional experience working together serve the two chefs well: either can handle front or back of the house in the inviting bistro, which is both the “new kid on the block” and one of only two Indian restaurants in the solidly Far Eastern residential community.” “Dishes range from formal, at times Mogul-opulent northern classic dishes, such as the biryanis, to the casual street food that Bengalis evolved into an art form. More street-food-inspired plates are Amritsari Fish Fry and Shrimp Fritters. Novel plays on ancient classics include Chicken Tikka Tacos, Chicken Tortilla Soup, Paneer Tikka Tacos and the popular chutney fries.” Open daily for Lunch and Dinner. Chef Sagar Ghosh takes a break from his tandoor to join us. The post Show 512, February 11, 2023: Delhi Belly in Alhambra with Chef / Co-Owner Sagar Ghosh appeared first on SoCal Restaurant Show.

“Co-founded by cousins Kim and Tyler Malek, Salt & Straw crafts award-winning ice cream that tells the story of artisans, farmers and meaningful food moments. Head Ice Cream Innovator Tyler Malek, whose recipes have been published in numerous national food magazines, creates a menu of 12 classic flavors, alongside monthly rotating menus that reflect culinary trends, seasonality of ingredients and relevant cultural moments. From their humble beginnings as a single ice cream cart, Salt & Straw now has 30 shops in Oregon, Washington, California and Florida, and ships their ice cream nationwide, while still maintaining their commitment to craft and artisanship, with all flavors being made in their kitchen headquarters in Portland, Oregon.” “To celebrate the month of chocolate and love, Salt & Straw’s new limited-time Chocolatiers Series features flavors that are made in partnership with local chocolatiers from each of the five markets where Salt & Straw shops are located.” The new flavors, which are available during February in Salt & Straw scoop shops and via national shipping include Compartés Coffee & Love Nuts — A smooth, caramel-y medium roast coffee from Colombia is brewed and blended into the ice cream which is then studded with immaculate Love Nuts (pecans that are caramelized in tahitian vanilla, sprinkled with sea salt, and then coated in 14 layers of LA’s Compartés Chocolate).” At Salt & Straw 20 per cent of their menu features vegan flavors including Peanut Butter Brittle Caramel Fudge. The post Show 512, February 11, 2023: Tyler Malek, Head Ice Cream Innovator, Salt & Straw, Portland appeared first on SoCal Restaurant Show.

Our own Chef Andrew Gruel, the menu-maker behindtherecently 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. Plant based-foods at the center of the plate are here to stay but there are genuine concerns about highly processed meat substitutes. Detractors refer to these menu items as fake meat. Can a professional chef create a plant-based dish that tastes great but is also composed of ingredients that are not highly processed? Chef Andrew has past experience perfecting this to please both discriminating vegetarians and omnivores with Butterleaf in Irvine. To satisfy the cravings of his vegetarian guests he even created a burger substitute using unprocessed, fresh ingredients that was popular. 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 512, February 11, 2023: Chef Andrew Gruel, Co-Host, with “Ask the Chef” appeared first on SoCal Restaurant Show.

Anne Marie Panoringan is Voice of OC’s well-informed food columnist. She reports industry news, current events and trends. The column publishes every other Friday. Anne Marie also contributes regularly to Eater Los Angeles and Travel Costa Mesa. Anne Marie joins us in-studio for her regular bi-monthly visit to talk about her recent visit aboard Princess Cruises’ newest ship, The Discovery Princess. She was part of a select travel media group aboard previewing their newest very special VIP amenity, the fully-immersive “360: An Extraordinary Experience.” It engages all of a guest’s senses with tastes, sights, sounds, touches and fragrances of a visit to the Mediterranean showcasing the spectacular hilltops of Santorini, Almalfi Coast, Barcelona and Provence. Anne Marie also shares her most recent column suggesting where informed locals like to dine told through the eyes of master baker Dean Kim of OC Baking Company in Orange. His newest recommendable discovery is Orange’s Palm Market & Deli. “L.A.’s Landmark Restaurants: Celebrating the Legendary Locations Where Angelenos Have Dined for Generations follows in the footsteps of chef, baker and food historian George Geary’s now classic and critically acclaimed book, L.A.’s Legendary Restaurants.” “L.A.’s Landmark Restaurants is an illustrated history of over 50 famous Los Angeles restaurants from throughout the 20th century that were not featured in Geary’s first book. The focus in L.A.’s Landmark Restaurants is on restaurants where Angelenos—rather than celebrities—have been dining for generations.” Food Historian and Chef George Geary joins us with a Philippe’s lamb dip sandwich in hand. “Cheferbly, an innovative new private dining reservation platform for private chefs and caterers, has launched in Southern California. Founded last November by Orange County native Kevin Kim, the web-based platform is designed to democratize and demystify private dining while simultaneously propelling accomplished private chefs and caterers into the spotlight. Cheferbly’s mission is to provide a space that empowers consumers to explore and discover unique pop-ups and private dining possibilities, much like they would search for restaurant reservations on platforms like OpenTable or Tock. Cheferbly is a simplified booking solution that makes private dining accessible to everyone, from curious foodies to celebrating families to corporate decision-makers.” Cheferbly’s founder, Kevin Kim, joins us. Our own Chef Andrew Gruel, the menu-maker behindtherecently 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. How do you feel about full-service restaurants not accepting cash? How about a mandatory Service Charge added to your check. Is that considered a tip? Is it appropriate to tip at a fast- food restaurant or your neighborhood donut shop? Should the gratuity be based on the pre-tax total or the amount after sales tax has been added. Confused…? We’ll ask the chef. All of this and heaping helpings of extra deliciousness for the new year on this week’s not-to-miss show! The post Show 511, February 4, 2023: Show Preview with Executive Producer & Co-Host Andy Harris appeared first on SoCal Restaurant Show.

Anne Marie Panoringan is Voice of OC’s well-informed food columnist. She reports industry news, current events and trends. The column publishes every other Friday. Anne Marie also contributes regularly to Eater Los Angeles and Travel Costa Mesa.  Anne Marie joins us in-studio for her regular bi-monthly visit to talk about her recent visit aboard Princess Cruises’ newest ship, the Discovery Princess. She was part of a select travel media group aboard previewing their newest very special VIP amenity, the fully-immersive “360: An Extraordinary Experience.” It engages all of a guest’s senses with tastes, sights, sounds, touches and fragrances of a visit to the Mediterranean showcasing the spectacular hilltops of Santorini, Almalfi Coast, Barcelona and Provence. Anne Marie will also share her most recent column suggesting where informed locals like to dine told through the eyes of master baker Dean Kim of OC Baking Company in Orange. His newest discovery is Orange’s Palm Market & Deli. A favorite sandwich there is the Cubini, served hot. “It’s pork, ham, Swiss cheese, and pickles with stone ground mustard and served on potato telera bread.” The post Show 511, February 4, 2023: Anne Marie Panoringan, Voice of OC’s Food Columnist Part One appeared first on SoCal Restaurant Show.

Anne Marie Panoringan is Voice of OC’s well-informed food columnist. She reports industry news, current events and trends. The column publishes every other Friday. Anne Marie also contributes regularly to Eater Los Angeles and Travel Costa Mesa. Anne Marie joins us in-studio for her regular bi-monthly visit to talk about her recent visit aboard Princess Cruises’ newest ship, the Discovery Princess. She was part of a select travel media group aboard previewing their newest very special VIP amenity, the fully-immersive “360: An Extraordinary Experience.” It engages all of a guest’s senses with tastes, sights, sounds, touches and fragrances of a visit to the Mediterranean showcasing the spectacular hilltops of Santorini, Almalfi Coast, Barcelona and Provence. Anne Marie will also share her most recent column suggesting where informed locals like to dine told through the eyes of master baker Dean Kim of OC Baking Company in Orange. His newest discovery is Orange’s Palm Market & Deli. A favorite sandwich there is the Cubini, served hot. “It’s pork, ham, Swiss cheese, and pickles with stone ground mustard and served on potato telera bread.” Dean also frequents Brodard Vietnamese Cuisine in Fountain Valley and Hamamori Restaurant and Sushi Bar in South Coast Plaza, among other favorites. The post Show 511, February 4, 2023: Anne Marie Panoringan, Voice of OC’s Food Columnist Part Two appeared first on SoCal Restaurant Show.

“L.A.’s Landmark Restaurants: Celebrating the Legendary Locations Where Angelenos Have Dined for Generations follows in the footsteps of chef, baker and food historian George Geary’s now classic and critically acclaimed book, L.A.’s Legendary Restaurants.” “L.A.’s Landmark Restaurants is an illustrated history of over 50 famous Los Angeles restaurants from throughout the 20th century that were not featured in Geary’s first book. The focus in L.A.’s Landmark Restaurants is on restaurants where Angelenos—rather than celebrities—have been dining for generations.” “Along with recipes made famous by each restaurant, L.A.’s Landmark Restaurants contains profiles of such legendary eateries as Cole’s, Philippe the Original, Pacific Dining Car, The Original Pantry Café, The Victor Hugo, Canter’s Delicatessen, Sportsmen’s Lodge, Mocambo, Nate ’n Al’s, The Smoke House, Tail o’ the Pup, The Apple Pan, Valentino, and dozens of other beloved establishments in this beautiful tribute to Los Angeles and its historic restaurants. Truly a love letter to Los Angeles and its world famous cuisine, L.A.’s Landmark Restaurants is sure to bring back treasured memories and knowing smiles from anyone who has dined at these fabled establishments.” Chef George Geary joins us with a Philippe’s lamb dip sandwich in hand. The post Show 511, February 4, 2023: Chef George Geary, Food Historian. His latest title is L.A.’s Landmark Restaurants Part One appeared first on SoCal Restaurant Show.

“L.A.’s Landmark Restaurants: Celebrating the Legendary Locations Where Angelenos Have Dined for Generations follows in the footsteps of chef, baker and food historian George Geary’s now classic and critically acclaimed book, L.A.’s Legendary Restaurants.” “L.A.’s Landmark Restaurants is an illustrated history of over 50 famous Los Angeles restaurants from throughout the 20th century that were not featured in Geary’s first book. The focus in L.A.’s Landmark Restaurants is on restaurants where Angelenos—rather than celebrities—have been dining for generations.” “Along with recipes made famous by each restaurant, L.A.’s Landmark Restaurants contains profiles of such legendary eateries as Cole’s, Philippe the Original, Pacific Dining Car, The Original Pantry Café, The Victor Hugo, Canter’s Delicatessen, Sportsmen’s Lodge, Mocambo, Nate ’n Al’s, The Smoke House, Tail o’ the Pup, The Apple Pan, Valentino, and dozens of other beloved establishments in this beautiful tribute to Los Angeles and its historic restaurants. Truly a love letter to Los Angeles and its world famous cuisine, L.A.’s Landmark Restaurants is sure to bring back treasured memories and knowing smiles from anyone who has dined at these fabled establishments.” George’s next title for publication in 2024 is a follow-up tome to his previous Made In California: The California-Born Diners, Burger Joints, Restaurants & Fast Food that Changed America. Chef George Geary continues with us with a Green Corn Tamale in hand from El Cholo (celebrating their 100th Anniversary this year.) The post Show 511, February 4, 2023: Chef George Geary, Food Historian. His latest title is L.A.’s Landmark Restaurants Part Two appeared first on SoCal Restaurant Show.

“Cheferbly, an innovative new private dining reservation platform for private chefs and caterers, has launched in Southern California. Founded last November by Orange County native Kevin Kim, the web-based platform is designed to democratize and demystify private dining while simultaneously propelling private chefs and caterers into the spotlight.” “Cheferbly’s mission is to provide a space that empowers consumers to explore and discover unique pop-ups and private dining possibilities, much like they would search for restaurant reservations on platforms like OpenTable or Tock. Cheferbly is a simplified booking solution that makes private dining accessible to everyone, from curious foodies to celebrating families to corporate decision-makers.” “Exclusive to private dining experiences, the first-of-its-kind platform simplifies the booking process for both chef and consumer. Cheferbly’s robust reservation and guest management system is an attractive solution for private chefs and caterers by handling everything from event promotion to credit card processing. Similarly, the platform’s streamlined booking process provides clarity to consumers through a comprehensive and visual directory of local private chefs and caterers and their bookable private dining and pop-up experiences, complete with courses, pricing, and booking details.” “The process for booking catered dinners was so complicated, time-consuming, and seemingly antiquated, given restaurant reservations can be made with the click of a button,” adds Kim. “I wanted to simplify the relationship between private chefs and consumers by creating a solution that would make their service accessible to everyone. Cheferbly was created to bridge that gap.” “Kim has assembled an all-star roster of local culinary talent for the platform’s debut in Southern California last November. Users can peruse various multi-course private dining offerings, from opulent omakase experiences to in-depth explorations of global, regional, and seasonal cuisines.” Chererbly is showcasing (2-limited seatings) five of their chefs on Valentine’s Day with the gourmet experience “Romance Around the World” pop-up Dinner in the Middleby Residential Showroom’s handsomely designed Chef’s Counter kitchen in Irvine. Both seatings, unfortunately, are now sold out but look for other Cheferbly pop-up dining experiences staged monthly. Cheferbly’s founder, Kevin Kim, joins us. The post Show 511, February 4, 2023: Cheferbly Private Dining Platform with Founder Kevin Kim Part One appeared first on SoCal Restaurant Show.

“Cheferbly, an innovative new private dining reservation platform for private chefs and caterers, has launched in Southern California. Founded last November by Orange County native Kevin Kim, the web-based platform is designed to democratize and demystify private dining while simultaneously propelling private chefs and caterers into the spotlight.” “Cheferbly’s mission is to provide a space that empowers consumers to explore and discover unique pop-ups and private dining possibilities, much like they would search for restaurant reservations on platforms like OpenTable or Tock. Cheferbly is a simplified booking solution that makes private dining accessible to everyone, from curious foodies to celebrating families to corporate decision-makers.” “Exclusive to private dining experiences, the first-of-its-kind platform simplifies the booking process for both chef and consumer. Cheferbly’s robust reservation and guest management system is an attractive solution for private chefs and caterers by handling everything from event promotion to credit card processing. Similarly, the platform’s streamlined booking process provides clarity to consumers through a comprehensive and visual directory of local private chefs and caterers and their bookable private dining and pop-up experiences, complete with courses, pricing, and booking details.” “The process for booking catered dinners was so complicated, time-consuming, and seemingly antiquated, given restaurant reservations can be made with the click of a button,” adds Kim. “I wanted to simplify the relationship between private chefs and consumers by creating a solution that would make their service accessible to everyone. Cheferbly was created to bridge that gap.” “Kim has assembled an all-star roster of local culinary talent for the platform’s debut in Southern California last November. Users can peruse various multi-course private dining offerings, from opulent omakase experiences to in-depth explorations of global, regional, and seasonal cuisines.” Cheferbly’s founder, Kevin Kim, continues with us explaining the abilities of Cheferbly. The post Show 511, February 4, 2023: Cheferbly Private Dining Platform with Founder Kevin Kim 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 (on E. Pacific Coast Highway in the Sunset Beach area of Huntington Beach) and also the founder of Big Parm (New Jersey-style pizza) in the Mess Hall in Tustin provides another timely and informative “Ask the Chef” segment where Chef Andrew responds to listeners thoughtful inquiries. How do you feel about full-service restaurants not accepting cash? How about a mandatory Service Charge added to your check. Is that considered a tip? Is it appropriate to tip at a fast- food restaurant or your neighborhood donut shop? Should the gratuity be based on the pre-tax total or the amount after sales tax has been added. Confused…? 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 510, February 4, 2023: Chef Andrew Gruel, Co-Host, with “Ask the Chef” appeared first on SoCal Restaurant Show.

We’re previewing the show with Executive Producer & Co-Host Andy Harris. “Jonathan Rosenson is the knowledgeable and personable Owner and Creative Director for Coquelicot Organic Estate Vineyards in Solvang (vineyard) with their Tasting Room in Los Olivos. He’s also a seasoned restaurateur and hotelier. He is a level 2 sommelier, currently director of hospitality for a collection of boutique hotels consisting of the Mirabelle Inn, Solvang, CA, Chateau du Sureau, Oakhurst, CA, and The Mansion on Sutter, San Francisco, CA. Each boutique hotel offers luxurious dining options in an on-site destination restaurant including the Michelin Plate awarded First & Oak in Solvang. Jonathan joins us to uncork all that is First & Oak and Coquelicot Estate Vineyard.” “Late last December Saltie Girl, the beloved Boston destination for pristine and sustainable seafood, opened a Los Angeles location on Sunset Boulevard (Sunset Plaza) in the heart of West Hollywood. Inspired by founder Kathy Sidell’s East Coast upbringing and a serendipitous meal at a wine bar in Barcelona, Saltie Girl reimagines the experience of classic seafood restaurants with a modern approach that reveals influences and ingredients from revered coastal regions around the world. Saltie Girl represents an intersection of those inspirations while showcasing the team’s meticulous sourcing and long-cultivated relationships with fishmongers and purveyors. An expansive raw bar selection and one of the country’s largest collections of tinned fish further emphasizes Saltie Girl’s celebration of every iteration of seafood.” The “Saltie Girl” herself, Kathy Sidell, joins us with lobster cracker in hand. The year anniversary of Las Vegas-based food and entertainment journalist Al Mancini’s ambitious Neon Feast dining app is on the horizon. Lots of new features have now been added to the updated App. “Available now on app stores for both Apple and Android (as well as on Neon Feast’s website), Neon Feast solves the “where to eat” dilemma for both visitors and locals with listings curated by dozens of local and nationally prominent food & beverage experts, searchable through a unique combination of filters and capabilities.” Al is our guest with highlights of the Las Vegas dining scene. 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. Why is there a shortage of California-grown and harvested fresh oysters? Chef Andrew has the specifics and also explains where he is currently sourcing quality oysters from. All of this and heaping helpings of extra deliciousness for the new year on this week’s not-to-miss show! The post Show 509, January 28, 2023: Show Preview with Executive Producer & Co-Host Andy Harris appeared first on SoCal Restaurant Show.

Jonathan Rosenson is the knowledgeable and personable Owner and Creative Director for Coquelicot Organic Estate Vineyards in Solvang (vineyard) with their Tasting Room in Los Olivos. He’s also a seasoned restaurateur and hotelier. “Jonathan Rosenson, a level 2 sommelier, currently is director of hospitality for a collection of boutique hotels consisting of the Mirabelle Inn, Solvang, CA, Chateau du Sureau, Oakhurst, CA, and The Mansion on Sutter, San Francisco, CA. Each boutique hotel offers luxurious dining options in an on-site destination restaurant including the Michelin Plate awarded First & Oak in Solvang.” “Jonathan is also the creative director and owner for Coquelicot Estate Vineyards and is heavily involved in their wine growing and wholesale practices. Past endeavors have included The Sky Room in Long Beach, Wine Cask, Santa Barbara, and Bernard’s Wine Gallery. With over 15 years of experience in the hospitality industry Jonathan is a seasoned pro at creating a culinary experience. Crafting elaborate menus, exquisite tastings, and special events are his forte.” Jonathan joins us to uncork all that is First & Oak and Coquelicot Estate Vineyard. The post Show 509, January 28, 2023: Jonathan Rosenson, Proprietor, Coquelicot Estate Vineyard and First & Oak restaurant, Solvang Part One appeared first on SoCal Restaurant Show.

Jonathan Rosenson is the knowledgeable and personable Owner and Creative Director for Coquelicot Organic Estate Vineyards in Solvang (vineyard) with their Tasting Room in Los Olivos. He’s also a seasoned restaurateur and hotelier. “Jonathan Rosenson, a level 2 sommelier, currently is director of hospitality for a collection of boutique hotels consisting of the Mirabelle Inn, Solvang, CA, Chateau du Sureau, Oakhurst, CA, and The Mansion on Sutter, San Francisco, CA. Each boutique hotel offers luxurious dining options in an on-site destination restaurant including the Michelin Plate awarded First & Oak in Solvang.” “Jonathan is also the creative director and owner for Coquelicot Estate Vineyards and is heavily involved in their wine growing and wholesale practices. Past endeavors have included The Sky Room in Long Beach, Wine Cask, Santa Barbara, and Bernard’s Wine Gallery. With over 15 years of experience in the hospitality industry Jonathan is a seasoned pro at creating a culinary experience. Crafting elaborate menus, exquisite tastings, and special events are his forte.” Jonathan continues with us pulling the cork on all that is First & Oak and Coquelicot Estate Vineyard. The post Show 509, January 28, 2023: Jonathan Rosenson, Proprietor, Coquelicot Estate Vineyard and First & Oak restaurant, Solvang Part Two appeared first on SoCal Restaurant Show.

“Late last December Saltie Girl, the beloved Boston destination for pristine and sustainable seafood, opened a Los Angeles location on Sunset Boulevard in the heart of West Hollywood. Inspired by founder Kathy Sidell’s East Coast upbringing and a serendipitous meal at a wine bar in Barcelona, Saltie Girl reimagines the experience of classic seafood restaurants with a modern approach that reveals influences and ingredients from revered coastal regions around the world. Saltie Girl represents an intersection of those inspirations while showcasing the team’s meticulous sourcing and long-cultivated relationships with fishmongers and purveyors. An expansive raw bar selection and one of the country’s largest collections of tinned fish further emphasizes Saltie Girl’s celebration of every iteration of seafood.” “With the opening, culinary director Kyle McClelland’s menu showcases Saltie Girl favorites alongside new dishes that reveal California influences and highlight local fishers and purveyors. McClelland’s broad menu features seafood towers, daily oyster and raw bar selections, farmer’s market salads and bright, seasonal crudos. Signature offerings include Fried Lobster & Waffles with sweet corn butter and spicy maple syrup; Clam Chowder; and Lump Crab Toast with pistachios, avocado and stracciatella. Contemporary preparations of seafood classics will also be available such as Moules Frites, French Dover Sole and Saltie Girl Lobster Roll. Saltie Girl also boasts a separate caviar menu and a collection of over 130 varieties of tinned fish which can be ordered alongside fresh bread and accoutrements.” “A full bar program complements the culinary experience with a well-balanced wine list showcasing international and biodynamic producers, Saltie Girl’s proprietary Rosé, and a champagne by-the-glass program. Cocktails showcasing seasonal ingredients and classic preparations include the Saltie Martini with vodka or gin, castelvetrano olive, pickled onion and caviar.” “Ben Sidell, founder of SweetBoy bakery and Kathy’s son, helms the pastry program, bringing his popular pop-up to life within Saltie Girl. His menu showcasing playful twists on classic desserts expands in the restaurant setting with plated desserts such as a Yuzu Persimmon Tart and Apple Tarte Tatin, with Ben lending his talents to savory pastries, as well, including buns to accompany the caviar service. The “Saltie Girl” herself, Kathy Sidell, is our guest with lobster cracker in hand. The post Show 509, January 28, 2023: Kathy Sidell, Founder, Saltie Girl Seafood Bar, West Hollywood Part One appeared first on SoCal Restaurant Show.

“Late last December Saltie Girl, the beloved Boston destination for pristine and sustainable seafood, opened a Los Angeles location on Sunset Boulevard in the heart of West Hollywood. Inspired by founder Kathy Sidell’s East Coast upbringing and a serendipitous meal at a wine bar in Barcelona, Saltie Girl reimagines the experience of classic seafood restaurants with a modern approach that reveals influences and ingredients from revered coastal regions around the world. Saltie Girl represents an intersection of those inspirations while showcasing the team’s meticulous sourcing and long-cultivated relationships with fishmongers and purveyors. An expansive raw bar selection and one of the country’s largest collections of tinned fish further emphasizes Saltie Girl’s celebration of every iteration of seafood.” “With the opening, culinary director Kyle McClelland’s menu showcases Saltie Girl favorites alongside new dishes that reveal California influences and highlight local fishers and purveyors. McClelland’s broad menu features seafood towers, daily oyster and raw bar selections, farmer’s market salads and bright, seasonal crudos. Signature offerings include Fried Lobster & Waffles with sweet corn butter and spicy maple syrup; Clam Chowder; and Lump Crab Toast with pistachios, avocado and stracciatella. Contemporary preparations of seafood classics will also be available such as Moules Frites, French Dover Sole and Saltie Girl Lobster Roll. Saltie Girl also boasts a separate caviar menu and a collection of over 130 varieties of tinned fish which can be ordered alongside fresh bread and accoutrements.” “A full bar program complements the culinary experience with a well-balanced wine list showcasing international and biodynamic producers, Saltie Girl’s proprietary Rosé, and a champagne by-the-glass program. Cocktails showcasing seasonal ingredients and classic preparations include the Saltie Martini with vodka or gin, castelvetrano olive, pickled onion and caviar.” “Ben Sidell, founder of SweetBoy bakery and Kathy’s son, helms the pastry program, bringing his popular pop-up to life within Saltie Girl. His menu showcasing playful twists on classic desserts expands in the restaurant setting with plated desserts such as a Yuzu Persimmon Tart and Apple Tarte Tatin, with Ben lending his talents to savory pastries, as well, including buns to accompany the caviar service. The “Saltie Girl” herself, Kathy Sidell, is our guest with lobster cracker in hand. The post Show 509, January 28, 2023: Kathy Sidell, Founder, Saltie Girl Seafood Bar, West Hollywood Part Two appeared first on SoCal Restaurant Show.

The year anniversary of Las Vegas-based food and entertainment journalist Al Mancini’s ambitious Neon Feast dining app is on the horizon. Lots of new features have been added to the updated app. “Available now on app stores for both Apple and Android (as well as on Neon Feast’s website), Neon Feast solves the “where to eat” dilemma for both visitors and locals with listings curated by dozens of local and nationally prominent food & beverage experts, searchable through a unique combination of filters and capabilities.” Al also updates us on his weekly “Food & Loathing” podcast, his take on the just revealed Semi-Final Nominations from the James Beard Awards for Las Vegas, Guy Fieri’s upcoming new restaurant and the 2nd Anniversary of The Vegas Test Kitchen. Al Mancini is our guest to discuss dining in Las Vegas and provide an update on the progress of Neon Feast. The post Show 509, January 28, 2023: Al Mancini, creator of Neon Feast app for Las Vegas Dining and “Food and Loathing” podcast Part One appeared first on SoCal Restaurant Show.

The year anniversary of Las Vegas-based food and entertainment journalist Al Mancini’s ambitious Neon Feast dining app is on the horizon. Lots of new features have been added to the updated app. “Available now on app stores for both Apple and Android (as well as on Neon Feast’s website), Neon Feast solves the “where to eat” dilemma for both visitors and locals with listings curated by dozens of local and nationally prominent food & beverage experts, searchable through a unique combination of filters and capabilities.” Al also updates us on his weekly “Food & Loathing” podcast, his take on the just revealed Semi-Final Nominations from the James Beard Awards for Las Vegas, Guy Fieri’s upcoming new restaurant and the 2nd Anniversary of The Vegas Test Kitchen. Al Mancini continues as our guest discussing the vibrant Las Vegas dining scene. The post Show 509, January 28, 2023: Al Mancini, creator of Neon Feast app for Las Vegas Dining and “Food and Loathing” podcast Part Two appeared first on SoCal Restaurant Show.

Our own Chef Andrew Gruel, the menu-maker behind the recently launched, full-service Calico Fish House (in Huntington Beach) and also the founder of Big Parm (New Jersey-style pizza) in the Mess Hall in Tustin provides another timely and informative “Ask the Chef” segment where Chef Andrew responds to listeners thoughtful inquiries. Why is there a shortage of California-grown and harvested fresh oysters? Chef Andrew has the specifics and also explains where he is currently sourcing his fresh oysters from. 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 509, January 28, 2023: Chef Andrew Gruel, Co-Host, with “Ask the Chef” appeared first on SoCal Restaurant Show.

Chef Rich Mead is the proprietor of Farmhouse at Rogers Gardens in Corona del Mar. Chef Rich’s seasonal menus feature ingredients sourced from local and sustainably focused farmers and purveyors. Sunday Brunch in the Gardens is a celebratory Orange County tradition. Farmhouse will also be a participating restaurant in the upcoming Orange County Restaurant Week set for March 5th to 11th. Chef Rich Mead takes a break from his regular Saturday morning sourcing trip at the Santa Monica Farmers Market to join us. “The Santa Ynez Valley’s creative culinary culture has long been at the heart of its wine country experience, but its wide range of flavors are never more accessible than during Santa Ynez Valley Restaurant Weeks. Restaurant Weeks has returned for the 13th consecutive year, January 16 to 31, once again showcasing the region’s culinary bounty — and the perfect Santa Ynez Valley wines to pair with it — with a variety of special three-course prix fixe price menus.” Shelby Sim (President and CEO of Visit Santa Ynez Valley) is our guest highlighting Santa Ynez Valley Restaurant Weeks. “The city-wide 2nd annual Long Beach Black Restaurant Week will take place January 22-29, 2023. Long Beach Black Restaurant Week will be an avenue to bring everyone to the table, from all walks of life, to showcase the city’s diverse Black food scene. Organized by Long Beach Food & Beverage, a California registered 501(c)3 non-profit, Long Black Restaurant Week is an eight day, city-wide event devoted to celebrating African, African American, and Caribbean fare in and around Long Beach. The event also seeks to highlight Black-owned food businesses as well as Black chefs and bartenders.” One of the participating restaurant pop-ups is Miller Butler known for their fresh pasta and wood-fire oven cooked pizzas. We’ll meet Co-Founder and pizzaiolo Ahmed Jamal Butler. We’re delighted to welcome prominent food journalist Farley Elliott back to the show. Farley is the Senior Editor of the widely read Eater LA, covering the daily restaurant news beat in Los Angeles, Orange County and environs. He’s also the author of Los Angeles Street Food: A History From Tamaleros to Taco Trucks, a book about the long, winding saga of street food in Los Angeles. Find him all over the internet. We’ll discuss, among other delectable topics, the Michelin California Guide and its importance to recognized restaurants. Our own Chef Andrew Gruel the Founder of Big Parm (New Jersey-style pizza), Two Birds and the just soft-opened, full-service Calico Fish House (on Pacific Coast Highway in Huntington Beach) provides another timely and informative “Ask the Chef” segment where Chef Andrew responds to listeners thoughtful inquiries. Locally caught California Halibut is now in season. Chef Andrew provides an over view. What’s a Ghost and/or a Virtual Kitchen? Chef Andrew explains the differences between Food Halls, Virtual Kitchens / Ghost Kitchens and the multiple hybrid variations utilizing components of each. They are here to stay in one form or another. All of this and heaping helpings of extra deliciousness for the new year on this week’s not-to-miss show! The post Show 508, January 21, 2023: Show Preview with Executive Producer & Co-Host Andy Harris appeared first on SoCal Restaurant Show.

Chef Rich Mead is the proprietor of Farmhouse at Rogers Gardens in Corona del Mar. Chef Rich’s seasonal menus feature ingredients sourced from local and sustainably focused farmers and purveyors. Sunday Brunch in the Garden is a now a celebratory Orange County tradition. Chef Rich Mead takes a break from his regular Saturday morning sourcing trip at the Santa Monica Farmers Market to join us. “During his nearly four decades of culinary expertise, Chef Rich Mead has cultivated relationships with the highest regarded local sustainable farms, allowing him to create the freshest menus using locally sourced, seasonal ingredients and specially grown vegetables. In 2016, after years of planning, Chef Mead unveiled a unique and sustainable field-to-fork dining experience at Farmhouse, located within Roger’s Gardens. Nestled on over 6 acres in the garden-like setting, Farmhouse features exclusive wines, craft beers, signature cocktails, artisan refreshments and a healthy based seasonal cuisine.” Farmhouse will also be a participating restaurant in the upcoming Orange County Restaurant Week set for March 5th to 11th. Farmhouse will serve an Amuse, Starter, Entrée, Dessert and a Seasonal Cocktail for $60 per guest. (Reservations recommended.) The post Show 508, January 21, 2023: Chef / Proprietor Rich Mead, Farmhouse at Roger’s Gardens appeared first on SoCal Restaurant Show.

“The Santa Ynez Valley’s creative culinary culture has long been at the heart of its wine country experience, but its wide range of flavors are never more accessible than during Santa Ynez Valley Restaurant Weeks.” “Restaurant Weeks has returned for the 13th consecutive year, January 16-31, once again showcasing the region’s culinary bounty — and the perfect Santa Ynez Valley wines to pair with it — with a variety of special three-course prix fixe price menus.” “The restaurants that participate in Santa Ynez Valley’s annual festival of flavor feature curated, chef-driven, three-course menus at price points of $30, $40, or $50, plus tax and gratuity. Many of the region’s wineries and tasting rooms also participate at various levels, offering two-for-one tastings, special tasting flights, and discounts on bottle purchases.” “Restaurant Weeks brings foodies together each year for an affordable, immersive culinary experience,” said Shelby Sim, President/CEO of Visit the Santa Ynez Valley. “The region’s wines are typically what come to mind first when thinking about the Santa Ynez Valley. But Restaurant Weeks showcases our gifted local chefs and their diverse and inspired culinary creations in a way that is accessible to most everyone.” For the latest updates on Santa Ynez Valley Restaurant Weeks, including menus and participating restaurants, wineries, and tasting rooms, visit their Restaurant Weeks website. Shelby Sim is our guest highlighting Santa Ynez Valley Restaurant Weeks. Later in the year is Taste of the Santa Ynez Valley 2023. The four-day, six town celebration of food, wine, and more takes place September 28th through October 1st across the towns of Solvang, Santa Ynez, Los Alamos, Los Olivos, Ballard, and Buellton. The post Show 508, January 21, 2023: Santa Ynez Valley Restaurant Weeks with Shelby Sim, President / CEO of Visit the Santa Ynez Valley appeared first on SoCal Restaurant Show.

“The city-wide 2nd annual Long Beach Black Restaurant Week will take place January 22-29, 2023. Long Beach Black Restaurant Week will be an avenue to bring everyone to the table, from all walks of life, to showcase the city’s diverse Black food scene. Organized by Long Beach Food & Beverage, a California registered 501(c)3 non-profit, Long Black Restaurant Week is an eight day, city-wide event devoted to celebrating African, African American, and Caribbean fare in and around Long Beach. The event also seeks to highlight Black-owned food businesses as well as Black chefs and bartenders.” One of the participating restaurants (with a pop-up) is MillerButler, “a grassroots mobile fresh pasta and woodfired pizza company based out of San Pedro. Their aim is to celebrate life within their community (and beyond) through a unique set of culinary experiences. They love cultivating moments of the good life- or “Dolce Vita,” by way of connecting over food.” “Miller Butler makes a variety of high-quality handmade pastas, wood-fired pizzas, teach cooking and pasta making classes, provide catering and private chef services.” “Miller Butler is founded in strong family roots and driven by passion. They are a husband and wife owned brand. The company name reflects the joining of their two families.” ““Miller,” is Chef Jillana Nadine Miller aka Chef J. She was practically born in the kitchen and has come up through the ranks as a “private chef to the stars”. Building the dream of MillerButler with her husband is the next step in her mission to branch out further and wider to cultivate joy and connection through food.” ““Butler,” is Ahmad Jamal Butler, a gifted Pizzaiolo and pasta maker. A talented home cook with 15 years of experience in the Hotel Hospitality industry, Ahmad has taken on the challenge of creating delicious canvas’ for Chef J’s flavorful creations. He has been refining MillerButler’s dough recipes over the last 2 years and receiving rave reviews.” Chef Ahmad is our guest with pizza peel in hand. During Long Beach Black Restaurant Week MillerButler will be in- residence at Trademark Brewing on Tuesday, January 24th from 4:30 p.m. until 9:00 p.m. (or until they run out of dough.) The post Show 508, January 21, 2023: Long Beach Black Restaurant Week with Pizzaiolo Ahmad Jamal Butler of Miller Butler Part One appeared first on SoCal Restaurant Show.

“The city-wide 2nd annual Long Beach Black Restaurant Week will take place January 22-29, 2023. Long Beach Black Restaurant Week will be an avenue to bring everyone to the table, from all walks of life, to showcase the city’s diverse Black food scene. Organized by Long Beach Food & Beverage, a California registered 501(c)3 non-profit, Long Black Restaurant Week is an eight day, city-wide event devoted to celebrating African, African American, and Caribbean fare in and around Long Beach. The event also seeks to highlight Black-owned food businesses as well as Black chefs and bartenders.” “One of the participating restaurants (with a pop-up) is MillerButler, a grassroots mobile fresh pasta and woodfired pizza company based out of San Pedro. Their aim is to celebrate life within their community (and beyond) through a unique set of culinary experiences. They love cultivating moments of the good life- or “Dolce Vita,” by way of connecting over food.” “Miller Butler makes a variety of high-quality handmade pastas, wood-fired pizzas, teach cooking and pasta making classes, provide catering and private chef services.” “Miller Butler is founded in strong family roots and driven by passion. They are a husband and wife owned brand. The company name reflects the joining of their two families.” ““Miller,” is Chef Jillana Nadine Miller aka Chef J. She was practically born in the kitchen and has come up through the ranks as a “private chef to the stars”. Building the dream of MillerButler with her husband is the next step in her mission to branch out further and wider to cultivate joy and connection through food.” ““Butler,” is Ahmad Jamal Butler, a gifted Pizzaiolo and pasta maker. A talented home cook with 15 years of experience in the Hotel Hospitality industry, Ahmad has taken on the challenge of creating delicious canvas’ for Chef J’s flavorful creations. He has been refining MillerButler’s dough recipes over the last 2 years and receiving rave reviews.” Chef Ahmad is our guest with pizza peel in hand. Chef Ahmad continues as our guest with pizza peel in hand. During Long Beach Black Restaurant Week MillerButler will be in-residence at Trademark Brewing on Tuesday, January 24th from 4:30 p.m. until 9:00 p.m. or until the dough runs out. The post Show 508, January 21, 2023: Long Beach Black Restaurant Week with Pizzaiolo Ahmad Jamal Butler of Miller Butler Part Two appeared first on SoCal Restaurant Show.

We’re delighted to welcome food journalist Farley Elliott back to the show. Farley is the Senior Editor of the widely read Eater LA, covering the daily restaurant news beat in Los Angeles, Orange County and environs. He’s also the author of Los Angeles Street Food: A History From Tamaleros to Taco Trucks, a book about the long, winding saga of street food in Los Angeles. Find him all over the internet. The Michelin Guide California was released last December. Chefs consider Michelin recognition to be of great importance. The Guide (now only online) conveys its restaurant awards through a series of recognitions. There are “Stars” awarded for restaurant of distinction in addition to the Bib Gourmands recognizing skillful cooking at an affordable price. Farley has covered the Michelins for years (Michelin is apparently a bit media shy when it comes to interviews) and we’ll discuss all the levels of possible awards and where the funding for the Guides comes from. The post Show 508, January 21, 2023: Farley Elliott, Senior Editor, Eater Los Angeles Part One appeared first on SoCal Restaurant Show.

We’re delighted to welcome food journalist Farley Elliott back to the show and he continues with us. Farley is the Senior Editor of the widely read Eater LA, covering the daily restaurant news beat in Los Angeles, Orange County and environs. He’s also the author of Los Angeles Street Food: A History From Tamaleros to Taco Trucks, a book about the long, winding saga of street food in Los Angeles. Find him all over the internet. The Michelin Guide California was released last December. Chefs consider Michelin recognition to be of great importance. The Guide (now only online) conveys its restaurant awards through a series of recognitions. There are “Stars” awarded for restaurant of distinction in addition to the Bib Gourmands recognizing skillful cooking at an affordable price. Farley has covered the Michelins for years (Michelin is apparently a bit media shy when it comes to interviews) and we’ll discuss all the levels of possible awards and where the funding for the Guides comes from. We’ll also discuss with Farley the revamping (and reopening on February 1st) of the fine dining Angler in the Beverly Center in Los Angeles. It’s a totally new menu and direction. Happily Eater Los Angeles is devoting more resources to covering the Orange County dining scene. Just last week Eater published their guide to the “15 Best Breakfast Burritos in Orange County.” The post Show 508, January 21, 2023: Farley Elliott, Senior Editor, Eater Los Angeles Part Two appeared first on SoCal Restaurant Show.

Our own Chef Andrew Gruel the Founder of Big Parm (New Jersey-style pizza), Two Birds and the and the just soft-opened, full-service Calico Fish House (in Huntington Beach) provides another timely and informative “Ask the Chef” segment where Chef Andrew responds to listeners thoughtful inquiries. Locally caught California Halibut is now in season. Chef Andrew provides a salivating overview. What’s a Ghost and/or a Virtual Kitchen? Chef Andrew explains the differences between Food Halls, Virtual Kitchens / Ghost Kitchens and the multiple hybrid variations utilizing components of each. They are clearly here to stay in one form or another.. 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 508, January 21, 2023: Chef Andrew Gruel, Co-Host, with “Ask the Chef” appeared first on SoCal Restaurant Show.

“The city-wide 2nd annual Long Beach Black Restaurant Week will take place January 22-29, 2023. Long Beach Black Restaurant Week will be an avenue to bring everyone to the table, from all walks of life, to showcase the city’s diverse Black food scene. Organized by Long Beach Food & Beverage, a California registered 501(c)3 non-profit, Long Black Restaurant Week is an eight day, city-wide event devoted to celebrating African, African American, and Caribbean fare in and around Long Beach. The event also seeks to highlight Black-owned food businesses as well as Black chefs and bartenders.” One of the participating gourmet specialty food products firms in Long Beach Black Restaurant Week is Extraordinary Banana Pudding founded by Toran Grays in La Mesa in 2020. In October of 2021 Toran opened his 2nd Extraordinary Banana Pudding shop on Long Beach Blvd. We’ll meet him. “Brianne Grajkowski’s Cooking with Kids – Fun, Easy, Approachable Recipes to help Teach Kids How to Cook is, perhaps, the ultimate kids’ cookbook for parents to get their children involved in the kitchen. This must-have book features 101 fun, approachable, carefully chosen and easy recipes that will teach kids how to cook simple dishes and drinks for every meal of the day. From smoothies and savory Hawaiian waffles to a salami grilled cheese, chicken quesadillas, pumpkin cheesecake bites, sweet potato fries, and so much more, each kid-friendly recipe includes easy-to-follow, step-by-step instructions, helpful visuals, and engaging photography that will help them grow in the kitchen as they learn to use different kitchen utensils and tools.” Brianne Grajkowski is our guest with kid-safe knife in hand. L.A.’s favorite Peruvian chef, Chef Ricardo Zarate (Causita) is now in Hollywood (in the former Los Balcones space on Vine Street) with the Colibri Peruvian Cantina Pop-Up. “It’s his sophisticated take on rustic Peruvian cuisine highlighting how it balances the opposites of hot and cold, acid and starch, and bright, colorful spices and flavors with mellower ones. Peru’s culinary heritage is incredibly diverse, melding together ingredients and techniques from Africa, Europe and East Asia, and Chef Ricardo celebrates this mélange of global flavors at Colibri Pop-Up.” There is also a menu of intriguing hand-crafted cocktails including the Chica Sour with pisco, Peruvian purple corn, lime, egg white, simple syrup and Angostura Bitters. It’s Dinner only. Chef Ricardo Zarate takes a break from his busy Colibri Kitchen to join us. Our always on-the-go Social Media and Website Guru, Adam Bell, gets around town and has his eyes out seeking good food. He was fortunate enough to be invited to the premier party in Hollywood for HBO MAX’s Season Two of the acclaimed series, “The White Lotus.” Adam enjoyed the festivities (almost as good as a stay in Sicily) but as a foodie in good-standing what made the biggest impression with him was the gift box of French macarons from Sweet Carolina Macarons. Further research was then absolutely in order. The creator of Sweet Carolina Macarons is Carolina Larrea a graphic artist turned artisan baker. After the recovery from COVID she wanted to try something new and had been a serious home baker. Her standout flavors are Strawberries and Cream, Lemon Granache, Chocolate Granache and Chocolate Ganache with a Dulce de Leche heart. Baker Carolina Larrea joins us as our guest with pastry bag in hand. Our own Chef Andrew Gruel the Founder of Big Parm (New Jersey-style pizza), Two Birds and the soon to launch, full-service Calico Fish House (in Huntington Beach) provides another timely and informative “Ask the Chef” segment where Chef Andrew responds to listeners thoughtful inquiries. In the headlines this week is that Chef Rene Redzepi’s Noma in Copenhagen, one of the most acclaimed restaurants in the world, will close at the end of 2024 because the business model is unsustainable. In California Chef David Kinch’s Manresa, a 3-Star Michelin restaurant in Los Gatos, shuttered at the end of 2022. Is this style of ultra, high-end fine-dining perhaps endangered ? We’ll “Ask the Chef.” All of this and heaping helpings of extra deliciousness for the new year on this week’s not-to-miss show! The post Show 507, January 14, 2023: Show Preview with Executive Producer & Co-Host Andy Harris appeared first on SoCal Restaurant Show.

“The city-wide 2nd annual Long Beach Black Restaurant Week will take place January 22-29, 2023. Long Beach Black Restaurant Week will be an avenue to bring everyone to the table, from all walks of life, to showcase the city’s diverse Black food scene. Organized by Long Beach Food & Beverage, a California registered 501(c)3 non-profit, Long Black Restaurant Week is an eight day, city-wide event devoted to celebrating African, African American, and Caribbean fare in and around Long Beach. The event also seeks to highlight Black-owned food businesses as well as Black chefs and bartenders.” One of the participating gourmet specialty food entities in Long Beach Black Restaurant Week is Extraordinary Banana Pudding founded by Toran Grays in La Mesa In 2020. The original recipe was created by Toran’s great-grandmother and passed down by the women in his Family. In October of 2021 Toran opened his 2nd Extraordinary Banana Pudding retail store on Long Beach Blvd. We’ll meet him. Extraordinary Banana Pudding serves some 40 varieties of Banana Pudding along with Pudding Tacos, Pudding-Filled Cupcakes and even a Pudding Sandwich. Visitors to the store can sample any of the 40 varieties of Extraordinary Banana Pudding. Special Offer: Guests who visit the Long Beach Extraordinary Banana Pudding during Long Beach Black Restaurant Week receive $2 off their order when they mention LB Black Restaurant Week. Enjoy. The post Show 507, January 14, 2023: Toran Grays, Proprietor, Extraordinary Banana Pudding, Participant, Long Beach Black Restaurant Week appeared first on SoCal Restaurant Show.

“Brianne Grajkowski’s Cooking with Kids – Fun, Easy, Approachable Recipes to help Teach Kids How to Cook is, perhaps, the ultimate kids’ cookbook for parents to get their children involved in the kitchen. This must-have book features 101 fun, approachable, carefully chosen and easy recipes that will teach kids how to cook simple dishes and drinks for every meal of the day. From smoothies and savory Hawaiian waffles to a salami grilled cheese, chicken quesadillas, pumpkin cheesecake bites, sweet potato fries, and so much more, each kid-friendly recipe includes easy-to-follow, step-by-step instructions, helpful visuals, and engaging photography that will help them grow in the kitchen as they learn to use different kitchen utensils and tools.” “Have a blast as you supervise and bond with your child while they grow their basic cooking skills and make delicious meals for breakfast, lunch, dinner, and beyond with Cooking with Kids!” Bri graciously shares with us the two recipes from Cooking with Kids that she demonstrated in her virtual presentation for the Melissa’s World Variety Produce food writers. These are the easy-to-prepare Jicama Mango Salad and Bruschetta. Brianne Grajkowski is our guest with kid-safe knife in hand. “Brianne Grajkowski is a food and lifestyle blogger behind the site BriGeeski.com. A mom of two who is known for creating fun and easy recipes she makes with her kids, Brianne is also an artist, creative entrepreneur, graphic designer, and adventure seeker who shares everyday recipes, travel ideas, things to do in San Diego, and life as a mompreneur.” To learn more about Brianne, visit her website or follow her on social media. The post Show 507, January 14, 2023: Brianne Grajkowski, food & lifestyle blogger with Cooking with Kids appeared first on SoCal Restaurant Show.

L.A.’s favorite Peruvian chef, Chef Ricardo Zarate (Causita) is now in Hollywood (in the former Los Balcones space on Vine Street) with the Colibri Peruvian Cantina Pop-Up. “It’s his sophisticated take on rustic Peruvian cuisine highlighting how it balances the opposites of hot and cold, acid and starch, and bright, colorful spices and flavors with mellower ones. Peru’s culinary heritage is incredibly diverse, melding together ingredients and techniques from Africa, Europe and East Asia, and Chef Ricardo celebrates this mélange of global flavors at Colibri Pop-Up.” There is also a menu of intriguing hand-crafted cocktails including the Chica Sour with pisco, Peruvian purple corn, lime, egg white, simple syrup and Angostura Bitters. A favorite of Chef Ricardo’s is the Espresso Martini with vodka, borghetti, espresso and lemon essence. Standout dishes include Ceviche Mixto with crispy calamari, sea bass, shrimp, leche de tigre, sweet potato, choclo and fried corn, and Tallarines Verdes with house made tagliatelle pasta, Peruvian pesto, sauteed king mushrooms and parmesan. For dessert there is Fried Churro Balls with caramel and Berry Sauce. It’s Dinner only Tuesday through Saturday. Chef Ricardo Zarate takes a break from his busy Colibri Kitchen to join us. The post Show 507, January 14, 2023: Executive Chef Ricardo Zarate, Colibri Peruvian Cantina, Hollywood Part One appeared first on SoCal Restaurant Show.

L.A.’s favorite Peruvian chef, Chef Ricardo Zarate (Causita) is now in Hollywood (in the former Los Balcones space on Vine Street) with the Colibri Peruvian Cantina Pop-Up. “It’s his sophisticated take on rustic Peruvian cuisine highlighting how it balances the opposites of hot and cold, acid and starch, and bright, colorful spices and flavors with mellower ones. Peru’s culinary heritage is incredibly diverse, melding together ingredients and techniques from Africa, Europe and East Asia, and Chef Ricardo celebrates this mélange of global flavors at Colibri Pop-Up.” There is also a menu of intriguing hand-crafted cocktails including the Chica Sour with pisco, Peruvian purple corn, lime, egg white, simple syrup and Angostura Bitters. It’s Dinner only. Standout dishes include Ceviche Mixto with crispy calamari, sea bass, shrimp, leche de tigre, sweet potato, choclo and fried corn, and Tallarines Verdes with house made tagliatelle pasta, Peruvian pesto, sauteed king mushrooms and parmesan. For dessert there is Fried Churro Balls with caramel and Berry Sauce. It’s Dinner only. Also a trio of Paletas ice cream pops with strawberry, coconut and mango pops. It’s (for now) Dinner only served Tuesday through Saturday. Chef Ricardo Zarate takes a 2nd break from his busy Colibri Kitchen to continue with us with a Espresso Martini at the ready. The post Show 507, January 14, 2023: Executive Chef Ricardo Zarate, Colibri Peruvian Cantina, Hollywood Part Two appeared first on SoCal Restaurant Show.

Our always on-the-go Social Media and Website Guru, Adam Bell, gets around town and has his eyes out seeking good food. He was fortunate enough to be invited to the premier party in Hollywood for HBO MAX’s Season Two of the acclaimed series, “The White Lotus.” Adam enjoyed the festivities (almost as good as a stay in Sicily) but as a foodie in good-standing what made the biggest impression with him was the gift box of standout French macarons from Sweet Carolina Macarons. Further research was then absolutely in order. Macarons are a French pastry popularized in the United States by Thomas Keller’s Bouchon Bakery. It’s a decadent meringue-based confection made with egg white, icing sugar, granulated sugar, almond meal, and food coloring. The belief is that it first arrived in France from the Italian-born chef of Catherine de Medici. The creator of Sweet Carolina Macarons is Carolina Larrea a graphic artist turned artisan baker. After COVID she wanted to try something new and had been a serious home baker all along. Her flavors are Strawberries and Cream, Lemon Granache, Chocolate Granache and Chocolate Ganache with a Dulce de Leche heart. Her word-of-mouth acclaim just keeps growing. Just this month she was tasked by Vrbo (a sponsor of the College Football National Championship game at SoFi Stadium in Inglewood) to prepare a deluxe gift box of Macarons for their very special VIP Suite guests at SoFi. Talk about a plum commission! We’ll meet Carolina Larrea with rolling pin firmly in hand. The post Show 507, January 14, 2023: Sweet Carolina Macarons with Baker / Proprietress Carolina Larrea Part One appeared first on SoCal Restaurant Show.

Our long-time Social Media and Website Guru, Adam Bell, gets around town and has his eyes out seeking good food. He was fortunate enough to be invited to the premier party in Hollywood for HBO MAX’s Season Two of the acclaimed series, “The White Lotus.” Adam enjoyed the festivities (almost as good as a stay in Sicily) but as a foodie in good-standing what made the biggest impression with him was the gift box of standout French macarons from Sweet Carolina Macarons. Further research was then absolutely in order. Macarons are a French pastry popularized in the United States by Thomas Keller’s Bouchon Bakery. It’s a decadent meringue-based confection made with egg white, icing sugar, granulated sugar, almond meal, and food coloring. The belief is that it first arrived in France from the Italian-born chef of Catherine de Medici. The creator of Sweet Carolina Macarons is Carolina Larrea a graphic artist turned artisan baker. After COVID she wanted to try something new and had been a serious home baker all along. Her flavors are Strawberries and Cream, Lemon Granache, Chocolate Granache and Chocolate Ganache with a Dulce de Leche heart. Baker Carolina Larrea continues as our guest with pastry bag well in hand. The post Show 507, January 14, 2023: Sweet Carolina Macarons with Baker / Proprietress Carolina Larrea Part Two appeared first on SoCal Restaurant Show.

Our own Chef Andrew Gruel the Founder of Big Parm (New Jersey-style pizza), Two Birds and the soon to launch, full-service Calico Fish House (in Huntington Beach) provides another timely and informative “Ask the Chef” segment where Chef Andrew responds to listeners thoughtful inquiries. Calico Fish House will be officially opening later this month. In the headlines this week is the sad news that Chef Rene Redzepi’s Noma in Copenhagen, one of the most acclaimed restaurants in the world, will close at the end of 2024 because the business model is unsustainable. In California Chef David Kinch’s Manresa, a 3-Star Michelin restaurant in Los Gatos shuttered after 20-years at the end of 2022. Is high-end, fine-dining perhaps endangered? 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 507, January 14, 2023: Chef Andrew Gruel, Co-Host, with “Ask the Chef” appeared first on SoCal Restaurant Show.

“In just a short time, Donald Contursi’s Lip Smacking Foodie Tours has grown into the premier culinary walking tour producer in Las Vegas, garnering not only loyal fans but outstanding accolades. Its variety of tours offer guests personalized service and VIP access to the best tables in the house at the city’s most acclaimed restaurants – all without the hassle of waiting in lines or making reservations.” Vegas insider Donald Contursi takes a break from his acclaimed VIP tours and joins us. The intimate, 18-seat Trust Kitchen in downtown Santa Ana is where Chef Justin Werner hosts ambitious themed tasting events, generally at least 12 food offerings, each paired by sommelier Jason Scarborough. Seating is limited and reservations are required. It’s an extraordinary Chef’s Table experience truly like no other. Upcoming Trust Events are listed as a calendar on their website. There are also Trust Lite evenings as well as special guest chefs and ingredient themed evenings. Chef Justin takes a break from his busy Trust Dinner Party kitchen to join us. “The 10th season of travel journalist Darley Newman’s TRAVELS WITH DARLEY brings viewers insights into the deeper meaning of travel through diverse culture, cuisine, heritage, and history as told by the locals and Darley drawing on over a decade and a half of global travels. Launching starting in January 2023 on PBS stations with eight (8) all-new 30-minute episodes, Darley once again steps out of her comfort zone to share travels that help rejuvenate and restore balance between mind, body and soul. With the opening of international borders after over two years of pandemic isolation, Darley anticipated people would want to visit places that would serve to quench their pent-up quest for travel and better their personal well-being. Filmed in international and U.S. locations, including Istanbul and throughout Türkiye, Quebec, Santa Fe, Bordeaux and Wilmington, Delaware, Darley enlists local experts for eight half hour episodes.” The well-traveled Darley Newman is out guest. “The city-wide 2nd annual Long Beach Black Restaurant Week will take place January 22-29, 2023. Long Beach Black Restaurant Week will be an avenue to bring everyone to the table, from all walks of life, to showcase the city’s diverse Black food scene. Organized by Long Beach Food & Beverage, a California registered 501(c)3 non-profit, Long Black Restaurant Week is an eight day, city-wide event devoted to celebrating African, African American, and Caribbean fare in and around Long Beach. The event also seeks to highlight Black-owned food businesses as well as Black chefs and bartenders.” One of the participating restaurants in Long Beach Black Restaurant Week is Sal’s Gumbo Shack (established in 2012) with locations in North Long Beach and Bixby Knolls serving a genuine taste of The Big Easy. Specialties include Gumbo, Jambalaya, Crab & Shrimp Boils, Catfish Po’Boys and Peach Cobbler. Proprietress Sally Bevans is a self-taught home cook now creating soulful Creole cuisine and she joins us. Our own Chef Andrew Gruel the Founder of Big Parm (New Jersey-style pizza), Two Birds and the soon to launch, full-service Calico Fish House (in Huntington Beach) provides another timely and informative “Ask the Chef” segment where Chef Andrew responds to listeners thoughtful inquiries. Chef Andrew reports on the status and implementation of AB 257 – the Fast Food Accountability and Standards Recovery Act (Fast Recovery Act for short.) It requires a bit of explanation. All of this and heaping helpings of extra deliciousness for the new year on this week’s not-to-miss show! The post Show 506, January 7, 2023: Show Preview with Executive Producer & Co-Host Andy Harris appeared first on SoCal Restaurant Show.

“In just a short time, Donald Contursi’s Lip Smacking Foodie Tours has grown into the premier culinary walking tour operator in Las Vegas, garnering not only loyal fans but outstanding accolades. Its variety of tours offer guests personalized service and VIP access to the best tables in the house at the city’s most acclaimed restaurants – all without the hassle of waiting in lines or making reservations.” “Each tour is led by an expert guide who entertains guests with insider knowledge about the sights along the way. At each of four restaurant stops on The Strip or downtown, guests indulge in signature dishes, as well as receive a warm welcome from the chefs. Guests can sit beside different patrons at every stop, gaining new friends and networking connections. The tours are perfect for everyone from locals to tourists to business travelers, including corporate groups of up to 250.” Guests can even add a helicopter ride touring the famed Las Vegas Strip to cap off the evening. “The sister entity, Finger Licking Foodie Tours, was founded by Donald Contursi, founder and president of the wildly successful award-winning Lip Smacking Foodie Tours. Finger Licking Foodie Tours offers lighthearted, self-guided casual culinary walking tours on the Strip and through some of Vegas’ most distinctive neighborhoods, with stops at three top restaurants to enjoy a parade of signature dishes at each, all with VIP service. They are self-guided with an innovative e-guide included. Each tour introduces guests to some of the city’s most celebrated and irresistible eateries.” Options for the self-guided foodie tours include Downtown, Arts District, Chinatown, Green Valley Resort, Tivoli Village, Virgin Hotel, Aria Resort & Casino and Park MGM. There is also a Chicago self-guided tour of three of the classic deep-dish pizza establishments along the Magnificent Mile. Donald Contursi takes a break from hosting his VIP tours and joins us. The post Show 506, January 7, 2023: Donald Contursi, Founder, Lip Smacking Foodie Tours and Finger Licking Foodie Tours, Las Vegas Part One appeared first on SoCal Restaurant Show.

“In just a short time, Donald Contursi’s Lip Smacking Foodie Tours has grown into the premier culinary walking tour operator in Las Vegas, garnering not only loyal fans but outstanding accolades. Its variety of tours offer guests personalized service and VIP access to the best tables in the house at the city’s most acclaimed restaurants – all without the hassle of waiting in lines or making reservations.” “Each tour is led by an expert guide who entertains guests with insider knowledge about the sights along the way. At each of four restaurant stops on The Strip or downtown, guests indulge in signature dishes, as well as receive a warm welcome from the chefs. Guests can sit beside different patrons at every stop, gaining new friends and networking connections. The tours are perfect for everyone from locals to tourists to business travelers, including corporate groups of up to 250.” Guests can even add a helicopter ride touring the famed Las Vegas Strip from the air to cap off the evening. “The sister entity, Finger Licking Foodie Tours, was founded by Donald Contursi, founder and president of the wildly successful award-winning Lip Smacking Foodie Tours. Finger Licking Foodie Tours offers lighthearted, self-guided casual culinary walking tours on the Strip and through some of Vegas’ most distinctive neighborhoods, with stops at three top restaurants to enjoy a parade of signature dishes at each, all with VIP service. They are self-guided with an innovative e-guide included. Each tour introduces guests to some of the city’s most celebrated and irresistible eateries.”  Options for the self-guided foodie tours include Downtown, Arts District, Chinatown, Green Valley Resort, Tivoli Village, Virgin Hotel, Aria Resort & Casino and Park MGM. There is also a Chicago self-guided tour of three of the classic deep-dish pizza establishments along the Magnificent Mile. Last year Don inaugurated (via shuttle transportation) a series of Specially Focused Food Tours concentrating on a popular menu item and designed for Locals. Sold out specialty tours so far include Pizza and BBQ. More adventures are on the horizon including a properly decadent dessert experience.… Each guest also gets the gift of a highlight video of the memorable foodie adventure. Donald Contursi takes a second break from hosting his VIP tours and continues with us. The post Show 506, January 7, 2023: Donald Contursi, Founder, Lip Smacking Foodie Tours and Finger Licking Foodie Tours, Las Vegas Part Two appeared first on SoCal Restaurant Show.