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.

“The intimate, 18-seat Trust Kitchen in downtown Santa Ana is where Chef Justin Werner hosts themed tasting events, generally at least 12 food offerings, each paired by sommelier Jason Scarborough. Seating is limited and reservations are required.” It’s a 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. “Just come in, sit down and let us take you on an adventure” Yelp has named Trust one of its Top 100 US Restaurants for 2023. “As part of his visiting Guest Chef series Justin has invited long- time friend and former co-chef from Colicchio and Sons, Gabriel Pascuzzi on Saturday, January 14th. Gabriel owns three successful restaurants in Portland Oregon. The two chefs reconnected after Gabriel’s appearance on Top Chef Season 18 to host a dinner together in Portland. It’s a mashup of New York, Portland, and Orange County flavors. $275 per person, food, wine pairings, tax, and gratuity included.” The 6 p.m. seating has a few seats available. 8:30 p.m. is sold out. “Chef Justin is New York raised and cut his culinary chops in some of Manhattan’s top-tier restaurants. He spent half a decade working at Craft for Tom Colicchio, followed by a couple of years at Thomas Keller’s Per Se before moving on to Corton where he maintained two Michelin stars as a Sous Chef for Paul Liebrandt. After winning an episode of the hit Food Network show Chopped, he used his winnings to travel to Copenhagen to intern at Noma while it was rated as the best restaurant in the world. Upon moving back to America, he came to Orange County to work alongside Chef Jason Quinn in Playground 2.0. He then launched the critically acclaimed Porch & Swing (Orange Coast’s Restaurant of the Year) in Irvine as executive chef. When Chef Jason decided it was time for him to develop a new project, he asked Justin to come back and take the helm at Playground 2.0, which was renamed the Trust Kitchen.”” Chef Justin takes a break from his preparations in the Trust Dinner Party kitchen to join us. The post Show 506, January 7, 2023: Executive Chef Justin Werner, Trust Kitchen DTSA and Trust Dinner Party, Santa Ana appeared first on SoCal Restaurant Show.

“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.” “I’ve always looked to share lesser-known stories. As my crew and I reflect on filming ten seasons, I’m particularly excited about our episodes featuring ‘human interest journeys that will help those who watch reflect on the deeper meaning of travel and to value how stepping out of your comfort zone and taking the time to learn can enrich our lives and inspire us to be more than… beyond the bragging rights moments,” said Darley Newman, the series host and creator. “By traveling the world and getting to know new people and places, we can become better global citizens and more inspired people.” TRAVELS WITH DARLEY is available locally on KCET. Darley Newman is our well-traveled guest. The post Show 506, January 7, 2023: Darley Newman, Travel Journalist – 10th Season of “Travels with Darley” Part One appeared first on SoCal Restaurant Show.

“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.” “I’ve always looked to share lesser-known stories. As my crew and I reflect on filming ten seasons, I’m particularly excited about our episodes featuring ‘human interest journeys that will help those who watch reflect on the deeper meaning of travel and to value how stepping out of your comfort zone and taking the time to learn can enrich our lives and inspire us to be more than… beyond the bragging rights moments,” said Darley Newman, the series host and creator. “By traveling the world and getting to know new people and places, we can become better global citizens and more inspired people.” TRAVELS WITH DARLEY is available locally on KCET. Darley Newman continues as our well-traveled guest. The post Show 506, January 7, 2023: Darley Newman, Travel Journalist – 10th Season of “Travels with Darley” Part Two 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.” “Long Beach Black Restaurant Week is more than an eight-day event featuring dozens of restaurants and food businesses,” stated Terri Henry, co-organizer of the event and Executive Director of Long Beach Food & Beverage. “Since launching the non-profit in 2019, we’ve been committed to supporting all of Long Beach’s valued restaurants and will support the event once again with a comprehensive advertising, marketing and PR campaign designed to put ‘butts in seats’ during Long Beach Black Restaurant Week.” 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 (from cherished Family recipes) include Gumbo, Jambalaya, Crab & Shrimp Boils, Catfish Po’Boys and Peach Cobbler. Proprietress Sally Bevans is a self-taught home cook now creating (in a happy career change) soulful Creole cuisine. We’ll meet her. The post Show 506, January 7, 2023: Long Beach Black Restaurant Week Preview with Restaurateur Sally Bevans of Sal’s Gumbo Shack 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. Chef Andrew reports on the status and implementation of the controversial AB 257 – the Fast Food Accountability and Standards Recovery Act (Fast Recovery Act for short.) It requires some explanation and clarity… 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 506, January 7, 2023: Chef Andrew Gruel, Co-Host, with “Ask the Chef” appeared first on SoCal Restaurant Show.

It’s our last show of 2022 so please do join us. The Happiest of Happy Holidays (Christmas, Hanukkah, Kwanzaa and more…) to all our listeners. Happy New Year, too! You’re always appreciated! The Chef’s Table at Bello by Sandro Nardone in Newport Beach is one of the most exclusive dining experiences in Orange County. “It’s a journey with their chefs for an unforgettable meal. At Bello Chef’s Table, the culinary team combines the classical Italian approach to cooking with modern creativity and technique to create a truly unique, intimate and interactive dining experience for up to 8 people, with a single dedicated chef. Chef de Cuisine Zach Scherer runs Bello Chef’s Table in concert with Bello’s owner and Executive Chef, Sandro Nardone. Zach formerly ran special events at Big Canyon Country Club and was the Chef de Cuisine at the Playground.” Chef Zach Scherer is our guest with caviar and truffles in hand. Chef Michael Hung (ex-Faith & Flower in DTLA) is the newly appointed Executive Chef of The Colony Club restaurant located inside The Colony Palms Hotel and SO-PA at L’Horizon Palm Springs. He has also initiated a very special, first-time Los Angeles Guest Chef Series hosted by him at The Colony Club running through February 2023! Chef Michael Hung takes a break from his busy kitchens and Christmas Eve preparations to join 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 looks back at the year’s highs and lows and what’s on the horizon for Hospitality in 2023. Also time to revisit the status of 3rd Party Delivery Firms serving restaurants. Is it still viable? All of this and heaping helpings of extra deliciousness on this week’s not-to-miss show! We’ll see you right back here @ 10:00 a.m. on Saturday, January 7, 2023! The post Show 505, December 24, 2022: Show Preview with Executive Producer & Co-Host Andy Harris appeared first on SoCal Restaurant Show.

The Chef’s Table at Bello by Sandro Nardone in Newport Beach is one of the most exclusive dining experiences in Orange County. “It’s a journey with their chefs for an unforgettable meal. At Bello Chef’s Table, the culinary team combines the classical Italian approach to cooking with modern creativity and technique to create a truly unique, intimate and interactive dining experience for up to 8 people, with a single dedicated chef.” “The Chef’s Table offers the guest a sense of place, and a slice of what Modern Italian at Bello truly is through their chefs’ eyes. The menu is hand-crafted weekly and constantly featuring a variety of items from their larder and local farms. There are no choices or substitutions, just your chef host taking you on a one of a kind culinary journey which probably couldn’t happen anywhere else.” “The Chef’s Table experience is available Thursday through Saturday nights with as minimum of 3 days notice. It $245 per guest (plus tax and gratuity) and includes a complimentary beverage pairing.” “Chef de Cuisine Zach Scherer orchestrates Bello Chef’s Table in concert with Bello’s owner and Executive Chef, Sandro Nardone. Zach formerly ran special events at Big Canyon Country Club and was the Chef de Cuisine at the Playground.” “Sandro Nardone is a native Italian whose family was in the restaurant business. He trained as a chef in Italy and learned modern Italian food techniques in several of Italy’s top restaurants.” Chef Zach Scherer is our guest with caviar and truffles in hand. The post Show 505, December 24, 2022: Chef Zach Scherer, Chef de Cuisine, Bello by Sandro Nardone & Bello Chef’s Table, Newport Beach Part One appeared first on SoCal Restaurant Show.

The Chef’s Table at Bello by Sandro Nardone in Newport Beach is one of the most exclusive dining experiences in Orange County. “It’s a journey with their chefs for an unforgettable meal. At Bello Chef’s Table, the culinary team combines the classical Italian approach to cooking with modern creativity and technique to create a truly unique, intimate and interactive dining experience for up to 8 people, with a single dedicated chef.” “The Chef’s Table offers the guest a sense of place, and a slice of what Modern Italian at Bello truly is through their chefs’ eyes. The menu is hand-crafted weekly and constantly featuring a variety of items from their larder and local farms. There are no choices or substitutions, just your chef host taking you on a one of a kind culinary journey which probably couldn’t happen anywhere else.” “The Chef’s Table experience is available Thursday through Saturday nights with as minimum of 3 days notice. It $245 per guest (plus tax and gratuity) and includes a complimentary beverage pairing.” “Chef de Cuisine Zach Scherer orchestrates Bello Chef’s Table in concert with Bello’s owner and Executive Chef, Sandro Nardone. Zach formerly ran special events at Big Canyon Country Club and was the Chef de Cuisine at the Playground.” “Sandro Nardone is a native Italian whose family was in the restaurant business. He trained as a chef in Italy and learned modern Italian food techniques in several of Italy’s top restaurants.” Chef Zach Scherer continues with us revealing all the details of the Bello Chef’s Table experience. The post Show 505, December 24, 2022: Chef Zach Scherer, Chef de Cuisine, Bello by Sandro Nardone & Bello Chef’s Table, Newport Beach Part Two appeared first on SoCal Restaurant Show.

The Chef’s Table at Bello by Sandro Nardone in Newport Beach is one of the most exclusive dining experiences in Orange County. “It’s a journey with their chefs for an unforgettable meal. At Bello Chef’s Table, the culinary team combines the classical Italian approach to cooking with modern creativity and technique to create a truly unique, intimate and interactive dining experience for up to 8 people, with a single dedicated chef.” “The Chef’s Table offers the guest a sense of place, and a slice of what Modern Italian at Bello truly is through their chefs’ eyes. The menu is hand-crafted weekly and constantly featuring a variety of items from their larder and local farms. There are no choices or substitutions, just your chef host taking you on a one of a kind culinary journey which probably couldn’t happen anywhere else.” “The Chef’s Table experience is available Thursday through Saturday nights with as minimum of 3 days notice. It $245 per guest (plus tax and gratuity) and includes a complimentary beverage pairing.” “Chef de Cuisine Zach Scherer orchestrates Bello Chef’s Table in concert with Bello’s owner and Executive Chef, Sandro Nardone. Zach formerly ran special events at Big Canyon Country Club and was the Chef de Cuisine at the Playground.” “Sandro Nardone is a native Italian whose family was in the restaurant business. He trained as a chef in Italy and learned modern Italian food techniques in several of Italy’s top restaurants.” Chef Zach Scherer continues with us revealing all the details of the Bello Chef’s Table experience and Bello by Sandro Nardone. The post Show 505, December 24, 2022: Chef Zach Scherer, Chef de Cuisine, Bello by Sandro Nardone & Bello Chef’s Table, Newport Beach Part Three appeared first on SoCal Restaurant Show.

“Chef Michael Hung (ex-Faith & Flower) is the newly appointed Executive Chef of The Colony Club restaurant located inside The Colony Palms Hotel and SO-PA at L’Horizon Palm Springs. He has also initiated a very special, first-time Los Angeles Guest Chef Series hosted by him at The Colony Club running through February 2023!” For the continuing Guest Chef series Chef Govind Armstrong of The Lobster and Post & Beam is on the menu for January 11th and Chef Andreas Roller of the members-only, Jonathan Club cooks on January 18th. “Chef Michael Hung’s illustrious career credentials include time spent with Traci Des Jardins’s James Beard Award-winning team at San Francisco’s Jardinière and overseeing the kitchen at Roland Passot’s Michelin-starred La Folie. Chef Hung then left San Francisco to open Faith & Flower in Downtown Los Angeles, where under his leadership the restaurant was honored “Best New Restaurant” by Esquire Magazine, Los Angeles Magazine, and Travel + Leisure.” “Michael’s success continued when he opened the highly acclaimed Viviane in the Avalon Hotel Los Angeles and then he started his own company Ardour Hospitality in 2016, which focuses on full-service consulting, culinary and hospitality experiences in Greater Los Angeles. Then in addition to running his own company, Michael returned to Faith & Flower in 2017 where he oversaw the kitchen and restaurant operations until the restaurant had to close due to the pandemic in 2021.” “The Colony Club is The Colony Palms Hotel’s signature restaurant where Executive Chef Michael Hung showcases his innovative California fare forBreakfast, Lunch, and Dinner. Guests of;The Colony Club can dine inside the main dining room while enjoying Proprietor & Designer Steve Hermann’s modern take on Art Deco glamour or enjoy the warm breezes while dining al fresco poolside with a stunning view of the mountains.” “SO-PA at the L’Horizon Palm Springs is intimate and dramatic offering a beautifully unique al fresco outside dining experience featuring Executive Chef Michael Hung’s progressive and refined New American Dinner Menu spotlighting global influences. SO-PA, is finished with Lindsey Adelman Chandeliers, fire pits, and fountains. This Steve Hermann designed space is perhaps the desert’s most distinctive restaurant. A new menu is being introduced in late January.” “Executive Chef Michael Hung is currently hosting the first-ever Los Angeles Guest Chef Series at The Colony Club running through February 2023 where Hung reunites with a collection of his closest Los Angeles celebrity chef friends for two more evenings featuring a delectable Five-Course Prix-Fixe Menu, Optional Wine Pairing, and selection of Specialty Handcrafted Cocktails created by The Colony Club, SO-PA, and Hermann Bungalows Bar Manager Kelly David.” “Steve Hermann is a celebrated designer of high-end homes and hotels. As one of the most prolific designers within California, he is known as the design guru for the Hollywood elite, captains of industry, and foreign royalty. Steve has established a world recognized luxury hospitality company, Steve Hermann Luxury Hotels, of which L’Horizon Palm Springs served as the initial flagship property. Steve has followed up his success by adding The Colony Palms Hotel to his portfolio, which he has transformed into another spectacular luxury resort.” Chef Michael Hung takes a break from his Christmas Eve preparations to join us. The post Show 505, December 24, 2022: Executive Chef Michael Hung, The Colony Club and SO-PA, Palm Springs Part One appeared first on SoCal Restaurant Show.

“Chef Michael Hung (ex-Faith & Flower) is the newly appointed Executive Chef of The Colony Club restaurant located inside The Colony Palms Hotel and SO-PA at L’Horizon Palm Springs. He has also initiated a very special, first-time Los Angeles Guest Chef Series hosted by him at The Colony Club running through February 2023!” For the Guest Chef series Chef Govind Armstrong of The Lobster and Post & Beam is on the menu for January 11th and Chef Andreas Roller of the members-only, Jonathan Club cooks on January 18th. “Chef Michael Hung’s illustrious career credentials include time spent with Traci Des Jardins’s James Beard Award-winning team at San Francisco’s Jardinière and overseeing the kitchen at Roland Passot’s Michelin-starred La Folie. Chef Hung then left San Francisco to open Faith & Flower in Downtown Los Angeles, where under his leadership the restaurant was honored “Best New Restaurant” by Esquire Magazine, Los Angeles Magazine, and Travel + Leisure.” “Michael’s success continued when he opened the highly acclaimed Viviane in the Avalon Hotel Los Angeles and then he started his own company Ardour Hospitality in 2016, which focuses on full-service consulting, culinary and hospitality experiences in Greater Los Angeles. Then in addition to running his own company, Michael returned to Faith & Flower in 2017 where he oversaw the kitchen and restaurant operations until the restaurant had to close due to the pandemic in 2021.” “The Colony Club is The Colony Palms Hotel’s signature restaurant where Executive Chef Michael Hung showcases his innovative California fare forBreakfast, Lunch, and Dinner. Guests of;The Colony Club can dine inside the main dining room while enjoying Proprietor & Designer Steve Hermann’s modern take on Art Deco glamour or enjoy the warm breezes while dining al fresco poolside with a stunning view of the mountains.” “SO-PA at the L’Horizon Palm Springs is intimate and dramatic offering a beautifully unique al fresco outside dining experience featuring Executive Chef Michael Hung’s progressive and refined New American Dinner Menu spotlighting global influences. SO-PA, is finished with Lindsey Adelman Chandeliers, fire pits, and fountains. This Steve Hermann designed space is perhaps the desert’s most distinctive restaurant. A new menu is being introduced in late January.” “Executive Chef Michael Hung is currently hosting the first-ever Los Angeles Guest Chef Series at The Colony Club running through February 2023 where Hung reunites with a collection of his closest Los Angeles celebrity chef friends for two more evenings featuring a delectable Five-Course Prix-Fixe Menu, Optional Wine Pairing, and selection of Specialty Handcrafted Cocktails created by The Colony Club, SO-PA, and Hermann Bungalows Bar Manager Kelly David.” “Steve Hermann is a celebrated designer of high-end homes and hotels. As one of the most prolific designers within California, he is known as the design guru for the Hollywood elite, captains of industry, and foreign royalty. Steve has established a world recognized luxury hospitality company, Steve Hermann Luxury Hotels, of which L’Horizon Palm Springs served as the initial flagship property. Steve has followed up his success by adding The Colony Palms Hotel to his portfolio, which he has transformed into another spectacular luxury resort.” Chef Michael Hung takes a further break from his Christmas Eve Dinner preparations to continue with us. The post Show 505, December 24, 2022: Executive Chef Michael Hung, The Colony Club and SO-PA, Palm Springs 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. Chef Andrew looks back at the year’s highs and lows and what’s on the horizon for Hospitality in 2023. First Chef Andrew revisits the plight of Maine Lobstermen and the environmental concern about the diminishing population of the North American Right Whales. What forces are actually to blame? Also time to check back on the status of 3rd Party Delivery Firms serving restaurants. The post Show 505, December 24, 2022: Chef Andrew Gruel, Co-Host, with “Ask the Chef” Part One 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. Chef Andrew continues looking back at the year’s highs and lows and what’s on the horizon for Hospitality in 2023. Also time to review the status of 3rd Party Delivery Firms serving restaurants. Does this business model have a future? What’s Chef Andrew most concerned about going into 2023? 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 505, December 24, 2022: Chef Andrew Gruel, Co-Host, with “Ask the Chef” Part Two appeared first on SoCal Restaurant Show.

We’re previewing the show with Executive Producer & Co-Host Andy Harris. Meet Chef & Pitmaster Chad Phuong, also known as the Cambodian Cowboy, of Long Beach’s Battambong BBQ. It’s real deal Texas-style BBQ with a kick. No gimmicks here…This is a career change for Chef Phuong and, in a short time, he’s created a tremendous word-of-mouth following for his regular Long Beach BBQ pop-ups serviced by his rolling smoker. His acclaim is such that CBS’s Carter Evans featured Chef Chad in “The Dish” segment of “CBS Mornings” (National) in early November. “The return of the iconic Tail o’ the Pup (originally located on S. La Cienega Blvd. across from the SLS Hotel) is a direct reflection of proprietor 1933 Group’s (Highland Park Bowl, The Formosa Café) dedication to preserving, protecting, and reviving Los Angeles History. Tail o’ the Pup’s giant hotdog shaped building has been attracting visitors to Hollywood since 1946. This ambitious revival isn’t just about nostalgia. The 1933 Group aims to not only celebrate Tail o’ the Pup’s past, but also pave the way for new endeavors and memories which can be celebrated for years to come.” 1933 Group’s Co-Founder, Dimitri Komarov is our guest with a Chicago Pup in hand. “Figueroa Mountain Brewing Company’s (Buellton) new Director of Innovation is Victor Novak (ex-Golden Road Brewing.) Victor also serves as Head Brewer for the company’s upcoming Los Angeles taprooms. Novak will help expand the brewing operations for Figueroa Mountain in Los Angeles, bringing his years of experience with brewing at all scales to the organization. Prior to this announcement, Novak served as Brewmaster at Golden Road Brewing, having joined them in 2014. Before that he brewed at TAPS Brewery, where he racked up 21 World Beer Cup and Great American Beer Fest medals as well as recognition as Brewer of the Year in 2010 and 2011.” Victor Novak joins us to tap the keg on all that is Figueroa Mountain Brewing Co. 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. This is a bit curious…The price of proteins has been on the rise yet the price of chicken breasts and wings has declined since the Summer. Definitely value to be found there. Chef Andrew adds his informed perspective. As a year-end bonus Chef Andrew shares his signature recipe for the “Ultimate Sandwich Sauce.” All of this and heaping helpings of extra deliciousness on this week’s not-to-miss show! The post Show 504, December 17, 2022: Show Preview with Executive Producer & Co-Host Andy Harris appeared first on SoCal Restaurant Show.

Meet Chef & Pitmaster Chad Phuong, also known as the Cambodian Cowboy, of Long Beach’s Battambong BBQ. It’s real deal Texas-style BBQ with a kick. No gimmicks here… This is a career change for Chef Phuong and, in a short time, he’s created a tremendous word-of-mouth following for his regular Long Beach BBQ pop-ups serviced by his rolling smoker. His wide acclaim is such that CBS’s Carter Evans featured Chef Chad in “The Dish” segment of “CBS Mornings” (National) in early November. Phuong learned all about the cuts of meat and pitmastering while working in a meat processing plant in Texas before returning to Long Beach. Chad survived the ravages of the Khmer Rouge regime in Cambodia and emigrated to the United States in 1980 with his Mother and siblings. On Chef Chad’s regular menu are slow-smoked, 17-hour Brisket, Tri-Tip, Spare Ribs, Pulled Pork, Chicken, Cambodian Sausage, and Pork Belly. Also featured are Brisket Nom Pang and Tri-Tip Nom Pang sandwiches. Far from the ordinary sides include Cambodian Coconut Corn, Garlic Noodles, Cambodian Slaw and Battambong BBQ Sauce. Chef Chad doesn’t forget his Vegan guests. His special creations are Smoked Oyster Mushrooms, Smoked Coconut Cauliflower, Jackfruit Sliders and Smoked Vegan Rice. Battambong BBQ’s regular weekly schedule: Bixby Knolls Farmers Market (Thurs 3 p.m.-7 pm) Ten Mile Brewing (Fridays 12 p.m.-9 p.m.) Trademark Brewing (Sundays 12-7p.m.), Long Beach, CA, United States, California Battambong BBQ will be one of the featured establishments in the upcoming, inaugural Long Beach Cambodian Restaurant Week running from Sunday, March 19th to Sunday, March 26th. The post Show 504, December 17, 2022: Chef Chad Phuong, The Cambodian Cowboy, Battambong BBQ, Long Beach Part One appeared first on SoCal Restaurant Show.

We continue with Chef & Pitmaster Chad Phuong, also known as the Cambodian Cowboy, of Long Beach’s Battambong BBQ. It’s real deal Texas-style BBQ with a kick. No gimmicks here… This is a career change for Chef Phuong and, in a short time, he’s created a tremendous word-of-mouth following for his regular Long Beach BBQ pop-ups serviced by his rolling smoker. His wide acclaim is such that CBS’s Carter Evans featured Chef Chad in “The Dish” segment of “CBS Mornings” (National) in early November. Phuong learned all about the cuts of meat and pitmastering while working in a meat processing plant in Texas before returning to Long Beach. Chad survived the ravages of the Khmer Rouge regime in Cambodia and emigrated to the United States in 1980 with his Mother and siblings. On Chef Chad’s regular menu are slow-smoked, 17-hour Brisket, Tri-Tip, Spare Ribs, Pulled Pork, Chicken, Cambodian Sausage, and Pork Belly. Also featured are Brisket Nom Pang and Tri-Tip Nom Pang sandwiches. Far from the ordinary sides include Cambodian Coconut Corn, Garlic Noodles, Cambodian Slaw and Battambong BBQ Sauce. Chef Chad doesn’t forget his Vegan guests. His special creations are Smoked Oyster Mushrooms, Smoked Coconut Cauliflower, Jackfruit Sliders and Smoked Vegan Rice. Battambong BBQ’s regular weekly schedule: Bixby Knolls Farmers Market (Thurs 3 p.m.-7 pm) Ten Mile Brewing (Fridays 12 p.m.-9 p.m.) Trademark Brewing (Sundays 12-7p.m.), Long Beach, CA, United States, California Battambong BBQ will be one of the featured establishments in the upcoming, inaugural Long Beach Cambodian Restaurant Week running from Sunday, March 19th to Sunday, March 26th. The post Show 504, December 17, 2022: Chef Chad Phuong, The Cambodian Cowboy, Battambong BBQ, Long Beach Part Two appeared first on SoCal Restaurant Show.

“The return of the iconic Tail o’ the Pup (originally located on S. La Cienega Blvd. across from the SLS Hotel) is a direct reflection of proprietor 1933 Group’s (Highland Park Bowl, The Formosa Café) dedication to preserving, protecting, and reviving Los Angeles History. Tail o’ the Pup’s giant hotdog shaped building has been attracting visitors to Hollywood since 1946. This ambitious revival isn’t just about nostalgia. The 1933 Group aims to not only celebrate Tail o’ the Pup’s past, but also pave the way for new endeavors and memories which can be celebrated for years to come.” “The 1933 Group’s team is dedicated to creating tasty dogs, snacks, shakes, and more that satisfy modern tastes while honoring Tail o’ the Pup’s rich history. The 1933 Group works tirelessly to source high quality ingredients and develop house-made recipes with their guests in mind. They are proud to feature a surprisingly diverse menu featuring vegetarian and gluten-free options.” In the proud tradition of Tail o’ The Pup there is even a Doggy Menu where you can “Pamper Your Pup.” Also a full liquor license with a nightly Happy Hour ($5 lagers) from 6 to 9:00 p.m. “Formed nearly two decades ago, the 1933 Group helms a lauded portfolio of bars and restaurants in Los Angeles, including the historical restorations of Highland Park Bowl and the barrel-shaped bar Idle Hour in North Hollywood, Harlowe in West Hollywood, Sassafras in Hollywood, La Cuevita in Highland Park, Bigfoot Lodge in Los Feliz, Thirsty Crow in Silver Lake, Culver City’s Bigfoot West and Oldfield’s Liquor Room. The latest additions are the iconic Formosa Café and the restored and expanded Tail o’ the Pup. Combining design aesthetics that embrace various time periods in early America with a passion for cocktails and the revival of the art of bartending, owners Bobby Green, Dimitri Komarov, and Dmitry Liberman create imaginative libations and scenes throughout LA’s drinking landscape. Each concept reflects bold, modern interpretations, reflective of the company’s dynamic partners and memorable eras.” 1933 Group’s Co-Founder, Dimitri Komarov, is our guest with a Chicago Pup in hand. The post Show 504, December 17, 2022: Tail o’ the Pup, West Hollywood, with Proprietor Dimitri Komarov, 1933 Group Part One appeared first on SoCal Restaurant Show.

“The return of the iconic Tail o’ the Pup (originally located on S. La Cienega Blvd. across from the SLS Hotel) is a direct reflection of proprietor 1933 Group’s (Highland Park Bowl, The Formosa Café) dedication to preserving, protecting, and reviving Los Angeles History. Tail o’ the Pup’s giant hotdog shaped building has been attracting visitors to Hollywood since 1946. This ambitious revival isn’t just about nostalgia. The 1933 Group aims to not only celebrate Tail o’ the Pup’s past, but also pave the way for new endeavors and memories which can be celebrated for years to come.” “The 1933 Group’s team is dedicated to creating tasty dogs, snacks, shakes, and more that satisfy modern tastes while honoring Tail o’ the Pup’s rich history. The 1933 Group works tirelessly to source high quality ingredients and develop house-made recipes with their guests in mind. They are proud to feature a surprisingly diverse menu featuring vegetarian and gluten-free options.” In the proud tradition of Tail o’ the Pup there is even a Doggy Menu where you can “Pamper Your Pup.” Also a full liquor license with a nightly Happy Hour ($5 lagers) from 6 to 9:00 p.m. “Formed nearly two decades ago, the 1933 Group helms a lauded portfolio of bars and restaurants in Los Angeles, including the historical restorations of Highland Park Bowl and the barrel-shaped bar Idle Hour in North Hollywood, Harlowe in West Hollywood, Sassafras in Hollywood, La Cuevita in Highland Park, Bigfoot Lodge in Los Feliz, Thirsty Crow in Silver Lake, Culver City’s Bigfoot West and Oldfield’s Liquor Room. The latest additions are the iconic Formosa Café and the restored and expanded Tail o’ the Pup. Combining design aesthetics that embrace various time periods in early America with a passion for cocktails and the revival of the art of bartending, owners Bobby Green, Dimitri Komarov, and Dmitry Liberman create imaginative libations and scenes throughout LA’s drinking landscape.” 1933 Group’s Co-Founder, Dimitri Komarov continues with us, a 1946 Pup (hotdog split & grilled on a toasted bun with grilled onions and house mustard) in hand. The post Show 504, December 17, 2022: Tail o’ the Pup, West Hollywood, with Proprietor Dimitri Komarov, 1933 Group Part Two appeared first on SoCal Restaurant Show.

“Figueroa Mountain Brewing Company’s (Buellton) new Director of Innovation is Victor Novak (ex-Golden Road Brewing.) Victor also serves as Head Brewer for the company’s upcoming Los Angeles taprooms. Novak will help expand the brewing operations for Figueroa Mountain in Los Angeles, bringing his years of experience with brewing at all scales to the organization. Prior to this announcement, Novak served as Brewmaster at Golden Road Brewing, having joined them in 2014. Before that he brewed at TAPS Brewery, where he racked up 21 World Beer Cup and Great American Beer Fest medals as well as recognition as Brewer of the Year in 2010 and 2011.” “Chief among Victor’s tasks will be to oversee the development of the three new Figueroa Mountain brewpubs in Los Angeles, including the upcoming Fig Mtn LagerHaus in Sherman Oaks, Agua Santa Cervecería in West LA, and Fig Mtn University in Westwood Village.” “Asked about what makes him excited about those locations, Novak said, “Bringing the Figueroa Mountain identity to these brewpubs is going to do a lot to open more people’s eyes to the depth and breadth of what we can do in LA, and that’s really thrilling.” The reconceived and revived brewpubs are expected to open under their new names early in 2023. Victor Novak is our guest to tap the keg on all that is Figueroa Mountain Beer Co. The post Show 504, December 17, 2022: Brewmaster Victor Novak, Director of Innovation, Figueroa Mountain Brewing Co. Part One appeared first on SoCal Restaurant Show.

“Figueroa Mountain Brewing Company’s (Buellton) new Director of Innovation is Victor Novak (ex-Golden Road Brewing.) Victor also serves as Head Brewer for the company’s upcoming Los Angeles taprooms. Novak will help expand the brewing operations for Figueroa Mountain in Los Angeles, bringing his years of experience with brewing at all scales to the organization. Prior to this announcement, Novak served as Brewmaster at Golden Road Brewing, having joined them in 2014. Before that he brewed at TAPS Brewery, where he racked up 21 World Beer Cup and Great American Beer Fest medals as well as recognition as Brewer of the Year in 2010 and 2011.” “Chief among Victor’s tasks will be to oversee the development of the three new Figueroa Mountain brewpubs in Los Angeles, including the upcoming Fig Mtn LagerHaus in Sherman Oaks, Agua Santa Cervecería in West LA, and Fig Mtn University in Westwood Village.” “Asked about what makes him excited about those locations, Novak said, “Bringing the Figueroa Mountain identity to these brewpubs is going to do a lot to open more people’s eyes to the depth and breadth of what we can do in LA, and that’s really thrilling.” The reconceived and revived brewpubs are expected to open under their new names early in 2023. “Figueroa Mountain Brewing Co. was founded in 2010 by father and son team Jim and Jamie Dietenhofer. Through their passion for craft beer, they’ve sought to share the beauty and the spirit of the Santa Ynez Valley with beer lovers throughout the state. Their beer can be found in bars, restaurants, and grocery stores throughout California, as well as in their taprooms throughout the region.” Victor Novak continues as our guest to tap the keg on all that is Figueroa Mountain Beer Co. The post Show 504, December 17, 2022: Brewmaster Victor Novak, Director of Innovation, Figueroa Mountain Brewing Co. 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. This is a bit curious…The price of proteins has been on the rise yet the price of chicken breasts and wings has actually declined since the Summer. Definitely value to be found with cluck. Chef Andrew adds his informed perspective. As an added bonus Chef Andrew shares his perfected recipe for the “Ultimate Sandwich Sauce” which is the perfect combination of fats, acid, salt and umami to make any dish taste better. 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 504, December 17, 2022: 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. It’s an abbreviated show on Saturday as we graciously move aside for UC Irvine Men’s Basketball at 11:00 a.m. Please do join us as usual at 10:00 a.m. The heartiest of congratulations to Hatchet Hall (Culver City) and Yangban Society (DTLA’s Arts District) on being inducted into the California Michelin Guide with their One Star recognitions. Chefs Wes Whitsell and Kat Hong have been previous guests this year on the show. Kudos, also, to the other new One Star establishments in California. “Pyros Wines is the first world-class wine collection exclusively from Argentina’s unique Pedernal Valley; its beauty, untamed nature, and diverse terroir was an inspiration to the late Mijndert Pon, the founder of Bodegas Salentein, when he visited in 2008. Head Winemaker Paula Gonzalez continues to honor the founder’s legacy and vision since starting at the winery in November 2019, using her talent in every step of the winemaking process, from harvest to bottling.” Representing Pyros Wines with us is Matias Bauza Moreno the PR and Marketing Manager for the Luxury Portfolio of Salentein Valle de Uco, the parent of Pyros Wines. “Over the past 21 years Matias has actively participated in the creation, launching and positioning of most of Salentein’s wine brands in Argentina and around the world. He is proud to have played a role in positioning Salentein to be in the Top 5 most relevant premium wineries in the Argentine market and as the 6th largest wine exporter from Argentina.” Robert Schueller of Melissa’s Produce is our resident authority on all things fruits and vegetables. His knowledge is incredibly vast and Robert is also a serious home cook. We affectionately refer to Robert as “The Prince of Produce.” It fits… Robert is our guest to highlight the Winter season’s best in produce for use in inspired Holiday cooking. He also shares some fresh ideas in gift baskets that are sure to please. For the season’s best think Organic Crimson Gold Apples, South Africa Baby Pineapples and lots more. All of this plus extra servings of deliciousness on today’s show. The post Show 503, December 10, 2022: Show Preview with Executive Producer & Co-Host Andy Harris appeared first on SoCal Restaurant Show.

“Pyros Wines is the first world-class wine collection exclusively from Argentina’s unique Pedernal Valley; its beauty, untamed nature, and diverse terroir was an inspiration to the late Mijndert Pon, the founder of Bodegas Salentein, when he visited in 2008. Head Winemaker Paula Gonzalez continues to honor the founder’s legacy and vision since starting at the winery in November 2019, using her talent in every step of the winemaking process, from harvest to bottling.” “Viticulture began in Pedernal in the mid-1990s and today there are approximately 850 hectares planted in the whole valley. Historically, this region has been devoted to open-field livestock farming. Since 2000, San Juan deemed the town of Pedernal and surrounding area a protected area. In 2007, Valle de Pedernal became an official wine GI (Geographic Indication) in Argentina.” Representing Pyros Wines with us is Matias Bauza Moreno the PR and Marketing Manager for the Luxury Portfolio of Salentein Valle de Uco the parent of Pyros Wines. “He began working for Bodegas Salentein in 2001 as a Marketing Assistant, right at the time of the winery’s first harvest in the Uco Valley. Over the past 21 years Matias has actively participated in the creation, launching and positioning of most of Salentein’s wine brands in Argentina and around the world. He is proud to have played a role in positioning Salentein to be in the Top 5 most relevant premium wineries in the Argentine market and as the 6th largest wine exporter from Argentina.” “Today, as a member of Salentein’s Management Team, Matias is the head of PR & Marketing for the entire Luxury Portfolio, including Salentein, Alyda Sparkling and Pyros Wines. He is also part of the R&D team, actively participating with winemakers and agronomists to stay ahead of innovations and trends in wine, terroir, and business sustainability.” The post Show 503, December 10, 2022: Pyros Wines from Argentina with Matias Bauza Moreno of Salentein, a WSET Level 3 Sommelier appeared first on SoCal Restaurant Show.

Robert Schueller of Melissa’s Produce is our resident authority on all things fruits and vegetables. His knowledge is incredibly vast and Robert is also a serious home cook. We affectionately refer to Robert as “The Prince of Produce.” It fits… Robert is our guest to highlight the Winter season’s best in produce for use in inspired Holiday cooking. Think, for starters, Butterscotch Pears, Green Dragon Apples, and Blackeyed Peas… It’s apple season. Along the way Robert will tell us about Organic Crimson Gold Apples. “These apples are grown near a National Forest in Cuyama Valley near Santa Barbara, California. Growing in this remote location provides ideal conditions: warm days and cool nights, producing an optimal sugar / acid balance and a firmness in the apples.” Recipes on the Melissa’s Website. The post Show 503, December 10, 2022: Robert Schueller of Melissa’s Produce – Best of the Season, Part One appeared first on SoCal Restaurant Show.

Robert Schueller of Melissa’s Produce is our resident authority on all things fruits and vegetables. His knowledge is incredibly vast and Robert is also a serious home cook. We affectionately refer to Robert as “The Prince of Produce.” It fits… Robert continues as our guest highlighting the Winter season’s best in produce for use in inspired Holiday cooking. Think grown in Idaho Dutch Yellow Potatoes (in various sizes), Steamed Beets and White Asparagus. A great idea for your Holiday Table are the Melissa’s South African Baby Pineapples. “South Africa is noted for these baby pineapples, also known as Queen Victoria Pineapples, which thrive in the hot and humid climate. These sweet, tart baby pineapples have a bold, rich flavor. They have a fragrant, golden skin and brilliantly colored yellow flesh. South African baby pineapples are entirely edible, with no need to remove the core. The size of an average fruit is about 4.5 inches high (not including leaves) and about 3.5 inches in diameter, making it a perfect individual serving.” He also shares some fresh ideas in gift baskets that are sure to please. Consider the Giving Hope Basket or the Deluxe Exotic and Tropical Fruit Basket. The post Show 503, December 10, 2022: Robert Schueller of Melissa’s Produce – Best of the Season, Part Two appeared first on SoCal Restaurant Show.

Happy National Cookie Day which is Sunday, December 4th. 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 Mediterranean cruise aboard Royal Caribbean’s newest and largest cruise ship, Wonder of the Seas. Anne Marie also chats about her preview evening at the eagerly anticipated Bloom Restaurant + Bar (a newly launched restaurant from Russ Bendel and Partners) in a historic building in San Juan Capistrano and other significant Orange County restaurant news. “Yangban Society located in The Arts District of Downtown Los Angeles (in the previous home of Bon Temps Restaurant) draws inspiration from Korean flavors and influences with California ingredients. Together, Chef / Proprietors Katianna & John Hong craft dishes that reveal their distinct perspectives and upbringings as Korean Americans, as well as their nuanced culinary approach, refined from their shared time at The Restaurant at Meadowood, The Charter Oak and Mélisse.” Chef Kat Hong takes a break from her busy kitchen to join us. It’s holiday Latke Time at The Spielberg Family’s kosher diary restaurant, The Milky Way, in the Pico / Robertson neighborhood of Los Angeles. “There will be candles, there will be dreidels – but most importantly there will be latkes! Often called “the best in Los Angeles”, people flock to The Milky Way on Pico restaurant for this Hanukkah necessity.  Made fresh and ready to pick up in the signature Milky Way box, the Latke Box features a dozen latkes, house-made apple compote and sour cream.” We pull founding Consulting Executive Chef Philip Kastel away from gently frying the latkes to be with us. Linda Kissam (Arizona and Seattle-based) is the immediate past President of the International Food Wine and Travel Writers Association (IFWTWA), a by-invitation only group of credentialed travel journalists primarily based in North America. Last month Princess Cruises brought Linda to San Pedro to board their newest ship, Discovery Princess, to preview their latest VIP amenity, ss, to preview their new VIP amenity, 360: An Extraordinary Experience. It’s a new, invitation-only experience from Princess Cruises that transports guests nightly to the Mediterranean – no matter where they’re actually sailing – engaging all of their senses with the tastes, sights, sounds, touches and fragrances of the Mediterranean. Linda Kissam is our “Cruise Director” to share highlights of 360: An Extraordinary Experience on Discovery Princess. 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. What’s going on with Maine Lobster and it’s availability at Whole Foods? Whole Foods has said that they are going to stop buying and stocking Maine Lobsters. Quite a blow to the hard-working Maine lobsterman. We’ll “Ask the Chef. All of this and heaping helpings of extra deliciousness on this week’s not-to-miss show! The post Show 502, December 3, 2022: 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 to talk about her recent Mediterranean cruise aboard Royal Caribbean’s newest and largest cruise ship, Wonder of the Seas. Anne Marie also chats about her preview evening at the eagerly anticipated Bloom Restaurant + Bar (a newly launched restaurant from Russ Bendel and Partners) in a historic building in San Juan Capistrano and other Orange County restaurant news. From there Anne Marie highlights (from her most recent column in Voice of OC) a new Orange County-based private dining platform that pre-sells pop-up events and private dining experiences with high profile private chefs and caterers. Thanks, Anne Marie, for bringing the incredible, signature strawberry croissants from Cream Pan in Tustin. The post Show 502, December 3, 2022: Anne Marie Panoringan, The 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 continues with us in-studio to talk about her recent Mediterranean cruise aboard Royal Caribbean’s newest and largest cruise ship, Wonder of the Seas. Anne Marie also chats about her preview evening at the eagerly anticipated Bloom Restaurant + Bar (a newly launched  restaurant from Russ Bendel and Partners) in a historic building in San Juan Capistrano and other Orange County restaurant news.  From there Anne Marie highlights (from her most recent column in Voice of OC) a new Orange County-based private dining platform that pre-sells pop-up events and private dining experiences with high profile private chefs and caterers. Also an update on the relocated and expanded Mixing Glass and Market in Costa Mesa from Gaby Dion and the new location (with seating) for Rye Goods in Tustin. The post Show 502, December 3, 2022: Anne Marie Panoringan, The Voice of OC’s Food Columnist Part Two appeared first on SoCal Restaurant Show.

“Yangban Society located in The Arts District of Downtown Los Angeles (in the previous home of Bon Temps Restaurant) draws inspiration from Korean flavors and influences with California ingredients. Together, Chef / Proprietors Katianna & John Hong craft dishes that reveal their distinct perspectives and upbringings as Korean Americans, as well as their nuanced culinary approach, refined from their shared time at The Restaurant at Meadowood, The Charter Oak and Mélisse.” Chef Kat Hong takes a break from her busy kitchen to join us. “Within Yangban Society resides the Yangban Super, a stand-alone specialty minimart. In addition to retail products, housemade pantry staples, snacks and drinks such as Korean fruit milks, face masks, and incense, Yangban Super showcases items from L.A. – based and Asian-American-owned businesses. Carefully-crafted housemade canned and bottled cocktails, interesting wines, beer and Yangban’s custom-made Sawtelle Sake Makgeolli are just a few selections that one can find in the diversified beverage program. The space also gives voice to Katianna’s and John’s passion for Hip Hop, fashion and streetwear culture. This is a reflection of their intension for Yangban Society to speak to their identities outside the kitchen.” “Born in Korea and raised in upstate New York, Katianna spent much of her childhood training in competitive gymnastics, developing a profound sense of drive and discipline at an early age. After high school, Katianna uncovered her passion for the culinary arts and went on to study at the Culinary Institute of America Hyde Park and the UNLV School of Hospitality. Following graduation, Katianna furthered her education under the acclaimed chef Josiah Citrin at the Michelin two-starred Melisse in Santa Monica, California. Amid long kitchen shifts at Melisse, Katianna met her culinary collaborator and future husband, John. The two relocated to Napa Valley in 2011, where Katianna began working as a line cook at chef Christopher Kostow’s lauded The Restaurant at Meadowood. In 2014, she was named the restaurant’s first-ever chef de cuisine, simultaneously becoming the only female chef de cuisine at a Michelin three-star restaurant in the United States.” “Following the birth of their daughter, Alessia, Katianna and John relocated to Southern California in 2019 to pursue their dream of opening their first solo restaurant project together. At Yangban Society, Katianna & John offer a multi-dimensional, autobiographical experience that showcases their respective backgrounds and upbringings, while providing standout to-go offerings and a dynamic neighborhood space for locals to gather.” Standout dishes include Fried White “Soondae” Sausage with Vermicelli noodles, Matzoh Ball Soup with hand-torn Sujebi Dumplings and ethereal Whipped Cheesecake. The post Show 502, December 3, 2022: Katianna Hong, Chef & Partner – Yangban Society and Yangban Super, Arts District, Downtown Los Angeles Part One appeared first on SoCal Restaurant Show.

“Yangban Society located in The Arts District of Downtown Los Angeles (in the previous home of Bon Temps) draws inspiration from Korean flavors and influences with California ingredients. Together, Chef / Proprietors Katianna & John Hong craft dishes that reveal their distinct perspectives and upbringings as Korean Americans, as well as their nuanced culinary approach, refined from their shared time at The Restaurant at Meadowood, The Charter Oak and Mélisse.” Chef Kat Hong takes a break from her busy kitchen to join us. “Within Yangban Society resides the Yangban Super, a stand-alone specialty minimart. In addition to retail products, housemade pantry staples, snacks and drinks such as Korean fruit milks, face masks, and incense, Yangban Super showcases items from L.A. – based and Asian-American-owned businesses. Carefully-crafted housemade canned and bottled cocktails, interesting wines, beer and Yangban’s custom-made Sawtelle Sake Makgeolli are just a few selections that one can find in the diversified beverage program. The space also gives voice to Katianna’s and John’s passion for Hip Hop, fashion and streetwear culture. This is a reflection of their intension for Yangban Society to speak to their identities outside the kitchen.” “At Yangban Society, Katianna & John offer a multi-dimensional, autobiographical experience that showcases their respective backgrounds and upbringings, while providing standout to-go offerings and a dynamic neighborhood space for locals to gather.”  The post Show 502, December 3, 2022: Katianna Hong, Chef & Partner – Yangban Society and Yangban Super, Arts District, Downtown Los Angeles Part Two appeared first on SoCal Restaurant Show.

It’s holiday Latke Time at The Spielberg Family’s (yes, the entertainment Spielberg Family) kosher diary restaurant, The Milky Way, located in the Pico / Robertson neighborhood of Los Angeles. “There will be candles, there will be dreidels – but most importantly there will be latkes! Often called “the best in Los Angeles”, people flock to The Milky Way for this Hanukkah necessity. Made fresh and ready to pick up in the signature Milky Way box, the Latke Box features a dozen latkes, house-made apple compote and sour cream.” “A local legend in her own right, The Milky Way’s Leah “Lee Lee” (Spielberg) Adler’s restaurant has been an institution for more than 30 years. Her recipes are next level, and after her passing several years ago, The Spielberg Family is lovingly carrying on her legacy.” “Bernie and Leah (Spielberg) Adler opened the doors to Milky Way restaurant in 1977. Their vision was to offer fine kosher food to the Jewish community at a time when such a thing didn’t exist in Los Angeles. The restaurant soon became known in the global Jewish communities, and among the general public too! Leah was a devoted mother to her four children and a beloved friend and employer. She will always be an iconic figure, revered by so many. Her memory is forever a blessing and her spirit lives on inside Milky Way, its food and community always.” “A Holiday latke kit is $36 for a dozen and includes fresh, house-made apple compote and sour cream through Door Dash or by calling (310) 859-0004.” New menu items include Salmon Piccata Linguine, Edamame Falafel Burger and Roasted Vegetable Chili featuring winter squash, black beans, corn, carrots, bell peppers, scallions, olives, tomatoes, cilantro, cheese, crispy tortilla strips and avocado. Added options for Sunday Brunch are on the refreshed menu for January. We pull Consulting Executive Chef Philip Kastel away from gently frying the latkes to be with us. The post Show 502, December 3, 2022: Phil Kastel, Consulting Executive Chef, The Milky Way, Los Angeles appeared first on SoCal Restaurant Show.

Linda Kissam (Arizona and Seattle-based) is the immediate past President of the International Food Wine and Travel Writers Association (IFWTWA), a by-invitation only group of credentialed travel journalists primarily based in North America. Last month Princess Cruises brought Linda to San Pedro to board their newest ship, Discovery Princess, to preview their new VIP amenity, 360: An Extraordinary Experience. “It’s a new, invitation-only experience from Princess Cruises that transports guests nightly to the Mediterranean – no matter where they’re actually sailing – engaging all of their senses with the tastes, sights, sounds, touches and fragrances of the Mediterranean. The fully-immersive 360: An Extraordinary Experience is the cruise line’s most epic experience ever offered and is now available onboard Discovery Princess and coming to Enchanted Princess in late January.” Among the premium cruise lines Princess has always been known for their innovations in technology enhancing the guest experience aboard luxury cruise ships. Linda Kissam is our “Cruise Director” to share highlights of 360: An Extraordinary Experience on Discovery Princess. The post Show 502, December 3, 2022: Linda Kissam, Travel Journalist – Preview of Princess Cruises’ “360-An Extraordinary Experience” 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. What’s going on with Maine Lobster and having it available at Whole Foods? Whole Foods has said that they are going to stop buying and stocking Maine Lobsters. Quite a blow to the hard-working Maine lobsterman. 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 502, December 3, 2022: Chef Andrew Gruel, Co-Host, with “Ask the Chef” appeared first on SoCal Restaurant Show.

“Elegant man-about-town Paul Feig, the director of “Bridesmaids”, “Spy”, and “A Simple Favor” serves up a beautifully designed cocktail and lifestyle guide, Cocktail Time! – The Ultimate Guide to Grown-Up Fun, with hilarious stories from his life.” Paul is also the co-creator of Artingstall’s Brilliant London Dry Gin, a truly versatile gin fit for a starring role behind any bar and the ideal gin for Paul’s beloved Martini. “Cocktail Time! is a love letter to the aesthetics and culture around cocktails. It’s guaranteed to make you want to up your party-giving game—or at least your home bar situation. And it’s an immensely charming and readable window into one man’s friendly obsession.” Paul joins us with a proper gin Martini in hand (stirred and not shaken.) When we last spoke with Chefs Ross Pangilinan (Terrace by Mix Mix) and Nick Weber they had just debuted their collaboration, Populaire at South Coast Plaza. They are also the official in-house caterers and oversee Verdant, the café at the spectacular new Orange County Museum of Art in the Segerstrom Center for the Arts campus in Costa Mesa. “OCMA’s café Verdant offers a fresh, innovative, plant-forward menu that rotates and highlights the bounty of local and seasonal produce in Southern California. Chef Ross leads Verdant with Chef Nick Weber and General Manager Alyssa McDiarmid, both alumnae of the Patina Group.” An example of a menu item is the Vegetable Tagine with farmers market vegetables, dates, apricot, almonds, basmati rice, mint and cilantro emulsion. Also charcuterie and cheese boards are available. Chefs Ross and Nick take a break from their busy Holiday kitchens to join us along with Alyssa McDiarmid, Managing Partner for Catering by Mix Mix at OCMA..“Sarah Simms Hendrix and Boo Simms are Lady & Larder. The enterprise is 100% lady-owned. They are both twin sisters and best friends. They grew up in the kitchen. Sarah’s and Boo’s little dream shop located in Santa Monica, California showcases American made cheese, charcuterie, beer and wine along with a curated assortment of seasonal accompaniments including locally grown flowers, fresh bread, caviar, tinned fish, jam, mustard and honey. The sisters believe in supporting a 100% domestic and sustainable food culture; one that will continue to thrive for generations to come.” Sarah Simms takes a break from assembling a colorful cheese board to join 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. What’s the 411 on this 4 per cent surcharge you now see on the checks of many fine-dining restaurants for a “contribution to staff health care” costs? Should you tip on this, too? We’ll ask the chef…Now that the Thanksgiving feast 2022 is behind us the mission is what creatively can be done with the typically abundant leftovers. Chefs don’t waste food. Chef Andrew provides his own culinary inspiration. All of this and heaping helpings of extra deliciousness on this week’s not-to-miss show! The post Show 501, November 26, 2022: Show Preview with Executive Producer & Co-Host Andy Harris appeared first on SoCal Restaurant Show.

“Elegant man-about-town Paul Feig, the director of “Bridesmaids”, “Spy”, and “A Simple Favor”  serves up a beautifully designed cocktail and lifestyle guide, Cocktail Time! – The Ultimate Guide to Grown-Up Fun, with hilarious stories from his life.” Paul is also the co-creator of Artingstall’s Brilliant London Dry Gin, a truly versatile gin fit for a starring role behind any bar and the ideal gin for Paul’s beloved martini. “Famed TV and film writer, director, and producer Paul Feig is obsessed with cocktails and cocktail culture. It’s about having great conversations with friends. It’s about putting on your best clothes and throwing a smart gathering or heading to your favorite bar and having an interesting chat with the bartender. And it’s about staying home, mixing a drink and sipping it in a beautiful glass as you watch a great old movie by yourself.” “Paul has made an art and a science out of creating these elegant and festive environments and living his best life, whether at home in LA or New York or London or on location around the world, and it’s all here in Cocktail Time! — how to make the drinks, how to throw the parties, what music to play, what glassware you need and more, along with 125 cocktail recipes, each served along with funny insider stories about Paul’s Hollywood life and famous friends.” Cocktail Time! covers everything, from classics (and variations on them) like martinis, negronis, and hot toddies to original concoctions such as “The Feigtini” and holiday cocktails, as well as recipes from film and TV industry friends, such as the Charlize Theron Gibson, the Very Cherry Kerry (Washington), the (Angela) Kinsey Gin Fizz, Henry (Golding)’s Honey Plum G&T, and The Five (Michelle) Yeoh-Larm Fire. “Cocktail Time! is a love letter to the aesthetics and culture around cocktails. It’s guaranteed to make you want to up your party-giving game—or at least your home bar situation. And it’s an immensely charming and readable window into one man’s friendly obsession.” Cocktail Time! also includes helpful hints for setting up a home bar, the basic equipment needed, and a short list of mixers and spirits on the menu for the initial stocking of the proper home bar. Paul joins us with a proper gin Martini in hand (stirred and not shaken.) The post Show 501, November 26, 2022: Paul Feig, Filmmaker, author of Cocktail Time! and Creator of Artingstall’s Gin Part One appeared first on SoCal Restaurant Show.

“Elegant man-about-town Paul Feig, the director of “Bridesmaids”, “Spy”, and “A Simple Favor” serves up a beautifully designed cocktail and lifestyle guide, Cocktail Time! – The Ultimate Guide to Grown-Up Fun, with hilarious stories from his life.” Paul is also the co-creator of Artingstall’s Brilliant London Dry Gin, a truly versatile gin fit for a starring role behind any bar and the ideal gin for Paul’s beloved martini. “Famed TV and film writer, director, and producer Paul Feig is obsessed with cocktails and cocktail culture. It’s about having great conversations with friends. It’s about putting on your best clothes and throwing a smart gathering or heading to your favorite bar and having an interesting chat with the bartender. And it’s about staying home, mixing a drink and sipping it in a beautiful glass as you watch a great old movie by yourself.” “Paul has made an art and a science out of creating these elegant and festive environments and living his best life, whether at home in LA or New York or London or on location around the world, and it’s all here in Cocktail Time! — how to make the drinks, how to throw the parties, what music to play, what glassware you need and more, along with 125 cocktail recipes, each served along with funny insider stories about Paul’s Hollywood life and famous friends.” Cocktail Time! covers everything, from classics (and variations on them) like martinis, negronis, and hot toddies to original concoctions such as “The Feigtini” and holiday cocktails, as well as recipes from film and TV industry friends, such as the Charlize Theron Gibson, the Very Cherry Kerry (Washington), the (Angela) Kinsey Gin Fizz, Henry (Golding)’s Honey Plum G&T, and The Five (Michelle) Yeoh-Larm Fire. For the Quarantine Cocktail Time! Instagram shows Paul created “The Squeaky Door” (Show 40) gin-based cocktail with several liqueurs including Cherry Heering. It resulted in an inspired collaboration with Redbird in Downtown Los Angeles where “The Squeaky Door” was the featured cocktail and even available in a limited-edition bottled version to take home. “Cocktail Time! is a love letter to the aesthetics and culture around cocktails. It’s guaranteed to make you want to up your party-giving game—or at least your home bar situation. And it’s an immensely charming and readable window into one man’s friendly obsession.” Paul continues with us with a proper gin Martini in hand (stirred and not shaken.) The post Show 501, November 26, 2022: Paul Feig, Filmmaker, author of Cocktail Time! and Creator of Artingstall’s Gin Part Two appeared first on SoCal Restaurant Show.

When we last spoke with Chefs Ross Pangilinan (Terrace by Mix Mix) and Nick Weber they had just debuted Populaire at South Coast Plaza. They are also the official in-house caterers and oversee Verdant, the café at the spectacular new Orange County Museum of Art in the Segerstrom Center for the Arts campus in Costa Mesa. “OCMA’s café Verdant offers a fresh, innovative, plant-forward menu that rotates and highlights the bounty of local and seasonal produce in Southern California. Chef Ross leads Verdant with Chef Nick Weber and General Manager Alyssa McDiarmid, both alumnae of the Patina Group.” An example of a menu item is the Vegetable Tagine with farmers market vegetables, dates, apricot, almonds, basmati rice, mint and cilantro emulsion. Also charcuterie and cheese boards are available. “In addition to its menu of California cuisine replete with locally sourced, organic ingredients, Verdant offers gourmet coffees and teas, including ceremonial-grade matcha, and features a full bar with a carefully curated wine list and craft cocktails. The café space is located on the museum’s Upper Plaza and provides visitors with a chic and joyful dining experience in a bright and creative setting.” Closed on Monday. Chefs Ross and Nick take a break from their busy Holiday kitchens to join us. They are joined by Alyssa McDiarmid, Managing Partner for Catering by Mix Mix at OCMA and Populaire Modern Bistro. The post Show 501, November 26, 2022: Verdant at the Orange County Museum of Art Part One appeared first on SoCal Restaurant Show.

When we last spoke with Chefs Ross Pangilinan (Terrace by Mix Mix) and Nick Weber they had just debuted Populaire at South Coast Plaza. They are also the official in-house caterers and oversee Verdant, the café at the spectacular new Orange County Museum of Art in the Segerstrom Center for the Arts campus in Costa Mesa. “OCMA’s café Verdant offers a fresh, innovative, plant-forward menu that rotates and highlights the bounty of local and seasonal produce in Southern California. Chef Ross leads Verdant with Chef Nick Weber and General Manager Alyssa McDiarmid, both alumnae of the Patina Group.” An example of a menu item is the Vegetable Tagine with farmers market vegetables, dates, apricot, almonds, basmati rice, mint and cilantro emulsion. Also charcuterie and cheese boards are available. “In addition to its menu of California cuisine replete with locally sourced, organic ingredients, Verdant offers gourmet coffees and teas, including ceremonial-grade matcha, and features a full bar with a carefully curated wine list and craft cocktails. The café space is located on the museum’s Upper Plaza and provides visitors with a chic and joyful dining experience in a bright and creative setting.” Closed on Monday. Chefs Ross and Nick take a further break from their busy Holiday kitchens to join us. They are again joined by Alyssa McDiarmid, Managing Partner for Catering by Mix Mix at OCMA and Populaire Modern Bistro. The post Show 501, November 26, 2022: Verdant at the Orange County Museum of Art Part Two appeared first on SoCal Restaurant Show.

“Sarah Simms Hendrix and Boo Simms are Lady & Larder. The enterprise is 100% lady-owned. They are both twin sisters and best friends. They grew up in the kitchen. Sarah’s and Boo’s little dream shop located in Santa Monica, California showcases American made cheese, charcuterie, beer and wine along with a curated assortment of seasonal accompaniments including locally grown flowers, fresh bread, caviar, tinned fish, jam, mustard and honey. The sisters believe in supporting a 100% domestic and sustainable food culture; one that will continue to thrive for generations to come.” “Lady & Larder’s goal is simple: offer the very best stuff they can get their hands on. They have found that the finest ingredients come from small batch, local producers and Sarah and Boo, like you, know there are no substitutes for quality. These American farmers, craftsmen, butchers, wine makers, beer brewers and master cheesemakers are truly the best of the best. Lady & Larder is so proud to support their unwavering commitment and dedication to their craft.” “Shop Offerings: Full-Service Cut-to-Order Cheese and Charcueterie Counter, Blooms by the Bunch, Fresh Baguettes and Loaves, Larder Staples such as Olive Oil, Flake Salt and Cultured Butter, Caviar, Farmers Market Produce, Rotating Craft Beer Case, Natural Wines, Hand-Dipped Candles and our Apertif Wall featuring Small Batch Vermouth, Tinned Fish and Linen Cocktail Napkins. They offer their Secret Lunch Menu daily from 12-3PM featuring Sandwiches, Salad and Picnic Boxes. With 24 hours notice, they offer their Lady and Larder Cheese and Charcuterie Boards or Crudites Boards and custom Cheese Cakes.” Sarah Simms takes a break from assembling a colorful cheese board to join us. The post Show 501, November 26, 2022: Sarah Simms Hendrix, Lady & Larder, Santa Monica Part One appeared first on SoCal Restaurant Show.

“Sarah Simms Hendrix and Boo Simms are Lady & Larder. The enterprise is 100% lady-owned. They are both twin sisters and best friends. They grew up in the kitchen. Sarah’s and Boo’s little dream shop located in Santa Monica, California showcases American made cheese, charcuterie, beer and wine along with a curated assortment of seasonal accompaniments including locally grown flowers, fresh bread, caviar, tinned fish, jam, mustard and honey. The sisters believe in supporting a 100% domestic and sustainable food culture; one that will continue to thrive for generations to come.” “Lady & Larder’s goal is simple: offer the very best stuff they can get their hands on. They have found that the finest ingredients come from small batch, local producers and Sarah and Boo, like you, know there are no substitutes for quality. These American farmers, craftsmen, butchers, wine makers, beer brewers and master cheesemakers are truly the best of the best. Lady & Larder is so proud to support their unwavering commitment and dedication to their craft.” “Shop Offerings: Full-Service Cut-to-Order Cheese and Charcueterie Counter, Blooms by the Bunch, Fresh Baguettes and Loaves, Larder Staples such as Olive Oil, Flake Salt and Cultured Butter, Caviar, Farmers Market Produce, Rotating Craft Beer Case, Natural Wines, Hand-Dipped Candles and our Apertif Wall featuring Small Batch Vermouth, Tinned Fish and Linen Cocktail Napkins. They offer their Secret Lunch Menu daily from 12-3PM featuring Sandwiches, Salad and Picnic Boxes. With 24 hours notice, they offer their Lady and Larder Cheese and Charcuterie Boards or Crudites Boards and custom Cheese Cakes.” Sarah Simms takes a 2nd break from assembling a colorful cheese and charcuterie board to continue with us. The post Show 501, November 26, 2022: Sarah Simms Hendrix, Lady & Larder, Santa Monica Part Two appeared first on SoCal Restaurant Show.