SoCal Restaurant Show

“With the full-service Lola’s by MFK in the former CaliVino Wine Pub space off Katella Avenue next door to Angel Stadium, Chef Henry Pineda, 31, is celebrating his mother’s Filipino and father’s Guatemalan roots through the lens of his favorite meal serving a Modern Filipino Brunch from 8:30 a.m. to 2:00 p.m., 7 days. Dinner will eventually follow. Chef Henry operates Lola’s by MFK with his wife and business partner, Amanda “Panda” Pineda. “Every year on my birthday we don’t go to dinner, we go to breakfast,” said Pineda, who grew up in L.A and moved to Anaheim when he was six. “Breakfast was always the meal where my family ate together. My dad worked the graveyard shift and would just be coming home right before my mom was about to head out.” “Pineda has worked in restaurants since age 18 starting at Mama Cozza’s in Anaheim. He’s also cooked at Orange Hill in Orange; ADYA in Anaheim; Starfish in Laguna Beach; Shabu Shabu in Santa Ana; Smoking Ribs in Garden Grove; and The Penthouse inside The Huntley Hotel in Santa Monica. Pineda opened MFK by Aysee’s original location on the border of Anaheim and Buena Park in 2016 at age 26. That restaurant tragically burned down one night in September 2020 when a fire spontaneously broke out.” Pineda’s Brunch classics include Lola’s Crispy Sisig, Adobo Fried Rice Omelet, Ube Pancakes, Sweet Avocado Pancakes and Ube Tres Leches French Toast. Lola’s beer and wine license just came through so Filipino craft beer (unusually on tap) and exotic fruit-based libations will soon appear on the menu. Chef Henry takes a break from the Brunch rush to join us with spatula in hand. The post Show 494, October 8, 2022: Chef Henry Pineda, Proprietor, Lola’s by MFK, Anaheim Part One appeared first on SoCal Restaurant Show.

“With the full-service Lola’s by MFK in the former CaliVino Wine Pub space off Katella Avenue next door to Angel Stadium, Chef Henry Pineda, 31, is celebrating his mother’s Filipino and father’s Guatemalan roots through the lens of his favorite meal serving a Modern Filipino Brunch from 8:30 a.m. to 2:00 p.m., 7 days. Dinner will eventually follow. Chef Henry operates Lola’s by MFK with his wife and business partner, Amanda “Panda” Pineda. “Every year on my birthday we don’t go to dinner, we go to breakfast,” said Pineda, who grew up in L.A and moved to Anaheim when he was six. “Breakfast was always the meal where my family ate together. My dad worked the graveyard shift and would just be coming home right before my mom was about to head out.” “Pineda has worked in restaurants since age 18 starting at Mama Cozza’s in Anaheim. He’s also cooked at Orange Hill in Orange; ADYA in Anaheim; Starfish in Laguna Beach; Shabu Shabu in Santa Ana; Smoking Ribs in Garden Grove; and The Penthouse inside The Huntley Hotel in Santa Monica. Pineda opened MFK by Aysee’s original location on the border of Anaheim and Buena Park in 2016 at age 26. That restaurant tragically burned down one night in September 2020 when a fire spontaneously broke out.” Pineda’s Brunch classics include Lola’s Crispy Sisig, Adobo Fried Rice Omelet, Ube Pancakes, Sweet Avocado Pancakes and Ube Tres Leches French Toast. Lola’s beer and wine license just came through so Filipino craft beer (unusually on tap) and exotic fruit-based libations will soon appear on the menu. Chef Henry takes a second break from the Brunch rush to rejoin us with spatula in hand. The post Show 494, October 8, 2022: Chef Henry Pineda, Proprietor, Lola’s by MFK, Anaheim Part Two appeared first on SoCal Restaurant Show.

“Every New Yorker knows the satisfaction of biting into the perfect pickle. Whether it’s a family recipe passed down from generations, or your go-to cart in the middle of Manhattan, one never has to venture too far to find their favorite, tasty treat.” “After spending almost 30 years working in NYC, Scott Kaylin (aka “The Pickle Man”) found himself on the West Coast becoming his best self. However, one thing was missing: New York pickles. Well, honestly, even just an edible pickle. And that’s when Scott realized he had no choice but to make it easy for everyone, regardless of which coast they call home, to enjoy what he grew up knowing, loving, and suddenly wanting more than ever before. Kaylin + Kaylin Pickles was the inspired result.” “Pickles bring people happiness. Scott witnessed this first hand in the spring of 2020, one month after opening the first pickle-tasting bar at The Original Farmer’s Market at 3rd St. & Fairfax Ave. in Los Angeles. Week after week, even through a global pandemic, customers kept calling, reaching out, and coming back for their favorite flavors of spicy, sour, and sweet –– ensuring we would not only survive, but make it out on the other side. From there, the idea of Kaylin + Kaylin was solidified.”  “Whether looking for pickles that are fermented, brined, the perfect addition to any recipe, or a salty, standalone snack, each of Kaylin + Kaylin’s flavors are crafted to cure any craving, and keep tastebuds buzzing for more. Kaylin + Kaylin brings a modern approach to a timeless food that can be enjoyed wherever, whenever, and by whomever.” Think you hate pickles? Scott modestly suggests you try his Honey Mustard Pickles. They are sweet, tangy and the combo makes no sense but, boy, does it work. Scott observes that 98 per cent of his guests who sample the Honey Mustard at the Kaylin + Kaylin Pickle-Tasting Bar become converts. No honey is actually used in the preparation so the pickles are Vegan. Scott takes a pause from his busy pickle-tasting bar at the Original Farmers Market to be our guest. The post Show 494, October 8, 2022: Scott Kaylin, “The Pickle Man” of Kaylin + Kaylin Pickles, Original Farmers Market Part One appeared first on SoCal Restaurant Show.

“Every New Yorker knows the satisfaction of biting into the perfect pickle. Whether it’s a family recipe passed down from generations, or your go-to cart in the middle of Manhattan, one never has to venture too far to find their favorite, tasty treat.” “After spending almost 30 years working in NYC, Scott Kaylin (aka “The Pickle Man”) found himself on the West Coast becoming his best self. However, one thing was missing: New York pickles. Well, honestly, even just an edible pickle. And that’s when Scott realized he had no choice but to make it easy for everyone, regardless of which coast they call home, to enjoy what he grew up knowing, loving, and suddenly wanting more than ever before. Kaylin + Kaylin Pickles was the inspired result.” “Pickles bring people happiness. Scott witnessed this first hand in the spring of 2020, one month after opening the first pickle-tasting bar at The Original Farmer’s Market at 3rd St. & Fairfax Ave. in Los Angeles. Week after week, even through a global pandemic, customers kept calling, reaching out, and coming back for their favorite flavors of spicy, sour, and sweet –– ensuring we would not only survive, but make it out on the other side. From there, the idea of Kaylin + Kaylin was solidified.”  “Whether looking for pickles that are fermented, brined, the perfect addition to any recipe, or a salty, standalone snack, each of Kaylin + Kaylin’s flavors are crafted to cure any craving, and keep tastebuds buzzing for more. Kaylin + Kaylin brings a modern approach to a timeless food that can be enjoyed wherever, whenever, and by whomever.” Think you hate pickles? Scott modestly suggests that you try their Honey Mustard Pickles. They are sweet, tangy and the combo logically makes no sense but, boy, does it work. The clear majority of guests who sample the Honey Mustard at the Kaylin + Kaylin Pickle-Tasting Bar become converts. No honey is used so it’s Vegan…. Scott takes a further pause from his busy pickle-tasting bar at the Original Farmers Market to continue as our guest. The post Show 494, October 8, 2022: Scott Kaylin, “The Pickle Man” of Kaylin + Kaylin Pickles, Original Farmers Market Part Two appeared first on SoCal Restaurant Show.

“Ray Lampe (aka Dr. BBQ) grew up in Chicago and after high school spent 25 years in the family trucking business. In 2000 the trucking business had run its course, and it was time for Ray to try something new. He had been participating in BBQ cookoffs as a hobby since 1982, so he decided to take a leap and turn his hobby into a career. In 2000 Ray moved to Florida and began his career as an outdoor cooking expert.” “In 2018 Ray opened “Dr. BBQ” restaurant, a modern American Smokehouse, in St. Petersburg, Florida with Roger and Suzanne Perry (the proprietors of Datz Restaurant Group.)” The sliced, smoked Brisket is ethereal and the Epic Peanut Butter Pie is a wonder of pure decadence. All the BBQ sauces are house-made. Since 2000, Ray has been busy in the culinary world. He’s been a judge on Food Network’s “Firemasters,” “Tailgate Warriors with Guy Fieri,” and “Chopped” as well as a judge on “Smoked,” NBC’s “Food Fighters,” and on Travel Channel’s “American Grilled.” Ray is spokesperson for the National Turkey Federation and Dizzy Pig Seasoning Co. and has previously been spokesperson for the Big Green Egg Grill, Cabo Wabo Tequila, Kansas City Steak Co. and The National Pork Board. Ray has written nine best-selling cookbooks including Slow Fire: The Beginner’s Guide to Barbecue and is currently scoping out his tenth. He has competed in over 300 BBQ competitions and has won over 300 awards. In 2014 Ray was inducted into the prestigious BBQ Hall of Fame. Pitmaster Ray takes a break from the smoker to join us with tongs in hand. The post Show 494, October 8, 2022: Pitmaster Ray Lampe, “DR. BBQ”, St. Petersburg, Florida Part One appeared first on SoCal Restaurant Show.

“Ray Lampe (aka Dr. BBQ) grew up in Chicago and after high school spent 25 years in the family trucking business. In 2000 the trucking business had run its course, and it was time for Ray to try something new. He had been participating in BBQ cookoffs as a hobby since 1982, so he decided to take a leap and turn his hobby into a career. In 2000 Ray moved to Florida and began his career as an outdoor cooking expert.” “In 2018 Ray opened “Dr. BBQ” restaurant, a modern American Smokehouse, in St. Petersburg, Florida with Roger and Suzanne Perry (the proprietors of Datz Restaurant Group.)” The sliced, smoked Brisket is ethereal and the Epic Peanut Butter Pie is a wonder of pure decadence. All the BBQ sauces are house-made. The 2nd level houses the Burnt Ends Tiki Bar which is an attraction seen in few distinguished BBQ spots. Since 2000, Ray has been busy in the culinary world. He’s been a judge on Food Network’s “Firemasters,” “Tailgate Warriors with Guy Fieri,” and “Chopped” as well as a judge on “Smoked,” NBC’s “Food Fighters,” and on Travel Channel’s “American Grilled.” Ray is spokesperson for the National Turkey Federation and Dizzy Pig Seasoning Co. and has previously been spokesperson for the Big Green Egg Grill, Cabo Wabo Tequila, Kansas City Steak Co. and The National Pork Board. Ray has written nine best-selling cookbooks including Slow Fire: The Beginner’s Guide to Barbecue and is currently scoping out his tenth. He has competed in over 300 BBQ competitions and has won over 300 awards. In 2014 Ray was inducted into the prestigious BBQ Hall of Fame. Pitmaster Ray takes a 2nd break from the smoker to continue with us with tongs in hand. The post Show 494, October 8, 2022: Pitmaster Ray Lampe, “DR. BBQ”, St. Petersburg, Florida 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. The Season of Holiday cooking is soon on the horizon…Is it always better with butter as culinary icon Julia Child suggested? Chef Andrew discusses the ins and outs of using butter in cooking. With the price of butter on the rise Chef Andrew also suggests some of his preferred brands. Chef Andrew explains with his usual insight.… Chef Andrew is currently hosting a fun recipe contest to coincide with the opening of Calico Fish House in Huntington Beach. If your original recipe is the winner that dish permanently goes on Calico’s menu and every time you visit Calico Fish House you can enjoy your creation absolutely free for a full year. That’s a deal. Details on Calico’s Instagram feed. The post Show 494, October 8, 2022: Chef Andrew Gruel, Co-Host, with “Ask the Chef” appeared first on SoCal Restaurant Show.

Thanks so much for 10 years of listenership. Today’s show marks the official 10th Anniversary of the debut of the “SoCal Restaurant Show” on AM 830 KLAA! “Exemplifying an elevated concept of sea-to-table Surf and Turf in Orange County, Outer Reef at the Laguna Cliffs Marriott Resort in Dana Point pairs seafood sourced exclusively from the Pacific Coast with bold flavors of prime meats. Spearheaded by critically lauded John Tesar, a multiple James Beard Award nominee and Michelin Starred Chef, Outer Reef’s dinner menu highlights fresh California produce, high-quality meats and seafoods including fresh shellfish, caviar, and crudo, all alongside a curated cocktail program. Outer Reef is inspired by Chef Tesar’s critically acclaimed seafood restaurant Knife & Spoon (Orlando) and his premium steakhouse, Knife (Dallas and Plano.)” Chef John Tesar and Chef de Cuisine Jayro Martinez take a break from their busy kitchens to join us. “Solvang’s Coast Range & Vaquero Bar, a Central Coast steakhouse and seafood restaurant including a full cocktail bar as well as deli counter, meat counter and pastry program launched last year. Coast Range & Vaquero Bar celebrates the best that the Central Coast has to offer including steaks from the area’s storied ranches, seafood directly from Central Coast wharves, craft cocktails, and a wine program showcasing the region’s finest producers. The restaurant concept also includes proprietary product from the owner’s Santa Ynez ranch, Coast Range Ranch. Vaquero Bar displays a full cocktail menu, local wine and craft beer, and an elevated yet casual bar food menu.” Co-Founder Anthony Carron and Executive Chef Chris Fox join us. “Culver City’s classic Tito’s Tacos and Tito’s Handmade Vodka are teaming up for the fifth year in a row to host “Tito’s Fiesta Mexicana,” an annual event that celebrates National Taco Day and National Vodka Day while raising funds for the Culver City Arts Foundation. On October 4, which also happens to be Taco Tuesday, the highly-anticipated event returns, bringing together two iconic brands and an exciting roster of world-class performers on the same stage. In the fifth year of hosting Tito’s Fiesta Mexicana, Tito’s Tacos and Tito’s Handmade Vodka are celebrating two very special milestones. This year’s event will take place on Tuesday, October 4, marking the first time National Taco Day has taken place on a Tuesday since 2016. With this year’s event falling on Taco Tuesday, it is sure to be one to remember.” 3rd Generation Co-Owner Lynne Davidson joins us with cheese tacos, chips and fresh salsa at the ready. 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. More and more of us are working the principals of the Mediterranean Diet into our meals. Olive oil is an important component. How do you use the various grades of olive oil in your cooking? Where does Extra Virgin olive oil fit into all of this? Chef Andrew provides the informative overview. Chef Andrew also highlights what goes into preparing the ultimate fish taco just in time for National Taco Day on Oct. 4th. All of this and heaping helpings of extra deliciousness on this week’s not-to-miss show! The post Show 493, October 1, 2022: Show Preview with Executive Producer & Co-Host Andy Harris appeared first on SoCal Restaurant Show.

“Exemplifying an elevated concept of sea-to-table Surf and Turf in Orange County, Outer Reef at the Laguna Cliffs Marriott Resort in Dana Point pairs seafood sourced exclusively from the Pacific Coast with bold flavors of prime meats. Spearheaded by critically lauded John Tesar, a multiple James Beard Award nominee and Michelin Starred Chef, Outer Reef’s dinner menu highlights fresh California produce, high-quality meats and seafoods including fresh shellfish, caviar, and crudo, all alongside a curated cocktail program.” “Outer Reef is inspired by Chef Tesar’s critically acclaimed seafood restaurant Knife & Spoon (Orlando) and his premium steakhouse, Knife (Dallas and Plano.)” The premium certified Akaushi beef is sourced from HeartBrand in Texas overseen by 3rd & 4th generation cattle ranchers. The Chef de Cuisine is Jayro Martinez, most recently the opening chef at the well-regarded Mayfield Restaurant & Market in San Juan Capistrano and a distinguished alum of the Careers through Culinary Arts Program (C-CAP.) “Outer Reef reflects Dana Point’s signature mix of elegant sophistication and laidback coastal culture, making it an ideal destination for any special occasion from romance to family time, a new business endeavor to an unforgettable time with friends. Savor your meal under the warm Southern Californian sunshine in an incredibly relaxed, ocean-view environment (indoors or outdoors) that is not to be missed.” Chefs John Tesar and Jayro Martinez take a break from their busy kitchens to join us. The post Show 493, October 1, 2022: Outer Reef in Dana Point with Executive Chef John Tesar and Chef de Cuisine Jayro Martinez Part One appeared first on SoCal Restaurant Show.

“Exemplifying an elevated concept of sea-to-table Surf and Turf in Orange County, Outer Reef at the Laguna Cliffs Marriott Resort in Dana Point pairs seafood sourced exclusively from the Pacific Coast with bold flavors of prime meats. Spearheaded by critically lauded John Tesar, a multiple James Beard Award nominee and Michelin Starred Chef, Outer Reef’s dinner menu highlights fresh California produce, high-quality meats and seafoods including fresh shellfish, caviar, and crudo, all alongside a curated cocktail program.” “Outer Reef is inspired by Chef Tesar’s critically acclaimed seafood restaurant Knife & Spoon (Orlando) and his premium steakhouse, Knife (Dallas and Plano.)” The premium certified Akaushi beef is sourced from HeartBrand in Texas overseen by 3rd & 4th generation cattle ranchers. The Chef de Cuisine is Jayro Martinez, most recently the opening chef at the well-regarded Mayfield Restaurant & Market in San Juan Capistrano and a distinguished alum of the Careers through Culinary Arts Program (C-CAP.) “Outer Reef reflects Dana Point’s signature mix of elegant sophistication and laidback coastal culture, making it an ideal destination for any special occasion from romance to family time, a new business endeavor to an unforgettable time with friends. Savor your meal under the warm Southern Californian sunshine in an incredibly relaxed, ocean-view environment (indoors or outdoors) that is not to be missed.” Chefs John Tesar and Jayro Martinez take another break from their busy kitchens to continue with us. The post Show 493, October 1, 2022: Outer Reef in Dana Point with Executive Chef John Tesar and Chef de Cuisine Jayro Martinez Part Two appeared first on SoCal Restaurant Show.

“Solvang’s Coast Range & Vaquero Bar, a Central Coast steakhouse and seafood restaurant including a full cocktail bar as well as deli counter, meat counter and pastry program launched last year.” “Coast Range & Vaquero Bar celebrates the best that the Central Coast has to offer including steaks from the area’s storied ranches, seafood directly from Central Coast wharves, craft cocktails, and a wine program showcasing the region’s finest producers. The restaurant concept also includes proprietary product from the owner’s Santa Ynez ranch, Coast Range Ranch. Vaquero Bar displays a full cocktail menu, local wine and craft beer, and an elevated yet casual bar food menu.” Brunch served daily but dark on Tuesday. “Award-winning chefs and industry veterans Anthony Carron, Lincoln Carson, and Steven Fretz joined forces with renowned sommelier and winemaker, Rajat Parr, to bring their collective experience to the new all-day dining concept in the heart of Solvang. Chris Fox is the Executive Chef.” “They say there’s always a silver lining. While 2020 brought challenges it also allowed us to assemble a world-class team of chefs and find the perfect space to showcase our talents in a part of the world we love,” said Chef Anthony Carron. Co-Founder Anthony Carron and Executive Chef Chris Fox join us. The post Show 493, October 1, 2022: Coast Range & Vaquero Bar, Solvang, with Co-Proprietor Anthony Carron and Executive Chef Chris Fox Part One appeared first on SoCal Restaurant Show.

“Solvang’s Coast Range & Vaquero Bar, a Central Coast steakhouse and seafood restaurant including a full cocktail bar as well as deli counter, meat counter and pastry program launched last year.” “Coast Range & Vaquero Bar celebrates the best that the Central Coast has to offer including steaks from the area’s storied ranches, seafood directly from Central Coast wharves, craft cocktails, and a wine program showcasing the region’s finest producers. The restaurant concept also includes proprietary product from the owner’s Santa Ynez ranch, Coast Range Ranch. Vaquero Bar displays a full cocktail menu, local wine and craft beer, and an elevated yet casual bar food menu.” Brunch served daily but dark on Tuesday. “Award-winning chefs and industry veterans Anthony Carron, Lincoln Carson, and Steven Fretz joined forces with renowned sommelier and winemaker, Rajat Parr, to bring their collective experience to the new all-day dining concept in the heart of Solvang. Chris Fox is the Executive Chef.” “They say there’s always a silver lining. While 2020 brought challenges it also allowed us to assemble a world-class team of chefs and find the perfect space to showcase our talents in a part of the world we love,” said Chef Anthony Carron. “The Coast Range partners have just launched the nearby Campo del Sol, offering contemporary and traditional Mexican food with an emphasis on locally-sourced, fresh and artisanal ingredients.” Subject of a future conversation… Co-Founder Anthony Carron and Executive Chef Chris Fox continue with us with a house special, California Artichoke Appetizer at the ready. The post Show 493, October 1, 2022: Coast Range & Vaquero Bar, Solvang, with Co-Proprietor Anthony Carron and Executive Chef Chris Fox Part Two appeared first on SoCal Restaurant Show.

“Culver City’s classic Tito’s Tacos and Tito’s Handmade Vodka are teaming up for the fifth year in a row to host “Tito’s Fiesta Mexicana,” an annual event that celebrates National Taco Day and National Vodka Day while raising funds for the Culver City Arts Foundation. On October 4, which also happens to be Taco Tuesday, the highly-anticipated event returns, bringing together two iconic brands and an exciting roster of world-class performers on the same stage.” “As part of the event, attendees will be able to enjoy delicious award-winning tacos and Tito’s Handmade Vodka specialty cocktails, along with seven hours of nonstop Mexican entertainment by traditional mariachi artists including Grammy Award-nominated Mariachi Sol De Mexico De Jose Hernandez, all-female favorites Mariachi Reyna De Los Angeles, and Trio Chapala; folklorico dancers DanzArts / Sabor a Mexico Dance Company, and a special appearance by standup comic Jesus Trejo.” “In the fifth year of hosting Tito’s Fiesta Mexicana, Tito’s Tacos and Tito’s Handmade Vodka are celebrating two very special milestones. This year’s event will take place on Tuesday, October 4, marking the first time National Taco Day has taken place on a Tuesday since 2016. With this year’s event falling on Taco Tuesday, it is sure to be one to remember.” “Additionally, Tito’s Tacos and Tito’s Handmade Vodka will continue their philanthropic tradition, donating 100% of the proceeds from the event to the Culver City Arts Foundation. The event has raised over $50,000 over the past years, with this year’s donation expected to increase significantly.” 3rd Generation Proprietor Lynne Davidson joins us with cheese tacos, chips and fresh salsa at the ready. The post Show 493, October 1, 2022: “Tito’s Fiesta Mexicana” with Tito’s Tacos (Culver City) Co-Owner Lynne Davidson Part One appeared first on SoCal Restaurant Show.

“Culver City’s classic Tito’s Tacos and Tito’s Handmade Vodka are teaming up for the fifth year in a row to host “Tito’s Fiesta Mexicana,” an annual event that celebrates National Taco Day and National Vodka Day while raising funds for the Culver City Arts Foundation. On October 4, which also happens to be Taco Tuesday, the highly-anticipated event returns, bringing together two iconic brands and an exciting roster of world-class performers on the same stage.” “In the fifth year of hosting Tito’s Fiesta Mexicana, Tito’s Tacos and Tito’s Handmade Vodka are celebrating two very special milestones. This year’s event will take place on Tuesday, October 4, marking the first time National Taco Day has taken place on a Tuesday since 2016. With this year’s event falling on Taco Tuesday, it is sure to be one to remember.” “Additionally, Tito’s Tacos and Tito’s Handmade Vodka will continue their philanthropic tradition, donating 100% of the proceeds from the event to the Culver City Arts Foundation. The event has raised over $50,000 over the past years, with this year’s donation expected to increase significantly.” “Founded in 1959 by Benjamin Davidson and now run by his granddaughter Lynne Davidson, Tito’s Tacos is an iconic Mexican fast casual restaurant in Culver City, CA. Known for its “folded” hard shell tacos and burritos beloved by celebrities, locals and visitors, Tito’s menu features crispy beef tacos, tamales, burritos, enchiladas, tostadas and guacamole, among other dishes. The cuisine is made from scratch daily using original recipes and served to thousands of loyal fans daily, often by employees who have been with Tito’s for decades.” 3rd Generation Proprietor Lynne Davidson continues with us with cheese tacos, chips and fresh house salsa at the ready. The post Show 493, October 1, 2022: “Tito’s Fiesta Mexicana” with Tito’s Tacos (Culver City) Co-Owner Lynne Davidson 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. More and more of us are working the principals of the Mediterranean Diet into our meals. Olive oil is an important component. How do you use the various grades of olive oil in your cooking? Where does Extra Virgin olive oil fit into all of this? What dishes should it be used with? Chef Andrew provides the informative overview. Chef Andrew also highlights what goes into preparing the ultimate fish taco just in time for National Taco Day on Oct. 4th. Chef Andrew is currently hosting a fun recipe contest to coincide with the opening of Calico Fish House in Huntington Beach. If your original recipe is the winner that dish permanently goes on Calico’s menu and every time you visit Calico Fish House you can enjoy your creation absolutely free for a full year. That’s a deal. Details on Calico’s Instagram feed. The post Show 493, October 1, 2022: Chef Andrew Gruel, Co-Host, with “Ask the Chef” appeared first on SoCal Restaurant Show.

“Founded in Hanalei by siblings Hana and Nile Dreiling, Holey Grail has built a cult-following for its donuts made with taro-based dough and unique Hawaiian-inspired flavors using ethically sourced ingredients from locally owned farms. From the 2018 opening of its first food truck, originally starting with a little red hamburger trailer and $100 fryer, they quickly garnered hours long lines of people. Holey Grail now operates two storefronts in Hawaii and a food truck in Waikiki, and has become a much-loved stalwart of the island. This year, Holey Grail made its debut on the mainland, as they prepare to open two shops in Los Angeles [Santa Monica & Larchmont] in addition to a food truck currently parked at the Platform in Culver City and usually at the Mar Vista Farmers Market on Sunday.” Holey Grail’s Co-founder Nile Dreiling joins us. Restaurateurs Buddy and Jennifer Foy operate a pair of establishments in two different states. The Chateau On The Lake is located in Bolton Landing, New York on Lake George and the Chateau Anna Maria (launched in late December of 2020) is at the Waterline Villas and Marina Resort (An Autograph Collection property) on Anna Maria Island, Fl. “The Foy’s second location on picturesque Anna Maria Island is an interpretation of the Chateau brand with a Southern twist. Chateau Anna Maria’s cuisine is “French inspired with Italian portions.” Jennifer Foy is first-generation Italian, which means everyone must have enough portions. Chateau Anna Maria serves fresh fish, Colorado and Iowa Beef, and other chef selections. The Foys invite you to explore your palette and indulge in their fresh ingredients, attention to detail, cleanliness, and atmosphere.” Buddy and Jennifer Foy are our guests. “Robin Sussingham is the publisher and editor of Edible Tampa Bay. “She was previously a familiar voice and award-winning reporter for many years on Tampa’s NPR station, WUSF, where she hosted WUSF’s current affairs program, Florida Matters; and she created the Florida food podcast, The Zest.” “Edible Tampa Bay is a member of the James Beard Award-winning Edible Communities, which lists 90 publications nationwide, and is the largest media organization devoted to telling the stories and supporting the efforts of our local farmers, chefs, food artisans, fishers and brewers.” Robin Sussingham takes a break from editing the next issue of Edible Tampa Bay to be with 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. AB 257 is set to take effect on January 1, 2023. It’s known as the fast-food labor law. Chef Andrew explains the background of what it does and it’s potential impact on restaurants. More here than meets the eye… All of this and heaping helpings of extra deliciousness on this week’s not-to-miss show! The post Show 492, September 24, 2022: Show Preview with Executive Producer & Co-Host Andy Harris appeared first on SoCal Restaurant Show.

“Founded in Hanalei by siblings Hana and Nile Dreiling, Holey Grail has built a cult-following for its donuts made with taro-based dough and unique Hawaiian-inspired flavors using ethically sourced ingredients from locally owned farms. From the 2018 opening of its first food truck, originally starting with a little red hamburger trailer and $100 fryer, they quickly garnered hours long lines of people. Holey Grail now operates two storefronts in Hawaii and a food truck in Waikiki, and has become a much-loved stalwart of the island. This year, Holey Grail made its debut on the mainland, as they prepare to open two shops in Los Angeles [Santa Monica & Larchmont] in addition to a food truck currently parked at the Platform in Culver City and usually at the Mar Vista Farmers Market on Sunday.” “Holey Grail Donuts are made with taro, an ancient superfood revered for its nutritional, medicinal and ecological benefits, and are fried in organic, fair trade coconut oil. Holey Grail has created more than 60 flavors since its founding, as it strives to spotlight the best of Hawaiian-grown ingredients. Flavors include Strawberry Fields (Kula farms Maui strawberries with a Mizuba matcha swirl), Island Chocolate (glazed in Lydgate Farms single estate dark chocolate), L & L (lemon zest infused sugar, lime curd, finger lime caviar and begonia petals), and Chaga Chai (hot dough rolled in chai spices, chaga mushroom, cinnamon and sugar), among others. Holey Grail has also recently collaborated with various chefs & culinary personalities such as Alexis Deboschnek, Mei Lin and Rick Martinez.” “While the team is still committed to showcasing Hawaiian flavors, Holey Grail is not compromising on its sourcing ethics as it grows, and will partner with California farmers to source produce, in addition to maintaining its relationships with Hawaiian growers for ingredients like organic taro, coconut oil and cacao. With thoughtful and ethical sourcing, handmade recipes and indulgent flavors, Holey Grail is setting out to offer the world’s greatest donut experience.” Holey Grail’s Co-founder Nile Dreiling joins us. The post Show 492, September 24, 2022: Nile Dreiling, Co-Founder, Holey Grail Donuts, Kauai, Oahu and Los Angeles, CA Part One appeared first on SoCal Restaurant Show.

“Founded in Hanalei by siblings Hana and Nile Dreiling, Holey Grail has built a cult-following for its donuts made with taro-based dough and unique Hawaiian-inspired flavors using ethically sourced ingredients from locally owned farms. From the 2018 opening of its first food truck, originally starting with a little red hamburger trailer and $100 fryer, they quickly garnered hours long lines of people. Holey Grail now operates two storefronts in Hawaii and a food truck in Waikiki, and has become a much-loved stalwart of the island. This year, Holey Grail made its debut on the mainland, as they prepare to open two shops in Los Angeles [Santa Monica & Larchmont] in addition to a food truck currently parked at the Platform in Culver City and usually at the Mar Vista Farmers Market on Sunday.” “Holey Grail Donuts are made with taro, an ancient superfood revered for its nutritional, medicinal and ecological benefits, and are fried in organic, fair trade coconut oil. Holey Grail has created more than 60 flavors since its founding, as it strives to spotlight the best of Hawaiian-grown ingredients. Flavors include Strawberry Fields (Kula farms Maui strawberries with a Mizuba matcha swirl), Island Chocolate (glazed in Lydgate Farms single estate dark chocolate), L & L (lemon zest infused sugar, lime curd, finger lime caviar and begonia petals), and Chaga Chai (hot dough rolled in chai spices, chaga mushroom, cinnamon and sugar), among others. Holey Grail has also recently collaborated with various chefs & culinary personalities such as Alexis Deboschnek, Mei Lin and Rick Martinez.” “While the team is still committed to showcasing Hawaiian flavors, Holey Grail is not compromising on its sourcing ethics as it grows, and will partner with California farmers to source produce, in addition to maintaining its relationships with Hawaiian growers for ingredients like organic taro, coconut oil and cacao. With thoughtful and ethical sourcing, handmade recipes and indulgent flavors, Holey Grail is setting out to offer the world’s greatest donut experience.” Holey Grail’s Co-founder Nile Dreiling continues with us. The post Show 492, September 24, 2022: Nile Dreiling, Co-Founder, Holey Grail Donuts, Kauai, Oahu and Los Angeles, CA Part Two appeared first on SoCal Restaurant Show.

Restaurateurs Buddy and Jennifer Foy operate a pair of establishments in two different states. The Chateau On The Lake is located in Bolton Landing, New York on Lake George and the Chateau Anna Maria (launched in late December of 2020) is at the Waterline Villas and Marina Resort (An Autograph Collection property) on Anna Maria Island, FL. “The Chateau On The Lake sits on lakefront property on Lake George in Bolton Landing, NY and serves seafood, organic meats and lamb. The restored 1800s private home now serves as the site of one of the Top Hundred Restaurants in America.” “The Foy’s second location on picturesque Anna Maria Island is an interpretation of the Chateau brand with a Southern twist. Chateau Anna Maria’s cuisine is “French Inspired with Italian portions.” Jennifer Foy is first-generation Italian, which means everyone must have enough portions. Chateau Anna Maria serves fresh fish, Colorado and Iowa Beef, and other chef selections. The Foys invite you to explore your palette and indulge in their fresh ingredients, attention to detail, cleanliness, and atmosphere.” “Buddy is French and Irish, which means having a great wine collection which is a pleasant distraction for Buddy.” Chateau Anna Maria is open for breakfast, a small lunch menu, weekend brunch and full dinner service. “The Foys travel often visiting Jen’s family in Italy. They also love traveling domestically. The Foys know how much it means to have great food plus a great experience during traveling and bring that goal of hospitality to their Chateau guests.” The newest Florida effort, Chateau Sarasota, is aiming for a November opening. For more background on the two generations of Foys in the restaurant business in New York and Florida catch their popular Food Network series, “Summer Rush” or their You Tube series, “Foy Rush.” Buddy and Jennifer Foy join us from Anna Maria Island. The post Show 492, September 24, 2022: Restaurateurs Buddy Foy, Jr. and Jennifer Foy, Chateau Anna Maria, Anna Maria Island, Florida Part One appeared first on SoCal Restaurant Show.

Restaurateurs Buddy and Jennifer Foy operate a pair of establishments in two different states. The Chateau On The Lake is located in Bolton Landing, New York on Lake George and the Chateau Anna Maria (launched in late December of 2020) is at the Waterline Villas and Marina Resort (An Autograph Collection property) on Anna Maria Island, FL. “The Chateau On The Lake sits on lakefront property on Lake George in Bolton Landing, NY and serves seafood, organic meats and lamb. The restored 1800s private home now serves as the site of one of the Top Hundred Restaurants in America.” “The Foy’s second location on picturesque Anna Maria Island is an interpretation of the Chateau brand with a Southern twist. Chateau Anna Maria’s cuisine is “French Inspired with Italian portions.” Jennifer Foy is first-generation Italian, which means everyone must have enough portions. Chateau Anna Maria serves fresh fish, Colorado and Iowa Beef, and other chef selections. The Foys invite you to explore your palette and indulge in their fresh ingredients, attention to detail, cleanliness, and atmosphere.” “Buddy is French and Irish, which means having a great wine collection which is a pleasant distraction for Buddy.” Chateau Anna Maria is open for breakfast, a small lunch menu, weekend brunch and full dinner service. “The Foys travel often visiting Jen’s family in Italy. They also love traveling domestically. The Foys know how much it means to have great food plus a great experience during traveling and bring that goal of hospitality to their Chateau guests.” The newest Florida effort, Chateau Sarasota, is aiming for a November opening. For more background on the two generations of Foys in the restaurant business in New York and Florida catch their popular Food Network series, “Summer Rush” or their You Tube series, “Foy Rush.” Buddy and Jennifer Foy continue the conversation with us from Anna Maria Island. The post Show 492, September 24, 2022: Restaurateurs Buddy Foy, Jr. and Jennifer Foy, Chateau Anna Maria, Anna Maria Island, Florida Part Two appeared first on SoCal Restaurant Show.

“Robin Sussingham is the publisher and editor of Edible Tampa Bay. She was previously a familiar voice and award-winning reporter for many years on Tampa’s NPR station, WUSF, where she hosted WUSF’s current affairs program, Florida Matters; and she created the Florida food podcast, The Zest.” “Edible Tampa Bay is a member of the James Beard Award-winning Edible Communities, which lists 90 publications nationwide, and is the largest media organization devoted to telling the stories and supporting the efforts of our local farmers, chefs, food artisans, fishers and brewers.” “At Edible Tampa Bay, they tell the story of the region’s local, seasonal food culture: what to eat, where to find it, how to make it, and who is growing it. Edible Tampa Bay believes that knowing where our food comes from is powerful, and that being connected to the land and waters that produce Florida’s unique bounty gives us a strong sense of place. Food brings us together. Food creates community.” “Robin has also edited a daily newspaper; published a magazine in North Wales; and written for publications like Newsday, The Times of London, The Tampa Bay Times, Epicurious and others. With Edible Tampa Bay, she is happy to have returned to her print journalism roots.” Robin introduces us to Scachatta, a Cuban-Sicilian pizza (cut into squares) served at room temperature found in Tampa. Robin also takes us to Café Gala in the Dali Museum on the Downtown waterfront in St. Petersburg helmed since opening in 2011 by Executive Chef Chuck Bandel. Not your usual bland museum café! Robin Sussingham takes a break from editing the next issue of Edible Tampa Bay to be with us. The post Show 492, September 24, 2022: Robin Sussingham, Publisher & Editor, Edible Tampa Bay Part One appeared first on SoCal Restaurant Show.

“Robin Sussingham is the publisher and editor of Edible Tampa Bay. She was previously a familiar voice and award-winning reporter for many years on Tampa’s NPR station, WUSF, where she hosted WUSF’s current affairs program, Florida Matters; and she created the Florida food podcast, The Zest.” “At Edible Tampa Bay, they tell the story of the region’s local, seasonal food culture: what to eat, where to find it, how to make it, and who is growing it. Edible Tampa Bay believes that knowing where our food comes from is powerful, and that being connected to the land and waters that produce Florida’s unique bounty gives us a strong sense of place. Food brings us together. Food creates community.” “Robin has also edited a daily newspaper; published a magazine in North Wales; and written for publications like Newsday, The Times of London, The Tampa Bay Times, Epicurious and others. With Edible Tampa Bay, she is happy to have returned to her print journalism roots.” Robin introduces us to Scachatta, a Cuban-Sicilian pizza (cut into squares) served at room temperature found in Tampa. Robin also takes us to Café Gala in the Dali Museum on the Downtown waterfront in St. Petersburg helmed since opening in 2011 by Executive Chef Chuck Bandel. Not your usual bland museum café ! Robin Sussingham takes a second pause from editing the next issue of Edible Tampa Bay to be with us. The post Show 492, September 24, 2022: Robin Sussingham, Publisher & Editor, Edible Tampa Bay 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. The controversial AB 257 is set to take effect on January 1, 2023. It’s known as the fast-food labor law. Chef Andrew explains the background of what it does and it’s potential impact on restaurants. There is definitely more impact to this than meets the eye… Chef Andrew is currently hosting a fun recipe contest to coincide with the opening of Calico Fish House in Huntington Beach. If your original recipe is the winner that dish permanently goes on Calico’s menu and every time you visit Calico Fish House you can enjoy your creation absolutely free for a full year. That’s a deal. Details on Calico’s Instagram feed. The post Show 492, September 24, 2022: Chef Andrew Gruel, Co-Host, with “Ask the Chef” appeared first on SoCal Restaurant Show.

It’s a very special show today as we’re celebrating the 10th Anniversary of the launch of the “SoCal Restaurant Show” from Anna Maria Island, Florida. We’re guests of restaurateur Ed Chiles of the Chiles Hospitality Group and the Bradenton, Anna Maria Island and Longboat Key Convention and Visitors Bureau. We’re going to meet key locals who have created, and maintained, this welcoming destination offering a genuine taste of unspoiled “old Florida.” Thanks to Melissa’s World Variety Produce and West Coast Prime Meats for being Presenting Sponsor of the show since the beginning! “Anna Maria Island is a quaint barrier island nestled in the Gulf of Mexico. Beautiful turquoise waters and white sandy beaches are the main attraction here. The Island is 7 miles long and Beach access is available on both the Gulf of Mexico and Sarasota Bay. The Island has a rustic “Old Florida” fishing pier: Rod n’ Reel Pier, popular to visitors and anglers alike. There’s an important fact to learn about the 7 miles of beach Anna Maria Island offers up: not all beaches are created equal. Some are great for just sitting; others beckon you to explore your adventurous side. And, of course, there are several in between. Five of the area’s beaches are Blue Wave Certified and declared eco-friendly by the Clean Beach Council in Washington D.C., so you can feel good about hanging out there, too.” You won’t find a building over 3 stories high on Anna Maria Island and no franchised restaurants. Joining us to represent the area is Kolby Gayson, the Marketing and Communications Director for the Bradenton, Anna Maria Island and Longboat Key Convention and Visitors Bureau. “A member of the prestigious Autograph Collection® of Marriott International, Inc., Waterline Villas & Marina (owned by Mainsail Lodging & Development) is the only full-service resort on Anna Maria Island, Florida. Opened in 2017, the boutique waterfront hotel offers exclusive amenities, distinctive services and numerous opportunities for guests to enjoy the authentic, laidback, beach town vibe of Anna Maria Island. The resort features 37 stylish two- bedroom villa-condos with gourmet kitchens; a 50-slip marina offering a variety of water activities; 2,000 square feet of meeting space; the French-inspired signature restaurant, Chateau Anna Maria; and a resort style swimming pool with oversized sun deck extending into the marina.” The Founder of Mainsail Lodging & Development, Joe Collier, is our guest. “Chiles Hospitality is a family of three distinctive waterfront restaurants (Sandbar Seafood & Spirits, Mar Vista Dockside Restaurant & Pub and Beach House Waterfront Restaurant), an organic farm (Gamble Creek Farms) with 26 acres of organic vegetables, fruits and flowers, and a full bakery (Anna Maria Bake House.) With sustainability at the heart of everything they do, all of their concepts work together to provide the best dishes for their guests and the environment.” “Chiles Hospitality embodies an underlying feel of unspoiled Florida accompanied by breathtaking views and unbeatable quality. Since the acquisition of the Sandbar in 1979, each unique concept added has come to enhance the others established before it.” Chiles Hospitality’s Culinary Director, Seth Kondor, and Anna Maria Bake House’s Head Baker, Teddy Louloudes, are our guests. Chiles Hospitality’s Gamble Creek Farms is a 26-acre, organic, sustainable, working farm in Parrish, Florida committed to quality produce. Produce is delivered daily to Chiles Hospitality waterfront restaurants: Sandbar, Beach House, and Mar Vista. There is also a year-round indoor Farm Stand featuring local products including a variety of baked goods from the Anna Maria Bake House. Gamble Creek Farms’ General Manager, Jim Harwood, takes a break from The Farm to join us. The goal at Shogun Farms (David and Pamela Fay) has been to provide the best, natural feed, clean and organic Wild Boar meat through trapping and eradication of nuisance Boar that destroy crops or endanger other natural indigenous wildlife. After years of hunting and trapping wild boar, David Fay had the idea to turn them into a clean and healthy food source. And since Florida has an estimated 1 million feral hogs / wild boar — the most in the country per square mile —Shogun Farms saw an opportunity to capitalize on that idea in a unique way. Basically a win-win situation; remove hogs from land plus a natural meat to provide to the consumers. Shogun Farms’ David and Pamela Fay join us. “For generations, people have been coming from across the globe to the Sandbar Seafood & Spirits on Anna Maria Island (the flagship of Chiles Hospitality since 1979) to experience a meal like no other. With toes in the sand, brilliant vistas and a great family atmosphere you are sure to create fantastic memories dining at the Sandbar.” Horacio Eagan the Executive Chef at Sandbar joins us. “Mar Vista Dockside Restaurant & Pub (a Chiles Hospitality property) represent

“Anna Maria Island is a quaint barrier island nestled in the Gulf of Mexico. Beautiful turquoise waters and white sandy beaches are the main attraction here. The Island is 7 miles long and Beach access is available on both the Gulf of Mexico and Sarasota Bay. The Island has a rustic “Old Florida” fishing pier: Rod n’ Reel Pier, popular to visitors and anglers alike.”  “There’s an important fact to learn about the 7 miles of beach Anna Maria Island offers up: not all beaches are created equal. Some are great for just sitting; others beckon you to explore your adventurous side. And, of course, there are several in between. Five of the area’s beaches are Blue Wave Certified and declared eco-friendly by the Clean Beach Council in Washington D.C., so you can feel good about hanging out there, too.” You won’t find a building over 3 stories high on Anna Maria Island or any chain, franchised restaurants. Joining us to represent the area is Kolby Gayson, the Marketing and Communications Director for the Bradenton, Anna Maria Island and Longboat Key Convention and Visitors Bureau. The post Show 491, September 17, 2022: Kolby Gayson, Marketing & Communications Director, Bradenton, Anna Maria Island and Longboat Key Convention & Visitors Bureau appeared first on SoCal Restaurant Show.

We are guests at the Waterline Villas & Marina on AMI. “Named for the distinct line where the hull of a boat meets the water, Waterline Villas & Marina embodies the spirit of Anna Maria Island by embracing its Old Florida heritage, while offering new experiences and distinct, luxury amenities. Guests will discover Waterline is where exceptional, modern resort living seamlessly meets this enchanting island’s authentic heritage.” “A member of the prestigious Autograph Collection® of Marriott International, Inc., Waterline Villas & Marina (owned by Mainsail Lodging & Development) is the only full-service resort on Anna Maria Island, Florida. Opened in 2017, the boutique waterfront hotel offers exclusive amenities, distinctive services and numerous opportunities for guests to enjoy the authentic, laidback, beach town vibe of Anna Maria Island. The resort features 37 stylish two- bedroom villa-condos with gourmet kitchens; a 50-slip marina offering a variety of water activities; 2,000 square feet of meeting space; the French-inspired signature restaurant, Chateau Anna Maria; and a resort style swimming pool with oversized sun deck extending into the marina.” “Mainsail Lodging & Development is an award-winning, Tampa, Florida-based company specializing in hotel, furnished housing, and resort property management and development, marketing and sales. An established company with a dynamic entrepreneurial spirit, Mainsail prides itself in finding unique lodging opportunities with a purpose and applying its passion and expertise to each project. Founded by President Joe Collier with a combination of daring vision and dogged determination, Mainsail has built an impressive portfolio of top-branded properties throughout the southeastern United States and Caribbean. Each Mainsail property inspires guests with a distinct character and meticulously crafted, sophisticated style, from a private island resort, and urban culinary showplaces, to waterfront marvels, boutique southern hotels, and a historic jazz era icon.” The Founder of Mainsail Lodging & Development, Joe Collier is our guest. The post Show 491, September 17, 2022: Joe Collier, Founder & President, Mainsail Lodging & Development, Tampa appeared first on SoCal Restaurant Show.

“Chiles Hospitality is a family of three iconic waterfront restaurants (Sandbar Seafood & Spirits, Mar Vista Dockside Restaurant & Pub and Beach House Waterfront Restaurant), an organic farm (Gamble Creek Farms) with 26 acres of organic vegetables, fruits and flowers, and a full bakery (Anna Maria Bake House.) With sustainability at the heart of everything they do, all of their concepts work together to provide the best dishes for their guests and the environment.” “Chiles Hospitality embodies an underlying feel of unspoiled Florida accompanied by breathtaking views and unbeatable quality. Since the acquisition of the Sandbar in 1979, each unique concept added has come to enhance the others established before it. This growth strategy has helped to maintain the cohesive family atmosphere, fostering collaboration between the individual businesses.” “Anna Maria Bake House is the sweetest part of Chiles Hospitality. Inspired by ancient grains and traditional baking methods, Anna Maria Bake House began as a small segment responsible for supplying the restaurants with breads and crackers to accompany the respective chef’s dishes. The bakery has since risen to the occasion of creating all of the featured desserts found on each menu as well as providing select items for online pre-order and pick-up at two locations.” Chiles Hospitality’s Culinary Director, Seth Kondor and Anna Maria Bake House’s Head Baker, Teddy Louloudes are our guests. The post Show 491, September 17, 2022: Chef Seth Kondor, Culinary Director, and Head Baker Teddy Louloudes, Chiles Hospitality Part One appeared first on SoCal Restaurant Show.

“Chiles Hospitality is a family of three iconic waterfront restaurants (Sandbar Seafood & Spirits, Mar Vista Dockside Restaurant & Pub and Beach House Waterfront Restaurant), an organic farm (Gamble Creek Farms) with 26 acres of organic vegetables, fruits and flowers, and a full bakery (Anna Maria Bake House.) With sustainability at the heart of everything they do, all of their concepts work together to provide the best dishes for their guests and the environment.” “Chiles Hospitality embodies an underlying feel of unspoiled Florida accompanied by breathtaking views and unbeatable quality. Since the acquisition of the Sandbar in 1979, each unique concept added has come to enhance the others established before it. This growth strategy has helped to maintain the cohesive family atmosphere, fostering collaboration between the individual businesses.” “Anna Maria Bake House is the sweetest part of Chiles Hospitality. Inspired by ancient grains and traditional baking methods, Anna Maria Bake House began as a small segment responsible for supplying the restaurants with breads and crackers to accompany the respective chef’s dishes. The bakery has since risen to the occasion of creating all of the featured desserts found on each menu as well as providing select items for online pre-order and pick-up at two locations.” Chiles Hospitality’s Culinary Director, Seth Kondor and Anna Maria Bake House’s Head Baker, Teddy Louloudes are our guests. The post Show 491, September 17, 2022: Chef Seth Kondor, Culinary Director, and Head Baker Teddy Louloudes, Chiles Hospitality Part Two appeared first on SoCal Restaurant Show.

Chiles Hospitality’s Gamble Creek Farms is a 26-acre, organic, sustainable, working farm in Parrish, Florida committed to quality produce. Produce is delivered daily to Chiles Hospitality waterfront restaurants: Sandbar, Beach House, and Mar Vista. There is also a year-round indoor Farm Stand featuring local products including a variety of baked goods from the Anna Maria Bake House. “The crops that are currently being grown at Gamble Creek Farms are arugula, Kina Savoy, basil, green beans, bok choy, green cabbage, cilantro, collard greens, Kirby cucumbers, green kale, red and green bib lettuces, romaine, Italian parsley, squash blossoms, zucchini, yellow squash, and Pattypan squash.” Gamble Creek Farms’ General Manager, Jim Harwood, takes a break from The Farm to join us. The post Show 491, September 17, 2022: Jim Harwood, General Manager, Gamble Creek Farms appeared first on SoCal Restaurant Show.

The goal at Shogun Farms (David and Pamela Fay) has been to provide the best, natural feed, clean and organic Wild Boar meat through trapping and eradication of nuisance Boar that destroy crops or endanger other natural indigenous wildlife. “After years of hunting and trapping wild boar, David Fay had the idea to turn them into a clean and healthy food source. And since Florida has an estimated 1 million feral hogs / wild boar — the most in the country per square mile —Shogun Farms saw an opportunity to capitalize on that idea in a unique way. Basically a win-win situation; remove hogs from land plus a natural meat to provide to the consumers.  But most importantly, The Fays believe that by treating these animals with respect and giving them the best life on the farm not only sets a higher standard for animal welfare but also produces a healthier, all-natural product for their customers.” “Wild Boar meat is leaner, darker and intensely more flavorful than farm-raised. Naturally, the flavor of the meat is dependent upon the diet of the animal. Shogun Farms wild boar is all natural and on a free-range diet of nuts, grass, and locally grown vegetables. You can expect a sweet and nutty taste that is cleaner than more fatty protein options.” Shogun Farms’ David and Pamela Fay join us. The post Show 491, September 17, 2022: David and Pamela Fay, Proprietors, Shogun Farms, Seffner, FL appeared first on SoCal Restaurant Show.

“For generations, people have been coming from across the globe to the Sandbar Seafood & Spirits on Anna Maria Island (the flagship of Chiles Hospitality since 1979) to experience a meal like no other. With toes in the sand, brilliant vistas and a great family atmosphere you are sure to create fantastic memories dining at the Sandbar.” “You haven’t truly experienced a sunset celebration until you have dined with your toes in the sand as the sun sinks below the horizon of the Gulf of Mexico. If you haven’t checked this off of your bucket list, perhaps it is time to do so.” Horacio Eagan the Executive Chef at Sandbar joins us. “Mar Vista Dockside Restaurant & Pub (a Chiles Hospitality property) represents authentic Florida dockside dining. Mar Vista has a private beach, dining under the trees or on the covered patio, a wide variety of menu choices from burgers to fresh seafood, a full bar and a convenient package service with beer and wine. Take a break, relax with a drink, have a great meal, and enjoy all that Mar Vista has to offer.” Brandi Craig, the General Manager of Mar Vista Dockside Restaurant & Pub, is also our guest. The post Show 491, September 17, 2022: Executive Chef Horacio Eagan, Sandbar, and Brandi Craig, General Manager, Mar Vista Dockside Restaurant & Pub appeared first on SoCal Restaurant Show.

“Chef Amy Riolo’s latest, Italian Recipes For Dummies, is your roadmap to cooking like an Italian at your own home. For those of us not lucky enough to have our very own Italian grandmother or have attended culinary school in Italy, Italian Recipes For Dummies is stepping in to fill the gap. Award-winning chef and author Amy Riolo delivers a step-by-step guide to creating authentic Italian dishes, starting from the basics and progressing to more advanced techniques and recipes. You’ll discover how to shop for, plan, and cook authentic Italian meals properly. You’ll also find guidance on how to incorporate the cultural, nutritional, and historical influences that shape classic Italian cuisine. This book includes more than 150 authentic Italian recipes with step-by-step instructions.” Amy Riolo is our guest with Italian extra virgin olive oil in hand. The 6th Annual Tastemakers of Orange County celebrating the 25th Anniversary of the benefiting OCAPICA is set for Wednesday, Sept. 14th at 6 p.m. at the Argyros Plaza at Segerstrom Center for the Arts in Costa Mesa. “Tastemakers of Orange County is a culinary event celebrating Asian and Pacific Islander inspired cuisine created by distinguished chefs throughout Orange County. Proceeds from the event go to support OCAPICA’s numerous programs and services in mental health and health, youth development, housing assistance, policy education and anti-asian racism.” OCAPICA’s Sora Tanjasiri (Board Member) and participating chef Tarit Tanjasiri of Crema Artisan join us with all the mouthwatering details. Solvang Danish Days is back this year, for its 85th celebration! The event runs Friday through Sunday, September 16 to 18, in the Danish-rooted town of Solvang just 45 minutes north of Santa Barbara. The three-day event weekend includes family-friendly entertainment and activities including fan-favorite food events all about Æbleskiver [ay·bluh·skee·vr], those famous Danish pastry rounds, including an Æbleskiver Eating Contest. Also, a Danish-style beer and wine garden serving local brews, wines and festival foods, an axe throwing arena, and story time sessions with Hans Christian Andersen. Overall admission to Danish Days is free, and the weekend features plentiful free entertainment with three parades, Danish folk dancers and musicians, and an afternoon and evening of live concerts in downtown Solvang. Saturday and Sunday Æbleskiver Breakfast tickets are available online, as are “Dane For A Day” VIP ticket bundles. Baker Thomas Birkholm of Birkholm’s Bakery (Solvang Danish Days Foundation Board Member) is our guest with all the festive specifics. “On Monday, October 17, 2022, LA Chef Conference returns after a close to three-year pandemic induced hiatus with a full day of programming at the Jonathan Club in downtown LA featuring some of Los Angeles’ preeminent chef talent engaging in hot topic panel discussions, cooking demonstrations, one-of-a-kind pop-ups from sought-after restaurant concepts and chefs, and an after party—all included in the price of admission ($180.00). LA Chef Conference is a production of Brad Metzger Restaurant Solutions—a Southern California-based hospitality recruitment and placement firm—in partnership with Open Table and benefitting the James Beard Foundation.” Organizer Brad Metzger of Brad Metzger Restaurant Solutions and participants Chef Jet Tila and Elissa Phillips of Mise En Place Restaurant Services join us to highlight the specifics. 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 problem with Lionfish in American waters (it’s an invasive species) and why is this fish now appearing as an appealing menu item in select seafood restaurants? Chef Andrew has the engaging answers. All of this and heaping helpings of extra deliciousness on this week’s not-to-miss show! The post Show 490, September 10, 2022: Show Preview with Executive Producer & Co-Host Andy Harris appeared first on SoCal Restaurant Show.

“Chef Amy Riolo’s latest, Italian Recipes For Dummies, is your roadmap to cooking like an Italian at your own home. For those of us not lucky enough to have our very own Italian grandmother or have attended culinary school in Italy, Italian Recipes For Dummies is stepping in to fill the gap. Award-winning chef and author Amy Riolo delivers a step-by-step guide to creating authentic Italian dishes, starting from the basics and progressing to more advanced techniques and recipes. You’ll discover how to shop for, plan, and cook authentic Italian meals properly. You’ll also find guidance on how to incorporate the cultural, nutritional, and historical influences that shape classic Italian cuisine. This book includes more than 150 authentic Italian recipes with step-by-step instructions.” “The perfect book for amateur chefs, Italy aficionados, homemakers, and anyone else looking for culinary inspiration, Italian Recipes For Dummies is also an indispensable guide for people seeking healthier ways of shopping, cooking, and eating without giving up amazing flavors and rich foods.” “Amy Riolo is an award-winning, best-selling author, chef, television personality, and educator. She is one of the world’s foremost authorities on culinary culture. In 2019 she launched her private label collection of premium Italian imported culinary ingredients called Amy Riolo Selections which includes an extra-virgin olive oil, balsamic vinegar, and pesto sauce from award-winning artisan companies in Italy. Amy also leads private, small group tours to Italy, Greece, and Morocco.” Amy has graciously shared her recipe for Insalata di mare / Seafood Salad from the “Sharing Meals the Italian Way : Antipasti / Appetizers and Aperitivi” Chapter of Italian Cooking for Dummies. Amy Riolo is our guest with Italian extra virgin olive oil in hand. Amy will be back with us before year’s end to discuss Mediterranean Lifestyle for Dummies and her imported Italian food products line. The post Show 490, September 10, 2022: Chef Amy Riolo with Italian Recipes for Dummies appeared first on SoCal Restaurant Show.

The 6th Annual Tastemakers of Orange County celebrating the 25th Anniversary of OCAPICA is set for Wednesday, Sept. 14th at 6 p.m. at the Argyros Plaza at Segerstrom Center for the Arts in Costa Mesa. “Tastemakers of Orange County is a culinary event celebrating Asian and Pacific Islander inspired cuisine created by distinguished chefs throughout Orange County. Proceeds from the event go to support OCAPICA’s numerous programs and services in mental health and health, youth development, housing assistance, policy education and anti-asian racism.” OCAPICA’s Sora Tanjasiri (Board Member) and participating chef Tarit Tanjasiri of Crema Artisan join us with all the mouthwatering details. The post Show 490, September 10, 2022: Preview of “Tastemakers of Orange County” with OCAPICA’s Sora Tanjasiri and Tarit Tanjasiri of Crema Artisan appeared first on SoCal Restaurant Show.

Solvang Danish Days is back this year, for its 85th celebration! The event runs Friday through Sunday, September 16 to 18, in the Danish-rooted town of Solvang just 45 minutes north of Santa Barbara. The three-day event weekend includes family-friendly entertainment and activities including fan-favorite food events all about Æbleskiver [ay·bluh·skee·vr], those famous Danish pastry rounds, including an Æbleskiver Eating Contest. Also, a Danish-style beer and wine garden serving local brews, wines and festival foods, an axe throwing arena, and story time sessions with Hans Christian Andersen. Overall admission to Danish Days is free, and the weekend features plentiful free entertainment with three parades, Danish folk dancers and musicians, and an afternoon and evening of live concerts in downtown Solvang. Saturday and Sunday Æbleskiver Breakfast tickets are available online, as are “Dane For A Day” VIP ticket bundles. Baker Thomas Birkholm of Birkholm’s Bakery (Solvang Danish Days Foundation Board Member) is our guest with all the festive Festival specifics. (Thomas’ Grandfather (also a baker) was one of the founders of Solvang Danish Days.) The post Show 490, September 10, 2022: Solvang Danish Days Preview with Baker Thomas Birkholm, Birkholm’s Bakery appeared first on SoCal Restaurant Show.

“On Monday, October 17, 2022, LA Chef Conference returns after a close to three-year pandemic induced hiatus with a full day of programming at the Jonathan Club in downtown LA featuring some of Los Angeles’ preeminent chef talent engaging in hot topic panel discussions, cooking demonstrations, one-of-a-kind pop-ups from sought-after restaurant concepts and chefs, and an after party—all included in the price of admission ($180.00). LA Chef Conference is a production of Brad Metzger Restaurant Solutions—a Southern California-based hospitality recruitment and placement firm—in partnership with Open Table and benefiting the James Beard Foundation.” “Founded in 2018, the unparalleled hospitality industry gathering was born from Metzger’s close to 40 years in the LA restaurant industry and his seeing a real need for an event that was not only educational but brought the community together. Metzger says, “Everyone in our LA restaurant community works so hard and there is never a chance to come together to discuss topics that affect us all and to celebrate and connect with each other in person.” Metzger sees this year’s event as being more purposeful than ever. “Independent restaurants in LA have weathered more than two years of pandemic related challenges and face new economic, social and environmental challenges daily. LA Chef Conference 2022 gives us all a place to come together and try on forward thinking solutions to help the industry that we love.”” “LA Chef Conference events are held at The Jonathan Club, 545 S. Figueroa St. The day-long event commences at 8:45 a.m. with registration and wraps at 5 p.m., followed by an after party from 5-8:30 p.m., also at The Jonathan Club. Tickets are priced at $180 per person and are available at their website. Admission includes access to panel discussions, cooking demos; meals including breakfast, lunch, and after party. All attendees must be 21 or older.” Organizer Brad Metzger of Brad Metzger Restaurant Solutions is our guest. The post Show 490, September 10, 2022: LA Chef Conference 2022 Preview with Producer Brad Metzger appeared first on SoCal Restaurant Show.

“On Monday, October 17, 2022, LA Chef Conference returns after a close to three-year pandemic induced hiatus with a full day of programming at the Jonathan Club in downtown LA featuring some of Los Angeles’ preeminent chef talent engaging in hot topic panel discussions, cooking demonstrations, one-of-a-kind pop-ups from sought-after restaurant concepts and chefs, and an after party—all included in the price of admission ($180.00). LA Chef Conference is a production of Brad Metzger Restaurant Solutions—a Southern California-based hospitality recruitment and placement firm—in partnership with Open Table and benefiting the James Beard Foundation.” “LA Chef Conference events are held at The Jonathan Club, 545 S. Figueroa St. The day-long event commences at 8:45 a.m. with registration and wraps at 5 p.m., followed by an after party from 5-8:30 p.m., also at The Jonathan Club. Tickets are priced at $180 per person and are available at their website. Admission includes access to panel discussions, cooking demos; meals including breakfast, lunch, and after party. All attendees must be 21 or older.” Celebrity Chef Jet Tila will be performing a cooking demonstration using Australian Waygu from Think Culinary with a recipe from his latest cookbook, 101 Thai Dishes You Need To Cook Before You Die as part of the Conference. Chef Jet Tila joins us. The post Show 490, September 10, 2022: LA Chef Conference 2022 Preview with Chef Jet Tila appeared first on SoCal Restaurant Show.

“On Monday, October 17, 2022, LA Chef Conference returns after a close to three-year pandemic induced hiatus with a full day of programming at the Jonathan Club in downtown LA featuring some of Los Angeles’ preeminent chef talent engaging in hot topic panel discussions, cooking demonstrations, one-of-a-kind pop-ups from sought-after restaurant concepts and chefs, and an after party—all included in the price of admission ($180.00). LA Chef Conference is a production of Brad Metzger Restaurant Solutions—a Southern California-based hospitality recruitment and placement firm—in partnership with Open Table and benefiting the James Beard Foundation.” “LA Chef Conference events are held at The Jonathan Club, 545 S. Figueroa St. The day-long event commences at 8:45 a.m. with registration and wraps at 5 p.m., followed by an after party from 5-8:30 p.m., also at The Jonathan Club. Tickets are priced at $180 per person and are available at their website. Admission includes access to panel discussions, cooking demos; meals including breakfast, lunch, and after party. All attendees must be 21 or older.” Elissa Phillips of Mise En Place Restaurant Services is a founding sponsor and participant in LA Chef Conference 2022. We’ll meet her. The post Show 490, September 10, 2022: LA Chef Conference 2022 Preview with Elissa Phillips of Mise En Place Restaurant Services 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 the problem with Lionfish in East Coast, American waters (it’s a fast-reproducing invasive species with no natural predators) and why is this fish now appearing as a desirable menu item in select seafood restaurants? Chef Andrew shares it’s quite tasty. Chef Andrew has the engaging answers. The post Show 490, September 10, 2022: Chef Andrew Gruel (Co-Host) with “Ask the Chef” appeared first on SoCal Restaurant Show.

Happy Labor Day Weekend. Enjoy something absolutely delicious! The venerable and architecturally significant Tam O’Shanter in Atwater Village is celebrating it’s 100th birthday this year. Always a favorite of Walt Disney it’s currently overseen by the fourth-generation of the founding Frank and Van de Kamp families. Their CEO (Ryan O’Melveny Wilson) is an accomplished chef. A culmination of the anniversary festivities was a six-course centennial repast held in mid-July. The elaborate Sunday dinner highlighted significant dishes from various eras of the Tam’s historic past. Of course the signature Lawry’s Prime Rib with Yorkshire Pudding was on the evening’s menu. LA Weekly’s well-respected Food Editor, Michele Stueven, was the co-host. Michele joins us to discuss the evening and the historical significance of the Tam O’Shanter on the ever-changing Los Angeles restaurant scene. We’ll also ask what restaurant openings on the horizon she is most anticipating for the balance of the year. Every year Chef Marco Zapien of Zapien’s Salsa Grill and Taqueria in Pico Rivera goes all out to celebrate the short Hatch Pepper season. His concluding Hatch Chile event is Zapien’s Hatch Pepper Roast set for Saturday, September 10th from 8:00 a.m. to 2:00 p.m. It also includes a Hatch Brunch menu in the restaurant showcasing brunch favorites prepared with Hatch Peppers. This year’s Hatch Chile Roast allows patrons to pick-up on the spot roasted Melissa’s Hatch Chiles by the case and by the preferred level of spice from mild to hot. Pre-ordering is advised. Chef Marco takes a break from his busy kitchen to provide all the savory and flavorful Hatch roasting details. “Populaire, the much-anticipated restaurant from veteran chefs Ross Pangilinan and Nicholas Weber, opened its doors at South Coast Plaza on June 1. The two Patina Restaurant Group alums – both protégés of renowned restaurateur and Master Chef Joachim Splichal — have since forged their own respective culinary paths.” “Guests can anticipate savoring classic bistro staples with modern California flavors and twists, from Escargot Ebelskivers with Sauerkraut, Buttermilk and Parsley to Fried Chicken & Royal Osetra Caviar with Labneh and Chives, along with Ratatouille with Egg Yolk, Aged White Cheddar, Gochugaru Chili, Olive Oil & Crostini, and Dungeness Crab Chawanmushi with Sea Urchin, Red Yuzu Kosho and Saffron Dashi. Entrée-wise, there’s Spanish Octopus with Koji Crème Fraiche, Cured Green Tomato & Hemp Seed Crumble – as well as Prime Bavette Steak with Sauce Au Poivre and Whipped Potatoes.” Chef / Proprietor Nick Weber joins us. When we last spoke with Las Vegas-based food and entertainment journalist Al Mancini he had just launched the ambitious Neon Feast dining app. “Available now on app stores for both Apple and Android, Neon Feast solves the “where to eat” dilemma for both visitors and locals with listings curated by dozens of local and nationally prominent food & beverage experts, searchable through a unique combination of filters and capabilities.” Al Mancini is our guest to discuss Labor Day dining (spotlighting the very best in regional hot dogs) in Las Vegas and provide an update on the progress of Neon Feast. 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. When we think of sturgeon it’s probably best known as the source of caviar. Some of us have perhaps enjoyed smoked sturgeon in a Jewish Deli. Fresh sturgeon is a somewhat hidden delicacy. Chef Andrew shares the joys of sturgeon as a center-plate protein and its sustainability in a farm-raised system. All of this and heaping helpings of extra deliciousness on this week’s not-to-miss show! The post Show 489, September 3, 2022: Show Preview with Executive Producer & Co-Host Andy Harris appeared first on SoCal Restaurant Show.

The venerable and architecturally significant Tam O’Shanter in Atwater Village is celebrating it’s 100th birthday this year. Always a favorite of Walt Disney it’s currently overseen by the fourth-generation of the founding Frank and Van de Kamp families. Their CEO (Ryan O’Melveny Wilson) is an accomplished chef. A culmination of the anniversary festivities was a six-course centennial repast held in mid-July. The elaborate Sunday dinner highlighted significant dishes from various eras of the Tam’s historic past. Of course the signature Lawry’s Prime Rib with Yorkshire Pudding was on the evening’s menu. Would you believe beef tamales, too? LA Weekly’s well-respected Food Editor, Michele Stueven, was the co-host. Michele joins us to recap the memorable evening and the historical significance of the Tam O’Shanter on the Los Angeles restaurant scene. The post Show 489, September 3, 2022: L.A. Weekly’s Food Editor, Michele Stueven on The Tam O’Shanter at 100 Part One appeared first on SoCal Restaurant Show.

The venerable and architecturally significant Tam O’Shanter in Atwater Village is celebrating it’s 100th birthday this year. Always a favorite of Walt Disney it’s currently overseen by the fourth-generation of the founding Frank and Van de Kamp families. Their CEO (Ryan O’Melveny Wilson) is an accomplished chef. A culmination of the anniversary festivities was a six-course centennial repast held in mid-July. The elaborate Sunday dinner highlighted significant dishes from various eras of the Tam’s historic past. Of course the signature Lawry’s Prime Rib with Yorkshire Pudding was on the evening’s menu. Would you believe beef tamales, too (and there is a story behind that)? LA Weekly’s well-respected Food Editor, Michele Stueven, was the co-host. Michele continues with us to recap the memorable evening and the historical significance of the Tam O’Shanter on the ever-changing Los Angeles restaurant scene. The post Show 489, September 3, 2022: L.A. Weekly’s Food Editor, Michele Stueven on The Tam O’Shanter at 100 Part Two appeared first on SoCal Restaurant Show.

Every year Chef Marco Zapien of Zapien’s Salsa Grill and Taqueria in Pico Rivera goes all out to celebrate the short Hatch Pepper season. His concluding Hatch Chile event is Zapien’s Hatch Pepper Roast set for Saturday, September 10th from 8:00 a.m. to 2:00 p.m. It also includes a Hatch Brunch menu in the restaurant showcasing brunch favorites prepared with Hatch Peppers. An Action Station includes Omelettes and Eggs to Order, Hatch-Brown Sugar Glazed Bone-In Ham, and Belgian Waffles and Fresh Berries. Many of the dishes featured are from the new Melissa’s Hatch Pepper Cookbook. This year’s Hatch Chile Roast allows patrons to pick-up on the spot freshly-roasted Melissa’s Hatch Chiles by the case and by the preferred level of spice from mild to hot. Pre-ordering is advised. Chef Marco takes a break from his busy kitchen to provide all the savory Hatch roasting details. The post Show 489, September 3, 2022: Zapien’s Hatch Pepper Roast with Chef Marco Zapien of Zapien’s Salsa Grill, Pico Rivera appeared first on SoCal Restaurant Show.

“Populaire, the much-anticipated restaurant from veteran chefs Ross Pangilinan and Nicholas Weber, opened its doors at South Coast Plaza on June 1. The two Patina Restaurant Group alums – both protégés of renowned restaurateur and Master Chef Joachim Splichal — have since forged their own respective culinary paths.” “Pangilinan currently owns and operates several successful restaurants, including Terrace by Mix Mix at South Coast Plaza, Mix Mix Kitchen & Bar in Santa Ana (which earned a Michelin Bib Gourmand in 2019) and ReMix Kitchen & Bar in Long Beach. Weber most recently served as executive chef of 24 Carrots, one of OC’s most sought-after catering companies, along with previous executive chef roles at Catal Restaurant at Downtown Disney, Pinot Provence in Costa Mesa and The Cannery in Newport Beach.” “Guests can anticipate savoring classic bistro staples with modern California flavors and twists, from Escargot Ebelskivers with Sauerkraut, Buttermilk and Parsley to a “Croque Madame” Air Waffle with Comte Crème, Parisian Ham and Quail Egg, along with Ratatouille with Egg Yolk, Aged White Cheddar, Gochugaru Chili, Olive Oil & Crostini, and Dungeness Crab Chawanmushi with Sea Urchin, Red Yuzu Kosho and Saffron Dashi. Entrée-wise, there’s Spanish Octopus with Koji Crème Fraiche, Cured Green Tomato & Hemp Seed Crumble – as well as Prime Bavette Steak with Sauce Au Poivre and Whipped Potatoes.” Populaire is located at South Coast Plaza on Level 2, Saks Fifth Avenue wing. Chef Nick Weber joins us. The post Show 489, September 3, 2022: Populaire Modern Bistro at South Coast Plaza with Executive Chef Nicholas Weber Part One appeared first on SoCal Restaurant Show.

“Populaire, the much-anticipated restaurant from veteran chefs Ross Pangilinan and Nicholas Weber, opened its doors at South Coast Plaza on June 1. The two Patina Restaurant Group alums – both protégés of renowned restaurateur and Master Chef Joachim Splichal — have since forged their own respective culinary paths.” “Pangilinan currently owns and operates several successful restaurants, including Terrace by Mix Mix at South Coast Plaza, Mix Mix Kitchen & Bar in Santa Ana (which earned a Michelin Bib Gourmand in 2019) and ReMix Kitchen & Bar in Long Beach. Weber most recently served as executive chef of 24 Carrots, one of OC’s most sought-after catering companies, along with previous executive chef roles at Catal Restaurant at Downtown Disney, Pinot Provence in Costa Mesa and The Cannery in Newport Beach.” “Guests can anticipate savoring classic bistro staples with modern California flavors and twists, from Escargot Ebelskivers with Sauerkraut, Buttermilk and Parsley to a “Croque Madame” Air Waffle with Comte Crème, Parisian Ham and Quail Egg, along with Ratatouille with Egg Yolk, Aged White Cheddar, Gochugaru Chili, Olive Oil & Crostini, and Dungeness Crab Chawanmushi with Sea Urchin, Red Yuzu Kosho and Saffron Dashi. Entrée-wise, there’s Spanish Octopus with Koji Crème Fraiche, Cured Green Tomato & Hemp Seed Crumble – as well as Prime Bavette Steak with Sauce Au Poivre and Whipped Potatoes.” Populaire is located at South Coast Plaza on Level 2, Saks Fifth Avenue wing. Chef Nick Weber continues with us. The post Show 489, September 3, 2022: Populaire Modern Bistro at South Coast Plaza with Executive Chef Nicholas Weber Part Two appeared first on SoCal Restaurant Show.

When we last spoke with Las Vegas-based food and entertainment journalist Al Mancini he had just launched the ambitious Neon Feast dining app. “Available now on app stores for both Apple and Android, Neon Feast solves the “where to eat” dilemma for both visitors and locals with listings curated by dozens of local and nationally prominent food & beverage experts, searchable through a unique combination of filters and capabilities.” “In contrast to other crowdsourced restaurant review apps, the list of venues on Neon Feast is limited to only those that the experts recommend, currently approaching 500 eateries. The diverse all-star panel includes prominent local and national food writers, local chefs and foodies who were invited to share the restaurants they would recommend to friends and family (without compensation). Restaurants cannot “buy-in” to be included on the app, although premium features allow them to add reservation buttons, one-touch Uber calls and other elements. Some of the searchable filters and lists include cuisine types, neighborhoods, date night spots, late-night dining, breathtaking views, etc.” Al Mancini is our guest to discuss Labor Day dining in Las Vegas and provide an update on the progress of Neon Feast. Al’s Las Vegas food-focused, “Food and Loathing” podcast drops with a new episode every Friday. The post Show 489, September 3, 2022: Al Mancini, Food & Entertainment Journalist, Las Vegas, and Creator of Neon Feast Dining App 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. When we think of sturgeon it’s best known as the source of caviar. Some of us have perhaps enjoyed smoked sturgeon in a Jewish Deli. Fresh sturgeon is a somewhat hidden delicacy. Chef Andrew shares the joys of sturgeon as a center-plate protein, a bit of history and its sustainability in a thoughtfully managed, domestic, farm-raised system. The post Show 489, September 3, 2022: Chef Andrew Gruel (Co-Host) with “Ask the Chef” appeared first on SoCal Restaurant Show.

It’s a fast hour this Saturday morning as we graciously set aside for Angels Baseball (playing the Blue Jays in Toronto) with pre-game at 11:30 a.m. PT. Under the direction of Guittard Chocolate Company’s acclaimed Executive Pastry Chef Donald Wressell, the Guittard Chocolate Studio in Culver City offers hands-on workshops with prominent chefs, chocolatiers and bakers for a unique opportunity for cooking professionals and serious home cooks to learn new skills, finesse techniques and expand on their chocolate knowledge. The next class is Persian Pastries with Chef Sahar Shomali on September 13th from 9:00 a.m. to 4:30 p.m. “In Persian Pastries, attendees will learn all about the foods of Iran: its history and cuisine, how its climate and geography effects cooking/baking trends, and how to replicate them, as well as the art of Persian sweets and pastries. Chef Sahar will also discuss chocolate and it’s place in Iranian cuisine, and together make different variations of classic sweets using chocolate.” Chef Donald Wressell and Chef Sahar Shomali are our guests with all the decadent details. El Segundo Brewing is an independent craft brewery focusing on fresh, hoppy, West Coast IPAs. The Founder and Head Brewer is Rob Croxall. In May they celebrated their 11th Anniversary.The celebrating continues with their Oktoberfest 2022 festivities on Saturday, Sept. 3rd starting at Noon. Last year they brought back Huftgold Festbier @ 5.8 % (a taste of Munich) and it was so successful that it’s back in pint cans with a real designed label. Also in the Oktoberfest 2022 line up is Dunkel Bock, a collaboration style with John Palmer, the author of How To Brew. It’s a malty-rich German lager that was first brewed in Einbeck, Germany in the 14th Century. ESBC describes it as somewhere between a Marzen and a Dopplebock. Rob Croxall joins us to tap the keg on the Oktoberfest festivities. A worthy discovery on our June visit to Concord, CA was The Original Concord Taco Trail. “Concord has long been home to deliciously authentic, family-owned taquerias and restaurants. Visit Concord has gathered up a list of the best for taco lovers to explore. Each of the Trail’s nearly 40 locations offer specialty and signature tacos from al pastor, carnitas and carne asada to grilled tilapia, shrimp, vegitariano, and even filet mignon.” Monument Blvd., a predominately Hispanic District of Concord, has the largest concentration of establishments on the Concord Taco Trail. A highlight there is Tortilleria El Molino. They even make their own tortillas in-house. Representing Tortilleria El Molino is Estevan Morales, Operations Manager, and the son of founder Santiago Morales. All of this and heaping helpings of extra deliciousness on this week’s not-to-miss show! The post Show 488, August 27, 2022: Show Preview with Executive Producer & Co-Host Andy Harris appeared first on SoCal Restaurant Show.

Under the direction of Guittard Chocolate Company’s acclaimed Executive Pastry Chef Donald Wressell, the “Guittard Chocolate Studio in Culver City offers hands-on workshops with prominent chefs, chocolatiers and bakers for a unique opportunity for cooking professionals and serious home cooks to learn new skills, finesse techniques and expand on their chocolate knowledge.” The next class is Persian Pastries with Chef Sahar Shomali on September 13th from 9:00 a.m. to 4:30 p.m. “In Persian Pastries, participants will learn all about the foods of Iran: its history and cuisine, how its climate and geography affects cooking / baking trends, and how to replicate them, as well as the art of Persian sweets and pastries. Chef Sahar will also discuss chocolate and it’s place in Iranian cuisine, and together make different variations of classic sweets using chocolate.” “In 2018 Chef Sahar established Kouzeh Bakery, a cottage bakery, dedicated to the art of Iranian Bread. Her goal is to research, recreate and document the many different bread and baked goods of Iran, and introduce them to the bread lovers of the world.” Chef Donald Wressell and Chef Sahar Shomali are our guests with all the salivating details. The post Show 488, August 27, 2022: Persian Pastries Class at Guittard Chocolate Studio with Chefs Donald Wressell and Sahar Shomali appeared first on SoCal Restaurant Show.

El Segundo Brewing is an independent craft brewery focusing on fresh, hoppy, West Coast IPAs. The Founder and Head Brewer is Rob Croxall. In May they celebrated their 11th Anniversary. The festivities continue with their Oktoberfest 2022 Celebration on Saturday, Sept. 3rd starting at Noon. Last year they brought back Huftgold Festbier @ 5.8% (a taste of Munich) and it was so successful that it’s back in pint cans with a designed, real label. Also in the Oktoberfest 2022 line up is Dunkel Bock, a collaboration style with John Palmer, the author of How To Brew. It’s a malty-rich German lager that was first brewed in Einbeck, Germany in the 14th Century. ESBC describes it as somewhere between a Marzen and a Dopplebock. The on-site Mayberry Grill will be open serving Bratwurst, Sauerkraut and giant, freshly-baked pretzels from the renown Rockenwagner Bakery. Rob Croxall joins us to tap the keg on the Oktoberfest festivities. The post Show 488, August 27, 2022: Rob Croxall, Founder and Head Brewer, El Segundo Brewing Co. appeared first on SoCal Restaurant Show.