SoCal Restaurant Show

“Iris Vineyards perches in the iris-dotted hills at the southern edge of the Willamette Valley, an 870-acre, high-elevation preserve dedicated to the ancient Greek concept of areté – the tireless striving to achieve one’s fullest potential. Areté guides the proprietors Richard Boyles and Pamela Frye, and winemaker Aaron Lieberman to create fresh, fruit-forward wines that truly honor their source.” “Richard Boyles and Pamela Frye spent several years searching for a site with the potential to create great Pinot Noir. In 1992, they found a property in the foothills of the Oregon Coast Mountain Range at the south end of the Willamette Valley. It had been clear-cut, exposing sloping hillsides, promising soils, and site’s immense potential for the Burgundian and Alsatian varietals Richard and Pamela loved most. Richard and Pamela committed to replanting 500 acres of the estate to Douglas Fir and Ponderosa Pine for timber harvesting, and to restoring a diverse forest habitat with multiple native tree and understory species represented.” “Winemaker Aaron Lieberman joined Iris as the head of winemaking in 2008, and has spearheaded the winery’s significant quality advances over the last decade. Like Richard, Aaron has always approached his life and work with areté in mind – striving each day to improve and achieve the best possible result.” “Iris Vineyards’ winemaking program empowers Aaron to apply areté in every aspect of the work. He describes himself as a shepherd, guiding rather than forcing nature in the direction he wants it to go. This work begins, of course, with growing the best possible grapes. Aaron collaborates with vineyard manager Nathan Sparrow to optimize the growth, health, and maturity of each block of the Chalice Vineyard estate. He also works closely with other Willamette Valley growers and Rogue Valley growers who produce the warm-climate varieties for some of Iris Vineyards’ wine club selections.” “Aaron’s goal: bright, fruit-forward wines with crisp acidity and low alcohol that honor their origins and deliver exceptional value.” “Under the Iris Vineyards name, the winery produces a wide range of red, white, and rosé wines from the Chalice Vineyard, as well as from selected vineyards around the state. The Areté label represents the reserve, or premium level of wines – truly the best of the estate.” The Areté label also represents Iris Vineyards’ premium sparkling wine program all done in-house on the Estate. Earlier this month Iris Vineyards opened a new Wine Bar in Downtown Springfield, Oregon on historic Main Street. Winemaker Aaron has created a selection of wine-based cocktails for the Wine Bar. Winemaker Aaron Lieberman joins us to pull the cork on all that is Iris Vineyards joined by Oregon-based wine marketing and public relations authority Carl Giavanti. The post Show 480, June 25, 2022: Iris Vineyards, Springfield, OR with Winemaker Aaron Lieberman and Carl Giavanti Part One appeared first on SoCal Restaurant Show.

“Areté (AIR-it-tay) is a concept with deep roots in ancient Greek mythology, literature and philosophy. In simple terms, it is the moral imperative to achieve your full potential – the obligation to strive every day to do better, and be the best you can be. At Iris Vineyards, areté means constant attention to their vineyard practices, the wine quality, and Iris’ hospitality.” “Winemaker Aaron Lieberman joined Iris as the head of winemaking in 2008, and has spearheaded the winery’s significant quality advances over the last decade. Like Richard, Aaron has always approached his life and work with areté in mind – striving each day to improve and achieve the best possible result.” “Iris Vineyards’ winemaking program empowers Aaron to apply areté in every aspect of the work. He describes himself as a shepherd, guiding rather than forcing nature in the direction he wants it to go. This work begins, of course, with growing the best possible grapes. Aaron collaborates with vineyard manager Nathan Sparrow to optimize the growth, health, and maturity of each block of the Chalice Vineyard estate. He also works closely with other Willamette Valley growers and Rogue Valley growers who produce the warm-climate varieties for some of Iris Vineyards’ wine club selections.” “Aaron’s goal: bright, fruit-forward wines with crisp acidity and low alcohol that honor their origins and deliver exceptional value.” “Under the Iris Vineyards name, the winery produces a wide range of red, white, and rosé wines from the Chalice Vineyard, as well as from selected vineyards around the state. The Areté label represents the reserve, or premium level of wines – truly the best of the estate.” The Areté label also represents Iris Vineyards’ premium sparkling wine program all unusually done in-house on the Estate. Earlier this month Iris Vineyards opened a new Wine Bar in Downtown Springfield, Oregon on historic Main Street. Winemaker Aaron has created a selection of wine-based cocktails for the Wine Bar. Winemaker Aaron Lieberman continues with us to further pull the cork on all that is Iris Vineyards and also joined by Oregon-based wine marketing and public relations authority, Carl Giavanti. The post Show 480, June 25, 2022: Iris Vineyards, Springfield, OR with Winemaker Aaron Lieberman and Carl Giavanti Part Two appeared first on SoCal Restaurant Show.

“The story of the East Bay favorite, ButtercuP Diner + Bar begins in 1988, when founders David and Debbie Shahvar were just starting their family. At the time, David worked for an upscale dinner house. They had a hard time finding a restaurant that offered fresh food, yet was casual enough to bring their children. They dreamed of owning a family style restaurant where they could get fresh homemade food at an affordable price.” “Fast forward 34 years later, and you can find David, Debbie, and their three grown children working at the five locations in the Bay Area. Locations in Oakland (2,) Walnut Creek, Vallejo and Concord. ButtercuP has truly become a family restaurant.” They are known for their own addictive pastry creation, “The Cinnascuit.” It’s their house, made from scratch light & fluffy southern-style biscuit dipped in cinnamon sugar, baked and topped with a truly decadent cream cheese frosting. They also create a Cinnascuit French Toast variation of this. A must… Debbie is also proud (being from the South) of their Shrimp and Grits. It’s jumbo shrimp sauteed with bacon, green onions, diced tomatoes and a special blend of Cajun seasoning and served on a bed of cheesy grits “The goal at ButtercuP Diner is to serve their guests hearty, high quality food at a reasonable price. They serve every meal of the day. Each location currently opens at 7 a.m. seven days a week, and the chefs transition seamlessly from breakfast to lunch to dinner.” The restaurants now close at 8 p.m. “The kitchen makes pretty much everything from scratch from Debbie’s own personal recipes. Dessert is a must here.” Pies are their specialty. When in doubt The Shahvars suggest the signature upside-down apple-walnut pie, topped with a crunchy brown-sugar-and-walnut glaze. Founder Debbie Shahvar and son, Ben, join us to share the inspiring success story of ButtercuP Diner + Bar. The post Show 480, June 25, 2022: ButtercuP Diner + Bar, East Bay, with Debbie Shahvar and Ben Shahvar Part One appeared first on SoCal Restaurant Show.

“The story of the East Bay favorite, ButtercuP Diner + Bar begins in 1988, when founders David and Debbie Shahvar were just starting their family. At the time, David worked for an upscale dinner house. They had a hard time finding a restaurant that offered fresh food, yet was casual enough to bring their children. They dreamed of owning a family style restaurant where they could get fresh homemade food at an affordable price.” “Fast forward 34 years later, and you can find David, Debbie, and their three grown children working at the five locations in the Bay Area. Locations in Oakland (2,) Walnut Creek, Vallejo and Concord. ButtercuP has truly become a family restaurant.” They are known for their own addictive pastry creation, “The Cinnascuit.” It’s their house, made from scratch light & fluffy southern-style biscuit dipped in cinnamon sugar, baked and topped with a truly decadent cream cheese frosting. They also create a Cinnascuit French Toast variation of this. A must… Debbie is also proud (being from the South) of their Shrimp and Grits. It’s jumbo shrimp sauteed with bacon, green onions, diced tomatoes and a special blend of Cajun seasoning and served on a bed of cheesy grits. “The goal at ButtercuP Diner is to serve their guests hearty, high quality food at a reasonable price. They serve every meal of the day. Each location currently opens at 7 a.m. seven days a week, and the chefs transition seamlessly from breakfast to lunch to dinner.” The restaurants now close at 8 p.m. “The kitchen makes pretty much everything from scratch from Debbie’s own personal recipes. Dessert is a must here.” Pies are their specialty. When in doubt The Shahvars suggest the signature upside-down apple-walnut pie, topped with a crunchy brown-sugar-and-walnut glaze. Founder Debbie Shahvar and son, Ben, continue with us with a plate of warm Cinnascuits at the ready. The post Show 480, June 25, 2022: ButtercuP Diner + Bar, East Bay, with Debbie Shahvar and Ben Shahvar Part Two appeared first on SoCal Restaurant Show.

Anne Marie Panoringan is Voice of OC’s well-informed food columnist. She reports industry news, current events and trends. The column publishes every other Friday. Anne Marie joins us in-studio to talk about her recent experience in Chicago attending the James Beard Foundation’s Media Awards honoring excellence in Books, Broadcast Media and Journalism. She also shares some of her best Chicago dining adventures. Additionally we’ll highlight some of her recent columns. “Chef Rudi Sodamin is the newly installed Head of Culinary Arts for Princess Cruises. Sodamin also serves as the Master Chef for sister cruise line, Holland America Line. Throughout his career, Sodamin has been the driving force behind revolutionizing culinary practices and elevating the perception of fine dining in the cruise industry. An internationally-respected food authority, Sodamin is possibly the most highly-decorated chef working on the world’s oceans and is widely considered one of the most innovative, energetic, and influential chefs in the hospitality industry. Among his most recent accomplishments has been the highly successful launch of Rudi’s Sel de Mer restaurant onboard three Holland America Line’s ships.” Chef Rudi Sodamin is our guest with a fresh Alaskan salmon at the ready. ““Weiser Family Farms began in 1977 when Sid Weiser, a chemistry teacher and counselor at Garfield High School in East Los Angeles decided to pack up the family and follow his dream of working off the land. Sidney and his wife Raquel laid down roots in Tehachapi, California. There, they learned to tend to the fruit trees… apples, peaches, and pears. In the ensuing years, they acquired farmland in other locations where they branched out into a variety of fruits, vegetables, and flowers. In 1982 their son Alex jumped in to assist the family in selling at local Farmers’ Markets. There he encountered chefs, the public and specialty produce buyers who wanted seasonal, high quality and superior tasting produce. Listening to this input, Alex began to focus on creating a bio-diverse farm dedicated to applying sustainable farming techniques. His overriding desire was to supply people with unique fruits and vegetables at their peak, rather than picked for commercial usage.” 2nd generation family farmer, Alex Weiser joins us. Our own Chef Andrew Gruel of the Slapfish Restaurant Group provides another timely and informative “Ask the Chef” segment where Chef Andrew responds to listeners thoughtful inquiries. There is a new law in California that mandates all bar and restaurant employees serving alcohol to obtain a new certification. It involves a training of three to four hours and then passing an open book test. The concept is worthwhile but we’ll get Chef Andrew’s thoughts on this and the reality of actually meeting the August 31st deadline. All of this and heaping helpings of extra deliciousness on this week’s not-to-miss show! The post Show 479, June 18, 2022: Show Preview with Executive Producer & Co-Host Andy Harris appeared first on SoCal Restaurant Show.

Anne Marie Panoringan is Voice of OC’s well-informed food columnist. She reports industry news, current events and trends. The column publishes every other Friday. Anne Marie joins us in-studio to talk about her recent experience in Chicago attending the James Beard Foundation’s Media Awards (June 11th) honoring excellence in Books, Broadcast Media and Journalism. Anne Marie served as a judge for the Journalism Awards as part of the Media Awards. She also shares some of her top Chicago dining adventures. The post Show 479, June 18, 2022: Journalist Anne Marie Panoringan, The Voice of OC’s Food Columnist Part One appeared first on SoCal Restaurant Show.

Anne Marie Panoringan is Voice of OC’s well-informed food columnist. She reports industry news, current events and trends. The column publishes every other Friday. Anne Marie continues with us. As part of being in Chicago for the James Beard Foundation’s Media Awards on June 11th Anne Marie explored a bit of Chicago’s vibrant dining scene. She shares her memorable meals at the bar and lounge at Oriole (2 Michelin Stars,) Eleven City Diner (a contemporary take on a Jewish Deli) and the Noble Fat booth for a bao bun at the Green City Farmers Market in Lincoln Park. In her June 3rd column Anne Marie recounts her participation in a cooking program (MaxLove’s Fierce Foods Academy) geared toward cancer patients and their families, but, along the way, learned how its overall theme is much more universal. The post Show 479, June 18, 2022: Journalist Anne Marie Panoringan, The Voice of OC’s Food Columnist Part Two appeared first on SoCal Restaurant Show.

“Chef Rudi Sodamin is the newly installed Head of Culinary Arts for Princess Cruises. Sodamin also serves as the Master Chef for sister line, Holland America Line.” “Throughout his career, Sodamin has been the driving force behind revolutionizing culinary practices and elevating the perception of fine dining in the cruise industry. An internationally-respected food authority, Sodamin is likely the most highly-decorated chef working on the world’s oceans and is widely considered one of the most innovative, energetic, and influential chefs in the hospitality industry. Among his most recent accomplishments has been the highly successful launch of Rudi’s Sel de Mer restaurant onboard three Holland America Line’s ships.” “I see food as the way to our guests’ hearts, and the individuals on the Princess Cruise culinary team bring great heart to what they do and take tremendous pride in their work,” said Sodamin “My goal is to grow that pride and lead the culinary workforce to new performance heights through innovative approaches to teamwork and creativity, collaboratively creating new signature interactive dining experiences, and motivating this talented team to new levels of culinary artistry.” Chef Rudi Sodamin is our guest with a fresh Alaskan salmon at the ready. The post Show 479, June 18, 2022: Master Chef Rudi Sodamin, Head of Culinary Arts, Princess Cruises Part One appeared first on SoCal Restaurant Show.

“Chef Rudi Sodamin is the newly installed Head of Culinary Arts for Princess Cruises. Sodamin also serves as the Master Chef for sister line, Holland America Line.” “Throughout his career, Sodamin has been the driving force behind revolutionizing culinary practices and elevating the perception of fine dining in the cruise industry. An internationally-respected food authority, Sodamin is likely the most highly-decorated chef working on the world’s oceans and is widely considered one of the most innovative, energetic, and influential chefs in the hospitality industry. Among his most recent accomplishments has been the highly successful launch of Rudi’s Sel de Mer restaurant onboard three Holland America Line’s ships.” Alaska cruise season is on now through September. As part of Princess Cruises’ award-winning “North to Alaska program” Rudi oversees their “Wild for Alaska Seafood” effort. This industry-first, location-based seafood initiative features an extensive menu rotation of fresh Alaska seafood dishes, along with destination-inspired cocktails including flights of Alaska spirits sourced from local distilleries. Also on offer are hand-picked, sommelier selection premium wine pairings to go with Alaska seafood dishes. Chef Rudi was aboard the newly launched Discovery Princess for the elaborate “Naming Ceremony” on April 29th in the Port of Los Angeles. Rudi discusses the wide variety of dining options abord the Discovery Princess. Included in the cruise fare are The Main Dining Rooms (Juneau, Skagway and Ketchikan,) World Fresh Market buffet and Gigi’s Pizzeria. Specialty restaurants (with a modest cover charge) range from Sabatini’s Italian Trattoria (where all the pastas are prepared fresh daily) to Crown Grill (the fine-dining steakhouse.) “I see food as the way to our guests’ hearts, and the individuals on the Princess Cruise culinary team bring great heart to what they do and take tremendous pride in their work,” said Sodamin “My goal is to grow that pride and lead the culinary workforce to new performance heights through innovative approaches to teamwork and creativity, collaboratively creating new signature interactive dining experiences, and motivating this talented team to new levels of culinary artistry.” Chef Rudi Sodamin continues as our guest with a platter of Alaskan King Crab legs at the ready. The post Show 479, June 18, 2022: Master Chef Rudi Sodamin, Head of Culinary Arts, Princess Cruises Part Two appeared first on SoCal Restaurant Show.

“Weiser Family Farms began in 1977 when Sid Weiser, a chemistry teacher and counselor at Garfield High School in East Los Angeles decided to pack up the family and follow his dream of working off the land. Sidney and his wife Raquel laid down roots in Tehachapi, California. There, they learned to tend to the fruit trees… apples, peaches, and pears. In the ensuing years, they acquired farmland in other locations where they branched out into a variety of fruits, vegetables, and flowers.” “In 1982 their son Alex jumped in to assist the family in selling at local Farmers’ Markets. There he encountered chefs, the public and specialty produce buyers who wanted seasonal, high quality and superior tasting produce. Listening to this input, Alex began to focus on creating a bio-diverse farm dedicated to applying sustainable farming techniques. His overriding desire was to supply people with unique fruits and vegetables at their peak, rather than picked for commercial usage. Today, Weiser Family Farms grows in the Greater Bakersfield area, Tehachapi and the Lucerne Valley, cultivating a tapestry of high- quality produce year round.” “Older brother Dan joined the family business in 2001, after a long stint with The Walt Disney Co. Dan, a graduate of USC’s Marshall School of Business, brought with him a real-world business sensibility to the farm that has helped bring the overall operation to the next level. Not long after Dan came aboard, older sister Esther left her established teaching career to help keep her knuckle-headed brothers in line. Her common sense approach and no nonsense communication style help to keep everything in focus and moving forward.” Weiser Family Farms is, and has always been, a family farming entity in the true sense of the word. When you buy from Weiser, you are truly buying from The Weiser Family. Weiser Family Farms’ seasonal produce is available at their stands at area Farmers Markets including Santa Monica on Wednesday and Saturday, and on Sundays in Beverly Hills and Mar Vista. Alex Weiser is our guest with Purple Majesty Potatoes in hand. The post Show 479, June 18, 2022: Alex Weiser, Weiser Family Farms, Tehachapi, CA Part One appeared first on SoCal Restaurant Show.

“Weiser Family Farms began in 1977 when Sid Weiser, a chemistry teacher and counselor at Garfield High School in East Los Angeles decided to pack up the family and follow his dream of working off the land. Sidney and his wife Raquel laid down roots in Tehachapi, California. There, they learned to tend to the fruit trees… apples, peaches, and pears. In the ensuing years, they acquired farmland in other locations where they branched out into a variety of fruits, vegetables, and flowers.” “In 1982 their son Alex jumped in to assist the family in selling at local Farmers’ Markets. There he encountered chefs, the public and specialty produce buyers who wanted seasonal, high quality and superior tasting produce. Listening to this input, Alex began to focus on creating a bio-diverse farm dedicated to applying sustainable farming techniques. His overriding desire was to supply people with unique fruits and vegetables at their peak, rather than picked for commercial usage. Today, Weiser Family Farms grows in the Greater Bakersfield area, Tehachapi and the Lucerne Valley, cultivating a tapestry of high- quality produce year round.” “Older brother Dan joined the family business in 2001, after a long stint with The Walt Disney Co. Dan, a graduate of USC’s Marshall School of Business, brought with him a real-world business sensibility to the farm that has helped bring the overall operation to the next level. Not long after Dan came aboard, older sister Esther left her established teaching career to help keep her knuckle-headed brothers in line. Her common sense approach and no nonsense communication style help to keep everything in focus and moving forward.” Weiser Family Farms is, and has always been, a family farming entity in the true sense of the word. When you buy from Weiser, you are truly buying from The Weiser Family. Weiser Family Farms specialty potatoes are served at The Hollywood Bowl in the Farmers Market Salad created by Chef Suzanne Goin for Hollywood Bowl Food + Wine. Alex Weiser continues with us with Shishito Peppers in hand. The post Show 479, June 18, 2022: Alex Weiser, Weiser Family Farms, Tehachapi, CA Part Two appeared first on SoCal Restaurant Show.

Our own Chef Andrew Gruel of the Slapfish Restaurant Group provides another timely and informative “Ask the Chef” segment where Chef Andrew responds to listeners thoughtful inquiries. There is a new law in California that mandates all bar and restaurant employees serving alcohol to obtain a new, special certification. It involves a training of three to four hours and then passing an open book test. At present there are very few entities certified to administer the course. In concept this is a worthy requirement but we’ll get Chef Andrew’s thoughts on this and the reality of actually meeting the August 31st deadline. The post Show 479, June 18, 2022: “Ask the Chef” with Co-host Chef Andrew Gruel appeared first on SoCal Restaurant Show.

“Beef it Up! – 50 Mouthwatering Recipes for Ground Beef, Steaks, Stews, Roasts, Ribs, and More is full of show-stopping recipes that are quick and budget friendly. Author Jessica Formicola is the creator of Savory Experiments, a food and lifestyle blog famous for its restaurant quality, family friendly recipes. Her debut cookbook shows home chefs how and what to cook with the most popular cuts of beef. Inexpensive ground beef isn’t only for cheeseburgers, but Spicy Hand Pies, Stuffed Peppers, and Shepherd’s Pie Mac & Cheese. You can feed a dinner party of six by rolling up a Gouda Stuffed Flank Steak, impressing guests without breaking the bank. And a Mushroom Crusted Ribeye makes for a delightful bark right in the kitchen, no need to fire up the grill.” Jessica Formicola is our guest with steak knife in hand. “The 2022 Season at the Hollywood Bowl is a celebration of the Bowl’s 100th anniversary milestone. Now into the seventh year with award-winning chef Suzanne Goin and restaurateur Caroline Styne, Hollywood Bowl Food + Wine promises exceptional dining for visitors to the iconic venue. Goin and Styne’s culinary history has defined Los Angeles tastes since 1998 when they opened Lucques, their legendary first restaurant. At the Hollywood Bowl, their California-inspired offerings include three restaurants and three marketplaces. Additionally, menus for the Terrace and Garden Boxes, which can be ordered a day in advance, are created by four-time James Beard Foundation award-winner Suzanne Goin. Goin’s vibrant new summer dishes pair beautifully with the exceptional wine and beer programs curated by Caroline Styne, the recipient of the James Beard Foundation’s 2018 Outstanding Restaurateur of the Year award.” Caroline Styne joins us with corkscrew securely in hand. ““Gather for Good.” founded by the low-key Stephanie Chen and Sherry Mandell (both volunteers,) is a grass roots, community group of business owners, parents and caring residents who were feeling helpless and overwhelmed by the current news climate and wanted to make a difference. This all started because they love to connect with their neighbors, friends and family over good pastries and coffee. And through the action of gathering people together, doing good and giving back—the group slowly found their voice again in this challenging time. The 3rd Annual Pies for Justice on Juneteenth (June 19th) is one of Gather for Good’s signature fundraising events. It’s a giant bake sale! Pies for Justice showcases all your favorite pastry chefs, bakers, restaurant owners, farmers and foodies. All the participants are there to make a stand, feed guests delicious pies and support important organizations fighting for equity and justice in the Black community.” Gather for Good’s Stephanie Chen and Sherry Mandell join us. Gather for Good’s Co-founder, Sherry Mandell is also a partner in the Tehachapi Heritage Grain Project. She is affectionally referred to as the “Fairy Grain Mother.” Her mission is “spreading glutenous joy far and wide.” Her Gather for Good Co-founder, artisan baker and pastry chef Stephanie Chen, operates Sugarbear Bakes. Pastry Chef Steph uses Tehachapi Grain Flour in her incredibly delicious hand pies and cakes. The Tehachapi Heritage Grain Project’s aim is to preserve and grow heritage organic grains which are naturally drought tolerant and low in gluten. Sherry Mandell and Pastry Chef Stephanie Chen continue with us now providing an overview of the Tehachapi Heritage Grain Project. Our own Chef Andrew Gruel of the Slapfish Restaurant Group provides another timely and informative “Ask the Chef” segment where Chef Andrew responds to listeners thoughtful inquiries. We’re all looking to stretch our dollars on our food purchases. Chef Andrew picks up the conversation from last week sharing his experience with lesser -known varieties of fish that represent good value and are also delicious. An initial suggestion is Barramundi in both fresh and frozen packages. With inflation on the rise Chef Andrew shares some inspired buying tips to help mitigate the rising cost of food. All of this and heaping helpings of extra deliciousness on this week’s not-to-miss show! The post Show 478, June 11, 2022: Show Preview with Executive Producer & Co-Host Andy Harris appeared first on SoCal Restaurant Show.

“Beef it Up! – 50 Mouthwatering Recipes for Ground Beef, Steaks, Stews, Roasts, Ribs, and More is full of show-stopping recipes that are quick and budget friendly. Author Jessica Formicola is the creator of Savory Experiments, a food and lifestyle blog famous for its restaurant quality, family friendly recipes. Her debut cookbook shows home chefs how and what to cook with the most popular cuts of beef. Inexpensive ground beef isn’t only for cheeseburgers, but Spicy Hand Pies, Stuffed Peppers, and Shepherd’s Pie Mac & Cheese. You can feed a dinner party of six by rolling up a Gouda Stuffed Flank Steak, impressing guests without breaking the bank. And a Mushroom Crusted Ribeye makes for a delightful bark right in the kitchen, no need to fire up the grill.” “With helpful primers on figuring out what beef to buy, optimal cooking methods for each type of beef, and techniques for cooking beef properly, Formicola helps her readers feel confident when cooking America’s favorite meat.” “Jessica Formicola is the creator of Savory Experiments, a trusted food and lifestyle blog. She works closely with the beef industry, frequently collaborating with the Certified Angus Beef® brand, ranchers and butchers. This collection (Beef It Up!) comes from years of experience and she’s excited to share her wisdom with home chefs across America.” Jessica generously shares her recipes for Lemony Brussels Sprout Salad and Peanut-Beef Pad Thai from Beef It Up! with us. Jessica Formicola is our guest with steak knife in hand. The post Show 478, June 11, 2022: Author Jessica Formicola, creator of Savory Experiments with Beef It Up! Part One appeared first on SoCal Restaurant Show.

“Beef it Up! – 50 Mouthwatering Recipes for Ground Beef, Steaks, Stews, Roasts, Ribs, and More is full of show-stopping recipes that are quick and budget friendly. Author Jessica Formicola is the creator of Savory Experiments, a food and lifestyle blog famous for its restaurant quality, family friendly recipes. Her debut cookbook shows home chefs how and what to cook with the most popular cuts of beef. Inexpensive ground beef isn’t only for cheeseburgers, but Spicy Hand Pies, Stuffed Peppers, and Shepherd’s Pie Mac & Cheese. You can feed a dinner party of six by rolling up a Gouda Stuffed Flank Steak, impressing guests without breaking the bank. And a Mushroom Crusted Ribeye makes for a delightful bark right in the kitchen, no need to fire up the grill.” “With helpful primers on figuring out what beef to buy, optimal cooking methods for each type of beef, and techniques for cooking beef properly, Formicola helps her readers feel confident when cooking America’s favorite meat.” “Jessica Formicola is the creator of Savory Experiments, a trusted food and lifestyle blog. She works closely with the beef industry, frequently collaborating with the Certified Angus Beef® brand, ranchers and butchers. This collection (Beef It Up!) comes from years of experience and she’s excited to share her wisdom with home chefs across America.” Jessica generously shares her recipes for Lemony Brussels Sprout Salad and Peanut-Beef Pad Thai from Beef It Up! with us. Jessica Formicola continues with us cast iron skillet in hand The post Show 478, June 11, 2022: Author Jessica Formicola, creator of Savory Experiments with Beef It Up! Part Two appeared first on SoCal Restaurant Show.

“The 2022 Season at the Hollywood Bowl is a celebration of the Bowl’s 100th anniversary milestone. Now into the seventh year with award-winning chef Suzanne Goin and restaurateur Caroline Styne, Hollywood Bowl Food + Wine promises exceptional dining for visitors to the iconic venue. Goin and Styne’s culinary history has defined Los Angeles tastes since 1998 when they opened Lucques, their legendary first restaurant.” “At the Hollywood Bowl, their California-inspired offerings include three restaurants and three marketplaces. Additionally, menus for the Terrace and Garden Boxes, which can be ordered a day in advance, are created by four-time James Beard Foundation award-winner Suzanne Goin. Goin’s vibrant new summer dishes pair beautifully with the exceptional wine and beer programs curated by Caroline Styne, the recipient of the James Beard Foundation’s 2018 Outstanding Restaurateur of the Year award. Overseeing the broad range of dining options serving Hollywood Bowl Food + Wine’s thousands of nightly guests is Executive Chef Jeff Rogers.” “Returning for the 2022 season are the fan-favorites Winemaker Wednesdays and Sunday Market Tastings – an eight-week program of complimentary wine tastings at the Plaza Marketplace with guest winemakers, importers, sommeliers, and breweries hand-selected by Caroline Styne. Caroline also introduces a broad selection of vegan and organic wines this year that can be discovered in the marketplaces with other new natural wines on the restaurants’ lists, including Scribe, Broc Cellars and Perichor.” “Hollywood Bowl Food + Wine’s many dining options include three sit-down restaurants, street-food kiosks, pre-ordered picnic boxes, and a full-service dinner delivered to your box seat. For private events, Hollywood Bowl Food + Wine provides catering at several locations for groups both large and small.” Restaurateur Caroline Styne (representing Hollywood Bowl Food + Wine) joins us with corkscrew in hand. The post Show 478, June 11, 2022: Restaurateur Caroline Styne for Hollywood Bowl Food + Beverage – Hollywood Bowl 100 Part One appeared first on SoCal Restaurant Show.

“The 2022 Season at the Hollywood Bowl is a celebration of the Bowl’s 100th anniversary milestone. Now into the seventh year with award-winning chef Suzanne Goin and restaurateur Caroline Styne, Hollywood Bowl Food + Wine promises exceptional dining for visitors to the iconic venue. Goin and Styne’s culinary history has defined Los Angeles tastes since 1998 when they opened Lucques, their legendary first restaurant.” “At the Hollywood Bowl, their California-inspired offerings include three restaurants and three marketplaces. Additionally, menus for the Terrace and Garden Boxes, which can be ordered a day in advance, are created by four-time James Beard Foundation award-winner Suzanne Goin. Goin’s vibrant new summer dishes pair beautifully with the exceptional wine and beer programs curated by Caroline Styne, the recipient of the James Beard Foundation’s 2018 Outstanding Restaurateur of the Year award. Overseeing the broad range of dining options serving Hollywood Bowl Food + Wine’s thousands of nightly guests is Executive Chef Jeff Rogers.” “Returning for the 2022 season are the fan-favorites Winemaker Wednesdays and Sunday Market Tastings – an eight-week program of complimentary wine tastings at the Plaza Marketplace with guest winemakers, importers, sommeliers, and breweries hand-selected by Caroline Styne. Caroline also introduces a broad selection of vegan and organic wines this year that can be discovered in the marketplaces with other new natural wines on the restaurants’ lists, including Scribe, Broc Cellars and Perichor.” “Hollywood Bowl Food + Wine’s many dining options include three sit-down restaurants, street-food kiosks, pre-ordered picnic boxes, and a full-service dinner delivered to your box seat. For private events, Hollywood Bowl Food + Wine provides catering at several locations for groups both large and small.” Restaurateur Caroline Styne (representing Hollywood Bowl Food + Wine) continues with us with a bottle of California Pinot Noir at the ready. The post Show 478, June 11, 2022: Restaurateur Caroline Styne for Hollywood Bowl Food + Beverage – Hollywood Bowl 100 Part Two appeared first on SoCal Restaurant Show.

““Gather for Good.” founded by the low-key Stephanie Chen and Sherry Mandell (both dedicated volunteers,) is a grass roots, community group of business owners, parents and caring residents who were feeling helpless and overwhelmed by the current news climate and wanted to make a difference. This all started because they love to connect with their neighbors, friends and family over good pastries and coffee. And through the action of gathering people together, doing good and giving back—the group slowly found their voice again in this challenging time.” “The goal for Gather for Good events is to be a spark of inspiration to show that you can make a difference through simple actions within your own communities. They believe there is an opportunity for each and every one of us to get out there and build our communities to be stronger than ever. Because in the end, we are all better together…” The 3rd Annual Pies for Justice on Juneteenth is one of Gather for Good’s signature fundraising events. It’s a giant bake sale! Pies for Justice showcases all your favorite pastry chefs, bakers, restaurant owners, farmers and foodies. All the participants are here to make a stand, feed guests delicious pies and support important organizations fighting for equity and justice in the Black community. “Each participating chef and restaurant will prepare a unique pie offering for this fundraiser. Some will sell whole pies, hand pies, and pie slices. Others will be hosting raffles!” All the info is on the Gather for Good Website. Click on the Pies for Justice” tab. Gather for Good’s Stephanie Chen and Sherry Mandell join us. The post Show 478, June 11, 2022: Gather for Good Co-Founders – Stephanie Chen and Sherry Mandell appeared first on SoCal Restaurant Show.

Gather for Good’s Co-founder, Sherry Mandell is also a partner in the Tehachapi Heritage Grain Project. She is affectionally referred to as the “Fairy Grain Mother.” Sherry’s mission is “spreading glutenous joy far and wide.” Her Gather for Good Co-founder, artisan baker and pastry chef Stephanie Chen, operates Sugarbear Bakes. Pastry Chef Steph uses Tehachapi Grain flour in her incredibly delicious hand pies and cakes. “The Tehachapi Heritage Grain Project’s aim is to preserve and grow heritage organic grains which are naturally drought tolerant and low in gluten.” “Wheat and the other small cereal grains have been planted in the Golden State since the establishment of missions in the 1760s. Our Mediterranean climate is ideal to the growing of the annual grasses collectively known as grains. California once led the nation in barley production and was second in wheat production, but in the early 20th century grain farming began to be replaced by higher value orchards, vineyards, and row crops.” “However, grains (especially heirloom varieties) tend to have very low water requirements, and remain well-suited for California. Tehachapi Heritage Grain Project is trying to bring back many different types of heirloom grains (non-GMO) for use by home cooks, chefs, bakers, and brewers.” Sherry Mandell is at the Wednesday and Saturday Santa Monica Farmers Markets with the Tehachapi Heritage Grain Project flour. She is based in the Weiser Family Farms stand. Pre-ordering is necessary via the website. Sherry Mandell and Pastry Chef Stephanie Chen continue with us now providing an overview of the Tehachapi Heritage Grain Project. The post Show 478, June 11, 2022: Tehachapi Heritage Grain Project with Sherry Mandell and Sugarbear Bakes’ Steph Chen appeared first on SoCal Restaurant Show.

Our own Chef Andrew Gruel of the Slapfish Restaurant Group provides another timely and informative “Ask the Chef” segment where Chef Andrew responds to listeners thoughtful inquiries. With inflation on the rise all around us we’re looking to stretch our dollars on our food purchases. Chef Andrew picks up the conversation from last week sharing his experience with lesser-known varieties of fish that represent good value and are also delicious. An initial suggestion is Barramundi in both fresh and frozen packages. With inflation on the rise Chef Andrew then offers some creative buying tips to help with the rising cost of food. The post Show 478, June 11, 2022: “Ask the Chef” with Co-host Chef Andrew Gruel appeared first on SoCal Restaurant Show.

“Farmer and chef Nathan Peitso of Los Angeles-originated restaurant brand, Farmhouse (formerly located at the Beverly Center,) is now owner/executive chef at Solvang’s Sear Steakhouse. The Santa Barbara County wine country steakhouse, which initially opened in March 2021 under previous ownership, is located in the heart of the Danish-settled village (adjacent to the Landsby Inn) along California’s Central Coast. Peitso’s plans for the restaurant include a rebrand and name change in the coming months to “Crawford’s Steakhouse,” in honor of his family name, and a variety of menu and service additions and expansions. Sear will also see an elevated Santa Barbara seafood presence on its dinner menu and an increase in vegetable-based dishes, in addition to multiple steak cuts and other proteins. As a second-generation, Californian farmer – and now, a Santa Ynez Valley resident – Peitso intends to keep menu pricing accessible, relying on his close network of fellow farmers, fisherman, and ranchers.” Chef / Proprietor Nathan Peitso is our guest. “Casa Vega is an iconic Mexican restaurant that has been operating in the San Fernando Valley of Los Angeles for over 65 years. Casa Vega is located on Ventura Boulevard in Sherman Oaks and is one of the longest continuously family-owned restaurants in all of greater Los Angeles. Casa Vega’s roots go back to famous Olvera Street in downtown Los Angeles. Rafael “Ray” Vega opened Casa Vega in 1956 after being inspired by the success of his parents’ earlier restaurant, Café Caliente, which operated on Olvera Street throughout the 1930s. Casa Vega serves authentic, delicious food and drinks in a warm and festive atmosphere. Founder Ray passed away in January of 2021. Today the Vega Family keeps the family legacy alive with Christina (Christy) Vega at the helm. Christina worked side-by-side with her father for over 15 years. Nothing made Ray prouder than knowing his family legacy would continue.” Christy Vega is our guest with a signature Casa Vega Margarita in hand. “Amy Dixon’s The Baker’s Table in Santa Ynez is an artisan bakery (serving Breakfast and Lunch) feeding the body and soul through the time-honored craft of baking. They hold quality ingredients to heart and incorporate them into the way we live. The Baker’s Table is dedicated to combining organic, local and fair-trade ingredients to honor the earth and the hands that cultivate it. Thoughtfully choosing fair-trade, local and organic ingredients when possible, Amy Dixon tends to each recipe with the passion of an artist, persistence of a chemist, and patience of a mother.” Baker Amy Dixon joins us with rolling pin in hand. Our own Chef Andrew Gruel of the Slapfish Restaurant Group provides another timely and informative “Ask the Chef” segment where Chef Andrew responds to listeners thoughtful inquiries. It’s National Cheese Day. Chef Andrew explains that seafood and cheese can be friends. We’re all looking to save some money on our food purchases. Chef Andrew shares his wisdom on lesser known varieties of fish that represent good value and are also delicious. All of this and heaping helpings of extra deliciousness on this week’s not-to-miss show! The post Show 477, June 4, 2022: Show Preview with Executive Producer & Co-Host Andy Harris appeared first on SoCal Restaurant Show.

“Farmer and chef Nathan Peitso of Los Angeles-originated restaurant brand, Farmhouse (formerly located at the Beverly Center,) is now owner/executive chef at Solvang’s Sear Steakhouse. The Santa Barbara County wine country steakhouse, which initially opened in March 2021 under previous ownership, is located in the heart of the Danish-settled village (adjacent to the Landsby Inn) along California’s Central Coast.” “Peitso’s plans for the restaurant include a rebrand and name change in the coming months to “Crawford’s Steakhouse,” in honor of his family name, and a variety of menu and service additions and expansions. Sear’s local farm relationships will continue to play a major role in the kitchen, as Peitso sources from Santa Ynez Valley farms in addition to his family’s Southern California-based Kenter Canyon Farms. Roan Mills, to which Peitso also has family ties, will supply all bread products bound for the steakhouse, which will also see an elevated Santa Barbara seafood presence on its dinner menu and an increase in vegetable-based dishes, in addition to multiple steak cuts and other proteins.” “As a second-generation, Californian farmer – and now, a Santa Ynez Valley resident – Peitso intends to keep menu pricing accessible, relying on his close network of fellow farmers, fisherman, and ranchers.” There will be a fresh emphasis on showcasing local wines. Serving Dinner nightly except on Monday. For the future Weekend Brunch will be added as well as Monday night Dinner service. Chef / Proprietor Nathan Peitso is our guest. The post Show 477, June 4, 2022: Proprietor & Executive Chef Nathan Peitso, Sear Steakhouse, Solvang, CA Part One appeared first on SoCal Restaurant Show.

“Farmer and chef Nathan Peitso of Los Angeles-originated restaurant brand, Farmhouse (formerly located at the Beverly Center,) is now owner/executive chef at Solvang’s Sear Steakhouse. The Santa Barbara County wine country steakhouse, which initially opened in March 2021 under previous ownership, is located in the heart of the Danish-settled village (adjacent to the Landsby Inn) along California’s Central Coast.” “Peitso’s plans for the restaurant include a rebrand and name change in the coming months to “Crawford’s Steakhouse,” in honor of his family name, and a variety of menu and service additions and expansions. Sear’s local farm relationships will continue to play a major role in the kitchen, as Peitso sources from Santa Ynez Valley farms in addition to his family’s Southern California-based Kenter Canyon Farms. Roan Mills, to which Peitso also has family ties, will supply all bread products bound for the steakhouse, which will also see an elevated Santa Barbara seafood presence on its dinner menu and an increase in vegetable-based dishes, in addition to multiple steak cuts and other proteins.” “As a second-generation, Californian farmer – and now, a Santa Ynez Valley resident – Peitso intends to keep menu pricing accessible, relying on his close network of fellow farmers, fisherman, and ranchers.” There will be a fresh emphasis on showcasing local wines. Serving Dinner nightly except on Monday. For the future Weekend Brunch will be added as well as Monday night Dinner service. Proprietor Nathan Peitso takes a further break from his busy kitchen and continues with us. The post Show 477, June 4, 2022: Proprietor & Executive Chef Nathan Peitso, Sear Steakhouse, Solvang, CA Part Two appeared first on SoCal Restaurant Show.

“Casa Vega is an iconic Mexican restaurant that has been operating in the San Fernando Valley of Los Angeles for over 65 years. Casa Vega is located on Ventura Boulevard in Sherman Oaks and is one of the longest continuously family-owned restaurants in all of greater Los Angeles. Casa Vega’s roots go back to famous Olvera Street in downtown Los Angeles. Rafael “Ray” Vega opened Casa Vega in 1956 after being inspired by the success of his parents’ earlier restaurant, Café Caliente, which operated on Olvera Street throughout the 1930s. Casa Vega serves authentic, delicious food and drinks in a warm and festive atmosphere. Founder Ray passed away in January 2021.” “Today the Vega Family keeps the family legacy alive with Christina (Christy) Vega at the helm. Christina worked side-by-side with her father for over 15 years. Nothing made Ray prouder than knowing his family legacy would continue.” This year The James Beard Foundation bestowed to Casa Vega, The America’s Classics Award. Each year since 1998 the James Beard Foundation Awards Committee has recognized our nation’s beloved regional restaurants as America’s Classics. Distinguished by their timeless appeal, they serve quality food that reflects the character of their communities. Casa Vega now joins the exclusive collection of L.A. area America’s Classics including Guelaguetza, Langer’s Delicatessen and Philippe the Original. Christy will be in Chicago on the evening of Monday, June 13th to accept the America’s Classics honors for Casa Vega at the 2022 James Beard Restaurant and Chef Awards ceremony. The post Show 477, June 4, 2022: Restaurateur Christy Vega, Casa Vega, Sherman Oaks Part One appeared first on SoCal Restaurant Show.

“Casa Vega is an iconic Mexican restaurant that has been operating in the San Fernando Valley of Los Angeles for over 65 years. Casa Vega is located on Ventura Boulevard in Sherman Oaks and is one of the longest continuously family-owned restaurants in all of greater Los Angeles. Casa Vega’s roots go back to famous Olvera Street in downtown Los Angeles. Rafael “Ray” Vega opened Casa Vega in 1956 after being inspired by the success of his parents’ earlier restaurant, Café Caliente, which operated on Olvera Street throughout the 1930s. Casa Vega serves authentic, delicious food and drinks in a warm and festive atmosphere. Founder Ray passed away in January 2021.” “Today the Vega Family keeps the family legacy alive with Christina (Christy) Vega at the helm. Christina worked side-by-side with her father for over 15 years. Nothing made Ray prouder than knowing his family legacy would continue.” This year The James Beard Foundation bestowed to Casa Vega, The America’s Classics Award. Each year since 1998 the James Beard Foundation Awards Committee has recognized our nation’s beloved regional restaurants as America’s Classics. Distinguished by their timeless appeal, they serve quality food that reflects the character of their communities. Casa Vega now joins the exclusive collection of L.A. area America’s Classics including Guelaguetza, Langer’s Delicatessen and Philippe the Original. Christy will be in Chicago on the evening of Monday, June 13th to accept the America’s Classics honors for Casa Vega at the 2022 James Beard Restaurant and Chef Awards ceremony Christy Vega continues as our guest with Table-Side Guacamole at the ready. The post Show 477, June 4, 2022: Restaurateur Christy Vega, Casa Vega, Sherman Oaks Part Two appeared first on SoCal Restaurant Show.

“Amy Dixon’s The Baker’s Table in Santa Ynez is an artisan bakery feeding the body and soul through the time-honored craft of baking. They hold quality ingredients to heart and incorporate them into the way we live. The Baker’s Table is dedicated to combining organic, local and fair-trade ingredients to honor the earth and the hands that cultivate it.” “Thoughtfully choosing fair-trade, local and organic ingredients when possible, Amy Dixon tends to each recipe with the passion of an artist, persistence of a chemist, and patience of a mother. At home in the Santa Ynez Valley since 1998, Amy keeps answering her driving call to pursue excellence through baking. Through kneading bread or crafting desserts for local restaurants, she continues to find joy in a flaky, buttery apple galette or in the delightful textures of a French macaron.” “If you’re searching for a full, hand-crafted breakfast or a steaming cup of coffee and a luscious pastry, The Baker’s Table can satisfy your craving. Delectable offerings include everything from savory quiches to scones jam-packed with berries galore. If it’s lunch you prefer, their menu features salads with pristine ingredients fresh from the farm, as well as delicious sandwiches on their famous variety of hearth-baked breads.” “Bread is the backbone of The Baker’s Table. They use artisan flour, all baked on a radiant, stone hearth. The Baker’s Table lovingly creates each and every loaf by hand, and carefully tend to them from mixing to slicing. You will see, smell and taste the stellar quality of their mouth-watering breads.” The Baker’s Table is on the move. They will soon move to a new, expanded location with more patio seating near the main Post Office on Sagunto St. (about a block away from the original location.) Baker Amy Dixon joins us with rolling pin in hand. The post Show 477, June 4, 2022: Baker Amy Dixon, Proprietress. The Baker’s Table, Santa Ynez, CA Part One appeared first on SoCal Restaurant Show.

“Amy Dixon’s The Baker’s Table in Santa Ynez is an artisan bakery feeding the body and soul through the time-honored craft of baking. They hold quality ingredients to heart and incorporate them into the way we live. The Baker’s Table is dedicated to combining organic, local and fair-trade ingredients to honor the earth and the hands that cultivate it.” “Thoughtfully choosing fair-trade, local and organic ingredients when possible, Amy Dixon tends to each recipe with the passion of an artist, persistence of a chemist, and patience of a mother. At home in the Santa Ynez Valley since 1998, Amy keeps answering her driving call to pursue excellence through baking. Through kneading bread or crafting desserts for local restaurants, she continues to find joy in a flaky, buttery apple galette or in the delightful textures of a French macaron.” “If you’re searching for a full, hand-crafted breakfast or a steaming cup of coffee and a luscious pastry, The Baker’s Table can satisfy your craving. Delectable offerings include everything from savory quiches to scones jam-packed with berries galore. If it’s lunch you prefer, their menu features salads with pristine ingredients fresh from the farm, as well as delicious sandwiches on their famous variety of hearth-baked breads.” “Bread is the backbone of The Baker’s Table. They use artisan flour, all baked on a radiant, stone hearth. The Baker’s Table lovingly creates each and every loaf by hand, and carefully tend to them from mixing to slicing. You will see, smell and taste the stellar quality of their mouth-watering breads.” The Baker’s Table is on the move. They will soon move to a new, expanded location with more patio seating near the main Post Office on Sagunto St. (about a block away from the original location.) Baker Amy Dixon continues with us, a Pain au Levain loaf in hand. The post Show 477, June 4, 2022: Baker Amy Dixon, Proprietress. The Baker’s Table, Santa Ynez, CA Part Two appeared first on SoCal Restaurant Show.

Our own Chef Andrew Gruel of the Slapfish Restaurant Group provides another timely and informative “Ask the Chef” segment where Chef Andrew responds to listeners thoughtful inquiries. It’s National Cheese Day. Chef Andrew explains that seafood and cheese can really be friends. The notion that the strong flavor of cheese can overpower the subtle flavor of seafood doesn’t always hold true. With inflation on the rise all around us we’re looking to save some money on our food purchases. Chef Andrew shares his wisdom on lesser known varieties of fish that represent good value and are also delicious. Think Barramundi, both fresh and frozen. The post Show 477, June 4, 2022: “Ask the Chef” with Co-host Chef Andrew Gruel appeared first on SoCal Restaurant Show.

Anajak Thai in Sherman Oaks is a 40-year old neighborhood bistro serving up Thai specialties with a notable wine list. Chef Justin Pichetrungsi pays homage to his father, Chef Chavalit Pichetrungsi with his traditional recipes alongside his own creations using locally sourced, seasonal farmers market produce. Their unique Thai Taco Tuesday (TTT) is chef-collaboration driven. Among recent national honors for Anajak Thai are Chef Jason being a semi-finalist for a distinguished James Beard Award for “Best Chef: California.” Chef Justin Pichetrungsi joins us Thai fish sauce in hand. “Kali is a petit neighborhood restaurant tucked in between Hollywood and Larchmont village. Created in 2016 by lifelong friends/co-workers Chef Kevin Meehan and Drew Langley (Wine Director,) the two have had always dreamed about creating a high-end restaurant without pretension. Stripping away all facades of what fine dining should be, Kali focuses strictly on the ingredient, technique, and service creating a casual environment everyone can enjoy. At Kali the focus is on local and hyper-seasonal farmers’ market ingredients with a contemporary twist and Californian sensibilities.” Kali’s design includes an open-air patio. Chef Kevin Meehan is our guest. “Karachi Kitchen Foods is a family-owned and operated (mother and daughter) Seattle-based business specializing in small batch traditional Pakistani Chutneys and Spice Blends. The foods are inspired by family recipes and created by Kausar Ahmed, Pakistani-born chef, food stylist, and author of the award-winning cookbook The Karachi Kitchen.” Chef Kausar Ahmed and daughter Sadaf Ahmed join us from Seattle with Chaat Masala seasoning in hand. Our own Chef Andrew Gruel of the Slapfish Restaurant Group provides another timely and informative “Ask the Chef” segment where Chef Andrew responds to listeners thoughtful inquiries. Memorial Day Weekend marks the unofficial start of the always anticipated Summer grilling season. Chef Andrew shares some timely hints and thoughts with economy in mind. All of this and heaping helpings of extra deliciousness on this week’s not-to-miss show! The post Show 476, May 28, 2022: Show Preview with Executive Producer & Co-Host Andy Harris appeared first on SoCal Restaurant Show.

Anajak Thai in Sherman Oaks is a 40-year old neighborhood bistro serving up Thai specialties with a notable wine list. Chef Justin Pichetrungsi pays homage to his father, Chef Chavalit Pichetrungsi with his traditional recipes alongside his own creations using locally sourced, seasonal farmers market produce. Their unique Thai Taco Tuesday (TTT) is chef-collaboration driven. Among recent honors for Anajak Thai are Chef Jason being named a semi-finalist for a distinguished James Beard Award for “Best Chef: California.” In addition to his regular menu with rotating specials Chef Justin creates an Omakase menu (by reservation only) on Friday, Saturday and Sunday at 7 p.m. Optional supplements include a caviar pairing and a sommelier-selected wine pairing. Standout dishes at Anajak Thai include Southern Thai Fried Chicken, Lab tot (fried pork & chicken meatballs with spicy Tamarind sauce) and Dry Aged Fish (sourced from The Joint Seafood Eatery) with chili-lime dressing. Seating at Anajak Thai is either inside or outside along the wall of spiffed-up alley adjacent to the restaurant. It’s a true “Family Affair” as Justin’s Mom and Aunt work the floor. Chef Justin Pichetrungsi joins us fish sauce in hand. The post Show 476, May 28, 2022: Proprietor / Executive Chef Justin Pichetrungsi, Anajak Thai, Sherman Oaks Part One appeared first on SoCal Restaurant Show.

Anajak Thai in Sherman Oaks is a 40-year old neighborhood bistro serving up Thai specialties with a notable wine list. Chef Justin Pichetrungsi pays homage to his father, Chef Chavalit Pichetrungsi with his traditional recipes alongside his own creations using locally sourced, seasonal farmers market produce. Their unique Thai Taco Tuesday (TTT) is chef-collaboration driven. Among recent honors for Anajak Thai are Chef Jason being named a semi-finalist for a distinguished James Beard Award for “Best Chef: California.” In addition to his regular menu with rotating specials Chef Justin creates an Omakase menu (by reservation only) on Friday, Saturday and Sunday at 7 p.m. Optional supplements include a caviar pairing and a sommelier-selected wine pairing. Standout dishes at Anajak Thai include Southern Thai Fried Chicken, Laab Tot (fried pork & chicken meatballs with spicy Tamarind sauce) and Dry Aged Fish (sourced from The Joint Seafood Eatery) with chili-lime dressing. Seating at Anajak Thai is either inside or outside along the wall of spiffed-up alley adjacent to the restaurant. It’s a true “Family Affair” as Justin’s Mom and Aunt work the floor. Chef Justin Pichetrungsi continues with us fish sauce in hand. The post Show 476, May 28, 2022: Proprietor / Executive Chef Justin Pichetrungsi, Anajak Thai, Sherman Oaks Part Two appeared first on SoCal Restaurant Show.

“Kali is a petit neighborhood restaurant tucked in between Hollywood and Larchmont Village. Created by lifelong friends/co-workers Chef Kevin Meehan and Drew Langley (Wine Director,) the two have had always dreamed about creating a high-end restaurant without pretension. Stripping away all facades of what fine dining should be, Kali focuses strictly on the ingredient, technique, and service creating a casual environment everyone can enjoy.” “At Kali the focus is on local and hyper-seasonal farmers’ market ingredients with a contemporary twist and Californian sensibilities.” Ingredients are proudly sourced from local California farms resulting in the menu being 90 per cent organic and sustainable. In addition to the regular menu (Whole Roasted Carpenter’s Ranch Squab) Chef Kevin offers a choice of two, 8-course Tasting Menus with optional wine pairings. Kali’s design includes an open-air patio. “For Meehan, Kali represents the evolution of not just Kali Dining, his roving private dinner pop-up, but the rigorous years he spent refining his craft. The contemporary California restaurant blends the precision and hospitality of the white tablecloth kitchens where Chef Kevin developed his culinary acumen, with the accessibility and ease of a local’s favorite neighborhood haunt.” Chef Kevin Meehan is our guest. The post Show 476, May 28, 2022: Chef Kevin Meehan, Partner, Kali Restaurant, Hollywood Part One appeared first on SoCal Restaurant Show.

“Kali is a petit neighborhood restaurant tucked in between Hollywood and Larchmont Village. Created by lifelong friends/co-workers Chef Kevin Meehan and Drew Langley (Wine Director,) the two have had always dreamed about creating a high-end restaurant without pretension. Stripping away all facades of what fine dining should be, Kali focuses strictly on the ingredient, technique, and service creating a casual environment everyone can enjoy.” “At Kali the focus is on local and hyper-seasonal farmers’ market ingredients with a contemporary twist and Californian sensibilities.” Ingredients are proudly sourced from local California farms resulting in the menu being 90 per cent organic and sustainable. In addition to the regular menu (Whole Roasted Carpenter’s Ranch Squab) Chef Kevin offers a choice of two, 8-course Tasting Menus with optional wine pairings. Kali’s design includes an open-air patio. “For Meehan, Kali represents the evolution of not just Kali Dining, his roving private dinner pop-up, but the rigorous years he spent refining his craft. The contemporary California restaurant blends the precision and hospitality of the white tablecloth kitchens where Chef Kevin developed his culinary acumen, with the accessibility and ease of a local’s favorite neighborhood haunt.” Chef Kevin Meehan continues as our guest. The post Show 476, May 28, 2022: Chef Kevin Meehan, Partner, Kali Restaurant, Hollywood Part Two appeared first on SoCal Restaurant Show.

“Karachi Kitchen Foods is a family-owned and operated (mother and daughter) Seattle-based business specializing in small batch traditional Pakistani Chutneys and Spice Blends.” “The foods are inspired by family recipes and created by Kausar Ahmed, Pakistani-born chef, food stylist, and author of the award-winning cookbook The Karachi Kitchen.” “Chef Kausar has over 35 years of experience in culinary arts. She started cooking in her grandmother’s kitchen as a child and has devoted her career to opening worlds through food education. In Karachi, in addition to her own catering business, Kausar ran a program teaching culinary skills to women and youth in disadvantaged communities. Since 2019 she has been in Seattle as Project Feast Chef Instructor, charged with shepherding immigrant and refugee apprentices on their path to employment in Western Washington’s food industries.” “Hoping to solve the problem of not being able to find high-quality, preservative-free Pakistani food products commercially, Karachi Kitchen Foods crafts all recipes from scratch using high quality, locally sourced ingredients. Foods are produced using traditional techniques and no artificial preservatives or additives to capture the authentic taste of Pakistani home cooking.” A Karachi Kitchen Foods Newsletter with recipes and new product info is set to launch soon. Sign-up on the Karachi Kitchen Foods Website. Chef Kausar Ahmed and daughter Sadaf Ahmed join us from Seattle with Chaat Masala seasoning in hand. The post Show 476, May 28, 2022: The Karachi Kitchen Foods, Seattle Part One appeared first on SoCal Restaurant Show.

“Karachi Kitchen Foods is a family-owned and operated (mother and daughter) Seattle-based business specializing in small batch traditional Pakistani Chutneys and Spice Blends.” “The foods are inspired by family recipes and created by Kausar Ahmed, Pakistani-born chef, food stylist, and author of the award-winning cookbook The Karachi Kitchen.” “Chef Kausar has over 35 years of experience in culinary arts. She started cooking in her grandmother’s kitchen as a child and has devoted her career to opening worlds through food education. In Karachi, in addition to her own catering business, Kausar ran a program teaching culinary skills to women and youth in disadvantaged communities. Since 2019 she has been in Seattle as Project Feast Chef Instructor, charged with shepherding immigrant and refugee apprentices on their path to employment in Western Washington’s food industries.” “Hoping to solve the problem of not being able to find high-quality, preservative-free Pakistani food products commercially, Karachi Kitchen Foods crafts all recipes from scratch using high quality, locally sourced ingredients. Foods are produced using traditional techniques and no artificial preservatives or additives to capture the authentic taste of Pakistani home cooking.” A Karachi Kitchen Foods Newsletter with recipes and new product info is set to launch soon. Sign-up on the Karachi Kitchen Foods Website. Chef Kausar Ahmed and daughter Sadaf Ahmed continue with us from Seattle with Tamarind & Date Chutney from Karachi Kitchen in hand. The post Show 476, May 28, 2022: The Karachi Kitchen Foods, Seattle Part Two appeared first on SoCal Restaurant Show.

Our own Chef Andrew Gruel of the Slapfish Restaurant Group provides another timely and informative “Ask the Chef” segment where Chef Andrew responds to listeners thoughtful inquiries. Memorial Day Weekend marks the unofficial start of the Summer grilling season. Chef Andrew shares some timely hints and helpful thoughts. Ponder advice on grilling satisfying meats on a budget. Also some timely info on seasoning meats. The post Show 476, May 28, 2022: “Ask the Chef” with Co-host Chef Andrew Gruel appeared first on SoCal Restaurant Show.

We’re previewing the show with Executive Producer & Co-Host Andy Harris. First a Preview of next Saturday’s (May 28th) 2nd Annual Cake Walk supporting women’s reproductive rights at Redbird in DTLA from 11:00 a.m. to 1:00 p.m. presented by Gather for Good and RE:Her. It’s a gathering of LA’s top pastry chefs and bakers showcasing an incredible collection of over 30 delicious and beautiful cakes. Slices of cakes will be available for sale as well as craft cocktails, artisan coffee, and a live DJ. A purchased admission ticket is required to attend the event. In the Village of Arroyo Grande in San Luis Obispo County the place for the best coffee (locally roasted) and full breakfast (since 1996) is the locals’ favorite, Cafe Andreini. This was Arroyo Grande’s first coffee house. Proprietress Denise Andreini was born and raised in Arroyo Grande and graduated from Cal Poly San Louis Obispo. She returned to Arroyo Grande after a time in the Bay Area to raise her Family. Café Andreini is known for their abundant breakfast burritos, open-faced sandwiches, avocado toast, acai bowls, pastries and lots more. Open daily from 7:00 a.m. to 3 p.m. with extended hours to 4:00 p.m. on Friday and Saturday. Founder Denise Andreini joins us with a freshly brewed Americano in hand. “The annual CANstruction Long Beach is always one of the most visually stunning demonstrations of talent and creativity that architect and engineering firms participate in annually to help eliminate human hunger in the Long Beach community, and CANstruction is now excited to add a “Pet Edition” this year. The inaugural CANstruction Long Beach: Pet Edition benefiting Sparky & the Gang animal rescue organization will be held at Trademark Brewing June 17 to 26, 2022. June 17th being “build day” starting at 7a.m., a team from P2S Inc. Engineering will have twelve hours to design and build their unique structure made entirely out of canned dog food. The structure may be built up to 10’ x 10’ x 10’ and will be comprised of 4,000 to 4,500 cans. The theme is “CANines Rule!”, and the team may depict one of our canine friends in any way they want.” Organizer Terri Henry of Terri Henry Marketing and Steve Peterson of P2S Inc. join us with all the details of CANstruction Long Beach: Pet Edition. “Come celebrate the 55th anniversary of South Coast Plaza in Costa Mesa in style with an extraordinary evening of dining bliss supporting Careers through Culinary Arts Program (C-CAP) – Los Angeles. The celebratory evening begins in South Coast Plaza’s Penthouse with a reception of anniversary cocktails crafted by Vaca Group beverage director Michael Rooney and Knife Pleat’s sommelier Victor Moreno, and a wine bar hosted by Whispering Angel. Taste passed appetizers by four of SCP’s outstanding chefs: Ross Pangilinan (TERRACE by Mix Mix), James Hamamori (Hamamori Restaurant & Sushi Bar), John Park (Tableau), and Nick Weber (Populaire). Guests then enjoy a curated, four-course dinner paired with premium wines, created by C-CAP alum chef Amar Santana (Vaca and Broadway by Amar Santana) and Michelin-starred chef Tony Esnault (Knife Pleat.)” Chef Amar Santana joins us with all the tasty details. Our own Chef Andrew Gruel of the Slapfish Restaurant Group provides another timely and informative “Ask the Chef” segment where Chef Andrew responds to listeners thoughtful inquiries. On Thursday, May 21st Chef Andrew was the co-headlining chef for Outstanding in the Field’s 5-course, sustainable seafood, wine-paired dinner on the Huntington Beach Pier as part of the Los Angeles Times Food Bowl. The distinguished culinary team cooked for a sold-out crowd of 225 discriminating guests all seated on one long table. Chef Andrew shares the details of the unusual experience. All of this and heaping helpings of extra deliciousness on this week’s not-to-miss show! The post Show 475, May 21, 2022: Show Preview with Executive Producer & Co-Host Andy Harris appeared first on SoCal Restaurant Show.

In the Village of Arroyo Grande in San Luis Obispo County the place for the best coffee (locally roasted) and full breakfast (since 1996) is the locals’ favorite, Cafe Andreini. This was Arroyo Grande’s first coffee house. Proprietress Denise Andreini was born and raised in Arroyo Grande and graduated from Cal Poly San Louis Obispo. She returned to Arroyo Grande after a time in the Bay Area to raise her Family. Café Andreini is known for their abundant breakfast burritos, open-faced sandwiches, avocado toast, acai bowls and lots more. They serve local beer and wine on tap as well as Kombucha. Open daily from 7:00 a.m. to 3 p.m. with extended hours to 4:00 p.m. on Friday and Saturday. “Café Andreini prides itself on being part of the amazing community that is Arroyo Grande, and realizes that coffee isn’t just about a great cup of coffee but it’s about community. That’s why they have partnered with some stellar local businesses, to bring guests the freshest menu items. Giving back to the community goes beyond good food and wine. Over the many years Café Andreini has donated and participated in fundraisers with local charities, schools and businesses.” Founder Denise Andreini joins us with an Americano in hand. The post Show 475, May 21, 2022: Restaurateur Denise Andreini, Café Andreini, Arroyo Grande, CA Part One appeared first on SoCal Restaurant Show.

In the Village of Arroyo Grande in San Luis Obispo County the place for the best coffee (locally roasted) and full breakfast (since 1996) is the locals’ favorite, Cafe Andreini. This was Arroyo Grande’s first coffee house. Proprietress Denise Andreini was born and raised in Arroyo Grande and graduated from Cal Poly San Louis Obispo. She returned to Arroyo Grande after a time in the Bay Area to raise her Family. Café Andreini is known for their abundant breakfast burritos, open-faced sandwiches, avocado toast, acai bowls, pastries and lots more. They serve local beer and wine on tap as well as Kombucha. Open daily from 7:00 a.m. to 3 p.m. with extended hours to 4:00 p.m. on Friday and Saturday. It’s available as a special events spot at night. “Café Andreini prides itself on being part of the amazing community that is Arroyo Grande, and realizes that coffee isn’t just about a great cup of coffee but it’s about community. That’s why they have partnered with some stellar local businesses, to bring guests the freshest menu items. Giving back to the community goes beyond good food and wine. Over the many years Café Andreini has donated and participated in fundraisers with local charities, schools and businesses.” Founder Denise Andreini continues with us now with a breakfast burrito in hand. The post Show 475, May 21, 2022: Restaurateur Denise Andreini, Café Andreini, Arroyo Grande, CA Part Two appeared first on SoCal Restaurant Show.

“The annual CANstruction Long Beach is always one of the most visually stunning demonstrations of talent and creativity that architect and engineering firms participate in annually to help eliminate human hunger in the Long Beach community, and CANstruction is now excited to add a “Pet Edition” this year.” “The inaugural CANstruction Long Beach: Pet Edition benefiting Sparky & the Gang animal rescue organization will be held at Trademark Brewing June 17 to 26, 2022. June 17th being “build day” starting at 7am being “build day” starting at 7am, a team from P2S Inc. Engineering will have twelve hours to design and build a unique structure made entirely out of canned dog food. The structure may be built up to 10’ x 10’ x 10’ and will be comprised of 4,000 to 4,500 cans. The theme is “CANines Rule!”, and the team may depict one of our canine friends in any way they want.” Trademark Brewing is located at 233 E. Anaheim Street, Long Beach. “The completed structure will be on display to the public June 17 to 26 during Trademark Brewing regular business hours. Visitors are encouraged to bring cans of dog food when viewing the structure as additional donations.” “”Sparky & the Gang is excited to be the beneficiary of the inaugural Pet Edition of CANstruction Long Beach”, said Sherri Stankewitz, Executive Director at Sparky & the Gang. “This unique event brings awareness to our continuing work to find homes for the rescued dogs we care for, low cost spay and neuter services from Fix Long Beach Pets, and perhaps find forever homes for some of the dogs following the event.” On Build Day (June 17th) adoptable canines will be on display from “Sparky & the Gang.” Tentative hours for the canine encounters are 7 a.m. to 12 Noon and then 3 to 7:00 p.m. “”We’ve spent months designing our structure and are allowed only 12 hours to meticulously stack and color-coordinate the cans into our design”, added Steven Peterson of P2S Inc. “Being a dog lover myself, the ultimate donation of hundreds of cans of dog food to Sparky & the Gang makes it all worthwhile to our team.” Organizer Terri Henry of Terri Henry Marketing and Steve Peterson of P2S Inc. join us with all the details of CANstruction Long Beach: Pet Edition. The post Show 475, May 21, 2022: CANstruction Long Beach: Pet Edition with Organizer Terri Henry and Steven Peterson of P2S Inc. Part One appeared first on SoCal Restaurant Show.

“The annual CANstruction Long Beach is always one of the most visually stunning demonstrations of talent and creativity that architect and engineering firms participate in annually to help eliminate human hunger in the Long Beach community, and CANstruction is now excited to add a “Pet Edition” this year.” “The inaugural CANstruction Long Beach: Pet Edition benefiting Sparky & the Gang animal rescue organization will be held at Trademark Brewing June 17 to 26, 2022. June 17th being “build day” starting at 7am being “build day” starting at 7am, a team from P2S Inc. Engineering will have twelve hours to design and build a unique structure made entirely out of canned dog food. The structure may be built up to 10’ x 10’ x 10’ and will be comprised of 4,000 to 4,500 cans. The theme is “CANines Rule!”, and the team may depict one of our canine friends in any way they want.” Trademark Brewing is located at 233 E. Anaheim Street, Long Beach. “The completed structure will be on display to the public June 17 to 26 during Trademark Brewing regular business hours. Visitors are encouraged to bring cans of dog food when viewing the structure as additional donations.” “”Sparky & the Gang is excited to be the beneficiary of the inaugural Pet Edition of CANstruction Long Beach”, said Sherri Stankewitz, Executive Director at Sparky & the Gang. “This unique event brings awareness to our continuing work to find homes for the rescued dogs we care for, low cost spay and neuter services from Fix Long Beach Pets, and perhaps find forever homes for some of the dogs following the event.” On Build Day (June 17th) adoptable canines will be on display from “Sparky & the Gang.” Tentative hours for the canine encounters are 7 a.m. to 12 Noon and then 3 to 7:00 p.m. “”We’ve spent months designing our structure and are allowed only 12 hours to meticulously stack and color-coordinate the cans into our design”, added Steven Peterson of P2S Inc. “Being a dog lover myself, the ultimate donation of hundreds of cans of dog food to Sparky & the Gang makes it all worthwhile to our team.” Organizer Terri Henry of Terri Henry Marketing and Steve Peterson of P2S Inc. continue with us providing all the details of CANstruction Long Beach: Pet Edition. The post Show 475, May 21, 2022: CANstruction Long Beach: Pet Edition with Organizer Terri Henry and Steven Peterson of P2S Inc. Part Two appeared first on SoCal Restaurant Show.

“Come celebrate the 55th anniversary of South Coast Plaza in Costa Mesa with an extraordinary evening of dining bliss supporting Careers through Culinary Arts Program (C-CAP) – Los Angeles.” “The celebratory evening begins in South Coast Plaza’s Penthouse with a reception of anniversary cocktails crafted by Vaca Group beverage director Michael Rooney and Knife Pleat’s sommelier Victor Moreno, and a wine bar hosted by Whispering Angel. Taste passed appetizers by four of SCP’s outstanding chefs: Ross Pangilinan (TERRACE by Mix Mix), James Hamamori (Hamamori Restaurant & Sushi Bar), John Park (Tableau), and Nick Weber (Populaire). “Guests then enjoy a curated, four-course dinner paired with premium wines, created by C-CAP alum chef Amar Santana (Vaca and Broadway by Amar Santana) and Michelin-starred chef Tony Esnault (Knife Pleat.)” “The evening concludes with an exciting silent and live auction led by Matthew Allnatt, Jonathan Club’s COO and General Manager. Seating is limited; all-inclusive tickets begin at $475 (valet parking, reception, dinner, beverages, gift bag).” Chef Amar Santana is our guest. “Chef Amar is one of C-CAP’s most compelling success stories. He owns with business partner Ahmed Labbate, Vaca part of the South Coast Plaza collection of distinguished restaurants. The Culinary Institute of America (CIA) grad and former protégé of chef and restaurateur Charlie Palmer was runner-up (by a nose) in Season 13 of Bravo’s “Top Chef” and returned in Season 18 as an all-star judge.” The post Show 475, May 21, 2022: Chef Amar Santana of Vaca and Broadway previewing “O.C. Chefs: The Next Generation” Benefit Part One appeared first on SoCal Restaurant Show.

“Come celebrate the 55th anniversary of South Coast Plaza in Costa Mesa with an extraordinary evening of dining bliss supporting Careers through Culinary Arts Program (C-CAP) – Los Angeles.” “The celebratory evening begins in South Coast Plaza’s Penthouse with a reception of anniversary cocktails crafted by Vaca Group beverage director Michael Rooney and Knife Pleat’s sommelier Victor Moreno, and a wine bar hosted by Whispering Angel. Taste passed appetizers by four of SCP’s outstanding chefs: Ross Pangilinan (TERRACE by Mix Mix), James Hamamori (Hamamori Restaurant & Sushi Bar), John Park (Tableau), and Nick Weber (Populaire). “Guests then enjoy a curated, four-course dinner paired with premium wines, created by C-CAP alum chef Amar Santana (Vaca and Broadway by Amar Santana) and Michelin-starred chef Tony Esnault (Knife Pleat.)” “The evening concludes with an exciting silent and live auction led by Matthew Allnatt, Jonathan Club’s COO and General Manager. Seating is limited; all-inclusive tickets begin at $475 (valet parking, reception, dinner, beverages, gift bag).” Chef Amar Santana is our guest. “Chef Amar is one of C-CAP’s most compelling success stories. He owns with business partner Ahmed Labbate, Vaca, part of the South Coast Plaza collection of distinguished restaurants. The Culinary Institute of America (CIA) grad and former protégé of chef and restaurateur Charlie Palmer was runner-up (by a morsel) in Season 13 of Bravo’s “Top Chef” and returned in Season 18 as an all-star judge.” Congratulations to Chef Amar for being recognized by Riviera Magazine Orange County (June issue) as one of the 50 distinguished members of their “OC Power List.” The post Show 475, May 21, 2022: Chef Amar Santana of Vaca and Broadway previewing “O.C. Chefs: The Next Generation” Benefit Part Two appeared first on SoCal Restaurant Show.

Our own Chef Andrew Gruel of the Slapfish Restaurant Group provides another timely and informative “Ask the Chef” segment where Chef Andrew responds to listeners thoughtful inquiries. First Chef Andrew updates us on the unfortunate fate of the Small Business COVID Relief Act of 2022 in the U.S. Senate. On Thursday, May 21st Chef Andrew was the co-headlining chef for Outstanding in the Field’s 5-course, sustainable seafood, wine-paired dinner on the Huntington Beach Pier as part of the Los Angeles Times Food Bowl. This was postponed from last year after the nearby pipeline oil spill. Chef Andrew’s main course (he also prepared passed hors d’oeuvres) was OC Wild Seafood sculpin and brown box crab with pickled vegetables grown by students at Huntington Beach High School. The distinguished culinary team (including Chef Chris Tompkins of Malibu’s Broad Street Oyster Co.) cooked for a sold-out crowd of 225 discriminating guests all seated together on one long table. Chef Andrew shares the details of the unusual experience. The post Show 475, May 21, 2022: “Ask the Chef” with Co-host Chef Andrew Gruel of the Slapfish Restaurant Group appeared first on SoCal Restaurant Show.

“UNiTE Food (Woman Owned) was inspired by their fearlessly positive immigrant Founder, Clara Paye, who didn’t see herself represented in the nutrition bar aisle. Clara wanted to capture the magic of family favorites made in kitchens across the globe. So with the help of some beloved neighbors and friends – all representing different nationalities – Clara developed a global sampling of nostalgic, childhood flavors. UNiTE Food was born to shake up the run-of-the-mill protein bar aisle – inviting customers to discover and taste the delicious diversity of flavors from around the world. No passport required. UNiTE Food, a discovery at the recent Natural Products Expo West at the Anaheim Convention Center, is shaking up the run-of-the-mill protein snack bar aisle – uniting globally inspired flavors with wholesome, gluten-free ingredients and superfoods for a nourishing, snack.” Founder Clara Paye joins us. “The rising star of California’s central coast AVA is the Edna Valley, and in these foothills lies a landmark estate vineyard, its roots spanning four decades. Center of Effort is a crown jewel of this trending wine region, famed for its Pinot Noir and Chardonnay. Edna Valley is notable for the state’s coolest wine conditions and long growing season, brought about by the breezes and morning fog from the Pacific Ocean. Center of Effort harnesses the area’s unique and valuable properties to produce wines that are well balanced and complex. The winemaking operations at Center of Effort are led by Nathan Carlson, a veteran Edna Valley winemaker, who has worked with Center of Effort estate vineyards since 2008. His experience over this time with the soil, climate, and character of each parcel of the vines has led to a quiet confidence in the ultimate results of their winemaking actions or restraint.” Winemaker & General Manager Nathan Carlson and Culinary Manager Lindsey Morin join us to pull the cork on all that is Center of Effort. “Los Angeles-based Greenbar Distillery, established in 2004, has the largest portfolio of organic spirits for customers seeking a higher standard of taste and an easier way to make the perfect cocktail. Way back when, founder Melkon Khosrovian was inspired to create infused spirits that his fiance, Litty Mathew (founder) would find more palatable than the harsh liquor served during his Armenian family celebrations— a tall task as Litty is a gourmet at heart.” “Buzz-Less Spirits” is a growing trend and product category. Greenbar has a new line of non-alcoholic canned Highballs (Un Gin+Tonic and Un Rum+Cola) as an addition to their Bitters+Soda (Burnt Orange, Earl Grey, and Lavender) cans. Greenbar Distillery Founder Litty Mathew is our guest. Our own Chef Andrew Gruel of the Slapfish Restaurant Group provides another timely and informative “Ask the Chef” segment where Chef Andrew responds to listeners thoughtful inquiries. Restaurants are still suffering from the devastating economic impact of the pandemic. Last month the House of Representatives approved more than $40 billion in assistance for restaurant owners who previously applied but were unable to receive financial assistance from the federal Restaurant Revitalization Fund. Chef Andrew shares where this sits currently. Chef Andrew also remembers friend and colleague Chef Arthur (Art) Gonzalez (Panxa Cocina and Roe Seafood in Long Beach) who sadly left us way too soon this week. All of this and heaping helpings of extra deliciousness on this week’s not-to-miss show! The post Show 474, May 14, 2022: Show Preview with Executive Producer & Co-Host Andy Harris appeared first on SoCal Restaurant Show.

“UNiTE Food (Woman Owned) was inspired by their fearlessly positive immigrant Founder, Clara Paye, who didn’t see herself represented in the nutrition bar aisle. Clara wanted to capture the magic of family favorites made in kitchens across the globe. So, with the help of some beloved neighbors and friends – all representing different nationalities – Clara developed a global sampling of nostalgic, childhood flavors. UNiTE Food was born to shake up the run-of-the-mill bar aisle – inviting customers to discover and taste the delicious diversity of flavors from around the world. No passport required!” “UNiTE Food, a discovery at the recent Natural Products Expo West at the Anaheim Convention Center (an initial find of journalist Anne Marie Panoringan of Voice of OC), is shaking up the run-of-the-mill protein snack bar aisle – uniting globally inspired flavors with wholesome, gluten-free ingredients and superfoods for a nourishing, snack.” No artificial sweeteners are used and the snack bars are made with nut butters. “The flavors of UNiTE protein snack bars are bold and bright. From comforting peanut butter and jelly (with creamy peanut butter and sweet strawberry bits) to crave-worthy churro (crunchy almonds and vanilla, dusted with cinnamon), the snack bars represent real people and places. A new addition is Mexican Hot Chocolate made with real almond butter and chocolate with hints of cinnamon and warm chili. Whether it’s a flavor you grew up with or a flavor you’ve fallen in love with, enjoy the delicious diversity of UNiTE’s bars.” Two news varieties saluting Mediterranean and Asian flavors will be introduced later this year. Unite Protein Snack Bars can be found at area Walmart, Sprouts and Bristol Farms stores. Founder Clara Paye joins us. The post Show 474, May 14, 2022: Clara Paye, Founder, Unite Foods, Protein Snack Bars Part One appeared first on SoCal Restaurant Show.

“UNiTE Food (Woman Owned) was inspired by their fearlessly positive immigrant Founder, Clara Paye, who didn’t see herself represented in the nutrition bar aisle. Clara wanted to capture the magic of family favorites made in kitchens across the globe. So, with the help of some beloved neighbors and friends – all representing different nationalities – Clara developed a global sampling of nostalgic, childhood flavors. UNiTE Food was born to shake up the run-of-the-mill bar aisle – inviting customers to discover and taste the delicious diversity of flavors from around the world. No passport required!” “UNiTE Food, a discovery at the recent Natural Products Expo West at the Anaheim Convention Center (an initial find of journalist Anne Marie Panoringan of Voice of OC), is shaking up the run-of-the-mill protein snack bar aisle – uniting globally inspired flavors with wholesome, gluten-free ingredients and superfoods for a nourishing, snack.” No artificial sweeteners are used and the snack bars are made with nut butters. “The flavors of UNiTE protein snack bars are bold and bright. From comforting peanut butter and jelly (with creamy peanut butter and sweet strawberry bits) to crave-worthy churro (crunchy almonds and vanilla, dusted with cinnamon), the snack bars represent real people and places. A new addition is Mexican Hot Chocolate made with real almond butter and chocolate with hints of cinnamon and warm chili. Whether it’s a flavor you grew up with or a flavor you’ve fallen in love with, enjoy the delicious diversity of UNiTE’s bars.” Two news varieties saluting Mediterranean and Asian flavors will be introduced later this year. Unite Protein Snack Bars can be found at area Walmart, Sprouts and Bristol Farms stores. Founder Clara Paye continues with us, a Unite PB & Jelly snack bar in hand. The post Show 474, May 14, 2022: Clara Paye, Founder, Unite Foods, Protein Snack Bars Part Two appeared first on SoCal Restaurant Show.

“The rising star of California’s central coast AVA is the Edna Valley, and in these foothills lies a landmark estate vineyard, its roots spanning four decades. Center of Effort is a crown jewel of this trending wine region, famed for its Pinot Noir and Chardonnay. Edna Valley is notable for the state’s coolest wine conditions and long growing season, brought about by the breezes and morning fog from the Pacific Ocean. Center of Effort harnesses the area’s unique and valuable properties to produce wines that are well balanced and complex.” “Center of Effort’s respect for the vineyard and its unique environment is reflected with emphasis on sustainable viticulture, natural fermentation and other non-invasive, progressive winemaking practices. The opening of their beautiful, state of the art hospitality center has enabled them to share the vineyard experience with style and comfort both indoors and out. Center of Effort’s estate wines represent the intersection of care taking, skill and commitment, and according to Forbes, “the results are pure and elegant expressions of Edna Valley terroir.”” “The winemaking operations at Center of Effort are led by Nathan Carlson, a veteran Edna Valley winemaker, who has worked with Center of Effort estate vineyards since 2008. His experience over this time with the soil, climate, and character of each parcel of the vines has led to a quiet confidence in the ultimate results of their winemaking actions or restraint.” The striking and elegant Center of Effort Hospitality Center (with an exhibition kitchen) is available for a variety of tastings, tours and culinary experiences. Winemaker & General Manager Nathan Carlson and Culinary Manager Lindsey Morin join us to pull the cork on all that is Center of Effort. The post Show 474, May 14, 2022: Center of Effort Wines, Edna Valley AVA, CA Part One appeared first on SoCal Restaurant Show.

“The rising star of California’s central coast AVA is the Edna Valley, and in these foothills lies a landmark estate vineyard, its roots spanning four decades. Center of Effort is a crown jewel of this trending wine region, famed for its Pinot Noir and Chardonnay. Edna Valley is notable for the state’s coolest wine conditions and long growing season, brought about by the breezes and morning fog from the Pacific Ocean. Center of Effort harnesses the area’s unique and valuable properties to produce wines that are well balanced and complex.” “Center of Effort’s respect for the vineyard and its unique environment is reflected with emphasis on sustainable viticulture, natural fermentation and other non-invasive, progressive winemaking practices. The opening of their beautiful, state of the art hospitality center has enabled them to share the vineyard experience with style and comfort both indoors and out. Center of Effort’s estate wines represent the intersection of care taking, skill and commitment, and according to Forbes, “the results are pure and elegant expressions of Edna Valley terroir.”” “The winemaking operations at Center of Effort are led by Nathan Carlson, a veteran Edna Valley winemaker, who has worked with Center of Effort estate vineyards since 2008. His experience over this time with the soil, climate, and character of each parcel of the vines has led to a quiet confidence in the ultimate results of their winemaking actions or restraint.” The striking and tastefully elegant Center of Effort Hospitality Center (with an exhibition kitchen) is available for a variety of tastings, tours and culinary experiences. Winemaker & General Manager Nathan Carlson and Culinary Manager Lindsey Morin continue with us pulling the cork on all that is Center of Effort. The post Show 474, May 14, 2022: Center of Effort Wines, Edna Valley AVA, CA Part Two appeared first on SoCal Restaurant Show.

“Los Angeles-based Greenbar Distillery established in 2004 has the largest portfolio of organic spirits for customers seeking a higher standard of taste and an easier way to make the perfect cocktail.” “The truth is, great cocktails can be really difficult to make. That’s why Greenbar Distillery does the hard work for you, creating deeply flavorful spirits that remove the hassle, mess and guesswork from making great cocktails. This allows Greenbar’s customers to spend less time making drinks and more time enjoying friends and family.” “Way back when, founder Melkon Khosrovian was inspired to create infused spirits that his fiance, Litty Mathew (founder) would find more palatable than the harsh liquor served during his Armenian family celebrations— a tall task as Litty is a gourmet at heart.” “Through relentless research and experimentation, the two began to innovate the art of extracting and capturing clean, rich flavors from organic ingredients. Legend of their concoctions grew and, eventually, led them to create Greenbar Distillery.” “Buzz-Less Spirits” is a growing trend and product category. Greenbar has a new line of non-alcoholic canned Highballs (Un Gin+Tonic and Un Rum+Cola) as an addition to their Bitters+Soda (Burnt Orange, Earl Grey, and Lavender) cans. “How did Greenbar Distillery improve non-alcoholic cocktails? By giving them real depth and complexity through the use of authentically distilled and infused spirits. Greenbar simply finishes these by distilling off the alcohol while keeping all of the rich flavors cocktail lovers crave…only now without the buzz.” “Delicious organic spirits = healthier planet. Saving the planet can be fun. Greenbar customers have the satisfaction of knowing that for every bottle they enjoy, Greenbar Distillery will plant one tree. Simply enjoying one cocktail made with 2oz. of their spirits renders you carbon negative for the day – how easy is that?” The highly recommended Greenbar Distillery Tour and Tasting has returned one Saturday a month by reservation. The next Tour date is Saturday, May 28th. Greenbar Distillery Founder Litty Mathew is our guest. The post Show 474, May 14, 2022: Litty Mathew, Founder, Greenbar Distillery, Los Angeles Part One appeared first on SoCal Restaurant Show.