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.” “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 continues as our guest with a Greenbar Un Gin+Tonic (non-alcohol cocktail) in hand. The post Show 474, May 14, 2022: Litty Mathew, Founder, Greenbar Distillery, Los Angeles 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. 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 his long-time friend and colleague Chef Arthur (Art) Gonzalez (Panxa Cocina and Roe Seafood in Long Beach) who sadly left us way too soon this week. He was only 47. Chef Art was our resident expert on Hatch Chiles from New Mexico and spent time there cooking in fine-dining restaurants. Chef Art was of great assistance to Chef Andrew in the early stages of Slapfish when they were operating with multiple Food Trucks. The post Show 474, May 14, 2022: “Ask the Chef” with Co-host Chef Andrew Gruel of the Slapfish Restaurant Group appeared first on SoCal Restaurant Show.

Mother’s Day best wishes to all the stellar Moms out there…Should be more than one celebration annually! The Matzo Project, a discovery at the recent Natural Products Expo West at the Anaheim Convention Center, introduces carefully made, artfully packaged, legitimately scrumptious matzo to a stale, overlooked corner of the food marketplace. While it currently languishes in the “Ethnic” food isle The Matzo Project’s hope is to help matzo claim its rightful spot in the cracker isle right next to Rosemary Pita Chips and the Gorgonzola Fig Toast.” The Matzo Project’s product line includes Matzo Flats, Matzo Chips, a Matzo Ball Soup Kit and a Matzo Ball Mix. The Matzo Project Co-founders Ashley Albert and Kevin Rodriguez join us. “The wines of AOC Ventoux in the Rhone Valley of France are made at the foot of Mont-Ventoux, which culminates at 1912 meters, offering a unique freshness and balance. It has been an AOC since 1973. It is the only appellation with vineyards spreading over two Regional Natural Parks. It is also recognized by UNESCO as a Biosphere Reserve. Ventoux is first and foremost defined by its cooler climate : the influence of the mountain creates a wide variation of temperatures between days and nights.” Noted wine journalist Jonathan Cristaldi is our well-informed guide to Ventoux AOC. Sampling the creative variety of foods at Angel Stadium is always part of the game experience. A real Executive Chef oversees all of this. New this year is expanded In-Seat Service in various parts of the Big A. Be reminded it’s again cashless for food, beverage and merchandise. We’ll find out what’s on the menu for In-Seat Dining, at Diamond Club and in the Suites. Think BBQ Beef Brisket… Also on the menu are a preview of the wide variety of exclusive Halo merchandise items. There are unique (and limited edition) Shohei Ohtani items. Our guides to all this deliciousness are Executive Chef Hugo Miranda and Merchandise Buyer Roman Avila. Chef Andrew Gruel is on the road so Co-Host Andy Harris covers “Ask the Chef.” Andy shares last-minute ideas for inspired Mother’s Day dining (Mother’s Day Brunch at Smorgasburg LA at ROW DTLA) and previews the very special South Coast Plaza 55th Anniversary Dinner on June 5th to benefit the Careers through Culinary Arts Program (C-CAP.) The headlining chefs for the “O.C. Chefs: The Next Generation” evening are Tony Esnault of the Michelin-starred Knife Pleat and Amar Santana (a C-CAP alum) of Vaca and Broadway by Amar Santana. All of this and heaping helpings of extra deliciousness on this week’s not-to-miss show! The post Show 473, May 7, 2022: Show Preview with Executive Producer & Co-Host Andy Harris appeared first on SoCal Restaurant Show.

“The Matzo Project, a discovery at the recent Natural Products Expo West at the Anaheim Convention Center, introduces carefully made, artfully packaged, legitimately scrumptious matzo to a stale, overlooked corner of the food marketplace.” “Summer Camp friends Ashley Albert and Kevin Rodriguez set out to bake a new take on the culturally beloved, but traditionally flavorless box of matzo. Instead, they created a super-snappy, extra-sturdy, crazy-versatile cracker that goes with virtually every single thing they’ve tried to put on it.” “Ashley had been tinkering with the idea of updating matzo for nearly 20 years and casually mentioned it to Kevin when they were charting about him making a change. He began experimenting in his kitchen.” “The two would taste test Kevin’s recipes while Ashley started sketching out plans for The Matzo Project’s branding and packaging. That work led to their muse – the grandmother on their box – asking “Would it kill you to try something new?” “After selling out their first trial batch in a single day, the two moved out of their tiny commissary kitchen and into a larger Kosher bakery in Brooklyn to take their unleavened show on the road.” “While it currently languishes in the “Ethnic” food isle The Matzo Project’s hope is to help matzo claim its rightful spot in the cracker isle right next to Rosemary Pita Chips and the Gorgonzola Fig Toast.” The Matzo Project’s product line includes Matzo Flats, Matzo Chips, a Matzo Ball Soup Kit and a Matzo Ball Mix. New is the Dark Chocolate Ungahpotchkees. Delicious but certainly not easy to ask for… Locally high-profile Chef Jeff Cerciello (ex-The French Laundry) of Farmshop in Brentwood and Chef Jeremy Fox of Birdie G’s in Santa Monica are both fans and buyers. “The Bubbe” of The Matzo Project has given Ashley and Albert permission to join us. She is thinking we’re looking skinny… The post Show 473, May 7, 2022: The Matzo Project, Brooklyn, NY Part One appeared first on SoCal Restaurant Show.

“The Matzo Project, a discovery at the recent Natural Products Expo West at the Anaheim Convention Center, introduces carefully made, artfully packaged, legitimately scrumptious matzo to a stale, overlooked corner of the food marketplace.” “Summer Camp friends Ashley Albert and Kevin Rodriguez set out to bake a new take on the culturally beloved, but traditionally flavorless box of matzo. Instead, they created a super-snappy, extra-sturdy, crazy-versatile cracker that goes with virtually every single thing they’ve tried to put on it.” “Ashley had been tinkering with the idea of updating matzo for nearly 20 years and casually mentioned it to Kevin when they were charting about him making a change. He began experimenting in his kitchen.” “The two would taste test Kevin’s recipes while Ashley started sketching out plans for The Matzo Project’s branding and packaging. That work led to their muse – the grandmother on their box – asking “Would it kill you to try something new?” “After selling out their first trial batch in a single day, the two moved out of their tiny commissary kitchen and into a larger Kosher bakery in Brooklyn to take their unleavened show on the road.” “While it currently languishes in the “Ethnic” food isle The Matzo Project’s hope is to help matzo claim its rightful spot in the cracker isle right next to Rosemary Pita Chips and the Gorgonzola Fig Toast.” The Matzo Project’s product line includes Matzo Flats, Matzo Chips, a Matzo Ball Soup Kit and a Matzo Ball Mix. New is the Dark Chocolate Ungahpotchkees. Delicious but certainly not easy to ask for… Locally high-profile Chef Jeff Cerciello (ex-The French Laundry) of Farmshop in Brentwood and Chef Jeremy Fox of Birdie G’s in Santa Monica are both fans and buyers. “The Matzo Project Co-founders Ashley Albert and Kevin Rodriguez continue with us. The post Show 473, May 7, 2022: The Matzo Project, Brooklyn, NY Part Two appeared first on SoCal Restaurant Show.

“The wines of AOC Ventoux in the Rhone Valley of France are made at the foot of Mont-Ventoux, which culminates at 1912 meters, offering a unique freshness and balance. It has been an AOC since 1973. It is the only appellation with vineyards spreading over two Regional Natural Parks. It is also recognized by UNESCO as a Biosphere Reserve. Ventoux is first and foremost defined by its cooler climate: the influence of the mountain creates a wide variation of temperatures between days and nights.” It covers some 14,000 acres of vineyards with the resulting wines being 54 per cent Red, 38 per cent Rose and 8 per cent White. There are 150 wineries in the AOC representing private ownership, co-ops and negociants. Ventoux AOC wines are just becoming readily available in the USA and generally represent good value. “Vines have been grown in the Ventoux area since ancient times; archaeological digs around the village of Mazan uncovered a potter’s workshop dating from the 1st century BC, where the first known wine amphorae in France were produced.” “The vineyards flourished during the Avignon Papacy, and over the centuries Ventoux wines, alongside other leading French wines, were served to the kings of France at the Royal Court.” Wine journalist Jonathan Cristaldi is our well-informed guide to Ventoux AOC. The post Show 473, May 7, 2022: Ventoux AOC, Rhone Valley, France with Jonathan Cristaldi, Wine Journalist Part One appeared first on SoCal Restaurant Show.

“The wines of AOC Ventoux in the Rhone Valley of France are made at the foot of Mont-Ventoux, which culminates at 1912 meters, offering a unique freshness and balance. It has been an AOC since 1973. It is the only appellation with vineyards spreading over two Regional Natural Parks. It is also recognized by UNESCO as a Biosphere Reserve. Ventoux is first and foremost defined by its cooler climate: the influence of the mountain creates a wide variation of temperatures between days and nights.” It covers some 14,000 acres of vineyards with the resulting wines being 54 per cent Red, 38 per cent Rose and 8 per cent White. There are 150 wineries in the AOC representing private ownership, co-ops and negociants. Ventoux AOC wines are just becoming readily available in the USA and generally represent good value. “Vines have been grown in the Ventoux area since ancient times; archaeological digs around the village of Mazan uncovered a potter’s workshop dating from the 1st century BC, where the first known wine amphorae in France were produced.” “The vineyards flourished during the Avignon Papacy, and over the centuries Ventoux wines, alongside other leading French wines, were served to the kings of France at the Royal Court.” Wine journalist Jonathan Cristaldi continues with us pulling the cork on all that is Ventoux AOC. The post Show 473, May 7, 2022: Ventoux AOC, Rhone Valley, France with Jonathan Cristaldi, Wine Journalist Part Two appeared first on SoCal Restaurant Show.

Sampling the creative variety of foods at Angel Stadium is always part of the game experience. A real Executive Chef oversees all of this. New this year is expanded In-Seat Service in various parts of the Big A. Be reminded it’s again cashless for food, beverage and merchandise. Also new is Brewery X in right field on the Club Level. In addition to the limited- edition craft beers the food menu includes a Korean Fried Chicken Sandwich on a Black Sesame Seed Egg Bun with Roasted Aioli, Asian Citrus Coleslaw, Gochujang Sauce, House Made Kimchi and served with House Fries, and a House-Made Jumbo Pretzel with Jalapeno White Cheddar Cheese Sauce with a Honey-Beer Mustard Sauce. We’ll find out what’s on the menu for In-Seat Dining, at Diamond Club and in the Suites. Think BBQ Beef Brisket for openers… Also on the menu is an introduction to the variety of collectable Halo merchandise items. There are unique (and limited edition) Shohei Ohtani items. The Main Team Store at Angel Stadium carries exclusive items that you can’t buy anywhere else. The Team Store is open Monday through Saturday from 10:00 a.m. to 5:00 p.m. (On Game Days the Team Store closes 3 hours before the gates open to prepare for the game.) Our guides to all this deliciousness are Executive Chef Hugo Miranda and Merchandise Buyer Roman Avila. The post Show 473, May 7, 2022: Executive Chef Hugo Miranda and Roman Avila – Retail Operations Manager for Legends at Angel Stadium Part One appeared first on SoCal Restaurant Show.

Sampling the creative variety of foods at Angel Stadium is always part of the game experience. A real Executive Chef oversees all of this. New this year is expanded In-Seat Service in various parts of the Big A. Be reminded it’s again cashless for food, beverage and merchandise. Also new is Brewery X in right field on the Club Level. In addition to the limited- edition craft beers the food menu includes a Korean Fried Chicken Sandwich on a Black Sesame Seed Egg Bun with Roasted Aioli, Asian Citrus Coleslaw, Gochujang Sauce, House Made Kimchi and served with House Fries, and a House-Made Jumbo Pretzel with Jalapeno White Cheddar Cheese Sauce with a Honey-Beer Mustard Sauce. We’ll find out what’s on the menu for In-Seat Dining, at Diamond Club and in the Suites. Think BBQ Beef Brisket for openers… Also on the menu is an introduction to the variety of collectable Halo merchandise items. There are unique (and limited edition) Shohei Ohtani items. The Main Team Store at Angel Stadium carries exclusive items that you can’t buy anywhere else. The Team Store is open Monday through Saturday from 10:00 a.m. to 5:00 p.m. (On Game Days the Team Store closes 3 hours before the gates open to prepare for the game.) Our continuing guides to all this deliciousness are Executive Chef Hugo Miranda and Merchandise Buyer Roman Avila. The post Show 473, May 7, 2022: Executive Chef Hugo Miranda and Roman Avila – Retail Operations Manager for Legends at Angel Stadium Part Two appeared first on SoCal Restaurant Show.

Chef Andrew Gruel is on the road so Co-Host Andy Harris covers “Ask the Chef.” Andy shares last-minute ideas for inspired Mother’s Day dining (Mother’s Day Brunch at Smorgasburg LA at ROW DTLA) and previews the very special South Coast Plaza 55th Anniversary Dinner on June 5th to benefit the Careers through Culinary Arts Program (C-CAP.) The headlining chefs for the “O.C. Chefs: The Next Generation” evening are Tony Esnault of the Michelin-starred Knife Pleat and Amar Santana (a C-CAP alum) of Vaca and Broadway by Amar Santana. The post Show 473, May 7, 2022: “Ask the Chef” with Producer Andy Covering for Chef Andrew appeared first on SoCal Restaurant Show.

It’s a very special show as we’re broadcasting from Redbird at the historic Vibiana events center in Downtown Los Angeles. We’re celebrating the publication of Chef Jet Tila’s 3rd cookbook, 101 Thai Dishes You Need to Cook Before You Die. Following the show today Chef Jet is conducting a ticketed book-signing and meet-and-greet (with food and beverage sampling from the cookbook) at Redbird’s garden as a benefit for the Careers through Culinary Arts Program (C-CAP.) “Long co-chaired by chef Marcus Samuelsson, Careers through Culinary Arts Program (C-CAP) is a workforce development nonprofit that provides underserved teens a pathway to success through jobs in the food sector. Annually, C-CAP provides culinary, job and life skills to over 15,000 middle-and-high school students in six cities/regions across the United States: New York City, Philadelphia, Chicago, Los Angeles, Washington DC/Maryland and Arizona, including 7 Navajo Reservation schools.” On April 17th at the Annual Awards Breakfast at Jonathan Club, C-CAP Los Angeles awarded $607,711 in Scholarships to 34 outstanding L.A. area High School Seniors. C-CAP L.A.’s Program Director Lisa Fontanesi is our guest. “Lasheeda Perry, a distinguished C-CAP Alum, is a trained pastry chef and the owner of Queen of Flavor, LLC, a company that specializes in everything from revamping restaurant menus to helping a restaurant design and execute a dream dessert for a special event. Now based in Long Beach Chef Lasheeda has previously worked across America as an Executive Pastry Chef at Four Seasons Hotels and Resorts (including Beverly Hills’ The Beverly Wilshire, a Four Seasons Hotel) and for Bon Appetit Management Co. at LinkedIn. She also teaches fun and entertaining pastry classes on the Food Network App. Chef Lasheeda joins us rolling pin in hand. “Chef Neal Fraser and Amy Knoll Fraser’s flagship restaurant Redbird features Modern American cuisine that is refined yet approachable and highlights the multi-cultural influences of Fraser’s native city – Los Angeles. As a follow up to Grace and BLD, Fraser’s menu features seasonal plates ranging from snacks or “kickshaws” to entrees meant to be enjoyed by the whole table. Located in downtown Los Angeles, Redbird is carved into one of the city’s most historic architectural gems, inside the former rectory building of Vibiana – the cathedral-turned-event-venue also owned and operated by the Frasers. (They also have Fritzi Coop in the Original Farmers Market at 3rd & Fairfax.) The dynamic space pays homage to the historic cathedral building next door and the existing timeless architecture by inserting simple modern forms to complement rather than overtake the feel of the rooms.”  Tad Weyland Fukumoto (Jet Tila’s collaborator on of 101 Thai Dishes You Need To Cook Before You Die) is a nationally recognized chef, culinary producer and consultant. He was born and raised in Hawaii to a long line of great cooks surrounded by rich culinary cultures including Chinese, Japanese and Okinawan cuisines. After attending university in Northern California, he moved to Los Angeles to pursue his passion for music while always having a hand in the L.A. food scene. His culinary CV includes acclaimed restaurants such as Wazuzu at Encore at Wynn Las Vegas, Grace, BLD, Chinois on Main and Sqirl. Tad and Jet have been friends and collaborators for more than 20 years.”Chef Tad is our guest with chopsticks at the ready. “Celebrity Chef Jet Tila is a James Beard Award-nominated chef. He’s made appearances as a celebrity chef on Food Network’s “Iron Chef America,” “The Best Thing I Ever Ate,” “Cutthroat Kitchen,” “Guy’s Grocery Games,” “Tournament of Champions III” and more. Jet is Culinary Vice President for Pei-Wei Restaurant Group and co-owns Dragon Tiger Noodle Co. (multiple locations) in Las Vegas. Jet grew up at his Family’s famed Bangkok Market in Los Angeles – the first Thai market in the United States. Jet also serves as the Culinary Ambassador of Thai Cuisine for the Royal Thai government.” Chef Jet is with us Thai Fish Sauce 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. Chef Andrew is part of the distinguished culinary team presenting an epic meal featuring sustainably caught fresh seafood on the iconic Huntington Beach Pier on Thursday, May 12th under the umbrella of Outstanding in the Field as part of the L.A. Times Food Bowl. This grand event was rescheduled f. This grand event was rescheduled from last year. Chef Andrew offers a tantalizing preview. All of this and heaping helpings of extra deliciousness on this week’s not-to-miss show! The post Show 472, April 30, 2022: Show Preview with Executive Producer & Co-Host Andy Harris appeared first on SoCal Restaurant Show.

“Long co-chaired by chef Marcus Samuelsson, Careers through Culinary Arts Program (C-CAP) is a workforce development nonprofit that provides underserved teens a pathway to success through jobs in the food sector. Annually, C-CAP provides culinary, job and life skills to over 15,000 middle-and-high school students in six cities/regions across the United States: New York City, Philadelphia, Chicago, Los Angeles, Washington DC/Maryland and Arizona, including 7 Navajo Reservation schools.” “Founder & Chairman Emeritus Richard Grausman launched this nonprofit in 1991 to help further food and social justice, as well as equity and inclusion by providing tools for job success. Starting in middle schools, C-CAP provides culinary-and-wellness curriculum, and in high schools also provides an integrated approach to employment in the food sector via internships/apprenticeships, job shadows, mentorship, work opportunities, college and career advising, and higher-education scholarships, along with product and food donations.” “The success of C-CAP’s alumni—from winery CEOs to chef-owner restaurateurs—is proof of their methodology. To date, C-CAP has worked with 350,000 students and awarded $62 million in scholarships. C-CAP has transformed thousands of lives in a meaningful way. The urgency to help these diverse communities has never been more critical.” On April 17th at the Annual Awards Breakfast at Jonathan Club, C-CAP Los Angeles awarded $607,711 in Scholarships to 34 outstanding L.A. area High School Seniors. On the horizon is a fundraiser for C-CAP is on Sunday, June 5th at Knife Pleat and The Penthouse at South Coast Plaza. It’s a celebration of South Coast Plaza’s 55th Anniversary to benefit C-CAP. The lead Chefs for “O.C. Chefs: The Next Generation” are Amar Santana of Vaca (a C-Cap Alum) and Tony Esnault of the Michelin Star Knife Pleat. C-CAP L.A.’s Program Director Lisa Fontanesi is our guest. The post Show 472, April 30, 2022: Lisa Fontanesi, L.A. Director, Careers through Culinary Arts Program (C-CAP) appeared first on SoCal Restaurant Show.

“Lasheeda Perry, a C-CAP Alum, is a trained pastry chef and the owner of Queen of Flavor, LLC, a company that specializes in everything from revamping restaurant menus to helping a restaurant design and execute a dream dessert for a special event.” “Lasheeda has always has a passion for the Culinary Arts, and luckily for the sweet tooth everywhere, this love has materialized into a successfully rewarding career. She received her culinary education from Johnson & Wales, and has studied abroad in Ireland, Australia and China to enhance her culinary skills.” “Now based in Long Beach Chef Lasheeda has previously worked across America as an Executive Pastry Chef at Four Seasons Hotels and Resorts (including The Beverly Wilshire, a Four Seasons Hotel) and for Bon Appetit Management Co. at LinkedIn. She also teaches fun and entertaining pastry classes on the Food Network App.” For the afternoon Chef Jet Tila book-signing to benefit C-CAP, Chef Lasheeda Perry creatively adapted the Coconut Sticky Rice with Mango dessert recipe from 101 Thai Dishes. The winning result was a Coconut Rice Pudding Cake with Thai Tea Ice Cream and Caramelized Peanuts. Chef Lasheeda joins us with rolling pin in hand. The post Show 472, April 30, 2022: Chef Lasheeda Perry of Queen of Flavor appeared first on SoCal Restaurant Show.

“Chef Neal Fraser and Amy Knoll Fraser’s flagship restaurant Redbird features Modern American cuisine that is refined yet approachable and highlights the multi-cultural influences of Fraser’s native city – Los Angeles. As a follow up to Grace and BLD, Fraser’s menu features seasonal plates ranging from snacks or “kickshaws” to entrees meant to be enjoyed by the whole table.” “An extensive cocktail menu by Tobin Shea features well-balanced, bespoke renditions of the classics. Wine Director Matt Fosket’s selections are well rounded with great finds from both established and emerging wine regions throughout the world and the list has received many awards including “Top 100 wine restaurants in the United States” by Wine Enthusiast and the “Best of Award of Excellence” from Wine Spectator.” “Located in downtown Los Angeles, Redbird is carved into one of the city’s most historic architectural gems, inside the former rectory building of Vibiana – the cathedral-turned-event-venue also owned and operated by the Frasers. (They also have Fritzi Coop in the Original Farmers Market at 3rd & Fairfax.) Designer Robert Weimer and Amy Knoll Fraser created a dynamic space that pays homage to the cathedral next door and the existing timeless architecture by inserting simple modern forms to complement rather than overtake the feel of the rooms. The result is a warm and comfortable considered space.” “Redbird | Vibiana received the Los Angeles Conservancy’s 2019 Preservation Award Chair’s Award. The Chair’s Award is the LA Conservancy’s highest recognition celebrating the persistence, creativity and ultimate success of the revitalization for adaptive reuse of the cathedral, rectory building and surrounding property.” “Upcoming at Vibiana is REVIVE, a Soaring 20’s, Circus-infused Immersive 4- Course Dinner Experience by Chef Neal Fraser in collaboration with Vau de Vire Society. The show runs June 17- July 24, 2022.” Chef Neal takes a break from his busy kitchens and is our guest. The post Show 472, April 30, 2022: Chef Neal Fraser appeared first on SoCal Restaurant Show.

Tad Weyland Fukumoto (Jet Tila’s collaborator on of 101 Thai Dishes You Need To Cook Before You Die) is a nationally recognized chef, culinary producer and consultant. He was born and raised in Hawaii to a long line of great cooks surrounded by rich culinary cultures including Chinese, Japanese and Okinawan cuisines. After attending university in Northern California, he moved to Los Angeles to pursue his passion for music while always having a hand in the L.A. food scene.” “After a few years spending his days in music and nights cooking in some of L.A.’s best restaurants, the kitchen lured Tad to switch careers.” “His culinary CV includes acclaimed restaurants such as Wazuzu at Encore at Wynn Las Vegas, Grace, BLD, Chinois on Main and Sqirl. Tad and Jet have been friends and collaborators for more than 20 years.” Among his many culinary accomplishments Chef Tad was a key player on Chef Jet’s opening team in 2009 for the highly acclaimed Pan Asian, Wazuzu, at Encore at Wynn Las Vegas. The post Show 472, April 30, 2022: Chef Tad Weyland Fukumoto, Co-Author, 101 Thai Dishes You Need To Cook Before You Die appeared first on SoCal Restaurant Show.

“Celebrity Chef Jet Tila is a James Beard Award-nominated chef. He’s made appearances as a celebrity chef on Food Network’s “Iron Chef America,” “The Best Thing I Ever Ate,” “Cutthroat Kitchen,” “Guy’s Grocery Games,” “Tournament of Champions III” and more.” “Jet is Culinary Vice President for Pei-Wei Restaurant Group and co-owns Dragon Tiger Noodle Co. (multiple locations) in Las Vegas. Jet grew up at his Family’s famed Bangkok Market in Los Angeles – the first Thai market in the United States. Jet also serves as the Culinary Ambassador of Thai Cuisine for the Royal Thai government.” Chef Jet is one of the three chef mentors (along with Bobby Flay) for Food Network’s eight-part “BBQ Brawl” competition series (Season 3) launching on May 9th. Chef Jet continues with us tongs in hand. The post Show 472, April 30, 2022: Chef Jet Tila, Food TV Personality, Author and Restaurateur Part Two appeared first on SoCal Restaurant Show.

“Celebrity Chef Jet Tila is a James Beard Award-nominated chef. He’s made appearances as a celebrity chef on Food Network’s “Iron Chef America,” “The Best Thing I Ever Ate,” “Cutthroat Kitchen,” “Guy’s Grocery Games,” “Tournament of Champions III” and more.” “Jet is Culinary Vice President for Pei-Wei Restaurant Group and co-owns Dragon Tiger Noodle Co. (multiple locations) in Las Vegas. Jet grew up at his Family’s famed Bangkok Market in Los Angeles – the first Thai market in the United States. Jet also serves as the Culinary Ambassador of Thai Cuisine for the Royal Thai government.” Chef Jet is one of the three chef mentors (along with Bobby Flay) for Food Network’s eight-part “BBQ Brawl” competition series (Season 3) launching on May 9th. Chef Jet is our guest with authentic Thai Fish Sauce in hand. The post Show 472, April 30, 2022: Chef Jet Tila, Food TV Personality, Author and Restaurateur Part One 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. Chef Andrew is part of the distinguished culinary team presenting an epic meal featuring sustainably caught fresh seafood on the iconic Huntington Beach Pier on Thursday, May 12th under the umbrella of Outstanding in the Field as part of the L.A. Times Food Bowl. This grand event was rescheduled from last year. Chef Andrew offers a tantalizing preview. The post Show 472, April 30, 2022: Chef & Co-Host Andrew Gruel of Slapfish with “Ask the Chef” appeared first on SoCal Restaurant Show.

“Planeta’s (Sicily, Italy) journey began at Sambuca di Sicilia, on the estate owned by the family since the 1600s. Here, three enthusiastic young Sicilians, Alessio, Francesca and Santi Planeta, under the guidance of Diego Planeta, began their winemaking venture in the mid-1980s. Subsequent years were spent matching the extraordinarily diverse Sicilian soils with both indigenous and international varieties. Planeta today encompasses six distinct wine estates in five regions across Sicily; Ulmo at Sambuca di Sicilia, Dispensa at Menfi, Dorilli at Vittoria, Buonivini at Noto, Sciara Nuova on Etna at Castiglione di Sicilia, and the newest addition, La Baronia at Capo Milazzo. Each vineyard site is carefully cultivated with grapes that best compliment the local terroir.” Planeta Winemaker Patricia Toth (Sicily-based) is our guest. At the Natural Products Expo West last month at the Anaheim Convention Center, Kvarøy Arctic from Norway introduced their Salmon Hot Dogs. “This flavorful hot dog is packed with the full recommended allowance of Omega 3’s in one serving. They are non-GMO, gluten-free, and can be stored in the freezer for up to a year. Simply thaw and they are ready to grill, broil, steam or pan fry.” The Kvarøy Arctic Salmon Hot Dogs (2 dogs in a 7 oz. package) are available in Original Recipe, Original & Cheese, Jalapeno & Cheese and Chile & Cheese styles. There is also a new line of Salmon Burgers, skin-backed in four flavors. Kvarøy Arctic’s Chief Marketing Officer, Jennifer Bushman, joins us with all the background on this family-owned, sustainable ocean fish farm. “Chef Wes Avila with a fine-dining background founded Guerrilla Tacos (out of necessity for needed extra income) as a street cart in the Arts District of Downtown Los Angeles in August 2012. A year later he opened Guerrilla Tacos as a food truck and then as a brick -and -mortar restaurant in 2018, earning a Bib Gourmand by the Michelin Guide to California in 2019.” In 2020 Chef Wes stepped away from Guerrilla Tacos and later that year founded the Angry Egret Dinette in L.A.’s Chinatown at Mandarin Plaza. It’s a James Beard Award nominee this year for “Best New Restaurant.” This fast casual service restaurant for Breakfast and Lunch boasts a tranquil outdoor atrium patio and you order at the window. Dinner presented as a full-service establishment with an expanded menu is available exclusively on Friday and Saturday evenings. “The seasonal Alta California style menu includes favorites such as the wild Mexican shrimp tacos, chilaquiles, mariscos, ceviches, hearty tortas, burritos, and whatever else Chef Wes and his inspired team create.” Chef Wes Avila 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. There is a ban on the importation of Russian seafood into the U.S. Many Russian seafood entities use China to process their catch and that seafood then finds its way into the United States as a “product of China.” Ouch! Chef Andrew explains the unfortunate dilemma. All of this and heaping helpings of extra deliciousness on this week’s not-to-miss show! The post Show 471, April 23, 2022: Show Preview with Executive Producer & Co-Host Andy Harris appeared first on SoCal Restaurant Show.

“Planeta’s (Sicily, Italy) journey began at Sambuca di Sicilia, on the estate owned by the family since the 1600s. Here, three enthusiastic young Sicilians, Alessio, Francesca and Santi Planeta, under the guidance of Diego Planeta, began their winemaking venture in the mid-1980s. Subsequent years were spent matching the extraordinarily diverse Sicilian soils with both indigenous and international varieties. Planeta today encompasses six distinct wine estates in five regions across Sicily; Ulmo at Sambuca di Sicilia, Dispensa at Menfi, Dorilli at Vittoria, Buonivini at Noto, Sciara Nuova on Etna at Castiglione di Sicilia, and the newest addition, La Baronia at Capo Milazzo. Each vineyard site is carefully cultivated with grapes that best compliment the local terroir.” “Planeta as a family and an organization is at the forefront of sustainability initiatives within Sicily.” “Born in Hungary, Planeta Winemaker Patricia Toth grew up in the countryside. In 2004, she graduated from the University of Corvinus in Budapest with a degree in Food Science specializing in wine, beer and spirits.” “Patricia first collaborated with Planeta during the 2005 harvest and in 2008, she officially joined the winemaking team in a full-time role as Winemaker. Today, she is responsible for the Buonivini and Dorilli Cellars, and has successfully coordinated startup for the estates on Mount Etna and Capo Milazzo. Patricia is an active a member of Planeta’s Business Intelligence Team and is also responsible for Planeta’s SOStain program, which supports regional sustainable agriculture.” Patricia joins us from Sicily to pull the cork on all that is Planeta. The post Show 471, April 23, 2022: Patricia Toth, Winemaker, Planeta, Sicily, Italy Part One appeared first on SoCal Restaurant Show.

“Planeta’s (Sicily, Italy) journey began at Sambuca di Sicilia, on the estate owned by the family since the 1600s. Here, three enthusiastic young Sicilians, Alessio, Francesca and Santi Planeta, under the guidance of Diego Planeta, began their winemaking venture in the mid-1980s. Subsequent years were spent matching the extraordinarily diverse Sicilian soils with both indigenous and international varieties. Planeta today encompasses six distinct wine estates in five regions across Sicily; Ulmo at Sambuca di Sicilia, Dispensa at Menfi, Dorilli at Vittoria, Buonivini at Noto, Sciara Nuova on Etna at Castiglione di Sicilia, and the newest addition, La Baronia at Capo Milazzo. Each vineyard site is carefully cultivated with grapes that best compliment the local terroir.” “Planeta as a family and an organization is at the forefront of sustainability initiatives within Sicily.” “Born in Hungary, Planeta Winemaker Patricia Toth grew up in the countryside. In 2004, she graduated from the University of Corvinus in Budapest with a degree in Food Science specializing in wine, beer and spirits.” “Patricia first collaborated with Planeta during the 2005 harvest and in 2008, she officially joined the winemaking team in a full-time role as Winemaker. Today, she is responsible for the Buonivini and Dorilli Cellars, and has successfully coordinated startup for the estates on Mount Etna and Capo Milazzo. Patricia is an active a member of Planeta’s Business Intelligence Team and is also responsible for Planeta’s SOStain program, which supports regional sustainable agriculture.” A few weeks ago Patricia was on a visit to Los Angeles to present a selection of the current Planeta releases to food and wine journalists at a special lunch at Drago Centro in Downtown Los Angeles with the cuisine prepared by Chef Celestino Drago himself and with service supervised by Managing Partner (and acclaimed restaurateur) Piero Selvaggio. The Short Rib with Mushrooms and Barley course was tastefully paired with Planeta Eruzione 1614 Nerello Mascalese Sicilia 2018. This 100 per cent Nerello Mascalese is a person favorite Planeta selection of Piero himself. Patricia continues with us long-distance from Sicily to pull the cork on all that is Planeta. The post Show 471, April 23, 2022: Patricia Toth, Winemaker, Planeta, Sicily, Italy Part Two appeared first on SoCal Restaurant Show.

“Kvarøy (say “Kwa-ray”) is a postcard-pretty Norwegian island located on the Arctic Circle. It was here back in 1976 that Alf Olsen and his son Geir founded Kvarøy Arctic. Today, the now third-generation family-run business is driven by the same goal set by their grandfather—“to provide salmon of very high quality, without compromising either the environment or the welfare of the fish.” Kvarøy Arctic is redefining the salmon-farming industry through innovation and deep concern for the future of the fish they raise and the waters they live on. Kvarøy Arctic helped develop the non-GMO food they provide their salmon. This has resulted in an omega-3 content that is twice as much as other farmed salmon, and a highly sustainable fish-in/fish-out ratio of 0.48 to 1.” At Natural Products Expo West last month in Anaheim Kvarøy Arctic introduced their Salmon Hot Dogs. “This flavorful hot dog is packed with the full recommended allowance of Omega 3’s in one serving. They are non-GMO, gluten-free, and can be stored in the freezer for up to a year. Simply thaw and they are ready to grill, broil or pan fry.” The Kvarøy Arctic Salmon Hot Dogs (2 dogs in a 7 oz. package) are available in Original Recipe, Original & Cheese, Jalapeno & Cheese and Chile & Cheese styles. There is also a new line of Salmon Burgers, skin-backed in four flavors. Kvarøy Arctic’s Chief Marketing Officer, Jennifer Bushman, is our guest providing all the background on this family-owned, sustainable fish farm. As they like to say, “It’s the salmon that seafood people have been waiting for.” The post Show 471, April 23, 2022: Jennifer Bushman, Chief Marketing Officer Kvarøy Arctic Salmon Part One appeared first on SoCal Restaurant Show.

“Kvarøy (say “Kwa-ray”) is a postcard-pretty Norwegian island located on the Arctic Circle. It was here back in 1976 that Alf Olsen and his son Geir founded Kvarøy Arctic. Today, the now third-generation family-run business is driven by the same goal set by their grandfather—“to provide salmon of very high quality, without compromising either the environment or the welfare of the fish.” Kvarøy Arctic is redefining the salmon-farming industry through innovation and deep concern for the future of the fish they raise and the waters they live on. Kvarøy Arctic helped develop the non-GMO food they provide their salmon. This has resulted in an omega-3 content that is twice as much as other farmed salmon, and a highly sustainable fish-in/fish-out ratio of 0.48 to 1.” At Natural Products Expo West last month in Anaheim Kvarøy Arctic introduced their Salmon Hot Dogs. “This flavorful hot dog is packed with the full recommended allowance of Omega 3’s in one serving. They are non-GMO, gluten-free, and can be stored in the freezer for up to a year. Simply thaw and they are ready to grill, broil or pan fry.” The Kvarøy Arctic Salmon Hot Dogs (2 dogs in a 7 oz. package) are available in Original Recipe, Original & Cheese, Jalapeno & Cheese and Chile & Cheese styles. There is also a new line of Salmon Burgers, skin-backed in four flavors. Kvarøy Arctic’s product line includes Smoked Salmon from heritage smoker, Santa Barbara Smoke House and skin-packed Frozen Salmon. Kvarøy Arctic’s Chief Marketing Officer, Jennifer Bushman, continues with us providing all the background on this family-owned, sustainable fish farm. As they like to say, “It’s the salmon that seafood people have been waiting for.” The post Show 471, April 23, 2022: Jennifer Bushman, Chief Marketing Officer Kvarøy Arctic Salmon Part Two appeared first on SoCal Restaurant Show.

Chef Wes Avila with a fine-dining background founded Guerrilla Tacos as a street cart in the Arts District of Downtown Los Angeles in August 2012. A year later he opened Guerrilla Tacos as a food truck and then as a brick -and -mortar restaurant in 2018, earning a Bib Gourmand by the Michelin Guide to California in 2019. In 2020 Chef Wes stepped away from Guerrilla Tacos and later that year founded the Angry Egret Dinette in L.A.’s Chinatown at Mandarin Plaza. It’s a James Beard Award nominee this year for “Best New Restaurant.” This fast casual service restaurant boasts a tranquil outdoor atrium patio and you order at the window for Breakfast and Lunch. Dinner (Friday and Saturday only) is full-service with an expanded menu. Reservations are strongly encouraged. “The seasonal Alta California style menu includes favorites such as the wild Mexican shrimp tacos, chilaquiles, mariscos, ceviches, hearty tortas, burritos, and whatever else Chef Wes and his inspired team create.” This month Eater LA honored Angry Egret Dinette as one of their “38 Essential Restaurants” along with select highly regarded, fine-dining establishments. “KA’TEEN, Chef Wes’ latest and most ambitious restaurant, is an adventure to the lush jungles of the Yucatan Peninsula, nestled in the bustling heart of Hollywood at the Tommie Hotel. This new restaurant and Mezcal bar serves up discovery within every dish. The name KA’TEEN means “afresh” in Mayan, perfectly describing Chef Avila’s vibrant interpretation of the region’s rich and diverse culinary traditions. Immersed in 5,000 square feet of tropical garden space, guests can expand their palettes and broaden their horizons through creative tequila cocktails, bold Latin-American plates, and DJ sets that recall the rhythm of the rainforests.” For the moment it’s Dinner service only. The post Show 471, April 23, 2022: Chef / Proprietor Wes Avila of Angry Egret Dinette and Ka’Teen Part One appeared first on SoCal Restaurant Show.

Chef Wes Avila with a fine-dining background founded Guerrilla Tacos as a street cart in the Arts District of Downtown Los Angeles in August 2012. A year later he opened Guerrilla Tacos as a food truck and then as a brick -and -mortar restaurant in 2018, earning a Bib Gourmand by the Michelin Guide to California in 2019. In 2020 Chef Wes stepped away from Guerrilla Tacos and later that year founded the Angry Egret Dinette in L.A.’s Chinatown at Mandarin Plaza. It’s a James Beard Award nominee this year for “Best New Restaurant.” This fast casual service restaurant boasts a tranquil outdoor atrium patio and you order at the window for Breakfast and Lunch. Dinner (Friday and Saturday only) is full-service with an expanded menu. Reservations are strongly encouraged. “The seasonal Alta California style menu includes favorites such as the wild Mexican shrimp tacos, chilaquiles, mariscos, ceviches, hearty tortas, burritos, and whatever else Chef Wes and his inspired team create.” This month Eater LA honored Angry Egret Dinette as one of their “38 Essential Restaurants” along with select highly regarded, fine-dining establishments. “KA’TEEN, Chef Wes’ latest and most ambitious restaurant, is an adventure to the lush jungles of the Yucatan Peninsula, nestled in the bustling heart of Hollywood at the Tommie Hotel. This new restaurant and Mezcal bar serves up discovery within every dish. The name KA’TEEN means “afresh” in Mayan, perfectly describing Chef Avila’s vibrant interpretation of the region’s rich and diverse culinary traditions. Immersed in 5,000 square feet of tropical garden space, guests can expand their palettes and broaden their horizons through creative tequila cocktails, bold Latin-American plates, and DJ sets that recall the rhythm of the rainforests.” For the moment it’s Dinner service only. Chef Wes Avila continues as our guest. The post Show 471, April 23, 2022: Chef / Proprietor Wes Avila of Angry Egret Dinette and Ka’Teen 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 ban on the importation of Russian seafood into the U.S. There is a well-deserved ban on the importation of Russian seafood into the U.S. for obvious reasons. Surprisingly many Russian seafood entities use China to process their catch and that seafood then finds its way into the United States as a “product of China.” Ouch! Chef Andrew explains the unfortunate dilemma. Your best bet (although there are quality Chinese seafood purveyors) is to simply avoid “Product of China” seafood. The post Show 471, April 23, 2022: Chef & Co-Host Andrew Gruel of Slapfish with “Ask the Chef” appeared first on SoCal Restaurant Show.

Easter, Passover and Ramadan holiday good wishes to all. Chef Robert Biebrich is the Senior Executive Chef for Legends at SoFi Stadium at Hollywood Park in Inglewood. Robert was previously the Executive Chef right here at Angel Stadium. Chef Robert and his culinary team were responsible earlier this year for the elevated food and beverage served to 70,000 VIP Guests at the Super Bowl. We’ll meet him. “Jenny Goldfarb, aka Mrs. Goldfarb, is the Founder & CEO of Unreal Deli, the country’s leading provider of premium plant-based deli meats. Unreal Deli is meat from a (truly happy) farm, not a factory, made with locally-sourced ingredients you can pronounce. With no experience in the food sector, let alone launching a company, Jenny gave birth to this rapidly expanding business in her tiny kitchen while pregnant with her 3rd child. Her great-grandfather, Morris Gross, immigrated to NYC in 1907 and worked his way up from dishwasher to owning several NY delis.” Jenny Goldfarb is our guest with an overstuffed Unreal Deli Corn’d Beef Reuben on corn rye in hand. “Alma Rosa Winery is situated on the north-facing slopes of the Santa Rosa Hills in Santa Barbara County. The wines are layered, vibrant and balanced, and they reflect the special terroir of the Sta. Rita Hills, which benefits from cool Pacific Ocean breezes funneled inland through the unique transverse mountain range of the region. Founder and Winery Ambassador Richard Sanford planted the first Pinot Noir in the region in 1971. He provides invaluable experience in guiding Alma Rosa’s focus on excellence and balance in all Alma Rosa does. Winemaker Samra Morris (born and raised in Bosnia) brings sensitivity and technique inspired by great winemakers in California and Burgundy to wine growing and wine-making.” Winemaker Samra Morris joins us to gently pull the cork on all that is Alma Rosa Winery & Vineyards. 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. Farmed seafood, raised sustainably, is a good path for the United States to increase domestic production. Farming fish has moved inland from ocean aquaculture which is a positive development. Chef Andrew will explain the benefits. All of this and heaping helpings of extra deliciousness on this week’s not-to-miss show! The post Show 470, April 16, 2022: Show Preview with Executive Producer & Co-Host Andy Harris appeared first on SoCal Restaurant Show.

Chef Robert Biebrich is the Senior Executive Chef for SoFi Stadium at Hollywood Park in Inglewood. Robert was previously the Executive Chef here at Angel Stadium. Chef Robert and his culinary team were responsible earlier this year for the food and beverage served to 70,000 VIP Guests at the Super Bowl. Talk about a challenge. We’ll meet him. “The culinary program at SoFi was created by James Beard-Award winning Chefs Jon Shook and Vinny Dotolo in partnership with Legends, which operates the stadium’s culinary program under the direction of Legends Senior Executive Chef Robert Biebrich and Legends Vice President of Culinary Innovation Gretchen Beaumarchais. The goal was to reimagine the stadium culinary experience.” SoFi Stadium’s culinary program is based on four core geographic concepts. These include Fairfax Avenue (Burgers, Hot Dogs and Sandwiches,) San Vicente Blvd. (Italian,) Sawtelle Blvd. (Fried Chicken and Asian) and Olvera Street (Mexican.) Each is grounded in local flavors and features creative combinations. There will be more enhancements for the upcoming 2022 Football Season. “SoFi Stadium’s state-of-the-art amenities and indoor-outdoor design are incorporated into the presentation of its innovative food program to create a memorable experience. The stadium’s kitchens offer open-air spaces with breathtaking views of the city. Their expansive design features clear glass, with each kitchen placed in a location that always has sightlines to the field, videoboard or seating bowl. Fans are now able to leave their seats for food and drink and not worry about missing the big play.” “The clear glass in SoFi Stadium’s kitchens allows food to be prepared in front of guest’s eyes. In a first for stadium design, SoFi Stadium features 100 percent live-fire kitchens. This allows for the stadium to produce food in each and every one of its kitchens.” The post Show 470, April 16, 2022: Robert Biebrich, Senior Executive Chef, Legends at SoFi Stadium, Hollywood Park Inglewood Part One appeared first on SoCal Restaurant Show.

Chef Robert Biebrich is the Senior Executive Chef for SoFi Stadium at Hollywood Park in Inglewood. Robert was previously the Executive Chef here at Angel Stadium. Chef Robert and his culinary team were responsible earlier this year for the food and beverage served to 70,000 VIP Guests at the Super Bowl. Talk about a challenge. Chef Robert continues with us. “The culinary program at SoFi was created by James Beard-Award winning Chefs Jon Shook and Vinny Dotolo in partnership with Legends, which operates the stadium’s culinary program under the direction of Legends Senior Executive Chef Robert Biebrich and Legends Vice President of Culinary Innovation Gretchen Beaumarchais. The goal was to reimagine the stadium culinary experience.” SoFi Stadium’s culinary program is based on four core geographic concepts. These include Fairfax Avenue (Burgers, Hot Dogs and Sandwiches,) San Vicente Blvd. (Italian,) Sawtelle Blvd. (Fried Chicken and Asian) and Olvera Street (Mexican.) Each is grounded in local flavors and features creative combinations. There will be more enhancements for the upcoming 2022 Football Season. “SoFi Stadium’s state-of-the-art amenities and indoor-outdoor design are incorporated into the presentation of its innovative food program to create a memorable experience. The stadium’s kitchens offer open-air spaces with breathtaking views of the city. Their expansive design features clear glass, with each kitchen placed in a location that always has sightlines to the field, videoboard or seating bowl. Fans are now able to leave their seats for food and drink and not worry about missing the big play.” “The clear glass in SoFi Stadium’s kitchens allows food to be prepared in front of guest’s eyes. In a first for stadium design, SoFi Stadium features 100 percent live-fire kitchens. This allows for the stadium to produce food in each and every one of its kitchens.” The post Show 470, April 16, 2022: Robert Biebrich, Senior Executive Chef, Legends at SoFi Stadium, Hollywood Park Inglewood Part Two appeared first on SoCal Restaurant Show.

“Jenny Goldfarb, aka Mrs. Goldfarb, is the Founder & CEO of Unreal Deli, the country’s leading provider of premium plant-based deli meats. Unreal Deli is meat from a (truly happy) farm, not a factory, made with locally-sourced ingredients you can pronounce. With no experience in the food sector, let alone launching a company, Jenny gave birth to this rapidly expanding business in her tiny kitchen while pregnant with her 3rd child. Her great-grandfather, Morris Gross, immigrated to NYC in 1907 and worked his way up from dishwasher to owning several NY delis.” “Jenny grew up a “bagels and Seinfeld Jew” on the Standard American Diet (SAD), and in her early 30s, learned about the plight of animals on factory farms, which led her to adopt a plant-based diet. After much trial and error, she became a whiz in the plant-based kitchen and realized the thing she missed most after becoming vegan was premium NY-style deli meat. She sought to recreate a corned beef made from beets, chickpeas, tomatoes, and high protein wheat. The recipe was such a hit with her friends and family that they encouraged her to produce her Corn’d Beef Reubens for some of the biggest delis in LA, which got the attention of Whole Foods and even landed her on Shark Tank where she took on Mark Cuban as primary investor.” “At the top of 2020 things were looking good, until the pandemic hit and restaurants, the company’s main revenue source, shut down. It didn’t look good. But making it through challenges is all about flexibility, so the company shifted into retail. Retail sales shot through the roof! The company then developed Unreal Roasted Turk’y followed by Unreal Steak Slices to have a more diverse product line supporting consumer sales. The product line can now be found in thousands of restaurant and grocery locations nationwide with more to come including new products and a wider release of more Unreal Deli ghost kitchens after the successful launch in NY.” Mark Cuban has contributed a second round of funding in addition to his original “Shark Tank” investment. Jenny Goldfarb is our guest with an overstuffed Unreal Corn’d Beef Reuben on corn rye in hand. The post Show 470, April 16, 2022: Jenny Goldfarb, Founder, Mrs. Goldfarb’s Unreal Deli Part One appeared first on SoCal Restaurant Show.

“Jenny Goldfarb, aka Mrs. Goldfarb, is the Founder & CEO of Unreal Deli, the country’s leading provider of premium plant-based deli meats. Unreal Deli is meat from a (truly happy) farm, not a factory, made with locally-sourced ingredients you can pronounce. With no experience in the food sector, let alone launching a company, Jenny gave birth to this rapidly expanding business in her tiny kitchen while pregnant with her 3rd child. Her great-grandfather, Morris Gross, immigrated to NYC in 1907 and worked his way up from dishwasher to owning several NY delis.” “Jenny grew up a “bagels and Seinfeld Jew” on the Standard American Diet (SAD), and in her early 30s, learned about the plight of animals on factory farms, which led her to adopt a plant-based diet. After much trial and error, she became a whiz in the plant-based kitchen and realized the thing she missed most after becoming vegan was premium NY-style deli meat. She sought to recreate a corned beef made from beets, chickpeas, tomatoes, and high protein wheat. The recipe was such a hit with her friends and family that they encouraged her to produce her Corn’d Beef Reubens for some of the biggest delis in LA, which got the attention of Whole Foods and even landed her on Shark Tank where she took on Mark Cuban as primary investor.” “At the top of 2020 things were looking good, until the pandemic hit and restaurants, the company’s main revenue source, shut down. It didn’t look good. But making it through challenges is all about flexibility, so the company shifted into retail. Retail sales shot through the roof! The company then developed Unreal Roasted Turk’y followed by Unreal Steak Slices to have a more diverse product line supporting consumer sales. The product line can now be found in thousands of restaurant and grocery locations nationwide with more to come including new products and a wider release of more Unreal Deli ghost kitchens after the successful launch in NY.” Mark Cuban has contributed a second round of funding in addition to his original “Shark Tank” investment. Jenny Goldfarb continues as our guest with a freshly-prepared, overstuffed Unreal Deli Corn’d Beef Reuben on corn rye in hand. The post Show 470, April 16, 2022: Jenny Goldfarb, Founder, Mrs. Goldfarb’s Unreal Deli Part Two appeared first on SoCal Restaurant Show.

https://almarosawinery.com/about/our-people/ “Alma Rosa Winery is situated on the north-facing slopes of the Santa Rosa Hills in Santa Barbara County. The wines are layered, vibrant and balanced, and they reflect the special terroir of the Sta.Rita Hills, which benefits from cool Pacific Ocean breezes funneled inland through the unique transverse mountain range of the region.” “Alma Rosa wines — most produced in small batches of less than 400 cases — represent the best of the Sta. Rita Hills. Guests are invited to try their selection of Pinot Noir and Chardonnay wines, as well as some of their Rhone varietals, including Syrah and Grenache in their new Solvang Tasting Room.” There are also guest experiences available at the Alma Rosa Ranch. “The Winery produces 5,000 hand-crafted cases per year focused on Estate and Single Vineyard Pinot Noir and Chardonnay from vineyards located on a four mile stretch along Santa Rosa Road. Sta. Rita Hills has a large reputation for extraordinary Pinot Noir yet this small area is 6 per cent the size of Napa Valley vineyards and 8 per cent the size of Paso Robles.” “Founder and Winery Ambassador Richard Sanford planted the first Pinot Noir in the region in 1971. He provides invaluable experience in guiding Alma Rosa’s focus on excellence and balance in all Alma Rosa does. Winemaker Samra Morris (born and raised in Bosnia) brings sensitivity and technique inspired by great winemakers in California and Burgundy to wine growing and wine-making.” Samra had been the Assistant Winemaker at Alma Rosa and when the former Winemaker abruptly departed right before the 2019 harvest was promoted with confidence by Proprietors Bob and Barb Zorich and General Manager Debra Eagle. Winemaker Samra Morris joins us to gently pull the cork on all that is Alma Rosa Winery & Vineyards. The post Show 470, April 16, 2022: Samra Morris, Winemaker, Alma Rosa Winery & Vineyards, Solvang, CA Part One appeared first on SoCal Restaurant Show.

https://almarosawinery.com/about/our-people/ “Alma Rosa Winery is situated on the north-facing slopes of the Santa Rosa Hills in Santa Barbara County. The wines are layered, vibrant and balanced, and they reflect the special terroir of the Sta.Rita Hills, which benefits from cool Pacific Ocean breezes funneled inland through the unique transverse mountain range of the region.” “Alma Rosa wines — most produced in small batches of less than 400 cases — represent the best of the Sta. Rita Hills. Guests are invited to try their selection of Pinot Noir and Chardonnay wines, as well as some of their Rhone varietals, including Syrah and Grenache in their new Solvang Tasting Room.” There are also guest experiences available at the Alma Rosa Ranch. “The Winery produces 5,000 hand-crafted cases per year focused on Estate and Single Vineyard Pinot Noir and Chardonnay from vineyards located on a four mile stretch along Santa Rosa Road. Sta. Rita Hills has a large reputation for extraordinary Pinot Noir yet this small area is 6 per cent the size of Napa Valley vineyards and 8 per cent the size of Paso Robles.” “Founder and Winery Ambassador Richard Sanford planted the first Pinot Noir in the region in 1971. He provides invaluable experience in guiding Alma Rosa’s focus on excellence and balance in all Alma Rosa does. Winemaker Samra Morris (born and raised in Bosnia) brings sensitivity and technique inspired by great winemakers in California and Burgundy to wine growing and wine-making.” Samra had been the Assistant Winemaker at Alma Rosa and when the former Winemaker abruptly departed right before the 2019 harvest was promoted with confidence by Proprietors Bob and Barb Zorich and General Manager Debra Eagle. Winemaker Samra Morris continues with us pouring a glass of Alma Rosa Estate Pinot Noir, El Jabali Vineyard, Sta. Rita Hills. The post Show 470, April 16, 2022: Samra Morris, Winemaker, Alma Rosa Winery & Vineyards, Solvang, 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. Farmed seafood, raised sustainably, is a good path for the United States to increase domestic production. Farming fish has moved inland which is a positive development. Chef Andrew will explain the benefits of both ocean-based aquaculture and the developing land-based aquaculture. Chef Andrew suggests it’s the future and also a practical way to get more nutrition-rich, fresh seafood on America’s tables. The post Show 470, April 16, 2022: Chef & Co-Host Andrew Gruel of Slapfish with “Ask the Chef” appeared first on SoCal Restaurant Show.

Jay’s Bar, an American gastropub, is the vision of the late Jason Easton and his wife, Mayuko who now lovingly carries on his welcoming neighborhood legacy. Jay’s Bar is located at Sunset Junction in Silver Lake (4321 Sunset Boulevard). “The bar is a local favorite where savvy locals (including even Oscar-nominated celebrities) come to hang out and socialize while enjoying the craft beers, signature cocktails, and delicious food.” Jacob “Jake” Deleon is the young founder of Fila Manila Filipino American Kitchen based in New Jersey. He has an award-winning line of glass jarred Filipino condiments including savory and sweet varieties that are free of artificial colors and flavors. “He created Fila Manila to celebrate the joy of the Filipino family, culture, and the delicious cuisine and share it with a wider audience of discriminating food lovers.” Jacob Deleon is our guest providing a genuine taste of the Philippines. “Timbre Winery is a Santa Barbara County winery crafting balanced wines of distinction. TIMBRE (pronounced TAM·ber or TIM·ber) is the “color” of music. It is what makes two voices sound different, even when singing the same song. It is why two winemakers, working with the same vineyards, make unique wine. As a terroir-driven winery, Timbre makes wines expressive of the places and times from which they came. As winemakers, they channel those sites through their experience, adding their own mark- their Timbre- to the resulting wines.” Founder and Winemaker Josh Klapper (a former restaurant Sommelier) is our guest to pull the cork on all that is Timbre Winery. “The Village of Arroyo Grande’s Mason Bar and Kitchen is a country-chic restaurant with a full bar, 20 beers on tap, 17 wines by the glass, extensive bottle wine list and premium spirits, paired with creative food in a relaxed setting. It’s an inviting restaurant offering farm-fresh local cuisine in a family-friendly environment. For guests seeking a more festive experience, you’ll find their adjacent award-winning bar is the perfect spot to gather with friends and sample an inspired selection of wine, beer, and unique hand-crafted cocktails.” General Manager Daniel Perez joins us with all the details of what’s on the menu at Mason Bar and Kitchen. 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. Easter Sunday is April 17th. Chef Andrew has some helpful tips to add to your festive Easter table. Should it be ham or lamb? If it’s lamb Chef Andrew suggests Colorado lamb. All of this and heaping helpings of extra deliciousness on this week’s not-to-miss show! The post Show 469, April 9, 2022: Show Preview with Executive Producer & Co-Host Andy Harris appeared first on SoCal Restaurant Show.

Jay’s Bar, an American gastropub, is the vision of the late Jason Easton and his wife, Mayuko, who now lovingly carries on his welcoming neighborhood legacy. Jason tragically passed away in February of last year just a week after taking over the establishment. He was only 44. “Jay’s Bar is located at Sunset Junction in Silver Lake (4321 Sunset Boulevard). The bar is a local favorite where savvy locals (including Oscar-nominated celebrities) come to hang out and socialize while enjoying the craft beers, signature cocktails, wine by-the-glass and bottle and delicious food.” “Jay’s offers whiskey, craft beers on tap and comfort grub with twists. The food menu is a twist of American and Japanese American cuisine. From local favorites such as Jay’s Burger to their new menu items, including Tontkotsu ramen and Takjoyaki, Jay’s has something tasty for guests to enjoy with a cold, refreshing drink. Specialty cocktails, including The Classic Easton, are the inspired creations of master barman, Constantine Williams, a fraternity brother of Jason’s.” Proprietress Mayuko Easton joins us. The post Show 469, April 9, 2022: Mayuko Easton, Proprietress, Jay’s Bar, Silver Lake and Master Barman Constantine Williams Part One appeared first on SoCal Restaurant Show.

Jay’s Bar, an American gastropub, is the vision of the late Jason Easton and his wife, Mayuko, who now lovingly carries on his welcoming neighborhood legacy. Jason tragically passed away in February of last year just a week after taking over the establishment which had been a long-held dream. He was only 44. “Jay’s Bar is located at Sunset Junction in Silver Lake (4321 Sunset Boulevard). The bar is a local favorite where savvy locals (including Oscar-nominated celebrities) come to hang out and socialize while enjoying the craft beers, signature cocktails, wine by-the-glass and bottle and delicious food.” “Jay’s offers whiskey, craft beers on tap and comfort grub with twists. The food menu is a twist of American and Japanese American cuisine. From local favorites such as Jay’s Burger to their new menu items, including Tontkotsu ramen and Takjoyaki, Jay’s has something tasty for guests to enjoy with a cold, refreshing drink. Specialty cocktails, including The Classic Easton, are the inspired creations of master barman, Constantine Williams, a fraternity brother of Jason’s.” Proprietress Mayuko Easton continues with us and is joined by Jay’s Bar’s Master Barman, Constantine Williams. The post Show 469, April 9, 2022: Mayuko Easton, Proprietress, Jay’s Bar, Silver Lake and Master Barman Constantine Williams Part Two appeared first on SoCal Restaurant Show.

Jacob “Jake” Deleon is the young founder of Fila Manila Filipino American Kitchen based in New Jersey. He has an award-winning line of glass jarred Filipino condiments including savory and sweet varieties that are free of artificial colors and flavors. “Jake is a first generation FilAm, or Filipino American, who was born in the Philippines and raised in New Jersey with countless memories of joyful family gatherings. At the center of each gathering was a table overflowing with homecooked Filipino dishes. Jakes remembers the delicious flavors of this food together with the laughter of his family bringing comfort and joy to his heart.” “He created Fila Manila to celebrate the joy of the Filipino family, culture, and the delicious cuisine and share it with a wider audience of discriminating food lovers.” “Jake named the brand after the joyful and quirky spirit of the FilAm community combined with Manila, the heart of the Philippine Islands.” His flagship product is Filipino Adobo Sauce and Marinade, used in the Philippines signature dish and Jake’s favorite food. It was a NEXTY Award Winner at Natural Products Expo West for Best Condiment the year it was introduced. “This Filipino staple is tangy, savory, and salty all at once, and Fila Manila’s take on this iconic sauce is both a great entry point to the cuisine and an attractive new option for aficionados with its clean, minimal ingredient list and use of tamari over wheat-based soy sauce. These modest updates to typical conventional versions cut no corners with authenticity; the sauce gets some of its zip from coconut vinegar.” Fila Manila’s newest creation is Ube Purple Yam & Coconut Jam. It was awarded the NEXTY for Best New Pantry Food at the recent Natural Products Expo West at the Anaheim Convention Center. “It’s crafted in small batches. Thick and sweet, this creamy coconut and purple yam-based spread is tasty and satisfying – and more than a little crave-worthy.” Jacob Deleon is our guest providing a taste of the Philippines. The post Show 469, April 9, 2022: Jacob Deleon, Founder, Fila Manila Filipino American Kitchen, New Jersey Part One appeared first on SoCal Restaurant Show.

Jacob “Jake” Deleon is the young founder of Fila Manila Filipino American Kitchen based in New Jersey. He has an award-winning line of glass jarred Filipino condiments including savory and sweet varieties that are free of artificial colors and flavors. “Jake is a first generation FilAm, or Filipino American, who was born in the Philippines and raised in New Jersey with countless memories of joyful family gatherings. At the center of each gathering was a table overflowing with homecooked Filipino dishes. Jakes remembers the delicious flavors of this food together with the laughter of his family bringing comfort and joy to his heart.” “He created Fila Manila to celebrate the joy of the Filipino family, culture, and the delicious cuisine and share it with a wider audience of discriminating food lovers.” “Jake named the brand after the joyful and quirky spirit of the FilAm community combined with Manila, the heart of the Philippine Islands.” His flagship product is Filipino Adobo Sauce and Marinade, used in the Philippines signature dish and Jake’s favorite food. It was a NEXTY Award Winner at Natural Products Expo West for Best Condiment the year it was introduced. “This Filipino staple is tangy, savory, and salty all at once, and Fila Manila’s take on this iconic sauce is both a great entry point to the cuisine and an attractive new option for aficionados with its clean, minimal ingredient list and use of tamari over wheat-based soy sauce. These modest updates to typical conventional versions cut no corners with authenticity; the sauce gets some of its zip from coconut vinegar.” Fila Manila’s newest creation is Ube Purple Yam & Coconut Jam. It was awarded the NEXTY for Best New Pantry Food at the recent Natural Products Expo West at the Anaheim Convention Center. “It’s crafted in small batches. Thick and sweet, this creamy coconut and purple yam-based spread is tasty and satisfying – and more than a little crave-worthy.” Jacob Deleon icontinues with us providing a genuine taste of the Philippines. The post Show 469, April 9, 2022: Jacob Deleon, Founder, Fila Manila Filipino American Kitchen, New Jersey Part Two appeared first on SoCal Restaurant Show.

“Timbre Winery is a Santa Barbara County winery crafting balanced wines of distinction.” TIMBRE (pronounced TAM·ber or TIM·ber) is the “color” of music. It is what makes two voices sound different, even when singing the same song. It is why two winemakers, working with the same vineyards, make unique wine. As a terroir-driven winery, Timbre makes wines expressive of the places and times from which they came. As winemakers, they channel those sites through their experience, adding their own mark- their Timbre- to the resulting wines.” Founder and Winemaker Josh Klapper (a former restaurant Sommelier) is our guest to pull the cork on all that is Timbre Winery. “Founded by Joshua Klapper, Timbre Winery is the culmination of years of hard work, and dedication to his craft. It is winemaking expressed through the universal language of musical sound.” ““Timbre Winery is committed to sustainable practices in its vineyard and product sourcing, as well as its production.” They are particularly known for their Pinot Noir but also produce a range of varietals and blends. Timbre also crafts a Hard Apple Cider. Timbre has a new winery facility in San Luis Obispo and April marks the 5-Year Anniversary of Timbre’s Arroyo Grande Tasting Room. The post Show 469, April 9, 2022: Winemaker Joshua Klapper, Founder, Timbre Winery, Arroyo Grande, CA appeared first on SoCal Restaurant Show.

“The Village of Arroyo Grande’s Mason Bar and Kitchen is a country-chic restaurant with a full bar, 20 beers on tap, 17 wines by the glass, extensive bottle wine list and premium spirits, paired with creative food in a relaxed setting. It’s an inviting restaurant offering farm-fresh local cuisine in a family-friendly environment.” “For guests seeking a more festive experience, you’ll find their adjacent award-winning bar is the perfect spot to gather with friends and sample an inspired selection of wine, beer, and unique hand-crafted cocktails.” Mason Bar and Kitchen serves Lunch and Dinner 7-days with Brunch on Saturdays and Sundays. “Mason sources their food from local, organic farms with a large selection of local artisan products from fresh produce to the highest quality proteins. They are firm in their commitment to always offer the freshest, non-GMO, antibiotic-free, responsibly harvested, and sustainable local organic produce, products, and proteins available.” Dinner menu highlights include Lobster Dogs with cold water lobster tail meat, carnival batter and creole remoulade, and a 14 oz. bone-in Kurobuta Pork Chop. The selection of steaks ranges from an 8 oz. Flat Iron to a 14 oz. Boneless Ribeye. General Manager Daniel Perez joins us with all the details of what’s on the menu at Mason Bar and Kitchen. The post Show 469, April 9, 2022: Daniel Perez, General Manager, Mason Bar and Kitchen, Arroyo Grande, CA 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. Easter Sunday is April 17th. Chef Andrew has some helpful tips to add to your festive Easter table. Should it be ham or lamb? If it’s lamb Chef Andrew suggests Colorado lamb which is raised as a meat source versus used primarily for producing wool. The post Show 469, April 9, 2022: Chef & Co-Host Andrew Gruel of Slapfish with “Ask the Chef” appeared first on SoCal Restaurant Show.

“Park 1039 in San Luis Obispo was built with the dream of bringing together products that inspire the staff, and a team that genuinely loves what they do. Owner Steven Goodale is the heart of Park 1039 and has worked tirelessly to open a top- notch eatery and market for the last three years. Goodale is passionate about fine wines, especially when it comes to France. Steve humbly wants everyone to experience the best food and wine the world has to offer, and bring a unique selection of offerings to his beautiful City of San Luis Obispo.” Steven Goodale joins us to pull the cork on all that is Park 1039. “California Central Coast Chef Michael Cherney and his wife, Sarah Cherney, owners of Solvang, California restaurant, peasants FEAST, have launched peasants DELI & MARKET, also in downtown Solvang. The peasants DELI & MARKET offers classic and not-so-classic deli sandwiches filled with thoughtfully-sourced, artisanal cured and smoked meats, served on specially-commissioned sesame French rolls from Santa Ynez Valley bakery, Bob’s Well Bread.” “Founder and Creator Al Mancini (former Food Staff Writer for The Las Vegas Review-Journal) has officially launched Neon Feast, a first-of-its-kind restaurant guide and reservation app for greater Las Vegas. Available now on app stores for both Apple and Android (as well as on their website), Neon Feast solves the “where to eat” dilemma for both visitors and locals with listings curated by dozens of local and nationally prominent food & beverage experts, searchable through a unique combination of filters and capabilities. Traditional dining guides are outdated before they ever get to print, and crowdsourced apps don’t distinguish sincere reviews from vindictive ones,” said Mancini. “Neon Feast avoids all the headaches and basically puts the experts conveniently in the palm of your hands.” “Mark Ketcham (1955-2020) had long dreamt of owning a Vineyard in the Northern California wine country. That dream came true in 2000 when he purchased a Pinot Noir and Chardonnay vineyard in the heart of the Russian River Valley. The vineyard was quickly converted to 100% Estate Pinot Noir, while retaining the ‘Old Block Pinots’ that were its heritage. The goal was to develop a perfect matrix of Pinot Noir clones, married to the ‘terroir’ of sun, soil, wind and location, all bound by the small creek that borders the perimeter of the property. In 2004, Mark founded Ketcham Estate to make wines from the heritage Pinot vines. Every taste of a Ketcham Estate Pinot tells the story of lovingly tended vines; each vintage yields a perfect balance of bright fruit combined with the acid and structure qualities that make outstanding Pinot Noirs. Ketcham Estate Pinot Noirs are drinkable on their own or paired with California’s bounty of wonderful foods. Ketcham Estate is now owned and managed by Mark’s wife, Allison Ketcham. Allie joins us with a glass of Allie’s Reserve Pinot Noir (Russian River Valley) 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. Can raising cattle be done in a way that is humane, sustainable and also benefit the environment? Chef Andrew discusses the promise of Regenerative Agriculture. All of this and heaping helpings of extra deliciousness on this week’s not-to-miss show! The post Show 468, April 2, 2022: Show Preview with Executive Producer & Co-Host Andy Harris appeared first on SoCal Restaurant Show.

“Park 1039 in San Luis Obispo was built with the dream of bringing together products that inspire the staff, and a team that genuinely loves what they do.” “Owner Steven Goodale is the heart of Park 1039 and has worked tirelessly to open a top-notch eatery and market for the last three years. Goodale is passionate about fine wines, especially when it comes to France. Steve humbly wants everyone to experience the best food and wine the world has to offer, and bring a unique selection of offerings to his beautiful City of San Luis Obispo.” “Park 1039 aims to celebrate food that is alive – an expression of nature. The Chefs are passionate about foraging for wild herbs, flowers and even sea water for finishing salt. The products that can’t be made in-house are thoughtfully sourced from local farmers or high-quality import producers. The Chefs are dedicated to creating seasonal offerings that make their high-quality ingredients the star of each course.” Also on the menu are a wide variety of specialty cheeses, customized food gift baskets and Cheese & Charcuterie Boards. The post Show 468, April 2, 2022: Steven Goodale, Proprietor, Park 1039, San Luis Obispo appeared first on SoCal Restaurant Show.

“California Central Coast Chef Michael Cherney and his wife, Sarah Cherney, owners of the Solvang, California restaurant, peasants FEAST, have launched peasants DELI & MARKET, also in downtown Solvang. The new space is located at 473 Atterdag Road, across the lane from the duo’s first restaurant, peasants FEAST.” “peasants DELI & MARKET offers classic and not-so-classic deli sandwiches filled with thoughtfully-sourced, artisanal cured and smoked meats, served on specially-commissioned sesame French rolls from Santa Ynez Valley bakery, Bob’s Well Bread. A focal point of peasants DELI, featured front and center, is a sizable leg of 5J Jamón Ibérico Bellota Cinco Jotas, a rarely-found Spanish import, considered the finest cured ham in the world. Chef Cherney’s renowned and Instagram-famous pastrami smoked salmon is on the menu, as well as house-roasted Kobe roast beef sandwiches; an “Italian” sandwich version, “The Godfather,” with Alle-Pia coppa, Barolo and Sopressa salami, and La Quercia prosciutto; house-roasted turkey breast; veggie options; and, eventually, Cherney’s house-made porchetta sandwich, all finished with house dressings and condiments.” “Most of my memories of my dad revolve around food, and some of the best of those were from the times he’d take me to hole-in-the-wall delis all over Los Angeles,” said Chef Michael Cherney, owner of peasants FEAST and now, peasants DELI & MARKET, with his wife, Sarah.” Chef Cherney continued, “We’d sit out on the curb to eat whatever that day’s haul might have been. peasants DELI and MARKET is my recreation of those memories, right down to the scant sidewalk seating in front of the shop.” “The Cherneys’ 2-year old debut restaurant, peasants FEAST, is now known up and down the Central Coast for its seasonal, scratch-made comfort food with a Santa Barbara County wine country twist. The eatery originally opened for business just two weeks after the start of the March 2020 pandemic shutdowns.” The post Show 468, April 2, 2022: Chef Michael Cherney, peasants DELI & MARKET and peasants FEAST, Solvang appeared first on SoCal Restaurant Show.

“Founder and Creator Al Mancini (former Food Staff Writer for The Las Vegas Review-Journal) has officially launched Neon Feast, a first-of-its-kind restaurant guide and reservation app for greater Las Vegas. Available now on app stores for both Apple and Android (as well as on their website), Neon Feast solves the “where to eat” dilemma for both visitors and locals with listings curated by dozens of local and nationally prominent food & beverage experts, searchable through a unique combination of filters and capabilities.” “Traditional dining guides are outdated before they ever get to print, and crowdsourced apps don’t distinguish sincere reviews from vindictive ones,” said Mancini. “Neon Feast avoids all the headaches and basically puts the experts in the palm of your hands.” “In contrast to other crowdsourced restaurant review apps, the list of venues on Neon Feast is limited to only those that the experts recommend, currently approaching 500 eateries. The diverse all-star panel includes prominent local and national food writers, local chefs and foodies who were invited to share the restaurants they would recommend to friends and family (without compensation). Restaurants cannot “buy-in” to be included on the app, although premium features allow them to add reservation buttons, one-touch Uber calls and other elements. Some of the searchable filters and lists include cuisine types, neighborhoods, date night spots, late-night dining, breathtaking views, etc.” Al Mancini joins us to preview what’s on the extensive menu for Neon Feast. The post Show 468, April 2, 2022: Journalist Al Mancini introducing the Neon Feast Restaurant Guide app, Las Vegas Part One appeared first on SoCal Restaurant Show.

“Founder and Creator Al Mancini (former Food Staff Writer for The Las Vegas Review-Journal) has officially launched Neon Feast, a first-of-its-kind restaurant guide and reservation app for greater Las Vegas. Available now on app stores for both Apple and Android (as well as on their website), Neon Feast solves the “where to eat” dilemma for both visitors and locals with listings curated by dozens of local and nationally prominent food & beverage experts, searchable through a unique combination of filters and capabilities.” “Traditional dining guides are outdated before they ever get to print, and crowdsourced apps don’t distinguish sincere reviews from vindictive ones,” said Mancini. “Neon Feast avoids all the headaches and basically puts the experts in the palm of your hands.” “In contrast to other crowdsourced restaurant review apps, the list of venues on Neon Feast is limited to only those that the experts recommend, currently approaching 500 eateries. The diverse all-star panel includes prominent local and national food writers, local chefs and foodies who were invited to share the restaurants they would recommend to friends and family (without compensation). Restaurants cannot “buy-in” to be included on the app, although premium features allow them to add reservation buttons, one-touch Uber calls and other elements. Some of the searchable filters and lists include cuisine types, neighborhoods, date night spots, late-night dining, breathtaking views, etc.” Al Mancini continues with us describing what’s on the extensive menu for the genuinely useful Neon Feast app. The post Show 468, April 2, 2022: Journalist Al Mancini introducing the Neon Feast Restaurant Guide app, Las Vegas Part Two appeared first on SoCal Restaurant Show.

“Mark Ketcham (1955-2020) had long dreamt of owning a Vineyard in the Northern California wine country. That dream came true in 2000 when he purchased a Pinot Noir and Chardonnay vineyard in the heart of the Russian River Valley. The vineyard was quickly converted to 100% Estate Pinot Noir, while retaining the ‘Old Block Pinots’ that were its heritage. The goal was to develop a perfect matrix of Pinot Noir clones, married to the ‘terroir’ of sun, soil, wind and location, all bound by the small creek that borders the perimeter of the property.” “In 2004, Mark founded Ketcham Estate to make wines from the heritage Pinot vines. Every taste of a Ketcham Estate Pinot tells the story of lovingly tended vines; each vintage yields a perfect balance of bright fruit combined with the acid and structure qualities that make outstanding Pinot Noirs. Ketcham Estate Pinot Noirs are drinkable on their own or paired with California’s bounty of wonderful foods.” Ketcham Estate is now owned and managed by Mark’s wife, Allison Ketcham. “Ketcham Estate is a 17.5 acre property located in the heart of the Russian River Valley. Thirteen acres are under cultivation. They grow Pinot Noir Dijon Clones: 115, 626, 777, 828, and Pommard 4.” “Ketcham Estate‘s mission is to make seductive wines with rich fruits, that have structure and balance and are very food friendly. Originally specializing in top-notch Estate Grown Pinot Noir, Ketcham Estate is also now making award-winning Chardonnay, Viognier and Estate grown Pinot Noir Rosé wines.” “Small annual releases and premium location allow Ketcham Estate to focus on creating exceptional wines and experiences for their friends and family.” “Ketcham Estate is not about what the famed San Francisco Chronicle columnist Herb Caen used to call the “Prismatic Luminescence School of Wine Tasting”, or any type of wine snobbery. Just good wine with food, family and friends. Wine should not be some grand complication and neither is Ketcham’s philosophy.” Ketcham Estates hosts intimate tastings by appointment on their vineyard estate. Allie Ketcham is our guest to pull the cork on all that is Ketcham Estate. The post Show 468, April 2, 2022: Allison Ketcham, Proprietor, Ketcham Estate, Healdsburg Part One appeared first on SoCal Restaurant Show.

“Mark Ketcham (1955-2020) had long dreamt of owning a Vineyard in the Northern California wine country. That dream came true in 2000 when he purchased a Pinot Noir and Chardonnay vineyard in the heart of the Russian River Valley. The vineyard was quickly converted to 100% Estate Pinot Noir, while retaining the ‘Old Block Pinots’ that were its heritage. The goal was to develop a perfect matrix of Pinot Noir clones, married to the ‘terroir’ of sun, soil, wind and location, all bound by the small creek that borders the perimeter of the property.” “In 2004, Mark founded Ketcham Estate to make wines from the heritage Pinot vines. Every taste of a Ketcham Estate Pinot tells the story of lovingly tended vines; each vintage yields a perfect balance of bright fruit combined with the acid and structure qualities that make outstanding Pinot Noirs. Ketcham Estate Pinot Noirs are drinkable on their own or paired with California’s bounty of wonderful foods.” Ketcham Estate is now owned and managed by Mark’s wife, Allison Ketcham. “Ketcham Estate is a 17.5 acre property located in the heart of the Russian River Valley. Thirteen acres are under cultivation. They grow Pinot Noir Dijon Clones: 115, 626, 777, 828, and Pommard 4.” “Ketcham Estate‘s mission is to make seductive wines with rich fruits, that have structure and balance and are very food friendly. Originally specializing in top-notch Estate Grown Pinot Noir, Ketcham Estate is also now making award-winning Chardonnay, Viognier and Estate grown Pinot Noir Rosé wines.” “Small annual releases and premium location allow Ketcham Estate to focus on creating exceptional wines and experiences for their friends and family.” “Ketcham Estate is not about what the famed San Francisco Chronicle columnist Herb Caen used to call the “Prismatic Luminescence School of Wine Tasting”, or any type of wine snobbery. Just good wine with food, family and friends. Wine should not be some grand complication and neither is Ketcham’s philosophy.” Allie Ketcham continues as our guest with a glass of Allie’s Reserve Pinot Noir (Russian River Valley) in hand. The post Show 468, April 2, 2022: Allison Ketcham, Proprietor, Ketcham Estate, Healdsburg 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. Can raising cattle be done in a way that is humane, sustainable and also benefit the environment? Chef Andrew discusses the promise of Regenerative Agriculture. The post Show 468, April 2, 2022: Chef & Co-Host Andrew Gruel of Slapfish with “Ask the Chef” appeared first on SoCal Restaurant Show.