SoCal Restaurant Show

“Come celebrate and be part of the 5th Anniversary Masters of Taste, L.A.’s premier outdoor, luxury food and beverage festival that will take place on Sunday, April 3rd, 2022, from 3:00pm to 7:00pm on the field of the iconic Pasadena Rose Bowl! Masters of Taste 2022 will bring over 3,000 food and beverage enthusiasts together for one afternoon to celebrate this exhilarating festival, which will include the finest fare from over 100 Culinary Masters and restaurants, delectable sweets prepared by L.A.’s top Sweet Masters, top Beverage Masters who will be featuring signature handcrafted cocktail tastings from over 25 spirit brands and bars, along with select wineries, local craft breweries, cold-pressed juices, cold brew coffee, live entertainment and much, much more. Masters of Taste is introducing Chef Vanda Asapahu as it’s first-ever female Host Chef of Masters of Taste 2022, which also happens to mark the 5th Anniversary of this celebrated event.” Joining us to preview all the delights of Masters of Taste are Host Chef Vanda Asapahu and C-CAP L.A.’s Program Coordinator Gail Carney. “Piedra Creek Winery was conceived atop a small knoll in the heart of the MacGregor Vineyard overlooking the beautiful Edna Valley of San Luis Obispo, California.” It was founded in 1983 by the late Romeo Zuench and his wife, Margaret. They are pioneers with the Lagrein grape from Italy and also known for premium Estate Pinot Noir and Chardonnay. Margaret continues as Owner with her grandson, T.J. de Jony as Winemaker / Proprietor. Before establishing Piedra Creek Winery as a retirement project Romeo was (for 30 years) an accomplished Aerospace Engineer for Rocketdyne International in Canoga Park. “It has been said that it doesn’t take a rocket scientist to make great wine…but it certainly doesn’t hurt.” Piedra Creek Winery’s Margaret Zuench and T.J. de Jony are our guests to uncork all that is Piedra Creek Winery. A discovery at the recent Natural Products Expo West at the Anaheim Convention Center is Mongibello 100 percent Blood Orange Juice fresh squeezed and packed in Italy. The Blood Oranges used are from the Tarocco, Moro and Sanguinello varieties grown at the foot of the Mt. Etna volcano in the rich volcanic soil of Sicily. It’s rich in antioxidants with only 80 calories per 8oz. Mark Taylor, the US Import Agent for Mongibello, joins us with all the squeeze on Mongibello 100 per cent Blood Orange Juice from Sicily. In 2003, Covenant winery founders Jeff Morgan and the late Leslie Rudd tasted an Israeli wine that inspired them to bring a new California perspective to a 3,500-year-old winemaking tradition. What started as a 500-case Napa Cabernet project has now grown more than ten-fold. Today, Covenant’s 7,000-square-foot urban winery is situated in Berkeley, California, also home to other urban wineries. Covenant’s sister winery, Covenant Israel, was founded in 2013. Since 2013, Covenant Israel wines have been made in the northern Galilee. Vintner Jeff Morgan joins us to uncork all that is Covenant urban winery. 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. Is dry-aged fish perhaps a new trend in area restaurants? The Orange County Register’s James Beard award-winning food critic, Brad A. Johnson, considers this (with examples) in a March piece. Chef Andrew, a known seafood authority, provides his insight. Last year Chef Andrew was set as the lead chef of the prominent culinary team for Outstanding in the Field’s Sustainable Seafood Dinner on the Huntington Beach Pier. A couple of days before the event (as part the Los Angeles Times Food Bowl 2021) the dinner was abruptly cancelled due to the unfortunate aftereffects of the Huntington Beach oil pipeline rupture. The better news is that it’s now rescheduled for Thursday, May 12th. Updates from Chef Andrew… All of this and heaping helpings of extra deliciousness on this week’s not-to-miss show! The post Show 467, March 26, 2022: Show Preview with Executive Producer & Co-Host Andy Harris appeared first on SoCal Restaurant Show.

“Come celebrate and be part of the 5th Anniversary Masters of Taste, L.A.’s premier outdoor, luxury food and beverage festival that will take place on Sunday, April 3rd, 2022, from 3:00 pm to 7:00 pm on the field of the iconic Pasadena Rose Bowl!” “Masters of Taste is introducing Chef Vanda Asapahu as it’s first-ever female Host Chef of Masters of Taste 2022, which also happens to mark the 5th Anniversary of this celebrated event. Culinary Master and 2022 Host Chef Vanda Asapahu is the chef and owner of Ayara Thai and she has participated in Masters of Taste since the event’s inception in April 2016. While her mother, Anna Asapahu, still helms the family kitchen, Asapahu is the vanguard, taking up the torch of her family’s culinary tradition at Ayara Thai, and under her leadership in May of 2019 Ayara Thai was named one of Michelin Guide California’s 2019 Bib Gourmands.” “I have had the pleasure of participating in Masters of Taste since its inaugural year,” states Asapahu. “The most amazing thing about Masters of Taste is that 100% of the proceeds go directly to benefit Union Station Homeless Services and not many food festivals can say that. Union Station Homeless Services is committed to ending homelessness in Los Angeles.” “Masters of Taste 2022 will bring over 3,000 food and beverage enthusiasts together for one afternoon to celebrate this exhilarating festival, which will include the finest fare from over 100 Culinary Masters and restaurants, delectable sweets prepared by L.A.’s top Sweet Masters, top Beverage Masters who will be featuring signature handcrafted cocktail tastings from over 25 spirit brands and bars, along with select wineries, local craft breweries, cold-pressed juices, cold brew coffee, live entertainment and much, much more.” “This year Masters of Taste 2022 will partner with Careers through Culinary Arts Program, Los Angeles (C-CAP LA), anational 501(c)(3) non-profit founded by culinary educator Richard Grausman in 1990 and Co-Chaired by Chef Marcus Samuelsson. Careers through Culinary Arts Program (C-CAP) provides culinary, job, and life skills to over 20,000 middle-and-high school students in seven regions across the United States. Due to the restaurant industry labor shortage, the Los Angeles Region, C-CAP LA will be partnering with Masters of Taste by bringing high school student volunteers to assist this year’s Masters of Taste 2022 Culinary and Sweet Masters throughout the event to gain real-time event training while helping support these incredible chefs and restaurants that are participating in this year’s event.” Joining us to preview all the delights of Masters of Taste are Host Chef Vanda Asapahu and C-CAP L.A.’s Gail Carney. General Admission tickets (limited supply remaining) are still available @ $135. The post Show 467, March 26, 2022: Masters of Taste Preview with Host Chef Vanda Asapahu and C-CAP’s Gail Carney Part One appeared first on SoCal Restaurant Show.

“Come celebrate and be part of the 5th Anniversary Masters of Taste, L.A.’s premier outdoor, luxury food and beverage festival that will take place on Sunday, April 3rd, 2022, from 3:00 pm to 7:00 pm on the field of the iconic Pasadena Rose Bowl!” “Masters of Taste is introducing Chef Vanda Asapahu as it’s first-ever female Host Chef of Masters of Taste 2022, which also happens to mark the 5th Anniversary of this celebrated event. Culinary Master and 2022 Host Chef Vanda Asapahu is the chef and owner of Ayara Thai and she has participated in Masters of Taste since the event’s inception in April 2016. While her mother, Anna Asapahu, still helms the family kitchen, Asapahu is the vanguard, taking up the torch of her family’s culinary tradition at Ayara Thai, and under her leadership in May of 2019 Ayara Thai was named one of Michelin Guide California’s 2019 Bib Gourmands.” “I have had the pleasure of participating in Masters of Taste since its inaugural year,” states Asapahu. “The most amazing thing about Masters of Taste is that 100% of the proceeds go directly to benefit Union Station Homeless Services and not many food festivals can say that. Union Station Homeless Services is committed to ending homelessness in Los Angeles.” “Masters of Taste 2022 will bring over 3,000 food and beverage enthusiasts together for one afternoon to celebrate this exhilarating festival, which will include the finest fare from over 100 Culinary Masters and restaurants, delectable sweets prepared by L.A.’s top Sweet Masters, top Beverage Masters who will be featuring signature handcrafted cocktail tastings from over 25 spirit brands and bars, along with select wineries, local craft breweries, cold-pressed juices, cold brew coffee, live entertainment and much, much more.” “This year Masters of Taste 2022 will partner with Careers through Culinary Arts Program, Los Angeles (C-CAP LA), anational 501(c)(3) non-profit founded by culinary educator Richard Grausman in 1990 and Co-Chaired by Chef Marcus Samuelsson. Careers through Culinary Arts Program (C-CAP) provides culinary, job, and life skills to over 20,000 middle-and-high school students in seven regions across the United States. Due to the restaurant industry labor shortage, the Los Angeles Region, C-CAP LA will be partnering with Masters of Taste by bringing high school student volunteers to assist this year’s Masters of Taste 2022 Culinary and Sweet Masters throughout the event to gain real-time event training while helping support these incredible chefs and restaurants that are participating in this year’s event.” Continuing with us to preview all the delights of Masters of Taste are Host Chef Vanda Asapahu and C-CAP L.A.’s Gail Carney. General Admission tickets (limited supply remaining) are still available @ $135. The post Show 467, March 26, 2022: Masters of Taste Preview with Host Chef Vanda Asapahu and C-CAP’s Gail Carney Part Two appeared first on SoCal Restaurant Show.

“Piedra Creek Winery was conceived atop a small knoll in the heart of the MacGregor Vineyard overlooking the beautiful Edna Valley of San Luis Obispo, California.” It was founded in 1983 by the late Romeo Zuench and his wife, Margaret. Margaret continues as Owner with her grandson, T.J. de Jony as Winemaker / Proprietor. Before establishing Piedra Creek Winery as a retirement project Romeo was (for 30 years) an accomplished Aerospace Engineer for Rocketdyne International in Canoga Park. “In 1984 Piedra Creek Winery became the smallest bonded winery in the Edna Valley, if not the state of California, originally producing only a couple hundred cases of estate sourced Chardonnay.” “The ultra -small batch wines quickly gained notoriety. The grapes used would not come from a selected vineyard, nor from blocks within vineyards, but rather from only the best sections of the 55 -acre Chardonnay vineyard. The result: only the best fruit would be used to make the finest wines possible.” “In 1999, San Floriano vineyard was planted and Piedra Creek Winery moved. Three clones of Pinot Noir, two clones of Chardonnay and two clones of Lagrein comprise the San Florian vineyard. The unique and meticulous practice of hand selecting only the highest quality fruit played a fundamental role in the formation of San Floriano vineyard.” Romeo was a pioneer in bringing Lagrein grapes (from Italy’s Trentino-Alto Adige region) to the USA. Piedra Creek Winery hosts relaxed, intimate tastings on the patio in the middle of their estate vineyard Friday through Sunday, 12 Noon to 3 p.m. For the comfort of all guests advance reservations are a must. Piedra Creek Winery’s Margaret Zuench and T.J. de Jony are our guests to uncork all that is Piedra Creek Winery. The post Show 467, March 26, 2022: Piedra Creek Winery, San Luis Obispo Part One appeared first on SoCal Restaurant Show.

“Piedra Creek Winery was conceived atop a small knoll in the heart of the MacGregor Vineyard overlooking the beautiful Edna Valley of San Luis Obispo, California.” It was founded in 1983 by the late Romeo Zuench and his wife, Margaret. Margaret continues as Owner with her grandson, T.J. de Jony as Winemaker / Proprietor. Before establishing Piedra Creek Winery as a retirement project Romeo was (for 30 years) an accomplished Aerospace Engineer for Rocketdyne International in Canoga Park. “In 1984 Piedra Creek Winery became the smallest bonded winery in the Edna Valley, if not the state of California, originally producing only a couple hundred cases of estate sourced Chardonnay.” “The ultra -small batch wines quickly gained notoriety. The grapes used would not come from a selected vineyard, nor from blocks within vineyards, but rather from only the best sections of the 55 -acre Chardonnay vineyard. The result: only the best fruit would be used to make the finest wines possible.” “In 1999, San Floriano vineyard was planted and Piedra Creek Winery moved. Three clones of Pinot Noir, two clones of Chardonnay and two clones of Lagrein comprise the San Florian vineyard. The unique and meticulous practice of hand selecting only the highest quality fruit played a fundamental role in the formation of San Floriano vineyard.” Romeo was a pioneer in bringing Lagrein grapes (from Italy’s Trentino-Alto Adige region) to the USA. “It has been said that it doesn’t take a rocket scientist to make great wine…but it certainly doesn’t hurt.” Piedra Creek Winery hosts intimate tastings on the patio in the middle of their estate vineyard Friday through Sunday, 12 Noon to 3 p.m. For the comfort of all guests advance reservations are a must. Piedra Creek Winery’s Margaret Zuench and T.J. de Jony continue as our guests to uncork all that is Piedra Creek Winery. The post Show 467, March 26, 2022: Piedra Creek Winery, San Luis Obispo Part Two appeared first on SoCal Restaurant Show.

A discovery at the recent Natural Products Expo West at the Anaheim Convention Center is Mongibello 100 percent Blood Orange Juice fresh squeezed and packed in Italy. The Blood Oranges are from the Tarocco, Moro and Sanguinello varieties grown at the foot of the Mt. Etna volcano in the rich volcanic soil of Sicily. It’s rich in antioxidants with only 80 calories per 8oz. Mark Taylor, the US Import Agent for Mongibello, joins us with all the squeeze on Mongibello 100 percent Blood Orange Juice from Sicily. The post Show 467, March 26, 2022: Mongibello Blood Orange Juice from Sicily appeared first on SoCal Restaurant Show.

“In 2003, Covenant founders Jeff Morgan and the late Leslie Rudd tasted an Israeli wine that inspired them to bring a new California perspective to a 3,500-year-old winemaking tradition. What started as a 500-case Napa Cabernet project has now grown more than ten-fold. Today, Covenant’s 7,000-square-foot urban winery is situated in Berkeley, California, also home to other urban wineries. Covenant’s sister winery, Covenant Israel, was founded in 2013. Since 2013, Covenant Israel wines have been made in the northern Galilee.” “Covenant Cabernet Sauvignon is sourced from several exceptional vineyards in Napa Valley. Pinot Noir is sourced from Francis Mahoney’s hilltop Carneros vineyard. They also have long-standing relationships with growers in Sonoma’s Bennett Valley, Sonoma Mountain, Dry Creek Valley and Sonoma Valley and Lake County. In Lodi, Covenant works with the Mettler family’s vineyards. In Israel, their best Syrah is grown on Israel’s only biodynamic vineyard—Tzivon—in the Upper Galilee.” Vintner & Co-Owner Jeff Morgan is the featured guest at the upcoming Covenant Wine Dinner at The Milky Way (The Spielberg Family’s Kosher Dairy restaurant) in Los Angeles on Thursday evening, March 31st at 7:00 p.m. Executive Chef Phil Kastel will serve a four-course repast with a Covenant wine matched with each dish. It starts with a Crispy Salmon Cake with a shaved fennel and arugula salad matched with 2020 Covenant Blanc De Blanc sparking wine. The March 31st evening is at capacity but the better news is that the special Covenant Wine Dinner menu and the wine pairings will be available for the additional 5 nights of Sunday, April 3rd through Thursday, April 7th. Reservations are needed with the guests requesting the Covenant Wines Menu. Jeff Morgan joins us to uncork all that is Covenant urban winery. The post Show 467, March 26, 2022: Covenant Winery, Berkeley with Founding Winemaker & Co-Owner Jeff Morgan 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. Is dry-aged fish perhaps a new trend in area restaurants? The Orange County Register’s James Beard award-winning food critic, Brad A. Johnson, considers this (with examples) in a March piece. Chef Andrew, a known seafood authority, provides his insight. Last year Chef Andrew was set as the lead chef of the prominent culinary team for Outstanding in the Field’s Sustainable Seafood Dinner on the Huntington Beach Pier. A couple of days before the event (as part the Los Angeles Times Food Bowl 2021) the dinner was abruptly cancelled due to the unfortunate aftereffects of the oil pipeline rupture. The better news is that it’s now rescheduled for Thursday, May 12th. Updates from Chef Andrew… The post Show 467, March 26, 2022: Chef & Co-Host Andrew Gruel of Slapfish with “Ask the Chef” appeared first on SoCal Restaurant Show.

Anne Marie Panoringan is Voice of OC’s well-informed food columnist. She reports industry news, current events and trends. The column publishes every other Friday. Anne Marie joins us in-studio to profile how two Orange County restaurants weathered Covid 19 in very different ways and also discusses her upcoming column about the burgeoning restaurant scene in Fullerton which publishes on Friday, March 25th. Anne Marie also reports on highlights from last week’s Natural Products Expo West at the Anaheim Convention Center. It’s the 2nd biggest convention held annually at the ACC. Anne Marie, in-studio, is part of this segment. We first introduced Chef Eric Klein to the listeners of the “SoCal Restaurant Show” when he was the high-profile Executive Chef and Partner of Spago Las Vegas in the Forum Shops. Later Chef Eric transitioned with a giant promotion to Senior Vice President Culinary – Partner at Wolfgang Puck Catering based at The Dolby Theater in Hollywood. Every year for over two-decades Wolfgang Puck Catering has had the honor and great responsibility of providing all celebratory food and beverage for the prestigious Governors Ball following the Academy Awards ceremony. This year The Oscars return to the Dolby Theater on Sunday, March 27th. Talk about great expectations…Chef Eric Klein takes a brief break from his busy kitchens to join us. “Baker Arturo Enciso’s Gusto Bread is an organic panadería in Long Beach, California, specializing in pan and pan dulce made only with masa madre (natural leaven: sourdough starter).Find freshly made loaves, conchas, long breads, nixtamal, polvorones, horchata, café de olla, yerba mate, as well as delicious pantry goods (sardinas, beans), and so much more.” “Gusto Bread is a homey, creative, latinx operation, with a love for tradition and nutrition, serving and supported by their local community.”Gusto loves putting their heart and soul into their acclaimed work. Baker Arturo has a passionate connection to bread and baking.” Arturo takes a break from his busy deck ovens and joins us. “Talley Vineyards (cool climate wines from the SLO Coast) Owner & Vintner Brian Talley is a third- generation farmer and second- generation winegrower born and raised in Arroyo Grande. While attending UC Berkeley, where he earned degrees in History and Natural Resource Economics, he worked in a wine shop where he fell in love with wine. Brian began his career in the family business at age 12 when he started harvesting vegetables at Talley Farms. He became General Manager of Talley Vineyards in 1991 and now serves as President of Talley Vineyards and Talley Farms.” Brian Talley is our guest to uncork all that is Talley 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. Chef Andrew’s favorite charity benefit of the year is the high-profile OC Chef’s Table benefiting the Illumination Foundation. It’s set for Sunday, March 27th at the Disneyland Hotel. The long-term goal of Illumination Foundation is to end homelessness in the OC. The event last year raised over $1.3 million. Chef Andrew provides the overview. All of this and heaping helpings of extra deliciousness on this week’s not-to-miss show! The post Show 466, March 19, 2022: Show Preview with Executive Producer & Co-Host Andy Harris including Anne Marie Panoringan appeared first on SoCal Restaurant Show.

Anne Marie Panoringan is Voice of OC’s well-informed food columnist. She reports industry news, current events and trends. The column publishes every other Friday. Anne Marie continues with us in-studio to profile how two Orange County restaurants weathered Covid 19 in very different ways and also discusses her current column (publishing on March 25th) about the burgeoning restaurant scene in Fullerton. Anne Marie also reports on last week’s Natural Products Expo West at the Anaheim Convention Center. It’s the 2nd biggest convention held annually at the ACC. The post Show 466, March 19, 2022: Anne Marie Panoringan, “Voice of OC’s” Food Columnist appeared first on SoCal Restaurant Show.

We first introduced Chef Eric Klein to the listeners of the “SoCal Restaurant Show” when he was the high-profile Executive Chef and Partner of Spago Las Vegas in the Forum Shops. Later Chef Eric transitioned (with a major promotion) to Senior Vice President Culinary – Partner at Wolfgang Puck Catering based at The Dolby Theater in Hollywood. Every year for over two-decades Wolfgang Puck Catering has had the honor and great responsibility of providing all celebratory food and beverage for the prestigious Governors Ball following the Academy Awards ceremony. This year the Oscars return to the Dolby Theater in Hollywood on Sunday, March 27th. Between the Tray Passed items, Passed Small Plates, Passed Small Plate Sweets, Small Plate Stations, Sweets and the Cookies and Milk Bar 20,000 portions will be served to the A-List guests. New this year are three Small Plate Stations from the Bronx-based Ghetto Gastro including “Triple C’s” (Trading Places Cornbread, Crab, Caviar.) Last year Wolfgang Puck catered the exclusive “Cocktail Party” version of the Oscars at the historic Union Station in Downtown Los Angeles. Nibbles and beverages were served (with proper pandemic protocols) in an outside patio during the ceremony. They are the official caterers for the newly opened Academy Museum of Motion Pictures ($484 million) at Wilshire Blvd. and Fairfax Avenue on the Miracle Mile. Chef Eric Klein takes a brief break from his busy kitchens to join us. The post Show 466, March 19, 2022: Executive Chef Eric Klein, Senior Vice President Culinary – Partner, Wolfgang Puck Catering appeared first on SoCal Restaurant Show.

“Baker Arturo Enciso’s Gusto Bread is an organic panadería in Long Beach, California, specializing in pan and pan dulce made only with masa madre (natural leaven: sourdough starter).Find freshly made loaves, conchas, long breads, nixtamal, polvorones, horchata, café de olla, yerba mate, as well as delicious pantry goods (sardinas, beans), and so much more.” “Gusto Bread is a homey, creative, latinx operation, with a love for tradition and nutrition, serving and supported by their local community. Gusto loves putting their heart and soul into their acclaimed work. Baker Arturo has a passionate connection to bread and baking.” “Proprietor Arturo Enciso is a baker from Lebec, CA who has called Long Beach his home for over 10 years. As a self-taught baker for the last 7+ years, he’s grown his hobby into a career with his business Gusto Bread, a panadería orgánica on Retro Row in Long Beach (storefront just opened in August 2020). The bakery uses only masa madre (sourdough) for making breads and pan dulces, embracing ancient knowledge and using high-quality ingredients. He believes that good food and bread provide a beautiful way for people to connect with one another, to traditions and wisdom of the past and create community for a brighter future together.” Arturo takes a break from his busy ovens and joins us. “Working alongside Arturo is his partner of over 10 years, Ana Belén Salatino, who you’ll find minding the shop, answering the phone and emails, and general day-to-day operations at the bakery. She is in awe of the amount of support and encouragement Gusto Bread has seen from the Long Beach community (and beyond) and knows a good part of the business’ success comes from the heartfelt passion Arturo has for baking and their shared deep commitment to the highest quality ingredients and processes.” Gusto Bread is open five days and closed on Monday and Tuesday. The post Show 466, March 19, 2022: Baker Arturo Enciso, Gusto Bread, Long Beach Part One appeared first on SoCal Restaurant Show.

“Baker Arturo Enciso’s Gusto Bread is an organic panadería in Long Beach, California, specializing in pan and pan dulce made only with masa madre (natural leaven: sourdough starter).Find freshly made loaves, conchas, long breads, nixtamal, polvorones, horchata, café de olla, yerba mate, as well as delicious pantry goods (sardinas, beans), and so much more.” “Gusto Bread is a homey, creative, latinx operation, with a love for tradition and nutrition, serving and supported by their local community. Gusto loves putting their heart and soul into their acclaimed work. Baker Arturo has a passionate connection to bread and baking.” “Proprietor Arturo Enciso is a baker from Lebec, CA who has called Long Beach his home for over 10 years. As a self-taught baker for the last 7+ years, he’s grown his hobby into a career with his business Gusto Bread, a panadería orgánica on Retro Row in Long Beach (storefront just opened in August 2020). The bakery uses only masa madre (sourdough) for making breads and pan dulces, embracing ancient knowledge and using high-quality ingredients. He believes that good food and bread provide a beautiful way for people to connect with one another, to traditions and wisdom of the past and create community for a brighter future together.” Arturo takes a further break from his busy ovens and continues with us. “Working alongside Arturo is his partner of over 10 years, Ana Belén Salatino, who you’ll find minding the shop, answering the phone and emails, and general day-to-day operations at the bakery. She is in awe of the amount of support and encouragement Gusto Bread has seen from the Long Beach community (and beyond) and knows a good part of the business’ success comes from the heartfelt passion Arturo has for baking and their shared deep commitment to the highest quality ingredients and processes.” Gusto Bread is open five days and closed on Monday and Tuesday. The post Show 466, March 19, 2022: Baker Arturo Enciso, Gusto Bread, Long Beach Part Two appeared first on SoCal Restaurant Show.

“Talley Vineyards (cool climate wines from the SLO Coast) Owner & Vintner Brian Talley is a third-generation farmer and second-generation winegrower born and raised in Arroyo Grande. While attending UC Berkeley, where he earned degrees in History and Natural Resource Economics, he worked in a wine shop called Curds and Whey where he fell in love with wine.” “Brian began his career in the family business at age 12 when he started harvesting vegetables at Talley Farms. He became General Manager of Talley Vineyards in 1991 and now serves as President of Talley Vineyards and Talley Farms. Brian is recognized as a leader in the local wine industry and was cofounder of the World of Pinot Noir, has served as President of the San Luis Obispo Coast Wine Collective and been recognized by both Robert Parker and the local wine industry as a Wine Industry Person of the Year. Most recently he was a leader in the effort to establish the recently approved San Luis Obispo Coast AVA and wrote a farm to table cookbook, Our California Table, Celebrating the Seasons with the Talley Family.” “Brian loves cooking, wine and travel as well as hiking and golf. He lives at the edge of Talley Farms with his wife Johnine. Brian Talley is our guest to uncork all that is Talley Vineyards.” Talley Vineyards is known for their Estate Chardonnay and Pinot Noir. “The Tally Pinot Noirs are Burgundian style with California influence: approachable minerality, delicate fruit, and refreshing energy.” Their Chardonnays are a fresh take on California Chardonnay with citrus, stone fruit, and vivacity shining through in aromas and flavors.” The post Show 466, March 19, 2022: Vintner Brian Talley, President, Talley Vineyards and Talley Farms, Arroyo Grande, CA Part One appeared first on SoCal Restaurant Show.

“Talley Vineyards (cool climate wines from the SLO Coast) Owner & Vintner Brian Talley is a third-generation farmer and second-generation winegrower born and raised in Arroyo Grande. While attending UC Berkeley, where he earned degrees in History and Natural Resource Economics, he worked in a wine shop called Curds and Whey where he fell in love with wine.” “Brian began his career in the family business at age 12 when he started harvesting vegetables at Talley Farms. He became General Manager of Talley Vineyards in 1991 and now serves as President of Talley Vineyards and Talley Farms. Brian is recognized as a leader in the local wine industry and was cofounder of the World of Pinot Noir, has served as President of the San Luis Obispo Coast Wine Collective and been recognized by both Robert Parker and the local wine industry as a Wine Industry Person of the Year. Most recently he was a leader in the effort to establish the recently approved San Luis Obispo Coast AVA and wrote a farm to table cookbook, Our California Table, Celebrating the Seasons with the Talley Family.” “Brian loves cooking, wine and travel as well as hiking and golf.  He lives at the edge of Talley Farms with his wife Johnine.”  Brian Talley (with a glass of Stone Corral Pinot Noir in hand) continues as our guest to uncork all that is Talley Vineyards. Talley Vineyards is known for their Estate Chardonnay and Pinot Noir. “The Tally Pinot Noirs are Burgundian style with California influence: approachable minerality, delicate fruit, and refreshing energy.” Their Chardonnays are a fresh take on California Chardonnay with citrus, stone fruit, and vivacity shining through in aromas and flavors.” The post Show 466, March 19, 2022: Vintner Brian Talley, President, Talley Vineyards and Talley Farms, Arroyo Grande, 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. Chef Andrew’s favorite charity benefit of the year is the OC Chef’s Table benefiting the Illumination Foundation. It’s set for Sunday, March 27th at the Disneyland Hotel. The long-term goal of Illumination Foundation is to end homelessness in the OC. The event last year raised over $1.3 million. The headlining chef is Jet Tila, the emeritus Host of the “SoCal Restaurant Show” and the author of the newly published 101 Thai Dishes You Need To Cook Before You Die. Chef Andrew provides the overview of this very special evening. The post Show 466, March 19, 2022: Chef & Co-Host Andrew Gruel of Slapfish with “Ask the Chef” appeared first on SoCal Restaurant Show.

“South of Somewhere: Wine, Food, and the Soul of Italy begins and ends in American writer and journalist Robert Camuto’s maternal ancestral town of Vico Equense, Italy — a tiny paradise south of Naples on the Sorrento Peninsula. Camuto’s fine-grained storytelling in this series of portraits takes us beyond the usual objective views of viniculture and into the elusive and magical world of Italian “southern-ness.” South of Somewhere takes the reader on a journey through the terroirs of Southern Italy today: from the Calabrian toe of the Italian boot and Sicily’s still active Mount Etna to earthquake-shaken land of Abruzzo; from the remote lands of Campania and Puglia to Basilicata’s Mount Vulture; from the old papal territory of Umbria to Rome’s once great Lazio and back to the evocative cliffs of the Amalfi coast.” We’ll meet the well-traveled Robert Camuto. “The San Luis Obispo Museum of Art is the heart of the California Central Coast art community and a vital link to the cultural life of the region. Its downtown location in the cultural district, and its free admission, make it accessible for all. SLOMA is located in downtown San Luis Obispo on the west end of Mission Plaza, at the heart of the city’s cultural corridor. Emphasizing exhibitions by contemporary California artists, the Museum also offers youth and adult art classes, lectures, film nights, trips, concerts and art events. No matter who you are or what you do – whether you’re a recent graduate or a grandparent, a visitor or lifelong resident, a student or business owner, a mom or a dad, an accomplished artist or a beginner – the San Luis Obispo Museum of Art has something for you.” Executive Director Leann Standish is our enthusiastic guide to SLOMA, the current exhibits and their ongoing citywide mural program. “The term Mistura condenses the essence of Peru, a reflection of their people and the country’s cuisine, a marvelous mix of cultures of invaluable heritage. Mistura San Luis Obispo is a modern Peruvian restaurant that is as dynamic as the country it celebrates and its biodiversity. Mistura captures the multicultural spirit of Peru, blending its Native Pre-Columbian and Incas gastronomic heritage with the Spanish, Italian, Chinese and Japanese influences that embody the country’s vibrant cuisine. Mistura is a true homage to the diversity of Peruvian food by proposing flavors that are at once familiar yet adventurous and unexpected. Owner/Chef Nicola Allegretta tends to and harvests most of the organic produce used in Mistura’s menu from their garden’s rich soil. The idea of a garden in the city is fascinating and it allows Mistura to keep in constant contact with nature while providing a genuine Farm-to-Table experience.” Chef Nicola takes a break from his busy kitchen and is our guest. “The new Angelini Ristorante & Bar in the heart of Pacific Palisades Village builds on acclaimed Chef Gino Angelini’s storied history in Los Angeles. His eponymous Osteria on Beverly Blvd. has been a staple for hungry Angelenos since its opening in 2001.” The Palisades Village establishment is a partnership between Chef Gino and Restaurateur Tancredi DeLuca (Amici Brentwood.) “Helmed by Executive Chef Matt Weinberg (ex-Angelini Osteria,) the Angelini Ristorante & Bar menu features classic interpretations of Italian favorites. Indulge in anticipated favorites like their Lasagna Verde ‘Nonna Elvira’; Tagliolini Limone; and Linguine with Santa Barbara Sea Urchin alongside soon-to-be new classics such as Spaghetti Nerano with zucchini, basil and parmigiano; and Gnocchi Pesto in basil stew. A selection of Italian staple Dolci rounds out the offerings, highlighted by Angelini’s famed Tiramisu.” Chef Matt takes a break from his busy kitchen to join 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. In Japan uni, the roe of a sea urchin, is a delicacy. There are many varieties of sea urchins including the devastating purple sea urchin (which has a Zombie mode) that is now destroying vital seaweed beds in California. Chef Andrew talks about an experiment using safe aquaculture practices to turn these little menaces of the sea into a source of premium uni for restaurants. All of this and heaping helpings of extra deliciousness on this week’s not-to-miss show! “The term Mistura condenses the essence of Peru, a reflection of their people and the country’s cuisine, a marvelous mix of cultures of invaluable heritage. Mistura San Luis Obispo is a modern Peruvian restaurant that is as dynamic as the country it celebrates and its biodiversity. Mistura captures the multicultural spirit of Peru, blending its Native Pre-Columbian and Incas gastronomic heritage with the Spanish, Italian, Chinese and Japanese influences that embody the country’s vibrant cuisine. Mistura is a true homage to the diversity of Peruvian food by propo

“South of Somewhere: Wine, Food, and the Soul of Italy begins and ends in American writer and journalist Robert Camuto’s maternal ancestral town of Vico Equense, Italy — a tiny paradise south of Naples on the Sorrento Peninsula.” “It was here in 1968, at ten years old, that the author first tasted Italian life, spending his own summer of love surrounded by relatives at the family’s seaside pizzeria and restaurant. He fell in love with a way of living and with the rhythms, flavors, and aromas of the Southern Mediterranean.” “Fifty years later, Camuto returns to Vico, connecting with family members and a new generation.” “A lot has changed: the old family restaurant has been razed, and the seaside developed with hotels and restaurants, including a famous two-Michelin-starred restaurant in a medieval tower now owned by a younger cousin. Though there are more foreign visitors now, the essentials of beauty, food, family bonds, and simplicity have not changed. And here Camuto finds hope that this way of life can continue.” “Camuto’s fine-grained storytelling in this series of portraits takes us beyond the usual objective views of viniculture and into the elusive and magical world of Italian “southern-ness.” South of Somewhere takes the reader on a journey through the terroirs of Southern Italy today: from the Calabrian toe of the Italian boot and Sicily’s still active Mount Etna to earthquake-shaken land of Abruzzo; from the remote lands of Campania and Puglia to Basilicata’s Mount Vulture; from the old papal territory of Umbria to Rome’s once great Lazio and back to the evocative cliffs of the Amalfi coast.” “While on one level an instructive narrative about Southern Italy’s twenty-first-century wine and cultural renaissance, Camuto’s unswerving eye juxtaposes the good and the bad — immeasurable beauty and persistent blight, corruption and anti-mafia forces, hope for the future and fatalism — in a land that remains an infinite source of fascination and sensory pleasure.” We’ll meet the well-traveled Robert Camuto. Robert is currently in the United States on book tour on the West Coast. You can meet him on Saturday, March 26th from 2 to 4:00 p.m. at Barbrix Wine Shop in Los Angeles. For $35 guests receive a signed copy of the book, participate in a Q & A with Robert, and enjoy four featured Italian wines from South of Some Where. To RSVP and buy a ticket contact Sharon Kelly. Space is limited. The post Show 465, March 12, 2022: Journalist Robert Camuto, Author of South of Some Where – Wine, Food and The Soul of Italy appeared first on SoCal Restaurant Show.

“The San Luis Obispo Museum of Art is the heart of the California Central Coast art community and a vital link to the cultural life of the region. Its downtown location in the cultural district, and its free admission, make it accessible for all.” “SLOMA is located in downtown San Luis Obispo on the west end of Mission Plaza, at the heart of the city’s cultural corridor. Emphasizing exhibitions by contemporary California artists, the Museum also offers youth and adult art classes, lectures, film nights, trips, concerts and art events. No matter who you are or what you do – whether you’re a recent graduate or a grandparent, a visitor or lifelong resident, a student or business owner, a mom or a dad, an accomplished artist or a beginner – the San Luis Obispo Museum of Art has something for you.” “The mission of SLOMA is to provide and promote diverse visual arts experiences for people of all ages and backgrounds through exhibition, education, creation, and collaboration.” Executive Director Leann Standish is our enthusiastic guide to SLOMA, the current exhibits and their ongoing citywide mural program. The post Show 465, March 12, 2022: Leann Standish, Executive Director, The San Luis Obispo Museum of Art appeared first on SoCal Restaurant Show.

“The term Mistura condenses the essence of Peru, a reflection of their people and the country’s cuisine, a marvelous mix of cultures of invaluable heritage. Mistura San Luis Obispo is a modern Peruvian restaurant that is as dynamic as the country it celebrates and its biodiversity. Mistura captures the multicultural spirit of Peru, blending its Native Pre-Columbian and Incas gastronomic heritage with the Spanish, Italian, Chinese and Japanese influences that embody the country’s vibrant cuisine. Mistura is a true homage to the diversity of Peruvian food by proposing flavors that are at once familiar yet adventurous and unexpected.” “Owner / Chef Nicola Allegretta tends to and harvests most of the organic produce used in Mistura’s menu from their garden’s rich soil. The idea of a garden in the city is fascinating and it allows Mistura to keep in constant contact with nature while providing a genuine Farm-to-Table experience. Furthermore, Chef Nicola is committed to preserving the land and its resources by providing agricultural produce, fishery, and cattle livestock that adhere to strict sustainability practices. All poultry, fish, beef, and pork are sourced locally and must be free-range, organic, non-hormone-treated.” Pisco is a Peruvian Brandy with a long history dating back to the Incas. Chef Allegretta makes the extraordinary extra effort to distill his own Pisco in-house! (Can’t officially be called Pisco because it’s not distilled in Peru.) Guests can enjoy this special Pisco in their Pisco Sour, Maracuya Sour, Chica Morada Sour and other specialty cocktails. Accomplished Italian Pastry Chef Florencia Breda is currently doing a pop-up at Mistura featuring her delectable pastries and desserts. It’s under the name of Breda Pasticceria Cioccolateria. You see the display cases of her striking, standout creations as you enter Mistura. Chef Nicola takes a break from his busy kitchen and is our guest. The post Show 465, March 12, 2022: Chef Nicola Allegretta, Proprietor, Mistura Restaurant, San Luis Obispo Part One appeared first on SoCal Restaurant Show.

“The term Mistura condenses the essence of Peru, a reflection of their people and the country’s cuisine, a marvelous mix of cultures of invaluable heritage. Mistura San Luis Obispo is a modern Peruvian restaurant that is as dynamic as the country it celebrates and its biodiversity. Mistura captures the multicultural spirit of Peru, blending its Native Pre-Columbian and Incas gastronomic heritage with the Spanish, Italian, Chinese and Japanese influences that embody the country’s vibrant cuisine. Mistura is a true homage to the diversity of Peruvian food by proposing flavors that are at once familiar yet adventurous and unexpected.” “Owner / Chef Nicola Allegretta tends to and harvests most of the organic produce used in Mistura’s menu from their garden’s rich soil. The idea of a garden in the city is fascinating and it allows Mistura to keep in constant contact with nature while providing a genuine Farm-to-Table experience. Furthermore, Chef Nicola is committed to preserving the land and its resources by providing agricultural produce, fishery, and cattle livestock that adhere to strict sustainability practices. All poultry, fish, beef, and pork are sourced locally and must be free-range, organic, non-hormone-treated.” Pisco is a Peruvian Brandy with a long history dating back to the Incas. Chef Allegretta makes the extraordinary extra effort to distill his own Pisco in-house! (It’s not “official” Pisco because it’s not distilled in Peru.) Guests can enjoy this special Pisco in their Pisco Sour, Maracuya Sour, Chica Morada Sour and other specialty cocktails. Accomplished Italian Pastry Chef Florencia Breda is currently doing a pop-up at Mistura featuring her delectable pastries and desserts. It’s under the name of Breda Pasticceria Cioccolateria. You see the display cases of her striking, standout creations as you enter Mistura. Chef Nicola takes a break from his busy kitchen and is our guest. The post Show 465, March 12, 2022: Chef Nicola Allegretta, Proprietor, Mistura Restaurant, San Luis Obispo Part Two appeared first on SoCal Restaurant Show.

“The new Angelini Ristorante & Bar in the heart of Pacific Palisades Village builds on acclaimed Chef Gino Angelini’s storied history in Los Angeles. His eponymous Osteria on Beverly Bild. has been a staple for hungry Angelenos since its opening in 2001.” The Palisades Village establishment is a partnership between Chef Gino and Restaurateur Tancredi DeLuca (Amici Brentwood.) “Known across the city for his pasta creations, Angelini offers anticipated favorites featuring Lasagna Verde ‘Nonna Elvira’; Tagliolini Limone; and Linguine with Santa Barbara Sea Urchin alongside soon-to-be new classics!” Lunch and Dinner served daily with patio and dining room seating. “Helmed by Executive Chef Matt Weinberg (ex-Angelini Osteria), the Angelini Ristorante & Bar menu features classic interpretations of Italian favorites. Indulge in anticipated favorites like their Lasagna Verde ‘Nonna Elvira’; Tagliolini Limone; and Linguine with Santa Barbara Sea Urchin alongside soon-to-be new classics such as Spaghetti Nerano with zucchini, basil and parmigiano; and Gnocchi Pesto in basil stew. A selection of Italian staple Dolci rounds out the offerings, highlighted by Angelini’s famed Tiramisu.” Chef Matt takes a break from his busy kitchen to join us. The post Show 465, March 12, 2022: Executive Chef Matt Weinberg, Angelini Ristorante & Bar, Pacific Palisades Part One appeared first on SoCal Restaurant Show.

“The new Angelini Ristorante & Bar in the heart of Pacific Palisades Village builds on acclaimed Chef Gino Angelini’s storied history in Los Angeles. His eponymous Osteria on Beverly Bild. has been a staple for hungry Angelenos since its opening in 2001.” The Palisades Village establishment is a partnership between Chef Gino and Restaurateur Tancredi DeLuca (Amici Brentwood.) “Known across the city for his pasta creations, Angelini offers anticipated favorites featuring Lasagna Verde ‘Nonna Elvira’; Tagliolini Limone; and Linguine with Santa Barbara Sea Urchin alongside soon-to-be new classics!” Lunch and Dinner served daily with patio and dining room seating. “Helmed by Executive Chef Matt Weinberg (ex-Angelini Osteria), the Angelini Ristorante & Bar menu features classic interpretations of Italian favorites. Indulge in anticipated favorites like their Lasagna Verde ‘Nonna Elvira’; Tagliolini Limone; and Linguine with Santa Barbara Sea Urchin alongside soon-to-be new classics such as Spaghetti Nerano with zucchini, basil and parmigiano; and Gnocchi Pesto in basil stew. A selection of Italian staple Dolci rounds out the offerings, highlighted by Angelini’s famed Tiramisu.” Chef Matt takes another break from his busy kitchen and continues as our guest. The post Show 465, March 12, 2022: Executive Chef Matt Weinberg, Angelini Ristorante & Bar, Pacific Palisades 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. In Japan uni, the roe of a sea urchin, is a delicacy. There are varieties of sea urchins including the devastating purple sea urchin (with a Zombie mode) that is now destroying vital seaweed beds in California. Chef Andrew talks about an innovative experiment in the Santa Barbara area using safe aquaculture practices to turn these little menaces of the sea into a source of premium uni for restaurants. (This discussion was inspired by a feature article in the Sunday Los Angeles Times on March 6th by Aliza Abarbanel.) The post Show 465, March 12, 2022: Chef & Co-Host Andrew Gruel of Slapfish with “Ask the Chef” appeared first on SoCal Restaurant Show.

“Orange County Restaurant Week, an entire week dedicated to celebrating local restaurants, returns Sunday, March 6 through Saturday, March 12. This year’s event will highlight more than 120 restaurants that have thoughtfully crafted menus and cocktails designed to showcase Orange County’s diverse dining options. Diners will have an opportunity to partake in a variety of Prix-Fixe Menus and Luxe Menus. In addition, the always anticipated Cocktails of Restaurant Week will showcase unique creations.” Restaurateur Russ Bendel and Executive Chef and Partner Jared Cook will be participating with all their restaurants. The collection includes Vine, San Clemente: Ironwood, Laguna Hills; Olea, Newport Beach: and Sapphire & The Pantry, Laguna Beach. Russ and Chef Jared join us to preview their special OC Restaurant Week menus. “Alexander’s Steakhouse Pasadena offers a fine dining interpretation of a Modern American Steakhouse with hints of global influences throughout the menu. Featuring classic cuts such as Ribeye, Bone-In New York and Filet Mignon, to sustainable seafood, their signature Hamachi Shot and a large selection of Wagyu. Alexander’s also highlights dry-aged steaks and offers the finest and most luxurious products available including a Chef’s Tasting Menu and an extensive and thoughtfully selected Wine List.” Highly credentialed Executive Chef Richard Archuleta (ex-One Pico at Shutters on the Beach and Openaire at The Line Hotel) with a background in French and Italian cuisine is the culinary maestro overseeing the substantial kitchens at Alexander’s Steakhouse Pasadena. Chef Richard Archuleta is our guest. “Twenty-five years after naming his wine brand Vinoce, Proprietor Brian Nuss (Napa Valley based) finds himself in a revitalization mode as he and the rest of the world emerges from the pandemic. Which leads him to proclaim, “I don’t want this winery to go away. It’s been part of my life since 1996. But this reinvention is not for me; it’s for my sons Tim and Tyler.” In 2013, Keith Emerson initially came on as associate winemaker to make the Vinoce wines. Emerson, the winemaker at Vineyard 29, is now Vinoce’s winemaker as well. The wine is made in St. Helena at Emerson’s Vineyard 29 and Ballentine Vineyards. Vinoce produces about 2,000 cases a year. In 2019 Vinoce opened their tasting room at the historic Tannery building in Napa on the Napa River.” Winemaker Keith Emerson joins us to uncork all that is Vinoce Vineyards. “The iconic Apple Farm Inn & Restaurant is a well-established lodging institution in San Luis Obispo. The guest options among their 106 rooms range from deluxe rooms at Apple Farm Inn to a welcoming motel setting at the Trellis Court surrounded by shade trees, flower gardens, and mountain views.” There are multiple varieties of apple trees growing on the spacious grounds. The Inn is especially popular with the extended Family of Cal Poly, San Luis Obispo. “The Apple Farm Inn Restaurant is currently serving breakfast and lunch specializing in fresh, local ingredients and good, old-fashioned cooking.” General Manager Sean Nolan is our guest to provide a look at the past of Apple Farm Inn & Restaurant and what’s in store for the future with the ongoing renovation. 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, among many attributes, is a recognized authority on seafood and its sourcing. Chef Andrew’s commentary is on seafood imports and exports. A few surprises along the way. All of this and heaping helpings of extra deliciousness on this week’s not-to-miss show! The post Show 464, March 5, 2022: Show Preview with Executive Producer & Co-Host Andy Harris appeared first on SoCal Restaurant Show.

“Orange County Restaurant Week, an entire week dedicated to celebrating local restaurants, returns Sunday, March 6 through Saturday, March 12. This year’s event will highlight more than 120 restaurants that have thoughtfully crafted menus and cocktails designed to showcase Orange County’s diverse dining options. Diners will have an opportunity to partake in a variety of Prix-Fixe Menus and Luxe Menus; as well as focused experiences, including Family Night, Date Night, Vegetarian Dining, and a Dessert Spotlight. In addition, the beloved Cocktails of Restaurant Week will showcase unique creations.” Restaurateur Russ Bendel and Executive Chef and Partner Jared Cook will be participating with all their restaurants. The collection includes Vine, San Clemente: Ironwood, Laguna Hills; Olea, Newport Beach: and Sapphire & The Pantry, Laguna Beach. Russ and Chef Jared join us to preview their OC Restaurant Week menus. Their “Featured Cocktail” is Whiskey Peach. It’s Maker’s Mark Bourbon, Aperol, Crème de Peach, Fresh Peaches and Ginger. In the late Fall Russ and Chef Jared will be debuting Bloom Restaurant & Bar located in a registered historic site building from 1930 in San Juan Capistrano. The post Show 464, March 5, 2022: Restaurateur Russ Bendel and Executive Chef Jared Cook with a Preview of OC Restaurant Week Part One appeared first on SoCal Restaurant Show.

“Orange County Restaurant Week, an entire week dedicated to celebrating local restaurants, returns Sunday, March 6 through Saturday, March 12. This year’s event will highlight more than 120 restaurants that have thoughtfully crafted menus and cocktails designed to showcase Orange County’s diverse dining options. Diners will have an opportunity to partake in a variety of Prix-Fixe Menus and Luxe Menus; as well as focused experiences, including Family Night, Date Night, Vegetarian Dining, and a Dessert Spotlight. In addition, the beloved Cocktails of Restaurant Week will showcase unique creations.” Restaurateur Russ Bendel and Executive Chef and Partner Jared Cook will be participating with all their restaurants. The collection includes Vine, San Clemente: Ironwood, Laguna Hills; Olea, Newport Beach: and Sapphire & The Pantry, Laguna Beach. In the late Fall Russ and Chef Jared will be debuting Bloom Restaurant & Bar located in a registered historic site building from 1930 in San Juan Capistrano. Russ and Chef Jared continue with us previewing their OC Restaurant Week menus. The post Show 464, March 5, 2022: Restaurateur Russ Bendel and Executive Chef Jared Cook with a Preview of OC Restaurant Week Part Two appeared first on SoCal Restaurant Show.

“Alexander’s Steakhouse Pasadena offers a fine dining interpretation of a Modern American Steakhouse with hints of global influences throughout the menu. Featuring classic cuts such as Ribeye, Bone-In New York and Filet Mignon, to sustainable seafood, their signature Hamachi Shot and a large selection of Wagyu. Alexander’s also highlights dry-aged steaks and offers the finest and most luxurious products available including a Chef’s Tasting menu and an extensive and thoughtfully selected Wine List. A full bar featuring some of the most unique specialty cocktails and is a great way to begin your evening at Alexander’s Steakhouse.” Highly credentialed Executive Chef Richard Archuleta (ex-One Pico at Shutters on the Beach and Openaire at The Line Hotel) with a background in French and Italian cuisine is the culinary maestro overseeing the substantial kitchens at Alexander’s Steakhouse Pasadena and is our guest. The post Show 464, March 5, 2022: Executive Chef Richard Archuleta, Alexander’s Steakhouse Pasadena Part One appeared first on SoCal Restaurant Show.

“Alexander’s Steakhouse Pasadena offers a fine dining interpretation of a Modern American Steakhouse with hints of global influences throughout the menu. Featuring classic cuts such as Ribeye, Bone-In New York and Filet Mignon, to sustainable seafood, their signature Hamachi Shot and a large selection of Wagyu. Alexander’s also highlights dry-aged steaks and offers the finest and most luxurious products available including a Chef’s Tasting menu and an extensive and thoughtfully selected Wine List. A full bar featuring some of the most unique specialty cocktails and is a great way to begin your evening at Alexander’s Steakhouse.” Highly credentialed Executive Chef Richard Archuleta (ex-One Pico at Shutters on the Beach and Openaire at The Line Hotel) with a background in French and Italian cuisine is the culinary maestro overseeing the substantial kitchens at Alexander’s Steakhouse Pasadena and continues as our guest. The post Show 464, March 5, 2022: Executive Chef Richard Archuleta, Alexander’s Steakhouse Pasadena Part Two appeared first on SoCal Restaurant Show.

“Twenty-five years after naming his wine brand Vinoce, Proprietor Brian Nuss (Napa Valley based) finds himself in a revitalization mode as he and the rest of the world emerges from the pandemic. Which leads him to proclaim, “I don’t want this winery to go away. It’s been part of my life since 1996. But this reinvention is not for me; it’s for my sons Tim and Tyler.”” “Nuss called his winery Vinoce (pronounced veen-O-chay), which he translates as “wine nut.” He coined the word in tribute to his German-Italian heritage; “nuss” means nut in German, and “noce” is nut in Italian. Brian’s mom was Italian-Spanish, while his dad was German-English.” “Over the last three decades, Vinoce has developed an intimate knowledge of growing Cabernet Sauvignon and Cabernet Franc on the rugged, hillside slopes. Vinoce is devoted to creating wines that reflect the true expressions of Mount Veeder with balance, power, and uniqueness.” “In 2013, Keith Emerson initially came on as associate winemaker to make the Vinoce wines. Emerson, the winemaker at Vineyard 29, is now Vinoce’s winemaker as well. The wine is made in St. Helena at Emerson’s Vineyard 29 and Ballentine Vineyards. Vinoce’s Mount Veeder fruit comes from an 8-acre estate vineyard near PymRae Nuss purchased and planted in ‘13. Vinoce produces about 2,000 cases a year.” In 2019 Vinoce opened their tasting room at the historic Tannery building in Napa on the Napa River. Winemaker Keith Emerson joins us to uncork all that is Vinoce Vineyards. The post Show 464, March 5, 2022: Winemaker Keith Emerson, Vinoce, Napa appeared first on SoCal Restaurant Show.

The historic Apple Farm Inn & Restaurant is a well-established lodging institution in San Luis Obispo. “The guest options in their 106 rooms range from deluxe rooms at Apple Farm Inn to a welcoming motel setting at the Trellis Court surrounded by shade trees, flower gardens, and mountain views.” There are multiple varieties of apple trees growing on the spacious grounds. The Inn is especially popular with the extended Family of Cal Poly, San Luis Obispo. “With three floors mixing contemporary country design with elegant accommodations, the main Inn boasts rooms with seating areas, gas fireplaces, Wi-Fi, and more to create a perfect setting for relaxing. Adjacent to the Apple Farm Inn, Trellis Court Motel contains all the comforts of the Inn with cozier rooms and the convenience of a motel setting. This includes exterior corridors and drive-up access.” “The Apple Farm Inn Restaurant is currently serving breakfast and lunch specializing in fresh, local ingredients and good, old-fashioned cooking. Whether you come to share a meal with your friends and family, to pick something up to-go, or just to check the place out and shop in the Marketplace, The Apple Farm Inn Restaurant staff hopes you’ll stop in! A favorite spot of locals and visitors alike, the Apple Farm Restaurant has delivered local farm-to-table cuisine, fresh pastries, and acclaimed pies to hungry patrons for decades!” General Manager Sean Nolan is our guest to provide a look at the past of Apple Farm Inn & Restaurant and what’s in store for the future with the ongoing renovation. Sean invites our listeners to visit the Apple Farm Inn Restaurant’s bakery display area when next in San Luis Obispo. Listeners who stop-by and mention they heard about the Apple Farm Inn & Restaurant on the “SoCal Restaurant Show” will be hosted to a treat of a house-baked pastry or baked good. The post Show 464, March 5, 2022: Sean Nolan, General Manager, Apple Farm Inn & Restaurant, San Luis Obispo 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, among many attributes, is a nationally recognized authority on seafood, sustainability and it’s sourcing. Chef Andrew’s commentary is on seafood imports and exports. A few surprises along the way. 90 per cent of the seafood we consume in the United States is imported. 65 per cent of that is farm-raised. The number one country we import that seafood from is China where the health and safety standards, unfortunately, aren’t quite as rigorous as in the States. Chef Andrew would like to see a lot more farm-raised, sustainable seafood “grown” domestically where the standards of supervision are a lot more rigorous. Tilapia and shrimp are already being farm-raised domestically with the result being a high-quality product. The post Show 464, March 5, 2022: Chef & Co-Host Andrew Gruel of Slapfish with “Ask the Chef” appeared first on SoCal Restaurant Show.

Our regular OC correspondent, Anne Marie Panoringan, “The Voice of OC’s” food columnist had an informative piece entitled, “Restaurants That Are New to Me” as her last column for 2021. One of her discoveries was Centro Storico Café Spaghetteria in Tustin. The pastas are made fresh, daily in-house by Owner / Chef Enrico Pozzuoli. The distinctive variety of gelato flavors are imported from Italy. It’s both a full-service restaurant and limited-service café. Closed on Monday. We’re long-simmering the San Marzano Tomatoes for the pasta sauces with Proprietors Chef Enrico and Daniela Pozzuoli. “The World of Pinot Noir (WOPN,) the foremost event dedicated to the celebration of Pinot Noir, is returning to the Ritz-Carlton Bacara (in Santa Ynez) March 3-5, 2022 – in person, Zoom-free and featuring more than 200 premier Pinot Noir wineries from around the globe. For three days, there will be more than 20 different events and experiences for Pinot Noir-philes, including two Grand Tastings on Friday and Saturday, exclusive wine-pairing dinners, tasting seminars and an opening night alfresco Reunion Party with a special musical guest. Winemaker Coby Parker-Garcia, the President of the Board of Directors for WOPN and the Founder of El Lugar Wines joins us to pull the cork on all that is World of Pinot Noir. “Charcoal Venice is an inviting neighborhood restaurant from Michelin-starred Chef and Owner Josiah Citrin (Melisse, OpenAire at The Line Hotel and Dear John’s) that was inspired by the backyard barbecues he hosts on weekends for his friends and family. As the name suggests, everything is cooked indoors over live fire – whether over charcoal or in the coals. Citrin and Chef de Cuisine Jordan Olivo prepare a seasonal menu of craveable comfort foods featuring locally-sourced proteins and vegetables ideal for sharing family-style. Whether diving into a platter of smoky grilled chicken wings with a beer or classic cocktail at the bar, or splitting a 48 oz. dry-aged Porterhouse and a bottle of Bandol with friends, Charcoal Venice is an everyday dining spot.” Chef Josiah joins us with grilling tongs in hand. Chef Sandra Cordero is the proprietress of Woodland Hills’ Gasolina Café bringing Spanish influenced food to the table in an exciting new way. Chef Sandra is one of the founders of RE:Her. “RE:Her’s inaugural festival, 10 Days RE:Her, debuted on the anniversary of the Women’s March in January 2021. Nearly 100 female-owned restaurants and women-run food & beverage brands came together to offer 85 events across Los Angeles County. These women united to offer unique collaborations with other female chefs, thematic menus, one-on-one conversations among female industry leaders, and more. The organization has grown to include more than 300 members across Los Angeles County. For 10 Days RE:Her 2022 running March 4th through March 13, 2022, there will be even more collaborations and events to explore new neighborhoods, discover hidden gems and support a network of hard-working women who add color and depth to their communities.” Chef Sandra is our guest with a preview of the enticing events of “10 Days RE:Her 2022.” 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. The Wall Street Journal had a thought-provoking piece (in the February 12th issue) entitled “The Raw and the Cooked.” “From roasted grapes to sushi, some of the most appealing dishes challenge our expectations about how foods should be prepared.” Chef Andrew points out that Bluefin Tuna, prized in premium sushi, was used for pet food not that long ago…Chef Andrew shares his informed thoughts. All of this and heaping helpings of extra deliciousness on this week’s not-to-miss show! The post Show 463, February 26, 2022: Show Preview with Executive Producer & Co-Host Andy Harris appeared first on SoCal Restaurant Show.

Our always well-informed, regular OC correspondent Anne Marie Panoringan, “The Voice of OC’s” food columnist, had a piece entitled, “Restaurants That Are New to Me” as her last column for 2021. One of her discoveries was Centro Storico Café Spaghetteria in Tustin. The pastas are made fresh, daily in-house by Owner / Chef Enrico Pozzuoli. The gelato is imported from Italy. It’s both as full-service restaurant and limited-service café. Closed on Monday. The adjacent Centro Eatery (known for their pizzas from the wood-burning oven) is also under the ownership of the Pozzuoli Family. We’re simmering the San Marzano Tomatoes with Proprietors Chef Enrico and Daniela Pozzuoli. From Anne Marie’s “Voice of OC” 12-30-21 column : “Spontaneously suggested for Sunday supper one evening, Old Town Tustin’s Storico situates its tables close together. While this does accommodate additional seating and encourage a boisterous atmosphere, it also isn’t quite COVID-compliant. Despite this, fresh Italian pastas by the half and whole order (the rape e salsiccia with anchovy, broccoli rape, sausage and heirloom tomatoes was a robust choice) provide an opportunity to appreciate a second dish — or perhaps gelato? Spirited beverages including the owner’s Pouzzoli Family wines are available, yet I leaned toward Storico’s specialty tea and coffee selections. 405 El Camino Real, Tustin. (714) 258-8817.” The post Show 463, February 26, 2022: Owner / Chef Enrico and Daniela Pozzuoli, Centro Storico Café Spaghetteria, Old Town Tustin appeared first on SoCal Restaurant Show.

“The World of Pinot Noir (WOPN,) the foremost event dedicated to the celebration of Pinot Noir, is returning to the Ritz-Carlton Bacara (in Santa Ynez) March 3-5, 2022 – in person, Zoom-free and featuring more than 200 premier Pinot Noir wineries from around the globe.” “After going fully virtual in 2021, the upcoming in-person “reunion” is shaping up to be one the most exciting and delicious WOPN weekends in its 22-year history. And organizers, along with the Ritz-Carlton Bacara staff, are going to great lengths and initiating new protocols to ensure a safe and healthy experience for all guests.” “For three days, there will be more than 20 different events and experiences for Pinot Noir-philes, including two Grand Tastings on Friday and Saturday, exclusive wine-pairing dinners, tasting seminars and an opening night alfresco Reunion Party with a special musical guest.” “WOPN, a non-profit trade organization, was established in 2001 by a small, dedicated group of winemakers from California’s Central Coast. The group’s mission is to bring together the world’s foremost Pinot Noir producers, and in a gorgeous setting, celebrate the delicious wine grape.” Winemaker Coby Parker-Garcia, the President of the Board of Directors for WOPN and the Founder of El Lugar Wines joins us to pull the cork on all that is World of Pinot Noir. The post Show 463, February 26, 2022: Winemaker Coby Parker-Garcia, El Lugar Wines with a preview of World of Pinot Noir appeared first on SoCal Restaurant Show.

“Charcoal Venice is an inviting neighborhood restaurant from Michelin-starred Chef and Owner Josiah Citrin (Melisse, OpenAire at The Line Hotel and Dear John’s) that was inspired by the backyard barbecues he hosts on weekends for his friends and family. As the name suggests, everything is cooked indoors over live fire – whether over charcoal or in the coals.” “Citrin and Chef de Cuisine Jordan Olivo prepare a seasonal menu of craveable comfort foods featuring locally-sourced proteins and vegetables ideal for sharing family-style. Whether diving into a platter of smoky grilled chicken wings with a beer or classic cocktail at the bar, or splitting a 48 oz. dry-aged Porterhouse and a bottle of Bandol with friends, Charcoal Venice is an everyday dining spot.” All of the creative condiments accompanying the steaks are house-made including the signature J-1 Steak Sauce. There is a landscaped backyard patio in the rear of Charcoal (with efficient space heaters) for guests seeking a pleasant open air dining option. Chef Josiah joins us with tongs in hand. The post Show 463, February 26, 2022: Restaurateur & Chef Josiah Citrin, Charcoal Venice Part One appeared first on SoCal Restaurant Show.

“Charcoal Venice is an inviting neighborhood restaurant from Michelin-starred Chef and Owner Josiah Citrin (Melisse, OpenAire at The Line Hotel and Dear John’s) that was inspired by the backyard barbecues he hosts on weekends for his friends and family. As the name suggests, everything is cooked indoors over live fire – whether over charcoal or in the coals.” “Citrin and Chef de Cuisine Jordan Olivo prepare a seasonal menu of craveable comfort foods featuring locally-sourced proteins and vegetables ideal for sharing family-style. Whether diving into a platter of smoky grilled chicken wings with a beer or classic cocktail at the bar, or splitting a 48 oz. dry-aged Porterhouse and a bottle of Bandol with friends, Charcoal Venice is an everyday dining spot.”All of the creative condiments accompanying the steaks are house-made including the signature J-1 Steak Sauce. There is a landscaped backyard patio in the rear of Charcoal (with efficient space heaters) for guests seeking a pleasant open air dining option. Also available is Charcoal – New Ways to Cook with Fire by Josiah Citrin and JoAnn Cianciulli. Chef Josiah and Hans Rockenwagner (Rockenwagner Bakery) have a new restaurant collaboration on the horizon in Marina del Rey. Specifics as they are revealed… Chef Josiah continues with us, a bottle of J-1 Steak Sauce at the ready. The post Show 463, February 26, 2022: Restaurateur & Chef Josiah Citrin, Charcoal Venice Part Two appeared first on SoCal Restaurant Show.

“Chef Sandra Cordero is the proprietress of Woodland Hills’ Gasolina Café bringing Spanish influenced food to the table in an exciting new way. Gasolina enthusiastically supports local farms and sustainability. Chef Sandra operates a scratch kitchen where everything is made in-house and to order.” Chef Sandra is one of the founders of RE:Her. “RE:Her’s inaugural festival, 10 Days RE:Her, debuted on the anniversary of the Women’s March in January 2021. Nearly 100 female-owned restaurants and women-run food & beverage brands came together to offer 85 events across Los Angeles County. These women united to offer unique collaborations with other female chefs, thematic menus, one-on-one conversations among female industry leaders, and more.” “The organization has grown to include more than 300 members across Los Angeles County. For 10 Days RE:Her 2022 running March 4th through March 13, 2022, there will be even more collaborations and events to explore new neighborhoods, discover hidden gems and support a network of hard-working women who add color and depth to their communities.” For “RE:Her” Chef Sandra has teamed with Adrienne the Founder of Wanderlust Creamery to create the limited edition Pan con Chocolate Ice Cream Bar. It a fruity Arbequina olive oil ice cream bar dipped in Valrhona Manjari dark chocolate, sourdough crumb crunch, citrus, and Maldon sea salt. Gasolina and Wanderlust Creamery are donating $1.00 to RE:Her for each bar sold. Paella Nights at Gasolina Café return on Friday, March 18th and Saturday, March 19th. Chef Sandra continues her salivating preview of “10 Days RE:Her 2022” along with the sharing the current happenings at Gasolina Café. The post Show 463, February 26, 2022: Owner / Chef Sandra Cordero of Gasolina Café, Woodland Hills – Preview of “Ten Days of RE:Her” Part One appeared first on SoCal Restaurant Show.

“Chef Sandra Cordero is the proprietress of Woodland Hills’ Gasolina Café bringing Spanish influenced food to the table in an exciting new way. Gasolina enthusiastically supports local farms and sustainability. Chef Sandra operates a scratch kitchen where everything is made in-house and to order.” Chef Sandra is one of the founders of RE:Her. “RE:Her’s inaugural festival, 10 Days RE:Her, debuted on the anniversary of the Women’s March in January 2021. Nearly 100 female-owned restaurants and women-run food & beverage brands came together to offer 85 events across Los Angeles County. These women united to offer unique collaborations with other female chefs, thematic menus, one-on-one conversations among female industry leaders, and more.” “The organization has grown to include more than 300 members across Los Angeles County. For 10 Days RE:Her 2022 running March 4th through March 13, 2022, there will be even more collaborations and events to explore new neighborhoods, discover hidden gems and support a network of hard-working women who add color and depth to their communities.” For “RE:Her” Chef Sandra has teamed with Adrienne the Founder of Wanderlust Creamery to create the limited edition Pan con Chocolate Ice Cream Bar. It a fruity Arbequina olive oil ice cream bar dipped in Valrhona Manjari dark chocolate, sourdough crumb crunch, citrus, and Maldon sea salt. Gasolina and Wanderlust Creamery are donating $1.00 to RE:Her for each bar sold. Paella Nights at Gasolina Café return on Friday, March 18th and Saturday, March 19th. Chef Sandra continues her salivating preview of “10 Days RE:Her 2022” along with the sharing the current happenings at Gasolina Café. The post Show 463, February 26, 2022: Owner / Chef Sandra Cordero of Gasolina Café, Woodland Hills – Preview of “Ten Days of RE:Her” 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. The Wall Street Journal had a thought-provoking piece (in the February 12th issue) for foodies entitled, “The Raw and the Cooked.” “From roasted grapes to sushi, some of the most appealing dishes challenge our expectations about how foods should be prepared.” Chef Andrew points out that Bluefin Tuna, prized in premium sushi, was actually used for pet food not that long ago…Chef Andrew shares his insights on “The Raw and The Cooked.” The post Show 463, February 26, 2022: Chef & Co-Host Andrew Gruel of Slapfish with “Ask the Chef” appeared first on SoCal Restaurant Show.

“John O’Groats, a beloved, multi-award-winning restaurant based in the Rancho Park area of West Los Angeles, will celebrate its 40th Anniversary on Saturday, February 26, 2022. The restaurant has been owned and managed by the Jacoby / Tyler Family since its inception and has been cited by dozens of top national and Southern California media outlets as serving “The Best Breakfast in Los Angeles.”” “To celebrate this milestone, John O’Groats will award each of the first 40 Parties to arrive for Breakfast on the Morning of February 26, 2022, a $40 Gift Certificate!” “Owner and General Manager Paul Tyler has been operating John O’Groats on a daily basis for decades, having taken up the baton from his parents – Angelica and (the late) Robert Jacoby – who originally founded the beloved restaurant on February 26, 1982.” “Regarding the 40th anniversary milestone of his family-owned business, Paul Tyler said, “We love our customers – it’s as simple as that. Our customers are what drive our business, and we have long been humbled by the overwhelmingly positive feedback we’ve received by the Southern California community over these past 40 years. Our customers simply love what we have to offer, which includes our famous fresh-made biscuits and pancakes, along with dozens of other breakfast and lunch specialties. We also pride ourselves on our catering and event services, and we are able to make any of our menu items available for take-out or to be included on an event’s catering menu.” “Adds Angelica Jacoby, “The key to our success in this business is simple: you have to like people. My son Paul is a real people person – a very nice man who has always been an extrovert. His role here at John O’Groats isn’t a job for him – it’s his life.”” Paul, a Cornell University School of Hotel and Restaurant Administration graduate, is responsible for many signature menu items at John O’Groats. Vegetarian Hash and Eggs comes with fresh vegetables, home fries, apples, onion sauteed in olive oil and two eggs any style. Huevos O’Groats is a biscuit dough tortilla with black beans, onion, peppers, two eggs over medium, cheese, sour cream and fresh salsa. Paul Tyler joins us with a plate of his Huevos O’Groats in hand. The post Show 462, February 19, 2022: Paul Tyler, Owner / General Manager, John O’Groats, West Los Angeles appeared first on SoCal Restaurant Show.

“Award-winning Executive Chef Victor Juarez is leading Fuego, the modern, Latin infused indoor-outdoor restaurant and lounge at Hotel Maya in Long Beach, with a menu that blends his El Salvadorian roots with his Southern California culinary sensibilities. Fuego’s unique setting at the water’s edge provides service to 146 guests with 80 on the patio area and features stunning open-air views that include the Pacific Ocean, Long Beach skyline and the Queen Mary.” “Fuego offers breakfast, lunch or dinner under the sun and stars. It’s also well-known for its handcrafted margaritas. Fuego boasts one of the largest tequila selections in the region.” “Chef Juarez also oversees all food preparation and execution for the resort’s 20,000-square-feet meeting, special event, and wedding venues. In addition, he directs and implements the 199-room hotel’s room service, banquets and catering activities.” “Prior to joining Hotel Maya in 2010, Chef Juarez spent a year as executive chef at Morongo Casino Resort & Spa in Cabazon, Calif., leading all culinary efforts for the property’s nine restaurants and lounges. Earlier in his career Chef Juarez was executive chef at the historic Mission Inn in Riverside, Calif., overseeing all facets of the resort’s food operations including four dining outlets, hotel room service and banquet facilities. He began at the Mission Inn in 1993 as executive sous chef. While at the Mission Inn, Chef Juarez was the recipient of many honors for culinary excellence.” A signature dish at Fuego is Chef Victor’s version of Ropa Vieja. It’s Cuban-style braised short rib, black bean puree, crispy corn tortillas, cabbage escabeche, caramelized plantains and serrano chiles. Chef Victor Juarez is our guest. The post Show 462, February 19, 2022: Executive Chef Victor Juarez, Fuego at The Maya and Hotel Maya, Long Beach appeared first on SoCal Restaurant Show.

“Texas wine industry luminary, John Rivenburgh, purchased Kerrville Hills Winery in late 2020 and he transformed it into a winery incubator. That conversion allows Rivenburgh to realize one of his central career ambitions of fostering the development of highly talented winemakers.” “The Kerrville Hills Winery incubator is now a home for winemakers to manage the capitalization of their business, learn winemaking techniques, and work in a collaborative environment. Kerrville Hills Winery differs from a custom crush facility in that member winemakers are intrinsically involved in all production aspects. It is akin to an educational think tank for collaboration, sharing ideas, and fostering creativity so various winemakers can make their best products. Rivenburgh provides project and program oversight, access to an industry network developed over 14 years, as well as winemaking guidance and mentorship.” “Before purchasing Kerrville Hills Winery, Rivenburgh widely planted the grape variety Tannat and created award-winning wines with it. Tannat, a grape grown widely in France and South America, is loved for its deep color, and tannins that give wine structure and complexity. Rivenburgh helped plant dozens of acres of Tannat in more than 20 vineyards in the state. This extensive development of Tannat has cemented his reputation as a leading innovative winemaker and viticulturist responsible for elevating its status to become a heralded varietal in Texas.” Kerrville Hills Winery has a Tasting Room at the Winery plus a newly launched Tasting Room (by Appointment only) in Hye, Texas (near Fredericksburg.) John Rivenburg continues with a glass of Kerrville Hills Winery 2019 Tannat, Rustic Spurs Vineyard in hand. The post Show 462, February 19, 2022: John Rivenburgh, Proprietor & Winemaker, Kerrville Hills Winery, Kerrville, Texas Part Two appeared first on SoCal Restaurant Show.

“Hatchet Hall, a lively neighborhood restaurant and bar in Mar Vista, specializes in working relationships with local farmers and purveyors to provide the best quality experience for the table. The basis of the restaurant is family — whether it’s your loved ones, farmers, or guests, — we all gather around the same table. The menu changes daily, reflecting the seasons of California. Purchasing produce with limitation and the idea of keeping things exciting for the staff and guests. The food is simple; not heavily plated or overdone, finding beauty in imperfection.” Hatchet Hall serves dinner nightly and has recently reintroduced Sunday Brunch and is adding Brunch on Friday and Saturday, too. “Wes Whitsell (the opening chef at Manuela in DTLA) is the new Executive Chef at Hatchet Hall, a restaurant that aligns deeply with his values. Wes has a strong belief in the integrity of the food he cooks, while never forgetting those early lessons he learned from his own roots: that small Texas town. At Hatchet Hall, he taps into his Southern roots, the live fire component that makes the restaurant so special, while drawing inspiration from his past culinary experiences, his relationships to farmers, and the amazing produce California has to offer.” “Raised in a small Texas town, by an avid outdoorsman and farmer, Chef Wes grew up eating what was hunted and gathered in the traditional sense. Before it was a trend, it was Wes’s way of life. This early introduction and intimate connection to the land helped shape Wes’s understanding of food, and his continuing fascination with homegrown food has inspired his career path.” There is plenty of meat and seafood on Chef Wes’ menu but he’s also proud of showcasing area farmers’ vegetables in his creations. Think fermented & grilled cabbage with salsa verde and sumac. Also roasted Japanese sweet potato with mint coconut yogurt and crispy shallots. Chef Wes Whitsell continues with us. The post Show 462, February 19, 2022: Executive Chef Wes Whitsell, Hatchet Hall, 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. Chef Andrew has some thoughts on a controversial, but spreading, new trend at some restaurants where they aren’t reachable by phone. No listed phone number…The guest communicates exclusively through their online reservation system, social media or email. This emerging trend was first reported in the Food Section of The New York Times. Chef Andrew’s perspective as a restaurateur is this trend started as a response to the current staffing shortage in restaurants. Restaurants spend a lot of time on the phone with distracting, nuisance calls. Chef Andrew’s point is that if a restaurant during service responds quickly to an email or social media inquiry that reasonably accommodates the potential future guest. Meanwhile the patrons then dining at the restaurant are properly taken care of. The post Show 462, February 19, 2022: Chef & Co-Host Andrew Gruel of Slapfish with “Ask the Chef” appeared first on SoCal Restaurant Show.

“John O’Groats, a beloved, multi-award-winning restaurant based in the Rancho Park area of West Los Angeles, will celebrate its 40th Anniversary on Saturday, February 26, 2022. The restaurant has been owned and managed by the Jacoby / Tyler Family since its inception and has been cited by dozens of top national and Southern California media outlets as serving “The Best Breakfast in Los Angeles.””Owner and General Manager Paul Tyler has been operating John O’Groats on a daily basis for decades, having taken up the baton from his parents – Angelica and (the late) Robert Jacoby – who originally founded the beloved restaurant on February 26, 1982. Regarding the 40th anniversary milestone of his family-owned business, Paul Tyler said, “We love our customers – it’s as simple as that. Our customers are what drive our business, and we have long been humbled by the overwhelmingly positive feedback we’ve received by the Southern California community over these past 40 years.”” Paul Tyler joins us with a plate of signature Huevos O’Groats in hand. “Award-winning Executive Chef Victor Juarez is leading Fuego, the modern, Latin infused indoor-outdoor restaurant and lounge at Hotel Maya in Long Beach, with a unique menu that blends his El Salvadorian roots with his Southern California culinary sensibilities. Fuego’s unique setting at the water’s edge provides service to 146 guests with 80 on the patio area and features stunning open-air views that include the Pacific Ocean, Long Beach skyline and the Queen Mary.” “Fuego offers breakfast, lunch or dinner under the sun and stars. It’s also well-known for its handcrafted margaritas. Fuego boasts one of the largest tequila selections in the region.” Chef Victor is our guest. “Texas wine industry luminary, John Rivenburgh, purchased Kerrville Hills Winery in late 2020 and has transformed it into a winery incubator. That conversion allows Rivenburgh to realize one of his central career ambitions of fostering the development of highly talented winemakers. The Kerrville Hills Winery incubator is now a home for winemakers to manage the capitalization of their business, learn winemaking techniques, and work in a collaborative environment. Kerrville Hills Winery differs from a custom crush facility in that member winemakers are intrinsically involved in all production aspects. It is akin to an educational think tank for collaboration, sharing ideas, and fostering creativity so various winemakers can make their best products. Rivenburgh provides project and program oversight, access to an industry network developed over 14 years, as well as winemaking guidance and mentorship.” John is a pioneer in Texas with the Tannat varietal. John Rivenburgh is our guest to gently pull the cork on all that is Kerrville Hills Winery. “Hatchet Hall, a lively neighborhood restaurant and bar in the Mar Vista area of Los Angeles, specializes in working relationships with local farmers and purveyors to provide the best quality experience for the table. The basis of the restaurant is family — whether it’s your loved ones, farmers, or guests, — we all gather around the same table. The menu changes daily, reflecting the seasons of California. Wes Whitsell (the opening chef at Manuela in DTLA) is the new Executive Chef at Hatchet Hall, a restaurant that aligns deeply with his values. Wes has a strong belief in the integrity of the food he cooks, while never forgetting those early lessons he learned from his own roots: that small Texas town. At Hatchet Hall, he taps into his Southern roots, the live fire component that makes the restaurant so special, while drawing inspiration from his past culinary experiences, his relationships to farmers, and the amazing produce California has to offer.” Chef Wes Whitsell 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. Chef Andrew has some thoughts on a controversial new trend at some restaurants where they simply aren’t reachable by phone. The guest communicates exclusively through their online reservation system, social media or email. All of this and heaping helpings of extra deliciousness on this week’s not-to-miss show! The post Show 462, February 19, 2022: Show Preview with Executive Producer & Co-Host Andy Harris appeared first on SoCal Restaurant Show.

“Texas wine industry luminary, John Rivenburgh, purchased Kerrville Hills Winery in late 2020 and has transformed it into a winery incubator. That conversion allows Rivenburgh to realize one of his central career ambitions of fostering the development of highly talented winemakers.” “The Kerrville Hills Winery incubator is now a home for winemakers to manage the capitalization of their business, learn winemaking techniques, and work in a collaborative environment. Kerrville Hills Winery differs from a custom crush facility in that member winemakers are intrinsically involved in all production aspects. It is akin to an educational think tank for collaboration, sharing ideas, and fostering creativity so various winemakers can make their best products. Rivenburgh provides project and program oversight, access to an industry network developed over 14 years, as well as winemaking guidance and mentorship.” “The wine industry is innately collaborative,” says John Rivenburgh, winemaker and owner of Kerrville Hills Winery. “I benefited from the guidance of people in the industry when I started my career in winemaking and from many more industry friends when I launched my own label and consulting firm, Rivenburgh Wine. This experience helped me fully appreciate the need for a facility for consulting winemakers to make high-quality wine. I’m glad to have a role in it because I like teaching people, and I really like helping people succeed. Helping people achieve their goal of putting great wine in a bottle is a thrill for me.” “Before purchasing Kerrville Hills Winery, Rivenburgh widely planted the grape variety Tannat and created award-winning wines with it. Tannat, a grape grown widely in France and South America, is loved for its deep color, and tannins that give wine structure and complexity. Rivenburgh helped plant dozens of acres of Tannat in more than 20 vineyards in the state. This extensive development of Tannat has cemented his reputation as a leading innovative winemaker and viticulturist responsible for elevating its status to become a heralded varietal in Texas.” Kerrville Hills Winery has a Tasting Room at the Winery plus a newly launched Tasting Room in Hye, Texas (near Fredericksburg.) John Rivenburg is our guest to gently pull the cork on all that is Kerrville Hills Winery. The post Show 462, February 19, 2022: John Rivenburgh, Proprietor & Winemaker, Kerrville Hills Winery, Kerrville, Texas Part One appeared first on SoCal Restaurant Show.

“Hatchet Hall, a lively neighborhood restaurant and bar in Mar Vista, specializes in working relationships with local farmers and purveyors to provide the best quality experience for the table. The basis of the restaurant is family — whether it’s your loved ones, farmers, or guests, — we all gather around the same table. The menu changes daily, reflecting the seasons of California. Purchasing produce with limitation and the idea of keeping things exciting for the staff and guests. The food is simple; not heavily plated or overdone, finding beauty in imperfection.” Hatchet Hall serves dinner nightly and has recently reintroduced Sunday Brunch and is adding Brunch on Friday and Saturday, too. “Wes Whitsell (the opening chef at Manuela in DTLA) is the new Executive Chef at Hatchet Hall, a restaurant that aligns deeply with his values. Wes has a strong belief in the integrity of the food he cooks, while never forgetting those early lessons he learned from his own roots: that small Texas town. At Hatchet Hall, he taps into his Southern roots, the live fire component that makes the restaurant so special, while drawing inspiration from his past culinary experiences, his relationships to farmers, and the amazing produce California has to offer.” “Raised in a small Texas town, by an avid outdoorsman and farmer, Chef Wes grew up eating what was hunted and gathered in the traditional sense. Before it was a trend, it was Wes’s way of life. This early introduction and intimate connection to the land helped shape Wes’s understanding of food, and his continuing fascination with homegrown food has inspired his career path.” There is plenty of meat and seafood on Chef Wes’ menu but he’s also proud of showcasing area farmers’ vegetables in his creations. Think fermented & grilled cabbage with salsa verde and sumac. Also roasted Japanese sweet potato with mint coconut yogurt and crispy shallots. Chef Wes Whitsell is our guest. The post Show 462, February 19, 2022: Executive Chef Wes Whitsell, Hatchet Hall, Los Angeles Part One appeared first on SoCal Restaurant Show.

Celebrity Chef Carla Hall is well-known as the all-time fan favorite of Bravo’s “Top Chef” series (Seasons 5 and 8) as well as her years as one of the hosts of ABC’s Emmy Award-winning “The Chew” Her most recent book is Carla and the Christmas Cornbread. Chef Carla is in town to participate in Taste Of The NFL at the Petersen Automotive Museum benefiting GENYOUth End Student Hunger Fund. Carla joins us. “Modern media company Tastemade and Southern California’s PBS station have launched Season Two of the Emmy® and James Beard Award®-winning series “Broken Bread” – hosted by restaurant entrepreneur and acclaimed chef Roy Choi. Co-produced by Tastemade and KCET, the new season explores the future of the restaurant industry, highlighting diverse, expert perspectives and features notable names including Chef Wolfgang Puck, Restaurateur & Food Activist Alice Waters, Artist & Activist Chuck D. and more.” The Emmy Award-winning Director of “Broken Bread,” Antonio Diaz is our guest. “With a history of working with and crafting some of the most sought -after brands in the world, Ten Five Hospitality represents the organizational, operational and creative excellence to bring original and authentic visions to life while outperforming the market on the bottom-line. Ten Five Hospitality brings a world class level of expertise in design, operations, marketing, financing, and food and beverage execution to any project that would typically require 4 or 5 separate consultants.” Among their host of expansive new projects in Hollywood is the Tommie Hotel. The Hotel features 212 guest rooms and over 25,000 square feet of food and beverage space, including a 12,000 square foot rooftop pool and easy-going bar, Desert 5 Spot, and a 6,000 square foot outdoor restaurant, Chef Wes Avila’s Ka’Teen. Managing partner Dan Daley joins us to share the details of Ten Five Hospitality’s evolving Hollywood plans. “Ellen Bennett is the founder and CEO of Hedley & Bennett, an apron and kitchen gear brand that outfits many of the best chefs in the world. Since starting the business in her L.A. home, Ellen has grown H&B into a multi-million dollar business. They have collaborated with Vans, Madewell, Chrissy Teigen, and artist Takashi Murakami, among others and create uniforms for 4,000 restaurants and coffee shops all over the U.S.” “Dream First, Details Later – How to Quit Overthinking & Make it Happen! shares Ellen’s journey and her forged-in-the-fire personal playbook for starting before you stop yourself. If you’ve ever imagined doing something and immediately thought, “that’s impossible,” or “I wouldn’t even know where to start,” or “I’m not qualified to do that,” in these pages, you’ll learn how to shove aside your inner worrier and launch into action.” Savvy Entrepreneur Ellen Bennett joins us fashionably attired in a H & B apron. 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. Being an incurable romantic Chef Andrew shares some tips and practical advice on Valentine’s Day dining. If you’re going out on the 14th dine earlier when the kitchen is fresh and less frazzled. Consider dining out the day before or after when things are a bit calmer. Valentine’s Day itself is a great occasion to cook an intimate meal at home. All of this and heaping helpings of extra deliciousness on this week’s not-to-miss show! The post Show 461, February 12, 2022: Show Preview with Executive Producer & Co-Host Andy Harris appeared first on SoCal Restaurant Show.

Celebrity Chef Carla Hall is well-known as the all-time fan favorite of Bravo’s “Top Chef” series (Seasons 5 and 8) as well as her years as one of the hosts of ABC’s Emmy Award-winning “The Chew” He most recent book is Carla and the Christmas Cornbread. Chef Carla is in town to participate in Taste Of The NFL at the Petersen Automotive Museum benefiting GENYOUth End Student Hunger Fund. Chef Carla joins us. “All Taste of the NFL proceeds benefit GENYOUth’s End Student Hunger Fund, which is dedicated to providing equipment and resources to help deliver and distribute school meals to the 30 million students nationwide who rely on them for their daily nutrition needs. The NFL has also earmarked a portion of funds as a donation to support the Super Bowl host city’s Los Angeles Unified School District and its Kool Kitchens renovations program, a district-wide initiative addressing student food insecurity. The PepsiCo Foundation is partnering with GENYOUth’s End Student Hunger Fund to address childhood hunger on a national level and to bring local support to the Los Angeles community through a partnership with Para Los Niños to provide nutritious weekend meals to students over the next year.” The post Show 461, February 12, 2022: Celebrity Chef & Food TV Personality Carla Hall appeared first on SoCal Restaurant Show.