SoCal Restaurant Show

“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.” ““Broken Bread” follows Choi as he explores complex social justice issues through the lens of food – including gentrification, cultural erasure, and the corporate takeover of food and farming – and celebrates the people who are making big changes to the current food landscape, what is eaten and where communities gather. He meets inspiring individuals and organizations who challenge the status quo and use food as a platform for activism and a catalyst for change. As the connector, Choi teams up with those making a difference and thus, fuels his deep love for the food community and the players who fight to transform it for the better.” The Emmy Award-winning Director of “Broken Bread,” Antonio Diaz is our guest. Antonio is also the Executive Producer of “The Migrant Kitchen” now airing it’s 4th season locally on KCET and PBS SoCal. The post Show 461, February 12, 2022: Filmmaker Antonio Diaz, Director, “Broken Bread with Roy Choi” Season 2 appeared first on SoCal Restaurant Show.

“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 distinctive 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 bar, Desert 5 Spot and a 6,000 square foot outdoor restaurant, Chef Wes Avila’s Ka’Teen.” Chef Wes will eventually be creating the limited menu for the rooftop Desert 5 Spot. “Ka’Teen is an artful take on ancient Yucatan culinary tradition, made with the freshest ingredients hand-picked from local purveyors and farmers.” Think Quesadilla with Summer Squash, Queso Oaxaca and Tomato Blis and Lamb Neck Barbacoa. Ten Five also has ambitious Hollywood dining projects with high profile chefs Evan Funke (Mother Wolf) and Lincoln Carson (Mes Amis) Managing partner Dan Daley with a Gypsy Fever cocktail (“Illegal mescal, passion fruit, guava, lime , agave bitters and fire water”) in hand, is with us sharing the details of Ten Five Hospitality’s evolving Hollywood plans. The post Show 461, February 12, 2022: Restaurateur Dan Daley, Principal, Ten Five Hospitality, Ka’Teen at the Tommie Hollywood Part One appeared first on SoCal Restaurant Show.

“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 distinctive 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 bar, Desert 5 Spot and a 6,000 square foot outdoor restaurant, Chef Wes Avila’s Ka’Teen.” Chef Wes will eventually be creating the limited menu for the rooftop Desert 5 Spot. “Ka’Teen is an artful take on ancient Yucatan culinary tradition, made with the freshest ingredients hand-picked from local purveyors and farmers.” Think Quesadilla with Summer Squash, Queso Oaxaca and Tomato Blis and Lamb Neck Barbacoa. Ten Five also has ambitious Hollywood dining projects with high profile chefs Evan Funke (Mother Wolf) and Lincoln Carson (Mes Amis) Managing partner Dan Daley continues with us providing the further details of Ten Five Hospitality’s evolving Hollywood plans. The post Show 461, February 12, 2022: Restaurateur Dan Daley, Principal, Ten Five Hospitality, Ka’Teen at the Tommie Hollywood Part Two appeared first on SoCal Restaurant Show.

“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. The biggest part of Hedley & Bennett’s business has now shifted to home cooks.” “Dream First, Details Later 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. This honest and bold illustrated book will be like having Ellen—your personal hype woman—there with you, all the while yelling, “Don’t stop! You got this!”” Savvy Entrepreneur Ellen Bennett joins us fashionably attired in a H & B apron. The post Show 461, February 12, 2022: Entrepreneur Ellen Bennett, Founder, Hedley & Bennett, author of Dream First, Details Later Part One appeared first on SoCal Restaurant Show.

“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. The biggest part of Hedley & Bennett’s business has now shifted to home cooks.” “Dream First, Details Later 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. This honest and bold illustrated book will be like having Ellen—your personal hype woman—there with you, all the while yelling, “Don’t stop! You got this!”” “As a 24-year-old line cook, Ellen Marie Bennett couldn’t stand the kitchen staff’s poorly designed, cheaply made aprons. So when her head chef announced he was ordering a new batch, she blurted out, “Chef, I have an apron company”—even though she had no company, no business plan—just a glimmer of a design idea and a business license. Through hustle and a willingness to leap into the unknown, time and time again, she built that first order into a multi-million-dollar company called Hedley & Bennett, making aprons and kitchen gear worn by many of the world’s best chefs and home cooks everywhere.” Entrepreneur Ellen Bennett continues stylishly attired in a fashionable H & B apron. The post Show 461, February 12, 2022: Entrepreneur Ellen Bennett, Founder, Hedley & Bennett, author of Dream First, Details Later 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. Being somewhat of an incurable romantic Chef Andrew shares some tips and practical advice on Valentine’s Day dining. If you’re going out on the 14th proper dine earlier when the kitchen is fresh and less frazzled. The Pro Tip is 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. The post Show 461, February 12, 2022: Chef & Co-Host Andrew Gruel of Slapfish with “Ask the Chef” appeared first on SoCal Restaurant Show.

“Located a block south of Sunset Boulevard at the corner of Cahuenga Blvd. and De Longpre Ave. in the heart of Los Angeles’ iconic Hollywood enclave, The Godfrey Hotel Hollywood is the first Oxford Capital Hotel to launch on the West Coast.  Exuding the energy of Hollywood, this art-centric hotel paired with its immersive interior design set the stage for an ideal city setting for leisure and dining. The ground floor features a SoCal-centric restaurant and bar, ALK(About Last Knife), offering an elevated menu featuring a wide selection of plant-based options, as well as premium fish and meat dishes utilizing California’s bright and fresh seasonal produce under the direction of Chef Steven Blackburn. Perched on top of the hotel, I|O Rooftop features the largest public rooftop venue in Hollywood, spanning over 12,000 square feet. It seamlessly blends indoor and outdoor spaces, offering two bars, lite bites and a glittering pool for the quintessential sun-soaked Southern California experience.” Joining us to highlight the dining options at The Godfrey Hotel Hollywood are Chef Steven Blackburn and Director of Restaurants Matthew Nathanson. “Single mother Maggie McCreath couldn’t decide which was worse: the fact that her only son (not yet twenty-one) was off to war in Iraq for the second time (late 2006) or the fact that they had only five days to prepare. Even more frightening, she knew that he would be part of the Surge and, as a paratrooper in the 82nd Division of the Army, the tip of the Spear. What she did not know—what she couldn’t even bear to consider—was how this deployment would end, both for her son and for his brothers in arms, whom she had come to know and love as her own. So she turned to the one pastime that had always brought her solace: baking.” Maggie’s heartfelt experience is chronicled in 52 Weeks of Cookies – How One Mom Refused To Be Beaten By Her Son’s Deployment. It’s a recipe book for a variety of incredible cookies as well as an engaging memoir. The newly opened Bakery By the Yard in El Segundo is an elevated neighborhood bakery imagined by James Beard Award Winning Chef, cookbook author and Food TV personality (ABC’s “Great American Baking Show”) Sherry Yard. “Chef Sherry brings together farmers market ingredients, along with her award-winning recipes, to inspire the palates of all who visit. Whether it’s large-scale events, custom catering, or VIP cooking classes with Sherry + Friends, Bakery By the Yard offers something for everyone.” Look for Sherry in late March on Food Network’s upcoming “The Julia Show” (a new competition series) hosted by Chef Antonia Lafaso. 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 “Big Game” is at SoFi on Sunday, February 13th. Chef Andrew has some thoughts about “Big Game” snacks beyond the usual chips and guacamole. All of this and heaping helpings of extra deliciousness on this week’s not-to-miss show! The post Show 460, February 5, 2022: Show Preview with Executive Producer & Co-Host Andy Harris appeared first on SoCal Restaurant Show.

“Located a block south of Sunset Boulevard at the corner of Cahuenga Blvd. and De Longpre Ave. in the heart of Los Angeles’ iconic Hollywood enclave, The Godfrey Hotel Hollywood is the first Oxford Capital Hotel to launch on the West Coast. Exuding the energy of Hollywood, this art-centric hotel paired with its immersive interior design set the stage for an ideal city setting for leisure and dining.” “The ground floor features a SoCal-centric restaurant and bar, ALK(About Last Knife), offering an elevated menu featuring a wide selection of plant-based options, as well as premium fish and meat dishes utilizing California’s bright and fresh seasonal produce under the direction of Chef Steven Blackburn. ALK serves Breakfast, Lunch, Dinner and Weekend Brunch.” “Perched on top of the hotel, I|O Rooftop features the largest public rooftop venue in Hollywood, spanning over 12,000 square feet. It seamlessly blends indoor and outdoor spaces, offering two bars and a glittering pool for the quintessential sun-soaked Southern California experience. Guests and locals alike can mingle while enjoying light bites and specialty cocktails, with postcard views of Hollywood, Century City, and Downtown LA skylines, as well as the iconic Hollywood Sign. An on-site Sushi Chef is there preparing hand rolls, nigiri and sashimi Tuesdays through Saturday from 4 to 10:00 p.m.” Joining us to highlight the dining options at The Godfrey Hotel Hollywood are Chef Steven Blackburn and Director of Restaurants Matthew Nathanson. The post Show 460, February 5, 2022: Chef Steven Blackburn and Director of Restaurants Matthew Nathanson, Godfrey Hotel Hollywood Part One appeared first on SoCal Restaurant Show.

“Located a block south of Sunset Boulevard at the corner of Cahuenga Blvd. and De Longpre Ave. in the heart of Los Angeles’ iconic Hollywood enclave, The Godfrey Hotel Hollywood is the first Oxford Capital Hotel to launch on the West Coast. Exuding the energy of Hollywood, this art-centric hotel paired with its immersive interior design set the stage for an ideal city setting for leisure and dining.” “The ground floor features a SoCal-centric restaurant and bar, ALK (About Last Knife), offering an elevated menu featuring a wide selection of plant-based options, as well as premium fish and meat dishes utilizing California’s bright and fresh seasonal produce under the direction of Chef Steven Blackburn. ALK serves Breakfast, Lunch, Dinner and Weekend Brunch.” “Perched on top of the hotel, I|O Rooftop features the largest public rooftop venue in Hollywood, spanning over 12,000 square feet. It seamlessly blends indoor and outdoor spaces, offering two bars and a glittering pool for the quintessential sun-soaked Southern California experience. Guests and locals alike can mingle while enjoying light bites and specialty cocktails, with postcard views of Hollywood, Century City, and Downtown LA skylines, as well as the iconic Hollywood Sign. An on-site Sushi Chef is there preparing hand rolls, nigiri and sashimi Tuesdays through Saturday from 4 to 10:00 p.m.” Continuing with us to further highlight the dining options at The Godfrey Hotel Hollywood are Chef Steven Blackburn and Director of Restaurants Matthew Nathanson. The post Show 460, February 5, 2022: Chef Steven Blackburn and Director of Restaurants Matthew Nathanson, Godfrey Hotel Hollywood Part Two appeared first on SoCal Restaurant Show.

“Single mother Maggie McCreath couldn’t decide which was worse: the fact that her only son (not yet twenty-one) was off to war in Iraq for the second time or the fact that they had only five days to prepare. Even more frightening, she knew that he would be part of the Surge and, as a paratrooper in the 82nd Division of the Army, the tip of the Spear. What she did not know—what she couldn’t even bear to consider—was how this deployment would end, both for her son and for his brothers in arms, whom she had come to know and love as her own. So she turned to the one pastime that had always brought her solace: baking.” “Filled with delicious, original cookie recipes (all shipable), 52 Weeks of Cookies recounts a mom’s unique methods of coping during her son’s deployment. With plenty of sugar cookies but no sugarcoating, 52 Weeks of Cookies is an honest, uplifting story of family love during a crisis, with all the fear, grief, laughter, gratitude, and joy that come with it.” “Though Maggie’s interest in the military strengthened with her son’s enlistment, her fondness for the Maggie McCreath is our guest with a batch of her ever-popular Cake Batter Cookies baking in the oven. The post Show 460, February 5, 2022: Maggie McCreath, Author & Home Baker – 52 Weeks of Cookies – How One Mom Refused To Be Beaten By Her Son’s Deployment Part One appeared first on SoCal Restaurant Show.

“Maggie McCreath the author of 52 Weeks of Cookies – How One Mom Refused To Be Beaten By Her Son’s Deployment is a single mom with two grown kids. She received a degree in Computer Science from George Mason University, and has worked in the field for over thirty years. Her life has always revolved around her family. Her kids began as her pride and joy, and have grown into her best friends and confidants.” “Her daughter Haley is the oldest. She has a degree in Journalism from Virginia Commonwealth University; however, after working for a national news organization in Washington, DC, for four years, she determined that way of life was not for her. She currently works for a pub managing the bar and producing local radio commercials in mid-western Virginia.” “Her son, Buddy, enlisted in the Army during his senior year of High School and became Airborne directly after boot camp. He has served with the Airborne Corps up until January 2015 when he began Warrant Officer Candidate School. After successfully completing the school work, he is now flying Boeing AH-64 Apache helicopters.” “Though Maggie’s interest in the military strengthened with her son’s enlistment, her fondness for the military and those who serve began years earlier. Her father served during World War II, and she has spent a large portion of her adult life in direct support of the military. This includes the fifteen years she worked for the Joint Staff at the Pentagon, with an additional five years working for the Pentagon at an off-site facility. On September 11, 2001, though Maggie was not at the Pentagon, she was at an off-site location working in direct support of its mission. The events of 9/11 not only catapulted her to the position she holds now, but have undoubtedly shaped her family’s lives as well.” Maggie McCeath continues with a plate of Maggie’s Chocolate Chip Cookies in hand. The post Show 460, February 5, 2022: Maggie McCreath, Author & Home Baker – 52 Weeks of Cookies – How One Mom Refused To Be Beaten By Her Son’s Deployment Part Two appeared first on SoCal Restaurant Show.

https://bytheyardla.com/ The newly opened Bakery By the Yard in El Segundo is an elevated neighborhood bakery imagined by James Beard Award Winning Chef, cookbook author and Food TV personality (ABC’s “Great American Baking Show”) Sherry Yard. “Chef Sherry brings together farmers market ingredients, along with her award -winning recipes, to inspire the palates of all who visit. Whether it’s large scale events, custom catering, or cooking classes with Sherry + Friends, Bakery By the Yard offers something for everyone.” VIP classes range from a Galentine’s Day Class to a Chocolate Lovers’ Class. Look for Chef Sherry in late March on Food Network’s (and Discovery +) upcoming “The Julia Show” (a new competition series) hosted by Chef Antonia Lafaso. Sherry Yard is our guest to tempt us with the best of both Bakery By the Yard and Pantry By the Yard. The post Show 460, February 5, 2022: Chef Sherry Yard of Bakery By the Yard, El Segundo Part One appeared first on SoCal Restaurant Show.

https://bytheyardla.com/ The newly opened Bakery By the Yard in El Segundo is an elevated neighborhood bakery imagined by James Beard Award Winning Chef, cookbook author and Food TV personality (ABC’s “Great American Baking Show”) Sherry Yard. “Chef Sherry brings together farmers market ingredients, along with her award -winning recipes, to inspire the palates of all who visit. Whether it’s large scale events, custom catering, or cooking classes with Sherry + Friends, Bakery By the Yard offers something for everyone.” VIP classes range from a Galentine’s Day Class to a Chocolate Lovers’ Class. Look for Chef Sherry in late March on Food Network’s (and Discovery +) upcoming “The Julia Show” (a new competition series) hosted by Chef Antonia Lafaso. Sherry Yard continues to further tempt us with the edible delights of Bakery By the Yard. The post Show 460, February 5, 2022: Chef Sherry Yard of Bakery By the Yard, El Segundo 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 “Big Game” is at SoFi in Inglewood on Sunday, February 13th. Chef Andrew has some thoughts about “Big Game” snacks beyond the usual chips and guacamole. Pizza and wings are in the mix, too. Be creative with veggies (raw and pickled) to accompany the dips, too…. The post Show 460, February 5, 2022: Chef & Co-Host Andrew Gruel of Slapfish with “Ask the Chef” appeared first on SoCal Restaurant Show.

“The city-wide inaugural Long Beach Black Restaurant Week will take place January 23-30, 2022. Long Beach Black Restaurant Week will be a platform to bring everyone to the table, from all walks of life, to showcase the city’s diverse Black food scene. Long Black Restaurant Week will be an eight-day event devoted to celebrating African, African American, and Caribbean fare in and around Long Beach. The event also seeks to highlight Black-owned food businesses as well as Black chefs and bartenders.” A participating food truck is Chef Vida Virgillito’s Gone Loco Spicy Food Truck. It’s the first certified rolling grill in Long Beach that features a menu of all spicy foods. You choose your preferred level of spice ranging from “Tame” to “Insane.” All the hot sauces and special seasonings are Chef Vida’s own creations. They are vegan and vegetarian options on the Gone Loco menu. Chef Vida takes a break from the rolling grill and joins us with spatula in hand. “Women restaurateurs from across Los Angeles have created a new charitable organization called RE:Her. Its debut 2021 initiative, a food festival called 10 Days RE:Her, featured 10 days of unique collaborations, thematic menus, and one-on-one conversations between female industry leaders. Over 100 restaurants and collaborators were involved. 10 Days RE:Her 2022 will launch on March 4th. Restaurateur Sylvie Gabriele (a 2nd generation Restaurateur) of Manhattan Beach’s Love & Salt is one of the organizers of the upcoming Festival as well as serves on the active RE:Her board. Sylvie takes a break from her restaurant to preview the upcoming “10 Days RE:Her 2022” events and report on all the ongoing philanthropic activities of Regarding:Her. Larner Vineyard & Winery established in Ballard Canyon in 1999 is truly a family affair run by two generations of the Larner Family. It’s a California Certified Organically farmed estate. “Tradition and passion guide the meticulous farming of 34 acres of Rhone varieties such as Syrah, Grenache, Mourvedre, Viognier as well as the Italian variety, Malvasia Bianca. Limited annual productions of handcrafted quality wines define this boutique winery.” The Tasting Room is in historic Los Olivos adjacent to the Los Olivos General Store. Winemaker & Vineyard Manager Michael Larner is our guest to gently pull the cork on all that is Larner Vineyard & Winery. “Travel fans can journey across the USA on epic trails and fascinating road trips featuring history, heritage, food and culture with the new, 9th season of “Travels with Darley,” launching on PBS stations January 2022. Six new episodes bring the series to a total of 51 half hours.” “There are so many great places to discover right in our own backyards! With the pandemic, I wanted to highlight destinations within the USA, like our national parks and forests, that are perfect for social distancing, as well as trails and road trip routes that share important history and heritage,” said Darley Newman, the series host and creator. “I’m particularly excited about our Alabama’s Civil Rights Trail episodes in the lead up to Black History Month. I was able to interview activists and artists who lived through the Civil Rights movement, many of whom have never had their stories filmed, making the content truly special.” Roving travel authority Darley Newman joins us. Our own Chef Andrew Gruel of the Slapfish Restaurant Group provides another timely and informative “Ask the Chef” segment where Chef Andrew responds to listeners thoughtful inquiries. It’s the start of yet another challenging year for chefs and restaurants. We’ll get an informed update on the current state of affairs for chefs and restaurants. Is more Federal aid (a replenishment of the Restaurant Relief Fund) for small, independent restaurants even a possibility? All of this and heaping helpings of extra deliciousness on this week’s not-to-miss show! The post Show 459, January 22, 2022: Show Preview with Executive Producer & Co-Host Andy Harris appeared first on SoCal Restaurant Show.

“The city-wide inaugural Long Beach Black Restaurant Week will take place January 23-30, 2022. Long Beach Black Restaurant Week will be a platform to bring everyone to the table, from all walks of life, to showcase the city’s diverse Black food scene. Organized by Long Beach Food & Beverage, a California registered 501(c)3 non-profit, along with Velika Turner, former co-owner of Derricks on Atlantic, Long Black Restaurant Week will be an eight day event devoted to celebrating African, African American, and Caribbean fare in and around Long Beach. The event also seeks to highlight Black-owned food businesses as well as Black chefs and bartenders.” A participating food truck is Chef Vida Virgillito’s Gone Loco Spicy Food Truck. It’s the first certified rolling grill in Long Beach that features a menu of all spicy foods. You choose your preferred level of spice ranging from “Tame” to “Insane.” All the hot sauces and special seasonings are Chef Vida’s creations. They are vegan and vegetarian options on the Gone Loco menu. Popular menu items include My Chick Bangin’ Sandwich with a spicy chicken breast (grilled or fried,) spicy house aioli, spicy pickles, lettuce and tomato; and Mom’s Grilled PB&PJ Sammie with pepper jelly and peanut butter on grilled artisan bread. The onion rings have a special seasoning that elevates the taste and flavor. Chef Vida takes a break from the rolling grill and joins us with spatula in hand. The post Show 459, January 22, 2022: Chef Vida Virgillito of the Gone Loco Spicy Food Truck, Long Beach appeared first on SoCal Restaurant Show.

“Women restaurateurs from across Los Angeles have created a new charitable organization called RE:Her. Its debut 2021 initiative, a food festival called 10 Days RE:Her, featured 10 days of unique collaborations, thematic menus, and one-on-one conversations between female industry leaders. 10 Days RE:Her kicked off on January 21, 2021 the anniversary of the groundbreaking Women’s March of 2017, and ran through Saturday, January 30. Over 100 restaurants and collaborators were involved. 10 Days RE:Her 2022 will launch on Friday, March 4th and continue until Sunday, March 13th. Restaurateur Sylvie Gabriele (a 2nd generation Restaurateur) of Manhattan Beach’s Love & Salt is one of the organizers of the upcoming Festival as well as serves on the active RE:Her board. Sylvie takes a break from her restaurant to preview the upcoming “10 Days RE:Her 2022” events and report on all the ongoing philanthropic activities of Regarding:Her. The post Show 459, January 22, 2022: Restaurateur Sylvie Gabriele, Love & Salt, Manhattan Beach, 10 Days of RE:Her 2022 appeared first on SoCal Restaurant Show.

Larner Vineyard & Winery established in Ballard Canyon in 1999 is truly a family affair operated by two generations of the Larner Family. It’s a California Certified Organically farmed estate. Tradition and passion guide the meticulous farming of 34 acres of Rhone varieties such as Syrah, Grenache, Mourvedre, Viognier as well as the Italian variety, Malvasia Bianca. Limited annual productions of handcrafted quality wines define this boutique winery. The Larner Vineyard & Winery Tasting Room is located in historic downtown Los Olivos and is open daily. Winemaker and Vineyard Manager Michael Larner’s wife, Christina, is the Retail Manager and also runs the adjacent Los Olivos General Store. “Driven to find a family property they could all share in winemaking, founders Christine and Stevan Larner came to the Santa Ynez Valley. When they first set eyes on the property in Ballard Canyon in 1995, they knew this was their route to a family legacy. Christine still lives on the property but Stevan passed away in 2005. Stevan Larner was an Oscar-nominated, Emmy winning cinematographer who spent much of his early career in Europe where he first learned to love wine.” “When the couple found the ranch property in Ballard Canyon, they set about clearing the land to plant vineyards in a place that had never before been cultivated. It was amazing to see the land toiled by machines, and analyze the soil and weather. Son Michael Larner took care of all the soil and geology matters, and the land told the family what to plant: Rhône varietals. And the rest is history.” “Winemaker & Vineyard Manager Michael Larner earned his Master’s Degree in Viticulture & Enology at the University of California, Davis and has a Bachelor’s Degree in Geology from the University of Colorado at Boulder. His formal training in wine continued with cellar apprenticeships at Marchesi Antinori’s Tenuta Guado al Tasso (Bolgheri, Tuscany) and E. Guigal’s Château d’Ampuis (Rhône Valley, France). He previously worked with Santa Ynez-based wineries Babcock Winery and Rusack Vineyards. He has been making wine since 1999.” “Michael is co-founder of the Ballard Canyon AVA and recently served as president of this newly-founded AVA (American Viticulture Area). Ballard Canyon is one of our nation’s smallest AVAs and is focused on the production of quality Syrah.” “Michael’s sister, Monica Larner, is a wine writer based in Rome. Following ten years as Italian Editor with Wine Enthusiast, she now reviews Italian wine for Robert Parker’s The Wine Advocate. Monica takes a smaller role at the winery, but continues to contribute her knowledge in the final wines: from blends to aging time.” Michael Larner is our guest to gently pull the cork on all that is Larner Vineyard & Winery. The post Show 459, January 22, 2022: Michael Larner, Winemaker & Vineyard Manager, Larner Vineyard & Winery, Ballard Canyon, Santa Ynez Valley Part One appeared first on SoCal Restaurant Show.

Larner Vineyard & Winery established in Ballard Canyon in 1999 is truly a family affair operated by two generations of the Larner Family. It’s a California Certified Organically farmed estate. Tradition and passion guide the meticulous farming of 34 acres of Rhone varieties such as Syrah, Grenache, Mourvedre, Viognier as well as the Italian variety, Malvasia Bianca. Limited annual productions of handcrafted quality wines define this boutique winery. The Larner Vineyard & Winery Tasting Room is located in historic downtown Los Olivos and is open daily. Winemaker and Vineyard Manager Michael Larner’s wife, Christina, is the Retail Manager and also runs the adjacent Los Olivos General Store. “Driven to find a family property they could all share in winemaking, founders Christine and Stevan Larner came to the Santa Ynez Valley. When they first set eyes on the property in Ballard Canyon in 1995, they knew this was their route to a family legacy. Christine still lives on the property but Stevan passed away in 2005. Stevan Larner was an Oscar-nominated, Emmy winning cinematographer who spent much of his early career in Europe where he first learned to love wine.” “When the couple found the ranch property in Ballard Canyon, they set about clearing the land to plant vineyards in a place that had never before been cultivated. It was amazing to see the land toiled by machines, and analyze the soil and weather. Son Michael Larner took care of all the soil and geology matters, and the land told the family what to plant: Rhône varietals. And the rest is history.” “Winemaker & Vineyard Manager Michael Larner earned his Master’s Degree in Viticulture & Enology at the University of California, Davis and has a Bachelor’s Degree in Geology from the University of Colorado at Boulder. His formal training in wine continued with cellar apprenticeships at Marchesi Antinori’s Tenuta Guado al Tasso (Bolgheri, Tuscany) and E. Guigal’s Château d’Ampuis (Rhône Valley, France). He previously worked with Santa Ynez-based wineries Babcock Winery and Rusack Vineyards. He has been making wine since 1999.” “Michael is co-founder of the Ballard Canyon AVA and recently served as president of this newly-founded AVA (American Viticulture Area). Ballard Canyon is one of our nation’s smallest AVAs and is focused on the production of quality Syrah.” “Michael’s sister, Monica Larner, is a wine writer based in Rome. Following ten years as Italian Editor with Wine Enthusiast, she now reviews Italian wine for Robert Parker’s The Wine Advocate. Monica takes a smaller role at the winery, but continues to contribute her knowledge in the final wines: from blends to aging time.” Michael Larner continues as our guest to gently pull the cork on more about the Larner Vineyard & Winery. The post Show 459, January 22, 2022: Michael Larner, Winemaker & Vineyard Manager, Larner Vineyard & Winery, Ballard Canyon, Santa Ynez Valley Part Two appeared first on SoCal Restaurant Show.

“Travel fans can journey across the USA on epic trails and fascinating road trips featuring history, heritage, food and culture with the new, 9th season of “Travels with Darley,” launching on PBS stations January 2022. Six new episodes bring the series to a total of 51 half hours.” “There are so many great places to discover right in our own backyards! With the pandemic, I wanted to highlight destinations within the USA, like our national parks and forests, that are perfect for social distancing, as well as trails and road trip routes that share important history and heritage,” said Darley Newman, the series host and creator. “I’m particularly excited about our Alabama’s Civil Rights Trail episodes in the lead up to Black History Month. I was able to interview activists and artists who lived through the Civil Rights movement, many of whom have never had their stories filmed, making the content truly special.” “Travels with Darley’s” new season takes viewers along Alabama’s Civil Rights Trail and includes never-before-seen interviews with women who were child activists during the movement, including Rosa Parks protégé Doris Crenshaw. Along South Carolina’s new Liberty Trail, Newman visits Revolutionary War sites, many of which are lesser known, to bring the breadth of American history to life. Along New York’s new 750-mile Empire State Trail, Newman enlists locals to explore craft breweries, cycling and culture.” “Wisconsin’s Northwoods and the vast Chequamegon-Nicolet National Forest set the stage for mountain biking, fishing and hikes along the North Country Trail. In Grand County, Colorado, Newman saddles up on horses and mountain bikes at sustainable dude ranches, national forests and parks. Newman joins local experts and guides in each location to help travelers discover insider-tips and hidden gems.” Wandering Travel Authority Darley Newman is our guest. The post Show 459, January 22, 2022: Darley Newman, Travel Journalist, PBS’ “Travels with Darley” Part One appeared first on SoCal Restaurant Show.

“Travel fans can journey across the USA on epic trails and fascinating road trips featuring history, heritage, food and culture with the new, 9th season of “Travels with Darley,” launching on PBS stations January 2022. Six new episodes bring the series to a total of 51 half hours.” “There are so many great places to discover right in our own backyards! With the pandemic, I wanted to highlight destinations within the USA, like our national parks and forests, that are perfect for social distancing, as well as trails and road trip routes that share important history and heritage,” said Darley Newman, the series host and creator. “I’m particularly excited about our Alabama’s Civil Rights Trail episodes in the lead up to Black History Month. I was able to interview activists and artists who lived through the Civil Rights movement, many of whom have never had their stories filmed, making the content truly special.” “Travels with Darley’s” new season takes viewers along Alabama’s Civil Rights Trail and includes never-before-seen interviews with women who were child activists during the movement, including Rosa Parks protégé Doris Crenshaw. Along South Carolina’s new Liberty Trail, Newman visits Revolutionary War sites, many of which are lesser known, to bring the breadth of American history to life. Along New York’s new 750-mile Empire State Trail, Newman enlists locals to explore craft breweries, cycling and culture.” “Wisconsin’s Northwoods and the vast Chequamegon-Nicolet National Forest set the stage for mountain biking, fishing and hikes along the North Country Trail. In Grand County, Colorado, Newman saddles up on horses and mountain bikes at sustainable dude ranches, national forests and parks. Newman joins local experts and guides in each location to help travelers discover insider-tips and hidden gems.” Travel authority Darley Newman continues with us compass in hand. The post Show 459, January 22, 2022: Darley Newman, Travel Journalist, PBS’ “Travels with Darley” Part Two appeared first on SoCal Restaurant Show.

Our own Chef Andrew Gruel of the Slapfish Restaurant Group provides another timely and informative “Ask the Chef” segment where Chef Andrew responds to listeners thoughtful inquiries. It’s the start of yet another challenging year for chefs and restaurants. Dealing with uncertainty is a daily obstacle. We’ll get an informed update on the current state of affairs for chefs and restaurants. Managing multiple concerns is the order of the day. Is more desperately needed Federal Aid (replenishment of the quickly exhausted funds from the Restaurant Relief Act) for small, independent restaurants even a possibility? What Chef Andrew suggests is that small businesses need better access to capital. A Federal program of low interest loans to aid struggling restaurants through the (hoped for) last chapter of the pandemic would be a positive move. Also, a reinstatement of the Employee Relief Credit would be helpful. The post Show 459, January 22, 2022: Chef & Co-Host Andrew Gruel of Slapfish with “Ask the Chef” appeared first on SoCal Restaurant Show.

“Butcher’s House, a modern brasserie centered around the antique craft of butchery, debuted last month at Costa Mesa’s South Coast Collection. Helmed by Chef-Owner Jeoffrey Offer, Butcher’s House offers a menu centered around dry-aged meats and rustic brasserie-style dishes representative of his hometown Toulouse in the south of France. For Offer, Butcher’s House is more than an homage to his culinary roots; it is the fulfillment of his lifelong American dream.” Chef Jeoffrey is our guest with an antique French clever at the ready. “Hoopes Family Vineyard & Winery (Oakville) is a small, family-owned winegrower and producer with deep roots in Napa Valley. Now in its second generation of family ownership, Lindsay Hoopes continues to live and work on the farm with revered dedication to her family heritage in dogged pursuit of perfect wines. Their critically acclaimed wines tell the exquisite story of the Hoopes’ vineyards, their philosophy, and the continued evolution of Napa Valley. With a true sense of place and raison d’être, Hoopes Vineyard wines strive to over deliver in flavor, history, passion, adventure and luxury.” Proprietress Lindsay Hoopes is our guest to pull the cork on all that is Hoopes Family Vineyard & Winery.” When we last spoke with Chef John Taube IV he was orchestrating all the acclaimed foodservice at The HoxtonSibling Rival in Downtown Los Angeles including their signature restaurants, Sibling Rival and the rooftop Pilot. Chef John is now the Executive Chef at Waicoco (Breakfast and Dinner) on Maui at the Westin Ka’anapali in Lahaina. The restaurant is owned by Chefs Mourad Lahlou (Aziza and Mourad in San Francisco) and Chris Kajioka (Oahu’s Miro Kaimuki and Papa Kurt’s.) Chef John Taube joins us with local micro greens in hand. “The city-wide inaugural Long Beach Black Restaurant Week will take place January 23-30, 2022. Long Beach Black Restaurant Week will be a platform to bring everyone to the table, from all walks of life, to showcase the city’s diverse Black food scene. Organized by Long Beach Food & Beverage, a California registered 501(c)3 non-profit, along with Velika Turner, former co-owner of Derricks on Atlantic, Long Black Restaurant Week will be an eight day event devoted to celebrating African, African American, and Caribbean fare in and around Long Beach. The event also seeks to highlight Black-owned food businesses as well as Black chefs and bartenders.” Family-owned Georgia’s Restaurant in the Long Beach Exchange is a participating restaurant. Georgia’s Co-owner, Nika Shoemaker-Machado, joins us with what’s on her menu. 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 tells us about his ongoing efforts to support local student farmers at Huntington Beach High School. It’s an ambitious student run program that grows produce used at Slapfish and also farm-raised Tilapia. All of this and heaping helpings of extra deliciousness on this week’s not-to-miss show! The post Show 458, January 15, 2022: Show Preview with Executive Producer & Co-Host Andy Harris appeared first on SoCal Restaurant Show.

“Butcher’s House, a modern brasserie centered around the antique craft of butchery, debuted last month at Costa Mesa’s South Coast Collection. Helmed by Chef-Owner Jeoffrey Offer, Butcher’s House offers a menu centered around dry-aged meats and rustic brasserie-style dishes representative of his hometown Toulouse in the south of France. For Offer, Butcher’s House is more than an homage to his culinary roots; it is the fulfillment of his lifelong American dream.” “Offer’s culinary inspiration began at home, shadowing his mother in the kitchen as she prepared Sunday dinners and family-style meals. His father, a local butcher, taught him the precision and attention to detail involved in preparing different cuts of meat. While his storied culinary career spans over a decade across three continents, his most recent role was executive chef of Moulin for nearly six years. In 2014, he joined award-winning restaurateur Laurent Vrignaud in the opening of Moulin’s flagship location in Newport Beach to the expansion of the brand’s fifth location. As a classically trained French chef, Offer brings more than 12 years of experience in cooking, kitchen logistics, and operations management to the opening of his first restaurant, Butcher’s House.” “In 2013, I came to America with nothing but a backpack and a dream,” comments chef-owner Jeoffrey Offer. “Butcher’s House allows me to take ownership of my American dream and share my passion for cooking with the people who will continue to make that dream a reality. It is and has been a true labor of love.” “Butcher’s House features a menu highlighting wood-fired cuts of meat, dry-aged and butchered in-house. During dinner, guests can enjoy premium steaks like a 30-day Dry-Aged Bone-in Ribeye, Filet Mignon, and New York. A selection of house specialties like Toulouse Sausage, Country-Style Pork Paté, and Duck Confit pay homage to Offer’s upbringing in the south of France. His expertise in pastry arts is displayed through rustic-yet-refined desserts, including a Chocolate Mousse and Crème Brûlée.” “During lunch, Butcher’s House serves sandwiches, salads, and dry-aged beef burgers available a la carte or as combos with the option of including a drink and dessert. The beverage program focuses on a curated selection of French wines, artisan beers on draft, and a menu of classic French-inspired fermented cocktails crafted with soju-based spirits.” Closed on Monday and Brunch only on Sunday. Chef Jeoffrey Offer is our guest with an antique clever at the ready. The post Show 458, January 15, 2022: Chef / Proprietor Jeoffrey Offer, Butcher’s House Brasserie, SoCo Collection, Costa Mesa Part One appeared first on SoCal Restaurant Show.

“Butcher’s House, a modern brasserie centered around the antique craft of butchery, debuted last month at Costa Mesa’s South Coast Collection. Helmed by Chef-Owner Jeoffrey Offer, Butcher’s House offers a menu centered around dry-aged meats and rustic brasserie-style dishes representative of his hometown Toulouse in the south of France. For Offer, Butcher’s House is more than an homage to his culinary roots; it is the fulfillment of his lifelong American dream.” “Offer’s culinary inspiration began at home, shadowing his mother in the kitchen as she prepared Sunday dinners and family-style meals. His father, a local butcher, taught him the precision and attention to detail involved in preparing different cuts of meat. While his storied culinary career spans over a decade across three continents, his most recent role was executive chef of Moulin for nearly six years. In 2014, he joined award-winning restaurateur Laurent Vrignaud in the opening of Moulin’s flagship location in Newport Beach to the expansion of the brand’s fifth location. As a classically trained French chef, Offer brings more than 12 years of experience in cooking, kitchen logistics, and operations management to the opening of his first restaurant, Butcher’s House.” “In 2013, I came to America with nothing but a backpack and a dream,” comments chef-owner Jeoffrey Offer. “Butcher’s House allows me to take ownership of my American dream and share my passion for cooking with the people who will continue to make that dream a reality. It is and has been a true labor of love.” “Butcher’s House features a menu highlighting wood-fired cuts of meat, dry-aged and butchered in-house. During dinner, guests can enjoy premium steaks like a 30-day Dry-Aged Bone-in Ribeye, Filet Mignon, and New York. A selection of house specialties like Toulouse Sausage, Country-Style Pork Paté, and Duck Confit pay homage to Offer’s upbringing in the south of France. His expertise in pastry arts is displayed through rustic-yet-refined desserts, including a Chocolate Mousse and Crème Brûlée.” “During lunch, Butcher’s House serves sandwiches, salads, and dry-aged beef burgers available a la carte or as combos with the option of including a drink and dessert. The beverage program focuses on a curated selection of French wines, artisan beers on draft, and a menu of classic French-inspired fermented cocktails crafted with soju-based spirits.” Closed on Monday. Brunch only on Sunday. Chef Jeoffrey continues with us with a plate of Toulouse Sausage in hand. The post Show 458, January 15, 2022: Chef / Proprietor Jeoffrey Offer, Butcher’s House Brasserie, SoCo Collection, Costa Mesa Part Two appeared first on SoCal Restaurant Show.

“Hoopes Family Vineyard & Winery (Oakville) is a small, family-owned winegrower and producer with deep roots in Napa Valley. Now in it’s second generation, Lindsay Hoopes continues to live and work on the farm with revered dedication to her family heritage in dogged pursuit of perfect wines. Their critically acclaimed wines tell the exquisite story of the Hoopes’ vineyards, their philosophy, and the continued evolution of Napa Valley. With a true sense of place and raison d’être, Hoopes Vineyard wines strive to over deliver in flavor, history, passion, adventure and luxury.” “Raised on the Hoopes farm by her wine-loving family, Lindsay Hoopes learned how to cultivate grapes and promote Napa’s sense of place and terroir through her father, Spencer Hoopes. Spencer Hoopes loved farming, and developed a passion for wine as the wine industry in Napa blossomed right around him.” “Spencer Hoopes grew grapes for other vintners and quickly earned repute for some of the best cabernet sauvignon in the Napa Valley. Spencer’s stewardship of the land was heralded by many. When other vintners asked if they could use the Hoopes name to authenticate the high-calibre of their wine, Spencer concluded that, darn it, he should do it himself.” “Enter Lindsay. Spencer encouraged Lindsay to explore the world and potentially other careers before making a decision to settle at home in the family business. Farming suffers no fools, and Spencer wasn’t just going to give her a job.” “Lindsay has a wanderlust. After living abroad in many countries, from Ireland to Costa Rica, Lindsay studied international law, worked in international logistics and ultimately worked in homicide at the San Francisco District Attorney’s office. But Lindsay eventually made her way back to Napa Valley when a family illness prompted her to take over Hoopes Vineyard in 2012.” “Lindsay honored her heritage and father’s winemaking philosophy, but retained her sense of adventure by giving Hoopes Family Vineyard some innovative upgrades. She adopted regenerative agricultural practices and bio-diverse farming initiatives, founded a rescue sanctuary for animals, worked with environmental groups for organic and sustainability certification, and created a hub for young wine fans to immerse themselves in California wine culture in what is now the Oasis by Hoopes. Lindsay also now tells the story of Hoopes wine through food in her many culinary partnerships and initiatives.” Hoopes Family Vineyard also hosts a variety intriguing Virtual Events. The Hoopes Family Vineyard produces small lots of meritorious Cabernet Sauvignon in various expressions, Chardonnay, Sauvignon Blanc, Rose and Syrah. Proprietress Lindsay Hoopes is our guest to pull the cork on Hoopes Family Vineyard & Winery. The post Show 458, January 15, 2022: Lindsay Hoopes, Proprietress, Hoopes Family Vineyard, Oakville, Napa Valley Part One appeared first on SoCal Restaurant Show.

“Hoopes Family Vineyard & Winery (Oakville) is a small, family-owned winegrower and producer with deep roots in Napa Valley. Now in it’s second generation, Lindsay Hoopes continues to live and work on the farm with revered dedication to her family heritage in dogged pursuit of perfect wines. Their critically acclaimed wines tell the exquisite story of the Hoopes’ vineyards, their philosophy, and the continued evolution of Napa Valley. With a true sense of place and raison d’être, Hoopes Vineyard wines strive to over deliver in flavor, history, passion, adventure and luxury.” “Raised on the Hoopes farm by her wine-loving family, Lindsay Hoopes learned how to cultivate grapes and promote Napa’s sense of place and terroir through her father, Spencer Hoopes. Spencer Hoopes loved farming, and developed a passion for wine as the wine industry in Napa blossomed right around him.” “Spencer Hoopes grew grapes for other vintners and quickly earned repute for some of the best cabernet sauvignon in the Napa Valley. Spencer’s stewardship of the land was heralded by many. When other vintners asked if they could use the Hoopes name to authenticate the high-calibre of their wine, Spencer concluded that, darn it, he should do it himself.” “Enter Lindsay. Spencer encouraged Lindsay to explore the world and potentially other careers before making a decision to settle at home in the family business. Farming suffers no fools, and Spencer wasn’t just going to give her a job.” “Lindsay has a wanderlust. After living abroad in many countries, from Ireland to Costa Rica, Lindsay studied international law, worked in international logistics and ultimately worked in homicide at the San Francisco District Attorney’s office. But Lindsay eventually made her way back to Napa Valley when a family illness prompted her to take over Hoopes Vineyard in 2012.” “Lindsay honored her heritage and father’s winemaking philosophy, but retained her sense of adventure by giving Hoopes Family Vineyard some innovative upgrades. She adopted regenerative agricultural practices and bio-diverse farming initiatives, founded a rescue sanctuary for animals, worked with environmental groups for organic and sustainability certification, and created a hub for young wine fans to immerse themselves in California wine culture in what is now the Oasis by Hoopes. Lindsay also now tells the story of Hoopes wine through food in her many culinary partnerships and initiatives.” Hoopes Family Vineyard also hosts a variety intriguing Virtual Events. The Hoopes Family Vineyard produces small lots of meritorious Cabernet Sauvignon in various expressions, Chardonnay, Sauvignon Blanc, Rose and Syrah. Proprietress Lindsay Hoopes continues with us gently pulling the cork on the activities of Hoopes Family Vineyard & Winery. The post Show 458, January 15, 2022: Lindsay Hoopes, Proprietress, Hoopes Family Vineyard, Oakville, Napa Valley Part Two appeared first on SoCal Restaurant Show.

When we last spoke with Chef John Taube he was orchestrating all the acclaimed foodservice and menu planning at The Hoxton in Downtown Los Angeles including their signature restaurants Sibling Rival and the rooftop Pilot. Chef John is now the Executive Chef at Waicoco (Breakfast and Dinner) on Maui at the Westin Ka’anapali in Lahaina. The restaurant is owned by Chefs Mourad Lahlou (Aziza and Mourad in San Francisco) and Chris Kajioka (Oahu’s Miro Kaimuki and Papa Kurt’s.) “Waicoco’s expansive open air oceanfront oasis has a prime view of two Hawaiian islands, Molokai and Lanai. Waicoco seamlessly transitions between oceanside breakfast and dinner allowing the guest to wake to the sunrise and let the day sink away with the sunset. Towering platters of shellfish, local line caught fish and kiawe smoked delicacies provide a connection with land and sea. Waicoco incorporates world class culinary talent and relationships with farmers and fishermen to introduce guests to their belief of how food, drinks and community should be experienced while dining in Maui.” For Dinner think Poke Tower with prawn, tuna and salmon pokes, seaweed, maze tare, lava salt and rice & prawn chips. There are also Ohana Style presentations (to share) including Seared Half Hamachi with maze tare glazed collar, ginger rice, herb and kula greens, miso beurre blanc and served with ohana sauces. Chef John Taube joins us with a fresh Maui Gold Pineapple in hand. (That’s an ingredient in Waicoco’s Warm Pineapple Upside Down Cake dessert served with Lappert’s vanilla ice cream.) The post Show 458, January 15, 2022: Chef John Taube IV, Waicoco, Lahaina, Maui, Hawaii appeared first on SoCal Restaurant Show.

“The city-wide inaugural Long Beach Black Restaurant Week will take place January 23-30, 2022. Long Beach Black Restaurant Week will be a platform to bring everyone to the table, from all walks of life, to showcase the city’s diverse Black food scene. Organized by Long Beach Food & Beverage, a California registered 501(c)3 non-profit, along with Velika Turner, former co-owner of Derricks on Atlantic, Long Black Restaurant Week will be an eight day event devoted to celebrating African, African American, and Caribbean fare in and around Long Beach. The event also seeks to highlight Black-owned food businesses as well as Black chefs and bartenders.” Family-owned Georgia’s Restaurant in the Long Beach Exchange is a participating restaurant. Georgia’s Co-owner, Nika Shoemaker-Machado, joins us with what’s on her “Soul Food” menu. “Gretchen Shoemaker (Nika’s Mom,) the heart of Georgia’s, would tell you Soul Food is the food you get when you cook with your whole heart and soul.” “Georgia’s dishes are the comfort foods she learned to make with her grandma, the very ones she raised her daughters on, served in her successful catering service and has shared with family and friends throughout the years.” The Long Beach Georgia’s is now serving Weekend Brunch. They also offer a comfortable outside patio. “When you taste Georgia’s food, you taste the love and devotion that makes Georgia’s Soul Delicious!!” The post Show 458, January 15, 2022: Restaurateur Nika Shoemaker-Machado, Georgia’s Restaurant, Long Beach participating in Long Beach Black Restaurant Week 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 tells us about his ongoing efforts to support local student farmers at Huntington Beach High School. It’s a student run, sustainable program there that grows produce used at Slapfish and also farm-raised Tilapia. Slapfish buys the student-grown produce at market rates. It’s an outgrowth of a class originated by innovative HBHS Teacher, Greg Gorman. The post Show 458, January 15, 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. Anne Marie joins us in-studio to profile a handful of her newly discovered restaurants in the OC in 2021, her “Five Wishes for 2022” and a look ahead at some noteworthy restaurant openings in the OC in 2022 on the horizon. We’ll lastly get a tantalizing preview of Anne Marie’s next Voice of OC column which publishes on Thursday, January 14th. Anne Marie will share some of her favorite new dining spots of 2021. “Joy Wilson is well known for her daily dabbles in butter and sugar as her blogging alter ego, Joy the Baker. A California girl now living in New Orleans, Joy is a 100% taste buds taught baker obsessed with butter, sugar, cream, and dark chocolate. Since 2008, Joy has shared her indulgent and comforting yet approachable recipes through her popular blog joythebaker.com, inspiring home cooks of all ages every step of the way. Joy is also a three-time cookbook author, editor-in-chief of Joy the Baker magazine, and baking instructor. Through it all, Joy proves baking is not about all the latest gadgets and high-tech gizmos; it’s about stepping into the kitchen with a monster sweet tooth and coaxing something beautiful out of the oven.” Joy Wilson is our guest with whisk in hand along with a cube of butter. Our resident produce authority, Robert Schueller, (also known as the Prince of Produce) is the long-time Director of Public Relations for Melissa’s (World Variety) Produce. This will be the 15th year he’s presented his Produce Trends Forecast for 2022. Robert joins us to provide highlights of his top seasonal trends in fruits and vegetables. On the veggie side look for Dutch Yellow Potatoes and Pee Wee Dutch Yellow Potatoes all grown in Idaho. Other vegetables include Habanero Peppers and White Asparagus. On the fruit side Robert will discuss the varieties of Dragon Fruits and the premium Pinkglow Pineapples from Costa Rica along with Organic Dates. “The city-wide inaugural Long Beach Black Restaurant Week will take place January 23-30, 2022. Long Beach Black Restaurant Week will be a platform to bring everyone to the table, from all walks of life, to showcase the city’s diverse Black food scene. Organized by Long Beach Food & Beverage, a California registered 501(c)3 non-profit, along with Velika Turner, former co-owner of Derricks on Atlantic, Long Black Restaurant Week will be an eight day event devoted to celebrating African, African American, and Caribbean fare in and around Long Beach. The event also seeks to highlight Black-owned food businesses as well as Black chefs and bartenders.” Terri Henry, co-organizer of the event and Executive Director of Long Beach Food & Beverage joins us. All of this and heaping helpings of extra deliciousness on this week’s not-to-miss show! The post Show 457, January 8, 2022: Show Preview with Executive Producer & Co-Host Andy Harris appeared first on SoCal Restaurant Show.

Anne Marie Panoringan is Voice of OC’s well-informed food columnist. She reports industry news, current events and trends. Anne Marie joins us in-studio to profile a handful of her newly discovered restaurants in the OC in 2021, her “Five Wishes for 2022” and a look ahead at some noteworthy restaurant openings in the OC in 2022 on the horizon. We’ll lastly get a tantalizing preview of Anne Marie’s next Voice of OC column which publishes on Thursday, January 14th. Anne Marie will share some of her favorite new dining spots of 2021. The post Show 457, January 8, 2022: Anne Marie Panoringan, Voice of OC’s Food Columnist Part One appeared first on SoCal Restaurant Show.

Anne Marie Panoringan is Voice of OC’s well-informed food columnist. She reports industry news, current events and trends. Anne Marie joins us in-studio to profile a handful of her newly discovered restaurants in the OC in 2021, her “Five Wishes for 2022” and a look ahead at some noteworthy restaurant openings in the OC in 2022 on the horizon. Anne Marie also chats about her recent dining experiences at the new Tableau at South Coast Plaza from Chef John Park and Restaurateur Ed Lee. Would you believe a flaky croissant with Kimchi, Fontina, Pork Belly and SPAM? We’ll lastly get a tantalizing preview of Anne Marie’s next Voice of OC column which publishes on Thursday, January 14th. Anne Marie will share some of her favorite new dining spots of 2021. Anne Marie Panoringan continues with us. The post Show 457, January 8, 2022: Anne Marie Panoringan, Voice of OC’s Food Columnist Part Two appeared first on SoCal Restaurant Show.

“Joy Wilson is well known for her daily dabbles in butter and sugar as her blogging alter ego, Joy the Baker. A California girl now living in New Orleans, Joy is a 100% taste buds taught baker obsessed with butter, sugar, cream, and dark chocolate. Since 2008, Joy has shared her indulgent and comforting yet approachable recipes through her popular blog joythebaker.com, inspiring home cooks of all ages every step of the way. Joy is also a three-time cookbook author, editor-in-chief of Joy the Baker magazine, and baking instructor. Through it all, Joy proves baking is not about all the latest gadgets and high-tech gizmos; it’s about stepping into the kitchen with a monster sweet tooth and coaxing something beautiful out of the oven.” “Six years ago, Joy moved from Los Angeles to New Orleans where she transformed her home into a kitchen studio called The Bakehouse where she tests recipes and holds weekly in-person and virtual baking workshops for students from around the country.” Joy has won numerous awards for her online work including Savuer’s Best Baking Blog and being named one of the Top 50 Food Blogs by The London Times. Late last year Joy launched the 2nd issue of the Joy the Baker magazine (Fall/Winter 2021) with Bauer Media Group. The current issue is available on the magazine rack at your favorite supermarket, at Barnes & Noble, Target, Walmart and online. “Joy has her own baking and breakfast mixes product line with Williams Sonoma” They are no-fuss mixes that are festive enough for special occasions and easy enough for everyday. Selections include Chocolate Cake with Neapolitan Frosting, Espresso Chocolate Cake with Peanut Buttercream Frosting and Vanilla Cake with Pecan Praline Glaze. Joy Wilson is our guest with whisk in hand along with a cube of butter. The post Show 457, January 8, 2022: Joy Wilson – “Joy the Baker,” New Orleans Part One appeared first on SoCal Restaurant Show.

“Joy Wilson is well known for her daily dabbles in butter and sugar as her blogging alter ego, Joy the Baker. A California girl now living in New Orleans, Joy is a 100% taste buds taught baker obsessed with butter, sugar, cream, and dark chocolate. Since 2008, Joy has shared her indulgent and comforting yet approachable recipes through her popular blog joythebaker.com, inspiring home cooks of all ages every step of the way. Joy is also a three-time cookbook author, editor-in-chief of Joy the Baker magazine, and baking instructor. Through it all, Joy proves baking is not about all the latest gadgets and high-tech gizmos; it’s about stepping into the kitchen with a monster sweet tooth and coaxing something beautiful out of the oven.” “Six years ago, Joy moved from Los Angeles to New Orleans where she transformed her home into a kitchen studio called The Bakehouse where she tests recipes and holds weekly in-person and virtual baking workshops for students from around the country.” Joy has won numerous awards for her online work including Savuer’s Best Baking Blog and being named one of the Top 50 Food Blogs by The London Times. Late last year Joy debuted the sure to impress 2nd issue of the Joy the Baker magazine (Fall/Winter 2021) with Bauer Media Group. The current issue is available on the magazine rack at your favorite supermarket, at Barnes & Noble, Target, Walmart and online. “Joy has her own baking and breakfast mixes product line with Williams Sonoma” They are no-fuss mixes that are festive enough for special occasions and easy enough for everyday. Selections include Chocolate Cake with Neapolitan Frosting, Espresso Chocolate Cake with Peanut Buttercream Frosting and Vanilla Cake with Pecan Praline Glaze. Williams Sonoma will be launching a new store at The Grove, adjacent to the Original Farmers Market in Los Angeles in the new few months. Joy will be there for the official grand opening festivities conducting a meet and greet and a baking demo. We’ll announce the details on the show when it’s confirmed. Joy Wilson continues with us with a bag of freshly-baked cookies in hand. The post Show 457, January 8, 2022: Joy Wilson – “Joy the Baker,” New Orleans Part Two appeared first on SoCal Restaurant Show.

Our resident produce authority, Robert Schueller, (also known as the Prince of Produce) is the long-time Director of Public Relations for Melissa’s (World Variety) Produce. This will be the 15th year he’s presented his Produce Trends Forecast for 2022. Robert joins us to provide highlights of his top seasonal trends in fruits and vegetables. On the veggie side look for Dutch Yellow Potatoes and Pee Wee Dutch Yellow Potatoes all from Idaho. Other vegetables include Habanero Peppers and White Asparagus. On the fruit side Robert will discuss Dragon Fruit, and the premium Pinkglow Pineapples from Costa Rica. Also organic date products including Medjool Dates. The post Show 457, January 8, 2022: Robert Schueller, Melissa’s Produce – Produce Trends Forecast for 2022 Part One appeared first on SoCal Restaurant Show.

Our resident produce authority, Robert Schueller, (also known as the Prince of Produce) is the long-time Director of Public Relations for Melissa’s (World Variety) Produce. This will be the 15th year he’s presented his Produce Trends Forecast for 2022. Robert continues with us to provide highlights of his top seasonal trends in fruits and vegetables. On the veggie side look for Dutch Yellow Potatoes and Pee Wee Dutch Yellow Potatoes all grown in Idaho. Other vegetables include Habanero Peppers and White Asparagus. On the fruit side Robert will discuss Dragon Fruit, and the premium Pinkglow Pineapples from Costa Rica. Also organic date products including Medjool Dates. New to Melissa’s line of Clean Snax (available right here at Angel Stadium in addition to the supermarkets) are Coconut Ginger Turmeric and Ginger, and Pumpkin Spice. The post Show 457, January 8, 2022: Robert Schueller, Melissa’s Produce – Produce Trends Forecast for 2022 Part Two appeared first on SoCal Restaurant Show.

“The city-wide inaugural Long Beach Black Restaurant Week will take place January 23-30, 2022. Long Beach Black Restaurant Week will be a platform to bring everyone to the table, from all walks of life, to showcase the city’s diverse Black food scene.” “Organized by Long Beach Food & Beverage, a California registered 501(c)3 non-profit, along with Velika Turner, former co-owner of Derricks on Atlantic, Long Black Restaurant Week will be an eight day event devoted to celebrating African, African American, and Caribbean fare in and around Long Beach. The event also seeks to highlight Black-owned food businesses as well as Black chefs and bartenders.” “Long Beach Black Restaurant Week is more than an eight-day event featuring dozens of restaurants and food businesses,” stated Terri Henry, co-organizer of the event and Executive Director of Long Beach Food & Beverage. “Since launching the non-profit in 2019, we’ve been committed to supporting all of Long Beach’s valued restaurants and will support Black Restaurant Week with a comprehensive advertising, marketing and PR campaign to help put ‘butts in seats’ during Long Beach Black Restaurant Week and beyond.” “Black-owned Restaurants, Food Trucks, Caterers, Bakeries, Pop-ups, Cottage Businesses and Retail Food Businesses will be participating.” Terri Henry, co-organizer of the event and Executive Director of Long Beach Food & Beverage joins us. The post Show 457, January 8, 2022: Long Beach Black Restaurant Week with Producer Terri Henry of Long Beach Food & Beverage appeared first on SoCal Restaurant Show.

The Happiest of Happy Holidays to our loyal listening audience. You’re appreciated! Thanks for making us your source for reliable food news. We’re giving the Team a break to be with Family and Friends during the Holidays. We’ll be back on Saturday morning, January 8th at 10:00 a.m. with a new year of tantalizing and informative food information. “From the accomplished culinary minds of Chef John Park and Restaurateur Ed Lee of foodie favorite Toast Kitchen + Bakery in Costa Mesa comes Tableau Kitchen and Bar at South Coast Plaza. At Tableau, Chef Park elevates New American cuisine showcasing the inventive global influences and unexpected twists on classic dishes for which he is known. Tableau’s seafood-forward menu takes full advantage of the restaurant’s coastal location and features the freshest produce from local farms.” Chef John and Ed take a break from the busy soft opening to join us. “Trademark Brewing is the ambitious result of one couple with many passions – food, science, beer and brewing. Founded by a husband and wife team, Sterling and Ilana Steffen, who brought Trademark Brewing to Long Beach, California.”“Trademark Brewing is the first production craft brewery in Long Beach, and one of the only sustainability-focused breweries in California. Their special equipment and processes allow Trademark to use less than half the water of other breweries their size, and 30% less energy. At Trademark Brewing, great beer isn’t enough. Their mantra is “we make it better.”” Founder Ilana Steffen and Head Brewer Valerie Adee are our guests to tap the keg on Trademark Brewing. Since 2014 Sammy’s Original in Lake Forest has been the welcoming place to go in South Orange County for upscale sports bar food, craft cocktails, tap beers, live entertainment and premiere Mini Satellite Horse Wagering. The handsome and spacious interior features 120 Hi-Def Television screens. Nightly entertainment is on the menu, too. There is plenty of easy on-site parking and patio seating. Partner and General Manager Scott Terheggen joins us. Between the two of them our resident Meatheads from West Coast Prime Meats, Terry Hanks and Jay Henderson, have decades of practical experience with center plate proteins. They are both avid home cooks, too. Terry and Jay join us with some helpful Holiday cooking tips. They also answer some Listeners’ meaty questions about proteins. What’s the difference between a Filet and Ribeye Steak? Our own Chef Andrew Gruel of the Slapfish Restaurant Group provides another timely and informative “Ask the Chef” segment where Chef Andrew responds to listeners thoughtful inquiries. It’s Holiday cooking time and Chef Andrew is here to help. He offers a few more genuinely useful Holiday Cooking Tips to make life a bit easier in your active kitchen. All of this and heaping helpings of extra deliciousness on this week’s not-to-miss show! The post Show 456, December 18, 2021: Show Preview with Executive Producer & Co-Host Andy Harris appeared first on SoCal Restaurant Show.

“From the accomplished culinary minds of Chef John Park and Restaurateur Ed Lee of foodie favorite Toast Kitchen + Bakery in Costa Mesa comes Tableau Kitchen and Bar at South Coast Plaza. At Tableau, Chef Park elevates New American cuisine showcasing the inventive global influences and unexpected twists on classic dishes for which he is known. Tableau’s seafood-forward menu takes full advantage of the restaurant’s coastal location and features the freshest produce from local farms.” “Breakfast, lunch and dinner menus offer something for every palate, from sweet to savory, salads to sandwiches, scallops to steak. A full bar with craft cocktails, draft beers and a curated wine list and Chef Park’s famous pastries complement the exciting menu selections. At Tableau Kitchen and Bar, every meal makes a difference, with a percentage of proceeds donated to local charities.” Chef John and Ed take a break from their busy soft opening to join us. The post Show 456, December 18, 2021: Chef John Park and Restaurateur Ed Lee, Tableau Kitchen and Bar at South Coast Plaza Part One appeared first on SoCal Restaurant Show.

“From the accomplished culinary minds of Chef John Park and Restaurateur Ed Lee of foodie favorite Toast Kitchen + Bakery in Costa Mesa comes Tableau Kitchen and Bar at South Coast Plaza. At Tableau, Chef Park elevates New American cuisine showcasing the inventive global influences and unexpected twists on classic dishes for which he is known. Tableau’s seafood-forward menu takes full advantage of the restaurant’s coastal location and features the freshest produce from local farms.” “Breakfast, lunch and dinner menus offer something for every palate, from sweet to savory, salads to sandwiches, scallops to steak. A full bar with craft cocktails, draft beers and a curated wine list and Chef Park’s famous pastries complement the exciting menu selections. At Tableau Kitchen and Bar, every meal makes a difference, with a percentage of proceeds donated to local charities.” Ed announced that a new Toast Kitchen + Bakery will open in Tustin (Tustin Legacy) in the new year. Chef John and Ed take a further break from their busy soft opening to continue with us. The post Show 456, December 18, 2021: Chef John Park and Restaurateur Ed Lee, Tableau Kitchen and Bar at South Coast Plaza Part Two appeared first on SoCal Restaurant Show.

https://trademarkbrewing.com/pages/about-trademark-brewing “Trademark Brewing is the ambitious result of one couple with many passions – food, science, beer and brewing. Founded by a husband and wife team, Sterling and Ilana Steffen, who brought Trademark Brewing to Long Beach, California.” “Trademark Brewing is the first production craft brewery in Long Beach, and one of the only sustainability-focused breweries in California. Their special equipment and processes allow Trademark to use less than half the water of other breweries their size, and 30% less energy. At Trademark Brewing, great beer isn’t enough. Their mantra is “we make it better.”” Guests can enjoy Trademark Brewing craft beers and cold brew coffee on draft in their Long Beach Taproom & Beer Garden. At any given time there is a choice of over 20 craft beers on tap. Represented styles include Hoppy, Light, Fruited + Sour, Dark, Belgian and even Beer Slushies. They also fill growlers. The Taproom is both dog and kid friendly. One of Head Brewer, Valerie Adee’s favorite styles is Lagerdoodle. It’s a copper Lager at 5.7 % ABV. Lagerdoodle is affectionately named after “Millie” the resident craft brewery canine (and a rescue.) Founder Ilana Steffen and Head Brewer Valerie Adee join us to tap the keg on Trademark Brewing. The post Show 456, December 18, 2021: Trademark Brewing, Long Beach with Founder Ilana Steffen and Head Brewer Valerie Adee Part One appeared first on SoCal Restaurant Show.

https://trademarkbrewing.com/pages/about-trademark-brewing “Trademark Brewing is the ambitious result of one couple with many passions – food, science, beer and brewing. Founded by a husband and wife team, Sterling and Ilana Steffen, who brought Trademark Brewing to Long Beach, California.” “Trademark Brewing is the first production craft brewery in Long Beach, and one of the only sustainability-focused breweries in California. Their special equipment and processes allow Trademark to use less than half the water of other breweries their size, and 30% less energy. At Trademark Brewing, great beer isn’t enough. Their mantra is “we make it better.”” Guests can enjoy Trademark Brewing craft beers and cold brew coffee on draft in their Long Beach Taproom & Beer Garden. At any given time there is a choice of over 20 craft beers on tap. Represented styles include Hoppy, Light, Fruited + Sour, Dark, Belgian and even Beer Slushies. They also fill growlers. The Taproom is both dog and kid friendly. Founder Ilana Steffen and Head Brewer Valerie Adee continue with us to further tap the keg on all that is Trademark Brewing. The post Show 456, December 18, 2021: Trademark Brewing, Long Beach with Founder Ilana Steffen and Head Brewer Valerie Adee Part Two appeared first on SoCal Restaurant Show.

“Since 2014 Sammy’s Original in Lake Forest has been the welcoming place to go in South Orange County for upscale sports bar food, craft cocktails, tap beers, live entertainment and premiere Mini Satellite Horse Wagering.” The handsome, well-appointed and spacious interior features 120 Hi-Def Television screens. There is plenty of on-site parking. Breakfast is served until 12 Noon daily. Think Breakfast Enchiladas with scrambled eggs and Jack and Cheddar cheese…Happy Hour is Monday through Friday from 2:00 p.m., to 7:00 p.m. with both beverage and snack specials. All the pizzas (12”) are created using house-prepared dough and sauce. New pizza additions include Ham & Pineapple and White with chicken breast, red onion and green onion. The pastas are prepared in-house. The Lasagna with Nana’s meat sauce and Mozzarella and Ricotta is from one of the proprietor’s mother’s family recipes. All the soups and salad dressings are prepared from-scratch. We were intrigued to see (and sample) Cincinnati Spaghetti, a regional favorite, on the menu. It’s Spaghetti topped with Sammy’s chili, Jack and Cheddar cheese and white onions served with garlic bread. A hearty dish to be sure for a cold Winter day. There are beverages aplenty. Typically there are 12 rotating beers on tap in addition to a wide variety of bottled beers including domestic, imported and craft selections. A signature cocktail is the Mango Peach Passion with Absolut Mango Vodka, passion fruit puree, DeKuyper Peachtree and pineapple juice. Partner and General Manager Scott Terheggen is our guest. The post Show 456, December 18, 2021: Sammy’s Original, Lake Forest, with General Manager / Partner Scott Terheggen appeared first on SoCal Restaurant Show.

Between the two of them our resident Meatheads from West Coast Prime Meats, Terry Hanks and Jay Henderson, have decades of practical experience with center plate proteins. They are both avid home cooks, too. Terry and Jay join us with some helpful Holiday cooking tips. They also answer some Listeners’ meaty questions about proteins. What’s the difference between a Filet and Ribeye Steak? We’re asking “The Meatheads.” “West Coast Prime Meats is a team collaboration of award-winning restaurant operators and professional steak cutters with decades of experience, so they understand the hospitality operator’s need for the best quality products, consistently prepared, and reliably delivered.” The post Show 456, December 18, 2021: “The Meatheads” from West Coast Prime Meats – Terry Hanks & Jay Henderson appeared first on SoCal Restaurant Show.

Our own Chef Andrew Gruel of the Slapfish Restaurant Group provides another timely and informative “Ask the Chef” segment where Chef Andrew responds to listeners thoughtful inquiries. It’s the height of Holiday cooking time and Chef Andrew is here to help. He offers a few more genuinely useful Holiday Cooking Tips to make life a bit easier in your active kitchen. Stuffing makes a great side dish even when turkey is not on the table. Also, for those in need during the Holidays Chef Andrew is continuing his tradition of providing hosted meals at the Slapfish locations in Southern California and at Big Parm (NY-style pizza) in the Mess Hall in Tustin. The post Show 456, December 18, 2021: Co-Host Chef Andrew Gruel with “Ask the Chef” appeared first on SoCal Restaurant Show.

“TERRACE by Mix Mix at South Coast Plaza focuses on well-priced, market-driven small plates. The cuisine showcases Chef Ross Pangilinan’s (Mix Mix Kitchen Bar, ReMix Kitchen Bar) eclectic style, which is influenced by French, Italian, and modern Filipino flavors, as well as his refined technique. An approachable wine list offers varietals by the glass and bottle as well as rotating craft beers.” Chef Ross takes a break from his busy Holiday kitchens and is our guest. “Amorcito SoCal Taqueria is a quick service offshoot of Chef Thomas Ortega’s multi-awarded Amor y Tacos in Cerritos, CA, that’s bringing its own style of a Modern Taqueria while being true to the familiar Mexican flavors of Southern California. The original location is at the Hangar at the Long Beach Exchange and the newly launched second location is in Costa Mesa. Amorcito SoCal Taqueria has quickly stood out on its own bringing rave reviews from multiple restaurant critics including Brad A. Johnson of the Orange County Register and Patricia Escarcega of the Los Angeles Times.” Chef Thomas Ortega joins us with a stack of warm corn tortillas in hand. “Travel to Krokos-Kozanis, Greece to immerse yourself in cooking with saffron and Greece’s vibrant saffron harvest through the pages of this gorgeous, 88-page, full-color travel-cookbooklet (Saffron) collaboration by Photographer, Emily Brooke Sandor, and Greek-American Chef, Christina Xenos. Saffron contains a brief history of saffron, tips on best uses and storage of the spice, 12 lively saffron-forward recipes to inspire the beginner and advanced home cook, and a photography story of the annual saffron harvest in Krokos, one of forty small villages in the town of Kozani, Western Macedonia, Greece.” Emily Brooke Sandor and Chef Christina Xenos are our guests with a proper cup of saffron tea in hand. “Bracken’s Kitchen is a 501(c)(3) organization based in Garden Grove, Orange County California. Founded in 2013 their mission is simple: Through food rescue, culinary training and their community feeding program Bracken’s Kitchen is committed to rescuing, re-purposing and restoring both food and lives.”“With the help of Bracken’s Kitchen’s nonprofit charity partners, business and professional supporters, volunteers, donors and employees they are committed to providing over 2 million tasty and nutritious meals in 2021.” Founder & Culinary Director Chef Bill Bracken takes a break from his busy Garden Grove kitchens and joins us. Our own Chef Andrew Gruel of the Slapfish Restaurant Group provides another timely and informative “Ask the Chef” segment where Chef Andrew responds to listeners thoughtful inquiries. This week’s (Holiday Cooking) question is from Marcella of Santa Monica. She is the lucky winner of the prize package of premium USDA Prime Steaks from West Coast Prime Meats. The post Show 455, December 11, 2021: Show Preview with Executive Producer & Co-Host Andy Harris appeared first on SoCal Restaurant Show.

“TERRACE by Mix Mix at South Coast Plaza focuses on well-priced, market-driven small plates. The cuisine showcases Chef Ross Pangilinan’s (Mix Mix Kitchen Bar (Santa Ana,) ReMix Kitchen Bar (Long Beach)) eclectic style, which is influenced by French, Italian, and modern Filipino flavors, as well as his refined technique. An approachable wine list offers varietals by the glass and bottle as well as rotating craft beers.” “True to its name, the restaurant showcases full-service dining for Lunch, Dinner and Weekend Brunch in a beautifully designed covered terrace located at the west end of the Bridge of Gardens. Features include a small wine bar, an open kitchen and a chef’s table counter offering an omakase-style tasting menu experience.” A highlight at Terrace by Mix Mix is the three-course Express Lunch menu changing frequently. A sample entrée is Salmon Paella with sofrito, market vegetables, parmesan and gremolata. Chef Ross Pangilinan also provides creative off-site catering. Chef Ross takes a break from his busy Holiday kitchens and joins us. The post Show 455, December 11, 2021: Chef / Proprietor Ross Pangilinan, Terrace by Mix Mix, South Coast Plaza Part One appeared first on SoCal Restaurant Show.

“TERRACE by Mix Mix at South Coast Plaza focuses on well-priced, market-driven small plates. The cuisine showcases Chef Ross Pangilinan’s (Mix Mix Kitchen Bar (Santa Ana,) ReMix Kitchen Bar (Long Beach)) eclectic style, which is influenced by French, Italian, and modern Filipino flavors, as well as his refined technique. An approachable wine list offers varietals by the glass and bottle as well as rotating craft beers.” “True to its name, the restaurant showcases full-service dining for Lunch, Dinner and Weekend Brunch in a beautifully designed covered terrace located at the west end of the Bridge of Gardens. Features include a small wine bar, an open kitchen and a chef’s table counter offering an omakase-style tasting menu experience.” A highlight at Terrace by Mix Mix is the three-course Express Lunch menu changing frequently. A sample entrée is Salmon Paella with sofrito, market vegetables, parmesan and gremolata. Chef Ross Pangilinan also provides creative, off-site catering. “Chef Ross’ passion for cuisine started at a young age and he has since crafted it with a remarkable background of culinary experience including studying at Le Cordon Bleu, working at the two-Michelin-starred Les Trois Marche in France, the Patina Restaurant Group‘s Pinot Provence and Patina, where they earned a Michelin star in 2007, opening Sinatra within Encore at the Wynn in Las Vegas, and as executive chef of Leatherby’s Cafe Rouge at the Segerstrom Center for the Arts. Pangilinan opened Mix Mix Kitchen Bar in Downtown Santa Ana to rave reviews in 2016 and was named Restaurant of the Year by Orange Coast Magazine and Best New Restaurant by the Golden Foodie Awards.” Chef Ross takes another break from his busy Holiday kitchens and continues. The post Show 455, December 11, 2021: Chef / Proprietor Ross Pangilinan, Terrace by Mix Mix, South Coast Plaza Part Two appeared first on SoCal Restaurant Show.

“Amorcito SoCal Taqueria is a quick service off shoot of Chef Thomas Ortega’s multi awarded Amor y Tacos in Cerritos, CA, that’s bringing its own style of a Modern Taqueria while being true to the familiar Mexican flavors of Southern California. The original location is at the Hangar at the Long Beach Exchange. Amorcito SoCal Taqueria has quickly stood out on its own bringing rave reviews from multiple restaurant critics including Brad A. Johnson of the Orange County Register and Patricia Escarcega of the Los Angeles Times.” “ “At Amorcito SoCal Taqueria the principals come from a Chef- driven background and pride themselves on sourcing incredible ingredients from farmers, ranchers, bakers and food purveyors who all share their core values of helping Amorcito deliver the freshest, best tasting menu Amorcito SoCal Taqueria can offer.” A year-round specialty is the juicy Hatch Burger. It’s an Angus beef patty with garlic aioli, Hatch chile, mustard onions, pickles, American cheese and served on a soft potato bun. Chef Thomas Ortega joins us with a stack of warm corn tortillas in hand. The post Show 455, December 11, 2021: Chef Thomas Ortega, Amorcito SoCal Taqueria, Long Beach & Costa Mesa Part One appeared first on SoCal Restaurant Show.