SoCal Restaurant Show

Chef Mike Minor is probably already familiar to listeners of the show because he’s been a regular guest over the years in his previous position as the long-time Executive Chef of Mary Sue Milliken’s and Susan Feniger’s Border Grill Las Vegas at the Mandalay Bay Resort. Last year Chef Mike relocated to San Diego and now is at the culinary helm of the landmark La Jolla Beach & Tennis Club overseeing The Marine Room, The Shores Restaurant (at the adjacent La Jolla Shores Hotel) and all banquets at both properties. He succeeds the now retired (and revered) Chef Bernard Guillas, who was the well-traveled and the very prominent Executive Chef (graciously representing the San Diego culinary community globally) there for an incredible 27 years! We’ve hooked Chef Mike for a return visit. “Caprio Cellars is a small producer of Cabernet Sauvignon, Merlot, Cabernet Franc, and Sauvignon Blanc located in the heart of Walla Walla Valley, WA., one of the premier wine-growing regions in the world. Winemaker/Owner Dennis Murphy purchased the land where Caprio Cellars stands in 2003. Previously wheat fields, Dennis set out to make it the site of his first vineyard. This dream came to fruition in 2005 when the first plantings went in. Dennis named this vineyard “Eleanor” in homage to his late grandmother Eleanor Caprio. The first harvest took place in 2008, and once the first wines were bottled, the operation was given the name Caprio Cellars. Inspired by Dennis’ Italian ancestors’ connection to wine as an essential part of daily life, Caprio Cellars aims to carry on the tradition of establishing a culture of wine like that of Dennis’ Italian heritage while also contributing to the emerging tradition of Walla Walla winemaking.” Dennis Murphy joins us to uncork all that is Caprio Cellars. “Now a popular chef, tv host, and storyteller, Jonathan Bardzik left a comfortable corporate position a decade ago to embark upon his culinary calling – to share food, stories, and joy with audiences everywhere. In July, Jonathan celebrated his career on the tenth anniversary of his first live cooking demonstration at Washington, DC’s historic Eastern Market with the release of his new book, Simple Summer: a recipe for joy and connection (Second Edition.) This new cookbook is an expanded and improved second edition of the wildly popular Simple Summer: a recipe for cooking and entertaining with ease. Each chapter highlights how to pair gorgeous food, delicious drinks, and the right music to make the most of summer.” 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. Last week Chef Andrew started explaining his perspective on the ongoing labor shortage in the restaurant business. It’s not unique to the restaurant business. He’ll pick up the conversation. All of this and heaping helpings of extra deliciousness on this week’s not-to-miss show! The post Show 448, October 23, 2021: Show Preview with Executive Producer & Co-Host Andy Harris appeared first on SoCal Restaurant Show.

Chef Mike Minor is probably already familiar to listeners of the show because he’s been a regular guest over the years in his previous position as the long-time Executive Chef of Mary Sue Milliken’s and Susan Feniger’s Border Grill Las Vegas at the Mandalay Bay Resort. Chef Mike was also principally responsible for creating the original menu at sister establishment, BBQ Mexicana, a popular fast-casual operation located across the corridor from Border Grill Las Vegas. Last year Chef Mike relocated to San Diego and now is at the culinary helm of the landmark La Jolla Beach & Tennis Club overseeing The Marine Room, The Shores Restaurant (at the adjacent La Jolla Shores Hotel) and all banquets at both properties. He succeeds now retired (and revered) Chef Bernard Guillas who was the well-traveled and very prominent Executive Chef (graciously representing the San Diego culinary community globally) there for an incredible 27 years! “For generations of San Diegans, the “Seahorse” symbol of The Marine Room has long stood for its dramatic on-the-surf location and award-winning cuisine. Considering this rare blend of culinary excellence, uncompromising service and beachfront setting, it’s no wonder The Marine Room has become a true San Diego landmark. Simply stated, this is fine dining at its finest.” “Opened in 1941, The Marine Room quickly became famous as pounding surf created dramatic displays against the restaurant’s windows. For 80 years, celebrities, world figures, residents, and visitors have made it a habit to enjoy the spectacular panoramic views of the Pacific and exceptional and innovative cuisine. When dining at The Marine Room you’re not reserving a table – you’re joining an 80-year tradition.” “The Shores Restaurant at The La Jolla Shores Hotel is “where beachside beauty meets the perfect bite.” Step straight from the sands to The Shores. Bring family and friends to experience an airy and beachy vibe for lunch, dinner or a refreshing cocktail, on their oceanfront patio. The Shores welcomes you to sample fresh seafood and a sustainable, California coastal-inspired menu.” “ “Dine among the waves and savor views of La Jolla Cove and the Pacific blue, along with delicious dishes made from farm-fresh ingredients, courtesy of the best local providers in San Diego and beyond. Pair your meal with properly-mixed cocktails, craft beers, or local wines.” “Chef Mike Minor wows guests with local favorites like his Ahi Tuna Wontons, Black Mussel Steamers, Baja Fish Tacos, Poke Bowls and Craft Burgers. The Shores Restaurant’s seasonal menus offer something special for every palate.” Both The Marine Room and The Shores Restaurant will be serving for Thanksgiving gatherings on Thursday, November 25th. Chef Mike Minor joins us with oyster shucking knife in hand. The post Show 448, October 23, 2021: Chef Mike Minor, Executive Chef, La Jolla Beach and Tennis Club Part One appeared first on SoCal Restaurant Show.

Chef Mike Minor is probably already familiar to listeners of the show because he’s been a regular guest over the years in his previous position as the long-time Executive Chef of Mary Sue Milliken’s and Susan Feniger’s Border Grill Las Vegas at the Mandalay Bay Resort. Chef Mike was also principally responsible for creating the original menu at sister establishment, BBQ Mexicana, a popular fast-casual operation located across the corridor from Border Grill Las Vegas. Last year Chef Mike relocated to San Diego and now is at the culinary helm of the landmark La Jolla Beach & Tennis Club overseeing The Marine Room, The Shores Restaurant (at the adjacent La Jolla Shores Hotel) and all banquets at both properties. He succeeds now retired (and revered) Chef Bernard Guillas who was the well-traveled and very prominent Executive Chef (graciously representing the San Diego culinary community globally) there for an incredible 27 years! “For generations of San Diegans, the “Seahorse” symbol of The Marine Room has long stood for its dramatic on-the-surf location and award-winning cuisine. Considering this rare blend of culinary excellence, uncompromising service and beachfront setting, it’s no wonder The Marine Room has become a true San Diego landmark. Simply stated, this is fine dining at its finest.” “Opened in 1941, The Marine Room quickly became famous as pounding surf created dramatic displays against the restaurant’s windows. For 80 years, celebrities, world figures, residents, and visitors have made it a habit to enjoy the spectacular panoramic views of the Pacific and exceptional and innovative cuisine. When dining at The Marine Room you’re not reserving a table – you’re joining an 80-year tradition.” “The Shores Restaurant at The La Jolla Shores Hotel is “where beachside beauty meets the perfect bite.” Step straight from the sands to The Shores. Bring family and friends to experience an airy and beachy vibe for lunch, dinner or a refreshing cocktail, on their oceanfront patio. The Shores welcomes you to sample fresh seafood and a sustainable, California coastal-inspired menu.” “Dine among the waves and savor views of La Jolla Cove and the Pacific blue, along with delicious dishes made from farm-fresh ingredients, courtesy of the best local providers in San Diego and beyond. Pair your meal with properly-mixed cocktails, craft beers, or local wines.” “Chef Mike Minor wows guests with local favorites like his Ahi Tuna Wontons, Black Mussel Steamers, Baja Fish Tacos, Poke Bowls and Craft Burgers. The Shores Restaurant’s seasonal menus offer something special for every palate.” Both The Marine Room and The Shores Restaurant will be serving for Thanksgiving gatherings on Thursday, November 25th. Chef Mike Minor continues with us with fish scaler knife in hand. The post Show 448, October 23, 2021: Chef Mike Minor, Executive Chef, La Jolla Beach and Tennis Club Part Two appeared first on SoCal Restaurant Show.

“Caprio Cellars is a small producer of Cabernet Sauvignon, Merlot, Cabernet Franc, and Sauvignon Blanc located in the heart of Walla Walla Valley, WA., one of the premier wine-growing regions in the world.” “Winemaker/Owner Dennis Murphy purchased the land where Caprio Cellars stands in 2003. Previously wheat fields, Dennis set out to make it the site of his first vineyard. This dream came to fruition in 2005 when the first plantings went in. Dennis named this vineyard “Eleanor” in homage to his late grandmother Eleanor Caprio. The first harvest took place in 2008, and once the first wines were bottled, the operation was given the name Caprio Cellars. Inspired by Dennis’ Italian ancestors’ connection to wine as an essential part of daily life, Caprio Cellars aims to carry on the tradition of establishing a culture of wine like that of Dennis’ Italian heritage while also contributing to the emerging tradition of Walla Walla winemaking.” “The team at Caprio Cellars believes in the transformative power of hospitality and a shared spirit of generosity. Their aim is to cultivate a wine culture that brings together fellowship, the senses, and discernment – creating a space for the social experience of sharing wine and learning how to appreciate it over time while always serving great food and wines in the European tradition.” Proprietor Dennis Murphy joins us to uncork all that is Caprio Cellars. The post Show 448, October 23, 2021: Dennis Murphy, Winemaker & Proprietor, Caprio Cellars, Walla Walla, Washington Part One appeared first on SoCal Restaurant Show.

“Caprio Cellars is a small producer of Cabernet Sauvignon, Merlot, Cabernet Franc, and Sauvignon Blanc located in the heart of Walla Walla Valley, WA., one of the premier wine-growing regions in the world.” “Winemaker/Owner Dennis Murphy purchased the land where Caprio Cellars stands in 2003. Previously wheat fields, Dennis set out to make it the site of his first vineyard. This dream came to fruition in 2005 when the first plantings went in. Dennis named this vineyard “Eleanor” in homage to his late grandmother Eleanor Caprio. The first harvest took place in 2008, and once the first wines were bottled, the operation was given the name Caprio Cellars. Inspired by Dennis’ Italian ancestors’ connection to wine as an essential part of daily life, Caprio Cellars aims to carry on the tradition of establishing a culture of wine like that of Dennis’ Italian heritage while also contributing to the emerging tradition of Walla Walla winemaking.” “Few Walla Walla wineries own estate vineyards. Caprio Cellars is one of them. The Caprio Estate is comprised of three sites: Eleanor’s, Octave and Sanitella. These sites are in the heart of the Walla Walla Valley and enjoy ideal sun exposure and vine-loving soil, yielding grapes of the highest quality and complexity for their estate wines. The Eleanor site consists of two acres of Cabernet Sauvignon and one of Merlot. Octave’s 22-acre hillside vineyard was planted in 2007 and consists of 16 acres of Cabernet Sauvignon, two acres of Merlot, two acres of Cabernet Franc, and one acre of Malbec. The newest, high elevation vineyard, Sanitella, in the SeVein, has Cabernet Sauvignon, Cab Franc and Sauvignon Blanc.” “Caprio Cellars is known in the Walla Walla Valley for their state-of-the-art tasting room and unparalleled hospitality. The entire Caprio team has a background in hospitality, and their ongoing commitment to the relational aspect of their business only adds to the experience of Caprio Cellars wines.” “In addition to an always complimentary tasting fee, the Caprio Cellars Kitchen offers seasonally inspired plates to accompany every wine tasting. Executive Chef and Walla Walla local Ian Williams strives to source local, organic, and sustainable ingredients for every delicious plate. The Caprio Cellars Tasting Room is open Wednesday through Sunday from 11 a.m. to 5 p.m. by reservation only. Caprio Cellars also hosts special events and regular winemaker dinners.” Proprietor Dennis Murphy continues with us while enjoying a glass of his 2018 Eleanor Estate Red Blend. The post Show 448, October 23, 2021: Dennis Murphy, Winemaker & Proprietor, Caprio Cellars, Walla Walla, Washington Part Two appeared first on SoCal Restaurant Show.

“Now a popular chef, tv host, and storyteller, Jonathan Bardzik left a comfortable corporate position a decade ago to embark upon his culinary calling – to share food, stories, and joy with audiences everywhere. In July Jonathan celebrated his career on the tenth anniversary of his first live cooking demonstration at Washington, DC’s historic Eastern Market with the release of his new book, Simple Summer: a recipe for joy and connection (Second Edition.)” “This new cookbook is an expanded and improved second edition of the wildly popular Simple Summer: a recipe for cooking and entertaining with ease. Each chapter highlights how to pair gorgeous food, delicious drinks, and the right music to make the most of summer. More than a collection of recipes, Simple Summer: a recipe for joy and connection allows you to indulge in rich lessons of joy and connection from Jonathan’s TedX Talk and keynote speeches while learning how to work with seasonal produce and increase your culinary skills. It is the perfect “recipe” for any great gathering — from boozy brunches and afternoons poolside, to shared plates at summer celebrations.” “Simple Summer: a recipe for joy and connection offers 40 versatile and easy to recreate recipes along with the inspiring stories and abundant joy that Jonathan is known for. Each one is accompanied with whimsical and refreshing beverage pairings and curated music playlists. With this book as your guide, you’ll be able to prepare mouthwatering meals just like those featured on the “Jonathan’s Kitchen: Seasons to Taste” TV Series, (8 episodes) available on Revry, all season long.” Jonathan Bardzik is our guest with a whisk at the ready. The post Show 448, October 23, 2021: Jonathan Bardzik with Simple Summer – A Recipe for Joy and Connection (Second Edition) Part One appeared first on SoCal Restaurant Show.

“Now a celebrated chef, tv host, and storyteller, Jonathan Bardzik left a comfortable corporate position a decade ago to embark upon his culinary calling – to share food, stories, and joy with audiences everywhere. In July Jonathan celebrated his career on the tenth anniversary of his first live cooking demonstration at Washington, DC’s historic Eastern Market with the release of his new book, Simple Summer: a recipe for joy and connection (Second Edition.)” Delightfully unexpected yet comforting and satisfying, the recipes themselves are as inspiring as the book’s heartwarming stories. Health-conscious food enthusiasts, home gardeners, and farm market fans alike will find inspiration and exciting new ways to make the most of summer’s bounty. These are the recipes you’ll want to appear on your table all summer long. From easy dinners at home to vacations in the mountains, at the beach or in your backyard. Simple Summer: a recipe for joy and connection brings both the starting cook and the experienced gourmet fresh, accessible and innovative ideas and techniques for making your simple summer all you want it to be.” “The host of Revry Channel’s 8 episode “Jonathan’s Kitchen: Seasons to Taste,” Jonathan Bardzik is a cook, author, and storyteller based in Washington, DC. Self-trained with more than 20 years of experience, Jonathan is inspired by the seasonal, local ingredients he grew up with and finds today at local farmers’ markets. Jonathan’s professional culinary career began in 2011 with weekly cooking demonstrations at DC’s historic Eastern Market. Since then, Jonathan has made more than 900 live appearances at venues across the country, including the U.S. Department of Agriculture and the National Geographic Museum, as well as countless virtual events for both corporate clients and private parties alike. He is a popular keynote speaker and has appeared on the TedX stage.” Jonathan continues with us spatula in hand. The post Show 448, October 23, 2021: Jonathan Bardzik with Simple Summer – A Recipe for Joy and Connection (Second Edition) 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. Last week Chef Andrew started explaining his perspective on the ongoing labor shortage in the restaurant business and what the future holds. It’s not unique to the restaurant business. With a reduced labor force available technology will now play an increasing role. More affordable delivery will be a part of the revised business model. Chef Andrew resumes the conversation. The post Show 448, October 23, 2021: Co-Host Chef Andrew Gruel of the Slapfish Restaurant Group with “Ask the Chef” appeared first on SoCal Restaurant Show.

“Otium, launched in late 2015 and recently reopened, is a contemporary restaurant that draws from the rich culinary heritage of Chef Timothy Hollingsworth (ex-The French Laundry.) It is designed to be a social restaurant with an open kitchen merging indoor and outdoor spaces. The restaurant’s name, Otium, has its roots in Latin, a word that is meant to emphasize a place where time can be spent on leisurely social activities.” We pull Proprietor & Chef Timothy Hollingsworth away from forming the sweet potato agnolotti in his busy kitchen for a visit. Modernist Pizza by Nathan Myhrvold and Chef Francisco Migoya is the result of 200,000 hours of work by the incredibly talented team of culinary professionals and food scientists at Modernist Cuisine. “It’s the ultimate deep dive into one of the world’s most beloved foods. Over four years of research in the making, Modernist Pizza delivers the story of pizza as it’s never been told before. The book is the culmination of Modernist Cuisine’s findings and discoveries into the deliciously diverse world of pizza, including, for the first time, a chapter on travel.” Chef Francisco Migoya joins us pizza peel in hand. The Gas Co is again providing a number of genuinely useful services to Chefs and Restaurateurs. The Energy Resource Center in Downey offers small group demonstrations, equipment testing and tours. The Gas Co features their “Try Before You Buy” program out of the Energy Resource Center. Their Commercial Service Techs provide maintenance tips and repair services to restaurant operators (typically at no charge.) The Gas Co. offers outreach to restaurant and foodservice operators to receive rebates on qualified gas equipment purchases. Representing SoCal Gas with an informative overview of all of these efforts is Gina Christian, Foodservice Technical Specialist and Vendor Outreach and Carmen Oliver, Customer Programs Advisor II. “Sella & Mosca winery was founded in 1899 by two Piemontese businessmen, Erminio Sella and Edgardo Mosca, revered to this day for their prominent roles in the Risorgimento (Italy’s 19th-century unification movement). It was their love of unexplored terrains that led Sella, an engineer, and Mosca, a lawyer, to venture to Sardinia and start a winery on this idyllic island. European vineyards were just starting to recover from a devastating Phylloxera infestation and Sella and Mosca had an ambitious plan to reclaim the vineyards in the area known as I Piani. Today, Sella & Mosca’s I Piani estate in Sardinia is the second largest contiguous vineyard in Italy and counts itself among the country’s most impressive wineries. Situated in the northwest corner of Sardinia, just inland from the historic port of Alghero, this 1,600-acre property with more than 1,200 acres of vines is one of the largest wine estates in Europe. Designated a DOC in 1995, Alghero is characterized by its iron-rich limestone, clay and sandy soils. In addition to the I Piani estate, Sella & Mosca also has vineyards in Sulcis DOC and Gallura DOCG.” Joining us to uncork all that is Sella & Mosca is Alfonso Gagliano, Brand Manager USA for Sella & Mosca 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. First Chef Andrew previews his “Ultimate Lobster Roll” how-to video available on YouTube. Chef Andrew then updates us on the impact to the area fisheries of the pipeline oil spill off the coast of Huntington Beach. He’ll also provide a status report on the ongoing labor shortage in the restaurant business. All of this and heaping helpings of extra deliciousness on this week’s not-to-miss show! The post Show 447, October 16, 2021: Show Preview with Executive Producer & Co-Host Andy Harris appeared first on SoCal Restaurant Show.

“Otium, launched in late 2015 and recently reopened, is a contemporary restaurant that draws from the rich culinary heritage of Chef Timothy Hollingsworth (ex-The French Laundry.) It is designed to be a social restaurant with an open kitchen merging indoor and outdoor spaces. The restaurant’s name, Otium, has its roots in Latin, a word that is meant to emphasize a place where time can be spent on leisurely social activities.” “Adjacent to one of Los Angeles’ most important cultural corridors — Grand Avenue — and next to its newest, most vibrant addition, the contemporary art museum, The Broad, Otium strips away the rigid formalities of dining while focusing on the quality of food, warm service, and relaxed casual ambience, paralleling the true essence of its name. The restaurant draws inspiration from the 100-year-old olive trees planted in The Broad’s adjacent Plaza by utilizing rustic cooking with wood fire and sustainable ingredients grown in the garden of the restaurant’s mezzanine.” “Partner and Chef Timothy Hollingsworth’s 13-year history in Napa Valley, blended with his present roots as an Angeleno living in downtown Los Angeles, sets the stage for an environment of sophisticated rusticity with highly eclectic, vibrant, and seasonal flavors.” “While working at The French Laundry under Chef Thomas Keller in 2008, Hollingsworth competed in the prestigious Bocuse d’Or USA, where he was awarded the opportunity to represent the United States at the Bocuse d’Or World Cuisine Contest—the biennial global cooking competition. In early 2009, Hollingsworth traveled to Lyon, France to compete in the prestigious event, where he placed sixth out of 24 prominent chef teams from around the world.” “Shortly after leaving his post at The French Laundry in 2013 and traveling to stage under acclaimed European Chefs including Alain Ducasse and Gordon Ramsay, Chef Hollingsworth moved to Los Angeles to begin new ventures. In his current role and first solo project at Otium, he looks to be a mentor to the next generation of aspiring chefs.” Chef Jonathan Granada is Chef Tim’s long-time Director of Culinary Operations. He initially met Chef Tim at The French Laundry in 2009. Chef Jonathan has earned many accolades of his own including winning Cochon 555’s “King of Porc” honors in 2017. He serves as the West Coast Ambassador for Ora King Salmon (New Zealand) as their West Coast Ambassador. Chef Timothy Hollingsworth joins us. The post Show 447, October 16, 2021: Executive Chef & Partner Timothy Hollingsworth, Otium, Los Angeles Part One appeared first on SoCal Restaurant Show.

“Otium, launched in late 2015 and recently reopened, is a contemporary restaurant that draws from the rich culinary heritage of Chef Timothy Hollingsworth (ex-The French Laundry.) It is designed to be a social restaurant with an open kitchen merging indoor and outdoor spaces. The restaurant’s name, Otium, has its roots in Latin, a word that is meant to emphasize a place where time can be spent on leisurely social activities.” “Adjacent to one of Los Angeles’ most important cultural corridors — Grand Avenue — and next to its newest, most vibrant addition, the contemporary art museum, The Broad, Otium strips away the rigid formalities of dining while focusing on the quality of food, warm service, and relaxed casual ambience, paralleling the true essence of its name. The restaurant draws inspiration from the 100-year-old olive trees planted in The Broad’s adjacent Plaza by utilizing rustic cooking with wood fire and sustainable ingredients grown in the garden of the restaurant’s mezzanine.” “Partner and Chef Timothy Hollingsworth’s 13-year history in Napa Valley, blended with his present roots as an Angeleno living in downtown Los Angeles, sets the stage for an environment of sophisticated rusticity with highly eclectic, vibrant, and seasonal flavors.” “While working at The French Laundry under Chef Thomas Keller in 2008, Hollingsworth competed in the prestigious Bocuse d’Or USA, where he was awarded the opportunity to represent the United States at the Bocuse d’Or World Cuisine Contest—the biennial global cooking competition. In early 2009, Hollingsworth traveled to Lyon, France to compete in the prestigious event, where he placed sixth out of 24 prominent chef teams from around the world.” “Shortly after leaving his post at The French Laundry in 2013 and traveling to stage under acclaimed European Chefs including Alain Ducasse and Gordon Ramsay, Chef Hollingsworth moved to Los Angeles to begin new ventures. In his current role and first solo project at Otium, he looks to be a mentor to the next generation of aspiring chefs.” Chef Jonathan Granada is Chef Tim’s long-time Director of Culinary Operations. He initially met Chef Tim at The French Laundry in 2009. Chef Jonathan has earned many accolades of his own including winning Cochon 555’s “King of Porc” honors in 2017. He serves as the West Coast Ambassador for Ora King Salmon (New Zealand) as their West Coast Ambassador. Chef Tim Hollingsworth continues with us. The post Show 447, October 16, 2021: Executive Chef & Partner Timothy Hollingsworth, Otium, Los Angeles Part Two appeared first on SoCal Restaurant Show.

Modernist Pizza by Nathan Myhrvold and Chef Francisco Migoya is the result of 200,000 hours of work by the talented team of culinary professionals and food scientists at Modernist Cuisine. “It’s the ultimate deep dive into one of the world’s most beloved foods. Over four years of research in the making, Modernist Pizza delivers the story of pizza as it’s never been told before. The book is the culmination of Modernist Cuisine’s findings and discoveries into the deliciously diverse world of pizza, including, for the first time, a chapter on travel.” “Whether you’re a professional pizzaiolo or new to making pizza, Modernist Pizza is for anyone who enjoys a slice. The recipes in the book were developed using both professional and home ovens (and equipment). Filled with gorgeous photographs and helpful illustrations, you’ll find guides to help you choose gear, determine where to start with their dough recipes, and build your own pizzas.” “Modernist Pizza explores all aspects of pizza. Volumes 1 and 2 cover the science, history, fundamentals, ingredients, pizza travels, and techniques of making pizza. Volume 3 is dedicated to both traditional and innovative recipes for pizza found around the globe. A Kitchen Manuel (400 pages, wire-bound) makes the recipes portable.” “Deep-dish pizza made with Neapolitan dough. A game-changing flavor-infused fiord di latte mozzarella. Ordinary canned soup, transformed into robust pizza sauce. The ultimate leftover slice. Backed by extensive experiments, Modernist Pizza contains new insights, techniques, and scientific knowledge that will take your pizza-making skills and creativity to the next level.” “Francisco Migoya is the coauthor of Modernist Bread (2017) and Modernist Pizza (2021.) As head chef, he leads the Modernist Cuisine culinary team in Bellevue, Washington. An innovative pastry chef Migoya is the author of three books on his own. He has been recognized as a top US pastry chef and chocolatier.” Prior to joining the Modernist Cuisine team, Migoya was a professor at the Culinary Institute of America, where his areas of instruction included bread, viennoiserie, pastry, and culinary science.” Chef Francisco Migoya joins us pizza peel in hand. The post Show 447, October 16, 2021: Francisco Migoya, Modernist Cuisine Head Chef on Modernist Pizza Part One appeared first on SoCal Restaurant Show.

Modernist Pizza by Nathan Myhrvold and Chef Francisco Migoya is the result of 200,000 hours of work by the talented team of culinary professionals and food scientists. “It’s the ultimate deep dive into one of the world’s most beloved foods. Over four years of research in the making, Modernist Pizza delivers the story of pizza as it’s never been told before. The book is the culmination of Modernist Cuisine’s findings and discoveries into the deliciously diverse world of pizza, including, for the first time, a chapter on travel.” “Whether you’re a professional pizzaiolo or new to making pizza, Modernist Pizza is for anyone who enjoys a slice. The recipes in the book were developed using both professional and home ovens (and equipment). Filled with gorgeous photographs and helpful illustrations, you’ll find guides to help you choose gear, determine where to start with their dough recipes, and build your own pizzas.” Modernist Pizza explores all aspects of pizza. Volumes 1 and 2 cover the science, history, fundamentals, ingredients, pizza travels, and techniques of making pizza. Volume 3 is dedicated to both traditional and innovative recipes for pizza found around the globe. A Kitchen Manuel (400 pages, wire-bound) makes the recipes portable.” “Deep-dish pizza made with Neapolitan dough. A game-changing flavor-infused fiord di latte mozzarella. Ordinary canned soup, transformed into robust pizza sauce. The ultimate leftover slice. Backed by extensive experiments, Modernist Pizza contains new insights, techniques, and scientific knowledge that will take your pizza-making skills and creativity to the next level.” “Francisco Migoya is the coauthor of Modernist Bread (2017) and Modernist Pizza (2021.) As head chef, he leads the Modernist Cuisine culinary team in Bellevue, Washington. An innovative pastry chef Migoya is the author of three books on his own. He has been recognized as a top US pastry chef and chocolatier.” Prior to joining the Modernist Cuisine team, Migoya was a professor at the Culinary Institute of America, where his areas of instruction included bread, viennoiserie, pastry, and culinary science.” Back in early February Chef Migoya conducted an informative Instagram presentation / demo for the Careers through Culinary Arts Program (C-CAP) (high school Culinary Arts students.) It was all about bagels with an emphasis about how the Modernist Cuisine team resolved the problem of the variety of possible toppings staying on the fresh-baked bagels after you buy them. It also highlights the process of how the innovative Modernist Cuisine team researches and then solves culinary dilemmas. Chef Francisco Migoya continues with us spoodle in hand. The post Show 447, October 16, 2021: Francisco Migoya, Modernist Cuisine Head Chef on Modernist Pizza Part Two appeared first on SoCal Restaurant Show.

The Gas Co is again providing a number of genuinely useful services to Chefs and Restaurateurs as the recovery continues. The Energy Resource Center in Downey offers small group demonstrations, equipment testing and tours. The Gas Co features their “Try Before You Buy” program out of the Energy Resource Center. Their Commercial Service Techs provide maintenance tips and repair services to restaurant operators (typically at no charge.) The Gas Co. offers outreach to restaurant and foodservice operators to receive rebates on qualified gas equipment purchases. Representing SoCal Gas with an informative overview of all of this is Gina Christian, Foodservice Technical Specialist and Vendor Outreach, and Carmen Oliver, Customer Programs Advisor II. The post Show 447, October 16, 2021: SoCal Gas’ Energy Resource Center with Gina Christian and Carmen Oliver appeared first on SoCal Restaurant Show.

“Sella & Mosca winery was founded in 1899 by two Piemontese businessmen, Erminio Sella and Edgardo Mosca, revered to this day for their prominent roles in the Risorgimento (Italy’s 19th-century unification movement). It was their love of unexplored terrains that led Sella, an engineer, and Mosca, a lawyer, to venture to Sardinia and start a winery on this idyllic island. European vineyards were just starting to recover from a devastating Phylloxera infestation and Sella and Mosca had an ambitious plan to reclaim the vineyards in the area known as I Piani.” “Today, Sella & Mosca’s I Piani estate in Sardinia is the second largest contiguous vineyard in Italy and counts itself among the country’s most impressive wineries. Situated in the northwest corner of Sardinia, just inland from the historic port of Alghero, this 1,600-acre property with more than 1,200 acres of vines is one of the largest wine estates in Europe. Designated a DOC in 1995, Alghero is characterized by its iron-rich limestone, clay and sandy soils. In addition to the I Piani estate, Sella & Mosca also has vineyards in Sulcis DOC and Gallura DOCG.” “As Sardinia’s foremost wine producer, Sella & Mosca is renowned for premium wines made exclusively from estate-grown grapes. In addition to native varieties such as Vermentino and Cannonau, the winery has successfully pioneered the introduction of international grape varieties, notably Cabernet Sauvignon and Sauvignon Blanc.” “Surrounded by landscaped gardens, the estate winery features multiple tasting rooms, an expertly designed enoteca and a fascinating exhibit showcasing replicas of archaeological finds unearthed on the estate and now housed in museums.” Joining us to uncork all that is Sella & Mosca is Alfonso Gagliano, Brand Manager USA for Sella & Mosca winery.mporter. The post Show 447, October 16, 2021: Sella & Mosca winery (Sardinia) with Alfonso Gagliano, US Brand Manager appeared first on SoCal Restaurant Show.

Our own Chef Andrew Gruel of the Slapfish Restaurant Group provides another timely and informative “Ask the Chef” segment where Chef Andrew responds to listeners thoughtful inquiries. First Chef Andrew previews his new “Ultimate Lobster Roll” how-to video available on You Tube. This is the initial offering in his embryonic “American Gravy” cooking tips YouTube series that Chef Andrew does with his wife, Lauren. Chef Andrew then updates us on the impact to the area fisheries of the pipeline oil spill off the coast of Huntington Beach. What’s current the situation with the spiny lobster season? He’ll also provide a status report on the ongoing labor shortage in the restaurant business. The post Show 447, October 16, 2021: Co-Host Chef Andrew Gruel of the Slapfish Restaurant Group with “Ask the Chef” appeared first on SoCal Restaurant Show.

“The Orange County Asian and Pacific Islander Community Alliance (OCAPICA) brings back its “Tastemakers of Orange County” fundraising event on Wednesday, October 13 in the Julianne and George Argyros Plaza at the Segerstrom Center for the Arts in Costa Mesa. Nearly two dozen local chefs will celebrate the Asian and Pacific Islander community, culture, and heritage by providing guests the opportunity to indulge in one-of-a-kind Asian and Pacific Island-inspired dishes. Proceeds from tickets sold for this event benefit OCAPICA to support mental health, health, workforce, youth in education, and civic engagement opportunities for low-income families throughout Orange County.” Participating Chef Shachi Mehra of ADYA and OCAPICA’s Sora Tanjasiri join us with all the delectable details. “Dierberg Estate Vineyard and Star Lane Vineyard were founded in 1996. Owners Jim and Mary Dierberg started this project with the intent of creating World-Class wines from three different AVA’s in Santa Barbara County. They began by planting vineyards in both Santa Maria Valley and at the beautiful Star Lane Ranch in Happy Canyon. Finally, with the addition of the Drum Canyon Vineyard in Sta. Rita Hills, Jim and Mary were able to accomplish their goal of crafting unique, terroir-driven wines that capture the best of these three distinctive sites.” “Under the Dierberg label, the focus is on the delicate and elegant Burgundian varietals; whereas, at Star Lane, the focus is on the more robust and powerful Bordeaux varieties. Their dedication to producing the highest quality wines can be seen from the care in the vineyards, through the winemaking process, to the wine in your glass!” Dierberg Estate Vineyard’s and Star Lane Vineyard’s Hospitality Director, Chris King, joins us to uncork all that is Star Lane Vineyard and Dierberg Estate Vineyard. “Nicolas Eatery is a family-run restaurant located on Pacific Coast Highway in Malibu serving delicious food with French cooking techniques, offering brunch, lunch and dinner service.” Patio seating is available. They celebrated their 2nd Anniversary in September. “The ingredients are fresh and organic and come from local farmers. Nicolas Eatery strives to provide their guests with the best experience. The menu is designed to allow guests to customize their orders as they please.” Proprietor Nicolas Fanucci is our guest. “Jonathan Club is a private social club with a rich history. Founded in 1895, the Club’s diverse member base enjoys fine dining, athletics and wellness facilities, spa services, social events and award shows. With two locations — one in downtown Los Angeles and one on the Santa Monica beach — Jonathan Club offers its members the very best of Southern California, and so much more.” As part of Jonathan Club’s long commitment to giving back to the community they are hosting the Michelin Stars Under the Stars fundraiser benefiting the Careers through Culinary Arts Program (C-CAP) on Friday evening, October 22nd at the original Town Club facility in Downtown Los Angeles. The headlining Chef is Dominique Crenn of the 3 Michelin Star Altier Crenn in San Francisco. The coordinating chef for the festivities is Jonathan Club’s Executive Chef Andreas Roller who joins us with a preview. Our own Chef Andrew Gruel of the Slapfish Restaurant Group provides another timely and informative “Ask the Chef” segment where Chef Andrew responds to listeners thoughtful inquiries. It’s National Seafood Month. Chef Andrew explains why that’s a cause for celebration. Also Chef Andrew provides insight on the offshore oil leak from a pipeline off the coast of Huntington Beach and the future implications for area seafood harvested in those waters. All of this and heaping helpings of extra deliciousness on this week’s not-to-miss show! The post Show 446, October 9, 2021: Show Preview with Executive Producer & Co-Host Andy Harris appeared first on SoCal Restaurant Show.

“The Orange County Asian and Pacific Islander Community Alliance (OCAPICA) brings back its “Tastemakers of Orange County” fundraising event on Wednesday, October 13 in the Julianne and George Argyros Plaza at the Segerstrom Center for the Arts in Costa Mesa. Nearly two dozen local chefs will celebrate the Asian and Pacific Islander community, culture, and heritage by providing guests the opportunity to indulge in one-of-a-kind Asian and Pacific Island-inspired dishes. Proceeds from tickets sold for this event benefit OCAPICA to support mental health, health, workforce, youth in education, and civic engagement opportunities for low-income families throughout Orange County.” “In addition to the food tastings, guests will have the opportunity to enjoy beverages by Gaviña Coffee, 7 Leaves Café, Firestone Walker 805, and Sierra Nevada. The celebration at Argyros Plaza will also include entertainment, a silent auction and opportunity drawing for guests to enjoy. Tickets are available to the public for $135 for VIP, which allows early entry at 6 p.m.; and $95 for General Admission from 7 p.m. to 9 p.m. More information and tickets can be found here.” “Established in 1997, the Orange County Asian and Pacific Islander Community Alliance (OCAPICA) is a community-based nonprofit organization providing free services to those in need in Orange County. OCAPICA staff speak 26 languages, including American Sign Language, and serve more than 40,000 community members a year. Program services include, health, mental health, youth education, workforce development, and civic engagement.” Participating Chef Shachi Mehra of ADYA (Anaheim Packing House and Irvine) and OCAPICA’s Sora Tanjasiri join us with all the delectable details. The post Show 446, October 9, 2021: Preview of “Tastemakers of Orange County” Benefit for OCAPICA appeared first on SoCal Restaurant Show.

“Dierberg Estate Vineyard and Star Lane Vineyard were founded in 1996. Owners Jim and Mary Dierberg started this project with the intent of creating World-Class wines from three different AVA’s in Santa Barbara County. They began by planting vineyards in both Santa Maria Valley and at the beautiful Star Lane Ranch in Happy Canyon. Finally, with the addition of the Drum Canyon Vineyard in Sta. Rita Hills, Jim and Mary were able to accomplish their goal of crafting unique, terroir-driven wines that capture the best of these three distinctive sites.” “Under the Dierberg label, the focus is on the delicate and elegant Burgundian varietals; whereas, at Star Lane, the focus is on the more robust and powerful Bordeaux varieties. Their dedication to producing the highest quality wines can be seen from the care in the vineyards, through the winemaking process, to the wine in your glass!” “Winemaker Tyler Thomas started with Dierberg and Star Lane Vineyards in the Summer of 2013. His affinity with the Central Coast started early, with his first full-time harvest job, at Fiddlehead Cellars. Though his career later steered him up to Sonoma, his return has been welcomed. “The entire valley made its imprint on me back then as I sampled vineyards in both Happy Canyon and Sta. Rita Hills.”” “Thomas is responsible for the day-to-day details of winemaking, from harvest to the final blending of the wines. He completed his B.S. and M.S. degrees in Botany at Colorado State University, and received a masters in Viticulture and Enology at U.C. Davis.” Dierberg Estate Vineyard’s and Star Lane Vineyard’s Hospitality Director, Chris King, joins us to uncork all that is Star Lane Vineyard and Dierberg Estate Vineyard. The post Show 446, October 9, 2021: Dierberg Estate Vineyard and Star Lane Vineyard, Santa Barbara County Part One appeared first on SoCal Restaurant Show.

“Dierberg Estate Vineyard and Star Lane Vineyard were founded in 1996. Owners Jim and Mary Dierberg started this project with the intent of creating World-Class wines from three different AVA’s in Santa Barbara County. They began by planting vineyards in both Santa Maria Valley and at the beautiful Star Lane Ranch in Happy Canyon. Finally, with the addition of the Drum Canyon Vineyard in Sta. Rita Hills, Jim and Mary were able to accomplish their goal of crafting unique, terroir-driven wines that capture the best of these three distinctive sites.” “Under the Dierberg label, the focus is on the delicate and elegant Burgundian varietals; whereas, at Star Lane, the focus is on the more robust and powerful Bordeaux varieties. Their dedication to producing the highest quality wines can be seen from the care in the vineyards, through the winemaking process, to the wine in your glass!” “The Dierberg’s and Star Lane Vineyards’ Tasting Room (by Appointment only) is located on their Sta. Rita Hills property, Drum Canyon Vineyard. Set towards the back of the property on Drum Canyon Road, the Tasting Room offers a flight of 5 wines featuring Dierberg • Star Lane wines for $25.” “This tasting showcases the incredible diversity of their three estate vineyards located in Santa Barbara County. The unique climates of each of the three vineyards allows Dierberg & Star Lane to produce: Cabernet Sauvignon, Chardonnay, Merlot, Pinot Noir, Sauvignon Blanc, and Syrah.” “Star Lane Vineyard itself is a Private Estate and is available for privately hosted tours and tastings by appointment only. The curated Estate Tour and Tasting Experience showcases the splendor of the Santa Ynez Valley and offers a behind-the-scenes look at the magic and beauty of the Star Lane Vineyard, Winery & Caves. The 120-minute signature journey begins with a tour of Dierberg’s expansive wine-making facility where guests will experience awe-inspiring views of one of Santa Barbara County’s most historic private ranches.” Dierberg Estate Vineyard’s and Star Lane Vineyard’s Hospitality Director, Chris King, continues with us to uncork all that is Star Lane Vineyard and Dierberg Estate Vineyard. The post Show 446, October 9, 2021: Dierberg Estate Vineyard and Star Lane Vineyard, Santa Barbara County Part Two appeared first on SoCal Restaurant Show.

“Nicolas Eatery is a family-run restaurant located on Pacific Coast Highway in Malibu serving delicious food with French cooking techniques, offering brunch, lunch and dinner service. Patio seating is available.” On-site parking is available. They celebrated their 2nd Anniversary in September. “The ingredients are fresh and organic and come from local farmers. Nicolas Eatery strives to provide their guests with the best experience. The menu is designed to allow guests to customize their orders as they please. “After all, you are the one eating it, and we are here to serve you.”” “Born and raised in Cannes France, Proprietor Nicolas Fanucci grew up surrounded by his large Franco-Italian family. A lunch or a dinner at his home was always an experience. Without surprise, he entered the hospitality business in his late teens starting to work from the bottom and learn his craft from the best in the business.” “Nicolas has worked for more than three decades in numerous landmark European and American establishments including Roger Verge’s, Le Moulin de Mougin, Chef Alain Ducasse’s Le Louis XV, Ninety Park Lane in London, La Grenouille and Le Cirque 2000 in New York City.” Nicolas previously served as a General Manager for The French Laundry in Yountville. Most recently, Nicolas was the General Manager at Bouchon Bistro in Beverly Hills (now sadly departed.) Nicolas Fanucci is our guest. The post Show 446, October 9, 2021: Nicolas Eatery, Malibu, with Proprietor Nicolas Fanucci appeared first on SoCal Restaurant Show.

“Jonathan Club is a private social club with a rich history. Founded in 1895, the Club’s diverse member base enjoys fine dining, athletics and wellness facilities, spa services, social events and award shows. For over a century, Jonathan Club has long reflected the warm and inviting character of southern California, making it an exceptional place its members could truly call a home away from home. With two locations — one in downtown Los Angeles and one on the Santa Monica beach — Jonathan Club offers its members the very best of Southern California, and so much more.” As part of Jonathan Club’s commitment to generously giving back to the community they are hosting the Michelin Stars Under the Stars fundraiser benefiting The Careers through Culinary Arts Program (C-CAP) on Friday evening, October 22nd at the Town Club facility in Downtown Los Angeles. The headlining Chef is Dominique Crenn of the 3 Michelin Star Altier Crenn in San Francisco. The coordinating chef is Jonathan Club’s Executive Chef Andreas Roller. Also in the esteemed chefs’ brigade that evening are Josiah Citrin (Melisse,) Gary Menes (Le Comptoir) and Pastry Chef Donald Wressell (Guittrard Chocolate Co.) Chef Roller joins us with an enticing preview. The post Show 446, October 9, 2021: Executive Chef Andreas Roller, Jonathan Club, Los Angeles appeared first on SoCal Restaurant Show.

Our own Chef Andrew Gruel of the Slapfish Restaurant Group provides another timely and informative “Ask the Chef” segment where Chef Andrew responds to listeners thoughtful inquiries. It’s National Seafood Month. Chef Andrew explains why that’s a cause for celebration and meaningful for all of us. Also Chef Andrew provides timely insight on the offshore oil leak from a ruptured pipeline located off the coast of Huntington Beach and the future implications for area seafood regularly harvested in those waters. Spiny Lobster season is on hold. The post Show 446, October 9, 2021: Co-Host Chef Andrew Gruel of the Slapfish Restaurant Group with “Ask the Chef” appeared first on SoCal Restaurant Show.

It’s the 9th Anniversary of the “SoCal Restaurant Show” on AM 830 KLAA. Thanks to all our loyal listeners over the years for being part of the Saturday morning fun. More years of food fun ahead… 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 promotion to Senior Vice President Culinary – Partner at Wolfgang Puck Catering based at the Dolby Theater (Hollywood & Highland) 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. Talk about great expectations…Chef Eric Klein takes a brief break from his busy kitchens to join us. Buellton’s celebrated Chef and Winemaker Frank Ostini is the grill master at Hitching Post 2 Restaurant and the Co-Winemaker at Hartley-Ostini Hitching Post Wines (with Gray Hartley.) We’re talking Santa Barbara County wine and Santa Maria BBQ with Chef Frank Ostini. If you’re a foodie in good-standing you’ve most likely heard of the ultimate outdoor dining experience, “Outstanding in the Field.” These ongoing, one-of-a-kind dining spectaculars are the creation of artist and chef, Jim Denevan. “A just released feature documentary, “Man In The Field: The Life and Art of Jim Denevan,” chronicles his memorable achievements. Instead of bringing the food to the restaurant, “Outstanding in the Field” has brought the restaurant to the food since 1999. Hosted at one long table, with 100 to 1000 guests dining together, Denevan has set tables in vineyards, beaches, meadows, fishing docks, and city streets. Over 120,000 lucky patrons in all 50 states and 16 countries have experienced this once-in-a-lifetime event and now Director Patrick Trefz’s film will allow audiences to experience it too.” The Director of “Man in The Field,” Patrick Trefz, is our guest. Luchador Brewing Co. is the first craft brewery in the city of Chino Hills. Co-owners Brent Miller & Jaime Benson have put blood, sweat, tears, and LOTS of beers into making Luchador Brewing Company a reality. Brewmaster Paul Marquez heads up their custom brew system, made up of eight, five-barrel brew tanks. Eventually Luchador will have 20 of their own brewed cervezas in addition to a few rotating guest tap handles. The in-house food truck, El Camion, is always cooking to make sure guests enjoy some delicious Mexican street food while beer-tasting. Proprietor Brent Miller joins us to tap the keg of all things Luchador Brewing Co. 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 details his volunteer efforts in support of Bastards American Canteen (Veteran Owned and Operated) with a location in Downey and soon to open in an expanded space in Temecula. They are sponsors of Save The Brave. All of this and heaping helpings of extra deliciousness on this week’s not-to-miss show! The post Show 445, October 2, 2021: Show Preview with Executive Producer & Co-Host Andy Harris 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 (Hollywood & Highland) 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. They are the official caterers for the newly opened Academy Museum of Motion Pictures ($484 million) at Wilshire Blvd. and Fairfax Avenue. Last Saturday night they catered the glitzy, star-studded Opening Gala for The Academy Museum of Motion Pictures. Talk about pressure! Chef Eric also talks about the adapted foodservice they orchestrated for the outside patio area Reception Lounge for the VIP attendees at this Year’s reformatted Oscar festivities at Union Station in Downtown Los Angeles. Starting on Monday they are responsible for the transplanted Spago restaurant at the BNP Paribas Open at Indian Wells Tennis Garden. Chef Eric Klein takes a brief break from his busy kitchens to join us. The post Show 445, October 2, 2021: Chef Eric Klein, Senior Vice President Culinary-Partner, Wolfgang Puck Catering appeared first on SoCal Restaurant Show.

Buellton’s celebrated Chef and Winemaker Frank Ostini is the grill master at Hitching Post 2 Restaurant and the Co-Winemaker at Hartley-Ostini Hitching Post Wines (with Gray Hartley.) We’re talking Santa Barbara County wine and classic Santa Maria BBQ with Chef Frank Ostini. “On the Central Coast of California BBQ has always meant grilling over an open fire of red oak, a style of cooking that is native to the area and goes back to the days of the Spanish Rancheros. By combining the old and the new, Hitching Post 2 has created an exciting cuisine with outstanding steaks, ribs and chicken, along with fresh fish and seafood and vegetarian options. They also create their own (world class) wines, Hartley – Ostini Hitching Post Wines, for sale and enjoyment in the restaurant and to the wider public.” “Hitching Post Wines strives to create flavorful handcrafted wines that possess poise and balance, putting a slice of Santa Barbara in each glass, and a piece of their soul in every bottle of Hitching Post. The spacious Hitching Post Wines Tasting Room is located adjacent to Hitching Post 2 restaurant on Highway 246 and has ample parking.” The Traditional Tasting at Hitching Post Wines priced at $15 per guest offers a flight of five Hitching Post Wines consisting of Pinks 2017; Hometown Pinot Noir 2016; Cork Dancer Pinot Noir 2015; Santa Maria Valley Pinot Noir 2015; and Gen Red 2016. A Reserve Tasting, priced at $20, includes five wines – Highliner Pinot Noir 2015; Perfect Set Pinot Noir 2015; Bien Nacido Pinot Noir 2015; Sanford & Benedict Pinot Noir 2015; and Four Top 2012. The caveat of the Reserve Tasting will be its ever-changing menu featuring rare single-vineyard bottlings and special older vintages of Hitching Post. “Hitching Post Wines Tasting Room would not be complete without the added flavor of Hitching Post 2’s Santa Maria Style BBQ food pairings to enjoy while tasting. Classic crowd-pleasing favorites served from the restaurant for Lunch (mid to late afternoon menu of appetizers & snacks, too) include HP Burgers; Triple-Fried French Fries; Santa Maria BBQ Artichokes; and Grilled Corn Quesadillas.” Chef Frank also remembers acclaimed Santa Barbara County Winemaker Jim Clendenen of Au Bon Climat who unexpectedly passed away earlier this year. The Restaurant and Tasting Room are open Wednesday through Sunday. Closed on Monday and Tuesday. The post Show 445, October 2, 2021: Chef and Winemaker Frank Ostini, Hitching Post 2 and Hartley-Ostini Hitching Post Wines Part One appeared first on SoCal Restaurant Show.

Buellton’s celebrated Chef and Winemaker Frank Ostini is the grill master at Hitching Post 2 Restaurant and the Co-Winemaker at Hartley-Ostini Hitching Post Wines (with Gray Hartley.) We’re now continuing talking Santa Barbara County wine and classic Santa Maria BBQ with Chef Frank Ostini. “On the Central Coast of California BBQ has always meant grilling over an open fire of red oak, a style of cooking that is native to the area and goes back to the days of the Spanish Rancheros. By combining the old and the new, Hitching Post 2 has created an exciting cuisine with outstanding steaks, ribs and chicken, along with fresh fish and seafood and vegetarian options. They also create their own (world class) wines, Hartley – Ostini Hitching Post Wines, for sale and enjoyment in the restaurant and to the wider public.” “Hitching Post Wines strives to create flavorful handcrafted wines that possess poise and balance, putting a slice of Santa Barbara in each glass, and a piece of their soul in every bottle of Hitching Post. The spacious Hitching Post Wines Tasting Room is located adjacent to Hitching Post 2 restaurant on Highway 246 and has ample parking.” The Traditional Tasting at Hitching Post Wines priced at $15 per guest offers a flight of five Hitching Post Wines consisting of Pinks 2017; Hometown Pinot Noir 2016; Cork Dancer Pinot Noir 2015; Santa Maria Valley Pinot Noir 2015; and Gen Red 2016. A Reserve Tasting, priced at $20, includes five wines – Highliner Pinot Noir 2015; Perfect Set Pinot Noir 2015; Bien Nacido Pinot Noir 2015; Sanford & Benedict Pinot Noir 2015; and Four Top 2012. The caveat of the Reserve Tasting will be its ever-changing menu featuring rare single-vineyard bottlings and special older vintages of Hitching Post. “Hitching Post Wines Tasting Room would not be complete without the added flavor of Hitching Post 2’s Santa Maria Style BBQ food pairings to enjoy while tasting. Classic crowd-pleasing favorites served from the restaurant for Lunch (mid to late afternoon menu of appetizers & snacks, too) include HP Burgers; Triple-Fried French Fries; Santa Maria BBQ Artichokes; and Grilled Corn Quesadillas.” The Restaurant and Tasting Room are open Wednesday through Sunday. Closed on Monday and Tuesday. The post Show 445, October 2, 2021: Chef and Winemaker Frank Ostini, Hitching Post 2 and Hartley-Ostini Hitching Post Wines Part Two appeared first on SoCal Restaurant Show.

If you’re a foodie in good-standing you’ve most likely heard of the ultimate outdoor dining experience, “Outstanding in the Field.” These ongoing, one-of-a-kind dining spectaculars (since 1999) are the creation of artist and chef, Jim Denevan. A just released feature documentary, Man In The Field: The Life and Art of Jim Denevan, chronicles his memorable achievements. ““MAN IN THE FIELD” profiles pioneering artist and chef Jim Denevan, founder of “Outstanding in the Field,” a radical alternative to the conventional dining experience. The documentary intimately reveals Denevan’s artistic and culinary gifts with land art in epic geometric formations alongside grand dinners in beautiful natural settings. Instead of bringing the food to the restaurant, “Outstanding in the Field” has brought the restaurant to the food since 1999. Hosted at one long table, with 100 to 1000 guests dining together, Denevan has set tables in vineyards, beaches, meadows, fishing docks, and city streets. Over 120,000 lucky patrons in all 50 states and 16 countries have experienced this once-in-a-lifetime event and now Director Patrick Trefz’s film will allow audiences to experience it too.” Five “Outstanding in the Field” dinner events will be part of the Los Angeles Times Food Bowl from October 7th to 16th. Locations are as varied as the Ecology Center in San Juan Capistrano, Wattles Farm in West Hollywood and the Huntington Beach Pier. The Director of “Man in The Field,” Patrick Trefz is our guest. The post Show 445, October 2, 2021: Director Patrick Trefz, “Man in The Field : The Life and Art of Jim Denevan” – Documentary appeared first on SoCal Restaurant Show.

Luchador Brewing Co. is the first craft brewery in the city of Chino Hills! “Co-owners Brent Miller & Jaime Benson have put blood, sweat, tears, and LOTS of beers into making Luchador Brewing Company a reality. Brewmaster Paul Marquez heads up their custom brew system, made up of eight five-barrel brew tanks. Eventually Luchador will have 20 of their own brewed cervezas in addition to a few rotating guest tap handles” The in-house food truck, El Camion, is always cooking to make sure guests enjoy some delicious Mexican street food while beer-tasting. Think Carne Asada Fries with crinkle cut fries, carne asada, queso sauce, pico de gallo and crema ; Gorditas with a handmade masa shell, refried beans, shredded lettuce, queso fresca stuffed with the guest’s choice of Carne Asada, Pollo Asado, Carnitas, Al Pastor or Picadillo; Taco de Pescado with Mahi-Mahi fried or grilled, cabbage, lime-crema and pico de gallo; and Poblano Gordo with a roasted poblano chile, picadillo, rice, queso, tomato-serrano sauce and served with fresh chips. Growlers & crowlers are available for take-out. Think Los Banditos Hazy DIPA with Amarillo, Cascade and NZH hops and Nutty Samoan Nut Brown Ale with macadamias and toasted coconut. Brent Miller is in-studio to tap the keg on all things Luchador Brewing Co. The post Show 445, October 2, 2021: Restaurateur Brent Miller , Luchador Brewing Co., Chino Hills Part One appeared first on SoCal Restaurant Show.

Luchador Brewing Co. is the first craft brewery in the city of Chino Hills! “Co-owners Brent Miller & Jaime Benson have put blood, sweat, tears, and LOTS of beers into making Luchador Brewing Company a reality. Brewmaster Paul Marquez heads up their custom brew system, made up of eight five-barrel brew tanks. Eventually Luchador will have 20 of their own brewed cervezas in addition to a few rotating guest tap handles” The in-house food truck, El Camion, is always cooking to make sure guests enjoy some delicious Mexican street food while beer-tasting. Think Carne Asada Fries with crinkle cut fries, carne asada, queso sauce, pico de gallo and crema ; Gorditas with a handmade masa shell, refried beans, shredded lettuce, queso fresca stuffed with the guest’s choice of Carne Asada, Pollo Asado, Carnitas, Al Pastor or Picadillo; Taco de Pescado with Mahi-Mahi fried or grilled, cabbage, lime-crema and pico de gallo; and Poblano Gordo with a roasted poblano chile, picadillo, rice, queso, tomato-serrano sauce and served with fresh chips. Growlers & crowlers are available for take-out. Think Los Banditos Hazy DIPA with Amarillo, Cascade and NZH hops and Nutty Samoan Nut Brown Ale with macadamias and toasted coconut. Brent Miller continues with us after tapping a fresh keg. The post Show 445, October 2, 2021: Restaurateur Brent Miller , Luchador Brewing Co., Chino Hills 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 details his volunteer efforts in support of Bastards American Canteen (Veteran Owned and Operated) with a location in Downey and soon to open on a grander scale in Temecula. They are sponsors of the non-profit Save The Brave. The post Show 445, October 2, 2021: Co-Host Chef Andrew Gruel of the Slapfish Restaurant Group with “Ask the Chef” appeared first on SoCal Restaurant Show.

“Be a part of the fifth annual Masters of Taste, as L.A.’s premier outdoor, luxury food and beverage festival returns and will be taking place on Sunday, April 3rd, 2022, from 3:00 pm to 7:00 pm on the field of the iconic Pasadena Rose Bowl with 100% of the proceeds going directly to benefit Union Station Homeless Services! Masters of Taste introduces Chef Vanda Asapahu as Host Chef of Masters of Taste 2022 which also happens to mark the 5th Anniversary of this celebrated event which had to be canceled in 2020 due to the Pandemic. Masters of Taste 2022 Culinary Master and Host Chef Vanda Asapahu is the chef and owner of Ayara Thai Cuisine and she has participated since its inception in April 2016.” Chef Vanda joins us with all the tasty details. “BBQ Mexicana, a quick service concept from celebrity Chefs Mary Sue Milliken and Susan Feniger, is located across from their Border Grill restaurant and adjacent to the Mandalay Bay Convention Center, at Mandalay Bay Resort and Casino in Las Vegas in Las Vegas and inside the new Allegiant Stadium, home of the Las Vegas Raiders (with two locations.)” Chef Susan Feniger is our guest with tongs at the ready. “Winemaking at Matthiasson Wines (Steve and Jill) is a natural extension of farming. The Matthiasson’s have both worked for many years in the sustainable agriculture and the local food movement, and in 2003 they started Matthiasson Wines based on those values. The wines are classical expressions of different grape varieties, some well-known like Chardonnay and Cabernet Sauvignon, and some rare like Ribolla Gialla and Refosco. The wines are refreshing, complement food, and are moderate in alcohol.” Matthiasson Wines is a 6-time James Beard Award nominee. Winemaker Steve Matthiasson is with us to gently pull the cork on all that is Matthiasson Winery. “Made In California – The California-Born Burger Joints, Diners, Fast Food & Restaurants That Changed America chronicles the history and influence of some of America’s best-known California-born restaurants. A&W Root Beer. Foster’s Freeze. IHOP. Der Wienerschnitzel. See’s Candies. Jack in the Box. You name the American food icon, and chances are its roots are in California. Food historian and Chef George Geary tells the remarkable stories of the early 20th-century food startups that captured America’s hearts and stomachs, from Bob’s Big Boy to McDonald’s, Winchell’s Donuts to In-N-Out, Peet’s Coffee to Taco Bell. With more than 200 historic and contemporary photos.” Author George Geary 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. Chef Andrew is the Host Chef for the very special Outstanding in the Field Dinner on the Huntington Beach Pier on October 12th. Sustainably caught seafood fresh from the ocean is on the menu. We’ll get a preview of this unusual dining spectacular. All of this and heaping helpings of extra deliciousness on this week’s not-to-miss show! The post Show 444, September 25, 2021: Show Preview with Executive Producer & Co-Host Andy Harris appeared first on SoCal Restaurant Show.

“Be a part of the fifth annual Masters of Taste, as L.A.’s premier outdoor, luxury food and beverage festival returns and will be taking place on Sunday, April 3rd, 2022, from 3:00 pm to 7:00 pm on the field of the Iconic Pasadena Rose Bowl with 100% of the proceeds going directly to benefit Union Station Homeless Services!” “Masters of Taste is introducing Chef Vanda Asapahu as Host Chef of Masters of Taste 2022 which also happens to mark the 5th Anniversary of this celebrated event which had to be canceled in 2020 due to the Pandemic. Masters of Taste 2022 Culinary Master and Host Chef Vanda Asapahu is the chef and owner of Ayara Thai Cuisine and she has participated since its inception in April 2016.” “Asapahu went to college at UCLA and to graduate school at Yale, then she spent four years living, traveling, and working her way through Thailand before returning home to Los Angeles. During Asapahu’s stay in her native country, she took extensive notes, which included absorbing Bangkok’s street food scene and reviving old family recipes. After cooking with relatives and eating her way through the streets and countryside, Asapahu brought back these treasured old recipes and new flavors to share at Ayara Thai. 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 Cuisine.” “I have had the pleasure of participating in Masters of Taste since its inaugural year,” states Asapahu. “As a proud UCLA alum (Go Bruins!), I’d give anything for the opportunity to cook, eat and dance on the field of the Rose Bowl. 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.” “The fifth annual Masters of Taste 2022 is expected to 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, a premier 50-Yard-Line Cocktail Bar featuring top Mixologists from four of L.A.’s most distinguished drinking destinations, select wineries, local craft breweries, cold-pressed juices, cold brew coffee, live entertainment and much, much more.” Chef Vanda joins us with all the enticing details. Ayara Thai Cuisine in Westchester is currently open for Take-Out orders and their Thai Thursday Night Street Food Series. The post Show 444, September 25, 2021: Chef & Restaurateur Vanda Asapahu, Ayara Thai Cuisine. Preview of Masters of Taste 2022 at The Rose Bowl appeared first on SoCal Restaurant Show.

“BBQ Mexicana, a quick service concept from celebrity Chefs Mary Sue Milliken and Susan Feniger, is located across from Border Grill restaurant and adjacent to the Mandalay Bay Convention Center, at Mandalay Bay Resort and Casino in Las Vegas and inside the new Allegiant Stadium, home of the Las Vegas Raiders (with two locations.)” “Inspired by Mary Sue and Susan’s travels to Mexico, where they fell in love with delicious barbacoa and smoked meats, the menu offers a variety of bowls, salads, and burritos filled with mesquite smoked chicken, pulled pork, slow smoked brisket and tofu in addition to aguas frescas, beers and margaritas to go. BBQ Mexicana utilizes seasonal, locally grown ingredients, organic rice and beans, and meats and poultry raised without antibiotics or hormones.” Also from Chefs Mary Sue and Susan at Allegiant Stadium is their Pacha Mamas cart located near the BBQ Mexicana stand on the 100 Level near the South Entrance. It’s a skewers a la plancha menu. Chef Susan Feniger is our guest with tongs at the ready. The post Show 444, September 25, 2021: Chef Susan Feniger, BBQ Mexicana at Allegiant Stadium, home of the Las Vegas Raiders appeared first on SoCal Restaurant Show.

“Winemaking at Matthiasson Wines (Steve and Jill) is a natural extension of farming. The Matthiasson’s have both worked for many years in the sustainable agriculture and local food movement, and in 2003 they started Matthiasson Wines based on those values. The wines are classical expressions of different grape varieties, some well-known like Chardonnay and Cabernet Sauvignon, and some rare like Ribolla Gialla and Refosco. The wines are refreshing, complement food, and are moderate in alcohol.” Matthiasson Wines is a 6-time James Beard Award nominee. “Matthiasson fervently believe the old maxim that “wine is made in the vineyard,” and consider themselves farmers first. They carefully tailor organic viticultural practices to each vineyard — this is how Matthiasson harvests healthy and fully ripe fruit with balanced levels of alcohol and acidity. They do their best to protect and enhance the natural environment in the process.” “Matthiasson Winery in Napa is open for in-person tastings at the winery and vineyard! They host a limited number of outdoor tastings by appointment 7 days a week. The tastings are approximately 60-75 minutes in length and include a comprehensive lineup of 5 to 6 wines.” Winemaker Steve Matthiasson is with us to pull the cork on all that is Matthiasson Winery. The post Show 444, September 25, 2021: Winemaker Steve Matthiasson, Matthiasson Wines, Napa Part One appeared first on SoCal Restaurant Show.

“Winemaking at Matthiasson Wines (Steve and Jill) is a natural extension of farming. The Matthiasson’s have both worked for many years in the sustainable agriculture and local food movement, and in 2003 they started Matthiasson Wines based on those values. The wines are classical expressions of different grape varieties, some well-known like Chardonnay and Cabernet Sauvignon, and some rare like Ribolla Gialla and Refosco. The wines are refreshing, complement food, and are moderate in alcohol.” Matthiasson Wines is a 6-time James Beard Award nominee. “Matthiasson fervently believe the old maxim that “wine is made in the vineyard,” and consider themselves farmers first. They carefully tailor organic viticultural practices to each vineyard — this is how Matthiasson harvests healthy and fully ripe fruit with balanced levels of alcohol and acidity. They do their best to protect and enhance the natural environment in the process.” “Matthiasson Winery in Napa is open for in-person tastings at the winery and vineyard! They host a limited number of outdoor tastings by appointment 7 days a week. The tastings are approximately 60-75 minutes in length and include a comprehensive lineup of 5 to 6 wines.” Winemaker Steve Matthiasson pours a glass of his 2019 Napa Valley Ribolla Gialla, Matthiasson Vineyards, and continues with us. The post Show 444, September 25, 2021: Winemaker Steve Matthiasson, Matthiasson Wines, Napa Part Two appeared first on SoCal Restaurant Show.

“Made In California – The California-Born Burger Joints, Diners, Fast Food & Restaurants That Changed America chronicles the history and influence of some of America’s best-known California-born restaurants.” “A&W Root Beer. Foster’s Freeze. IHOP. Der Wienerschnitzel. See’s Candies. Jack in the Box. You name the American food icon, and chances are its roots are in California. Food historian and chef George Geary tells the remarkable stories of the early 20th-century food startups that captured America’s hearts and stomachs, from Bob’s Big Boy to McDonald’s, Winchell’s Donuts to In-N-Out, Peet’s Coffee to Taco Bell. With more than 200 historic and contemporary photos.” “George Geary is the author of many hit books, including L.A.’s Legendary Restaurants and The Cheesecake Bible. He is a cooking teacher, pastry chef, culinary travel guide, and in-demand public speaker. A California native, he lives in the Los Angeles area.” In 2022 look for George Geary’s sequel to his 2016 L.A.’s Legendary Restaurants book (with recipes.) George Geary is our guest with a cup of Peet’s Coffee in hand. The post Show 444, September 25, 2021: George Geary with Made in California – The California-Born Burger Joints, Diners, Fast Food & Restaurants That Changed America Part One appeared first on SoCal Restaurant Show.

“Made In California – The California-Born Burger Joints, Diners, Fast Food & Restaurants That Changed America chronicles the history and influence of some of America’s best-known California-born restaurants.” “A&W Root Beer. Foster’s Freeze. IHOP. Der Wienerschnitzel. See’s Candies. Jack in the Box. You name the American food icon, and chances are its roots are in California. Food historian and chef George Geary tells the remarkable stories of the early 20th-century food startups that captured America’s hearts and stomachs, from Bob’s Big Boy to McDonald’s, Winchell’s Donuts to In-N-Out, Peet’s Coffee to Taco Bell. With more than 200 historic and contemporary photos.” “George Geary is the author of many hit books, including L.A.’s Legendary Restaurants and The Cheesecake Bible. He is a cooking teacher, pastry chef, culinary travel guide, and in-demand public speaker. A California native, he lives in the Los Angeles area.” In 2022 look for George Geary’s sequel to his 2016 L.A.’s Legendary Restaurants book (with recipes.) George Geary continues with us with a 2nd cup of Peet’s Coffee in hand. The post Show 444, September 25, 2021: George Geary with Made in California – The California-Born Burger Joints, Diners, Fast Food & Restaurants That Changed America 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 is the Host Chef for the high-profile Outstanding in the Field Dinner on the Huntington Beach Pier on October 12th. Sustainably caught seafood fresh from the ocean is on the menu. Chef Andrew is joined by Chef Craig Brady of Haven Craft Kitchen + Bar and Chef Brian Bornemann of Crudo e Nudo. We’ll get a preview of this unusual and very special dining spectacular. Chef Andrew advises that this is, by necessity, a high-ticket item at $385 per guest due to the uniqueness of the dining experience and the meaningful charitable component. Be monitoring Chef Andrew’s social media as there will be opportunities for food fans to be awarded places at his “Outstanding in the Field” table courtesy of Chef Andrew. The post Show 444, September 25, 2021: Co-Host Chef Andrew Gruel of the Slapfish Restaurant Group with “Ask the Chef” appeared first on SoCal Restaurant Show.

“Deemed one of the best restaurants in Paso Robles since its launch in 2009, Thomas Hill Organics is a farm-to-table restaurant dedicated to serving creative, organic cuisine and highlighting unique wines from the Central Coast.” Serving Lunch, Dinner and Sunday Brunch. Proprietress Debbie Thomas joins us. “Baking is an integral part of Jewish culture and traditions. Whether you’re making challah for Shabbat, macaroons for Passover or babka for family brunch, The Essential Jewish Baking Cookbook (Rockridge Press) by first time cookbook author and food blogger (OMG! Yummy) Beth Lee helps capture the essence of traditional Jewish baking in your kitchen. It’s filled with 50 classic recipes―those you might remember your bubbe (grandma) or mom whipping up―with clear instructions to help make them successfully every time.” “With appealing photographs from photographer Annie Martin and stories and recipes representing Ashkenazic, Sephardic, and Mizrahi backgrounds, Essential Jewish Baking celebrates the rich history and warmth of traditional Jewish baked goods.” Beth Lee is out guest with rolling pin in hand. Mayfield Restaurant & Market is an ambitious, glowingly reviewed, modern California restaurant and market located in Downtown San Juan Capistrano in an extensively refurbished historic building. It’s on two levels and includes a comfortable upper level covered patio. The menu has a distinctive Mediterranean and Levant flair and there is also an extensive cocktail list along with an ample selection of craft beers and natural wines. They just celebrated their Year Anniversary. Proprietor George Barker joins us with an update. “El Granjero Cantina under the culinary direction of Chef Jenni Sklar, celebrates Mexican cuisine at the historic Original Farmers Market at 3rd and Fairfax. El Granjero’s bright and festive cantina including a spacious outdoor patio is a true neighborhood locale, built for local neighbors and visitors alike.” “El Granjero offers guests a wide selection of options to choose from, including rice bowls, tacos, tlayuda, tacos dorados for a diverse range of meat eaters, vegetarians, and vegans. Their bar program is dedicated to honoring traditional agave- based spirits of Mexico with frozen margaritas and cocktails on tap.” “This summer, Brooklyn-born Kombrewcha Hard Kombucha and Los Angeles-based Golden Road Brewing have come together to create a one-of-kind product, Passion Fruit Hard Kombucha.” “Working with the Kombrewcha team to create this new flavor was a complete collaboration and we couldn’t be prouder of the final result,” said Victor Novak, Brewmaster, Golden Road Brewing. “The Passion Fruit Hard Kombrewcha is a harmonious balance that’s true to both Golden Road and Kombrewcha’s craft, with a hint of classic kombucha acidity on the nose and palate, complemented by the passion fruit. We’re thrilled to have had the opportunity to create something new in the kombucha space and hope folks love it as much as we do.” Golden Road’s acclaimed Brewmaster Victor Novak pops the tab on a chilled can of Passion Fruit Hard Kombucha 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. Bracken’s Kitchen presented their annual benefit, The Hungry Games 4.0 on Thursday evening, September 9th to benefit the less fortunate and food insecure in Southern California. Chef Andrew was one of the very busy participating chefs. We’ll get a wrap-up report. All of this and heaping helpings of extra deliciousness on this week’s not-to-miss show! The post Show 443, September 18, 2021: Show Preview with Executive Producer & Co-Host Andy Harris appeared first on SoCal Restaurant Show.

“Deemed one of the best restaurants in Paso Robles since its launch in 2009, Thomas Hill Organics is a farm-to-table restaurant dedicated to serving creative, organic cuisine and highlighting unique wines from the Central Coast.” Serving Lunch, Dinner and Sunday Brunch. “With a dynamic menu reflecting Paso Robles’ local abundance, Thomas Hill Organics sources a vivid array of fresh ingredients to concoct bold, imaginative dishes. What began as a humble organic CSA showcasing the Central Coast’s bounty quickly evolved into a popular destination for creatively prepared, honest food.” “Thomas Hill Organics believes in the significance of organic, regionally-produced food, working with California purveyors for their poultry, fish, beef, lamb, and exotic meats. Nearby farmers provide their fruits and vegetables, which are always straight-from-the-earth fresh, and the breads are crafted by local bakers who are celebrated artisans of their trade.” Proprietress and Founder Debbie Thomas joins us. The post Restaurateur Debbie Thomas, Thomas Hill Organics, Paso Robles appeared first on SoCal Restaurant Show.

“Baking is an integral part of Jewish culture and traditions. Whether you’re making challah for Shabbat, macaroons for Passover or babka for family brunch, The Essential Jewish Baking Cookbook (Rockridge Press) by first time cookbook author and food blogger (OMG! Yummy) Beth Lee helps capture the essence of traditional Jewish baking in your kitchen. It’s filled with 50 classic recipes―those you might remember your bubbe (grandma) or mom whipping up―with clear instructions to help make them successfully every time.” “With appealing photographs from photographer Annie Martin and stories and recipes representing Ashkenazic, Sephardic, and Mizrahi backgrounds, Essential Jewish Baking celebrates the rich history and warmth of traditional Jewish baked goods.” “Beth A. Lee grew up on the East Coast before moving to Northern California, far away from the traditional Jewish food she was raised on. She attended the University of California, Berkeley, where she received a degree in business and pursued a marketing career in Silicon Valley.”“In 2010, Beth realized she preferred pita chips over computer chips and launched her food blog, OMG! Yummy. Through her blog, she reconnected with her love of cooking and her passion for documenting her family’s multicultural food traditions.” Beth shares her recipe from The Essential Jewish Baking Cookbook for Sweet Challah Rolls with Apple Currant Filling. Beth Lee is our guest with rolling pin in hand. The post Show 443, September 18, 2021: Beth Lee of “OMG! Yummy” with The Essential Jewish Baking Cookbook appeared first on SoCal Restaurant Show.

Mayfield Restaurant & Market is an ambitious, glowingly reviewed modern California restaurant and market located in Downtown San Juan Capistrano in an extensively refurbished historic building. It’s on two levels and includes a comfortable covered 2nd level patio. The menu has a distinctive Mediterranean and Levant flair and there is also an extensive cocktail list along with an ample selection of craft beers and natural wines. They just celebrated their Year Anniversary as a welcome addition to the burgeoning San Juan Capistrano dining scene. A new menu item is PEI Mussels with Peach Harissa and served with 61hundred Sourdough. The Mayfield Market is stocked with premium food products made in-house and items Mayfield uses and loves. They carry anything to do with eating and drinking well, including pantry items, natural wines, homeware, cookbooks and more. Proprietor George Barker joins us with an update. The post Show 443, September 18, 2021: George Barker, Proprietor, Mayfield Restaurant & Market, San Juan Capistrano appeared first on SoCal Restaurant Show.

“El Granjero Cantina under the culinary direction of Chef Jenni Sklar, (ex-Lucques and Son of a Gun) celebrates Mexican cuisine at the historic Original Farmers Market at 3rd and Fairfax. El Granjero’s bright and festive cantina including a spacious outdoor patio is a true neighborhood locale, built for local neighbors and visitors alike.” “El Granjero offers guests a wide selection of options to choose from, including rice bowls, tacos, tlayuda, tacos dorados for a wide range of meat eaters, vegetarians, and vegans. Their bar program is dedicated to honoring traditional agave based spirits of Mexico with frozen margaritas and cocktails on tap.” El Granjero serves Lunch (weekdays) and Dinner nightly and a newly introduced Weekend Brunch. Also Happy Hour on Weekdays from 3 to 6:00 p.m. with food and libations priced at $9.00. Chef Jenni Sklar is our guest with fresh guacamole in hand. The post Show 443, September 18, 2021: Chef Jenni Sklar, El Granjero Cantina, Original Farmers Market Part One appeared first on SoCal Restaurant Show.

“El Granjero Cantina under the culinary direction of Chef Jenni Sklar, celebrates Mexican cuisine at the historic Original Farmers Market at 3rd and Fairfax. El Granjero’s bright and festive cantina including a spacious outdoor patio is a true neighborhood locale, built for local neighbors and visitors alike.” “El Granjero offers guests a wide selection of options to choose from, including rice bowls, tacos, tlayuda, tacos dorados for a wide range of meat eaters, vegetarians, and vegans. Their bar program is dedicated to honoring traditional agave based spirits of Mexico with frozen margaritas and cocktails on tap.” El Granjero serves Lunch (weekdays) and Dinner nightly and a newly introduced Weekend Brunch. Also Happy Hour on Weekdays from 3 to 6:00 p.m. with food and libations priced at $9.00. Chef Jenni Sklar continues with a Chili Braised Beef Dorado in hand. The post Show 443, September 18, 2021: Chef Jenni Sklar, El Granjero Cantina, Original Farmers Market Part Two appeared first on SoCal Restaurant Show.

“This summer, Brooklyn-born Kombrewcha Hard Kombucha and Los Angeles-based Golden Road Brewing came together to create a one-of-kind product, Passion Fruit Hard Kombucha.” “Now on shelves throughout California for a limited-run, Passion Fruit Hard Kombucha reflects the unique personalities of both collaborators – nailing Kombrewcha’s penchant for refreshing fruit flavors and Golden Road’s fan-favorite fruit-forward beers and seltzers. This tangy, refreshing, gluten-free, 100% organic beverage is brewed to 6% ABV through natural fermentation.” “Passion Fruit Hard Kombucha will not only appeal to hard kombucha lovers, but all consumers, including those who may love hard seltzers, wine, craft beers, or are seeking alternative and refreshing beverage options to cap off the remaining weeks of the summer season.” “Working with the Kombrewcha team to create this new flavor was a complete collaboration and we couldn’t be prouder of the final result,” said Victor Novak, Brewmaster, Golden Road Brewing. “The Passion Fruit Hard Kombrewcha is a harmonious balance that’s true to both Golden Road and Kombrewcha’s craft, with a hint of classic kombucha acidity on the nose and palate, complemented by the passion fruit. We’re thrilled to have had the opportunity to create something new in the kombucha space and hope folks love it as much as we do.” “Passion Fruit Hard Kombucha is now available in 12 oz. can six-packs at select retailers throughout California while supplies last as well as in the Golden Road Pubs in Los Angeles, Anaheim and Huntington Beach.” Golden Road’s acclaimed Brewmaster Victor Novak pops the tab on a can of a properly chilled Passion Fruit Hard Kombucha and joins us. The post Show 443, September 18, 2021: Brewmaster Victor Novak, Golden Road Brewing – collaboration with Kombrewcha Hard Kombucha 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. Bracken’s Kitchen presented their annual benefit, The Hungry Games 4.0 on Thursday evening, September 9th to benefit the less fortunate and food insecure in Southern California. Chef Andrew was one of the participating chefs. We’ll get the wrap-up report. As his own remembrance of 9/11 Chef Andrew ran in, and completed, the annual Surf City Marathon (25th running) in Huntington Beach on September 11th. Love of Country was the resounding theme. He shares some observations… The post Show 443, September 18, 2021: Co-Host Chef Andrew Gruel of the Slapfish Restaurant Group with “Ask the Chef” appeared first on SoCal Restaurant Show.

Today we also honor the memory of all Americans who perished in the tragedy of 9/11. Particularly meaningful for us are the 79 staff members of Windows on the World restaurant located on the 106th and 107th Floors of the North Tower at the World Trade Center. The staff was truly international representing dozens of countries. Also the 91 guests who were there for breakfast functions at the time. All Porto’s Bakery and Café locations have reopened for dine-in at 50 per cent capacity. The locations are Burbank, Buena Park, Downey, Glendale and West Covina. Northridge launches soon. The expanding Porto’s Bake at Home ships their best-selling pastries nationwide. They are unbaked, frozen and come direct to you so you can bake them fresh in your own oven. “It’s like having a Porto’s Bakery in your home.” Popular items available include Cheese Rolls, Guava Cheese Strudel, Chicken Empanadas and Potato Balls. 2nd generation baker & Family member, Betty Porto (Porto’s Vice President of Community Relations,) is our guest with rolling pin in hand. “The American Institute of Wine & Food (AIWF) is a national non-profit educational organization established in 1981 by Robert Mondavi, Julia Child, Richard Graff and others to promote a forum for the study and enjoyment of gastronomy.” “The San Diego Chapter of AIWF awards scholarships for the pursuit of culinary arts, enology/viticulture, and beverage studies in full or part-time accredited continuing education programs. The scholarships typically range from $350 to $3,000, and the funds do not need to be repaid. Since the money for the scholarships is raised by the San Diego Chapter, scholarships are only awarded to people who are connected to San Diego by school, work, or recent involvement in food or wine in the area. The scholarship money may be used for study within or outside of San Diego County.” Representing the San Diego Chapter to explain the Scholarship Program is AIWF San Diego Board member Heidi Pigeon of Posh Pantry. The newly opened Esperanza Cocina de la Playa in Manhattan Beach is under the culinary direction of Corporate Chef Raymond Alvarez and Head Mixologists John Fox(GM) and Kevin Williams (Beverage Manager.) Chef Ray is the busy Corporate Executive Chef for the Baja Sharkeez Restaurant Group (Baja Sharkeez, Panama Joe’s, Killarney’s, Sandbar, Palmilla and Tower 12.) “Esperanza beckons guests with modern interpretations of traditional Sonoran cuisine and an expertly crafted bar program.” Chef Raymond takes a break from his busy kitchens to join us. “What started with Rodney Strong’s (now evolved into Rodney Strong Wine Estates) vision over 60 years ago segued to an almost four-decade long career of Winemaker Emeritus Rick Sayre at Rodney Strong. Rick passed the baton in 2018 to current Director of Winemaking Justin Seidenfeld, who today leads the passionate winemaking team that creates critically acclaimed wines vintage after vintage with an eye towards the future. That future is led by innovative new products like ROWEN Wine Company, the 15-year passion project on Rodney Strong Wine Estate’s remote and rugged Cooley Ranch Vineyard.” Winemaker Justin Seidenfeld joins us to pull the cork on all that is Rodney Strong Wine Estates. “Bob and Jane Oswaks, owners and proprietors of the award-winning Bob’s Well Bread Bakery in Los Alamos, debuted their long-awaited second location at the historic Ballard Store at 2449 Baseline Avenue in Ballard, California late last year. The 1,500 square foot Bob’s Well Bread at the Ballard Store was designed by The Oswaks, located fourteen miles south from their flagship store. The Oswaks rotate regularly between both operations to ensure the quality and standards of hospitality, food and beverage. Chef Gary Clark leads the new kitchen.” “Since its inception in 2014, locals, travelers and journalists alike have embraced Bob’s Well Bread Bakery artisan breads and bakery. The bakery has successfully become a family business and an integral part of the growing Los Alamos community, which has developed into a richly diverse wine country destination. Bob’s Well Bread Bakery and the Oswaks family are committed to products that are hand-made with only the finest ingredients and natural starters.” Artisan Bread Baker & Proprietor Bob Oswaks joins us with a Pain au Chocolat in hand. Co-Host Chef Andrew Gruel of the Slapfish Restaurant Group rejoins us next week. He ran this morning in the 25th annual Surf City Marathon. He completed the full 26 miles. All of this and heaping helpings of extra deliciousness on this week’s not-to-miss show! The post Show 442, September 11, 2021: Show Preview with Executive Producer & Co-Host Andy Harris appeared first on SoCal Restaurant Show.

All Porto’s Bakery and Café locations have reopened for dine-in at 50 per cent capacity. The locations are Burbank, Buena Park, Downey, Glendale and West Covina. Be watching for the pending Northridge opening. In the meantime Porto’s has a bakery stand at the Northridge Farmers Market at Northridge Fashion Center every Wednesday night. Porto’s Bake at Home ships their best-selling pastries nationwide. They are unbaked, frozen and come direct to you so you can bake them fresh in your own oven. “It’s like having a Porto’s Bakery in your home.” Popular items available include Cheese Rolls, Guava Cheese Strudel, Chicken Empanadas and Potato Balls. 2nd generation baker & Family member, Betty Porto (Porto’s Vice President of Community Relations,) is our guest with rolling pin in hand. The post Show 442, September 11, 2021: Betty Porto, Vice President of Community Relations, Porto’s Bakery & Café appeared first on SoCal Restaurant Show.

“The American Institute of Wine & Food (AIWF) is a national non-profit educational organization established in 1981 by Robert Mondavi, Julia Child, Richard Graff and others to promote a forum for the study and enjoyment of gastronomy. The AIWF is dedicated to advancing the understanding, appreciation, and quality of wine and food through fun educational experiences in support of its Days of Taste® and Scholarship programs.” “The San Diego Chapter of AIWF awards scholarships for the pursuit of culinary arts, enology/viticulture, and beverage studies in full or part-time accredited continuing education programs. The scholarships typically range from $350 to $3,000, and the funds do not need to be repaid. All schools must be accredited. Since the money for the scholarships is raised by the San Diego Chapter, scholarships are only awarded to people who are connected to San Diego by school, work, or recent involvement in food or wine in the area. The scholarship money may be used for study within or outside of San Diego County. Applications are accepted until October 1, 2021.” Representing the San Diego Chapter to explain the Scholarship Program is Heidi Pigeon of Posh Pantry. Heidi is a Board Member of the San Diego Chapter of the AIWF as well as serves on the Scholarship Committee. The post Show 442, September 11, 2021: AIWF San Diego Chapter Scholarship Program appeared first on SoCal Restaurant Show.