SoCal Restaurant Show

The Strong National Museum of Play in Rochester, New York is truly a world of Imagination. “It’s the ultimate play destination for all ages! “Guests explore New York’s largest year-round cultural attraction and experience two floors – more than a city block long – of hands-on, dynamic, interactive exhibit spaces. Discover the world’s largest collection of toys, dolls, and games.”

The Museum is an eclectic tribute to the legacy of their founding benefactor, Margaret Woodbury Strong, who was a serious collector with a sharp eye for the rare and unusual. Part of her family’s vast fortune was realized as early investors in Eastman Kodak, another Rochester institution.

“The Strong is home to the National Toy Hall of Fame and the World Video Game Hall of Fame. The latest attraction is the recently opened 90,000 sq. ft. expansion.” Food-wise it’s also home to a magnificently restored 50s diner that, naturally, serves the best of the diner classics. It’s located inside adjacent to the artfully restored circa 1912 carousel.

Continuing with us is our well-informed and playful guide, Shane Rhinewald, Senior Director of Public Relations for The Strong Museum.

Fatty Mart is Chef David Kuo’s (Little Fatty) “answer to the need for an eco-conscious, fully stocked convenience store offering multicultural specialties in the heart of Mar Vista. Little Fatty offers dine-in, grab + go, and eventually will offer delivery too. The offerings (including salivating freshly prepared ethnic and specialty foods) are inspired by the diverse food cultures of Los Angeles.”

“Chef David has partnered with local growers to provide quality ingredients, with sustainability at the core of his mission.”

Think Brunch (fried chicken & waffles) on the Weekends. For Weekday menus it’s breakfast burritos, by the slice and whole pizzas, salads, banh mi sandwiches, traditional sandwiches, rice and noodles. There is even a by the scoop ice cream bar with an assortment of both traditional American and Filipino flavors. New are take-home pastas and sauces.

“Chef Kuo is a first-generation Angeleno and finds inspiration from the food he grew up eating at home.  The name “little fatty” is the translation of Kuo’s childhood nickname, “xiao pang” given to him by his family.”

Chef David’s original restaurant, Little Fatty (around the corner from Fatty Mart,) “features renditions of typical Chinese restaurant classics, such as kung pao chicken, braised pork belly and walnut shrimp. Also, Taiwanese staples like Sunday Gravy (lu rou fan) and scallion pancakes. Kuo’s focus on quality of ingredients is paramount in creating an accessible menu that is both authentic and unpretentious.”

The Head Fatty himself, Chef David Kuo, takes a brief break from his busy kitchens to join us.

Fatty Mart is Chef David Kuo’s (Little Fatty) “answer to the need for an eco-conscious, fully stocked convenience store offering multicultural specialties in the heart of Mar Vista. Little Fatty offers dine-in, grab + go, and eventually will offer delivery too. The offerings (including salivating freshly prepared ethnic foods) are inspired by the diverse food cultures of Los Angeles.”

“Chef David has partnered with local growers to provide quality ingredients, with sustainability at the core of his mission.”

Think Brunch (fried chicken & waffles) on the Weekends. For Weekday menus it’s breakfast burritos, by the slice and whole pizzas, salads, banh mi sandwiches, traditional sandwiches, rice and noodles. There is even a by the scoop ice cream bar with traditional American and Filipino flavors. New are take-home pastas and sauces.

The Head Fatty himself, Chef David Kuo, takes another break from his busy kitchens to stay with us.

Considering restaurant options for that Thanksgiving feast ? The bay view Winery Restaurant and Wine Bar in Newport Beach, known for impeccable service and warm hospitality is a worthy option. It’s a three

course, prix fixe menu from Executive Chef & Partner Yvon Goetz with choices within each course for a reasonable $95 per guest plus tax and gratuity. Main Course options are a choice of Traditional Maple Glazed Free Range Turkey, Zinfandel Braised Short Rib, Jumbo Wild White Shrimp and Orange-Honey Glazed Pork Chop.

Thanksgiving meal service on Thursday, November 28, from Noon to 7:30 p.m. Reservations are essential.

The original location of The Winery Restaurant & Wine Bar in Tustin is also hosting a Thanksgiving prix-fixe menu. It’s being served from Noon to 7:30 p.m. It’s $85 per guest plus tax and gratuity.

“The Winery Restaurant & Wine Bar restaurants are focused on successfully pairing contemporary California regional cuisine, with a hip, vibrant, sophisticated setting, to create a leading-edge dining experience. When Partners JC Clow, William Lewis and Chef Yvon Goetz set out to deliver a culinary experience straight from wine county, little did they know that they would also earn the title of Restaurateurs of the Year for their achievements and have their restaurants in Newport Beach and Tustin earn the title of Restaurant of the Year, multiple times!”

The Winery Restaurant Newport Beach is also the primo viewing location for the 116th Annual Christmas Boat Parade the nights of December 18th to 22nd. Reservations are essential as these evenings book quickly.

Chef Yvon joins us to preview his Thanksgiving Menu at The Winery Restaurant Newport Beach and Tustin.

“There’s just something about a new pair of jammies that says ‘cozy and safe’ to kids, and Huntington Meats at the Original Farmers Market at Third and Fairfax is again doing their part to make sure nightly bedtime rituals like fresh pajamas will provide a reassuring and peaceful good night to in-need children this holiday season. Huntington Meats' sister shop Farmers Market Poultry will also be participating in the drive.”

“The two shops offering quality product are coming together to participate in the 4th Holiday Kids Pajama Drive to take place the entire month of November. The goal is to collect 500 pairs of pajamas for distribution to the Union Rescue Mission in downtown Los Angeles.”

“Customers that visit either of the shops and donate a pair of new, unwrapped pajamas valued at $10 or more will receive a complimentary pound of ground beef or homemade sausages from Huntington Meats, or a dozen fresh eggs from Farmers Market Poultry. In addition to PJs for children aged infant to age 18, the shops will be collecting children’s slippers, robes, security blankets, story books and toothbrush/toothpaste sets through November 30th. At the conclusion of the Pajama Drive, collected items will be distributed to the Union Rescue Mission for gift giving to their youngest clientele over the holiday season.”

“Going on year four, we continue to feel that this was such a unique idea for the holidays,” said Jim Cascone, proprietor of both Huntington Meats and Farmers Market Poultry. “Toy drives are great, but we forget that some kids may never have received a brand- new pair of PJs, which was something many of us took for granted growing up.”

“Our goal is to try make nights a little comfier for those kids that may be experiencing homelessness or are members of a family that just doesn’t have the means to purchase their little ones’ new pajamas,” Head butcher Jon Escobedo added. “We want to do our part to make sure that kids in need across Los Angeles have new pajamas to snuggle in this holiday season.”

Thanks to all our listeners for generously supporting Jim Cascone’s effort with Union Rescue Mission’s September program to supply school supplies to the children served by the Union Rescue Mission.

Proprietor Jim Cascone joins us providing an overview of the Holiday effort.

Thanksgiving is fast approaching and it’s high anxiety time in the home kitchen. Chef Andrew is a fountain of genuinely useful Thanksgiving cooking tips (stress-free) which he always graciously shares with the listening audience. This week’s tip is everything you want to know about the cranberry sauce. Is it best to go with the convenient, jiggly Ocean Spray in the can or is there perhaps an easy and quick recipe to create a worthy Cranberry sauce on your own?

“October is Freaky Fruit® month, highlighting the most exotic and intriguing of Mother Nature’s sweet bounty. Melissa’s “Prince of Produce,” Robert Schueller, is our always well-informed guide. A bit creepy to look at, but surprisingly delectable to eat, Freaky Fruit® is a must for the entire month leading up to a frightening finale on Halloween. Eaten out-of-hand, or added to desserts, baked goods, and other recipes, pomegranates, passion fruit, cherimoya, blood oranges, Buddha’s hand, dragon fruit, finger limes, cactus pears, kiwano melon, and rambutan have the wow-factor to make any dish truly spooktacular.”

“Chile Verde Mexican Food is celebrating their 25th Anniversary in November. It’s a local, proudly family-owned gem founded in 1999 by the Bahena family, and has been engaging the Los Angeles community with authentic Mexican cuisine for over two decades.

Jose & Israel Bahena’s journey from ambitious immigrants to successful restaurateurs is the heartwarming tale of dreams realized through passion and hard work. From their famous wet burritos, lovingly smothered in savory sauces, to sizzling Fajitas, each dish at Chile Verde is crafted with the freshest ingredients and love. The newest location is on East 7rh Street in Long Beach. Today, Chile Verde boasts 9 thriving locations, each one a testament to the loyalty of their wonderful customers and the vibrant communities they serve.” Israel Bahena Jr., the Co-Founder’s son joins us with the story.

The Wine Exchange (Santa Ana) has always been known for their forward-thinking innovations in wine retailing. Last Weekend they celebrated their long-in-the-works Wine Bar with a festive Grand Opening. Chef John English pizzas and a selection of cheese from the renown Cheese Store of Beverly Hills were on the menu to compliment the wine tasting. The Wine Tasting Experience at Wine Exchange features 24 wines available by the glass (or just to sample), all day, every day, as poured by their new, state-of-the-art Enomatic tasting appliances. “The Wine Exchange is personally curating the rotating selections. They are hands on and really care so only the best pours will be “on tap” from areas all over the globe. Think reds, whites and always a little something sweet.” The WineEx’s always well-spoken Kyle Meyer (President) joins us to uncork all the current doings at Wine Exchange and discuss the current climate for wine retailing.

The Wine Exchange (Santa Ana) has always been known for their forward-thinking innovations in wine retailing. Last Weekend they celebrated their long-in-the-works Wine Bar with a festive Grand Opening. Chef John English pizzas and a selection of cheese from the renown Cheese Store of Beverly Hills were on the menu to compliment the wine tasting. The Wine Tasting Experience at Wine Exchange features 24 wines available by the glass (or just to sample), all day, every day, as poured by their new, state-of-the-art Enomatic tasting appliances. “The Wine Exchange is personally curating the rotating selections. They are hands on and really care so only the best pours will be “on tap” from areas all over the globe. Think reds, whites and always a little something sweet.” The WineEx’s always well-spoken Kyle Meyer (President) joins us to uncork all the current doings at Wine Exchange and discuss the current climate for wine retailing.

“Lively Run Dairy in Interlaken, Cayuga Lake, Finger Lakes, NY, is one of the longest operating commercial goat dairies in the country, beginning production in New York in 1982 and pioneering goat cheese in the American marketplace. Lively Run is a family-owned and operated creamery located in the Finger Lakes Region of New York. Steve and Susanne Messmer, and their two sons, Pete and Dave Messmer, own Lively Run Dairy. Pete took over as head cheese maker from Susanne in 2013. Since then Pete has developed and expanded Lively Run’s product line to include hard aged goat milk and cow milk cheeses.” Artisan Cheesemaker Pete Messmer is our guest.

Our own Chef Andrew Gruel, the menu-maker behind the full-service Calico Fish House (in the Sunset Beach area of Huntington Beach) provides another timely and informative “Ask the Chef” segment where he responds to listeners’ thoughtful inquiries. Thanksgiving is fast approaching and it’s high anxiety time in the home kitchen. Chef Andrew is a fountain of genuinely useful Thanksgiving cooking tips which he generously shares. Also, Chef eagerly explains why the Spork (combo of a fork & spoon) may be the most underutilized, and unappreciated, tool in the home kitchen.

“October is Freaky Fruit® month, highlighting the most exotic and intriguing of Mother Nature’s sweet bounty. Melissa’s “Prince of Produce,” Robert Schueller, is our always well-informed guide. A bit creepy to look at, but surprisingly delectable to eat, Freaky Fruit® is a must for the entire month leading up to a frightening finale on Halloween. Eaten out-of-hand, or added to desserts, baked goods, and other recipes, pomegranates, passion fruit, cherimoya, blood oranges, Buddha’s hand, dragon fruit, finger limes, cactus pears, kiwano melon, and rambutan have the wow-factor to make any dish truly spooktacular.”

“Chile Verde Mexican Food is celebrating their 25th Anniversary in November. It’s a local, proudly family-owned gem founded in 1999 by the Bahena family, and has been engaging the Los Angeles community with authentic Mexican cuisine for over two decades.

Jose & Israel Bahena’s journey from ambitious immigrants to successful restaurateurs is the heartwarming tale of dreams realized through passion and hard work. From their famous wet burritos, lovingly smothered in savory sauces, to sizzling Fajitas, each dish at Chile Verde is crafted with the freshest ingredients and love. The newest location is on East 7rh Street in Long Beach. Today, Chile Verde boasts 9 thriving locations, each one a testament to the loyalty of their wonderful customers and the vibrant communities they serve.” Israel Bahena Jr., the Co-Founder’s son joins us with the story.

The Wine Exchange (Santa Ana) has always been known for their forward-thinking innovations in wine retailing. Last Weekend they celebrated their long-in-the-works Wine Bar with a festive Grand Opening. Chef John English pizzas and a selection of cheese from the renown Cheese Store of Beverly Hills were on the menu to compliment the wine tasting. The Wine Tasting Experience at Wine Exchange features 24 wines available by the glass (or just to sample), all day, every day, as poured by their new, state-of-the-art Enomatic tasting appliances. “The Wine Exchange is personally curating the rotating selections. They are hands on and really care so only the best pours will be “on tap” from areas all over the globe. Think reds, whites and always a little something sweet.” The WineEx’s always well-spoken Kyle Meyer (President) joins us to uncork all the current doings at Wine Exchange and discuss the current climate for wine retailing.

“Lively Run Dairy in Interlaken, Cayuga Lake, Finger Lakes, NY, is one of the longest operating commercial goat dairies in the country, beginning production in New York in 1982 and pioneering goat cheese in the American marketplace. Lively Run is a family-owned and operated creamery located in the Finger Lakes Region of New York. Steve and Susanne Messmer, and their two sons, Pete and Dave Messmer, own Lively Run Dairy. Pete took over as head cheese maker from Susanne in 2013. Since then Pete has developed and expanded Lively Run’s product line to include hard aged goat milk and cow milk cheeses.” Artisan Cheesemaker Pete Messmer is our guest.

Our own Chef Andrew Gruel, the menu-maker behind the full-service Calico Fish House (in the Sunset Beach area of Huntington Beach) provides another timely and informative “Ask the Chef” segment where he responds to listeners’ thoughtful inquiries. Thanksgiving is fast approaching and it’s high anxiety time in the home kitchen. Chef Andrew is a fountain of genuinely useful Thanksgiving cooking tips which he generously shares. Also, Chef eagerly explains why the Spork (combo of a fork & spoon) may be the most underutilized, and unappreciated, tool in the home kitchen.

All of this and heaping helpings of extra deliciousness on this week’s not-to-miss show!

“October is Freaky Fruit® month, highlighting the most exotic and intriguing of Mother Nature’s sweet bounty. Melissa’s “Prince of Produce,” Robert Schueller, is our always well-informed guide. A bit creepy to look at, but surprisingly delectable to eat, Freaky Fruit® is a must for the entire month leading up to a frightening finale on Halloween.”

“Eaten out-of-hand, or added to desserts, baked goods, and other recipes, pomegranates, passion fruit, cherimoya, blood oranges, Buddha’s hand, dragon fruit, finger limes, cactus pears, kiwano melon, and rambutan have the wow-factor to make any dish truly spooktacular.”

“For a boo-eautiful breakfast bowl, blend up a creamy pudding with Cherimoya (aka custard apple), plant-based yogurt, and avocado, and top with your choice of Freaky Fruit®. Add some omega 3-rich chia seeds and crumbled Clean Snax® for texture and crunch. This Freaky Fruit® scary-moya pudding bowl is the perfect way to start any October day.”