SoCal Restaurant Show

Outrageous Fair Food is always a mouthwatering highlight of a fair visit. What crazy edible will they next put on a stick? One of the all-star, Fair Food personalities is the well-traveled Midway Gourmet, Chef Dominic Palmieri of Biggy’s fame on the RCS Carnival Midway. We’ll find out what indulgent deliciousness Chef Dominic is cooking up now for The OC Fair (“Always a Good Time”) running through Sunday, August 18th. We’re again taking Fair Food at its tastiest best with The Midway Gourmet.

On Chef Dominic’s menus are Peaches and Cream Funnel Cake, Nashville Hot Chicken Tots and Honey Sriracha Bacon Wrapped Pork Belly on a Stick.. Yum …!

The Peppermill Restaurant and Fireside Lounge located on The Strip in Las Vegas was one of six recipients this year from all over the United States of the prestigious James Beard Foundation Award as an America’s Classic. Joining us to celebrate this honor is Executive Chef Nicholas Orth who has been working there since high school.

“Opened in 1972 by Nat Carasali and Bill Paganetti, the Peppermill Restaurant and Fireside Lounge has been a Las Vegas icon for over 51 years. It’s appeared in movies like Casino and Show Girls, has been frequented by mobsters and celebrities, and it’s best known for its over-the-top pink and purple neon nights, fire pits, faux botanicals, oversized drinks in the cocktail lounge, and massive platters of elevated diner classics in the family-friendly restaurant.”

“What really makes it special is the welcoming atmosphere. It’s a place where pit bosses, dancers, bartenders and other Vegas industry folk can come after a late shift. It’s a haven, a safe place, described as somewhere no one gets bothered and where longtime waitresses will remember your name.”

“It’s also a place where people want to work and want to stay. Peggy Orth began waitressing at the Peppermill when she was 17, about a year and a half after the restaurant first opened. Decades later, she’s now general manager and her son Nicholas is the executive chef. Not much has changed in the last five decades, and that’s just how everyone likes it.”

The Peppermill Restaurant and Fireside Lounge located on The Strip in Las Vegas was one of six recipients this year from all over the United States of the prestigious James Beard Foundation Award as an America’s Classic. Continuing with us celebrating this honor is Executive Chef Nicholas Orth who has been cooking there since his Sophomore year in high school.

“Opened in 1972 by Nat Carasali and Bill Paganetti, the Peppermill Restaurant and Fireside Lounge has been a Las Vegas icon for over 51 years. It’s appeared in movies like Casino and Show Girls, has been frequented by mobsters and celebrities, and it’s best known for its over-the-top pink and purple neon nights, fire pits, faux botanicals, oversized drinks in the cocktail lounge, and massive platters of elevated diner classics in the family-friendly restaurant.”

“What really makes it special is the welcoming atmosphere. It’s a place where pit bosses, dancers, bartenders and other Vegas industry folk can come after a late shift. It’s a haven, a safe place, described as somewhere no one gets bothered and where longtime waitresses will remember your name.”

“It’s also a place where people want to work and want to stay. Peggy Orth began waitressing at the Peppermill when she was 17, about a year and a half after the restaurant first opened. Decades later, she’s now general manager and her son Nicholas is the executive chef. Not much has changed in the last five decades, and that’s just how everyone likes it.”

“At Lustig in the Helms Bakery District in Culver City they speak FOOD – the language of the world. A casual neighborhood spot, serving a modern twist on dishes that you know and love. There is an Austrian vein running through the culinary offerings with Chef Bernhard Mairinger (ex-BierBeisl in Beverly Hills) combining the flavors of the world in an innovative way. Enjoy a whole new dining experience with Chef Bernhard at his restaurant.”

Think Veal or Jidori Chicken Schnitzel served with lemon and a lingonberry-yuzu chutney. Also, the BierBeisl Salad with romaine, arugula, pork belly, corn, pumpkin seed, radish peppers and Parmesan.

How about a Raclette Cheese pizza with radicchio, potato confit and housemade pickled vegetables.

““Lustig” is the German word to describe the most fun and funny events. English speakers will recognize its root “Lust” is a word that conjures up our innermost notions of play, desire, and curiosity. Lustig, like lust is a core value of Austrian lifestyle. A moment only becomes “Lustig” when shared with others in a warm, welcoming atmosphere where minds and hearts are awakened to new possibilities. This is the sentiment Lustig restaurant brings to Los Angeles – Gemütlichkeit!”

Chef Bernhard takes a break from his busy kitchen to continue with us.

“At Lustig in the Helms Bakery District in Culver City they speak FOOD – the language of the world. A casual neighborhood spot, serving a modern twist on dishes that you know and love. There is an Austrian vein running through the culinary offerings with Chef Bernhard Mairinger (ex-BierBeisl in Beverly Hills) combining the flavors of the world in an innovative way. Enjoy a whole new dining experience with Chef Bernhard at his restaurant.”

Think Veal or Jidori Chicken Schnitzel served with lemon and a lingonberry-yuzu chutney. Also, the BierBeisl Salad with romaine, arugula, pork belly, corn, pumpkin seed, radish peppers and Parmesan.

How about a Raclette Cheese pizza with radicchio, potato confit and housemade pickled vegetables.

““Lustig” is the German word to describe the most fun and funny events. English speakers will recognize its root “Lust” is a word that conjures up our innermost notions of play, desire, and curiosity. Lustig, like lust is a core value of Austrian lifestyle. A moment only becomes “Lustig” when shared with others in a warm, welcoming atmosphere where minds and hearts are awakened to new possibilities. This is the sentiment Lustig restaurant brings to Los Angeles – Gemütlichkeit!”

Chef Bernhard takes another break from his busy kitchen to continue with us.

Robotics and labor-saving automation are coming to restaurants particularly in the back-of-the house. Would you believe a robot that cuts, cores and peels avocados before prep cooks then mash them into guacamole? Chef Andrew gives you his informed perspective for what’s on the horizon from a chef’s and restaurateur’s POV.

Opening the show with a brief visit with James Beard Award-winning Chef Tim Hollingsworth of Otium in Downtown Los Angeles. Chef Tim is at the center of the documentary, “Chain Food : All-Star Dishes” released on the Roku Channel (and available to everyone at no charge) starting on July 12th. Chef Tim is also the co-founder of Chain with actor and comedian B.J. Novak, which reimagines familiar chain restaurant favorites.

“In the informative documentary Celebrity friends including Chrissy Teigen and John Legend gather at the inaugural Chain Fest bash last year in Los Angeles. It’s a party as acclaimed Chef Tim Hollingsworth puts a gourmet spin on eight beloved and iconic dishes from Chili’s, Red Robin, Panda Express, Jack in the Box, Sonic, Pizza Hut, Pepsi, and Dunkin’.” One creation of Chef Tim and his culinary team is the gourmet reimagining of the Panda Express signature Orange Chicken. https://www.roku.com/whats-on/featured-free

“Terranea Resort’s (Rancho Palos Verdes) inaugural Food and Wine Festival is being held on Sunday, July 21, from 10 a.m. to 5 p.m. This oceanfront event, taking place at the scenic resort’s The Meadows, has been created to celebrate the culinary talents of some of Terranea’s talented chefs, as well as to host a glorious summer gourmet experience – showcasing local and regional eateries, craft breweries, wineries and fine beverage purveyors. Adding to the vibrant atmosphere, live music will be provided by Upstream, a leading Southern California reggae and Caribbean band, and the popular yacht rock band The AstroYachts.” Joining us with all the tasty Food & Wine Festival specifics is Andrew Vaughan, the Executive Chef of Terranea Resort.

The Bear (based in Chicago) is back on Hulu for Season 3 and already attracting a lot of attention and, of course, spirited controversy. Given that Chicago is a great food town it was only a matter of time before a savvy tour operator in the Windy City created a “The Bear” Chicago Food Tour. This has now happened with the launch of Chicago Food & City Tour’s “Yes, Chef! Chicago : A Bear – Inspired Food Tour.” Our own newly Chicago-based, informed foodie, Terri Henry, shares her recent adventure on this engaging Chicago tour which also included as guests a Staff Writer and Photographer for The Chicago Tribune.

“Jambalaya Girl (Kristen Preau Moore) by Cook Me Somethin’ Mister is a family and women owned business that brings an authentic taste of New Orleans to the world with easy to prepare food products, inspired by Jambalaya Girl's family recipes. Drawing from her family’s upbringing in the New Orleans cooking scene and her creation of a nationwide tailgating fundraiser following Hurricane Katrina, owner Kristen Preau “Jambalaya Girl” created Cook Me Somethin’ Mister initially from her Dad’s jambalaya recipe. All products are now proudly made in New Orleans with the finest ingredients and are specially blended by Chef Paul Prudhomme's Magic Seasoning Blends.” We’re joined by the Jambalaya Girl herself, Kristen Preau, to cook up all the good eating that is Jambalaya Girl New Orleans food products.

“Long Beach residents and visitors alike are in for a treat as dozens of local restaurants and pop-ups will offer unique over-the-top Burgers and value-priced Burger Offers when the 4th annual Long Beach Burger Week returns July 21-28, 2024. Organized by local non-profit Long Beach Food & Beverage, the organization felt that in addition to encouraging local and surrounding "foodies” to enjoy what the expanding Long Beach culinary community has to offer, events like Burger Week support the local economy and put “butts in seats” of our valued restaurants. One of the featured restaurants in LBBW is the new ISM Brewing located on The Promenade in Downtown Long Beach. Proprietor Ian McCall joins us to describe his salivating Burger Week creation, Mahalo Madness, which is a delicious, hand-held delight which takes inspiration from the ISM Culinary Team’s favorite Hawaiian / Japanese Burger spots.

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. How does this new California legislation designed to eliminate “junk fees” impact restaurants that include a mandatory Service Charge? Some last-minute modifications were legislated and enacted right before July 1st. We’ll get the accurate story and an informed restaurateurs POV from Chef Andrew.

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

Terranea Resort’s (Rancho Palos Verdes) inaugural Food and Wine Festival is being held on Sunday, July 21, from 10 a.m. to 5 p.m.

“This oceanfront event, taking place at the scenic resort’s The Meadows, has been created to celebrate the culinary talents of some of Terranea’s talented chefs, as well as to host a glorious summer gourmet experience – showcasing local and regional eateries, craft breweries, wineries and fine beverage purveyors. Adding to the vibrant atmosphere, live music will be provided by Upstream, a leading Southern California reggae and Caribbean band, and the popular yacht rock band The AstroYachts.” 

“To whet your appetite – from Terranea – catalina kitchen will be serving Brown Butter Scallops and a California Citrus Salad; bashi will present Chicken Karage with aioli and togarashi, mar’sel will be pleasing palates with a Corn and Crab Gazpacho with mint pistou and there is so much more to look forward to…Also, at the Lexus sponsor’s booth, charismatic, Michelin-star Chef Ludo Lefebvre will be presenting tantalizing bites.”

In other Terranea food events for BBQ devotees this Summer every Sunday at Nelson’s is Slow Smoked Sundays. It’s a slow smoked feat with ocean views, smoky entrees, savory sides and sweet desserts.

The Bear (based in Chicago) is back on Hulu for Season 3 and already attracting a lot of attention and, of course, controversy. Given that Chicago is a great food town it was only a matter of time before a savvy tour operator in the Windy City created a “The Bear” Chicago Food Tour. This has now happened with the launch of Chicago Food & City Tour’s “Yes, Chef! Chicago : A Bear – Inspired Food Tour.” Our own newly Chicago-based, informed foodie, Terri Henry, shares her recent adventure on this Chicago tour which also included as guests a Staff Writer and Photographer for The Chicago Tribune.

For the time being “this is the only Chicago food tour that takes guests to the restaurants featured in the TV phenomenon, “The Bear.” The tour takes the guests to the actual spots where Chef Carmy, Chef Sydney and Richie cook up their magic, and pairs each stop with the insider stories that connect the dots between the show’s fictional drama and Chicago as a real-life foodie destination.” And, yes, there is a stop at the real Chicago Italian Beef shop that inspired the original “Mr. Beef” in the series. Tour guests enjoy their sandwich in the dining room featured in the series.

“Jambalaya Girl (Kristen Preau Moore) by Cook Me Somethin’ Mister is a family and women owned business that brings an authentic taste of New Orleans to the world with easy to prepare food products, inspired by Jambalaya Girl's family recipes. Drawing from her family’s upbringing in the New Orleans cooking scene and her creation of a nationwide tailgating fundraiser following Hurricane Katrina, owner Kristen Preau “Jambalaya Girl” created Cook Me Somethin’ Mister initially from her Dad’s jambalaya recipe. All products are now proudly made in New Orleans with the finest ingredients and are specially blended by Chef Paul Prudhomme's Magic Seasoning Blends.” We’re joined by the Jambalaya Girl herself, Kristen Preau, to cook up all the good eating that is Jambalaya Girl food products from New Orleans.

From New Orleans Gambit Weekly, Top 40 Under 40 Cover Story: "Known as the "Jambalaya Girl," Kristen Preau says she was given the title while stirring her father's cast-iron pot full of jambalaya at her brother's sporting events . . . Preau came up with the concept for Cook Me Somethin' Mister while traveling across the country to raise money for New Orleans following Hurricane Katrina. She raised $100,000 for her hometown by serving jambalaya made from her father's recipe at 11 college tailgates. It made her realize that people donated not only because they loved New Orleans, but they also loved the jambalaya."

“Jambalaya Girl’s Dad, Paul, used to specially manufacture outdoor cookers for some of the top chefs in New Orleans and he always cooked classic New Orleans recipes, like Jambalaya Girl’s jambalaya, to showcase his cooking equipment. Paul manufactured the gas burner that the late Chef Paul Prudhomme used to prepare his famous Blackened Red Fish recipe.  The burner was featured in Chef Paul’s mail order catalog and is pictured in his first cookbook, Chef Paul Prudhomme’s Louisiana Kitchen. (1984)”

“The Preau family cooked some of the first pots of Jambalaya to be served during the early years of French Quarter Fest. Fun fact: Cook Me Somethin’ Mister still uses the same 40- gallon cast iron pot that was used to cook at the very first French Quarter Fest in 1983. That’s one well- seasoned pot!”

The Jambalaya Girl product line is available on Kristen’s Website as well as on Amazon.