SoCal Restaurant Show

We first introduced Chef Eric Klein to the listeners of the “SoCal Restaurant Show” when he was the high-profile Executive Chef and Partner of Spago Las Vegas in the Forum Shops. Later Chef Eric transitioned (with a major promotion) to Senior Vice President Culinary – Partner at Wolfgang Puck Catering based at The Dolby Theater in Hollywood. Every year for over two-decades Wolfgang Puck Catering has had the honor and great responsibility of providing all celebratory food and beverage for the prestigious Governors Ball following the Academy Awards ceremony. 2024 is the 30th year celebration of the Governors Ball. As for the past several years this luxe menu was created by Wolfgang Puck and Eric Klein. The pastry design is by Kamel Guechida and Gary Larduinat. This year the Oscars return to the Dolby Theater in Hollywood on Sunday, March 10th.

Wolfgang Puck is even flying in his Executive Chef at CUT London, Elliott Grover, to prepare Fish and Chips (with lobster) and oversee the Roast Beef with Yorkshire Pudding and Creamed Horseradish Carving Station. Think tray-passed Smoked Salmon Oscars on Matzah for starters. A new creation for this year is a vegetarian item (tray-passed), Honey Butter Toast with Fennel Marmalade and Whipped Crème Fraiche.

Chef Eric Klein takes a break from his active kitchens to join us for this exclusive preview.

Wolfgang Puck Catering has a long association of culinary excellence with the Academy of Motion Picture Arts and Sciences (AMPAS.) They also oversee all the foodservice at the highly praised Academy Museum of Motion Pictures located on The Miracle Mile in Los Angeles. The signature restaurant there is Fanny’s (attribute to actress Fanny Brice) with Executive Chef Jun Bum. Chef Eric Klein actively works with him on menu design. It’s a casual café and bar during the day and an elegant destination restaurant at night.

Chef Eric Klein takes a further break from his active kitchens to join us for this exclusive preview.

The post Show 567, March 2, 2024: Executive Chef Eric Klein, Senior Vice President Culinary and Partner, Wolfgang Puck Catering Part Two appeared first on SoCal Restaurant Show.

“Tiki bar fans, rejoice — and grab a seat at Strong Water Anaheim. It’s a creatively reimagined classic of the genre, with its curio-shop-in-a-shipwreck atmosphere, its supercharged bar-food menu, its encyclopedic list of classic and creative tropical libations (zero proof options included), and its pirates’ treasure chest of rare artisanal rums worth drinking straight.”

Strong Water’s latest national recognition is as a semi-finalist for a nomination for the prestigious James Beard Award for Outstanding Bar Program. Strong Water is the only Orange County semi-finalist in any category for a James Beard Award in 2024!

The food menu is an important calling card for Strong Water, too. Their Galley Master (Executive Chef) is Steve Kling, previously the highly regarded culinary force in the kitchen at Five Crowns in Corona del Mar. The menu changes regularly. Contemplate an Appetizer of Japanese Egg Salad Crostini with Shiso Oil and Chives, and a layered Loco Moco Burger with an 8oz. Wagu Patty, Spam, Fried Egg, Tempura Battered Onion Ring, Mixed Greens, Bone Marrow Gravy and Polynesian Spread served on a Brioche Hawaiian Bun!

“Welcome Aboard Strong Water Anaheim tucked away in Downtown Anaheim. When you enter Strong Water Anaheim, you will find yourself walking into the wreckage of the Clementine lost at sea in 1884.” First-time guests are given a tour of all the various ship-themed areas (including the lore associated with each) before being seated in their reserved spot.

It’s not a large space and Strong Water is very popular with both their loyal regulars and first-time guests. It’s a two-hour experience and the time flies. Advance reservations via Resy are truly a must.

Proprietors Ying Chang (Fleet Commander) and Robert Adamson join us in-studio.

The post Show 567, March 2, 2024: Strong Water, Anaheim with Proprietors Ying Chang & Robert Adamson Part One appeared first on SoCal Restaurant Show.

“Tiki bar fans, rejoice — and grab a seat at Strong Water Anaheim. It’s a creatively reimagined classic of the genre, with its curio-shop-in-a-shipwreck atmosphere, its supercharged bar-food menu, its encyclopedic list of classic and creative tropical libations (zero proof options included), and its pirates’ treasure chest of rare artisanal rums worth drinking straight.”

Strong Water’s latest national recognition is as a semi-finalist for a nomination for the prestigious James Beard Award for Outstanding Bar Program. Strong Water is the only Orange County semi-finalist in any category for a James Beard Award in 2024!

The food menu is an important calling card for Strong Water, too. Their Galley Master (Executive Chef) is Steve Kling, previously the highly regarded culinary force in the kitchen at Five Crowns in Corona del Mar. The enticing menu changes regularly. Contemplate an Appetizer of Japanese Egg Salad Crostini with Shiso Oil and Chives, and a layered Loco Moco Burger with an 8oz. Wagu Patty, Spam, Fried Egg, Tempura Battered Onion Ring, Mixed Greens, Bone Marrow Gravy and Polynesian Spread served on a Brioche Hawaiian Bun!

“Welcome Aboard Strong Water Anaheim tucked away in Downtown Anaheim. When you enter Strong Water Anaheim, you will find yourself walking into the wreckage of the Clementine lost at sea in 1884.” Guests are greeted “with a warm ahoy and an invitation to escape to paradise and forget your worries.”

It’s not a large space and Strong Water is very popular with both their loyal regulars and first-time guests. It’s a two-hour experience and the time flies. Advance reservations via Resy are truly a must.

Proprietors Ying Chang (Fleet Commander) and Robert Adamson continue with us in-studio.

The post Show 567, March 2, 2024: Strong Water, Anaheim with Proprietors Ying Chang & Robert Adamson Part Two appeared first on SoCal Restaurant Show.

“In music, the term “allegretto” describes a cheerful tempo of 112-120 beats per minute, and at Allegretto Vineyard Resort by Ayres in Paso Robles, it’s an expression of a life lived joyfully, playfully, in harmony and with intention. The resort is the vision of fourth-generation hotelier Douglas Ayres, who, as a keen observer of global cultures and traditions, spent 13 years exploring the landscapes and vineyards of Paso Robles before discovering the 20 magnificent acres in East Paso Robles that would become the Allegretto.”

“Populated with art and artifacts from his travels throughout South America, Asia, Europe and beyond, Allegretto Vineyard Resort is Doug’s most personal project yet, designed to recreate the peace and proportion of ancient spaces. “Across history, people have expressed their connection to a deeper source through their environment, food, song, dance, and celebration,” he says. “The Allegretto is another of those human expressions. It tells a story in time – a story of joy.””

“The first of its kind in Paso Robles Wine Country and a world unto itself, the Allegretto Vineyard Resort is nestled among 20 acres that include wine-grapes, olive and fruit trees, 171 guest rooms and suites, a restaurant with chef’s garden, wine bar, 12,000-square-foot courtyard, pool and cabanas, spa, the Abbey (a multi-use French inspired chapel), ballroom, indoor and outdoor event space, walking paths, manicured Mediterranean gardens, specially crafted vignettes, and art and artifacts that invoke the luxury, warmth, and beauty of la dolce vita.”

There are two on site vineyards at Allegretto Vineyard Resort growing Estate fruit for the Allegretto Wines. All the Allegretto Wines are available to taste on-site at the Willow Creek Tasting Room.

The destination restaurant at the Resort is Cello Ristorante & Bar serving Breakfast, Lunch and Dinner. It’s an upscale yet casual Mediterranean-inspired restaurant. There is an extensive wine list in addition to the availability of the portfolio of Allegretto Wines. The handsome long bar is a centerpiece of the space and offers an ambitious Italian-themed cocktail program.

On-site activities include scheduled Olive Oil Tastings with local olives from San Miguel Olive Farm and informative guided Art Tours which are really a must to fully appreciate all the museum-quality art that is part of every corner of the Resort. At a guest’s leisure there is a walk on the Star Garden Trail with twelve stations of meditation and a chance to meet and feed, George, the friendly vineyard Alpaca. Hundreds of Lavendar plants are grown on the estate and hand-harvested as VIP guest amenities.

Allegretto Vineyards Resort’s hands-on veteran General Manager, Rich Verruni is our guest.

The post Show 567, March 2, 2024: Allegretto Vineyard Resort, Paso Robles, with General Manager Rich Verruni Part One appeared first on SoCal Restaurant Show.

“In music, the term “allegretto” describes a cheerful tempo of 112-120 beats per minute, and at Allegretto Vineyard Resort by Ayres in Paso Robles, it’s an expression of a life lived joyfully, playfully, in harmony and with intention. The resort is the vision of fourth-generation hotelier Douglas Ayres, who, as a keen observer of global cultures and traditions, spent 13 years exploring the landscapes and vineyards of Paso Robles before discovering the 20 magnificent acres in East Paso Robles that would become the Allegretto.”

“Populated with art and artifacts from his travels throughout South America, Asia, Europe and beyond, Allegretto Vineyard Resort is Doug’s most personal project yet, designed to recreate the peace and proportion of ancient spaces. “Across history, people have expressed their connection to a deeper source through their environment, food, song, dance, and celebration,” he says. “The Allegretto is another of those human expressions. It tells a story in time – a story of joy.””

“The first of its kind in Paso Robles Wine Country and a world unto itself, the Allegretto Vineyard Resort is nestled among 20 acres that include wine-grapes, olive and fruit trees, 171 guest rooms and suites, a restaurant with chef’s garden, wine bar, 12,000-square-foot courtyard, pool and cabanas, spa, the Abbey (a multi-use French inspired chapel), ballroom, indoor and outdoor event space, walking paths, manicured Mediterranean gardens, specially crafted vignettes, and art and artifacts that invoke the luxury, warmth, and beauty of la dolce vita.”

There are two on site vineyards at Allegretto Vineyard Resort growing Estate fruit for the Allegretto Wines. All the Allegretto Wines are available to taste on-site at the Willow Creek Tasting Room.

The destination restaurant at the Resort is Cello Ristorante & Bar serving Breakfast, Lunch and Dinner. It’s an upscale yet casual Mediterranean-inspired restaurant. There is an extensive wine list in addition to the availability of the portfolio of Allegretto Wines. The handsome long bar is a centerpiece of the space and offers an ambitious Italian-themed cocktail program.

On-site activities include scheduled Olive Oil Tastings with local olives from San Miguel Olive Farm and informative guided Art Tours which are really a must to fully appreciate all the museum-quality art that is part of every corner of the Resort. At a guest’s leisure there is a walk on the Star Garden Trail with twelve stations of meditation and a chance to meet and feed, George, the friendly vineyard Alpaca. Hundreds of Lavendar plants are grown on the estate and hand-harvested as VIP guest amenities.

Allegretto Vineyards Resort’s hands-on veteran General Manager, Rich Verruni continues as our guest to describe all the special amenities that are part of the Allegretto Vineyard Resort experience.

The post Show 567, March 2, 2024: Allegretto Vineyard Resort, Paso Robles, with General Manager Rich Verruni Part Two appeared first on SoCal Restaurant Show.

Our own Chef Andrew Gruel, the menu-maker behind the full-service Calico Fish House (in the Sunset Beach area of Huntington Beach) and also the founder and pizzaiola of the fast-casual Big Parm (New Jersey-style pizza) located in the Mess Hall in Tustin provides another timely and informative “Ask the Chef” segment where he responds to listeners’ thoughtful inquiries.

It’s not all potent libations for the celebration of St. Patrick’s Day coming up on Sunday, March 17th. Chef Andrew has some suggestions on worthy and satisfying nibbles to take you well beyond green beer. Think Irish Soda Bread (corned beef sandwich) and Dutch Yellow Potatoes with bacon.

Look for Chef Andrew’s new cooking video with Cathy Thomas on Orange Coast Magazine. He prepares One-Pan Seared Salmon with Sweet Potatoes (from Melissa’s), mushrooms, and garbanzo beans.

Check out Chef Andrew’s handy and practical cooking tips on Substack at “American Gravy.” There is an accessible free level as well as a premium option with a modest cost.

The post Show 567, March 2, 2024: Chef Andrew Gruel, Co-Host and Proprietor of Calico Fish House, with “Ask the Chef” appeared first on SoCal Restaurant Show.

Anne Marie Panoringan is now Culture OC’s well-informed food columnist. She reports industry news, current events and trends. Anne Marie also contributes regularly to Eater Los Angeles, LAist and a host of other well-respected publications. Anne Marie joins us in-studio to discuss her new outlet as Food Columnist for Culture OC and preview her next column. Along the way Anne Marie will highlight her past (and future) coverage of Strong Water in Anaheim, the only Orange County nominee as a semi-finalist for a James Beard Award. Also more salivating specifics on the range of South of the Border edible delights available at the food stands at the Mercado Gonzalez in Costa Mesa.

“Bone Kettle restaurant, a recognized neighborhood gem since 2017, is a Southeast Asian Kitchen and Bar located right in the heart of Old Town Pasadena. Bone Kettle is a proudly family run and operated business by the Tjahyadi brothers (Chef Erwin and Eric) and their father (“Papa” & Chief Broth Officer.) Growing up in the San Gabriel Valley, The Tjahyadi Family rarely found Southeast Asian businesses that succinctly spotlighted Indonesian, Filipino, Malaysian and Singaporean food and flavors in an elegant and inspired way. From there, the idea of Bone Kettle was born.” Eric Tjahyadi (Principal) joins us with a steaming bowl of the signature Bone Broth at the ready.

“Situated in the Los Olivos District of the Santa Ynez Valley, Vincent Vineyards is an estate vineyard and winery dedicated to making limited production Bordeaux varietal wines. The Family-owned winery (the creative vision of the late Tony Vincent) is the only producer in the region growing and making wine from all five of the noble red grapes of Bordeaux – Cabernet Sauvignon, Cabernet Franc, Merlot, Malbec and Petit Verdot in addition to Bordeaux’s prominent white grape, Sauvignon Blanc. Vincent also grows Syrah, a red wine grape that originated in the Rhone Valley of France.” The youthful winemaker is Zach Perron and he joins us gently pulling the cork on all that is Vincent Vineyards.

Our own Chef Andrew Gruel, the menu-maker behind the full-service Calico Fish House (in the Sunset Beach area of Huntington Beach) and also the founder and pizzaiola of the fast-casual Big Parm (New Jersey-style pizza) located in the Mess Hall in Tustin provides another timely and informative “Ask the Chef” segment where he responds to listeners’ thoughtful inquiries. There is some new involved legislation on the horizon in California impacting (come July 1st) the mandatory Service Charges now appearing on restaurant checks. Chef Andrew explains. Also, the classic patty melt is back in fashion on better restaurant menus. As a burger devotee Chef Andrew always has his spatula at the ready.
All of this and heaping helpings of extra deliciousness on this week’s not-to-miss show!

The post Show 566, February 24, 2024: Show Preview with Executive Producer & Co-Host Andy Harris appeared first on SoCal Restaurant Show.

Anne Marie Panoringan is now Culture OC’s well-informed food columnist. She reports industry news, current events and trends. Anne Marie also contributes regularly to Eater Los Angeles, LAist and a host of other well-respected publications. Anne Marie joins us in-studio to further discuss her new outlet as Food Columnist for Culture OC and chat about recent and future columns.

Along the way Anne Marie will highlight her past (and future) coverage of Strong Water in Anaheim, the only Orange County nominee as a semi-finalist for a James Beard Award. Also, more salivating specifics on the range of South of the Border edible delights available at Mercado Gonzalez in Costa Mesa.

The post Show 566, February 24, 2024: Anne Marie Panoringan, Culture OC’s Food Columnist Part One appeared first on SoCal Restaurant Show.

Anne Marie Panoringan is now Culture OC’s well-informed food columnist. She reports industry news, current events and trends. Anne Marie also contributes regularly to Eater Los Angeles, LAist and a host of other well-respected publications. Anne Marie continues with us in-studio to further discuss her new outlet as Food Columnist for Culture OC and chat about recent and future columns.

Along the way Anne Marie will highlight her past (and future) coverage of Strong Water in Anaheim, the only Orange County nominee as a semi-finalist for a James Beard Award. Also, more salivating specifics on the range of South of the Border edible delights available at Mercado Gonzalez’s food stands in Costa Mesa. There is also a high-prolife, full-service destination restaurant, Maizano and Bar Entre Nos, from the team responsible for the highly acclaimed LA Cha Cha Cha in the Arts District of DTLA.

The post Show 566, February 24, 2024: Anne Marie Panoringan, Voice of OC’s Food Columnist Part Two appeared first on SoCal Restaurant Show.

“Bone Kettle restaurant, a recognized neighborhood gem since 2017, is a Southeast Asian Kitchen and Bar located right in the heart of Old Town Pasadena. Bone Kettle is a proudly family run and operated business by the Tjahyadi brothers (Chef Erwin and Eric) and their father (“Papa” & Chief Broth) Officer.)”

“Growing up in the San Gabriel Valley, The Tjahyadi Family rarely found Southeast Asian businesses that succinctly spotlighted Indonesian, Filipino, Malaysian and Singaporean food and flavors in an elegant and inspired way. From there, the idea of Bone Kettle was born.”

“The mission at Bone Kettle is to rethink what Southeast Asian cuisine is supposed to be. A reclaiming of the past and a reinterpretation of beloved dishes for the new generation.”

Think Bone Marrow, Clam & Donuts, Sticky Pork Ribs, Oxtail Dumplings, Nasi Goreng and 36-Hour Bone Broth. Bone Kettle is also known for their extensive Sake selection.

Bone Kettle is open for Dinner service daily from 4:30 p.m. to 9:30 p.m. Weekend Brunch is served on Saturday and Sunday from 10:00 a.m. to 2:00 p.m. A large, discounted Happy Hour menu is available from 4:30 p.m. to 6:00 p.m. on Mondays through Thursdays. This is a busy place and Reservations are highly suggested.

Eric Tjahyadi joins us with a steaming bowl of the signature Bone Broth at the ready.

The post Show 566, February 24, 2024: Bone Kettle in Pasadena with Partner Eric Tjahyadi Part One appeared first on SoCal Restaurant Show.