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 continues the conversation with a plate of Steak Tartare at the ready.

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

“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 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 to gently pull the cork on all that is Vincent Vineyards.

“Established in 2007, Vincent Vineyards is the realized dream of founders Tony and Tanya Vincent, who purchased the 25-acre property with the intent to grow Cabernet and the other Bordeaux varieties they adored. The aesthetic was inspired by the legendary French estate of Chateau Haut Brion- located in Bordeaux. Cuttings for the Bordeaux varietals planted in their vineyard originated there. After much hard work and dedication, the Vincents bottled their first vintage in 2010, and five years later, debuted their stately Vincent Vineyards tasting room amidst 13.5 acres of estate wines.”

“Their wine is 100 per cent estate grown and produced meaning they only use grapes grown right there on the property. All production occurs on the estate, too. Vincent Vineyards produces approximately 2,500 cases annually which qualifies them as a limited production winery.”

The Estate Tasting Room is open 7 days a week from 11:00 a.m. to 5:00 p.m.

The post Show 566, February 24, 2024: Vincent Vineyards, Los Olivos, with Winemaker Zach Perron Part One appeared first on SoCal Restaurant Show.

“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 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 continues with us gently pulling the cork on all that is Vincent Vineyards.

“Established in 2007, Vincent Vineyards is the realized dream of founders Tony and Tanya Vincent, who purchased the 25-acre property with the intent to grow Cabernet and the other Bordeaux varieties they adored. The aesthetic was inspired by the legendary French estate of Chateau Haut Brion- located in Bordeaux. Cuttings for the Bordeaux varietals planted in their vineyard originated there. After much hard work and dedication, the Vincents bottled their first vintage in 2010, and five years later, debuted their stately Vincent Vineyards tasting room amidst 13.5 acres of estate wines.”

“Their wine is 100 per cent estate grown and produced meaning they only use grapes grown right there on the property. All production occurs on the estate, too. Vincent Vineyards produces approximately 2,500 cases annually which qualifies them as a limited production winery.”

The Estate Tasting Room is open 7 days a week from 11:00 a.m. to 5:00 p.m.

The post Show 566, February 24, 2024: Vincent Vineyards, Los Olivos, with Winemaker Zach Perron 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.

The classic patty melt is back in fashion on better restaurant menus. As a burger devotee Chef Andrew has his spatula at the ready. The chef’s hint is to form your own burger patty (loosely packed meat) and use a microplane to grate the cheese for a better melt.

There is some new legislation on the horizon in California (AB 478) mandating (among lots of other things) the clear visibility (up-front) of the mandatory Service Charges now appearing on restaurant checks. Remember a Service Charge is not a gratuity and subject to Sales Tax in California. Chef Andrew explains.

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 566, February 24, 2024: Chef Andrew Gruel, Co-Host and Proprietor of Calico Fish House, with “Ask the Chef” appeared first on SoCal Restaurant Show.

“Piccalilli located on the busy corner of Culver Blvd. and Main St. in downtown Culver City is a cozy restaurant and bar (including a lush front patio) with shareable plates that take inspiration from Asia and the American South. The dinner menu is designed around local and seasonal ingredients with a focus on preservation, pickling, and freshness. The bar serves spirit forward pre-prohibition cocktails, local beer, and a small carefully selected wine list. The distinctive decor (artfully designed by Preen) has colors of lush green and purple, bright with open garage doors, centered around a beautiful U-shaped bar filled with local spirits. Macks Collins is the Chef & Owner of restaurant Piccalilli in Culver City. A South Carolina native, Collins’ childhood dream of becoming a chef began after watching his idols, Martin Yan, Justin Wilson, and Julia Child cook on PBS. His professional career began when he stepped into a restaurant kitchen at age 16.” Chef Macks Collins takes a break from his busy kitchen to join us with tongs in hand.

“Creature Comforts Brewing Company, an award-winning, purpose-driven craft brewery based in Athens, GA, opened its second taproom and brewery locally late last year. Located in City Market South, nestled in the Fashion District of downtown Los Angeles at 1124 San Julian St., the Creature Comforts DTLA site is the brewery’s first expansion beyond its home state of Georgia. Having previously collaborated with several breweries in Los Angeles, Creature Comforts sought to build a world-class brewery that allows the team to make beers locally and truly become a part of the Los Angeles beer community. The state-of-the-art facility has a 3,000 square-foot taproom and a 10,000 square-foot production facility. The taproom is in a reclaimed historic space that incorporates numerous items representing its roots. Situated on a bustling piazza near top restaurants and coffee shops, guests can order from nearby Superfine Pizza to be delivered directly to their taproom table. The brewery offers extensive outdoor seating with a beer garden and an upper-level covered patio with views of the city skyline. With private event space, bocce ball court and cornhole, the space is flexible to meet the needs of its guests.” Jake Wood heads the Los Angeles venture and joins us to tap the keg on all things Creature Comforts Brewing Co.

Centennial Farm is a three-acre working farm located at the OC Fair & Event Center in Costa Mesa. They offer Garden Classes open to the public including the upcoming Centennial Farm Workshop : Backyard Bantams – Your Guide to Urban Chicken Keeping on Saturday, February 24th from 10:00 a.m. to 12 Noon. “Join Centennial Farm for a unique urban-ag venture tailored specifically for Southern Californians looking to embrace backyard chicken keeping within the confines of city living. In this course, discover the world of bantam chickens, the ideal choice for enthusiasts with limited space and keen to comply with city ordinances while maintaining good neighborly relations. Learn about the diverse breeds of these petite and charming chickens, including which ones are prolific egg producers. Instructor Adam Waugh (our guest) will guide attendees through the essentials, from designing the perfect coop to providing optimal nutrition and health management. Plus, get advice on navigating your city’s specific chicken-keeping regulations.”

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 “National Potato Lovers” Month! Chef Andrew shares his quick and simple classic recipe for “Instant” Golden Potatoes using Melissa’s Dutch Yellow Potatoes grown in Idaho.

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

The post Show 565, February 17, 2024: Show Preview with Executive Producer & Co-Host Andy Harris appeared first on SoCal Restaurant Show.

“Piccalilli located on the busy corner of Culver Blvd. and Bagley Ave. in downtown Culver City is a cozy restaurant and bar (including a lush front patio) with shareable plates that take inspiration from Asia and the American South. The dinner menu is designed around local and seasonal ingredients with a focus on preservation, pickling, and freshness. The bar serves spirit forward pre-prohibition cocktails, local beer, and a small carefully selected wine list. The decor (artfully designed by Preen) has colors of lush green and purple, bright with open garage doors, centered around a beautiful U-shaped bar filled with local spirits.”

Think Thai Chicken Katsu with Jidori Chicken, Thai Bird Chili, Aromatics, Chicken Fat and Pineapple Achar, and, on the cocktail side, Bangtao Tea with Blue Ice Potato Vodka, Sweetened Thai Tea and Coconut Cream.

“Macks Collins is the Chef & Owner of restaurant Piccalilli in Culver City. A South Carolina native, Collins’ childhood dream of becoming a chef began after watching his idols, Martin Yan, Justin Wilson, and Julia Child cook on PBS. His professional career began when he stepped into a restaurant kitchen at age 16.”

Chef Macks Collins takes a break from his busy kitchen to join us with tongs in hand.

The post Show 565, February 17, 2024: Co-Proprietor & Executive Chef Macks Collins, Piccalilli, Culver City Part One appeared first on SoCal Restaurant Show.

“Piccalilli located on the busy corner of Culver Blvd. and Bagley Ave. in downtown Culver City is a cozy restaurant and bar (including a lush front patio) with shareable plates that take inspiration from Asia and the American South. The dinner menu is designed around local and seasonal ingredients with a focus on preservation, pickling, and freshness. The bar serves spirit forward pre-prohibition cocktails, local beer, and a small carefully selected wine list. The decor (artfully designed by Preen) has colors of lush green and purple, bright with open garage doors, centered around a beautiful U-shaped bar filled with local spirits.”

“Macks Collins is the Chef & Owner of restaurant Piccalilli in Culver City. A South Carolina native, Collins’ childhood dream of becoming a chef began after watching his idols, Martin Yan, Justin Wilson, and Julia Child cook on PBS. His professional career began when he stepped into a restaurant kitchen at age 16.”

Chef Macks Collins takes a 2nd break from his busy kitchen to continue with us.

The post Show 565, February 17, 2024: Co-Proprietor & Executive Chef Macks Collins, Piccalilli, Culver City Part Two appeared first on SoCal Restaurant Show.

“Creature Comforts Brewing Company, an award-winning, purpose-driven craft brewery based in Athens, GA, opened its second taproom and brewery locally late last year. Located in City Market South, nestled in the Fashion District of downtown Los Angeles at 1124 San Julian St., the Creature Comforts DTLA site is the brewery’s first expansion beyond its home state of Georgia.” It’s in the same food-centric development with Steve and Dina Samson’s Rossoblu and Celebrity Chef Antonia Lofaso’s, Dama.

“Having previously collaborated with several breweries in Los Angeles, Creature Comforts sought to build a world-class brewery that allows the team to make beers locally and truly become a part of the Los Angeles beer community.” Jake Wood heads the Los Angeles venture.

“The state-of-the-art facility has a 3,000 square-foot taproom and a 10,000 square-foot production facility. The taproom is in a reclaimed historic space that incorporates numerous items representing its roots. Situated on a bustling piazza near top restaurants and coffee shops, guests can order from nearby Superfine Pizza to be delivered to their taproom table. The brewery offers extensive outdoor seating with a beer garden and an upper-level covered patio with views of the city skyline. With private event space, bocce ball court and cornhole, the space is flexible to meet the needs of its guests.”

“Known for its wide range of highly rated beers, the Creature Comforts line-up includes year-round and seasonal offerings such as Tropicália (American IPA), Classic City Lager (Lager), Bigger Dreams (Hazy IPA), Cosmik Debris (Double IPA) and others. Limited releases range from Hazy Double IPAs and Fruited Berliner Weisses to rustic barrel-aged farmhouse-style ales using locally sourced ingredients. Creature Comforts DTLA also produces select beers exclusively for the California market.” Just released in draft is DTLA IPA, a new West Coast IPA.

“Since launching in 2014 in downtown Athens, GA, home to the University of Georgia, Creature Comforts has electrified the craft beer community with its year-round and limited-release beers, with sales skyrocketing them to be the number one craft brewer in Georgia.”

Jake Wood (who heads the L.A. operation) joins us to tap the keg on all that is Creature Comforts Brewing Co.

The post Show 565, February 17, 2024: Creature Comforts Brewing Co. DTLA with Jake Wood Part One appeared first on SoCal Restaurant Show.

“Creature Comforts Brewing Company, an award-winning, purpose-driven craft brewery based in Athens, GA, opened its second taproom and brewery locally late last year. Located in City Market South, nestled in the Fashion District of downtown Los Angeles at 1124 San Julian St., the Creature Comforts DTLA site is the brewery’s first expansion beyond its home state of Georgia.” Jake Wood heads the Los Angeles venture.

“The state-of-the-art facility has a 3,000 square-foot taproom and a 10,000 square-foot production facility. The taproom is in a reclaimed historic space that incorporates numerous items representing its roots. Situated on a bustling piazza near top restaurants and coffee shops, guests can order from nearby Superfine Pizza to be delivered to their taproom table. The brewery offers extensive outdoor seating with a beer garden and an upper-level covered patio with views of the city skyline. With private event space, bocce ball court and cornhole, the space is flexible to meet the needs of its guests.” It’s in the same food-centric development with Steve and Dina Samson’s Rossoblu and Celebrity Chef Antonia Lofaso’s, Dama.

“Known for its wide range of highly rated beers, the Creature Comforts line-up includes year-round and seasonal offerings such as Tropicália (American IPA), Classic City Lager (Lager), Bigger Dreams (Hazy IPA), Cosmik Debris (Double IPA) and others. Limited releases range from Hazy Double IPAs and Fruited Berliner Weisses to rustic barrel-aged farmhouse-style ales using locally sourced ingredients. Creature Comforts DTLA also produces select beers exclusively for the California market.” Just released is DTLA IPA, a new West Coast IPA.

“Creature Comforts’ mission is to foster human connection and sees its beer as a means of creating these ties. Its groundbreaking strategic impact programs, “Get Comfortable,” targeting those most in need, “Get Artistic,” supporting the arts, and “Brew For One,” an annual beer initiative helping one worthy individual, have helped generate more than $4 million of value for the local communities they serve.”

Jake Wood (who heads the L.A. operation)continues with us tapping the keg on all that is Creature Comforts Brewing Co.

The post Show 565, February 17, 2024: Creature Comforts Brewing Co. DTLA with Jake Wood Part Two appeared first on SoCal Restaurant Show.

Centennial Farm is a three-acre working farm located at the OC Fair & Event Center in Costa Mesa. They offer Garden Classes open to the public including the upcoming Centennial Farm Workshop: Backyard Bantams – Your Guide to Urban Chicken Keeping on Saturday, February 24th from 10:00 a.m. to 12 Noon.

“Join Centennial Farm for a unique urban ag-venture tailored specifically for Southern Californians looking to embrace backyard chicken keeping within the confines of city living. In this course, discover the world of bantam chickens, the ideal choice for enthusiasts with limited space and keen to comply with city ordinances while maintaining good neighborly relations. Learn about the diverse breeds of these petite and charming chickens, including which ones are prolific egg producers.”

“Instructor Adam Waugh (our guest) will guide attendees through the essentials, from designing the perfect coop to providing optimal nutrition and health management. Plus, get advice on navigating your city’s specific chicken-keeping regulations.”

“Adam Waugh is a high school science teacher with a passion for urban agriculture and sustainable living. During the summer, he works in the Garden & Floral Department at Centennial Farm at the OC Fair, sharing his extensive knowledge and enthusiasm for gardening and plant care. A keen urban farmer, Adam specializes in gardening and raising bantams in his backyard, skillfully maximizing the potential of small animals in limited urban spaces.”

The post Show 565, February 17, 2024: Backyard Bantams – Guide to Urban Chicken Keeping at Centennial Farm Part One appeared first on SoCal Restaurant Show.