SoCal Restaurant Show

Our favorite globe-trotting international travel journalist and TV personality, Darley Newman, is back with a new season of traveling. “Join multi-Emmy nominated Darley Newman for Season 11 of TRAVELS WITH DARLEY and experience an enticing blend of culture, history, and gastronomy across a captivating array of destinations in the USA (including Lafayette, Louisiana and Route 66 in Illinois) and to South Korea. Thirteen half-hour episodes debut on PBS stations starting January 11, 2024, including the launch of TRAVELS WITH DARLEY: “Revolutionary Road Trips” in the lead up to the 2026 commemorations of America’s 250th.”

“TRAVELS WITH DARLEY invites viewers on a journey of discovery as Darley Newman explores the heart and soul of each place she visits.”

“This season focuses on the passion of individuals, families, and communities who seek to preserve historical assets, traditions, and authentic cuisine to enable lovers of travel to take nostalgic journeys, learn from their discoveries and pass it on to the next generation,” said Darley.

In “The “Revolutionary Road Trips” Across Three States episode journey deep into American heritage with the “Revolutionary Road Trip,” spanning South Carolina, New Jersey, and Saratoga, New York, uncovering the untold stories of our nation’s history.”

Darley takes a brief detour from the road to continue with us.

The post Show 560, January 13, 2024: “Travels with Darley” on PBS for Season 11 with Darley Newman 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.

We’re continuing the spirited conversation about mandatory Service Charges of 18 to 20 per cent now being added onto restaurant checks (this is not a Tip) along with a possible 3 to 5 per cent contribution to employee health care. Adding a “Tip” above and beyond this is typically not discouraged. To make matters worse the “Service Charge” is taxable (and also subject to payroll tax.) Chef Andrew will weigh in on this highly controversial and befuddling development.

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 560, January 13, 2024: Chef Andrew Gruel, Co-Host and Proprietor of Calico Fish House, with “Ask the Chef” appeared first on SoCal Restaurant Show.

Acclaimed Brewer and Restaurateur Ian McCall (ex-Riip Beer Co.) has ventured out on his own with the newly launched ISM Brewing in Downtown Long Beach. In addition to a rotating selection of 14 of his acclaimed craft beers (and prominent guest beers and wine & cider) he has Chef Fonzy De Zuniga (ex-Descanso) in the kitchen crafting elevated pub food including a Salmon Melt with Confit Atlantic Salmon, chipotle mayo, onions, red bell peppers, jalapeno, cilantro, cucumber and smoked cheddar cheese served on a grilled country loaf from the OC’s Crema Artisan Bakery. Ian McCall joins us to preview their upcoming Grand Opening on January 11th.

One of the new programming elements in the recently concluded LA Chef Conference 2023 was the activation of the LA Chef Con / Los Angeles Trade Technical College (LATTC) Student Mentorship Program. Five outstanding LATTC Culinary Arts Pathway Students were each awarded $1,000 and then paired with a leading industry mentor for one year with the objective of furthering their growth and education on the Culinary Arts. The Mentorship Program was funded by a grant from Lawry’s Restaurants. One of the Mentorship Program’s recipients is LATTC Culinary Arts Pathway student Shelbi Johnson. Shelbi has been paired with Chef / Proprietor Keith Corbin of Alta Adams in Los Angeles. We’ll meet them both.

A new collaboration between the Mauna Kea Resort on the Big Island of Hawaii and the Kohala Food Hub (KFH) is stepping up the use of food grown by Kohala farmers. “The Hāwī-based KFH aggregates and markets food for small and mid-scale farmers who use regenerative and organic management practices. The fresh food is sold to island resorts, restaurants and residents who purchase a weekly Multi-Farm CSA subscription or buy food through KFH’s Online Marketplace. “I think there’s a special bond between Mauna Kea Resort and the Kohala community due to our proximity and that a large number of Kohala residents work at the resort,” says Maya Parish, director of KFH. 

With the collaboration starting in August, Mauna Kea Resort is currently purchasing around 450 pounds of produce weekly from KFH, initially using what farmers already had growing—grapefruit, dragon fruit, navel oranges, starfruit, bananas, green leaf and romaine lettuces. KFH’s Maya Parish and Mauna Kea Resort’s Todd Oldham (Director of Food & Beverage) join us with all the specifics of the effort.”

“Simplicity, with a touch of refined elegance, reigns at Camphor — A Michelin-starred modern French bistro located in DTLA’s Arts District. The brainchild of owners and operators Sarah Lam and Cyrus Batchan of No.8 Hospitality and helmed by two young, impressively pedigreed Co-Executive, Chefs Max Boonthanakit and Lijo George, Camphor re-imagines the classic bistro experience. The two chefs collaborate to create a unique flavor identity through an unassuming yet nuanced menu with recognizable nods to the duo’s South and Southeast Asian backgrounds and classical French training. Intentionally designed to be a convivial neighborhood restaurant with an urban heartbeat, Camphor takes things back to basics with an unpretentious and enticing menu featuring an array of shareable small plates, heartier mains, scenographic desserts, classic cocktails with a French twist, and an enviable selection of French and European wines to pair.” Our guests are Cyrus Batchan and Co-Chefs Max Boonthanakit and Lijo George.

PBS SoCal and KCET, Southern California’s flagship PBS stations are now airing the 2024 return “of the locally produced, historical documentary series LOST LA, a co-production with the University of Southern California Libraries, part of their longstanding commitment to building public engagement with regional history collections. Public historian and writer Nathan Masters returns as Host for the sixth season of LOST LA with untold histories behind tiki culture, fast food, Historic Filipinotown, hiking, tuberculosis and cemeteries. The half-hour series LOST LA explores the region’s hidden past through documents, photos and other rare artifacts from California libraries and archives. Since its premiere in January of 2016, the series has continued to challenge the assumption that Los Angeles is a city without a history. Instead, LOST LA offers a history of Southern California that is not often told, or has been forgotten, bringing primary sources of Los Angeles history to the screen and connecting them to the Los Angeles of today.” The Director of all the new season’s episodes of LOST LA, Matt Bass, is our well-informed guide to the current 2024 season of LOST LA.

When it comes to great coffee and casual all day dining the locals in Santa Ynez will send you to Alberto Battaglini’s Pony Espresso Café.

Since its creation is 2019 adjacent to the Santa Ynez Post Office it’s become a locals’ favorite. It definitely reflects the character of the Santa Ynez Valley. Alberto is passionate about maintaining the quality of his food and standout coffee. The dishes are designed to suit all tastes and they are inspired from the bounty of the Santa Ynez Valley. Pony Espresso is where “casual service meets elevated food in a unique environment.” Alberto takes a break from his busy kitchen to join us.

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

The post Show 559, January 6, 2024: Show Preview with Executive Producer & Co-Host Andy Harris appeared first on SoCal Restaurant Show.

One of the new programming elements in the recently concluded LA Chef Conference 2023 was the activation of the LA Chef Con / Los Angeles Trade Technical College (LATTC) Student Mentorship Program. Five outstanding LATTC Culinary Arts Pathway Students were each awarded $1,000 and then paired with a leading industry mentor for one year with the objective of furthering their growth and education on the Culinary Arts. The Mentorship Program was funded by a grant from Lawry’s Restaurants.

One of the Mentorship Program’s recipients is LATTC Culinary Arts Pathway student Shelbi Johnson. Shelbi has been paired with Chef/Proprietor Keith Corbin of Alta Adams in Los Angeles. We’ll meet them both.

Alta Adams in the West Adams neighborhood of Los Angeles just celebrated their 5th Anniversary. New operating hours for 2024 are Dinner served Tuesday through Sunday and Brunch service Friday, Saturday and Sunday.

When Shelbi was previously a high school student at LACES in the C-CAP Program she was one of 2 winners in the Beaver Creek Recipe Soup Contest. She was awarded a $5,000 scholarship and a trip to Beaver Creek, Colorado.

The post Show 559, January 6, 2024: Chef Keith Corbin and Shelbi Johnson, The LA Chef Con / LATTC Student Mentorship Program appeared first on SoCal Restaurant Show.

A new collaboration between the Mauna Kea Resort on the Big Island of Hawaii and the Kohala Food Hub (KFH) is stepping up the use of food grown by Kohala farmers.

“The Hāwī-based KFH aggregates and markets food for small and mid-scale farmers who use regenerative and organic management practices. The fresh food is sold to island resorts, restaurants and residents who purchase a weekly Multi-Farm CSA subscription or buy food through KFH’s Online Marketplace.”

“I think there’s a special bond between Mauna Kea Resort and the Kohala community due to our proximity and that a large number of Kohala residents work at the resort, says Maya Parish, director of KFH.”

“On the food hub’s end, our goals are to create consistent standing resort orders that our farmers can count on and plant out for,” details Parish. “This will stimulate more regional food production, increasing revenue for our farmers and providing consistent quality and volume that the resort can depend on.”

“In addition, another identified goal includes providing an example to other resorts in the Kona and Kohala Districts to also “join more deeply” in supporting locally based farmers with their significant collective purchasing power.”

“We were always heavy into purchasing local but it seemed after COVID, we had to do everything in our power to strengthen food security and the way we can do that is though our dollars,” notes Todd Oldham, Mauna Kea Resort food and beverage director. “When we buy local products, the money stays here and helps someone keep their land and expand to grow more food.”

“Oldham, a former chef who grew up with an agricultural background in Pennsylvania, shares a resort mission is to increase the use of local food. “It’s not just a verbal think; we do strategy sessions on how to increase local food usage, what steps we need to take and the initiatives needed.”

“With the collaboration starting in August, Mauna Kea Resort is currently purchasing around 450 pounds of produce weekly from KFH, initially using what farmers already had growing—grapefruit, dragon fruit, navel oranges, starfruit, bananas, green leaf and romaine lettuces. Now KFH is asking its farmer network to plant out crops specifically to supply the resort’s stated needs—carrots, eggplant, broccoli, cabbage and green beans— while negotiating price points that work for all.”

KFH’s Maya Parish and Mauna Kea Resort’s Todd Oldham join us with all the specifics of the important effort.

The post Show 559, January 6, 2024: Kohala Food Hub and Mauna Kea Resort, Hawaii Island appeared first on SoCal Restaurant Show.

“Simplicity, with a touch of refined elegance, reigns at Camphor — A Michelin-starred modern French bistro located in DTLA’s Arts District. The brainchild of owners and operators Sarah Lam and Cyrus Batchan of No.8 Hospitality and helmed by two young, impressively pedigreed Co-Executive Chefs Max Boonthanakit and Lijo George, Camphor re-imagines the classic bistro experience. The two chefs collaborate to create a unique flavor identity through an unassuming yet nuanced menu with recognizable nods to the duo’s South and Southeast Asian backgrounds and classical French training.” Camphor was unusually awarded a prestigious Michelin Star in its first year of operation which it maintained in 2023.

“Intentionally designed to be a convivial neighborhood restaurant with an urban heartbeat, Camphor takes things back to basics with an unpretentious and enticing menu featuring an array of shareable small plates, heartier mains, scenographic desserts, classic cocktails with a French twist, and an enviable selection of French and European wines to pair.”

“The two chefs collaborate to create a unique flavor identity through an unassuming yet nuanced menu with recognizable nods to the duo’s South and Southeast Asian backgrounds and classical French training. Their talents were cultivated at the Michelin-starred Blue by Alain Ducasse in Bangkok, where the now co-chefs met and worked together for several years under Ducasse himself. Upon first glance at the minimally worded menu, dishes are described in their simplest form, but the flavor profiles and presentation tell a very different story still within the realm of classic French cuisine. George’s love of spices (lovingly transported from his hometown of Kerala on the southwestern coast of India) interplays with the French-leaning menu to create full-flavored dishes with a kick. Boonthankit’s mastery and passion for dessert artistry are on full display at Camphor.”

Our guests for a deep dive into Camphor are Cyrus Batchan (Proprietor) and Chefs Max Boonthanakit and Lijo George.

The post Show 559, January 6, 2024: Camphor DTLA with Cyrus Batchan and Chefs Max Boonthanakit and Lijo George Part One appeared first on SoCal Restaurant Show.

“Simplicity, with a touch of refined elegance, reigns at Camphor — A Michelin-starred modern French bistro located in DTLA’s Arts District. The brainchild of owners and operators Sarah Lam and Cyrus Batchan of No.8 Hospitality and helmed by two young, impressively pedigreed Co-Executive Chefs Max Boonthanakit and Lijo George, Camphor re-imagines the classic bistro experience. The two chefs collaborate to create a unique flavor identity through an unassuming yet nuanced menu with recognizable nods to the duo’s South and Southeast Asian backgrounds and classical French training.” Camphor was unusually awarded a prestigious Michelin Star in its first year of operation which it maintained in 2023.

“Intentionally designed to be a convivial neighborhood restaurant with an urban heartbeat, Camphor takes things back to basics with an unpretentious and enticing menu featuring an array of shareable small plates, heartier mains, scenographic desserts, classic cocktails with a French twist, and an enviable selection of French and European wines to pair.”

“The two chefs collaborate to create a unique flavor identity through an unassuming yet nuanced menu with recognizable nods to the duo’s South and Southeast Asian backgrounds and classical French training. Their talents were cultivated at the Michelin-starred Blue by Alain Ducasse in Bangkok, where the now co-chefs met and worked together for several years under Ducasse himself. Upon first glance at the minimally worded menu, dishes are described in their simplest form, but the flavor profiles and presentation tell a very different story still within the realm of classic French cuisine. George’s love of spices (lovingly transported from his hometown of Kerala on the southwestern coast of India) interplays with the French-leaning menu to create full-flavored dishes with a kick. Boonthankit’s mastery and passion for dessert artistry are on full display at Camphor.”

Camphor’s creative team of Cyrus Batchan and Chefs Max Boonthanakit and Lijo George continue with us.

The post Show 559, January 6, 2024: Camphor DTLA with Cyrus Batchan and Chefs Max Boonthanakit and Lijo George Part Two appeared first on SoCal Restaurant Show.

PBS SoCal and KCET, Southern California’s flagship PBS stations are soon airing the 2024 “return of the locally produced, historical documentary series LOST LA, a co-production with the University of Southern California Libraries, part of their longstanding commitment to building public engagement with regional history collections. Public historian and writer Nathan Masters returns as Host for the sixth season of LOST LA with untold histories behind tiki culture, fast food, Historic Filipinotown, hiking, tuberculosis and cemeteries.”

“The new season of LOST LA is scheduled on PBS SoCal beginning Tuesday, January 2 at 7:30 p.m. PT. After the broadcast, each episode of LOST LA is available to stream on their companion websites and on the free PBS App. Members of PBS SoCal and KCET will get early access to stream all six episodes on PBS Passport starting Jan. 2.”

“The half-hour series LOST LA explores the region’s hidden past through documents, photos and other rare artifacts from California libraries and archives. Since its premiere in January of 2016, the series has continued to challenge the assumption that Los Angeles is a city without a history. Instead, LOST LA offers a history of Southern California that is not often told, or has been forgotten, bringing primary sources of Los Angeles history to the screen and connecting them to the Los Angeles of today.”

The Director of all the new season’s episodes of LOST LA, Matt Bass, is our well-informed guide to all that is LOST LA.

The post Show 559, January 6, 2024: “LOST LA” on PBS SoCal appeared first on SoCal Restaurant Show.

When it comes to great coffee and casual all day dining the locals in Santa Ynez will send you to Alberto Battaglini’s Pony Espresso Café.

Since its creation is 2019 it’s become a true locals’ favorite. It definitely reflects the rich character of the Santa Ynez Valley.

Alberto is passionate about maintaining the quality of his food and coffee. The dishes are designed to suit all tastes and they are inspired from the bounty of the Santa Ynez Valley. Pony Espresso is where “casual service meets elevated food in a unique environment”

“Alberto was born in Verona, Italy where he graduated as chef in 2002. He then pursued a career as a barman that allowed him to travel in different areas of the world. Thanks to those years of experiences he created his own style of recipes incorporating Italian background with Latin influence. Battaglini, followed one purpose only, to heighten the craft of bartending while emphasizing the importance of delivering an exceptional customer experience. After opening different restaurants he is now partnering with Evan Lash, a friend and a Santa Ynez Valley Real Estate Investor, to create a completely different dining experience in the Santa Ynez Valley.”

Pending final approvals and permitting on Alberto’s expanded Kitchen and the arrival of a new consulting chef Dinner and an enhanced menu are on the horizon.

Alberto takes a break from his busy kitchen to join us.

The post Show 559, January 6, 2024: Pony Espresso Café with Proprietor Alberto Battaglini, Santa Ynez, CA appeared first on SoCal Restaurant Show.

Happy New Year and all good wishes for 2024 from all your food obsessed friends at “SoCal Restaurant Show” on AM 830 KLAA radio!

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 review highlights of her current column. Along the way Anne Marie will discuss her recent dining adventures in Las Vegas including a meal at Peter Luger Steak House (of Brooklyn) at Caesars Palace and the opening of the first mainland location of Zippy’s (revered in Hawaii) in Las Vegas. Also an overview of the ambitious Mercado Gonzalez (a Mexican Food Wonderland) in Costa Mesa.

Chef Rich Mead is the proprietor of the ever-popular Farmhouse at Rogers Garden in Corona del Mar. Chef Rich’s seasonal menus feature ingredients sourced from local and sustainably focused farmers and purveyors. Chef Rich’s special New Year’s Eve menu at Farmhouse can be enjoyed a la carte or as a Tasting Menu. Think Roast Stuffed Lobster Tail and Spaghetti Squash “Fra Diavolo.” Dessert is a festive Champagne Citrus Cake. Rich is a longtime supporter of The Ecology Center (non-profit) in San Juan Capistrano. He was one of the first chefs to gladly volunteer his culinary services to cook an al fresco repast there. When he prepares a meal there as part of their (fundraising) monthly Community Table Dinner Series it’s an evening not to be missed. Chef Rich Mead takes a break from his regular Saturday morning sourcing trip at the Santa Monica Farmers Market for his New Year’s Eve menu to be with us.

Last month at the Peninsula Beverly Hills, the Italy-America Chamber of Commerce West and Italy’s Regione Campania hosted “Campania Unveiled – A Gastronomic Exploration Through Tastings and Education” for the trade and media. Sommelier and wine educator Diego Meraviglia presented an informative Master Class on the wines of Campania including a guided tasting of 6 wines as well as an overview of the area. Diego Meraviglia is our guest pulling the cork on the wines of Campania.

James Park, food writer and chili crisp devotee, has created Chili Crisp, the cookbook, – 50+ Recipes to Satisfy Your Spicy, Crunchy, Garlicky Cravings. Between the covers are “50 approachable and adaptable recipes to fill your whole day with chili crisp. Packed with Chili Crisp inspiration to take your love of this spicy ingredient to the next level, Park provides dozens of no-recipe recipes (potato chips + chili crisp, a match made in snack heaven) and a handy formula to inspire the reader to create your very own house version of Chili Crisp.”

For the uninitiated “Chili Crisp (a Chinese condiment) is a magical sauce that tingles with heat, crunches with fried garlic and onions, and pleasantly coats any food with oily goodness.” James Park takes a pause from enjoying a bowl of his Spicy Tomato and Egg Soup to join us.

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 should be Dungeness Crab Season in all of California right now but it’s been delayed again in a lot of areas. Chef Andrew explains. Beverages are now getting more attention from fast casual restaurants. We’ll take a closer look at what’s happening McDonald’s (CosMc’s) and In-N-Out as examples.

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

The post Show 558, December 30, 2023: Show Preview with Executive Producer & Co-Host Andy Harris appeared first on SoCal Restaurant Show.