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.

First it’s her 2nd YouTube video adventure with content creator Dzung Lewis also known as “Honeysuckle.” Then it’s on to a favorite dish at Chef Nick Weber’s Populaire at South Coast Plaza.

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

The post Show 558, December 30, 2023: 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 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 recent dining adventures in Las Vegas including a meal at Peter Luger Steak House (of Brooklyn) at Caesars Palace and the opening of first mainland Zippy’s (revered in Hawaii) in Las Vegas. Also an overview of the ambitious Mercado Gonzalez (a Mexican Food Wonderland) in Costa Mesa.

The post Show 558, December 30, 2023: Anne Marie Panoringan – Culture OC’s Food Columnist Part Two appeared first on SoCal Restaurant Show.

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. Sunday Brunch in the Gardens is a celebratory Orange County tradition.

Chef Rich’s special New Year’s Eve menu at Farmhouse can be enjoyed ala carte or as a Tasting Menu. Think Roast Stuffed Lobster Tail and Spaghetti Squash “Fra Diavolo.” Dessert is an elegant 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 services to cook an al fresco repast there. When he prepares a meal there as part of their (fundraising) Community Table Dinner Series it’s an evening not to be missed. In 2024 Chef Rich is scheduled to be at The Ecology Center on Friday evening, May 24th for a Community Table Dinner. Make your plans accordingly. These anticipated evenings reach capacity very quickly.

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 join us.

The post Show 558, December 30, 2023: Chef Rich Mead, Farmhouse at Roger’s Garden, Corona del Mar Part One appeared first on SoCal Restaurant Show.

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. Sunday Brunch in the Gardens is a celebratory Orange County tradition.

Chef Rich’s special New Year’s Eve menu at Farmhouse can be enjoyed ala carte or as a Tasting Menu. Think Roast Stuffed Lobster Tail and Spaghetti Squash “Fra Diavolo.” Dessert is an elegant 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 services to cook an al fresco repast there. When he prepares a meal there as part of their (fundraising) Community Table Dinner Series it’s an evening not to be missed. In 2024 Chef Rich is scheduled to be at The Ecology Center on Friday evening, May 24th (with Chef Daniel Mattern of Friends and Family in Los Angeles) for a Community Table Dinner. Make your plans accordingly. These anticipated evenings reach capacity very quickly.

Chef Rich Mead takes a further break from his regular Saturday morning sourcing trip at the Santa Monica Farmers Market for his New Year’s Eve menu to continue with us.

The post Show 558, December 30, 2023: Chef Rich Mead, Farmhouse at Roger’s Garden, Corona del Mar Part Two appeared first on SoCal Restaurant Show.

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.

For red wines the area is known for Aglianico and Piedirosso. For white varieties expect Asprinio, Fiano, Greco and Falanghina.

Geographically the area is best recognized for the Almafi Coast and Naples.

Sommelier Diego Meraviglia is our guest gently pulling the cork on the wines of Campania.

The post Show 558, December 30, 2023: Sommelier Diego Meraviglia, “Campania Unveiled” appeared first on SoCal Restaurant Show.

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. Stir it into soup, toss it with noodles, drizzle it on warm, buttery biscuits. It’s both a foodie obsession and a surprise secret weapon for adding spice and depth to any meal.”

“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.”

“James Park, the author of Chili Crisp, the cookbook, is a recipe developer and food writer based in Brooklyn. Trained at the International Culinary Center in New York City, he has worked with various food media brands, such as Eater, Food52, BuzzFeed, and Chowhound. He shares his love for Korean cuisine and culture, fried chicken, chili crisp, and more @jamesyworld on social media.”

James Park takes a pause from enjoying a bowl of his Spicy Tomato and Egg Soup to join us.

James graciously shares with us the Chili Crisp recipes that he enthusiastically demonstrated for the Melissa’s food media group.

The post Show 558, December 30, 2023: Chili Crisp – 50+ Recipes to Satisfy Your Spicy, Crunchy, Garlick Cravings with Food Writer James Park 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 should be Dungeness Crab Season in California right now but it’s been delayed yet again in many areas. Chef Andrew explains. Beverages are now getting more attention from fast casual restaurants. We’ll take a closer look at McDonald’s (CosMc’s) and In-N-Out as current examples.

Look for Chef Andrew’s new cooking video with Cathy Thomas on the Orange Coast Magazine Website. 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 558, December 30, 2023: Co-Host and Chef Andrew Gruel with “Ask the Chef” appeared first on SoCal Restaurant Show.

The happiest of Happy Holidays to all our loyal Listeners. Keep in mind we have a flavor-packed show on our menu to round out 2023 on Saturday, December 30th. Please do join us.

The Danish-owned Danish Mill Bakery has been a family-owned tradition in Solvang for 63 years. “Arvid Petersen, the founder of Danish Mill Bakery Inc. finished his apprenticeship as a baker in 1931. Upon receiving his degree as a journeyman baker, he went to work for one of the finest bakeries in Copenhagen, Denmark. While working there he supplied the baked goods for King Christian X of Denmark. The family immigrated to the United States in 1957. On September 17th, 1960, the Danish Mill Bakery was opened in Solvang, California. Arvid’s son, Torben Petersen, learned from his father and build upon his father’s legacy, continued Danish Mill Bakery until 2020. Multi-faceted Danish entrepreneur (and Solvang resident) Rene Gross Kaerskov (with no previous bakery or confectionary experience) acquired the business in 2020 with the goal of delivering both a contemporary and a traditional Danish bakery experience to his customers. Danish Mill Bakery’s current Pastry Chef Henrik Gram was born and raised in Copenhagen in Denmark and has been working as a baker for more than 40 years.” Proprietor Rene Gross Kaerskov is our guest with a licorice ice cream in a waffle cone at the ready.


“The talented culinary team at Southern California’s luxury Terranea Resort in Palos Verdes with its one-of-a-kind Pacific oceanfront location have created memorable holiday dining experiences to delight destination travelers and local and regional family and friends – from a Breakfast with Santa to Christmas Day specials at various dining venues for tantalizing Christmas Eve and Day brunches and dinner buffets at catalina kitchen and lavish gourmet holiday dining at mar’sel, the resort’s signature restaurant. For local and destination travelers who love sharing fine dining with family and friends, Terranea also offers an appealing choice for festive New Year’s Eve culinary offerings from a luxurious Hollywood-themed extravaganza to a Winter Wonderland family dinner and more” Terranea’s Executive Chef, Andrew Vaughan, is our guide to all of Terranea’s varied and special Holiday dining options.

The 2nd year anniversary of notable Las Vegas-based food and entertainment journalist Al Mancini’s ambitious Neon Feast dining app is on the horizon. Lots of new features have now been added to the updated App. “Available now on app stores for both Apple and Android (as well as on their website), Neon Feast solves the “where to eat” dilemma for both visitors and locals with listings curated by dozens of local and nationally prominent food & beverage experts, searchable through a unique combination of filters and capabilities.” Al Mancini is our in-the-know guest with highlights of what’s new on the Vegas dining scene and then looking ahead to what’s notable on the horizon for 2024. Some of the current talk of the town on dining is about the high-end restaurants at the newly opened (and long-delayed) Fontainebleau on The Strip and Zippy’s, a beloved fast-casual import from Hawaii known for their Chicken Katsu.

Chef Raphael Lunetta is presenting an enchanting Christmas Eve Feast al Lunetta in Santa Monica served family-style. Every table is served all items on the menu including the range of sides. The repast begins with a Charcuterie and Fromage Board. The Starters include a Warm Wild Mushroom Salad and Shrimp Cocktail with marinated cucumbers, yuzu kosho tomatillo and classic tomato cocktail sauce. The Mains are Maine Lobster Rigatoni, Almond Crusted John Dory and Tarragon Lemon Pepper Prime Rib. The range of Sides are aged gouda parmesan mashed potatoes, poached asparagus sherry mustard vinaigrette, herb potato gnocchi and farmers market roasted vegetables. Dessert is a festive Buche de Noel. The feast is priced at $125 per guest. Chef Raphael Lunetta joins us with his Christmas Eve preview, New Year’s Eve menu and the details of his ongoing 3-course Power Lunch offered Tuesday through Friday.

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 Holidays are here and stress-free Holiday cooking is always the ultimate objective. As a working chef Andrew has plenty of experience with cooking wisely for the Holidays for both demanding guests and discerning Family. Chef Andrew joins us with his continuing series of genuinely useful holiday cooking tips. For his finale before Christmas, Chef Andrew will explain the festive Italian-American – tradition of The Feast of the Seven Fishes for Christmas Eve.

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

The post Show 557, December 23, 2023: Show Preview with Executive Producer & Co-Host Andy Harris appeared first on SoCal Restaurant Show.

The Danish-owned Danish Mill Bakery has been a family-owned tradition in Solvang for 63 years.

“Arvid Petersen, the founder of Danish Mill Bakery Inc. finished his apprenticeship as a baker in 1931. Upon receiving his degree as a journeyman baker, he went to work for one of the finest bakeries in Copenhagen, Denmark. While working there he supplied the baked goods for King Christian X of Denmark. In 1940 the Petersens started the Danish Mill Bakery in Copenhagen, Denmark. The family immigrated to the United States in 1957. On September 17th, 1960, the Danish Mill Bakery was opened in Solvang, California. Arvid’s son, Torben Petersen, learned from his father and build upon his father’s legacy, continued Danish Mill Bakery until 2020.”

Danish entrepreneur (and Solvang resident) Rene Gross Kaerskov (with no previous bakery experience) acquired the business in 2020 with the goal of delivering both a contemporary and a traditional Danish bakery experience to his customers.

“Danish Mill Bakery’s Pastry Chef Henrik Gram was born and raised in Copenhagen in Denmark and has been working as a baker for more than 40 years. Henrik received his apprenticeship as baker and has owned several of his own bakeries in Denmark until he immigrated to the United States in 2009. While working in Copenhagen he baked for H.M. Queen Margrethe II of Denmark and various Ambassadors.” A specialty year-round are the Christmas Cookies, Danish Vaniljekranse (“Vanilla Wreaths.”)

Rene Gross Kaerskov also operates two other authentic Danish dessert spots in Solvang. Newly opened by Rene next to the landmark Landsby Hotel on Solvang’s Mission Dr. is Brod & Kage (bread and cake.) It’s a mini version of Danish Mill Bakery featuring the most popular items. Also in Rene’s sweets portfolio is Aebleskivehuset, a Danish dessert shop featuring signature aebleskivers, house-made Danish ice cream flavors and handcrafted espresso drinks.

Rene Gross Kaerskov is our guest with a licorice ice cream in a waffle cone at the ready.

The post Show 557, December 23, 2023: Danish Mill Bakery, Solvang, with Proprietor Rene Gross Kaerskov Part One appeared first on SoCal Restaurant Show.

The Danish-owned Danish Mill Bakery has been a family-owned tradition in Solvang for 63 years.

“Arvid Petersen, the founder of Danish Mill Bakery Inc. finished his apprenticeship as a baker in 1931. Upon receiving his degree as a journeyman baker, he went to work for one of the finest bakeries in Copenhagen, Denmark. While working there he supplied the baked goods for King Christian X of Denmark. In 1940 the Petersens started the Danish Mill Bakery in Copenhagen, Denmark. The family immigrated to the United States in 1957. On September 17th, 1960, the Danish Mill Bakery was opened in Solvang, California. Arvid’s son, Torben Petersen, learned from his father and build upon his father’s legacy, continued Danish Mill Bakery until 2020.”

Danish entrepreneur (and Solvang resident) Rene Gross Kaerskov (with no previous bakery experience) acquired the business in 2020 with the goal of delivering both a contemporary and a traditional Danish bakery experience to his customers.

“Danish Mill Bakery’s Pastry Chef Henrik Gram was born and raised in Copenhagen in Denmark and has been working as a baker for more than 40 years. Henrik received his apprenticeship as baker and has owned several of his own bakeries in Denmark until he immigrated to the United States in 2009. While working in Copenhagen he baked for H.M. Queen Margrethe II of Denmark and various Ambassadors.” A specialty year-round are the Christmas Cookies, Danish Vaniljekranse (“Vanilla Wreaths.”)

“Rene Gross Kaerskov also operates two other authentic Danish dessert spots in Solvang. Newly opened by Rene next to the landmark Landsby Hotel on Solvang’s Mission Dr. is Brod & Kage (bread and cake.) It’s a mini version of Danish Mill Bakery featuring the most popular items. Also in Rene’s sweets portfolio is Aebleskivehuset, a Danish dessert shop featuring signature aebleskivers, house-made Danish ice cream flavors and handcrafted espresso drinks.”

Rene Gross Kaerskov continues as our guest with a double scoop of licorice ice cream in a waffle cone at the ready.

The post Show 557, December 23, 2023: Danish Mill Bakery, Solvang, with Proprietor Rene Gross Kaerskov Part Two appeared first on SoCal Restaurant Show.