SoCal Restaurant Show

“Newly launched by the Market Broiler restaurant group is the seafood-centric MB Grille in Torrance at Del Amo Fashion Center designed by the award-winning Hatch Design Group. The new restaurant boasts a contemporary coastal design and lighter color palette, while maintaining Market Broiler’s signature large-format footprint at nearly 6,500 square feet. A spacious outdoor patio, complete with a decorative tile fireplace, welcomes visitors to the main entrance of the Del Amo Fashion Center.”

“Upon entering guests are enticed by the on-site fish market, featuring fresh seafood, including wild Atlantic Salmon, Chilean Seabass, Alaskan King Crab legs, mussels, clams, and oysters. With high-vaulted ceilings and exposed steel trusses, the open-air concept brings the outside in through a large window at the front of the space, as well as through an indoor-outdoor bar with seating for 22. Anchoring the dining room, is a large full-view expo window, allowing guests to view the action within the kitchen. The main dining room seamlessly flows into the bar area where high-top tables boast a hand-painted hexagonal design and plush barstool seating which create an exciting interaction between the dining room and bar.”

“While it may be our newest location, our MB Grille in Torrance sets the stage for the future of Market Broiler concepts,” comments founder Rodney K. Couch. “We want to continue to evolve with our guests, many of whom have been coming for more than 30 years, by offering a convivial destination that welcomes and embraces the next generation of diners.”

“The Summer menu celebrates the concept’s roots in sustainable seafood. Executive Chef Robin Higa’s seasonable menu features shareable starters including a refreshing Crab Avocado Stack with pickled red onion and frisée topped with pineapple relish and cherry tomato puree; Poke Nachos featuring layers of fried wonton triangles topped with MB’s signature poke, serrano peppers, and avocado drizzled with soy sauce and spicy mayo; and Tomato Burrata Bruschetta with whipped burrata, heirloom tomatoes, balsamic reduction, olive oil, and micro basil. Seasonal seafood entrees include a whole Mediterranean Branzino in a lemon-artichoke butter sauce, served with broccolini and rice pilaf; and sustainably caught Harpooned Swordfish hand-caught in local waters.”

“A native of Hawaii, Chef Robin Higa trained at Kapiolani College of Culinary Arts. He started his career in the restaurant industry at the age of seventeen, and began “moving up the ladder” when he reached the Mainland. Robin is an experienced executive chef adept at creating and managing a wide range of retail food and beverage concepts from casual themed dining, catering operations and fine dining restaurants. Robin is the consummate chef who truly understands the balance of menu item development and the alignment and execution of delicious food, which is complementary to MB Grille’s operations. He is also an everyday, hands-on, roll-up-your-sleeve team player who goes to great lengths to get the job done.”

Chef Robin Higa joins us with an order of Poke Nachos at the ready.

The post Show 540, August 26, 2023: Executive Chef Robin Higa, MB Grille, Torrance Part One appeared first on SoCal Restaurant Show.

“Newly launched by the Market Broiler restaurant group is the seafood-centric MB Grille in Torrance at Del Amo Fashion Center designed by the award-winning Hatch Design Group. The new restaurant boasts a contemporary coastal design and lighter color palette, while maintaining Market Broiler’s signature large-format footprint at nearly 6,500 square feet. A spacious outdoor patio, complete with a decorative tile fireplace, welcomes visitors to the main entrance of the Del Amo Fashion Center.”

“The Summer menu celebrates the concept’s roots in sustainable seafood. Executive Chef Robin Higa’s seasonable menu features shareable starters including a refreshing Crab Avocado Stack with pickled red onion and frisée topped with pineapple relish and cherry tomato puree; Poke Nachos featuring layers of fried wonton triangles topped with MB’s signature poke, serrano peppers, and avocado drizzled with soy sauce and spicy mayo; and Tomato Burrata Bruschetta with whipped burrata, heirloom tomatoes, balsamic reduction, olive oil, and micro basil. Seasonal seafood entrees include a whole Mediterranean Branzino in a lemon-artichoke butter sauce, served with broccolini and rice pilaf; and sustainably caught Harpooned Swordfish hand-caught in local waters.”

“A native of Hawaii, Chef Robin Higa trained at Kapiolani College of Culinary Arts. He started his career in the restaurant industry at the age of seventeen, and began “moving up the ladder” when he reached the Mainland. Robin is an experienced executive chef adept at creating and managing a wide range of retail food and beverage concepts from casual themed dining, catering operations and fine dining restaurants. Robin is the consummate chef who truly understands the balance of menu item development and the alignment and execution of delicious food, which is complementary to MB Grille’s operations. He is also an everyday, hands-on, roll-up-your-sleeve team player who goes to great lengths to get the job done.”

Chef Robin Higa continues with us with an order of Crab Avocado Stack at the ready.

The post Show 540, August 26, 2023: Executive Chef Robin Higa, MB Grille, Torrance Part Two appeared first on SoCal Restaurant Show.

Founded in 2022 by Vince Nguyen, NAM Coffee is the first Vietnamese coffee importer and roaster based in Los Angeles. “Nam Coffee is Founder Vince Nguyen’s love letter to his journey from Vietnam to California, a flavor inspired by the mountains of his hometown in Pleiku as much as his current home in Los Angeles. Like many Vietnamese people around the world, Vince always carried the flavor and tradition of Vietnamese coffee with him wherever he goes.”

“Vince spent his early childhood in Pleiku, a city known for its coffee, tea, and honey farms. He remembers drinking Vietnamese coffee from quite a young age. And when he was twelve, Vince got first-hand experience working at his mom’s coffee stand in Saigon, where the family moved. She was a single mother who worked long hours to provide for the family. Now, years later, Vince is proud to build off what he learned from that coffee stand and continue his family tradition of entrepreneurship.”

“When Vince moved to Orange County, California to pursue a career in fashion, he was frustrated by the lack of Vietnamese coffee that had the familiar flavors he grew up with. So he went out looking for a source, and luckily met NAM’s fantastic partner who is a third-generation farmer. NAM’s Arabica and Robusta beans come from a family farm on Langbiang mountain in Da Lat, a highland region famous for its scenic vistas and fertile soil.”

“When first developing the NAM roasts, Vince paid careful attention to all of the tiny details that go into achieving perfection. For example, NAM roasts premium, light Robusta beans at lower temperatures for longer periods of time to ensure that every bean gets a nice coat of oil and a lasting, vibrant aroma. NAM guarantees that their products are organic with no additives like corn starch or chicory. NAM offers both Arabica and Robusta blends, spotlighting the diversity and sophistication of Vietnam’s agricultural prowess.”

Vince Nguyen is our guest with a fresh-brewed cup of Orange County blend (30% Robusta & 70% Arabica) in hand.

The post Show 540, August 26, 2023: NAM Coffee, Anaheim, with Founder Vince Nguyen Part One appeared first on SoCal Restaurant Show.

Founded in 2022 by Vince Nguyen, NAM Coffee is the first Vietnamese coffee importer and roaster based in Los Angeles. “Nam Coffee is Founder Vince Nguyen’s love letter to his journey from Vietnam to California, a flavor inspired by the mountains of his hometown in Pleiku as much as his current home in Los Angeles. Like many Vietnamese people around the world, Vince always carried the flavor and tradition of Vietnamese coffee with him wherever he goes.”

“Vince spent his early childhood in Pleiku, a city known for its coffee, tea, and honey farms. He remembers drinking Vietnamese coffee from quite a young age. And when he was twelve, Vince got first-hand experience working at his mom’s coffee stand in Saigon, where the family moved. She was a single mother who worked long hours to provide for the family. Now, years later, Vince is proud to build off what he learned from that coffee stand and continue his family tradition of entrepreneurship.”

“When Vince moved to Orange County, California to pursue a career in fashion, he was frustrated by the lack of Vietnamese coffee that had the familiar flavors he grew up with. So he went out looking for a source, and luckily met NAM’s fantastic partner who is a third-generation farmer. NAM’s Arabica and Robusta beans come from a family farm on Langbiang mountain in Da Lat, a highland region famous for its scenic vistas and fertile soil.”

“When first developing the NAM roasts, Vince paid careful attention to all of the tiny details that go into achieving perfection. For example, NAM roasts premium, light Robusta beans at lower temperatures for longer periods of time to ensure that every bean gets a nice coat of oil and a lasting, vibrant aroma. NAM guarantees that their products are organic with no additives like corn starch or chicory. NAM offers both Arabica and Robusta blends, spotlighting the diversity and sophistication of Vietnam’s agricultural prowess.”

Vince Nguyen is our guest with a fresh-brewed cup of District One blend in hand.

The post Show 540, August 26, 2023: NAM Coffee, Anaheim, with Founder Vince Nguyen 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.

Have you noticed the Mandatory Service Charge of 18 per cent or more now being added to many restaurant checks? The check might also include a 3 to 5 per cent surcharge as a contribution to employee health care. The Mandatory Service Charge is not a gratuity. Where does it go and who benefits? Should you also leave a gratuity? What’s right? Chef Andrew revisits this increasingly befuddling issue.

The post Show 540, August 26, 2023: Co-Host and Chef Andrew Gruel with “Ask the Chef” appeared first on SoCal Restaurant Show.

“Ment’or, founded bychefs Daniel Boulud, Jerome Bocuse and Thomas Keller is a leading 501(c)(3) nonprofit organization devoted to inspiring culinary excellence in young professionals and preserving the traditions and quality of cuisine in America.” They are celebrating their 15th anniversary of achievement this year. Their aim is to build a sustainable community of young American professionals that are knowledgeable and confident in their career pursuits and will be life-long ambassadors of quality and excellence in the world of gastronomy. The organization is dedicated to making the careers of serious young individuals more meaningful and successful by offering them unique educational opportunities, internships, and access to a Culinary Council of established mentors. Since 2008 it has been a key mission for the Foundation to enable the best young talent in America to effectively train for the privilege and honor of representing the United States as Team USA at the Bocuse d’Or in Lyon. Thomas Keller joins us to talk about 15 years of accomplishment for Ment’or.

Within France’s 3rd largest Appellation wine region, stretching from the Atlantic coast to Auvergne, Loire Valley wines represent the balance point between north and south, mellowness and freshness, arts and literature, tradition and modernity. From this harmonious blending, helped by a generally temperate climate and remarkably varied terroirs, comes a great diversity of wines. 20 per cent of the production is exported to over 150 countries amounting to over 54 million bottles in 2020. Sommelier Rick Arline, Director of Beverage, The City Club, Los Angeles is our well-informed guide to the wines of Loire Valley.

“Muy Bueno: Fiestas – 100+ Delicious Mexican Recipes for Celebrating the Year is a festive cookbook filled with history, traditions, Mexican recipes, and crafts to celebrate Americanand Mexican holidays from the proud Latina and blogger behind Muy Bueno, Yvette Marquez-Sharpnack. You’ll discover how to show your love on Valentine’s Day with Heart-Shaped Berry Empanadas, celebrate Mother’s Day with Guava Mimosas, whip up Chile Braised Pork Ribs for Día de los Muertos; make a big batch of Red Chile and Chicken Tamales for the December holidays, and much more. Included along with the over 100 delicious, seasonal recipes are step-by-step instructions for making holiday-themed crafts that are fun for children and grown-ups alike.”  
“It’s no secret why everyone is obsessed with Hatch Peppers. Named after the original growing area in Hatch, New Mexico, authentic Hatch Peppers are truly a Southwestern favorite. No other pepper is prized more than this variety which grows in the Hatch Valley, just north of Las Cruces. Chefs say that the intense sunlight and cool nights in this valley result in a uniquely flavored pepper that’s unrivaled by any other.”

Celebrate a fun Hatch Pepper event in Tustin where the original Winery Restaurant and Wine Bar is presenting their annual Hatch Chile Roasting and Toasting Event orchestrated by their founding Partner and Executive Chef Yvon Goetz. It’s a relaxing, leisurely afternoon of sipping cold beer and Tequila while enjoying Hatch Chile Hors D’oeuvres (think Polynesian Chicken & Hatch Chile Meatballs with Tree Ripe Mango Cous Cous) with fellow discriminating foodies and chile heads. The festivities take place on The Winery’s spacious Vineyard Patio in Tustin on August 26th from 1:30 p.m., until 4:00 p.m. Chef Yvon is our guest with a basket of freshly roasted Hatch Peppers in hand.

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 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 all typically enjoy fresh salmon as a seafood go-to but certain varieties in California are now in short supply. The Chinook salmon season for commercial fisherman along costal California waters has been cancelled this year. Chef Andrew will explain what’s behind this and the types of sustainably raised and sourced salmon that you can still enjoy on your table and in restaurants.

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

The post Show 539, August 19, 2023: Show Preview with Executive Producer & Co-Host Andy Harris appeared first on SoCal Restaurant Show.

“Ment’or, founded by chefs Daniel Boulud, Jerome Bocuse and Thomas Keller is a leading 501(c)(3) nonprofit organization devoted to inspiring culinary excellence in young professionals and preserving the traditions and quality of cuisine in America.” They are celebrating their 15th anniversary of achievement this year.

“Their aim is to build a sustainable community of young American professionals that are knowledgeable and confident in their career pursuits and will be life-long ambassadors of quality and excellence in the world of gastronomy. The organization is dedicated to making the careers of serious young individuals more meaningful and successful by offering them unique educational opportunities, internships, and access to a Culinary Council of established mentors.”

“Since 2008 it has been a key mission for the Foundation to enable the best young talent in America to effectively train for the privilege and honor of representing the United States as Team USA at the Bocuse d’Or in Lyon. The result of that patience and determination was realized for the first time in 2015 when Team USA stood on the podium with the Silver Bocuse, garnering the recognition and respect of the international culinary community. In January of 2017 Team USA proudly returned from Lyon with the Bocuse d’Or, having realized Monsieur Paul Bocuse’s dream of USA winning Gold.”

“Team USA is chosen through a national selection process that mimics the format and atmosphere of the competition that is held in Lyon biennially. Chefs from around the country apply to compete in the Team USA National Selection Event.”

“After the selection, the team trains full time in Napa, California during the course of a year, guided by a head coach, assistant coaches, advisors, and a designer. Throughout their training, the team receives feedback from their advisors and the Board via various tastings and coaching sessions.”

“Team USA 2025 will be selected at the National Selection on Sunday, September 3, 2023 at The Culinary Institute of America at Copia campus in Napa, California.” The competition is open to the public and tickets are available.

Thomas Keller joins us to talk about 15 years of accomplishment for Ment’or.

The post Show 539, August 19, 2023: Chef Thomas Keller, The French Laundry – 15th Anniversary of Ment’or Foundation appeared first on SoCal Restaurant Show.

“Within France’s 3rd largest Appellation wine region, stretching from the Atlantic coast to Auvergne, Loire Valley wines represent the balance point between north and south, mellowness and freshness, arts and literature, tradition and modernity.”

“From this harmonious blending, helped by a generally temperate climate and remarkably varied terroirs, comes a great diversity of wines. 20 per cent of the production is exported to over 150 countries amounting to over 54 million bottles in 2020.”

Cabernet Franc, the Loire region’s leading red varietal, is generally made into single-varietal wines. “They are crystal-clear and luminous in color, ranging from candy pink to raspberry, with aromatic finesse that is perceptible on the nose. On the palate, they express marked notes of ripe red berries (strawberries, raspberries and red currants) and tropical fruits. Their mellow smoothness mixes with their luscious indulgent character.”

The wines of Loire Valley are generally available locally at your favorite wine merchant including The Wine House in West Los Angeles, K & L Wine Merchants in Hollywood and Hi-Times Wine Cellars in Costa Mesa.

Sommelier Rick Arline, Director of Beverage, The City Club, Los Angeles is our well-informed guide to the wines of Loire Valley.

The post Show 539, August 19, 2023: Sommelier Rick Arline, Director of Beverage, The City Club L.A. – The Wines of Loire Valley, France Part One appeared first on SoCal Restaurant Show.

“Within France’s 3rd largest Appellation wine region, stretching from the Atlantic coast to Auvergne, Loire Valley wines represent the balance point between north and south, mellowness and freshness, arts and literature, tradition and modernity.”

“From this harmonious blending, helped by a generally temperate climate and remarkably varied terroirs, comes a great diversity of wines. 20 per cent of the production is exported to over 150 countries amounting to over 54 million bottles in 2020.”

Cabernet Franc, the Loire region’s leading red varietal, is generally made into single-varietal wines. “They are crystal-clear and luminous in color, ranging from candy pink to raspberry, with aromatic finesse that is perceptible on the nose. On the palate, they express marked notes of ripe red berries (strawberries, raspberries and red currants) and tropical fruits. Their mellow smoothness mixes with their luscious indulgent character.”

The wines of Loire Valley are generally available locally at your favorite wine merchant including The Wine House in West Los Angeles, K & L Wine Merchants in Hollywood and Hi-Times Wine Cellars in Costa Mesa.

Sommelier Rick Arline, Director of Beverage, The City Club, Los Angeles continues as our well-informed guide to the wines of Loire Valley.

The post Show 539, August 19, 2023: Sommelier Rick Arline, Director of Beverage, The City Club L.A. – The Wines of Loire Valley, France Part Two appeared first on SoCal Restaurant Show.

“Muy Bueno: Fiestas – 100+ Delicious Mexican Recipes for Celebrating the Year is a festive cookbook filled with history, traditions, Mexican recipes, and crafts to celebrate American
and Mexican holidays from the proud Latina and blogger behind Muy Bueno, Yvette Marquez-Sharpnack.”

“You’ll discover how to show your love on Valentine’s Day with Heart-Shaped Berry Empanadas, celebrate Mother’s Day with Guava Mimosas, whip up Chile Braised Pork Ribs for Día de los Muertos; make a big batch of Red Chile and Chicken Tamales for the December holidays, and much more. Included along with the over 100 delicious, seasonal recipes are step-by-step instructions for making holiday-themed crafts that are fun for children and grown-ups alike.”

“With its gorgeous food photography, detailed recipe directions, and wealth of tips to guide you in the kitchen, Muy Bueno FIESTAS turns every day into a celebration.”

“The 100 plus recipes include a broad selection of classic and contemporary Mexican recipes, including substantial soups and salads, hearty mains, cocktails, and decadent desserts.”

“Yvette Marquez-Sharpnack is a mother, wife, author, graphic designer, food blogger, vlogger, and recipe developer based in Denver, Colorado. She was raised in El Paso, Texas and draws culinary inspiration from her grandmother’s old-world northern Mexican recipes and her mother’s comforting south of the border home-style dishes.”

Chef Yvette graciously shares her recipes for Hatch Chile Potato Salad and Spring Fruit Salad with Tajin from Muy Bueno FIESTAS.

Yvette Marquez-Sharpnack joins us with masa at the ready.

The post Show 539, August 19, 2023: Yvette Marquez-Sharpnack, Author, Muy Bueno Fiestas Part One appeared first on SoCal Restaurant Show.