SoCal Restaurant Show

“Foodies already know that authentic New Mexico Hatch Peppers make everything better — burgers, pizzas, tacos, omelets, guacamole, salsa …” It’s the always anticipated fresh Hatch Chile season for the next month. Check the Melissa’s Website for the schedule of Weekend roasting near you.

“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. The valley, which stretches along the Rio Grande's southern-most bend before crossing into Texas and Mexico, is covered with row after row of these green leafy pepper plants for most of the summer. Thick, juicy, and totally delicious, Hatch Chiles come in a variety of heat levels to suit every taste.”

Melissa’s is sharing the recipes for Roasted Hatch Pepper Mac ‘N’ Cheese and Grilled Street Corn on the Cob (also known as Mexican Street Corm) developed by their accomplished culinary team.

Our well-informed, resident, Prince of Produce (and an unabashed Hatch Chile Pepper-Head), Robert Schueller, joins us to turn up the heat on all things Hatch Peppers.

“The House of An restaurant group (Beverly Hill’s Crustacean) has cooked up a new and highly interactive buffet brunch concept at AnQi at South Coast Plaza in Costa Mesa called Bia Hoi Marketplace (pronounced bee-ah hoy. ) The next dates are Saturday & Sunday, August 1st & 2nd. (Sunday, August 2nd is sold out.)

“Bia Hoi is inspired by the lively street-side beer and food culture of Vietnam, reimagined through AnQi’s lens — chic, energetic, interactive, and very guest-experience driven. On the first Sunday of each month, AnQi’s managing partner, Peter Meemalayath, and his team transforms AnQi into an interactive marketplace filled with curated food stations, bold flavors, chef-driven moments, and the lively spirit of Bia Hỏi.”

“Diners feel like they've been transported to a modern food market in Vietnam featuring authentic Asian cuisine and beautiful decor at every turn.  Additionally, diners will be just as excited about the very reasonable price of just $65++ for the bountiful array of delicious fare and interactive stations offered at Bia Hoi.”  

"Our goal is to create something fresh and exciting for South Coast Plaza guests," says Peter Meemalayath. "A brunch experience that feels fun, cultural, interactive, and shareable, while still carrying the elevated dining experience that AnQi is known for in Orange County. This is not a buffet — it is a market-style brunch designed to be explored, tasted, and enjoyed."

House of An’s Elizabeth An is our guide to the delectable world of Bia Hoi.7

California avocado growers (typically small family farmers growing premium fruit) are being squeezed by sometimes inferior Mexican avocados flooding the US market during California’s peak harvest season of June and July. Chef Andrew explains why California Haas Avocado farmers merit our support8

Remember the confusing “Sell By” labels? In California it’s now “best if used by” or “best if frozen by.” Still uncertain ? Chef Andrew unravels it all.

It was a short today as at 11:00 a.m. AM 830 KLAA moved over to the Angels Pregame Show with Terry Smith and Mark Langston. The Halos had an early road game on the 11th with the Minnesota Twins.

“Where can you enjoy an enormous, loaded potato and live jazz? Where can you find LA’s only floating restaurant for a bowl of chowder? Where can you eat in a historic, fully restored streetcar where Hollywood legends and mobsters once dined? Unique Eats and Eateries of Los Angeles: The People and Stories Behind the Food by journalist Danny Jensen answers these questions and more.” Danny Jensen joins us to share his many finds of L.A.’s unique eats.

Our own Chef Andrew Gruel, the menu-maker behind the full-service Calico Fish House (located in the Sunset Beach area of Huntington Beach) now joins us with his timely and informative “Ask the Chef” segment where he responds to listeners’ thoughtful inquiries. Can you cook a hamburger patty on the stove-top or grill from a frozen state with juicy results? Chef Andrew shares the surprising finding.

“Where can you enjoy an enormous, loaded potato and live jazz? Where can you find LA’s only floating restaurant for a bowl of chowder? Where can you eat in a historic, fully restored streetcar where Hollywood legends and mobsters once dined? Unique Eats and Eateries of Los Angeles: The People and Stories Behind the Food by journalist Danny Jensen answers these questions and more.”

“Whether you’re just visiting or have lived in Los Angeles your entire life, in Unique Eats and Eateries of Los Angeles you’ll learn the surprising stories and fascinating people behind these and many more one-of-a-kind eateries. From historic delis, diners, and food halls to experimental innovators, multigenerational immigrant-founded businesses, and mission-driven restaurants helping to improve people’s lives, this book dives deep into the places that make Los Angeles special.”

Danny Jensen joins us sharing his many discoveries of L.A.’s unique eats including Cielito Lindo on the historic Olvera Street in DTLA and The Baked Potato in Studio City for Jazz and 16 ounce, loaded baked potatoes.

“Where can you enjoy an enormous, loaded potato and live jazz? Where can you find LA’s only floating restaurant for a bowl of chowder? Where can you eat in a historic, fully restored streetcar where Hollywood legends and mobsters once dined? Unique Eats and Eateries of Los Angeles: The People and Stories Behind the Food by journalist Danny Jensen answers these questions and more.” Danny Jensen joins us to share his many finds of L.A.’s unique eats.

Our own Chef Andrew Gruel, the menu-maker behind the full-service Calico Fish House (located in the Sunset Beach area of Huntington Beach) now joins us with his timely and informative “Ask the Chef” segment where he responds to listeners’ thoughtful inquiries. Can you cook a hamburger patty on the stove-top or grill from a frozen state with juicy results ? Chef Andrew shares the surprising finding.

“Where can you enjoy an enormous, loaded potato and live jazz? Where can you find LA’s only floating restaurant for a bowl of chowder? Where can you eat in a historic, fully restored streetcar where Hollywood legends and mobsters once dined? Unique Eats and Eateries of Los Angeles: The People and Stories Behind the Food by journalist Danny Jensen answers these questions and more.”

“Whether you’re just visiting or have lived in Los Angeles your entire life, in Unique Eats and Eateries of Los Angeles you’ll learn the surprising stories and fascinating people behind these and many more one-of-a-kind eateries. From historic delis, diners, and food halls to experimental innovators, multigenerational immigrant-founded businesses, and mission-driven restaurants helping to improve people’s lives, this book dives deep into the places that make Los Angeles special.”

Danny Jensen continues with us sharing his many discoveries of L.A.’s unique eats including The Formosa Café in West Hollywood and Flavors from Afar in East Hollywood.

Can you cook a hamburger patty on the stove top or grill from a frozen state with juicy results? What about flavor and texture? Chef Andrew tested this twice with 8 oz. burger patties (one was flash-frozen) cooked in the same carbon steel pan. Chef Andrew reveals the surprising finding as well as the science behind it.

The original Zov’s Café, Bakery & Bistro has been the anchor restaurant in Tustin’s Enderle Center for 37 years. The founding family owners of Enderle Center have sold the property and it’s being ambitiously upgraded (with a residential component) into Campo on 17th. Zov’s will continue to serve their guests as always during the reconstruction and will eventually relocate to a new, expanded space adjacent to their current building. 2nd generation Karamardian Family principal, Armen Karamardian (CEO,) joins us with his daughter, Morgan, (branding & marketing) to provide all the redevelopment details. Also part of the conversation is an overview of the newly opened Zov’s in San Clemente.

“Black Trumpet Bistro has been a Ferraro family run restaurant in the heart of Huntington Beach for 13 years. Preparing fresh sauces, soups and dessert daily makes Black Trumpet Bistro a highlight of the vibrant Huntington Beach dining scene. Chef Dino’s goal is to combine fresh ingredients, great recipes and friendly service at a fair price. The Black Trumpet Bistro specializes in Mediterranean tapas, small plates that bring you flavors from Italy, France, Spain, Greece and Morocco right here to Huntington Beach, CA. They also offer full entrees including traditional French rack of lamb, Moroccan chicken tagine, and a variety of handmade Italian pastas.” A standout pasta is the Butternut Squash-filled Raviolis with Brown Butter Sage. Chef Dino takes a break from his busy kitchens to join us.