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 continues with us with masa at the ready.

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

“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. 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. 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 and leisurely afternoon of sipping cold beer and Tequila while enjoying Hatch Chile Hors d’oeuvres (think Hatch Chile & Duck Confit Banh Mi with Green Keitt Mango) 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 joins us with a basket of freshly roasted Hatch Chiles at the ready.

The post Show 539, August 19, 2023: Partner & Executive Chef Yvon Goetz, The Winery Restaurant – Hatch Chile Roasting and Toasting Afternoon 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 all typically enjoy fresh salmon as a standard 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 salmon that you can still enjoy without reservation on your home table and in restaurants.

The post Show 539, August 19, 2023: Chef and Co-Host Andrew Gruel with “Ask the Chef” appeared first on SoCal Restaurant Show.

“After a three-year hiatus, L.A. Loves Alex’s Lemonade Culinary Cookout, hosted by James Beard Foundation award-winners Chef Suzanne Goin and partner Caroline Styne (The Lucques Group) along with Chef David Lentz, returns on Saturday, September 23, 2023, from 12:30 – 4:30 p.m. on UCLA’s Royce Quad. Goin, Styne and Lentz have again (for the 11th time) enlisted the support and generosity of their culinary-superstar friends around the country who will donate their time and services to raise funds and awareness for Alex’s Lemonade Stand Foundation (ALSF) and its mission to find better treatments and cures for all kids with cancer. Philadelphia’s acclaimed Chef Marc Vetri (Vetri Cucina,) a long-time supporter of Alex’s Lemonade Stand Foundation, will again be cooking at Alex’s L.A. He joins us with all the craveable details. Chef Vetri’s The Great Chefs Event, Philadelphia, supporting the Alex’s Lemonade Stand Foundation, was the inspiration behind Caroline, Suzanne and David bringing the Benefit to Los Angeles.

“Holey Grail Donuts is the Hawaiian-born, LA-rooted donut shop with area locations in Santa Monica and Larchmont Village that specializes in fried to order taro donuts with a weekly revolving menu highlighting local Hawaiian and Californian ingredients, which are sustainably and ethically sourced from locally owned farmers, who Holey Grail has cultivated deep relationships with over the years.” Available until August 23rd is a collaboration donut as part of their Breaking Bread program, the Cosmic Churro Donut, with Chef Ludo Lefebvre. Ludo recently started a new venture, Shaman Ramen, the world’s first adaptogenic superfood ramen, where he is a partner and flavor creator for the brand. “The collaborative flavor, Cosmic Churro Donut, includes Holey Grail Donut’s signature taro donut fried to order in coconut oil, adaptogenic cinnamon & sugar (sourced from Shaman Ramen) and brulee banana.” Holey Grail Donuts Hawaii-based Co-Founder, Hana Dreiling, is our guest with a warm Cosmic Churro Donut in hand.

“This year the Murphy family is celebrating the 10-year anniversary of the handsome Presqu’ile Tasting Room in Santa Maria Valley where for a decade they’ve been sharing their estate Pinot Noir, Chardonnay, Syrah, Sauvignon Blanc, Aligoté, Gamay, Nebbiolo and méthode champenoise sparkling wines.” “The winery began in 2007, but the opening of the architecturally-distinctive modern-meets-rustic hospitality center marked a new chapter in the Murphy’s unwavering dedication to growing, producing and sharing premium cool-climate estate wines in the heart of the Santa Maria Valley.” Tim Wanner, Presqu’ile’s Director of Hospitality and Sales, joins us to gently pull the cork on all that is Presqu’ile.

Vegetarian Salad for Dinner – Inventive Plant-Forward Meals is the vegetarian sequel to culinary educator and edible garden expert Jeanne Kelley’s highly successful cookbook Salad for Dinner (2012). “This inspiring single-subject cookbook with 80 recipes reimagines the traditional idea of a salad as a main course meal. The salads range from familiar to exotic, taking the idea beyond the traditional tossed bowl, with creative categories such as classic salads, grain salads, pulse salads, salads with seeds, pasta salads, bread salads, and roasted and toasted salads.” Jeanne Kelley is our guest with salad tongs at the ready along with a bunch of fresh heirloom carrots.

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 planned to chat with Chef Andrew this morning about the cancellation of the annual commercial fishing season for Chinook salmon in coastal California waters but Chef Andrew experienced some unexpected flight delays and was in the air during his scheduled segment. We’ll reel in the Chinook salmon for next week. Instead Producer Andy highlighted what some generous restaurants in Las Vegas are already doing to support vitally needed fire relief aid in West Maui. Las Vegas is unofficially known as the “Ninth Island” as Vegas is a popular destination for Hawaiians when they are on vacation to the Mainland.

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

The post Show 538, August 12, 2023: Show Preview with Executive Producer & Co-Host Andy Harris appeared first on SoCal Restaurant Show.

“After a three-year hiatus, L.A. Loves Alex’s Lemonade Culinary Cookout, hosted by James Beard Foundation award-winners Chef Suzanne Goin and partner Caroline Styne (The Lucques Group) along with Chef David Lentz returns on Saturday, September 23, 2023, from 12:30 – 3:30 p.m. on UCLA’s Royce Quad. Goin, Styne and Lentz have again (for the 11th time) enlisted the support and generosity of their culinary-superstar friends around the country who will donate their time and services to raise funds and awareness for Alex’s Lemonade Stand Foundation (ALSF) and its mission to find better treatments and cures for all kids with cancer.

Featuring fabulous food, wine and cocktails prepared by the nation’s best chefs, winemakers and mixologists, L.A. Loves Alex’s Lemonade is an afternoon of fantastic fare, cocktails for a cause, children’s activities, extravagant silent and exhilarating live auctions, and much more.”

Philadelphia’s acclaimed Chef Marc Vetri (Vetri Cucina,) a long-time supporter of Alex’s Lemonade Stand Foundation will again be cooking at L.A. Loves Alex’s. He joins us with all the craveable details. Chef Vetri’s The Great Chefs Event, Philadelphia supporting the Alex’s Lemonade Stand Foundation was the inspiration behind Caroline, Suzanne and David undertaking the considerable effort to bring the Benefit to Los Angeles.

The post Show 538, August 12, 2023: Restaurateur and Chef Mark Vetri, Vetri Cucina, Philadelphia and Las Vegas appeared first on SoCal Restaurant Show.

“Holey Grail Donuts is the Hawaiian-born, LA-rooted donut shop with locations in Santa Monica and Larchmont Village that specializes in fried to order taro donuts with a weekly revolving menu highlighting local Hawaiian and Californian ingredients, which are sustainably and ethically sourced from locally owned farmers, who Holey Grail has cultivated deep relationships with over the years.”

Available until August 23rd is a collaboration donut as part of their Breaking Bread program, the Cosmic Churro Donut, with Chef Ludo Lefebvre. Ludo recently started a new venture, Shaman Ramen, the world’s first adaptogenic superfood ramen, where he is a partner and flavor creator for the brand.

“The collaborative flavor, Cosmic Churro Donut, includes Holey Grail Donut’s signature taro donut fried to order in coconut oil, adaptogenic cinnamon & sugar (sourced from Shaman Ramen) and brulee banana. An ode to nostalgic flavors, Holey Grail and Chef Ludo created this donut to showcase their deep passion for elevated ingredients that expand the mind and palate.”

Holey Grail Donuts Hawaii-based Co-Founder, Hana Dreiling, is our guest with a warm Cosmic Churro Donut in hand.

The post Show 538, August 12, 2023: Hana Dreiling, Co-Founder, Holey Grail Donuts, Santa Monica & Larchmont Village appeared first on SoCal Restaurant Show.

This year the Murphy family is celebrating the 10-year anniversary of the handsome Presqu’ile Tasting Room in Santa Maria Valley “where for a decade they’ve been sharing their estate Pinot Noir, Chardonnay Syrah, Sauvignon Blanc, Aligoté, Gamay, Nebbiolo and méthode champenoise sparkling wines.”

“The winery began in 2007, but the opening of the architecturally significant modern-meets-rustic hospitality center marked a new chapter in the Murphy’s unwavering dedication to growing, producing and sharing premium cool-climate estate wines in the heart of the Santa Maria Valley.”

“Located less than two miles from Highway 101 in Northern Santa Barbara County, the hilltop Tasting Room and encompassing ranch are designed to complement the sweeping views of the Pacific Ocean and Presqu’ile’s organic vineyards, while delivering a respite for guests and wine club members. From the arrival down the private mile-long drive, to the fireside alfresco lounge spaces, every detail is designed to create lasting memories for guests.”

“Wine should be inspiring, joyous and relaxed, so we share our wines with enthusiasm but without pretense,” says Matt Murphy, Presqu’ile’s president. “We like to think of it as an elevated wine experience steeped in our family’s tradition of laidback Southern hospitality.”

Since opening, the estate’s guest experiences have evolved and expanded. Presqu’ile now offers five different guest experiences open to the public. The Wine & Food Experience, for example, features a curated tasting flight paired with Chef Julie Simon’s Mezze Picnic. “Chef Julie’s menus are crafted from the winery’s organic one-acre vegetable and herb garden and feature the seasonal bounties of the Santa Maria Valley’s top purveyors.”

Another standout experience is the “Wine & Food Tour which includes a private walking tour through Presqu’ile’s wine caves, the winery and up to their estate hilltop pond. Guests then settle into a private, 5th floor lookout terrace for a sumptuous food and wine pairing while taking in the unobstructed views of the vineyard, the San Rafael Mountains, Solomon Hills, and Pacific Ocean.”

Tim Wanner, Presqu’ile’s Director of Hospitality and Sales, joins us to gently pull the cork on all that is Presqu’ile.

The post Show 538, August 12, 2023: Presqu’ile Winery, Santa Maria with Tim Wanner, Director of Hospitality and Sales Part One appeared first on SoCal Restaurant Show.

This year the Murphy family is celebrating the 10-year anniversary of the handsome Presqu’ile Tasting Room in Santa Maria Valley “where for a decade they’ve been sharing their estate Pinot Noir, Chardonnay Syrah, Sauvignon Blanc, Aligoté, Gamay, Nebbiolo and méthode champenoise sparkling wines.”

“The winery began in 2007, but the opening of the architecturally significant modern-meets-rustic hospitality center marked a new chapter in the Murphy’s unwavering dedication to growing, producing and sharing premium cool-climate estate wines in the heart of the Santa Maria Valley.”

“Located less than two miles from Highway 101 in Northern Santa Barbara County, the hilltop Tasting Room and encompassing ranch are designed to complement the sweeping views of the Pacific Ocean and Presqu’ile’s organic vineyards, while delivering a respite for guests and wine club members. From the arrival down the private mile-long drive, to the fireside alfresco lounge spaces, every detail is designed to create lasting memories for guests.”

“Wine should be inspiring, joyous and relaxed, so we share our wines with enthusiasm but without pretense,” says Matt Murphy, Presqu’ile’s president. “We like to think of it as an elevated wine experience steeped in our family’s tradition of laidback Southern hospitality.”

Since opening, the estate’s guest experiences have evolved and expanded. Presqu’ile now offers five different guest experiences open to the public. The Wine & Food Experience, for example, features a curated tasting flight paired with Chef Julie Simon’s Mezze Picnic. “Chef Julie’s menus are crafted from the winery’s organic one-acre vegetable and herb garden and feature the seasonal bounties of the Santa Maria Valley’s top purveyors.”

Another standout experience is the “Wine & Food Tour which includes a private walking tour through Presqu’ile’s wine caves, the winery and up to their estate hilltop pond. Guests then settle into a private, 5th floor lookout terrace for a sumptuous food and wine pairing while taking in the unobstructed views of the vineyard, the San Rafael Mountains, Solomon Hills, and Pacific Ocean.”

Tim Wanner, Presqu’ile’s Director of Hospitality and Sales, continues with us gently pulling the cork on all that is Presqu’ile.

The post Show 538, August 12, 2023: Presqu’ile Winery, Santa Maria with Tim Wanner, Director of Hospitality and Sales Part Two appeared first on SoCal Restaurant Show.

Vegetarian Salad for Dinner – Inventive Plant-Forward Meals is the vegetarian sequel to culinary educator and edible garden expert Jeanne Kelley’s highly successful cookbook Salad for Dinner (2012). “This inspiring single-subject cookbook with 80 recipes reimagines the traditional idea of a salad as a main course meal.”

“People love a good salad! This hunger for salad is matched by a genuine desire for good vegetarian dinner ideas and better plant-based recipes. Jeanne Kelley shares a new collection of creative, easy-to-follow, and foolproof salad recipes for lifelong vegetarians looking for inspiration, omnivores looking to up their meatless Monday game, and general salad enthusiasts. With bold flavors influenced by the fresh produce and the vibrant dining scene of the author’s hometown Los Angeles, the recipes are innovative yet approachable, satisfying experienced and novice cooks alike.”

“The salads range from familiar to exotic, taking the idea beyond the traditional tossed bowl, with creative categories such as classic salads, grain salads, pulse salads, salads with seeds, pasta salads, bread salads, and roasted and toasted salads.”

“The recipes vary from suitable for busy weeknight—like Warm Brussel Sprout Caesar with Poached Egg, Tostada Salad with Creamy Lime-Avocado Dressing, and Chinese No Chicken Salad—to weekend showstoppers such as Herby Fattoush, Whole Roasted Cauliflower with Mung Beans and Black Tahini, Vietnamese-Style Salad Rolls, and North African–Style Chickpea Pancake with Salad Turnips, Greens, and Harissa.”

Jeanne graciously shares her recipes for Red Quinoa and Red Kidney Bean Masala and Baked Ricotta Pepperonata, Herb Salad with us.

Jeanne Kelley is our guest with salad tongs at the ready along with a bunch of fresh heirloom carrots.

The post Show 538, August 12, 2023: Vegetarian Salad for Dinner with Author Jeanne Kelley Part One appeared first on SoCal Restaurant Show.

Vegetarian Salad for Dinner – Inventive Plant-Forward Meals is the vegetarian sequel to culinary educator and edible garden expert Jeanne Kelley’s highly successful cookbook Salad for Dinner (2012). “This inspiring single-subject cookbook with 80 recipes reimagines the traditional idea of a salad as a main course meal.”

“People love a good salad! This hunger for salad is matched by a genuine desire for good vegetarian dinner ideas and better plant-based recipes. Jeanne Kelley shares a new collection of creative, easy-to-follow, and foolproof salad recipes for lifelong vegetarians looking for inspiration, omnivores looking to up their meatless Monday game, and general salad enthusiasts. With bold flavors influenced by the fresh produce and the vibrant dining scene of the author’s hometown Los Angeles, the recipes are innovative yet approachable, satisfying experienced and novice cooks alike.”

“The salads range from familiar to exotic, taking the idea beyond the traditional tossed bowl, with creative categories such as classic salads, grain salads, pulse salads, salads with seeds, pasta salads, bread salads, and roasted and toasted salads.”

“The recipes vary from suitable for busy weeknight—like Warm Brussel Sprout Caesar with Poached Egg, Tostada Salad with Creamy Lime-Avocado Dressing, and Chinese No Chicken Salad—to weekend showstoppers such as Herby Fattoush, Whole Roasted Cauliflower with Mung Beans and Black Tahini, Vietnamese-Style Salad Rolls, and North African–Style Chickpea Pancake with Salad Turnips, Greens, and Harissa.”

Jeanne graciously shares her recipes for Red Quinoa and Red Kidney Bean Masala and Baked Ricotta Pepperonata, Herb Salad with us.

Jeanne Kelley continues as our guest with salad tongs at the ready along with a bunch of fresh arugula from her garden.

The post Show 538, August 12, 2023: Vegetarian Salad for Dinner with Author Jeanne Kelley Part Two appeared first on SoCal Restaurant Show.