SoCal Restaurant Show

“The area of Leynes, in Beaujolais, France and its historic four-story Château De Lavernette are right at the crossroads of Beaujolais and the Mâconnais. Down across the road from the château, to the east, grows a Chardonnay vineyard in limestone soil for its crémant and Beaujolais Blanc. Up on the broad slope just southwest of the château grows Gamay in granite soil for its two red Beaujolais, plus two small parcels of Chardonnay in more limey soils that are reserved for its Bourgogne Blanc. Across a tiny creek to the north of the château is the southern boundary of the Pouilly-Fuissé appellation. A hill goes steeply up from that creek to the village of Chaintré, and on this flank the château farms four small parcels in limestone to make two Pouilly-Fuissé cuvées.”

“The château has been passed down through the Lavernette family since 1596, when Philibert Bernard de Lavernette bought the property from the monks of Tournus. Early in the twentieth century, René de Boissieu married Gabriëlle Bernard de Lavernette, the heiress of Lavernette, and the property passed to the de Boissieu family. The twin shields on the Lavernette labels represent the families’ coats of arms.”

“René was the grandfather of Bertrand de Boissieu who, with his Dutch wife Anke, had been the director of Lavernette. Bertrand and Anke were the first in the Beaujolais region to farm according to the ecological principles of lutte raisonnée, or reasoned fight, a pragmatic approach to organic farming that was, in their younger days, a radical thing in France. Beginning in 2006, their son Xavier, with his American wife Kerrie, took this one step further by converting the château’s 28 acres of vineyards to biodynamic farming. Certification came in 2010.”

We’re discussing Chateau De Lavernette’s Beaujolais Blanc 2020 “Les Vignes de la Roche” and Beaujolais Leynes “Le Clos” 2021 with Winemaker Kerrie de Boissieu who joins us from Beaujolais, France.

Chateau de Lavernette wines are available locally at merchants including Erewhon Market and Mission Liquor. Featured on restaurant wine lists such as Cassia in Santa Monica and L & E Oyster Bar in Los Angeles.

The post Show 533, July 8, 2023: Chateau De Lavernette, Beaujolais, France with Winemaker Kerrie de Boissieu appeared first on SoCal Restaurant Show.

“Long Beach residents and visitors alike are in for a treat as dozens of local restaurants and pop-ups will offer unique over-the-top Burgers and value-priced Burger Offers when the 3rd annual Long Beach Burger Week returns July 23-20, 2023. Organized by local non-profit Long Beach Food & Beverage, the organization felt that in addition to encouraging local and surrounding “foodies” to enjoy what the expanding Long Beach culinary community has to offer, events like Burger Week support the local economy. It’s summertime and who doesn’t love a good burger?”

One of the participating restaurants in the 3rd Annual Long Beach Burger Week is Chef Kat’s fast-casual, Hangry Belly (established in 2020) located in SteelCraft in Bixby Knolls. It’s locally owned. “When you’re feeling hangry, Hangry Belly has got you covered.”

Offering a chef-inspired menu of over-the-top gourmet, creative burgers and generous portions of premium sides made with passion, there’s an option to satisfy everyone’s taste buds. From their sweet and savory We Be Jammin Burger (1/2 pound Beef Patty, Swiss, Onion Jam, Prosciutto, Arugula, Tomato, Garlic Aioli and served on a Potato Bun) to their spicy Fire Belly Burger.

Breakfast specialties centered around house-made biscuits are available Thursday through Sunday. Seek out their rotating selection of house-prepared decadent desserts including an Ube Brownie. (Their slogan is “No one leaves hangry…”) Hangry Belly will keep your bellies filled and wanting more!

Chef Kat Vacharabul joins us with spatula in hand.

The post Show 533, July 8, 2023: Long Beach Burger Week Preview with Chef Kat Vacharabul of Hangry Belly appeared first on SoCal Restaurant Show.

“Casmalia, California, former cow-town of the Old West, is where California-style barbecuing was brought to perfection by the pioneers. The Hitching Post (having celebrated their 70th Anniversary of Ostini Family ownership last year) has brought this live-oak California-style barbecuing to perfection bringing choice, aged beef to the ultimate of gourmet flavor and tenderness while keeping alive the traditions of the old romantic West.”

“The weatherworn walls of The Hitching Post’s 120 year-old building are crammed with memories that induce an atmosphere of Western nostalgia to the romantically inclined people who can relax and trade the pressures of the fast, modern world for an evening of Old West hospitality.”

“All Dinners at The Hitching Post (a full meal) (under the culinary direction of proprietor & Chef Bill Ostini) include fresh vegetable tray, bay shrimp cocktail, dinner salad, choice of home cut French fries, baked potato or grilled vegetables, garlic bread, coffee or tea, ice cream or sherbet. All entrees (including the grilled veggies) are prepared on their famous (and Instagramable) indoor barbecue pit, using local red oak wood.”

“Santa Maria Barbecue focuses on slow cooking with indirect heat but over an open wood fire rather than in a closed smoker, and typically features the large tri-tip beef roast. The Hitching Posts build on this local tradition with far more than tri-tip, marrying cowboy customs with excellent cuts of steak and seafood. This is open fire barbecue at its very highest level.”

Founder Frank Ostini Sr.’s daughter, Terri Strickland, joins us with a shrimp cocktail in hand. Terri is The Hitching Post’s General Manager.

The post Show 533, July 8, 2023: The Hitching Post, Casmalia with General Manager Terri Strickland Part One appeared first on SoCal Restaurant Show.

“Casmalia, California, former cow-town of the Old West, is where California-style barbecuing was brought to perfection by the pioneers. The Hitching Post (having celebrated their 70th Anniversary of Ostini Family ownership last year) has brought this live-oak California-style barbecuing to perfection bringing choice, aged beef to the ultimate of gourmet flavor and tenderness while keeping alive the traditions of the old romantic West.”

“The weatherworn walls of The Hitching Post’s 120 year-old building are crammed with memories that induce an atmosphere of Western nostalgia to the romantically inclined people who can relax and trade the pressures of the fast, modern world for an evening of Old West hospitality.”

“All Dinners at The Hitching Post (a full meal) prepared with the culinary guidance of Proprietor Chef Bill Ostini. include fresh vegetable tray, bay shrimp cocktail, dinner salad, choice of home cut French fries, baked potato or grilled vegetables, garlic bread, coffee or tea, ice cream or sherbet. All entrees are prepared on their famous (and Instagramable) indoor barbecue pit, using local red oak wood.”

“Santa Maria Barbecue focuses on slow cooking with indirect heat but over an open wood fire rather than in a closed smoker, and typically features the large tri-tip beef roast. The Hitching Posts build on this local tradition with far more than tri-tip, marrying cowboy customs with excellent cuts of steak and seafood. This is open fire barbecue at its very highest level.”

Founder Frank Ostini Sr.’s daughter, Terri Strickland, continues with us with an order of warm garlic bread at the ready. Terri is The Hitching Post’s General Manager.

The post Show 533, July 8, 2023: The Hitching Post, Casmalia with General Manager Terri Strickland Part Two appeared first on SoCal Restaurant Show.

“Aquaculture, the practice of raising fish, shellfish and seaweed, shares many qualities with modern agriculture. Although if offers a lower carbon footprint than other farmed proteins and great potential to deliver high quality, nutritious seafood to our growing population, it must be done responsibly.”

“That’s where the Aquaculture Stewardship Council (ASC) comes in. Since 2010 ASC’s sea green certification label means your seafood was raised according to the world’s strictest standards for responsible aquaculture, including care for people, fish and the environment.”

“Today, more than half of all seafood consumed in the U.S. is raised via aquaculture, also known as seafood farming. The industry has made incredible strides over the last few decades, but not all seafood farms are equal and neither are the certifications. ASC is the only certification that can verify your farmed seafood is what it claims to be, where it came from, how it was responsibly raised and how it got to you.”

Athena Davis, ASC’s Marketing Director for North America, joins us with the 411 on ASC certification.

The post Show 533, July 8, 2023: Aquaculture Stewardship Council with Athena Davis, Marketing Director, North America appeared first on SoCal Restaurant Show.

“Chef Nick Weber of Populaire at South Coast Plaza has created a three-course prix-fixe gastronomic tribute to the life and music of iconic performer, Tina Turner, available nightly during the July 11-23, two-week run of the Tony Award-winning musical, TINA – The Tina Turner Musical, at Segerstrom Center for the Arts.”

“Weber, a music fan, has crafted a culinary journey naming dishes for Turner’s hit songs such as Be Tender with Me Baby (heirloom tomato, ricotta maison, jambon de Bayonne crumble), Nutbush City Limits (select either Duroc pork belly or swordfish, Nardello peppers, hazelnuts, charred soubise, black garlic) and Proud Mary Reprise (Paris Brest – white chocolate crémeux, peaches, pistachio). The menu is served starting at 4 p.m. and is $55 with optional wine pairings $25, exclusive of tax and gratuity. Reservations encouraged.”

Chef Nick Weber is our guest.

The post Show 533, July 8, 2023: Chef Nick Weber of Populaire at South Coast Plaza. Tribute Menu for “TINA -The Tina Turner Musical.” appeared first on SoCal Restaurant Show.

Our own Chef Andrew Gruel, the menu-maker behind the recently launched, full-service Calico Fish House (in the Sunset Beach area of Huntington Beach) and also the founder of Big Parm (New Jersey-style pizza) in the Mess Hall in Tustin provides another timely and informative “Ask the Chef” segment where Chef Andrew responds to listeners thoughtful inquiries.

Chef Andrew is a fan of all styles of pizza. Pizza is ever popular when dining out and also enjoyed at home. Chef Andrew provides his insider’s insight on the state of pizza in the USA. How has the market changed since the pandemic? Is more pizza being prepared at home? Why is frozen pizza from the supermarket typically just not the same? Have home deliveries from pizzerias cooled a bit?

The post Show 533, July 8, 2023: Chef & Co-Host Andrew Gruel with “Ask the Chef” appeared first on SoCal Restaurant Show.

Happy Independence Day Weekend!

“Cork & Fork restaurant in Indio was born out of their Cooking School, Cooking with Class. What started as a weekly get together on Wednesday evenings inside the cooking school featured small plates and wines by the glass. Each week the list of attendees grew and grew until Executive Chef Andie Hubka was turning away more people than she could seat. The empty space next door suddenly became very appealing! A big move to a new location in 2023 saw the addition of twice the seating, a full bar and private dining rooms. The rest as they say, is history!” Chef Andie Hubka takes a break from her busy kitchens to join us.

Dewlson Family Farm in Santa Maria is the “retirement project” of active husband and wife, (first generation farmers) Ron Dewey and Judy Paulson. It’s a family-owned, working farm established in 2010 designed to be an “Oasis of Experience” where people come to explore, learn, and relax. On the Farm, Ron and Judy grow Lisbon Lemons, five varieties of premium Arabica coffee beans sourced from The Big Island of Hawaii and three varieties of tea from renowned regions of China. Currently visits are by appointment only for the safety and convenience of farm guests. Farmer Judy Paulson is our guest with a basket of Lisbon Lemons in hand.

Naughty Oak Brewing Company located in Orcutt in the Santa Maria Valley is a collaboration of a dedicated craft beer-loving husband and wife team. It’s the first craft brewery in Orcutt. Their motto is, “Comradery Through Quality.” At any given time there are 12 house-brewed craft beers and seltzers available. Think Phantasmic Voyage West Coast IPA and Fuzzy Navel Blond Ale with Orange & Peach for openers. Bring your own food or enjoy the varied menus of their rotating food trucks. “The aim at Naughty Oak Brewing Co. is to provide the guests with high-quality beers that can be enjoyed in an environment that promotes community.” Proprietor Emily Kitts joins us to tap the keg on all that is Naughty Oak Brewing Co.

Our own Chef Andrew Gruel, the menu-maker behind the full-service Calico Fish House (in Huntington Beach) and also the founder of Big Parm (New Jersey-style pizza) in the Mess Hall in Tustin provides another timely and informative “Ask the Chef” segment where Chef Andrew responds to listeners thoughtful inquiries. Chef Andrew is a fan of chicken as a value-priced and versatile protein. Last week the U.S. Agriculture Department authorized the sale of cell-cultivated / cultured chicken that comes from a lab. It’s very expensive and, for now, will only be available as a novelty menu item in a high-end restaurant in Washington, DC and another in the Bay Area. Chef Andrew fills us in. Is this a food product that’s even really needed? Summer is a great time to grill authentic Veggie Burgers made from real vegetables that highlight their taste. Chef Andrew has the background.

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

The post Show 532, July 1, 2023: Show Preview with Executive Producer & Co-Host Andy Harris appeared first on SoCal Restaurant Show.

“Cork & Fork restaurant in Indio was born out of their Cooking School, Cooking with Class. What started as a weekly get together on Wednesday evenings inside the cooking school featured small plates and wines by the glass. Each week the list of attendees grew and grew until Executive Chef Andie Hubka was turning away more people than she could seat. The empty space next door suddenly became very appealing!

A big move to a new location in 2023 saw the addition of twice the seating, a full bar and private dining rooms. The rest as they say, is history!”

This is casual fine dining at its best. The menu features creative small plates ranging from classic comfort to exotic fusion. Chef Andie uses the highest quality ingredients and shops locally, organically and sustainable whenever possible. Cork & Fork’s Mix, Match, Share & Enjoy philosophy allows you to choose your own adventure and order many small plates to share, or let the chef choose for you if you’d like with their Seasonal Tasting Menu.”

“Cork & Fork offers an eclectic list of affordable wines by the glass and bottles to share, with perfect pairing advice for each of their tasty dishes. The wine list features important varietals and award-winning winemakers from around the world, with an emphasis on food friendly wines.”

Chef Andie Hubka takes a break from her busy kitchens to join us.

The post Show 532, July 1, 2023: Executive Chef Andie Hubka, Cork & Fork, Indio, CA Part One appeared first on SoCal Restaurant Show.

“Cork & Fork restaurant in Indio was born out of their Cooking School, Cooking with Class. What started as a weekly get together on Wednesday evenings inside the cooking school featured small plates and wines by the glass. Each week the list of attendees grew and grew until Executive Chef Andie Hubka was turning away more people than she could seat. The empty space next door suddenly became very appealing!

A big move to a new location in 2023 saw the addition of twice the seating, a full bar and private dining rooms. The rest as they say, is history!”

This is casual fine dining at its best. The menu features creative small plates ranging from classic comfort to exotic fusion. Chef Andie uses the highest quality ingredients and shops locally, organically and sustainable whenever possible. Cork & Fork’s Mix, Match, Share & Enjoy philosophy allows you to choose your own adventure and order many small plates to share, or let the chef choose for you if you’d like with their Seasonal Tasting Menu.”

“Andie Hubka is the award winning Executive Chef and Owner of three acclaimed restaurants – Cork & Fork, Heirloom Craft Kitchen in Indio and the recently opened Tu Madres Cantina & Grill (located next door to Heirloom). Andie was named “Chef of the Year” by Palm Springs Life Magazine for her work at her beloved cooking school, Cooking with Class, and has since gone on to open her exceptional restaurant Cork & Fork, which has earned top honors including Best New Restaurant in 2013 in the prestigious ‘My Desert’ poll.”

“A teacher at heart, Andie staffs her kitchens with students from the La Quinta High School Culinary Program, in partnership with the school, creating the Desert’s first paid culinary internship program that has successfully graduated 6 years of students in to the local culinary workforce and beyond.”

Chef Andie Hubka takes a further break from her busy kitchens to continue with us.

The post Show 532, July 1, 2023: Executive Chef Andie Hubka, Cork & Fork, Indio, CA Part Two appeared first on SoCal Restaurant Show.