There are exciting, and tasty, culinary additions to the menu at Angel Stadium for the 2018 season. You can be sure a few new Japanese specialty items will be available at The Big A saluting rookie player sensation Shohei Ohtani. Think Japanese Pork Katsu.

Executive Chef Robert Biebrich continues with us.

New Flavors at Angels Concession Stands

Smoke Ring Spud

* Baked potato, chopped house smoked pulled pork, shredded cheddar cheese, sour cream, green onion, and fried onions.

* Location: Smoke Ring BBQ Gate 1 on Field Level

Shrimp Aguachile

* Spicy lime marinated shrimp, cucumber, onion, and tortilla chips.

* Location: Section 259 Casa Modelo

Hugo’s Empanadas

* House made empanadas with spiced ground beef and potato, flaky pastry crust alongside salsa chilena.

* Location: Terrace Level Section 260 Casa Modelo

“The Mound”

* A mound of freshly baked chocolate chip cookies served in a souvenir Angels helmet.

* Location: Coffee Bean Kiosk near Home Plate Gate on Field Level

“Taste of The Stadium”

* Unique concept pins are available at each specialty concessions location. With the purchase of each, fans will receive $5 off a $25 purchase at Angel Stadium Team Store location. After collecting all nine, fans will receive a special lanyard and team store pin.

* Location: Throughout Angel Stadium.

Premium Services

* The re-brand of the In-Seat Service experience is called RBI – “Restaurant Brought In-Seat”.

* The focus will be on delivering restaurant quality fare to the seats, refining the classics, and featuring new items that include:

* Fried Chicken Sandwich– buttermilk marinated chicken breast, mayo, bread and butter pickles, served on a toasted bun.

* Pastrami Fries– house steamed pastrami, crispy fries, secret sauce, pickles, and cheddar sauce.

* Grilled Bratwurst– caramelized onion, spicy mustard, served on a pretzel bun.

Saint Archer Brewing Co.

* Sample Saint Archer’s wide portfolio of beers with a flight. Be the first to taste one of our rotating R&D taps and see what the Master Brewer is testing to release.

* Saint Archer’s Tusk & Grain program hand selects the most sought-after barrels, and uses only the highest quality goods in the design and execution of their vision for these beers.

* Best beer pairings deliver with amazing finger foods including:

* Crispy Jidori Chicken Wings– Aleppo, chermoula, pomegranate molasses (dairy free, gluten free)

* Steak Frites– flat-iron, crispy potatoes, red chimichurri and greens (dairy free)

* Thai Shrimp Salad– mango puree, coconut milk, cucumber, Asian herbs, crispy shallot (dairy free, gluten free)

Diamond Club

* Re-designed interior with a wine wall to showcase the vast selection of wines, and a TV wall to showcase all of the action at Angel Stadium and elsewhere.

* Buffet with a new a la carte setup, serving select entrées all season.

There are exciting, and tasty, culinary additions to the menu at Angel Stadium for the 2018 season. You can be sure a few new Japanese specialty items will be available at The Big A saluting rookie player sensation Shohei Ohtani.

New Flavors at Angels Concession Stands

Change Up Kitchen

* Feeding off the success of last season, the Change-Up Kitchen is inspired by Angels players and will offer unique rotational menus that change every month. The first menu for Opening Week is inspired by Shohei Ohtani:

* Japanese Pork Katsu – Deep-fried pork cutlet breaded with panko breadcrumbs and served with steamed rice, Japanese brown curry, and pickled cucumber.

* Location: Terrace Level Section 226

La Rotisserie

* Santa Maria-Style Steak Sandwich– A brand new prime beef seasoned steak sandwich in a Santa Maria style rub and slow roasted on our rotisserie. Served on a baguette and topped with garlic herb butter and salsa roja.

* Location: Field Level Section 113

New Corner Markets

* Grocery store style locations to purchase salads, snacks, drinks, and more.

* Location: Club Level Sections 305 and 342

Big Cheese

* Meatball Grilled Cheese– Beef and pork meatballs simmered in a house made marinara sauce and topped with provolone and mozzarella cheeses, served on toasted thick sliced French loaf.

* Cubano Grilled Cheese– Slow roasted pork and shaved artisan ham topped with sliced pickles, swiss cheese, creamy mustard, served on toasted thick sliced French loaf.

* Location: Terrace Level Section 211

Executive Chef Robert Biebrich escapes his busy kitchens to bring us up-to-date on all the good eats.

Orange County food fans know Nancy Luna as the Orange County Register’s long-time restaurant beat writer since 2005. Earlier in the year she moved on to the respected trade publication, Nation’s Restaurant News in the position of Senior Editor. Her new national beat is the restaurant industry’s largest and most talked about fast-food brands including McDonald’s, Starbucks, Chipotle Mexican Grill, Taco Bell, Pizza Hut, KFC and Subway.

Luna is a graduate of Cal State Fullerton. When she’s not digging for news on her beat, you can find Nancy regaling her fans about her latest dining adventures on her Fast Food Maven social media channels. Follow her on Twitter @fastfoodmaven.

Nancy invites her followers to Subscribe to the daily e-newsletter from NRN.

We’ll meet her.

Pic’s Really Good Peanut Butter from New Zealand recently orchestrated a fun Dessert Recipe Contest (The Great USA Bake-Off with Pic’s Peanut Butter & C-CAP) with area C-CAP (Careers through Culinary Arts) high school students. The rule simply was to create some delicious baked goods using Pic’s Peanut Butter. The recipe could be properly decadent or delightfully healthy.This was the 3rd year for the Pic’s Really Good Peanut Butter recipe competition with C-CAP.

The winning recipe for Panna Cotta with Meringue Crowns & Strawberry Coulis was created by Savannah Wilkinson and Katherine Gonzales who are Juniors at Rio Mesa High School in Oxnard. They also developed a 2nd recipe for the competition for Sweetheart Cookies.

C-CAP’s programs in the greater Los Angeles area provide underserved high school students with education and career opportunities through the culinary arts.

The winning team of Savannah and Katherine are our guests along with C-CAP L.A’s Director, Lisa Fontanesi.

Now an irresistible preview of this Saturday’s flavor-packed show. It’s not, with profuse apologies, for dieters. If we’re successful we will always leave you incredibly hungry and thirsty. In our case, upon careful reflection, that’s probably a pretty good thing… Keep in mind we’re here with you live every Saturday morning with a brand- new show.

Pic’s Really Good Peanut Butter from New Zealand recently orchestrated a fun Dessert Recipe Contest with area C-CAP (Careers through Culinary Arts) high school students. The winning recipe was created by Savannah Wilkinson and Katherine Gonzales who are Seniors at Rio Mesa High School in Oxnard. Savannah and Katherine are our guests along with C-CAP L.A’s Director, Lisa Fontanesi,

Orange County food fans know Nancy Luna as the Orange County Register’s long-time restaurant beat writer since 2005. Earlier in the year she moved on to the respected trade publication, Nation’s Restaurant News in the position of Senior Editor. Her new national beat is the restaurant industry’s largest and most talked about fast-food brands. We’ll meet her.

There are exciting, and tasty, culinary additions to the menu at Angel Stadium for the 2018 season. You can be sure a few new Japanese specialty items will be available at The Big A saluting player sensation Shohei Ohtani. Also, the Angels are part of the inaugural MLB FoodFest in New York City the Weekend of April 21st and 22nd. Executive Chef Robert Biebrich briefly escapes his busy kitchens to bring us up-to-date

For 3 plus years Farley Elliott has been the Senior Editor at the highly influential Eater LA, part of the 27 City Eater network. He is also the author of well-received Los Angeles Street Food: A History From Tamaleros to Taco Trucks with Foreword by Bill Esparza. Farley’s work appears nationally in the online, print, and digital video space, and you can follow him around the internet at @overoverunder. Farley joins us in-studio.

We’re encouraged to receive many thoughtful questions via Social Media and e-mail.

Love The Wild is an innovative sustainable seafood company that produces an appealing line of tasty fish entrees for the home table. Coming this Summer is their new line of microwaveable seafood bowls including the Baja Style Fish Taco Bowl with Barramundi. They were a discovery at this year’s Natural Products Expo West. The Seafood Bowls were awarded the coveted NEXTY at the Expo for “Best New Meat, Dairy or Animal-Based Product.”

“We are passionate about, and have put our efforts toward protecting and providing fantastic fish. More specifically, we want to change the way people eat one of the most efficient, healthy proteins in the world.”

“The seriousness of overfishing, pollution, and acidification of our oceans is well documented and incredibly frightening. So the question then is: How do we save our oceans and fish, while at the same time make sure people still continue to eat fish? Our answer: help preserve our wild fish stocks by not depleting (overfishing) them all. We are doing that by supporting our awesome friends who are doing amazing things with aquaculture, and utilizing their fantastic farmed fish to create the most mind-blowing fish dishes you’ll find in stores.”

“These dishes can’t suck though. Frozen fish is generally thought of as gross, and cooking fish is perceived as difficult. And we’re changing those perceptions. With a culinary taste-first approach we have created the perfect equation. World-class aquacultured fish + mouth-watering delicious sauce + your dinner table = pure culinary bliss.”

“We believe the world “wild” means many things, from protecting and respecting our wild fish populations, to creating wildly delicious sauces, to pursuing a wildly adventurous lifestyle. Most people equate the words “wild fish” to “sustainable” or “higher quality”. Without question, wild fish can be sustainable in limited quantities, in ideal conditions. Without question, farmed fish can be higher quality and even more sustainable. Our passion is to prove that to the world. That is why we built this company.”

The fish entrees are available in Southern California most easily at Whole Foods Markets.

We’re reeling in Founder, Jacqueline Claudia.

Now a tantalizing preview of Saturday’s enticing show. It’s not, with profuse apologies, for dieters. If we’re successful we will always leave you incredibly hungry and thirsty. In our case, upon careful reflection, that’s probably a pretty good thing… Happy Easter and blessed Passover greetings to all our loyal listeners. Keep in mind we’re here with you live every Saturday morning with a fresh show.

Love The Wild is an innovative sustainable seafood company that produces an appealing line of tasty fish entrees for the home table. They were a discovery at this year’s Natural Products Expo West. “People are hungry for better solutions. Something that satisfies both hearts and taste buds. That’s why we’re spearheading a better way to raise our food. Partnering with compassionate farmers. Blazing a trail for frozen fish. Because as we’ve found out, the best practices make the best dishes. This isn’t just the most delicious fish you’ve ever tasted. It’s the lowest impact way to produce animal protein on the planet. And we’re here to stay. In fact, that’s the whole point.” We’re reeling in Founder, Jacqueline Claudia.

The Kali Kollaboration is Kali’s owner / chef Kevin Meehan’s monthly dinner series where he invites 3 to 4 prominent L.A. chefs to have a night of fun with him preparing a special menu for guests at Kali. Next up is April 10th with “SoCal Restaurant Show” chef friends Antonio Lofaso and Ted Hopson along with Phillip Franklind Lee & Margarita Kallas-Lee. Chefs Kevin & Ted join us to explain what’s on the menu.

Revier Cattle Company (RCC) raises Prime / Choice-graded Black Angus cattle in Olivia, MN. All RCC’s purebred Black Angus operations seed stock is developed with no expense spared to achieve the highest quality beef. With decades of cattle raising experience dating back to 1867, RCC is a true expert when it comes to choosing and nurturing Premium Cattle. As a result of this commitment, consumers can be assured of safe, high quality, sustainable beef as part of a balanced, highly nutritious, and delicious diet at home and in the finest dining establishments. 4th generation cattle rancher Tom Revier is our guest.

Nestled between the San Francisco Bay and the Sierra Nevada Mountains lies Lodi Wine Country, a region fast becoming one of California’s true wine stars. Lodi Wine Country offers a rural atmosphere and relaxed pace for you to enjoy its beautiful vineyards and premium wines. Winemaker Stuart Spencer of Lodi’s St.

It’s lobster madness in today’s “Ask the Chef” segment. To begin with why is lobster so expensive? What drives the price? Why does Maine Lobster carry such cache? How does Pacific Spiny Lobster compare to its cousin from Maine? Does size really matter for taste & flavor? What’s the best preparation method?

Chef Andrew puts the bib on and has the tasty specifics for us.

Coast Fish Company is the relatively new brand and concept from the same family of restaurants (family owned and operated for 94 years) as El Cholo and The Cannery in Newport Beach. The fast-casual Coast located in the Los Olivos Marketplace in the Irvine Spectrum brings the best premium seafood from both the Pacific and Atlantic coasts to Orange County. The Salisburys’ prefer to brand it “fine casual.”

What’s a bit unusual is that the taco or entrée choices comes with the guest’s selection of fish. Seasonal options include Ahi Tuna, Barramundi, Catfish, Halibut, Mahi Mahi, Salmon, Swordfish, and Tilapia.

Sides include the expected chips & salsa and avocado but also feature mushroom risotto.

Happy Hour is new on the menu with $1.50 beers and half-price appetizers.

4th Generation restaurateur Brendon Salisbury is our guest.

Nestled between the San Francisco Bay and the Sierra Nevada Mountains lies Lodi Wine Country, a region fast becoming one of California’s true wine stars. Lodi Wine Country offers a rural atmosphere and relaxed pace for you to enjoy its beautiful vineyards and premium wines.

Lodi is predominately a red winegrowing region, with approximately two-thirds of the acreage dedicated to red varieties. Lodi is home to all of California’s leading varieties, and has long been the leading producer and California’s best kept secret for Cabernet Sauvignon, Chardonnay, Merlot, Sauvignon Blanc and Zinfandel. However, with over 100 varieties now in production, Lodi offers a vast portfolio of diverse and interesting wines.

“The most obvious distinction that sets Lodi apart is our treasure trove of own-rooted old vineyards. There are literally hundreds of these old blocks throughout the region that, in many cases, have yet to be discovered or had the opportunity to truly express their real character.” –Stuart Spencer

Lodi is the self-proclaimed Zinfandel Capital of the World producing over 40 percent of California’s premium Zinfandel. Journalists and wine enthusiasts alike have long recognized Lodi as the home of highly acclaimed Old Vine Zinfandels, with some plantings dating back to 1888. These vines, many of which are still planted on their own roots, are naturally low-yielding due to their age and consistently produce high quality fruit. Although expensive to maintain, Lodi winegrowers are committed to continuing this California heritage.

Winemaker Stuart Spencer of Lodi’s St. Amant Winery and also the Program Manager for the Lodi Winegrape Commission pulls the cork for us.