Happy Memorial Day Weekend. Let the season of inspired & relaxing grilling happily commence…
Chefs and restaurateurs are honestly the most generous people we know. In times of need they are always the very first in generously giving back and meaningfully supporting their communities. Truly remarkable…Right now restaurants urgently need our support to stay afloat. Kindly keep this in mind and please do what you possibly can (as you can afford) to support a community-focused, local restaurant….
As always, we greatly appreciate you being a part of our loyal listening audience. Truly couldn’t do it without the enthusiastic encouragement of the foodie community.
When accomplished fine dining chef Ross Pangilinan left the Patina Group’s Leatherby’s Café Rouge (Segerstrom Center for the Arts) to venture out on his own he wanted to create a more personal, chef-driven concept. His vision came to be as Mix Mix Kitchen Bar located in a bit of an unlikely location in Santa Ana. In normal times it’s a globally inspired dining concept presenting dishes which see influence from traditional French and Italian to modern Filipino cuisines. During the ban on dine-in Chef Ross has shifted to preparing Tapas Family Kits (for 2 or 4 guests) for curbside pick-up. Also in Chef Ross’ family of restaurants is Terrace by Mix Mix at South Coast Plaza and the newly (soft) opened ReMix Kitchen Bar in the Long Beach Exchange. Chef Ross joins us with the overview.
One of our most reliable sources of significant restaurant news in fabulous Las Vegas is Al Mancini, who is a staff writer for The Las Vegas Review Journal covering food, restaurants and other aspects of entertainment. Al has been working the Vegas food scene for 19 years. He was one of the creators of the popular, and widely referenced, Eating Las Vegas restaurant guidebook series. Al joins us with a report on the return of dining in the restaurants that have been allowed to reopen in Las Vegas.
James Beard Award-winning Chef & Author Suzanne Goin is the Co-Proprietor (with Caroline Styne) of The Lucques Group. a.o.c and Tavern are back on Thursday through Sunday with take-out for pick up or delivery via TOCK. Lucques’ Sunday Suppers are newly available via Lucques Catering with curbside pick up or delivery via TOCK. Chef Suzanne Goin joins us with all the tantalizing specifics.
Previously we’ve met passionate winemaker Clarissa Nagy who has her own boutique label, c nagy, with a rustic tasting room in historic Orcutt. C nagy wines are “A pure expression of grapes from a vineyard celebrating the experience of Santa Barbara County.” Clarissa has a particular affinity for Pinot Noir but other available current releases include Syrah, Grenache, Gewurztraminer and Pinot Blanc. Winemaker Clarissa Nagy is our encore guest.
Sol Agave, the popular elevated regional Mexican restaurant in South County, operates the original location in San Juan Capistrano and the 2-year old branch in Mission Viejo in Kaleidoscope. San Juan Capistrano is open for to-go orders and Mission Viejo will soon reopen for curbside take out on June 1st. Restaurateur Jesse Galvez shares the secrets of Sol Agave’s Famous Carnitas.
Our own Chef Andrew Gruel of the Slapfish Restaurant Group provides another timely and informative “Ask the Chef” segment where Chef Andrew responds to listeners thoughtful inquiries. Chef Andrew is updating us on the impact of the Covid-19 crisis in the hospitality field and what we, as diners, can do to support the very survival of restaurants. Take-out/delivery when you can surely helps…Of course, the safety of restaurant employees and guests comes first. Chef Andrew will conclude his revealing commentary on 3rd Party Delivery Services and explain why he suggests you tip the delivery driver in cash. It’s the start of Summer Grilling Season. Chef Andrew has some meaty tips for the backyard master of the grill.
All of this and heaping helpings of extra deliciousness (with proper Social Distancing) on this week’s not-to-miss show!
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