“From the time Dr. Shica (Dr. Shica’s Bakery, Los Angeles) got her first Easy-Bake Oven, she knew that she loved to bake. Growing up in South Carolina, she baked with her grandma and learned that the best desserts come from using the best ingredients. When Dr. Shica founded her bakery, she committed to using only high-quality, premium ingredients to create her gourmet signature desserts.” Dr Shica’s cookies are currently available nationwide at TJ Maxx, Marshalls and HomeGoods. “Known for her optimism and warm personality, Dr. Shica’s home-baked flavor will brighten any day. Dr. Shica’s new Plant-Based cookies are dairy-free, egg-free, nut-free and low calorie but still very delicious and highly craveable. Each bag is shelf stable and resealable so you can enjoy them now or later. The product comes in 4 flavors (Chocolate Chip, Oatmeal Raisin, Lemon and Sugar Confetti).” Dr. Shica briefly puts down her rolling pin to join us.
“Located in Newport Beach, California on the site of the old City Hall, The Mayor’s Table is Lido House’s signature dining venue. Featuring a focus on seasonal, chef-driven cuisine, including an open action kitchen, Mayor’s Table is both a premiere dining destination and neighborhood hot spot. The ideal setting to enjoy a leisurely brunch or a memorable night out with friends, Mayor’s Table is the perfect place for celebrations large and small. In May the restaurant debuted an all-new dinner menu, complete with experiential and tableside offerings. This overhaul marks the most significant change to the Mayor’s Table menu since its inception in 2018. From the collaborative efforts of Chef-Partner Riley Huddleston, Executive Chef Jonathan de la Cruz, and Chef de Cuisine Nicholas Escobar, the Mayor’s Table culinary team proudly unveiled a bold seasonal menu showcasing their take on reimagined American cuisine.” Service is gracefully overseen by hospitality veteran and General Manager, Quentin Gravet. Executive Chef Jonathan de la Cruz and GM Quentin Gravet join us.
“A typical night out for sisters Leslie and LeAnn Jones includes great wine, great food and great friends at some of their favorite restaurants in Los Angeles. Leslie, a luxury wedding planner, and LeAnn, an attorney, were tired of going outside of their neighborhood to enjoy delicious wine and food. With Leslie’s background in hospitality and LeAnn’s knowledge and love of wine, the sisters decided to open 1010 Wine and Events in 2021. 1010 Wine is an upscale wine bar (with elevated cuisine) located in the heart of Inglewood, CA, the city that raised Leslie and LeAnn and where they still currently reside. 1010 Wine is the first and only wine bar in the City of Champions. The new, elevated dinner menu under the direction of Chef Mo Marvel features highlights such as Salmon Crudo, Piri Piri Chicken and Prime Beef Bavette.” Leslie Jones joins us to uncork all that is 1010 Wine & Events.
“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 Cile 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.” 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.
All of this and heaping helpings of extra deliciousness on this week’s not-to-miss show!
Good morning Southern California and welcome. If you're food obsessed, you've come to the right place. Join us for the next two hours and you won't go away hungry. One of the first American culinary icons Julia Child said, "People who love to eat are always the best people." We agree. Live from the AMA 30K LAA studios at Angel Stadium in Anaheim, the SoCal Restaurant Show is on the air. Welcome back. It is the SoCal Restaurant Show and happily we're here with you every Saturday morning from 10 a.m. until 12 noon, right here on AMA 30K LAA, the home of Angels Baseball 2024. It can also catch us on the AMA 30K LAA Angels app and the halos are on the road. They're in Washington DC playing the Washington Nationals. It is the second game later this afternoon in three games set and hopefully the halos are looking to even the series up real tough loss last night. But they're playing Washington Nationals. It's a very good team. I'm Andy Harris, the executive producer and co-host of the show. Happy to be here and also thanks to you for spending part of your Saturday morning with us. We do appreciate it. My colleague, chef Andrew Grulle of the Calico Fish House in the Sunset Beach area of Huntington Beach. We're giving him the day off this morning, but no worries. He's going to be back with us real soon with his usual "Ask the Chef" segment and we've had some questions about what the various cuts of steak are and given that it's the summer grilling season, this is probably a pretty appropriate course of conversation. In particular, we're going to be talking about the differences between flank steak, skirt steak and go from there. Be listening for that in chef Andrew's upcoming "Ask the Chef" segment. Also, happy to say we have Tony back with us in technical excellence this morning. Good morning, Tony. Glad to have you there in the booth. As always, do keep up with on social media. We're on all the platforms. What we try to do there is just give you more visuals and information that connects you with us during the week between Saturdays because, believe me, between Saturdays, we're out there. We're doing research, we're doing dining, we're doing tasting and we want to share highlights of that with you. Also when we have a cookbook author on the show, they are kind enough to share one or two recipes from the cookbook that we're talking about. They're posted there and also you can get a preview of the next show's guests. We typically post those in a little revolving billboard that is on the home page of the website. Talking about website, that's easy. It's ocalrestronshow.com. Facebook is socalrestronshow. Send us a tweet or an X or whatever. You might want to call it @socalrestron. A lot of you do. As we like to say, for the very best in provocative food imagery, Instagram to @socalrestronshow. And you'll be wanting to look at our Instagram at 11.30 a.m. this morning when we have our Prince of Produce Robert Schuler on talking about the special hatch chili season, which is now on for only the next six weeks because you will have a chance to get in on a great giveaway that we're having. And it's really easy and it involves Instagram, but we will give all those details at 11.30. And what the prize is is a hatch pepper gift tray from Melissa's that they will also ship to you, which this is kind of a heavy item. Very great of them. And it is the hatch pepper gift tray that retails through the Melissa's website for $75. So this is really a nice item with all kinds of great hatch essentials that you really enjoy having. And in that vein, we are enthusiastically presented each and every week by Melissa's World Variety Produce and West Coast Prime Meats. But again, be listening at 11.30 when we give the details of how you can easily enter through our Instagram. And remember that Instagram is @socalrestronshow to win a Melissa's hatch pepper gift tray. Kind of fun. And I know our listeners enjoy free stuff. Who doesn't? A bit of a shock in restaurant news this week. On the SoCal restaurant show, you know, we do try to explain the vicissitudes of the restaurant business in California, Southern California, and nationally also. It's never an easy business, but particularly post pandemic, it's been even tougher. And it's just so sad to see very prominent restaurants at the highest end of what they do, announce they're going to close. And if any of you are familiar with downtown LA, it's pretty obvious that downtown LA from an office building occupancy standpoint, hasn't really fully bounced back from the pandemic. And sadly, may never return to the office occupancy pre pandemic because a lot of people are working from home. And if they have to come into the office, it's a Tuesday, Wednesday, Thursday situation. They might be off Monday and Tuesday. And obviously that has had a huge impact on lunch business for restaurants that are in downtown LA. And why do I mention this? A restaurant that we love in downtown LA that has a beautiful design, a great menu, and very professional service that is not fussy or pretentious in any way is executive chef proprietor, Tim Hollingsworth, Odium, which is right next to the Broad Museum on Grand in downtown LA. And sadly, they have announced as of the first Saturday in September, that will be their last day of service. And as I say, that is a big shock of a restaurant of that quality. What a lot of people don't know is, is that building was built, especially for them, it's like on three levels, when the Broad was was built. So massive undertaking, very expensive project, realized beautifully. The kitchen is on display, guests can actually walk into the kitchen, which is huge with all state of the art equipment, all sorts of different stations, it's fascinating. Anyway, just a word to the wise for you, foodie is out there. If you have not experienced Odium yet, only 10 years old, he only have a few more weekends, and it's definitely worth the effort. Chef Tim has announced that he's hoping to relocate, but that I don't think is something that can happen quickly, because again, in terms of the interior design of the restaurant, this isn't like a hermit crab that you just move into a new shell. So again, congratulations to the team at Odium and Chef Tim Hollingsworth, you know, what a great asset to downtown LA that has been, and so sorry to see you go. Big show today, we're revisiting with Dr. Sheikah of Dr. Sheikah's Bakery. We're going down to the Mears table in Lido House in Newport Beach, wonderful destination restaurant there. We are profiling 1010 wine and events in Inglewood, a wonderful upscale wine bar in restaurant, and then of course we're talking hatch chilies. You are listening to the SoCal restaurant shell. When we return, it is Dr. Sheikah of Dr. Sheikah's Bakery. In Los Angeles, we're proudly presented by Melissa's World Variety Produce and West Coast Prime Eats back before you know it. (light music)
