Another weekend, another show with superstar chef Jet Tila on KLAA-AM 830. We turn the keyboard over to show producer Andy Harris–enjoy!
“SoCal Restaurant Show” – September 28, 2013
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-10:00 a.m. to 10:13 a.m.
Host Jet Tila and Producer Andy Harris preview the show.
Today we're broadcasting live from the Patchwork Show – Edible Edition at South Coast Collection in Costa Mesa from 10 to Noon.
Patchwork Edible is an annual creative food summit bringing visionary chefs, authors, bloggers, handmade craft vendors and food artisans together with attendees for a comprehensive and entertaining Weekend of eating, learning, tasting and shopping.
Admission is free…
The always stylish, Kedric Francis, the Executive Editor of both Coast Magazine and The Orange County Register Magazine joins us as guest co-host.
– 10:16 a.m. to 10:27 a.m.
Host Jet Tila is in Las Vegas for the LUCKYRICE Night Market on the pool deck of The Cosmopolitan of Las Vegas tonight from 7 to 10:00 p.m. Jet will be serving his signature Khao Soi (a Northern Thailand favorite) and seasonal flavors of his refreshing Kuma Snow Cream.
VIP and General Admission tickets are available.
-10:30 a.m. to 10:42 a.m.
Chef Carlos Salgado has a background as a fine-dining pastry chef. He relocated back to Orange County after his tenure at Commis in San Francisco and launched, with his family, the ambitious Taco Maria food truck in Orange County in 2011. He was honored with the distinction of being named the best gourmet food truck in OC by both major newspapers.
On Saturdays, Taco Maria was the featured food truck at The Farmers Market at SoCo. Carlos developed such a loyal and vast following that he was compelled to launch a real, full-service restaurant, including an outside heated patio, at SoCo.
Right now it's dinner only with lunch and weekend brunch to follow. They hand-make their fresh tortillas on the spot. The meats and seafood are wood grilled and sustainable. The produce comes from local Orange County Farmers Markets.
-10:45 a.m. to 10:58 a.m.
Patchwork Show : Edible Edition co-producer Nicole Stevenson join us to preview the first-ever Patchwork Show : Edible Edition at SoCo in Costa Mesa this Weekend, Oct. 5th (from 11 to 8 p.m.) and Oct. 6th (from 11 to 5 p.m.)
This free, Weekend festival will showcase the flourishing artisan food movement in SoCal through an interactive experience filled with baking programs, food trucks, restaurant pop-ups, book signings, beer and wine gardens, samples and more!
The whole family – not just foodies – will enjoy the hands-on activities from DIY workshops to educational panels hosted by award-winning chefs to handmade products for sale from more than 90 food artisans and modern handmade businesses.
11:00 a.m. to 11:12 a.m.
Bill Esparza, the “Mexican Food Maestro” and authority on the food of Baja California is with us.
Bill leads escorted food tours of Tijuana and Northern Baja for journalists and the public alike. He's given advice to Travel Channel's Andrew Zimmern, among other notables.
Bill is moderating “Justin Timberlake good for Tequila ? Gentrification of Mexican Spirits” panel tomorrow afternoon (Sunday) at Patchwork Show:Edible Edition. Mezcal and Tequila will be sampled as part of the discussion.
11:15 a.m. to 11:27 a.m.
It's been about a year since Brad A. Johnson joined the Orange County Register as their high profile restaurant critic. Previously The Register's restaurant reviews tended to accentuate the positive.
Brad is a James Beard Award-winning food and travel journalist who brings a more worldly view to his writing which includes praise and specific criticism.
Johnson will discuss how a restaurant critic approaches reviewing a restaurant and what the process is. He'll also touch on a year's worth of observations of the Orange County dining scene.
11:30 a.m. to 11:42 a.m.
Brad A. Johnson, the high-profile restaurant critic for The Orange County Register, continues.
11:45 a.m. to 11:56 a.m.
It's fair to say the restaurant opening of the year in Orange County is ARC right here at SoCo in Costa Mesa. The reviews have been ethereal. Last Sunday they were the recipient of the Golden Foodie for “Best New Restaurant.”
ARC owners Marin Howarth and Executive Chef Noah Blom join us to talk about their wild ride.
It's all from-scratch cooking with locally sourced ingredients. Every menu item is unusually cooked over an open fire. It's an open kitchen so everything is totally visible to the guest. Great care goes into the preparation of the libations, too, under the supervision of a bar chef. Bitters, infusions, syrups, and sodas are all made in-house.
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