SoCal Restaurant Show December 7, 2024 Hour 2

SoCal Restaurant Show

“Surrounded by 63 acres of carefully tended vines, South Coast Winery Resort in Temecula elevates the Southern California winery experience to perhaps Napa levels and possibly even beyond. What makes their grapes so special is the combination of the rich Southern California soil and generous Temecula Valley sunshine. Pair this stunning atmosphere with South Coast Winery's talented winemakers and you get beautiful wines that you simply cannot find elsewhere. South Coast Winery is the proud recipient of the Golden State Winery of the Year by the California State Fair in the California Commercial Wine Competition.

For South Coast Winery’s Master Winemaker Jon McPherson his profession is also his passion – culminating in masterworks of consumable art, taking the form of consistently award-winning wines. The Winemaking Team’s solemn quest: to produce wines as sublime as they are faithful to the nature of their grapes.” Jon has unusually been with South Coast Winery since the very beginning in 2003. Winemaker Jon McPherson is our guest to uncork all that is South Coast Winery Resort and Carter Estate Winery & Resort.

“The 4th Annual Long Beach International Tamale Festival is set for Saturday, December 14, 2024. The always popular event takes place at Long Beach City College PCH campus located at 1350 E. Pacific Coast Hwy., Long Beach, from 1:00 p.m. to 9:00 p.m. and will include music, food, drinks, performances, Best Homemade Tamale Contest and more. Organized by Playa Larga, a local event multimedia outlet, the event is devoted to celebrating the diverse tamal-making restaurants, pop-ups and food trucks around Long Beach. The event is designed to be a medium to bring everyone to the table, from all walks of life, to showcase the city's diverse Latin food scene featuring holiday tamales.” Co-organizer Sal Flores takes a break from mixing the tamale masa to join us.

“The Joint is an ambitious seafood market and cafe located in the heart of Sherman Oaks and overseen by proprietor Liwei Liao. Their unexpected mantra is “Fresh is boring.” They specialize in dry ageing seafood which minimizes waste while maximizing quality. The Joint’s appreciative customers are both serious home cooks and high-profile restaurateurs. Born in Taiwan, Liao grew up in Queens, New York, and refers to himself as a self-taught fishmonger. His family had a boat out in Connecticut, and he grew up fishing. From a very young age, his father taught him how to gut and clean fish, which left a lasting impression on him. Liao believes that there’s nothing better than catching a fish yourself and sharing it together at the table with friends and family, especially given how integral fish is to Chinese culture.” Liwei Liao joins us to reveal the mystery of dry-aged fish.