On the Line: Jo-Jo Doyle Of Honda Center, Part Two

Categories: On the Line

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Photo courtesy of Honda Center
He knows how to play the blues

The first part of an interview is typically my favorite. However, Jo-Jo's responses to part two included some memorable details. From how he met his wife to his hardest lesson learned, I appreciated his candidness. If you read all the way through, you'll know what I mean.

If you prefer to begin at the beginning, then click over here for part one.
Then continue from this point for more on Chef Doyle.


Do you have any skills that have nothing to do with food?
I play the blues harp, a.k.a. the blues harmonica.

What turns you on: creatively, spiritually or emotionally?
I love being surrounded by other creative people. It allows me to bounce ideas off of them and take the creative process to a whole new level.


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On the Line: Jo-Jo Doyle Of Honda Center, Part One

Categories: On the Line

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Photo courtesy of Honda Center
After this, he's having an Oreo break.

Running a restaurant kitchen is tough work, but to be Jo-Jo Doyle takes it to a whole other level. Responsible for the operation of 3 restaurants, 24 concession stands and 88 suites inside Anaheim's Honda Center, Jo-Jo launched multiple concepts this past year to meet the changing needs of concert and hockey fans. Fortunately, he carved out some time to complete our questionnaire.

Tell us a little about your Southern and Creole influences.
Growing up in the South means that we always used the freshest ingredients possible. We believed in farm-to-fork before it became a popular model. I remember using fresh fish that we caught that day, and vegetables from our own garden to create home cooked meals. Creole food is a blend of whatever tastes good, regardless of boundaries, and I like to apply the same philosophy to my cooking.

Some items on the Honda Center menus that have been influenced by my background include a Louisville original, The Hot Brown, served in Standing 'O'. Also, the sauce on the Mahogany Wings in the Jack Daniels Old No. 7 Club is a traditional sauce you would find on shrimp dishes in New Orleans.


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On the Line: Thomas Ortega of Amor y Tacos, Part Two

Categories: On the Line

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Photo by Carl Larsen
Amor y cooking

What better time of the year to feature our chef subject than Valentine's week. It's safe to say there is something for everyone who walks through Thomas Ortega's front door. If you're wondering what's in the works, he dishes in today's segment.

Thomas is so badass, you need to start over here to get to know him.
And if you're good, you can keep reading.

What did you study in school? Did you always plan on being a chef?
I always loved the feeling of cooking a meal for someone, then watching them eat it and enjoy it. When I was young, I wanted to be like my pops and be a sheriff. But I think getting in too much trouble when I was young ended that.

What turns you on creatively, spiritually or emotionally?
My wife is the only thing that turns me on. Food and shoes always peak my interest, too.


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On the Line: Thomas Ortega of Amor y Tacos, Part One

Categories: On the Line

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Photo by Carl Larsen
Amor y lucha

Last week, I offered the latest secret menu items from a lucha libre-themed spot in Cerritos known as Amor y Tacos. This week, I have the pleasure of sharing my interview with chef Thomas Ortega. He provides insight on all things tasty and creative, making for one delicious conversation.

What is your fascination with Oaxacan food?
It's a regional cuisine that is still being discovered with the Mexican culinary movement. There are so many parts of Mexico that have different flavor profiles with their respective dishes. Oaxacan isn't the typical ranchero, "farmer" style of cooking. A lot of Mexicans and Chicanos are still learning about Oaxacan, so aside from creating great dishes for my patrons, I also enjoy educating them about the versatility and immense flavor profiles from this particular region.

I'm also still learning more every day and have fun coming up with new combinations of flavors that I highlight on my specials menu. The food is also very indigenous with a heavy influence from the Native American people that tend to use flavors from the earth versus the farm (as seen in ranchero style). Oaxacan tends to use rich moles, herbs, complex foods, spices and aromatics.


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On the Line: Richard Foley of ChocXO, Part Two

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Photo by LP Hastings
And this is where all the chocolate magic happens

Hockey plays a large role in today's installment with Richard Foley. I wouldn't expect anything less from this Canadian. So put down that dessert and follow along for his fork-tastic skill, plus an upcoming Valentine's announcement.

Get to know the candy man over here in part one.
Then please continue reading when you're caught up. . .

When did you know you would build a career in chocolate?
My dad owned a chocolate factory where we grew up in Canada, making candies and confections. In 1982, I took a few blocks of his chocolate to some local pastry chefs and sold some to my first customer ever: Bridges Restaurant in Vancouver. I immediately set up an office in my bedroom at my parents' house and started building my first chocolate distribution business.

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On the Line: Richard Foley of ChocXO, Part One

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Photo by LP Hastings
Chocolate makes the world go 'round

As we close in on Valentine's Day, my focus is on the sweet stuff. ChocXO opened late last year, offering delectable desserts in the form of chocolate bark, cocoa nibs and customizable boxes of beauties. If you get a chance to visit their factory/retail shop in Irvine, you may spot Richard Foley working on their newest treat. I took a tour (look for the spouts that dispense pure chocolate!) with him to learn more about the dessert science.

Most frequently asked question by guests:
Where's Willy Wonka and the Oompa Loompas?

Where do your beans originate from?
Our cacao beans are sourced directly from growers we know in Central and South America. Our farmers share our philosophy of growing fine flavor cacao beans rather than bulk cacao. Guests of our behind-the-scenes factory tours get to see, touch and taste these beans in various stages of production. It's a pretty fun way to learn all about the chocolate making process.

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On the Line: Leonard Chan, Part Three

Categories: On the Line

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Photo by LP Hastings
I don't think that counts towards your 20 glasses of water.

While many On the Line subjects are modest in their responses, I quickly realized part one was turning into 'Leonard's guide to dining in Orange County'. For a slender guy, the man can eat! So for those that are still with us, a few more words from Leonard. The first half is a summary of his existing and upcoming concepts around here. Then we wrap things up with many of his favorite restaurant recommendations.

Are you still there? It's a lot of ground to cover, especially if you consider yesterday's segment.
We're almost done, we promise!

You've got a lot of concepts. Tell us what is up and running; then what's in the works in Orange County. GO!
Yowzas. It's hard to believe the time that has zipped by already. I started, with the help of my old friend Wayne Atchley (the original California Shabu Shabu owner) and my friend and business partner Ash Chan at California Shabu Shabu in Costa Mesa six years ago. From there, I popped up The Iron Press at SoCo, and shortly after that, opened the doors to Shuck Oyster Bar along with Chef Noah Blom at The OC Mix in 2012.


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On the Line: Leonard Chan, Part Two

Categories: On the Line

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Photo by LP Hastings
HOW old are you?

I'm pretty sure there was a dare to publish something that Leonard admitted to. Let's see if you stumble upon the statement. It was difficult to pass up.

Got your beer? Because you'll want to settle in and relax for this interview.
His storytelling began yesterday in part one.
If you're caught up, then do continue. . .

What turns you on-- creatively, spiritually, or emotionally?
Passion, humor, pride and forgiveness. There is nothing more refreshing than seeing someone meld all of those aspects into their life. I will never forget seeing a Japanese city worker on his hands and knees scraping gum from the sidewalk in 2001. He was working so diligently, and I couldn't stop staring at him as he was talking with those around him, just happily scraping away. Sure enough, some a-hole walks by and spits out his gum. *Plop* My jaw dropped. I wanted to go over and help the guy. He looked at the gum, shrugged, smiled, and chuckled to a nearby commuter, and scooped up the piece of gum and just kept going. If everyone in the world was like this, we would be living in an even more amazing place.

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On the Line: Leonard Chan, Part One

Categories: On the Line

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Photo by LP Hastings
How old ARE you?

No, he's not a chef. And yet Leonard Chan is associated with more eateries than I can count. It started with California Shabu-Shabu off Baker in Costa Mesa, then continues at South Coast Collection/The OC Mix, Anaheim's Packing House, and future developments in Tustin, Mission Viejo, ARTIC in Anaheim and even Los Angeles. Whether the man is likeable or cray cray is up to the beholder. Either way, he's got a lot on his mind, and I was ready to listen.

I hear Iron Press is undergoing a menu makeover.
Yes! I spent a good portion of the final quarter of 2014 bouncing ideas around with our chefs and staff until we came up with a menu we were happy with. I think we have taken a huge leap from where we were at our last menu iteration. We are really looking at our waffle irons more as a cooking vessel rather than simply a waffle making machine. Don't get me wrong. I still love waffles, but there are times I would love to sit down and have a couple great brews and munch on something different. We wanted to create a menu that was concise, but flexible at the same time.


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On the Line: Steve Kim of The Cut, Part Two

Categories: On the Line

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Photo by LP Hastings
But are you hungry yet?

I wrap up my time with The Cut's Steve Kim learning about a few of his favorite things-- especially the ones that involve cars.

Learn more about Steve's experiences with The Cut back in Part One, which you can read over here.
Afterwards, come back here for more.

How did you all meet?
I met Charlie, my partner, through mutual friends about eight years ago. Jessica, my fiancee, at a New Year's party three years ago. Andres, our chef, through social media last year.

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