Show 205, January 7, 2017: Show Preview with Andy Harris, Co-Host & Executive Producer

The happiest of Happy New Year’s to all of our listeners and welcome to our first show of 2017! We promise you both an entertaining & informative new year. Hold us to it.

Andrew Gruel and his son WilliamNow a tempting preview of Saturday’s overflowing show and not, with profuse apologies, for dieters. If we’re successful we will always leave you incredibly hungry and thirsty. In our case that’s actually a pretty good thing…Our Co-Host Chef Andrew Gruel is overseeing the official Opening Day Festivities of the new Slapfish in San Clemente. He’ll be joining us later in the show.

You know Executive Chef Ross Pangilinan from his time at Leatherby’s Café Rouge in Costa Mesa at The Segerstrom Concert Hall. He’s now launched his own ambitious venture, Mix Mix Kitchen Bar (A Globally Inspired Chef-Driven Concept) in Downtown Santa Ana. It’s an appealing, somewhat unfamiliar menu of global dishes with influences from traditional French and Italian to modern Filipino cuisines. Chef Ross is our guest.

Long-time Las Vegas journalist Brock Radke is the Managing Editor of Las Vegas Weekly. He’s our regular, always well-informed, Las Vegas insider. Brock is going to update us on Las Vegas happenings in the food sphere.

Obica, the world’s first mozzarella bar, was founded in Rome in 2004. There are now more than 16 contemporary Italian restaurants worldwide including two in Los Angeles (West Hollywood’s Sunset Strip and Century City) and one in Santa Monica. Sommelier and CEO of Obica group, Raimondo Boggia, joins us for a spirited discussion of Italian cuisine.

The epitome of a high energy and multi-disciplined executive chef, Rick Moonen, has two Las Vegas restaurants, RM Seafood (launched in 2005,) and the more recent Rx Boiler Room. It’s his own version of upstairs, downstairs. He’s recognized as the Godfather of Sustainability. Chef Rick is a renown seafood chef and an early proponent of sustainable seafood practices. We’re going trash fishing with Chef Rick.

What’s authentic Neapolitan pizza? We’ll find out from Chef Peppe Miele, President and Director of Operations for VPN Americas, the American delegation of Associazione Vera Pizza Napoletana. The Associazione Vera Pizza Napoletana is an international organization officially established in June 1984 by a group of Neapolitan people representing some of the oldest families of pizza makers and the most famous Neapolitan pizzerias, seeking to cultivate the culinary art of making Neapolitan pizza.

Chef Andrew Gruel of the Slapfish Restaurant Group is our resident hospitality industry expert. He’s a real working chef. We’re continuing his report on possible significant Restaurant Industry Trends for 2017. We’ll add to the ongoing conversation about “Hospitality Included.” Also what’s hot (or cold) in beverages?

All of this and lots more absolutely incredible deliciousness on Saturday’s show!

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