Show 219, April 15, 2017: Show Preview with Co-Hosts Andy Harris & Chef Andrew Gruel

Easter and Passover good wishes to all of our listeners.

Now an appealing preview of this Saturday’s over-stuffed Holiday Weekend show. It’s not, with profuse apologies, for dieters. If we’re successful we will always leave you incredibly hungry and thirsty. In our case that’s probably a pretty good thing…

What’s Easter & Passover without some special Holiday sweets? Pastry Chef extraordinaire, Heather Roseborough, is the co-proprietress of the aptly named Crave Dessert Company in Marina del Rey. A selection of incredibly rich brownies are among her specialties. We’ll meet her and hear about her collection of properly decadent treats.

Eat well…be well” is the motto of the unusual, 3-meal-a-day Moxie Café located well off the beaten path is a light industrial area of Santa Maria. Creator Jay Hardy, the founder of Hardy Diagnostics, has realized his dream of having healthy food that was also delicious. Moxie’s Catering & Events Manager, Caleb Granski, joins us to explain all.

Veggie Fries (really tasty) are frozen French fries made from a blend of all-natural, farm grown vegetables, legumes, and potatoes, chopped and blended together with herbs, spices, and just a pinch of sea salt. Veggie Fries are vegan, non-GMO certified and free of the top 8 allergens including gluten, soy, dairy, and wheat. We’ll pull Founder & CEO Dave Peters out of the veggie patch for a chat.

Foodbeast is launching, Meat Street, what they ambitiously bill as the ultimate meat festival of Southern California. All of the meat-centric grub you can imagine is coming to the Main Place Mall on April 22, 2017. Presented by Foodbeast and The Makers of The SPAM Brand, this one-day meat fest will feature a wide variety of delicious and crazy exclusive culinary creations, as well as drinks and other fun activities. Producer Bobby Navarro of 100eats joins us with participating Chef Cody Storts of Salt and Ash with the meaty specifics.

What’s the Easter Holiday without access to a real chef’s fun tips and practical advice for that sumptuous Holiday Table? Don’t stress…Chef Andrew Gruel to the rescue.

Ca’ Del Grevino is located in the Santa Maria Valley appellation of Santa Barbara County. The vineyard is located just 10 miles from the Pacific Coast and benefits greatly from cool, maritime influences. The vineyard is planted methodically and meticulously, with special attention paid to varietals best suited to the estate’s terroir. Taking into account the soils, the meso- and micro-climates, the coastal influences and the orientation of the sun upon the hillsides, you can find here Pinot Noir, Chardonnay, Grenache, Dolcetto, Riesling and Syrah. Jon Karlo Macias, Café & Tasting Room Mannager, walks us through the lush vineyard estate.

The 4th Annual “The Big Cheese” Grilled Cheese Festival & Competition appropriately conducted on National Grilled Cheese Day (April 12th) is now history. We’ll report on the winners and their melty and gooey creations.

All of this and heaping helpings of extra deliciousness on this week’s show!

Play

Show 219, April 15, 2017: Easter Cooking Tips with Chef Andrew Gruel, Slapfish Restaurant Group

Andrew and William GruelWhat’s the family-focused Easter Holiday without access to a real chef’s helpful tips and genuinely useful advice for that sumptuous Holiday Table? Chef Andrew Gruel to the rescue.

Think tips for easy to peel, no-fail hard boiled eggs, spiral ham, and tender lamb shank. Hints for the best creations from the leftovers, too.

Enjoy.

Play

April 15: Crave Desserts, Moxie Cafe, Veggie Fries, Meat Street, Ca’ Del Grevino, Big Cheese ‘Wrap’

Podcasts

Segment One: Show Preview with Co-Hosts Andy Harris & Chef Andrew Gruel
Segment Two: Pastry Chef Heather Roseborough, Crave Dessert Company, Marina del Rey / Culver City
Segment Three: Caleb Granski, Catering & Events Manager, Moxie Café, Santa Maria, CA
Segment Four: Dave Peters, Founder & CEO, Veggie Fries (Farmwise)
Segment Five: FOODBEAST’s Meat Street Festival
Segment Six: Easter Cooking Tips with Chef Andrew Gruel, Slapfish Restaurant Group
Segment Seven: Jon Karlo Macias, Café & Tasting Room Manager, Ca’ Del Grevino Estate, Santa Maria, CA
Segment Eight: 4th Annual The Big Cheese Festival & Competition: “People’s Choice” Winner

Easter and Passover good wishes to all of our listeners.

Now an appealing preview of this Saturday’s over-stuffed Holiday Weekend show. It’s not, with profuse apologies, for dieters. If we’re successful we will always leave you incredibly hungry and thirsty. In our case that’s probably a pretty good thing…

What’s Easter & Passover without some special Holiday sweets? Pastry Chef extraordinaire, Heather Roseborough, is the co-proprietress of the aptly named Crave Dessert Company in Marina del Rey. A selection of incredibly rich brownies are among her specialties. We’ll meet her and hear about her collection of properly decadent treats.

Eat well…be well” is the motto of the unusual, 3-meal-a-day Moxie Café located well off the beaten path is a light industrial area of Santa Maria. Creator Jay Hardy, the founder of Hardy Diagnostics, has realized his dream of having healthy food that was also delicious. Moxie’s Catering & Events Manager, Caleb Granski, joins us to explain all.

Veggie Fries (really tasty) are frozen French fries made from a blend of all-natural, farm grown vegetables, legumes, and potatoes, chopped and blended together with herbs, spices, and just a pinch of sea salt. Veggie Fries are vegan, Non-GMO certified and free of the top 8 allergens including gluten, soy, dairy, and wheat. We’ll pull Founder & CEO Dave Peters out of the veggie patch for a chat.

Foodbeast is launching what they bill as the ultimate meat festival of Southern California. All of the meat-centric grub you can imagine is coming to the Main Place Mall on April 22, 2017. Presented by Foodbeast and The Makers of The SPAM Brand, this one-day meat fest will feature a wide variety of delicious and crazy exclusive culinary creations, as well as drinks and other fun activities. Producer Bobby Navarro of 100eats joins us with participating Chef Cody Storts of Salt and Ash with the meaty specifics.

What’s the Easter Holiday without access to a real chef’s fun tips and practical advice for that sumptuous Holiday Table? Chef Andrew Gruel to the rescue.

Ca’ Del Grevino is located in the Santa Maria Valley appellation of Santa Barbara County. The vineyard is located just 10 miles from the Pacific Coast and benefits greatly from cool, maritime influences. The vineyard is planted methodically and meticulously, with special attention paid to varietals best suited to the estate’s terroir. Taking into account the soils, the meso- and micro-climates, the coastal influences and the orientation of the sun upon the hillsides, you can find here Pinot Noir, Chardonnay, Grenache, Dolcetto, Riesling and Syrah. Jon Karlo Macias, Café & Tasting Room Mannager, walks us through the lush vineyard estate.

The 4th Annual “The Big Cheese” Grilled Cheese Festival & Competition appropriately conducted on National Grilled Cheese Day (April 12th) is now history. We’ll report on the winners and their melty and gooey creations.

All of this and heaping helpings of extra deliciousness on this week’s show!

Heather RoseboroughWhat’s Easter & Passover without some special Holiday sweets? Pastry Chef extraordinaire, Heather Roseborough, is the co-proprietress of the aptly named Crave Dessert Company in Marina del Rey. A selection of incredibly rich brownies are among her specialties.

Chef Heather was the pastry chef at the original Ford’s Filling Station in Culver City. She also worked in the pastry department at Chef Tom Colicchio’s Craft, Century City

“We offer a wide range of desserts with unique flavors, customizable for a variety of private events and catering.”

“We specialize in small batch baking and offer a variety of house-made delicious desserts. We also love to tailor desserts for whatever your needs are. Stop by and see us, or call / e-mail to inquire about our custom desserts. We offer a large selection of gluten free desserts, too, which taste amazing!”

We’ll meet Pastry Chef Heather and hear about her collection of properly decadent treats.

Moxie CafeEat well…be well” is the motto of the unusual, 3-meal-a-day Moxie Café located well off the beaten path is a light industrial area of Santa Maria. Creator Jay Hardy, the founder of Hardy Diagnostics, has realized his dream of having healthy food that was also delicious.

“Since you care about your health, at the Moxie Cafe you can depend on us to offer a selection of tasty, fresh, and healthy choices. We pledge to never tempt you with excessive fat or sugar laden meals. In fact, you will not find a fryer or a soda fountain at the Moxie! We believe that healthy food should taste good. Come in and let us prove it to you!”

“Our goal was to create a selection of fresh, wholesome foods you could eat day-after-day, feel satisfied afterward (not bloated and sluggish), and not gain weight. We wanted to source our food locally and go organic whenever possible. We wanted to completely ban trans-fats, fried foods, and MSG from the premises. We wanted to create a place where our guests would not be tempted to eat things that are not good for them and their children.” Jay Hardy, Founder, Moxie Cafe

Moxie’s Catering & Events Manager, Caleb Granski, joins us to explain all.

Dave Peters of Veggie Fries“Our story is probably your story; a family searching for healthy and delicious food for our three daughters. We achieved the best of both worlds in some of America’s most iconic foods. Our whole family loves French fries and tater tots, so we made them healthier; blending in our favorite vegetables to make a tasty nutritious treat. We experimented with over 300 recipes to create perfect fries and tots –extra crispy on the outside, fluffy and tender on the inside using a delicious blend of vegetables, legumes, and potatoes. We hope your family loves them as much as we do.”

Veggie Fries are really tasty frozen French fries made from a blend of all-natural, farm grown vegetables, legumes, and potatoes, chopped and blended together with herbs, spices, and just a pinch of sea salt. Veggie Fries are vegan, Non-GMO certified and free of the top 8 allergens including gluten, soy, dairy, and wheat.

Each batch of Veggie Fries provides a crispy texture on the outside, fluffy and tender on the inside. Every variety has at least 27% of non-potato vegetables and legumes, containing 9 vegetable servings and a substantial amount of vegetable nutrition in every14 oz. bag.

We’ll pull Founder & CEO Dave Peters out of the veggie patch for a chat.

Cody StortsFoodbeast is launching what they bill as the ultimate meat festival of Southern California. All of the meat-centric grub you can imagine is coming to the Main Place Mall on April 22, 2017. Meat Street, Presented by Foodbeast and The Makers of The SPAM Brand, this one-day meat fest will feature a wide variety of delicious and crazy exclusive culinary creations, as well as drinks and other fun activities.

“MEAT STREET will showcase the best meat dishes that Southern California has to offer. Grilled, fried, on a stick… however you like your carne you can bet it’ll be there. You can expect exclusive items from eateries such as Slater’s 50/50, Bruxie, Mess Hall Canteen, Elbows Mac n Cheese, and more. With a large number of participating vendors bringing the best of their offerings, and incorporating the Foodbeast elements we all know and love (we’re talking epic eats you won’t find anywhere else), guests are guaranteed to leave full and maybe even considering vegetarianism.”

There is a Marketplace for General Admission guests and two sessions of VIP.

Producer Bobby Navarro of 100eats joins us along with participating Chef Cody Storts of Salt and Ash with the meaty specifics.

Andrew and William GruelWhat’s the family-focused Easter Holiday without access to a real chef’s helpful tips and genuinely useful advice for that sumptuous Holiday Table? Chef Andrew Gruel to the rescue.

Ca’ Del Grevino is located in the Santa Maria Valley appellation of Santa Barbara County. The vineyard is located just 10 miles from the Pacific Coast and benefits greatly from cool, maritime influences. The vineyard is planted methodically and meticulously, with special attention paid to varietals best suited to the estate’s terroir. Taking into account the soils, the meso- and micro-climates, the coastal influences and the orientation of the sun upon the hillsides, you can find here Pinot Noir, Chardonnay, Grenache, Dolcetto, Riesling and Syrah.

“Our vineyard produces some of the finest wines in California. The region’s cool climate, geology and topography provide the opportunity to create uncompromised, premium wines. Ca’ Del Grevino, meaning “House of Grewal Family Wines”, produces fine wines steeped in Italian tradition with a distinctive California style.”

Jon Karlo MaciasCa’ Del Grevino is the signature wine brand of our estate representing regality, tradition and opulence. Nestled in California’s prestigious Central Coast is the lovely Santa Maria Valley. The unique micro-climate of the valley produces cool mornings and long warm afternoons. Together with us the best quality fruit produced and attention to detail produces our award -winning Pinot Noir, Chardonnay, White Riesling and Syrah wines.”

Ca’ Del Grevino wines are available to their Wine Club members and at their distinctive area Tasting Rooms. Each Tasting Room has a bit of a different character. The Orcutt Tasting Room is also a Café. The Los Olivos Tasting Room skillfully pairs their wines with cheese, charcuterie or chocolate plates. The Tasting Room in Santa Barbara is in the vibrant “Funk Zone” at the Santa Barbara Wine Collective. An attraction there is Helena’s Bakery with a menu of custom-baked sweet and savory goods.

Jon Karlo Macias, Café & Tasting Room Manager, walks us through the lush vineyard estate.

The Big Cheese Grilled Cheese CompetitionThe “SoCal Restaurant Show” was honored to be part of the Judges’ Panel for the 4th Annual “The Big Cheese” Grilled Cheese Festival & Competition on National Grilled Cheese Day at Orange’s Provisions Market.

We’ll chat with the winner of the People’s Choice recognition and recap the winning sandwich from the Judges’ Panel.

Podcasts

Segment One: Show Preview with Co-Hosts Andy Harris & Chef Andrew Gruel
Segment Two: Pastry Chef Heather Roseborough, Crave Dessert Company, Marina del Rey / Culver City
Segment Three: Caleb Granski, Catering & Events Manager, Moxie Café, Santa Maria, CA
Segment Four: Dave Peters, Founder & CEO, Veggie Fries (Farmwise)
Segment Five: FOODBEAST’s Meat Street Festival
Segment Six: Easter Cooking Tips with Chef Andrew Gruel, Slapfish Restaurant Group
Segment Seven: Jon Karlo Macias, Café & Tasting Room Manager, Ca’ Del Grevino Estate, Santa Maria, CA
Segment Eight: 4th Annual The Big Cheese Festival & Competition: “People’s Choice” Winner

Show 217, April 1, 2017: Executive Chef Andrew Gruel

Andrew and William GruelTime to catch-up with our always on the run Co-Host Chef Andrew Gruel of Slapfish. He’s been in “Silicon Flats”, Utah opening the first Slapfish located outside of California. Do the locals appreciate fresh seafood in Lehi, Utah? You bet…

Also, a spirited discussion of a controversial topic…the basic Tuna Melt. Seems to be no middle ground in the appreciation (or lack thereof) of this staple item…Thoughts on what appropriately goes into the tuna salad (along with the tuna) and then what’s the perfect bread. You’ll be surprised ?

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Show 215, March 18, 2017: Show Preview with Co-Host Andy Harris

Now a scrumptious preview of this Saturday’s over-stuffed show. It’s not, with profuse apologies, for dieters. If we’re successful we will always leave you incredibly hungry and thirsty. In our case that’s probably a pretty good thing…

When it comes to personable characters on the Long Beach dining scene Rick Reich of Brix at The Shore in Belmont Shore wears the befitting crown. It’s a taste of the Big Apple with its iconic, piled-high pastrami sandwiches, intimate wine bar ambiance and a standout rotating selection of craft beer. And then, there is Rick…

The expansive Thursday evening Sunset Market in Downtown Oceanside is the weekly gathering spot for up to 8,000 locals. Top quality food stands with appealing cuisine from around the globe are one of the primary attractions. Kim Heim from Main Street Oceanside is our informed tour guide.

Known for presenting extraordinary seasonal tasting menus, Executive Chef Craig Strong has introduced a new Vegetarian Tasting Menu at Studio at Montage Laguna Beach. The new tasting menu, now offered at the Laguna Beach free-standing, ocean-view restaurant, highlights the restaurant’s 1,000-square-foot raised bed garden with dishes that play on classic French specialties made deliciously vegetarian. We pull Chef Strong out of his amazingly-equipped kitchen for a brief chat.

When it comes to star chefs and high-profile Food TV personalities in Canada the top of the class is surely Vancouver’s Chef Vikram Vij. He has introduced the joy of Indian flavors to tens of thousands of fortunate Canadians since he debuted the original (no-reservations) Vij’s in 1994. We’ll meet the incredible Chef Vikram.

Passover and Easter are on the immediate horizon. For serious home cooks that means a family table of ham and/or lamb for Easter, and lamb for Passover. Our resident meats experts (The heralded “Meatheads” from West Coast Prime Meats, Terry & Jay) have some practical advice and cooking tips for us.

Belmont Shore, Long Beach restaurant Roe Seafood (Owner / Chef Art Gonzalez) will host an “Electric Fundraiser” to benefit Farm Lot 59 on Wednesday, March 22nd from 4 – 7p.m. The food and cocktail-centric event is open to the public and proceeds will fund the non-profit Farm Lot 59’s efforts to bring much needed electricity to the property. Chef Art and Farmer Sasha Kanno of Long Beach’s Farm Lot 59 join us.

All of this deliciousness and heaping cups of much more incredible food talk on today’s show!

Chef Andrew Gruel has just debuted a new Slapfish in Silicon Flats, Utah and will be back with us very soon.

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Show 214, March 11, 2017: Robert Schueller, Prince of Produce, Melissa’s World Variety Produce Part One

Robert Schueller of Melissa's World Variety Produce in the AM830 KLAA StudioOur resident Produce Guru, Robert Schueller of Melissa’s, joins us with his first, of two, segments today. He’s now telling us about the recently concluded International Association of Culinary Professionals (IACP) annual conference in Louisville and then providing an overview of the 2017 Disney California Adventure Food & Wine Festival which is on now through April 16th in Anaheim.

Robert and Melissa’s Executive Chef Ida Rodriguez will be conducting two Cooking Lessons as part of Disney’s California Adventure’s Food & Wine Festival. On Friday afternoon, March 24th at 2:00 p.m., Robert & Chef Ida are cooking up “Amazing Potatoes with Melissa’s Produce.” Then on Saturday, March 25th at 4:00 p.m. they are encoring the “Amazing Potatoes with Melissa’s” presentation.

Our own Chef Andrew Gruel is also performing three Culinary Demonstrations at the Food & Wine Festival. The first, representing Slapfish is Friday, March 17th @ 2:00 p.m. Next Chef Andrew is hosting a Butterleaf (Trade in Irvine) demo at 4:00 p.m. on Friday, March 31st. Lastly, it’s a demo spotlighting Two Birds (Trade in Irvine) at 4:00 p.m. on Saturday April 15th.

Our good friend Chef Jet Tila (Food Network’s Cutthroat Kitchen with Alton Brown) conducts an entertaining Celebrity Chef Cooking Demo on Saturday, April 15th from 6 to 7:00 p.m. in the Festival Showplace, Stage 17 in Hollywood Land (with an added $99 per person admission fee.)

Play

Show 213, March 4, 2017: Show Preview with Co-Host Andy Harris

Team USA wins Hold at the 2017 Bocuse D'orWe have been enthusiastically following the incredible “Road to Lyon” for Team USA in the prestigious Bocuse d’Or International Culinary Competition since Chef Mathew Peters (formerly with Thomas Keller’s per se) and his Commis, Harrison Turone, reigned supreme in a fierce cooking competition at The Venetian Resort in Las Vegas in December 2015 to win the honor of representing Team USA in 2017 sat the Bocuse d’Or . For the first time in the 30- year history of the biannual Bocuse d’Or, Team USA took the coveted First Place Gold Statue in late January in Lyon.

You can join in an exclusive, well-deserved salute to our proud Team USA at a reception of specialty cocktails and canapes at Chef Walter Manzke’s (member of the ment’or BKB Culinay Council) Republique in Los Angeles on Monday evening, March 13th from 7 to 9:30 p.m. Both Chefs Mathew and Harrison will be there as well as the prized Gold Statue. Tickets are available right here. See you there!

Now an appetizing preview of this Saturday’s fully-loaded show. It’s 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…

L.A.’s Legendary Restaurants – Celebrating the Famous Places Where Hollywood Ate, Drank, and Played is an illustrated history (with rare & unusual recipes) of dozens of landmark eateries from throughout the City of Angels. From such classics as Musso & Frank and The Brown Derby in the 1920s to the see-and-be-seen crowds at Chasen’s, Romanoffs, and Ciro’s in the mid-20th century to the dawn of California cuisine at Ma Maison and Spago Sunset in the 1970s and ‘80s, L.A.’s Legendary Restaurants celebrates the famous locations where Hollywood ate, drank, and played. Author, chef, culinary instructor and Certified Culinary Professional George Geary is our guest.

Chef Dino Ferraro is affectionately known as the “Godfather of Italian Cuisine” in Huntington Beach with three popular Italian/Mediterranean Restaurants located in this prominent beach community know as Surf City USA. Chef Dino’s flagship is the recently expanded Capone’s Cucina and his other establishments are Black Trumpet Bistro and Mona Lisa Cucina.

Laurel Tavern, an American Gastropub, is new in Hermosa Beach. The menu maker is Chef Roger Hayot who is known to local foodies for his pioneering work as Owner/Chef at Los Angeles’ (now departed) Authentic Café. GM Lee Farrell is the architect of the civilized libation program there including an ambitious selection of rotating craft beers. We’ll meet them.

Cochon 555 is a national culinary competition for a cause in support of safe, honest foodways and family farms producing heritage breed pigs. The Los Angeles edition of the event takes place on March 12, at Viceroy Santa Monica. Among the five competing chefs is Bruce Kalman of Pasadena’s Union (Farmhouse Italian Fare.) Chef Bruce is our guest along with Cochon 555’s Communications Director Robert McKeown.

The 4th Annual FirkFest is back at the Anaheim Packing District on Saturday, March 11th and this year it’s a Tiki theme. It’s unlimited tastes from 50 casks. Talk about wild & unrestrained. Founder Greg Nagel taps the keg for us on this year’s event to benefit the Orange County Brewer’s Guild.

San Diego’s thriving taco hotspot, Puesto, has expanded to Orange County with a new restaurant in Irvine’s Los Olivos Marketplace. The concept is a fresh, contemporary take on authentic Mexican fare in a relaxed environment. Executive Creative Chef Katy Smith is our guest.

Our Co-Host, Chef Andrew Gruel, is a recognized expert on seafood. Poke outlets are seemingly popping up on every corner and fresh sushi is now available at your neighborhood convenience store. How do you know your poke and sushi is really fresh ? Raw fish needs to be handled, and stored, with care. Chef Andrew to the rescue with what you should know to be better informed!

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

Play

Show 213, March 4, 2017: Executive Chef Andrew Gruel, Slapfish Restaurant Group

Andrew and William GruelOur Co-Host, Chef Andrew Gruel, is a recognized expert on seafood. Poke outlets are seemingly popping up on every corner and fresh sushi is now available at your neighborhood convenience store.

How do you know if your poke and sushi are really fresh ? Raw fish needs to be handled, and stored, with care. Chef Andrew (calling in from the newest Slapfish located near Salt Lake City) to the rescue with what you should know to be better informed!

Play

March 4: George Geary, Dino Ferraro, Laurel Tavern, Cochon555, FirkFest, Puesto

Podcasts

Segment One: Show Preview with Co-Host Andy Harris
Segment Two: Chef George Geary, Author of L.A.’s Legendary Restaurants
Segment Three: Executive Chef / Restaurateur Dino Ferraro, Capone’s Cucina, Huntington Beach
Segment Four: Laurel Tavern, Hermosa Beach
Segment Five: Executive Chef Bruce Kalman, Union & Cochon 555 L.A. Competitor
Segment Six: Greg Nagel, Founder, FirkFest Caskaway
Segment Seven: Katy Smith, Executive Creative Chef, Puesto, Irvine’s Los Olivos Marketplace
Segment Eight: Executive Chef Andrew Gruel, Slapfish Restaurant Group

Team USA wins Hold at the 2017 Bocuse D'orWe have been enthusiastically following the incredible “Road to Lyon” for Team USA in the prestigious Bocuse d’Or International Culinary Competition since Chef Mathew Peters (formerly with Thomas Keller’s per se) and his Commis, Harrison Turone, reigned supreme in a fierce cooking competition at The Venetian Resort in Las Vegas in December 2015 to win the honor of representing Team USA in 2017 sat the Bocuse d’Or . For the first time in the 30- year history of the biannual Bocuse d’Or, Team USA took the coveted First Place Gold Statue in late January in Lyon.

You can join in an exclusive, well-deserved salute to our proud Team USA at a reception of specialty cocktails and canapes at Chef Walter Manzke’s (member of the ment’or BKB Culinay Council) Republique in Los Angeles on Monday evening, March 13th from 7 to 9:30 p.m. Both Chefs Mathew and Harrison will be there as well as the prized Gold Statue. Tickets are available right here. See you there!

Now an appetizing preview of this Saturday’s fully-loaded show. It’s 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…

L.A.’s Legendary Restaurants – Celebrating the Famous Places Where Hollywood Ate, Drank, and Played is an illustrated history (with coveted recipes) of dozens of landmark eateries from throughout the City of Angels. From such classics as Musso & Frank and The Brown Derby in the 1920s to the see-and-be-seen crowds at Chasen’s, Romanoffs, and Ciro’s in the mid-20th century to the dawn of California cuisine at Ma Maison and Spago Sunset in the 1970s and ‘80s, L.A.’s Legendary Restaurants celebrates the famous locations where Hollywood ate, drank, and played. Author, chef, culinary instructor and Certified Culinary Professional George Geary is our guest.

Chef Dino Ferraro is affectionately known as the “Godfather of Italian Cuisine” in Huntington Beach with three popular Italian/Mediterranean Restaurants located in this prominent beach community know as Surf City USA. Chef Dino’s flagship is Capone’s Cucina and his other establishments are Black Trumpet Bistro and Mona Lisa Cucina.

Laurel Tavern, an American Gastropub, is new in Hermosa Beach. The menu maker is Chef Roger Hayot who is known to local foodies for his pioneering work as Owner/Chef at Los Angeles’ (now departed) Authentic Café. GM Lee Farrell is the architect of the civilized libation program there including an ambitious selection of rotating craft beers. We’ll meet them.

Cochon555 is a national culinary competition for a cause in support of safe, honest foodways and family farms producing heritage breed pigs. The Los Angeles edition of the event takes place on March 12, at Viceroy Santa Monica. Among the five competing chefs is Bruce Kalman of Pasadena’s Union (Farmhouse Italian Fare.) Chef Bruce is our guest along with Cochon 555’s Communications Director Robert McKeown. 

The 4th Annual FirkFest is back at the Anaheim Packing District on Saturday, March 11th and this year it’s a Tiki theme. It’s unlimited tastes from 50 casks. Talk about wild & unrestrained. Founder Greg Nagel taps the keg for us on this year’s event to benefit the Orange County Brewer’s Guild.

San Diego’s thriving taco hotspot, Puesto, has expanded to Orange County with a new restaurant in Irvine’s Los Olivos Marketplace. The concept is a fresh, contemporary take on authentic Mexican fare in a relaxed environment. Executive Creative Chef Katy Smith is our guest.

Our Co-Host, Chef Andrew Gruel, is a recognized expert on seafood. Poke outlets are seemingly popping up on every corner and fresh sushi is now available at your neighborhood convenience store. How do you know your poke and sushi is really fresh ? Raw fish needs to be handled, and stored, with care. Chef Andrew to the rescue with what you should know to be better informed!

George GearyL.A.’s Legendary Restaurants – Celebrating the Famous Places Where Hollywood Ate, Drank, and Played is an illustrated history (with coveted recipes) of dozens of landmark eateries from throughout the City of Angels. From such classics as Musso & Frank and The Brown Derby in the 1920s to the see-and-be-seen crowds at Chasen’s, Romanoffs, and Ciro’s in the mid-20th century to the dawn of California cuisine at Ma Maison and Spago Sunset in the 1970s and ‘80s, L.A.’s Legendary Restaurants celebrates the famous locations where Hollywood ate, drank, and played.

Author George Geary leads you into the glamorous restaurants inhabited by the stars through a lively narrative filled with colorful anecdotes and illustrated with vintage photographs, historic menus, and timeless ephemera. Over 100 iconic recipes for entrees, appetizers, desserts, and vintage drinks are included, and all are updated for today’s cook and kitchen.

While many people have heard the story of Elizabeth Taylor requesting that Chasen’s famous chili be flown to her on the set of Cleopatra in Rome, L.A.’s Legendary Restaurants offers facts and trivia that aren’t as well known to the general public, such as Bob Hope’s favorite place to enjoy a hot fudge sundae after the Academy Awards, the restaurant where part of a table was sawed off to accommodate a pregnant Lana Turner, and the pharmacy where composer Harold Arlen wrote “Over the Rainbow” for The Wizard of Oz.

The glamour of the golden age of drive-ins, drugstores, nightclubs, and hotels are also honored. What book on L.A. restaurants would be complete without tales of ice cream sundaes at C.C. Brown’s, cafeteria-style meals at Clifton’s, a late-night breakfast at Ben Frank’s, or a mai tai at Don the Beachcomber?

Author, chef and Certified Culinary Professional George Geary is our guest.

Dino FerraroChef Dino Ferraro is affectionately known as the “Godfather of Italian Cuisine” in Huntington Beach with three popular Italian/Mediterranean Restaurants located in this prominent beach community. Chef Dino’s flagship is Capone’s Cucina and his other establishments are Black Trumpet Bistro and Mona Lisa Cucina.

Capone’s Pasta and Pizza opened in Westminster in 1997. It was at this location that Dino expanded his repertoire and added specials to the standard menu. Customers were hooked on Dino’s ability to transform everyday ingredients into culinary works of art and became regulars.

He sold Capone’s Pasta and Pizza in 2000 and moved to Huntington Beach where he opened Capone’s Cucina with a goal of creating a more gourmet dining experience. In 2002, Dino hired friend and fellow chef, Francois Lieutaud to create a unique paring of French and Italian cuisine. The combination made for an old world European feel and customers loved the larger selection of dishes. Capone’s remodeled and expanded into the space next door late last year.

Dino and Francois rejoined again and started Mona Lisa Cucina with a large variety of gourmet pasta’s and pizza’s to serve the Huntington Beach community. From their early experiments with simple, basic foods grew an appreciation for the sensuality of texture, presentation and fragrance.

The newest addition to Chef Dino’s family of restaurants is The Black Trumpet. This establishment specializes in Mediterranean tapas, small plates that bring the guest the flavors of Italy, France, Greece and Morocco.

Roger HayotLaurel Tavern, an American Gastropub, is new in Hermosa Beach. The menu maker is Chef Roger Hayot who is known to local foodies for his pioneering work as Owner/Chef at Los Angeles’ (now departed) Authentic Café. GM Lee Farrell is the architect of the civilized libation program there including an ambitious selection of craft beers.

It’s a youthful vibe with moderate prices. You order at The Bar and a friendly server brings you your libations and food.

Weekend Brunch includes specialties like Lemon Ricotta Stuffed French Toast and Mohawk Smoked Bacon.

Dinner specialties are the Sausage Board with bratwurst, apple & smoked gouda sausage, andouille sausage and accompaniments, and Smoked Chicken Salad with mahon cheese, marcona almonds, piquillio peppers, mushrooms, chickpeas and pickled red onion.

The ample bar program includes an international “Build Your Own Mule” option.

We’ll meet both Chef Roger and GM Lee.

Bruce Kalman on Union PasadenaCochon555 is a national culinary competition for a cause in support of safe, honest foodways and family farms producing heritage breed pigs. The Los Angeles edition of the event takes place on March 12, at Viceroy Santa Monica. Among the five competing local chefs is Bruce Kalman of Pasadena’s Union (Farmhouse Italian Fare.)

At the center of Cochon555 is a cook-off featuring five chefs cooking five whole, heritage breed pigs with innovative techniques and bold flavor profiles. One week before the event, the five competing chefs receive a 200-pound heritage breed pig from a local farmer. They are each tasked to create and present a “Judge’s Plate” of 6 dishes scored on categories such as utilization; cooking techniques; and overall flavor. The winner from each city is crowned the “Prince of Porc,” and given a place at Cochon’s national championship, Grand Cochon, to be held in Chicago during October 2017. This year, Chef Larry Monaco of Viceroy Santa Monica’s CAST Restaurant will lead the judging.

Communal feasting is an integral part of the Cochon555 culinary fabric. Beyond the 30 chef-competitor dishes – all told, some 1,500-plus pounds of heritage pork from family farms – guests can sample beef tartare with the wines of Antica Napa Valley; farmhouse cheeses; a pop-up bakery featuring La Brea; a Reserve Salami Snack Bar from Creminelli and Divina paired with wines from Nielson; a ramen noodle soup bar paired with the racy wines from Wines of Germany; organic pâté offerings from Les Trois Petit Cochons; a Luxury Butter Bar featuring Sabatino truffle butter, foie gras, and more; wines from Twomey and Silver Oak Cellars paired with bites prepared by Chef Dominic Orsini and an innovative take on classic pastry presented by Perfect Puree of Napa Valley.

Tickets for general admission start at $125; VIP tickets (early admission + exclusive sommelier and cocktail competition tastings) are $200; and BESPOKE tickets $400 (includes a multi-course charity dinner prepared by 3 celebrity chefs on Saturday night; super early admission + exclusive private tasting and tour of Somm-Selected wines and the Barkeep competition by a Cochon555 director on Sunday; and a donation to Piggy Bank charity). You can purchase tickets right here.

Chef Bruce Kalman is our guest along with Cochon 555’s Communications Director, Robert McKeown. 

Greg NagelThe 4th Annual FirkFest is back at the Anaheim Packing District on Saturday, March 11th and this year it’s a Tiki theme. It’s unlimited tastes from 50 casks. Talk about wild & unrestrained. It’s beers, food and all-Tiki-themed décor.

“Looking at the previous three Firkfest events, I saw a common denominator: tropical-style beers seemed to stand out. As a huge cocktail nerd that loves Tiki culture, it’s time for the area’s craft brewers to come together, throw on some grass skirts, and make something truly unique,” says founder, organizer, and local beer writer Greg Nagel, @OCBeerBlog.

Food vendors include Tiki-style slider restaurant Hatch and the Iron Press bringing pulled-pork fries and sliders, Adya: Fresh Indian Flavors is bringing tropical Kebab and nacho-like pineapple chaat, and Salt & Ash from P-town is coming up with a pork Musubi-like dish (tbd).

Founder Greg Nagel taps the keg for us on this year’s event to benefit the Orange County Brewer’s Guild.

Katy SmithSan Diego’s thriving taco hotspot, Puesto, has expanded to Orange County with a new restaurant in Irvine’s Los Olivos Marketplace. The concept is a fresh, contemporary take on authentic Mexican fare in a relaxed environment.

Puesto’s menu encourages guests to mix and match from an offering of specialty tacos such as the Filet Mignon Taco with crispy melted cheese, avocado & spicy pistachio serrano salsaChicken Al Pastor Taco with crispy melted cheese, hibiscus & chipotle tinga, avocado & piña habanero pico, vegetarian options such as the Zucchini & Cactus Taco with crispy melted cheese, zucchini, corn, tomato, cactus, avocado & cilantro-tomatillo, and sustainable seafood options like the Tamarindo Shrimp Tacos with crispy tamarindo-chile shrimp nestled in guacamole & cilantro. All of Puesto’s salsas are made from scratch using local ingredients, with tortillas made in-house using organic, non-GMO, blue corn masa sourced from local purveyor, Kernel of Truth.

Puesto’s extensive beverage program offers nearly 50 kinds of tequila and mezcal, 12 local and Mexican beers on draft, six wines on tap and specialty cocktails made with freshly squeezed juices and house-made liqueurs and sodas. Popular libations include the Puesto Perfect Margarita with blue agave reposado tequila, lime & agave nectarEl Mezcalito with Vida mezcal, Guanabana, tamarindo, lime & charred orange and La Rosita with house-made strawberry-cilantro infused vodka, lemon & cane sugar.

Puesto’s Executive Creative Chef Katy Smith is our guest.

Andrew and William GruelOur Co-Host, Chef Andrew Gruel, is a recognized expert on seafood. Poke outlets are seemingly popping up on every corner and fresh sushi is now available at your neighborhood convenience store.

How do you know if your poke and sushi are really fresh? Raw fish needs to be handled, and stored, with care. Chef Andrew to the rescue with what you should know to be better informed!

Podcasts

Segment One: Show Preview with Co-Host Andy Harris
Segment Two: Chef George Geary, Author of L.A.’s Legendary Restaurants
Segment Three: Executive Chef / Restaurateur Dino Ferraro, Capone’s Cucina, Huntington Beach
Segment Four: Laurel Tavern, Hermosa Beach
Segment Five: Executive Chef Bruce Kalman, Union & Cochon 555 L.A. Competitor
Segment Six: Greg Nagel, Founder, FirkFest Caskaway
Segment Seven: Katy Smith, Executive Creative Chef, Puesto, Irvine’s Los Olivos Marketplace
Segment Eight: Executive Chef Andrew Gruel, Slapfish Restaurant Group

Show 212, February 25, 2017: Executive Chef Andrew Sutton, Napa Rose, Preview of OC Chef’s Table 2017

Andrew Sutton of Disney's Grand Californian Resort and SpaIllumination Foundation (IF) will host the 2nd Annual OC Chef’s Table 2017 on Sunday, March 12, 2017, at Disney’s Grand Californian Hotel & Spa, to raise funds for the construction of a second emergency home for homeless families with children.

OC Chef’s Table is one of the county’s most exclusive charitable culinary events where OC’s top chefs come together to create a delectable five-course meal prepared tableside at tables decorated to reflect the personality and brand of each participating restaurant. Every restaurant and chef participating has been personally chosen to host a table at the gala due to their earned accolades for their impressive culinary skills or innovations.

“Nearly 1 in 6 children face homelessness in OC. There are too many families with children that struggle to secure a roof over their heads every night. It shouldn’t be like this. Children should have the right to a happy and stable childhood. We can’t thank these extraordinary chefs enough for accepting to donate their time, talent and culinary knowledge to help us build a second emergency house in Orange County. This event is going to be an amazing experience for our guests, a creative challenge for the chefs and eye-opening for everybody. With every emergency house we build we start rebuilding the lives of 100 suffering families per year. The more money we raise, the more houses and services we offer and that means less people on our county’s streets. I want to thank all the chefs, restaurants, guests and sponsors for joining us in our mission to break the cycle of homelessness,” said Paul Leon, Illumination Foundation CEO and President.

Host Chef Andrew Sutton of Napa Rose at Disney’s Grand Californian is our guest with a preview. Our own Chef Andrew Gruel of Slapfish Restaurant Group will also be personally cooking for ten lucky guests at an OC Chef’s Table.

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