Show 305, January 5, 2019: Show Preview with Co-Host Andy Harris

Now a tantalizing preview of this Saturday’s decadent 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, and upon careful reflection, that’s probably a pretty good thing… As always thanks for being a part of our loyal listening audience.

We love to share inspiring family entrepreneurial success stories especially when coupled with fulfilling second careers. Georgia’s Restaurant in the Anaheim Packing House is a Southern restaurant that celebrates authentic Soul Food through family recipes that deliver a home-cooked experience. At the heart of Georgia’s is family matriarch Gretchen Shoemaker (a youthful 80-years young,) who is our guest.

Eric Hamacher set forth as a winemaking gypsy after earning his viticulture and enology degree from UC Davis in 1988. Eric has since created stunning wines for more than 35 vintages at multiple wineries around the world. After leaving Napa in 1995, Eric headed North to the “Promise Land” of Pinot Noir and founded his eponymous winery in the Willamette Valley of Oregon. Eric is with us to pull the cork on Hamacher Wines.

Time to revisit the progress of Team USA competing in the Bocuse d’Or International Culinary Competition at the end of the month in (January 29 & 30) Lyon, France. Chef Robert Sulatycky is the Head Coach for Team USA 2019. Team USA 2019’s Head Chef is Matthew Kirkley and his Commis is Mimi Chen. Chef Robert joins us with an update on the long road to Lyon.

Adam Bell is one of the talented people at-work behind- the- scenes on the “SoCal Restaurant Show.” Since the beginning of the show over six years ago he developed and maintains the Website in addition to ably orchestrating the Social Media. He’s also a card-carrying foodie with a particular passion for pizza, craft beer, ethnic street food and coffee. Adam has just returned from an intense week in New York doing a deep dive into the food scene. We’ll discuss and highlight his best discoveries on this expedition.

Established in 1986, Huntington Meats & Sausages located at the Original Farmers Market is a true old fashion butcher shop offering traditional roasts, steaks, chops, a variety of house- made sausages and much more. On Saturday, January 12th Huntington Meats is joining forces with rojan Grill Barbeque Catering to host an over-the-top BBQ lunch event for 300 men, women and children residing at the Union Rescue Mission in Downtown Los Angeles. Huntington Meats’ head butcher, Jon Escobedo , is our guest.

Our own Chef Andrew Gruel joins us with another informative “Ask the Chef” segment. It’s a new year so it’s great to have a real working chef in our corner always providing handy and practical advice! Takeout and delivery are growing in importance for all levels of restaurants from quick service to fine dining. We’ll talk about the changes this is engendering.

All of this and heaping helpings of extra deliciousness on this week’s not-to-miss show!

Play

Show 305, January 5, 2019: Chef Andrew Gruel, Slapfish Restaurant Group & Co-Host, with “Ask the Chef”

Andy Harris and Andrew Gruel at Cabana 14 at the Cove at Pechanga Resort and CasinoOur own Chef Andrew Gruel joins us with another informative “Ask the Chef” segment. It’s a new year so it’s great to have a real working chef in our corner always providing handy and practical advice!

Takeout and delivery are growing in importance for all levels of restaurants from quick service to fine dining. We’ll talk about the changes this is engendering.

Congrats to Chef Andrew on the opening of his newest Slapfish in Glendale, Arizona. This is the home of the Arizona Cardinals at State Farm Stadium (just West of Phoenix.)

Play

January 5: Georgia’s Restaurant, Hamacher Wines, Bocuse d’Or Preview, Adam Bell, Huntington Meats & Sausages

Podcasts

Segment One: Show Preview with Co-Host Andy Harris
Segment Two: Restaurateur Gretchen Shoemaker – Georgia’s Restaurant, Anaheim Packing House
Segment Three: Winemaker Eric Hamacher, Hamacher Wines, Beaverton, Oregon
Segment Four: Chef Robert Sulatycky, Head Coach, Team USA, 2019 Bocuse d’Or International Culinary Competition Part One
Segment Five: Chef Robert Sulatycky, Head Coach, Team USA, 2019 Bocuse d’Or International Culinary Competition Part Two
Segment Six: Adam Bell, “SoCal Restaurant Show’s” Social Media and Website Guru on “New York Eats”
Segment Seven: Jon Escobedo, Head Butcher, Huntington Meats & Sausages, Original Farmers Market, Los Angeles
Segment Eight: Chef Andrew Gruel, Slapfish Restaurant Group & Co-Host, with “Ask the Chef”

Now a tantalizing preview of this Saturday’s decadent 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, and upon careful reflection, that’s probably a pretty good thing… As always thanks for being a part of our loyal listening audience.

We love to share inspiring Family entrepreneurial success stories along with fulfilling second careers. Georgia’s Restaurant in the Anaheim Packing House is a Southern restaurant that celebrates authentic Soul Food through family recipes that deliver a home-cooked experience. At the heart of Georgia’s is Gretchen Shoemaker, who is our guest.

Eric Hamacher set forth as a winemaking gypsy after earning his viticulture and enology degree from UC Davis in 1988. Eric has since created stunning wines for more than 35 vintages at multiple wineries around the world. After leaving Napa in 1995, Eric headed North to the “Promise Land” of Pinot Noir and founded his eponymous winery in the Willamette Valley of Oregon. Eric is with us to pull the cork on Hamacher Wines.

Time to revisit the progress of Team USA competing in the Bocuse d’Or International Culinary Competition at the end of the month in January 29 & 30) Lyon, France. Chef Robert Sulatycky is the Head Coach for Team USA 2019. Team USA 2019’s Head Chef is Matthew Kirkley and his Commis is Mimi Chen. Chef Robert joins us with an update on the long road to Lyon.

Adam Bell is one of the talented people at-work behind- the- scenes on the “SoCal Restaurant Show.” Since the beginning of the show over six years ago he developed and maintains the Website in addition to ably orchestrating the Social Media. He’s also a card-carrying foodie with a particular passion for pizza, craft beer, ethnic street food and coffee. Adam has just returned from an intense week in New York doing a deep dive into the food scene. We’ll discuss and highlight his best discoveries on this expedition.

Established in 1986, Huntington Meats & Sausages located at the Original Farmers Market is a true old fashion butcher shop offering traditional roasts, steaks, chops, a variety of house- made sausages and much more. On Saturday, January 12th Huntington Meats is joining forces with Trojan Grill Barbeque Catering to host an over-the-top BBQ lunch event for 300 men, women and children residing at the Union Rescue Mission in Downtown Los Angeles. Huntington Meats’ head butcher, John Escobedo, is our guest.

Our own Chef Andrew Gruel joins us with another informative “Ask the Chef” segment. It’s a new year so it’s great to have a real working chef in our corner always providing handy and practical advice! Takeout and delivery are growing in importance for all levels of restaurants from quick service to fine dining. We’ll talk about the changes this is engendering.

All of this and heaping helpings of extra deliciousness on this week’s not-to-miss show!

Gretchen ShoemakerWe love to share inspiring Family entrepreneurial success stories along with fulfilling second careers. Georgia’s Restaurant in the Anaheim Packing House is a Southern restaurant that celebrates authentic Soul Food through family recipes that deliver a home-cooked experience. At the heart of Georgia’s is Gretchen Shoemaker, who is our guest.

Gretchen tells the story of her life through the comfort foods she learned to make with her grandma, that she raised her daughters on, that served in her successful catering business, and that she has shared with family and friends throughout the years. When Gretchen’s daughter, Nika, and son-in-law, Marlon, opened Georgia’s at the Anaheim Packing House in 2014, they were intent on spreading her story of survival, community, and tradition through her food.

Today, you can find Gretchen at the restaurant, greeting guests with her warm welcome and keeping a watchful eye on the kitchen, which serves her specialties, including Chicken & Waffles, Blackened Chicken Pasta, Jambalaya, and Louisiana Tilapia & Shrimp. Georgia’s popular Plates include her signature Herb-Seasoned, Cornmeal-Crusted Buttermilk Fried Chicken; Hand-Tossed, Pan-Fried Smothered Pork Chops; Farm-Raised, Creole Seasoned, Cornmeal-Crusted Fried Catfish; Half Rack of Slow-Roasted St. Louis BBQ Ribs; and grilled-to-order 1855 Black Angus Choice Tri-Tip.

Eric HamacherEric Hamacher set forth as a winemaking gypsy after earning his viticulture and enology degree from UC Davis in 1988. Eric has since created stunning wines for more than 35 vintages at multiple wineries around the world. After leaving Napa in 1995, Eric headed North to the “Promise Land” of Pinot Noir and founded his eponymous winery in the Willamette Valley of Oregon.

After pushing for several years and finally succeeding to change Oregon state law to enable multiple winery licensing in one facility, Eric with his wife, Luisa Ponzi (Ponzi Vineyards) and partners Ned and Kristen Lumpkin, co-founded The Carlton Winemakers Studio in 2002. The Studio was the first of its kind and operated as a multi-winery facility designed to enable small, high-end wineries and boutique, artisanal producers to share space and expertise.

With the bountiful 2014 harvest and the seams stretching at the studio, Eric moved himself out. With the “Reopening” of Hamacher Wines at the original Ponzi Historical Estate, Eric was able to launch his first tasting room dedicated to showcasing his wines directly to appreciative wine lovers.

Today, Eric’s production of artisan Pinot Noir and Chardonnay at Hamacher Wines is just shy of 2,000 cases annually, possibly Oregon’s slowest growing winery.

Eric is with us to pull the cork on Hamacher Wines.

Robert SulatyckyTime to revisit the progress of Team USA competing in the Bocuse d’Or International Culinary Competition at the end of the month (January 29 & 30) in Lyon, France. Team USA is defending “The Gold” from the 2017 competition. Chef Robert Sulatycky is the Head Coach for Team USA 2019. Team USA 2019’s Head Chef is Matthew Kirkley and his Commis is Mimi Chen.

Chef Robert Sulatycky has a long history with the Bocuse d’Or. Representing Canada in 1999, he placed fourth and was awarded the “Prix Viande,” or best meat prize. He has since mentored both Canadian and American chef candidates and was honored to be a member of the international jury for the 2007 and 2013 editions of the competition. He also served as Assistant Coach for Bocuse d’Or Team USA 2017, who won the first-ever gold medal for the United States.

Chef Sulatycky has helmed the kitchens of the Four Seasons hotels in Toronto and Chicago. He also simultaneously led the culinary teams at the Beverly Hills Hotel and Hotel Bel-Air, where he had the pleasure of cooking for notable Hollywood celebrities.

He is once again working with the Four Seasons group, developing a restaurant and dining concept for the new Four Seasons Private Residents in Los Angeles adjacent to The Four Seasons Los Angeles at Beverly Hills.

Chef Sulatycky is the President and Co-Founder if iQKitchen Inc., a technology company that has developed simple and intuitive app-based solutions to many of the basic challenges that chefs face in the kitchen.

Chef Robert rejoins us continuing his update on the long road to Lyon.

Adam BellAdam Bell is one of the talented people at-work behind- the-scenes on the “SoCal Restaurant Show.” Since the beginning of the show over six years ago he developed and maintains the Website in addition to ably handling the Social Media.

He’s also a card-carrying foodie with a particular passion for pizza, craft beer, ethnic street food and coffee. Adam has just returned from an intense week in New York doing a deep dive into the food scene. We’ll discuss and highlight his best discoveries on this expedition.

John EscobedoEstablished in 1986, Huntington Meats & Sausages located at the Original Farmers Market is a true old fashion butcher shop offering traditional roasts, steaks, chops, a variety of house made sausages and much more.

On Saturday, January 12th Huntington Meats is joining forces with Trojan Grill Barbeque Catering to host an over-the-top BBQ lunch event for 300 men, women and children residing at the Union Rescue Mission in Downtown Los Angeles.

The lunch will feature a custom built Tomahawk Crown Roast weighing over 80 lbs. and a 70 lbs. Steamship Round Roast both created by Huntington Meats head butcher John Escobedo. Due to the size of the roasts, smoking and grilling will begin the day prior with the Tomahawk Roast going on the grill on the roof at 4:00 a.m. the morning of the event.

Owned and operated by Jim Cascone since 2000, Huntington Meats proudly offers the finest quality product at reasonable prices presented with friendly service.

Huntington Meats head butcher, Jon Escobedo, is our guest.

Andy Harris and Andrew Gruel at Cabana 14 at the Cove at Pechanga Resort and CasinoOur own Chef Andrew Gruel joins us with another informative “Ask the Chef” segment. It’s a new year so it’s great to have a real working chef in our corner always providing handy and practical advice! Takeout and delivery are growing in importance for all levels of restaurants from quick service to fine dining. We’ll talk about the changes this is engendering.

Podcasts

Segment One: Show Preview with Co-Host Andy Harris
Segment Two: Restaurateur Gretchen Shoemaker – Georgia’s Restaurant, Anaheim Packing House
Segment Three: Winemaker Eric Hamacher, Hamacher Wines, Beaverton, Oregon
Segment Four: Chef Robert Sulatycky, Head Coach, Team USA, 2019 Bocuse d’Or International Culinary Competition Part One
Segment Five: Chef Robert Sulatycky, Head Coach, Team USA, 2019 Bocuse d’Or International Culinary Competition Part Two
Segment Six: Adam Bell, “SoCal Restaurant Show’s” Social Media and Website Guru on “New York Eats”
Segment Seven: Jon Escobedo, Head Butcher, Huntington Meats & Sausages, Original Farmers Market, Los Angeles
Segment Eight: Chef Andrew Gruel, Slapfish Restaurant Group & Co-Host, with “Ask the Chef”

Show 304, December 29, 2018: Show Preview with Co-Host Andy Harris

Now an enticing preview of Saturday’s delectable show. We’re in the true Holiday spirit…It’s not, with profuse apologies, for dieters. If we’re successful we will always leave you incredibly hungry and thirsty. In our case, and upon careful reflection, that’s probably a pretty good thing… Happy New Year and thanks for being a part of our loyal listening audience. We promise many more worthy treats coming for the new year.

Langer’s Deli’s pastrami is legendary in Jewish deli appreciators’ circles. Trisha Langer is the granddaughter of Al Langer, the founder of Langer’s Deli located across the street from MacArthur Park in Los Angeles. After many years learning the deli trade at Langer’s she has branched off on her own (with her husband) to found Daughter’s Deli – A Family Tradition in the heart of The Sunset Strip in West Hollywood. We pull her away from hand-slicing the ethereal pastrami for a visit.

How sweet it is with an authentic “Taste of Hawaii” now located next door to Toast Kitchen + Bakery in Costa Mesa. Fill, a bakehouse and creamery serving made-to-order malasadas and small-batch ice cream, launched in late July. With Fill, founder & Hawaii-native James Mullis, serves up a sweet side of the Islands with true “aloha spirit.”  James joins us from Hawaii.

Fortunately the wines of South Africa have come a long way on the world stage since the demise of apartheid. They are now known for world-class Chenin Blanc and Pinotage but are also generating acclaim for their Bordeaux-style varieties. Sommelier Jim Clarke, Marketing Manager for Wines of South Africa, uncorks the 411 on these wines for us.

We recently revisited Great Society Cider & Mead, Southern California’s first all-cider pub located on Broadway at the edge of Downtown Long Beach. They are part of the new Beach City Food ToursEast Village Cocktail Tour. Great Society serves an unusual selection of rotating draft ciders and meads in addition to the expected craft beers. Tasty food menu, too. We’ll revisit the proprietor, Otto Radke.

Our own Chef Andrew Gruel joins us with another informative “Ask the Chef” segment. With the Holidays in progress it’s great to have a real working chef in our corner always providing handy and practical advice! We’re resuming our discussion of key industry trends. Challenges ahead…Not an easy time to be in the restaurant business.

All of this and heaping helpings of extra deliciousness on this week’s not-to-miss show!

Play

Show 304, December 29, 2018: Chef Andrew Gruel, Slapfish Restaurant Group & Co-Host, with “Ask the Chef” – Part One

Andy Harris and Andrew Gruel at Cabana 14 at the Cove at Pechanga Resort and CasinoOur own Chef Andrew Gruel joins us with another informative “Ask the Chef” segment. With the Holidays in progress it’s great to have a real working chef in our corner always providing handy and practical advice!

It’s time to chew on a few more significant food and restaurant trends from 2018 and what might be ahead for 2019. Recruiting qualified cooks for the kitchen is a problem of epic proportions.

Congrats to Chef Andrew for Raw by Slapfish (Huntington Beach) being included in OC Weekly’s Restaurant Critic Edwin Goei’s “Top Drinks and Restaurants of 2018” piece. He’s a fan of Chef Andrew’s afternoon “Beat the Clock” special on shucked chilled oysters which continues to evolve.

Play

Show 304, December 29, 2018: Chef Andrew Gruel, Slapfish Restaurant Group & Co-Host, with “Ask the Chef” – Part Two

Andy Harris and Andrew Gruel at Cabana 14 at the Cove at Pechanga Resort and CasinoOur own Chef Andrew Gruel joins us with another informative “Ask the Chef” segment. With the Holidays in progress it’s great to have a real working chef in our corner always providing handy and practical advice!

It’s time to further chew on a few significant food and restaurant trends from 2018 and what might be ahead for 2019.

Several industry publications as well as The New York Times predict “Sea Vegetables” as a menu trend. This is a fancy name for seaweed and Chef Andrew has been talking about its use on-the-air for a couple of years now. Rich in umami. It’s sustainable and doesn’t require chemicals and fertilizers to grow.

Play

December 29: Tricia Langer, Fill, Wines of South Africa, Great Society Cider & Mead

Podcasts

Segment One: Show Preview with Co-Host Andy Harris
Segment Two: Restaurateur Trisha Langer, Daughter’s Deli – A Family Tradition, West Hollywood
Segment Three: James Mullins, Proprietor, Fill Bakehouse & Creamery, Costa Mesa
Segment Four: Sommelier Jim Clarke, Marketing Manager, Wines of South Africa USA
Segment Five: Proprietor Otto Radke, Great Society Cider & Mead, Long Beach Part One
Segment Six: Proprietor Otto Radke, Great Society Cider & Mead, Long Beach Part Two
Segment Seven: Chef Andrew Gruel, Slapfish Restaurant Group & Co-Host, with “Ask the Chef” – Part One
Segment Eight: Chef Andrew Gruel, Slapfish Restaurant Group & Co-Host, with “Ask the Chef” – Part Two

Now an enticing preview of this Saturday’s delectable show. We’re in the true Holiday spirit…It’s not, with profuse apologies, for dieters. If we’re successful we will always leave you incredibly hungry and thirsty. In our case, and upon careful reflection, that’s probably a pretty good thing… Happy New Year and thanks for being a part of our loyal listening audience. We promise more worthy treats coming for the new year.

Langer’s Deli’s pastrami is legendary in Jewish deli appreciators’ circles. Trisha Langer is the granddaughter of Al Langer, the founder of Langer’s Deli located across the street from MacArthur Park in Los Angeles. After many years learning the deli trade at Langer’s she has branched off on her own (with her husband) to found Daughter’s Deli – A Family Tradition in the heart of The Sunset Strip in West Hollywood. We pull her away from hand-slicing the ethereal pastrami for a visit.

How sweet it is with an authentic “Taste of Hawaii” now located next door to Toast Kitchen + Bakery in Costa Mesa.  Fill, a bakehouse and creamery serving made-to-order malasadas and small-batch ice cream, launched in late July. With Fill, founder & Hawaii-native James Mullis, serves up a sweet side of the Islands with true “aloha spirit.”  James joins us from Hawaii.

Fortunately the wines of South Africa have come a long way on the world stage since the demise of apartheid. They are now known for world-class Chenin Blanc and Pinotage but are also generating acclaim for their Bordeaux-style varieties. Sommelier Jim Clarke, Marketing Manager for Wines of South Africa, uncorks the 411 on these wines for us.

We recently revisited Great Society Cider & Mead, Southern California’s first all-cider pub located on Broadway at the edge of Downtown Long Beach. They are part of the new Beach City Food Tours’ East Village Cocktail Tour. Great Society serves an unusual selection of rotating draft ciders and meads in addition to the expected craft beers. We’ll meet the proprietor, Otto Radke.

Our own Chef Andrew Gruel joins us with another informative “Ask the Chef” segment. With the Holidays in progress it’s great to have a real working chef in our corner always providing handy and practical advice!

Adam Bell is one of the talented people at-work behind- the- scenes on the “SoCal Restaurant Show.” Since the beginning of the show over six years ago he developed and maintains the Website in addition to ably orchestrating the Social Media. He’s also a card-carrying foodie with a particular passion for pizza, craft beer, ethnic street food and coffee. Adam has just returned from an intense week in New York doing a deep dive into the food scene. We’ll discuss and highlight his best discoveries on this expedition.

All of this and heaping helpings of extra deliciousness on this week’s not-to-miss show!

Tricia LangerLanger’s Deli’s pastrami is legendary in Jewish deli appreciators’ circles. Trisha Langer is the granddaughter of Al Langer, the founder of Langer’s Deli located across the street from MacArthur Park in Los Angeles.

After many years learning the deli trade at Langer’s she has branched off on her own (with her husband) to found Daughter’s Deli – A Family Tradition in the heart of The Sunset Strip in West Hollywood.

It’s a more modest establishment in size than Langer’s but the pastrami is still outstanding and hand carved. You order at the counter and your food is delivered to your table. There is also comfortable covered patio seating with a view of the action on the Sunset Strip. It’s breakfast and lunch, 7-days.

“Growing up with a family in the Deli business exposed me to a world of tastes, smells, stories, and experiences I wouldn’t have had otherwise. My first job as a little girl was rolling swiss cheese under the supervision of my Nana because I wasn’t old or tall enough to make my own catering tray for the holidays. Years later after graduating college and realizing the restaurant business was in my blood, I went to work with my family as they taught me some of the tricks and trades of the business.  I spent fourteen years being mentored by my father bonding over Family traditions and recipes created by my Nana, Papa, and himself over the years.”

“In 2015, I married a family man who had passion for the restaurant business. He insists the moment he fell in love with me is when he asked how my day was, and I told him I had to pull my hair back and hand cut pastrami that day with my dad because we were busy. Three years later after having two sons, I decided to begin a new venture with him to create something like my family had created for me. Daughter’s Deli is a place we hope will emulate the feeling of A Family Tradition while serving quality food.” – Trisha Langer

We pull Trisha away from skillfully hand-slicing the ethereal pastrami for a visit.

How sweet it is with an authentic “Taste of Hawaii” now located next door to Toast Kitchen + Bakery in Costa Mesa.  Fill, a bakehouse and creamery serving made-to-order malasadas and small-batch ice cream, launched in late July. With Fill, founder & Hawaii-native James Mullis, serves up a sweet side of the Islands with true “aloha spirit.”

“Malasadas were popularized in Hawaii during the 19th century when Portuguese immigrants arrived in Hawaii to support the islands’ growing sugar cane business. Today, these delicate, sugar-dusted confections are an island icon; and to Mullis, they’re reminiscent of the welcoming, diverse culture of Hawaii.”

“After years of research, Mullis put together a duo of illustrious chefs to bring his vision to life: Lincoln Carson and John Park. Today, Mullis proudly presents Fill, his ode to Hawaii and the embracing culture that shaped his childhood.”

“The islands are melting pot of culture, pulling culinary influence from the Philippines, Japan, and Portugal,” comments Mullis, who grew up in the small town of Kaneohe, Hawaii. “We represent the best of Hawaii’s embracing culinary culture at Fill with made-to-order malasadas, artisan fillings, and house-made, small-batch ice cream.”

Organic and GMO-free, Fill’s malasadas are a delicate-yet-doughy Portuguese pastry with a crisp, sugar-dusted exterior (choose from cane, cinnamon, or coconut sugar) which can be served with a variety of fillings including haupia (coconut custard), strawberry jam, Mandarin orange pastry cream, or malted chocolate.

In addition to Fill’s fresh-baked malasadas is a selection of small-batch ice creams with unique flavors that evoke a taste of the islands including a vegan Brown Butter Roasted Pineapple, Royal Kona Coffee, Roasted Black Sesame, and POG (passion fruit, orange, guava).

James joins us from Hawaii where he is celebrating the Holidays.

Jim ClarkeFortunately the wines of South Africa have come a long way on the world stage since the demise of apartheid. They are now known for world-class Chenin Blanc and Pinotage but are also generating acclaim for their Bordeaux-style varieties.

Wines of South Africa is an industry owned, not-for-profit organization. Its mission is to contribute to the global success of the South African wine industry by building Brand South Africa.

Sommelier Jim Clarke, Marketing Manager for Wines of South Africa, uncorks the 411 on these wines for us.

Ottto RadtkeWe recently revisited Great Society Cider & Mead, Southern California’s first all-cider pub located on Broadway at the edge of Downtown Long Beach. They are an integral part of the new Beach City Food ToursEast Village Cocktail Tour. Great Society serves an unusual selection of rotating draft ciders and meads in addition to the expected craft beers.

“A social house where fine food, craft cider and mead set the stage for conversations between old and new friends alike, Great Society has the largest selection of craft cider and meads in all of Southern California. Featuring 28 draughts and more in bottles, our extensive cider and mead list showcases craft producers from nearly every corner of the world. You’ll find flavors and profiles ranging from sweet to sour, still to sparkling, barrel-aged to hopped, rare to near-impossible to find.”

“Complementing this incredible list, our food menu fuses seasonal offerings with unexpected spicing to create dishes that don’t just taste great, but pair well with whatever profile you choose. Try our signature burger with an unfiltered whiskey barrel-aged cider from Michigan; or an artisanal cheese plate with a tart, lightly sparkling Sidra from the Basque region of Spain. There’s a variety of pairings to tantalize your taste buds.”

“With its origins lost in history, cider remains the most noble of beverages, having played a role in Old and New World alike. These ancient elixirs, fermented mainly from apples, have been the drink of kings and presidents, farmers and the working class. Though its fortunes have occasionally wavered, cider’s incredible diversity, and close connection with the land, has led to an amazing renaissance. Cider is a beverage that deserves homage and we are the first restaurant and taphouse in Southern California to feature it!”

We’ll revisit the proprietor, Otto Radke.

Andy Harris and Andrew Gruel at Cabana 14 at the Cove at Pechanga Resort and CasinoOur own Chef Andrew Gruel joins us with another informative “Ask the Chef” segment. With the Holidays in progress it’s great to have a real working chef in our corner always providing handy and practical advice!

We’re looking ahead, and back, on important restaurant trends. Delivery is certainly becoming more important. We’ll also chat about the rise in popularity of sea vegetables.

Podcasts

Segment One: Show Preview with Co-Host Andy Harris
Segment Two: Restaurateur Trisha Langer, Daughter’s Deli – A Family Tradition, West Hollywood
Segment Three: James Mullins, Proprietor, Fill Bakehouse & Creamery, Costa Mesa
Segment Four: Sommelier Jim Clarke, Marketing Manager, Wines of South Africa USA
Segment Five: Proprietor Otto Radke, Great Society Cider & Mead, Long Beach Part One
Segment Six: Proprietor Otto Radke, Great Society Cider & Mead, Long Beach Part Two
Segment Seven: Chef Andrew Gruel, Slapfish Restaurant Group & Co-Host, with “Ask the Chef” – Part One
Segment Eight: Chef Andrew Gruel, Slapfish Restaurant Group & Co-Host, with “Ask the Chef” – Part Two

Show 303, December 22, 2018: Chef Andrew Gruel, Slapfish Restaurant Group & Co-Host

Andrew Gruel at the AM830 KLAA StudiosOur own Chef Andrew Gruel joins us with another informative “Ask the Chef” segment. With the Holidays upon us it’s great to have a real working chef in our corner providing handy advice!

It’s time to chew on a few significant food and restaurant trends from 2018 and what might be ahead for 2019. We’ll continue this discussion next week.

Certainly food safety is on our minds more than ever. The totality of the romaine recall was an attention-grabber. What changes are now in store…?

Play

Show 302, December 15, 2018: Show Preview with Co-Host Andy Harris

Now a tempting preview of Saturday’s delectable show. We’re in the true Holiday spirit…It’s not, with profuse apologies, for dieters. If we’re successful we will always leave you incredibly hungry and thirsty. In our case, and upon careful reflection, that’s probably a pretty good thing…

Freelance food, libation and travel writer, Anne Marie Panoringan, is on the go, again, and with us in-studio. This time she is reporting for Coast Magazine (Orange County Register) and her travel destination is Healdsburg in picturesque Sonoma County wine country. Anne Marie graciously shares some worthy restaurant, winery, and lodging tips.

We’ve been in Las Vegas this week covering ment’or BKB Foundations’ Fifth Annual Young Chef and Third Annual Commis Competition held on the Campus of the University of Nevada, Las Vegas. The winners are awarded the extraordinary opportunity to travel to Lyon, France and support Team USA at the 2019 Bocuse d’Or International Culinary Competition Finale in January. Team USA will be defending their Gold Medal win from 2017 (an extraordinary achievement.) We’ll introduce the talented winner of the Young Chef Competition!

The new Toast Kitchen + Bakery in Costa Mesa (on the site of the revered Golden Truffle) is the creation of Chef/Partner John Park and restaurateur Ed Lee (Wahoo’s Fish Taco.) There is some incredible food, baked goods & desserts coming out of this kitchen. Think Hot Chicken and Hawaiian Malasadas for Brunch. We’ll meet the creative team from Toast.

After an incredible 46-year run Piero Selvaggio’s Valentino Ristorante will serve its last dinner on New Year’s Eve. Valentino is one of the pioneers of modern Italian food in Los Angeles. Valentino also is credited with introducing premium Italian wines as part of a deep cellar along with polished, unfussy wine service. Our own West Coast Prime Meats Meathead, Terry Hanks, along with Restaurateur Piero Selvaggio share some engaging memories.

Las Vegas Insider Eric Gladstone is the principal of The Feast of Friends. In Las Vegas Eric produces food festivals and provides creative marketing services to restaurants. His specialty is independent, chef-driven projects. Eric is the organizer of the inaugural Vegas UnStripped food festival in Downtown Las Vegas which will return in 2019. We’ll meet him.

Chef Steve Samson’s Rossoblu has been a resounding success since its opening Downtown mid-last year in the Fashion District. On Sept. 13th during service a small kitchen fire temporarily closed the establishment. The better news is that Rossoblu just reopened last week. Congrats, also, to Chef Steve and Dina Samson for having both Rossoblu and Sotto (his other restaurant) included in the closely watched Los Angeles Times’101 Restaurants We Love” list. Chef Steve is our guest.

Our own Chef Andrew Gruel joins us with another informative “Ask the Chef” segment. With the Holidays upon us it’s great to have a real working chef in our corner providing handy advice! Tuna in a can, a staple of everyone’s home pantry, is, incredibly, losing popularity with Millennials. We’ll open the can on this one and explain…

All of this and heaping helpings of extra deliciousness on this week’s not-to-miss show!

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Show 302, December 15, 2018: Chef Andrew Gruel, Slapfish Restaurant Group & Co-host

Andy Harris and Andrew Gruel at Cabana 14 at the Cove at Pechanga Resort and CasinoOur own Chef Andrew Gruel joins us with another informative “Ask the Chef” segment. With the Holidays upon us it’s great to have a real working chef in our corner providing handy advice!

Tuna in a can, a staple of everyone’s home pantry, is, incredibly, losing popularity with Millennials. Chef Andrew explains that tuna is packed in cans in two ways. The more premium approach is to actually cook the tuna in the can which preserves more of the flavor and nutrients.

We’ll open the can on this one and explain more…

 

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