Show 214, March 11, 2017: Show Preview with Co-Host Andy Harris

Andrew Gruel at the AM830 KLAA StudiosCongrats to our Co-Host, Chef Andrew Gruel. In today’s (March 11th) Los Angeles Times’ Saturday Section (Page F4) Chef Andrew’s signature Chowder Fries (with bacon) from Slapfish is one of the highlighted “Mash-ups worth munching” items chronicled by Staff Writer Jenn Harris. Color photo of Slapfish’s Crowder Fries there, too!

Now a tempting preview of this Saturday’s lush and abundant 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…

Our irregular ace field correspondent, Anne Marie Panoringan, (a regular contributor to OC Weekly), has previewed the 50th Anniversary Dining Specials (March only) at South Coast Plaza in a marathon eating tour. We’ll hear about a sampling of the delicious morsels being showcased.

Our resident Produce Guru, Robert Schueller of Melissa’s, joins us with his first, of two, segments today. He’s 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.

Evans Brewing Co. was formed in 2014 when it absorbed the assets of Bayhawk Ales, Inc., Orange County’s oldest operating microbrewery established in 1994 and now publicly traded. Last December Evans Brewing Co. launched The Public House in Fullerton, a full-service restaurant and Tasting Room. The COO and Founder of Evans Brewing Co., Evan Rapport, joins us with a cold one.

What’s the pick of the season in fresh produce right now? We’re talking the very best in fruits and veggies with Robert Schueller, the uncontested Prince of Produce from Melissa’s World Variety Produce and our resident produce authority for a juicy update. We can say for sure that the incredible, tree-ripened Ojai Pixie Tangerines have arrived early and, with any luck, will be with us through June. It’s a bumper crop…

Urge Gastropub and Whiskey Bank (including a production microbrewery and hidden Prohibition-era Speakeasy) is new in Oceanside. We’ll savor one of the 250 whiskey options with Co-Owner Grant Tondro of 3LocalBrothers.

Fans of Fox’s Hell’s Kitchen will recall the memorable Chef Bev Lazo from Season 12. Chef Bev’s catering company, Fiesta Adobo, cooks up delicious, traditional foods from the Philippines. Another specialty is serving traditional Mexican style street tacos. We’ll meet her.

It’s the 50th Anniversary of Costa Mesa’s celebrated South Coast Plaza. Most of the restaurants there are doing something special to celebrate during the month of March. Bravo’s “Top Chef” alum, Chef Brian Huskey of Tackle Box (on the sand in Costa Mesa), has created the Camarena Tequila chipotle-braised carnitas taco entrée for Wahoo’s Fish Taco in South Coast Plaza. It’s available exclusively at Wahoo’s SCP (2nd level of the Crate and Barrel / Macy’s Home Store Wing) for the month of March. We’ve reeled in Chef Brian to provide the details.

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

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

Play

March 4: Evans Brewing, Melissa’s Produce, Urge Gastropub and Whiskey Bank, Bev Lazo, Brian Huskey

Podcasts

Segment One: Show Preview with Co-Host Andy Harris
Segment Two: Anne Marie Panoringan, Food & Libation Journalist
Segment Three: Robert Schueller, Prince of Produce, Melissa’s World Variety Produce Part One
Segment Four: Evan Rapport, Founder & COO, Evans Brewing Co., Irvine
Segment Five: Robert Schueller, Prince of Produce, Melissa’s World Variety Produce Part Two
Segment Six: Grant Tondro, Co-Founder, Urge Gastropub & Whiskey Bar, Oceanside
Segment Seven: Chef Bev Lazo, Fiesta Adobo Catering
Segment Eight: Chef Brian Huskey, Tackle Box, South Coast Plaza’s 50th Birthday

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 a tempting preview of this Saturday’s lush and abundant 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…

Chef Bill Yosses was the Executive Pastry Chef at The White House (7 years) for both Presidents George W. Bush and Barack Obama. He’s now back in New York with Perfect Pie. More unusually he’s the “Official Pie Maker” for the current Off-Broadway Production of Sweeney Todd. Chef Bill briefly steps away from the deck ovens and is our guest.

Evans Brewing Co. was formed in 2014 when it absorbed the assets of Bayhawk Ales, Inc., Orange County’s oldest operating microbrewery established in 1994 and now publicly traded. Last December Evans Brewing Co. launched The Public House in Fullerton, a full-service restaurant and Tasting Room. The COO and Founder of Evans Brewing Co., Evan Rapport, joins us with a cold one.

What’s the pick of the season in fresh produce right now? We’re talking the very best in fruits and veggies with Robert Schueller, the uncontested Prince of Produce from Melissa’s World Variety Produce and our resident produce authority for a juicy update. We can say for sure that the incredible, tree-ripened Ojai Pixie Tangerines have arrived early and, with any luck, will be with us through May.

Urge Gastropub and Whiskey Bank (including a production microbrewery and hidden Prohibition-era Speakeasy) is new in Oceanside. We’ll savor one of the 250 whiskey options with Co-Owner Grant Tondro of 3LocalBrothers.

Fans of Fox’s “Hell’s Kitchen” will recall the memorable Chef Bev Lazo from Season 12. Chef Bev’s catering company, Fiesta Adobo, cooks up delicious, traditional foods from the Philippines. Another specialty is serving traditional Mexican style street tacos. We’ll meet her.

It’s the 50th Anniversary of Costa Mesa’s celebrated South Coast Plaza. Most of the restaurants there are doing something special to celebrate during the month of March. Bravo’s “Top Chef” alum, Chef Brian Huskey of Tackle Box (on the sand in Costa Mesa), has created the Camarena Tequila chipotle-braised carnitas taco entrée for Wahoo’s Fish Taco in South Coast Plaza. It’s available exclusively at Wahoo’s SCP (2nd level of the Crate and Barrel / Macy’s Home Store Wing) for the month of March. We’ve reeled in Chef Brian to provide the details.

Bill YossesChef Bill Yosses was previously the Executive Pastry Chef at The White House (8 years) for both Presidents George W. Bush and Barack Obama. He’s now back in New York with Perfect Pie. More unusually he’s the “Official Pie Maker” for the current Off-Broadway Production of Sweeney Todd.

New from Perfect Pie is Oprah’s Valentine’s Day Pie Assortment in a presentation box with ribbon, Wild Blueberry Pie, BBQ Pulled Pork Pie and Pumpkin Pie.

Chef Bill was publicly proclaimed the “Crustmaster” by former President Obama and the “Pastry Man” by former President Bush.

Chef Bill steps away from the deck ovens and is our guest.

Now the Tooting Arts Club is serving up a fresh production of this musical theater classic, Sweeney Todd. This immersive revival has transferred to New York City after a sold-out run in London, where it premiered at Harrington’s Pie and Mash Shop. The Barrow Street Theatre re-creates the pie shop atmosphere, even selling pies on-site. Rest assured, the cook is no relation of Sweeney’s. He is Bill Yosses, a former White House pastry chef whom President Obama dubbed “the Crust Master.”

In keeping with the original Tooting production and the West End transfer, “pie and mash” will be available for purchase by all audience members prior to every performance, served communally in the pie shop where the production is set. An authentic slice of Victorian London, the traditional dish consists of a meat (Chicken) pie, a generous helping of mashed potato and hot parsley sauce. Both meat and vegetarian variations are available for the show.

Evans BrewingEvans Brewing Co. was formed in 2014 when it absorbed the assets of Bayhawk Ales, Inc., Orange County’s oldest operating microbrewery established in 1994 and then became publicly traded.

The production brewery (with new, enhanced equipment) is still based in an unusual space adjacent to McCormick & Schmick’s in Irvine where Bayhawk Ales was originally founded. The brewing process can be observed through floor-to-ceiling windows from the adjacent Pilsner Room at McCormick & Schmicks’s

The new Director of Brewing, Kevin Hammons, has tweaked all the beer recipes. Year-round styles are Chocolatte (Chocolate Porter), The Krhopen (India Pale Ale), Pollen Nation (Honey Blonde), and Oaklore (Brown Ale).

Last December Evans Brewing Co’ launched The Public House in Fullerton, a full-service restaurant and Tasting Room.

The menu of elevated from-scratch pub fare was developed by executive chef, Amanda Platt and features dishes that pair well with the company’s craft ales & lagers. Brunch is served on Weekends from 10:00 a.m. to 3:00 p.m.

Selections include the signature Sweet Corn Skillet Hoe Cake, with peppers and onions, applewood smoked bacon and honey butter; Fennel Sausage Flatbread with shaved onions, marinara, shredded mozzarella and grated aged parmesan Reggiano; Fried Chicken Schnitzel Sandwich with arugula, manchego, charred cherry tomatoes and buttermilk ranch on a pretzel bun; and Wild Caught Salmon with a creole sauce. Even the vegetarian option is a thoughtful Grilled Portobello Banh Mi Sandwich served with pickled carrots and daikon, cucumbers, jalapenos, fresh herbs and sriracha aioli.

The COO and Founder of Evans Brewing Co., Evan Rapport, joins us with a cold one.

Robert Schueller of Melissa's World Variety Produce in the AM830 KLAA StudioWhat’s the pick of the season in fresh produce right now? We’re joined by Robert Schueller, the uncontested Prince of Produce from Melissa’s World Variety Produce and our resident produce authority for a juicy update.

We can say for sure that the incredible, tree-ripened Ojai Pixie Tangerines have arrived early and, with any luck, will be with us through May. We’ll also be highlighting (as time allows) Kiwiberries, Red and Green Muscato Grapes and Golden Nugget Tangerines.

Grant TondroUrge Gastropub and Whiskey Bank (including a production microbrewery and hidden Prohibition-era Speakeasy) is new on the scene in Oceanside.

Founded in 2015 Urge Gastropub and Whiskey Bank is one of Oceanside’s creative takes on the Modern American locals’ hangout. Satisfying comfort foods, wines and an extensive beer list (including house-brewed styles) are accompanied with an enormous and eclectic selection of the world’s finest Whisk(e)ys. Urge Oceanside is also the home of Mason Ale Works, a production craft brewery.

We’ll savor one of the 250 whiskey options available with Co-Owner Grant Tondro of 3LocalBrothers.

Bev LazoFans of Fox’s Hell’s Kitchen will recall the memorable Chef Bev Lazo from Season 12. Chef Bev’s busy catering company, Fiesta Adobo, cooks up delicious, traditional foods from the Philippines. Another specialty is serving traditional Mexican style street tacos.

Chef Bev’s Pork Adobo was one of the crowd-pleasing, featured dishes at Golden Rule Charity’s February 20th benefit for Chef Bruno Serato, the non-profit Caterina’s Club and the displaced staff members of The Anaheim White House.

We’ll meet her.

Brian HuskeyIt’s the 50th Anniversary of Costa Mesa’s celebrated South Coast Plaza. Most of the restaurants there are doing something special to celebrate during the month of March.

Bravo’s “Top Chef” Season 11 alum, Chef Brian Huskey of Tackle Box (on the sand in Costa Mesa), has created the Camarena Tequila chipotle-braised carnitas taco entrée for Wahoo’s Fish Taco in South Coast Plaza.

It’s available exclusively for $5.50 at Wahoo’s SCP (2nd level of the Crate and Barrel / Macy’s Home Store Wing) for the month of March, only.

Wahoo’s 30th Anniversary will be next year in 2018!

We’ve reeled in Chef Brian to provide the details.

Podcasts

Segment One: Show Preview with Co-Host Andy Harris
Segment Two: Anne Marie Panoringan, Food & Libation Journalist
Segment Three: Robert Schueller, Prince of Produce, Melissa’s World Variety Produce Part One
Segment Four: Evan Rapport, Founder & COO, Evans Brewing Co., Irvine
Segment Five: Robert Schueller, Prince of Produce, Melissa’s World Variety Produce Part Two
Segment Six: Grant Tondro, Co-Founder, Urge Gastropub & Whiskey Bar, Oceanside
Segment Seven: Chef Bev Lazo, Fiesta Adobo Catering
Segment Eight: Chef Brian Huskey, Tackle Box, South Coast Plaza’s 50th Birthday

Show 211, February 18, 2017: Show Preview with Andy Harris & Chef Andrew Gruel

Now an enticing preview of this Saturday’s abundant show with Co-Hosts Andy Harris and Chef Andrew Gruel of the Slapfish Restaurant Group. 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…

Chef Bruno Serato of the Anaheim White House is passionate about his long-time efforts to feed hungry kids in need daily with nutritious food prepared in his own kitchens. His restaurant was recently devastated by a horrific fire and remains closed indefinitely. Orange County chefs & restaurateurs are generously rallying to support Bruno’s charity, Caterina’s Club, and his employees with a benefit on Monday evening, February 20th at Highway 39 Event Center in Anaheim. Organizer Judy Walker of Golden Rule Charity joins us with the specifics.

You have to appreciate a young, upstart craft brewery whose slogan is “Keeping Beer Weird.” The talk among Richmond, B.C.’s craft beer enthusiasts is Fuggles & Warlock Craftworks. We’ll tap a keg of their popular “The Last Strawberry” (a Belgian wit brewed with local strawberries) with co-founder Glen Hutton, a Richmond, B.C. local.

The newly opened 4th & Olive in the East Village of Long Beach is a traditional Franco-German restaurant and beer garden serving Alsatian style food. Under the culinary direction of Chef Alex McGroarty, the restaurant features housemade dishes such as sausages, braised meats, pretzels, sauerkraut and other comfort foods of the region, plus unique European beers and wines. Proprietor Dan Tapia is our guest.

This past week the 2017 James Beard Foundation Awards Restaurant and Chef Semifinalists were announced. Congratulations to all the deserving California Semifinalists. On March 15th The Foundation will announce the Final Nominations in all categories at a breakfast press conference at a.o.c restaurant in Los Angeles. This is the first time in the 27-year history of The Awards that the Final Nominations will be announced in Los Angeles.

Our own Chef Andrew Gruel is known to be pretty handy in the kitchen. Today it’s the debut of “Mastering Kitchen Science 101” sharing practical, little known tips and tricks to use in the home kitchen.

We’ve been enthusiastically following Team USA’s progress (backed by the ment’or BKB Foundation) in the bi-annual Bocuse d’Or International Culinary Competition for the last five years. Late last month Team USA achieved the seemingly impossible – Gold in Lyon. Team USA’s Bocuse d’Or champion Chef Mathew Peters (ex-per se) and Team USA’s backer, ment’or BKB Foundation (represented by Executive Director Young Yun), join us to savor this tremendous achievement for the culinary arts in the United States.

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

 

Play

Show 211, February 18, 2017: Chef Mathew Peters, Gold Medalist, Team USA, 2017 Bocuse d’Or International Culinary Competition

We’ve been enthusiastically following Team USA’s progress (backed by the ment’or BKB Foundation) in the bi-annual Bocuse d’Or International Culinary Competition for the last five years. Late last month Team USA achieved the impossible – Gold in Lyon.

Mathew Peters“On January 25, 2017, Team USA 2017 was the first American team to win Gold at the Bocuse d’Or! This is an extraordinary accomplishment and words cannot adequately express how proud we are of Chef Mathew Peters, Commis Harrison Turone and Head Coach Philip Tessier. This historic win would not have been possible without our designer, Martin Kastner, and his team from Crucial Detail. We would also like to extend our congratulations to all of the teams who competed this year – it was an incredible display of culinary excellence.” – Young Yun, Executive Director, ment’or BKB Foundation

Team USA’s Bocuse d’Or world champion, Chef Mathew Peters (ex-per se), joins us to savor this tremendous achievement for the culinary arts in the United States.

Next for Chef Matt is securing a site for his own dream restaurant. It’s very preliminary but it could possibly be Northern California or Austin, Texas. We’ll keep you posted.

Play

Show 211, February 18, 2017: Young Yun, Executive Director, ment’or BKB Foundation

We’ve been enthusiastically following Team USA’s progress (backed by the ment’or BKB Foundation) in the bi-annual Bocuse d’Or International Culinary Competition for the last five years. Late last month Team USA achieved the impossible – Gold in Lyon.

Young Yun“We knew the world was watching ever since Chef Philip Tessier made the podium for the first time in 2015, and expectations were very high for Team USA this year. Nine years ago, our Founding Chefs Boulud, Keller and Bocuse, made a promise to Monsieur Paul Bocuse that we would win Gold and we are so proud of this team for realizing his dream. They carried quite a weight on their shoulders and carried it with exemplary grace, strength, and leadership.” – Young Yun

Team USA’s primary backer and inspiration, ment’or BKB Foundation (represented by Executive Director Young Yun), joins us to savor this tremendous achievement for the culinary arts in the United States and also discuss the other programs ment’or sponsors and organizes to encourage young culinary talent and the Team USA competitors of the future.

Congratulations Team USA 2017!

Go Team USA 2019 !

Play

February 18: Anaheim White House, Fuggles & Warlock Craftworks, 4th & Olive, Mathew Peters and Young Yun

Podcasts

Segment One: Show Preview with Andy Harris & Chef Andrew Gruel
Segment Two: Judy Walker, Golden Rule Charity – Benefit for Chef Bruno Serato, Anaheim White House, Anaheim
Segment Three: Glen Hutton, Co-Owner, Fuggles & Warlock Craftworks, Richmond, B.C.
Segment Four: Dan Tapia, Proprietor, 4th and Olive Restaurant, Long Beach
Segment Five: James Beard Foundation Awards – Announcement of Restaurant and Chef Semifinalists
Segment Six: Chef Andrew Gruel, Slapfish Restaurant Group
Segment Seven: Chef Mathew Peters, Gold Medalist, Team USA, 2017 Bocuse d’Or International Culinary Competition
Segment Eight: Young Yun, Executive Director, ment’or BKB Foundation

Now an enticing preview of this Saturday’s  abundant show with Co-Hosts Andy Harris and Chef Andrew Gruel of the Slapfish Restaurant Group. 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…

Chef Bruno Serato of the Anaheim White House is passionate about his long-time efforts to feed hungry kids in need daily with nutritious food prepared in his own kitchens. His restaurant was recently devastated by a horrific fire and remains closed. Orange County chefs & restaurateurs are generously rallying to support Bruno’s charity, Caterina’s Club, and his employees with a benefit on Monday evening, February 20th at Highway 39 Event Center in Anaheim. Organizer Judy Walker of Golden Rule Charity joins us with the specifics.

You have to appreciate a young, upstart craft brewery whose slogan is “Keeping Beer Weird.” The talk among Richmond, B.C.’s craft beer enthusiasts is Fuggles & Warlock Craftworks. We’ll tap a keg of their popular “The Last Strawberry” (a Belgian wit brewed with local strawberries) with co-founder Glen Hutton, a Richmond, B.C. local.

The newly opened 4th and Olive in the East Village of Long Beach is a traditional Franco-German restaurant and beer garden serving Alsatian style food. Under the culinary direction of Chef Alex McGroarty, the restaurant features housemade dishes such as sausages, braised meats, pretzels, sauerkraut and other comfort foods of the region, plus unique European beers and wines. Proprietor Dan Tapia is our guest.

Our own Chef Andrew Gruel is known to be pretty handy in the kitchen. Today it’s “Mastering Kitchen Science 101” sharing little known tips and tricks to use in the home kitchen.

If you’re a wine enthusiast then the Paso Robles AVA is surely on your mind. It’s located in the northern reaches of California’s San Luis Obispo County. Actually different districts there have distinct characteristics. One of our resident wine experts, Kyle Meyer of Santa Ana’s Wine Exchange, joins us with a basic guide to appreciating this much talked about area.

We’ve been enthusiastically following Team USA’s progress (backed by the ment’or BKB Foundation) in the bi-annual Bocuse d’Or International Culinary Competition for the last five years.  Late last month Team USA achieved the impossible – Gold in Lyon. Team USA’s Bocuse d’Or champion Chef Mathew Peters and Team USA’s backer, ment’or BKB Foundation (represented by Executive Director Young Yun), join us to savor this tremendous achievement for the culinary arts in the United States.

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

Bruno SeratoChef Bruno Serato of the Anaheim White House is passionate about his long-time efforts to feed hungry kids in need daily with nutritious food prepared in his own kitchens. His restaurant was recently devastated by a horrific fire and remains closed. It’s going to take time and over $1 million to restore. Insurance will not cover it all.

Orange County chefs & restaurateurs are generously rallying to support Bruno’s charity, Caterina’s Club, and his employees with a benefit on Monday evening, February 20th at Highway 39 Event Center in Anaheim.

VIP is from 5 to 8:00 p.m. with wine and beer included is a $75 donation.

General Admission is from 6 to 8:00 p.m. and is a $50 donation.

“The Anaheim White House restaurant has been severely damaged in a fire and will close indefinitely. The 1909 Colonial-style mansion was converted into a restaurant now owned by Chef Bruno Serato, who feeds pasta each night to 2,000 at-risk, disadvantaged children from the restaurant’s kitchen. He has done so for more than a decade.”

“Bruno is an Italian immigrant who came to the U.S. with $50 in his pocket and through hard work saved the money to open his restaurant 30 years ago. Bruno is known worldwide for feeding the children, finding housing for their families and helping at-risk youth land jobs in the hospitality field. He even mortgaged his own home during the recession to keep his charity work going.”

Organizer Judy Walker of Golden Rule Charity joins us with the specifics.

Glen HuttonYou have to appreciate a young, upstart craft brewery whose slogan is “Keeping Beer Weird.” The talk of Richmond, B.C.’s craft beer enthusiasts is Fuggles & Warlock Craftworks.

“We try to invent styles, and nothing is done true to style”

The friendly Tasting Room at The Brewery also offers a variety of satisfying local street food specialties including samosas (beef, chicken and vegetable) and a cheese & onion pie.

We’ll tap a keg of their popular “The Last Strawberry” (a Belgian wit brewed with local strawberries) with co-founder Glen Hutton, a Richmond, B.C. local.

Dan Tapia and barman John Putman of 4th an d Olive in Long BeachThe newly opened 4th and Olive in the East Village of Long Beach is a traditional Franco-German restaurant and beer garden serving Alsatian style food. Under the culinary direction of Chef Alex McGroarty, the restaurant features housemade dishes such as sausages, braised meats, pretzels, sauerkraut and other comfort foods of the region, plus unique European beers and wines.

Unique to the restaurant industry, disabled veterans were actively recruited to staff 4th and Olive, resulting in a 50% make up of current employees. Tapia, a proud Navy veteran and recovering quadriplegic himself who was injured during a stint in the Navy and currently uses a cane, is committed to creating jobs for other disabled vets that are having difficulty finding employment because of their physical challenges. The layout of the restaurant and kitchen were designed with these challenges in mind.

“The 4th and Olive team is excited to serve authentic Alsatian style food to food lovers in Long Beach,” Tapia said. “Along with our great menu and friendly service, my personal goal is to bring attention to the challenges other disabled vets face when they are willing and capable of doing just as good a job as an able-bodied person.”

Weekend Brunch is served Saturday and Sunday, 10am – 3pm. The restaurant is open for dinner 4:30 – 10pm Monday through Thursday and 4:30 – 11pm Friday and Saturday.

Proprietor Dan Tapia is our guest.

Andrew and William GruelOur own Chef Andrew Gruel is thought to be pretty handy in the kitchen. Today it’s “Mastering Kitchen Science 101” sharing little known tips and tricks to use in the home kitchen.

Did you know you can use baking soda to tenderize meat?

We’ve been enthusiastically following Team USA’s progress (backed by the ment’or BKB Foundation) in the bi-annual Bocuse d’Or International Culinary Competition for the last five years.  Late last month Team USA achieved the impossible – Gold in Lyon.

Mathew Peters“On January 25, 2017, Team USA 2017 was the first American team to win Gold at the Bocuse d’Or!  This is an extraordinary accomplishment and words cannot adequately express how proud we are of Chef Mathew Peters, Commis Harrison Turone and Head Coach Philip Tessier. This historic win would not have been possible without our designer, Martin Kastner, and his team from Crucial Detail. We would also like to extend our congratulations to all of the teams who competed this year – it was an incredible display of culinary excellence.”

Team USA’s Bocuse d’Or world champion, Chef Mathew Peters,  joins us to savor this tremendous achievement for the culinary arts in the United States.

Young Yun“We knew the world was watching ever since Chef Philip Tessier made the podium for the first time in 2015, and expectations were very high for Team USA this year. Nine years ago, our Founding Chefs Boulud, Keller and Bocuse, made a promise to Monsieur Paul Bocuse that we would win Gold and we are so proud of this team for realizing his dream. They carried quite a weight on their shoulders and carried it with exemplary grace, strength, and leadership.” – Young Yun

Team USA’s primary backer and inspiration, ment’or BKB Foundation (represented by Executive Director Young Yun), joins us to savor this tremendous achievement for the culinary arts in the United States.

Podcasts

Segment One: Show Preview with Andy Harris & Chef Andrew Gruel
Segment Two: Judy Walker, Golden Rule Charity – Benefit for Chef Bruno Serato, Anaheim White House, Anaheim
Segment Three: Glen Hutton, Co-Owner, Fuggles & Warlock Craftworks, Richmond, B.C.
Segment Four: Dan Tapia, Proprietor, 4th and Olive Restaurant, Long Beach
Segment Five: James Beard Foundation Awards – Announcement of Restaurant and Chef Semifinalists
Segment Six: Chef Andrew Gruel, Slapfish Restaurant Group
Segment Seven: Chef Mathew Peters, Gold Medalist, Team USA, 2017 Bocuse d’Or International Culinary Competition
Segment Eight: Young Yun, Executive Director, ment’or BKB Foundation

Show 209, February 4, 2017: Show Preview with Andy Harris, Co-Host & Executive Producer & Chef Andrew Gruel of Slapfish Restaurant Group

Golden Mike AwardNow an enticing preview of this Saturday’s overflowing show with Co-Hosts Andy Harris and Chef Andrew Gruel of the Slapfish Restaurant Group. 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…

First our heartiest congratulations to our colleague, Jeane Blunt, the Assistant Production Manager here at AM 830 KLAA. She Produced The Golden Mike Award winning-segment (at the 67th Annual Golden Mike Awards Presentation) for Best Community Affairs Show (How CPR saves lives) with veteran on-air personality Tammy Trujillo.

An award-winning, handcrafted toffee, B. toffee’s “crunchy perfection of sweetness” offers, perhaps, the ultimate chocolate indulgence. (Think Valentine’s Day…) Combining only the finest, freshest, and most natural ingredients, Newport Beach local Betsy Thagard spent years of passionate experimenting to create the perfect toffee. Betsy is our guest.

John Kunkel’s (50 Eggs, Inc.) lauded Yardbird Southern Table & Bar first roosted at the Venetian Resort in Las Vegas in January of 2015. The original is in Miami. A new 50 Eggs, Inc. concept will soon open next door to Yardbird (in the former db Brasserie space) at The Venetian. John is here with all the details.

One of the early stars of Food Network, Chef Sara Moulton, is back with us. Her new book is Sara Moulton’s Home Cooking 101 – How to Make Everything Taste Better.

We gladly support our active duty service-people. We got a call from an Active-Duty Marine. He requested a primer on cooking duck. Chef Andrew Gruel to the rescue. We aim to please…

We’ve been enthusiastically following Team USA’s progress (backed by the ment’or BKB Foundation) in the bi-annual Bocuse d’Or International Culinary Competition for the last five years. Late last month Team USA achieved the impossible – Gold in Lyon. Team USA’s Coach Philip Tessier and Team USA Vice President Gavin Kaysen join us to savor this tremendous achievement for the culinary arts in the United States. Both are former competitors in the Bocuse d’Or themselves.

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

Play

Show 209, February 4, 2017: Team USA Head Coach Chef Philip Tessier, Hestan Smart Cooking Culinary Director

Team USA wins Hold at the 2017 Bocuse D'orWe’ve been enthusiastically following Team USA’s progress (backed by the ment’or BKB Foundation) in the Bocuse d’Or International Culinary Competition for the last five years. Late last month Team USA achieved the impossible – Gold in Lyon. Team USA’s Coach Philip Tessier and Team USA Vice President Gavin Kaysen join us to savor this tremendous achievement for the culinary arts in the United States. Both are former competitors in the Bocuse d’Or themselves.

Kudos to Team USA’s Chef Mathew Peters and Commis Harrision Turone

USA’s Team USA Coach, Chef Philip Tessier, joins us now.

Team USA Coach Philip Tessier (who is also the Hestan Smart Cooking Culinary Director) is no stranger to the Bocuse d’Or. In 2015 he represented Team USA and was awarded the Silver Medal.

This was the first time in the (then) 28-year history of Bocuse d’Or that an American chef had been on the Victory Stand. Incredibly, only 9 points (out of a maximum of 2,000) separated Gold and Silver in 2015.

Previously from a field of 24 countries the USA had never placed higher than 6th.

 

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Show 209, February 4, 2017: Team USA Vice President Chef Gavin Kaysen, Spoon and Stable, Minneapolis

Gavin kaysenWe’ve been enthusiastically following Team USA’s progress (backed by the ment’or BKB Foundation) in the Bocuse d’Or International Culinary Competition for the last five years. Late last month Team USA achieved the impossible – Gold in Lyon. Team USA’s Coach Philip Tessier and Team USA Vice President Gavin Kaysen join us to savor this tremendous achievement for the culinary arts in the United States. Both are former competitors in the Bocuse d’Or themselves.

Kudos to Team USA’s Chef Mathew Peters and Commis Harrision Turone

USA’s Team USA Vice President, Gavin Kaysen, joins us now. He is the James Beard Award-winning Executive Chef/Proprietor of Spoon & Stable in Minneapolis. On the way is the new Bellecour, on downtown Wayzata’s (Minnesota) Lake Street. It’s a French bistro which is a tribute to his French chef mentors over the years including Daniel Boulud.

Chef Gavin competed previously in the Bocuse d’Or in 2007 when he was the Executive Chef of El Bizcocho (now closed) in San Diego. This was way before the support network for Team USA from ment’or BKB Foundation was in place. He was pretty much on his own

Kaysen knows Chef Paul Bocuse, and shares some wonderful stories. You’ll learn the inspiring reason of why the America flag flies at Chef Bocuse’s landmark restaurant in Lyon.

 

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February 4: Gold Medalists Team USA from Bocuse d’Or, B. Toffee, Yardbird Southern Table, Sara Moulton

Podcasts

Segment One: Show Preview with Andy Harris, Co-Host & Executive Producer & Chef Andrew Gruel of Slapfish Restaurant Group
Segment Two: Betsy Thagard, Founder, B. toffee, Newport Beach
Segment Three: John Kunkel, 50 Eggs, Inc & Yardbird Southern Table & Bar, The Venetian, Las Vegas
Segment Four: Chef Sara Moulton, Public Television’s “Sara’s Weeknight Meals”
Segment Five: Chef Andrew Gruel, Founder & Chief Seafood Officer, Slapfish Restaurant Group
Segment Six: Team USA Head Coach Chef Philip Tessier, Hestan Smart Cooking Culinary Director
Segment Seven: Team USA Vice President Chef Gavin Kaysen, Spoon and Stable, Minneapolis

Now an enticing preview of this Saturday’s overflowing show with Co-Hosts Andy Harris and Chef Andrew Gruel of the Slapfish Restaurant Group. 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…

An award-winning, handcrafted toffee, B. toffee’s “crunchy perfection of sweetness” offers, perhaps, the ultimate chocolate indulgence. (Think Valentine’s Day…) Combining only the finest, freshest, and most natural ingredients, Newport Beach local Betsy Thagard spent years of passionate experimenting to create the perfect toffee. Betsy is our guest.

New for 2017 is Mesa’s (Costa Mesa) Chef’s Tables which will occur every Tuesday evening. Each month will host a unique musical inspiration and theme. Instead of only having one shot at experiencing Chef Niki Starr’s specialty menu, guests will have multiple opportunities to attend, and at a lower price. Chef Niki joins us with a preview of the February menu.

John Kunkel’s (50 Eggs, Inc.) lauded Yardbird Southern Table & Bar landed at the Venetian Resort in Las Vegas in January of 2015. The original is in Miami. A new 50 Eggs, Inc. concept will soon open next door to Yardbird (in the former db Brasserie space) at The Venetian. John is here with all the details.

One of the early stars of Food Network, Chef Sara Mouton, is back with us. Her new book is Sara Moutlton’s Home Cooking 101 – How to Make Everything Taste Better.

We support our active duty service-people. We got a call from an Active-Duty Marine. He requested a primer on cooking duck. Chef Andrew Gruel to the rescue. We aim to please…

We’ve been enthusiastically following Team USA’s progress (backed by the ment’or BKB Foundation) in the bi-annual Bocuse d’Or International Culinary Competition for the last five years. Late last month Team USA achieved the impossible – Gold in Lyon. Team USA’s Coach Philip Tessier and Team USA Vice President Gavin Kaysen join us to savor this tremendous achievement for the culinary arts in the United States. Both are former competitors in the Bocuse d’Or themselves.

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

Betsy ThagardAn award-winning, handcrafted toffee, B. toffee’s “crunchy perfection of sweetness” offers the ultimate indulgence. (Think Valentine’s Day…) Combining only the finest, freshest, and most natural ingredients, Newport Beach local Betsy Thagard spent years of passionate experimenting to create the perfect toffee. At first she only shared it with friends as an anxiously anticipated Holiday Gift. Now it’s thoughtfully available to us all.

Today, B. toffee is growing nationwide with premiere placement at the country’s most noted gourmet markets and specialty stores. B. toffee is recognized as a superior quality product with its sophisticated, sleek packaging being described as a “crunchy perfection of sweetness” and has also taken a bite out of the corporate, and party favor market.

Most recently B. toffee received top GOLD honors for “Top Toffee” and “Best Packaging” by the Taste Awards in San Francisco, CA. Also awarded the “Official Toffee” at The Golden Foodie Awards-the highest Culinary Foodie Awards in Orange County, CA.

Demand has increased to the point where B. toffee has recently relocated to a much larger production and packaging facility. The product is still attentively made and packaged by hand in small batches.

“Sharing my B. toffee product with the world has been a dream come true, and I am so proud and honored by the partnerships developed over the past year,” said Thagard.  “The move to the new facility will allow B. toffee to continue to grow, and, in turn, dedicate more resources to a project close to my heart, the B. Giving Initiative, which, in conjunction with local charities, allows for B. toffee to impact the community in a positive way.”

Betsy is our guest.

John KunkelJohn Kunkel’s (50 Eggs, Inc.) lauded Yardbird Southern Table & Bar landed at the Venetian Resort in Las Vegas in January of 2015. The original is in Miami. The motto is “Southern from Scratch,” a modern take on Southern fare.

Founded by John Kunkel, 50 Eggs, Inc. is a multi-faceted, full-service culinary and hospitality firm focused on developing cutting-edge brands with unparalleled dining experiences. Named Restaurant Hospitality Magazine’s “Coolest Multi-Concept Companies in the Land”, 50 Eggs, Inc. owns and operates the James Beard-nominated and award winning Yardbird Southern Table & Bar in Miami and Las Vegas, Swine Southern Table & Bar in Miami, and Spring Chicken in South Beach, Coral Gables, Fort Lauderdale, and the Miami International Airport.

50 Eggs, Inc. will open its first international location in 2017, Yardbird Southern Table & Bar at Singapore’s Marina Bay Sands. The brand’s first Latin concept, CHICA, will open at the Venetian Las Vegas in 2017 (in the former db Brasserie space). The menu is from acclaimed chef, Lorena Garcia.

John is here with all the details.

Sara MoultonChef Sara Moulton was one of the first breakout stars of the then embryonic Food Network and is currently the host of Public Television’s “Sara’s Weeknight Meals.” She is also the author of the Associated Press column “Kitchen Wise.”

Her newest cookbook is the ambitious, Sara Moulton’s Home Cooking 101: How to Make Everything Taste Better.

Not just a collection of wonderful recipes, HOME COOKING 101 is a teaching manual aimed at the home cook. The recipes will indeed make it easier to put dinner on the table on a weeknight, but, as Sara notes in her introduction, “more important is that each recipe specifically demonstrates a tip or method that can make you a better and more confident cook while also teaching you to make your dishes taste better.”

Accordingly, the book’s first chapter is a compact and handy rulebook entitled “The Ten Basics of Good Home Cooking.” It advises the home cook as follows:

  • Shake hands with your stove
  • Buy a good knife
  • Get organized
  • Follow the recipe exactly the first time you make it
  • Dispense with mise en place
  • Reach for the salt
  • Balance flavors
  • Build umami
  • Use all your senses
  • Don’t waste food

As for the recipes, there are 150 of them—all new and accompanied by photographs that illustrate, step-by-step, the book’s key techniques. The book also boasts guest recipes from a stellar cast of some of Sara’s favorite chefs and cookbook authors, including Rick Bayless, Amanda Cohen, Hiroko Shimbo, Jacques Torres, Marc Vetri, and Grace Young.

In sum, Sara writes, “The goal of this book is two-fold: to sharpen your sense of taste and to provide you with a raft of time-tested techniques that I hope will become second nature to you.”

We’re back in the kitchen with Chef Sara.

Andrew Gruel at the AM830 KLAA StudiosWe gladly support our active duty service-people. We got a call from an Active-Duty Marine. He requested a primer on cooking duck.

Chef Andrew Gruel to the rescue. He’s about to open Two Birds

We aim to please…

Team USA wins Hold at the 2017 Bocuse D'orWe’ve been enthusiastically following Team USA’s progress (backed by the ment’or BKB Foundation) in the Bocuse d’Or International Culinary Competition for the last five years. Late last month Team USA achieved the impossible – Gold in Lyon. Team USA’s Coach Philip Tessier and Team USA Vice President Gavin Kaysen join us to savor this tremendous achievement for the culinary arts in the United States. Both are former competitors in the Bocuse d’Or themselves.

Kudos to Team USA’s Chef Mathew Peters and Commis Harrision Turone

USA’s Team USA Coach, Chef Philip Tessier, joins us in the 1st Segment.

USA’s Team USA Vice President, Gavin Kaysen, joins us in thre 2nd Segment. He is the James Beard Award-winning Executive Chef/Proprietor of Spoon & Stable in Minneapolis.

Podcasts

Segment One: Show Preview with Andy Harris, Co-Host & Executive Producer & Chef Andrew Gruel of Slapfish Restaurant Group
Segment Two: Betsy Thagard, Founder, B. toffee, Newport Beach
Segment Three: John Kunkel, 50 Eggs, Inc & Yardbird Southern Table & Bar, The Venetian, Las Vegas
Segment Four: Chef Sara Moulton, Public Television’s “Sara’s Weeknight Meals”
Segment Five: Chef Andrew Gruel, Founder & Chief Seafood Officer, Slapfish Restaurant Group
Segment Six: Team USA Head Coach Chef Philip Tessier, Hestan Smart Cooking Culinary Director
Segment Seven: Team USA Vice President Chef Gavin Kaysen, Spoon and Stable, Minneapolis