Show 225, May 27, 2017: Show Preview with Co-Hosts Andy Harris and Chef Andrew Gruel

Thanks for joining us for Memorial Day Weekend.

Now an alluring preview of Saturday’s packed Memorial Day 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…

Long-time Santa Monica restaurateur Chef Geraldine Gilliland is represented there on Main Street with Lula Cocina and Finn McCool’s. The Lula Cocina Cookbook has just been released in paperback. Proceeds benefit Gerri’s 501 (c) 3 animal rescue agency. We’ll meet her.

The Pechanga Resort & Casino in Temecula wine country is hosting its 9th Annual Microbrew Festival & Chili Cook-Off on Saturday, June 10th from 1 to 5:00 p.m. 100s of different styles of craft beer will be conveniently available for the tasting. Pechanga’s executive chef, Duane Owen, joins us with a thirst-quenching preview.

Tarit Tanjasiri is the founder of the ever-popular Crema Café and Artisan Bakery in Seal Beach. His booming wholesale business has recently expanded into a new production facility in Irvine. Crema Artisan Bakery is now suppling their baked goods to all the Portola Coffee Roasters locations. We’ll break bread (hopefully a Kouign-Amann pastry) with Tarit.

It’s about that time to again uncork it with our resident wine authority Kyle Meyer of Santa Ana’s Wine Exchange. Is bag-in-a-box wine worthy of purchase? We ask Kyle for his informed opinion. Rose’ has improved in quality and gaining popularity. It’s the perfect Summer picnic wine. We’ll get Kyle’s thoughts.

It’s time for barbecue. The South’s Best Butts: Pitmaster Secrets for Southern Barbecue Perfection by Matt Moore (the quintessential Southern cook) will delight home cooks with the long kept secrets behind some of America’s greatest ‘cue. Matt joins us.

Pickled vegetables are finding their way on to better restaurant menus as intriguing side dishes and components of entrees. Our own Chef Andrew offers pickled veggies at his new Butterleaf as well as at Two Birds and Slapfish. We’ll get all the tips and hints from Chef Andrew .

All of this and generous heaping helpings of extra Memorial Day Holiday Weekend deliciousness on this week’s show!

Play

Show 225, May 27, 2017: Chef Andrew Gruel’s Tutorial on Pickled Vegetables

Andrew Gruel and his son WilliamPickled vegetables are finding their way on to better restaurant menus as intriguing side dishes and components of entrees.

Our own Chef Andrew offers pickled veggies at his new Butterleaf in Irvine. Pickled veggies are also part of the menus at Two Birds and Slapfish.

We’ll get all the snappy tips and hints from Chef Andrew.

Play

May 27: Geraldine Gilliland, Pechanga Microbrew Festival, Creme Café, Wine Exchange, Matt Moore

Podcasts

Segment One: Show Preview with Co-Hosts Andy Harris and Chef Andrew Gruel
Segment Two: Chef & Restaurateur, Geraldine Gilliland, Santa Monica
Segment Three: Executive Chef Duane Owen, Pechanga Resort & Casino, Temecula
Segment Four: Restaurateur & Artisan Baker Tarit Tanjasiri, Crema Café and Crema Artisan Bakery, Seal Beach and Irvine
Segment Five: Kyle Meyer, Co-Proprietor, Wine Exchange, Santa Ana
Segment Six: Matt Moore, “The Quintessential Southern Cook” and author of The South’s Best Butts – Pitmaster Secrets
Segment Seven: Chef Andrew Gruel’s Tutorial on Pickled Vegetables
Segment Eight: Chef Andrew Gruel on the National Restaurant Association’s Trade Show in Chicago

We have a Family 4-Pack of Halo tickets for Sunday June 4th versus the Minnesota Twins to award to one lucky listener. Be alert…

Now an alluring preview of this Saturday’s packed Memorial Day 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…

Long-time Santa Monica restaurateur Chef Geraldine Gilliland is represented there on Main Street with Lula Cocina and Finn McCool’s. The Lula Cocina Cookbook has just been released in paperback. Proceeds benefit Gerri’s 501 (c) 3 animal rescue agency. We’ll meet her.

The Pechanga Resort & Casino in Temecula wine country is hosting its 9th Annual Microbrew Festival & Chili Cook-Off on Saturday, June 10th from 1 to 5:00 p.m. 100s of different styles of craft beer will be conveniently available for the tasting. Pechanga’s executive chef, Duane Owen, joins us with a thirst-quenching preview.

Tarit Tanjasiri is the founder of the ever-popular Crema Café and Artisan Bakery in Seal Beach. His booming wholesale business has recently expanded into a new production facility in Irvine. Crema Café is now suppling their baked goods to the Portola Coffee Roasters. We’ll break bread (hopefully a Kouign-Amann) with Tarit.

It’s about that time to again uncork it with our resident wine authority Kyle Meyer of Santa Ana’s Wine Exchange. Is bag-in-a-box wine worthy of purchase? We’ll ask Kyle. Rose has improved in quality and gaining popularity. It’s the perfect Summer picnic wine. We’ll get Kyle’s thoughts.

It’s time for barbecue. The South’s Best Butts: Pitmaster Secrets for Southern Barbecue Perfection by Matt Moore (the quintessential Southern cook) will delight home cooks with the long kept secrets behind some of America’s greatest ‘cue. Matt joins us.

Pickled vegetables are finding their way on to better restaurant menus as intriguing side dishes and components of entrees. Our own Chef Andrew offers pickled veggies at his new Butterleaf. We’ll get all the tips and hints from Chef Andrew.

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

Geraldine GilliliandLong-time Santa Monica restaurateur Chef Geraldine Gilliland is represented there on Main Street with Lula Cocina and Finn McCool’s. The Lula Cocina Cookbook has just been released in paperback. Proceeds benefit Gerri’s 501 (c) 3 animal rescue agency. We’ll meet her.

With The Lula Cocina Cookbook – My favorite Recipes, from Mexico to Malibu, chef, author and accomplished restaurateur Geraldine Gilliland takes you on a fun, easy to read tour of her favorite recipes from Mexico, all the way to her hilltop Ranch in Malibu.

Learn not only her best recipes, but how to put your own spin on them to create your own signature dishes…all while helping a great cause.

“All proceeds from this book will go to benefit the non-profit, Chiquita’s Friends,” I founded that is dedicated to helping abused, neglected and abandoned dogs in and around the Southern California area. We have rescued and successfully placed over 1,000 dogs in loving homes with the help of this network of allies in the fight against animal negligence and abuse.” Geraldine Gilliland

Duane Owen of Pechanga Casino and ResortIf you’ve been wanting to try out the burgeoning Southern California craft brew scene, this June in Temecula is your chance. Craft beer makers throughout Southern California and beyond will all come together in Temecula Wine Country for a festival in support of Habitat for Humanity. The 9thAnnual Pechanga Microbrew Festival and Chili Cook-off is Saturday, June 10, from 1 – 5 p.m. inside the Pechanga Resort & Casino Grand Ballroom.

Beer enthusiasts can taste unlimited samples of craft and small production brews from San Diego, Riverside, San Bernardino, Los Angeles and Orange counties, as well as selections from Northern California, the Midwest and even the East Coast. Ticket holders also can enjoy limitless tastes of eight varieties of homemade chili, fired up by the award-winning chefs at Pechanga Resort & Casino. Pechanga chefs go head-to-head each year to determine the AAA Four Diamond property’s best chili maker.

In addition to sampling some of the best craft beers and chili varieties and enjoying live music, the 9th Annual Pechanga Microbrew Festival features a silent auction with prizes including getaway stays, golf outings, sports memorabilia, fine wine and beer gift baskets, and much more. Proceeds from the event support Habitat for Humanity Inland Valley programs including homebuilding, free Healthy Homes and Financial Wellness workshops, neighborhood revitalization, and home improvement on behalf of veterans.

VIP festival tickets are available and are a great choice for guests who seek a more intimate environment to taste and appreciate the more than 100 beers and chili varieties on hand. VIP tickets are $65 and allow pass holders an early entry at 12 p.m. instead of 1 p.m. for general admission.

General admission Pechanga Microbrew Festival tickets are $50. Guests receive a two-ounce souvenir glass to sample unlimited beer tastings. Designated driver tickets are available for $30. Both ticket levels allow guests to indulge in the homemade chili and other gourmet food samples, enjoy live music by San Diego’s Safety Orange and participate in the extensive silent auction.

Guests must be 21 or older to attend. For tickets or for more information, visit Pechanga’s website or call (877) 711-2946.

Pechanga’s executive chef, Duane Owen, joins us with a thirst-quenching preview.

Tarit TanjasiriTarit Tanjasiri is the founder of the ever-popular Crema Café and Artisan Bakery in Seal Beach. His booming wholesale business has recently expanded into a new production facility in Irvine. Crema Café is now supplying their baked goods to the Portola Coffee Roasters.

“The Crema Cafe is a European-inspired restaurant and bakery in beautiful downtown Seal Beach, California. We serve breakfast and lunch 7 days a week. Our menu offers classic favorites and delicious new alternatives. From our famous sweet and savory crepes to our tempting pastries, hearty sandwiches and fresh salads, we offer a variety of breakfast and lunch choices.”

“Our Artisan Bakery offers a full range of fresh-baked goods. We use the finest ingredients like real butter and wholesome grains. Our assortment of handcrafted breads includes our signature 7-grain Crema Multigrain bread, sourdough and raisin pecan. You can also indulge your sweet tooth with our enticing array of cookies, muffins, scones, sweet croissants, and macarons— baked to perfection.”

We’ll break bread (hopefully a Kouign-Amann) with Tarit.

Kyle Meyer of Wine Exchanget’s about that time to again uncork it with our resident wine authority Kyle Meyer of Santa Ana’s Wine Exchange.

Is bag-in-a-box wine worthy of purchase? We’ll ask Kyle.

Rose has improved in quality and is gaining popularity. It’s the perfect Summer picnic wine. We’ll get Kyle’s thoughts.

Matt MooreIt’s time for barbecue. The South’s Best Butts: Pitmaster Secrets for Southern Barbecue Perfection by Matt Moore (the quintessential Southern cook) will delight home cooks with the long kept secrets behind some of America’s greatest ‘cue.

Using the almighty pork butt – long considered to be one of the South’s most revered cuts – as his cornerstone, Matt leaves no pits, ovens, grills, or smokers unturned, as he interviews the famous and not-so-famous pitmasters of America’s Southern barbecue region for the techniques and recipes that have made their barbecue some of the most sought after from Texas to Tennessee.

While pork butt is the star here (according to Matt, “True Southern BBQ has one and only one common denominator : pig.”) , the book includes almost every rub, sauce, and grilling technique for the sought after cut. The South’s Best Butt’s also features everything from Smoked Turkey Sandwiches to Pork Belly Tonkatsu Ramen to Fried Banana Pudding and all of the starters, sides, and desserts in between within its 150 plus recipes.

The son of a cattleman and a grandson of a butcher, Matt Moore is the quintessential Southern cook.

Matt joins us.

Andrew Gruel and his son WilliamPickled vegetables are finding their way on to better restaurant menus as intriguing side dishes and components of entrees.

Our own Chef Andrew offers pickled veggies at his new Butterleaf in Irvine. We’ll get all the snappy tips and hints from Chef Andrew.

Chef Andrew was just in Chicago around the National Restaurant Association’s annual gathering. He was the recipient of industry honors as well as was a guest speaker on some high-profile industry/trade panels. We’ll hear all about it.

Podcasts

Segment One: Show Preview with Co-Hosts Andy Harris and Chef Andrew Gruel
Segment Two: Chef & Restaurateur, Geraldine Gilliland, Santa Monica
Segment Three: Executive Chef Duane Owen, Pechanga Resort & Casino, Temecula
Segment Four: Restaurateur & Artisan Baker Tarit Tanjasiri, Crema Café and Crema Artisan Bakery, Seal Beach and Irvine
Segment Five: Kyle Meyer, Co-Proprietor, Wine Exchange, Santa Ana
Segment Six: Matt Moore, “The Quintessential Southern Cook” and author of The South’s Best Butts – Pitmaster Secrets
Segment Seven: Chef Andrew Gruel’s Tutorial on Pickled Vegetables
Segment Eight: Chef Andrew Gruel on the National Restaurant Association’s Trade Show in Chicago

Show 223, May 13, 2017: Show Preview with Co-Host Andy Harris

Now a provocative preview of this Saturday’s packed 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…

Andrew and William GruelOur busy Co-Host, Chef Andrew Gruel, is on the road this morning at Trade Food Hall in Irvine near John Wayne Orange County Airport. It’s the official Grand Opening. The first 100 fortunate guests in line at the 11:00 a.m. opening got a passport good for generous free tastes at all 9 establishments including Center Hub bar. We’ll catch-up with him by phone.

Valentino, the renowned Santa Monica restaurant by noted Restaurateur Piero Selvaggio that has defined Italian fine dining since its opening in 1972, is hosting a Wine Spectacular Series in May with four dinners (2 remaining on May 19th and 26th) curated by Selvaggio and James Beard Foundation award-winning chef Luciano Pellegrini, who recently returned as the restaurant’s Executive Consulting Chef. The dinners, in partnership with the LA Times Food Bowl, celebrate citywide for the month, feature choice and rare selections from Valentino’s legendary wine cellar.

Sam Fox (Fox Restaurant Group) has been an industry leader since founding his company in 1998 in Phoenix. His uber successful restaurant group boasts nearly 60 locations and 16 unique concepts in nine states. We know him best locally for North Italia, True Food Kitchen and Las Vegas’ Culinary Dropout. Sam is our guest.

The Big Island of Hawaii’s first tree-to-bar chocolate producer is The Original Hawaiian Chocolate Factory. In Kailua-Kona they grow cacao on their own plantation, ferment it, dry and process the beans and then create premium, single origin chocolate of the highest quality. Founder Pam Cooper joins us.

The Los Angeles Philharmonic Association has announced details of enhancements and menus from Hollywood Bowl Food + Wine for the 2017 season at the Hollywood Bowl. Building on the success of last summer’s inaugural season with James Beard Award-winning chef Suzanne Goin and business partner restaurateur Caroline Styne of The Lucques Group, and Sodexo Sports & Leisure, Hollywood Bowl Food + Wine promises exceptional dining options for visitors to the iconic venue. Caroline Styne comes backstage with us to share all the appealing updates.

Since 2002 Terry Smith has been the official play-by-play radio voice of the Angels on AM 830 KLAA, the flagship radio home of Angels Baseball. Terry is a foodie and during the season has the special opportunity to be on the road in some of the best dining cities in America. We’ll break bread with Terry Smith and, unusually, talk food and life on the road for six months of the year!

“The Better Burger” is all the buzz right now on restaurant menus but it’s not actually a new innovation. It started in Los Angeles in 1950 on The Sunset Strip with the founding of Harry & Marilyn Lewis’s Hamburger Hamlet. Marilyn passed away recently and we’ll chat about the pioneering legacy of Hamburger Hamlet – “Known for Simply Marvelous Food & Drink.”

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

Play

Show 222, May 6, 2017: Chef Andrew Gruel, Slapfish Restaurant Group

Andrew and William GruelOur Co-Host, Chef Andrew Gruel, is on the road this morning at Trade in Irvine. Both of his new concepts, Two Birds and Butterleaf, are now open. The festive Grand Opening of Trade Food Hall is next Saturday, May 13th.

The first 100 guests in line at Trade for the Grand Opening at 11:00 a.m. on May 13 get a passport good for a taste of a menu item that day from all 9 restaurants at Trade. Enjoy!

With the Summer picnic season upon us Chef Andrew has some tips for preparing world class fried chicken.

We’ll catch-up with him by phone.

Play

Show 220, April 22, 2017: Chef Andrew Gruel, Opening Restaurants at Trade, Irvine, CA

Andrew Gruel at the AM830 KLAA StudiosEver wonder what it really takes to get an eagerly anticipated restaurant open?

For the last year we’ve been patiently following our own, Chef Andrew Gruel’s, progress in opening Two Birds (cluckin’ good chicken done two ways) and Butterleaf (vegetarian food for non-vegetarians) in the new Trade Food Hall in Irvine located near John Wayne Orange County Airport.

At long last they are about ready (subject to final permitting) to begin service. We’ll hear all about it.

Chef Andrew was also on the front page of the Orange County Registers “LifeStyle” Section on Thursday, April 20th talking about his openings at Trade. The feature, with photos, continues on Pages 3 and 6.

Play

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 204, December 31, 2016: Executive Chef & Founder Andrew Gruel, Slapfish Restaurant Group

Andrew and William GruelChef Andrew Gruel of the Slapfish Restaurant Group is our resident hospitality industry expert. He’ll be looking ahead at possible Restaurant Industry Trends for 2017.

Breakfast, for instance, is hot. Also, what’s up with no cook menus and craft beer bars? Are delivery only restaurants a new trend akin to food trucks of a few years back where entrepreneurs (with limited funds) market tested new food concepts on a much smaller budget than a bricks-and-mortar location.

Chef Andrew opens the newest Slapfish in the Outlets at San Clemente in San Clemente next week. In later January look for his new concepts, Two Birds and Butterleaf, to debut in Trade in Irvine

Play