Show 556, December 16, 2023: Show Preview with Executive Producer & Co-Host Andy Harris

One of the noteworthy new program elements in the recently concluded LA Chef Conference 2023 was the activation of the LA Chef Con / Los Angeles Trade Technical College (LATTC) Student Mentorship Program. Five outstanding LATTC Culinary Arts Pathway Students were each awarded $1,000 and then paired with a leading industry mentor for one year with the objective of furthering their growth and education on the Culinary Arts. The Mentorship Program was funded by a grant from Lawry’s Restaurants. One of the Mentorship Program’s recipients is LATTC Culinary Arts Pathway student Daisy Garcia. Daisy has been paired with Spago Beverly Hills’ Executive Pastry Chef, Della Gossett. We’ll meet them both.

“Tis’ the season for San Pedro Fish Market’s annual 12 Days of ShrimpMas, a 12-day giveaway series that celebrates the magic of the season with exclusive promotions and a chance to win exciting prizes running from December 11th to 22nd, 2023. Make holiday gatherings merry and bright with San Pedro Fish Market’s new festive Family Meal Kits available through December 31, 2023 and get exclusive deals on stocking stuffers with gift card deals through December 31, 2023.”

We reel in Michael Ungaro, CEO and Owner of San Pedro Fish Market and Restaurant to provide all the finny details.

The Willows at the Chumash Casino Resort is their 14- time AAA Four Diamond rated restaurant specializing in mouthwatering prime steaks and seafood, together with an extensive selection of local and imported wines recognized as a Wine Spectator award-winner. The menu features fresh and flavorful ingredients from local farms, ranches and gardens. The Willows itself offers a comfortably elegant setting with multiple private dining rooms.” Peter Sherlock, Executive Director of Food and Beverage at Chumash Casino Resort (and an accomplished chef by training) is our guide to all the varied cuisine available at the Resort including Willows, Grains and Grounds and the Food Court.

Baker Dean Kim is again hosting his Annual Festive Christmas Pop-Up Store by OC Baking at his commercial bakery in Orange on December 22nd from 8:00 a.m. until sell out. It’s an incredible array of scrumptious food and sweet treats from small producers who are passionate about their gourmet specialty food products. It’s everything from baked goods from Crema Artisan Bakery to Pascal Coffee. Chef Lisa Gilmore will be there with her popular line of Soup’d Up soups packaged in quart containers. Look fer her Italian Wedding, Cream of Mushroom and Potato Sausage soups. Baker Dean Kim, Tarit Tanjasiri of Crema Artisan Bakery and Chef Lisa Gilmore join us with all the delectable specifics.

Our own Chef Andrew Gruel, the menu-maker behind the full-service Calico Fish House (in the Sunset Beach area of Huntington Beach) and also the founder and pizzaiola of the fast-casual Big Parm (New Jersey-style pizza) located in the Mess Hall in Tustin provides another timely and informative “Ask the Chef” segment where he responds to listeners’ thoughtful inquiries. The Holidays are here and stress-free Holiday cooking is always the ultimate objective. As a working chef Andrew has plenty of experience with cooking wisely for the Holidays for both demanding guests and discerning Family. Chef Andrew joins us with his continuing series of genuinely useful holiday cooking tips. This week it’s roasted goose as the possible centerpiece for the Holiday Table. Egg prices are on the rise, again. Chef Andrew explains what’s going on.

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

Show 556, December 16, 2023: OC Baking’s Festive Christmas Pop-Up Store Part One

Dean Kim of OC Baking Company at KLAA Studios

Baker Dean Kim is again hosting his Annual Festive Christmas Pop-Up Store by OC Baking at his commercial bakery in Orange on Friday, December 22nd from 8:00 a.m. until sell out. It’s an incredible array of scrumptious food and sweet treats from small producers who are passionate about their gourmet specialty food products. It’s everything from baked goods from Crema Artisan Bakery (Panettone) to Pascal Coffee. Cash is best as not all merchants can process credit cards.

Chef Lisa Gilmore will be there with her popular line of seasonally-changing Soup’d Up soups packaged in quart containers. Look fer her Italian Wedding, Cream of Mushroom and Potato Sausage soups.

Baker Dean Kim, Trait Tanjasiri of Crema Artisan Bakery and Chef Lisa Gilmore join us with all the delectable specifics.

Show 556, December 16, 2023: OC Baking’s Festive Christmas Pop-Up Store Part Two

Lisa GIlmore of Soup'd Up at KLAA Studios

Baker Dean Kim is again hosting his Annual Festive Christmas Pop-Up Store by OC Baking at his commercial bakery in Orange on Friday, December 22nd from 8:00 a.m. until sell out. It’s an incredible array of scrumptious food and sweet treats from small producers who are passionate about their gourmet specialty food products. It’s everything from baked goods from Crema Artisan Bakery (2 styles of Holiday artisan Italian Panettone) to Pascal Coffee. Cash is best as not all merchants can process credit cards.

Chef Lisa Gilmore will be there with her popular line of seasonally-changing Soup’d Up soups packaged in quart containers. Look fer her Italian Wedding, Cream of Mushroom and Potato Sausage soups.

Tarit Tanjasiri of Crema Artisan Bakers at KLAA Studios

Baker Dean Kim, Tarit Tanjasiri of Crema Artisan Bakery and Chef Lisa Gilmore continue with us providing all the delectable specifics.

December 16: Della Gossett, Daisy Garcia, San Pedro Fish Market, Chumash Casino Resort, OC Baking Co., Soup’d Up

Podcasts

Segment One: Show Preview with Executive Producer & Co-Host Andy Harris
Segment Two: The LA Chef Con / LATTC Student Mentorship Program with Pastry Chef Della Gossett and Daisy Garcia
Segment Three: San Pedro Fish Market with Michael Ungaro
Segment Four: Chumash Casino Resort (Santa Ynez) Dining with Peter Sherlock, Executive Director of Food & Beverage Part One
Segment Five: Chumash Casino Resort (Santa Ynez) Dining with Peter Sherlock, Executive Director of Food & Beverage Part Two
Segment Six: OC Baking’s Festive Christmas Pop-Up Store Part One
Segment Seven: OC Baking’s Festive Christmas Pop-Up Store Part Two
Segment Eight: Co-Host and Chef Andrew Gruel with “Ask the Chef”

Andy Harris, Executive Producer and Co-host previews the show.

One of the new program elements in the recently concluded LA Chef Conference 2023 was the activation of the LA Chef Con / Los Angeles Trade Technical College (LATTC) Student Mentorship Program. Five outstanding LATTC Culinary Arts Pathway Students were each awarded $1,000 and then paired with a leading industry mentor for one year with the objective of furthering their growth and education on the Culinary Arts. The Mentorship Program was funded by a grant from Lawry’s Restaurants. One of the Mentorship Program’s recipients is LATTC Culinary Arts Pathway student Daisy Garcia. Daisy has been paired with Spago Beverly Hills’ Executive Pastry Chef, Della Gossett. We’ll meet them both.

“Tis’ the season for San Pedro Fish Market’s annual 12 Days of ShrimpMas, a 12-day giveaway series that celebrates the magic of the season with exclusive promotions and a chance to win exciting prizes running from December 11th to 22nd, 2023. Make holiday gatherings merry and bright with San Pedro Fish Market’s new festive Family Meal Kits available through December 31, 2023 and get exclusive deals on stocking stuffers with gift card deals through December 31, 2023.”

We reel in Michael Ungaro, CEO and Owner of San Pedro Fish Market and Restaurant to provide all the details.

“The Willows at the Chumash Casino Resort is their 14- time AAA Four Diamond rated restaurant specializing in mouthwatering prime steaks and seafood, together with an extensive selection of local and imported wines recognized as a Wine Spector award-winner. The menu features fresh and flavorful ingredients from local farms, ranches and gardens. The Willows itself offers a comfortably elegant setting with multiple private dining rooms.”

Peter Sherlock, Executive Director of Food and Beverage at Chumash Casino Resort (and an accomplished chef by training) is our guide to all the varied cuisine available at the Resort including Willows, Grains and Grounds and the Food Court.

Baker Dean Kim is again hosting his Annual Festive Christmas Pop-Up Store by OC Baking at his commercial bakery in Orange on December 22nd from 8:00 a.m. until sell out. It’s an incredible array of scrumptious food and sweet treats from small producers who are passionate about their gourmet specialty food products. It’s everything from baked goods from Crema Artisan Bakery to Pascal Coffee. Chef Lisa Gilmore will be there with her popular line of Soup’d Up soups packaged in quart containers. Look fer her Italian Wedding, Cream of Mushroom and Potato Sausage soups. Baker Dean Kim and Chef Lisa Gilmore join us with all the delectable specifics.

Our own Chef Andrew Gruel, the menu-maker behind the full-service Calico Fish House (in the Sunset Beach area of Huntington Beach) and also the founder and pizzaiola of the fast-casual Big Parm(New Jersey-style pizza) located in the Mess Hall in Tustin provides another timely and informative “Ask the Chef” segment where he responds to listeners’ thoughtful inquiries. The Holidays are here and stress-free Holiday cooking is always the ultimate objective. As a working chef Andrew has plenty of experience with cooking wisely for the Holidays for both demanding guests and discerning Family. Chef Andrew joins us with his continuing series of genuinely useful holiday cooking tips. This week it’s roasted goose as the centerpiece for the Holiday Table.

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

Della Gossett of Spago Beverly Hills

One of the new programming elements in the recently concluded LA Chef Conference 2023 was the activation of the LA Chef Con / Los Angeles Trade Technical College (LATTC) Student Mentorship Program. Five outstanding LATTC Culinary Arts Pathway Students were each awarded $1,000 and then paired with a leading industry mentor for one year with the objective of furthering their growth and education on the Culinary Arts. The Mentorship Program was funded by a grant from Lawry’s Restaurants.

One of the Mentorship Program’s recipients is LATTC Culinary Arts Pathway student Daisy Garcia. Daisy has been paired with Spago Beverly Hills’ Executive Pastry Chef, Della Gossett. We’ll meet them both.

Michael Ungaro of the San Pedro Fish Company

“Tis’ the season for San Pedro Fish Market’s annual 12 Days of ShrimpMas, a 12-day giveaway series that celebrates the magic of the season with exclusive promotions and a chance to win exciting prizes running from December 11th to 22nd, 2023. Make holiday gatherings merry and bright with San Pedro Fish Market’s new festive Family Meal Kits available through December 31, 2023 and get exclusive deals on stocking stuffers with gift card deals through December 31, 2023”

“In the spirit of giving, San Pedro Fish Market is offering holiday gift card deals during the holiday season. Through December 31st, get $125 for $100, $60 for $50 and $25 for $20 spent on gift cards. Convenient e-gift cards are available for purchase online and physical gift cards can be purchased at any San Pedro Fish Market location. All gift cards are redeemable for dine-in or takeout at all San Pedro Fish Market locations.”

“All San Pedro Fish Market and Grille locations in San Pedro, Long Beach and Wilmington are open for onsite dining and to-go orders, third-party delivery and catering. For hours, more information about San Pedro Fish Market and to order online.“

We reel in Michael Ungaro, CEO and Owner of San Pedro Fish Market and Restaurant to provide all the details.

Peter Sherlock of  Chumash Casino Resort

The Willows at the Chumash Casino Resort is their 14-time AAA Four Diamond rated restaurant specializing in mouthwatering prime steaks and seafood, together with an extensive selection of local and imported wines recognized as a Wine Spectator award-winner. The menu features fresh and flavorful ingredients from local farms, ranches and gardens.” The Willows itself offers a comfortably elegant setting and nicely appointed private dining rooms. Chef de Cuisine Sergio Renteria has been guiding the kitchen at Willows for 19 years. Restaurant Manager Frank Mejia has been welcoming guests there for 17-years.

Grains and Grounds at Chumash Casino Resort is the place for a fresh cup of Starbucks® Coffee or to fuel up in between meals. Select from gelato, salads, and array of house-made sweets and gourmet desserts. Open 24 hours a day, 7 days a week.”

“For a fast and casual bite, stop by Chumash Casino Resort’s Food Court on the main gaming floor. The Food Court offers guests with quick-serve, high quality and inexpensive dining in an open and comfortable atmosphere. Enjoy a variety of options including burgers, artisan pizza, hot dogs, tacos, rotisserie, BBQ and Asian specialties.”

Peter Sherlock, Executive Director of Food and Beverage at Chumash Casino Resort (and a chef by training) is our guide to all the varied cuisine available at the Resort.

Deam Kim of OC Baking Company

Baker Dean Kim is again hosting his Annual Festive Christmas Pop-Up Store by OC Baking at his commercial bakery in Orange on Friday, December 22nd from 8:00 a.m. until sell out. It’s an incredible array of scrumptious food and sweet treats from small producers who are passionate about their gourmet specialty food products. It’s everything from baked goods from Crema Artisan Bakery to Pascal Coffee.

Chef Lisa Gilmore will be there with her popular line of seasonally-changing Soup’d Up soups packaged in quart containers. Look fer her Italian Wedding, Cream of Mushroom and Potato Sausage soups.

Baker Dean Kim and Chef Lisa Gilmore join us with all the delectable specifics.

Chef Andrew Gruel of Big Parm and the Calico Fish House

Our own Chef Andrew Gruel, the menu-maker behind the full-service Calico Fish House (in the Sunset Beach area of Huntington Beach) and also the founder and pizzaiola of the fast-casual Big Parm (New Jersey-style pizza) located in the Mess Hall in Tustin provides another timely and informative Ask the Chef segment where he responds to listeners’ thoughtful inquiries.

The Holidays are here and stress-free Holiday cooking is always the ultimate objective. As a working chef Andrew has plenty of experience with cooking wisely for the Holidays for both demanding guests and discerning Family. Chef Andrew joins us with his continuing series of genuinely useful holiday cooking tips. This week it’s roasted goose as the centerpiece for the Holiday Table. Goose has always been popular at the Holidays in Europe but also deserves a spot on the bountiful American table.

Podcasts

Segment One: Show Preview with Executive Producer & Co-Host Andy Harris
Segment Two: The LA Chef Con / LATTC Student Mentorship Program with Pastry Chef Della Gossett and Daisy Garcia
Segment Three: San Pedro Fish Market with Michael Ungaro
Segment Four: Chumash Casino Resort (Santa Ynez) Dining with Peter Sherlock, Executive Director of Food & Beverage Part One
Segment Five: Chumash Casino Resort (Santa Ynez) Dining with Peter Sherlock, Executive Director of Food & Beverage Part Two
Segment Six: OC Baking’s Festive Christmas Pop-Up Store Part One
Segment Seven: OC Baking’s Festive Christmas Pop-Up Store Part Two
Segment Eight: Co-Host and Chef Andrew Gruel with “Ask the Chef”

Show 511, February 4, 2023: Show Preview with Executive Producer & Co-Host Andy Harris

Anne Marie Panoringan is Voice of OC’s well-informed food columnist. She reports industry news, current events and trends. The column publishes every other Friday. Anne Marie also contributes regularly to Eater Los Angeles and Travel Costa Mesa. Anne Marie joins us in-studio for her regular bi-monthly visit to talk about her recent visit aboard Princess Cruises’ newest ship, The Discovery Princess. She was part of a select travel media group aboard previewing their newest very special VIP amenity, the fully-immersive “360: An Extraordinary Experience.” It engages all of a guest’s senses with tastes, sights, sounds, touches and fragrances of a visit to the Mediterranean showcasing the spectacular hilltops of Santorini, Almalfi Coast, Barcelona and Provence. Anne Marie also shares her most recent column suggesting where informed locals like to dine told through the eyes of master baker Dean Kim of OC Baking Company in Orange. His newest recommendable discovery is Orange’s Palm Market & Deli.

L.A.’s Landmark Restaurants: Celebrating the Legendary Locations Where Angelenos Have Dined for Generations  follows in the footsteps of chef, baker and food historian George Geary’s now classic and critically acclaimed book, L.A.’s Legendary Restaurants.

“L.A.’s Landmark Restaurants is an illustrated history of over 50 famous Los Angeles restaurants from throughout the 20th century that were not featured in Geary’s first book. The focus in L.A.’s Landmark Restaurants is on restaurants where Angelenos—rather than celebrities—have been dining for generations.” Food Historian and Chef George Geary joins us with a Philippe’s lamb dip sandwich in hand.

Cheferbly, an innovative new private dining reservation platform for private chefs and caterers, has launched in Southern California. Founded last November by Orange County native Kevin Kim, the web-based platform is designed to democratize and demystify private dining while simultaneously propelling accomplished private chefs and caterers into the spotlight. Cheferbly’s mission is to provide a space that empowers consumers to explore and discover unique pop-ups and private dining possibilities, much like they would search for restaurant reservations on platforms like OpenTable or Tock. Cheferbly is a simplified booking solution that makes private dining accessible to everyone, from curious foodies to celebrating families to corporate decision-makers.” Cheferbly’s founder, Kevin Kim, joins us.

Our own Chef Andrew Gruel, the menu-maker behindtherecently launched, full-service Calico Fish House (in Huntington Beach) and also the founder of Big Parm (New Jersey-style pizza) in the Mess Hall in Tustin provides another timely and informative “Ask the Chef” segment where Chef Andrew responds to listeners thoughtful inquiries. How do you feel about full-service restaurants not accepting cash? How about a mandatory Service Charge added to your check. Is that considered a tip? Is it appropriate to tip at a fast- food restaurant or your neighborhood donut shop? Should the gratuity be based on the pre-tax total or the amount after sales tax has been added. Confused…? We’ll ask the chef.

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

Show 511, February 4, 2023: Anne Marie Panoringan, Voice of OC’s Food Columnist Part One

Food Journalist Anne Marie Panoringan

Anne Marie Panoringan is Voice of OC’s well-informed food columnist. She reports industry news, current events and trends. The column publishes every other Friday. Anne Marie also contributes regularly to Eater Los Angeles and Travel Costa Mesa

Anne Marie joins us in-studio for her regular bi-monthly visit to talk about her recent visit aboard Princess Cruises’ newest ship, the Discovery Princess. She was part of a select travel media group aboard previewing their newest very special VIP amenity, the fully-immersive “360: An Extraordinary Experience.” It engages all of a guest’s senses with tastes, sights, sounds, touches and fragrances of a visit to the Mediterranean showcasing the spectacular hilltops of Santorini, Almalfi Coast, Barcelona and Provence.

Anne Marie will also share her most recent column suggesting where informed locals like to dine told through the eyes of master baker Dean Kim of OC Baking Company in Orange. His newest discovery is Orange’s Palm Market & Deli. A favorite sandwich there is the Cubini, served hot. “It’s pork, ham, Swiss cheese, and pickles with stone ground mustard and served on potato telera bread.”

Show 511, February 4, 2023: Anne Marie Panoringan, Voice of OC’s Food Columnist Part Two

Food Journalist Anne Marie Panoringan

Anne Marie Panoringan is Voice of OC’s well-informed food columnist. She reports industry news, current events and trends. The column publishes every other Friday. Anne Marie also contributes regularly to Eater Los Angeles and Travel Costa Mesa

Anne Marie joins us in-studio for her regular bi-monthly visit to talk about her recent visit aboard Princess Cruises’ newest ship, the Discovery Princess. She was part of a select travel media group aboard previewing their newest very special VIP amenity, the fully-immersive “360: An Extraordinary Experience.” It engages all of a guest’s senses with tastes, sights, sounds, touches and fragrances of a visit to the Mediterranean showcasing the spectacular hilltops of Santorini, Almalfi Coast, Barcelona and Provence.

Anne Marie will also share her most recent column suggesting where informed locals like to dine told through the eyes of master baker Dean Kim of OC Baking Company in Orange. His newest discovery is Orange’s Palm Market & Deli. A favorite sandwich there is the Cubini, served hot. “It’s pork, ham, Swiss cheese, and pickles with stone ground mustard and served on potato telera bread.” Dean also frequents Brodard Vietnamese Cuisine in Fountain Valley and Hamamori Restaurant and Sushi Bar in South Coast Plaza, among other favorites.

February 4: Anne Marie Panoringan, George Geary, Cheferbly

Podcasts

Segment One: Show Preview with Executive Producer & Co-Host Andy Harris
Segment Two: Anne Marie Panoringan, Voice of OC’s Food Columnist Part One
Segment Three: Anne Marie Panoringan, Voice of OC’s Food Columnist Part Two
Segment Four: Chef George Geary, Food Historian. His latest title is L.A.’s Landmark Restaurants Part One
Segment Five: Chef George Geary, Food Historian. His latest title is L.A.’s Landmark Restaurants Part Two
Segment Six: Cheferbly Private Dining Platform with Founder Kevin Kim Part One
Segment Seven: Cheferbly Private Dining Platform with Founder Kevin Kim Part Two
Segment Eight: Chef Andrew Gruel, Co-Host, with “Ask the Chef”

We’re previewing the show with Executive Producer & Co-Host Andy Harris.

Anne Marie Panoringan is Voice of OC’s well-informed food columnist. She reports industry news, current events and trends. The column publishes every other Friday. Anne Marie also contributes regularly to Eater Los Angeles and Travel Costa Mesa. Anne Marie joins us in-studio for her regular bi-monthly visit to talk about her recent visit aboard Princess Cruises’ newest ship, The Discovery Princess. She was part of a select travel media group aboard previewing their newest very special VIP amenity, the fully-immersive “360: An Extraordinary Experience.” It engages all of a guest’s senses with tastes, sights, sounds, touches and fragrances of a visit to the Mediterranean showcasing the spectacular hilltops of Santorini, Almalfi Coast, Barcelona and Provence. Anne Marie also shares her most recent column suggesting where informed locals like to dine told through the eyes of master baker Dean Kim of OC Baking Company in Orange. His newest recommendable discovery is Orange’s Palm Market & Deli.

“L.A.’s Landmark Restaurants: Celebrating the Legendary Locations Where Angelenos Have Dined for Generations follows in the footsteps of chef, baker and food historian George Geary’s now classic and critically acclaimed book, L.A.’s Legendary Restaurants.”

“L.A.’s Landmark Restaurants is an illustrated history of over 50 famous Los Angeles restaurants from throughout the 20th century that were not featured in Geary’s first book. The focus in L.A.’s Landmark Restaurants is on restaurants where Angelenos—rather than celebrities—have been dining for generations.” Chef George Geary joins us with a Philippe’s lamb dip sandwich in hand.

Cheferbly, an innovative new private dining reservation platform for private chefs and caterers, has launched in Southern California. Founded last November by Orange County native Kevin Kim, the web-based platform is designed to democratize and demystify private dining while simultaneously propelling accomplished private chefs and caterers into the spotlight. Cheferbly’s mission is to provide a space that empowers consumers to explore and discover unique pop-ups and private dining possibilities, much like they would search for restaurant reservations on platforms like OpenTable or Tock. Cheferbly is a simplified booking solution that makes private dining accessible to everyone, from curious foodies to celebrating families to corporate decision-makers.” Cheferbly’s founder, Kevin Kim, joins us.

Our own Chef Andrew Gruel, the menu-maker behind the full-service Calico Fish House (in Huntington Beach) and also the founder of Big Parm (New Jersey-style pizza) in the Mess Hall in Tustin provides another timely and informative “Ask the Chef” segment where Chef Andrew responds to listeners thoughtful inquiries. How do you feel about full-service restaurants not accepting cash? How about a mandatory Service Charge added to your check. Is that considered a tip? Is it appropriate to tip at a fast-food restaurant or your neighborhood donut shop? Should the gratuity be based on the pre-tax total or the amount after sales tax has been added. Confused…? We’ll ask the chef.

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

Food Journalist Anne Marie Panoringan

Anne Marie Panoringan is Voice of OC’s well-informed food columnist. She reports industry news, current events and trends. The column publishes every other Friday. Anne Marie also contributes regularly to Eater Los Angeles and Travel Costa Mesa

Anne Marie joins us in-studio for her regular bi-monthly visit to talk about her recent visit aboard Princess Cruises’ newest ship, the Discovery Princess. She was part of a select travel media group aboard previewing their newest very special VIP amenity, the fully-immersive “360: An Extraordinary Experience.” It engages all of a guest’s senses with tastes, sights, sounds, touches and fragrances of a visit to the Mediterranean showcasing the spectacular hilltops of Santorini, Almalfi Coast, Barcelona and Provence.

Anne Marie will also share her most recent column suggesting where informed locals like to dine told through the eyes of master baker Dean Kim of OC Baking Company in Orange. His newest discovery is Orange’s Palm Market & Deli. A favorite sandwich there is the Cubini, served hot. “It’s pork, ham, Swiss cheese, and pickles with stone ground mustard and served on potato telera bread.”

Cookbook Author George Geary

L.A.’s Landmark Restaurants: Celebrating the Legendary Locations Where Angelenos Have Dined for Generations follows in the footsteps of chef, baker and food historian George Geary’s now classic and critically acclaimed book, L.A.’s Legendary Restaurants.

“L.A.’s Landmark Restaurants is an illustrated history of over 50 famous Los Angeles restaurants from throughout the 20th century that were not featured in Geary’s first book. The focus in L.A.’s Landmark Restaurants is on restaurants where Angelenos—rather than celebrities—have been dining for generations.”

“Along with recipes made famous by each restaurant, L.A.’s Landmark Restaurants contains profiles of such legendary eateries as Cole’s, Philippe the Original, Pacific Dining Car, The Original Pantry Café, The Victor Hugo, Canter’s Delicatessen, Sportsmen’s Lodge, Mocambo, Nate ’n Al’s, The Smoke House, Tail o’ the Pup, The Apple Pan, Valentino, and dozens of other beloved establishments in this beautiful tribute to Los Angeles and its historic restaurants. Truly a love letter to Los Angeles and its world famous cuisine, L.A.’s Landmark Restaurants is sure to bring back treasured memories and knowing smiles from anyone who has dined at these fabled establishments.”

Chef George Geary joins us with a Philippe’s lamb dip sandwich in hand.

Kevin Kim of Cheferbly

Cheferbly, an innovative new private dining reservation platform for private chefs and caterers, has launched in Southern California. Founded last November by Orange County native Kevin Kim, the web-based platform is designed to democratize and demystify private dining while simultaneously propelling private chefs and caterers into the spotlight.”

“Cheferbly’s mission is to provide a space that empowers consumers to explore and discover unique pop-ups and private dining possibilities, much like they would search for restaurant reservations on platforms like OpenTable or Tock. Cheferbly is a simplified booking solution that makes private dining accessible to everyone, from curious foodies to celebrating families to corporate decision-makers.”

“Exclusive to private dining experiences, the first-of-its-kind platform simplifies the booking process for both chef and consumer. Cheferbly’s robust reservation and guest management system is an attractive solution for private chefs and caterers by handling everything from event promotion to credit card processing. Similarly, the platform’s streamlined booking process provides clarity to consumers through a comprehensive and visual directory of local private chefs and caterers and their bookable private dining and pop-up experiences, complete with courses, pricing, and booking details.”

“The process for booking catered dinners was so complicated, time-consuming, and seemingly antiquated, given restaurant reservations can be made with the click of a button,” adds Kim. “I wanted to simplify the relationship between private chefs and consumers by creating a solution that would make their service accessible to everyone. Cheferbly was created to bridge that gap.”

“Kim has assembled an all-star roster of local culinary talent for the platform’s debut in Southern California last November. Users can peruse various multi-course private dining offerings, from opulent omakase experiences to in-depth explorations of global, regional, and seasonal cuisines.”

Cheferbly’s founder, Kevin Kim, joins us.

Andy Harris and Andrew Gruel at Cabana 14 at the Cove at Pechanga Resort and Casino

Our own Chef Andrew Gruel, the menu-maker behind the recently launched, full-service Calico Fish House (in Huntington Beach) and also the founder of Big Parm (New Jersey-style pizza) in the Mess Hall in Tustin provides another timely and informative “Ask the Chef” segment where Chef Andrew responds to listeners thoughtful inquiries.

How do you feel about full-service restaurants not accepting cash? How about a mandatory Service Charge added to your check? Is that considered a tip? Is it appropriate to tip at a fast-food restaurant or your neighborhood donut shop? Should the gratuity be based on the pre-tax total or the amount after sales tax has been added? Confused…? We’ll ask the chef.

Chef Andrew and Lauren Gruel have a new fast casual concept, Burger 101, coming soon to the 2-level, Kitchen United complex on the 3rd St. Promenade in Santa Monica. It’s Chef Andrew’s version of a value-priced, honest burger (and loaded fries) using quality ingredients including a premium burger patty sourced from West Coast Prime Meats. He’ll also launch a casual Mexican concept there, Lolo’s Tacos, specializing in clean and simple tacos, burritos and standout specialty sauces.

Podcasts

Segment One: Show Preview with Executive Producer & Co-Host Andy Harris
Segment Two: Anne Marie Panoringan, Voice of OC’s Food Columnist Part One
Segment Three: Anne Marie Panoringan, Voice of OC’s Food Columnist Part Two
Segment Four: Chef George Geary, Food Historian. His latest title is L.A.’s Landmark Restaurants Part One
Segment Five: Chef George Geary, Food Historian. His latest title is L.A.’s Landmark Restaurants Part Two
Segment Six: Cheferbly Private Dining Platform with Founder Kevin Kim Part One
Segment Seven: Cheferbly Private Dining Platform with Founder Kevin Kim Part Two
Segment Eight: Chef Andrew Gruel, Co-Host, with “Ask the Chef”

Show 402, December 5, 2020: Show Preview with Executive Producer & Co-Host Andy Harris

Time for a generous serving of Holiday Cheer. …We’re previewing the show with Executive Producer & Co-Host Andy Harris.

“Dubbed “The Stir-Fry Guru” by the New York Times, Grace Young has devoted her career to celebrating wok cookery through her cookbooks and videos. On March 15, 2020, she began Coronavirus: Chinatown Stories, an oral history project with videographer Dan Ahn, in collaboration with Poster House, documenting the stories of how Manhattan’s Chinatown has been impacted by COVID-19. The Smithsonian National Museum of American History featured Coronavirus: Chinatown Stories in their 2020 Youth Summit for middle and high school students as an exemplar of how one person is addressing the challenging question of how we choose to strengthen a community in the middle of a pandemic.” Grace Young, a multiple James Beard Award recipient, joins us.

We’re delighted to welcome back accomplished food editor, recipe creator and food stylist, Tara Bench, discussing Holiday cooking.Tara Bench (aka “Tara Teaspoon”) has spent more than twenty years in the food publishing industry creating recipes and articles, and food styling for various magazines, books, television, and advertising.  Working as a food editor at Martha Stewart Living, and as the food and entertaining director of Ladies’ Home Journal, she knows how to write recipes for beginners as well as real foodies. Her philosophy is that anyone can cook and enjoy their time in the kitchen, and in her first cookbook, Live Life Deliciously – Recipes for Busy Weekdays & Leisurely Weekends, she proves it.” We’re back in the kitchen cooking with Tara Bench.

Connie and Ted’s in West Hollywood is inspired by the real Connie & Ted (the grandparents of Chef & Proprietor Michael Cimarusti,) their love for family, and the good times they spent together fishing off the shores of New England. At Connie and Ted’s you’ll find simply prepared fish and shellfish, inspired by the classic clam shacks, oyster bars, and fish houses, that dot the New England Seaboard and the West Coast. General Manager Matthew DeMarte has been there since the beginning. We’ll reel him in to explain how Connie & Ted’s is now hospitably serving their guests with takeaway.

Rob Lewis is the proprietor of both Lewis Station Winery and Stable Rock Winery & Distillery in Wisconsin. He started as an accomplished  home winemaker. “Lewis Station Winery is one of Wisconsin’s unique premium urban wineries in a re-purposed gas station. They specialize in small-batch, hand crafted premium award-winning wines using a low sulfite, natural approach to wine making.  “Stable Rock Winery & Distillery is a brand new winery & distillery located in a historic stable, on the banks of the Rock River in Jefferson, Wisconsin. Stable Rock has several German influences with it’s wines and food all while guests sit at authentic German Beer Garden tables. Winemaker Rob Lewis joins us to pull the cork on the specifics of home winemaking.

“Those who want to support small businesses and get great, high-quality artisan-made food to take home, will enjoy the continuing Artisan Pop-Up, every Friday from 8 a.m. to 4 p.m. at OC Baking Company (1960 N. Glassell St., Orange, CA 92865). Guests can pick up with the convenience of one-stop shopping delicious fresh-baked breads from OC Baking Company; heart-warming curries from ADYA; and croissants, pastries and quiche from Crema Artisan Bakery. Other gourmet food items available, too, from local, artisan small purveyors. Artisans and offerings vary every Friday.” Many of the purveyors are cash only. Be prepared.

Our own Chef Andrew Gruel of the Slapfish Restaurant Group provides another timely and informative “Ask the Chef” segment where Chef Andrew responds to listeners thoughtful inquiries. Chef Andrew is regularly updating us on the impact of the Covid-19 crisis in the hospitality field and what we, as diners, can do to support the very survival of restaurants which is a genuine (and growing) concern. New restrictions for restaurants are now in effect for all of Southern California as we approach the all-important Holiday dining season. Our thoughts now turn to festive Holiday entertaining at home. Chef Andrew presented his recipe for Lobster Pot Pie (guaranteed comfort food) on the Hallmark Channel’s “Home & Family” show this week. We’ll “Ask the Chef.”

All of this and heaping helpings of extra deliciousness (with proper Social Distancing) on this week’s not-to-miss show!

Show 402, December 5, 2020: Baker Dean Kim of OC Baking Co. and Chef Shachi Mehra of ADYA

Dean Kim of the OC Baking Company“Those who want to support small businesses and get great, high-quality artisan-made food to take home, will enjoy the continuing Artisan Pop-Up, every Friday from 8 a.m. to 4 p.m. at OC Baking Company (1960 N. Glassell St., Orange, CA 92865). Guests can pick up with the convenience of one-stop shopping delicious fresh-baked breads from OC Baking Company; heart-warming curries from ADYA; and croissants, pastries and quiche from Crema Artisan Bakery. Other gourmet food items available, too, from local, artisan small purveyors. Artisans and offerings vary every Friday.” Most purveyors accept cash only. Please be prepared.

As of Wednesday, December 16th the ongoing Artisan Foods Pop-Up at OC Baking Co. will expand to both Wednesdays and Saturdays.