Show 294, October 20, 2018: Show Preview with Co-Host Andy Harris and Chef Andrew Gruel

Now a tantalizing preview of Saturday’s properly mouthwatering show. It’s burger mania with a side of outrageous fries…It’s not, with profuse apologies, for dieters. If we’re successful we will always leave you incredibly hungry and thirsty. In our case, upon careful reflection, that’s probably a pretty good thing…

Battle ofv the BurgersWe’re live from the Pechanga Resort Casino in the beautiful Temecula Valley wine country for the “2nd Annual Battle of the Burgers” and the new “Loaded Fries” competition. This is a benefit for the Career Technical Education students in the Culinary Arts program at Temecula Valley High School.

First we’re delighted to briefly welcome back our peripatetic Co-Host, Chef AndrewGruel, of Slapfish fame. He’s been busily on the road speaking at high profile hospitality industry gatherings and opening new Slapfish restaurants on the East Coast. Like to have his frequent flyer miles…

The defending champ from the inaugural “Battle of the Burgers” is owner/chef Sid Hamilton of Mad Madeline’s Grill located in Old Town Temecula. Their winning Tractor Racer Burger from 2017 is a half-pound beef patty lathered with homemade BBQ sauce, special seasoning, and topped with a thick, beer-battered onion ring. We’ll hear what new creation Chef Sid has in store for 2018!

Regular listeners will remember Chef Ivan Flowers as a past show guest when he was overseeing the creative, seafood-centric menu at Top of the Market in San Diego. Chef Instructor Ivan is now part of the Hospitality, Tourism and Recreation program at Temecula Valley High School. “Battle of the Burgers” is a benefit for Chef Ivan’s culinary students.

El Cholo Restaurants are celebrating its 95th year in Los Angeles by offering its all-time bestselling dish, a Number 1 combination plate (cheese enchilada, rolled beef taco, Spanish rice and refried beans), for 95 cents all day on Tuesday, October 23rd at its six restaurant locations, including three locations in Orange County:  Corona del Mar, Anaheim Hills and La Habra. 3rd generation Family Patriarch, Senor Ron Salisbury, is our guest with all the celebratory details.

Seasoned Executive Chef Duane Owen oversees all the busy, high-volume kitchens at the Pechanga Resort Casino. He’s coordinating Pechanga’s participation in the “Loaded Fries” competition and also is serving as a Competition Judge. Thirteen Pechanga Resort Casino chefs are partnering with third year CTE students at Temecula Valley High School to create their original Loaded Fries recipes. The culinary arts students are the executive chefs while the Pechanga chefs function as their sous chefs. Chef Duane joins us with the hot and crispy specifics.

One of the esteemed judges for “Battle of the Burgers” is food entrepreneur Lawrence Longo. He’s on a mission to eat a burger each and every day in 2018. He’s also the architect of the Off The Menu app. Off The Menu discovers and curates secret menu items from restaurants, bars and cafes across North America. Their mandate is to: “Make Every Meal More Exciting.” We’ll meet burger devotee Lawrence Longo.

Visit Temecula Valley created and organizes “Battle of the Burgers.” On our Oct. 6th show we met their Director of Public Relations, Annette Brown, and previewed the “2nd Annual Battle of the Burgers.” Visit Temecula Valley is the region’s official tourism marketing organization and an online resource for visitors at VisitTemeculaValley.com. Temecula Valley Visitors Center is located in Old Town Temecula (Third Street and Mercedes). Visit Temecula Valley’s Annette Brown encores with more juicy details.

Pechanga’s Chef Krystle Schenk was promoted to Garde Manger Chef a year ago. Chef Krystle has been with Pechanga since 2010, starting off as a line cook in the production kitchen and was quickly promoted to other positions at the Pechanga Buffet, Kelsey’s, and Garde Manger before she became its head chef. For “Loaded Fries” Chef Schenk is serving as Sous Chef for a 3rd Year CTE TVHS Student.

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

Play

Show 294, October 20, 2018: Executive Chef Duane Owen, Pechanga Resort Casino, Temecula

Duane Owen of Pechanga Casino and ResortSeasoned Executive Chef Duane Owen oversees all the busy, high-volume kitchens at the Pechanga Resort Casino. He’s coordinating Pechanga’s participation in the “Loaded Fries” competition. Thirteen Pechanga Resort Casino chefs are partnering with third year Career Technical Education (CTE) students at Temecula Valley High School to create their Loaded Fries recipes. The culinary arts students are the executive chefs for the afternoon while the Pechanga chefs function as their sous chefs.

Duane comes from a restaurant family, and was introduced to cooking at a young age through his three uncles, who were all professional chefs at a variety of East Coast restaurants. Duane began his culinary career while working summers in Cape Cod at the famous Chatham Bars Inn. From there, he moved on to some of the top resorts in the country, including the Belleview Biltmore Hotel in Clearwater, FL and The Inn at Mystic in Mystic, CT.

Chef Duane (also serving as a Competition Judge for Battle of the Burgers & Loaded Fries) joins us with the hot and crispy specifics.

Play

October 20: Live from Battle of the Burgers at Pechanga

Podcasts

Segment One: Show Preview with Co-Host Andy Harris and Chef Andrew Gruel
Segment Two: Owner / Chef Sid Hamilton, Mad Madeline’s Grill, Temecula
Segment Three: Chef Instructor Ivan Flowers, Hospitality, Tourism and Recreation, Temecula Valley High School
Segment Four: Restaurateur Ron Salisbury, El Cholo Restaurants, Celebrating 95 Years
Segment Five: Executive Chef Duane Owen, Pechanga Resort Casino, Temecula
Segment Six: Food Entrepreneur Lawrence Longo, Judge for “Battle of the Burgers”
Segment Seven: Annette Brown, Director of Public Relations, Visit Temecula Valley
Segment Eight: Chef Krystle Schenk, Garde Manger, Pechanga Resort & Casino

Now a tantalizing preview of this Saturday’s properly mouthwatering show. It’s burger mania with a side of outrageous fries…It’s not, with profuse apologies, for dieters. If we’re successful we will always leave you incredibly hungry and thirsty. In our case, upon careful reflection, that’s probably a pretty good thing…

Battle ofv the BurgersWe’re live from the Pechanga Resort Casino in the beautiful Temecula Valley wine country for the “2nd Annual Battle of the Burgers” and the new “Loaded Fries” competition. This is a benefit for the Career Technical Education students in the Culinary Arts program at Temecula Valley High School.

First we’re delighted to briefly welcome back our peripatetic Co-Host, Chef Andrew Gruel, of Slapfish fame. He’s been busily on the road speaking at high profile hospitality industry gatherings and opening new Slapfish restaurants on the East Coast. Like to have his frequent flyer miles…

The defending champ from the inaugural “Battle of the Burgers” is owner/chef Sid Hamilton of Mad Madeline’s Grill located in Old Town Temecula. Their winning Tractor Racer Burger from 2017 is a half-pound beef patty lathered with homemade BBQ sauce, special seasoning, and topped with a thick, beer-battered onion ring. We’ll hear what new creation Chef Sid has in store for 2018!

Regular listeners will remember Chef Ivan Flowers as a past show guest when he was overseeing the creative, seafood-centric menu at Top of the Market in San Diego. Chef Instructor Ivan is now part of the Hospitality, Tourism and Recreation program at Temecula Valley High School. “Battle of the Burgers” is a benefit for Chef Ivan’s culinary students.

El Cholo Restaurants are celebrating its 95th year in Los Angeles by offering its all-time bestselling dish, a Number 1 combination plate (cheese enchilada, rolled beef taco, Spanish rice and refried beans), for 95 cents all day on Tuesday, October 23rd at its six restaurant locations, including three locations in Orange County:  Corona del Mar, Anaheim Hills and La Habra. 3rd generation Family Patriarch, Senor Ron Salisbury, is our guest with all the celebratory details.

Seasoned Executive Chef Duane Owen oversees all the busy, high-volume kitchens at the Pechanga Resort Casino. He’s coordinating Pechanga’s participation in the “Loaded Fries” competition. Thirteen Pechanga Resort Casino chefs are partnering with third year CTE students at Temecula Valley High School to create their original Loaded Fries recipes. The culinary arts students are the executive chefs while the Pechanga chefs function as their sous chefs. Chef Duane joins us with the hot and crispy specifics.

One of the esteemed judges for “Battle of the Burgers” is food entrepreneur Lawrence Longo. He’s on a mission to eat a burger each and every day in 2018. He’s also the architect of the Off The Menu app. Off The Menu discovers and curates secret menu items from restaurants, bars and cafes across North America. Their mandate is to: “Make Every Meal More Exciting.” We’ll meet burger devotee Lawrence Longo.

Visit Temecula Valley created and organizes “Battle of the Burgers.” On our Oct. 6th show we met their Director of Public Relations, Annette Brown, and previewed the “2nd Annual Battle of the Burgers.” Visit Temecula Valley is the region’s official tourism marketing organization and an online resource for visitors at VisitTemeculaValley.com. Temecula Valley Visitors Center is located in Old Town Temecula (Third Street and Mercedes). Visit Temecula Valley’s Annette Brown encores with more juicy details.

Pechanga’s Chef Krystle Schenk was promoted to Garde Manager Chef a little over a year ago. Chef Krystle has been with Pechanga since 2010, starting off as a line cook in the production kitchen and was quickly promoted to other positions at the Pechanga Buffet, Kelsey’s, and Garde Manger before she became its head chef. We’ll meet Chef Krystle and find out what goes on in Garde Manager.

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

Mad Meline's Grill Chile Relleno BurgerThe defending champ from the inaugural “Battle of the Burgers” is owner/chef Sid Hamilton of Mad Madeline’s Grill located in Old Town Temecula. They launched back in 1991. It’s a real Family affair.

The outdoor patio is pet friendly.

Their winning Tractor Racer Burger is a half-pound beef patty lathered with homemade BBQ sauce, special seasoning, and topped with a thick, beer-battered onion ring. Sid says the secret to the winning burger is charbroiling.

“Prominently located on Front Street, Old Town Temecula, Mad Madeline’s Grill has a reputation based on the freshness of all their ingredients and friendly, hard-working staff. There are 18 different kinds of burgers, there’s also pastrami, chili, chicken and fish, and their special BBQ ribs every Friday! Come for the award-winning burgers, and save room for a good, old-fashioned root beer float, shake or malt. Mad Madeline’s is the place to be.”

We’ll hear what new creation Chef Sid has in store for 2018’s competition!

Ivan Flowers of Top of the MarketRegular listeners will remember Chef Ivan Flowers as a past show guest when he was overseeing the creative, seafood-centric menu at Top of the Market in San Diego.

Chef Instructor Ivan is now part of the Hospitality, Tourism and Recreation program at Temecula Valley High School. The teaching classroom is a $5.2 million state-of-the-art kitchen facility. All of the proceeds from the $10 admission price for “Battle of the Burgers” goes directly to the purchase of the needed food handler cards for the culinary students.

“Battle of the Burgers” is a benefit for Chef Ivan’s culinary students.

Ron SalisburyEl Cholo Restaurants are celebrating its 95th year in Los Angeles by offering its all-time bestselling dish, a Number 1 combination plate (cheese enchilada, rolled beef taco, Spanish rice and refried beans), for 95 cents all day on Tuesday, October 23rd at its six restaurant locations, including three locations in Orange County:  Corona del Mar, Anaheim Hills and La Habra. The original El Cholo (greatly expanded over the years) is located on S. Western Avenue in Los Angeles.

Since first opening its doors in 1923, El Cholo has operated as a family-owned business and today, the restaurants are run by Ron Salisbury, grandson of the founders, together with fourth, fifth and sixth generation family members. El Cholo’s legacy lies in its steadfast commitment to quality ingredients, long family history, loyal employees and devoted clientele.

Growing up it was always interesting to see the diversity of Angelenos that came into the restaurant. Our food is what set us apart and everyone wanted a bite of it,” said owner Ron Salisbury. “By staying true to our original recipes, we have not only made it to 95 years, but we have also grown from one restaurant to six.”

3rd generation Family Patriarch, Senor Ron Salisbury, is our guest with all the celebratory details.

Duane Owen of Pechanga Casino and ResortSeasoned Executive Chef Duane Owen oversees all the busy, high-volume kitchens at the Pechanga Resort Casino. He’s coordinating Pechanga’s participation in the “Loaded Fries” competition. Thirteen Pechanga Resort Casino chefs are partnering with third year Career Technical Education (CTE) students at Temecula Valley High School to create their Loaded Fries recipes. The culinary arts students are the executive chefs for the afternoon while the Pechanga chefs function as their sous chefs.

Duane comes from a restaurant family, and was introduced to cooking at a young age through his three uncles, who were all professional chefs at a variety of East Coast restaurants. Duane began his culinary career while working summers in Cape Cod at the famous Chatham Bars Inn. From there, he moved on to some of the top resorts in the country, including the Belleview Biltmore Hotel in Clearwater, FL and The Inn at Mystic in Mystic, CT.

Chef Duane joins us with the hot and crispy specifics.

Lawrence LongoOne of the esteemed members of the judging panel for “Battle of the Burgers” is food entrepreneur Lawrence Longo. He’s on the enviable mission to eat a burger each and every day in 2018.

He’s also the architect of the Off The Menu app. Off The Menu discovers and curates secret menu items from restaurants, bars and cafes across North America. Their worthy mandate is to: “Make Every Meal More Exciting.”

We’ll meet burger devotee and “Battle of the Burgers” judge Lawrence Longo.

Annette BrownVisit Temecula Valley originally created and organizes “Battle of the Burgers.” The first year was so successful that they outgrew the original Old Town location and needed to move to the bigger space at Pechanga’s Summit. (More parking, too…)

On our Oct. 6th show we met their Director of Public Relations, Annette Brown, and previewed the “2nd Annual Battle of the Burgers.” Visit Temecula Valley is the region’s official tourism marketing organization and an online resource for visitors at VisitTemeculaValley.com. Temecula Valley Visitors Center is located in Old Town Temecula (Third Street and Mercedes).

Visit Temecula Valley’s Annette Brown encores with more juicy details.

Krystle SchenkPechanga’s Chef Krystle Schenk was promoted to Garde Manager Chef a year ago. Chef Krystle has been with Pechanga since 2010, starting off as a line cook in the production kitchen and was quickly promoted to other positions at the Pechanga Buffet, Kelsey’s, and Garde Manger before she became its head chef.

Prior to Pechanga, Krystle worked in the kitchen at a popular international hotel chain for five years and really honed in her best cooking techniques. She jumped straight into culinary school at The Art Institute of California at Orange County immediately after graduating high school, as she has thoroughly enjoyed the art of cooking since she was a child.

We’ll meet Chef Krystle and find out what goes on in Garde Manager. It’s both an important position, and place, in a restaurant kitchen.

Podcasts

Segment One: Show Preview with Co-Host Andy Harris and Chef Andrew Gruel
Segment Two: Owner / Chef Sid Hamilton, Mad Madeline’s Grill, Temecula
Segment Three: Chef Instructor Ivan Flowers, Hospitality, Tourism and Recreation, Temecula Valley High School
Segment Four: Restaurateur Ron Salisbury, El Cholo Restaurants, Celebrating 95 Years
Segment Five: Executive Chef Duane Owen, Pechanga Resort Casino, Temecula
Segment Six: Food Entrepreneur Lawrence Longo, Judge for “Battle of the Burgers”
Segment Seven: Annette Brown, Director of Public Relations, Visit Temecula Valley
Segment Eight: Chef Krystle Schenk, Garde Manger, Pechanga Resort & Casino

Show 270, April 21, 2018: Show Preview with Co-Hosts Andy Harris & Chef Andrew Gruel

Andy Harris and Andrew Gruel at Cabana 14 at the Cove at Pechanga Resort and CasinoNow a sinful preview of this Saturday’s properly decadent show. It’s not, with profuse apologies, for dieters. If we’re successful we will always leave you incredibly hungry and thirsty. In our case, upon careful reflection, that’s probably a pretty good thing… Keep in mind we’re here with you live every Saturday morning with a fresh show.

Over the past two years we’ve been reporting on the progress of the ambitious, on-going expansion plans for the Pechanga Resort & Casino in beautiful Temecula Wine Country. $300 million dollars later all phases are now complete (including the luxe 568 room Resort Tower addition) and welcoming the curious guests.

The Waterslide at the Cove at Pechanga Resort and CasinoThis morning we’re live from Cabana 14 at The Cove, Pechanga’s just-debuted 4.5 acre pool tropical oasis experience.

Two new restaurants are part of the substantial expansion. Pechanga’s Executive Chef Duane Owen joins us to highlight the tasty new menus. We’ll also get a progress report on Pechanga’s all you can enjoy Thursday evening Lobster & Seafood Extravaganza launched back in January. It’s one-and-one-quarter pound whole Maine lobster!

The most ambitious of the new restaurants is the Lobby Bar & Grill located in the striking Atrium between the Casino Hotel Tower and the Resort Hotel Tower. Overseeing this stylish new California bistro and bar serving breakfast, lunch, Sunday Brunch and dinner is Chef Jose Mendoza. We’ll meet him.

The water’s just fine at Pechanga’s just-opened, 4.5- acre tropical oasis, The Cove, that promises comfort, cool and the ultimate tropical chill to guests. There is even a swim-up bar. Managing all of this hospitable craziness is Jane Kim. We spirit her off the busy pool deck for a chat.

Chef Ronnel Capacia is no stranger to the “SoCal Restaurant Show.” We first met him when he assumed the culinary reins of Kelsey’s. When we last chatted with him he had just been promoted to oversee Journey’s End at Pechanga. Now he’s also taken on the added responsibilities as menu-maker for the Coveside Grill at The Cove. That includes a table service restaurant as well as a fast -casual spot. Think Potato Chip Nachos.

All of the lavish desserts and breakfast pastries are produced in-house at Pechanga. They also create magnificent custom and wedding cakes. The bake shop also crafts artisan chocolates. Pechanga’s assistant pastry chef Nicole Burgess has an artful hand in all of this. She joins us.

One of the newest craft breweries in the Inland Empire is Inland Wharf Brewing Co. in Murrieta. Their specialty is cask conditioned ales. We introduced them to our audience last year at Pechanga’s 9th Annual Microbrew Fest & Chili Cookoff. It’s been a year of great progress. Now their craft beer is on the beverage menu at The Cove. They are also back at Pechanga’s upcoming 10th Annual Pechanga Microbrew Fest & Chili Cookoff on Saturday afternoon, June 9th. Owner Commander (Retired) Robert Durant is our guest.

The effervescent Chef Marlene Moore of Temptations Food Walk at Pechanga probably needs no introduction. At Temptations she even fries fresh donuts right there throughout the day & night. When it comes to Pechanga’s Annual Microbrew Fest & Chili Cookoff Chef Marlene (and her high energy team) are always in it to win it. Last year in a bit of an upset Chef Marlene (Pechanga’s 2-time Chili Champ) was unseated by Chef Ikeda of Umi Sushi & Oyster Ba whose sake-glazed Kobe beef chili reigned supreme.

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

Play

Show 270, April 21, 2018: Executive Chef Duane Owen, Pechanga Resort & Casino

Duane Owen of Pechanga Casino and ResortOver the past two years we’ve been reporting on the progress of the ambitious, on-going expansion plans for the Pechanga Resort & Casino in beautiful Temecula Wine Country. $300 million dollars later all phases are now complete and welcoming the curious guests.

Two new restaurants, Lobby Bar & Grill and Coveside Grill, are part of the enhancements. Pechanga’s long-time Executive Chef Duane Owen joins us to highlight the tasty new menus.

We’ll also get a progress report on Pechanga’s all you can enjoy Thursday evening Lobster & Seafood Extravaganza launched back in January. The star is one-and-one-quarter pound whole Maine lobster! On a typical Thursday night they serve some 2,000 appreciative guests!

The lobster is done in an East Coast lobster bake style with roasted potatoes and corn on the cob. From 4 p.m. to close at 10 p.m. on Thursday, diners receive a piping hot lobster bake bag containing the just-cooked lobster (flown in from Maine the night before) and fixings. Guests can also pile high the enhanced buffet seafood selections from the upgraded sushi station, a whole-salmon carving station, fresh and baked oyster station, snow crab, fish tacos, ceviche, calamari, Dungeness crab, clam chowder, steamed shrimp and much more.

Play

April 21: Live from Cabana 14 at the Cove at Pechanga Resort & Casino

Podcasts

Segment One: Show Preview with Co-Hosts Andy Harris & Chef Andrew Gruel
Segment Two: Executive Chef Duane Owen, Pechanga Resort & Casino
Segment Three: Chef Jose Mendoza, Lobby Bar & Grill, Pechanga Resort & Casino
Segment Four: Jane Kim, Pool Manager, The Cove at Pechanga
Segment Five: Chef Ronnel Capacia, The Coveside Grill at The Cove & Journey’s End at Pechanga
Segment Six: Nicole Burgess, Assistant Pastry Chef, Pechanga Resort & Casino
Segment Seven: Robert Durant, Owner & Brewer, Inland Wharf Brewing Co.
Segment Eight: Chef Marlene Moore, Temptations Food Walk, Pechanga Resort & Casino

Now a sinful preview of this Saturday’s properly decadent show. It’s not, with profuse apologies, for dieters. If we’re successful we will always leave you incredibly hungry and thirsty. In our case, upon careful reflection, that’s probably a pretty good thing… Keep in mind we’re here with you live every Saturday morning with a fresh show.

Over the past two years we’ve been reporting on the progress of the ambitious, on-going expansion plans for the Pechanga Resort & Casino in beautiful Temecula Wine Country. $300 million dollars later all phases are now complete and welcoming the curious guests.

This morning we’re live from Cabana 14 at The Cove, Pechanga’s just-debuted 4.5 acre pool tropical oasis experience.

Two new restaurants are part of the substantial expansion. Pechanga’s Executive Chef Duane Owen joins us to highlight the tasty new menus. We’ll also get a progress report on Pechanga’s all you can enjoy Thursday evening Lobster & Seafood Extravaganza launched back in January. It’s one-and-one-quarter pound whole Maine lobster!

The most ambitious of the new restaurants is the Lobby Bar & Grill located in the striking Atrium between the Casino Hotel Tower and the Resort Hotel Tower. Overseeing this stylish new California bistro and bar serving breakfast, lunch, Sunday Brunch and dinner is Chef Jose Mendoza. We’ll meet him.

The water’s just fine at Pechanga’s just-opened, 4.5- acre tropical oasis, The Cove, that promises comfort, cool and the ultimate tropical chill to guests. There is even a swim-up bar. Managing all of this hospitable craziness is Jane Kim. We spirit her off the busy pool deck for a chat.

Chef Ronnel Capacia is no stranger to the “SoCal Restaurant Show.” We first met him when he assumed the culinary reins of Kelsey’s. When we last chatted with him he had just been promoted to oversee Journey’s End at Pechanga. Now he’s also taken on the added responsibilities as menu-maker for the Coveside Grill at The Cove. That includes a table service restaurant as well as a fast -casual spot. Think Potato Chip Nachos.

All of the lavish desserts and breakfast pastries are produced in-house at Pechanga. They also create magnificent custom and wedding cakes. The bake shop also crafts artisan chocolates. Pechanga’s assistant pastry chef Nicole Burgess has an artful hand in all of this. She joins us.

One of the newest craft breweries in the Inland Empire is Inland Wharf Brewing Co. in Murrieta. Their specialty is cask conditioned ales. We introduced them to our audience last year at Pechanga’s 9th Annual Microbrew Fest & Chili Cookoff. It’s been a year of great progress. Now their craft beer is on the beverage menu at The Cove. They are also back at Pechanga’s upcoming 10th Annual Pechanga Microbrew Fest & Chili Cookoff on Saturday afternoon, June 9th. Owner Commander (Retired) Robert Durant is our guest.

The effervescent Chef Marlene Moore of Temptations Food Walk at Pechanga probably needs no introduction. At Temptations she even fries fresh donuts right there throughout the day & night. When it comes to Pechanga’s Annual Microbrew Fest & Chili Cookoff Chef Marlene (and her high energy team) are always in it to win it. Last year in a bit of an upset Chef Marlene (Pechanga’s 2-time Chili Champ) was unseated by Chef Ikeda of Umi Sushi & Oyster Bar whose sake-glazed Kobe beef chili reigned supreme.

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

Duane Owen of Pechanga Casino and ResortOver the past two years we’ve been reporting on the progress of the ambitious, on-going expansion plans for the Pechanga Resort & Casino in beautiful Temecula wine Country. $300 million dollars later all phases are now complete and welcoming the curious guests.

Two new restaurants, Lobby Bar & Grill and Coveside Grill, are part of the enhancements. Pechanga’s long-time Executive Chef Duane Owen joins us to highlight the tasty new menus.

We’ll also get a progress report on Pechanga’s all you can enjoy Thursday evening Lobster & Seafood Extravaganza launched back in January. The star is one-and-one-quarter pound whole Maine lobster!

The lobster is done in an East Coast lobster bake style with roasted potatoes and corn on the cob. From 4 p.m. to close at 10 p.m. on Thursday, diners receive a piping hot lobster bake bag containing the just-cooked lobster (flown in from Maine the night before) and fixings. Guests can also pile high the enhanced buffet seafood selections from the upgraded sushi station, a whole-salmon carving station, fresh and baked oyster station, snow crab, fish tacos, ceviche, calamari, Dungeness crab, clam chowder, steamed shrimp and much more.

Jose MendozaThe most ambitious of the recently debuted restaurants is the Lobby Bar & Grill located in the striking Atrium between the Casino Hotel Tower and the Resort Hotel Tower.

“Fresh. Sustainable. Locally sourced ingredients. All blended together into a flavorful fusion of American, Mexican and Asian-inspired fare that pleases the palate and stimulates the senses.”

“Chef Jose Mendoza takes the California bistro concept to another level, using items grown in the rich Temecula Valley to create a menu that is both inspiring and inviting. This extends not only to the numerous vegetarian dishes available, but to the hand-crafted cocktails infused with local fruits and herbs. The Lobby Bar’s atrium location and versatile menu that includes dessert specialties from Pechanga’s in-house bakery make for a satisfying dining experience.”

“There are few more satisfying culinary indulgences than the perfect Sunday brunch, and at its newest dining establishment – the Lobby Bar & Grill — Pechanga Resort Casino has fused the Sunday brunch with the California bistro and live musical accompaniment to create the perfect mid-morning/early afternoon dining experience for every palate and taste. Plus, perhaps the perfect complement to Sunday brunch – a bottomless Bloody Mary bar and bottomless Mimosa bar.”

Overseeing this stylish new California bistro and bar serving breakfast, lunch, Sunday Brunch and dinner is Chef Jose Mendoza. We’ll meet him.

Jane KimThe water’s perfectly fine at Pechanga’s just-opened, 4.5- acre tropical oasis, The Cove, that promises comfort, cool and the ultimate tropical chill to guests. There is even a nifty swim-up bar.

“The Cove features three pools, including a zero-edge Main Pool that features a swim-up bar, a Family Pool with two waterslides and a splash pad and five spas. The Cove also features an emerald-green grassy area perfect for gatherings, parties or small weddings under the Southern California sun.”

What about the food? There is table-service dining, fast-casual dining, and a 4-sided, pool-side bar oasis. Included in the extensive libation offerings are representative Temecula craft beers and wines.

Managing all of this hospitable craziness is Jane Kim. We spirit her off the busy pool deck for a chat.

Ronnel Capacia at the Chili CookoffChef Ronnel Capacia is no stranger to the “SoCal Restaurant Show.” We first met him when he assumed the culinary reins of Kelsey’s. When we last chatted with him he had just been promoted to oversee Journey’s End at Pechanga.

Now he’s also taken on the added responsibilities as menu-maker for the Coveside Grill at The Cove. That includes a table service restaurant with a golf course or Cove view as well as a fast-casual spot.

Think Potato Chip Nachos. Also Kalua Pulled Pork Sliders with pineapple mango slaw, fried onions, BBQ sauce and served with house potato chips.

Plus creative Coveside Cocktails including The Coveside (Blended.) It’s Tito’s Vodka, Blue Chair Bay Coconut Rum, Island Oasis Watermelon and Ice Cream Blend. Also, Temecula craft beers on tap and local wines by the glass and bottle.

Nicole BurgessAll of the lavish desserts and breakfast pastries are prepared in-house at Pechanga. They also create magnificent custom and wedding cakes. The bake shop also crafts artisan chocolates.

The sweets repertoire ranges from the popular Vanilla Ice Cream Cookie Sandwich with Raspberry Drizzle served at the Coveside Grill to the Crunchy & Buttery Walnut Cake with Oreo Cookie Ice Cream drizzled with caramel sauce and served with Amaretto Sabayon on the dessert menu at the Lobby Bar & Grill.

Pechanga’s assistant pastry chef Nicole Burgess has an artful hand in all of this. She joins us.

Commander Robert Durant of Inland Wharf BrewingOne of the newest craft breweries in the Inland Empire is Inland Wharf Brewing Co. in Murrieta. Their specialty is cask conditioned ales. We introduced them to our audience last year at Pechanga’s 9th Annual Microbrew Fest & Chili Cookoff. It’s been a year of great progress. Now their craft beer is on the beverage menu at The Cove.

They are also encoring at Pechanga’s upcoming 10th Annual Pechanga Microbrew Fest & Chili Cookoff on Saturday afternoon, June 9th.

“The calling card for Inland Wharf Brewing Co. is the unique and labor intensive Cask Conditioned Ales served via Beer Engines.  In addition, Inland Wharf serves other beers on regular carbon dioxide and nitrogen regulated draft beer taps. Even though our Cask Conditioned Ales and Draft Beers use the same ingredients and recipes, their processing techniques vary widely.”

“The time-honored brewing and serving methods followed by Inland Wharf Brewing Co. ensures the development of exceptional appearance, aroma, and flavors in both its Cask Conditioned Ales and it’s Draft Beers.”

Owner & Brewer Commander (Retired) Robert Durant is our guest.

Chef Marlene Moore outside Cabana 14 at the CoveThe effervescent Chef Marlene Moore of Temptations Food Walk at Pechanga probably needs no introduction. At Temptations she even fries fresh donuts right there throughout the day & night.

Chef Marlene’s realm includes Caffee Cocoa – Fine Coffees and Coffee (24 hours), Pronto Italian, Agave Mexican Delights, American Classics (24 hours), Little Wok Asian Specialties, Pechanga Fried Chicken and Banh Mi (made to order) and hot dog carts.

In addition to Temptations Food Walk, Chef Marlene oversees all the food in the long-running Bingo Parlor and bustling Poker Room.

When it comes to Pechanga’s Annual Microbrew Fest & Chili Cookoff Chef Marlene (and her high energy team) are always in it to win it. Last year in a bit of an upset Chef Marlene (Pechanga’s 2-time Chili Champ) was unseated by Chef Ikeda of Umi Sushi & Oyster Bar whose sake-glazed Kobe beef chili reigned supreme.

Podcasts

Segment One: Show Preview with Co-Hosts Andy Harris & Chef Andrew Gruel
Segment Two: Executive Chef Duane Owen, Pechanga Resort & Casino
Segment Three: Chef Jose Mendoza, Lobby Bar & Grill, Pechanga Resort & Casino
Segment Four: Jane Kim, Pool Manager, The Cove at Pechanga
Segment Five: Chef Ronnel Capacia, The Coveside Grill at The Cove & Journey’s End at Pechanga
Segment Six: Nicole Burgess, Assistant Pastry Chef, Pechanga Resort & Casino
Segment Seven: Robert Durant, Owner & Brewer, Inland Wharf Brewing Co.
Segment Eight: Chef Marlene Moore, Temptations Food Walk, Pechanga Resort & Casino

Show 255, January 6, 2018: Show Preview with Co-Host Andy Harris & Chef Andrew Gruel

Happy New Year.

Now an abundant preview of Saturday’s salivating 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, upon careful reflection, that’s probably a pretty good thing… Keep in mind we’re here with you live every Saturday morning throughout the new year.

No leftovers here.

It’s the beginning of another year of enticing food & beverage festivals in sunny Puerto Vallarta, Jalisco, Mexico. Upcoming is the 5th edition of the popular Ceviche and Aguachile Festival on Sunday afternoon, January 28th. Festival Producer Edgar Cisneros has the tempting preview.

Restaurateur Ray Lasher surprised the Long Beach dining community when he closed the original Lasher’s in 2012 after a 15-year run. He’s now back in Belmont Shore on E. 2nd Street with a revised concept, Lasher’s Kitchen. Executive Chef & Partner Raquel Jubran has returned to create the refreshed menu. She joins us.

We last spoke with Chef Brendan Collins when he was running the underappreciated Birch located on a side street just off Hollywood Blvd. in Hollywood. He is now back on the Westside creating the rejuvenated menu at The Wilshire Restaurant in Santa Monica. Guests have already noticed the new energy there along with the refreshed commitment to service. The Roast has moved there too, from Noon to 4:00 p.m. on Sunday.

Just before year’s end Pechanga Resort & Casino in Temecula opened their doors to guests for the first phase of their ambitious $285 million expansion, including 568 new hotel rooms & suites. In the new atrium is The Lobby Bar restaurant serving breakfast, lunch and dinner. Also launched on Thursday nights is the all-you-can enjoy Lobster & Seafood Extravaganza at the Pechanga Buffet. We entice Pechanga’s Executive Chef Duane Owen out of his busy kitchens for the details.

Chef Amar Santana and his business partner, Ahmed Labatte (Broadway by Amar Santana and Vaca in Costa Mesa) had an incredible 2017. Among other notable achievements they hosted one of the premier events celebrating the 50th Anniversary of South Coast Plaza at Vaca. It was a lavish, multi-course dinner matched with outstanding wines to benefit The James Beard Foundation. For late 2018 their new project will be The Hall Global Eatery in South Coast Plaza. Ahmed joins us with a tantalizing sneak preview.

Our always dynamic Co-Host, Chef Andrew Gruel, is back in-studio from his adventures in Park City, Utah where he has just debuted the third Slapfish in Utah. Chef Andrew will share (and explain) some important hospitality business trends he sees for 2018. Where is fine-dining headed? This is Part 3 of his conversation continued from the previous two weeks.

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

Play

Show 255, January 6, 2018: Executive Chef Duane Owen, Pechanga Resort & Casino, Temecula

Duane Owen of Pechanga Casino and ResortJust before year’s end Pechanga Resort & Casino in Temecula opened their doors to guests for the first phase of their ambitious $285 million expansion, including 568 new rooms & suites. In the new atrium is The Lobby Bar restaurant serving breakfast, lunch and dinner. Also launched on Thursday nights is the all-you-can enjoy Lobster & Seafood Extravaganza at The Pechanga Buffet.

The Lobby Bar restaurant located in the atrium is an inviting, open California bistro and bar serving breakfast, lunch and dinner bringing forth fresh, locally harvested ingredients to create seasonally changing specialties.

Chef Jose Mendoza (who returns to Pechanga from a tour in Las Vegas) melds unexpected flavors and Temecula-area components in a menu that pleases and excites. With many vegetarian dishes available, and cocktails hand crafted using local fruits and herbs, the Lobby Bar stands out among Pechanga’s 13 dining options.

The 2nd new restaurant to open as part of the current expansion is the Pool Bar & Grille at The Cove. Looking for a March launch.

We entice Pechanga’s Executive Chef Duane Owen out of his busy kitchens for the details.

Play

Show 255, January 6, 2018: Executive Chef Duane Owen, Pechanga Resort & Casino, Temecula Continues…

Duane Owen of Pechanga Casino and ResortLaunching on Thursday nights is the all-you-can enjoy Lobster & Seafood Extravaganza.

Pechanga Buffet guests can now satiate their fill of all you can enjoy, one-and-one-quarter pound whole Maine lobster done in an East Coast lobster bake style with roasted potatoes and corn on the cob. From 4PM to close at 10PM on Thursdays, diners receive a piping hot lobster bake bag containing the just-cooked lobster (flown in from Maine the night before) and fixings. The adult price is $44.99 per guest.

Chef Duane forecasts cooking & putting out 300 to 400 lobsters every 45 minutes on Thursday evenings starting at 4:00 p.m. He vows to never run out.

Guests can also fill their plates with enhanced buffet seafood selections from the upgraded sushi station, a whole-salmon carving station, fresh and baked oyster station, snow crab, fish tacos, ceviche, calamari, Dungeness crab, clam chowder, steamed shrimp and much more.

The Pechanga Buffet offers the hungry a wide-ranging and mouthwatering menu featuring over 250 fresh items and interactive action stations for custom-ordered pastas, sushi, seafood, BBQ and grilled meats, pizza and flatbreads, as well Asian food, Mexican and Latin specialties, and Italian and Mediterranean options.

Pechanga sources the lobsters from ecologically responsible purveyors in Maine. Their products are fully inspected and certified. Fisheries they work with use sustainable methods and practices. The lobsters coming to Pechanga are caught one day, refrigerated, packaged, and shipped live across the country where they land at LAX overnight. They are immediately put onto a delivery truck and brought to Pechanga in Temecula. Pechanga’s buffet chefs cook small batches at a time and remaining lobsters are put into tanks.

 

Play

January 6: Ceviche and Aguachile Festival, Lasher’s Kitchen, Brendan Collins, Pechanga Resort & Casino, Ahmed Labatte

Podcasts

Segment One: Show Preview with Co-Host Andy Harris & Chef Andrew Gruel
Segment Two: 5th Ceviche and Aguachile Festival, Producer Edgar Cisneros, Puerto Vallarta, Jalisco, Mexico
Segment Three: Chef-Partner Raquel Jubran, Lasher’s Kitchen, Long Beach
Segment Four: Executive Chef Brendan Collins, The Wilshire, Santa Monica
Segment Five: Executive Chef Duane Owen, Pechanga Resort & Casino, Temecula Part One
Segment Six: Executive Chef Duane Owen, Pechanga Resort & Casino, Temecula Part Two
Segment Seven: Ahmed Labatte, Partner, Vaca Restaurant Group
Segment Eight: Co-Host Chef Andrew Gruel, Slapfish Restaurant Group

Happy New Year.

Now an abundant preview of this Saturday’s salivating 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, upon careful reflection, that’s probably a pretty good thing… Keep in mind we’re here with you live every Saturday morning throughout the new year.

No leftovers here.

It’s the beginning of another year of enticing food & beverage festivals in sunny Puerto Vallarta, Jalisco, Mexico. Upcoming is the 5th edition of the popular Ceviche and Aguachile Festival on Sunday afternoon, January 28th. Festival Producer Edgar Cisneros has the tempting preview.

Restaurateur Ray Lasher surprised the Long Beach dining community when he closed the original Lasher’s in 2012 after a 15-year run. He’s now back in Belmont Shore on E. 2nd Street with a revised concept, Lasher’s Kitchen. Executive Chef & Partner Raquel Jubran has returned to create the refreshed menu. She joins us.

We last spoke with Chef Brendan Collins when he was running the underappreciated Birch located on a side street just off Hollywood Blvd. in Hollywood. He is now back on the Westside creating the rejuvenated menu at The Wilshire Restaurant in Santa Monica. Guests have already noticed the new energy there along with the refreshed commitment to service. The Roast has moved there too, from Noon to 4:00 p.m. on Sunday.

Just before year’s end Pechanga Resort & Casino in Temecula opened their doors to guests for the first phase of their ambitious $285 million expansion, including 568 new hotel rooms & suites. In the new atrium is The Lobby Bar restaurant serving breakfast, lunch and dinner. Also launched on Thursday nights is the all-you-can enjoy Lobster & Seafood Extravaganza at the Pechanga Buffet. We entice Pechanga’s Executive Chef Duane Owen out of his busy kitchens for the details.

Chef Amar Santana and his business partner, Ahmed Labatte (Broadway by Amar Santana and Vaca in Costa Mesa) had an incredible 2017. Among other notable achievements they hosted one of the premier events celebrating the 50th Anniversary of South Coast Plaza at Vaca. It was a lavish, multi-course dinner matched with outstanding wines to benefit The James Beard Foundation. For late 2018 their new project will be The Hall Global Eatery in South Coast Plaza. Ahmed joins us with a tantalizing sneak preview.

Our always dynamic Co-Host, Chef Andrew Gruel, is back in-studio from his adventures in Park City, Utah where he has just debuted the third Slapfish in Utah. Chef Andrew will share (and explain) some important hospitality business trends he sees for 2018. Where is fine-dining headed? This is Part 3 of his conversation continued from the previous two weeks.

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

Edgar CisnerosIt’s the beginning of another year of appealing food & beverage festivals in sunny Puerto Vallarta, Jalisco, Mexico. Upcoming is the 5th edition of the ever-popular Ceviche and Aguachile Festival on Sunday afternoon, January 28th.

Puerto Vallarta remains a gastronomic destination with an intriguing variety of high-quality food and libation events held every year that delight both visitors and locals. 2018 starts with the flavors of the sea with the 5th edition of the Festival of Ceviche and Aguachile. Guests can sample more than 30 varieties of exquisite ceviches and aguachiles. Expect a boatload of fresh seafood including marlin, shrimp, tuna, octopus and stingray. Also cocktails and local craft beers will be available to purchase.

The date is Sunday, January 28th from 12 Noon to 7:00 p.m. in Puerto Vallarta’s Lazaro Cardenas Park. Tastes range from a reasonable 15 to 40 pesos per item.

Festival Producer Edgar Cisneros has the tempting preview.

Raquel JubranRestaurateur Ray Lasher surprised the Long Beach dining community when he closed the original Lasher’s in 2012 after a 15-year run. He’s now back in Belmont Shore on E. 2nd Street with a refreshed concept, Lasher’s Kitchen.

“It feels good to be in front-of-the-house again,” said Lasher.  “The original restaurant was open for 15 years, and I enjoyed every minute of it.   I continued working in the restaurant industry as a consultant.  Then this location came along and it was a game changer.”

Lasher’s Kitchen, which opened last April, is a more casual concept than the original Lasher’s.  The 45-seat restaurant offers a contemporary design with a color palette of warm hues and wood accents, original artwork, and an intimate wine bar.  The restaurant also features a pet-friendly sidewalk patio and a communal table positioned front and center.

The menu has a few dishes, such as the clam chowder, fried green tomatoes, and meatloaf, from the original restaurant, but Chef-Partner Raquel Jubran, better known as Chef Roq, is constantly creating new dishes often dictated by season.   The menu is divided into four categories:

  • Shareables
  • Journeys
  • Sidetracks
  • Sweet Destinations

Chef Roq’s signature dishes include Crispy Yuca Fries with banana ketchup and Aji Amarillo salsa, the pastry-filled Savory French Cigar with chicken and bacon ragout, Fleet Street Meat Pie made with braised short rib and root vegetables with a pastry crust, Braised Pork Belly with Cherry Cola Demi-Glace served on a crispy potato cake with tobacco onions, and Asiago and Cheddar Grilled Cheese.

Lasher’s Kitchen opens at 9:30 a.m. Saturday and Sunday for weekend brunch, which features an array of morning and mid-day favorites.  Social Hour, which takes place weekdays from 2-6pm, features a menu of shareable plates and $5 pours of selected red and white wines.  Every Wednesday Lasher’s Kitchen caters to oenophiles with its “no corkage fee” followed by Prime Rib Thursday for carnivores.  Fresh fish also plays a prominent role on the menu.

“It feels great to be back doing what I love,” said Lasher.  “And with the people I love – my wife, who is also a partner – as well as our daughters who help out at the restaurant after school and on weekends.  Having our former guests experience our new concept feels great, and we’re happy to be part of the Long Beach restaurant community once again.”

Executive Chef & Partner Raquel Jubran has returned to create the refreshed menu. She joins us.

Brendan CollinsWe last spoke with Chef Brendan Collins when he was running the underappreciated Birch located on a side street just off Hollywood Blvd. in Hollywood. He is now back on the Westside creating the rejuvenated menu at The Wilshire Restaurant in Santa Monica. Guests have already noticed the new energy there along with the refreshed commitment to service. The Roast has moved there too, from Noon to 4:00 p.m. on Sunday.

“At Wilshire our menu has been developed by acclaimed Chef Brendan Collins around local, organic and seasonal ingredients taking advantage of our uniquely rich and diverse farmers’ markets. Dishes originate from a fusion of American and International influences presented in a simple and accessible style. We call this “New Urban Cuisine”, reflecting the modern sensibilities of supporting sustainable farming, enjoying sophisticated and excellent food, and gathering in a beautiful but casual atmosphere.”

“Wilshire is a neighborhood restaurant. We pride ourselves on friendly and attentive service, and look forward to welcoming you for lunch, dinner, or a cocktail sometime soon.”

Wilshire Happy Hour is in full swing from 3pm-7pm M-F and 5-8pm Saturdays. To cap off those long work weeks, the restaurant is serving $4-5 beers, $7-8 cocktails, $5-6 wine and a delicious array of bar bites starting at $6.

Duane Owen of Pechanga Casino and ResortJust before year’s end Pechanga Resort & Casino in Temecula opened their doors to guests for the first phase of their ambitious $285 million expansion, including 568 new rooms & suites. In the new atrium is The Lobby Bar restaurant serving breakfast, lunch and dinner. Also launched on Thursday nights is the all-you-can enjoy Lobster & Seafood Extravaganza at The Pechanga Buffet.

The Lobby Bar restaurant located in the atrium is an inviting, open California bistro and bar serving breakfast, lunch and dinner bringing forth fresh, locally harvested ingredients to create seasonally changing specialties.

Chef Jose Mendoza (who returns to Pechanga from Las Vegas) melds unexpected flavors and Temecula-area components in a menu that pleases and excites. With many vegetarian dishes available, and cocktails hand crafted using local fruits and herbs, the Lobby Bar stands out among Pechanga’s 13 dining options.

We entice Pechanga’s Executive Chef Duane Owen out of his busy kitchens for the details.

Launching on Thursday nights is the all-you-can enjoy Lobster & Seafood Extravaganza.

Pechanga Buffet guests can now enjoy their fill of all you can enjoy, one-and-one-quarter pound whole Maine lobster done in an East Coast lobster bake style with roasted potatoes and corn on the cob. From 4PM to close at 10PM on Thursdays, diners receive a piping hot lobster bake bag containing the just-cooked lobster (flown in from Maine the night before) and fixings. The price is $44.99 per guest.

Guests can also fill their plates with enhanced buffet seafood selections from the upgraded sushi station, a whole-salmon carving station, fresh and baked oyster station, snow crab, fish tacos, ceviche, calamari, Dungeness crab, clam chowder, steamed shrimp and much more.

The Pechanga Buffet offers the hungry a wide-ranging and mouthwatering menu featuring over 250 fresh items and interactive action stations for custom-ordered pastas, sushi, seafood, BBQ and grilled meats, pizza and flatbreads, as well Asian food, Mexican and Latin specialties, and Italian and Mediterranean options.

Pechanga sources the lobsters from ecologically responsible purveyors in Maine. Their products are fully inspected and certified. Fisheries they work with use sustainable methods and practices. The lobsters coming to Pechanga are caught one day, refrigerated, packaged, and shipped live across the country where they land at LAX overnight. They are immediately put onto a delivery truck and brought to Pechanga in Temecula. Pechanga’s buffet chefs cook small batches at a time and remaining lobsters are put into tanks.

Ahmed LabatteChef Amar Santana and his business partner, Ahmed Labatte (Broadway by Amar Santana and Vaca in Costa Mesa) had an incredible 2017. Among other notable achievements they hosted one of the premier events celebrating the 50th Anniversary of South Coast Plaza at Vaca. It was a lavish, multi-course dinner matched with outstanding wines to benefit The James Beard Foundation.

For late 2018 their ambitious new project will be The Hall Global Eatery in South Coast Plaza. Early advance info is that it will be a Global Marketplace with multiple food counters. The location is the expansive former Z’Tejas Southwestern Grill space.

Ahmed joins us with a tantalizing sneak preview.

Andrew and William GruelOur always dynamic Co-Host, Chef Andrew Gruel, is back in-studio from his adventures in Park City, Utah where he has just debuted the third Slapfish in Utah. Chef Andrew will share (and explain) some important hospitality business trends he sees for 2018. Where is fine-dining headed?

This is Part 3 of his spirited conversation continued from the previous two weeks.

Podcasts

Segment One: Show Preview with Co-Host Andy Harris & Chef Andrew Gruel
Segment Two: 5th Ceviche and Aguachile Festival, Producer Edgar Cisneros, Puerto Vallarta, Jalisco, Mexico
Segment Three: Chef-Partner Raquel Jubran, Lasher’s Kitchen, Long Beach
Segment Four: Executive Chef Brendan Collins, The Wilshire, Santa Monica
Segment Five: Executive Chef Duane Owen, Pechanga Resort & Casino, Temecula Part One
Segment Six: Executive Chef Duane Owen, Pechanga Resort & Casino, Temecula Part Two
Segment Seven: Ahmed Labatte, Partner, Vaca Restaurant Group
Segment Eight: Co-Host Chef Andrew Gruel, Slapfish Restaurant Group