Show 243, October 7, 2017: Show Preview with Co-Host Andy Harris

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

Program Note: Next Saturday, Oct. 14th is our 5th Anniversary Show and the celebration is on. We’re live from the state-of-the-art Melissa’s Test / Demonstration Kitchen. It’s a really full show with culinary VIP’s aplenty including our original Co-Host, Chef Jet Tila of “Cutthroat Kitchen with Alton Brown” on Food Network and the author of 101 Asian Dishes You Need To Cook Before You Die.

Ooz3Fest Ooze Festival in Santa AnaSouthern California’s cheese festival of epic proportions – OOZEFEST – is back for its third consecutive year. It’s produced by 100eats and FOODBEAST. It takes place at the Main Place Mall in Santa Ana (new location) on Oct. 14th. This one-day, ultimate cheese fest will feature a wide variety of ooey-gooey culinary creations. Our own Chef Andrew Gruel will be represented there with both Slapfish (LOBSTICLE with queso dip) and Butterleaf (crispy avocado nachos with cashew cheese.). Tickets for OOZEFEST are available here.

The grand master of cooking in America, Jacques Pépin, has a new apprentice in the kitchen: his granddaughter, Shorey. The new cookbook is A Grandfather’s Lessons: In the Kitchen with Shorey. Jacques Pépin is probably the most famous cooking teacher in the world, renowned for his knife skills. Ever since she was very young, his granddaughter, Shorey, has loved “helping” him in the kitchen. Now that she is twelve, Jacques gives his charismatic pupil a short course on preparing “food that is plain, but elegant, and more than anything, fun.” In the process, he proves himself as inspiring to her as he is to the country’s greatest chefs.

Bowls of Plenty – Recipes for Healthy and Delicious Whole-Grain Meals is a fresh and flexible approach to grain bowls–thoughtfully structured one-dish meals that marry health and flavor–from James Beard Award-winning journalist and acclaimed cookbook coauthor Carolynn Carreño. The Foreword is by Mozza’s Nancy Silverton. We’ll meet Carolynn.

Flagship Food Group and 505 Southwestern have launched a unique campaign, the “Clash of the Hatch,” a food truck challenge curated by 505 Southwestern® and Celebrity Chef Eric Greenspan. Celebrating the Hatch Valley green chile harvest season, the “Clash of the Hatch” brings together 10 of LA’s most popular food trucks to compete to make the best dish possible featuring 505 Southwestern® Hatch Valley Flame Roasted Green Chile. The 10 finalists chosen to compete are Locol, Border Grill, Baby’s Badass Burgers, Grilled Cheese Truck, South Philly Experience, Vchos Pupusas, Chubbee Monkee, India Jones, Dogtown Dogs and Wise Barbecue Co. Chef Eric turns up the heat and fills us in.

Located in Macy’s South Coast Plaza shopping center in Costa Mesa, California, the new Wolfgang Puck Kitchen (with its own entrance) specializes in Wolfgang’s interpretation of global comfort fare. The menu features a variety of signature recipes made with the best available, locally-sourced ingredients. As one of the newest casual concepts in the Wolfgang Puck dining collection, Wolfgang Puck Kitchen promises a welcoming and relaxed dining environment, appropriate for a business meeting, leisurely lunch, family dinner or meal on the go. General Manager and Executive Chef Joshua Turner joins us.

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

Play

Show 243, October 7, 2017: Chef Eric Greenspan, 505 Southwestern’s “Clash of the Hatch” Food Truck Challenge

Eric GreenspanFlagship Food Group and 505 Southwestern have launched a unique campaign, the “Clash of the Hatch,” a food truck challenge curated by 505 Southwestern® and Celebrity Chef Eric Greenspan. Celebrating the Hatch Valley green chile harvest season, the “Clash of the Hatch” brings together 10 of LA’s most popular food trucks to compete to make the best dish possible featuring 505 Southwestern® Hatch Valley Flame Roasted Green Chile.

The 10 finalists chosen to compete are Locol, Border Grill, Baby’s Badass Burgers, Grilled Cheese Truck, South Philly Experience, Vchos Pupusas, Chubbee Monkee, India Jones, Dogtown Dogs and Wise Barbecue Co.  Each truck is challenged to develop an innovative menu item that matches the truck’s food genre and style. Trucks are encouraged to drive awareness and sales of their item through social media and creative marketing.

The truck with the winning item will be invited to the Flagship global research and development center in Burbank, California, to develop a version of their menu item as a consumer retail food product. 505 Southwestern® will work to distribute this product into retail channels, and the winner will receive 1% of the net revenue, subject to a minimum of $20,000 and up to a maximum of $100,000.

“Anyone who knows me, my restaurants, or my TV shows, knows that I am passionate about great restaurants and operators. Food trucks represent the epitome of real time innovation and passionate entrepreneurs- exactly the kind of people I, Flagship, and 505 Southwestern® love engaging with,” said chef Eric Greenspan. “I think this is an exciting event, and I can’t wait to see what these food trucks create.”

Chef Eric turns up the heat and fills us in.

 

Play

October 7: Jacques Pepin, Carolynn Carreno, Eric Greenspan, Wolfgang Puck Kitchen

Podcasts

Segment One: Show Preview with Co-Host Andy Harris
Segment Two: Chef Jacques Pépin, A Grandfathers Lessons – In the Kitchen with Shorey Part One Part One
Segment Three: Chef Jacques Pépin, A Grandfathers Lessons – In the Kitchen with Shorey Part One Part Two
Segment Four: Carolynn Carreño, Bowls of Plenty
Segment Five: Chef Eric Greenspan, 505 Southwestern’s “Clash of the Hatch” Food Truck Challenge
Segment Six: Joshua Turner, Chef & General Manager, Wolfgang Puck Kitchen, South Coast Plaza

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

Laura DonadoniWe’re awarding a lucky listener and their guest a pair of seats at Café del Rey’s Italian Wine Dinner hosted by Italian Wine Ambassador Laura Donadoni on Thursday evening, Oct. 12th. This is an incredible $250 gift! If you’re attentively listening to the first half hour of the show on this Saturday morning you’ll have the answer to the question that goes out @ 10:45 a.m. If you’re then the first caller with the correct answer, the special Italian wine evening at Café del Rey is yours. Good luck to all!

Ooz3Fest Ooze Festival in Santa AnaSouthern California’s cheese festival of epic proportions – OOZEFEST – is back for its third consecutive year. It’s produced by 100eats and FOODBEAST. It takes place at the Main Place Mall in Santa Ana on Oct. 14th. This one-day, ultimate cheese fest will feature a wide variety of ooey-gooey culinary creations. Our own Chef Andrew Gruel will be represented there with both Slapfish (LOBSTICLE with queso dip) and Butterleaf (crispy avocado nachos with cashew cheese.)

The grand master of cooking in America, Jacques Pepin, has a new apprentice in the kitchen: his granddaughter, Shorey. The new cookbook is A Grandfather’s Lessons : In the Kitchen with Shorey. Jacques Pépin is probably the most famous cooking teacher in the world, renowned for his knife skills. Ever since she was very young, his granddaughter, Shorey, has loved “helping” him in the kitchen. Now that she is twelve, Jacques gives his charismatic pupil a short course on preparing “food that is plain, but elegant, and more than anything, fun.” In the process, he proves himself as inspiring to her as he is to the country’s greatest chefs.

Bowls of Plenty – Recipes for Healthy and Delicious Whole-Grain Meals is a fresh and flexible approach to grain bowls–thoughtfully structured one-dish meals that marry health and flavor–from James Beard Award-winning journalist and acclaimed cookbook coauthor Carolynn Carreno. The Foreword is by Nancy Silverton. We’ll meet Carolynn.

Flagship Food Group and 505 Southwestern have launched a unique campaign, the “Clash of the Hatch,” a food truck challenge curated by 505 Southwestern® and Celebrity Chef Eric Greenspan. Celebrating the Hatch Valley green chile harvest season, the “Clash of the Hatch” brings together 10 of LA’s most popular food trucks to compete to make the best dish possible featuring 505 Southwestern® Hatch Valley Flame Roasted Green Chile. The 10 finalists chosen to compete are Locol, Border Grill, Baby’s Badass Burgers, Grilled Cheese Truck, South Philly Experience, Vchos Pupusas, Chubbee Monkee, India Jones, Dogtown Dogs and Wise Barbecue Co. Chef Eric turns up the heat and fills us in.

Located in Macy’s South Coast Plaza shopping center in Costa Mesa, California, the new Wolfgang Puck Kitchen specializes in Wolfgang’s interpretation of global comfort fare. The menu features a variety of signature recipes made with the best available, locally-sourced ingredients. As one of the newest casual concepts in the Wolfgang Puck dining collection, Wolfgang Puck Kitchen promises a welcoming and relaxed dining environment, appropriate for a business meeting, leisurely lunch, family dinner or meal on the go. General Manager and Executive Chef Joshua Turner joins us.

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

Jacques PepinThe grand master of cooking in America, Jacques Pepin, has a new apprentice in the kitchen: his granddaughter, Shorey. The new, light-hearted cookbook is A Grandfather’s Lessons: In the Kitchen with Shorey.

Jacques Pépin is probably the most famous cooking teacher in the world, renowned for his knife skills. Ever since she was very young, his granddaughter, Shorey, has loved “helping” him in the kitchen. Now that she is twelve, Jacques gives his charismatic pupil a short course on preparing “food that is plain, but elegant, and more than anything, fun.” In the process, he proves himself as inspiring to her as he is to the country’s greatest chefs.

Curly hot dogs; spinach with croutons; sushi salmon cakes; skillet bread and homemade butter; raspberry cake: These recipes will become irresistible new classics for kids. Along the way, Jacques imparts lessons in kitchen etiquette, from how to set a table to how to fold a napkin properly — even how to load a dishwasher. And perhaps the most important lesson of all: that the best meals are the ones shared at home with family.

One of the great bonuses of the creative book is the companion video series—full of additional recipes and tips, plus more Jacques and Shorey—at Sur Le Table’s website. 33 of the fun recipes in A Grandfather’s Lessons are entertainingly demonstrated by Jacques and Shorey.

BIO: One of the world’s most famous cooking teachers and educators, Jacques Pépin has published more than twenty-five cookbooks, including his new book, Jacques Pépin Poulet & Legumes and his PBS tie-in cookbook Jacques Pépin: Heart & Soul in the Kitchen and his memoir, The Apprentice: My Life in the Kitchen. He has also starred in fourteen acclaimed cooking series on public television and is a contributing editor to Food & Wine magazine. Jacques shares his knowledge through the curriculum and teaching at International Culinary Center where he has been a dean since joining in 1988.

Before coming to the United States, Jacques served as the personal chef to Charles de Gaulle. Jacques has won many accolades and awards, including a prestigious Lifetime Achievement Award from the James Beard Foundation in 2005, several IACP Cookbook Awards, the Legion of Honor, France’s highest distinction and was named the first recipient of the Julia Child Award by the Julia Foundation for Gastronomy and the Culinary Arts. He lives with his wife, Gloria, in Madison, Connecticut.

Carolyn CarrenoBowls of Plenty – Recipes for Healthy and Delicious Whole-Grain Meals is a fresh and flexible approach to grain bowls–thoughtfully structured one-dish meals that marry health and flavor–from James Beard Award-winning journalist and acclaimed cookbook coauthor Carolynn Carreno. The Foreword is by Nancy Silverton. We’ll meet Carolynn.

Gorgeous, layered, satisfying bowls have become the next wave of healthy eating. From food blogs to Instagram, farm-to-table bistros to chain restaurants, “the bowl” has become part of our culinary vocabulary. And whole grains are not just for hippies and health nuts anymore! Hearty grains like quinoa, farro, millet, and spelt are replacing flour or corn tortillas, bread, pasta, white rice, and mashed potatoes as the base or vehicle for other, richer, more complex ingredients. What’s more, grain bowls are easy-to-make, and family-friendly, and convenient for busy home cooks and weekend chefs alike.

Carolynn joins us.

Eric GreenspanFlagship Food Group and 505 Southwestern have launched a unique campaign, the “Clash of the Hatch,” a food truck challenge curated by 505 Southwestern® and Celebrity Chef Eric Greenspan. Celebrating the Hatch Valley green chile harvest season, the “Clash of the Hatch” brings together 10 of LA’s most popular food trucks to compete to make the best dish possible featuring 505 Southwestern® Hatch Valley Flame Roasted Green Chile.

The 10 finalists chosen to compete are Locol, Border Grill, Baby’s Badass Burgers, Grilled Cheese Truck, South Philly Experience, Vchos Pupusas, Chubbee Monkee, India Jones, Dogtown Dogs and Wise Barbecue Co. Chef Eric turns up the heat and fills us in.

Each truck is challenged to develop an innovative menu item that matches the truck’s food genre and style. Trucks are encouraged to drive awareness and sales of their item through social media and creative marketing. The truck with the winning item will be invited to the Flagship global research and development center in Burbank, California, to develop a version of their menu item as a consumer retail food product. 505 Southwestern® will work to distribute this product into retail channels, and the winner will receive 1% of the net revenue, subject to a minimum of $20,000 and up to a maximum of $100,000.

“Anyone who knows me, my restaurants, or my TV shows, knows that I am passionate about great restaurants and operators. Food trucks represent the epitome of real time innovation and passionate entrepreneurs- exactly the kind of people I, Flagship, and 505 Southwestern® love engaging with,” said chef Eric Greenspan. “I think this is an exciting event, and I can’t wait to see what these food trucks create.”

Joshua TurnerLocated in Macy’s South Coast Plaza shopping center in Costa Mesa, California, the new Wolfgang Puck Kitchen specializes in Wolfgang’s interpretation of global comfort fare. The menu features a variety of signature recipes made with the best available, locally-sourced ingredients.

Highlights include the signature Chinois Chicken Salad, Crab Cakes with marinated tomatoes and basil aioli, and Bacon Wrapped Meatloaf with Yukon gold potato puree, crispy onion strings and with a port wine sauce.

As one of the newest casual concepts in the Wolfgang Puck dining collection, Wolfgang Puck Kitchen promises a welcoming and relaxed dining environment, appropriate for a business meeting, leisurely lunch, family dinner or meal on the go. A shaded patio is part of the design.

General Manager and Executive Chef Joshua Turner joins us.

Podcasts

Segment One: Show Preview with Co-Host Andy Harris
Segment Two: Chef Jacques Pépin, A Grandfathers Lessons – In the Kitchen with Shorey Part One Part One
Segment Three: Chef Jacques Pépin, A Grandfathers Lessons – In the Kitchen with Shorey Part One Part Two
Segment Four: Carolynn Carreño, Bowls of Plenty
Segment Five: Chef Eric Greenspan, 505 Southwestern’s “Clash of the Hatch” Food Truck Challenge
Segment Six: Joshua Turner, Chef & General Manager, Wolfgang Puck Kitchen, South Coast Plaza

Show 162, March 5, 2016: Steven Fretz, Executive Chef and Partner, Church Key, West Hollywood

Steven FretzOn Saturday, March 12, as part of Cochon 555 L.A., Chef Steven Fretz (our guest) will be hosting, along with six other celebrity chefs, a refined three-hour culinary experience, the Chef’s Course Dinner Series, at Church Key in West Hollywood. It begins with a reception featuring a selection of passed hors d’oeuvres followed by a seated dinner and premium wine pairings. The benefit dinner is limited to 44 seats. Tickets are available online at $125 per person and 100 percent of the proceeds will benefit Piggy Bank.

Our own Chef Andrew Gruel is preparing a course with a Spring theme. Also on the distinguished chefs’ team is Ray Garcia (Broken Spanish) and Eric Greenspan (Mare, The Roof on Wilshire, Greenspan’s Grilled Cheese.)

Piggy Bank seeks to build a future for family farming with the goal of changing the future of food and promoting long-term farming sustainability. Piggy Bank will raise heritage breed pigs to be gifted to new farmers and culinary schools, assist new family farms with herd development and help existing farms challenged by disaster.

Play

Show 123, May 23, 2015: Show Preview with Guest Host Chef Andrew Gruel and Producer & Co-Host Andy Harris

Andrew GruelExecutive Chef Andrew Gruel of the rapidly growing Slapfish empire with restaurants in Huntington Beach, Laguna Beach, and, now, Newport Beach is today’s special Guest Host.

We’re always up for a premium juicy burger on the “SoCal Restaurant Show” and May is National Burger Month. We’re celebrating with Chef Christian Page (ex- Short Order) who lovingly revived the iconic (and fondly remembered) Cassell’s Burgers in Koreatown six months ago. To commemorate National Hamburger Day on May 28th Cassell’s is hosting a Total Steer Grind.

Memorial Day Weekend is a perfect time to savor a local craft beer.

We’re tapping the keg to preview the 7th Annual Pechanga Microbrew Festival and Chili Cookoff on Saturday, June 6th from 1:00 p.m. to 5:00 p.m. in Temecula. One of the participating craft breweries is the fast-growing Golden Road Brewing in Los Angeles and with a new brewery and tap room soon to be located across the street from Angel Stadium in Anaheim. The veteran, award-winning brewmaster for the future Orange County facility, Victor Novak is our guest.

Krystyn Navarro is the Chef de Partie at Thomas Keller’s Bouchon Beverly Hills. Last year she won the New Orleans competition for the prestigious Ment’or BKB Foundation’s Young Chef Competition Series. She is currently completing her stagiaire at [One] in Chapel Hill, NC. Applications (due by June 1st) are now open for the 2015 competitions in Chicago, Los Angeles, Houston and New York City. Krystyn Navarro joins us with all the needed 411.

When we last spoke with Celebrity Chef Eric Greenspan he was just about to compete on Food Network’s Chopped – All-Stars Tournament,” Part 1 against Madison Cowan, Brian Malarkey and Art Smith. We’ll get updated on the results of that intense cook-off. Chef Eric was also about to launch a mysterious new seafood concept on what was previously the hidden back patio of The Foundry. That restaurant, now open, is Mare with a focus on fresh seafood priced at a great value. You enter through Greenspan’s Grilled Cheese. Chef Eric is with us to provide all the needed updates.

Before he went out on his own to open the popular Tar & Roses in Santa Monica in 2012, Executive Chef Andrew Kirschner was best known as Executive Chef and partner at Wilshire, also in Santa Monica.

Now Chef Kirschner is expanding the restaurant empire with the launch of the Santa Monica Yacht Club located a short walk away from Tar & Roses. Unlike Tar & Roses with its emphasis on the wood-burning grill the focus at SMYC is on seafood with small plates. Andrew Kirschner is our guest.

Don’t miss Chef Andrew Gruel’s new restaurant makeover series, “Say It To My Face” on FYI. An original episode is aired every Thursday evening with an encore episode thereafter. Check your local listings. On-line food reviewers confront restaurateurs with the shortcomings of their establishments. It’s then up to Chef Andrew and his colleague, Chef Anthony Dispensa, to coach the chef and restaurateur to achieve a much higher level of guest satisfaction when the on-line reviews return for another look! Sometimes it’s tough-love…

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

Play

Show 123, May 23, 2015: Executive Chef/Proprietor Eric Greenspan of Mare and Greenspan’s Grilled Cheese

Eric GreenspanWhen we last spoke with the always on the go Celebrity Chef Eric Greenspan he was just about to compete on Food Network’s Chopped – All-Stars Tournament,” Part 1 against Madison Cowan, Brian Malarkey and Art Smith. We’ll get updated on the results of that intense cook-off.

Chef Eric was also about to launch a mysterious new seafood concept on what was previously the hidden back patio of The Foundry on Melrose. That restaurant, now open, is Mare with a focus on fresh seafood. It’s located in the back of the Melrose Umbrella Company. You enter through Greenspan’s Grilled Cheese located next door.

Mare opens on Weeknights at 5:00 p.m. On Saturday and Sunday service starts at 3:00 p.m. Reservations are accepted for groups of six, or more, guests. You can call ahead and get a feel for anticipated wait-times.

Current menu highlights are Fried Smelt with roasted lemon and Whole Branzino with fig pomegranate sauce. There is also a fun “Choose Your Own Shellfish” option (black mussels, clams or shrimp) with a “Choose Your Broth” selection (leek and white wine, tomato fennel, pistou, spicy sausage romesco, or vadouvan green apple.)

Chef Eric is with us to provide all the needed updates.

Play

May 23: Christian Page, Victor Novak, Krystyn Navarro, Eric Greenspan, Andrew Kirschner

Podcasts

Segment One: Show Preview with Guest Host Chef Andrew Gruel and Producer & Co-Host Andy Harris
Segment Two: Owner/Chef Christian Page, Cassell’s Hamburgers
Segment Three: Brewmaster Victor Novak, Golden Road Brewing Part One
Segment Four: Brewmaster Victor Novak, Golden Road Brewing Part Two
Segment Five: Ment’or BKB Foundation’s Young Chef Competition
Segment Six: Executive Chef/Proprietor Eric Greenspan of Mare and Greenspan’s Grilled Cheese
Segment Seven: Executive Chef/Proprietor Andrew Kirschner, Santa Monica Yacht Club and Tar & Roses, Santa Monica Part One
Segment Eight: Executive Chef/Proprietor Andrew Kirschner, Santa Monica Yacht Club and Tar & Roses, Santa Monica Part Two

Andrew GruelExecutive Chef Andrew Gruel of the rapidly growing Slapfish empire with restaurants in Huntington Beach, Laguna Beach, and, now, Newport Beach is today’s special Guest Host.

Happy Memorial Day Weekend.

Now a tempting preview of Saturday’s high octane, holiday-special show.

We’re always up for a premium juicy burger on the “SoCal Restaurant Show” and May is National Burger Month. We’re celebrating with Chef Christian Page (ex- Short Order) who lovingly revived the iconic (and fondly remembered) Cassell’s Burgers in Koreatown six months ago. To commemorate National Hamburger Day on May 28th Cassell’s is hosting a Total Steer Grind.

Memorial Day Weekend is a perfect time to savor a local craft beer.

We’re tapping the keg to preview the 7th Annual Pechanga Microbrew Festival and Chili Cookoff on Saturday, June 6th from 1:00 p.m. to 5:00 p.m. in Temecula. One of the participating craft breweries is the fast-growing Golden Road Brewing in Los Angeles and with a new brewery and tap room soon to be located across the street from Angel Stadium in Anaheim. The veteran brewmaster for the future Orange County facility, Victor Novak is our guest.

Krystyn Navarro is the Chef de Partie at Thomas Keller’s Bouchon Beverly Hills. Last year she won the New Orleans competition for the prestigious Ment’or BKB Foundation’s Young Chef Competition Series. She is currently completing her stagiaire at [One] in Chapel Hill, NC. Applications (due by June 1st) are now open for the 2015 competitions in Chicago, Los Angeles, Houston and New York City. Krystyn Navarro joins us with all the needed 411.

When we last spoke with Celebrity Chef Eric Greenspan he was just about to compete on Food Network’s “Chopped – All-Stars Tournament,” Part 1 against Madison Cowan, Brian Malarkey and Art Smith. We’ll get updated on the results of that intense cook-off. Chef Eric was also about to launch a mysterious new seafood concept on what was previously the hidden back patio of The Foundry. That restaurant, now open, is Mare with a focus on fresh seafood. You enter through Greenspan’s Grilled Cheese. Chef Eric is with us to provide all the needed updates.

Before he went out on his own to open the popular Tar & Roses in Santa Monica in 2012, Executive Chef Andrew Kirschner was best known as Executive Chef and partner at Wilshire, also in Santa Monica.

Now Chef Kirschner is expanding the restaurant empire with the launch of the Santa Monica Yacht Club located a short walk away from Tar & Roses. Unlike Tar & Roses with its emphasis on the wood-burning grill the focus at SMYC is on seafood with small plates. Andrew Kirschner is our guest.

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

Christian PageWe’re always up for a premium, juicy burger on the “SoCal Restaurant Show” and May is National Burger Month. We’re celebrating with Chef Christian Page (ex- Short Order) who lovingly revived the iconic (and fondly remembered) Cassell’s Burgers (originally established in 1948) in Koreatown six months ago. In its prime Cassell’s Hambugers was as well-known to the burger-craving, Downtown foodie crowd as The Apple Pan is to Westsiders.

The revived Cassell’s serving breakfast, lunch and dinner is located at the corner of 6th St. and Normandie Ave. on ther ground floor of the historic (and renovated) Hotel Normandie. Chef Page also provides the food for functions at the Hotel as well as room service.

“We’ve added to the original hamburger stand with a classic 50s breakfast menu, coffee bar, house made sodas and a fully stocked bar. The soul of the restaurant stays true to founder Al Cassell’s original principles of being a hamburger shop with a focus on premium beef, ground daily in-house. All of our burgers are still cooked on Al Cassell’s original crossfire broiler, ground with the original grinder and pattied with the original press.”

To commemorate National Hamburger Day on May 28th Cassell’s is hosting a Total Steer Grind.

Victor Novak of Taps Fish House and Brewery in BreaMemorial Day Weekend is a perfect time to savor a distinctive local craft beer. We’re tapping the keg to preview the 7th Annual Pechanga Microbrew Festival and Chili Cookoff on Saturday, June 6th from 1:00 p.m. to 5:00 p.m. in Temecula inside the Pechanga Grand Ballroom. The charitable beneficiary is Habitat for Humanity Inland Valley.

For one price 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 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. Attendees can vote for their favorite chili among the bunch.

One of the participating craft breweries is the fast-growing Golden Road Brewing in Los Angeles. Announced is a new production brewery and tap room soon to be located across the street from Angel Stadium on E. Orangewood Ave. in Anaheim.

The brewmaster for the future Orange County facility, Victor Novak, is our guest.

Microbrew Festival tickets are $50.00. Guests receive a two ounce souvenir glass to sample unlimited beer tastings. Designated driver tickets are available for $30.00. Both ticket levels let attendees taste all chili and other gourmet food samples, take in live music by two bands including iconic bassist Lee Rocker of The Stray Cats, and an extensive silent auction. Guests must be 21 or older to attend. For tickets or more information, visit www.Pechanga.com or call 877.711.2946.

One of the participating craft breweries at the Perchanga Microbrew Festival is the fast-growing Golden Road Brewing in Los Angeles and with a new brewery and tap room soon to be located across the street from Angel Stadium in Anaheim. Long-time TAPS brewmaster Victor Novak has moved to Golden Road Brewing to be the brewmaster for Orange County.

In 2011, beer enthusiasts Meg Gill and Tony Yanow founded Golden Road Brewing to bring fresh beer to the local market in the most sustainable way possible. Brewed and canned in Los Angeles, Golden Road’s year-round offerings include Point the Way IPA, Golden Road Hefeweizern, Get Up Offa That Brown and Wolf Among Weeds IPA.

Krystyn Navarro and Daniel BouludKrystyn Navarro is the Chef de Partie at Thomas Keller’s Bouchon Beverly Hills. Last year she won the New Orleans competition for the prestigious Ment’or BKB Foundation’s Young Chef Competition Series. She is currently completing her stagiaire at [One] in Chapel Hill, NC. Applications (due by June 1st) are now open for the 2015 competitions in Chicago, Los Angeles, Houston and New York City.

The Los Angeles competition is set for August 27th, 2015.

“Ment’or BKB Foundation is proud to host our 2nd annual Young Chef Competition series, designed to help find up and coming culinary leaders, identify future ambassadors for the culinary arts, and showcase the skill level and cuisine in America. These public competitions will take place in four different cities across the country. Young cooks will be asked to demonstrate their technical skills and creativity in a spirited and challenging contest.”

All chefs ages 22-27 who are currently eligible to work in the Unites States, and have at least 3 years of work experience, are invited to apply for the 2015 Young Chef Competition Series on the ment’or website.

Each 1st place team will receive a $10,000 prize, which the candidate may use towards a stage.

Krystyn Navarro joins us with all the needed 411.

Eric GreenspanWhen we last spoke with the always on the go Celebrity Chef Eric Greenspan he was just about to compete on Food Network’s Chopped – All-Stars Tournament,” Part 1 against Madison Cowan, Brian Malarkey and Art Smith. We’ll get updated on the results of that intense cook-off.

Chef Eric was also about to launch a mysterious new seafood concept on what was previously the hidden back patio of The Foundry. That restaurant, now open, is Mare with a focus on fresh seafood. It’s located in the back of the Melrose Umbrella Company. You enter through Greenspan’s Grilled Cheese located next door.

Mare opens on Weeknights at 5:00 p.m. On Saturday and Sunday service starts at 3:00 p.m.

Current menu highlights are Fried Smelt with roasted lemon and Whole Branzino with fig pomegranate sauce. There is also a fun “Choose Your Own Shellfish” option (black mussels, clams or shrimp) with a “Choose Your Broth selection (leek and white wine, tomato fennel, pistou, spicy sausage romesco, or vadouvan green apple.)

Chef Eric is with us to provide all the needed updates.

Andrew KirschnerBefore he ventured out on his own to open the popular Tar & Roses in Santa Monica in 2012, Executive Chef Andrew Kirschner was best known as Executive Chef and partner at Wilshire, also in Santa Monica.

Now Chef Kirschner is expanding his restaurant empire with the launch of the Santa Monica Yacht Club located a short walk away from Tar & Roses on Santa Monica Blvd. Unlike Tar & Roses with its emphasis on the wood-burning grill the focus at SMYC is on seafood with small plates.

“With Tar & Roses Kirschner aims to share a restaurant that speaks to his travels and deeply ingredient-focused food philosophy. With influences from around the world and the rustic touch of a wood-burning oven, quality ingredients and bold flavors combine to create a menu that merges classical cuisine with modern sensibilities.”

Andrew Kirschner is our guest.

Now Chef Kirschner is expanding his restaurant empire with the launch of the Santa Monica Yacht Club located a short walk away from Tar & Roses in Santa Monica. Unlike Tar & Roses with its emphasis on the wood-burning grill the focus at SMYC is on seafood with small plates and an active bar.

Early menu highlights include Salt Cod Brandade Fritters with white anchovy and lemon mayo, BBQ Eel Lunch Box with rice, egg, togarashi, and sweet soy, and Spaghetti Bottarga with chili, garlic, and breadcrumbs.

Podcasts

Segment One: Show Preview with Guest Host Chef Andrew Gruel and Producer & Co-Host Andy Harris
Segment Two: Owner/Chef Christian Page, Cassell’s Hamburgers
Segment Three: Brewmaster Victor Novak, Golden Road Brewing Part One
Segment Four: Brewmaster Victor Novak, Golden Road Brewing Part Two
Segment Five: Ment’or BKB Foundation’s Young Chef Competition
Segment Six: Executive Chef/Proprietor Eric Greenspan of Mare and Greenspan’s Grilled Cheese
Segment Seven: Executive Chef/Proprietor Andrew Kirschner, Santa Monica Yacht Club and Tar & Roses, Santa Monica Part One
Segment Eight: Executive Chef/Proprietor Andrew Kirschner, Santa Monica Yacht Club and Tar & Roses, Santa Monica Part Two

Show 119, April 25, 2015: Show Preview with Producer & Co-Host Andy Harris

It’s celebrity chef season on the “SoCal Restaurant Show” and we’re well-represented ! Now a preview of today’s delightfully overstuffed show.

First, a recap of “The Big Cheese” Grilled Cheese Festival & Competition held last Monday night, April 20th at Provisions Market in Orange hosted by The OC Baking Co. and Provisions Market and benefiting You Are Special, a local nonprofit that operates a food pantry to feed the hungry in the Orange Community.

One of the most exciting collections of Awards presented by the James Beard Foundation annually is the America’s Classics. This honor is given to regional establishments, often family-owned, that are treasured for their quality food, local character, and lasting appeal. One of the five recipients for 2015 is Los Angeles’ Guelaguetza located in Koreatown and founded in 1994. Representing the second generation of proud family ownership is our in-studio guest, Bricia Lopez.

A really unusual Rioja Gran Reserva Dinner featuring incredible vintage years from Spain’s Bodegas Faustino is coming up at Scott’s Restaurant in Costa Mesa on Thursday evening May 7th. This is part of the ongoing Wine Exchange’s Wine + Food series. The 2001 Gran Reserva was selected by Decanter magazine as their “Wine of the Year” in 2013. Scott’s Executive Chef Michael Doctulero has created a dazzling four-course menu especially for the evening. Chef Doctulero and Wine Exchange’s Kyle Meyer join us with all the salivating details.

Chef Jet Tila, the Emeritus Host of the “SoCal Restaurant Show,” really needs no introduction. He’s the Royal Thai Government’s official Culinary Ambassador to the United States. Jet is the most-used permanent solo judge on Food Network’s hit series, “Cutthroat Kitchen” with host Alton Brown. Jet is with us to discuss his participation in Food Network’s upcoming “Chopped All-Stars Tournament.” A cool $75,000 is on the line for the winning celebrity chef’s charity!

ou know celebrity chef Eric Greenspan from his National Geographic Channel series, “Eric Greenspan is Hungry.” Chef Eric is back on Food Network with the “Chopped All-Star Tournament: Part 1.” It premiers on Tuesday, April 28th. Each celebrity chef is playing for the $75,000 grand prize for their favorite charity. In Heat 1 Chef Eric is pitted against Madison Cowan, Brian Malarkey and Art Smith.

The Winery Restaurant & Wine Bar presents its 7th Annual “Sunday in the Vineyard” fundraiser on Sunday, May 17th, 2015 from 2:00 p.m. to 5:00 p.m. The benefit features a wine tasting with more than 80 wines, many of which are considered unique and rare finds from boutique wineries spanning the globe. The walk-around event will be held alongside a collection of rare automobiles at the Marconi Automotive Museum in Tustin. It benefits the Marconi Foundation for Kids and the Eddie Guardado Foundation. The afternoon also includes a sampling of passed hors d’oeuvres by The Winery’s Executive Chef and Partner, Yvon Goetz along with live and silent auctions. Priscilla Marconi, representing The Marconi Foundation For Kids, is our guest.

San Diegans fondly remember Chef Riko Bartolome as the chef/proprietor of the highly regarded Asia –Vous in Escondido. Chef Riko is now the executive chef of Montage Kapalua Bay in Maui where he oversees all culinary experiences there including the resort’s signature restaurant, Cane & Canoe. Chef Riko joins us from Maui.

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

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Show 119, April 25, 2015: Chef Eric Greenspan

Eric GreenspanYou probably recognize celebrity chef Eric Greenspan from his National Geographic Channel series, Eric Greenspan is Hungry.” Chef Eric is also the proprietor of Greenspan’s Grilled Cheese and The Roof on Wilshire, both in Los Angeles.

Chef Eric is back on Food Network with the “Chopped All-Stars Tournament: Part 1.” It premiers on Tuesday, April 28th. Each celebrity chef is playing for the $75,000 grand prize for their favorite charity. In Heat 1 Chef Eric is pitted against Madison Cowan, Brian Malarkey and Art Smith.

In the first round, a slimy ingredient provokes some disgusted reactions from the competitors and judges. In the entrée round, the beautiful fish in the basket leads the chefs to make some surprising mistakes. And when the two finalists go in totally different directions with their desserts, it’s up in the air which approach will be more pleasing to the judges. Judges for this episode are Maneet Chauhan, Scott Conant and Amanda Freitag.

Greenspan’s Grilled Cheese just finished a very well-received three-month pop-up at Westfield Century City. A sandwich created for Century City has proved so popular that it is now on the menu on Melrose. Look for expanded hours soon.

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April 25: Bricia Lopez, Wine Exchange, Scott’s Restaurant, Jet Tila, Eric Greenspan, Marconi Foundation For Kids, Montage Kapalua Bay

Podcasts

Segment One: Show Preview with Producer & Co-Host Andy Harris
Segment Two: Bricia Lopez, Guelaguetza, Los Angeles
Segment Three: Wine Exchange’s Rioja Gran Reserva Dinner
Segment Four: Chef Jet Tila
Segment Five: Chef Eric Greenspan
Segment Six: Sunday in the Vineyard Benefit
Segment Seven: Executive Chef Riko Bartolome, Montage Kapalua Bay, Maui
Segment Eight: Bricia Lopez and Fernando Lopez, Jr, Guelaguetza

It’s celebrity chef season on the “SoCal Restaurant Show” and we’re well-represented ! Now a preview of today’s delightfully overstuffed show.

One of the most exciting collections of Awards presented by the James Beard Foundation annually is the America’s Classics. This honor is given to regional establishments, often family-owned, that are treasured for their quality food, local character, and lasting appeal. One of the five recipients for 2015 is Los Angeles’ Guelaguetza located in Koreatown and founded in 1994. Representing the second generation of proud family ownership is our in-studio guest, Bricia Lopez.

A really unusual Rioja Gran Reserva Dinner featuring incredible vintage years from Spain’s Bodegas Faustino is coming up at Scott’s Restaurant in Costa Mesa on Thursday evening May 7th. This is part of the ongoing Wine Exchange’s Wine + Food series. The 2001 Gran Reserva was selected by Decanter magazine as their “Wine of the Year” in 2013. Scott’s Executive Chef Michael Doctulero has created a dazzling four-course menu especially for the evening. Chef Doctulero and Wine Exchange’s Kyle Meyer join us with all the salivating details.

Chef Jet Tila, the Emeritus Host of the “SoCal Restaurant Show,” really needs no introduction. He’s the Royal Thai Government’s official Culinary Ambassador to the United States. Jet is the most-used permanent solo judge on Food Network’s hit series, “Cutthroat Kitchen” with host Alton Brown. Jet is with us to discuss his participation in Food Network’s upcoming “Chopped All-Stars Tournament.” A cool $75,000 is on the line for the winning celebrity chef’s charity!

ou know celebrity chef Eric Greenspan from his National Geographic Channel series, “Eric Greenspan is Hungry.” Chef Eric is back on Food Network with the “Chopped All-Star Tournament : Part 1.” It premiers on Tuesday, April 28th. Each celebrity chef is playing for the $75,000 grand prize for their favorite charity. In Heat 1 Chef Eric is pitted against Madison Cowan, Brian Malarkey and Art Smith.

The Winery Restaurant & Wine Bar presents its 7th Annual “Sunday in the Vineyard” fundraiser on Sunday, May 17th, 2015 from 2:00 p.m. to 5:00 p.m. The benefit features a wine tasting with more than 80 wines, many of which are considered unique and rare finds from boutique wineries spanning the globe. The walk-around event will be held alongside a collection of rare automobiles at the Marconi Automotive Museum in Tustin. It benefits the Marconi Foundation for Kids and the Eddie Guardado Foundation. The afternoon also includes a sampling of passed hors d’oeuvres by The Winery’s Executive Chef and Partner, Yvon Goetz, along with live and silent auctions. Priscilla Marconi, representing The Marconi Foundation For Kids, is our guest.

San Diegans fondly remember Chef Riko Bartolome as the chef/proprietor of the highly regarded Asia –Vous in Escondido. Chef Riko is now the executive chef of Montage Kapalua Bay in Maui where he oversees all culinary experiences there including the resort’s signature restaurant, Cane & Canoe. Chef Riko joins us from Maui.

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

Bricia LopezOne of the most exciting series of Awards presented by the James Beard Foundation annually is the America’s Classics. This honor is given to regional establishments, often family-owned, that are treasured for their quality food, local character, and lasting appeal. One of the five recipients for 2015 is Los Angeles’ Guelaguetza located in Koreatown and founded in 1994. This year’s honorees will be celebrated at the 25th anniversary James Beard Foundation Awards taking place on Monday, May 4th at Lyric Opera of Chicago.

Guelaguetza, founded by Fernando Lopez in 1994, is the center of Oaxacan life in Los Angeles, and the setting for countless quinceaneras, weddings, and anniversaries. A sprawling restaurant located in Koreatown, it features live music on a bandstand every night. Open for breakfast, lunch and dinner, the restaurant draws both homesick Oaxacans and outlanders in search of honest Oaxacan foods.

Representing the proud second generation of family ownership is our in-studio guest, Bricia Lopez.

Michael DoctuleroA really unusual Rioja Gran Reserva Dinner featuring a series of incredible vintage years from Spain’s Bodegas Faustino is coming up at Scott’s Restaurant in Costa Mesa on Thursday evening May 7th. This is part of the ongoing Wine Exchange’s Wine + Food series. Scott’s Executive Chef Michael Doctulero has created a dazzling, all-original four-course menu for the evening.

The 2001 Gran Reserva was selected by Decanter magazine as their “Wine of the Year” in 2013. The Bodegas Faustino wines show the love for the land and the expertise of a family of winemakers with a tradition of winemaking for over 150 years.

Being poured at the Scott’s evening are the 1964, ’71, ’85, ’87, ’90, ’91 and 2001 Gran Reserva vintages, as well as a preview of the heralded 2004 Gran Reserva.

Tickets are $179 per guest, all inclusive. The evening will sell-out.

Chef Doctulero and Wine Exchange’s Kyle Meyer (President and Director of Purchasing) join us with all the salivating details.

Jet Tila and a heritage pig at Cochon 555 in 2013Chef Jet Tila, the Emeritus Host of the “SoCal Restaurant Show” really needs no introduction. He’s the Royal Thai Government’s official Culinary Ambassador to the United States. He’s involved with Stir Market on Beverly Blvd. Jet is the most-used permanent solo judge on Food Network’s Cutthroat Kitchen with host Alton Brown.

Jet is with us to discuss his participation in Food Network’s upcoming “Chopped All-Stars Tournament.” A cool $75,000 is on the line for the winning celebrity chef’s charity!

Jet’s heat is “All-Stars Tournament: Part 4” where there is just one more spot in the Grand Finale up for grabs. Competing with Chef Jet are Rocco DiSpiritio, Fabio Viviani and Lee Anne Wong. “The All-Stars open the appetizer baskets and find a succulent seafood and an Asian pastry. In the entrée round, the chefs will need to get creative in order to cook a perfect piece of beef in time. And some fish-shaped snacks meet crystals that pop in the dessert round.”

Look for Chef Jet in the new PBS series, Lucky Chow with hostess Danielle Chang the creator of the Lucky Rice festivals. Jet’s episode is celebrating Thai New Year with stops in Los Angeles, Las Vegas and in New York at the James Beard Foundation.

Eric GreenspanYou probably recognize celebrity chef Eric Greenspan from his National Geographic Channel series, Eric Greenspan is Hungry.” Chef Eric is also the proprietor of Greenspan’s Grilled Cheese and The Roof on Wilshire, both in Los Angeles.

Chef Eric is back on Food Network with the “Chopped All-Stars Tournament : Part 1.” It premiers on Tuesday, April 28th. Each celebrity chef is playing for the $75,000 grand prize for their favorite charity. In Heat 1 Chef Eric is pitted against Madison Cowan, Brian Malarkey and Art Smith.

In the first round, a slimy ingredient provokes some disgusted reactions from the competitors and judges. In the entrée round, the beautiful fish in the basket leads the chefs to make some surprising mistakes. And when the two finalists go in totally different directions with their desserts, it’s up in the air which approach will be more pleasing to the judges. Judges for this episode are Maneet Chauhan, Scott Conant and Amanda Freitag.

Priscilla MarconiThe Winery Restaurant & Wine Bar presents its 7th Annual “Sunday in the Vineyard” fundraiser on Sunday, May 17th, 2015 from 2:00 p.m. to 5:00 p.m. The benefit features a premium wine tasting with more than 80 wines, many of which are considered unique and rare finds from boutique wineries spanning the globe.

The event will be held alongside a collection of rare automobiles at the Marconi Automotive Museum in Tustin. It benefits the Marconi Foundation for Kids and the Eddie Guardado Foundation. The afternoon also includes a sampling of passed hors d’oeuvres by The Winery’s Executive Chef and Partner, Yvon Goetz, along with live and silent auctions.

“This is our seventh year hosting “Sunday in the Vineyard” and, judging by the success of the first six years, during which we raised approximately $308,000, it’s well on its way to becoming an event that will continue to make a positive impact by raising significant funds for worthy organizations in our community,” commented JC Clow, Managing Partner at The Winery Restaurant & Wine Bar. “We’re delighted to have formed a long-term partnership with the Marconi Foundation for Kids that will continue to support the efforts of nonprofits.”

Priscilla Marconi, representing The Marconi Foundation For Kids, is our guest.

Riko BartolomeSan Diegans fondly remember Chef Riko Bartolome as the chef/proprietor of the highly regarded Asia –Vous in Escondido. Chef Riko is now the executive chef of Montage Kapalua Bay in Maui where he oversees all culinary experiences there including the resort’s signature restaurant, Cane & Canoe. With extensive Hawaiian experience, Bartolome created a menu at Cane & Canoe inspired by the Island’s multicultural heritage serving modern Hawaiian fare, with Asian influences.

Known for his signature Asian fusion style Chef Riko graduated from the Culinary Institute of America in Hyde Park, NY, and began his career at Hyatt Regency Aventine in La Jolla, CA. Bartolome has directed culinary programs at luxury hotels including Grand Wailea Maui, Hawaii, as well as Hotel Nikko’s Pangaea (Los Angeles), Hotel Del Coronado’s Crown Room, W Hotel, and Asia-Vous, all located in the San Diego area.

Earlier in the year Chef Riko participated in the Maui Convention and Visitor’s Bureau’s “cultural chef exchanges” series. The culinary tour sent top Maui chefs to the West Coast to join chefs in their own kitchens in Los Angeles and San Francisco to create joint food experiences.

Chef Riko joins us from Maui.

Bricia LopezOne of the most exciting series of Awards presented by the James Beard Foundation annually is the America’s Classics. This honor is given to regional establishments, often family-owned, that are treasured for their quality food, local character, and lasting appeal. One of the five recipients for 2015 is Los Angeles’ Guelaguetza located in Koreatown and founded in 1994. This year’s honorees will be celebrated at the 25th anniversary James Beard Foundation Awards taking place on Monday, May 4th at Lyric Opera of Chicago.

Bricia Lopez, one of the four children of Fernando Lopez and Maria de Jesus, now runs the restaurant along with her brother, Fernando Lopez, Jr., and her sister, Paulina Lopez. They have added a mescal bar and often bring in top producers from Mexico for seminars. The real star, however, remains the soulful Oaxacan food, including enfrijolados, tamales steamed in banana leaves with mole, bowls of goat stew, and big rounds of tiayudas, baked corn tortillas topped with semi-dried beef, Oaxacan cheese, and sometimes even grasshoppers.

Podcasts

Segment One: Show Preview with Producer & Co-Host Andy Harris
Segment Two: Bricia Lopez, Guelaguetza, Los Angeles
Segment Three: Wine Exchange’s Rioja Gran Reserva Dinner
Segment Four: Chef Jet Tila
Segment Five: Chef Eric Greenspan
Segment Six: Sunday in the Vineyard Benefit
Segment Seven: Executive Chef Riko Bartolome, Montage Kapalua Bay, Maui
Segment Eight: Bricia Lopez and Fernando Lopez, Jr, Guelaguetza