Show 262, February 24, 2018: Show Preview with Co-Host Andy Harris

Now an enticing preview of this Saturday’s crave-worthy 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 always here with you live every Saturday with a fresh show.

For the 24th consecutive year the celebrity chef to the stars, Wolfgang Puck, will set the stage for the Oscars’ Governors Ball menu pairing classic Hollywood glamour with culinary whimsy. Working alongside Chef Puck is Wolfgang Puck Catering’s Executive Chef and Vice President, Culinary, Eric Klein (formerly Executive Chef & Partner of Spago Las Vegas.) We’ll have an exclusive kitchen chat with Chef Eric.

Recognized as a warm and welcoming neighborhood eatery for creative modern New Mexican cuisine, lively happy hours, and communal gatherings, Long Beach’s Panxa Cocina solidifies its standing as a go-to staple for food and fun with the launch of “Mimosas & Mutts,” which started on February 17, 2018. Chef Proprietor Art Gonzalez puts on the just dog for us. (He has three canine charges in his own household.)

“In October 2011, Smog City Brewing Co. began brewing beer at the Tustin Brewing Co. (TBC) brewpub. By utilizing TBC’s excess fermentation capacity, Smog City was able to brew well-crafted beers, and personally distribute to restaurants and bars throughout Los Angeles County. We worked to create a presence in the craft brewing community and brewed and distributed 240 barrels in the first year.” In May of 2013 Smog City debuted their own brewery taproom in Torrance. Since then the Taproom has become an amazing home for locals and visitors alike.

Co-founder Laurie Porter taps the keg for us. She is also the President of the Los Angeles County Brewers Guild.

Cochon555, one of the nation’s most talked about premium food, wine and spirit celebration and live-event series, is back on the road in 2018, returning to the Los Angeles area on Sunday, March 11, 2018. Viceroy Santa Monica will play host to a hundred-plus prominent chefs, farmers, sommeliers, distillers, brewers and barkeeps all working in concert to create luxurious moments at this stand-up, all-inclusive bacchanal celebration of tasty heritage breed pork. Founder Brady Lowe is our “hog wild” guest.

Ever think much about the seemingly innocuous plastic straw ? Ultimately plastic doesn’t belong in the ocean yet that’s where millions of straws end up poisoning the ocean with a non-biodegradable item and actually harming sea creatures. Long Beach’s Berlin Bistro’s proprietress, Kerstin Kansteiner, is now taking the lead on making plastic straws “request only’ in a concerted effort to reduce straw pollution and “auto strawing.” Kerstin joins us with the 411 how you can help.

Our always informed Co-Host, Chef Andrew Gruel, encores with his “Ask the Chef” series. Ceviche and Poke are on a lot of restaurant menus these days. There is also a flood of Poke shops opening all over. How do they maintain consistent quality? The fish used needs to be super fresh. It’s the 411 on both Poke and Ceviche. Chef Andrew weighs in.

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

Play

Show 262, February 24, 2018: Executive Chef Eric Klein, Vice President, Culinary, Wolfgang Puck Catering

Eric Klein of Wolfgang Puck CateringFor the 24th consecutive year the celebrity chef to the stars Wolfgang Puck will set the stage for the Oscars’ Governors Ball menu pairing classic Hollywood glamour with culinary whimsy. It’s for 1,500 VIP guests including Oscar winners and Nominees in the Ray Dolby Ballroom on the top level of the Hollywood & Highland Center. It starts immediately following the Oscar telecast on ABC.

Working alongside Chef Puck is Wolfgang Puck Catering’s Executive Chef and Vice President, Culinary, Eric Klein (formerly Executive Chef & Partner of Spago Las Vegas)

The culinary team creates more than 60 imaginative dishes from one-bite hors d’oeuvres to small-plate entrees that will be passed throughout the evening.

Some 32,000 plates of food will be enjoyed by the guests served by a team of 10 maitre d’ staff, 850 service and support staff and 300 culinary staff.

On the order list for the Governors Ball is 350 pounds of Atlantic Bigeye tuna, 15 kilos of American, farm-raised caviar, 250 Maine lobsters, 300 pounds of Miyazaki Wagyu beef, and 800 stone crab claws.

For the first time Ruby Chocolate, a 100 per cent sustainable varietal of limited production premium chocolate from Callebaut is on the menu.

The guests will toast with 1,400 bottles of Piper-Heidsieck (more than 12,000 glasses) and 2,400 bottles of fine wine from Francis Ford Coppola Winery’s Director’s Cut wine collection.

We’ll have an exclusive kitchen chat with Chef Eric.

Play

February 24: The Oscars and Governors Ball, Panxa Cocina, Smog City Brewing, Cochon555, Berlin Bistro

Podcasts

Segment One: Show Preview with Co-Host Andy Harris
Segment Two: Executive Chef Eric Klein, Vice President, Culinary, Wolfgang Puck Catering
Segment Three: Art Gonzalez, Chef / Proprietor, Panxa Cocina, Long Beach
Segment Four: Laurie Porter, Smog City Brewing Co. & President, L.A. County Brewers Guild Part One
Segment Five: Laurie Porter, Smog City Brewing Co. & President, L.A. County Brewers Guild Part Two
Segment Six: Brady Lowe, Founder, Cochon555
Segment Seven: Kerstin Kansteiner, Proprietress, Berlin Bistro, Long Beach
Segment Eight: Chef Andrew Gruel’s “Ask the Chef”

Now an enticing preview of this Saturday’s crave-worthy 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 always here with you live every Saturday with a fresh show.

For the 24th consecutive year the celebrity chef to the stars, Wolfgang Puck, will set the stage for the Oscars’ Governors Ball menu pairing classic Hollywood glamour with culinary whimsy. Working alongside Chef Puck is Wolfgang Puck Catering’s Executive Chef and Vice President, Culinary, Eric Klein (formerly Executive Chef & Partner of Spago Las Vegas. We’ll have an exclusive kitchen chat with Chef Eric.

Recognized as a warm and welcoming neighborhood eatery for creative modern New Mexican cuisine, lively happy hours, and communal gatherings, Long Beach’s Panxa Cocina solidifies its standing as a go-to staple for food and fun with the launch of “Mimosas & Mutts,” which started on February 17, 2018. Chef Proprietor Art Gonzalez puts on the just dog for us. (He has two canine charges in his own household.)

“In October 2011, Smog City Brewing Co. began brewing beer at the Tustin Brewing Co. (TBC) brewpub. By utilizing TBC’s excess fermentation capacity, Smog City was able to brew well-crafted beers, and personally distribute to restaurants and bars throughout Los Angeles County. We worked to create a presence in the craft brewing community and brewed and distributed 240 barrels in the first year.” In May of 2013 Smog City debuted their own brewery taproom in Torrance. Since then the Taproom has become an amazing home for locals and visitors alike.

Co-founder Laurie Porter taps the keg for us. She is also the President of the Los Angeles County Brewers Guild.

Cochon555, one of the nation’s most talked about premium food, wine and spirit celebration and live-event series, is back on the road in 2018, returning to the Los Angeles area on Sunday, March 11, 2018. Viceroy Santa Monica will play host to a hundred-plus prominent chefs, farmers, sommeliers, distillers, brewers and barkeeps all working in concert to create luxurious moments at this stand-up, all-inclusive bacchanal celebration of tasty heritage breed pork. Founder Brady Lowe is our “hog wild” guest.

Ever think much about the seemingly innocuous plastic straw ? Ultimately plastic doesn’t belong in the ocean yet that’s where millions of straws end up poisoning the ocean with a non-biodegradable item and actually harming sea creatures. Long Beach’s Berlin Bistro’s proprietress, Kerstin Kansteiner, is now taking the lead on making plastic straws “request only’ in a concerted effort to reduce straw pollution and “auto strawing.” Kerstin joins us.

Our always informed Co-Host, Chef Andrew Gruel, encores with his “Ask the Chef” series. Ceviche and Poke are on a lot of restaurant menus these days. There is also a flood of Poke shops opening all over. How do they maintain consistent quality? The fish used needs to be super fresh. It’s the 411 on both Poke and Ceviche. Chef Andrew weighs in.

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

Eric Klein of Wolfgang Puck CateringFor the 24th consecutive year the celebrity chef to the stars Wolfgang Puck will set the stage for the Oscars’ Governors Ball menu pairing classic Hollywood glamour with culinary whimsy. It’s for 1,500 VIP guests including Oscar winners and Nominees in the Ray Dolby Ballroom on the top level of the Hollywood & Highland Center. It starts immediately following the Oscar telecast on ABC.

Working alongside Chef Puck is Wolfgang Puck Catering’s Executive Chef and Vice President, Culinary, Eric Klein (formerly Executive Chef & Partner of Spago Las Vegas.)

The culinary team creates more than 50 imaginative dishes from one-bite hors d’oeuvres to small-plate entrees that will be passed throughout the evening.

Some 32,000 plates of food will be enjoyed by the guests served by a team of 10 maitre d’ staff, 850 service and support staff and 300 culinary staff.

On the order list for the Governors Ball is 350 pounds of Atlantic Bigeye tuna, 15 kilos of American, farm-raised caviar, 250 Maine lobsters, 300 pounds of Miyazaki Wagyu beef, and 800 stone crab claws.

The guests will toast with 1,400 bottles of Piper-Heidsieck (more than 12,000 glasses) and 2,400 bottles of fine wine from Francis Ford Coppola Winery’s Director’s Cut wine collection.

We’ll have an exclusive kitchen chat with Chef Eric.

Arthur GonzalezRecognized as a warm and welcoming neighborhood eatery for creative modern New Mexican cuisine, lively happy hours, and communal gatherings, Long Beach’s Panxa Cocina solidifies its standing as a go-to staple for food and fun with the launch of “Mimosas & Mutts,” which started on February 17, 2018.

This monthly brunch gathering features a special invite to our four-legged friends as Executive Chef and Owner Arthur Gonzalez welcomes brunch-goers to bring their canine companions to the sunny patio at Panxa Cocina located in the buzzing Belmont Heights neighborhood on the third Saturday of every month from 10 a.m. to 3 p.m.

The convivial brunch event launched on the first weekend of the Year of the Dog in the Chinese Lunar calendar, with much fanfare and Instagram-worthy local dogs. The monthly gathering provides a dog-friendly menu of Southwestern staples like rice and beans for the slobbery set, as well as a free juice flight to accompany bottles of champagne for thirsty dog moms and dads.

“Panxa Cocina encourages all dog-owners to enjoy favorites from the New Mexican-inspired brunch menu, including Blue Corn Piñon Pancakes, Chilaquilas Roja, Smothered Breakfast Burrito, and Stacked Enchiladas, as well as classic and new-fangled brunch libations from accomplished Bar Manager Greg Goins. Guests are also encouraged to use the hashtag: #pupsatpanxa to share their experiences on social media.”

Chef Proprietor Art Gonzalez puts on the just dog for us. (He has two canine charges in his own household.)

Laurie Porter“In October 2011, Smog City Brewing Co. began brewing beer at the Tustin Brewing Co. (TBC) brewpub. By utilizing TBC’s excess fermentation capacity, Smog City was able to brew well-crafted beers, and personally distribute to restaurants and bars throughout Los Angeles County. We worked to create a presence in the craft brewing community and brewed and distributed 240 barrels in the first year.”

“By 2012, we’d grown faster than ever expected. After the purchase of our own full-scale brewing equipment, we formalized plans for our new brewery and taproom in Torrance, CA. In 2013, we received final building and license approvals and began brewing and opened our brewery taproom in May of 2013. Our Taproom in Torrance has become an amazing home for locals and visitors alike.”

“In January of 2017, we had an opportunity to join a unique and progressive project called SteelCraft in Long Beach. SteelCraft is a re-purposed outdoor food hall made entirely out of recycled shipping containers. This gorgeous outdoor beer garden has plenty of flavorful food options to choose from while you drink a delicious Smog City Beer.”

“Stop in and see us for a taste of our proven and experimental beers in Long Beach or a tour of our brewery & taproom in Torrance.”

Co-founder Laurie Porter taps the keg for us. She is also the President of the Los Angeles County Brewers Guild.

Laurie Porter is also The President of the L.A. County Brewers Guild with over 50-member breweries in Los Angeles County.

The mission of the Los Angeles County Brewers Guild is to promote and protect local independently-owned craft breweries and advocate for the strengthening of the craft beer industry. The LABG strives to encourage the growth of world-class beer culture within L.A. county through various educational efforts and aims to stimulate growth through community engagement. Formally founded in 2013, the LABG is a federally recognized 501(c)6 non-profit organization.

Brady Lowe of Cochon 555Cochon555, one of the nation’s most talked about premium food, wine and spirit celebration and live-event series, is back on the road in 2018, returning to the Los Angeles area on Sunday, March 11, 2018. Viceroy Santa Monica will play host to a hundred-plus prominent chefs, farmers, sommeliers, distillers, brewers and barkeeps all working in concert to create luxurious moments at this stand-up, all-inclusive bacchanal celebration of tasty heritage breed pork.

Cochon555’s 2018 group of cutting-edge chefs from across the city has each participant cooking one whole heritage breed pig raised by a family farm. The competing chefs include Sammy Monsour of Preux & Proper, Brian Redzikowski of Kettner Exchange, Thomas Bille of Otium, Lord Maynard Llera of Mason and Hugo Bolanos of Wolfgang Puck at Hotel Bel-Air.

One week before the event, each chef receives a 200-pound heritage breed pig sustainably sourced from Cook Pigs Ranch, Rancho Llano Seco, Winfield Farm, Sowbelly Sustainable Farm, and Peads & Barnetts to create a maximum of 6 dishes for competition. With dozens of bites from iconic local chefs, boutique distillers, and artisan winemakers, the event is akin to an epic tasting menu of heritage breed pork with endless beverage pairings taken standing up.

To win the friendly competition for a cause, a chef’s menu must woo twenty celebrity judges with their “Judge’s Plate” scored on utilization; technique; and overall flavor and be voted “best bite of the day” by guests. The winning “Prince or Princess of Pork” in Los Angeles will advance to the national finale, Grand Cochon, a head-to-tail, winner-takes-all showdown for the crown in Chicago on September 30th.

Founder Brady Lowe is our “hog wild” guest.

Kerstin KansteinerEver think much about the seemingly innocuous plastic straw? Ultimately plastic doesn’t belong in the ocean yet that’s where millions of straws end up poisoning the ocean with a non-biodegradable item and harmful to sea creatures.

Long Beach’s Berlin Bistro’s community-minded proprietress, Kerstin Kansteiner, is now taking the lead on making plastic straws “request only’ in a concerted effort to reduce straw pollution and “auto strawing.”

  • Americans go through 500 million plastic straws a day!
  • The USA can fill up 127 school buses with the straws we use every single day in this country

Kerstin joins us.

Andrew Gruel and his son WilliamOur always informed Co-Host, Chef Andrew Gruel, encores with his Ask the Chef series. Ceviche and Poke are on a lot of restaurant menus these days. There is also a flood of Poke shops opening all over. How do they maintain consistent quality? The fish used needs to be super fresh. It’s the 411 on both Poke and Ceviche.

Chef Andrew weighs in.

Podcasts

Segment One: Show Preview with Co-Host Andy Harris
Segment Two: Executive Chef Eric Klein, Vice President, Culinary, Wolfgang Puck Catering
Segment Three: Art Gonzalez, Chef / Proprietor, Panxa Cocina, Long Beach
Segment Four: Laurie Porter, Smog City Brewing Co. & President, L.A. County Brewers Guild Part One
Segment Five: Laurie Porter, Smog City Brewing Co. & President, L.A. County Brewers Guild Part Two
Segment Six: Brady Lowe, Founder, Cochon555
Segment Seven: Kerstin Kansteiner, Proprietress, Berlin Bistro, Long Beach
Segment Eight: Chef Andrew Gruel’s “Ask the Chef”

Show 212, February 25, 2017: Show Preview with Co-Host Andy Harris

Zovs at the Anaheim White House benefit at the Highway 39 Event CenterThanks to all our listeners for so generously supporting the Feb. 20th Benefit at the Highway 39 Event Center in Anaheim for Chef Bruno’s displaced employees at The Anaheim White House and his charity, Caterina’s Club (feeding at-risk, hungry motel kids.) If you missed it please take a look at Grub Tribe’s video presenting a brief overview of the inspiring evening.

Now a tempting preview of this Saturday’s over-stuffed show. It’s not, with profuse apologies, for dieters. If we’re successful we will always leave you incredibly hungry and thirsty. In our case that’s actually a pretty good thing…

Thirty years ago Chef Zov Karamardian (now known for her unique Middle Eastern-fusion cuisine) opened her modest Bistro in the Enderle Center in Tustin. Today Zov’s is the largest food tenant in the Enderle Center with additional busy locations in Anaheim, Irvine, Newport Coast and John Wayne Orange County Airport. We’ll celebrate with her…

For the 23rd consecutive year the celebrity chef to the stars Wolfgang Puck will set the stage for the Oscars’ Governors Ball menu pairing classic Hollywood glamour with culinary whimsy. Working alongside Chef Puck is Wolfgang Puck Catering’s Executive Chef and Vice President, Culinary, Eric Klein (formerly Executive Chef & Partner of Spago Las Vegas.) We’ll have an exclusive kitchen chat with Chef Eric.

Here’s one for you. There really are two brothers (Adam and Chef Scott Goldberg) at Fresh Brothers Pizza with 19 locations in Los Angeles, Orange County and San Diego. It’s really all about “Fresh” as even the dough is made fresh daily. We’ll meet the Brothers Goldberg.

We all know the experts suggest we get more heart-healthy seafood into our regular diet. How do you dine out and find quality seafood at affordable prices? That’s been the goal of California Fish Grill since the first location opened in 1998. Chef Louie Jocson, Vice President, Food & Beverage for California Fish Grill, joins us with all the details.

Illumination Foundation (IF) will host the 2nd Annual OC Chef’s Table 2017 on Sunday, March 12, 2017, at Disney’s Grand Californian Hotel & Spa, to raise funds for the construction of a second emergency home for homeless families with children. Host Chef Andrew Sutton of Napa Rose at Disney’s Grand Californian is our guest with a tempting preview.

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

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

Play

Show 212, February 25, 2017: Executive Chef Eric Klein, Vice President, Culinary, Wolfgang Puck Catering

Eric Klein of Wolfgang Puck CateringFor the 23rd consecutive year the celebrity chef to the stars Wolfgang Puck will set the stage for the Oscars’ Governors Ball menu pairing classic Hollywood glamour with culinary whimsy. It’s for 1,500 VIP guests including Oscar winners and Nominees in the Ray Dolby Ballroom on the top level of the Hollywood & Highland Center. It starts immediately followiing the Oscar telecast. Talk about a hungry crowd…

Working alongside Chef Puck is Wolfgang Puck Catering’s Executive Chef and Vice President, Culinary, Eric Klein (formerly Executive Chef & Partner of Spago Las Vegas, Wolfgang’s first restaurant in Las Vegas.)

The culinary team creates more than 50 imaginative dishes from one-bite hors d’oeuvres to small-plate entrees that will be passed throughout the evening.

Some 32,000 plates of food will be enjoyed by the guests served by a team of 10 maitre d’ staff, 950 service and support staff and 300 culinary staff.

On the order list for the Governors Ball is 350 pounds of Atlantic Bigeye tuna, 10 kilos of American, farm-raised caviar, 250 Maine lobsters, and 800 stone crab claws.

The guests will toast with 1,400 bottles of Piper-Heidsieck (more than 12,000 glasses) and 2,200 bottles of fine wine from Francis Ford Coppola Winery.

Favorite guest comfort foods are Smoked Salmon Oscar Matzo, Chicken Pot Pie with Black Truffle, and Baked Potato with Caviar. New for this year is Vegan Gnocchetti (fresh) with Braised Mushrooms and Cashew Cream.

We’ll have an exclusive kitchen chat with Chef Eric.

Play

February 25: Zov Karamardian, Eric Klein, Fresh Brothers, California Fish Grill, Andrew Sutton, Wine Exchange

Podcasts

Segment One: Show Preview with Co-Host Andy Harris
Segment Two: Zov Karamardian, Zov’s Bistro, Tustin
Segment Three: Executive Chef Eric Klein, Vice President, Culinary, Wolfgang Puck Catering
Segment Four: Adam and Chef Scott Goldberg, Fresh Brothers – Pizza, Salad and Wings Part One
Segment Five: Adam and Chef Scott Goldberg, Fresh Brothers – Pizza, Salad and Wings Part Two
Segment Six: Chef Louie Jocson, Vice President, Food & Beverage, California Fish Grill
Segment Seven: Executive Chef Andrew Sutton, Napa Rose, Preview of OC Chef’s Table 2017
Segment Eight: The Basics of Appreciating the Paso Robles AVA, Kyle Meyer, The Wine Exchange

Now a tempting preview of this Saturday’s over-stuffed show. It’s not, with profuse apologies, for dieters. If we’re successful we will always leave you incredibly hungry and thirsty. In our case that’s actually a pretty good thing…

Thirty years ago Chef Zov Karamardian (now known for her unique Middle Eastern-fusion cuisine) opened her modest Bistro in the Enderle Center in Tustin. Today Zov’s is the largest food tenant in the Enderle Center with additional busy locations in Anaheim, Irvine, Newport Coast and John Wayne Orange County Airport. We’ll celebrate with her…

For the 23rd consecutive year the celebrity chef to the stars Wolfgang Puck will set the stage for the Oscars’ Governors Ball menu pairing classic Hollywood glamour with culinary whimsy. Working alongside Chef Puck is Wolfgang Puck Catering’s Executive Chef and Vice President, Culinary, Eric Klein (formerly Executive Chef & Partner of Spago Las Vegas. We’ll have an exclusive kitchen chat with Chef Eric.

Here’s one for you. There really are two brothers (Chef Scott and Adam Goldberg) at Fresh Brothers Pizza with 19 locations in Los Angeles, Orange County and San Diego. It’s really all about “Fresh” as even the dough is made fresh daily. We’ll meet the Brothers Goldberg.

We all know the experts suggest we get more heart-healthy seafood into our regular diet. How do you dine out and find quality seafood at affordable prices? That’s been the goal of California Fish Grill since the first location opened in 1998. Chef Louie Jocson, Vice President, Food & Beverage for California Fish Grill joins us with all the details.

Illumination Foundation (IF) will host the 2nd Annual OC Chef’s Table 2017 on Sunday, March 12, 2017, at Disney’s Grand Californian Hotel & Spa, to raise funds for the construction of a second emergency home for homeless families with children. Host Chef Andrew Sutton of Napa Rose at Disney’s Grand Californian is our guest with a preview.

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

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

Zov Karamardian or Zov's in TustinThirty years ago Chef Zov Karamardian (now known for her unique Middle Eastern-fusion cuisine) opened her modest Bistro in 1,200 square feet in the Enderle Center in Tustin. Today Zov’s is the largest food tenant in the Enderle Center (12,000 square feet) with additional busy locations in Anaheim, Irvine, Newport Coast and John Wayne Orange County Airport. We’ll celebrate with her…

Zov is celebrating by offering popular menu items at throwback prices.

During the last week of each month Zov’s locations in Anaheim, Irvine, Newport Coast and Tustin will feature one dish at its original menu price.

“These flavors represent the foundation of my cooking,” Chef Zov said. “Over the years some of these dishes may have come and gone, but seemingly they have not been forgotten. We’re excited to share these special menu items in celebration with our longtime guests.”

February 26th to March 4th is Golden Lentil Soup.

Inspired by (and later a friend to) Julia Child, Zov has authored 2 popular cookbooks while growing her restaurant group to locations in Anaheim, Irvine, Newport Coast, Tustin and John Wayne Airport.

Zov’s was awarded the 2015 Small Business Award by the State of California, and Zov had the honor of cooking at the James Beard Foundation in Manhattan for the third time in late 2015. She was honored as the 2016 Golden Foodies Chef of the Year by the Orange County Restaurant Association in late 2016.

Eric Klein of Wolfgang Puck CateringFor the 23rd consecutive year the celebrity chef to the stars Wolfgang Puck will set the stage for the Oscars’ Governors Ball menu pairing classic Hollywood glamour with culinary whimsy. It’s for 1,500 VIP guests including Oscar winners and Nominees in the Ray Dolby Ballroom on the top level of the Hollywood & Highland Center. It starts immediately followiing the Oscar telecast.

Working alongside Chef Puck is Wolfgang Puck Catering’s Executive Chef and Vice President, Culinary, Eric Klein (formerly Executive Chef & Partner of Spago Las Vegas.

The culinary team creates more than 50 imaginative dishes from one-bite hors d’oeuvres to small-plate entrees that will be passed throughout the evening.

Some 32,000 plates of food will be enjoyed by the guests served by a team of 10 maitre d’ staff, 950 service and support staff and 300 culinary staff.

On the order list for the Governors Ball is 350 pounds of Atlantic Bigeye tuna, 10 kilos of American, farm-raised caviar, 250 Maine lobsters, and 800 stone crab claws.

The guests will toast with 1,400 bottles of Piper-Heidsieck (more than 12,000 glasses) and 2,200 bottles of fine wine from Francis Ford Coppola Winery.

We’ll have an exclusive kitchen chat with Chef Eric.

Adam and Scott GoldbergHere’s a good one for you. There really are two brothers (Chef Scott and Adam Goldberg) at Fresh Brothers Pizza with 19 locations in Los Angeles, Orange County and San Diego. It’s really all about “Fresh” as even the dough is made fresh daily.

If you’re perhaps unfamiliar with Fresh Brothers, let us put it simply – a fresh, healthy California twist on Chicago-style pizza. The first Fresh Brothers location opened in 2008 and they’ve been dedicated to serving pizza, wings and salads packed with quality ingredients ever since.

“The word fresh is key to the Fresh Brothers brand in more ways than one – and it’s what makes them different from your average pizza point. With Chicago-style family recipes in hand, Adam and Debbie Goldberg successfully transformed menu items passed down by Scott Goldberg, with a fresh and healthy California twist.”

“They’re also known as an ideal place to bring the whole family, and were even recently nominated for a Red Tricycle Award for Best Places to Host a Kids Birthday Party. There’s no question this family-style business has kept their roots, but have in time transitioned into a successful family-friendly restaurant enterprise.”

“Fresh Brothers’ sauce is packed with 100% fresh tomatoes, no concentrate. Their mozzarella is all-natural with no fillers, additives or preservatives. The Fresh Kids Special, as featured on The Doctors television show, has a mix of five different finely-ground veggies blended into the pizza sauce. Plus, nothing on the menu is ever fried – their tasty wings, bites, and tenders, and even the Fresh Fries, are all baked.”

“For those following special diets, Fresh Brothers even offers a gluten-free pizza and other gluten-free items, as well as vegan options. Aside from their health-conscious efforts, Fresh Brothers offers a wide variety of delicious pizzas, salads and more – a little something for everyone!”

We’ll meet the Brothers Goldberg.

“For those following special diets, Fresh Brothers even offers a gluten-free pizza and other gluten-free items, as well as vegan options. Aside from their health-conscious efforts, Fresh Brothers offers a wide variety of delicious pizzas, salads and more – a little something for everyone!”

“Adam’s dream of owning a pizza shop has officially turned into a successful venture. Fresh Brothers has expanded over the last 8 years and continues to give back to their community. The company has given thousands in donations to support multiple local SoCal schools and non-profits. In 2016 alone, Fresh Brothers raised almost $30,000 for schools in Irvine, Newport Beach, Costa Mesa and Laguna Niguel. Aside from the delicious ingredients, hospitality and healthy choices, Fresh Brothers has proven that the most important aspect of their business is giving back to their community.”

Louie JocsonWe all know the experts suggest we get more heart-healthy seafood into our regular diet. How do you dine out and find quality seafood at affordable prices? Answering that need has been the Ambitious goal of California Fish Grill since the first location opened in 1998.

“Since 1998, California Fish Grill has been serving quality seafood at affordable prices to our loyal customers and their families. The vision for our restaurant came more from a simple question than the thought of a successful business enterprise. It is widely known that seafood is rich in nutrients and healthy omega-3 oils. The Surgeon General recommends that Americans eat 2-3 servings of seafood per week to maintain a healthy lifestyle.”

“Why is it so hard to find a place that serves great seafood at prices someone could afford to eat 2-3 times per week?” That is where the concept of California Fish Grill was born.”

“Our menu consists of grilled and fried seafood to satisfy anyone’s palate. We also offer wonderful crisp, fresh salads topped with your choice of grilled fish or seafood. One of our most popular offerings is fish tacos. We offer the widest variety of fish tacos served anywhere. From grilled Mahi-Mahi, Tuna, Salmon and Shrimp to our fried selections of Arctic White Fish and Shrimp.”

Veteran Chef Louie Jocson, Vice President, Food & Beverage for California Fish Grill joins us with all the details.

Andrew Sutton of Disney's Grand Californian Resort and SpaIllumination Foundation (IF) will host the 2nd Annual OC Chef’s Table 2017 on Sunday, March 12, 2017, at Disney’s Grand Californian Hotel & Spa, to raise funds for the construction of a second emergency home for homeless families with children.

OC Chef’s Table is one of the county’s most exclusive charitable culinary events where OC’s top chefs come together to create a delectable five-course meal prepared tableside at tables decorated to reflect the personality and brand of each participating restaurant. Every restaurant and chef participating has been personally chosen to host a table at the gala due to their earned accolades for their impressive culinary skills or innovations.

“Nearly 1 in 6 children face homelessness in OC. There are too many families with children that struggle to secure a roof over their heads every night.  It shouldn’t be like this. Children should have the right to a happy and stable childhood. We can’t thank these extraordinary chefs enough for accepting to donate their time, talent and culinary knowledge to help us build a second emergency house in Orange County. This event is going to be an amazing experience for our guests, a creative challenge for the chefs and eye-opening for everybody. With every emergency house we build we start rebuilding the lives of 100 suffering families per year. The more money we raise, the more houses and services we offer and that means less people on our county’s streets. I want to thank all the chefs, restaurants, guests and sponsors for joining us in our mission to break the cycle of homelessness,” said Paul Leon, Illumination Foundation CEO and President.

Host Chef Andrew Sutton of Napa Rose at Disney’s Grand Californian is our guest with a preview. Our own Chef Andrew Gruel of Slapfish Restaurant Group will also be cooking for an OC Chef’s Table.

Kyle Meyer of Wine ExchangeIf you’re a wine enthusiast then the Paso Robles AVA is surely on your mind. It’s located in the northern reaches of California’s San Luis Obispo County. Actually different districts there have distinct characteristics.

One of our resident wine experts, Kyle Meyer of Santa Ana’s Wine Exchange, joins us with a basic guide to appreciating the much talked about area.

Podcasts

Segment One: Show Preview with Co-Host Andy Harris
Segment Two: Zov Karamardian, Zov’s Bistro, Tustin
Segment Three: Executive Chef Eric Klein, Vice President, Culinary, Wolfgang Puck Catering
Segment Four: Adam and Chef Scott Goldberg, Fresh Brothers – Pizza, Salad and Wings Part One
Segment Five: Adam and Chef Scott Goldberg, Fresh Brothers – Pizza, Salad and Wings Part Two
Segment Six: Chef Louie Jocson, Vice President, Food & Beverage, California Fish Grill
Segment Seven: Executive Chef Andrew Sutton, Napa Rose, Preview of OC Chef’s Table 2017
Segment Eight: The Basics of Appreciating the Paso Robles AVA, Kyle Meyer, The Wine Exchange

Show 203, December 24, 2016: Show Preview with Andy Harris, Co-Host & Executive Producer and Chef Andrew Gruel, Chief Seafood Officer, Slapfish Restaurant Group

Merry Christmas, Happy Hanukkah, Happy Holidays and the happiest of Happy New Years to all our loyal listeners. Where did 2016 go? Thanks for making us part of your Saturday morning. We’re here for you live through Christmas, Hanukkah, and New Year’s.

Now a hunger-evoking preview of Saturday’s fully-loaded show and not, with profuse apologies, for dieters. If we’re successful we will always leave you incredibly hungry and thirsty. In our case that’s actually a pretty good thing…

For the last nine years Chef Eric Klein has been the face of Spago Las Vegas for Wolfgang Puck as Partner & Executive Chef. Chef Eric just earned a well-deserved promotion within the Wolfgang Puck organization. He’s now back in Los Angeles as Executive Chef and Vice President, Culinary of Wolfgang Puck Catering based at Hollywood & Highland, the home of the annual Academy Awards Ceremony at The Dolby Theater. We’ll rattle pans with Chef Eric.

There is a great tradition associated with the annual Rose Bowl Game and it’s not held in Pasadena. It’s the iconic Lawry’s Beef Bowl, now in its 61st year, hosted at Lawry’s the Prime Rib in Beverly Hills. The gridiron guests this year (on separate nights) are the USC Trojans and the Penn State Nittany Lions. Sports Historian Todd Erickson actually wrote the book on Lawry’s Beef Bowl (Road To The Rose Bowl: 50 Years of Lawry’s Beef Bowl) and is our guest along with long-time USC Sports Information Director Tim Tessalone.

The Holidays at the historic Hotel del Coronado (built in 1888) are an enchanting tradition. Distinctive food and beverage opportunities abound including the lavish Sunday Brunch in the architecturally amazing Crown Room. We’ll chat with Dieter Hissin, the new Director of Food and Beverage at this magical property. Orange County foodies know him from his long tenure at The Balboa Bay Club in Newport Beach.

For adventurous travelers Cuba is definitely on their minds. The former, long-time Editor of Bon Appetit, Barbara Fairchild, was just there with a small group for 7 days on a self-organized excursion. Barbara will give us a genuine food journalist’s perspective on the food and accommodations in Havana and Trinidad. You’ll be surprised…

Chef Andrew Gruel of the Slapfish Restaurant Group is our resident seafood expert. He’ll be looking ahead at possible Seafood Trends for 2017. For instance, is Seaweed finally become a mainstream ingredient? It is nutritionally sound.

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

Play

Show 203, December 24, 2016: Eric Klein, Executive Chef, Vice President Culinary, Wolfgang Puck Catering

Eric KleinFor the last nine years Chef Eric Klein has been the face of Spago Las Vegas for Wolfgang Puck as Partner & Executive Chef. When superstars perform at The Colosseum at Caesars Palace they specifically ask to have Chef Eric cook for them.

Chef Eric just earned a well-deserved promotion within the Wolfgang Puck organization. He’s now back in Los Angeles as Executive Chef of Wolfgang Puck Catering based at Hollywood & Highland, the home of the annual Academy Awards Ceremony at The Dolby Theater.

Wolfgang Puck Catering provides all the food for The Governor’s Ball which follows the Oscar ceremony every year. You can’t find a more prestigious (or demanding) client than The Oscars! Every winner passes through the Governor’s Ball. Talk about pressure to dazzle…

We’ll rattle pans with Chef Eric.

Play

Show 203, December 24, 2016: Eric Klein, Executive Chef, Vice President Culinary, Wolfgang Puck Catering Chef Eric continues…

Eric Klein of Wolfgang Puck CateringFor the last nine years Chef Eric Klein has been the face of Spago Las Vegas for Wolfgang Puck as Partner & Executive Chef. When superstars perform at The Colosseum at Caesars Palace they specifically ask to have Chef Eric cook for them.

Chef Eric just earned a well-deserved promotion within the Wolfgang Puck organization. He’s now back in Los Angeles as Executive Chef of Wolfgang Puck Catering (founded in 1988) based at Hollywood & Highland, the home of the annual Academy Awards Ceremony at The Dolby Theater.

Food journalist Al Mancini (co-creator of the original Eating Las Vegas Guidebook), now a staff writer for the Las Vegas Review Journal, just interviewed Chef Eric in Friday’s (Dec. 23rd) editions of the Las Vegas Review Journal.

Fun Fact: Wolfgang Puck Catering in Los Angeles alone served 4 tons of Beef Short Ribs in December.

Chef Eric is particularly excited about Wolfgang Puck’s Exclusive Test Kitchen based at the Pacific Design Center in West Hollywood. It’s their creative Research & Development kitchen where 8 to 10 lucky guests get a one-of-a-kind, multi-course dinner prepared right in front of them by a brigade of Wolfgang Puck executive chefs. (A truly “only in L.A. experience!)

“A market-inspired twelve course sensory experience collaboratively prepared and served across the pass by our most talented chefs.”

Wolfgang Puck Catering also provides the food for the Rose Parade VIP Lounge on January 2nd, 2017.

 

Play

December 24: Eric Klein, Lawry’s Beef Bowl, Hotel del Coronado, Barbara Fairchild, Andrew Gruel

Podcasts

Segment One: Show Preview with Andy Harris, Co-Host & Executive Producer and Chef Andrew Gruel, Chief Seafood Officer, Slapfish Restaurant Group
Segment Two: Eric Klein, Executive Chef, Vice President Culinary, Wolfgang Puck Catering Part One
Segment Three: Eric Klein, Executive Chef, Vice President Culinary, Wolfgang Puck Catering Part Two
Segment Four: Lawry’s Beef Bowl with College Football Historian Todd Erickson & Tim Tessalone, Sports Information Director, USC
Segment Five: Dieter Hissin, Director of Food & Beverage, Hotel del Coronado
Segment Six: Food Journalist Barbara Fairchild (formerly Editor, Bon Appetit Magazine) Part One
Segment Seven: Food Journalist Barbara Fairchild (formerly Editor, Bon Appetit Magazine) Part Two
Segment Eight: Executive Chef & Founder Andrew Gruel, Slapfish Restaurant Group

Merry Christmas, Happy Hanukkah, Happy Holidays and the happiest of Happy New Years to all our loyal listeners. Where did 2016 go? Thanks for making us part of your Saturday morning. We’re here for you live through Christmas, Hanukkah, and New Year’s.

Now a hunger-evoking preview of Saturday’s fully-loaded show and not, with profuse apologies, for dieters. If we’re successful we will always leave you incredibly hungry and thirsty. In our case that’s actually a pretty good thing…

For the last nine years Chef Eric Klein has been the face of Spago Las Vegas for Wolfgang Puck as Partner & Executive Chef. Chef Eric just earned a well-deserved promotion within the Wolfgang Puck organization. He’s now back in Los Angeles as Executive Chef of Wolfgang Puck Catering based at Hollywood & Highland, the home of the annual Academy Awards Ceremony at The Dolby Theater. We’ll rattle pans with Chef Eric.

There is a great tradition associated with the annual Rose Bowl Game and it’s not held in Pasadena. It’s the iconic Lawry’s Beef Bowl, now in its 61st year, hosted at Lawry’s the Prime Rib in Beverly Hills. The gridiron guests this year (on separate nights) are the USC Trojans and the Penn State Nittany Lions. Sports Historian Todd Erickson wrote the book on Lawry’s Beef Bowl (Road To The Rose Bowl : 50 Years of Lawry’s Beef Bowl) and is our guest along with long-time USC Sports Information Director Tim Tessalone.

The Holidays at the historic Hotel del Coronado (built in 1888) are an enchanting tradition. Distinctive food and beverage opportunities abound including the lavish Sunday Brunch in the architecturally amazing Crown Room. We’ll chat with Dieter Hissin, the new Director of Food and Beverage at this magical property. Orange County foodies know him from his long tenure at The Balboa Bay Club in Newport Beach.

For adventurous travelers Cuba is definitely on their minds. The former, long-time Editor of Bon Appetit, Barbara Fairchild, was just there with a small group for 7 days on a self-organized excursion. Barbara will give us a genuine food journalist’s perspective on the food and accommodations in Havana and Trinidad. You’ll be surprised…

Chef Andrew Gruel of the Slapfish Restaurant Group is our resident seafood expert. He’ll be looking ahead at possible Seafood Trends for 2017. For instance, is Seaweed finally become a mainstream ingredient? It is nutritionally sound.

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

Eric KleinFor the last nine years Chef Eric Klein has been the face of Spago Las Vegas for Wolfgang Puck as Partner & Executive Chef. When superstars perform at The Colosseum at Caesars Palace they specifically ask to have Chef Eric cook for them.

Chef Eric just earned a well-deserved promotion within the Wolfgang Puck organization. He’s now back in Los Angeles as Executive Chef of Wolfgang Puck Catering based at Hollywood & Highland, the home of the annual Academy Awards Ceremony at The Dolby Theater. Wolfgang Puck Catering provides all the food for The Governor’s Ball which follows the Oscar ceremony every year. You can’t find a more prestigious client than The Oscars! Every winner passes through the Governor’s Ball. Talk about pressure…

We’ll rattle pans with Chef Eric.

Road to the Rose Bowl 50 Years of Lawry's Beef BowlThere is a great tradition associated with the annual Rose Bowl Game and it’s not held in Pasadena. It’s the iconic Lawry’s Beef Bowl, now in its 61st year, hosted at Lawry’s the Prime Rib in Beverly Hills. The gridiron guests this year (on separate nights) are the USC Trojans and the Penn State Nittany Lions.

The Tournament of Roses – Lawry’s partnership was the first of its kind in college football. It claims the distinction of being the longest running sponsor partnership in bowl game history.

Football Historian Todd Erickson wrote the book on Lawry’s Beef Bowl (Road To The Rose Bowl: 50 Years of Lawry’s Beef Bowl) and is our guest along with long-time USC Sports Information Director Tim Tessalone.

Dieter HissinThe Holidays at the historic Hotel del Coronado (built in 1888 and thoughtfully maintained) are an enchanting tradition. Distinctive, celebratory food and beverage opportunities abound including the lavish Sunday Brunch in the architecturally amazing Crown Room.

“Each year, families and friends gather at Hotel del Coronado to celebrate the Holiday season. As America’s beachfront legend, The Del is a sight to behold, bedecked in thousands of white lights and swaths of greenery. The resort transforms into a Winter Wonderland of ice and festive lights, sparkles and snowflakes. Carolers stroll about singing joyful tunes, while skaters glide across the rink at sunset or under a full moon. Trees are trimmed and glisten with pretty packages underneath.”

“This year Hotel del Coronado is celebrating all things shiny and bright with the Holiday theme – a season to sparkle. It’s truly the most wonderful time of the year.”

We’ll chat with Dieter Hissin, the new Director of Food and Beverage at this magical property. Orange County foodies know him from his long tenure at The Balboa Bay Club in Newport Beach.

Barbara FairchildFor adventurous travelers Cuba is definitely on their minds. The former, long-time Editor of Bon Appetit Magazine, Barbara Fairchild, was just there with a small group for 7 days, on a self-organized excursion. Barbara will give us a genuine food journalist’s perspective on the food and accommodations in Havana and Trinidad. You’ll be surprised…

In Havana she stayed at the Hotel Parque Central and toured the landmark Hotel Nacional. They mainly dined at the paladares which are entrepreneurial restaurants and more representative of the local fare.

Outside of Havana, Barbara’s group visited Trinidad de Cuba and Cienfuegos. The accommodations there were in well-maintained Casa Particulares. These are Cuba’s version of Bed & Breakfast establishments.

One thing to keep in mind about Cuba is that Wi-Fi and internet access is spotty at best. Service can be intermittent, even in the luxury hotels.

Andrew Gruel and his son WilliamChef Andrew Gruel of the Slapfish Restaurant Group is our resident seafood expert. He’ll be looking ahead at possible Seafood Trends for 2017.

For instance, is Seaweed finally become a mainstream ingredient? It is nutritionally sound.

Podcasts

Segment One: Show Preview with Andy Harris, Co-Host & Executive Producer and Chef Andrew Gruel, Chief Seafood Officer, Slapfish Restaurant Group
Segment Two: Eric Klein, Executive Chef, Vice President Culinary, Wolfgang Puck Catering Part One
Segment Three: Eric Klein, Executive Chef, Vice President Culinary, Wolfgang Puck Catering Part Two
Segment Four: Lawry’s Beef Bowl with College Football Historian Todd Erickson & Tim Tessalone, Sports Information Director, USC
Segment Five: Dieter Hissin, Director of Food & Beverage, Hotel del Coronado
Segment Six: Food Journalist Barbara Fairchild (formerly Editor, Bon Appetit Magazine) Part One
Segment Seven: Food Journalist Barbara Fairchild (formerly Editor, Bon Appetit Magazine) Part Two
Segment Eight: Executive Chef & Founder Andrew Gruel, Slapfish Restaurant Group