Show 507, January 14, 2023: Chef Andrew Gruel, Co-Host, with “Ask the Chef”

Chef Andrew Gruel of Big Parm and the Calico Fish House

Our own Chef Andrew Gruel the Founder of Big Parm (New Jersey-style pizza), Two Birds and the soon to launch, full-service Calico Fish House (in Huntington Beach) provides another timely and informative Ask the Chef segment where Chef Andrew responds to listeners thoughtful inquiries. Calico Fish House will be officially opening later this month.

In the headlines this week is the sad news that Chef Rene Redzepi’s Noma in Copenhagen, one of the most acclaimed restaurants in the world, will close at the end of 2024 because the business model is unsustainable. In California Chef David Kinch’s Manresa, a 3-Star Michelin restaurant in Los Gatos shuttered after 20-years at the end of 2022. Is high-end, fine-dining perhaps endangered? We’ll “Ask the Chef.”

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

Show 434, July 17, 2021: Co-Host Chef Andrew Gruel of the Slapfish Restaurant Group with “Ask the Chef”

Chef Andrew Gruel savoring a New Jersey style Pizza

Our own Chef Andrew Gruel of the Slapfish Restaurant Group provides another timely and informative “Ask the Chef” segment where Chef Andrew responds to listeners thoughtful inquiries. Chef Andrew is continually updating us on the real impact of the Covid-19 crisis in the hospitality field and what we, as diners, can do to support the continued survival of restaurants during the initial, highly fluid stages of the hoped-for recovery. Genuine concerns remain…

Chef Andrew provides more of his insider’s perspective on how the restaurant business is bouncing back from the pandemic. What changes can we expect in full-service dining with a focus on fine dining?

He also reports on the progress of his new ambitious Save the Brave Burger” fundraiser to benefit Veterans with PTS.

Show 412, February 13, 2021: Co-Host Chef Andrew Gruel of the Slapfish Restaurant Group with “Ask the Chef”

Chef Andrew Gruel of the Slapfish Restaurant Group

Our own Chef Andrew Gruel of the Slapfish Restaurant Group provides another timely and informative “Ask the Chef” segment where Chef Andrew responds to listeners thoughtful inquiries. Chef Andrew is regularly updating us on the impact of the Covid-19 crisis in the hospitality field and what we, as diners, can do to support the very survival of restaurants which is a genuine (and increasingly growing) concern. Restaurants in Southern California are finally again allowed to operate for outside/patio dining at greatly reduced capacities with all the requisite COVID 19 safety precautions. How is it going thus far? We’ll “Ask the Chef.”

Sous Vide cooking is a very popular technique used in fine dining kitchens. It’s available as a useful tool for serious home cooks, too. Chef Andrew provides the basics.

Chef Andrew also updates us on the inspiring progress for the grass-roots, “86 Restaurant Struggle” campaign to benefit out-of-work and struggling restaurant workers. Chef Andrew and his wife, Lauren, have already distributed over $320,000 in small grants to deserving restaurant workers in need. All applications are carefully vetted by the Gruels. The need, and fundraising, continues…

Show 392, September 26, 2020: Show Preview with Executive Producer & Co-Host Andy Harris

Angelenos who dine out frequently may remember the name of Chef Enrico Glaudo (Italian-born) from his days in Los Angeles with restaurateur Piero Selvaggio as executive chef of the fondly remembered Primi in West Los Angeles. He trained at two, 3-Star Michelin restaurants in Italy. Chef Enrico recently joined Malibu’s long-running Tra di Noi Ristorante Italiano as executive chef for proprietor Tarcisio Hess. It’s been a local icon of welcoming Italian dining for 30 years. Chef Enrico joins us to discuss his plans for refreshing the menu and keeping the loyal regulars coming back while attracting new guests.

The Kirsh Baking Company of Long Beach launched in May. The mail order bakery concentrates on crafting masterfully made cookies. “The founders are the husband and wife duo, Pastry Chef Uyen (Nguyen) Kirshenbaum and Jeff Kirshenbaum also a hospitality veteran. Like many who were furloughed during the Covid-19 pandemic, the Kirshenbaums are now pouring their energy into their passion, transforming what were once special-order cookies for those in the know, into a full-fledged business.” Chef Uyen’s signature cookies are available for mail order by the dozen. Chef Uyen takes a pause from mixing cookie dough to join us.

The Billy Harris Dinner Series presents Dinner At Home to benefit the Careers Through Culinary Arts Program, Los Angeles (C-CAP LA) featuring a Multi-Course Dinner in your very own home from Chef Jason Neroni of The Rose Venice, dessert from food television personality and Pastry Chef Duff Goldman, special appearance from celebrity Chef Marcus Samuelsson, and Musical Performance by the Award-Winning Vonda Shepard on Saturday, October 10th, 2020 from 6:30 pm to 8:30 pm!” Celebrity Master of Ceremonies Billy Harris and The Rose Venice’s Partner & Executive Chef Jason Neroni join us with all the delectable details.

Our friends at Melissa’s World Variety Produce are again hauntingly clever in putting together a complete package of inspired party ideas and fun, healthy recipes to make your socially distanced Halloween celebration the ultimate ghostly gathering for both kids and adults. It all starts with Melissa’s exclusive selection of Freaky Fruits. These delicious items (exotic and tropical fruits) include Kiwano Melon, Dragon Fruit, Jackfruit, Blood Oranges, Passion Fruit, Strawberry Papaya, Pomegranates, Rambutans, Cherimoya, and Finger Limes. Our resident produce authority, Robert Schueller, (also respectfully known as the Prince of Produce) provides the fun & squishy facts on Freaky Fruits for inspired Halloween entertaining and where to find the accompanying recipes created by the talented Melissa’s Chefs.

As restaurants are slowly reopening as allowed in the various Counties of Southern California, SoCal Gas has a host of valuable services available to restaurants and foodservice operators. This assistance includes the Food Service Equipment Center located within the Energy Resource Center in Downey. Also available are Energy Savings Programs and a variety of helpful Reopening Services. Our knowledgeable guides are SoCalGas’ Carmen Oliver (Title Customer Programs) and Gina Christian (Food Service Technical Specialist & Customer Programs.) We’re cooking with gas…

Our own Chef Andrew Gruel of the Slapfish Restaurant Group provides another timely and informative “Ask the Chef” segment where Chef Andrew responds to listeners thoughtful inquiries. Chef Andrew is regularly updating us on the impact of the Covid-19 crisis in the hospitality field and what we, as diners, can do to support the very survival of restaurants. Dine-in is slowly, with multiple hiccups, starting to come back but with a lot of new rules that greatly restrict guest counts. Alternately Take-Out / Delivery when you can surely helps… The consensus is that fine dining will look a bit different once the Covid 19 crisis finally subsides and there is a safe & proven vaccine readily available to all Americans. We all anticipate other significant changes in eating out at all levels. Will fine dining fully recover? How does the cost of real estate figure into the discussion? We continue this revealing discussion started with Chef Andrew last week.

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

Show 392, September 26, 2020: Co-Host Chef Andrew Gruel of the Slapfish Restaurant Group with “Ask the Chef”

Chef Andrew Gruel of the Slapfish Restaurant GroupOur own Chef Andrew Gruel of the Slapfish Restaurant Group provides another timely and informative “Ask the Chef” segment where Chef Andrew responds to listeners thoughtful inquiries. Chef Andrew is regularly updating us on the impact of the Covid-19 crisis in the hospitality field and what we, as diners, can do to support the very survival of restaurants. Dine-in is slowly, with multiple hiccups, starting to come back but with a lot of new rules that restrict guest counts. Alternately Take-Out / Delivery when you can surely helps…

The consensus is that fine dining will look a bit different once the Covid 19 crisis finally subsides and there is a safe & proven vaccine readily available to all Americans. We all anticipate other significant changes in eating out at all levels. Will fine dining fully recover? How does the cost of real estate figure into the discussion? We continue this revealing discussion started with Chef Andrew last week.

September 26: Tra Di Noi, Kirsh Baking Company, Billy Harris, Jason Neroni, Melissa’s Freaky Fruits, SoCal Gas

Podcasts

Segment One: Show Preview with Executive Producer & Co-Host Andy Harris
Segment Two: Chef Enrico Glaudo of Tra di Noi in Malibu
Segment Three: Pastry Chef & Proprietress Uyen Kirshenbaum, Kirsh Baking Co., Long Beach
Segment Four: Celebrity Emcee Billy Harris and Executive Chef & Partner Jason Neroni of The Rose Venice Part One
Segment Five: Celebrity Emcee Billy Harris and Executive Chef & Partner Jason Neroni of The Rose Venice Part Two
Segment Six: Produce Expert Robert Schueller of Melissa’s on Halloween Entertaining
Segment Seven: SoCal Gas Co’s services to Restaurants & Foodservice Operators
Segment Eight: Co-Host Chef Andrew Gruel of the Slapfish Restaurant Group with “Ask the Chef”

Angelenos who dine out frequently may remember the name of Chef Enrico Glaudo (Italian-born) from his days in Los Angeles with Piero Selvaggio as executive chef of the fondly remembered Primi in West Los Angeles. He trained at two, 3-Star Michelin restaurants in Italy. Chef Enrico recently joined Malibu’s long-running Tra di Noi Ristorante Italiano as executive chef for proprietor Tarcisio Hess. Chef Enrico joins us to discuss his plans for refreshing the menu and keeping the loyal regulars coming back while attracting new guests.

The Kirsh Baking Company of Long Beach launched in May. The mail order bakery concentrates on crafting masterfully made cookies. The founders are the husband and wife duo, Pastry Chef Uyen (Nguyen) Kirshenbaum and Jeff Kirshenbaum also a hospitality veteran. Like many who were furloughed during the Covid-19 pandemic, the Kirshenbaums are now pouring their energy into their passion, transforming what were once special-order cookies for those in the know, into a full-fledged business. Chef Uyen’s signature cookies are available for mail order by the dozen. Chef Uyen takes a pause from mixing cookie dough to join us.

The Billy Harris Dinner Series presents Dinner At Home to benefit the Careers Through Culinary Arts Program, Los Angeles (C-CAP LA) featuring a Multi-Course Dinner in your very own home from Chef Jason Neroni of The Rose Venice, dessert from food television personality and Pastry Chef Duff Goldman, special appearance from celebrity Chef Marcus Samuelsson, and Musical Performance by the Award-Winning Vonda Shepard on Saturday, October 10th, 2020 from 6:30 pm to 8:30 pm!” Celebrity Master of Ceremonies Billy Harris and The Rose Venice’s Partner & Executive Chef Jason Neroni join us with all the delectable details. 

Our friends at Melissa’s World Variety Produce are again hauntingly clever in putting together a complete package of inspired party ideas and fun, healthy recipes to make your socially distanced Halloween celebration the ultimate ghostly gathering. It all starts with Melissa’s exclusive selection of Freaky Fruits. These delicious items (exotic and tropical fruits) include Kiwano Melon, Dragon Fruit, Jackfruit, Blood Oranges, Passion Fruit, Strawberry Papaya, Pomegranates, Rambutans, Cherimoya, and Finger lines. Our resident produce authority, Robert Schueller, (also known as the Prince of Produce) provides the fun & squishy facts on Freaky Fruits for inspired Halloween entertaining and where to find the accompanying recipes created by the inspired Melissa’s Chefs.

As restaurants are slowly reopening as allowed in the various Counties of Southern California, SoCal Gas has a host of valuable services available to restaurants and foodservice operators. This assistance includes the Food Service Equipment Center located within the Energy Resource Center in Downey. Also available are Energy Savings Programs and a variety of helpful Reopening Services. Our knowledgeable guides are SoCalGas’ Carmen Oliver (Title Customer Programs) and Gina Christian (Food Service Technical Specialist & Customer Programs.) We’re cooking with gas…

Our own Chef Andrew Gruel of the Slapfish Restaurant Group provides another timely and informative “Ask the Chef” segment where Chef Andrew responds to listeners thoughtful inquiries. Chef Andrew is regularly updating us on the impact of the Covid-19 crisis in the hospitality field and what we, as diners, can do to support the very survival of restaurants. Dine-in is slowly, with multiple hiccups, starting to come back but with a lot of new rules that greatly restrict guest counts. Alternately Take-Out / Delivery when you can surely helps… The consensus is that fine dining will look a bit different once the Covid 19 crisis finally subsides and there is a safe & proven vaccine readily available to all Americans. We all anticipate other changes in eating out at all levels. Will fine dining fully recover? We continue this informative discussion started with Chef Andrew last week.

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

Enrico Glaudo of Tra Di NoiAngelenos who dine out frequently may remember the name of Chef Enrico Glaudo (Italian-born) from his long tenure with Piero Selvaggio as executive chef of the fondly remembered Primi in West Los Angeles. He trained at two, 3-Star Michelin restaurants in Italy. Chef Enrico recently joined Malibu’s long-running Tra di Noi Ristorante Italiano as executive chef for proprietor Tarcisio Hess.

Tra di Noi literally means “between us”.

“We have chosen this name because we feel and believe in a casual, friendly and homey atmosphere. The decor is warm and romantic. Our cooking style is just as you would find in the Italian countryside.”

“Tra di Noi’s extensive menu features an appealing variety of classic Italian dishes prepared from the finest, freshest ingredients available. All of the pastas are handmade daily. Known for their own special flair in the creation of traditional “cucina autentica,” including a sumptuous selection of pastas, superb crudo, unique salads and delicious seasonal specialties.”

A percentage of Tra di Noi’s produce is from Thorn Family Farm which is a local farm in Malibu. The restaurant also supports the Malibu Farmers Market and Malibu Olive Oil Company.

Chef Enrico joins us to discuss his plans for refreshing the menu and keeping the loyal regulars coming back while attracting new guests.

Uyen and Jeff Kirshenbaum of Kirsh Baking CompanyThe Kirsh Baking Company of Long Beach launched in May. The mail order bakery concentrates on creating masterfully made cookies. The founders are the husband and wife duo, Pastry Chef Uyen (Nguyen) Kirshenbaum and Jeff Kirshenbaum also a hospitality veteran. Like many who were furloughed during the Covid-19 pandemic, the Kirshenbaums are now pouring their energy into their passion, transforming what were once special-order cookies for those in the know, into a full-fledged business. Chef Uyen’s signature cookies are available for mail order by the dozen.

The line of “Jeff’s Cookies” are a tribute to Chef Uyen’s painstaking efforts to create the perfect gluten and dairy free cookie for her husband. Although she reveled in the reactions of friends, family and other chefs who were shocked to learn her Double Chocolate Chip cookies were dairy and gluten free, the secret is out now! Cookies are carefully packaged by the dozen in beautiful gift boxes.

The Classics line of fresh-baked cookie flavors includes Salted Chocolate Chip, Snickerdoodle, PB Chocolate, Vanilla Lavender and Lemon Poppy.

“Chef Uyen Kirshenbaum’s career in pastry began with training at the internationally acclaimed culinary institute, Ecole Lenotre in Paris and includes such celebrated establishments as Patisserie Gaulupeau in Versailles, Tom Colicchio’s Craftsteak in Las Vegas, and Guy Savoy‘s first American restaurant at Caesar’s Palace. Chey Uyen became the first female Pastry Chef to lead Savoy’s team, and the restaurant garnered Two Michelin Stars in its first year. In 2015 Chef Uyen joined the team at Chef David LeFevre’s trio of Manhattan Beach restaurants as Executive Pastry Chef of The Arthur J, Manhattan Beach Post and Fishing with Dynamite.”

Chef Uyen takes a pause from mixing cookie dough to join us.

The Billy Harris“The Billy Harris Dinner Series presents Dinner At Home to benefit the Careers Through Culinary Arts Program, Los Angeles (C-CAP LA) featuring a Multi-Course Dinner in your very own home from Chef Jason Neroni of The Rose Venice, dessert from food television personality and Pastry Chef Duff Goldman, special appearance from celebrity Chef Marcus Samuelsson, and Musical Performance by the Award-Winning Vonda Shepard on Saturday, October 10th, 2020 from 6:30 pm to 8:30 pm!”

“This exclusive evening will be Hosted by Billy Harris (Hanging with Harris, Billy Harris Dinner Series) and will commence with Master Mixologist, Charlotte Voisey as she demonstrates how to mix-shake-stir The Unusual Neroni Negroni cocktail as guests enjoy some savory snacks. This virtual Dinner At Home will continue with a special select bottle of wine, interactive cooking demo with Chef Jason Neroni, special appearance by C-CAP Co-Chair Chef Marcus Samuelsson and his Mentee Tiana Gee, previously Sous Chef at Red Rooster in Harlem and C-CAP LA Alumna from Glendale High School 2014, dessert from Duff Goldman, and Live Musical Performance from Vonda Shepard, creating a beautiful night of laughs, libations, and a delectable dinner all to benefit C-CAP LA!”

Jason NeroniTickets to Dinner At Home to benefit the Careers Through Culinary Arts Program, Los Angeles (C-CAP LA) (Two Ticket order minimum) are available now at Dinner At Home to Benefit C-CAP LA. Each pair of Tickets will include a Multi-Course Dinner from Chef Jason Neroni and The Rose VeniceDessert from Duff Goldman, a Curated Cocktail Kit for Two, Bottle of WineBottle of S.Pellegrino, and a 20-gram Tin of Black River Caviar. The Dinner At Home Dinner Pick-up will be available between 2:00 pm and 4:00 pm on Saturday, October 10th, 2020 at The Rose Venice or Dinner Delivery is available for $30 within twenty miles of the restaurant when selected with Ticket purchase.

Celebrity Master of Ceremonies Billy Harris and The Rose’s Partner & Chef Jason Neroni join us providing all the delectable details.

Robert Schueller of Melissa's World Variety Produce in the AM830 KLAA StudioOur friends at Melissa’s World Variety Produce are again hauntingly clever in putting together a complete package of inspired party ideas and fun, healthy recipes to make your socially distanced Halloween celebration the ultimate ghostly gathering.

It all starts with Melissa’s exclusive selection of Freaky Fruits. These delicious items (exotic and tropical fruits) include Kiwano Melon, Dragon Fruit, Jackfruit, Blood Oranges, Passion Fruit, Strawberry Papaya, Pomegranates, Rambutans, Cherimoya, and Finger Limes.

The Melissa’s chefs have created a fiendishly clever collection of hauntingly delicious recipes for your Halloween entertaining. Don’t miss the Freaky Fruit Salad and the Dragon Egg Stew punch with cactus pears, apple cider, and rambutans.

All the easy-to-follow recipes and tips are @ melissas.com.

Our resident produce authority Robert Schueller (also known as the Prince of Produce) provides the fun & squishy facts on Freaky Fruits for inspired Halloween entertaining.

Gina Christian of SoCal GasAs restaurants are slowly reopening as allowed in the various Counties of Southern California, SoCal Gas has a host of valuable services available to restaurants and foodservice operators. This assistance includes the Food Service Equipment Center located within the Energy Resource Center in Downey. Also available are Energy Savings Programs and a variety of helpful Reopening Services.

“The Food Service Equipment Center, located at the Energy Resource Center in Downey, is a state-of-the-art kitchen and a great resource for any commercial foodservice customer. SoCalGas’ FSEC is the largest test kitchen for natural gas fired equipment in the country. You can attend webinars, learn about energy-efficient equipment and which equipment qualifies for a rebate.”

Our knowledgeable guides are SoCalGas’ Carmen Oliver (Title Customer Programs) and Gina Christian (Food Service Technical Specialist & Customer Programs.)

Chef Andrew Gruel of the Slapfish Restaurant GroupOur own Chef Andrew Gruel of the Slapfish Restaurant Group provides another timely and informative “Ask the Chef” segment where Chef Andrew responds to listeners thoughtful inquiries. Chef Andrew is regularly updating us on the impact of the Covid-19 crisis in the hospitality field and what we, as diners, can do to support the very survival of restaurants. Dine-in is slowly, with multiple hiccups, starting to come back but with a lot of new rules that restrict guest counts. Alternately Take-Out / Delivery when you can surely helps…

The consensus is that fine dining will look a bit different once the Covid 19 crisis finally subsides and there is a safe & proven vaccine readily available to all Americans. We all anticipate other significant changes in eating out at all levels. Will fine dining fully recover? We continue this informative discussion started with Chef Andrew last week.

Podcasts

Segment One: Show Preview with Executive Producer & Co-Host Andy Harris
Segment Two: Chef Enrico Glaudo of Tra di Noi in Malibu
Segment Three: Pastry Chef & Proprietress Uyen Kirshenbaum, Kirsh Baking Co., Long Beach
Segment Four: Celebrity Emcee Billy Harris and Executive Chef & Partner Jason Neroni of The Rose Venice Part One
Segment Five: Celebrity Emcee Billy Harris and Executive Chef & Partner Jason Neroni of The Rose Venice Part Two
Segment Six: Produce Expert Robert Schueller of Melissa’s on Halloween Entertaining
Segment Seven: SoCal Gas Co’s services to Restaurants & Foodservice Operators
Segment Eight: Co-Host Chef Andrew Gruel of the Slapfish Restaurant Group with “Ask the Chef”

Show 391, September 19, 2020: Show Preview with Executive Producer & Co-Host Andy Harris

Angelenos know the name of Chef & Restaurateur Luciano Pellegrini (Italian-born) from his days in Los Angeles with Piero Selvaggio as executive chef of Primi in West Los Angeles and Posto in Sherman Oaks. In 1999 Luciano relocated to Las Vegas to open the well-received Valentino Las Vegas in the Venetian Resort as Executive Chef and Partner with Piero Selvaggio. In 2004 the James Beard Foundation awarded Pellegrini a prestigious James Beard Award as Best Chef Southwest. Very few Las Vegas-based chefs have achieved this high honor. Chef Luciano’s recent venture is the launching of Heavenly Pies with his cousin David Ryan Brister. Chef Luciano joins us with pizza peel securely in hand.

Food journalist Steve Dolinsky, ABC 7 TV’s “Hungry Hound” in Chicago, is the recipient of an impressive 13 James Beard Foundation Awards for journalistic excellence. The James Beard Foundation Awards Gala is in Chicago on Friday evening, September 25th in an unexpected virtual format to be broadcast live via Twitter. Steve previews the dramatically reformatted (and virtual) 2020 James Beard Foundation Awards Gala. Steve Dolinsky joins us to better explain the unprecedented specifics.

Founded in 1987 by Chef Zov Karamardian, the iconic Zov’s Bistro and Bakery in Tustin, CA has become a culinary institution. Serving her unique cuisine that blends contemporary with Eastern Mediterranean influences, in an upscale, chic environment. There are now also Zov’s restaurants in Newport Coast, Irvine and Anaheim (temporarily on hiatus.) The Tustin, Irvine and Newport Coast locations are also serving Family Meals and Takeout Menu items curbside. Tailgating in Tustin (twice a month) with live music returns for Happy Hour and Dinner on Saturday, September 19th. New from Zov’s Catering are value-priced, individual meals that are table-ready. 2nd generation Karamardian Family member, Armen, joins us with the updates and looks to the future.

Orange County Restaurant Week Uncorked is on now through Saturday, September 26th. Orange County restaurants are participating with value priced menus available for lunch and/or dinner. Some have specialty cocktails as part of their offerings. The restaurants encourage you to savor the full guest experience with the return of limited dine-in with proper social distancing but most menus are also available To-Go.

Restaurateur Russ Bendel and Executive Chef Jared Cook join us to tempt with their prix fixe dinner menus at Sapphire, Cellar. Craft. Cook in Laguna Beach, Ironwood in Laguna Hills, Olea in Newport Beach, and Vine Restaurant & Bar in San Clemente.

Our own Chef Andrew Gruel of the Slapfish Restaurant Group provides another timely and informative “Ask the Chef” segment where Chef Andrew responds to listeners thoughtful inquiries. Chef Andrew is regularly updating us on the impact of the Covid-19 crisis in the hospitality field and what we, as diners, can do to support the very survival of restaurants. Dine-in is slowly, with multiple hiccups, starting to come back but with a lot of new rules that greatly restrict guest counts. Alternately Take-Out / Delivery when you can surely helps… The consensus is that fine dining will look a bit different once the Covid 19 crisis finally subsides and there is a safe & proven vaccine readily available to all Americans. We all anticipate other changes in eating out at all levels of price and service. We’ll get Chef Andrew’s informed and insightful thoughts on the future.

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

Show 391, September 19, 2020: Co-Host Chef Andrew Gruel of the Slapfish Restaurant Group with “Ask the Chef”

Chef Andrew Gruel of the Slapfish Restaurant GroupOur own Chef Andrew Gruel of the Slapfish Restaurant Group provides another timely and informative “Ask the Chef” segment where Chef Andrew responds to listeners thoughtful inquiries. Chef Andrew is regularly updating us on the impact of the Covid-19 crisis in the hospitality field and what we, as diners, can do to support the very survival of restaurants. Dine-in is slowly, with multiple hiccups, starting to come back but with a lot of new rules that restrict guest counts. Alternately Take-Out / Delivery when you can surely helps…

The consensus is that fine dining will look a bit different once the Covid 19 crisis finally subsides and there is a safe & proven vaccine readily available to all Americans. We all anticipate other significant changes in eating out at all levels of price and service. We get Chef Andrew’s informed and insightful thoughts on the future.

September 19: Luciano Pellegrini, Steve Dolinsky, Zov’s BIstro and Bakery, OC Restaurant Week Uncorked with Sapphire

Podcasts

Segment One: Show Preview with Executive Producer & Co-Host Andy Harris
Segment Two: Chef & Restaurateur Luciano Pellegrini of Heavenly Pies and Dolce Vita Gelato, Las Vegas Part One
Segment Three: Chef & Restaurateur Luciano Pellegrini of Heavenly Pies and Dolce Vita Gelato, Las Vegas Part Two
Segment Four: Food Journalist Steve Dolinsky, ABC 7 TV’s (Chicago) “Hungry Hound” Part One
Segment Five: Food Journalist Steve Dolinsky, ABC 7 TV’s (Chicago) “Hungry Hound” Part Two
Segment Six: Armen Karamardian, Zov’s Bistro, Tustin (and Irvine & Newport Coast)
Segment Seven: Restaurateur Russ Bendel and Executive Chef Jared Cook of Sapphire, Cellar. Craft. Cook, Laguna Beach
Segment Eight: Co-Host Chef Andrew Gruel of the Slapfish Restaurant Group with “Ask the Chef”

Angelenos know the name of Chef & Restaurateur Luciano Pellegrini (Italian-born) from his days in Los Angeles with Piero Selvaggio as executive chef of Primi in West Los Angeles and Posto in Sherman Oaks. In 1999 Luciano relocated to Las Vegas to open the well-received Valentino Las Vegas in the Venetian Resort as Executive Chef and Partner with Piero Selvaggio. In 2004 the James Beard Foundation awarded Pellegrini a prestigious James Beard Award as Best Chef Southwest. Very few Las Vegas-based chefs have achieved this honor. Chef Luciano’s recent venture is the launching of Heavenly Pies with his cousin David Ryan Brister. Chef Luciano joins us with pizza peel in hand.

Food journalist Steve Dolinsky, ABC 7 TV’s “Hungry Hound” in Chicago, is the recipient of an impressive 13 James Beard Foundation Awards for journalistic excellence. The James Beard Foundation Awards Gala is in Chicago on Friday evening, September 25th in an unexpected virtual format to be broadcast live via Twitter. Steve previews the dramatically reformatted (and virtual) 2020 James Beard Foundation Awards Gala. Steve Dolinsky joins us to explain the unprecedented specifics.

Founded in 1987 by Chef Zov Karamardian, the iconic Zov’s Bistro and Bakery in Tustin, CA has become a culinary institution. Serving her unique cuisine that blends contemporary with Eastern Mediterranean influences, in an upscale, chic environment. There are now also Zov’s restaurants in Newport Coast, Irvine and Anaheim (temporarily on hiatus.) The Tustin, Irvine and Newport Coast locations are now serving Family Meals and Takeout Menu items curbside. Tailgating in Tustin (twice a month) with live music returns for Happy Hour and Dinner on Saturday, September 19th. New from Zov’s Catering are value-priced, individual meals that are table-ready. 2nd generation Karamardian Family member, Armen, joins us with the updates and looks to the future.

Orange County Restaurant Week Uncorked is on now through Saturday, September 26th. Orange County restaurants are participating with value priced menus available for lunch and/or dinner. Some have specialty cocktails as part of their offerings. The restaurants encourage you to savor the full guest experience with the return of limited dine-in with proper social distancing but most menus are also available To-Go.

Restaurateur Russ Bendel and Executive Chef Jared Cook join us to tempt with their prix fixe dinner menus at Sapphire, Cellar. Craft. Cook in Laguna Beach, Ironwood in Laguna Hills, Olea in Newport Beach, and Vine Restaurant & Bar in San Clemente.

Our own Chef Andrew Gruel of the Slapfish Restaurant Group provides another timely and informative “Ask the Chef” segment where Chef Andrew responds to listeners thoughtful inquiries. Chef Andrew is regularly updating us on the impact of the Covid-19 crisis in the hospitality field and what we, as diners, can do to support the very survival of restaurants. Dine-in is slowly, with multiple hiccups, starting to come back but with a lot of new rules that greatly restrict guest counts. Alternately take-out/delivery when you can surely helps… The consensus is that fine dining will look a bit different once the Covid 19 crisis finally subsides and there is a safe & proven vaccine readily available to all Americans. We all anticipate other changes in eating out at all levels. We get Chef Andrew’s informed and insightful thoughts on the future.

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

Luciano Pellegrini of Heavenly Pies in Las VegasAngelenos know the name of Chef & Restaurateur Luciano Pellegrini (Italian-born) from his days in Los Angeles with Piero Selvaggio as executive chef of Primi in West Los Angeles (the unofficial commissary of Twentieth Century-Fox Studios at the time) and Posto in Sherman Oaks. In 1999 Luciano relocated to Las Vegas to open the well-received Valentino Las Vegas in the Venetian Resort as Executive Chef and Partner with Piero Selvaggio. In 2004 the James Beard Foundation awarded Pellegrini a prestigious James Beard Award as Best Chef Southwest. Very few Las Vegas-based chefs have achieved this honor.

After Valentino Las Vegas closed Pellegrini remained in Las Vegas and went on to debut Dolce Vita Gelato, an artisan gelato producer (wholesale) serving the hospitality business. He also consults for other restaurants in Las Vegas and California.

Chef Luciano’s latest venture is the launching of Heavenly Pies in the Southern Highlands neighborhood of Las Vegas with his cousin David Ryan Brister. The style of pizza is a mash up of Roman and Neapolitan varieties with premium ingredients. The signature Heavenly Pizza features black truffle tomato, brie cheese, porcini mushrooms, roasted garlic, speck and escarole.

The Trattoria Menu is Chef Luciano’s take on classic Italian dishes with a few surprises. Think Zeppole (fried dumplings) with anchovies, mozzarella and basil served with marinara or Philly cheese steak eggrolls.

Also on the menu are an assortment of six Takeout Meal packages. Each is designed to serve four guests and are packaged ready to eat or reheat.

Chef Luciano joins us with pizza peel in hand.

Steve Dolinsky and Andreew GruelFood journalist Steve Dolinsky, ABC 7 TV’s “Hungry Hound” in Chicago, is the recipient of an impressive 13 James Beard Foundation Awards for journalistic excellence.

In addition to his considerable journalistic talents Steve in an accomplished podcaster and pizza afficionado. “Every other Friday, Steve talks to some of the world’s greatest pizzaiolos, bakers and artisans about their craft. Hear their backstories, discover their secrets, techniques and inspirations, while listening to their meticulous process as they describe how they make their truly sublime pizzas.”

The James Beard Foundation Awards Gala is in Chicago on Friday evening, September 25th in virtual format to be broadcast via Twitter. Steve previews the dramatically reformatted (and virtual) 2020 James Beard Foundation Awards Gala.

Restaurant and Chef awards in 23 categories have been nominated. None of these awards will be announced. Instead, the previously announced winners will be honored in the categories of America’s Classics, Lifetime Achievement, Humanitarian of the Year, Design Icon and Leadership Awards. All the previously announced Nominees (in twenty-three categories) will also be honored.

Steve Dolinsky joins us to untangle the specifics.

Armen Karamardian of ZovsFounded in 1987 by Chef Zov Karamardian, legendary Zov’s Bistro and Bakery in Tustin, CA has become a culinary institution. Serving her unique cuisine that blends contemporary with Eastern Mediterranean influences, in an upscale chic environment. There are now also Zov’s restaurants in Newport Coast, Irvine and Anaheim (temporarily on hiatus.) The Tustin, Irvine and Newport Coast locations are currently serving Family Meals and Takeout Menu items curbside. Also serving guests again for dine-in at 25 per cent capacity.

Tailgating in Tustin (in the parking lot) with live music on the Café patio returns for Happy Hour and Dinner (twice a month) on Saturday, September 19th. Guests can also dine under the stars on the Café patio. Guests can order ahead from Zov’s take-out menu along with the wine and cocktail list. Because of space limitations and safety requirements reservations are required.

New from Zov’s Catering are value-priced, individual meals that are table-ready. Sealed utensils are included.

“Family support has constantly been Zov’s foundation and inspiration throughout her culinary career. Zov, in addition to her husband, Gary, her son Armen, and her daughter Taleene, have created a rare family business recipe that has taken comforting creations of the family kitchen blended with Chef Zov’s culinary artistry.”

2nd generation Karamardian Family member, Armen, joins us with the updates and looks to the future.

Chef Jared CookOrange County Restaurant Week Uncorked is on now through Saturday, September 26th. Orange County restaurants are participating with value priced menus available for lunch and/or dinner. Some have specialty cocktails as part of their offerings. The restaurants encourage you to get the full guest experience with the return of dine-in with proper social distancing but most menus are also available To-Go.

Restaurateur Russ Bendel and Executive Chef Jared Cook join us to tempt with their prix fixe dinner menus at Sapphire, Cellar. Craft. Cook in Laguna Beach, Ironwood in Laguna Hills, Olea in Newport Beach, and Vine Restaurant & Bar in San Clemente.

Their special cocktail for OC Restaurant Week Uncorked is The Woodpecker. It’s Woodford Reserve Bourbon, Aperol, Crème de Peach, Fresh Peaches and Ginger.

The prix fixe dinner menu is three courses with choices in each category and priced at $50.00. Entree possibilities are Zinfandel Braised Napa Lamb Shank, Certified Double R Ranch Bone-In Ribeye Steak and Wild Caught Alaskan Halibut.

Chef Andrew Gruel of the Slapfish Restaurant GroupOur own Chef Andrew Gruel of the Slapfish Restaurant Group provides another timely and informative “Ask the Chef” segment where Chef Andrew responds to listeners thoughtful inquiries. Chef Andrew is regularly updating us on the impact of the Covid-19 crisis in the hospitality field and what we, as diners, can do to support the very survival of restaurants. Dine-in is slowly, with multiple hiccups, starting to come back but with a lot of new rules that restrict guest counts. Alternately Take-Out / Delivery when you can surely helps…

The consensus is that fine dining will look a bit different once the Covid 19 crisis finally subsides and there is a safe & proven vaccine readily available to all Americans. We all anticipate other significant changes in eating out at all levels. We get Chef Andrew’s informed and insightful thoughts on the future.

Podcasts

Segment One: Show Preview with Executive Producer & Co-Host Andy Harris
Segment Two: Chef & Restaurateur Luciano Pellegrini of Heavenly Pies and Dolce Vita Gelato, Las Vegas Part One
Segment Three: Chef & Restaurateur Luciano Pellegrini of Heavenly Pies and Dolce Vita Gelato, Las Vegas Part Two
Segment Four: Food Journalist Steve Dolinsky, ABC 7 TV’s (Chicago) “Hungry Hound” Part One
Segment Five: Food Journalist Steve Dolinsky, ABC 7 TV’s (Chicago) “Hungry Hound” Part Two
Segment Six: Armen Karamardian, Zov’s Bistro, Tustin (and Irvine & Newport Coast)
Segment Seven: Restaurateur Russ Bendel and Executive Chef Jared Cook of Sapphire, Cellar. Craft. Cook, Laguna Beach
Segment Eight: Co-Host Chef Andrew Gruel of the Slapfish Restaurant Group with “Ask the Chef”

Show 342, September 28, 2019: Executive Chef / Proprietor Eric Bost of auburn

Chef Eric Bost of Auburn in Los Angeles on Melrose“Chef Eric Bost’s (République, Guy Savoy, Alain Ducasse) debut restaurant, auburn, juxtaposes the higher echelon of traditional fine dining with an emphasis on guest exploration and conviviality while paying homage to Los Angeles’ uninhibited culinary identity in a space designed with honest materials by local makers.”

“The menu is based on a unique perspective of a multiple course format, built around guest liberty and the absence of strict rules. Diners are encouraged to guide their own experience, allowing freedom and flexibility, while stripping away formality. In contrast to our main dining menu, the bar offers a fully à la carte selection, maintaining the same culinary philosophy while contributing an entirely different way to enjoy auburn.”

We gently pull Chef Eric away from his busy kitchen for a chat.