Show 214, March 11, 2017: Robert Schueller, Prince of Produce, Melissa’s World Variety Produce Part One

Robert Schueller of Melissa's World Variety Produce in the AM830 KLAA StudioOur resident Produce Guru, Robert Schueller of Melissa’s, joins us with his first, of two, segments today. He’s now telling us about the recently concluded International Association of Culinary Professionals (IACP) annual conference in Louisville and then providing an overview of the 2017 Disney California Adventure Food & Wine Festival which is on now through April 16th in Anaheim.

Robert and Melissa’s Executive Chef Ida Rodriguez will be conducting two Cooking Lessons as part of Disney’s California Adventure’s Food & Wine Festival. On Friday afternoon, March 24th at 2:00 p.m., Robert & Chef Ida are cooking up “Amazing Potatoes with Melissa’s Produce.” Then on Saturday, March 25th at 4:00 p.m. they are encoring the “Amazing Potatoes with Melissa’s” presentation.

Our own Chef Andrew Gruel is also performing three Culinary Demonstrations at the Food & Wine Festival. The first, representing Slapfish is Friday, March 17th @ 2:00 p.m. Next Chef Andrew is hosting a Butterleaf (Trade in Irvine) demo at 4:00 p.m. on Friday, March 31st. Lastly, it’s a demo spotlighting Two Birds (Trade in Irvine) at 4:00 p.m. on Saturday April 15th.

Our good friend Chef Jet Tila (Food Network’s Cutthroat Kitchen with Alton Brown) conducts an entertaining Celebrity Chef Cooking Demo on Saturday, April 15th from 6 to 7:00 p.m. in the Festival Showplace, Stage 17 in Hollywood Land (with an added $99 per person admission fee.)

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Show 199, November 26, 2016: Celebrity Chef Sara Moulton of “Sara’s Weeknight Meals” and Sara Moulton’s Home Cooking 101

Sara MoultonSara Moulton was one of the first breakout stars of the then embryonic Food Network and is currently the host of Public Television’s “Sara’s Weeknight Meals.” She is also the author of the Associated Press column “Kitchen Wise.”

Her newest cookbook is the ambitious, Sara Moulton’s Home Cooking 101: How to Make Everything Taste Better.

Not just a collection of wonderful recipes, HOME COOKING 101 is a teaching manual aimed at the home cook. The recipes will indeed make it easier to put dinner on the table on a weeknight, but, as Sara notes in her introduction, “more important is that each recipe specifically demonstrates a tip or method that can make you a better and more confident cook while also teaching you to make your dishes taste better.”

Accordingly, the book’s first chapter is a compact and handy rulebook entitled “The Ten Basics of Good Home Cooking.” It advises the home cook as follows:

  • Shake hands with your stove
  • Buy a good knife
  • Get organized
  • Follow the recipe exactly the first time you make it
  • Dispense with mise en place
  • Reach for the salt
  • Balance flavors
  • Build umami
  • Use all your senses
  • Don’t waste food

As for the recipes, there are 150 of them—all new and accompanied by photographs that illustrate, step-by-step, the book’s key techniques. The book also boasts guest recipes from a stellar cast of some of Sara’s favorite chefs and cookbook authors, including Rick Bayless, Amanda Cohen, Hiroko Shimbo, Jacques Torres, Marc Vetri, and Grace Young.

In sum, Sara writes, “The goal of this book is two-fold: to sharpen your sense of taste and to provide you with a raft of time-tested techniques that I hope will become second nature to you.”

We’re in the kitchen with Chef Sara.

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Show 183, August 6, 2016: Show Preview with Executive Producer & Co-Host Andy Harris and Chef Andrew Gruel

Andrew Gruel at the AM830 KLAA StudiosExecutive Chef Andrew Gruel of the rapidly growing Slapfish empire with restaurants in Huntington Beach, Brea, Laguna Beach, Newport Beach, LAX, Irvine at UCI and, most recently, The Los Angeles Memorial Coliseum for the Rams and USC Football, is back as today’s special Guest Host. In May in Chicago during the National Restaurant Association’s annual conclave he received Nation’s Restaurant News’ Trendsetter MenuMaster Award for Slapfish.

Now a provocatively tempting preview of Saturday’s abundant 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…

The OC Fair in Costa Mesa continues through August 14th. What’s new in Fair Food? We’ll chat with the well-known “Chicken Charlie” Boghosian, a pioneer in fair food favorites. You just might call him the “King” of fried fair food and other treats!

Huntington Beach restaurateur Alicia Whitney is seemingly taking over the City one block at a time. Her newest full-service restaurant is SeaSalt Woodfire Grill featuring Santa Maria-style barbecue. She is also now on the sand at Bolsa Chica State Beach with two open beach food stands and a third set to open soon. We’ll detour Alica for a quick respite and get all the tasty details.

Brouwerij West is a unique Belgian-inspired craft brewery and venue located in the San Pedro neighborhood of Los Angeles. The company was founded in 2010 by talented brewer Brian Mercer and is now led by Mercer and his partner Dave Holop. Brouwerij West’s new home opened in February 2016 in a former Port Warehouse originally built by the U.S. Navy during World War II. Proprietor Brian Mercer taps the keg on Brouwerij West for us.

One of the pioneering food trucks in Orange County is the innovative Dos Chinos taco truck (Chef Hop Phan) which is a tasty fusion of Latin-Vietnamese fare. It’s also now a permanent food stall at the 4th Street Market in Santa Ana. Hop Phan’s newest concept is Sit Low Pho (Vietnamese) at the 4th Street Market. We’ll meet him.

Introducing non-native fish to United States waters can disturb the existing delicate ecological balance. Such is the case of Asian carp in the Great Lakes. To the rescue may be the prehistoric-looking, and fast growing, alligator gar. It was previously native to these same waters. Chef Andrew Gruel will explain this fish tale.

The three waves of voting for The Golden Foodie Awards, the People’s Choice Food Awards in Orange County, is on now through August 21st. Voting for the 1st categories concludes on August 7th. Hosting the Awards is Food Network’s Simon Majumdar(“Cutthroat Kitchen.”) He’s our guest.

Gold Medals won by wines at our area County Fairs used to have a tremendous impact on wine sales. Now, this is much less the case. Our resident wine authority, Kyle Meyer of Wine Exchange, has his informed perspective.

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

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Show 183, August 6, 2016: Chef Hop Phan, Dos Chinos & Sit Low Pho, 4th Street Market Santa Ana

Hop PhanOne of the pioneering food trucks in Orange County is the innovative Dos Chinos taco truck (Chef Hop Phan) which is a tasty fusion of Latin-Vietnamese fare. It’s also a permanent food stall at the 4th Street Market in Santa Ana.

Hop Phan’s newest concept is Sit Low Pho (Vietnamese) at the 4th Street Market. He’s planning something fresh for the upcoming Trade market hall in Irvine arriving before year’s end. It will have a captivating Hawaiian flair with a few twists.

Chef Hop is already a veteran of Food TV. Most recently he competed on FYI’s Man versus Child: Chef Showdown. You’ve also seen him on NBC’s “Food Fighters,” Cooking Channel’s “Eat Street”, Food Network‘s “Cutthroat Kitchen” and “Chopped.”

We’ll meet him.

“Southern California raised us on Asian and Latin food. It’s what were made of – every sinew is built on years of carne asada and Vietnamese pho…”

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Show 183, August 6, 2016: Simon Majumdar, Voting for the Golden Foodie Awards

Simon MajumdarThe three waves of voting for The Golden Foodie Awards, the People’s Choice Food Awards in Orange County, is on now through August 21st. Voting for the 1st categories concludes on August 7th.

This first Week includes, Best American Cuisine, Best Mexican, Food, Best Vegetarian Food, Bartender of The Year, Best Pizza, Best Italian Food and Best French Cuisine.The Golden Foodie Award’s celebrates chef driven and/or independent restaurants and allows for food lovers to decide the winners. Voting takes place from August 1 – 21, with each week offering different categories. Nominees are announced at the end of each week. The Golden Foodie Awards are comprised of 24 categories.

The Golden Foodie Awards is a democracy and recognizes the best chefs, libations and cuisine. With its focus on involving the Orange County community to vote, the GFA’s serve as a great honor allowing the people to decide who is best. Winners will be announced on September 25th in Newport Beach at the red carpet gala event at the Fairmont Newport Beach.

Hosting the Awards is Food Network’s Simon Majumdar (permanent judge on “Cutthroat Kitchen.” with Alton Brown.) He’s our guest.

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August 6: Chicken Charlie Boghosian, SeaSalt Woodfire Grill, Brouwerij West, Dos Chinos, Simon Majumdar, Wine Exchange

Podcasts

Segment One: Show Preview with Executive Producer & Co-Host Andy Harris and Chef Andrew Gruel
Segment Two: Celebrity Fair Food Concessionaire, “Chicken” Charlie Boghosian
Segment Three: Restaurateur Alicia Whitney’s Sea Salt Wood Fired Grill, Huntington Beach
Segment Four: Brian Mercer, Founder, Brouwerij West, San Pedro
Segment Five: Chef Hop Phan, Dos Chinos & Sit Low Pho, 4th Street Market Santa Ana
Segment Six: Chef Andrew Gruel, The Alligator Gar Makes a Comeback
Segment Seven: Simon Majumdar, Voting for the Golden Foodie Awards
Segment Eight: Kyle Meyer, The Wine Exchange, Wine Competitions at County Fairs

Andrew Gruel at the AM830 KLAA StudiosExecutive Chef Andrew Gruel of the rapidly growing Slapfish empire with restaurants in Huntington Beach, Brea, Laguna Beach, Newport Beach, LAX, Irvine at UCI and, most recently, The Los Angeles Memorial Coliseum for the Rams and USC Football, is back as today’s special Guest Host. In May in Chicago during the National Restaurant Association’s annual conclave he received Nation’s Restaurant News’ Trendsetter MenuMaster Award for Slapfish.

Now a provocatively tempting preview of Saturday’s abundant 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…

The OC Fair in Costa Mesa continues through August 14th. What’s new in Fair Food? We’ll chat with the well-known “Chicken Charlie” Boghosian, a pioneer in fair food favorites. You just might call him the “King” of fried fair food!

Huntington Beach restaurateur Alicia Whitney is seemingly taking over the City one block at a time. Her newest full-service restaurant is SeaSalt Woodfire Grill featuring Santa Maria-style barbecue. She is also now on the sand at Bolsa Chica State Beach with two open beach food stands and a third set to open soon. We’ll detour Alica for a quick respite and get all the tasty details.

Brouwerij West is a unique Belgian-inspired craft brewery and venue located in the San Pedro neighborhood of Los Angeles. The company was founded in 2010 by talented brewer Brian Mercer and is now led by Mercer and his partner Dave Holop. Brouwerij West’s new home opened in February 2016 in a former Port Warehouse originally built by the U.S. Navy during World War II. Proprietor Brian Mercer taps the keg on Brouwerij West for us.

One of the pioneering food trucks in Orange County is the innovative Dos Chinos taco truck (Chef Hop Phan) which is a tasty fusion of Latin-Vietnamese fare. It’s also a permanent food stall at the 4th Street Market in Santa Ana. Hop Phan’s newest concept is Sit Low Pho (Vietnamese) at the 4th Street Market. We’ll meet him.

Introducing non-native fish to United States waters can disturb the existing delicate ecological balance. Such is the case of Asian carp in the Great Lakes. To the rescue may be the prehistoric-looking, and fast growing, alligator gar. It was previously native to these same waters. Chef Andrew Gruel will explain all.

The three waves of voting for The Golden Foodie Awards, the People’s Choice Food Awards in Orange County, is on now through August 21st. Voting for the 1st categories concludes on August 7th. Hosting the Awards is Food Network’s Simon Majumdar
(“Cutthroat Kitchen.”) He’s our guest.

Gold Medals won by wines at our area County Fairs used to have a tremendous impact on wine sales. Now, this is much less the case. Our resident wine authority, Kyle Meyer of Wine Exchange, has his informed perspective.

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

Chicken Charlie BoghosianThe OC Fair in Costa Mesa continues through August 14th. What’s new in Fair Food? We’ll chat with the “Chicken Charlie” Boghosian, a pioneer in fair food favorites. You just might call him the “King” of fried fair food! He invented the deep-fried Twinkie.

In the just concluded Fair Food Competition, Charlie was awarded Gold medals for his bacon-wrapped fried chicken leg (Best Fried Food) and for his Maui Bowl (Ethnic Category.)

New for Chicken Charlie this year is the clever Chicken In a Waffle On a Stick, and Escargot and Caviar Doritos.

Away from the Fair circuit “Chicken Charlie” Boghosian has a year-round restaurant in San Diego. It’s Chicken Charlie’s FryBQ.

Alicia WhitneyHuntington Beach restaurateur Alicia Whitney is seemingly taking over the City one block at a time. Her newest full-service restaurant is SeaSalt Woodfire Grill featuring Santa Maria-style barbecue. Her pitmasters are actually from one of the well-known Santa Maria barbecue spots in the hamlet of Santa Maria! Santa Maria wines are highlighted on the list.

She is also now on the sand at Bolsa Chica State Beach with two renovated, open beach food stands and a third set to open in the near future. We’ll detour Alica for a quick respite and get all the tasty details.

Right now Alicia is bookending Bolsa Chica State Beach with the already operating SeaLegs at the Beach and Pacific Kitchen. Opening soon is SeaSalt Burger.

Brian MercerBrouwerij West is a unique Belgian-inspired craft brewery and venue located in the San Pedro neighborhood of Los Angeles. The company was founded in 2010 by talented brewer Brian Mercer and is now led by Mercer and his partner Dave Holop. Brouwerij West’s new home opened in February 2016 in a former Port Warehouse originally built by the U.S. Navy during World War II.

Brouwerij West’s operation encompasses 26,000 sq. ft. of the Crafted at the Port of Los Angeles facility, including 8,000 sq. ft. devoted to visitor use for its Tasting Room and events, as well as a 17,000 sq. ft. outdoor courtyard / beer garden.

Brouwerij West brews its beers using traditional ingredients and methods mixed with creative inspiration to produce its own take on classic Belgian-style ales. Brouwerij West’s new facility is covered with solar panels and generates more electricity than it uses, and its mash filter-based brewery uses 30% less water than traditional breweries.

Proprietor Brian Mercer taps the keg on Brouwerij West for us.

Hop PhanOne of the pioneering food trucks in Orange County is the innovative Dos Chinos taco truck (Chef Hop Phan) which is a tasty fusion of Latin-Vietnamese fare. It’s also a permanent food stall at the 4th Street Market in Santa Ana.

Hop Phan’s newest concept is Sit Low Pho (Vietnamese) at the 4th Street Market. He’s planning something fresh for the upcoming Trade market hall in Irvine arriving before year’s end.

Chef Hop is already a veteran of Food TV. Most recently he competed on FYI’s Man versus Child: Chef Showdown.

You’ve also seen him on NBC’s “Food Fighters,” Cooking Channel’s “Eat Street”, Food Network‘s “Cutthroat Kitchen” and “Chopped.”

We’ll meet him.

Andrew Gruel at the AM830 KLAA Studios“Southern California raised us on Asian and Latin food. It’s what were made of – every sinew is built on years of carne asada and Vietnamese pho…”

Introducing non-native fish to United States waters can disturb the existing delicate ecological balance. Such is the case of Asian carp moving into the Great Lakes.

To the rescue may be the prehistoric-looking, and fast growing, alligator gar. According to the AP it can grow longer than a horse and heavier than a refrigerator. It’s previously been considered a trash fish. It used to thrive in this habitat before being decimated because the thought was that it threatened sport fish.

Chef Andrew Gruel will explain all.

Simon MajumdarThe three waves of voting for The Golden Foodie Awards, the People’s Choice Food Awards in Orange County, is on now through August 21st. Voting for the 1st categories concludes on August 7th.

This first Week includes, Best American Cuisine, Best Mexican, Food, Best Vegetarian Food, Bartender of The Year, Best Pizza, Best Italian Food and Best French Cuisine.The Golden Foodie Award’s celebrates chef driven and/or independent restaurants and allows for food lovers to decide the winners. Voting takes place from August 1 – 21, with each week offering different categories. Nominees are announced at the end of each week. The Golden Foodie Awards are comprised of 24 categories.

The Golden Foodie Award’s is a democracy and recognizes the best chefs, libations and cuisine. With its focus on involving the Orange County community to vote, the GFA’s serve as a great honor allowing the people to decide who is best. Winners will be announced on September 25th in Newport Beach at the red carpet gala event at the Fairmont Newport Beach.

Hosting the Awards is Food Network’s Simon Majumdar (permanent judge on “Cutthroat Kitchen.”) He’s our guest.

Kyle Meyer of Wine ExchangeCoveted Gold Medals won by wines at our area County Fairs used to have a tremendous impact on wine sales. Now, this is much less the case. Our resident wine authority, Kyle Meyer of Wine Exchange, has his informed perspective.

“As we were drifting through a few reflective moments about where the wine world has been, and where it was going, a question arose.  What ever happened to fairs?  You know, pig contests, funnel cakes, and wine judgings. As we think back to the early days of Wine Exchange (such as it was), we remember what a big deal fair judgings and gold medals used to be in the scheme of wine marketing.  A gold medal at a wine competition like the Orange County Fair, L.A. County Fair, Sonoma Harvest Fair, and the California State Fair were kind of a big deal.  Now, not so much.  What happened?”

“Well, history happened.  Now mind you we speak from a fair bit of experience having been involved with the local fair for nearly a decade and part of a few judging panels as well.  Over the years we have been on both sides of the do-these-competitions-matter debate, and can play both sides.  But ‘back in the day’, the results of a major competition used to resonate throughout the industry.  Now the effect is pretty short term and localized.  Why?  There are lots of reasons.”

Podcasts

Segment One: Show Preview with Executive Producer & Co-Host Andy Harris and Chef Andrew Gruel
Segment Two: Celebrity Fair Food Concessionaire, “Chicken” Charlie Boghosian
Segment Three: Restaurateur Alicia Whitney’s Sea Salt Wood Fired Grill, Huntington Beach
Segment Four: Brian Mercer, Founder, Brouwerij West, San Pedro
Segment Five: Chef Hop Phan, Dos Chinos & Sit Low Pho, 4th Street Market Santa Ana
Segment Six: Chef Andrew Gruel, The Alligator Gar Makes a Comeback
Segment Seven: Simon Majumdar, Voting for the Golden Foodie Awards
Segment Eight: Kyle Meyer, The Wine Exchange, Wine Competitions at County Fairs

Show 178, July 2, 2016: John Rifkin, CEC, Senior Corporate Executive Chef, Morrison Community Living

John RifkinUpscale senior living facilities offering incredible amenities and delicious, healthy, chef-prepared food of restaurant quality represent a huge growth industry nationally. One of the industry leaders is Morrison Community Living. We’ll meet their Senior Corporate Chef, John Rifkin.

Chef Rifkin joined Morrison Community Living in 2004 as corporate chef. In this role Rifkin was able to support the many Morrison Senior Living communities throughout the country and help to show the value of both Morrison and Compass Groups’ robust sustainable seafood program nationally.

Chef Rifkin currently serves as Senior Corporate Executive Chef. Under his leadership he has been able to drive Morrison Community Living’s sustainable results even further, and along with his team of 10 Corporate Chefs, 24 Regional Chefs, and the over 400 plus chefs across the country to create very delicious sustainable seafood recipes.

Chef Rifkin knows that the generations entering Morrison Community Living communities have a very high expectation that they understand where their seafood and food comes from, but also that it is harvested responsibly as well.

Chef Rifkin collaborates with many food service organizations to support him to bring the very best ingredients to the seniors that Morrison Community Living prepares for. These guests have traveled the world, run Fortune 500 companies, and are master home chefs in their own right, cooking many meals for their family and loved ones throughout the years. Food Network is one of the most watched channels among Morrison Community Living’s residents.

Aging healthfully is a desire of Chef John’s Seniors. Working with nutritionists the aim is creating flavorful meals with less red meat and more seafood, whole grains and fruits and vegetables. Something to be learned here…

Freshness is key, too. More and more of Morrison Community Livings’ expansive properties in 44 states have pastry chefs and bake shops. Yum…

 

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Show 176, June 18, 2016: Chef Maeve Rochford, Sugar and Scribe, La Jolla, CA

Mauve Rochford“Be Sweet. Be Tempted.”

Chef Maeve Rochford is the proprietress of the ever-popular Sugar & Scribe Bakery Café in La Jolla. She is also the winner of Food Network’s “Holiday Baking Championship” and the cool $50,000 cash prize. Chef Maeve is our guest.

“Born an only child in Cincinnati, Ohio to an Irish-born mother and third generation German Father, Maeve’s life was destined to be greatly influenced by food! She attended an all-girls high school, St. Ursula Academy, and rowed her way into college. After graduating from Boston University on a rowing scholarship, Maeve started her career quest!”

“After college Maeve struggled to settle on a direction. She checked out a few career paths in NYC and then spent several months in South Africa. While cooking dinner for the family she was living with in Walvis Bay, it finally became clear: “I’M A CHEF!” Looking back, Maeve realized she had been on this path since she was two. She moved to Los Angeles and landed her first job as a private chef. It was Maeve’s husband’s career that brought her to San Diego.”

“With the move, Maeve started all over again, but this time she followed her passion, threw caution to the wind, and in the middle of a major recession, opened Sugar and Scribe, a small upscale bakery in Pacific Beach on a shoestring budget. Sugar and Scribe launched in November 2010. The current Sugar and Scribe location opened in La Jolla in February of 2015.”

“Maeve’s love of food and the memories that great foods inspire drive her to create morsels of excellence every day. “I think my keen understanding of flavor combinations comes from mixing leftovers, never being afraid of food and loving the experience of cooking. When I’m happy, I eat. When I’m sad, I eat. When I’m angry, I eat. So it’s important to have great food for every emotion!””

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Show 158, February 7, 2016: Show Preview with Executive Producer & Co-Host Andy Harris and Chef Andrew Gruel, Founder, Slapfish Restaurant Group

Guys, Valentine’s Weekend is coming up next Weekend and it’s also Presidents’ Weekend. Make your brunch or dinner plans now to celebrate with that special someone! Lots of tempting options. No excuses…

Andrew Gruel at the AM830 KLAA StudiosExecutive Chef Andrew Gruel of the rapidly growing Slapfish empire with restaurants in Huntington Beach, Laguna Beach, Newport Beach, LAX, Irvine at UCI and, now, Brea, is back as today’s special Guest Host.

Next a tempting preview of Saturday’s crave-worthy and always healthy show and not, with profuse apologies, for dieters. If we’re doing it right we will always leave you hungry and thirsty. In our case that’s absolutely a good thing…

Slice Deli and Cakery opened its classic American deli and gourmet bakery last November in Fountain ValleyIt’s an inspiring story of perseverance. Owners John-Michael Sanchez and fiancé Natalie Burke intended to open Slice in January of 2015. But, when Burke was diagnosed with cervical cancer that same month, they were forced to put the project on hold. In July of 2015, Burke had won her battle with cervical cancer and was eager to start working on the restaurant again. Today, Sanchez and a cancer-free Burke proudly present Slice, a single concept with dual identities. John-Michael Sanchez is our guest.

GD Bro began as a culinary passion project for co-founders, Mark Cruz and Kevin Nguyen, who had ambitious and creative ideas for a “new” way to eat burgers. Within a year’s time, as word spread via an organic social media frenzy and growing lines of hungry guests, GD Bro teamed up with Hue Nguyen, current CFO and foodie enthusiast, to expand on GD Bro’s cutting edge brand and style. Co-founder Kevin Nguyen joins us with the juicy details.

TAPS Fish House & Brewery (Brea, Corona & Irvine) has always been known as a pioneer in brewing award-winning craft beer. Recently proprietor Joe Manzella, not one to ever stand still, decided it was time to totally overhaul and elevate his bar program system-wide. Corporate Wine & Spirits Manager, Andrew Aoun has done just that. We’ll chat with him about what it takes to totally revamp a successful bar program.

Hundreds of premium wine varieties, sweet and savory chocolate confections, gourmet food samples from acclaimed Pechanga Resort & Casino restaurants, live music, a silent auction and helping out a good cause are all on the agenda for February 26 and 27 at Pechanga Resort & Casino. Tickets for the 8th annual Chocolate Decadence and Pechanga Wine Festival are on sale now. Proceeds from both events benefit Habitat for Humanity Inland Valley. Pechanga Resort & Casino’s Executive Pastry Chef, Jean-Jacques Granet joins us with all the sweetly decadent details.

Finally we’ll get some thoughts on food trucks from our Co-host, Chef Andrew Gruel.

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

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Show 158, February 6, 2016: Kevin Nguyen, Co-Founder/Partner, GD Bro Continues…

Kevin Bobby NguyenSince opening in early 2013, GD Bro has been favorably mentioned among the best of the best in local, regional, national media outlets and online Food Bloggers.

GD Bro also premiered on Season 6 of the FOOD NETWORK’s Great Food Truck Race taking a nail biting third place spot.

Now known for their inventive and light-hearted approach to cooking, GD Bro is consistently challenging the traditional concept of a “burger” by selecting new and uniquely blended ingredients that surprise and delight the foodie traditionalists and culinary thrill-seekers alike. GD Bro not only takes pride in delivering a consistent signature product but more importantly, they believe both great service and above and beyond hospitality from their caring, gracious, hip and outgoing staff distinguishes them from their competitors.

Hence, the reason the GD Bro followers have an “emotional” attachment to the brand and feel like they are part of a family backyard BBQ atmosphere.

The original brick- and- mortar location is in Santa Ana and newly opened in Signal Hill.
For each new location there will be a special menu item only available at that unit.

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