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!

Play

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.

Play

February 6: Slice Deli and Cakery, GD Bro, TAPS Fish House & Brewery, Pechanga Chocolate Decadence

Podcasts

Segment One: Show Preview with Executive Producer & Co-Host Andy Harris and Chef Andrew Gruel, Founder, Slapfish Restaurant Group
Segment Two: John-Michael Sanchez, Slice Deli & Cakery, Fountain Valley
Segment Three: Kevin Nguyen, Co-Founder/Partner, GD Bro Part One
Segment Four: Kevin Nguyen, Co-Founder/Partner, GD Bro Part Two
Segment Five: Andrew Aoun, Corporate Wine & Spirits Manager, Taps Fish House & Brewery, The Catch and Lillie’s Q Part One
Segment Six: Andrew Aoun, Corporate Wine & Spirits Manager, Taps Fish House & Brewery, The Catch and Lillie’s Q Part Two
Segment Seven: Jean-Jacques Granet, Executive Pastry Chef, Pechanga Resort & Casino, Temecula, CA
Segment Eight: Chef Andrew Gruel, Slapfish Restaurant Group

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 hot & 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 from our Co-host, Chef Andrew Gruel.

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

John Michael SanchezSlice 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.

“Sometimes you get where you need to be by losing everything,” comments Burke, who says Slice gave her hope and something to look forward to during her battle with cancer. “I refused to lose sight of our dream. Seeing a finished Slice reminds me of what I’ve overcome and all I have to be thankful for.”

Prior to her battle with cancer, Burke owned a successful custom cake business. Much like the savory items at Slice, the cakes are prepared using traditional European methods; artfully crafted from whole ingredients. The Cakery features her signature cakes served by the slice daily. Guests are also able to order customized cakes for weddings and other celebrations. The Cakery also features classic scratch-made pastries and fresh breads baked in-house daily by seasoned pastry chef, Aldo Mendiola.

The kitchen at Slice is helmed by Executive Chef Julio de Leon who focuses on classic American cooking highlighted with superior ingredients. His dishes feature humanely raised meats, locally sourced produce, and house-made ingredients. From breads to spreads, everything at Slice is made in-house daily.

The Deli offers house-cured meats complemented with artisanal cheeses, sliced to order. Menu highlights include premium deli sandwiches like The Cuban with mojo pulled pork, stout mustard, Black Forest ham, Emmenthaler Swiss, and house pickles on house-baked bread.

In the evenings, the menu transforms to offer dishes prepared with a focus on traditional techniques. Highlights include a Porchetta Roast which features a crisped pork belly wrapped around a juicy pork loin slow-roasted for two days. Quality, house-made ingredients take center stage with dishes like the Lamb T-Bone prepared with garam masala, stout demi-glace, and mint gremolata. Slice also features a rotating selection of 20 beer taps with an emphasis on Orange County-based breweries as well as regional wines from the West Coast.

John-Michael Sanchez is our guest

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.

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.

Andrew AnunTAPS Fish House & Brewery (Brea, Corona & Irvine) has always been known as a pioneer in brewing award-winning craft beer. Recently proprietor Joe Manzanella, not one to 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. The relaunch is in place at Taps Fish House & Brewery. The Catch, and Lillie’s Q.

Taps is known for their long-history of brewing award -winning craft beers but they also want to elevate the rest of their bar program. There is a new emphasis on freshness and quality ingredients.

All mixers and juices are prepared fresh. Even the Grenadine is made in-house. There is a big difference in flavor.

The everyday well spirits have been elevated, too. No low end spirits in the well. All premium labels.

A new cocktail is the Pineapple Under The Sea. It’s made with Absolut Elyx Vodka and Corruba Coconut Rum. It’s served in an eye-catching copper Pineapple. Going to be hard to hang on to those.

The show-stopper is the Lime In The Coconut with Corruba Coconut Rum and Selvarey Cocoa Rum. It’s prepared tableside in dramatic fashion. It’s frozen “Mad Scientist”-style with liquid nitrogen and served in a coconut shell.

Jean Jacques Granetundreds 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.

Chocolate Decadence on Friday, February 26 features more than 30 premium wine varietals that have been shown to masterfully partner with chocolate and other sweet desserts. The event runs from 7:00 p.m. to 10:00 p.m. and is $55 per person. Tickets include a souvenir wine glass, unlimited two ounce samples of wine and spirits, chocolate and confection tasting, live music and silent auction. VIP tickets are $75 and include early entry at 5:30 p.m., upgraded souvenir wine glass, fruit and cheese plates, passed hors d’oeurves, as well as all inclusions of general admission tickets.

Wine enthusiasts can sip and explore new selections at the 8th annual Pechanga Wine Festival from 1:00 p.m. to 5:00 p.m. on Saturday, February 27. Tickets for this unforgettable event are $65 and include a souvenir wine glass, unlimited two ounce samples of wine and spirits, gourmet food and dessert samples from Pechanga’s acclaimed chefs, as well as others in the Temecula Valley, live music and silent auction. VIP tickets are $85 and include early entry at 12:00 p.m., upgraded souvenir wine glass, as well as all inclusions of the general admission tickets.

Pechanga Resort & Casino’s Executive Pastry Chef, Jean-Jacques Granet joins us with all the sweetly decadent details.

Andrew Gruel and his son WilliamFinally a chance to catch-up with our esteemed Co-host Chef Andrew Gruel. Chef Andrew is always the source of quality information with keen insight. Are gourmet food trucks still a viable business in Southern California ? We’ll ask Chef Andrew to weigh-in.

Podcasts

Segment One: Show Preview with Executive Producer & Co-Host Andy Harris and Chef Andrew Gruel, Founder, Slapfish Restaurant Group
Segment Two: John-Michael Sanchez, Slice Deli & Cakery, Fountain Valley
Segment Three: Kevin Nguyen, Co-Founder/Partner, GD Bro Part One
Segment Four: Kevin Nguyen, Co-Founder/Partner, GD Bro Part Two
Segment Five: Andrew Aoun, Corporate Wine & Spirits Manager, Taps Fish House & Brewery, The Catch and Lillie’s Q Part One
Segment Six: Andrew Aoun, Corporate Wine & Spirits Manager, Taps Fish House & Brewery, The Catch and Lillie’s Q Part Two
Segment Seven: Jean-Jacques Granet, Executive Pastry Chef, Pechanga Resort & Casino, Temecula, CA
Segment Eight: Chef Andrew Gruel, Slapfish Restaurant Group