Show 470, April 16, 2022: Robert Biebrich, Senior Executive Chef, Legends at SoFi Stadium, Hollywood Park Inglewood Part One

Robert Biebrich

Chef Robert Biebrich is the Senior Executive Chef for SoFi Stadium at Hollywood Park in Inglewood. Robert was previously the Executive Chef here at Angel Stadium. Chef Robert and his culinary team were responsible earlier this year for the food and beverage served to 70,000 VIP Guests at the Super Bowl. Talk about a challenge. We’ll meet him.

“The culinary program at SoFi was created by James Beard-Award winning Chefs Jon Shook and Vinny Dotolo in partnership with Legends, which operates the stadium’s culinary program under the direction of Legends Senior Executive Chef Robert Biebrich and Legends Vice President of Culinary Innovation Gretchen Beaumarchais. The goal was to reimagine the stadium culinary experience.”

SoFi Stadium’s culinary program is based on four core geographic concepts. These include Fairfax Avenue (Burgers, Hot Dogs and Sandwiches,) San Vicente Blvd. (Italian,) Sawtelle Blvd. (Fried Chicken and Asian) and Olvera Street (Mexican.) Each is grounded in local flavors and features creative combinations. There will be more enhancements for the upcoming 2022 Football Season.

“SoFi Stadium’s state-of-the-art amenities and indoor-outdoor design are incorporated into the presentation of its innovative food program to create a memorable experience. The stadium’s kitchens offer open-air spaces with breathtaking views of the city. Their expansive design features clear glass, with each kitchen placed in a location that always has sightlines to the field, videoboard or seating bowl. Fans are now able to leave their seats for food and drink and not worry about missing the big play.”

“The clear glass in SoFi Stadium’s kitchens allows food to be prepared in front of guest’s eyes. In a first for stadium design, SoFi Stadium features 100 percent live-fire kitchens. This allows for the stadium to produce food in each and every one of its kitchens.”

Show 470, April 16, 2022: Robert Biebrich, Senior Executive Chef, Legends at SoFi Stadium, Hollywood Park Inglewood Part Two

Robert Biebrich

Chef Robert Biebrich is the Senior Executive Chef for SoFi Stadium at Hollywood Park in Inglewood. Robert was previously the Executive Chef here at Angel Stadium. Chef Robert and his culinary team were responsible earlier this year for the food and beverage served to 70,000 VIP Guests at the Super Bowl. Talk about a challenge. Chef Robert continues with us.

“The culinary program at SoFi was created by James Beard-Award winning Chefs Jon Shook and Vinny Dotolo in partnership with Legends, which operates the stadium’s culinary program under the direction of Legends Senior Executive Chef Robert Biebrich and Legends Vice President of Culinary Innovation Gretchen Beaumarchais. The goal was to reimagine the stadium culinary experience.”

SoFi Stadium’s culinary program is based on four core geographic concepts. These include Fairfax Avenue (Burgers, Hot Dogs and Sandwiches,) San Vicente Blvd. (Italian,) Sawtelle Blvd. (Fried Chicken and Asian) and Olvera Street (Mexican.) Each is grounded in local flavors and features creative combinations. There will be more enhancements for the upcoming 2022 Football Season.

“SoFi Stadium’s state-of-the-art amenities and indoor-outdoor design are incorporated into the presentation of its innovative food program to create a memorable experience. The stadium’s kitchens offer open-air spaces with breathtaking views of the city. Their expansive design features clear glass, with each kitchen placed in a location that always has sightlines to the field, videoboard or seating bowl. Fans are now able to leave their seats for food and drink and not worry about missing the big play.”

“The clear glass in SoFi Stadium’s kitchens allows food to be prepared in front of guest’s eyes. In a first for stadium design, SoFi Stadium features 100 percent live-fire kitchens. This allows for the stadium to produce food in each and every one of its kitchens.”

Show 320, April 20, 2019: Executive Chef Robert Biebrich & The Culinary Team for Legends at Angel Stadium Part One

Robert BiebrichRobert Biebrich is the accomplished Executive Chef for Legends here at Angel Stadium. Chef Robert is with us in-studio to highlight what’s new in Angel Stadium food and beverage for the 2019 season.

He’s particularly proud of the Big A Burger which is a luxe burger creation as well as a new food outlet. Did we hear “Secret Menu”? We’ll ask about “Light It Up Fries.”

There are new items in the Saint Archer Brewing Co. along with special limited production craft beers. Think Thai Sticky Ribs with Pork Spare Ribs, Onion and Cilantro Salad.

Chef Robert is in his sixth full season at Angel Stadium, working alongside Regional Executive Chef Gretchen Beaumarchais and Executive Sous Chef Omar Almaraz. Chef Biebrich leads a team of talented culinary artists, who are constantly developing new food concepts and fulfilling the ever-changing menus for more than three million guests each season at The Big A.

Joining Chef Robert is his Executive Sous Chef Omar Almaraz and Executive Pastry Chef Tracy Felipe.

Show 189, September 17, 2016: Show Preview with Executive Producer & Co-Host Andy Harris and Chef Andrew Gruel of Slapfish Restaurant Group

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 Rams and USC Football, is back as today’s 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.

Chef Gretchen Beaumarchais is the area executive chef for Legends Hospitality. This includes supervising the food at the L.A. Memorial Coliseum for USC Football and L.A. Rams Football. With the return of The Rams food expectations are especially high. Chef Gretchen joins us for the delicious 411 on what’s new on the menu for the 2016 season.

Celebrity Chef and Royal Thai Culinary Ambassador, Jet Tila, is no stranger to the show. He’s the host in Los Angeles on Friday, September 23rd for the upcoming Chang Sensory Trails. It’s a Thai flavors culinary adventure uniquely curated by Chef Jet.

Behind-the-scenes for every restaurant opening is the ever-patient Project Manager. This individual is responsible for getting the restaurant open on time (and on budget) with all the necessary inspections and approvals. This is not an easy task anywhere but especially challenging in Southern California. A seasoned pro is Brent Miller of Inspired Concepts and Two Birds Holdings, LLC. We’ll meet him.

Wine Exchange in Santa Ana has partnered with wine connoisseur James Suckling to bring us Great Wines of the Andes. This wine tasting extravaganza in Beverly Hills on September 30th showcases 50 of the top wineries from Argentina and Chile at the esteemed Mr. C Restaurant in Beverly Hills. Wine Exchange’s Kyle Meyer proudly pulls the cork for us on this one.

Well-crafted chocolate has been the Guittard family business and a San Francisco favorite for nearly 150 years. This rich history is captured in Guittard Chocolate Cookbook – Decadent Recipes from San Francisco’s Premium Bean-to-Bar Chocolate Company. Author Amy Guittard (Guittard’s Marketing Director) is our guest.

Sea to Table partners with independent fisherman and commercial docks in 44 traditional fishing communities from Alaska to Maine, creating better markets for their catch. Sea to Table’s National Director of Restaurant Sales, Daniel Del Coro joins us.

Our Co-Host Chef Andrew Gruel of The Slapfish Restaurant Group really knows about the sourcing of safe and sustainable fresh seafood. Where can a savvy consumer obtain the very best in seafood locally? Chef Andrew shares some insider tips.

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

Show 189, September 17, 2016: Gretchen Beaumarchais, Regional Executive Chef – West, Legends Hospitality

Gretchen BeaumarchaisChef Gretchen Beaumarchais is the Regional Executive Chef West for Legends Hospitality. This includes supervising the food at the L.A. Memorial Coliseum for USC Football and L.A. Rams Football. With the return of The Rams food expectations are especially high.

A new item already attracting attention is the Giant Pretzel weighing in at almost a pound. It’s baked by Homeboy Industries.

Their better burger is the new Bacon Bacon Bacon Burger with a special bacon beef patty blend topped with pepper pork belly, housemade sweet bacon jam, and garlic aioli. See our Instagram feed for the food porn image.

The ever popular fan favorite is the Brisket Sandwich. Between the brioche bun halves is a pile of beef brisket, BBQ sauce and coleslaw.

Taken to a new level for the 2016 season is Suite and Club Dining. In Club Sections there are rotating chef menus with signature dishes highlighting the visiting teams’ hometown favorites.

Local food scene standouts on the expanded menu are Randy’s Donuts, Seoul Sausage Co., Neal Fraser’s Fritzi Dog and our own Chef Andrew’s Slapfish.

Chef Gretchen joins us for the delicious 411 on what’s new on the menu for the 2016 season.

September 17: Jet Tila, LA Rams Food, Brent Miller, Wine Exchange, Amy Guittard, Sea To Table

Podcasts

Segment One: Show Preview with Executive Producer & Co-Host Andy Harris and Chef Andrew Gruel of Slapfish Restaurant Group
Segment Two: Gretchen Beaumarchais, Regional Executive Chef – West, Legends Hospitality
Segment Three: Chef Jet Tila, Host, Chang Sensory Trails
Segment Four: Brent Miller, (Restaurant Project Manager) Inspired Concepts & Two Birds Holdings, LLC
Segment Five: Kyle Meyer, Proprietor, Wine Exchange, Great Wines of The Andes
Segment Six: Amy Guittard, Marketing Director, Guittard Chocolate Company
Segment Seven: Daniel Del Coro, National Director of Sales, Sea to Table
Segment Eight: Chef Andrew Gruel, Slapfish Restaurant Group, The Best in Seafood Suppliers for Consumers

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 Rams and USC Football, is back as today’s 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.

Chef Gretchen Beaumarchais is the area executive chef for Legends Hospitality. This includes supervising the food at the L.A. Memorial Coliseum for USC Football and L.A. Rams Football. With the return of The Rams food expectations are especially high. Chef Gretchen joins us for the delicious 411on what’s new on the menu for the 2016 season.

Celebrity Chef and Royal Thai Culinary Ambassador, Jet Tila, is no stranger to the show. He’s the host in Los Angeles on Friday, September 23rd for the upcoming Chang Sensory Trails. It’s a Thai flavors culinary adventure uniquely curated by Chef Jet.

Behind-the-scenes for every restaurant opening is the ever-patient Project Manager. This individual is responsible for getting the restaurant open on time (and on budget) with all the necessary inspections and approvals. This is not an easy task anywhere but especially challenging in Southern California. A seasoned pro is Brent Miller of Inspired Concepts and Two Birds Holdings, LLC. We’ll meet him.

Wine Exchange in Santa Ana has partnered with wine connoisseur James Suckling to bring us Great Wines of the Andes. This wine tasting extravaganza on September 30th showcases 50 of the top wineries from Argentina and Chile at the esteemed Mr. Chow Restaurant in Beverly Hills. Wine Exchange’s Kyle Meyer proudly pulls the cork for us on this one.

Well-crafted chocolate has been the Guittard family business and a San Francisco favorite for nearly 150 years. This rich history is captured in Guittard Chocolate Cookbook – Decadent Recipes from San Francisco’s Premium Bean-to-Bar Chocolate Company. Author Amy Guittard (Guittard’s Marketing Director) is our guest.

Sea to Table partners with independent fisherman and commercial docks in 44 traditional fishing communities from Alaska to Maine, creating better markets for their catch. Sea to Table’s National Director of Restaurant Sales, Daniel Del Coro joins us.

Our Co-Host Chef Andrew Gruel of The Slapfish Restaurant Group really knows about the sourcing of safe and sustainable fresh seafood. Where can a savvy consumer obtain the very best in seafood locally? Chef Andrew shares some insider tips.

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

Gretchen BeaumarchaisChef Gretchen Beaumarchais is the Regional Executive Chef West for Legends Hospitality. This includes supervising the food at the L.A. Memorial Coliseum for USC Football and L.A. Rams Football. With the return of The Rams food expectations are especially high.

A new item already attracting attention is the Giant Pretzel weighing in at almost a pound. It’s baked by Homeboy Industries.

Taken to a new level for the 2016 season is Suite and Club Dining. In Club Sections there are rotating chef menus with signature dishes highlighting the visiting teams’ hometown favorites.

Local food scene standouts on the expanded menu are Randy’s Donuts, Seoul Sausage Co., Neal Fraser’s Fritzi Dog and our own Chef Andrew’s Slapfish.

Chef Gretchen joins us for the delicious 411 on what’s new on the menu for the 2016 season.

Jet Tila at Cochon 555Celebrity Chef and Thai Culinary Ambassador, Jet Tila, is no stranger to the show. He’s the host in Los Angeles on Friday, September 23rd for the upcoming Chang Sensory Trails. It’s a Thai flavors culinary adventure uniquely curated by Chef Jet.

Thailand’s leading beer brand, Chang, presents the first-ever Chang Sensory Trails – a multi-sensorial playground to create new memories around iconic Thai flavors. Uniting Thai food lovers from around the world, the festival launched in Singapore a few weeks ago and will soon make its way to the United States. The final stop is London.

The USA Festival is set for Friday, September 23rd from 3 to 11:00 p.m. at The Victorian in Santa Monica. It should prove to be a memorable festival that brings together six of L.A.’s finest Thai restaurants with art and music.

Celebrity chef and Thai Culinary Ambassador, Chef Jet Tila, along with six of LA’s finest Thai restaurants, are set to take attendees on a culinary journey where the food experiences are all curated and brought to life based on Jet’s own personal memories. Behind every dish at #ChangSensoryTrails is a story inspired by seminal moments in his life.

Festival-goers can look forward to creating new memories with Chang, plus enjoy a live art mural painting by visual artist Mambo, and live musical acts all night at Chang Sensory Trails.

Brent MillerBehind-the-scenes for every major restaurant opening is the ever-flexible and patient Project Manager. This key individual is responsible for getting the restaurant open on time (and on budget) with all the necessary inspections and approvals. This is not an easy task anywhere but especially challenging in Southern California.

A seasoned pro is Brent Miller of Inspired Concepts and Two Birds Holdings, LLC. Earlier in his career he piloted a project for celebrity Chef Graham Elliott in Chicago before relocating to Southern California. We’ll meet him.

Kyle Meyer of Wine ExchangeWine Exchange in Santa Ana has partnered with wine connoisseur James Suckling to bring the guest Great Wines of the Andes. This wine tasting extravaganza on September 30 showcases 50 of the top wineries from Argentina and Chile at the esteemed Mr. C Restaurant in Beverly Hills.

Producers will show their top two wines, all selected and rated by internationally acclaimed wine critic James Suckling with 90 points or more.

Join James Suckling for this walk-around tasting featuring a delicious selection of cheese, charcutiere and empanadas, as well as a cool ambience with music from award-winning recording artist Surhan Sidhu, formerly of Empire of the Sun and an impressive DJ in his own right. He is flying-in from Australia for the event and will deliver “fun Cuban funk and regional rarities,” as he puts it.

Tickets include a free Lalique events glass – a $75 value – plus a complete guidebook to the event and to this year’s top wines from the Andes. James tasted close to 2,000 wines from Chile and Argentina to curate the event and the guide.

Wine Exchange’s Kyle Meyer (Great Wines of the Andes Co-Host) proudly pulls the cork for us on this one.

Amy GuittardWell-crafted chocolate has been the Guittard family business and a San Francisco favorite for nearly 150 years. This rich history is captured in Guittard Chocolate CookbookDecadent Recipes from San Francisco’s Premium Bean-to-Bar Chocolate Company.

With 50 tempting photographs and 60 simple recipes for every kind of indulgence, Amy Guittard, in the Guittard Chocolate Cookbook, presents tried-and-true favorite recipes from five generations of Guittards, ranging from start-your-day-right Chocolate Cherry Scones to fudgey Mocha Cookies and deep, dark Chocolate Caramel Pecan Bundt Cake. Leave it to the people who really know chocolate to make a collection of recipes that are sure to make every chocolate lover long for one bite more.

Author Amy Guittard (Guittard’s Marketing Director) is our guest. She is the great-great-granddaughter of the founder of the Guittard Chocolate Company and the company’s marketing director. She lives in the San Francisco Bay Area.

Daniel Del CoroOwned and operated by the Dimin family, Sea to Table partners with independent fishermen and commercial docks in 44 traditional fishing communities from Alaska to Maine, creating better markets for their catch. Shipping to over 1,000 chefs at restaurants and institutions in 46 states, Sea to Table only sources wild, domestic seafood that is sustainably harvested and traceable directly to the point of landing.

On vacation in 1996, the Dimin family found their way to the remote village of Charlotteville on Tobago, a small island in the West Indies. It was love at first sight with the vibrant fishing community. Fishermen there used the same traditional wooden pirogues and hand-line methods of their great-grandfathers, keeping fish populations abundant.

At the end of one extraordinary day with local fisherman ‘Double D’ on his boat ‘I Get Dream,’ the Dimins arrived back to port alongside other boats overflowing with fish, but with a problem: No external market to sell their bountiful catch. That day an idea was born: If the fishermen of Tobago could be connected with chefs in New York, both would benefit. The rest is, well, history.

Sea to Table’s National Director of Restaurant Sales, Daniel Del Coro joins us.

Andrew Gruel and his son WilliamOur Co-Host Chef Andrew Gruel of The Slapfish Restaurant Group based in Huntington Beach really knows about the sourcing of safe and sustainable fresh seafood. Where can a savvy consumer obtain the very best in seafood locally? Chef Andrew shares some insider tips.

Podcasts

Segment One: Show Preview with Executive Producer & Co-Host Andy Harris and Chef Andrew Gruel of Slapfish Restaurant Group
Segment Two: Gretchen Beaumarchais, Regional Executive Chef – West, Legends Hospitality
Segment Three: Chef Jet Tila, Host, Chang Sensory Trails
Segment Four: Brent Miller, (Restaurant Project Manager) Inspired Concepts & Two Birds Holdings, LLC
Segment Five: Kyle Meyer, Proprietor, Wine Exchange, Great Wines of The Andes
Segment Six: Amy Guittard, Marketing Director, Guittard Chocolate Company
Segment Seven: Daniel Del Coro, National Director of Sales, Sea to Table
Segment Eight: Chef Andrew Gruel, Slapfish Restaurant Group, The Best in Seafood Suppliers for Consumers

Show 121, May 9, 2015: Gretchen Beaumarchais, Executive Chef, Angel Stadium

Gretchen BeaumarchaisGretchen Beaumarchais is the creative executive chef here at Angel Stadium. This is her 3rd season at The Big A. She will be sharing with us what’s new in food and beverage at Angel Stadium including the new Ketel One Club. There is an incredible pastry chef in-house (Ashley) who previously was creating the decadent desserts at local luxury hotel. Rest assured there is lots more craft beer on the menu!

The Smoke Ring Brisket Sandwich has proved so popular that a Smoke Ring Express stand has been added to the Concourse. The brisket is smoked for 14 hours. Can you say deliciously tender ?

Peet’s Coffee (an aficionado’s choice) is now on the Main Concourse with a cart. Adjacent to it is a decadent Dessert Cart with all house-prepared goodies created by a real pastry chef.

Show 121, May 9, 2015: Gretchen Beaumarchais, Executive Chef, Angel Stadium Continues…

Gretchen BeaumarchaisNew for 2015 is the “A” Wine Cellar on the Field Level in Section 111. Guests can purchase a large selection of wines by-the-glass as well as by the bottle. It’s California-themed with a long list.

For the best in craft beer head over to Draft Pick near Gate 2. Lots of selections from Golden Road Brewery there. The beer is served in 24 oz. cups.

On the “Secret” menu is The Legends Dog. It’s topped with tender barbecued brisket from Smoke Ring Brisket.

A Stadium favorite, grilled cheese, is also well-represented. There is a Short Rib Grilled Cheese Sandwich on the menu along with a Thick Cut Bacon Grilled Cheese Sandwich.

Melissa’s is on the scene with some appealing healthy options at Melissa’s Fresh For You, available on every level of the Stadium. Custom and pre-made salads, fresh fruit, veggie dogs and veggie burgers are available. New for 2015 is the Acai Bowl with bananas, strawberries, granola and honey. The hummus platter is another tasty light option.

Show 67, March 29, 2014: Executive Chef Gretchen Beaumarchais, Angel Stadium, Anaheim, and Jaisun Ihm, Director of Premium Services, Legends.

Gretchen BeaumarchaisThe Angels Home opener is Monday evening, March 31st.

Executive Chef Gretchen Beaumarchais of Angel Stadium joins us to talk about all the enhancements for 2014. The food and beverage is now under the direction of Legends.

Jaisun (Jason) Ihm (Director of Premium Services) joins Chef Getchen.

There is now an in-house pastry chef (from the St. Regis, Monarch Beach) for 2014. All baked goods & sweets are now baked in-house. Bread is from OC Baking Co.

New grilled cheese sandwiches & smoked meats.

Around The Big A there is a fresh emphasis on providing local craft beers.

The Diamond Club has been remodeled and the menu revamped.

Halo at Angel Stadium (above The Diamond Club) is the new premium seating sports entertainment experience with globally inspired dining.

March 29: Vine Restaurant & Bar, Spaghettini, Carla Hall, Truck U Barbecue, DOMA, Angels Baseball ballpark cuisine

Podcasts

Segment One: Host Jet Tila and Producer Andy Harris
Segment Two: Managing Partner Russ Bendel, Vine Restaurant & Bar, San Clemente
Segment Three: Cary Hardwick, Co-Owner & Co-Managing Partner, Spaghettini Fine Dining & Entertainment, Seal Beach
Segment Four: Celebrity Chef Carla Hall, co-host of ABC’s daytimer, “The Chew.”
Segment Five: Executive Chef Mike Minor, Truck U Barbeque Truck, Las Vegas
Segment Six: Pastry Chef Marissa Sharon, DOMA Beverly Hills
Segment Seven: Executive Chef Gretchen Beaumarchais, Angel Stadium, Anaheim, and Jaisun Ihm, Director of Premium Services, Legends
Segment Eight: Chef Jet Tila and Producer Andy Harris, “SoCal Restaurant Show”

Chef Jet and Producer Andy preview the show.

The effervescent Chef Carla Hall, the co-host of ABC’s “The Chew” has a new book out, Carla’s Comfort Foods – Favorite Dishes from Around the World.

Angel Stadium has a real executive chef in the kitchen and she is with us to discuss all the enhancements at The Big A for baseball season! San Clemente is becoming a popular dining destination. We’ll chat with the proprietor of one of the pioneering restaurants there featuring farm-to-table food.

You don’t expect a long-serving executive chef at a high profile restaurant located on The Strip in Las Vegas in a fancy luxury hotel to give it all up to run a food truck. We’ll talk to the credentialed chef who is doing just that.

Doma, in Beverly Hills, is still generating a lot of buzz a year after opening. Part of the credit goes to their talented pastry chef who is our guest. We’re continuing with our preview of EAT LBC, Long Beach’s first ever restaurant week set for March 30th through April 5th. The co-owner of Spaghettini in Seal Beach joins us.

Jet will be talking about his trip to Cornell University and creating a giant edible sushi roll for Cornell Dining while Producer Andy shares a dining gem of a casual neighborhood spot in Venice.

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

Russ BendelThere is an exciting restaurant resurgence going on in San Clemente right now. Some wags are even calling it the new Laguna Beach. One of the pioneering, chef-driven restaurants there, Vine Restaurant & Bar, has a new proprietor. A former chef (Jared Cook) has returned (as a partner) to oversee the farm-to-table menu. Second generation restaurateur Russ Bendel is our guest.

EAT LBC – Long Beach Restaurant Week is March 30th to April 5th. It’s your chance to enjoy a three-course meal at 52 of the best, and most diverse, restaurants in Long Beach priced at a real value. The restaurants are all aiming to wow all of their new guests during EAT LBC. All the restaurants involved and their menus are listed on their website. Make your reservations now…

Cary Hardwick of SpaghettiniOne of the participating restaurants is Spaghettini in Seal Beach, a local classic for their food and music program since 1988. Cary Hardwick, co-owner and co-managing partner, joins us to talk about his menu for EAT LBC – Long Beach Restaurant Week and their new project in Beverly Hills.

Food fans know Chef Carla Hall as the “Hootie Hoo” lady and fan favorite from multiple seasons of Bravo’s “Top Chef.” She is now the co-host of ABC’s daytime lifestyle series, “The Chew.” Recently “The Chew” celebrated their 500th episode and the show continues to gain in popularity. Carla also is the author of Cooking with Love: Comfort Food That Hugs You, newly available in paperback.

Carla HallCarla’s newest cookbook is Carla’s Comfort Foods – Favorite Dishes from Around the World (on-sale April 1, 2014.) It’s a brand new collection of 130 recipes that embody the universal appeal of all kinds of comfort food.

Inspired by Carla’s love of family suppers and international flavors, this cookbook offers a mouthwatering variety of foods from around the world together with heartfelt stories of connecting with people through food. Each section of the book offers a brief description of a foundation recipe followed by some international variations.

Hall is a true believer that, “If you’re not in a good mood, the only thing you should make is a restaurant reservation.”

Carla is in Los Angeles on book tour on Sunday, April 13th. She is at Sur La Table @ The Original Farmers Market @ Noon and then @ USC for the LA Times Festival of Books @ 3:30 p.m.

Mike Minor of Truck U Barbecue in Las VegasExecutive Chef Mike Minor, a resident of Las Vegas since the age of 5, was the face of Border Grill Las Vegas at Mandalay Bay for almost 10 years.

Late last year he departed to work on a very personal project. That’s the just-about-to launch (April 5th.) Truck U Barbecue. ‘Cue, with some accents from Mexico, is his thing.

Marissa SharonPastry Chef Marissa Sharon opened Doma in Beverly Hills in 2012 with Executive Chef Dustin Trani. She previously was in the pastry department at Chef Scott Conant’s highly regarded Scarpetta at Montage Beverly Hills.

Her cannolis are truly outstanding and she also makes most of the pasta used at the restaurant.

DOMA is considered one of the finest new restaurants in L.A. – in the grand European tradition but with a sleek and modern twist.

DOMA is hosting a special “Dinner Party Series” evening to benefit C-CAP on Monday evening, April 7th @ 6:30 p.m.

Gretchen BeaumarchaisThe Angels Home opener is Monday evening, March 31st.

Executive Chef Gretchen Beaumarchais of Angel Stadium joins us to talk about all the enhancements for 2014. The food and beverage is now under the direction of Legends.

Jaisun (Jason) Ihm (Director of Premium Services) joins Chef Getchen.

There is now an in-house pastry chef (from the St. Regis, Monarch Beach) for 2014. All baked goods & sweets are now baked in-house. Bread is from OC Baking Co.

New grilled cheese sandwiches & smoked meats.

New emphasis on local craft beers.

The Diamond Club has been remodeled and the menu revamped.

Halo at Angel Stadium (above The Diamond Club) is the new premium seating sports entertainment experience with globally inspired dining.

Jet has been visiting at Cornell University’s Cornell Dining Services (a giant sushi roll) and Producer Andy has been dining in Venice. We’ll talk about it…

Podcasts

Segment One: Host Jet Tila and Producer Andy Harris
Segment Two: Managing Partner Russ Bendel, Vine Restaurant & Bar, San Clemente
Segment Three: Cary Hardwick, Co-Owner & Co-Managing Partner, Spaghettini Fine Dining & Entertainment, Seal Beach
Segment Four: Celebrity Chef Carla Hall, co-host of ABC’s daytimer, “The Chew.”
Segment Five: Executive Chef Mike Minor, Truck U Barbeque Truck, Las Vegas
Segment Six: Pastry Chef Marissa Sharon, DOMA Beverly Hills
Segment Seven: Executive Chef Gretchen Beaumarchais, Angel Stadium, Anaheim, and Jaisun Ihm, Director of Premium Services, Legends
Segment Eight: Chef Jet Tila and Producer Andy Harris, “SoCal Restaurant Show”