Show 223, May 13, 2017: Show Preview with Co-Host Andy Harris

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

Andrew and William GruelOur busy Co-Host, Chef Andrew Gruel, is on the road this morning at Trade Food Hall in Irvine near John Wayne Orange County Airport. It’s the official Grand Opening. The first 100 fortunate guests in line at the 11:00 a.m. opening got a passport good for generous free tastes at all 9 establishments including Center Hub bar. We’ll catch-up with him by phone.

Valentino, the renowned Santa Monica restaurant by noted Restaurateur Piero Selvaggio that has defined Italian fine dining since its opening in 1972, is hosting a Wine Spectacular Series in May with four dinners (2 remaining on May 19th and 26th) curated by Selvaggio and James Beard Foundation award-winning chef Luciano Pellegrini, who recently returned as the restaurant’s Executive Consulting Chef. The dinners, in partnership with the LA Times Food Bowl, celebrate citywide for the month, feature choice and rare selections from Valentino’s legendary wine cellar.

Sam Fox (Fox Restaurant Group) has been an industry leader since founding his company in 1998 in Phoenix. His uber successful restaurant group boasts nearly 60 locations and 16 unique concepts in nine states. We know him best locally for North Italia, True Food Kitchen and Las Vegas’ Culinary Dropout. Sam is our guest.

The Big Island of Hawaii’s first tree-to-bar chocolate producer is The Original Hawaiian Chocolate Factory. In Kailua-Kona they grow cacao on their own plantation, ferment it, dry and process the beans and then create premium, single origin chocolate of the highest quality. Founder Pam Cooper joins us.

The Los Angeles Philharmonic Association has announced details of enhancements and menus from Hollywood Bowl Food + Wine for the 2017 season at the Hollywood Bowl. Building on the success of last summer’s inaugural season with James Beard Award-winning chef Suzanne Goin and business partner restaurateur Caroline Styne of The Lucques Group, and Sodexo Sports & Leisure, Hollywood Bowl Food + Wine promises exceptional dining options for visitors to the iconic venue. Caroline Styne comes backstage with us to share all the appealing updates.

Since 2002 Terry Smith has been the official play-by-play radio voice of the Angels on AM 830 KLAA, the flagship radio home of Angels Baseball. Terry is a foodie and during the season has the special opportunity to be on the road in some of the best dining cities in America. We’ll break bread with Terry Smith and, unusually, talk food and life on the road for six months of the year!

“The Better Burger” is all the buzz right now on restaurant menus but it’s not actually a new innovation. It started in Los Angeles in 1950 on The Sunset Strip with the founding of Harry & Marilyn Lewis’s Hamburger Hamlet. Marilyn passed away recently and we’ll chat about the pioneering legacy of Hamburger Hamlet – “Known for Simply Marvelous Food & Drink.”

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


Show 223, May 13, 2017: Sam Fox, Fox Restaurant Concepts, Phoenix

Sam FoxSam Fox (Fox Restaurant Group) has been an industry leader since founding his company in 1998 in Phoenix. His uber successful restaurant group boasts nearly 60 locations and 16 unique concepts in nine states. Sam is a nine-time James Beard Foundation Award nominee for Restaurateur of the Year.

We know him best locally for North Italia, True Food Kitchen, Flower Child and Las Vegas’ Culinary Dropout at the Hard Rock Hotel.

“The things that drive Sam are delicious food, amazing design and thoughtful hospitality. A master of details, you’re likely to find Sam snacking on the turkey pastrami sandwich from Culinary Dropout while personally developing the design plan for one of the several new restaurant concepts he’s launching this year. From selecting the perfect furniture fabric on one of his restaurant’s signature patios to determining the exact ratio of spirits in a new craft cocktail, Sam’s powerful attention to detail guides the business. Today, Fox Restaurant Concepts employs more than 6,000 people with plans for significant and strategic growth in years to come.”

A Santa Monica North Italia will debut right after Memorial Day and, just announced, is the 2nd location of Phoenix’s The Henry (“The Greatest Neighborhood Restaurant”) in West Hollywood’s Robertson Plaza located just across Robertson Boulevard from The Ivy for early 2018.

Sam Fox is our guest.


Show 222, May 6, 2017: Chef Andrew Gruel, Slapfish Restaurant Group

Andrew and William GruelOur Co-Host, Chef Andrew Gruel, is on the road this morning at Trade in Irvine. Both of his new concepts, Two Birds and Butterleaf, are now open. The festive Grand Opening of Trade Food Hall is next Saturday, May 13th.

The first 100 guests in line at Trade for the Grand Opening at 11:00 a.m. on May 13 get a passport good for a taste of a menu item that day from all 9 restaurants at Trade. Enjoy!

With the Summer picnic season upon us Chef Andrew has some tips for preparing world class fried chicken.

We’ll catch-up with him by phone.


Show 220, April 22, 2017: Chef Andrew Gruel, Opening Restaurants at Trade, Irvine, CA

Andrew Gruel at the AM830 KLAA StudiosEver wonder what it really takes to get an eagerly anticipated restaurant open?

For the last year we’ve been patiently following our own, Chef Andrew Gruel’s, progress in opening Two Birds (cluckin’ good chicken done two ways) and Butterleaf (vegetarian food for non-vegetarians) in the new Trade Food Hall in Irvine located near John Wayne Orange County Airport.

At long last they are about ready (subject to final permitting) to begin service. We’ll hear all about it.

Chef Andrew was also on the front page of the Orange County Registers “LifeStyle” Section on Thursday, April 20th talking about his openings at Trade. The feature, with photos, continues on Pages 3 and 6.


Show 214, March 11, 2017: Evan Rapport, Founder & COO, Evans Brewing Co., Irvine

Evans BrewingEvans Brewing Co. was formed in 2014 when it absorbed the assets of Bayhawk Ales, Inc., Orange County’s oldest operating microbrewery established in 1994 and then became publicly traded.

The production brewery (with new, enhanced equipment) is still based in an unusual space adjacent to McCormick & Schmick’s in Irvine where Bayhawk Ales was originally founded. The brewing process can be observed through floor-to-ceiling windows from the adjacent Pilsner Room at McCormick & Schmicks’s

The new Director of Brewing, Kevin Hammons, has tweaked all the beer recipes. Year-round styles are Chocolatte (Chocolate Porter), The Krhopen (India Pale Ale), Pollen Nation (Honey Blonde), and Oaklore (Brown Ale).

Last December Evans Brewing Co’ launched The Public House in Fullerton, a full-service restaurant and Tasting Room. A 2nd The Public House is slated for 2017 in Huntington Beach.

The menu of elevated from-scratch pub fare was developed by executive chef, Amanda Platt and features dishes that pair well with the company’s craft ales & lagers. Brunch is served on Weekends from 10:00 a.m. to 3:00 p.m.

Selections include the signature Sweet Corn Skillet Hoe Cake, with peppers and onions, applewood smoked bacon and honey butter; Fennel Sausage Flatbread with shaved onions, marinara, shredded mozzarella and grated aged parmesan Reggiano; Fried Chicken Schnitzel Sandwich with arugula, manchego, charred cherry tomatoes and buttermilk ranch on a pretzel bun; and Wild Caught Salmon with a creole sauce. Even the vegetarian option is a thoughtful Grilled Portobello Banh Mi Sandwich served with pickled carrots and daikon, cucumbers, jalapenos, fresh herbs and sriracha aioli.

The COO and Founder of Evans Brewing Co., Evan Rapport, joins us with a cold one.


Show 209, February 4, 2017: Chef Andrew Gruel, Founder & Chief Seafood Officer, Slapfish Restaurant Group

Andrew Gruel at the AM830 KLAA StudiosWe gladly support our active duty service-people. We got a call from an Active-Duty Marine. He requested a primer on cooking duck.

Chef Andrew Gruel to the rescue. He’s about to open Two Birds in Irvine…

Chef Andrew recommends using the Peking Duck characterized for their succulent meat. He has great tips for obtaining that craveable crisp skin. It’s easier to do at home than you think.

Another pro’s tip is cooking the duck upright in the oven so the fat drips down & off the bird.

We aim to please…


Show 158, February 6, 2016: Andrew Aoun, Corporate Wine & Spirits Manager, Taps Fish House & Brewery, The Catch and Lillie’s Q

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 ambitious relaunch is in place at Taps Fish House & Brewery. The Catch, and Lillie’s Q.


Show 155, January 16, 2016: Cathy Hung, Deputy Director, Taiwan Tourism Bureau, L.A. Office

Taiwan the Heart of AsiaTaiwan’s compact size, geographical and climatic diversity, and advanced transportation system let you go from tropical to subtropical, temperate and frigid zones in a matter of hours. See coral reefs and pebbled beaches, lush teas fields and hot springs, old-growth forests and majestic peaks, all in a single day.

Taiwan hosted some 10 million tourists in 2015. The US visitors are about 480,000 in total (4.53% increase compared 2014). It’s the big breakthrough for Taiwan tourism.

It’s the “Gourmet Year” of Food Tourism in Taiwan. “Time to Eat” is the theme.

CNN has selected many Taiwanese specialties among the “40 Must Eat Foods.” Look for Gua Bao, Pineapple Cakes, Stinky Tofu, and Fried Chicken among other items.

Chef Bruce Chen of Popcorn Chicken in Irvine showcases Taiwanese Popcorn Chicken. His cooking demo is Sunday afternoon on the Taste of Travel Theater stage.


Show 129, July 4, 2015: Show Preview with Executive Producer & Co-Host Andy Harris

Happy 4th to all and thanks for sharing your Holiday Weekend with us.

We’re here for you…We can’t promise fireworks but we’ll do our level best to entertain you.

Now a mouthwatering preview of Saturday’s red-hot show. Our fireworks are always safe & sane. Bring on the apple pie…With any luck we will always leave you hungry and thirsty. In our case, that’s a good thing…

TAPS Fish House & Brewery (Brea and Corona) has an impressive new location in Irvine at The Market Place. All the TAPS locations differ in design so you never have the feeling you’re dining in an impersonal, corporate restaurant. The environment offers fine dining and a more casual bar-lounge area. There is a comfortable patio, too. They are famous for their Sunday brunch and serve lunch, dinner and happy hour. Chef Andrew Monterrosa joins us with all the 411 on TAPS Irvine.

Downtown Las Vegas is not an easy market for independent restaurants.

You’re competing with all the dining options available in the large Hotels and must appeal to visitors, conventioneers, and the discriminating locals. Not an easy task. Shift Hospitality has overcome the obstacles with their highly successful MTO Café serving breakfast and lunch. They have recently opened a second branch in the Las Vegas suburb of Summerlin. It’s also open for dinner. Chef-Partner Johnny Church is our guest.

Think you’re heard everything you could possibly need to know about the benefits of the Mediterranean Diet? Think again…We’re diving into The Ultimate Mediterranean Diet Cookbook – Harness the Power of the World’s Healthiest Diet to Live Better, Longer written by international cooking expert Amy Riolo.

When we last chatted with Chef Ben Ford he was just about to open the relocated Ford’s Filling Station at L.A. Live in the JW Marriott Los Angeles. It’s breakfast, lunch and dinner with Sunday Brunch, too. We’ll get caught up with Chef Ben and hear about his newly initiated Whole Hog Dinner. It’s a feast for 6 to 8 people! Chef Ben suggests that you “fill up on all the good things in life.”

Our own resident Guest Host, Chef Andrew Gruel, is at it again doing the seemingly impossible. He just opened a new Slapfish at LAX on a super compressed timetable that required a lot of ingenuity (and long hours) to pull-off. Chef Andrew is in Palm Springs on a menu development retreat. We’ll catch-up with him.

Garagiste Festival: Urban Exposure produced by Garagiste Events, returns to Los Angeles on July 11th, with 50+ artisan ‘garagiste’ winemakers pouring over 200 wines in a new, and appropriately rock and roll, venue : the stunning art deco landmark, The Wiltern in Koreatown. A new element of the Festival is a first-time alliance with Artisanal LA that will see a mini pop-up of a sampling of their best artisan food producers offering tastes of their healthy, local, sustainable and delicious edibles.

Andrew Gruel and Anthony Dispensa of Slapfish Restaurants and FYI Say It To My FaceDon’t miss Guest Host Chef Andrew Gruel’s (he’ll be joining us a bit later in the show) new restaurant makeover series, “Say It To My Face” on FYI. An original episode is aired every Thursday evening with an encore episode thereafter. Check your local listings. On-line food reviewers confront restaurateurs with the shortcomings of their establishments. It’s then up to Chef Andrew and his colleague, Chef Anthony Dispensa, to coach the chef and restaurateur to achieve a much higher level of guest satisfaction when the on-line reviews return for another look! Sometimes it’s tough-love…

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


Show 129, July 4, 2015: Executive Chef Andrew Monterrosa, TAPS Fish House & Brewery, Irvine

Andrew Monterrosa at the KLAA AM830 Studios in AnaheimTAPS Fish House & Brewery (Brea and Corona) has an impressive new location in Irvine at The Market Place. All the TAPS locations differ in design so you never have the feeling you’re dining in an impersonal, corporate restaurant.

The stylish environment offers fine dining and a more casual bar-lounge area. There is a comfortable patio, too. They are famous for their Sunday brunch and serve lunch, dinner and happy hour.

The private dining room at the news TAPS Irvine accommodates 125 guests and features a handsome stone fireplace and large barn doors that slide open across an arched entry. A 1,800-squarte-foot, cigar-friendly patio with a full-service menu and cocktails seats 100.

TAPS is as well known for its quality cuisine served in generous portions as it is for award-winning, handcrafted ales and lagers. There is a critically acclaimed wine list, which includes 150 California-centric selections by the bottle and 20 wines by the glass.

The Irvine location has an impressive 24 taps – 14 of them for TAPS seasonal and signature ales and lagers. There are an additional four guest beers on draft selected by Brewmaster David Huls.

This is the first TAPS to showcase select meats and fish cooked on a J & R “Little Red Smokehouse” smoker. This Rolls Royce of smokers from Mesquite, TX is fueled by apple wood and cherry wood. It’s inspired by the smoker at sister restaurant, Lillie’s Q in Brea. A smoked prime rib is offered nightly. Rotating smoked fish offerings include trout, albacore, salmon, mussels and oysters.

Chef Andrew Monterrosa joins us in-studio with all the 411 on TAPS Irvine.