Show 205, January 7, 2017: Show Preview with Andy Harris, Co-Host & Executive Producer

The happiest of Happy New Year’s to all of our listeners and welcome to our first show of 2017! We promise you both an entertaining & informative new year. Hold us to it.

Andrew Gruel and his son WilliamNow a tempting preview of Saturday’s overflowing 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…Our Co-Host Chef Andrew Gruel is overseeing the official Opening Day Festivities of the new Slapfish in San Clemente. He’ll be joining us later in the show.

You know Executive Chef Ross Pangilinan from his time at Leatherby’s Café Rouge in Costa Mesa at The Segerstrom Concert Hall. He’s now launched his own ambitious venture, Mix Mix Kitchen Bar (A Globally Inspired Chef-Driven Concept) in Downtown Santa Ana. It’s an appealing, somewhat unfamiliar menu of global dishes with influences from traditional French and Italian to modern Filipino cuisines. Chef Ross is our guest.

Long-time Las Vegas journalist Brock Radke is the Managing Editor of Las Vegas Weekly. He’s our regular, always well-informed, Las Vegas insider. Brock is going to update us on Las Vegas happenings in the food sphere.

Obica, the world’s first mozzarella bar, was founded in Rome in 2004. There are now more than 16 contemporary Italian restaurants worldwide including two in Los Angeles (West Hollywood’s Sunset Strip and Century City) and one in Santa Monica. Sommelier and CEO of Obica group, Raimondo Boggia, joins us for a spirited discussion of Italian cuisine.

The epitome of a high energy and multi-disciplined executive chef, Rick Moonen, has two Las Vegas restaurants, RM Seafood (launched in 2005,) and the more recent Rx Boiler Room. It’s his own version of upstairs, downstairs. He’s recognized as the Godfather of Sustainability. Chef Rick is a renown seafood chef and an early proponent of sustainable seafood practices. We’re going trash fishing with Chef Rick.

What’s authentic Neapolitan pizza? We’ll find out from Chef Peppe Miele, President and Director of Operations for VPN Americas, the American delegation of Associazione Vera Pizza Napoletana. The Associazione Vera Pizza Napoletana is an international organization officially established in June 1984 by a group of Neapolitan people representing some of the oldest families of pizza makers and the most famous Neapolitan pizzerias, seeking to cultivate the culinary art of making Neapolitan pizza.

Chef Andrew Gruel of the Slapfish Restaurant Group is our resident hospitality industry expert. He’s a real working chef. We’re continuing his report on possible significant Restaurant Industry Trends for 2017. We’ll add to the ongoing conversation about “Hospitality Included.” Also what’s hot (or cold) in beverages?

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

Play

Show 205, January 7, 2017: Brock Radke, Managing Editor, Las Vegas Weekly

Brock Radke of Las Vegas WeeklyLong-time Las Vegas journalist Brock Radke is the Managing Editor of Las Vegas Weekly. He’s our regular, always well-informed, Las Vegas insider. Brock is going to update us on Las Vegas happenings in the food sphere.

First up is revisting MGM Resorts International’s test of charging for both valet and self-parking for all of their Strip properties. Locals were initially excused from paying for self-parking and that’s now changing. Many of the other large Strip properties (including Caesars Entertainment Corp.) are now following suit.

Also lots of noteworthy new restaurants (and a “new cocktail standard”) at The Venetian Resort / The Palazzo Resort. Brock fills us in.

Play

January 4: Ross Pangilinan, Brock Radke, Obica, Rick Moonen, Vera Pizza Napoletana

Podcasts

Segment One: Show Preview with Andy Harris, Co-Host & Executive Producer
Segment Two: Executive Chef Ross Pangilinan, Mix Mix Kitchen Bar, Santa Ana
Segment Three: Brock Radke, Managing Editor, Las Vegas Weekly
Segment Four: Raimondo Boggia, CEO & Sommelier, Obica Group
Segment Five: Executive Chef Rick Moonen, RM Seafood & Rx Boiler Room, Las Vegas
Segment Six: Peppe Miele, President & Director of Operations, VPN Americas
Segment Seven: Executive Chef & Founder Andrew Gruel, Slapfish Restaurant Group Part One
Segment Eight: Executive Chef & Founder Andrew Gruel, Slapfish Restaurant Group Part Two

The happiest of Happy New Year’s to all of our listeners and welcome to our first show of 2017! We promise you both an entertaining & informative new year. Hold us to it.

Now a tempting preview of Saturday’s overflowing 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…Our Co-Host Chef Andrew Gruel is overseeing the official Opening Day Festivities of the new Slapfish in San Clemente. He’ll be joining us later in the show.

You know Executive Chef Ross Pangilinan from his time at Leatherby’s Café Rouge in Costa Mesa at The Segerstrom Concert Hall. He’s now launched his own ambitious venture, Mix Mix Kitchen Bar (A Globally Inspired Chef-Driven Concept) in Downtown Santa Ana. It’s an appealing, somewhat unfamiliar menu of global dishes with influences from traditional French and Italian to modern Filipino cuisines. Chef Ross is our guest.

Long-time Las Vegas journalist Brock Radke is the Managing Editor of Las Vegas Weekly. He’s our regular, always well-informed, Las Vegas insider. Brock is going to update us on Las Vegas happenings in the food sphere.

Obica, the world’s first mozzarella bar, was founded in Rome in 2004. There are now more than 16 contemporary Italian restaurants worldwide including two in Los Angeles (Sunset Strip and Century City) and one in Santa Monica. Sommelier and CEO of Obica group, Raimondo Boggia, joins us for a spirited discussion of Italian cuisine.

The epitome of a high energy and multi-disciplined executive chef, Rick Moonen, has two Las Vegas restaurants, RM Seafood (launched in 2005,) and the more recent RX Boiler Room. It’s his own version of upstairs, downstairs. He’s recognized as the Godfather of Sustainability. Chef Rick is a renown seafood chef and an early proponent of sustainable seafood practices. We’re going trash fishing with Chef Rick.

What’s authentic Neapolitan pizza? We’ll find out from Chef Peppe Miele, President and Director of Operations for VPN Americas, the American delegation of Associazione Vera Pizza Napoletana. The Associazione Vera Pizza Napoletana is an international organization officially established in June 1984 by a group of Neapolitan people representing some of the oldest families of pizza makers and the most famous Neapolitan pizzerias, seeking to cultivate the culinary art of making Neapolitan pizza.

Chef Andrew Gruel of the Slapfish Restaurant Group is our resident hospitality industry expert. He’s a real working chef. We’re continuing his report on possible significant Restaurant Industry Trends for 2017. We’ll add to the ongoing conversation about “Hospitality Included.” Also what’s hot (or cold) in beverages ?

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

Ross PangilinanYou know Executive Chef Ross Pangilinan from his time at Leatherby’s Café Rouge in Costa Mesa at The Segerstrom Concert Hall. He’s now launched his own ambitious venture, Mix Mix Kitchen Bar (A Globally Inspired Chef-Driven Concept) in Downtown Santa Ana.

It’s an appealing, somewhat unfamiliar menu (Dinner) of global dishes with influences from traditional French and Italian to modern Filipino cuisines. Sunday Brunch has recently been added to the menu.

“The inspiration for my menu at Mix Mix comes from both the memories I embrace from childhood and techniques I’ve learned throughout my culinary career,” commented Chef Ross Pangilinan, who has worked in Michelin-starred restaurants across France and California. “At an early age, my father instilled in me an appreciation for diversity in food; together, we explored everything from hole-in-the-wall Chinese eateries to high-end French restaurants.”

Dishes like the Filipino Ceviche and Tropical Verrine pay homage to Pangilinan’s Filipino heritage. Among his signature dishes, the Tropical Verrine is a modern interpretation of the restaurant’s namesake dish, Mix Mix, the literal translation from Halo Halo, a traditional Filipino dessert featuring a mixture of sweets.

“The dining adventures I shared with my father sparked my inspiration for cuisine at a young age,” added Pangilinan. “To this day, I draw inspiration from the meals we shared together.”

In addition to its eclectic menu of global cuisine, Mix Mix offers handcrafted libations from its craft cocktail bar. The beverage program focuses on ‘shaken & stirred’ cocktails created with house-made bitters, syrups, and infusions, as well as French wines and craft beer from around the world.

Prominent features of the new restaurant include a succulent garden wall behind the bar and in the dining room, a 6-seat ‘butcher’s block’ chef’s table that peers directly into the restaurant’s open kitchen. The reservation-only chef’s table will offer a five-course “Oui Chef” menu that evokes a dining experience for all the senses.

Chef Ross escapes from the kitchen briefly and is our in-studio guest.

Brock Radke of Las Vegas WeeklyLong-time Las Vegas journalist Brock Radke is the Managing Editor of Las Vegas Weekly. He’s our regular, always well-informed, Las Vegas insider. Brock is going to update us on Las Vegas happenings in the food sphere.

First up is revisting MGM Resorts International’s test of charging for both valet and self-parking for all of their Strip properties. Locals were initially excused from paying for self-parking and that’s now changing. Many of the other large Strip properties (including Caesars Entertainment Corp.) are now following suit.

Raimondo BoggiaObica, the world’s first mozzarella bar, was founded in Rome in 2004. There are now more than 16 contemporary Italian restaurants worldwide including two in Los Angeles (Sunset Strip and Century City) and one in Santa Monica.

Obicà is the only restaurant in Los Angeles to directly import Mozzarella di Bufala DOP (Denomination of Protected Origin) twice a week from cheese makers in Campania, southern Italy, ensuring the utmost freshness and quality. Obicà offers four kinds of mozzarella: a traditional Bufala ClassicaBufala Affumicata, which is smoked on iron nets over a hay fire, Burrata, which is sweet and creamy, and Burrata al Tartufo with black truffle.

Obicà also serves its signature pizza, prepared with a blend of stone-ground white flour and whole wheat organic flour, cooked in the restaurant’s stone pizza oven. Obicà’s pizza dough is left to rise for a minimum of 48 hours, with no chemical yeasts, resulting in an airy and lighter texture.

All the fresh pasta are homemade and the ingredients are organic. The wine list includes an extensive array of Italian indigenous grown grapes. The design is casual with a contemporary and elegant touch. Founded in 2004 by Silvio Ursini, all of Obicà’s locations and concepts follow a straightforward philosophy of serving food that is good, clean and fair.

Sommelier and CEO of Obica group, Raimondo Boggia, joins us for a spirited discussion of Italian cuisine.

Rick Moonen of rm seafood in Las VegasThe epitome of a high energy and multi-disciplined executive chef, Rick Moonen (a James Beard Award recipient) has two Las Vegas restaurants in Mandalay Place, RM Seafood (launched in 2005,) and the more recent Rx Boiler Room.

He’s recognized as the Godfather of Sustainability. Chef Rick is a renown seafood chef and an early proponent of sustainable seafood practices.

Chef Moonen also believes in supporting local farmers. Chef Rick will tell us about his association with Desert Bloom Eco Farm.

Combining the alchemy of food and drink, Celebrity Chef Rick Moonen showcases in Rx Boiler Room his spin on classic comfort food, offering guests a variety of playful creations in small and large plate portions, ideal for a shared dining experience. Paired to elevate and complement the overall experience, the drink menu features an emporium of the finest spirits and innovative libations.

Showcasing a playful interior design that defies its new age, Rx Boiler Room offers a modern reflection of the Victorian era, celebrating the steampunk sub-genre often associated with science-fiction and inspired by industrialized Western civilization during the 19th century.

We’re going trash fishing with Chef Rick.

Peppe MieleWhat’s authentic Neapolitan pizza? We’ll find out from Chef Peppe Miele, President and Director of Operations for VPN Americas, the American delegation of Associazione Vera Pizza Napoletana.

The Associazione Vera Pizza Napoletana is an international organization officially established in June 1984 by a group of Neapolitan people representing some of the oldest families of pizza makers and the most famous Neapolitan pizzerias, seeking to cultivate the culinary art of making Neapolitan pizza.

Later on, the association was officially established by the Italian government as a denomination of control (DOC), a designation that made AVPN a legal entity able to give special designation to pizzerias who meet strict requirements that respect the tradition of the art of Neapolitan pizza making.

The mission of AVPN is to promote and protect, in Italy and worldwide, the “true Neapolitan pizza”, as typical product made in accordance with the rules and guidelines described in the International Regulations Book in force since 1984, edited and registered by AVPN.

The Association is also involved in the promotion of equipment and ingredients approved for the production of the “true Neapolitan pizza” and the professionalization of the Neapolitan style pizza makers

We’re mixing the pizza dough in small batches with Chef Peppe.

Andrew and William GruelChef Andrew Gruel of the Slapfish Restaurant Group is our resident hospitality industry expert. He’s a real working chef. We’re continuing his report on possible significant Restaurant Industry Trends for 2017. We’ll add to the continuing conversation about “Hospitality Included.” Also, what’s hot (or cold) in beverages ?

This morning Chef Andrew is at his newest Slapfish in the Outlets at San Clemente. It’s the Official Opening Day!

Podcasts

Segment One: Show Preview with Andy Harris, Co-Host & Executive Producer
Segment Two: Executive Chef Ross Pangilinan, Mix Mix Kitchen Bar, Santa Ana
Segment Three: Brock Radke, Managing Editor, Las Vegas Weekly
Segment Four: Raimondo Boggia, CEO & Sommelier, Obica Group
Segment Five: Executive Chef Rick Moonen, RM Seafood & Rx Boiler Room, Las Vegas
Segment Six: Peppe Miele, President & Director of Operations, VPN Americas
Segment Seven: Executive Chef & Founder Andrew Gruel, Slapfish Restaurant Group Part One
Segment Eight: Executive Chef & Founder Andrew Gruel, Slapfish Restaurant Group Part Two

Show 185, August 20, 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 Rams and USC Football, is back as today’s Co-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…

Journalist Brock Radke is our well-connected Las Vegas insider. He’s the Managing Editor of Las Vegas Weekly and has been reporting on the dynamic Las Vegas scene for 15 years. He’s back with his regular dining update.

Warren Schwartz is a prominent fine-dining chef. Foodies probably know him best for his long tenure as the Executive Chef of the landmark Saddle Peak Lodge in Malibu Canyon. His new venture is Magpies Softserve in Silverlake in partnership with his wife, Rose, an accomplished pastry chef.

Hamburgers are always a juicy topic of interest on the show. Joining us to chat about the ultimate burger and its creation are the “Meatheads” from West Coast Prime Meats, Jay Henderson and Terry Hanks. They have over 50-years of combined hands-on experience in the business! I’ll have mine medium rare, please…

If you think churrascaria fare (Brazilian BBQ) is all there is to the food of Brazil kindly think again. With the Rio Olympics in their last week it’s time for an education on Brazilian fare. Joining us is the founder of Pampas Grill (Original Farmers Market and Culver City,) Francisco Carvalho.

In the late 80s one of the most prominent chef pioneers in Los Angeles was Michel Richard of Citrus. He was an amiable, larger-than-life culinary personality. Sadly he left us on August 13th. Russ Parsons (the former, long-time Food Editor at The Los Angeles Times) knew him well. Russ joins us for a remembrance.

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

Play

Show 185, August 20, 2016: Brock Radke, Managing Editor, Las Vegas Weekly Part One

Brock Radke of Las Vegas WeeklyJournalist Brock Radke is our well-connected Las Vegas insider. He’s the Managing Editor of Las Vegas Weekly and has been reporting on the dynamic Las Vegas scene for 15 years. He’s back with his regular dining update.

We’ll get updated on Downtown Las Vegas restaurant happenings, celebrate the 50th Anniversary of Caesars Palace, and talk about the late Chef Michel Richard’s restaurant there, Central Michel Richard.

Play

Show 185, August 20, 2016: Brock Radke, Managing Editor, Las Vegas Weekly Part Two

Brock Radke of Las Vegas WeeklyJournalist Brock Radke is our well-connected Las Vegas insider. He’s the Managing Editor of Las Vegas Weekly and has been reporting on the dynamic Las Vegas scene for 15 years. He’s back continuing with his regular dining update.

MGM Resorts International is now charging non-locals for parking in all of their numerous properties on the Las Vegas Strip. Valet Parking now has a charge for everyone. The situation with locals might be reevaluated for 2017. We’ll learn how this is going over…Remember MGM already also adds a “Resort Fee” on top of the room rate at all of their properties.

Chef Andrew chats with Brock about the proliferation of gourmet burgers now available in Las Vegas. All the big names are there including celebrity chefs with better burger concepts. Is there room for more players? Even White Castle (with a devoted following) is now there.

Play

August 20: Brock Radke, Warren Schwartz, West Coast Prime Meats, Pampas Grill, Memories of Michel Richard

Podcasts

Segment One: Show Preview with Executive Producer & Co-Host Andy Harris and Chef Andrew Gruel
Segment Two: Brock Radke, Managing Editor, Las Vegas Weekly Part One
Segment Three: Brock Radke, Managing Editor, Las Vegas Weekly Part Two
Segment Four: Chef Warren Schwartz, Magpies Softserve, Silver Lake
Segment Five: Jay Henderson and Terry Hanks, West Coast Prime Meats’ “Meatheads” Part One
Segment Six: Jay Henderson and Terry Hanks, West Coast Prime Meats’ “Meatheads” Part Two
Segment Seven: Francisco Carvalho, Pampas Grill Churrascaria, Original Farmers Market and Culver City
Segment Eight: Remembering Chef Michel Richard with Food Journalist & Author, Russ Parsons

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 Co-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…

Journalist Brock Radke is our well-connected Las Vegas insider. He’s the Managing Editor of Las Vegas Weekly and has been reporting on the dynamic Las Vegas scene for 15 years. He’s back with his regular dining update.

Warren Schwartz is a prominent fine-dining chef. Foodies probably know him best for his long tenure as the Executive Chef of the landmark Saddle Peak Lodge in Malibu Canyon. His new venture is Magpies Softserve in Silverlake in partnership with his wife, Rose, an accomplished pastry chef.

Hamburgers are always a juicy topic of interest on the show. Joining us to chat about the ultimate burger and its creation are the “Meatheads” from West Coast Prime Meats, Jay Henderson and Terry Hanks. I’ll have mine medium rare, please…

If you think churrascaria fare (Brazilian BBQ) is all there is to the food of Brazil kindly think again. With the Rio Olympics in their last week it’s time for an education on Brazilian fare. Joining us is the founder of Pampas Grill (Original Farmers Market and Culver City,) Francisco Carvalho.

In the late 80s one of the most prominent chef pioneers in Los Angeles was Michel Richard of Citrus. He was an amiable, larger-than-life culinary personality. Sadly he left us on August 13th. Russ Parsons (the former, long-time Food Editor at The Los Angeles Times) knew him well. Russ joins us for a remembrance.

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

Brock Radke of Las Vegas WeeklyJournalist Brock Radke is our well-connected Las Vegas insider. He’s the Managing Editor of Las Vegas Weekly and has been reporting on the dynamic Las Vegas scene for 15 years. He’s back with his regular dining update.

We’ll get updated on Downtown Las Vegas restaurant happenings, celebrate the 50th Anniversary of Caesars Palace, and talk about a pioneering chef’s sad restaurant closing.

Warren ScwartzWarren Schwartz is a prominent fine-dining chef. Foodies probably know him best for his long tenure as the Executive Chef of the landmark Saddle Peak Lodge in Malibu Canyon. His new venture is Magpies Softserve in Silverlake in partnership with his wife, Rose, an accomplished pastry chef.

“Magpies Softserve is a scratch recipe soft serve dessert shop. We make our soft serve mix and all toppings in house. We wanted to expand the flavors of typical soft serve ice cream from the traditional vanilla and chocolate by creating flavors of soft serve that bring us back to our childhood, flavors that inspired us to become chefs.”

“We love ice cream. Opening a dessert shop has always been a dream of ours. This idea came to us while we were on a family vacation in Palm Desert, when for nostalgia sake, we decided to go into a Dairy Queen. As we were licking our cone, we came up with the idea at the same time. “Let’s do a chef-y Dairy Queen” and the idea was born. We would have all-scratch soft serve recipes with life inspired flavors and we would make all toppings in-house. We would create flavors that we grew up with and represent us.”

Rose is Korean American, born and raised in South Florida, and Warren is a true Valley Californian. Between the two of us, we came up with flavors that can really tell a story. From a Horchata (non dairy), to a Cortadito, a sweetened Cuban espresso to Yuzu Honey, a traditional Korean tea that is unique to the American palate. We had a lot of fun creating flavors that are authentic to us.”

Bacon Blue Burger at Simmzy'sHamburgers are always a juicy topic of interest on the show. Joining us to chat about the ultimate burger and its creation are the “Meatheads” from West Coast Prime Meats, Jay Henderson and Terry Hanks. I’ll have mine medium rare with dill pickles, please…

The Meatheads will give us the informed 411 on how to create that better burger at home with a side order of all the insider’s tips. What are the best cuts of beef for the ultimate burger blend? How do you grind your hamburger meat at home without it being a major effort?

What’s the best cooking method for the burger; fried or grilled? How about seasoning? How do you avoid that turkey burger from being dried-out?

Francisco Carvalho of Pampas GrillIf you think churrascaria fare (Brazilian BBQ) is all there is to the food of Brazil kindly think again. With the Rio Olympics in their last week it’s time for a broader education on Brazilian fare. Joining us is the founder of Pampas Grill (Original Farmers Market and Culver City,) Francisco Carvalho.

Think caipirinhas, Feijoada, Farofa, and cheese bread besides the familiar Picanha cut…

Michel RichardIn the late 80s one of the most prominent chef pioneers in Los Angeles was Michel Richard of Citrus. He was an amiable, larger-than-life culinary personality. Sadly he left us on August 13th.

Chef Michel opened Citronelle in Georgetown in 1993 and became a prominent figure on the Washington, D.C. culinary scene. It was his later home base.

Russ Parsons (the former, long-time Food Editor at The Los Angeles Times) knew him well. Russ joins us for a remembrance.

Russ Parsons and Michel RichardFrom Russ Parsons in the Los Angeles Times, November 1, 2006 :

“Every cook has his chef — someone they look up to above all others — and for almost 20 years (and even beyond, it turns out), Michel has been mine. I am not alone in this. He is regarded by his peers as a chef’s chef–an endless and generous source of new ideas and techniques. When Thomas Keller wrote his foreword to Michel’s new book, Happy in the Kitchen,” he titled it “Why Didn’t I Think of That?””

“It has been my terrific fortune to know a lot of really talented chefs over the years. Some have a wonderful innate sense of flavor. Some have a jeweler’s eye when it comes to presentation. Some can play technical tricks that make you gasp. Michel combines all three along with wit and intelligence.”

“I used to tease Michel that if someone told him he was the best chef in Los Angeles, he’d ask, “What about California?” If they said California, he’d ask, “What about the United States?” And so on. Even if someone told him he was the best chef in the world, he’d ask, “What if there are restaurants on other planets?””

Podcasts

Segment One: Show Preview with Executive Producer & Co-Host Andy Harris and Chef Andrew Gruel
Segment Two: Brock Radke, Managing Editor, Las Vegas Weekly Part One
Segment Three: Brock Radke, Managing Editor, Las Vegas Weekly Part Two
Segment Four: Chef Warren Schwartz, Magpies Softserve, Silver Lake
Segment Five: Jay Henderson and Terry Hanks, West Coast Prime Meats’ “Meatheads” Part One
Segment Six: Jay Henderson and Terry Hanks, West Coast Prime Meats’ “Meatheads” Part Two
Segment Seven: Francisco Carvalho, Pampas Grill Churrascaria, Original Farmers Market and Culver City
Segment Eight: Remembering Chef Michel Richard with Food Journalist & Author, Russ Parsons

Show 177, June 25, 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, Laguna Beach, Newport Beach, LAX, Irvine at UCI and, most recently, Brea, is back as today’s special Guest Host. Last month in Chicago 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 doing it right we will always leave you incredibly hungry and thirsty. In our case that’s actually a pretty good thing…

Journalist Brock Radke is, fortunately, no stranger to the SoCal Restaurant Show. He’s a genuine Las Vegas insider. Brock is Managing Editor of Las Vegas Weekly and has been covering Las Vegas for more than 15 years. He joins us for a long overdue update on the Las Vegas dining scene. First up is a report on The Strip.

We hear the word “artisanal” all the time—attached to cheese, chocolate, coffee, even Subway sandwiches—but what does it actually mean? Now, from Los Angeles Magazine restaurant critic and multiple James Beard Award winner Patric Kuh comes FINDING THE FLAVORS WE LOST: From Bread to Bourbon, How Artisans Reclaimed American Food. It’s an insightful exploration of the cultural demand for “artisanal” foods in a world where corporate agribusiness has co-opted the very concept. Patric is our guest.

Chicago’s Steve Dolinsky is a serious food journalist with impressive credentials. He’s the recipient of an unprecedented 13 James Beard Awards for his outstanding work on TV and in radio. He’s ABC 7 TV’s (Chicago) “The Hungry Hound.” We’ll meet him.

It’s just about time for the 29th Annual Hoag Summer Classicc featuring great food and live musical performances at Newport Dunes in Newport Beach. More than 30 of Orange County’s most crave-worthy restaurants will be serving incredible tastes from their menus. Joining us with all the edible details are Jonathan Blackford from A Restaurant (a returning participating restaurant) and the Hoag Hospital Foundations Deb McCune.

Chef Andrew Gruel recently returned from a week in New York. He has some further observations on the New York dining scene. He partook of a New York classic in SoHo, Keith McNally’s Balthazar, and something relatively new in breakfast, OatMeals, the world’s first oatmeal bar and using whole grain steel-cut oats. He also shares his impressions of the New York dining scene as compared to the Los Angeles dining scene and the influences of social media in both market areas.

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

Play

Show 177, June 25, 2016: Brock Radke, Managing Editor, Las Vegas Weekly

Brock Radke of Las Vegas WeeklyJournalist Brock Radke is no stranger to the SoCal Restaurant Show. He’s a genuine Las Vegas insider.

Brock is Managing Editor of Las Vegas Weekly and has been covering Las Vegas for more than 15 years. He joins us for a long overdue update on the dynamic Las Vegas dining scene. First up is an update on The Strip.

The big news is on The Strip is that David Chang’s Momofuku is coming to The Cosmopolitan. Also the former Monte Carlo is being rebranded, renovated and split into two luxury properties. One luxury property will be the trendy NoMad Hotel from Manhattan including the NoMad restaurant from Chef Daniel Humm. Also on the site will be Mario Batali’s Italian food emporium, Eataly, long-rumored to be coming to Las Vegas but in a different location.

Las Vegas is also welcoming their first major league sports franchise. NHL Hockey is coming to the new T-Mobile Arena (just off The Strip) in 2017! They already have over 14,000 deposits for season tickets so it’s obvious The City is ready!

Play

June 25: Brock Radke, Patric Kuh, Steve Dolinsky, A Restaurant, Andrew Gruel

Podcasts

Segment One: Show Preview with Executive Producer & Co-Host Andy Harris and Chef Andrew Gruel
Segment Two: Brock Radke, Managing Editor, Las Vegas Weekly
Segment Three: Patric Kuh, Restaurant Critic, Los Angeles Magazine & Author of Finding the Flavors We Lost Part One
Segment Four: Patric Kuh, Restaurant Critic, Los Angeles Magazine & Author of Finding the Flavors We Lost Part Two
Segment Five: Steve Dolinsky, ABC 7’s (Chicago) “The Hungry Hound” Part One
Segment Six: Steve Dolinsky, ABC 7’s (Chicago) “The Hungry Hound” Part Two
Segment Seven: Executive Chef Jonathan Blackford, A Restaurant, Newport Beach
Segment Eight: Chef Andrew Gruel, Slapfish Restaurant Group, Huntington Beach

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, most recently, Brea, is back as today’s special Guest Host. Last month in Chicago 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 doing it right we will always leave you incredibly hungry and thirsty. In our case that’s actually a pretty good thing…

Journalist Brock Radke is no stranger to the SoCal Restaurant Show. He’s a genuine Las Vegas insider. Brock is Managing Editor of Las Vegas Weekly and has been covering Las Vegas for more than 15 years. He joins us for a long overdue update on the Las Vegas dining scene.

We hear the word “artisanal” all the time—attached to cheese, chocolate, coffee, even Subway sandwiches—but what does it actually mean? Now, from Los Angeles Magazine restaurant critic and multiple James Beard Award winner Patric Kuh comes FINDING THE FLAVORS WE LOST: From Bread to Bourbon, How Artisans Reclaimed American Food. It’s a provocative exploration of the cultural demand for “artisanal” foods in a world where corporate agribusiness has co-opted the very concept. Patric is our guest.

Chicago’s Steve Dolinsky is a serious food journalist with impressive credentials. He’s the recipient of an unprecedented 13 James Beard Awards for his outstanding work on TV and in radio. He’s ABC 7 TV’s “The Hungry Hound.” We’ll meet him.

It’s just about time for the 29th Annual Hoag Summer Classic featuring great food and live musical performances at Newport Dunes in Newport Beach. More than 30 of Orange County’s most crave-worthy restaurants will be serving incredible tastes from their menus. Joining us with all the edible details are Jonathan Blackford from A Restaurant (a returning participating restaurant) and the Hoag Hospital FoundationsDeb McCune.

Chef Andrew Gruel recently returned from a week in New York. He has some further observations on the New York dining scene. He partook of a New York classic in SoHo, Keith McNally’s Balthazar, and something relatively new in breakfast, OatMeals, the world’s first oatmeal bar and using whole grain steel-cut oats. Chef Andrew will also talk about the Vendy Award winners as part of Tacolandia on June 11th.

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

Brock Radke of Las Vegas WeeklyJournalist Brock Radke is no stranger to the SoCal Restaurant Show. He’s a genuine Las Vegas insider.

Brock is Managing Editor of Las Vegas Weekly and has been covering Las Vegas for more than 15 years. He joins us for a long overdue update on the dynamic Las Vegas dining scene.

Finding the Flavors we Lost by Patric KuhWe hear the word “artisanal” all the time—attached to cheese, chocolate, coffee, even Subway sandwiches—but what does it actually mean? Now, from Los Angeles Magazine restaurant critic and multiple James Beard Award winner Patric Kuh comes FINDING THE FLAVORS WE LOST: From Bread to Bourbon, How Artisans Reclaimed American Food. It’s an arresting exploration of the cultural demand for “artisanal” foods in a world where corporate agribusiness has co-opted the very concept. Patric is our guest.

Spanning almost the past hundred years, Kuh begins with the stories of countercultural “radicals” in the 1970s who taught themselves the forgotten crafts of bread, cheese, and beer-making, moving back to the development of mass-produced food and giant corporations that spurred them on, then to the present, hearkening back to how these 1970s trailblazers became the inspiration for today’s crop of young chefs and artisans. From a cheese-making farm in Wisconsin to the Maker’s Mark distillery in Kentucky, Kuh examines how a rediscovery of the value of craft and individual effort has fueled today’s popularity and appreciation for artisanal food—and the transformations this has effected on both the restaurant menu and the dinner table.

Throughout the book, he raises a host of critical questions. How big of an operation is too big for a food company to still call themselves “artisanal”? Does the high cost of hand-crafted goods unintentionally make them unaffordable for many Americans? Does technological progress have to quash flavor?

Patric Kuh, in addition to being a writer, is a Paris-trained chef who has worked in preeminent restaurants in France, New York, and California. He has written for Gourmet, Esquire, and Salon.com and is the author of two previous books, An Available Man and The Last Days of Haute Cuisine: The Coming of Age of American Restaurants.

Kuh is a winner of the James Beard Award for Writing and Literature, and has been nominated for the James Beard MFK Fisher Distinguished Writing Award and the James Beard Award for Magazine Series. He lives in Los Angeles, California with his wife and two children, where he works as a food critic for LA Magazine.

With a deeply personal emphasis on individual people and restaurants and a keen journalistic approach, FINDING THE FLAVORS WE LOST is a funny, personal exploration of what constitutes artisan food as we know it today—and what its future may be.

Steve Dolinsky and Andreew GruelChicago’s Steve Dolinsky is a serious food journalist with impressive credentials. He’s the recipient of an unprecedented 13 James Beard Awards for his outstanding work on TV and in radio. He’s ABC7 Chicago’s TV’s “The Hungry Hound.” We’ll meet him.

“Growing up in a kosher home in St. Cloud, Minnesota isn’t exactly the ideal foundation for a professional food reporter, but it wasn’t until I was a teenager, introduced to the “Australian Women’s Home Weekly” series of illustrated Thai and Chinese cookbooks by my Tasmanian sister-in-law, that I realized how wonderful the pleasures of the table could be. In college, at the University of Wisconsin, I continued seeking out everything I couldn’t (or simply wasn’t able to) have as a kid: Turkish kebabs; Thai noodles; falafel, and yes, even pork.”

“But when I graduated in 1990, yearning to find new flavors and taste new things, there was no such thing as a TV food reporter. All of the food professionals I looked up to – Reichl, Richman, Apple – were in print. So I took my broadcast degree to towns like Escanaba, Michigan and Davenport, Iowa, and learned how to become a general assignment news reporter, always stoking that love of food by cooking out of magazines and making hour-long trips to track down a little Thai joint or Mexican taqueria.”

“The Tribune’s 24-hour newschannel – CLTV – brought me to Chicago in 1992. I logged a few more years of news reporting, then caught a break in ‘95, when our station launched “Good Eating,” a weekly, 30- minute program mirroring the Tribune’s food section. As Producer and Host, I churned out 52 shows a year for eight years, garnering six James Beard Awards along the way for Best TV Cooking Show.”

“Freelance radio work followed – first with WBEZ, our local NPR affiliate, then with Public Radio International’s “The World,” and six more Beard Awards followed. I’ve also written food features and reviews for publications like The Chicago Reader, CS Magazine and the Chicago Tribune.”

“In 2003, I moved to ABC 7, Chicago’s #1 news station, where I now file two original reports each week, under the moniker “The Hungry Hound.” I still continue to file stories for PRI’s The World and have become a part-time travel writer, filing stories for the Travel sections in both The Chicago Tribune and The Globe and Mail (Canada’s national paper).”

“In 2014, Chicago chef/restaurateur Rick Bayless and I launched The Feed Podcast, covering the world of food from our professional perspectives. Every show is full of different segments, some from Chicago and others from far-flung places around the world we both travel to. In its first year, the show won a Beard Award for Best Podcast (that’s #13 if you’re keeping score).”

“More recently, I’ve begun curating and leading highly specialized culinary experiences, including international tours, and am also now consulting on the food and beverage program for The Hotel San Felipe in Panama City, Panama.”

“I show up as an occasional judge or contributor on “Iron Chef America” (now out of production) and “Unique Eats,” and serve as one of the 27 Regional Academy Chairs for “The World’s 50 Best Restaurants.” I even do some media training outside of Chicago for chefs, sommeliers and mixologists. Best part of the job? Getting paid to eat. Toughest part? Keeping it off. See you at the gym.”

Jon Blackford of A RestaurantIt’s just about time for the 29th Annual Hoag Summer Classic featuring great food and live musical performances at Newport Dunes in Newport Beach. More than 30 of Orange County’s most crave-worthy restaurants will be serving incredible tastes from their menus. Last year’s event raised a cool $135,000.

Joining us with all the edible details are Jonathan Blackford from A Restaurant (a multi-year returning participating restaurant) and the Hoag Hospital Foundations Deb McCune.

Thanks in large part to philanthropy, Hoag has become one of the nation’s finest health care systems and serves a diverse and growing population. Hoag Hospital Foundation, the philanthropic arm of Hoag (a separate 501(c)(3) corporation), is an integral partner in Hoag’s vision to become a trusted and nationally recognized health care leader.

Under the direction of a volunteer Board of Directors, the Foundation launched Hoag Promise, Our Campaign to Lead, Innovate & Transform with a goal of $627 million by 2020. Comprehensive in the truest sense of the word, the Hoag Promise campaign encompasses every institute, center and specialty area of Hoag and includes programs, innovation opportunities, research, technology, facilities and staff to drive Hoag’s continued clinical leadership, innovative spirit and transformative potential.

Andrew Gruel and his son WilliamChef Andrew Gruel has recently returned from a week in New York. He has some further observations on the New York dining scene. He partook of a New York classic in SoHo, Keith McNally’s Balthazar, and something relatively new in breakfast, OatMeals, the world’s first oatmeal bar and using whole grain steel-cut oats.

Chef Andrew will also talk about the Vendy Award winners as part of Tacolandia on June 11th. He was a first time participant.

Podcasts

Segment One: Show Preview with Executive Producer & Co-Host Andy Harris and Chef Andrew Gruel
Segment Two: Brock Radke, Managing Editor, Las Vegas Weekly
Segment Three: Patric Kuh, Restaurant Critic, Los Angeles Magazine & Author of Finding the Flavors We Lost Part One
Segment Four: Patric Kuh, Restaurant Critic, Los Angeles Magazine & Author of Finding the Flavors We Lost Part Two
Segment Five: Steve Dolinsky, ABC 7’s (Chicago) “The Hungry Hound” Part One
Segment Six: Steve Dolinsky, ABC 7’s (Chicago) “The Hungry Hound” Part Two
Segment Seven: Executive Chef Jonathan Blackford, A Restaurant, Newport Beach
Segment Eight: Chef Andrew Gruel, Slapfish Restaurant Group, Huntington Beach