Show 268, April 7, 2018: Show Preview with Co-Host Andy Harris

Now an irresistible preview of this Saturday’s flavor-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, upon careful reflection, that’s probably a pretty good thing… Keep in mind we’re here with you live every Saturday morning with a brand- new show.

Pic’s Really Good Peanut Butter from New Zealand recently orchestrated a fun Dessert Recipe Contest with area C-CAP (Careers through Culinary Arts) high school students. The winning recipe was created by Savannah Wilkinson and Katherine Gonzales who are Seniors at Rio Mesa High School in Oxnard. Savannah and Katherine are our guests along with C-CAP L.A’s Director, Lisa Fontanesi,

Orange County food fans know Nancy Luna as the Orange County Register’s long-time restaurant beat writer since 2005. Earlier in the year she moved on to the respected trade publication, Nation’s Restaurant News in the position of Senior Editor. Her new national beat is the restaurant industry’s largest and most talked about fast-food brands. We’ll meet her.

There are exciting, and tasty, culinary additions to the menu at Angel Stadium for the 2018 season. You can be sure a few new Japanese specialty items will be available at The Big A saluting player sensation Shohei Ohtani. Also, the Angels are part of the inaugural MLB FoodFest in New York City the Weekend of April 21st and 22nd. Executive Chef Robert Biebrich briefly escapes his busy kitchens to bring us up-to-date

For 3 plus years Farley Elliott has been the Senior Editor at the highly influential Eater LA, part of the 27 City Eater network. He is also the author of well-received Los Angeles Street Food: A History From Tamaleros to Taco Trucks with Foreword by Bill Esparza. Farley’s work appears nationally in the online, print, and digital video space, and you can follow him around the internet at @overoverunder. Farley joins us in-studio.

We’re encouraged to receive many thoughtful questions via Social Media and e-mail. Executive Producer Andy Harris will answer a few recent inquiries of the most general interest along with a major announcement of emeritus host Chef Jet’s Tila’s new Food TV adventure.

All of this and heaping helpings of extra deliciousness on this week’s not-to-miss show!

Play

Show 268, April 7, 2018: Nancy Luna, Senior Editor, Nation’s Restaurant News

Nancy LunaOrange County food fans know Nancy Luna as the Orange County Register’s long-time restaurant beat writer since 2005. Earlier in the year she moved on to the respected trade publication, Nation’s Restaurant News in the position of Senior Editor. Her new national beat is the restaurant industry’s largest and most talked about fast-food brands including McDonald’s, Starbucks, Chipotle Mexican Grill, Taco Bell, Pizza Hut, KFC and Subway.

Luna is a graduate of Cal State Fullerton. When she’s not digging for news on her beat, you can find Nancy regaling her fans about her latest dining adventures on her Fast Food Maven social media channels. Follow her on Twitter @fastfoodmaven.

Nancy invites her followers to Subscribe to the daily e-newsletter from NRN.

We’ll meet her.

Play

April 7: Pic’s Peanut Butter Recipe Contest Winners, Nancy Luna, Angels Baseball Food, Farley Elliott

Podcasts

Segment One: Show Preview with Co-Host Andy Harris
Segment Two: The Great USA Bake-Off with Pic’s Peanut Butter & C-CAP
Segment Three: Nancy Luna, Senior Editor, Nation’s Restaurant News
Segment Four: Executive Chef Robert Biebrich, Angel Stadium Part One
Segment Five: Executive Chef Robert Biebrich, Angel Stadium Part Two
Segment Six: Farley Elliott, Senior Editor, Eater LA Part One
Segment Seven: Farley Elliott, Senior Editor, Eater LA Part Two
Segment Eight: Co-host, Andy Harris, “Your Questions & Our Answers”

Now an irresistible preview of this Saturday’s flavor-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, upon careful reflection, that’s probably a pretty good thing… Keep in mind we’re here with you live every Saturday morning with a brand new show.

Pic’s Really Good Peanut Butter from New Zealand recently orchestrated a fun Dessert Recipe Contest with area C-CAP (Careers through Culinary Arts) high school students. The winning recipe was created by Savannah Wilkinson and Katherine Gonzales who are Juniors at Rio Mesa High School in Oxnard. Savannah and Katherine are our guests along with C-CAP L.A’s Director, Lisa Fontanesi.

Orange County food fans know Nancy Luna as the Orange County Register’s long-time restaurant beat writer since 2005. Earlier in the year she moved on to the respected trade publication, Nation’s Restaurant News in the position of Senior Editor. Her new national beat is the restaurant industry’s largest and most talked about fast-food brands. We’ll meet her.

There are exciting, and tasty, culinary additions to the menu at Angel Stadium for the 2018 season. You can be sure a few new Japanese specialty items will be available at The Big A saluting player sensation Shohei Ohtani. Also The Angels are part of the inaugural MLB FoodFest in New York City the Weekend of April 21st and 22nd. Executive Chef Robert Biebrich briefly escapes his busy kitchens to bring us up-to-date.

For 3 plus years Farley Elliott has been the Senior Editor at the highly influential Eater LA, part of the 27 City Eater network. He is also the author of well-received Los Angeles Street Food: A History From Tamaleros to Taco Trucks with Foreword by Bill Esparza. Farley’s work appears nationally in the online, print, and digital video space, and you can follow him around the internet at @overoverunder. Farley joins us in-studio.

We’re encouraged to receive many thoughtful questions via Social Media and e-mail. Executive Producer Andy Harris will answer a few recent inquiries of the most general interest.

All of this and heaping helpings of extra deliciousness on this week’s not-to-miss show!

Savannah Wilkinson and Katherine Gonzales with their winning Panna Cotta recipe from Pic's Peanut ButterPic’s Really Good Peanut Butter from New Zealand recently orchestrated a fun Dessert Recipe Contest (The Great USA Bake-Off with Pic’s Peanut Butter & C-CAP) with area C-CAP (Careers through Culinary Arts) high school students. The rule simply was to create some delicious baked goods using Pic’s Peanut Butter. The recipe could be properly decadent or delightfully healthy.

The winning recipe for Panna Cotta with Meringue Crowns & Strawberry Coulis was created by Savannah Wilkinson and Katherine Gonzales who are Juniors at Rio Mesa High School in Oxnard. They also developed a 2nd recipe for the competition for Sweetheart Cookies.

C-CAP’s programs in the greater Los Angeles area provide underserved high school students with education and career opportunities through the culinary arts.

The winning team of Savannah and Katherine are our guests along with C-CAP L.A’s Director, Lisa Fontanesi.

Nancy LunaOrange County food fans know Nancy Luna as the Orange County Register’s long-time restaurant beat writer since 2005. Earlier in the year she moved on to the respected trade publication, Nation’s Restaurant News in the position of Senior Editor. Her new national beat is the restaurant industry’s largest and most talked about fast-food brands including McDonald’s, Starbucks, Chipotle Mexican Grill, Taco Bell, Pizza Hut, KFC and Subway.

Luna is a graduate of Cal State Fullerton. When she’s not digging for news on her beat, you can find Nancy regaling her fans about her latest dining adventures on her Fast Food Maven social media channels. Follow her on Twitter @fastfoodmaven.

We’ll meet her.

Robert BiebrichThere are exciting, and tasty, culinary additions to the menu at Angel Stadium for the 2018 season. You can be sure a few new Japanese specialty items will be available at The Big A saluting rookie player sensation Shohei Ohtani. Think Japanese Pork Katsu.

Also, the Angels are part of the inaugural MLB FoodFest in New York City the Weekend of April 21st and 22nd.

New Flavors at Angels Concession Stands

Change Up Kitchen

  • Feeding off the success of last season, the Change-Up Kitchen is inspired by Angels players and will offer unique rotational menus that change every month. The first menu for Opening Week is inspired by Shohei Ohtani:
  • Japanese Pork Katsu – Deep-fried pork cutlet breaded with panko breadcrumbs and served with steamed rice, Japanese brown curry, and pickled cucumber.
  • Location: Terrace Level Section 226

La Rotisserie

  • Santa Maria-Style Steak Sandwich– A brand new prime beef seasoned steak sandwich in a Santa Maria style rub and slow roasted on our rotisserie. Served on a baguette and topped with garlic herb butter and salsa roja.
  • Location: Field Level Section 113

New Corner Markets

  • Grocery store style locations to purchase salads, snacks, drinks, and more.
  • Location: Club Level Sections 305 and 342

Big Cheese

  • Meatball Grilled Cheese– Beef and pork meatballs simmered in a house made marinara sauce and topped with provolone and mozzarella cheeses, served on toasted thick sliced French loaf.
  • Cubano Grilled Cheese– Slow roasted pork and shaved artisan ham topped with sliced pickles, swiss cheese, creamy mustard, served on toasted thick sliced French loaf.
  • Location: Terrace Level Section 211

Smoke Ring Spud

  • Baked potato, chopped house smoked pulled pork, shredded cheddar cheese, sour cream, green onion, and fried onions.
  • Location: Smoke Ring BBQ Gate 1 on Field Level

Shrimp Aguachile

  • Spicy lime marinated shrimp, cucumber, onion, and tortilla chips.
  • Location: Section 259 Casa Modelo

Hugo’s Empanadas

  • House made empanadas with spiced ground beef and potato, flaky pastry crust alongside salsa chilena.
  • Location: Terrace Level Section 260 Casa Modelo

“The Mound”

  • A mound of freshly baked chocolate chip cookies served in a souvenir Angels helmet.
  • Location: Coffee Bean Kiosk near Home Plate Gate on Field Level

“Taste of The Stadium”

  • Unique concept pins are available at each specialty concessions location. With the purchase of each, fans will receive $5 off a $25 purchase at Angel Stadium Team Store location. After collecting all nine, fans will receive a special lanyard and team store pin.
  • Location: Throughout Angel Stadium.

Premium Services

  • The re-brand of the In-Seat Service experience is called RBI – “Restaurant Brought In-Seat”.
  • The focus will be on delivering restaurant quality fare to the seats, refining the classics, and featuring new items that include:
  • Fried Chicken Sandwich– buttermilk marinated chicken breast, mayo, bread and butter pickles, served on a toasted bun.
  • Pastrami Fries– house steamed pastrami, crispy fries, secret sauce, pickles, and cheddar sauce.
  • Grilled Bratwurst– caramelized onion, spicy mustard, served on a pretzel bun.

Saint Archer Brewing Co.

  • Sample Saint Archer’s wide portfolio of beers with a flight. Be the first to taste one of our rotating R&D taps and see what the Master Brewer is testing to release.
  • Saint Archer’s Tusk & Grain program hand selects the most sought-after barrels, and uses only the highest quality goods in the design and execution of their vision for these beers.
  • Best beer pairings deliver with amazing finger foods including:
  • Crispy Jidori Chicken Wings– Aleppo, chermoula, pomegranate molasses (dairy free, gluten free)
  • Steak Frites– flat-iron, crispy potatoes, red chimichurri and greens (dairy free)
  • Thai Shrimp Salad– mango puree, coconut milk, cucumber, Asian herbs, crispy shallot (dairy free, gluten free)

Diamond Club

  • Re-designed interior with a wine wall to showcase the vast selection of wines, and a TV wall to showcase all of the action at Angel Stadium and elsewhere.
  • Buffet with a new a la carte setup, serving select entrées all season.

Executive Chef Robert Biebrich escapes his busy kitchens to bring us up-to-date on all the good eats.

Farley ElliottFor 3 plus years food journalist Farley Elliott has been the Senior Editor at the highly influential Eater LA, part of the 27 City Eater network.

He is also the author of well-received Los Angeles Street Food: A History From Tamaleros to Taco Trucks with Foreword by Senor Bill Esparza.

Farley’s work appears nationally in the online, print, and digital video space, and you can follow him around the internet at @overoverunder.

Farley joins us in-studio.

Farley Elliott is the Senior Editor of Eater Los Angeles, a widely-followed digital publication that covers all things restaurant-related in Southern California and aims to break restaurant news. Since he joined Eater over 3-years ago the site has more than doubled in size.

He is also the author of the well-received book, Los Angeles Street Food: A History From Tamaleros to Taco Trucks, and has spent years chronicling the often fast-moving, make-or-break food scene in the city. He regularly appears on television, radio, and in print as one of the California’s foremost dining authorities.

Farley has written extensively for LA Weekly, Westways, KCET and SeriousEats.

For Eater LA Farley typically pens five articles a day, five days a week. He does not do “reviews.” He covers topics like breaking news (openings/closings), trend reports on the industry, significant issues including sexual assault, wage slavery and immigration. Farley also contributes features on the history and importance of restaurants in greater Southern California, from San Bernardino to San Luis Obispo to Orange County and beyond.

Andy Harris at the KLAA StudiosWe’re encouraged to receive many thoughtful questions via Social Media and e-mail. Executive Producer Andy Harris will answer a few recent inquiries of the most general interest.

We’re often asked why we’re so upbeat on the show. Fortunately that’s easily explained…

Podcasts

Segment One: Show Preview with Co-Host Andy Harris
Segment Two: The Great USA Bake-Off with Pic’s Peanut Butter & C-CAP
Segment Three: Nancy Luna, Senior Editor, Nation’s Restaurant News
Segment Four: Executive Chef Robert Biebrich, Angel Stadium Part One
Segment Five: Executive Chef Robert Biebrich, Angel Stadium Part Two
Segment Six: Farley Elliott, Senior Editor, Eater LA Part One
Segment Seven: Farley Elliott, Senior Editor, Eater LA Part Two
Segment Eight: Co-host, Andy Harris, “Your Questions & Our Answers”

Show 172, May 21, 2016: Show Preview with Executive Producer & Co-Host Andy Harris & Chef Andrew Gruel

ESPN Chicago WMVP AM 1000Program Note…Today, May 21st we’re broadcasting live from the studios of Chicago’s ESPN – WMVP-AM. We’re there to join in the celebration of Chef Andrew Gruel’s Trendsetter MenuMaster Award for Slapfish presented by Nation’s Restaurant News. The vibrant Chicago dining scene is well represented today in the show! Be sure to catch the special Chicago-focused podcasts!

Executive 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.

Now a provocative peak at Saturday’s Windy City show of excess 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…

Chicago’s C Chicago in River North has been reconceptualized as Ocean Cut under the culinary leadership of Dirk Flanigan (ex-The Gage.) Guests can expect fresh fish flown in daily along with 100 percent USDA Prime, dry-aged steaks and a side of Chicago hospitality. Chicago’s Chef Dirk Flanigan is our guest.

Food & Beer is a newly published, 60-recipe book from an internationally acclaimed chef/brewer duo dedicated to elevating and pairing beer with high-end dining. The debut book by Danish gypsy brewer Jeppe Jarnit-Bjergsø of the bar Tørst, and Canadian chef Daniel Burns of the Michelin-starred restaurant Luksus—both in a shared space in Greenpoint, Brooklyn where they elevate beer to the level of wine in fine dining. Chef Burns is with us to tap the keg on this unusual reference book.

Chef Carrie Nahabedian is one of the quiet pillars of dining in Chicago. After departing her position as Executive Chef of the Four Seasons Hotel Los Angeles at Beverly Hills, Carrie Nahabedian returned to her native Chicago to open NAHA in 2000, which garnered her a James Beard Award and four consecutive Michelin stars. Chef Nahabedian joins us.

In Vietnamese, “AN” means “TO EAT,” a happy coincidence, since the An family has built an award-winning restaurant empire— including the renowned celebrity favorite Crustacean Beverly Hills. Helene An, executive chef and matriarch of the House of An, is hailed as the “mother of fusion.” Now her daughter Jacqueline tells the family story and shares her mother’s delicious and previously “secret” recipes in An: To Eat – Recipes and Stories from a Vietnamese Family Kitchen. Jacqueline An is here with the incredible story.

The Berghoff is a celebrated institution in Chicago and was inaugurated as aJames Beard America’s Classic establishment in 1999. It’s also prominently featured in the new book, James Beard’s All-American Eats – Recipes and Stories From Our Best-Loved Local Restaurants. Carlyn Berghoff, representing the fourth generation of proud Berghoff Family stewardship, is our guest.

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

Play

May 21: Live from Chicago and the National Restaurant Association Show

Podcasts

Segment One: Show Preview with Executive Producer & Co-Host Andy Harris & Chef Andrew Gruel
Segment Two: Executive Chef Dirk Flanigan, Ocean Cut, Chicago
Segment Three: Chef Daniel Burns, Torst and Luksus, Greenpoint, Brooklyn
Segment Four: Executive Chef Carrie Nahabedian, NAHA and Brindille, Chicago Part One
Segment Five: Executive Chef Carrie Nahabedian, NAHA and Brindille, Chicago Part Two
Segment Six: Restaurateur Jacqueline An, House of An, California
Segment Seven: Carlyn Berghoff, Chief Executive Officer, Berghoff Catering & Restaurant Group, Chicago

ESPN Chicago WMVP AM 1000Program Note…On May 21st we’re broadcasting live from the studios of Chicago’s ESPN – WMVP-AM. We’re there to join in the celebration of Chef Andrew Gruel’s Trendsetter MenuMaster Award for Slapfish presented by Nation’s Restaurant News. There are only a total of eight MenuMaster Awards presented annually so Chef Andrew is in great company.

The vibrant Chicago dining scene will be well represented in the show! You really don’t want to miss it.

Executive 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.

Now a provocative peak at Saturday’s Windy City show and not, with profuse apologies, for dieters. If we’re doing abundant show. 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…

Paul Hobbs is a very prominent figure in California winemaking and beyond. We’ll find out why Forbes has described him as “the Steve Jobs of wine.” Joining us is Paul Hobbs Wines’ National Sales Director, Charlie Plummer, who is also a Certified Sommelier.

Chicago’s C Chicago in River North has been reconceptualized as Ocean Cut under the culinary leadership of Dirk Flanigan (ex-The Gage.) Guests can expect fresh fish flown in daily along with 100 per cent USDA Prime, dry-aged steaks. Chicago’s Chef Dirk Flanigan is our guest.

Food & Beer is a newly published, 60-recipe book from an internationally acclaimed chef/brewer duo dedicated to elevating and pairing beer with high-end dining. The debut book by Danish gypsy brewer Jeppe Jarnit-Bjergsø of the bar Tørst, and Canadian chef Daniel Burns of the Michelin-starred restaurant Luksus—both in a shared space in Greenpoint, Brooklyn where they elevate beer to the level of wine in fine dining. Chef Burns is with us to tap the keg on this unusual reference book.

Chef Carrie Nahabedian is one of the pillars of dining in Chicago. After departing her position as Executive Chef of the Four Seasons Hotel Los Angeles at Beverly Hills, Carrie Nahabedian returned to her native Chicago to open NAHA in 2000, which garnered her a James Beard Award and four consecutive Michelin stars. Chef Nahabedian joins us.

In Vietnamese, “AN” means “TO EAT,” a happy coincidence, since the An family has built an award-winning restaurant empire— including the renowned celebrity favorite Crustacean Beverly Hills. Helene An, executive chef and matriarch of the House of An, is hailed as the “mother of fusion.” Now her daughter Jacqueline tells the family story and shares her mother’s delicious and previously “secret” recipes in An: To Eat – Recipes and Stories from a Vietnamese Family Kitchen. Jacqueline An is here with the incredible story.

The Berghoff is a celebrated institution in Chicago and was inaugurated as a James Beard America’s Classic establishment in 1999. It’s also prominently featured in the new book, James Beard’s All-American Eats – Recipes and Stories From Our Best-Loved Local Restaurants. Carlyn Berghoff, representing the fourth generation of proud Berghoff Family stewardship, is our guest.

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

Charlie PlummerPaul Hobbs is a very prominent figure in California winemaking and beyond. We’ll find out why Forbes has described him as “the Steve Jobs of Wine.” Joining us is Paul Hobbs Wines’ National Sales Director, Charlie Plummer, who is also a Certified Sommelier.

The Golden Chef Series, co-hosted by Charlie Plummer, is in its fifth year showcasing great chefs in Orange County.  This year’s Golden Chef Series, presented by Fisher & Paykel and DCS, takes place at the Irvine Spectrum in Big Wheel Court.  Chefs will demonstrate how to prepare their signature dishes. This event is free.

Dirk Flanigan of Ocean Cut ChicagoChicago’s C Chicago in River North has just been reconceptualized as Ocean Cut under the culinary leadership of Dirk Flanigan (ex-The Gage.) Guests can expect fresh fish flown in daily along with 100 per cent USDA Prime steaks. Chicago’s Chef Dirk Flanigan is our guest.

Ocean Cut is the newest seafood concept from the owners of Chicago Cut Steakhouse. The restaurant is centrally located in Chicago’s vibrant River North restaurant scene. With culinary pioneer Dirk Flanigan serving as Executive Chef and powerhouse General Manager Raylene Westbrook leading the floor, this nautically-focused concept is approachable yet adventurous. The culinary philosophy behind Ocean Cut balances simplicity and creativity while maintaining a culture based on quality and fresh ingredients.

Designed by leading Chicago architect Mark Knauer, the 8,000 square foot, two-story restaurant is a modern interpretation of classic maritime influences.

Daniel BurnsFood & Beer is a newly published, 60-recipe book from an internationally acclaimed chef/brewer duo dedicated to elevating and pairing beer with high-end dining. The debut book by Danish gypsy brewer Jeppe Jarnit-Bjergsø of the bar Tørst, and Canadian chef Daniel Burns of the Michelin-starred restaurant Luksus—both in a shared space in Greenpoint, Brooklyn where they elevate beer to the level of wine in fine dining. Chef Burns is with us to tap the keg on this unusual reference book.

With a dialogue running throughout the book, Food & Beer examines the vision and philosophy of this duo at the forefront of a new gastronomic movement. With a stunning, bold aesthetic, the design will highlight the dual visions of the authors and the spaces—Tørst, which is more rustic and relaxed, and Luksus, which is more sleek and refined.

The Foreword is by internationally renowned chef René Redzepi, co-owner of Noma, Copenhagen, the Number 3 ranked restaurant in the world.

“The chance meeting of two remarkable individuals. One of the best brewers in a generation of greats, with a good sense of business and fresh attitude, and the other a creative, driven chef with crazy food work ethics. But it also signified the start of a new style of restaurant, a place in which light, creative cooking, Michelin-star-worthy stuff, was at home with beer. I’m pretty sure that individually both would’ve succeeded in their own right-Jeppe creating great brews, and Daniel with a Michelin star or two doing something else-but together I believe they’ve created something truly special. Something new.” —René Redzepi (from his foreword).

Carrie NahabedianChef Carrie Nahabedian is one of the pillars of dining in Chicago. After departing her position as Executive Chef of the Four Seasons Hotel Los Angeles at Beverly Hills, Carrie Nahabedian returned to her native Chicago to open NAHA in 2000, which garnered her a James Beard Award and four consecutive Michelin stars. Chef Nahabedian joins us.

Carrie opened Brindille in the spring of 2013 along with partner and cousin Michael Nahabedian. While NAHA serves to highlight her Armenian roots, Brindille’s refined Parisian fare celebrates  Carrie’s and Michael’s favorite spots in Paris.

The at NAHA menus are a mix of American and Mediterranean influences from Chef Carrie’s and Michael’s Armenian and Greek heritages.  NAHA uses fresh, seasonal produce, meats, and cheeses from local farmers and growers. NAHA is a proud supporter of Chicago’s Greencity Market.

Nuanced food is meant to be paired harmoniously with balanced wines.  The Mediterranean cuisine of NAHA provides a wonderful platform with which to pair globally influenced wines. – Wine Director Chad Ellegood.

Brindille (Chef Carrie’s latest venture), named “Best New Restaurant in 2013” by Chicago Tribune, offers a glimpse into refined Parisian cuisine and atmosphere from the team that brought you NAHA. For all restaurant information, go to their website.

Jacqueline An of House of AnIn Vietnamese, “AN” means “TO EAT,” a happy coincidence, since the An family has built an award-winning restaurant empire— including the renowned celebrity favorite Crustacean Beverly Hills.

Helene An, executive chef and matriarch of the House of An, is hailed as the “mother of fusion” and was inducted into the Smithsonian Institute for her signature style that brings together Vietnamese, French, and California- fresh influences.

Now her daughter Jacqueline tells the family story and shares her mother’s delicious and previously “secret” recipes, including “Mama’s” Beef Pho, Drunken Crab, and Oven-Roasted Lemongrass Chicken in An: To Eat – Recipes and Stories from a Vietnamese Family Kitchen. Jacqueline An is here to share the truly incredible story

Helene’s transformation from pampered “princess” in French Colonial Vietnam, to refugee then restaurateur, and her journey from Indochina’s lush fields to family kitchen gardens in California are beautifully chronicled throughout the book. The result is a fascinating peek at a lost world, and the evolution of an extraordinary cuisine. The 100 recipes in An: To Eat feature clean flavors, simple techniques, and unique twists that could only have come from Helene’s personal story.

Carlyn BerghoffThe Berghoff is a celebrated institution in Chicago and was inaugurated as a James Beard America’s Classic establishment in 1999. It’s also prominently featured in the new book, James Beard’s All-American Eats – Recipes and Stories From Our Best-Loved Local Restaurants. Carlyn Berghoff, representing the fourth generation of proud Berghoff Family stewardship, is our guest.

The Berghoff first opened in 1898 as a men-only saloon whose sole menu items were the corned beef sandwiches served free with the purchase of a stein of the German-born owners’ proprietary beer. Over the years the spot evolved into a beloved full-service restaurant famous for traditional German fare like wiener schnitzel, knockwurst, spaetzli, and creamed herring.

The Berghoff was briefly closed in 2005 by its third-generation owners, but the restaurant’s basement café resumed business shortly thereafter, and in 2007 the entire restaurant again opened its doors and revealed a new menu that features several less iconically Bavarian items.

Although some of the dishes might be lighter, the restaurant still sells its famous Berghoff Root Beer and hosts an annual Oktoberfest. Berghoff also operates a café at O’Hare, serving sandwiches and beer.

Podcasts

Segment One: Show Preview with Executive Producer & Co-Host Andy Harris & Chef Andrew Gruel
Segment Two: Executive Chef Dirk Flanigan, Ocean Cut, Chicago
Segment Three: Chef Daniel Burns, Torst and Luksus, Greenpoint, Brooklyn
Segment Four: Executive Chef Carrie Nahabedian, NAHA and Brindille, Chicago Part One
Segment Five: Executive Chef Carrie Nahabedian, NAHA and Brindille, Chicago Part Two
Segment Six: Restaurateur Jacqueline An, House of An, California
Segment Seven: Carlyn Berghoff, Chief Executive Officer, Berghoff Catering & Restaurant Group, Chicago

Show 171, May 14, 2016: Show Preview with Executive Producer & Co-Host Andy Harris & Chef Andrew Gruel

Program Note…On May 21st we’re broadcasting live from the studios of Chicago’s ESPN 1000 – WMVP-AM. We’re there to join in the celebration of Chef Andrew Gruel’s Trendsetter MenuMaster Award presented by Nation’s Restaurant News. The vibrant Chicago dining scene will be well represented in the show! You don’t want to miss this show.

Executive 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.

Now a stimulating peak at Saturday’s tantalizing 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…

At the age of 15, Chef Brendan Collins quit secondary school to follow his dream and enroll in culinary school, where he was classically trained in French technique. Today Collins is the Executive Chef and Proprietor of Birch in Hollywood, Larry’s in Venice as well as the Executive Chef of The Corner Door in Culver City. On Sunday, May 15th he’s part of the celebration of the 25th Anniversary of the Hollywood Farmers Market.

Congratulations to native Angeleno, Chef Dahlia Narvaez, the Executive Pastry Chef of both Osteria Mozza and Pizzeria Mozza in Hollywood. Chef Dahlia was presented with the 2016 James Beard Foundation Award for Outstanding Pastry Chef in Chicago at Lyric Opera on May 2nd. She is our special guest.

From the founder of AmazingRibs.com (Meathead Goldwyn), the hugely popular grilling and barbecue website known for applying the latest scientific research to America’s favorite form of cooking, comes MEATHEAD: The Science of Great Barbecue and Grilling. Meathead is known as the barbecue whisperer and joins us.

There is a novel way to experience America’s Riviera, Santa Barbara. The Santa Barbara Car Free Project invites visitors to show their Amtrak train tickets and enjoy car free fun (with special discounts) in Santa Barbara. Laura Kath with Santa Barbara Car Free provides us with all the needed 411.

Shrimp is one of the most popular varieties of seafood enjoyed in America. What should you know about sourcing, cooking and enjoying this delicious crustacean? Does size matter? Fresh or frozen? Wild caught or farm raised? Should you pay attention to where the shrimp comes from? Our own resident seafood authority, Chef Andrew Gruel, joins us with all the specifics. It’s a peel-and-eat feast.

The Better Burger Battle is heating up again with the arrival of Fullerton’s favorite, The Burger Parlor, in Old Towne Orange. You have a serious fine dining chef creating premium burgers and loving it. They even make their own ice cream for the milk shakes. Burger-meister and Chef Joseph Mahon is with us with all the juicy details.

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

Play

Show 168, April 23, 2016: Show Preview with Executive Producer & Co-Host Andy Harris & 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.

Congrats to Co-Host Chef Andrew Gruel on his Nation’s Restaurant News 2016 Menu Masters Award as a Trendsetter. Presented annually by Nation’s Restaurant News, the prestigious awards honor outstanding foodservice research and development. Chef Andrew will receive his MenuMaster Award in a by-invitation-only reception at The Drake Hotel in Chicago on May 21st during the National Restaurant Association’s convention.

Now an enticing sneak peak of Saturday’s appetizing 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 actually a good thing…

One of the newest additions to Santa Ana’s 4th Street Market is Pig Pen Delicacy. It’s a fresh take on American comfort food using an array of sophisticated and modern interpretations of bacon and pork favorites. Co-owner and Director of Operations Jason Trinh joins us with all the pork-a-licious details.

It’s time for America’s favorite pastime…Ballpark food. It’s our always anticipated annual report on what’s new on the menu at Angel Stadium with Executive Chef Robert Biebrich. It’s the 50th season at Angel Stadium so expect to be impressed.

Since The Pie Hole launched in The Arts District of Downtown L.A. in 2011 it’s been a word-of-mouth and social media sensation. The Pie Hole offers fresh baked sweet pie by the slice, individual savory pies, and their own premium coffee. Co-owner Sean Brennan joins us with his fresh-from-the-oven recipe for sweet (and savory) success.

The Four Brix Winery in Ventura grew out of three couples’ hobby of making premium wine at home for their appreciative friends. The Winery represents a throwback to the days of blended wines made in California. Winemaker and Partner Gary Stewart uncorks it for us.

One of the more unusual finds at the recent Natural Products Expo West in Anaheim was Tin Star Foods. They produce Cultured Ghee and Cultured Brown Butter in small batchers. Tin Star Foods Founder, Hima Pandya, is our guest.

The annual Dine LBC – Long Beach Restaurant Week is taking place April 23 – May 1, 2016. Each participating restaurant from twelve unique neighborhoods in the city offers a three course menu priced at $20, $30, $40 or $50, either per guest with wine pairing options at fine dining locations OR dinner for two priced at $20, $30, $40 or $50, where diners share an appetizer, each enjoy their own entree, then share a dessert at more casual establishments. One of the participating restaurants in DINE LBC is Domenico’s Italian Restaurant, Long Beach’s oldest restaurant. Proprietor Mike Rhodes joins us.

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

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