Show 186, August 27, 2016: Show Preview with Executive Producer & Co-Host Andy Harris

A preview of today’s show and what you need to know for a chance for a free, premium fried chicken sandwich on August 31st to celebrate the last day of National Sandwich Month!

The largest annual gathering of foodservice executives, chefs and restaurateurs in the West is the 2016 Western Foodservice & Hospitality Expo on August 28th to 30th at the Los Angeles Convention Center. It’s for the trade, only. Ron Mathews, Vice President of the Western Foodservice & Hospitality Expo joins us with a preview.

Prominent chefs from across the country are set to return to Los Angeles for the 7th Annual LA Loves Alex’s Lemonade culinary cookout benefiting Alex’s Lemonade Stand Foundation and the fight against childhood cancer on Saturday, September 10, 2016 from 12-4pm at UCLA’s Royce Quad. The event — hosted by Chef Suzanne Goin, business partner Caroline Styne (Lucquesa.o.c.,Tavern) along with Chef David Lentz (The Hungry Cat) – will offer fantastic food, wine and cocktails prepared by the nation’s best chefs, winemakers and mixologists, all to fight childhood cancer. Lucques Restaurant Group’s Caroline Styne joins us with an enticing preview.

He’s back…Meathead Goldwyn is the founder, barbecue and grilling whisperer, and hedonism evangelist behind AmazingRibs.com. the world’s most popular outdoor cooking website. His new book is MEATHEAD: The Science of Great Barbecue and Grilling. Just in time for Labor Day cookouts…

Tuxton China Company started business in 1999, but it has a long family history which has contributed to its success.  Three generations of the founding Lam family continue to run Lynn’s and Tuxton China, and with the addition of William Burden (former owner of Burden China Co., Inc.) who became Tuxton’s President in 2001, Tuxton has become one of the top suppliers in the foodservice industry.  In September Tuxton is donating a percentage of their total sales to support the Careers through Culinary Arts Program C-CAP, Tuxton’s Marketing Director, Jennifer Rolander, joins us with all the needed 411.

The Los Angeles Times’ The Taste is back Labor Day Weekend on the backlot at Paramount Pictures Studios in Hollywood. It’s perhaps the ultimate Summer epicurean pop-up and block party featuring the talents of the area’s best chefs, bartenders and restaurateurs. Our guests are Sunday Block Party’s Host, Noelle Carter, Times Test Kitchen Director, and Michael Flood of the L.A. Regional Food Bank.

Chef Curtis Stone’s Maude in Beverly Hills features monthly changing prix fixe menus with the courses designed around a key ingredient. For one very special night San Francisco’s Dominique Crenn (Atelier Crenn and Petit Crenn) is cooking a special benefit menu to support Young Farmers at Maude with Chef Curtis. Curtis Stone and Dominique Crenn join us with the details fresh from an expedition at the Santa Monica Farmers Market.

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

Happy Labor Day Weekend !

Show 186, August 27, 2016: Ron Mathews, Vice President, Western Foodservice & Hospitality Expo

Western Foodservice ExpoThe largest annual gathering of foodservice executives, chefs and restaurateurs in the West is the 2016 Western Foodservice & Hospitality Expo on August 28th to 30th at the Los Angeles Convention Center. There will be over 8,000 attendees and 500 exhibitors. It’s for the trade, only.

It’s 3-days of menu trends, state of the art design and décor, and the best in business education.

Thomas Keller of the Thomas Keller Restaurant Group is receiving The Torch Award as part of the gathering.

Ron Mathews, Vice President of the Western Foodservice & Hospitality Expo joins us with a preview.

Play

August 27: Western Foodservice Expo, Corti Brothers, LA Loves Alex’s, Meathead Goldwyn, Tuxton China, The Taste, Curtis Stone

Podcasts

Segment One: Show Preview with Executive Producer & Co-Host Andy Harris
Segment Two: Ron Mathews, Vice President, Western Foodservice & Hospitality Expo
Segment Three: Caroline Styne, Lucques Restaurant Group, L.A. Loves Alex’s Lemonade Culinary Benefit
Segment Four: Meathead Goldwyn, AmazingRibs.com, MEATHEAD: The Science of Great Barbecue and Grilling
Segment Five: Jennifer Rolander, Marketing Director, Tuxton China, Inc.
Segment Six: Los Angeles Times The Taste, Preview
Segment Seven: Chefs Curtis Stone (Maude and Gwen) and Dominique Crenn (Altier Crenn and Petit Crenn)

A preview of today’s show and what you need to know for a chance for a free, premium fried chicken sandwich on August 31st to celebrate the last day of National Sandwich Month!

The largest annual gathering of foodservice executives, chefs and restaurateurs in the West is the 2016 Western Foodservice & Hospitality Expo on August 28th to 30th at the Los Angeles Convention Center. It’s for the trade, only. Ron Mathews, Vice President of the Western Foodservice & Hospitality Expo joins us with a preview.

Noted gourmand Darrell Corti of Corti Brothers gourmet grocery and spirit purveyors in Sacramento is the Chairman of the globally respected L.A. International Extra Virgin Olive Oil Competition. We’ll chat about the Southern Hemisphere tasting and lots more, and how the public can sample some of the winning oils at the upcoming L.A. County Fair. TheDailyMeal.com has dubbed him one of the coolest people in food and drink in America.

Prominent chefs from across the country are set to return to Los Angeles for the 7th Annual L.A. Loves Alex’s Lemonade culinary cookout benefiting Alex’s Lemonade Stand Foundation and the fight against childhood cancer on Saturday, September 10, 2016 from 12-4pm at UCLA’s Royce Quad. The event — hosted by Chef Suzanne Goin, business partner Caroline Styne (Lucquesa.o.c.,Tavern) along with Chef David Lentz (The Hungry Cat) – will offer fantastic food, wine and cocktails prepared by the nation’s best chefs, winemakers and mixologists, all to fight childhood cancer. Lucques Restaurant Group’s Caroline Styne joins us with an enticing preview.

He’s back…Meathead Goldwyn is the founder, barbecue and grilling whisperer, and hedonism evangelist behind AmazingRibs.com. the world’s most popular outdoor cooking website. His new book is MEATHEAD : The Science of Great Barbecue and Grilling . Just in time for Labor Day cookouts…

Tuxton China Company started business in 1999, but it has a long family history which has contributed to its success.  Three generations of the founding Lam family continue to run Lynn’s and Tuxton China, and with the addition of William Burden (former owner of Burden China Co., Inc.) who became Tuxton’s President in 2001, Tuxton has become one of the top suppliers in the foodservice industry.  In September Tuxton is donating a percentage of their total sales to support the Careers through Culinary Arts Program C-CAP. Tuxton’s Marketing Director, Jennifer Rolander, joins us with all the needed 411.

The Los Angeles Times’ The Taste is back Labor Day Weekend on the backlot at Paramount Pictures Studios in Hollywood. It’s perhaps the ultimate Summer epicurean pop-up and block party featuring the talents of the area’s best chefs, bartenders and restaurateurs. Our guests are Sunday Block Party’s Host, Noelle Carter, Times Test Kitchen Director, and Michael Flood of the L.A. Regional Food Bank.

Chef Curtis Stone’s Maude in Beverly Hills features monthly changing prix fixe menus with the courses designed around a key ingredient. For instance the featured ingredient for August is the Plum. For 2 very special nights San Francisco’s Dominique Crenn (Atelier Crenn and Petit Crenn) is cooking a special benefit menu at the Chef’s Counter at Maude with Chef Curtis. Curtis Stone joins us with the details.

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

Western Foodservice ExpoThe largest annual gathering of foodservice executives, chefs and restaurateurs in the West is the 2016 Western Foodservice & Hospitality Expo on August 28th to 30th at the Los Angeles Convention Center. There will be over 8,000 attendees and 500 exhibitors. It’s for the trade, only.

It’s 3-days of menu trends, state of the art design and décor, and the best in business education.

Ron Mathews, Vice President of the Western Foodservice & Hospitality Expo joins us with a preview.

Prominent chefs from across the country are set to return to Los Angeles for the 7th Annual LA Loves Alex’s Lemonade culinary cookout benefiting Alex’s Lemonade Stand Foundation and the fight against childhood cancer on Saturday, September 10, 2016 from 12-4pm at UCLA’s Royce Quad.

Caroline StyneThe event — hosted by Chef Suzanne Goin, business partner Caroline Styne (Lucquesa.o.c.,Tavern) along with Chef David Lentz (The Hungry Cat) – will offer fantastic food, wine and cocktails prepared by the nation’s best chefs, winemakers and mixologists, all to fight childhood cancer.

Joining host Suzanne Goin, Caroline Styne and David Lentz will be another stellar lineup of the nation’s culinary superstars. Returning chefs include Adam Perry LangGiada De Laurentiis, Michael VoltaggioApril BloomfieldNancy SilvertonChris BiancoDonald LinkJonathan WaxmanMichael Cimarusti, and Marc VetriThe founders also announce an outstanding group of first-time participating chefs – Derek DammannAarón SánchezFrank Stitt, Walter Manzke, Dominique Crenn, Timothy Hollingsworth and Ori Menasche. The event will also feature leading vintners and mixologists from around the country.

The day is filled with delicious foods from coast to coast, cocktails for a cause, a treasure trove of children’s activities, live and silent auctions of exclusive experiences and packages as well as the signature Alex’s Lemonade Stand manned by youth volunteers.

From its inception in 2010, the event has sold tickets to capacity and raised over $3.2 million for the Foundation’s efforts in funding research for childhood cancer treatment and cures. In addition to the generous backing of the community, prominent personalities from the entertainment industry – long time attendee Jimmy KimmelLena DunhamLaura DernJoe MantegnaTimothy Olyphant, Kirsten Vangsness and others – have become champions to the cause.

Lucques Restaurant Group’s Caroline Styne joins us with an enticing preview.

Meathead GoldwynHe’s back…Meathead Goldwyn is the founder, barbecue and grilling whisperer, and hedonism evangelist behind AmazingRibs.com. the world’s most popular outdoor cooking website. His new book is MEATHEAD: The Science of Great Barbecue and Grilling. Just in time for Labor Day cookouts…

The emphasis on this encore segment is Meathead’s take on grilling and smoking veggies. Meadhead goes Veghead ! Who knew…?

The founder of the destination website amazingribs.com applies the latest scientific research to barbecuing and grilling, including 200 recipes
for succulent results every time, nothing is more crucial than understanding the science behind the interaction of fire and food.

In this definitive guide to the concepts, methods, and equipment of barbecuing and grilling, “Meathead” Goldwyn shatters the myths that stand in the way of perfection. “Busted” misconceptions include:

Meat should be brought to room temperature before cooking: In fact, cold meat absorbs smoke better.

Hardwood charcoal is better than briquets: Actually, there’s no difference in flavor, and briquets last longer.

Meat needs to rest after grilling to reabsorb its juices: Tests show it does not take up juices but can become cold and overcooked.

Meathead reveals everything backyard heroes need to know, including how to decide when to use a dry rub or a brine and a detailed roundup of equipment—from grills and grates to the best thermometers.

Lavishly designed with full-color photos and illustrations, this book contains all the sure-fire recipes for traditional American favorites: Tennessee Hollerin’ Sauce, Last Meal Ribs, Simon & Garfunkel Chicken, Schmancy Smoked Salmon, Roman-Style No-Knead Pizza, and Ultimate Corn on the Cob.

Tuxton ChinaTuxton China Company started business in 1999, but it has a long family history which has contributed to its success.  Back in 1963 T.Y. Lam founded what came to be known as the world famous Chinese Ceramic Arts Import and Export Company. Due to his renowned reputation and the fact that the Chinese Government was privatizing factories, Mr. Lam took over a government factory in order to continue expanding his business. So in 1989 The Lynn’s Group (which currently makes chinaware for the retail industry) was formed in conjunction with his other business.

While the Lynn’s Group continued to grow, Mr. Lam recruited his children to help run the company and keep his legacy alive.  Eventually they opened offices in Hong Kong, China and the United States. While Lynn’s kept up the retail manufacturing, the company also began to manufacture for numerous well-known companies in the U.S. foodservice industry. This move led to the founding of Tuxton China Inc.

Three generations of the Lam family continue to run Lynn’s and Tuxton China, and with the addition of William Burden (former owner of Burden China Co., Inc.) who became Tuxton’s President in 2001, Tuxton has become one of the top suppliers in the foodservice industry.

For more than a decade, Tuxton has been anchored by its core values of passionate dedication to customer service, excellence in product quality, high integrity, embracing innovation, and last but not least, a positive and humble attitude. These values, along with Tuxton’s dedication to its employees and customers, continue to drive the company to be the best in the industry.

In September Tuxton is donating a percentage of their total sales to support the Careers through Culinary Arts Program (C-CAP,) an extraordinary non-profit that transforms the lives of at-risk high school students through the culinary arts. In Los Angeles alone, C-CAP was able to work with 3,200 students in 22 schools and awarded over $765,000 in scholarships in the 2015-2016 academic year. There are also programs in Arizona, Chicago, New York, Philadelphia, Virginia and Washington D.C.

Tuxton’s Marketing Director, Jennifer Rolander, joins us with all the needed 411.

Noelle CarterThe Los Angeles Times’ The Taste is back Labor Day Weekend on the backlot at Paramount Pictures Studios in Hollywood. It’s perhaps the ultimate epicurean pop-up and block party featuring the talents of chefs, bartenders and restaurateurs. Our guests are Sunday Block Party’s Host, Noelle Carter, Times Test Kitchen Director, and Michael Flood of the L.A. Regional Food Bank.

A panel of the Sunday Block Party hosted by Noelle Carter is “Waste Not Want Not : Sustainable Uses for Food Waste.” It’s at 12:45 p.m. on September 4th. on the Taste Bar Stage. Noelle is the moderator and Michael Flood of the Los Angeles Regional Food Bank is a panelist.

Curtis StoneChef Curtis Stone’s Maude in Beverly Hills features monthly changing prix fixe menus with the courses designed around a key ingredient. For instance, the featured ingredient for August is the Plum.

For 2 very special nights San Francisco’s Dominique Crenn (Atelier Crenn and Petit Crenn) is cooking a spectacular benefit menu at the Chef’s Counter at Maude with Chef Curtis. Curtis Stone joins us with the tantalizing details.

It’s been quite a year for Chef Dominique Crenn. She was named the World’s Best Female Chef by San Pellegrino’s World’s 50 Best Restaurants list. She was also nominated for a James Beard Award for Best Chef: West.

Podcasts

Segment One: Show Preview with Executive Producer & Co-Host Andy Harris
Segment Two: Ron Mathews, Vice President, Western Foodservice & Hospitality Expo
Segment Three: Caroline Styne, Lucques Restaurant Group, L.A. Loves Alex’s Lemonade Culinary Benefit
Segment Four: Meathead Goldwyn, AmazingRibs.com, MEATHEAD: The Science of Great Barbecue and Grilling
Segment Five: Jennifer Rolander, Marketing Director, Tuxton China, Inc.
Segment Six: Los Angeles Times The Taste, Preview
Segment Seven: Chefs Curtis Stone (Maude and Gwen) and Dominique Crenn (Altier Crenn and Petit Crenn)

Show 135, August 22, 2015: Show Preview with Guest Host Chef Andrew Gruel & Executive Producer & Co-Host Andy Harris

Andrew GruelExecutive Chef Andrew Gruel of the rapidly growing Slapfish empire with restaurants in Huntington Beach, Laguna Beach, Newport Beach, LAX, and now, Irvine at UCI, is back as today’s special Guest Host.

First an appetizing preview of Saturday’s full show and, with apologies, not particularly for dieters. With any luck we will always leave you hungry and thirsty. In our case that’s probably a good thing…

Chef Andrew Gruel’s (our regular Guest Co-Host of Slapfish fame) new FYI Network restaurant makeover series, “Say It To My Face,” returns to the airwaves next Saturday afternoon (August 29th) for the continuation of Season 1. It’s the first Food TV restaurant makeover series which showcases the importance of social media in having an impact on diners. Chef Andrew hosts with his Slapfish colleague, Chef Anthony Dispensa, Director of West Coast Operations. It’s a pair back-to-back episodes on those future Saturdays. Check your local listings for the time.

The 2015 Western Foodservice & Hospitality Expo will be held Sunday, August 23rd to Tuesday, August 25th, 2015 at the Los Angeles Convention Center. The Show, the largest restaurant industry conference on the West Coast, is produced and managed by Urban Expositions, and sponsored by the California Restautrant Association. Ron Mathews, Industry Vice President, Urban Expositions, producers of the annual event joins us with all the 411. It’s for the trade, only.

Award-winning author, Susan Herrmann Loomis, is with us to talk about her newest book, In a French Kitchen: Tales and Traditions of Everyday Home Cooking in France.  This book, with tales about real French cooks and more than 85 recipes, proves that delicious, decadent meals are simple and easy to create.  Susan takes lessons from busy, everyday French cooks and offers their tips and tricks, kitchen wisdom, and recipes to create meals focused on local, seasonal, quality ingredients. She regales us with tales of the French at the table, offers twelve seasonal menus, and pairs wines with her dishes to make this book an enjoyable read and an indispensable friend in the kitchen.  Susan is a France-based, award winning journalist with ten books to her credit, a cooking school proprietor, and a professionally trained chef.

As Executive Chef at Barnyard, Jesse Barber was known for his simple, honest food and ingredient-driven menu. In his newest venture, Dudley Market, Barber looks to continue his practice of utilizing local, seasonally fresh ingredients, maintaining the strong relationships with the farmers and purveyors he has worked closely with over the past few years. Barber is inspired by the unique and vibrant Venice community, “Food is one of the most important connections between people and I hope to create lasting relationships with neighbors, friends, farms and local vendors.”

We really love and appreciate a well-constructed sandwich on the “SoCal Restaurant Show.” After a promising Orange County debut in Newport Beach in 2014, Sessions West Coast Deli has opened its second location on the waterfront in Huntington Beach (414 Pacific Coast Highway). Designed as a neighborhood-casual concept, this new restaurant serves its immediate community with a menu of gourmet, culinary-focused sandwiches in a relaxed, beach-inspired environment. Culinary Director Max Schlutz (he loves craft beer, too) joins us with the tempting gourmet sandwich 411.

GrubTribe is Southern California’s (mainly Orange County and Long Beach) new digital destination for behind –the-scenes gourmet video. They showcase local chefs and food providers, their businesses, their prep choices, their favorite ingredients, and more. Co-founder, Jeff Fliegler, a chef by background and training, is our guest.

Play

Show 135, August 22, 2015: Ron Mathews, Western Foodservice & Hospitality Expo

Western Foodservice ExpoThe 2015 Western Foodservice & Hospitality Expo will be held Sunday, August 23rd to Tuesday, August 25th, 2015 at the Los Angeles Convention Center. The Show, the largest restaurant industry conference on the West Coast, is produced and managed by Urban Expositions, and sponsored by the California Restautrant Association.

The Expo brings together 400 plus vendors and some 8,000 restaurant and foodservice professionals. It is the most comprehensive marketplace for professionals serving the foodservice and hospitality industries on the West Coast. With hundreds of companies exhibiting the latest products, this event covers the entire spectrum of the foodservice industry. Restaurant owners and foodservice operators attend to gain the freshest, most meaningful menu of business boosting opportunities for the West Coast foodservice and hospitality markets.

Ron Mathews, Industry Vice President, Urban Expositions, producers of the annual event, joins us with all the 411. It’s for the trade, only.

Play

August 22: Andrew Gruel, Western Foodservice Expo, Susan Herrmann Loomis, Jesse Barber, Sessions West Coast Deli, GrubTribe

Podcasts

Segment One: Show Preview with Guest Host Chef Andrew Gruel & Executive Producer & Co-Host Andy Harris
Segment Two: Executive Chef Andrew Gruel, Slapfish
Segment Three: Ron Mathews, Western Foodservice & Hospitality Expo
Segment Four: Susan Herrmann Loomis, author and cooking instructor
Segment Five: Executive Chef Jesse Barber, The Dudley Market, Venice
Segment Six: Max Schlutz, Culinary Director, Sessions West Coast Deli Part One
Segment Seven: Max Schlutz, Culinary Director, Sessions West Coast Deli Part Two
Segment Eight: Jeff Fliegler, Co-Founder, Grub Tribe

First an appetizing preview of Saturday’s full show and, with apologies, not for dieters. With any luck we will always leave you hungry and thirsty. In our case that’s probably a good thing…

The ment’or BKB Foundation is debuting their 2015 Young Chef Competition Series in Los Angeles at Bouchon Bistro Beverly Hills on August 27th. Future competitions will be hosted in Chicago, Houston and New York City. Four chefs between the ages of 22 to 27 will compete in a Bocuse d’Or-style challenge, with the winning team in each city being awarded $10,000, which may be used to stage at the restaurant of their choice. L.A. competitor Skylar Stover (ex-French Laundry) is our guest.

The 2015 Western Foodservice & Hospitality Expo will be held Sunday, August 23rd to Tuesday, August 25th, 2015 at the Los Angeles Convention Center. The Show, the largest restaurant industry conference on the West Coast, is produced and managed by Urban Expositions, and sponsored by the California Restaurant Association. Ron Mathews, Industry Vice President, Urban Expositions, producers of the annual event, joins us with all the 411. It’s for the trade, only.

Award-winning author, Susan Herrmann Loomis, is with us to talk about her newest book, In a French Kitchen: Tales and Traditions of Everyday Home Cooking in France.  This book, with tales about real French cooks and more than 85 recipes, proves that delicious, decadent meals are simple and easy to create.  Susan takes lessons from busy, everyday French cooks and offers their tips and tricks, kitchen wisdom, and recipes to create meals focused on local, seasonal, quality ingredients. She regales us with tales of the French at the table, offers twelve seasonal menus, and pairs wines with her dishes to make this book an enjoyable read and an indispensable friend in the kitchen.  Susan is a France-based, award winning journalist with ten books to her credit, a cooking school proprietor, and a professionally trained chef.

As Executive Chef at Barnyard, Jesse Barber was known for his simple, honest food and ingredient-driven menu. In his newest venture, Dudley Market, Barber looks to continue his practice of utilizing local, seasonally fresh ingredients, maintaining the strong relationships with the farmers and purveyors he has worked closely with over the past few years. Barber is inspired by the unique and vibrant Venice community, “Food is one of the most important connections between people and I hope to create lasting relationships with neighbors, friends, farms and local vendors.”

We really love and appreciate a well-constructed sandwich on the “SoCal Restaurant Show.” After a promising Orange County debut in Newport Beach in 2014, Sessions West Coast Deli has opened its second location on the waterfront in Huntington Beach (414 Pacific Coast Highway). Designed as a neighborhood-casual concept, this new restaurant serves its immediate community with a menu of gourmet, culinary-focused sandwiches in a relaxed, beach-inspired environment. Co-proprietor Max Schlutz (he loves craft beer, too) joins us with the tempting gourmet sandwich 411.

GrubTribe is Southern California’s (mainly Orange County and Long Beach) new digital destination for behind –the-scenes gourmet video. They showcase local chefs and food providers, their businesses, their prep choices, their favorite ingredients, and more. Co-founder, Jeff Fliegler, a chef by background and training, is our guest.

Andrew Gruel and Anthony Dispensa of Slapfish Restaurants and FYI Say It To My FaceChef Andrew Gruel’s (our regular Guest Co-Host of Slapfish fame) new FYI network restaurant makeover series, “Say It To My Face,” returns to the airwaves next Saturday afternoon (August 20th) for the continuation of Season 1. It’s a pair back-to-back episodes on those Saturdays. Check your local listings for the time.

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

Skylar StoverThe ment’or BKB Foundation is debuting their 2015 Young Chef Competition Series in Los Angeles at Bouchon Bistro Beverly Hills on August 27th. Future competitions will be hosted in Chicago, Houston and New York City.

Four chefs between the ages of 22 to 27 will compete in a Bocuse d’Or-style challenge, with the winning team in each city being awarded $10,000, which may be used to stage at the restaurant of their choice.

“We established the ment’or Young Chef Competition series to identify the next generation of great chefs in America, and to give them the opportunity to further their culinary education,” said Daniel Boulud, Chairman, ment’or BKB Foundation. “We have a strong group of candidates, and are very excited to see them compete!”

L.A. competitor (one of four) Skylar Stover (exFrench Laundry) is our guest. You remember him as the Commis for Chef Philip Tessier (French Laundry) of Team USA at the Bocuse d’Or. For the first time ever Team USA won the Silver Bocuse.

Western Foodservice ExpoThe 2015 Western Foodservice & Hospitality Expo will be held Sunday, August 23rd to Tuesday, August 25th, 2015 at the Los Angeles Convention Center. The Show, the largest restaurant industry conference on the West Coast, is produced and managed by Urban Expositions, and sponsored by the California Restautrant Association.

The Expo brings together 400 plus vendors and some 8,000 restaurant and foodservice professionals. It is the most comprehensive marketplace for professionals serving the foodservice and hospitality industries on the West Coast. With hundreds of companies exhibiting the latest products, this event covers the entire spectrum of the foodservice industry. Restaurant owners and foodservice operators attend to gain the freshest, most meaningful menu of business boosting opportunities for the West Coast foodservice and hospitality markets.

Ron Mathews, Industry Vice President, Urban Expositions, producers of the annual event, joins us with all the 411. It’s for the trade, only.

Susan Herrmann LoomisAward-winning author, Susan Herrmann Loomis, is with us to talk about her newest book, In a French Kitchen: Tales and Traditions of Everyday Home Cooking in France.  This book, with tales about real French cooks and more than 85 recipes, proves that delicious, decadent meals are simple and easy to create.  Susan takes lessons from busy, everyday French cooks and offers their tips and tricks, kitchen wisdom, and recipes to create meals focused on local, seasonal, quality ingredients.

She regales us with tales of the French at the table, offers twelve seasonal menus, and pairs wines with her dishes to make this book an enjoyable read and an indispensable friend in the kitchen.

After reading In a French Kitchen, the reader will be immediately enveloped in warmth and good smells, which will make you hungry and eager to get in front of the stove. There is much inside this book to help you along. And as Susan says, “Cooking like the French, in a French Kitchen, is the shortest route to happiness, warmth, pleasure, and delicious times.”

Susan is a France-based, award winning journalist with ten books to her credit, a cooking school proprietor, and a professionally trained chef.

Jesse Barber of Dudley MarketAs Executive Chef at Venice’s Barnyard, Jesse Barber was known for his simple, honest food and ingredient-driven menu. In his newest venture, Dudley Market, Barber looks to continue his practice of utilizing local, seasonally fresh ingredients, maintaining the strong relationships with the farmers and purveyors he has worked closely with over the past few years.

Barber is inspired by the unique and vibrant Venice community, “Food is one of the most important connections between people and I hope to create lasting relationships with neighbors, friends, farms and local vendors.

“The idea is simple, bring the community we know and love the everyday luxury it deserves. Our motivation is rooted in our obsession for outstanding quality and ethics in everything we procure. Using the tastiest ingredients and through detailed preparation we strive to turn what could be a daily routine into an unforgettable experience. We’ve pulled-back the curtain by introducing our community to our growers, artisans, and wine makers, inviting everyone to participate in the conversation and enjoy the results of what we find to be a very gratifying process.”

Dudley Market is open for Breakfast, Brunch, Lunch and Dinner.

We love a well-constructed sandwich on the “SoCal Restaurant Show.”

Max SchultzAfter a promising Orange County debut in Newport Beach in 2014, Sessions West Coast Deli has opened its second location on the waterfront in Huntington Beach (414 Pacific Coast Highway). Designed as a neighborhood-casual concept, this new restaurant serves its immediate community with a menu of gourmet, culinary-focused sandwiches in a relaxed, beach-inspired environment.

The Huntington Beach restaurant offers breakfast, lunch and dinner with a menu mirroring that of its Newport Beach counterpart. Guests are presented with nearly two dozen hot and cold sandwiches, a selection of salads, and gourmet sides on Sessions’ lunch and dinner menu, as well as ten signature sandwiches on its breakfast menu.

Sessions features a scratch kitchen with housemade sauces, sides, salads, and soups prepared in-house daily. All sandwiches are made to order with fresh, locally grown produce, humanely and naturally raised meats, and locally baked breads delivered daily from local artisan, OC Baking Company. In addition, the restaurant proudly serves a selection of locally roasted coffee beverages from Kean Coffee.

With the opening of the Huntington Beach location, Sessions sees the addition of nine new sandwiches to its already celebrated menu. Guests will still be able to enjoy their favorites, including the Summer Zephyr, with marinated vine-ripened tomato, wild baby arugula, fresh mozzarella, basil aioli, pickled red onion, and a balsamic reduction on a french roll; and the Sloppy Barney, featuring spicy bbq pulled pork, jalapeño jack, house pickle, shaved red onion, and purple SoCal slaw on ciabatta.

All new sandwiches are featured at both locations, including the Geno, inspired by local surfer Gene “Sliding Machine” Petersen, who was voted on by the public to be honored in conjunction with the opening of the new Huntington Beach location.

Co-proprietor Max Schlutz (he loves craft beer, too) joins us with the tempting gourmet sandwich 411.

In Spring 2014, when Sessions West Coast Deli opened its first location in Newport Beach, its owners had one mission: to serve the best sandwiches to ever hit the lip. As a neighborhood-casual concept designed to serve its immediate community, Sessions embraces the area’s surf culture as it presents a menu of gourmet, culinary-focused sandwiches in a relaxed environment. The term “West Coast Deli” perfectly describes the marriage of a high-quality deli menu with a chill vibe that appeals to area locals and tourists, alike.

In Summer 2015, Sessions opened its second Orange County location on the waterfront in Huntington Beach. The opening of this location reinforced Sessions’ dedication and commitment to its community by becoming a local hub for surfers, skaters and area beachgoers looking for great sandwiches.

Unlike most sandwich shops in the region, Sessions proudly boasts a scratch kitchen with housemade sauces, sides, salads, and soups prepared daily. All sandwiches are made to order with fresh, locally grown produce; humanely and naturally raised meats; and locally baked bread delivered daily from local artisan, OC Baking Company. In addition, the restaurant proudly serves a selection of locally roasted coffee beverages from Kean Coffee.

Jeff FlieglerGrubTribe is Southern California’s (mainly Orange County and Long Beach for now) new digital destination for behind –the-scenes gourmet video. They showcase local chefs and food providers, their businesses, their prep choices, their favorite ingredients, and more.

Short video interviews and preparation demonstrations feature local food businesses across Southern California while answering all kinds of questions formerly reserved for the chefs and food specialists working behind the scenes. It’s a real insiders view.

Co-founder, Jeff Fliegler, a working chef by background and training, is our guest.

Podcasts

Segment One: Show Preview with Guest Host Chef Andrew Gruel & Executive Producer & Co-Host Andy Harris
Segment Two: Executive Chef Andrew Gruel, Slapfish
Segment Three: Ron Mathews, Western Foodservice & Hospitality Expo
Segment Four: Susan Herrmann Loomis, author and cooking instructor
Segment Five: Executive Chef Jesse Barber, The Dudley Market, Venice
Segment Six: Max Schlutz, Culinary Director, Sessions West Coast Deli Part One
Segment Seven: Max Schlutz, Culinary Director, Sessions West Coast Deli Part Two
Segment Eight: Jeff Fliegler, Co-Founder, Grub Tribe