Show 253, December 23, 2017: Show Preview with Co-Hosts Andy Harris & Chef Andrew Gruel

Now a joyful preview of Saturday’s festive 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 throughout The Holidays.

Greatly respected restaurateur Donato Poto, in partnership with Chef Michael Cimarusti, is responsible for the L.A. fine dining treasure, Providence, as well as the more casual Connie & Ted’s (with restaurateur Craig Nickoloff) in West Hollywood. It’s been a busy few weeks for them as they have launched il Pesce Cucina in Eataly in Westfield Century City as well as Best Girl, a 3-meal-a-day restaurant in The Ace Hotel in Downtown Los Angeles. We’ll get the full briefing from Donato.

Our Co-Host, Chef Andrew Gruel, joins us from Park City, Utah where he has just debuted the third Slapfish in Utah. Chef Andrew will share (and explain) some important hospitality business trends he sees for 2018.

We know restaurateur Russ Bendel from his successful wine country-themed establishments in Orange County, Vine in San Clemente and Ironwood in Laguna Hills. Now it’s a threesome with the launch of the handsome Olea, already making waves in Newport Beach. Russ Bendel explains what’s on the menu.

Lawry’s Beef Bowl is college football’s most celebrated bowl game tradition. Each year since its inception prior to the 1957 Rose Bowl Game, Lawry’s The Prime Rib in Beverly Hills has honored the players and coaches of each Rose Bowl‐bound team for their gridiron achievements. This is the 62nd year of Lawry’s proud association with The Granddaddy of Them All.® Lawry’s Beef Bowl historian Todd Erickson is our guest. He actually authored the coffee table book on the official history of Lawry’s Beef Bowl.

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

Play

December 23: Donato Poto, Russ Bendel, Lawry’s Beef Bowl

Podcasts

Segment One: Show Preview with Co-Hosts Andy Harris & Chef Andrew Gruel
Segment Two: Restaurateur Donato Poto, il Pesce Cucina and Best Girl Part Two
Segment Three: Restaurateur Donato Poto, il Pesce Cucina and Best Girl Part Two
Segment Four: Co-Host Chef Andrew Gruel
Segment Five: Orange County Restaurateur, Russ Bendel, Olea Part One
Segment Six: Orange County Restaurateur, Russ Bendel, Olea Part Two
Segment Seven: Sports Historian Todd Erickson, Lawry’s 62nd Beef Bowl Part One
Segment Eight: Sports Historian Todd Erickson, Lawry’s 62nd Beef Bowl Part Two

Now a joyful preview of this Saturday’s festive 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 throughout The Holidays.

Greatly respected restaurateur Donato Poto, in partnership with Chef Michael Cimarusti, is responsible for the L.A. fine dining treasure, Providence, as well as the more casual Connie & Ted’s (with restaurateur Craig Nickoloff) in West Hollywood. It’s been a busy few weeks for them as they have launched il Pesce Cucina in Eataly in Westfield Century City as well as Best Girl, a 3-meal-a-day restaurant in The Ace Hotel in Downtown Los Angeles. We’ll get the full briefing from Donato.

Our Co-Host, Chef Andrew Gruel, joins us from Park City, Utah where he has just debuted the third Slapfish in Utah. Chef Andrew will share (and explain) some important hospitality business trends he sees for 2018.

We know restaurateur Russ Bendel from his successful wine country-themed establishments in Orange County, Vine in San Clemente and Ironwood in Laguna Hills. Now it’s a threesome with the launch of the handsome Olea, already making waves in Newport Beach. Russ Bendel explains what’s on the menu.

Lawry’s Beef Bowl is college football’s most celebrated bowl game tradition. Each year since its inception prior to the 1957 Rose Bowl Game, Lawry’s The Prime Rib in Beverly Hills has honored the players and coaches of each Rose Bowl‐bound team for their gridiron achievements. This is the 61st year of Lawry’s proud association with The Granddaddy of Them All.® Lawry’s Beef Bowl historian Todd Erickson is our guest. He actually authored the coffee table book on the official history of Lawry’s Beef Bowl.

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

Donato PotoGreatly respected restaurateur Donato Poto, in partnership with Chef Michael Cimarusti, is responsible for the L.A. fine dining treasure, Providence, as well as the more casual Connie & Ted’s (with restaurateur Craig Nickoloff) in West Hollywood. It’s been a busy few weeks for them as they have launched il Pesce Cucina in Eataly in Westfield Century City as well as Best Girl, a 3-meal-a-day restaurant in The Ace Hotel in Downtown Los Angeles.

Headed up by acclaimed L.A. restaurant Providence, Il Pesce Cucina is Eataly’s fish market-inspired restaurant. For more than a decade, the team led by Chef Michael Cimarusti and Donato Poto has worked to elevate the standards of modern American seafood restaurants. At Eataly, Providence highlights the delicious varieties of California’s wild fish in their menus. All of the fresh seafood is responsibly sourced, with a particular focus on wild-caught and raw options that promise to satisfy every taste.

Tables are available on a first-come, first-served basis; il Pesce Cucina does not accept reservations.

“Providence, a restaurant with two Michelin stars, has defined a new standard of seafood cuisine in America. Led by Chef Michael Cimarusti and co-owner Donato Poto, this signature L.A. restaurant found its roots in the search for sustainable fish, wild caught and of the finest quality. Ingredients are treated with the greatest respect and technique, with the goal of bringing the freshest seafood flavors to your table. Eataly partners with Providence at Il Pesce Cucina because we believe in the same emphasis on ingredients and search for quality.”

We’ll get the full, mouthwatering briefing from Donato.

Named after the first film screened at The Theatre (now the Ace Theater adjacent to the Ace Hotel) in 1927, Best Girl is Downtown Los Angeles’ local haunt featuring rotating, seasonal fare and classic favorites. Best Girl is in partnership with the inimitable Chef Michael Cimarusti and business partner Donato Poto, renowned for championing sustainable seafood and elevating impeccable service in a casual atmosphere.

A multi-nominee for a James Beard Award, Cimarusti’s critically acclaimed restaurants Providence and Connie and Ted’s have earned him two Michelin Stars and international recognition as an industry giant. Cape Seafood and Provisions, his seafaring market, offers sustainable, wild caught fish, prime cuts and grab-and-go dishes. Chef Cimarusti’s menu for Best Girl represents his favorite meals made at home for family and friends — inviting and simple, every dish is expertly crafted, wholly delicious and available every day.

We’ll continue the full briefing from Donato.

Andrew and William GruelOur Co-Host, Chef Andrew Gruel, joins us from Park City, Utah where he has just debuted the third Slapfish in Utah. Chef Andrew will share (and explain) some important hospitality business trends he sees for 2018. It’s a challenging time for the restaurant business at all levels from fast casual to fine-dining.

We know restaurateur Russ Bendel from his successful wine country-themed establishments in Orange County, Vine in San Clemente and Ironwood in Laguna Hills. Now it’s a threesome with the launch of the handsome Olea, already making waves in Newport Beach.

Russ BendelNamed for a genus of trees that flourish in warm and tropical regions, Olea gives Bendel’s award-winning Napa and Sonoma wine country concepts at Vine, in San Clemente, and Ironwood, in Laguna Hills, a European accent with extensive wine selections from Italy, France and Spain.

Chef-Partner Jared Cook has created a menu of modern California cuisine that perfectly complements the “global wine country” approach the Bendel team has taken at Olea.

“It’s great to return to the community where my business partners and I began our careers,” said Bendel, a graduate of The Collins College of Hospitality Management at Cal Poly Pomona who spent nine years at Fleming’s Prime Steakhouse & Wine Bar at Newport Center / Fashion Island before striking out on his own.

“Olea represents the continued progression we have created with our other two wine country-inspired cuisine restaurants,” Bendel said. The restaurant is Bendel’s largest, seating 130 guests, and like the other two locations is open for dinner nightly.

Cook has created new dishes exclusively for Olea, including blue crab baked oysters with champagne tarragon butter); terrine of duck liver, bacon and bourbon; wild-caught Pacific Blue Nose sea bass; herb-roasted prime beef cheek stroganoff with house-made rosemary pappardelle; Pacific Northwest filet mignon with black truffle and blue crab Béarnaise; and seasonal apple and pear cobbler with oatmeal crumble and cardamom ice cream.

Also on the menu at Olea are Vine / Ironwood crowd-pleasers such as Meyer lemon & honey duck wings and jumbo lump blue crab with roasted heirloom beets.

Olea’s interior is Tuscany wine country meets California Cuisine. An eclectic blend of timeless natural backgrounds includes antique French white oak floors, Black Mountain ledge-stone, black walnut millwork complemented with contemporary decorative lighting, and clean soft lines and a warm taupe color palette.

Dining areas are divided with sculptures instead of walls, made from natural tree branches on steel bases that lend privacy. The completely weatherproofed dining patio has a parkway setting with swagger light fixtures and citrus trees and herbs in large planters. Two olea (olive) trees flank the entrance of the restaurant.

A focal point of Olea, which totals 3,647 square feet, is a custom-made captain’s table in the wine room that can seat 10. The captain’s table is surrounded by working wine storage and wine displays, artwork and beautiful lighting fixtures.

Olea is located at The Walk, 2001 Westcliff Drive, Newport Beach, CA 92660, by Kéan Coffee.  Reservations are accepted on OpenTable, or by calling 949-287-6807. There is self-parking in a newly-constructed 300-car parking structure adjacent to the restaurant.

Russ Bendel tempts us what’s on the menu.

Road to the Rose Bowl 50 Years of Lawry's Beef BowlLawry’s Beef Bowl is college football’s most celebrated bowl game tradition. Each year since its inception prior to the 1957 Rose Bowl Game, Lawry’s The Prime Rib in Beverly Hills has honored the players and coaches of each Rose Bowl‐bound team for their gridiron achievements. This is the 61st year of Lawry’s proud association with The Granddaddy of Them All.®

Tradition. College football is steeped in it, and there isn’t any tradition more enduring than “The Granddaddy of All Bowl Games,” the Rose Bowl. For 62 years, Lawry’s The Prime Rib in Beverly Hills has been a vital marketing partner in this tradition with its annual Beef Bowl (staged over 2 nights) serving as the proverbial rite of passage for champion gridiron gladiators in quest of Big Game glory.

This legendary private event (where only Tournament of Roses officials and sports media are granted access) has largely remained a mystery to the public while quietly generating a treasure trove of behind-the-scenes photo ops, stories, anecdotes, and quotes from college football’s most well-known players, coaches and sports commentators.

This year’s unusual Rose Bowl pitting the Oklahoma Sooners against the Georgia Bulldogs is the College Football Playoff Semifinal.

Lawry’s Beef Bowl historian Todd Erickson is our guest. He actually authored the coffee table book on the official history of Lawry’s Beef Bowl, Road to the Rose Bowl: 50 Years of Lawry’s Beef Bowl.

Podcasts

Segment One: Show Preview with Co-Hosts Andy Harris & Chef Andrew Gruel
Segment Two: Restaurateur Donato Poto, il Pesce Cucina and Best Girl Part Two
Segment Three: Restaurateur Donato Poto, il Pesce Cucina and Best Girl Part Two
Segment Four: Co-Host Chef Andrew Gruel
Segment Five: Orange County Restaurateur, Russ Bendel, Olea Part One
Segment Six: Orange County Restaurateur, Russ Bendel, Olea Part Two
Segment Seven: Sports Historian Todd Erickson, Lawry’s 62nd Beef Bowl Part One
Segment Eight: Sports Historian Todd Erickson, Lawry’s 62nd Beef Bowl Part Two

Show 230, July 1, 2017: Chef Andrew Gruel

Andrew and William GruelOur own Chef Andrew Gruel is on the road again but in the holiday spirit we have him for a few moments by phone. No doubt he’ll have helpful some 4th of July cooking tips for us as well as an insider’s report from the Slapfish booth at last Weekend’s inaugural Arroyo Seco Weekend festival in Pasadena adjacent to the, and in, Rose Bowl. There was some great food and beverages available out there!

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Show 220, April 22, 2017: 2nd Annual Masters of Taste Benefit, Rose Bowl, Pasadena

Rob LevyThe 2nd Annual Masters of Taste benefit, an outdoor, luxury food and beverage festival is being held on Sunday, May 7th, 2017 from 3:00 pm to 7:00 pm on the field of the iconic Pasadena Rose Bowl!

The Benefit will bring over 2,500 food and beverage enthusiasts together from all over Greater Los Angeles for one afternoon to celebrate this exhilarating festival, which will include the finest fare from over 40 Culinary Masters and restaurants, delectable sweets prepared by L.A.’s top Sweet Masters, signature handcrafted cocktails and tastings from over 30 Beverage Masters, including LA’s top bartenders and cocktail bars, local California wineries, local craft breweries, pressed juices, hand roasted coffee, live entertainment and much more.

100% of the proceeds from Masters of Taste 2017 will directly benefit Union Station Homeless Services, a 501(c)(3) nonprofit organization committed to helping homeless men, women and children rebuild their lives. Union Station is part of a premier group of human services agencies in Los Angeles County that are leading the way to end homelessness in our community and offers an array of services including street outreach, meals, shelter, housing, case management and career development.

Michael HungLast year, Masters of Taste 2016 raised over $435,000 for Union Station Homeless Services, and this year Masters of Taste hopes to grow that number to $560,000.

Ticket Information: Masters of Taste will take place on Sunday, May 7th, 2016. A VIP Power Hour will be held from 3:00 pm to 4:00 pm and General Admission will be from 4:00 pm to 7:00 pm. Tickets to this event are only available for guests 21+ and over. For more information on Masters of Taste or to book your tickets directly, please visit right here.

The Chairman of Masters of Taste, Robert Levy, joins us for a stellar preview along with participating Chef Michael Hung of K-Town’s Mama Lion.

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Show 203, December 24, 2016: Show Preview with Andy Harris, Co-Host & Executive Producer and Chef Andrew Gruel, Chief Seafood Officer, Slapfish Restaurant Group

Merry Christmas, Happy Hanukkah, Happy Holidays and the happiest of Happy New Years to all our loyal listeners. Where did 2016 go? Thanks for making us part of your Saturday morning. We’re here for you live through Christmas, Hanukkah, and New Year’s.

Now a hunger-evoking preview of Saturday’s fully-loaded 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…

For the last nine years Chef Eric Klein has been the face of Spago Las Vegas for Wolfgang Puck as Partner & Executive Chef. Chef Eric just earned a well-deserved promotion within the Wolfgang Puck organization. He’s now back in Los Angeles as Executive Chef and Vice President, Culinary of Wolfgang Puck Catering based at Hollywood & Highland, the home of the annual Academy Awards Ceremony at The Dolby Theater. We’ll rattle pans with Chef Eric.

There is a great tradition associated with the annual Rose Bowl Game and it’s not held in Pasadena. It’s the iconic Lawry’s Beef Bowl, now in its 61st year, hosted at Lawry’s the Prime Rib in Beverly Hills. The gridiron guests this year (on separate nights) are the USC Trojans and the Penn State Nittany Lions. Sports Historian Todd Erickson actually wrote the book on Lawry’s Beef Bowl (Road To The Rose Bowl: 50 Years of Lawry’s Beef Bowl) and is our guest along with long-time USC Sports Information Director Tim Tessalone.

The Holidays at the historic Hotel del Coronado (built in 1888) are an enchanting tradition. Distinctive food and beverage opportunities abound including the lavish Sunday Brunch in the architecturally amazing Crown Room. We’ll chat with Dieter Hissin, the new Director of Food and Beverage at this magical property. Orange County foodies know him from his long tenure at The Balboa Bay Club in Newport Beach.

For adventurous travelers Cuba is definitely on their minds. The former, long-time Editor of Bon Appetit, Barbara Fairchild, was just there with a small group for 7 days on a self-organized excursion. Barbara will give us a genuine food journalist’s perspective on the food and accommodations in Havana and Trinidad. You’ll be surprised…

Chef Andrew Gruel of the Slapfish Restaurant Group is our resident seafood expert. He’ll be looking ahead at possible Seafood Trends for 2017. For instance, is Seaweed finally become a mainstream ingredient? It is nutritionally sound.

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

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Show 203, December 24, 2016: Lawry’s Beef Bowl with College Football Historian Todd Erickson & Tim Tessalone, Sports Information Director, USC

Road to the Rose Bowl 50 Years of Lawry's Beef BowlThere is a great tradition associated with the annual Rose Bowl Game and it’s not held in Pasadena. It’s the iconic Lawry’s Beef Bowl, now in its 61st year, hosted at Lawry’s the Prime Rib in Beverly Hills. The gridiron guests this year (on separate nights) are the USC Trojans and the Penn State Nittany Lions.

USC will be celebrating their 22nd appearance in Lawry’s Beef Bowl on December 29th, a Beef Bowl record for number of appearances!

The Tournament of Roses – Lawry’s partnership was the first of its kind in college football. It claims the distinction of being the longest running sponsor partnership in bowl game history.

Football Historian Todd Erickson wrote the book on Lawry’s Beef Bowl (Road To The Rose Bowl: 50 Years of Lawry’s Beef Bowl) and is our guest along with long-time USC Sports Information Director Tim Tessalone.

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December 24: Eric Klein, Lawry’s Beef Bowl, Hotel del Coronado, Barbara Fairchild, Andrew Gruel

Podcasts

Segment One: Show Preview with Andy Harris, Co-Host & Executive Producer and Chef Andrew Gruel, Chief Seafood Officer, Slapfish Restaurant Group
Segment Two: Eric Klein, Executive Chef, Vice President Culinary, Wolfgang Puck Catering Part One
Segment Three: Eric Klein, Executive Chef, Vice President Culinary, Wolfgang Puck Catering Part Two
Segment Four: Lawry’s Beef Bowl with College Football Historian Todd Erickson & Tim Tessalone, Sports Information Director, USC
Segment Five: Dieter Hissin, Director of Food & Beverage, Hotel del Coronado
Segment Six: Food Journalist Barbara Fairchild (formerly Editor, Bon Appetit Magazine) Part One
Segment Seven: Food Journalist Barbara Fairchild (formerly Editor, Bon Appetit Magazine) Part Two
Segment Eight: Executive Chef & Founder Andrew Gruel, Slapfish Restaurant Group

Merry Christmas, Happy Hanukkah, Happy Holidays and the happiest of Happy New Years to all our loyal listeners. Where did 2016 go? Thanks for making us part of your Saturday morning. We’re here for you live through Christmas, Hanukkah, and New Year’s.

Now a hunger-evoking preview of Saturday’s fully-loaded 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…

For the last nine years Chef Eric Klein has been the face of Spago Las Vegas for Wolfgang Puck as Partner & Executive Chef. Chef Eric just earned a well-deserved promotion within the Wolfgang Puck organization. He’s now back in Los Angeles as Executive Chef of Wolfgang Puck Catering based at Hollywood & Highland, the home of the annual Academy Awards Ceremony at The Dolby Theater. We’ll rattle pans with Chef Eric.

There is a great tradition associated with the annual Rose Bowl Game and it’s not held in Pasadena. It’s the iconic Lawry’s Beef Bowl, now in its 61st year, hosted at Lawry’s the Prime Rib in Beverly Hills. The gridiron guests this year (on separate nights) are the USC Trojans and the Penn State Nittany Lions. Sports Historian Todd Erickson wrote the book on Lawry’s Beef Bowl (Road To The Rose Bowl : 50 Years of Lawry’s Beef Bowl) and is our guest along with long-time USC Sports Information Director Tim Tessalone.

The Holidays at the historic Hotel del Coronado (built in 1888) are an enchanting tradition. Distinctive food and beverage opportunities abound including the lavish Sunday Brunch in the architecturally amazing Crown Room. We’ll chat with Dieter Hissin, the new Director of Food and Beverage at this magical property. Orange County foodies know him from his long tenure at The Balboa Bay Club in Newport Beach.

For adventurous travelers Cuba is definitely on their minds. The former, long-time Editor of Bon Appetit, Barbara Fairchild, was just there with a small group for 7 days on a self-organized excursion. Barbara will give us a genuine food journalist’s perspective on the food and accommodations in Havana and Trinidad. You’ll be surprised…

Chef Andrew Gruel of the Slapfish Restaurant Group is our resident seafood expert. He’ll be looking ahead at possible Seafood Trends for 2017. For instance, is Seaweed finally become a mainstream ingredient? It is nutritionally sound.

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

Eric KleinFor the last nine years Chef Eric Klein has been the face of Spago Las Vegas for Wolfgang Puck as Partner & Executive Chef. When superstars perform at The Colosseum at Caesars Palace they specifically ask to have Chef Eric cook for them.

Chef Eric just earned a well-deserved promotion within the Wolfgang Puck organization. He’s now back in Los Angeles as Executive Chef of Wolfgang Puck Catering based at Hollywood & Highland, the home of the annual Academy Awards Ceremony at The Dolby Theater. Wolfgang Puck Catering provides all the food for The Governor’s Ball which follows the Oscar ceremony every year. You can’t find a more prestigious client than The Oscars! Every winner passes through the Governor’s Ball. Talk about pressure…

We’ll rattle pans with Chef Eric.

Road to the Rose Bowl 50 Years of Lawry's Beef BowlThere is a great tradition associated with the annual Rose Bowl Game and it’s not held in Pasadena. It’s the iconic Lawry’s Beef Bowl, now in its 61st year, hosted at Lawry’s the Prime Rib in Beverly Hills. The gridiron guests this year (on separate nights) are the USC Trojans and the Penn State Nittany Lions.

The Tournament of Roses – Lawry’s partnership was the first of its kind in college football. It claims the distinction of being the longest running sponsor partnership in bowl game history.

Football Historian Todd Erickson wrote the book on Lawry’s Beef Bowl (Road To The Rose Bowl: 50 Years of Lawry’s Beef Bowl) and is our guest along with long-time USC Sports Information Director Tim Tessalone.

Dieter HissinThe Holidays at the historic Hotel del Coronado (built in 1888 and thoughtfully maintained) are an enchanting tradition. Distinctive, celebratory food and beverage opportunities abound including the lavish Sunday Brunch in the architecturally amazing Crown Room.

“Each year, families and friends gather at Hotel del Coronado to celebrate the Holiday season. As America’s beachfront legend, The Del is a sight to behold, bedecked in thousands of white lights and swaths of greenery. The resort transforms into a Winter Wonderland of ice and festive lights, sparkles and snowflakes. Carolers stroll about singing joyful tunes, while skaters glide across the rink at sunset or under a full moon. Trees are trimmed and glisten with pretty packages underneath.”

“This year Hotel del Coronado is celebrating all things shiny and bright with the Holiday theme – a season to sparkle. It’s truly the most wonderful time of the year.”

We’ll chat with Dieter Hissin, the new Director of Food and Beverage at this magical property. Orange County foodies know him from his long tenure at The Balboa Bay Club in Newport Beach.

Barbara FairchildFor adventurous travelers Cuba is definitely on their minds. The former, long-time Editor of Bon Appetit Magazine, Barbara Fairchild, was just there with a small group for 7 days, on a self-organized excursion. Barbara will give us a genuine food journalist’s perspective on the food and accommodations in Havana and Trinidad. You’ll be surprised…

In Havana she stayed at the Hotel Parque Central and toured the landmark Hotel Nacional. They mainly dined at the paladares which are entrepreneurial restaurants and more representative of the local fare.

Outside of Havana, Barbara’s group visited Trinidad de Cuba and Cienfuegos. The accommodations there were in well-maintained Casa Particulares. These are Cuba’s version of Bed & Breakfast establishments.

One thing to keep in mind about Cuba is that Wi-Fi and internet access is spotty at best. Service can be intermittent, even in the luxury hotels.

Andrew Gruel and his son WilliamChef Andrew Gruel of the Slapfish Restaurant Group is our resident seafood expert. He’ll be looking ahead at possible Seafood Trends for 2017.

For instance, is Seaweed finally become a mainstream ingredient? It is nutritionally sound.

Podcasts

Segment One: Show Preview with Andy Harris, Co-Host & Executive Producer and Chef Andrew Gruel, Chief Seafood Officer, Slapfish Restaurant Group
Segment Two: Eric Klein, Executive Chef, Vice President Culinary, Wolfgang Puck Catering Part One
Segment Three: Eric Klein, Executive Chef, Vice President Culinary, Wolfgang Puck Catering Part Two
Segment Four: Lawry’s Beef Bowl with College Football Historian Todd Erickson & Tim Tessalone, Sports Information Director, USC
Segment Five: Dieter Hissin, Director of Food & Beverage, Hotel del Coronado
Segment Six: Food Journalist Barbara Fairchild (formerly Editor, Bon Appetit Magazine) Part One
Segment Seven: Food Journalist Barbara Fairchild (formerly Editor, Bon Appetit Magazine) Part Two
Segment Eight: Executive Chef & Founder Andrew Gruel, Slapfish Restaurant Group

Show 153, January 2, 2016: Elika Sadeghi, ESPNU’s “College Football Daily” – Post Game on Lawry’s Beef Bowl

Elika SadeghiThe 60th Lawry’s Beef Bowl is in the record books. The 2 collegiate gridiron competitors this year were The University of Iowa and Stanford University. It’s staged over two nights at Lawry’s The Prime Rib in Beverly Hills with great red carpet fanfare. The 98th Rose Queen (Queen Erika Winter) and her royal court are escorted into the dining room on the arms of uniformed California Highway Patrolmen. “KTLA Morning News” weather guy, Mark Kriski was the MC.

ESPNU personality, Elika Sadeghi (College Football Daily), joins us with her opinionated take on Lawry’s Beef Bowl. She was there on the sidelines for this celebrated pre-Rose Bowl game tradition. She even has a time-lapse video of her meal posted on YouTube.

It’s not a competition per se but rumor has it that the University of Iowa edged out Stanford University in the dining room. Different outcome, of course, on the field for the Rose Bowl Game. Ouch…! Elika also shares some musings on the results of The Rose Bowl.

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Show 152, December 26, 2015: Show Preview with Guest Host Chef Andrew Gruel and Executive Producer & Co-Host Andy Harris

The happiest of Happy Holidays (Happy Hanukkah, Merry Christmas & Happy New Year) to all of our listeners and we’re back live with a fresh show (that’s sure to please) on January 2, 2016. Please join us often in the New Year!

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, now, Brea, is back with us by phone in the 2nd segment.

Next a mouthwatering preview of Saturday’s high-energy and appropriately festive show and not, with apologies, for dieters. If we’re doing it right we will always leave you hungry and thirsty. In our case that’s probably a good thing…

Christmas Day is a difficult day to dine-out. For the most part the restaurants that are open are Chinese restaurants or restaurants located in Hotels. Executive Chef Michael Hung (ex-Faith & Flower) of Viviane Restaurant at the Avalon Beverly Hills really went the extra mile for his Christmas Day Dinner Menu. Executive Producer Andy was there and talks about the upbeat experience.

Our regular Guest Host, Chef Andrew Gruel of Slapfish, was just quoted in a front page New York Times Food Section piece, “Casting a Wider Net – Lesser-known, more sustainable fish are landing on American menus.” The article was written by Jeff Gordinier. Chef Andrew has discussed this significant trend on the show previously and we’ll revisit it.

There is just never enough time to talk with our always informative resident produce guru, Robert Schueller of Melissa’s World Variety Produce. We’ll pick up where we left off in his last report just before Thanksgiving. Looking ahead Robert will also share his Top 5 Produce Trends for the New Year. You will be surprised…

The Rose Bowl arguably has the richest history of college bowl games. It is affectionately known as “The Granddaddy of Them All” for good reason. Celebrating its 60th year of grand tradition as part of The Tournament of Roses and the Rose Bowl Game is the Lawry’s Beef Bowl. Our guests are the long time organizer (24 years) of the event for Lawry’s, Colleen Donatucci, and Todd Erickson, the author of Road to the Rose Bowl – 50 Years of Lawry’s Beef Bowl. Bring on the silver cart…

Bravo’s “Top Chef” has been an enormous hit for the emerging network. It’s now airing Season 13 which is, appropriately, all California – based. It’s also made a media star of Co-host Tom Colicchio. This season a couple of Southern California chefs are Cheftestants including the OC’s Amar Santana of Broadway by Amar Santana and the just opened Vaca in Costa Mesa. Food journalist Anne Marie Panoringan (who contributes the widely read “On the Line” chef profiles for OC Weekly) is writing an opinionated weekly recap of “Top Chef” with the emphasis on the OC perspective. We’ll talk to her about this.

It’s Champagne time. Our resident wine authority, Kyle Meyer of Wine Exchange in Santa Ana, is with us to discuss “Grower Champagne.” It’s a delightful passion at Wine Exchange.

There is still just never enough time to talk with our always informative resident produce guru, Robert Schueller of Melissa’s World Variety Produce. He’s back with a helpful, fact-filled 2nd segment this morning. Robert is profiling the current options for Variety Onions and Variety Potatoes.

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

Show 152, December 26, 2015: Lawry’s Beef Bowl – a 60 Year Tradition

http://www.amazon.com/Road-Rose-Bowl-Years-Lawrys/dp/1596370343The Rose Bowl arguably has the richest history of all the college bowl games. It is affectionately known as “The Granddaddy of Them All” for good reason. Celebrating its 60th year as part of The Tournament of Roses and the Rose Bowl Game is the famous Lawry’s Beef Bowl.

Lawry’s Beef Bowl is college football’s most celebrated pre-game bowl tradition. Each year since its inception prior to the 1957 Rose Bowl Game, Lawry’s The Prime Rib in Beverly Hills has honored the players and coaches of each Rose Bowl bound team for their gridiron achievements. This year’s events feature the University of Iowa and Stanford University.

Lawry’s Beef Bowl was the inspired creation of Richard N. Frank, Chairman of Lawry’s Restaurants, Inc. and 2005 Rose Bowl Hall of Fame Inductee. Mr. Frank passed away earlier this year. He was a huge college football fan attending his first Rose Bowl in 1931. Over the many years since he only missed attending a mere handful of games.

Our guests are the long time organizer (24 years) of the two companion events for Lawry’s, Colleen Donatucci, and Todd Erickson, the author of Road to the Rose Bowl – 50 Years of Lawry’s Beef Bowl. Bring on the silver cart and the carvers…

 

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