Show 212, February 25, 2017: Chef Louie Jocson, Vice President, Food & Beverage, California Fish Grill

Louie JocsonWe all know the experts suggest we get more heart-healthy seafood into our regular diet. How do you dine out and find quality seafood at affordable prices? Answering that need has been the Ambitious goal of California Fish Grill since the first location opened in 1998.

“Since 1998, California Fish Grill has been serving quality seafood at affordable prices to our loyal customers and their families. The vision for our restaurant came more from a simple question than the thought of a successful business enterprise. It is widely known that seafood is rich in nutrients and healthy omega-3 oils. The Surgeon General recommends that Americans eat 2-3 servings of seafood per week to maintain a healthy lifestyle.”

“Why is it so hard to find a place that serves great seafood at prices someone could afford to eat 2-3 times per week?” That is where the concept of California Fish Grill was born.”

“Our menu consists of grilled and fried seafood to satisfy anyone’s palate. We also offer wonderful crisp, fresh salads topped with your choice of grilled fish or seafood. One of our most popular offerings is fish tacos. We offer the widest variety of fish tacos served anywhere. From grilled Mahi-Mahi, Tuna, Salmon and Shrimp to our fried selections of Arctic White Fish and Shrimp.”

It’s a fast casual concept. You order and pay up front and then your food is delivered to your table by a runner when it’s ready. There is a separate order counter for takeout.

Veteran Chef Louie Jocson, Vice President, Food & Beverage for California Fish Grill joins us with all the details.

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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!

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May 14: Brendan Collins, Dahlia Narvaez, Meathead Goldwyn, Santa Barbara Car Free, Burger Parlor

Podcasts

Segment One: Show Preview with Executive Producer & Co-Host Andy Harris & Chef Andrew Gruel
Segment Two: Owner / Executive Chef Brendan Collins of Birch, Larry’s and The Corner Door
Segment Three: Executive Pastry Chef Dahlia Narvaez, Osteria Mozza & Pizzeria Mozza
Segment Four: Meathead Goldwyn of AmazingRibs.com
Segment Five: Santa Barbara Car Free with Laura Kath
Segment Six: Chef Andrew Gruel with Shrimp 411
Segment Seven: Chef Joseph Mahon, The Burger Parlor, Fullerton & Old Towne Orange Part One
Segment Eight: Chef Joseph Mahon, The Burger Parlor, Fullerton & Old Towne Orange Part Two

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.

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 both Birch in Hollywood 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 new 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!

Brendan CollinsAt 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. By 17, the talented Nottingham native had his first job at London’s La Gavroche, a Michelin two-star restaurant.

Today Collins is the Executive Chef and Proprietor of both Birch in Hollywood 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.

Chef Collins is performing a cooking demonstration on the Cooking Stage at 12 Noon with a recipe from his new book, Cooking Blokes & Artichokes with a prior book-signing at 10:30 a.m.

The Hollywood Farmers Market and the parent non-profit, SEE-LA, are celebrating 25 successful years of providing the Los Angeles community with sustainable and fresh produce with special market events each Sunday in May. The Sunday event series for the balance of May features cookbook signings and demonstrations by a few of Los Angeles’ most celebrated chefs and cookbook authors

Dahlia Narvaez at the James Beard AwardsCongratulations 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.

Dahlia Narvaez developed a love for food when cooking for her family after school in Highland Park. Trading the classroom for the kitchen, Narvaez left school for a job at the Conga Room at the age of 22.

Looking to take the next step in her career, Dahlia confidently strode through the doors of La Brea Bakery and asked for a counter job. But she never worked a minute behind the counter, vaulting immediately to the kitchen at Nancy Silverton’s Campanile where, in 2003, she was name Executive Pastry Chef.

Dahlia left Campanile in 2006 to assume the role of Executive Pastry Chef for what was to soon become Osteria Mozza and Pizzeria Mozza. Dahlia developed the menus and pastry departments for all of Mozza’s LA restaurants and oversees the department in Newport Beach and Singapore.

As a side project Chef Dahlia also created the distinctive dessert menu at Chef Chris Feldmeier’s Moruno located in the Original Farmers Market at Third & Fairfax. It’s really all in the Family as Chef Dahlia and Chef Chris are married.

Meathead GoldwynFrom 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.

Goldwyn first began his food and drink career as a soda jerk in his parents’ Sarasota restaurant where is father affectionately nicknamed him Meathead. In MEATHEAD, he reveals in full but accessible detail, the science behind the interaction of fire and food, with foolproof techniques, researched results on hardware, and 118 mouthwateringly, satisfying, and thoroughly tested recipes.

After consulting with scientists, Meathead shatters many of the myths that hang around barbecue lore, oftentimes standing in the way of perfection.

“Remember, almost anything you can cook indoors can be cooked outdoors, only better,” Meathead writes. “All it takes is the four P’s: practice, patience, persistence, and a knowledge of key cooking principles.”

Laura Kath of Mariah MarketingThere is a new, au courant 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 joins us with all the needed 411.

“Start your vacation when you get on the train! Relax on your trip to Santa Barbara, then show your Amtrak ticket to our partners for some amazing experiences.”

Through December 31, 2016, travelers to Santa Barbara can show their Amtrak tickets (paper, e-ticket, or mobile device) to the following attractions and activities for specials and experiences: Adventure Company of Santa Barbara (kayaking & surf lessons), Captain Jack’s Tours & Events (wine tasting or horseback riding), Celebration Cruises (Lil Toot & Azure Seas sailing), CONDOR Express (whale watching), I Bike Santa Barbara (cycling wine tours), Pali Wine Company, Santa Barbara Maritime Museum, Santa Barbara Trolley Company, Santa Barbara Zoo, Segway of Santa Barbara, Sunset Kidd Sailing Cruises and Wheel Fun Rentals (bikes).

Santa Barbara Car Free is an award-winning project founded and led by the Santa Barbara County Air Pollution Control District with more than 100 community partners who are dedicated to making car free vacations care-free.

Andrew Gruel and his son WilliamShrimp 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 close attention to where the shrimp comes from? Are there any food safety concerns to be aware of about consuming shrimp?

Our own resident seafood authority, Chef Andrew Gruel, joins us with all the specifics. It’s a veritable peel-and-eat feast.

Joseph MahonThe 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 homemade ketchup and ice cream for the milk shakes. Burger-meister and Chef Joseph Mahon is with us with all the juicy details.

“Often times, when customers order a hamburger in a fine-dining establishment, they wind up disappointed. Either the patty blend isn’t right or the burger lacks a sauce or the whole dish is too precious.”

“Not so with Joseph Mahon. When the fine-dining veteran introduced his hamburger at the posh Bastide in West Hollywood, the reception was so overwhelmingly positive, Mahon started penciling out his own burger business.”

The result is The Burger Parlor in Fullerton and now, Old Towne Orange.

“Initially, Chef Mahon plied his sandwiches through food trucks and then a pop-up venue. “The first six months was a laboratory, improving consistency and getting guest feedback,” he reminisces. But changes in his personal life required a permanent address. “My daughter was on the way,” Mahon reveals, adding, “I stopped seeking out the next trend – I could chase that for 25 years.” He began to ask himself, “What’s more stable?”

“The answer was Burger Parlor, a location just around the corner from the pop-up site in Fullerton.”

“No matter what the burger combination, Mahon insists, “let the meat shine. Everything else is second, third or fourth.”

Chef Mahon generously shares his recipe for the Kali Burger on Pages 148 – 149 in West Coast Prime Meats Cooks – Professional Recipes For The Home Kitchen.

Podcasts

Segment One: Show Preview with Executive Producer & Co-Host Andy Harris & Chef Andrew Gruel
Segment Two: Owner / Executive Chef Brendan Collins of Birch, Larry’s and The Corner Door
Segment Three: Executive Pastry Chef Dahlia Narvaez, Osteria Mozza & Pizzeria Mozza
Segment Four: Meathead Goldwyn of AmazingRibs.com
Segment Five: Santa Barbara Car Free with Laura Kath
Segment Six: Chef Andrew Gruel with Shrimp 411
Segment Seven: Chef Joseph Mahon, The Burger Parlor, Fullerton & Old Towne Orange Part One
Segment Eight: Chef Joseph Mahon, The Burger Parlor, Fullerton & Old Towne Orange Part Two

Show 121, May 9, 2015: Chef Andrew Gruel on Shrimp

Andrew GruelOur Guest Host, Chef Andrew Gruel, is a recognized authority on seafood and its preparation. Shrimp is very much in the news these days and it’s a hugely popular item on restaurant menus. Shrimp is the most popular seafood item enjoyed in the United States. Even El Pollo Loco has a entire new Shrimp section on their menu.

Is shrimp sold as “Fresh” really fresh or has it been frozen and then thawed ? It doesn’t mean it isn’t safe. You just need to know what you’re buying and where it comes from…Look for the BAP (Best Aquaculture Practices) label.

BAP is the only third-party aquaculture certification effort with a comprehensive program that addresses the entire production chain, including hatchery, feed mill, farm and processing.  At each facility, it also addresses the full range of issues, including environmental responsibility, social welfare, food safety, animal health and traceability.

Chef Andrew talks about the differences between basic shrimp (there are over 100 varieties), rock shrimp and prawns

 

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Show 110, February 14, 2015: Damian Stanley, Executive Sous Chef, Pechanga Resort & Casino Continues…

Umi Sushi and Oyster Bar at Pechanga Resort and CasinoChef Damian Stanley is the always on the move Executive Sous Chef at the Pechanga Resort Casino in Temecula. Since the hotel tower and casino opened in 2002 at Pechanga they have enjoyed an outstanding reputation for the quality and diversity of their food and beverage offerings.

Chef Damian was the project manager for one of their newest interactive fine-dining spots, Umi Sushi and Oyster Bar. which launched after Thanksgiving in 2013. Umi means “sea” in Japanese. Sushi, sashimi, nigiri, rolls, oysters on the half shell, seafood platters, specialty cocktails and lots more are on the varied menu at Umi Sushi and Oyster Bar.

Three highly skilled Japanese sushi chefs (actually from Japan) are part of the culinary team. It’s an interactive and highly entertaining experience with the sushi chefs if you dine at the sushi bar.

There is a hint of the South on the menu, too. Look for gumbo and jambalaya. The specialty bouillabaisse has clams, fish, shrimp, scallop, and mussels in the hearty seafood broth.

A standout dish is the Bone Marrow Lobster with pear, tatsoi salad, celery root skordalia and black truffle vinaigrette.

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