Show 215, March 18, 2017: Show Preview with Co-Host Andy Harris

Now a scrumptious preview of this Saturday’s over-stuffed 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 that’s probably a pretty good thing…

When it comes to personable characters on the Long Beach dining scene Rick Reich of Brix at The Shore in Belmont Shore wears the befitting crown. It’s a taste of the Big Apple with its iconic, piled-high pastrami sandwiches, intimate wine bar ambiance and a standout rotating selection of craft beer. And then, there is Rick…

The expansive Thursday evening Sunset Market in Downtown Oceanside is the weekly gathering spot for up to 8,000 locals. Top quality food stands with appealing cuisine from around the globe are one of the primary attractions. Kim Heim from Main Street Oceanside is our informed tour guide.

Known for presenting extraordinary seasonal tasting menus, Executive Chef Craig Strong has introduced a new Vegetarian Tasting Menu at Studio at Montage Laguna Beach. The new tasting menu, now offered at the Laguna Beach free-standing, ocean-view restaurant, highlights the restaurant’s 1,000-square-foot raised bed garden with dishes that play on classic French specialties made deliciously vegetarian. We pull Chef Strong out of his amazingly-equipped kitchen for a brief chat.

When it comes to star chefs and high-profile Food TV personalities in Canada the top of the class is surely Vancouver’s Chef Vikram Vij. He has introduced the joy of Indian flavors to tens of thousands of fortunate Canadians since he debuted the original (no-reservations) Vij’s in 1994. We’ll meet the incredible Chef Vikram.

Passover and Easter are on the immediate horizon. For serious home cooks that means a family table of ham and/or lamb for Easter, and lamb for Passover. Our resident meats experts (The heralded “Meatheads” from West Coast Prime Meats, Terry & Jay) have some practical advice and cooking tips for us.

Belmont Shore, Long Beach restaurant Roe Seafood (Owner / Chef Art Gonzalez) will host an “Electric Fundraiser” to benefit Farm Lot 59 on Wednesday, March 22nd from 4 – 7p.m. The food and cocktail-centric event is open to the public and proceeds will fund the non-profit Farm Lot 59’s efforts to bring much needed electricity to the property. Chef Art and Farmer Sasha Kanno of Long Beach’s Farm Lot 59 join us.

All of this deliciousness and heaping cups of much more incredible food talk on today’s show!

Chef Andrew Gruel has just debuted a new Slapfish in Silicon Flats, Utah and will be back with us very soon.

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Show 214, March 11, 2017: Robert Schueller, Prince of Produce, Melissa’s World Variety Produce Part One

Robert Schueller of Melissa's World Variety Produce in the AM830 KLAA StudioOur resident Produce Guru, Robert Schueller of Melissa’s, joins us with his first, of two, segments today. He’s now telling us about the recently concluded International Association of Culinary Professionals (IACP) annual conference in Louisville and then providing an overview of the 2017 Disney California Adventure Food & Wine Festival which is on now through April 16th in Anaheim.

Robert and Melissa’s Executive Chef Ida Rodriguez will be conducting two Cooking Lessons as part of Disney’s California Adventure’s Food & Wine Festival. On Friday afternoon, March 24th at 2:00 p.m., Robert & Chef Ida are cooking up “Amazing Potatoes with Melissa’s Produce.” Then on Saturday, March 25th at 4:00 p.m. they are encoring the “Amazing Potatoes with Melissa’s” presentation.

Our own Chef Andrew Gruel is also performing three Culinary Demonstrations at the Food & Wine Festival. The first, representing Slapfish is Friday, March 17th @ 2:00 p.m. Next Chef Andrew is hosting a Butterleaf (Trade in Irvine) demo at 4:00 p.m. on Friday, March 31st. Lastly, it’s a demo spotlighting Two Birds (Trade in Irvine) at 4:00 p.m. on Saturday April 15th.

Our good friend Chef Jet Tila (Food Network’s Cutthroat Kitchen with Alton Brown) conducts an entertaining Celebrity Chef Cooking Demo on Saturday, April 15th from 6 to 7:00 p.m. in the Festival Showplace, Stage 17 in Hollywood Land (with an added $99 per person admission fee.)

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Show 205, January 7, 2017: Executive Chef & Founder Andrew Gruel, Slapfish Restaurant Group

Andrew Gruel at the AM830 KLAA StudiosChef Andrew Gruel of the Slapfish Restaurant Group is our resident hospitality industry expert. He’s a real working chef. We’re continuing his report on possible significant Restaurant Industry Trends for 2017.

We’ll add to the ongoing conversation about “Hospitality Included.” At Slapfish the back of the house staff justifiably shares in the gratuity pool.

Also, what’s hot (or cold) in beverages?

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

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Show 205, January 7, 2017: Executive Chef & Founder Andrew Gruel, Slapfish Restaurant Group Continues…

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

Also, what’s hot (or cold) in beverages? What’s the next “cold-brewed coffee”? Chef Andrew prognosticates that it may be tea.

Stay tuned…

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

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Show 199, November 26, 2016: Chef Andrew Gruel of Slapfish Restaurant Group – Holiday Entertaining

Andrew and William GruelChef Andrew Gruel thankfully rescued us from potential Thanksgiving kitchen disasters with reliable information from a real, working chef.

Now it’s on to December Holiday entertaining and the stakes are equally high. Is the Boss and spouse perhaps coming over for a Holiday Party?

Chef Andrew has more practical and inspired Holiday cooking tips aplenty to share…

A great suggestion is to serve your Holiday meal courses Family-style instead of individually plating every course. It’s more interactive for the guests and saves time and space. Keep your guests involved.

For inspiration please take a look at Chef Andrew’s Facebook Live presentation on preparing stuffing. As you might guess there could be a seafood ingredient in the stuffing. It’s “Talking Thanksgiving Stuffing.”

The video also highlights his December Slapfish program of “giving back” benefiting the grass-roots Bracken’s Kitchen. Nothing more worthy at Holiday time than getting local people in need (children, too) fed nourishing food.

 

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Show 198, November 19, 2016: Show Preview with Executive Producer & Co-Host Andy Harris and Chef Andrew Gruel of Slapfish Restaurant Group

Andrew and William GruelExecutive Chef Andrew Gruel of the rapidly growing Slapfish empire with restaurants in Huntington Beach, Brea, Laguna Beach, Newport Beach, LAX, Irvine at UCI and, most recently, The Los Angeles Memorial Coliseum for Rams and USC Football, is back as today’s Guest Host. San Clemente is launching next. In May in Chicago during the National Restaurant Association’s annual conclave he received Nation’s Restaurant News’ Trendsetter MenuMaster Award for Slapfish.

Now an enticing preview of Saturday’s full-measure 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…

Rachel Hollis, popular blogger and founder of The Chic Site has a new swoon-worthy cookbook out, Upscale DownHome: Family Recipes all Gussied Up. It’s the best in Guy Comfort Food that’s sure to impress at both family suppers and the fanciest dinner parties. Rachel joins us with a tasty preview.

Thanksgiving dinner is upon us. If you’re cooking the Thanksgiving feast at home it can be a stressful time. To the rescue comes our own Chef Andrew Gruel, a real working chef. He has some useful tips for preparing the Thanksgiving meal with a minimum of aggravation.

Over the course of her incredible baking career, Dorie Greenspan (a 3-time James Beard Award-winner) has created more than 300 cookie recipes. Yet she has never written a book about them—until now. To merit her “three purple stars of approval,” every cookie had to be so special that it begged to be made again and again. Just in time for the Holidays is Dorie’s Cookies. It’s perhaps the next best thing to enjoying a warm from the oven decadent chocolate chip cookie!

Grass-fed beef is of the moment right now. Is it really better than the traditional corn-fed beef? What is the difference in flavor once the beef is cooked? The Meatheads from West Cost Prime Meats (Jay Henderson and Terry Hanks) are back to enlighten us.

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

Play

November 19: Rachel Hollis, Andrew Gruel, Dorie Greenspan, West Coast Prime Meats

Podcasts

Segment One: Show Preview with Executive Producer & Co-Host Andy Harris and Chef Andrew Gruel of Slapfish Restaurant Group
Segment Two: Rachel Hollis, The Chic Site, Upscale Downhome – Family Recipes All Gussied Up
Segment Three: Chef Andrew Gruel, Slapfish Restaurant Group
Segment Four: Baker Dorie Greenspan, Dorie’s Cookies Part One
Segment Five: Baker Dorie Greenspan, Dorie’s Cookies Part Two
Segment Six: The Meatheads from West Coast Prime Meats, Terry Hanks & Jay Henderson

Be listening for your chance this Saturday morning, Nov. 19th to win our VIP Brunch for 2 package at SideDoor on December 3rd at 10:00 a.m. SideDoor is graciously throwing us a party to celebrate the show’s 4th Anniversary. We’ll be broadcasting live from SideDoor that morning.

Andrew and William GruelExecutive Chef Andrew Gruel of the rapidly growing Slapfish empire with restaurants in Huntington Beach, Brea, Laguna Beach, Newport Beach, LAX, Irvine at UCI and, most recently, The Los Angeles Memorial Coliseum for Rams and USC Football, is back as today’s Guest Host. San Clemente is launching next. In May in Chicago during the National Restaurant Association’s annual conclave he received Nation’s Restaurant News’ Trendsetter MenuMaster Award for Slapfish.

Now a provocatively tempting preview of Saturday’s full-measure 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…

Rachel Hollis, popular blogger and founder of “The Chic Site” has a new swoon-worthy cookbook out, Upscale DownHome : Family Recipes all Gussied Up. It’s the best in Guy Comfort Food that’s sure to impress at both family suppers and the fanciest dinner parties. Rachel joins us with a tasty preview.

Thanksgiving dinner is upon us. If you’re cooking the Thanksgiving feast at home it can be a stressful time. To the rescue comes our own Chef Andrew Gruel, a real working chef.

He has some useful tips for preparing the Thanksgiving meal with a minimum of aggravation.

Bring on the seasoned stuffing…

Over the course of her incredible baking career, Dorie Greenspan (a 3-time James Beard Award-winner) has created more than 300 cookie recipes. Yet she has never written a book about them—until now. To merit her “three purple stars of approval,” every cookie had to be so special that it begged to be made again and again. Just in time for the Holidays is Dorie’s Cookies.

Grass-fed beef is of the moment right now. Is it really better than the traditional corn-fed beef? What is the difference in flavor once the beef is cooked ? The Meatheads from West Cost Prime Meats (Jay Henderson and Terry Hanks) are back to enlighten us.

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

Rachel HollisRachel Hollis, popular blogger and founder of The Chic Site (reaches over 1 million users a month) has a new swoon-worthy cookbook out, Upscale DownHome: Family Recipes all Gussied Up. It’s truly the best in Guy Tailgate Comfort Food that’s sure to impress at both family suppers and the fanciest dinner parties.

Rachel puts a finger-licking gourmet twist on classic American favorites in sections that include recipes for:

  • Casseroles: balsamic bacon-wrapped meatloaf, bacon and green chili mac n’cheese
  • Potluck: loaded baked potato salad, seven-layer salad
  • Dips: grilled guacamole, corn dip, chili cheese dip, pizza dip
  • Sips: strawberry rosemary moonshine, Grandma’s sweet tea
  • Somethin’ Sweet: banana pudding parfaits, Mema’s carrot cake

Packed with big flavor and simple enough for a beginner home cook to master, Upscale Downhome focuses on great-tasting food and beautiful presentation that is guaranteed to impress. This is the kind of food that we all like to eat, served up with a chic twist.

Rachel joins us with a fully-leaded, tasty preview.

Andrew Gruel at the AM830 KLAA StudiosThanksgiving dinner is upon us. If you’re cooking the Thanksgiving feast at home it can be a stressful time. To the rescue comes our own Chef Andrew Gruel, a real working chef.

He has some useful tips for preparing the Thanksgiving meal with a minimum of aggravation.

Bring on the seasoned stuffing…

Dorie Greenspan and her cookbook Dories CookiesOver the course of her incredible baking career, Dorie Greenspan (a 3-time James Beard Award-winner) has created more than 300 cookie recipes. Yet she has never written a book about them—until now. To merit her “three purple stars of approval,” every cookie had to be so special that it begged to be made again and again. Just in time for the Holidays is Dorie’s Cookies. It’s her 12th cookbook.

Cookies for every taste and occasion are here. There are company treats like Portofignos, with chocolate dough and port-soaked figs, and lunch-box Blueberry Buttermilk Pie Bars. They Might Be Breakfast Cookies are packed with goodies—raisins, dried apples, dried cranberries, and oats— while Almond Crackle Cookies have just three ingredients.

There are dozens of choices for the Christmas cookie swaps, including Little Rascals (German jam sandwich cookies with walnuts), Italian Saucissons (chocolate log cookies studded with dried fruit), and Snowy-Topped Brownie Drops. And who but America’s favorite baker could devise a cookie as intriguing as Pink-Peppercorn Thumbprints or as popular as the World Peace Cookie, with its 59 million Internet fans?

“This is such an exciting book for me. It’s got a whole new look and a cover that’s my favorite color: Purple! Oh, and it’s got recipes, of course. Lots of them. There are cookies of every kind imaginable and some that you might not have imagined. You’ll be surprised at how many of our favorite sweets can be cookie-ized.” – Dorie Greenspan

“There are everyday cookies and cookies for weekends (recipes that take a bit more time), holidays (you’ll be everyone’s fav at this year’s cookie swaps) and celebrations. There are bars and brownies and biscotti and the kinds of cookies that make big batches for parties. And there are all the recipes for the cookies that I created for Beurre & Sel, the cookie adventure that Joshua, my son, and I launched a few years ago. In the front of this beautiful (chubby) book there’s a Cookie-Making Handbook that guarantees that every cookie you make will be perfect, even if you’re new to the craft.” – Dorie Greenspan

Inducted into the James Beard Foundation’s Who’s Who of Food and Beverage in America, Dorie Greenspan is also the author of Around My French Table, a New York Times bestseller that was named Cookbook of the Year by the IACP; Baking Chez Moi; and Baking: From My Home to Yours, a James Beard Award winner. She lives in Westbrook, Connecticut, and Paris.

Bacon Blue Burger at Simmzy'sGrass-fed beef is of the moment right now. Is it really better than the traditional corn-fed beef? What is the difference in flavor once the beef is cooked ?

Our incredibly knowledgeable Meatheads from West Cost Prime Meats (Jay Henderson and Terry Hanks) are back to enlighten us.

Podcasts

Segment One: Show Preview with Executive Producer & Co-Host Andy Harris and Chef Andrew Gruel of Slapfish Restaurant Group
Segment Two: Rachel Hollis, The Chic Site, Upscale Downhome – Family Recipes All Gussied Up
Segment Three: Chef Andrew Gruel, Slapfish Restaurant Group
Segment Four: Baker Dorie Greenspan, Dorie’s Cookies Part One
Segment Five: Baker Dorie Greenspan, Dorie’s Cookies Part Two
Segment Six: The Meatheads from West Coast Prime Meats, Terry Hanks & Jay Henderson

Show 193, October 15, 2016: Show Preview with Executive Producer & Co-Host Andy Harris and Co-Host Chef Andrew Gruel, Founder, Slapfish Restaurant Group

Andrew Gruel and his son WilliamExecutive Chef Andrew Gruel of the rapidly growing Slapfish empire with restaurants in Huntington Beach, Brea, Laguna Beach, Newport Beach, LAX, Irvine at UCI and, most recently, The Los Angeles Memorial Coliseum for Rams and USC Football, is back as today’s Guest Host. San Clemente is launching next. In May in Chicago during the National Restaurant Association’s annual conclave he received Nation’s Restaurant News’ Trendsetter MenuMaster Award for Slapfish.

Now a provocatively tempting preview of Saturday’s abundant show and not, with profuse apologies, for dieters. If we’re successful we will always leave you incredibly hungry and thirsty. In our case that’s actually a pretty good thing…

When it comes to excitement in food and beverage a large, transient hotel property designed for the short-stay business traveler located near Los Angeles International Airport with 985 rooms probably wouldn’t be top of the mind. That assumption would be a mistake as Executive Chef Thomas O’Keefe of the LA Airport Marriott will explain.

Food Finders, a local food rescue non-profit, is organizing Chefs to the Rescue”, a fall fundraising event on Tuesday, October 18th from 6 – 9pm at the Expo Arts Center in the Bixby Knolls neighborhood of Long Beach. For this very unusual event, Food Finders is challenging prominent local chefs to create tasting samples and small plates made from perfectly edible and safe rescued, recovered or repurposed food that otherwise would end up being tossed away. Joining us with all the details is one of the featured chefs, Chef Philip Pretty of Restauration, and the event’s Producer, Terri Henry.

Culinary celebrity Katie Chin is a prominent Chinese food expert and best-selling author. Her newest cookbook is Katie Chin’s Everyday Chinese Cookbook: 101 Delicious Recipes from My Mother’s Kitchen. The book pays homage to Katie’s late Mother, the legendary chef and restaurateur, Leeann Chin. Katie is our guest.

Over 50 years ago Nicolaniello Buono opened a modest Italian Grocery and Deli in San Pedro. In 1973 that transitioned into Buono’s Italian Pizzeria. There are now two locations in Long Beach and the original in San Pedro. The Flagship is at 250 W. Ocean Blvd. in the heart of Downtown Long Beach. Two generations of the Buono Family are still actively involved. Family CEO, Frank, hand-kneads the dough for us.

The Brand Boulevard Block Party on October 22nd will celebrate the latest additions to the Glendale culinary community along with local favorites like Porto’s Bakery. The festival includes the finest fare from 20+ chefs and restaurants, tastings from wineries and local craft breweries, live entertainment and lots more. The charitable beneficiary is the Careers through Culinary Arts Program (C-CAP.) One of the participating restaurants is the soon-to-be Bacari G.D.L. at The Americana at Brand. It’s a contemporary wine and cicchetti bar with creative small plates. It’s obvious an executive chef is involved. Co-founder Robert Kronfli joins us.

Our Co-Host, Chef Andrew Gruel, is a devotee of breakfast. Last week Chef Andrew shared his favorite hole-in-the-wall OC neighborhood spots for a hearty breakfast. We got such a positive response to this segment that we’ll continue…Every popular national fast food spot that serves breakfast has a signature a.m. menu item. Chef Andrew will highlight his favorites.

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

Play

Show 193, October 15, 2016: Chef Philip Pretty, Restauration, Long Beach, “Chefs to the Rescue” Benefit

Philip PrettyFood Finders, a local food rescue non-profit is organizing “Chefs to the Rescue”, a fall fundraising event on Tuesday, October 18th from 6 – 9pm at the Expo Arts Center in the Bixby Knolls neighborhood of Long Beach. Our own Chef Andrew Gruel will be there with Slapfish.

For this very unusual event, Food Finders is challenging prominent local chefs to create tasting samples and small plates made from perfectly edible and safe rescued, recovered or repurposed food that otherwise would end up being tossed away.

“With 40% of perfectly edible food ending up in our local landfills, and yet one in four of our neighbors considered “food insecure”, we felt this was an opportunity to host a fun event that calls attention to those disturbing statistics and celebrate local chefs’ creativity at the same time,” said Patti Larson, executive director of Food Finders. “We chose this theme for our annual fall fundraiser because it’s not only timely, but aligns perfectly with our mission of reducing not only hunger but food waste.”

Participating chefs include:

Tickets are $45 per guest or $80 per couple and are available for advance purchase through the Food Finders website.

Joining us with all the details is one of the featured chefs, Chef Philip Pretty of Restauration, and the event’s Producer, Terri Henry.

Play

October 15: LA Airport Marriott, Food Finders, Katie Chin, Buono’s Italian Pizzeria, Brand Blvd Block Party

Podcasts

Segment One: Show Preview with Executive Producer & Co-Host Andy Harris and Co-Host Chef Andrew Gruel, Founder, Slapfish Restaurant Group
Segment Two: Thomas O’Keefe, C.E.C, Executive Chef, Los Angeles Airport Marriott
Segment Three: Chef Philip Pretty, Restauration, Long Beach, “Chefs to the Rescue” Benefit
Segment Four: Katie Chin, Chinese food authority and best-selling author Part One
Segment Five: Katie Chin, Chinese food authority and best-selling author Part Two
Segment Six: Frank Buono, CEO, Buono’s Authentic Pizzeria, Long Beach and San Pedro
Segment Seven: Robert Kronfli, Bacari G.D.L. & Brand Boulevard Block Party
Segment Eight: Co-Host, Chef Andrew Gruel, Slapfish Restaurant Group

Andrew Gruel and his son WilliamExecutive Chef Andrew Gruel of the rapidly growing Slapfish empire with restaurants in Huntington Beach, Brea, Laguna Beach, Newport Beach, LAX, Irvine at UCI and, most recently, The Los Angeles Memorial Coliseum for Rams and USC Football, is back as today’s Guest Host. San Clemente is launching next. In May in Chicago during the National Restaurant Association’s annual conclave he received Nation’s Restaurant News’ Trendsetter MenuMaster Award for Slapfish.

Now a provocatively tempting preview of Saturday’s abundant show and not, with profuse apologies, for dieters. If we’re successful we will always leave you incredibly hungry and thirsty. In our case that’s actually a pretty good thing…

When it comes to excitement in food and beverage a large, transient hotel property designed for the business traveler located near Los Angeles International Airport with 985 rooms probably wouldn’t be top of the mind. That assumption would be a mistake as Executive Chef Thomas O’Keefe of the L.A Airport Marriott will explain.

Food Finders, a local food rescue non-profit is organizing “Chefs to the Rescue”, a fall fundraising event on Tuesday, October 18th from 6 – 9pm at the Expo Arts Center in the Bixby Knolls neighborhood of Long Beach. For this very unusual event, Food Finders is challenging prominent local chefs to create tasting samples and small plates made from perfectly edible and safe rescued, recovered or repurposed food that otherwise would end up being tossed away. Joining us with all the details is one of the featured chefs, Chef Philip Pretty of Restauration, and the event’s Producer, Terri Henry.

Culinary celebrity Katie Chin is a prominent Chinese food expert and best-selling author. Her newest cookbook is Katie Chin’s Everyday Chinese Cookbook: 101 Delicious Recipes from My Mother’s Kitchen. The book pays homage to Katie’s late Mother, the legendary chef and restaurateur, Leeann Chin. Katie is our guest.

Over 50 years ago Nicolaniello Buono opened a modest Italian Grocery and Deli in San Pedro. In 1973 that transitioned into Buono’s Italian Pizzeria. There are now two locations in Long Beach and the original in San Pedro. The Flagship is at 250 W. Ocean Blvd. in the heart of Downtown Long Beach. Two generations of the Buono Family are still actively involved. Family CEO, Frank, hand-kneads the dough for us.

The Brand Boulevard Block Party on October 22nd will celebrate the latest additions to the Glendale culinary community along with local favorites like Porto’s Bakery. The festival includes the finest fare from 20+ chefs and restaurants, tastings from wineries and local craft breweries, live entertainment and lots more. The charitable beneficiary is the Careers through Culinary Arts Program (C-CAP.) One of the participating restaurants is the soon-to-be Bacari G.D.L at The Americana at Brand. Co-founder Robert Kronfli joins us.

Our Co-Host, Chef Andrew Gruel, is a devotee of breakfast. Last week Chef Andrew shared his favorite hole-in-the-wall OC neighborhood spots for a hearty breakfast. We got such a good response to this segment that we’ll continue…Every popular fast food spot that serves breakfast has a signature a.m. menu item. Chef Andrew will highlight his favorites.

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

Thomas O'KeefeWhen it comes to excitement in food and beverage a large, transient hotel property designed for the business traveler located near Los Angeles International Airport with 985 rooms probably wouldn’t be top of the mind. That assumption would be a mistake as Executive Chef Thomas O’Keefe of the LA Airport Marriott will reveal.

This is a busy Marriott airport property (55,000 square feet of meeting space) that Chef Thomas has made a destination for locals to dine at, too. His three full-service restaurants are JW’s Steakhouse, Latitude 33 (3 meals a day), and Champions Sports Bar. Chef Thomas makes it a point to buy locally when he can.

The beef at JW’s is local premium, true natural, from Brandt Farms. It’s corn fed beef, sustainably raised without hormones or antibiotics.

We’ll get an unusual behind-the-scenes look at the kitchens of the L.A. Airport Marriott.

Philip PrettyFood Finders, a local food rescue non-profit is organizing “Chefs to the Rescue”, a fall fundraising event on Tuesday, October 18th from 6 – 9pm at the Expo Arts Center in the Bixby Knolls neighborhood of Long Beach. Our own Chef Andrew Gruel will be there with Slapfish.

For this very unusual event, Food Finders is challenging prominent local chefs to create tasting samples and small plates made from perfectly edible and safe rescued, recovered or repurposed food that otherwise would end up being tossed away.

“With 40% of perfectly edible food ending up in our local landfills, and yet one in four of our neighbors considered “food insecure”, we felt this was an opportunity to host a fun event that calls attention to those disturbing statistics and celebrate local chefs’ creativity at the same time,” said Patti Larson, executive director of Food Finders. “We chose this theme for our annual fall fundraiser because it’s not only timely, but aligns perfectly with our mission of reducing not only hunger but food waste.”

Participating chefs include:

Tickets are $45 per guest or $80 per couple and are available for advance purchase through the Food Finders website.

Joining us with all the details is one of the featured chefs, Chef Philip Pretty of Restauration, and the event’s Producer, Terri Henry.

Katie ChinCulinary celebrity Katie Chin is a prominent Chinese food expert and best-selling author. Her newest cookbook is Katie Chin’s Everyday Chinese Cookbook: 101 Delicious Recipes from My Mother’s Kitchen. The book pays homage to Katie’s late Mother, the legendary chef and restaurateur, Leeann Chin.

Author Katie Chin’s love of cooking blossomed at an early age—watching and later helping her renowned mother, Leeann Chin, prepare delicious Chinese dishes in her popular restaurants. Born in China, Leeann was an award-winning restaurateur and author revered for her ability to demystify Chinese cooking for the American home cook. Katie inherited her mom’s passion and talent, and has become a respected food writer and television personality in her own right. Sadly, Leeann passed away in 2010, but her recipes live on. Katie is eager to share her mother’s food legacy with you in this book—an homage to Leeann’s mastery of all that Chinese cooking has to offer.

This treasury of family recipes includes many unique dishes that Leeann developed during a six-decade career in the food business, including time-honored classics that she herself learned from her mother in China. Some dishes reflect Leeann’s Chinese-American childhood or are recipes which Katie and Leeann developed while together. Others are creations that Katie has developed more recently. Woven throughout the book are fond memories and anecdotes from Katie’s childhood, always involving cooking and eating with her mom.

Katie Chin’s Everyday Chinese Cooking is a celebration of Leeann Chin’s amazing mastery of the complete array of flavors and techniques in Chinese cuisine, and her unique ability to make them accessible to Westerners. Katie provides tips and techniques which allow anyone to create a refined and tasty Chinese meal at home.

Favorite Chinese recipes include:

  • Firecracker Shrimp
  • Mu Shu Pork
  • Peking Duck Summer Rolls
  • General Tso’s Chicken
  • Tangerine Beef
  • Hoisin Lacquered Ribs
  • Tea-Smoked Sea Bass
  • Banana Wontons
  • Five Spice Chocolate Cake
  • And many more…

Katie Chin was born and raised in Minneapolis by her award-winning restaurateur mother, Leeann Chin. She is the co-author of Everyday Chinese Cooking (Clarkson Potter, 2000) and author of 300 Best Rice Cooker Recipes and Everyday Thai Cooking. She was co-host with her mother, Leeann, of the 2003 national PBS cooking series Double Happiness. Katie has served as a guest judge on Food Network‘s Iron Chef America and appeared on Cooking Channel‘s Food(ography) program in 2013.

When not testing out her new recipes on family and friends, she divides her time as a private chef and culinary consultant. Katie has been called the “Asian Rachel Ray” by many of her fans because of her sparkling personality and approachable style.

Frank BuonoOver 50 years ago Nicolaniello Buono opened a modest Italian Grocery and Deli in San Pedro. In 1973 that transitioned into Buono’s Italian Pizzeria. There are now two locations in Long Beach and the original in San Pedro. The Flagship is at 250 W. Ocean Blvd. in the heart of Downtown Long Beach. Two generations of the Buono Family are still actively involved.

“From the pizza fashioned from hand-kneaded dough made fresh daily, to the homemade sauces and sausages, to the fresh mozzarella, and the gas-fired brick ovens, eating at Buono’s is like dining at a pizzeria in the Old Country. When you order any of their Italian specialties, such as lasagna, spaghetti, eggplant parmigiana, or linguini e vongole, you are tasting a bit of Italy near the shores of the Pacific.

Family CEO, Frank, hand-kneads the dough for us.

Robert KronfliThe Brand Boulevard Block Party on October 22nd will celebrate the latest additions to the Glendale culinary community along with local favorites like Porto’s Bakery. The festival includes the finest fare from 20+ chefs and restaurants, tastings from wineries and local craft breweries, live entertainment and lots more. The charitable beneficiary is the Careers through Culinary Arts Program (C-CAP.)

Participants includeShake Shack, Golden Road Brewing, Mainland Poke, The Tsujita, Lobos Truck, Lemonade, Epic Taco Shop, Jeni’s Splendid Ice Creams, K Ramen. Burger. Beer.Greenleaf Gourmet Chopshop, CoolhausPorto’s Bakery, Bourbon Steak Los Angeles, Frida Mexican Cuisine, Bacari G.D.L., Duke Bakery, Granville Cafe, Momed, Philz Coffee, The Pie Hole, The Wooden Fork, Hitching Post Winery, Inception Wines and more!

Early Birds $50 | At the Door $60

One of the participating restaurants is the soon-to-open Bacari G.D.L at The Americana at Brand. Glendale is the Kronfli Brothers 3rd restaurant in partnership with Executive Chef Lior Hillel. Co-founder Robert Kronfli joins us.

Andrew Gruel at the AM830 KLAA StudiosOur Co-Host, Chef Andrew Gruel, is a devotee of breakfast. Last week Chef Andrew shared his favorite hole-in-the-wall OC neighborhood spots for a hearty breakfast. We got such a good response to this segment that we’ll continue…

Every popular fast food spot that serves breakfast has a signature a.m. menu item. Chef Andrew will highlight his particular favorites.

Podcasts

Segment One: Show Preview with Executive Producer & Co-Host Andy Harris and Co-Host Chef Andrew Gruel, Founder, Slapfish Restaurant Group
Segment Two: Thomas O’Keefe, C.E.C, Executive Chef, Los Angeles Airport Marriott
Segment Three: Chef Philip Pretty, Restauration, Long Beach, “Chefs to the Rescue” Benefit
Segment Four: Katie Chin, Chinese food authority and best-selling author Part One
Segment Five: Katie Chin, Chinese food authority and best-selling author Part Two
Segment Six: Frank Buono, CEO, Buono’s Authentic Pizzeria, Long Beach and San Pedro
Segment Seven: Robert Kronfli, Bacari G.D.L. & Brand Boulevard Block Party
Segment Eight: Co-Host, Chef Andrew Gruel, Slapfish Restaurant Group