Show 177, June 25, 2016: Chef Andrew Gruel, Slapfish Restaurant Group, Huntington Beach

Andrew Gruel and his son WilliamChef Andrew Gruel recently returned from a week in New York. He has some further observations on the New York dining scene. He partook of a New York classic in SoHo, Keith McNally’s Balthazar, and something relatively new in breakfast, OatMeals, the world’s first oatmeal bar and using whole grain steel-cut oats.

He also shares his impressions of the New York dining scene as compared to the Los Angeles dining scene and the influences of social media in both market areas.

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Show 156, January 23, 2016: Show Preview with Executive Producer & Co-Host Andy Harris and Chef Andrew Gruel

Andrew Gruel and his son WilliamExecutive 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 as today’s special Guest Host.

Next a tempting preview of Saturday’s treat-filled, sumptuous but always healthy show and not, with profuse apologies, for dieters. If we’re doing it right we will always leave you hungry and thirsty. In our case that’s absolutely a good thing…

Dean Kim has developed an incredible (and well-deserved) following among the top (and most demanding) restaurants in Orange County as the personable artisan bread baker with a superior, boutique product and unmatched customer service. He’s just moved into a vastly expanded new bread bakery. Dean actually has the enviable problem of having more business than he can handle. Baker Dean tears himself away from the morning bake to bring us up-to-date on the new Orange facility. Yes, he’s always on the rise…

Shortly after leaving his post as Chef de Cuisine at The French Laundry in 2013, Chef Timothy Hollingsworth moved to Los Angeles and opened Barrel & Ashes in Studio City in 2014. It’s an updated take on traditional BBQ. Late last month he debuted his first solo project, Otium, and it’s an ambitious one. Located on Grand Ave. adjacent to The Broad – L.A.’s New Contemporary Art Museum in the Historic Bunker Hill neighborhood of Downtown Los Angeles, Otium strips away the formalities of fine dining while focusing on quality food and service. Chef Tim is our guest.

We value Restaurant Weeks on the “SoCal Restaurant Show.” It’s a chance for food enthusiasts to experience new dining spots (on their best behavior) at great values. “Celebrating 10 Years of Good Taste” Newport Beach Restaurant Week is on through Sunday, January 31st.

Special prix-fixe menus are featured with lunches for $10, $15, $20, or $25, and dinners for $20, $30, $40 or $50. Jim Walker, the President of the organizing ewport Beach Restaurant Association, joins us with all the needed 411. Make your reservations now!

We love inspirational entrepreneurial success stories on the “SoCal Restaurant Show.” You’ve probably seen Chefs’ Toys fleet of trucks navigating the freeways in Southern California. It all started in 1985 as a modest, mobile knife-sharpening business. Today, Chefs’ Toys with 6 massive, fully-stocked warehouse stores in Southern California, is the largest full-line supplier of foodservice equipment and smallwares in the West. Co-founder Steve Dickler, a working chef by background, is our guest.

Our Co-host, Chef Andrew Gruel is always talking about the impact of positive Social Media in driving guests to a restaurant. It’s powerful…A key Social Media influencer in Orange County is Edmond Cartojano of the Daily Food Feed blog. He has an incredible 150,000 followers on Instagram.

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

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Show 156, January 23, 2016: Edmond Cartojano, Daily Food Feed

Edmond CartojanoOur Co-host, Chef Andrew Gruel is always talking about the impact of positive Social Media in driving guests to a restaurant. It’s a powerful tool…

A key Social Media influencer in Orange County is superstar foodie Edmond Cartojano of the Daily Food Feed blog. He’s food obsessed just like the rest of us. The influential Daily Food Feed on Instragram is less than a year old but Edmond has a four and one-half year background in restaurant public relations and marketing.

Edmond has an incredible 150,000 followers (and still growing) on Instagram and he’s not done yet. His passionate followers were all developed organically which adds more credibility to his efforts.

Edmond notes that food is emotional. The visuals on Instagram best showcase this.

We’ll get the scoop on how all of this came about and what’s in store for the future. We know Edmond loves ice cream, too, so there is a lot to chat about…

 

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January 23: Dean Kim, Timothy Hollingsworth, Newport Beach Restaurant Week, Chefs’ Toys, Edmond Cartojano

Podcasts

Segment One: Show Preview with Executive Producer & Co-Host Andy Harris and Chef Andrew Gruel
Segment Two: Dean Kim, Master Baker, OC Baking, Orange, CA
Segment Three: Executive Chef Timothy Hollingsworth, Partner, Otium, Downtown Los Angeles Part One
Segment Four: Executive Chef Timothy Hollingsworth, Partner, Otium, Downtown Los Angeles Part Two
Segment Five: Jim Walker, President, Newport Beach Restaurant Association, Newport Beach Restaurant Week
Segment Six: Steve Dickler, Founder & Co-Owner, Chefs’ Toys Part One
Segment Seven: Steve Dickler, Founder & Co-Owner, Chefs’ Toys Part Two
Segment Eight: Edmond Cartojano, Daily Food Feed

Andrew Gruel and his son WilliamExecutive 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 as today’s special Guest Host.

Next a tempting preview of Saturday’s treat-filled, sumptuous but always healthy show and not, with profuse apologies, for dieters. If we’re doing it right we will always leave you hungry and thirsty. In our case that’s absolutely a good thing…

Dean Kim has developed an incredible (and well-deserved) following among the top (and most demanding) restaurants in Orange County as the personable artisan bread baker with a superior, boutique product and unmatched customer service. He’s just moved into a vastly expanded new bread bakery. Dean actually has the enviable problem of having more business than he can handle. Baker Dean tears himself away from the morning bake to bring us up-to-date on the new Orange facility. Yes, he’s always on the rise…

Shortly after leaving his post as Chef de Cuisine at The French Laundry in 2013, Chef Timothy Hollingsworth moved to Los Angeles and opened Barrel & Ashes in Studio City in 2014. It’s an updated take on traditional BBQ. Late last month he debuted his first solo project, Otium, and it’s an ambitious one. Located on Grand Ave. adjacent to The Broad – L.A.’s New Contemporary Art Museum in the Historic Bunker Hill neighborhood of Downtown Los Angeles, Otium strips away the formalities of fine dining while focusing on quality food and service. Chef Tim is our guest.

We value Restaurant Weeks on the “SoCal Restaurant Show.” It’s a chance for food enthusiasts to experience new dining spots (on their best behavior) at great values. “Celebrating 10 Years of Good Taste” Newport Beach Restaurant Week is on through Sunday, January 31st.

Special prix-fixe menus are featured with lunches for $10, $15, $20, or $25, and dinners for $20, $30, $40 or $50. Jim Walker, the President of the organizing Newport Beach Restaurant Association, joins us with all the needed 411. Make your reservations now!

We love entrepreneurial success stories on the “SoCal Restaurant Show.” You’ve probably seen Chefs’ Toys fleet of trucks navigating the freeways in Southern California. It all started in 1985 as a modest, mobile knife-sharpening business. Today, Chefs’ Toys with 6 massive, fully-stocked warehouse stores in Southern California, is the largest full-line supplier of foodservice equipment and smallwares in the West. Co-founder Steve Dickler, a working chef by background, is our guest.

Our Co-host, Chef Andrew Gruel is always talking about the impact of positive Social Media in driving guests to a restaurant. It’s powerful…A key Social Media influencer in Orange County is Edmond Cartojano of the Daily Food Feed blog. He has an incredible 148,000 followers on Instagram.

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

Dean KimDean Kim has developed an incredible (and well-deserved) following among the top (and most demanding) restaurants in Orange County as the personable, artisan bread baker creating a superior, boutique product along with unmatched customer service. He’s just moved into a vastly expanded new production bread bakery with state-of-the-art equipment and ten ovens.

Dean actually has the enviable problem of having more business than he can comfortably handle. Baker Dean tears himself away from the morning bake to bring us up-to-date on the new Orange facility. Yes, he’s always on the rise…

“An artisan baker is a craftsman who works with flour, water and salt rather than clay, stone or paint to create a work of art. And while the basic elements are the same and available to anyone, it’s the personal knowledge, experience and talent of the baker that helps create his own signature artisan breads.”

OC Baking Company‘s award-winning executive artisan baker Dean Kim has been baking handcrafted breads for many of Southern California’s leading hotels and restaurants for nearly 18 years. He works hand-in-hand with chefs to create artisan breads that complement their meals. Artisan breads, like fine wine and cheese, each have their own aromas, taste and structure that impact the overall taste of the food and wine.”

“OC Baking Company is dedicated to producing “the ultimate in artisan breads” for its customers that are as unique as the meals with which they are serving.”

Timothy HollingsworthShortly after leaving his post as Chef de Cuisine at The French Laundry in 2013, Chef Timothy Hollingsworth moved to Los Angeles and opened Barrel & Ashes in Studio City in 2014. It’s an updated take on traditional BBQ that pays homage to the food of Hollingsworth’s youth growing up in Texas.

Late last month he debuted his first solo project, Otium. Located on Grand Ave. adjacent to The Broad – L.A.’s New Contemporary Art Museum in the Historic Bunker Hill neighborhood of Downtown Los Angeles, Otium strips away the formalities of fine dining while focusing on quality food and service. Chef Tim is our guest.

Chef Timothy Hollingsworth’s 13- year history in Napa Valley, blended with his present roots as an Angeleno living in downtown Los Angeles, sets the stage for an environment of sophisticated rusticity with highly eclectic, vibrant, and seasonal flavors.

While working at The French Laundry under Chef Thomas Keller in 2008, Hollingsworth competed in the Bocuse d’Or USA, where he was awarded the opportunity to represent the United States at the Bocuse d’Or World Cuisine Contest—the biennial global cooking competition first envisioned in 1987 by revered French chef Paul Bocuse.

Hollingsworth subsequently completed a rigorous training process, during which he worked with some of the industry’s most influential figures. In early 2009, Hollingsworth traveled to Lyon, France to compete in the prestigious event, where he placed sixth out of 24 prominent chef teams from around the world.

In his current role and first solo project at Otium, he looks to be a mentor to the next generation of aspiring chefs. Hollingsworth has been awarded Rising Star Chef Award from The San Francisco Chronicle as well as the Rising Star Chef of the Year Award presented by the James Beard Foundation.

Otium is a contemporary restaurant that draws from the rich culinary heritage of Chef Timothy Hollingsworth. It is designed to be a social restaurant with an open kitchen merging indoor and outdoor spaces. The restaurant’s name, Otium, has its roots in Latin, a word that is meant to emphasize a place where time can be spent on leisurely social activities.

Adjacent to one of Los Angeles’ most important cultural corridors — Grand Avenue — and next to its newest, most vibrant addition, the contemporary art museum, The Broad, Otium strips away the rigid formalities of dining while focusing on the quality of food, warm service, and relaxed casual ambience, paralleling the true essence of its name. The restaurant draws inspiration from the 100-year-old olive trees planted in The Broad’s adjacent Plaza by utilizing rustic cooking with wood fire and sustainable ingredients grown in the garden of the restaurant’s mezzanine.

“Walk through the beautiful Plaza that sits between Otium and The Broad. Face Otium’s front patio. Walk left towards our far exterior wall. Turn your head right. Admire. Yes, THAT IS a Damien Hirst mural (“Isolated Elements”) adorning the outside of the restaurant.”

Opening next door to the Broad presents many exciting opportunities for Otium to identify itself first and foremost as a place for artistic expression in all its forms, and this has given me an amazing blank canvas to craft a very unique and exciting restaurant for Los Angeles,” –Timothy Hollingsworth

I’ve always been a great admirer of Damien Hirst’s work, so we were thrilled when we had the opportunity to include a mural of his as part of the restaurant’s design.” -Timothy Hollingsworth

We greatly anticipate Restaurant Weeks on the “SoCal Restaurant Show.” It’s a chance for food enthusiasts to experience new dining spots (on their best behavior) at great values.

Dine Newport Beach Restaurant WeekCelebrating 10 Years of Good Taste” Newport Beach Restaurant Week is on through Sunday, January 31st. Special prix-fixe menus are featured at over 60 participating establishments with lunches for $10, $15, $20, or $25, and dinners for $20, $30, $40 or $50.

Jim Walker, the President of the organizing Newport Beach Restaurant Association, joins us with all the needed 411. Make your reservations now! www.dinenb.com

In it’s 9th year, Newport Beach Restaurant Week was created by the Newport Beach Restaurant Association to drive business to its member restaurants and build awareness for the Newport Beach culinary community. The event not only introduces new business to restaurants, but also enhances the economic vitality of Newport Beach.

Newport Beach Restaurant Week is reported to be the top grossing culinary event for the City of Newport Beach. In 2015 it generated $4.6 million in consumer spending. Culinary sales tax revenue is impressively the 2nd largest sales tax generator in the City.

Steve Dickler of Chefs ToysWe love entrepreneurial success stories on the “SoCal Restaurant Show.” You’ve probably seen Chefs’ Toys fleet of distinctive trucks navigating the freeways in Southern California. It all started in 1985 as a modest, mobile knife-sharpening business.

Today, Chefs’ Toys with 6 massive, fully-stocked warehouse stores in Southern California, is the largest full-line supplier of foodservice equipment and smallwares in the West. At any given moment millions of dollars in equipment and supplies are in stock locally and ready for delivery.

Co-founder Steve Dickler, a working chef by background, is our guest.

Chefs’ Toys, the leading restaurant equipment and supplies company in Southern California, has recently acquired Michael Blackman & Associates. MBA, as the company is often referred to in the foodservice space, has been operating for over 30 years and is known as one of the top restaurant kitchen designers in southern California and nationally as well. With an impressive roster of customers, MBA has received numerous awards and accolades since its founding.

“Chefs’ Toys has provided commercial kitchen design services for many years. Michael Blackman & Associates has developed an exceptional reputation in the industry”, says Steve Dickler, President of Chefs’ Toys. “With their deep expertise in kitchen and bar design, restaurant interior design, tremendous knowledge and resources for restaurant fixtures, architecture, planning and construction, the MBA team will help take Chefs’ Toys to a whole new level”.

With its acquisition of Michael Blackman and Associates, Chefs’ Toys offers full professional services including design, planning, consulting, and project management services for restaurants, bars, and commercial kitchens.

Edmond CartojanoOur Co-host, Chef Andrew Gruel is always talking about the impact of positive Social Media in driving guests to a restaurant. It’s a powerful tool…

A key Social Media influencer in Orange County is foodie Edmond Cartojano of the Daily Food Feed blog. He’s food obsessed just like the rest of us.

Edmond has an incredible 148,000 followers on Instagram and he’s not done yet. His passionate followers were all developed organically which adds more credibility to his efforts.

We’ll get the scoop on how all of this came about and what’s in store for the future. We know Edmond loves ice cream, too, so there is a lot to chat about…

Podcasts

Segment One: Show Preview with Executive Producer & Co-Host Andy Harris and Chef Andrew Gruel
Segment Two: Dean Kim, Master Baker, OC Baking, Orange, CA
Segment Three: Executive Chef Timothy Hollingsworth, Partner, Otium, Downtown Los Angeles Part One
Segment Four: Executive Chef Timothy Hollingsworth, Partner, Otium, Downtown Los Angeles Part Two
Segment Five: Jim Walker, President, Newport Beach Restaurant Association, Newport Beach Restaurant Week
Segment Six: Steve Dickler, Founder & Co-Owner, Chefs’ Toys Part One
Segment Seven: Steve Dickler, Founder & Co-Owner, Chefs’ Toys Part Two
Segment Eight: Edmond Cartojano, Daily Food Feed

Show 125, June 6, 2015: Show Preview with Chef Andrew Gruel and Executive Producer & Co-Host Andy Harris

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

Now a crave-worthy preview of Saturday’s high octane, overloaded show.

Acclaimed pastry chef Emily Luchetti is Chief Pastry Officer at Big Night Restaurant Group in San Francisco (Cavalier, Marlowe and Park Tavern), the Chairman of the James Beard Foundation, and a James Beard Award recipient. Her new mission is “#dessertworthy”, a social media movement to empower individuals to be mindful of their dessert and sugar indulgences.

Kyle Meyer, co-proprietor of the Wine Exchange in Santa Ana is one of our on-point, resident wine authorities. He’s back with us to discuss old vine wines. You see this designation on a lot of wine labels. What should the casual wine aficionado know about buying old vine wines?

Larner Vineyard & Winery is a small, family-run estate located at the heart of the best Rhone grape-growing region in Santa Barbara: the new Ballard Canyon AVA inside the Santa Ynez Valley. Founded by Stevan and Christine Larner as solely a vineyard in 1999, the property today is both a vineyard and winery, established in 2009. It’s now run by the second generation of Larners. Winemaker Michael Larner is our guest.

“The restaurant world is a blend of business and poetry” states renowned restaurateur Piero Selvaggio, who, after over 43 years in the business, has mastered the perfect balance of both. He is one of the true pioneers in bringing the foods of Italy, with style and authenticity, to Los Angeles. Piero just returned from Expo Milano (every four years) in Italy and will share his experience there.

Our own Chef Andrew Gruel is an authority on the impact of Social Media and on-line reviews on restaurants. That’s actually one of the key reasons he was cast as the co-host of his new FYI series, “Say It To My Face.” Chef Andrew will discuss Social Media, the impact it has on restaurants and the obligations the restaurant-goer has in this realm.

Don’t miss Guest Host Chef Andrew Gruel’s new restaurant makeover series, “Say It To My Face” on FYI. An original episode is aired every Thursday evening with an encore episode thereafter. Check your local listings. On-line food reviewers confront restaurateurs with the shortcomings of their establishments. It’s then up to Chef Andrew and his colleague, Chef Anthony Dispensa, to coach the chef and restaurateur to achieve a much higher level of guest satisfaction when the on-line reviews return for another look! Sometimes it’s tough-love…

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

Play

Show 125, June 6, 2015: Chef Andrew Gruel of Slapfish

Andrew GruelOne of the hottest topics in the hospitality business right now is the impact of Social Media and online reviews on restaurants. Social media, both positive and negative, can actually have a greater influence on guest counts than a conventional print review. Social Media can also have a longer shelf life (and more impact) than a print restaurant review.

Our own Chef Andrew Gruel of Slapfish is an authority on the impact of Social Media on restaurants and how to best orchestrate this. That’s actually one of the key reasons he was cast as the co-host of his new FYI series, Say It To My Face.” Chef Andrew will discuss Social Media, how it affects restaurants and the obligations the restaurant-goer has in this new realm.

He reads, and responds, to every on-line review of Slapfish. Chef Andrew also personally answers other Social Media postings as appropriate.

He advises fellow restaurateurs to especially keep a cool head in responding to Social Media. It’s not personal…

Play

June 6: Andrew Gruel, Emily Luchetti, Wine Exchange, Larner Vineyard & Winery, Piero Selvaggio

Podcasts

Segment One: Show Preview with Chef Andrew Gruel and Executive Producer & Co-Host Andy Harris
Segment Two: Emily Luchetti, Chief Pastry Officer, Big Night Restaurant Group Part One
Segment Three: Emily Luchetti, Chief Pastry Officer, Big Night Restaurant Group Part Two
Segment Four: Kyle Meyer, Co-Proprietor, The Wine Exchange
Segment Five: Winemaker Michael Larner of Larner Vineyard & Winery
Segment Six: Winemaker Michael Larner of Larner Vineyard & Winery Part Two
Segment Seven: Restaurateur Piero Selvaggio, Valentino, Santa Monica
Segment Eight: Chef Andrew Gruel of Slapfish

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

Now a tempting preview of Saturday’s high octane, overloaded show.

Acclaimed pastry chef Emily Luchetti is Chief Pastry Officer at Big Night Restaurant Group in San Francisco (Cavalier, Marlowe and Park Tavern), the Chairman of the James Beard Foundation, and a James Beard Award recipient. Her new mission is “#dessertworthy”, a social media movement to empower individuals to be mindful of their dessert and sugar indulgences.

Kyle Meyer, co-proprietor of the Wine Exchange in Santa Ana is one of our on-point, resident wine authorities. He’s back with us to discuss old vine wines. You see this designation on a lot of wine labels. What should the casual wine aficionado know about buying old vine wines?

Larner Vineyard & Winery is a small, family-run estate located at the heart of the best Rhone grape-growing region in Santa Barbara : the new Ballard Canyon AVA inside the Santa Ynez Valley. Founded by Stevan and Christine Larner as solely a vineyard in 1999, the property today is both a vineyard and winery, established in 2009. It’s now run by the second generation of Larners. Winemaker Michael Larner is our guest.

“The restaurant world is a blend of business and poetry” states renowned restaurateur Piero Selvaggio, who, after over 40 years in the business, has mastered the perfect balance of both. He is one of the true pioneers in bringing the foods of Italy, with style and authenticity, to Los Angeles. Piero just returned from Expo Milano in Italy and will share his experience there.

Our own Chef Andrew Gruel is an authority on the impact of Social Media on restaurants. That’s actually one of the key reasons he was cast of as the co-host of his new FYI series, “Say It To My Face.” Chef Andrew will discuss Social Media, the impact it has on restaurants and the obligations the restaurant-goer has in this realm.

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

Emily LuchettiAcclaimed pastry chef Emily Luchetti is Chief Pastry Officer at Big Night Restaurant Group in San Francisco (Cavalier, Marlowe and Park Tavern), the Chairman of the James Beard Foundation, and a James Beard Award recipient. Her new mission is “#dessertworthy”, a social media movement to empower individuals to be mindful of their dessert and sugar indulgences.

“Dessert is being consumed by adults and children at an alarming rate, resulting in troubling health issues, including Type 2 diabetes and obesity. Compelled to take action, award-winning pastry chef Emily Luchetti launched #dessertworthy in July 2014 to raise awareness about sugar-laden processed foods and to encourage saving desserts for a treat, not a daily occurrence.”

#dessertworthy Manifesto

  • To return dessert to its origin, which is to be consumed as an occasional treat and not an everyday indulgence.
  • To build and consistently engage a community of digital supporters that are making active attempts to enjoy dessert in moderation.
  • To raise awareness that consumers should be picky about their dessert intake. Enjoy dessert in moderation and/or earn sweet treats by combining them with healthy eating and fitness.
  • To increase consumer knowledge of processed foods and hidden sugars.
  • To be a resource for maintaining a #dessertworthy lifestyle through tips and reinforcements on digital communities.

Kyle Meyer of Wine ExchangeKyle Meyer, co-proprietor of the Wine Exchange in Santa Ana, is one of our on-point, resident wine authorities. He’s back with us to discuss old vine wines. You see this designation on a lot of wine labels. There is, unfortunately, no legal definition for “old.” What should the casual wine aficionado know about buying and enjoying old vine wines ?

Some grape vines in California can still produce modest clusters of fruit after 125 years. The yields are very small.

On Saturday afternoon, June 13th Wine Exchange is hosting their Grand Re-Opening Tasting Alley Party and Project Hope Alliance Community Fundraiser in Santa Ana. The festivities include the outside Tasting Alley Party as well as the in-store, door –busting deals.

For $40, guests will experience upwards of 30 wine tastings as well as a sandwich or burger from local TK Burgers. Proceeds from the Tasting Alley are donated to Share Our Wine Foundation and their direct beneficiary, Project Hope Alliance.

Michael LarnerLarner Vineyard & Winery is a small, family-run estate located at the heart of the best Rhone grape-growing region in Santa Barbara: the new Ballard Canyon AVA inside the Santa Ynez Valley. Founded by Stevan and Christine Larner as solely a vineyard in 1999, the property today is both a vineyard and winery, established in 2009. It’s now run by the second generation of Larners.

Michael Larner is an accomplished winemaker, enology professor and viticulturist. His wife, Christina Larner, is the tasting room manager (located in Los Olivos as part of the Los Olivos General Store) as well as a favorite local artist. Monica Larner, a renowned wine critic, returns regularly from her adopted home, Italy, to oversee public relations.

Winemaker Michael Larner is our guest.

The 134-acre ranch is planted to 34 acres of vine, focused on the Rhone varieties ; Syrah, Grenache, Mouvedre and Viognier. As a small tribute to Italy, the Larners also have a little block of Malvasia Bianca.

Most of the premium grapes grown on the ranch are sold to other boutique wineries including Sine Qua Non.

In early 2012, Michael and Christina opened the Los Olivos General Store in the bucolic town of Los Olivos within the historic old gas station on the corner of the flagpole. The store now houses the Larner tasting room, the perfect intimate location to try the family’s exclusive and limited estate offerings.

Piero Salvaggio of Valentino Santa Monica“The restaurant world is a blend of business and poetry” states renowned restaurateur Piero Selvaggio, who, after over 40 years in the business, has mastered the perfect balance of both. He is one of the true pioneers in bringing the foods of Italy, with style and authenticity, to Los Angeles. Piero has skillfully stewarded successful restaurants in Los Angeles, Santa Monica, Las Vegas, Houston and aboard luxury cruise ships.

Piero just returned from Expo Milano in Italy and will share his experience there. The dazzling USA Pavilion, with its emphasis on food, is a star attraction.

“Our theme for the USA Pavilion is American Food 2.0: United to Feed the Planet. Expo Milano 2015 will enable the USA Pavilion to showcase the United States as an innovator not only in the food sector, but also in many aspects of culture, science and business. Feeding ourselves engages a massive infrastructure, advanced technologies, and dynamic systems that touch on just about every aspect of the world we live in. Each step from farm to table reflects a set of values and connections that impact our identities and shape our future.”

“The USA Pavilion is a one-of-a-kind building designed by architect James Biber of Biber Architects in New York. It is a 35,000 square foot space within Expo Milano’s 3.6 million square foot sustainable “smart city.” The building is a multi-level experience that flows with activity from top to bottom, side to side. It includes a massive vertical farm that will be harvested daily. “I’ve drawn inspiration from the straightforward, ‘honest’ agricultural buildings that are part of our nation’s history,” said Biber in a recent interview about the process of creating the USA Pavilion. “It is a very simple building, and when people look at it, they’ll instantly understand exactly how it was made.”

Andrew GruelOne of the incendiary topics in the hospitality business right now is the impact of Social Media on restaurants. Social media, both positive and negative, can actually have a greater influence on guest counts than a conventional print review. Social Media can also have a longer shelf life than a print restaurant review.

Our own Chef Andrew Gruel of Slapfish is an authority on the impact of Social Media on restaurants and how to best orchestrate this. That’s actually one of the key reasons he was cast as the co-host of his new FYI series, Say It To My Face.” Chef Andrew will discuss Social Media, how it affects restaurants and the obligations the restaurant-goer has in this new realm.

Podcasts

Segment One: Show Preview with Chef Andrew Gruel and Executive Producer & Co-Host Andy Harris
Segment Two: Emily Luchetti, Chief Pastry Officer, Big Night Restaurant Group Part One
Segment Three: Emily Luchetti, Chief Pastry Officer, Big Night Restaurant Group Part Two
Segment Four: Kyle Meyer, Co-Proprietor, The Wine Exchange
Segment Five: Winemaker Michael Larner of Larner Vineyard & Winery
Segment Six: Winemaker Michael Larner of Larner Vineyard & Winery Part Two
Segment Seven: Restaurateur Piero Selvaggio, Valentino, Santa Monica
Segment Eight: Chef Andrew Gruel of Slapfish

Show 57, January 18, 2013: Chef Jet Tila and Producer Andy Harris of “SoCal Restaurant Show”

Chef Jet Tila host of the SoCal Restaurant ShowWe receive intriguing food related questions via social media…

Today Chef Jet is answering a sampling of those inquiries on the air. He’ll weigh-in on salt in food, the new regulation in California that food handlers touching raw food products must wear gloves, and the Letter Grade rating system for restaurants in effect in many California counties.

This will definitely get interesting…

Play

Show 49, November 23, 2013: Entrepreneur Dave Danhi the founder, director, and executive chef of The Grilled Cheese Truck

Dave Danhi of the Grilled Cheese TruckDave Danhi is the founder, director, and executive chef of The Grilled Cheese Truck. This was the first gourmet food truck to go national and there are big plans to expand through a novel franchising program. A novel program is in the works to sell franchises to returning veterans and it’s a turnkey concept that’s already been tested with great success. A huge following on social media was the initial key to getting this business going. The Big Cheese himself joins us to recount this unlikely success story.

Dave is also a much sought-out executive recruiter for the Hospitality Industry. His firm is DD Factor. We’ll talk to him about this little known (but vitally important) field, also. You honestly don’t find suitable executive chefs and general managers on CraigsList!

Play

November 23: Grilled Cheese Truck, Barbara Fairchild, Mad Hungry Woman, Anaheim White House, Brad A. Johnson, Skyler Reeves

Podcasts

Segment One: Host Jet Tila and Producer Andy Harris
Segment Two: Entrepreneur Dave Danhi the founder, director, and executive chef of The Grilled Cheese Truck Part One
Segment Three: Entrepreneur Dave Danhi the founder, director, and executive chef of The Grilled Cheese Truck Part Two
Segment Four: Barbara Fairchild, past long-time Editor of Bon Appetit Magazine, food journalist, cookbook author, educator
Segment Five: Anita Lau of the “Mad Hungry Woman” Blog
Segment Six: Bruno Serato, chef/proprietor of Anaheim White House
Segment Seven: Brad A. Johnson, restaurant critic for the Orange County Register
Segment Eight: Skyler Reeves, master barman

Chef Jet and Producer Andy preview the show.

It’s a day of unusually colorful characters on the “SoCal Restaurant Show.”

Enjoy the unlikely saga of The Big Cheese of The Grilled Cheese Truck, Dave Danhi. We’ll also have the Mad Hungry Woman blogger with us talking about a recent dining discovery in San Diego that’s a delightful Italian-Japanese fusion.

Dave Danhi of the Grilled Cheese TruckDave Danhi is the founder, director, and executive chef of The Grilled Cheese Truck. This was the first gourmet food truck to go national and there are big plans to expand through a novel franchising program. A huge following on social media was the initial key to getting this business going. The Big Cheese himself joins us to recount this unlikely success story.

Dave is also a much sought-out executive recruiter for the Hospitality Industry. His firm is DD Factor. We’ll talk to him about this little known (but vitally important) field, also. You honestly don’t find suitable executive chefs and general managers on CraigsList!

Dave completes the fascinating story of how The Grilled Cheese Truck got to where it is today (a national phenomenon) and what the future holds. Keep in mind he’s a high level executive chef by background.

Dave also profiles his other business entity, DD Factor. This is an executive recruiting firm designed just for the hospitality business. If you need an executive chef this is the place to go.

Barbara FairchildMost Californians remember Barbara Fairchild as the long-time Editor of Bon Appetit Magazine. She now is an accomplished cookbook author, food journalist, and educator.

Barbara was recently in the relatively unspoiled Sonoma County Wine Country. She shares some of her best dining experiences including the One-Star Michelin Farmhouse Inn & Restaurant in Forestville (housed in a real Farmhouse,) and the more casual Healdsburg Shed in Healdsburg.

Barbara will join us again in December to share her recent San Francisco dining adventures.

Anita Lau of Diary of a Mad Hungry WomanAnita Lau is best known to the listening audience of the “SoCal Restaurant Show” as the creative force behind the “Mad Hungry Woman” blog. Anita is regularly out and about in Orange County, San Diego, and sometimes even the Los Angeles area reporting on her dining out adventures. She particularly seeks out the less obvious hidden gems.

San Diego, we haven’t forgotten you.

Anita Lau of the Mad Hungry Woman blog is with us with a San Diego dining discovery. Anita was a finalist for a Golden Foodie award in Journalism this year.

Anita’s find is Ristorante Kaz. This is an intriguing Japanese Italian fusion cuisine spot. Anita’s favorite bite was an angel hair pasta dish with creamy sea urchin with spinach and salmon roe.

Bruno Serato of the Anaheim White HouseThe ever gracious Bruno Serato is the highly visible owner and culinary force behind the historic Anaheim White House. It’s housed in a stately mansion dating back to 1909. Bruno has been the keeper of the flame there since 1987. This year the menu was enhanced to offer premium steaks, too. Bruno likes to now characterize the establishment as an “Italian Steak House.”

The Holidays are Bruno’s favorite time of the year as he fund-raises to benefit the Caterina’s Club’s Motel Kids. December marks his annual toy drive to collect gifts for some 2,000 Motel Kids. Every night Bruno feeds 500 hungry kids.

It all starts with the 26th Annual Christmas Tree Lighting Ceremony and Dinner at the Anaheim White House on Sunday, November 24th. It always sells out so make your plans accordingly. There is real snow on the ground…

Bruno has just introduced a new 3-course Sunday Brunch Menu with free-flowing Champagne at the Anaheim White House.

Photography by Brad A JohnsonBrad A. Johnson is the James Beard Award-winning restaurant critic for The Orange County Register. He’s been there about a year now.

Brad has just written his anxiously awaited, first 4-Star review. It’s quite a “wow” but, perhaps, a bit unexpected…

Brad talks about what is worthy of 4-Stars and the restaurant earning that rarified praise. This was actually three articles in The Register, including a Sunday “Travel” piece.

Skyler ReevesSkyler Reeves is a master barman. Denizens of Downtown Los Angeles’ popular nightlife scene will know him from 213 Downtown. He’s one of the best…

His new project is co-producing the upcoming “Golden State of Cocktails.” It takes place January 27th through 30th on the historic top floor of the Los Angeles Times Building in Downtown Los Angeles. This space was the former executive offices and the grandeur of the floor will surely impress. The educational event is designed for the trade as well as beverage enthusiasts.

“California’s long awaited large-scale cocktail event is finally here: Announcing Golden State of Cocktails! Staged in Los Angeles, the West Coast’s largest city and California’s anchor, Golden State of Cocktails celebrates all aspects of cocktail culture, both industry and consumer, from San Francisco to Los Angeles to San Diego and everywhere in between. Be a part of the inaugural event in one or more ways. From experiential interactive labs, take-away stations and brand immersion rooms to small- and large-scale parties, Golden State of Cocktails takes a hands-on approach to the learning experience and celebrates the best of what California cocktail culture is all about.”

Podcasts

Segment One: Host Jet Tila and Producer Andy Harris
Segment Two: Entrepreneur Dave Danhi the founder, director, and executive chef of The Grilled Cheese Truck Part One
Segment Three: Entrepreneur Dave Danhi the founder, director, and executive chef of The Grilled Cheese Truck Part Two
Segment Four: Barbara Fairchild, past long-time Editor of Bon Appetit Magazine, food journalist, cookbook author, educator
Segment Five: Anita Lau of the “Mad Hungry Woman” Blog
Segment Six: Bruno Serato, chef/proprietor of Anaheim White House
Segment Seven: Brad A. Johnson, restaurant critic for the Orange County Register
Segment Eight: Skyler Reeves, master barman