Show 305, January 5, 2019: Adam Bell, “SoCal Restaurant Show’s” Social Media and Website Guru on “New York Eats”

Adam BellAdam Bell is one of the talented people at-work behind- the-scenes on the “SoCal Restaurant Show.” Since the beginning of the show over six years ago he developed and maintains the Website in addition to ably handling the Social Media.

He’s also a card-carrying foodie with a particular passion for pizza, craft beer, BBQ, ethnic street food and coffee. Adam has just returned from an intense week in New York doing a deep dive into the food scene. We’ll discuss and highlight his best discoveries on this expedition. In the first installment of Adam’s musings it’s Union Square Hospitality Group’s Daily Provisions and NYC pizza finds.

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Show 268, April 7, 2018: Co-host, Andy Harris, “Your Questions & Our Answers”

Andy Harris at the KLAA StudiosWe’re encouraged to receive many thoughtful questions via Social Media and e-mail. While Chef Andrew Gruel is hanging out at Pebble Beach Food & Wine Festival, Executive Producer Andy Harris will answer a few recent inquiries of the most general interest along with a major announcement of emeritus host Chef Jet’s Tila’s new Food TV adventure.

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Show 259, February 3, 2018: Food Stylist Denise Vivaldo, The Food Stylist’s Handbook Part One

Denise VivaldoChefs and food stylists Denise Vivaldo and Cindie Flannigan have recently published of the 2nd edition of their ground-breaking book The Food Stylist’s Handbook, originally published in 2010. There have been great changes in the industry since the first edition, including the explosion in popularity of food blogging and social media, food videos, and recipe creators working as their own photographers.

Denise and Cindie share tips and secrets of the trade with cooks and foodies alike who want to become master stylists. Whether for food blogs, television, books, magazines, movies, menus, or advertising, food stylists and photographers learn to slice, plate, tweak, and arrange for the camera. You’ll find out how to get started, what equipment you’ll need, how to find clients, tips to staying successful, and – most importantly – how to craft and style food so it all looks beautiful.

We’re styling with Chef Denise.

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Show 259, February 3, 2018: Food Stylist Denise Vivaldo, The Food Stylist’s Handbook Part Two

Denise VivaldoFood Stylist’s Handbook, originally published in 2010. There have been great changes in the industry since the first edition, like the explosion in popularity of food blogging and social media, food videos, and recipe creators working as their own photographers.

 

To address these changes, Denise & Cindie have updated the book with 60 pages of essential new information and over 100 new photos. New sections include:

  • Using social media like Facebook and blogs to increase your business.
  • How to use photos, videos and recipes to sell yourself.
  • How to plan & execute your own on-air demo, whether on Facebook Live or live TV.
  • Identifying what makes great food photos.
  • A beginner’s guide to using your SLR camera for food photography.
  • How to write user-friendly recipes that will get you good reviews.

Denise Vivaldo is the author of 9 cookbooks and business books including How to Start a Home-Based Catering Business. Denise and Cindie teach food styling classes across the US and at many venues around the world.

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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!

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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…

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