Show 249, November 25, 2017: Andy Harris, Co-Host & Executive Producer

We love the mysterious and variable quality of cell phone reception in the Continental United States. It’s quirky…Just when you think you have a reliable connection…it’s gone.

We, unfortunately, lost Chef Andrew out there in cell phone reception universe so Executive Producer Andy continued. He answered the listener question of what he did with his Family for Thanksgiving.

Chef Sherry Yard and her Silken Pumpkin Pie with 3 layersThe destination was Chef Sherry Yard’s Tuck Room Tavern in Westwood in the iPic Theater complex. Chef Sherry (she was actually there) presented a sumptuous, well-maintained Thanksgiving buffet spread. In addition to the expected, traditional Thanksgiving delights she added a real prime rib carving station, Shepherd’s Pie, truffled macaroni & cheese for the young at heart & sliders on brioche buns.

The crowning glory was her incredible dessert bar. Everything was made in-house. On the menu were Silken Pumpkin Pie with 3-layers, Chantilly cream and pumpkin mousse, Cranberry-Apple Crumble, Pear Upside Down Cake, Apple Cider Doughnuts, Chocolate Molten Cakes, Warm Gingerbread, Chocolate Chip Cookies, and Made-to-Order Ice Cream Sundaes.

Unusually, all guests could take any items on the buffet packed to-Go, too. That’s my idea of leftovers!

Play

Show 238, August 26, 2017: Show Preview with Co-Host Andy Harris

Chef Alan Greeley of The Golden Truffle in Costa Mesa is an Orange County original. The destination restaurant is in a bit of an odd location for an establishment with its reputation. After 37 years Chef Alan has closed The Golden Truffle. He’s off to Florida for the next chapter. We’ll share some memories with Chef Alan and chat about the state of the restaurant business. Along the way he’s graciously mentored many young chefs who now have successful Orange County restaurants of their own.

The California Restaurant Association Foundation is part of the annual Western Foodservice & Hospitality Expo (for the restaurant trade) starting this Weekend (Sunday, Monday & Tuesday) at the Los Angeles Convention Cente. They will have a fundraising booth there but their big event is The 6th Annual Culinary Cocktail Clash on the Main Stage on Sunday afternoon. Alycia Harshfield, the Executive Director of the California Restaurant Association Foundation, joins us with a preview.

L.A. Loves Alex’s Lemonade, hosted by Chef Suzanne Goin, business partner Caroline Styne (LucquesA.O.C.,Tavern) along with Chef David Lentz (The Hungry Cat), returns to UCLA’s Royce Quad on Saturday, September 9, 2017 from 12:30 – 4:30 pm for its eighth highly-anticipated event. Goin, Styne and Lentz have again enlisted the support and generosity of their culinary friends around the country who graciously donate their time and services to raise funds and awareness for Alex’s Lemonade Stand Foundation (ALSF) in their quest to find better treatments and cures for all kids with cancer. L.A. Benefit Co-Founder Caroline Styne and returning participating chef, Chris Bianco (Phoenix’s Pizzeria Bianco) are our guests.

The Los Angeles Times The Taste is an annual festival celebrating the flavors of the world in Southern California style. Hosted by The Times’ editorial staff and acclaimed L.A. chefs and bartenders, The Taste will transform Hollywood’s Paramount Pictures Studios into the ultimate epicurean pop-up and block party over Labor Day weekend (Sept. 1-3). Admission to each of the five events includes unlimited tastings from the city’s best kitchens and a variety of wine, beer and seasonal cocktails.  Chef highlights from the 3-day event include Sherry Yard, Jet Tila and Antonia Lofaso. Noelle Carter, Times Test Kitchen Director and Sherry Yard of Westwood’s Tuck Room Tavern join us in separate segments with all the sweet and savory details.

For the 3rd time The Olympics is returning to Los Angeles in 2028. Did Los Angeles get a good deal for 2028, or just a deal? The person to ask is our resident Olympic Games expert, Richard B. Perelman. Mr. Perelman was the youngest Vice President of The Los Angeles Olympic Organizing Committee (LAOOC) from 1980 to 1984. Thereafter he was the Editor of The Final Report, a massive 2-volume tome officially documenting the Games of the 23rd Olympiad (the 1984 Summer Olympics).

Our always on-the-go show Co-Host, Chef Andrew Gruel, has been traveling extensively since he was last in-studio. The ambitious itinerary was production for Food Network, New Jersey, New York, London, Hawaii, Orlando, Washington, D.C. and now a new Slapfish opening in Sandy, Utah. He’s also appearing at the Los Angeles Food & Wine Festival this weekend. We’ll reel him in from the kitchen for a visit. He’s actually back in studio on September 2nd.

Special thanks to the OC Register’s Feature Reporter, Jackie Moe. This week she recognized the “SoCal Restaurant Show” on her list of the 25 top podcasts produced in Southern California that are “some of the most interesting, educational and entertaining recordings available.” We’re with some very impressive company and are deeply honored. We’re especially proud to be the only food, restaurant and libation show originating on local radio so recognized.

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

Play

Show 238, August 26, 2017: Chef Sherry Yard, Corporate Vice President of Culinary Direction, iPic Entertainment

Sherry YardThe Los Angeles Times The Taste is an annual festival celebrating the flavors of the world in Southern California style. Hosted by The Times’ editorial staff and acclaimed L.A. chefs and bartenders, The Taste will transform Hollywood’s Paramount Pictures Studios into the ultimate epicurean pop-up and block party over Labor Day weekend (Sept. 1-3). Admission to each of the five events includes unlimited tastings from the city’s best kitchens and a variety of wine, beer and seasonal cocktails. Chef highlights from the 3-day event include Sherry Yard, Jet Tila and Antonia Lofaso.

Noelle Carter and Chef Sherry Yard host the Sunday Block Party from 12 Noon to 3:00 p.m. Great food and good times are the order of the day at the block party on the backlot, where Yard will demystify pastry-baking for home cooks and David LeFevre (Manhattan Beach Post) will give a master class on making biscuits. Noelle Carter will host a talk with Chris Phelps (Salt’s Cure) about what it means to brunch at some of the most innovative spots around town, with additional panelists to be announced. Restaurants include Cheezus, Cocobella Creamery, Dog Haus, E.A.K. Ramen, Hotville Chicken & Chops, Hummus Yummy Food Truck, MessHall, Otium, Rosaliné, Slapfish The Butcher’s Daughter, Tuck Room Tavern and more.

Sherry Yard of Westwood’s Tuck Room Tavern joins us in this segment with more of the sweet and savory details. Sherry’s Tuck Room Tavern brunch is so popular that it’s now being done on both Saturday and Sunday.

She is just back from Dobbs Ferry, NY from the opening of the City Perch Kitchen & Bar in the new iPic theater complex there.

Play

August 26: Alan Greeley, Western Foodservice Expo, Caroline Styne, Chris Bianco, Noelle Carter, Sherry Yard, Rich Perelman

Podcasts

Segment One: Show Preview with Co-Host Andy Harris
Segment Two: Restaurateur & Chef Alan Greeley, The Golden Truffle
Segment Three: Alycia Harshfield, Executive Director, California Restaurant Association Foundation
Segment Four: Restaurateur Caroline Styne and Chef Chris Bianco, L.A. Loves Alex’s Lemonade Culinary Cookout
Segment Five: Noelle Carter, Times Test Kitchen Director, Co-Host of Sunday Block Party at The Taste
Segment Six: Chef Sherry Yard, Corporate Vice President of Culinary Direction, iPic Entertainment
Segment Seven: Richard B. Perelman, Publisher & Editor, The Sports Examiner – LA 2028
Segment Eight: Chef Andrew Gruel, Founder & CEO, Slapfish Restaurant Group

Chef Alan Greeley of The Golden Truffle in Costa Mesa is an Orange County original. The destination restaurant is in a bit of an odd location for an establishment with its reputation. After 37 years Chef Alan has closed The Golden Truffle. He’s off to Florida for the next chapter. We’ll share some memories with Chef Alan and chat about the state of the restaurant business. Along the way he’s graciously mentored many young chefs who now have successful Orange County restaurants of their own.

The California Restaurant Association Foundation is part of the annual Western Foodservice & Hospitality Expo (for the restaurant trade) starting this Weekend (Sunday, Monday & Tuesday) at the Los Angeles Convention Center. They will have a fundraising booth there but their big event is The 6th Annual Culinary Cocktail Clash on the Main Stage on Sunday afternoon. Alycia Harshfield, the Executive Director of the California Restaurant Association Foundation, joins us with a preview.

L.A. Loves Alex’s Lemonade, hosted by Chef Suzanne Goin, partner Caroline Styne (Lucques, A.O.C.,Tavern) along with Chef David Lentz (The Hungry Cat), returns to UCLA’s Royce Quad on Saturday, September 9, 2017 from 12:30 – 4:30 pm for its eighth highly-anticipated event. Goin, Styne and Lentz have again enlisted the support and generosity of their culinary friends around the country who graciously donate their time and services to raise funds and awareness for Alex’s Lemonade Stand Foundation (ALSF) in their quest to find better treatments and cures for all kids with cancer. L.A. Benefit Co-Founder Caroline Styne and returning participating chef, Chris Bianco (Phoenix’s Pizzeria Bianco) are our guests.

The Los Angeles Times’ The Taste is an annual festival celebrating the flavors of the world in Southern California style. Hosted by The Times’ editorial staff and acclaimed L.A. chefs and bartenders, The Taste will transform Hollywood’s Paramount Pictures Studios into the ultimate epicurean pop-up and block party over Labor Day weekend (Sept. 1-3). Admission to each of the five events includes unlimited tastings from the city’s best kitchens and a variety of wine, beer and seasonal cocktails.  Chef highlights from the 3-day event include Sherry Yard, Jet Tila and Antonia Lofaso. Noelle Carter, Times Test Kitchen Director and Sherry Yard of Westwood’s Tuck Room join us with all the sweet and savory details.

For the 3rd time The Olympics is returning to Los Angeles in 2028. Did Los Angeles get a good deal for 2028, or just a deal ? The person to ask is our resident Olympic Games expert, Richard B. Perelman. Mr. Perelman was the youngest Vice President of The Los Angeles Olympic Organizing Committee (LAOOC) from 1980 to 1984. Thereafter he was the Editor of The Final Report, a massive 2-volume tome officially documenting the Games of the 23rd Olympiad (the 1984 Summer Olympics).

Our always on-the-go show Co-Host, Chef Andrew Gruel, has been on the road extensively since he was last in-studio. The ambitious itinerary was production for Food Network, New Jersey, New York, London, Hawaii, Orlando, Washington, D.C. and now a new Slapfish opening in Sandy, Utah. He’s also appearing at the Los Angeles Food & Wine Festival this weekend. We’ll reel him in from the kitchen for a visit. He’s actually back in studio on September 2nd.

Special thanks to the OC Register’s Feature Reporter, Jackie Moe. This week she recognized the “SoCal Restaurant Show” on her list of the 25 top podcasts produced in Southern California that are “some of the most interesting, educational and entertaining recordings available.” We’re with some very impressive company and are deeply honored. We’re especially proud to be the only food, restaurant and libation show originating on local radio so recognized.

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

Alan GreeleyChef Alan Greeley of The Golden Truffle in Costa Mesa is an Orange County original. The destination restaurant is in a bit of an odd location for an establishment with its reputation. He’s cooked for 4 US Presidents. After 37 years Chef Alan has closed The Golden Truffle. He’s off to Florida for the next chapter.

We’ll share some memories with Chef Alan and chat about the state of the restaurant business. Along the way he’s graciously mentored many young chefs who now have successful Orange County restaurants of their own.

Think Alan’s Caribbean Topless Tamale with Chile Verde.

Alycia HarshfieldThe California Restaurant Association Foundation is part of the annual Western Foodservice & Hospitality Expo (for the restaurant trade) starting this Weekend (Sunday, Monday & Tuesday) at the Los Angeles Convention Center. They will have a fundraising booth there but their big event is The 6th Annual Culinary Cocktail Clash on the Main Stage on Sunday afternoon.

The Clash is a lively cooking and craft cocktail competition between restaurant brands – all to raise money for The Foundation’s ProStart high school culinary arts program. 500 guests are expected.

“We’re cooking up stronger communities in California. We give young people the skills they need to land a job and go to college. We give current restaurant employees financial assistance and peace of mind during an unforeseen crisis.”

Alycia Harshfield, the Executive Director of the California Restaurant Association Foundation, joins us with a preview.

Caroline StyneL.A. Loves Alex’s Lemonade, hosted by Chef Suzanne Goin, partner Caroline Styne (LucquesA.O.C.,Tavern) along with Chef David Lentz (The Hungry Cat), returns to UCLA’s Royce Quad on Saturday, September 9, 2017 from 12 – 4pm for its eighth highly-anticipated event. Goin, Styne and Lentz have again enlisted the support and generosity of their culinary friends around the country who graciously donate their time and services to raise funds and awareness for Alex’s Lemonade Stand Foundation (ALSF) in their quest to find better treatments and cures for all kids with cancer.

Featuring fantastic food, wine and cocktails prepared by the nation’s best chefs, winemakers and mixologistsL.A. Loves Alex’s Lemonade is an afternoon of fantastic fare, cocktails for a cause, children’s activities, silent and live auctions, and much more. The 2017 event is guaranteed to surpass the aspirations of previous years with returning chefs Chris Bianco, Giada De Laurentiis, Donald Link, Mary Sue Milliken, April Bloomfield, Nancy Silverton, Nancy Oakes, Zach Pollack, Michael Voltaggio, Jonathan Waxman and Marc Vetri coming together to cook for childhood cancer cures.

Chris Bianco“What we’ve accomplished in seven years is so gratifying. It’s a tremendous amount of work to produce, but the rewards of knowing that the money we’ve raised truly helps research for better treatments and cures makes it worthwhile,” said Caroline Styne. “There are so many people that come together to make this happen; they work tirelessly to come up with ideas to make this year’s celebration better than the one before. And we do this because Alex Scott’s legacy inspires us to rise to the challenge.”

L.A. Benefit Co-Founder Caroline Styne and returning participating chef, Chris Bianco (Phoenix’s Pizzeria Bianco) are our guests.

Noelle CarterThe Los Angeles Times The Taste is an annual festival celebrating the flavors of the world in Southern California style. Hosted by The Times’ editorial staff and acclaimed L.A. chefs and bartenders, The Taste will transform Hollywood’s Paramount Pictures Studios into the ultimate epicurean pop-up and block party over Labor Day weekend (Sept. 1-3). Admission to each of the five events includes unlimited tastings from the city’s best kitchens and a variety of wine, beer and seasonal cocktails. Chef highlights from the 3-day event include Sherry Yard, Jet Tila and Antonia Lofaso.

Sherry YardNoelle Carter and Chef Sherry Yard host the Sunday Block Party from 12 Noon to 3:00 p.m. Great food and good times are the order of the day at the block party on the backlot, where Yard will demystify pastry-baking for home cooks and David LeFevre (Manhattan Beach Post) will give a master class on making biscuits. Noelle Carter will host a talk with Chris Phelps (Salt’s Cure) about what it means to brunch at some of the most innovative spots around town, with additional panelists to be announced. Restaurants include Cheezus, Cocobella Creamery, Dog Haus, E.A.K. Ramen, Hotville Chicken & Chops, Hummus Yummy Food Truck, MessHall, Otium, Rosaliné, The Butcher’s Daughter, Tuck Room Tavern and more.

Noelle Carter, Times Test Kitchen Director and Sherry Yard of Westwood’s Tuck Room Tavern join us with all the sweet and savory details.

Rich PerelmanFor the 3rd time The Olympics is returning to Los Angeles in 2028. Did Los Angeles get a good deal for 2028, or just a deal? The person to ask is our resident Olympic Games expert, Richard B. Perelman. Mr. Perelman was the youngest Vice President of The Los Angeles Olympic Organizing Committee (LAOOC) from 1980 to 1984. He also was the Editor of The Final Report, a massive 2-volume tome mandated by the IOC officially documenting the Games of the 23rd Olympiad (the 1984 Summer Olympics).

Mr. Perelman was the youngest Vice President of The Los Angeles Olympic Organizing Committee (LAOOC) from1980 to 1984. He also was the Editor of The Final Report, a massive 2-volume tome mandated by the IOC officially documenting the Games of the 23rd Olympiad (the 1984 Summer Olympics).

What does Perelman know about preparing Olympic bids? He assisted with the production of the Los Angeles bids for the 2012 and 2016 Games and in the early preparations for the SCCOG’s bid for the 2024 Games. He has no role whatsoever with the LA2024 bid committee (now the LA2028 bid committee.)

Andrew and William GruelOur always on-the-go show Co-Host, Chef Andrew Gruel, has been on the road extensively since he was last in-studio. The ambitious itinerary was production for Food Network, New Jersey, New York, London, Orlando, Washington, D.C. and now a new Slapfish opening in Sandy, Utah.

He’s also appearing at the Los Angeles Food & Wine Festival this weekend in Downtown Los Angeles on Friday night for Night Market on Grand and on Sunday afternoon for the Grand Tasting in Santa Monica. We’ll reel him in from the kitchen for a visit. He’s actually back in studio on September 2nd.

Podcasts

Segment One: Show Preview with Co-Host Andy Harris
Segment Two: Restaurateur & Chef Alan Greeley, The Golden Truffle
Segment Three: Alycia Harshfield, Executive Director, California Restaurant Association Foundation
Segment Four: Restaurateur Caroline Styne and Chef Chris Bianco, L.A. Loves Alex’s Lemonade Culinary Cookout
Segment Five: Noelle Carter, Times Test Kitchen Director, Co-Host of Sunday Block Party at The Taste
Segment Six: Chef Sherry Yard, Corporate Vice President of Culinary Direction, iPic Entertainment
Segment Seven: Richard B. Perelman, Publisher & Editor, The Sports Examiner – LA 2028
Segment Eight: Chef Andrew Gruel, Founder & CEO, Slapfish Restaurant Group

Show 204, December 31, 2016: Show Preview with Andy Harris, Co-Host & Executive Producer

Happy Holidays and the happiest of Happy New Year’s to all our loyal listeners. Where did 2016 go? Thanks so much for making us part of your Saturday morning throughout the year. We have an over-stuffed year-end show for you.

Now a tempting preview of Saturday’s busting-out at the seams 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…

Food tours are a great way of discovering the cuisine of a city. It’s even better when you can explore on foot. One of the area’s newest food walking tours is Beach City Food Tours offering a well-planned, highly informative and incredibly tasty Downtown Long Beach food and beverage tasting experience. We’ll meet proprietress Layla Ali-Ahmad.

The Union Square Hospitality Group in New York initiated a policy of “no tipping” (Hospitality Included) earlier last year. The gratuity is included in the menu pricing. The concept is an effort to resolve the inequality in the compensation of the Front of the House Staff versus the hard-working kitchen staff who are not tipped. The DirtytSexyHappiness Hospitality Group tried this in ARC and Restaurant Marin at SoCo in Costa Mesa. We’ll chat with proprietors Chef Noah and Marin Blom to see how this innovation has worked out in their properties.

We know award-winning food journalist Cathy Thomas as the former long-time Food Editor of The Orange County Register. She now has a new monthly, on-line feature in Orange Coast Magazine of a chef profile and accompanying cooking video recipe. We’ll catch up with her.

We conclude the year with one of our resident wine experts, Tristen Beamon, of Santa Ana’s Wine Exchange. Wine Exchange is also in the import and distribution sector with BW Direct. They specialize in finding great values in Bordeaux wines from this legendary grape growing region in Southwestern France considered the pinnacle of global wine areas.

The Ritz Prime Seafood launched late last year in Newport Beach. It was a bit of a misfire initially as long-time guests of the departed The Ritz in Newport Center (famous for elegant Continental dining) were expecting a reworking of that legendary establishment and this was, instead, an entirely new, contemporary concept. Now let’s meet the totally fresh, The Ritz Prime Seafood “2.0”. Partner Ben Sabourui, a hospitality veteran, joins us with the details of the revitalized restaurant.

Executive Chef Sherry Yard, a multiple James Beard award-winner for culinary excellence, is the culinary goddess for the luxe iPic Theaters. Her latest creation is The Tuck Room Tavern destination restaurants located in new iPic theater complexes in Westwood, New York City at The South Street Seaport, North Miami and Houston. Chef Sherry is our guest.

Chef Andrew Gruel of the Slapfish Restaurant Group is our in-house hospitality industry expert. He’s now looking ahead at possible significant Restaurant Industry Trends for 2017. Breakfast, for instance, is hot. Also, what’s up with no cook menus and beer bars ?

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

Play

Show 204, December 31, 2016: Executive Chef Sherry Yard, The Tuck Room Tavern

Sherry YardChef Sherry Yard, a multiple James Beard award-winner for culinary excellence, is the culinary goddess for the luxe iPic Theaters. Her latest creation is the Tuck Room Tavern destination restaurants located in new iPic theater complexes in Westwood, New York City at The South Street Seaport, North Miami and Houston.

There is a cocktail countdown and DJ in Westwood for New Year’s Eve. Limited availabilities remain for the 2nd seating with a Midnight Champagne Toast.

Weekend Brunch includes the Brunch Box (with multiple entrée choices) and alcoholic beverage for $19.99.

For the last night of Hanukkah enjoy Chef Sherry’s Crispy Latke Fries with apple sauce and sour cream. It’s a regular feature of the Brunch menu.

Sherry Yard is our guest.

 

Play

December 31: Beach City Food Tours, DirtySexyHappiness. Cathy Thomas, Wine Exchange, Ritz Prime Seafood, Sherry Yard

Podcasts

Segment One: Show Preview with Andy Harris, Co-Host & Executive Producer
Segment Two: Layla Ali-Ahmad, Proprietress, Beach City Food Tours, Long Beach
Segment Three: Marin & Executive Chef Noah von Blom, DirtySexyHappiness Hospitality Group, Costa Mesa
Segment Four: Food Journalist and Author, Cathy Thomas
Segment Five: Tristen Beamon, Proprietor, Wine Exchange & BW Direct, Santa Ana
Segment Six: Ben Sabouri, Partner, The Ritz Prime Seafood, Newport Beach
Segment Seven: Executive Chef Sherry Yard, The Tuck Room Tavern
Segment Eight: Executive Chef & Founder Andrew Gruel, Slapfish Restaurant Group

Happy Holidays and the happiest of Happy New Year’s to all our loyal listeners. Where did 2016 go? Thanks for making us part of your Saturday morning this festive Holiday Weekend and throughout the year. We have an over-stuffed show for you.

Now a tempting preview of Saturday’s busting-out at the seams 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…

Food tours are a great way of discovering the cuisine of a city. It’s even better when you can explore on foot. One of the area’s newest food walking tours is Beach City Food Tours offering a well-planned, highly informative and incredibly tasty Downtown Long Beach food and beverage tasting experience. We’ll meet proprietress Layla Ali-Ahmad.

The Union Square Hospitality Group in New York initiated a policy of “no tipping” (Hospitality Included) earlier last year. The gratuity is included in the menu pricing. The concept is an effort to resolve the inequality in the compensation of the Front of the House Staff versus the hard-working kitchen staff who are not tipped. The DirtytSexyHappiness Hospitality Group tried this in ARC and Restaurant Marin at SoCo in Costa Mesa. We’ll chat with proprietors Chef Noah and Marin Blom to see how this innovation has worked out in their properties.

We know award-winning food journalist Cathy Thomas as the former long-time Food Editor of The Orange County Register. She now has a new monthly, on-line feature in Orange Coast Magazine of a chef profile and accompanying cooking video recipe. We’ll catch up with her.

We conclude the year with one of our resident wine experts, Tristen Beamon, of Santa Ana’s Wine Exchange. Wine Exchange is also in the import and distribution sector with BW Direct. They specialize in finding great values in Bordeaux wines from this legendary grape growing region in Southwestern France considered the pinnacle of global wine areas.

The Ritz Prime Seafood launched late last year in Newport Beach. It was a bit of a misfire as long-time guests of the departed The Ritz in Newport Center (famous for elegant Continental dining) were expecting a reworking of that legendary establishment and this was, instead, an entirely new, contemporary concept. Now let’s meet the totally fresh, The Ritz Prime Seafood 2.0. Partner Ben Sabourui, a hospitality veteran, joins us with the details.

Chef Sherry Yard, a multiple James Beard award-winner for culinary excellence, is the culinary goddess for the luxe iPic Theaters. Her latest creation is the Tuck Room Tavern destination restaurants located in new iPic theater complexes in Westwood, New York City at The South Street Seaport, North Miami and Houston. Chef Sherry is our guest.

Chef Andrew Gruel of the Slapfish Restaurant Group is our resident hospitality industry expert. He’ll be looking ahead at possible significant Restaurant Industry Trends for 2017. Breakfast, for instance, is hot. Also, what’s up with no cook menus and beer bars?

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

Layla Ali AhmadFood tours are a great way of discovering the cuisine of a city. It’s even better when you can explore on foot. One of the area’s newest food walking tours is Beach City Food Tours offering a well-planned, highly informative and incredibly tasty Downtown Long Beach food and beverage tasting experience.

Beach City Food Tours has launched the first of its kind in Long Beach, a guided walking tour that offers residents and tourists alike the opportunity to taste and sip offerings from some of the city’s most popular eateries and food shops. Attendees experience Long Beach, a growing food lover’s city, through a unique sensory journey while learning about the city’s history, art and culture along the way. The tour is currently available for Downtown Long Beach, but will eventually expand to other parts of the city.

Founded by Long Beach resident Layla Ali-Ahmad, the idea was born from a mutual love of food and travel – and Long Beach, a city she proudly calls home.  “Our goal is to introduce the amazing food culture we have in Long Beach to both locals and travelers alike” says Ali-Ahmad. “Long Beach is becoming known for its great food shops and delicious restaurants, but many people are unsure where to venture first, or they simply want to try new things. Our tour is designed to give the food lover a unique and delicious view of the city, and we look forward to adding more of the unique neighborhoods to the tour options soon.”

We’ll meet proprietress Layla Ali-Ahmad.

Marin Howarth and Executive Chef Noah BlomThe (greatly respected and always trendsetting) Union Square Hospitality Group (Union Square Café, the Modern, North End Grill…) in New York initiated a policy of “no tipping” earlier last year. The gratuity is included in the menu pricing. The concept is an effort to resolve the inequality in the compensation of the Front of the House Staff versus the hard-working kitchen staff who are not tipped.

The DirtytSexyHappiness Hospitality Group tried this in ARC and Restaurant Marin at SoCo in Costa Mesa. We’ll chat with proprietors Chef Noah and Marin Blom to see how this innovation has worked out in their properties.

They are also about to open their 3rd concept at SoCo, The Guild Club. We’ll get a preview.

Cathy ThomasWe know award-winning food journalist Cathy Thomas as the former long-time Food Editor of The Orange County Register and the author of 3 well-received cookbooks. She now has a new monthly, on-line feature in Orange Coast Magazine of a chef profile and accompanying cooking video recipe. The feature with the video for December is “Making Scrumptious Salmon with Herb-Spiked Soffrito with Chef Michael Doctulero” (Waterman’s Harbor in Dana Point.)

She has also recently been a part of the EPCOT Food and Wine Festival in Orlando and journeyed to France.

Look for her helpful e-Newsletter, Cathy Thomas Cooks!

We’ll catch up with her.

Kyle Meyer and Tristen Beamon of Best Wines OnlineWe conclude the year with one of our resident wine experts, Tristen Beamon, of Santa Ana’s Wine Exchange. Wine Exchange is also in the import and distribution sector with BW Direct – Bordeaux and Beyond. They specialize in finding great values in Bordeaux wines from this legendary grape growing region in Southwestern France considered the pinnacle of global wine areas.

“Like Wine Exchange, BW Direct has the best prices, best selection, and best service. Our fantastic wines will wow your guests and increase your profits.”“Welcome to BW Direct, the wholesale arm of Wine Exchange.”

“We pride ourselves on the strong relationships Tristen, Kyle, Eddie and the entire team have formed over their collective 50+ years in the wine industry. These relationships have helped us secure some of the world’s best wines at the most competitive prices in the business. Our business model differs from other distributors:

  • We have a unique, and often exclusive, selection of wines at some of the lowest prices in the country.
  • We are proud to carry a wide selection of Chateau-direct Bordeaux inventory, as well as cutting edge selections from the Languedoc.
  • We don’t charge any broken case fees when orders are picked up from our Orange County showroom.
  • We encourage buyers to come shop our showroom, at their leisure, for a complete buying experience.
  • We have no “quota” obligations to our suppliers, allowing us to create a stress free and no pressure environment.
  • We love what we do and we’re here to help!”

Ben SabouriThe Ritz Prime Seafood launched late last year in Newport Beach. The $5 million update to the previous Chart House location was lavish.

It was a bit of a misfire as long-time guests of the departed The Ritz in Newport Center (famous for elegant Continental dining) were expecting a refreshening of that legendary and venerable establishment and this was actually an entirely new, contemporary concept. Oops…Now let’s meet the totally fresh The Ritz Prime Seafood 2.0.

“Located along Newport’s scenic Mariner’s Mile, The Ritz Prime Seafood offers a fine dining experience harbor side, with a globally influenced menu featuring sustainable fish and seafood flown in daily, as well as dry-aged steaks, chops and Jidori chicken. It’s a reconceived, all new and different incarnation of the past three-decade-old The Ritz. This chic, upscale restaurant has new culinary offerings and its own look, social buzz and vibe – already becoming a Southern California “modern legend” with its own distinctive personality.”

“Dinner is served nightly and highlighted by entrees, including from the Sea: Branzino with sunchoke, pistachio, couscous and sultana; Sea Scallop with cauliflower, pomegranate and hazelnut brown butter; and Alaskan Halibut with red bell pepper, eggplant puree and confit tomatoes. From the Land are Lamb Rack with zucchini mint puree and Israeli couscous; 16oz Tomahawk Steak with bone marrow butter, broccoli potato au gratin and marsala jus; Jidori Chicken; and other entrees.”

Partner Ben Sabourui, a hospitality veteran, joins us with the details.

Sherry YardChef Sherry Yard, a multiple James Beard award-winner for culinary excellence, is the culinary goddess for the luxe iPic Theaters. Her latest creation is the Tuck Room Tavern destination restaurants located in new iPic theater complexes in Westwood, New York City at The South Street Seaport, North Miami and Houston.

There is a cocktail countdown and DJ in Westwood for New Year’s Eve. Limited availabilities remain for the 2nd seating with a Midnight Champagne Toast.

Weekend Brunch includes the Brunch Box (with multiple entrée choices) and alcoholic beverage for $19.99.

For the last night of Hanukkah enjoy Chef Sherry’s Crispy Latke Fries with apple sauce and sour cream.

Sherry Yard is our guest.

Andrew and William GruelChef Andrew Gruel of the Slapfish Restaurant Group is our resident hospitality industry expert. He’ll be looking ahead at possible Restaurant Industry Trends for 2017. Breakfast, for instance, is hot. Also, what’s up with no cook menus and beer bars?

Chef Andrew opens the newest Slapfish in the Outlets at San Clemente in San Clemente next week. In later January look for his new concepts, Two Birds and Butterleaf, to debut in Trade in Irvine.

Podcasts

Segment One: Show Preview with Andy Harris, Co-Host & Executive Producer
Segment Two: Layla Ali-Ahmad, Proprietress, Beach City Food Tours, Long Beach
Segment Three: Marin & Executive Chef Noah von Blom, DirtySexyHappiness Hospitality Group, Costa Mesa
Segment Four: Food Journalist and Author, Cathy Thomas
Segment Five: Tristen Beamon, Proprietor, Wine Exchange & BW Direct, Santa Ana
Segment Six: Ben Sabouri, Partner, The Ritz Prime Seafood, Newport Beach
Segment Seven: Executive Chef Sherry Yard, The Tuck Room Tavern
Segment Eight: Executive Chef & Founder Andrew Gruel, Slapfish Restaurant Group

Show 179, July 9, 2016: Adam Seger CCP, Corporate Sommelier / Executive Bartender, iPic Entertainment

Adam SegerGoing to the movies doesn’t have to be a lackluster experience anymore when you’re talking about premium food and beverage offerings. iPic Entertainment is redefining how people eat and drink at the movies with 13 locations Coast-to-Coast and more on the way. In Southern California there are iPic complexes in Westwood and Pasadena. The chef-driven food is created by multiple James Beard-award winning chef, Sherry Yard.

Adam Seger, the Corporate Sommelier and Executive Bartender for iPic Entertainment, is our guest. A master barman, Adam has created high profile, signature cocktails now appearing on bar menus across the country. He even has his own line of bitters and has developed proprietary spirits. Cheers.

The Tuck Room Tavern is the newly conceived destination restaurant at iPic Westwood created by Chef Sherry Yard (ex-Spago Beverly Hills.) A serious cocktail program is part of the experience.

iPic’s answer to a concession stand –features a chef-driven menu from acclaimed Chef Sherry Yard, to be delivered to guests in Premium Plus. Freshness and quality is key followed by special attention taken to craft each dish to be in-cinema friendly for guests to enjoy in a dark cinema during the movie. iPic wouldn’t forget the classics, Chef Sherry has selected an assortment of classic candies and custom treats as well as classic and gourmet popcorn flavors to satisfy your sweet, or savory, tooth. iPic Express also offers an assortment of cocktails, beer, and wine, featuring our exclusive Cocktail Shaker.

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