Show 188, September 10, 2016: Show Preview with Executive Producer & Co-Host Andy Harris and Chef Andrew Gruel of Slapfish Restaurant Group

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

Now a pleasantly tempting preview of Saturday’s ample 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…

“Today’s top-flight University chefs are likely to be as savvy and competitive as their independent restaurant peers. Eric Ernest, the accomplished fine-dining chef who has headed University of Southern California Hospitality since 2012, knows this all too well.” Chef Eric is also USC Hospitality’s Associate Director of Purchasing, Logistics & Special Projects. He’s our guest.

Carlito Jocson is the long-time Executive Chef, Vice President and Managing Partner of Yard House. With lightening speed he revamped the entire menu of the original Yard House in Long Beach right before they opened in 1996. It’s been a wild ride ever since for the last 20 years. They now have 65 busy locations across the country in 13 states. Chef Carlito joins us with this absolutely incredible success story.

Pizzeria Ortica, the well-respected Italian restaurant (launched in 2009) located across from South Coast Plaza in Costa Mesa, has added an artfully crafted Sunday brunch to its already well-received lunch and dinner service. Executive Chef Justin Miller (who has been in the kitchen since the beginning) joins us in-studio to share the inviting details.

The 4thannual James Beard Foundation’s Taste America®, is The Foundation’s celebrated national culinary tour. Taste America is bringing together world-class chefs in ten U.S. cities, including the launch in Los Angeles on September 23rd at Vibiana, where Taste America All-Star Chef and James Beard Award-winner Scott Conant (ImperoCaffè, New York) will collaborate with Local Star Curtis Stone (Gwen and Maude) and Pastry Chef Hedy Goldsmith (Sweet Hedy) to create a one-of-a-kind, four-course dining experience. This special partnering of culinary greats will also feature a tasting reception. Bruce Kalman (Union & Knead & Co.) is one of the high-profile chefs preparing the food for the dazzling tasting reception. He’s our guest.

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

Please note…We graciously moved to the sidelines for Fighting Irish Football today at 11:30 a.m.

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Show 188, September 10, 2016: Carlito Jocson, Corporate Executive Chef & Managing Partner, Yard House Restaurants

Carlito JocsonCarlito Jocson is the long-time Executive Chef and Managing Partner of Yard House. He revamped the entire menu of the original Yard House in Long Beach right before they opened in 1996. It’s been a wild ride for the last 20 years. They now have 65 busy locations across the country in 13 states.

What do Fried Gnocchi with Spicy Sausage, Crab Scampi Pasta and an All-Day Breakfast Sandwich have in common? They’re just a few of the new items that Chef Carlito and Yard House introduced to its menu on September 12th . The restaurant, known for its menu of American favorites and 100-plus taps of beer, introduced a half-dozen new entrees to its menu, which will be available through January 15, 2017.

“As summer starts to wind down, and we head into the cooler months, it’s natural for the palate to gravitate towards heartier fare,” notes Chef Carlito Jocson. “Our Lobster Mac N Cheese, which has appeared on some of our special menus over the years, like Valentine’s Day or the holidays, is one we’re bringing back because it’s so popular. And, for the first time in our nearly 20-year history, we’re adding a breakfast sandwich.”

Jocson added that as a chef he studies food culture behaviors rather than trends, which helps drive his decision on what he feels needs to be added to the menu.

“I’m out a lot, and I observe what types of food people are seeking out,” added Jocson. “When I’m in Downtown L.A. late at night and there is a line halfway around the block at a chef-driven kiosk for a simple egg sandwich, I immediately start experimenting in the kitchen to create an egg sandwich for Yard House to answer that call for our guests.”

Chef Jocson also noted that, while Italian and Mexican fare have always been dining staples they’re both experiencing a resurgence among diners.

Chef Carlito joins us with this absolutely incredible success story.

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September 10: USC Hospitality, Yard House, Pizzeria Ortica, Bruce Kalman

Podcasts

Segment One: Show Preview with Executive Producer & Co-Host Andy Harris and Chef Andrew Gruel of Slapfish Restaurant Group
Segment Two: Executive Chef Eric Ernest, USC Hospitality Part 1
Segment Three: Executive Chef Eric Ernest, USC Hospitality Part 2
Segment Four: Carlito Jocson, Corporate Executive Chef & Managing Partner, Yard House Restaurants
Segment Five: Justin Miller, Executive Chef, Pizzeria Ortica, Costa Mesa
Segment Six: Executive Chef Bruce Kalman, Union & James Beard Foundation’s Taste America, Los Angeles

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

Now a pleasantly tempting preview of Saturday’s ample 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…

“Today’s top-flight University chefs are likely to be as savvy and competitive as their independent restaurant peers. Eric Ernest, the accomplished fine-dining chef who has headed University of Southern California Hospitality since 2012, knows this all too well.” Chef Eric is also USC Hospitality’s Associate Director of Purchasing, Logistics & Special Projects. He’s our guest.

Carlito Jocson is the long-time Executive Chef and Managing Partner of Yard House. He revamped the entire menu of the original Yard House in Long Beach right before they opened in 1996. It’s been a wild ride ever since for the last 20 years. They now have 65 busy locations across the country in 13 states. Chef Carlito joins us with this absolutely incredible success story.

Pizzeria Ortica, the well-respected Italian restaurant (launched in 2009) located across from South Coast Plaza in Costa Mesa, has added an artfully crafted Sunday brunch to its already well-received lunch and dinner service. Executive Chef Justin Miller (who has been in the kitchen since the beginning) joins us in-studio to share the inviting details.

The 4thannual James Beard Foundation’s Taste America®, is The Foundation’s celebrated national culinary tour. Taste America is bringing together world-class chefs in ten U.S. cities, including the launch in Los Angeles on September 23rd at Vibiana, where Taste America All-Star Chef and James Beard Award-winner Scott Conant (ImperoCaffè, New York) will collaborate with Local Star Curtis Stone (Gwen and Maude) and Pastry Chef Hedy Goldsmith (Sweet Hedy) to create a one-of-a-kind, four-course dining experience. This special partnering of culinary greats will also feature a tasting reception. Bruce Kalman (Union & Knead & Co.) is one of the high-profile chefs preparing the food for the dazzling tasting reception. He’s our guest.

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

Please note…We graciously move to the sidelines for Fighting Irish Football on Saturday at 11:30 a.m.

Eric Ernest“Today’s top-flight University chefs are likely to be as savvy and competitive as their independent restaurant peers. Eric Ernest, the accomplished fine-dining chef who has headed University of Southern California Hospitality since 2012, knows this all too well.”

USC Hospitality operated 44 food and beverage venues on the University Park Campus, Health Sciences Center Campus, as well as two off-campus venues. It also provides creative full-service catering.

“Ernest and his team of up to 40 chefs turn out about 10,000 meals daily between students, faculty, the hospital, the hotel, the Coliseum and special events. So the pressure is on to produce and produce well.” “The question is not how do we fit their needs?” “Instead of what do they want, it’s what do they not know exists that they can’t live without?” Ernest insists.

Chef Eric is also USC Hospitality’s Associate Director of Purchasing, Logistics & Special Projects. He’s our guest.

“USC really offers top-notch hospitality. That, paired with the executive team and the leadership team, makes (the department) amazing, top to bottom,” Ernest observes.

“We view roasting a carrot with the same attention as making foie gras. We apply modern technique to everything, across the board, to create the best USC experience,” he continues.

With 44 outlets and 44 different menus to fill daily, it’s essential to plan ahead, Ernest stresses. “Good enough isn’t good enough. Our department answers to every single person who walks on the campus,” he promises.

Chef Eric is also proud of USC Hospitality’s Teaching Garden. It’s an unusual collaboration with LA Urban Farms, LA & SF Specialty and Chefs to End Hunger.

Carlito JocsonCarlito Jocson is the long-time Executive Chef and Managing Partner of Yard House. He revamped the entire menu of the original Yard House in Long Beach right before they opened in 1996. It’s been a wild ride for the last 20 years. They now have 65 busy locations across the country in 13 states.

What do Fried Gnocchi with Spicy Sausage, Crab Scampi Pasta and an All-Day Breakfast Sandwich have in common? They’re just a few of the new items that Chef Carlito and Yard House will introduce to its menu on September 12. The restaurant, known for its menu of American favorites and 100-plus taps of beer, will introduce a half-dozen new entrees to its menu, which will be available through January 15, 2017.

“As summer starts to wind down, and we head into the cooler months, it’s natural for the palate to gravitate towards heartier fare,” notes Chef Carlito Jocson. “Our Lobster Mac N Cheese, which has appeared on some of our special menus over the years, like Valentine’s Day or the holidays, is one we’re bringing back because it’s so popular. And, for the first time in our nearly 20-year history, we’re adding a breakfast sandwich.”

Jocson added that as a chef he studies food culture behaviors rather than trends, which helps drive his decision on what he feels needs to be added to the menu.

“I’m out a lot, and I observe what types of food people are seeking out,” added Jocson. “When I’m in Downtown L.A. late at night and there is a line halfway around the block at a chef-driven kiosk for a simple egg sandwich, I immediately start experimenting in the kitchen to create an egg sandwich for Yard House to answer that call for our guests.”

Chef Jocson also noted that, while Italian and Mexican fare have always been dining staples they’re both experiencing a resurgence among diners.

Chef Carlito joins us with this absolutely incredible success story.

Justin MillerPizzeria Ortica, the well-respected Italian restaurant (launched in 2009) located across from South Coast Plaza in Costa Mesa, has added an artfully crafted Sunday Brunch to its already well-received lunch and dinner service.

The simple, but inspired a la carte menu is available Sundays from 11 a.m.-2 p.m. Pizzeria Ortica experimented with serving brunch on Father’s Day which proved popular and resulted in guests requesting that it be available weekly. Chef Justin Miller’s new menu features small plates, “eggs and such,” and pizzas, with prices ranging from $6-$16.

Innovative cocktails, crafted by award-winning beverage director Joel Caruso, include The Vegetarian—a bloody Mary with housemade mix and pickled vegetables; The Pescatarian, a tequila or gin version with house shrimp stock, and a POG (Hawaiian juice blend of passionfruit, orange and guava) spritzer.

Guests are greeted at the table with a basket of complimentary morning buns, flaky and stuffed with tomato conserva and Parmigiano, the creation of talented sous chef Colleen Flynn. Squash-blossoms filled with lemon ricotta; heirloom tomato-rubbed toast with prosciutto di Parma; and pork belly, braised and sliced with agrodolce, are among the starters.

“With brunch becoming so popular, the abundance of residential complexes within walking distance and Sunday matinees at Segerstrom Center for the Arts and South Coast Rep, it makes total sense to introduce brunch here,” said Jason Scarborough, Pizzeria Ortica’s general manager.

Executive Chef Justin Miller (who has been in the kitchen since the beginning) joins us in-studio to share the inviting details.

Bruce Kalman on Union PasadenaThe 4thannual James Beard Foundation’s Taste America®, is The Foundation’s national culinary tour. Taste America is bringing together world-class chefs in ten U.S. cities, including the launch in Los Angeles on September 23rd at Vibiana, where Taste America All-Star Chef and James Beard Award-winner Scott Conant (ImperoCaffè, New York) will collaborate with Local Star Curtis Stone (Gwen)and Pastry Chef Hedy Goldsmith (Sweet Hedy) to create a one-of-a-kind, four-course dining experience.

This special partnering of culinary greats will also feature a tasting reception, where Host Chef Neal Fraser (Redbird), Nyesha Arrington (Leona), Josef Centeno (Orsa & Winston), Jeremy Fox (Rustic Canyon), and Bruce Kalman (Union) will dazzle guests with their individual culinary styles.

On Saturday, September 24th is a day of free culinary events from 10:00 a.m. to 3:00 p.m. at Sur la Table in Westwood. Highlights are a cooking demo and book signing with James Beard Foundation Award Winner Scott Conant (Impero Caffe) and a Noon cooking demo and book signing with James Beard Foundation Award Winner Suzanne Goin (Lucques, AOC, and The Tavern.)

Bruce Kalman (Union & Knead & Co.) is one of the chefs preparing the food for the dazzling tasting reception. He’s our guest.

Podcasts

Segment One: Show Preview with Executive Producer & Co-Host Andy Harris and Chef Andrew Gruel of Slapfish Restaurant Group
Segment Two: Executive Chef Eric Ernest, USC Hospitality Part 1
Segment Three: Executive Chef Eric Ernest, USC Hospitality Part 2
Segment Four: Carlito Jocson, Corporate Executive Chef & Managing Partner, Yard House Restaurants
Segment Five: Justin Miller, Executive Chef, Pizzeria Ortica, Costa Mesa
Segment Six: Executive Chef Bruce Kalman, Union & James Beard Foundation’s Taste America, Los Angeles

Show 115, March 21, 2015: Chef Louie Jocson, Zov’s Bistro

Louie JocsonFinally a chance to chat with Guest Host Chef Louie Jocson, the new Director of Culinary Operations for the growing Family of Zov’s restaurants. Chef Louie most recently created the highly regarded Red Table in Huntington Beach, a locals’ favorite. He sold his interest to his former partners right before joining Zov’s.

Chef Louie has come full circle with Zov Karamardian. He started his career in the restaurant business at age 15 washing dishes and helping in the kitchen at Zov’s Bistro before enrolling in culinary school in San Francisco (California Culinary Academy) and working his way up the ranks at many of Orange County’s top restaurants in the ensuring years. Zov wrote the needed Letter of Recommendation for Louie to be accepted to culinary school at age 18.

Earlier in his career he was the Co-Executive Chef of the highly regarded Antonello’s in South Coast Plaza Village.

It’s a cooking family. Louie’s older brother, Carlito, is the long-time Executive Chef for Yard House and is an original partner. It’s now owned by Darden Restaurants.

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