February 19: John O’Groats, Fuego at Hotel Maya, Kerrville Hills Winery, Hatchet Hall

Podcasts

Segment One: Show Preview with Executive Producer & Co-Host Andy Harris
Segment Two: Paul Tyler, Owner / General Manager, John O’Groats, West Los Angeles
Segment Three: Executive Chef Victor Juarez, Fuego at The Maya and Hotel Maya, Long Beach
Segment Four: John Rivenburgh, Proprietor & Winemaker, Kerrville Hills Winery, Kerrville, Texas Part One
Segment Five: John Rivenburgh, Proprietor & Winemaker, Kerrville Hills Winery, Kerrville, Texas Part Two
Segment Six: Executive Chef Wes Whitsell, Hatchet Hall, Los Angeles Part One
Segment Seven: Executive Chef Wes Whitsell, Hatchet Hall, Los Angeles Part Two
Segment Eight: Chef & Co-Host Andrew Gruel of Slapfish with “Ask the Chef”

We’re previewing the show with Executive Producer & Co-Host Andy Harris.

“John O’Groats, a beloved, multi-award-winning restaurant based in the Rancho Park area of West Los Angeles, will celebrate its 40th Anniversary on Saturday, February 26, 2022. The restaurant has been owned and managed by the Jacoby/Tyler Family since its inception and has been cited by dozens of top national and Southern California media outlets as serving “The Best Breakfast in Los Angeles.””Owner and General Manager Paul Tyler has been operating John O’Groats on a daily basis for decades, having taken up the baton from his parents – Angelica and (the late) Robert Jacoby – who originally founded the beloved restaurant on February 26, 1982.Regarding the 40th anniversary milestone of his family-owned business, Paul Tyler said, “We love our customers – it’s as simple as that. Our customers are what drive our business, and we have long been humbled by the overwhelmingly positive feedback we’ve received by the Southern California community over these past 40 years.”” Paul Tyler joins us with a plate of signature Huevos O’Groats in hand.

“Award-winning Executive Chef Victor Juarez is leading Fuego, the modern, Latin infused indoor-outdoor restaurant and lounge at Hotel Maya in Long Beach, with a unique menu that blends his El Salvadorian roots with his Southern California culinary sensibilities. Fuego’s unique setting at the water’s edge provides service to 146 guests with 80 on the patio area and features stunning open-air views that include the Pacific Ocean, Long Beach skyline and the Queen Mary.” “Fuego offers breakfast, lunch or dinner under the sun and stars. It’s also well-known for its handcrafted margaritas. Fuego boasts one of the largest tequila selections in the region.” Chef Victor is our guest.

“Texas wine industry luminary, John Rivenburgh, purchased Kerrville Hills Winery in 2019 and has transformed it into a winery incubator. That conversion allows Rivenburgh to realize one of his central career ambitions of fostering the development of highly talented winemakers.

The Kerrville Hills Winery incubator is now a home for winemakers to manage the capitalization of their business, learn winemaking techniques, and work in a collaborative environment. Kerrville Hills Winery differs from a custom crush facility in that member winemakers are intrinsically involved in all production aspects. It is akin to an educational think tank for collaboration, sharing ideas, and fostering creativity so various winemakers can make their best products. Rivenburgh provides project and program oversight, access to an industry network developed over 14 years, as well as winemaking guidance and mentorship.” John Rivenburg is our guest to gently pull the cork on all that is Kerrville Hills Winery.

“Hatchet Hall, a lively neighborhood restaurant and bar in the Mar Vista area of Los Angeles, specializes in working relationships with local farmers and purveyors to provide the best quality experience for the table. The basis of the restaurant is family — whether it’s your loved ones, farmers, or guests, — we all gather around the same table. The menu changes daily, reflecting the seasons of California. Wes Whitsell (the opening chef at Manuela in DTLA) is the new Executive Chef at Hatchet Hall, a restaurant that aligns deeply with his values. Wes has a strong belief in the integrity of the food he cooks, while never forgetting those early lessons he learned from his own roots: that small Texas town. At Hatchet Hall, he taps into his Southern roots, the live fire component that makes the restaurant so special, while drawing inspiration from his past culinary experiences, his relationships to farmers, and the amazing produce California has to offer.” Chef Wes Whitsell is our guest.

Our own Chef Andrew Gruel of the Slapfish Restaurant Group provides another timely and informative “Ask the Chef” segment where Chef Andrew responds to listeners thoughtful inquiries. Chef Andrew has some thoughts on a controversial new trend at some restaurants where they simply aren’t reachable by phone. The guest communicates exclusively through their online reservation system, social media or email.

All of this and heaping helpings of extra deliciousness on this week’s not-to-miss show!

Paul Tyler of John O'Groats

John O’Groats, a beloved, multi-award-winning restaurant based in the Rancho Park area of West Los Angeles, will celebrate its 40th Anniversary on Saturday, February 26, 2022. The restaurant has been owned and managed by the Jacoby / Tyler Family since its inception and has been cited by dozens of top national and Southern California media outlets as serving “The Best Breakfast in Los Angeles.””

“To celebrate this milestone, John O’Groats will award each of the first 40 Parties to arrive for Breakfast on the Morning of February 26, 2022, a $40 Gift Certificate!”

“Owner and General Manager Paul Tyler has been operating John O’Groats on a daily basis for decades, having taken up the baton from his parents – Angelica and (the late) Robert Jacoby – who originally founded the beloved restaurant on February 26, 1982.”

“Regarding the 40th anniversary milestone of his family-owned business, Paul Tyler said, “We love our customers – it’s as simple as that. Our customers are what drive our business, and we have long been humbled by the overwhelmingly positive feedback we’ve received by the Southern California community over these past 40 years. Our customers simply love what we have to offer, which includes our famous fresh-made biscuits and pancakes, along with dozens of other breakfast and lunch specialties. We also pride ourselves on our catering and event services, and we are able to make any of our menu items available for take-out or to be included on an event’s catering menu.”

“Adds Angelica Jacoby, “The key to our success in this business is simple: you have to like people. My son Paul is a real people person – a very nice man who has always been an extrovert. His role here at John O’Groats isn’t a job for him – it’s his life.””

Paul Tyler joins us with a plate of HIS Huevos O’Groats in hand.

Victor Juarez of Fuego

“Award-winning Executive Chef Victor Juarez is leading Fuego, the modern, Latin infused indoor-outdoor restaurant and lounge at Hotel Maya in Long Beach, with a menu that blends his El Salvadorian roots with his Southern California culinary sensibilities. Fuego’s unique setting at the water’s edge provides service to 146 guests with 80 on the patio area and features stunning open-air views that include the Pacific Ocean, Long Beach skyline and the Queen Mary.”

“Fuego offers breakfast, lunch or dinner under the sun and stars. It’s also well-known for its handcrafted margaritas. Fuego boasts one of the largest tequila selections in the region.”

“Chef Juarez also oversees all food preparation and execution for the resort’s 20,000-square-feet meeting, special event, and wedding venues. In addition, he directs and implements the 199-room hotel’s room service, banquets and catering activities.”

“Prior to joining Hotel Maya in 2010, Chef Juarez spent a year as executive chef at Morongo Casino Resort & Spa in Cabazon, Calif., leading all culinary efforts for the property’s nine restaurants and lounges. Earlier in his career Chef Juarez was executive chef at the historic Mission Inn in Riverside, Calif., overseeing all facets of the resort’s food operations including four dining outlets, hotel room service and banquet facilities. He began at the Mission Inn in 1993 as executive sous chef. While at the Mission Inn, Chef Juarez was the recipient of many honors for culinary excellence.”

Chef Victor Juarez is our guest.

John Rivenburgh of Kerrville Hills Winery

“Texas wine industry luminary, John Rivenburgh, purchased Kerrville Hills Winery in 1999 and has transformed it into a winery incubator. That conversion allows Rivenburgh to realize one of his central career ambitions of fostering the development of highly talented winemakers.”

“The Kerrville Hills Winery incubator is now a home for winemakers to manage the capitalization of their business, learn winemaking techniques, and work in a collaborative environment. Kerrville Hills Winery differs from a custom crush facility in that member winemakers are intrinsically involved in all production aspects. It is akin to an educational think tank for collaboration, sharing ideas, and fostering creativity so various winemakers can make their best products. Rivenburgh provides project and program oversight, access to an industry network developed over 14 years, as well as winemaking guidance and mentorship.”

“The wine industry is innately collaborative,” says John Rivenburgh, winemaker and owner of Kerrville Hills Winery. “I benefited from the guidance of people in the industry when I started my career in winemaking and from many more industry friends when I launched my own label and consulting firm, Rivenburgh Wine. This experience helped me fully appreciate the need for a facility for consulting winemakers to make high-quality wine. I’m glad to have a role in it because I like teaching people, and I really like helping people succeed. Helping people achieve their goal of putting great wine in a bottle is a thrill for me.”

“Before purchasing Kerrville Hills Winery, Rivenburgh widely planted the grape variety Tannat and created award-winning wines with it. Tannat, a grape grown widely in France and South America, is loved for its deep color, and tannins that give wine structure and complexity. Rivenburgh helped plant dozens of acres of Tannat in more than 20 vineyards in the state. This extensive development of Tannat has cemented his reputation as a leading innovative winemaker and viticulturist responsible for elevating its status to become a heralded varietal in Texas.”

John Rivenburg is our guest to gently pull the cork on all that is Kerrville Hills Winery.

Wes Whitsell of Hatchet Hall

Hatchet Hall, a lively neighborhood restaurant and bar in Mar Vista, specializes in working relationships with local farmers and purveyors to provide the best quality experience for the table. The basis of the restaurant is family — whether it’s your loved ones, farmers, or guests, — we all gather around the same table. The menu changes daily, reflecting the seasons of California. Purchasing produce with limitation and the idea of keeping things exciting for the staff and guests. The food is simple; not heavily plated or overdone, finding beauty in imperfection.”

Hatchet Hall serves Dinner nightly (dark on Monday) and has recently reintroduced Sunday Brunch.

Wes Whitsell (the opening chef at Manuela in DTLA) is the new Executive Chef at Hatchet Hall, a restaurant that aligns deeply with his values. Wes has a strong belief in the integrity of the food he cooks, while never forgetting those early lessons he learned from his own roots: that small Texas town. At Hatchet Hall, he taps into his Southern roots, the live fire component that makes the restaurant so special, while drawing inspiration from his past culinary experiences, his relationships to farmers, and the amazing produce California has to offer.”

“Raised in a small Texas town, by an avid outdoorsman and farmer, Chef Wes grew up eating what was hunted and gathered in the traditional sense. Before it was a trend, it was Wes’s way of life. This early introduction and intimate connection to the land helped shape Wes’s understanding of food, and his continuing fascination with homegrown food has inspired his career path.”

Chef Wes Whitsell is our guest.

Andy Harris and Andrew Gruel at Cabana 14 at the Cove at Pechanga Resort and Casino

Our own Chef Andrew Gruel of the Slapfish Restaurant Group provides another timely and informative “Ask the Chef” segment where Chef Andrew responds to listeners thoughtful inquiries.

Chef Andrew has some thoughts on a controversial, but spreading, new trend at some restaurants where they aren’t reachable by phone. No listed phone number…The guest communicates exclusively through their online reservation system, social media or email.

Podcasts

Segment One: Show Preview with Executive Producer & Co-Host Andy Harris
Segment Two: Paul Tyler, Owner / General Manager, John O’Groats, West Los Angeles
Segment Three: Executive Chef Victor Juarez, Fuego at The Maya and Hotel Maya, Long Beach
Segment Four: John Rivenburgh, Proprietor & Winemaker, Kerrville Hills Winery, Kerrville, Texas Part One
Segment Five: John Rivenburgh, Proprietor & Winemaker, Kerrville Hills Winery, Kerrville, Texas Part Two
Segment Six: Executive Chef Wes Whitsell, Hatchet Hall, Los Angeles Part One
Segment Seven: Executive Chef Wes Whitsell, Hatchet Hall, Los Angeles Part Two
Segment Eight: Chef & Co-Host Andrew Gruel of Slapfish with “Ask the Chef”

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