March 25: Live from Balla Italian Soul at Sahara Las Vegas

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

We’re live today from Balla Italian Soul at the iconic SAHARA Las Vegas located on the fabled Las Vegas Strip.

“A recent addition to SAHARA’s award-winning culinary lineup is Balla Italian Soul, a reimagined Italian restaurant concept from James Beard award-winning Chef Shawn McClain and partners Richard and Sarah Camarota of MC Hospitality. Balla’s regional, seasonal menu offers fresh and vibrant plates to Las Vegas locals and visitors alike. Balla Italian Soul restaurant offers everything you know and love about Italian cuisine made bold and fresh in a vibrant setting that celebrates Italian culture and la dolce vita. Signature dishes include Balla’s selection of aperitivos, handmade pastas, Roman pizzas, an array of fresh seasonal vegetable dishes and salads, and rustic fire-roasted meats and fish, as well as a Euro-centric, eclectic wine list, unique cocktails and playful desserts featuring espresso liqueurs.” Partner Richard Camarota joins us with a welcoming Balla Spritz in hand.

“Located on Main St in Las Vegas’ booming Arts District, SoulBelly touts killer creative regional bbq from the mind of a chef, with a strong emphasis on central Texas. Additionally offering deliciously simple cocktails, hyper-local beer, and live entertainment in a bustling venue. Their mission is simple – use the most responsibly raised, high-quality ingredients to create the best possible bbq, and just have fun!” Proprietor Bruce Kalman was previously the well-known Chef and Co-Owner of UNION in Pasadena, CA, and was Chef and Co-Owner of Knead & Co. Pasta Bar + Market in L.A.’s Grand Central Market before relocating to Las Vegas. His commitment to indigenous ingredients goes beyond the farmers’ market to build strong connections with local providers, keeping the operations’ carbon footprint low, supporting the local economy, and connecting diners to high-quality vegetables, meats, and cheeses straight from the source. He is known for his passion for nose-to-tail animal butchery” Chef Bruce Kalman is our guest with BBQ tongs in hand.

“SAHARA Las Vegas on the fabled Las Vegas Strip epitomizes the timeless soul of Las Vegas. With a bold, sophisticated flair and a boutique approach to personal service, SAHARA provides guests an intimate and unexpected experience that sets a new standard for Las Vegas. Completely remodeled and reimagined for a new era after a $200 million dollar renovation, SAHARA offers three distinctive hotel towers, a variety of five-star dining options and a world-class casino. With unexpected delights around every corner, SAHARA embodies the style, sophistication and playful sense of possibility embodying the spirit of Las Vegas—all while bringing the iconic Las Vegas experience to a new generation.” General Manager Paul Hobson is at our service.

“If you’ve been searching for a better hot dog, Snap-O-Razzo Hot Dogs have arrived to save the day! Created during the Covid pandemic by Las Vegas-based Chef Ralph Perrazzo, Snap-O-Razzo is a 100% American-owned company that has grown quickly from its humble beginnings. From early experiments in his former restaurants and home kitchen, Chef Ralph went through months of trials with large scale producers to reinvent the classic American hot dog experience using premium ingredients, no compromises. Snap-O-Razzo Hot Dogs are maple wood smoked, made with quality meats and fresh lamb casing for that unmistakable juicy snap with every bite. They’re higher in protein and lower in fat and sodium than most brands. With no MSG, fillers, additives, unnatural beef flavors, or gluten, they make you feel good and not guilty. It’s probably impossible to just have one.” Chef Ralph Perrazzo joins with a grilled Snap-O-Razzo hot dog in hand.

“Bazaar Meat® by José Andrés at SAHARA Las Vegas is a groundbreaking culinary experience. Bazaar Meat by José Andrés is the James Beard award-winning chef’s wild and wonderful celebration of everything carnivorous. This restaurant is memorable and made to impress. Enjoy nuanced, playful cuisine and cocktails for which Bazaar Meat by José Andrés has become known on both coasts, in a strikingly seductive setting.” Since it’s debut in 2014 Bazaar Meat has consistently ranked as one of the very top restaurants in fabulous Las Vegas! All of the four kitchens are visible to guests including the show-stopping Fire Pit. We nudge Executive Sous Chef Mariela Quezada away from her busy kitchens for a chat.

“In 1905 Gennaro Lombardi established the first Pizzeria in America. It was located on Spring Street in the heart of New York’s Little Italy. By good fortune, when Las Vegas’ Metro Pizza’s founders’ (cousins John Arena and Sam Facchini) grandparents came to America they settled just 50 yards away. Ever since those early days, pizza has been at the center of their family life. John’s and Sam’s parents got their first jobs feeding coal into the big bakery ovens where Sicilian pizzas were baked and carried out into the neighborhood to feed the immigrant families hungry for a taste of home. Over the years the time-honored skills of the Pizzaiolo, the pizza chef, have been handed down from their fathers, uncles, aunts, brothers and cousins – from one generation to the next. At Metro Pizza, John and Sam honor the great traditions of America’s landmark Pizzerias. Their dough is made fresh each day in a five-day process from the finest wheat, hand-stretched and cooked on the stone of their hearth ovens. The sauces are made from only the finest vine-ripened tomatoes and topped with select cheeses, choice meats and the freshest vegetables, herbs and spices available. Each of Metro’s pizzas is a hand-crafted labor of love, backed by three generations of experience.” Metro Pizza’s John Arena is with us pizza peel in hand.

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

Richard Camarota of MC Hospitality

“A recent addition to SAHARA’s award-winning culinary lineup is Balla Italian Soul, a reimagined Italian restaurant concept from James Beard award-winning Chef Shawn McClain and partners Richard and Sarah Camarota of MC Hospitality. Balla’s regional, seasonal menu offers fresh and vibrant plates to Las Vegas locals and visitors alike.”

“Balla Italian Soul restaurant offers everything you know and love about Italian cuisine made bold and fresh in a vibrant setting that celebrates Italian culture and la dolce vita. Signature dishes include Balla’s selection of aperitivos, handmade pastas, Roman pizzas, an array of fresh seasonal vegetable dishes and salads, and rustic fire-roasted meats and fish, as well as a Euro-centric, eclectic wine list, unique cocktails and playful desserts featuring espresso liqueurs.”

“This Las Vegas Italian restaurant design boasts bold, contemporary Italian art to create stylized spaces for authentic gatherings for both intimate and sizeable social parties. Balla also features a live-action kitchen complete with a pasta-making window and a takeaway deli.”

Partner Richard Camarota joins us with a welcoming Balla Spritz in hand.

Bruce Kalman of Soulbelly BBQ

“Located on Main St in Las Vegas’ booming Arts District, SoulBelly touts killer creative regional bbq from the mind of a chef, with a strong emphasis on Central Texas. Additionally offering deliciously simple cocktails, hyper-local beer, and live entertainment in a bustling venue. Their mission is simple – use the most responsibly raised, high-quality ingredients to create the best possible bbq, and just have fun!”

“Proprietor Bruce Kalman was previously the well-known Chef and Co-Owner of UNION in Pasadena, CA, and was Chef and Co-Owner of Knead & Co. Pasta Bar + Market in L.A.’s Grand Central Market before relocating to Las Vegas. His commitment to indigenous ingredients goes beyond the farmers’ market to build strong connections with local providers, keeping the operations’ carbon footprint low, supporting the local economy, and connecting diners to high-quality vegetables, meats, and cheeses straight from the source. He is known for his passion for nose-to-tail animal butchery.”

“His next act, SoulBelly BBQ, combines Kalman’s love of butchery with a passion for chef-driven flavors and techniques. The restaurant is a love letter to regional barbeque flavors across the United States, with thoughtful sides, snacks, and artisanal pickles from Kalman’s side project, BK Brinery.”

Chef Bruce Kalman is our guest with BBQ tongs in hand.

Paul Hobson of Sahara Las Vegas

“SAHARA Las Vegas on the fabled Las Vegas Strip epitomizes the timeless soul of Las Vegas. With a bold, sophisticated flair and a boutique approach to personal service, SAHARA provides guests an intimate and unexpected experience that sets a new standard for Las Vegas. Completely remodeled and reimagined for a new era after a $200 million dollar renovation, SAHARA offers three distinctive hotel towers, a variety of five-star dining options and a world-class casino. With unexpected delights around every corner, SAHARA embodies the style, sophistication and playful sense of possibility embodying the spirit of Las Vegas—all while bringing the iconic Las Vegas experience to a new generation.”

“SAHARA Las Vegas comprises an all-encompassing resort and casino with 1,613 guest rooms and suites in three distinctive towers—including the Marra Tower (where elegance meets indulgence) —each with a unique personality designed to offer contemporary and stylish settings for an amazing Las Vegas getaway.”

SAHARA Las Vegas celebrated their 70th Anniversary last year. General Manager Paul Hobson is at our service.

Ralph Perazzo of Snap-O-Razzo Hot Dogs

“If you’ve been searching for a better hot dog, Snap-O-Razzo Hot Dogs have arrived to save the day! Created during the Covid pandemic by Las Vegas-based Chef Ralph Perrazzo, Snap-O-Razzo is a 100% American-owned company that has grown quickly from its humble beginnings. From early experiments in his former restaurants and home kitchen, Chef Ralph went through months of trials with large scale producers to reinvent the classic American hot dog experience using premium ingredients, no compromises.”

“Snap-O-Razzo Hot Dogs are maple wood smoked, made with quality meats and fresh lamb casing for that unmistakable juicy snap with every bite. They’re higher in protein and lower in fat and sodium than most brands. With no MSG, fillers, additives, unnatural beef flavors, or gluten, they make you feel good and not guilty. It’s impossible to just have one.”

“Perrazzo’s passion for this project began when simply looking to find the best hot dog available. “I was honestly shocked at the compromises in quality from even the more premium brands,” says Perrazzo. “I decided if no one was going to do it better, I would do it myself. After years of love and passion put into R&D, multiple test runs, and collaboration with a family-owned USDA meat plant, I feel we have something extremely special with the launch of the Snap-O-Razzo hot dogs. Trust me when I say we are bringing a vastly superior product to the commercial and retail market.””

“Snap-O-Razzo were first introduced at select service restaurants on both coasts, and now can be found at the historic Tail O’ The Pup in West Hollywood, Sycuan Casino and Singing Hills Golf Resort at Sycuan in El Cajon, Town & Country San Diego, San Diego State University‘s Snapdragon Stadium, Good Measure Pub & Brewery in Vermont as well as Allegiant Stadium, Green Valley Grocery locations and all prestigious Discovery Land Company properties and more.”

“Bazaar Meat® by José Andrés at SAHARA Las Vegas is a groundbreaking culinary experience. Bazaar Meat by José Andrés is the James Beard award-winning chef’s wild and wonderful celebration of everything carnivorous. This restaurant is memorable and made to impress. Enjoy nuanced, playful cuisine and cocktails for which Bazaar Meat by José Andrés has become known on both coasts, in a strikingly seductive setting.”

Since it’s debut in 2014 Bazaar Meat has consistently ranked as one of the very top restaurants in fabulous Las Vegas! All of the four kitchens are visible to guests including the show-stopping Fire Pit.

“I will eat whatever makes me feel like a lion!” – José Andrés.

We nudge Executive Sous Chef Mariela Quezada away from her busy kitchens for a chat.

John Arena of Metro Pizza and Truly Pizza

“In 1905 Gennaro Lombardi established the first Pizzeria in America. It was located on Spring Street in the heart of New York’s Little Italy. By good fortune, when Las Vegas’ Metro Pizza’s founders’ (cousins John Arena and Sam Facchini) grandparents came to America they settled just 50 yards away. Ever since those early days, pizza has been at the center of their family life. John’s and Sam’s parents got their first jobs feeding coal into the big bakery ovens where Sicilian pizzas were baked and carried out into the neighborhood to feed the immigrant families hungry for a taste of home. Over the years the time-honored skills of the Pizzaiolo, the pizza chef, have been handed down from their fathers, uncles, aunts, brothers and cousins – from one generation to the next.”

“As Italian immigrants settled across the country, they carried their love for combining food, family and friends with them to every corner of America. At Santarpio’s in East Boston, the Home Run Inn on Chicago’s South Side and at Tommaso’s in San Francisco’s North Beach, this tradition has continued and evolved. Every neighborhood has placed it’s own personal stamp on it’s local pizza. The debate over which city makes the best pizza will never be settled, because each of us has such warm memories of that first date or family gathering at our own neighborhood Pizzeria.”

“At Metro Pizza, John and Sam honor the great traditions of America’s landmark Pizzerias. Their dough is made fresh each day and then fermented for 5-days from the finest wheat, hand-stretched and cooked on the stone of their hearth ovens. The sauces are made from only the finest vine-ripened tomatoes and topped with select cheeses, choice meats and the freshest vegetables, herbs and spices available. Each of Metro’s pizzas is a hand-crafted labor of love, backed by three generations of experience.”

Pizzaiolo John Arena is finally finding his way to Southern California later this year with the launch of the eagerly anticipated Truly Pizza in Dana Point.

Metro Pizza’s John Arena is with us pizza peel in hand.

March 18: Vega Vineyard & Farm, Phnom Penh Noodle Shack, Mijenta Tequila

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Podcasts

Segment One: Show Preview with Executive Producer & Co-Host Andy Harris
Segment Two: Vega Vineyards & Farm with Proprietor Jimmy Loizides
Segment Three: Vega Vineyards & Farm with Winemaker Steve Clifton
Segment Four: Restaurateur Van Tan of Phnom Penh Noodle Shack, Long Beach Cambodian Restaurant Week Part One
Segment Five: Restaurateur Van Tan of Phnom Penh Noodle Shack, Long Beach Cambodian Restaurant Week Part Two
Segment Six: Mijenta Premium Tequila from Jalisco with Founder Mike Dolan Part One
Segment Seven: Mijenta Premium Tequila from Jalisco with Founder Mike Dolan Part Two
Segment Eight: Chef Andrew Gruel, Co-Host, with “Ask the Chef”

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

“Hospitality entrepreneurs, Karen and Jimmy Loizides, late last year launched the family’s newest Santa Ynez Valley venture, Vega Vineyard & Farm. The working winery, farm, and event venue, located on historic land most recently home to Mosby Winery & Vineyards, was renamed “Vega” in honor of the ranch’s initial identity, Rancho La Vega, and its important place in the heart and history of northern Santa Barbara County. The 212-acre Vega Vineyard and Farm comprises the previously-Mosby property’s 21 acres of vineyards, currently covered in Italian varietals, as well as the property’s winery and tasting room, both of which have undergone extensive updates and a design overhaul. The tasting room, situated in a barn which was once the land’s circa-1880s carriage house, joins the likes of other historical structures on the ranch including the original adobe home, dating back to 1853, which continues to greet guests with a new garden and VIP area.” Proprietor and hospitality veteran Jimmy Loizides joins us.

“Leading Vega Vineyard and Farm’s winemaking operations is esteemed Santa Barbara County winemaker, Steve Clifton, known for his decades-long work with Italian grape varieties. Steve Clifton is our next guest pulling the cork on the standout wines of Vega Vineyards.”

“The inaugural Long Beach Cambodian Restaurant Week launches March 19-26, 2023. Long Beach Cambodian Restaurant Week will be a occasion to bring everyone to the table, from all walks of life, to showcase the city’s delicious Cambodian food scene. Organized by United Cambodian Community of Long Beach (UCC) a California registered 501(c)3 non-profit, along with Chef “T” Visoth Ouk, a renowned Khmer chef and pillar of the local Cambodian community, Long Beach Cambodian Restaurant Week will be an eight day event devoted to celebrating Cambodian and Southeast Asian fare in and around Long Beach. The event also seeks to highlight Cambodian-owned food businesses as well as Cambodian chefs and bartenders.” Phnom Penh Noodle Shack is one of the participating restaurants in Long Beach Cambodian Restaurant Week. A longtime standout in the Long Beach Cambodia restaurant community it was started modestly by the Tan Family in 1985 and is currently overseen (3 expansions later) by the 2nd generation of the founding Tan Family. Van Tan (representing the 2nd generation of Family ownership) is our guest with a bowl of Phnom Penh House Special Noodle Soup at the ready.

Our own Chef Andrew Gruel, the menu-maker behind the full-service Calico Fish House (in Huntington Beach) and also the founder of Big Parm (New Jersey-style pizza) in the Mess Hall in Tustin provides another timely and informative “Ask the Chef” segment where Chef Andrew responds to listeners thoughtful inquiries. Earlier in the week in Boston was the internationally significant, annual Seafood Expo North America. It’s the largest Seafood Exposition in North America. Chef Andrew explains its importance.

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

Jimmy and Karen Loizides of Vega Vineyard and Farm

“Hospitality entrepreneurs, Karen and Jimmy Loizides, launched late last year the family’s newest Santa Ynez Valley venture, Vega Vineyard & Farm. The working winery, farm, and event venue, located on historic land most recently home to Mosby Winery & Vineyards, was renamed “Vega” in honor of the ranch’s initial identity, Rancho La Vega, and its important place in the heart and history of northern Santa Barbara County.”

“The 212-acre Vega Vineyard and Farm comprises the previously-Mosby property’s 21 acres of vineyards, currently covered in Italian varietals, as well as the property’s winery and tasting room, both of which have undergone extensive updates and a design overhaul. The tasting room, situated in a barn which was once the land’s circa-1880s carriage house, joins the likes of other historical structures on the ranch including the original adobe home, dating back to 1853, which continues to greet guests with a new garden and VIP area. Sitting atop one of the highest points of the mountainous parcel of land, a 216-square-foot adobe-style chapel, built in 2014 with pews salvaged from an Ohio church. The chapel is adorned with stained-glass windows and an expansive outdoor patio with endless views of the Santa Ynez Valley.”

“This property has an incredible, tangible history, and such energy of its own. But it was in need of some love, and we are overjoyed at the chance to be the people who inject new life into this important place,” said Jimmy Loizides, Vega Vineyard and Farm’s new owner.

Proprietor and hospitality veteran Jimmy Loizides joins us.

Steve Clifton of Vega Vineyard

“Leading Vega Vineyard and Farm’s winemaking operations is esteemed Santa Barbara County winemaker, Steve Clifton, known for his decades-long work with Italian grape varieties. Estate-grown Vega Vineyard and Farm bottlings will begin with vintages from harvest of 2022.”

“Reopened is the now-family-friendly winery tasting room for bottle sales and tasting experiences. Available wines include the winery’s existing library of inventory, as well as bottles under the Vega Vineyard and Farm label, made with grapes sourced from Santa Barbara County vineyards. Wines currently available for sale and tastings include red wines like Nebbiolo, Sangiovese, Dolcetto, Syrah, Barbera, and Pinot Noir, white wines such as Chardonnay, Bianco (a white blend), Albariño, Pinot Grigio, Vermentino, and Viognier, and a Rosato (rosé).”

“Guests may opt for an al fresco wine tasting experience with multiple seating areas overlooking the vineyards, with live music, lawn games, and other entertainment meant for leisurely, outdoor afternoons. Picnic-perfect spots located on the west side of the property welcome families.”

“Steve has worked as a winemaker on projects as far flung as Italy, Argentina and Walla Walla, Washington, but has always known that Santa Barbara County is where his winemaking roots and passion resides.”

Winemaker Steve Clifton is our guest to uncork all that is Vega Vineyard.

Van Tan of Phnom Penh Noodle Shack

“The inaugural Long Beach Cambodian Restaurant Week launches March 19-26, 2023. “Long Beach Cambodian Restaurant Week will be a occasion to bring everyone to the table, from all walks of life, to showcase the city’s delicious Cambodian food scene.”

“Organized by United Cambodian Community of Long Beach (UCC) a California registered 501(c)3 non-profit, along with Chef “T” Visoth Ouk, a renowned Khmer chef and pillar of the local Cambodian community, Long Beach Cambodian Restaurant Week will be an eight day event devoted to celebrating Cambodian and Southeast Asian fare in and around Long Beach. The event also seeks to highlight Cambodian-owned food businesses as well as Cambodian chefs and bartenders.”

Phnom Penh Noodle Shack is one of the participating restaurants in Long Beach Cambodian Restaurant Week. A standout in the Long Beach Cambodia restaurant community it was started modestly by the Tan Family in 1985 and is currently overseen ( 3 expansions later) by the 2nd generation of the founding Tan Family.

Van Tan (representing the 2nd generation of Family ownership) is our guest with a bowl of Phnom Penh House Special Noodle Soup at the ready.

Mike Dolan of Mijenta Tequila

“Mijenta is an award-winning, additive-free, premium sustainable tequila from the highlands of Jalisco that celebrates the traditions of Mexican culture and embodies the best of the land and its people.”

“Using only the best ingredients and a meticulous process, Mijenta is inspired by a vision of what tequila should be: complex, balanced and gastronomic.” They distill and bottle Blanco, Reposado and Anejo.

“The flagship Blanco is aromatic, elegant and complex, with unfolding notes of cantaloupe, honey and cinnamon. An outstanding, generous and round finish.”

“One of the most trusted, respected and awarded tequila authorities in Mexico, Mijenta’s Maestra Tequilera Ana María Romero brings over 25 years of experience in the tequila industry.”

“Ana María believes that every single aspect of the process matters, which is reflected in the craft that goes into each stage of Mijenta’s journey. Both art and science play a role in creating Mijenta’s style, which elevates the agave, along fruit with floral aromas and hints of minerality.”

“Over his 40-year career, Mijenta’s Co-Founder and Lead Investor, Mike Dolan, has led and worked for many prominent companies in the consumer goods, media and spirits industries including Viacom, IMG and most recently Bacardi, where he was formerly the Chief Executive Officer of Bacardi Limited. When he left in 2016, Mike knew that he wanted to do something different in the spirits industry. He partnered with Juan Coronado and Elise Som to start Mijenta. Mike’s vision was to create a company that did everything the right way from the ground up, resulting in a tequila that has no compromise on quality and a brand that is committed to community and sustainability.”

Mike Dolan joins us with a El Conejo cocktail in hand.

Chef Andrew Gruel of Big Parm and the Calico Fish House

Our own Chef Andrew Gruel, the menu-maker behind the recently launched, full-service Calico Fish House (in the Sunset Beach area of Huntington Beach) and also the founder of Big Parm (New Jersey-style pizza) in the Mess Hall in Tustin provides another timely and informative “Ask the Chef” segment where Chef Andrew responds to listeners thoughtful inquiries.

Earlier in the week in Boston was the annual three-day Seafood Expo North America and Seafood Processing North America. It’s the largest Seafood Exposition in North America and holds international influence. Thousands of buyers and suppliers from around the world attend the exposition to meet, network and do business. Chef Andrew explains its significant, global importance.

Podcasts

Segment One: Show Preview with Executive Producer & Co-Host Andy Harris
Segment Two: Vega Vineyards & Farm with Proprietor Jimmy Loizides
Segment Three: Vega Vineyards & Farm with Winemaker Steve Clifton
Segment Four: Restaurateur Van Tan of Phnom Penh Noodle Shack, Long Beach Cambodian Restaurant Week Part One
Segment Five: Restaurateur Van Tan of Phnom Penh Noodle Shack, Long Beach Cambodian Restaurant Week Part Two
Segment Six: Mijenta Premium Tequila from Jalisco with Founder Mike Dolan Part One
Segment Seven: Mijenta Premium Tequila from Jalisco with Founder Mike Dolan Part Two
Segment Eight: Chef Andrew Gruel, Co-Host, with “Ask the Chef”

March 11: Big Island Chocolate Festival, Long Beach Cambodian Restaurant Week with Shlap Muan and Battambong BBQ, Formosa Café

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Podcasts

Segment One: Show Preview with Executive Producer & Co-Host Andy Harris
Segment Two: Big Island Chocolate Festival Preview with Stephanie Beeby, Event Chair
Segment Three: Long Beach Cambodian Restaurant Week Preview with Hawk Tea of Shlap Muan Part One
Segment Four: Long Beach Cambodian Restaurant Week Preview with Hawk Tea of Shlap Muan Part Two
Segment Five: Formosa Café in West Hollywood with Bobby Green of the 1933 Group Part One
Segment Six: Formosa Café in West Hollywood with Bobby Green of the 1933 Group Part Two
Segment Seven: Long Beach Cambodian Restaurant Week Preview with Chad “The Cambodian Cowboy” Phuong, Battambong BBQ
Segment Eight: Chef Andrew Gruel, Co-Host, with “Ask the Chef”

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

“The delicious flavors and aromas of chocolate will “Indulge the Senses” at the Big Island Chocolate Festival April 28-29 at the Waikoloa Beach Marriott Resort & Spa. The “Indulge the Senses with Chocolate” theme marks the festival’s 10th anniversary. In-person activities include culinary demonstrations for the home cook, cacao growing and processing seminars by industry experts, a new VIP-PLUS pre-gala Sunset & Pupu Pairing and a festive evening gala with culinary booths, chocolate fountain, entertainment, dancing, a silent auction and some surprises! Guests can enjoy unlimited wine, beer and a custom spritzer by Ola Brew, iced tea and coffee.” Event Chair Stephanie Beeby joins us with all the indulgent details.

“The inaugural Long Beach Cambodian Restaurant Week launches March 19-26, 2023. Long Beach Cambodian Restaurant Week will be a occasion to bring everyone to the table, from all walks of life, to showcase the city’s delicious Cambodian food scene. Organized by United Cambodian Community of Long Beach (UCC) a California registered 501(c)3 non-profit, along with Chef “T” Visoth Ouk, a renowned Khmer chef and pillar of the local Cambodian community, Long Beach Cambodian Restaurant Week will be an eight day event devoted to celebrating Cambodian and Southeast Asian fare in and around Long Beach. The event also seeks to highlight Cambodian-owned food businesses as well as Cambodian chefs and bartenders.” Shlap Muan (Khmer for chicken wings,) one of the participating restaurants, is the creation of Hawk and Sophia Tea. It started out as a modest sandwich shop in San Francisco as a way for the young couple to escape the corporate grind. Restaurateur Hawk Tea joins us to preview Long Beach Cambodian Restaurant Week with a plate of signature wings seasoned with Spicy Cambodian Dirt at the ready.

The Formosa Café in West Hollywood first opened its doors in 1939 making its new, revitalized debut in its 80th year in 2019 under the stewardship of the 1933 Group known for impressive and thoughtful historic renovations of iconic restaurants including, most recently, Tail o’the Pup. “1933 Group partner, Bobby Green, worked with local Los Angeles archivists and hospitality notables who helped to develop the new food and cocktail menu: a retrospective of Formosa’s culinary evolution since the 1920’s. The new Formosa not only transports guests back in time to the glory days of Hollywood, but with its new, refreshed menu guests are given another way to connect to a special part of Los Angeles gastronomic history, too.” The heart and soul of the revitalization of Formosa Café, Bobby Green of 1933 Group, joins us with chopsticks in hand.

Chef & Pitmaster Chad Phuong, also known as the Cambodian Cowboy, of Long Beach’s Battambong BBQ is a participant in the upcoming Long Beach Cambodian Restaurant Week. It’s real deal Texas-style BBQ with an inspired kick. No gimmicks here… Chef Chad Phuong is our guest with tongs in hand.

Our own Chef Andrew Gruel, the menu-maker behind the full-service Calico Fish House (in Huntington Beach) and also the founder of Big Parm (New Jersey-style pizza) in the Mess Hall in Tustin provides another timely and informative “Ask the Chef” segment where Chef Andrew responds to listeners thoughtful inquiries. If you have a successful restaurant concept what’s the best way to finance the expansion? Should the restaurateur seek investors, private financing or perhaps franchising? Chef Andrew has been down this path previously. We’ll “Ask the Chef.”

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

Stephanie Beeby of the Big Island Chocolate Festival

“The delicious flavors and aromas of chocolate will “Indulge the Senses” at the Big Island Chocolate Festival April 28-29 at the Waikoloa Beach Marriott Resort & Spa. The “Indulge the Senses with Chocolate” theme marks the festival’s 10th anniversary.”

“In-person activities include culinary demonstrations for the home cook, cacao growing and processing seminars by industry experts, a new VIP-PLUS pre-gala Sunset & Pupu Pairing and a festive evening gala with culinary booths, chocolate fountain, entertainment, dancing, a silent auction and some surprises! Guests can enjoy unlimited wine, beer and a custom spritzer by Ola Brew, iced tea and coffee.”

“We are returning to our original gala format with chefs staffing sweet and savory culinary booths,” says Stephanie Beeby, event chairperson. “This year we are debuting a VIP-PLUS package with entry Saturday night to both a Sunset & Pupu Pairing plus VIP gala section with table seating and exclusive wine and beer bar.”

In its 10th year, the celebration of chocolate is presented by the non-profit Kona Cacao Association (KCA).

A general admission gala ticket is $99 while a VIP-PLUS ticket is $189. Also available are specially priced event room packages at the Waikoloa Beach Marriott Resort. Educational activities and prices are detailed on the website. All event tickets are sold online and include additional tax and ticketing fees apply.

Event Chair Stephanie Beeby joins us with all the indulgent details.

Hawk Tea of Shlap Muan

The inaugural Long Beach Cambodian Restaurant Week launches March 19-26, 2023. “Long Beach Cambodian Restaurant Week will be a occasion to bring everyone to the table, from all walks of life, to showcase the city’s delicious Cambodian food scene.”

“Organized by United Cambodian Community of Long Beach (UCC) a California registered 501(c)3 non-profit, along with Chef “T” Visoth Ouk, a renowned Khmer chef and pillar of the local Cambodian community, Long Beach Cambodian Restaurant Week will be an eight day event devoted to celebrating Cambodian and Southeast Asian fare in and around Long Beach. The event also seeks to highlight Cambodian-owned food businesses as well as Cambodian chefs and bartenders.”

“Long Beach is home to the largest community of Cambodians outside of the country itself, many refugees settling in Long Beach after escaping the Khmer Rouge regime genocide of the late 1970s. The city’s own ‘Cambodia Town’ is a bustling collection of eateries, shops and retailers.”

Shlap Muan (Khmer for chicken wings,) one of the participating restaurants is the ambivalent creation of Hawk and Sophia Tea. It started out as a modest sandwich shop in San Francisco as a way for the young couple to escape the corporate grind.

“Hawk grew up working in his parent’s restaurant in Long Beach. Like most immigrant families looking to make a future for their children, his parents worked 7 days a week in a small Chinese-Cambodian restaurant. This meant all their children had to help out. Hawk remembers the long grinding hours and literal back breaking work. He promised himself well into his 20’s that he would never again work in a restaurant.”

Never “say never…” “Fast forward to 2018 and Hawk and Sophia both quit their jobs and opened a restaurant. The early going was rough. The Teas had a good sandwich, but not great. They had to do something that would separate them from all the other food establishments in San Francisco’s Financial District. Sophia suggested chicken wings.”

“Right away, it reminded Hawk of his dad’s chicken wings. Crispy, crunchy, juicy wings that were never oily. Hawk’s father’s wings had this wonderful sweet and spicy flavor that just brought him so many good memories. The flavors at Shlap Muan are all original to Hawk. His fondest childhood memories all revolved around cooking and eating Cambodian and Chinese foods. As Shlap Muan evolves, it always humbles and reminds Hawk of the happiness food brings to people.”

Hawk Tea joins us to preview Long Beach Cambodian Restaurant Week with a plate of signature wings seasoned with Spicy Cambodian Dirt at the ready.

Bobby Green of the 1933 Group

The Formosa Café in West Hollywood first opened its doors in 1939 making its new, revitalized debut in its 80th year in 2019 under the stewardship of the 1933 Group known for impressive and thoughtful historic renovations of iconic restaurants including, most recently, Tail o’the Pup.

“Located in 1939 across from the then-Samuel Goldwyn studio (now known as The Lot,) stars like Frank Sinatra, Humphrey Bogart, James Dean, and Elvis Presley would pop into the legendary Formosa Cafe regularly for dining and drinks. On any given day, patrons might have seen Ava Gardner dancing past the old, red leather booths, or John Wayne nursing a late-night scotch (he was caught making scrambled eggs in their kitchen one morning, after reportedly passing out in a booth the night before).”

“Among the artful interior design restorations by the 1933 Group is the full reveal of the iconic and original red trolley car, dating back to 1904 and is confirmed to be the oldest surviving red train car remaining in existence. Boxes of autographed celebrity photos and storage units of original memorabilia have thoughtfully made their way back into the Cafe.”

“1933 Group partner, Bobby Green, worked with local Los Angeles archivists and hospitality notables who helped to develop the new food and cocktail menu: a retrospective of Formosa’s culinary evolution since the 1920’s. The new Formosa not only transports guests back in time to the glory days of Hollywood, but with its new, refreshed menu guests are given another way to connect to a special part of Los Angeles gastronomic history, too.”

The heart and soul of the revitalization of Formosa Café, Bobby Green of 1933 Group, joins us with chopsticks in hand.

Chad Phoung of Battamboung BBQ

Chef & Pitmaster Chad Phuong, also known as the Cambodian Cowboy, of Long Beach’s Battambong BBQ is a participant in the upcoming Long Beach Cambodian Restaurant Week. It’s real deal Texas-style BBQ with an inspired kick. No gimmicks here…Chef Chad Phuong is our guest with tongs in hand.

This is a career change for Chef Phuong and, in a short time, he’s created a tremendous word-of-mouth following for his regular Long Beach BBQ pop-ups serviced by his rolling smoker. His acclaim is such that CBS’s Carter Evans featured Chef Chad in “The Dish” segment of “CBS Mornings” (National) in early November of last year.

Phuong learned all about the cuts of meat and pitmastering while working in a meat processing plant in Texas before returning to Long Beach. Chad survived the ravages of the Khmer Rouge regime in Cambodia and emigrated to the United States in 1980 with his Mother and siblings.

On Chef Chad’s regular menu are slow-smoked, 17-hour Brisket, Tri-Tip, Spare Ribs, Pulled Pork, Chicken, Cambodian Sausage, and Pork Belly. Also featured are Brisket Nom Pang and Tri-Tip Nom Pang sandwiches.

Battambong BBQ’s regular weekly schedule: Bixby Knolls Farmers Market (Thurs 3 p.m.-7 pm) Ten Mile Brewing (Fridays 12 p.m.-9 p.m.) Trademark Brewing (Sundays 12-7p.m.), Long Beach.

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

Our own Chef Andrew Gruel, the menu-maker behind the recently launched, full-service Calico Fish House (in the Sunset Beach area of Huntington Beach) and also the founder of Big Parm (New Jersey-style pizza) in the Mess Hall in Tustin provides another timely and informative “Ask the Chef” segment where Chef Andrew responds to listeners thoughtful inquiries.

If you have a successful restaurant concept what’s the best way (least risky) to finance the expansion? Should the restaurateur seek investors, private financing or perhaps franchising? Chef Andrew has been down this winding path previously. We’ll “Ask the Chef.”

Podcasts

Segment One: Show Preview with Executive Producer & Co-Host Andy Harris
Segment Two: Big Island Chocolate Festival Preview with Stephanie Beeby, Event Chair
Segment Three: Long Beach Cambodian Restaurant Week Preview with Hawk Tea of Shlap Muan Part One
Segment Four: Long Beach Cambodian Restaurant Week Preview with Hawk Tea of Shlap Muan Part Two
Segment Five: Formosa Café in West Hollywood with Bobby Green of the 1933 Group Part One
Segment Six: Formosa Café in West Hollywood with Bobby Green of the 1933 Group Part Two
Segment Seven: Long Beach Cambodian Restaurant Week Preview with Chad “The Cambodian Cowboy” Phuong, Battambong BBQ
Segment Eight: Chef Andrew Gruel, Co-Host, with “Ask the Chef”

March 4: Wolfgang Puck Catering, Poppy + Rose, Amar Santana, Pizza City Fest Los Angeles

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Podcasts

Segment One: Show Preview with Executive Producer & Co-Host Andy Harris
Segment Two: Chef Eric Klein, Senior Vice President Culinary & Partner, Wolfgang Puck Catering. The Oscars’ Governors Ball Cuisine
Segment Three: Masters of Taste Preview with Hosts and Culinary Masters Chef Michael Reed and Kwini Reed Part One
Segment Four: Masters of Taste Preview with Hosts and Culinary Masters Chef Michael Reed and Kwini Reed Part Two
Segment Five: Chef Amar Santana of Vaca and Broadway. Cheftestant for Bravo’s “Top Chef” Season 20 London Part One
Segment Six: Chef Amar Santana of Vaca and Broadway. Cheftestant for Bravo’s “Top Chef” Season 20 London Part Two
Segment Seven: Pizza City Fest Los Angeles Preview with Founder Steve Dolinsky
Segment Eight: Chef Andrew Gruel, Co-Host, with “Ask the Chef”

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

We first introduced Chef Eric Klein to the listeners of the “SoCal Restaurant Show” when he was the high- profile Executive Chef and Partner of Spago Las Vegas in the Forum Shops. Later Chef Eric transitioned (with a major promotion) to Senior Vice President Culinary – Partner at Wolfgang Puck Catering based at The Dolby Theater in Hollywood. Every year for over two-decades Wolfgang Puck Catering has had the honor and great responsibility of providing all celebratory food and beverage for the prestigious Governors Ball following the Academy Awards ceremony. 2023 is the 29th year celebration of the Governors Ball. As for the past several years this luxe menu was created by Wolfgang Puck and Eric Klein. The pastry design is by Kamel Guechida and Gary Larduinat. This year the Oscars return to the Dolby Theater in Hollywood on Sunday, March 12th. Chef Eric Klein takes a break from his active kitchens to join us for this exclusive preview.

“Come celebrate and be part of the sixth annual Masters of Taste, as L.A.’s premier outdoor, luxury food and beverage festival returns and will be taking place on Sunday, April 2nd, 2023, from 3:00 pm to 7:00 pm on the field of the iconic Pasadena Rose Bowl. 100% of the proceeds will directly benefit Union Station Homeless Services, a non-profit organization celebrating 50 years of providing homeless services and housing for thousands of neighbors. Masters of Taste is introducing Chef Michael Reed and Kwini Reed as Hosts of Masters of Taste 2023 which also marks the 6th Anniversary of this celebrated event. Masters of Taste 2023 Culinary Master and Host Chef Michael Reed is a classically trained chef and restaurateur, who has spent 19 years as a chef for restaurants across New York and Los Angeles. Today, Chef Reed is the co-owner and Executive Chef behind two Los Angeles restaurants, Poppy + Rose of Downtown Los Angeles, and Anaheim’s Poppy & Seed. In addition to the two concepts, Chef Reed and his wife and co-owner, Kwini Reed also run an upscale catering company, Root of All Food.” Chef Michael and Kwini Reed are our guests.

Bravo’s “Top Chef”debuts its 20th season with “World All-Stars” in London, on Thursday evening, March 9th. The new season of the Emmy-winning series feature 16 of its greatest competitors, representing 11 different “Top Chef” versions around the world. The chefs will battle it out throughout scenic London, before the grand finale in Paris. Orange County’s own Chef Amar Santana (Vaca adjacent to South Coast Plaza and Broadway by Amar Santana in Laguna Beach) will be one of the esteemed returning Cheftestants. Chef Amar takes a break from his busy kitchens for a preview of “Top Chef” Season 20 – London.

“The inaugural, first of its kind Pizza City Fest Los Angeles will take place April 29-30, 2023 at L.A. LIVE – Downtown Los Angeles’ Sports and Entertainment District – offering fans the unique opportunity to sample pizzas from Southern California’s best pizza makers all in one location over two days. Steve Dolinsky – a 13-time James Beard Award-winning food reporter and “The Food Guy” at NBC 5 Chicago – has turned his love of pizza into an all-encompassing endeavor. Now he hopes to bring that same experience to Los Angeles (as he did last year in Chicago) and showcase the diversity – in both geography and styles – that the region exemplifies.” We are previewing Pizza City Fest Los Angeles in multiple segments leading up to the event. Today we’ll meet Founder, Steve Dolinsky.

Our own Chef Andrew Gruel, the menu-maker behind the full-service Calico Fish House (in Huntington Beach) and also the founder of Big Parm (New Jersey-style pizza) in the Mess Hall in Tustin provides another timely and informative “Ask the Chef” segment where Chef Andrew responds to listeners thoughtful inquiries. Bring on the sweet and succulent shrimp, always a popular menu item. Chef Andrew tells us about the appeal of Fair Trade, 100 percent traceable wild blue Mexican shrimp.

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

Eric Klein of Wolfgang Puck Catering

We first introduced Chef Eric Klein to the listeners of the “SoCal Restaurant Show” when he was the high- profile Executive Chef and Partner of Spago Las Vegas in the Forum Shops. Later Chef Eric transitioned (with a major promotion) to Senior Vice President Culinary – Partner at Wolfgang Puck Catering based at the Dolby Theater in Hollywood.

Every year for over two-decades Wolfgang Puck Catering has had the honor and great responsibility of providing all celebratory food and beverage for the prestigious Governors Ball following the Academy Awards ceremony. 2023 is the 29th year celebration of the Governors Ball. As for the past several years this luxe menu was created by Wolfgang Puck and Eric Klein. The pastry design is by Kamel Guechida and Gary Larduinat. This year the Oscars return to the Dolby Theater in Hollywood on Sunday, March 12th.

Wolfgang Puck is flying in his Executive Chef at CUT London, Elliott Grover, to prepare Fish and Chips and oversee the Beef Wellington Carving Station. New creations for this year are the Ma Maison Chicken Salad and Wolfgang’s spin on Chicken & Waffles.

Chef Eric takes a break from his active kitchens to join us.

Michael and Kwini Reed of Poppy and Seed

“Come celebrate and be part of the sixth annual Masters of Taste, as L.A.’s premier outdoor, luxury food and beverage festival returns and will be taking place on Sunday, April 2nd, 2023, from 3:00 pm to 7:00 pm on the field of the iconic Pasadena Rose Bowl. 100% of the proceeds will directly benefit Union Station Homeless Services, a non-profit organization celebrating 50 years of providing homeless services and housing for thousands of neighbors.”

“Masters of Taste is introducing Chef Michael Reed and Kwini Reed as Hosts of Masters of Taste 2023 which also marks the 6th Anniversary of this celebrated event. Masters of Taste 2023 Culinary Master and Host Chef Michael Reed is a classically trained chef and restaurateur, who has spent 19 years as a chef for restaurants across New York and Los Angeles. Today, Chef Reed is the co-owner and Executive Chef behind two Los Angeles restaurants, Poppy + Rose of Downtown Los Angeles, and Anaheim’s Poppy & Seed. In addition to the two concepts, Chef Reed and his wife and co-owner, Kwini Reed also run an upscale catering company, Root of All Food.”

“In 2011, Chef Reed and Kwini Reed jointly created the high-end catering company, Root of All Food which specializes in high-end boutique catering, in-home cooking and events, and catering to Southern California. During the summer of 2014, Reed opened DTLA brunch darling, Poppy + Rose, a restaurant that specializes in classic American diner-fare made from scratch with a seasonal menu. He owns the restaurant alongside his wife, Kwini Reed. In 2021, Poppy & Seed opened, branching more upscale service and cuisine in a modern greenhouse setting. Located in the Anaheim Packing District, Poppy & Seed features a menu of refined American fare.”

“The sixth annual Masters of Taste 2023 is expected to bring over 3,000 food and beverage enthusiasts together for one afternoon to celebrate this exhilarating festival, which will include the finest fare from over 100 Culinary Masters and restaurants, delectable sweets prepared by L.A.’s top Sweet Masters, top Beverage Masters who will be featuring signature handcrafted cocktail tastings from over 25 spirit brands and top cocktail bars, a premier 50-Yard-Line Cocktail Bar, select wineries, local craft breweries, cold-pressed juices, cold brew coffee, live entertainment and much, much more.”

Ticket Information: Masters of Taste 2023 will take place on Sunday, April 2nd, 2023, and this is a 21+ event. A VIP Power Hour will be held from 3:00 pm to 4:00 pm and General Admission will be from 4:00 pm to 7:00 pm.

Chef Michael Reed and Kwini Reed are our guests.

Amar Santana at the Finale of Top Chef

Bravo’s “Top Chef” debuts its 20th season with “World All-Stars” in London, on Thursday evening, March 9th. The new season of the Emmy-winning series feature 16 of its greatest competitors, representing 11 different “Top Chef” versions around the world. The chefs will battle it out throughout scenic London, before the grand finale in Paris. Orange County’s own Chef Amar Santana (Vaca adjacent to South Coast Plaza and Broadway by Amar Santana in Laguna Beach) will be one of the esteemed returning Cheftestants.

Chef Amar is a “Top Chef” veteran and characterized as a fierce competitor. In a spectacular and memorable finale he was judged the 1st runner up for “Top Chef” Season 13 – California narrowly missing the coveted top spot. He was then invited back for “Top Chef” Season 18 – Portland as a member of the elite judging panel.

Chef Amar takes a break from his busy kitchens to join us with a preview of “Top Chef” Season 20 – London.

Sail in style with Chef Amar on a premium Douro River Valley (a UNESCO World Heritage Site) cruise for 7 nights (starting November 5th.) around Porto, Portugal (the City of Bridges) on a Uniworld boutique river cruise. Also a visit to Spain’s glorious city of Salamanca. On-board cooking classes with Chef Amar will feature fresh, regional produce. Also learn the art of Spanish winemaking and Ports from Porto with visits to some of Chef Amar’s favorite wineries in the region featured on the Wine Lists at Vaca and Broadway by Amar Santana.

Steve Dolinsky and Andreew Gruel

“The inaugural, first of its kind Pizza City Fest Los Angeles will take place April 29-30, 2023 at L.A. LIVE – Downtown Los Angeles’ Sports and Entertainment District – offering fans the unique opportunity to sample pizzas from Southern California’s best pizza makers all in one location over two days. Steve Dolinsky – a 13-time James Beard Award-winning food reporter and “The Food Guy” at NBC 5 Chicago – has turned his love of pizza into an all-encompassing endeavor. Now he hopes to bring that same experience to Los Angeles (as he did last year in Chicago) and showcase the diversity – in both geography and styles – that the region exemplifies.”

“I’ve seen the L.A. pizza scene explode recently, having visited about 60 places while researching over the past year,” said Dolinsky. “But with so much great pizza spread out from Santa Barbara to San Diego, there needed to be a way to highlight these artisans all in one place. Not only will we do that, but we’ll also bring together some of the most talented local pizza pros to share their knowledge and expertise with home cooks.”

We are previewing Pizza City Fest Los Angeles in multiple segments leading up to the event. Today we’ll meet the Founder of Pizza City Fest Los Angeles, Steve Dolinsky.

Tickets for Pizza City Fest Los Angeles start at $95. For more information and to purchase tickets, please visit Pizza City’s Ticketing page or call 1-877-234-8425.

Chef Andrew Gruel of Big Parm and the Calico Fish House

Our own Chef Andrew Gruel, the menu-maker behind the recently launched, full-service Calico Fish House (in the Sunset Beach area of Huntington Beach) and also the founder of Big Parm (New Jersey-style pizza) in the Mess Hall in Tustin provides another timely and informative “Ask the Chef” segment where Chef Andrew responds to listeners thoughtful inquiries.

Bring on the sweet and succulent shrimp, always a popular menu item. Chef Andrew tells us about the appeal of Fair Trade, 100 percent traceable wild blue Mexican shrimp.

Chef Andrew and Lauren Gruel have a new fast casual concept, Burger 101, coming soon to the 2-level, Kitchen United complex on the 3rd St. Promenade in Santa Monica. It’s Chef Andrew’s version of a value-priced, honest burger (and loaded fries) using quality ingredients including a premium burger patty sourced from West Coast Prime Meats. He’ll also launch a casual Mexican concept there, Lolo’s Tacos, specializing in clean and simple tacos, burritos and standout specialty sauces.

Podcasts

Segment One: Show Preview with Executive Producer & Co-Host Andy Harris
Segment Two: Chef Eric Klein, Senior Vice President Culinary & Partner, Wolfgang Puck Catering. The Oscars’ Governors Ball Cuisine
Segment Three: Masters of Taste Preview with Hosts and Culinary Masters Chef Michael Reed and Kwini Reed Part One
Segment Four: Masters of Taste Preview with Hosts and Culinary Masters Chef Michael Reed and Kwini Reed Part Two
Segment Five: Chef Amar Santana of Vaca and Broadway. Cheftestant for Bravo’s “Top Chef” Season 20 London Part One
Segment Six: Chef Amar Santana of Vaca and Broadway. Cheftestant for Bravo’s “Top Chef” Season 20 London Part Two
Segment Seven: Pizza City Fest Los Angeles Preview with Founder Steve Dolinsky
Segment Eight: Chef Andrew Gruel, Co-Host, with “Ask the Chef”

February 25: SoCalGas Foodservice Equipment Expo, ESBC Slice and Pint, Ross Pangilinan, Waikoloa Beach Marriott Resort & Spa

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Podcasts

Segment One: Show Preview with Executive Producer & Co-Host Andy Harris
Segment Two: Preview of The Gas Co’s 10th Annual Foodservice Equipment Expo
Segment Three: Preview of The Gas Co’s 10th Annual Foodservice Equipment Expo & On-Bill Financing
Segment Four: ESBC’s Slice + Pint, El Segundo with Thomas Kelley, Chief Innovation Officer. Preview of Pizza City Fest Los Angeles Part One
Segment Five: ESBC’s Slice + Pint, El Segundo with Thomas Kelley, Chief Innovation Officer. Preview of Pizza City Fest Los Angeles Part Two
Segment Six: Preview of OC Restaurant Week with Chef & Restaurateur Ross Pangilinan of Populaire, Terrace by Mix Mix and Verdant
Segment Seven: Preview of 10th Annual Big Island Chocolate Festival at the Waikoloa Beach Marriott Resort, Hawaii
Segment Eight: Chef Andrew Gruel, Co-Host, with “Ask the Chef”

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

SoCalGas is hosting the 10th Annual SoCalGas Foodservice Equipment Expo (2 days) on Tuesday, April 25th and Wednesday, April 26th from 10:00 a.m. to 3:00 p.m. at the SoCalGas Energy Resource Center in Downey. “With no-cost registration, the 10th annual Foodservice Equipment Expo provides an opportunity to Reconnect, Rebuild, and Innovate at one of the industry’s largest West Coast showcases of natural gas and energy-efficient commercial foodservice equipment. Leading industry manufacturers will display and demonstrate their brands as attendees visit booths and live-action cooking stations, sample artisan foods cooked on a variety of natural gas equipment, network, and learn about available rebates.” SoCalGas Co.’s Gina Christian (Foodservice Technical Specialist) and Carmen Oliver (Customer Programs Advisor) are our guides.

“The inaugural, first of its kind Pizza City Fest Los Angeles will take place April 29-30, 2023 at L.A. LIVE – Downtown Los Angeles’ Sports and Entertainment District – offering fans the unique opportunity to sample pizzas from Southern California’s best pizza makers all in one location over two days. Steve Dolinsky – a 13-time James Beard Award-winning food reporter and “The Food Guy” at NBC 5 Chicago – has turned his love of pizza into an all-encompassing endeavor. Now he hopes to bring that same experience to Los Angeles (as he did last year in Chicago) and showcase the diversity – in both geography and styles – that the region exemplifies.” We are previewing Pizza City Fest Los Angeles in multiple segments leading up to the event. Today we’ll meet the team from The El Segundo Brewing Co’s Slice and Pint in El Segundo one of Steve Dolinsky’s hand-picked pizzerias of distinction sampling their slices on Saturday, April 29th.

“The 15th Anniversary of Orange County Restaurant Week returns on Sunday, March 5 and runs through Saturday, March 11. This year’s event highlights more than 165 restaurants that have crafted thoughtful menus and cocktails designed to showcase Orange County’s diverse dining options.” Chef/Restauranteur Ross Pangilinan is participating in OC Restaurant Week with Terrace By Mix Mix and Populaire at South Coast Plaza, and Verdant at the Orange County Museum of Art. Chef Ross joins us with all his enticing OC Restaurant Week menu highlights.

“The delicious flavors and aromas of chocolate will “Indulge the Senses” at the Big Island Chocolate Festival (Hawaii) April 28-29 at the Waikoloa Beach Marriott Resort & Spa. The “Indulge the Senses with Chocolate” theme marks the festival’s 10th anniversary. In-person activities include culinary demonstrations for the home cook, cacao growing and processing seminars by industry experts, a new VIP-PLUS pre-gala Sunset & Pupu Pairing and a festive evening gala with culinary booths, chocolate fountain, entertainment, dancing, a silent auction and some surprises! Guests can enjoy unlimited wine, beer and a custom spritzer by Ola Brew, iced tea and coffee. A general admission gala ticket is $99 while a VIP-PLUS ticket is $189. Also available are specially priced event room packages at the Waikoloa Beach Marriott Resort. The Waikoloa Beach Marriott Resort’s John Dominguez (Director of Sales and Marketing) joins us with the details of the special Hotel Package.

Our own Chef Andrew Gruel, the menu-maker behind the full-service Calico Fish House (in Huntington Beach) and also the founder of Big Parm (New Jersey-style pizza) in the Mess Hall in Tustin provides another timely and informative “Ask the Chef” segment where Chef Andrew responds to listeners thoughtful inquiries. We’re picking up the conversation about some tipping oddities. Some full-service restaurants are now adding a “Mandatory Service Charge” to restaurant bills for parties of less than 6 guests. Is this a tip? What about a 4 to 5 per cent surcharge added for “employee health care”? What’s right? We’ll ask the chef. Bring on the shrimp….Chef Andrew also tells us about Fair Trade, wild blue Mexican shrimp.

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

Gina Christian of SoCal Gas

SoCalGas is hosting the 10th Annual SoCalGas Foodservice Equipment Expo (2 days) on Tuesday, April 25th and Wednesday, April 26th from 10:00 a.m. to 3:00 p.m. at the SoCalGas Energy Resource Center in Downey.

“With no-cost registration, the 10th annual Foodservice Equipment Expo provides an opportunity to Reconnect, Rebuild, and Innovate at one of the industry’s largest West Coast showcases of natural gas and energy-efficient commercial foodservice equipment. Leading industry manufacturers will display and demonstrate their brands as attendees visit booths and live-action cooking stations, sample artisan foods cooked on a variety of natural gas equipment, network, and learn about available rebates.”

SoCalGas Co.’s Gina Christian (Foodservice Technical Specialist) and Carmen Oliver (Customer Programs Advisor) are our guides.

Carmen Oliver of the Gas Company

Carmen will also talk about SoCalGas Co’s ongoing “try before you buy” program for restaurant equipment centered at SoCalGas’ Foodservice Equipment Center. Foodservice professionals have the opportunity to try more than 125 pieces of commercial equipment from 60 different manufacturers. There are also attractive rebates available.

Also joining us is SoCalGas’ Joe Frausto, the On-Bill Financing Program Manager, to explain the SoCal Gas program offering interest free financing for the purchase and installation of equipment covered by SoCalGas’ energy efficiency programs.

Thomas Kelley of El Segundo Brewing and ESBC Slice and Pint

“The inaugural, first of its kind Pizza City Fest Los Angeles will take place April 29-30, 2023 at L.A. LIVE – Downtown Los Angeles’ Sports and Entertainment District – offering fans the unique opportunity to sample pizzas from Southern California’s best pizza makers all in one location over two days. Steve Dolinsky – a 13-time James Beard Award-winning food reporter and “The Food Guy” at NBC 5 Chicago – has turned his love of pizza into an all-encompassing endeavor. Now he hopes to bring that same experience to Los Angeles (as he did last year in Chicago) and showcase the diversity – in both geography and styles – that the region exemplifies.”

We are previewing the upcoming Pizza City Fest Los Angeles in multiple segments leading up to the event. Today we’ll meet the team from the El Segundo Brewing Co’s Slice and Pint in El Segundo one of Steve Dolinsky’s hand-picked pizzerias of distinction sampling their slices on Saturday, April 29th.

El Segundo Brewing Company’s The Slice & Pint is the restaurant spinoff of the successful El Segundo Brewing Company, one of the first craft brewers in the South Bay. They just celebrated their 4th year anniversary. On the menu are a variety of pizzas (by-the-slice, too) created from a dough that ferments and proofs for multiple days, and creative salads and sandwiches. Chief Vision Officer for ESBC, Thomas Kelley joins us to celebrate the anniversary with a slice and pint (maybe some wings, too?).

Ross Pangilinan of Mix Mix Kitchen Bar

“The 15th Anniversary of Orange County Restaurant Week returns on Sunday, March 5 and runs through Saturday, March 11. This year’s event highlights more than 165 restaurants that have crafted thoughtful menus and cocktails designed to showcase Orange County’s diverse dining options.” “Diners have an opportunity to partake in a variety of Prix-Fixe Menus ranging from $15 to $45; romance-infused Date Night Menus and thoughtfully curated Luxe Menus for indulgent experiences. Diners will be able to find participating restaurants and search menus by price online.

Chef/Restauranteur Ross Pangilinan is participating in OC Restaurant Week with Terrace By Mix Mix and Populaire at South Coast Plaza, and Verdant at the Orange County Museum of Art. Chef Ross joins us with all his salivating OC Restaurant Week menu highlights.

John Dominguez of the Waikoloa Beach Marriott Resort

“The delicious flavors and aromas of chocolate will “Indulge the Senses” at the Big Island Chocolate Festival (Hawaii) April 28-29 at the Waikoloa Beach Marriott Resort & Spa. The “Indulge the Senses with Chocolate” theme marks the festival’s 10th anniversary.”

“In-person activities include culinary demonstrations for the home cook, cacao growing and processing seminars by industry experts, a new VIP-PLUS pre-gala Sunset & Pupu Pairing and a festive evening gala with culinary booths, chocolate fountain, entertainment, dancing, a silent auction and some surprises! Guests can enjoy unlimited wine, beer and a custom spritzer by Ola Brew, iced tea and coffee.”

A general admission gala ticket is $99 while a VIP-PLUS ticket is $189. Also available are specially priced event room packages at the Waikoloa Beach Marriott Resort.

The Waikoloa Beach Marriott Resort’s John Dominguez (Director of Sales and Marketing) joins us with the details of the Hotel Package.

Chef Andrew Gruel of Big Parm and the Calico Fish House

Our own Chef Andrew Gruel, the menu-maker behind the recently launched, full-service Calico Fish House (in the Sunset Beach area of Huntington Beach) and also the founder of Big Parm (New Jersey-style pizza) in the Mess Hall in Tustin provides another timely and informative “Ask the Chef” segment where Chef Andrew responds to listeners thoughtful inquiries.

We’re picking up the conversation about some tipping oddities. Some full-service restaurants are now adding a “Mandatory Service Charge” to restaurant bills for parties of less than 6 guests. Is this a tip? What about a 4 to 5 per cent surcharge added for “employee health care”? What’s right? We’ll ask the chef. Bring on the shrimp…. Chef Andrew also tells us about Fair Trade, wild blue Mexican shrimp.

Chef Andrew and Lauren Gruel have a new fast casual concept, Burger 101, coming soon to the 2-level, Kitchen United complex on the 3rd St. Promenade in Santa Monica. It’s Chef Andrew’s version of a value-priced, honest burger (and loaded fries) using quality ingredients including a premium burger patty sourced from West Coast Prime Meats. He’ll also launch a casual Mexican concept there, Lolo’s Tacos, specializing in clean and simple tacos, burritos and standout specialty sauces.

Podcasts

Segment One: Show Preview with Executive Producer & Co-Host Andy Harris
Segment Two: Preview of The Gas Co’s 10th Annual Foodservice Equipment Expo
Segment Three: Preview of The Gas Co’s 10th Annual Foodservice Equipment Expo & On-Bill Financing
Segment Four: ESBC’s Slice + Pint, El Segundo with Thomas Kelley, Chief Innovation Officer. Preview of Pizza City Fest Los Angeles Part One
Segment Five: ESBC’s Slice + Pint, El Segundo with Thomas Kelley, Chief Innovation Officer. Preview of Pizza City Fest Los Angeles Part Two
Segment Six: Preview of OC Restaurant Week with Chef & Restaurateur Ross Pangilinan of Populaire, Terrace by Mix Mix and Verdant
Segment Seven: Preview of 10th Annual Big Island Chocolate Festival at the Waikoloa Beach Marriott Resort, Hawaii
Segment Eight: Chef Andrew Gruel, Co-Host, with “Ask the Chef”

February 18: Conscious Bean, Team USA at Bocuse d’Or, Butcher’s House Brasserie

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Podcasts

Segment One: Show Preview with Executive Producer & Co-Host Andy Harris
Segment Two: Matthew Evilsizor, Founder, Conscious Bean – “The Coffee Whisperer” Part One
Segment Three: Matthew Evilsizor, Founder, Conscious Bean – “The Coffee Whisperer” Part Two
Segment Four: Team USA 2023 with Head Chef Jeffery Hayashi and Commis Franco Fugel, Bocuse d’Or Culinary Competition Part One
Segment Five: Team USA 2023 with Head Chef Jeffery Hayashi and Commis Franco Fugel, Bocuse d’Or Culinary Competition Part Two
Segment Six: Butcher’s House Brasserie (Costa Mesa) with Chef-Owner Jeoffrey Offer Part One
Segment Seven: Butcher’s House Brasserie (Costa Mesa) with Chef-Owner Jeoffrey Offer Part Two

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

“Conscious Bean is a wellness-based, boutique micro roaster and caffeination design firm, focusing on cafe development, event services, custom tailored coffee subscriptions and corporate coffee programs for elite private and commercial application. Born in Los Angeles, the City of Angels, on November 11, 2011, with headquarters in Orange County, California, Conscious Bean is the brainchild of founder and caffeine visionary, Matthew Evilsizor.” Conscious Coffee’s Matt Evilsizor is our guest with the perfectly brewed cup of premium coffee in hand.

In late January Head Chef Jeffery Hayashi, Commis Franco Fugel and Head Coach Robert Sulatycky (Team USA 2023) represented their country at the world’s most prestigious cooking competition, The Bocuse d’Or International Culinary Competition in Lyon, France.

Teams of some of the most brilliant culinary minds from 24 countries across the world gathered in Lyon, France, where they competed in the most rigorous and celebrated cooking competition in the world.

“Team USA (supported by the Ment’or Foundation) competed on Monday, January 23rd and presented their platter “Postcard From Hawaii,” an homage to Chef Hayashi’s home. Their platter presentation contained the mandatory protein of monkfish, which was roasted and featured monkfish jus, ragout of mussels, hen egg custard and avocado green goddess. To further test each country’s creative abilities, each team developed a “Feed the Kids” menu, featuring a three-course meal highlighting pumpkin and egg as the main ingredients.” Team USA’s Head Chef Jeffery Hayashi and Commis Franco Fugel are our guests.

“Helmed by Chef-Owner Jeoffrey Offer, Butcher’s House Brasserie (Costa Mesa) is an award-winning modern brasserie centered around the antique art of butchery. The menu boasts dry-aged meats and rustic brasserie-style dishes representative of his hometown Toulouse in the south of France. From the kitchen to the bar, craftsmanship is displayed as chefs expertly trim and truss premium cuts of meat while bartenders stir and shake soju-based spirits into French-inspired elixirs. With an atmosphere of warm masculinity, the dining room at Butcher’s House allows guests to escape into a rich bottle of Bordeaux, while its sunny courtyard-facing patio presents the perfect locale for a chilled glass of rose.” Chef Jeoffrey Offer joins us with antique clever in hand.

Our own Chef Andrew Gruel, the menu-maker behind the full-service Calico Fish House (in Huntington Beach) and also the founder of Big Parm (New Jersey-style pizza) in the Mess Hall in Tustin provides another timely and informative “Ask the Chef” segment where Chef Andrew responds to listeners thoughtful inquiries. Some full-service restaurants are now adding a “Mandatory Service Charge” to restaurant bills for parties of less than 6 guests. Is this a tip? What about a 4 to 5 per cent surcharge added for “employee health care”? When you use a credit card some of the signature printouts give you suggested tip amounts. Some calculate the suggested tip based on the includes sales tax and others calculate net of tax. What’s right? We’ll ask the chef.

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

Matthew Evilsizor

“Conscious Bean is a wellness-based, boutique micro roaster and caffeination design firm, focusing on cafe development, event services, custom tailored coffee subscriptions and corporate coffee programs for elite private and commercial application. Born in Los Angeles, the City of Angels, on November 11, 2011, with headquarters in Orange County, California. Conscious Bean is the brainchild of founder and caffeine visionary, Matthew Evilsizor.”

“Coffee to Conscious Bean, is the manifestation of love. It’s the dedication of many hands, hearts & the recurring gift of mother earth. Conscious Bean works daily to honor this gift, sharing their vision of earth’s exceptional offerings, crafted for your ritual.”

“It is dedication, vigilance, obsessive attention to detail and honest partnership. Conscious Bean’s visionary coffees are the tangible representation of owner Matthew Evilsizor and long- time friend and master roaster, Shawn Anderson of Old Town Roastery fame. Their dedicated partnership, along with a long chain of advocates, farms, importers and a few secret weapons, manifest some of the most rare and exceptional offerings from around the planet. Without the passion, vigilance, and skill of these souls, what Conscious Bean represents would not be possible.”

“Conscious Bean also handcrafts award-winning coffee in small batches for one-of-a-kind coffee subscriptions.”

“20% of Conscious Bean’s wholesale sales go to interest free loans for small coffee farms around the world.”

Conscious Coffee’s Matt Evilsizor is our guest with the perfectly brewed cup of premium coffee in hand.

Jeffrey Hayashi is the head chef for the 2021 Bocuse D'Or

In late January Head Chef Jeffery Hayashi, Commis Franco Fugel and Head Coach Robert Sulatycky (Team USA 2023) represented their country at the world’s most prestigious cooking competition, The Bocuse d’Or International Culinary Competition in Lyon, France.

“Teams of some of the most brilliant culinary minds from 24 countries across the world gathered in Lyon, France, where they competed in the most rigorous and celebrated cooking competition in the world.”

“Team USA (supported by the Ment’or Foundation) competed on Monday, January 23rd and presented their platter “Postcard From Hawaii,” an homage to Chef Hayashi’s home. Their platter presentation contained the mandatory protein of monkfish, which was roasted and featured monkfish jus, ragout of mussels, hen egg custard and avocado green goddess. The platter presentations were designed by Martin Kastner of Crucial Detail, LLC. To further test each country’s creative abilities, each team developed a “Feed the Kids” menu, featuring a three-course meal highlighting pumpkin and egg as the main ingredients. Team USA artfully presented their menu, drawing inspiration from childhood fairy tales of “Cinderella,” “The Goose That Laid The Golden Eggs,” and “Snow White.””

Commis Franco Fugel

“Head Chef Jeffery Hayashi notes, “I am honored to have represented Team USA at this esteemed global culinary competition. I would not be here without the support of all the members of Team USA, but particularly that of my Commis, Franco Fugel and our Head Coach Robert Sulatycky. This was an opportunity of a lifetime for a chef and I will treasure this experience throughout my culinary journey.””

Ment’or is the non-profit organization that is responsible for recruiting, training and supporting Team USA.

Team USA’s Head Chef Jeffery Hayashi and Commis Franco Fugel are our guests.

Jeoffrey Offer of Butcher's House Brasserie

“Butcher’s House Brasserie, the award-winning brasserie helmed by Chef-Owner Jeoffrey Offer, celebrated its 1st Anniversary last December. In its first year, Butcher’s House garnered critical acclaim as the ‘2022 Restaurant of the Year’ by Orange Coast Magazine and earned coveted recognition in the Orange County Register’s ‘75 Best Restaurants’ list. The restaurant, now in its second year, has introduced a new menu that artfully juxtaposes the antique craft of butchery with contemporary French dining.”

“Butcher’s House celebrates cuisine du terroir, focusing on wood-fired steaks, dry-aged, and butchered in-house. Classic and contemporary converge on Offer’s new menu as time-honored techniques intersect with his inspirations from the avant-garde dining culture of modern France. The new menu is complemented by a thoughtfully curated wine program offering guests an exploration through the various growing regions of France.”

“If you were to visit France today, you’d find that restaurants shaping the modern dining scene focus on simple, good food served in a warm, inviting atmosphere. That is what we’re creating at Butcher’s House,” adds Offer. “Simply prepared dishes allow the quality and seasonality of ingredients to take center stage. There is beauty in simplicity, and my style of cooking reflects that.”

“New-to-the-menu starters include a woodfire-grilled Rustic Carpaccio with thinly sliced thyme and garlic-marinated filet with Gribiche sauce; and a Burrata with grilled acorn squash topped with basil, olive oil, and saba. Accompaniments like Ratatouille and duck-fat Roasted Potatoes serve as classic complements to Offer’s selection of Butcher’s Choice cuts, while playful options like Butcher’s Fries are topped with pork belly and melted raclette cheese. Dishes like the Merguez Boulette (beef & lamb marinated with traditional spices) and the signature Butcher’s Burger with dry-aged beef, confit onions, and Comté cheese provide a glimpse into France’s contemporary dining scene. Offer’s hometown is celebrated in traditional dishes like the Toulouse Sausage, while his classical French training shines through dishes like Duck Confit, a slow-cooked duck leg marinated in duck fat served with Cassoulet-style beans.”

“To complement his new dinner menu, Offer also launched a new wine program that expertly explores France’s most illustrious growing regions. A curated list features everything from elegant Champagnes and bold grand cru Burgundies to robust blends from the sun-drenched vineyards of the Southern Rhone.  In 2023 guests can look forward to a monthly series of multi-course wine-paired dinners exploring each growing region and its unique cuisine du terroir. Offer has tapped special co-hosts and wine experts to guide guests with tasting notes for each region.”

Butcher’s House is located at SoCo in Costa Mesa (3321 Hyland Ave. Ste. D) and is open for dinner nightly from 5 p.m. – 9:30 p.m. and weekend brunch from 11 a.m. – 2:30 p.m.

Chef Andrew Gruel of Big Parm and the Calico Fish House

Our own Chef Andrew Gruel, the menu-maker behind the recently launched, full-service Calico Fish House (in the Sunset Beach area of Huntington Beach) and also the founder of Big Parm (New Jersey-style pizza) in the Mess Hall in Tustin provides another timely and informative “Ask the Chef” segment where Chef Andrew responds to listeners thoughtful inquiries.

Some full-service restaurants are now adding a “Mandatory Service Charge” to restaurant bills for parties of less than 6 guests. Is this a tip ? What about a 4 to 5 per cent surcharge added for “employee health care”? When you use a credit card some of the signature printouts give you a range of suggested tip amounts. Some calculate the suggested tip based on the included sales tax and others calculate net of tax. What’s right? (In parts of California this can add an additional 1 per cent to the bill.) We’ll ask the chef.

Chef Andrew and Lauren Gruel have a new fast casual concept, Burger 101, coming soon to the 2-level, Kitchen United complex on the 3rd St. Promenade in Santa Monica. It’s Chef Andrew’s version of a value-priced, honest burger (and loaded fries) using quality ingredients including a premium burger patty sourced from West Coast Prime Meats. He’ll also launch a casual Mexican concept there, Lolo’s Tacos, specializing in clean and simple tacos, burritos and standout specialty sauces.

Podcasts

Segment One: Show Preview with Executive Producer & Co-Host Andy Harris
Segment Two: Matthew Evilsizor, Founder, Conscious Bean – “The Coffee Whisperer” Part One
Segment Three: Matthew Evilsizor, Founder, Conscious Bean – “The Coffee Whisperer” Part Two
Segment Four: Team USA 2023 with Head Chef Jeffery Hayashi and Commis Franco Fugel, Bocuse d’Or Culinary Competition Part One
Segment Five: Team USA 2023 with Head Chef Jeffery Hayashi and Commis Franco Fugel, Bocuse d’Or Culinary Competition Part Two
Segment Six: Butcher’s House Brasserie (Costa Mesa) with Chef-Owner Jeoffrey Offer Part One
Segment Seven: Butcher’s House Brasserie (Costa Mesa) with Chef-Owner Jeoffrey Offer Part Two

February 11: The Vegetarian Reset, Hatchet Hall, Delhi Belly, Salt & Straw

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Podcasts

Segment One: Show Preview with Executive Producer & Co-Host Andy Harris
Segment Two: The Vegetarian Reset – 75 Low Carb, Plant-Forward Recipes from Around the World with Author Vasudha Viswanath Part One
Segment Three: The Vegetarian Reset – 75 Low Carb, Plant-Forward Recipes from Around the World with Author Vasudha Viswanath Part Two
Segment Four: Executive Chef Wes Whitsell, Hatchet Hall, Culver City Part One
Segment Five: Executive Chef Wes Whitsell, Hatchet Hall, Culver City Part Two
Segment Six: Delhi Belly in Alhambra with Chef / Co-Owner Sagar Ghosh
Segment Seven: Tyler Malek, Head Ice Cream Innovator, Salt & Straw, Portland
Segment Eight: Chef Andrew Gruel, Co-Host, with “Ask the Chef”

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

“Is the global transition to “plant-based” headed in the right direction? How sustainable is a plant-based diet if it revolves around refined carbs like bread, rice and noodles, or fake meat, uninspiring salads, and sugary smoothies? The Vegetarian Reset – 75 Low Carb, Plant-Forward Recipes from Around the World by Vasudha Viswanath celebrates a lifestyle where a foodie’s sensibility intersects with eating healthy. It solves the never-ending dilemma that vegetarians face – is life fun when you eat a salad every day or is your health taking a backseat when you eat a big bowl of rice or pasta without enough protein?” Vasudha Viswanath joins us with as slice of her signature Zucchini Bread at the ready.

“Hatchet Hall in Culver City (on the border with Los Angeles) is your lively neighborhood restaurant and bar (with a Michelin Star) focusing on the simplicity of quality ingredients, relationships to their farmers, and a relaxed good time. Hatchet Hall 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 and Chef Wes Whitsell’s creativity, 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”. Chef Wes takes a break from his busy kitchen to be with us.

Sagar Ghosh’s Delhi Belly Modern Indian Bistro (Alhambra) menu turns historic northern and southern formal classics, along with eastern Indian street food favorites into gourmet fare. It is a dream realized for both chefs to be only one of a handful of places in the country to offer this carefully curated assortment. Dishes are prepared from scratch in an airy, brand new open kitchen complete with a tandoor. Chef-proprietor, Sagar Ghosh, Executive Chef Partner Sourav Biswas, and commercial partner Sridhar Sambangi are behind the new venture. Chef Sagar Ghosh takes a break from his tandoor to join us.

“Co-founded by cousins Kim and Tyler Malek, Salt & Straw crafts award-winning ice cream that tells the story of artisans, farmers and meaningful food moments. Head Ice Cream Innovator Tyler Malek, whose recipes have been published in numerous national food magazines, creates a menu of 12 classic flavors, alongside monthly rotating menus that reflect culinary trends, seasonality of ingredients and relevant cultural moments. To celebrate the month of chocolate and love (February,) Salt & Straw’s new limited-time Chocolatiers Series features flavors that are made in partnership with local chocolatiers from each of the five markets (including L.A.’s Compartes Chocolate) where Salt & Straw shops are located.” Salt & Straw’s Ice Cream Innovator Tyler Maleck joins us

Our own Chef Andrew Gruel, the menu-maker behind the full-service Calico Fish House (in Huntington Beach) and also the founder of Big Parm (New Jersey-style pizza) in the Mess Hall in Tustin provides another timely and informative “Ask the Chef” segment where Chef Andrew responds to listeners thoughtful inquiries. Plant based-foods at the center of the plate are here to stay but there are genuine concerns about highly processed meat substitutes. Detractors refer to these menu items as fake meat. Can a chef create a plant-based dish that tastes great but is also composed of ingredients that are not highly processed? Chef Andrew has experience perfecting this to please both discriminating vegetarians and omnivores with Butterleaf in Irvine. We’ll ask the chef.

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

Vasudha Viswanath of the Vegetarian Reset

“Is the global transition to “plant-based” headed in the right direction? How sustainable is a plant-based diet if it revolves around refined carbs like bread, rice and noodles, or fake meat, uninspiring salads, and sugary smoothies? The Vegetarian Reset – 75 Low Carb, Plant-Forward Recipes from Around the World by Vasudha Viswanath celebrates a lifestyle where a foodie’s sensibility intersects with eating healthy. It solves the never-ending dilemma that vegetarians face – is life fun when you eat a salad every day or is your health taking a backseat when you eat a big bowl of rice or pasta without enough protein? The Vegetarian Reset has 75 low-carb and high-protein recipes that are rooted in whole foods like vegetables, legumes, spices, and healthy fats.”

Vasudha Viswanath joins us with as slice of her signature Zucchini Bread at the ready.

“In her debut cookbook, Vasudha takes her readers on a little trip around the world, to draw inspiration from an array of traditional cuisines from east to west. Her recipes put vegetables front and center – for example, using riced cauliflower or spiralized vegetables in lieu of white rice or noodles, and creating breads out of less-processed alternatives like chickpea and almond flour. Smoothies are refreshingly savory, and desserts are lightly sweetened with whole fruit. Due to their focus on vegetables, the recipes in this book tend to be moderately low-carb and are predominantly gluten-free. Nutritional facts are provided for each recipe. Moderate amounts of full-fat dairy and eggs are called for in some recipes, but vegan alternatives are often suggested as well.”

“Vasudha Viswanath is the founder of We Ate Well, a community for foodies that focuses on eating mindfully and sustainably on a vegetarian diet. She has been a lifelong vegetarian and passionate home cook. Her journey into eating healthy started with a doctor’s note about her elevated blood sugar after a routine physical. She transformed the way she cooks to cut out excessive starch and sugar and has never felt better. After spending over a decade on Wall Street where she specialized in technology and business strategy, Vasudha left her career in finance to write a cookbook and create We Ate Well. She grew up in Bangalore, India and now lives in New York City with her husband and daughter.”

Wes Whitsell of Hatchet Hall

“Hatchet Hall in Culver City (on the border with Los Angeles) is your lively neighborhood restaurant and bar (with a Michelin Star) focusing on the simplicity of quality ingredients, relationships to their farmers, and a relaxed good time.”

“Hatchet Hall 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 and Chef Wes Whitsell’s creativity, 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.”

“The wine list is regularly updated with limited runs on by the glass options, focusing on the culture and history of the wine as well as the natural wine movement of all organic, biodynamic, and sustainable wines. The spirits list is vast, specializing in American Whiskey with expressions and nuances that you’re only able to get from being able to purchase a full single barrel.”

“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.”

“Hatchet Hall is 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 takes a break from his busy kitchen to be with us.

Chef Sagar Ghosh

“Sagar Ghosh’s Delhi Belly Modern Indian Bistro (Alhambra) menu turns historic northern and southern formal classics, along with eastern Indian street food favorites into gourmet fare. It is a dream realized for both chefs to be only one of a handful of places in the country to offer this carefully curated assortment. Dishes are prepared from scratch in an airy, brand new open kitchen complete with a tandoor. Chef-proprietor, Sagar Ghosh, Executive Chef Partner Sourav Biswas, and commercial partner Sridhar Sambangi are behind the new venture.”

“Culinary School graduates with years of training and professional experience working together serve the two chefs well: either can handle front or back of the house in the inviting bistro, which is both the “new kid on the block” and one of only two Indian restaurants in the solidly Far Eastern residential community.”

“Dishes range from formal, at times Mogul-opulent northern classic dishes, such as the biryanis, to the casual street food that Bengalis evolved into an art form. More street-food-inspired plates are Amritsari Fish Fry and Shrimp Fritters. Novel plays on ancient classics include Chicken Tikka Tacos, Chicken Tortilla Soup, Paneer Tikka Tacos and the popular chutney fries.”

Chef Sagar Ghosh takes a break from his tandoor to join us.

Open daily for Lunch and Dinner.

Tyler Malek of Salt and Straw

“Co-founded by cousins Kim and Tyler Malek, Salt & Straw crafts award-winning ice cream that tells the story of artisans, farmers and meaningful food moments. Head Ice Cream Innovator Tyler Malek, whose recipes have been published in numerous national food magazines, creates a menu of 12 classic flavors, alongside monthly rotating menus that reflect culinary trends, seasonality of ingredients and relevant cultural moments. From their humble beginnings as a single ice cream cart, Salt & Straw now has 30 shops in Oregon, Washington, California and Florida, and ships their ice cream nationwide, while still maintaining their commitment to craft and artisanship, with all flavors being made in their kitchen headquarters in Portland, Oregon.”

“To celebrate the month of chocolate and love, Salt & Straw’s new limited-time Chocolatiers Series features flavors that are made in partnership with local chocolatiers from each of the five markets where Salt & Straw shops are located.”

The new flavors, which are available during February in Salt & Straw scoop shops and via national shipping include Compartés Coffee & Love Nuts — A smooth, caramel-y medium roast coffee from Colombia is brewed and blended into the ice cream which is then studded with immaculate Love Nuts (pecans that are caramelized in tahitian vanilla, sprinkled with sea salt, and then coated in 14 layers of LA’s Compartés Chocolate).”

Chef Andrew Gruel savoring a New Jersey style Pizza

Our own Chef Andrew Gruel, the menu-maker behind the recently launched, full-service Calico Fish House (in the Sunset Beach area of Huntington Beach) and also the founder of Big Parm (New Jersey-style pizza) in the Mess Hall in Tustin provides another timely and informative “Ask the Chef” segment where Chef Andrew responds to listeners thoughtful inquiries.

Plant based-foods at the center of the plate are here to stay but there are genuine concerns about highly processed meat substitutes. Detractors refer to these menu items as fake meat. The two biggest firms in this field are experiencing dips in sales and employee layoffs. Can a chef create a plant-based dish that tastes great but is also composed of ingredients that are not highly processed? Chef Andrew has experience perfecting this to please both discriminating vegetarians and omnivores with the original Butterleaf (now closed) in Irvine. We’ll ask the chef.

Chef Andrew and Lauren Gruel have a new fast casual concept, Burger 101, coming soon to the 2-level, Kitchen United complex on the 3rd St. Promenade in Santa Monica. It’s Chef Andrew’s version of a value-priced, honest burger (and loaded fries) using quality ingredients including a premium burger patty sourced from West Coast Prime Meats. He’ll also launch a casual Mexican concept there, Lolo’s Tacos, specializing in clean and simple tacos, burritos and standout specialty sauces.

Podcasts

Segment One: Show Preview with Executive Producer & Co-Host Andy Harris
Segment Two: The Vegetarian Reset – 75 Low Carb, Plant-Forward Recipes from Around the World with Author Vasudha Viswanath Part One
Segment Three: The Vegetarian Reset – 75 Low Carb, Plant-Forward Recipes from Around the World with Author Vasudha Viswanath Part Two
Segment Four: Executive Chef Wes Whitsell, Hatchet Hall, Culver City Part One
Segment Five: Executive Chef Wes Whitsell, Hatchet Hall, Culver City Part Two
Segment Six: Delhi Belly in Alhambra with Chef / Co-Owner Sagar Ghosh
Segment Seven: Tyler Malek, Head Ice Cream Innovator, Salt & Straw, Portland
Segment Eight: Chef Andrew Gruel, Co-Host, with “Ask the Chef”

February 4: Anne Marie Panoringan, George Geary, Cheferbly

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Podcasts

Segment One: Show Preview with Executive Producer & Co-Host Andy Harris
Segment Two: Anne Marie Panoringan, Voice of OC’s Food Columnist Part One
Segment Three: Anne Marie Panoringan, Voice of OC’s Food Columnist Part Two
Segment Four: Chef George Geary, Food Historian. His latest title is L.A.’s Landmark Restaurants Part One
Segment Five: Chef George Geary, Food Historian. His latest title is L.A.’s Landmark Restaurants Part Two
Segment Six: Cheferbly Private Dining Platform with Founder Kevin Kim Part One
Segment Seven: Cheferbly Private Dining Platform with Founder Kevin Kim Part Two
Segment Eight: Chef Andrew Gruel, Co-Host, with “Ask the Chef”

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

Anne Marie Panoringan is Voice of OC’s well-informed food columnist. She reports industry news, current events and trends. The column publishes every other Friday. Anne Marie also contributes regularly to Eater Los Angeles and Travel Costa Mesa. Anne Marie joins us in-studio for her regular bi-monthly visit to talk about her recent visit aboard Princess Cruises’ newest ship, The Discovery Princess. She was part of a select travel media group aboard previewing their newest very special VIP amenity, the fully-immersive “360: An Extraordinary Experience.” It engages all of a guest’s senses with tastes, sights, sounds, touches and fragrances of a visit to the Mediterranean showcasing the spectacular hilltops of Santorini, Almalfi Coast, Barcelona and Provence. Anne Marie also shares her most recent column suggesting where informed locals like to dine told through the eyes of master baker Dean Kim of OC Baking Company in Orange. His newest recommendable discovery is Orange’s Palm Market & Deli.

“L.A.’s Landmark Restaurants: Celebrating the Legendary Locations Where Angelenos Have Dined for Generations follows in the footsteps of chef, baker and food historian George Geary’s now classic and critically acclaimed book, L.A.’s Legendary Restaurants.”

“L.A.’s Landmark Restaurants is an illustrated history of over 50 famous Los Angeles restaurants from throughout the 20th century that were not featured in Geary’s first book. The focus in L.A.’s Landmark Restaurants is on restaurants where Angelenos—rather than celebrities—have been dining for generations.” Chef George Geary joins us with a Philippe’s lamb dip sandwich in hand.

“Cheferbly, an innovative new private dining reservation platform for private chefs and caterers, has launched in Southern California. Founded last November by Orange County native Kevin Kim, the web-based platform is designed to democratize and demystify private dining while simultaneously propelling accomplished private chefs and caterers into the spotlight. Cheferbly’s mission is to provide a space that empowers consumers to explore and discover unique pop-ups and private dining possibilities, much like they would search for restaurant reservations on platforms like OpenTable or Tock. Cheferbly is a simplified booking solution that makes private dining accessible to everyone, from curious foodies to celebrating families to corporate decision-makers.” Cheferbly’s founder, Kevin Kim, joins us.

Our own Chef Andrew Gruel, the menu-maker behind the full-service Calico Fish House (in Huntington Beach) and also the founder of Big Parm (New Jersey-style pizza) in the Mess Hall in Tustin provides another timely and informative “Ask the Chef” segment where Chef Andrew responds to listeners thoughtful inquiries. How do you feel about full-service restaurants not accepting cash? How about a mandatory Service Charge added to your check. Is that considered a tip? Is it appropriate to tip at a fast-food restaurant or your neighborhood donut shop? Should the gratuity be based on the pre-tax total or the amount after sales tax has been added. Confused…? We’ll ask the chef.

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

Food Journalist Anne Marie Panoringan

Anne Marie Panoringan is Voice of OC’s well-informed food columnist. She reports industry news, current events and trends. The column publishes every other Friday. Anne Marie also contributes regularly to Eater Los Angeles and Travel Costa Mesa. 

Anne Marie joins us in-studio for her regular bi-monthly visit to talk about her recent visit aboard Princess Cruises’ newest ship, the Discovery Princess. She was part of a select travel media group aboard previewing their newest very special VIP amenity, the fully-immersive “360: An Extraordinary Experience.” It engages all of a guest’s senses with tastes, sights, sounds, touches and fragrances of a visit to the Mediterranean showcasing the spectacular hilltops of Santorini, Almalfi Coast, Barcelona and Provence.

Anne Marie will also share her most recent column suggesting where informed locals like to dine told through the eyes of master baker Dean Kim of OC Baking Company in Orange. His newest discovery is Orange’s Palm Market & Deli. A favorite sandwich there is the Cubini, served hot. “It’s pork, ham, Swiss cheese, and pickles with stone ground mustard and served on potato telera bread.”

Cookbook Author George Geary

“L.A.’s Landmark Restaurants: Celebrating the Legendary Locations Where Angelenos Have Dined for Generations follows in the footsteps of chef, baker and food historian George Geary’s now classic and critically acclaimed book, L.A.’s Legendary Restaurants.”

“L.A.’s Landmark Restaurants is an illustrated history of over 50 famous Los Angeles restaurants from throughout the 20th century that were not featured in Geary’s first book. The focus in L.A.’s Landmark Restaurants is on restaurants where Angelenos—rather than celebrities—have been dining for generations.”

“Along with recipes made famous by each restaurant, L.A.’s Landmark Restaurants contains profiles of such legendary eateries as Cole’s, Philippe the Original, Pacific Dining Car, The Original Pantry Café, The Victor Hugo, Canter’s Delicatessen, Sportsmen’s Lodge, Mocambo, Nate ’n Al’s, The Smoke House, Tail o’ the Pup, The Apple Pan, Valentino, and dozens of other beloved establishments in this beautiful tribute to Los Angeles and its historic restaurants. Truly a love letter to Los Angeles and its world famous cuisine, L.A.’s Landmark Restaurants is sure to bring back treasured memories and knowing smiles from anyone who has dined at these fabled establishments.”

Chef George Geary joins us with a Philippe’s lamb dip sandwich in hand.

Kevin Kim of Cheferbly

“Cheferbly, an innovative new private dining reservation platform for private chefs and caterers, has launched in Southern California. Founded last November by Orange County native Kevin Kim, the web-based platform is designed to democratize and demystify private dining while simultaneously propelling private chefs and caterers into the spotlight.”

“Cheferbly’s mission is to provide a space that empowers consumers to explore and discover unique pop-ups and private dining possibilities, much like they would search for restaurant reservations on platforms like OpenTable or Tock. Cheferbly is a simplified booking solution that makes private dining accessible to everyone, from curious foodies to celebrating families to corporate decision-makers.”

“Exclusive to private dining experiences, the first-of-its-kind platform simplifies the booking process for both chef and consumer. Cheferbly’s robust reservation and guest management system is an attractive solution for private chefs and caterers by handling everything from event promotion to credit card processing. Similarly, the platform’s streamlined booking process provides clarity to consumers through a comprehensive and visual directory of local private chefs and caterers and their bookable private dining and pop-up experiences, complete with courses, pricing, and booking details.”

“The process for booking catered dinners was so complicated, time-consuming, and seemingly antiquated, given restaurant reservations can be made with the click of a button,” adds Kim. “I wanted to simplify the relationship between private chefs and consumers by creating a solution that would make their service accessible to everyone. Cheferbly was created to bridge that gap.”

“Kim has assembled an all-star roster of local culinary talent for the platform’s debut in Southern California last November. Users can peruse various multi-course private dining offerings, from opulent omakase experiences to in-depth explorations of global, regional, and seasonal cuisines.”

Cheferbly’s founder, Kevin Kim, joins us.

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

Our own Chef Andrew Gruel, the menu-maker behind the recently launched, full-service Calico Fish House (in Huntington Beach) and also the founder of Big Parm (New Jersey-style pizza) in the Mess Hall in Tustin provides another timely and informative “Ask the Chef” segment where Chef Andrew responds to listeners thoughtful inquiries.

How do you feel about full-service restaurants not accepting cash? How about a mandatory Service Charge added to your check? Is that considered a tip? Is it appropriate to tip at a fast-food restaurant or your neighborhood donut shop? Should the gratuity be based on the pre-tax total or the amount after sales tax has been added? Confused…? We’ll ask the chef.

Chef Andrew and Lauren Gruel have a new fast casual concept, Burger 101, coming soon to the 2-level, Kitchen United complex on the 3rd St. Promenade in Santa Monica. It’s Chef Andrew’s version of a value-priced, honest burger (and loaded fries) using quality ingredients including a premium burger patty sourced from West Coast Prime Meats. He’ll also launch a casual Mexican concept there, Lolo’s Tacos, specializing in clean and simple tacos, burritos and standout specialty sauces.

Podcasts

Segment One: Show Preview with Executive Producer & Co-Host Andy Harris
Segment Two: Anne Marie Panoringan, Voice of OC’s Food Columnist Part One
Segment Three: Anne Marie Panoringan, Voice of OC’s Food Columnist Part Two
Segment Four: Chef George Geary, Food Historian. His latest title is L.A.’s Landmark Restaurants Part One
Segment Five: Chef George Geary, Food Historian. His latest title is L.A.’s Landmark Restaurants Part Two
Segment Six: Cheferbly Private Dining Platform with Founder Kevin Kim Part One
Segment Seven: Cheferbly Private Dining Platform with Founder Kevin Kim Part Two
Segment Eight: Chef Andrew Gruel, Co-Host, with “Ask the Chef”

January 28: Jonathon Rosenson, Saltie Girl, Al Mancini

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Podcasts

Segment One: Show Preview with Executive Producer & Co-Host Andy Harris
Segment Two: Jonathan Rosenson, Proprietor, Coquelicot Estate Vineyard and First & Oak restaurant, Solvang Part One
Segment Three: Jonathan Rosenson, Proprietor, Coquelicot Estate Vineyard and First & Oak restaurant, Solvang Part Two
Segment Four: Kathy Sidell, Founder, Saltie Girl Seafood Bar, West Hollywood Part One
Segment Five: Kathy Sidell, Founder, Saltie Girl Seafood Bar, West Hollywood Part Two
Segment Six: Al Mancini, creator of Neon Feast app for Las Vegas Dining and “Food and Loathing” podcast Part One
Segment Seven: Al Mancini, creator of Neon Feast app for Las Vegas Dining and “Food and Loathing” podcast Part Two
Segment Eight: Chef Andrew Gruel, Co-Host, with “Ask the Chef”

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

“Jonathan Rosenson is the knowledgeable and personable Owner and Creative Director for Coquelicot Organic Estate Vineyards in Solvang (vineyard) with their Tasting Room in Los Olivos. He’s also a seasoned restaurateur and hotelier. He is a level 2 sommelier, currently director of hospitality for a collection of boutique hotels consisting of the Mirabelle Inn, Solvang, CA, Chateau du Sureau, Oakhurst, CA, and The Mansion on Sutter, San Francisco, CA. Each boutique hotel offers luxurious dining options in an on-site destination restaurant including the Michelin Plate awarded First & Oak in Solvang. Jonathan joins us to uncork all that is First & Oak and Coquelicot Estate Vineyard.”

“Late last December Saltie Girl, the beloved Boston destination for pristine and sustainable seafood, opened a Los Angeles location on Sunset Boulevard (Sunset Plaza) in the heart of West Hollywood. Inspired by founder Kathy Sidell’s East Coast upbringing and a serendipitous meal at a wine bar in Barcelona, Saltie Girl reimagines the experience of classic seafood restaurants with a modern approach that reveals influences and ingredients from revered coastal regions around the world. Saltie Girl represents an intersection of those inspirations while showcasing the team’s meticulous sourcing and long-cultivated relationships with fishmongers and purveyors. An expansive raw bar selection and one of the country’s largest collections of tinned fish further emphasizes Saltie Girl’s celebration of every iteration of seafood.” The “Saltie Girl” herself, Kathy Sidell, joins us with lobster cracker in hand.

The year anniversary of Las Vegas-based food and entertainment journalist Al Mancini’s ambitious Neon Feast dining app is on the horizon. Lots of new features have now been added to the updated App. “Available now on app stores for both Apple and Android (as well as on the Neon Feast website), Neon Feast solves the “where to eat” dilemma for both visitors and locals with listings curated by dozens of local and nationally prominent food & beverage experts, searchable through a unique combination of filters and capabilities.” Al is our guest with highlights of the Las Vegas dining scene.

Our own Chef Andrew Gruel, the menu-maker behind the full-service Calico Fish House (in Huntington Beach) and also the founder of Big Parm (New Jersey-style pizza) in the Mess Hall in Tustin provides another timely and informative “Ask the Chef” segment where Chef Andrew responds to listeners thoughtful inquiries. Why is there a shortage of California-grown and harvested fresh oysters? Chef Andrew has the specifics and also explains where he is currently sourcing quality oysters from.

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

Jonathan Rosenson of FIrst and Oak

Jonathan Rosenson is the knowledgeable and personable Owner and Creative Director for Coquelicot Organic Estate Vineyards in Solvang (vineyard) with their Tasting Room in Los Olivos. He’s also a seasoned restaurateur and hotelier.

“Jonathan Rosenson, a level 2 sommelier, currently is director of hospitality for a collection of boutique hotels consisting of the Mirabelle Inn, Solvang, CA, Chateau du Sureau, Oakhurst, CA, and The Mansion on Sutter, San Francisco, CA. Each boutique hotel offers luxurious dining options in an on-site destination restaurant including the Michelin Plate awarded First & Oak in Solvang.”

“Jonathan is also the creative director and owner for Coquelicot Estate Vineyards and is heavily involved in their wine growing and wholesale practices. Past endeavors have included The Sky Room in Long Beach, Wine Cask, Santa Barbara, and Bernard’s Wine Gallery. With over 15 years of experience in the hospitality industry Jonathan is a seasoned pro at creating a culinary experience. Crafting elaborate menus, exquisite tastings, and special events are his forte.”

Jonathan joins us to uncork all that is First & Oak and Coquelicot Estate Vineyard.

Kathy Sidell of Saltie Girl

“Late last December Saltie Girl, the beloved Boston destination for pristine and sustainable seafood, opened a Los Angeles location on Sunset Boulevard in the heart of West Hollywood. Inspired by founder Kathy Sidell’s East Coast upbringing and a serendipitous meal at a wine bar in Barcelona, Saltie Girl reimagines the experience of classic seafood restaurants with a modern approach that reveals influences and ingredients from revered coastal regions around the world. Saltie Girl represents an intersection of those inspirations while showcasing the team’s meticulous sourcing and long-cultivated relationships with fishmongers and purveyors. An expansive raw bar selection and one of the country’s largest collections of tinned fish further emphasizes Saltie Girl’s celebration of every iteration of seafood.”

“With the opening, culinary director Kyle McClelland’s menu showcases Saltie Girl favorites alongside new dishes that reveal California influences and highlight local fishers and purveyors. McClelland’s broad menu features seafood towers, daily oyster and raw bar selections, farmer’s market salads and bright, seasonal crudos. Signature offerings include Fried Lobster & Waffles with sweet corn butter and spicy maple syrup; Clam Chowder; and Lump Crab Toast with pistachios, avocado and stracciatella. Contemporary preparations of seafood classics will also be available such as Moules Frites, French Dover Sole and Saltie Girl Lobster Roll. Saltie Girl also boasts a separate caviar menu and a collection of over 130 varieties of tinned fish which can be ordered alongside fresh bread and accoutrements.”

“A full bar program complements the culinary experience with a well-balanced wine list showcasing international and biodynamic producers, Saltie Girl’s proprietary Rosé, and a champagne by-the-glass program. Cocktails showcasing seasonal ingredients and classic preparations include the Saltie Martini with vodka or gin, castelvetrano olive, pickled onion and caviar.”

“Ben Sidell, founder of SweetBoy bakery and Kathy’s son, helms the pastry program, bringing his popular pop-up to life within Saltie Girl. His menu showcasing playful twists on classic desserts expands in the restaurant setting with plated desserts such as a Yuzu Persimmon Tart and Apple Tarte Tatin, with Ben lending his talents to savory pastries, as well, including buns to accompany the caviar service.

The “Saltie Girl” herself, Kathy Sidell, is our guest with lobster cracker in hand.

Al Mancini of Neon Feast

The year anniversary of Las Vegas-based food and entertainment journalist Al Mancini’s ambitious Neon Feast dining app is on the horizon. Lots of new features have been added to the updated app.

“Available now on app stores for both Apple and Android (as well as on Neon Feast’s website), Neon Feast solves the “where to eat” dilemma for both visitors and locals with listings curated by dozens of local and nationally prominent food & beverage experts, searchable through a unique combination of filters and capabilities.”

Al also updates us on his weekly “Food & Loathing” podcast, his take on the just revealed Semi-Final Nominations from the James Beard Awards for Las Vegas, Guy Fieri’s upcoming new restaurant and the 2nd Anniversary of The Vegas Test Kitchen.

Al Mancini is our guest to discuss dining in Las Vegas and provide an update on the progress of Neon Feast.

Chef Andrew Gruel of Big Parm and the Calico Fish House

Our own Chef Andrew Gruel, the menu-maker behind the recently launched, full-service Calico Fish House (in Huntington Beach) and also the founder of Big Parm (New Jersey-style pizza) in the Mess Hall in Tustin provides another timely and informative “Ask the Chef” segment where Chef Andrew responds to listeners thoughtful inquiries.

Why is there a shortage of California-grown and harvested fresh oysters? Chef Andrew has the specifics and also explains where he is currently sourcing his fresh oysters from.

Chef Andrew and Lauren Gruel have a new fast casual concept, Burger 101, coming soon to the 2-level, Kitchen United complex on the 3rd St. Promenade in Santa Monica. It’s Chef Andrew’s version of a value-priced, honest burger (and loaded fries) using quality ingredients including a premium burger patty sourced from West Coast Prime Meats. He’ll also launch a casual Mexican concept there, Lolo’s Tacos, specializing in clean and simple tacos, burritos and standout specialty sauces.

Podcasts

Segment One: Show Preview with Executive Producer & Co-Host Andy Harris
Segment Two: Jonathan Rosenson, Proprietor, Coquelicot Estate Vineyard and First & Oak restaurant, Solvang Part One
Segment Three: Jonathan Rosenson, Proprietor, Coquelicot Estate Vineyard and First & Oak restaurant, Solvang Part Two
Segment Four: Kathy Sidell, Founder, Saltie Girl Seafood Bar, West Hollywood Part One
Segment Five: Kathy Sidell, Founder, Saltie Girl Seafood Bar, West Hollywood Part Two
Segment Six: Al Mancini, creator of Neon Feast app for Las Vegas Dining and “Food and Loathing” podcast Part One
Segment Seven: Al Mancini, creator of Neon Feast app for Las Vegas Dining and “Food and Loathing” podcast Part Two
Segment Eight: Chef Andrew Gruel, Co-Host, with “Ask the Chef”

January 21: Farmhouse at Rogers Gardens, Santa Ynez Valley Restaurant Weeks, MillerButler, Farley Elliott of Eater LA

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Podcasts

Segment One: Show Preview with Executive Producer & Co-Host Andy Harris
Segment Two: Chef / Proprietor Rich Mead, Farmhouse at Roger’s Gardens
Segment Three: Santa Ynez Valley Restaurant Weeks with Shelby Sim, President / CEO of Visit the Santa Ynez Valley
Segment Four: Long Beach Black Restaurant Week with Pizzaiolo Ahmad Jamal Butler of Miller Butler Part One
Segment Five: Long Beach Black Restaurant Week with Pizzaiolo Ahmad Jamal Butler of Miller Butler Part Two
Segment Six: Farley Elliott, Senior Editor, Eater Los Angeles Part One
Segment Seven: Farley Elliott, Senior Editor, Eater Los Angeles Part Two
Segment Eight: Chef Andrew Gruel, Co-Host, with “Ask the Chef”

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

Chef Rich Mead is the proprietor of Farmhouse at Rogers Gardens in Corona del Mar. Chef Rich’s seasonal menus feature ingredients sourced from local and sustainably focused farmers and purveyors. Sunday Brunch in the Gardens is a celebratory Orange County tradition. Farmhouse will also be a participating restaurant in the upcoming Orange County Restaurant Week set for March 5th to 11th. Chef Rich Mead takes a break from his regular Saturday morning sourcing trip at the Santa Monica Farmers Market to join us.

“The Santa Ynez Valley’s creative culinary culture has long been at the heart of its wine country experience, but its wide range of flavors are never more accessible than during Santa Ynez Valley Restaurant Weeks. Restaurant Weeks has returned for the 13th consecutive year, January 16-31, once again showcasing the region’s culinary bounty — and the perfect Santa Ynez Valley wines to pair with it — with a variety of special three-course prix fixe price menus.” Shelby Sim (President and CEO of Visit Santa Ynez Valley) is our guest highlighting Santa Ynez Valley Restaurant Weeks.

“The city-wide 2nd annual Long Beach Black Restaurant Week will take place January 22-29, 2023. Long Beach Black Restaurant Week will be an avenue to bring everyone to the table, from all walks of life, to showcase the city’s diverse Black food scene. Organized by Long Beach Food & Beverage, a California registered 501(c)3 non-profit, Long Black Restaurant Week is an eight day, city-wide event devoted to celebrating African, African American, and Caribbean fare in and around Long Beach. The event also seeks to highlight Black-owned food businesses as well as Black chefs and bartenders.” One of the participating restaurant pop-ups is MillerButler known for their fresh pasta and wood-fire oven cooked pizzas. We’ll meet Co-Founder and pizzaiolo Ahmed Jamal Butler.

We’re delighted to welcome food journalist Farley Elliott back to the show. Farley is the Senior Editor of the widely read Eater LA, covering the daily restaurant news beat in Los Angeles, Orange County and environs. He’s also the author of Los Angeles Street Food: A History From Tamaleros to Taco Trucks, a book about the long, winding saga of street food in Los Angeles. Find him all over the internet at @overoverunder. We’ll discuss, among other delectable topics, the Michelin California Guide and its importance to recognized restaurants.

Our own Chef Andrew Gruel the Founder of Big Parm (New Jersey-style pizza), Two Birds and the soon to launch, full-service Calico Fish House (in Huntington Beach) provides another timely and informative “Ask the Chef” segment where Chef Andrew responds to listeners thoughtful inquiries. What’s a Ghost and/or a Virtual Kitchen? Chef Andrew explains the differences between Food Halls, Virtual Kitchens / Ghost Kitchens and the multiple hybrid variations utilizing components of each. They are here to stay.

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

Rich Mead of Farmhouse at Rogers Gardens

Chef Rich Mead is the proprietor of Farmhouse at Rogers Gardens in Corona del Mar. Chef Rich’s seasonal menus feature ingredients sourced from local and sustainably focused farmers and purveyors. Sunday Brunch in the Garden is a now a celebratory Orange County tradition. Chef Rich Mead takes a break from his regular Saturday morning sourcing trip at the Santa Monica Farmers Market to join us.

“During his nearly four decades of culinary expertise, Chef Rich Mead has cultivated relationships with the highest regarded local sustainable farms, allowing him to create the freshest menus using locally sourced, seasonal ingredients and specially grown vegetables. In 2016, after years of planning, Chef Mead unveiled a unique and sustainable field-to-fork dining experience at Farmhouse, located within Roger’s Gardens. Nestled on over 6 acres in the garden-like setting, Farmhouse features exclusive wines, craft beers, signature cocktails, artisan refreshments and a healthy based seasonal cuisine.”

Farmhouse will also be a participating restaurant in the upcoming Orange County Restaurant Week set for March 5th to 11th.

Shelby Sim of the Santa Ynez Valley

“The Santa Ynez Valley’s creative culinary culture has long been at the heart of its wine country experience, but its wide range of flavors are never more accessible than during Santa Ynez Valley Restaurant Weeks.”

“Restaurant Weeks has returned for the 13th consecutive year, January 16-31, once again showcasing the region’s culinary bounty — and the perfect Santa Ynez Valley wines to pair with it — with a variety of special three-course prix fixe price menus.”

“The restaurants that participate in Santa Ynez Valley’s annual festival of flavor feature curated, chef-driven, three-course menus at price points of $30, $40, or $50, plus tax and gratuity. Many of the region’s wineries and tasting rooms also participate at various levels, offering two-for-one tastings, special tasting flights, and discounts on bottle purchases.”

“Restaurant Weeks brings foodies together each year for an affordable, immersive culinary experience,” said Shelby Sim, President/CEO of Visit the Santa Ynez Valley. “The region’s wines are typically what come to mind first when thinking about the Santa Ynez Valley. But Restaurant Weeks showcases our gifted local chefs and their diverse and inspired culinary creations in a way that is accessible to most everyone.”

For the latest updates on Santa Ynez Valley Restaurant Weeks, including menus and participating restaurants, wineries, and tasting rooms, visit their Restaurant Weeks website.

Shelby Sim is our guest highlighting Santa Ynez Valley Restaurant Weeks.

Ahmed Jamal Butler of MillerButler

“The city-wide 2nd annual Long Beach Black Restaurant Week will take place January 22-29, 2023. Long Beach Black Restaurant Week will be an avenue to bring everyone to the table, from all walks of life, to showcase the city’s diverse Black food scene. Organized by Long Beach Food & Beverage, a California registered 501(c)3 non-profit, Long Black Restaurant Week is an eight day, city-wide event devoted to celebrating African, African American, and Caribbean fare in and around Long Beach. The event also seeks to highlight Black-owned food businesses as well as Black chefs and bartenders.”

One of the participating restaurants (with a pop-up) is MillerButler, “a grassroots mobile fresh pasta and woodfired pizza company based out of San Pedro. Their aim is to celebrate life within their community (and beyond) through a unique set of culinary experiences. They love cultivating moments of the good life- or “Dolce Vita,” by way of connecting over food.”

“Miller Butler makes a variety of high-quality handmade pastas, wood-fired pizzas, teach cooking and pasta making classes, provide catering and private chef services.”

“Miller Butler is founded in strong family roots and driven by passion. They are a husband and wife owned brand. The company name reflects the joining of their two families.”

““Miller,” is Chef Jillana Nadine Miller aka Chef J. She was practically born in the kitchen and has come up through the ranks as a “private chef to the stars”. Building the dream of MillerButler with her husband is the next step in her mission to branch out further and wider to cultivate joy and connection through food.”

““Butler,” is Ahmad Jamal Butler, a gifted Pizzaiolo and pasta maker. A talented home cook with 15 years of experience in the Hotel Hospitality industry, Ahmad has taken on the challenge of creating delicious canvas’ for Chef J’s flavorful creations. He has been refining MillerButler’s dough recipes over the last 2 years and receiving rave reviews.” Chef Ahmad is our guest with pizza peel in hand.

During Long Beach Black Restaurant Week MillerButler will be in- residence at Trademark Brewing on Tuesday, January 24th from 4:30 p.m. until 9:00 p.m. (or until they run out of dough.)

Farley Elliott at the KLAA Studios

We’re delighted to welcome food journalist Farley Elliott back to the show. Farley is the Senior Editor of the widely read Eater LA, covering the daily restaurant news beat in Los Angeles, Orange County and environs. He’s also the author of Los Angeles Street Food: A History From Tamaleros to Taco Trucks, a book about the long, winding saga of street food in Los Angeles. Find him all over the internet.

The Michelin Guide California was released last December. Chefs consider Michelin recognition to be of great importance. The Guide (now only online) conveys its restaurant awards through a series of recognitions. There are “Stars” awarded for restaurant of distinction in addition to the Bib Gourmands recognizing skillful cooking at an affordable price. Farley has covered the Michelins for years (Michelin is apparently a bit media shy when it comes to interviews) and we’ll discuss all the levels of possible awards and where the funding for the Guides comes from.

We’ll also discuss with Farley his most eagerly anticipated restaurant openings on the horizon for 2023.

Chef Andrew Gruel of Big Parm and the Calico Fish House

Our own Chef Andrew Gruel the Founder of Big Parm (New Jersey-style pizza), Two Birds and the soon to launch, full-service Calico Fish House (in Huntington Beach) provides another timely and informative “Ask the Chef” segment where Chef Andrew responds to listeners thoughtful inquiries.

What’s a Ghost and/or a Virtual Kitchen? Chef Andrew explains the differences between Food Halls, Virtual Kitchens / Ghost Kitchens and the multiple hybrid variations appearing utilizing components of each.

Chef Andrew and Lauren Gruel have a new fast casual concept, Burger 101, coming soon to the 2-level, Kitchen United complex on the 3rd St. Promenade in Santa Monica. It’s Chef Andrew’s version of a value-priced, honest burger (and loaded fries) using quality ingredients including a premium burger patty sourced from West Coast Prime Meats. He’ll also launch a casual Mexican concept there, Lolo’s Tacos, specializing in clean and simple tacos, burritos and standout specialty sauces.

Podcasts

Segment One: Show Preview with Executive Producer & Co-Host Andy Harris
Segment Two: Chef / Proprietor Rich Mead, Farmhouse at Roger’s Gardens
Segment Three: Santa Ynez Valley Restaurant Weeks with Shelby Sim, President / CEO of Visit the Santa Ynez Valley
Segment Four: Long Beach Black Restaurant Week with Pizzaiolo Ahmad Jamal Butler of Miller Butler Part One
Segment Five: Long Beach Black Restaurant Week with Pizzaiolo Ahmad Jamal Butler of Miller Butler Part Two
Segment Six: Farley Elliott, Senior Editor, Eater Los Angeles Part One
Segment Seven: Farley Elliott, Senior Editor, Eater Los Angeles Part Two
Segment Eight: Chef Andrew Gruel, Co-Host, with “Ask the Chef”