Show 462, February 19, 2022: Show Preview with Executive Producer & Co-Host Andy Harris

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

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

“Texas wine industry luminary, John Rivenburgh, purchased Kerrville Hills Winery in late 2020 and has transformed it into a winery incubator. That conversion allows Rivenburgh to realize one of his central career ambitions of fostering the development of highly talented winemakers.

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

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

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

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

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