Show 476, May 28, 2022: Show Preview with Executive Producer & Co-Host Andy Harris

Anajak Thai in Sherman Oaks is a 40-year old neighborhood bistro serving up Thai specialties with a notable wine list. Chef Justin Pichetrungsi pays homage to his father, Chef Chavalit Pichetrungsi with his traditional recipes alongside his own creations using locally sourced, seasonal farmers market produce. Their unique Thai Taco Tuesday (TTT) is chef-collaboration driven. Among recent national honors for Anajak Thai are Chef Jason being a semi-finalist for a distinguished James Beard Award for “Best Chef: California.” Chef Justin Pichetrungsi joins us Thai fish sauce in hand.

Kali is a petit neighborhood restaurant tucked in between Hollywood and Larchmont village. Created in 2016 by lifelong friends/co-workers Chef Kevin Meehan and Drew Langley (Wine Director,) the two have had always dreamed about creating a high-end restaurant without pretension. Stripping away all facades of what fine dining should be, Kali focuses strictly on the ingredient, technique, and service creating a casual environment everyone can enjoy. At Kali the focus is on local and hyper-seasonal farmers’ market ingredients with a contemporary twist and Californian sensibilities.” Kali’s design includes an open-air patio. Chef Kevin Meehan is our guest.

Karachi Kitchen Foods is a family-owned and operated (mother and daughter) Seattle-based business specializing in small batch traditional Pakistani Chutneys and Spice Blends. The foods are inspired by family recipes and created by Kausar Ahmed, Pakistani-born chef, food stylist, and author of the award-winning cookbook The Karachi Kitchen.” Chef Kausar Ahmed and daughter Sadaf Ahmed join us from Seattle with Chaat Masala seasoning in hand.

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. Memorial Day Weekend marks the unofficial start of the always anticipated Summer grilling season. Chef Andrew shares some timely hints and thoughts with economy in mind.

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

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