Show 576, May 4, 2024: Show Preview with Executive Producer & Co-Host Andy Harris

Bar Becky at the Long Beach Exchange is Chef Jonathan Benvenuti’s tribute to his mom, Becky, who was the inspiration behind him becoming a chef.” Partner Jason Scarborough is the accomplished Beverage Director. It’s also a partnership with Chef Ross Pangilinan of Mix Mix Hospitality. Chef Benvenuti was previously the runner-up on Gordon Ramsay’s “Hell’s Kitchen.” “It’s an Italian-American kitchen featuring scratch-made focaccia, house-crafted pasta and an ever-evolving menu of comfort classics and chef-driven creations.” Chef Jonathan Benvenuti takes a break from his busy kitchen to join us.

Fun Fact… Spain is the Number One producer of olive oil and olives in the world. “For over 150 years Garcia del la Cruz has been a respected grower and producer of premium, organic Extra Virgin Olive Oil (EVOO.) Over it’s early history three generations of women have managed the enterprise. At Garcia de la Cruz, they are dedicated to preserving Spain’s culinary legacy and the planet for generations to come. Through sustainable practices, they produce pure, organic olive oils and exquisite Spanish products. Their ambitious goal is to ensure that the magic of their land endures.” Michael McCowan, Garcia de la Cruz’s (Portland-based) Sales Director for the USA joins us to discover the rich history and products of Garcia de la Cruz.

Maizano, the cornerstone destination eatery of Costa Mesa’s Mercado Gonzalez Northgate Market, has expanded its hours to include lunch. When the restaurant debuted in November, it opened with a dinner-only menu. As the restaurant enters spring, Executive Chef Alan Sanz has debuted a curated menu of lunch dishes. Available Wednesday to Sunday (closed on Monday & Tuesday) from 11 a.m. – to 5 p.m., the masa-focused menu pays homage to the diverse culinary landscape of Mexico through vibrant and modern interpretations of its regional cuisine. Maizano is the newest venture from Gruppo Apapacho visionaries Jorge Salim and Javier Hernandez Pons, known for their successes with restaurants across Los Angeles and Mexico City, including LA Cha Cha Chá, Loreto, and Mariscos Za Za Zá. With Maizano, they’ve opened a portal to the culinary epicenter of Mexico City. Its revolving glass doors whisk diners into its modern minimalist dining room, which features leather-bound chairs, crimson marble countertops, and warm earthen-toned walls adorned with Mexican curios and indigenous cookware.”

Restaurateur Jorge Salim of Gruppo Apapacho joins us in-studio.

Our own Chef Andrew Gruel, the menu-maker behind the full-service Calico Fish House (in the Sunset Beach area of Huntington Beach) and also the founder and pizzaiola of the fast-casual Big Parm (New Jersey-style pizza) located in the Mess Hall in Tustin provides another timely and informative “Ask the Chef” segment where he responds to listeners’ thoughtful inquiries. Virtual and Ghost Kitchens were going to be the next big thing in takeout and delivery for restaurants. Millions of dollars in venture capital flowed into this space. Now highly touted Virtual Kitchens in the area are closing. Chef Andrew shares his own rocky road with us.

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

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