Show 425, May 15, 2021: Boozehounds Palm Springs with Co-Proprietors Jimmy McGill and Bryan Rogers Part One

Bryan Rogers and Jerry McGill of Boozehounds in Palm Springs

Boozehounds, is a newly debuted pet-friendly dining, cafe and bar concept in Palm Springs. The 3,812-square-foot restaurant with an additional 1,168-square-foot glass atrium and 2,020-square-foot outdoor lounge is located on bustling N Palm Canyon Drive. Boozehounds features a vibrant design and a welcoming atmosphere with a unique food and beverage menu, including options for dogs. It is poised to quickly become part of Palm Springs’ burgeoning culinary scene.”

“Palm Springs has the best of both worlds when it comes to patrons. There’s a large close-knit local community as well as a massive seasonal and weekend visitor population. We intend to make Boozehounds comfortable for both groups, with a focus on conviviality for all to mingle over a coffee, meal or cocktail,” says co-owner Jimmy McGill.”

“This is a deeply personal project for him and co-owners Bryan Rogers and Steve Piacenza. The concept pays homage to their past and present pets with the logo design inspired by Jimmy and Steve’s beloved dog, Striker. Striker was rescued from the Pasadena Humane Society in 1999 and for 18 years he was more than a four-legged best friend — he was a brother. His memory lives on in Boozehounds.”

“Boozehounds serves globally-inspired, locally influenced dishes including classics with a twist and daily fresh fish selections, with gluten-free and vegan options. Signature dishes include Miso Chilean Fish and Chips, 48 hour miso-marinated Chilean sea bass, beer batter fried, served with root vegetable chips; Sweet “Spot Prawn” Shrimp Ceviche, red Aguachile, Fresno chili, red onions, avocado, and cilantro served with fried shrimp heads; Adobo Chicken, simmered chicken thighs, steamed rice, topped with adobo broth, and side of spiced coconut vinegar; and Slow Roasted Baby Carrots with Almond Milk Sauce, Crispy Farro and Furikake.”

“The city of Palm Springs has a large dog owner community and we want to contribute to that beloved community and create a space for them. Boozehounds is a coffee, co-working, and lunch spot by day and the place to be for happy hour; and when happy hour turns into happy hours you can grab snacks or dinner as well. Coffee Service starts at 8am – 3pm, Happy Hour 3pm-5pm, Dinner 5pm – 10pm (Sun-Thurs) 11pm (Fri & Sat). We are currently not serving lunch or brunch, but will be in the near future.”

Proprietors Jimmy McGill and Bryan Rogers are with us, premium dog treats in hand.

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Show 425, May 15, 2021: Boozehounds Palm Springs with Co-Proprietors Jimmy McGill and Bryan Rogers Part Two

Bryan Rogers and Jerry McGill of Boozehounds in Palm Springs

Boozehounds, is a newly debuted pet-friendly dining, cafe and bar concept in Palm Springs. The 3,812-square-foot restaurant with an additional 1,168-square-foot glass atrium and 2,020-square-foot outdoor lounge is located on bustling N Palm Canyon Drive. Boozehounds features a vibrant design and a welcoming atmosphere with a unique food and beverage menu, including options for dogs. It is poised to quickly become part of Palm Springs’ burgeoning culinary scene.”

“Palm Springs has the best of both worlds when it comes to patrons. There’s a large close-knit local community as well as a massive seasonal and weekend visitor population. We intend to make Boozehounds comfortable for both groups, with a focus on conviviality for all to mingle over a coffee, meal or cocktail,” says co-owner Jimmy McGill.”

“This is a deeply personal project for him and co-owners Bryan Rogers and Steve Piacenza. The concept pays homage to their past and present pets with the logo design inspired by Jimmy and Steve’s beloved dog, Striker. Striker was rescued from the Pasadena Humane Society in 1999 and for 18 years he was more than a four-legged best friend — he was a brother. His memory lives on in Boozehounds.”

“Boozehounds serves globally-inspired, locally influenced dishes including classics with a twist and daily fresh fish selections, with gluten-free and vegan options. Signature dishes include Miso Chilean Fish and Chips, 48 hour miso-marinated Chilean sea bass, beer batter fried, served with root vegetable chips; Sweet “Spot Prawn” Shrimp Ceviche, red Aguachile, Fresno chili, red onions, avocado, and cilantro served with fried shrimp heads; Adobo Chicken, simmered chicken thighs, steamed rice, topped with adobo broth, and side of spiced coconut vinegar; and Slow Roasted Baby Carrots with Almond Milk Sauce, Crispy Farro and Furikake.”

Proprietors Jimmy McGill and Bryan Rogers continue with us, premium dog treats in hand.

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Show 425, May 15, 2021: Restaurateur Jerry Keller, Lulu California Bistro, Palm Springs Part One

Jerry Keller of Lulu California Bistro

Lulu California Bistro (founded in 2011) offers daily dining in the heavily foot-trafficed downtown Palm Springs area (on S. Palm Canyon Dr.) with a savory all day “favorites” menu, 3-course feast, Weekend Brunch and expanded patio seating.”

“There’s always a party at Lulu, and the party has returned with the official re-opening of restaurants in Palm Springs. Lulu offering daily dining from a delicious all day “favorites” menu on its expanded patio, in the bar area and in main dining rooms with socially-distanced tables.”

“Lulu California Bistro combines talent, expertise and a passion for great food to produce a captivating California Bistro dining experience. The menu options are many, varied and value-priced, and the quality is always high. The generous portions are prepared with the freshest ingredients available and a dash of innovation from their award-winning chefs.

“Lulu California Bistro first opened its doors on August 22, 2011 and has served their delicious California cuisine to over two and one-half million guests since the opening. Owner Jerry Keller (in concert with his wife, Barbara) have made very careful choices in creating “Palm Springs hippest restaurant”. From the design of the decor to the meticulous choice of incredible dishes on the menu, everything is designed to give Lulu’s guests the experience of gracious dining in the “hot spot” in the Coachella Valley.”

Proprietor/Founder Jerry Keller joins us with the details of what’s on the ample Lulu menu.

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Show 425, May 15, 2021: Restaurateur Jerry Keller, Lulu California Bistro, Palm Springs Part Two

Jerry Keller of Lulu California Bistro

Lulu California Bistro (founded in 2011) offers daily dining in the heavily foot-trafficed downtown Palm Springs area (on S. Palm Canyon Dr.) with a savory all day “favorites” menu, 3-course feast, Weekend Brunch and expanded patio seating.”

“There’s always a party at Lulu, and the party has returned with the official re-opening of restaurants in Palm Springs. Lulu offering daily dining from a delicious all day “favorites” menu on its expanded patio, in the bar area and in main dining rooms with socially-distanced tables.”

“Lulu California Bistro combines talent, expertise and a passion for great food to produce a captivating California Bistro dining experience. The menu options are many, varied and value-priced, and the quality is always high. The generous portions are prepared with the freshest ingredients available and a dash of innovation from their award-winning chefs.

“Lulu California Bistro first opened its doors on August 22, 2011 and has served their delicious California cuisine to over two and one-half million guests since the opening. Owner Jerry Keller (in concert with his wife, Barbara) have made very careful choices in creating “Palm Springs hippest restaurant”. From the design of the decor to the meticulous choice of incredible dishes on the menu, everything is designed to give Lulu’s guests the experience of gracious dining in the “hot spot” in the Coachella Valley.”

Proprietor Jerry Keller continues with us providing the details of what’s on the ample Lulu menu. It’s hard for Jerry to single out favorites on the expansive menu but he does particularly appreciate the slow-roasted Prime Rib (available as a “Weekend Special.”)

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Show 425, May 15, 2021: Chef Wing Lam of Wahoo’s Fish Taco Part One

Chef Wing Lam of Wahoo’s Fish Taco is collaborating with Three Sticks Wines on two, back-to-back tasting events in Long Beach and Newport Beach under the name of Rose on the Road.

Three Sticks will be pouring a celebratory selection of their latest wines (including the newly released 2020 Castenada Sonoma Coast Rose) at the Wahoo’s Fish Taco locations in Long Beach (May 20th from 5 to 7:00 p.m.) and Newport Beach (May 21stfrom 3 to 5:00 p.m.) as founder and chef, Wing Lam, cooks up his famous grilled fish tacos with spicy oven-roasted salsa on the patio. Tickets are limited.

Chef Wing Lam co-founded Wahoo’s Fish Taco in 1988 (with his two brothers) and the enterprise has grown to over 60 locations throughout California. A fresh and tasty fusion of Brazilian, Asian, and Mexican fare, Wahoo’s is best known for their signature fish tacos that pair perfectly with the newly released 2020 Castenada Rose.

Chef Wing graciously shares his recipe for Fish Tacos with Oven-Roasted Salsa.

Wing Lam is our guest spatula in hand.

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Show 425, May 15, 2021: Chef Wing Lam of Wahoo’s Fish Taco Part Two

Chef Wing Lam of Wahoo’s Fish Taco is collaborating with Three Sticks Wines on two, back-to-back tasting events in Long Beach and Newport Beach under the name of Rose on the Road.

Three Sticks will be pouring a celebratory selection of their latest wines (including the newly released 2020 Castenada Sonoma Coast Rose) at the Wahoo’s Fish Taco locations in Long Beach (May 20th from 5 to 7:00 p.m.) and Newport Beach (May 21stfrom 3 to 5:00 p.m.) as founder and chef, Wing Lam, cooks up his famous grilled fish tacos with spicy oven-roasted salsa on the patio. Tickets are limited.

Chef Wing Lam co-founded Wahoo’s Fish Taco in 1988 (with his two brothers) and the enterprise has grown to over 60 locations throughout California. A fresh and tasty fusion of Brazilian, Asian, and Mexican fare, Wahoo’s is best known for their signature fish tacos that pair perfectly with the newly released 2020 Castenada Rose.

Chef Wing graciously shares his recipe for Fish Tacos with Oven-Roasted Salsa.

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Show 425, May 15, 2021: Co-Host Chef Andrew Gruel of the Slapfish Restaurant Group with “Ask the Chef”

Our own Chef Andrew Gruel of the Slapfish Restaurant Group (including Raw by Slapfish, Two Birds and Big Parm) provides another timely and informative “Ask the Chef” segment where Chef Andrew responds to listeners thoughtful inquiries. Chef Andrew is continually updating us on the real impact of the Covid-19 crisis in the hospitality field and what we, as diners, can do to support the very survival of restaurants during the initial, highly fluid stages of the hoped-for recovery which remains a genuine concern. Restaurants in Southern California are finally again allowed to operate for outside/patio dining and inside dining at reduced capacities with all the requisite COVID 19 safety precautions.

Moving on to the current crisis in the hospitality industry we ask Chef Andrew about the difficulty restaurants are currently experiencing in restaffing – both in the front and back of the house. It’s tough to even get applicants…What does the future hold if this unfortunate trend continues? Is more automation (and less service) possibly on the horizon?

Remember the juicy and delicious Community Burger (more than a mouthful) is available at all Southern California locations of Slapfish. The worthy burger is free with any donation to 86 Restaurant Struggle.” 100 per cent of that money goes to benefit struggling restaurant workers.

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Show 424, May 8, 2021: Show Preview with Executive Producer & Co-Host Andy Harris

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

Chargers Cooking on a Mission

The Los Angeles Chargers Impact Fund (Charity arm of Los Angeles Chargers football team) has joined forces with Melissa’s Produce to host a virtual cooking fundraiser (“Cooking for a Mission”) on May 27th from 5 to 6:30 p.m. PT to benefit the Midnight Mission’s HomeLight facility in Inglewood. Details are available here. Registration Deadline is May 13th.

Proprietor & Chef Isaac Gamboa of Beverly Hills’ side-by-side Prospect Gourmand and Gourmando has extensive fine dining experience working with big name chefs and at luxury hotel properties. In 2014 Chef Isaac and his wife, Chancey, (the welcoming General Manager) opened the modest (and self-funded) Prospect Gourmand on La Cienega Blvd. in Beverly Hills. Favorable word-of-mouth spread about their honest, from-the-heart elevated cuisine and they soon developed a regular and loyal following. Two years ago The Gamboas were able to relocate to a larger space (with a better equipped kitchen) on N. Robertson Blvd. located just North of Wilshire Blvd. on the West side of the street. It’s Lunch and Dinner daily with Weekend Brunch service. Chef Isaac & Chancey Gamboa are our guest tongs in hand.

“In 2006, a young toffee-maker (based in the greater Palm Springs area,) Brandon Weimer, and a family friend were presented an opportunity to go on a class trip to Italy during their sophomore year of high school. Challenged by their parents to earn half the cost of their trip, they accepted, and Brandini Toffee was born. With unwavering optimism, they sold their toffee to family, friends and the community. Within a few months the two surpassed their funding goals and enjoyed a well-earned trip to Europe. Since then, the company has grown into a business committed to quality and community. Founded in the Palm Springs area, Brandini Toffee is enjoyed by chocolate-lovers and toffee aficionados around the world, and is the first toffee company to receive the coveted gold sofi Award from the Specialty Food Association.” Founder Brandon Weimer joins us with whisk in hand.

“Located just off the 91 Freeway in Riverside, Wicks Brewing Company has been bringing award-winning craft beer and food to the Inland Empire since serving their first pint back in April of 2013.

One of the largest brewpubs in the Inland Empire, Wicks Brewing features 25 draft selections, seltzers, a great rotating cider list and even wine!” Always community focused Wicks Brewing is participating in the first national StacheStong benefit (featuring 200 craft breweries in some 30 states.) This month of May campaign is raising vitally needed funds and much needed awareness for brain cancer research during national Brain Tumor Awareness Month. Participating #BrewStacheStrong breweries are raising money through sales of their limited-edition S.M.A.S.H. for STACHE. This SMaSH (single malt and single hop) beer has been uniquely crafted by each participating brewery. Ryan Wicks taps the keg of their Secret Stache, SMASH Pilsner creation for us.

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 is continually updating us on the real impact of the Covid-19 crisis in the hospitality field and what we, as diners, can do to support the very survival of restaurants during the initial, highly fluid stages of the hoped-for recovery which remains a genuine concern. Restaurants in Southern California are finally again allowed to operate for outside/patio dining and inside dining at reduced capacities with all the requisite COVID 19 safety precautions. Shifting the conversation back to food we’ll also ask Chef Andrew about the increasing practice of full-service restaurants adding a partial or full gratuity to the guest’s check in advance of the payment regardless of the number of guests dining.

All of this and heaping helpings of extra deliciousness (with proper Social Distancing) on this week’s not-to-miss show!

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Show 424, May 8, 2021: Chef Isaac and Chancey Gamboa, Gourmando & Prospect Gourmand, Beverly Hills Part One

Chancey and Isaac Gamboa of Gourmando

Proprietor & Chef Isaac Gamboa of Beverly Hills’ side-by-side Prospect Gourmand and Gourmando has extensive fine dining experience working with big name chefs and at luxury hotel properties. In 2014 Chef Isaac and his wife, Chancey (the welcoming General Manager) opened the modest (and self-funded) Prospect Gourmand on La Cienega Blvd. in Beverly Hills. Favorable word-of-mouth spread about their honest, from-the-heart elevated cuisine and they soon developed a regular and loyal following. Two years ago The Gamboas were able to relocate to a larger space (with a better equipped kitchen including a pizza oven) on N. Robertson Blvd. located just North of Wilshire Blvd. on the West side of the street. It’s Lunch and Dinner daily with Weekend Brunch service. Also Happy Hour is featured on Weekdays from 3 to 6:30 p.m.

Eventually (post pandemic) there will be two concepts under the same roof. One side will be a nightly changing prix fixe menu based on what ingredients Isaac sees as the season’s best along with an a la care menu that features South of the Border specialties like Wild Pacific Shrimp a la Plancha with farmers market vegetables.

“Isaac Gamboa trained under the aegis of Michelin-starred Chef/Restaurateur Michael Mina in Las Vegas at his restaurants including American Fish, Nob Hill and Strip Steak; was part of the group’s opening teams, and honed valuable skills in fine dining and hospitality. Isaac then went on to be the Executive Chef of the luxury boutique hotel Shutters on the Beach in Santa Monica, California overseeing two of the most idyllic ocean front dining destinations: One Pico and Coast Beach Cafe and Bar.”

“He received his culinary arts degree from Le Cordon Bleu in Las Vegas and originally launched his career at Mandalay Bay Resort & Casino, as a Junior Sous Chef for the Five Diamond resort. Chef Isaac also specialized there in creating French pastries.”

Chef Isaac Gamboa is our guest tongs in hand along with his wife, Chancey.

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Show 424, May 8, 2021: Chef Isaac and Chancey Gamboa, Gourmando & Prospect Gourmand, Beverly Hills Part Two

Chancey and Isaac Gamboa of Prospect Gourmand in Beverly Hills

Proprietor & Chef Isaac Gamboa of Beverly Hills’ side-by-side Prospect Gourmand and Gourmando has extensive fine dining experience working with big name chefs and at luxury hotel properties. In 2014 Chef Isaac and his wife, Chancey (the welcoming General Manager) opened the modest (and self-funded) Prospect Gourmand on La Cienega Blvd. in Beverly Hills. Favorable word-of-mouth spread about their honest, from-the-heart elevated cuisine and they soon developed a regular and loyal following. Two years ago The Gamboas were able to relocate to a larger space (with a better equipped kitchen including a pizza oven) on N. Robertson Blvd. located just North of Wilshire Blvd. on the West side of the street. It’s Lunch and Dinner daily with Weekend Brunch service.

Eventually (post pandemic) there will be two concepts under the same roof. One side will be a nightly changing prix fixe menu based on what ingredients Isaac sees as the season’s best along with an a la care menu that features South of the Border specialties like Wild Pacific Shrimp a la Plancha with farmers market vegetables.

“Isaac Gamboa trained under the aegis of Michelin-starred Chef/Restaurateur Michael Mina in Las Vegas at his restaurants including American Fish, Nob Hill and Strip Steak; was part of the group’s opening teams, and honed valuable skills in fine dining and hospitality. Isaac then went on to be the Executive Chef of the luxury boutique hotel Shutters on the Beach in Santa Monica, California overseeing two of the most idyllic ocean front dining destinations: One Pico and Coast Beach Cafe and Bar.”

“He received his culinary arts degree from Le Cordon Bleu in Las Vegas and originally launched his career at Mandalay Bay Resort & Casino, as a Junior Sous Chef for the Five Diamond resort. Chef Isaac also specialized there in creating French pastries.”

Chef Isaac & Chancey Gamboa continue with us.

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