Executive Chef Andrew Gruel of the rapidly growing Slapfish empire with restaurants in Huntington Beach, Laguna Beach, Newport Beach, LAX, Irvine at UCI and, most recently, Brea, is back as today’s special Guest Host. Last month in Chicago he received Nation’s Restaurant News’ Trendsetter MenuMaster Award for Slapfish.
Now a (hopefully) tantalizing preview of Saturday’s overloaded show and not, with profuse apologies, for dieters. If we’re successful we will always leave you incredibly hungry and thirsty. In our case that’s actually a pretty good thing…
The Ranch Restaurant in Anaheim has a tremendous commitment to using fresh fruit and vegetables in all their preparations. They incredibly have their own farm in Orange where they grow many of the fruits and vegetables used at the bar and on the dinner menu. Executive Chef Michael Rossi actually checks the farm daily to see what can be used fresh from the field on that day’s menu. Restaurant Manager & Mixologist Dan Minjares has recently introduced their new Summer Cocktails. Included is a selection of “Farm Inspired Summer Cocktails.” Dan is with us to explain all the refreshing specifics.
George Motz is an Emmy Award-winning filmmaker, founder of the Food Film Festival, and author of the well-received Hamburger America. He’s a well-traveled “accidental” burger authority with impeccable credentials. Motz’s newest offering is The Great American Burger Book – How to Make Authentic Regional Hamburgers at Home. George puts his well-used spatula down briefly to join us with the hot & juicy details.
The classic Casa Vega is a family-owned Mexican restaurant that has been a Sherman Oaks landmark for 60 years. They are celebrating their 60th Anniversary in style with cocktails and a special seven-course menu this Saturday night, July 16th. It’s a benefit for the L.A. Regional Food Bank. The celebrity guest chef is Baja’s Javier Plascencia. 2nd generation proprietress Christy Vega is our guest.
Chef Eric Samaniego (Bravo TV’s “Best New Restaurant“), formerly of Little Sparrow in Santa Ana, has joined Michael’s On Naples in Long Beach as the award-winning restaurant’s chef de cuisine. In addition to changes in the kitchen, Michael’s on Naples is experiencing an aesthetic transformation as well. The restaurant’s rooftop terrace has been under construction as it undergoes a major expansion and renovation. Chef Eric joins us.
Food waste is inexcusable in restaurants these days. It’s a matter of principle in addition to being part of the green movement. Our own Chef Andrew Gruel will highlight what he does to turn usable items that were formally tossed in the garbage into practical (and tasty) menu items.
All of this and lots more absolutely incredible deliciousness on Saturday’s show!