Now an enticing preview of this Saturday’s abundant show with Co-Hosts Andy Harris and Chef Andrew Gruel of the Slapfish Restaurant Group. It’s 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…
Chef Bruno Serato of the Anaheim White House is passionate about his long-time efforts to feed hungry kids in need daily with nutritious food prepared in his own kitchens. His restaurant was recently devastated by a horrific fire and remains closed indefinitely. Orange County chefs & restaurateurs are generously rallying to support Bruno’s charity, Caterina’s Club, and his employees with a benefit on Monday evening, February 20th at Highway 39 Event Center in Anaheim. Organizer Judy Walker of Golden Rule Charity joins us with the specifics.
You have to appreciate a young, upstart craft brewery whose slogan is “Keeping Beer Weird.” The talk among Richmond, B.C.’s craft beer enthusiasts is Fuggles & Warlock Craftworks. We’ll tap a keg of their popular “The Last Strawberry” (a Belgian wit brewed with local strawberries) with co-founder Glen Hutton, a Richmond, B.C. local.
The newly opened 4th & Olive in the East Village of Long Beach is a traditional Franco-German restaurant and beer garden serving Alsatian style food. Under the culinary direction of Chef Alex McGroarty, the restaurant features housemade dishes such as sausages, braised meats, pretzels, sauerkraut and other comfort foods of the region, plus unique European beers and wines. Proprietor Dan Tapia is our guest.
This past week the 2017 James Beard Foundation Awards Restaurant and Chef Semifinalists were announced. Congratulations to all the deserving California Semifinalists. On March 15th The Foundation will announce the Final Nominations in all categories at a breakfast press conference at a.o.c restaurant in Los Angeles. This is the first time in the 27-year history of The Awards that the Final Nominations will be announced in Los Angeles.
Our own Chef Andrew Gruel is known to be pretty handy in the kitchen. Today it’s the debut of “Mastering Kitchen Science 101” sharing practical, little known tips and tricks to use in the home kitchen.
We’ve been enthusiastically following Team USA’s progress (backed by the ment’or BKB Foundation) in the bi-annual Bocuse d’Or International Culinary Competition for the last five years. Late last month Team USA achieved the seemingly impossible – Gold in Lyon. Team USA’s Bocuse d’Or champion Chef Mathew Peters (ex-per se) and Team USA’s backer, ment’or BKB Foundation (represented by Executive Director Young Yun), join us to savor this tremendous achievement for the culinary arts in the United States.
All of this and lots more absolutely incredible deliciousness on Saturday’s show!
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