Show 304, December 29, 2018: Show Preview with Co-Host Andy Harris

Now an enticing preview of Saturday’s delectable show. We’re in the true Holiday spirit…It’s not, with profuse apologies, for dieters. If we’re successful we will always leave you incredibly hungry and thirsty. In our case, and upon careful reflection, that’s probably a pretty good thing… Happy New Year and thanks for being a part of our loyal listening audience. We promise many more worthy treats coming for the new year.

Langer’s Deli’s pastrami is legendary in Jewish deli appreciators’ circles. Trisha Langer is the granddaughter of Al Langer, the founder of Langer’s Deli located across the street from MacArthur Park in Los Angeles. After many years learning the deli trade at Langer’s she has branched off on her own (with her husband) to found Daughter’s Deli – A Family Tradition in the heart of The Sunset Strip in West Hollywood. We pull her away from hand-slicing the ethereal pastrami for a visit.

How sweet it is with an authentic “Taste of Hawaii” now located next door to Toast Kitchen + Bakery in Costa Mesa. Fill, a bakehouse and creamery serving made-to-order malasadas and small-batch ice cream, launched in late July. With Fill, founder & Hawaii-native James Mullis, serves up a sweet side of the Islands with true “aloha spirit.”  James joins us from Hawaii.

Fortunately the wines of South Africa have come a long way on the world stage since the demise of apartheid. They are now known for world-class Chenin Blanc and Pinotage but are also generating acclaim for their Bordeaux-style varieties. Sommelier Jim Clarke, Marketing Manager for Wines of South Africa, uncorks the 411 on these wines for us.

We recently revisited Great Society Cider & Mead, Southern California’s first all-cider pub located on Broadway at the edge of Downtown Long Beach. They are part of the new Beach City Food ToursEast Village Cocktail Tour. Great Society serves an unusual selection of rotating draft ciders and meads in addition to the expected craft beers. Tasty food menu, too. We’ll revisit the proprietor, Otto Radke.

Our own Chef Andrew Gruel joins us with another informative “Ask the Chef” segment. With the Holidays in progress it’s great to have a real working chef in our corner always providing handy and practical advice! We’re resuming our discussion of key industry trends. Challenges ahead…Not an easy time to be in the restaurant business.

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

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