Show 504, December 17, 2022: Show Preview with Executive Producer & Co-Host Andy Harris

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

Meet Chef & Pitmaster Chad Phuong, also known as the Cambodian Cowboy, of Long Beach’s Battambong BBQ. It’s real deal Texas-style BBQ with a kick. No gimmicks here…This is a career change for Chef Phuong and, in a short time, he’s created a tremendous word-of-mouth following for his regular Long Beach BBQ pop-ups serviced by his rolling smoker. His acclaim is such that CBS’s Carter Evans featured Chef Chad in “The Dish” segment of “CBS Mornings” (National) in early November.

“The return of the iconic Tail o’ the Pup (originally located on S. La Cienega Blvd. across from the SLS Hotel) is a direct reflection of proprietor 1933 Group’s (Highland Park Bowl, The Formosa Café) dedication to preserving, protecting, and reviving Los Angeles History. Tail o’ the Pup’s giant hotdog shaped building has been attracting visitors to Hollywood since 1946. This ambitious revival isn’t just about nostalgia. The 1933 Group aims to not only celebrate Tail o’ the Pup’s past, but also pave the way for new endeavors and memories which can be celebrated for years to come.” 1933 Group’s Co-Founder, Dimitri Komarov is our guest with a Chicago Pup in hand.

Figueroa Mountain Brewing Company’s (Buellton) new Director of Innovation is Victor Novak (ex-Golden Road Brewing.) Victor also serves as Head Brewer for the company’s upcoming Los Angeles taprooms. Novak will help expand the brewing operations for Figueroa Mountain in Los Angeles, bringing his years of experience with brewing at all scales to the organization. Prior to this announcement, Novak served as Brewmaster at Golden Road Brewing, having joined them in 2014. Before that he brewed at TAPS Brewery, where he racked up 21 World Beer Cup and Great American Beer Fest medals as well as recognition as Brewer of the Year in 2010 and 2011.” Victor Novak joins us to tap the keg on all that is Figueroa Mountain Brewing Co.

Our own Chef Andrew Gruel the Founder of Big Parm (New Jersey-style pizza), Two Birds and the soon to launch, full-service Calico Fish House (in Huntington Beach) provides another timely and informative “Ask the Chef” segment where Chef Andrew responds to listeners thoughtful inquiries. This is a bit curious…The price of proteins has been on the rise yet the price of chicken breasts and wings has declined since the Summer. Definitely value to be found there. Chef Andrew adds his informed perspective. As a year-end bonus Chef Andrew shares his signature recipe for the “Ultimate Sandwich Sauce.”

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

Show 504, December 17, 2022: Tail o’ the Pup, West Hollywood, with Proprietor Dimitri Komarov, 1933 Group Part One

Dimitri Komarov of the 1933 Group

“The return of the iconic Tail o’ the Pup (originally located on S. La Cienega Blvd. across from the SLS Hotel) is a direct reflection of proprietor 1933 Group’s (Highland Park Bowl, The Formosa Café) dedication to preserving, protecting, and reviving Los Angeles History. Tail o’ the Pup’s giant hotdog shaped building has been attracting visitors to Hollywood since 1946. This ambitious revival isn’t just about nostalgia. The 1933 Group aims to not only celebrate Tail o’ the Pup’s past, but also pave the way for new endeavors and memories which can be celebrated for years to come.”

“The 1933 Group’s team is dedicated to creating tasty dogs, snacks, shakes, and more that satisfy modern tastes while honoring Tail o’ the Pup’s rich history. The 1933 Group works tirelessly to source high quality ingredients and develop house-made recipes with their guests in mind. They are proud to feature a surprisingly diverse menu featuring vegetarian and gluten-free options.” In the proud tradition of Tail o’ The Pup there is even a Doggy Menu where you can “Pamper Your Pup.”

Also a full liquor license with a nightly Happy Hour ($5 lagers) from 6 to 9:00 p.m.

“Formed nearly two decades ago, the 1933 Group helms a lauded portfolio of bars and restaurants in Los Angeles, including the historical restorations of Highland Park Bowl and the barrel-shaped bar Idle Hour in North Hollywood, Harlowe in West Hollywood, Sassafras in Hollywood, La Cuevita in Highland Park, Bigfoot Lodge in Los Feliz, Thirsty Crow in Silver Lake, Culver City’s Bigfoot West and Oldfield’s Liquor Room. The latest additions are the iconic Formosa Café and the restored and expanded Tail o’ the Pup. Combining design aesthetics that embrace various time periods in early America with a passion for cocktails and the revival of the art of bartending, owners Bobby Green, Dimitri Komarov, and Dmitry Liberman create imaginative libations and scenes throughout LA’s drinking landscape. Each concept reflects bold, modern interpretations, reflective of the company’s dynamic partners and memorable eras.”

1933 Group’s Co-Founder, Dimitri Komarov, is our guest with a Chicago Pup in hand.

Show 504, December 17, 2022: Tail o’ the Pup, West Hollywood, with Proprietor Dimitri Komarov, 1933 Group Part Two

Dimitri Komarov of the 1933 Group

“The return of the iconic Tail o’ the Pup (originally located on S. La Cienega Blvd. across from the SLS Hotel) is a direct reflection of proprietor 1933 Group’s (Highland Park Bowl, The Formosa Café) dedication to preserving, protecting, and reviving Los Angeles History. Tail o’ the Pup’s giant hotdog shaped building has been attracting visitors to Hollywood since 1946. This ambitious revival isn’t just about nostalgia. The 1933 Group aims to not only celebrate Tail o’ the Pup’s past, but also pave the way for new endeavors and memories which can be celebrated for years to come.”

“The 1933 Group’s team is dedicated to creating tasty dogs, snacks, shakes, and more that satisfy modern tastes while honoring Tail o’ the Pup’s rich history. The 1933 Group works tirelessly to source high quality ingredients and develop house-made recipes with their guests in mind. They are proud to feature a surprisingly diverse menu featuring vegetarian and gluten-free options.” In the proud tradition of Tail o’ the Pup there is even a Doggy Menu where you can “Pamper Your Pup.”

Also a full liquor license with a nightly Happy Hour ($5 lagers) from 6 to 9:00 p.m.

“Formed nearly two decades ago, the 1933 Group helms a lauded portfolio of bars and restaurants in Los Angeles, including the historical restorations of Highland Park Bowl and the barrel-shaped bar Idle Hour in North Hollywood, Harlowe in West Hollywood, Sassafras in Hollywood, La Cuevita in Highland Park, Bigfoot Lodge in Los Feliz, Thirsty Crow in Silver Lake, Culver City’s Bigfoot West and Oldfield’s Liquor Room. The latest additions are the iconic Formosa Café and the restored and expanded Tail o’ the Pup. Combining design aesthetics that embrace various time periods in early America with a passion for cocktails and the revival of the art of bartending, owners Bobby Green, Dimitri Komarov, and Dmitry Liberman create imaginative libations and scenes throughout LA’s drinking landscape.”

1933 Group’s Co-Founder, Dimitri Komarov continues with us, a 1946 Pup (hotdog split & grilled on a toasted bun with grilled onions and house mustard) in hand.

December 17: Battambong BBQ, Tail o’ the Pup from 1933 Group, Figueroa Mountain Brewing Company

Podcasts

Segment One: Show Preview with Executive Producer & Co-Host Andy Harris
Segment Two: Chef Chad Phuong, The Cambodian Cowboy, Battambong BBQ, Long Beach Part One
Segment Three: Chef Chad Phuong, The Cambodian Cowboy, Battambong BBQ, Long Beach Part Two
Segment Four: Tail o’ the Pup, West Hollywood, with Proprietor Dimitri Komarov, 1933 Group Part One
Segment Five: Tail o’ the Pup, West Hollywood, with Proprietor Dimitri Komarov, 1933 Group Part Two
Segment Six: Brewmaster Victor Novak, Director of Innovation, Figueroa Mountain Brewing Co. Part One
Segment Seven: Brewmaster Victor Novak, Director of Innovation, Figueroa Mountain Brewing Co. Part Two
Segment Eight: Chef Andrew Gruel, Co-Host, with “Ask the Chef”

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

Meet Chef & Pitmaster Chad Phuong, also known as the Cambodian Cowboy, of Long Beach’s Battambong BBQ. It’s real deal Texas-style BBQ with a kick. No gimmicks here…This is a career change for Chef Phuong and, in a short time, he’s created a tremendous word-of-mouth following for his regular Long Beach BBQ pop-ups serviced by his rolling smoker. His acclaim is such that CBS’s Carter Evans featured Chef Chad in “The Dish” segment of “CBS Mornings” (National) in early November.

“The return of the iconic Tail o’ the Pup (originally located on S. La Cienega Blvd. across from the SLS Hotel) is a direct reflection of proprietor 1933 Group’s (Highland Park Bowl, The Formosa Café) dedication to preserving, protecting, and reviving Los Angeles History. Tail o’ the Pup’s giant hotdog shaped building has been attracting visitors to Hollywood since 1946. This ambitious revival isn’t just about nostalgia. The 1933 Group aims to not only celebrate Tail o’ the Pup’s past, but also pave the way for new endeavors and memories which can be celebrated for years to come.” 1933 Group’s Co-Founder, Dimitri Komarov is our guest with a Chicago Pup in hand.

“Figueroa Mountain Brewing Company’s (Buellton) new Director of Innovation is Victor Novak (ex-Golden Road Brewing.) Victor also serves as Head Brewer for the company’s upcoming Los Angeles taprooms. Novak will help expand the brewing operations for Figueroa Mountain in Los Angeles, bringing his years of experience with brewing at all scales to the organization. Prior to this announcement, Novak served as Brewmaster at Golden Road Brewing, having joined them in 2014. Before that he brewed at TAPS Brewery, where he racked up 21 World Beer Cup and Great American Beer Fest medals as well as recognition as Brewer of the Year in 2010 and 2011.” Victor Novak joins us to tap the keg on all that is Figueroa Mountain Brewing Co.

Our own Chef Andrew Gruel the Founder of Big Parm (New Jersey-style pizza), Two Birds and the soon to launch, full-service Calico Fish House (in Huntington Beach) provides another timely and informative “Ask the Chef” segment where Chef Andrew responds to listeners thoughtful inquiries. This is a bit curious…The price of proteins has been on the rise yet the price of chicken breasts and wings has declined since the Summer. Definitely value to be found there. Chef Andrew adds his informed perspective. As a bonus Chef Andrew shares his signature recipe for the “Ultimate Sandwich Sauce.”

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

Chad Phoung of Battamboung BBQ

Meet Chef & Pitmaster Chad Phuong, also known as the Cambodian Cowboy, of Long Beach’s Battambong BBQ. It’s real deal Texas-style BBQ with a kick. No gimmicks here…

This is a career change for Chef Phuong and, in a short time, he’s created a tremendous word-of-mouth following for his regular Long Beach BBQ pop-ups serviced by his rolling smoker. His wide acclaim is such that CBS’s Carter Evans featured Chef Chad in “The Dish” segment of “CBS Mornings” (National) in early November.

Phuong learned all about the cuts of meat and pitmastering while working in a meat processing plant in Texas before returning to Long Beach. Chad survived the ravages of the Khmer Rouge regime in Cambodia and emigrated to the United States in 1980 with his Mother and siblings.

On Chef Chad’s regular menu are slow-smoked, 17-hour Brisket, Tri-Tip, Spare Ribs, Pulled Pork, Chicken, Cambodian Sausage, and Pork Belly. Also featured are Brisket Nom Pang and Tri-Tip Nom Pang sandwiches.

Far from the ordinary sides include Cambodian Coconut Corn, Garlic Noodles, Cambodian Slaw and Battambong BBQ Sauce.

Chef Chad doesn’t forget his Vegan guests. His special creations are Smoked Oyster Mushrooms, Smoked Coconut Cauliflower, Jackfruit Sliders and Smoked Vegan Rice.

Battambong BBQ’s regular weekly schedule: Bixby Knolls Farmers Market (Thurs 3 p.m.-7 pm) Ten Mile Brewing (Fridays 12 p.m.-9 p.m.) Trademark Brewing (Sundays 12-7p.m.), Long Beach, CA, United States, California

For Saturday, December 17th only The Night Market from
3 pm -7 pm
@ 2338 E. Anaheim St., Long Beach CA 90804

Battambong BBQ will be one of the featured establishments in the upcoming, inaugural Long Beach Cambodian Restaurant Week running from Sunday, March 19th to Sunday, March 26th.

Dimitri Komarov of the 1933 Group

“The return of the iconic Tail o’ the Pup (originally located on S. La Cienega Blvd. across from the SLS Hotel) is a direct reflection of proprietor 1933 Group’s (Highland Park Bowl, The Formosa Café) dedication to preserving, protecting, and reviving Los Angeles History. Tail o’ the Pup’s giant hotdog shaped building has been attracting visitors to Hollywood since 1946. This ambitious revival isn’t just about nostalgia. The 1933 Group aims to not only celebrate Tail o’ the Pup’s past, but also pave the way for new endeavors and memories which can be celebrated for years to come.”

“The 1933 Group’s team is dedicated to creating tasty dogs, snacks, shakes, and more that satisfy modern tastes while honoring Tail o’ the Pup’s rich history. The 1933 Group works tirelessly to source high quality ingredients and develop house-made recipes with their guests in mind. They are proud to feature a surprisingly diverse menu featuring vegetarian and gluten-free options.” In the proud tradition of Tail o’ The Pup there is even a Doggy Menu where you can “Pamper Your Pup.”

“Formed nearly two decades ago, the 1933 Group helms a lauded portfolio of bars and restaurants in Los Angeles, including the historical restorations of Highland Park Bowl and the barrel-shaped bar Idle Hour in North Hollywood, Harlowe in West Hollywood, Sassafras in Hollywood, La Cuevita in Highland Park, Bigfoot Lodge in Los Feliz, Thirsty Crow in Silver Lake, Culver City’s Bigfoot West and Oldfield’s Liquor Room. The latest additions are the iconic Formosa Café and the restored and expanded Tail o’ the Pup. Combining design aesthetics that embrace various time periods in early America with a passion for cocktails and the revival of the art of bartending, owners Bobby Green, Dimitri Komarov, and Dmitry Liberman create imaginative libations and scenes throughout LA’s drinking landscape. Each concept reflects bold, modern interpretations, reflective of the company’s dynamic partners and memorable eras.”

1933 Group’s Co-Founder, Dimitri Komarov, is our guest with a Chicago Pup in hand.

Victor Novak of Figueroa Mountain Brewing Company

Figueroa Mountain Brewing Company’s (Buellton) new Director of Innovation is Victor Novak (ex-Golden Road Brewing.) Victor also serves as Head Brewer for the company’s upcoming Los Angeles taprooms. Novak will help expand the brewing operations for Figueroa Mountain in Los Angeles, bringing his years of experience with brewing at all scales to the organization. Prior to this announcement, Novak served as Brewmaster at Golden Road Brewing, having joined them in 2014. Before that he brewed at TAPS Brewery, where he racked up 21 World Beer Cup and Great American Beer Fest medals as well as recognition as Brewer of the Year in 2010 and 2011.”

“Chief among Victor’s tasks will be to oversee the development of the three new Figueroa Mountain brewpubs in Los Angeles, including the upcoming Fig Mtn LagerHaus in Sherman Oaks, Agua Santa Cervecería in West LA, and Fig Mtn University in Westwood Village.”

“Asked about what makes him excited about those locations, Novak said, “Bringing the Figueroa Mountain identity to these brewpubs is going to do a lot to open more people’s eyes to the depth and breadth of what we can do in LA, and that’s really thrilling.”

The reconceived and revived brewpubs are expected to open under their new names early in 2023.

Victor Novak is our guest to tap the keg on all that is Figueroa Mountain Beer Co.

Our own Chef Andrew Gruel the Founder of Big Parm (New Jersey-style pizza), Two Birds and the soon to launch, full-service Calico Fish House (in Huntington Beach) provides another timely and informative Ask the Chef segment where Chef Andrew responds to listeners thoughtful inquiries.

This is a bit curious…The price of proteins has been on the rise yet the price of chicken breasts and wings has actually declined since the Summer. Definitely value to be found with cluck. Chef Andrew adds his informed perspective.

As an added bonus Chef Andrew shares his perfected recipe for the Ultimate Sandwich Sauce which is the perfect combination of fats, acid, salt and umami to make any dish taste better.

Podcasts

Segment One: Show Preview with Executive Producer & Co-Host Andy Harris
Segment Two: Chef Chad Phuong, The Cambodian Cowboy, Battambong BBQ, Long Beach Part One
Segment Three: Chef Chad Phuong, The Cambodian Cowboy, Battambong BBQ, Long Beach Part Two
Segment Four: Tail o’ the Pup, West Hollywood, with Proprietor Dimitri Komarov, 1933 Group Part One
Segment Five: Tail o’ the Pup, West Hollywood, with Proprietor Dimitri Komarov, 1933 Group Part Two
Segment Six: Brewmaster Victor Novak, Director of Innovation, Figueroa Mountain Brewing Co. Part One
Segment Seven: Brewmaster Victor Novak, Director of Innovation, Figueroa Mountain Brewing Co. Part Two
Segment Eight: Chef Andrew Gruel, Co-Host, with “Ask the Chef”

Show 84, August 16, 2014: Head Barman Chris Amirault of Harlowe, West Hollywood

Chris AmiraultMeet Mixologist Chris Amirault of Harlowe, a new bar that’s already attracting a lot of attention in West Hollywood. He’s the Head Barman there. This is from the 1933 Group (Oldfield’s Liquor Room and Sassafras.)

Even Chris’ standard cocktails are very special. Chris also creates unusual draft and bottled cocktails. Also of note are the carafe cocktails and the shared punch bowls.

Not easy to order a libation these days with all the tempting options!

“Give me a bottle of bourbon & half a chicken and I’ll take over the world.”

August 16: Eric Greenspan, CANstruction, Jason Grilli, LA Food and Wine, PigOut, KTown Night Market, Harlowe

Podcasts

Segment One: Guest Host Chef Eric Greenspan and Producer & Co-Host Andy Harris preview the show
Segment Two: Chef Eric Greenspan of Foundation Hospitality Group
Segment Three: Long Beach CANstruction benefiting Food Finders
Segment Four: Halo Reliever Jason Grilli
Segment Five: Los Angeles Food & Wine Festival
Segment Six: Pigout 3.0
Segment Seven: KTOWN Night Market & OC Block Party
Segment Eight: Head Barman Chris Amirault of Harlowe, West Hollywood

Guest Host Celebrity Chef Eric Greenspan of Foundation Hospitality Group and Producer Andy preview the show.

Besides being all over Food TV (he bested Iron Chef Bobby Flay on Food Network’s “Iron Chef America”) Chef Eric Greenspan has made a name for himself in the rarified world of fine-dining. For almost two years he was the executive chef of Joachim Splichal’s highly-acclaimed flagship restaurant, Patina. More recently he created The Foundry on Melrose Ave. In the Fall he returns to Melrose with the eagerly anticipated fine dining, Enclave.

Although Chef Eric Greenspan has created the more casual, Greenspan’s Grilled Cheese and The Roof on Wilshire, his heart and true passion remains in fine dining. We’ll talk about the future of fine-dining in Los Angeles and get Chef Eric’s perspective. We’ll also preview Chef Eric’s new series for the National Geographic Channel debuting in November.

The first Canstruction Competition is coming to Long Beach on August 21st. The resulting collections of food benefit Food Finders food rescue / food bank. It’s going to be a wild 12 hours benefiting people in need!

The Halos have an ace relief pitcher in Jason Grilli newly arrived in a trade deal with The Pittsburgh Pirates. In Pittsburgh he’s known for The Closer, a 3-decker grilled cheese sandwich using 9 different premium cheeses. Jason is with us live from Rangers Ballpark in Arlington, Texas to talk about it.

The 2014 Los Angeles Food & Wine Festival (4th Annual) is once again upon us taking place in Downtown Los Angeles on August 21 -24. This is one of the biggest culinary festivals staged on the West Coast with culinary masters hosting power lunches, cocktail culture merging with some of the finest chefs for spirited dinners, and first –time events such as the “Ultimate Bites of L.A. Challenge” on Opening Night hosted by Graham Elliott and Fabio Viviani.

The 3rd Annual PigOut (benefiting Inspire Artistic Minds) is set for Sunday afternoon, August 24th at the California Scenario in Costa Mesa.

The main attraction will be a 250 pound Templeton Rye Duroc Pig of the Templeton Rye Heritage Pork Project.

The KTown Night Market and Block Party is coming to Angel Stadium on Friday and Saturday, August 22nd and 23rd. It’s 60 plus food trucks and vendors (including the Seoul Sausage Co.) and a large beer garden. Also there will be live music, games and rides. We’ll chat with the co-producer and one of the young founders of the participating Seoul Sausage Co.

Meet Mixologist Chris Amirault of Harlowe, a new bar that’s attracting a lot of attention in West Hollywood. Even his standard cocktails are very special. Chris also creates unusual draft and bottled cocktails.

All of this and lots more absolutely incredible deliciousness on Saturday’s show!

Eric GreenspanBesides being all over Food TV (he bested Iron Chef Bobby Flay on Food Network’s “Iron Chef America”) Chef Eric Greenspan has made a name for himself in the rarified world of fine-dining. For almost two years he was the executive chef of Joachim Splichal’s highly-acclaimed flagship restaurant Patina. More recently he created The Foundry on Melrose Ave. In the Fall he returns to Melrose with the eagerly anticipated fine dining, Enclave.

Although Chef Eric Greenspan has created the more casual, Greenspan’s Grilled Cheese and The Roof on Wilshire, his heart and true passion remains in fine dining. We’ll talk about the future of fine-dining in Los Angeles and get Chef Eric’s perspective.

We’ll also preview Chef Eric’s new series for the National Geographic Channel debuting in November. Look for Chef Eric on the next two Tuesday evenings in prime time as a chef competitor on NBC’s “Food Fighters” hosted by Adam Richman. In October Chef Eric will part of the celebrity chef episode of Food Network’s Cutthroat Kitchen hosted by Alton Brown.

Canstruction Long BeachThe first CANstruction Competition is coming to Long Beach on August 21st. The resulting collections of food benefit Food Finders food rescue / food bank. It’s going to be a wild 12 hours benefiting people in need!

Four teams comprised of five prominent local architectural and engineering firms will transform thousands of cans of food into larger than life artistic masterpieces. The structures may be built up to 10’ x 10’ x 10’ and will be comprised of edible canned goods totaling over 7,000 lbs.

The completed structures will be on display to the public from August 22nd through September 2nd.

CANstruction was founded in 1992 to help promote the design community and raise food donations for hunger relief efforts. CANstruction events have been held in over 140 cities worldwide donating over 15 million pounds of canned foods to alleviate the concern of hunger and malnutrition.

Jason GrilliThe Halos have an ace relief pitcher in Jason Grilli, newly arrived in a trade deal with The Pittsburgh Pirates. In Pittsburgh he’s known for The Closer, a 3-decker grilled cheese sandwich using 9 different premium cheeses. Jason is with us live from Globe Life Park in Arlington, Texas to talk about it.

Grilli, and partners, are also the Pittsburgh franchisees for the rapidly growing Tom+Chee. This is a grilled cheese and tomato soup shop for the kid at heart. The restaurants mix classic comfort food with fresh ingredients, healthy alternatives, and a flare for the unexpected. In addition to the regular menu there are lots of daily specials.

David BernahlThe 2014 Los Angeles Food & Wine Festival (4th Annual) is once again upon us taking place in Downtown Los Angeles on August 21 -24. This is one of the biggest culinary festivals staged on the West Coast with culinary masters hosting power lunches, cocktail culture merging with some of the finest chefs for spirited dinners, and first–time events such as the “Ultimate Bites of L.A. Challenge” on Opening Night hosted by Graham Elliott and Fabio Viviani.

The star-studded lineup of chefs at LAFW will also include Food & Wine Magazine Best New Chefs, James Beard Award winners, iconic personalities within the culinary arena, as well as Food TV personalities (Scott Conant, Iron Chef Masaharu Morimoto, Michelle Bernstein, Michael Chiarello, Nancy Silverton, David Kinch, Michael Cimarusti, Jonathan Waxman, and more.)

Founder David Bernahl of Coastal Luxury Management is our guest.

3rd annual PigOut in Costa MesaThe 3rd Annual PigOut (benefiting Inspire Artistic Minds) is set for Sunday afternoon, August 24th at the California Scenario (Noguchi Gardens) in Costa Mesa.

The main attraction will be a 250 pound Templeton Rye Duroc Pig of the Templeton Rye Heritage Pork Project. Only 25 of these special pigs are in existence.

Chef Mike Puglisi (ex-Thomas Keller’s Bouchon Beverly Hills) of the soon-to-be Electric City Butcher in Santa Ana will be performing a pig deconstruction demonstration.

Koreatown Night MarketThe KTown Night Market and Block Party is coming to Angel Stadium on Friday and Saturday, August 22nd and 23rd. It’s 60 plus food trucks and vendors (including the Seoul Sausage Co.) and a large beer garden. Also there will be live music, games and rides.

Seoul Sausage Co., the Season 3 winners of Food Network’s “Great Food Truck Race,” are curating the all-star mobile culinary experience. The 20 food truck lineup includes fan favorites such as Coolhaus, Slangin Corea, and Fluff Ice.

We’ll chat with the co-producer Danny Park and Yong Kim, one of the young founders of the participating Seoul Sausage Co.

Chris AmiraultMeet Mixologist Chris Amirault of Harlowe, a new bar that’s already attracting a lot of attention in West Hollywood. He’s the Head Barman there. This is from the 1933 Group (Oldfield’s Liquor Room and Sassafras.)

Even Chris’ standard cocktails are very special. Chris also creates unusual draft and bottled cocktails. Also of note are the carafe cocktails and the shared punch bowls.

Not easy to order a libation these days with all the tempting options!

“Give me a bottle of bourbon & half a chicken and I’ll take over the world.”

Podcasts

Segment One: Guest Host Chef Eric Greenspan and Producer & Co-Host Andy Harris preview the show
Segment Two: Chef Eric Greenspan of Foundation Hospitality Group
Segment Three: Long Beach CANstruction benefiting Food Finders
Segment Four: Halo Reliever Jason Grilli
Segment Five: Los Angeles Food & Wine Festival
Segment Six: Pigout 3.0
Segment Seven: KTOWN Night Market & OC Block Party
Segment Eight: Head Barman Chris Amirault of Harlowe, West Hollywood