Show 412, February 13, 2021: Show Preview with Executive Producer & Co-Host Andy Harris

Happy Valentine’s Day Weekend! A word to the wise…Do plan ahead…

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

General Manager Sara O’Shea was part of the opening team for the Golden Road Pub – Anaheim (also a production brewery.) A highlight of the operation is their large outdoor Biergarden which is again welcoming guests. The food is creatively elevated from the typical brew pub fare (there is a real chef (Henry) in the kitchen) and there is always an intriguing variety of craft beers to sample. Also on the beer menu are limited production craft styles brewed right there that are exclusive to the Anaheim location. Well-behaved canine friends are again welcome outside at the Biergarden.

Mezcal has come a long way since the days of the worm in the bottle and can be savored (and appreciated) as it’s cousin, a fine premium tequila, can be enjoyed. It’s a clear liquor and originally came from Oaxaca. Mezcal can be produced from several species of the agave plant. Mezcaliera and Mezcal Sommelier Noah Arenstein is our informed guide. Noah relocated to Las Vegas from Brooklyn last year to be part of the opening team of Chef Enrique Olvera’s (Pujol in Mexico City) highly anticipated Encore at Wynn Las Vegas.

Factory Place Hospitality Group, a restaurant group led by Restaurateur Matteo Ferdinandi, was founded in March of 2013. Executive Chef and Business Partner Angelo Auriana, joined Ferdinandi and his wife, Francine Diamond-Ferdinandi, in August 2013 shortly before the opening of The Factory Kitchen in Downtown Los Angeles. The L.A. collection of establishments also includes Brera Ristorante and sixth+mill pizzeria. The Factory Kitchen (serving dinner nightly from Tuesday through Saturday) and Brera Ristorante (serving Dinner nightly from Tuesday through Saturday) have reopened for patio dining. Both Factory Kitchen and Brera reopen for lunch on February 16th. To-Go availability at both establishments continues. Matteo Ferdinandi is graciously at our service along with Chef Angelo Auriana.

Chef Marco Zapien’s Zapien’s Salsa Grill and Taqueria in Pico Rivera has reopened for sidewalk dining Tuesday through Sunday from 8 a.m. to 7:00 p.m. Family meals are still available To-Go. For Sunday (Valentine’s Day) from 4 to 8:00 p.m. Chef Marco has created a fine-dining, 3- course menu with options for each course either for al fresco dining or curbside pickup. Think Rosemary Roasted Prime Rib of Beef.

After chefing in the sports and entertainment industry for years, Chef Marco Zapien decided in 2003 that it was time to build a reputation in the private sector by partnering with his Father, Jess, in a family operated restaurant. Zapien’s Salsa Grill & Taqueria has been the culinary heart of the Pico Rivera community for 18 years now and has developed into a community favorite for preparing authentic regional Mexican fare. We pull Chef Marco out of his busy kitchen to chat about chiles rellenos and other Zapien’s specialties.

As Philip Brandes, the founder of Bravus Brewing Co. will gladly explain, “Not all non-alcoholic beer is created equal” and he has earned the meaningful accolades to back that statement up. When beverage enthusiasts want to pass on an alcoholic beer they certainly do not want to give up the taste of a high quality craft beer and they don’t have to! Bravus’ proprietary brewing process allows them to produce craft beer styles that taste exactly like their alcohol counterparts. Founded in 2015, Bravus Brewery is the first North American brewery dedicated to non-alcoholic craft beer with their carefully guarded, proprietary brewing process that has the industry wondering how they produce such award -winning beer! Founder Philip Brandes joins us to tap the keg on Bravus Brewing Co.

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 regularly updating us on the impact of the Covid-19 crisis in the hospitality field and what we, as diners, can do to support the very survival of restaurants which is a genuine (and increasingly growing) concern. Restaurants in Southern California are finally again allowed to operate for outside/patio dining at reduced capacities with all the requisite COVID 19 safety precautions. How is it going thus far? We’ll “Ask the Chef.” Sous Vide cooking is a very popular technique used in fine dining kitchens. It’s available as a useful tool for serious home cooks, too. Chef Andrew provides the basics.

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

Play

Show 412, February 13, 2021: Co-Host Chef Andrew Gruel of the Slapfish Restaurant Group with “Ask the Chef”

Chef Andrew Gruel of the Slapfish Restaurant Group

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 regularly updating us on the impact of the Covid-19 crisis in the hospitality field and what we, as diners, can do to support the very survival of restaurants which is a genuine (and increasingly growing) concern. Restaurants in Southern California are finally again allowed to operate for outside/patio dining at greatly reduced capacities with all the requisite COVID 19 safety precautions. How is it going thus far? We’ll “Ask the Chef.”

Sous Vide cooking is a very popular technique used in fine dining kitchens. It’s available as a useful tool for serious home cooks, too. Chef Andrew provides the basics.

Chef Andrew also updates us on the inspiring progress for the grass-roots, “86 Restaurant Struggle” campaign to benefit out-of-work and struggling restaurant workers. Chef Andrew and his wife, Lauren, have already distributed over $320,000 in small grants to deserving restaurant workers in need. All applications are carefully vetted by the Gruels. The need, and fundraising, continues…

Play

February 13: Golden Road Pub Anaheim, Mezcal Sommelier Noah Arenstein, Factory Place Hospitality Group, Zapien’s Salsa Grill, Bravus Brewing Co.

Podcasts

Segment One: Show Preview with Executive Producer & Co-Host Andy Harris
Segment Two: Sara O’Shea, General Manager at Golden Road Pub – Anaheim
Segment Three: Mezcal & Agave Spirits Sommelier Noah Arenstein, Las Vegas
Segment Four: Factory Place Hospitality Group with Matteo Ferdinandi and Chef Angelo Auriana, Los Angeles
Segment Five: Chef & Proprietor Marco Zapien, Zapien’s Salsa Grill and Taqueria, Pico Rivera Part One
Segment Six: Chef & Proprietor Marco Zapien, Zapien’s Salsa Grill and Taqueria, Pico Rivera Part Two
Segment Seven: Philip Brandes, Founder, Bravus Brewing Co., Anaheim
Segment Eight: Co-Host Chef Andrew Gruel of the Slapfish Restaurant Group with “Ask the Chef”

Happy Valentine’s Day Weekend! Do plan ahead…

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

General Manager Sara O’Shea was part of the opening team for the Golden Road Pub – Anaheim (also a production brewery.) A highlight of the operation is their large outdoor Biergarden which is again welcoming guests. The food is creatively elevated from the typical brew pub fare (there is a real chef in the kitchen) and there is always an intriguing variety of craft beers to sample. Also on the beer menu are limited production craft styles brewed right there that are exclusive to the Anaheim location.

Mezcal has come a long way since the days of the worm in the bottle and can be savored (and appreciated) as it’s cousin, a fine premium tequila, can be enjoyed. It’s a clear liquor and originally came from Oaxaca. Mezcal can be produced from several species of the agave plant. Mezcaliera and Mezcal Sommelier Noah Arenstein is our informed guide. Noah relocated to Las Vegas from Brooklyn last year to be part of the opening team of Chef Enrique Olvera’s (Pujol in Mexico City) highly anticipated Elio at Encore at Wynn Las Vegas.

Factory Place Hospitality Group, a restaurant group led by Restaurateur Matteo Ferdinandi, was founded in March of 2013. Executive Chef and Business Partner Angelo Auriana, joined Ferdinandi and his wife, Francine Diamond-Ferdinandi, in August 2013 shortly before the opening of The Factory Kitchen in Downtown Los Angeles. The L.A. collection of establishments also includes Brera Ristorante and sixth+mill pizzeria. The Factory Kitchen (serving dinner nightly from Tuesday through Saturday) and Brera Ristorante (serving Dinner nightly from Tuesday through Saturday) have reopened for patio dining. Brera reopens for lunch on February 16th. To-Go availability at both establishments continues. Matteo Ferdinandi is graciously at our service along with Chef Angelo Auriana.

Chef Marco Zapien’s Zapien’s Salsa Grill and Taqueria in Pico Rivera has reopened for sidewalk dining Tuesday through Sunday from 8 a.m. to 7:00 p.m. Family meals are still available To-Go. For Sunday (Valentine’s Day) from 4 to 8:00 p.m. Chef Marco has created a 3- course menu with options for each course either for al fresco dining or curbside pickup. Think Rosemary Roasted Prime Rib of Beef.

After chefing in the sports and entertainment industry for years, Chef Marco Zapien decided in 2003 that it was time to build a reputation in the private sector by partnering with his Father, Jess, in a family operated restaurant. Zapien’s Salsa Grill & Taqueria has been the culinary heart of the Pico Rivera community for 18 years now and has developed into a community favorite for preparing authentic regional Mexican fare. We pull Chef Marco out of his busy kitchen to chat about chiles rellenos and other Zapien’s specialties.

As Philip Brandes, the founder of Bravus Brewing Co. will gladly explain, “Not all non-alcoholic beer is created equal” and he has earned the meaningful accolades to back that statement up. When beverage enthusiasts want to pass on an alcoholic beer they certainly do not want to give up the taste of a high quality craft beer and they don’t have to! Bravus’ proprietary brewing process allows them to produce craft beer styles that taste exactly like their alcohol counterparts. Founded in 2015, Bravus Brewery is the first North American brewery dedicated to non-alcoholic craft beer with their carefully guarded, proprietary brewing process that has the industry wondering how they produce such award -winning beer! Founder Philip Brandes joins us to tap the keg on Bravus Brewing Co.

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 regularly updating us on the impact of the Covid-19 crisis in the hospitality field and what we, as diners, can do to support the very survival of restaurants which is a genuine (and increasingly growing) concern. Restaurants in Southern California are finally again allowed to operate for outside/patio dining at reduced capacities with all the requisite COVID 19 safety precautions. How is it going thus far? We’ll “Ask the Chef.” Sous vide cooking is a very popular technique used in fine dining kitchens. It’s available as a useful tool for serious home cooks, too. Chef Andrew provides the basics.

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

Sara O'Shea of Golden Road Pub OC in Anaheim

General Manager Sara O’Shea was part of the opening team for the Golden Road Pub Anaheim (also a production brewery) located across the street from the southern entrance to Angel Stadium. A highlight of the operation is their large outdoor Biergarden (with shade) which is again welcoming guests. The food is creatively elevated from the typical brew pub fare (there is a real chef cooking in the kitchen) and there is always an intriguing variety of craft beers to sample. Think Korean Chicken Salad for openers. Also on the beer menu are limited production craft styles brewed right there that are exclusive to the Anaheim location.

We’ll explore the menu with Sara and also find out how their “Big Game” viewing celebration went last Sunday afternoon.

Noah Arenstein

Mezcal has come a long way since the days of the worm in the bottle and can be savored (and truly appreciated) as it’s cousin, a fine premium tequila, can be enjoyed. It’s a clear liquor and originally came from Oaxaca. Mezcal can be produced from several species of the agave plant. Mezcaliera and Mezcal Sommelier Noah Arenstein is our guide. Noah relocated to Las Vegas from Brooklyn last year to be part of the opening team of Chef Enrique Olvera’s (Pujol in Mexico City) highly anticipated Elio at Encore at Wynn Las Vegas. Unfortunately Elio’s only had a short run before being permanently closed as a result of the pandemic. Currently Noah is an agave spirits consultant who also conducts VIP private tastings.

Matteo Ferdinandi and Angelo Auriana of the Factory Kitchen

Factory Place Hospitality Group, a restaurant group led by Restaurateur Matteo Ferdinandi, was founded in March of 2013. Executive Chef and Business Partner Angelo Auriana, joined Ferdinandi and his wife, Francine Diamond-Ferdinandi, in August 2013 shortly before the opening of The Factory Kitchen in Downtown Los Angeles.

The L.A. collection of establishments also includes Brera Ristorante and sixth+mill pizzeria. The Factory Kitchen (serving dinner nightly from Tuesday through Saturday) and Brera Ristorante (serving Dinner nightly from Tuesday through Saturday) have reopened for patio dining. Brera reopens for lunch on February 16th. To-Go availability at both establishments continues.

Matteo Ferdinandi is graciously at our service along with Chef Angelo.

Marco Zapien of Zapiens Salsa Grill and Taqueria

Chef Marco Zapien’s Zapien’s Salsa Grill and Taqueria in Pico Rivera has reopened for sidewalk dining Tuesday through Sunday from 8 a.m. to 7:00 p.m. Family meals are still available To-Go. For Sunday (Valentine’s Day) from 4 to 8:00 p.m. Chef Marco has created a 3- course menu with options for each course either for al fresco dining or curbside pickup. Think Rosemary Roasted Prime Rib of Beef.

After chefing in the sports and entertainment industry for years, Chef Marco Zapien decided in 2003 that it was time to build a reputation in the private sector by partnering with his Father, Jess, in a family operated restaurant. Zapien’s Salsa Grill & Taqueria has been the culinary heart of the Pico Rivera community for 18 years now and has developed into a community favorite for preparing authentic regional Mexican fare. Marco has developed a signature style of cooking that incorporates two generations of his Mother’s and Father’s family recipes with a dash of his own passionate creativity.

We entice Chef Marco out of his busy kitchen for a chat.

Philip Brandes of Bravus Brewing Company

As Philip Brandes the founder of Bravus Brewing Co. will gladly explain, “Not all non-alcoholic beer is created equal” and he has earned the meaningful accolades to back that statement up.

When beverage enthusiasts want to pass on an alcoholic beer they certainly do not want to give up the taste of a high quality craft beer and they don’t have to. Bravus’ proprietary brewing process allows them to produce craft beer styles that taste exactly like their alcohol counterparts. Founded in 2015, Bravus Brewery is the first North American brewery dedicated to non-alcoholic craft beer with their carefully guarded, proprietary brewing process that has the industry wondering how they produce such award -winning beer! (The alcohol is not filtered out as is the standard from other brewers.) Crafted in Anaheim, Bravus was founded as a healthier alternative offering a wide variety of flavors and bold tastes to satisfy just about every beer lover. 

Bravus is currently available in Amber Ale, India Pale Ale (“IPA”), Award Winning Oatmeal Stout, Raspberry Gose, and Blonde Ale. The seasonal style is Peanut Butter Stout.

Chef Andrew Gruel of the Slapfish Restaurant Group

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 regularly updating us on the impact of the Covid-19 crisis in the hospitality field and what we, as diners, can do to support the very survival of restaurants which is a genuine (and increasingly growing) concern. Restaurants in Southern California are finally again allowed to operate for outside/patio dining at greatly reduced capacities with all the requisite COVID 19 safety precautions. How is it going thus far? We’ll “Ask the Chef.”

Sous Vide cooking is a very popular technique used in fine dining kitchens. It’s available as a useful tool for serious home cooks, too. Chef Andrew provides the basics.

Chef Andrew also updates us on the inspiring progress for the grass-roots, “86 Restaurant Struggle” campaign to benefit out-of-work and struggling restaurant workers. Chef Andrew and his wife, Lauren, have already distributed over $320,000 in small grants to deserving restaurant workers in need. All applications are carefully vetted by the Gruels. The need, and fundraising, continues…

Podcasts

Segment One: Show Preview with Executive Producer & Co-Host Andy Harris
Segment Two: Sara O’Shea, General Manager at Golden Road Pub – Anaheim
Segment Three: Mezcal & Agave Spirits Sommelier Noah Arenstein, Las Vegas
Segment Four: Factory Place Hospitality Group with Matteo Ferdinandi and Chef Angelo Auriana, Los Angeles
Segment Five: Chef & Proprietor Marco Zapien, Zapien’s Salsa Grill and Taqueria, Pico Rivera Part One
Segment Six: Chef & Proprietor Marco Zapien, Zapien’s Salsa Grill and Taqueria, Pico Rivera Part Two
Segment Seven: Philip Brandes, Founder, Bravus Brewing Co., Anaheim
Segment Eight: Co-Host Chef Andrew Gruel of the Slapfish Restaurant Group with “Ask the Chef”

Show 411, February 6, 2021: Show Preview with Executive Producer & Co-Host Andy Harris

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

Jet Tila and a heritage pig at Cochon 555 in 2013

Our emeritus host, Celebrity Chef Jet Tila, has a Lunar New Year promotion going on courtesy of Melissa’s and Lee Kum Kee. Ten Lucky winners (announced on March 1st) will be awarded a one-hour virtual cooking class with Chef Jet. In addition the First Prize is $1,500. The Lunar New Year Cook Off is a surprise challenge (think a virtual “Chopped”) where the recipes to be made arrive via email. Contestants sign-up for the challenge and then receive an email with the “mystery” ingredient/recipe. The entrant then makes the recipe and posts it in order to be entered to win. Eligible winners are selected at random. All the info on the contest is here.

Chef Aliye Aydin teaches cooking classes and is a culinary coach to a growing network of inspired home cooks. In 2019 she noticed from her students that there was a serious interest in learning more about spice blends and how to use them to creatively perk up meals. Chef Aliye then launched the Spice Club where home cooks could source her proprietary spice blends either individually or as part of a yearly Spice Blend Membership which includes a quarterly delivery of a spice blend, recipes, a meal planning guide and a series of interactive cooking classes. “All spice products are organic and/or sourced from suppliers working to end inequality and exploitation in the spice trade, meaning more dollars going directly to a farmer in the country where the spice is grown.” We’re cooking in the kitchen with Chef Aliye.

For 16 years, Providence in Hollywood has elevated the standard of modern American seafood restaurants along with providing exemplary service. For Valentine’s Day Weekend (Friday, Saturday & Sunday) guests can experience Chef Michael Cimarusti’s award-winning cuisine for curbside takeaway. The extravagant Valentine’s feast (for 2) starts with Morro Bay Gold Oyster and Kaluga Caviar with Crème Fraiche and concludes with a Tarte au Chocolat with Pudwill Farms raspberries. Restaurateur, Co-Proprietor of Providence and graciously welcoming host Donato Poto is with us to talk about Valentine’s Day, the return of patio dining at sister establishment Connie & Ted’s in West Hollywood and look to the future when dine-in (inside) can safely return.

Anthony Zaller, Esq. is the principal of the Zaller Law Group, PC based in El Segundo. His boutique firm specializes in representing restaurants in labor and employment issues specifically related to California. His firm is a partnered law firm of the California Restaurant Association. He serves on the Los Angeles Chapter of the Board of Directors of the California Restaurant Association and also is the Chair of the California Restaurant Association Foundation. As the restaurant business in California ever so slowly begins to recover from the impact of COVID 19 Anthony joins us to preview the top employment law issues facing California restaurants in 2021.

Everyone loves a good cinnamon roll, but did you know cinnamon can help your hair grow longer and stronger? In food journalist’s Nancy Lin Chen’s, 101 Amazing Uses for Cinnamon, discover the many ways this simple spice can improve your health, your home, and of course, your food. From improving memory to aiding digestion to supporting a healthy garden, add some spice to your life with cinnamon. Nancy Chen is a wellness blogger, content creator, and fitness instructor with a family background in herbal medicine. She’s known for creating easy-to-follow recipes and giving effective health and lifestyle guidance on her blog, Nourish by Nancy.

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 regularly updating us on the impact of the Covid-19 crisis in the hospitality field and what we, as diners, can do to support the very survival of restaurants which is a genuine (and increasingly growing) concern. Last week restaurants in Southern California were finally allowed to reopen for outside/patio dining at reduced capacities with all the requisite COVID 19 safety precautions. How is it going thus far? We’ll “Ask the Chef.” Sunday afternoon is the annual celebration of the “Big Game.” “Big Game” snacks worthy of the occasion (this year probably celebrated at home) are a must. Chef Andrew shares a few inspired ideas beyond the expected guacamole.

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

Play

Show 411, February 6, 2021: Co-Host Chef Andrew Gruel of the Slapfish Restaurant Group with “Ask the Chef”

Chef Andrew Gruel savoring a New Jersey style Pizza

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 regularly updating us on the impact of the Covid-19 crisis in the hospitality field and what we, as diners, can do to support the very survival of restaurants which is a genuine (and increasingly growing) concern. Last week restaurants in Southern California were finally allowed to reopen for outside/patio dining at reduced capacities with all the requisite COVID 19 safety precautions. How is it going so far? We’ll “Ask the Chef.”

Sunday afternoon is the annual celebration of the “Big Game” being hosted in Tampa. “Big Game” snacks worthy of the occasion (this year probably celebrated at home) are a must. Chef Andrew shares a few inspired ideas beyond the expected guacamole. He enjoys dips for the Big Game food table. Chef Andrew suggests using his hot crab dip as the base (not necessarily using the crab) as the jumping off point for other variations. To accompany the creative dips Chef Andrew recommends seasoned, house-made potato chips.

Chef Andrew also updates us on the inspiring progress for the grass-roots, “86 Restaurant Struggle” campaign to benefit out-of-work and struggling restaurant workers. Chef Andrew and his wife, Lauren, have already distributed over $330,000 in small grants to deserving restaurant workers in need. All applications are carefully vetted by the Gruel’s. The need continues…

Play

February 6: Spice Club, Providence and Connie & Ted’s, Anthony Zaller Esq., Nancy Chen

Podcasts

Segment One: Show Preview with Executive Producer & Co-Host Andy Harris
Segment Two: Chef & Culinary Coach Aliye Aydin of Spice Club, Long Beach
Segment Three: Restaurateur Donato Poto, Co-Owner of Providence and Connie & Ted’s Part One
Segment Four: Restaurateur Donato Poto, Co-Owner of Providence and Connie & Ted’s Part Two
Segment Five: Anthony Zaller, Esq., Zaller Law Group Part One
Segment Six: Anthony Zaller, Esq., Zaller Law Group Part Two
Segment Seven: Author & Wellness Blogger Nancy Chen, 101 Amazing Uses for Cinnamon
Segment Eight: Co-Host Chef Andrew Gruel of the Slapfish Restaurant Group with “Ask the Chef”

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

Chef Aliye Aydin teaches cooking classes and is a culinary coach to a growing network of inspired home cooks. In 2019 she noticed from her students that there was a serious interest in learning more about spice blends and how to use them to creatively perk up meals. Chef Aliye then launched the Spice Club where home cooks could source her proprietary spice blends either individually or as part of a yearly Spice Blend Membership which includes a quarterly delivery of a spice blend, recipes, a meal planning guide and a series of interactive cooking classes. “All spice products are organic and/or sourced from suppliers working to end inequality and exploitation in the spice trade, meaning more dollars going directly to a farmer in the country where the spice is grown.” We’re cooking in the kitchen with Chef Aliye.

For 16 years, Providence in Hollywood has elevated the standard of modern American seafood restaurants along with exemplary service. For Valentine’s Day Weekend (Friday, Saturday & Sunday) guests can experience Chef Michael Cimarusti’s award-winning cuisine for curbside takeaway. The extravagant Valentine’s feast (for 2) starts with Kaluga Caviar with Crème Fraiche and concludes with a Tarte au Chocolat with Pudwill Farms raspberries. Restaurateur, Co-Proprietor of Providence and graciously welcoming host Donato Poto is with us to talk about Valentine’s Day, the return of patio dining at sister establishment Connie & Ted’s in West Hollywood and look to the future when dine-in (inside) can safely return.

Anthony Zaller, Esq. is the principal of the Zaller Law Group, PC based in El Segundo. His boutique firm specializes in representing restaurants in labor and employment issues specifically related to California. His firm is a partnered law firm of the California Restaurant Association. He serves on the Los Angeles Chapter of the Board of Directors of the California Restaurant Association and also is the Chair of the California Restaurant Association Foundation. As the restaurant business in California ever so slowly begins to recover Anthony joins us to preview the top employment law issues facing California restaurants in 2021.

Everyone loves a good cinnamon roll, but did you know cinnamon can help your hair grow longer and stronger? In food journalist’s Nancy Lin Chen’s, 101 Amazing Uses for Cinnamon, discover the many ways this simple spice can improve your health, your home, and of course, your food. From improving memory to aiding digestion to supporting a healthy garden, add some spice to your life with cinnamon. Nancy Chen is a wellness blogger, content creator, and fitness instructor with a family background in herbal medicine. She’s known for creating easy-to-follow recipes and giving effective health and lifestyle guidance on her blog, Nourish by Nancy.

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 regularly updating us on the impact of the Covid-19 crisis in the hospitality field and what we, as diners, can do to support the very survival of restaurants which is a genuine (and increasingly growing) concern. Last week restaurants in Southern California were finally allowed to reopen for outside/patio dining at reduced capacities with all the requisite COVID 19 safety precautions. How is it going thus far? We’ll “Ask the Chef.” Sunday afternoon is the annual celebration of the “Big Game.” “Big Game” snacks worthy of the occasion (this year probably celebrated at home) are a must. Chef Andrew shares a few inspired ideas beyond the expected guacamole.

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

Chef Aliye Aldin

Chef Aliye Aydin teaches cooking classes and is a culinary coach to a growing network of inspired home cooks. In 2019 she noticed from her students that there was a serious interest in learning more about spice blends and how to use them to creatively perk up meals. Aliye then launched the Spice Club where home cooks could source her proprietary spice blends either individually or as part of a yearly Spice Blend Membership which includes a quarterly delivery of a spice blend, recipes, a meal planning guide and a series of interactive cooking class.

“All spice products are organic and/or sourced from suppliers working to end inequality and exploitation in the spice trade, meaning more dollars going directly to a farmer in the country where the spice is grown.” “Spice Club spices are always freshly ground and filled to order.” “The spice blends are proprietary recipes inspired by Chef Aliye’s Turkish heritage and her 25 plus years working as a professional chef. The Spice Club blends are packed in a home kitchen in Long Beach, CA according to Cottage Food Bill of California, inspected annually by the Long Beach Health Department.

We’re cooking in the kitchen with Chef Aliye.

Donato Poto of Providence plus Connie and Ted's

For 16 years, Providence in Hollywood has elevated the standard of modern American seafood restaurants along with exemplary service. For Valentine’s Day Weekend (Friday, Saturday & Sunday) guests can experience Chef Michael Cimarusti’s award-winning cuisine for curbside takeaway. The extravagant Valentine’s feast (for 2) starts with Kaluga Caviar with Crème Fraiche and concludes with a Tarte au Chocolat with Pudwill Farms raspberries.

“Chef Cimarusti is completely dedicated to procuring the finest sustainable seafood—from regional coasts and international waters—and treats those ingredients with uncompromising respect and sophisticated technique. “First and foremost, what guides us here is sustainability,” Cimarusti says. “We use only wild-caught, sustainable products, mostly from American waters, and look to highlight their finest qualities.””

Also on offer is the Valentine’s Day Edition of The Providence Pantry. If you already have your meal planned tantalizing gourmet enhancements are available. Think local, house-smoked black cod, black truffle brie, black truffle pasta kits, signature cocktails, and a special wine pairing chosen especially for the Valentine’s menu.

Connie & Ted’s in West Hollywood Chef Michael’s and Donato’s (along with Craig Nickoloff’s) more casual, full-service Dinner House has reopened for outside patio dining. They are serving Dinner nightly Wednesday through Sunday.

Restaurateur, Co-Proprietor of Providence and graciously welcoming host Donato Poto is with us to talk about Valentine’s Day and look to the future when dine-in (inside) can return.

Anthony Zaller of Zaller Law Group PC

Anthony Zaller, Esq. is the principal of the Zaller Law Group, PC based in El Segundo. His boutique firm specializes in representing restaurants in labor and employment issues specifically related to California. His firm is a partnered law firm of the California Restaurant Association. He serves on the Los Angeles Chapter of the Board of Directors of the California Restaurant Association and also is the Chair of the California Restaurant Association Foundation.

As the restaurant business in California ever so slowly begins to recover Anthony joins us to preview the top employment law issues facing California restaurants in 2021.

Cookbook Author Nancy Chen

Everyone loves a good cinnamon roll, but did you know cinnamon can help your hair grow longer and stronger? In in food journalist’s Nancy Lin Chen’s, 101 Amazing Uses for Cinnamon, discover the many ways this simple spice can improve your health, your home, and of course, your food. From improving memory to aiding digestion to supporting a healthy garden, add some spice to your life with cinnamon.

Nancy Chen is a wellness blogger, content creator, and fitness instructor with a family background in herbal medicine. She’s known for creating easy-to-follow recipes and giving effective health and lifestyle guidance on her blog, Nourish by Nancy.

Chef Andrew Gruel savoring a New Jersey style Pizza

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 regularly updating us on the impact of the Covid-19 crisis in the hospitality field and what we, as diners, can do to support the very survival of restaurants which is a genuine (and increasingly growing) concern. Last week restaurants in Southern California were finally allowed to reopen for outside/patio dining at reduced capacities with all the requisite COVID 19 safety precautions. How is it going so far? We’ll “Ask the Chef.”

Sunday afternoon is the annual celebration of the “Big Game” being hosted in Tampa. “Big Game” snacks worthy of the occasion (this year probably celebrated at home) are a must. Chef Andrew shares a few inspired ideas beyond the expected guacamole.

Chef Andrew also updates us on the inspiring progress for the grass-roots, “86 Restaurant Struggle” campaign to benefit out-of-work and struggling restaurant workers. Chef Andrew and his wife, Lauren, have already distributed over $300,000 in small grants to deserving restaurant workers in need. All applications are carefully vetted by the Gruel’s. The need continues…

Podcasts

Segment One: Show Preview with Executive Producer & Co-Host Andy Harris
Segment Two: Chef & Culinary Coach Aliye Aydin of Spice Club, Long Beach
Segment Three: Restaurateur Donato Poto, Co-Owner of Providence and Connie & Ted’s Part One
Segment Four: Restaurateur Donato Poto, Co-Owner of Providence and Connie & Ted’s Part Two
Segment Five: Anthony Zaller, Esq., Zaller Law Group Part One
Segment Six: Anthony Zaller, Esq., Zaller Law Group Part Two
Segment Seven: Author & Wellness Blogger Nancy Chen, 101 Amazing Uses for Cinnamon
Segment Eight: Co-Host Chef Andrew Gruel of the Slapfish Restaurant Group with “Ask the Chef”

Show 410, January 30, 2021: Show Preview with Executive Producer & Co-Host Andy Harris

We’re previewing the show with Executive Producer & Co-Host Andy Harris. It’s been an especially eventful week as restaurants in Southern California can again serve guests with full-service outdoor or patio dining with various requirements defined by each County. LA County remains the most restrictive.

“The restaurant world is changing faster than ever before and some of the best chefs are all looking for ways to test out new concepts without a huge financial investment.”  Food entrepreneur Jolene Mannina, President of  SecretBurger.com, has brought Las Vegas its first Test Kitchen (Vegas Test Kitchen.) It’s a brick & mortar location in downtown Las Vegas on E. Fremont St. offering a variety of cuisines five days a week (Wednesday through Sunday) from celebrated chefs testing new concepts. “This is a win-win for these amazing chefs and the food loving community we all know Vegas has.” Jolene Mannina is our enterprising guest.

“Washington State is one of today’s most exciting viticulture regions and L’Ecole No 41 is one of its leading benchmark wineries. More than three decades of winemaking experience, ongoing investments in their Walla Walla Estate Ferguson and Seven Hills Vineyards, and partnerships with some of Washington’s oldest vineyard sites are central to L’Ecole’s well-deserved reputation for excellence across their portfolio of wines.” We’ll meet General Manager Constance Savage and Winemaker (and wine educator) Marcus Rafanelli to uncork all that is L’Ecole.

Rich Mead, Owner and Executive Chef of Farmhouse at Roger’s Gardens in Corona del Mar is once again offering guests patio seating in a lush, garden setting for lunch and early dinner with an all-day menu. With over 4,000 square feet of al fresco dining, guests can relax outdoors while responsibly enjoying an award-winning cocktail or a seasonal, sustainably sourced meal. Also available is a robust menu of takeout offerings in place including a Curbside Market with local ingredients and pantry staples, nourishing Family Meals and weekly Farmers Market Produce Boxes. Classic and signature cocktails are available for dine-in or curbside pickup courtesy of Chef de Swigs, Anthony Laborin and his team. We divert Rich Mead from the Saturday morning Santa Monica Farmers Market for a chat.

“Women restaurateurs from across Los Angeles have created a new charitable organization called RE:Her. Its debut initiative, a food festival called 10 Days RE:Her,  featured 10 days of unique collaborations, thematic menus, and one-on-one conversations between female industry leaders. 10 Days RE:Her kicked off on January 21, the anniversary of the groundbreaking Women’s March of 2017, and ran through Saturday, January 30. Over 100 restaurants and collaborators are involved. Observing local dining restrictions, aspects of the festival took place virtually and remotely. “Restaurateur Sylvie Gabriele (a 2nd generation Restaurateur) of Manhattan Beach’s Love & Salt is one of the organizers of the Festival as well as serves on the active RE:Her board. Sylvie takes a break from her restaurant to recap the variety of “10 Days RE:Her” events that she and her team were part of.

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 regularly updating us on the impact of the Covid-19 crisis in the hospitality field and what we, as diners, can do to support the very survival of restaurants which is a genuine (and increasingly growing) concern. This week restaurants in Southern California were finally allowed to reopen for outside/patio dining at reduced capacities with all the requisite COVID 19 safety precautions. Los Angeles County has the most restrictions on what is allowable. It’s a welcome start back. We’ll “Ask the Chef.”

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 410, January 30, 2021: Co-Host Chef Andrew Gruel of the Slapfish Restaurant Group with “Ask the Chef”

Andy Harris and Andrew Gruel at Cabana 14 at the Cove at Pechanga Resort and Casino

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 regularly updating us on the impact of the Covid-19 crisis in the hospitality field and what we, as diners, can do to support the very survival of restaurants which is a genuine (and increasingly growing) concern. This week restaurants in Southern California were finally allowed to reopen for outside/patio dining at reduced capacities with all the requisite COVID 19 safety precautions. It’s a welcome start back. We’ll “Ask the Chef.”

Los Angeles County remains the most restrictive with new outside dining prohibitions. There is an odd new requirement on televisions. If a restaurant has a TV monitor (or monitors) in their outside dining area it can’t be on. This is while tables need to be kept 8 feet apart and dining groups are limited to a maximum of 6 guests who must all be from the same household. (How is that even enforced?) The TV restriction apparently doesn’t apply in any other SoCal County that we are aware of.

Chef Andrew updates us on the inspiring progress for the grass-roots, 86 Restaurant Struggle campaign to benefit out-of-work and struggling restaurant workers. Chef Andrew and his wife, Lauren, have already distributed over $300,000 in small grants to deserving restaurant workers in need. All applications are carefully vetted by the Gruels. The need continues…

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January 30: Vegas Test Kitchen, L’Ecole No. 41, Farmhouse at Roger’s Gardens, Love & Salt

Podcasts

Segment One: Show Preview with Executive Producer & Co-Host Andy Harris
Segment Two: Jolene Mannina, Founder, Vegas Test Kitchen, Las Vegas Part One
Segment Three: Jolene Mannina, Founder, Vegas Test Kitchen, Las Vegas Part Two
Segment Four: L’Ecole No. 41 with General Manager Constance Savage and Winemaker Marcus Rafenelli Part One
Segment Five: L’Ecole No. 41 with General Manager Constance Savage and Winemaker Marcus Rafenelli Part Two
Segment Six: Chef Rich Mead, Proprietor, Farmhouse at Roger’s Gardens, Corona del Mar
Segment Seven: Restaurateur Sylvie Gabriele, Love & Salt, Manhattan Beach
Segment Eight: Co-Host Chef Andrew Gruel of the Slapfish Restaurant Group with “Ask the Chef”

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

“The restaurant world is changing faster than ever before and some of the best chefs are all looking for ways to test out new concepts without a huge financial investment.”  Food entrepreneur Jolene Mannina, President of  SecretBurger.com, has brought Las Vegas its first Test Kitchen (Vegas Test Kitchen.) It’s a brick & mortar location in downtown Las Vegas on E. Fremont St. offering a variety of cuisines five days a week (Wednesday through Sunday) from celebrated chefs testing new concepts. “This is a win-win for these amazing chefs and the food loving community we all know Vegas has.” Jolene Mannina is our enterprising guest.

“Washington State is one of today’s most exciting viticulture regions and L’Ecole No. 41 is one of its leading benchmark wineries. More than three decades of winemaking experience, ongoing investments in their Walla Walla Estate Ferguson and Seven Hills Vineyards, and partnerships with some of Washington’s oldest vineyard sites are central to L’Ecole’s well-known reputation for excellence across their portfolio of wines.” We’ll meet General Manager Constance Savage and Winemaker Marcus Rafanelli to uncork all that is L’Ecole.

Rich Mead, Owner and Executive Chef of Farmhouse at Roger’s Gardens in Corona del Mar is once again offering guests patio seating in a lush, garden setting for lunch and early dinner with an all-day menu. With over 4,000 square feet of al fresco dining, guests can relax outdoors while responsibly enjoying an award-winning cocktail or a seasonal, sustainably sourced meal. Also available is a robust menu of takeout offerings in place including a Curbside Market with local ingredients and pantry staples, nourishing Family Meals and weekly Farmers Market Produce Boxes.  Classic and signature cocktails are available for dine-in or curbside pickup courtesy of Chef de Swigs, Anthony Laborin and his team. We divert Rich Mead from an area farmers market for a chat.

“Women restaurateurs from across Los Angeles have created a new charitable organization called RE:Her. Its debut initiative, a food festival called 10 Days RE:Her,  features 10 days of unique collaborations, thematic menus, and one-on-one conversations between female industry leaders. 10 Days RE:Her kicked off on January 21, the anniversary of the groundbreaking Women’s March of 2017, and runs through Saturday, January 30. Over 100 restaurants and collaborators are involved. Observing local dining restrictions, aspects of the festival take place virtually and remotely. “Restaurateur Sylvie Gabriele (a 2nd generation Restaurateur) of Manhattan Beach’s Love & Salt is one of the organizers of the Festival as well as serves on the active RE:Her board. Sylvie takes a break from her restaurant to recap the variety of “10 Days RE:Her” events that she and her team were part of. 

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 regularly updating us on the impact of the Covid-19 crisis in the hospitality field and what we, as diners, can do to support the very survival of restaurants which is a genuine (and increasingly growing) concern. This week restaurants in Southern California were finally allowed to reopen for outside/patio dining at reduced capacities with all the requisite COVID 19 safety precautions. It’s a welcome start back. We’ll “Ask the Chef.”

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

Food Entrepreneur Jolene Mannina

“The restaurant world is changing faster than ever before and some of the best chefs are all looking for ways to test out new concepts without a huge investment.”  Food entrepreneur Jolene Mannina, President of  SecretBurger.com  has brought Las Vegas its first Test Kitchen (Vegas Test Kitchen.) “It’s a brick & mortar location in downtown Las Vegas on E. Fremont St. offering a variety of cuisines five days a week (Wednesday through Saturday) from celebrated chefs testing new concepts.” 

“This is a win-win for these amazing chefs and the food loving community we all know Vegas has.” Jolene is our enterprising guest.

Slurp Society is a Ramen concept by Chef Lanny Chin. Chef Lanny is the Vegas Test Kitchen’s first Resident concept. Pop-Up establishments include Nina Manchev’s Banichka Downtown LV serving Baniza, a traditional Bulgarian street food; Pastry Chef Andrea Mclean with PopNPies offering a variety of pies by the slice; Chef Sonia El-Nawal of Rooster Boy Cafe with Bodega Bagel and Yukon Pizza with Sourdough wood-fired pizza made with 120-year old family heirloom starter from Chef Alex White.

 Jolene’s other creation, “SECRETBURGER, is a collection of off-the-menu dishes created by some of the best chefs across the U.S. The mission is to allow chefs to be creative day-by-day and for the city to experience new food that can assist advancing the culinary scene forward.”

Marcus Rafanelli of L'Ecole No. 41 Winery

L’Ecole No 41 is a third-generation family-owned, artisan winery located in the historic Frenchtown School depicted on their label.  Founded in 1983, L’Ecole is the third winery established in the Walla Walla Valley.  Over the years they have become one of the most prominent and visible Walla Walla Valley wineries with national and international distribution.”

“Their focus is to produce ultra-premium, distinctive wines that reflect the unmistakable typicity of Washington State and the unique terroir of L’Ecole’s Walla Walla Valley vineyards.  They are engaged in growing and making 100% of their wine.  Each bottle is handcrafted with a commitment to quality in the vineyards and the winery.  More than three decades of winemaking experience, ongoing investments in the Walla Walla Estate Ferguson and Seven Hills Vineyards, and long-term relationships with many of the most prominent vineyards in Washington State are central to L’Ecole’s well-known reputation for quality and consistency across their wine portfolio.”

Marty Clubb is the Managing Winemaker and Co-Owner of L’Ecole No 41 with his wife, Megan, and children, Riley and Rebecca. This family-owned winery was founded by Megan’s parents, Jean and Baker Ferguson in 1983 making it the 3rd winery in the Walla Walla Valley. In 1989, Marty and Megan took a leap of faith and moved to Walla Walla from San Francisco, where Marty assumed responsibilities as manager and winemaker of L’Ecole. Since that time, he has led L’Ecole to become one of the most respected wineries in America.”

Among many accomplishments Marty was instrumental in the founding of the Walla Walla Valley Wine Alliance and development of the Walla Walla Community College Center for Enology and Viticulture.

We’ll meet General Manager Constance Savage and Winemaker Marcus Rafanelli to uncork all that is L’Ecole. We suggest the 2019 Chenin Blanc Old Vines, Yakima Valley.

Rich Mead of Farmhouse at Rogers Gardens

Rich Mead, Owner and Executive Chef of Farmhouse at Roger’s Gardens, offers guests patio seating on a lush, garden setting for lunch and early dinner with an all-day menu. With over 4,000 square feet of al fresco dining, guests can relax outdoors while responsibly enjoying an award-winning cocktail or a seasonal, sustainably sourced meal.

Also available is a robust menu of takeout offerings including a Curbside Market with local ingredients and pantry staples, nourishing Family Meals and weekly Farmers Market Produce Boxes.  Classic and signature cocktails are available for dine-in or curbside pickup courtesy of Chef de Swigs, Anthony Laborin and his team. 

Please note hours for Dine-in are currently 11:30 a.m. to 5:00 p.m. daily and for Takeout 11:30 a.m. to 7:00 p.m. Phone is 949.640.1415 for Reservations and Takeout.

Chef/Proprietor Rich Mead is our guest.

Sylvie Gabriele of Love and Salt

“Women restaurateurs from across Los Angeles have created a new charitable organization called RE:Her. Its debut initiative, a food festival called 10 Days RE:Her, featuring 10 days of unique collaborations, thematic menus, and one-on-one conversations between female industry leaders. 10 Days RE:Her kicked off on January 21, the anniversary of the groundbreaking Women’s March of 2017, and runs through Saturday, January 30. Over 100 restaurants and collaborators are involved. Observing local dining restrictions, aspects of the festival will take place virtually and remotely.”

Restaurateur Sylvie Gabriele (a 2nd generation Restaurateur) of Manhattan Beach’s Love & Salt is one of the organizers of the Festival as well as serves on the active RE:Her board. Sylvie takes a break from her restaurant to recap the variety of “10 Days RE:Her” events that she and her team were part of. 

A highlight if the ten days for Sylvie was her participation in the virtual conversation, “The Next Generation and Rewriting our Family Legacy.” “The prominent panelists were female restaurateurs who are now running their family restaurants and more. It featured Christy Vega (Casa Vega), Vanda Asapahu (Ayara Thai), Sylvie Gabriele (Love & Salt), Sara Gabriele (Gabi James) and was hosted by Bricia Lopez (Guelaguetza).”

Andy Harris and Andrew Gruel at Cabana 14 at the Cove at Pechanga Resort and Casino

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 regularly updating us on the impact of the Covid-19 crisis in the hospitality field and what we, as diners, can do to support the very survival of restaurants which is a genuine (and increasingly growing) concern. This week restaurants in Southern California were finally allowed to reopen for outside/patio dining at reduced capacities with all the requisite COVID 19 safety precautions. It’s a welcome start back. We’ll “Ask the Chef.”

Chef Andrew updates us on the inspiring progress for the grass-roots, 86 Restaurant Struggle campaign to benefit out-of-work and struggling restaurant workers. Chef Andrew and his wife, Lauren, have already distributed over $300,000 in small grants to deserving restaurant workers in need. All applications are carefully vetted by the Gruels. The need continues…

Podcasts

Segment One: Show Preview with Executive Producer & Co-Host Andy Harris
Segment Two: Jolene Mannina, Founder, Vegas Test Kitchen, Las Vegas Part One
Segment Three: Jolene Mannina, Founder, Vegas Test Kitchen, Las Vegas Part Two
Segment Four: L’Ecole No. 41 with General Manager Constance Savage and Winemaker Marcus Rafenelli Part One
Segment Five: L’Ecole No. 41 with General Manager Constance Savage and Winemaker Marcus Rafenelli Part Two
Segment Six: Chef Rich Mead, Proprietor, Farmhouse at Roger’s Gardens, Corona del Mar
Segment Seven: Restaurateur Sylvie Gabriele, Love & Salt, Manhattan Beach
Segment Eight: Co-Host Chef Andrew Gruel of the Slapfish Restaurant Group with “Ask the Chef”

Show 409, January 23, 2021: Co-Host Chef Andrew Gruel of the Slapfish Restaurant Group with “Ask the Chef”

Chef Andrew Gruel of the Slapfish Restaurant GroupOur 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 regularly updating us on the impact of the Covid-19 crisis in the hospitality field and what we, as diners, can do to support the very survival of restaurants which is a genuine (and increasingly growing) concern. Extended restrictions for restaurants are now in place for Southern California for at least January and seemingly longer.

Chef Andrew updates us on the inspiring progress for the grass-roots, 86 Restaurant Struggle campaign to benefit out-of-work and struggling restaurant workers. Chef Andrew and his wife, Lauren, have already distributed over $300,000 in small grants to deserving restaurant workers in need. All applications are carefully vetted by the Gruels. The great need continues…

The fried chicken sandwich is becoming a popular menu item at the major burger places in addition to other fast casual outlets. It’s all about the quality of the chicken patty which can vary.  Chef Andrew has a lot of hands-on experience with premium fried chicken at Two Birds in Irvine. We’ll “Ask the Chef.”

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