Show 408, January 16, 2021: Co-Host Chef Andrew Gruel of the Slapfish Restaurant Group with “Ask the Chef”

Chef Andrew Gruel savoring a New Jersey style PizzaOur 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 the first 3 weeks of January.

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 $250,000 in small grants to especially deserving restaurant workers in need. All applications are carefully vetted by the Gruels. (An impressive $320,000 has been raised thus far.) The need continues and the fundraising is ongoing…

Chef Andrew also continues to report on his carefully considered, multi-point plan to bolster the fate of struggling restaurants right now. Government assistance, at all levels, is a necessary part of bringing restaurants back. It’s now very late and the promised aid hasn’t been forthcoming…What’s in store for restaurants and dining in 2021? We’ll “Ask the Chef.”

Play

Show 405, December 26, 2020: Show Preview with Executive Producer & Co-Host Andy Harris

Happy New Year and surely brighter horizons in 2021.  …We’re previewing the show with Executive Producer & Co-Host Andy Harris.

Chef Deborah Madison’s new memoir, An Onion in My Pocket – My Life With Vegetables is from the celebrated author of Vegetarian Cooking for Everyone and 13 other cookbooks. (Described as “The Queen of Greens” by The Washington Post.) It’s a warm, bracingly honest memoir that also gives us an insider’s look at the vegetarian movement.” “Thanks to her beloved cookbooks and groundbreaking work as the opening chef at Greens Restaurant in San Francisco, Deborah Madison, though not a vegetarian herself, has long been revered as this country’s leading authority on vegetables.” We’re walking the local Farmers Market with Chef Deborah Madison.

When we last spoke with Chef Lincoln Carson he had just launched (as Chef & Partner) the ambitious Bon Temps Los Angeles restaurant located next to the Firehouse Hotel in the Arts District adjacent to Downtown Los Angeles. Unfortunately the critically acclaimed Bon Temps was an early victim of COVID 19’s devastating impact on the dining scene in Los Angeles. Fortunately it’s been a busy year for Chef Lincoln nonetheless. In November, Lincoln launched the Merite Bake Shop in Boise, Idaho. It’s a virtual kitchen-bakery located at Crave Collective under the umbrella of Crave Delivery. Chef Lincoln, a resident of the picturesque Santa Ynez Valley, is now back in California to launch the Coast Range Restaurant in Solvang. It’s contemplated as a premier seafood and steakhouse with a spacious patio and the Vaquero Bar (with a separate menu.) At Coast Range Restaurant Chef Lincoln will focus on the menu for the Lunch Café and daytime pastry program. Chef Lincoln joins us with rolling pin in hand.

One of our most reliable sources of accurate restaurant news in fabulous Las Vegas is Al Mancini, who is a staff writer for The Las Vegas Review- Journal covering food, restaurants and other aspects of entertainment. Al has been working the Vegas food scene for 19 years. He was one of the creators of the popular, and widely referenced, Eating Las Vegas restaurant guidebook series. Al joins us with Part 2 of his quarterly update on the Las Vegas dining scene. He’ll provide an insider’s overview of what’s new including the diverse food offerings at local food personality Jolene Mannina’s Vegas Test Kitchen on Fremont Street in Downtown. Al also remembers visionary entrepreneur Tony Hsieh (co-founder of Zappos) who is credited with reviving the (now vibrant) dining scene in Downtown Las Vegas. It was ultimately a $350 million dollar investment.

Our resident produce authority, Robert Schueller, (also known as the Prince of Produce) is the long-time Director of Public Relations for Melissa’s (World Variety) Produce. This will be the 14th year he’s provided the list of “Top Ten Specialty Produce Items” as determined by real sales figures.  Robert joins us to share the always eagerly anticipated list. It’s no surprise that the ultimate comfort food, Melissa’s Dutch Yellow Potatoes, ranks in 1st place. This is actually the 10th year for this distinction. Next Saturday Robert returns to present more of his insightful “Produce Trends Forecast for 2021.”

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 growing) concern. New (controversial) restrictions for restaurants are now in place for Southern California for the balance of the year (and possibly longer) as we continue the all-important Holiday dining season. Chef Andrew updates us on the early progress for the grass-roots, “86 Struggle” campaign to benefit local out-of-work and struggling restaurant wooers. Our thoughts turn to festive Holiday entertaining at home for New Year’s Eve. Chef Andrew to the rescue as he continues his series of genuinely useful Holiday cooking tips. How do you prepare and cook the ultimate Standing Rib Roast? Chef Andrew suggests the reverse sear. 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!

Play

Show 405, December 26, 2020: 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 CasinoOur 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 growing) concern. New (controversial) restrictions for restaurants are now in place for Southern California for the balance of the year (and possibly longer) as we’re in the all-important Holiday dining season.

Our thoughts turn to festive Holiday entertaining at home for New Year’s Eve. Chef Andrew to the rescue as he continues his series of genuinely useful Holiday cooking tips. How do you prepare and cook the ultimate Standing Rib Roast? Chef Andrew suggests the reverse sear resulting in a great crust on the roast. We’ll “Ask the Chef.”

“Here are some basics on a reverse sear: Slow roast your meat at 250F in the oven (rub with butter and/or herbs if you want), then remove from the oven when it hits 120 degrees F. Pat it dry, then sear in a pan to finish and baste. Perfect crust. Let sit for 15 minutes before carving.”

“By slow roasting first at a low temp you are allowing the enzymes to break down the meat more. In addition, it reduces the moisture and allows the meat to sear harder and crispier at the end. Plus, it’s not as messy.”

Chef Andrew updates us on the early progress for the grass-roots, “86 Struggle” campaign to benefit local out-of-work and struggling restaurant workers. It’s gaining significant attention nationally. As of this posting over $136,000 has been raised. This doesn’t include the sales of the Community Burger at Slapfish Huntington Beach where 100 percent of the receipts are donated to assist struggling restaurant workers. (No expenses to cover food costs are deducted from the donation. Expenses are underwritten by West Coast Prime Meats & Slapfish.)

Play

December 26: Deborah Madison, Lincoln Carson, Al Mancini, Melissa’s Produce Trends Forecast for 2021

Podcasts

Segment One: Show Preview with Executive Producer & Co-Host Andy Harris
Segment Two: Chef & Author Deborah Madison with her Memoir, An Onion In My Pocket Part One
Segment Three: Chef & Author Deborah Madison with her Memoir, An Onion In My Pocket Part Two
Segment Four: Chef Lincoln Carson of Merite Bake Shop and Coast Range Restaurant, Solvang Part One
Segment Five: Chef Lincoln Carson of Merite Bake Shop and Coast Range Restaurant, Solvang Part Two
Segment Six: Al Mancini, Food Staff Writer, Las Vegas Review-Journal
Segment Seven: Robert Schueller, Melissa’s “Prince of Produce,” with the Produce Trends Forecast for 2021
Segment Eight: Co-Host Chef Andrew Gruel of the Slapfish Restaurant Group with “Ask the Chef”

Happy New Year and brighter horizons in 2021. …We’re previewing the show with Executive Producer & Co-Host Andy Harris.

Chef Deborah Madison’s new memoir, An Onion in My Pocket – My Life With Vegetables is from the celebrated author of Vegetarian Cooking for Everyone and 13 other cookbooks. (Described as “The Queen of Greens” by The Washington Post.) It’s a warm, bracingly honest memoir that also gives us an insider’s look at the vegetarian movement.” “Thanks to her beloved cookbooks and groundbreaking work as the opening chef at Greens Restaurant in San Francisco, Deborah Madison, though not a vegetarian herself, has long been revered as this country’s leading authority on vegetables.” We’re walking the local Farmers Market with Chef Deborah Madison.

When we last spoke with Chef Lincoln Carson he had just launched (as Chef & Partner) the ambitious Bon Temps Los Angeles restaurant located next to the Firehouse Hotel in the Arts District adjacent to Downtown Los Angeles. Unfortunately the critically acclaimed Bon Temps was an early victim of COVID 19’s devastating impact on the dining scene in Los Angeles. Fortunately it’s been a busy year for Chef Lincoln nonetheless. In November Lincoln launched the Merite Bake Shop in Boise, Idaho. It’s a virtual kitchen- bakery located at Crave Collective under the umbrella of Crave Delivery. Chef Lincoln, a resident of the Santa Ynez Valley, is now back in California to launch the Coast Range Restaurant in Solvang. It’s a premier seafood and steakhouse with a spacious patio and the Vaquero Bar (with a separate menu.) At Coast Range Restaurant Chef Lincoln will focus on the menu for the Lunch Café and daytime pastry program. Chef Lincoln joins us with rolling pin in hand.

One of our most reliable sources of accurate restaurant news in fabulous Las Vegas is Al Mancini, who is a staff writer for The Las Vegas Review-Journal covering food, restaurants and other aspects of entertainment. Al has been working the Vegas food scene for 19 years. He was one of the creators of the popular, and widely referenced, Eating Las Vegas restaurant guidebook series. Al joins us with Part 2 of his quarterly update on the Las Vegas dining scene. He’ll give us an insider’s overview of what’s new including the food and libations at the Circa Resort in Downtown Las Vegas and local food personality Jolene Mannina’s Vegas Test Kitchen on Fremont Street. Al will also remember visionary entrepreneur Tony Hsieh who is credited with reviving the (now vibrant) dining scene in Downtown Las Vegas.

Our resident produce authority, Robert Schueller, (also known as the Prince of Produce) is the long-time Director of Public Relations for Melissa’s (World Variety) Produce. This will be the 14th year he’s provided the list of “Top Ten Specialty Produce Items” as determined by real sales figures. Robert joins us to share the always anticipated list. It’s no surprise that the ultimate comfort food, Melissa’s Dutch Yellow Potatoes, ranks in 1st place. This is actually the 10th year for this distinction. Next Saturday Robert returns to present more of his “Produce Trends Forecast for 2021.”

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 growing) concern. New (controversial) restrictions for restaurants are now in place for Southern California for the balance of the year (and possibly longer) as we continue the all-important Holiday dining season. Chef Andrew updates us on the early progress for the grass-roots, “86 Struggle” campaign to benefit local out-of-work and struggling restaurant wooers. Our thoughts turn to festive Holiday entertaining at home. Chef Andrew to the rescue as he continues his series of genuinely useful Holiday cooking tips. How do you prepare and cook the ultimate Standing Rob Roast? 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!

Cookbook Author Deborah MadisonChef Deborah Madison’s new memoir, An Onion in My Pocket – My Life With Vegetables is from the celebrated author of Vegetarian Cooking for Everyone and 13 other cookbooks. (Described as “The Queen of Greens” by The Washington Post.) It’s a warm, bracingly honest memoir that also gives us an insider’s look at the vegetarian movement.”

“Thanks to her beloved cookbooks and groundbreaking work as the opening chef at Greens Restaurant in San Francisco, Deborah Madison, though not a vegetarian herself, has long been revered as this country’s leading authority on vegetables.”

“She profoundly changed the way generations of Americans think about cooking with vegetables, helping to transform “vegetarian” from a dirty word into a mainstream way of eating. But before she became a household name, Madison spent almost twenty years as an ordained Buddhist priest, coming of age in the midst of counterculture San Francisco. In this charmingly intimate and refreshingly frank memoir, she tells her story—and with it the story of the vegetarian movement—for the very first time.”

Madison’s “insightful memoir” (The Wall Street Journal) is “a true delight to read as she uncovers her love for all real foods, peeling off layer by layer like an onion, recounting her own personal, culinary, and gardening experiences” (Lidia Bastianich).

“From her childhood in Big Ag Northern California to working in the kitchen of the then-new Chez Panisse, and from the birth of food TV to the age of green markets everywhere, An Onion in My Pocket is as much the story of the evolution of American foodways as it is the memoir of the woman at the forefront. It is a deeply personal look at the rise of vegetable-forward cooking, and a manifesto for how to eat well.”

“Deborah Madison is the award-winning author of fourteen cookbooks, including The New Vegetarian Cooking for Everyone and Vegetable Literacy. Her books have received four James Beard Foundation awards and five awards from the IACP; in 2016 she was inducted into the James Beard Foundation Cookbook Hall of Fame. She lives just outside of Santa Fe, New Mexico.”

We’re walking the local Farmers Market with Chef Deborah Madison.

Lincoln Carson of Bon TempsWhen we last spoke with Chef Lincoln Carson he had just launched (as Chef & Partner) the ambitious Bon Temps Los Angeles restaurant located next to the Firehouse Hotel in the Arts District adjacent to Downtown Los Angeles. Unfortunately the critically acclaimed Bon Temps was an early victim of COVID 19’s devastating impact on the dining scene in Los Angeles.

Fortunately it’s been a busy year for Chef Lincoln nonetheless. In November Lincoln launched the Merite Bake Shop in Boise, Idaho. It’s a virtual kitchen bakery located at Crave Collective under the umbrella of Crave Delivery. It’s delivery and takeout with premium breakfast pastries and decadent desserts.

Chef Lincoln, a resident of the Santa Ynez Valley, is back in California to launch the Coast Range Restaurant in Solvang. It’s a premier California costal seafood and steakhouse with a spacious patio and the Vaquero Bar (with a separate menu.) Lincoln’s partners are Chef Anthony Carron (800 Degrees and Top Round) and Chef Steven Fretz (Top Round and Church Key.)

At Coast Range Restaurant Chef Lincoln will focus on the menu for the Lunch Café and daytime pastry program.

Chef Lincoln joins us with whisk securely in hand.

Al Mancini of the Las Vegas Review JournalOne of our most reliable sources of accurate restaurant news in fabulous Las Vegas is Al Mancini, who is a staff writer for The Las Vegas Review-Journal covering food, restaurants and other aspects of entertainment. Al has been working the Vegas food scene for 19 years. He was one of the creators of the popular, and widely referenced, Eating Las Vegas restaurant guidebook series.

Al joins us with Part 2 of his quarterly update on the Las Vegas dining scene. He’ll share an insider’s overview of what’s new including the food and libations at the Circa Resort in Downtown Las Vegas and local food personality Jolene Mannina’s Vegas Test Kitchen on Fremont Street. Al will also remember visionary entrepreneur Tony Hsieh who is credited with reviving the (now vibrant) dining scene in Downtown Las Vegas.

Robert Schueller of Melissa's World Variety Produce in the AM830 KLAA StudioOur distinguished, resident produce authority, Robert Schueller, (also known as the Prince of Produce) is the long-time Director of Public Relations for Melissa’s (World Variety) Produce. This will be the 14th year he’s provided the list of “Top Ten Specialty Produce Items” as determined by real sales figures. Robert joins us to share the always anticipated list.

It’s no surprise that the ultimate comfort food, Melissa’s Dutch Yellow Potatoes, ranks in 1st place. This is actually the 10th year for this distinction.

Next Saturday Robert returns to present more of his “Produce Trends Forecast for 2021.”

Andy Harris and Andrew Gruel at Cabana 14 at the Cove at Pechanga Resort and CasinoOur 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 growing) concern. New (controversial) restrictions for restaurants are now in place for Southern California for the balance of the year (and possibly longer) as we’re in the all-important Holiday dining season.

Chef Andrew updates us on the early progress for the grass-roots, “86 Struggle” campaign to benefit local out-of-work and struggling restaurant workers. It’s gaining attention nationally.

Our thoughts turn to festive Holiday entertaining at home. Chef Andrew to the rescue as he continues his series of genuinely useful Holiday cooking tips. How do you prepare and cook the ultimate Standing Rib Roast? We’ll “Ask the Chef.”

Podcasts

Segment One: Show Preview with Executive Producer & Co-Host Andy Harris
Segment Two: Chef & Author Deborah Madison with her Memoir, An Onion In My Pocket Part One
Segment Three: Chef & Author Deborah Madison with her Memoir, An Onion In My Pocket Part Two
Segment Four: Chef Lincoln Carson of Merite Bake Shop and Coast Range Restaurant, Solvang Part One
Segment Five: Chef Lincoln Carson of Merite Bake Shop and Coast Range Restaurant, Solvang Part Two
Segment Six: Al Mancini, Food Staff Writer, Las Vegas Review-Journal
Segment Seven: Robert Schueller, Melissa’s “Prince of Produce,” with the Produce Trends Forecast for 2021
Segment Eight: Co-Host Chef Andrew Gruel of the Slapfish Restaurant Group with “Ask the Chef”

Show 404, December 19, 2020: Show Preview with Executive Producer & Co-Host Andy Harris

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

Glasspa in Dana Point celebrated its first year in business last week. “Having navigated a year unlike any other, Chef-Owner Rob Wilson now enters into his second year with renewed optimism as he introduces a reimagined Wednesday and Saturday afternoon seafood market while the ban on dine-in is in effect.” Pre-batched cocktails are also on the Glasspar Seafood Market menu.

The wines of Arizona and Arizona Wine Country are worth exploring. There are 3 primary growing areas in the state with diverse characteristics. Our guide is Jessica Dupuy, Writer, Certified Sommelier and Specialist of Wine & Spirits. Her latest book, The Wines of Southwest USA, is part of the Classic Wine Library. It covers the emerging wine regions in Texas, New Mexico, Arizona and Colorado. Joining her is Arizona winemaking pioneer, Kent Callaghan, Founder & Proprietor of Callaghan Vineyards.

Philly Jay’s Steaks (mobile kitchen) is treating greater Los Angeles to their eponymous City of Brotherly Love classic with the help of the illustrious Chef Jason McClain, previously the long-time executive chef of Jonathan Club. Chef Jason’s culinary credits include a litany of seriously impressive, highly rated restaurants across the country. Now, he’s directing his myriad of skills towards perfecting the Philly, elevating the down-home fare to the status of gourmet. The menu sports classic Phillies, of course, (and more) and you really can’t go wrong with that perennially popular mashup of cheese, fried onion, and paper-thin slices of steak. gracing the menu. Philly Jay’s Steak caters, too.” We’re talking authentic Philly Cheese Steaks with quality ingredients with Chef Jason McClain.

One of our most reliable sources of accurate restaurant news in fabulous Las Vegas is Al Mancini, who is a staff writer for The Las Vegas Review- Journal covering food, restaurants and other aspects of entertainment. Al has been working the Vegas food scene for 19 years. He was one of the creators of the popular, and widely referenced, Eating Las Vegas restaurant guidebook series. Al joins us with his quarterly update on the Las Vegas dining scene. He’ll give us an insider’s overview on how Las Vegas restaurants are creatively coping with all the severe COVID 19 restrictions. Al also comments on popular Vegas chef Mike Minor’s (known for ethereal barbecue, too) departure from Border Grill Las Vegas after a lengthy tenure with a pending move to San Diego.

“Back in 2010, brothers Yong and Ted Kim started crafting Korean-inspired sausages in their kitchen and Seoul Sausage Co. was born. Their two signature sausages — the Kalbi and the Sweet & Spicy — quickly began to pick up buzz at the farmers markets, wineries, and parties where they popped up, so the Kims decided to quit their advertising jobs, officially launch Seoul Sausage Company, and audition for Food Network’s “Great Food Truck Race,” Season 3 on a lark. And lo and behold, against incredible odds, they won! Since then, Seoul Sausage Co. (“Make Sausage Not War”) has really gone full-throttle in their embrace of Korean-American flavors.” COVID 19 required reinventing their business model. A very active and growing catering business was put on hold and their menu is now available nationwide for convenient delivery via Goldbelly, the curated online marketplace for premium regional and artisanal foods crafted by local purveyors throughout the Country. Yong and Ted Kim take a break from grilling the Kalbi sausages to join us.

““Top Ten Pastry Chef in America” Zac Young (Bravo’s “Top Chef: Desserts,” inaugural season) wants it all… especially when it comes to sweets. In 2015, he created his interpretation of the instantly viral PieCaken, an epic 4-in-1 dessert composed of a Pecan Pie, Pumpkin Pie, Spice Cake, and Apple Pie all layered together with cinnamon buttercream. Instagram pastry fans of morning show hosts like Kelly Ripa went wild. The dessert wonder was such a hit that the City of New York had a pumpkin puree shortage due to production. Four years later, he struck gold… again! The limited-edition Christmas PieCaken by Chef Zac Young was created. A holiday spectacular brought 4 holiday bestsellers (Pecan Pie, Eggnog Cheesecake, Red Velvet Cake, and Cherry Pie) together, making all our sweet dreams come true. It’s a 6-pound flavor bomb that makes for a show-stopper on literally any holiday table.” It can be easily shipped nationwide via Goldbelly. Chef Zac Young joins us with whisk in hand.

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 growing) concern. New (controversial) restrictions for restaurants are now in place for Southern California for the balance of the year (and possibly longer) as we’re in the all-important Holiday dining season. Chef Andrew reports on the initial push for the grass-roots, “86 Struggle” campaign to directly benefit local, out-of-work and struggling restaurant workers. (This is outside of Slapfish employees.) It all starts with the overstuffed Community Burger. 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!

Play

Show 404, December 19, 2020: Co-Host Chef Andrew Gruel of the Slapfish Restaurant Group with “Ask the Chef”

Chef Andrew Gruel savoring a New Jersey style PizzaOur 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 growing) concern. New (controversial) restrictions for restaurants are now in place for Southern California for the balance of the year (and possibly longer) as we begin the all-important Holiday dining season.

Chef Andrew reports on the initial push for the grass-roots, “86 Struggle” campaign to benefit local out-of-work and struggling restaurant workers. (This is outside of Slapfish employees.) It all starts with the Community Burger.

If you feel so inclined you can donate any amount at the effort’s GoFundMe page. Over $48,000 (of the ambitious original $50,000 goal) has been raised in just over a week.

“All of the funds raised will be distributed to restaurant workers who have either lost their job or are in need of a small leg-up to cover rent payments, medical bills, childcare or any other day-to-day help.”

Additionally of you patronize the original Slapfish location on Beach Blvd. in Huntington Beach you can enjoy a juicy, overstuffed Community Burger. It’s free with a donation of whatever amount you choose to “86 Struggle.” 100 percent of the donation goes to “86 Struggle.” No deductions for food cost or expenses. (These are being underwritten by Slapfish and West Coast Prime Meats.

Play

December 19: Glasspar, Jessica Dupuy, Callaghan Vineyards, Philly Jay’s Steaks, Al Mancini, Seoul Sausage, Zac Young

Podcasts

Segment One: Show Preview with Executive Producer & Co-Host Andy Harris
Segment Two: Executive Chef & Proprietor Rob Wilson, Glasspar, Dana Point
Segment Three: Jessica Dupuy, Certified Sommelier & Kent Callaghan, Founder and Proprietor of Callaghan Vineyards in Arizona
Segment Four: Chef Jason McClain, Philly Jay’s Steaks (mobile kitchen)
Segment Five: Al Mancini, Food Staff Writer, Las Vegas Review-Journal
Segment Six: Yong and Ted Kim, Founders, Seoul Sausage Co.
Segment Seven: Pastry Chef Zac Young of PieCaken by Chef Zac Young
Segment Eight: Co-Host Chef Andrew Gruel of the Slapfish Restaurant Group with “Ask the Chef”

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

Glasspar in Dana Point celebrated its first year in business last week. Having navigated a year unlike any other, Chef-Owner Rob Wilson now enters into his second year with renewed optimism as he introduces a reimagined Wednesday and Saturday afternoon seafood market while the ban on dine-in is in effect. Pre-batched cocktails are also on the Glasspar Seafood Market menu.

The wines of Arizona and Arizona Wine Country are worth exploring. There are 3 primary growing areas in the state with diverse characteristics. Our guide is Jessica Dupuy, Writer, Certified Sommelier and Specialist of Wine & Spirits. Her latest book, The Wines of Southwest USA, is part of the Classic Wine Library. It covers the emerging wine regions in Texas, New Mexico, Arizona and Colorado. Joining her is Arizona winemaking pioneer, Kent Callaghan, Founder & Proprietor of Callaghan Vineyards.

Philly Jay’s Steaks (mobile kitchen) is treating greater Los Angeles to their eponymous City of Brotherly Love classic with the help of the illustrious Chef Jason McClain, previously the long-time executive chef of Jonathan Club. Chef Jason’s culinary credits include a litany of seriously impressive, highly rated restaurants across the country. Now, he’s directing his myriad of skills towards perfecting the Philly, elevating the down-home fare to the status of gourmet. The menu sports classic Phillies, of course, (and more) and you really can’t go wrong with that perennially popular mashup of cheese, fried onion, and paper-thin slices of steak. gracing the menu. Philly Jay’s Steak caters, too.” We’re talking authentic Philly Cheese Steaks with Chef Jason McClain.

One of our most reliable sources of accurate restaurant news in fabulous Las Vegas is Al Mancini, who is a staff writer for The Las Vegas Review- Journal covering food, restaurants and other aspects of entertainment. Al has been working the Vegas food scene for 19 years. He was one of the creators of the popular, and widely referenced, Eating Las Vegas restaurant guidebook series. Al joins us with his quarterly update on the Las Vegas dining scene. He’ll give us an insider’s overview on how Las Vegas restaurants are coping with all the severe COVID 19 restrictions. Al will also remember visionary entrepreneur Tony Hsieh who is credited with reviving the (now vibrant) dining scene in Downtown Las Vegas.

“Back in 2010, brothers Yong and Ted Kim started crafting Korean-inspired sausages in their kitchen and Seoul Sausage Co. was born. Their two signature sausages — the Kalbi and the Sweet & Spicy — quickly began to pick up buzz at the farmers markets, wineries, and parties where they popped up, so the Kims decided to quit their advertising jobs, officially launch Seoul Sausage Company, and audition for Food Network’s “Great Food Truck Race,” Season 3 on a lark. And lo and behold, against incredible odds, they won! Since then, Seoul Sausage Co. has really gone full-throttle in their embrace of Korean-American flavors.” COVID 19 required reinventing their business model. A very active and growing catering business was put on hold and their menu is now available nationwide for convenient delivery via Goldbelly, the curated online marketplace for premium regional and artisanal foods crafted by local purveyors throughout the Country. Yong and Ted Kim take a break from grilling the Kalbi sausages to join us.

“Top Ten Pastry Chef in America” Zac Young (Bravo’s “Top Chef: Desserts,” inaugural season) wants it all… especially when it comes to sweets. In 2015, he created the instantly viral PieCaken, an epic 4-in-1 dessert composed of a Pecan Pie, Pumpkin Pie, Spice Cake, and Apple Pie all layered together with cinnamon buttercream. Instagram pastry fans of morning show hosts like Kelly Ripa went wild. The dessert wonder was such a hit that the City of New York had a pumpkin puree shortage due to production. Four years later, he struck gold… again! The limited-edition Christmas PieCaken by Chef Zac Young was created. A holiday spectacular brought 4 holiday bestsellers (Pecan Pie, Eggnog Cheesecake, Red Velvet Cake, and Cherry Pie) together, making all our sweet dreams come true. It’s a 6-pound flavor bomb that makes for a show-stopper on literally any holiday table. It can be easily shipped nationwide via Goldbelly. Chef Zac Young joins us with whisk in hand.

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 growing) concern. New (controversial) restrictions for restaurants are now in place for Southern California for the balance of the year (and possibly longer) as we begin the all-important Holiday dining season. Chef Andrew reports on the initial push for the grass-roots, “86 Struggle” campaign to benefit local out-of-work and struggling restaurant wooers. Our thoughts turn to festive Holiday entertaining at home. Chef Andrew to the rescue as he continues his series of genuinely useful Holiday cooking tips. 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!

Rob Wiilson of GlassparGlasspar in Dana Point celebrated its first year in business last week. Having navigated a year unlike any other, Chef-Owner Rob Wilson now enters into his second year with renewed optimism as he has launched a reimagined Wednesday and Saturday afternoon seafood market from Noon to 4:00 p.m. while the ban on dine-in remains in effect.

Pre-batched Holiday cocktails are also on the Glasspar Seafood Market menu. Bottles of wine from Glasspar’s cellar are available with a 30 per cent discount from the list pricing.

Guests have the opportunity to buy the freshest seafood at better-than-supermarket prices. Available seafood includes Alaskan King Crab Legs, Local Swordfish, Ahi Tuna, Oysters, Salmon, Scallops and more.

As an added treat Glasspar’s pastry chef, Jasmine Bishop, bakes special sweet treats for each seafood market day.

Glasspar (in normal times) is a classic American seafood hall – redefined. Executive Chef and Owner Rob Wilson presents a menu that is thoughtfully sourced, respectfully prepared, and creatively presented. Glasspar is the best of both coasts, delivering a true East Coast-style seafood dining hall brought to the West coast and given an elevated fresh California artisanal feel.

Sommelier Jessica DupuyThe wines of Arizona and Arizona Wine Country are worth exploring. There are 3 primary growing areas in the state with diverse characteristics.

Our able guide is Jessica Dupuy, Writer, Certified Sommelier and Specialist of Wine & Spirits. Her latest book, The Wines of Southwest USA, is part of the Classic Wine Library. It covers the emerging wine regions in Texas, New Mexico, Arizona and Colorado. Joining her is Arizona winemaking pioneer, Kent Callaghan, Founder & Proprietor of Callaghan Vineyards.

“Based in Austin, Texas, Jessica Dupuy is a wine, spirits, food, and travel writer, as well as a speaker and consultant. She is also a regular contributor for Texas Monthly magazine and Forbes.com. She’s a Certified Sommelier, a Certified Specialist of Wine and Spirits, and a Level 4 Diploma candidate for the Wine and Spirits Educational Trust.”

Kent Callaghan of Callaghan Vineyards“Founder and Owner Kent Callaghan (Callaghan Vineyards) and his parents (Harold and Karen) planted their Buena Suerte Vineyard in May/June of 1990. Their planting happened to coincide with a vicious heat wave, one consequence of which was that Sky Harbor Airport in Phoenix was shut down for a few days. Nobody had tested passenger jets at temperatures over 120F. But it was only 105F in Elgin…Needless to say; they lost a few (thousand) vines. This experience set the stage for what would become the Callaghan M.O. – replanting – always with an eye toward grape varieties and rootstocks better suited to their arid, windy, sun-bleached region.”

“Over many years, they have tossed out their original Bordeaux mindset and moved to one rooted in the Mediterranean. Spanish varieties, in particular, seem best suited to their site – Graciano, Mourvèdre, Grenache. They have found that one Bordeaux variety, Petit Verdot, provides a distinctive spicy/peppery/meaty blending component. As for white wine, they have only one estate at the moment – Lisa’s – a blend of Viognier, Marsanne, Roussanne, Malvasia Bianca, Clairette and Petit Manseng. The object is to produce an uncommonly nuanced white wine with great freshness and flavor “chew”. With all of their wines, the primary concerns are depth of flavor and complexity. Textural considerations are secondary and best addressed by appropriate cellaring and/or food pairing. Most of their time is spent working in the vineyard.”

Jason McClain of the Jonathan Club and Philly Jay's SteaksPhilly Jay’s Steaks (mobile kitchen) is treating Los Angeles to their eponymous City of Brotherly Love classic with the help of the illustrious Chef Jason McClain, previously the long-time executive chef of Jonathan Club. Chef Jason has worked in a litany of seriously impressive, highly rated restaurants across the country. Now, he’s directing his myriad of skills towards perfecting the Philly, elevating the down-home fare to the status of gourmet.”

“The menu sports classic Phillies, of course, and you really can’t go wrong with that perennially popular mashup of cheese, fried onion, and paper-thin slices of steak. However, that’s far from the only enticing concoction gracing the menu. You’ll also find a philly suited up with everything from fried peppers to provolone cheese to garnishes like oregano.” Philly Jay’s Steak caters, too.

We’re talking authentic Philly Cheese Steaks with Chef Jason McClain.

Al Mancini of the Las Vegas Review JournalOne of our most reliable sources of accurate restaurant news in fabulous Las Vegas is Al Mancini, who is a staff writer for The Las Vegas Review- Journal covering food, restaurants and other aspects of entertainment. Al has been working the Vegas food scene for 19 years. He was one of the creators of the popular, and widely referenced, Eating Las Vegas restaurant guidebook series.

Al joins us with his quarterly update on the Las Vegas dining scene. He’ll give us an insider’s overview on how Las Vegas restaurants are coping with all the COVID 19 restrictions. Additionally Al remembers visionary entrepreneur Tony Hsieh who is credited with reviving the (now vibrant) dining scene in Downtown Las Vegas.

Yong and Ted Kim of Seoul Sausage Company“Back in 2010, brothers Yong and Ted Kim started crafting Korean-inspired sausages in their kitchen and Seoul Sausage Co. was born. Their two signature sausages — the Kalbi and the Sweet & Spicy — quickly began to pick up buzz at the farmers markets, wineries, and parties where they popped up, so the Kims decided to quit their advertising jobs, officially launch Seoul Sausage Company, and audition for Food Network’s “Great Food Truck Race,” Season 3 on a lark. And lo and behold, against incredible odds, they won!”

“Since then, Seoul Sausage Co. has really gone full-throttle in their embrace of Korean-American flavors.” COVID 19 required reinventing their business model. A very active and growing catering business was put on hold and their menu is now available nationwide for convenient delivery via Goldbelly, the curated online marketplace for premium regional and artisanal foods crafted by local purveyors throughout the Country.

“From their signature sausages to kimchi fried rice balls and buckets of twice-fried boneless sweet & spicy Korean fried chicken, these goodies (available now exclusively via Goldbelly) are bursting with big, bold flavors that have taken the City of Angels (and soon nationwide) by storm.”

Pastry Chef Zac Young“New York City. November 2015. Pastry Chef Zac Young (Final Four of Bravo’s “Top Chef: Desserts,” inaugural season) is brainstorming Thanksgiving specials for his restaurant in midtown. The Executive Chef of the restaurant was super stoked about the Turducken special he was serving like it’s all he could talk about. Zac knew he had the last course, and the last word, he set out to make the Turducken of dessert. PieCaken. If for no other reason, to compete with and possibly make fun of the kitchen’s savory side.”

“Zac posted an in-progress shot on his Instagram, and the comments ranged from a lot of “OMG” to “my daughter just tried to lick this picture.” To “can I buy one?”. “Buy one? Buy a whole one?,” Zac thought “that’s silly, it’s just going to be served by the slice, as a Thanksgiving special.” Then his phone started ringing with friends calling in favors to get one, including Kelly Ripa breaking the news on her show the next morning. “Fine. Let’s sell it.””

The new Christmas PieCaken and the original OG PieCaken are available for nationwide shipping via Goldbelly.

“The spectacular Christmas PieCaken features four of the best-selling holiday products all in one – pecan pie, eggnog cheesecake and red velvet cake. It’s topped with sweet and tart cherry pie filling, all layered together with amaretto buttercream.”

Chef Zac joins us with whisk in hand.

Chef Andrew Gruel savoring a New Jersey style PizzaOur 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 growing) concern. New (controversial) restrictions for restaurants are now in place for Southern California for the balance of the year (and possibly longer) as we begin the all-important Holiday dining season.

Chef Andrew reports on the initial push for the grass-roots, “86 Struggle” campaign to benefit local out-of-work and struggling restaurant workers. It all starts with the Community Burger.

Our thoughts turn to festive Holiday entertaining at home. Chef Andrew to the rescue as he continues his series of genuinely useful Holiday cooking tips. We’ll “Ask the Chef.”

Podcasts

Segment One: Show Preview with Executive Producer & Co-Host Andy Harris
Segment Two: Executive Chef & Proprietor Rob Wilson, Glasspar, Dana Point
Segment Three: Jessica Dupuy, Certified Sommelier & Kent Callaghan, Founder and Proprietor of Callaghan Vineyards in Arizona
Segment Four: Chef Jason McClain, Philly Jay’s Steaks (mobile kitchen)
Segment Five: Al Mancini, Food Staff Writer, Las Vegas Review-Journal
Segment Six: Yong and Ted Kim, Founders, Seoul Sausage Co.
Segment Seven: Pastry Chef Zac Young of PieCaken by Chef Zac Young
Segment Eight: Co-Host Chef Andrew Gruel of the Slapfish Restaurant Group with “Ask the Chef”

Show 403, December 12, 2020: 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 growing) concern. New (controversial) restrictions for restaurants are now in place for Southern California for the balance of the year (and possibly longer) as we begin the all-important Holiday dining season.

Chef Andrew on Monday, December 14th is launching at the original Slapfish in Huntington Beach a sincere, grass-roots effort (86 Struggle) to assist out-of-work and struggling restaurant employees. Go to this Slapfish location on Beach Blvd. and order a big, fat & juicy “Community Burger.” The premium burger is free with a donation to “86 Struggle.” Every penny of the donation goes to benefit struggling and out-ot-work restaurant workers. All expenses are being underwritten by Slapfish and West Coast Prime Meats.

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