Show 400, November 21, 2020: Show Preview with Executive Producer & Co-Host Andy Harris

It’s about last call on Thanksgiving so reduce your stress level and please plan ahead…Thanksgiving is going to look a bit different for most of us this year. Take it in stride, adapt as best as your circumstances allow, and, with any luck, Thanksgiving 2021 will be back to the traditional celebrations! We’re previewing the show with Executive Producer & Co-Host Andy Harris.

“Next week a new edible attraction takes center stage at The Paramount (the legendary eastside Los Angeles cultural institution & history-making music venue) as Brooklyn Ave. Pizza Co.  opens its doors (Nov. 24th.) along Cesar E Chavez Avenue (historically known as Brooklyn Avenue in the early 1900s). Melding past, present, and future––both through the décor and menu––Brooklyn Ave. Pizza Co. aims to be a neighborhood spot for locals serving pizza, wings, loaded fries, beer, wine, and cocktails at the casual and colorful all-day restaurant. The concept is the brainchild of Chef–Owner Mario Christerna—a proud Boyle Heights native, community leader, and former “MasterChef Latino” judge—alongside the team behind The Paramount.” Chef Mario Christerna joins us pizza peel in hand.

Now in its fourth year, The James Beard Foundation’s Women’s Entrepreneurial Leadership program (WEL) is part of the Foundation’s broader Women’s Leadership Programs presented by Audi and aims to support woman-identifying hospitality industry entrepreneurs, restaurant owners, and chefs in order to grow their careers and scale their businesses. The only California Fellow selected for 2020 is Dina Samson of Rossoblu and Superfine Pizza Co. in Downtown Los Angeles. We’ll meet her and also learn what services Rossoblu and Superfine Pizza are currently providing to their guests with the new restrictions.

“For the second straight year, Chef Founder Bill Bracken of Bracken’s Kitchen is hosting his signature holiday event benefiting the less fortunate and food insecure in Southern California. This year’s edition, “DECK THE HALLS,” will be its first virtual party featuring special guests, community partners, and Bracken’s own chefs cooking up a surprise along with pumpkin carvings as you’ve never seen before. Christmas tree decorating, silent auction items, opportunity drawings, and a gourmet meal delivered to attendees’ doors are also in store for those who join Bracken’s Kitchen virtually in Garden Grove on Thursday, December 3, 2020, at 6 p.m.We’re in the busy Holiday kitchen at Bracken’s Kitchen with Chef Bill Bracken.

“For over 36 years Clay Oven’s (Irvine) cuisine directed by Executive Chef & Proprietress Geeta Bansal has been about transforming tradition and old techniques of Indian cuisine while retaining the flavor profile to make them relevant to the present times and lifestyle. Food progresses and changes, and Clay Oven consistently strives to move Indian cuisine forward into the present and attempts to modernize their dishes while keeping the Ayurvedic principles intact. The menus are tied to the seasons and what is growing locally.” Clay Oven is currently operating for takeout, curbside, and delivery only with a change in address on the way as of December 1st. Chef Geeta Bansal is our guest.

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. Thanksgiving is fast approaching on November 26th. In the spirit of the Holidays it’s appropriate for Chef Andrew to now share his best Thanksgiving cooking tips as he has been doing with great enthusiasm for the last three weeks. For the pre-Thanksgiving finale it’s all about suggesting some inspired sides. Stuffing (or dressing) properly prepared outside the bird gets some deserved attention, too. It seems more people will be doing Family Thanksgiving at home this year and probably with smaller groups. 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 400, November 21, 2020: Co-Host Chef Andrew Gruel of the Slapfish Restaurant Group with “Ask the Chef”

Andrew Gruel of the Slapfish Restaurant Group at the AM830 KLAA StudiosOur 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. New restrictions placed on Southern California restaurants in the last week…

Thanksgiving is fast approaching on November 26th. In the spirit of the Holidays it’s appropriate for Chef Andrew to now share his best Thanksgiving cooking tips as he has been providing (with encouragement) for the last three weeks. For the pre-Thanksgiving finale it’s all about suggesting some inspired sides. Also stuffing (or dressing) properly prepared outside of the bird gets some attention, too. A few ideas for dessert are also included on Chef Andrew’s Thanksgiving menu. It’s more than just the turkey…More people will be preparing Family Thanksgiving at home this year and probably with smaller groups so Chef Andrew is here to help. We’ll “Ask the Chef.”

Play

November 21: Brooklyn Avenue Pizza Co., Dina Samson, Bracken’s Kitchen, Clay Oven Irvine

Podcasts

Segment One: Show Preview with Executive Producer & Co-Host Andy Harris
Segment Two: Chef Mario Christerna, Brooklyn Ave. Pizza Co. and The Paramount, Boyle Heights, Los Angeles Part One
Segment Three: Chef Mario Christerna, Brooklyn Ave. Pizza Co. and The Paramount, Boyle Heights, Los Angeles Part Two
Segment Four: Dina Samson of Rossoblu and Superfine Pizza Co. 2020 Fellow of Women’s Entrepreneurship Leadership Program
Segment Five: Chef Founder Bill Bracken of Bracken’s Kitchen Part One
Segment Six: Chef Founder Bill Bracken of Bracken’s Kitchen Part Two
Segment Seven: Chef & Proprietress Geeta Bansal, Clay Oven, Irvine
Segment Eight: Co-Host Chef Andrew Gruel of the Slapfish Restaurant Group with “Ask the Chef”

It’s about last call on Thanksgiving so reduce your stress level and please plan ahead…We’re previewing the show with Executive Producer & Co-Host Andy Harris.

“Next week a new edible attraction takes center stage at The Paramount (the legendary eastside Los Angeles cultural institution & history-making music venue) as Brooklyn Ave. Pizza Co. opens its doors along Cesar E Chavez Avenue (historically known as Brooklyn Avenue in the early 1900s). Melding past, present, and future––both through the décor and menu––Brooklyn Ave. Pizza Co. aims to be a neighborhood spot for locals serving pizza, wings, loaded fries, beer, wine, and cocktails at the casual and colorful all-day restaurant. The concept is the brainchild of Chef–Owner Mario Christerna—a proud Boyle Heights native, community leader, and former “MasterChef Latino” judge—alongside the team behind The Paramount.” Chef Mario Christerna joins us pizza peel in hand.

Now in its fourth year, The James Beard Foundation’s Women’s Entrepreneurial Leadership Program (WEL) is part of the Foundation’s broader Women’s Leadership Programs presented by Audi and aims to support woman-identifying hospitality industry entrepreneurs, restaurant owners, and chefs in order to grow their careers and scale their businesses. The only California Fellow selected for 2020 is Dina Samson of Rossoblu and Superfine Pizza Co. in Downtown Los Angeles. We’ll meet her and also learn what services Rossoblu and Superfine Pizza are currently providing to their guests with the new restrictions.

“For the second straight year, Chef Founder Bill Bracken of Bracken’s Kitchen is hosting its signature holiday event benefiting the less fortunate and food insecure in Southern California. This year’s edition, “DECK THE HALLS,” will be its first virtual party featuring special guests, community partners, and Bracken’s own chefs cooking up a surprise along with pumpkin carvings as you’ve never seen before. Christmas tree decorating, silent auction items, opportunity drawings, and a gourmet meal delivered to attendees’ doors are also in store for those who join Bracken’s Kitchen virtually in Garden Grove on Thursday, December 3, 2020, at 6 p.m.” We’re in the busy Holiday kitchen at Bracken’s Kitchen with Chef Bill Bracken.

“For over 36 years Clay Oven’s (Irvine) cuisine directed by Executive Chef & Proprietress Geeta Bansal has been about transforming tradition and old techniques of Indian cuisine while retaining the flavor profile to make them relevant to the present times and lifestyle. Food progresses and changes, and Clay Oven consistently strives to move Indian cuisine forward into the present and attempts to modernize their dishes while keeping the Ayurvedic principles intact. The menus are tied to the seasons and what is growing locally.” Clay Oven is currently operating for takeout, curbside, and delivery only with a change in address on the way as of December 1st. Chef Geeta Bansal is our guest.

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. Thanksgiving is fast approaching on November 26th. In the spirit of the Holidays it’s appropriate for Chef Andrew to now share his best Thanksgiving cooking tips as he has been doing with great enthusiasm for the last three weeks. For the pre-Thanksgiving finale it’s all about suggesting some inspired sides. It seems more people will be doing Family Thanksgiving at home this year and probably with smaller groups. 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!

Mario Christerna of Brooklyn Avenue Pizza Company“Next week a new edible attraction takes center stage at The Paramount (the legendary eastside Los Angeles cultural institution & history-making music venue) as Brooklyn Ave. Pizza Co. opens its doors along Cesar E Chavez Avenue (historically known as Brooklyn Avenue in the early 1900s). Melding past, present, and future––both through the décor and menu––Brooklyn Ave. Pizza Co. aims to be a neighborhood spot for locals serving pizza, wings, loaded fries, beer, wine, and cocktails at the casual and colorful all-day restaurant. The concept is the brainchild of Chef–Owner Mario Christerna, a proud Boyle Heights native, community leader, and former “MasterChef Latino” judge, alongside the team behind The Paramount.”

Brooklyn Ave. Pizza Co. serves up to 30 seats al fresco, and 75 seats indoors (once again permitted) with all Covid 19 protocols in place including physically distanced tables, heightened sanitation protocols, single-use items, contactless ordering and payments, and an enforced mask policy.”

“It’s been my life’s journey to get to this moment of opening my very own restaurant in Boyle Heights –– the place that birthed and raised me,” says Christerna. “Brooklyn Ave. Pizza Co.’s vision is to provide a slice of home for neighbors and visitors. The flavors, sounds, sights that guests will enjoy at the pizzeria are meant to stir up emotions of both happiness and nostalgia; from authentic Mexican inspirations to our favorite corner store snacks (Flamin’ Hot Cheetos, anyone?), all the ingredients speak to familiarity and character. During a time when we are experiencing so much distance, we hope people can come together here and continue to uplift each other –– as they always have in Boyle Heights.”

“At Brooklyn Ave. Pizza Co., Christerna, one of the city’s rising chefs, with recognition for the ‘Best Dish’ at L.A.’s Latin Food Fest and the #3 taco on Bill Esparza’s ‘Best L.A. Tacos’ list, is focusing on pizza & wings with his signature Boyle Heights twist. Inspired by his beloved Chicano heritage and love for melding cultures (Christerna opened and helmed the kitchen at The Briks in South Park, a concept that reflected his early culinary influences––from North African and Spanish to French and Mexican), the menu marries familiar and vibrant sabores (flavors), while remaining approachable for all to enjoy.”

“Built within the space originally established as the Jewish Bakers Union of Los Angeles Local 453 Headquarters during the early twentieth century, the restaurant’s name (Brooklyn Ave. Pizza Co.) is inspired by its location in Boyle Heights along Cesar E Chavez Avenue –formerly known as Brooklyn Avenue as a way to attract East Coasters moving out West. The Jewish Bakers Union was deeply ingrained in their community, helping to feed people in need through the early twentieth century and into the Great Depression. Christerna and his team of locals are inspired by this history and are dedicated to continuing the space’s legacy as a community meeting point and culinary oasis.”

Chef Mario Christerna joins us pizza peel in hand.

Dina Samson of Rossoblu and Superfine PizzaNow in its fourth year, The James Beard Foundation’s Women’s Entrepreneurial Leadership program (WEL) is part of the Foundation’s broader Women’s Leadership Programs presented by Audi and aims to support woman-identifying hospitality industry entrepreneurs, restaurant owners, and chefs in order to grow their careers and scale their businesses.

“We are thrilled to be able to continue this program this year, with the opportunity to bring together an extraordinary group of industry professionals from across the country,” said Clare Reichenbach, CEO of the James Beard Foundation. “As the devastation caused by this pandemic continues, it is more important now than ever to support our community and do all that we can to help entrepreneurs continue to succeed and thrive. We are honored to provide them with resources and to help expand their networks.”

The only California fellow selected for 2020 is Dina Samson of Rossoblu and Superfine Pizza Co. in Downtown Los Angeles. We’ll meet her and also learn what meal services Rossoblu and Superfine Pizza are currently providing to their guests with the new restrictions.

Bill Bracken of Brackens Kitchen“For the second straight year, Chef Founder Bill Bracken of Bracken’s Kitchen is hosting its signature holiday event benefiting the less fortunate and food insecure in Southern California. This year’s edition, “DECK THE HALLS,” will be its first virtual party featuring special guests, community partners, and Bracken’s own chefs cooking up a surprise along with pumpkin carvings as you’ve never seen before. Christmas tree decorating, silent auction items, opportunity drawings, and a gourmet meal delivered to attendees’ doors are also in store for those who join Bracken’s Kitchen virtually in Garden Grove on Thursday, December 3, 2020, at 6 p.m.”

“Attendees will have the opportunity to experience the kitchen, virtually, where they’ve already prepared and made over 1.3 million meals for those suffering from food insecurity in Southern California. This year’s event is even more meaningful and important due to the pandemic that has caused unexpected job loss, and even more people to suffer from food insecurity.  Everyone will have the opportunity to help Bracken’s Kitchen meet this unprecedented demand for food caused by the economic impact of the COVID-19 pandemic in a fun and festive way.”

“With all the negative things happening all around us we are excited to welcome you “our friends” into our kitchen virtually for an evening of food, fun, and caring for those in need,” says Bill Bracken.

“All are invited to “Deck The Halls” and help Bracken’s Kitchen maintain its dramatically increased meal production at a time when so many people need help. Participants can help to keep recently laid off restaurant workers employed and production at more than 30,000 meals a week. 100% of the proceeds from the event will support the work and programs of Bracken’s Kitchen.”

Bracken’s Kitchen is a 501(c)(3) organization based in Orange County California.  Founded in 2013 our mission is simple: Through food recovery, culinary training, and our community feeding program we are committed to recovering, re-purposing, and restoring both food and lives. At the core of our mission is a deep commitment to our nonprofit charity partners, business and professional supporters, volunteers, donors, and employees.  Our relationship with each and every one of these groups is as important to us as those we feed.”

Tickets are now available online

We’re in the busy Holiday kitchen at Bracken’s Kitchen with Chef Bill Bracken.

Geeta Bansal of Clay Oven in Irvine“For over 36 years Clay Oven’s cuisine directed by Executive Chef & Proprietress Geeta Bansal has been about transforming tradition and old techniques of Indian cuisine while retaining the flavor profile to make them relevant to the present times and lifestyle. Food progresses and changes, and Clay Oven consistently strives to move Indian cuisine forward into the present and attempts to modernize their dishes while keeping the Ayurvedic principles intact. The menus are tied to the seasons and what is growing locally.”

“Clay Oven serves a large selection of game including venison, wild boar, rabbit, duck, antelope, quail, and elk. Fruits and vegetables in season appear alongside organic herbs grown in their own garden. There is no fusion of cuisines, just a fun and creative Indian experience created for their guests.”

Clay Oven is currently operating for takeout, curbside, and delivery only. A yearly (limited-time) special Thanksgiving tradition at Clay Oven, Tandoori Turkey, is still available to order.

Chef Geeta Bansal is our guest.

Andrew Gruel of the Slapfish Restaurant Group at the AM830 KLAA StudiosOur 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. New restrictions placed on California restaurants in the last week…

Thanksgiving is fast approaching on November 26th. In the spirit of the Holidays it’s appropriate for Chef Andrew to now share his best Thanksgiving cooking tips as he has been providing for the last three weeks. For the pre-Thanksgiving finale it’s all about suggesting some inspired sides. It’s more than just the turkey…More people will be preparing Family Thanksgiving at home this year and probably with smaller groups. We’ll “Ask the Chef.”

Podcasts

Segment One: Show Preview with Executive Producer & Co-Host Andy Harris
Segment Two: Chef Mario Christerna, Brooklyn Ave. Pizza Co. and The Paramount, Boyle Heights, Los Angeles Part One
Segment Three: Chef Mario Christerna, Brooklyn Ave. Pizza Co. and The Paramount, Boyle Heights, Los Angeles Part Two
Segment Four: Dina Samson of Rossoblu and Superfine Pizza Co. 2020 Fellow of Women’s Entrepreneurship Leadership Program
Segment Five: Chef Founder Bill Bracken of Bracken’s Kitchen Part One
Segment Six: Chef Founder Bill Bracken of Bracken’s Kitchen Part Two
Segment Seven: Chef & Proprietress Geeta Bansal, Clay Oven, Irvine
Segment Eight: Co-Host Chef Andrew Gruel of the Slapfish Restaurant Group with “Ask the Chef”

Show 399, November 14, 2020: Show Preview with Executive Producer & Co-Host Andy Harris

It’s closing in on Thanksgiving so reduce your stress level and please plan ahead…We’re previewing the show with Executive Producer & Co-Host Andy Harris.

“This November, the California Restaurant Association Foundation (CRAF), a non-profit that invests in and empowers California’s restaurant workforce, invites all Californians to participate in its inaugural ‘The Grateful Table® Dine Out!’ The ask is simple. Throughout November, Californians are encouraged to “dine out to help out” as much as possible in gratitude to their neighborhood restaurants. Want to do more? A guest can directly support California’s struggling foodservice community at featured restaurants by donating to Restaurants Care®, a nonprofit program which provides restaurant workers facing hardships with relief grants for basic living needs like groceries, utilities, diapers, clothing, gas and rent.” The CRA Foundation’s Alycia Harshfield and Farmer Boys’ President & Chief Operating Officer Dave Wetzel (a featured restaurant partner of The Grateful Table Dine Out) join us with all the details.

“The award-winning Fable & Spirit in Newport Beach has been helping to bring the Lido Marina community together by putting a unique spin on “Dinner and a Movie” with dinners under the iconic Grand Marquee of neighboring Lido Theater. Presented every Tuesday and Wednesday, the outdoor dinners feature themed menus created by Executive Chef David Shofner to change weekly. Priced between $40 and $50 per guest, the reservation-only menus will continue through November, allowing Chef Shofner to present imaginative, globally inspired dishes featuring the exciting ingredients that the season has to offer.” Proprietor Darren Coyle is our guest.

“From the creator of Skinny Southern, Emmy Award–winning chef Lara Lyn Carter, comes another collection of delicious, nutritious versions of your favorite Southern foods in Skinny Southern Baking.  Satisfy your cravings (or your hungry party guests) with completely gluten-free, dairy-free, refined sugar-free baked goods that don’t skimp on flavor. The recipes include lightened-up Southern staples like lemon squares, gingersnaps, and herb biscuits alongside incredible and surprising combinations of Southern flavors like Pumpkin Cranberry Pecan Bread, Sweet Potato Meringues, and Lemon Blueberry Cream Pie.” We’re baking with Chef Lara Lyn Carter.

“There’s just something about a new pair of jammies that says ‘cozy and safe’ to kids, and Huntington Meats and Farmers Market Poultry located at The Original Farmers Market at 3rd & Fairfax in Los Angeles are doing their part to make sure nightly bedtime rituals like fresh pajamas will provide a reassuring and peaceful good night to in-need children this holiday season. The two shops offering the best quality meats and poultry (along with genuine customer service) have come together to host their first Holiday Kids Pajama Drive taking place the entire month of November. The goal is to collect 300 pairs of pajamas for distribution to local agencies servicing homeless and low income families.” Proprietor Jim Cascone joins us with the meaty details.

Drew Brahs of Harper Barbecue (Costa Mesa based) is well-known in the West as the go-to builder (via word-of-mouth) of hand-crafted, custom smokers for skilled pitmasters and home backyard barbecue fans alike. He crafts everything from small backyard pits to large versions on trailers. Drew is responsible for creating the massive twin, 1,000 gallon offset smokers used to the max at Danny Castillo’s Heritage Barbecue in San Juan Capistrano. Drew is a fan of the Central Texas style of barbecue. In the early stages of development and construction is his own restaurant, Harper Barbecue, in Costa Mesa which will be a Family affair. While the restaurant is being built Drew will shift the smoker enterprise to selling stock items. We’ll meet barbecue entrepreneur Drew Brahs.

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. Thanksgiving is fast approaching on November 26th. In the spirit of the Holidays it’s appropriate for Chef Andrew to now share his best Thanksgiving cooking tips. This week we’re talking about cooking the seasoned bird. Chef Andrew suggests this might be the year to spatchcock the turkey. It seems more people will be doing Family Thanksgiving at home this year and probably with smaller groups. 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 399, November 14, 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.

Thanksgiving is fast approaching on November 26th. In the spirit of the Holidays it’s appropriate for Chef Andrew to now share his best Thanksgiving cooking tips. This week we’re talking about cooking the seasoned bird. Chef Andrew suggests this might be the year to spatchcock the turkey. It seems more people will be doing Family Thanksgiving at home this year and probably with smaller groups. We’ll “Ask the Chef.”

Play

November 14: The Grateful Table Dine Out, Fable & Spirit, Lara Lyn Carter, Huntington Meats, Harper Barbecue

Podcasts

Segment One: Show Preview with Executive Producer & Co-Host Andy Harris
Segment Two: California Restaurant Association Foundation’s The Grateful Table Dine Out! to Benefit Restaurants Care
Segment Three: Darren Coyle, Proprietor, Fable & Spirit, Newport Beach
Segment Four: Chef Lara Lyn Carter with Skinny Southern Baking Part One
Segment Five: Chef Lara Lyn Carter with Skinny Southern Baking Part Two
Segment Six: Huntington Meats & Farmers Market Poultry’s Holiday Kids Pajama Drive
Segment Seven: Drew Brahs of Harper Barbecue in Costa Mesa
Segment Eight: Co-Host Chef Andrew Gruel of the Slapfish Restaurant Group with “Ask the Chef”

It’s closing in on Thanksgiving so reduce your stress level and please plan ahead…We’re previewing the show with Executive Producer & Co-Host Andy Harris.

“This November, the California Restaurant Association Foundation (CRAF), a non-profit that invests in and empowers California’s restaurant workforce, invites all Californians to participate in its inaugural ‘The Grateful Table® Dine Out!’ The ask is simple. Throughout November, Californians are encouraged to “dine out to help out” as much as possible in gratitude to their neighborhood restaurants. Want to do more? A guest can directly support California’s struggling foodservice community at featured restaurants by donating to Restaurants Care®, a nonprofit program which provides restaurant workers facing hardships with relief grants for basic living needs like groceries, utilities, diapers, clothing, gas and rent.” The CRA Foundation’s Alycia Harshfield and Farmer Boys’ President & Chief Operating Officer Dave Wetzel (a featured restaurant partner of The Grateful Table Dine Out) join us with all the details.

“The award-winning Fable & Spirit in Newport Beach has been helping to bring the Lido Marina community together by putting a unique spin on “Dinner and a Movie” with dinners under the iconic Grand Marquee of neighboring Lido Theater. Presented every Tuesday and Wednesday, the outdoor dinners feature themed menus created by Executive Chef David Shofner to change weekly. Priced between $40 and $50 per guest, the reservation-only menus will continue through November, allowing Chef Shofner to present imaginative, globally inspired dishes featuring the exciting ingredients that the season has to offer.” Proprietor Darren Coyle is our guest.

“From the creator of Skinny Southern, Emmy Award–winning chef Lara Lyn Carter, comes another collection of delicious, nutritious versions of your favorite Southern foods in Skinny Southern Baking.  Satisfy your cravings (or your hungry party guests) with completely gluten-free, dairy-free, refined sugar-free baked goods that don’t skimp on flavor. The recipes include lightened-up Southern staples like lemon squares, gingersnaps, and herb biscuits alongside incredible and surprising combinations of Southern flavors like Pumpkin Cranberry Pecan Bread, Sweet Potato Meringues, and Lemon Blueberry Cream Pie.” We’re baking with Chef Lara Lyn Carter.

“There’s just something about a new pair of jammies that says ‘cozy and safe’ to kids, and Huntington Meats and Farmers Market Poultry located at The Original Farmers Market at 3rd & Fairfax in Los Angeles are doing their part to make sure nightly bedtime rituals like fresh pajamas will provide a reassuring and peaceful good night to in-need children this holiday season. The two shops offering the best quality meats and poultry (along with genuine customer service) are coming together to host their first Holiday Kids Pajama Drive to take place the entire month of November. The goal is to collect 300 pairs of pajamas for distribution to local agencies servicing homeless and low income families.” Proprietor Jim Cascone joins us with the meaty details.

Drew Brahs of Harper Barbecue (Costa Mesa based) is well-known in the West as the go-to builder (via word-if-mouth) of hand-crafted, custom smokers for skilled pitmasters and home backyard barbecue fans alike. He crafts everything from small backyard pits to large versions on trailers. Drew is responsible for creating the massive twin, 1,000 gallon offset smokers used to the max at Danny Castillo’s Heritage Barbecue in San Juan Capistrano. Drew is a fan of the Central Texas style of barbecue. In the early stages of development and construction is his own restaurant, Harper Barbecue, in Costa Mesa which will be a Family affair. While the restaurant is being built Drew will shift the smoker enterprise to selling stock items. We’ll meet barbecue entrepreneur Drew Brahs.

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. Thanksgiving is fast approaching on November 26th. In the spirit of the Holidays it’s appropriate for Chef Andrew to now share his best Thanksgiving cooking tips. This week we’re talking about cooking the seasoned bird. It seems more people will be doing Family Thanksgiving at home this year and probably with smaller groups. 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!

Alycia Harshfield of the California Restaaurant Association“This November, the California Restaurant Association Foundation (CRAF), a non-profit that invests in and empowers California’s restaurant workforce, invites all Californians to participate in its inaugural ‘The Grateful Table® Dine Out!’ The ask is simple. Throughout November, Californians are encouraged to “dine out to help out” as much as possible in gratitude to their neighborhood restaurants. Want to do more? A guest can directly support California’s struggling foodservice community at featured restaurants by donating to Restaurants Care®, a nonprofit program which provides restaurant workers facing hardships with relief grants for basic living needs like groceries, utilities, diapers, clothing, gas and rent.”

“This very first The Grateful Table® Dine Out is a statewide campaign that’s complementary to our current way of life and has the potential to make a lasting impact on the industry by giving back to the hardworking people who operate our restaurants – chefs, cooks, bussers, bartenders, servers and dishwashers – in their greatest time of need. Since the pandemic hit in March, Restaurants Care has awarded grants to nearly 1,200 of California’s restaurant workers also benefitting their nearly 1,700 dependents, with 79% of grants awarded to people of color.”

“This November, dining out is our superpower! We have the ability to support our favorite restaurants and chip in to help struggling restaurant workers. Whether it’s takeout, dining in or having your meal delivered, we’re encouraging every Californian to help the restaurant community get back on their feet leading into the holiday season,” said Alycia Harshfield, Executive Director of CRAF. “Your support directly impacts our neighborhood restaurants, the employees and their families, and together, we can bring them some much-needed hope and stability.”

“As an added incentive to dine out, CRAF is hosting exciting social media giveaways throughout November where diners can enter to win a $500 gift card to their favorite restaurant! Every Thursday in November, two winners will be randomly selected to receive a $500 gift card to any restaurant they tag with the hashtag #GratefulTableSweepstakes. It’s as easy as that!”

The CRA Foundation’s Alycia Harshfield and Farmer Boys’ President & Chief Operating Officer Dave Wetzel (a featured restaurant partner of The Grateful Table Dine Out) join us with all the details.

Darren and Jean Coyle of Fable and Spirit“The award-winning Fable & Spirit in Newport Beach has been helping to bring the Lido Marina community together by putting a unique spin on “Dinner and a Movie” with dinners under the iconic Grand Marquee of neighboring Lido Theater. Presented every Tuesday and Wednesday, the outdoor dinners feature themed menus created by Executive Chef David Shofner to change weekly.”

“Priced between $40 and $50 per guest, the reservation-only menus continue through November, allowing Chef Shofner to present imaginative, globally inspired dishes featuring the exciting ingredients that the season has to offer. Each week’s menu is expertly paired with optional wines by Sommelier Ali Coyle, allowing guests to create their own culinary adventure. Director of Spirits Drew Coyle was inspired to create a popcorn-infused signature cocktail, the Pink Flamingo, to pay homage to The Lido Theater’s nickname when it first opened in 1939.”

“By partnering with The Lido Theater to expand our outdoor dining, we were able to keep the rich history of the Lido Marina area alive,” commented Darren Coyle, who owns Fable & Spirit, Dublin 4 Gastropub, and Wineworks for Everyone with his wife, Jean. “The response has been overwhelming as the community comes together to enjoy themselves at a time when we need it the most – and in a way that’s safe and responsible.”

Proprietor Darren Coyle is our guest.

Cookbook Author Lara Lyn Carter“From the creator of Skinny Southern, Emmy Award–winning chef Lara Lyn Carter, comes another collection of delicious, nutritious versions of your favorite Southern foods in Skinny Southern Baking. Satisfy your cravings (or your hungry party guests) with completely gluten-free, dairy-free, refined sugar-free baked goods that don’t skimp on flavor.”

“The recipes include lightened-up Southern staples like lemon squares, gingersnaps, and herb biscuits alongside incredible and surprising combinations of Southern flavors like Pumpkin Cranberry Pecan Bread, Sweet Potato Meringues, and Lemon Blueberry Cream Pie. With a foreword from Marc Summers and sections about making your own nut butters and refined sugar–free jams and fruit butters, Skinny Southern Baking reimagines Southern baking with style and simplicity.”

“Lara Lyn Carter is considered Georgia’s go-to authority on Southern entertaining. She converted to healthy, clean cooking and shares her vast experience and array of healthy Southern recipes in this groundbreaking cookbook, an invaluable addition to any health-conscious kitchen.”

We’re in the kitchen whisking with Lara Lyn Carter.

Jim Cascone of Huntington Meats and Farmers Market Poultry“There’s just something about a new pair of jammies that says ‘cozy and safe’ to kids, and Huntington Meats and Farmers Market Poultry located at The Original Farmers Market at 3rd & Fairfax in Los Angeles are doing their part to make sure nightly bedtime rituals like fresh pajamas will provide a reassuring and peaceful good night to in-need children this holiday season.”

“The two shops offering the best quality meats and poultry are coming together to host their first Holiday Kids Pajama Drive to take place the entire month of November. The goal is to collect 300 pairs of pajamas for distribution to local agencies servicing homeless and low income families.”

“Customers who visit either of the shops and donate a pair of new, unwrapped pajamas valued at $10 or more will receive a complimentary pound of premium bacon or homemade sausages from Huntington Meats, or a dozen fresh eggs from Farmers Market Poultry. In addition to PJs for children aged infant to age 18, the shops will be collecting children’s slippers, robes, security blankets, story books and toothbrush/toothpaste sets through November 30th. At the conclusion of the Pajama Drive, collected items will be distributed to Los Angeles area agencies for gift giving to their youngest clientele over the holiday season.”

“We thought this was a unique idea for a great cause,” said Jim Cascone, proprietor of both Huntington Meats and Farmers Market Poultry. “Toy drives are great during the holiday, but we forget that some kids may never have received a brand new pair of PJs, which was something many of us took for granted growing up.”

“Our goal is to try make nights a little comfier for those kids that may be experiencing homelessness or are members of families that just don’t have the means to purchase their little one’s new pajamas,” Head butcher Jon Escobedo added. “We want to do our part to make sure that kids in need across Los Angeles have new pajamas to snuggle in this holiday season.”

Drew Brahs of Harper BarbecueDrew Brahs of Harper Barbecue (Costa Mesa based) is well-known in the West as the go-to builder (via word-if-mouth) of hand-crafted, custom smokers for skilled pitmasters and backyard barbecue fans alike. He crafts everything from small backyard pits to large versions on trailers. Drew is responsible for creating the twin, 1,000 gallon smokers offset smokers used at Danny Castillo’s Heritage Barbecue in San Juan Capistrano.

Drew is a fan of the Central Texas style of barbecue. In the early stages of development and construction is his long-in-the works restaurant, Harper Barbecue, in Costa Mesa which will be a Family affair. While the restaurant is being built Drew will shift the smoker enterprise to selling stock items.

We’ll meet barbecue entrepreneur Drew Brahs.

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.

Thanksgiving is fast approaching on November 26th. In the spirit of the Holiday Season it’s appropriate for Chef Andrew to now continue sharing his best and most useful Thanksgiving cooking tips. Last week it was seasoning the bird with dry rub. The conversation continues now with actually cooking the bird. Now do you keep the meat moist while getting that rich, golden brown color on the skin ? It seems more people will be doing Family Thanksgiving at home this year and probably with smaller groups. We’ll “Ask the Chef.”

Podcasts

Segment One: Show Preview with Executive Producer & Co-Host Andy Harris
Segment Two: California Restaurant Association Foundation’s The Grateful Table Dine Out! to Benefit Restaurants Care
Segment Three: Darren Coyle, Proprietor, Fable & Spirit, Newport Beach
Segment Four: Chef Lara Lyn Carter with Skinny Southern Baking Part One
Segment Five: Chef Lara Lyn Carter with Skinny Southern Baking Part Two
Segment Six: Huntington Meats & Farmers Market Poultry’s Holiday Kids Pajama Drive
Segment Seven: Drew Brahs of Harper Barbecue in Costa Mesa
Segment Eight: Co-Host Chef Andrew Gruel of the Slapfish Restaurant Group with “Ask the Chef”

Show 398, November 7, 2020: Show Preview with Executive Producer & Co-Host Andy Harris

It’s Thanksgiving month so reduce your stress level and please plan ahead whether you’re dining in with close Family or dining out in a small group. …We’re previewing the show with Executive Producer & Co-Host Andy Harris.

When enterprising Chef Josh Lozano (ex-The Mayor’s Table and Toast Kitchen & Bakery) found himself furloughed last March he spent time perfecting his baking craft and formed Uprising OC. Along the way he developed his popular, word of mouth cheesecake favorite, Rebel Cheesecake, that has been featured at Heritage BBQ in San Juan Capistrano. Chef Josh now does a regular Weekend Pop-Up (daytime) at The Royal Hen on Balboa Island featuring his array of baked goods and gourmet coffee. Josh has also collaborated with award-winning Brewmaster Ian McCall of Riip Beer Co. on Say Cheese & Die Cheesecake Ale which is currently available on nitro at Riip Beer Co’s taproom in Huntington Beach. Lozano is additionally the coordinating chef for a fundraising dinner on November 19th with prominent guest chefs at Vacation Bar in Santa Ana benefiting the upcoming 9th Annual Turkey Drive by the Chicano Mentoring Association.

Ajay Relan and Yonnie Hagos, proprietors of Hilltop Coffee + Kitchen, have just debuted the newest Hilltop location in Eagle Rock on the ground floor of The Perch apartments. All operational considerations are in place to ensure the safety of neighbors and guests alike. “The menu features the same great coffee and menu favorites like the Bangin’ Breakfast Sandwich, Soul Bowl, and Hilltop “Droptops” that have propelled Hilltop’s first two locations, in View Park / Windsor Hills and Inglewood, to popularity.” Proprietor Ajay Relan joins us Bangin’ Breakfast Sandwich in hand.

Reformed fine-dining chef Joseph Mahon (ex-Bastide in West Hollywood) has made a name for himself in the last few years with a menu of highly regarded premium burgers at Burger Parlor in Orange and Fullerton. Adapting to weathering the lingering Covid 19 crisis Chef Joseph has morphed his two popular Burger Parlor locations to Jaxon’s Scratch-Made Chix Tenders with the same commitment to premium quality using all-natural, antibiotic free chicken. On the compact menu are 2, 3 and 4 piece chicken tender meals (served with crinkle fries,) a chicken sandwich and a teriyaki bowl with teriyaki basted chicken tenders, steamed veggies and white rice. House prepared sides include a side salad, pickles, sweet potato fries, crinkle fries, coleslaw and mac & cheese. A wide selection of rotating craft beers on tap is also part of the menu. Chef Joseph Mahon flies the coop to join us.

Riip Beer Co. is located in Sunset Beach, a historic sub-district of Huntington Beach, California directly on Pacific Coast Highway across the street from the beach & the Bolsa Chica Wetlands. “Riip Beer Company started in 2014 as a Home Brew Operation on a 20 Gallon Brew Sculpture by More Beer in a small garage in Downtown Huntington Beach, California.” The winning tradition of Riip has continued under the direction of Brewmaster and Director of Brewing Operations, Ian McCall who is a Huntington Beach resident. Ian joined Ripp Beer Co. (a bit over 2 years ago) from Beachwood Brewing where he was lead brewer of their Long Beach facility. At this year’s Great American Beer Festival in Denver, Riip was in the highly exclusive category of most medaled breweries garnering a Gold and two Silvers! We’re celebrating with Brewmaster Ian McCall.

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. Thanksgiving is fast approaching on November 26th. In the spirit of the Holidays it’s appropriate for Chef Andrew to now share his best Thanksgiving cooking tips. It seems more people will be doing Family Thanksgiving at home this year and probably with smaller groups. 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 398, November 7, 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. Dine-in is slowly, with multiple hiccups, starting to come back but with a lot of new rules that restrict guest counts. Alternately Take-Out / Delivery when you can surely helps…

Thanksgiving is fast approaching on November 26th. In the spirit of the Holidays it’s appropriate for Chef Andrew to now share his best Thanksgiving cooking tips. It seems more people will be doing Family Thanksgiving at home this year and probably with smaller groups. We’ll “Ask the Chef.” To brine or not brine is probably the first turkey preparation dilemma.

Play

November 7, 2020: Josh Lozano, Hilltop Coffee + Kitchen, Joseph Mahon, Riip Beer Co.

Podcasts

Segment One: Show Preview with Executive Producer & Co-Host Andy Harris
Segment Two: Chef Josh Lozano of Uprising OC, the creator of Rebel Cheesecake
Segment Three: Ajay Relan, Co-Founder, Hilltop Coffee + Kitchen
Segment Four: Chef & Proprietor Joseph Mahon of Jaxon’s Scratch-Made Chix Tenders in Orange and Fullerton Part One
Segment Five: Chef & Proprietor Joseph Mahon of Jaxon’s Scratch-Made Chix Tenders in Orange and Fullerton Part Two
Segment Six: Ian McCall, Brewmaster for Riip Beer Co. Part One
Segment Seven: Ian McCall, Brewmaster for Riip Beer Co. Part Two
Segment Eight: Co-Host Chef Andrew Gruel of the Slapfish Restaurant Group with “Ask the Chef”

It’s Thanksgiving month so reduce your stress level and please plan ahead…We’re previewing the show with Executive Producer & Co-Host Andy Harris.

When enterprising Chef Josh Lozano (ex-The Mayor’s Table and Toast Kitchen & Bakery) found himself furloughed last March he spent time perfecting his baking craft and formed Uprising OC. Along the way he developed his popular, word of mouth cheesecake favorite, Rebel Cheesecake, that has been featured at Heritage BBQ in San Juan Capistrano. Chef Josh now does a regular Weekend Pop-Up (daytime) at The Royal Hen on Balboa Island featuring his array of baked goods and gourmet coffee. Josh has also collaborated with award-winning Brewmaster Ian McCall of Riip Beer Co. on Say Cheese & Die Cheesecake Ale which is currently available on nitro at Riip Beer Co’s taproom in Huntington Beach. Lozano is additionally the coordinating chef for a fundraising dinner on November 19th with prominent guest chefs at Vacation Bar in Santa Ana benefiting the upcoming 9th Annual Turkey Drive by the Chicano Mentoring Association.

Ajay Relan and Yonnie Hagos, proprietors of Hilltop Coffee + Kitchen, have just debuted the newest Hilltop location in Eagle Rock on the ground floor of The Perch apartments. All operational considerations are in place to ensure the safety of neighbors and guests alike. “The menu features the same great coffee and menu favorites like the Bangin’ Breakfast Sandwich, Soul Bowl, and Hilltop “Droptops” that have propelled Hilltop’s first two locations, in View Park/Windsor Hills and Inglewood, to popularity.” Proprietor Ajay Relan joins us Bangin’ Breakfast Sandwich in hand.

Reformed fine-dining chef Joseph Mahon (ex-Bastide in West Hollywood) has made a name for himself in the last few years with a menu of highly regarded premium burgers at Burger Parlor in Orange and Fullerton. Adapting to weathering the lingering Covid 19 crisis Chef Joseph has morphed his two popular Burger Parlor locations to Jaxon’s Scratch-Made Chix Tenders with the same commitment to premium quality using all-natural, antibiotic free chicken. On the compact menu are 2, 3 and 4 piece chicken tender meals (served with crinkle fries,) a chicken sandwich and a teriyaki bowl with teriyaki basted chicken tenders, steamed veggies and white rice. House prepared sides include a side salad, pickles, sweet potato fries, crinkle fries, coleslaw and mac & cheese. A wide selection of rotating craft beers on tap is also part of the menu. Chef Joseph Mahon flies the coop to join us.

Riip Beer Co. is located in Sunset Beach, a historic sub-district of Huntington Beach, California directly on Pacific Coast Highway across the street from the beach & the Bolsa Chica Wetlands. “Riip Beer Company started in 2014 as a Home Brew Operation on a 20 Gallon Brew Sculpture by More Beer in a small garage in Downtown Huntington Beach, California.” The winning tradition of Riip has continued under the direction of Brewmaster and Director of Brewing Operations, Ian McCall who is a Huntington Beach resident. Ian joined Ripp Beer Co. (a bit over 2 years ago) from Beachwood Brewing where he was lead brewer of their Long Beach facility. At this year’s Great American Beer Festival in Denver, Riip was in the highly exclusive category of most medaled breweries garnering a Gold and two Silvers! We’re celebrating with Brewmaster Ian McCall.

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. Thanksgiving is fast approaching on November 26th. In the spirit of the Holidays it’s appropriate for Chef Andrew to now share his best Thanksgiving cooking tips. It seems more people will be doing Family Thanksgiving at home this year and probably with smaller groups. 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!

Josh Lozano of Uprising OCWhen enterprising Chef Josh Lozano (ex-The Mayor’s Table and Toast Kitchen & Bakery) found himself furloughed last March he spent time perfecting his baking craft and formed Uprising OC. Along the way he developed his popular, word of mouth cheesecake, Rebel Cheesecake, that has been on the menu at Heritage BBQ in San Juan Capistrano.

Chef Josh now conducts a regular Weekend Pop-Up (daytime) at The Royal Hen on Balboa Island featuring his array of baked goods and Zonzo gourmet coffee. Josh has also collaborated with award-winning Brewmaster Ian McCall of Riip Beer Co. on Say Cheese & Die Cheesecake Ale which is available for a limited time on nitro at Riip Beer Co’s taproom in Huntington Beach.

Lozano is additionally the coordinating chef for an upcoming fundraising dinner on November 19th with prominent guest chefs at Vacation Bar in Santa Ana benefiting the upcoming 9th Annual Turkey Drive by the Chicano Mentoring Association.

Ajay Relan of Hilltop Coffee CompanyAjay Relan and Yonnie Hagos, proprietors of Hilltop Coffee + Kitchen, have just debuted the newest Hilltop location in Eagle Rock on the ground floor of The Perch apartments. “All operational considerations are in place to ensure the safety of neighbors and guests alike. The menu features the same great coffee and menu favorites like the Bangin’ Breakfast Sandwich, Soul Bowl, and Hilltop “Droptops” that have propelled Hilltop’s first two locations, in View Park / Windsor Hills and Inglewood, to popularity.”

“Hagos and Relan opened the original Hilltop Coffee + Kitchen in View Park / Windsor Hills in August 2018 with the intention of bringing to South L.A. a cafe for the neighborhood; an inclusive space meant to foster community, creativity, and connection over quality food and drink. A year later, the duo partnered with South L.A. native Issa Rae, creator and star of the hit HBO series Insecure, and opened its flagship location in Downtown Inglewood.”

“Our food is simple and nourishing: breakfast and lunch offerings, 
along with coffee, juices, and pastries.”

Proprietor Ajay Relan joins us Bangin’ Breakfast Sandwich in hand.

Chef Joseph MahonReformed fine-dining chef Joseph Mahon (ex-Bastide in West Hollywood) has made a name for himself in the last few years with a menu of highly regarded premium burgers at Burger Parlor in Orange and Fullerton. Everything there is from scratch including the ketchup.

Adapting to weathering the lingering Covid 19 crisis Chef Joseph has morphed his two Burger Parlor locations to Jaxon’s Scratch-Made Chix Tenders with the same commitment to premium quality using all-natural, antibiotic free chicken. On the compact menu are 2, 3 and 4 piece chicken tender meals (served with crinkle fries,) a chicken sandwich and a teriyaki bowl with teriyaki basted chicken tenders, steamed veggies and white rice. House prepared sides include a side salad, pickles, sweet potato fries, crinkle fries, coleslaw and mac & cheese. A wide selection of rotating craft beers on tap is also part of the menu.

To complement the chicken tenders are a variety of dipping sauces. The house specialty is Jaxon’s Cajun Sauce. Premium Sauce selections are Polynesian, Scorpion Vinegar, Garlic Herb Parmesan, Reaper BBQ, Lemon-Lime Pepper and Blue Cheese.

Chef Joseph Mahon takes a brief respite from the kitchen and is our guest.

Ian McCall of Riip Beer CompanyRiip Beer Co. is located in Sunset Beach, a historic sub-district of Huntington Beach, California directly on Pacific Coast Highway across the street from the Beach & the Bolsa Chica Wetlands. Riip Beer Company started modestly as a Home Brew Operation on a 20 Gallon Brew Sculpture by More Beer in a small garage in Downtown Huntington Beach, California.

“Founded by two Brother-in-Laws in 2014, Riip Beer became one of Southern California’s first Nano Breweries to hit the rapid growing craft beer scene producing some of the best small batch, hand crafted ales in Orange County. Riip Beer was built organically from the ground up, the same way they craft their beers.”

“In 2016 Riip Beer Company for the first time ever entered the prestigious GABF (Great American Beer Festival) competition and received a Silver Medal for it’s Super Cali IPA in the uber competitive American IPA category. Brewed on their 3bbl system Riip Beer became the smallest brewery to ever win a GABF in the American IPA category with over 400 entries from around the globe.”

The winning tradition has continued under the direction of Brewmaster and Director of Brewing Operations, Ian McCall who is a Huntington Beach resident. Ian joined Riip Beer Co. (a bit over 2 years ago) from Beachwood Brewing where he was lead brewer of their Long Beach facility.

At this year’s Great American Beer Festival in Denver, Riip was in the highly exclusive category of most medaled breweries. They were awarded Gold for their Belgian-Style Ale – Category 82 (Tangible Passion,) A Silver for Coffee Stout or Porter – Category 10 (The Riizzo,) and a Silver for American-Style Black Ale or American-Style – Category 69 (Black the Ripper.)

At any given time the Riip Beer Co. Tasting Room in Huntington Beach offers an impressive selection of 19 craft beers on tap.

We’re tapping the newly released keg of Tangible Passion with Brewmaster Ian McCall.

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.

Thanksgiving is fast approaching on November 26th. In the spirit of the Holiday Season it’s appropriate for Chef Andrew to now share his best Thanksgiving cooking tips. It seems more people will be doing Family Thanksgiving at home this year and probably with smaller groups. We’ll “Ask the Chef.”

Podcasts

Segment One: Show Preview with Executive Producer & Co-Host Andy Harris
Segment Two: Chef Josh Lozano of Uprising OC, the creator of Rebel Cheesecake
Segment Three: Ajay Relan, Co-Founder, Hilltop Coffee + Kitchen
Segment Four: Chef & Proprietor Joseph Mahon of Jaxon’s Scratch-Made Chix Tenders in Orange and Fullerton Part One
Segment Five: Chef & Proprietor Joseph Mahon of Jaxon’s Scratch-Made Chix Tenders in Orange and Fullerton Part Two
Segment Six: Ian McCall, Brewmaster for Riip Beer Co. Part One
Segment Seven: Ian McCall, Brewmaster for Riip Beer Co. Part Two
Segment Eight: Co-Host Chef Andrew Gruel of the Slapfish Restaurant Group with “Ask the Chef”

Show 397, October 31, 2020: Show Preview with Executive Producer & Co-Host Andy Harris

Please join us for our big (and properly candy-infused) Halloween show. We promise all treats and no tricks whatsoever…We’re previewing the show with Executive Producer & Co-Host Andy Harris.

“Designed by Hollywood luminary Paul Feig (“Bridesmaids,”) ARTINGSTALL’S Brilliant London Dry Gin is a perfectly-balanced gin for aficionados and casual consumers alike. Its eleven carefully chosen botanicals all synchronize to make ARTINGSTALL’S  Brilliant London Dry Gin as unique, refined and entertaining as its creator.” The always dapper Paul Feig joins us with a proper Gin martini in hand.

Led by Chef Jonathan Blackford (ex-A Restaurant and CdM Restaurant,) the newly launched Fork & Knife in Costa Mesa aims to present a menu of progressive, modern dishes that are meant to be enjoyed at home. Serving as an extension of the home kitchen, the concept presents globally inspired dishes that focus on fresh ingredients and bold flavors while presenting an innovative experience. Fork & Knife’s honest approach to cooking comes through in seasonal, from-scratch fully prepared meals and inspired grab-and-go items that change daily, ranging from sandwiches and prepared pastas, to easy-to-eat-on-the-go dishes and desserts. The kitchen also oversees the production of house-made retail-focused items such as fresh-made pastas, jams, sauces, dressings and more. Chef Jonathan has the salivating update for us.

“Two-time Top Chef finalist, former host of the Emmy Award Winning daytime talk show, The Chew, best-selling author and Food Network personality, Carla Hall has added podcast host to her resume with her first-ever original show from Wondery, “Say Yes! With Carla Hall.” Hall takes listeners through her career trajectory and shares how she turned repetitive nos into yeses. Each week Hall is joined by a special guest and together they will take a deep dive into how they found success through overcoming challenges. Guests include Kristen Bell, Wolfgang Puck, Paul Scheer, Loni Love, Marcus Samuelsson, Gail Simmons, Gretchen Rubin, Duff Goldman and Yeardley Smith.” We’re making biscuits with warmth and humor with Carla Hall.

“Established in 2016, CraftWine.org is a membership organization that helps the owners, vintners, and winemakers of small production wineries to increase the market for Craft Wine. The association certifies Craft Wineries and sponsors an online marketplace called NxtCrush that directly supports wineries who can sell their certified and distinctly American wine directly to consumers.” CraftWine.org is on a mission to make craft wine as available in the marketplace as craft beer and spirits. We’ll meet Carole Lawson who is the Founder and CEO of CraftWine.org.

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. We’re continuing our discussion about salt. Chef Andrew will be introducing us to Bamboo Salt (also known as Jukyeom) which originated many hundreds of years ago in Korea. It’s again time to “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