Show 337, August 17, 2019: Show Preview with Co-Host Andy Harris

Now a tempting preview of this Saturday’s scrumptious show.

It’s not, with profuse apologies, for dieters. If we’re successful we will hopefully leave you incredibly hungry and thirsty. In our case that’s probably a pretty good thing… As always, we greatly appreciate you being a part of our loyal listening audience. Truly couldn’t do it without you.

Alcazar Palm Springs Boutique HotelWe’re live from Alcazar Palm Springs, a proud member of Palm Springs Preferred Small Hotels. They are the gracious hosts of the “SoCal Restaurant Show” for the weekend. (“Be authentic. Stay independent”)

Our always on-the -go Co-Host, Chef Andrew Gruel of The Slapfish Restaurant Group,” joins us with another installment of “Ask the Chef.” Chef Andrew responds to your questions. Chef Andrew discusses his fondness for fresh Hatch peppers from the Mesilla Valley in New Mexico. The short season is on right now.

Palm Springs resident Tara Lazar is the Founder of Foundation 10 Creative, a prominent, and growing, hospitality group in Palm Springs.

Over the past decade, Tara has created a small empire of iconic restaurants in the ever-growing travel destination of Palm Springs. Under the F10 family is the prominent brunch hotspot Cheeky’s, the handsomely appointed modern steakhouse Mr. Lyons and their classic cocktail hideaway Seymour’s, a lively and al fresco Italian eatery Birba, the sleek and serene hotel Alcazar, and perhaps their most active yet stealth operation – F10 Catering, the go-to service for top-tier brand and celebrity events in the desert area. Tara joins us.

Seasoned hospitality veteran Greg Rowen oversees the restaurants for Foundation 10 Creative as Managing Partner. In San Francisco he was previously General Manager of Traci des Jardins’ acclaimed Jardiniere and later the opening General Manager for Thomas Keller’s Bouchon Beverly Hills. We’ll chat with Greg about the revitalization and repositioning of Mr. Lyons Steakhouse. There is more on the plate than just another premium steakhouse.

For the 3rd time The Olympics is returning to Los Angeles in 2028. Did Los Angeles get a good deal for 2028, or just a deal? The person to now update us with authority is our Olympic Games expert, Richard B. Perelman, a Palm Springs resident. Mr. Perelman was the youngest Vice President of The Los Angeles Olympic Organizing Committee (LAOOC) from 1980 to 1984 overseeing Press Operations. Rich is the Editor & Publisher of The Sports Examiner Daily, providing independent reporting on the Olympic Games (on a complimentary subscription basis).

Chef Scooter Kanfer is the menu maker (with proprietor Tony Di Lembo) at Palm Springs’ The Tropicale Restaurant & Coral Seas Lounge (Comfort Food for a Modern World.) “Every night at Tropicale is a party.” We spirit Chef Scooter away from her busy kitchen for a chat.

Alcazar Palm Springs (established in 2011 and a member of Palm Springs Preferred Small Hotels) is a serene and peaceful oasis right in the center of the cultural epicenter known as the uptown design district! This lush and relaxing 34- room boutique hotel is warm, modern & sleek, featuring Imported Italian linens, flat screen TV’s, fireplaces, poolside and private patios, salt water purified pool, cooling misters, Jacuzzi and a beautiful garden courtyard to lounge with your favorite book and glass of wine.” The hands-on, welcoming and hospitable General Manager is Robert Hunt. We’ll meet him.

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

Play

Show 337, August 17, 2019: Co-Host Chef Andrew Gruel of Slapfish Restaurant Group with “Ask the Chef”

Andy Harris and Andrew Gruel at Cabana 14 at the Cove at Pechanga Resort and CasinoOur always on the go Co-Host, Chef Andrew Gruel of The Slapfish Restaurant Group,” joins us with another installment of “Ask the Chef.” Chef Andrew responds to your questions.

Chef Andrew discusses his fondness for fresh Hatch peppers from the Mesilla Valley in New Mexico. The short season is on right now.

These peppers are bound to the land and simply won’t grow correctly anywhere else. Hatch are thick, meaty and rich. They are often noted as the world’s tastiest peppers.

Play

August 17: Live from Alcazar Palm Springs

Podcasts

Segment One: Show Preview with Co-Host Andy Harris
Segment Two: Co-Host Chef Andrew Gruel of Slapfish Restaurant Group with “Ask the Chef”
Segment Three: Tara Lazar, Founder, Foundation 10 Creative, Palm Springs Part One
Segment Four: Tara Lazar, Founder, Foundation 10 Creative, Palm Springs Part Two
Segment Five: Greg Rowen, Managing Partner, Foundation 10 Creative, Palm Springs
Segment Six: Richard B. Perelman, Editor & Publisher, The Sports Examiner. Olympics Authority
Segment Seven: Chef Scooter Kanfer, The Tropicale Restaurant & Coral Seas Lounge, Palm Springs
Segment Eight: Robert Hunt, General Manager, Alcazar Palm Springs

Now a tempting preview of this Saturday’s scrumptious show.

It’s not, with profuse apologies, for dieters. If we’re successful we will hopefully leave you incredibly hungry and thirsty. In our case that’s probably a pretty good thing… As always, we greatly appreciate you being a part of our loyal listening audience. Truly couldn’t do it without you.

Alcazar Palm Springs Boutique HotelWe’re live from Alcazar Palm Springs, a proud member of Palm Springs Preferred Small Hotels. (“Be authentic. Stay independent”)

Our always on-the -go Co-Host, Chef Andrew Gruel of The Slapfish Restaurant Group,” joins us with another installment of “Ask the Chef.” Chef Andrew responds to your questions. Chef Andrew discusses his fondness for fresh Hatch peppers from the Mesilla Valley in New Mexico. The short season is on right now.

Palm Springs resident Tara Lazar is the Founder of Foundation 10 Creative, a prominent, and growing, hospitality group in Palm Springs. Over the past decade, Tara has created a small empire of iconic restaurants in the ever-growing travel destination of Palm Springs. Under the F10 family is the prominent brunch hotspot Cheeky’s, the handsomely appointed modern steakhouse Mr. Lyons and their classic cocktail hideaway Seymour’s, a lively and al fresco Italian eatery Birba, the sleek and serene hotel Alcazar, and perhaps their most active yet stealth operation – F10 Catering, the go-to service for top-tier brand and celebrity events in the desert area. Tara joins us.

Seasoned hospitality veteran Greg Rowen oversees the restaurants for Foundation 10 Creative as Managing Partner. In San Francisco he was previously General Manager of Traci des Jardins’ acclaimed Jardiniere and later the opening General Manager for Thomas Keller’s Bouchon Beverly Hills. We’ll chat with Greg about the revitalization and repositioning of Mr. Lyons Steakhouse. There is more on the plate than just another premium steakhouse.

For the 3rd time The Olympics is returning to Los Angeles in 2028. Did Los Angeles get a good deal for 2028, or just a deal ? The person to now update us with authority is our Olympic Games expert, Richard B. Perelman, a Palm Springs resident. Mr. Perelman was the youngest Vice President of The Los Angeles Olympic Organizing Committee (LAOOC) from 1980 to 1984 overseeing Press Operations. Rich is the Editor & Publisher of The Sports Examiner Daily, providing independent reporting on the Olympic Games.

Chef Scooter Kanfer is the menu maker (with proprietor Tony Di Lembo) at Palm Springs’ The Tropicale Restaurant & Coral Seas Lounge (Comfort Food for a Modern World.) “Every night at Tropicale is a party.” We spirit Chef Scooter away from her busy kitchen for a chat.

Alcazar Palm Springs (established in 2011 and a member of Palm Springs Preferred Small Hotels) is a serene and peaceful oasis right in the center of the cultural epicenter known as the uptown design district! This lush and relaxing 34- room boutique hotel is warm, modern & sleek, featuring Imported Italian linens, flat screen TV’s, fireplaces, poolside and private patios, salt water purified pool, cooling misters, Jacuzzi and a beautiful garden courtyard to lounge with your favorite book and glass of wine.” The hands-on, welcoming and hospitable General Manager is Robert Hunt. We’ll meet him.

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

Andy Harris and Andrew Gruel at Cabana 14 at the Cove at Pechanga Resort and CasinoOur always on the go Co-Host, Chef Andrew Gruel of The Slapfish Restaurant Group,” joins us with another installment of “Ask the Chef.” Chef Andrew responds to your questions.

Chef Andrew discusses his fondness for fresh Hatch peppers from the Mesilla Valley in New Mexico. The short season is on right now.

These peppers are bound to the land and simply won’t grow correctly anywhere else. Hatch are thick, meaty and rich. They are often noted as the world’s tastiest peppers.

Tara Lazar of Founders 10 CreativePalm Springs resident Tara Lazar is the Founder of Foundation 10 Creative, a prominent, and growing, hospitality group in Palm Springs.

Over the past decade, Tara has created a small empire of iconic restaurants in the ever-growing travel destination of Palm Springs.

Under the F10 family is the locals’ favorite breakfast, lunch and brunch hotspot Cheeky’s, the handsomely appointed modern steakhouse Mr. Lyons and their classic cocktail hideaway Seymour’s, a lively and al fresco Italian eatery Birba, the sleek and serene hotel Alcazar, and perhaps their most active yet stealth operation – F10 Catering, the go-to service for top-tier brand and celebrity events in the desert area.

Initially started as a personal project to entertain and serve friends, F10 Creative has grown into a tight-knit network of some of the best food and beverage offerings in town, and continues to expand.

Tara is a Palm Springs native, and after spending time traveling, sampling flavors around the world, she returned home to build Cheeky’s as the first establishment in the F10 line. Tara has been hands-on in every step of the way for each property, from creating the menu and cooking on the line, to designing the atmosphere and touching tables nightly. She now employs almost 200 residents of Palm Springs, and has been an influential voice across staffing, sourcing and serving in the hospitality industry.

Tara joins us.

Seymours Bar at Mr Lyons Steakhouse in Palm SpringsSeasoned hospitality veteran Greg Rowen oversees the restaurants for Foundation 10 Creative as Managing Partner. In San Francisco he was previously General Manager of Traci des Jardins’ acclaimed Jardiniere and later the opening General Manager for Thomas Keller’s Bouchon Beverly Hills.

Mr. Lyons is the newest addition to the F10 family, opened in 2015 as a reimagining of Lyons English Grille. We’ve taken steak and created a “New Classic” giving it a conscientious modern update, with a menu that puts local, small farms first. Our grand dining room is pure old Hollywood glamour with a steak-centered menu boasting infinite sides and the kind of table side service that instantly transports you to a by gone era. Our classic cocktail hideaway, Seymour’s, offers something a little more relaxed, where you can savor a true classic cocktail or something seasonal and new. Mr. Lyons is steak done right!”

We’ll chat with Greg about the revitalization and repositioning of Mr. Lyons Steakhouse. There is more on the plate there than just another premium steakhouse.

Rich PerelmanFor the 3rd time The Olympics is returning to Los Angeles in 2028. Did Los Angeles get a good deal for 2028, or just a deal? The person to ask for an update is our Olympic Games expert, Richard B. Perelman, a Palm Springs resident. Mr. Perelman was the youngest Vice President of The Los Angeles Olympic Organizing Committee (LAOOC) from 1980 to 1984 overseeing Press Operations. Thereafter he was the Editor of The Final Report, a massive 2-volume tome officially documenting the Games of the 23rd Olympiad (the 1984 Summer Olympics).

Rich is the Editor & Publisher of The Sports Examiner Daily. The goal of The Sports Examiner is to provide comprehensive, independent coverage of the Olympic Games, the events and sports that are featured within it and the greater Olympic Movement, with special focus on United States athletes and teams. In order to serve the widest-possible readership, the site is free to view.

Scooter Kanfer of the TropicaleChef Scooter Kanfer is the menu maker (with proprietor Tony Di Lembo) at Palm Springs’ The Tropicale Restaurant & Coral Seas Lounge (Comfort Food for a Modern World.) “Every night at Tropicale is a party.”

Newly published is The Tropicale Restaurant Cookbook.

“A chic and sophisticated décor provides the setting for our distinctive “world cuisine”, a provocative mix of zesty influences that creates a delightful dining experience in Palm Springs, California. Plush high-backed semicircular banquettes surround our dining room and offer comfortable and private seating. The cuisine has a light, exotic feel with an emphasis on Pacific Rim specialties, from Chilean Sea Bass baked in Banana Leaves or Kahlua-Barbecued Pork Chops to all sorts of tasty tapas, salads, wood-fired pizzas, and desserts.”

“The Coral Seas Lounge, a hip mid-century style bar is lined with sexy black leather bar-stools and is reminiscent of the upbeat lounges of old Palm Springs. It wraps around the dining room and leads outside to a lush, tropical, 2000 square foot dining patio where a variety of specialty cocktails and old-school favorites are mixed – an ideal place where friends gather and martinis are sipped under the starlit desert sky.”

We spirit Chef Scooter away from her busy kitchen at Brunch for a chat.

Robert Hunt of Alcazar Palm SpringsAlcazar Palm Springs (established in 2011 and a member of Palm Springs Preferred Small Hotels) is a serene and peaceful oasis right in the center of the cultural epicenter known as the uptown design district! This lush and relaxing 34- room boutique hotel is warm, modern & sleek, featuring Imported Italian linens, flat screen TV’s, fireplaces, poolside and private patios, salt water purified pool, cooling misters, Jacuzzi and a beautiful garden courtyard to lounge with your favorite book and glass of wine.”

The hands-on, welcoming and hospitable General Manager is Robert Hunt. We’ll meet him.

Podcasts

Segment One: Show Preview with Co-Host Andy Harris
Segment Two: Co-Host Chef Andrew Gruel of Slapfish Restaurant Group with “Ask the Chef”
Segment Three: Tara Lazar, Founder, Foundation 10 Creative, Palm Springs Part One
Segment Four: Tara Lazar, Founder, Foundation 10 Creative, Palm Springs Part Two
Segment Five: Greg Rowen, Managing Partner, Foundation 10 Creative, Palm Springs
Segment Six: Richard B. Perelman, Editor & Publisher, The Sports Examiner. Olympics Authority
Segment Seven: Chef Scooter Kanfer, The Tropicale Restaurant & Coral Seas Lounge, Palm Springs
Segment Eight: Robert Hunt, General Manager, Alcazar Palm Springs

Show 332, July 13, 2019: Co-Host Chef Andrew Gruel of Slapfish Restaurant Group with “Ask the Chef”

Andy Harris and Andrew Gruel at Cabana 14 at the Cove at Pechanga Resort and CasinoOur Co-Host, Chef Andrew Gruel, the Founder of The Slapfish Restaurant Group, joins us from the road where he is in the process of opening new Slapfish restaurants. We’re continuing the popular “Ask the Chef” segments responding to your questions about all things culinary. To our benefit Chef Andrew is a real, working chef.

Always doing his part to generously serve and give back to the community Chef Andrew was just in Venice, Italy volunteering for the US Army as part of their Healthy Army Communities. We’ll chat about it.

GMO salmon engineered to grow twice as fast as it’s natural cousin is back in the news. Is it safe to eat? We’ll get Chef Andrew’s informed thoughts.

Play

June 29: Tribute to Leah Chase, Georgia’s Lounge, Mani Niall, Love and Salt, Peter Merriman

Podcasts

Segment One: Show Preview with Co-Host Andy Harris
Segment Two: Remembering New Orleans’ Chef Leah Chase of Dooky Chase’s Restaurant
Segment Three: Restaurateur Tim Foley on Georgia’s Cocktail Lounge, Redondo Beach
Segment Four: Mani Niall – “Baker to the Stars” Part One
Segment Five: Mani Niall – “Baker to the Stars” Part Two
Segment Six: Love & Salt with Proprietress Sylvie Gabriele
Segment Seven: Hawaii’s Chef / Restaurateur Peter Merriman Part One
Segment Eight: Hawaii’s Chef / Restaurateur Peter Merriman Part Two

Now an enticing preview of this Saturday’s effervescent show. It’s not, with profuse apologies, for dieters. If we’re successful we will always leave you incredibly hungry and thirsty. In our case that’s probably a pretty good thing… As always, we greatly appreciate you being a part of our loyal listening audience. Couldn’t do it without you.

“New Orleans’ revered Leah Chase, passed away surrounded by her family on June 1, 2019. Leah Chase, lovingly referred to as the Queen of Creole Cuisine, was the executive chef and co-owner of the historic and legendary Dooky Chase’s Restaurant. She was a major supporter of cultural and visual arts and an unwavering advocate for civil liberties and full inclusion of all. She was a proud entrepreneur, a believer in the Spirit of New Orleans and the good will of all people, and an extraordinary woman of faith.” The National Food and Beverage Foundation has mounted a novel campaign to honor Chef Chase’s memory in New Orleans. Philip Dobard of National Food & Beverage Foundation dishes up the specifics for us.

Restaurateur Tim Foley (Truxton’s Bistro) and partners have caringly overhauled a former dive bar in Redondo Beach into a handsome, and welcoming, neighborhood cocktail lounge. The space has transformed into Georgia’s Cocktail Lounge, featuring an accomplished bartending staff.

“Baker to the Stars” Mani Niall is fondly remembered for the groundbreaking Mani’s Bakery in Los Angeles launched in 1989. For the last 6 years he’s been the proprietor of Sweet Bar Bakery in Oakland which he sold last year. Mani was back in Los Angeles in May working with the baking and pastry staff at Akasha in Culver City refining the menu and developing new craveable creations. For the last month he was the chef in residence at Playa Viva in Guerrero, Mexico. Playa Viva is an eco luxury boutique hotel and treehouse resort with their own farm. We’ll find out what’s on the rise with Chef Mani.

Love and Salt is a restaurant story that begins with Cafe Pierre, a local classic restaurant birthed by Guy Gabriele in 1977 to bring a taste of France to Los Angeles’ South Bay. While Cafe Pierre was a beloved part of the community for nearly 37 years, in 2014, Guy and his daughter Sylvie Gabriele, now the owner of Love & Salt, closed the restaurant to bring new life to the iconic space with a new look and Italian flair. As of last year a creative new chef (Chris Feldmeier ex- Moruno) is behind the stoves. We’ll get a tasty update from Sylvie Gabriele.

Peter Merriman (the Founder of Hawaii Regional Cuisine) has been a culinary pioneer in Hawaii for over 30 years. Known as the original “locavore”, Peter is a vocal champion of Hawaii’s farmers, ranchers and fishermen. His restaurants, starting with the iconic Merriman’s Waimea in 1988, showcase island grown and harvested foods through simple preparations that reflect the myriad flavors of Hawaii’s multiculturalism. Dubbed the “Pied Piper of Hawaii Regional Cuisine” by The Los Angeles Times, he is a continuing inspiration to Hawaii’s thriving culinary scene.” Chef Peter Merriman is our very special guest.

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

Leah Chase of Dooky Chase in New Orleans“New Orleans’ revered Leah Chase, passed away surrounded by her family on June 1, 2019. Leah Chase, lovingly referred to as the Queen of Creole Cuisine, was the executive chef and co-owner of the historic and legendary Dooky Chase’s Restaurant. She was a major supporter of cultural and visual arts and an unwavering advocate for civil liberties and full inclusion of all.

“Chef Leah was a proud entrepreneur, a believer in the Spirit of New Orleans and the good will of all people, and an extraordinary woman of faith.”

“In a town deeply divided by segregation, Dooky Chase’s Restaurant was one of the only public places in New Orleans where mixed race groups could meet to discuss strategy for the local Civil Rights Movement. Although such gatherings were illegal through most of the 1960s, Dooky Chase’s was so popular; it would have caused a public uproar if local law enforcement had interrupted the meetings. Black voter registration campaign organizers, the NAACP, backdoor political meetings and countless others often found a home at Dooky Chase’s, and Leah cooked for them all.“

The National Food and Beverage Foundation (based in New Orleans) has mounted a novel campaign to monumentally honor Chef Chase’s memory in New Orleans.

Philip Dobard of National Food & Beverage Foundation dishes up the specifics for us.

Tim Foley of Truxtons American Bistro and Georgias LoungeRestaurateur Tim Foley (Truxton’s Bistro) and partners have caringly overhauled a former dive bar in in Redondo Beach into a handsome, and welcoming, neighborhood cocktail lounge. The appealing result is Georgia’s Cocktail Lounge, featuring an accomplished bartending staff.

“Tim Foley, Jonathan Dahl, and Jocelyn Kaylene are thrilled to share their first concept, Georgia’s Cocktail Lounge. The eclectic tapas menu offers comforting bar bites as well as rich treats to satisfy those late-night munchies. The cocktail program features oldies but goodies as well as uniquely crafted cocktails all from fresh, local ingredients. Expect local craft beers and spirits to challenge the more adventurous drinkers.”

In the specialty cocktail realm look for the Grandma Georgia. It’s Wild Turkey rye, Laphroaig scotch whisky, coffee & bourbon-aged bitters, sugar cube, orange zest and Luxardo cherry.

Partner Tim Foley is our spirited guest.

Baker to the Stars Mani Niall“Baker to the Stars” Mani Niall is fondly remembered for the groundbreaking Mani’s Bakery in Los Angeles launched in 1989. For the last 6 years he’s been the proprietor of Sweet Bar Bakery in Oakland which he sold last year.

Mani is also the creator of the intriguing fauxnut (an acclaimed, alternative donut that is not fried, low in fat and absolutely delicious.) It was developed for the actor Danny DeVitio for the Oscar-nominated feature motion picture, Other People’s Money.

Mani was back in Los Angeles in May working with the baking and pastry staff at Akasha in Culver City tweaking the menu and developing new creations. For the last month he was the chef in residence at Playa Viva in Guerrero, Mexico. Playa Viva is an eco-luxury boutique hotel and treehouse resort with their own farm.

“We take the time and effort to bake first and foremost for great taste, and also for a variety of health concerns – focusing as much on ingredient standards as on taste.” – Mani Niall

We’ll find out what’s on the rise with Chef Mani.

Sylvie Gabriele of Love and SaltLove and Salt is a restaurant story that begins with Cafe Pierre, a local classic restaurant birthed by Guy Gabriele in 1977 to bring a taste of France to Los Angeles’ South Bay. While Cafe Pierre was a beloved part of the community for nearly 37 years, in 2014, Guy and his daughter Sylvie Gabriele, now the owner of Love & Salt, closed the restaurant to bring new life to the iconic space with a revitalized look and Italian flair. As of last year a creative new chef (Chris Feldmeier ex- Moruno) is lighting the fire in the busy kitchen.

Think a Spring Peas & Squash Blossoms pizza from the wood-burning oven. It’s Tutti Frutti English peas, Shingai Farms squash blossoms, Meyer lemon and ricotta.

“Love & Salt is a philosophy: that food needs only two ingredients to be great. It’s a sensibility that informs the feeling in the restaurant and the dishes on the menu — Italian-inspired with Southern California soul. An approachable wine list and classic cocktail program similarly reflect the vibrant SoCal setting of the restaurant, located just steps from the Manhattan Beach Pier.”

“Love & Salt’s rustic menu is prepared simply with produce from local farms, and composed to encourage a fun and social meal with friends and family.”

We’ll get a tasty update from Proprietress Sylvie Gabriele.

Peter Merriman's of Merriman's HawaiiPeter Merriman (the Founder of Hawaii Regional Cuisine) has been a culinary pioneer in Hawaii for over 30 years. Known as the original “locavore,” Peter is a vocal champion of Hawaii’s farmers, ranchers and fishermen. His restaurants, starting with the iconic Merriman’s Waimea in 1988, showcase island grown and harvested foods through simple preparations that reflect the myriad flavors of Hawaii’s multiculturalism. Dubbed the “Pied Piper of Hawaii Regional Cuisine” by The Los Angeles Times, he is a continuing inspiration to Hawaii’s thriving culinary scene.”

“Some Thirty years ago, no one dreamed of growing vine ripened tomatoes, fresh sweet corn or crisp baby lettuce in Hawaii. Sugar cane and pineapple plantations dominated the farming landscape, and most food was shipped to Hawaii from thousands of miles away.”

“Chef Peter Merriman had a vision for the growth of local agriculture and the potential of Hawaii’s rich volcanic soils. He, along with twelve other prominent chefs, encouraged farmers to grow local produce, raise meats locally, and start a healthier more sustainable Hawaii.”

Chef Peter Merriman is our very special guest.

“In 1988, Peter opened his signature upcountry restaurant, Merriman’s, in Waimea on the Big Island of Hawaii. He was proclaimed, “A gourmet in cowboy country” by Hana Hou!, the Magazine of Hawaiian Airlines. The New York Times raved “Everything at Merriman’s…features the freshest local ingredients paired in exciting ways,” and San Francisco Magazine exclaimed “His Wok-charred Ahi is to die for!””

“Two more fine dining restaurants were added to the Merriman’s Hawaii group in 2008 and 2009 – Merriman’s Kapalua, on the grounds of the scenic resort on Maui’s West Side, and Merriman’s Fish House in Poipu, Kauai. Downstairs from the fish house, Peter offers casual dining at Merriman’s Gourmet Pizza & Burgers.”

Last year Peter launched his most ambitious Merriman’s to date, Merriman’s Honolulu, located at the base of the Anaha luxury, high-rise condominium tower at Ward Village. It’s 6,000 square feet and seats 200 guests. A menu highlight is poke prepared table side.

Podcasts

Segment One: Show Preview with Co-Host Andy Harris
Segment Two: Remembering New Orleans’ Chef Leah Chase of Dooky Chase’s Restaurant
Segment Three: Restaurateur Tim Foley on Georgia’s Cocktail Lounge, Redondo Beach
Segment Four: Mani Niall – “Baker to the Stars” Part One
Segment Five: Mani Niall – “Baker to the Stars” Part Two
Segment Six: Love & Salt with Proprietress Sylvie Gabriele
Segment Seven: Hawaii’s Chef / Restaurateur Peter Merriman Part One
Segment Eight: Hawaii’s Chef / Restaurateur Peter Merriman Part Two

Show 328, June 15, 2019: Show Preview with Co-Host Andy Harris

Now an appealing preview of this Saturday’s decadent show. It’s not, with profuse apologies, for dieters. If we’re successful we will always leave you incredibly hungry and thirsty. In our case that’s probably a pretty good thing… As always, we greatly appreciate you being a part of our loyal listening audience. Couldn’t do it without you.

Wing Lam of Wahoo’s Fish Taco is at it again with a special promotion…Ride OC Transit and get a free taco (with purchase) on Tuesdays from any Southern California Wahoo’s Fish Taco location. It’s Taco Transit Tuesday. Riding in with all the details is Wing Lam and Jennifer Bergner, OCTA’s (Orange County Transit Authority) Chief Operating Officer.

Liko Lehua Butters, a line of Hawaii-made (with a splash of Aloha,) gourmet butters flavored with tropical Island fruits, was started modestly by two sisters in 1996. The butters are packed in glass jars and prepared in small batches to maintain strict quality control. The product line is all-natural without any preservatives or additives. Liko Lehua Butters is now under the watchful stewardship of the second generation of the founding Family. Principals Matt and Dawn Kaneali’i -Kleinfelder join us to spread the Aloha.

The Manufactory, in Downtown Los Angeles at ROW DTLA, is a collaboration between acclaimed chefs Elisabeth Prueitt and Chad Robertson of San Francisco’s iconic Tartine Bakery, and Chris Bianco of Phoenix’s legendary Pizzeria Bianco. The project occupies nearly 40,000 square feet and includes a bakery, a market, Tartine Bianco (an all-day cafe and bar), Alameda Supper Club (a dinner-only restaurant), and a coffee roastery. It launched in February 2019. Providing the verbal grand tour are Camden Hershberger, Chef de Cuisine for Tartine Bianco and Scott Boggs, Vice President of Operations for Tartine. 

At Irvine & Roberts Vineyards they grow Chardonnay, Pinot Noir and Pinot Meunier in the distinctive Rogue Valley AVA. The Rogue Valley is the region where the first Oregon vineyard was planted in the 19th Century. Irvine & Roberts employs site specific, small block plantings that are farmed and fermented individually. This approach underscores their commitment to search wines that best express the unique character of the vineyard. Principals Doug & Dionne Irvine uncork the details for us.

You’ll find out why USA Today named The Garagiste Festival the “#1 Best Wine Festival in America” when you discover over 50 of the best, hard-to-find, high-quality micro-production wineries from all over California at The 6th Annual Garagiste Festival: Urban Exposure held this year for the first time in Glendale, CA. on June 21st & 22nd. Co-Founder Doug Minnick pulls the cork on all the quaffable particulars for us.

Our Co-Host, Chef Andrew Gruel, the Founder of The Slapfish Restaurant Group, joins us from the road where he is in the process of opening new Slapfish restaurants. We’re continuing the popular “Ask the Chef” segments responding to your questions about all things culinary. To our benefit Chef Andrew is a real, working chef.

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

Program Note:
On Saturday, June 22nd we usually follow the Halos game (versus the St. Louis Cardinals) at the special time of 3:00 p.m. to 5:00 p.m. Please join us.

Play

Show 328, June 15, 2019: “Ask the Chef” with Co-Host Chef Andrew Gruel, Founder and CEO of The Slapfish Restaurant Group

Andrew and Lauren Gruel at Fort RileyOur Co-Host, Chef Andrew Gruel, the Founder of The Slapfish Restaurant Group, joins us from the road where he is in the process of opening new Slapfish restaurants. We’re continuing the popular “Ask the Chef” segments responding to your questions about all things culinary. To our benefit Chef Andrew is a real, working chef.

Always doing his part to generously serve and give back to the community Chef Andrew was just at Fort Riley, Kansas volunteering for the US Army as part of their Healthy Army Communities. We’ll chat about it.

Play

June 15: Wahoo’s Taco Transit Tuesday, Liko Lehau Butters, The Manufactory, Irvine & Roberts Vineyards, Garagsite Festival

Podcasts

Segment One: Show Preview with Co-Host Andy Harris
Segment Two: Taco Transit Tuesday with Wing Lam of Wahoo’s Fish Taco and OCTA’s Jennifer Bergner
Segment Three: Liko Lehua Butters with Matt & Dawn Kaneali’i – Kleinfelder
Segment Four: The Manufactory at ROW DTLA, Building 3
Segment Five: Irvine & Roberts Vineyards with Doug & Dionne Irvine Part One
Segment Six: Irvine & Roberts Vineyards with Doug & Dionne Irvine Part Two
Segment Seven: Garagiste Wine Festival: Urban Exposure 2019
Segment Eight: “Ask the Chef” with Co-Host Chef Andrew Gruel, Founder and CEO of The Slapfish Restaurant Group

Now an appealing preview of this Saturday’s decadent show. It’s not, with profuse apologies, for dieters. If we’re successful we will always leave you incredibly hungry and thirsty. In our case that’s probably a pretty good thing… As always, we greatly appreciate you being a part of our loyal listening audience. Couldn’t do it without you.

Program Note: For today only we usually follow Angels Baseball from 3 to 5:00 p.m. Please don’t miss a flavor-packed morsel at this special time…

Wing Lam of Wahoo’s Fish Taco is at it again with a special promotion…Ride OC Transit and get a free taco (with purchase) on Tuesdays from any Southern California Wahoo’s Fish Taco location. It’s Taco Transit Tuesday. Riding in with all the details is Wing Lam and Jennifer Bergner, OCTA’s (Orange County Transit Authority) Chief Operating Officer.

Liko Lehua Butters, a line of Hawaii-made (with a splash of Aloha,) gourmet butters flavored with tropical Island fruits, was started by two sisters in 1996. The butters are packed in glass jars and prepared in small batches to maintain strict quality control. The product line is all-natural without any preservatives or additives. Liko Lehua Butters is now under the watchful stewardship of the second generation of the founding Family. Principals Matt and Dawn Kaneali’i join us to spread the Aloha.

The Manufactory, in Downtown Los Angeles sat ROW DTLA, is a collaboration between acclaimed chefs Elisabeth Prueitt and Chad Robertson of San Francisco’s iconic Tartine Bakery, and Chris Bianco of Phoenix’s legendary Pizzeria Bianco. The project occupies nearly 40,000 square feet and includes a bakery, a market, Tartine Bianco (an all-day cafe and bar), Alameda Supper Club (a dinner-only restaurant), and a coffee roastery. It launched in February 2019. Providing the verbal grand tour are Camden Hershberger, Chef de Cuisine for Tartine Bianco and Scott Boggs, Vice President of Operations for Tartine.

At Irvine & Roberts Vineyards they grow Chardonnay, Pinot Noir and Pinot Meunier in the distinctive Rogue Valley AVA. The Rogue Valley is the region where the first Oregon vineyard was planted in the 19th Century. Irvine & Roberts employs site specific, small block plantings that are farmed and fermented individually. This approach underscores their commitment to search wines that best express the unique character of the vineyard. Principals Doug & Dionne Irvine uncork the details for us.

You’ll find out why USA Today named The Garagiste Festival the “#1 Best Wine Festival in America” when you discover over 50 of the best, hard-to-find, high-quality micro-production wineries from all over California at The 6th Annual Garagiste Festival: Urban Exposure held this year for the first time in Glendale, CA. on June 21st & 22nd. Co-Founder Doug Minnick pulls the cork on all the quaffable particulars for us.

Our Co-Host, Chef Andrew Gruel, the Founder of The Slapfish Restaurant Group, joins us from the road where he is in the process of opening new Slapfish restaurants. We’re continuing the popular “Ask the Chef” segments responding to your questions about all things culinary. To our benefit Chef Andrew is a real, working chef.

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

Wing and Levi Lam at the KLAA StudiosWing Lam of Wahoo’s Fish Taco is at it again with a special promotion…Ride OC Transit and get a free taco (with purchase) on Tuesdays from any Southern California Wahoo’s Fish Taco location. It’s Taco Transit Tuesday.

The ongoing program, which began in April, allows transit riders to visit any participating Wahoo’s restaurant in Southern California each Tuesday, and when they show a valid OC Bus, OC Flex or Metrolink pass, they can get a free taco with the purchase of a taco.

Wing Lam, co-founder of Wahoo’s is a supporter of public transit to help sustain the environment.

“We all need to do our part: Use less plastic straws and bags, recycle what we can, and use public transportation when possible,” Lam said when the promotion began.

OCTA operates more than 500 buses in the OC Bus system, helping people get to their destinations across Orange County for $2 per ride or $5 per day.

Riding in on an OC Bus with all the details are Wing Lam and Jennifer Bergner, OCTA’s (Orange County Transit Authority) Chief Operating Officer.

Matthew Kaneali'i of Liko Lehua ButtersLiko Lehua Butters, a line of Hawaii-made (with a splash of Aloha,) gourmet butters flavored with tropical Island fruits, was started by two sisters in 1996. The butters are packed in glass jars and prepared in small batches to maintain strict quality control. The product line is all-natural without any preservatives or additives. Liko Lehua Butters is now under the watchful stewardship of the second generation of the founding Family.

Island flavors include, Passion Fruit, Pineapple, Tahitian Lime, Coconut, Guava and Mango.

Great on pancakes and waffles. Spread on your favorite breads and toasts instead of butter or preserves. Add as a flavorful condiment to grilled meats, chicken and fish.

There is also a café, Liko Lehua at Pauahi.

Principals Matt and Dawn Kaneali’i join us to spread the aloha.

Camden Hershberger of Tartine Bianco and the ManufactoryThe Manufactory, in Downtown Los Angeles at ROW DTLA, is a collaboration between acclaimed chefs Elisabeth Prueitt and Chad Robertson of San Francisco’s iconic Tartine Bakery, and Chris Bianco of Phoenix’s legendary Pizzeria Bianco. The project occupies nearly 40,000 square feet and includes a bakery, a market, Tartine Bianco (an all-day cafe and bar), Alameda Supper Club (a dinner-only restaurant), and a coffee roastery. It launched in February 2019.

The three chefs, all James Beard Foundation Award-winners and noted experts in their respective disciplines, are collaborating on all aspects of the project and together creating something truly unique and original.

“Tartine Bianco is predicated on the idea that every ingredient and product has a story, and the chefs endeavor to understand and respect that story. They’ve carefully cultivated relationships with purveyors and farmers like Cairnspring Mills, which sources from local grain farmers, Cream Co. Meats which provides meat grown sustainably and with superior flavor in mind, and Bianco DiNapoli’s California vine ripened and organically grown, canned tomatoes.”

Providing the verbal grand tour are Camden Hershberger, Chef de Cuisine for Tartine Bianco and Scott Boggs, Vice President of Operations for Tartine.

Doug and Dionne Irvine of Irvine and Roberts VineyardsAt Irvine & Roberts Vineyards they grow Chardonnay, Pinot Noir and Pinot Meunier in the distinctive Rogue Valley AVA. The Rogue Valley is the region where the first Oregon vineyard was planted in the 19th Century.

Irvine & Roberts employs site specific, small block plantings that are farmed and fermented individually. This approach underscores their commitment to search wines that best express the unique character of the vineyard.

Principals Doug & Dionne Irvine uncork the details for us.

“Irvine & Roberts Family Vineyards is an alluring family winery in Ashland, Oregon, where we practice sustainable farming and produce ultra-premium Pinot noir and Chardonnay. Our high altitude vineyard is adorned with distinctive soils, climate, and east facing slopes that produce wines with extraordinary balance, flavor and intensity. We believe great wines come from great soil, so we strive to be conscientious stewards of the land, protecting our vineyard soils through practices that are certified sustainable by LIVE and Salmon Safe. We admit to being obsessive with our grape growing practices to ensure quality in the vineyard, keeping grape yields low and production limited to ensure the optimal health of the vine; allowing us to produce exceptional Pinot Noir and Chardonnay with elegance and balance.”

“In 1997, Doug & Dionne Irvine returned to their roots in Oregon with the desire to raise their daughters in the same place that they had such fond childhood memories. Choosing Ashland, they soon discovered that the 80- acre ranch they would call home turned out to be an incredibly unique vineyard site. The first vines were planted in 2007, and the journey continued from there when Doug’s sister and brother in law, Kelly and Duane Roberts, joined Doug and Dionne and created Irvine and Roberts Vineyards.”

Principals Doug & Dionne Irvine continue the conversation…

Doug MinnickYou’ll find out why USA Today named The Garagiste Festival the “#1 Best Wine Festival in America” when you discover over 50 of the best, hard-to-find, high-quality micro-production wineries from all over California at The 6th Annual Garagiste Festival: Urban Exposure held this year for the first time in Glendale, CA. on June 21st & 22nd.

“The majority of the Garagiste Festival wineries do not have tasting rooms, cannot be found on “wine country” maps, and their wines can be very hard to find on store shelves. We make it easy for you to find a world of new wine discoveries all under one roof.”

“As with all Garagiste events, only the winemakers and/or owners (often the same person) will be pouring the wines. Come meet the artists who are making some of the most exciting and innovative wines in the world. And no snobs allowed!”

Co-Founder Doug Minnick pulls the cork on all the quaffable particulars for us.

Andrew and Lauren Gruel at Fort RileyOur Co-Host, Chef Andrew Gruel, the Founder of The Slapfish Restaurant Group, joins us from the road where he is in the process of opening new Slapfish restaurants. We’re continuing the popular “Ask the Chef” segments responding to your questions about all things culinary. To our benefit Chef Andrew is a real, working chef.

Always doing his part to generously serve and give back to the community Chef Andrew was just at Fort Riley, Kansas volunteering for the US Army as part of their Healthy Army Communities. We’ll chat about it.

Podcasts

Segment One: Show Preview with Co-Host Andy Harris
Segment Two: Taco Transit Tuesday with Wing Lam of Wahoo’s Fish Taco and OCTA’s Jennifer Bergner
Segment Three: Liko Lehua Butters with Matt & Dawn Kaneali’i – Kleinfelder
Segment Four: The Manufactory at ROW DTLA, Building 3
Segment Five: Irvine & Roberts Vineyards with Doug & Dionne Irvine Part One
Segment Six: Irvine & Roberts Vineyards with Doug & Dionne Irvine Part Two
Segment Seven: Garagiste Wine Festival: Urban Exposure 2019
Segment Eight: “Ask the Chef” with Co-Host Chef Andrew Gruel, Founder and CEO of The Slapfish Restaurant Group

Show 326, June 1, 2019: Show Preview with Co-Host Andy Harris

Now a tempting preview of this Saturday’s tantalizing show. It’s not, with profuse apologies, for dieters. If we’re successful we will always leave you incredibly hungry and thirsty. In our case that’s probably a pretty good thing… As always, we greatly appreciate you being a part of our loyal listening audience. Couldn’t do it without you.

The 13th Greater Palm Springs Restaurant Week (GPSRW) is a 10-day dining event which began Friday, May 31st and continues through Sunday, June 9th. GPSRW is a special opportunity to treat the dining guest to a new restaurant, a new menu or an old favorite at a special value. Joining us with all the salivating details is Chef Albert Gonzalez of Eight4Nine Restaurant & Lounge (a participating restaurant) and Joyce Kiehl the Director of Communications for Greater Palm Springs Convention & Visitors Bureau.

We were intrigued with the nifty Spin Label technology on a 12 oz. plastic water bottle we saw at their booth at the recent Natural Products Expo West at the Anaheim Convention Center. SpinLabel™ Technologies, Inc. is a Florida based company dedicated to building and licensing its unique labeling technology that grows brand value by engaging current and prospective customers in the shopping corridor and at home. Principal Mike Neubauer is our guest providing all the details.

Chef Jet Tila and his accomplished pastry chef wife, Ali, are back with us to chat about their exciting, practical 2nd cookbook, 101 Epic Dishes: Recipes That Teach You How to Make the Classics Even More Delicious. 101 Epic Dishes teaches you the most important cooking skills you need to kick your kitchen game up a few notches – all the while whipping up some delicious dishes.

Acclaimed mixologist/bar chef Matthew Biancaniello creates adventurous cocktail experiences. He formulates cocktails based on farm-fresh and unique, organic ingredients. Never working off a set cocktail menu, Biancaniello visits at least five different local farmers markets a week to source his ingredients, which inspire his imaginative cocktails. This is the Art of Omakase, honoring how the customer and bartender create a special experience together. We’re artfully shaking the cocktail shaker with bar chef Matthew.

The Underground at Downtown Las Vegas’ The Mob Museum, is an extensive, interactive Prohibition history exhibition featuring a working distillery, brewery and speakeasy. Entirely re-envisioning the typical museum exhibition experience, The Underground takes visitors on an uncommonly vivid journey back in time. Situated discreetly in the basement of the Museum, The Underground encompasses 2,814 square feet appointed with luxurious, Art Deco design motifs. Our spirited guide is The Underground’s Head Distiller, Cole Miller.

Our Co-Host, Chef Andrew Gruel, the Founder of The Slapfish Restaurant Group, joins us from the road (Arlington, VA) where he is in the process of opening new Slapfish restaurants. We’re continuing “Ask the Chef” responding to your questions about all things culinary. To our benefit Chef Andrew is a real, working chef.

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

Play

June 1: Greater Palm Springs Restaurant Week, SpinLabel, Jet and Ali Tila, Matthew Biancaniello, The Mob Museum

Podcasts

Segment One: Show Preview with Co-Host Andy Harris
Segment Two: Greater Palm Springs Restaurant Week Preview with Eight4Nine Restaurant
Segment Three: Spin Label Technologies – a Discovery from Natural Products Expo West
Segment Four: Chef Jet & Ali Tila with 101 Epic Dishes Part One
Segment Five: Chef Jet & Ali Tila with 101 Epic Dishes Part Two
Segment Six: Bar Chef / Master Mixologist Matthew Biancaniello
Segment Seven: Cole Miller, Head Distiller, The Underground at The Mob Museum, Las Vegas
Segment Eight: Chef Andrew Gruel, Co-Host and Founder of Slapfish Restaurant Group – “Ask the Chef”

Now a tempting preview of this Saturday’s tantalizing show. It’s not, with profuse apologies, for dieters. If we’re successful we will always leave you incredibly hungry and thirsty. In our case that’s probably a pretty good thing… As always, we greatly appreciate you being a part of our loyal listening audience. Couldn’t do it without you.

The 13th Greater Palm Springs Restaurant Week (GPSRW) is a 10-day dining event beginning Friday, May 31st and continuing through Sunday, June 9th. GPSRW is a special opportunity to treat the guest to a new restaurant, a new menu or an old favorite at a special value. Joining us with all the salivating details is Chef Albert Gonzalez of Eight4Nine Restaurant & Lounge (a participating restaurant) and Joyce Kiehl the Director of Communications for Greater Palm Springs Convention & Visitors Bureau.

We were intrigued with the nifty Spin Label technology on a 12 oz. plastic water bottle we saw at their booth at the recent Natural Products Expo West at the Anaheim Convention Center. SpinLabel™ Technologies, Inc. is a Florida based company dedicated to building and licensing its unique labeling technology that grows brand value by engaging current and prospective customers in the shopping corridor and at home. Principal Mike Neubauer is our guest providing all the details.

Chef Jet Tila and his accomplished pastry chef wife, Ali, are back with us to chat about their exciting, practical 2nd cookbook, 101 Epic Dishes : Recipes That Teach You How to Make the Classics Even More Delicious. 101 Epic Dishes teaches you the most important cooking skills you need to kick your kitchen game up a few notches – all the while whipping up some delicious dishes.

Acclaimed mixologist Matthew Biancaniello creates adventurous cocktail experiences. He formulates cocktails based on farm-fresh and unique, organic ingredients. Never working off a set cocktail menu, Biancaniello visits at least five different local farmers markets a week to source his ingredients, which inspire his imaginative cocktails. This is the Art of Omakase, honoring how the customer and bartender create a special experience together. We’re artfully shaking the cocktail shaker with bar chef Matthew.

The Underground at Downtown Las Vegas’ The Mob Museum, is an extensive, interactive Prohibition history exhibition featuring a working distillery, brewery and speakeasy. Entirely re-envisioning the typical museum exhibition experience, The Underground takes visitors on an uncommonly vivid journey back in time. Situated discreetly in the basement of the Museum, The Underground encompasses 2,814 square feet appointed with luxurious, Art Deco design motifs. Our spirited guide is The Underground’s Head Distiller, Cole Miller.

Our Co-Host, Chef Andrew Gruel, the Founder of The Slapfish Restaurant Group, joins us from the road where he is in the process of opening multiple new Slapfish restaurants. We’re continuing the popular “Ask the Chef” segments responding to your questions about all things culinary. To our benefit Chef Andrew is a real, working chef.

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

Joyce Kiehl of the Greater Palm Springs Convention & Visitors BureauThe 13th Greater Palm Springs Restaurant Week (GPSRW) is a 10-day dining event beginning Friday, May 31st and continuing through Sunday, June 9th. GPSRW is a special opportunity to treat the guest to a new restaurant, a new menu or an old favorite at a special value.

Greater Palm Springs Restaurant Week is a fantastic way to immerse yourself in all the unique local cuisine that this foodie oasis has to offer. Unlike many food and wine festivals, no passes or tickets are required to dine out during Restaurant Week, making it accessible to everyone wanting to attend.

The set-up goes like this: there will be over 100 restaurants from all over the oasis (ranging from Palm Springs to Indio) that will be providing special fixed prices for lunch and dinner. There is no set venue, as diners simply select their favorite participating restaurant and dine out for a day (or more).

Reservations can be made online on the Greater Palm Springs Restaurant Week website. For every online reservation made, a donation will be made to FIND Food Bank in Indio. The special prices that participating restaurants are offering for Restaurant Week diners are two-plus lunch items for fixed prices of $15, $20, and $25 and gourmet dining options of three-plus items for $29, $39, and $49.

Joining us with all the salivating details is Chef Albert Gonzalez of Eight4Nine Restaurant & Lounge (a participating restaurant) and Joyce Kiehl the Director of Communications for Greater Palm Springs Convention & Visitors Bureau.

Mike Neubauer of SpinLabel TechnologiesWe were intrigued with the nifty Spin Label technology on a 12 oz. plastic water bottle we saw at their booth at the recent Natural Products Expo West at the Anaheim Convention Center.

SpinLabel™ Technologies, Inc. is a Florida based company dedicated to building and licensing its unique labeling technology that grows brand value by engaging current and prospective customers in the shopping corridor and at home.

“SpinLabel’s proprietary, patented label technology enables a spinning label (an outer label over an inner label) to almost double the valuable messaging space on a container.  SpinLabel is aligned with top label manufacturers globally to facilitate easy integration into most types of existing consumer food product packaging.”

Principal Mike Neubauer is our guest providing all the “graphic” details.

Jet Tila and a heritage pig at Cochon 555 in 2013Chef Jet Tila and his accomplished pastry chef wife & culinary educator, Ali, are back with us to chat about their exciting, practical 2nd cookbook, 101 Epic Dishes: Recipes That Teach You How to Make the Classics Even More Delicious. The Foreword is by Celebrity Chef & Food Network star Bobby Flay.

“Here’s the truth: making food worth savoring and showing off isn’t as difficult as you like to think it is. All it really takes is a solid foundation of cooking techniques, and lucky for you, celebrity chef and self-proclaimed Mr. Miyagi, Jet Tila (collaborating with Ali Tila) is ready to pass all his know-how on to you.”

The cooking Tilas have carefully selected the most essential recipes that pull double duty by tasting delicious and teaching you foundational cooking skills that will easily transfer to other cooking endeavors. Mastering perfect pan-roasted rib-eye steak means both that your dinner is going to be delicious and that you are ready to season and sear other cuts of meat like a pro. Southwestern BBQ and ranch chicken salad helps you build must-have knife skills, and crumbly apple pie will arm you with the ability to make the perfect flaky pie dough that can be used in countless other desserts.

101 Epic Dishes teaches you the most important cooking skills you need to kick your kitchen game up a few notches – all the while whipping up some delicious dishes.

“Every recipe and skill you need to be a great cook.”

Cookbook Author Ali TilaSome featured recipes in 101 EPIC DISHES include:

-BEEF: Perfect Pan-Roasted Rib-Eye Steak; Shortcut Korean BBQ Short Ribs Worth Showing Off; Thick and Creamy Irish Beer Beef Stew

-CHICKEN & POULTRY: Old-School Shake and Fry Buttermilk Fried Chicken; Tender and Crispy Duck Confit; Better-Than-Takeout Orange Chicken

-SEAFOOD: Fried Fish Tacos with Chipotle Crema; Garlicky Lemony Shrimp Scampi; Crispy-Skin Salmon with Lemon-Caper Yogurt Sauce

-RICE, PASTA & PIZZA: Not-as-Hard-as-You-Think Risotto; Perfect-Every-Time Pizza Dough and Pepperoni Pizza; Classic Spaghetti Carbonara

-EGGS & BREAKFAST COOKERY: The Ultimate Bacon and Egg Breakfast Sandwich; Jet’s Famous Fried Chicken and Waffles; Ali’s Coconut Chia Pudding with Almonds and Fresh Berries

-DESSERTS: Grasshopper Brownie Bars; Da Bomb Budino (Italian Salted Caramel Pudding); Burnt Milk Ice Cream

-AND MUCH MORE including Vegetables; Salad and Soup; Sandwiches, Dips and Spreads and Pork!

Celebrity Mixologist Matthew BiancanielloAcclaimed mixologist Matthew Biancaniello creates adventurous cocktail experiences. He formulates cocktails based on farm-fresh and unique, organic ingredients. Never working off a set cocktail menu, Biancaniello visits at least five different local farmers markets a week to source his ingredients, which inspire his imaginative cocktails. This is the Art of Omakase, honoring how the customer and bartender create a special experience together.

Matthew Biancaniello, the former cocktail chef for the Hollywood Roosevelt Hotel’s famous Library Bar, is creating cocktails the world has never tasted before. Going beyond the quotidian Whiskey Sour or Tom Collins, Biancaniello is mixing it up with imaginative drinks such as “The Heirloom Tomato Mojito”, a twenty-five-year-aged balsamic vinegar and strawberry libation named “The Last Tango in Modena,” and a fresh arugula-infused “Roquette.”

We’re artfully shaking the cocktail shaker with bar chef Matthew. He’s currently doing a Limited Residency at The Library Bar at The Hollywood Roosevelt on Tuesday & Wednesday evenings from 6:00 p.m. to Midnight through June 26th.

Mixologist Cole MillerThe Underground at Downtown Las Vegas’ The Mob Museum, is an extensive, interactive Prohibition history exhibition featuring a working distillery, brewery and speakeasy. Entirely re-envisioning the typical museum exhibition experience, The Underground takes visitors on an uncommonly vivid journey back in time. Situated discreetly in the basement of the Museum, The Underground encompasses 2,814 square feet appointed with luxurious, Art Deco design motifs.

Guests of The Underground are encouraged to ponder the time when consuming alcohol was not only a criminal act, but also bred secret watering holes–some of which became the most glamorous places to be.

Numerous exhibits and artifacts found in the distillery and speakeasy add depth and context to the experience. Exhibits and artifacts on display bring to life the essence of a time that saw organized crime syndicates grow richer and more powerful than ever before, while giving rise to great cultural and societal change.

A Distillery Tour and Tastings are also available at The Underground. (A ticket is required.) Sampling a variety of distilled spirits is part of the experience. Participants will have the opportunity to explore The Underground, learn about Prohibition and its impact on a variety of liquor. As part of the experience guests w are educated on the historical origins of Prohibition and gain insights into the drinking culture that existed before the 1920s era.

The Tasting Experience includes moonshine, vodka and The Underground’s ginger infusion. The tour encourages visitors to develop an appreciation for the flavor of genuine, corn-mash moonshine.

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 joins us with another informative “Ask the Chef” segment. With the Summer grilling season on the horizon it’s great to have a real working chef in our corner always providing handy and practical advice!

Increasing in popularity is imitation seafood made from edible plant-based ingredients. Some of these items are truly tasty. Really…Chef Andrew will scope this growing product line out for us. Nothing fishy about it…

Podcasts

Segment One: Show Preview with Co-Host Andy Harris
Segment Two: Greater Palm Springs Restaurant Week Preview with Eight4Nine Restaurant
Segment Three: Spin Label Technologies – a Discovery from Natural Products Expo West
Segment Four: Chef Jet & Ali Tila with 101 Epic Dishes Part One
Segment Five: Chef Jet & Ali Tila with 101 Epic Dishes Part Two
Segment Six: Bar Chef / Master Mixologist Matthew Biancaniello
Segment Seven: Cole Miller, Head Distiller, The Underground at The Mob Museum, Las Vegas
Segment Eight: Chef Andrew Gruel, Co-Host and Founder of Slapfish Restaurant Group – “Ask the Chef”