Show 474, May 14, 2022: Show Preview with Executive Producer & Co-Host Andy Harris

UNiTE Food (Woman Owned) was inspired by their fearlessly positive immigrant Founder, Clara Paye, who didn’t see herself represented in the nutrition bar aisle. Clara wanted to capture the magic of family favorites made in kitchens across the globe. So with the help of some beloved neighbors and friends – all representing different nationalities – Clara developed a global sampling of nostalgic, childhood flavors. UNiTE Food was born to shake up the run-of-the-mill protein bar aisle – inviting customers to discover and taste the delicious diversity of flavors from around the world. No passport required. UNiTE Food, a discovery at the recent Natural Products Expo West at the Anaheim Convention Center, is shaking up the run-of-the-mill protein snack bar aisle – uniting globally inspired flavors with wholesome, gluten-free ingredients and superfoods for a nourishing, snack.” Founder Clara Paye joins us.

“The rising star of California’s central coast AVA is the Edna Valley, and in these foothills lies a landmark estate vineyard, its roots spanning four decades. Center of Effort is a crown jewel of this trending wine region, famed for its Pinot Noir and Chardonnay. Edna Valley is notable for the state’s coolest wine conditions and long growing season, brought about by the breezes and morning fog from the Pacific Ocean. Center of Effort harnesses the area’s unique and valuable properties to produce wines that are well balanced and complex. The winemaking operations at Center of Effort are led by Nathan Carlson, a veteran Edna Valley winemaker, who has worked with Center of Effort estate vineyards since 2008.  His experience over this time with the soil, climate, and character of each parcel of the vines has led to a quiet confidence in the ultimate results of their winemaking actions or restraint.” Winemaker & General Manager Nathan Carlson and Culinary Manager Lindsey Morin join us to pull the cork on all that is Center of Effort.

“Los Angeles-based Greenbar Distillery, established in 2004, has the largest portfolio of organic spirits for customers seeking a higher standard of taste and an easier way to make the perfect cocktail. Way back when, founder Melkon Khosrovian was inspired to create infused spirits that his fiance, Litty Mathew (founder) would find more palatable than the harsh liquor served during his Armenian family celebrations— a tall task as Litty is a gourmet at heart.” “Buzz-Less Spirits” is a growing trend and product category. Greenbar has a new line of non-alcoholic canned Highballs (Un Gin+Tonic and Un Rum+Cola) as an addition to their Bitters+Soda (Burnt Orange, Earl Grey, and Lavender) cans. Greenbar Distillery Founder Litty Mathew 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. Restaurants are still suffering from the devastating economic impact of the pandemic. Last month the House of Representatives approved more than $40 billion in assistance for restaurant owners who previously applied but were unable to receive financial assistance from the federal Restaurant Revitalization Fund. Chef Andrew shares where this sits currently. Chef Andrew also remembers friend and colleague Chef Arthur (Art) Gonzalez (Panxa Cocina and Roe Seafood in Long Beach) who sadly left us way too soon this week.

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

Play

Show 474, May 14, 2022: “Ask the Chef” with Co-host Chef Andrew Gruel of the Slapfish Restaurant Group

Chef Andrew Gruel of the Slapfish Restaurant Group

Our own Chef Andrew Gruel of the Slapfish Restaurant Group provides another timely and informative “Ask the Chef” segment where Chef Andrew responds to listeners thoughtful inquiries.

Restaurants are still suffering from the devastating economic impact of the pandemic. Last month the House of Representatives approved more than $40 billion in assistance for restaurant owners who previously applied but were unable to receive financial assistance from the federal Restaurant Revitalization Fund. Chef Andrew shares where this sits currently.

Arthur Gonzalez of Panxa Cocina

Chef Andrew also remembers his long-time friend and colleague Chef Arthur (Art) Gonzalez (Panxa Cocina and Roe Seafood in Long Beach) who sadly left us way too soon this week. He was only 47. Chef Art was our resident expert on Hatch Chiles from New Mexico and spent time there cooking in fine-dining restaurants. Chef Art was of great assistance to Chef Andrew in the early stages of Slapfish when they were operating with multiple Food Trucks.

Play

May 14: UNiTE Food, Center of Effort, Greenbar Distillery

Podcasts

Segment One: Show Preview with Executive Producer & Co-Host Andy Harris
Segment Two: Clara Paye, Founder, Unite Foods, Protein Snack Bars Part One
Segment Three: Clara Paye, Founder, Unite Foods, Protein Snack Bars Part Two
Segment Four: Center of Effort Wines, Edna Valley AVA, CA Part One
Segment Five: Center of Effort Wines, Edna Valley AVA, CA Part Two
Segment Six: Litty Mathew, Founder, Greenbar Distillery, Los Angeles Part One
Segment Seven: Litty Mathew, Founder, Greenbar Distillery, Los Angeles Part Two
Segment Eight: “Ask the Chef” with Co-host Chef Andrew Gruel of the Slapfish Restaurant Group

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

UNiTE Food (Woman Owned) was inspired by their fearlessly positive immigrant Founder, Clara Payne, who didn’t see herself represented in the nutrition bar aisle. Clara wanted to capture the magic of family favorites made in kitchens across the globe. So with the help of some beloved neighbors and friends – all representing different nationalities – Clara developed a global sampling of nostalgic, childhood flavors. UNiTE Food was born to shake up the run-of-the-mill protein bar aisle – inviting customers to discover and taste the delicious diversity of flavors from around the world. No passport required. UNiTE Food, a discovery at the recent Natural Products Expo West at the Anaheim Convention Center, is shaking up the run-of-the-mill protein snack bar aisle – uniting globally inspired flavors with wholesome, gluten-free ingredients and superfoods for a nourishing, snack.” Founder Clara Payne joins us.

The rising star of California’s central coast AVA is the Edna Valley, and in these foothills lies a landmark estate vineyard, its roots spanning four decades. Center of Effort is a crown jewel of this trending wine region, famed for its Pinot Noir and Chardonnay. Edna Valley is notable for the state’s coolest wine conditions and long growing season, brought about by the breezes and morning fog from the Pacific Ocean. Center of Effort harnesses the area’s unique and valuable properties to produce wines that are well balanced and complex. The winemaking operations at Center of Effort are led by Nathan Carlson, a veteran Edna Valley winemaker, who has worked with Center of Effort estate vineyards since 2008. His experience over this time with the soil, climate, and character of each parcel of the vines has led to a quiet confidence in the ultimate results of their winemaking actions or restraint.” Winemaker & General Manager Nathan Carlson and Culinary Manager Lindsey Morin join us to pull the cork on all that is Center of Effort.

“Los Angeles-based Greenbar Distillery established in 2004 has the largest portfolio of organic spirits for customers seeking a higher standard of taste and an easier way to make the perfect cocktail. Way back when, founder Melkon Khosrovian was inspired to create infused spirits that his fiance, Litty Mathew (founder) would find more palatable than the harsh liquor served during his Armenian family celebrations— a tall task as Litty is a gourmet at heart.” “Buzz-Less Spirits” is a growing trend and product category. Greenbar has a new line of non-alcoholic canned Highballs (Un Gin+Tonic and Un Rum+Cola) as an addition to their Bitters+Soda (Burnt Orange, Earl Grey, and Lavender) cans. Greenbar Distillery Founder Litty Mathew 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. Restaurants are still suffering from the devastating economic impact of the pandemic. Last month the House of Representatives approved more than $40 billion in assistance for restaurant owners who previously applied but were unable to receive financial assistance from the federal Restaurant Revitalization Fund. Chef Andrew shares where this sits currently.

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

Clara Paye of Unite Food Protein Bars

UNiTE Food (Woman Owned) was inspired by their fearlessly positive immigrant Founder, Clara Paye, who didn’t see herself represented in the nutrition bar aisle. Clara wanted to capture the magic of family favorites made in kitchens across the globe. So, with the help of some beloved neighbors and friends – all representing different nationalities – Clara developed a global sampling of nostalgic, childhood flavors. UNiTE Food was born to shake up the run-of-the-mill bar aisle – inviting customers to discover and taste the delicious diversity of flavors from around the world. No passport required!”

UNiTE Food, a discovery at the recent Natural Products Expo West at the Anaheim Convention Center, is shaking up the run-of-the-mill protein snack bar aisle – uniting globally inspired flavors with wholesome, gluten-free ingredients and superfoods for a nourishing, snack.” No artificial sweeteners are used and the snack bars are made with nut butters.

“The flavors of UNiTE protein snack bars are bold and bright. From comforting peanut butter and jelly (with creamy peanut butter and sweet strawberry bits) to crave-worthy churro (crunchy almonds and vanilla, dusted with cinnamon), the snack bars represent real people and places. A new addition is Mexican Hot Chocolate made with real almond butter and chocolate with hints of cinnamon and warm chili. Whether it’s a flavor you grew up with or a flavor you’ve fallen in love with, enjoy the delicious diversity of UNiTE’s bars.”

Founder Clara Paye joins us.

Lindsey Morin of Center of Effort

“The rising star of California’s central coast AVA is the Edna Valley, and in these foothills lies a landmark estate vineyard, its roots spanning four decades. Center of Effort is a crown jewel of this trending wine region, famed for its Pinot Noir and Chardonnay. Edna Valley is notable for the state’s coolest wine conditions and long growing season, brought about by the breezes and morning fog from the Pacific Ocean. Center of Effort harnesses the area’s unique and valuable properties to produce wines that are well balanced and complex.”

“Center of Effort’s respect for the vineyard and its unique environment is reflected with emphasis on sustainable viticulture, natural fermentation and other non-invasive, progressive winemaking practices. The opening of their beautiful, state of the art hospitality center has enabled them to share the vineyard experience with style and comfort both indoors and out. Center of Effort’s estate wines represent the intersection of care taking, skill and commitment, and according to Forbes, “the results are pure and elegant expressions of Edna Valley terroir.””

“The winemaking operations at Center of Effort are led by Nathan Carlson, a veteran Edna Valley winemaker, who has worked with Center of Effort estate vineyards since 2008. His experience over this time with the soil, climate, and character of each parcel of the vines has led to a quiet confidence in the ultimate results of their winemaking actions or restraint.”

Nathan Carlson of Center of Effort

“The estate at Center of Effort has origins that date back to 1978 when it was originally The Lawrence Family Winery. Founder Jim Lawrence was one of the first vintners to grasp the potential of the Edna Valley. In time, the Lawrence estate became an epicenter of the local wine community, serving as a magnet for some of the region’s brightest winemaking talents.”

“Today the vision of owners, Bill and Cheryl Swanson, is an established artisan winery that will maximize the estate’s potential and be unique within the beautiful Edna Valley. The name Center of Effort references a sailing term which is the point on the sail where the forces come together and act as a whole. Through skillful cultivation, artistic winemaking, and a passion for excellence, these forces join to create a wine that is classic, timeless and exudes a sense of place and purpose.”

Adjacent to the Center of Effort vineyard, winery and hospitality center is a beautiful 40-acre property that was acquired in the fall of 2015. After an extensive remodel to the home and event area, a GSM vineyard was planted to produce Rhone style wines. The event area includes a outdoor kitchen, putting green, oyster shell Bocce courts, orchard, and amazing views of the Edna Valley.

“At Center of Effort, we make authentic wines that tell a story of our place and our people. I’m proud that we share that story and our wines with genuine hospitality and connection,” says Winemaker Nathan Carlson.

Winemaker & General Manager Nathan Carlson and Culinary Manager Lindsey Morin join us to pull the cork on all that is Center of Effort.

Litty Mathew of Greenbar Distillery

“Los Angeles-based Greenbar Distillery established in 2004 has the largest portfolio of organic spirits for customers seeking a higher standard of taste and an easier way to make the perfect cocktail.”

“The truth is, great cocktails can be really difficult to make. That’s why Greenbar Distillery does the hard work for you, creating deeply flavorful spirits that remove the hassle, mess and guesswork from making great cocktails. This allows Greenbar’s customers to spend less time making drinks and more time enjoying friends and family.”

“Way back when, founder Melkon Khosrovian was inspired to create infused spirits that his fiance, Litty Mathew (founder) would find more palatable than the harsh liquor served during his Armenian family celebrations— a tall task as Litty is a gourmet at heart.”

“Through relentless research and experimentation, the two began to innovate the art of extracting and capturing clean, rich flavors from organic ingredients. Legend of their concoctions grew and, eventually, led them to create Greenbar Distillery.”

“Buzz-Less Spirits” is a growing trend and product category. Greenbar has a new line of non-alcoholic canned Highballs (Un Gin+Tonic and Un Rum+Cola) as an addition to their Bitters+Soda (Burnt Orange, Earl Grey, and Lavender) cans.

“How did Greenbar Distillery improve non-alcoholic cocktails? By giving them real depth and complexity through the use of authentically distilled and infused spirits. Greenbar simply finishes these by distilling off the alcohol while keeping all of the rich flavors cocktail lovers crave…only now without the buzz.”

“Delicious organic spirits = healthier planet. Saving the planet can be fun. Greenbar customers have the satisfaction of knowing that for every bottle they enjoy, Greenbar Distillery will plant one tree. Simply enjoying one cocktail made with 2oz. of their spirits renders you carbon negative for the day – how easy is that?”

Greenbar Distillery Founder Litty Mathew is our guest.

Chef Andrew Gruel of the Slapfish Restaurant Group

Our own Chef Andrew Gruel of the Slapfish Restaurant Group provides another timely and informative “Ask the Chef” segment where Chef Andrew responds to listeners thoughtful inquiries.

Restaurants are still suffering from the devastating economic impact of the pandemic. Last month the House of Representatives approved more than $40 billion in assistance for restaurant owners who previously applied but were unable to receive financial assistance from the federal Restaurant Revitalization Fund. Chef Andrew shares where this sits currently.

Podcasts

Segment One: Show Preview with Executive Producer & Co-Host Andy Harris
Segment Two: Clara Paye, Founder, Unite Foods, Protein Snack Bars Part One
Segment Three: Clara Paye, Founder, Unite Foods, Protein Snack Bars Part Two
Segment Four: Center of Effort Wines, Edna Valley AVA, CA Part One
Segment Five: Center of Effort Wines, Edna Valley AVA, CA Part Two
Segment Six: Litty Mathew, Founder, Greenbar Distillery, Los Angeles Part One
Segment Seven: Litty Mathew, Founder, Greenbar Distillery, Los Angeles Part Two
Segment Eight: “Ask the Chef” with Co-host Chef Andrew Gruel of the Slapfish Restaurant Group

Show 473, May 7, 2022: Show Preview with Executive Producer & Co-Host Andy Harris

Mother’s Day best wishes to all the stellar Moms out there…Should be more than one celebration annually!

The Matzo Project, a discovery at the recent Natural Products Expo West at the Anaheim Convention Center, introduces carefully made, artfully packaged, legitimately scrumptious matzo to a stale, overlooked corner of the food marketplace. While it currently languishes in the “Ethnic” food isle The Matzo Project’s hope is to help matzo claim its rightful spot in the cracker isle right next to Rosemary Pita Chips and the Gorgonzola Fig Toast.” The Matzo Project’s product line includes Matzo Flats, Matzo Chips, a Matzo Ball Soup Kit and a Matzo Ball Mix.

The Matzo Project Co-founders Ashley Albert and Kevin Rodriguez join us.

“The wines of AOC Ventoux in the Rhone Valley of France are made at the foot of Mont-Ventoux, which culminates at 1912 meters, offering a unique freshness and balance. It has been an AOC since 1973. It is the only appellation with vineyards spreading over two Regional Natural Parks. It is also recognized by UNESCO as a Biosphere Reserve. Ventoux is first and foremost defined by its cooler climate : the influence of the mountain creates a wide variation of temperatures between days and nights.” Noted wine journalist Jonathan Cristaldi is our well-informed guide to Ventoux AOC.

Sampling the creative variety of foods at Angel Stadium is always part of the game experience. A real Executive Chef oversees all of this. New this year is expanded In-Seat Service in various parts of the Big A. Be reminded it’s again cashless for food, beverage and merchandise.

We’ll find out what’s on the menu for In-Seat Dining, at Diamond Club and in the Suites. Think BBQ Beef Brisket… Also on the menu are a preview of the wide variety of exclusive Halo merchandise items. There are unique (and limited edition) Shohei Ohtani items. Our guides to all this deliciousness are Executive Chef Hugo Miranda and Merchandise Buyer Roman Avila.

Chef Andrew Gruel is on the road so Co-Host Andy Harris covers “Ask the Chef.” Andy shares last-minute ideas for inspired Mother’s Day dining (Mother’s Day Brunch at Smorgasburg LA at ROW DTLA) and previews the very special South Coast Plaza 55th Anniversary Dinner on June 5th to benefit the Careers through Culinary Arts Program (C-CAP.) The headlining chefs for the “O.C. Chefs: The Next Generation” evening are Tony Esnault of the Michelin-starred Knife Pleat and Amar Santana (a C-CAP alum) of Vaca and Broadway by Amar Santana.

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

Play

Show 473, May 7, 2022: “Ask the Chef” with Producer Andy Covering for Chef Andrew

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

Chef Andrew Gruel is on the road so Co-Host Andy Harris covers “Ask the Chef.” Andy shares last-minute ideas for inspired Mother’s Day dining (Mother’s Day Brunch at Smorgasburg LA at ROW DTLA) and previews the very special South Coast Plaza 55th Anniversary Dinner on June 5th to benefit the Careers through Culinary Arts Program (C-CAP.)

The headlining chefs for the “O.C. Chefs: The Next Generation” evening are Tony Esnault of the Michelin-starred Knife Pleat and Amar Santana (a C-CAP alum) of Vaca and Broadway by Amar Santana.

Play

May 7: Matzo Project, Jonathan Cristaldi on Ventoux AOC, Angels Baseball Food

Podcasts

Segment One: Show Preview with Executive Producer & Co-Host Andy Harris
Segment Two: The Matzo Project, Brooklyn, NY Part One
Segment Three: The Matzo Project, Brooklyn, NY Part Two
Segment Four: Ventoux AOC, Rhone Valley, France with Jonathan Cristaldi, Wine Journalist Part One
Segment Five: Ventoux AOC, Rhone Valley, France with Jonathan Cristaldi, Wine Journalist Part Two
Segment Six: Executive Chef Hugo Miranda and Roman Avila – Retail Operations Manager for Legends at Angel Stadium Part One
Segment Seven: Executive Chef Hugo Miranda and Roman Avila – Retail Operations Manager for Legends at Angel Stadium Part Two
Segment Eight: “Ask the Chef” with Producer Andy Covering for Chef Andrew

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

“The Matzo Project, a discovery at the recent Natural Products Expo West at the Anaheim Convention Center, introduces carefully made, artfully packaged, legitimately scrumptious matzo to a stale, overlooked corner of the food marketplace. While it currently languishes in the “Ethnic” food isle The Matzo Project’s hope is to help matzo claim its rightful spot in the cracker isle right next to Rosemary Pita Chips and the Gorgonzola Fig Toast. The Matzo Project’s product line includes Matzo Flats, Matzo Chips, a Matzo Ball Soup Kit and a Matzo Ball Mix.

The Matzo Project Co-founders Ashley Albert and Kevin Rodriguez join us.

“The wines of AOC Ventoux in the Rhone Valley of France are made at the foot of Mont-Ventoux, which culminates at 1912 meters, offering a unique freshness and balance. It has been an AOC since 1973. It is the only appellation with vineyards spreading over two Regional Natural Parks. It is also recognized by UNESCO as a Biosphere Reserve. Ventoux is first and foremost defined by its cooler climate : the influence of the mountain creates a wide variation of temperatures between days and nights.” Noted wine journalist Jonathan Cristaldi is our well-informed guide to Ventoux AOC.

Sampling the creative variety of foods at Angel Stadium is always part of the game experience. A real Executive Chef oversees all of this. New this year is expanded In-Seat Service in various parts of the Big A. Be reminded it’s again cashless for food, beverage and merchandise.

We’ll find out what’s on the menu for In-Seat Dining, at Diamond Club and in the Suites. Think BBQ Beef Brisket… Also on the menu are a preview of the wide variety of exclusive Halo merchandise items. There are unique (and limited edition) Shohei Ohtani items. Our guides to all this deliciousness are Executive Chef Hugo Miranda and Merchandise Buyer Roman Avila.

Chef Andrew Gruel is on the road so Co-Host Andy Harris covers “Ask the Chef.” Andy shares last-minute ideas for inspired Mother’s Day dining and previews the very special South Coast Plaza 55th Anniversary Dinner on June 5th to benefit the Careers through Culinary Arts Program (C-CAP.) The headlining chefs for the “O.C. Chefs: The Next Generation” evening are Tony Esnault of the Michelin-starred Knife Pleat and Amar Santana (a C-CAP alum) of Vacaand Broadway by Amar Santana.

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

Ashley Albert and Kevin Rodriguez of the Matzo Project

The Matzo Project, a discovery at the recent Natural Products Expo West at the Anaheim Convention Center, introduces carefully made, artfully packaged, legitimately scrumptious matzo to a stale, overlooked corner of the food marketplace.”

“Summer Camp friends Ashley Albert and Kevin Rodriguez set out to bake a new take on the culturally beloved, but traditionally flavorless box of matzo. Instead, they created a super-snappy, extra-sturdy, crazy-versatile cracker that goes with virtually every single thing they’ve tried to put on it.”

“Ashley had been tinkering with the idea of updating matzo for nearly 20 years and casually mentioned it to Kevin when they were charting about him making a change. He began experimenting in his kitchen.”

“The two would taste test Kevin’s recipes while Ashley started sketching out plans for The Matzo Project’s branding and packaging. That work led to their muse – the grandmother on their box – asking “Would it kill you to try something new?”

“After selling out their first trial batch in a single day, the two moved out of their tiny commissary kitchen and into a larger Kosher bakery in Brooklyn to take their unleavened show on the road.”

“While it currently languishes in the “Ethnic” food isle The Matzo Project’s hope is to help matzo claim its rightful spot in the cracker isle right next to Rosemary Pita Chips and the Gorgonzola Fig Toast.”

The Matzo Project’s product line includes Matzo Flats, Matzo Chips, a Matzo Ball Soup Kit and a Matzo Ball Mix.

“The Bubbe” of The Matzo Project has given Ashley and Albert permission to join us. She is thinking we’re looking skinny…

Sommelier and Wine Journalist Jonathan Cristaldi

“The wines of AOC Ventoux in the Rhone Valley of France are made at the foot of Mont-Ventoux, which culminates at 1912 meters, offering a unique freshness and balance. It has been an AOC since 1973. It is the only appellation with vineyards spreading over two Regional Natural Parks. It is also recognized by UNESCO as a Biosphere Reserve. Ventoux is first and foremost defined by its cooler climate: the influence of the mountain creates a wide variation of temperatures between days and nights.”

It covers some 14,000 acres of vineyards with the resulting wines being 54 per cent Red, 38 per cent Rose and 8 per cent White. There are 150 wineries in the AOC representing private ownership, co-ops and negociants.

“Vines have been grown in the Ventoux area since ancient times; archaeological digs around the village of Mazan uncovered a potter’s workshop dating from the 1st century BC, where the first known wine amphorae in France were produced.”

“The vineyards flourished during the Avignon Papacy, and over the centuries Ventoux wines, alongside other leading French wines, were served to the kings of France at the Royal Court.”

Wine journalist Jonathan Cristaldi is our well-informed guide to Ventoux AOC.

Hugo Miranda

Sampling the creative variety of foods at Angel Stadium is always part of the game experience. A real Executive Chef oversees all of this. New this year is expanded In-Seat Service in various parts of the Big A. Be reminded it’s again cashless for food, beverage and merchandise.

Also new is Brewery X in right field on the Club Level. In addition to the limited- edition craft beers the food menu includes a Korean Fried Chicken Sandwich on a Black Sesame Seed Egg Bun with Roasted Aioli, Asian Citrus Coleslaw, Gochujang Sauce, House Made Kimchi and served with House Fries, and a House-Made Jumbo Pretzel with Jalapeno White Cheddar Cheese Sauce with a Honey-Beer Mustard Sauce.

We’ll find out what’s on the menu for In-Seat Dining, at Diamond Club and in the Suites. Think BBQ Beef Brisket for openers…

Also on the menu is an introduction to the variety of collectable Halo merchandise items. There are unique (and limited edition) Shohei Ohtani items.

Our guides to all this deliciousness are Executive Chef Hugo Miranda and Merchandise Buyer Roman Avila.

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

Chef Andrew Gruel is on the road so Co-Host Andy Harris covers “Ask the Chef.” Andy shares last-minute ideas for inspired Mother’s Day dining and previews the very special South Coast Plaza 55th Anniversary Dinner on June 5th to benefit the Careers through Culinary Arts Program (C-CAP.)

The headlining chefs for the “O.C. Chefs: The Next Generation” evening are Tony Esnault of the Michelin-starred Knife Pleat and Amar Santana (a C-CAP alum) of Vaca and Broadway by Amar Santana.

Podcasts

Segment One: Show Preview with Executive Producer & Co-Host Andy Harris
Segment Two: The Matzo Project, Brooklyn, NY Part One
Segment Three: The Matzo Project, Brooklyn, NY Part Two
Segment Four: Ventoux AOC, Rhone Valley, France with Jonathan Cristaldi, Wine Journalist Part One
Segment Five: Ventoux AOC, Rhone Valley, France with Jonathan Cristaldi, Wine Journalist Part Two
Segment Six: Executive Chef Hugo Miranda and Roman Avila – Retail Operations Manager for Legends at Angel Stadium Part One
Segment Seven: Executive Chef Hugo Miranda and Roman Avila – Retail Operations Manager for Legends at Angel Stadium Part Two
Segment Eight: “Ask the Chef” with Producer Andy Covering for Chef Andrew

Show 472, April 30, 2022: Show Preview with Executive Producer & Co-Host Andy Harris

101 Thai Dishes You Need To Try Before You Die

It’s a very special show as we’re broadcasting from Redbird at the historic Vibiana events center in Downtown Los Angeles. We’re celebrating the publication of Chef Jet Tila’s 3rd cookbook, 101 Thai Dishes You Need to Cook Before You Die. Following the show today Chef Jet is conducting a ticketed book-signing and meet-and-greet (with food and beverage sampling from the cookbook) at Redbird’s garden as a benefit for the Careers through Culinary Arts Program (C-CAP.)

“Long co-chaired by chef Marcus Samuelsson, Careers through Culinary Arts Program (C-CAP) is a workforce development nonprofit that provides underserved teens a pathway to success through jobs in the food sector. Annually, C-CAP provides culinary, job and life skills to over 15,000 middle-and-high school students in six cities/regions across the United States: New York City, Philadelphia, Chicago, Los Angeles, Washington DC/Maryland and Arizona, including 7 Navajo Reservation schools.” On April 17th at the Annual Awards Breakfast at Jonathan Club, C-CAP Los Angeles awarded $607,711 in Scholarships to 34 outstanding L.A. area High School Seniors. C-CAP L.A.’s Program Director Lisa Fontanesi is our guest.

Lasheeda Perry, a distinguished C-CAP Alum, is a trained pastry chef and the owner of Queen of Flavor, LLC, a company that specializes in everything from revamping restaurant menus to helping a restaurant design and execute a dream dessert for a special event. Now based in Long Beach Chef Lasheeda has previously worked across America as an Executive Pastry Chef at Four Seasons Hotels and Resorts (including Beverly Hills’ The Beverly Wilshire, a Four Seasons Hotel) and for Bon Appetit Management Co. at LinkedIn. She also teaches fun and entertaining pastry classes on the Food Network App. Chef Lasheeda joins us rolling pin in hand.

Chef Neal Fraser and Amy Knoll Fraser’s flagship restaurant Redbird features Modern American cuisine that is refined yet approachable and highlights the multi-cultural influences of Fraser’s native city – Los Angeles. As a follow up to Grace and BLD, Fraser’s menu features seasonal plates ranging from snacks or “kickshaws” to entrees meant to be enjoyed by the whole table.

Located in downtown Los Angeles, Redbird is carved into one of the city’s most historic architectural gems, inside the former rectory building of Vibiana – the cathedral-turned-event-venue also owned and operated by the Frasers. (They also have Fritzi Coop in the Original Farmers Market at 3rd & Fairfax.) The dynamic space pays homage to the historic cathedral building next door and the existing timeless architecture by inserting simple modern forms to complement rather than overtake the feel of the rooms.” 

Tad Weyland Fukumoto (Jet Tila’s collaborator on of 101 Thai Dishes You Need To Cook Before You Die) is a nationally recognized chef, culinary producer and consultant. He was born and raised in Hawaii to a long line of great cooks surrounded by rich culinary cultures including Chinese, Japanese and Okinawan cuisines. After attending university in Northern California, he moved to Los Angeles to pursue his passion for music while always having a hand in the L.A. food scene. His culinary CV includes acclaimed restaurants such as Wazuzu at Encore at Wynn Las Vegas, Grace, BLD, Chinois on Main and Sqirl. Tad and Jet have been friends and collaborators for more than 20 years.”
Chef Tad is our guest with chopsticks at the ready.

“Celebrity Chef Jet Tila is a James Beard Award-nominated chef. He’s made appearances as a celebrity chef on Food Network’s “Iron Chef America,” “The Best Thing I Ever Ate,” “Cutthroat Kitchen,” “Guy’s Grocery Games,” “Tournament of Champions III” and more.

Jet is Culinary Vice President for Pei-Wei Restaurant Group and co-owns Dragon Tiger Noodle Co. (multiple locations) in Las Vegas. Jet grew up at his Family’s famed Bangkok Market in Los Angeles – the first Thai market in the United States. Jet also serves as the Culinary Ambassador of Thai Cuisine for the Royal Thai government.” Chef Jet is with us Thai Fish Sauce in hand.

Our own Chef Andrew Gruel of the Slapfish Restaurant Group provides another timely and informative “Ask the Chef” segment where Chef Andrew responds to listeners thoughtful inquiries. Chef Andrew is part of the distinguished culinary team presenting an epic meal featuring sustainably caught fresh seafood on the iconic Huntington Beach Pier on Thursday, May 12th under the umbrella of Outstanding in the Field as part of the L.A. Times Food Bowl. This grand event was rescheduled f. This grand event was rescheduled from last year. Chef Andrew offers a tantalizing preview.

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

Play

Show 472, April 30, 2022: Chef & Co-Host Andrew Gruel of Slapfish with “Ask the Chef”

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

Our own Chef Andrew Gruel of the Slapfish Restaurant Group provides another timely and informative “Ask the Chef” segment where Chef Andrew responds to listeners thoughtful inquiries.

Chef Andrew is part of the distinguished culinary team presenting an epic meal featuring sustainably caught fresh seafood on the iconic Huntington Beach Pier on Thursday, May 12th under the umbrella of Outstanding in the Field as part of the L.A. Times Food Bowl. This grand event was rescheduled from last year. Chef Andrew offers a tantalizing preview.

Play

April 30: Live from Redbird and Jet Tila’s “101 Thai Dishes” Cookbook Launch Party

Podcasts

Segment One: Show Preview with Executive Producer & Co-Host Andy Harris
Segment Two: Lisa Fontanesi, L.A. Director, Careers through Culinary Arts Program (C-CAP)
Segment Three: Chef Lasheeda Perry of Queen of Flavor
Segment Four: Chef Neal Fraser
Segment Five: Chef Tad Weyland Fukumoto, Co-Author, 101 Thai Dishes You Need To Cook Before You Die
Segment Six: Chef Jet Tila, Food TV Personality, Author and Restaurateur Part One
Segment Seven: Chef Jet Tila, Food TV Personality, Author and Restaurateur Part Two
Segment Eight: Chef & Co-Host Andrew Gruel of Slapfish with “Ask the Chef”

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

101 Thai Dishes You Need To Try Before You Die

It’s a very special show as we’re broadcasting from Redbird at the historic Vibiana events center in Downtown Los Angeles. We’re celebrating the publication of Chef Jet Tila’s 3rd cookbook, 101 Thai Dishes You Need to Cook Before You Die. Following the show today Chef Jet is conducting a ticketed book-signing and meet-and-greet (with food and beverage sampling from the cookbook) at Redbird’s garden as a benefit for the Careers through Culinary Arts Program (C-CAP.)

“Long co-chaired by chef Marcus Samuelsson, Careers through Culinary Arts Program (C-CAP) is a workforce development nonprofit that provides underserved teens a pathway to success through jobs in the food sector. Annually, C-CAP provides culinary, job and life skills to over 15,000 middle-and-high school students in six cities/regions across the United States: New York City, Philadelphia, Chicago, Los Angeles, Washington DC/Maryland and Arizona, including 7 Navajo Reservation schools.” On April 17th at the Annual Awards Breakfast at Jonathan Club, C-CAP Los Angeles awarded $607,711 in Scholarships to 34 outstanding L.A. area High School Seniors. C-CAP L.A.’s Program Director Lisa Fontanesi is our guest.

Lasheeda Perry, a distinguished C-CAP Alum, is a trained pastry chef and the owner of Queen of Flavor, LLC, a company that specializes in everything from revamping restaurant menus to helping a restaurant design and execute a dream dessert for a special event. Now based in Long Beach Chef Lasheeda has previously worked across America as an Executive Pastry Chef at Four Seasons Hotels and Resorts (including Beverly Hills’ The Beverly Wilshire, a Four Seasons Hotel) and for Bon Appetit Management Co. at LinkedIn. She also teaches fun and entertaining pastry classes on the Food Network App. Chef Lasheeda joins us rolling pin in hand.

“Chef Neal Fraser and Amy Knoll Fraser’s flagship restaurant Redbird features Modern American cuisine that is refined yet approachable and highlights the multi-cultural influences of Fraser’s native city – Los Angeles. As a follow up to Grace and BLD, Fraser’s menu features seasonal plates ranging from snacks or “kickshaws” to entrees meant to be enjoyed by the whole table.

Located in downtown Los Angeles, Redbird is carved into one of the city’s most historic architectural gems, inside the former rectory building of Vibiana – the cathedral-turned-event-venue also owned and operated by the Frasers. (They also have Fritzi Coop in the Original Farmers Market at 3rd & Fairfax.) The dynamic space pays homage to the historic cathedral building next door and the existing timeless architecture by inserting simple modern forms to complement rather than overtake the feel of the rooms.”

Tad Weyland Fukumoto (Jet Tila’s collaborator on of 101 Thai Dishes You Need To Cook Before You Die) is a nationally recognized chef, culinary producer and consultant. He was born and raised in Hawaii to a long line of great cooks surrounded by rich culinary cultures including Chinese, Japanese and Okinawan cuisines. After attending university in Northern California, he moved to Los Angeles to pursue his passion for music while always having a hand in the L.A. food scene His culinary CV includes acclaimed restaurants such as Wazuzu at Encore at Wynn Las Vegas, Grace, BLD, Chinois on Main and Sqirl. Tad and Jet have been friends and collaborators for more than 20 years.”

Chef Tad is our guest with chopsticks at the ready.

“Celebrity Chef Jet Tila is a James Beard Award-nominated chef. He’s made appearances as a celebrity chef on Food Network’s “Iron Chef America,” “The Best Thing I Ever Ate,” “Cutthroat Kitchen,” “Guy’s Grocery Games,” “Tournament of Champions III” and more.

Jet is Culinary Vice President for Pei-Wei Restaurant Group and co-owns Dragon Tiger Noodle Co. (multiple locations) in Las Vegas. Jet grew up at his Family’s famed Bangkok Market in Los Angeles – the first Thai market in the United States. Jet also serves as the Culinary Ambassador of Thai Cuisine for the Royal Thai government.” Chef Jet is with us Thai Fish Sauce in hand.

Our own Chef Andrew Gruel of the Slapfish Restaurant Group provides another timely and informative “Ask the Chef” segment where Chef Andrew responds to listeners thoughtful inquiries. Chef Andrew is part of the distinguished culinary team presenting an epic meal featuring sustainably caught fresh seafood on the iconic Huntington Beach Pier on Thursday, May 12th under the umbrella of Outstanding in the Field as part of the L.A. Times Food Bowl. This grand event was rescheduled from last year. Chef Andrew offers a tantalizing preview.

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

Lisa Fontanesi of C-CAP Los Angeles

“Long co-chaired by chef Marcus Samuelsson, Careers through Culinary Arts Program (C-CAP) is a workforce development nonprofit that provides underserved teens a pathway to success through jobs in the food sector. Annually, C-CAP provides culinary, job and life skills to over 15,000 middle-and-high school students in six cities/regions across the United States: New York City, Philadelphia, Chicago, Los Angeles, Washington DC/Maryland and Arizona, including 7 Navajo Reservation schools.”

“Founder & Chairman Emeritus Richard Grausman launched this nonprofit in 1991 to help further food and social justice, as well as equity and inclusion by providing tools for job success. Starting in middle schools, C-CAP provides culinary-and-wellness curriculum, and in high schools also provides an integrated approach to employment in the food sector via internships/apprenticeships, job shadows, mentorship, work opportunities, college and career advising, and higher-education scholarships, along with product and food donations.”

“The success of C-CAP’s alumni—from winery CEOs to chef-owner restaurateurs—is proof of their methodology. To date, C-CAP has worked with 350,000 students and awarded $62 million in scholarships. C-CAP has transformed thousands of lives in a meaningful way. The urgency to help these diverse communities has never been more critical.”

On April 17th at the Annual Awards Breakfast at Jonathan Club, C-CAP Los Angeles awarded $607,711 in Scholarships to 34 outstanding L.A. area High School Seniors.

C-CAP L.A.’s Program Director Lisa Fontanesi is our guest.

Lasheeda Perry of Queen of Flavor

Lasheeda Perry, a C-CAP Alum, is a trained pastry chef and the owner of Queen of Flavor, LLC, a company that specializes in everything from revamping restaurant menus to helping a restaurant design and execute a dream dessert for a special event.”

“Lasheeda has always has a passion for the Culinary Arts, and luckily for the sweet tooth everywhere, this love has materialized into a successfully rewarding career. She received her culinary education from Johnson & Wales, and has studied abroad in Ireland, Australia and China to enhance her culinary skills.”

“Now based in Long Beach Chef Lasheeda has previously worked across America as an Executive Pastry Chef at Four Seasons Hotels and Resorts (including The Beverly Wilshire, a Four Seasons Hotel) and for Bon Appetit Management Co. at LinkedIn. She also teaches fun and entertaining pastry classes on the Food Network App.”

Chef Lasheeda joins us with rolling pin in hand.

Neal Fraser of Redbird

Chef Neal Fraser and Amy Knoll Fraser’s flagship restaurant Redbird features Modern American cuisine that is refined yet approachable and highlights the multi-cultural influences of Fraser’s native city – Los Angeles. As a follow up to Grace and BLD, Fraser’s menu features seasonal plates ranging from snacks or “kickshaws” to entrees meant to be enjoyed by the whole table.”

“An extensive cocktail menu by Tobin Shea features well-balanced, bespoke renditions of the classics. Wine Director Matt Fosket’s selections are well rounded with great finds from both established and emerging wine regions throughout the world and the list has received many awards including “Top 100 wine restaurants in the United States” by Wine Enthusiast and the “Best of Award of Excellence” from Wine Spectator.”

“Located in downtown Los Angeles, Redbird is carved into one of the city’s most historic architectural gems, inside the former rectory building of Vibiana – the cathedral-turned-event-venue also owned and operated by the Frasers. (They also have Fritzi Coop in the Original Farmers Market at 3rd & Fairfax.) Designer Robert Weimer and Amy Knoll Fraser created a dynamic space that pays homage to the cathedral next door and the existing timeless architecture by inserting simple modern forms to complement rather than overtake the feel of the rooms. The result is a warm and comfortable considered space.”

“Redbird | Vibiana received the Los Angeles Conservancy’s 2019 Preservation Award Chair’s Award. The Chair’s Award is the LA Conservancy’s highest recognition celebrating the persistence, creativity and ultimate success of the revitalization for adaptive reuse of the cathedral, rectory building and surrounding property.”

Chef Neal takes a break from his busy kitchens and is our guest.

Tad Weyland Fukumoto

Tad Weyland Fukumoto (Jet Tila’s collaborator on of 101 Thai Dishes You Need To Cook Before You Die) is a nationally recognized chef, culinary producer and consultant. He was born and raised in Hawaii to a long line of great cooks surrounded by rich culinary cultures including Chinese, Japanese and Okinawan cuisines. After attending university in Northern California, he moved to Los Angeles to pursue his passion for music while always having a hand in the L.A. food scene.”

“After a few years spending his days in music and nights cooking in some of L.A.’s best restaurants, the kitchen lured Tad to switch careers.”

“His culinary CV includes acclaimed restaurants such as Wazuzu at Encore at Wynn Las Vegas, Grace, BLD, Chinois on Main and Sqirl. Tad and Jet have been friends and collaborators for more than 20 years.”

Jet Tila at Cochon 555

“Celebrity Chef Jet Tila is a James Beard Award-nominated chef. He’s made appearances as a celebrity chef on Food Network’s “Iron Chef America,” “The Best Thing I Ever Ate,” “Cutthroat Kitchen,” “Guy’s Grocery Games,” “Tournament of Champions III” and more.”

“Jet is Culinary Vice President for Pei-Wei Restaurant Group and co-owns Dragon Tiger Noodle Co. (multiple locations) in Las Vegas. Jet grew up at his Family’s famed Bangkok Market in Los Angeles – the first Thai market in the United States. Jet also serves as the Culinary Ambassador of Thai Cuisine for the Royal Thai government.”

Chef Jet is one of the three chef mentors (along with Bobby Flay) for Food Network’s eight-part “BBQ Brawl” competition series (Season 3) launching on May 9th.

Chef Jet is our guest with authentic Thai Fish Sauce in hand.

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

Our own Chef Andrew Gruel of the Slapfish Restaurant Group provides another timely and informative “Ask the Chef” segment where Chef Andrew responds to listeners thoughtful inquiries.

Chef Andrew is part of the distinguished culinary team presenting an epic meal featuring sustainably caught fresh seafood on the iconic Huntington Beach Pier on Thursday, May 12th under the umbrella of Outstanding in the Field as part of the L.A. Times Food Bowl. This grand event was rescheduled from last year. Chef Andrew offers a tantalizing preview.

Podcasts

Segment One: Show Preview with Executive Producer & Co-Host Andy Harris
Segment Two: Lisa Fontanesi, L.A. Director, Careers through Culinary Arts Program (C-CAP)
Segment Three: Chef Lasheeda Perry of Queen of Flavor
Segment Four: Chef Neal Fraser
Segment Five: Chef Tad Weyland Fukumoto, Co-Author, 101 Thai Dishes You Need To Cook Before You Die
Segment Six: Chef Jet Tila, Food TV Personality, Author and Restaurateur Part One
Segment Seven: Chef Jet Tila, Food TV Personality, Author and Restaurateur Part Two
Segment Eight: Chef & Co-Host Andrew Gruel of Slapfish with “Ask the Chef”

Show 471, April 23, 2022: Show Preview with Executive Producer & Co-Host Andy Harris

Planeta’s (Sicily, Italy) journey began at Sambuca di Sicilia, on the estate owned by the family since the 1600s. Here, three enthusiastic young Sicilians, Alessio, Francesca and Santi Planeta, under the guidance of Diego Planeta, began their winemaking venture in the mid-1980s. Subsequent years were spent matching the extraordinarily diverse Sicilian soils with both indigenous and international varieties. Planeta today encompasses six distinct wine estates in five regions across Sicily; Ulmo at Sambuca di Sicilia, Dispensa at Menfi, Dorilli at Vittoria, Buonivini at Noto, Sciara Nuova on Etna at Castiglione di Sicilia, and the newest addition, La Baronia at Capo Milazzo. Each vineyard site is carefully cultivated with grapes that best compliment the local terroir.”

Planeta Winemaker Patricia Toth (Sicily-based) is our guest.

At the Natural Products Expo West last month at the Anaheim Convention Center, Kvarøy Arctic from Norway introduced their Salmon Hot Dogs. “This flavorful hot dog is packed with the full recommended allowance of Omega 3’s in one serving. They are non-GMO, gluten-free, and can be stored in the freezer for up to a year. Simply thaw and they are ready to grill, broil, steam or pan fry.” The Kvarøy Arctic Salmon Hot Dogs (2 dogs in a 7 oz. package) are available in Original Recipe, Original & Cheese, Jalapeno & Cheese and Chile & Cheese styles. There is also a new line of Salmon Burgers, skin-backed in four flavors. Kvarøy Arctic’s Chief Marketing Officer, Jennifer Bushman, joins us with all the background on this family-owned, sustainable ocean fish farm.

Chef Wes Avila with a fine-dining background founded Guerrilla Tacos (out of necessity for needed extra income) as a street cart in the Arts District of Downtown Los Angeles in August 2012. A year later he opened Guerrilla Tacos as a food truck and then as a brick -and -mortar restaurant in 2018, earning a Bib Gourmand by the Michelin Guide to California in 2019.”  In 2020 Chef Wes stepped away from Guerrilla Tacos and later that year founded the Angry Egret Dinette in L.A.’s Chinatown at Mandarin Plaza. It’s a James Beard Award nominee this year for “Best New Restaurant.” This fast casual service restaurant for Breakfast and Lunch boasts a tranquil outdoor atrium patio and you order at the window. Dinner presented as a full-service establishment with an expanded menu is available exclusively on Friday and Saturday evenings. “The seasonal Alta California style menu includes favorites such as the wild Mexican shrimp tacos, chilaquiles, mariscos, ceviches, hearty tortas, burritos, and whatever else Chef Wes and his inspired team create.” Chef Wes Avila 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. There is a ban on the importation of Russian seafood into the U.S. Many Russian seafood entities use China to process their catch and that seafood then finds its way into the United States as a “product of China.” Ouch! Chef Andrew explains the unfortunate dilemma.

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

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