Show 479, June 18, 2022: Alex Weiser, Weiser Family Farms, Tehachapi, CA Part One

Alex Weiser of Weiser Family Farms

Weiser Family Farms began in 1977 when Sid Weiser, a chemistry teacher and counselor at Garfield High School in East Los Angeles decided to pack up the family and follow his dream of working off the land. Sidney and his wife Raquel laid down roots in Tehachapi, California. There, they learned to tend to the fruit trees… apples, peaches, and pears. In the ensuing years, they acquired farmland in other locations where they branched out into a variety of fruits, vegetables, and flowers.”

“In 1982 their son Alex jumped in to assist the family in selling at local Farmers’ Markets. There he encountered chefs, the public and specialty produce buyers who wanted seasonal, high quality and superior tasting produce. Listening to this input, Alex began to focus on creating a bio-diverse farm dedicated to applying sustainable farming techniques. His overriding desire was to supply people with unique fruits and vegetables at their peak, rather than picked for commercial usage. Today, Weiser Family Farms grows in the Greater Bakersfield area, Tehachapi and the Lucerne Valley, cultivating a tapestry of high- quality produce year round.”

“Older brother Dan joined the family business in 2001, after a long stint with The Walt Disney Co. Dan, a graduate of USC’s Marshall School of Business, brought with him a real-world business sensibility to the farm that has helped bring the overall operation to the next level. Not long after Dan came aboard, older sister Esther left her established teaching career to help keep her knuckle-headed brothers in line. Her common sense approach and no nonsense communication style help to keep everything in focus and moving forward.”

Weiser Family Farms is, and has always been, a family farming entity in the true sense of the word. When you buy from Weiser, you are truly buying from The Weiser Family.

Weiser Family Farms’ seasonal produce is available at their stands at area Farmers Markets including Santa Monica on Wednesday and Saturday, and on Sundays in Beverly Hills and Mar Vista.

Alex Weiser is our guest with Purple Majesty Potatoes in hand.

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Show 446, October 9, 2021: Nicolas Eatery, Malibu, with Proprietor Nicolas Fanucci

Nicolas Fanucci of Nicolas Eatery in Malibu

Nicolas Eatery is a family-run restaurant located on Pacific Coast Highway in Malibu serving delicious food with French cooking techniques, offering brunch, lunch and dinner service. Patio seating is available.” On-site parking is available. They celebrated their 2nd Anniversary in September.

“The ingredients are fresh and organic and come from local farmers. Nicolas Eatery strives to provide their guests with the best experience. The menu is designed to allow guests to customize their orders as they please. “After all, you are the one eating it, and we are here to serve you.””

Born and raised in Cannes France, Proprietor Nicolas Fanucci grew up surrounded by his large Franco-Italian family. A lunch or a dinner at his home was always an experience. Without surprise, he entered the hospitality business in his late teens starting to work from the bottom and learn his craft from the best in the business.”

“Nicolas has worked for more than three decades in numerous landmark European and American establishments including Roger Verge’s, Le Moulin de Mougin, Chef Alain Ducasse’s Le Louis XV, Ninety Park Lane in London, La Grenouille and Le Cirque 2000 in New York City.”

Nicolas previously served as a General Manager for The French Laundry in Yountville. Most recently, Nicolas was the General Manager at Bouchon Bistro in Beverly Hills (now sadly departed.)

Nicolas Fanucci is our guest.

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Show 424, May 8, 2021: Show Preview with Executive Producer & Co-Host Andy Harris

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

Chargers Cooking on a Mission

The Los Angeles Chargers Impact Fund (Charity arm of Los Angeles Chargers football team) has joined forces with Melissa’s Produce to host a virtual cooking fundraiser (“Cooking for a Mission”) on May 27th from 5 to 6:30 p.m. PT to benefit the Midnight Mission’s HomeLight facility in Inglewood. Details are available here. Registration Deadline is May 13th.

Proprietor & Chef Isaac Gamboa of Beverly Hills’ side-by-side Prospect Gourmand and Gourmando has extensive fine dining experience working with big name chefs and at luxury hotel properties. In 2014 Chef Isaac and his wife, Chancey, (the welcoming General Manager) opened the modest (and self-funded) Prospect Gourmand on La Cienega Blvd. in Beverly Hills. Favorable word-of-mouth spread about their honest, from-the-heart elevated cuisine and they soon developed a regular and loyal following. Two years ago The Gamboas were able to relocate to a larger space (with a better equipped kitchen) on N. Robertson Blvd. located just North of Wilshire Blvd. on the West side of the street. It’s Lunch and Dinner daily with Weekend Brunch service. Chef Isaac & Chancey Gamboa are our guest tongs in hand.

“In 2006, a young toffee-maker (based in the greater Palm Springs area,) Brandon Weimer, and a family friend were presented an opportunity to go on a class trip to Italy during their sophomore year of high school. Challenged by their parents to earn half the cost of their trip, they accepted, and Brandini Toffee was born. With unwavering optimism, they sold their toffee to family, friends and the community. Within a few months the two surpassed their funding goals and enjoyed a well-earned trip to Europe. Since then, the company has grown into a business committed to quality and community. Founded in the Palm Springs area, Brandini Toffee is enjoyed by chocolate-lovers and toffee aficionados around the world, and is the first toffee company to receive the coveted gold sofi Award from the Specialty Food Association.” Founder Brandon Weimer joins us with whisk in hand.

“Located just off the 91 Freeway in Riverside, Wicks Brewing Company has been bringing award-winning craft beer and food to the Inland Empire since serving their first pint back in April of 2013.

One of the largest brewpubs in the Inland Empire, Wicks Brewing features 25 draft selections, seltzers, a great rotating cider list and even wine!” Always community focused Wicks Brewing is participating in the first national StacheStong benefit (featuring 200 craft breweries in some 30 states.) This month of May campaign is raising vitally needed funds and much needed awareness for brain cancer research during national Brain Tumor Awareness Month. Participating #BrewStacheStrong breweries are raising money through sales of their limited-edition S.M.A.S.H. for STACHE. This SMaSH (single malt and single hop) beer has been uniquely crafted by each participating brewery. Ryan Wicks taps the keg of their Secret Stache, SMASH Pilsner creation for us.

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 continually updating us on the real impact of the Covid-19 crisis in the hospitality field and what we, as diners, can do to support the very survival of restaurants during the initial, highly fluid stages of the hoped-for recovery which remains a genuine concern. Restaurants in Southern California are finally again allowed to operate for outside/patio dining and inside dining at reduced capacities with all the requisite COVID 19 safety precautions. Shifting the conversation back to food we’ll also ask Chef Andrew about the increasing practice of full-service restaurants adding a partial or full gratuity to the guest’s check in advance of the payment regardless of the number of guests dining.

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

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Show 424, May 8, 2021: Chef Isaac and Chancey Gamboa, Gourmando & Prospect Gourmand, Beverly Hills Part One

Chancey and Isaac Gamboa of Gourmando

Proprietor & Chef Isaac Gamboa of Beverly Hills’ side-by-side Prospect Gourmand and Gourmando has extensive fine dining experience working with big name chefs and at luxury hotel properties. In 2014 Chef Isaac and his wife, Chancey (the welcoming General Manager) opened the modest (and self-funded) Prospect Gourmand on La Cienega Blvd. in Beverly Hills. Favorable word-of-mouth spread about their honest, from-the-heart elevated cuisine and they soon developed a regular and loyal following. Two years ago The Gamboas were able to relocate to a larger space (with a better equipped kitchen including a pizza oven) on N. Robertson Blvd. located just North of Wilshire Blvd. on the West side of the street. It’s Lunch and Dinner daily with Weekend Brunch service. Also Happy Hour is featured on Weekdays from 3 to 6:30 p.m.

Eventually (post pandemic) there will be two concepts under the same roof. One side will be a nightly changing prix fixe menu based on what ingredients Isaac sees as the season’s best along with an a la care menu that features South of the Border specialties like Wild Pacific Shrimp a la Plancha with farmers market vegetables.

“Isaac Gamboa trained under the aegis of Michelin-starred Chef/Restaurateur Michael Mina in Las Vegas at his restaurants including American Fish, Nob Hill and Strip Steak; was part of the group’s opening teams, and honed valuable skills in fine dining and hospitality. Isaac then went on to be the Executive Chef of the luxury boutique hotel Shutters on the Beach in Santa Monica, California overseeing two of the most idyllic ocean front dining destinations: One Pico and Coast Beach Cafe and Bar.”

“He received his culinary arts degree from Le Cordon Bleu in Las Vegas and originally launched his career at Mandalay Bay Resort & Casino, as a Junior Sous Chef for the Five Diamond resort. Chef Isaac also specialized there in creating French pastries.”

Chef Isaac Gamboa is our guest tongs in hand along with his wife, Chancey.

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Show 424, May 8, 2021: Chef Isaac and Chancey Gamboa, Gourmando & Prospect Gourmand, Beverly Hills Part Two

Chancey and Isaac Gamboa of Prospect Gourmand in Beverly Hills

Proprietor & Chef Isaac Gamboa of Beverly Hills’ side-by-side Prospect Gourmand and Gourmando has extensive fine dining experience working with big name chefs and at luxury hotel properties. In 2014 Chef Isaac and his wife, Chancey (the welcoming General Manager) opened the modest (and self-funded) Prospect Gourmand on La Cienega Blvd. in Beverly Hills. Favorable word-of-mouth spread about their honest, from-the-heart elevated cuisine and they soon developed a regular and loyal following. Two years ago The Gamboas were able to relocate to a larger space (with a better equipped kitchen including a pizza oven) on N. Robertson Blvd. located just North of Wilshire Blvd. on the West side of the street. It’s Lunch and Dinner daily with Weekend Brunch service.

Eventually (post pandemic) there will be two concepts under the same roof. One side will be a nightly changing prix fixe menu based on what ingredients Isaac sees as the season’s best along with an a la care menu that features South of the Border specialties like Wild Pacific Shrimp a la Plancha with farmers market vegetables.

“Isaac Gamboa trained under the aegis of Michelin-starred Chef/Restaurateur Michael Mina in Las Vegas at his restaurants including American Fish, Nob Hill and Strip Steak; was part of the group’s opening teams, and honed valuable skills in fine dining and hospitality. Isaac then went on to be the Executive Chef of the luxury boutique hotel Shutters on the Beach in Santa Monica, California overseeing two of the most idyllic ocean front dining destinations: One Pico and Coast Beach Cafe and Bar.”

“He received his culinary arts degree from Le Cordon Bleu in Las Vegas and originally launched his career at Mandalay Bay Resort & Casino, as a Junior Sous Chef for the Five Diamond resort. Chef Isaac also specialized there in creating French pastries.”

Chef Isaac & Chancey Gamboa continue with us.

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May 8: Prospect Gourmand, Brandini Toffee, Wicks Brewing Company

Podcasts

Segment One: Show Preview with Executive Producer & Co-Host Andy Harris
Segment Two: Chef Isaac and Chancey Gamboa, Gourmando & Prospect Gourmand, Beverly Hills Part One
Segment Three: Chef Isaac and Chancey Gamboa, Gourmando & Prospect Gourmand, Beverly Hills Part Two
Segment Four: Brandon Weimer, Founder, Brandini Toffee, Palm Springs Part One
Segment Five: Brandon Weimer, Founder, Brandini Toffee, Palm Springs Part Two
Segment Six: Ryan Wicks, Wicks Brewing Co., Riverside Part One
Segment Seven: Ryan Wicks, Wicks Brewing Co., Riverside Part Two
Segment Eight: Co-Host Chef Andrew Gruel of the Slapfish Restaurant Group with “Ask the Chef”

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

Proprietor & Chef Isaac Gamboa of Beverly Hills’ side-by-side Prospect Gourmand and Gourmando has extensive fine dining experience working with big name chefs and at luxury hotel properties. In 2014 Chef Isaac and his wife, Chancey, (the welcoming General Manager) opened the modest (and self-funded) Prospect Gourmand on La Cienega Blvd. in Beverly Hills. Favorable word-of-mouth spread about their honest, from-the-heart elevated cuisine and they soon developed a regular and loyal following. Two years ago The Gamboas were able to relocate to a larger space (with a better equipped kitchen) on N. Robertson Blvd. located just North of Wilshire Blvd. on the West side of the street. It’s Lunch and Dinner daily with Weekend Brunch service. Chef Isaac Gamboa is our guest tongs in hand.

“In 2006, a young toffee-maker (based in the greater Palm Springs area,) Brandon Weimer, and a family friend were presented an opportunity to go on a class trip to Italy during their sophomore year of high school. Challenged by their parents to earn half the cost of their trip, they accepted, and Brandini Toffee was born. With unwavering optimism, they sold their toffee to family, friends and the community. Within a few months the two surpassed their funding goals and enjoyed a well-earned trip to Europe. Since then, the company has grown into a business committed to quality and community. Founded in the Palm Springs area, Brandini Toffee is enjoyed by chocolate-lovers and toffee aficionados around the world, and is the first toffee company to receive the coveted gold sofi Award from the Specialty Food Association.” Founder Brandon Weimer joins us with whisk in hand.

“Located just off the 91 Freeway in Riverside, Wicks Brewing Company has been bringing award-winning craft beer and food to the Inland Empire since serving their first pint back in April of 2013.

One of the largest brewpubs in the Inland Empire, Wicks Brewing features 25 draft selections, seltzers, a great rotating cider list and even wine!” Always community focused Wicks Brewing is participating in the first national StacheStong benefit (featuring 200 craft breweries in some 30 states.) This month of May campaign is raising vitally needed funds and much needed awareness for brain cancer research during national Brain Tumor Awareness Month. Participating #BrewStacheStrong breweries are raising money through sales of their limited-edition S.M.A.S.H. for STACHE. This SMaSH (single malt and single hop) beer has been uniquely crafted by each participating brewery. Ryan Wicks taps the keg of their SMASH Pilsner creation for us.

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 continually updating us on the real impact of the Covid-19 crisis in the hospitality field and what we, as diners, can do to support the very survival of restaurants during the initial, highly fluid stages of the hoped-for recovery which remains a genuine concern. Restaurants in Southern California are finally again allowed to operate for outside/patio dining and inside dining at reduced capacities with all the requisite COVID 19 safety precautions. Shifting the conversation back to food we’ll also ask Chef Andrew about the increasing practice of full-service restaurants adding a partial or full gratuity to the guest’s check in advance of the payment regardless of the number of guests dining.

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

Isaac Gamboa of Prospect Gourmand and Gourmando

Proprietor & Chef Isaac Gamboa of Beverly Hills’ side-by-side Prospect Gourmand and Gourmando has extensive fine dining experience working with big name chefs and at luxury hotel properties. In 2014 Chef Isaac and his wife, Chancey (the welcoming General Manager) opened the modest (and self-funded) Prospect Gourmand on La Cienega Blvd. in Beverly Hills. Favorable word-of-mouth spread about their honest, from-the-heart elevated cuisine and they soon developed a regular and loyal following. Two years ago The Gamboas were able to relocate to a larger space (with a better equipped kitchen including a pizza oven) on N. Robertson Blvd. located just North of Wilshire Blvd. on the West side of the street. It’s Lunch and Dinner daily with Weekend Brunch service.

Eventually (post pandemic) there will be two concepts under the same roof. One side will be a nightly changing prix fixe menu based on what ingredients Isaac sees as the season’s best along with an a la care menu that features South of the Border specialties like Wild Pacific Shrimp a la Plancha with farmers market vegetables.

“Isaac Gamboa trained under the aegis of Michelin-starred Chef/Restaurateur Michael Mina in Las Vegas at his restaurants including American Fish, Nob Hill and Strip Steak; was part of the group’s opening teams, and honed valuable skills in fine dining and hospitality. Isaac then went on to be the Executive Chef of the luxury boutique hotel Shutters on the Beach in Santa Monica, California overseeing two of the most idyllic ocean front dining destinations: One Pico and Coast Beach Cafe and Bar.”

“He received his culinary arts degree from Le Cordon Bleu in Las Vegas and originally launched his career at Mandalay Bay Resort & Casino, as a Junior Sous Chef for the Five Diamond resort. Chef Isaac also specialized there in creating French pastries.”

Chef Isaac Gamboa is our guest tongs in hand.

Brandon Weimer of Brandini Toffee
Bran

“In 2006, a young toffee-maker (based in the greater Palm Springs area,) Brandon Weimer, and family friend were presented an opportunity to go on a class trip to Italy during their sophomore year of high school. Challenged by their parents to earn half the cost of their trip, they accepted, and Brandini Toffee was born.”

“With unwavering optimism, they sold their toffee to family, friends and the community. Within a few months the two surpassed their funding goals and enjoyed a well-earned trip to Europe. Since then, the company has grown into a business committed to quality and community.”

“Founded in the Palm Springs area, Brandini Toffee is enjoyed by chocolate-lovers and toffee aficionados around the world, and is the first toffee company to receive the coveted gold sofi Award from the Specialty Food Association. The family owned business has become a featured favorite on Oprah Winfrey’s O List, The Martha Stewart Show, The Food Network and Brandini Toffee has even been served to a President of the United States.”

“The company is dedicated to handcrafted toffee created with premium, preservatives-free and GMO-free ingredients. Brandini Toffee also crafts Toffee Popcorn and Cashew Almond Toffee Popcorn. This is the recipe that has led to four Brandini store locations, a fast-growing wholesale segment, and shipments world-wide.” The newest store location (and the first outside of the greater Palm Springs area) is in Westfield Century City.

Founder Brandon Weimer joins us.

Brian Herbertson and Ryan Wicks of Wicks Brewing Company

“Located just off the 91 Freeway in Riverside, Wicks Brewing Company has been bringing award-winning craft beer and food to the Inland Empire since serving their first pint back in April of 2013.”

“Wicks’ brewpub houses a beautiful 7 bbl copper brew house, which is visible from the open floor taproom and restaurant. Visitors will often see their brewers at work creating the next batch of great craft beer.

One of the largest brewpubs in the Inland Empire, Wicks Brewing features 25 draft selections, seltzers, a great rotating cider list and even wine!”

Always community focused Wicks Brewing is participating in the first national StacheStong benefit (featuring 200 craft breweries in some 30 states.) This month of May campaign is raising vitally needed funds and much needed awareness for brain cancer research during national Brain Tumor Awareness Month. Participating #BrewStacheStrong breweries are raising money through sales of their limited-edition S.M.A.S.H. for STACHE. This SMaSH (single malt and single hop) beer has been uniquely crafted by each participating brewery.

For #BrewStacheStrong Wicks has brewed the S.M.A.S.H. Pilsner with Loral Hops and Pilsner Malt. It’s available on tap through the month of May at the Wicks BrewPub.

StacheStrong is a 501(c)3 non-profit devoted to raising funds and awareness for brain cancer research. Defeating brain cancer and improving the quality of patients’ lives is our daily focus. Our organization has become a beacon of hope for countless individuals and families afflicted by this disease and we serve as an ardent advocate for all those impacted by brain cancer.”

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 continually updating us on the real impact of the Covid-19 crisis in the hospitality field and what we, as diners, can do to support the very survival of restaurants during the initial, highly fluid stages of the hoped-for recovery which remains a genuine concern. Restaurants in Southern California are finally again allowed to operate for outside/patio dining and inside dining at reduced capacities with all the requisite COVID 19 safety precautions.

Shifting the conversation back to food and the hospitality business we’ll also ask Chef Andrew about the increasing practice of full-service restaurants adding a partial or full gratuity to the guest’s check in advance of the payment regardless of the number of guests dining. We’ve observed an extra 4 per cent being added on as a contribution to staff health premiums as well as a full 16 per cent gratuity (pre-tax.)

Remember the juicy and delicious Community Burger (more than a mouthful) is available at all Southern California locations of Slapfish. The worthy burger is free with any donation to 86 Restaurant Struggle.” 100 per cent of that money goes to benefit struggling restaurant workers.

Podcasts

Segment One: Show Preview with Executive Producer & Co-Host Andy Harris
Segment Two: Chef Isaac and Chancey Gamboa, Gourmando & Prospect Gourmand, Beverly Hills Part One
Segment Three: Chef Isaac and Chancey Gamboa, Gourmando & Prospect Gourmand, Beverly Hills Part Two
Segment Four: Brandon Weimer, Founder, Brandini Toffee, Palm Springs Part One
Segment Five: Brandon Weimer, Founder, Brandini Toffee, Palm Springs Part Two
Segment Six: Ryan Wicks, Wicks Brewing Co., Riverside Part One
Segment Seven: Ryan Wicks, Wicks Brewing Co., Riverside Part Two
Segment Eight: Co-Host Chef Andrew Gruel of the Slapfish Restaurant Group with “Ask the Chef”

Show 394, October 10, 2020: Restaurateur Caroline Styne, The Lucques Group Part One

Caroline Styne of Lucques Restaurant GroupJames Beard Award-winning restaurateur Caroline Styne is the Co-Proprietor (with Chef Suzanne Goin) of The Lucques Group. Caroline is an active member of the nationwide Independent Restaurant Coalition. Their primary objective is to get the Federal Restaurants Act (HR 7197)passed. The Independent Restaurant Coalition is fighting to save local restaurants affected by COVID-19.

a.o.c. in Los Angeles is back with dine-in as well as takeaway. The wholesale Larder Baking Co. has a variety of bread and pastry packages available To-Go at retail. Cassoulet Night by Lucques Catering returns on Saturday evening, October 24th for socially distanced sit-down dining in The Courtyard at Maple Drive in Beverly Hills and for takeout / delivery orders via TOCK on October 23rd or 24th.

Caroline joins us to talk about the efforts of the Independent Restaurant Coalition and what is currently available for hungry guests from the Lucques Group establishments.

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Show 394, October 10, 2020: Restaurateur Caroline Styne, The Lucques Group Part Two

Caroline Styne of Lucques Restaurant GroupJames Beard Award-winning restaurateur Caroline Styne is the Co-Proprietor (with Chef Suzanne Goin) of The Lucques Group. Caroline is an active member of the nationwide Independent Restaurant Coalition. Their primary objective is to get the Federal Restaurants Act (HR 7197) passed. The Independent Restaurant Coalition is fighting to save local restaurants affected by COVID-19.

a.o.c. in Los Angeles is back with dine-in as well as takeaway. The wholesale Larder Baking Co. has a variety of bread and pastry packages available To-Go at retail. Cassoulet Night by Lucques Catering returns on Saturday evening, October 24th for socially distanced sit-down dining in The Courtyard at Maple Drive in Beverly Hills and for takeout / delivery orders via TOCK on October 23rd or 24th.

Caroline continues with us talking about the efforts of the Independent Restaurant Coalition and what is currently available for hungry guests from the Lucques Group establishments.

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Show 303, December 22, 2018: 63rd Lawry’s Beef Bowl

Road to the Rose Bowl 50 Years of Lawry's Beef BowlIt’s the 63rd edition of the proud Rose Bowl Game (“The Granddaddy of All Bowl Games”) tradition that is the Lawry’s Beef Bowl staged over two nights (December 27th and 28th) at the original Lawry’s The Prime Rib on Restaurant Row in Beverly Hills. It’s fanfare and grand pageantry at its best.

For the 63rd festivities it’s the traditional matchup of PAC 12 Champ Washington Huskies battling (with knives & forks) the Big 10’s Ohio State Buckeyes. Curiously enough this is the first bowl game matchup between these two teams.

Ohio State has quite a tradition in the long history of The Beef Bowl. The only time legendary Ohio State football coach Woody Hayes allowed his Buckeyes to participate in Lawry’s Beef Bowl was in 1957, a few days prior to the co-national champion Buckeyes’ 10-7 victory over the Oregon Ducks in the 1958 Rose Bowl Game. (Coach Hayes insisted the team be fed on the practice field instead of coming to Lawry’s in Beverly Hills for the full experience.) Woody’s Rose Bowl Game record for the other six Lawry’s Beef Bowls that his teams missed was 2 wins and 4 losses.

Lawry’s Beef Bowl is one of only two pre-Rose Bowl Game team events endorsed by the Tournament of Roses. (The other team event is a visit to Disneyland).

Beef Bowl historian Todd Erickson plates the spectacle up for us with a side of creamed spinach.

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Show 301, December 8, 2018: Ryan Wilson, Lawry’s Restaurants, Inc. Part One

Ryan Wilson

Ryan Wilson, an accomplished chef, is part of the fourth generation of proud Frank / Van de Kamp family ownership of Lawry’s Restaurants, Inc. Most recently he served a s Vice President and Corporate Executive Chef but recently transitioned to an expanded position with Lawry’s Restaurants.

Ten years ago when he started with Lawry’s his first project was developing (with his colleagues) the uber successful SideDoor in Corona del Mar adjacent to Five Crowns.

We’ll talk to Ryan about the 80th Anniversary of Lawry’s The Prime Rib in Beverly Hills this year as well as his new, expanded responsibilities.

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