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Show 517, March 18, 2023: Show Preview with Executive Producer & Co-Host Andy Harris

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“Hospitality entrepreneurs, Karen and Jimmy Loizides, launched late last year the family’s newest Santa Ynez Valley venture, Vega Vineyard & Farm. The working winery, farm, and event venue, located on historic land most recently home to Mosby Winery & Vineyards, was renamed “Vega” in honor of the ranch’s initial identity, Rancho La Vega, and its important place in the heart and history of northern Santa Barbara County. The 212-acre Vega Vineyard and Farm comprises the previously-Mosby property’s 21 acres of vineyards, currently covered in Italian varietals, as well as the property’s winery and tasting room, both of which have undergone extensive updates and a design overhaul. The tasting room, situated in a barn which was once the land’s circa-1880s carriage house, joins the likes of other historical structures on the ranch including the original adobe home, dating back to 1853, which continues to greet guests with a new garden and VIP area.” Proprietor and hospitality veteran Jimmy Loizides joins us.

“Leading Vega Vineyard and Farm’s winemaking operations is esteemed Santa Barbara County winemaker, Steve Clifton, known for his decades-long work with Italian grape varieties. Steve Clifton is our next guest pulling the cork on the standout wines of Vega Vineyards.”

 “The inaugural Long Beach Cambodian Restaurant Week launches March 19-26, 2023. Long Beach Cambodian Restaurant Week will be a occasion to bring everyone to the table, from all walks of life, to showcase the city’s delicious Cambodian food scene. Organized by United Cambodian Community of Long Beach (UCC) a California registered 501(c)3 non-profit, along with Chef “T” Visoth Ouk, a renowned Khmer chef and pillar of the local Cambodian community, Long Beach Cambodian Restaurant Week will be an eight day event devoted to celebrating Cambodian and Southeast Asian fare in and around Long Beach. The event also seeks to highlight Cambodian-owned food businesses as well as Cambodian chefs and bartenders.” Phnom Penh Noodle Shack is one of the participating restaurants in Long Beach Cambodian Restaurant Week. A longtime standout in the Long Beach Cambodia restaurant community it was started modestly by the Tan Family in 1985 and is currently overseen by the 2nd generation of the founding Tan Family responsible for a thoughtful expansion and refreshing. Van Tan (representing the 2nd generation of Family ownership) is our guest with a bowl of Phnom Penh House Special Noodle Soup at the ready.

“Mijenta is an award-winning, additive-free, premium sustainable tequila from the highlands of Jalisco that celebrates the traditions of Mexican culture and embodies the best of the land and its people.”

“Using only the best ingredients and a meticulous process, Mijenta is inspired by a vision of what tequila should be: complex, balanced and gastronomic.” They distill and bottle Blanco, Reposado and Anejo. Spirits industry veteran, Mike Dolan, is the Founder of Mijenta Tequila.
Mike Dolan joins us to pull the glass stopper on all that is Mijenta Tequila.

Our own Chef Andrew Gruel, the menu-maker behind the full-service Calico Fish House (in Huntington Beach) and also the founder of Big Parm (New Jersey-style pizza) in the Mess Hall in Tustin provides another timely and informative “Ask the Chef” segment where Chef Andrew responds to listeners thoughtful inquiries. Earlier in the week in Boston was the internationally significant, annual Seafood Expo North America. It’s the largest Seafood Exposition in North America. Chef Andrew explains its importance and the programming.

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

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March 18: Vega Vineyard & Farm, Phnom Penh Noodle Shack, Mijenta Tequila

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Podcasts

Segment One: Show Preview with Executive Producer & Co-Host Andy Harris
Segment Two: Vega Vineyards & Farm with Proprietor Jimmy Loizides
Segment Three: Vega Vineyards & Farm with Winemaker Steve Clifton
Segment Four: Restaurateur Van Tan of Phnom Penh Noodle Shack, Long Beach Cambodian Restaurant Week Part One
Segment Five: Restaurateur Van Tan of Phnom Penh Noodle Shack, Long Beach Cambodian Restaurant Week Part Two
Segment Six: Mijenta Premium Tequila from Jalisco with Founder Mike Dolan Part One
Segment Seven: Mijenta Premium Tequila from Jalisco with Founder Mike Dolan Part Two
Segment Eight: Chef Andrew Gruel, Co-Host, with “Ask the Chef”

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

“Hospitality entrepreneurs, Karen and Jimmy Loizides, late last year launched the family’s newest Santa Ynez Valley venture, Vega Vineyard & Farm. The working winery, farm, and event venue, located on historic land most recently home to Mosby Winery & Vineyards, was renamed “Vega” in honor of the ranch’s initial identity, Rancho La Vega, and its important place in the heart and history of northern Santa Barbara County. The 212-acre Vega Vineyard and Farm comprises the previously-Mosby property’s 21 acres of vineyards, currently covered in Italian varietals, as well as the property’s winery and tasting room, both of which have undergone extensive updates and a design overhaul. The tasting room, situated in a barn which was once the land’s circa-1880s carriage house, joins the likes of other historical structures on the ranch including the original adobe home, dating back to 1853, which continues to greet guests with a new garden and VIP area.” Proprietor and hospitality veteran Jimmy Loizides joins us.

“Leading Vega Vineyard and Farm’s winemaking operations is esteemed Santa Barbara County winemaker, Steve Clifton, known for his decades-long work with Italian grape varieties. Steve Clifton is our next guest pulling the cork on the standout wines of Vega Vineyards.”

“The inaugural Long Beach Cambodian Restaurant Week launches March 19-26, 2023. Long Beach Cambodian Restaurant Week will be a occasion to bring everyone to the table, from all walks of life, to showcase the city’s delicious Cambodian food scene. Organized by United Cambodian Community of Long Beach (UCC) a California registered 501(c)3 non-profit, along with Chef “T” Visoth Ouk, a renowned Khmer chef and pillar of the local Cambodian community, Long Beach Cambodian Restaurant Week will be an eight day event devoted to celebrating Cambodian and Southeast Asian fare in and around Long Beach. The event also seeks to highlight Cambodian-owned food businesses as well as Cambodian chefs and bartenders.” Phnom Penh Noodle Shack is one of the participating restaurants in Long Beach Cambodian Restaurant Week. A longtime standout in the Long Beach Cambodia restaurant community it was started modestly by the Tan Family in 1985 and is currently overseen (3 expansions later) by the 2nd generation of the founding Tan Family. Van Tan (representing the 2nd generation of Family ownership) is our guest with a bowl of Phnom Penh House Special Noodle Soup at the ready.

Our own Chef Andrew Gruel, the menu-maker behind the full-service Calico Fish House (in Huntington Beach) and also the founder of Big Parm (New Jersey-style pizza) in the Mess Hall in Tustin provides another timely and informative “Ask the Chef” segment where Chef Andrew responds to listeners thoughtful inquiries. Earlier in the week in Boston was the internationally significant, annual Seafood Expo North America. It’s the largest Seafood Exposition in North America. Chef Andrew explains its importance.

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

Jimmy and Karen Loizides of Vega Vineyard and Farm

“Hospitality entrepreneurs, Karen and Jimmy Loizides, launched late last year the family’s newest Santa Ynez Valley venture, Vega Vineyard & Farm. The working winery, farm, and event venue, located on historic land most recently home to Mosby Winery & Vineyards, was renamed “Vega” in honor of the ranch’s initial identity, Rancho La Vega, and its important place in the heart and history of northern Santa Barbara County.”

“The 212-acre Vega Vineyard and Farm comprises the previously-Mosby property’s 21 acres of vineyards, currently covered in Italian varietals, as well as the property’s winery and tasting room, both of which have undergone extensive updates and a design overhaul. The tasting room, situated in a barn which was once the land’s circa-1880s carriage house, joins the likes of other historical structures on the ranch including the original adobe home, dating back to 1853, which continues to greet guests with a new garden and VIP area. Sitting atop one of the highest points of the mountainous parcel of land, a 216-square-foot adobe-style chapel, built in 2014 with pews salvaged from an Ohio church. The chapel is adorned with stained-glass windows and an expansive outdoor patio with endless views of the Santa Ynez Valley.”

“This property has an incredible, tangible history, and such energy of its own. But it was in need of some love, and we are overjoyed at the chance to be the people who inject new life into this important place,” said Jimmy Loizides, Vega Vineyard and Farm’s new owner.

Proprietor and hospitality veteran Jimmy Loizides joins us.

Steve Clifton of Vega Vineyard

“Leading Vega Vineyard and Farm’s winemaking operations is esteemed Santa Barbara County winemaker, Steve Clifton, known for his decades-long work with Italian grape varieties. Estate-grown Vega Vineyard and Farm bottlings will begin with vintages from harvest of 2022.”

“Reopened is the now-family-friendly winery tasting room for bottle sales and tasting experiences. Available wines include the winery’s existing library of inventory, as well as bottles under the Vega Vineyard and Farm label, made with grapes sourced from Santa Barbara County vineyards. Wines currently available for sale and tastings include red wines like Nebbiolo, Sangiovese, Dolcetto, Syrah, Barbera, and Pinot Noir, white wines such as Chardonnay, Bianco (a white blend), Albariño, Pinot Grigio, Vermentino, and Viognier, and a Rosato (rosé).”

“Guests may opt for an al fresco wine tasting experience with multiple seating areas overlooking the vineyards, with live music, lawn games, and other entertainment meant for leisurely, outdoor afternoons. Picnic-perfect spots located on the west side of the property welcome families.”

“Steve has worked as a winemaker on projects as far flung as Italy, Argentina and Walla Walla, Washington, but has always known that Santa Barbara County is where his winemaking roots and passion resides.”

Winemaker Steve Clifton is our guest to uncork all that is Vega Vineyard.

Van Tan of Phnom Penh Noodle Shack

“The inaugural Long Beach Cambodian Restaurant Week launches March 19-26, 2023. “Long Beach Cambodian Restaurant Week will be a occasion to bring everyone to the table, from all walks of life, to showcase the city’s delicious Cambodian food scene.”

“Organized by United Cambodian Community of Long Beach (UCC) a California registered 501(c)3 non-profit, along with Chef “T” Visoth Ouk, a renowned Khmer chef and pillar of the local Cambodian community, Long Beach Cambodian Restaurant Week will be an eight day event devoted to celebrating Cambodian and Southeast Asian fare in and around Long Beach. The event also seeks to highlight Cambodian-owned food businesses as well as Cambodian chefs and bartenders.”

Phnom Penh Noodle Shack is one of the participating restaurants in Long Beach Cambodian Restaurant Week. A standout in the Long Beach Cambodia restaurant community it was started modestly by the Tan Family in 1985 and is currently overseen ( 3 expansions later) by the 2nd generation of the founding Tan Family.

Van Tan (representing the 2nd generation of Family ownership) is our guest with a bowl of Phnom Penh House Special Noodle Soup at the ready.

Mike Dolan of Mijenta Tequila

“Mijenta is an award-winning, additive-free, premium sustainable tequila from the highlands of Jalisco that celebrates the traditions of Mexican culture and embodies the best of the land and its people.”

“Using only the best ingredients and a meticulous process, Mijenta is inspired by a vision of what tequila should be: complex, balanced and gastronomic.” They distill and bottle Blanco, Reposado and Anejo.

“The flagship Blanco is aromatic, elegant and complex, with unfolding notes of cantaloupe, honey and cinnamon. An outstanding, generous and round finish.”

“One of the most trusted, respected and awarded tequila authorities in Mexico, Mijenta’s Maestra Tequilera Ana María Romero brings over 25 years of experience in the tequila industry.”

“Ana María believes that every single aspect of the process matters, which is reflected in the craft that goes into each stage of Mijenta’s journey. Both art and science play a role in creating Mijenta’s style, which elevates the agave, along fruit with floral aromas and hints of minerality.”

“Over his 40-year career, Mijenta’s Co-Founder and Lead Investor, Mike Dolan, has led and worked for many prominent companies in the consumer goods, media and spirits industries including Viacom, IMG and most recently Bacardi, where he was formerly the Chief Executive Officer of Bacardi Limited. When he left in 2016, Mike knew that he wanted to do something different in the spirits industry. He partnered with Juan Coronado and Elise Som to start Mijenta. Mike’s vision was to create a company that did everything the right way from the ground up, resulting in a tequila that has no compromise on quality and a brand that is committed to community and sustainability.”

Mike Dolan joins us with a El Conejo cocktail in hand.

Chef Andrew Gruel of Big Parm and the Calico Fish House

Our own Chef Andrew Gruel, the menu-maker behind the recently launched, full-service Calico Fish House (in the Sunset Beach area of Huntington Beach) and also the founder of Big Parm (New Jersey-style pizza) in the Mess Hall in Tustin provides another timely and informative “Ask the Chef” segment where Chef Andrew responds to listeners thoughtful inquiries.

Earlier in the week in Boston was the annual three-day Seafood Expo North America and Seafood Processing North America. It’s the largest Seafood Exposition in North America and holds international influence. Thousands of buyers and suppliers from around the world attend the exposition to meet, network and do business. Chef Andrew explains its significant, global importance.

Podcasts

Segment One: Show Preview with Executive Producer & Co-Host Andy Harris
Segment Two: Vega Vineyards & Farm with Proprietor Jimmy Loizides
Segment Three: Vega Vineyards & Farm with Winemaker Steve Clifton
Segment Four: Restaurateur Van Tan of Phnom Penh Noodle Shack, Long Beach Cambodian Restaurant Week Part One
Segment Five: Restaurateur Van Tan of Phnom Penh Noodle Shack, Long Beach Cambodian Restaurant Week Part Two
Segment Six: Mijenta Premium Tequila from Jalisco with Founder Mike Dolan Part One
Segment Seven: Mijenta Premium Tequila from Jalisco with Founder Mike Dolan Part Two
Segment Eight: Chef Andrew Gruel, Co-Host, with “Ask the Chef”

Show 516, March 11, 2023: Show Preview with Executive Producer & Co-Host Andy Harris

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

“The delicious flavors and aromas of chocolate will “Indulge the Senses” at the Big Island Chocolate Festival April 28-29 at the Waikoloa Beach Marriott Resort & Spa. The “Indulge the Senses with Chocolate” theme marks the festival’s 10th anniversary. In-person activities include culinary demonstrations for the home cook, cacao growing and processing seminars by industry experts, a new VIP-PLUS pre-gala Sunset & Pupu Pairing and a festive evening gala with culinary booths, chocolate fountain, entertainment, dancing, a silent auction and some surprises! Guests can enjoy unlimited wine, beer and a custom spritzer by Ola Brew, iced tea and coffee.” Event Chair Stephanie Beeby joins us with all the indulgent details.

“The inaugural Long Beach Cambodian Restaurant Week launches March 19-26, 2023. Long Beach Cambodian Restaurant Week will be a occasion to bring everyone to the table, from all walks of life, to showcase the city’s delicious Cambodian food scene. Organized by United Cambodian Community of Long Beach (UCC) a California registered 501(c)3 non-profit, along with Chef “T” Visoth Ouk,, a renowned Khmer chef and pillar of the local Cambodian community, Long Beach Cambodian Restaurant Week will be an eight day event devoted to celebrating Cambodian and Southeast Asian fare in and around Long Beach. The event also seeks to highlight Cambodian-owned food businesses as well as Cambodian chefs and bartenders.” Shlap Muan (Khmer for chicken wings,) one of the participating restaurants, is the creation of Hawk and Sophia Tea. It started out as a modest sandwich shop in San Francisco as a way for the young couple to escape the corporate grind. Restaurateur Hawk Tea joins us to preview Long Beach Cambodian Restaurant Week with a plate of signature wings seasoned with Spicy Cambodian Dirt at the ready.

The Formosa Café in West Hollywood first opened its doors in 1939 making its relaunched, revitalized debut in its 80th year in 2019 under the stewardship of the 1933 Group known for impressive and thoughtful historic renovations of iconic restaurants including, most recently, Tail o’the Pup. “1933 Group partner, Bobby Green, worked with local Los Angeles archivists and hospitality notables who helped to develop the new food and cocktail menu: a retrospective of Formosa’s culinary evolution since the 1920’s. The new Formosa not only transports guests back in time to the glory days of Hollywood, but with its new, refreshed menu guests are given another way to connect to a special part of Los Angeles gastronomic history, too.” The heart and soul of the revitalization of Formosa Café, Bobby Green of 1933 Group, joins us with chopsticks in hand.

Chef & Pitmaster Chad Phuong, also known as the Cambodian Cowboy, of Long Beach’s Battambong BBQ is a participant in the upcoming Long Beach Cambodian Restaurant Week. It’s real deal Texas-style BBQ with an inspired kick. No gimmicks here… Chef Chad Phuong is our guest with tongs in hand.

Our own Chef Andrew Gruel, the menu-maker behind the recently launched, full-service Calico Fish House (in the Sunset Beach area of Huntington Beach) and also the founder of Big Parm (New Jersey-style pizza) in the Mess Hall in Tustin provides another timely and informative “Ask the Chef” segment where Chef Andrew responds to listeners thoughtful inquiries. If you have a successful restaurant concept what’s the best way to finance the contemplated expansion? Should the restaurateur seek investors, private financing or perhaps franchising? Chef Andrew has been down this twisting path previously. We’ll “Ask the Chef.”

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

Podcast: Play in new window | Download

Subscribe: RSS

Show 516, March 11, 2023: Co-Host Chef Andrew Gruel with “Ask the Chef”

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

Our own Chef Andrew Gruel, the menu-maker behind the recently launched, full-service Calico Fish House (in the Sunset Beach area of Huntington Beach) and also the founder of Big Parm (New Jersey-style pizza) in the Mess Hall in Tustin provides another timely and informative “Ask the Chef” segment where Chef Andrew responds to listeners thoughtful inquiries.

If you have a successful restaurant concept what’s the best way (least risky) to finance the contemplated expansion? Should the restaurateur seek investors, private financing or perhaps franchising? Chef Andrew has been down this winding path previously. His best suggestion is to bootstrap the endeavor and proceed modestly closely watching expenses. We’ll “Ask the Chef.”

Podcast: Play in new window | Download

Subscribe: RSS

March 11: Big Island Chocolate Festival, Long Beach Cambodian Restaurant Week with Shlap Muan and Battambong BBQ, Formosa Café

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Podcasts

Segment One: Show Preview with Executive Producer & Co-Host Andy Harris
Segment Two: Big Island Chocolate Festival Preview with Stephanie Beeby, Event Chair
Segment Three: Long Beach Cambodian Restaurant Week Preview with Hawk Tea of Shlap Muan Part One
Segment Four: Long Beach Cambodian Restaurant Week Preview with Hawk Tea of Shlap Muan Part Two
Segment Five: Formosa Café in West Hollywood with Bobby Green of the 1933 Group Part One
Segment Six: Formosa Café in West Hollywood with Bobby Green of the 1933 Group Part Two
Segment Seven: Long Beach Cambodian Restaurant Week Preview with Chad “The Cambodian Cowboy” Phuong, Battambong BBQ
Segment Eight: Chef Andrew Gruel, Co-Host, with “Ask the Chef”

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

“The delicious flavors and aromas of chocolate will “Indulge the Senses” at the Big Island Chocolate Festival April 28-29 at the Waikoloa Beach Marriott Resort & Spa. The “Indulge the Senses with Chocolate” theme marks the festival’s 10th anniversary. In-person activities include culinary demonstrations for the home cook, cacao growing and processing seminars by industry experts, a new VIP-PLUS pre-gala Sunset & Pupu Pairing and a festive evening gala with culinary booths, chocolate fountain, entertainment, dancing, a silent auction and some surprises! Guests can enjoy unlimited wine, beer and a custom spritzer by Ola Brew, iced tea and coffee.” Event Chair Stephanie Beeby joins us with all the indulgent details.

“The inaugural Long Beach Cambodian Restaurant Week launches March 19-26, 2023. Long Beach Cambodian Restaurant Week will be a occasion to bring everyone to the table, from all walks of life, to showcase the city’s delicious Cambodian food scene. Organized by United Cambodian Community of Long Beach (UCC) a California registered 501(c)3 non-profit, along with Chef “T” Visoth Ouk, a renowned Khmer chef and pillar of the local Cambodian community, Long Beach Cambodian Restaurant Week will be an eight day event devoted to celebrating Cambodian and Southeast Asian fare in and around Long Beach. The event also seeks to highlight Cambodian-owned food businesses as well as Cambodian chefs and bartenders.” Shlap Muan (Khmer for chicken wings,) one of the participating restaurants, is the creation of Hawk and Sophia Tea. It started out as a modest sandwich shop in San Francisco as a way for the young couple to escape the corporate grind. Restaurateur Hawk Tea joins us to preview Long Beach Cambodian Restaurant Week with a plate of signature wings seasoned with Spicy Cambodian Dirt at the ready.

The Formosa Café in West Hollywood first opened its doors in 1939 making its new, revitalized debut in its 80th year in 2019 under the stewardship of the 1933 Group known for impressive and thoughtful historic renovations of iconic restaurants including, most recently, Tail o’the Pup. “1933 Group partner, Bobby Green, worked with local Los Angeles archivists and hospitality notables who helped to develop the new food and cocktail menu: a retrospective of Formosa’s culinary evolution since the 1920’s. The new Formosa not only transports guests back in time to the glory days of Hollywood, but with its new, refreshed menu guests are given another way to connect to a special part of Los Angeles gastronomic history, too.” The heart and soul of the revitalization of Formosa Café, Bobby Green of 1933 Group, joins us with chopsticks in hand.

Chef & Pitmaster Chad Phuong, also known as the Cambodian Cowboy, of Long Beach’s Battambong BBQ is a participant in the upcoming Long Beach Cambodian Restaurant Week. It’s real deal Texas-style BBQ with an inspired kick. No gimmicks here… Chef Chad Phuong is our guest with tongs in hand.

Our own Chef Andrew Gruel, the menu-maker behind the full-service Calico Fish House (in Huntington Beach) and also the founder of Big Parm (New Jersey-style pizza) in the Mess Hall in Tustin provides another timely and informative “Ask the Chef” segment where Chef Andrew responds to listeners thoughtful inquiries. If you have a successful restaurant concept what’s the best way to finance the expansion? Should the restaurateur seek investors, private financing or perhaps franchising? Chef Andrew has been down this path previously. We’ll “Ask the Chef.”

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

Stephanie Beeby of the Big Island Chocolate Festival

“The delicious flavors and aromas of chocolate will “Indulge the Senses” at the Big Island Chocolate Festival April 28-29 at the Waikoloa Beach Marriott Resort & Spa. The “Indulge the Senses with Chocolate” theme marks the festival’s 10th anniversary.”

“In-person activities include culinary demonstrations for the home cook, cacao growing and processing seminars by industry experts, a new VIP-PLUS pre-gala Sunset & Pupu Pairing and a festive evening gala with culinary booths, chocolate fountain, entertainment, dancing, a silent auction and some surprises! Guests can enjoy unlimited wine, beer and a custom spritzer by Ola Brew, iced tea and coffee.”

“We are returning to our original gala format with chefs staffing sweet and savory culinary booths,” says Stephanie Beeby, event chairperson. “This year we are debuting a VIP-PLUS package with entry Saturday night to both a Sunset & Pupu Pairing plus VIP gala section with table seating and exclusive wine and beer bar.”

In its 10th year, the celebration of chocolate is presented by the non-profit Kona Cacao Association (KCA).

A general admission gala ticket is $99 while a VIP-PLUS ticket is $189. Also available are specially priced event room packages at the Waikoloa Beach Marriott Resort. Educational activities and prices are detailed on the website. All event tickets are sold online and include additional tax and ticketing fees apply.

Event Chair Stephanie Beeby joins us with all the indulgent details.

Hawk Tea of Shlap Muan

The inaugural Long Beach Cambodian Restaurant Week launches March 19-26, 2023. “Long Beach Cambodian Restaurant Week will be a occasion to bring everyone to the table, from all walks of life, to showcase the city’s delicious Cambodian food scene.”

“Organized by United Cambodian Community of Long Beach (UCC) a California registered 501(c)3 non-profit, along with Chef “T” Visoth Ouk, a renowned Khmer chef and pillar of the local Cambodian community, Long Beach Cambodian Restaurant Week will be an eight day event devoted to celebrating Cambodian and Southeast Asian fare in and around Long Beach. The event also seeks to highlight Cambodian-owned food businesses as well as Cambodian chefs and bartenders.”

“Long Beach is home to the largest community of Cambodians outside of the country itself, many refugees settling in Long Beach after escaping the Khmer Rouge regime genocide of the late 1970s. The city’s own ‘Cambodia Town’ is a bustling collection of eateries, shops and retailers.”

Shlap Muan (Khmer for chicken wings,) one of the participating restaurants is the ambivalent creation of Hawk and Sophia Tea. It started out as a modest sandwich shop in San Francisco as a way for the young couple to escape the corporate grind.

“Hawk grew up working in his parent’s restaurant in Long Beach. Like most immigrant families looking to make a future for their children, his parents worked 7 days a week in a small Chinese-Cambodian restaurant. This meant all their children had to help out. Hawk remembers the long grinding hours and literal back breaking work. He promised himself well into his 20’s that he would never again work in a restaurant.”

Never “say never…” “Fast forward to 2018 and Hawk and Sophia both quit their jobs and opened a restaurant. The early going was rough. The Teas had a good sandwich, but not great. They had to do something that would separate them from all the other food establishments in San Francisco’s Financial District. Sophia suggested chicken wings.”

“Right away, it reminded Hawk of his dad’s chicken wings. Crispy, crunchy, juicy wings that were never oily. Hawk’s father’s wings had this wonderful sweet and spicy flavor that just brought him so many good memories. The flavors at Shlap Muan are all original to Hawk. His fondest childhood memories all revolved around cooking and eating Cambodian and Chinese foods. As Shlap Muan evolves, it always humbles and reminds Hawk of the happiness food brings to people.”

Hawk Tea joins us to preview Long Beach Cambodian Restaurant Week with a plate of signature wings seasoned with Spicy Cambodian Dirt at the ready.

Bobby Green of the 1933 Group

The Formosa Café in West Hollywood first opened its doors in 1939 making its new, revitalized debut in its 80th year in 2019 under the stewardship of the 1933 Group known for impressive and thoughtful historic renovations of iconic restaurants including, most recently, Tail o’the Pup.

“Located in 1939 across from the then-Samuel Goldwyn studio (now known as The Lot,) stars like Frank Sinatra, Humphrey Bogart, James Dean, and Elvis Presley would pop into the legendary Formosa Cafe regularly for dining and drinks. On any given day, patrons might have seen Ava Gardner dancing past the old, red leather booths, or John Wayne nursing a late-night scotch (he was caught making scrambled eggs in their kitchen one morning, after reportedly passing out in a booth the night before).”

“Among the artful interior design restorations by the 1933 Group is the full reveal of the iconic and original red trolley car, dating back to 1904 and is confirmed to be the oldest surviving red train car remaining in existence. Boxes of autographed celebrity photos and storage units of original memorabilia have thoughtfully made their way back into the Cafe.”

“1933 Group partner, Bobby Green, worked with local Los Angeles archivists and hospitality notables who helped to develop the new food and cocktail menu: a retrospective of Formosa’s culinary evolution since the 1920’s. The new Formosa not only transports guests back in time to the glory days of Hollywood, but with its new, refreshed menu guests are given another way to connect to a special part of Los Angeles gastronomic history, too.”

The heart and soul of the revitalization of Formosa Café, Bobby Green of 1933 Group, joins us with chopsticks in hand.

Chad Phoung of Battamboung BBQ

Chef & Pitmaster Chad Phuong, also known as the Cambodian Cowboy, of Long Beach’s Battambong BBQ is a participant in the upcoming Long Beach Cambodian Restaurant Week. It’s real deal Texas-style BBQ with an inspired kick. No gimmicks here…Chef Chad Phuong is our guest with tongs in hand.

This is a career change for Chef Phuong and, in a short time, he’s created a tremendous word-of-mouth following for his regular Long Beach BBQ pop-ups serviced by his rolling smoker. His acclaim is such that CBS’s Carter Evans featured Chef Chad in “The Dish” segment of “CBS Mornings” (National) in early November of last year.

Phuong learned all about the cuts of meat and pitmastering while working in a meat processing plant in Texas before returning to Long Beach. Chad survived the ravages of the Khmer Rouge regime in Cambodia and emigrated to the United States in 1980 with his Mother and siblings.

On Chef Chad’s regular menu are slow-smoked, 17-hour Brisket, Tri-Tip, Spare Ribs, Pulled Pork, Chicken, Cambodian Sausage, and Pork Belly. Also featured are Brisket Nom Pang and Tri-Tip Nom Pang sandwiches.

Battambong BBQ’s regular weekly schedule: Bixby Knolls Farmers Market (Thurs 3 p.m.-7 pm) Ten Mile Brewing (Fridays 12 p.m.-9 p.m.) Trademark Brewing (Sundays 12-7p.m.), Long Beach.

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

Our own Chef Andrew Gruel, the menu-maker behind the recently launched, full-service Calico Fish House (in the Sunset Beach area of Huntington Beach) and also the founder of Big Parm (New Jersey-style pizza) in the Mess Hall in Tustin provides another timely and informative “Ask the Chef” segment where Chef Andrew responds to listeners thoughtful inquiries.

If you have a successful restaurant concept what’s the best way (least risky) to finance the expansion? Should the restaurateur seek investors, private financing or perhaps franchising? Chef Andrew has been down this winding path previously. We’ll “Ask the Chef.”

Podcasts

Segment One: Show Preview with Executive Producer & Co-Host Andy Harris
Segment Two: Big Island Chocolate Festival Preview with Stephanie Beeby, Event Chair
Segment Three: Long Beach Cambodian Restaurant Week Preview with Hawk Tea of Shlap Muan Part One
Segment Four: Long Beach Cambodian Restaurant Week Preview with Hawk Tea of Shlap Muan Part Two
Segment Five: Formosa Café in West Hollywood with Bobby Green of the 1933 Group Part One
Segment Six: Formosa Café in West Hollywood with Bobby Green of the 1933 Group Part Two
Segment Seven: Long Beach Cambodian Restaurant Week Preview with Chad “The Cambodian Cowboy” Phuong, Battambong BBQ
Segment Eight: Chef Andrew Gruel, Co-Host, with “Ask the Chef”

Show 515, March 4, 2023: Show Preview with Executive Producer & Co-Host Andy Harris

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We first introduced Chef Eric Klein to the listeners of the “SoCal Restaurant Show” when he was the high- profile Executive Chef and Partner of Spago Las Vegas in the Forum Shops. Later Chef Eric transitioned (with a major promotion) to Senior Vice President Culinary – Partner at Wolfgang Puck Catering based at the Dolby Theater in Hollywood. Every year for over two-decades Wolfgang Puck Catering has had the honor and great responsibility of providing all celebratory food and beverage for the prestigious Governors Ball following the Academy Awards ceremony. 2023 is the 29th year celebration of Wolfgang Puck’s culinary responsibilities for the Governors Ball. As for the past several years this luxe menu was created by Wolfgang Puck and Eric Klein. The pastry design is by Kamel Guechida and Gary Larduinat. This year the Oscars return to the Dolby Theater in Hollywood on Sunday, March 12th. Chef Eric Klein takes a break from his active kitchens to join us for this exclusive preview.

“Come celebrate and be part of the sixth annual Masters of Taste, as L.A.’s premier outdoor, luxury food and beverage festival returns and will be taking place on Sunday, April 2nd, 2023, from 3:00 pm to 7:00 pm on the field of the iconic Pasadena Rose Bowl. 100% of the proceeds will directly benefit Union Station Homeless Services, a non-profit organization celebrating 50 years of providing homeless services and housing for thousands of neighbors. Masters of Taste is introducing Chef Michael Reed and Kwini Reed as Hosts of Masters of Taste 2023 which also marks the 6th Anniversary of this celebrated event. Masters of Taste 2023 Culinary Master and Host Chef Michael Reed is a classically trained chef and restaurateur, who has spent 19 years as a chef for restaurants across New York and Los Angeles. Today, Chef Reed is the co-owner and Executive Chef behind two Los Angeles restaurants, Poppy + Rose of Downtown Los Angeles, and Anaheim’s Poppy & Seed. In addition to the two concepts, Chef Reed and his wife and co-owner, Kwini Reed also run an upscale catering company, Root of All Food.” Chef Michael and Kwini Reed are our guests.

Bravo’s “Top Chef” debuts its 20th season with “World All-Stars” in London, on Thursday evening, March 9th. The new season of the Emmy-winning series feature 16 of its greatest competitors, representing 11 different “Top Chef” versions around the world. The chefs will battle it out throughout scenic London, before the grand finale in Paris. Orange County’s own Chef Amar Santana (Vaca adjacent to South Coast Plaza and Broadway by Amar Santana in Laguna Beach) will be one of the esteemed returning Cheftestants. Chef Amar takes a break from his busy kitchens for a preview of “Top Chef” Season 20 – London.

“The inaugural, first of its kind Pizza City Fest Los Angeles will take place April 29-30, 2023 at L.A. LIVE – Downtown Los Angeles’ Sports and Entertainment District – offering fans the unique opportunity to sample pizzas from Southern California’s best pizza makers all in one location over two days. Steve Dolinsky – a 13-time James Beard Award-winning food reporter and “The Food Guy” at NBC 5 Chicago – has turned his love of pizza into an all-encompassing endeavor. Now he hopes to bring that same experience to Los Angeles (as he did last year in Chicago) and showcase the diversity – in both geography and styles – that the region exemplifies.” We are previewing Pizza City Fest Los Angeles in multiple segments leading up to the event. Today we’ll meet Founder, Steve Dolinsky.

Our own Chef Andrew Gruel, the menu-maker behind the full-service Calico Fish House (in Huntington Beach) and also the founder of Big Parm (New Jersey-style pizza) in the Mess Hall in Tustin provides another timely and informative “Ask the Chef” segment where Chef Andrew responds to listeners thoughtful inquiries. Bring on the sweet and succulent shrimp, always a popular menu item. Chef Andrew tells us about the appeal of Fair Trade, 100 percent traceable wild blue Mexican shrimp.

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

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Show 515, March 4, 2023: Chef Andrew Gruel, Co-Host, with “Ask the Chef”

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Chef Andrew Gruel of Big Parm and the Calico Fish House

Our own Chef Andrew Gruel, the menu-maker behind the recently launched, full-service Calico Fish House (in the Sunset Beach area of Huntington Beach) and also the founder of Big Parm (New Jersey-style pizza) in the Mess Hall in Tustin provides another timely and informative “Ask the Chef” segment where Chef Andrew responds to listeners thoughtful inquiries.

Bring on the sweet and succulent shrimp, always a popular menu item. Chef Andrew tells us about the appeal of Fair Trade, 100 percent traceable wild blue Mexican shrimp.

Podcast: Play in new window | Download

Subscribe: RSS

March 4: Wolfgang Puck Catering, Poppy + Rose, Amar Santana, Pizza City Fest Los Angeles

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Podcasts

Segment One: Show Preview with Executive Producer & Co-Host Andy Harris
Segment Two: Chef Eric Klein, Senior Vice President Culinary & Partner, Wolfgang Puck Catering. The Oscars’ Governors Ball Cuisine
Segment Three: Masters of Taste Preview with Hosts and Culinary Masters Chef Michael Reed and Kwini Reed Part One
Segment Four: Masters of Taste Preview with Hosts and Culinary Masters Chef Michael Reed and Kwini Reed Part Two
Segment Five: Chef Amar Santana of Vaca and Broadway. Cheftestant for Bravo’s “Top Chef” Season 20 London Part One
Segment Six: Chef Amar Santana of Vaca and Broadway. Cheftestant for Bravo’s “Top Chef” Season 20 London Part Two
Segment Seven: Pizza City Fest Los Angeles Preview with Founder Steve Dolinsky
Segment Eight: Chef Andrew Gruel, Co-Host, with “Ask the Chef”

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

We first introduced Chef Eric Klein to the listeners of the “SoCal Restaurant Show” when he was the high- profile Executive Chef and Partner of Spago Las Vegas in the Forum Shops. Later Chef Eric transitioned (with a major promotion) to Senior Vice President Culinary – Partner at Wolfgang Puck Catering based at The Dolby Theater in Hollywood. Every year for over two-decades Wolfgang Puck Catering has had the honor and great responsibility of providing all celebratory food and beverage for the prestigious Governors Ball following the Academy Awards ceremony. 2023 is the 29th year celebration of the Governors Ball. As for the past several years this luxe menu was created by Wolfgang Puck and Eric Klein. The pastry design is by Kamel Guechida and Gary Larduinat. This year the Oscars return to the Dolby Theater in Hollywood on Sunday, March 12th. Chef Eric Klein takes a break from his active kitchens to join us for this exclusive preview.

“Come celebrate and be part of the sixth annual Masters of Taste, as L.A.’s premier outdoor, luxury food and beverage festival returns and will be taking place on Sunday, April 2nd, 2023, from 3:00 pm to 7:00 pm on the field of the iconic Pasadena Rose Bowl. 100% of the proceeds will directly benefit Union Station Homeless Services, a non-profit organization celebrating 50 years of providing homeless services and housing for thousands of neighbors. Masters of Taste is introducing Chef Michael Reed and Kwini Reed as Hosts of Masters of Taste 2023 which also marks the 6th Anniversary of this celebrated event. Masters of Taste 2023 Culinary Master and Host Chef Michael Reed is a classically trained chef and restaurateur, who has spent 19 years as a chef for restaurants across New York and Los Angeles. Today, Chef Reed is the co-owner and Executive Chef behind two Los Angeles restaurants, Poppy + Rose of Downtown Los Angeles, and Anaheim’s Poppy & Seed. In addition to the two concepts, Chef Reed and his wife and co-owner, Kwini Reed also run an upscale catering company, Root of All Food.” Chef Michael and Kwini Reed are our guests.

Bravo’s “Top Chef”debuts its 20th season with “World All-Stars” in London, on Thursday evening, March 9th. The new season of the Emmy-winning series feature 16 of its greatest competitors, representing 11 different “Top Chef” versions around the world. The chefs will battle it out throughout scenic London, before the grand finale in Paris. Orange County’s own Chef Amar Santana (Vaca adjacent to South Coast Plaza and Broadway by Amar Santana in Laguna Beach) will be one of the esteemed returning Cheftestants. Chef Amar takes a break from his busy kitchens for a preview of “Top Chef” Season 20 – London.

“The inaugural, first of its kind Pizza City Fest Los Angeles will take place April 29-30, 2023 at L.A. LIVE – Downtown Los Angeles’ Sports and Entertainment District – offering fans the unique opportunity to sample pizzas from Southern California’s best pizza makers all in one location over two days. Steve Dolinsky – a 13-time James Beard Award-winning food reporter and “The Food Guy” at NBC 5 Chicago – has turned his love of pizza into an all-encompassing endeavor. Now he hopes to bring that same experience to Los Angeles (as he did last year in Chicago) and showcase the diversity – in both geography and styles – that the region exemplifies.” We are previewing Pizza City Fest Los Angeles in multiple segments leading up to the event. Today we’ll meet Founder, Steve Dolinsky.

Our own Chef Andrew Gruel, the menu-maker behind the full-service Calico Fish House (in Huntington Beach) and also the founder of Big Parm (New Jersey-style pizza) in the Mess Hall in Tustin provides another timely and informative “Ask the Chef” segment where Chef Andrew responds to listeners thoughtful inquiries. Bring on the sweet and succulent shrimp, always a popular menu item. Chef Andrew tells us about the appeal of Fair Trade, 100 percent traceable wild blue Mexican shrimp.

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

Eric Klein of Wolfgang Puck Catering

We first introduced Chef Eric Klein to the listeners of the “SoCal Restaurant Show” when he was the high- profile Executive Chef and Partner of Spago Las Vegas in the Forum Shops. Later Chef Eric transitioned (with a major promotion) to Senior Vice President Culinary – Partner at Wolfgang Puck Catering based at the Dolby Theater in Hollywood.

Every year for over two-decades Wolfgang Puck Catering has had the honor and great responsibility of providing all celebratory food and beverage for the prestigious Governors Ball following the Academy Awards ceremony. 2023 is the 29th year celebration of the Governors Ball. As for the past several years this luxe menu was created by Wolfgang Puck and Eric Klein. The pastry design is by Kamel Guechida and Gary Larduinat. This year the Oscars return to the Dolby Theater in Hollywood on Sunday, March 12th.

Wolfgang Puck is flying in his Executive Chef at CUT London, Elliott Grover, to prepare Fish and Chips and oversee the Beef Wellington Carving Station. New creations for this year are the Ma Maison Chicken Salad and Wolfgang’s spin on Chicken & Waffles.

Chef Eric takes a break from his active kitchens to join us.

Michael and Kwini Reed of Poppy and Seed

“Come celebrate and be part of the sixth annual Masters of Taste, as L.A.’s premier outdoor, luxury food and beverage festival returns and will be taking place on Sunday, April 2nd, 2023, from 3:00 pm to 7:00 pm on the field of the iconic Pasadena Rose Bowl. 100% of the proceeds will directly benefit Union Station Homeless Services, a non-profit organization celebrating 50 years of providing homeless services and housing for thousands of neighbors.”

“Masters of Taste is introducing Chef Michael Reed and Kwini Reed as Hosts of Masters of Taste 2023 which also marks the 6th Anniversary of this celebrated event. Masters of Taste 2023 Culinary Master and Host Chef Michael Reed is a classically trained chef and restaurateur, who has spent 19 years as a chef for restaurants across New York and Los Angeles. Today, Chef Reed is the co-owner and Executive Chef behind two Los Angeles restaurants, Poppy + Rose of Downtown Los Angeles, and Anaheim’s Poppy & Seed. In addition to the two concepts, Chef Reed and his wife and co-owner, Kwini Reed also run an upscale catering company, Root of All Food.”

“In 2011, Chef Reed and Kwini Reed jointly created the high-end catering company, Root of All Food which specializes in high-end boutique catering, in-home cooking and events, and catering to Southern California. During the summer of 2014, Reed opened DTLA brunch darling, Poppy + Rose, a restaurant that specializes in classic American diner-fare made from scratch with a seasonal menu. He owns the restaurant alongside his wife, Kwini Reed. In 2021, Poppy & Seed opened, branching more upscale service and cuisine in a modern greenhouse setting. Located in the Anaheim Packing District, Poppy & Seed features a menu of refined American fare.”

“The sixth annual Masters of Taste 2023 is expected to bring over 3,000 food and beverage enthusiasts together for one afternoon to celebrate this exhilarating festival, which will include the finest fare from over 100 Culinary Masters and restaurants, delectable sweets prepared by L.A.’s top Sweet Masters, top Beverage Masters who will be featuring signature handcrafted cocktail tastings from over 25 spirit brands and top cocktail bars, a premier 50-Yard-Line Cocktail Bar, select wineries, local craft breweries, cold-pressed juices, cold brew coffee, live entertainment and much, much more.”

Ticket Information: Masters of Taste 2023 will take place on Sunday, April 2nd, 2023, and this is a 21+ event. A VIP Power Hour will be held from 3:00 pm to 4:00 pm and General Admission will be from 4:00 pm to 7:00 pm.

Chef Michael Reed and Kwini Reed are our guests.

Amar Santana at the Finale of Top Chef

Bravo’s “Top Chef” debuts its 20th season with “World All-Stars” in London, on Thursday evening, March 9th. The new season of the Emmy-winning series feature 16 of its greatest competitors, representing 11 different “Top Chef” versions around the world. The chefs will battle it out throughout scenic London, before the grand finale in Paris. Orange County’s own Chef Amar Santana (Vaca adjacent to South Coast Plaza and Broadway by Amar Santana in Laguna Beach) will be one of the esteemed returning Cheftestants.

Chef Amar is a “Top Chef” veteran and characterized as a fierce competitor. In a spectacular and memorable finale he was judged the 1st runner up for “Top Chef” Season 13 – California narrowly missing the coveted top spot. He was then invited back for “Top Chef” Season 18 – Portland as a member of the elite judging panel.

Chef Amar takes a break from his busy kitchens to join us with a preview of “Top Chef” Season 20 – London.

Sail in style with Chef Amar on a premium Douro River Valley (a UNESCO World Heritage Site) cruise for 7 nights (starting November 5th.) around Porto, Portugal (the City of Bridges) on a Uniworld boutique river cruise. Also a visit to Spain’s glorious city of Salamanca. On-board cooking classes with Chef Amar will feature fresh, regional produce. Also learn the art of Spanish winemaking and Ports from Porto with visits to some of Chef Amar’s favorite wineries in the region featured on the Wine Lists at Vaca and Broadway by Amar Santana.

Steve Dolinsky and Andreew Gruel

“The inaugural, first of its kind Pizza City Fest Los Angeles will take place April 29-30, 2023 at L.A. LIVE – Downtown Los Angeles’ Sports and Entertainment District – offering fans the unique opportunity to sample pizzas from Southern California’s best pizza makers all in one location over two days. Steve Dolinsky – a 13-time James Beard Award-winning food reporter and “The Food Guy” at NBC 5 Chicago – has turned his love of pizza into an all-encompassing endeavor. Now he hopes to bring that same experience to Los Angeles (as he did last year in Chicago) and showcase the diversity – in both geography and styles – that the region exemplifies.”

“I’ve seen the L.A. pizza scene explode recently, having visited about 60 places while researching over the past year,” said Dolinsky. “But with so much great pizza spread out from Santa Barbara to San Diego, there needed to be a way to highlight these artisans all in one place. Not only will we do that, but we’ll also bring together some of the most talented local pizza pros to share their knowledge and expertise with home cooks.”

We are previewing Pizza City Fest Los Angeles in multiple segments leading up to the event. Today we’ll meet the Founder of Pizza City Fest Los Angeles, Steve Dolinsky.

Tickets for Pizza City Fest Los Angeles start at $95. For more information and to purchase tickets, please visit Pizza City’s Ticketing page or call 1-877-234-8425.

Chef Andrew Gruel of Big Parm and the Calico Fish House

Our own Chef Andrew Gruel, the menu-maker behind the recently launched, full-service Calico Fish House (in the Sunset Beach area of Huntington Beach) and also the founder of Big Parm (New Jersey-style pizza) in the Mess Hall in Tustin provides another timely and informative “Ask the Chef” segment where Chef Andrew responds to listeners thoughtful inquiries.

Bring on the sweet and succulent shrimp, always a popular menu item. Chef Andrew tells us about the appeal of Fair Trade, 100 percent traceable wild blue Mexican shrimp.

Chef Andrew and Lauren Gruel have a new fast casual concept, Burger 101, coming soon to the 2-level, Kitchen United complex on the 3rd St. Promenade in Santa Monica. It’s Chef Andrew’s version of a value-priced, honest burger (and loaded fries) using quality ingredients including a premium burger patty sourced from West Coast Prime Meats. He’ll also launch a casual Mexican concept there, Lolo’s Tacos, specializing in clean and simple tacos, burritos and standout specialty sauces.

Podcasts

Segment One: Show Preview with Executive Producer & Co-Host Andy Harris
Segment Two: Chef Eric Klein, Senior Vice President Culinary & Partner, Wolfgang Puck Catering. The Oscars’ Governors Ball Cuisine
Segment Three: Masters of Taste Preview with Hosts and Culinary Masters Chef Michael Reed and Kwini Reed Part One
Segment Four: Masters of Taste Preview with Hosts and Culinary Masters Chef Michael Reed and Kwini Reed Part Two
Segment Five: Chef Amar Santana of Vaca and Broadway. Cheftestant for Bravo’s “Top Chef” Season 20 London Part One
Segment Six: Chef Amar Santana of Vaca and Broadway. Cheftestant for Bravo’s “Top Chef” Season 20 London Part Two
Segment Seven: Pizza City Fest Los Angeles Preview with Founder Steve Dolinsky
Segment Eight: Chef Andrew Gruel, Co-Host, with “Ask the Chef”

Show 514, February 25, 2023: Show Preview with Executive Producer & Co-Host Andy Harris

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SoCalGas is hosting the 10th Annual SoCalGas Foodservice Equipment Expo (2 days) on Tuesday, April 25th and Wednesday, April 26th from 10:00 a.m. to 3:00 p.m. at the SoCalGas Energy Resource Center in Downey. “With no-cost registration, the 10th annual Foodservice Equipment Expo provides an opportunity to Reconnect, Rebuild, and Innovate at one of the industry’s largest West Coast showcases of natural gas and energy-efficient commercial foodservice equipment. Leading industry manufacturers will display and demonstrate their brands as attendees visit booths and live-action cooking stations, sample artisan foods cooked on a variety of natural gas equipment, network, and learn about available rebates.” SoCalGas Co.’s Gina Christian (Foodservice Technical Specialist) and Carmen Oliver (Customer Programs Advisor) are our guides. Also joining us is SoCalGas’ Joe Frausto, the On-Bill Financing Program Manager, to explain the SoCal Gas program offering interest free financing for the purchase and installation of equipment covered by SoCalGas’ energy efficiency programs.

“The inaugural, first of its kind Pizza City Fest Los Angeles will take place April 29-30, 2023 at L.A. LIVE – Downtown Los Angeles’ Sports and Entertainment District – offering fans the unique opportunity to sample pizzas from Southern California’s best pizza makers all in one location over two days. Steve Dolinsky – a 13-time James Beard Award-winning food reporter and “The Food Guy” at NBC 5 Chicago – has turned his love of pizza into an all-encompassing endeavor. Now he hopes to bring that same experience to Los Angeles (as he did last year in Chicago) and showcase the diversity – in both geography and styles – that the region exemplifies.” We are previewing Pizza City Fest Los Angeles in multiple segments leading up to the event. Today we’ll meet the team from El Segundo Brewing Co’s Slice and Pint in El Segundo one of Steve Dolinsky’s hand-picked pizzerias of distinction sampling their slices on Saturday, April 29th.

“The 15th Anniversary of Orange County Restaurant Week returns on Sunday, March 5 and runs through Saturday, March 11. This year’s event highlights more than 165 restaurants that have crafted thoughtful menus and cocktails designed to showcase Orange County’s diverse dining options.” Chef/Restauranteur Ross Pangilinan is participating in OC Restaurant Week with Terrace By Mix Mix and Populaire at South Coast Plaza, and Verdant at the Orange County Museum of Art. Chef Ross joins us with all his enticing OC Restaurant Week menu highlights.

“The delicious flavors and aromas of chocolate will “Indulge the Senses” at the Big Island Chocolate Festival (Hawaii) April 28-29 at the Waikoloa Beach Marriott Resort & Spa. The “Indulge the Senses with Chocolate” theme marks the festival’s 10th anniversary. In-person activities include culinary demonstrations for the home cook, cacao growing and processing seminars by industry experts, a new VIP-PLUS pre-gala Sunset & Pupu Pairing and a festive evening gala with culinary booths, chocolate fountain, entertainment, dancing, a silent auction and some surprises! Guests can enjoy unlimited wine, beer and a custom spritzer by Ola Brew, iced tea and coffee. A general admission gala ticket is $99 while a VIP-PLUS ticket is $189. Also available are specially priced event room packages at the Waikoloa Beach Marriott Resort. The Waikoloa Beach Marriott Resort’s John Dominguez (Director of Sales and Marketing) joins us with the details of the special Hotel Packages.

Our own Chef Andrew Gruel, the menu-maker behind the recently launched, full-service Calico Fish House (in Huntington Beach) and also the founder of Big Parm (New Jersey-style pizza) in the Mess Hall in Tustin provides another timely and informative “Ask the Chef” segment where Chef Andrew responds to listeners thoughtful inquiries. We’re picking up the conversation about some tipping oddities. Some full-service restaurants are now adding a “Mandatory Service Charge” to restaurant bills for parties of less than 6 guests. Is this a tip ? Does the server get all of this? What about a 4 to 5 per cent surcharge sometimes now added for “employee health care”? What’s right? We’ll ask the chef.

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

Podcast: Play in new window | Download

Subscribe: RSS

Show 514, February 25, 2023: Chef Andrew Gruel, Co-Host, with “Ask the Chef”

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Chef Andrew Gruel of Big Parm and the Calico Fish House

Our own Chef Andrew Gruel, the menu-maker behind the recently launched, full-service Calico Fish House (in the Sunset Beach area of Huntington Beach) and also the founder of Big Parm (New Jersey-style pizza) in the Mess Hall in Tustin provides another timely and informative “Ask the Chef” segment where Chef Andrew responds to listeners thoughtful inquiries.

We’re picking up the conversation about some tipping oddities. Some full-service restaurants are now adding a “Mandatory Service Charge” to restaurant bills for parties of less than 6 guests. Is this a tip? Does this all go to the server? What about a 4 to 5 per cent surcharge added for “employee health care”? What’s right? We’ll ask the chef.

Chef Andrew and Lauren Gruel have a new fast casual concept, Burger 101, coming soon to the 2-level, Kitchen United complex on the 3rd St. Promenade in Santa Monica. It’s Chef Andrew’s version of a value-priced, honest burger (and loaded fries) using quality ingredients including a premium burger patty sourced from West Coast Prime Meats. He’ll also launch a casual Mexican concept there, Lolo’s Tacos, specializing in clean and simple tacos, burritos and standout specialty sauces.

Podcast: Play in new window | Download

Subscribe: RSS