Show 435, July 24, 2021: Show Preview with Executive Producer & Co-Host Andy Harris

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

Azucar, located in La Serena Villas in Palm Springs, is a hidden gem of a boutique dining experience. They serve modern contemporary cuisine (American, Mediterranean and Spanish flavors) to a sophisticated, adults-only crowd, focusing on flavor utilizing high quality and local ingredients. Azucar offers outdoor seating by the beautiful La Serena Villas pool and on their designed rooftop deck with a view. Reservations are politely recommended. “Sugar High Rooftop Lounge at La Serena Villas is a great mix of Boho chic meets cool Palm Springs. The little desert oasis sits atop the fresh and vibrant restaurant Azucar. It is the perfect slice of heaven to sip on amazing cocktails and nosh on appetizers. You can have all this while surrounded by the breathtaking San Jacinto mountains.” General Manager Laura Slipak is our guest providing the overview of the property.

“Long Beach residents and visitors alike are in for a treat as dozens of local restaurants and food retailers will offer unique, over-the-top Burgers and value-priced Burger Offers when the inaugural Long Beach Burger Week lau launches August 1-8, 2021.” Chef Ross Pangilinan of Remix Kitchen Bar in the Long Beach Exchange is one of the participating restaurants in the inaugural Long Beach Burger Week. ReMix is a modern version of the acclaimed Mix Mix Kitchen Bar by esteemed Chef Ross Pangilinan. For Long Beach Burger Week Chef Ross is featuring French Burger Sliders with shallot marmalade, bacon, melted brie, truffle aioli and served with fries. Chef Ross Pangilinan joins us with spatula securely in hand.

The Greater Palm Springs Convention & Visitors Bureau launched the digital Summer Eats Pass in early June to help support local restaurants, while also providing deals and offerings to the community and visitors. Each time diners use the pass to check in to a local eatery, they become eligible for a weekly drawing to win a $50 gift card to a local restaurant. To unlock the savings, guests can download a free mobile pass to access exclusive offers from Greater Palm Springs restaurants. Offers range from special prix fixe menus to free items with purchases.” Boozehounds (“Where dogs bring their humans,”) an ambitious newly opened, dog-friendly dining establishment with a serious bar program in Palm Springs is part of the Summer Eats Pass. Co-owner Bryan Rogers joins in the conversation along with Davis Meyer of the Greater Palm Springs CVB.

The 2021 OC Fair opened the gates on Friday, July 16th. Opening Weekend was sold out. Outrageous Fair Food is always a mouthwatering highlight. What crazy edible will they next put on a stick? One of the all-star Fair Food personalities is the well-traveled Midway Gourmet, Chef Dominic Palmieri of Biggy’s fame on the RCS Carnival Midway. We’ll find out what indulgent deliciousness Chef Dominic is cooking up now through August 15th.

“Long Beach residents and visitors alike are in for a treat as dozens of local restaurants and food retailers will offer unique, over-the-top Burgers and value-priced Burger Offers when the inaugural Long Beach Burger Week launches August 1-8, 2021.” Proprietor & Chef Joey Rooney of The Cooked Duck on Pacific Coast Highway is a participating restaurant in Long Beach Burger Week. It’s an easygoing and popular neighborhood restaurant for Breakfast and Lunch serving generous portions of properly prepared comfort foods. For Long Beach Burger Week Chef Joey is featuring his Fritos Chili Cheddar Burger with Texas chili, caramelized onions, cheddar cheese and topped with Fritos Corn Chips for the perfect crunch. Restaurateur Joey Rooney joins us with a Fritos Chili Cheddar Burger 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 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 continued survival of restaurants during the initial, highly fluid stages of the hoped-for recovery. Chefs typically prefer to cook with natural gas at their restaurants. Some USA cities have been making moves to phase out natural gas connections to residences and businesses with the hope of reducing carbon emissions. Chef Andrew shares his thoughts.

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

Play

July 24: Azucar, Long Beach Burger Week with Remix Kitchen Bar and the Crooked Duck, Palm Springs Summer Eats Pass, the Midway Gourmet

Podcasts

Segment One: Show Preview with Executive Producer & Co-Host Andy Harris
Segment Two: Laura Slipak, General Manager, Azucar Restaurant and La Serena Villas, Palm Springs
Segment Three: Chef Ross Pangilinan, Remix Kitchen Bar, Long Beach Exchange, Long Beach
Segment Four: Greater Palm Springs Summer Eats Pass with Davis Meyer and Restaurateur Bryan Rogers of Boozehounds
Segment Five: Chef Dominic Palmieri, “The Midway Gourmet” at the OC Fair Part One
Segment Six: Chef Dominic Palmieri, “The Midway Gourmet” at the OC Fair Part Two
Segment Seven: Chef & Proprietor Joey Rooney, The Crooked Duck, Long Beach
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.

Azucar, located in La Serena Villas in Palm Springs, is a hidden gem of a boutique dining experience. They serve modern contemporary cuisine (American, Mediterranean and Spanish flavors) to a sophisticated, adults-only crowd, focusing on flavor utilizing high quality and local ingredients. Azucar offers outdoor seating by the beautiful La Serena Villas pool and on their designed rooftop deck with a view. Reservations are politely recommended. “Sugar High Rooftop Lounge at La Serena Villas is a great mix of Boho chic meets cool Palm Springs. The little desert oasis sits atop the fresh and vibrant restaurant Azucar. It is the perfect slice of heaven to sip on amazing cocktails and nosh on appetizers. You can have all this while surrounded by the breathtaking San Jacinto mountains.” General Manager Laura Slipak is our guest providing the overview of the property.

“Long Beach residents and visitors alike are in for a treat as dozens of local restaurants and food retailers will offer unique, over-the-top Burgers and value-priced Burger Offers when the inaugural Long Beach Burger Week launches August 1-8, 2021.” Chef Ross Pangilinan of Remix Kitchen Bar in the Long Beach Exchange is one of the participating restaurants in the inaugural Long Beach Burger Week. ReMix is a modern version of the acclaimed Mix Mix Kitchen Bar by esteemed Chef Ross Pangilinan. For Long Beach Burger Week Chef Ross is featuring French Burger Sliders with shallot marmalade, bacon, melted brie, truffle aioli and served with fries. Chef Ross Pangilinan joins us spatula securely in hand.

The Greater Palm Springs Convention & Visitors Bureau launched the digital Summer Eats Pass in early June to help support local restaurants, while also providing deals and offerings to the community and visitors. Each time diners use the pass to check in to a local eatery, they become eligible for a weekly drawing to win a $50 gift card to a local restaurant. To unlock the savings, guests can download a free mobile pass to access exclusive offers from Greater Palm Springs restaurants. Offers range from special prix fixe menus to free items with purchases.” Boozehounds (“Where dogs bring their humans”,) an ambitious newly opened, dog-friendly dining establishment with a serious bar program in Palm Springs is part of the Summer Eats Pass. Co-owner Bryan Rogers joins in the conversation along with Davis Meyer of the Greater Palm Springs CVB.

The 2021 OC Fair opened the gates on Friday, July 16th. Opening Weekend was sold out. Outrageous Fair Food is always a mouthwatering highlight. What crazy edible will they next put on a stick? One of the all-star Fair Food personalities is the well-traveled Midway Gourmet, Chef Dominic Palmieri of Biggy’s fame on the RCS Carnival Midway. We’ll find out what indulgent deliciousness Chef Dominic is cooking up now through August 15th.

“Long Beach residents and visitors alike are in for a treat as dozens of local restaurants and food retailers will offer unique, over-the-top Burgers and value-priced Burger Offers when the inaugural Long Beach Burger Week launches August 1-8, 2021.” Proprietor & Chef Joey Rooney of The Cooked Duck on Pacific Coast Highway is a participating restaurant in Long Beach Burger Week. It’s an easygoing and popular neighborhood restaurant for Breakfast and Lunch serving generous portions of properly prepared comfort foods. For Long Beach Burger Week Chef Joey is featuring his Fritos Chili Cheddar Burger with Texas chili, caramelized onions, cheddar cheese and topped with Fritos Corn Chips for the perfect crunch. Restaurateur Joey Rooney joins us with a Fritos Chili Cheddar Burger 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 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 continued survival of restaurants during the initial, highly fluid stages of the hoped-for recovery. Chefs typically prefer to cook with natural gas at their restaurants. Some USA cities have been making moves to phase out natural gas connections to residences and businesses with the hope of reducing carbon emissions. Chef Andrew shares his thoughts.

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

Azucar, located in La Serena Villas in Palm Springs, is a hidden gem of a boutique dining experience. They serve modern contemporary cuisine (American, Mediterranean and Spanish flavors) to a sophisticated, adults-only crowd, focusing on flavor utilizing high quality and local ingredients. Azucar offers outdoor seating by the beautiful La Serena Villas pool and on their designed rooftop deck with a view. Reservations are politely recommended.

Sugar High Rooftop Lounge at La Serena Villas is a great mix of Boho chic meets cool Palm Springs. The little desert oasis sits atop the fresh and vibrant restaurant Azucar. It is the perfect slice of heaven to sip on amazing cocktails and nosh on appetizers. You can have all this while surrounded by the breathtaking San Jacinto mountains.”

“Originally built in 1933, La Serena Villas sits on over an acre of beautiful landscaped grounds in the heart of downtown Palm Springs, walking distance to the famous Palm Canyon Drive, where you will find the best restaurants, boutiques and galleries.”

“Redeveloped as a luxury hotel with 18 guest rooms in 2016 by award -winning architect, May Sung, with all the modern amenities of a 5-star hotel. Each piece of furniture, all materials and finishes have been carefully hand- picked by interior design group, Avenue Interior Design.”

“The stunning San Jacinto Mountains are the backdrop for this luxury boutique hotel. The secluded private villas each have a private patio, complete with a romantic claw foot tub, fire-pit, and built-in benches.”

Laura Slipak, the General Manager of both La Serena Villas and Azucar restaurant is our guest.

Ross Pangilinan of Mix Mix Kitchen Bar

“Long Beach residents and visitors alike are in for a treat as dozens of local restaurants and food retailers will offer unique, over-the-top Burgers and value-priced Burger Offers when the inaugural Long Beach Burger Week launches August 1-8, 2021.”

“Organized by local non-profit, Long Beach Food & Beverage and thanks to a generous grant from the City of Long Beach, executive director Terri Henry, who brought the original restaurant week to Long Beach with partners in 2014, felt that in addition to encouraging local and surrounding “foodies” to enjoy what the expanding Long Beach culinary community has to offer, events like Burger Week support the local economy and put “butts in seats” of our valued restaurants. “Now that we are a registered 501c3 non-profit and have support, we decided to mix things up a little this year and put our efforts into a city-wide Long Beach Burger Week, because, hey, it’s summertime who doesn’t love a good burger?’,” Henry explained.”

“There are no tickets or passes to purchase. Burger lovers are invited to dine-in, take-out or have featured delivered from their favorite restaurants, or order from the websites of various pop-ups or home cottage businesses for pick-up. Participating restaurants, food businesses and offers can be found on the Long Beach Burger Week website”

Chef Ross Pangilinan of Remix Kitchen Bar in the Long Beach Exchange is one of the participating restaurants in the inaugural Long Beach Burger Week. ReMix is a modern version of the acclaimed Mix Mix Kitchen Bar by esteemed Chef Ross Pangilinan. His third Southern California concept has combined Mix Mix signature dishes with a complete new assortment of food offerings.

Chef Ross is featuring French Burger Sliders with shallot marmalade, bacon, melted brie, truffle aioli and served with fries.

The Sliders are served with the guest’s choice of a beer or soft drink.

Chef Ross Pangilinan joins us spatula securely in hand.

Davis Meyer of the Greater Palm Springs Convention and Visitors Bujreau

The Greater Palm Springs Convention & Visitors Bureau launched the digital Summer Eats Pass in early June to help support local restaurants, while also providing deals and offerings to the community and visitors. Each time diners use the pass to check in to a local eatery, they become eligible for a weekly drawing to win a $50 gift card to a local restaurant. To unlock the savings, guests can download a free mobile pass to access exclusive offers from Greater Palm Springs restaurants. Offers range from special prix fixe menus to free items with purchases.”

“We’re thrilled to be able to offer the Summer Eats Pass to encourage the community and visitors to help support our local restaurant scene and even encourage exploration of new favorites,” said Davis Meyer, Director of Partnership. “Despite a challenging year for the restaurant industry, Greater Palm Springs offers a rich and diverse culinary scene with a variety of new offerings available for people to experience this summer.”

Boozehounds (“Where dogs bring their humans”,) an ambitious newly opened, dog-friendly dining establishment with a serious bar program in Palm Springs is part of the Summer Eats Pass. Co-owner Bryan Rogers joins in the conversation along with Davis Meyers of the Greater Palm Springs CVB.

Dominic Palmieri of Midway Gourmet

The 2021 OC Fair opened the gates on Friday, July 16th. The first Weekend was a complete sellout. Outrageous Fair Food is always a mouthwatering highlight. What crazy edible will they next put on a stick? One of the all-star, Fair Food personalities is the well-traveled Midway Gourmet, Chef Dominic Palmieri of Biggy’s fame on the RCS Carnival Midway.

Chef Dominic has noticed a taste trend in addition to the continuing appeal of spicy flavors. That’s sour. The creative minds at The Midway Gourmet have found spicy & sour inspiration and now perfected the all-new Hot Cheeto-n-Cheese Pickles which debuts at the OC Fair. It’s premium dill pickle chips smothered in cheese sauce and then topped with crunchy Hot Cheetos.

Also a juicy, Hot Cheeto-n-Cheese Burger with premium Angus beef. It’s a flame-grilled charbroiled burger sandwiched between a toasted buttery bun dipped in melted cheddar cheese then rolled in ground-up hot Cheetos. The burger is then topped with melted cheese and whole crunchy hot Cheetos.

For those hot Summer days consider the Watermelon Taco topped with refreshing Dole Whip and Tajin.

We’ll find out what other indulgent deliciousness Chef Dominic is cooking up now through August 15th with Chef Dominic.

Joey Rooney of the Crooked Duck

“Long Beach residents and visitors alike are in for a treat as dozens of local restaurants and food retailers will offer unique, over-the-top Burgers and value-priced Burger Offers when the inaugural Long Beach Burger Week launches August 1-8, 2021.”

“Organized by local non-profit, Long Beach Food & Beverage and thanks to a generous grant from the City of Long Beach, executive director Terri Henry, who brought the original restaurant week to Long Beach with partners in 2014, felt that in addition to encouraging local and surrounding “foodies” to enjoy what the expanding Long Beach culinary community has to offer, events like Burger Week support the local economy and put “butts in seats” of our valued restaurants. “Now that we are a registered 501c3 non-profit and have support, we decided to mix things up a little this year and put our efforts into a city-wide Long Beach Burger Week, because, hey, it’s summertime who doesn’t love a good burger?’,” Henry explained.”

“There are no tickets or passes to purchase. Burger lovers are invited to dine-in, take-out or have featured delivered from their favorite restaurants, or order from the websites of various pop-ups or home cottage businesses for pick-up. Participating restaurants and other types of food businesses and offers are on LB Burger Week’s site.

Proprietor & Chef Joey Rooney of The Cooked Duck on Pacific Coast Highway is a participating restaurant in Long Beach Burger Week. It’s an easygoing and popular neighborhood restaurant for Breakfast and Lunch serving generous portions of properly prepared comfort foods. They are known for coffee, breakfast specialties, sandwiches and, of course, burgers. Beer and wine are on the menu, too, along with wine-based cocktails.

For Long Beach Burger Week Chef Joey is featuring his Fritos Chili Cheddar Burger with Texas chili, caramelized onions, cheddar cheese and topped with Fritos Corn Chips for the perfect crunch.

Restaurateur Joey Rooney joins us with a Fritos Chili Cheddar Burger in hand.

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. 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 continued survival of restaurants during the initial, highly fluid stages of the hoped-for recovery. Genuine concerns remain…

Chefs typically prefer to cook with clean-burning, natural gas at their restaurants. Some USA cities have been making moves to phase out natural gas connections to residences and businesses with the hope of possibly reducing carbon emissions. Chef Andrew shares his informed thoughts.

Chef Andrew also reports on the progress of his new ambitious Save the Brave Burger” fundraiser for Summer to benefit Veterans with PTS.

Podcasts

Segment One: Show Preview with Executive Producer & Co-Host Andy Harris
Segment Two: Laura Slipak, General Manager, Azucar Restaurant and La Serena Villas, Palm Springs
Segment Three: Chef Ross Pangilinan, Remix Kitchen Bar, Long Beach Exchange, Long Beach
Segment Four: Greater Palm Springs Summer Eats Pass with Davis Meyer and Restaurateur Bryan Rogers of Boozehounds
Segment Five: Chef Dominic Palmieri, “The Midway Gourmet” at the OC Fair Part One
Segment Six: Chef Dominic Palmieri, “The Midway Gourmet” at the OC Fair Part Two
Segment Seven: Chef & Proprietor Joey Rooney, The Crooked Duck, Long Beach
Segment Eight: Co-Host Chef Andrew Gruel of the Slapfish Restaurant Group with “Ask the Chef”

Show 332, July 13, 2019: Chef Dominic Palmieri, The Midway Gourmet, OC Fair 2019

Dominic Palmieri of Midway GourmetThe 2019 OC Fair opened the gates on Friday, July 12th. Outrageous Fair Food is always a mouthwatering highlight. What crazy edible will they next put on a stick? One of the all-star, Fair Food personalities is the well-traveled Midway Gourmet, Chef Dominic Palmieri of Biggy’s fame on the RCS Carnival Midway.

Chef Dominic has noticed a taste trend in addition to the continuing appeal of spicy flavors. That’s sour. The creative minds at The Midway Gourmet have found spicy & sour inspiration and now perfected the “Crunchy Flaming Hot Pickle” which debuts at the OC Fair. “This is a massive jumbo dill pickle cored out, filled with ground crunchy flaming hot Cheetos and then topped with whole crunchy flaming hot Cheetos and cheese.”

Today, July 13th, is National French Fry Day. All manner of fries (garlic fries, tater tots…) are available on the RCS Midway including Biggy’s Colossal Curly Fries and the new Caramel Crack Fries.

We’ll find out what other indulgent deliciousness Chef Dominic is cooking up for July 12th through August 11th.

Play

Show 137, September 5, 2015: Show Preview with Guest Host Chef Andrew Gruel & Executive Producer & Co-Host Andy Harris

Thanks for sharing your Labor Day Weekend with us!

Andrew GruelExecutive Chef Andrew Gruel of the rapidly growing Slapfish empire with restaurants in Huntington Beach, Laguna Beach, Newport Beach, LAX, and now, Irvine at UCI, is back as today’s special Guest Host.

Next a tantalizing preview of Saturday’s festive and appropriately loaded show and not, with apologies, for dieters. With any luck we will always leave you hungry and thirsty. In our case that’s probably a good thing…

Premium tea is gaining traction at better restaurants everywhere. Steve Schwartz, a Master Tea Blender, is our guest. Steve is serious about tea! He’s the incredibly knowledgeable proprietor of the locally-based, Art of Tea. For starters Art of Tea supplies Bestia, Pizzeria Mozza, Sotto, Son of a Gun, and many more fine restaurants. We’ll also learn about the the intriguing 8 Minute Digital Detox with Tea.”

We last chatted with the Midway Gourmet, Dominic Palmieri, at the beginning of the 125th Anniversary OC Fair. His standout new item at Biggy’s, located on the Midway at The Fair, was as Bacon-Wrapped Pork Belly on a stick. Now it’s on to the L.A. County Fair through Sept. 27th. We’ll find out what’s on the menu for the L.A. County Fair and get the post-Fair results for Orange County’s “One Big Party.”

If you’re a fan of bouillabaisse, the celebrated fresh seafood stew from Provence, then you need to plan your evening at Marche Moderne in South Coast Plaza. Nightly from September 10th through Sunday, September 20th is their annual Bouillabaisse 2015 festival! It’s an occasion worthy of celebration.

After 25 years in business, The Halal Guys are expanding from New York’s City’s most popular food cart to its first West Coast brick-and-mortar fast casual location in Costa Mesa. In New York the cart is famous for “The Never-Ending Line.” Well-known for its gyro sandwiches, chicken-and-rice platters and mystery white sauce, The Halal Guys menu offers a mix of various Middle Eastern dishes. The area franchisee for SoCal, Thomas Pham, joins us.

East Coasters particularly enjoy their clams of which there are two main varieties. You hear Easterners long for Ispswich Belly Clams. There is also the revered white clam pizza to consider. We’ll now get the basics of Clam 411 from our own, and highly knowledgeable, Chef Andrew Gruel. This is no shell game…

All of this and lots more absolutely incredible deliciousness on Saturday’s show!

Play

Show 137, September 5, 2015: Dominic Palmieri, Midway Gourmet

Dominic Palmieri of Midway GourmetWe last chatted with the Midway Gourmet, Dominic Palmieri, at the beginning of the 125th Anniversary OC Fair. His standout new item at Biggy’s, located on the Midway at The OC Fair was as Bacon-Wrapped Pork Belly on a stick.

Now it’s on to the L.A. County Fair through Sept. 27th. The theme is “Mind Blowing Fun.” We’ll find out what’s on the menu for the L.A. County Fair and get the post-Fair results for Orange County’s One Big Party.”

Look for Biggy’s and Dominic’s other food booths on the RCS Midway located near the Yellow Gate at the L.A. County Fair. He even serves a popular hamburger with a tasty gluten-free bun.

Play

September 5: Andrew Gruel, Art of Tea, Midway Gourmet, Marche Moderne, Halal Guys

Podcasts

Segment One: Show Preview with Guest Host Chef Andrew Gruel & Executive Producer & Co-Host Andy Harris
Segment Two: Steve Schwartz, Master Tea Blender, Art of Tea Part One
Segment Three: Steve Schwartz, Master Tea Blender, Art of Tea Part Two
Segment Four: Dominic Palmieri, Midway Gourmet Part One
Segment Five: Dominic Palmieri, Midway Gourmet Part Two
Segment Six: Chef / Proprietor Florent Marneau, Marche Moderne
Segment Seven: The Halal Guys, Thomas Pham, SoCal Franchisee
Segment Eight: Chef Andrew Gruel, Slapfish

Thanks for sharing your Labor Day Weekend with us!

Executive Chef Andrew Gruel of the rapidly growing Slapfish empire with restaurants in Huntington Beach, Laguna Beach, Newport Beach, LAX, and now, Irvine at UCI, is back as today’s special Guest Host.

Next a tantalizing preview of Saturday’s festive and appropriately loaded show and not, with apologies, for dieters. With any luck we will always leave you hungry and thirsty. In our case that’s probably a good thing…

Premium tea is gaining traction at better restaurants everywhere. Steve Schwartz, a Master Tea Blender, is our guest. Steve is serious about tea! He’s the incredibly knowledgeable proprietor of the locally-based, Art of Tea. For starters Art of Tea supplies Bestia, Pizzeria Mozza, Sotto, Son of a Gun, and many more fine restaurants. We’ll also learn about the the intriguing “8 Minute Digital Detox with Tea.”

We last chatted with the Midway Gourmet, Dominic Palmieri, at the beginning of the 125th Anniversary OC Fair. His standout new item at Biggy’s, located on the Midway at The Fair, was as Bacon-Wrapped Pork Belly on a stick. Now it’s on to the L.A. County Fair through Sept. 27th. We’ll find out what’s on the menu for the L.A. County Fair and get the post-Fair results for Orange County’s “One Big Party.”

If you’re a fan of bouillabaisse, the celebrated fresh seafood stew from Provence, then you need to plan your evening at Marche Moderne in South Coast Plaza. Nightly from September 10th through Sunday, September 20th is their annual Bouillabaisse 2015 festival! It’s an occasion worthy of celebration.

After 25 years in business, The Halal Guys are expanding from New York’s City’s most popular food cart to its first West Coast brick-and-mortar fast casual location in Costa Mesa. In New York the cart is famous for “The Never-Ending Line.” Well-known for its gyro sandwiches, chicken-and-rice platters and mystery white sauce, The Halal Guys menu offers a mix of various Middle Eastern dishes. The area franchisee for SoCal, Thomas Pham, joins us.

East Coasters particularly enjoy their clams of which there are two main varieties. You hear Easterners long for Ispswich Belly Clams. There is also the revered white clam pizza to consider. We’ll now get the basics of Clam 411 from our own, and highly knowledgeable, Chef Andrew Gruel. This is no shell game…

All of this and lots more absolutely incredible deliciousness on Saturday’s show!

Steve SchwartzPremium tea is gaining traction at the better restaurants everywhere. Steve Schwartz, a Master Tea Blender, is our guest. Steve is serious about tea! He’s the incredibly knowledgeable proprietor of the locally-based, Art of Tea. For starters Art of Tea supplies Bestia, Pizzeria Mozza, Sotto, Son of a Gun, and many more fine restaurants. We’ll also learn about the intriguing 8 Minute Digital Detox with Tea.”

Art of Tea is a tea importer and wholesaler based in Los Angeles. They hand blend and custom craft the world’s finest organic teas and botanicals. The Art of Tea’s products are carefully selected directly from growers, each one offering a unique story.

The seeds that formed the foundation of Art of Tea were first planted in 1996 when Steve Schwartz began his journey of extensive study in preventative medicine at the Ayurvedic Institute in New Mexico. Since then, Art of Tea has become a leading purveyor of organic and specialty teas. Each year Steve travels extensively, returning with rare and unique teas from around the world.

Steve Schwartz is recognized by many authoritative figures in the tea industry as a Master Tea Blender. He has blended award-winning teas under the Art of Tea brand and his blends have won awards offered under their private label program for tea companies around the world. His drive and passion for expanding people’s knowledge and history of tea is captivating. Steve has lectured sold out tea blending classes for World Tea Conventions and frequently travels to offer educational programs on tea and tea blending.

Through his travels in Asia, India, Africa and the Middle East, Steve and Art of Tea have developed close relationships with farmers and distributors. These personal relationships, a hallmark at Art of Tea, make possible the offering of top tier organic teas and select botanicals, while ensuring that both employees and teas are treated with great respect.

“At Art of Tea, our intensive care program combines aesthetics with passion, flavor and high quality control.”

Art of Tea offers Customized Tea Menus, Retail Teas, Pyramid Tea bag Line, Hospitality Tea Program, Customized Blends, Training and Private Label Programs.

Dominic Palmieri of Midway GourmetWe last chatted with the Midway Gourmet, Dominic Palmieri, at the beginning of the 125th Anniversary OC Fair. His standout new item at Biggy’s, located on the Midway at The OC Fair was as Bacon-Wrapped Pork Belly on a stick.

Now it’s on to the L.A. County Fair through Sept. 27th. The theme is “Mind Blowing Fun.” We’ll find out what’s on the menu for the L.A. County Fair and get the post-Fair results for Orange County’s One Big Party.”

“With my first OC Fair on the books, I fully appreciate all of the hard work that goes into creating this exciting summer tradition for 125 years. From the Deep-Fried Slim Fast Bar to a cattle drive down Harbor Boulevard to the cute piglets and beautiful competitive entries, the OC Fair is an amazing summer tradition that I am proud to have shared with more than one million guests and staff,” said OC Fair & Event Center CEO Kathy Kramer, who was appointed in January.

Biggy’s Meat Market (Dominic Palmieri) sold 2,500 pounds of Bacon-Wrapped Pork Belly skewers wrapped in 1.25 miles of thick-cut honey bacon plus 600 gluten-free burgers and 22,000 pounds of sausage.

Florent and Amelia Marneau of Marche Moderne at South Coast PlazaIf you’re a fan of bouillabaisse, the celebrated fresh seafood stew from Provence, then you need to head over to Marche Moderne in South Coast Plaza. Nightly from September 10th through Sunday, September 20th is their annual Bouillabaisse 2015 festival! It’s an occasion worthy of celebration.

Chef/Proprietor Florent Marneau flies in his fish from the South of France. In the bouillabaisse you’ll see Saint-Pierre, Daurade Royale or Seabream and Rouget or Rascasse. There is also a carefully selected group of Rose wines (available by the glass or bottle) to pair with the bouillabaisse.

Halal GuysAfter 25 years in business, The Halal Guys are expanding from New York’s City’s most popular food cart to its first West Coast brick-and-mortar fast casual location in Costa Mesa. In New York the cart is famous for “The Never-Ending Line.” Well-known for its gyro sandwiches, chicken-and-rice platters and mystery white sauce, The Halal Guys menu offers a mix of various Middle Eastern dishes.

The Halal Guys grew from its humble beginnings as a food cart on the streets of New York City to a global icon known as the largest American halal street food concept in the world. This Manhattan-based landmark was created by three like-minded men from Egypt who came to America in search of a lucrative life.

When Mohamed Abouelenein, Ahmed Elsaka and Abdelbaset Elsayed noticed many Muslim cab drivers in New York were looking for a place to buy meals in Manhattan, they created their first food cart and quickly grew into a leading tourist and native New Yorker destination for American Halal fare.

In 2013, The Halal Guys were ranked the most popular food truck reviewed on FourSquare and the third most Yelped restaurant in the United States in 2014.

The area franchisee for SoCal, Thomas Pham, joins us.

Andrew GruelEast Coasters particularly enjoy their clams of which there are two main varieties. You hear Easterners longing for Ispswich Belly Clams. There is also the revered white clam pizza to consider.

Clams are high in protein with a healthy shot of iron, too.

We’ll now get the basics of Clam 411 from our own, and highly knowledgeable, Chef Andrew Gruel.

This is no shell game…

Podcasts

Segment One: Show Preview with Guest Host Chef Andrew Gruel & Executive Producer & Co-Host Andy Harris
Segment Two: Steve Schwartz, Master Tea Blender, Art of Tea Part One
Segment Three: Steve Schwartz, Master Tea Blender, Art of Tea Part Two
Segment Four: Dominic Palmieri, Midway Gourmet Part One
Segment Five: Dominic Palmieri, Midway Gourmet Part Two
Segment Six: Chef / Proprietor Florent Marneau, Marche Moderne
Segment Seven: The Halal Guys, Thomas Pham, SoCal Franchisee
Segment Eight: Chef Andrew Gruel, Slapfish

Show 131, July 18, 2015: Show Preview with Guest Host Chef Andrew Gruel & Executive Producer & Co-Host Andy Harris

Andrew GruelExecutive Chef Andrew Gruel of the rapidly growing Slapfish empire with restaurants in Huntington Beach, Laguna Beach, Newport Beach, and now, LAX, is back as today’s special Guest Host.

Next a tempting preview of Saturday’s unconditionally jam-packed show. With any luck we will always leave you hungry and thirsty. In our case that’s probably a good thing…

The OC Fair is hosting One Big Party from July 17th to August 16th in celebration of its 125th anniversary with culinary creations to suit all palates. Foodies can enjoy wild and new fare mixed in with the traditional fair food. The word is already out on the new grilled, bacon-wrapped pork belly on a stick from Biggys. We’ll meet the creator, “The Midway Gourmet”!

The 4th Annual “I Love Poke Festival” was held last month at The Hilton Waterfront Beach Resort in Huntington Beach. The sold-out event brought poke connoisseurs and newcomers together to celebrate the Hawaiian delicacy, lifestyle and culture as 11 highly competitive chefs went head-to-head for the title of Best Poke. In the end, Chefs Chris Aure and “Big Mike” of Zarlitos Family Restaurant in National City staged a big upset over the OC chefs and came out on top with their spicy poke rendition. The victorious (and modest) Chef Chris is our guest.

The Wall Street Journal’s esteemed wine writer, Lettie Teague, asked the question in her May 22nd article, “What Goes Into Wine-Label Design? Will a fussy label hamper the sale of a cheap wine?” Our resident wine expert, Kyle Meyer of The Wine Exchange shares a few carefully-considered thoughts. Selling wine is his livelihood…

Our friends at The Museum of The American Cocktail are at it again. Their next Los Angeles evening is, Bombs Away! For the Sake of Sake.” It’s set for Wednesday, July 22nd at L.A.’s fine Vietnamese restaurant, The District by Hannah An. Presenter and Drinkmaster Roberto Loppi, Director of Wine, Scarpetta Beverly Hills will preside. He’s joined by MOTAC’s Philip Dobard for the preview.

Cheese Cave is a full-service, cut-to-order cheese shop in Claremont, California. It’s probably the finest in the Inland Empire and was founded in 2010. It’s proudly family-owned and operated by two sisters. Their Family has been in the dairy business for generations. You can also find boutique wines, handmade local beers, artisan salumi, chocolates, honey, olives, and crackers. Cheese Cave also creates custom cheese platters for your party! Co-Founder Marnie Clarke is with us.

Rick Reich’s Brix at The Shore brings a special taste of The Big Apple to the seaside community of Belmont Shore in Long Beach with its authentic pastrami sandwiches, intimate wine bar ambiance and thoughtful selection of craft beer. Rick also doubles as the establishment’s entertaining sommelier. He has an inspired wine or beer pairing for every item on his extensive menu. Rick’s an original…

All of this and lots more absolutely incredible deliciousness on Saturday’s show!

Play

Show 131, July 18, 2015: Dominic “The Midway Gourmet” Palmieri – The OC Fair.

Dominic Palmieri of Midway GourmetThe OC Fair is hosting One Big Party from July 17th to August 16th in celebration of its 125th anniversary with culinary creations to suit all palates. Foodies can enjoy wild and new fare mixed in with the traditional fair food.

The word is already out on the new grilled, Duroc bacon-wrapped pork belly on a stick from Biggys. It’s as crave-worthy as it sounds…Thanks to food writer Ann Marie Panoringan of The OC Weekly for the appreciated tip.

Biggys big hit from last year, The Big Rib, is back for an encore. It’s a 2-pound beef rib on a 17-inch bone (ala “the stick”). The weight is both the meat and the bone.

Their motto : Bringing Everything Delicious! From Gourmet Fare to Wild and Wacky Treats.

We’ll meet the creator, Dominic “The Midway Gourmet” Palmieri.

Play

July 18: Biggys, Zarlitos, Wine Exchange, Scarpetta Beverly Hills, Cheese Cave, Brix at the Shore

Podcasts

Segment One: Show Preview with Guest Host Chef Andrew Gruel & Executive Producer & Co-Host Andy Harris
Segment Two: Dominic “The Midway Gourmet” Palmieri – The OC Fair
Segment Three: Chef Chris Aure of Zarlitos Family Restaurant, National City
Segment Four: Kyle Meyer, Co-Proprietor, Wine Exchange, Santa Ana
Segment Five: MOTAC’s “Bombs Away! For the Sake of Sake”
Segment Six: Marnie Clarke, Co-Founder, Cheese Cave, Claremont
Segment Seven: Rick Reich, Brix At The Shore, Long Beach Part One
Segment Eight: Rick Reich, Brix At The Shore, Long Beach Part Two

Andrew GruelExecutive Chef Andrew Gruel of the rapidly growing Slapfish empire with restaurants in Huntington Beach, Laguna Beach, Newport Beach, and now, LAX, is back as today’s special Guest Host.

Next a tempting preview of Saturday’s jam-packed show. With any luck we will always leave you hungry and thirsty. In our case that’s probably a good thing…

The OC Fair is hosting “One Big Party” from July 17th to August 16th in celebration of its 125th anniversary with culinary creations to suit all palates. Foodies can enjoy wild and new fare mixed in with the traditional fair food. The word is already out on the new grilled, bacon-wrapped pork belly on a stick from Biggys. We’ll meet the creator!

The 4th Annual “I Love Poke Festival” was held last month at The Hilton Waterfront Beach Resort in Huntington Beach. The sold-out event brought poke connoisseurs and newcomers together to celebrate the Hawaiian delicacy, lifestyle and culture as 11 highly competitive chefs went head-to-head for the title of Best Poke. In the end, Chefs Chris Aure and “Big Mike” of Zarlitos Restaurant in National City staged a big upset over the OC chefs and came out on top with their spicy poke rendition. The victorious (and modest) Chef Mike is out guest.

The Wall Street Journal’s esteemed wine writer, Lettie Teague, asked the question in her May 22nd article, “What Goes Into Wine-Label Design? Will a fussy label hamper the sale of a cheap wine?” Our resident wine expert, Kyle Meyer of The Wine Exchange shares a few carefully-considered thoughts. Selling wine is his livelihood …

Our friends at The Museum of The American Cocktail are at it again. Their next Los Angeles evening is, “Bombs Away! For the Sake of Sake.” It’s set for Wednesday, July 22nd at L.A.’s fine Vietnamese restaurant, The District by Hannah An. Presenter and Drinkmaster Roberto Loppi, Director of Wine, Scarpetta Beverly Hills will preside. He’s joined by MOTAC’s Philip Dobard for the preview.

Cheese Cave is a full-service, cut-to-order cheese shop in Claremont, California. It’s probably the finest in the Inland Empire and was founded in 2010. It’s proudly family-owned and operated by two sisters. Their Family has been in the dairy business for generations. You can also find boutique wines, handmade local beers, artisan salumi, chocolates, honey, olives, and crackers. Cheese Cave also creates custom cheese platters for your party! Co-Founder Marnie Clarke is with us.

Rick Reich’s Brix at The Shore brings a special taste of The Big Apple to the seaside community of Belmont Shore in Long Beach with its authentic pastrami sandwiches, intimate wine bar ambiance and thoughtful selection of craft beer. Rick also doubles as the establishment’s entertaining sommelier. He has an inspired wine or beer pairing for every item on his extensive menu. Rick’s an original…

All of this and lots more absolutely incredible deliciousness on Saturday’s show!

Dominic Palmieri of Midway GourmetThe OC Fair is hosting One Big Party from July 17th to August 16th in celebration of its 125th anniversary with culinary creations to suit all palates. Foodies can enjoy wild and new fare mixed in with the traditional fair food.

The word is already out on the new grilled, Duroc bacon-wrapped pork belly on a stick from Biggys. Thanks to food writer Ann Marie Panoringan of The OC Weekly for the tip.

Biggys big hit from last year, The Big Rib, is back for an encore. It’s a 2-pound beef rib on a 17-inch bone (ala “the stick”). The weight is both the meat and the bone.

Their motto : Bringing Everything Delicious! From Gourmet Fare to Wild and Wacky Treats.

We’ll meet the creator, Dominic “The Midway Gourmet” Palmieri.

Chris Aure of Zarlitos in National CityThe 4th Annual “I Love Poke Festival” was held last month at The Hilton Waterfront Beach Resort in Huntington Beach. The sold-out event brought poke connoisseurs and newcomers together to celebrate the Hawaiian delicacy, lifestyle and culture as 11 highly competitive chefs went head-to-head for the title of Best Poke. Included in the “I Love Poke” competition in Huntington Beach were the champs from both 2014 and 2013.

In the end, Chefs Chris Aure and “Big Mike” of Zarlitos Family Restaurant in National City staged a big upset over the OC chefs and came out on top with their spicy poke rendition prepared with Yellowfin tuna, sesame oil, soy sauce, minced garlic, chili flakes, roasted black sesame seeds, green onion and chili oil. Earlier in the year they were the winners in the “I Love Poke Festival” in San Diego.

Zatlitos serves Filipino home cooking with dishes like Pork Adobo. On the weekends it’s Mexican-inspired dishes based on Filipino favorites.

The victorious (and modest) Chef Mike is our guest.

Kyle Meyer of Wine ExchangeThe Wall Street Journal’s esteemed wine writer, Lettie Teague, asked the question in her May 22nd article, “What Goes Into Wine-Label Design? Will a fussy label hamper the sale of a cheap wine?”

“Ask someone the kind of wine he prefers and he may or may not be able to describe it; ask someone what kind of wine label he (or she) likes and you’re guaranteed to get a reply. From occasional imbibers to serious oenophiles, just about every wine drinker I know cares about labels – and even employs them as a buying guide. For example, my friend Robert likes labels with silver type but won’t buy a bottle if there are “snakes, frogs or shoes” as part of the design, no matter how good the wine inside may be.” – Lettie Teague

Our resident wine expert, Kyle Meyer of The Wine Exchange shares a few carefully-considered thoughts. Selling wine is his livelihood…

Roberto Loppi of Scarpetta Beverly HillsOur friends at The Museum of The American Cocktail are at it again. Their next Los Angeles evening is, Bombs Away! For the Sake of Sake.” It’s set for Wednesday, July 22nd at L.A.’s fine Vietnamese restaurant, The District by Hannah An.

 Ever wonder what distinguishes saké from wine? And why, technically speaking, it’s actually beer? What’s its culinary function? And how is it shown to best effect in a cocktail? Well, The Museum of the American Cocktail answers all those questions when celebrated sommelier (and native Roman) Roberto Loppi lead participants on a tasting tour of the world of saké. Guests will taste a range of sakés, both neat and cocktailed, and learn what they need to know to select and appreciate a fine saké, all while enjoying innovative takes on classic Vietnamese dishes by Chef Hannah An.

 $40 General Admission in Advance and $35 Member Admission (SoFAB/MOTAC and USBG) can be purchased online. $50 Admission at the Door.

Presenter and Drinkmaster Roberto Loppi, Director of Wine, Scarpetta Beverly Hills will preside. He’s joined by MOTAC’s Philip Dobard for the preview.

Marnie ClarkeCheese Cave is a full-service, cut-to-order cheese shop in Claremont, California. It’s probably the finest in the Inland Empire and was founded in 2010. It’s proudly family-owned and operated by two sisters. Their Family has been in the dairy business for generations. You can also find boutique wines, handmade local beers, artisan salumi, chocolates, honey, olives, and crackers. Cheese Cave also creates custom cheese platters for your party!

Sisters Marnie and Lydia Clarke have created many things inside The Cheese Cave; architecture, passion, information, advocates, and a beautifully curated selection of the most treasured cheeses from around the world. Give yourself the opportunity of discovering a cheese that has remained unchanged for generations.

Co-Founder Marnie Clarke is with us.

Rick ReichRick Reich’s Brix at The Shore brings a special taste of The Big Apple to the seaside community of Belmont Shore in Long Beach with its authentic pastrami sandwiches, intimate wine bar ambiance and thoughtful selection of craft beer. Rick also doubles as the establishment’s entertaining sommelier. He has an inspired wine or beer pairing for every item on his extensive menu. Rick’s an original…

Brix at The Shore offers something the area is lacking: a place that caters to Generation X and Baby Boomers where these forty to sixtysomethings can make their own hangout with music from their era, everything from ‘80s alternative to Sinatra; a rotating wine list with an impressive and thoughtful selection of vintages; a collection of taps that pour craft beer; and an intimate environment that provokes casual conversation among its guests.

“I wanted somewhere that had a great wine, but not wine snobs,” added Reich. “I’m probably the only sommelier you’ll find sporting baggy shorts and Hawaiian shirts. Brix at The Shore is about enjoying good wine, good beer and great pastrami while meeting new people.”

Proprietor Rick Reich joins us.

Podcasts

Segment One: Show Preview with Guest Host Chef Andrew Gruel & Executive Producer & Co-Host Andy Harris
Segment Two: Dominic “The Midway Gourmet” Palmieri – The OC Fair
Segment Three: Chef Chris Aure of Zarlitos Family Restaurant, National City
Segment Four: Kyle Meyer, Co-Proprietor, Wine Exchange, Santa Ana
Segment Five: MOTAC’s “Bombs Away! For the Sake of Sake”
Segment Six: Marnie Clarke, Co-Founder, Cheese Cave, Claremont
Segment Seven: Rick Reich, Brix At The Shore, Long Beach Part One
Segment Eight: Rick Reich, Brix At The Shore, Long Beach Part Two