Show 170, May 7, 2016: Show Preview with Executive Producer & Co-Host Andy Harris & Chef Andrew Gruel

Andrew Gruel at the AM830 KLAA StudiosExecutive Chef Andrew Gruel of the rapidly growing Slapfish empire with restaurants in Huntington Beach, Laguna Beach, Newport Beach, LAX, Irvine at UCI and, most recently, Brea, is back as today’s special Guest Host.

Congrats to all the Southern California winners at The James Beard Foundation Awards presented in Chicago on May 2nd. A tip of the toque to Suzanne Goin, Jon Shook and Vinny Dotolo, Dahlia Narvaez and food journalists Bill Esparza and Lesley Bargar Suter.

Now a sneak peak of Saturday’s appetizing show and not, with profuse apologies, for dieters. If we’re doing it right we will always leave you incredibly hungry and thirsty. In our case that’s actually a pretty good thing…

LA Weekly presents Tacolandia 2016 on Saturday afternoon, June 11th from 3 to 7:00 p.m. at El Pueblo de Los Angeles in DTLA. The fourth annual gourmet taco festival will feature more than 100 top taco vendors curated by the World’s First Tacorazzo, Bill Esparza, our guest.

The Hungry Cat in Downtown Santa Barbara is the newest restaurant in Chef David Lentz’s Hungry Cat empire which started in 2005 in a somewhat hidden location in Hollywood and eventually expanded to a highly visible, across the street from the beach location in Santa Monica. Santa Barbara’s General Manager, Bob Van Der Veer, joins us. He started in Hollywood as a relief bartender.

Panxa Cocina in Long Beach recently celebrated its year anniversary. It’s located in the former Christy’s space on E. Broadway. Chef Arthur Gonzalez ( the revived ROE Restaurant) is the Executive Chef and Co-Owner. It’s Santa Fe, New Mexico-style cuisine with rich, bold flavors and a lot of imagination. Chef Art is with us for the distinctive menu highlights.

Executive Chef Marc Johnson at Oak Grill at The Island Hotel in Newport Beach just launched Slow Smoked Sundaze. It’s a relaxed, family-style, smoked BBQ Sunday. Chef Marc is here with all the succulent details.

The 5th Annual Big Island Chocolate Festival gala is May 14th at the Hapuna Beach Prince Hotel on the Kohala Coast. Indulge in both savory and sweet temptations prepared by top chefs and chocolatiers while watching award-winning Chef Donald Wressell of Guittard Chocolate Company, sculpt one of the largest volcanoes ever created in fine chocolate. Chef Donald is our guest.

The Hollywood Farmers Market and the parent non-profit, SEE-LA, is celebrating 25 successful years of providing the Los Angeles community with sustainable and fresh produce with special market events each Sunday in May. The Sunday event series features cookbook signings and demonstrations by a few of Los Angeles’ most celebrated chefs and cookbook authors. Executive Director James Haydu has all the celebratory 411.

Sushi has become mainstream in California. It’s even sold in neighborhood convenience stores. Our own resident seafood expect, Chef Andrew Gruel, has everything you need to know about practical sushi basics. He’ll have tips for ordering as well as proper sushi etiquette.

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

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Show 170, May 7, 2016: The Hungry Cat, Santa Barbara

Bob Van Der VeerThe Hungry Cat in Downtown Santa Barbara is the youngest restaurant in Chef David Lentz’s Hungry Cat empire (2007 launch) which started in a hidden location in Hollywood and eventually expanded to a highly visible, across the street from the beach location in Santa Monica and then North to Santa Barbara. Santa Barbara’s General Manager, Bob Van Der Veer, joins us. He started in Hollywood as a relief bartender.

“Since 2005, The Hungry Cat (Hollywood) has offered the highest quality fish and meats matched with Southern California’s abundant seasonal produce.”

“The result is not simply a seafood house, but a continuously evolving restaurant, following the seasons, but always remaining true to the product.”

“With a focus on the artisan, The Hungry Cat produces its own in-house smoked meats and seafood, curing and pickling, as well as featuring a unique farmers market driven cocktail program, esoteric wine list and rotating local beers.”

“Our rotating raw bar (Santa Barbara) showcases Pacific and Atlantic oysters, clams, Santa Barbara sea urchin, raw and marinated fish dishes, crab and lobster.”

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