Show 694, August 29, 2026: Show Introduction with Executive Producer & Co-Host Andy Harris

Posted on August 31, 2026 by Adam Bell

“Restaurant August, under the direction of Chef Corey Thomas, is a contemporary Creole restaurant creating unique dishes with a focus on Louisiana ingredients and inspired by classical training. Located in a historic 19th-century French-Creole building in New Orleans’ Central Business District, the main dining room caters to the most unique dining experience. The interior is rich with original architectural details, gleaming hardwood floors, soaring columns, mahogany paneling, and antique mirrors.” Restaurant August is celebrating their 25th Anniversary this year and Chef Corey Thomas takes a brief break from his busy kitchen to join us.

“Calling all BBQ lovers! The 2nd Annual Smoke & Oak BBQ Tasting event returns Saturday, September 5, 2026. Organized by Ian and Qiana Mafnas of Axiom Productions, and proprietors of the wildly popular Axiom Kitchen Smoked Meats & BBQ, the event is sponsored by non-profit NoahS’s Arc Foundation. Dozens of BBQ and other vendors will gather at Promenade Square Park on Saturday, September 5, 4 – 8:00 p.m. to offer smoked, sauced and rubbed tastings to BBQ lovers. Promenade Square Park is located at 215 E. 1st St, Long Beach. Enjoy unlimited tastings from participating pitmasters and chefs, premium whiskey experiences (with full experience ticket), live music, beer/wine/cocktails available for purchase. Tickets are available to purchase.” Founder and PitMaster Qiana Mafnas puts down her spatula to join us.

PitMaster Michael Ramirez is the Co-Founder of Vinegar & Smoke, a Orange County-based BBQ catering firm. They specialize in smoked meats, taco parties and, yes, gourmet pickles. They are part of the Smoke & Oak Tasting Event. Pit Master Michael takes a pause from his smoker to join us.

Mixed Burgers and Bowls from Chef Ross Pangilinan (Terrace by Mix Mix at South Coast Plaza) has arrived with a new concept at Long Beach Exchange near Long Beach Airport. “Mixed brings the same quality you know and love from the Mix Mix Hospitality team and Owner / Chef Ross in a new, relaxed atmosphere. Enjoy a variety of burgers, bowls and refreshing cocktails, plus a comfortable atmosphere perfect for catching up with friends. Save room for dessert with their classic Filipino Halo Halo with ube ice cream and mango sorbet.” Mixed Burgers & Bowls specialties include Shrimp Lumpia, Loco Fries and Filipino Brunch Bowl. Chef Ross Pangilinan puts his burger spatula down to join us.

It’s about here…”Ready for LA Chef Con 2026? An eagerly-anticipated event for the chef and restaurant community with great networking opportunities. Come hungry for information, inspiration, delicious food & drinks. LA Chef Conference 2026 presented by OpenTable + Slang and produced by BMRS Hospitality Recruitment, is the well-established, top-shelf gathering for chefs and restaurant professionals in the heart of Los Angeles. This year’s event takes place Monday, October 5th at City Market Social House in Downtown LA. 15% of all ticket sales will benefit the Independent Hospitality Coalition.” Founder Brad Metzger joins us with the exclusive preview.

Our own Chef Andrew Gruel, the menu-maker behind the full-service Calico Fish House (located in the Sunset Beach area of Huntington Beach) now joins us with his timely and informative “Ask the Chef” segment where he responds to listeners’ thoughtful inquiries. Turkey is an underappreciated protein. There is a place for it on the family table year-round. Ground Turkey is very versatile. Chef Andrew has the recipe for the juiciest Turkey Burger you’ll ever eat.

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

Show 694, August 29, 2026: LA Chef Conference 2026 with Founder Brad Metzger

Posted on August 31, 2026 by Adam Bell

Brad Metzger of Brad Metzger Restaurant Solutions

“It’s about here…Ready for LA Chef Con 2026? An event for the chef and restaurant community with great networking opportunities. Come hungry for information, inspiration, delicious food & drinks.”

“LA Chef Conference 2026 presented by OpenTable + Slang and produced by BMRS Hospitality Recruitment, is the well-established top-shelf gathering for chefs and restaurant professionals in the heart of Los Angeles.”

“This year’s event takes place Monday, October 5th at City Market Social House in Downtown LA. 15% of all ticket sales will benefit the Independent Hospitality Coalition.”

“Expect a full day of knowledge, inspiration, and connection, including thought provoking panel discussions, networking, morning coffee and pastries, and the LA Chef Con food festival style Lunch at DAMA, Rossoblu & Skyduster Brewery, with a cocktail party hosted by Wolfgang Puck Catering to close out the day.”

“This year’s lineup, as always, includes an incredible mix of dynamic chefs, restaurateurs, media voices, and industry leaders.”

Founder Brad Metzger joins us with the exclusive preview.

August 29: Restaurant August, Smoke & Oak BBQ, Vinegar & Smoke, Mixed Burgers and Bowls, LA Chef Conference

Posted on August 27, 2026 by Adam Bell

Podcasts

Hour One: Corey Thomas, Smoke & Oak BBQ Preview
Hour Two: Vinegar and Smoke, Mixed Burgers & Bowls, LA Chef Conference preview, Andrew Gruel

Segment One: Show Introduction with Executive Producer & Co-Host Andy Harris
Segments Two and Three: Corey Thomas, Executive Chef, August, New Orleans
Segment Four: Smoke & Oak BBQ & Whiskey Fest with Qiana Mafnas, Producer
Segment Five: Smoke & Oak BBQ & Whiskey Fest with Vinegar and Smoke’s PitMaster Michael Ramirez, a participant
Segment Six: Mixed Burgers & Bowls, LBX, Long Beach with Restaurateur & Chef Ross Pangilinan
Segment Seven: LA Chef Conference 2026 with Founder Brad Metzger
Segment Eight: “Ask the Chef” with Chef Andrew Gruel of Calico Fish House and Show Co-host

“Calling all BBQ lovers! The 2nd Annual Smoke & Oak BBQ Tasting event returns Saturday, September 5, 2026. Organized by Ian and Qiana Mafnas of Axiom Productions, and proprietors of the wildly popular Axiom Kitchen Smoked Meats & BBQ, the event is sponsored by non-profit NoahS’s Arc Foundation. Dozens of BBQ and other vendors will gather at Promenade Square Park on Saturday, September 5, 4 – 8:00 p.m. to offer smoked, sauced and rubbed tastings to BBQ lovers. Promenade Square Park is located at 215 E. 1st St, Long Beach. Enjoy unlimited tastings from participating pitmasters and chefs, premium whiskey experiences (with full experience ticket), live music, beer/wine/cocktails available for purchase. Tickets are available to purchase.” Founder and PitMaster Qiana Mafnas puts down her spatula to join us.

Mixed Burgers and Bowls from Chef Ross Pangilinan (Terrace by Mix Mix at South Coast Plaza) has arrived with a new concept at Long Beach Exchange near Long Beach Airport. “Mixed brings the same quality you know and love from the Mix Mix Hospitality team and Owner / Chef Ross in a new, relaxed atmosphere. Enjoy burgers, bowls and refreshing cocktails, plus a comfortable atmosphere perfect for catching up with friends. Save room for dessert with their classic Filipino Halo Halo with ube ice cream and mango sorbet.” Mixed Burgers & Bowls specialties include Shrimp Lumpia, Loco Fries and Filipino Brunch Bowl. Chef Ross Pangilinan puts his burger spatula down to join us.

It’s about here…”Ready for LA Chef Con 2026? An eagerly-anticipated event for the chef and restaurant community with great networking opportunities. Come hungry for information, inspiration, delicious food & drinks. LA Chef Conference 2026 presented by OpenTable + Slang and produced by BMRS Hospitality Recruitment, is the well-established, top-shelf gathering for chefs and restaurant professionals in the heart of Los Angeles. This year’s event takes place Monday, October 5th at City Market Social House in Downtown LA. 15% of all ticket sales will benefit the Independent Hospitality Coalition.” Founder Brad Metzger joins us with the exclusive preview.

Our own Chef Andrew Gruel, the menu-maker behind the full-service Calico Fish House (located in the Sunset Beach area of Huntington Beach) now joins us with his timely and informative “Ask the Chef” segment where he responds to listeners’ thoughtful inquiries. Turkey is an underappreciated protein. There is a place for it on the family table year-round. Chef Andrew has the recipe for the juiciest Turkey Burger you’ll ever eat.

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

“Restaurant August, under the direction of Executive Chef Corey Thomas, is a contemporary Creole restaurant creating unique dishes with a focus on Louisiana ingredients and inspired by classical training. Located in a historic 19th-century French-Creole building in New Orleans’ Central Business District, the main dining room caters to the most unique dining experience. The interior is rich with original architectural details, gleaming hardwood floors, soaring columns, mahogany paneling, and antique mirrors.”

“In 2005, long-time friends Chef John Besh, Timmy Reily, and Octavio Mantilla purchased Restaurant August. Since then, Restaurant August has garnered prestigious critical acclaim while staying true to its roots of cooking and serving from their hearts.”

Restaurant August is celebrating their 25th Anniversary this year and Chef Corey Thomas takes a brief break from his busy kitchen to join us.

“At Restaurant August, Chef Corey crafts stunning dishes that marry French techniques with the vibrant, locally sourced flavors of Louisiana. Before taking the helm in 2022, he honed his skills at New Orleans’ iconic Commander’s Palace, played a key role in Shaya‘s James Beard Award victory, and gained valuable experience exploring Italian cuisine at Domenica.”

“Corey Thomas is a Louisiana native, born and raised in Monroe, a small town in northeast Louisiana. Although Corey’s journey in the kitchen came later in life, he always carried his love for Louisiana culture and cuisine that was part of his family heritage in Eunice and Ville Platte everywhere he went.”

“When Corey landed in New Orleans in the early 2010s, he began his culinary career at the well-known New Orleans establishment, Commander’s Palace. Corey honed his skills in the kitchen over the next three years, before assuming the role of sous chef at Shaya Restaurant in 2015. During his time at Shaya, the restaurant won the prestigious James Beard Award for Best New Restaurant.”

“In 2017, Corey transferred to Domenica to learn about Italian cuisine before traveling to Italy for his own wedding. He fell in love with the food and culture of Italy during his travels, and returning home made his transfer a permanent position at Domenica. Corey committed himself to providing excellence at Domenica through incredible Italian dishes and impeccable service.”

“In early 2022, Corey joined the family at Restaurant August as the Executive Chef with great enthusiasm to utilize French techniques and sourcing thoughtful ingredients from Louisiana and surrounding areas.”

Qiana Mafras of Axiom Kitchen Smoked Meats & BBQ

Calling all BBQ lovers! The 2nd Annual Smoke & Oak BBQ Tasting event returns Saturday, September 5, 2026.

“Organized by Ian and Qiana Mafnas of Axiom Productions, and proprietors of the wildly popular Axiom Kitchen Smoked Meats & BBQ, the event is sponsored by non-profit NoahS’s Arc Foundation. Dozens of BBQ and other vendors will gather at Promenade Square Park on Saturday, September 5, 4 – 8:00 p.m. to offer smoked, sauced and rubbed tastings to BBQ lovers.”

Promenade Square Park is located at 215 E. 1st St, Long Beach.

“Enjoy unlimited tastings from participating pitmasters and chefs, premium whiskey experiences (with full experience ticket), live music, beer / wine / cocktails available for purchase. Tickets are available to purchase.”

Founder and PitMaster Qiana Mafnas puts down her tongs to join us.

“PitMaster Michael Ramirez is the Co-Founder of Vinegar & Smoke, a Orange County-based BBQ catering firm, They specialize in smoked meats, taco parties and gourmet pickles.”

They are part of the Smoke & Oak Tasting Event. We’ll meet PitMaster Michael.

“Mixed Burgers and Bowls from Chef Ross Pangilinan (Terrace by Mix Mix at South Coast Plaza) has arrived with a new concept at Long Beach Exchange near Long Beach Airport. Mixed brings the same quality you know and love from the Mix Mix Hospitality team and Owner / Chef Ross in a new, relaxed atmosphere. Enjoy burgers, bowls and refreshing cocktails, plus a comfortable atmosphere perfect for catching up with friends.” Patio seating is available. Save room for dessert with their classic Filipino Halo Halo with ube ice cream and mango sorbet.

Mixed Burgers & Bowls specialties include Shrimp Lumpia, Loco Fries and Filipino Brunch Bowl.

Chef Ross puts his burger spatula down to join us.

“This year’s event takes place Monday, October 5th at City Market Social House in Downtown LA. 15% of all ticket sales will benefit the Independent Hospitality Coalition.”

“This year’s lineup, as always, includes an incredible mix of dynamic chefs, restaurateurs, media voices, and industry leaders.”

Founder Brad Metzger joins us with the exclusive preview.

Chef Andrew Gruel of the Calico Fish House

Turkey is a truly underappreciated protein. There is a deserved place for it on the family table year-round. Chef Andrew has the recipe for probably the juiciest Turkey Burger you’ll ever eat.

Andrew Gruel’s Family Cookbook is available with signed copies at his Calico Fish House on Pacific Coast Highway in Sunset Beach.

Podcasts

Hour One: Corey Thomas, Smoke & Oak BBQ Preview
Hour Two: Vinegar and Smoke, Mixed Burgers & Bowls, LA Chef Conference preview, Andrew Gruel

Show 643, September 6, 2025: LA Chef Conference 2025 Preview with Founder Brad Metzger and Shane Call of Presenting Sponsor Open Table

Posted on September 7, 2025 by Adam Bell

“LA Chef Conference 2025 at Redbird and the Vibiana Events Center in Downtown Los Angeles on Monday, October 6th is an event for the chef and restaurant industry community. The organizers, Brad Metzger Restaurant Solutions Hospitality Recruitment, invite attendees to come hungry for information, inspiration, delicious food and drinks. It’s also a great opportunity to see industry friends and to meet new ones!”

“Included in the ticket price is first come first served access to all the panel discussions and programming, all food and drinks, including coffee, bagels, and snacks, during registration hour from 9:00 a.m. to 10:00 a.m., the LA Chef Con Lunch from 12:30 p.m. to 2:30 p.m. the Cocktail Party from 5:00 p.m. to 7:00 p.m. and the Official Afterparty at Grand Central Market from 7:00 p.m. to 10:00 p.m. hosted by Chef’s Warehouse.”

Founder Brad Metzger ;joins us with all the specifics.

Also joining us is Shane Call, District Director – Southwest for Open Table. He’s the Moderator of the “Shaping the Future: L.A.’s Rising Stars” panel with Lord Maynard Llera (Kuya Lord), Kat Turner (Highly Likely), Melissa Lopez (Barra Santos), and Byron Lazaroff-Puck (President, WP Fine Dining, Global.)

Show 615, February 8, 2025: Show Introduction with Executive Producer & Co-Host Andy Harris

Posted on February 10, 2025 by Adam Bell

On Thursday, February 27th at Lawry’s the Prime Rib in Beverly Hills there is a culinary spectacular benefit (Chefs Love L.A.) happening for World Central Kitchen and Restaurants Care showcasing a one-of-a-kind lineup of acclaimed celebrity chefs. It’s one-night only featuring a sumptuous 8-course meal paired with premium wines. It’s organized by Brad Metzger of Brad Metzger Restaurant Solutions. Everyone is graciously donating their time so 100 per cent of the ticket price goes directly to support the good works of World Central Kitchen and Restaurants Care. The Host Chefs are Ryan Wilson, Lawry’s Chief Executive Officer, and Jon Wood, Lawry’s Director of Culinary. L.A’s ultimate foodie, Phil Rosenthal, is the evening’s host and his Foundation is the generous Title Sponsor. Community Heroes involved with Fire Relief are also being honored. The evening is totally sold out with a long waiting list. Brad Metzger joins us to share the incredible story about how this grass-roots benefit came together so quickly and the important missions of the benefiting World Central Kitchen and Restaurants Care. Following Brad, Tiffany Stith, Lawry’s Chief Operating Officer, joins us to share how Lawry’s became involved as the host venue for the ambitious Chefs Love L.A. Benefit.

“Smorgasburg operates the largest open air food markets in the country, with locations in New York, Los Angeles, and most recently Miami. Smorgasburg L.A. provides a platform for nearly 100 small businesses curated since its inception by Zach Brooks from the next wave of SoCal’s food, beverage and shopping scene. With a family friendly beer garden and more it is the perfect place to spend a day with friends, family, or colleagues. It’s open Sundays (rain or shine) from 10:00 a.m. to 4:00 p.m. with ample (2-hours free) parking in a structure adjacent to Row DTLA.” Admission is free. Mr. Smorgasburg L.A. himself, Zach Brooks, joins us with the salivating overview.

“Take your sandwich game to the next level with mouthwatering out-of-the-ordinary recipes from TikTok’s reigning, accidental “Sandwich King” Owen Han. He’s amassed some 4.3 million followers for his edible creations just on TikTok alone. Enter the youthful Owen Han and his first cookbook, Stacked – The Art of the Perfect Sandwich, whose epic creations between bread have earned him millions of followers on social media. He’s renowned for dreaming up modern twists to classic recipes (as with his Chipotle Chicken Philly) and working with global flavors inspired by his Italian and Chinese heritages. And in Owen’s book, anything that can be stacked and held in your hand counts as a sandwich—from a taco to a bao to a wrap.” Owen Han takes a break from his active cutting board to join us.”

Our own Chef Andrew Gruel, the menu-maker behind the full-service Calico Fish House (in the Sunset Beach area of Huntington Beach) provides another timely and informative “Ask the Chef” segment where he responds to listeners thoughtful inquiries. On a much lighter note this week (Fire Relief is still front-and-center) we’re continuing the conversation talking about crave-worthy fast food menu items. Chefs, on occasion, do enjoy their favorite fast food menu items as guilty pleasures. Last week we talked about Chef Faves for French Fries. Before moving on we’ll discuss the one fast-food fry from a beloved burger joint that most chefs agree needs improvement. We’re saving his fast-food indulgences for next Saturday.

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

Show 615, February 8, 2025: Chefs Love L.A. Benefit with Organizer Brad Metzger of Brad Metzger Restaurant Solutions

Posted on February 10, 2025 by Adam Bell

“On Thursday, February 27th at Lawry’s the Prime Rib in Beverly Hills there is a culinary spectacular benefit happening for World Central Kitchen and Restaurants Care showcasing a one-of-a-kind lineup of acclaimed celebrity chefs. It’s one-night only featuring a sumptuous 8-course meal paired with premium wines. It’s organized by Brad Metzger of Brad Metzger Restaurant Solutions. Everyone is graciously donating their time so 100 per cent of the ticket price goes directly to support the good works of World Central Kitchen and Restaurants Care.”

The evening’s stellar chefs’ brigade includes culinary all-stars Daniel Boulud, William Bradley (Addison,) Jonathan Waxman, Curtis Stone and Sherry Yard. High profile local chefs of note in the kitchen are Suzanne Goin, Josiah Citrin, Katianna and John Hong, Jonathan Club’s Andreas Roller and Michael Cimarusti. The Host Chefs are Ryan Wilson, Lawry’s Chief Executive Officer, and Jon Wood, Lawry’s Director of Culinary. L.A’s ultimate foodie, Phil Rosenthal, is the evening’s host and his Foundation is the generous Title Sponsor. Community Heroes involved with Fire Relief are also being honored.

The evening is totally sold out with a long waiting list. (Donations are still most welcome.) Brad Metzger joins us to share the incredible story about how this grass-roots Benefit came together so quickly and the important missions of the benefiting World Central Kitchen and Restaurants Care.

Show 615, February 8, 2025: Chefs Love L.A. Benefit with Tiffany Stith of Lawry’s Restaurants

Posted on February 9, 2025 by Adam Bell

The evening is already totally sold out with a long waiting list. (Donations are still most welcome.)

Tiffany Stith, Lawry’s Chief Operating Officer, joins us to share how Lawry’s became involved as the host venue for the ambitious Chefs Love L.A. Benefit.

February 8: Chefs Love LA Benefit, Smorgasburg LA, Owen Han

Posted on February 6, 2025 by Adam Bell

Podcasts

Hour One: Chefs Love L.A. Benefit with Brad Metzger and Tiffany Stith, Smorgasburg LA
Hour Two: Smorgasburg LA, Owen Han, Andrew Gruel

Segment One: Show Introduction and Preview with Executive Producer & Co-Host Andy Harris
Segment Two: Chefs Love L.A. Benefit with Organizer Brad Metzger of Brad Metzger Restaurant Solutions
Segment Three: Chefs Love L.A. Benefit with Tiffany Stith of Lawry’s Restaurants
Segments Four and Five: Smorgasburg L.A. with Organizer Zach Brooks
Segments Six and Seven: Owen Han (Sandwich King) with Stacked – The Art of the Perfect Sandwich
Segment Eight: “Ask the Chef” with Co-Host Chef Andrew Gruel

Andy Harris, Executive Producer and Co-host previews the show.

On Thursday, February 27th at Lawry’s the Prime Rib in Beverly Hills there is a culinary spectacular benefit for World Central Kitchen and Restaurants Cares showcasing a one-of-a-kind lineup of acclaimed celebrity chefs. It’s one-night only featuring a sumptuous 8-course meal paired with premium wines. It’s organized by Brad Metzger of Brad Metzger Restaurant Solutions. Everyone is graciously donating their time so 100 per cent of the ticket price goes directly to support the good works of World Central Kitchen and Restaurants Care.

The Host Chefs are Ryan Wilson, Lawry’s Chief Executive Officer, and Jon Wood, Lawry’s Director of Culinary. L.A’s ultimate foodie, Phil Rosenthal, is the evening’s host and his Foundation is the generous Title Sponsor. Community Heroes involved with Fire Relief are also being honored. The evening is totally sold out with a long waiting list and organizer Brad Metzger joins us to share the incredible story about how this grass-roots Benefit came together so quickly and the important missions of the benefiting World Central Kitchen and Restaurants Care.

The Host Chefs are Ryan Wilson, Lawry’s Chief Executive Officer, and Jon Wood, Lawry’s Director of Culinary. L.A’s ultimate foodie, Phil Rosenthal, is the evening’s host and his Foundation is the generous Title Sponsor. Community Heroes involved with Fire Relief are also being honored. The evening is totally sold out with a long waiting list. Tiffany Stith, Lawry’s Chief Operating Officer, joins us to share how Lawry’s became involved as the host venue for the ambitious Chefs Love L.A. Benefit.

“Smorgasburg operates the largest open air food markets in the country, with locations in New York, Los Angeles, Jersey City, Sao Paulo, and most recently Miami and Toronto. Smorgasburg L.A. provides a platform for nearly 100 small businesses curated since its inception by Zach Brooks from the next wave of SoCal’s food, beverage and shopping scene. With a family friendly beer garden and more it is the perfect place to spend a day with friends, family, or colleagues. It’s open Sundays (rain or shine) from 10:00 a.m. to 4:00 p.m. with ample parking in structure adjacent to The Row DTLA.” Admission is free. Mr. Smorgasburg L.A. himself, Zach Brooks, joins us with the salivating overview.

Our own Chef Andrew Gruel, the menu-maker behind the full-service Calico Fish House (in the Sunset Beach area of Huntington Beach) provides another timely and informative “Ask the Chef” segment where he responds to listeners thoughtful inquiries. On a much lighter note this week (Fire Relief is still front-and-center) we’re continuing the conversation talking about crave-worthy fast food menu items. Chefs, on occasion, do enjoy their favorite fast food menu items as guilty pleasures. Last week we talked about Chef Faves for French Fries. Before moving on we’ll discuss the one fast-food fry from a beloved burger joint that most chefs agree needs improvement. From there Chef Andrew sheepishly shares his top picks.

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

The evening is totally sold out with a long waiting list. Brad Metzger joins us to share the incredible story about how this grass-roots Benefit came together so quickly and the important missions of the benefiting World Central Kitchen and Restaurants Care. Then, Tiffany Stith, Lawry’s Chief Operating Officer, joins us to share how Lawry’s became involved as the host venue for the ambitious Chefs Love L.A. Benefit.

“Smorgasburg operates the largest open air food markets in the country, with locations in New York, Los Angeles, Jersey City, Sao Paulo, and most recently Miami and Toronto.”

“Smorgasburg L.A. provides a platform for nearly 100 small businesses curated since its inception by Zach Brooks from the next wave of SoCal’s food, beverage and shopping scene. With a family friendly beer garden and more it is the perfect place to spend a day with friends, family, or colleagues. It’s open Sundays (rain or shine) from 10:00 a.m. to 4:00 p.m. with ample parking in structure adjacent to Row DTLA.”

Smorgasburg L.A. has also served as an incubator for embryonic food businesses who have become wildly popular there on Sundays and then have graduated to successful brick and mortar locations.

Mr. Smorgasburg L.A. himself, Zach Brooks, joins us with the salivating overview.

“Everyone loves a good sandwich, but when was the last time you had a GREAT one? Isn’t it about time your turkey club got an upgrade?”

“Enter the youthful Owen Han and his first cookbook, Stacked – The Art of the Perfect Sandwich, whose epic creations between bread have earned him millions of followers on social media. He’s renowned for dreaming up modern twists to classic recipes (as with his Chipotle Chicken Philly) and working with global flavors inspired by his Italian and Chinese heritages. And in Owen’s book, anything that can be stacked and held in your hand counts as a sandwich—from a taco to a bao to a wrap.”

“From Breakfast to Dessert Sandwiches, this collection showcases every type of sandwich under the sun (and then some). With easy-to-follow instructions and mouthwatering photos, Stacked is perfect for anyone looking to elevate their sandwich game. Get ready to experience sandwiches like never before with these one-of-a-kind, delicious recipes.”

Owen Han takes a break from his busy cutting board to be our guest.

Our own Chef Andrew Gruel, the menu-maker behind the full-service Calico Fish House (located in the Sunset Beach area of Huntington Beach) provides another timely and informative “Ask the Chef” segment where he responds to listeners’ thoughtful inquiries.

On a much lighter note this week (Fire Relief is still front-and-center) we’re continuing the conversation talking about crave-worthy fast food menu items. Chefs, on occasion, do enjoy their favorite fast food menu items. Last week we talked about Chef Faves for French Fries. Before moving on we’ll discuss the one fast-food fry from a beloved burger joint that most chefs agree needs improvement. From there Chef Andrew somewhat sheepishly shares his top picks.

Andrew Gruel’s Family Cookbook (newly published) is also available with signed copies at his Calico Fish House on Pacific Coast Highway in Sunset Beach.

Podcasts

Hour One: Chefs Love L.A. Benefit with Brad Metzger and Tiffany Stith, Smorgasburg LA
Hour Two: Smorgasburg LA, Owen Han, Andrew Gruel

Show 545, September 30, 2023: Show Preview with Executive Producer & Co-Host Andy Harris

Posted on October 1, 2023 by Adam Bell

Congratulations on the selection of Chef Stefani De Palma and Commis Bradley Waddle to be Team USA 2025 representing the United States. They will now go on to represent the United States at the 2024 Bocuse d’Or Americas Selection. This selection event will determine the finalists for the 2025 Bocuse d’Or, the prestigious biennial international culinary competition in Lyon, France. Chef Stefani De Palma of Team USA 2025 joins us.

Michelle Grow, Melissa’s / World Variety Produce’s Director of Marketing is no stranger to the “SoCal Restaurant Show.” She just had the very special experience of being a part of the annual Hatch Chile Festival over Labor Day Weekend in Hatch, NM. Then she was off to Australia to learn about R2E2 and Calypso Mangoes. Michelle is our guest to recap her recent global produce adventures.

“On Monday, October 30, 2023, LA Chef Conference returns in partnership with Los Angeles Trade-Tech College (LATTC)’s Culinary Arts Pathway in Downtown Los Angeles and Presenting Sponsor OpenTable, benefitting Regarding Her, a national nonprofit dedicated to accelerating the growth of women entrepreneurs and leaders in food and beverage. The all-day event will include panel conversations led by industry experts, live cooking demos throughout the day, an after party and the LA Chef Con Food Festival Lunch spread out among the school’s five new state of the art teaching kitchens. This year’s program and panel line-up features LA-based industry professionals including Caroline Styne of AOC, James Beard Award Winner Justin Pichetrungsi, LA Times’ Bill Addison, Ruth Reichl, Keith Corbin of Alta Adams, and out-of-town industry notables such as 3-star Michelin Chef William Bradley (Addison Del Mar), Gavin Kaysen (Spoon and Stable) and Ti Martin of Commander’s Palace (New Orleans.)” Joining us with all the details of LA Chef Conference 2023 are Producer Brad Metzger of Brad Metzger Restaurant Solutions and Chef Jerry Vachon, Chef Instructor / Department Chair – Culinary Arts and Professional Baking, Los Angeles Trade-Tech College. Also joining us is Spago Beverly Hills’ Executive Pastry Chef, Della Gosset, who is one of the Chef Mentors for the newly launched LA Chef Conference / LATTC Mentorship Program.

“Located in beautiful Suisun Valley adjacent to Fairfield, BackRoad Vines Winery and Venue is dedicated to bringing back the traditional “Old School” art form of wine making. Their approach to handcrafting unique and distinctive wines has developed through experience and taking time to smell the wines. Plan a visit to the ‘backroads’ and enjoy a glass of wine in the tasting room or lunch on the patio. BackRoad Vines specializes in Syrah, Cabernet Sauvignon and red blends. The winery also features two bocce ball courts and a small creek just a short walk from the tasting room. Summer and fall events are very popular and may include bocce ball league and tournaments, wood-fire pizza nights at The Landing, or live music.” Proprietress Jody Anselmo joins us to pull the cork on all that is BackRoad Vines Winery.

Charcoal SUNSET (newly launched) is an inviting neighborhood restaurant from Michelin-starred Chef and Owner Josiah Citrin that was inspired by the backyard barbecues he hosts on weekends for his friends and family. As the name suggests, everything is cooked indoors over live fire – whether over charcoal or in the coals. Citrin and Chef de Cuisine Jordan Olivo prepare a seasonal menu of craveable comfort foods featuring locally-sourced proteins and vegetables ideal for sharing family-style. Whether diving into a platter of smoky grilled chicken wings with a beer or classic cocktail at the bar, or splitting a 48 oz. dry-aged Porterhouse and a bottle of Bandol with friends, Charcoal SUNSET is an everyday dining spot. (This is the sister restaurant to the original Charcoal VENICE in Los Angeles.) Chef Josiah takes a break from tending the embers to join us.

Our own Chef Andrew Gruel, the menu-maker behind the full-service Calico Fish House (in the Sunset Beach area of Huntington Beach) and also the founder and pizzaiola of Big Parm (New Jersey-style pizza) located in the Mess Hall in Tustin provides another timely and informative “Ask the Chef” segment where he responds to listeners’ thoughtful inquiries. Chef Andrew has previously discussed the Fast Act in California that regulates fast-food chains. It has been repealed but returned, rewritten and modified. Of particular concern (among other aspects) is the creation of a Fast Food Wage Council. Chef Andrew explains.

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

Show 545, September 30, 2023: LA Chef Conference 2023 Preview with Brad Metzger and Chef Jerry Vachon, LATTC

Posted on October 1, 2023 by Adam Bell

Jerry Vachon of Los Angeles Trade Technical College

“This year’s program and panel line-up features LA-based industry professionals including Caroline Styne of AOC, James Beard Award Winner Justin Pichetrungsi, LA Times’ Bill Addison, Ruth Reichl, Keith Corbin of Alta Adams, and out-of-town industry notables such as 3-star Michelin Chef William Bradley (Addison Del Mar), Gavin Kaysen and Ti Martin of Commander’s Palace.”

“The primary aim of this year’s 2023 LA Chef Conference is to build a bridge between students and the vibrant restaurant industry in LA. To progress towards this goal, the partnership has created the first ever LA Chef Con / LATTC Mentorship program, offering 5 students the opportunity to win $1,000 and be paired up for one year of mentorship with this year’s esteemed industry experts: Susan Feniger, Chef / Co-Owner at Border Grill, Socalo, BBQ Mexicana and Pacha Mamas; Keith Corbin, two-time James Beard nominee and Executive Chef / Owner of Alta Adams; Della Gossett, Executive Pastry Chef at Spago Beverly Hills; Ryan Wilson, CEO of Lawry’s Restaurants. Inc; or Ari Rosenson, VP Food & Beverage Operations at Wolfgang Puck Fine Dining Group.”

Joining us with all the details of LA Chef Conference 2023 are Producer Brad Metzger of Brad Metzger Restaurant Solutions and Chef Jerry Vachon, Chef Instructor / Department Chair – Culinary Arts and Professional Baking, Los Angeles Trade-Tech College.