Show 445, October 2, 2021: Show Preview with Executive Producer & Co-Host Andy Harris

Andy Harris at the KLAA Studios

It’s the 9th Anniversary of the “SoCal Restaurant Show” on AM 830 KLAA. Thanks to all our loyal listeners over the years for being part of the Saturday morning fun. More years of food fun ahead…

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 promotion to Senior Vice President Culinary – Partner at Wolfgang Puck Catering based at the Dolby Theater (Hollywood & Highland) 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. Talk about great expectations…Chef Eric Klein takes a brief break from his busy kitchens to join us.

Buellton’s celebrated Chef and Winemaker Frank Ostini is the grill master at Hitching Post 2 Restaurant and the Co-Winemaker at Hartley-Ostini Hitching Post Wines (with Gray Hartley.) We’re talking Santa Barbara County wine and Santa Maria BBQ with Chef Frank Ostini.

If you’re a foodie in good-standing you’ve most likely heard of the ultimate outdoor dining experience, Outstanding in the Field.” These ongoing, one-of-a-kind dining spectaculars are the creation of artist and chef, Jim Denevan. “A just released feature documentary, “Man In The Field: The Life and Art of Jim Denevan,” chronicles his memorable achievements. Instead of bringing the food to the restaurant, “Outstanding in the Field” has brought the restaurant to the food since 1999. Hosted at one long table, with 100 to 1000 guests dining together, Denevan has set tables in vineyards, beaches, meadows, fishing docks, and city streets. Over 120,000 lucky patrons in all 50 states and 16 countries have experienced this once-in-a-lifetime event and now Director Patrick Trefz’s film will allow audiences to experience it too.” The Director of “Man in The Field,” Patrick Trefz, is our guest.

Luchador Brewing Co. is the first craft brewery in the city of Chino Hills. Co-owners Brent Miller & Jaime Benson have put blood, sweat, tears, and LOTS of beers into making Luchador Brewing Company a reality. Brewmaster Paul Marquez heads up their custom brew system, made up of eight, five-barrel brew tanks. Eventually Luchador will have 20 of their own brewed cervezas in addition to a few rotating guest tap handles. The in-house food truck, El Camion, is always cooking to make sure guests enjoy some delicious Mexican street food while beer-tasting. Proprietor Brent Miller joins us to tap the keg of all things Luchador Brewing Co.

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 details his volunteer efforts in support of Bastards American Canteen (Veteran Owned and Operated) with a location in Downey and soon to open in an expanded space in Temecula. They are sponsors of Save The Brave.

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

Play

Show 445, October 2, 2021: Restaurateur Brent Miller , Luchador Brewing Co., Chino Hills Part One

Brent Miller of Luuchador Brewing

Luchador Brewing Co. is the first craft brewery in the city of Chino Hills! “Co-owners Brent Miller & Jaime Benson have put blood, sweat, tears, and LOTS of beers into making Luchador Brewing Company a reality. Brewmaster Paul Marquez heads up their custom brew system, made up of eight five-barrel brew tanks. Eventually Luchador will have 20 of their own brewed cervezas in addition to a few rotating guest tap handles”

The in-house food truck, El Camion, is always cooking to make sure guests enjoy some delicious Mexican street food while beer-tasting. Think Carne Asada Fries with crinkle cut fries, carne asada, queso sauce, pico de gallo and crema ; Gorditas with a handmade masa shell, refried beans, shredded lettuce, queso fresca stuffed with the guest’s choice of Carne Asada, Pollo Asado, Carnitas, Al Pastor or Picadillo; Taco de Pescado with Mahi-Mahi fried or grilled, cabbage, lime-crema and pico de gallo; and Poblano Gordo with a roasted poblano chile, picadillo, rice, queso, tomato-serrano sauce and served with fresh chips.

Growlers & crowlers are available for take-out. Think Los Banditos Hazy DIPA with Amarillo, Cascade and NZH hops and Nutty Samoan Nut Brown Ale with macadamias and toasted coconut.

Brent Miller is in-studio to tap the keg on all things Luchador Brewing Co.

Play

Show 445, October 2, 2021: Restaurateur Brent Miller , Luchador Brewing Co., Chino Hills Part Two

Brent Miller of Luuchador Brewing

Luchador Brewing Co. is the first craft brewery in the city of Chino Hills! “Co-owners Brent Miller & Jaime Benson have put blood, sweat, tears, and LOTS of beers into making Luchador Brewing Company a reality. Brewmaster Paul Marquez heads up their custom brew system, made up of eight five-barrel brew tanks. Eventually Luchador will have 20 of their own brewed cervezas in addition to a few rotating guest tap handles”

The in-house food truck, El Camion, is always cooking to make sure guests enjoy some delicious Mexican street food while beer-tasting. Think Carne Asada Fries with crinkle cut fries, carne asada, queso sauce, pico de gallo and crema ; Gorditas with a handmade masa shell, refried beans, shredded lettuce, queso fresca stuffed with the guest’s choice of Carne Asada, Pollo Asado, Carnitas, Al Pastor or Picadillo; Taco de Pescado with Mahi-Mahi fried or grilled, cabbage, lime-crema and pico de gallo; and Poblano Gordo with a roasted poblano chile, picadillo, rice, queso, tomato-serrano sauce and served with fresh chips.

Growlers & crowlers are available for take-out. Think Los Banditos Hazy DIPA with Amarillo, Cascade and NZH hops and Nutty Samoan Nut Brown Ale with macadamias and toasted coconut.

Brent Miller continues with us after tapping a fresh keg.

Play

October 2: 9th Anniversary Show with Eric Klein, Hitching Post II, Patrick Tretz, Luchador Brewing Company

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
Segment Three: Chef and Winemaker Frank Ostini, Hitching Post 2 and Hartley-Ostini Hitching Post Wines Part One
Segment Four: Chef and Winemaker Frank Ostini, Hitching Post 2 and Hartley-Ostini Hitching Post Wines Part Two
Segment Five: Director Patrick Trefz, “Man in The Field: The Life and Art of Jim Denevan” – Documentary
Segment Six: Restaurateur Brent Miller , Luchador Brewing Co., Chino Hills Part One
Segment Seven: Restaurateur Brent Miller , Luchador Brewing Co., Chino Hills Part Two
Segment Eight: Co-Host Chef Andrew Gruel of the Slapfish Restaurant Group with “Ask the Chef”

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

Andy Harris at the KLAA Studios

It’s the 9th Anniversary of the “SoCal Restaurant Show” on AM 830 KLAA. Thanks to all our loyal listeners over the years for being part of the Saturday morning fun.

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 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. Talk about great expectations…Chef Eric Klein takes a brief break from his busy kitchens to join us.

Buellton’s celebrated Chef and Winemaker Frank Ostini is the grill master at Hitching Post 2 Restaurant and the Co-Winemaker at Hartley-Ostini Hitching Post Wines (with Gray Hartley.) We’re talking Santa Barbara County wine and Santa Maria BBQ with Chef Frank Ostini.

If you’re a foodie in good-standing you’ve most likely heard of the ultimate outdoor dining experience, “Outstanding in the Field.” These ongoing, one-of-a-kind dining spectaculars are the creation of artist and chef, Jim Denevan. A just released feature documentary, Man In The Field : The Life and Art of Jim Denevan, chronicles his memorable achievements. Instead of bringing the food to the restaurant, “Outstanding in the Field” has brought the restaurant to the food since 1999. Hosted at one long table, with 100 to 1000 guests dining together, Denevan has set tables in vineyards, beaches, meadows, fishing docks, and city streets. Over 120,000 lucky patrons in all 50 states and 16 countries have experienced this once-in-a-lifetime event and now Director Patrick Trefz’s film will allow audiences to experience it too.” The Director of “Man in The Field,”Patrick Trefz, is our guest.

Luchador Brewing Co. is the first craft brewery in the city of Chino Hills! Co-owners Brent Miller & Jaime Benson have put blood, sweat, tears, and LOTS of beers into making Luchador Brewing Company a reality. Brewmaster Paul Marquez heads up their custom brew system, made up of eight, five-barrel brew tanks. Eventually Luchador will have 20 of their own brewed cervezas in addition to a few rotating guest tap handles. The in-house food truck, El Camion, is always cooking to make sure guests enjoy some delicious Mexican street food while beer-tasting. Proprietor Brent Miller joins us to tap the keg of all things Luchador Brewing Co.

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 details his volunteer efforts in support of Bastards American Canteen (Veteran Owned and Operated) with a location in Downey and soon to open in an expanded space in Temecula. They are sponsors of Save The Brave.

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.

They are the official caterers for the newly opened Academy Museum of Motion Pictures ($484 million) at Wilshire Blvd. and Fairfax Avenue. Last Saturday night they catered the glitzy, star-studded Opening Gala for The Academy Museum of Motion Pictures. Talk about pressure!

Starting on Monday they are responsible for the transplanted Spago restaurant at the BNP Paribas Open at Indian Wells Tennis Garden.

Chef Eric Klein takes a brief break from his busy kitchens to join us.

Frank Ostini of Hitching Post II

Buellton’s celebrated Chef and Winemaker Frank Ostini is the grill master at Hitching Post 2 Restaurant and the Co-Winemaker at Hartley-Ostini Hitching Post Wines (with Gray Hartley.) We’re talking Santa Barbara County wine and classic Santa Maria BBQ with Chef Frank Ostini.

“On the Central Coast of California BBQ has always meant grilling over an open fire of red oak, a style of cooking that is native to the area and goes back to the days of the Spanish Rancheros. By combining the old and the new, Hitching Post 2 has created an exciting cuisine with outstanding steaks, ribs and chicken, along with fresh fish and seafood and vegetarian options. They also create their own (world class) wines, Hartley – Ostini Hitching Post Wines, for sale and enjoyment in the restaurant and to the wider public.”

“Hitching Post Wines strives to create flavorful handcrafted wines that possess poise and balance, putting a slice of Santa Barbara in each glass, and a piece of their soul in every bottle of Hitching Post. The spacious Hitching Post Wines Tasting Room is located adjacent to Hitching Post 2 restaurant on Highway 246 and has ample parking.”

The Traditional Tasting at Hitching Post Wines priced at $15 per guest offers a flight of five Hitching Post Wines consisting of Pinks 2017; Hometown Pinot Noir 2016; Cork Dancer Pinot Noir 2015; Santa Maria Valley Pinot Noir 2015; and Gen Red 2016.

A Reserve Tasting, priced at $20, includes five wines – Highliner Pinot Noir 2015; Perfect Set Pinot Noir 2015; Bien Nacido Pinot Noir 2015; Sanford & Benedict Pinot Noir 2015; and Four Top 2012. The caveat of the Reserve Tasting will be its ever-changing menu featuring rare single-vineyard bottlings and special older vintages of Hitching Post.

“Hitching Post Wines Tasting Room would not be complete without the added flavor of Hitching Post 2’s Santa Maria Style BBQ food pairings to enjoy while tasting. Classic crowd-pleasing favorites served from the restaurant for Lunch (mid to late afternoon menu of appetizers & snacks, too) include HP Burgers; Triple-Fried French Fries; Santa Maria BBQ Artichokes; and Grilled Corn Quesadillas.”

Director Patrick Tretz

If you’re a foodie in good-standing you’ve most likely heard of the ultimate outdoor dining experience, Outstanding in the Field.” These ongoing, one-of-a-kind dining spectaculars are the creation of artist and chef, Jim Denevan. A just released feature documentary, Man In The Field: The Life and Art of Jim Denevan, chronicles his memorable achievements.

““MAN IN THE FIELD” profiles pioneering artist and chef Jim Denevan, founder of “Outstanding in the Field,” a radical alternative to the conventional dining experience. The documentary intimately reveals Denevan’s artistic and culinary gifts with land art in epic geometric formations alongside grand dinners in beautiful natural settings. Instead of bringing the food to the restaurant, “Outstanding in the Field” has brought the restaurant to the food since 1999. Hosted at one long table, with 100 to 1000 guests dining together, Denevan has set tables in vineyards, beaches, meadows, fishing docks, and city streets. Over 120,000 lucky patrons in all 50 states and 16 countries have experienced this once-in-a-lifetime event and now Director Patrick Trefz’s film will allow audiences to experience it too.”

The Director of “Man in The Field,” Patrick Trefz is our guest.

Brent Miller of Luuchador Brewing

Luchador Brewing Co. is the first craft brewery in the city of Chino Hills! “Co-owners Brent Miller & Jaime Benson have put blood, sweat, tears, and LOTS of beers into making Luchador Brewing Company a reality. Brewmaster Paul Marquez heads up their custom brew system, made up of eight five-barrel brew tanks. Eventually Luchador will have 20 of their own brewed cervezas in addition to a few rotating guest tap handles”

The in-house food truck, El Camion, is always cooking to make sure guests enjoy some delicious Mexican street food while beer-tasting. Think Carne Asada Fries with crinkle cut fries, carne asada, queso sauce, pico de gallo and crema ; Gorditas with a handmade masa shell, refried beans, shredded lettuce, queso fresca stuffed with the guest’s choice of Carne Asada, Pollo Asado, Carnitas, Al Pastor or Picadillo; Taco de Pescado with Mahi-Mahi fried or grilled, cabbage, lime-crema and pico de gallo; and Poblano Gordo with a roasted poblano chile, picadillo, rice, queso, tomato-serrano sauce and served with fresh chips.

Growlers & crowlers are available for take-out. Think Los Banditos Hazy DIPA with Amarillo, Cascade and NZH hops and Nutty Samoan Nut Brown Ale with macadamias and toasted coconut.

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

Our own Chef Andrew Gruel of the Slapfish Restaurant Group provides another timely and informative “Ask the Chef” segment where Chef Andrew responds to listeners thoughtful inquiries.

Chef Andrew details his volunteer efforts in support of Bastards American Canteen (Veteran Owned and Operated) with a location in Downey and soon to open on a grander scale in Temecula. They are sponsors of Save The Brave.

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
Segment Three: Chef and Winemaker Frank Ostini, Hitching Post 2 and Hartley-Ostini Hitching Post Wines Part One
Segment Four: Chef and Winemaker Frank Ostini, Hitching Post 2 and Hartley-Ostini Hitching Post Wines Part Two
Segment Five: Director Patrick Trefz, “Man in The Field: The Life and Art of Jim Denevan” – Documentary
Segment Six: Restaurateur Brent Miller , Luchador Brewing Co., Chino Hills Part One
Segment Seven: Restaurateur Brent Miller , Luchador Brewing Co., Chino Hills Part Two
Segment Eight: Co-Host Chef Andrew Gruel of the Slapfish Restaurant Group with “Ask the Chef”

Show 189, September 17, 2016: Show Preview with Executive Producer & Co-Host Andy Harris and Chef Andrew Gruel of Slapfish Restaurant Group

Andrew Gruel at the AM830 KLAA StudiosExecutive Chef Andrew Gruel of the rapidly growing Slapfish empire with restaurants in Huntington Beach, Brea, Laguna Beach, Newport Beach, LAX, Irvine at UCI and, most recently, The Los Angeles Memorial Coliseum for Rams and USC Football, is back as today’s Guest Host. In May in Chicago during the National Restaurant Association’s annual conclave he received Nation’s Restaurant News’ Trendsetter MenuMaster Award for Slapfish.

Chef Gretchen Beaumarchais is the area executive chef for Legends Hospitality. This includes supervising the food at the L.A. Memorial Coliseum for USC Football and L.A. Rams Football. With the return of The Rams food expectations are especially high. Chef Gretchen joins us for the delicious 411 on what’s new on the menu for the 2016 season.

Celebrity Chef and Royal Thai Culinary Ambassador, Jet Tila, is no stranger to the show. He’s the host in Los Angeles on Friday, September 23rd for the upcoming Chang Sensory Trails. It’s a Thai flavors culinary adventure uniquely curated by Chef Jet.

Behind-the-scenes for every restaurant opening is the ever-patient Project Manager. This individual is responsible for getting the restaurant open on time (and on budget) with all the necessary inspections and approvals. This is not an easy task anywhere but especially challenging in Southern California. A seasoned pro is Brent Miller of Inspired Concepts and Two Birds Holdings, LLC. We’ll meet him.

Wine Exchange in Santa Ana has partnered with wine connoisseur James Suckling to bring us Great Wines of the Andes. This wine tasting extravaganza in Beverly Hills on September 30th showcases 50 of the top wineries from Argentina and Chile at the esteemed Mr. C Restaurant in Beverly Hills. Wine Exchange’s Kyle Meyer proudly pulls the cork for us on this one.

Well-crafted chocolate has been the Guittard family business and a San Francisco favorite for nearly 150 years. This rich history is captured in Guittard Chocolate Cookbook – Decadent Recipes from San Francisco’s Premium Bean-to-Bar Chocolate Company. Author Amy Guittard (Guittard’s Marketing Director) is our guest.

Sea to Table partners with independent fisherman and commercial docks in 44 traditional fishing communities from Alaska to Maine, creating better markets for their catch. Sea to Table’s National Director of Restaurant Sales, Daniel Del Coro joins us.

Our Co-Host Chef Andrew Gruel of The Slapfish Restaurant Group really knows about the sourcing of safe and sustainable fresh seafood. Where can a savvy consumer obtain the very best in seafood locally? Chef Andrew shares some insider tips.

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

Play

Show 189, September 17, 2016: Brent Miller, (Restaurant Project Manager) Inspired Concepts & Two Birds Holdings, LLC

Brent Miller

Behind-the-scenes for every major restaurant opening is the ever-flexible and patient Project Manager. This key individual is responsible for getting the restaurant open on time (and on budget) with all the necessary inspections and approvals. This is not an easy task anywhere but especially challenging in Southern California. Each City has its own idiosyncrasies.

A seasoned pro is Brent Miller of Inspired Concepts and Two Birds Holdings, LLC. Earlier in his career he piloted a project for celebrity Chef Graham Elliott in Chicago before relocating to Southern California. He designs and manages the buildouts for Slapfish, including the current, in-the-works location for San Clemente

We’ll meet him.

Play

September 17: Jet Tila, LA Rams Food, Brent Miller, Wine Exchange, Amy Guittard, Sea To Table

Podcasts

Segment One: Show Preview with Executive Producer & Co-Host Andy Harris and Chef Andrew Gruel of Slapfish Restaurant Group
Segment Two: Gretchen Beaumarchais, Regional Executive Chef – West, Legends Hospitality
Segment Three: Chef Jet Tila, Host, Chang Sensory Trails
Segment Four: Brent Miller, (Restaurant Project Manager) Inspired Concepts & Two Birds Holdings, LLC
Segment Five: Kyle Meyer, Proprietor, Wine Exchange, Great Wines of The Andes
Segment Six: Amy Guittard, Marketing Director, Guittard Chocolate Company
Segment Seven: Daniel Del Coro, National Director of Sales, Sea to Table
Segment Eight: Chef Andrew Gruel, Slapfish Restaurant Group, The Best in Seafood Suppliers for Consumers

Andrew Gruel at the AM830 KLAA StudiosExecutive Chef Andrew Gruel of the rapidly growing Slapfish empire with restaurants in Huntington Beach, Brea, Laguna Beach, Newport Beach, LAX, Irvine at UCI and, most recently, The Los Angeles Memorial Coliseum for Rams and USC Football, is back as today’s Guest Host. In May in Chicago during the National Restaurant Association’s annual conclave he received Nation’s Restaurant News’ Trendsetter MenuMaster Award for Slapfish.

Chef Gretchen Beaumarchais is the area executive chef for Legends Hospitality. This includes supervising the food at the L.A. Memorial Coliseum for USC Football and L.A. Rams Football. With the return of The Rams food expectations are especially high. Chef Gretchen joins us for the delicious 411on what’s new on the menu for the 2016 season.

Celebrity Chef and Royal Thai Culinary Ambassador, Jet Tila, is no stranger to the show. He’s the host in Los Angeles on Friday, September 23rd for the upcoming Chang Sensory Trails. It’s a Thai flavors culinary adventure uniquely curated by Chef Jet.

Behind-the-scenes for every restaurant opening is the ever-patient Project Manager. This individual is responsible for getting the restaurant open on time (and on budget) with all the necessary inspections and approvals. This is not an easy task anywhere but especially challenging in Southern California. A seasoned pro is Brent Miller of Inspired Concepts and Two Birds Holdings, LLC. We’ll meet him.

Wine Exchange in Santa Ana has partnered with wine connoisseur James Suckling to bring us Great Wines of the Andes. This wine tasting extravaganza on September 30th showcases 50 of the top wineries from Argentina and Chile at the esteemed Mr. Chow Restaurant in Beverly Hills. Wine Exchange’s Kyle Meyer proudly pulls the cork for us on this one.

Well-crafted chocolate has been the Guittard family business and a San Francisco favorite for nearly 150 years. This rich history is captured in Guittard Chocolate Cookbook – Decadent Recipes from San Francisco’s Premium Bean-to-Bar Chocolate Company. Author Amy Guittard (Guittard’s Marketing Director) is our guest.

Sea to Table partners with independent fisherman and commercial docks in 44 traditional fishing communities from Alaska to Maine, creating better markets for their catch. Sea to Table’s National Director of Restaurant Sales, Daniel Del Coro joins us.

Our Co-Host Chef Andrew Gruel of The Slapfish Restaurant Group really knows about the sourcing of safe and sustainable fresh seafood. Where can a savvy consumer obtain the very best in seafood locally? Chef Andrew shares some insider tips.

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

Gretchen BeaumarchaisChef Gretchen Beaumarchais is the Regional Executive Chef West for Legends Hospitality. This includes supervising the food at the L.A. Memorial Coliseum for USC Football and L.A. Rams Football. With the return of The Rams food expectations are especially high.

A new item already attracting attention is the Giant Pretzel weighing in at almost a pound. It’s baked by Homeboy Industries.

Taken to a new level for the 2016 season is Suite and Club Dining. In Club Sections there are rotating chef menus with signature dishes highlighting the visiting teams’ hometown favorites.

Local food scene standouts on the expanded menu are Randy’s Donuts, Seoul Sausage Co., Neal Fraser’s Fritzi Dog and our own Chef Andrew’s Slapfish.

Chef Gretchen joins us for the delicious 411 on what’s new on the menu for the 2016 season.

Jet Tila at Cochon 555Celebrity Chef and Thai Culinary Ambassador, Jet Tila, is no stranger to the show. He’s the host in Los Angeles on Friday, September 23rd for the upcoming Chang Sensory Trails. It’s a Thai flavors culinary adventure uniquely curated by Chef Jet.

Thailand’s leading beer brand, Chang, presents the first-ever Chang Sensory Trails – a multi-sensorial playground to create new memories around iconic Thai flavors. Uniting Thai food lovers from around the world, the festival launched in Singapore a few weeks ago and will soon make its way to the United States. The final stop is London.

The USA Festival is set for Friday, September 23rd from 3 to 11:00 p.m. at The Victorian in Santa Monica. It should prove to be a memorable festival that brings together six of L.A.’s finest Thai restaurants with art and music.

Celebrity chef and Thai Culinary Ambassador, Chef Jet Tila, along with six of LA’s finest Thai restaurants, are set to take attendees on a culinary journey where the food experiences are all curated and brought to life based on Jet’s own personal memories. Behind every dish at #ChangSensoryTrails is a story inspired by seminal moments in his life.

Festival-goers can look forward to creating new memories with Chang, plus enjoy a live art mural painting by visual artist Mambo, and live musical acts all night at Chang Sensory Trails.

Brent MillerBehind-the-scenes for every major restaurant opening is the ever-flexible and patient Project Manager. This key individual is responsible for getting the restaurant open on time (and on budget) with all the necessary inspections and approvals. This is not an easy task anywhere but especially challenging in Southern California.

A seasoned pro is Brent Miller of Inspired Concepts and Two Birds Holdings, LLC. Earlier in his career he piloted a project for celebrity Chef Graham Elliott in Chicago before relocating to Southern California. We’ll meet him.

Kyle Meyer of Wine ExchangeWine Exchange in Santa Ana has partnered with wine connoisseur James Suckling to bring the guest Great Wines of the Andes. This wine tasting extravaganza on September 30 showcases 50 of the top wineries from Argentina and Chile at the esteemed Mr. C Restaurant in Beverly Hills.

Producers will show their top two wines, all selected and rated by internationally acclaimed wine critic James Suckling with 90 points or more.

Join James Suckling for this walk-around tasting featuring a delicious selection of cheese, charcutiere and empanadas, as well as a cool ambience with music from award-winning recording artist Surhan Sidhu, formerly of Empire of the Sun and an impressive DJ in his own right. He is flying-in from Australia for the event and will deliver “fun Cuban funk and regional rarities,” as he puts it.

Tickets include a free Lalique events glass – a $75 value – plus a complete guidebook to the event and to this year’s top wines from the Andes. James tasted close to 2,000 wines from Chile and Argentina to curate the event and the guide.

Wine Exchange’s Kyle Meyer (Great Wines of the Andes Co-Host) proudly pulls the cork for us on this one.

Amy GuittardWell-crafted chocolate has been the Guittard family business and a San Francisco favorite for nearly 150 years. This rich history is captured in Guittard Chocolate CookbookDecadent Recipes from San Francisco’s Premium Bean-to-Bar Chocolate Company.

With 50 tempting photographs and 60 simple recipes for every kind of indulgence, Amy Guittard, in the Guittard Chocolate Cookbook, presents tried-and-true favorite recipes from five generations of Guittards, ranging from start-your-day-right Chocolate Cherry Scones to fudgey Mocha Cookies and deep, dark Chocolate Caramel Pecan Bundt Cake. Leave it to the people who really know chocolate to make a collection of recipes that are sure to make every chocolate lover long for one bite more.

Author Amy Guittard (Guittard’s Marketing Director) is our guest. She is the great-great-granddaughter of the founder of the Guittard Chocolate Company and the company’s marketing director. She lives in the San Francisco Bay Area.

Daniel Del CoroOwned and operated by the Dimin family, Sea to Table partners with independent fishermen and commercial docks in 44 traditional fishing communities from Alaska to Maine, creating better markets for their catch. Shipping to over 1,000 chefs at restaurants and institutions in 46 states, Sea to Table only sources wild, domestic seafood that is sustainably harvested and traceable directly to the point of landing.

On vacation in 1996, the Dimin family found their way to the remote village of Charlotteville on Tobago, a small island in the West Indies. It was love at first sight with the vibrant fishing community. Fishermen there used the same traditional wooden pirogues and hand-line methods of their great-grandfathers, keeping fish populations abundant.

At the end of one extraordinary day with local fisherman ‘Double D’ on his boat ‘I Get Dream,’ the Dimins arrived back to port alongside other boats overflowing with fish, but with a problem: No external market to sell their bountiful catch. That day an idea was born: If the fishermen of Tobago could be connected with chefs in New York, both would benefit. The rest is, well, history.

Sea to Table’s National Director of Restaurant Sales, Daniel Del Coro joins us.

Andrew Gruel and his son WilliamOur Co-Host Chef Andrew Gruel of The Slapfish Restaurant Group based in Huntington Beach really knows about the sourcing of safe and sustainable fresh seafood. Where can a savvy consumer obtain the very best in seafood locally? Chef Andrew shares some insider tips.

Podcasts

Segment One: Show Preview with Executive Producer & Co-Host Andy Harris and Chef Andrew Gruel of Slapfish Restaurant Group
Segment Two: Gretchen Beaumarchais, Regional Executive Chef – West, Legends Hospitality
Segment Three: Chef Jet Tila, Host, Chang Sensory Trails
Segment Four: Brent Miller, (Restaurant Project Manager) Inspired Concepts & Two Birds Holdings, LLC
Segment Five: Kyle Meyer, Proprietor, Wine Exchange, Great Wines of The Andes
Segment Six: Amy Guittard, Marketing Director, Guittard Chocolate Company
Segment Seven: Daniel Del Coro, National Director of Sales, Sea to Table
Segment Eight: Chef Andrew Gruel, Slapfish Restaurant Group, The Best in Seafood Suppliers for Consumers