Tag Archives: Broad Street Oyster Co

Show 683, June 13, 2026: 10th Anniversary of Smorgasburg L.A. with GM Zach Brooks

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Zach Brooks

“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., celebrating it’s 10th Anniversary on June 21st, provides a platform for nearly 100 small businesses curated 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.” Plenty of on-site parking at ROW DTLA. Founding Manager, Zach Brooks, joins us with all the details.

The anniversary merits serious attention since Smorgasburg has served as a coveted incubator for LA restaurants with some of the city’s favorite spots starting as vendors. Examples include – Moo’s Craft BBQ, Bridgetown Roti, Tacos 1986, Bub & Grandma’s, Nicole Rucker, Evil Cooks, Miya Miya, Holy Basil, Broad St. Oyster, Little Fish, Burritos La Palma, Wanderlust and more!

Show 475, May 21, 2022: “Ask the Chef” with Co-host Chef Andrew Gruel of the Slapfish Restaurant Group

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

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

First Chef Andrew updates us on the unfortunate fate of the Small Business COVID Relief Act of 2022 in the U.S. Senate.

On Thursday, May 21st Chef Andrew was the co-headlining chef for Outstanding in the Field’s 5-course, sustainable seafood, wine-paired dinner on the Huntington Beach Pier as part of the Los Angeles Times Food Bowl. This was postponed from last year after the nearby pipeline oil spill.

Chef Andrew’s main course (he also prepared passed hors d’oeuvres) was OC Wild Seafood sculpin and brown box crab with pickled vegetables grown by students at Huntington Beach High School.

The distinguished culinary team (including Chef Chris Tompkins of Malibu’s Broad Street Oyster Co.) cooked for a sold-out crowd of 225 discriminating guests all seated together on one long table. Chef Andrew shares the details of the unusual experience.