Show 547, October 14, 2023: Show Preview with Executive Producer & Co-Host Andy Harris

Posted on October 15, 2023 by Adam Bell

“One of the most visually stunning demonstrations of talent and creativity within the architectural and engineering communities returns for year nine in Long Beach on October 18, 2023. The annual CANstruction Long Beach event provides a much-needed source of non-perishable food to help feed the unhoused in the Long Beach community. The 9th annual CANstruction Long Beach competition benefiting Long Beach Rescue Mission / Lydia House and hosted by the Landmark Square building lobby will take place October 18-29, 2023. CANstruction participants will have twelve hours to design and build unique structures made entirely out of canned goods. The structures may be built up to 10’ x 10’ x 10’ and will be comprised of 3,000 to 4,000 cans each. This year’s theme is “Halloween CAN-dy”, and participating teams may depict Halloween themed candy in any way they want.” CANstruction Long Beach Producer Terri Henry joins us to artfully stack-up all the details.

“Ukrainian-born Chef Anna Voloshyna (a previous guest) is the author of BUDMO!: Recipes from a Ukrainian Kitchen. Celebrate the rich culture of Ukrainian cuisine with these traditional Eastern European recipes infused with a fresh, contemporary approach for today’s home kitchen, from one of today’s most exciting young chefs of Ukrainian cuisine. With its emphasis on fresh ingredients, time-honored heritage, and warm hospitality, Eastern European cuisine is having a culinary moment, in addition to Ukraine being of great current interest.” Chef Anna Voloshyna just returned from a trip to Ukraine and will share her first-person observations of the current, ever-changing scene there.

“Suisun Valley Wine Co-op in Fairfield (established in 2007) represents three local, family-owned micro wineries with distinct wine styles and approaches to winemaking tasting their wines in a single, unique, visitor-friendly tasting room. The three member wineries (Sunset Cellars, Blacksmith Cellars and King Andrew Vineyards) share a common goal of crafting high quality, distinctive wines from grapes grown locally in Suisun Valley and nearby regions. As long-time friends, the winemakers collaborate, exchange ideas, and lend hands in the vineyards and the cellars. With deep mutual respect, they are proud to represent one another’s wine at the Co-op. Most of the tasting room staff at the Wine Co-op are actual wine producers and grape growers. They all take turns pouring the wines. While visiting them, you will learn firsthand their vision and philosophies behind the wines.” Fah Sathirapongsasuti, the principal of the Suisun Valley Wine Co-op and Winemaker and Co-owner of Sunset Cellars joins us to uncork all that is the Suisun Valley Wine Co-op.

“Pacifica’s Rosalind Bakery’s delectable sourdough bread, pizzas, and pastries are made with a dash of love, a sprinkle of nostalgia, and a lot of dedication by proprietor and baker Matt Kosoy. They do more than just bake bread; they bring people together, creating moments of joy and connection. Named after the Matt’s maternal grandmother, Rosalind Bakery began in 2017 by building a community around food. They take pride in every step of the baking process, from selecting the finest ingredients to handcrafting each loaf, pizza, and pastry. The result? Unparalleled flavors that ignite your senses.” Matt has just closed an unusual, oversubscribed, $124,000 bond offering and expanded to a new location in Downtown San Francisco at 4 Embarcadero Center as part of the “Vacant to Vibrant Program.” We’ll meet the Bay Area’s rising “Sourdough King,” Matt Kosoy.

“The Airliner is a historic, 100-year old, Lincoln Heights (Los Angeles) neighborhood bar that exudes warmth, character and hospitality. Whether you’re into beer and shots, sultry natural wines, or classic to modern cocktails, there’s something for almost everyone – with an intriguing Pan-Asian Izakaya comfort food menu created by fine-dining Chef Vinh Nguyen (ex-Grumpy Pig in Shanghai) and nostalgic soundtracks.” Menu highlights include Chong Qing Chicken Wings with whole crisp fried wings, chili oil and crispy bits, and Beef Rendang on a Roll with Indonesian stewed beef, cabbage and pickled red onions. Chef Vinh Nguyen joins us with a plate of Hunan BBQ Pork Ribs.

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 the fast-casual 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. Can cash still be readily accepted in restaurants and other small businesses? The Los Angeles City Council is discussing a new ordinance that will compel all businesses to still accept cash. How does this impact restaurants? We’ll “Ask the Chef”?

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

Show 547, October 14, 2023: Ukrainian Chef and Author, Anna Voloshyna, Recap of Visiting Ukraine

Posted on October 15, 2023 by Adam Bell

“Meaning “cheers!” in Ukrainian, Budmo! is the first cookbook to celebrate classic Eastern European recipes with a modern, creative twist. Presented by Ukrainian-born, California-based chef, blogger, and culinary instructor Anna Voloshyna, bright flavors and vibrant ingredients sing from each plate. A gorgeous magenta pkhali comes alive with roasted beets and a tangy pomegranate molasses. Borscht is reinvented with green sorrels and semi-soft eggs. And Voloshyna even shares a personal recipe for her Ukrainian grandmother’s duck—roasted to a delicious crispy-brown perfection. These are the dishes that are perfect for gathering your favorite people with, and each one is bound to uncover the mouthwatering flavors and traditions of this endlessly fascinating part of the world.”

“Anna Voloshyna was born in southern Ukraine in 1990 and relocated to the United States in 2011. She is a chef, blogger, and culinary instructor who translates Eastern European cuisine and flavors into approachable dishes for the modern home cook, and is particularly known for her wildly successful pop-up dinners and workshops. She resides with her husband in the San Francisco Bay Area.”

Chef Anna has previously graciously shared with us her recipe for Golden Beet Vinegret Salad.

October 14: CANstruction Long Beach, Anna Voloshyna, Suisun Valley Wine Co-op, Rosalind Bakery, The Airliner

Posted on October 11, 2023 by Adam Bell

Podcasts

Segment One: Show Preview with Executive Producer & Co-Host Andy Harris
Segment Two: CANstruction Long Beach with Producer Terri Henry
Segment Three: Ukrainian Chef and Author, Anna Voloshyna, Recap of Visiting Ukraine
Segment Four: Suisun Valley Wine Co-op and Sunset Cellars with Fah Sathirapongsasuti Part One
Segment Five: Suisun Valley Wine Co-op and Sunset Cellars with Fah Sathirapongsasuti Part Two
Segment Six: Rosalind Bakery, Pacifica, CA with Founder Matt Kosoy
Segment Seven: Airliner Bar, Lincoln Heights with Chef Vinh Nguyen
Segment Eight: Co-Host and Chef Andrew Gruel with “Ask the Chef”

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

“One of the most visually stunning demonstrations of talent and creativity within the architectural and engineering communities returns for year nine in Long Beach on October 18, 2023. The annual CANstruction Long Beach event provides a much-needed source of non-perishable food to help feed the unhoused in the Long Beach community. The 9th annual CANstruction Long Beach competition benefiting Long Beach Rescue Mission/Lydia House and hosted by the Landmark Square building lobby will take place October 18-29, 2023. CANstruction participants will have twelve hours to design and build unique structures made entirely out of canned goods. The structures may be built up to 10’ x 10’ x 10’ and will be comprised of 3,000 to 4,000 cans each. This year’s theme is “Halloween CAN-dy”, and participating teams may depict Halloween themed candy in any way they want.” CANstruction Long Beach Producer Terri Henry joins us to artfully stack-up all the details.

“Suisun Valley Wine Co-op in Fairfield (established in 2007) represents three local, family-owned micro wineries with distinct wine styles and approaches to winemaking tasting their wines in a single, unique, visitor-friendly tasting room. The three member wineries (Sunset Cellars, Blacksmith Cellars and King Andrew Vineyards) share a common goal of crafting high quality, distinctive wines from grapes grown locally in Suisun Valley and nearby regions. As long-time friends, the winemakers collaborate, exchange ideas, and lend hands in the vineyards and the cellars. With deep mutual respect, they are proud to represent one another’s wine at the Co-op. Most of the tasting room staff at the Wine Co-op are actual wine producers and grape growers. They all take turns pouring the wines. While visiting them, you will learn firsthand their vision and philosophies behind the wines.” Fah Sathirapongsasuti, the principal of the Suisun Valley Wine Co-op and Winemaker and Co-owner of Sunset Cellars joins us to uncork all that is the Suisun Valley Wine Co-op.

“Pacifica’s Rosalind Bakery’s delectable sourdough bread, pizzas, and pastries are made with a dash of love, a sprinkle of nostalgia, and a lot of dedication by proprietor and baker Matt Kosoy. They do more than just bake bread; they bring people together, creating moments of joy and connection. Named after the Matt’s maternal grandmother, Rosalind Bakery began in 2017 by building a community around food. They take pride in every step of the baking process, from selecting the finest ingredients to handcrafting each loaf, pizza, and pastry. The result? Unparalleled flavors that ignite your senses. proprietor and baker Matt Kosoy.” Matt has just closed an unusual, oversubscribed, $124,000 bond offering and expanded to a new location in Downtown San Francisco at 4 Embarcadero Center as part of the “Vacant to Vibrant Program.”

We’ll meet the Bay Area’s rising “Sourdough King,” Matt Kosoy.

“The Airliner is a historic, 100-year old, Lincoln Heights (Los Angeles) neighborhood bar that exudes warmth, character and hospitality. Whether you’re into beer and shots, sultry natural wines, or classic to modern cocktails, there’s something for almost everyone – with an intriguing Pan-Asian Izakaya comfort food menu created by fine-dining chef Vinh Nguyen (ex-Grumpy Pig in Shanghai) and nostalgic soundtracks.” Menu highlights include Chong Qing Chicken Wings with whole crisp fried wings, chili oil and crispy bits, and Beef Rendang on a Roll with Indonesian stewed beef, cabbage and pickled red onions. Chef Vinh Nguyen joins us with a plate of Hunan BBQ Pork Ribs.

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. Can cash still be readily used in restaurants and other small businesses? The Los Angeles City Council is discussing a new ordinance that will compel all businesses to still accept cash. How does this impact restaurants? We’ll “Ask the Chef”?

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

Terri Henry of Dine LBC and Terri Henry Marketing

“The 9th annual CANstruction Long Beach competition benefiting Long Beach Rescue Mission / Lydia House and hosted by the Landmark Square building lobby will take place October 18-29, 2023. October 18th is the official “Build Night” starting at 7pm; the teams will be building their structure OVERNIGHT the evening of October 18th and into the morning of October 19th.”

“CANstruction participants will have twelve hours to design and build unique structures made entirely out of canned goods. The structures may be built up to 10’ x 10’ x 10’ and will be comprised of 3000-4000 cans each. This year’s theme is “Halloween CAN-dy”, and participating teams may depict Halloween themed candy in any way they want”

“Our two talented teams (Gensler Architects and Valero Energy) have spent months designing their structures and are allowed only 12 hours to meticulously stack and color-coordinate their cans into ingenious feats of design”, added Terri Henry of terri henry marketing LLC, who organizes the event. “The ultimate donation of thousands of cans of food to feed the hungry in our community makes it all worthwhile to the teams.”

“The completed structures will be on display to the public October 19-29 at Landmark Square during their regular business hours. Visitors are encouraged to bring additional canned goods to the event to be used as “votes” for their favorite structure by placing the cans in bins next to each structure resulting in a “People’s Choice” award. Additional awards including “Structural Ingenuity”, “Best Use of Labels”, “Most Cans”, “Best Meal” and “Juror’s Favorite”, will be awarded following the exhibition.”

CANstruction Long Beach Producer Terri Henry joins us to artfully stack-up all the details.

Chef Anna has previously graciously shared with us her recipe for Golden Beet Vinegret Salad.

Fah Sathirapongsasuti of Suisun Valley Co Op

“Suisun Valley Wine Co-op in Fairfield (established in 2007) represents three local, family owned micro wineries with distinct wine styles and approaches to winemaking tasting their wines in a single, unique, visitor-friendly indoor and outdoor tasting room.”

“The three member wineries (Sunset Cellars, Blacksmith Cellars and King Andrew Vineyards) share a common goal of crafting high quality, distinctive wines from grapes grown locally in Suisun Valley and nearby regions. As long-time friends, the winemakers collaborate, exchange ideas, and lend hands in the vineyards and the cellars. With deep mutual respect, they are proud to represent one another’s wine at the Co-op.”

“Most of the tasting room staff at the Wine Co-op are actual wine producers and grape growers. They all take turns pouring the wines. While visiting them, you will learn firsthand their vision and philosophies behind the wines. The Co-op Team enjoys spending time with visitors and like sharing Suisun Valley’s rustic and authentic charm.”

Fah Sathirapongsasuti, the principal of the Suisun Valley Wine Co-op and Winemaker and Co-owner of Sunset Cellar, joins us to uncork all that is the Suisun Valley Wine Co-op.

“Winemaker Matt Smith built Blacksmith Cellars on the philosophy of crafting distinctive varietal driven and blended wines that he is passionate about. The process of winemaking is a lifestyle he embraces and enjoys and it shows in his releases.

“Founded by Doug and Katsuko Sparks in their garage in San Francisco’s Inner Sunset District, Sunset Cellars believes in “Zen Zin” a minimalist winemaking style and respect for our grower’s efforts in the vineyards. In 2007 they founded the Suisun Valley Wine Co-op. Fah and Mio succeeded them as winemaker and co-owners in 2021”

“Wine grower Roger King and his wife Carol (King Andrews Vineyards) bring you unique and boutique wines of Suisun Valley and Solano County. Small lot winemaking from the vineyard to the winery brings fresh vibrant wines to your palate. They grow, vint and bottle their wines with limited intervention.”

“Named after the Matt’s maternal grandmother, Rosalind Bakery began in 2017 by building a community around food. They take pride in every step of the baking process, from selecting the finest ingredients to handcrafting each loaf, pizza, and pastry. The result? Unparalleled flavors that ignite your senses.”

“Some of their most popular sourdough flavors are walnut rosemary, sesame rye, and olive. Rosalind also serves eye-catching hibiscus bear claws and “Mr. Charlie” pizzas – a Roman-style pizza with Point Reyes Toma Cheese, red sauce, shredded mozzarella, peaches, Mike’s Hot Honey, purple basil, red onion, parmesan, black pepper.”

“Quality is at the heart of everything they do. It’s not just about the ingredients—it’s about the connections they nurture—with their ingredients, their methods, and most importantly, their community.”

“Just like their namesake, Rosalind, Matt believes in the magic of bringing people together. The bakery isn’t just a place to buy treats—it’s a hub where stories are shared, friendships are formed, and memories are made.”

Matt has just closed an unusual, oversubscribed, $124,000 bond offering to finance the growing enterprise and expanded to a new location in Downtown San Francisco at 4 Embarcadero Center as part of the “Vacant to Vibrant Program.”

We’ll meet the Bay Area’s rising “Sourdough King” Matt Kosoy.

A design highlight is the impressive, restored and distinctive curved wooden bar running the length of the space.

Menu highlights include Chong Qing Chicken Wings with whole crisp fried wings, chili oil and crispy bits, and Beef Rendang on a Roll with Indonesian stewed beef, cabbage and pickled red onions.

Chef Vinh Nguyen joins us with a plate of Hunan BBQ Pork Ribs.

Chef Andrew Gruel of Big Parm and the Calico Fish House

Can cash still be conveniently used without a hassle in restaurants and other small businesses? The Los Angeles City Council is discussing a new ordinance that will compel all businesses to still accept cash. How does this impact restaurants? We’ll “Ask the Chef”?

Podcasts

Show 540, August 26, 2023: Show Preview with Executive Producer & Co-Host Andy Harris

Posted on August 27, 2023 by Adam Bell

“Ukrainian-born Chef Anna Voloshyna is the author of BUDMO! Recipes from a Ukrainian Kitchen. Celebrate the rich culture of Ukrainian cuisine with these traditional Eastern European recipes infused with a fresh, contemporary approach for today’s home kitchen, from one of today’s most exciting young chefs of Ukrainian cuisine. With its emphasis on fresh ingredients, time-honored heritage, and warm hospitality, Eastern European cuisine is having a culinary moment, in addition to Ukraine being of great current interest.” Chef Anna Voloshyna is our guest sharing the secrets of the Ukrainian Kitchen.

“Newly launched by the Market Broiler restaurant group is the seafood-centric MB Grille in Torrance at Del Amo Fashion Center designed by the award-winning Hatch Design Group. The new restaurant boasts a contemporary coastal design and lighter color palette, while maintaining Market Broiler’s signature large-format footprint at nearly 6,500 square feet. A spacious outdoor patio, complete with a decorative tile fireplace, welcomes visitors to the main entrance of the Del Amo Fashion Center. Executive Chef Robin Higa’s seasonable menu features shareable starters including a refreshing Crab Avocado Stack with pickled red onion and frisée topped with pineapple relish and cherry tomato puree; Poke Nachos featuring layers of fried wonton triangles topped with MB’s signature poke, serrano peppers, and avocado drizzled with soy sauce and spicy mayo; and Tomato Burrata Bruschetta with whipped burrata, heirloom tomatoes, balsamic reduction, olive oil, and micro basil.” Chef Robin Higa joins us with an order of Poke Nachos at the ready.

Founded in 2022 by Vince Nguyen, NAM Coffee is the first Vietnamese coffee importer and roaster based in Los Angeles. “Nam Coffee is Founder Vince Nguyen’s love letter to his journey from Vietnam to California, a flavor inspired by the mountains of his hometown in Pleiku as much as his current home in Los Angeles. Like many Vietnamese people around the world, Vince always carried the flavor and tradition of Vietnamese coffee with him wherever he goes.” Vince Nguyen is our guest with a fresh-brewed cup of Orange County blend in hand.

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. Have you noticed the Mandatory Service Charge of 18 per cent or more now being added to many restaurant checks? The check might also include a 3 to 5 per cent surcharge as a contribution to employee health care. The Mandatory Service Charge is not a gratuity. Where does it go and who benefits? Should you also leave a gratuity? What’s right? Chef Andrew revisits this increasingly befuddling issue.
All of this and heaping helpings of extra deliciousness on this week’s not-to-miss show!

Show 540, August 26, 2023: Chef Anna Voloshyna, Author, BUDMO! – Recipes from a Ukrainian Kitchen Part One

Posted on August 27, 2023 by Adam Bell

“With its emphasis on fresh ingredients, time-honored heritage, and warm hospitality, Eastern European cuisine is having a culinary moment, in addition to Ukraine being of great current interest.”

Chef Anna graciously shares with us her recipe for Golden Beet Vinegret Salad from the Starters, Salads, and Spreads Chapter.

Chef Anna Voloshyna is our guest sharing the secrets of the Ukrainian Kitchen.

Show 540, August 26, 2023: Chef Anna Voloshyna, Author, BUDMO! – Recipes from a Ukrainian Kitchen Part Two

Posted on August 27, 2023 by Adam Bell

Chef Anna graciously shares with us her recipe for Golden Beet Vinegret Salad from the Starters, Salads, and Spreads Chapter.

Chef Anna Voloshyna is our guest sharing the secrets of the Ukrainian Kitchen. Think Thick Kefir Oladky (thick and fluffy pancakes.)

Golden Beet Vinegret Salad

Posted on August 20, 2023 by Adam Bell

Recipe excerpt from:
BUDMO!: Recipes from a Ukrainian Kitchen
by Anna Voloshyna

This traditional Slavic beet salad is called vinegret. I came up with this version of the recipe when I ran out of red beets and fresh onions. I found a few golden beets and a jar of pickled red onions in my fridge, and I decided to give it a go. The salad came out so vibrant and beautiful that now I make this version more often than the traditional one. The only thing I would never change is the unrefined sunflower oil. That is what makes this salad taste authentic.

Serves 6 to 8

3 medium golden beets
Salt and freshly ground black pepper
3 medium carrots
2 large Yukon Gold potatoes
1 cup shelled green peas (fresh or frozen)
5 large kosher dill pickles
1/2 cup Pickled Red Onion
1/4 cup chopped fresh dill and flat-leaf parsley, in equal parts
1/3 cup unrefined sunflower oil
2 teaspoons red wine vinegar
1/4 teaspoon sugar

In a medium saucepan, combine the beets with water to cover by about 2 inches and a pinch of salt. Bring to a boil over medium-high heat and cook until the beets can be easily pierced with a knife, 30 to 40 minutes. In a separate medium saucepan, cook the carrots and potatoes using the same method. When the vegetables are ready, drain them, transfer them to a medium bowl, and let them cool to room temperature, about 30 minutes.

Meanwhile, bring a small saucepan filled with water to a boil. Fill a small bowl with ice-cold water. Season the boiling water with a pinch of salt, then add the peas and blanch until they are bright green and no longer taste starchy, about 2 minutes. Drain the peas and immerse them in the ice-cold water until they are completely cool, 3 to 5 minutes. Drain the peas and spread them on a paper towel to dry.

When the beets, potatoes, and carrots are at room temperature, peel them, cut them into 1/4-inch cubes, and transfer them to a large bowl. Cut the pickles and pickled onion into the same-size cubes and add them to the bowl along with the peas, dill, and parsley.

In a small bowl, mix together the oil, vinegar, and sugar with a fork, then season to taste with salt and pepper . Drizzle as much of the dressing as you like over the salad; you may not need all of it. Mix well with a large spoon, then taste and add more dressing and salt if needed.

Enjoy the salad at room temperature or chilled. It will keep in an airtight container in the refrigerator for up to 3 days .

August 26: Anna Voloshyna, MB Grille, NAM Coffee

Posted on August 20, 2023 by Adam Bell

Podcasts

Segment One: Show Preview with Executive Producer & Co-Host Andy Harris
Segment Two: Chef Anna Voloshyna, Author, BUDMO! – Recipes from a Ukrainian Kitchen Part One
Segment Three: Chef Anna Voloshyna, Author, BUDMO! – Recipes from a Ukrainian Kitchen Part Two
Segment Four: Executive Chef Robin Higa, MB Grille, Torrance Part One
Segment Five: Executive Chef Robin Higa, MB Grille, Torrance Part Two
Segment Six: NAM Coffee, Anaheim, with Founder Vince Nguyen Part One
Segment Seven: NAM Coffee, Anaheim, with Founder Vince Nguyen Part Two
Segment Eight: Co-Host and Chef Andrew Gruel with “Ask the Chef”

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

“Ukrainian-born Chef Anna Voloshyna is the author of BUDMO!: Recipes from a Ukrainian Kitchen. Celebrate the rich culture of Ukrainian cuisine with these traditional Eastern European recipes infused with a fresh, contemporary approach for today’s home kitchen, from one of today’s most exciting young chefs of Ukrainian cuisine. With its emphasis on fresh ingredients, time-honored heritage, and warm hospitality, Eastern European cuisine is having a culinary moment, in addition to Ukraine being of great current interest.” Chef Anna Voloshyna is our guest sharing the secrets of the Ukrainian Kitchen.

“Newly launched by the Market Broiler restaurant group is the seafood-centric MB Grille in Torrance at Del Amo Fashion Center designed by the award-winning Hatch Design Group. The new restaurant boasts a contemporary coastal design and lighter color palette, while maintaining Market Broiler’s signature large-format footprint at nearly 6,500 square feet. A spacious outdoor patio, complete with a decorative tile fireplace, welcomes visitors to the main entrance of the Del Amo Fashion Center. Executive Chef Robin Higa’s seasonable menu features shareable starters including a refreshing Crab Avocado Stack with pickled red onion and frisée topped with pineapple relish and cherry tomato puree; Poke Nachos featuring layers of fried wonton triangles topped with MB’s signature poke, serrano peppers, and avocado drizzled with soy sauce and spicy mayo; and Tomato Burrata Bruschetta with whipped burrata, heirloom tomatoes, balsamic reduction, olive oil, and micro basil.” Chef Robin Higa joins us with an order of Poke Nachos at the ready.

Founded in 2022 by Vince Nguyen, NAM Coffee is the first Vietnamese coffee importer and roaster based in Los Angeles. “Nam Coffee is Founder Vince Nguyen’s love letter to his journey from Vietnam to California, a flavor inspired by the mountains of his hometown in Pleiku as much as his current home in Los Angeles. Like many Vietnamese people around the world, Vince always carried the flavor and tradition of Vietnamese coffee with him wherever he goes.” Vince Nguyen is our guest with a fresh-brewed cup of Orange County blend in hand.

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. Have you noticed the Mandatory Service Charge of 18 per cent or more now being added to many restaurant checks? The check might also include a 3 to 5 per cent surcharge as a contribution to employee health care. The Mandatory Service Charge is not a gratuity. Where does it go and who benefits? Should you also leave a gratuity? What’s right? Chef Andrew revisits this increasingly befuddling issue.

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

Chef Anna graciously shares with us her recipe for Golden Beet Vinegret Salad.

Chef Anna Voloshyna is our guest sharing the secrets of the Ukrainian Kitchen. Think Thick Kefir Oladky (thick and fluffy pancakes.)

“Upon entering guests are enticed by the on-site fish market, featuring fresh seafood, including wild Atlantic Salmon, Chilean Seabass, Alaskan King Crab legs, mussels, clams, and oysters. With high-vaulted ceilings and exposed steel trusses, the open-air concept brings the outside in through a large window at the front of the space, as well as through an indoor-outdoor bar with seating for 22. Anchoring the dining room, is a large full-view expo window, allowing guests to view the action within the kitchen. The main dining room seamlessly flows into the bar area where high-top tables boast a hand-painted hexagonal design and plush barstool seating which create an exciting interaction between the dining room and bar.”

“While it may be our newest location, our MB Grille in Torrance sets the stage for the future of Market Broiler concepts,” comments founder Rodney K. Couch. “We want to continue to evolve with our guests, many of whom have been coming for more than 30 years, by offering a convivial destination that welcomes and embraces the next generation of diners.”

“The Summer menu celebrates the concept’s roots in sustainable seafood. Executive Chef Robin Higa’s seasonable menu features shareable starters including a refreshing Crab Avocado Stack with pickled red onion and frisée topped with pineapple relish and cherry tomato puree; Poke Nachos featuring layers of fried wonton triangles topped with MB’s signature poke, serrano peppers, and avocado drizzled with soy sauce and spicy mayo; and Tomato Burrata Bruschetta with whipped burrata, heirloom tomatoes, balsamic reduction, olive oil, and micro basil. Seasonal seafood entrees include a whole Mediterranean Branzino in a lemon-artichoke butter sauce, served with broccolini and rice pilaf; and sustainably caught Harpooned Swordfish hand-caught in local waters.”

“A native of Hawaii, Chef Robin Higa trained at Kapiolani College of Culinary Arts. He started his career in the restaurant industry at the age of seventeen, and began “moving up the ladder” when he reached the Mainland. Robin is an experienced executive chef adept at creating and managing a wide range of retail food and beverage concepts from casual themed dining, catering operations and fine dining restaurants. Robin is the consummate chef who truly understands the balance of menu item development and the alignment and execution of delicious food, which is complementary to MB Grille’s operations. He is also an everyday, hands-on, roll-up-your-sleeve team player who goes to great lengths to get the job done.”

Chef Robin Higa joins us with an order of Poke Nachos at the ready.

Founded in 2022 by Vince Nguyen, NAM Coffee is the first Vietnamese coffee importer and roaster based in Los Angeles. “Nam Coffee is Founder Vince Nguyen’s love letter to his journey from Vietnam to California, a flavor inspired by the mountains of his hometown in Pleiku as much as his current home in Los Angeles. Like many Vietnamese people around the world, Vince always carried the flavor and tradition of Vietnamese coffee with him wherever he goes.”

“Vince spent his early childhood in Pleiku, a city known for its coffee, tea, and honey farms. He remembers drinking Vietnamese coffee from quite a young age. And when he was twelve, Vince got first-hand experience working at his mom’s coffee stand in Saigon, where the family moved. She was a single mother who worked long hours to provide for the family. Now, years later, Vince is proud to build off what he learned from that coffee stand and continue his family tradition of entrepreneurship.”

“When Vince moved to Orange County, California to pursue a career in fashion, he was frustrated by the lack of Vietnamese coffee that had the familiar flavors he grew up with. So he went out looking for a source, and luckily met NAM’s fantastic partner who is a third-generation farmer. NAM’s Arabica and Robusta beans come from a family farm on Langbiang mountain in Da Lat, a highland region famous for its scenic vistas and fertile soil.”

“When first developing the NAM roasts, Vince paid careful attention to all of the tiny details that go into achieving perfection. For example, NAM roasts premium, light Robusta beans at lower temperatures for longer periods of time to ensure that every bean gets a nice coat of oil and a lasting, vibrant aroma. NAM guarantees that their products are organic with no additives like corn starch or chicory. NAM offers both Arabica and Robusta blends, spotlighting the diversity and sophistication of Vietnam’s agricultural prowess.”

Vince Nguyen is our guest with a fresh-brewed cup of Orange County blend in hand.

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

Have you noticed the Mandatory Service Charge of 18 per cent or more now being added to many restaurant checks? The check might also include a 3 to 5 per cent surcharge noted as a contribution to employee health care. The Mandatory Service Charge is not a gratuity. Where does it go and who benefits? Should you also leave a gratuity? What’s right? Chef Andrew revisits this newly befuddling issue.