Show 578, May 18, 2024: Restaurateur Bob Spivak with Saved by a Blonde & a Chicken Pot Pie – A Restaurateur’s Memoir

Bob Spivak of Grill Concepts

“In Saved by A Blonde & A Chicken Pot PieA Restaurateur’s Memoir, restaurateur Bob Spivak (The Grill on the Alley in Beverly Hills, The Daily Grill‘s and Public School Restaurant + Bar recounts growing up in the restaurant business, how athletics and ingenuity helped him succeed despite living with dyslexia, and the lunch meeting that changed the course of his life, personally and professionally.”

“A lifelong veteran of the food and beverage industry, Bob’s passion for hospitality, love of people and keen business savvy have made him both a respected and beloved figure to generations of restaurant workers and guests.”

“Bob Spivak is the past chairman of the California Restaurant Association, a Director for the California Culinary Academy, and the recipient of many awards, including Restaurateur of The Year from the California Restaurant Association.”

On Thursday evening, May 30th as part of The Milky Way restaurant’s (Pico-Robertson neighborhood of LA) ongoing Book Series, Bob Spivak will be in residence with “An Evening with Bob Spivak.” Count on Bob sharing entertaining hospitality stories and a special 3-course menu from Executive Chef Phil Kastel (an alum of Bob Spivak’s Grill Concepts, Inc.)

Bob Spivak joins us with a chicken pot pie alongside a bowl of signature Smokey Joe’s BBQ Beans at the readyat the ready.

Show 522, April 22, 2023: Show Preview with Executive Producer & Co-Host Andy Harris

What’s a new season of Angels Baseball without a home run of new food items to contemplate and savor. Joining us to make us incredibly hungry is new Executive Chef Dennis Radcliffe of Legends Hospitality at Angel Stadium. We’re chatting about what’s new in the concession stands, at Brewery X, and the Premium Suites. Angel Stadium also has an in-house pastry chef. Think fresh-baked brownie bites and oversized caramel (Granny Smith) apples! It’s everything from the Out-of-the-Park Dog to the juicy BX Burger on at Brewery X.

When we last visited Luchador Brewing Co. they were just operating their original craft brewery and restaurant in Chino Hills. A new location in Cathedral City joined the collection last year.
“Co-owner Brent Miller was inspired by the nostalgia of the Luchador wrestling he watched as a child and co-owner Jaime Benson had strong connections to both Chino Hills and the Coachella Valley, and thus, Luchador Brewing Co was born. The flagship location in Chino Hills opened its doors in March 2020 & their second location, Cathedral City in the Coachella Valley, opened in August 2022. Coming soon: LBC Distribution Center in Banning, CA.” Restaurateur Brent Miller joins us in-studio to tap the keg on Luchador Brewing Co.

“As a former professional athlete and a self- proclaimed health junkie Cristina Kown and Christian Gerloff were always trying to keep up with the latest health trends and best new wellness products. But when they started looking closely at labels and saw the amount of artificial ingredients, sugar, coloring and junk that was going into drinks that were made “healthy and natural” they just knew that they could create something better. Christina and Christian set out to make drinks that tasted great and could actually be helpful in supporting wellness. They had to be as clean as possible and contain real and organic ingredients. Their drinks had to contain meaningful levels of nutrition- not just buzz words on a label. And so, the idea for all Phenoms was born.” All Phenoms’ Cristina Kown and Christian Gerloff join us to pull the tab on all Phenoms sparkling functional beverages for us.

SoCalGas is hosting the 10th Annual SoCalGas Foodservice Equipment Expo (2 days) on Tuesday, April 25th and Wednesday, April 26th from 10:00 a.m. to 3:00 p.m. at the SoCalGas Energy Resource Center in Downey. “With no-cost registration, the 10th annual Foodservice Equipment Expo provides an opportunity to Reconnect, Rebuild, and Innovate at one of the industry’s largest West Coast showcases of natural gas and energy-efficient commercial foodservice equipment. Leading industry manufacturers will display and demonstrate their brands as attendees visit booths and live-action cooking stations, sample artisan foods cooked on a variety of natural gas equipment, network, and learn about available rebates.” SoCalGas Co.’s Gina Christian (Foodservice Technical Specialist) and William Morris (Senior Foodservice Program Advisor) are our guests providing all the details.

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 of Big Parm (New Jersey-style pizza) in the Mess Hall in Tustin provides another timely and informative “Ask the Chef” segment where Chef Andrew responds to listeners thoughtful inquiries. If servers (middle-income earners at best) at full-service restaurants didn’t have it rough already coming back after the Pandemic there is a new force of concern out there to contend with. The IRS has a new campaign out there to aggressively audit servers looking at their gratuities. Hardly going after the possible big ticket tax cheats as promised. Chef Andrew explains.

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

April 22: Angels Baseball Food, Luchador Brewing Co., All Phenoms Sparking Functional Beverages, SoCal Gas Foodservice Equipment Expo

Podcasts

Segment One: Show Preview with Executive Producer & Co-Host Andy Harris
Segment Two: Executive Chef Dennis Radcliffe, Legends Hospitality at Angel Stadium Part One
Segment Three: Executive Chef Dennis Radcliffe, Legends Hospitality at Angel Stadium Part Two
Segment Four: Luchador Brewing Co., Chino Hills and Cathedral City with Co-Founder Brent Miller Part One
Segment Five: Luchador Brewing Co., Chino Hills and Cathedral City with Co-Founder Brent Miller Part Two
Segment Six: All Phenoms Sparkling Functional Beverages with Founders Cristina Kown and Christian Gerloff
Segment Seven: 10th Annual SoCalGas Foodservice Equipment Expo and Restaurants Care Resilience Fund Grants
Segment Eight: Chef Andrew Gruel (Co-Host) of Calico Fish House in Huntington Beach with “Ask the Chef”

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

What’s a new season of Angels Baseball without a home run of new food items to contemplate and savor. Joining us to make us incredibly hungry is new Executive Chef Dennis Radcliffe and Pastry Chef Christy Petro of Legends Hospitality at Angel Stadium. We’ll be chatting about what’s new in the concession stands, at Brewery X, and the Premium Suites. Angel Stadium also has an in-house pastry chef. Think fresh-baked brownie bites and oversized caramel (Granny Smith) apples! It’s everything from the Out-of-the-Park Dog to the juicy BX Burger at Brewery X.

When we last visited Luchador Brewing Co. they were just operating their original craft brewery and restaurant in Chino Hills. A new location in Cathedral City has joined the collection last year.

Co-owner Brent Miller was inspired by the nostalgia of the Luchador wrestling he watched as a child and co-owner Jaime Benson had strong connections to both Chino Hills and the Coachella Valley, and thus, Luchador Brewing Co was born. The flagship location in Chino Hills opened its doors in March 2020 & their second location, Cathedral City in the Coachella Valley, opened in August 2022. Coming soon: LBC Distribution Center in Banning, CA.” Restaurateur Brent Miller joins us in-studio to tap the keg on Luchador Brewing Co.

“As a former professional athlete and a self- proclaimed health junkie Cristina Kown and Christian Gerloff were always trying to keep up with the latest health trends and best new wellness products. But when they started looking closely at labels and saw the amount of artificial ingredients, sugar, coloring and junk that was going into drinks that were made “healthy and natural” they just knew that they could create something better. Christina and Christian set out to make drinks that tasted great and could actually be helpful in supporting wellness. They had to be as clean as possible and contain real and organic ingredients. Their drinks had to contain meaningful levels of nutrition- not just buzz words on a label. And so, the idea for all Phenoms was born.” All Phenoms’ Cristina Kown and Christian Gerloff join us to pull the tab on all Phenoms sparkling functional beverages for us.

SoCalGas is hosting the 10th Annual SoCalGas Foodservice Equipment Expo (2 days) on Tuesday, April 25thand Wednesday, April 26th from 10:00 a.m. to 3:00 p.m. at the SoCalGas Energy Resource Center in Downey. “With no-cost registration, the 10th annual Foodservice Equipment Expo provides an opportunity to Reconnect, Rebuild, and Innovate at one of the industry’s largest West Coast showcases of natural gas and energy-efficient commercial foodservice equipment. Leading industry manufacturers will display and demonstrate their brands as attendees visit booths and live-action cooking stations, sample artisan foods cooked on a variety of natural gas equipment, network, and learn about available rebates.” SoCalGas Co.’s Gina Christian (Foodservice Technical Specialist) and William Morris (Senior Foodservice Program Advisor) are our guests providing all the details.

Our own Chef Andrew Gruel, the menu-maker behind the full-service Calico Fish House (in Huntington Beach) and also the founder of Big Parm (New Jersey-style pizza) in the Mess Hall in Tustin provides another timely and informative “Ask the Chef” segment where Chef Andrew responds to listeners thoughtful inquiries. If servers (middle-income earners at best) at full-service restaurants didn’t have it rough already coming back after the Pandemic there is a new force of concern out there to contend with. The IRS has a new campaign out there to aggressively audit servers looking at their gratuities. Hardly going after the possible big ticket tax cheats as promised. Chef Andrew explains.

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

Dennis Radcliffe of Legends Hospitality

What’s a new season of Angels Baseball without a home run of new food items to contemplate and savor. Joining us to make us incredibly hungry is new Executive Chef Dennis Radcliffe and Pastry Chef Christy Petro of Legends Hospitality at Angel Stadium.

We’ll be chatting about what’s new in the concession stands, at Brewery X, and the Premium Suites. Angel Stadium also has an in-house pastry chef. Think fresh-baked brownie bites and oversized caramel (Granny Smith) apples!

It’s everything from the Out-of-the-Park Dog to the BX Burger at Brewery X. 

Also the Barbacoa Burrito and the California Steak Board in the Suites. A whole lot lot of deliciousness at the ready.

Brent Miller of Luuchador Brewing

When we last visited Luchador Brewing Co. they were just operating their original craft brewery and restaurant in Chino Hills. A new location in Cathedral City has joined the collection last year.

“Co-owner Brent Miller was inspired by the nostalgia of the Luchador wrestling he watched as a child and co-owner Jaime Benson had strong connections to both Chino Hills and the Coachella Valley, and thus, Luchador Brewing Co was born. The flagship location in Chino Hills opened its doors in March 2020 & their second location, Cathedral City in the Coachella Valley, opened in August 2022. Coming soon: LBC Distribution Center in Banning, CA.”

“Brewer Paul Marquez and his team head up Luchador’s custom brew system, made up of eight five-barrel brew tanks in Chino Hills and four ten-barrel tanks in Cathedral City. LBC has 15 rotating taps featuring a wide selection of beers & seltzers, all made in-house, as well as a solid selection of wine by the glass and bottle.

Luchador’s in-house food truck El Camión turns the brewery food truck tradition on its head and serves up delicious Mexican street food small plates, Tijuana-style. Specialties include Aguachile, Gorditas, Tortas, Tacos, Birria Ramen, Luchador Dog and a Mexi-Cali Cheesesteak. Growlers, crowlers, and their full menu are available for take-out. Check LBC’s beer and food links for our current selection.

Brent Miller joins us in-studio to tap the keg on Luchador Brewing Co. and also preview their upcoming Cinco de Mayo festivities.

Christian Gerloff and Christina Kown of All Phenoms

“As a former professional athlete and a self-proclaimed health junkie Cristina Kown and Christian Gerloff were always trying to keep up with the latest health trends and best new wellness products. But when they started looking closely at labels and saw the amount of artificial ingredients, sugar, coloring and junk that was going into drinks that were made “healthy and natural” they just knew that they could create something better.”

“Christina and Christian set out to make drinks that tasted great and could actually be helpful in supporting wellness. They had to be as clean as possible and contain real and organic ingredients. Their drinks had to contain meaningful levels of nutrition- not just buzz words on a label. And so, the idea for all Phenoms was born.”

“Christina and Christian crafted three delicious organic fruit infused sparkling waters to enjoy anytime of day. And each of all Phenoms drinks contain a unique blend of vitamins, minerals, probiotics, botanicals, adaptogens and nootropics crafted to make getting the best in wellness a little bit easier.”

“Try Daily (sparling Mango Pineapple) for simple nutrition and daily wellness. Superboost (sparking Strawberry Mint) supports immune health and hydration and Motivate (sparking Citrus Ginger) is crafted for better energy and focus.”

All Phenoms also has partnered with 1% For The Planet, because we believe that all businesses need to do their part in supporting responsible environmental practices.

All Phenoms’ Cristina Kown and Christian Gerloff join us to pull the tab on all Phenoms sparkling beverages for us.

Gina Christian of SoCal Gas

SoCalGas is hosting the 10th Annual SoCalGas Foodservice Equipment Expo (2 days) on Tuesday, April 25thand Wednesday, April 26th from 10:00 a.m. to 3:00 p.m. at the SoCalGas Energy Resource Center in Downey. “With no-cost registration, the 10th annual Foodservice Equipment Expo provides an opportunity to Reconnect, Rebuild, and Innovate at one of the industry’s largest West Coast showcases of natural gas and energy-efficient commercial foodservice equipment. Leading industry manufacturers will display and demonstrate their brands as attendees visit booths and live-action cooking stations, sample artisan foods cooked on a variety of natural gas equipment, network, and learn about available rebates.” SoCalGas Co.’s Gina Christian (Foodservice Technical Specialist) and William Morris (Senior Foodservice Program Advisor) are our guests providing all the details.

“Grant applications for the California Restaurant Foundation‘s (CRF) Restaurants Care Resilience Fund are open now to May 7, making $5,000 grants available to 177 restaurants in SoCalGas’ service area, with a total of 360 grants available statewide for qualifying independent restaurants. The grants will go towards technology adoption, equipment upgrades, employee onboarding and retention, or unforeseen hardships. This latest round of grants follows SoCalGas’ $1 million donation earlier this year to the foundation’s Restaurants Care Resilience Fund to support independently owned restaurants. Together, this brings this year’s fund total to $2.1 million, making it the largest Restaurants Care® Resilience Fund to date since the program started in 2021.”

Chef Andrew Gruel of Big Parm and the Calico Fish House

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 of Big Parm (New Jersey-style pizza) in the Mess Hall in Tustin provides another timely and informative Ask the Chef segment where Chef Andrew responds to listeners thoughtful inquiries.

If hard-working servers (middle-income earners at best) at full-service restaurants didn’t have it rough already coming back after the Pandemic there is a new force of concern out there to contend with. The IRS has a fresh campaign out there to aggressively audit servers looking at their gratuities. Hardly going after the possible big ticket tax cheats as promised. This impacts the restaurants, too. Chef Andrew explains.

Podcasts

Segment One: Show Preview with Executive Producer & Co-Host Andy Harris
Segment Two: Executive Chef Dennis Radcliffe, Legends Hospitality at Angel Stadium Part One
Segment Three: Executive Chef Dennis Radcliffe, Legends Hospitality at Angel Stadium Part Two
Segment Four: Luchador Brewing Co., Chino Hills and Cathedral City with Co-Founder Brent Miller Part One
Segment Five: Luchador Brewing Co., Chino Hills and Cathedral City with Co-Founder Brent Miller Part Two
Segment Six: All Phenoms Sparkling Functional Beverages with Founders Cristina Kown and Christian Gerloff
Segment Seven: 10th Annual SoCalGas Foodservice Equipment Expo and Restaurants Care Resilience Fund Grants
Segment Eight: Chef Andrew Gruel (Co-Host) of Calico Fish House in Huntington Beach with “Ask the Chef”

Show 385, August 8, 2020: Restaurateur Ron Salisbury (El Cholo) – What They Don’t Teach You at the C.I.A. Part One

Ron Salisbury of El Cholo3rd generation restaurateur Ron Salisbury has been running successful, high-volume restaurants for sixty-six years, a period of time in which most people are born and retire. He grew up working after school as a dish sorter, busser, and steam table expediter in his parents’ Los Angeles restaurant, El Cholo.

In the decades since Ron has launched restaurants throughout Southern California. In addition to the El Cholo’s newer dining ventures are The Cannery and Louie’s By the Bay, both located in Newport Beach.

Salisbury is not one for voluminous operating manuals but over the years he acquired a bushel of practical morsels of wisdom for operating a successful restaurant. Starting with “Our Seven Pillars” Ron has collected all these short vignettes of incredibly useful advice into the very easy-to-read volume, What They Don’t Teach You at the C.I.A. (That’s the Culinary Institute of America.) It’s truly an essential read for all aspiring restaurateurs.

Ron Salisbury is with us to generously share a sampling of the practical wisdom from What They Don’t Teach You at the C.I.A.

Show 385, August 8, 2020: Restaurateur Ron Salisbury (El Cholo) – What They Don’t Teach You at the C.I.A. Part Two

Ron Salisbury of El Cholo3rd generation restaurateur Ron Salisbury has been running successful, high-volume restaurants for sixty-six years, a period of time in which most people are born and retire. He grew up working after school as a dish sorter, busser, and steam table expediter in his parents’ Los Angeles restaurant, El Cholo.

In the decades since Ron has launched restaurants throughout Southern California. In addition to the El Cholo’s newer ventures are The Cannery and Louie’s By the Bay, both located in Newport Beach.

Salisbury is not one for voluminous operating manuals but over the years he acquired a bushel of practical morsels of wisdom for operating a successful restaurant. Starting with “Our Seven Pillars” Ron has collected all these short vignettes of incredibly useful advice into the very easy-to-read volume, What They Don’t Teach You at the C.I.A. (That’s the Culinary Institute of America.) It’s truly an essential read for all aspiring restaurateurs.

Ron Salisbury is the recipient of the Elizabeth Burns Lifetime Achievement Award from the Los Angeles Chapter of the California Restaurant Association. He has lectured at The Collins College of Hospitality Management at California State Polytechnic University Pomona.

Ron Salisbury continues with us generously sharing a sampling of the practical wisdom from What They Don’t Teach You at the C.I.A.

Show 344, October 12, 2019: Kitchens for Good’s WASTED: A Celebration of Sustainable Food

Mauve Rochford of Sugar and Scribe BakeryWASTED: A Celebration of Sustainable Food will be in San Diego on Sunday, October 20th. At this tastemaker event, 35 local and national celebrity chefs and mixologists are challenged to prepare standout dishes and cocktails using food that might otherwise be go to waste.

The event brings sustainability to the consciousness of both chefs, mixologists, and consumers and create a call-to-action around re-thinking food waste. Guests will enjoy unlimited craft cocktails, food, auctions, and live music. All proceeds will support Kitchens for Good.

General Admission tickets are $115 and VIP access is $200, including early admission, cooking demos & special tastings and a VIP Lounge.

Kitchens for Good Co-Founder and Senior Director Aviva Paley and participating Chef Maeve Rochford of La Jolla’s Sugar & Scribe Bakery (The California Restaurant Association’s Chef of the Year) join us with all the scrumptious details.

Show 306, January 12, 2019: Restaurateur Andy Baumann, Tom Ham’s Lighthouse, San Diego Restaurant Week

Andy BaumannSan Diego County’s largest and most successful dining event, San Diego Restaurant Week (January 20 to 27, 2019) was launched with the intention of spotlighting the city as a premier dining destination. Held twice annually, this beloved culinary tradition features San Diego’s best restaurants offering fixed price, three-course dinners and two-course lunches.

3rd generation restaurateur Andy Baumann of Tom Ham’s Lighthouse previews the event. He is the Restaurant Chair for San Diego Restaurant Week as part of the San Diego Chapter of the California Restaurant Association.

“Tom Ham’s Lighthouse, a classic seafood restaurant, opened for business in 1971. An actual functioning lighthouse, known as Beacon #9 on any USCG Nautical Map, was incorporated into the design. The result is one of San Diego’s best- known architectural landmarks.”

“Besides the Lighthouse, Tom Ham’s is also famous for its eye-catching vistas of the San Diego Bay, Coronado Bridge and San Diego skyline. Today, the restaurant is operated by a second and third generation of Hams who continue the tradition of fine dining and exceptional service that represents a culmination of the interests and visions of the Californian whose name it bears.”

Show 306, January 12, 2019: Restaurateur Andy Baumann, Tom Ham’s Lighthouse, San Diego Restaurant Week Continues…

Andy BaumannSan Diego County’s largest and most successful dining event, San Diego Restaurant Week (January 20 to 27, 2019) was launched with the intention of spotlighting the city as a premier dining destination. Held twice annually, this beloved culinary tradition features San Diego’s best restaurants offering fixed price, three-course dinners and two-course lunches.

“Grab your family, friends and co-workers and experience incredible cuisine at over 200 local restaurants across San Diego. Just browse the list of restaurants and menus, make your reservations and enjoy! There are no tickets or passes required.” 

“Food lovers may simply dine out at as many participating restaurants as they like during San Diego Restaurant Week, explore new dining opportunities or enjoy old favorites. Advance reservations are strongly recommended and can be made by calling restaurants directly or visiting their profile online.”

“Food lovers may simply dine out at as many participating restaurants as they like during San Diego Restaurant Week, explore new dining opportunities or enjoy old favorites. Advance reservations are strongly recommended and can be made by calling restaurants directly or visiting their profile online.”

Conveniently view all the menus (with enticing food photos) of participating restaurants at Kynbo.comIt’s also available to download as a handy, free App. Navigate the map to the San Diego area and click on the SDRW icon at the top of the page. It’s really handy…

3rd generation restaurateur Andy Baumann of Tom Ham’s Lighthouse continues with his preview of the event. He is the Restaurant Chair for San Diego Restaurant Week as part of the San Diego Chapter of the California Restaurant Association.

Show 286, August 18, 2018: 2018 Western Foodservice & Hospitality Expo, Los Angeles

Western Foodservice ExpoThe 2018 Western Foodservice & Hospitality Expo will be held Sunday, August 19 – Tuesday, August 21, 2018 at the Los Angeles Convention Center. The tradeshow and conference will provide 9,000+ industry professionals with access to the hottest menu trends, state of the art design and decor, a renowned education program, special events, and 450+ of the leading vendors and purveyors dedicated to serving the restaurant & foodservice community.

The tradeshow and conference, started in 1936 is managed by Clarion UX and sponsored by the California Restaurant Association.

The 2018 event will be co-located with Coffee Fest and Healthy Food Expo West, and attendees will have access to all three events.

“Our attendees have become accustomed to seeing the most influential names in the restaurant industry on Center Stage and our 2018 event will not disappoint the thousands of restaurant and foodservice professionals attending the upcoming Western Foodservice Expo,” said Tom Loughran, Vice President for the Clarion UX Food & Beverage Portfolio, “We are thrilled to be welcoming a terrific line-up of celebrity chefs who are involved with some of the leading restaurants in the country to Center Stage as well as present the Beacon and Torch Awards, and watch two exciting competitions.”

Representing the Expo is Tom Loughran, Vice President for the Show.