Podcasts
Hour One: Bacari Long Beach, Hollywood Bowl Food + Wine
Hour Two: Joimo, Katie Chin, Andrew Gruel
Segment One: Show Introduction with Executive Producer & Co-Host Andy Harris
Segments Two and Three: Robert Kronfli, Co-Founder, Bacari Restaurants, Los Angeles, Glendale, Beverly Hills, Culver City, Long Beach & San Diego
Segment Four: Hollywood Bowl Food + Wine – Bowl Season Preview with Restaurateur Caroline Styne
Segments Five and Six: Joimo Kombucha, Los Angeles, with Co-Founder Rinna Lee
Segment Seven: Celebrity Chef Katie Chin – Encore Benefit Performance of “Holy Shiitake! – A Wok Star is Born”
Segment Eight: “Ask the Chef” with Andrew Gruel, Show Co-Host and Restaurateur, Calico Fish House, Huntington Beach
“The newly opened Bacari Long Beach is a Venetian-inspired small plates restaurant featuring Mediterranean-influenced dishes created by Chef Lior Hillel. It’s the 10th restaurant of Kronfli Brothers, a family-owned, growing group of restaurants in Southern California. Alongside inspired small plates, Bacari offer a rotating curation of small-production wines and eclectic beers, unique craft cocktails & mocktails, and are also known for their one-of-a-kind 90-minute open bar special. The Bacari Long Beach team provides warm hospitality in a comfortable, indoor dining room marked with rustic mediterranean decor.” Guests will feel like home when dining at the new Bacari Long Beach. They welcome but do not require reservations. Unusually (for a busy restaurant) they gladly accommodate walk-ins and large parties, even on busy nights. Co-founder Robert Kronfli joins us.
“Now in its eleventh year with award-winning chef Suzanne Goin and restaurateur Caroline Styne, Hollywood Bowl Food + Wine promises exceptional dining for visitors to the iconic venue. Goin and Styne’s culinary history has defined Los Angeles tastes since 1998 when they opened Lucques, their legendary first restaurant. At the Hollywood Bowl, California-inspired offerings are available at three full-service restaurants and three marketplaces as well as the Terrace and Garden Boxes, which can be ordered a day in advance. Four-time James Beard Foundation award-winner Goin’s vibrant new summer dishes pair beautifully with the exceptional wine and beer programs curated by Caroline Styne, also a Beard Foundation winner for Outstanding Restaurateur. Overseeing the broad range of dining options serving Hollywood Bowl Food + Wine’s thousands of nightly guests is Executive Chef Erik Lopez.” Award-winning Restaurateur Caroline Styne joins us to uncork all that is Hollywood Bowl Food + Wine.
“Chef Chris Yang (2024 James Beard Award nominee for Best Chef: California) of Yang’s Kitchen launched a tea and kombucha brand called Joimo late last year. Joimo was born from a simple observation: Better tea makes better kombucha. Built on Taiwanese tea traditions, it starts with the finest single-origin oolong tea, handpicked from the high mountains of Taiwan. Chris didn’t start out as a tea lover and was experimenting with making kombucha using a SCOBY bought on Amazon years ago while opening Yang’s Kitchen. Unbeknownst to him, the gifted tea leaves he was experimenting with were expensive and intended primarily for a traditional tea ceremony. But the kombucha was delicious, and Joimo was born.” Co-Founder Rinna Lee joins us with a refreshing Joimo Original Strawberry Kombucha in hand.
“Celebrity Chef Katie Chin is an award-winning cookbook author, spokesperson, food blogger and the Culinary Ambassador to the National Pediatric Cancer Foundation. She joins us to talk about her uplifting one-woman show, “Holy Shiitake.” Katie’s acclaimed one-woman show, “Holy Shiitake! A Wok Star is Born,” is back locally for a one-night encore at Pico House in DTLA on Thursday, July 16th as a benefit for the Chinese American Museum. Reception to follow with libations and Dim Sum provided by Chef Katie’s Wok Star Catering team. Get ready to be blown away by the talents of Chef Katie Chin. Filled with pathos and humor, “Holy Shitake! A Wok Star is Born” written by Katie and produced by Paul Hemstreet, chronicles Chef Katie Chin’s journey as a Chinese American girl growing up in Minneapolis in the 1970s where she was raised by her remarkable mother, seamstress turned restaurateur, Leeann Chin.”
Our own Chef Andrew Gruel, the menu-maker behind the full-service Calico Fish House (located in the Sunset Beach area of Huntington Beach) now joins us with his timely and informative “Ask the Chef” segment where he responds to listeners’ thoughtful inquiries. Beef prices are on the rise yet again. Chef Andrew shares his insights for lesser known cuts of beef that represent great value. Also, what’s the best value in seafood right now? We’ll, of course, “Ask the Chef.”
“The newly opened Bacari Long Beach is a Venetian-inspired small plates restaurant featuring Mediterranean-influenced dishes created by Chef Lior Hillel. It’s the 10th restaurant of Kronfli Brothers, a family-owned, growing group of restaurants in Southern California.”
“Alongside delicious small plates, Bacari offer a rotating curation of small-production wines and eclectic beers, unique craft cocktails & mocktails, and are also known for their one-of-a-kind 90-minute open bar special.”
“The Bacari team provides warm hospitality in a comfortable, indoor dining room marked with rustic mediterranean decor. Guests will feel like home when dining at Bacari Long Beach. They welcome but do not require reservations. Unusually (for a busy restaurant) they gladly accommodate walk-ins and large parties, even on busy nights.”
Co-founder Robert Kronfli joins us.
“Now in its eleventh year with award-winning chef Suzanne Goin and restaurateur Caroline Styne, Hollywood Bowl Food + Wine promises exceptional dining for visitors to the iconic venue. Goin and Styne’s culinary history has defined Los Angeles tastes since 1998 when they opened Lucques, their legendary first restaurant. At the Hollywood Bowl, California-inspired offerings are available at three full-service restaurants and three marketplaces as well as the Terrace and Garden Boxes, which can be ordered a day in advance. Four-time James Beard Foundation award-winner Goin’s vibrant new summer dishes pair beautifully with the exceptional wine and beer programs curated by Caroline Styne, also a Beard Foundation winner for Outstanding Restaurateur. Overseeing the broad range of dining options serving Hollywood Bowl Food + Wine’s thousands of nightly guests is Executive Chef Erik Lopez.”
“Caroline Styne has curated a diverse retail wine selection in the three marketplaces this season, offering a broad selection of varieties and options for wine lovers visiting the Bowl. The markets feature a number of canned wines as well as a wide selection of organic, biodynamic and non-alcoholic bottles made by celebrated artisanal winemakers like Melville, Cafe Society, Weingut Leitz and The Wonderland Project, as well as an array of wines from the Bowl’s new sponsor Grapevine Wines in partnership with Beckmen Winery, Hitching Post Winery and Lola Wines.”
“Hollywood Bowl Food + Wine’s many dining options include three sit-down restaurants with seasonally changing menus, street-food kiosks, pre-ordered picnic boxes and a full-service dinner delivered to your box seat. For private events, Hollywood Bowl Food + Wine provides catering at several locations for groups both large and small.”
Restaurateur Caroline Styne joins us to uncork all that is Hollywood Bowl Food + Wine.
“Chef Chris Yang (2024 James Beard Award nominee for Best Chef: California) of Yang’s Kitchen launched a tea and kombucha brand called Joimo late last year.”
“Joimo was born from a simple observation: Better tea makes better kombucha. Built on Taiwanese tea traditions, it starts with the finest single-origin oolong tea, handpicked from the high mountains of Taiwan. Chris didn’t start out as a tea lover and was experimenting with making kombucha using a SCOBY bought on Amazon years ago while opening Yang’s Kitchen. Unbeknownst to him, the gifted tea leaves he was experimenting with were expensive and intended primarily for a traditional tea ceremony. But the kombucha was delicious, and Joimo was born.”
“Labeled as the “champagne of kombucha,” Joimo is crisp, clean, and bright without the bite; it’s crafted for taste, not just wellness. Each batch of Joimo kombucha is artisan Ally crafted in small batches without shortcuts, transforming organic cane sugar through months of careful fermentation with a symbiotic culture of healthy bacteria and yeast. The result is delicate and floral, with airy, slightly earthy notes and a touch of minerality. Bright and lightly dry, with fine, crisp effervescence, it finishes clean and perfectly balanced.”
Every third Saturday their DTLA Kombucha brewery is open from 11:00 a.m. to 3:00 p.m. for tastings and tours.
Co-Founder Rinna Lee joins us with a Joimo Original Strawberry Kombucha in hand.
“Celebrity Chef Katie Chin is an award-winning cookbook author, spokesperson, food blogger and the Culinary Ambassador to the National Pediatric Cancer Foundation. She joins us to talk about her uplifting one-woman show, “Holy Shiitake.” Katie’s acclaimed one-woman show, “Holy Shiitake! A Wok Star is Born,” is back locally for a one-night encore at Pico House in DTLA on Thursday, July 16th as a benefit for the Chinese American Museum. Reception to follow with libations and Dim Sum provided by Chef Katie’s Wok Star Catering team.”
“Get ready to be blown away by the talents of Chef Katie Chin. Filled with pathos and humor, “Holy Shitake! A Wok Star is Born” written by Katie and produced by Paul Hemstreet, chronicles Chef Katie Chin’s journey as a Chinese American girl growing up in Minneapolis in the 1970s where she was raised by her remarkable mother, seamstress turned restaurateur, Leeann Chin.”
“You will be captivated by her unique blend of humor, storytelling, and culinary expertise. Prepare to be entertained as she shares her personal journey of becoming a Wok Star and conquering the culinary world.”
Our own Chef Andrew Gruel, the menu-maker behind the full-service Calico Fish House (located in the Sunset Beach area of Huntington Beach) now joins us with his timely and informative “Ask the Chef” segment where he responds to listeners’ thoughtful inquiries.
Beef prices are on the rise yet again. Chef Andrew shares his insights for lesser known cuts of beef that represent great value. Also, what’s the best value in seafood right now? We’ll, of course, “Ask the Chef.”
Andrew Gruel’s Family Cookbook is available with signed copies at his Calico Fish House on Pacific Coast Highway in Sunset Beach.
Podcasts
Hour One: Bacari Long Beach, Hollywood Bowl Food + Wine
Hour Two: Joimo, Katie Chin, Andrew Gruel
Segment One: Show Introduction with Executive Producer & Co-Host Andy Harris
Segments Two and Three: Robert Kronfli, Co-Founder, Bacari Restaurants, Los Angeles, Glendale, Beverly Hills, Culver City, Long Beach & San Diego
Segment Four: Hollywood Bowl Food + Wine – Bowl Season Preview with Restaurateur Caroline Styne
Segments Five and Six: Joimo Kombucha, Los Angeles, with Co-Founder Rinna Lee
Segment Seven: Celebrity Chef Katie Chin – Encore Benefit Performance of “Holy Shiitake! – A Wok Star is Born”
Segment Eight: “Ask the Chef” with Andrew Gruel, Show Co-Host and Restaurateur, Calico Fish House, Huntington Beach
