Show 123, May 23, 2015: Show Preview with Guest Host Chef Andrew Gruel and Producer & Co-Host Andy Harris

Andrew GruelExecutive Chef Andrew Gruel of the rapidly growing Slapfish empire with restaurants in Huntington Beach, Laguna Beach, and, now, Newport Beach is today’s special Guest Host.

We’re always up for a premium juicy burger on the “SoCal Restaurant Show” and May is National Burger Month. We’re celebrating with Chef Christian Page (ex- Short Order) who lovingly revived the iconic (and fondly remembered) Cassell’s Burgers in Koreatown six months ago. To commemorate National Hamburger Day on May 28th Cassell’s is hosting a Total Steer Grind.

Memorial Day Weekend is a perfect time to savor a local craft beer.

We’re tapping the keg to preview the 7th Annual Pechanga Microbrew Festival and Chili Cookoff on Saturday, June 6th from 1:00 p.m. to 5:00 p.m. in Temecula. One of the participating craft breweries is the fast-growing Golden Road Brewing in Los Angeles and with a new brewery and tap room soon to be located across the street from Angel Stadium in Anaheim. The veteran, award-winning brewmaster for the future Orange County facility, Victor Novak is our guest.

Krystyn Navarro is the Chef de Partie at Thomas Keller’s Bouchon Beverly Hills. Last year she won the New Orleans competition for the prestigious Ment’or BKB Foundation’s Young Chef Competition Series. She is currently completing her stagiaire at [One] in Chapel Hill, NC. Applications (due by June 1st) are now open for the 2015 competitions in Chicago, Los Angeles, Houston and New York City. Krystyn Navarro joins us with all the needed 411.

When we last spoke with Celebrity Chef Eric Greenspan he was just about to compete on Food Network’s Chopped – All-Stars Tournament,” Part 1 against Madison Cowan, Brian Malarkey and Art Smith. We’ll get updated on the results of that intense cook-off. Chef Eric was also about to launch a mysterious new seafood concept on what was previously the hidden back patio of The Foundry. That restaurant, now open, is Mare with a focus on fresh seafood priced at a great value. You enter through Greenspan’s Grilled Cheese. Chef Eric is with us to provide all the needed updates.

Before he went out on his own to open the popular Tar & Roses in Santa Monica in 2012, Executive Chef Andrew Kirschner was best known as Executive Chef and partner at Wilshire, also in Santa Monica.

Now Chef Kirschner is expanding the restaurant empire with the launch of the Santa Monica Yacht Club located a short walk away from Tar & Roses. Unlike Tar & Roses with its emphasis on the wood-burning grill the focus at SMYC is on seafood with small plates. Andrew Kirschner is our guest.

Don’t miss Chef Andrew Gruel’s new restaurant makeover series, “Say It To My Face” on FYI. An original episode is aired every Thursday evening with an encore episode thereafter. Check your local listings. On-line food reviewers confront restaurateurs with the shortcomings of their establishments. It’s then up to Chef Andrew and his colleague, Chef Anthony Dispensa, to coach the chef and restaurateur to achieve a much higher level of guest satisfaction when the on-line reviews return for another look! Sometimes it’s tough-love…

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

Play

Show 123, May 23, 2015: Owner/Chef Christian Page, Cassell’s Hamburgers

Christian PageWe’re always up for a premium, juicy burger on the “SoCal Restaurant Show” and May is National Burger Month. We’re celebrating with Chef Christian Page (ex- Short Order) who lovingly revived the iconic (and fondly remembered) Cassell’s Burgers (originally established in 1948) in Koreatown six months ago. In its prime Cassell’s Hambugers was as well-known to the burger-craving, Downtown foodie crowd as The Apple Pan is to Westsiders.

The revived Cassell’s serving breakfast, lunch and dinner is located at the corner of 6th St. and Normandie Ave. on ther ground floor of the historic (and renovated) Hotel Normandie. Also on the menu is a full bar. Chef Page also provides the food for functions at the Hotel as well as room service.

“We’ve added to the original hamburger stand with a classic 50s breakfast menu, coffee bar, house made sodas and a fully stocked bar. The soul of the restaurant stays true to founder Al Cassell’s original principles of being a hamburger shop with a focus on premium beef, ground daily in-house. All of our burgers are still cooked on Al Cassell’s original crossfire broiler, ground with the original grinder and pattied with the original press.”

To commemorate National Hamburger Day on May 28th Cassell’s is hosting a Total Steer Grind. The yield grinds in at around 500 lbs. of chuck, brisket, tenderloin, lion, sirloin, sirloin tip and ribeye.

Play

May 23: Christian Page, Victor Novak, Krystyn Navarro, Eric Greenspan, Andrew Kirschner

Podcasts

Segment One: Show Preview with Guest Host Chef Andrew Gruel and Producer & Co-Host Andy Harris
Segment Two: Owner/Chef Christian Page, Cassell’s Hamburgers
Segment Three: Brewmaster Victor Novak, Golden Road Brewing Part One
Segment Four: Brewmaster Victor Novak, Golden Road Brewing Part Two
Segment Five: Ment’or BKB Foundation’s Young Chef Competition
Segment Six: Executive Chef/Proprietor Eric Greenspan of Mare and Greenspan’s Grilled Cheese
Segment Seven: Executive Chef/Proprietor Andrew Kirschner, Santa Monica Yacht Club and Tar & Roses, Santa Monica Part One
Segment Eight: Executive Chef/Proprietor Andrew Kirschner, Santa Monica Yacht Club and Tar & Roses, Santa Monica Part Two

Andrew GruelExecutive Chef Andrew Gruel of the rapidly growing Slapfish empire with restaurants in Huntington Beach, Laguna Beach, and, now, Newport Beach is today’s special Guest Host.

Happy Memorial Day Weekend.

Now a tempting preview of Saturday’s high octane, holiday-special show.

We’re always up for a premium juicy burger on the “SoCal Restaurant Show” and May is National Burger Month. We’re celebrating with Chef Christian Page (ex- Short Order) who lovingly revived the iconic (and fondly remembered) Cassell’s Burgers in Koreatown six months ago. To commemorate National Hamburger Day on May 28th Cassell’s is hosting a Total Steer Grind.

Memorial Day Weekend is a perfect time to savor a local craft beer.

We’re tapping the keg to preview the 7th Annual Pechanga Microbrew Festival and Chili Cookoff on Saturday, June 6th from 1:00 p.m. to 5:00 p.m. in Temecula. One of the participating craft breweries is the fast-growing Golden Road Brewing in Los Angeles and with a new brewery and tap room soon to be located across the street from Angel Stadium in Anaheim. The veteran brewmaster for the future Orange County facility, Victor Novak is our guest.

Krystyn Navarro is the Chef de Partie at Thomas Keller’s Bouchon Beverly Hills. Last year she won the New Orleans competition for the prestigious Ment’or BKB Foundation’s Young Chef Competition Series. She is currently completing her stagiaire at [One] in Chapel Hill, NC. Applications (due by June 1st) are now open for the 2015 competitions in Chicago, Los Angeles, Houston and New York City. Krystyn Navarro joins us with all the needed 411.

When we last spoke with Celebrity Chef Eric Greenspan he was just about to compete on Food Network’s “Chopped – All-Stars Tournament,” Part 1 against Madison Cowan, Brian Malarkey and Art Smith. We’ll get updated on the results of that intense cook-off. Chef Eric was also about to launch a mysterious new seafood concept on what was previously the hidden back patio of The Foundry. That restaurant, now open, is Mare with a focus on fresh seafood. You enter through Greenspan’s Grilled Cheese. Chef Eric is with us to provide all the needed updates.

Before he went out on his own to open the popular Tar & Roses in Santa Monica in 2012, Executive Chef Andrew Kirschner was best known as Executive Chef and partner at Wilshire, also in Santa Monica.

Now Chef Kirschner is expanding the restaurant empire with the launch of the Santa Monica Yacht Club located a short walk away from Tar & Roses. Unlike Tar & Roses with its emphasis on the wood-burning grill the focus at SMYC is on seafood with small plates. Andrew Kirschner is our guest.

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

Christian PageWe’re always up for a premium, juicy burger on the “SoCal Restaurant Show” and May is National Burger Month. We’re celebrating with Chef Christian Page (ex- Short Order) who lovingly revived the iconic (and fondly remembered) Cassell’s Burgers (originally established in 1948) in Koreatown six months ago. In its prime Cassell’s Hambugers was as well-known to the burger-craving, Downtown foodie crowd as The Apple Pan is to Westsiders.

The revived Cassell’s serving breakfast, lunch and dinner is located at the corner of 6th St. and Normandie Ave. on ther ground floor of the historic (and renovated) Hotel Normandie. Chef Page also provides the food for functions at the Hotel as well as room service.

“We’ve added to the original hamburger stand with a classic 50s breakfast menu, coffee bar, house made sodas and a fully stocked bar. The soul of the restaurant stays true to founder Al Cassell’s original principles of being a hamburger shop with a focus on premium beef, ground daily in-house. All of our burgers are still cooked on Al Cassell’s original crossfire broiler, ground with the original grinder and pattied with the original press.”

To commemorate National Hamburger Day on May 28th Cassell’s is hosting a Total Steer Grind.

Victor Novak of Taps Fish House and Brewery in BreaMemorial Day Weekend is a perfect time to savor a distinctive local craft beer. We’re tapping the keg to preview the 7th Annual Pechanga Microbrew Festival and Chili Cookoff on Saturday, June 6th from 1:00 p.m. to 5:00 p.m. in Temecula inside the Pechanga Grand Ballroom. The charitable beneficiary is Habitat for Humanity Inland Valley.

For one price beer enthusiasts can taste unlimited samples of craft and small production brews from San Diego, Riverside, San Bernardino, Los Angeles and Orange counties as well as selections from Northern California, the Midwest and East Coast. Ticket holders also can enjoy limitless tastes of eight varieties of homemade chili, fired-up by the award-winning chefs at Pechanga Resort & Casino. Attendees can vote for their favorite chili among the bunch.

One of the participating craft breweries is the fast-growing Golden Road Brewing in Los Angeles. Announced is a new production brewery and tap room soon to be located across the street from Angel Stadium on E. Orangewood Ave. in Anaheim.

The brewmaster for the future Orange County facility, Victor Novak, is our guest.

Microbrew Festival tickets are $50.00. Guests receive a two ounce souvenir glass to sample unlimited beer tastings. Designated driver tickets are available for $30.00. Both ticket levels let attendees taste all chili and other gourmet food samples, take in live music by two bands including iconic bassist Lee Rocker of The Stray Cats, and an extensive silent auction. Guests must be 21 or older to attend. For tickets or more information, visit www.Pechanga.com or call 877.711.2946.

One of the participating craft breweries at the Perchanga Microbrew Festival is the fast-growing Golden Road Brewing in Los Angeles and with a new brewery and tap room soon to be located across the street from Angel Stadium in Anaheim. Long-time TAPS brewmaster Victor Novak has moved to Golden Road Brewing to be the brewmaster for Orange County.

In 2011, beer enthusiasts Meg Gill and Tony Yanow founded Golden Road Brewing to bring fresh beer to the local market in the most sustainable way possible. Brewed and canned in Los Angeles, Golden Road’s year-round offerings include Point the Way IPA, Golden Road Hefeweizern, Get Up Offa That Brown and Wolf Among Weeds IPA.

Krystyn Navarro and Daniel BouludKrystyn Navarro is the Chef de Partie at Thomas Keller’s Bouchon Beverly Hills. Last year she won the New Orleans competition for the prestigious Ment’or BKB Foundation’s Young Chef Competition Series. She is currently completing her stagiaire at [One] in Chapel Hill, NC. Applications (due by June 1st) are now open for the 2015 competitions in Chicago, Los Angeles, Houston and New York City.

The Los Angeles competition is set for August 27th, 2015.

“Ment’or BKB Foundation is proud to host our 2nd annual Young Chef Competition series, designed to help find up and coming culinary leaders, identify future ambassadors for the culinary arts, and showcase the skill level and cuisine in America. These public competitions will take place in four different cities across the country. Young cooks will be asked to demonstrate their technical skills and creativity in a spirited and challenging contest.”

All chefs ages 22-27 who are currently eligible to work in the Unites States, and have at least 3 years of work experience, are invited to apply for the 2015 Young Chef Competition Series on the ment’or website.

Each 1st place team will receive a $10,000 prize, which the candidate may use towards a stage.

Krystyn Navarro joins us with all the needed 411.

Eric GreenspanWhen we last spoke with the always on the go Celebrity Chef Eric Greenspan he was just about to compete on Food Network’s Chopped – All-Stars Tournament,” Part 1 against Madison Cowan, Brian Malarkey and Art Smith. We’ll get updated on the results of that intense cook-off.

Chef Eric was also about to launch a mysterious new seafood concept on what was previously the hidden back patio of The Foundry. That restaurant, now open, is Mare with a focus on fresh seafood. It’s located in the back of the Melrose Umbrella Company. You enter through Greenspan’s Grilled Cheese located next door.

Mare opens on Weeknights at 5:00 p.m. On Saturday and Sunday service starts at 3:00 p.m.

Current menu highlights are Fried Smelt with roasted lemon and Whole Branzino with fig pomegranate sauce. There is also a fun “Choose Your Own Shellfish” option (black mussels, clams or shrimp) with a “Choose Your Broth selection (leek and white wine, tomato fennel, pistou, spicy sausage romesco, or vadouvan green apple.)

Chef Eric is with us to provide all the needed updates.

Andrew KirschnerBefore he ventured out on his own to open the popular Tar & Roses in Santa Monica in 2012, Executive Chef Andrew Kirschner was best known as Executive Chef and partner at Wilshire, also in Santa Monica.

Now Chef Kirschner is expanding his restaurant empire with the launch of the Santa Monica Yacht Club located a short walk away from Tar & Roses on Santa Monica Blvd. Unlike Tar & Roses with its emphasis on the wood-burning grill the focus at SMYC is on seafood with small plates.

“With Tar & Roses Kirschner aims to share a restaurant that speaks to his travels and deeply ingredient-focused food philosophy. With influences from around the world and the rustic touch of a wood-burning oven, quality ingredients and bold flavors combine to create a menu that merges classical cuisine with modern sensibilities.”

Andrew Kirschner is our guest.

Now Chef Kirschner is expanding his restaurant empire with the launch of the Santa Monica Yacht Club located a short walk away from Tar & Roses in Santa Monica. Unlike Tar & Roses with its emphasis on the wood-burning grill the focus at SMYC is on seafood with small plates and an active bar.

Early menu highlights include Salt Cod Brandade Fritters with white anchovy and lemon mayo, BBQ Eel Lunch Box with rice, egg, togarashi, and sweet soy, and Spaghetti Bottarga with chili, garlic, and breadcrumbs.

Podcasts

Segment One: Show Preview with Guest Host Chef Andrew Gruel and Producer & Co-Host Andy Harris
Segment Two: Owner/Chef Christian Page, Cassell’s Hamburgers
Segment Three: Brewmaster Victor Novak, Golden Road Brewing Part One
Segment Four: Brewmaster Victor Novak, Golden Road Brewing Part Two
Segment Five: Ment’or BKB Foundation’s Young Chef Competition
Segment Six: Executive Chef/Proprietor Eric Greenspan of Mare and Greenspan’s Grilled Cheese
Segment Seven: Executive Chef/Proprietor Andrew Kirschner, Santa Monica Yacht Club and Tar & Roses, Santa Monica Part One
Segment Eight: Executive Chef/Proprietor Andrew Kirschner, Santa Monica Yacht Club and Tar & Roses, Santa Monica Part Two

Show 61, February 15, 2013: Brady Lowe, Founder & Lord of Pork, Cochon 555

Brady Lowe of Cochon 555Cochon 555 (a celebration of heritage pork) returns to Los Angeles on its 2014 cross-country tour at The Fairmont Miramar Hotel on Sunday afternoon, February 23rd. Over 11 tons of heritage pork raised by family farms will be served across the country in the nose-to-tail touring culinary competition.

2014’s competing chefs include Host Chef Ray Garcia of Fig Restaurant, Christian Page of Short Order, Jason Neve of B&B Ristorante, Ray England of Craft, and Brian Howard of Comme Ca. Each chef prepares a maximum of six dishes created from one whole heritage pig.

Our own Jet Tila will be preparing an additional late-night sixth pig for the After Party.

Play

February 15: Rick Bayless, Top Round Roast Beef, Cochon 555, OC Restaurant Week, Grill on the Alley

Podcasts

Segment One: Host Jet Tila and Producer Andy Harris
Segment Two: Jamie Tiampo and Chef Steven Fretz, partners, Top Round Roast Beef
Segment Three: Chef Rick Bayless, Topolobampo, Frontera Grill, and Red O (in West Hollywood & Newport Beach) Part One
Segment Four: Chef Rick Bayless, Topolobampo, Frontera Grill, and Red O (in West Hollywood & Newport Beach) Part Two
Segment Five: Brady Lowe, Founder & Lord of Pork, Cochon 555
Segment Six: Executive Chef Jason Montelibano, Chapter One: The Modern Local, Santa Ana
Segment Seven: Bob Spivak, President, CEO, and Co-Founder, Grill Concepts, Inc.
Segment Eight: Jet Tila on Manhattan Dining. (Part 2)

Chef Jet and Producer Andy preview the show.

Chef jet Tila and Alton BrownFood Network’s “Cutthroat Kitchen” with host Alton Brown is back on Sunday nights for Season 2. Our own Chef Jet Tila is the most frequently appearing solo judge on this tough competition show that requires strategy as well as cooking chops. Look for Jet’s new episodes starting in February.

Thanks to all of our generous listeners who attended Chef Carla Hall’s Culinary Concert to benefit The James Beard Foundation at Zov’s Bistro in Tustin on Feb. 9th. Carla and guest MC Sherry Yard had the group thoroughly entertained with Carla’s demo of her Swamp Thing recipe which is from her new cookbook. It’s a braised pork shoulder in a smoked pork and corn broth.

America’s own master Mexican cooking authority, Rick Bayless of Topolobampo and Frontera Grill, is with us. He’s the menu-maker for the fashionable new Red O restaurant in Fashion Island in Newport Beach. It’s the 30th Anniversary of the legendary Grill on The Alley in Beverly Hills. We’ll celebrate with the founder. Cochon 555, a pork spectacular, returns to Santa Monica this month. We’ll tell you all about it. How about a fast food stand serving quality roast beef sandwiches using the very best ingredients? It’s run by fine dining chefs! Orange County Restaurant Week launches February 23rd. We’ll have a preview with one of the colorful participating executive chefs.

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

Top Round Roast BeefTop Round Roast Beef opened in the extensively remodeled space of a former donut shop at the busy corner of Olympic Blvd. and La Brea Avenue last June. The theme is top quality roast beef sandwiches where the beef is sliced to order. On the menu is a variety of quality roast beef sandwiches served on a butter-toasted bun with natural au jus. The beef is impressively sliced to order. Also on the small menu are curly French fries cooked in beef fat for maximum flavor, milkshakes and St. Louis frozen custard.

The owners have impressive culinary credentials from places including Red Medicine, 800 Degrees, and Curtis Stone’s restaurants.

Restaurant investor Jamie Tiampo (who is also the owner of See Food Media in New York) joins us along with Chef Steven Fretz (previously executive chef for Curtis Stone’s restaurant group) to explain the concept.

Rick BaylessWhen it comes to possessing a vast knowledge of the regional cooking of the various states in Mexico the recognized “el jefe” in the United States is Chicago’s Rick Bayless. Locally he’s probably best known for the PBS’s series “Mexico – One Plate at a Time” (now starting its 9th award-winning season) and from Bravo’s “Top Chef Masters.” In Chicago he’s a local culinary celebrity for his highly popular restaurants including River North’s Topolobampo and Frontera Grill.

Chef Bayless has created the menu for the recently opened, and much talked about, highly designed Red O in Fashion Island, Newport Beach. It’s basically his contemporary take on Oaxacan fare and other culinary regions of Mexico.

Certain dishes are exclusive to Fashion Island and the tequila list includes 100 selections.

Chef Bayless offers tips for preparing the perfect guacamole.

The new season of his hit PBS series takers us to Oaxaca, one of his favorite culinary regions in Mexico. We’ll see the “Day of the Dead” celebration Oaxaca-style.

Brady Lowe of Cochon 555Cochon 555 (a celebration of heritage pork) returns to Los Angeles on its 2014 cross-country tour at The Fairmont Miramar Hotel on Sunday afternoon, February 23rd. Over 11 tons of heritage pork raised by family farms will be served across the country in the nose-to-tail touring culinary competition.

2014’s competing chefs include Host Chef Ray Garcia of Fig Restaurant, Christian Page of Short Order, Jason Neve of B&B Ristorante, Ray England of Craft, and Brian Howard of Comme Ca. Each chef prepares a maximum of six dishes created from one whole heritage pig.

Our own Jet Tila will be preparing an additional late-night sixth pig for the After Party.

orange-county-restaurant-weekThe OC’s most anticipated, and delicious, dining event, Orange County Restaurant Week, returns from February 23rd to March 1st. Diners will have the opportunity to enjoy the wide spectrum of dining options in the County at special prices for prix-fixe menus for both lunch and dinner.

Over 100 restaurants are part of Orange County Restaurant Week.

One of the featured restaurants is Santa Ana’s Chapter One: The Modern Local. Chef Jason Montelibano (aka Chef Chicken Wing) joins us to talk about his menu. Given his Filipino ancestry he’s incorporated a few contemporary Filipino touches into his menu.

Chef Jason won Riveria Magazine’s “To Live and Dine” chefs’ challenge event @ SoCo last year with his Lamb & Gnocchi dish.

The Grill on the Alley30 years ago dining history was made in Beverly Hills (a tough city for restaurant longevity) with the launch of The Grill on the Alley which is better known as The Grill. It soon evolved into a high profile business destination for lunch for the power brokers of Hollywood. Where your table was signified your status in the Entertainment Business. At night it became a destination for affluent locals with a very loyal following. Unusually for the time pretentiousness was never part of the gameplan. It also was the start of a significant restaurant company with three successful concepts.

Grill Concepts, Inc. continues to flourish to this day. Public School is the newest concept (with a sense of humor) with locations in Downtown Los Angeles, Culver City and Thousand Oaks. Northern California is next and more locations on the horizon. It’s a bar & restaurant gathering spot.

Founder Bob Spivak, a second generation restaurateur with a love for the hospitality business, joins us to share the fascinating story.

“We are so fortunate to have been in business for 30 years,” President, CEO, and Co-Founder Bob Spivak said. “In the ever changing restaurant industry, we are proud to say that we were vintage before it was trendy. And we will continue to maintain the tradition of exceptional service and timeless cuisine that guests have come to count on.”

Ippudo Ramen in New York CityChef Jet has been in New York twice over the last two weeks and has enjoyed some standout dining adventures along the way. Jet shares the details of his meal at Chef April Boomfield’s Spotted Pig (no reservations) in the West Village. This was one of the country’s first gastropubs. It’s still a scene over ten years later.

Jet also visited Ippudo, a well-known Japanese ramen shop and a personal favorite.

Podcasts

Segment One: Host Jet Tila and Producer Andy Harris
Segment Two: Jamie Tiampo and Chef Steven Fretz, partners, Top Round Roast Beef
Segment Three: Chef Rick Bayless, Topolobampo, Frontera Grill, and Red O (in West Hollywood & Newport Beach) Part One
Segment Four: Chef Rick Bayless, Topolobampo, Frontera Grill, and Red O (in West Hollywood & Newport Beach) Part Two
Segment Five: Brady Lowe, Founder & Lord of Pork, Cochon 555
Segment Six: Executive Chef Jason Montelibano, Chapter One: The Modern Local, Santa Ana
Segment Seven: Bob Spivak, President, CEO, and Co-Founder, Grill Concepts, Inc.
Segment Eight: Jet Tila on Manhattan Dining. (Part 2)