Show 635, July 12, 2025: Show Introduction with Executive Producer & Co-Host Andy Harris

Posted on July 14, 2025 by Adam Bell

“GAME ON and It’s time to roll the dice, stack the Jenga blocks, and climb the Chutes & Ladders of hope at the Concern Foundation 50th Annual Block Party! Hollywood’s premier outdoor food, beverage, and entertainment extravaganza, transforms the backlot of Paramount Studios Hollywood into the ultimate life-sized game board on Saturday, July 19, 2025, from 6:00 PM to 11:00 PM. This year marks the golden milestone of 50 incredible years of giving cancer the checkmate, as over 4,000 guests will be treated to a Trivial Pursuit of flavor featuring tastings from over 90 top-tier restaurants, spirits, craft cocktails, wineries, and breweries all while raising critical funds for cancer research! Concern Foundation’s mission is clear, to ensure that every dollar raised is used to identify the cause of and eventual cure for this devastating disease.” Derek Alpert, the President of the Concern Foundation for Cancer Research joins us with a preview of the 50th Annual Block Party.

Dulan’s on Crenshaw Soul Food Restaurant and Lawry’s the Prime Rib are participating restaurants in Concern Foundation’s 50th Annual Block Party at Paramount Studios Hollywood on Saturday, July 19th. Each establishment is generously donating their respective tastes (and service) to provide 1,500 portions. Greg Dulan of Dulan’s and Ryan Wilson of Lawry’s The Prime Rib join us previewing their standout tastes for the 50th Block Party.

“Chef Betty Fraser and Denise DeCarlo, co-owners of Hollywood’s Hidden House (formerly the Los Angeles-based, award-winning restaurant Grub) and Grub Gals Catering, have created a niche for themselves in a highly competitive field. Their unique sense of style, inventive menus, attention to detail and a never-ending commitment to their guests and community has set them apart in a crowded culinary field. Betty gained national prominence as a standout Cheftestant on Season Two of Bravo’s hit show, “Top Chef,” has been a judge on “MasterChef Junior” and “Man vs. Child,” is frequently seen on the Hallmark Channel show “Home and Family” and is an in-demand guest chef at cooking events throughout the nation. Denise has competed on ABC’s “The Taste” and The Food Network’s “Cutthroat Kitchen.” Together the duo has appeared numerous times on local television stations sharing their recipes and techniques for home audiences.” Chef Betty Fraser is our guest providing an overview of Grub Gals Catering.

aPizza Doho in Dana Point serves artisan New Haven-style pizza.

It’s operated by hospitality industry veterans with years of experience in smoothly running the front-of-the-house as well as inspiring culinary creativity in the kitchen. The theme of aPizza Doho is “Where Great Pizza, Great People, and a Great Place come together!” “They start with an aged biga and allow the dough to ferment for 24 hours. Top that with California organic tomatoes and imported Italian cheeses help create aPizza Doho.” The partners in aPizza Doho are veteran restaurateur Marcos Costas (born and raised on the East Coast), Executive Chef Christopher Christian (a distinguished alum of Fox Restaurant Concepts in Arizona) and his nephew, Pizzaiolo Anthony Christian.”

Chef and Restaurateur Christopher Christian pauses stretching the dough rounds to join us.

Our own Chef Andrew Gruel, the menu-maker behind the full-service Calico Fish House (located in the Sunset Beach area of Huntington Beach) provides another timely and informative “Ask the Chef” segment where he responds to listeners’ thoughtful inquiries. The massive spending and budget cut bill passed by Congress and signed on July 4th includes a provision for “No Tax on Tips.” Chef Andrew unbuckles the fine print therein. There is a lot to explain.

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

Show 635, July 12, 2025: aPizza Doho in Dana Point with Partner Christopher Christian

Posted on July 14, 2025 by Adam Bell

aPizza Doho in Dana Point serves artisan New Haven-style pizza.

It’s operated by hospitality industry veterans with years of experience in smoothly running the front-of-the-house as well as inspiring culinary creativity in the kitchen.

“The theme of aPizza Doho is “Where Great Pizza, Great People, and a Great Place come together!” They start with an aged biga and allow the dough to ferment for 24 hours. Top that with California organic tomatoes and imported Italian cheeses help create aPizza Doho.”

The partners in aPizza Doho are veteran restaurateur Marcos Costas (born and raised on the East Coast), Executive Chef Christopher Christian (a distinguished alum of Fox Restaurant Concepts in Arizona) and his nephew, Pizzaiolo Anthony Christian.

New Haven-style pizza is typically defined by its chewy, charred crust.

Chef and Restaurateur Christopher Christian pauses stretching the dough rounds to join us.

July 12: Concern Foundation 50th Annual Block Party, Betty Fraser, aPizza Doho

Posted on July 10, 2025 by Adam Bell

Podcasts

Hour One: Concern Foundation 50th Anniversary Block Party, Betty Fraser
Hour Two: Betty Fraser, aPizza Doho, Andrew Gruel

Segment One: Show Introduction and Preview with Executive Producer & Co-Host Andy Harris
Segment Two: Concern Foundation’s 50th Annual Block Party with President Derek Alpert
Segment Three: Concern Foundation’s 50th Annual Block Party with Restaurateurs Greg Dulan (Dulan’s on Crenshaw) and Ryan Wilson (Lawry’s)
Segments Four and Five: Celebrity Chef Betty Fraser of Grub Girl’s Catering, Hollywood
Segments Six and Seven: aPizza Doho in Dana Point with Partner Christopher Christian
Segment Eight: Chef Andrew Gruel of Calico Fish House with “Ask the Chef”

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

“GAME ON an It’s time to roll the dice, stack the Jenga blocks, and climb the Chutes & Ladders of hope at the Concern Foundation 50th Annual Block Party! Hollywood’s premier outdoor food, beverage, and entertainment extravaganza, transforms the backlot of Paramount Studios Hollywood into the ultimate life-sized game board on Saturday, July 19, 2025, from 6:00 PM to 11:00 PM. This year marks the golden milestone of 50 incredible years of giving cancer the checkmate, as over 4,000 guests will be treated to a Trivial Pursuit of flavor featuring tastings from over 90 top-tier restaurants, spirits, craft cocktails, wineries, and breweries all while raising critical funds for cancer research! Concern Foundation’s mission is clear, to ensure that every dollar raised is used to identify the cause of and eventual cure for this devastating disease.” Derek Alpert, the President of the Concern Foundation for Cancer Research joins us with a preview of the 50^th Annual Block Party.

Dulan’s on Crenshaw Soul Food Restaurant and Lawry’s the Prime Rib are participating restaurants in Concern Foundation’s 50^th Annual Block Party at Paramount Studios Hollywood on Saturday, July 19^th. Each establishment is generously donating their respective tastes (and service) to provide 1,500 portions. Greg Dulan of Dulan’s and Ryan Wilson of Lawry’s The Prime Rib join us previewing their standout tastes for the 50^th Block Party.

“Chef Betty Fraser and Denise DeCarlo, co-owners of Hollywood’s HiddenHouse (formerly the Los Angeles-based, award-winning restaurant Grub) and Grub Gals Catering, have created a niche for themselves in a highly competitive field. Their unique sense of style, inventive menus, attention to detail and a never-ending commitment to their guests and community has set them apart in a crowded culinary field. Betty gained national prominence as a standout Cheftestant on Season Two of Bravo’s hit show, “Top Chef,” has been a judge on “Master Chef Junior” and “Man vs. Child,” is frequently seen on the Hallmark Channel show “Home and Family” and is an in-demand guest chef at cooking events throughout the nation. Denise has competed on ABC’s “The Taste” and The Food Network’s “Cutthroat Kitchen.” Together the duo has appeared numerous times on local television stations sharing their recipes and techniques for home audiences.” Chef Betty Fraser is our guest providing an overview of Grub Gals Catering.

aPizza Doho in Dana Point serves artisan New Haven-style pizza.

Chef and Restaurateur Christopher Christian pauses stretching the dough rounds to join us.

Our own Chef Andrew Gruel, the menu-maker behind the full-service Calico Fish House(located in the Sunset Beach area of Huntington Beach) provides another timely and informative “Ask the Chef” segment where he responds to listeners’ thoughtful inquiries. The massive spending and budget cut bill passed by Congress and signed on July 4^thincludes a provision for “No Tax on Tips.” Chef Andrew unbuckles the fine print therein. There is a lot to explain.

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

“The event promises a game night of epic proportions as the streets of the Paramount Backlot transform into a Candy Land of culinary creativity, retro bowling, and musical-fueled celebration. Musical performances by the Tom Nolan Band and on the Main Stage, D’ City Sound & Events, and The Vibrato Grill Jazz Stage featuring the Jason Goldstein Sextet with Lilli Passero, and other special artists will set the tone for a high-energy atmosphere.”

Greg Dulan of Dulan's on Crenshaw Soul Food

“In 1968, fifteen Los Angeles based couples came together with one simple goal: CONquer CanCERNow! They wanted to ensure their dollars counted in the fight against cancer when their dear friend, Beverly Wolman, was diagnosed with breast cancer at the age of 35. They could no longer sit back and continue losing friends to this horrific disease. Thus, CONCERN Foundation’s war on cancer had begun. Concern Foundation’s mission is clear, to ensure that every dollar raised is used to identify the cause of and eventual cure for this devastating disease.”

Derek Alpert, the President of the Concern Foundation for Cancer Research joins us with a preview of the 50^th Annual Block Party.

Dulan’s on Crenshaw Soul Food Restaurant and Lawry’s the Prime Rib in Beverly Hills are participating restaurants in Concern Foundation’s 50^th Annual Block Party at Paramount Studios Hollywood on Saturday evening, July 19^th. Each establishment is generously donating their respective tastes (and service) to provide 1,500 portions. Greg Dulan of Dulan’s and Ryan Wilson of Lawry’s The Prime Rib join us afterwards previewing their standout tastes for the 50^th Block Party.

Ticket Information: The Concern Foundation’s 50^thAnnual Block Party will take place on Saturday, July 19^th, 2025, from 6:00 pm to 11:00 pm at Paramount Studios Hollywood. Tickets and Sponsorships are on sale now and for more information on the Concern Foundation’s 50^th Annual Block Party, please visit Concern Foundation 50th Annual Block Party Tickets.

“Betty appeared as a standout Cheftestant on Season Two of Bravo’s hit show, “Top Chef,” has been a judge on “MasterChef Junior” and “Man vs. Child,” is frequently seen on the Hallmark Channel show “Home and Family” and is an in-demand guest chef at cooking events throughout the nation. Denise has competed on ABC’s “The Taste” and The Food Network’s “Cutthroat Kitchen.” Together the duo has appeared numerous times on local television stations sharing their recipes and techniques for home audiences.”

“The two have catered events in some of the most upscale locations throughout the Southland including Greystone Mansion, TLC Chinese Theatre, Capitol Records, Rocky Mountain Oaks Winery and countless private homes. They also ran the kitchens at the innovative Red Studios and the historic Fountain Court, a gorgeous oval dining room and event space created by the prestigious architect, Paul Revere Williams.”

“Betty serves on the Friends of the Hollywood Central Park Board of Directors. The team also donates their time, food and services to support numerous Hollywood and Los Angeles non-profits. Both women also work with local animal rescue groups to help animals in need.”

Chef Betty Fraser is our guest providing an overview of Grub Gals Catering.

aPizza Doho in Dana Point serves artisan New Haven-style pizza.

It’s operated by hospitality industry veterans with years of experience in smoothly running the front-of-the-house as well as inspiring culinary creativity in the kitchen.

Chef and Restaurateur Christopher Christian pauses stretching the dough rounds to join us.

Chef Andrew Gruel of the Calico Fish House

The massive spending and budget cut bill passed by Congress and signed on July 4^th includes a provision for “No Tax on Tips.” Chef Andrew unbuckles the fine print therein. There is a lot to explain.

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: Concern Foundation 50th Anniversary Block Party, Betty Fraser
Hour Two: Betty Fraser, aPizza Doho, Andrew Gruel

Show 431, June 26, 2021: Show Preview with Executive Producer & Co-Host Andy Harris

Posted on June 27, 2021 by Adam Bell

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

Anne Marie Panoringan is Voice of OC’s well-informed food columnist. She reports industry news, current events and trends. Panoringan’s prior efforts includes writing about food for 8 years at the OC Weekly in which she interviewed more than 330 chefs, restauranteurs and industry professionals for her weekly “On the Line” column. Anne Marie joins us to talk about her recent visit to Disneyland and Catal Restaurant located at Downtown Disney focusing on the food. Plus a sneak peak at the newly opened Mah Jong’s by Chef Mike (Doctulero) at the (still under development) Collage Culinary Experience in Bloomingdale’s at South Coast Plaza. We’ll also get a preview of Anne Marie’s next column which publishes Monday, June 28th. Among other items of note Anne Marie talks about what the impact is of the current labor shortage in the restaurant industry both in front, and in back, of the house.

“Dr. Shica Little, known to many as “Southern Sweet Maker to the Stars” as she channels her love of baking and her Southern upbringing into her signature Southern sweets and custom creations, is now showcasing her Southern hospitality at her first official Dr. Shica’s Bakery retail bakery location at Westfield Culver City which opened last month. Her irresistible treats are brownies, cookies, cakes and custom creations.” Dr. Shica joins us whisk securely in hand.

Fox Restaurant Concepts based in Phoenix was founded by noted restaurateur Sam Fox in 1998. Chef Christopher Christian was the first employee of Fox Restaurants Concepts (the opening chef at Wildflower in Tucson) and in his long tenure there (22 years) was involved in developing some 17 successful and high-profile restaurant concepts. Best known to diners in Southern California are North Italia, Flower Child, True Food Kitchen and The Henry. Chef Christian retired from Fox Restaurant Concepts in late 2019 as Vice President of Culinary Operations after the company was acquired by Calabasas Hills headquartered, The Cheesecake Factory. Chef Christopher Christian is our guest to discuss the magic of how you create, maintain and expand unique restaurant concepts that retain local character without feeling impersonally corporate.

Our own Chef Andrew Gruel of the Slapfish Restaurant Group provides another timely and informative “Ask the Chef” segment where Chef Andrew responds to listeners thoughtful inquiries. Chef Andrew is continually updating us on the real impact of the Covid-19 crisis in the hospitality field and what we, as diners, can do to support the very survival of restaurants during the initial, highly fluid stages of the hoped-for recovery which remains a genuine concern. Americans are enjoying more & more seafood as part of their diet. Where is the majority of the seafood coming from? What you should know about farm-raised fish and seafood as an informed consumer? Chef Andrew is our always reliable source.

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

Show 431, June 26, 2021: Chef Christopher Christian, formerly VP of Culinary Operations, Fox Restaurant Concepts, Phoenix Part One

Posted on June 27, 2021 by Adam Bell

Fox Restaurant Concepts based in Phoenix was founded by noted restaurateur Sam Fox in 1998. Chef Christopher Christian was the first employee of Fox Restaurants concepts (as the opening chef at Wildflower in Tucson) and in his long tenure there was involved in developing some 17 successful and high-profile restaurant concepts. “Each Fox Restaurant Concepts establishment is individually designed to provide guests with a one-of-a-kind dining experience that will leave a lasting impression.” Best known to diners in Southern California are North Italia, Flower Child, True Food Kitchen and The Henry.

Chef Christian retired from Fox Restaurant Concepts in late 2019 as Vice President of Culinary Operations after the company was acquired by Calabasas Hills headquartered The Cheesecake Factory. At the time of the completion of the sale North Italia alone operated 21 locations in nine states and Washington D.C. (He is now a partner in Pacific Coast Propane and still associated with busy restaurants in that service capacity.)

Chef Christopher Christian is our guest to discuss the magic of how you create, maintain and expand unique and appealing restaurant concepts that retain local character without feeling impersonally corporate.

Show 431, June 26, 2021: Chef Christopher Christian, formerly VP of Culinary Operations, Fox Restaurant Concepts, Phoenix Part Two

Posted on June 27, 2021 by Adam Bell

Chef Christopher Christian rejoins us to resume the discussion of how you create, maintain and expand unique and appealing restaurant concepts that retain local character without feeling impersonally corporate.

June 26: Anne Marie Panoringan, Dr. Shica’s Bakery, Chef Christopher Christian

Posted on June 24, 2021 by Adam Bell

Podcasts

Segment One: Show Preview with Executive Producer & Co-Host Andy Harris
Segment Two: Anne Marie Panoringan, Food Columnist, Voice of OC Part One
Segment Three: Anne Marie Panoringan, Food Columnist, Voice of OC Part Two
Segment Four: Dr. Shica Little, Dr. Shica’s Bakery, Westfield Culver City Part One
Segment Five: Dr. Shica Little, Dr. Shica’s Bakery, Westfield Culver City Part Two
Segment Six: Chef Christopher Christian, formerly VP of Culinary Operations, Fox Restaurant Concepts, Phoenix Part One
Segment Seven: Chef Christopher Christian, formerly VP of Culinary Operations, Fox Restaurant Concepts, Phoenix Part Two
Segment Eight: Co-Host Chef Andrew Gruel of the Slapfish Restaurant Group with “Ask the Chef”

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

Anne Marie Panoringan is Voice of OC’s well-informed food columnist. She reports industry news, current events and trends. Panoringan’s prior efforts includes writing about food for 8 years at the OC Weekly in which she interviewed more than 330 chefs, restauranteurs and industry professionals for her weekly “On the Line” column. Anne Marie joins us to talk about her recent visit to Disneyland and Catal Restaurant located at Downtown Disney focusing on the food. Plus a sneak peak at the newly opened Mah Jong’s by Chef Mike (Doctulero) at the Collage Culinary Experience at South Coast Plaza. We’ll also get a preview of Anne Marie’s next column which publishes Monday, June 28^th. Among other items of note Anne Marie talks about what the impact is to a restaurant if the highly publicized opening executive chef later moves on.

“Dr. Shica Little, known to many as “Southern Sweet Maker to the Stars” as she channels her love of baking and her Southern upbringing into her signature Southern sweets and custom creations, is now showcasing her Southern hospitality at her first official Dr. Shica’s Bakery retail bakerylocation at Westfield Culver City which opened last month. Her irresistible treats are brownies, cookies, cakes and custom creations.” Dr. Shica joins us whisk securely in hand.

Fox Restaurant Concepts based in Phoenix was founded by noted restaurateur Sam Fox in 1998. Chef Christopher Christian was the first employee of Fox Restaurants Concepts and in his long tenure there (22 years) was involved in developing some 17 successful and high-profile restaurant concepts. Best known to diners in Southern California are North Italia, Flower Child, True Food Kitchen and The Henry. Chef Christian retired from Fox Restaurant Concepts in late 2019 as Vice President of Culinary Operations after the company was acquired by Calabasas Hills headquartered, The Cheesecake Factory. Chef Christopher Christian is our guest to discuss the magic of how you create, maintain and expand unique restaurant concepts that retain local character without feeling impersonally corporate.

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

Anne Marie joins us to talk about her recent visit to Disneyland and Catal Restaurant located at Downtown Disney focusing on the food. Also a look at the upcoming Artisan in Fountain Valley, a collaboration between 7 Leaves Café and Tarit Tanjasari’s Crema Bakery. Plus a sneak peak at the newly opened Mah Jong’s by Chef Mike (Doctulero) at the Collage Culinary Experience at South Coast Plaza.

For the finale we’ll get a preview of Anne Marie’s next column which publishes Monday, June 28^th. Among other items of note Anne Marie talks about what the impact is to a restaurant if the highly publicized opening executive chef moves on.

Doctor Shica Little of Dr Shica's Bakery

“Dr. Shica Little, known to many as “Southern Sweet Maker to the Stars” as she channels her love of baking and her Southern upbringing into her signature Southern sweets and custom creations, is now showcasing her Southern hospitality at her first official Dr. Shica’s Bakery retail bakery location at Westfield Culver City which opened last month. Her irresistible treats are brownies, cookies, cakes and custom creations.”

“Dr. Shica has always enjoyed her small bakery business as a fun side project in hopes that one day it would grow beyond her home kitchen. When the COVID-19 pandemic hit in March of 2020, Dr. Shica, a Doctor of Education and college professor in the educational services industry was laid off from her corporate job and she knew right then that it was time to turn her dream into a reality, so she created Dr. Shica’s Bakery online in Los Angeles.”

“Delivering comfort in a Bakery Box became Dr. Shica’s sole mission as everyone was trying their best to adjust to life in lockdown. Dr. Shica also discovered that growing a small business during a pandemic is chock-full of challenges and Dr Shica’s Bakery was faced with operational restrictions, slow supply lines, and a customer base with a much less disposable income, but Dr. Shica and her small team continued to push forward to overcome these challenges and they continued to deliver her delicious Southern sweets all-across the country during a most challenging time.”

“This past year Dr. Shica started selling her Red Velvet Cake (her mom’s special recipe) and her Brownies at a pop-up shop in a soul food restaurant on Melrose Avenue in Hollywood. This gained the attention of several Hollywood executives who instantly became huge fans of Dr. Shica’s Desserts, especially her brownies, giving them their name: Almost Famous Brownies. Word started spreading quickly and Dr. Shica began delivering her Bakery Boxes all over the city.”

“She then got a call from Oprah Magazine as they had heard about her desserts and Oprah and Gayle loved her cookies, and Dr. Shica’s Bakery was in the top three on Oprah’s Favorite Things out of 15,000 entries. She was then featured as a Black small business owner on GMA, and her Gourmet Dessert Boxes were featured on Tory Johnson’s ‘Deals and Steals,’ bringing a tremendous amount of visibility and recognition to Dr. Shica’s Bakery just after its inception.”

“Dr. Shica’s Bakery creates gourmet, Southern-style desserts using only the freshest premium ingredients. Dr. Shica also knew she wanted to expand her baked goods to meet the growing demand for vegan treats, so she developed and is introducing a new line of mouth-watering, plant-based Vegan Desserts that satisfy those sweet cravings and allow her plant-based customers to maintain their vegan lifestyles all while continuing to indulge and enjoy.”

“Reinventing her family’s recipes, Dr. Shica brings old favorites into the modern era featuring desserts with the taste of home and the sophistication of a gourmet bakery, including Signature Sweets such as Dr. Shica’s Cookies – Sprinkle Delight, Hot Chocolate, Gigi’s Chocolate Chip, Vegan Chocolate Chunk, Lemon Drop, Red Velvet; Cake – Debra’s Red Velvet Cake; Brownies – Almost Famous Brownies; full line of Vegan Desserts – Vegan Almost Famous Brownies, Vegan Cookies, Vegan Red Velvet Cake, and Signature Boxes including Dr. Shica’s Spring Gift Box, Gourmet Dessert Box, Vegan Gourmet Dessert Boxes, and Traditional and Vegan Birthday Boxes. Also, not to be missed are Dr. Shica’s Custom Creations as Dr. Shica’s Bakery will bring joy to any celebration and if you dream it, they will make it!”

Dr. Shica joins us with whisk in hand.

Fox Restaurant Concepts based in Phoenix was founded by noted restaurateur Sam Fox in 1998. Chef Christopher Christian was the first employee of Fox Restaurants concepts and in his long tenure there was involved in developing some 17 successful and high-profile restaurant concepts. “Each Fox Restaurant Concepts establishment is individually designed to provide guests with a one-of-a-kind dining experience that will leave a lasting impression.” Best known to diners in Southern California are North Italia, Flower Child, True Food Kitchen and The Henry.

Chef Christian retired from Fox Restaurant Concepts in late 2019 as Vice President of Culinary Operations after the company was acquired by Calabasas Hills headquartered The Cheesecake Factory. At the time of the completion of the sale North Italia alone operated 21 locations in nine states and Washington D.C.

Chef Andrew Gruel of the Slapfish Restaurant Group

Americans are now enjoying more & more seafood as part of their diet. Where is the majority of the seafood coming from? What you should know about farm-raised fish and seafood as an informed consumer? Chef Andrew is our always reliable source.