Show 370, April 25, 2020: Chef Andrew Gruel of the Slapfish Restaurant Group with “Ask the Chef”

Andrew Gruel of the Slapfish Restaurant Group at the AM830 KLAA StudiosOur 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 updating us on the impact of the Covid-19 crisis in the hospitality field and what we, as diners, can do to support the very survival of restaurants. Take-out/delivery when you can surely helps…Of course, the safety of restaurant employees and guests comes first.

Chef Andrew also provides an extra helping of some timely cooking tips for preparing satisfying meals at home. We’re talking about adding flavor to those home-cooked meals. Consider bringing out the herbs and spices. Fresh herbs are best used to finish a dish.

We’ll “Ask the Chef.”

Slapfish is now hosting Doctors, Nurses, Medical Personnel, Police, Firefighters & EMT’s to a complimentary meal To-Go. Need to be in uniform or have appropriate ID to qualify. The participating Slapfish locations are Huntington Beach, Brea, Irvine and Laguna Beach.

Kids eat free at Slapfish, too, when their parents order Takeout.

Show 365, March 21, 2020: Chef Andrew Gruel of the Slapfish Restaurant Group with “Ask the Chef” – “Cooking at Home”

Andy Harris and Andrew Gruel at Cabana 14 at the Cove at Pechanga Resort and CasinoOur own Chef Andrew Gruel of the Slapfish Restaurant Group rejoins us with another informative “Ask the Chef” segment where Chef Andrew responds to Listeners’ thoughtful inquiries based on his expansive, insider’s knowledge and practical hospitality experience.

For a short while (we hope) we’re going to be cooking a bit more at home. Chef Andrew has some suggestion for quick and easy (healthy and satisfying) dishes that require a minimum of ingredients. Think about ground meat for versatility and ease of preparation. We’ll “Ask the Chef.”

It’s an especially difficult time to navigate the supermarkets right now (particularly with “Social Distancing”) and you want fresh proteins of the highest quality to cook at home in addition to restaurant delivery/takeout. West Coast Prime Meats supplies the top restaurants and hotels in Southern California. Responding to the crisis they are now selling to the public for the very first time with next day pickup in Brea between 10:00 a.m. and 3:00 p.m. You can get a wide range of proteins at fair prices with their usual wonderful customer service. Available are Beef, Grinds & Patties, Poultry, Pork and even Seafood. Their exemplary sanitary practices are above Industry requirements. Call them to get an Inventory List emailed to you. 714.255.8560.

Show 19, March 2, 2013: Liz Williams, President and Director, Southern Food and Beverage Museum, New Orleans

Liz WilliamsThe Southern Food and Beverage Museum will soon move into their new, spacious, and greatly expanded, facility in the next few months. Within the Museum is the prominent “Museum of the American Cocktail”.

In New Orleans : A Food Biography Elizabeth M. Williams, a New Orleans native, takes readers through the history of the city, showing how the natural environment and people have shaped the cooking we all love.

Beignets, Po’ Boys, gumbo, jambalaya, Antoine’s. New Orleans’ celebrated status derives in large measure from its incredibly rich food culture, based mainly on Creole and Cajun traditions.

The narrative starts by describing the indigenous population and material resources, then reveals the contributions of the immigrant populations, delves into markets and local food companies, and finally discusses famous restaurants, drinking culture, cooking at home and cookbooks, and signature food dishes.

March 2: New Orleans, Las Vegas and Laguna Beach foodies

Podcasts

Segment One: Liz Williams, President and Director, Southern Food and Beverage Museum, New Orleans
Segment Two: Executive Chef Rick Moonen of rm seafood at The Shoppes at Mandalay Place in Las Vegas
Segment Three: Nancy Milby, co-founder of Laguna Beach Uncorked! An International Wine & Food Fest! and Executive Director of Laguna Culinary Arts, Inc.
Segment Four: Brock Radke, Food and Web Editor for Las Vegas Weekly
Segment Five: Jim Colombo, General Manager of Five Crowns and SideDoor in Corona del Mar
Segment Six: Dining at Urasawa in Beverly Hills and Highlights from “A Taste of Harlem in Baldwin Hills” at Post & Beam

It’s tempting food from New Orleans, Las Vegas, and Laguna Beach this week. Also a preview of an inspired Newport Beach Public Library Foundation series to teach kids about cooking.

elizabeth_m_williamsElizabeth (Liz) M. Williams is the founder and president of the Southern Food and Beverage Museum in New Orleans, which celebrates the food of the American South with exhibits, a library, archives, collections, and programming.

Her new book is New Orleans: A Food Biography.

Beignets, Po’ Boys, gumbo, jambalaya, Antoine’s. New Orleans’ celebrated status derives in large measure from its incredibly rich food culture, based mainly on Creole and Cajun traditions. At last, this world-class destination has its own food biography. Elizabeth M. Williams, a New Orleans native, takes readers through the history of the city, showing how the natural environment and people have shaped the cooking we all love. The narrative starts by describing the indigenous population and material resources, then reveals the contributions of the immigrant populations, delves into markets and local food companies, and finally discusses famous restaurants, drinking culture, cooking at home and cookbooks, and signature food dishes.

Rick Moonen of rm seafood in Las VegasRick Moonen of rm seafood at The Shoppes at Mandalay Place is one of those unusual celebrity chefs in Las Vegas with a namesake restaurant. Las Vegas is his home and he actually lives there.

Chef Moonen is recognized for his considerable talents in preparing seafood. He is also a pioneer in the sustainable seafood movement.

On Thursday evening, March 15th Chef Moonen will be joined by Chef Matthew Accarrino (former chef de cuisine of Restaurant RM) of SPQR in San Francisco to present a five-course, seafood lover’s meal (with wine pairings) to benefit Three Square Food Bank in Las Vegas.

Laguna Beach UncorkedThe 2nd Annual Laguna Beach Uncorked is set for Saturday, March 9th at the Laguna Beach Festival of the Arts grounds from 12:30 p.m. to 3:30 p.m. It’s an indulgent afternoon of tastings from 20 prominent Laguna Beach restaurants and 30 top wineries from around the world. Proceeds benefit CHOC Children’s Hospital in Orange County.

One of the founders of the festival, Nancy Milby, the Executive Director of Laguna Culinary Arts, Inc., will be with us to preview Laguna Beach Uncorked! An International Wine & Food Fest!

Brock Radke of Las Vegas WeeklyOur eyes and ears in Las Vegas, Brock Radke, is back with us. Brock is the Food and Web Editor for the Las Vegas Weekly there and a genuine insider.

Inspired by Bon Appetit’s newly announced 20 Most Important Restaurants in America, Brock put together his own list for Las Vegas. He joins us to discuss his picks.

Kids Cook is the first program in the new series, Making Memories for Children from the Newport Beach Public Library Foundation.

It’s a three-part culinary adventure under the expert direction of Jim Colombo, General Manager of Five Crowns in Corona del Mar. Jim is also an accomplished chef by training.

Making Memories for Children from the Newport Beach Library FoundationThe first session is on Sunday, March 10th in the garden at Five Crowns. It’s an introduction to a variety of fresh herbs, fruits and vegetables, followed by a hands-on lesson in preparing simple, delicious treats.

The program continues on March 17th and 24th.

Podcasts

Segment One: Liz Williams, President and Director, Southern Food and Beverage Museum, New Orleans”
Segment Two: Executive Chef Rick Moonen of rm seafood at The Shoppes at Mandalay Place in Las Vegas
Segment Three: Nancy Milby, co-founder of Laguna Beach Uncorked! An International Wine & Food Fest! and Executive Director of Laguna Culinary Arts, Inc.
Segment Four: Brock Radke, Food and Web Editor for Las Vegas Weekly
Segment Five: Jim Colombo, General Manager of Five Crowns and SideDoor in Corona del Mar
Segment Six: Dining at Urasawa in Beverly Hills and Highlights from “A Taste of Harlem in Baldwin Hills” at Post & Beam