Show 494, October 8, 2022: Show Preview with Executive Producer & Co-Host Andy Harris

“With the full-service Lola’s by MFK in the former CaliVino Wine Pub space off Katella Avenue next door to Angel Stadium, Chef Henry Pineda, 31, is celebrating his mother’s Filipino and father’s Guatemalan roots through the lens of his favorite meal serving a Modern Filipino Brunch from 8:30 a.m. to 2:00 p.m., 7-days. Dinner service will eventually follow. “Every year on my birthday we don’t go to dinner, we go to breakfast,” said Pineda, who grew up in L.A and moved to Anaheim when he was six. “Breakfast was always the meal where my family ate together. My dad worked the graveyard shift and would just be coming home right before my mom was about to head out.” Chef Henry takes a break from the Brunch rush at Lola’s by MFK to join us with spatula in hand.

“Every New Yorker knows the satisfaction of biting into the perfect pickle. Whether it’s a family recipe passed down from generations, or your go-to cart in the middle of Manhattan, one never has to venture too far to find their favorite, tasty treat. After spending almost 30 years working in NYC, Scott Kaylin (aka “The Pickle Man”) found himself on the West Coast becoming his best self. However, one thing was missing: New York pickles. Well, honestly, even just an edible pickle. And that’s when Scott realized he had no choice but to make it easy for everyone, regardless of which coast they call home, to enjoy what he grew up knowing, loving, and suddenly wanting more than ever before.” Kaylin + Kaylin Pickles in the Original Farmers Market at 3rd & Fairfax Avenue was the inspired result. Scott takes a pause from his busy pickle-tasting bar at the Original Farmers Market to be our guest.

Ray Lampe (aka Dr. BBQ) grew up in Chicago and after high school spent 25 years in the family trucking business. In 2000 the trucking business had run its course, and it was time for Ray to try something new. He had been participating in BBQ cookoffs as a hobby since 1982, so he decided to take a leap and turn his hobby into a career. In 2000 Ray moved to Florida and began his career as an outdoor cooking expert. In 2018 Ray opened “Dr. BBQ” restaurant, a modern American Smokehouse, in St. Petersburg, Florida with Roger and Suzanne Perry (the proprietors of Datz Restaurant Group.)” Ray has written nine best-selling cookbooks and is currently scoping out his tenth. He’s competed in over 300 BBQ competitions and has won over 300 awards. In 2014 Ray was inducted into the prestigious BBQ Hall of Fame. Ray takes a break from the smoker to join us with tongs in hand.

Our own Chef Andrew Gruel the Founder of Big Parm (New Jersey-style pizza), Two Birds and the soon to launch, full-service Calico Fish House (in Huntington Beach) provides another timely and informative “Ask the Chef” segment where Chef Andrew responds to listeners thoughtful inquiries. The Season of Holiday cooking is soon on the horizon…Is it always better with butter as culinary icon Julia Child enthusiastically suggested? Chef Andrew discusses the ins and outs of using butter in cooking. With the price of butter on the rise Chef Andrew also suggests some of his preferred brands. Chef Andrew explains all things butter with his usual insight.…

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

Show 494, October 8, 2022: Pitmaster Ray Lampe, “DR. BBQ”, St. Petersburg, Florida Part One

Ray Lampe of Dr. BBQ

Ray Lampe (aka Dr. BBQ) grew up in Chicago and after high school spent 25 years in the family trucking business. In 2000 the trucking business had run its course, and it was time for Ray to try something new. He had been participating in BBQ cookoffs as a hobby since 1982, so he decided to take a leap and turn his hobby into a career. In 2000 Ray moved to Florida and began his career as an outdoor cooking expert.”

“In 2018 Ray opened “Dr. BBQ” restaurant, a modern American Smokehouse, in St. Petersburg, Florida with Roger and Suzanne Perry (the proprietors of Datz Restaurant Group.)” The sliced, smoked Brisket is ethereal and the Epic Peanut Butter Pie is a wonder of pure decadence. All the BBQ sauces are house-made.

Since 2000, Ray has been busy in the culinary world. He’s been a judge on Food Network’s “Firemasters,” “Tailgate Warriors with Guy Fieri,” and “Chopped” as well as a judge on “Smoked,” NBC’s “Food Fighters,” and on Travel Channel’s “American Grilled.” Ray is spokesperson for the National Turkey Federation and Dizzy Pig Seasoning Co. and has previously been spokesperson for the Big Green Egg Grill, Cabo Wabo Tequila, Kansas City Steak Co. and The National Pork Board.

Ray has written nine best-selling cookbooks including Slow Fire: The Beginner’s Guide to Barbecue and is currently scoping out his tenth. He has competed in over 300 BBQ competitions and has won over 300 awards. In 2014 Ray was inducted into the prestigious BBQ Hall of Fame.

Pitmaster Ray takes a break from the smoker to join us with tongs in hand.

Show 494, October 8, 2022: Pitmaster Ray Lampe, “DR. BBQ”, St. Petersburg, Florida Part Two

Ray Lampe of Dr. BBQ

Ray Lampe (aka Dr. BBQ) grew up in Chicago and after high school spent 25 years in the family trucking business. In 2000 the trucking business had run its course, and it was time for Ray to try something new. He had been participating in BBQ cookoffs as a hobby since 1982, so he decided to take a leap and turn his hobby into a career. In 2000 Ray moved to Florida and began his career as an outdoor cooking expert.”

“In 2018 Ray opened “Dr. BBQ” restaurant, a modern American Smokehouse, in St. Petersburg, Florida with Roger and Suzanne Perry (the proprietors of Datz Restaurant Group.)” The sliced, smoked Brisket is ethereal and the Epic Peanut Butter Pie is a wonder of pure decadence. All the BBQ sauces are house-made. The 2nd level houses the Burnt Ends Tiki Bar which is an attraction seen in few distinguished BBQ spots.

Since 2000, Ray has been busy in the culinary world. He’s been a judge on Food Network’s “Firemasters,” “Tailgate Warriors with Guy Fieri,” and “Chopped” as well as a judge on “Smoked,” NBC’s “Food Fighters,” and on Travel Channel’s “American Grilled.” Ray is spokesperson for the National Turkey Federation and Dizzy Pig Seasoning Co. and has previously been spokesperson for the Big Green Egg Grill, Cabo Wabo Tequila, Kansas City Steak Co. and The National Pork Board.

Ray has written nine best-selling cookbooks including Slow Fire: The Beginner’s Guide to Barbecue and is currently scoping out his tenth. He has competed in over 300 BBQ competitions and has won over 300 awards. In 2014 Ray was inducted into the prestigious BBQ Hall of Fame.

Pitmaster Ray takes a 2nd break from the smoker to continue with us with tongs in hand.

October 8: Lola’s by MFK, Kaylin + Kaylin Pickles, Dr. BBQ Ray Lampe

Podcasts

Segment One: Show Preview with Executive Producer & Co-Host Andy Harris
Segment Two: Chef Henry Pineda, Proprietor, Lola’s by MFK, Anaheim Part One
Segment Three: Chef Henry Pineda, Proprietor, Lola’s by MFK, Anaheim Part Two
Segment Four: Scott Kaylin, “The Pickle Man” of Kaylin + Kaylin Pickles, Original Farmers Market Part One
Segment Five: Scott Kaylin, “The Pickle Man” of Kaylin + Kaylin Pickles, Original Farmers Market Part Two
Segment Six: Pitmaster Ray Lampe, “DR. BBQ”, St. Petersburg, Florida Part One
Segment Seven: Pitmaster Ray Lampe, “DR. BBQ”, St. Petersburg, Florida Part Two
Segment Eight: Chef Andrew Gruel, Co-Host, with “Ask the Chef”

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

“With the full-service Lola’s by MFK in the former CaliVino Wine Pub space off Katella Avenue next door to Angel Stadium, Chef Henry Pineda, 31, is celebrating his mother’s Filipino and father’s Guatemalan roots through the lens of his favorite meal serving a Modern Filipino Brunch on from 8:30 a.m. to 2:00 p.m., 7-days. Dinner service will eventually follow. “Every year on my birthday we don’t go to dinner, we go to breakfast,” said Pineda, who grew up in L.A and moved to Anaheim when he was six. “Breakfast was always the meal where my family ate together. My dad worked the graveyard shift and would just be coming home right before my mom was about to head out.” Chef Henry takes a break from the Brunch rush at Lola’s by MFK to join us with spatula in hand.

“Every New Yorker knows the satisfaction of biting into the perfect pickle. Whether it’s a family recipe passed down from generations, or your go-to cart in the middle of Manhattan, one never has to venture too far to find their favorite, tasty treat. After spending almost 30 years working in NYC, Scott Kaylin (aka “The Pickle Man”) found himself on the West Coast becoming his best self. However, one thing was missing: New York pickles. Well, honestly, even just an edible pickle. And that’s when Scott realized he had no choice but to make it easy for everyone, regardless of which coast they call home, to enjoy what he grew up knowing, loving, and suddenly wanting more than ever before.” Kaylin + Kaylin Pickles in the Original Farmers Market at 3rd & Fairfax Avenue was the inspired result. Scott takes a pause from his busy pickle-tasting bar at the Original Farmers Market to be our guest.

“Ray Lampe (aka Dr. BBQ) grew up in Chicago and after high school spent 25 years in the family trucking business. In 2000 the trucking business had run its course, and it was time for Ray to try something new. He had been participating in BBQ cookoffs as a hobby since 1982, so he decided to take a leap and turn his hobby into a career. In 2000 Ray moved to Florida and began his career as an outdoor cooking expert. In 2018 Ray opened “Dr. BBQ” restaurant, a modern American Smokehouse, in St. Petersburg, Florida with Roger and Suzanne Perry (the proprietors of Datz Restaurant Group.)” Ray has written nine best-selling cookbooks and is currently scoping out his tenth. He’s competed in over 300 BBQ competitions and has won over 300 awards. In 2014 Ray was inducted into the prestigious BBQ Hall of Fame. Ray takes a break from the smoker to join us with tongs in hand.

Our own Chef Andrew Gruel the Founder of Big Parm (New Jersey-style pizza), Two Birds and the soon to launch, full-service Calico Fish House (in Huntington Beach) provides another timely and informative “Ask the Chef” segment where Chef Andrew responds to listeners thoughtful inquiries. Holiday cooking is soon on the horizon. Is it always better with butter? Chef Andrew talks about the ins and outs of using butter in cooking. Where does margarine fit in if at all. What’s the use of salted butter?

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

Henry Pineda of Lola's MFK

“With the full-service Lola’s by MFK in the former CaliVino Wine Pub space off Katella Avenue next door to Angel Stadium, Chef Henry Pineda, 31, is celebrating his mother’s Filipino and father’s Guatemalan roots through the lens of his favorite meal serving a Modern Filipino Brunch from 8:30 a.m. to 2:00 p.m., 7 days. Dinner will eventually follow.

“Every year on my birthday we don’t go to dinner, we go to breakfast,” said Pineda, who grew up in L.A and moved to Anaheim when he was six. “Breakfast was always the meal where my family ate together. My dad worked the graveyard shift and would just be coming home right before my mom was about to head out.”

“Pineda has worked in restaurants since age 18 starting at Mama Cozza’s in Anaheim. He’s also cooked at Orange Hill in Orange; ADYA in Anaheim; Starfish in Laguna Beach; Shabu Shabu in Santa Ana; Smoking Ribs in Garden Grove; and The Penthouse inside The Huntley Hotel in Santa Monica. Pineda opened MFK by Aysee’s original location on the border of Anaheim and Buena Park in 2016 at age 26.

That restaurant tragically burned down one night in September 2020 when a fire spontaneously broke out.”

Pineda’s Brunch classics include Lola’s Crispy Sisig, Adobo Fried Rice Omelet, Ube Pancakes, Sweet Avocado Pancakes and Ube Tres Leches French Toast.

Chef Henry takes a break from the Brunch rush to join us with spatula in hand.

Scott Kaylin of Kaylin + Kaylin Pickles

“Every New Yorker knows the satisfaction of biting into the perfect pickle. Whether it’s a family recipe passed down from generations, or your go-to cart in the middle of Manhattan, one never has to venture too far to find their favorite, tasty treat.”

“After spending almost 30 years working in NYC, Scott Kaylin (aka “The Pickle Man”) found himself on the West Coast becoming his best self. However, one thing was missing: New York pickles. Well, honestly, even just an edible pickle. And that’s when Scott realized he had no choice but to make it easy for everyone, regardless of which coast they call home, to enjoy what he grew up knowing, loving, and suddenly wanting more than ever before. Kaylin + Kaylin Pickles was the inspired result.”

“Pickles bring people happiness. Scott witnessed this first hand in the spring of 2020, one month after opening the first pickle-tasting bar at The Original Farmer’s Market at 3rd St. & Fairfax Ave. in Los Angeles. Week after week, even through a global pandemic, customers kept calling, reaching out, and coming back for their favorite flavors of spicy, sour, and sweet –– ensuring we would not only survive, but make it out on the other side. From there, the idea of Kaylin + Kaylin was solidified.” 

“Whether looking for pickles that are fermented, brined, the perfect addition to any recipe, or a salty, standalone snack, each of Kaylin + Kaylin’s flavors are crafted to cure any craving, and keep tastebuds buzzing for more. Kaylin + Kaylin brings a modern approach to a timeless food that can be enjoyed wherever, whenever, and by whomever.”

Scott takes a pause from his busy pickle-tasting bar at the Original Farmers Market to be our guest.

Ray Lampe of Dr. BBQ

Ray Lampe (aka Dr. BBQ) grew up in Chicago and after high school spent 25 years in the family trucking business. In 2000 the trucking business had run its course, and it was time for Ray to try something new. He had been participating in BBQ cookoffs as a hobby since 1982, so he decided to take a leap and turn his hobby into a career. In 2000 Ray moved to Florida and began his career as an outdoor cooking expert. In 2018 Ray opened “Dr. BBQ” restaurant, a modern American Smokehouse, in St. Petersburg, Florida with Roger and Suzanne Perry (the proprietors of Datz Restaurant Group.)”

Since 2000, Ray has been busy in the culinary world. He’s been a judge on Food Network’s “Firemasters,” “Tailgate Warriors with Guy Fieri,” and “Chopped” as well as a judge on “Smoked,” NBC’s “Food Fighters,” and on Travel Channel’s “American Grilled.” Ray is spokesperson for the National Turkey Federation and Dizzy Pig Seasoning Co. and has previously been spokesperson for the Big Green Egg Grill, Cabo Wabo Tequila, Kansas City Steak Co. and The National Pork Board.

Ray has written nine best-selling cookbooks including Slow Fire: The Beginner’s Guide to Barbecue and is currently scoping out his tenth. He has competed in over 300 BBQ competitions and has won over 300 awards. In 2014 Ray was inducted into the prestigious BBQ Hall of Fame.

Ray takes a break from the smoker to join us with tongs in hand.

Chef Andrew Gruel savoring a New Jersey style Pizza

Our own Chef Andrew Gruel the Founder of Big Parm (New Jersey-style pizza), Two Birds and the soon to launch, full-service Calico Fish House (in Huntington Beach) provides another timely and informative Ask the Chef segment where Chef Andrew responds to listeners thoughtful inquiries.

Holiday cooking is soon on the horizon…Is it always better with butter? Chef Andrew discusses the ins and outs of using butter in cooking. Where does margarine perhaps fit in if at all?  What’s the use of salted butter? Chef Andrew explains…

Podcasts

Segment One: Show Preview with Executive Producer & Co-Host Andy Harris
Segment Two: Chef Henry Pineda, Proprietor, Lola’s by MFK, Anaheim Part One
Segment Three: Chef Henry Pineda, Proprietor, Lola’s by MFK, Anaheim Part Two
Segment Four: Scott Kaylin, “The Pickle Man” of Kaylin + Kaylin Pickles, Original Farmers Market Part One
Segment Five: Scott Kaylin, “The Pickle Man” of Kaylin + Kaylin Pickles, Original Farmers Market Part Two
Segment Six: Pitmaster Ray Lampe, “DR. BBQ”, St. Petersburg, Florida Part One
Segment Seven: Pitmaster Ray Lampe, “DR. BBQ”, St. Petersburg, Florida Part Two
Segment Eight: Chef Andrew Gruel, Co-Host, with “Ask the Chef”