Show 390, September 12, 2020: Show Preview with Executive Producer & Co-Host Andy Harris

The world’s first off the grid, fully sustainable, completely green 100% solar powered freezer, “The Beast,” has been placed and activated on the campus of Anaheim High School. The need for emergency cold storage for recovered excess edible food from the food service industry to distribute to non-profit food pantries has been a priority for Mike Learakos, Executive Director of Waste Not OC, and Impact The Change’s Founder, Jonathan Stone. “The Beast” was created from a forty-foot refrigerated cargo container, designed to ship food. During a power outage, its solar technology will generate its own green power, virtually eliminating food waste, and operate completely off of the electrical grid. Waste Not OC’s Mike Learakos joins us with the details.

Just released on Virtual Cinema is A Chef’s Voyage.” The film follows Emmy (“Mind of a Chef”) and James Beard award-winning Chef David Kinch and his team from their 3 Star Michelin restaurant, Manresa, in Los Gatos, California for a one of a kind “four hands” collaboration in France with three legendary chefs at their iconic restaurants in Paris, Provence, and Marseille. The ambitious trip was a celebration of Manresa’s 15 Anniversary. Chef David Kinch sabors the celebratory Champagne and joins us.

Newly arrived last year in Downtown Los Angeles in a tastefully restored Beaux Arts building is The Hoxton hotel with sister properties in Williamsburg, Portland, Chicago and International. Their 174 rooms are spread across four different size categories from Snug to Biggy, meaning there’s something to suit everyone. Destination restaurants located at Hoxton properties are a trademark. The Hoxton DTLA has Sibling Rival, the elevated, all-day restaurant located on the ground floor (temporarily closed,) and Pilot (service from 7:00 a.m. to 10:00 p.m.) on the rooftop (with eye-catching L.A. skyline views) which also includes the Pilot Bar adjacent to the pool. All the rooftop food & beverage spaces (outdoors) have reopened with all the health and safety protocols solidly in place. We’ll get the updated specifics from Executive Chef John Taube who oversees the ample culinary portfolio.

One of our most reliable sources of accurate restaurant news in fabulous Las Vegas is Al Mancini, who is a staff writer for The Las Vegas Review-Journal covering food, restaurants and other aspects of entertainment. Al has been working the Vegas food scene for 19 years. He was one of the creators of the popular, and widely referenced, Eating Las Vegas restaurant guidebook series. Al joins us with his quarterly update on the Las Vegas dining scene. Labor Day Weekend was huge for them. He’ll preview what’s of particular interest to him in some major restaurant openings on the horizon. We’ll also find out about food & beverage available at the new Allegiant Stadium, home of the Las Vegas Raiders.

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 regularly 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. Dine-in is slowly, with multiple hiccups, starting to come back but with a lot of new rules that restrict guest counts. Alternately Take-Ou t/ Delivery when you can surely helps… What’s an appropriate topping for pizza that compliments the pie versus clashes with it? Chef Andrew opened the can on the subject of the Hawaiian Pizza (didn’t actually originate in Hawaii) topped with pineapple last week. We’ll continue that spirited conversation along with discussing what savory toppings (including a variety of seafood) really enhance pizza from a culinary POV. We’ll “Ask the Chef.”

All of this and heaping helpings of extra deliciousness (with proper Social Distancing) on this week’s not-to-miss show!

Play

Show 390, September 12, 2020: Chef / Proprietor David Kinch of Manresa in Los Gatos

David Kinch of ManresaNewly released on Virtual Cinema is A Chef’s Voyage.” The film follows Emmy (Mind of a Chef) and James Beard award-winning Chef David Kinch and his team from their 3 Star Michelin restaurant, Manresa, in Los Gatos, California for a one of a kind “four hands” collaboration in France with three legendary chefs at their iconic restaurants in Paris, Provence, and Marseille. The ambitious trip is a celebration of Manresa’s 15th Anniversary.

“As soon as the Manresa team arrives in France, the crew prepares to cook alongside chefs and teams from three of the country’s best starred restaurants, and esteemed Relais & Chateaux members: Le Taillevent, L’Oustau de Baumanière and Le Petit Nice. Even for Kinch’s highly proficient team, it’s difficult to navigate their host kitchens and represent Californian gourmet cuisine on Michelin’s home turf while jetlagged, on a tight schedule, and with a language barrier.”

“Reminiscent of a classic “Rock Doc,” A Chef’s Voyage (directed by Remi Anfosso) goes behind the scenes of their ‘voyage’ as they stage five dinner and four lunch events over the course of just 10 days in the world’s most cinematic venues, observing culinary superstars and their young and diverse supporting cast, and ultimately create something much more than food.”

“A Chef’s Voyage” officially opens on Virtual Cinema in North America on Friday September 18th. Chef Josiah Citrin of Melisse (a longtime friend of Chef David’s) is preparing a five-course, limited availability To-Go dinner package as a tribute to the release of “A Chef’s Voyage.” It includes a special dessert collaboration with celebrity pastry chef Sherry Yard, a multiple James Beard Award recipient. (Manresa’s accomplished Pastry Chef, Courtney Moisant, describes Sherry as her career inspiration in the film.) Order via Tock for availability on Sept. 17th through 20th only. The takeaway dinner package includes a virtual ticket to a home viewing of “A Chef’s Journey” via Laemmle Theaters Virtual Cinema.

Chef David Kinch sabors the celebratory Champagne and joins us.

Play

September 12: Waste Not OC, David Kinch, John Taube, Al Mancini

Podcasts

Segment One: Show Preview with Executive Producer & Co-Host Andy Harris
Segment Two: Mike Learakos, Executive Director of Waste Not OC
Segment Three: Chef / Proprietor David Kinch of Manresa in Los Gatos
Segment Four: Executive Chef John Taube, The Hoxton DTLA & Sunday Hospitality Part One
Segment Five: Executive Chef John Taube, The Hoxton DTLA & Sunday Hospitality Part Two
Segment Six: Food Journalist Al Mancini, Staff Writer, Las Vegas Review-Journal Part One
Segment Seven: Food Journalist Al Mancini, Staff Writer, Las Vegas Review-Journal Part Two
Segment Eight: Co-Host Chef Andrew Gruel of the Slapfish Restaurant Group with “Ask the Chef”

The world’s first off the grid, fully sustainable, completely green 100% solar powered freezer, “The Beast,” has been placed and activated on the campus of Anaheim High School. The need for emergency cold storage for recovered excess edible food from the food service industry to distribute to non-profit food pantries has been a priority for Mike Learakos, Executive Director of Waste Not OC, and Impact The Change’s Founder, Jonathan Stone. “The Beast” was created from a forty-foot refrigerated cargo container, designed to ship food. During a power outage, its solar technology will generate its own green power, virtually eliminating food waste, and operate completely off of the electrical grid. Waste Not OC’s Mike Learakos joins us with the details.

Newly released on Virtual Cinema is “A Chef’s Voyage.” The film follows Emmy (Mind of a Chef) and James Beard award-winning Chef David Kinch and his team from their 3 Star Michelin restaurant, Manresa, in Los Gatos, California for a one of a kind “four hands” collaboration in France with three legendary chefs at their iconic restaurants in Paris, Provence, and Marseille. The ambitious trip is a celebration of Manresa’s 15 Anniversary. Chef David Kinch sabors the celebratory Champagne and joins us.

Newly arrived last year in Downtown Los Angeles in a tastefully restored Beaux Arts building is The Hoxton hotel with sister properties in Williamsburg, Portland, Chicago and International. Their 174 rooms are spread across four different size categories from Snug to Biggy, meaning there’s something to suit everyone. Destination restaurants located at Hoxton properties are a trademark. The Hoxton DTLA has Sibling Rival, the elevated, all-day restaurant located on the ground floor (temporarily closed,) and Pilot (service from 7:00 a.m.to 10:00 p.m.) on the rooftop (with eye-catching L.A. skyline views) which also includes the Pilot Bar adjacent to the pool. All the rooftop food & beverage spaces (outdoors) have reopened with all the health and safety protocols solidly in place. We’ll get all the updated specifics from Executive Chef John Taube who oversees the ample culinary portfolio.

One of our most reliable sources of accurate restaurant news in fabulous Las Vegas is Al Mancini, who is a staff writer for The Las Vegas Review-Journal covering food, restaurants and other aspects of entertainment. Al has been working the Vegas food scene for 19 years. He was one of the creators of the popular, and widely referenced, Eating Las Vegas restaurant guidebook series. Al joins us with his quarterly update on the Las Vegas dining scene. Labor Day Weekend was huge for them. He’ll preview what’s of particular interest to him in some major restaurant openings on the horizon. We’ll also find out about food & beverage available at the new Allegiant Stadium, home of the Las Vegas Raiders.

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 regularly 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. Dine-in is slowly, with multiple hiccups, starting to come back but with a lot of new rules that restrict guest counts. Alternately take-out/delivery when you can surely helps… What’s an appropriate topping for pizza that compliments the pie versus clashes with it? Chef Andrew opened the can on the subject of the Hawaiian Pizza (didn’t actually originate in Hawaii) and pineapple on it last week. We’ll continue that spirited conversation along with discussing what savory toppings really belong on a pizza from a culinary POV. We’ll “Ask the Chef.”

All of this and heaping helpings of extra deliciousness (with proper Social Distancing) on this week’s not-to-miss show!

Mike Learakos of Katella Grill and Waste Not OCThe world’s first off the grid, fully sustainable, completely green 100% solar powered freezer, “The Beast,” has been placed and activated on the campus of Anaheim High School.

The need for emergency cold storage for recovered excess edible food from the food service industry to distribute to non-profit food pantries has been a priority for Mike Learakos, Executive Director of Waste Not OC, and Impact The Change’s Founder, Jonathan Stone.

After three years of planning and building, ‘The Beast’ was created from a forty-foot refrigerated cargo container, designed to ship food. During a power outage, its solar technology will generate its own green power, virtually eliminating food waste, and operate completely off of the electrical grid.

“Local businesses are on board developing products for the unit to help protect, maintain inventory and manage temperature for thousands of vacuum sealed, frozen ‘Ready To Heat & Eat’ meals used to feed people that can’t get out for a nutritious, hot meal. This new cold storage unit will also help feed those in need during a disaster, regardless of power interruptions, including rolling black outs.”

David Kinch of ManresaNewly released on Virtual Cinema is A Chef’s Voyage.” The film follows Emmy (Mind of a Chef) and James Beard award-winning Chef David Kinch and his team from their 3 Star Michelin restaurant, Manresa, in Los Gatos, California for a one of a kind “four hands” collaboration in France with three legendary chefs at their iconic restaurants in Paris, Provence, and Marseille. The ambitious trip is a celebration of Manresa’s 15th Anniversary.

“As soon as the Manresa team arrives in France, the crew prepares to cook alongside chefs and teams from three of the country’s best starred restaurants, and esteemed Relais & Chateaux members: Le Taillevent, L’Oustau de Baumanière and Le Petit Nice. Even for Kinch’s highly proficient team, it’s difficult to navigate their host kitchens and represent Californian gourmet cuisine on Michelin’s home turf while jetlagged, on a tight schedule, and with a language barrier.”

“Reminiscent of a classic “Rock Doc,” A Chef’s Voyage (directed by Remi Anfosso) goes behind the scenes of their ‘voyage’ as they stage five dinner and four lunch events over the course of just 10 days in the world’s most cinematic venues, observing culinary superstars and their young and diverse supporting cast, and ultimately create something much more than food.”

Chef David Kinch sabors the celebratory Champagne and joins us.

John Taube of Sibling Rival at the Hoxton DTLANewly arrived last year in Downtown Los Angeles in a tastefully restored Beaux Arts building is The Hoxton hotel with sister properties in Williamsburg, Portland, Chicago and International. Their 174 rooms are spread across four different size categories from Snug to Biggy, meaning there’s something to suit everyone. Destination restaurants located at Hoxton properties are a trademark. The Hoxton DTLA has Sibling Rival, the elevated, all-day restaurant located on the ground floor (temporarily closed,) and Pilot (service from 7:00 a.m.to 10:00 p.m.) on the rooftop (with eye-catching L.A. skyline views) which also includes the Pilot Bar adjacent to the pool.

All the rooftop food & beverage spaces (outdoors) at The Hoxton have reopened with all the health and safety protocols securely in place. It’s Breakfast, Brunch, Happy Hour (2 to 6:00 p.m. Weekdays,) Mid-Afternoon and Dinner along with a Late Night menu. Many of the classic daytime menu items from Sibling Rival have temporarily migrated to Pilot until guests can again be served at Sibling Rival.

Pilot is named in tribute to The Hoxton, Downtown LA rooftop’s cameo in the 1921 film “Stranger than Fiction” where it served as the launch pad from which stuntman Frank Clarke and pilot Wally Timm flew their plane.

Weekend Specials include Spanish Paella for Two with Chorizo Sofrito and Fresco, Prawns, Mussels, Pee Wee Potatoes, Market Peppers and swerved with Pan de Tomat and Saffron Aioli.

Chef John’s team at Pilot DTLA also includes Chef de Cuisine Tyler Curtis and Pastry Chef Mallory Canyon.

We’ll get all the updated specifics from Executive Chef John Taube who oversees the ample culinary portfolio.

Al Mancini of the Las Vegas Review JournalOne of our most reliable sources of accurate restaurant news in fabulous Las Vegas is Al Mancini, who is a staff writer for The Las Vegas Review-Journal covering food, restaurants and other aspects of entertainment. Al has been working the Vegas food scene for 19 years. He was one of the creators of the popular, and widely referenced, Eating Las Vegas restaurant guidebook series.

Al joins us with his quarterly update report on the Las Vegas dining scene. Labor Day Weekend was huge for them. There is a development this week on whether Vegas bars that serve food can reopen counter service that has created a lot of confusion for restaurateurs. We’ll also ask Al about the status of the iconic Las Vegas buffets. He’ll also preview what’s of particular interest to him in some major restaurant openings on the horizon. We’ll also find out about food & beverage available at the new Allegiant Stadium, home of the Las Vegas Raiders.

Chef Andrew Gruel savoring a New Jersey style PizzaOur 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 regularly 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. Dine-in is slowly, with multiple hiccups, starting to come back but with a lot of new rules that restrict guest counts. Alternately Take-Out / Delivery when you can surely helps…

What’s an appropriate topping for quality pizza that compliments the pie versus clashes with it? Chef Andrew opened the can on the subject of the Hawaiian Pizza (didn’t actually originate in Hawaii) and pineapple on it last week. We’ll continue that spirited conversation along with discussing what savory toppings really belong on a pizza from a culinary POV. You may be surprised…We’ll “Ask the Chef.”

Podcasts

Segment One: Show Preview with Executive Producer & Co-Host Andy Harris
Segment Two: Mike Learakos, Executive Director of Waste Not OC
Segment Three: Chef / Proprietor David Kinch of Manresa in Los Gatos
Segment Four: Executive Chef John Taube, The Hoxton DTLA & Sunday Hospitality Part One
Segment Five: Executive Chef John Taube, The Hoxton DTLA & Sunday Hospitality Part Two
Segment Six: Food Journalist Al Mancini, Staff Writer, Las Vegas Review-Journal Part One
Segment Seven: Food Journalist Al Mancini, Staff Writer, Las Vegas Review-Journal Part Two
Segment Eight: Co-Host Chef Andrew Gruel of the Slapfish Restaurant Group with “Ask the Chef”

Show 84, August 16, 2014: Los Angeles Food & Wine Festival

David BernahlThe 2014 Los Angeles Food & Wine Festival (4th Annual) is once again upon us taking place in Downtown Los Angeles on August 21 -24. This is one of the biggest culinary festivals staged on the West Coast with culinary masters hosting power lunches, cocktail culture merging with some of the finest chefs for spirited dinners, and first–time events such as the “Ultimate Bites of L.A. Challenge” on Opening Night hosted by Graham Elliott and Fabio Viviani.

The star-studded lineup of chefs at LAFW will also include Food & Wine Magazine Best New Chefs, James Beard Award winners, iconic personalities within the culinary arena, as well as Food TV personalities (Scott Conant, Iron Chef Masaharu Morimoto, Michelle Bernstein, Michael Chiarello, Nancy Silverton, David Kinch, Michael Cimarusti, Jonathan Waxman, and more.)

Founder David Bernahl of Coastal Luxury Management is our guest.

Play

August 16: Eric Greenspan, CANstruction, Jason Grilli, LA Food and Wine, PigOut, KTown Night Market, Harlowe

Podcasts

Segment One: Guest Host Chef Eric Greenspan and Producer & Co-Host Andy Harris preview the show
Segment Two: Chef Eric Greenspan of Foundation Hospitality Group
Segment Three: Long Beach CANstruction benefiting Food Finders
Segment Four: Halo Reliever Jason Grilli
Segment Five: Los Angeles Food & Wine Festival
Segment Six: Pigout 3.0
Segment Seven: KTOWN Night Market & OC Block Party
Segment Eight: Head Barman Chris Amirault of Harlowe, West Hollywood

Guest Host Celebrity Chef Eric Greenspan of Foundation Hospitality Group and Producer Andy preview the show.

Besides being all over Food TV (he bested Iron Chef Bobby Flay on Food Network’s “Iron Chef America”) Chef Eric Greenspan has made a name for himself in the rarified world of fine-dining. For almost two years he was the executive chef of Joachim Splichal’s highly-acclaimed flagship restaurant, Patina. More recently he created The Foundry on Melrose Ave. In the Fall he returns to Melrose with the eagerly anticipated fine dining, Enclave.

Although Chef Eric Greenspan has created the more casual, Greenspan’s Grilled Cheese and The Roof on Wilshire, his heart and true passion remains in fine dining. We’ll talk about the future of fine-dining in Los Angeles and get Chef Eric’s perspective. We’ll also preview Chef Eric’s new series for the National Geographic Channel debuting in November.

The first Canstruction Competition is coming to Long Beach on August 21st. The resulting collections of food benefit Food Finders food rescue / food bank. It’s going to be a wild 12 hours benefiting people in need!

The Halos have an ace relief pitcher in Jason Grilli newly arrived in a trade deal with The Pittsburgh Pirates. In Pittsburgh he’s known for The Closer, a 3-decker grilled cheese sandwich using 9 different premium cheeses. Jason is with us live from Rangers Ballpark in Arlington, Texas to talk about it.

The 2014 Los Angeles Food & Wine Festival (4th Annual) is once again upon us taking place in Downtown Los Angeles on August 21 -24. This is one of the biggest culinary festivals staged on the West Coast with culinary masters hosting power lunches, cocktail culture merging with some of the finest chefs for spirited dinners, and first –time events such as the “Ultimate Bites of L.A. Challenge” on Opening Night hosted by Graham Elliott and Fabio Viviani.

The 3rd Annual PigOut (benefiting Inspire Artistic Minds) is set for Sunday afternoon, August 24th at the California Scenario in Costa Mesa.

The main attraction will be a 250 pound Templeton Rye Duroc Pig of the Templeton Rye Heritage Pork Project.

The KTown Night Market and Block Party is coming to Angel Stadium on Friday and Saturday, August 22nd and 23rd. It’s 60 plus food trucks and vendors (including the Seoul Sausage Co.) and a large beer garden. Also there will be live music, games and rides. We’ll chat with the co-producer and one of the young founders of the participating Seoul Sausage Co.

Meet Mixologist Chris Amirault of Harlowe, a new bar that’s attracting a lot of attention in West Hollywood. Even his standard cocktails are very special. Chris also creates unusual draft and bottled cocktails.

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

Eric GreenspanBesides being all over Food TV (he bested Iron Chef Bobby Flay on Food Network’s “Iron Chef America”) Chef Eric Greenspan has made a name for himself in the rarified world of fine-dining. For almost two years he was the executive chef of Joachim Splichal’s highly-acclaimed flagship restaurant Patina. More recently he created The Foundry on Melrose Ave. In the Fall he returns to Melrose with the eagerly anticipated fine dining, Enclave.

Although Chef Eric Greenspan has created the more casual, Greenspan’s Grilled Cheese and The Roof on Wilshire, his heart and true passion remains in fine dining. We’ll talk about the future of fine-dining in Los Angeles and get Chef Eric’s perspective.

We’ll also preview Chef Eric’s new series for the National Geographic Channel debuting in November. Look for Chef Eric on the next two Tuesday evenings in prime time as a chef competitor on NBC’s “Food Fighters” hosted by Adam Richman. In October Chef Eric will part of the celebrity chef episode of Food Network’s Cutthroat Kitchen hosted by Alton Brown.

Canstruction Long BeachThe first CANstruction Competition is coming to Long Beach on August 21st. The resulting collections of food benefit Food Finders food rescue / food bank. It’s going to be a wild 12 hours benefiting people in need!

Four teams comprised of five prominent local architectural and engineering firms will transform thousands of cans of food into larger than life artistic masterpieces. The structures may be built up to 10’ x 10’ x 10’ and will be comprised of edible canned goods totaling over 7,000 lbs.

The completed structures will be on display to the public from August 22nd through September 2nd.

CANstruction was founded in 1992 to help promote the design community and raise food donations for hunger relief efforts. CANstruction events have been held in over 140 cities worldwide donating over 15 million pounds of canned foods to alleviate the concern of hunger and malnutrition.

Jason GrilliThe Halos have an ace relief pitcher in Jason Grilli, newly arrived in a trade deal with The Pittsburgh Pirates. In Pittsburgh he’s known for The Closer, a 3-decker grilled cheese sandwich using 9 different premium cheeses. Jason is with us live from Globe Life Park in Arlington, Texas to talk about it.

Grilli, and partners, are also the Pittsburgh franchisees for the rapidly growing Tom+Chee. This is a grilled cheese and tomato soup shop for the kid at heart. The restaurants mix classic comfort food with fresh ingredients, healthy alternatives, and a flare for the unexpected. In addition to the regular menu there are lots of daily specials.

David BernahlThe 2014 Los Angeles Food & Wine Festival (4th Annual) is once again upon us taking place in Downtown Los Angeles on August 21 -24. This is one of the biggest culinary festivals staged on the West Coast with culinary masters hosting power lunches, cocktail culture merging with some of the finest chefs for spirited dinners, and first–time events such as the “Ultimate Bites of L.A. Challenge” on Opening Night hosted by Graham Elliott and Fabio Viviani.

The star-studded lineup of chefs at LAFW will also include Food & Wine Magazine Best New Chefs, James Beard Award winners, iconic personalities within the culinary arena, as well as Food TV personalities (Scott Conant, Iron Chef Masaharu Morimoto, Michelle Bernstein, Michael Chiarello, Nancy Silverton, David Kinch, Michael Cimarusti, Jonathan Waxman, and more.)

Founder David Bernahl of Coastal Luxury Management is our guest.

3rd annual PigOut in Costa MesaThe 3rd Annual PigOut (benefiting Inspire Artistic Minds) is set for Sunday afternoon, August 24th at the California Scenario (Noguchi Gardens) in Costa Mesa.

The main attraction will be a 250 pound Templeton Rye Duroc Pig of the Templeton Rye Heritage Pork Project. Only 25 of these special pigs are in existence.

Chef Mike Puglisi (ex-Thomas Keller’s Bouchon Beverly Hills) of the soon-to-be Electric City Butcher in Santa Ana will be performing a pig deconstruction demonstration.

Koreatown Night MarketThe KTown Night Market and Block Party is coming to Angel Stadium on Friday and Saturday, August 22nd and 23rd. It’s 60 plus food trucks and vendors (including the Seoul Sausage Co.) and a large beer garden. Also there will be live music, games and rides.

Seoul Sausage Co., the Season 3 winners of Food Network’s “Great Food Truck Race,” are curating the all-star mobile culinary experience. The 20 food truck lineup includes fan favorites such as Coolhaus, Slangin Corea, and Fluff Ice.

We’ll chat with the co-producer Danny Park and Yong Kim, one of the young founders of the participating Seoul Sausage Co.

Chris AmiraultMeet Mixologist Chris Amirault of Harlowe, a new bar that’s already attracting a lot of attention in West Hollywood. He’s the Head Barman there. This is from the 1933 Group (Oldfield’s Liquor Room and Sassafras.)

Even Chris’ standard cocktails are very special. Chris also creates unusual draft and bottled cocktails. Also of note are the carafe cocktails and the shared punch bowls.

Not easy to order a libation these days with all the tempting options!

“Give me a bottle of bourbon & half a chicken and I’ll take over the world.”

Podcasts

Segment One: Guest Host Chef Eric Greenspan and Producer & Co-Host Andy Harris preview the show
Segment Two: Chef Eric Greenspan of Foundation Hospitality Group
Segment Three: Long Beach CANstruction benefiting Food Finders
Segment Four: Halo Reliever Jason Grilli
Segment Five: Los Angeles Food & Wine Festival
Segment Six: Pigout 3.0
Segment Seven: KTOWN Night Market & OC Block Party
Segment Eight: Head Barman Chris Amirault of Harlowe, West Hollywood