Show 384, August 1, 2020: Farm Direct LA with Chef / Founders Scott Chacon and Tad Weyland

Tad Weyland and Scott Chacon of Farm Direct LALocal chefs Scott Chacon and Tad Weyland (celebrity Chef Jet Tila’s Chef de Cuisine) have joined culinary forces to create a prix fixe, 5-course, fine-dining dinner meal delivery service, Farm Direct LA. Delivery on Tuesdays. The weekly changing menu is priced at $95 and serves two guests.

Last week’s 5-course menu included Wild Line Caught Grilled Halibut with Heirloom Tomato Jam, Patty Pan Squash, and Crispy Weiser Potatoes ; Creamed Sweet Corn with Tarragon, Leek and Shallot Confit ; Market Lettuces and Grilled Artichoke with Garlic Aioli, Mint Pistou and Croutons ; Charred Cabbage with Seasonal Pepper Relish and Sherry-Juniper Gastrique ; and Weiser Melon Sorbet & Early Season Grapes.

In addition to the weekly fixed price meal there are a la carte “Provisions” on the extras menu including Smoked Paprika Weiser Potato Chips with Charred Scallion Dip.

The chef-created meals are attentively prepared and safely packaged in a permitted and inspected DTLA restaurant kitchen. Delivery is complimentary within a 10-mile radius of DTLA.

We’ll meet enterprising Chefs Scott Chacon and Tad Wetland.

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Show 384, August 1, 2020: Co-Host Chef Andrew Gruel of the Slapfish Restaurant Group with “Ask the Chef”

Chef Andrew Gruel of the Slapfish Restaurant GroupOur 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…

Time for celebration. August 5th is National Oyster Day. … There are more ways to enjoy & appreciate oysters besides being served raw, freshly shucked on the half-shell. Oysters are a great source of vitamins and also provide high amounts of calcium, iron and protein. Also sustainable. Chef Andrew is our resident authority on these bivalve mollusks enjoyed since ancient times.

We’ll, of course “Ask the Chef.”

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Show 383, July 25, 2020: Co-Host Chef Andrew Gruel of the Slapfish Restaurant Group with “Ask the Chef”

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…

Please keep in mind common courtesy and politeness when dining out. Your server is uncomfortably wearing a mask and face shield (for their shift) for your protection. Nothing funny about it. It’s hard to hear them talk so be extra patient. It’s never easy being a server but it’s even tougher right now. Great time to be a bit considerate. Remember to thoughtfully tip generously, too…

We’ll, of course, “Ask the Chef” for his insight.

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Show 382, July 18, 2020: Co-Host Chef Andrew Gruel of the Slapfish Restaurant Group with “Ask the Chef”

Chef Andrew Gruel of the Slapfish Restaurant GroupOur 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…

It’s Summer which is the prime season for cooking succulent ribs. We’ll hear from Chef Andrew sharing his best tips for preparing these meaty wonders on a bone. Heat control is important. You can overcook a rib.

We’ll, of course, “Ask the Chef.”

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Show 379, June 27, 2020: Co-Host Chef Andrew Gruel of the Slapfish Restaurant Group with “Ask the Chef”

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 starting to come back but with a lot of new rules that restrict guest counts. Alternately Take-Out / Delivery when you can surely helps…

Covid 19 has impacted the food system across the United States. Oddly there are spot shortages of foodstuffs in some areas and surpluses in others. We’ll, of course, “Ask the Chef.”

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Show 378, June 20, 2020: Chef Andrew Gruel, Co-Host & Slapfish Restaurant Group with “Ask the Chef”

Chef Andrew Gruel of the Slapfish Restaurant GroupOur 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. Dine-in is slowly starting to come back but with a lot of new rules. Alternately Take-Out / Delivery when you can surely helps…

It’s Father’s Day so as a proud Dad, Chef Andrew has some thoughts on taking care of Dad on his special day. Bet there are some inspiring Father’s Day cooking tips along the way, too. Chef Andrew will also revisit the temporary dip in the wholesale pricing of fresh lobster. We’ll, of course, “Ask the Chef.”

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Show 376, June 6, 2020: Chef Andrew Gruel, Co-Host & Slapfish Restaurant Group

Chef Andrew Gruel of the Slapfish Restaurant GroupOur 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. Dine-in is starting to come back but with a lot of new rules. Take-out / Delivery when you can surely helps… Of course, the safety of restaurant employees and guests comes first in all planning.

Fishermen who supply seafood to restaurants have been severely negatively impacted by the COVID 19 crisis. How are they coping? What’s been the impact on the price of all seafood? How is the cost of lobster faring? We’ll “Ask the Chef.”

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Show 374, May 23, 2020: Chef & Restaurateur Suzanne Goin, The Lucques Group Part Two

Suzanne Goin of the Lucques GroupJames Beard Award-winning Chef & Author Suzanne Goin is the Co-Proprietor of The Lucques Group with Caroline Styne.

LUCQUES CATERING, the full-service catering arm of The Lucques Group, has started take-out and delivery of Suzanne Goin’s signature dishes and menus for enjoying at home. The menus continue with a weekly changing Lucques Supper Series menu created by Suzanne Goin in addition to a complete brunch kit, pantry items and other selections.

An inspired list of sparkling, white, rosé and red wines, and all favorites of Caroline Styne, are available by the bottle or boxed sets. Bar man, Christiaan Röllich, completes the menu with two of his ready-mixed batched cocktails to-go.

Ordering is exclusively through TOCK for safety-compliant curbside pick-up at The Larder Maple Drive from Thursday through Sunday from 4:00 p.m. – 7:00 p.m. Delivery is also available within a five-mile radius for $15.

“My whole team and I have missed the restaurant and cooking for our guests so terribly for these past weeks, states Suzanne Goin. “We are thrilled to be back with our new version of Sunday Suppers for our guests to enjoy at home—and not just on Sundays! In our new Supper Series, our latest weekly seasonal menus from the market will be available Thursday to Sunday each week.”

Chef Suzanne Goin continues the conversation about the return of Lucques To-Go.

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Show 374, May 23, 2020: Chef Andrew Gruel of Slapfish with “Ask the Chef”

Chef Andrew Gruel of the Slapfish Restaurant GroupOur 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 will conclude his revealing commentary on 3rd Party Delivery Services for restaurants and explain why he suggests you tip the delivery driver in cash. The City of L.A. is going to cap 3rd Party Delivery fees until the Covid 19 crisis is abated. Is there an unexpected potential downside to this ?

It’s the start of the eagerly anticipated Summer Grilling Season. Chef Andrew has some meaty tips for the backyard master of the grill. How often should you clean the grill?

Slapfish is 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.

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Show 373, May 16, 2020: Show Preview with Executive Producer & Co-Host Andy Harris

It’s a time of great concern for all of us and our “SoCal Restaurant Show” mission, until the Covid-19 crisis is fully abated, is to provide reliable and genuinely useful information on how the restaurant business is coping with the rapidly evolving events. With an emphasis on the health, safety and well-being of our listeners we’ll be detailing what the ever-changing range of services restaurants can now provide to their guests. Creativity and adaptability are at the forefront. We’re doing our level best to keep it upbeat…

Chefs and restaurateurs are honestly the most generous people we know. In times of need they are always the very first in generously giving back and meaningfully supporting their communities. Truly remarkable…Right now restaurants urgently need our support to stay afloat. Kindly keep this in mind and please do what you possibly can (as you can afford) to support a community-focused, local restaurant….

As always, we greatly appreciate you being a part of our loyal listening audience. Truly couldn’t do it without the enthusiastic encouragement of the foodie community.

Founded in 1987 by Chef Zov Karamardian, legendary Zov’s Bistro and Bakery in Tustin, CA has become a culinary institution. Serving her unique cuisine that blends contemporary with Eastern Mediterranean influences, in an upscale chic environment. There are also Zov’s restaurants in Newport Coast, Irvine and Anaheim. The Tustin and Newport Coast locations are now serving Family Meals and Takeout Menu items curbside. 2nd generation Karamardian Family member, Armen, joins us with the details and looks to the future.

The enduring Casa Vega is a landmark Mexican restaurant that has been operating in the San Fernando Valley for almost 64 years. It’s located on the familiar Ventura Blvd. in Sherman Oaks and is one of the longest running, continuously family-owned restaurants in greater Los Angeles. Rafael “Ray” Vega opened Casa Vega in 1956 after being inspired by the success of his parents’ earlier restaurant, Café Caliente, which was on Olvera St. and operated throughout the 1930’s. Casa Vega has recently reopened for take-out via advance order online or by telephone.

Proprietress Christy Vega (a 3rd generation restaurateur) pours the Classic Margaritas for us.

Led by chef, author and restaurateur Marcus Samuelsson as national board co-chair, Careers through Culinary Arts Program (C-CAP,) celebrating its 30th Anniversary, transforms the lives of underserved high school students and young people locally by helping them pursue their culinary dreams. C-CAP prepares these talented young adults for college, and for careers in the restaurant and hospitality industry. This year Los Angeles awarded $430,131 in scholarships to 34 deserving high school students. Joining us are Food TV’s Chef Monti Carlo (a “Friend of C-CAP”,) college scholarship recipient Emerson Majano, a member of the Senior Class at Santee Education Complex and college scholarship recipient Morena Hernandez, a Senior at Los Angeles High School.

Newport Beach’s highly praised, Fable & Spirit, has reopened in the Via Lido Plaza for takeout service. The public, once again, is able to partake in Chef Executive Chef David Shofner’s imaginative, globally inspired dishes. In addition, Sommelier Ali Coyle presents a curated list of wines offered at exceptional prices, and Director of Spirits Drew Coyle offers a selection of signature cocktails to go. Sommelier & Coyle Family member, Ali, gently pulls the cork for us.

After honing his skills at some of the most influential restaurants in Southern California –including The Eveleigh, Father’s Office, and Umami Restaurant Group—Chef & Proprietor Ted Hopson now brings his diverse experience and curious palate to The Bellwether in Studio City, incorporating Italian, Mediterranean, and Middle Eastern flavors for a culinary spread that proudly crashes borders and challenges convention. His Partner at The Bellwether is Beverage Director Ann-Marie Verdi. At The Bellwether (in normal times,) Verdi creates a beverage program that pleases all palates through both contemporary and classic selections. Chef Ted is our guest to discuss how The Bellwether is coping with the ban on dine-in.

Our own Chef Andrew Gruel of the Slapfish Restaurant Group provides another timely and informative <strong>“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. 3rd party delivery services seem convenient but they are costly to both consumers and restaurants. A lot more here to explain and better understand. We’ll again “Ask the Chef.”

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

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