El Segundo Brewing Co’s The Slice and Pint (Rob Croxall and Tom Kelley) has been a neighborhood favorite since it launched around the corner from the El Segundo Brewing Co. in 2019. It’s the home of serious pizza by the slice or pie from Executive Chef Andrew Fujii and a wide assortment of ESBC’s award-winning craft beers on tap.
It was only a matter of time before they expanded with a 2nd area location. Newly opened in Redondo Beach on Pacific Coast Highway is the Slice & Pint in the former Pizza Coast Hiway location previously operated by Hopsaint Brewing. The new location has an expanded take-out area (it even has it’s own entrance) and plenty of on-site parking. Also an outside patio facing PCH that is pet friendly.
“When you’re a pizza place that’s owned by El Segundo Brewing Company, you know that an equal amount of emphasis will be put on pizza and beer!”
“The Slice & Pint is locally focused, community oriented and environmentally responsible. They enthusiastically partner with vendors who share the same values. They support local, independent farmers for their produce whenever possible. If they can make it in house, they are going to…simple as that.”
Slice & Pint offers an incredible Lunch special on Weekdays for $12.00. It’s the guest’s choice of any 2 slices of their fresh cheese or pepperoni pizza or the rotating Slice of the Day along with a generous 16 ounce pour of any of the ESBC craft styles on tap! That’s a real meal deal…
Co-Proprietor Tom Kelley joins us to tap the keg on the new location for The Slice & Pint.
The El Segundo Little League has done the near impossible. With 27,000 sanctioned Little League baseball teams in the USA the El Segundo Little Leaguers are the 2023 World Champs. What does it mean to the little community of El Segundo (also known affectionately as “Mayberry by the Sea.”)? The Head Chef of El Segundo Brewing Company’s popular The Slice + Pint restaurant was a little leaguer as a youngster in Gundo and played Baseball at El Segundo High School. Chef Andrew Fujii joins us to explain why El Segundo remains absolutely baseball crazy!
“Mija Handcraft Kitchen in Culver City is now open for breakfast, brunch, lunch and dinner (on select evenings.) Pop champagne with friends, enjoy a refreshing cocktail or celebrate with a special bottle of wine to compliment their modern delicious California Mexican dishes made from local ingredients. Chef and owner, Katherine Gonzalez, was raised in Southern Arizona. Her mother’s family migrated from Chihuahua, Mexico, and her father’s family from Spain. Growing up, there was always a pot of beans cooking, freshly made flour tortillas, salsa, and sopas fideo. Every celebration featured warm and delicious comfort food including her mother’s famous tamales, chips, and fresh salsas.” Chef Katherine takes a break from her busy kitchen to join us with a plate of the signature Mom’s Chilaquiles in hand.
“Black Restaurant Week is presenting its sixth annual campaign in the Los Angeles Region. It’s on until September 3rd. Discover black-owned restaurants, food trucks, sweets, and more across Los Angeles and additional surrounding metro areas.” One of the participating restaurants in Los Angeles Black Restaurant Week is Long Beach’s Axiom Kitchen Smoked Meats & BBQ. “Ian and Qiana Mafnas of Axiom Kitchen Smoked Meats & BBQ are a husband and wife pitmaster/executive chef team, who have over 20 years of restaurant experience between the two of them. Ian has been developing his love for smoking meats over a period of eight years, and Qiana has worked in some of the finest restaurants in California. They have finally decided to share their experience as well as the love for smoking meats and cooking with their community.” Qiana Mafnas joins us with a tempting, juicy brisket plate in hand.
“Once a year Zapien’s Salsa Grill in Pico Rivera hosts a series of Hatch Pepper-themed events to celebrate the New Mexican spicy, yet savory pepper from Hatch, NM, including a Saturday Hatch Pepper Roast. Join the Salsa Grill for a special Hatch Pepper Brunch on Saturday, September 9th from 8 a.m. – 2 p.m. with over 10 Hatch Pepper inspired dishes. Enjoy all-you-can eat specialties, handmade Tortillas, Sparkling Wine and Mimosas. The Hatch Chile Brunch Menu also includes some classic favorites like Menudo and Pozole. Think Hatch Chile Verde and lots more. Zapien’s will also be turning on the roasters that same day, so take home a case (ordered in advance) of Roasted Hatch Peppers. For Zapien’s Salsa Grill’s grand Hatch Pepper Finale for 2023 join Chef Marco Zapien at the award-winning Zapien’s Salsa Grill & Taqueria on Wednesday evening, September 13th from 6 to 8:00 p.m. for one of his lively and entertaining cooking demonstrations and dinner, combined with his creativity and the seasonal Mexican Hatch Pepper.”
Our own Chef Andrew Gruel, the menu-maker behind the full-service Calico Fish House (in the Sunset Beach area of Huntington Beach) and also the founder and pizzaiola of Big Parm (New Jersey-style pizza) located in the Mess Hall in Tustin provides another timely and informative “Ask the Chef” segment where he responds to listeners’ thoughtful inquiries. It’s Labor Day Weekend, the official last stand of the Summer grilling season. Chef Andrew has some useful hints including thoughts on grilling whole fish.
All of this and heaping helpings of extra deliciousness on this week’s not-to-miss show!
SoCalGas is hosting the 10th Annual SoCalGas Foodservice Equipment Expo (2 days) on Tuesday, April 25th and Wednesday, April 26th from 10:00 a.m. to 3:00 p.m. at the SoCalGas Energy Resource Center in Downey. “With no-cost registration, the 10th annual Foodservice Equipment Expo provides an opportunity to Reconnect, Rebuild, and Innovate at one of the industry’s largest West Coast showcases of natural gas and energy-efficient commercial foodservice equipment. Leading industry manufacturers will display and demonstrate their brands as attendees visit booths and live-action cooking stations, sample artisan foods cooked on a variety of natural gas equipment, network, and learn about available rebates.” SoCalGas Co.’s Gina Christian (Foodservice Technical Specialist) and Carmen Oliver (Customer Programs Advisor) are our guides. Also joining us is SoCalGas’ Joe Frausto, the On-Bill Financing Program Manager, to explain the SoCal Gas program offering interest free financing for the purchase and installation of equipment covered by SoCalGas’ energy efficiency programs.
“The inaugural, first of its kind Pizza City Fest Los Angeles will take place April 29-30, 2023 at L.A. LIVE – Downtown Los Angeles’ Sports and Entertainment District – offering fans the unique opportunity to sample pizzas from Southern California’s best pizza makers all in one location over two days. Steve Dolinsky – a 13-time James Beard Award-winning food reporter and “The Food Guy” at NBC 5 Chicago – has turned his love of pizza into an all-encompassing endeavor. Now he hopes to bring that same experience to Los Angeles (as he did last year in Chicago) and showcase the diversity – in both geography and styles – that the region exemplifies.” We are previewing Pizza City Fest Los Angeles in multiple segments leading up to the event. Today we’ll meet the team from El SegundoBrewing Co’s Slice and Pint in El Segundo one of Steve Dolinsky’s hand-picked pizzerias of distinction sampling their slices on Saturday, April 29th.
“The 15th Anniversary of Orange County Restaurant Week returns on Sunday, March 5 and runs through Saturday, March 11. This year’s event highlights more than 165 restaurants that have crafted thoughtful menus and cocktails designed to showcase Orange County’s diverse dining options.” Chef/Restauranteur Ross Pangilinan is participating in OC Restaurant Week with Terrace By Mix Mix and Populaire at South Coast Plaza, and Verdant at the Orange County Museum of Art. Chef Ross joins us with all his enticing OC Restaurant Week menu highlights.
“The delicious flavors and aromas of chocolate will “Indulge the Senses” at the Big Island Chocolate Festival (Hawaii) April 28-29 at the Waikoloa BeachMarriott Resort & Spa. The “Indulge the Senses with Chocolate” theme marks the festival’s 10th anniversary. In-person activities include culinary demonstrations for the home cook, cacao growing and processing seminars by industry experts, a new VIP-PLUS pre-gala Sunset & Pupu Pairing and a festive evening gala with culinary booths, chocolate fountain, entertainment, dancing, a silent auction and some surprises! Guests can enjoy unlimited wine, beer and a custom spritzer by Ola Brew, iced tea and coffee. A general admission gala ticket is $99 while a VIP-PLUS ticket is $189. Also available are specially priced event room packages at the Waikoloa Beach Marriott Resort. The Waikoloa Beach Marriott Resort’s John Dominguez (Director of Sales and Marketing) joins us with the details of the special Hotel Packages.
Our own Chef Andrew Gruel, the menu-maker behindtherecently launched, full-service Calico Fish House (in Huntington Beach) and also the founder of Big Parm (New Jersey-style pizza) in the Mess Hall in Tustin provides another timely and informative “Ask the Chef” segment where Chef Andrew responds to listeners thoughtful inquiries. We’re picking up the conversation about some tipping oddities. Some full-service restaurants are now adding a “Mandatory Service Charge” to restaurant bills for parties of less than 6 guests. Is this a tip ? Does the server get all of this? What about a 4 to 5 per cent surcharge sometimes now added for “employee health care”? What’s right? We’ll ask the chef.
All of this and heaping helpings of extra deliciousness on this week’s not-to-miss show!
“The inaugural, first of its kind Pizza City Fest Los Angeleswill take place April 29-30, 2023 at L.A. LIVE – Downtown Los Angeles’ Sports and Entertainment District – offering fans the unique opportunity to sample pizzas from Southern California’s best pizza makers all in one location over two days. Steve Dolinsky – a 13-time James Beard Award-winning food reporter and “The Food Guy” at NBC 5 Chicago – has turned his love of pizza into an all-encompassing endeavor. Now he hopes to bring that same experience to Los Angeles (as he did last year in Chicago) and showcase the diversity – in both geography and styles – that the region exemplifies.”
We are previewing the upcoming Pizza City Fest Los Angeles in multiple segments leading up to the event. Today we’ll meet the team from the El SegundoBrewing Co’s Slice and Pint in El Segundo one of Steve Dolinsky’s hand-picked pizzerias of distinction sampling their slices on Saturday, April 29th.
El Segundo Brewing Company’s The Slice & Pintis the restaurant spinoff of the successful El Segundo Brewing Company, one of the first craft brewers in the South Bay. They just celebrated their 4th year anniversary. On the menu are a variety of pizzas (by-the-slice, too) created from a dough that ferments and proofs for multiple days, and creative salads and sandwiches. Chief Vision Officer for ESBC, Thomas Kelley joins us to celebrate the anniversary with a slice and pint (maybe some wings, too?).
“The inaugural, first of its kind Pizza City Fest Los Angeleswill take place April 29-30, 2023 at L.A. LIVE – Downtown Los Angeles’ Sports and Entertainment District – offering fans the unique opportunity to sample pizzas from Southern California’s best pizza makers all in one location over two days. Steve Dolinsky – a 13-time James Beard Award-winning food reporter and “The Food Guy” at NBC 5 Chicago – has turned his love of pizza into an all-encompassing endeavor. Now he hopes to bring that same experience to Los Angeles (as he did last year in Chicago) and showcase the diversity – in both geography and styles – that the region exemplifies.”
We are previewing the upcoming Pizza City Fest Los Angeles in multiple segments leading up to the event. Today we’ll meet the team from the El SegundoBrewing Co’s Slice and Pint in El Segundo one of Steve Dolinsky’s hand-picked pizzerias of distinction sampling their slices on Saturday, April 29th.
El Segundo Brewing Company’s The Slice & Pintis the restaurant spinoff of the successful El Segundo Brewing Company, one of the first craft brewers in the South Bay. They just celebrated their 4th year anniversary. On the menu are a variety of pizzas (by-the-slice, too) created from a dough that ferments and proofs for multiple days, and creative salads and sandwiches.
We’re previewing the show with Executive Producer & Co-Host Andy Harris.
SoCalGas is hosting the 10th Annual SoCalGas Foodservice Equipment Expo (2 days) on Tuesday, April 25th and Wednesday, April 26th from 10:00 a.m. to 3:00 p.m. at the SoCalGas Energy Resource Center in Downey. “With no-cost registration, the 10th annual Foodservice Equipment Expo provides an opportunity to Reconnect, Rebuild, and Innovate at one of the industry’s largest West Coast showcases of natural gas and energy-efficient commercial foodservice equipment. Leading industry manufacturers will display and demonstrate their brands as attendees visit booths and live-action cooking stations, sample artisan foods cooked on a variety of natural gas equipment, network, and learn about available rebates.” SoCalGas Co.’s Gina Christian (Foodservice Technical Specialist) and Carmen Oliver (Customer Programs Advisor) are our guides.
“The inaugural, first of its kind Pizza City Fest Los Angeles will take place April 29-30, 2023 at L.A. LIVE – Downtown Los Angeles’ Sports and Entertainment District – offering fans the unique opportunity to sample pizzas from Southern California’s best pizza makers all in one location over two days. Steve Dolinsky – a 13-time James Beard Award-winning food reporter and “The Food Guy” at NBC 5 Chicago – has turned his love of pizza into an all-encompassing endeavor. Now he hopes to bring that same experience to Los Angeles (as he did last year in Chicago) and showcase the diversity – in both geography and styles – that the region exemplifies.” We are previewing Pizza City Fest Los Angeles in multiple segments leading up to the event. Today we’ll meet the team from The El Segundo Brewing Co’s Slice and Pint in El Segundo one of Steve Dolinsky’s hand-picked pizzerias of distinction sampling their slices on Saturday, April 29th.
“The 15th Anniversary of Orange County Restaurant Week returns on Sunday, March 5 and runs through Saturday, March 11. This year’s event highlights more than 165 restaurants that have crafted thoughtful menus and cocktails designed to showcase Orange County’s diverse dining options.” Chef/Restauranteur Ross Pangilinan is participating in OC Restaurant Week with Terrace By Mix Mix and Populaire at South Coast Plaza, and Verdant at the Orange County Museum of Art. Chef Ross joins us with all his enticing OC Restaurant Week menu highlights.
“The delicious flavors and aromas of chocolate will “Indulge the Senses” at the Big Island Chocolate Festival (Hawaii) April 28-29 at the Waikoloa Beach Marriott Resort & Spa. The “Indulge the Senses with Chocolate” theme marks the festival’s 10th anniversary. In-person activities include culinary demonstrations for the home cook, cacao growing and processing seminars by industry experts, a new VIP-PLUS pre-gala Sunset & Pupu Pairing and a festive evening gala with culinary booths, chocolate fountain, entertainment, dancing, a silent auction and some surprises! Guests can enjoy unlimited wine, beer and a custom spritzer by Ola Brew, iced tea and coffee. A general admission gala ticket is $99 while a VIP-PLUS ticket is $189. Also available are specially priced event room packages at the Waikoloa Beach Marriott Resort. The Waikoloa Beach Marriott Resort’s John Dominguez (Director of Sales and Marketing) joins us with the details of the special Hotel Package.
Our own Chef Andrew Gruel, the menu-maker behindthefull-service Calico Fish House (in Huntington Beach) and also the founder of Big Parm (New Jersey-style pizza) in the Mess Hall in Tustin provides another timely and informative “Ask the Chef” segment where Chef Andrew responds to listeners thoughtful inquiries. We’re picking up the conversation about some tipping oddities. Some full-service restaurants are now adding a “Mandatory Service Charge” to restaurant bills for parties of less than 6 guests. Is this a tip? What about a 4 to 5 per cent surcharge added for “employee health care”? What’s right? We’ll ask the chef. Bring on the shrimp….Chef Andrew also tells us about Fair Trade, wild blue Mexican shrimp.
All of this and heaping helpings of extra deliciousness on this week’s not-to-miss show!
“With no-cost registration, the 10th annual Foodservice Equipment Expo provides an opportunity to Reconnect, Rebuild, and Innovate at one of the industry’s largest West Coast showcases of natural gas and energy-efficient commercial foodservice equipment. Leading industry manufacturers will display and demonstrate their brands as attendees visit booths and live-action cooking stations, sample artisan foods cooked on a variety of natural gas equipment, network, and learn about available rebates.”
SoCalGas Co.’s Gina Christian (Foodservice Technical Specialist) and Carmen Oliver (Customer Programs Advisor) are our guides.
Carmen will also talk about SoCalGas Co’s ongoing “try before you buy” program for restaurant equipment centered at SoCalGas’ Foodservice Equipment Center. Foodservice professionals have the opportunity to try more than 125 pieces of commercial equipment from 60 different manufacturers. There are also attractive rebates available.
“The inaugural, first of its kind Pizza City Fest Los Angeleswill take place April 29-30, 2023 at L.A. LIVE – Downtown Los Angeles’ Sports and Entertainment District – offering fans the unique opportunity to sample pizzas from Southern California’s best pizza makers all in one location over two days. Steve Dolinsky – a 13-time James Beard Award-winning food reporter and “The Food Guy” at NBC 5 Chicago – has turned his love of pizza into an all-encompassing endeavor. Now he hopes to bring that same experience to Los Angeles (as he did last year in Chicago) and showcase the diversity – in both geography and styles – that the region exemplifies.”
We are previewing the upcoming Pizza City Fest Los Angeles in multiple segments leading up to the event. Today we’ll meet the team from the El SegundoBrewing Co’s Slice and Pint in El Segundo one of Steve Dolinsky’s hand-picked pizzerias of distinction sampling their slices on Saturday, April 29th.
El Segundo Brewing Company’s The Slice & Pintis the restaurant spinoff of the successful El Segundo Brewing Company, one of the first craft brewers in the South Bay. They just celebrated their 4th year anniversary. On the menu are a variety of pizzas (by-the-slice, too) created from a dough that ferments and proofs for multiple days, and creative salads and sandwiches. Chief Vision Officer for ESBC, Thomas Kelley joins us to celebrate the anniversary with a slice and pint (maybe some wings, too?).
“The delicious flavors and aromas of chocolate will “Indulge the Senses” at the Big Island Chocolate Festival (Hawaii) April 28-29 at the Waikoloa BeachMarriott Resort & Spa. The “Indulge the Senses with Chocolate” theme marks the festival’s 10th anniversary.”
“In-person activities include culinary demonstrations for the home cook, cacao growing and processing seminars by industry experts, a new VIP-PLUS pre-gala Sunset & Pupu Pairing and a festive evening gala with culinary booths, chocolate fountain, entertainment, dancing, a silent auction and some surprises! Guests can enjoy unlimited wine, beer and a custom spritzer by Ola Brew, iced tea and coffee.”
A general admission gala ticket is $99 while a VIP-PLUS ticket is $189. Also available are specially priced event room packages at the Waikoloa Beach Marriott Resort.
The Waikoloa Beach Marriott Resort’s John Dominguez (Director of Sales and Marketing) joins us with the details of the Hotel Package.
Our own Chef Andrew Gruel, the menu-maker behindtherecently launched, full-service Calico Fish House (in the Sunset Beach area of Huntington Beach) and also the founder of Big Parm (New Jersey-style pizza) in the Mess Hall in Tustin provides another timely and informative “Ask the Chef” segment where Chef Andrew responds to listeners thoughtful inquiries.
We’re picking up the conversation about some tipping oddities. Some full-service restaurants are now adding a “Mandatory Service Charge” to restaurant bills for parties of less than 6 guests. Is this a tip? What about a 4 to 5 per cent surcharge added for “employee health care”? What’s right? We’ll ask the chef. Bring on the shrimp…. Chef Andrew also tells us about Fair Trade, wild blue Mexican shrimp.
Chef Andrew and Lauren Gruel have a new fast casual concept, Burger 101, coming soon to the 2-level, Kitchen United complex on the 3rd St. Promenade in Santa Monica. It’s Chef Andrew’s version of a value-priced, honest burger (and loaded fries) using quality ingredients including a premium burger patty sourced from West Coast Prime Meats. He’ll also launch a casual Mexican concept there, Lolo’s Tacos, specializing in clean and simple tacos, burritos and standout specialty sauces.
It’s a fast hour this Saturday morning as we graciously set aside for Angels Baseball (playing the Blue Jays in Toronto) with pre-game at 11:30 a.m. PT.
Under the direction of Guittard Chocolate Company’s acclaimed Executive Pastry Chef Donald Wressell, the Guittard Chocolate Studio in Culver City offers hands-on workshops with prominent chefs, chocolatiers and bakers for a unique opportunity for cooking professionals and serious home cooks to learn new skills, finesse techniques and expand on their chocolate knowledge. The next class is Persian Pastries with Chef Sahar Shomali on September 13th from 9:00 a.m. to 4:30 p.m. “In Persian Pastries, attendees will learn all about the foods of Iran: its history and cuisine, how its climate and geography effects cooking/baking trends, and how to replicate them, as well as the art of Persian sweets and pastries. Chef Sahar will also discuss chocolate and it’s place in Iranian cuisine, and together make different variations of classic sweets using chocolate.” Chef Donald Wressell and Chef Sahar Shomali are our guests with all the decadent details.
El Segundo Brewing is an independent craft brewery focusing on fresh, hoppy, West Coast IPAs. The Founder and Head Brewer is Rob Croxall. In May they celebrated their 11th Anniversary. The celebrating continues with their Oktoberfest 2022 festivities on Saturday, Sept. 3rd starting at Noon. Last year they brought back Huftgold Festbier @ 5.8 % (a taste of Munich) and it was so successful that it’s back in pint cans with a real designed label. Also in the Oktoberfest 2022 line up is Dunkel Bock, a collaboration style with John Palmer, the author of How To Brew. It’s a malty-rich German lager that was first brewed in Einbeck, Germany in the 14th Century. ESBC describes it as somewhere between a Marzen and a Dopplebock. Rob Croxall joins us to tap the keg on the Oktoberfest festivities.
A worthy discovery on our June visit to Concord, CA was The OriginalConcord Taco Trail. “Concord has long been home to deliciously authentic, family-owned taquerias and restaurants. Visit Concord has gathered up a list of the best for taco lovers to explore. Each of the Trail’s nearly 40 locations offer specialty and signature tacos from al pastor, carnitas and carne asada to grilled tilapia, shrimp, vegitariano, and even filet mignon.” Monument Blvd., a predominately Hispanic District of Concord, has the largest concentration of establishments on the Concord Taco Trail. A highlight there is Tortilleria El Molino. They even make their own tortillas in-house. Representing Tortilleria El Molino is Estevan Morales, Operations Manager, and the son of founder Santiago Morales.
All of this and heaping helpings of extra deliciousness on this week’s not-to-miss show!
El Segundo Brewing is an independent craft brewery focusing on fresh, hoppy, West Coast IPAs. The Founder and Head Brewer is Rob Croxall. In May they celebrated their 11th Anniversary.
The festivities continue with their Oktoberfest 2022 Celebration on Saturday, Sept. 3rd starting at Noon. Last year they brought back Huftgold Festbier @ 5.8% (a taste of Munich) and it was so successful that it’s back in pint cans with a designed, real label.
Also in the Oktoberfest 2022 line up is Dunkel Bock, a collaboration style with John Palmer, the author of How To Brew. It’s a malty-rich German lager that was first brewed in Einbeck, Germany in the 14th Century. ESBC describes it as somewhere between a Marzen and a Dopplebock.
The on-site Mayberry Grill will be open serving Bratwurst, Sauerkraut and giant, freshly-baked pretzels from the renown Rockenwagner Bakery.
Rob Croxall joins us to tap the keg on the Oktoberfest festivities.
We’re previewing the show with Executive Producer & Co-Host Andy Harris.
It’s a fast hour this Saturday morning as we graciously set aside for Angels Baseball (playing the Blue Jays in Toronto) at 11:00 a.m. PT.
Under the direction of Guittard Chocolate Company’s acclaimed Executive Pastry Chef Donald Wressell, the Guittard Chocolate Studio in Culver City offers hands-on workshops with prominent chefs, chocolatiers and bakers for a unique opportunity for cooking professionals and serious home cooks to learn new skills, finesse techniques and expand on their chocolate knowledge. The next class is Persian Pastries with Chef Sahar Shomali on September 13th from 9:00 a.m. to 4:30 p.m. In Persian Pastries, attendees will learn all about the foods of Iran: its history and cuisine, how its climate and geography affects cooking / baking trends, and how to replicate them, as well as the art of Persian sweets and pastries. Chef Sahar will also discuss chocolate and it’s place in Iranian cuisine, and together make different variations of classic sweets using chocolate. Chef Donald Wressell and Chef Sahar Shomali are our guests with all the decadent details.
El Segundo Brewing is an independent craft brewery focusing on fresh, hoppy, West Coast IPAs. The Founder and Head Brewer is Rob Croxall. In May they celebrated their 11th Anniversary.
The celebrating continues with their Oktoberfest 2022 festivities on Saturday, Sept. 3rd starting at Noon. Last year they brought back Huftgold Festbier @ 5.8 % (a taste of Munich) and it was so successful that it’s back in pint cans with a real label. Also in the Oktoberfest 2022 line up is Dunkel Bock, a collaboration style with John Palmer, the author of How To Brew. It’s a malty-rich German lager that was first brewed in Einbeck, Germany in the 14th Century. ESBC describes it as somewhere between a Marzen and a Dopplebock. Rob Croxall joins us to tap the keg on the Oktoberfest festivities.
A worthy discovery on our June visit to Concord, CA was The OriginalConcord Taco Trail. “Concord has long been home to deliciously authentic, family-owned taquerias and restaurants. Visit Concord has gathered up a list of the best for taco lovers to explore. Each of the Trail’s nearly 40 locations offer specialty and signature tacos from al pastor, carnitas and carne asada to grilled tilapia, shrimp, vegitariano, and even filet mignon.” Monument Blvd., a predominately Hispanic District of Concord, has the largest concentration of establishments on the Concord Taco Trail. A highlight there is Tortilleria El Molino. They even make their own tortillas in-house. Representing Tortilleria El Molino is Estevan Morales, Operations Manager, and the son of founder Santiago Morales.
All of this and heaping helpings of extra deliciousness on this week’s not-to-miss show!
Under the direction of Guittard Chocolate Company’s acclaimed Executive Pastry Chef Donald Wressell, the “Guittard Chocolate Studio in Culver City offers hands-on workshops with prominent chefs, chocolatiers and bakers for a unique opportunity for cooking professionals and serious home cooks to learn new skills, finesse techniques and expand on their chocolate knowledge.”
The next class is Persian Pastries with Chef Sahar Shomali on September 13th from 9:00 a.m. to 4:30 p.m. “In Persian Pastries, participants will learn all about the foods of Iran: its history and cuisine, how its climate and geography affects cooking/baking trends, and how to replicate them, as well as the art of Persian sweets and pastries. Chef Sahar will also discuss chocolate and it’s place in Iranian cuisine, and together make different variations of classic sweets using chocolate.”
“In 2018 Chef Sahar established Kouzeh Bakery, a cottage bakery, dedicated to the art of Iranian Bread. Her goal is to research, recreate and document the many different bread and baked goods of Iran, and introduce them to the bread lovers of the world.”
Chef Donald Wressell and Chef Sahar Shomali are our guests with all the salivating details.
El Segundo Brewing is an independent craft brewery focusing on fresh, hoppy, West Coast IPAs. The Founder and Head Brewer is Rob Croxall. In May they celebrated their 11th Anniversary.
The festivities continue with their Oktoberfest 2022 Celebration on Saturday, Sept. 3rd starting at Noon. Last year they brought back Huftgold Festbier @ 5.8% (a taste of Munich) and it was so successful that it’s back in pint cans with a real label.
Also in the Oktoberfest 2022 line up is Dunkel Bock, a collaboration style with John Palmer, the author of How To Brew. It’s a malty-rich German lager that was first brewed in Einbeck, Germany in the 14th Century. ESBC describes it as somewhere between a Marzen and a Dopplebock.
The on-site Mayberry Grill will be open serving Bratwurst, Sauerkraut and giant, freshly-baked pretzels from the renown Rockenwagner Bakery.
Rob Croxall joins us to tap the keg on the Oktoberfest festivities.
A worthy discovery on our June visit to Concord, CA was The OriginalConcord Taco Trail. “Concord has long been home to deliciously authentic, family-owned taquerias and restaurants. Visit Concord has gathered up a list of the best for taco lovers to explore. Each of the Trail’s nearly 40 locations offer specialty and signature tacos from al pastor, carnitas and carne asada to grilled tilapia, shrimp, vegitariano, and even filet mignon.”
Monument Blvd., a predominately Hispanic District of Concord, has the largest concentration of establishments on the Concord Taco Trail. A highlight there is Tortilleria El Molino. They even make their own flour and corn tortillas in-house. Representing Tortilleria El Molino is Estevan Morales, Operations Manager, and the son of founder Santiago Morales.
Happy Thanksgiving Weekend to all of our listeners. You’re appreciated…A bit of a different Thanksgiving celebration this year for sure…We’re previewing the show with Executive Producer & Co-Host Andy Harris.
“Vintage glamour and hospitality meet modern innovation and design at Barry’s Downtown Prime at Circa Resort in Downtown Las Vegas. The new steakhouse concept is from Chef Barry Dakake and his seasoned hospitality partners at Make It Happen Hospitality, LLC. Barry’s Downtown Prime delivers the city’s finest premium steaks and seafood, fresh tableside preparations, creative cocktails and outstanding service.” Chef Barry takes a respite from his busy kitchen to join us.
“Harold McGee is a leading expert on the science of food and cooking and the author of the beloved, bestselling culinary guides, On Food and Cooking and Keys to Good Cooking. Now, McGee has turned to the science of a long-overlooked dimension of our world—smell—in his thoughtful new book, NOSE DIVE: A Field Guide to the World’s Smells. NOSE DIVE is the product of over a decade of intensive research and is informed by the latest revelations in sensory biology and flavor chemistry. A work of astounding scholarship and originality, it is, perhaps, the ultimate guide to the smells of the world, from the ambrosial to the malodorous and everything in between.” Harold McGee joins us.
El Segundo Brewing Company’s The Slice & Pint is the restaurant spinoff of the successful El Segundo Brewing Company, one of the first craft brewers in the South Bay. Earlier in the year before the initial “Stay at Home” they celebrated their Year Anniversary. Under the new L.A. County guidelines they are closed (again) for dine-in (outside) but are open with vigorous sanitary protections for takeout and packaged beer sales. On the menu are a variety of quality pizzas created from a dough that ferments and proofs for multiple days, and salads and sandwiches. Also Family meals. Proprietor Rob Croxall joins us to update beer to-go available at the El Segundo Brewing Co. and food specials to-go at The Slice & Pint.
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 which is a genuine (and growing) concern. It’s been an especially tough week for California restaurants (especially L.A. County) as more restrictions have been placed on how restaurants can serve their guests. 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!
