Show 488, August 27, 2022: Show Preview 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) 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 Original Concord 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!

Show 488, August 27, 2022: Rob Croxall, Founder and Head Brewer, El Segundo Brewing Co.

Rob Croxall of El Segundo Brewing Company

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.

August 27: Guittard Chocolate Studio’s Persian Pastries, El Segundo Brewing’s Oktoberfest 2022, Tortilleria El Molino

Podcasts

Segment One: Show Preview with Executive Producer & Co-Host Andy Harris
Segment Two: Persian Pastries Class at Guittard Chocolate Studio with Chefs Donald Wressell and Sahar Shomali
Segment Three: Rob Croxall, Founder and Head Brewer, El Segundo Brewing Co.
Segment Four: The Concord Taco Trail, Concord, CA with Tortilleria El Molino represented by Estevan Morales

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 Original Concord 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!

Donald Wressell of Guittard Chocolate Company

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.

Rob Croxall of El Segundo Brewing Company

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.

Estavan Morales of Tortilleria El Molino

A worthy discovery on our June visit to Concord, CA was The Original Concord 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.

Podcasts

Segment One: Show Preview with Executive Producer & Co-Host Andy Harris
Segment Two: Persian Pastries Class at Guittard Chocolate Studio with Chefs Donald Wressell and Sahar Shomali
Segment Three: Rob Croxall, Founder and Head Brewer, El Segundo Brewing Co.
Segment Four: The Concord Taco Trail, Concord, CA with Tortilleria El Molino represented by Estevan Morales

Show 401, November 28, 2020: Show Preview with Executive Producer & Co-Host Andy Harris

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.

“From a small garagiste operation Joseph Jewell Wines, under the direction of Winemaker & Proprietor Adrian Manspeaker, has morphed into one of Humboldt & Sonoma County’s leading Pinot Noir producers. Joseph Jewell began in 2006 with two barrels of wine. Today, they make roughly 15% of the total wine production from Humboldt County’s 150 acres of vineyards. The wines produced three 90-plus scores and their history is just starting to be written.” Winemaker and Proprietor Adrian Manspeaker artfullys pull the cork on Joseph Jewell Wines for 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!

November 28: Barry’s Downtown Prime, Joseph Jewell Wines, Harold McGee, El Segundo Brewing Company

Podcasts

Segment One: Show Preview with Executive Producer & Co-Host Andy Harris
Segment Two: Executive Chef & Partner Barry Dakake, Barry’s Downtown Prime, Circa Resort, Las Vegas Part One
Segment Three: Executive Chef & Partner Barry Dakake, Barry’s Downtown Prime, Circa Resort, Las Vegas Part Two
Segment Four: Winemaker & Proprietor Adrian Manspeaker, Joseph Jewell Wines, Forestville Part One
Segment Five: Winemaker & Proprietor Adrian Manspeaker, Joseph Jewell Wines, Forestville Part One
Segment Six: Harold McGee, food scientist & author with Nose Dive: A Field Guide to the World’s Smells
Segment Seven: Rob Croxall, Brewmaster & Proprietor, El Segundo Brewing Co., El Segundo
Segment Eight: Co-Host Chef Andrew Gruel of the Slapfish Restaurant Group with “Ask the Chef”

Happy Thanksgiving Weekend to all of our listeners. A bit of a different Thanksgiving celebration 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.

From a small garagiste operation Joseph Jewell Wines, under the direction of Winemaker & Proprietor Adrian Manspeaker, has morphed into one of Humboldt & Sonoma County’s leading Pinot Noir producers. Joseph Jewell began in 2006 with two barrels of wine. Today, they make roughly 15% of the total wine production from Humboldt County’s 150 acres of vineyards. The wines produced three 90-plus scores and their history is just starting to be written. Winemaker Adrian Manspeaker artfully pulls the cork on Joseph Jewell Wines for 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 is turning 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. 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!

Barry Dakake of Barrys Downtown Prime“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.”

“Evoking a throwback vibe worthy of Downtown Las Vegas’ legacy, Barry’s brings back guests to the classic cool of the 50s and 60s where great music and sounds of clinking martini glasses filled the air, the chef greeted you at the table, the polished bartender knew your favorite cocktail and everyone felt like a VIP.”

“Barry’s Downtown Prime has brought back the classic Vegas Steakhouse to Fremont Street. The restaurant design is inspired by old school Vegas Steakhouses which had a sense of place and timeless appeal. The striking design brings together classic cool ambiance of the 1950’s, 1960’s and 1970’s in combination with the modern and hip vibe of Circa.”

“After leaving New York in 1999, Chef Dakake was commissioned by Chef Charlie Palmer (Aureole) to open Aureole at Mandalay Bay Resort & Casino in Las Vegas, followed by Charlie Palmer Steak, the first independently owned restaurant ever to be located in a Four Seasons Hotel. Chef Barry then brought his talents to be part of the opening team of N9NE Steakhouse at the highly anticipated Palms Resort Casino in 2001.”

“In 2017, N9NE Steakhouse closed it’s doors after 16 years to make way for a new concept, which Chef Dakake facilitated. As Executive Chef for Scotch 80 Prime he played an instrumental role in putting the restaurant on the Vegas dining map. Since then Chef Barry has joined with Yassine Lyoubi, Marco Cicione and Donnie Rihn to bring the ambitious Barry’s Downtown Prime to life at Circa Las Vegas.”

Chef Barry Dakake takes a respite from his busy kitchen to join us.

Adrain Jewell Manspeaker of Joseph Jewell Wines“From a small garagiste operation Joseph Jewell Wines, under the direction of Winemaker & Proprietor Adrian Manspeaker, has morphed into one of Humboldt & Sonoma County’s leading Pinot Noir producers. Joseph Jewell began in 2006 with two barrels of wine. Today, they make roughly 15% of the total wine production from Humboldt County’s 150 acres of vineyards. The wines produced three 90-plus scores and their history is just starting to be written.”

Joseph Jewell Wines sources exceptional fruit from independently owned vineyard properties in Sonoma and Humboldt counties, selecting sites with unique soil profiles and weather conditions. As part of their commitment to the future, they seek out growers who implement sustainable farming practices. Working closely with the property owners throughout the year allows Joseph Jewell to monitor the grapes’ progress and cultivate fruit that delivers the distinctive character of the site. Their goal is a finished wine that celebrates the singularity of the vineyard from which it came—the optimal expression of place captured vintage after vintage.”

Winemaker & Proprietor Adrian Manspeaker artfully pulls the cork on Joseph Jewell 2018 Pinot Noir, Alderpoint Vineyard.

Author Harodl McGeeHarold 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 is turning 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.”

“Like McGee’s previous books, NOSE DIVE distills the science behind the smells and translates it, as only McGee can, into an accessible and entertaining guide. Incorporating the latest insights of biology and chemistry, and interwoven with personal observations, McGee reveals how our sense of smell has the power to expose invisible, intangible details of our material world and life, and trigger in us feelings that are the very essence of being alive.”

Rob Croxall of El Segundo Brewing CompanyEl 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 but are open with vigorous sanitary protections for takeout and packaged beer sales. On the menu are a variety of original pizzas created from a dough that ferments and proofs for multiple days, and salads and sandwiches.

Proprietor Rob Croxall joins us to update beer to-go at the El Segundo Brewing Co. and food specials to-go at The Slice & Pint. He’ll also preview the pending release of On The Horizon (A West Coast IPA.)

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 as more restrictions have been placed on how restaurants can serve their guests. As of Wednesday evening (the night before Thanksgiving) L.A. County placed a prohibition on the previously allowable outdoor dining for a minimum of three weeks. It could, possibly, be for a lot longer…This now means outside, properly socially distanced Holiday dinners at L.A. County restaurants can’t happen. A huge blow (with little notice) to the already struggling L.A. County restaurants. We’ll “Ask the Chef.”

Podcasts

Segment One: Show Preview with Executive Producer & Co-Host Andy Harris
Segment Two: Executive Chef & Partner Barry Dakake, Barry’s Downtown Prime, Circa Resort, Las Vegas Part One
Segment Three: Executive Chef & Partner Barry Dakake, Barry’s Downtown Prime, Circa Resort, Las Vegas Part Two
Segment Four: Winemaker & Proprietor Adrian Manspeaker, Joseph Jewell Wines, Forestville Part One
Segment Five: Winemaker & Proprietor Adrian Manspeaker, Joseph Jewell Wines, Forestville Part One
Segment Six: Harold McGee, food scientist & author with Nose Dive: A Field Guide to the World’s Smells
Segment Seven: Rob Croxall, Brewmaster & Proprietor, El Segundo Brewing Co., El Segundo
Segment Eight: Co-Host Chef Andrew Gruel of the Slapfish Restaurant Group with “Ask the Chef”

Show 372, May 9, 2020: Show Preview with Executive Producer & Co-Host Andy Harris

Happy Mother’s Day to all the greatly valued Mom’s out there. We anxiously look forward to the return of properly celebratory Mother’s Day Brunches at your favorite restaurants in 2021!

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 and diverting…

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.

“Jean Hagan, Principal of KROST CPAs & Consultants has owned, operated, and consulted in the restaurant industry for more than 30 years. During that time, she worked with a well-known national chain; owned a food and beverage company that operated multiple restaurants, bars, and event spaces in the Squaw Valley area; and became the president, CEO, CFO, and shareholder of one of the highest-grossing restaurants in California. Today Jean is Principal and leads the restaurant operations consulting practice at KROST.” We’ll take an informed look at the future of dining out with Jean.

The Krewe of Red Beans in New Orleans was set to hold their annual “Bean Madness” competition for the fourth straight year when COVID 19 shut down most public gatherings. Restaurants and chefs, used to competing in the tournament for the title of Best Red Beans in the city, were instead facing another challenge: the prospect of shutting down altogether for an indefinite amount of time. Devin De Wulf, organizer of the event and founder of the Krewe of Red Beans, shifted his focus on how to help the struggling restaurants with an assist from his wife, an ER doctor at local University Medical Center. Devin began ordering food for the hospital staff with lingering funds from the cancelled fundraiser. Over the progressive several weeks, based on donations and logistical support from Krewe members, this grew to supporting over 49 restaurants while feeding front line medical workers in all 15 of New Orleans major hospitals. Emphasis has now shifted to their newly organized sister effort, Feed the Second Line, which pairs older, more vulnerable musicians and artists with their younger counterparts to assist them with shopping for their groceries and household needs. New Orleans food writer and cookbook author Mark C. Stevens joins us with the inspirational details of these grass-roots efforts.

Certified Cicerone and raconteur Tom Kelley is the Vice President of Sales and Hospitality for the El Segundo Brewing Co. He misses being in the tasting room and at the ESBC Slice & Pint engaging with guests and discussing the joys of craft beer. Tom has initiated a fun, virtual Happy Hour on Wednesday nights under the banner of Lonely Hearts Pub with guests. Gratuities are politely suggested for Restaurants Care, part of the CRA Foundation. Tom Kelley hospitably taps the keg for us on the details of Lonely Hearts Pub.

Chef Neal Fraser and Amy Knoll Fraser’s flagship restaurant Redbird features Modern American cuisine that is refined yet approachable and highlights the multi-cultural influences of Fraser’s native city – Los Angeles. Wine Director Josh Wibbenmeyer’s wine list is well rounded with great finds from both established and emerging wine regions throughout the world. Currently Redbird is offering contactless curbside pickup with an a la carte menu and Redbird at Home Family Style Dinner. An added option is Wine Director’s Josh’s Hunker Down Wine List (with 40 per cent off Redbird’s list prices.) The Fraser’s also operate the adjacent Vibiana Events Center. Executive Chef Neal Fraser is our guest.

When it comes to restaurant take-out in Orange County don’t forget the numerous appealing and varied restaurant options available at South Coast Plaza. “During these trying times and shelter-at-home, South Coast Plaza restaurants have adapted to take-out and curbside pick-up with success. Thirteen restaurants offer abbreviated and family-style menus ranging from Japanese cuisine (who isn’t craving sushi), prime steaks, contemporary cuisine and more.” South Coast Plaza’s long-time restaurant marketing consultant, Lee Healy, joins us with the specifics.

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 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. Pizza is always a popular snack and now that we’re cooking more at home it’s time to elevate your pizza game. Growing up in New Jersey Chef Andrew has a special affinity for the savory pie with all the variations. It all starts with the dough. 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!

Show 372, May 9, 2020: Tom Kelley, Certified Cicerone and VP of Sales & Hospitality, El Segundo Brewing Co.

Thomas Kelley of El Segundo Brewing and ESBC Slice and PintCertified Cicerone and raconteur Tom Kelley is the Vice President of Sales and Hospitality for the El Segundo Brewing Co. He misses being in the tasting room and at the nearby ESBC Slice & Pint restaurant engaging with guests and discussing the joys of craft beer. Tom has creatively initiated a fun, virtual Happy Hour on Wednesday nights under the banner of Lonely Hearts Pub with special guests. “Gratuities” are politely suggested for Restaurants Care, part of the CRA Foundation.

Greg Bechtel will be joining Tom for the next iteration of the Lonely Hearts Pub – Cicerone style on Wednesday evening, May 13th from 6 to 8:00 p.m.

“Greg was El Segundo’s first official sales rep that I hired, and for a time we were an all Cicerone Certified sales staff. We had the awesome experience of studying for our Advanced Cicerone exams together, and we hope to bring you some beer knowledge.”

“Greg will be selecting a few beers for me, and I for Greg. We will take turns doing a blind tasting of each trying to call out the style in under 3 minutes. Call out the brand and you get extra credit!”

“After that, who knows where the conversation and the drinks may lead us. Though I know Greg has been known to throw a cocktail or two together…”

“Looking forward to sharing some more beers with you all!” – Tom Kelley

Tom Kelley politely taps the keg for us on the details of Lonely Hearts Pub at El Segundo Brewing Co.

May 9: Krost CPAs, Mark C. Stevens, El Segundo Brewing Co., Neal Fraser, South Coast Plaza

Podcasts

Segment One: Show Preview with Executive Producer & Co-Host Andy Harris
Segment Two: Jean Hagan, Principal, Restaurants Operations Consulting for KROST CPA’s & Consultants Part One
Segment Three: Jean Hagan, Principal, Restaurants Operations Consulting for KROST CPA’s & Consultants Part Two
Segment Four: Mark C. Stevens – Spokesperson for Krewe of Red Bean’s Feed the Second Line
Segment Five: Tom Kelley, Certified Cicerone and VP of Sales & Hospitality, El Segundo Brewing Co.
Segment Six: Executive Chef & Proprietor Neal Fraser, Redbird & Vibiana, Los Angeles
Segment Seven: South Coast Plaza’s Dining Options with Lee Healy
Segment Eight: Chef Andrew Gruel of Slapfish with “Ask the Chef”

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.

“Jean Hagan, Principal of KROST CPAs & Consultants has owned, operated, and consulted in the restaurant industry for more than 30 years. During that time, she worked with a well-known national chain; owned a food and beverage company that operated multiple restaurants, bars, and event spaces in the Squaw Valley area; and became the president, CEO, CFO, and shareholder of one of the highest-grossing restaurants in California. Today Jean is Principal and leads the restaurant operations consulting practice at KROST.” We’ll take an informed look at the future of dining out with Jean.

The Krewe of Redbeans in New Orleans was set to hold their annual “Bean Madness” competition for the fourth straight year when COVID 19 shut down most public gatherings. Restaurants and chefs, used to competing in the tournament for the title of Best Red Beans in the city, were instead facing another challenge: the prospect of shutting down altogether for an indefinite amount of time. Devin De Wulf, organizer of the event and founder of the Krewe of Red Beans, shifted his focus on how to help the struggling restaurants with an assist from his wife, an ER doctor at local University Medical Center. Devin began ordering food for the hospital staff with lingering funds from the cancelled fundraiser. Over the progressive several weeks, based on donations and logistical support from Krewe members, this grew to supporting over 34 restaurants while feeding front line medical workers in all 15 of New Orleans major hospitals. New Orleans food writer and cookbook author Mark C. Stevens joins us with the inspirational details of this grass-roots effort.

Certified Cicerone and raconteur Tom Kelley is the Vice President of Sales and Hospitality for the El Segundo Brewing Co. He misses being in the tasting room and at the ESBC Slice & Pint engaging with guests and discussing the joys of craft beer. Tom has initiated a fun, virtual Happy Hour on Wednesday nights under the banner of Lonely Hearts Pub with guests. Gratuities are politely suggested for Restaurants Care, part of the CRA Foundation. Tom Kelley politely taps the keg for us on the details of Lonely Hearts Pub.

Chef Neal Fraser and Amy Knoll Fraser’s flagship restaurant Redbird features Modern American cuisine that is refined yet approachable and highlights the multi-cultural influences of Fraser’s native city – Los Angeles. Wine Director Josh Wibbenmeyer’s wine list is well rounded with great finds from both established and emerging wine regions throughout the world. Currently Redbird is offering contactless curbside pickup with an a la carte menu and Redbird at Home Family Style Dinner. An added option is Wine Director’s Josh’s Hunker Down Wine List (with 40 per cent off Redbird’s list prices.) Executive Chef Neal Fraser is our guest.

When it comes to restaurant take-out in Orange County don’t forget the numerous appealing and varied restaurant options available at South Coast Plaza. “During these trying times and shelter-at-home, South Coast Plaza restaurants have adapted to take-out and curbside pick-up with success. Thirteen restaurants offer abbreviated and family-style menus ranging from Japanese cuisine (who isn’t craving sushi), prime steaks, contemporary cuisine and more.” South Coast Plaza’s long-time restaurant marketing consultant, Lee Healy, joins us with the specifics.

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 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. Pizza is always a popular snack and now that we’re cooking more at home it’s time to elevate your pizza game. Growing up in New Jersey Chef Andrew has a special affinity for the savory pie with all the variations. It all starts with the dough. 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!

Jean Hagan of Krost CPAs and ConsultantsJean Hagan, Principal of KROST CPAs & Consultants has owned, operated, and consulted in the restaurant industry for more than 30 years. During that time, she worked with a well-known national chain; owned a food and beverage company that operated multiple restaurants, bars, and event spaces in the Squaw Valley area; and became the president, CEO, CFO, and shareholder of one of the highest-grossing restaurants in California. Today Jean is Principal and leads the restaurant operations consulting practice at KROST. She is also an Adjunct Professor of Restaurant Operations and Management Strategies at the Culinary Institute of America.

“As discussions about the success of flattening the curve of the pandemic are encouraging everyone that we will get through this eventually, now the page turns to how do we get reopened and get our businesses back up and operating. The first thing everyone has to do is recognize that the restaurant industry after this pandemic is not going to be anywhere close to what we left off in March. Everything is going to be different for a very long time, possibly forever. The restaurant industry is a perfect filter to see all other businesses through. We are a true indicator of the overall economy, consumer confidence, and disposable income figures.”

“The general assumption is that the restaurant industry will not get back to full capacity until a year from now. Assuming that travel will be back to normal by December 2020, we could assume that restaurants will be about 80% of their previous years’ sales by that time. Travel transportation has to get back to normal and travel reservations have to catch up as well; late December 2020 seems like a realistic goal to be at 80% of 2019 sales. We also do not know what the restrictions of the various city and county health departments will be for relaunching, but it is not a stretch to assume that they will want the six feet of separation, meaning that your capacity will be reduced.” – Jean Hagan

We’ll take an informed look at the future of dining out with Jean and receive sound advice on how restaurants should prepare for the return of table service.

Author Mark C. StevensThe Krewe of Redbeans in New Orleans was set to hold their annual “Bean Madness” competition for the fourth straight year when COVID 19 shut down most public gatherings. Restaurants and chefs, used to competing in the tournament for the title of Best Red Beans in the city, were instead facing another challenge: the prospect of shutting down altogether for an indefinite amount of time.

Devin De Wulf, organizer of the event and founder of the Krewe of Red Beans, shifted his focus on how to help the struggling restaurants with an assist from his wife, an ER doctor at local University Medical Center. Using as inspiration the story of how a batch of cookies boosted the morale of her entire department, Devin began ordering food for the hospital staff with lingering funds from the cancelled fundraiser.

Over the progressive several weeks, based on donations and logistical support from Krewe members, this grew to supporting over 34 restaurants while feeding front line medical workers in all 15 of New Orleans major hospitals.

New Orleans food writer and cookbook author Mark C. Stevens joins us with the inspirational details of this grass-roots effort.

Thomas Kelley of El Segundo Brewing and ESBC Slice and PintCertified Cicerone and raconteur Tom Kelley is the Vice President of Sales and Hospitality for the El Segundo Brewing Co. He misses being in the tasting room and at the nearby ESBC Slice & Pint restaurant engaging with guests and discussing the joys of craft beer. Tom has creatively initiated a fun, virtual Happy Hour on Wednesday nights under the banner of Lonely Hearts Pub with special guests. “Gratuities” are politely suggested for Restaurants Care, part of the CRA Foundation.

Greg Bechtel will be joining Tom for the next iteration of the Lonely Hearts Pub – Cicerone style on Wednesday evening, May 13th from 6 to 8:00 p.m..

“Greg was El Segundo’s first official sales rep that I hired, and for a time we were an all Cicerone Certified sales staff. We had the awesome experience of studying for our Advanced Cicerone exams together, and we hope to bring you some beer knowledge.”

“Greg will be selecting a few beers for me, and I for Greg. We will take turns doing a blind tasting of each trying to call out the style in under 3 minutes. Call out the brand and you get extra credit!”

“After that, who knows where the conversation and the drinks may lead us. Though I know Greg has been known to throw a cocktail or two together…”

“Looking forward to sharing some more beers with you all!” – Tom Kelley

Tom Kelley politely taps the keg for us on the details of Lonely Hearts Pub at El Segundo Brewing Co.

Neal and Amy Knoll FraserChef Neal Fraser and Amy Knoll Fraser’s flagship restaurant Redbird in Downtown Los Angeles features Modern American cuisine that is refined yet approachable and highlights the multi-cultural influences of Fraser’s native city – Los Angeles. Wine Director Josh Wibbenmeyer’s wine list is well rounded with great finds from both established and emerging wine regions throughout the world. Currently Redbird is offering contactless curbside pickup with an a la carte menu and Redbird at Home Family Style Dinner. An added option is Wine Director’s Josh’s Hunker Down Wine List (with 40 per cent off Redbird’s list prices.)

Redbird also has been preparing meals for LA Family Housing and raising money for displaced staff.

Executive Chef Neal Fraser is our guest.

Lee Healy representing South Coast PlazaWhen it comes to fashionable restaurant take-out in Orange County don’t forget the numerous appealing and varied restaurant options available at South Coast Plaza. “During these trying times and shelter-at-home, South Coast Plaza restaurants have adapted to take-out and curbside pick-up with success. Thirteen restaurants offer abbreviated and family-style menus ranging from Japanese cuisine (who isn’t craving sushi), prime steaks, contemporary cuisine and more.”

Chef Amar Santana‘s take-out at VACA has been lauded by restaurant critics Bill Addison with the Los Angeles Times and Brad Johnson of the Orange County Register. Their recommendations: Paella Valenciana family-menu with Vaca Tonics to go!  Water Grill has a dazzling pop-up market three days a week (premium seafood and live lobster to prepare at home).  Din Tai Fung has been busy and check out Royal Khyber‘s special three-course curbside menu for two for $30.  Award-winning chef Ross Pangilinan has just begun take-out at TERRACE by Mix Mix.”

South Coast Plaza’s long-time restaurant marketing consultant, Lee Healy, joins us with the specifics.

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.

Pizza is always a popular snack and now that we’re cooking more at home it’s time to elevate your pizza game. Growing up in New Jersey Chef Andrew has a special affinity for the pie with all the variations. It all starts with the dough. We’ll “Ask the Chef.”

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.

Podcasts

Segment One: Show Preview with Executive Producer & Co-Host Andy Harris
Segment Two: Jean Hagan, Principal, Restaurants Operations Consulting for KROST CPA’s & Consultants Part One
Segment Three: Jean Hagan, Principal, Restaurants Operations Consulting for KROST CPA’s & Consultants Part Two
Segment Four: Mark C. Stevens – Spokesperson for Krewe of Red Bean’s Feed the Second Line
Segment Five: Tom Kelley, Certified Cicerone and VP of Sales & Hospitality, El Segundo Brewing Co.
Segment Six: Executive Chef & Proprietor Neal Fraser, Redbird & Vibiana, Los Angeles
Segment Seven: South Coast Plaza’s Dining Options with Lee Healy
Segment Eight: Chef Andrew Gruel of Slapfish with “Ask the Chef”

Show 369, April 18, 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 range of services restaurants can now provide to their guests. Creativity and adaptability are at the forefront. We’re keeping it upbeat…

Chefs and restaurateurs are the most generous people I 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 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 encouragement of the foodie community.

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 “Stay at Home” they celebrated their Year Anniversary. They closed for a bit but have reopened with vigorous sanitary protections for takeout and packaged beer sales. On the menu are a variety of pizzas created from a dough that ferments and proofs for multiple days, and salads and sandwiches. Proprietor Rob Croxall and Chef Matt Ranney join us to celebrate the reopening with an appropriate slice and pint.

Chef Shelly Register is the highly accomplished founding Market Chef for A Market located in a highly visible historic building on West Coast Highway in Newport Beach next to A Restaurant (the former Arches location.) It’s a dazzling gourmet convenience store with freshly-prepared gourmet sandwiches, incredible baked goods and desserts, cheeses, coffee, craft beer and premium wine. No product is carried in the store that hasn’t received Chef Sherry’s personal seal of approval. A Market is open for takeout during the moratorium on dine-in. We’ll chat with Shelly Register who is also a noted pastry chef and bread baker.

Farley Elliott is the always well-informed Senior Editor of Eater LA, covering the daily restaurant news beat in greater Los Angeles. His work appears nationally in the online, print, and digital video space. He’s also the guy from that Tiny Hamsters Eating Tiny Burritos video. Farley joins us to discuss how he is covering the restaurant business during the unprecedented Covid-19 crisis (with Stay at Home) and graciously shares some insider insights on how restaurants are coping with the challenging prohibition of dine-in.

Chef Wing Lam is the Co-Founder of Wahoo’s Fish Taco. He is a community leader and grass-roots philanthropist working the fast- casual dining experience for 32 years. Wing is our guest to discuss how Wahoo’s is navigating the current health crisis while still supporting the community. As a service he’s even selling well-made, reusable face masks at cost. Most locations (outside of those inside malls & sports venues) are open for takeout and delivery.

Word-of-Mouth favorite Georgia’s Restaurant has been serving up Southern “soul-delicious” cuisine for the past six years in Anaheim at The Anaheim Packing House, while reimagining and redefining the public’s perception of Southern Soul Food. Last year Georgia’s Restaurant extended their family with the Grand Opening of their second location at the new Long Beach Exchange (LBX). Both locations are open for Curbside Pick-up and 3rd party delivery. Co-Founder Nika Shoemaker-Machado is our hospitable guest with the update.

Chef Steve Samson’s Rossoblu has been a big success since its opening Downtown in the Fashion District in 2017. Rossoblu has just reopened for contactless curbside pickup on Wednesday through Sunday. They are offering handmade pastas, sauces, prepared food, grocery items, wines under $35 and negronis. Chef Steve’s almost adjacent, fast casual Superfine Pizza (around the back of City Market South) is also open for takeout and delivery.

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 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. Also some useful tips for cooking the ever popular & versatile chicken at home. 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

Show 369, April 18, 2020: El Segundo Brewing Co. & ESBC The Slice & Pint

Matt Ranney of El Segundo Brewing Conpany and the Slice and PintEl 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 “Stay at Home” they celebrated their One Year Anniversary.

They closed for a bit in the initial stages of the crisis but have reopened (Wednesday through Sunday) for takeout and packaged beer sales observing vigorous sanitary protections. Social distancing in the kitchen is practiced. On the menu are a variety of pizzas created from a dough that ferments and proofs for multiple days, and salads and sandwiches. Also value-priced Family Meals and weekly specials like Chicken Parmesan with a side of Spaghetti.

Proprietor Rob Croxall and Chef Matt Ranney join us to celebrate the reopening with an appropriate slice and pint for takeout.