Show 557, December 23, 2023: Show Preview with Executive Producer & Co-Host Andy Harris

The happiest of Happy Holidays to all our loyal Listeners. Keep in mind we have a flavor-packed show on our menu to round out 2023 on Saturday, December 30th. Please do join us.

The Danish-owned Danish Mill Bakery has been a family-owned tradition in Solvang for 63 years. “Arvid Petersen, the founder of Danish Mill Bakery Inc. finished his apprenticeship as a baker in 1931. Upon receiving his degree as a journeyman baker, he went to work for one of the finest bakeries in Copenhagen, Denmark. While working there he supplied the baked goods for King Christian X of Denmark. The family immigrated to the United States in 1957. On September 17th, 1960, the Danish Mill Bakery was opened in Solvang, California. Arvid’s son, Torben Petersen, learned from his father and build upon his father’s legacy, continued Danish Mill Bakery until 2020. Multi-faceted Danish entrepreneur (and Solvang resident) Rene Gross Kaerskov (with no previous bakery or confectionary experience) acquired the business in 2020 with the goal of delivering both a contemporary and a traditional Danish bakery experience to his customers. Danish Mill Bakery’s current Pastry Chef Henrik Gram was born and raised in Copenhagen in Denmark and has been working as a baker for more than 40 years.” Proprietor Rene Gross Kaerskov is our guest with a licorice ice cream in a waffle cone at the ready.


“The talented culinary team at Southern California’s luxury Terranea Resort in Palos Verdes with its one-of-a-kind Pacific oceanfront location have created memorable holiday dining experiences to delight destination travelers and local and regional family and friends – from a Breakfast with Santa to Christmas Day specials at various dining venues for tantalizing Christmas Eve and Day brunches and dinner buffets at catalina kitchen and lavish gourmet holiday dining at mar’sel, the resort’s signature restaurant. For local and destination travelers who love sharing fine dining with family and friends, Terranea also offers an appealing choice for festive New Year’s Eve culinary offerings from a luxurious Hollywood-themed extravaganza to a Winter Wonderland family dinner and more” Terranea’s Executive Chef, Andrew Vaughan, is our guide to all of Terranea’s varied and special Holiday dining options.

The 2nd year anniversary of notable Las Vegas-based food and entertainment journalist Al Mancini’s ambitious Neon Feast dining app is on the horizon. Lots of new features have now been added to the updated App. “Available now on app stores for both Apple and Android (as well as on their website), Neon Feast solves the “where to eat” dilemma for both visitors and locals with listings curated by dozens of local and nationally prominent food & beverage experts, searchable through a unique combination of filters and capabilities.” Al Mancini is our in-the-know guest with highlights of what’s new on the Vegas dining scene and then looking ahead to what’s notable on the horizon for 2024. Some of the current talk of the town on dining is about the high-end restaurants at the newly opened (and long-delayed) Fontainebleau on The Strip and Zippy’s, a beloved fast-casual import from Hawaii known for their Chicken Katsu.

Chef Raphael Lunetta is presenting an enchanting Christmas Eve Feast al Lunetta in Santa Monica served family-style. Every table is served all items on the menu including the range of sides. The repast begins with a Charcuterie and Fromage Board. The Starters include a Warm Wild Mushroom Salad and Shrimp Cocktail with marinated cucumbers, yuzu kosho tomatillo and classic tomato cocktail sauce. The Mains are Maine Lobster Rigatoni, Almond Crusted John Dory and Tarragon Lemon Pepper Prime Rib. The range of Sides are aged gouda parmesan mashed potatoes, poached asparagus sherry mustard vinaigrette, herb potato gnocchi and farmers market roasted vegetables. Dessert is a festive Buche de Noel. The feast is priced at $125 per guest. Chef Raphael Lunetta joins us with his Christmas Eve preview, New Year’s Eve menu and the details of his ongoing 3-course Power Lunch offered Tuesday through Friday.

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 the fast-casual 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. The Holidays are here and stress-free Holiday cooking is always the ultimate objective. As a working chef Andrew has plenty of experience with cooking wisely for the Holidays for both demanding guests and discerning Family. Chef Andrew joins us with his continuing series of genuinely useful holiday cooking tips. For his finale before Christmas, Chef Andrew will explain the festive Italian-American – tradition of The Feast of the Seven Fishes for Christmas Eve.

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

Show 557, December 23, 2023: Co-Host and Chef Andrew Gruel with “Ask the Chef”

Chef Andrew Gruel of Big Parm and the Calico Fish House

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 the fast-casual 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.

The Holidays are here and stress-free Holiday cooking is always the ultimate objective. As a working chef Andrew has plenty of experience with cooking wisely for the Holidays for both demanding guests and discerning Family. Chef Andrew joins us with his continuing series of genuinely useful holiday cooking tips. For his finale before Christmas, Chef Andrew will explain the festive Italian-American – tradition of The Feast of the Seven Fishes for Christmas Eve. Is there an order to the presentation of the fish on the table and should the progression go from mild to bolder flavors? Because it’s in season right now Chef Andrew suggests getting the succulent Pacific / California Spiny Lobster in the mix of seafood.

Check out Chef Andrew’s handy and practical cooking tips on Substack at “American Gravy.” There is a accessible free level as well as a premium option with a modest cost.

December 23: Danish Mill Bakery, Terranea Resort, Al Mancini, Raphael Lunetta

Podcasts

Segment One: Show Preview with Executive Producer & Co-Host Andy Harris
Segment Two: Danish Mill Bakery, Solvang, with Proprietor Rene Gross Kaerskov Part One
Segment Three: Danish Mill Bakery, Solvang, with Proprietor Rene Gross Kaerskov Part Two
Segment Four: Terranea Resort, Rancho Palos Verdes, for the Holidays with Executive Chef Andrew Vaughan
Segment Five: Al Mancini, creator of “Neon Feast” dining App for Las Vegas and “Food and Loathing” Podcast Part One
Segment Six: Al Mancini, creator of “Neon Feast” dining App for Las Vegas and “Food and Loathing” Podcast Part Two
Segment Seven: Chef Raphael Lunettea, Proprietor, Lunetta, Santa Monica
Segment Eight: Co-Host and Chef Andrew Gruel with “Ask the Chef”

Andy Harris, Executive Producer and Co-host previews the show.

The Danish-owned Danish Mill Bakery has been a family-owned tradition in Solvang for 63 years. “Arvid Petersen, the founder of Danish Mill Bakery Inc. finished his apprenticeship as a baker in 1931. Upon receiving his degree as a journeyman baker, he went to work for one of the finest bakeries in Copenhagen, Denmark. While working there he supplied the baked goods for King Christian X of Denmark. The family immigrated to the United States in 1957. On September 17th, 1960, the Danish Mill Bakery was opened in Solvang, California. Arvid’s son, Torben Petersen, learned from his father and build upon his father’s legacy, continued Danish Mill Bakery until 2020. Multi-faceted Danish entrepreneur (and Solvang resident) Rene Gross Kaerskov (with no previous bakery or confectionary experience) acquired the business in 2020 with the goal of delivering both a contemporary and a traditional Danish bakery experience to his customers. Danish Mill Bakery’s current Pastry Chef Henrik Gram was born and raised in Copenhagen in Denmark and has been working as a baker for more than 40 years.” Proprietor Rene Gross Kaerskov is our guest with a licorice ice cream in a waffle cone at the ready.

“The talented culinary team at Southern California’s luxury Terranea Resort in Palos Verdes with its one-of-a-kind Pacific oceanfront location have created memorable holiday dining experiences to delight destination travelers and local and regional family and friends – from a Breakfast with Santa to Christmas Day specials at various dining venues for tantalizing Christmas Eve and Day brunches and dinner buffets at catalina kitchen and lavish gourmet holiday dining at mar’sel, the resort’s signature restaurant. For local and destination travelers who love sharing fine dining with family and friends, Terranea also offers an appealing choice for festive New Year’s Eve culinary offerings from a luxurious Hollywood-themed extravaganza to a Winter Wonderland family dinner and more” Terranea Executive Chef, Andrew Vaughan, is our guide to all of Terranea’s varied and special Holiday dining options.

The 2nd year anniversary of notable Las Vegas-based food and entertainment journalist Al Mancini’s ambitious Neon Feast dining app is on the horizon. Lots of new features have now been added to the updated App. “Available now on app stores for both Apple and Android (as well as on Neon Feast), Neon Feast solves the “where to eat” dilemma for both visitors and locals with listings curated by dozens of local and nationally prominent food & beverage experts, searchable through a unique combination of filters and capabilities.” Al Mancini is our in-the-know guest with highlights of what’s new on the Vegas dining scene and then looking ahead to what’s notable on the horizon for 2024. Some of the current talk of the town on dining is about the high-end restaurants at the newly opened (and long-delayed) Fontainebleau on The Strip, the recreated Food Truck from “Chef – The Movie” at the Park MGM, a collaboration between Chef Roy Choi and Jon Favreau, and Zippy’s, a beloved fast-casual import from Hawaii known for their Chicken Katsu.

Chef Raphael Lunetta is presenting an enchanting Christmas Eve Feast at Lunetta in Santa Monica served family-style. Every table is served all items on the menu including the range of sides. The repast begins with a Charcuterie and Fromage Board. The Starters include a Warm Wild Mushroom Salad and Shrimp Cocktail with marinated cucumbers, yuzu kosho tomatillo and classic tomato cocktail sauce. The Mains are Maine Lobster Rigatoni, Almond Crusted John Dory and Tarragon Lemon Pepper Prime Rib. The range of Sides are aged gouda parmesan mashed potatoes, poached asparagus sherry mustard vinaigrette, herb potato gnocchi and farmers market roasted vegetables. Dessert is a festive Buche de Noel.  The feast is priced at $125 per guest. Chef Raphael Lunetta joins us with his Christmas Eve preview.

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 the fast-casual 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. The Holidays are here and stress-free Holiday cooking is always the ultimate objective. As a working chef Andrew has plenty of experience with cooking wisely for the Holidays for both demanding guests and discerning Family. Chef Andrew joins us with his continuing series of genuinely useful holiday cooking tips. For his finale before Christmas, Chef Andrew will explain the festive Italian-American tradition of The Feast of the Seven Fishes for Christmas Eve.

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

Renee Gross Kaerskov of Danish Mill Bakery in Solvang

The Danish-owned Danish Mill Bakery has been a family-owned tradition in Solvang for 63 years.

“Arvid Petersen, the founder of Danish Mill Bakery Inc. finished his apprenticeship as a baker in 1931. Upon receiving his degree as a journeyman baker, he went to work for one of the finest bakeries in Copenhagen, Denmark. While working there he supplied the baked goods for King Christian X of Denmark. In 1940 the Petersens started the Danish Mill Bakery in Copenhagen, Denmark. The family immigrated to the United States in 1957. On September 17th, 1960, the Danish Mill Bakery was opened in Solvang, California. Arvid’s son, Torben Petersen, learned from his father and build upon his father’s legacy, continued Danish Mill Bakery until 2020.”

Danish entrepreneur (and Solvang resident) Rene Gross Kaerskov (with no previous bakery experience) acquired the business in 2020 with the goal of delivering both a contemporary and a traditional Danish bakery experience to his customers.

“Danish Mill Bakery’s Pastry Chef Henrik Gram was born and raised in Copenhagen in Denmark and has been working as a baker for more than 40 years. Henrik received his apprenticeship as baker and has owned several of his own bakeries in Denmark until he immigrated to the United States in 2009. While working in Copenhagen he baked for H.M. Queen Margrethe II of Denmark and various Ambassadors.”

Rene Gross Kaerskov also operates two other authentic Danish dessert spots in Solvang. Newly opened by Rene next to the landmark Landsby Hotel on Solvang’s Mission Dr. is Brod & Kage (bread and cake.) It’s a mini version of Danish Mill Bakery featuring the most popular items. Also in Rene’s sweets portfolio is Aebleskivehuset, a Danish dessert shop featuring signature aebleskivers, house-made Danish ice cream flavors and handcrafted espresso drinks.

Rene Gross Kaerskov is our guest with a licorice ice cream in a waffle cone at the ready.

Andrew Vaughan of the Terranea Resort in Palos Verdes

“The talented culinary team at Southern California’s luxury Terranea Resort in Palos Verdes with its one-of-a-kind Pacific oceanfront location have created memorable holiday dining experiences to delight destination travelers and local and regional family and friends – from a Breakfast with Santa to Christmas Day specials at various dining venues for tantalizing Christmas Eve and Day brunches and dinner buffets at catalina kitchen and lavish gourmet holiday dining at mar’sel, the resort’s signature restaurant.”

“Serenely set at its one-of-a-kind location along the Pacific Ocean, Southern California’s luxurious Terranea Resort is a grand place to kiss 2023 a fond farewell and embrace 2024 with open, appreciative greetings. For local and destination travelers who love sharing fine dining with family and friends, Terranea offers an appealing choice for festive New Year’s Eve culinary offerings from a luxurious Hollywood-themed extravaganza to a Winter Wonderland family dinner and more.”

Terranea’s Executive Chef, Andrew Vaughan, is our guide to all of Terranea’s special Holiday dining options. Chef Vaughan has been working in Terranea’s kitchens for nine years.

Al Mancini of Neon Feast

The 2nd year anniversary of notable Las Vegas-based food and entertainment journalist Al Mancini’s ambitious Neon Feast dining app is on the horizon. Lots of new features have now been added to the updated App. “Available now on app stores for both Apple and Android (as well as on Neon Feast), Neon Feast solves the “where to eat” dilemma for both visitors and locals with listings curated by dozens of local and nationally prominent food & beverage experts, searchable through a unique combination of filters and capabilities.”

“The weekly “Food and Loathing” podcast created by Al Mancini is a savage journey into the stomach of the Las Vegas restaurant and bar scene – with occasional detours to explore some of the valley’s other decadent offerings (edible and otherwise).” Each week, veteran food writer Al Mancini offers the lowdown on what’s new, what’s hot and what’s delicious in America’s most glamorous culinary city. Al invites you into his insider conversations with the chefs, bartenders, journalists, and other experts who know where to go – and what to order when you get there.”

Al Mancini is our in-the-know guest with highlights of what’s new on the Vegas dining scene and then looking ahead to what’s on the horizon for 2024. Some of the current talk of the town on dining is about the high-end restaurants at the newly opened (and long-delayed) Fontainebleau on The Strip, the recreated Food Truck from “Chef – The Movie” at the Park MGM, a collaboration between Chef Roy Choi and Jon Favreau, and Zippy’s a beloved fast-casual import from Hawaii known for their Chicken Katsu. Also the debut of Peter Luger Steak House (from Brooklyn) at Caesars Palace.

Raphael Lunetta of Lunetta All Day

Chef Raphael Lunetta is presenting an enchanting Christmas Eve Feast at Lunetta in Santa Monica served family-style. Every table is served all items on the menu including the range of sides. The repast begins with a Charcuterie and Fromage Board. The Starters include a Warm Wild Mushroom Salad and Shrimp Cocktail with marinated cucumbers, yuzu kosho tomatillo and classic tomato cocktail sauce.

The Mains are Maine Lobster Rigatoni. Almond Crusted John Dory and Tarragon Lemon Pepper Prime Rib. The range of Sides are aged gouda parmesan mashed potatoes, poached asparagus sherry mustard vinaigrette, herb potato gnocchi and farmers market roasted vegetables. Dessert is a festive Buche de Noel. The feast is priced at $125 per guest.

Chef Raphael Lunetta joins us with his Christmas Eve preview.

Chef Andrew Gruel of Big Parm and the Calico Fish House

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 the fast-casual 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.

The Holidays are here and stress-free Holiday cooking is always the ultimate objective. As a working chef Andrew has plenty of experience with cooking wisely for the Holidays for both demanding guests and discerning Family. Chef Andrew joins us with his continuing series of genuinely useful holiday cooking tips. For his finale before Christmas, Chef Andrew will explain the festive Italian-American tradition of The Feast of the Seven Fishes for Christmas Eve.

Podcasts

Segment One: Show Preview with Executive Producer & Co-Host Andy Harris
Segment Two: Danish Mill Bakery, Solvang, with Proprietor Rene Gross Kaerskov Part One
Segment Three: Danish Mill Bakery, Solvang, with Proprietor Rene Gross Kaerskov Part Two
Segment Four: Terranea Resort, Rancho Palos Verdes, for the Holidays with Executive Chef Andrew Vaughan
Segment Five: Al Mancini, creator of “Neon Feast” dining App for Las Vegas and “Food and Loathing” Podcast Part One
Segment Six: Al Mancini, creator of “Neon Feast” dining App for Las Vegas and “Food and Loathing” Podcast Part Two
Segment Seven: Chef Raphael Lunettea, Proprietor, Lunetta, Santa Monica
Segment Eight: Co-Host and Chef Andrew Gruel with “Ask the Chef”

Show 8: December 8, 2012: Chef Scott Conant

Scott Conant of Scarpetta and Food NetworkChef Scott owns the highly acclaimed Scarpetta in New York and the Scarpettas in Miami Beach, Toronto, Las Vegas, and in Beverly Hills at The Montage. You also know him from Food Network’s “Chopped” where he presides as one of the regular celebrity judges.

Scott joined the show to talk about the wonderful Italian-American tradition for Christmas Eve of “The Feast of the Seven Fishes” which is a personal favorite of his. Traditionally most of the dishes are fried but he likes to get a little grilled octopus on the menu, too.

December 8: Thomas Keller, Wild Things Seafood, Scott Conant, Chef Race Champion

Podcasts

Segment One: Jet Tila on Fresh Seafood
Segment Two: Thomas Keller of the Thomas Keller Restaurant Group
Segment Three: Jeff Moore – President of International Pacific Seafoods (parent of Wild Things Seafood.)
Segment Four: Gisele Perez
Segment Five: Chef Scott Conant
Segment Six: Stan Frazier

Wild Things Seafood in FullertonWe’re broadcasting live this morning from the Wild Things Seafood plant in Fullerton. (Easy to get to via the Freeways.) It’s there BIG annual Holiday sale. The highest quality seafood and steaks are available at very special prices. If you’re there during our broadcast between 10:30 a.m. and Noon you’ll get an extra $10 off your order!

The festivities include informative cooking demos, tastings, AM 830 KLAA giveaways, and great recipes.

(866) 360-FISH (3474) for directions.

Chef Jet has an extensive background in seafood and is an accomplished amateur angler. He’ll be talking Seafood 411 basics to get the conversation going.

Chef Thomas Keller of Bouchon, per se and French LaundryWe’re thrilled to welcome Thomas Keller to the show. He’s probably the most talked about chef in the country. His restaurants, The French Laundry, per se, and Bouchon (the original in Yountville, the Napa Valley,) have earned an impressive 7 Michelin Stars!

Chef Keller is just completing an extensive book tour in support of The Bouchon Bakery Cookbook.

On Monday evening, December 10th he’s signing books at Williams-Sonoma in Beverly Hills. On the evening of December 11th he’s encoring in Orange County at the Williams-Sonoma in South Coast Plaza.

Jeff Moore is the President of International Pacific Seafoods (the corporate parent of Wild Things Seafood.) He’s a recognized authority on all things seafood including responsible and sustainable practices. He’s much in demand nationally as a highly articulate speaker representing the Industry. He also teaches food service suppliers how to merchandise seafood to their own customers.

Jeff will be joining us to tell you what you need to know about the recent headline stories regarding the mislabeling of seafood products at the retail level.

Oysters Rockefeller is a classic celebratory Holiday dish which originated at the legendary Antoine’s in New Orleans which opened in 1840. New Orleans native Gisele Perez who writes for OKRA, the official magazine of the Southern Food and Beverage Museum, revisited the classic Oysters Rockefeller at Antoine’s last spring and will share her thoughts.

New Orleans food writer Tom Fitzmorris (Hungry Town, A Culinary History of New Orleans) has developed a well-researched replica recipe for Antoine’s Oysters Rockefeller because Antoine’s keeps the original under wraps as a carefully protected Family secret. Gisele reports it took him 50 tries to match the flavor of the Antoine’s recipe. An Antoine’s insider regards the Fitzmorris recipe as “embarrassingly close” to the genuine menu item as served at Antoine’s!

“The Feast of the Seven Fishes” is a classic Italian and Italian-American tradition for Christmas Eve dinner.

Scott Conant of Scarpetta and Food NetworkCelebrity chef Scott Conant of Food Network’s “Chopped” and “24 Hour Restaurant Battle” joins us from Las Vegas to discuss this delightful tradition.

Conant’s flagship restaurant in Manhattan is Scarpetta but way out West we know him for the Scarpetta at The Montage Beverly Hills and a Scarpetta in the Cosmopolitan in Las Vegas as well as D.O.C.G. Enoteca, a wine bar.

We’ve been following “Chef Race: U.K. vs. U.S.” since it’s debut on BBC America on Oct. 2nd. 16 chefs (half Brits & half Americans) competed in difficult challenges along the way as they raced across the country from Santa Monica to New York. At the end one chef was left standing and was awarded a cool $100,000 for the effort. Jamie Oliver, “The Naked Chef,” himself executive produced the series.

That winning chef was Newport Beach’s own, Stan Frazier, who is a drummer in the rock band Sugar Ray. He also has an ownership interest in A Restaurant on Pacific Coast Highway in Newport Beach. He was clearly the wild card contestant. Stan will be our guest. Go USA!

Podcasts

Segment One: Jet Tila on Fresh Seafood
Segment Two: Thomas Keller of the Thomas Keller Restaurant Group
Segment Three: Jeff Moore – President of International Pacific Seafoods (parent of Wild Things Seafood.)
Segment Four: Gisele Perez
Segment Five: Chef Scott Conant
Segment Six: Stan Frazier