Show 342, September 28, 2019: Executive Chef / Proprietor Eric Bost of auburn

Chef Eric Bost of Auburn in Los Angeles on Melrose“Chef Eric Bost’s (République, Guy Savoy, Alain Ducasse) debut restaurant, auburn, juxtaposes the higher echelon of traditional fine dining with an emphasis on guest exploration and conviviality while paying homage to Los Angeles’ uninhibited culinary identity in a space designed with honest materials by local makers.”

“The menu is based on a unique perspective of a multiple course format, built around guest liberty and the absence of strict rules. Diners are encouraged to guide their own experience, allowing freedom and flexibility, while stripping away formality. In contrast to our main dining menu, the bar offers a fully à la carte selection, maintaining the same culinary philosophy while contributing an entirely different way to enjoy auburn.”

We gently pull Chef Eric away from his busy kitchen for a chat.

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Show 317, March 30, 2019: Tom Cross, Hotel Manager, The Westin Hapuna Beach Resort, Hawaii

Tom Cross of the Westin Hapuna Beach ResortPresented by the Kona Cacao Association, the 2019 Big Island Chocolate Festival (8th Annual) is an annual fundraiser that benefits five local non-profits and Hawaii cacao farmers. This fun, participatory and engaging two-day festival is set for April 26th & 27th at The Westin Hapuna Beach Resort on Hawaii Island’s Kohala Coast.

Tom Cross is the Hotel Manager for our accommodating host, The Westin Hapuna Beach Resort, which last year completed an ambitious $50 million renovation. It’s part of the renown Mauna Kea Resort on the Island of Hawaii.

Their signature fine-dining restaurant housed in its own building on the lush property is Meridia. The views of the picture postcard white sandy beach and ocean at Sunset are spectacular. The chef of Meridia, Chris Galindo, will be a guest on the show on Saturday morning, April 27th when we’re live from The Big Island Chocolate Festival.

Tom previews The Festival’s sweet indulgences for us.

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Show 314, March 9, 2019: Restaurant 917 at Porsche Experience Center Los Angeles (Carson)

Matt LeeWith stunning views of the track at Porsche Experience Center Los Angeles, Restaurant 917’s sleek and modern setting echoes Porsche’s world class design aesthetic. The name and décor were inspired by the legendary 917 race car. The food and beverage is champion caliber, too. It’s located on the second floor to enhance the vistas.

Restaurant 917’s refined yet approachable seasonal menu is composed of ingredient-driven dishes that merge diverse flavors, inventive techniques and playful compositions.

A special fine-dining experience worthy of a special trip or serving as the perfect finish to an adrenaline-packed day, it is also an unforgettable venue for special celebrations and meetings.

Formerly the Executive Chef for the Restaurant at the Getty, Matt Lee has a quiet passion for culinary integrity and innovation. His exquisite eye for detail is evident in everything from his careful flavor composition to the stunning and playful visual presentation of each element on the plate. At 917, his facility with fresh, locally caught fish and other seafood complements his mastery of more traditional steak, chicken, and pork offerings, which he tends to balance with a bright vegetable accompaniment.

Oliver AlexandreOriginally from Nîmes, France, General Manager Oliver Alexandre holds dual MBA degrees in hospitality and tourism management as well as international hotel management, giving him a deep understanding of fine dining operations. Oliver brings a wealth of diverse experience to Restaurant 917 including an innate skill for hospitality and a passion for creating unique and memorable guest experiences.

Restaurant 917 offers Lunch on Tuesday through Saturday from 11:00 a.m. to 2:30 p.m. and Dinner on Thursday, Friday and Saturday from 5 to 8:00 p.m.

Restaurant 917’s Executive Chef Matt Lee and General Manager Oliver Alexandre join us.

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Show 287, August 25, 2018: FOODBEAST’s SPAM Restaurant Month

Geoff KutnickFor the entire month of August, FOODBEAST is bringing you SPAM® Restaurant Month! This month-long event showcases the versatility of SPAM® and its place on the restaurant scene nationwide, from fast-casual to fine dining concepts. Think $100 Gold SPAM® Musubis in San Francisco to SPAM® Tamales in Orlando.

FOODBEAST has curated an impressive lineup of concepts across the United States to share their SPAM® creations. Each item is what FOODBEAST likes to call ‘FOODBEAST Approved’ for taste, creativity and newsworthiness, pushing restaurants to unprecedented lengths of SPAM® innovation.

FOODBEAST’s Geoff Kutnick opens the tin for us on these wild chef-driven creations.

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Show 257, January 20, 2018: Co-Host Chef Andrew Gruel, Slapfish Restaurant Group

Andy Harris and Andrew Gruel at the Fifth Anniversary of the SoCal Restaurant ShowOur always informed Co-Host, Chef Andrew Gruel, shares (and explains) in his continuing series hospitality business trends he sees for 2018.

Here’s a real hot button issue…One of the major credit card companies, in a test, is incentivizing restaurants to use credit cards exclusively for payment. No cash accepted sat all…

Is a cashless restaurant really good hospitality? Is there any difference in acceptance of this policy ranging from a quick service spot to a fine dining establishment?

Chef Andrew has had recent experience with this in the fast-casual sphere and shares his first-hand observations. He listened to his guests and then responded accordingly.

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Show 256, January 13, 2018: Co-Host Chef Andrew Gruel, Slapfish Restaurant Group

Andrew Gruel at the AM830 KLAA StudiosOur always dynamic Co-Host, Chef Andrew Gruel, is back in-studio from his recent adventures in Park City, Utah where he has just debuted the third Slapfish in Utah. Chef Andrew will share (and explain) some important hospitality business trends he sees for 2018.

Is delivery a growing trend for better restaurants? Is ticketing (and paying in advance) for fine dining a viable business model? This is another chapter of his conversation continued from the previous weeks.

Next week is a discussion of the “cashless” restaurant. Is this good for promoting welcoming hospitality?

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Show 255, January 6, 2018: Co-Host Chef Andrew Gruel, Slapfish Restaurant Group

Andrew and William GruelOur always dynamic Co-Host, Chef Andrew Gruel, is back in-studio from his adventures in Park City, Utah where he has just debuted the third Slapfish in Utah. Chef Andrew will share (and explain) some important hospitality business trends he sees for 2018.

Where is fine-dining headed? Where is the labor pool of tomorrow coming from? Is the restaurant business over-seated?

This is Part 3 of his spirited conversation continued from the previous two weeks.

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Show 254, December 30, 2017: Co-Host Chef Andrew Gruel, Slapfish Restaurant Group

Andy Harris and Andrew Gruel at the Fifth Anniversary of the SoCal Restaurant ShowOur dynamic Co-Host, Chef Andrew Gruel, connects from Park City, Utah where he has just debuted the third Slapfish in Utah. For Friday’s opening festivities the first 100 guests in line were treated to a full menu-sized Lobster Roll. Happy Holidays, indeed…

Chef Andrew will share (and explain) some important hospitality business trends he sees for 2018. Where is fine-dining now headed? What impact will the California increase in minimum wage have of the hospitality industry?

This is Part 2 of his intriguing conversation continued from last week.

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Show 253, December 23, 2017: Co-Host Chef Andrew Gruel

Andrew and William GruelOur Co-Host, Chef Andrew Gruel, joins us from Park City, Utah where he has just debuted the third Slapfish in Utah. Chef Andrew will share (and explain) some important hospitality business trends he sees for 2018.

It’s a challenging time for the restaurant business at all levels from fast casual to fine-dining. The next tax laws will impact hospitality, too.

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Show 252, December 16, 2017: Cary Hardwick, Co-Founder, Spaghettini Seal Beach

Cary Hardwick of SpaghettiniNext year Spaghettini in Seal Beach celebrates its 30th anniversary of success. It’s a big establishment. Unusually it’s part fine-dining and also a popular entertainment venue. It’s famous for its long-running, 5-hour Smooth Jazz Sunday Brunch.

Since 1988, this visionary partnership has created a unique blend of taste and entertainment in Southern California. Leading Southern California restaurateurs Laurie Sisneros and Cary Hardwick have realized a meeting place for L..A and Orange counties in their award-winning restaurant – Spaghettini Fine Dining and Entertainment.

Located just off the 405 Freeway at Seal Beach Blvd., Spaghettini features exceptional Northern Italian cuisine and top name entertainment.

Serving up the tasty history along with a Spaghettini Sparkling Wine toast is Co-Founder & Managing Partner Cary Hardwick.

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