Show 470, April 16, 2022: Chef & Co-Host Andrew Gruel of Slapfish with “Ask the Chef”

Chef Andrew Gruel of the Slapfish Restaurant Group

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.

Farmed seafood, raised sustainably, is a good path for the United States to increase domestic production. Farming fish has moved inland which is a positive development. Chef Andrew will explain the benefits of both ocean-based aquaculture and the developing land-based aquaculture. Chef Andrew suggests it’s the future and also a practical way to get more nutrition-rich, fresh seafood on America’s tables.

Show 193, October 15, 2016: Katie Chin, Chinese food authority and best-selling author

Katie ChinCulinary celebrity Katie Chin is a prominent Chinese food expert and best-selling author. Her newest cookbook is Katie Chin’s Everyday Chinese Cookbook: 101 Delicious Recipes from My Mother’s Kitchen. The book pays homage to Katie’s late Mother, the legendary chef and restaurateur, Leeann Chin.

Author Katie Chin’s love of cooking blossomed at an early age—watching and later helping her renowned mother, Leeann Chin, prepare delicious Chinese dishes in her popular restaurants. Born in China, Leeann was an award-winning restaurateur and author revered for her ability to demystify Chinese cooking for the American home cook. Katie inherited her mom’s passion and talent, and has become a respected food writer and television personality in her own right. Sadly, Leeann passed away in 2010, but her recipes live on. Katie is eager to share her mother’s food legacy with you in this book—an homage to Leeann’s mastery of all that Chinese cooking has to offer.

This treasury of family recipes includes many unique dishes that Leeann developed during a six-decade career in the food business, including time-honored classics that she herself learned from her mother in China. Some dishes reflect Leeann’s Chinese-American childhood or are recipes which Katie and Leeann developed while together. Others are creations that Katie has developed more recently. Woven throughout the book are fond memories and anecdotes from Katie’s childhood, always involving cooking and eating with her mom.

Katie Chin is our guest.


Show 66, March 22, 2014: Host Jet Tila and Producer Andy Harris

Chef Jet and Producer Andy preview the show.

Chef Brooke Williamson of Hudson House and The Tripel is back with us. Her latest venture, Playa Provisions, is about to debut. In Laguna Beach we’re checking in with Executive Chef Josh Severson at the booming Selanne Steak Tavern.

The Grand Central Market in Downtown Los Angeles is the grandfather of food halls in the area. Exciting things are going on there with the arrival of distinctive new food businesses. We’re continuing with our preview of EAT LBC, Long Beach’s first ever restaurant week set for March 30th through April 5th.

The Food Network celebrated its 20th Anniversary last year. That’s a lot of history. We’ll be talking about the early days of FN with one of their original show hosts.

Also on the menu is another information segment with our resident meat expert. We’ll discuss wet and dry aging and other meaty matters.

The hit of the just concluded Natural Products Expo West in Anaheim was a new cold-brewed coffee from Blue Bottle Coffee. The founder of Blue Bottle Coffee is with us to explain.

All of this and lots more incredible deliciousness on Saturday’s show!

January 25: South Coast Collection, Carla Hall, Roger Havot, Sanford D’Amoto, Chefs to the Max


Segment One: Host Jet Tila and Producer Andy Harris
Segment Two: Anais Tangie, Marketing Coordinator, SoCo and The Mix
Segment Three: Chef Carla Hall, ABC’s “The Chew,” “Bravo’s “Top Chef ,” and Carla Hall Petit Cookies
Segment Four: Roger Hayot, Executive Chef, J. Nichols Kitchen Part One
Segment Five: Roger Hayot, Executive Chef, J. Nichols Kitchen Part Two
Segment Six: Sanford D’Amato, founder and former Executive Chef of the award-winning Sanford restaurant, Milwaukee, WI
Segment Seven: Al Mancini, Las Vegas-based food journalist and co-author of Eating Las Vegas guidebook for 2011, 2012, and 2013
Segment Eight: Chef Jet Tila and Producer Andy Harris of “SoCal Restaurant Show”

Chef Jet and Producer Andy preview the show.

Chef jet Tila and Alton BrownFood Network’s “Cutthroat Kitchen” with host Alton Brown is back on Sunday nights for Season 2. Our own Chef Jet Tila is the most frequently appearing solo judge on this tough competition show that requires strategy as well as cooking chops. Look for Jet’s new episodes starting in February.

On Friday morning, January 31st catch Chef Jet on NBC’s “Today Show” in the 9:00 a.m. hour PST. He’s sharing his recipe for Peking Duck Sliders for Chinese New Year and The Big Game!

ABC’s “The Chew’s,” Carla Hall, is back with us talking about the very special Culinary Concert she is doing at Zov’s Bistro in Tustin on Sunday, February 9th to benefit the scholarship fund of The James Beard Foundation. “Hootie Hoo”…You’ll meet Sandy D’Amato, a kid from Milwaukee, who grew up to become one of the most outstanding chefs in America. Chef Roger Hayot joins us. You may not know his name but you really should. In the 90s Chef Roger had one of the most acclaimed restaurants in L.A. Now he’s quietly making waves again at a hidden gem of a neighborhood place in Marina del Rey.

All of that and lots more incredible deliciousness on the “SoCal Restaurant Show.”

The first Saturday of last October we were live at South Coast Collection (SoCo) and The Mix in Costa Mesa for the first Patchwork Show: Edible Edition.

Anais TangieWe showcased the growing collection of outstanding boutique food businesses and restaurants there. The SoCo and Mix’s Marketing Coordinator, Anais Tangie, joins us to talk about the new additions and what’s soon on the way. Think handcrafted artisanal chocolates and also a one-of-kind cocktail education and tools-of-the-trade store owned by a master bartender…

Carla HallFood fans know Chef Carla Hall as the “Hootie Hoo” lady and fan favorite from multiple seasons of Bravo’s “Top Chef.” She is now the co-host of ABC’s daytime lifestyle series, “The Chew.” Last month “The Chew” celebrated their 500th episode and the show continues to gain in popularity. Carla also is the author of Cooking with Love: Comfort Food That Hugs You, newly available in paperback.

Carla is being honored by Zov Karamardian of Zov’s Bistro in Tustin at her Culinary Concert to benefit the James Beard Foundation on Sunday, February 9th.

That Sunday Carla and Zov will conduct a highly entertaining, interactive cooking class for the guests followed by a lavish lunch. Carla will be available to sign copies of her book and interact with the guests. It all starts at Noon.

Pastry Chef to the Stars and a multiple James Beard Award-winner, Sherry Yard, is the celebrity MC.

For more info and to make reservations please call 714.838.8855 ext. 21

Carla is represented in Saveur’s 100 which is the current January/February issue. Item 13 on the list is Carla’s suggestion of Lemon Olive Oil.

Roger Hayot of J. Nichols KitchenIn 1987 the Authentic Café opened on Beverly Blvd. near CBS’s Television City in the Fairfax District of Los Angeles. It was the inspiration of Chef Roger Hayot who was mentored by his prior employer, David Overton, the creator of The Cheesecake Factory. It was initially a small place and from Day 1 they had lines of patient guests out the door…Eventually they expanded into the space next-door to accommodate the strong demand.

Roger’s always intriguing menu was inspired by the cuisines of the American Southwest, Latin America, Asia, and the Mediterranean. He used authentic global ingredients which was unusual at the time. Thai fish sauce was one of his regular ingredients. The exotic appeal of his cooking was always balanced by its hominess.

He had the honor of cooking at The James Beard Foundation in New York.

There is a new chapter to Chef Roger Hayot’s inspirational cooking story in Los Angeles so we continue.

Mezze Plate at J. Nichols KitchenIn 2012 Roger moved into the Executive Chef position at J Nichols Kitchen in Marina del Rey. This originally opened as Nichols Family Restaurant in 1974 as a friendly, neighborhood coffee shop with reasonable prices and big portions. When the founders’ son and daughter took over the operation they faced a dilemma. The retail center they were in was about to undergo a major renovation (and upscaling) and their clientele was aging and the younger crowd wasn’t patronizing them. The Nichols made the tough decision to remodel and reposition themselves as a destination neighborhood restaurant with more serious food and no snootiness. That’s a major transition…

The first 6 months of the new concept was a bit rocky. The seniors didn’t like the new menu or pricing and the Millennials thought it was still a coffee shop. A lot of guest confusion…Chef Roger joined the team in progress with the mission of improving the food and consistency. Over the last 18 months that has happened and the successful transition accomplished! A great turnaround story…

Virtually everything is now made from scratch from the pizza dough (3-day process) to the fruit preserves served at breakfast. Chef Roger takes the time to make his own biscuits (very popular) as well as flavorful premium sausages. He has his own smoker. All the desserts are house-prepared. The novel Greek Yogurt Cheesecake is perhaps Chef Roger’s tribute to The Cheesecake Factory. It’s light, has a graham cracker crust, crushed pistachios, and a honey drizzle. Yum…

Sanford D'AmotoGood Stock: Life on Low Simmer was written by Sanford “Sandy” D’Amato, one of America’s most respected chefs and restaurateurs. It is a special memoir of a life in cooking that weaves more than 80 recipes and both personal and food photos in a beautiful and engaging way.

Chef D’Amato tells his life story in brief episodes that are keyed to more than 80 of this James Beard Award-winning chef’s favorite recipes.

Sanford, the restaurant D’Amato opened in his native Milwaukee in 1989 (in the space that once housed his grandfather’s grocery store,) has long been one of the highest rated restaurants in America.

D’Amato and his wife, Angie, currently split their time between Milwaukee and their mini-farm in Hatfield, MA, where they are preparing to open a cooking school (also called Good Stock.)

If you really want to understand what it takes to be a successful, career executive chef this is the book for you. It’s also highly entertaining and a fascinating read. Chef Sandy’s encounters with the legendary Julia Child over the years are priceless.

Max JacobsonMax Jacobson is a serious food journalist who relocated to Las Vegas from Southern California in 1999 to cover the burgeoning dining scene there. Southern Californians remember his coverage of the Orange County dining scene for The Los Angeles Times. He is currently Vegas Seven’s restaurant critic. His colleagues have great respect for him.

Two days before Christmas 2013, Jacobson was struck by a hit-and-run driver while he was in a crosswalk. He sustained severe brain trauma from the accident. He remains hospitalized in serious condition and his prognosis is uncertain.

Chefs to the Max benefit for Max Jacobson at RX Boiler RoomIn true hospitality industry fashion a group of prominent, celebrity chefs have joined together to launch the Chefs to the Max fundraising series to assist with Max Jacobson’s horrendous medical expenses.

The first dinner was January 19th at Chef Rick Moonen’s Rx Boiler Room at Mandalay Place on the Las Vegas Strip. The evening raised an impressive $275,799.

Fellow Las Vegas-based food journalist, Al Mancini, joins us to talk about the Chefs to the Max benefits and working with Max. Al and Max collaborated (with a third Las Vegas-based restaurant writer) on the three editions of the very popular Las Vegas dining guidebook series, Eating Las Vegas.

Republique Restaurant in Los AngelesLet’s talk food…Chef Jet and Producer Andy share some of their recent dining adventures.

Jet has experienced the much talked-about Republique with Walter Manzke and Chef Margarita Manzke behind the stoves at the former Campanile space. Andy has dined at Downtown’s Orsa & Winston, the new fine-dining spot from Josef Centeno (Bar Ama & Baco Mercat.)


Segment One: Host Jet Tila and Producer Andy Harris
Segment Two: Anais Tangie, Marketing Coordinator, SoCo and The Mix
Segment Three: Chef Carla Hall, ABC’s “The Chew,” “Bravo’s “Top Chef ,” and Carla Hall Petit Cookies
Segment Four: Roger Hayot, Executive Chef, J. Nichols Kitchen Part One
Segment Five: Roger Hayot, Executive Chef, J. Nichols Kitchen Part Two
Segment Six: Sanford D’Amato, founder and former Executive Chef of the award-winning Sanford restaurant, Milwaukee, WI
Segment Seven: Al Mancini, Las Vegas-based food journalist and co-author of Eating Las Vegas guidebook for 2011, 2012, and 2013
Segment Eight: Chef Jet Tila and Producer Andy Harris of “SoCal Restaurant Show”

Show 37, August 3, 2013: Kevin West, food blogger and journalist

Kevin WestCanning, pickling, and preserving has really taken off in local home kitchens. Food journalist Kevin West, a certified food preserver, has just launched Saving the Season : A cook’s guide to home canning, pickling, and preserving from Knopf. In addition to the expected recipes West has mini profiles of his favorite farmers and farm adventures from across the country as part of the book. The recipes are thoughtfully organized by the season.

Kevin is at The Beverly Hills Farmers Market on Sunday, August 4th as part of Pickle Fest. He’ll be signing the book there from 9 to 10:45 a.m.

The block-wide ethnic food court at the historic Grand Central Market (dating back to 1896) in Downtown Los Angeles is undergoing a renaissance. Kevin West is consulting on that effort to bring exciting, one-of-a-kind distinctive food businesses to the Market. It’s already happening…