Show 508, January 21, 2023: Show Preview with Executive Producer & Co-Host Andy Harris

Chef Rich Mead is the proprietor of Farmhouse at Rogers Gardens in Corona del Mar. Chef Rich’s seasonal menus feature ingredients sourced from local and sustainably focused farmers and purveyors. Sunday Brunch in the Gardens is a celebratory Orange County tradition. Farmhouse will also be a participating restaurant in the upcoming Orange County Restaurant Week set for March 5th to 11th. Chef Rich Mead takes a break from his regular Saturday morning sourcing trip at the Santa Monica Farmers Market to join us.

“The Santa Ynez Valley’s creative culinary culture has long been at the heart of its wine country experience, but its wide range of flavors are never more accessible than during Santa Ynez Valley Restaurant Weeks. Restaurant Weeks has returned for the 13th consecutive year, January 16 to 31, once again showcasing the region’s culinary bounty — and the perfect Santa Ynez Valley wines to pair with it — with a variety of special three-course prix fixe price menus.” Shelby Sim (President and CEO of Visit Santa Ynez Valley) is our guest highlighting Santa Ynez Valley Restaurant Weeks.

“The city-wide 2nd annual Long Beach Black Restaurant Week will take place January 22-29, 2023. Long Beach Black Restaurant Week will be an avenue to bring everyone to the table, from all walks of life, to showcase the city’s diverse Black food scene. Organized by Long Beach Food & Beverage, a California registered 501(c)3 non-profit, Long Black Restaurant Week is an eight day, city-wide event devoted to celebrating African, African American, and Caribbean fare in and around Long Beach. The event also seeks to highlight Black-owned food businesses as well as Black chefs and bartenders.” One of the participating restaurant pop-ups is Miller Butler known for their fresh pasta and wood-fire oven cooked pizzas. We’ll meet Co-Founder and pizzaiolo Ahmed Jamal Butler.

We’re delighted to welcome prominent food journalist Farley Elliott back to the show. Farley is the Senior Editor of the widely read Eater LA, covering the daily restaurant news beat in Los Angeles, Orange County and environs. He’s also the author of Los Angeles Street Food: A History From Tamaleros to Taco Trucks, a book about the long, winding saga of street food in Los Angeles. Find him all over the internet. We’ll discuss, among other delectable topics, the Michelin California Guide and its importance to recognized restaurants.

Our own Chef Andrew Gruel the Founder of Big Parm (New Jersey-style pizza), Two Birds and the just soft-opened, full-service Calico Fish House (on Pacific Coast Highway in Huntington Beach) provides another timely and informative “Ask the Chef” segment where Chef Andrew responds to listeners thoughtful inquiries. Locally caught California Halibut is now in season. Chef Andrew provides an over view. What’s a Ghost and/or a Virtual Kitchen? Chef Andrew explains the differences between Food Halls, Virtual Kitchens / Ghost Kitchens and the multiple hybrid variations utilizing components of each. They are here to stay in one form or another.

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

Show 508, January 21, 2023: Chef Andrew Gruel, Co-Host, with “Ask the Chef”

Chef Andrew Gruel of Big Parm and the Calico Fish House

Our own Chef Andrew Gruel the Founder of Big Parm (New Jersey-style pizza), Two Birds and the and the just soft-opened, full-service Calico Fish House (in Huntington Beach) provides another timely and informative Ask the Chef segment where Chef Andrew responds to listeners thoughtful inquiries.

Locally caught California Halibut is now in season. Chef Andrew provides a salivating overview.

What’s a Ghost and/or a Virtual Kitchen? Chef Andrew explains the differences between Food Halls, Virtual Kitchens / Ghost Kitchens and the multiple hybrid variations utilizing components of each. They are clearly here to stay in one form or another..

Chef Andrew and Lauren Gruel have a new fast casual concept, Burger 101, coming soon to the 2-level, Kitchen United complex on the 3rd St. Promenade in Santa Monica. It’s Chef Andrew’s version of a value-priced, honest burger (and loaded fries) using quality ingredients including a premium burger patty sourced from West Coast Prime Meats. He’ll also launch a casual Mexican concept there, Lolo’s Tacos, specializing in clean and simple tacos, burritos and standout specialty sauces.

January 21: Farmhouse at Rogers Gardens, Santa Ynez Valley Restaurant Weeks, MillerButler, Farley Elliott of Eater LA

Podcasts

Segment One: Show Preview with Executive Producer & Co-Host Andy Harris
Segment Two: Chef / Proprietor Rich Mead, Farmhouse at Roger’s Gardens
Segment Three: Santa Ynez Valley Restaurant Weeks with Shelby Sim, President / CEO of Visit the Santa Ynez Valley
Segment Four: Long Beach Black Restaurant Week with Pizzaiolo Ahmad Jamal Butler of Miller Butler Part One
Segment Five: Long Beach Black Restaurant Week with Pizzaiolo Ahmad Jamal Butler of Miller Butler Part Two
Segment Six: Farley Elliott, Senior Editor, Eater Los Angeles Part One
Segment Seven: Farley Elliott, Senior Editor, Eater Los Angeles Part Two
Segment Eight: Chef Andrew Gruel, Co-Host, with “Ask the Chef”

We’re previewing the show with Executive Producer & Co-Host Andy Harris.

Chef Rich Mead is the proprietor of Farmhouse at Rogers Gardens in Corona del Mar. Chef Rich’s seasonal menus feature ingredients sourced from local and sustainably focused farmers and purveyors. Sunday Brunch in the Gardens is a celebratory Orange County tradition. Farmhouse will also be a participating restaurant in the upcoming Orange County Restaurant Week set for March 5th to 11th. Chef Rich Mead takes a break from his regular Saturday morning sourcing trip at the Santa Monica Farmers Market to join us.

“The Santa Ynez Valley’s creative culinary culture has long been at the heart of its wine country experience, but its wide range of flavors are never more accessible than during Santa Ynez Valley Restaurant Weeks. Restaurant Weeks has returned for the 13th consecutive year, January 16-31, once again showcasing the region’s culinary bounty — and the perfect Santa Ynez Valley wines to pair with it — with a variety of special three-course prix fixe price menus.” Shelby Sim (President and CEO of Visit Santa Ynez Valley) is our guest highlighting Santa Ynez Valley Restaurant Weeks.

“The city-wide 2nd annual Long Beach Black Restaurant Week will take place January 22-29, 2023. Long Beach Black Restaurant Week will be an avenue to bring everyone to the table, from all walks of life, to showcase the city’s diverse Black food scene. Organized by Long Beach Food & Beverage, a California registered 501(c)3 non-profit, Long Black Restaurant Week is an eight day, city-wide event devoted to celebrating African, African American, and Caribbean fare in and around Long Beach. The event also seeks to highlight Black-owned food businesses as well as Black chefs and bartenders.” One of the participating restaurant pop-ups is MillerButler known for their fresh pasta and wood-fire oven cooked pizzas. We’ll meet Co-Founder and pizzaiolo Ahmed Jamal Butler.

We’re delighted to welcome food journalist Farley Elliott back to the show. Farley is the Senior Editor of the widely read Eater LA, covering the daily restaurant news beat in Los Angeles, Orange County and environs. He’s also the author of Los Angeles Street Food: A History From Tamaleros to Taco Trucks, a book about the long, winding saga of street food in Los Angeles. Find him all over the internet at @overoverunder. We’ll discuss, among other delectable topics, the Michelin California Guide and its importance to recognized restaurants.

Our own Chef Andrew Gruel the Founder of Big Parm (New Jersey-style pizza), Two Birds and the soon to launch, full-service Calico Fish House (in Huntington Beach) provides another timely and informative “Ask the Chef” segment where Chef Andrew responds to listeners thoughtful inquiries. What’s a Ghost and/or a Virtual Kitchen? Chef Andrew explains the differences between Food Halls, Virtual Kitchens / Ghost Kitchens and the multiple hybrid variations utilizing components of each. They are here to stay.

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

Rich Mead of Farmhouse at Rogers Gardens

Chef Rich Mead is the proprietor of Farmhouse at Rogers Gardens in Corona del Mar. Chef Rich’s seasonal menus feature ingredients sourced from local and sustainably focused farmers and purveyors. Sunday Brunch in the Garden is a now a celebratory Orange County tradition. Chef Rich Mead takes a break from his regular Saturday morning sourcing trip at the Santa Monica Farmers Market to join us.

“During his nearly four decades of culinary expertise, Chef Rich Mead has cultivated relationships with the highest regarded local sustainable farms, allowing him to create the freshest menus using locally sourced, seasonal ingredients and specially grown vegetables. In 2016, after years of planning, Chef Mead unveiled a unique and sustainable field-to-fork dining experience at Farmhouse, located within Roger’s Gardens. Nestled on over 6 acres in the garden-like setting, Farmhouse features exclusive wines, craft beers, signature cocktails, artisan refreshments and a healthy based seasonal cuisine.”

Farmhouse will also be a participating restaurant in the upcoming Orange County Restaurant Week set for March 5th to 11th.

Shelby Sim of the Santa Ynez Valley

“The Santa Ynez Valley’s creative culinary culture has long been at the heart of its wine country experience, but its wide range of flavors are never more accessible than during Santa Ynez Valley Restaurant Weeks.”

Restaurant Weeks has returned for the 13th consecutive year, January 16-31, once again showcasing the region’s culinary bounty — and the perfect Santa Ynez Valley wines to pair with it — with a variety of special three-course prix fixe price menus.”

“The restaurants that participate in Santa Ynez Valley’s annual festival of flavor feature curated, chef-driven, three-course menus at price points of $30, $40, or $50, plus tax and gratuity. Many of the region’s wineries and tasting rooms also participate at various levels, offering two-for-one tastings, special tasting flights, and discounts on bottle purchases.”

“Restaurant Weeks brings foodies together each year for an affordable, immersive culinary experience,” said Shelby Sim, President/CEO of Visit the Santa Ynez Valley. “The region’s wines are typically what come to mind first when thinking about the Santa Ynez Valley. But Restaurant Weeks showcases our gifted local chefs and their diverse and inspired culinary creations in a way that is accessible to most everyone.”

For the latest updates on Santa Ynez Valley Restaurant Weeks, including menus and participating restaurants, wineries, and tasting rooms, visit their Restaurant Weeks website.

Shelby Sim is our guest highlighting Santa Ynez Valley Restaurant Weeks.

Ahmed Jamal Butler of MillerButler

“The city-wide 2nd annual Long Beach Black Restaurant Week will take place January 22-29, 2023. Long Beach Black Restaurant Week will be an avenue to bring everyone to the table, from all walks of life, to showcase the city’s diverse Black food scene. Organized by Long Beach Food & Beverage, a California registered 501(c)3 non-profit, Long Black Restaurant Week is an eight day, city-wide event devoted to celebrating African, African American, and Caribbean fare in and around Long Beach. The event also seeks to highlight Black-owned food businesses as well as Black chefs and bartenders.”

One of the participating restaurants (with a pop-up) is MillerButler, “a grassroots mobile fresh pasta and woodfired pizza company based out of San Pedro. Their aim is to celebrate life within their community (and beyond) through a unique set of culinary experiences. They love cultivating moments of the good life- or “Dolce Vita,” by way of connecting over food.”

“Miller Butler makes a variety of high-quality handmade pastas, wood-fired pizzas, teach cooking and pasta making classes, provide catering and private chef services.”

“Miller Butler is founded in strong family roots and driven by passion. They are a husband and wife owned brand. The company name reflects the joining of their two families.”

““Miller,” is Chef Jillana Nadine Miller aka Chef J. She was practically born in the kitchen and has come up through the ranks as a “private chef to the stars”. Building the dream of MillerButler with her husband is the next step in her mission to branch out further and wider to cultivate joy and connection through food.”

““Butler,” is Ahmad Jamal Butler, a gifted Pizzaiolo and pasta maker. A talented home cook with 15 years of experience in the Hotel Hospitality industry, Ahmad has taken on the challenge of creating delicious canvas’ for Chef J’s flavorful creations. He has been refining MillerButler’s dough recipes over the last 2 years and receiving rave reviews.” Chef Ahmad is our guest with pizza peel in hand.

During Long Beach Black Restaurant Week MillerButler will be in- residence at Trademark Brewing on Tuesday, January 24th from 4:30 p.m. until 9:00 p.m. (or until they run out of dough.)

Farley Elliott at the KLAA Studios

We’re delighted to welcome food journalist Farley Elliott back to the show. Farley is the Senior Editor of the widely read Eater LA, covering the daily restaurant news beat in Los Angeles, Orange County and environs. He’s also the author of Los Angeles Street Food: A History From Tamaleros to Taco Trucks, a book about the long, winding saga of street food in Los Angeles. Find him all over the internet.

The Michelin Guide California was released last December. Chefs consider Michelin recognition to be of great importance. The Guide (now only online) conveys its restaurant awards through a series of recognitions. There are “Stars” awarded for restaurant of distinction in addition to the Bib Gourmands recognizing skillful cooking at an affordable price. Farley has covered the Michelins for years (Michelin is apparently a bit media shy when it comes to interviews) and we’ll discuss all the levels of possible awards and where the funding for the Guides comes from.

We’ll also discuss with Farley his most eagerly anticipated restaurant openings on the horizon for 2023.

Chef Andrew Gruel of Big Parm and the Calico Fish House

Our own Chef Andrew Gruel the Founder of Big Parm (New Jersey-style pizza), Two Birds and the soon to launch, full-service Calico Fish House (in Huntington Beach) provides another timely and informative Ask the Chef segment where Chef Andrew responds to listeners thoughtful inquiries.

What’s a Ghost and/or a Virtual Kitchen? Chef Andrew explains the differences between Food Halls, Virtual Kitchens / Ghost Kitchens and the multiple hybrid variations appearing utilizing components of each.

Chef Andrew and Lauren Gruel have a new fast casual concept, Burger 101, coming soon to the 2-level, Kitchen United complex on the 3rd St. Promenade in Santa Monica. It’s Chef Andrew’s version of a value-priced, honest burger (and loaded fries) using quality ingredients including a premium burger patty sourced from West Coast Prime Meats. He’ll also launch a casual Mexican concept there, Lolo’s Tacos, specializing in clean and simple tacos, burritos and standout specialty sauces.

Podcasts

Segment One: Show Preview with Executive Producer & Co-Host Andy Harris
Segment Two: Chef / Proprietor Rich Mead, Farmhouse at Roger’s Gardens
Segment Three: Santa Ynez Valley Restaurant Weeks with Shelby Sim, President / CEO of Visit the Santa Ynez Valley
Segment Four: Long Beach Black Restaurant Week with Pizzaiolo Ahmad Jamal Butler of Miller Butler Part One
Segment Five: Long Beach Black Restaurant Week with Pizzaiolo Ahmad Jamal Butler of Miller Butler Part Two
Segment Six: Farley Elliott, Senior Editor, Eater Los Angeles Part One
Segment Seven: Farley Elliott, Senior Editor, Eater Los Angeles Part Two
Segment Eight: Chef Andrew Gruel, Co-Host, with “Ask the Chef”

January 7: Lip Smacking Foodie Tours, Trust Kitchen, Darley Newman, Sal’s Gumbo Shack

Podcasts

Segment One: Show Preview with Executive Producer & Co-Host Andy Harris
Segment Two: Donald Contursi, Founder, Lip Smacking Foodie Tours and Finger Licking Foodie Tours, Las Vegas Part One
Segment Three: Donald Contursi, Founder, Lip Smacking Foodie Tours and Finger Licking Foodie Tours, Las Vegas Part Two
Segment Four: Executive Chef Justin Werner, Trust Kitchen DTSA and Trust Dinner Party, Santa Ana
Segment Five: Darley Newman, Travel Journalist – 10th Season of “Travels with Darley” Part One
Segment Six: Darley Newman, Travel Journalist – 10th Season of “Travels with Darley” Part Two
Segment Seven: Long Beach Black Restaurant Week Preview with Restaurateur Sally Bevans of Sal’s Gumbo Shack
Segment Eight: Chef Andrew Gruel, Co-Host, with “Ask the Chef”

We’re previewing the show with Executive Producer & Co-Host Andy Harris.

“In just a short time, Donald Contursi’s Lip Smacking Foodie Tours has grown into the premier culinary walking tour producer in Las Vegas, garnering not only loyal fans but outstanding accolades. Its variety of tours offer guests personalized service and VIP access to the best tables in the house at the city’s most acclaimed restaurants – all without the hassle of waiting in lines or making reservations.” Vegas insider Donald Contursi takes a break from his acclaimed VIP tours and joins us.

The intimate, 18-seat Trust Kitchen in downtown Santa Ana is where Chef Justin Werner hosts ambitious themed tasting events, generally at least 12 food offerings, each paired by sommelier Jason Scarborough. Seating is limited and reservations are required. It’s an extraordinary Chef’s Table experience truly like no other. Upcoming Trust Events are listed as a calendar at trustdtsa.com. There are also Trust Lite evenings as well as special guest chefs and ingredient themed evenings. Chef Justin takes a break from his busy Trust Dinner Party kitchen to join us.

“The 10th season of travel journalist Darley Newman’s TRAVELS WITH DARLEY brings viewers insights into the deeper meaning of travel through diverse culture, cuisine, heritage, and history as told by the locals and Darley drawing on over a decade and a half of global travels. Launching starting in January 2023 on PBS stations with eight (8) all-new 30-minute episodes, Darley once again steps out of her comfort zone to share travels that help rejuvenate and restore balance between mind, body and soul. With the opening of international borders after over two years of pandemic isolation, Darley anticipated people would want to visit places that would serve to quench their pent-up quest for travel and better their personal well-being. Filmed in international and U.S. locations, including Istanbul and throughout Türkiye, Quebec, Santa Fe, Bordeaux and Wilmington, Delaware, Darley enlists local experts for eight half hour episodes.” The well-traveled Darley Newman is out guest.

“The city-wide 2nd annual Long Beach Black Restaurant Week will take place January 22-29, 2023. Long Beach Black Restaurant Week will be an avenue to bring everyone to the table, from all walks of life, to showcase the city’s diverse Black food scene. Organized by Long Beach Food & Beverage, a California registered 501(c)3 non-profit, Long Black Restaurant Week is an eight day, city-wide event devoted to celebrating African, African American, and Caribbean fare in and around Long Beach. The event also seeks to highlight Black-owned food businesses as well as Black chefs and bartenders.” One of the participating restaurants in Long Beach Black Restaurant Week is Sal’s Gumbo Shack (established in 2012) with locations in North Long Beach and Bixby Knolls serving a genuine taste of The Big Easy. Specialties include Gumbo, Jambalaya, Crab & Shrimp Boils, Catfish Po’Boys and Peach Cobbler. Proprietress Sally Bevans is a self-taught home cook creating soulful Creole cuisine and she joins us.

Our own Chef Andrew Gruel the Founder of Big Parm (New Jersey-style pizza), Two Birds and the soon to launch, full-service Calico Fish House (in Huntington Beach) provides another timely and informative “Ask the Chef” segment where Chef Andrew responds to listeners thoughtful inquiries. Chef Andrew reports on the status and implementation of AB 257 – the Fast Food Accountability and Standards Recovery Act (Fast Recovery Act for short) and also explains the differences between Food Halls, Virtual Kitchens / Ghost Kitchens and the hybrid variations utilizing components of each.

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

Donald Contursi of Lipsmacking Foodie Tours

“In just a short time, Donald Contursi’s Lip Smacking Foodie Tours has grown into the premier culinary walking tour operator in Las Vegas, garnering not only loyal fans but outstanding accolades. Its variety of tours offer guests personalized service and VIP access to the best tables in the house at the city’s most acclaimed restaurants – all without the hassle of waiting in lines or making reservations.”

“Each tour is led by an expert guide who entertains guests with insider knowledge about the sights along the way. At each of four restaurant stops on The Strip or downtown, guests indulge in signature dishes, as well as receive a warm welcome from the chefs. Guests can sit beside different patrons at every stop, gaining new friends and networking connections. The tours are perfect for everyone from locals to tourists to business travelers, including corporate groups of up to 250.”

“The sister entity, Finger Licking Foodie Tours, was founded by Donald Contursi, founder and president of the wildly successful award-winning Lip Smacking Foodie Tours. Finger Licking Foodie Tours offers lighthearted, self-guided casual culinary walking tours on the Strip and through some of Vegas’ most distinctive neighborhoods, with stops at three top restaurants to enjoy a parade of signature dishes at each, all with VIP service. They are self-guided with an innovative e-guide included. Each tour introduces guests to some of the city’s most celebrated and irresistible eateries.”  Options for the self-guided foodie tours include Downtown, Arts District, Chinatown, Green Valley Resort, Tivoli Village, Virgin Hotel, Aria Resort & Casino and Park MGM.

Last year Don inaugurated (via shuttle transportation) a series of Specially Focused Food Tours concentrating on a popular menu item and designed for Locals. Sold out specialty tours so far include Pizza and BBQ. More adventures are on the horizon…Each guest also gets the gift of a highlight video of the experience.

Donald Contursi takes a break from hosting his VIP tours and joins us.

Justin Werner of Trust Kitchen

“The intimate, 18-seat Trust Kitchen in downtown Santa Ana is where Chef Justin Werner hosts themed tasting events, generally at least 12 food offerings, each paired by sommelier Jason Scarborough. Seating is limited and reservations are required.” It’s a Chef’s Table experience truly like no other. Upcoming Trust Events are listed as a calendar on their website. There are also Trust Lite evenings as well as special guest chefs and ingredient themed evenings. “Just come in, sit down and let us take you on an adventure”

Yelp has named Trust one of its Top 100 US Restaurants for 2023.

“As part of his visiting Guest Chef series Justin has invited long- time friend and former co-chef from Colicchio and Sons, Gabriel Pascuzzi on Saturday, January 14th. Gabriel owns three successful restaurants in Portland Oregon. The two chefs reconnected after Gabriel’s appearance on Top Chef Season 18 to host a dinner together in Portland. It’s a mashup of New York, Portland, and Orange County flavors. $275 per person, food, wine pairings, tax, and gratuity included.” The 6 p.m. seating has a few seats available. 8:30 p.m. is sold out.

“Chef Justin is New York raised and cut his culinary chops in some of Manhattan’s top-tier restaurants. He spent half a decade working at Craft for Tom Colicchio, followed by a couple of years at Thomas Keller’s Per Se before moving on to Corton where he maintained two Michelin stars as a Sous Chef for Paul Liebrandt. After winning an episode of the hit Food Network show Chopped, he used his winnings to travel to Copenhagen to intern at Noma while it was rated as the best restaurant in the world. Upon moving back to America, he came to Orange County to work alongside Chef Jason Quinn in Playground 2.0. When Chef Jason decided it was time for him to develop a new project, he asked Justin to come back and take the helm at Playground 2.0, which was renamed the Trust Kitchen.”

Chef Justin takes a break from his preparations in the Trust Dinner Party kitchen to join us.

Darley Newman of Travels with Darley

“The 10th season of travel journalist Darley Newman’s TRAVELS WITH DARLEY brings viewers insights into the deeper meaning of travel through diverse culture, cuisine, heritage, and history as told by the locals and Darley drawing on over a decade and a half of global travels. Launching starting in January 2023 on PBS stations with eight (8) all-new 30-minute episodes, Darley once again steps out of her comfort zone to share travels that help rejuvenate and restore balance between mind, body and soul.”

“With the opening of international borders after over two years of pandemic isolation, Darley anticipated people would want to visit places that would serve to quench their pent-up quest for travel and better their personal well-being. Filmed in international and U.S. locations, including Istanbul and throughout Türkiye, Quebec, Santa Fe, Bordeaux and Wilmington, Delaware, Darley enlists local experts for eight half hour episodes.”

“I’ve always looked to share lesser-known stories. As my crew and I reflect on filming ten seasons, I’m particularly excited about our episodes featuring ‘human interest journeys that will help those who watch reflect on the deeper meaning of travel and to value how stepping out of your comfort zone and taking the time to learn can enrich our lives and inspire us to be more than… beyond the bragging rights moments,” said Darley Newman, the series host and creator. “By traveling the world and getting to know new people and places, we can become better global citizens and more inspired people.”

Darley Newman is our well-traveled guest.

Sally Bevans of Sals Gumbo Shack

“The city-wide 2nd annual Long Beach Black Restaurant Week will take place January 22-29, 2023. Long Beach Black Restaurant Week will be an avenue to bring everyone to the table, from all walks of life, to showcase the city’s diverse Black food scene.

Organized by Long Beach Food & Beverage, a California registered 501(c)3 non-profit, Long Black Restaurant Week is an eight day, city-wide event devoted to celebrating African, African American, and Caribbean fare in and around Long Beach. The event also seeks to highlight Black-owned food businesses as well as Black chefs and bartenders.

“Long Beach Black Restaurant Week is more than an eight-day event featuring dozens of restaurants and food businesses,” stated Terri Henry, co-organizer of the event and Executive Director of Long Beach Food & Beverage. “Since launching the non-profit in 2019, we’ve been committed to supporting all of Long Beach’s valued restaurants and will support the event once again with a comprehensive advertising, marketing and PR campaign designed to put ‘butts in seats’ during Long Beach Black Restaurant Week.”

One of the participating restaurants in Long Beach Black Restaurant Week is Sal’s Gumbo Shack (established in 2012) with locations in North Long Beach and Bixby Knolls serving a genuine taste of The Big Easy. Specialties include Gumbo, Jambalaya, Crab & Shrimp Boils, Catfish Po’Boys and Peach Cobbler. Proprietress Sally Bevans is a self-taught home cook creating soulful Creole cuisine.

We’ll meet Sally Bevans.

Chef Andrew Gruel of Big Parm and the Calico Fish House

Our own Chef Andrew Gruel the Founder of Big Parm (New Jersey-style pizza), Two Birds and the soon to launch, full-service Calico Fish House (in Huntington Beach) provides another timely and informative Ask the Chef segment where Chef Andrew responds to listeners thoughtful inquiries.

Chef Andrew reports on the status and implementation of AB 257 – the Fast Food Accountability and Standards Recovery Act (Fast Recovery Act for short) and also explains the differences between the now trendy Food Halls, Virtual Kitchens / Ghost Kitchens and the hybrid variations utilizing components of each. It’s an area of future growth.

Podcasts

Segment One: Show Preview with Executive Producer & Co-Host Andy Harris
Segment Two: Donald Contursi, Founder, Lip Smacking Foodie Tours and Finger Licking Foodie Tours, Las Vegas Part One
Segment Three: Donald Contursi, Founder, Lip Smacking Foodie Tours and Finger Licking Foodie Tours, Las Vegas Part Two
Segment Four: Executive Chef Justin Werner, Trust Kitchen DTSA and Trust Dinner Party, Santa Ana
Segment Five: Darley Newman, Travel Journalist – 10th Season of “Travels with Darley” Part One
Segment Six: Darley Newman, Travel Journalist – 10th Season of “Travels with Darley” Part Two
Segment Seven: Long Beach Black Restaurant Week Preview with Restaurateur Sally Bevans of Sal’s Gumbo Shack
Segment Eight: Chef Andrew Gruel, Co-Host, with “Ask the Chef”

Show 393, October 3, 2020: Show Preview with Executive Producer & Co-Host Andy Harris

Barbecue afficionados are overjoyed with the launch in August of the eagerly anticipated Heritage Barbecue from proprietors Daniel and Brenda Castillo in San Juan Capistrano. They have developed a fanatical following for their Central Texas-style barbecue (that’s cooked low and slow) previously served in Orange County at popular pop-ups at area craft breweries. Daniel has trained extensively with prominent Texas pitmasters at their respective establishments. Initially the all outdoor establishment is open Wednesday through Sunday and has the capacity to serve several hundred guests per day (with proper social distancing) until the ‘cue runs out. Pitmaster Danny’s accomplished Executive Chef is Nick Echaore. We’ll pull him away from the intensive pre-opening prep for an update.

Newly released on Virtual Cinema is A Chef’s Voyage.” The film follows Emmy (Mind of a Chef) and James Beard award-winning Chef David Kinch and his team from their 3 Star Michelin restaurant, Manresa, in Los Gatos, California for a one of a kind “four hands” collaboration in France with three legendary chefs at their iconic restaurants in Paris, Provence, and Marseille. The ambitious trip was a celebration of Manresa’s 15th Anniversary. The feature documentary was Directed (and Produced) by Remi Anfosso. He joins us from France.

Mayfield Restaurant & Market is an ambitious, modern California restaurant and market located in Downtown San Juan Capistrano in an extensively refurbished, historic building. It’s on two levels and includes a comfortable covered patio. The menu has a Mediterranean and Levant flair and there is also an extensive cocktail list along with an ample selection of craft beers and natural wines. Proprietor George Barker and Executive Chef Jayro Martinez join us.

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. Dine-in is slowly, with multiple hiccups, starting to come back but with a lot of new rules that greatly restrict guest counts. Alternately Take-Out / Delivery when you can surely helps… Ghost Kitchens in their various forms are seemingly on the fast growth track. It also includes chain restaurants with extra kitchen space that are preparing unaffiliated, branded food items To-Go and for delivery. Where is this all going? We’ll, of course, “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 393, October 3, 2020: Co-Host Chef Andrew Gruel of the Slapfish Restaurant Group with “Ask the Chef” Part One

Chef Andrew Gruel savoring a New Jersey style PizzaOur 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. Dine-in is slowly, with multiple hiccups, starting to come back but with a lot of new rules that restrict guest counts. Alternately Take-Out / Delivery when you can surely helps…

Ghost Kitchens in their various forms are seemingly on the fast growth track. Domino’s was perhaps the first major player in this space with their smaller footprint, delivery only units. It also includes chain restaurants with extra kitchen space that are preparing unaffiliated, branded food items To-Go and for delivery. Where is this all going? We’ll, of course, “Ask the Chef.”

Show 393, October 3, 2020: Co-Host Chef Andrew Gruel of the Slapfish Restaurant Group with “Ask the Chef” Part Two

Chef Andrew Gruel savoring a New Jersey style PizzaGhost Kitchens in their various forms are seemingly on the fast growth track. Domino’s was perhaps the first major player in this space with their smaller footprint, delivery only units. It also includes chain restaurants with extra kitchen space that are preparing unaffiliated, branded food items To-Go and for delivery. How do you attract a viable following to a restaurant brand that only exists virtually? Where is this all going? We’ll, of course, “Ask the Chef” and continue our insightful conversation with Chef Andrew Gruel.

October 3: Heritage Barbecue, A Chef’s Voyage, Mayfield Restaurant & Market

Podcasts

Segment One: Show Preview with Executive Producer & Co-Host Andy Harris
Segment Two: Nick Echaore, Executive Chef, Heritage Barbecue, San Juan Capistrano
Segment Three: “A Chef’s Voyage” with Director Rémi Anfosso
Segment Four: Mayfield Restaurant and Market, San Juan Capistrano Part One
Segment Five: Mayfield Restaurant and Market, San Juan Capistrano Part Two
Segment Six: Co-Host Chef Andrew Gruel of the Slapfish Restaurant Group with “Ask the Chef” Part One
Segment Seven: Co-Host Chef Andrew Gruel of the Slapfish Restaurant Group with “Ask the Chef” Part Two

Barbecue afficionados are overjoyed with the launch in August of the eagerly anticipated Heritage Barbecue from proprietors Daniel and Brenda Castillo in San Juan Capistrano. They have developed a fanatical following for their Central Texas-style barbecue (that’s cooked low and slow) previously served in Orange County at popular pop-ups at area craft breweries. Daniel has trained extensively with prominent Texas pitmasters at their respective establishments. Initially the all outdoor establishment is open Wednesday through Sunday and has the capacity to serve several hundred guests per day (with proper social distancing) until the ‘cue runs out. Pitmaster Danny’s accomplished Executive Chef is Nick Echaore. We’ll pull him away from the intensive pre-opening prep for an update.

Newly released on Virtual Cinema is “A Chef’s Voyage.” The film follows Emmy (Mind of a Chef) and James Beard award-winning Chef David Kinch and his team from their 3 Star Michelin restaurant, Manresa, in Los Gatos, California for a one of a kind “four hands” collaboration in France with three legendary chefs at their iconic restaurants in Paris, Provence, and Marseille. The ambitious trip was a celebration of Manresa’s 15 Anniversary. The feature documentary was Directed (and Produced) by Remi Anfosso. He joins us from France.

Mayfield Restaurant & Market is an ambitious, modern California restaurant and market located in Downtown San Juan Capistrano in an extensively refurbished historic building. It’s on two levels and includes a comfortable covered patio. The menu has a Mediterranean and Levant flair and there is also an extensive cocktail list along with an ample selection of craft beers and natural wines. Proprietor George Barker and Executive Chef Jayro Martinez join us.

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. Dine-in is slowly, with multiple hiccups, starting to come back but with a lot of new rules that greatly restrict guest counts. Alternately Take-Out / Delivery when you can surely helps… Ghost Kitchens in their various forms are seemingly on the fast growth track. It also includes chain restaurants with extra kitchen space that are preparing unaffiliated, branded food items To-Go and for delivery. Where is this all going? We’ll, of course, “Ask the Chef.”

All of this and heaping helpings of extra deliciousness (with proper Social Distancing) on this week’s not-to-miss show!

Nick Echaore of Heritage BarbecueBarbecue afficionados are overjoyed with the launch in August of Daniel and Brenda Castillo’s Heritage Barbecue in San Juan Capistrano. They have developed a fanatical following for their Central Texas-style barbecue (that’s cooked low and slow) served in Orange County at popular pop-ups at area craft breweries. Daniel has trained extensively with prominent Texas pitmasters at their respective establishments. Initially the all outdoor establishment is open Wednesday through Sunday and has the capacity to serve several hundred guests per day until the ‘cue runs out.

Pitmaster Danny’s accomplished Executive Chef is Nick Echaore. We’ll pull him away from the intensive pre-opening prep for an update.

Chef Nick has experience across all segments of front and back of house. He comes to Heritage Barbecue from a corporate career at Whole Foods (where he met Pitmaster Danny.) He also spent time at Marche Bacchus in Las Vegas.

Nick is responsible for working with Danny and Lennon (the in-house butcher) to set the menu, sourcing ingredients, recipe development for sides, coordinating schedules with the kitchen team and lots more.

He even works the busy order window (just in back) where you’ll see him expertly cutting and packaging the barbecue orders.

Heritage is well-known for their brisket, tri-tip, chicken, ribs and sausages. All the proteins are cooked using California White Oak in twin, 1,000 gallon offset smokers crafted by Harper Barbecue in Costa Mesa.

Film Director Remi EnfasssoNewly released on Virtual Cinema is “A Chef’s Voyage.” The film follows Emmy (Mind of a Chef) and James Beard award-winning Chef David Kinch and his team from their 3 Star Michelin restaurant, Manresa, in Los Gatos, California for a one of a kind “four hands” collaboration in France with three legendary chefs at their iconic restaurants in Paris, Provence, and Marseille. The ambitious trip was a celebration of Manresa’s 15 Anniversary. The feature documentary was Directed (and Produced) by Rémi Anfosso. He joins us from France.

“Rémi Anfosso is a bi-lingual French director working in France and Los Angeles. A Chef’s Voyage (2020) is his feature film directorial debut. Other recent credits include directing/producing Love at First Heist (short/2016) with Attic Light Films, 1st assistant directing with producer Richard Linklater on I Dream Too Much (2015), starring Danielle Brooks and Diane Ladd, and producing with showrunner Nneka Onuorah on the Viceland documentary Queer & Fier(ce) (2019).”

“I believe that gastronomy, like any art, captures the real data on what it’s like to exist. In A Chef’s Voyage, it happens like a family affair: a quiet artist lives by a duty to exist and preserve his legacy within his “reassembled” family that is, his kitchen team. This is a tale of the land, the city and the sea, in which infinite labor meets loving creativity, thereby giving us faithful accounts on being alive.” – Rémi Anfosso

George Barker of Mayfield Restaurant and MarketMayfield Restaurant & Market is an ambitious, modern California restaurant and market located in Downtown San Juan Capistrano in an extensively refurbished historic building. It’s on two levels and includes a comfortable covered patio. The menu has a Mediterranean and Levant flair and there is also an extensive cocktail list along with an ample selection of craft beers and natural wines. All of the ingredients are organic.

Friday through Saturday (and Sunday afternoon) is their Supper Club menu. It’s served family-style. The menu categories (with choices in each area) include Rip and Dip, Small Plates, Large Plates and Desserts. Already attracting a following is the Za’atar Fried Chicken with hot honey, house ranch and house pickles. (Wednesday and Thursday evenings it’s an a la carte menu with dishes designed to be shared.)

The daytime, a la carte menu (served Wednesday through Sunday,) offers menu categories of Dips, Breakfast Bits and Lunch Dishes.

The Mayfield Market is stocked with premium food products Chef Jayro makes in-house and items Mayfield uses and loves. They carry anything to do with eating and drinking well, including pantry items, natural wines, homeware, cookbooks and more.

Proprietor George Barker and Executive Chef Jayro Martinez join us with all the tempting details.

Chef Andrew Gruel savoring a New Jersey style PizzaOur 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. Dine-in is slowly, with multiple hiccups, starting to come back but with a lot of new rules that restrict guest counts. Alternately Take-Out / Delivery when you can surely helps…

Ghost Kitchens in their various forms are seemingly on the fast growth track. It also includes national chain restaurants with extra kitchen space that are preparing unaffiliated, branded food items To-Go and for delivery. Where is this all going? Is it a fad or here for the long-run? We’ll, of course, “Ask the Chef.”

Podcasts

Segment One: Show Preview with Executive Producer & Co-Host Andy Harris
Segment Two: Nick Echaore, Executive Chef, Heritage Barbecue, San Juan Capistrano
Segment Three: “A Chef’s Voyage” with Director Rémi Anfosso
Segment Four: Mayfield Restaurant and Market, San Juan Capistrano Part One
Segment Five: Mayfield Restaurant and Market, San Juan Capistrano Part Two
Segment Six: Co-Host Chef Andrew Gruel of the Slapfish Restaurant Group with “Ask the Chef” Part One
Segment Seven: Co-Host Chef Andrew Gruel of the Slapfish Restaurant Group with “Ask the Chef” Part Two

Show 345, October 19, 2019: “Ask the Chef” with Co-Host Chef Andrew Gruel of The Slapfish Restaurant Group

Andy Harris and Andrew Gruel at the Fifth Anniversary of the SoCal Restaurant Show at Melissas World Variety ProduceOur own Chef Andrew Gruel of the Slapfish Restaurant Group joins us from the road with another informative “Ask the Chef” segment. With the Holidays on the horizon it’s great to have a real working chef in our corner always providing handy and practical advice!

Chef Andrew just returned from the 60th Nation’s Restaurant NewsMUFSO Conference (Multi-Unit Foodservice Operators Conference) in Denver. A hot topic of conversation there was the rise in popularity of Ghost Kitchens. These are virtual restaurants (typically specializing in one style of cuisine) that do delivery only via food delivery entities like Postmates. Chef Andrew provides the insight.