Show 157, January 30, 2016: Thomas Pham, The Halal Guys (for SoCal) and Churned

Posted on February 1, 2016 by Adam Bell

After opening its first two West Coast locations to huge crowds and an almost never-ending line, The Halal Guys are entering new territory with its upcoming grand opening in Koreatown, Los Angeles.

The fast-casual New York famed concept opened its first West Coast location in Costa Mesa last October, its second location in Long Beach this past January and have plans to bring 50 units throughout Southern California.

Known for its famous white sauce, gyro sandwiches and chicken-and-rice platters, The Halal Guys menu offers a mix of different Middle Eastern dishes. The Halal Guys aim to be different and encourage patrons across America to ditch burgers for something unique.

They pride themselves on only using high-quality products like their chicken. It has never been frozen and is marinated and seasoned overnight, then cooked and chopped on the grill and served directly to the plate to ensure a crave-worthy meal that’s piping hot. The Halal Guys’ mission is to ensure that every customer leaves happy, with a smile on their face and a satisfaction that brings them back again.

Halal Guys local franchisee, Thomas Pham, is our guest.

He’ll also talk about his new, soon to launch ice cream concept, Churned. The decadent ice cream is made in front of the guests in small batches and served in a fresh croissant. The churning equipment is imported from Italy. (The Italians certainly know a few things about premium ice cream.) The first location (opening later this month) will be in the Union Market at The District, Tustin.

Show 150, December 12, 2015: Chef Andrew Gruel

Posted on December 15, 2015 by Adam Bell

Our regular Guest Host, Chef Andrew Gruel of Slapfish, was just in Chicago, a great dining out city whether you’re going for high-end gourmet or great street food. Chef Andrew will discuss his finds ranging from a true Chicago hot dog experience to the best in deep dish pizza.

On Chef Andrew’s recommended casual dining list is Shake Shack for hot dogs, Coalfire Pizza, Fat Rice, Halal Guys and Gus’s World Famous Hot & Spicy Fried Chicken. Enjoy.

Chef Andrew was extensively quoted (representing his expertise in managing Social Media) in a lengthy New York Times article entitled “A Bad Review Is Forever: How to Counter Online Complaints” which appeared on December 10^th.

Show 137, September 5, 2015: Show Preview with Guest Host Chef Andrew Gruel & Executive Producer & Co-Host Andy Harris

Posted on September 7, 2015 by Adam Bell

Thanks for sharing your Labor Day Weekend with us!

Executive Chef Andrew Gruel of the rapidly growing Slapfish empire with restaurants in Huntington Beach, Laguna Beach, Newport Beach, LAX, and now, Irvine at UCI, is back as today’s special Guest Host.

Next a tantalizing preview of Saturday’s festive and appropriately loaded show and not, with apologies, for dieters. With any luck we will always leave you hungry and thirsty. In our case that’s probably a good thing…

Premium tea is gaining traction at better restaurants everywhere. Steve Schwartz, a Master Tea Blender, is our guest. Steve is serious about tea! He’s the incredibly knowledgeable proprietor of the locally-based, Art of Tea. For starters Art of Tea supplies Bestia, Pizzeria Mozza, Sotto, Son of a Gun, and many more fine restaurants. We’ll also learn about the the intriguing “8 Minute Digital Detox with Tea.”

We last chatted with the Midway Gourmet, Dominic Palmieri, at the beginning of the 125^th Anniversary OC Fair. His standout new item at Biggy’s, located on the Midway at The Fair, was as Bacon-Wrapped Pork Belly on a stick. Now it’s on to the L.A. County Fair through Sept. 27^th. We’ll find out what’s on the menu for the L.A. County Fair and get the post-Fair results for Orange County’s “One Big Party.”

If you’re a fan of bouillabaisse, the celebrated fresh seafood stew from Provence, then you need to plan your evening at Marche Moderne in South Coast Plaza. Nightly from September 10^th through Sunday, September 20^th is their annual Bouillabaisse 2015 festival! It’s an occasion worthy of celebration.

After 25 years in business, The Halal Guys are expanding from New York’s City’s most popular food cart to its first West Coast brick-and-mortar fast casual location in Costa Mesa. In New York the cart is famous for “The Never-Ending Line.” Well-known for its gyro sandwiches, chicken-and-rice platters and mystery white sauce, The Halal Guys menu offers a mix of various Middle Eastern dishes. The area franchisee for SoCal, Thomas Pham, joins us.

East Coasters particularly enjoy their clams of which there are two main varieties. You hear Easterners long for Ispswich Belly Clams. There is also the revered white clam pizza to consider. We’ll now get the basics of Clam 411 from our own, and highly knowledgeable, Chef Andrew Gruel. This is no shell game…

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

Show 137, September 5, 2015: The Halal Guys, Thomas Pham, SoCal Franchisee

Posted on September 7, 2015 by Adam Bell

In New York the cart is famous for “The Never-Ending Line.” Well-known for its gyro sandwiches, chicken-and-rice platters and mystery white sauce, The Halal Guys menu offers a mix of various Middle Eastern dishes.

The Halal Guys grew from its humble beginnings as a food cart on the streets of New York City to a global icon known as the largest American halal street food concept in the world. This Manhattan-based landmark was created by three like-minded men from Egypt who came to America in search of a lucrative life.

When Mohamed Abouelenein, Ahmed Elsaka and Abdelbaset Elsayed noticed many Muslim cab drivers in New York were looking for a place to buy meals in Manhattan, they created their first food cart and quickly grew into a leading tourist and native New Yorker destination for American Halal fare.

In 2013, The Halal Guys were ranked the most popular food truck reviewed on FourSquare and the third most Yelped restaurant in the United States in 2014.

The area franchisee for SoCal, Thomas Pham, joins us.

September 5: Andrew Gruel, Art of Tea, Midway Gourmet, Marche Moderne, Halal Guys

Posted on September 2, 2015 by Adam Bell

Podcasts

Segment One: Show Preview with Guest Host Chef Andrew Gruel & Executive Producer & Co-Host Andy Harris
Segment Two: Steve Schwartz, Master Tea Blender, Art of Tea Part One
Segment Three: Steve Schwartz, Master Tea Blender, Art of Tea Part Two
Segment Four: Dominic Palmieri, Midway Gourmet Part One
Segment Five: Dominic Palmieri, Midway Gourmet Part Two
Segment Six: Chef / Proprietor Florent Marneau, Marche Moderne
Segment Seven: The Halal Guys, Thomas Pham, SoCal Franchisee
Segment Eight: Chef Andrew Gruel, Slapfish

Thanks for sharing your Labor Day Weekend with us!

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

Premium tea is gaining traction at the better restaurants everywhere. Steve Schwartz, a Master Tea Blender, is our guest. Steve is serious about tea! He’s the incredibly knowledgeable proprietor of the locally-based, Art of Tea. For starters Art of Tea supplies Bestia, Pizzeria Mozza, Sotto, Son of a Gun, and many more fine restaurants. We’ll also learn about the intriguing “8 Minute Digital Detox with Tea.”

Art of Tea is a tea importer and wholesaler based in Los Angeles. They hand blend and custom craft the world’s finest organic teas and botanicals. The Art of Tea’s products are carefully selected directly from growers, each one offering a unique story.

The seeds that formed the foundation of Art of Tea were first planted in 1996 when Steve Schwartz began his journey of extensive study in preventative medicine at the Ayurvedic Institute in New Mexico. Since then, Art of Tea has become a leading purveyor of organic and specialty teas. Each year Steve travels extensively, returning with rare and unique teas from around the world.

Steve Schwartz is recognized by many authoritative figures in the tea industry as a Master Tea Blender. He has blended award-winning teas under the Art of Tea brand and his blends have won awards offered under their private label program for tea companies around the world. His drive and passion for expanding people’s knowledge and history of tea is captivating. Steve has lectured sold out tea blending classes for World Tea Conventions and frequently travels to offer educational programs on tea and tea blending.

Through his travels in Asia, India, Africa and the Middle East, Steve and Art of Tea have developed close relationships with farmers and distributors. These personal relationships, a hallmark at Art of Tea, make possible the offering of top tier organic teas and select botanicals, while ensuring that both employees and teas are treated with great respect.

“At Art of Tea, our intensive care program combines aesthetics with passion, flavor and high quality control.”

Art of Tea offers Customized Tea Menus, Retail Teas, Pyramid Tea bag Line, Hospitality Tea Program, Customized Blends, Training and Private Label Programs.

Now it’s on to the L.A. County Fair through Sept. 27^th. The theme is “Mind Blowing Fun.” We’ll find out what’s on the menu for the L.A. County Fair and get the post-Fair results for Orange County’s “One Big Party.”

“With my first OC Fair on the books, I fully appreciate all of the hard work that goes into creating this exciting summer tradition for 125 years. From the Deep-Fried Slim Fast Bar to a cattle drive down Harbor Boulevard to the cute piglets and beautiful competitive entries, the OC Fair is an amazing summer tradition that I am proud to have shared with more than one million guests and staff,” said OC Fair & Event Center CEO Kathy Kramer, who was appointed in January.

Biggy’s Meat Market (Dominic Palmieri) sold 2,500 pounds of Bacon-Wrapped Pork Belly skewers wrapped in 1.25 miles of thick-cut honey bacon plus 600 gluten-free burgers and 22,000 pounds of sausage.

If you’re a fan of bouillabaisse, the celebrated fresh seafood stew from Provence, then you need to head over to Marche Moderne in South Coast Plaza. Nightly from September 10^th through Sunday, September 20^th is their annual Bouillabaisse 2015 festival! It’s an occasion worthy of celebration.

Chef/Proprietor Florent Marneau flies in his fish from the South of France. In the bouillabaisse you’ll see Saint-Pierre, Daurade Royale or Seabream and Rouget or Rascasse. There is also a carefully selected group of Rose wines (available by the glass or bottle) to pair with the bouillabaisse.

In 2013, The Halal Guys were ranked the most popular food truck reviewed on FourSquare and the third most Yelped restaurant in the United States in 2014.

The area franchisee for SoCal, Thomas Pham, joins us.

East Coasters particularly enjoy their clams of which there are two main varieties. You hear Easterners longing for Ispswich Belly Clams. There is also the revered white clam pizza to consider.

Clams are high in protein with a healthy shot of iron, too.

We’ll now get the basics of Clam 411 from our own, and highly knowledgeable, Chef Andrew Gruel.

This is no shell game…