Show 579, May 25, 2024: Show Preview with Executive Producer & Co-Host Andy Harris

Memorial Day Weekend good wishes to all.

Outrageous Fair Food is always a mouthwatering highlight. What crazy edible will they next put on a stick? One of the all-star, Fair Food personalities is the well-traveled Midway Gourmet, Chef Dominic Palmieri of Biggy’s fame on the RCS Carnival Midway. We’ll find out what indulgent deliciousness Chef Dominic is cooking up now for the closing weekend of the Los Angeles County Fair and beyond.
Then it’s on to the San Diego County Fair in Del Mar (June 12th) and the OC Fair launching on Friday, July 19th. We’re taking Fair Food at its tastiest best with The Midway Gourmet.

“The second annual Long Beach Cambodian Restaurant Week returns June 2 to 9, 2024.  The 2024 event and future events are now owned/organized by United Cambodian Community (UCC) of Long Beach, a California registered 501(c)3 non-profit. Long Beach Cambodian Restaurant Week is an avenue to bring everyone to the table, from all walks of life, to showcase the city’s delicious and diverse Cambodian food scene. The eight-day event also seeks to highlight Cambodian-owned food businesses as well as Cambodian chefs and bartenders.” Shlap Muan (Khmer for chicken wings) known for their novel selection of incredible chicken wings and house-recipe sauces is one of the participating restaurants in Long Beach Cambodian Restaurant Week. Proprietor Hawk Tea is our guest with a spicy preview.

McPrice ‘Mac’ Myers (Paso Robles-based) has been crafting high-expression wines of balance, value, and place since 2002. A lifelong, self-proclaimed “food and wine geek,” Mac was a quick study and almost immediately had the media lauding his wines from near and far. His passion for unique sites in Paso Robles and California’s Central Coast, combined with his meticulous attention to detail in the cellar, result in stunning wines that more than actually live up to the hype.” McPrice “Mac” Myers and Associate Winemaker Adrian Perez join us to uncork all that is McPrice Myers Wines.

This September it’s the 75th Anniversary of NORMS famous for their hotcakes. “In 1949, Los Angeles native Norm Roybark opened one of the first 24/7 restaurants in Southern California. A small diner located near the famed Hollywood corner of Sunset and Vine, NORMS quickly became the neighborhood destination by delivering on its promise of “great food, great service, and great value.” Today there are 23 locations across Los Angeles, Orange, and Riverside counties with more on the way in 2024 including Las Vegas.” NORMS’ David Cox, Vice President of Food & Beverage and Corporate Executive Chef, is our guide to share all things NORMS.

Upland Lemon Festival in the Inland Empire returns from June 14th through the 16th. This annual community-driven event celebrates Upland’s citrus heritage while showcasing local businesses, varietal food vendors, live musical entertainment, a carnival and lots more. The Festival first debuted in 1997 and is set to be even bigger and better this time around. This FREE family-friendly event annually attracts more than 100,000 attendees from around the Inland Empire and all of Southern California.” Producer Steve Clayton of Soundskilz and food and beverage coordinator Sarah Madriz join us to squeeze out all that is the Upland Lemon Festival.

Chef Andrew Gruel’s usual “Ask the Chef” segment on the controversial “Duff Cut” for a sandwich is rescheduled for next Saturday, June 1st. He was in the air on a delayed flight at his usual time. Instead we used the opportunity to present a tribute to Cuban-refugee Raul Porto, Sr. who co-founded Porto’s Bakery and Café with his late wife Rosa in 1976 in Los Angeles. Mr. Porto passed away earlier in the week at 92. The legacy of Porto’s is now safely in the hands of the 2nd generation of the founding and hard-working Porto’s Family.

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

Show 579, May 25, 2024: Long Beach Cambodian Restaurant Week with Shlap Muan and Proprietor Hawk Tea

Hawk Tea of Shlap Muan

The second annual Long Beach Cambodian Restaurant Week  returns June 2 to 9, 2024.  “The 2024 event and future events are now owned/organized by United Cambodian Community (UCC) of Long Beach, a California registered 501(c)3 non-profit. The 2023 inaugural event was organized by non-profit Long Beach Food & Beverage, who transitioned the event to UCC earlier this month for the token amount of $1, and will remain involved in 2024 to insure a smooth transition.”

“Long Beach Cambodian Restaurant Week is an avenue to bring everyone to the table, from all walks of life, to showcase the city’s delicious and diverse Cambodian food scene. The eight-day event also seeks to highlight Cambodian-owned food businesses as well as Cambodian chefs and bartenders.”

“We are excited to take the reins of Cambodian Restaurant Week beginning this year, and owning this successful brand!” stated Susana Sngiem, Executive Director at UCC. “This will again give our local Cambodian community the opportunity to share our culture and cuisine with all food lovers in Long Beach and encourage them to try something they may not have experienced before.”

“Long Beach is home to the largest community of Cambodians outside of the country itself, many refugees settling in Long Beach after escaping the Khmer Rouge regime genocide of the late 1970s. The city’s own “Cambodia Town” is a bustling collection of eateries, shops and retailers.”

Shlap Muan (Khmer for chicken wings) known for their novel selection of incredible chicken wings and accompanying signature sauces is one of the participating restaurants in Long Beach Cambodian Restaurant Week. Proprietor Hawk Tea is our guest with a spicy preview.

May 25: Midway Gourmet at the LA County Fair, Shlap Muan, McPrice Myers Wines, NORMS 75th Anniversary, Upland Lemon Festival

Podcasts

Segment One: Show Preview with Executive Producer & Co-Host Andy Harris
Segment Two: Dominic Palmieri, The Midway Gourmet at the L.A. County Fair
Segment Three: Long Beach Cambodian Restaurant Week with Shlap Muan and Proprietor Hawk Tea
Segment Four and Five: McPrice Myers Wines, Paso Robles, with Founder McPrice “Mac” Myers
Segment Six: NORMS 75th Anniversary with Corporate Executive Chef David Cox
Segment Seven: Upland Lemon Festival with Producer Steve Clayton
Segment Eight: Remembering Raul Porto, Sr., Co-Founder of Porto’s Bakery and Cafe

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

Happy Memorial Weekend.

Outrageous Fair Food is always a mouthwatering highlight. What crazy edible will they next put on a stick? One of the all-star, Fair Food personalities is the well-traveled Midway Gourmet, Chef Dominic Palmieri of Biggy’s fame on the RCS Carnival Midway. We’ll find out what indulgent deliciousness Chef Dominic is cooking up now for the closing weekend of the Los Angeles County Fair and beyond.

Then it’s on to the San Diego County Fair in Del Mar (June 12th) and the OC Fair launching on Friday, July 19th. We’re taking Fair Food at its tastiest best with The Midway Gourmet.

“The second annual Long Beach Cambodian Restaurant Week returns June 2 to 9, 2024. The 2024 event and future events are now owned/organized by United Cambodian Community (UCC) of Long Beach, a California registered 501(c)3 non-profit.Long Beach Cambodian Restaurant Week is an avenue to bring everyone to the table, from all walks of life, to showcase the city’s delicious and diverse Cambodian food scene. The eight-day event also seeks to highlight Cambodian-owned food businesses as well as Cambodian chefs and bartenders.” Shlap Muan (Khmer for chicken wings) known for their novel selection of incredible chicken wings and sauces is one of the participating restaurants in Long Beach Cambodian Restaurant Week. Proprietor Hawk Tea is our guest with a spicy preview.

McPrice ‘Mac’ Myers (Paso Robles-based) has been crafting high-expression wines of balance, value, and place since 2002. A lifelong, self-proclaimed “food and wine geek,” Mac was a quick study and almost immediately had the media lauding his wines from near and far. His passion for unique sites in Paso Robles and California’s Central Coast, combined with his meticulous attention to detail in the cellar, result in stunning wines that more than actually live up to the hype.” McPrice “Mac” Myers and Associate Winemaker Adrian Perez join us to uncork all that is McPrice Myers wines.

This September it’s the 75th Anniversary of NORMS famous for their hotcakes. “In 1949, Los Angeles native Norm Roybark opened one of the first 24/7 restaurants in Southern California. A small diner located near the famed Hollywood corner of Sunset and Vine, NORMS quickly became the neighborhood destination by delivering on its promise of “great food, great service, and great value.” Today there are 23 locations across Los Angeles, Orange, and Riverside counties with more on the way in 2024 including Las Vegas.” NORMS’ David Cox, Vice President of Food & Beverage and Corporate Executive Chef, is our guide to share all things NORMS.

“Upland Lemon Festival in the Inland Empire returns from June 14th through the 16th. This annual community-driven event celebrates Upland’s citrus heritage while showcasing local businesses, varietal food vendors, live musical entertainment, a carnival and lots more. The Festival first debuted in 1997 and is set to be even bigger and better this time around. This FREE family-friendly event annually attracts more than 100,000 attendees from around the Inland Empire and all of Southern California.” Producer Steve Clayton of Soundskilz and food and beverage coordinator Sarah Madriz join us to squeeze out all that is the Upland Lemon Festival.

Our own Chef Andrew Gruel, the menu-maker behind the full-service Calico Fish House (in the Sunset Beach area of Huntington Beach) provides another timely and informative “Ask the Chef” segment where he responds to listeners’ thoughtful inquiries. Think there is nothing new when it comes to cutting the conventional sandwich using two slices of almost square bread? Creating a controversy via social media is the “Duff Cut.” The idea is to provide a better balance of crust and filling in each bite. Chef Andrew tried this with a grilled cheese sandwich served at Calico Fish House and shares the surprising intense guest reaction.

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

Dominic Palmieri of Midway Gourmet

Outrageous Fair Food is always a mouthwatering highlight. What crazy edible will they next put on a stick? One of the all-star, Fair Food personalities is the well-traveled Midway Gourmet, Chef Dominic Palmieri of Biggy’s fame on the RCS Carnival Midway. We’ll find out what indulgent deliciousness Chef Dominic is cooking up now for the closing weekend of the Los Angeles County Fair and beyond.

Then it’s on to the San Diego County Fair in Del Mar (June 12th) and the OC Fair launching on Friday, July 19th. We’re taking Fair Food at its tastiest best with The Midway Gourmet.

On& Chef Dominic’s menus are a Dill Pickle Split with Pineapple Whip, a Candied Pickle and Candied Watermelon Slice, Peaches and Cream Funnel Cake and Nashville Chicken Tots. Yum…!

Hawk Tea of Shlap Muan

The second annual Long Beach Cambodian Restaurant Week  returns June 2 to 9, 2024.  “The 2024 event and future events are now owned/organized by United Cambodian Community (UCC) of Long Beach, a California registered 501(c)3 non-profit. The 2023 inaugural event was organized by non-profit Long Beach Food & Beverage, who transitioned the event to UCC earlier this month for the token amount of $1, and will remain involved in 2024 to insure a smooth transition.”

Long Beach Cambodian Restaurant Week is an avenue to bring everyone to the table, from all walks of life, to showcase the city’s delicious and diverse Cambodian food scene. The eight-day event also seeks to highlight Cambodian-owned food businesses as well as Cambodian chefs and bartenders.”

“We are excited to take the reins of Cambodian Restaurant Week beginning this year, and owning this successful brand!” stated Susana Sngiem, Executive Director at UCC. “This will again give our local Cambodian community the opportunity to share our culture and cuisine with all food lovers in Long Beach and encourage them to try something they may not have experienced before.”

“Long Beach is home to the largest community of Cambodians outside of the country itself, many refugees settling in Long Beach after escaping the Khmer Rouge regime genocide of the late 1970s. The city’s own “Cambodia Town” is a bustling collection of eateries, shops and retailers.”

Shlap Muan (Khmer for chicken wings) known for their novel selection of incredible chicken wings and accompanying signature sauces is one of the participating restaurants in Long Beach Cambodian Restaurant Week. Proprietor Hawk Tea is our guest with a spicy preview.

McPrice Mac Myers of McPrice Myers Winery

McPrice ‘Mac’ Myers (Paso Robles-based) has been crafting high-expression wines of balance, value, and place since 2002. A lifelong, self-proclaimed “food and wine geek,” Mac was a quick study and almost immediately had the media lauding his wines from near and far. His passion for unique sites in Paso Robles and California’s Central Coast, combined with his meticulous attention to detail in the cellar, result in stunning wines that more than actually live up to the hype.”

“Over the last two decades, McPrice (Mac) Myers has been crafting wines of depth and balance that showcase the multiple terroirs and climates of the Central Coast – from Santa Barbara to Paso Robles. Mac produced his first vintage in 2002 with half a ton of grapes in a small cooperative in Paso Robles. From that humble beginning, Mac has developed a growing portfolio of wines with broad appeal. In 2014, Mac moved the winery to the current site nestled amidst the rolling hills of the Adelaida District. Over the years, McPrice Myers wines have garnered increasing attention from wine lovers and critics alike.”

“On a cold December day, a wine enthusiast walked into the rustic McPrice Myers tasting room to try Mac’s wines for the first time. Venus Lai signed up for the wine club and was immediately wowed by the depth and sophistication of the wines. Little did anyone know that this would be the beginning of a journey that two years later would lead to a partnership to purchase the property – 84 acres of Adelaida District land that they named Belle Terre (a play on Beautiful Earth – one of Mac’s flagship wines), which was home to the winery, 20 acres of vineyards, and a house sitting atop the hill.”

Adrian Perez of McPrice Myers Winery

“The property had good bones – rich terroir, excellent climate, and a top-notch production site, but there was so much more potential to be realized. Mac and Venus shared a vision to transform the property into an experience that would live up to the quality and breadth of the wines. In 2018, the Hilltop House was transformed into a luxurious, modern vacation home.”

“They plan to showcase both the wines and the property by increasing the vineyard acreage, creating a new hospitality & tasting facility (opening in 2024), and elevating the experience for wine club members. In 2020, McPrice Myers began releasing wines from The Estate Vineyard, opening a new chapter in its diverse offerings. Above all else, McPrice Myers will remain true to their roots in delivering the wines and experiences their loyal customers have come to expect!”

McPrice “Mac” Myers and Associate Winemaker Adrian Perez joins us to uncork all that is McPrice Myers wines.

David Cox of NORMS Restaurants

This September it’s the 75th Anniversary of NORMS famous for their hotcakes. “In 1949, Los Angeles native Norm Roybark opened one of the first 24/7 restaurants in Southern California. A small diner located near the famed Hollywood corner of Sunset and Vine, NORMS quickly became the neighborhood destination by delivering on its promise of “great food, great service, and great value.” Today there are 23 locations across Los Angeles, Orange, and Riverside counties with more on the way in 2024 including Las Vegas.”

“NORMS helped usher in a new era of casual family dining in Southern California. The friendly service and welcoming environment, along with the fresh, quality meals at affordable prices, attracted a following that has remained incredibly loyal. Today, NORMS fans span across generations, and as it continues to grow in both presence and popularity, NORMS remains the place “Where Life Happens.””

NORMS’ David Cox, Vice President of Food & Beverage and Corporate Executive Chef, is our guest to share all things NORMS.

Steve Clayton of SoundSkillz

Upland Lemon Festival in the Inland Empire returns from June 14th through the 16th. This annual community-driven event celebrates Upland’s citrus heritage while showcasing local businesses, varietal food vendors, live musical entertainment, a carnival and lots more. The Festival first debuted in 1997 and is set to be bigger and better this time around. This FREE family-friendly event annually attracts more than 100,000 attendees from around the Inland Empire and all of Southern California.”

“We are excited to expand the 2024 Upland Lemon Festival. Expect more stages with headline musical acts and bigger and better carnival attractions. Another year of family-friendly fun at this beloved community tradition.” – Steve Clayton of Soundskilz, the production agency who organizes the annual festival on behalf of the City of Upland.

“The festival boasts live musical entertainment across 5 stage areas featuring various popular cover-band acts and national headliners such as Eve-6 and Tyler Rich. The long-standing vocal competition Lemon Idol, will take place throughout the weekend, during which contestants of all ages perform for attendees and a panel of judges, competing for cash prizes and Lemon Festival glory. Also not to be missed is the newly expanded (due to popular demand) Country-zone, highlighting country bands, themed-vendors, line dancing and more.”

“Attendees can partake in carnival rides and games throughout the weekend (with more attractions and a full-size roller coaster onsite this year), visit any of seven (7) full bars for 21+ refreshments and sip fresh-squeezed lemonade and sample lemon-themed food offerings in the sunshine. Guests can also visit over 150 booths featuring specialty craft vendors, retail goods and local nonprofit organizations, and enjoy 50+ food vendors offering all sorts of satisfying fare including (but certainly not limited to) lemon-centric sweets.”

Producer Steve Clayton and food and beverage coordinator Sarah Madriz join us to squeeze out the details of all that is the Upland Lemon Festival.

Andy Harris and Andrew Gruel at Cabana 14 at the Cove at Pechanga Resort and Casino

Our own Chef Andrew Gruel, the menu-maker behind the full-service Calico Fish House (in the Sunset Beach area of Huntington Beach) provides another timely and informative “Ask the Chef segment where he responds to listeners’ thoughtful inquiries.

Think there is nothing new when it comes to cutting the conventional sandwich using two slices of almost square bread? Creating a controversy via social media is the “Duff Cut.” The idea is to provide a better balance of crust and filling in each bite. Chef Andrew tried this with a grilled cheese sandwich served at Calico Fish House and shares the surprising intense guest reaction.

Podcasts

Segment One: Show Preview with Executive Producer & Co-Host Andy Harris
Segment Two: Dominic Palmieri, The Midway Gourmet at the L.A. County Fair
Segment Three: Long Beach Cambodian Restaurant Week with Shlap Muan and Proprietor Hawk Tea
Segment Four and Five: McPrice Myers Wines, Paso Robles, with Founder McPrice “Mac” Myers
Segment Six: NORMS 75th Anniversary with Corporate Executive Chef David Cox
Segment Seven: Upland Lemon Festival with Producer Steve Clayton
Segment Eight: Remembering Raul Porto, Sr., Co-Founder of Porto’s Bakery and Cafe

Show 516, March 11, 2023: Show Preview with Executive Producer & Co-Host Andy Harris

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

“The delicious flavors and aromas of chocolate will “Indulge the Senses” at the Big Island Chocolate Festival April 28-29 at the Waikoloa Beach Marriott Resort & Spa. The “Indulge the Senses with Chocolate” theme marks the festival’s 10th anniversary. In-person activities include culinary demonstrations for the home cook, cacao growing and processing seminars by industry experts, a new VIP-PLUS pre-gala Sunset & Pupu Pairing and a festive evening gala with culinary booths, chocolate fountain, entertainment, dancing, a silent auction and some surprises! Guests can enjoy unlimited wine, beer and a custom spritzer by Ola Brew, iced tea and coffee.” Event Chair Stephanie Beeby joins us with all the indulgent details.

“The inaugural Long Beach Cambodian Restaurant Week launches March 19-26, 2023. Long Beach Cambodian Restaurant Week will be a occasion to bring everyone to the table, from all walks of life, to showcase the city’s delicious Cambodian food scene. Organized by United Cambodian Community of Long Beach (UCC) a California registered 501(c)3 non-profit, along with Chef “T” Visoth Ouk,, a renowned Khmer chef and pillar of the local Cambodian community, Long Beach Cambodian Restaurant Week will be an eight day event devoted to celebrating Cambodian and Southeast Asian fare in and around Long Beach. The event also seeks to highlight Cambodian-owned food businesses as well as Cambodian chefs and bartenders.” Shlap Muan (Khmer for chicken wings,) one of the participating restaurants, is the creation of Hawk and Sophia Tea. It started out as a modest sandwich shop in San Francisco as a way for the young couple to escape the corporate grind. Restaurateur Hawk Tea joins us to preview Long Beach Cambodian Restaurant Week with a plate of signature wings seasoned with Spicy Cambodian Dirt at the ready.

The Formosa Café in West Hollywood first opened its doors in 1939 making its relaunched, revitalized debut in its 80th year in 2019 under the stewardship of the 1933 Group known for impressive and thoughtful historic renovations of iconic restaurants including, most recently, Tail o’the Pup. “1933 Group partner, Bobby Green, worked with local Los Angeles archivists and hospitality notables who helped to develop the new food and cocktail menu: a retrospective of Formosa’s culinary evolution since the 1920’s. The new Formosa not only transports guests back in time to the glory days of Hollywood, but with its new, refreshed menu guests are given another way to connect to a special part of Los Angeles gastronomic history, too.” The heart and soul of the revitalization of Formosa Café, Bobby Green of 1933 Group, joins us with chopsticks in hand.

Chef & Pitmaster Chad Phuong, also known as the Cambodian Cowboy, of Long Beach’s Battambong BBQ is a participant in the upcoming Long Beach Cambodian Restaurant Week. It’s real deal Texas-style BBQ with an inspired kick. No gimmicks here… Chef Chad Phuong is our guest with tongs in hand.

Our own Chef Andrew Gruel, the menu-maker behind the recently launched, full-service Calico Fish House (in the Sunset Beach area of Huntington Beach) and also the founder of Big Parm (New Jersey-style pizza) in the Mess Hall in Tustin provides another timely and informative “Ask the Chef” segment where Chef Andrew responds to listeners thoughtful inquiries. If you have a successful restaurant concept what’s the best way to finance the contemplated expansion? Should the restaurateur seek investors, private financing or perhaps franchising? Chef Andrew has been down this twisting path previously. We’ll “Ask the Chef.”

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

Show 516, March 11, 2023: Long Beach Cambodian Restaurant Week Preview with Hawk Tea of Shlap Muan Part One

Hawk Tea of Shlap Muan

The inaugural Long Beach Cambodian Restaurant Week launches March 19-26, 2023. “Long Beach Cambodian Restaurant Week will be a occasion to bring everyone to the table, from all walks of life, to showcase the city’s delicious Cambodian food scene.”

“Organized by United Cambodian Community of Long Beach (UCC) a California registered 501(c)3 non-profit, along with Chef “T” Visoth Ouk, a renowned Khmer chef and pillar of the local Cambodian community, Long Beach Cambodian Restaurant Week will be an eight day event devoted to celebrating Cambodian and Southeast Asian fare in and around Long Beach. The event also seeks to highlight Cambodian-owned food businesses as well as Cambodian chefs and bartenders.”

“Long Beach is home to the largest community of Cambodians outside of the country itself, many refugees settling in Long Beach after escaping the Khmer Rouge regime genocide of the late 1970s. The city’s own ‘Cambodia Town’ is a bustling collection of eateries, shops and retailers.”

Shlap Muan (Khmer for chicken wings,) one of the participating restaurants is the ambivalent creation of Hawk and Sophia Tea. It started out as a modest sandwich shop in San Francisco as a way for the young couple to escape the corporate grind.

“Hawk grew up working in his parent’s restaurant in Long Beach. Like most immigrant families looking to make a future for their children, his parents worked 7 days a week in a small Chinese-Cambodian restaurant. This meant all their children had to help out. Hawk remembers the long grinding hours and literal back breaking work. He promised himself well into his 20’s that he would never again work in a restaurant.”

Never “say never…” “Fast forward to 2018 and Hawk and Sophia both quit their jobs and opened a restaurant. The early going was rough. The Teas had a good sandwich, but not great. They had to do something that would separate them from all the other food establishments in San Francisco’s Financial District. Sophia suggested chicken wings.”

“Right away, it reminded Hawk of his dad’s chicken wings. Crispy, crunchy, juicy wings that were never oily. Hawk’s father’s wings had this wonderful sweet and spicy flavor that just brought him so many good memories. The flavors at Shlap Muan are all original to Hawk. His fondest childhood memories all revolved around cooking and eating Cambodian and Chinese foods. As Shlap Muan evolves, it always humbles and reminds Hawk of the happiness food brings to people.”

Hawk Tea joins us to preview Long Beach Cambodian Restaurant Week with a plate of signature wings seasoned with Spicy Cambodian Dirt at the ready.

Show 516, March 11, 2023: Long Beach Cambodian Restaurant Week Preview with Hawk Tea of Shlap Muan Part Two

Hawk Tea of Shlap Muan

The inaugural Long Beach Cambodian Restaurant Week launches March 19-26, 2023. “Long Beach Cambodian Restaurant Week will be a occasion to bring everyone to the table, from all walks of life, to showcase the city’s delicious Cambodian food scene.”

“Organized by United Cambodian Community of Long Beach (UCC) a California registered 501(c)3 non-profit, along with Chef “T” Visoth Ouk, a renowned Khmer chef and pillar of the local Cambodian community, Long Beach Cambodian Restaurant Week will be an eight day event devoted to celebrating Cambodian and Southeast Asian fare in and around Long Beach. The event also seeks to highlight Cambodian-owned food businesses as well as Cambodian chefs and bartenders.”

Shlap Muan (Khmer for chicken wings,) one of the participating restaurants is the ambivalent creation of Hawk and Sophia Tea. It started out as a modest sandwich shop in San Francisco as a way for the young couple to escape the corporate grind.

“Hawk grew up working in his parent’s restaurant in Long Beach. Like most immigrant families looking to make a future for their children, his parents worked 7 days a week in a small Chinese-Cambodian restaurant. This meant all their children had to help out. Hawk remembers the long grinding hours and literal back breaking work. He promised himself well into his 20’s that he would never again work in a restaurant.”

Never “say never…” “Fast forward to 2018 and Hawk and Sophia both quit their jobs and opened a restaurant. The early going was rough. The Teas had a good sandwich, but not great. They had to do something that would separate them from all the other food establishments in San Francisco’s Financial District. Sophia suggested chicken wings.”

“Right away, it reminded Hawk of his dad’s chicken wings. Crispy, crunchy, juicy wings that were never oily. Hawk’s father’s wings had this wonderful sweet and spicy flavor that just brought him so many good memories. The flavors at Shlap Muan are all original to Hawk. His fondest childhood memories all revolved around cooking and eating Cambodian and Chinese foods. As Shlap Muan evolves, it always humbles and reminds Hawk of the happiness food brings to people.”

Hawk Tea continues with us to preview Long Beach Cambodian Restaurant Week with a plate of signature wings seasoned with Spicy Cambodian Dirt at the ready.

March 11: Big Island Chocolate Festival, Long Beach Cambodian Restaurant Week with Shlap Muan and Battambong BBQ, Formosa Café

Podcasts

Segment One: Show Preview with Executive Producer & Co-Host Andy Harris
Segment Two: Big Island Chocolate Festival Preview with Stephanie Beeby, Event Chair
Segment Three: Long Beach Cambodian Restaurant Week Preview with Hawk Tea of Shlap Muan Part One
Segment Four: Long Beach Cambodian Restaurant Week Preview with Hawk Tea of Shlap Muan Part Two
Segment Five: Formosa Café in West Hollywood with Bobby Green of the 1933 Group Part One
Segment Six: Formosa Café in West Hollywood with Bobby Green of the 1933 Group Part Two
Segment Seven: Long Beach Cambodian Restaurant Week Preview with Chad “The Cambodian Cowboy” Phuong, Battambong BBQ
Segment Eight: Chef Andrew Gruel, Co-Host, with “Ask the Chef”

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

“The delicious flavors and aromas of chocolate will “Indulge the Senses” at the Big Island Chocolate Festival April 28-29 at the Waikoloa Beach Marriott Resort & Spa. The “Indulge the Senses with Chocolate” theme marks the festival’s 10th anniversary. In-person activities include culinary demonstrations for the home cook, cacao growing and processing seminars by industry experts, a new VIP-PLUS pre-gala Sunset & Pupu Pairing and a festive evening gala with culinary booths, chocolate fountain, entertainment, dancing, a silent auction and some surprises! Guests can enjoy unlimited wine, beer and a custom spritzer by Ola Brew, iced tea and coffee.” Event Chair Stephanie Beeby joins us with all the indulgent details.

“The inaugural Long Beach Cambodian Restaurant Week launches March 19-26, 2023. Long Beach Cambodian Restaurant Week will be a occasion to bring everyone to the table, from all walks of life, to showcase the city’s delicious Cambodian food scene. Organized by United Cambodian Community of Long Beach (UCC) a California registered 501(c)3 non-profit, along with Chef “T” Visoth Ouk, a renowned Khmer chef and pillar of the local Cambodian community, Long Beach Cambodian Restaurant Week will be an eight day event devoted to celebrating Cambodian and Southeast Asian fare in and around Long Beach. The event also seeks to highlight Cambodian-owned food businesses as well as Cambodian chefs and bartenders.” Shlap Muan (Khmer for chicken wings,) one of the participating restaurants, is the creation of Hawk and Sophia Tea. It started out as a modest sandwich shop in San Francisco as a way for the young couple to escape the corporate grind. Restaurateur Hawk Tea joins us to preview Long Beach Cambodian Restaurant Week with a plate of signature wings seasoned with Spicy Cambodian Dirt at the ready.

The Formosa Café in West Hollywood first opened its doors in 1939 making its new, revitalized debut in its 80th year in 2019 under the stewardship of the 1933 Group known for impressive and thoughtful historic renovations of iconic restaurants including, most recently, Tail o’the Pup. “1933 Group partner, Bobby Green, worked with local Los Angeles archivists and hospitality notables who helped to develop the new food and cocktail menu: a retrospective of Formosa’s culinary evolution since the 1920’s. The new Formosa not only transports guests back in time to the glory days of Hollywood, but with its new, refreshed menu guests are given another way to connect to a special part of Los Angeles gastronomic history, too.” The heart and soul of the revitalization of Formosa Café, Bobby Green of 1933 Group, joins us with chopsticks in hand.

Chef & Pitmaster Chad Phuong, also known as the Cambodian Cowboy, of Long Beach’s Battambong BBQ is a participant in the upcoming Long Beach Cambodian Restaurant Week. It’s real deal Texas-style BBQ with an inspired kick. No gimmicks here… Chef Chad Phuong is our guest with tongs in hand.

Our own Chef Andrew Gruel, the menu-maker behind the full-service Calico Fish House (in Huntington Beach) and also the founder of Big Parm (New Jersey-style pizza) in the Mess Hall in Tustin provides another timely and informative “Ask the Chef” segment where Chef Andrew responds to listeners thoughtful inquiries. If you have a successful restaurant concept what’s the best way to finance the expansion? Should the restaurateur seek investors, private financing or perhaps franchising? Chef Andrew has been down this path previously. We’ll “Ask the Chef.”

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

Stephanie Beeby of the Big Island Chocolate Festival

“The delicious flavors and aromas of chocolate will “Indulge the Senses” at the Big Island Chocolate Festival April 28-29 at the Waikoloa Beach Marriott Resort & Spa. The “Indulge the Senses with Chocolate” theme marks the festival’s 10th anniversary.”

“In-person activities include culinary demonstrations for the home cook, cacao growing and processing seminars by industry experts, a new VIP-PLUS pre-gala Sunset & Pupu Pairing and a festive evening gala with culinary booths, chocolate fountain, entertainment, dancing, a silent auction and some surprises! Guests can enjoy unlimited wine, beer and a custom spritzer by Ola Brew, iced tea and coffee.”

“We are returning to our original gala format with chefs staffing sweet and savory culinary booths,” says Stephanie Beeby, event chairperson. “This year we are debuting a VIP-PLUS package with entry Saturday night to both a Sunset & Pupu Pairing plus VIP gala section with table seating and exclusive wine and beer bar.”

In its 10th year, the celebration of chocolate is presented by the non-profit Kona Cacao Association (KCA).

A general admission gala ticket is $99 while a VIP-PLUS ticket is $189. Also available are specially priced event room packages at the Waikoloa Beach Marriott Resort. Educational activities and prices are detailed on the website. All event tickets are sold online and include additional tax and ticketing fees apply.

Event Chair Stephanie Beeby joins us with all the indulgent details.

Hawk Tea of Shlap Muan

The inaugural Long Beach Cambodian Restaurant Week launches March 19-26, 2023. “Long Beach Cambodian Restaurant Week will be a occasion to bring everyone to the table, from all walks of life, to showcase the city’s delicious Cambodian food scene.”

“Organized by United Cambodian Community of Long Beach (UCC) a California registered 501(c)3 non-profit, along with Chef “T” Visoth Ouk, a renowned Khmer chef and pillar of the local Cambodian community, Long Beach Cambodian Restaurant Week will be an eight day event devoted to celebrating Cambodian and Southeast Asian fare in and around Long Beach. The event also seeks to highlight Cambodian-owned food businesses as well as Cambodian chefs and bartenders.”

“Long Beach is home to the largest community of Cambodians outside of the country itself, many refugees settling in Long Beach after escaping the Khmer Rouge regime genocide of the late 1970s. The city’s own ‘Cambodia Town’ is a bustling collection of eateries, shops and retailers.”

Shlap Muan (Khmer for chicken wings,) one of the participating restaurants is the ambivalent creation of Hawk and Sophia Tea. It started out as a modest sandwich shop in San Francisco as a way for the young couple to escape the corporate grind.

“Hawk grew up working in his parent’s restaurant in Long Beach. Like most immigrant families looking to make a future for their children, his parents worked 7 days a week in a small Chinese-Cambodian restaurant. This meant all their children had to help out. Hawk remembers the long grinding hours and literal back breaking work. He promised himself well into his 20’s that he would never again work in a restaurant.”

Never “say never…” “Fast forward to 2018 and Hawk and Sophia both quit their jobs and opened a restaurant. The early going was rough. The Teas had a good sandwich, but not great. They had to do something that would separate them from all the other food establishments in San Francisco’s Financial District. Sophia suggested chicken wings.”

“Right away, it reminded Hawk of his dad’s chicken wings. Crispy, crunchy, juicy wings that were never oily. Hawk’s father’s wings had this wonderful sweet and spicy flavor that just brought him so many good memories. The flavors at Shlap Muan are all original to Hawk. His fondest childhood memories all revolved around cooking and eating Cambodian and Chinese foods. As Shlap Muan evolves, it always humbles and reminds Hawk of the happiness food brings to people.”

Hawk Tea joins us to preview Long Beach Cambodian Restaurant Week with a plate of signature wings seasoned with Spicy Cambodian Dirt at the ready.

Bobby Green of the 1933 Group

The Formosa Café in West Hollywood first opened its doors in 1939 making its new, revitalized debut in its 80th year in 2019 under the stewardship of the 1933 Group known for impressive and thoughtful historic renovations of iconic restaurants including, most recently, Tail o’the Pup.

“Located in 1939 across from the then-Samuel Goldwyn studio (now known as The Lot,) stars like Frank Sinatra, Humphrey Bogart, James Dean, and Elvis Presley would pop into the legendary Formosa Cafe regularly for dining and drinks. On any given day, patrons might have seen Ava Gardner dancing past the old, red leather booths, or John Wayne nursing a late-night scotch (he was caught making scrambled eggs in their kitchen one morning, after reportedly passing out in a booth the night before).”

“Among the artful interior design restorations by the 1933 Group is the full reveal of the iconic and original red trolley car, dating back to 1904 and is confirmed to be the oldest surviving red train car remaining in existence. Boxes of autographed celebrity photos and storage units of original memorabilia have thoughtfully made their way back into the Cafe.”

“1933 Group partner, Bobby Green, worked with local Los Angeles archivists and hospitality notables who helped to develop the new food and cocktail menu: a retrospective of Formosa’s culinary evolution since the 1920’s. The new Formosa not only transports guests back in time to the glory days of Hollywood, but with its new, refreshed menu guests are given another way to connect to a special part of Los Angeles gastronomic history, too.”

The heart and soul of the revitalization of Formosa Café, Bobby Green of 1933 Group, joins us with chopsticks in hand.

Chad Phoung of Battamboung BBQ

Chef & Pitmaster Chad Phuong, also known as the Cambodian Cowboy, of Long Beach’s Battambong BBQ is a participant in the upcoming Long Beach Cambodian Restaurant Week. It’s real deal Texas-style BBQ with an inspired kick. No gimmicks here…Chef Chad Phuong is our guest with tongs in hand.

This is a career change for Chef Phuong and, in a short time, he’s created a tremendous word-of-mouth following for his regular Long Beach BBQ pop-ups serviced by his rolling smoker. His acclaim is such that CBS’s Carter Evans featured Chef Chad in “The Dish” segment of “CBS Mornings” (National) in early November of last year.

Phuong learned all about the cuts of meat and pitmastering while working in a meat processing plant in Texas before returning to Long Beach. Chad survived the ravages of the Khmer Rouge regime in Cambodia and emigrated to the United States in 1980 with his Mother and siblings.

On Chef Chad’s regular menu are slow-smoked, 17-hour Brisket, Tri-Tip, Spare Ribs, Pulled Pork, Chicken, Cambodian Sausage, and Pork Belly. Also featured are Brisket Nom Pang and Tri-Tip Nom Pang sandwiches.

Battambong BBQ’s regular weekly schedule: Bixby Knolls Farmers Market (Thurs 3 p.m.-7 pm) Ten Mile Brewing (Fridays 12 p.m.-9 p.m.) Trademark Brewing (Sundays 12-7p.m.), Long Beach.

Andy Harris and Andrew Gruel at Cabana 14 at the Cove at Pechanga Resort and Casino

Our own Chef Andrew Gruel, the menu-maker behind the recently launched, full-service Calico Fish House (in the Sunset Beach area of Huntington Beach) and also the founder of Big Parm (New Jersey-style pizza) in the Mess Hall in Tustin provides another timely and informative Ask the Chef segment where Chef Andrew responds to listeners thoughtful inquiries.

If you have a successful restaurant concept what’s the best way (least risky) to finance the expansion? Should the restaurateur seek investors, private financing or perhaps franchising? Chef Andrew has been down this winding path previously. We’ll “Ask the Chef.”

Podcasts

Segment One: Show Preview with Executive Producer & Co-Host Andy Harris
Segment Two: Big Island Chocolate Festival Preview with Stephanie Beeby, Event Chair
Segment Three: Long Beach Cambodian Restaurant Week Preview with Hawk Tea of Shlap Muan Part One
Segment Four: Long Beach Cambodian Restaurant Week Preview with Hawk Tea of Shlap Muan Part Two
Segment Five: Formosa Café in West Hollywood with Bobby Green of the 1933 Group Part One
Segment Six: Formosa Café in West Hollywood with Bobby Green of the 1933 Group Part Two
Segment Seven: Long Beach Cambodian Restaurant Week Preview with Chad “The Cambodian Cowboy” Phuong, Battambong BBQ
Segment Eight: Chef Andrew Gruel, Co-Host, with “Ask the Chef”