Show 456, December 18, 2021: Show Preview with Executive Producer & Co-Host Andy Harris

The Happiest of Happy Holidays to our loyal listening audience.

You’re appreciated! Thanks for making us your source for reliable food news. We’re giving the Team a break to be with Family and Friends during the Holidays. We’ll be back on Saturday morning, January 8th at 10:00 a.m. with a new year of tantalizing and informative food information.

“From the accomplished culinary minds of Chef John Park and Restaurateur Ed Lee of foodie favorite Toast Kitchen + Bakery in Costa Mesa comes Tableau Kitchen and Bar at South Coast Plaza. At Tableau, Chef Park elevates New American cuisine showcasing the inventive global influences and unexpected twists on classic dishes for which he is known. Tableau’s seafood-forward menu takes full advantage of the restaurant’s coastal location and features the freshest produce from local farms.” Chef John and Ed take a break from the busy soft opening to join us. 

Trademark Brewing is the ambitious result of one couple with many passions – food, science, beer and brewing. Founded by a husband and wife team, Sterling and Ilana Steffen, who brought Trademark Brewing to Long Beach, California.”“Trademark Brewing is the first production craft brewery in Long Beach, and one of the only sustainability-focused breweries in California. Their special equipment and processes allow Trademark to use less than half the water of other breweries their size, and 30% less energy. At Trademark Brewing, great beer isn’t enough. Their mantra is “we make it better.”” Founder Ilana Steffen and Head Brewer Valerie Adee are our guests to tap the keg on Trademark Brewing.

Since 2014 Sammy’s Original in Lake Forest has been the welcoming place to go in South Orange County for upscale sports bar food, craft cocktails, tap beers, live entertainment and premiere Mini Satellite Horse Wagering. The handsome and spacious interior features 120 Hi-Def Television screens. Nightly entertainment is on the menu, too. There is plenty of easy on-site parking and patio seating. Partner and General Manager Scott Terheggen joins us.

Between the two of them our resident Meatheads from West Coast Prime Meats, Terry Hanks and Jay Henderson, have decades of practical experience with center plate proteins. They are both avid home cooks, too. Terry and Jay join us with some helpful Holiday cooking tips. They also answer some Listeners’ meaty questions about proteins.

What’s the difference between a Filet and Ribeye Steak?

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. It’s Holiday cooking time and Chef Andrew is here to help. He offers a few more genuinely useful Holiday Cooking Tips to make life a bit easier in your active kitchen.

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

Play

December 18: Tableau Kitchen and Bar, Trademark Brewing, Sammy’s Original, The Meatheads from West Coast Prime Meats

Podcasts

Segment One: Show Preview with Executive Producer & Co-Host Andy Harris
Segment Two: Chef John Park and Restaurateur Ed Lee, Tableau Kitchen and Bar at South Coast Plaza Part One
Segment Three: Chef John Park and Restaurateur Ed Lee, Tableau Kitchen and Bar at South Coast Plaza Part Two
Segment Four: Trademark Brewing, Long Beach with Founder Ilana Steffen and Head Brewer Valerie Adee Part One
Segment Five: Trademark Brewing, Long Beach with Founder Ilana Steffen and Head Brewer Valerie Adee Part Two
Segment Six: Sammy’s Original, Lake Forest, with General Manager / Partner Scott Terheggen
Segment Seven: “The Meatheads” from West Coast Prime Meats – Terry Hanks & Jay Henderson
Segment Eight: Co-Host Chef Andrew Gruel with “Ask the Chef”

The Happiest of Happy Holidays from the “SoCal Restaurant Show.”

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

“From the accomplished culinary minds of Chef John Park and Restaurateur Ed Lee of foodie favorite Toast Kitchen + Bakery in Costa Mesa comes Tableau Kitchen and Bar at South Coast Plaza. At Tableau, Chef Park elevates New American cuisine showcasing the inventive global influences and unexpected twists on classic dishes for which he is known. Tableau’s seafood-forward menu takes full advantage of the restaurant’s coastal location and features the freshest produce from local farms.” Chef John and Ed take a break from the busy soft opening to join us.

“Trademark Brewing is the ambitious result of one couple with many passions – food, science, beer and brewing. Founded by a husband and wife team, Sterling and Ilana Steffen, who brought Trademark Brewing to Long Beach, California.”“Trademark Brewing is the first production craft brewery in Long Beach, and one of the only sustainability-focused breweries in California. Their special equipment and processes allow Trademark to use less than half the water of other breweries their size, and 30% less energy. At Trademark Brewing, great beer isn’t enough. Their mantra is “we make it better.”” Founder Ilana Steffen and Head Brewer Valerie Adee are our guests to tap the keg on Trademark Brewing.

Since 2014 Sammy’s Original in Lake Forest has been the welcoming place to go in South Orange County for upscale sports bar food, craft cocktails, tap beers, live entertainment and premiere Mini Satellite Horse Wagering. The handsome and spacious interior features 120 Hi-Def Television screens. There is plenty of on-site parking. Partner and General Manager Scott Terheggen joins us.

Between the two of them our resident Meatheads from West Coast Prime Meats, Terry Hanks and Jay Henderson, have decades of practical experience with center plate proteins. They are both avid home cooks, too. Terry and Jay join us with some helpful Holiday cooking tips. They also answer some Listeners’ meaty questions about proteins.

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. It’s Holiday cooking time and Chef Andrew is here to help. He offers a few more genuinely useful Holiday Cooking Tips to make life a bit easier in your active kitchen.

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

John Park of Toast Kitchen and Bakery

“From the accomplished culinary minds of Chef John Park and Restaurateur Ed Lee of foodie favorite Toast Kitchen + Bakery in Costa Mesa comes Tableau Kitchen and Bar at South Coast Plaza. At Tableau, Chef Park elevates New American cuisine showcasing the inventive global influences and unexpected twists on classic dishes for which he is known. Tableau’s seafood-forward menu takes full advantage of the restaurant’s coastal location and features the freshest produce from local farms.”

“Breakfast, lunch and dinner menus offer something for every palate, from sweet to savory, salads to sandwiches, scallops to steak. A full bar with craft cocktails, draft beers and a curated wine list and Chef Park’s famous pastries complement the exciting menu selections. At Tableau Kitchen and Bar, every meal makes a difference, with a percentage of proceeds donated to local charities.”

Chef John and Ed take a break from their busy soft opening to join us.

Ilana Steffen of Trademark Brewing

Trademark Brewing is the ambitious result of one couple with many passions – food, science, beer and brewing. Founded by a husband and wife team, Sterling and Ilana Steffen, who brought Trademark Brewing to Long Beach, California.”

“Trademark Brewing is the first production craft brewery in Long Beach, and one of the only sustainability-focused breweries in California. Their special equipment and processes allow Trademark to use less than half the water of other breweries their size, and 30% less energy. At Trademark Brewing, great beer isn’t enough. Their mantra is “we make it better.””

Guests can enjoy Trademark Brewing craft beers and cold brew coffee on draft in their Long Beach Taproom & Beer Garden. At any given time there is a choice of over 20 craft beers on tap. Represented styles include Hoppy, Light, Fruited + Sour, Dark, Belgian and even Beer Slushies. They also fill growlers. The Taproom is both dog and kid friendly.

Founder Ilana Steffen and Head Brewer Valerie Adee join us to tap the keg on Trademark Brewing.

“Since 2014 Sammy’s Original in Lake Forest has been the welcoming place to go in South Orange County for upscale sports bar food, craft cocktails, tap beers, live entertainment and premiere Mini Satellite Horse Wagering.” The handsome, well-appointed and spacious interior features 120 Hi-Def Television screens. There is plenty of on-site parking.

Breakfast is served until 12 Noon daily. Think Breakfast Enchiladas with scrambled eggs and Jack and Cheddar cheese…Happy Hour is Monday through Friday from 2:00 p.m., to 7:00 p.m. with both beverage and snack specials.

All the pizzas (12”) are created using house-prepared dough and sauce. New pizza additions include Ham & Pineapple and White with chicken breast, red onion and green onion.

The pastas are prepared in-house. The Lasagna with Nana’s meat sauce and Mozzarella and Ricotta is from one of the proprietor’s mother’s family recipes. All the soups are prepared from-scratch.

There are beverages aplenty. Typically there are 12 rotating beers on tap in addition to a wide variety of bottled beers including domestic, imported and craft selections. A signature cocktail is the Mango Peach Passion with Absolut Mango Vodka, passion fruit puree, DeKuyper Peachtree and pineapple juice.

Partner and General Manager Scott Terheggen is our guest.

Jay Henderson one of the Meatheads from West Coast Prime Meats

Between the two of them our resident Meatheads from West Coast Prime Meats, Terry Hanks and Jay Henderson, have decades of practical experience with center plate proteins. They are both avid home cooks, too. Terry and Jay join us with some helpful Holiday cooking tips. They also answer some Listeners’ meaty questions about proteins.

“West Coast Prime Meats is a team collaboration of award-winning restaurant operators and professional steak cutters with decades of experience, so they understand the hospitality operator’s need for the best quality products, consistently prepared, and reliably delivered.”

Chef Andrew Gruel of the Slapfish Restaurant Group

Our own Chef Andrew Gruel of the Slapfish Restaurant Group provides another timely and informative “Ask the Chef” segment where Chef Andrew responds to listeners thoughtful inquiries.

It’s the height of Holiday cooking time and Chef Andrew is here to help. He offers a few more genuinely useful Holiday Cooking Tips to make life a bit easier in your active kitchen.

The happiest of Happy Holidays from the “SoCal Restaurant Show.”

Podcasts

Segment One: Show Preview with Executive Producer & Co-Host Andy Harris
Segment Two: Chef John Park and Restaurateur Ed Lee, Tableau Kitchen and Bar at South Coast Plaza Part One
Segment Three: Chef John Park and Restaurateur Ed Lee, Tableau Kitchen and Bar at South Coast Plaza Part Two
Segment Four: Trademark Brewing, Long Beach with Founder Ilana Steffen and Head Brewer Valerie Adee Part One
Segment Five: Trademark Brewing, Long Beach with Founder Ilana Steffen and Head Brewer Valerie Adee Part Two
Segment Six: Sammy’s Original, Lake Forest, with General Manager / Partner Scott Terheggen
Segment Seven: “The Meatheads” from West Coast Prime Meats – Terry Hanks & Jay Henderson
Segment Eight: Co-Host Chef Andrew Gruel with “Ask the Chef”

Show 401, November 28, 2020: Co-Host Chef Andrew Gruel of the Slapfish Restaurant Group with “Ask the Chef”

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 which is a genuine (and increasingly growing) concern.

It’s been an especially tough week for California restaurants as more restrictions have been placed on how restaurants can serve their guests. As of Wednesday evening (the night before Thanksgiving) L.A. County placed a prohibition on the previously allowable outdoor dining for a minimum of three weeks. It could, possibly, be for a lot longer…This now means outside, properly socially distanced Holiday dinners at L.A. County restaurants can’t happen. A huge blow (with little notice) to the already struggling L.A. County restaurants. We’ll “Ask the Chef.”

Chef Andrew also responds to a listener question. Is it safe to cook and eat “live” Maine lobsters shipped from the East Coast that, regrettably, arrived dead?

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Show 399, November 14, 2020: Co-Host Chef Andrew Gruel of the Slapfish Restaurant Group with “Ask the Chef”

Chef Andrew Gruel of the Slapfish Restaurant GroupOur 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.

Thanksgiving is fast approaching on November 26th. In the spirit of the Holidays it’s appropriate for Chef Andrew to now share his best Thanksgiving cooking tips. This week we’re talking about cooking the seasoned bird. Chef Andrew suggests this might be the year to spatchcock the turkey. It seems more people will be doing Family Thanksgiving at home this year and probably with smaller groups. We’ll “Ask the Chef.”

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Show 302, December 15, 2018: Chef Andrew Gruel, Slapfish Restaurant Group & Co-host

Andy Harris and Andrew Gruel at Cabana 14 at the Cove at Pechanga Resort and CasinoOur own Chef Andrew Gruel joins us with another informative “Ask the Chef” segment. With the Holidays upon us it’s great to have a real working chef in our corner providing handy advice!

Tuna in a can, a staple of everyone’s home pantry, is, incredibly, losing popularity with Millennials. Chef Andrew explains that tuna is packed in cans in two ways. The more premium approach is to actually cook the tuna in the can which preserves more of the flavor and nutrients.

We’ll open the can on this one and explain more…

 

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Show 300, December 1, 2018: Chef Andrew Gruel, Slapfish Restaurant Group, “Ask the Chef”

Andrew and William GruelOur own Chef Andrew Gruel joins us with another informative “Ask the Chef” segment. With the Holidays upon us it’s great to have a real working chef in our corner with helpful advice!

Chef Andrew will give us some advice on what knives you really need for the home kitchen and his creative picks for the best, affordable kitchen gadgets for Holiday Gifting.

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Show 296, November 3, 2018: Chef Andrew Gruel, Chef’s Tips for Stress-Free Holiday Entertaining, Part 1

Andy Harris and Andrew Gruel at Cabana 14 at the Cove at Pechanga Resort and CasinoThe Holidays are fast approaching and it’s time for the return of our Ask the Chef” segment with our own resident cooking authority, Chef Andrew Gruel. Chef Andrew provides a bevy of his always reliable best tips for stress-free Holiday entertaining. There is much more than turkey on the Holiday table…

To brine or not to brine that is perhaps the Thanksgiving question? How do you get all the parts of the turkey to cook evenly?

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Show 99, November 29, 2014: The Solvang Bakery

Solvang has five traditional Danish bakeries turning out their cravable specialties including the famous butter cookies sold by the tub. As it turns out each also has a standout creation which is their signature.

Susan Halmes of Solvang BakeryFor the Solvang Bakery (now a Family affair with the 2nd generation involved) it’s gingerbread and jalapeno chile cheese bread. Their ornate and personalized gingerbread houses are shipped all across the country for the Holidays. True edible artistic creations…They are also known for their special occasion and distinctive wedding cakes.

Founder and 30-year master baker Susan Halmes shares her sweet story. Her recipe for success starts with “(2) heaping tablespoons Passion for delicious things to eat. From there it’s (1) cup (packed) love of family…

December is the annual Solvang Julefest (Yule-Fest.) The Solvang Bakery is part of this with gingerbread decorating classes for all ages. Great Family fun…

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Show 52, December 14, 2013: Celebrity Chef Scott Conant oversees his highly successful empire of five Scarpetta restaurants

Scott Conant of Scarpetta and Food NetworkChef Scott Conant oversees a growing restaurant empire from his base in Manhattan. There are hugely successful Scarpetta restaurants in New York City, Miami Beach, Toronto, Beverly Hills at The Montage Hotel and Las Vegas at The Cosmopolitan. He’s known for an extraordinary spaghetti dish.

He also has the more casual, D.O.C.G. Enoteca at The Cosmopolitan in Las Vegas.

The Scarpetta Cookbook (his third) is just out for the Holidays. His goal is that the reader will really be able to recreate his restaurant dishes by following the recipes.

Scarpetta Beverly Hills just celebrated its 3rd birthday.

Chef Scott is familiar to millions of viewers of food television as one of the original permanent judges on Food Network’s “Chopped.” His well-established judging style is to be honest but not hurtful.

“Chopped” is probably the hardest legitimate cooking competition series on the air. As Scott explains it’s all real. None of the competing chefs have a clue as to what’s in their mystery basket of ingredients until they open it! Chef Scott reveals that “Chopped” has just been renewed for three more seasons.

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Show 52, December 14, 2013: Celebrity Chef Scott Conant of the five Scarpetta restaurants coast-to-coast. Continues…

Scarpetta CookbookThe Scarpetta Cookbook came about as a result of a hands-on cooking demo Scott performed in Manhattan. There were 15 teams of two students preparing one of his signature recipes. The variations of the same dish as presented by the class members was incredible. Scott calls it a disaster.

Scott wants food fans to be able to successfully duplicate the Scarpetta recipes at home. No secrets or missing ingredient in the book’s recipes. That’s his goal for the book.

If you order the cookbook from his website you can obtain a personalized inscription. Good idea for the Holidays and saves the flight to New York.

Chef Scott talks about the needed ingredients for success with multiple restaurants. It’s all about service, food and ambiance. Service is the key. Food is the follow-up. Scott points out that if a guest has a bad service experience they are likely never to return.

Scott wants ever guest who visits his restaurants to leave happier than when they came in.

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