Show 432, July 3, 2021: Show Preview with Executive Producer & Co-Host Andy Harris

Happy 4th of July Weekend to all! Dine well and be safe!

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

“Creator of the award-winning website Nibbles and Feasts, Ericka Sanchez delivers a refreshing take on Mexican drinks and popsicles, just in time for Summer in the cookbook, Aguas Frescas & Paletas – Refreshing Mexican Beverages and Frozen Treats, Traditional and Reimagined. Aguas Frescas and Paletas highlights 40 amazing treats that use less sugar than the traditional recipes, and adds unique flavor twists into the mix alongside nostalgia-inducing classics.” “Ranging from familiar flavors like horchata and lime to more unique combinations like Hibiscus & Spiced Orange, Mint Blackberry, and Avocado Coconut the recipes in Aguas Frescas & Paletas use simple and refreshing ingredients that can be found at your local supermarket.” Ericka Sanchez joins us Mango & Chamoy Pop in hand.

“Inspired by the timeless charm of horses, riders, and traditional whitewashed stables, Paso Robles’ The Stables Inn, a celebration of the great outdoors, is a totally renovated 19-room hotel located three short blocks from Paso Robles historic Downtown City Park and town center where shops, restaurants and tasting rooms abound.” “Featuring modern, stylish and unpretentious accommodations with touches of Western chic, The Stables Inn is the perfect spot to call home as you enjoy and explore all that the Paso Robles AVA has to offer.” Hotel Manager Lindsey Sparkman is graciously at our service.

Chef Suzanne Goin and business partner Caroline Styne, owners and operators of The Lucques Group, debuted the long-in-the-works A.O.C. Brentwood early last month. Located at 11648 San Vicente Boulevard in Brentwood, the restaurant features the small plates format that A.O.C. originated with Suzanne’s regularly changing menu inspired by California’s seasons and regional farmers’ markets which helped her win the coveted Outstanding Chef Award from the James Beard Foundation in 2016.” “Caroline, who similarly won Outstanding Restaurateur in 2018, curates the wine program for which A.O.C. is known. Designed for discovery and exploration, the A.O.C. wine list highlights small-production wines from grapes that are either sustainably, organically or biodynamically grown and features a large selection available by the glass and carafe.” Caroline Styne uncorks the new Brentwood A.O.C. for us.

“The Hollywood Bowl’s signature culinary program is again brought to life by James Beard Award -Winning Chef Suzanne Goin and James Beard Award-Winning Restauranteur Caroline Styne (of celebrated local restaurants A.O.C., The Larder Baking Co. and Lucques Catering.) All of The Hollywood Bowl’s dining options have been updated to ensure the safety of all guests and employees. The employees are health screened before starting work, personal protective equipment is worn, sanitation measures have been amplified, and social distancing is required.” Chef Suzanne Goin takes a break from her busy kitchens to join us with an overview of all things culinary at The Hollywood Bowl for the 2021 season which reopens to the public tonight.

One of our most reliable sources of accurate restaurant news in fabulous Las Vegas is Al Mancini, who is the former staff writer for The Las Vegas Review-Journal covering food, restaurants and other aspects of entertainment. After four and one-half years with the Review-Journal Al has now embarked on more personal entrepreneurial ventures covering the dynamic Vegas dining and beverage scene without filters. He has just launched the weekly podcast, Food and Loathing with Jason Harris. We’ll hear about the first two episodes (including the opening of the massive Resorts World on The Strip) and how the Vegas dining scene is gradually recovering from the pandemic.

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 continually updating us on the real impact of the Covid-19 crisis in the hospitality field and what we, as diners, can do to support the continued survival of restaurants during the initial, highly fluid stages of the hoped-for recovery which remains a genuine concern. Chef Andrew now gives us his insider’s perspective on how the restaurant business is bouncing back from the pandemic and what’s of current concern. He also reports on the progress of his new, ambitious Save the Brave Burger” fundraiser to benefit Veterans with PTS.

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

Play

Show 432, July 3, 2021: Chef Suzanne Goin, The Lucques Group, Hollywood Bowl 2021 Part One

Suzanne Goin of the LLucques Group

“The Hollywood Bowl’s signature culinary program is again brought to life by James Beard Award-Winning Chef Suzanne Goin and James Beard Award-Winning Restauranteur Caroline Styne (of celebrated local restaurants A.O.C., The Larder Baking Co. and Lucques Catering.) All of The Hollywood Bowl’s dining options have been updated to ensure the safety of all guests and employees. The employees are health screened before starting work, personal protective equipment is worn, sanitation measures have been amplified, and social distancing is required.”

“Supper in Your Seats” is where Bowl guests order ahead for complete, 3-course meals from Suzanne Goin’s summer supper menus and Caroline Styne’s extensive wine list, served right at the guest’s box seats. As Chef Suzanne mentions this is the quintessential Hollywood Bowl dining experience.

“Let the Hollywood Bowl pack your picnic for you! Pre-order to enjoy Chef Suzanne’s picnic-perfect menus featuring delicious options for anyone’s palette. Pick up pre-ordered Picnic Boxes in the Plaza Marketplace then enjoy at one of the Bowl’s beautiful picnic areas or at your seats.”

The Hollywood Bowl’s on-site marketplaces feature a wide selection of options to build the perfect picnic, including beer and wine. Marketplace entrances are monitored to allow for a safe experience inside.

“Inspired by Chef Suzanne’s and Caroline’s local A.O.C restaurants. Ann’s Wine Bar features a wide selection of Caroline Styne’s favorite new- and old-world wines to be explored by adventurous and less experienced wine drinkers alike, all paired with Suzanne Goin’s signature small-plates menu. Guests are encouraged to make a reservation, as walk-in space is very limited.”

Lucques at the Circle is the exclusive, fine-dining experience for subscribers of the Pool Circle, with a seasonal made-to-order menu and exceptional wine list styled from Suzanne Goin’s and Caroline Styne’s award-winning restaurant, Lucques in West Hollywood (now closed.)”

Chef Suzanne Goin takes a break from her busy kitchens on Opening Night to join us with an overview of all things culinary at The Hollywood Bowl for the 2021 season.

Play

Show 432, July 3, 2021: Chef Suzanne Goin, The Lucques Group, Hollywood Bowl 2021 Part Two

Suzanne Goin of the LLucques Group

“The Hollywood Bowl’s signature culinary program is again brought to life by James Beard Award-Winning Chef Suzanne Goin and James Beard Award-Winning Restauranteur Caroline Styne (of celebrated local restaurants A.O.C., The Larder Baking Co. and Lucques Catering.) All of The Hollywood Bowl’s dining options have been updated to ensure the safety of all guests and employees. The employees are health screened before starting work, personal protective equipment is worn, sanitation measures have been amplified, and social distancing is required.”

“Supper in Your Seats” is where Bowl guests order ahead for complete, 3-course meals from Suzanne Goin’s summer supper menus and Caroline Styne’s extensive wine list, served right at the guest’s box seats.

“Let the Hollywood Bowl pack your picnic for you! Pre-order to enjoy Chef Suzanne’s picnic-perfect menus featuring delicious options for anyone’s palette. Pick up pre-ordered Picnic Boxes in the Plaza Marketplace then enjoy at one of the Bowl’s beautiful picnic areas or at your seats.”

The Hollywood Bowl’s on-site marketplaces feature a wide selection of options to build the perfect picnic, including beer and wine. Marketplace entrances are monitored to allow for a safe experience inside.

“Inspired by Chef Suzanne’s and Caroline’s local A.O.C restaurants. Ann’s Wine Bar features a wide selection of Caroline Styne’s favorite new- and old-world wines to be explored by adventurous and less experienced wine drinkers alike, all paired with Suzanne Goin’s signature small-plates menu. Guests are encouraged to make a reservation, as walk-in space is very limited.”

Chef Suzanne Goin takes a brief break from her busy kitchens on “Opening Night” to continue with us providing an enticing overview of all things culinary at The Hollywood Bowl for the 2021 season.

Play

July 3: Ericka Sanchez, The Stables Inn, Caroline Styne, Suzanne Goin, Al Mancini

Podcasts

Segment One: Show Preview with Executive Producer & Co-Host Andy Harris
Segment Two: Ericka Sanchez with Aguas Frescas & Paletas
Segment Three: Lindsey Sparkman, Hotel Manager, Stables Inn, Paso Robles, CA
Segment Four: Caroline Styne, The Lucques Group, A.O.C. Brentwood
Segment Five: Chef Suzanne Goin, The Lucques Group, Hollywood Bowl 2021 Part One
Segment Six: Chef Suzanne Goin, The Lucques Group, Hollywood Bowl 2021 Part Two
Segment Seven: Al Mancini, Food & Entertainment Journalist, “Food and Loathing” Podcast, Las Vegas
Segment Eight: Co-Host Chef Andrew Gruel of the Slapfish Restaurant Group with “Ask the Chef”

Happy 4th of July Weekend to all!

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

“Creator of the award-winning website Nibbles and Feasts, Ericka Sanchez delivers a refreshing take on Mexican drinks and popsicles, just in time for Summer in the cookbook, Aguas Frescas & Paletas – Refreshing Mexican Beverages and Frozen Treats, Traditional and Reimagined. Aguas Frescas and Paletas highlights 40 amazing treats that use less sugar than the traditional recipes, and adds unique flavor twists into the mix alongside nostalgia-inducing classics.” “Ranging from familiar flavors like horchata and lime to more unique combinations like Hibiscus & Spiced Orange, Mint Blackberry, and Avocado Coconut the recipes in Aguas Frescas & Paletas use simple and refreshing ingredients that can be found at your local supermarket.” Ericka Sanchez joins us Mango & Chamoy Pop in hand.

“Inspired by the timeless charm of horses, riders, and traditional whitewashed stables, Paso Robles’ The Stables Inn, a celebration of the great outdoors, is a totally renovated 19-room hotel located three short blocks from Paso Robles historic Downtown City Park and town center where shops, restaurants and tasting rooms abound.” “Featuring modern, stylish and unpretentious accommodations with touches of Western chic, The Stables Inn is the perfect spot to call home as you enjoy and explore all that the Paso Robles AVA has to offer.” Hotel Manager Lindsey Sparkman is graciously at our service.

“Chef Suzanne Goin and business partner Caroline Styne, owners and operators of The Lucques Group, debuted the long-in-the-works A.O.C. Brentwood early last month. Located at 11648 San Vicente Boulevard in Brentwood, the restaurant features the small plates format that A.O.C. originated with Suzanne’s regularly changing menu inspired by California’s seasons and regional farmers’ markets which helped her win the coveted Outstanding Chef Award from the James Beard Foundation in 2016.” “Caroline, who similarly won Outstanding Restaurateur in 2018, curates the wine program for which A.O.C. is known. Designed for discovery and exploration, the A.O.C. wine list highlights small-production wines from grapes that are either sustainably, organically or biodynamically grown and features a large selection available by the glass and carafe. Caroline Styne uncorks the new Brentwood A.O.C. for us.

The Hollywood Bowl’s signature culinary program is again brought to life by James Beard Award-Winning Chef Suzanne Goin and James Beard Award-Winning Restauranteur Caroline Styne (of celebrated local restaurants A.O.C., The Larder Baking Co. and Lucques Catering.) All of The Hollywood Bowl’s dining options have been updated to ensure the safety of all guests and employees. The employees are health screened before starting work, personal protective equipment is worn, sanitation measures have been amplified, and social distancing is required. Chef Suzanne Goin takes a break from her busy kitchens to join us with an overview of all things culinary at The Hollywood Bowl for the 2021 season.

One of our most reliable sources of accurate restaurant news in fabulous Las Vegas is Al Mancini, who is the former staff writer for The Las Vegas Review-Journal covering food, restaurants and other aspects of entertainment. After four and one-half years with the Review-Journal Al has now embarked on more personal entrepreneurial ventures covering the dynamic Vegas dining and beverage scene without filters. He has just launched the weekly podcast, “Food and Loathing” with Jason Harris. We’ll hear about the first two episodes (including the opening of the massive Resorts World on The Strip) and how the Vegas dining scene is recovering from the pandemic.

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 continually updating us on the real impact of the Covid-19 crisis in the hospitality field and what we, as diners, can do to support the continued survival of restaurants during the initial, highly fluid stages of the hoped-for recovery which remains a genuine concern. Chef Andrew gives us his insider’s perspective on how the restaurant business is bouncing back from the pandemic. He also reports on the progress of his new, ambitious “Save the Brave Burger” fundraiser to benefit Veterans with PTS.

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

Ericka Sanchez of Nibbles and Feasts

“Creator of the award-winning website Nibbles and Feasts, Ericka Sanchez delivers a refreshing take on Mexican drinks and popsicles, just in time for Summer in her new cookbook, Aguas Frescas & Paletas – Refreshing Mexican Beverages and Frozen Treats, Traditional and Reimagined. Aguas Frescas and Paletas highlights 40 amazing treats that use less sugar than the traditional recipes, and adds unique flavor twists into the mix alongside nostalgia-inducing classics.”

“Ranging from familiar flavors like horchata and lime to more unique combinations like Hibiscus & Spiced Orange, Mint Blackberry, and Avocado Coconut the recipes in Aguas Frescas & Paletas use refreshing, simple ingredients that can be found at your local supermarket.”

“Ericka Sanchez is a recipe developer, food stylist, and the creator of the award-winning culinary website nibblesandfeasts.com. Ericka’s cooking style is inspired by her life as a bicultural Latina living in California and her cherished memories in the kitchen with her grandmother and mother in Mexico. Ericka was born in Torreón Coahuila, Mexico, and immigrated with her family to El Paso, Texas, at eight years old.”

Ericka Sanchez joins us Mango & Chamoy Pop in hand.

Lindsay Starkman of the Stables Inn

“Inspired by the timeless charm of horses, riders, and traditional whitewashed stables, Paso Robles’ The Stables Inn, a celebration of the great outdoors, is a totally renovated 19-room hotel located three short blocks from Paso Robles historic Downtown City Park and town center where shops, restaurants and tasting rooms abound.”

“Featuring modern, stylish and unpretentious accommodations with touches of Western chic, The Stables Inn is the perfect spot to call home as you enjoy and explore all that the Paso Robles AVA has to offer.”

Hotel Manager Lindsey Sparkman is graciously at our service.

Caroline Styne of Lucques Restaurant Group

Chef Suzanne Goin and business partner Caroline Styne, owners and operators of The Lucques Group, debuted the long-in-the-works A.O.C. Brentwood early last month. Located at 11648 San Vicente Boulevard in Brentwood, the restaurant features the small plates format that A.O.C. originated with Suzanne’s regularly changing menu inspired by California’s seasons and regional farmers’ markets which helped her win the coveted Outstanding Chef Award from the James Beard Foundation in 2016.”

“Caroline, who similarly won Outstanding Restaurateur in 2018, curates the wine program for which A.O.C. is known. Designed for discovery and exploration, the A.O.C. wine list highlights small-production wines from grapes that are either sustainably, organically or biodynamically grown and features a large selection available by the glass and carafe. The beverage program features local beer producers and a seasonal selection of market-driven cocktails.

“The decor encompasses three interior dining spaces: the main bar room with cozy velvet booths and banquettes, a long rough-hewn communal table and a spectacular charcoal wood back bar with mirror detail. A second dining room in gorgeous hues of green runs along the Darlington Avenue side of the building. And with an eye to the post-Covid future, there is an intimate private dining room perfect for gatherings of up to 40 guests. The rooms are vibrant and cozy with beautifully textured fabrics, lively yet sophisticated wallpapers and charming Nickey-Kehoe-designed lighting throughout.”

“We are incredibly excited about this as we have seen such positive response to A.O.C. at our Third Street location and feel that there is definitely a need for our small plates dining format on the Westside,” states Caroline Styne. “After the devastation and tragedy of the past year, we are beyond thrilled to reopen this restaurant with a new concept and lively, forward-looking energy. We feel so fortunate to have this moment to build on the positivity of the city and country as it comes back to life. And, more than anything, we can’t wait to get our staff back to work!”

“A.O.C. in Brentwood is now serving dinner Tuesday through Sunday from 5:00 p.m., expanding to lunch, weekend brunch and breakfast in the coming weeks with takeout and delivery options as well.”

Suzanne Goin of the LLucques Group

“The Hollywood Bowl’s signature culinary program is again brought to life by James Beard Award-Winning Chef Suzanne Goin and James Beard Award-Winning Restauranteur Caroline Styne (of celebrated local restaurants A.O.C., The Larder Baking Co. and Lucques Catering.) All of The Hollywood Bowl’s dining options have been updated to ensure the safety of all guests and employees. The employees are health screened before starting work, personal protective equipment is worn, sanitation measures have been amplified, and social distancing is required.”

“Supper in Your Seats” is where Bowl guests order ahead for complete, 3-course meals from Suzanne Goin’s summer supper menus and Caroline Styne’s extensive wine list, served right at the guest’s box seats.

“Let the Hollywood Bowl pack your picnic for you! Pre-order to enjoy Chef Suzanne’s picnic-perfect menus featuring delicious options for anyone’s palette. Pick up pre-ordered Picnic Boxes in the Plaza Marketplace then enjoy at one of the Bowl’s beautiful picnic areas or at your seats.”

The Hollywood Bowl’s on-site marketplaces feature a wide selection of options to build the perfect picnic, including beer and wine. Marketplace entrances are monitored to allow for a safe experience inside.

“Inspired by Chef Suzanne’s and Caroline’s local A.O.C restaurants. Ann’s Wine Bar features a wide selection of Caroline Styne’s favorite new- and old-world wines to be explored by adventurous and less experienced wine drinkers alike, all paired with Suzanne Goin’s signature small-plates menu. Guests are encouraged to make a reservation, as walk-in space is very limited.”

Lucques at the Circle is the exclusive, fine-dining experience for subscribers of the Pool Circle, with a seasonal made-to-order menu and exceptional wine list styled from Suzanne Goin’s and Caroline Styne’s award-winning restaurant, Lucques in West Hollywood (now closed.)”

Chef Suzanne Goin takes a break from her busy kitchens to join us with an overview of all things culinary at The Hollywood Bowl for the 2021 season.

Al Mancini of the Las Vegas Review Journal

One of our most reliable sources of accurate restaurant news in fabulous Las Vegas is Al Mancini, who is the former staff writer for The Las Vegas Review-Journal covering food, restaurants and other aspects of entertainment. After four and one-half years with the Review-Journal Al has now embarked on more personal entrepreneurial ventures covering (without filters) the dynamic Vegas dining and beverage scene. He has just launched the weekly podcast, Food and Loathing with Jason Harris. We’ll hear about the first two episodes (including the opening of the massive Resorts World on The Strip) and how the Vegas dining scene is recovering from the pandemic.

Al has been working the Vegas food scene for 20 years. He was one of the creators of the popular, and widely referenced, Eating Las Vegas restaurant guidebook series. Al joins us with his insider’s Las Vegas update.

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

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 continually updating us on the real impact of the Covid-19 crisis in the hospitality field and what we, as diners, can do to support the continued survival of restaurants during the initial, highly fluid stages of the hoped-for recovery which remains a genuine concern.

Chef Andrew gives us his insider’s perspective on how the restaurant business is bouncing back from the pandemic. What will change?

He also reports on the progress of his new ambitious Save the Brave Burger” fundraiser to benefit Veterans with PTS.

Podcasts

Segment One: Show Preview with Executive Producer & Co-Host Andy Harris
Segment Two: Ericka Sanchez with Aguas Frescas & Paletas
Segment Three: Lindsey Sparkman, Hotel Manager, Stables Inn, Paso Robles, CA
Segment Four: Caroline Styne, The Lucques Group, A.O.C. Brentwood
Segment Five: Chef Suzanne Goin, The Lucques Group, Hollywood Bowl 2021 Part One
Segment Six: Chef Suzanne Goin, The Lucques Group, Hollywood Bowl 2021 Part Two
Segment Seven: Al Mancini, Food & Entertainment Journalist, “Food and Loathing” Podcast, Las Vegas
Segment Eight: Co-Host Chef Andrew Gruel of the Slapfish Restaurant Group with “Ask the Chef”

Show 327, June 8, 2019: Show Preview with Co-Host Andy Harris

Now an enticing preview of this Saturday’s effervescent show. It’s not, with profuse apologies, for dieters. If we’re successful we will always leave you incredibly hungry and thirsty. In our case that’s probably a pretty good thing… As always, we greatly appreciate you being a part of our loyal listening audience. Couldn’t do it without you.

Golden Road Pub OC in AnaheimWe’re live from the Golden Road Pub OC, part of Golden Road Brewing’s Anaheim production brewery located right across E. Orangewood Ave. from Angel Stadium. On Monday & Tuesday nights next week it’s the always anticipated rivalry Freeway Series at Angel Stadium.We’re celebrating the debut of their Weekend Brunch.

Program Note:
On Saturday, June 15th we usually follow the Halos game (versus the Tampa Bay Rays) at the special time of 3:00 p.m. to 5:00 p.m. Please join us.

Summer is upon us and it’s time to get the 411 on what vegetables work best for the grill as well as noting the pick of the crop for the very best in Summer fruits. The expert with all the answers is Robert Schueller, Melissa’s Word Variety Produce’s Prince of Produce.

One of our favorite OC-based food, libation and travel writers is Anne Marie Panoringan. She was recently aboard Long Beach’s iconic Queen Mary for a visit. Lots of enhancements in progress. She will preview what she is soon reporting in the upcoming Travel issue of OC Weekly talking about her staycation aboard Long Beach’s landmark Queen Mary. Anne Marie also generously shares some breaking OC restaurant news.

The 2019 Hollywood Bowl Food + Wine season officially launches Opening Night with John Legend on June 15th. Now into the fourth year with award winners chef Suzanne Goin and restaurateur Caroline Styne, Hollywood Bowl Food + Wine promises exceptional dining for visitors to the iconic venue. Caroline Styne pulls the cork for us with all the tantalizing details.

Delightful and delicious, the upcoming 10th Annual L.A. Loves Alex’s Lemonade brings superstar chefs and mixologists to Los Angeles on Saturday afternoon, September 14th to lend their support to Alex’s Lemonade Stand Foundation (ALSF) and battle against childhood cancer. The celebrity chefs and mixologists participating come from landmark establishments from all across the country. Co-Founder of the L.A. Benefit, Caroline Styne of the Lucques Restaurant Group, joins us with a tempting preview. 

With Father’s Day on the horizon Summer grilling is on our mind and representing the West Coast Prime Meats’ Meatheads is Jay Henderson (half of the team.) Jay has been creating in the kitchen since he was nine and looks forward to the Weekends where he cooks with his Family. Jay is sharing his personal Summer grilling tips. Also Jay talks about Cape Grim pure beef from Tasmania in Australia.

Since we’re at Golden Road Pub OC what would be more appropriate for this show than an appearance from our regular Ask the Brewers” where we answer listeners’ questions. Joining us is Golden Road’s uber-accomplished Brewmaster, Victor Novak and Anaheim Head Brewer Steven Torres.

What’s new on Chef Henry Tran’s varied menu at Golden Road Pub OC? What’s on tap for the annual “Almost 4th of July Party”? Let’s talk about the new Weekend Brunch. The person with all of these answers, and more, is Jonathan Wantz, General Manager of Golden Road Pub OC.

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

Play

Show 327, June 8, 2019: Caroline Styne, Lucques Restaurant Group – Hollywood Bowl Food + Wine 2019

Caroline StyneThe 2019 Hollywood Bowl Food + Wine season officially launches Opening Night with John Legend on June 15th. Now into the fourth year with award winners chef Suzanne Goin and restaurateur Caroline Styne, Hollywood Bowl Food + Wine promises exceptional dining for visitors to the iconic venue.

Goin and Styne’s culinary history has defined Los Angeles tastes since 1998 when they opened Lucques, their flagship restaurant. At the Hollywood Bowl, their California-inspired offerings, which include three restaurants and three marketplaces in addition to menus for the Terrace and Garden Boxes, are created by four-time James Beard Foundation award winner Suzanne Goin in tandem with the exceptional wine and beer programs curated by Caroline Styne, the recipient of the James Beard Foundation’s 2018 Outstanding Restaurateur of the Year award.

Overseeing the broad range of dining options serving Hollywood Bowl Food + Wine’s thousands of nightly guests is Executive Chef Jeff Rogers.

Caroline Styne pulls the cork for us with all the details.

Play

June 8: Live from Golden Road Pub OC

Podcasts

Segment One: Show Preview with Co-Host Andy Harris
Segment Two: Robert Schueller, Melissa’s World Variety Produce’s Prince of Produce – Best in Summer Producet
Segment Three: Food, Libation & Travel Journalist Anne Marie Panoringan
Segment Four: Caroline Styne, Lucques Restaurant Group – Hollywood Bowl Food + Wine 2019
Segment Five: Caroline Styne, Lucques Restaurant Group – Preview of the 10th Annual L.A. Loves Alex’s Lemonade Benefit on Sept 14th
Segment Six: West Coast Prime Meat’s Meathead, Jay Henderson, with Summer Grilling Tips
Segment Seven: Golden Road Brewing’s Brewmaster Victor Novak and Anaheim Head Brewer Steven Torres with “Ask the Brewers”
Segment Eight: Jonathan Wantz, General Manager, Golden Road Pub OC

Now an enticing preview of this Saturday’s effervescent show. It’s not, with profuse apologies, for dieters. If we’re successful we will always leave you incredibly hungry and thirsty. In our case that’s probably a pretty good thing… As always, we greatly appreciate you being a part of our loyal listening audience. Couldn’t do it without you.

Golden Road Pub OC in AnaheimWe’re live from the Golden Road Pub OC, part of Golden Road Brewing’s Anaheim production brewery located right across E. Orangewood Ave. from Angel Stadium. On Monday & Tuesday nights next week it’s the always anticipated rivalry Freeway Series at Angel Stadium.

Summer is upon us and it’s time to get the 411 on what vegetables work best for the grill as well as noting the pick of the crop for the very best in Summer fruits. The expert with all the answers is Robert Schueller, Melissa’s Word Variety Produce’s Prince of Produce.

One of our favorite OC-based food, libation and travel writers is Anne Marie Panoringan. She was recently aboard Long Beach’s iconic Queen Mary for a visit. Lots of enhancements in progress. She will preview what she is soon reporting in the upcoming Travel issue of OC Weekly. Anne Marie also generously shares some breaking OC restaurant news.

The 2019 Hollywood Bowl Food + Wine season officially launches Opening Night with John Legend on June 15th. Now into the fourth year with award winners chef Suzanne Goin and restaurateur Caroline Styne, Hollywood Bowl Food + Wine promises exceptional dining for visitors to the iconic venue. Caroline Styne pulls the cork for us with all the tantalizing details.

Delightful and delicious, the upcoming 10th Annual L.A. Loves Alex’s Lemonade brings superstar chefs and mixologists to Los Angeles on Saturday afternoon, September 14th to lend their support to Alex’s Lemonade Stand Foundation (ALSF) and battle against childhood cancer. The celebrity chefs and mixologists participating come from landmark establishments from all across the country. Co-Founder of the L.A. Benefit, Caroline Styne of the Lucques Restaurant Group, joins us with a tempting preview.

With Father’s Day on the horizon Summer grilling is on our mind and representing the West Coast Prime Meats’ Meatheads is Jay Henderson (half of the team.) Jay has been creating in the kitchen since he was nine and looks forward to the Weekends where he cooks with his Family. Jay is sharing his personal Summer grilling tips. Also Jay talks about Cape Grim pure beef from Tasmania in Australia.

Since we’re at Golden Road Pub OC what would be more appropriate for this show than an appearance from our regular “Ask the Brewers” where we answer listeners’ questions. Joining us is Golden Road’s uber-accomplished Brewmaster, Victor Novak and Anaheim Head Brewer Steven Torres.

What’s new on Chef Henry’s varied menu at Golden Road Pub OC? What’s on tap for the Freeway Series at Angel Stadium on Monday & Tuesday nights? The person with all of these answers, and more, is Jonathan Wantz, General Manager of Golden Road Pub OC.

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

Robert Schueller of Melissa's World Variety Produce in the AM830 KLAA StudioSummer is upon us and it’s time to get the 411 on what vegetables work best for the grill as well as the pick of the crop for the very best in Summer fruits.

Consider Ruby Gold Potatoes on the grill. Melissa’s baby Ruby Gold® Potatoes are small round potatoes with red skins and yellow flesh. These baby potatoes can be cooked in almost any way imaginable. They have a light, subtle flavor and a creamy texture. To preserve the nutrients in these wonderfully healthy treats, leave the skins on and simply scrub gently in water before using.

The expert with all the farm fresh answers is Robert Schueller, Melissa’s World Variety Produce’s Prince of Produce.

Anne Marie PanoringanOne of our favorite OC-based food, libation and travel writers is Anne Marie Panoringan. She was recently aboard Long Beach’s iconic Queen Mary for a visit. Lots of enhancements in progress there. She will preview what she is soon reporting in the upcoming Travel issue of OC Weekly.

Anne Marie also generously shares some breaking OC restaurant news

A contributing writer for OC Weekly, Anne Marie freelances for multiple online and print publications, and guest judges for culinary competitions. A Bay Area transplant, she graduated with a degree in Hospitality Management from Cal Poly Pomona. Find her on Instagram as brekkiefan.

Caroline StyneThe 2019 Hollywood Bowl Food + Wine season officially launches Opening Night with John Legend on June 15th. Now into the fourth year with award winners chef Suzanne Goin and restaurateur Caroline Styne, Hollywood Bowl Food + Wine promises exceptional dining for visitors to the iconic venue.

Goin and Styne’s culinary history has defined Los Angeles tastes since 1998 when they opened Lucques, their flagship restaurant. At the Hollywood Bowl, their California-inspired offerings, which include three restaurants and three marketplaces in addition to menus for the Terrace and Garden Boxes, are created by four-time James Beard Foundation award winner Suzanne Goin in tandem with the exceptional wine and beer programs curated by Caroline Styne, the recipient of the James Beard Foundation’s 2018 Outstanding Restaurateur of the Year award.

Overseeing the broad range of dining options serving Hollywood Bowl Food + Wine’s thousands of nightly guests is Executive Chef Jeff Rogers.

Caroline Styne pulls the cork for us with all the details.

Delightful and delicious, the upcoming 10th Annual L.A. Loves Alex’s Lemonade brings superstar chefs and mixologists to Los Angeles on Saturday afternoon, September 14th to lend their support to Alex’s Lemonade Stand Foundation (ALSF) and battle against childhood cancer. The celebrity chefs and mixologists participating come from landmark establishments from all across the country.

Hosted by Chef Suzanne Goin and business partner Caroline Styne along with Chef David Lentz (The Hungry Cat), this fun-loving and family friendly afternoon at UCLA features one-of-a-kind food and libation samplings. Guests will get to meet the celebrity chefs behind the dishes and taste award-winning, fine-dining cuisine from across the country. With a record-breaking total of close to $1.5 million raised in 2018, this benefit’s impact only continues to grow for all kids with cancer. It’s become the premier food & wine benefit in the greater Los Angeles area.

Co-Founder of the L.A. Benefit, Caroline Styne of the Lucques Restaurant Group, joins us with a tempting preview.

Jay HendersonWith Father’s Day on the horizon Summer grilling is on our mind and representing the West Coast Prime MeatsMeatheads is Jay Henderson (half of the team.) Jay has been creating in the kitchen since he was nine and looks forward to the Weekends where he cooks with his Family.

Jay is sharing his best Summer grilling tips. Also Jay talks about Cape Grim pure beef from Tasmania in Australia.

Steven Torres and Victor Novak at the KLAA StudiosSince we’re at Golden Road Pub OC what would be more appropriate for this show than an appearance from our regular Ask the Brewers” where we answer listeners’ questions. Joining us is Golden Road’s uber-accomplished Brewmaster, Victor Novak and Anaheim Head Brewer Steven Torres.

How does carbonation get into beer? Are there different levels of carbonation for varying styles of beer? What’s a cask conditioned ale and explain the Beer Engine serving mechanism?

Jon Wantz of Golden Road BrewingWhat’s new on Chef Henry’s varied menu at Golden Road Pub OC? What’s on tap for the Freeway Series at Angel Stadium on Monday & Tuesday nights?

We’ll verify the rumor about the launch of a Weekend Brunch.

The person with all of these answers, and more, is Jonathan Wantz, General Manager of Golden Road Pub OC.

Podcasts

Segment One: Show Preview with Co-Host Andy Harris
Segment Two: Robert Schueller, Melissa’s World Variety Produce’s Prince of Produce – Best in Summer Producet
Segment Three: Food, Libation & Travel Journalist Anne Marie Panoringan
Segment Four: Caroline Styne, Lucques Restaurant Group – Hollywood Bowl Food + Wine 2019
Segment Five: Caroline Styne, Lucques Restaurant Group – Preview of the 10th Annual L.A. Loves Alex’s Lemonade Benefit on Sept 14th
Segment Six: West Coast Prime Meat’s Meathead, Jay Henderson, with Summer Grilling Tips
Segment Seven: Golden Road Brewing’s Brewmaster Victor Novak and Anaheim Head Brewer Steven Torres with “Ask the Brewers”
Segment Eight: Jonathan Wantz, General Manager, Golden Road Pub OC

Show 276, June 2, 2018: Show Preview with Co-Hosts Andy Harris & Andrew Gruel

Program Note :
Next Saturday, June 9th only
we unusually follow the early Angel game (playing Minnesota) from 3 to 5:00 p.m. Please don’t miss us! We’re there for you…

Condolences to The Brennan Family in New Orleans on the passing of Family Matriarch Miss Ella Brennan. Among her many important accomplishments was discovering Emeril Lagasse and Paul Prudhomme. The Jazz Sunday Brunch at Commander’s Palace is a local tradition. Ella also originated the signature NOLA dessert, Bananas Foster. We recommend her biography (written with her daughter Ti Adelaide Martin) Miss Ella of Commander’s Palace. (Ti has been a previous guest on the show.)

Now an attention-grabbing preview of this Saturday’s abundant show. It’s not, with profuse apologies, for dieters. If we’re successful we will always leave you incredibly hungry and thirsty. In our case, upon careful reflection, that’s probably a pretty good thing… Keep in mind we’re here with you live every Saturday morning with an informative and entertaining show.

If you’re at all fascinated by the story of how American restaurant chefs in the 1970s and 1980s became celebrities then you’ll want to grab food journalist Andrew Friedman’s well-researched, new tome, Chefs, Drugs and Rock & Roll: How Food Lovers, Free Spirits, Misfits and Wanderers Created a New American Profession. It’s a real page turner for genuine foodies. Andrew Friedman joins us.

2018 Hollywood Bowl Food + Wine season is upon us. Building on the success of last two summers with award-winning chef Suzanne Goin and business partner restaurateur Caroline Styne of The Lucques Group, and Sodexo Sports & LeisureHollywood Bowl Food + Wine promises exceptional dining for visitors to the iconic venue. Goin and Styne’s culinary history has defined Los Angeles tastes since 1998 when they opened Lucques, their flagship restaurant. At the Hollywood Bowl, their California-inspired offerings, which include over 17 concepts, are created by four-time James Beard Foundation award-winner Suzanne Goin in tandem with the exceptional wine and beer programs curated by Caroline Styne, recent recipient of the Foundation’s 2018 Outstanding Restaurateur of the Year award. Overseeing the broad range of dining options serving Hollywood Bowl Food + Wine’s thousands of nightly guests is Sodexo Executive Chef Jeff Rogers.

Caroline Styne is our guest with a delicious preview.

After four centuries in Japan and almost four decades in the United StatesCHAYA continues to transcend convention between Japanese and American dining, inviting guests to discover innovative Japanese-Californian cuisine along with an unprecedented new beverage program as the CHAYA Restaurant Group has now officially transitioned the 28-year-old Chaya Venice into CHAYA Modern Izakaya. Owner & President Yuta Tsunoda has all the intriguing details.

The newest craft brewery on the Big Island of Hawaii is the community focused, Ola Brew. Unusually it was partially crowd-funded to launch and also just completed it’s 2nd round of crowd-funding to expand brewing capacity and build an on-site kitchen. Ola Brew’s world class beers and ciders are made from island-sourced ingredients. General Manager Shawn O’Shaughnessy taps the keg for us.

Would you believe a contemporary gastropub located on 5 landscaped acres hidden in the Porter District of Langley, Whidbey Island, WA in a magnificently converted and renovated airplane hanger serving Asian-inspired flavors ? It actually exists in the form of Roaming Radish’s R2 Gastropub owned by Chefs Jess & JP Dowdell. It’s a memorable dining experience that you simply won’t find elsewhere…

Chef Andrew Gruel, the founder of The Slapfish Restaurant Group, joins us with another installment of “Ask the Chef.” Chef Andrew just returned from the Aquaculture Canada Conference in Quebec City. He was the Keynote Speaker there. Chef Andrew discussed the overview of farm-raised salmon and farm-raised seafood in general. We’ll get the highlights of his informed presentation.

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

Play

Show 276, June 2, 2018: Caroline Styne, The Lucques Group, Hollywood Bowl Food + Wine

Caroline StyneAt the Hollywood Bowl, their California-inspired offerings, which include over 17 concepts, are created by four-time James Beard Foundation award-winner Suzanne Goin in tandem with the exceptional wine and beer programs curated by Caroline Styne, recent recipient of the Foundation’s 2018 Outstanding Restaurateur of the Year award.

Overseeing the broad range of dining options serving Hollywood Bowl Food + Wine’s thousands of nightly guests is Sodexo Executive Chef Jeff Rogers.

“This year concert-goers can skip the line before the concert and use the Hollywood Bowl Food + Wine mobile app and choose pizzas, barbecue, bánh mi, hot dogs, and popcorn, and easily pick up their picnic on the way to their seats. For the highly praised Supper in Your Seats, Suzanne adds her Susanita’s Carnitas Feast for Two as well as a new picnic box, the Maple Drive, slow-roasted prime beef tenderloin served with Early Girl tomato salad, roasted potatoes, wild mushrooms and a caramel chocolate brownie. For a grab-and-go option, Alex’s Veggie Sandwich – a tribute to Suzanne’s daughter Alex – will be found at all Marketplace venues.”

“Returning for the 2018 season is the well-received Winemaker Wednesdays series, an eight-week program of complimentary wine tastings at the Plaza Marketplace from guest winemakers hand selected by Caroline Styne.”

“Hollywood Bowl Food + Wine’s many dining choices include two sit-down restaurants, street-food kiosks, pre-ordered picnic boxes, and full-service dinner delivered to your box seat. For private events, Hollywood Bowl Food + Wine will also provide catering at several locations for groups both large and small.”

Caroline Styne is our guest with a delicious preview.

Please visit the Hollywood Bowl Food + Wine site for more information about the food and wine experiences available at the Hollywood Bowl.

Play

June 2nd: Andrew Friedman, Carolyne Styne, Chaya Modern Izakaya, Ola Brew, Roaming Radish

Podcasts

Segment One: Show Preview with Co-Hosts Andy Harris & Andrew Gruel
Segment Two: Journalist Andrew Friedman, Chefs, Drugs and Rock & Roll Part One
Segment Three: Journalist Andrew Friedman, Chefs, Drugs and Rock & Roll Part Two
Segment Four: Caroline Styne, The Lucques Group, Hollywood Bowl Food + Wine
Segment Five: Yuta Tsunoda, Chaya Modern Izakaya, Venice
Segment Six: Shawn O’Shaughnessy, GM, Ola Brew, Kailu-Kona, HI
Segment Seven: Chefs Jess and JP Dowdell, Roaming Radish’s R2 Gastropub, Whidbey Island, WA
Segment Eight: Chef Andrew Gruel, Slapfish Restaurant Group

Program Note:
On Saturday, June 9th only we unusually follow the early Angel game (playing Minnesota) from 3 to 5:00 p.m. Please don’t miss us! We’re there for you…

Now an attention-grabbing preview of this Saturday’s abundant show. It’s not, with profuse apologies, for dieters. If we’re successful we will always leave you incredibly hungry and thirsty. In our case, upon careful reflection, that’s probably a pretty good thing… Keep in mind we’re here with you live every Saturday morning with an informative and entertaining show.

If you’re at all fascinated by the story of how American restaurant chefs in the 1970s and 1980s became celebrities then you’ll want to grab food journalist Andrew Friedman’s well-researched, new tome, Chefs, Drugs and Rock & Roll: How Food Lovers, Free Spirits, Misfits and Wanderers Created a New American Profession. It’s a real page turner for foodies. Andrew Friedman joins us.

2018 Hollywood Bowl Food + Wine season is upon us. Building on the success of last two summers with award-winning chef Suzanne Goin and business partner restaurateur Caroline Styne of The Lucques Group, and Sodexo Sports & Leisure, Hollywood Bowl Food + Wine promises exceptional dining for visitors to the iconic venue. Goin and Styne’s culinary history has defined Los Angeles tastes since 1998 when they opened Lucques, their flagship restaurant. At the Hollywood Bowl, their California-inspired offerings, which include over 17 concepts, are created by four-time James Beard Foundation award-winner Suzanne Goin in tandem with the exceptional wine and beer programs curated by Caroline Styne, recent recipient of the Foundation’s 2018 Outstanding Restaurateur of the Year award. Overseeing the broad range of dining options serving Hollywood Bowl Food + Wine’s thousands of nightly guests is Sodexo Executive Chef Jeff Rogers.

Caroline Styne is our guest with a delicious preview.

After four centuries in Japan and almost four decades in the United States, CHAYA continues to transcend convention between Japanese and American dining, inviting guests to discover innovative Japanese-Californian cuisine along with an unprecedented new beverage program as the CHAYA Restaurant Group has now officially transitioned the 28-year-old Chaya Venice into CHAYA Modern Izakaya. Owner & President Yuta Tsunoda has all the intriguing details.

The newest craft brewery on the Big Island of Hawaii is the community focused, Ola Brew. Unusually it was partially crowd-funded to launch and also just completed it’s 2nd round of crowd-funding to expand brewing capacity and build an on-site kitchen. Ola Brew’s world class beers and ciders are made from island-sourced ingredients. General Manager Shawn O’Shaughnessy taps the keg for us.

Would you believe a contemporary gastropub located on 5 landscaped acres hidden in the Porter District of Langley, Whidbey Island, WA in a magnificently converted and renovated airplane hanger serving Asian-inspired flavors ? It actually exists in the form of Roaming Radish’s R2 Gastropub owned by Chefs Jess & JP Dowdell. It’s a memorable dining experience that you simply won’t find elsewhere…

Chef Andrew Gruel, the founder of The Slapfish Restaurant Group, joins us with another installment of “Ask the Chef.” Chef Andrew just returned from the Aquaculture Canada Conference in Quebec City. He was the Keynote Speaker there. Chef Andrew discussed the overview of farm-raised salmon. We’ll get the highlights of his informed presentation.

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

Andrew FriedmanIf you’re at all fascinated by the story of how American restaurant chefs in the 1970s and 1980s became celebrities then you’ll want to grab food journalist Andrew Friedman’s well-researched, new tome, Chefs, Drugs and Rock & Roll: How Food Lovers, Free Spirits, Misfits and Wanderers Created a New American Profession. It’s a genuine page turner for foodies.

The book transports readers back in time to witness the remarkable evolution of the American restaurant chef in the 1970s and 1980s – from the pioneers behind Chez Panisse, Spago, and other landmarks to the young cooks like Tom Colicchio and Bobby Flay who went on to become household names.

“Told largely in the words of the people who lived it – from writers like Ruth Reichl to chefs like Jeremiah Tower and Jonathan WaxmanChefs, Drugs and Rock & Roll treats readers to an unparalleled 360-degree re-creation of the industry and the times through the perspectives not only of the groundbreaking chefs but also of line cooks, front-of-house personnel, investors, and critics who had front-row seats to this extraordinary transformation.”

Author Andrew Friedman joins us.

Andrew Friedman has chronicled the life and work of some of the best American chefs. He is the author of Knives at Dawn: America’s Quest for Culinary Glory at the Bocuse d’Or.

Caroline Styne2018 Hollywood Bowl Food + Wine season is upon us. Building on the success of last two summers with award-winning chef Suzanne Goin and business partner restaurateur Caroline Styne of The Lucques Group, and Sodexo Sports & Leisure, Hollywood Bowl Food + Wine promises exceptional dining for visitors to the iconic venue. Goin and Styne’s culinary history has defined Los Angeles tastes since 1998 when they opened Lucques, their flagship restaurant.

At the Hollywood Bowl, their California-inspired offerings, which include over 17 concepts, are created by four-time James Beard Foundation award-winner Suzanne Goin in tandem with the exceptional wine and beer programs curated by Caroline Styne, recent recipient of the Foundation’s 2018 Outstanding Restaurateur of the Year award.

Overseeing the broad range of dining options serving Hollywood Bowl Food + Wine’s thousands of nightly guests is Sodexo Executive Chef Jeff Rogers.

“This year concert-goers can skip the line before the concert and use the Hollywood Bowl Food + Wine mobile app and choose pizzas, barbecue, bánh mi, hot dogs, and popcorn, and easily pick up their picnic on the way to their seats. For the highly praised Supper in Your Seats, Suzanne adds her Susanita’s Carnitas Feast for Two as well as a new picnic box, the Maple Drive, slow-roasted prime beef tenderloin served with Early Girl tomato salad, roasted potatoes, wild mushrooms and a caramel chocolate brownie. For a grab-and-go option, Alex’s Veggie Sandwich – a tribute to Suzanne’s daughter Alex – will be found at all Marketplace venues.”

“Returning for the 2018 season is the well-received Winemaker Wednesdays series, an eight-week program of complimentary wine tastings at the Plaza Marketplace from guest winemakers hand selected by Caroline Styne.”

“Hollywood Bowl Food + Wine’s many dining choices include two sit-down restaurants, street-food kiosks, pre-ordered picnic boxes, and full-service dinner delivered to your box seat. For private events, Hollywood Bowl Food + Wine will also provide catering at several locations for groups both large and small.”

Caroline Styne is our guest with a delicious preview.

Please visit the Hollywood Bowl Food + Wine site for more information about the food and wine experiences available at the Hollywood Bowl.

Yudo Tsunoda of Chaya BrasserieAfter four centuries in Japan and almost four decades in the United States, CHAYA continues to transcend convention between Japanese and American dining, inviting guests to discover innovative Japanese-Californian cuisine along with an unprecedented new beverage program as the CHAYA Restaurant Group has now officially transitioned the 28-year-old Chaya Venice into CHAYA Modern Izakaya.

Comparable to the Western gastropub, a Japanese izakaya is traditionally a drinking establishment which serves small tapas-style plates intended to be shared amongst friends. CHAYA Modern Izakaya elevates the izakaya experience by introducing a present-day dining and drinking destination that invites guests to come discover a new Japanese-Californian cuisine with a modern izakaya approach, including handcrafted cocktails, premium spirits, Japanese Whisky selection, eclectic sake and wine collection, Japanese and local craft beers.

With roots deeply planted in over 400 years of Japanese history, CHAYA originally evolved from a beloved teahouse in Japan in the 17th century, then to an imperial summer villa in Japan in the 19th century. In the early 20th century CHAYA Japan became a landmark dining destination known for providing exquisite service and catering to the royal court and Japanese government officials, to then landing in Los Angeles in the 1980s, ultimately becoming a pioneer of fusion cuisine by introducing the revolutionary combination of French and Japanese ingredients and culinary techniques, while catering to many loyal guests for almost 40 years, including artists, actors, titans of industry, and foodists alike.

“CHAYA has existed in some incarnation or another for the last four-hundred plus years, as long as the earliest izakaya. Part of the essential CHAYA DNA is adaptability and fusion, and CHAYA Modern Izakaya bridges the past with the present, while allowing CHAYA to move forward into the future pioneering a marriage between Japanese and Western traditions, fresh ingredients, and contemporary culinary techniques,” says Owner and President Yuta Tsunoda.

Owner & President Yuta Tsunoda has all the intriguing details.

Shawn O'ShaugnessyThe newest craft brewery on the Big Island of Hawaii is the community focused, Ola Brew. Unusually it was partially crowd-funded to launch and also just completed its 2nd round of crowd-funding to expand brewing capacity and build an on-site kitchen. Ola Brew’s world class beers and ciders are made from island-sourced ingredients.

“Did you know that a) More than half of the tropical fruit grown in Hawai’i falls to the ground and never makes it to market; b) U.S. demand for craft alcohols has doubled in the last 5 years, and c) Most beer and cider consumed in Hawai’i is imported? Our conclusion: it’s time Hawai’i County had its own brewery designed to turn the state’s abundance of produce into revenue for local farmers. And as the experienced beverage entrepreneurs who started Hawaiian Ola, we are the best team to do it.” 

Brett Jacobson
CEO, OLA BREW CO.

General Manager Shawn O’Shaughnessy taps the keg for us.

Jess and JP DowdellWould you believe a contemporary gastropub located on 5 landscaped acres hidden in the Porter District of Langley, Whidbey Island, WA in a magnificently converted and renovated airplane hanger serving Asian-inspired flavors? It actually exists in the form of Roaming Radish’s R2 Gastropub owned by Chefs Jess & JP Dowdell. It’s a one-of-a-kind dining experience that you simply won’t find elsewhere…

It’s only open for Dinner (by reservation only) on Wednesday, Thursday and Friday nights. It’s an extension of the well-known Roaming Radish Catering.

Also on the expansive grounds is an English Tudor house available for special events and stays. Between the restaurant building and the adjacent air strip is one of the single engine planes previously housed inside. Chef JP is even taking flying lessons.

Andrew Gruel at the AM830 KLAA StudiosChef Andrew Gruel, the founder of The Slapfish Restaurant Group, joins us with another installment of Ask the Chef.”

Chef Andrew just returned from the Aquaculture Canada Conference in Quebec City. He was the Keynote Speaker there. Chef Andrew discussed the overview of the state of farm-raised salmon. We’ll get the highlights of his informed presentation.

Podcasts

Segment One: Show Preview with Co-Hosts Andy Harris & Andrew Gruel
Segment Two: Journalist Andrew Friedman, Chefs, Drugs and Rock & Roll Part One
Segment Three: Journalist Andrew Friedman, Chefs, Drugs and Rock & Roll Part Two
Segment Four: Caroline Styne, The Lucques Group, Hollywood Bowl Food + Wine
Segment Five: Yuta Tsunoda, Chaya Modern Izakaya, Venice
Segment Six: Shawn O’Shaughnessy, GM, Ola Brew, Kailu-Kona, HI
Segment Seven: Chefs Jess and JP Dowdell, Roaming Radish’s R2 Gastropub, Whidbey Island, WA
Segment Eight: Chef Andrew Gruel, Slapfish Restaurant Group