Show 391, September 19, 2020: Show Preview with Executive Producer & Co-Host Andy Harris

Angelenos know the name of Chef & Restaurateur Luciano Pellegrini (Italian-born) from his days in Los Angeles with Piero Selvaggio as executive chef of Primi in West Los Angeles and Posto in Sherman Oaks. In 1999 Luciano relocated to Las Vegas to open the well-received Valentino Las Vegas in the Venetian Resort as Executive Chef and Partner with Piero Selvaggio. In 2004 the James Beard Foundation awarded Pellegrini a prestigious James Beard Award as Best Chef Southwest. Very few Las Vegas-based chefs have achieved this high honor. Chef Luciano’s recent venture is the launching of Heavenly Pies with his cousin David Ryan Brister. Chef Luciano joins us with pizza peel securely in hand.

Food journalist Steve Dolinsky, ABC 7 TV’s “Hungry Hound” in Chicago, is the recipient of an impressive 13 James Beard Foundation Awards for journalistic excellence. The James Beard Foundation Awards Gala is in Chicago on Friday evening, September 25th in an unexpected virtual format to be broadcast live via Twitter. Steve previews the dramatically reformatted (and virtual) 2020 James Beard Foundation Awards Gala. Steve Dolinsky joins us to better explain the unprecedented specifics.

Founded in 1987 by Chef Zov Karamardian, the iconic Zov’s Bistro and Bakery in Tustin, CA has become a culinary institution. Serving her unique cuisine that blends contemporary with Eastern Mediterranean influences, in an upscale, chic environment. There are now also Zov’s restaurants in Newport Coast, Irvine and Anaheim (temporarily on hiatus.) The Tustin, Irvine and Newport Coast locations are also serving Family Meals and Takeout Menu items curbside. Tailgating in Tustin (twice a month) with live music returns for Happy Hour and Dinner on Saturday, September 19th. New from Zov’s Catering are value-priced, individual meals that are table-ready. 2nd generation Karamardian Family member, Armen, joins us with the updates and looks to the future.

Orange County Restaurant Week Uncorked is on now through Saturday, September 26th. Orange County restaurants are participating with value priced menus available for lunch and/or dinner. Some have specialty cocktails as part of their offerings. The restaurants encourage you to savor the full guest experience with the return of limited dine-in with proper social distancing but most menus are also available To-Go.

Restaurateur Russ Bendel and Executive Chef Jared Cook join us to tempt with their prix fixe dinner menus at Sapphire, Cellar. Craft. Cook in Laguna Beach, Ironwood in Laguna Hills, Olea in Newport Beach, and Vine Restaurant & Bar in San Clemente.

Our own Chef Andrew Gruel of the Slapfish Restaurant Group provides another timely and informative “Ask the Chef” segment where Chef Andrew responds to listeners thoughtful inquiries. Chef Andrew is regularly updating us on the impact of the Covid-19 crisis in the hospitality field and what we, as diners, can do to support the very survival of restaurants. Dine-in is slowly, with multiple hiccups, starting to come back but with a lot of new rules that greatly restrict guest counts. Alternately Take-Out / Delivery when you can surely helps… The consensus is that fine dining will look a bit different once the Covid 19 crisis finally subsides and there is a safe & proven vaccine readily available to all Americans. We all anticipate other changes in eating out at all levels of price and service. We’ll get Chef Andrew’s informed and insightful thoughts on the future.

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

Play

Show 391, September 19, 2020: Food Journalist Steve Dolinsky, ABC 7 TV’s (Chicago) “Hungry Hound” Part One

Steve Dolinsky and Andreew GruelFood journalist Steve Dolinsky, ABC 7 TV’s “Hungry Hound” in Chicago, is the recipient of an impressive 13 James Beard Foundation Awards for journalistic excellence.

In addition to his considerable journalistic talents Steve in an accomplished podcaster and pizza afficionado. “Every other Friday, Steve talks to some of the world’s greatest pizzaiolos, bakers and artisans about their craft (in the Pizza City, USA podcast.) Hear their backstories, discover their secrets, techniques and inspirations, while listening to their meticulous process as they describe how they make their truly sublime pizzas.”

The James Beard Foundation Awards Gala is in Chicago on Friday evening, September 25th in virtual format to be broadcast via Twitter. Steve previews the dramatically reformatted (and virtual) 2020 James Beard Foundation Awards Gala.

Restaurant and Chef awards in 23 categories have been nominated. None of these awards will be announced. Instead, the previously announced winners will be honored in the categories of America’s Classics, Lifetime Achievement, Humanitarian of the Year, Design Icon and Leadership Awards. All the previously announced Nominees (in twenty-three categories) will also be honored as a group according to the James Beard Foundation.

Steve Dolinsky joins us to untangle the convoluted specifics.

Play

September 19: Luciano Pellegrini, Steve Dolinsky, Zov’s BIstro and Bakery, OC Restaurant Week Uncorked with Sapphire

Podcasts

Segment One: Show Preview with Executive Producer & Co-Host Andy Harris
Segment Two: Chef & Restaurateur Luciano Pellegrini of Heavenly Pies and Dolce Vita Gelato, Las Vegas Part One
Segment Three: Chef & Restaurateur Luciano Pellegrini of Heavenly Pies and Dolce Vita Gelato, Las Vegas Part Two
Segment Four: Food Journalist Steve Dolinsky, ABC 7 TV’s (Chicago) “Hungry Hound” Part One
Segment Five: Food Journalist Steve Dolinsky, ABC 7 TV’s (Chicago) “Hungry Hound” Part Two
Segment Six: Armen Karamardian, Zov’s Bistro, Tustin (and Irvine & Newport Coast)
Segment Seven: Restaurateur Russ Bendel and Executive Chef Jared Cook of Sapphire, Cellar. Craft. Cook, Laguna Beach
Segment Eight: Co-Host Chef Andrew Gruel of the Slapfish Restaurant Group with “Ask the Chef”

Angelenos know the name of Chef & Restaurateur Luciano Pellegrini (Italian-born) from his days in Los Angeles with Piero Selvaggio as executive chef of Primi in West Los Angeles and Posto in Sherman Oaks. In 1999 Luciano relocated to Las Vegas to open the well-received Valentino Las Vegas in the Venetian Resort as Executive Chef and Partner with Piero Selvaggio. In 2004 the James Beard Foundation awarded Pellegrini a prestigious James Beard Award as Best Chef Southwest. Very few Las Vegas-based chefs have achieved this honor. Chef Luciano’s recent venture is the launching of Heavenly Pies with his cousin David Ryan Brister. Chef Luciano joins us with pizza peel in hand.

Food journalist Steve Dolinsky, ABC 7 TV’s “Hungry Hound” in Chicago, is the recipient of an impressive 13 James Beard Foundation Awards for journalistic excellence. The James Beard Foundation Awards Gala is in Chicago on Friday evening, September 25th in an unexpected virtual format to be broadcast live via Twitter. Steve previews the dramatically reformatted (and virtual) 2020 James Beard Foundation Awards Gala. Steve Dolinsky joins us to explain the unprecedented specifics.

Founded in 1987 by Chef Zov Karamardian, the iconic Zov’s Bistro and Bakery in Tustin, CA has become a culinary institution. Serving her unique cuisine that blends contemporary with Eastern Mediterranean influences, in an upscale, chic environment. There are now also Zov’s restaurants in Newport Coast, Irvine and Anaheim (temporarily on hiatus.) The Tustin, Irvine and Newport Coast locations are now serving Family Meals and Takeout Menu items curbside. Tailgating in Tustin (twice a month) with live music returns for Happy Hour and Dinner on Saturday, September 19th. New from Zov’s Catering are value-priced, individual meals that are table-ready. 2nd generation Karamardian Family member, Armen, joins us with the updates and looks to the future.

Orange County Restaurant Week Uncorked is on now through Saturday, September 26th. Orange County restaurants are participating with value priced menus available for lunch and/or dinner. Some have specialty cocktails as part of their offerings. The restaurants encourage you to savor the full guest experience with the return of limited dine-in with proper social distancing but most menus are also available To-Go.

Restaurateur Russ Bendel and Executive Chef Jared Cook join us to tempt with their prix fixe dinner menus at Sapphire, Cellar. Craft. Cook in Laguna Beach, Ironwood in Laguna Hills, Olea in Newport Beach, and Vine Restaurant & Bar in San Clemente.

Our own Chef Andrew Gruel of the Slapfish Restaurant Group provides another timely and informative “Ask the Chef” segment where Chef Andrew responds to listeners thoughtful inquiries. Chef Andrew is regularly updating us on the impact of the Covid-19 crisis in the hospitality field and what we, as diners, can do to support the very survival of restaurants. Dine-in is slowly, with multiple hiccups, starting to come back but with a lot of new rules that greatly restrict guest counts. Alternately take-out/delivery when you can surely helps… The consensus is that fine dining will look a bit different once the Covid 19 crisis finally subsides and there is a safe & proven vaccine readily available to all Americans. We all anticipate other changes in eating out at all levels. We get Chef Andrew’s informed and insightful thoughts on the future.

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

Luciano Pellegrini of Heavenly Pies in Las VegasAngelenos know the name of Chef & Restaurateur Luciano Pellegrini (Italian-born) from his days in Los Angeles with Piero Selvaggio as executive chef of Primi in West Los Angeles (the unofficial commissary of Twentieth Century-Fox Studios at the time) and Posto in Sherman Oaks. In 1999 Luciano relocated to Las Vegas to open the well-received Valentino Las Vegas in the Venetian Resort as Executive Chef and Partner with Piero Selvaggio. In 2004 the James Beard Foundation awarded Pellegrini a prestigious James Beard Award as Best Chef Southwest. Very few Las Vegas-based chefs have achieved this honor.

After Valentino Las Vegas closed Pellegrini remained in Las Vegas and went on to debut Dolce Vita Gelato, an artisan gelato producer (wholesale) serving the hospitality business. He also consults for other restaurants in Las Vegas and California.

Chef Luciano’s latest venture is the launching of Heavenly Pies in the Southern Highlands neighborhood of Las Vegas with his cousin David Ryan Brister. The style of pizza is a mash up of Roman and Neapolitan varieties with premium ingredients. The signature Heavenly Pizza features black truffle tomato, brie cheese, porcini mushrooms, roasted garlic, speck and escarole.

The Trattoria Menu is Chef Luciano’s take on classic Italian dishes with a few surprises. Think Zeppole (fried dumplings) with anchovies, mozzarella and basil served with marinara or Philly cheese steak eggrolls.

Also on the menu are an assortment of six Takeout Meal packages. Each is designed to serve four guests and are packaged ready to eat or reheat.

Chef Luciano joins us with pizza peel in hand.

Steve Dolinsky and Andreew GruelFood journalist Steve Dolinsky, ABC 7 TV’s “Hungry Hound” in Chicago, is the recipient of an impressive 13 James Beard Foundation Awards for journalistic excellence.

In addition to his considerable journalistic talents Steve in an accomplished podcaster and pizza afficionado. “Every other Friday, Steve talks to some of the world’s greatest pizzaiolos, bakers and artisans about their craft. Hear their backstories, discover their secrets, techniques and inspirations, while listening to their meticulous process as they describe how they make their truly sublime pizzas.”

The James Beard Foundation Awards Gala is in Chicago on Friday evening, September 25th in virtual format to be broadcast via Twitter. Steve previews the dramatically reformatted (and virtual) 2020 James Beard Foundation Awards Gala.

Restaurant and Chef awards in 23 categories have been nominated. None of these awards will be announced. Instead, the previously announced winners will be honored in the categories of America’s Classics, Lifetime Achievement, Humanitarian of the Year, Design Icon and Leadership Awards. All the previously announced Nominees (in twenty-three categories) will also be honored.

Steve Dolinsky joins us to untangle the specifics.

Armen Karamardian of ZovsFounded in 1987 by Chef Zov Karamardian, legendary Zov’s Bistro and Bakery in Tustin, CA has become a culinary institution. Serving her unique cuisine that blends contemporary with Eastern Mediterranean influences, in an upscale chic environment. There are now also Zov’s restaurants in Newport Coast, Irvine and Anaheim (temporarily on hiatus.) The Tustin, Irvine and Newport Coast locations are currently serving Family Meals and Takeout Menu items curbside. Also serving guests again for dine-in at 25 per cent capacity.

Tailgating in Tustin (in the parking lot) with live music on the Café patio returns for Happy Hour and Dinner (twice a month) on Saturday, September 19th. Guests can also dine under the stars on the Café patio. Guests can order ahead from Zov’s take-out menu along with the wine and cocktail list. Because of space limitations and safety requirements reservations are required.

New from Zov’s Catering are value-priced, individual meals that are table-ready. Sealed utensils are included.

“Family support has constantly been Zov’s foundation and inspiration throughout her culinary career. Zov, in addition to her husband, Gary, her son Armen, and her daughter Taleene, have created a rare family business recipe that has taken comforting creations of the family kitchen blended with Chef Zov’s culinary artistry.”

2nd generation Karamardian Family member, Armen, joins us with the updates and looks to the future.

Chef Jared CookOrange County Restaurant Week Uncorked is on now through Saturday, September 26th. Orange County restaurants are participating with value priced menus available for lunch and/or dinner. Some have specialty cocktails as part of their offerings. The restaurants encourage you to get the full guest experience with the return of dine-in with proper social distancing but most menus are also available To-Go.

Restaurateur Russ Bendel and Executive Chef Jared Cook join us to tempt with their prix fixe dinner menus at Sapphire, Cellar. Craft. Cook in Laguna Beach, Ironwood in Laguna Hills, Olea in Newport Beach, and Vine Restaurant & Bar in San Clemente.

Their special cocktail for OC Restaurant Week Uncorked is The Woodpecker. It’s Woodford Reserve Bourbon, Aperol, Crème de Peach, Fresh Peaches and Ginger.

The prix fixe dinner menu is three courses with choices in each category and priced at $50.00. Entree possibilities are Zinfandel Braised Napa Lamb Shank, Certified Double R Ranch Bone-In Ribeye Steak and Wild Caught Alaskan Halibut.

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

The consensus is that fine dining will look a bit different once the Covid 19 crisis finally subsides and there is a safe & proven vaccine readily available to all Americans. We all anticipate other significant changes in eating out at all levels. We get Chef Andrew’s informed and insightful thoughts on the future.

Podcasts

Segment One: Show Preview with Executive Producer & Co-Host Andy Harris
Segment Two: Chef & Restaurateur Luciano Pellegrini of Heavenly Pies and Dolce Vita Gelato, Las Vegas Part One
Segment Three: Chef & Restaurateur Luciano Pellegrini of Heavenly Pies and Dolce Vita Gelato, Las Vegas Part Two
Segment Four: Food Journalist Steve Dolinsky, ABC 7 TV’s (Chicago) “Hungry Hound” Part One
Segment Five: Food Journalist Steve Dolinsky, ABC 7 TV’s (Chicago) “Hungry Hound” Part Two
Segment Six: Armen Karamardian, Zov’s Bistro, Tustin (and Irvine & Newport Coast)
Segment Seven: Restaurateur Russ Bendel and Executive Chef Jared Cook of Sapphire, Cellar. Craft. Cook, Laguna Beach
Segment Eight: Co-Host Chef Andrew Gruel of the Slapfish Restaurant Group with “Ask the Chef”

Show 371, May 2, 2020: Food Journalist Steve Dolinsky, ABC 7 TV’s (Chicago) “Hungry Hound”

Steve Dolinsky and Andreew GruelAccomplished food journalist Steve Dolinsky, ABC 7 TV’s “Hungry Hound” in Chicago, is the recipient of an impressive 13 James Beard Foundation Awards for journalistic excellence. He’s also accomplished in reporting on food and travel in print, radio and podcasting. The James Beard Foundation Awards Gala was scheduled for Chicago at the Lyric Opera on Monday evening, May 4th. It’s now been rescheduled for an unannounced (as yet) date later in the year.

Usually Steve would be sharing his engaging Beard Awards preview with us. Instead he will talk about his informed thoughts on the dining scene in Chicagoland during the health crisis and what the future may hold.

Steve shares the astonishing news that Chef Abe Conlon’s award-winning Fat Rice restaurant in Chicago is now reinventing itself permanently as Super Fat Rice Mart preparing upscale meal kits for home cooking based on Fat Rice menu items.

Play

Show 322, May 4, 2019: Chicago Food Journalist Steve Dolinsky (ABC 7’s “Hungry Hound”)

Steve Dolinsky and Andreew GruelFood journalist Steve Dolinsky, ABC 7 TV’s “Hungry Hound” in Chicago, is the recipient of an impressive 13 James Beard Foundation Awards for journalistic excellence. The Feed,” the weekly podcast that Steve does with Chef Rick Bayless, was again nominated this year for a Beard Award in the Podcast category. The James Beard Foundation Awards Gala is in Chicago at the Lyric Opera on Monday evening, May 6th.

Steve will preview the 2019 James Beard Foundation Awards Gala and what it means to Chicago to again host such a prestigious event.

“In 2014, Chicago chef/restaurateur Rick Bayless and I launched The Feed Podcast, covering the world of food from our professional perspectives. Every show is full of different segments, some from Chicago and others from far-flung places around the world we both travel to. In its first year, the show won a Beard Award for Best Podcast. More recently, I’ve begun curating and leading highly specialized culinary experiences, including international tours. In 2018, I wrote my first book, “Pizza City USA: 101 Reasons Why Chicago is America’s Greatest Pizza Town,” which led to the launch of Pizza City USA Tours and a companion podcast, “Pizza City,” where I talk to some of the greatest pizza makers in the world.”

Play

Show 272, May 5, 2018: Show Preview with Co-Host Andy Harris

Now a tantalizing preview of Saturday’s appropriately satiating 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…

It’s Cinco de Mayo (our favorite created holiday to, of course, encourage responsible imbibing) so our thoughts are certainly on festively appropriate food and craft beer. Just across the street from us at Angel Stadium is the new Golden Road Pub OC. We’ll see what tasty morsels Executive Chef Henry Tran (ex-TAPS) has on the menu. We guarantee you won’t go thirsty there either!

We’re going to start referring to Celebrity Chef Susan Feniger as “The Festival Queen.” She is back with us this morning previewing her events for the ongoing Los Angeles Times Food Bowl including “Plant Power – The No Beast Feast – An All-Star Chef Celebration of Vegetable Cuisine” on Saturday, May 19th at Coral Tree Plaza at Border Grill Downtown LA.

Crustacean Beverly Hills, the 20-year old, award-winning restaurant from House of AN hospitality group, reopened in March following an eight-month-long, $10 million dollar ambitious redesign and reconcepting. It now houses two high-end restaurants. House of An’s Elizabeth An joins us with the stylish details.

A new quality burger concept (originating in New York in 2015) Black Tap Craft Burgers & Beer is on its way to an eagerly anticipated West Coast launch at Downtown Disney. Meanwhile you can experience Black Tap Craft Burgers & Beer at The Venetian in Las Vegas. Think perfectly outrageous shakes, too. They are also part of Vegas Uncork’d festivities on Saturday evening, May 12th. We’ll meet Founder Joe Isidori, a 3rd generation chef.

The respected food journalist Steve Dolinsky, ABC 7 TV’s “Hungry Hound” in Chicago, is the recipient of an impressive 13 James Beard Foundation Awards for journalistic excellence. For this year’s James Beard Foundation Media Awards in New York (held on April 27th) he was again nominated for outstanding “TV Segment.” The James Beard Foundation Awards Gala is in Chicago at the Lyric Opera on Monday evening, May 7th. Steve will report on the outcome of the Media Awards and preview the 2018 James Beard Foundation Awards Gala.

Our culinary Team USA 2019 was in Mexico City on April 12th & 13th competing in The Bocuse d’Or America’s selection semi-finals leading up to the Bocuse d’Or International Culinary Competition in Lyon in January of 2019. Five of the 11 countries represented won the right to compete in the Lyon finals. Head Coach for Team USA 2019 Chef Robert Sulatycky and Culinary Council member Chef Paul Bartolotta join us with the outcome. Time to proudly wave the flag…

“Ask the Chef” with our own Chef Andrew Gruel is back.

Barramundi is appearing on high-end restaurant menus and available at better seafood retailers. For the uninitiated it’s both delicious, eco-friendly and well-managed. It’s a member of the sea bass family. Chef Andrew will give us all the needed 411.

All of this and much more deliciousness on today’s overflowing show!

Play

Show 272, May 5, 2018: Food TV’s Steve Dolinsky, “The Hungry Hound”, ABC 7 TV, Chicago

Steve Dolinsky and Andreew GruelRespected food journalist Steve Dolinsky, ABC 7 TV’s “Hungry Hound” in Chicago, is the recipient of an impressive 13 James Beard Foundation Awards for journalistic excellence. For this year’s James Beard Foundation Media Awards in New York (held on April 27th) he was again nominated for outstanding “TV Segment.”

The James Beard Foundation Awards Gala is in Chicago at the Lyric Opera on Monday evening, May 7th. Steve will report on the outcome of the Media Awards and preview the 2018 James Beard Foundation Awards Gala.

The James Beard Award-winning The Feed Podcast is a collaboration between Chicago Chef / Restaurateur Rick Bayless (Frontera Grill, Topolobampo, Xoco, Leña Brava) and 13-time James Beard Award winning food journalist Steve Dolinsky.

“They’ve known each other for 20 years, and have always craved a food program on the radio that included great sound. Sadly, there was none, so in January, 2014, they launched The Feed Podcast. The show jumps all over the globe – wherever their jobs take them – since Rick also hosts the Public Television series “Mexico: One Plate at a Time,” and Steve also writes for the Travel sections of the Chicago Tribune and The Globe and Mail in Canada.”

“Each show tackles a different subject: wine, spirits, food trends or audio postcards from foreign cities, but some also tackle issues like seafood sustainability and the ability of some diners to “buy” reservations at restaurants. The more evocative side of their reporting comes through in on-the-road shows where either Steve or Rick describe how a particular dish is made (Korean fried chicken, ramen, croissants) then devour it with pleasure as they describe what they’re tasting.”

Play

Show 221, April 29, 2017: Show Preview with Co-Host Andy Harris

Big Island Chocolate FestivalIt’s a very special day of indulgence and celebration on the “SoCal Restaurant Show.” We’re live from the 6th Annual Big Island Chocolate Festival at The Hapuna Beach Prince Hotel. We’re broadcasting from the Reef Lounge with an incredible ocean view.

Hawaii is the only state in the USA where cacao, the primary base of chocolate, can be successfully grown commercially.

Now a properly decadent preview of this Saturday’s full 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…

When it comes to insider’s knowledge of the vibrant Chicago food scene one of the best sources is Chicago ABC 7 Eyewitness News Food Reporter, Steve Dolinsky, “The Hungry Hound.” Steve was recently nominated for his potential 14th James Beard Foundation Award for journalistic excellence in reporting. The James Beard Awards Gala is May 1st at the Lyric Opera of Chicago. As a veteran of The James Beard Awards in both New York and Chicago, Steve joins us with a preview of what’s in store and a report on the Media Awards.

Farsheed Bonakdar is the President of the Kona Cacao Association, the Producer of the 6th Annual Big Island Chocolate Festival. The mission and goal of the Kona Cacao Association is to promote the cacao industry on the Big Island of Hawaii by presenting the Big Island Chocolate Festival as an educational and outreach opportunity for local cacao farmers, the hospitality industry and cacao enthusiasts. We’re talking all things chocolate with Farsheed.

Hawaii Island native Peter Abarcar, Jr. was promoted in 2015 from executive chef of Hapuna Beach Prince Hotel to director of culinary and beverage operations. Chef Abarcar now oversees all culinary, food and beverage operations at the 350-room oceanfront resort including the resort’s signature restaurant, Coast Grille. He also supervises operations for extensive catering and banquets, the Ocean Terrace Restaurant and The Beach Bar. We pull him out of the busy kitchens and “Talk Story.”

Alicia Boada is an acclaimed pastry chef and instructor with 20 plus years of experience in the culinary industry. She is the West Coast Technical Advisor for Barry Callebaut Chocolate (The Barry Callebaut Group) whose brands include Cacao Barry, Callebaut and Mona Lisa, among more. As a Corporate Pastry Chef & Chocolatier, Chef Alicia’s role often calls on her to perform demonstrations and training worldwide keeping her on the edge of what’s happening in the contemporary pastry and chocolate world. Chef Alicia will be performing a chocolate demonstration as part of the Festival in addition to judging the Gala’s delicious offerings.

Maui Chef Elizabeth (Betty) McDonald of B3 A Beach Bunny Bakery is a judge for the Gala as well as the College Competition. She is a veteran of The Big Island Chocolate Festival. Chef Betty has been in the culinary field since 2003, developing a love for baking at a young age from her mother and grandmothers. She has been fortunate enough to travel with her husband living and working in the four corners of the country.

Guittard’s Chocolate Company’s Executive Chef and Chocolatier, Donald Wressell, really needs no long introduction to listeners. Prior to his joining Guittard Chocolate as the in-house pastry chef, Donald Wressell spent 19 years at the Four Seasons Los Angeles at Beverly Hills where he was named the 2005 Pastry Chef of the Year, won Silver and Gold medals in the Grand Salon Culinaire and placed second at the Les Masters du Chocolat competition. Chef Donald also represented the USA four times in Le Coupe du Monde de la Patisserie and captained the winning team at the 2011 National Pastry Team Championship.

Chef instructor Teresa “Cheech” Shurilla of University of Hawaii – Maui College oversees the college competition at The Big Island Chocolate Festival and has done it for several years. The Festival has had student participants from UH-Maui College, UH-Hilo and UH-Palamanui in Kona. It is Friday, April 28th and winners are announced at the Festival Gala. Chef Shurilla has been working and teaching in the culinary field for over thirty-four years. Prepare to be judged…

Andrew and William GruelChef Andrew Gruel is at Trade in Irvine this Saturday (busily training & cooking) in the soft opening phase of Two Birds and Butterleaf. He’ll happily fly the coop and be back with us next week.

Mahalo nui loa to The Big Island Chocolate Festival, Hapuna Beach Prince Hotel and Prince Resorts Hawaii, our gracious hosts in Hawaii.

All of this and heaping helpings of extra deliciousness on this week’s show!

Play

Show 221, April 29, 2017: Steve Dolinsky, ABC 7 Eyewitness News’ (Chicago) – “The Hungry Hound”

Steve Dolinsky and Andreew GruelWhen it comes to insider’s knowledge of the vibrant Chicago food scene one of the best and most reliable sources is Chicago ABC 7 Eyewitness News Food Reporter, Steve Dolinsky, “The Hungry Hound.”

Steve was recently nominated for his potential 14th James Beard Foundation Award for journalistic excellence in reporting. The James Beard Awards Gala is May 1st at the Lyric Opera of Chicago.

As a veteran of The James Beard Awards in both New York and Chicago, Steve joins us with a preview of what’s in store and a report on the Media Awards, held on Pier Sixty at Chelsea Piers, New York City.

Play

April 29: Live from the Big Island Chocolate Festival

Podcasts

Segment One: Show Preview with Co-Host Andy Harris
Segment Two: Steve Dolinsky, ABC 7 Eyewitness News’ (Chicago) – “The Hungry Hound”
Segment Three: Farsheed Bonakdar, President, Kona Cacao Association (KCA)
Segment Four: Chef Peter Abarcar Jr., Director of Culinary & Beverage Operations, Hapuna Beach Prince Hotel
Segment Five: Executive Pastry Chef Alicia Boada, West Coast Technical Advisor, Barry Callebaut Chocolate North America
Segment Six: Chef Elizabeth (Betty) McDonald, B3 “A Beach Bunny Bakery”, Maui
Segment Seven: Donald Wressell, Executive Chef, Guittard Chocolate Company
Segment Eight: Chef Instructor Teresa “Cheech” Shurilla, University of Hawaii-Maui College

It’s a very special day of indulgence on the “SoCal Restaurant Show.”

Big Island Chocolate FestivalWe’re coming to you from the 6th Annual Big Island Chocolate Festival at The Hapuna Beach Prince Hotel. We’re broadcasting from the Reef Lounge with an incredible ocean view.

Hawaii is the only state in the USA where cacao, the primary base of chocolate, can be successfully grown commercially.

Now a properly decadent preview of this Saturday’s full 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…

When it comes to insider’s knowledge of the vibrant Chicago food scene one of the best sources is Chicago ABC 7 Eyewitness News’ Food Reporter, Steve Dolinsky, “The Hungry Hound.” Steve was recently nominated for his potential 14th James Beard Foundation Award for journalistic excellence in reporting. The James Beard Awards Gala is May 1st at the Lyric Opera of Chicago. As a veteran of The James Beard Awards in both New York and Chicago, Steve joins us with a preview of what’s in store and a report on the Media Awards.

Farsheed Bonakdar is the President of the Kona Cacao Association, the Producer of the 6th Annual Big Island Chocolate Festival. The mission and goal of the Kona Cacao Association is to promote the cacao industry on the Big Island of Hawaii by presenting the Big Island Chocolate Festival as an educational and outreach opportunity for local cacao farmers, the hospitality industry and cacao enthusiasts. We’re talking all things chocolate with Farsheed.

Hawaii Island native Peter Abarcar, Jr. was promoted in 2015 from executive chef of Hapuna Beach Prince Hotel to director of culinary and beverage operations. Chef Abarcar now oversees all culinary, food and beverage operations at the 350-room oceanfront resort including the resort’s signature restaurant, Coast Grille. He also supervises operations for extensive catering and banquets, the Ocean Terrace Restaurant and The Beach Bar. We’ll pull him out of the busy kitchens and “Talk Story.”

Alicia Boada is an acclaimed pastry chef and instructor with 20 plus years of experience in the culinary industry. She is the West Coast Technical Advisor for Barry Callebaut Chocolate (The Barry Callebaut Group) whose brands include Cacao Barry, Callebaut and Mona Lisa, among more. As a Corporate Pastry Chef & Chocolatier, Chef Alicia’s role often calls on her to perform demonstrations and training worldwide keeping her on the edge of what’s happening in the contemporary pastry and chocolate world. Chef Alicia will be performing a chocolate demonstration as part of the Festival in addition to judging the Gala’s delicious offerings.

Maui Chef Elizabeth (Betty) McDonald of B3 A Beach Bunny Bakery is a judge for the Gala as well as the College Competition. She is a veteran of The Big Island Chocolate Festival. Chef Betty has been in the culinary field since 2003, developing a love for baking at a young age from her mother and grandmothers. She has been fortunate enough to travel with her husband living and working in the four corners of the country.

Guittard’s Chocolate Company’s Executive Chef and Chocolatier, Donald Wressell, really needs no long introduction to listeners. Prior to his joining Guittard Chocolate as the in-house pastry chef, Donald Wressell spent 19 years at the Four Seasons Los Angeles at Beverly Hills where he was named the 2005 Pastry Chef of the Year, won Silver and Gold medals in the Grand Salon Culinaire and placed second at the Les Masters du Chocolat competition. Chef Donald also represented the USA four times in Le Coupe du Monde de la Patisserie and captained the winning team at the 2011 National Pastry Team Championship.

Chef instructor Teresa “Cheech” Shurilla of University of Hawaii – Maui College oversees the college competition at The Big Island Chocolate Festival and has done if for several years. The Festival has had student participants from UH-Maui College, UH-Hilo and UH-Palamanui in Kona. It is Friday, April 28th and winners are announced at the Festival Gala. Chef Shurilla has been working and teaching in the culinary field for over thirty-four years. Prepare to be judged…

Andrew and William GruelChef Andrew Gruel is at Trade in Irvine this Saturday (busily training & cooking) in the soft opening phase of Two Birds and Butterleaf. He’ll happily fly the coop and be back with us next week.

All of this and heaping helpings of extra deliciousness on this week’s show!

Steve Dolinsky and Andreew GruelWhen it comes to insider’s knowledge of the vibrant Chicago food scene one of the best and most reliable sources is Chicago ABC 7 Eyewitness News Food Reporter, Steve Dolinsky, “The Hungry Hound.”

Steve was recently nominated for his potential 14th James Beard Foundation Award for journalistic excellence in reporting. The James Beard Awards Gala is May 1st at the Lyric Opera of Chicago.

As a veteran of The James Beard Awards in both New York and Chicago, Steve joins us with a preview of what’s in store and a report on the Media Awards, held on Pier Sixty at Chelsea Piers, New York City.

Farsheed BonakdarFarsheed Bonakdar is the President of the Kona Cacao Association, the Producer of the 6th Annual Big Island Chocolate Festival. The mission and goal of the Kona Cacao Association is to promote the cacao industry on the Big Island of Hawaii by presenting the Big Island Chocolate Festival as an educational and outreach opportunity for local cacao farmers, the hospitality industry and cacao enthusiasts.

Beyond creating, implementing and promoting the Big Island Chocolate Festival, the Kona Cacao Association works with cacao growers, producers, chocolate enthusiasts and chefs to help create a recognizable brand for Hawaii Island Chocolate. KCA members work together towards creating a structure to maintain the quality of cacao grown, marketed and shipped from Hawaii for the future growth of this fledging industry.

We’re talking all things chocolate with Farsheed.

Peter Abarcar JuniorHawaii Island native Peter Abarcar, Jr. was promoted in 2015 from executive chef of Hapuna Beach Prince Hotel to director of culinary and beverage operations. Chef Abarcar now oversees all culinary, food and beverage operations at the 350-room oceanfront resort including the resort’s signature restaurant, Coast Grille. He also supervises operations for extensive catering and banquets, the Ocean Terrace Restaurant and The Beach Bar.

Abarcar first began his Hapuna Beach Prince Hotel career as lead cook in 1997. In 2000 he left the Hapuna family to become Executive Chef at the Club at Hokuli’a. Eight years later, Abarcar returned to Mauna Kea Resort to help reopen Mauna Kea Beach Hotel as sous chef, following the hotel’s closure and extensive renovation. In 2010, he was promoted to chef de cuisine at Hapuna Beach Prince Hotel’s signature restaurant, Coast Grille. The following year, he was promoted to the position of Executive Chef.

Chef Abarcar enjoys pairing varieties of ethnic flavors from his Hawaii Island upbringing. His keen sense of local produce and seafood paired with his culinary talent and passion for creative food results in exciting tastes on each of the menus at Hapuna Beach Prince Hotel.

We’ll pull him out of the busy kitchens and “Talk Story.”

Alicia BoadaAlicia Boada is an acclaimed pastry chef and instructor with 20 plus years of experience in the culinary industry. She is the West Coast Technical Advisor for Barry Callebaut Chocolate, North America (The Barry Callebaut Group) whose brands include Cacao Barry, Callebaut and Mona Lisa, among more.

As a Corporate Pastry Chef & Chocolatier, Chef Alicia’s role often calls on her to perform demonstrations and training worldwide keeping her on the edge of what’s happening in the contemporary pastry and chocolate world.

Chef Alicia will be performing a chocolate demonstration as part of the Festival in addition to judging the Gala’s delicious offerings.

Alicia also serves as President of the Women Chefs & Restaurateurs.

Betty McDonaldMaui Chef Elizabeth (Betty) McDonald of B3 A Beach Bunny Bakery is a judge for the Gala as well as the College Competition. She is a veteran of The Big Island Chocolate Festival. Chef Betty has been in the culinary field since 2003, developing a love for baking at a young age from her mother and grandmothers.

She has been fortunate enough to travel with her husband living and working in the four corners of the country. Growing up in Rhode Island and attending culinary school in Massachusetts cemented her base knowledge and passion for traditional pastries.

Traveling the country and landing in the tropical destination of Maui has blended beautifully with Betty’s pastry skills. The tropical fruits and flavors have really made for an exciting flavor profiles in classic desserts.

Upon moving to Maui, chef Betty became the executive pastry chef for restaurateur Mark Ellman. Betty made her mark on the culinary scene at Mala an Ocean Tavern and Honu Seafood and Pizza, becoming an award-winning pastry chef. As the executive pastry chef for these restaurants Betty was awarded the Star Chef’s Rising Star Award for her desserts with vibrant and bright tropical flavors with gluten free and vegan options.

Chef Betty has continued her rise in the Maui culinary scene. In the summer of 2014 Chef Betty opened B3 “A Beach Bunny Bakery”. Specializing in cakes and cupcakes for all occasions. B3 also bakes fresh and delivers scrumptious desserts to several restaurants and coffee shops on the west side of Maui, most notably Paris Nabavi’s Sangrita Grill and Cantina.

Donald WressellGuittard’s Chocolate Company’s Executive Chef and Chocolatier, Donald Wressell, really needs no long introduction to listeners. Prior to his joining Guittard Chocolate as the in-house pastry chef, Donald Wressell spent 19 years at the Four Seasons Los Angeles at Beverly Hills where he was named the 2005 Pastry Chef of the Year, won Silver and Gold medals in the Grand Salon Culinaire and placed second at the Les Masters du Chocolat competition.

Chef Donald also represented the USA four times in Le Coupe du Monde de la Patisserie and captained the winning team at the 2011 National Pastry Team Championship.

In his spare time Chef Donald created the spectacular “Official” Birthday Cakes for the City of Beverly Hills’ Diamond Jubilee (1988) & Centennial (2014) Anniversary celebrations. The Centennial creation yielded 15,000 ample servings and not a crumb was left!

Teresa Cheech ShurillaChef instructor Teresa “Cheech” Shurilla of University of Hawaii – Maui College oversees the college competition at The Big Island Chocolate Festival and has done if for several years. The Festival has had student participants from UH-Maui College, UH-Hilo and UH-Palamanui in Kona.

The college competition is set for Friday, April 28th at Hapuna Beach Prince Hotel and winners are announced at the concluding Saturday night Festival Gala. Chef Shurilla has been working and teaching in the culinary field for over thirty-four years. Prepare to be judged…

Podcasts

Segment One: Show Preview with Co-Host Andy Harris
Segment Two: Steve Dolinsky, ABC 7 Eyewitness News’ (Chicago) – “The Hungry Hound”
Segment Three: Farsheed Bonakdar, President, Kona Cacao Association (KCA)
Segment Four: Chef Peter Abarcar Jr., Director of Culinary & Beverage Operations, Hapuna Beach Prince Hotel
Segment Five: Executive Pastry Chef Alicia Boada, West Coast Technical Advisor, Barry Callebaut Chocolate North America
Segment Six: Chef Elizabeth (Betty) McDonald, B3 “A Beach Bunny Bakery”, Maui
Segment Seven: Donald Wressell, Executive Chef, Guittard Chocolate Company
Segment Eight: Chef Instructor Teresa “Cheech” Shurilla, University of Hawaii-Maui College