Show 452, November 20, 2021: Show Preview with Executive Producer & Co-Host Andy Harris

The happiest of Happy Thanksgivings to our listening audience.

Khan Saab Desi Craft Kitchen in Fullerton is a 100% Halal restaurant featuring high-end Desi cuisine paired alongside a menu of alcohol-free crafted mocktails from the award-winning Chef Imran Ali Mookhi. Built on the mission to highlight global cuisine in an elevated and elegant way, Khan Saab’s menu offers bold entrees made with fresh, locally sourced ingredients. Since its inception, the concept has been recognized by several regional publications and in 2021 was awarded the Plate and Bib Gourmand awards, respectively, by the prestigious Michelin Guide.” “Chef Mookhi and his partners opened Khan Saab in the lively Downtown Fullerton, CA neighborhood in early 2020. A culmination of cuisines from Pakistan, India, and Afghanistan are elevated at this eclectic, 100% halal eatery with an elegant vibe.”

“Founded in 1968 by brothers Eddie & Donald Sheldrake, Polly’s Pies has been family-owned and operated for more than 53 years. The restaurants offer breakfast, lunch and dinner as well as an assortment of fresh bakery items throughout 14 Southern California locations in Orange, Riverside, and Los Angeles Counties.”“For 72 non-stop hours, beginning Monday, November 21 through Wednesday, November 24, the ovens at each Polly’s Pies locations will be going non-stop with bakers working round-the-clock to fulfill more than 53,000 pie orders just in time for Thanksgiving. In addition, the culinary team at each restaurant will also be fulfilling some 20,000 total take-home orders.”

Jacklyn Mitosinka (Polly’s Director of Brand representing the 3rd generation of Family ownership) takes a break from all the busy Thanksgiving preparations and is our guest with a signature Banberry pie in hand.

The Milky Way is a kosher dairy restaurant serving New American Kosher food in the heart of the Pico-Robertson neighborhood of Los Angeles, which reopened in February 2019 after the passing of its matriarch, Leah Adler. The menu features many of the restaurant’s original family recipes updated with a fresh twist as well as new dishes that have a global appeal, both for the international Jewish community and the general dining public alike.” All are welcome. When Leah passed the four Spielberg siblings (including Steven) made the decision to revamp and refresh The Milky Way as an ongoing, living tribute to their late Mother. Nancy Spielberg became the point person for the Family for the ambitious effort. Well respected chef, Phil Kastel, was engaged as Executive Chef to tweak the recipes and enhance the menu. Nancy Spielberg and Chef Phil Kastel join us to share the inspiring story of The Milky Way.

LOLA Wines in Calistoga was established in 2008, by winemaker and owner Seth Cripe. Seth’s dream of making wine and growing grapes started randomly as a 14 -year old dishwasher/busboy at a restaurant in his native Anna Maria Island in Florida. At the age of 17, Seth left home to pursue his dream, driving across the US in his trusty ‘88 Subaru with $1,200 and arriving in Napa Valley the summer of 1997 where he started work as a harvest intern at Swanson Vineyards, under the mentorship of Marco Cappelli. After 4 harvests at Swanson, 8 harvests at Caymus along with a few others at some of the worlds’ most renowned wineries, in 2008, Seth started making his own wines calling them LOLA. Seth’s dream was to create a winery that stands for people with a passion for wine that represents world class quality, wines of purity and soul at approachable prices. These are the very same ethos that LOLA represents with each wine that they produce today!” Proprietor and Winemaker Seth Cripe joins us to uncork all that is LOLA wines.

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

Play

Show 452, November 20, 2021: Chef Imram Ali Mookhi, Khan Saab Desi Craft Kitchen, Fullerton

Imran Ali Mookhi of Khan Saab Desi Craft Kitchen

Khan Saab Desi Craft Kitchen in Fullerton is a 100% Halal restaurant featuring high-end Desi cuisine paired alongside a menu of alcohol-free crafted mocktails from the award-winning Chef Imran Ali Mookhi. Built on the mission to highlight global cuisine in an elevated and elegant way, Khan Saab’s menu offers bold entrees made with fresh, locally sourced ingredients. Since its inception, the concept has been recognized by several regional publications and in 2021 was awarded the Plate and Bib Gourmand awards, respectively, by the prestigious Michelin Guide.”

“Chef Mookhi and his partners opened Khan Saab in the lively Downtown Fullerton, CA neighborhood in early 2020. A culmination of cuisines from Pakistan, India, and Afghanistan are elevated at this eclectic 100% halal eatery with an elegant vibe. In his tenure as a chef, Mookhi has trained under numerous Michelin-starred chefs in world-class kitchens. His take on traditional Indian flavors have since earned him national recognition at high caliber concepts including Tantra on Sunset, Tamarind of London in Newport Coast, Dosa, and most recently Tumbi, in Santa Monica. Now, Chef Ali and Khan Saab restaurant hold its very own Michelin recognition resulting from years of hard work and a dedication to the team’s vision of bringing high-end Desi cuisine to the West.”

“The menu at Khan Saab consists of carefully crafted dishes using high quality ingredients sourced from local vendors, including a 100% halal Australian Wagyu Bone-In Tomahawk Steak, a cut that is so rare and priced at $150 that guests must call ahead to order and ensure availability. Other favorites include Chicken Tikka and Pomegranate Bhel Puri – authentic street food served on crackers with rice puff peanuts, vermicelli mint, tamarind chili, and garlic chutney. Guests can also opt for a selection of top-quality skewerless Tandoori Jhinga and Smoked Salmon Kabobs, the latter of which is presented in a smoke-filled dome, continuing the smoking process at the table for guests to marvel.”

“The cuisine is complemented by a craft bar program, featuring Desi-inspired alcohol-free mocktails, which at the concept’s inception was the first of its kind in Southern California and fourth in the nation. The innovative mocktail menu features non-alcoholic, handcrafted cocktails including the Smoked Negroni with rose syrup and Palo Santo bitters, the Mango Mojito, and Peshwari Mule, as well as traditional Mango Lassi and lychee “mimosas.””

Chef Ali Mookhi takes a break from the tandoor oven and joins us.

Play

November 20: Khan Saab Desi Craft Kitchen, Polly’s Pies, The Milky Way, LOLA Wines

Podcasts

Segment One: Show Preview with Executive Producer & Co-Host Andy Harris
Segment Two: Chef Imram Ali Mookhi, Khan Saab Desi Craft Kitchen, Fullerton
Segment Three: Polly’s Pies with Jacklyn Mitosinka, Director of Brand
Segment Four: The Milky Way, Los Angeles with Nancy Spielberg and Chef Phil Kastel Part One
Segment Five: The Milky Way, Los Angeles with Nancy Spielberg and Chef Phil Kastel Part Two
Segment Six: Winemaker & Proprietor Seth Cripe of LOLA Wines, Calistoga Part One
Segment Seven: Winemaker & Proprietor Seth Cripe of LOLA Wines, Calistoga Part Two

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

“Khan Saab Desi Craft Kitchen in Fullerton is a 100% Halal restaurant featuring high-end Desi cuisine paired alongside a menu of alcohol-free crafted mocktails from the award-winning Chef Imran Ali Mookhi. Built on the mission to highlight global cuisine in an elevated and elegant way, Khan Saab’s menu offers bold entrees made with fresh, locally sourced ingredients. Since its inception, the concept has been recognized by several regional publications and in 2021 was awarded the Plate and Bib Gourmand awards, respectively, by the prestigious Michelin Guide.” “Chef Mookhi and his partners opened Khan Saab in the lively Downtown Fullerton, CA neighborhood in early 2020. A culmination of cuisines from Pakistan, India, and Afghanistan are elevated at this eclectic, 100% halal eatery with an elegant vibe.”

“Founded in 1968 by brothers Eddie & Donald Sheldrake, Polly’s Pies has been family-owned and operated for more than 53 years. The restaurants offers breakfast, lunch and dinner as well as an assortment of fresh bakery items throughout 14 Southern California locations in Orange, Riverside, and Los Angeles Counties.”“For 72 non-stop hours, beginning Monday, November 21 through Wednesday, November 24, the ovens at each Polly’s Pies locations will be going non-stop with bakers working round-the-clock to fulfill more than 53,000 pie orders just in time for Thanksgiving. In addition, the culinary team at each restaurant will also be fulfilling some 20,000 total take-home orders.”

Jacklyn Mitosinka (Polly’s Director of Brand) takes a break from all the busy Thanksgiving preparations and is our guest with a signature Banberry pie in hand.

The Milky Way is a kosher dairy restaurant serving New American Kosher food in the heart of the Pico-Robertson neighborhood of Los Angeles, which reopened in February 2019 after the passing of its matriarch, Leah Adler. The menu features many of the restaurant’s original family recipes updated with a fresh twist as well as new dishes that have a global appeal, both for the international Jewish community and the general dining public alike.” All are welcome. When Leah passed the four Spielberg siblings (including Steven) made the decision to revamp and refresh The Milky Way as an ongoing, living tribute to their late Mother. Nancy Spielberg became the point person for the Family for the ambitious effort. Well respected chef, Phil Kastel, was engaged as Executive Chef to tweak the recipes and enhance the menu. Nancy Spielberg and Chef Phil Kastel join us to share the story of The Milky Way.

“LOLA Wines in Calistoga was established in 2008, by winemaker and owner Seth Cripe. Seth’s dream of making wine and growing grapes started randomly as a 14 -year old dishwasher/busboy at a restaurant in his native Anna Maria Island in Florida. At the age of 17, Seth left home to pursue his dream, driving across the US in his trusty ‘88 Suburu with $1,200 and arriving in Napa Valley the summer of 1997 where he started work as a harvest intern at Swanson Vineyards, under the mentorship of Marco Cappelli. After 4 harvests at Swanson, 8 harvests at Caymus along with a few others at some of the worlds’ most renowned wineries, in 2008, Seth started making his own wines calling them LOLA. Seth’s dream was to create a winery that stands for people with a passion for wine that represents world class quality, wines of purity and soul at approachable prices. These are the very same ethos that LOLA represents with each wine that they produce today!” Proprietor and Winemaker Seth Cripe joins us to uncork all that is LOLA wines.

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

Imran Ali Mookhi of Khan Saab Desi Craft Kitchen

Khan Saab Desi Craft Kitchen in Fullerton is a 100% Halal restaurant featuring high-end Desi cuisine paired alongside a menu of alcohol-free crafted mocktails from the award-winning Chef Imran Ali Mookhi. Built on the mission to highlight global cuisine in an elevated and elegant way, Khan Saab’s menu offers bold entrees made with fresh, locally sourced ingredients. Since its inception, the concept has been recognized by several regional publications and in 2021 was awarded the Plate and Bib Gourmand awards, respectively, by the prestigious Michelin Guide.”

“Chef Mookhi and his partners opened Khan Saab in the lively Downtown Fullerton, CA neighborhood in early 2020. A culmination of cuisines from Pakistan, India, and Afghanistan are elevated at this eclectic 100% halal eatery with an elegant vibe. In his tenure as a chef, Mookhi has trained under numerous Michelin-starred chefs in world-class kitchens. His take on traditional Indian flavors have since earned him national recognition at high caliber concepts including Tantra on Sunset, Tamarind of London in Newport Coast, Dosa, and most recently Tumbi, in Santa Monica. Now, Chef Ali and Khan Saab restaurant hold its very own Michelin recognition resulting from years of hard work and a dedication to the team’s vision of bringing high-end Desi cuisine to the West.”

“The menu at Khan Saab consists of carefully crafted dishes using high quality ingredients sourced from local vendors, including a 100% halal Australian Wagyu Bone-In Tomahawk Steak, a cut that is so rare and priced at $150 that guests must call ahead to order and ensure availability. Other favorites include Chicken Tikka and Pomegranate Bhel Puri – authentic street food served on crackers with rice puff peanuts, vermicelli mint, tamarind chili, and garlic chutney. Guests can also opt for a selection of top-quality skewerless Tandoori Jhinga and Smoked Salmon Kabobs, the latter of which is presented in a smoke-filled dome, continuing the smoking process at the table for guests to marvel.”

“The cuisine is complemented by a craft bar program, featuring Desi-inspired alcohol-free mocktails, which at the concept’s inception was the first of its kind in Southern California and fourth in the nation. The innovative mocktail menu features non-alcoholic, handcrafted cocktails including the Smoked Negroni with rose syrup and Palo Santo bitters, the Mango Mojito, and Peshwari Mule, as well as traditional Mango Lassi and lychee “mimosas.””

Chef Ali Mookhi takes a break from the tandoor oven and joins us.

Jacklyn Mitosinka of Polly's Pies

“Founded in 1968 by brothers Eddie & Donald Sheldrake, Polly’s Pies has been family-owned and operated for more than 53 years. The restaurants offers breakfast, lunch and dinner as well as an assortment of fresh bakery items throughout 14 Southern California locations in Orange, Riverside, and Los Angeles Counties.”

“For 72 non-stop hours, beginning Monday, November 21 through Wednesday, November 24, the ovens at each Polly’s Pies locations will be going non-stop with bakers working round-the-clock to fulfill more than 53,000 pie orders just in time for Thanksgiving. In addition, the culinary team at each restaurant will also be fulfilling some 20,000 total take-home orders.”

“As much work as it is, the Thanksgiving frenzy we experience really puts you in the holiday mood,” observes Jacklyn Mitosinka, director of brand for Polly’s Pies (representing the 3rd generation of Family-ownership.) “Without a doubt pumpkin is one of our top selling pies during this time of year followed by apple and our own signature Banberry. We also make gallons and gallons of fresh whipped cream as well as cinnamon whipped cream to accompany our pie orders.”

Jacklyn Mitosinka takes a break from all the busy Thanksgiving preparations and is our guest with a signature Banberry pie in hand.

Nancy Spielberg of the Milky Way

The Milky Way is a kosher dairy restaurant serving New American Kosher food in the heart of the Pico-Robertson neighborhood of Los Angeles, which reopened in February 2019 after the passing of its matriarch, Leah Adler. The menu features many of the restaurant’s original family recipes updated with a fresh twist as well as new dishes that have a global appeal, both for the international Jewish community and the general dining public alike.” All are welcome.

“Bernie and Leah (Spielberg) Adler opened the doors to Milky Way restaurant (A Kosher Dairy restaurant) in 1977. Their vision was to offer fine kosher food to the Jewish community at a time when such a thing didn’t exist in Los Angeles. Leah wanted to introduce interesting fare to many who had never tasted dishes like Cajun, Mexican, or Thai. Shortly after opening, it was very apparent that the main attraction wasn’t just the food, but was Leah herself! With her unique and exuberant charm; independent and confident style, Leah had the ability to make every guest in the restaurant feel as if they were the most important. People came for the food, but they kept coming back for Leah!”

“Leah disdained being identified as a “kosher deli”! Yes, she served traditional Jewish dishes like blintzes and potato pancakes, but that was where the similarities ended. When Leah would greet each table, she would describe the daily specials with such animation that she would easily convince the table to try them. She was known for her love of classical music, art, denim and Cabernet Sauvignon wine.”

When Leah passed the four Spielberg siblings (including Steven) made the decision to revamp and refresh The Milky Way as a living tribute to their late Mother. Nancy Spielberg became the point person for the Family for the ambitious effort. Well respected chef, Phil Kastel, was engaged as Executive Chef to tweak the recipes and enhance the menu.

For Hanukkah (and beyond) a custom latke kit To-Go (containing 12 latkes) with house-made apple compote and sour cream is now available. Among other menu items The Milky Way is known for are Leah’s cheese blintzes with strawberry preserves and their Halibut, beer-battered fish & chips. Also, trout amandine and other seafood specialties are on the menu. Dessert specialties include a classic cheesecake with blackberry compote and a rich carrot cake with cream cheese icing with toasted coconut.”

The Milky Way is open for Lunch and Dinner Monday through Thursday. Brunch and Dinner on Sundays. Closed for The Sabbath on Friday and Saturday.

Nancy Spielberg (Leah’s youngest daughter) and Chef Phil Kastel are our guests to chronicle the inspiring revival of The Milky Way.

Seth Cripe of Lola Wines

LOLA Wines in Calistoga was established in 2008, by winemaker and owner Seth Cripe. Seth’s dream of making wine and growing grapes started randomly as a 14 -year old dishwasher/busboy at a restaurant in his native Anna Maria Island in Florida. At the age of 17, Seth left home to pursue his dream, driving across the US in his trusty ‘88 Subaru with $1,200 and arriving in Napa Valley the summer of 1997 where he started work as a harvest intern at Swanson Vineyards, under the mentorship of Marco Cappelli. After 4 harvests at Swanson, 8 harvests at Caymus along with a few others at some of the worlds’ most renowned wineries, in 2008, Seth started making his own wines calling them LOLA. Seth’s dream was to create a winery that stands for people with a passion for wine that represents world class quality, wines of purity and soul at approachable prices. These are the very same ethos that LOLA represents with each wine that they produce today!”

“LOLA is a Napa Valley based boutique winery focused on creating high quality, approachable and affordable wines. Their winemaking approach pays tribute to the old-world tradition with carefully selected vineyards and handcrafted wines made in small batches. For LOLA, growing grapes and making wine is about connecting with nature, working alongside the ever-changing elements, year to year, to make wines that represent their true sense of place.”

“LOLA’s portfolio of wines consists of their estate Russian River Valley Pinot Noir, California Pinot Noir, Sonoma Coast Chardonnay and Pinot Noir Rose – all part of their classic collection, mostly sourced from Sonoma county. As well they produce the LOLA Artisanal Series of wines which are a collection of wines focused on purity and uncompromised integrity from Distinct vineyards mostly located in Napa Valley.”

“Today, LOLA produces about 20,000 cases of wines that are distributed in 36 US states and also exported to various Asian countries and Northern Europe. They also have their tasting room, The Lola House, in downtown Calistoga, Napa Valley where they host visitors from all over the world who visit this beautiful wine region each year!”

Proprietor and Winemaker Seth Cripe joins us to uncork all that is LOLA wines.

Podcasts

Segment One: Show Preview with Executive Producer & Co-Host Andy Harris
Segment Two: Chef Imram Ali Mookhi, Khan Saab Desi Craft Kitchen, Fullerton
Segment Three: Polly’s Pies with Jacklyn Mitosinka, Director of Brand
Segment Four: The Milky Way, Los Angeles with Nancy Spielberg and Chef Phil Kastel Part One
Segment Five: The Milky Way, Los Angeles with Nancy Spielberg and Chef Phil Kastel Part Two
Segment Six: Winemaker & Proprietor Seth Cripe of LOLA Wines, Calistoga Part One
Segment Seven: Winemaker & Proprietor Seth Cripe of LOLA Wines, Calistoga Part Two

Show 368, April 11, 2020: Show Preview with Executive Producer & Co-Host Andy Harris

It’s a troubling time for all of us and our “SoCal Restaurant Show” mission, until the Covid-19 crisis is fully abated, is to provide reliable and genuinely useful information on how the restaurant business is coping with the rapidly evolving events. With an emphasis on the health, safety and well-being of our listeners we’ll be detailing what the range of services restaurants can now provide to their guests. Creativity and adaptability are at the forefront. We’re keeping it upbeat…

Andy Harris and Andrew Gruel at Cabana 14 at the Cove at Pechanga Resort and CasinoAlso expect more helpful cooking tips from Chef Andrew Gruel because we’re all doing more meal prep at home. Chef Andrew is an incredible resource because he’s a real, working chef who cooks simply for his own family.

Chefs and restaurateurs are the most generous people I know. In times of need they are always the very first in generously giving back and meaningfully supporting their communities. Truly remarkable…Right now restaurants urgently need our support to stay afloat. Kindly keep this in mind and please do what you possibly can to support a community-focused, local restaurant….

As always, we greatly appreciate you being a part of our loyal listening audience. Truly couldn’t do it without the encouragement of the foodie community.

Founded in 2013 by husband-and-wife duo of Chef Ryan and Katherine HarveyBare Bones is a San Diego-based nutrition company offering a full menu of protein-infused products including ready-to-use bone broth, collagen protein powder and instant bone broth beverage mixes. “As the leading innovator in the bone broth space, the company has provided wellness seekers convenient, quality protein and collagen enriched products that deliver the essential nutrients and hydration for the body, with no added sugars.” Chef Ryan Harvey stirs the simmering bone broth kettle for us.

“As executive chef and proprietor of the newly launched Glasspar in Dana Point, Rob Wilson draws upon decades of elite culinary and operational experience and childhood inspiration to present Glasspar’s menu of thoughtfully sourced, respectfully prepared, and creatively presented American seafood.” With dine-in off the menu during the ongoing health crisis Chef Rob has shifted his operation to create the Glasspar Seafood Market providing hard-to-find fresh seafood at better than supermarket pricing on Wednesday and Saturday afternoons. We’ll reel Chef Rob is to provide the details.

If you’re in the gourmet specialty food business Las Vegas is the land of opportunity in normal times. There are multiple high-end, fine-dining restaurants located on The Strip as well as in the affluent suburbs of Summerlin and Henderson. A great local success story is Chef Michael Stamm of MGP Specialty Food. “Specialty Products for the Gourmand.” He brings out the foie gras just for us and explains how he is navigating this unheard of time where Las Vegas is essentially closed for visitors.

Pascal Olhats is the well-respected Dean of French chefs in Orange County. Last year he made the decision to focus his efforts on Café Jardin at Sherman Library and Gardens in Corona del Mar. His new restaurant chef there is Jessica Roy (ex-Current at Renaissance Newport Beach Hotel..) Pascal Catering is now based at Sherman Gardens, too. Chefs Pascal and Jessica Roy join us to explain the details of Café Jardin’s Gourmet Stand at Sherman Gardens operating during the current health crisis.

Last year the Pasta Shop Ristorante and Art Gallery celebrated its 30th Anniversary. Over the years two generations of the Alenik Family have brought fresh pasta and creative Italian cuisine to the Las Vegas valley. “Inspired by their late chef/founder David Alenik’s experiences as personal chef to Frank Sinatra and Steve Wynn, the family-owned restaurant and artisanal pasta makers use the best quality, local and imported ingredients throughout, including Vegan specialties. Pasta Shop also supplies fresh pasta to many of the most popular restaurants on the famed Las Vegas Strip!” Chef David’s widow, Ann, and daughter, Bianca, join us to roll out the pasta…

The newly opened Khan Saab Desi Craft Kitchen in Downtown Fullerton is a 100% Halal restaurant featuring high-end Desi cuisine paired alongside alcohol-free crafted mocktails from the award-winning Chef Imran Ali Mookhi. Built on the mission to highlight global cuisine in an elevated and elegant way, Khan Saab’s menu offers bold entrees made with fresh, locally-sourced ingredients. Chef Ali is with all providing all the specifics.

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 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. Take-out/delivery when you can surely helps…Of course, the safety of restaurant employees and guests comes first. Also some tips for Easter cooking at home. We’ll “Ask the Chef.”

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

Play

Show 368, April 11, 2020: Chef / Proprietor Ali Mookhi of Khan Saab Desi Craft Kitchen, Fullerton

Imran Ali Mookhi of Khan Saab Desi Craft KitchenThe newly opened Khan Saab Desi Craft Kitchen in Downtown Fullerton is a 100% Halal restaurant featuring high-end Desi cuisine paired alongside alcohol-free crafted mocktails from the award-winning Chef Imran Ali Mookhi. Built on the mission to highlight global cuisine in an elevated and elegant way, Khan Saab’s menu offers bold entrees made with fresh, locally-sourced ingredients.

Khan Saab is now available for takeout and 3rd party delivery through Grubhub, Doordash, and Postmates! The doors and phone lines are open daily from 2 to 9:30 p.m.! Order directly by phone @ 714.853.1081 and receive 10% off!

Order from the Dinner menu and Family Take Out BBQ Kit, which includes your choice of smoked beef kabob, Malai chicken tikka, or Afghani Seekh kabob.  Packaged with Vegetable Biryani. $50 and serves four people.

Chef Ali is also graciously serving the community with a weekly feeding program for those in need providing hot meals and bags of rice & lentils on Friday evenings.

Play

April 11: Bare Bones Broth, Glasspar, MGP Specialty Food, Café Jardin, Pasta Shop Ristorante and Art Gallery, Khan Saab Desi Craft Kitchen

Podcasts

Segment One: Show Preview with Executive Producer & Co-Host Andy Harris
Segment Two: Chef Ryan Harvey of Bare Bones in San Diego
Segment Three: Executive Chef & Proprietor Rob Wilson, Glasspar, Dana Point
Segment Four: Chef Michael Stamm, MGP Specialty Food and Cured & Whey, Las Vegas
Segment Five: Chefs Pascal Olhats and Jessica Roy, Café Jardin at Sherman Gardens, Corona del Mar
Segment Six: Pasta Shop Ristorante and Art Gallery, Henderson, Nevada
Segment Seven: Chef / Proprietor Ali Mookhi of Khan Saab Desi Craft Kitchen, Fullerton
Segment Eight: Chef Andrew Gruel of the Slapfish Restaurant Group with “Ask the Chef”

It’s a troubling time for all of us and our “SoCal Restaurant Show” mission, until the Covid-19 crisis is fully abated, is to provide reliable and genuinely useful information on how the restaurant business is coping with the rapidly evolving events. With an emphasis on the health, safety and well-being of our listeners we’ll be detailing what the range of services restaurants can now provide to their guests. Creativity and adaptability are at the forefront. We’re keeping it upbeat…

Andy Harris and Andrew Gruel at Cabana 14 at the Cove at Pechanga Resort and CasinoAlso expect more helpful cooking tips from Chef Andrew Gruel because we’re all doing more meal prep at home. Chef Andrew is an incredible resource because he’s a real, working chef who cooks simply for his own family.

Chefs and restaurateurs are the most generous people I know. In times of need they are always the very first in generously giving back and meaningfully supporting their communities. Truly remarkable…Right now restaurants urgently need our support to stay afloat. Kindly keep this in mind and please do what you possibly can to support a community-focused, local restaurant….

As always, we greatly appreciate you being a part of our loyal listening audience. Truly couldn’t do it without the encouragement of the foodie community.

Founded in 2013 by husband-and-wife duo of Chef Ryan and Katherine Harvey, Bare Bones is a San Diego-based nutrition company offering a full menu of protein-infused products including ready-to-use bone broth, collagen protein powder and instant bone broth beverage mixes. As the leading innovator in the bone broth space, the company has provided wellness seekers convenient, quality protein and collagen enriched products that deliver the essential nutrients and hydration for the body, with no added sugars. Chef Ryan Harvey stirs the simmering bone broth kettle for us.

“As executive chef and proprietor of the newly launched Glasspar in Dana Point, Rob Wilson draws upon decades of elite culinary and operational experience and childhood inspiration to present Glasspar’s menu of thoughtfully sourced, respectfully prepared, and creatively presented American seafood.” With dine-in not allowed during the ongoing health crisis Chef Rob has shifted his operation to create the Glasspar Seafood Market providing hard-to-find fresh seafood at better than supermarket pricing on Wednesday and Saturday afternoons. We’ll reel Chef Rob is to provide the details.

If you’re in the gourmet specialty food business Las Vegas is the land of opportunity in normal times. There are multiple high-end, fine-dining restaurants located on The Strip as well as in the affluent suburbs of Summerlin and Henderson. A great local success story is Chef Michael Stamm of MGP Specialty Food. “Specialty Products for the Gourmand.” He brings out the foie gras just for us and explains how he is navigating this unheard of time where Las Vegas is essentially closed for visitors.

Pascal Olhats is the well-respected Dean of French chefs in Orange County. Last year he made the decision to focus his efforts on Café Jardin at Sherman Library and Gardens in Corona del Mar. His new restaurant chef there is Jessica Roy (ex-Current at Renaissance Newport Beach Hotel.) Pascal Catering is now based at Sherman Gardens, too. Chefs Pascal and Jessica Roy join us to explain the details of Café Jardin’s Gourmet Stand at Sherman Gardens operating during the current health crisis.

Last year the Pasta Shop Ristorante and Art Gallery celebrated its 30th Anniversary. Over the years two generations of the Alenik Family have brought fresh pasta and creative Italian cuisine to the Las Vegas valley. Inspired by their late chef/founder David Alenik’s experiences as personal chef to Frank Sinatra and Steve Wynn, the family-owned restaurant and artisanal pasta makers use the best quality, local and imported ingredients throughout, including Vegan specialties. Pasta Shop also supplies fresh pasta to many of the most popular restaurants on the famed Las Vegas Strip! Chef David’s widow, Ann, and daughter, Bianca, join us to roll out the pasta…

The newly opened Khan Saab Desi Craft Kitchen in Downtown Fullerton is a 100% Halal restaurant featuring high-end Desi cuisine paired alongside alcohol-free crafted mocktails from the award-winning Chef Imran Ali Mookhi. Built on the mission to highlight global cuisine in an elevated and elegant way, Khan Saab’s menu offers bold entrees made with fresh, locally-sourced ingredients. Chef Ali is with all providing all the specifics.

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 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. Take-out/delivery when you can surely helps…Of course, the safety of restaurant employees and guests comes first. Also some tips for cooking at home. We’ll “Ask the Chef.”

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

Ryan Harvey of Bare Bones Nutrition CompanyFounded in 2013 by husband-and-wife duo of Chef Ryan and Katherine Harvey, Bare Bones is a San Diego-based nutrition company offering a full menu of protein-infused products including ready-to-use bone broth, collagen protein powder and instant bone broth beverage mixes. As the leading innovator in the bone broth space, the company has provided wellness seekers convenient, quality protein and collagen enriched products that deliver the essential nutrients and hydration for the body, with no added sugars.

Leading innovators, Bare Bones, continues to elevate the bone broth industry with the expansion of their line of Bone Broth Instant Beverage Mix with a new added flavor, Chicken. This new evolution in bone broth is designed for those who demand the highest quality nutrition with the best taste, and anytime convenience.

“The Instant Beverage Mix starts the same way as the liquid broths: Simmering animal bones in water for 24-48 hours to extract the essential nutrients including collagen, protein and amino acids. The protein and collagen rich liquid is then dehydrated it into a water-soluble powder, creating a quick and easy mix with the same sippable, delicious, nutrient-dense bone broth in an easy-to-use instant beverage mix that delivers the protein and hydration your body needs with none of the sugar.”

“We turned to innovation, the heartbeat of any brand, and discovered a way to take bone broth, and dehydrate it – so we could still deliver the same benefits to consumers, but in a much more convenient and affordable package,” shared Ryan Harvey, Co-Founder of Bare Bones.

Chef Ryan Harvey stirs the simmering bone broth kettle for us.

Rob Wiilson of Glasspar“As executive chef and proprietor of the newly launched Glasspar in Dana Point, Rob Wilson draws upon decades of elite culinary and operational experience and childhood inspiration to present Glasspar’s menu of thoughtfully sourced, respectfully prepared, and creatively presented American seafood.” With dine-in not allowed during the ongoing health crisis Chef Rob has shifted his operation to create the Glasspar Seafood Market providing hard-to-find fresh seafood at better than supermarket pricing on Wednesday (2 to 6:00 p.m.) and Saturday afternoons (Noon to 4:00 p.m.)

For the duration Glasspar has artfully converted into a fresh seafood market. The restaurant, which originally ceased operations all together after the state-mandated dine-in closure, has now morphed its raw bar into a fresh seafood market.

“We saw an opportunity to meet a need in our community,” comments Chef Rob Wilson. “Supermarkets are barren, but we have access to fresh-caught, high-quality seafood from our partners at Superior Seafood and our raw bar is equipped to safely store and display it all. We’re in the business of feeding people and we’re happy to do our part by providing the community with the fresh seafood they can’t find at the market at better-than-supermarket prices.”

Guests are encouraged to place special seafood orders in advance by calling the restaurant at 949.240.6243.

In addition to fresh-caught seafood, the restaurant is selling bottles of wine from its cellar at a discount. Allowed by the temporarily relaxed ABC regulations, Glasspar is offering a selection of its signature pre-batched cocktails packaged in sealed containers to-go for at-home enjoyment.

We’ll reel Chef Rob is to provide the details.

Michael Stamm of MGP Specialty FoodIf you’re in the gourmet specialty food business Las Vegas is the land of opportunity in normal times. There are multiple high-end, fine-dining restaurants located on The Strip as well as in the affluent suburbs of Summerlin and Henderson. Downtown Las Vegas has been enjoying an independent dining revival, too. A great local success story for 21 years is Chef Michael Stamm of MGP Specialty Food. “Specialty Products for the Gourmand.”

His gourmet specialty food retail operation for the public is Cured & Whey. They offer one of the most impressive cheese and charcuterie board selections available in Las Vegas. During the health crisis all soft and hard cheeses are being sold at deep discounts. Cured & Whey also stocks the essential pantry items. Curbside pickup is available.

“It takes a lot of care and integrity to procure just the right products and deliver above and beyond what our customers need and want,” said Chef Michael. Chef Michael’s philosophy is indeed a reflection of his commitment to quality and the extraordinaire.  He shares his manufacturers’ passion for excellence and takes great pride in the products and manufactures he personally selects to represent.

Chef Michael brings out the foie gras just for us and explains how he is navigating this unheard of time where Las Vegas is essentially closed for visitors.

Jessica Roy and Pascal Olhats of Cafe Jardin in Corona del MarPascal Olhats is the well-respected Dean of French chefs in Orange County. Last year he made the decision to focus his efforts on Café Jardin at Sherman Library and Gardens in Corona del Mar. His new restaurant chef there is Jessica Roy (ex-Current at Renaissance Newport Beach Hotel.) Pascal Catering is now based at Sherman Gardens, too.

The new direction is “tradition meets innovation.” Both chefs are learning from each other.

Chefs Pascal and Jessica Roy join us to explain the details of Café Jardin’s Gourmet Stand at Sherman Gardens operating during the current health crisis.

There are daily specials of prepared meals to-go at curbside. Details on his Facebook page as well as recipes designed to be cooked at home.

Chef Pascal has a suggestion for you to consider for home delivery of premium grocery items….

“We’ve come up with something that we believe you should take advantage of. We have partnered up with our Specialty Food Supplier that provides us with some of the delicious food ingredients that we then prepare and cook for you in our restaurant. They are now providing Home Delivery of their exquisite line of products at discounted prices and delivered straight to your door.

All you have to do is enter our discount code CAFEJARD10 on their website and receive 10% OFF and we receive a portion of the sale to help us through these times. Let’s utilize our Supplier that has plenty of inventory, unused trucks and employees that are still allowed outside because groceries are essential. Skip the line and the heavily crowded supermarkets, buy directly the same products that we buy and let’s support one another.”

Free delivery for orders over $99.

Ann Alenik of Pasta Shop and Art GalleryLast year the Pasta Shop Ristorante and Art Gallery celebrated its 30th Anniversary. Over the years two generations of the Alenik Family have brought fresh pasta and creative Italian cuisine to the Las Vegas valley. Inspired by their late chef/founder David Alenik’s experiences as personal chef to Frank Sinatra and Steve Wynn, the family-owned restaurant and artisanal pasta makers use the best quality, local and imported ingredients throughout, including Vegan specialties.

Pasta Shop also supplies fresh pasta to many of the most popular restaurants on the famed Las Vegas Strip!

Mr. Sinatra’s dish of choice remains on the menu as Frank’s Favorite Meat Sauce. It’s finely diced meatballs, onions and spices in a robust tomato sauce served over house-made rigatoni.

Chef David’s widow, Ann, and daughter, Bianca, join us to roll out the pasta…

Imran Ali Mookhi of Khan Saab Desi Craft KitchenThe newly opened Khan Saab Desi Craft Kitchen in Downtown Fullerton is a 100% Halal restaurant featuring high-end Desi cuisine paired alongside alcohol-free crafted mocktails from the award-winning Chef Imran Ali Mookhi. Built on the mission to highlight global cuisine in an elevated and elegant way, Khan Saab’s menu offers bold entrees made with fresh, locally-sourced ingredients.

Khan Saab is now available for takeout and 3rd party delivery through Grubhub, Doordash, and Postmates! The doors and phone lines are open from 2 p.m. – 9:30 p.m. daily! Order directly by phone and receive 10% off!

Order from the Dinner menu and Family Take Out BBQ Kit, which includes your choice of smoked beef kabob, Malai chicken tikka, or Afghani Seekh kabob.  Packaged with Vegetable Biryani. $50 and serves four people.

Chef Ali is also serving the community with a weekly feeding program for those in need providing hot meals and bags of rice & lentils on Friday evenings.

Andy Harris and Andrew Gruel at the Fifth Anniversary of the SoCal Restaurant Show at Melissas World Variety ProduceOur 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 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. Take-out/delivery when you can surely helps…Of course, the safety of restaurant employees and guests comes first.

Chef Andrew also provides an extra helping of some timely cooking tips for preparing satisfying meals at home.

We’ll “Ask the Chef.”

Podcasts

Segment One: Show Preview with Executive Producer & Co-Host Andy Harris
Segment Two: Chef Ryan Harvey of Bare Bones in San Diego
Segment Three: Executive Chef & Proprietor Rob Wilson, Glasspar, Dana Point
Segment Four: Chef Michael Stamm, MGP Specialty Food and Cured & Whey, Las Vegas
Segment Five: Chefs Pascal Olhats and Jessica Roy, Café Jardin at Sherman Gardens, Corona del Mar
Segment Six: Pasta Shop Ristorante and Art Gallery, Henderson, Nevada
Segment Seven: Chef / Proprietor Ali Mookhi of Khan Saab Desi Craft Kitchen, Fullerton
Segment Eight: Chef Andrew Gruel of the Slapfish Restaurant Group with “Ask the Chef”