Tag Archives: Irvine

Show 511, February 4, 2023: Cheferbly Private Dining Platform with Founder Kevin Kim Part One

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Kevin Kim of Cheferbly

“Cheferbly, an innovative new private dining reservation platform for private chefs and caterers, has launched in Southern California. Founded last November by Orange County native Kevin Kim, the web-based platform is designed to democratize and demystify private dining while simultaneously propelling private chefs and caterers into the spotlight.”

“Cheferbly’s mission is to provide a space that empowers consumers to explore and discover unique pop-ups and private dining possibilities, much like they would search for restaurant reservations on platforms like OpenTable or Tock. Cheferbly is a simplified booking solution that makes private dining accessible to everyone, from curious foodies to celebrating families to corporate decision-makers.”

“Exclusive to private dining experiences, the first-of-its-kind platform simplifies the booking process for both chef and consumer. Cheferbly’s robust reservation and guest management system is an attractive solution for private chefs and caterers by handling everything from event promotion to credit card processing. Similarly, the platform’s streamlined booking process provides clarity to consumers through a comprehensive and visual directory of local private chefs and caterers and their bookable private dining and pop-up experiences, complete with courses, pricing, and booking details.”

“The process for booking catered dinners was so complicated, time-consuming, and seemingly antiquated, given restaurant reservations can be made with the click of a button,” adds Kim. “I wanted to simplify the relationship between private chefs and consumers by creating a solution that would make their service accessible to everyone. Cheferbly was created to bridge that gap.”

“Kim has assembled an all-star roster of local culinary talent for the platform’s debut in Southern California last November. Users can peruse various multi-course private dining offerings, from opulent omakase experiences to in-depth explorations of global, regional, and seasonal cuisines.”

Chererbly is showcasing (2-limited seatings) five of their chefs on Valentine’s Day with the gourmet experience “Romance Around the World” pop-up Dinner in the Middleby Residential Showroom’s handsomely designed Chef’s Counter kitchen in Irvine. Both seatings, unfortunately, are now sold out but look for other Cheferbly pop-up dining experiences staged monthly.

Cheferbly’s founder, Kevin Kim, joins us.

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Show 511, February 4, 2023: Cheferbly Private Dining Platform with Founder Kevin Kim Part Two

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Kevin Kim of Cheferbly

“Cheferbly, an innovative new private dining reservation platform for private chefs and caterers, has launched in Southern California. Founded last November by Orange County native Kevin Kim, the web-based platform is designed to democratize and demystify private dining while simultaneously propelling private chefs and caterers into the spotlight.”

“Cheferbly’s mission is to provide a space that empowers consumers to explore and discover unique pop-ups and private dining possibilities, much like they would search for restaurant reservations on platforms like OpenTable or Tock. Cheferbly is a simplified booking solution that makes private dining accessible to everyone, from curious foodies to celebrating families to corporate decision-makers.”

“Exclusive to private dining experiences, the first-of-its-kind platform simplifies the booking process for both chef and consumer. Cheferbly’s robust reservation and guest management system is an attractive solution for private chefs and caterers by handling everything from event promotion to credit card processing. Similarly, the platform’s streamlined booking process provides clarity to consumers through a comprehensive and visual directory of local private chefs and caterers and their bookable private dining and pop-up experiences, complete with courses, pricing, and booking details.”

“The process for booking catered dinners was so complicated, time-consuming, and seemingly antiquated, given restaurant reservations can be made with the click of a button,” adds Kim. “I wanted to simplify the relationship between private chefs and consumers by creating a solution that would make their service accessible to everyone. Cheferbly was created to bridge that gap.”

“Kim has assembled an all-star roster of local culinary talent for the platform’s debut in Southern California last November. Users can peruse various multi-course private dining offerings, from opulent omakase experiences to in-depth explorations of global, regional, and seasonal cuisines.”

Cheferbly’s founder, Kevin Kim, continues with us explaining the abilities of Cheferbly.

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Show 441, September 4, 2021: Sgt. Pepperoni’s Pizza Store with Partners Stan Frazier and Jeff Roberts

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“Every September, in honor of Childhood Cancer Awareness Month, Sgt. Pepperoni’s Pizza Store (3 OC locations) fundraises for Julian’s LEGO® Corner, an Orange County-based charity that donates new LEGO® kits for seriously ill hospitalized children to play with while they undergo medical care at Children’s Hospital of Orange County (CHOC). Last year, Sgt. Pepperoni’s raised $16,000, and the team has an even bigger goal in 2021.”

“The connection behind Sgt. Pepperoni’s goal and passion for Julian’s LEGO® Corner, is a unique and endearing story of Julian Dunn’s friendship with Lauren Roberts, daughter of Sgt. Pepperoni’s partners, Erica and Jeff Roberts.”

“Lauren and Julian were classmates, neighbors and friends when Julian was diagnosed with brain cancer and had to undergo strenuous treatment. Lauren stepped up to raise money with a lemonade stand to show her support for Julian. Lauren’s mother, Erica Roberts, added, “She was only five years old at the time, but she knew how to make cookies and lemonade. So, she said, ‘Mom, I want to do a lemonade stand for Julian.’” Just that day, Lauren raised more than $1,500 with her lemonade stand and her efforts for Julian didn’t stop there.”

“Lauren continued hosting lemonade stands to raise money for Julian over the next few years, as well as a musical event in Julian’s honor, Jammin’ for Julian. Lauren, now in high school, has also created Sweet Things For A Sweet Cause, a collection of desserts benefitting Julian’s LEGO® Corner that are available for purchase at Sgt. Pepperoni’s stores year-round.”

“Inspired by Lauren and Julian’s story, and with a strong desire to make a positive impact within their community, the Roberts, Hong, Frazier and Dodman families, owners of Sgt. Pepperoni’s, were honored to build upon Lauren’s efforts for Julian’s LEGO® Corner with a yearly, month-long fundraiser to commemorate Julian’s strength and bravery. Now in its sixth year, the fundraiser helps spread awareness for Julian’s LEGO® Corner and celebrates Julian’s legacy by bringing a smile to other children at CHOC.”

“To show guest’s support for Julian’s LEGO® Corner, Sgt. Pepperoni’s will be collecting new LEGO® sets and cash donations at all three locations (Aliso Viejo, Newport Beach and Irvine) for CHOC patients throughout September. Additionally, all proceeds in the month of September from Pizza of the Month, The Parma Pie, and desserts will be donated to Julian’s LEGO® Corner.”

Our guests, representing the owners of Sgt. Pepperoni’s, are Stan Frazier and Jeff Roberts.

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Show 432, July 3, 2021: Co-Host Chef Andrew Gruel of the Slapfish Restaurant Group with “Ask the Chef”

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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? Right now it’s a matter of trying to hang on to your existing staff.

He also reports on the progress of his new ambitious “Save the Brave Burger” fundraiser to benefit Veterans with PTS. Participating SoCal Slapfish locations are Huntington Beach, Laguna, Tustin, Brea and Irvine.

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Show 409, January 23, 2021: Co-Host Chef Andrew Gruel of the Slapfish Restaurant Group with “Ask the Chef”

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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 which is a genuine (and increasingly growing) concern. Extended restrictions for restaurants are now in place for Southern California for at least January and seemingly longer.

Chef Andrew updates us on the inspiring progress for the grass-roots, “86 Restaurant Struggle” campaign to benefit out-of-work and struggling restaurant workers. Chef Andrew and his wife, Lauren, have already distributed over $300,000 in small grants to deserving restaurant workers in need. All applications are carefully vetted by the Gruels. The great need continues…

The fried chicken sandwich is becoming a popular menu item at the major burger places in addition to other fast casual outlets. It’s all about the quality of the chicken patty which can vary.  Chef Andrew has a lot of hands-on experience with premium fried chicken at Two Birds in Irvine. We’ll “Ask the Chef.”

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Show 385, August 8, 2020: Filippo Fusco, Managing Partner, Angelina’s Pizzeria Napoletana, Irvine

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Filippo Fusco of Angelina's Pizzeria Napoletana“Angelina’s Pizzeria Napoletana is a fine-casual Italian restaurant located in Irvine in the Los Olivos Marketplace. At Angelina’s, guests dine on authentic Italian food made with only the finest ingredients imported from Italy and fresh produce from local farms. From one-of-a-kind artwork to hand-picked fixtures, the modern, upscale interior redefines the concept of a pizzeria.”

Angelina’s Pizzeria specializes in authentic Neapolitan-style pizza (pizza Napoletana). Each pizza is made using traditional techniques and cooked in their twin Ferrara wood-burning pizza ovens, making Angelina’s one of the few restaurants in the United States to hold a VPN Certification (Vera Pizza Napoletana). Overseen by the Associazione Verace Pizza Napoletana in Napoli, the VPN certifies that Angelina’s adheres to the strict requirements that make their pizzas “true Neopolitan Pizza.”

Scheduled to open early next year is the ambitious Bottega Angelina in Laguna Niguel. It’s an upscale Italian marketplace and ristorante.

Angelina’s Managing Partner, Filippo Fusco, is our guest, pizza peel at the ready.

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Show 375, May 30, 2020: Chef Andrew Gruel, Co-Host & Slapfish Restaurant Group

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Chef Andrew Gruel savoring a New Jersey style PizzaOur 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 as dine-in now slowly returns. Take-out / delivery when you can surely helps…Of course, the safety of restaurant employees and guests comes first.

Takeout packaging is now of concern because its everywhere and used in much greater volume. Is it finally becoming more green and recyclable? How about affordability?

Slapfish is a fast- casual restaurant concept. Is the future installing take-out windows or drive-thrus?

Slapfish is hosting Doctors, Nurses, Medical Personnel, Police, Firefighters & EMT’s to a complimentary meal To-Go. Need to be in uniform or have appropriate ID to qualify. The participating Slapfish locations are Huntington Beach, Brea, Irvine and Laguna Beach.

Kids eat free at Slapfish, too, when their parents order Takeout.

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Show 374, May 23, 2020: Chef Andrew Gruel of Slapfish with “Ask the Chef”

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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 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 will conclude his revealing commentary on 3rd Party Delivery Services for restaurants and explain why he suggests you tip the delivery driver in cash. The City of L.A. is going to cap 3rd Party Delivery fees until the Covid 19 crisis is abated. Is there an unexpected potential downside to this ?

It’s the start of the eagerly anticipated Summer Grilling Season. Chef Andrew has some meaty tips for the backyard master of the grill. How often should you clean the grill?

Slapfish is hosting Doctors, Nurses, Medical Personnel, Police, Firefighters & EMT’s to a complimentary meal To-Go. Need to be in uniform or have appropriate ID to qualify. The participating Slapfish locations are Huntington Beach, Brea, Irvine and Laguna Beach.

Kids eat free at Slapfish, too, when their parents order Takeout.

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Show 373, May 16, 2020: Restaurateur Armen Karamardian, Zov’s Bistro & Bakery

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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. Irvine, currently, is undergoing a needed major refreshening.

The Tustin and Newport Coast locations are serving Family Meals and Takeout Menu items curbside. Zov’s General Store at the Tustin location offers a selection of gourmet groceries for curbside pickup.

“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.”

“Over the years, the Bistro in Tustin has greatly expanded into 14,000 sq. ft., encompassing an award-winning bakery, acclaimed Bistro, a luxurious private dining room, specialty foods gourmet market, cooking classes and a busy catering division that brings Zov’s culinary style to homes and special events throughout Southern California.”

2nd Generation Karamardian Family member & restaurateur, Armen, joins us with the details and looks to the future.

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Show 372, May 9, 2020: Chef Andrew Gruel of Slapfish with “Ask the Chef”

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Chef Andrew Gruel savoring a New Jersey style PizzaOur 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.

Pizza is always a popular snack and now that we’re cooking more at home it’s time to elevate your pizza game. Growing up in New Jersey Chef Andrew has a special affinity for the pie with all the variations. It all starts with the dough. We’ll “Ask the Chef.”

Simple Pizza Recipe

4 cups All Purpose Flour
2 ½ teaspoon instant yeast
1 ½ teaspoon kosher salt
1 cup warm water
¾ cup room temp water

Combine all the dry ingredients in a bowl

Mix yeast with the warm water. Allow to bloom for 1-2 minutes, then mix in remaining water.

Combine “yeast water” with the dry ingredients and mix with a whisk or wooden spoon until combined.

Knead the dough on a floured surface and then place into an olive oil lined bowl and allow to rise for 1 hour at room temp.

Once dough has risen, press it down to remove the air, then stretch it on a cutting board or counter lined with flour.

Toss or roll the dough out. Smother a baking pan with olive oil and place dough on the baking sheet. Top with desired ingredients and bake in a 450F oven until golden!

Slapfish is hosting Doctors, Nurses, Medical Personnel, Police, Firefighters & EMT’s to a complimentary meal To-Go. Need to be in uniform or have appropriate ID to qualify. The participating Slapfish locations are Huntington Beach, Brea, Irvine and Laguna Beach.

Kids eat free at Slapfish, too, when their parents order Takeout.

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