Show 292, September 29, 2018: Show Preview with Co-Host Andy Harris

Now an enticing preview of this Saturday’s appetizing show. It’s not, with profuse apologies, for dieters. If we’re successful we will always leave you incredibly hungry and thirsty. In our case, upon careful reflection, that’s probably a pretty good thing…

Food Finders, an established food recovery nonprofit, is hosting the 3rd annual “Chefs to the Rescue”, a fundraising event on Tuesday, October 9th from 6 – 9pm in Long Beach. For this unique event, Food Finders is challenging prominent local chefs to create “Edible Extras”; tasting samples and small plates made from perfectly tasty and safe rescued, recovered or repurposed food that otherwise would end up being tossed away. Participating Chef Philip Pretty of Long Beach’s Restauration and Food Finders’ Patti Larson (Executive Director) join us.

2018 marks a major milestone for both Philippe the Original in Downtown Los Angeles and its famous French Dip Sandwich.

The classic French Dip will celebrate its centennial and the restaurant will celebrate 110 years in business. There’s an epic Monday, October 1st celebration planned, including $1.10 French Dips, live entertainment, the USC Trojan Marching Band and a whole lot more.

General Manager and 3rd generation Family proprietor, Richard Binder is at our service with what’s on the celebration menu.

The Careers through Culinary Arts Program (C-CAP LA) is hosting their 4 Chefs 4 Kids Harvest Dinner Benefit at Jonathan Club on Thursday evening, October 18th. Jonathan Club’s Executive Chef Jason McClain is the Host Chef along with courses prepared by talented culinarians including Tony Esnault (Church & State,) Sally Camacho Mueller (Tesse) and Suzanne Tracht (Jar..) Chef Jason McClain takes a break from his busy kitchens and rooftop vegetable garden to provide the Benefit’s enticing details.

ADYA (Anaheim) hosts interactive Indian culinary demos every 3rd Saturday of the month from 11a.m. to 1 p.m. priced at $35 per guest (unless otherwise noted) and include easy-to-follow recipes to take home with you, culinary secrets from Chef Shachi Mehra and of course, lunch served with wine/beer or chai. “Discover Diwali” is set for Saturday, Oct. 20th. Reservations (due to limited class size) are a must. Chef Shachi steps away from the tandoor oven to join us.

Designer Nathan Turner’s style is synonymous with the easy glam of California living. His book, Nathan Turner’s I Love California: Live, Eat, And Entertain The West Coast Way (Abrams; 2018) is a journey up and down Highway 1 that takes readers from the redwoods of northern San Francisco to the mountains of the Sierra Nevada to the beaches of Southern California. Simple recipes and tips for entertaining are featured alongside never-before-seen interiors. Lavish photographs capture the homes, people, and food of each unique location in glorious, sun-drenched detail. Nathan Turner is our stylish guest.

The inaugural Solvang Stomp, a “Footie” Wine Harvest Street Festival featuring the sensational chance to stomp grapes and taste vintages from 25 world-class wineries debuts Saturday, October 13, 2018, from 2:00-5:00 p.m. in downtown Solvang. Solvang Stompers can also drink pink in the “I Love Rosé Lounge”; purchase food inside the festival area from Cecco Ristorante’s gourmet pizza oven and popular food trucks California Tacos and First & Oak; participate in the “Lucy & Ricky Ricardo Look-a-Like Contest” plus enjoy live music from bluegrass/Americana folk band Bryan Titus Trio and country/western rockers The Rawhides. All guests will receive a logo wine glass and foot towel plus a ticket to win festive wine-related prizes. Solvang Conference & Visitors Bureau’s Media Relations Director, Laura Kath, uncorks it all for us.

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

Play

Show 292, September 29, 2018: C-CAP’s “4 Chefs 4 Kids Benefit” at Jonathan Club Preview with Executive Chef Jason McClain

Jason McClain of the Jonathan ClubThe Careers through Culinary Arts Program (C-CAP) is hosting their 4 Chefs 4 Kids Harvest Dinner Benefit at Jonathan Club on Thursday evening, October 18th. Jonathan Club’s Executive Chef Jason McClain is the Host Chef along with courses prepared by talented culinarians including Tony Esnault (Church & State,) Sally Camacho Mueller (Tesse,) and Suzanne Tracht (Jar.)

C-CAP LA Alum, Mixologist Anthony Greco, will be preparing a exclusive specialty cocktail for the pre-Dinner Cocktail Reception featuring passed hors d’oeuvres from Jonathan Club’s Chef Jason McClain. It’s then a mouthwatering, four-course dinner paired with premium wines selected by Jonathan Club’s Sommelier.

Celebrity Chef Susan Feniger of Border Grill fame is the Special Guest Auctioneer.

Chef Jason McClain takes a break from his busy kitchens and rooftop vegetable garden to provide the Benefit’s enticing details.

Play

September 29: Chefs to the Rescue, Philippe the Original, C-CAP 4 Chefs 4 Kids, ADYA, Nathan Turner, Solvang Stomp

Podcasts

Segment One: Show Preview with Co-Host Andy Harris
Segment Two: Food Finders’ “Chefs to the Rescue Benefit” featuring “Edible Extras,” Long Beach
Segment Three: Philippe the Original’s 110th Anniversary Celebration
Segment Four: C-CAP’s “4 Chefs 4 Kids Benefit” at Jonathan Club Preview with Executive Chef Jason McClain
Segment Five: Chef / Proprietor Shachi Mehra, ADYA, Anaheim – “Discover Diwali” Culinary Class
Segment Six: Celebrity Designer Nathan Turner – Nathan Turner’s I Love California: Live, Eat, And Entertain The West Coast Way
Segment Seven: The Inaugural Solvang Stop with Laura Kath, Media Relations Director, Solvang Conference &&Visitors Bureau Part One
Segment Eight: The Inaugural Solvang Stop with Laura Kath, Media Relations Director, Solvang Conference && Visitors Bureau Part Two

Now an enticing preview of this Saturday’s appetizing show. It’s not, with profuse apologies, for dieters. If we’re successful we will always leave you incredibly hungry and thirsty. In our case, upon careful reflection, that’s probably a pretty good thing…

Food Finders, an established food recovery nonprofit, is hosting the 3rd annual “Chefs to the Rescue”, a fundraising event on Tuesday, October 9th from 6 – 9pm in Long Beach. For this unique event, Food Finders is challenging prominent local chefs to create “Edible Extras”; tasting samples and small plates made from perfectly tasty and safe rescued, recovered or repurposed food that otherwise would end up being tossed away. Participating Chef Philip Pretty of Long Beach’s Restauration and Food Finders’ Patti Larson (Executive Director) join us.

2018 marks a major milestone for both Philippe the Original in Downtown Los Angeles and its famous French Dip Sandwich.

The classic French Dip will celebrate its centennial and the restaurant will celebrate 110 years in business. There’s an epic Monday, October 1st celebration planned, including $1.10 French Dips, live entertainment, the USC Trojan Marching Band and a whole lot more.

General Manager and 3rd generation Family proprietor, Richard Binder is at our service with what’s on the celebration menu.

The Careers through Culinary Arts Program (C-CAP LA) is hosting their 4 Chefs 4 Kids Harvest Dinner Benefit at Jonathan Club on Thursday evening, October 18th. Jonathan Club’s Executive Chef Jason McClain is the Host Chef along with courses prepared by talented culinarians including Tony Esnault (Church & State,) Sally Camacho Mueller (Tesse,) and Suzanne Tracht (Jar.) Chef Jason McClain takes a break from his busy kitchens and rooftop vegetable garden to provide the Benefit’s enticing details.

ADYA (Anaheim) hosts interactive Indian culinary demos every 3rd Saturday of the month from 11a.m. to 1 p.m. priced at $35 per guest (unless otherwise noted) and include easy-to-follow recipes to take home with you, culinary secrets from Chef Shachi Mehra and of course, lunch served with wine/beer or chai. “Discover Diwali” is set for Saturday, Oct. 20th. Reservations (due to limited class size) are a must. Chef Shachi steps away from the tandoor oven to join us.

Designer Nathan Turner’s style is synonymous with the easy glam of California living. His book, Nathan Turner’s I Love California : Live, Eat, And Entertain The West Coast Way (Abrams; 2018) is a journey up and down Highway 1 that takes readers from the redwoods of northern San Francisco to the mountains of the Sierra Nevada to the beaches of Southern California.   Simple recipes and tips for entertaining are featured alongside never-before-seen interiors. Lavish photographs capture the homes, people, and food of each unique location in glorious, sun-drenched detail. Nathan Turner is our stylish guest.

The inaugural Solvang Stomp, a “Footie” Wine Harvest Street Festival featuring the sensational chance to stomp grapes and taste vintages from 25 world-class wineries debuts Saturday, October 13, 2018, from 2:00-5:00 p.m. in downtown Solvang. Solvang Stompers can also drink pink in the “I Love Rosé Lounge”; purchase food inside the festival area from Cecco Ristorante’s gourmet pizza oven and popular food trucks California Tacos and First & Oak; participate in the “Lucy & Ricky Ricardo Look-a-Like Contest” plus enjoy live music from bluegrass/Americana folk band Bryan Titus Trio and country/western rockers The Rawhides. All guests will receive a logo wine glass and foot towel plus a ticket to win festive wine-related prizes. Solvang Conference & Visitors Bureau’s Media Relations Director, Laura Kath, uncorks it all for us.

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

Philip PrettyFood Finders, an established food recovery nonprofit, is hosting the 3rd annual Chefs to the Rescue”, a fundraising event on Tuesday, October 9th from 6 – 9pm in Long Beach.

For this unique event, Food Finders is challenging prominent local chefs to create “Edible Extras”; tasting samples and small plates made from perfectly tasty and safe rescued, recovered or repurposed food that otherwise would end up being tossed away.

“We are making inroads on reducing hunger and food waste, but we have a ways to go, so this event is designed to remind people that food and water are precious commodities,” said Patti Larson, executive director of Food Finders. “We’re continuing this theme not only because it remains timely, but aligns perfectly with our mission—and everyone loves the food created but these popular local chefs!”

Participating Chef Philip Pretty of Long Beach’s Restauration and Food Finders’ Patti Larson (Executive Director) join us.

Richard Binder2018 marks a major milestone for both Philippe the Original in Downtown Los Angeles and its famous French Dip Sandwich.

The classic French Dip will celebrate its centennial and the restaurant will celebrate 110 years in business. There’s an epic Monday, October 1st celebration planned, including $1.10 French Dips, live entertainment, the USC Trojan Marching Band and a whole lot more.

Today, Philippe’s boasts over 75 employees, serves about 20,000 sandwiches per week, more when the Dodgers are in town, and prepares about 100 gallons of its famous Hot Mustard every week.

The company has some employees who have been with the restaurant for over 30 years.

The Binder / Martin family has strived to keep the restaurant as original as possible throughout the years; sawdust floors, décor, payphone booths and some of the cheapest coffee in town at 45 cents a cup. It wasn’t until 2014 that the restaurant took down the cash only sign and began accepting credit cards.

General Manager and proud 3rd generation Family proprietor, Richard Binder is at our service with what’s on the menu.

Jason McClain of the Jonathan ClubThe Careers through Culinary Arts Program (C-CAP) is hosting their 4 Chefs 4 Kids Harvest Dinner Benefit at Jonathan Club on Thursday evening, October 18th. Jonathan Club’s Executive Chef Jason McClain is the Host Chef along with courses prepared by talented culinarians including Tony Esnault (Church & State,) Sally Camacho Mueller (Tesse,) and Suzanne Tracht (Jar.)

C-CAP LA Alum, Mixologist Anthony Greco, will be preparing a exclusive specialty cocktail for the pre-Dinner Cocktail Reception featuring passed hors d’oeuvres from Jonathan Club’s Chef Jason McClain. It’s then a mouthwatering, four-course dinner paired with premium wines selected by Jonathan Club’s Sommelier.

Celebrity Chef Susan Feniger of Border Grill fame is the Special Guest Auctioneer.

Chef Jason McClain takes a break from his busy kitchens and rooftop vegetable garden to provide the Benefit’s enticing details.

Shachi MehraADYA (Anaheim) hosts interactive Indian culinary demos every 3rd Saturday of the month from 11a.m. to 1p.m. priced at $35 per guest (unless otherwise noted) and include easy-to-follow recipes to take home with you, culinary secrets from Chef Shachi Mehra and of course, lunch served with wine/beer or chai. Discover Diwali” is set for Saturday, Oct. 20th. Reservations (due to limited class size) are a must.

“At ADYA, we showcase the flavorful street food of India. Our inspiration comes from the multitude of bright flavors and textures representing the diversity of India itself. Working with our local farmers, growers and purveyors, we strive to use local, organic, biodynamic ingredients whenever possible. Combining these with modern creative and classic Indian styles of cooking, we present food that balances the bounty of California with the bold flavors and spices of India. The carefully curated wine list and rotating craft beer list complement our vibrant flavors and casual style.”

Chef Shachi steps away from the tandoor oven to join us.

Nathan TurnerCelebrity Designer Nathan Turner’s style is synonymous with the easy glam of California living. His new book (a love letter to his home state,) Nathan Turner’s I Love California: Live, Eat, And Entertain The West Coast Way (Abrams; 2018) is a journey up and down Highway 1 that takes readers from the redwoods of northern San Francisco to the mountains of the Sierra Nevada to the beaches of Southern California.

Simple recipes and tips for entertaining are featured alongside never-before-seen interiors. Lavish photographs capture the homes, people, and food of each unique location in glorious, sun-drenched detail. This book even includes Turner’s signature recipes for California comfort food, like his family’s Cioppino, Marinated Tri-tip Steak, Mexican Chocolate Cake, and more.

“The recipes and decor here are inspired by my home state, but really it’s a state of mind. Whether you are entertaining friends and dining with family, or just wishing to visit the sun-dappled coast, now you can create this dreamy California lifestyle anywhere.”

Nathan Turner is also the author of Nathan Turner’s American Style (Abrams 2012). Turner is a regular entertaining expert on The Today Show, and his designs, parties, and products have been featured in major publications including Architectural Digest, ELLE Decor, Vogue, Domino, Town & Country, House Beautiful, Food & Wine, and more. He lives in Los Angeles and Ojai, California.

Nathan Turner joins us.

Laura Kath of Mariah MarketingThe inaugural Solvang Stomp, a “Footie” Wine Harvest Street Festival featuring the sensational chance to stomp grapes and taste vintages from 25 world-class wineries debuts Saturday, October 13, 2018, from 2:00-5:00 p.m. in downtown Solvang. Solvang Stompers can also drink pink in the “I Love Rosé Lounge”; purchase food inside the festival area from Cecco Ristorante’s gourmet pizza oven and popular food trucks California Tacos and First & Oak; participate in the “Lucy & Ricky Ricardo Look-a-Like Contest” plus enjoy live music from bluegrass / Americana folk band Bryan Titus Trio and country / western rockers The Rawhides.

All guests will receive a logo wine glass and foot towel plus a ticket to win festive wine-related prizes.

A new event has just been added to the festivities on Saturday, October 13th at 8:00 p.m.—the first public screening and Santa Barbara County premiere of the wine movie SOMM 3 will be held outdoors under the stars in the historic Solvang Festival Theater, 420 Second Street, Solvang. SOMM 3 is the highly anticipated follow-up to the influential wine films SOMM and its sequel SOMM: Into the Bottle.

Solvang Conference & Visitors Bureau’s Media Relations Director, Laura Kath, uncorks it all for us.

Podcasts

Segment One: Show Preview with Co-Host Andy Harris
Segment Two: Food Finders’ “Chefs to the Rescue Benefit” featuring “Edible Extras,” Long Beach
Segment Three: Philippe the Original’s 110th Anniversary Celebration
Segment Four: C-CAP’s “4 Chefs 4 Kids Benefit” at Jonathan Club Preview with Executive Chef Jason McClain
Segment Five: Chef / Proprietor Shachi Mehra, ADYA, Anaheim – “Discover Diwali” Culinary Class
Segment Six: Celebrity Designer Nathan Turner – Nathan Turner’s I Love California: Live, Eat, And Entertain The West Coast Way
Segment Seven: The Inaugural Solvang Stop with Laura Kath, Media Relations Director, Solvang Conference &&Visitors Bureau Part One
Segment Eight: The Inaugural Solvang Stop with Laura Kath, Media Relations Director, Solvang Conference && Visitors Bureau Part Two

Show 142, October 17, 2015: Show Preview with Executive Producer & Co-Host Andy Harris

Good morning, and now a mouthwatering preview of Saturday’s high octane show and not, with apologies, for dieters. With any luck we will always leave you hungry and thirsty. In our case that’s probably a good thing…

Chef Ida Rodriquez of Melissa's World Variety Produce and Jet TilaOctober 3rd was the Third Anniversary of the debut of the “SoCal Restaurant Show” on AM 830 KLAA. Thanks to the original co-host, Chef Jet Tila for getting the show launched and sticking around for almost two years when he really didn’t have the time to do so. A tip of the toque to Chef Andrew Gruel for becoming our permanent Guest Host for the last year. Chef Andrew is back in studio on Oct. 24th. Also we wouldn’t be on the air without our two gracious Presenting Sponsors, Melissa’s World Variety Produce and West Coast Prime Meats. We’re grateful for your loyalty and continued support.

One of the foremost and most influential restaurateurs in New York is eliminating tipping. He’s starting the rollout of this ambitious program with his two-Michelin star restaurant located in a prestigious art museum. What do you think ? We’ll talk about this in the coming weeks…

FoodBeast’s inaugural OOZE FEST in Santa Ana was a gooey mess. That’s all good…We’ll find out with FoodBeast’s Geoff Kutnick which edible was the “People’s Choice” favorite as well as the “Best in Craft Beer.” The attempt at the World’s Tallest Grilled Cheese Tower made it to an impressive 18 feet!

Fosselman’s Ice Cream Co. “Using the finest ingredients available to make the most delicious ice cream” has been a local favorite since 1919. The ice cream is still handmade in small batches in Alhambra. Fosselman’s has just introduced a flavor line of soft serve ice cream for restaurants. Co-owner John Fosselman joins us with all the decadent details.

Gourmet food trucks are the norm in California these days but the evolution (and legalization) in Montreal and Quebec Province, Canada was a much more recent development. Quality trucks there now prepare such eye-popping delicacies as foie gras poutine which is an incredible item ! The co-founders of the very organized Quebec (Canada) Street Food Association (Guy Vincent Melo & Gaelle Cerf) are with us to report on the recent developments. They also coordinated the food and related events at the recent YULEAT Festival over Labor Day Weekend at the Old Port of Montreal.

The 13th Annual Celebrate The Craft Festival is coming to The Lodge at Torrey Pines on Sunday, October 25th from 11:30 p.m. to 3:00 p.m. A star collection of local chefs, farmers, ranchers, vintners and brewers come together for this eagerly anticipated annual celebration of the very best of California’s culinary offerings. Executive Chef Jeff Jackson of The Lodge at Torrey Pines has the tempting preview.

Proprietress & Matriarch Zov Karamardian and Culinary Director Louie Jocson of Tustin’s Zov’s Bistro presented a sold–out dinner at The James Beard Foundation in Greenwich Village on October 6th. We’ll hear about this very special experience. If you didn’t make it to New York, Chefs Zov & Louie are presenting a festive menu on Wednesday, October 21st with a salute to California’s family-owned Cakebread Cellars in Napa. They celebrated their 40th Anniversary in 2013.

This Weekend (Oct. 16th, 17th & 18th) is A&O Kitchen+Bar’s 1st Annual Craft Brew Fest Weekend.. This all happens at the waterfront Balboa Bay Resort in Newport Beach. The beer-loving public is invited to attend the three events. Newly appointed Balboa Bay Resort Executive Chef Rachel Haggstrom is our guest to preview the Weekend. Cheers!

The Careers through Culinary Arts Program (C-CAP) provides culinary training and scholarship opportunities for at-risk high school students interested in pursuing careers in the culinary arts. For some 20 years Mitzie Cutler has directed the Southern California program. She has recently transitioned to volunteer status working on special projects. C-CAP has organized a dinner in her honor to benefit the new Mitzie Cutler Scholarship Fund to provide high school students in the Los Angeles area the opportunity to attend culinary college and/or postsecondary school. The multi-course, wine-paired sumptuous repast will be presented at The Jonathan Club’s Rooftop Garden and in the Members’ Dining Room on Tuesday evening, Oct. 20th under the direction of their acclaimed Executive Chef, Jason McClain. C-CAP’s L.A. Director, Lisa Fontanesi, and Executive Chef Jason McClain join us with the mouthwatering specifics.

All of this and lots more absolutely incredible deliciousness on Saturday’s show!

Play

Show 142, October 17, 2015: Jonathan Club’s Executive Chef Jason McClain and C-CAP’s Lisa Fontanesi

Mitzie CutlerThe Careers through Culinary Arts Program (C-CAP) provides culinary training and scholarship opportunities for at-risk high school students interested in pursuing careers in the culinary arts. For some 20 years Mitzie Cutler has directed the Southern California program. She has recently transitioned to volunteer status working on special projects.

C-CAP has organized a celebratory dinner in her honor to benefit the new Mitzie Cutler Scholarship Fund to provide high school students in the Los Angeles area the opportunity to attend culinary college and/or postsecondary school. The multi-course, wine-paired sumptuous repast will be presented at The Jonathan Club’s Rooftop Garden and Members’ Dining Room on Tuesday evening, Oct. 20th under the direction of their acclaimed Executive Chef, Jason McClain. It’s rare for non-members to have the opportunity to experience the culinary excellence of The Jonathan Club.

C-CAP’s Lisa Fontanesi and Executive Chef Jason McClain join us with the mouthwatering specifics.

Play

Show 142, October 17, 2015: Jonathan Club’s Executive Chef Jason McClain and C-CAP’s Lisa Fontanesi Continues…

Mitzie CutlerJoin in C-CAP’s dinner benefit celebration of the founding of the Mitzie Cutler Scholarship fund to provide high school students in the L.A. area with the opportunity to attend culinary college and/or postsecondary school.

The toast to Mitzie’s 20 plus years of service to C-CAP features hors d’oeuvres and dinner from the Jonathan Club’s own distinguished Executive Chef Jason McClain and star C-CAP L.A. Alumni, along with premium wine, beer and spirits.

The C-CAP alum culinary team includes Chef Raymond Alvarez of Toca Madera and Chef Dustin Trani of Doma in Beverly Hills. Celebrity mixologist Devon Espinosa of The Church Key in West Hollywood will be serving his signature creation for the evening, “THE MITZIE.”

Extra special thanks to Chef McClain and the management of The Jonathan Club for their continued generosity to C-CAP. There are a lot of worthy causes out there. The SoCal Restaurant Show salutes you for going the extra-mile, year-round to support the important programs of C-CAP L.A. and their mission for encouraging careers in the culinary arts.

Play

October 17: Fosselman’s, YULEAT Festival, Celebrate The Craft, Zov’s, Balboa Bay Resort, C-CAP

Podcasts

Segment One: Show Preview with Executive Producer & Co-Host Andy HarrisJohn Terlato, Terlato Wine Group
Segment Two: John Fosselman, Fosselman’s Ice Cream, Alhambra
Segment Three: Quebec Street Food Association and Montreal’s Festival YULEAT
Segment Four: Celebrate the Craft Festival – Lodge at Torrey Pines
Segment Five: Zov Karamardian and Culinary Director Louie Jocson of Zov’s Bistro
Segment Six: A&O Kitchen+Bar’s 1st Annual Craft Brew Fest Weekend
Segment Seven: Jonathan Club’s Executive Chef Jason McClain and C-CAP’s Lisa Fontanesi Part One
Segment Eight: Jonathan Club’s Executive Chef Jason McClain and C-CAP’s Lisa Fontanesi Part Two

Good morning, and now a mouthwatering preview of Saturday’s high octane show and not, with apologies, for dieters. With any luck we will always leave you hungry and thirsty. In our case that’s probably a good thing…

Chef Ida Rodriquez of Melissa's World Variety Produce and Jet TilaOctober 3rd was the Third Anniversary of the debut of the “SoCal Restaurant Show” on AM 830 KLAA. Thanks to the original co-host, Chef Jet Tila for getting the show launched and sticking around for almost two years when he really didn’t have the time to do so. A tip of the toque to Chef Andrew Gruel for becoming our permanent Guest Host for the last year. Chef Andrew is back in studio on Oct. 24th. Also we wouldn’t be on the air without our two gracious Presenting Sponsors, Melissa’s World Variety Produce and West Coast Prime Meats. We’re grateful for your loyalty and continued support.

One of the foremost and most influential restaurateurs in New York is eliminating tipping. He’s starting the rollout of this ambitious program with his two-Michelin star restaurant located in a prestigious art museum. What do you think ?

FoodBeast’s inaugural OOZE FEST in Santa Ana was a gooey mess. That’s all good…We’ll find out which edible was the “People’s Choice” favorite as well as the “Best in Craft Beer.”

Fosselman’s Ice Cream Co. “Using the finest ingredients available to make the most delicious ice cream” has been a local favorite since 1919. The ice cream is still handmade in small batches in Alhambra. Fosselman’s has just introduced a flavor line of soft serve ice cream for restaurants. Co-owner John Fosselman joins us with all the decadent details.

Gourmet food trucks are the norm in California these days but the evolution (and legalization) in Montreal and Quebec Province, Canada was a much more recent development. Quality trucks there now prepare such eye-popping delicacies as foie gras poutine which is an incredible item ! The co-founders of the very organized Quebec (Canada) Street Food Association (Guy Vincent Melo & Gaelle Cerf) are with us to report on the recent developments. They also coordinated the food at the recent YULEAT Festival over Labor Day Weekend at the Old Port of Montreal.

The 13th Annual Celebrate The Craft Festival is coming to The Lodge at Torrey Pines on Sunday, October 25th from 11:30 p.m. to 3:00 p.m. A star collection of local chefs, farmers, ranchers, vintners and brewers come together for an eagerly anticipated annual celebration of the very best of California’s culinary offerings. Executive Chef Jeff Jackson of The Lodge at Torrey Pines has the tempting preview.

Proprietress & Matriarch Zov Karamardian and Culinary Director Louie Jocson of Tustin’s Zov’s Bistro presented a sold–out dinner at The James Beard Foundation in Greenwich Village on October 6th. We’ll hear about this very special experience. If you didn’t make it to New York, Chefs Zov & Louie are presenting a festive menu on Wednesday, October 21st with a salute to California’s family-owned Cakebread Cellars in Napa. They celebrated their 40th Anniversary in 2013.

This Weekend (Oct. 16th, 17th & 18th) is A&O Kitchen+Bar’s 1st Annual Craft Brew Fest Weekend. This all happens at the waterfront Balboa Bay Resort in Newport Beach. The beer-loving public is invited to attend the three events. Newly appointed Balboa Bay Resort Executive Chef Rachel Haggstrom is our guest to preview the Weekend. Cheers!

The Careers through Culinary Arts Program (C-CAP) provides culinary training and scholarship opportunities for at-risk high school students interested in pursuing careers in the culinary arts. For some 20 years Mitzie Cutler has directed the Southern California program. She has recently transitioned to volunteer status working on special projects. C-CAP has organized a dinner in her honor to benefit the new Mitzie Cutler Scholarship Fund to provide high school students in the Los Angeles area the opportunity to attend culinary college and/or postsecondary school. The multi-course, wine-paired sumptuous repast will be presented at The Jonathan Club’s Rooftop Garden on Tuesday evening, Oct. 20th under the direction of their acclaimed Executive Chef, Jason McClain. C-CAP’s Lisa Fontanesi and Executive Chef Jason McClain join us with the mouthwatering specifics.

All of this and lots more absolutely incredible deliciousness on Saturday’s show!

John FosselmanFosselman’s Ice Cream Co. “Using the finest ingredients available to make the most delicious ice cream” has been a local favorite since 1919. The ice cream is still handmade in small batches in Alhambra.

Fosselman’s has just introduced a flavor line of soft serve ice cream for restaurants. The line extension was done in association with Dog Haus, based in Pasadena. Fosselman’s soft serve and milkshakes will now be available in all Dog Haus locations.

“As a Pasadena-based restaurant, we’ve always had a deep respect for local businesses in our community like Fosselman’s that are as committed to quality as we are at Dog Haus,” observes Dog Haus partner Hagop Giragossian.

Co-owner John Fosselman joins us with all the sinfully rich details.

Grumman 78 Food Truck in Montreal at the Yuleat FestivalGourmet food trucks are the norm in California these days but the evolution (and legalization) in Montreal and Quebec Province, Canada was a much more recent development. Quality trucks there prepare such eye-popping delicacies as foie gras poutine (Au Pied de Cochon) which is an incredible item !

The co-founders of the very organized Quebec (Canada) Street Food Association (Guy Vincent Melo & Gaelle Cerf) are with us to report on the recent developments. They also coordinated the food elements at the recent YULEAT Festival over Labor Day Weekend at the Old Port of Montreal. The very best of Quebec’s food trucks were serving their signature items there. A truck was even baking pizzas to order from a wood-burning oven!

Gaelle is a partner in the pioneering food truck, Grumman 78. This was the first food truck in Montreal. They specialize in street tacos using soft tortillas. The inspiration came as a result of the partners 2010 visit to Cabo San Lucas.

Jeff JacksonThe 13th Annual Celebrate The Craft Festival is coming to The Lodge at Torrey Pines on Sunday, October 25th from 11:30 p.m. to 3:00 p.m. A star collection of local chefs, farmers, ranchers, vintners and brewers come together for an eagerly anticipated annual celebration of the very best of California’s culinary offerings.

Participating area chefs include Jason Knibb of Nine-Ten, Javier Plascencia of Bracero, and Carl Schroeder of Market Restaurant.

Executive Chef Jeff Jackson of The Lodge at Torrey Pines has the preview.

Chef Jackson oversees the culinary concept and menu development at the 170-room California Craftsman style property, which features a signature restaurant, A.R. Valentien, two loungers and a casual restaurant, The Grill, as well as meeting and banquet facilities.

Zov Karamardian or Zov's in TustinProprietress Zov Karamardian and Culinary Director Chef Louie Jocson of Tustin’s Zov’s Bistro had the honor of presenting a sold–out dinner at The James Beard Foundation in Greenwich Village on October 6th. It’s a B-I-G honor to be invited to cook at James Beard’s House and Zov is an esteemed repeater! Think Lamb Shoulder Tagine with pearl couscous risotto, pan jus, roasted carrots and ufra biber paired with St. Francis Sonoma Valley Merlot 2012. We’ll hear about this very special experience.

If you didn’t make it to New York, Chefs Zov & Louie are presenting a festive menu on Wednesday, October 21st with a salute to California’s family-owned Cakebread Cellars in Napa. They celebrated their 40th Anniversary in 2013.

On the four-course, wine-paired menu is Julia Child’s (Zov’s mentor) Inspired Beef Bourguignon En Croute with mushroom duxelles, savory puff pastry vegetable confetti and cabernet demi-glace. The wine pairing is Cakebread Two Creeks Pinot Noir, 2013.

Reservations are needed.

Rachel HaggstromThis Weekend (Oct. 16th, 17th & 18th) is A&O Kitchen+Bar’s 1st Annual Craft Brew Fest Weekend. This all happens at the waterfront Balboa Bay Resort in Newport Beach. The craft beer-loving public is invited to attend the three events.

A & O’s 1st Annual Craft Brew Fest Weekend consists of a Friday evening Ballast Point 5-course Dinner, a Saturday afternoon Beer Garden Festival from Noon until 3:00 p.m. and a Beer for Breakfast Brunch on Sunday from 9:00 a.m. to Noon.

Newly appointed Balboa Bay Resort Executive Chef Rachel Haggstrom is our guest to preview the Weekend. Cheers!

Mitzie CutlerThe Careers through Culinary Arts Program (C-CAP) provides culinary training and scholarship opportunities for at-risk high school students interested in pursuing careers in the culinary arts. For some 20 years Mitzie Cutler has directed the Southern California program. She has recently transitioned to volunteer status working on special projects.

C-CAP has organized a celebratory dinner in her honor to benefit the new Mitzie Cutler Scholarship Fund to provide high school students in the Los Angeles area the opportunity to attend culinary college and/or postsecondary school. The multi-course, wine-paired sumptuous repast will be presented at The Jonathan Club’s Rooftop Garden on Tuesday evening, Oct. 20th under the direction of their acclaimed Executive Chef, Jason McClain. It’s rare for non-members to have the opportunity to experience the culinary excellence of The Jonathan Club.

C-CAP’s Lisa Fontanesi and Executive Chef Jason McClain join us with the mouthwatering specifics.

Join in C-CAP’s dinner benefit celebration of the founding of the Mitzie Cutler Scholarship fund to provide high school students in the L.A. area with the opportunity to attend culinary college and/or postsecondary school.

The toast to Mitzie’s 20 plus years of service to C-CAP features hors d’oeuvres and dinner from the Jonathan Club’s own distinguished Executive Chef Jason McClain and star C-CAP L.A. Alumni, along with premium wine, beer and spirits.

The C-CAP alum culinary team includes Chef Raymond Alvarez of Toca Madera and Chef Dustin Trani of Doma in Beverly Hills. Celebrity mixologist Devon Espinosa of The Church Key in West Hollywood will be serving his signature creation for the evening, “THE MITZIE.”

Podcasts

Segment One: Show Preview with Executive Producer & Co-Host Andy HarrisJohn Terlato, Terlato Wine Group
Segment Two: John Fosselman, Fosselman’s Ice Cream, Alhambra
Segment Three: Quebec Street Food Association and Montreal’s Festival YULEAT
Segment Four: Celebrate the Craft Festival – Lodge at Torrey Pines
Segment Five: Zov Karamardian and Culinary Director Louie Jocson of Zov’s Bistro
Segment Six: A&O Kitchen+Bar’s 1st Annual Craft Brew Fest Weekend
Segment Seven: Jonathan Club’s Executive Chef Jason McClain and C-CAP’s Lisa Fontanesi Part One
Segment Eight: Jonathan Club’s Executive Chef Jason McClain and C-CAP’s Lisa Fontanesi Part Two

Show 109, February 7, 2015: Show Preview with Chef Andrew Gruel (Guest Host) and Producer & Co-Host Andy Harris

Andrew GruelExecutive Chef Andrew Gruel of the rapidly growing Slapfish empire with restaurants in Huntington Beach, Laguna Beach, and now, Newport Beach is today’s special Guest Host.

Now a preview of today’s delightfully overflowing show

Chinese New Year is February 19th to March 5th, 2015. It’s the Year of the Sheep (often called the Year of the Goat or the Ram.) During China’s most colorful and important holiday, foods take on special symbolic meanings. Fruits and vegetables are also healthy and delicious. Our resident produce expert, Robert Schueller of Melissa’s, joins us with a tasty overview of fruits and vegetables which are part of Chinese New Year. He’ll also tell us where to find some inspired Martin Yan recipes to prepare at home to celebrate Chinese New Year.

Eric Samaniego (ex- Comme Ca in West Hollywood) is the acclaimed Executive Chef of Little Sparrow in Santa Ana. The Orange County Register’s Restaurant Critic, Brad A. Johnson, awarded Little Sparrow recognition as “Best New Restaurant” in 2013. Samaniego’s Pastry Chef, Nasera Munshi, was Johnson’s choice as “Pastry Chef of the Year” in 2014. If all of that wasn’t enough recognition Little Sparrow was selected by the producers (including Tom Colicchio) of Bravo’s “Best New Restaurant” competition series as one of 16 USA restaurants from four cities to vie for the title of Best New Restaurant and a cool $100,000 cash prize. With eager anticipation we’ll see how Little Sparrow does in their initial episode airing on Wednesday evening. Feb. 25th.

When we last chatted with Team USA (Chefs Philip Tessier and Commis Skylar Stover of The French Laundry) early last month they were on their way to Lyon to compete in the bi-annual Bocuse d’Or World Culinary Competition, the Olympics of the culinary world. This was after a year of intensive preparation and dedicated training. 24 teams of the most gifted culinary minds from across the world competed and Team USA (guided by the ment’or BKB Foundation) was awarded the Silver Medal (second place) for their artful and spectacular meat platter and fish plate. Team Norway was the first-place winner. This is a giant first for Team USA. Their previous top finish was sixth. Congratulations to Team USA on a stunning achievement. Chef Tessier is our guest.

Chef Jason McClain is the executive chef of the storied Jonathan Club, a very exclusive private club in Los Angeles established in 1894 with a rich history. Their main building is located in Downtown Los Angeles with a second facility, the Jonathan Beach Club (established in 1927) located on the sands in Santa Monica. A social club at this level needs to have outstanding food and beverage as an amenity for their discerning members. Chef McClain will take us behind the scenes on what resources and imagination he uses to fulfill this promise. He likes to say he’s responsible for “the best restaurant in Downtown that no one knows about.” One small example of his commitment to quality is his urban rooftop garden located on a former handball court where seasonally they grow heirloom tomatoes, broccolini, baby carrots, blueberries, figs, snap peas and yuzu.

Julie Margolin is the Honda Center’s busy Director of Food & Beverage Services. Over 500 employees are part of the food and beverage operations there. Honda Center is one of the few facilities in the country who runs their own food and beverage operations. It’s a massive undertaking and costly. This was done strictly to improve the quality of the food and beverage program there. She works alongside Honda Center’s Executive Chef, Jo-Jo Doyle. Julie joins us to talk about what’s new for the current season including the menu in Standing “O”.

We now have a chance to catch-up with Chef Andrew Gruel of Slapfish, today’s Guest Host. The U.S. Department of Agriculture is considering a set of rules for organic farmed fish. Several consumer groups, though, say the recommended rules don’t go far enough to meet the strict standards of other organic foods. Chef Andrew will weigh-in on this and also speak about sustainability.

All of this and lots more absolutely incredible deliciousness on Saturday’s show!

Play

Show 109, February 7, 2015: Executive Chef Jason McClain, Jonathan Club

Jason McClain of the Jonathan ClubChef Jason McClain is the executive chef of the storied Jonathan Club, a very exclusive private club in Los Angeles established in 1894 with a rich history. He’s been an executive chef with The Four Seasons, the exec at Pechanga Resort & Casino, and has owned his own restaurants.

The Jonathan Club’s main building is located in Downtown Los Angeles with a second facility, the Jonathan Beach Club (established in 1927) located on the sand in Santa Monica. A prestigious social club at this level needs to have outstanding food and beverage as an amenity for their discerning members.

Chef McClain will take us behind the scenes on what resources and imagination he uses to fulfill this promise. He likes to say (with a dash of humor) he’s responsible for “the best restaurant in Downtown that no one knows about.”

One small example of his commitment to quality is his urban rooftop garden positioned on a former handball court where seasonally they grow heirloom tomatoes, broccolini, baby carrots, blueberries, figs, snap peas and yuzu. All the fruits and vegetables find their way onto the Club’s menu. This represents over $100,000 in produce annually. It helps that Chef Jason’s father is a retired landscape architect and could creatively bring the rooftop garden project in on a modest budget.

Play

February 7: Andrew Gruel, Bocuse D’or USA, Melissa’s Produce, Little Sparrow, Jonathan Club, Honda Center

Podcasts

Segment One: Show Preview with Chef Andrew Gruel (Guest Host) and Producer & Co-Host Andy Harris
Segment Two: Robert Schueller, Melissa’s, Chinese New Year Fruits & Vegetables
Segment Three: Executive Chef Eric Samaniego, Little Sparrow Café
Segment Four: Chef Philip Tessier, Team USA & The French Laundry Part One
Segment Five: Chef Philip Tessier, Team USA & The French Laundry Part Two
Segment Six: Executive Chef Jason McClain, Jonathan Club
Segment Seven: Julie Margolin, Director of Food & Beverage Services, Honda Center
Segment Eight: Slapfish Chef/Owner Andrew Gruel

Andrew GruelExecutive Chef Andrew Gruel of the rapidly growing Slapfish empire with restaurants in Huntington Beach, Laguna Beach, and now, Newport Beach is today’s special Guest Host.

Now a preview of today’s delightfully overflowing show

Chinese New Year is February 19th to March 5th, 2015. It’s the Year of the Sheep (often called the Year of the Goat or the Ram.) During China’s most colorful and important holiday, foods take on special symbolic meanings. Fruits and vegetables are also healthy and delicious. Our resident produce expert, Robert Schueller of Melissa’s, joins us with a tasty overview of the fruits and vegetables which are part of Chinese New Year. He’ll also tell us where to find some great Martin Yan recipes to prepare at home to celebrate Chinese New Year.

Eric Samaniego (ex- Comme Ca in West Hollywood) is the acclaimed Executive Chef of Little Sparrow in Santa Ana. The Orange County Register’s Restaurant Critic, Brad A. Johnson, awarded Little Sparrow the recognition as “Best New Restaurant” in 2013. Samaniego’s Pastry Chef, Nasera Munshi, was Johnson’s choice as “Pastry Chef of the Year” in 2014. If all of that wasn’t enough recognition Little Sparrow was selected by the producers (including Tom Colicchio) of Bravo’s “Best New Restaurant” competition series as one of 16 USA restaurants from four cities to vie for the title of Best New Restaurant and a cool $100,000 cash prize. With eager anticipation we’ll see how Little Sparrow does in their initial episode airing on Wednesday evening. Feb. 25th.

When we last chatted with Team USA (Chefs Philip Tessier and Commis Skylar Stover of The French Laundry) early last month they were on their way to Lyon to compete in the bi-annual Bocuse d’Or World Culinary Competition, the Olympics of the culinary world. This was after a year of intensive preparation and dedicated training. 24 teams of the most gifted culinary minds from across the world competed and Team USA (guided by the ment’or BKB Foundation) was awarded the Silver Medal (second place) for their artful and spectacular meat platter and fish plate. Team Norway was the first-place winner. This is a giant first for Team USA. Their previous top finish was sixth. Congratulations to Team USA on a stunning achievement. Chef Philip Tessier is our guest.

Chef Jason McClain is the executive chef of the storied Jonathan Club, a very exclusive private club in Los Angeles established in 1894 with a rich history. Their main building is located in Downtown Los Angeles with a second facility, the Jonathan Beach Club (established in 1927) located on the sand in Santa Monica. A social club at this level needs to have outstanding food and beverage as an amenity for their discerning members. Chef McClain will take us behind the scenes on what resources and imagination he uses to fulfill this promise. He likes to say he’s responsible for “the best restaurant in Downtown that no one knows about.” One small example of his commitment to quality is his urban rooftop garden located on a former handball court where seasonally they grow heirloom tomatoes, broccolini, baby carrots, blueberries, figs, snap peas and yuzu.

Julie Margolin is the Honda Center’s busy Director of Food & Beverage Services. Over 500 employees are part of the food and beverage operations there. Honda Center is one of the few facilities in the country who runs their own food and beverage operations. It’s a massive undertaking and costly. This was done strictly to improve the quality of the food and beverage program there. She works alongside Honda Center’s Executive Chef, Jo-Jo Doyle. Julie joins us to talk about what’s new for the current season including the menu in Standing “O”.

We now have a chance to catch-up with Chef Andrew Gruel of Slapfish, today’s Guest Host. Andrew will announce the name and description of the winning dish created for the opening in Newport Beach. The U.S. Department of Agriculture is considering a set of rules for organic farmed fish. Several consumer groups, though, say the recommended rules don’t go far enough to meet the strict standards of other organic foods. Chef Andrew will weigh-in on this debate.

All of this and lots more absolutely incredible deliciousness on Saturday’s show!

Robert Schueller of Melissa's World Variety ProduceChinese New Year is February 19th to March 5th, 2015. It’s the Year of the Sheep (often called the Year of the Goat or the Ram.) During China’s most colorful and important holiday, foods take on special symbolic meanings. Fruits and vegetables are also healthy and delicious.

Our resident produce expert, Robert Schueller of Melissa’s / World Variety Produce, joins us with a tasty overview of fruits and vegetables which are part of Chinese New Year. For example symbolic citrus includes Buddha’s Hand (happiness, longevity, good fortune,) Kumquats (gold, good fortune,) Mandarins (wealth,) Oranges (wealth, good fortune, gold,) Pummelos (abundance, prosperity,) and Tangerines (luck.)

He’ll also tell us where to find some easy-to-prepare Martin Yan recipes to enjoy at home to celebrate Chinese New Year.

Eric SamaniegoEric Samaniego (ex- Comme Ca in West Hollywood) is the acclaimed Executive Chef of Little Sparrow in Santa Ana. The fare is original versions of regional and seasonal French and California cuisine. The menu changes often. Dinner nightly (except Sunday and Monday) from 5:00 p.m. and Sunday Brunch.

The Orange County Register’s Restaurant Critic, Brad A. Johnson, awarded Little Sparrow recognition as “Best New Restaurant” in 2013. Samaniego’s Pastry Chef, Nasera Munshi, was Johnson’s choice as “Pastry Chef of the Year” in 2014.

If all of that wasn’t enough recognition Little Sparrow was selected by the producers (including “Top Chef’s” Tom Colicchio) of Bravo’s “Best New Restaurant” competition series as one of 16 USA restaurants from four cities to vie for the title of Best New Restaurant and a cool $100,000 cash prize. With eager anticipation we’ll see how Little Sparrow does in their initial episode airing on Wednesday evening. Feb. 25th.

Bocuse D'Or Team USA wins SilverWhen we last chatted with Team USA (Chefs Philip Tessier and Commis Skylar Stover of The French Laundry) early last month they were on their way to Lyon to compete in the bi-annual Bocuse d’Or World Culinary Competition, the Olympics of the culinary world. This was after a year of intensive preparation and dedicated training.

24 teams of the most gifted culinary minds from across the world competed and Team USA (guided by the ment’or BKB Foundation) was awarded the Silver Medal (second place) for their artful and spectacular meat platter and fish plate. Team Norway was the first-place winner. Team USA competed on January 27th. This is a giant first for Team USA. Their previous top finish was sixth.

Congratulations to Team USA on a stunning achievement. Chef Philip Tessier, just back from Lyon, Paris and New York is our very special guest.

24 teams of the most gifted culinary minds from across the world competed in the Bocuse d’Or Culinary Competition (the culinary Olympics) in Lyon last week and Team USA (guided by the ment’or BKB Foundation) was awarded the Silver Medal (second place) for their artful and spectacular meat platter and fish plate. Team Norway was the first-place winner. Team USA competed on January 27th. This is a giant first for Team USA. Their previous top finish was sixth.

Barrel-Oak Roasted Guinea Hen from Team USA at the Bocuse D'orTheir stunning meat platter was Barrel-Oak Roasted Guinea Hen. Some of the garnishes were French Laundry garden blossoms and herbs. The gorgeous fish plate showcased Brioche-Crusted Brown Trout Pave with American caviar, tartelette of crisped skin, garden dill, celery branch “Farci,” celery root puree, compressed apples, brown butter emulsion, and smoked mushroom consomme. Both the meat platter and the fish plate were designed by the lauded Martin Kastner.

“Chef Tessier is an outstanding representation of the talent we have in the United States, and we’re incredibly proud that, for the first time in our history of competing in the Bocuse d’Or, we placed on the podium,” says Thomas Keller, president of ment’or. “From the start, we were confident that he would successfully lead Team USA, and have thoroughly enjoyed mentoring him through this incredibly rigorous training process. American cuisine has significantly progressed in recent history, and Chef Tessier’s talent is an example of the strides we are making in our field. Out hope is that America continues to support our endeavors to showcase what great chefs and cuisine we have in the United States.”

Jason McClain of the Jonathan ClubChef Jason McClain is the executive chef of the storied Jonathan Club, a very exclusive private club in Los Angeles established in 1894 with a rich history. He’s been an executive chef with The Four Seasons, the exec at Pechanga Resort & Casino, and has owned his own restaurants.

The Jonathan Club’s main building is located in Downtown Los Angeles with a second facility, the Jonathan Beach Club (established in 1927) located on the sand in Santa Monica. A prestigious social club at this level needs to have outstanding food and beverage as an amenity for their discerning members.

Chef McClain will take us behind the scenes on what resources and imagination he uses to fulfill this promise. He likes to say (with a dash of humor) he’s responsible for “the best restaurant in Downtown that no one knows about.”

One small example of his commitment to quality is his urban rooftop garden positioned on a former handball court where seasonally they grow heirloom tomatoes, broccolini, baby carrots, blueberries, figs, snap peas and yuzu. All the fruits and vegetables find their way onto the Club’s menu. This represents over $100,000 in produce annually. It helps that Chef Jason’s father is a retired landscape architect and could creatively bring the rooftop garden project in on a modest budget.

Standing O at Honda CenterJulie Margolin is the Honda Center’s busy Director of Food & Beverage Services. Before joining Honda Center Margolin was with Levy Restaurants as part of the opening team at Barclays Center in Brooklyn.

Over 500 employees are part of the food and beverage operations there. Honda Center is one of the few facilities in the country who runs their own food and beverage operations. It’s a massive undertaking and costly. This was done strictly to improve the quality of the food and beverage program there.

She works alongside Honda Center’s Executive Chef, Jo-Jo Doyle. Julie joins us to talk about what’s new for the current season including the menu in Standing “O”. Also there is a newly opened Wahoo’s Fish Taco at Honda Center. They are a new franchisee of Wahoo’s.

Slapfish Fish and ChipsWe now have a chance to catch-up with Chef Andrew Gruel of Slapfish, today’s Guest Host. Andrew will announce the name and description of the winning dish created for the opening in Newport Beach. It’s soon on the menu there.

The U.S. Department of Agriculture is considering a set of rules for organic farmed fish. Several consumer groups, though, say the recommended rules don’t go far enough to meet the strict standards of other organic foods. Chef Andrew will weigh-in on this.

Podcasts

Segment One: Show Preview with Chef Andrew Gruel (Guest Host) and Producer & Co-Host Andy Harris
Segment Two: Robert Schueller, Melissa’s, Chinese New Year Fruits & Vegetables
Segment Three: Executive Chef Eric Samaniego, Little Sparrow Café
Segment Four: Chef Philip Tessier, Team USA & The French Laundry Part One
Segment Five: Chef Philip Tessier, Team USA & The French Laundry Part Two
Segment Six: Executive Chef Jason McClain, Jonathan Club
Segment Seven: Julie Margolin, Director of Food & Beverage Services, Honda Center
Segment Eight: Slapfish Chef/Owner Andrew Gruel