Show 301, December 8, 2018: Show Preview with Co-Host Andy Harris

Now an irresistible preview of Saturday’s sinfully delicious show. We’re in the true Holiday spirit…It’s not, with profuse apologies, for dieters. If we’re successful we will always leave you incredibly hungry and thirsty. In our case, and upon careful reflection, that’s probably a pretty good thing…

What are the “Top 10” Specialty Produce items in 2018? What’s sprouting on the horizon for 2019? All will be revealed by our enthusiastic resident produce authority, Robert Schueller of Melissa’s.We respectfully refer to him as The Prince of Produce.

Chef Brian Huskey’s modest Tackle Box (Local Grub Shack,) located on the beach in Corona del Mar, is known for serving fine-dining cuisine out of a beach shack. Chef Brian has recently gone up-market with a more ambitious Tackle Box located at SoCo in Costa Mesa. We’ll reel Chef Brian in for an update.

You would not expect to find an incredible artisan bakery which also serves popular word-of-mouth breakfast and lunch (extraordinary sandwiches) in the small town of Los Alamos in Santa Barbara County just off the 101 Freeway. Bob’s Well Bread Bakery and Café delightfully defies expectations. We’re on the rise with Proprietor / Boulanger Bob Oswaks.

Yes, The Holidays and Craft Beer do pair together well. At Holiday time there are a number of seasonal Holiday pours available for the quaffing. For the best in holiday cheer we’re joined by our brewing authorities from Golden Road Brewing – Brewmaster Victor Novak and Anaheim Head Brewer Steven Torres.

A great way to be introduced to the foods of a new area is to partake of the highest rated food walking tour of that neighborhood. Beach City Food Tours has been doing just that very successfully in Long Beach for the last couple of years. They have just added the irresistible East Village Craft Cocktail Tour. Proprietress Layla Ali-Ahmad joins us with all the details of what’s on the menu.

Ryan Wilson, an accomplished chef, is part of the fourth generation of proud Frank / Van de Kamp family ownership of Lawry’s Restaurants, Inc. Most recently he served as Vice President and Corporate Executive Chef but recently transitioned to an expanded position with Lawry’s Restaurants looking to the future. We’ll talk to Ryan about the 80thAnniversary of Lawry’s The Prime Rib in Beverly Hills this year as well as his new, expanded responsibilities.

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

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Show 301, December 8, 2018: Ryan Wilson, Lawry’s Restaurants, Inc. Part One

Ryan Wilson

Ryan Wilson, an accomplished chef, is part of the fourth generation of proud Frank / Van de Kamp family ownership of Lawry’s Restaurants, Inc. Most recently he served a s Vice President and Corporate Executive Chef but recently transitioned to an expanded position with Lawry’s Restaurants.

Ten years ago when he started with Lawry’s his first project was developing (with his colleagues) the uber successful SideDoor in Corona del Mar adjacent to Five Crowns.

We’ll talk to Ryan about the 80th Anniversary of Lawry’s The Prime Rib in Beverly Hills this year as well as his new, expanded responsibilities.

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December 8: Melissa’s World Variety Produce, Brian Huskey, Bob’s Well Bread, Golden Road Brewing, Beach City Food Tours, Lawry’s Restaurants

Segment One: Show Preview with Co-Host Andy Harris
Segment Two: Robert Schueller, Melissa’s World Variety Produce’s “Prince of Produce”
Segment Three: Chef Brian Huskey, Tackle Box, SoCo, Costa Mesa
Segment Four: Bob Oswaks, Proprietor / Boulanger, Bob’s Well Bread Bakery, Los Alamos
Segment Five: Golden Road Brewing’s Brewmaster Victor Novak and Steven Torres (Anaheim Head Brewer)
Segment Six: Layla Ali-Ahmad, Beach City Food Tours’ East Village Cocktail Tour
Segment Seven: Ryan Wilson, Lawry’s Restaurants, Inc. Part One
Segment Eight: Ryan Wilson, Lawry’s Restaurants, Inc. Part Two

Now an irresistible preview of this Saturday’s sinfully delicious show. We’re in the true Holiday spirit…It’s not, with profuse apologies, for dieters. If we’re successful we will always leave you incredibly hungry and thirsty. In our case, and upon careful reflection, that’s probably a pretty good thing…

What are the “Top 10” Specialty Produce items in 2018? What’s sprouting on the horizon for 2019? All will be revealed by our enthusiastic resident produce authority, Robert Schueller of Melissa’s.We respectfully refer to him as The Prince of Produce.

Chef Brian Huskey’smodest Tackle Box (Local Grub Shack,) located on the beach in Corona del Mar, is known for serving fine-dining cuisine out of a beach shack. Chef Brian has recently gone up-market with a more ambitious Tackle Box located at SoCo in Costa Mesa. We’ll reel Chef Brian in for an update.

You would not expect to find an incredible artisan bakery which also serves ardent word-of-mouth breakfast and lunch (extraordinary sandwiches) in the small town of Los Alamos in Santa Barbara County just off the 101 Freeway. Bob’s Well Bread Bakery and Café delightfully defies expectations. We’re on the rise with Proprietor/ Boulanger Bob Oswaks.

Yes, The Holidays and Craft Beer do pair together well. At Holiday time there are a number of seasonal Holiday pours available for the quaffing. For the best in holiday cheer we’re joined by our brewing authorities from Golden Road Brewing –Brewmaster Victor Novak and Anaheim Head Brewer Steven Torres.

A great way to be introduced to the foods of a new area is to partake of the highest rated food walking tour of that neighborhood. Beach City Food Tours has been doing that very successfully in Long Beach for the last couple of years. They have just added the irresistible East Village Craft Cocktail Tour. Proprietress Layla Ali-Ahmad joins us with all the details of what’s on the menu.

Ryan Wilson, an accomplished chef, is part of the fourth generation of proud Frank / Van de Kamp family ownership of Lawry’s Restaurants, Inc. Most recently he served as Vice President and Corporate Executive Chef but recently transitioned to an expanded position with Lawry’s Restaurants. We’ll talk to Ryan about the 80th Anniversary of Lawry’s The Prime Rib in Beverly Hills this year as well as his new, expanded responsibilities.

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

Melissa's Robert Schueller at the SoCal Restaurant Show 5th Anniversary

What are the “Top 10” Specialty Produce items in 2018? What’s sprouting on the horizon for 2019? We’ll tease that Jackfruit was the tenth most popular specialty produce item for 2018 based on sales.

All will be revealed by our enthusiastic resident produce authority, Robert Schueller of Melissa’s.We respectfully refer to him as The Prince of Produce.

Brian Huskey

Chef Brian Huskey’s modest Tackle Box (Local Grub Shack,) located on the beach in Corona del Mar, is known for serving fine-dining cuisine out of a beach shack. Chef Brian has recently gone up-market with a more ambitious Tackle Box located at SoCo in Costa Mesa. It’s Breakfast, Lunch, Dinner and Weekend Brunch.

“Tackle Box is the epicenter of fresh honest food. As a local grub shack, we provide our community with quick, simple, and unique flavors that appeal to the masses. We are inspired by local and sustainable purveyors in delivering the best quality product. Tackle Box is an interpretation of community through food, and we are here to share our everyday catch with you.”

“Huskey is a native of Pasadena, California. After attending and studying Economics at UCLA, where he had his first job as a short order cook at The Grove, Brian moved to San Francisco to get his formal culinary education at California Culinary Academy (CCA).”

“After CCA, Brian went on a culinary journey, traveling to places as far as the Caribbean – but eventually landing back in Los Angeles.” 

“Brian has been able to travel and cultivate his culinary voice by learning how to incorporate Asian, French, Peruvian and Californian influences into his food.”

Brian previously competed on BRAVO’s nationally acclaimed and Emmy-winning TV show, Top Chef Season 11: New Orleans, where he had a national audience of foodies each week to showcase his culinary talent. He cooked his way through the difficult Season to finish as the Number 5 Cheftestant.

We’ll reel Chef Brian in for an update.

Bob Oswaks

You would not expect to find an incredible artisan bakery which also serves popular word-of-mouth breakfast and lunch (extraordinary sandwiches) in the small town of Los Alamos in the heart of Santa Ynez wine country located just off the 101 Freeway. Bob’s Well Bread Bakery and Café delightfully defies expectations.

Unusually there are two cottages (“The Cottages”) available for guests on the Bob’s Well Bread property.

“Bob’s Well Bread was started by an entertainment executive-turned-baker who was looking for some balance in his life, and found a passion and a new calling that was both delightful and unexpected.  “When you make something naturally, and with your hands, there’s a magic to it.  If you’re eating a loaf of our bread, or drinking a bottle of our local wine, and you know that someone put in the time to make it by hand, there is just this personal connection.  It may not change the way it tastes, but it changes your experience, and that is what everyone wants—the experience.”

Bob and Jane Oswaks designed Bob’s Well Bread out of an old 1920’s gas station historic Los Alamos, opening their doors on August 1,2014.  They pride themselves on the finest ingredients, sourced locally and seasonally, in all of their products, including Jane’s house made jams, marmalades, marshmallows and gluten-free specialties.”  

“Using natural fermentation for yeast and allowing the dough to rise slowly, Bob’s Well Bread makes artisan breads by hand in small batches, in a custom-built stone deck oven.”

We’re on the rise with Proprietor/ Boulanger Bob Oswaks.

Victor Novak and Steven Torres

Yes, The Holidays and Craft Beer do pair together well. At Holiday time there are a number of seasonal Holiday pours available for the quaffing.

Would you believe there is a trending new style of craft beer that tastes like Sparkling Wine? This festive pour is a Brut IPA. We’ll get the effervescent details.

For the best in holiday cheer we’re joined by our brewing authorities from Golden Road Brewing– Brewmaster Victor Novak and Anaheim Head Brewer Steven Torres.

Layla Ali Ahmad

A great way to be introduced to the foods of a new area is to partake of the highest rated food walking tour of that neighborhood. Beach City Food Tours has been doing that very successfully in Long Beach for the last couple of years.

They have just added the irresistible East Village Craft Cocktail Tour highlighting five thirst-quenching stops over the three-hour guided expedition.

It’s a carefully selected mélange of farm-to-table libations, Whiskey-centric craft cocktails, cider & mead and tequila and mezcal creations. There are also tasty small bar bites on the menu to be enjoyed along the way.

“Sip your way through Downtown Long Beach’s favorite watering holes, while learning about the City’s growing craft cocktail movement.”

Proprietress Layla Ali-Ahmad joins us with all the details of what’s on the menu.

Ryan Wilson

Ryan Wilson, an accomplished chef, is part of the fourth generation of proud Frank / Van de Kamp family ownership of Lawry’s Restaurants, Inc. Most recently he served a s Vice President and Corporate Executive Chef but recently transitioned to an expanded position with Lawry’s Restaurants. We’ll talk to Ryan about the 80th Anniversary of Lawry’s The Prime Rib in Beverly Hills this year as well as his new, expanded responsibilities.

With a new Stanford Graduate School of Business Master of Sciencein Management for Experienced Leaders degree Ryan has transitioned into the new post as Chief Marketing and Strategy Officer.

Segment One: Show Preview with Co-Host Andy Harris
Segment Two: Robert Schueller, Melissa’s World Variety Produce’s “Prince of Produce”
Segment Three: Chef Brian Huskey, Tackle Box, SoCo, Costa Mesa
Segment Four: Bob Oswaks, Proprietor / Boulanger, Bob’s Well Bread Bakery, Los Alamos
Segment Five: Golden Road Brewing’s Brewmaster Victor Novak and Steven Torres (Anaheim Head Brewer)
Segment Six: Layla Ali-Ahmad, Beach City Food Tours’ East Village Cocktail Tour
Segment Seven: Ryan Wilson, Lawry’s Restaurants, Inc. Part One
Segment Eight: Ryan Wilson, Lawry’s Restaurants, Inc. Part Two

Show 253, December 23, 2017: Sports Historian Todd Erickson, Lawry’s 62nd Beef Bowl

Road to the Rose Bowl 50 Years of Lawry's Beef BowlLawry’s Beef Bowl is college football’s most celebrated bowl game tradition. Each year since its inception prior to the 1957 Rose Bowl Game, Lawry’s The Prime Rib in Beverly Hills has honored the players and coaches of each Rose Bowl‐bound team for their gridiron achievements. This is the 61st year of Lawry’s proud association with The Granddaddy of Them All.®

 

Lawry’s Beef Bowl historian Todd Erickson is our guest. He actually authored the coffee table book (with 450 photos) on the official history of Lawry’s Beef Bowl, Road to the Rose Bowl: 50 Years of Lawry’s Beef Bowl.

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Show 203, December 24, 2016: Lawry’s Beef Bowl with College Football Historian Todd Erickson & Tim Tessalone, Sports Information Director, USC

Road to the Rose Bowl 50 Years of Lawry's Beef BowlThere is a great tradition associated with the annual Rose Bowl Game and it’s not held in Pasadena. It’s the iconic Lawry’s Beef Bowl, now in its 61st year, hosted at Lawry’s the Prime Rib in Beverly Hills. The gridiron guests this year (on separate nights) are the USC Trojans and the Penn State Nittany Lions.

USC will be celebrating their 22nd appearance in Lawry’s Beef Bowl on December 29th, a Beef Bowl record for number of appearances!

The Tournament of Roses – Lawry’s partnership was the first of its kind in college football. It claims the distinction of being the longest running sponsor partnership in bowl game history.

Football Historian Todd Erickson wrote the book on Lawry’s Beef Bowl (Road To The Rose Bowl: 50 Years of Lawry’s Beef Bowl) and is our guest along with long-time USC Sports Information Director Tim Tessalone.

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Show 200, December 3, 2016: Ryan Wilson, Vice President and Executive Chef for Lawry’s Restaurants, Inc.

Ryan WilsonRyan Wilson is the Vice President and Executive Chef for Lawry’s Restaurants, Inc. the parent company of SideDoor and Five Crowns. He represents the 4th generation of Frank/Van de Kamp Family ownership.

Before pursuing his culinary ambitions around the world, Ryan grew up creating dishes for his mother and sister. He officially stepped into the family business in 2002 as the prep cook at the Tam O’Shanter and later transitioned to the Five Crowns kitchen as a line cook.

After following culinary opportunities outside the Lawry’s realm, he returned as the opening chef for The Prime Rib restaurants in China and Japan. Stateside, he served as opening chef for Lawry’s Carvery at L.A. Live and in 2008 returned to the Tam O’Shanter as Executive Chef.

During his time at the Tam O’Shanter, Ryan worked closely on the concept and execution for SideDoor in Corona del Mar and later became the Executive Chef for both SideDoor and Five Crowns. In 2014, Ryan assisted in opening the SideDoor gastropub in Chicago and remains focused on providing the highest quality food service available through his corporate and operational roles.

Chef Ryan’s responsibilities have grown to include the operational oversight of the six licensed Lawry’s Prime Rib locations in Asia and the future growth of Lawry’s international and domestic portfolio.

Executive Chef Ryan Wilson is our guest.

 

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Show 153, January 2, 2016: Elika Sadeghi, ESPNU’s “College Football Daily” – Post Game on Lawry’s Beef Bowl

Elika SadeghiThe 60th Lawry’s Beef Bowl is in the record books. The 2 collegiate gridiron competitors this year were The University of Iowa and Stanford University. It’s staged over two nights at Lawry’s The Prime Rib in Beverly Hills with great red carpet fanfare. The 98th Rose Queen (Queen Erika Winter) and her royal court are escorted into the dining room on the arms of uniformed California Highway Patrolmen. “KTLA Morning News” weather guy, Mark Kriski was the MC.

ESPNU personality, Elika Sadeghi (College Football Daily), joins us with her opinionated take on Lawry’s Beef Bowl. She was there on the sidelines for this celebrated pre-Rose Bowl game tradition. She even has a time-lapse video of her meal posted on YouTube.

It’s not a competition per se but rumor has it that the University of Iowa edged out Stanford University in the dining room. Different outcome, of course, on the field for the Rose Bowl Game. Ouch…! Elika also shares some musings on the results of The Rose Bowl.

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Show 152, December 26, 2015: Lawry’s Beef Bowl – a 60 Year Tradition

http://www.amazon.com/Road-Rose-Bowl-Years-Lawrys/dp/1596370343The Rose Bowl arguably has the richest history of all the college bowl games. It is affectionately known as “The Granddaddy of Them All” for good reason. Celebrating its 60th year as part of The Tournament of Roses and the Rose Bowl Game is the famous Lawry’s Beef Bowl.

Lawry’s Beef Bowl is college football’s most celebrated pre-game bowl tradition. Each year since its inception prior to the 1957 Rose Bowl Game, Lawry’s The Prime Rib in Beverly Hills has honored the players and coaches of each Rose Bowl bound team for their gridiron achievements. This year’s events feature the University of Iowa and Stanford University.

Lawry’s Beef Bowl was the inspired creation of Richard N. Frank, Chairman of Lawry’s Restaurants, Inc. and 2005 Rose Bowl Hall of Fame Inductee. Mr. Frank passed away earlier this year. He was a huge college football fan attending his first Rose Bowl in 1931. Over the many years since he only missed attending a mere handful of games.

Our guests are the long time organizer (24 years) of the two companion events for Lawry’s, Colleen Donatucci, and Todd Erickson, the author of Road to the Rose Bowl – 50 Years of Lawry’s Beef Bowl. Bring on the silver cart and the carvers…

 

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Show 52, December 14, 2013: Kedric Francis, Executive Editor of Coast Magazine and The Orange County Register Magazine Continues…

Ritz Restaurant and GardenKedric was recently at The Ritz Restaurant & Garden’s long-running annual holiday party fund-raiser (“Christmas at the Ritz”) in Newport Center benefiting Chapman University which was a bit bittersweet. Their lease is up and this is the last “Christmas at The Ritz” at the original location dating to 1977. The Ritz was established by the late Hans Prager, the former executive chef at both Lawry’s The Prime Rib and the fabled Scandia on The Sunset Strip in West Hollywood.

There was some good news. It’s not final yet but it looks like The Ritz has found a new location in the area to relocate when they need to vacate their current home early next year. Their long-time landlord has already granted them a couple of extensions. The only glitch is that The Ritz will disappear for at least a year while the new space is remodeled. Most of the long-time employees will need to find work and perhaps move on permanently. Stay tuned…

Hard Rock Hotel Palm SpringsThe Hard Rock Hotel in Palm Springs is newly opened and Kedric had a chance to see the property a few weeks ago. It’s located in the heart of Downtown Palm Springs near the Indian Casino. Kedric observed there in now lots to do for twentysomethings and thirtysomethings in Palm Springs these days, including a vibrant nightlife.

Kedric also previewed some luxury resorts opening next year in French Polynesia, Bali and the Maldives. That’s the life…

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Show 39, August 17, 2013: Gina Doyle, General Manager of Lawry’s The Prime Rib in Beverly Hills

Gina Doyle of Lawty's The Prime RibLawry’s The Prime Rib is celebrating the 75th Anniversary of the original restaurant on Restaurant Row in Beverly Hills this year. Gina Doyle, the General Manager, was with us to talk about this memorable landmark operation that is still proudly family-owned.

Gina has the honor of being the first female GM in the company at The Tam O’Shanter Inn and now at the flagship Lawry’s The Prime Rib in Beverly Hills. All of the employees at the restaurants are known as co-workers but Gina started as a server at Lawry’s.

Change at Lawry’s doesn’t come easily, or taken lightly, but a new menu item was introduced this month. It’s the first new entrée in some two decades! It’s a grilled Lawry’s Ribeye Steak! Every Ribeye is grilled to order. The steak is served with Scallop Potatoes and Crispy Fried Onions.

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