Show 450, November 6, 2021: Co-Host Chef Andrew Gruel of the Slapfish Restaurant Group with “Ask the Chef”

Chef Andrew Gruel of the Slapfish Restaurant Group

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.

Veteran’s Day is Thursday, November 11th. Chef Andrew is a big supporter of the non-profit Save The Brave assisting Veterans in need. Bastards American Canteen with locations in Downey and Temecula (newly opened) is Veteran owned & operated, and also raises funds for Save The Brave. Two seasonally changing items on the Temecula menu are exclusive Slapfish creations from Chef Andrew (Surf N Turf Burger & Traditional Lobster Roll) with a portion of the proceeds benefiting Save the Brave. Chef Andrew will provide an inspirational overview.

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Show 447, October 16, 2021: Show Preview with Executive Producer & Co-Host Andy Harris

Otium, launched in late 2015 and recently reopened, is a contemporary restaurant that draws from the rich culinary heritage of Chef Timothy Hollingsworth (ex-The French Laundry.) It is designed to be a social restaurant with an open kitchen merging indoor and outdoor spaces. The restaurant’s name, Otium, has its roots in Latin, a word that is meant to emphasize a place where time can be spent on leisurely social activities.” We pull Proprietor & Chef Timothy Hollingsworth away from forming the sweet potato agnolotti in his busy kitchen for a visit.

Modernist Pizza by Nathan Myhrvold and Chef Francisco Migoya is the result of 200,000 hours of work by the incredibly talented team of culinary professionals and food scientists at Modernist Cuisine. “It’s the ultimate deep dive into one of the world’s most beloved foods. Over four years of research in the making, Modernist Pizza delivers the story of pizza as it’s never been told before. The book is the culmination of Modernist Cuisine’s findings and discoveries into the deliciously diverse world of pizza, including, for the first time, a chapter on travel.” Chef Francisco Migoya joins us pizza peel in hand.

The Gas Co is again providing a number of genuinely useful services to Chefs and Restaurateurs. The Energy Resource Center in Downey offers small group demonstrations, equipment testing and tours. The Gas Co features their “Try Before You Buy” program out of the Energy Resource Center. Their Commercial Service Techs provide maintenance tips and repair services to restaurant operators (typically at no charge.) The Gas Co. offers outreach to restaurant and foodservice operators to receive rebates on qualified gas equipment purchases. Representing SoCal Gas with an informative overview of all of these efforts is Gina Christian, Foodservice Technical Specialist and Vendor Outreach and Carmen Oliver, Customer Programs Advisor II.

Sella & Mosca winery was founded in 1899 by two Piemontese businessmen, Erminio Sella and Edgardo Mosca, revered to this day for their prominent roles in the Risorgimento (Italy’s 19th-century unification movement). It was their love of unexplored terrains that led Sella, an engineer, and Mosca, a lawyer, to venture to Sardinia and start a winery on this idyllic island. European vineyards were just starting to recover from a devastating Phylloxera infestation and Sella and Mosca had an ambitious plan to reclaim the vineyards in the area known as I Piani. Today, Sella & Mosca’s I Piani estate in Sardinia is the second largest contiguous vineyard in Italy and counts itself among the country’s most impressive wineries. Situated in the northwest corner of Sardinia, just inland from the historic port of Alghero, this 1,600-acre property with more than 1,200 acres of vines is one of the largest wine estates in Europe. Designated a DOC in 1995, Alghero is characterized by its iron-rich limestone, clay and sandy soils. In addition to the I Piani estate, Sella & Mosca also has vineyards in Sulcis DOC and Gallura DOCG.” Joining us to uncork all that is Sella & Mosca is Alfonso Gagliano, Brand Manager USA for Sella & Mosca winery.

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. First Chef Andrew previews his Ultimate Lobster Roll how-to video available on YouTube. Chef Andrew then updates us on the impact to the area fisheries of the pipeline oil spill off the coast of Huntington Beach. He’ll also provide a status report on the ongoing labor shortage in the restaurant business.

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

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Show 447, October 16, 2021: Co-Host Chef Andrew Gruel of the Slapfish Restaurant Group with “Ask the Chef”

Andrew and Lauren Gruel making the Ultimate Lobster Roll on YouTube

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.

First Chef Andrew previews his new Ultimate Lobster Roll how-to video available on You Tube. This is the initial offering in his embryonic “American Gravy” cooking tips YouTube series that Chef Andrew does with his wife, Lauren. Chef Andrew then updates us on the impact to the area fisheries of the pipeline oil spill off the coast of Huntington Beach. What’s current the situation with the spiny lobster season? He’ll also provide a status report on the ongoing labor shortage in the restaurant business.

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October 16: Timothy Hollingsworth, Modernist Pizza, SoCal Gas, Sella & Mosca

Podcasts

Segment One: Show Preview with Executive Producer & Co-Host Andy Harris
Segment Two: Executive Chef & Partner Timothy Hollingsworth, Otium, Los Angeles Part One
Segment Three: Executive Chef & Partner Timothy Hollingsworth, Otium, Los Angeles Part Two
Segment Four: Francisco Migoya, Modernist Cuisine Head Chef on Modernist Pizza Part One
Segment Five: Francisco Migoya, Modernist Cuisine Head Chef on Modernist Pizza Part Two
Segment Six: SoCal Gas’ Energy Resource Center with Gina Christian and Carmen Oliver
Segment Seven: Sella & Mosca winery (Sardinia) with Alfonso Gagliano, US Brand Manager
Segment Eight: Co-Host Chef Andrew Gruel of the Slapfish Restaurant Group with “Ask the Chef”

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

Otium, launched in late 2015 and recently reopened, is a contemporary restaurant that draws from the rich culinary heritage of Chef Timothy Hollingsworth (ex-The French Laundry.) It is designed to be a social restaurant with an open kitchen merging indoor and outdoor spaces. The restaurant’s name, Otium, has its roots in Latin, a word that is meant to emphasize a place where time can be spent on leisurely social activities.” We pull Proprietor & Chef Timothy Hollingsworth away from forming the agnolotti in his busy kitchen for a visit.

Modernist Pizza by Nathan Myhrvold and Chef Francisco Migoya is the result of 200,000 hours of work by the talented team of culinary professionals and food scientists at Modernist Cuisine. “It’s the ultimate deep dive into one of the world’s most beloved foods. Over four years of research in the making, Modernist Pizza delivers the story of pizza as it’s never been told before. The book is the culmination of Modernist Cuisine’s findings and discoveries into the deliciously diverse world of pizza, including, for the first time, a chapter on travel.” Chef Francisco Migoya joins us pizza peel in hand.

The Gas Co is again providing a number of genuinely useful services to Chefs and Restaurateurs. The Energy Resource Center in Downey offers small group demonstrations, equipment testing and tours. The Gas Co features their “Try Before You Buy” program out of the Energy Resource Center. Their Commercial Service Techs provide maintenance tips and repair services to restaurant operators (typically at no charge.) The Gas Co. offers outreach to restaurant and foodservice operators to receive rebates on qualified gas equipment purchases. Representing SoCalGas with an informative overview of all of this is Gina Christian, Foodservice Technical Specialist and Vendor Outreach and Carmen Oliver, Customer Programs Advisor II.

Sella & Mosca winery was founded in 1899 by two Piemontese businessmen, Erminio Sella and Edgardo Mosca, revered to this day for their prominent roles in the Risorgimento (Italy’s 19th-century unification movement). It was their love of unexplored terrains that led Sella, an engineer, and Mosca, a lawyer, to venture to Sardinia and start a winery on this idyllic island. European vineyards were just starting to recover from a devastating Phylloxera infestation and Sella and Mosca had an ambitious plan to reclaim the vineyards in the area known as I Piani. Today, Sella & Mosca’s I Piani estate in Sardinia is the second largest contiguous vineyard in Italy and counts itself among the country’s most impressive wineries. Situated in the northwest corner of Sardinia, just inland from the historic port of Alghero, this 1,600-acre property with more than 1,200 acres of vines is one of the largest wine estates in Europe. Designated a DOC in 1995, Alghero is characterized by its iron-rich limestone, clay and sandy soils. In addition to the I Piani estate, Sella & Mosca also has vineyards in Sulcis DOC and Gallura DOCG.” Joining us to uncork all that is Sella & Mosca is Bethany Burke, Senior Vice President, Public Relations and Corporate Communications for Taub Family Selections, the US importer.

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. First Chef Andrew previews his “Ultimate Lobster Roll” how-to video available on You Tube. Chef Andrew then updates us on the impact to the area fisheries of the pipeline oil spill off the coast of Huntington Beach. He’ll also provide a status report on the ongoing labor shortage in the restaurant business.

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

Timothy Hollingsworth of Otium

Otium, launched in late 2015 and recently reopened, is a contemporary restaurant that draws from the rich culinary heritage of Chef Timothy Hollingsworth (ex-The French Laundry.) It is designed to be a social restaurant with an open kitchen merging indoor and outdoor spaces. The restaurant’s name, Otium, has its roots in Latin, a word that is meant to emphasize a place where time can be spent on leisurely social activities.”

“Adjacent to one of Los Angeles’ most important cultural corridors — Grand Avenue — and next to its newest, most vibrant addition, the contemporary art museum, The Broad, Otium strips away the rigid formalities of dining while focusing on the quality of food, warm service, and relaxed casual ambience, paralleling the true essence of its name. The restaurant draws inspiration from the 100-year-old olive trees planted in The Broad’s adjacent Plaza by utilizing rustic cooking with wood fire and sustainable ingredients grown in the garden of the restaurant’s mezzanine.”

“Partner and Chef Timothy Hollingsworth’s 13-year history in Napa Valley, blended with his present roots as an Angeleno living in downtown Los Angeles, sets the stage for an environment of sophisticated rusticity with highly eclectic, vibrant, and seasonal flavors.”

“While working at The French Laundry under Chef Thomas Keller in 2008, Hollingsworth competed in the prestigious Bocuse d’Or USA, where he was awarded the opportunity to represent the United States at the Bocuse d’Or World Cuisine Contest—the biennial global cooking competition. In early 2009, Hollingsworth traveled to Lyon, France to compete in the prestigious event, where he placed sixth out of 24 prominent chef teams from around the world.”

“Shortly after leaving his post at The French Laundry in 2013 and traveling to stage under acclaimed European Chefs including Alain Ducasse and Gordon Ramsay, Chef Hollingsworth moved to Los Angeles to begin new ventures. In his current role and first solo project at Otium, he looks to be a mentor to the next generation of aspiring chefs.”

Chef Tim competed in the first global cooking competition series, Netflix’s 10-part “The Final Table,” released for streaming in November 2018. Hollingsworth bested 23 other prominent chefs from around the world to emerge as top toque.

Chef Timothy Hollingsworth joins us.

Francisco Migoya of Modernist Cuisine

Modernist Pizza by Nathan Myhrvold and Chef Francisco Migoya is the result of 200,000 hours of work by the talented team of culinary professionals and food scientists at Modernist Cuisine. “It’s the ultimate deep dive into one of the world’s most beloved foods. Over four years of research in the making, Modernist Pizza delivers the story of pizza as it’s never been told before. The book is the culmination of Modernist Cuisine’s findings and discoveries into the deliciously diverse world of pizza, including, for the first time, a chapter on travel.”

“Whether you’re a professional pizzaiolo or new to making pizza, Modernist Pizza is for anyone who enjoys a slice. The recipes in the book were developed using both professional and home ovens (and equipment). Filled with gorgeous photographs and helpful illustrations, you’ll find guides to help you choose gear, determine where to start with their dough recipes, and build your own pizzas.”

Modernist Pizza explores all aspects of pizza. Volumes 1 and 2 cover the science, history, fundamentals, ingredients, pizza travels, and techniques of making pizza. Volume 3 is dedicated to both traditional and innovative recipes for pizza found around the globe. A Kitchen Manuel (400 pages, wire-bound) makes the recipes portable.”

“Deep-dish pizza made with Neapolitan dough. A game-changing flavor-infused fiord di latte mozzarella. Ordinary canned soup, transformed into robust pizza sauce. The ultimate leftover slice. Backed by extensive experiments, Modernist Pizza contains new insights, techniques, and scientific knowledge that will take your pizza-making skills and creativity to the next level.”

“Francisco Migoya is the coauthor of Modernist Bread (2017) and Modernist Pizza (2021.) As head chef, he leads the Modernist Cuisine culinary team in Bellevue, Washington. An innovative pastry chef Migoya is the author of three books on his own. He has been recognized as a top US pastry chef and chocolatier.” Prior to joining the Modernist Cuisine team, Migoya was a professor at the Culinary Institute of America, where his areas of instruction included bread, viennoiserie, pastry, and culinary science.”

Chef Francisco Migoya joins us pizza peel in hand.

Gina Christian of SoCal Gas

The Gas Co is again providing a number of genuinely useful services to Chefs and Restaurateurs as the recovery continues. The Energy Resource Center in Downey offers small group demonstrations, equipment testing and tours. The Gas Co features their “Try Before You Buy” program out of the Energy Resource Center. Their Commercial Service Techs provide maintenance tips and repair services to restaurant operators (typically at no charge.) The Gas Co. offers outreach to restaurant and foodservice operators to receive rebates on qualified gas equipment purchases.

Representing SoCalGas with an informative overview of all of this is Gina Christian, Foodservice Technical Specialist and Vendor Outreach, and Carmen Oliver, Customer Programs Advisor II.

Sella & Mosca winery was founded in 1899 by two Piemontese businessmen, Erminio Sella and Edgardo Mosca, revered to this day for their prominent roles in the Risorgimento (Italy’s 19th-century unification movement). It was their love of unexplored terrains that led Sella, an engineer, and Mosca, a lawyer, to venture to Sardinia and start a winery on this idyllic island. European vineyards were just starting to recover from a devastating Phylloxera infestation and Sella and Mosca had an ambitious plan to reclaim the vineyards in the area known as I Piani.”

“Today, Sella & Mosca’s I Piani estate in Sardinia is the second largest contiguous vineyard in Italy and counts itself among the country’s most impressive wineries. Situated in the northwest corner of Sardinia, just inland from the historic port of Alghero, this 1,600-acre property with more than 1,200 acres of vines is one of the largest wine estates in Europe. Designated a DOC in 1995, Alghero is characterized by its iron-rich limestone, clay and sandy soils. In addition to the I Piani estate, Sella & Mosca also has vineyards in Sulcis DOC and Gallura DOCG.”

“As Sardinia’s foremost wine producer, Sella & Mosca is renowned for premium wines made exclusively from estate-grown grapes. In addition to native varieties such as Vermentino and Cannonau, the winery has successfully pioneered the introduction of international grape varieties, notably Cabernet Sauvignon and Sauvignon Blanc.”

“Surrounded by landscaped gardens, the estate winery features multiple tasting rooms, an expertly designed enoteca and a fascinating exhibit showcasing replicas of archaeological finds unearthed on the estate and now housed in museums.”

Joining us to uncork all that is Sella & Mosca is Alfonso Gagliano, Brand Manager USA for Sella & Mosca winery.mporter.

Andrew and Lauren Gruel making the Ultimate Lobster Roll on YouTube

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.

First Chef Andrew previews his new Ultimate Lobster Roll how-to video available on You Tube. Chef Andrew then updates us on the impact to the area fisheries of the pipeline oil spill off the coast of Huntington Beach. What’s the situation with the spiny lobster season? He’ll also provide a status report on the ongoing labor shortage in the restaurant business.

Podcasts

Segment One: Show Preview with Executive Producer & Co-Host Andy Harris
Segment Two: Executive Chef & Partner Timothy Hollingsworth, Otium, Los Angeles Part One
Segment Three: Executive Chef & Partner Timothy Hollingsworth, Otium, Los Angeles Part Two
Segment Four: Francisco Migoya, Modernist Cuisine Head Chef on Modernist Pizza Part One
Segment Five: Francisco Migoya, Modernist Cuisine Head Chef on Modernist Pizza Part Two
Segment Six: SoCal Gas’ Energy Resource Center with Gina Christian and Carmen Oliver
Segment Seven: Sella & Mosca winery (Sardinia) with Alfonso Gagliano, US Brand Manager
Segment Eight: Co-Host Chef Andrew Gruel of the Slapfish Restaurant Group with “Ask the Chef”

Show 429, June 12, 2021: Donato Poto, Partner, Providence, Hollywood Part Two

Donato Poto of Providence plus Connie and Ted's

For 16 years, Providence in Hollywood has elevated the standard of modern American seafood restaurants with exemplary service. Newly reopened for dine-in guests can again experience Chef Michael Cimarusti’s award-winning cuisine in the heart of Los Angeles, welcomed by one of L.A.’s legendary hosts, co-owner Donato Poto.

“Chef Cimarusti is completely dedicated to procuring the finest sustainable seafood—from regional coasts and international waters—and treats those ingredients with uncompromising respect and sophisticated technique. “First and foremost, what guides us here is sustainability,” Cimarusti says. “We use only wild-caught, sustainable products, mostly from American waters, and look to highlight their finest qualities.””

Providence is newly reopened for Dinner only, serving Tuesday through Saturday. Providence offers a single, extravagant multi-course tasting menu nightly. (Vegetarian and Pescatarian options are available.)

A Father’s Day reminder…On June 20th Providence’s sister restaurant, Connie & Ted’s, is open for Lunch and Dinner serving their ample all-day menu. Lunch is 11:30 a.m. to 3:00 p.m. and Dinner from 5 to 10:00 p.m. Connie & Ted’s is a casual seafood restaurant with buckets of atmosphere and providing full table service. Think fresh Maine Lobster Roll served hot or cold.

Restaurateur Donato Poto continues with us to reminisce, celebrate the 16th Anniversary and look to the future.

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Show 254, December 30, 2017: Co-Host Chef Andrew Gruel, Slapfish Restaurant Group

Andy Harris and Andrew Gruel at the Fifth Anniversary of the SoCal Restaurant ShowOur dynamic Co-Host, Chef Andrew Gruel, connects from Park City, Utah where he has just debuted the third Slapfish in Utah. For Friday’s opening festivities the first 100 guests in line were treated to a full menu-sized Lobster Roll. Happy Holidays, indeed…

Chef Andrew will share (and explain) some important hospitality business trends he sees for 2018. Where is fine-dining now headed? What impact will the California increase in minimum wage have of the hospitality industry?

This is Part 2 of his intriguing conversation continued from last week.

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Show 239, September 2, 2017: Chef Andrew Gruel, Founder of Slapfish, Two Birds & Butterleaf

Andrew and William GruelWe’re delighted to welcome our Co-Host, Chef Andrew Gruel, back to the show (in-studio) after his recent global travels. Chef Andrew is discussing the benefit he’s hosting at the original Huntington Beach Slapfish location on Beach Blvd. for all of September in support of Bracken’s Kitchen.

Two ways to contribute to raising money for Chef Bill Bracken to buy his vitally needed 2nd food truck. For the month of September Slapfish Huntington Beach will donate 50 per cent of the sales of their “Sweet Pow Shrimp & Lobster Bowl” to Bracken’s Kitchen. Second option is to donate $10 to Bracken’s Kitchen and be rewarded with a free lobster roll (a $22 value menu item.)

Also on the menu is a discussion of shrimp. When you’re buying shrimp as “fresh” is that really the case? Is there anything wrong with enjoying shrimp that has been previously frozen and then properly thawed for sale in the fish case? (Typically domestic shrimp is IQF frozen on the fishing boat or dock to preserve freshness.)

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Show 117, April 11, 2015: Executive Chef Andrew Gruel, Slapfish

Andrew GruelFinally a chance to chat with our patient Guest Host Chef Andrew Gruel of Slapfish. He really knows seafood.

Chef Andrew will share some useful tips about selecting and preparing lobster. It’s easier to enjoy than its reputation. Chef Andrew will also advise us on what parts of the lobster are best for use in some familiar dishes. This is the continuation of a conversation Chef Andrew started last week.

Lobster Rolls are appearing on a lot of restaurant menus. Everyone, of course, has the “best.” Chef Andrew will give us some background on this delicacy. He grew up on the East Coast where this craveable sandwich originated.

FYI’s new original series, “Say It To My Face!,” gives chefs and restaurant owners a chance to redeem themselves before their toughest online critics. Chef Andrew Gruel is the mentor chef / co-host along with Anthony Dispensa (Chef Andrew’s West Coast Director of Operations for Slapfish.) Fifteen hour-long episodes are set to premiere on Saturday, May 9th .

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Show 86, August 30, 2014: Cooking Channel’s Chef Nadia G. Continues…

Nadia GiosiaCooking Channel’s breakout star Nadia G. (chef-comedienne) continues for a second segment.

“Nadia G. rocked your kitchen, now it’s time to rock your city! We’re hitting the road, G-style.” The first city visited for Bite This was Los Angeles.

“First up : Badmaash – An outrageous Indian-fusion Poutine with Chicken Tikka at this downright bad ass downtown gastropub.”

“Next up, the freshest and tastiest Lobster Roll you can find West of the Rockies at Blue Plate Oysterette in Santa Monica.”

“Finally, the G and the crew is off to Father’s Office where they’ll meet Chef Sang Yoon and taste the Office Burger – a burger so good that it was names “best burger in the world.” Just don’t make the mistake of asking Chef Sang for ketchup with your Office Burger.

PSST. Insider info : They’ll also unveil for the first time EVER Sang Yoon’s latest tasty creation : The Patricia Melt.”

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August 30: Kedric Francis, Shirley Chung, Wing Lam, The Palm, Nadia G, Brad A. Johnson, Haven Gastropub

Podcasts

Segment One: Guest Host Kedric Francis and Producer & Co-Host Andy Harris preview the show
Segment Two: Executive Chef Shirley Chung of TWENTY Eight
Segment Three: Wing Lam, Wahoo’s Fish Taco
Segment Four: Bruce Bozzi, Jr., of the Palm
Segment Five: Cooking Channel’s Chef Nadia G. Part One
Segment Six: Cooking Channel’s Chef Nadia G. Part Two
Segment Seven: Brad A. Johnson, Restaurant Critic, Orange County and Los Angeles Registers
Segment Eight: Executive Chef Greg Daniels, Haven Gastropub and Provisions, Orange

Kedric Francis and Andy HarrisGuest Host Kedric Francis of The Orange County Register Magazine & Coast Orange County Magazine and Producer Andy Harris preview the show.

The always debonair Kedric Francis, our dashing man about Orange County, is the Executive Editor of both publications.

You’ll remember the always opinionated Chef Shirley Chung (Las Vegas – based) as a finalist in Season 11 of Bravo’s “Top Chef.” She is opening a modern Chinese restaurant in Irvine at the end of September.

It’s the Orange International Street Fair in Old Towne Orange this Labor Day Weekend. In the center of the action in a restored bungalow on W. Chapman is Wahoo’s Fish Taco. Co-founder Wing Lam joins us to discuss what’s new at Wahoo’s.

The Palm Restaurant, known for classic steakhouse fare, has been an institution in West Hollywood since its launch in 1975. That location is closing at the end of September. In early November a new, 6,000 square foot Palm will begin welcoming guests in Beverly Hills.

Chef-comedienne Nadia G. is widely known as the creator and host of “Nadia G’s Bitchin’ Kitchen,” a brand defining series for Cooking Channel and the first ever online show to successfully transition from the internet to primetime. Her new primetime Cooking Channel series is “Bite This.” The always unpredictable Nadia G. is our guest.

Brad A. Johnson is the James Beard award-winning restaurant critic for both the Orange County Register and the Los Angeles Register. Brad is back with us this week to talk about sushi and his favorites in both Los Angeles and Orange Counties. He’ll also preview an intriguing piece he’s writing for the Orange County Register Magazine on the new wave of Italian restaurants.

Five years ago Haven Gastropub opened on S. Glassell St. in Old Towne Orange during the Orange International Street Festival. That Festival attracts some 500,000 guests for the three-days. Executive Chef Greg Daniels is with us to talk about their five-year anniversary.

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

Shirley ChungYou’ll remember the always opinionated Chef Shirley Chung (Las Vegas – based) as a finalist in Season 11 of Bravo’s “Top Chef.”

Prior to her ride to fame on “Top Chef” she held the Executive Chef position at China Poblano by Jose Andres at The Cosmopolitan.

Chef Shirley is opening a modern Chinese restaurant in Irvine at the end of September. “I like my cuisine to tell a story,” commented Chef Shirley, who has developed the innovative menu of sharable plates for TWENTY EIGHT. “My inspiration for this menu is reflective of my childhood years in Beijing, my past experiences, and my travels, all of which have inspired me to push the envelope.”

“In addition to the menu of modern Chinese specialties, diners can look forward to an enticing Dim Sum and Small Plates menu, a full bar with a focus on craft cocktails, and private dining options for both large and small gatherings.”

Wing Lam of Wahoo's Fish TacosIt’s the Orange International Street Fair in Old Towne Orange this Labor Day Weekend. In the center of the action on W. Chapman is Wahoo’s Fish Taco. Co-founder Wing Lam joins us to discuss what’s new at Wahoo’s.

Raymond Martin is the new executive chef for Wahoo’s. New on the menu are Street Tacos, a Kale Kai Salad, and Wahoo’s Wings.

Opening soon is a long-in-the-works Wahoo’s location at Honda Center.

The Palm Beverly HillsThe iconic Palm Restaurant in West Hollywood will close and lock its doors for the last time on September 30th after almost 40 years. The better news is that their new 6,000 square foot restaurant seating 185 guests will debut at in Beverly Hills at 267 N. Canon Dr. in early November.

“Serving its classic steakhouse cuisine and generous “Palm-size” portions since 1975, The Palm in West Hollywood is equally famous for the caricatures of its celebrity customers and the entertainment industry power players that adorn its walls.”

“This Palm has been here for almost 40 years, and while we are sad to leave our home on Santa Monica Blvd., we are excited to be opening a new Palm just a few minutes away in Beverly Hills,” said Bruce Bozzi, Jr., great-grandson of Pio Bozzi, who, with John Ganzi, co-founded The Palm in 1926. “Through four generations, we have followed a simple recipe for success that focuses on making our guests feel that they belong at The Palm. We look forward to continuing that tradition in our new location.”

Nadia GChef-comedienne Nadia G. is widely known as the creator and host of Nadia G’s Bitchin’ Kitchen,” a brand defining series for Cooking Channel and the first ever online show to successfully transition from the internet to primetime. She also hosts an original online design series, “Sick Kitchens,” and is the author of two bestselling cookbooks.

Her new primetime Cooking Channel series is Bite This.” It’s a fusion of food, travel and comedy following Nadia as she travels the nation featuring the coolest chefs and finding hidden gems and signature flavors in each city – from Los Angeles to Harlem and the Bronx, to Louisville to Nashville, Chicago and more.

The always unpredictable Nadia G. is our guest.

“Nadia G. rocked your kitchen, now it’s time to rock your city! We’re hitting the road, G-style.” The first city visited for “Bite This” was Los Angeles.

“First up : Badmaash – An outrageous Indian-fusion Poutine with Chicken Tikka at this downright bad ass downtown gastropub.”

“Next up, the freshest and tastiest Lobster Roll you can find West of the Rockies at Blue Plate Oysterette in Santa Monica.”

“Finally, the G and the crew is off to Father’s Office where they’ll meet Chef Sang Yoon and taste the Office Burger – a burger so good that it was names “best burger in the world.” PSST. Insider info : They’ll also unveil for the first time EVER Sang Yoon’s latest tasty creation : The Patricia Melt.”

Photography by Brad A JohnsonBrad A. Johnson is the James Beard award-winning restaurant critic for both the Orange County Register and the Los Angeles Register.

Brad is back with us this week to discuss sushi and his favorites places to enjoy the preparation in both Los Angeles and Orange Counties. He’ll also preview an intriguing piece he’s writing for the Orange County Register Magazine on the new wave of Italian restaurants.

Greg Daniels of Haven GastropubFive years ago Haven Gastropub opened on S. Glassell St. in Old Towne Orange during the Orange International Street Festival. That Festival attracts some 500,000 guests for the three-days. Executive Chef Greg Daniels is with us to talk about their five-year anniversary.

Thursday, September 4th marks the actual 5-Year anniversary. Within minutes of the original opening guests were 3-deep at the long bar. It hasn’t stopped…

On Thursday, September 4th Haven Gastropub will be celebrating with one of their most impressive line-ups of craft beers on tap to date. There will be specials on signature items throughout the day. ($5 Haven Burgers, anyone ?).

Podcasts

Segment One: Guest Host Kedric Francis and Producer & Co-Host Andy Harris preview the show
Segment Two: Executive Chef Shirley Chung of TWENTY Eight
Segment Three: Wing Lam, Wahoo’s Fish Taco
Segment Four: Bruce Bozzi, Jr., of the Palm
Segment Five: Cooking Channel’s Chef Nadia G. Part One
Segment Six: Cooking Channel’s Chef Nadia G. Part Two
Segment Seven: Brad A. Johnson, Restaurant Critic, Orange County and Los Angeles Registers
Segment Eight: Executive Chef Greg Daniels, Haven Gastropub and Provisions, Orange