Show 469, April 9, 2022: Daniel Perez, General Manager, Mason Bar and Kitchen, Arroyo Grande, CA

Daniel Lopez of Mason Bar and Kitchen in Arroyo Grande

“The Village of Arroyo Grande’s Mason Bar and Kitchen is a country-chic restaurant with a full bar, 20 beers on tap, 17 wines by the glass, extensive bottle wine list and premium spirits, paired with creative food in a relaxed setting. It’s an inviting restaurant offering farm-fresh local cuisine in a family-friendly environment.”

“For guests seeking a more festive experience, you’ll find their adjacent award-winning bar is the perfect spot to gather with friends and sample an inspired selection of wine, beer, and unique hand-crafted cocktails.” Mason Bar and Kitchen serves Lunch and Dinner 7-days with Brunch on Saturdays and Sundays.

“Mason sources their food from local, organic farms with a large selection of local artisan products from fresh produce to the highest quality proteins. They are firm in their commitment to always offer the freshest, non-GMO, antibiotic-free, responsibly harvested, and sustainable local organic produce, products, and proteins available.” Dinner menu highlights include Lobster Dogs with cold water lobster tail meat, carnival batter and creole remoulade, and a 14 oz. bone-in Kurobuta Pork Chop. The selection of steaks ranges from an 8 oz. Flat Iron to a 14 oz. Boneless Ribeye.

General Manager Daniel Perez joins us with all the details of what’s on the menu at Mason Bar and Kitchen.

Play

Show 449, October 30, 2021: Show Preview with Executive Producer & Co-Host Andy Harris

Happy Halloween. As always we’re all “treats” with absolutely no tricks on the “SoCal Restaurant Show.”

Anne Marie Panoringan is Voice of OC’s well-informed food columnist. She reports industry news, current events and trends. Anne Marie joins us in-studio talking about her just concluded cruise of the Western Caribbean on Royal Caribbean’s Symphony of the Seas with a focus on the expansive variety of food & beverage offerings. We’ll also get a tantalizing preview of Anne Marie’s next Voice of OC column which publishes on Thursday, November 4th. Anne Marie profiles local, veteran-owned restaurants in anticipation of Veterans Day including a Long Beach discovery in a bit of an unexpected location.

“From the creator of Clean Eating Kitchen, Registered Dietarian Nutritionist Michelle Dudash presents The Low-Carb Mediterranean Cookbook with simple, plant-focused recipes for lifelong health. “The Mediterranean diet holds the top rank for being easy to follow and delivering proven results for improved heart health and blood sugar management, decreased risk of cancer, and increased longevity. This cookbook combines the best aspects of the Mediterranean diet with more than 100 nutritious recipes that help the whole family eat clean including 60 meals that can be prepared in 30-minutes or less.” Michelle Dudash is our guest with tongs at the ready.

To the best of our knowledge Ryan Kraemer at The Bungalow Kitchen in Long Beach at 2nd & PCH is the only Certified Sommelier in Long Beach actually on the floor interacting with guests. He is a Certified Sommelier with over 15 years of experience in hospitality. Ryan’s specialty is creating (in concert with The Bungalow’s culinary team) extraordinary custom food and wine-pairing experiences for his guests at all levels of wine knowledge. Ryan has just returned from St. Louis where he took the intensive, 3-day exam for the Advanced Sommelier designation from the Court of Master Sommeliers. Ryan joins us to uncork that experience and talk about the elevated beverage program at The Bungalow Kitchen.

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. Lobster prices have gone sky high. Chef Andrew provides his informed perspective on this as well as insight on the increases in fresh seafood pricing in general.

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

Play

Show 449, October 30, 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. 

Lobster prices have gone sky high. Chef Andrew provides his informed perspective on this as well as insight on the increases in fresh seafood pricing in general. He shares the best value in seafood right now is domestic flash frozen product. It’s almost indistinguishable from fresh product when properly prepared and has the added benefit of being sustainable.

Play

October 30: Anne Marie Panoringan, Michelle Dudash, Bungalow Kitchen

Podcasts

Segment One: Show Preview with Executive Producer & Co-Host Andy Harris
Segment Two: Anne Marie Panoringan, Food Columnist, Voice of OC Part One
Segment Three: Anne Marie Panoringan, Food Columnist, Voice of OC Part Two
Segment Four: Clean Eating Kitchen’s Michelle Dudash, Registered Dietarian Nutritionist – The Low-Carb Mediterranean Cookbook Part One
Segment Five: Clean Eating Kitchen’s Michelle Dudash, Registered Dietarian Nutritionist – The Low-Carb Mediterranean Cookbook Part Two
Segment Six: Ryan Kraemer, Sommelier, The Bungalow Kitchen, Long Beach Part One
Segment Seven: Ryan Kraemer, Sommelier, The Bungalow Kitchen, Long Beach Part Two
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.

Anne Marie Panoringan is Voice of OC’s well-informed food columnist. She reports industry news, current events and trends. Anne Marie joins us in-studio talking about her just concluded cruise of the Western Caribbean on Royal Caribbean’s Symphony of the Seas with a focus on the expansive variety of food & beverage offerings. She also talks about the disappearing Food Trucks in the OC and the impact of the recent oil pipeline leak on sourcing local seafood. We’ll lastly get a tantalizing preview of Anne Marie’s next Voice of OC column which publishes on Thursday, November 4th. Anne Marie profiles local, veteran-owned restaurants in anticipation of Veterans Day.

“From the creator of Clean Eating Kitchen, Registered Dietarian Nutritionist Michelle Dudash presents The Low-Carb Mediterranean Cookbook with simple, plant-focused recipes for lifelong health.”

“The Mediterranean diet holds the top rank for being easy to follow and delivering proven results for improved heart health and blood sugar management, decreased risk of cancer, and increased longevity. This cookbook combines the best aspects of the Mediterranean diet with more than 100 nutritious recipes that help the whole family eat clean including 60 meals that can be prepared in 30-minutes or less.” Michelle Dudash is our guest with tongs at the ready.

To the best of our knowledge Ryan Kraemer at The Bungalow Kitchen in Long Beach at 2nd & PCH is the only Certified Sommelier in Long Beach actually on the floor interacting with guests. He is a Certified Sommelier with over 15 years of experience in hospitality. Ryan’s specialty is creating (in concert with The Bungalow’s culinary team) extraordinary custom food and wine-pairing experiences for his guests at all levels of wine knowledge. Ryan has just returned from St. Louis where he took the intensive, 3-day exam for the Advanced Sommelier designation from the Court of Master Sommeliers. Ryan joins us to uncork that experience and talk about the elevated beverage program at The Bungalow Kitchen.

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. Lobster prices have gone sky high. Chef Andrew provides his informed perspective on this as well as insight on the increases in fresh seafood pricing in general.

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

Food Journalist Anne Marie Panoringan

Anne Marie Panoringan is Voice of OC’s well-informed food columnist. She reports industry news, current events and trends.

Anne Marie joins us in-studio talking about her just concluded cruise of the Western Caribbean on Royal Caribbean’s Symphony of the Seas with a focus on the expansive variety of food & beverage offerings. She also talks about the disappearing Food Trucks in the OC and the impact of the recent oil pipeline leak on sourcing local seafood.

We’ll lastly get a tantalizing preview of Anne Marie’s next Voice of OC column which publishes on Thursday, November 4th. Anne Marie profiles local, veteran-owned restaurants in anticipation of Veterans Day.

Michelle Dudash RDN

“From the creator of Clean Eating Kitchen, Registered Dietarian Nutritionist Michelle Dudash presents The Low-Carb Mediterranean Cookbook with simple, plant-focused recipes for lifelong health.”

“The Mediterranean diet holds the top rank for being easy to follow and delivering proven results for improved heart health and blood sugar management, decreased risk of cancer, and increased longevity. This cookbook combines the best aspects of the Mediterranean diet with more than 100 nutritious recipes that help the whole family eat clean including 60 meals that can be prepared in 30-minutes or less.”

“Clean Eating Kitchen: The Low-Carb Mediterranean Cookbook delivers the benefits of the Mediterranean diet with fewer carbs, satisfying a mostly plant- and seafood-based regimen that is higher in protein and good fats. This book includes the healthiest, most crave-worthy ingredients and flavors of the Mediterranean diet that are sure to induce wanderlust. Included are satisfying dishes ranging from Creamy Spinach Pie with Almond Flour Crust to Sheet Pan Chickpea and Broccoli Dinner.”

“With low-carb and low-sugar recipes packed with protein, you and your family can stay healthy by following one of the best eating lifestyles in the world. Enjoy simple, wholesome meals that leave everyone around the table happy and satisfied with the Clean Eating Kitchen: The Low-Carb Mediterranean Diet Cookbook.”

Michelle Dudash joins us with us with tongs at the ready.

Ryan Kraemer of the Bungalow Kitchen

To the best of our knowledge Ryan Kraemer at The Bungalow Kitchen in Long Beach at 2nd & PCH is the only Certified Sommelier in Long Beach actually on the floor interacting with guests. He is a Certified Sommelier with over 15 years of experience in hospitality. Ryan’s specialty is creating (in concert with The Bungalow’s culinary team) extraordinary custom food and wine-pairing experiences for his guests.

Ryan has just returned from St. Louis where he took the intensive 3-day exam for the Advanced Sommelier designation from the Court of Master Sommeliers. Ryan joins us to uncork that experience and talk about the serious beverage program at The Bungalow Kitchen.

“The Bungalow Kitchen brings a chic and bohemian atmosphere, California Cuisine heavily inspired by local, seasonal ingredients, a classic cocktail program, and an expansive wine list to an unbeatable marina waterfront destination. Menu highlights include pristine shellfish served either ice-cold or hot charcoal-grilled; garden “punch” bowl, featuring crunchy, ice-cold garden vegetables served with Gazpacho shooters and three dipping sauces: Green Goddess, romesco and lemon-poppyseed; a comforting Short Rib ‘Pop-Tart’ topped with crispy shallots and drizzled with sauce bordelaise; signature house-made pizzas such as the Carbonara Pizza white pie with Crispy Guanciale, Yukon Gold potatoes, Pecorino Romano and drizzled with a poached farm egg; and Chef Michael Mina’s signature decadent Lobster Pot Pie featuring a whole Maine lobster, truffle-lobster bisque and root vegetables served tableside.”

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. 

Lobster prices have gone sky high. Chef Andrew provides his informed perspective on this unfortunate development as well as insight on the increases in fresh seafood pricing in general.

Podcasts

Segment One: Show Preview with Executive Producer & Co-Host Andy Harris
Segment Two: Anne Marie Panoringan, Food Columnist, Voice of OC Part One
Segment Three: Anne Marie Panoringan, Food Columnist, Voice of OC Part Two
Segment Four: Clean Eating Kitchen’s Michelle Dudash, Registered Dietarian Nutritionist – The Low-Carb Mediterranean Cookbook Part One
Segment Five: Clean Eating Kitchen’s Michelle Dudash, Registered Dietarian Nutritionist – The Low-Carb Mediterranean Cookbook Part Two
Segment Six: Ryan Kraemer, Sommelier, The Bungalow Kitchen, Long Beach Part One
Segment Seven: Ryan Kraemer, Sommelier, The Bungalow Kitchen, Long Beach Part Two
Segment Eight: Co-Host Chef Andrew Gruel of the Slapfish Restaurant Group with “Ask the Chef”

Show 448, October 23, 2021: Show Preview with Executive Producer & Co-Host Andy Harris

Chef Mike Minor is probably already familiar to listeners of the show because he’s been a regular guest over the years in his previous position as the long-time Executive Chef of Mary Sue Milliken’s and Susan Feniger’s Border Grill Las Vegas at the Mandalay Bay Resort. Last year Chef Mike relocated to San Diego and now is at the culinary helm of the landmark La Jolla Beach & Tennis Club overseeing The Marine Room, The Shores Restaurant (at the adjacent La Jolla Shores Hotel) and all banquets at both properties. He succeeds the now retired (and revered) Chef Bernard Guillas, who was the well-traveled and the very prominent Executive Chef (graciously representing the San Diego culinary community globally) there for an incredible 27 years! We’ve hooked Chef Mike for a return visit.

Caprio Cellars is a small producer of Cabernet Sauvignon, Merlot, Cabernet Franc, and Sauvignon Blanc located in the heart of Walla Walla Valley, WA., one of the premier wine-growing regions in the world.

Winemaker/Owner Dennis Murphy purchased the land where Caprio Cellars stands in 2003. Previously wheat fields, Dennis set out to make it the site of his first vineyard. This dream came to fruition in 2005 when the first plantings went in. Dennis named this vineyard “Eleanor” in homage to his late grandmother Eleanor Caprio. The first harvest took place in 2008, and once the first wines were bottled, the operation was given the name Caprio Cellars.

Inspired by Dennis’ Italian ancestors’ connection to wine as an essential part of daily life, Caprio Cellars aims to carry on the tradition of establishing a culture of wine like that of Dennis’ Italian heritage while also contributing to the emerging tradition of Walla Walla winemaking.” Dennis Murphy joins us to uncork all that is Caprio Cellars.

“Now a popular chef, tv host, and storyteller, Jonathan Bardzik left a comfortable corporate position a decade ago to embark upon his culinary calling – to share food, stories, and joy with audiences everywhere. In July, Jonathan celebrated his career on the tenth anniversary of his first live cooking demonstration at Washington, DC’s historic Eastern Market with the release of his new book, Simple Summer: a recipe for joy and connection (Second Edition.) This new cookbook is an expanded and improved second edition of the wildly popular Simple Summer: a recipe for cooking and entertaining with ease. Each chapter highlights how to pair gorgeous food, delicious drinks, and the right music to make the most of summer.”

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. Last week Chef Andrew started explaining his perspective on the ongoing labor shortage in the restaurant business. It’s not unique to the restaurant business. He’ll pick up the conversation.

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

Play

October 23: Mike Minor, Caprio Cellars, Jonathan Bardzik

Podcasts

Segment One: Show Preview with Executive Producer & Co-Host Andy Harris
Segment Two: Chef Mike Minor, Executive Chef, La Jolla Beach and Tennis Club Part One
Segment Three: Chef Mike Minor, Executive Chef, La Jolla Beach and Tennis Club Part Two
Segment Four: Dennis Murphy, Winemaker & Proprietor, Caprio Cellars, Walla Walla, Washington Part One
Segment Five: Dennis Murphy, Winemaker & Proprietor, Caprio Cellars, Walla Walla, Washington Part Two
Segment Six: Jonathan Bardzik with Simple Summer – A Recipe for Joy and Connection (Second Edition) Part One
Segment Seven: Jonathan Bardzik with Simple Summer – A Recipe for Joy and Connection (Second Edition) Part Two
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.

Chef Mike Minor is probably already familiar to listeners of the show because he’s been a regular guest over the years in his previous position as the long-time Executive Chef of Mary Sue Milliken’s and Susan Feniger’s Border Grill Las Vegas at the Mandalay Bay Resort. Last year Chef Mike relocated to San Diego and now is at the culinary helm of the landmark La Jolla Beach & Tennis Club overseeing The Marine Room, The Shores Restaurant (at the adjacent La Jolla Shores Hotel) and all banquets at both properties. He succeeds now retired (and revered) Chef Bernard Guillas who was the well-traveled and the very prominent Executive Chef (graciously representing the San Diego culinary community globally) there for an incredible 27 years! We’ve hooked Chef Mike for a return visit.

Caprio Cellars is a small producer of Cabernet Sauvignon, Merlot, Cabernet Franc, and Sauvignon Blanc located in the heart of Walla Walla Valley, WA., one of the premier wine-growing regions in the world. Winemaker/Owner Dennis Murphy purchased the land where Caprio Cellars stands in 2003. Previously wheat fields, Dennis set out to make it the site of his first vineyard. This dream came to fruition in 2005 when the first plantings went in. Dennis named this vineyard “Eleanor” in homage to his late grandmother Eleanor Caprio. The first harvest took place in 2008, and once the first wines were bottled, the operation was given the name Caprio Cellars. Inspired by Dennis’ Italian ancestors’ connection to wine as an essential part of daily life, Caprio Cellars aims to carry on the tradition of establishing a culture of wine like that of Dennis’ Italian heritage while also contributing to the emerging tradition of Walla Walla winemaking.” Dennis Murphy joins us to uncork all that is Caprio Cellars.

“Now a celebrated chef, tv host, and storyteller, Jonathan Bardzik left a comfortable corporate position a decade ago to embark upon his culinary calling – to share food, stories, and joy with audiences everywhere. In July, Jonathan celebrated his career on the tenth anniversary of his first live cooking demonstration at Washington, DC’s historic Eastern Market with the release of his new book, Simple Summer: a recipe for joy and connection (Second Edition.) This new cookbook is an expanded and improved second edition of the wildly popular Simple Summer: a recipe for cooking and entertaining with ease. Each chapter highlights how to pair gorgeous food, delicious drinks, and the right music to make the most of summer.”

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. Last week Chef Andrew started explaining his perspective on the ongoing labor shortage in the restaurant business. It’s not unique to the restaurant business. He’ll pick up the conversation. Additionally Chef Andrew will provide some informed insight on the craziness of lobster pricing.

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

Mike Minor of the Marine Room

Chef Mike Minor is probably already familiar to listeners of the show because he’s been a regular guest over the years in his previous position as the long-time Executive Chef of Mary Sue Milliken’s and Susan Feniger’s Border Grill Las Vegas at the Mandalay Bay Resort. Chef Mike was also principally responsible for creating the original menu at sister establishment, BBQ Mexicana, a popular fast-casual operation located across the corridor from Border Grill Las Vegas.

Last year Chef Mike relocated to San Diego and now is at the culinary helm of the landmark La Jolla Beach & Tennis Club overseeing The Marine Room, The Shores Restaurant (at the adjacent La Jolla Shores Hotel) and all banquets at both properties. He succeeds now retired (and revered) Chef Bernard Guillas who was the well-traveled and very prominent Executive Chef (graciously representing the San Diego culinary community globally) there for an incredible 27 years!

“For generations of San Diegans, the “Seahorse” symbol of The Marine Room has long stood for its dramatic on-the-surf location and award-winning cuisine. Considering this rare blend of culinary excellence, uncompromising service and beachfront setting, it’s no wonder The Marine Room has become a true San Diego landmark. Simply stated, this is fine dining at its finest.”

“Opened in 1941, The Marine Room quickly became famous as pounding surf created dramatic displays against the restaurant’s windows. For 80 years, celebrities, world figures, residents, and visitors have made it a habit to enjoy the spectacular panoramic views of the Pacific and exceptional and innovative cuisine. When dining at The Marine Room you’re not reserving a table – you’re joining an 80-year tradition.”

“The Shores Restaurant at The La Jolla Shores Hotel is “where beachside beauty meets the perfect bite.” Step straight from the sands to The Shores. Bring family and friends to experience an airy and beachy vibe for lunch, dinner or a refreshing cocktail, on their oceanfront patio. The Shores welcomes you to sample fresh seafood and a sustainable, California coastal-inspired menu.” “

“Dine among the waves and savor views of La Jolla Cove and the Pacific blue, along with delicious dishes made from farm-fresh ingredients, courtesy of the best local providers in San Diego and beyond. Pair your meal with properly-mixed cocktails, craft beers, or local wines.”

“Chef Mike Minor wows guests with local favorites like his Ahi Tuna Wontons, Black Mussel Steamers, Baja Fish Tacos, Poke Bowls and Craft Burgers. The Shores Restaurant’s seasonal menus offer something special for every palate.”

Chef Mike Minor joins us with oyster shucking knife in hand.

Dennis Murphy of Caprio Cellars

Caprio Cellars is a small producer of Cabernet Sauvignon, Merlot, Cabernet Franc, and Sauvignon Blanc located in the heart of Walla Walla Valley, WA., one of the premier wine-growing regions in the world.”

“Winemaker/Owner Dennis Murphy purchased the land where Caprio Cellars stands in 2003. Previously wheat fields, Dennis set out to make it the site of his first vineyard. This dream came to fruition in 2005 when the first plantings went in. Dennis named this vineyard “Eleanor” in homage to his late grandmother Eleanor Caprio. The first harvest took place in 2008, and once the first wines were bottled, the operation was given the name Caprio Cellars. Inspired by Dennis’ Italian ancestors’ connection to wine as an essential part of daily life, Caprio Cellars aims to carry on the tradition of establishing a culture of wine like that of Dennis’ Italian heritage while also contributing to the emerging tradition of Walla Walla winemaking.”

“The team at Caprio Cellars believes in the transformative power of hospitality and a shared spirit of generosity. Their aim is to cultivate a wine culture that brings together fellowship, the senses, and discernment – creating a space for the social experience of sharing wine and learning how to appreciate it over time while always serving great food and wines in the European tradition.”

“Few Walla Walla wineries own estate vineyards. Caprio Cellars is one of them. The Caprio Estate is comprised of three sites: Eleanor’s, Octave and Sanitella. These sites are in the heart of the Walla Walla Valley and enjoy ideal sun exposure and vine-loving soil, yielding grapes of the highest quality and complexity for their estate wines. The Eleanor site consists of two acres of Cabernet Sauvignon and one of Merlot. Octave’s 22-acre hillside vineyard was planted in 2007 and consists of 16 acres of Cabernet Sauvignon, two acres of Merlot, two acres of Cabernet Franc, and one acre of Malbec. The newest, high elevation vineyard, Sanitella, in the SeVein, has Cabernet Sauvignon, Cab Franc and Sauvignon Blanc.”

“Caprio Cellars is known in the Walla Walla Valley for their state-of-the-art tasting room and unparalleled hospitality. The entire Caprio team has a background in hospitality, and their ongoing commitment to the relational aspect of their business only adds to the experience of Caprio Cellars wines.”

“In addition to an always complimentary tasting fee, the Caprio Cellars Kitchen offers seasonally inspired plates to accompany every wine tasting. Executive Chef and Walla Walla local Ian Williams strives to source local, organic, and sustainable ingredients for every delicious plate. The Caprio Cellars Tasting Room is open Wednesday through Sunday from 11 a.m. to 5 p.m. by reservation only. Caprio Cellars also hosts special events and regular winemaker dinners.”

Proprietor Dennis Murphy joins us to uncork all that is Caprio Cellars.

Jonathan Bardzik

“Now a celebrated chef, tv host, and storyteller, Jonathan Bardzik left a comfortable corporate position a decade ago to embark upon his culinary calling – to share food, stories, and joy with audiences everywhere. In July Jonathan celebrated his career on the tenth anniversary of his first live cooking demonstration at Washington, DC’s historic Eastern Market with the release of his new book, Simple Summer: a recipe for joy and connection (Second Edition.)”

“This new cookbook is an expanded and improved second edition of the wildly popular Simple Summer: a recipe for cooking and entertaining with ease. Each chapter highlights how to pair gorgeous food, delicious drinks, and the right music to make the most of summer. More than a collection of recipes, Simple Summer: a recipe for joy and connection allows you to indulge in rich lessons of joy and connection from Jonathan’s TedX Talk and keynote speeches while learning how to work with seasonal produce and increase your culinary skills. It is the perfect “recipe” for any great gathering — from boozy brunches and afternoons poolside, to shared plates at summer celebrations.”

“Simple Summer: a recipe for joy and connection offers 40 versatile and easy to recreate recipes along with the inspiring stories and abundant joy that Jonathan is known for. Each one is accompanied with whimsical and refreshing beverage pairings and curated music playlists. With this book as your guide, you’ll be able to prepare mouthwatering meals just like those featured on the “Jonathan’s Kitchen: Seasons to Taste” TV Series, all season long.”

Delightfully unexpected yet comforting and satisfying, the recipes themselves are as inspiring as the book’s heartwarming stories. Health-conscious food enthusiasts, home gardeners, and farm market fans alike will find inspiration and exciting new ways to make the most of summer’s bounty. These are the recipes you’ll want to appear on your table all summer long. From easy dinners at home to vacations in the mountains, at the beach or in your backyard. Simple Summer: a recipe for joy and connection brings both the starting cook and the experienced gourmet fresh, accessible and innovative ideas and techniques for making your simple summer all you want it to be.”

“The host of “Jonathan’s Kitchen: Seasons to Taste,” Jonathan Bardzik is a cook, author, and storyteller based in Washington, DC. Self-trained with more than 20 years of experience, Jonathan is inspired by the seasonal, local ingredients he grew up with and finds today at local farmers’ markets. Jonathan’s professional culinary career began in 2011 with weekly cooking demonstrations at DC’s historic Eastern Market. Since then, Jonathan has made more than 900 live appearances at venues across the country, including the U.S. Department of Agriculture and the National Geographic Museum, as well as countless virtual events for both corporate clients and private parties alike. He is a popular keynote speaker and has appeared on the TedX stage.”

Jonathan Bardzik is our guest with a whisk at the ready.

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.

Last week Chef Andrew started explaining his insider’s perspective on the ongoing labor shortage in the restaurant business. It’s not unique to the restaurant business. He’ll pick up the conversation. Additionally Chef Andrew will provide some informed insight on the craziness of lobster pricing.

Podcasts

Segment One: Show Preview with Executive Producer & Co-Host Andy Harris
Segment Two: Chef Mike Minor, Executive Chef, La Jolla Beach and Tennis Club Part One
Segment Three: Chef Mike Minor, Executive Chef, La Jolla Beach and Tennis Club Part Two
Segment Four: Dennis Murphy, Winemaker & Proprietor, Caprio Cellars, Walla Walla, Washington Part One
Segment Five: Dennis Murphy, Winemaker & Proprietor, Caprio Cellars, Walla Walla, Washington Part Two
Segment Six: Jonathan Bardzik with Simple Summer – A Recipe for Joy and Connection (Second Edition) Part One
Segment Seven: Jonathan Bardzik with Simple Summer – A Recipe for Joy and Connection (Second Edition) Part Two
Segment Eight: Co-Host Chef Andrew Gruel of the Slapfish Restaurant Group with “Ask the Chef”

Show 446, October 9, 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.

It’s National Seafood Month. Chef Andrew explains why that’s a cause for celebration and meaningful for all of us. Also Chef Andrew provides timely insight on the offshore oil leak from a ruptured pipeline located off the coast of Huntington Beach and the future implications for area seafood regularly harvested in those waters. Spiny Lobster season is on hold.

Play

Show 441, September 4, 2021: Co-Host Chef Andrew Gruel of the Slapfish Restaurant Group with “Ask the Chef”

Chef Andrew Gruel savoring a New Jersey style Pizza

Our own Chef Andrew Gruel of the Slapfish Restaurant Group provides another timely and informative “Ask the Chef” segment where Chef Andrew responds to listeners thoughtful inquiries. Chef Andrew is continually updating us on the real impact of the Covid-19 crisis in the hospitality field and what we, as diners, can do to support the continued survival of restaurants during the initial, highly fluid stages of the hoped-for recovery. Genuine concerns remain…

Bracken’s Kitchen is presenting their annual benefit, The Hungry Games 4.0, on Thursday evening, September 9th to benefit the less fortunate and food insecure in Southern California. Chef Andrew is one of the participating chefs. Perhaps some lobster and crab at his station…?

Bottled hot sauce is everywhere these days and there seems to be more brands entering the marketplace all the time. What goes into creating a quality, shelf-stable hot sauce? We’ll “Ask the Chef.” Chef Andrew shares a basic hot sauce recipe. It’s about flavor as well as the heat.

Play

Show 423, May 1, 2021: Co-Host Chef Andrew Gruel of the Slapfish Restaurant Group with “Ask the Chef”

Chef Andrew Gruel savoring a New Jersey style Pizza

Our own Chef Andrew Gruel of the Slapfish Restaurant Group provides another timely and informative “Ask the Chef” segment where Chef Andrew responds to listeners thoughtful inquiries. Chef Andrew is continually updating us on the real impact of the Covid-19 crisis in the hospitality field and what we, as diners, can do to support the very survival of restaurants during the initial, highly fluid stages of the hoped-for recovery which remains a genuine concern. Restaurants in Southern California are finally again allowed to operate for outside/patio dining and inside dining at reduced capacities with all the requisite COVID 19 safety precautions.

Shifting the conversation back to food we’ll also ask Chef Andrew about the new developments with the stinging 3rd party delivery fees charged to restaurants. DoorDash (the industry leader) has just revamped what percentages they charge to restaurants. It’s now a complicated 3 tiers. The consumer also pays a delivery fee.

Chef Andrew has a dazzler of a sandwich collaboration going with the flagship Nathan’s Famous stand on Coney Island. It’s a premium rib eye steak sandwich creation with caramelized onions on artisan bread with one quarter pound of butter poached lobster (The Surf’N Turf.)

Remember the juicy and delicious Community Burger (more than a mouthful) is available at all Southern California locations of Slapfish. The worthy burger is free with any donation to 86 Restaurant Struggle.” 100 per cent of that money goes to benefit struggling restaurant workers.

Play

Show 420, April 10, 2021: Show Preview with Executive Producer & Co-Host Andy Harris

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

Taste Hungary: Food & Wine Experiences in the New Old World founded by the husband and wife team of Gabor and Carolyn Banfalvi, is a multi-tiered company dedicated to showcasing Hungarian cuisine and wine. Their experiences educate travelers about the region through its cuisine and wine, history, culture, and context in the larger world. The Banfalvis draw on their experience, research, and deep personal connections to craft their tours, and choose the Taste Hungary Taste Hungary is also committed to making Hungarian wine accessible to their followers by offering services such as shipping in the EU, retail, importing to the US, and wine clubs.” Gabor Banfalvi provides us with an overview of the wines and foods of Hungary.wines.

Isaias Hernandez and Josh Bentrem (the co-founders of Smoke & Fire Social Eatery with locations in La Habra and Paramount) began their journey as hospitality associates for top dining institutions. Ranging from local eateries to billion-dollar restaurant groups, the partners specialize in all things’ food and beverage. With almost two decades of experience in operations and senior leadership, Isaias and Josh had the privilege of opening restaurant concepts across the United States before venturing off on their own with Smoke & Fire.”“Smoke and Fire is a prime example that when a business operates correctly, you don’t create a company, you start a family. We are a family turned restaurant group that provides the ultimate comfort food experience in a quick-service format. The goal is to produce full-service standards in a quick service capacity.”

“It’s estimated that one million restaurant jobs have been lost in California alone as a result of COVID-19. To provide support for independent restaurant owners across the state, the California Restaurant Association Foundation (CRF) has partnered with California’s energy companies to launch the Restaurants Care Resilience Fund. The $1.25 million fund, which includes generous donations from SoCalGas, PG&E and SDG&E, will provide grants up to $3,500 to single-unit restaurants in select counties across the state, with priority given to woman – and person of color-owned restaurants.” Applications for the Resilience Fund will be open from April 11-18 only. The California Restaurant Association Foundation’s Executive Director, Alycia Harshfield, is our guest to explain the Resilience Fund’s purpose and program details.

Adam Bell, the founder of dataTV established in 1996, is the “SoCal Restaurant Show’s” accomplished, long -time web designer, webmaster and all-around social media guru. His clients include Chef Jet Tila and New Orleans’ Café du Monde. Adam relocated to Los Angeles from New Orleans in the aftermath of Hurricane Katrina. As restaurants are slowly regrouping and reestablishing their enterprises Adam has some sound (and non-technical) advice to share regarding the importance of having a useful and easy to navigate website with speedy page loading. Social media is vitally important and genuinely useful but it doesn’t replace the need for an inviting website.

Our own Chef Andrew Gruel of the Slapfish Restaurant Group provides another timely and informative “Ask the Chef” segment where Chef Andrew responds to listeners thoughtful inquiries. Chef Andrew is regularly updating us on the impact of the Covid-19 crisis in the hospitality field and what we, as diners, can do to support the very survival of restaurants during the early stages of recovery which remains a genuine concern. Restaurants in Southern California are finally again allowed to operate for outside/patio dining and inside dining at reduced capacities with all the requisite COVID 19 safety precautions. Shifting the conversation to food we’ll ask Chef Andrew about what’s happening with the crazy pricing of fresh lobster. It’s priced at a premium and in short supply once again.

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

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