Show 511, February 4, 2023: Show Preview 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. The column publishes every other Friday. Anne Marie also contributes regularly to Eater Los Angeles and Travel Costa Mesa. Anne Marie joins us in-studio for her regular bi-monthly visit to talk about her recent visit aboard Princess Cruises’ newest ship, The Discovery Princess. She was part of a select travel media group aboard previewing their newest very special VIP amenity, the fully-immersive “360: An Extraordinary Experience.” It engages all of a guest’s senses with tastes, sights, sounds, touches and fragrances of a visit to the Mediterranean showcasing the spectacular hilltops of Santorini, Almalfi Coast, Barcelona and Provence. Anne Marie also shares her most recent column suggesting where informed locals like to dine told through the eyes of master baker Dean Kim of OC Baking Company in Orange. His newest recommendable discovery is Orange’s Palm Market & Deli.

L.A.’s Landmark Restaurants: Celebrating the Legendary Locations Where Angelenos Have Dined for Generations  follows in the footsteps of chef, baker and food historian George Geary’s now classic and critically acclaimed book, L.A.’s Legendary Restaurants.

“L.A.’s Landmark Restaurants is an illustrated history of over 50 famous Los Angeles restaurants from throughout the 20th century that were not featured in Geary’s first book. The focus in L.A.’s Landmark Restaurants is on restaurants where Angelenos—rather than celebrities—have been dining for generations.” Food Historian and Chef George Geary joins us with a Philippe’s lamb dip sandwich in hand.

Cheferbly, an innovative new private dining reservation platform for private chefs and caterers, has launched in Southern California. Founded last November by Orange County native Kevin Kim, the web-based platform is designed to democratize and demystify private dining while simultaneously propelling accomplished private chefs and caterers into the spotlight. Cheferbly’s mission is to provide a space that empowers consumers to explore and discover unique pop-ups and private dining possibilities, much like they would search for restaurant reservations on platforms like OpenTable or Tock. Cheferbly is a simplified booking solution that makes private dining accessible to everyone, from curious foodies to celebrating families to corporate decision-makers.” Cheferbly’s founder, Kevin Kim, joins us.

Our own Chef Andrew Gruel, the menu-maker behindtherecently launched, full-service Calico Fish House (in Huntington Beach) and also the founder of Big Parm (New Jersey-style pizza) in the Mess Hall in Tustin provides another timely and informative “Ask the Chef” segment where Chef Andrew responds to listeners thoughtful inquiries. How do you feel about full-service restaurants not accepting cash? How about a mandatory Service Charge added to your check. Is that considered a tip? Is it appropriate to tip at a fast- food restaurant or your neighborhood donut shop? Should the gratuity be based on the pre-tax total or the amount after sales tax has been added. Confused…? We’ll ask the chef.

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

Show 510, February 4, 2023: Chef Andrew Gruel, Co-Host, with “Ask the Chef”

Andy Harris and Andrew Gruel at Cabana 14 at the Cove at Pechanga Resort and Casino

Our own Chef Andrew Gruel, the menu-maker behind the recently launched, full-service Calico Fish House (on E. Pacific Coast Highway in the Sunset Beach area of Huntington Beach) and also the founder of Big Parm (New Jersey-style pizza) in the Mess Hall in Tustin provides another timely and informative Ask the Chef segment where Chef Andrew responds to listeners thoughtful inquiries.

How do you feel about full-service restaurants not accepting cash? How about a mandatory Service Charge added to your check. Is that considered a tip? Is it appropriate to tip at a fast- food restaurant or your neighborhood donut shop? Should the gratuity be based on the pre-tax total or the amount after sales tax has been added. Confused…? We’ll ask the chef.

Chef Andrew and Lauren Gruel have a new fast casual concept, Burger 101, coming soon to the 2-level, Kitchen United complex on the 3rd St. Promenade in Santa Monica. It’s Chef Andrew’s version of a value-priced, honest burger (and loaded fries) using quality ingredients including a premium burger patty sourced from West Coast Prime Meats. He’ll also launch a casual Mexican concept there, Lolo’s Tacos, specializing in clean and simple tacos, burritos and standout specialty sauces.

February 4: Anne Marie Panoringan, George Geary, Cheferbly

Podcasts

Segment One: Show Preview with Executive Producer & Co-Host Andy Harris
Segment Two: Anne Marie Panoringan, Voice of OC’s Food Columnist Part One
Segment Three: Anne Marie Panoringan, Voice of OC’s Food Columnist Part Two
Segment Four: Chef George Geary, Food Historian. His latest title is L.A.’s Landmark Restaurants Part One
Segment Five: Chef George Geary, Food Historian. His latest title is L.A.’s Landmark Restaurants Part Two
Segment Six: Cheferbly Private Dining Platform with Founder Kevin Kim Part One
Segment Seven: Cheferbly Private Dining Platform with Founder Kevin Kim Part Two
Segment Eight: Chef Andrew Gruel, Co-Host, 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. The column publishes every other Friday. Anne Marie also contributes regularly to Eater Los Angeles and Travel Costa Mesa. Anne Marie joins us in-studio for her regular bi-monthly visit to talk about her recent visit aboard Princess Cruises’ newest ship, The Discovery Princess. She was part of a select travel media group aboard previewing their newest very special VIP amenity, the fully-immersive “360: An Extraordinary Experience.” It engages all of a guest’s senses with tastes, sights, sounds, touches and fragrances of a visit to the Mediterranean showcasing the spectacular hilltops of Santorini, Almalfi Coast, Barcelona and Provence. Anne Marie also shares her most recent column suggesting where informed locals like to dine told through the eyes of master baker Dean Kim of OC Baking Company in Orange. His newest recommendable discovery is Orange’s Palm Market & Deli.

“L.A.’s Landmark Restaurants: Celebrating the Legendary Locations Where Angelenos Have Dined for Generations follows in the footsteps of chef, baker and food historian George Geary’s now classic and critically acclaimed book, L.A.’s Legendary Restaurants.”

“L.A.’s Landmark Restaurants is an illustrated history of over 50 famous Los Angeles restaurants from throughout the 20th century that were not featured in Geary’s first book. The focus in L.A.’s Landmark Restaurants is on restaurants where Angelenos—rather than celebrities—have been dining for generations.” Chef George Geary joins us with a Philippe’s lamb dip sandwich in hand.

Cheferbly, an innovative new private dining reservation platform for private chefs and caterers, has launched in Southern California. Founded last November by Orange County native Kevin Kim, the web-based platform is designed to democratize and demystify private dining while simultaneously propelling accomplished private chefs and caterers into the spotlight. Cheferbly’s mission is to provide a space that empowers consumers to explore and discover unique pop-ups and private dining possibilities, much like they would search for restaurant reservations on platforms like OpenTable or Tock. Cheferbly is a simplified booking solution that makes private dining accessible to everyone, from curious foodies to celebrating families to corporate decision-makers.” Cheferbly’s founder, Kevin Kim, joins us.

Our own Chef Andrew Gruel, the menu-maker behind the full-service Calico Fish House (in Huntington Beach) and also the founder of Big Parm (New Jersey-style pizza) in the Mess Hall in Tustin provides another timely and informative “Ask the Chef” segment where Chef Andrew responds to listeners thoughtful inquiries. How do you feel about full-service restaurants not accepting cash? How about a mandatory Service Charge added to your check. Is that considered a tip? Is it appropriate to tip at a fast-food restaurant or your neighborhood donut shop? Should the gratuity be based on the pre-tax total or the amount after sales tax has been added. Confused…? We’ll ask the chef.

All of this and heaping helpings of extra deliciousness for the new year 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. The column publishes every other Friday. Anne Marie also contributes regularly to Eater Los Angeles and Travel Costa Mesa

Anne Marie joins us in-studio for her regular bi-monthly visit to talk about her recent visit aboard Princess Cruises’ newest ship, the Discovery Princess. She was part of a select travel media group aboard previewing their newest very special VIP amenity, the fully-immersive “360: An Extraordinary Experience.” It engages all of a guest’s senses with tastes, sights, sounds, touches and fragrances of a visit to the Mediterranean showcasing the spectacular hilltops of Santorini, Almalfi Coast, Barcelona and Provence.

Anne Marie will also share her most recent column suggesting where informed locals like to dine told through the eyes of master baker Dean Kim of OC Baking Company in Orange. His newest discovery is Orange’s Palm Market & Deli. A favorite sandwich there is the Cubini, served hot. “It’s pork, ham, Swiss cheese, and pickles with stone ground mustard and served on potato telera bread.”

Cookbook Author George Geary

L.A.’s Landmark Restaurants: Celebrating the Legendary Locations Where Angelenos Have Dined for Generations follows in the footsteps of chef, baker and food historian George Geary’s now classic and critically acclaimed book, L.A.’s Legendary Restaurants.

“L.A.’s Landmark Restaurants is an illustrated history of over 50 famous Los Angeles restaurants from throughout the 20th century that were not featured in Geary’s first book. The focus in L.A.’s Landmark Restaurants is on restaurants where Angelenos—rather than celebrities—have been dining for generations.”

“Along with recipes made famous by each restaurant, L.A.’s Landmark Restaurants contains profiles of such legendary eateries as Cole’s, Philippe the Original, Pacific Dining Car, The Original Pantry Café, The Victor Hugo, Canter’s Delicatessen, Sportsmen’s Lodge, Mocambo, Nate ’n Al’s, The Smoke House, Tail o’ the Pup, The Apple Pan, Valentino, and dozens of other beloved establishments in this beautiful tribute to Los Angeles and its historic restaurants. Truly a love letter to Los Angeles and its world famous cuisine, L.A.’s Landmark Restaurants is sure to bring back treasured memories and knowing smiles from anyone who has dined at these fabled establishments.”

Chef George Geary joins us with a Philippe’s lamb dip sandwich in hand.

Kevin Kim of Cheferbly

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

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

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

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

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

Cheferbly’s founder, Kevin Kim, joins us.

Andy Harris and Andrew Gruel at Cabana 14 at the Cove at Pechanga Resort and Casino

Our own Chef Andrew Gruel, the menu-maker behind the recently launched, full-service Calico Fish House (in Huntington Beach) and also the founder of Big Parm (New Jersey-style pizza) in the Mess Hall in Tustin provides another timely and informative “Ask the Chef” segment where Chef Andrew responds to listeners thoughtful inquiries.

How do you feel about full-service restaurants not accepting cash? How about a mandatory Service Charge added to your check? Is that considered a tip? Is it appropriate to tip at a fast-food restaurant or your neighborhood donut shop? Should the gratuity be based on the pre-tax total or the amount after sales tax has been added? Confused…? We’ll ask the chef.

Chef Andrew and Lauren Gruel have a new fast casual concept, Burger 101, coming soon to the 2-level, Kitchen United complex on the 3rd St. Promenade in Santa Monica. It’s Chef Andrew’s version of a value-priced, honest burger (and loaded fries) using quality ingredients including a premium burger patty sourced from West Coast Prime Meats. He’ll also launch a casual Mexican concept there, Lolo’s Tacos, specializing in clean and simple tacos, burritos and standout specialty sauces.

Podcasts

Segment One: Show Preview with Executive Producer & Co-Host Andy Harris
Segment Two: Anne Marie Panoringan, Voice of OC’s Food Columnist Part One
Segment Three: Anne Marie Panoringan, Voice of OC’s Food Columnist Part Two
Segment Four: Chef George Geary, Food Historian. His latest title is L.A.’s Landmark Restaurants Part One
Segment Five: Chef George Geary, Food Historian. His latest title is L.A.’s Landmark Restaurants Part Two
Segment Six: Cheferbly Private Dining Platform with Founder Kevin Kim Part One
Segment Seven: Cheferbly Private Dining Platform with Founder Kevin Kim Part Two
Segment Eight: Chef Andrew Gruel, Co-Host, with “Ask the Chef”

Show 509, January 28, 2023: Chef Andrew Gruel, Co-Host, with “Ask the Chef”

Chef Andrew Gruel of Big Parm and the Calico Fish House

Our own Chef Andrew Gruel, the menu-maker behind the recently launched, full-service Calico Fish House (in Huntington Beach) and also the founder of Big Parm (New Jersey-style pizza) in the Mess Hall in Tustin provides another timely and informative Ask the Chef segment where Chef Andrew responds to listeners thoughtful inquiries.

Why is there a shortage of California-grown and harvested fresh oysters? Chef Andrew has the specifics and also explains where he is currently sourcing his fresh oysters from.

Chef Andrew and Lauren Gruel have a new fast casual concept, Burger 101, coming soon to the 2-level, Kitchen United complex on the 3rd St. Promenade in Santa Monica. It’s Chef Andrew’s version of a value-priced, honest burger (and loaded fries) using quality ingredients including a premium burger patty sourced from West Coast Prime Meats. He’ll also launch a casual Mexican concept there, Lolo’s Tacos, specializing in clean and simple tacos, burritos and standout specialty sauces.

Show 506, January 7, 2023: Chef Andrew Gruel, Co-Host, with “Ask the Chef”

Chef Andrew Gruel of Big Parm and the Calico Fish House

Our own Chef Andrew Gruel the Founder of Big Parm (New Jersey-style pizza), Two Birds and the soon to launch, full-service Calico Fish House (in Huntington Beach) provides another timely and informative Ask the Chef segment where Chef Andrew responds to listeners thoughtful inquiries.

Chef Andrew reports on the status and implementation of the controversial AB 257 – the Fast Food Accountability and Standards Recovery Act (Fast Recovery Act for short.) It requires some explanation and clarity…

Chef Andrew and Lauren Gruel have a new fast casual concept, Burger 101, coming soon to the 2-level, Kitchen United complex on the 3rd St. Promenade in Santa Monica. It’s Chef Andrew’s version of a value-priced, honest burger (and loaded fries) using quality ingredients including a premium burger patty sourced from West Coast Prime Meats. He’ll also launch a casual Mexican concept there, Lolo’s Tacos, specializing in clean and simple tacos, burritos and standout specialty sauces.

Show 502, December 3, 2022: Chef Andrew Gruel, Co-Host, with “Ask the Chef”

Chef Andrew Gruel savoring a New Jersey style Pizza

Our own Chef Andrew Gruel the Founder of Big Parm (New Jersey-style pizza), Two Birds and the soon to launch, full-service Calico Fish House (in Huntington Beach) provides another timely and informative Ask the Chef segment where Chef Andrew responds to listeners thoughtful inquiries.

What’s going on with Maine Lobster and having it available at Whole Foods? Whole Foods has said that they are going to stop buying and stocking Maine Lobsters. Quite a blow to the hard-working Maine lobsterman. We’ll “Ask the Chef.”

Chef Andrew and Lauren Gruel have a new fast casual concept, Burger 101, coming soon to the 2-level, Kitchen United complex on the 3rd St. Promenade in Santa Monica. It’s Chef Andrew’s version of a value-priced, honest burger (and loaded fries) using quality ingredients including a premium burger patty sourced from West Coast Prime Meats. He’ll also launch a casual Mexican concept there, Lolo’s Tacos, specializing in clean and simple tacos, burritos and standout specialty sauces.

Show 501, November 26, 2022: Chef Andrew Gruel, Co-Host, with “Ask the Chef”

Chef Andrew Gruel of Big Parm and the Calico Fish House

Our own Chef Andrew Gruel the Founder of Big Parm (New Jersey-style pizza), Two Birds and the soon to launch, full-service Calico Fish House (in Huntington Beach) provides another timely and informative Ask the Chef segment where Chef Andrew responds to listeners thoughtful inquiries.

What’s the 411 on this newish 4 per cent surcharge you now see added on the checks of many fine-dining restaurants for a “contribution to staff health care” costs? Should you appropriately tip on this, too? We’ll ask the chef…

Now that the Thanksgiving feast 2022 is behind us the mission is what creatively can be done with the typically abundant leftovers. Chefs don’t waste food. Chef Andrew provides his own culinary inspiration including loaded sandwiches and a frittata.

Chef Andrew and Lauren Gruel have a new fast casual concept, Burger 101, coming soon to the 2-level, Kitchen United complex on the 3rd St. Promenade in Santa Monica. It’s Chef Andrew’s version of a value-priced, honest burger (and loaded fries) using quality ingredients including a premium burger patty sourced from West Coast Prime Meats. He’ll also launch a casual Mexican concept there, Lolo’s Tacos.