Show 517, March 18, 2023: Restaurateur Van Tan of Phnom Penh Noodle Shack, Long Beach Cambodian Restaurant Week Part One

Van Tan of Phnom Penh Noodle Shack

“The inaugural Long Beach Cambodian Restaurant Week launches March 19-26, 2023. “Long Beach Cambodian Restaurant Week will be a occasion to bring everyone to the table, from all walks of life, to showcase the city’s delicious Cambodian food scene.”

“Organized by United Cambodian Community of Long Beach (UCC) a California registered 501(c)3 non-profit, along with Chef “T” Visoth Ouk, a renowned Khmer chef and pillar of the local Cambodian community, Long Beach Cambodian Restaurant Week will be an eight day event devoted to celebrating Cambodian and Southeast Asian fare in and around Long Beach. The event also seeks to highlight Cambodian-owned food businesses as well as Cambodian chefs and bartenders.”

Phnom Penh Noodle Shack is one of the participating restaurants in Long Beach Cambodian Restaurant Week. A standout in the Long Beach Cambodia restaurant community it was started modestly by the Tan Family in 1985 and is currently overseen ( 3 expansions later) by the 2nd generation of the founding Tan Family who are responsible for thoughtfully updating and expanding the establishment.

They are known for their Noodle soups, especially the Phnom Penh House Special with sliced pork, ground pork, thinly sliced stomach, liver and shrimp and garnished with cilantro, green onion and fried garlic. Soup can also be served on the side.

Van Tan (representing the 2nd generation of Family ownership) is our guest with a piece of house-baked Cha Quai (bread stick) at the ready.

Show 517, March 18, 2023: Restaurateur Van Tan of Phnom Penh Noodle Shack, Long Beach Cambodian Restaurant Week Part Two

Van Tan of Phnom Penh Noodle Shack

“The inaugural Long Beach Cambodian Restaurant Week launches March 19-26, 2023. “Long Beach Cambodian Restaurant Week will be a occasion to bring everyone to the table, from all walks of life, to showcase the city’s delicious Cambodian food scene.”

“Organized by United Cambodian Community of Long Beach (UCC) a California registered 501(c)3 non-profit, along with Chef “T” Visoth Ouk, a renowned Khmer chef and pillar of the local Cambodian community, Long Beach Cambodian Restaurant Week will be an eight day event devoted to celebrating Cambodian and Southeast Asian fare in and around Long Beach. The event also seeks to highlight Cambodian-owned food businesses as well as Cambodian chefs and bartenders.”

Phnom Penh Noodle Shack is one of the participating restaurants in Long Beach Cambodian Restaurant Week. A standout in the Long Beach Cambodia restaurant community it was started modestly by the Tan Family in 1985 and is currently overseen ( 3 expansions later) by the 2nd generation of the founding Tan Family who are responsible for thoughtfully updating and expanding the establishment.

They are known for their Noodle soups, especially the Phnom Penh House Special with sliced pork, ground pork, thinly sliced stomach, liver and shrimp and garnished with cilantro, green onion and fried garlic. Soup can also be served on the side.

Van Tan (representing the 2nd generation of Family ownership) continues as our guest with a plate of signature Student Stir-Fried Noodlers served with their house garlic fish sauce at the ready.

Show 516, March 11, 2023: Show Preview with Executive Producer & Co-Host Andy Harris

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

“The delicious flavors and aromas of chocolate will “Indulge the Senses” at the Big Island Chocolate Festival April 28-29 at the Waikoloa Beach Marriott Resort & Spa. The “Indulge the Senses with Chocolate” theme marks the festival’s 10th anniversary. In-person activities include culinary demonstrations for the home cook, cacao growing and processing seminars by industry experts, a new VIP-PLUS pre-gala Sunset & Pupu Pairing and a festive evening gala with culinary booths, chocolate fountain, entertainment, dancing, a silent auction and some surprises! Guests can enjoy unlimited wine, beer and a custom spritzer by Ola Brew, iced tea and coffee.” Event Chair Stephanie Beeby joins us with all the indulgent details.

“The inaugural Long Beach Cambodian Restaurant Week launches March 19-26, 2023. Long Beach Cambodian Restaurant Week will be a occasion to bring everyone to the table, from all walks of life, to showcase the city’s delicious Cambodian food scene. Organized by United Cambodian Community of Long Beach (UCC) a California registered 501(c)3 non-profit, along with Chef “T” Visoth Ouk,, a renowned Khmer chef and pillar of the local Cambodian community, Long Beach Cambodian Restaurant Week will be an eight day event devoted to celebrating Cambodian and Southeast Asian fare in and around Long Beach. The event also seeks to highlight Cambodian-owned food businesses as well as Cambodian chefs and bartenders.” Shlap Muan (Khmer for chicken wings,) one of the participating restaurants, is the creation of Hawk and Sophia Tea. It started out as a modest sandwich shop in San Francisco as a way for the young couple to escape the corporate grind. Restaurateur Hawk Tea joins us to preview Long Beach Cambodian Restaurant Week with a plate of signature wings seasoned with Spicy Cambodian Dirt at the ready.

The Formosa Café in West Hollywood first opened its doors in 1939 making its relaunched, revitalized debut in its 80th year in 2019 under the stewardship of the 1933 Group known for impressive and thoughtful historic renovations of iconic restaurants including, most recently, Tail o’the Pup. “1933 Group partner, Bobby Green, worked with local Los Angeles archivists and hospitality notables who helped to develop the new food and cocktail menu: a retrospective of Formosa’s culinary evolution since the 1920’s. The new Formosa not only transports guests back in time to the glory days of Hollywood, but with its new, refreshed menu guests are given another way to connect to a special part of Los Angeles gastronomic history, too.” The heart and soul of the revitalization of Formosa Café, Bobby Green of 1933 Group, joins us with chopsticks in hand.

Chef & Pitmaster Chad Phuong, also known as the Cambodian Cowboy, of Long Beach’s Battambong BBQ is a participant in the upcoming Long Beach Cambodian Restaurant Week. It’s real deal Texas-style BBQ with an inspired kick. No gimmicks here… Chef Chad Phuong is our guest with tongs in hand.

Our own Chef Andrew Gruel, the menu-maker behind the recently launched, full-service Calico Fish House (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. If you have a successful restaurant concept what’s the best way to finance the contemplated expansion? Should the restaurateur seek investors, private financing or perhaps franchising? Chef Andrew has been down this twisting path previously. We’ll “Ask the Chef.”

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

Show 516, March 11, 2023: Long Beach Cambodian Restaurant Week Preview with Hawk Tea of Shlap Muan Part One

Hawk Tea of Shlap Muan

The inaugural Long Beach Cambodian Restaurant Week launches March 19-26, 2023. “Long Beach Cambodian Restaurant Week will be a occasion to bring everyone to the table, from all walks of life, to showcase the city’s delicious Cambodian food scene.”

“Organized by United Cambodian Community of Long Beach (UCC) a California registered 501(c)3 non-profit, along with Chef “T” Visoth Ouk, a renowned Khmer chef and pillar of the local Cambodian community, Long Beach Cambodian Restaurant Week will be an eight day event devoted to celebrating Cambodian and Southeast Asian fare in and around Long Beach. The event also seeks to highlight Cambodian-owned food businesses as well as Cambodian chefs and bartenders.”

“Long Beach is home to the largest community of Cambodians outside of the country itself, many refugees settling in Long Beach after escaping the Khmer Rouge regime genocide of the late 1970s. The city’s own ‘Cambodia Town’ is a bustling collection of eateries, shops and retailers.”

Shlap Muan (Khmer for chicken wings,) one of the participating restaurants is the ambivalent creation of Hawk and Sophia Tea. It started out as a modest sandwich shop in San Francisco as a way for the young couple to escape the corporate grind.

“Hawk grew up working in his parent’s restaurant in Long Beach. Like most immigrant families looking to make a future for their children, his parents worked 7 days a week in a small Chinese-Cambodian restaurant. This meant all their children had to help out. Hawk remembers the long grinding hours and literal back breaking work. He promised himself well into his 20’s that he would never again work in a restaurant.”

Never “say never…” “Fast forward to 2018 and Hawk and Sophia both quit their jobs and opened a restaurant. The early going was rough. The Teas had a good sandwich, but not great. They had to do something that would separate them from all the other food establishments in San Francisco’s Financial District. Sophia suggested chicken wings.”

“Right away, it reminded Hawk of his dad’s chicken wings. Crispy, crunchy, juicy wings that were never oily. Hawk’s father’s wings had this wonderful sweet and spicy flavor that just brought him so many good memories. The flavors at Shlap Muan are all original to Hawk. His fondest childhood memories all revolved around cooking and eating Cambodian and Chinese foods. As Shlap Muan evolves, it always humbles and reminds Hawk of the happiness food brings to people.”

Hawk Tea joins us to preview Long Beach Cambodian Restaurant Week with a plate of signature wings seasoned with Spicy Cambodian Dirt at the ready.

Show 516, March 11, 2023: Long Beach Cambodian Restaurant Week Preview with Hawk Tea of Shlap Muan Part Two

Hawk Tea of Shlap Muan

The inaugural Long Beach Cambodian Restaurant Week launches March 19-26, 2023. “Long Beach Cambodian Restaurant Week will be a occasion to bring everyone to the table, from all walks of life, to showcase the city’s delicious Cambodian food scene.”

“Organized by United Cambodian Community of Long Beach (UCC) a California registered 501(c)3 non-profit, along with Chef “T” Visoth Ouk, a renowned Khmer chef and pillar of the local Cambodian community, Long Beach Cambodian Restaurant Week will be an eight day event devoted to celebrating Cambodian and Southeast Asian fare in and around Long Beach. The event also seeks to highlight Cambodian-owned food businesses as well as Cambodian chefs and bartenders.”

Shlap Muan (Khmer for chicken wings,) one of the participating restaurants is the ambivalent creation of Hawk and Sophia Tea. It started out as a modest sandwich shop in San Francisco as a way for the young couple to escape the corporate grind.

“Hawk grew up working in his parent’s restaurant in Long Beach. Like most immigrant families looking to make a future for their children, his parents worked 7 days a week in a small Chinese-Cambodian restaurant. This meant all their children had to help out. Hawk remembers the long grinding hours and literal back breaking work. He promised himself well into his 20’s that he would never again work in a restaurant.”

Never “say never…” “Fast forward to 2018 and Hawk and Sophia both quit their jobs and opened a restaurant. The early going was rough. The Teas had a good sandwich, but not great. They had to do something that would separate them from all the other food establishments in San Francisco’s Financial District. Sophia suggested chicken wings.”

“Right away, it reminded Hawk of his dad’s chicken wings. Crispy, crunchy, juicy wings that were never oily. Hawk’s father’s wings had this wonderful sweet and spicy flavor that just brought him so many good memories. The flavors at Shlap Muan are all original to Hawk. His fondest childhood memories all revolved around cooking and eating Cambodian and Chinese foods. As Shlap Muan evolves, it always humbles and reminds Hawk of the happiness food brings to people.”

Hawk Tea continues with us to preview Long Beach Cambodian Restaurant Week with a plate of signature wings seasoned with Spicy Cambodian Dirt at the ready.

Show 516, March 11, 2023: Long Beach Cambodian Restaurant Week Preview with Chad “The Cambodian Cowboy” Phuong, Battambong BBQ

Chad Phoung of Battamboung BBQ

The inaugural Long Beach Cambodian Restaurant Week launches March 19-26, 2023. “Long Beach Cambodian Restaurant Week will be a occasion to bring everyone to the table, from all walks of life, to showcase the city’s delicious Cambodian food scene.”

“Organized by United Cambodian Community of Long Beach (UCC) a California registered 501(c)3 non-profit, along with Chef “T” Visoth Ouk, a renowned Khmer chef and pillar of the local Cambodian community, Long Beach Cambodian Restaurant Week will be an eight day event devoted to celebrating Cambodian and Southeast Asian fare in and around Long Beach. The event also seeks to highlight Cambodian-owned food businesses as well as Cambodian chefs and bartenders.”

Chef & Pitmaster Chad Phuong, also known as the Cambodian Cowboy, of Long Beach’s Battambong BBQ is a participant in the upcoming Long Beach Cambodian Restaurant Week. It’s real deal Texas-style BBQ with an inspired kick. No gimmicks here… Chef Chad Phuong is our guest with tongs in hand.

This is a career change for Chef Phuong and, in a short time, he’s created a tremendous word-of-mouth following for his regular Long Beach BBQ pop-ups serviced by his rolling smoker. His acclaim is such that CBS’s Carter Evans featured Chef Chad in “The Dish” segment of “CBS Mornings” (National) in early November of last year.

Phuong learned all about the cuts of meat and pitmastering while working in a meat processing plant in Texas before returning to Long Beach. Chad survived the ravages of the Khmer Rouge regime in Cambodia and emigrated to the United States in 1980 with his Mother and siblings.

On Chef Chad’s regular menu are slow-smoked, 17-hour Brisket, Tri-Tip, Spare Ribs, Pulled Pork, Chicken, Cambodian Sausage, and Pork Belly. Also featured are Brisket Nom Pang and Tri-Tip Nom Pang sandwiches.

Battambong BBQ’s regular weekly schedule: Bixby Knolls Farmers Market (Thurs 3 p.m.-7 pm) Ten Mile Brewing (Fridays 12 p.m.-9 p.m.) Trademark Brewing (Sundays 12-7p.m.), Long Beach. (Check Three Weavers Brewing Company in Inglewood for possible Saturdays.)

March 11: Big Island Chocolate Festival, Long Beach Cambodian Restaurant Week with Shlap Muan and Battambong BBQ, Formosa Café

Podcasts

Segment One: Show Preview with Executive Producer & Co-Host Andy Harris
Segment Two: Big Island Chocolate Festival Preview with Stephanie Beeby, Event Chair
Segment Three: Long Beach Cambodian Restaurant Week Preview with Hawk Tea of Shlap Muan Part One
Segment Four: Long Beach Cambodian Restaurant Week Preview with Hawk Tea of Shlap Muan Part Two
Segment Five: Formosa Café in West Hollywood with Bobby Green of the 1933 Group Part One
Segment Six: Formosa Café in West Hollywood with Bobby Green of the 1933 Group Part Two
Segment Seven: Long Beach Cambodian Restaurant Week Preview with Chad “The Cambodian Cowboy” Phuong, Battambong BBQ
Segment Eight: Chef Andrew Gruel, Co-Host, with “Ask the Chef”

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

“The delicious flavors and aromas of chocolate will “Indulge the Senses” at the Big Island Chocolate Festival April 28-29 at the Waikoloa Beach Marriott Resort & Spa. The “Indulge the Senses with Chocolate” theme marks the festival’s 10th anniversary. In-person activities include culinary demonstrations for the home cook, cacao growing and processing seminars by industry experts, a new VIP-PLUS pre-gala Sunset & Pupu Pairing and a festive evening gala with culinary booths, chocolate fountain, entertainment, dancing, a silent auction and some surprises! Guests can enjoy unlimited wine, beer and a custom spritzer by Ola Brew, iced tea and coffee.” Event Chair Stephanie Beeby joins us with all the indulgent details.

“The inaugural Long Beach Cambodian Restaurant Week launches March 19-26, 2023. Long Beach Cambodian Restaurant Week will be a occasion to bring everyone to the table, from all walks of life, to showcase the city’s delicious Cambodian food scene. Organized by United Cambodian Community of Long Beach (UCC) a California registered 501(c)3 non-profit, along with Chef “T” Visoth Ouk, a renowned Khmer chef and pillar of the local Cambodian community, Long Beach Cambodian Restaurant Week will be an eight day event devoted to celebrating Cambodian and Southeast Asian fare in and around Long Beach. The event also seeks to highlight Cambodian-owned food businesses as well as Cambodian chefs and bartenders.” Shlap Muan (Khmer for chicken wings,) one of the participating restaurants, is the creation of Hawk and Sophia Tea. It started out as a modest sandwich shop in San Francisco as a way for the young couple to escape the corporate grind. Restaurateur Hawk Tea joins us to preview Long Beach Cambodian Restaurant Week with a plate of signature wings seasoned with Spicy Cambodian Dirt at the ready.

The Formosa Café in West Hollywood first opened its doors in 1939 making its new, revitalized debut in its 80th year in 2019 under the stewardship of the 1933 Group known for impressive and thoughtful historic renovations of iconic restaurants including, most recently, Tail o’the Pup. “1933 Group partner, Bobby Green, worked with local Los Angeles archivists and hospitality notables who helped to develop the new food and cocktail menu: a retrospective of Formosa’s culinary evolution since the 1920’s. The new Formosa not only transports guests back in time to the glory days of Hollywood, but with its new, refreshed menu guests are given another way to connect to a special part of Los Angeles gastronomic history, too.” The heart and soul of the revitalization of Formosa Café, Bobby Green of 1933 Group, joins us with chopsticks in hand.

Chef & Pitmaster Chad Phuong, also known as the Cambodian Cowboy, of Long Beach’s Battambong BBQ is a participant in the upcoming Long Beach Cambodian Restaurant Week. It’s real deal Texas-style BBQ with an inspired kick. No gimmicks here… Chef Chad Phuong is our guest with tongs in hand.

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. If you have a successful restaurant concept what’s the best way to finance the expansion? Should the restaurateur seek investors, private financing or perhaps franchising? Chef Andrew has been down this path previously. We’ll “Ask the Chef.”

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

Stephanie Beeby of the Big Island Chocolate Festival

“The delicious flavors and aromas of chocolate will “Indulge the Senses” at the Big Island Chocolate Festival April 28-29 at the Waikoloa Beach Marriott Resort & Spa. The “Indulge the Senses with Chocolate” theme marks the festival’s 10th anniversary.”

“In-person activities include culinary demonstrations for the home cook, cacao growing and processing seminars by industry experts, a new VIP-PLUS pre-gala Sunset & Pupu Pairing and a festive evening gala with culinary booths, chocolate fountain, entertainment, dancing, a silent auction and some surprises! Guests can enjoy unlimited wine, beer and a custom spritzer by Ola Brew, iced tea and coffee.”

“We are returning to our original gala format with chefs staffing sweet and savory culinary booths,” says Stephanie Beeby, event chairperson. “This year we are debuting a VIP-PLUS package with entry Saturday night to both a Sunset & Pupu Pairing plus VIP gala section with table seating and exclusive wine and beer bar.”

In its 10th year, the celebration of chocolate is presented by the non-profit Kona Cacao Association (KCA).

A general admission gala ticket is $99 while a VIP-PLUS ticket is $189. Also available are specially priced event room packages at the Waikoloa Beach Marriott Resort. Educational activities and prices are detailed on the website. All event tickets are sold online and include additional tax and ticketing fees apply.

Event Chair Stephanie Beeby joins us with all the indulgent details.

Hawk Tea of Shlap Muan

The inaugural Long Beach Cambodian Restaurant Week launches March 19-26, 2023. “Long Beach Cambodian Restaurant Week will be a occasion to bring everyone to the table, from all walks of life, to showcase the city’s delicious Cambodian food scene.”

“Organized by United Cambodian Community of Long Beach (UCC) a California registered 501(c)3 non-profit, along with Chef “T” Visoth Ouk, a renowned Khmer chef and pillar of the local Cambodian community, Long Beach Cambodian Restaurant Week will be an eight day event devoted to celebrating Cambodian and Southeast Asian fare in and around Long Beach. The event also seeks to highlight Cambodian-owned food businesses as well as Cambodian chefs and bartenders.”

“Long Beach is home to the largest community of Cambodians outside of the country itself, many refugees settling in Long Beach after escaping the Khmer Rouge regime genocide of the late 1970s. The city’s own ‘Cambodia Town’ is a bustling collection of eateries, shops and retailers.”

Shlap Muan (Khmer for chicken wings,) one of the participating restaurants is the ambivalent creation of Hawk and Sophia Tea. It started out as a modest sandwich shop in San Francisco as a way for the young couple to escape the corporate grind.

“Hawk grew up working in his parent’s restaurant in Long Beach. Like most immigrant families looking to make a future for their children, his parents worked 7 days a week in a small Chinese-Cambodian restaurant. This meant all their children had to help out. Hawk remembers the long grinding hours and literal back breaking work. He promised himself well into his 20’s that he would never again work in a restaurant.”

Never “say never…” “Fast forward to 2018 and Hawk and Sophia both quit their jobs and opened a restaurant. The early going was rough. The Teas had a good sandwich, but not great. They had to do something that would separate them from all the other food establishments in San Francisco’s Financial District. Sophia suggested chicken wings.”

“Right away, it reminded Hawk of his dad’s chicken wings. Crispy, crunchy, juicy wings that were never oily. Hawk’s father’s wings had this wonderful sweet and spicy flavor that just brought him so many good memories. The flavors at Shlap Muan are all original to Hawk. His fondest childhood memories all revolved around cooking and eating Cambodian and Chinese foods. As Shlap Muan evolves, it always humbles and reminds Hawk of the happiness food brings to people.”

Hawk Tea joins us to preview Long Beach Cambodian Restaurant Week with a plate of signature wings seasoned with Spicy Cambodian Dirt at the ready.

Bobby Green of the 1933 Group

The Formosa Café in West Hollywood first opened its doors in 1939 making its new, revitalized debut in its 80th year in 2019 under the stewardship of the 1933 Group known for impressive and thoughtful historic renovations of iconic restaurants including, most recently, Tail o’the Pup.

“Located in 1939 across from the then-Samuel Goldwyn studio (now known as The Lot,) stars like Frank Sinatra, Humphrey Bogart, James Dean, and Elvis Presley would pop into the legendary Formosa Cafe regularly for dining and drinks. On any given day, patrons might have seen Ava Gardner dancing past the old, red leather booths, or John Wayne nursing a late-night scotch (he was caught making scrambled eggs in their kitchen one morning, after reportedly passing out in a booth the night before).”

“Among the artful interior design restorations by the 1933 Group is the full reveal of the iconic and original red trolley car, dating back to 1904 and is confirmed to be the oldest surviving red train car remaining in existence. Boxes of autographed celebrity photos and storage units of original memorabilia have thoughtfully made their way back into the Cafe.”

“1933 Group partner, Bobby Green, worked with local Los Angeles archivists and hospitality notables who helped to develop the new food and cocktail menu: a retrospective of Formosa’s culinary evolution since the 1920’s. The new Formosa not only transports guests back in time to the glory days of Hollywood, but with its new, refreshed menu guests are given another way to connect to a special part of Los Angeles gastronomic history, too.”

The heart and soul of the revitalization of Formosa Café, Bobby Green of 1933 Group, joins us with chopsticks in hand.

Chad Phoung of Battamboung BBQ

Chef & Pitmaster Chad Phuong, also known as the Cambodian Cowboy, of Long Beach’s Battambong BBQ is a participant in the upcoming Long Beach Cambodian Restaurant Week. It’s real deal Texas-style BBQ with an inspired kick. No gimmicks here…Chef Chad Phuong is our guest with tongs in hand.

This is a career change for Chef Phuong and, in a short time, he’s created a tremendous word-of-mouth following for his regular Long Beach BBQ pop-ups serviced by his rolling smoker. His acclaim is such that CBS’s Carter Evans featured Chef Chad in “The Dish” segment of “CBS Mornings” (National) in early November of last year.

Phuong learned all about the cuts of meat and pitmastering while working in a meat processing plant in Texas before returning to Long Beach. Chad survived the ravages of the Khmer Rouge regime in Cambodia and emigrated to the United States in 1980 with his Mother and siblings.

On Chef Chad’s regular menu are slow-smoked, 17-hour Brisket, Tri-Tip, Spare Ribs, Pulled Pork, Chicken, Cambodian Sausage, and Pork Belly. Also featured are Brisket Nom Pang and Tri-Tip Nom Pang sandwiches.

Battambong BBQ’s regular weekly schedule: Bixby Knolls Farmers Market (Thurs 3 p.m.-7 pm) Ten Mile Brewing (Fridays 12 p.m.-9 p.m.) Trademark Brewing (Sundays 12-7p.m.), Long Beach.

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 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.

If you have a successful restaurant concept what’s the best way (least risky) to finance the expansion? Should the restaurateur seek investors, private financing or perhaps franchising? Chef Andrew has been down this winding path previously. We’ll “Ask the Chef.”

Podcasts

Segment One: Show Preview with Executive Producer & Co-Host Andy Harris
Segment Two: Big Island Chocolate Festival Preview with Stephanie Beeby, Event Chair
Segment Three: Long Beach Cambodian Restaurant Week Preview with Hawk Tea of Shlap Muan Part One
Segment Four: Long Beach Cambodian Restaurant Week Preview with Hawk Tea of Shlap Muan Part Two
Segment Five: Formosa Café in West Hollywood with Bobby Green of the 1933 Group Part One
Segment Six: Formosa Café in West Hollywood with Bobby Green of the 1933 Group Part Two
Segment Seven: Long Beach Cambodian Restaurant Week Preview with Chad “The Cambodian Cowboy” Phuong, Battambong BBQ
Segment Eight: Chef Andrew Gruel, Co-Host, with “Ask the Chef”

Show 504, December 17, 2022: Chef Chad Phuong, The Cambodian Cowboy, Battambong BBQ, Long Beach Part One

Chad Phoung of Battamboung BBQ

Meet Chef & Pitmaster Chad Phuong, also known as the Cambodian Cowboy, of Long Beach’s Battambong BBQ. It’s real deal Texas-style BBQ with a kick. No gimmicks here…

This is a career change for Chef Phuong and, in a short time, he’s created a tremendous word-of-mouth following for his regular Long Beach BBQ pop-ups serviced by his rolling smoker. His wide acclaim is such that CBS’s Carter Evans featured Chef Chad in “The Dish” segment of “CBS Mornings” (National) in early November.

Phuong learned all about the cuts of meat and pitmastering while working in a meat processing plant in Texas before returning to Long Beach. Chad survived the ravages of the Khmer Rouge regime in Cambodia and emigrated to the United States in 1980 with his Mother and siblings.

On Chef Chad’s regular menu are slow-smoked, 17-hour Brisket, Tri-Tip, Spare Ribs, Pulled Pork, Chicken, Cambodian Sausage, and Pork Belly. Also featured are Brisket Nom Pang and Tri-Tip Nom Pang sandwiches.

Far from the ordinary sides include Cambodian Coconut Corn, Garlic Noodles, Cambodian Slaw and Battambong BBQ Sauce.

Chef Chad doesn’t forget his Vegan guests. His special creations are Smoked Oyster Mushrooms, Smoked Coconut Cauliflower, Jackfruit Sliders and Smoked Vegan Rice.

Battambong BBQ’s regular weekly schedule: Bixby Knolls Farmers Market (Thurs 3 p.m.-7 pm) Ten Mile Brewing (Fridays 12 p.m.-9 p.m.) Trademark Brewing (Sundays 12-7p.m.), Long Beach, CA, United States, California

Battambong BBQ will be one of the featured establishments in the upcoming, inaugural Long Beach Cambodian Restaurant Week running from Sunday, March 19th to Sunday, March 26th.

Show 504, December 17, 2022: Chef Chad Phuong, The Cambodian Cowboy, Battambong BBQ, Long Beach Part Two

Chad Phoung of Battamboung BBQ

We continue with Chef & Pitmaster Chad Phuong, also known as the Cambodian Cowboy, of Long Beach’s Battambong BBQ. It’s real deal Texas-style BBQ with a kick. No gimmicks here…

This is a career change for Chef Phuong and, in a short time, he’s created a tremendous word-of-mouth following for his regular Long Beach BBQ pop-ups serviced by his rolling smoker. His wide acclaim is such that CBS’s Carter Evans featured Chef Chad in “The Dish” segment of “CBS Mornings” (National) in early November.

Phuong learned all about the cuts of meat and pitmastering while working in a meat processing plant in Texas before returning to Long Beach. Chad survived the ravages of the Khmer Rouge regime in Cambodia and emigrated to the United States in 1980 with his Mother and siblings.

On Chef Chad’s regular menu are slow-smoked, 17-hour Brisket, Tri-Tip, Spare Ribs, Pulled Pork, Chicken, Cambodian Sausage, and Pork Belly. Also featured are Brisket Nom Pang and Tri-Tip Nom Pang sandwiches.

Far from the ordinary sides include Cambodian Coconut Corn, Garlic Noodles, Cambodian Slaw and Battambong BBQ Sauce.

Chef Chad doesn’t forget his Vegan guests. His special creations are Smoked Oyster Mushrooms, Smoked Coconut Cauliflower, Jackfruit Sliders and Smoked Vegan Rice.

Battambong BBQ’s regular weekly schedule: Bixby Knolls Farmers Market (Thurs 3 p.m.-7 pm) Ten Mile Brewing (Fridays 12 p.m.-9 p.m.) Trademark Brewing (Sundays 12-7p.m.), Long Beach, CA, United States, California

Battambong BBQ will be one of the featured establishments in the upcoming, inaugural Long Beach Cambodian Restaurant Week running from Sunday, March 19th to Sunday, March 26th.