Podcasts

Hour One: Top of the V, Mary Bryant Shrader, Ray Garcia
Hour Two: Ray Garcia, JT Meleck Distillers, Andrew Gruel

Segment One: Show Introduction with Executive Producer & Co-Host Andy Harris. Also Dia de Los Muertos Brunch at Top of the V, Anaheim
Segments Two and Three: Mary Bryant Shrader, Creator of Mary’s Nest and Author of The Modern Pioneer Pantry Cookbook – A Complete Guide to Preserving Food
Segment Four and Five: Ray Garcia, Executive Chef & Restaurateur, Broken Spanish Comedor, Culver City
Segments Six and Seven: JT Meleck Distillers, Louisiana, with Proprietor Mike Fruge
Segment Eight: Chef Andrew Gruel (Co-host) of Calico Fish House with “Ask the Chef”

Andy Harris, Executive Producer and Co-Host introduces the show.

Anaheim’s Top of the V, the rooftop restaurant at The Viv Hotel under the direction of Executive Chef Jayro Martinez, invites guests to celebrate Día De Los Muertos with a special brunch on Sunday, November 2nd from 10 a.m. to 2 p.m. Perched high above Anaheim with panoramic city views, the restaurant will present a lavish buffet inspired by the flavors and traditions of the holiday – complete with live mariachi and festive sips. A dessert bar rounds out the feast with Flan, Conchas, Pan de Muerto, Tres Leches Cake, Buñuelos, Horchata, and fresh seasonal fruit. To toast the occasion, guests can opt for Bottomless Marigold Mimosas and Santa Sangre Bloody Marys (additional charge). Chef Jayro takes a break from his busy kitchens at Viv Hotel to join us.

Located atop The Viv Hotel in Anaheim, Top of the V pairs award-winning Spanish-inspired cuisine with sweeping skyline views, fire-lit ambiance, and front-row seats to nightly fireworks. Guests can enjoy craft cocktails and shareable plates in a setting designed to delight every sense.

For our concluding segment at 11:45 a.m. our own Chef Andrew Gruel, the menu-maker behind the full-service Calico Fish House (located in the Sunset Beach area of Huntington Beach) provides another timely and informative “Ask the Chef” segment where he responds to listeners’ thoughtful inquiries.

Last week we discussed that Social Media can have an enormous impact on restaurants both on the upside as well as the unfortunate negative. We first hit on the upside. Chef Andrew is skilled at managing and utilizing Social Media (for the good) to build his brand. We’ll continue that conversation.

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

“Discover the Art of Self-Reliance with Mary Bryant Shrader’s Modern Pioneer Pantry: A Complete Guide to Preserving Food. Food preservation expert and beloved YouTube creator, Mary Shrader, creator of the popular Mary’s Nest YouTube channel, has become a trusted voice for over one million subscribers, offering 600+ videos on traditional cooking skills like bone broth, sourdough, and fermented foods. Her first book helped thousands embrace wholesome, homemade cooking, and her next book, The Modern Pioneer Pantry, expands that legacy. She brings the wisdom of traditional cooking into modern kitchens, empowering readers to build a “Four Corners Pantry” and rediscover the time-tested art of food preservation.”

“A must-have resource for every home cook building on the success of her bestselling debut, The Modern Pioneer Cookbook, Shrader’s latest guide is a comprehensive manual for creating a well-stocked pantry to save money, reduce waste, and prepare for everyday meals or emergencies. Whether you’re canning summer tomatoes, fermenting vegetables, or freezing hearty bone broth, Shrader’s practical and approachable instructions ensure even beginners can succeed.”

“The Modern Pioneer Pantry isn’t just a cookbook—it’s a lifeline. It’s about creating a safety net for your family, saving money, and sharing resources with your community. It’s the wisdom of the past, reimagined for today.”

Mary puts down her Ball canning jar and joins us.

“Broken Spanish Comedor is a new concept from acclaimed Chef Ray Garcia (Esquire‘s Chef of the Year 2015), serving as the neighborhood friendly offshoot of his award-winning DTLA restaurant Broken Spanish. Rooted in bold Mexican flavors and Chef Garcia’s signature creativity, Broken Spanish Comedor offers a relaxed, community-centric dining experience while maintaining the same commitment to quality and innovation.”

“The menu delights long-time followers with approachable modern Mexican American fare. It is a neighborhood offshoot of Broken Spanish with the same quality, same passion, but with a community-centric approach in terms of food and drinks.”

Look for house specialties including Albondigas (Duck Meatballs with bacon, chipotle and nopales), Enchiladas (from his Mom’s recipe with chicken. Leek, feta, tomatillo salsa and homemade crema) and the Torta del Chocolate with a nixtamalized corn crust and Mexican chocolate. The fresh corn tortillas are hand pressed and baked right there throughout the evening.

“The menu delights long-time followers with approachable modern Mexican American fare. It is a neighborhood offshoot of Broken Spanish with the same quality, same passion, but with a community-centric approach in terms of food and drinks”.

The creative cocktails are Tequila and Mezcal based. Also on the menu are an intriguing selection of premium Mexican wines available by the glass. Not neglected are the Zero Proof libations including a house made Orange Fanta.

“Chef Ray Garcia (ex-FIG Restaurant at the Fairmont Santa Monica), a trailblazing Los Angeles native, is redefining modern Mexican cuisine with inspired creativity. Known as a pioneer of Alta California cuisine, Garcia blends Mexican roots with the spirit of Los Angeles to create soulful, modern dishes that honor his heritage.”

Chef Ray escapes his busy kitchen to join us.

“Our guest, Mike Fruge, and his brother Mark continue a proud Louisiana farming legacy that spans more than a century. The brothers were featured on the national television show Farms of America, which highlighted their innovative approach to rice and crawfish farming in South Louisiana.”

“Born and raised in Branch, Louisiana, Mike is a fourth-generation rice and crawfish farmer who has dedicated his career to preserving and modernizing his family’s agricultural heritage. Mike and Mark work together operating Frugé Farms, a 4,000-acre rice and crawfish operation that continues their great-great-uncle John “JT” Meleck’s legacy of innovation. Mike also founded Frugé Seafood Company, a Dallas-based distributor supplying premium seafood to chefs and restaurants across Louisiana, Texas, and Oklahoma.”

“In 2017, Mike launched his own venture— JT Meleck Distillers — named after his great-great-uncle John “JT” Meleck, who began growing rice in Acadia Parish in 1896. What started as an idea to turn Louisiana rice into something truly unique has grown into a celebrated craft distillery producing award-winning rice vodka and whiskey. From grain to glass, every bottle begins with rice grown on the family farm and is distilled, aged, and bottled in Louisiana—sharing the story of Mike’s roots, one sip at a time.”

“A graduate of the University of Louisiana at Lafayette, Mike holds a bachelor’s degree in business with a minor in photography. He has been married to his wife, Courtney, for 37 years, and together they have three children and one granddaughter. When he’s not working, Mike enjoys hunting, flying, and spending time outdoors—staying grounded in the land and lifestyle that have shaped his life.”

Our own Chef Andrew Gruel, the menu-maker behind the full-service Calico Fish House (located in the Sunset Beach area of Huntington Beach) provides another timely and informative “Ask the Chef” segment where he responds to listeners’ thoughtful inquiries.

Last week we discussed that Social Media can have an enormous impact on restaurants both on the upside as well as the unfortunate negative. We first hit on the upside. Chef Andrew is skilled at managing and utilizing Social Media (for the good) to build his brand. We’ll continue that spirited conversation.

Andrew Gruel’s Family Cookbook is available with signed copies at his Calico Fish House on Pacific Coast Highway in Sunset Beach.

Podcasts

Hour One: Top of the V, Mary Bryant Shrader, Ray Garcia
Hour Two: Ray Garcia, JT Meleck Distillers, Andrew Gruel

Segment One: Show Introduction with Executive Producer & Co-Host Andy Harris. Also Dia de Los Muertos Brunch at Top of the V, Anaheim
Segments Two and Three: Mary Bryant Shrader, Creator of Mary’s Nest and Author of The Modern Pioneer Pantry Cookbook – A Complete Guide to Preserving Food
Segment Four and Five: Ray Garcia, Executive Chef & Restaurateur, Broken Spanish Comedor, Culver City
Segments Six and Seven: JT Meleck Distillers, Louisiana, with Proprietor Mike Fruge
Segment Eight: Chef Andrew Gruel (Co-host) of Calico Fish House with “Ask the Chef”