Show 690, August 1, 2026: Show Introduction with Executive Producer & Co-Host Andy Harris

Posted on August 3, 2026 by Adam Bell

Chefs bringing out the Team USA plate with Halibut at the Americas Selection of the Bocuse D'or in New Orleans

We had an incredible time in New Orleans (a tip of the toque to New Orleans & Co.) supporting Team USA 2027 in their purist to qualify in the Bocuse d’Or Americas Competition to, hopefully, move on to Lyon in January of 2027 for the prestigious Bocuse d’Or International Culinary Competition. Happy to report Team USA 2027 placed Number 1 in the Americas Competition. It’s now intensive daily training on the long road to Lyon, France. Go Team USA 2027!

75 Main, owned by celebrity restaurateur and hotelier Zach Erdem, is a wildly popular restaurant located in the heart of Southampton’s (The Hamptons, Long Island) Main Street launched in 2010. “The restaurant serves contemporary American cuisine in a chic and sophisticated atmosphere, and features both indoor and outdoor seating areas. The menu offers a variety of options, including seafood, steak, pasta, and salads, with an emphasis on using locally sourced ingredients.” Zach is the personality of the establishment. Celebrity Restaurateur Zach Erdem joins us.

“BADMAASH is a Los Angeles–born lifestyle and hospitality brand that has been redefining modern Indian cuisine since 2013. Founded by brothers Nakul and Arjun Mahendro, the restaurant has earned local, national, and international acclaim for pushing the boundaries of the Indian dining experience. By blending traditional recipes with contemporary reinterpretations, BADMAASH pairs bold, vibrant flavors with a culture driven approach to service, design, and overall hospitality.” Badmaash Venice has recently joined the family of restaurants along with the DTLA original and Fairfax Avenue. Venice is their first location designed by a high-profile restaurant designer (Preen, Inc.) Nakul steps aside from the tandoori oven to join us.

For the SoCal Restaurant Show the highlight of the OC Fair is the Culinary Arts inside the OC Promenade. That’s where the cooking demonstration stage is. There are also recreations of the facades of classic OC restaurants selling select menu and beverage items. Northgate (still Family-owned) is there with fresh guacamole. You can also meet their long-time food carving artist, the talented Ray Duey. Guests can explore the captivating Sand & Sea Exhibit, marvel at the OC Fair’s culinary competition winners and enjoy interactive craft tables. Our knowledgeable Guide is Kylie Gilliam, OC Fair Culinary Arts Supervisor, who is year-round with the OC Fair.

Our own Chef Andrew Gruel, the menu-maker behind the full-service Calico Fish House (located in the Sunset Beach area of Huntington Beach) now joins us with his timely and informative “Ask the Chef” segment where he responds to listeners’ thoughtful inquiries. Believe it or not many food-savvy European visitors to the USA for World Cup games became obsessed with Ranch Dressing (America’s most popular salad dressing.) Not found in Europe…It’s an American creation. It got so crazy that the TSA had to put out a blast reminding departing visitors that the 12-ounce bottles of commercial Ranch dressing had to be placed in checked luggage. In the spirit of international diplomacy Chef Andrew shares his own, proven recipe for classic Ranch Dressing.

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

August 1: Zach Erdem & 75 Main, Badmaash, OC Fair

Posted on July 30, 2026 by Adam Bell

Podcasts

Hour One: Zach Erdem, Badmaash
Hour Two: Badmaash, OC Fair, Andrew Gruel

Segment One: Show Introduction with Executive Producer & Co-Host Andy Harris
Segments Two and Three: Celebrity Restaurateur & Hotelier Zach Erdem, 75 Main, Southhampton, The Hamptons, Long Island
Segments Four and Five: BADMAASH (DTLA, Fairfax &amp Venice) with Co-Founder Nakul Mahendro
Segments Six and Seven: OC Fair’s Culinary Arts inside OC Pavilion with Kylie Gilliam, Culinary Arts Supervisor
Segment Eight: “Ask the Chef” with Chef Andrew Gruel of Calico Fish House and Show Co-host

75 Main, owned by celebrity restaurateur Zach Erdem, is a wildly popular restaurant located in the heart of Southampton’s (The Hamptons, Long Island) Main Street launched in 2010. The restaurant serves contemporary American cuisine in a chic and sophisticated atmosphere, and features both indoor and outdoor seating areas. The menu offers a variety of options, including seafood, steak, pasta, and salads, with an emphasis on using locally sourced ingredients. Zach is the personality of the establishment. Celebrity Restaurateur Zach Erdem joins us.

“BADMAASH is a Los Angeles–born lifestyle and hospitality brand that has been redefining modern Indian cuisine since 2013. Founded by brothers Nakul and Arjun Mahendro, the restaurant has earned local, national, and international acclaim for pushing the boundaries of the Indian dining experience. By blending traditional recipes with contemporary reinterpretations, BADMAASH pairs bold, vibrant flavors with a culture driven approach to service, design, and overall hospitality.” Badmaash Venice has recently joined the family of restaurants along with the DTLA original and Fairfax Avenue. Venice is their first location designed by a high-profile restaurant designer (Preen, Inc.) Nakul steps aside from the tandoori oven to join us.

For the SoCal Restaurant Show the highlight of the OC Fair is the Culinary Arts inside the OC Promenade. That’s where the cooking demonstration stage is. There are also recreations of classic OC restaurants selling select menu items. Northgate (still Family-owned) is there with fresh guacamole. You can also meet their long-time food carving artist, the talented Ray Duey. Guests can explore the captivating Sand & Sea Exhibit, marvel at the OC Fair’s culinary competition winners and enjoy interactive craft tables. Our knowledgeable Guide is Kylie Gilliam, OC Fair Culinary Arts Supervisor, who is year-round with the OC Fair.

Our own Chef Andrew Gruel, the menu-maker behind the full-service Calico Fish House (located in the Sunset Beach area of Huntington Beach) now joins us with his timely and informative “Ask the Chef” segment where he responds to listeners’ thoughtful inquiries. Believe it or not many food-savvy European visitors to the USA for World Cup games became obsessed with Ranch Dressing (America’s most popular salad dressing.) Not found in Europe… It’s an American creation. It got so crazy that the TSA had to put out a blast reminding departing visitors that the 12-ounce bottles of commercial Ranch dressing had to be placed in checked luggage. In the spirit of international diplomacy Chef Andrew shares his own recipe for classic Ranch Dressing.

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

“75 Main, owned by celebrity restaurateur Zach Erdem, is a wildly popular restaurant located in the heart of Southampton’s (The Hamptons, Long Island) Main Street launched in 2010. The restaurant serves contemporary American cuisine in a chic and sophisticated atmosphere, and features both indoor and outdoor seating areas. The menu offers a variety of options, including seafood, steak, pasta, and salads, with an emphasis on using locally sourced ingredients.” Zach is the personality of the establishment which he bought in 2010.

“The restaurant has received positive reviews for its food, service, and atmosphere. Guests have praised the restaurant for its delicious food, well-curated wine list, and attentive service orchestrated by hands-on proprietor Zach. The outdoor seating area has also been noted as a great spot to people-watch and enjoy the bustling Main Street scene. Overall, 75 Main is considered a notable destination for those looking to experience the upscale dining scene in Southampton, NY.”

“75 Main is a popular restaurant located in the heart of Southampton’s Main Street. The restaurant serves contemporary American cuisine in a chic and sophisticated atmosphere, and features both indoor and outdoor seating areas. The menu offers a variety of options, including seafood, steak, pasta, and salads, with an emphasis on using locally sourced ingredients.” The personality of the restaurant (since 2010) is the consummate host, Zach, himself.

75 Main is also the backdrop for Discovery’s “Serving the Hamptons,” a provocative reality series which aired for two seasons. (Now available on HBO Max.)

“The Hamptons is where the rich spend their summers, and Zach Erdem’s 75 Main is their favorite restaurant. With constant drama in the Summer staff house, broken rules and a shocking love triangle, will the sexy, young staff manage to make the summer a success?”

Restaurateur Zach Erdem joins us.

Badmaash Venice has recently joined the family of restaurants along with the DTLA original and Fairfax Avenue. Venice is their first location designed by a prominent restaurant designer (Preen, Inc.)

“Beyond its restaurants, BADMAASH has expanded into retail and lifestyle, with its bottled butter chicken sauces available online and in select markets, and its oatmilk chai carried at Erewhon. The brand has also collaborated with fashion and media platforms including Ksubi and Complex, further cementing its presence at the intersection of food, culture, and pop influence. Through each venture, BADMAASH continues to shape the conversation around modern Indian cuisine in America.”

Nakul steps aside from the tandoori oven to join us.

For the SoCal Restaurant Show the highlight of the OC Fair is the Culinary Arts inside the OC Promenade. That’s where the popular cooking demonstration stage is. There are also recreations of classic. OC restaurants selling select menu items. You can also meet their long-time food carving artist, the talented Ray Duey. Guests can explore the captivating Sand & Sea Exhibit, marvel at the OC Fair’s culinary competition winners and enjoy interactive craft tables.

Centennial Farm, a three-acre working farm, is also a major attraction at the OC Fair. It’s open year-round (with a Farm Store) in addition to during the run of the OC Fair. It’s the place to see baby farm animals including piglets, sheep and goats. Lots of edible produce grown there, too.

Our knowledgeable Guide is Kylie Gilliam, OC Fair Culinary Arts Supervisor, who is year-round with the OC Fair.

Chef Andrew Gruel of the Calico Fish House

Believe it or not many food-savvy European visitors to the USA for World Cup games became obsessed with Ranch Dressing (America’s most popular salad dressing.) Not found in Europe… It’s an American creation. It got so crazy that the TSA had to put out a blast reminding departing visitors that the 12-ounce bottles of commercial Ranch dressing had to be in checked luggage.

In the spirit of international diplomacy Chef Andrew shares his own recipe for classic Ranch Dressing.

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: Zach Erdem, Badmaash
Hour Two: Badmaash, OC Fair, Andrew Gruel

Show 689, July 25, 2026: New Orleans & Co. with Alice Glenn, Executive Vice President

Posted on July 27, 2026 by Adam Bell

Alice Glenn of New Orleans and Company on air at the Morial Convention Center

Alice Glenn is the Executive Vice President of New Orleans & Co.

She joins us to explain what a Destination Marketing and Sales Organization (DMO) does to support their home city.

“New Orleans & Company is the official destination sales and marketing organization for New Orleans’ tourism industry. Founded in 1960, their mission is to inspire, promote and encourage travel to New Orleans for the economic, social and community benefit of New Orleans and its people. The vision is to ensure New Orleans remains the most remarkable, unique, and welcoming city in the world.”

“Alice Glenn is the Executive Vice President of New Orleans & Company, the official destination sales and marketing organization for the City of New Orleans. She oversees enterprise strategy, culture, operations, government relations, and strategic partnerships that advance inclusive economic development and strengthen New Orleans’ position in national and global markets. Her career spans 20+ years at the nexus of business, government, and civil society, building coalitions that translate policy and philanthropy into sustainable growth.”

“Before joining New Orleans & Company, Alice founded and led Glenn & Associates, LLC, advising organizations on strategy, fundraising, advocacy, and community affairs to scale impact and mobilize multi-sector stakeholders. She has held roles with United Way, Loyola University New Orleans, and the Louisiana Restaurant Association, and served in the public sector as Legislative Assistant to the Louisiana House Speaker Pro Tempore.”

July 25: Live from New Orleans and the Bocuse d’Or Americas competition

Posted on July 22, 2026 by Adam Bell

Podcasts

Hour One: Saffron NOLA, New Orleans Culinary & Hospitality Institute, Mawa McQueen
Hour Two: New Orleans & Co., Commander’s Palace, Dooky Chase, Ian McNulty

Segment One: Show Introduction with Executive Producer & Co-Host Andy Harris
Segment Two: Restaurateur & Chef Ashwin Vilkhu, Saffron Nola & The Kingsway, New Orleans
Segment Three: New Orleans Culinary & Hospitality Institute with Chef Instructor Matt Serkes
Segment Four: Chef & Restaurateur Mawa McQueen, Mawa’s Kitchen, Aspen, CO
Segment Five: New Orleans & Co. with Alice Glenn, Executive Vice President
Segment Six: Executive Chef Meg Bickford, Commander’s Palace, New Orleans
Segment Seven: Edgar “Dook” Chase IV, Restaurateur & Chef, Dooky Chase, Chapter IV, New Orleans
Segment Eight: Ian McNulty, Food Journalist, NOLA.com, Times-Picayune, New Orleans

We’re live from New Orleans covering the Americas Selection for the Bocuse d’Or Americas competition. Eight top-flight culinary teams, from eight different countries in North & South America, are competing to determine which five teams move on to the Bocuse d’Or International Culinary Competition in Lyon, France in January of 2027. This bi-annual event is regarded as the most prestigious culinary competition in the world. Think of it as the Olympics of the culinary world!

Each team is comprised of a chef, commis and coach. Commitment, rigor and teamwork are essential. A distinguished jury of international chefs conducts the judging.

We’ll be meeting acclaimed chefs and culinary personalities from New Orleans along with Ment’or’s Culinary Council members. Ment’or sponsors Team USA 2027 with the goal of qualifying in New Orleans to move on to Lyon.

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

Ashwin Vilkhu of Saffron NOLA and The Kingsway

“Ashwin Vilkhu is a celebrated chef and restaurateur known for bringing modern Indian cuisine to New Orleans through his acclaimed restaurant Saffron NOLA where dishes draw on his Indian heritage and global influences, reinterpreting traditional Indian recipes with a Southern twist. He’s was a 2025 James Beard Award nominee for Best Chef: South.”

“Chef Ashwin’s latest, The Kingsway, is a fine dining Asian establishment. Inspired by the deeply personal flavors of childhood dinners and the cultural crossroads of Asia, The Kingsway offers a contemporary interpretation of tradition—refined, intentional, and rooted in heritage.”

The Kingsway is hosting Team USA’s wrap party after the Bocuse d’Or Americas Selection.

Chef Ashwin Vilkhu joins us.

Matt Serkes of the New Orleans Culinary and Hospitality Institute

Chef Instructor Matt Serkes is on staff at the New Orleans Culinary & Hospitality Institute (NOCHI.) We’ll meet him.

“New Orleans Culinary & Hospitality Institute (NOCHI) is a 501(c)(3) nonprofit organization that equips individuals with the skills, confidence, and entrepreneurial mindset needed to excel in culinary & hospitality careers and passions. Through accessible, high-quality education and programs, NOCHI inspires and supports learners at all levels.”

“With accelerated vocational-style programs, continuing education and professional development, and enthusiast courses for home cooks of all skill levels, NOCHI is at the forefront of culinary and hospitality learning.”

“NOCHI envisions centering New Orleans as a global leader in culinary and hospitality learning by advancing career growth, industry innovation, and economic impact.”

Chef Mawa McQueen is a prominent restaurateur with popular properties in Aspen and Boulder, Colorado. She is also a Ment’or Chefs Council Member and an enthusiastic supporter of Team USA 2027 on the road to Lyon. She joins us.

“In addition to her four restaurants in Aspen – Michelin recommended Mawa’s Kitchen, Mawita Tapas & Wine Bar and two locations of Crepe Therapy Cafe– in the past year Chef Mawa has opened two additional Crepe Therapy Cafe locations in Boulder, Colorado, just outside Denver where the University of Colorado Boulder is.”

“Mawa’s Kitchen is the MICHELIN Guide Recommended flagship restaurant of owner and executive chef Mawa McQueen, a James Beard Award semifinalist nominee and 2020 & 2022 Colorado Governor’s Minority Business Award Winner. The menu at Mawa’s Kitchen is hyper seasonal and reflects Mawa’s international heritage serving up Afro-Mediterranean cuisine with French-American flair.”

Alice Glenn is the Executive Vice President of New Orleans & Co.

She joins us to conclude our on-location New Orleans show.

Meg Bickford is the Executive Chef of the legendary Commander’s Palace in New Orleans. She joins us.

“Native to the region and its Creole and Cajun cuisines, Chef Meg Bickford assumed the role of Executive Chef at Commander’s Palace in October 2020. Bickford graduated from the John Folse Culinary Institute and was subsequently hired by Commander’s, where she went on to serve as Executive Chef of Café Adelaide. In her time at Café Adelaide, Bickford was chosen as one of Louisiana Cookin’s “Chefs to Watch.””

After 18 years with the Commander’s Palace Family of Restaurants, Chef Bickford remains eager to keep the traditions of Commander’s alive while regularly adding innovative (and delicious) items to the menu.

“Edgar “Dook” Chase, IV., is the Owner / President of Chase Hospitality Group and Chase Concessions, LLC., a partner in Chase North, the premier food and beverage operator and management concessionaire at the Louis Armstrong International Airport, and the proprietor of two of their concepts, Leah’s Kitchen and Dook’s Burgers. Chase Concessions also operates eleven other concepts at MSY, as well concepts in Boston Logan International Airport and Nashville International Airport.”

“Meanwhile, Chef Dook is also continuing the legacy of his late grandmother, Chef Leah Chase, serving as the Executive Chef and operator of his family’s restaurant Dooky Chase’s Restaurant in New Orleans.”

“Chef Dook has over 20 years of experience in the hospitality industry. After studying economics and finance at Dillard University, New Orleans, Chase received his Master’s of Business Administration from University of New Orleans, and went on to receive his culinary degree from Le Condon Bleu Paris, France. In addition to his formal training, he spent much of his youth learning the craft from his grandmother, while working in his family’s flagship restaurant, Dooky Chase’s in Tremé.”

“Chef Dook has developed growing concepts, such as Leah’s Kitchen, Dook’s Place, and Dook’s Burgers as a tribute to his grandmother’s legacy of service and hospitality, featuring dishes inspired by her classic Creole cuisine. The latest restaurant, Chapter IV, opened with his wife, Gretchen in January 2023, and named for his fourth generation of service, features modern takes on classic Creole breakfast, brunch, and lunch offerings in downtown New Orleans.”

“Food journalist Ian McNulty is a writer for The Times-Picayune / The New Orleans Advocate and NOLA.com covering restaurants and food culture. His commentary series Where Y’Eat airs weekly on NPR affiliate WWNO, and he is a frequent contributor to WWL radio in New Orleans.”

“Ian is the author of two books – “Louisiana Rambles: Exploring America’s Cajun and Creole Heartland,” a travel narrative about south Louisiana culture, and “A Season of Night: New Orleans Life After Katrina,” an account of the first months in the city after Hurricane Katrina.”

He also attended the Bocuse d’Or international culinary competition in Lyon in 2025 supporting Team USA 2025.

Ian joins us.

Podcasts

Hour One: Saffron NOLA, New Orleans Culinary & Hospitality Institute, Mawa McQueen
Hour Two: New Orleans & Co., Commander’s Palace, Dooky Chase, Ian McNulty