Show 404, December 19, 2020: Pastry Chef Zac Young of PieCaken by Chef Zac Young

Pastry Chef Zac Young“New York City. November 2015. Pastry Chef Zac Young (Final Four of Bravo’s “Top Chef: Desserts,” inaugural season) is brainstorming Thanksgiving specials for his restaurant in midtown. The Executive Chef of the restaurant was super stoked about the Turducken special he was serving like it’s all he could talk about. Zac knew he had the last course, and the last word, he set out to make the Turducken of dessert. PieCaken. If for no other reason, to compete with and possibly make fun of the kitchen’s savory side.”

“Zac posted an in-progress shot on his Instagram, and the comments ranged from a lot of “OMG” to “my daughter just tried to lick this picture.” To “can I buy one?”. “Buy one? Buy a whole one?,” Zac thought “that’s silly, it’s just going to be served by the slice, as a Thanksgiving special.” Then his phone started ringing with friends calling in favors to get one, including Kelly Ripa breaking the news on her show the next morning. “Fine. Let’s sell it.””

The new Christmas PieCaken and the original OG PieCaken are available for nationwide shipping via Goldbelly. In 2021 look for a changing array of festive PieCakens available to coincide with major Holidays. Think Valentine’s Day and Mother’s Day for starters.

“The spectacular Christmas PieCaken features four of the best-selling holiday products all in one – pecan pie, eggnog cheesecake and red velvet cake. It’s topped with sweet and tart cherry pie filling, all layered together with amaretto buttercream.”

Chef Zac joins us with whisk in hand.

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Show 402, December 5, 2020: Grace Young, James Beard Award-winning Author with “Coronavirus: Chinatown Stories” Part One

Stir Fry Queen Grace Young“Dubbed “The Stir-Fry Guru” by the New York Times, Grace Young has devoted her career to celebrating wok cookery through her cookbooks and videos. On March 15, 2020, she began Coronavirus: Chinatown Stories, an oral history project with videographer Dan Ahn, in collaboration with Poster House, documenting the stories of how Manhattan’s Chinatown has been impacted by COVID-19. The Smithsonian National Museum of American History featured Coronavirus: Chinatown Stories in their 2020 Youth Summit for middle and high school students as an exemplar of how one person is addressing the challenging question of how we choose to strengthen a community in the middle of a pandemic.”

“Grace Young has partnered with the James Beard Foundation on an Instagram campaign to support Chinese restaurants all across the country. All independent restaurants are in danger of closing, and Chinese Americans have faced additional hardship as racism connected to COVID-19 rhetoric has threatened businesses even further.”

Grace is on an important mission to spread the word that Chinese restaurants are integral to America’s food culture and need our support right now. She is our guest.

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Show 402, December 5, 2020: Grace Young, James Beard Award-winning Author with “Coronavirus: Chinatown Stories” Part Two

Stir Fry Queen Grace Young“Dubbed “The Stir-Fry Guru” by the New York Times, Grace Young has devoted her career to celebrating wok cookery through her cookbooks and videos. On March 15, 2020, she began Coronavirus: Chinatown Stories, an oral history project with videographer Dan Ahn, in collaboration with Poster House, documenting the stories of how Manhattan’s Chinatown has been impacted by COVID-19. The Smithsonian National Museum of American History featured Coronavirus: Chinatown Stories in their 2020 Youth Summit for middle and high school students as an exemplar of how one person is addressing the challenging question of how we choose to strengthen a community in the middle of a pandemic.”

“Grace Young has partnered with the James Beard Foundation on an Instagram campaign to support Chinese restaurants all across the country. All independent restaurants are in danger of closing, and Chinese Americans have faced additional hardship as racism connected to COVID-19 rhetoric has threatened businesses even further.”

“Help spread the word that Chinese restaurants are integral to America’s food culture and need our support now.”

How to participate:

  • Post a photo of your favorite dish from your local Chinese restaurant (takeout or dine-in) on Instagram with the hashtag #SaveChineseRestaurants and nominate your friends and followers to do the same.
  • Tag @beardfoundation and The James Beard Foundation will repost some of their favorites.

“In New York and San Francisco’s Chinatowns, the pandemic wiped out a steady customer base of both tourism and walk-in traffic from office workers. Now facing back rent and mounting bills, and with the onset of cold weather and limited indoor dining, barely surviving establishments are hanging on by sheer grit. We urgently need the #SaveChineseRestaurants campaign, launched together with the James Beard Foundation, which asks each of us—including family and friends—to support these restaurants just by showing up, either for takeout or dining in. This is a crisis and without steady patronage, these businesses will not survive. I truly believe if we all pitch in we can save these eateries and treasured ethnic neighborhoods everywhere.” — Grace Young

Grace Young continues with us.

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Show 395, October 17, 2020: Tara Bench with Live Life Deliciously – Recipes for Busy Weekdays & Leisurely Weekends

Tara BenchTara Bench (aka “Tara Teaspoon”) has spent more than twenty years in the food publishing industry creating recipes and articles, and food styling for various magazines, books, television, and advertising. Working as a food editor at Martha Stewart Living, and as the food and entertaining director of Ladies’ Home Journal, she knows how to write recipes for beginners as well as real foodies. Her philosophy is that anyone can cook and enjoy their time in the kitchen, and in her first cookbook, Live Life Deliciously – Recipes for Busy Weekdays & Leisurely Weekends, she proves it.”

“Whether you’re a casual cook or a die-hard, classically-trained chef, you’ll have complete success on each and every recipe. She sets you up with flavor descriptions and tips and tricks (including an entire section on kitchen equipment, her favorite tools, and why they are so important).”

“Each chapter is from the heart and inspired by Tara’s family heritage and experiences eating at the best restaurants and tastiest dives in New York City. Create wonderful memories through food you can share with the people who love and inspire you.”

Who doesn’t appreciate an incredible dessert? The biggest chapter in Live Life Deliciously is promisingly, “Sweets to Share.” For the beginning home cook Tara suggests her recipe for Soft Gingersnaps with Sweet Orange Cream Cheese. It has become a Family classic for her and “deliciously good.”

We’re in the kitchen with Tara Bench.

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Show 349, November 30, 2019: Co-Host Chef Andrew Gruel of Slapfish Restaurant Group with “Ask the Chef”

Andy Harris and Andrew Gruel at Cabana 14 at the Cove at Pechanga Resort and CasinoOur own Chef Andrew Gruel of the Slapfish Restaurant Group was in New York last weekend as a Judge in the Oyster Shucking Championship as part of the first ever All Canadian Oyster Festival held at Manhattan’s Docks Oyster Bar & Seafood GrillGrand Prize was a cool $1,000. We’ll slurp with Chef Andrew as he reports on the salty festivities with a Canadian accent.

The capacity crowd of 250 guests had the unusual opportunity to sniff, sip and slurp eighteen varieties of both West & East Coast Canadian Oysters. Guests enjoyed unlimited Canadian oysters, as well as three different Docks seafood chowders, mounds of shrimp, wine, beer and vodka.

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Show 307, January 19, 2019: Show Preview with Co-Host Andy Harris

Now a tempting preview of Saturday’s decadent show. It’s not, with profuse apologies, for dieters. If we’re successful we will always leave you incredibly hungry and thirsty. In our case, and upon careful reflection, that’s probably a pretty good thing… As always thanks for being a part of our loyal listening audience.

Philippe the Original is doing it again (for the 9th year) with a special promotion. On Tuesday, January 22nd the first 500 people in line at 10:30 a.m. get a free 7 oz. cup of Los Angeles’ own Dolores Chili (a regular $3.25 menu item) with the purchase of a sandwich. Richard Binder, representing the 4th generation of Philippe’s family ownership, ladles out the meaty details for us.

Adam Bell is one of the talented people at-work behind- the- scenes on the “SoCal Restaurant Show.” Since the beginning of the show over six years ago he developed and maintains the Website in addition to ably orchestrating the Social Media. He’s also a card-carrying foodie with a particular passion for pizza, craft beer, ethnic street food and coffee. Adam has recently returned from an intense week in New York doing a deep dive into the food scene. This is Part 2 of his notes highlighting his best discoveries on this expedition.

James Trees is a chef in the best, old school meaning of the word. Currently he’s the chef/proprietor of Las Vegas acclaimed Esther’s Kitchen in the Arts District adjacent to Downtown. He serves up his own blend of elegant Italian comfort food. We pull Chef James out of his busy kitchen for a chat.

Wing Lam, the co-founder of Wahoo’s Fish Taco (they celebrated their 30th Anniversary last year,) is providing the VIP catering for AMA Monster Energy Supercross today at Angel Stadium. Wing joins us from the active field with the insider’s report on all the action.

Escondido’s Restaurant Week is happening January 27 to February 2, 2019. It’s a week of unrivaled deliciousness. No tickets needed… just show up, order the special at a participating restaurant, and make new memories! Many of the Dine Out Escondido! restaurants donate $1 for every special they sell during the restaurant week to the North County Food Bank’s FOOD 4 KIDS Backpack Program. James Floros, President & CEO of the Jacobs & Cushman San Diego / North County Food Bank provides the tempting specifics.

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

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Show 307, January 19, 2019: Adam Bell’s Food Journeys in NYC, Part 2

Adam BellAdam Bell is one of the talented people at-work behind- the- scenes on the “SoCal Restaurant Show.” Since the beginning of the show over six years ago he developed and maintains the Website in addition to ably orchestrating the Social Media. He’s also a card-carrying foodie with a particular passion for pizza, craft beer, ethnic street food and coffee. Adam has recently returned from an intense week in New York doing a deep dive into the food scene.

This is Part 2 of his trip highlighting his best edible (or quaffable) discoveries on this expedition. Adam talks about his favorite New York City Food Hall and New York restaurants with new outposts in Southern California. Also a profile of some dining options (including Tom Colicchio’s Temple Court) in the historic and architecturally significant Beekman Hotel dating back to 1881.

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January 19: Philippe The Original, Adam Bell, James Trees, Wing Lam, Dine Out Escondido!

Podcasts

Segment One: Show Preview with Co-Host Andy Harris
Segment Two: Richard Binder, Proprietor, Philippe The Original
Segment Three: Adam Bell’s Food Journeys in NYC, Part 2
Segment Four: James Trees, Executive Chef / Proprietor, Esther’s Kitchen, Las Vegas
Segment Five: Wing Lam, Co-founder, Wahoo’s Fish Taco
Segment Six: James Floros, Jacobs & Cushman San Diego Food Bank / North County Food Bank Part One
Segment Seven: James Floros, Jacobs & Cushman San Diego Food Bank / North County Food Bank Part Two

Program Note: Please join us at the special time of 3 to 5:00 p.m. following Ducks Hockey.

Now a tempting preview of this Saturday’s decadent show. It’s not, with profuse apologies, for dieters. If we’re successful we will always leave you incredibly hungry and thirsty. In our case, and upon careful reflection, that’s probably a pretty good thing… As always thanks for being a part of our loyal listening audience.

Philippe the Original is doing it again (for the 9th year) with a special promotion. On Tuesday, January 22nd the first 500 people in line at 10:30 a.m. get a free 7 oz. cup of Los Angeles’ own Dolores Chili (a regular $3.25 menu item) with the purchase of a sandwich. Richard Binder, representing the 4th generation of Philippe’s family ownership, ladles out the meaty details for us.

Adam Bell is one of the talented people at-work behind- the- scenes on the “SoCal Restaurant Show.” Since the beginning of the show over six years ago he developed and maintains the Website in addition to ably orchestrating the Social Media. He’s also a card-carrying foodie with a particular passion for pizza, craft beer, ethnic street food and coffee. Adam has recently returned from an intense week in New York doing a deep dive into the food scene. This is Part 2 of his notes highlighting his best discoveries on this expedition.

James Trees is a chef in the best, old school meaning of the word. Currently he’s the chef/proprietor of Las Vegas acclaimed Esther’s Kitchen in the Arts District adjacent to Downtown. He serves up his own blend of elegant Italian comfort food. We pull Chef James out of his busy kitchen for a chat.

Wing Lam, the co-founder of Wahoo’s Fish Taco (they celebrated their 30th Anniversary last year,) is providing the VIP catering for AMA Monster Energy Supercross today at Angel Stadium. Wing joins us from the active field with the insider’s report on all the action.

Escondido’s Restaurant Week is happening January 27 to February 2, 2019. It’s a week of unrivaled deliciousness. No tickets needed… just show up, order the special at a participating restaurant, and make new memories! Many of the Dine Out Escondido! restaurants donate $1 for every special they sell during the restaurant week to the North County Food Bank’s FOOD 4 KIDS Backpack Program. James Floros, President & CEO of the Jacobs & Cushman San Diego / North County Food Bank provides the tempting specifics.

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

Richard BinderPhilippe the Original is doing it again (for the 9th year) with a special promotion. On Tuesday, January 22nd the first 500 people in line at 10:30 a.m. get a free 7 oz. cup of Los Angeles’ own Dolores Chili (a regular $3.25 menu item) with the purchase of a sandwich.

Each cup of chili comes just how you like it; with or without beans, and topped with shredded cheddar cheese, or onions.

The two companies have a relationship built upon time. The 1970’s is when it all began and Dolores Chili is still sold exclusively at Philippe’s. Both establishments have plenty in common being family-owned, Los Angeles-based companies. Dolores has been in business since 1954 and Philippe’s celebrated 110 years in October. Dolores and Philippe’s are run by third and fourth generation family members, respectively, and both are built on the foundation of hard work and core values that make them so enduring.

Dolores Chili is available at Philippe’s daily by the cup or bowl, with or without beans and all the fixings, and is served with a side of crackers. Some French Dip lovers even like to dip or top their sandwich with it.

Richard Binder, representing the 4th generation of Philippe’s family ownership, ladles out the meaty details for us.

Adam BellAdam Bell is one of the talented people at-work behind- the- scenes on the “SoCal Restaurant Show.” Since the beginning of the show over six years ago he developed and maintains the Website in addition to ably orchestrating the Social Media. He’s also a card-carrying foodie with a particular passion for pizza, craft beer, ethnic street food and coffee. Adam has recently returned from an intense week in New York doing a deep dive into the food scene.

This is Part 2 of his trip highlighting his best edible (or quaffable) discoveries on this expedition. Adam talks about his favorite New York City Food Hall and New York restaurants with new outposts in Southern California.

James TreesJames Trees is a chef in the best, old school meaning of the word. Currently he’s the chef/proprietor of Las Vegas acclaimed Esther’s Kitchen in the Arts District adjacent to Downtown. Previously Chef James spent some time in L.A. cooking at high profile establishments. He serves up his own blend of elegant Italian comfort food. Recently added is Weekend Brunch.

“Seasonal Italian Restaurant. Focused on Handmade pasta, bread and pizza. We get all of our products as locally sourced as possible. We will always accommodate vegetarian and vegan guests.”

We pull Chef James out of his busy kitchen for a chat.

“While Chef Trees is descended from Jewish Austrian wine merchants, growing up he spent a lot of time at his best friend Alfio’s house. “I love Italian food because of Alfio and his family,” says Trees. “That’s the food I grew up eating. My mom was always working and didn’t have time to make dinner, so whenever we were hungry we went to Alfio’s house. They’d be making lasagna or braciola, and pasta – there was always pasta. That’s my comfort food.” “

Who is Esther? “Great-aunt Esther was a tough, smart, no-nonsense type who cared about people and gave good advice. “She was a big support to my mom when I was growing up, and that was huge,” says Trees. “She was always there for us.””

“Esther wrote the check that sent Chef Trees off to the CIA (after all, someone had to get him out of Alfio’s kitchen). When she passed in 2016 she left James a nest egg – the money he needed to finally open his own restaurant.”

Wing and Levi Lam at the KLAA StudiosWing Lam, the co-founder of Wahoo’s Fish Taco (they celebrated their 30th Anniversary last year,) is providing the VIP catering for AMA Monster Energy Supercross today at Angel Stadium.

“We can attribute our 30 years of business to serving food we would cook for our own families and working with brands we love. The stickers and memorabilia in our stores are part of who we are as a company,” said Wing Lam, co-founder of Wahoo’s. “We follow the action, and that’s where we find our most dedicated fans.”

Wing joins us from the active field with the insider’s report on all the Supercross action.

James FlorosEscondido’s Restaurant Week is happening January 27 to February 2, 2019. It’s a week of unrivaled deliciousness. No tickets needed… just show up, order the special at a participating restaurant, and make new memories!

Whether you’re looking for craft beer foodie burger pairings, local farm-to-fork delights, chef-owned culinary experiences, international flavors, high tea or home cooking… Escondido’s desirable restaurants have something for everyone!

Many of the Dine Out Escondido! restaurants donate $1 for every special they sell during the restaurant week to the North County Food Bank’s FOOD 4 KIDS Backpack Program.

James Floros, President & CEO of the Jacobs & Cushman San Diego / North County Food Bank provides the tempting specifics.

The North County Food Bank’s FOOD 4 KIDS Backpack Program provides weekend backpacks filled with nutritious food to elementary school students living in poverty (Escondido’s Lincoln Elementary is in the program).

Kids on the program receive free breakfasts and lunches at school Monday through Friday but face hunger at home on the weekends. The backpack of food they receive sees them through the weekend so they can return to school ready to learn on Monday. To feed one child for the entire school year costs $200; for one month it costs $22, and for one weekend it costs $5.50.

Go here for more info about the Food 4 Kids program.

Podcasts

Segment One: Show Preview with Co-Host Andy Harris
Segment Two: Richard Binder, Proprietor, Philippe The Original
Segment Three: Adam Bell’s Food Journeys in NYC, Part 2
Segment Four: James Trees, Executive Chef / Proprietor, Esther’s Kitchen, Las Vegas
Segment Five: Wing Lam, Co-founder, Wahoo’s Fish Taco
Segment Six: James Floros, Jacobs & Cushman San Diego Food Bank / North County Food Bank Part One
Segment Seven: James Floros, Jacobs & Cushman San Diego Food Bank / North County Food Bank Part Two

Show 305, January 5, 2019: Adam Bell, “SoCal Restaurant Show’s” Social Media and Website Guru on “New York Eats”

Adam BellAdam Bell is one of the talented people at-work behind- the-scenes on the “SoCal Restaurant Show.” Since the beginning of the show over six years ago he developed and maintains the Website in addition to ably handling the Social Media.

He’s also a card-carrying foodie with a particular passion for pizza, craft beer, BBQ, ethnic street food and coffee. Adam has just returned from an intense week in New York doing a deep dive into the food scene. We’ll discuss and highlight his best discoveries on this expedition. In the first installment of Adam’s musings it’s Union Square Hospitality Group’s Daily Provisions and NYC pizza finds.

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Show 304, December 29, 2018: Show Preview with Co-Host Andy Harris

Now an enticing preview of Saturday’s delectable show. We’re in the true Holiday spirit…It’s not, with profuse apologies, for dieters. If we’re successful we will always leave you incredibly hungry and thirsty. In our case, and upon careful reflection, that’s probably a pretty good thing… Happy New Year and thanks for being a part of our loyal listening audience. We promise many more worthy treats coming for the new year.

Langer’s Deli’s pastrami is legendary in Jewish deli appreciators’ circles. Trisha Langer is the granddaughter of Al Langer, the founder of Langer’s Deli located across the street from MacArthur Park in Los Angeles. After many years learning the deli trade at Langer’s she has branched off on her own (with her husband) to found Daughter’s Deli – A Family Tradition in the heart of The Sunset Strip in West Hollywood. We pull her away from hand-slicing the ethereal pastrami for a visit.

How sweet it is with an authentic “Taste of Hawaii” now located next door to Toast Kitchen + Bakery in Costa Mesa. Fill, a bakehouse and creamery serving made-to-order malasadas and small-batch ice cream, launched in late July. With Fill, founder & Hawaii-native James Mullis, serves up a sweet side of the Islands with true “aloha spirit.”  James joins us from Hawaii.

Fortunately the wines of South Africa have come a long way on the world stage since the demise of apartheid. They are now known for world-class Chenin Blanc and Pinotage but are also generating acclaim for their Bordeaux-style varieties. Sommelier Jim Clarke, Marketing Manager for Wines of South Africa, uncorks the 411 on these wines for us.

We recently revisited Great Society Cider & Mead, Southern California’s first all-cider pub located on Broadway at the edge of Downtown Long Beach. They are part of the new Beach City Food ToursEast Village Cocktail Tour. Great Society serves an unusual selection of rotating draft ciders and meads in addition to the expected craft beers. Tasty food menu, too. We’ll revisit the proprietor, Otto Radke.

Our own Chef Andrew Gruel joins us with another informative “Ask the Chef” segment. With the Holidays in progress it’s great to have a real working chef in our corner always providing handy and practical advice! We’re resuming our discussion of key industry trends. Challenges ahead…Not an easy time to be in the restaurant business.

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

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