Show 220, April 22, 2017: Matt Meddock, Co-Founder, Sessions West Coast Deli, Newport Beach & Huntington Beach

Matt MeddockSandwiches, made from fresh, premium ingredients, have come into their own as serious eats. In Spring 2014, when Sessions West Coast Deli opened its first location in Newport Beach, its owners had one mission: to serve the “best sandwiches to ever hit the lip.” As a neighborhood-casual concept designed to serve its immediate community, Sessions embraces the area’s surf culture as it presents a menu of gourmet, culinary-focused sandwiches in a relaxed environment.

In Summer 2015, Sessions opened its second Orange County location on the waterfront in Huntington Beach. The opening of this location reinforced Sessions’ dedication and commitment to its community by becoming a local hub for surfers, skaters and area beachgoers looking for great sandwiches.

“Unlike most sandwich shops in the region, Sessions proudly boasts a scratch kitchen with housemade sauces, sides, salads, and soups prepared daily. All sandwiches are made to order with fresh, locally grown produce; humanely and naturally raised meats; and locally baked bread delivered daily from local artisan, OC Baking Company. In addition, the restaurant proudly serves a selection of locally roasted coffee beverages from Kean Coffee.”

The two most popular sandwiches are the Summer Zephr and The Meddock Melee. A worthy burger is rumored to be on the way in addition to new locations.

Co-Founder Matt Meddock joins us to get between the bread slices and build a proper sandwich.

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Show 168, April 23, 2016: Angel Stadium’s Executive Chef, Robert Biebrich Continues…

Robert BiebrichExpect more deliciousness on the Angel Stadium menu for the 50th Season.

Most everything is made from scratch on-site with premium ingredients in five kitchens. Suppliers include OC Baking Company (they serve the finest area luxury hotels and restaurants) and Melissa’s World Variety Produce.

Muscle Maker Grill and Fresca’s flavorful Mexican fare are now available on the Terrace Level of the Right Field Pavilion area. Muscle Maker Grill is known for its Turkey Chili. It’s made with lean ground turkey, red beans, reduced fat cheddar, salsa and fat-free sour cream served over brown rice.

Fresca’s is known for their Killer B Burrito. It’s a warm 12-inch flour tortilla filled with rice, black beans, sour cream, guacamole. Salsa Fresca with a choice of charbroiled chicken or steak.

New in the Shock Top Brew Pub is Chef Robert’s version of the much-talked-about Nashville Hot Chicken Sandwich.

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Show 167, April 9, 2016: Chef Greg Daniels, “The Big Cheese” Grilled Cheese Festival & Competition

The Big Cheese Grilled Cheese CompetitionThe 3rd Annual “The Big Cheese” Grilled Cheese Festival & Competition returns to Provisions Market in Orange on Tuesday, April 19th. Provisions Market and OC Baking Co. will celebrate National Grilled Cheese Month with fellow OC Chefs and a ProAm Challenger in an intense grilled cheese competition. All are in competition for the coveted title of “The Big Cheese.”

OC Baking Company Master Baker Dean Kim will supply locally produced freshly baked bread to the competing chefs, while the farmer-owned dairy cooperative Tillamook will offer a selection of its award-winning cheeses and butter for use at the festival. Participating chefs will present their own spin on the classic grilled cheese sandwich that festival attendees will sample and then vote on.

“Now in our third year, this event has served to unite our local chefs and engage them in a lighthearted competition,” commented Chef Greg Daniels, who oversees the kitchens at Provisions Market and Haven Gastropub.

This year’s event will again feature one ProAm competitor who will be selected by event organizers in an Instagram contest to join the professional chefs at The Big Cheese 2016. To enter, the public must create and present an original grilled cheese creation on Instagram and use the hashtag #thebigcheese2016 by Thursday, April 14th. The winning entry will be announced Friday, April 15th and the ProAm contender for “The Big Cheese” will participate in the festival on Tuesday, April 19th.

Tickets for the event must be purchased for $60 in advance (will include limited tasters of select craft beer) through Universe. This event will be limited to 100 guests (tickets will be sold at the door, if capacity permits).

Event co-founder, Chef Greg Daniels of Provisions, joins us with all the gooey specifics.

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Show 135, August 22, 2015: Show Preview with Guest Host Chef Andrew Gruel & Executive Producer & Co-Host Andy Harris

Andrew GruelExecutive Chef Andrew Gruel of the rapidly growing Slapfish empire with restaurants in Huntington Beach, Laguna Beach, Newport Beach, LAX, and now, Irvine at UCI, is back as today’s special Guest Host.

First an appetizing preview of Saturday’s full show and, with apologies, not particularly for dieters. With any luck we will always leave you hungry and thirsty. In our case that’s probably a good thing…

Chef Andrew Gruel’s (our regular Guest Co-Host of Slapfish fame) new FYI Network restaurant makeover series, “Say It To My Face,” returns to the airwaves next Saturday afternoon (August 29th) for the continuation of Season 1. It’s the first Food TV restaurant makeover series which showcases the importance of social media in having an impact on diners. Chef Andrew hosts with his Slapfish colleague, Chef Anthony Dispensa, Director of West Coast Operations. It’s a pair back-to-back episodes on those future Saturdays. Check your local listings for the time.

The 2015 Western Foodservice & Hospitality Expo will be held Sunday, August 23rd to Tuesday, August 25th, 2015 at the Los Angeles Convention Center. The Show, the largest restaurant industry conference on the West Coast, is produced and managed by Urban Expositions, and sponsored by the California Restautrant Association. Ron Mathews, Industry Vice President, Urban Expositions, producers of the annual event joins us with all the 411. It’s for the trade, only.

Award-winning author, Susan Herrmann Loomis, is with us to talk about her newest book, In a French Kitchen: Tales and Traditions of Everyday Home Cooking in France.  This book, with tales about real French cooks and more than 85 recipes, proves that delicious, decadent meals are simple and easy to create.  Susan takes lessons from busy, everyday French cooks and offers their tips and tricks, kitchen wisdom, and recipes to create meals focused on local, seasonal, quality ingredients. She regales us with tales of the French at the table, offers twelve seasonal menus, and pairs wines with her dishes to make this book an enjoyable read and an indispensable friend in the kitchen.  Susan is a France-based, award winning journalist with ten books to her credit, a cooking school proprietor, and a professionally trained chef.

As Executive Chef at Barnyard, Jesse Barber was known for his simple, honest food and ingredient-driven menu. In his newest venture, Dudley Market, Barber looks to continue his practice of utilizing local, seasonally fresh ingredients, maintaining the strong relationships with the farmers and purveyors he has worked closely with over the past few years. Barber is inspired by the unique and vibrant Venice community, “Food is one of the most important connections between people and I hope to create lasting relationships with neighbors, friends, farms and local vendors.”

We really love and appreciate a well-constructed sandwich on the “SoCal Restaurant Show.” After a promising Orange County debut in Newport Beach in 2014, Sessions West Coast Deli has opened its second location on the waterfront in Huntington Beach (414 Pacific Coast Highway). Designed as a neighborhood-casual concept, this new restaurant serves its immediate community with a menu of gourmet, culinary-focused sandwiches in a relaxed, beach-inspired environment. Culinary Director Max Schlutz (he loves craft beer, too) joins us with the tempting gourmet sandwich 411.

GrubTribe is Southern California’s (mainly Orange County and Long Beach) new digital destination for behind –the-scenes gourmet video. They showcase local chefs and food providers, their businesses, their prep choices, their favorite ingredients, and more. Co-founder, Jeff Fliegler, a chef by background and training, is our guest.

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Show 135, August 22, 2015: Max Schlutz, Culinary Director, Sessions West Coast Deli

We love a well-constructed sandwich on the “SoCal Restaurant Show.”

Max SchultzAfter a promising Orange County debut in Newport Beach in 2014, Sessions West Coast Deli has opened its second location on the waterfront in Huntington Beach (414 Pacific Coast Highway). Designed as a neighborhood-casual concept, this new restaurant serves its immediate community with a menu of gourmet, culinary-focused sandwiches in a relaxed, beach-inspired environment.

The Huntington Beach restaurant offers breakfast, lunch and dinner with a menu mirroring that of its Newport Beach counterpart. Guests are presented with nearly two dozen hot and cold sandwiches, a selection of salads, and gourmet sides on Sessions’ lunch and dinner menu, as well as ten signature sandwiches on its breakfast menu.

Sessions features a scratch kitchen with housemade sauces, sides, salads, and soups prepared in-house daily. All sandwiches are made to order with fresh, locally grown produce, humanely and naturally raised meats, and locally baked breads delivered daily from local artisan, OC Baking Company. In addition, the restaurant proudly serves a selection of locally roasted coffee beverages from Kean Coffee.

With the opening of the Huntington Beach location, Sessions sees the addition of nine new sandwiches to its already celebrated menu. Guests will still be able to enjoy their favorites, including the Summer Zephyr, with marinated vine-ripened tomato, wild baby arugula, fresh mozzarella, basil aioli, pickled red onion, and a balsamic reduction on french roll; and the Sloppy Barney, featuring spicy bbq pulled pork, jalapeño jack, house pickle, shaved red onion, and purple SoCal slaw on ciabatta.

All new sandwiches are featured at both locations, including the Geno, inspired by local surfer Gene “Sliding Machine” Petersen, who was voted on by the public to be honored in conjunction with the opening of the new Huntington Beach location.

 

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Show 135, August 22, 2015: Max Schlutz, Culinary Director, Sessions West Coast Deli Continues…

Max SchultzIn Spring 2014, when Sessions West Coast Deli opened its first location in Newport Beach, its owners had one mission: to serve the best sandwiches to ever hit the lip. As a neighborhood-casual concept designed to serve its immediate community, Sessions embraces the area’s surf culture as it presents a menu of gourmet, culinary-focused sandwiches in a relaxed environment. The term “West Coast Deli” perfectly describes the marriage of a high-quality deli menu with a chill vibe that appeals to area locals and tourists, alike.

In Summer 2015, Sessions opened its second Orange County location on the waterfront in Huntington Beach. The opening of this location reinforced Sessions’ dedication and commitment to its community by becoming a local hub for surfers, skaters and area beachgoers looking for great sandwiches.

Unlike most sandwich shops in the region, Sessions proudly boasts a scratch kitchen with housemade sauces, sides, salads, and soups prepared daily. All sandwiches are made to order with fresh, locally grown produce; humanely and naturally raised meats; and locally baked bread delivered daily from local artisan, OC Baking Company. In addition, the restaurant proudly serves a selection of locally roasted coffee beverages from Kean Coffee.

Max shares that the most popular sandwich is a vegetarian offering, Summer Zephyr, thoughtfully named after the spouse of one of the partners. It’s marinated vine-ripened tomato, wild baby arugula, fresh mozzarella, basil aioli, pickled red onion and balsamic reduction served on a fresh baked French roll.

 

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August 22: Andrew Gruel, Western Foodservice Expo, Susan Herrmann Loomis, Jesse Barber, Sessions West Coast Deli, GrubTribe

Podcasts

Segment One: Show Preview with Guest Host Chef Andrew Gruel & Executive Producer & Co-Host Andy Harris
Segment Two: Executive Chef Andrew Gruel, Slapfish
Segment Three: Ron Mathews, Western Foodservice & Hospitality Expo
Segment Four: Susan Herrmann Loomis, author and cooking instructor
Segment Five: Executive Chef Jesse Barber, The Dudley Market, Venice
Segment Six: Max Schlutz, Culinary Director, Sessions West Coast Deli Part One
Segment Seven: Max Schlutz, Culinary Director, Sessions West Coast Deli Part Two
Segment Eight: Jeff Fliegler, Co-Founder, Grub Tribe

First an appetizing preview of Saturday’s full show and, with apologies, not for dieters. With any luck we will always leave you hungry and thirsty. In our case that’s probably a good thing…

The ment’or BKB Foundation is debuting their 2015 Young Chef Competition Series in Los Angeles at Bouchon Bistro Beverly Hills on August 27th. Future competitions will be hosted in Chicago, Houston and New York City. Four chefs between the ages of 22 to 27 will compete in a Bocuse d’Or-style challenge, with the winning team in each city being awarded $10,000, which may be used to stage at the restaurant of their choice. L.A. competitor Skylar Stover (ex-French Laundry) is our guest.

The 2015 Western Foodservice & Hospitality Expo will be held Sunday, August 23rd to Tuesday, August 25th, 2015 at the Los Angeles Convention Center. The Show, the largest restaurant industry conference on the West Coast, is produced and managed by Urban Expositions, and sponsored by the California Restaurant Association. Ron Mathews, Industry Vice President, Urban Expositions, producers of the annual event, joins us with all the 411. It’s for the trade, only.

Award-winning author, Susan Herrmann Loomis, is with us to talk about her newest book, In a French Kitchen: Tales and Traditions of Everyday Home Cooking in France.  This book, with tales about real French cooks and more than 85 recipes, proves that delicious, decadent meals are simple and easy to create.  Susan takes lessons from busy, everyday French cooks and offers their tips and tricks, kitchen wisdom, and recipes to create meals focused on local, seasonal, quality ingredients. She regales us with tales of the French at the table, offers twelve seasonal menus, and pairs wines with her dishes to make this book an enjoyable read and an indispensable friend in the kitchen.  Susan is a France-based, award winning journalist with ten books to her credit, a cooking school proprietor, and a professionally trained chef.

As Executive Chef at Barnyard, Jesse Barber was known for his simple, honest food and ingredient-driven menu. In his newest venture, Dudley Market, Barber looks to continue his practice of utilizing local, seasonally fresh ingredients, maintaining the strong relationships with the farmers and purveyors he has worked closely with over the past few years. Barber is inspired by the unique and vibrant Venice community, “Food is one of the most important connections between people and I hope to create lasting relationships with neighbors, friends, farms and local vendors.”

We really love and appreciate a well-constructed sandwich on the “SoCal Restaurant Show.” After a promising Orange County debut in Newport Beach in 2014, Sessions West Coast Deli has opened its second location on the waterfront in Huntington Beach (414 Pacific Coast Highway). Designed as a neighborhood-casual concept, this new restaurant serves its immediate community with a menu of gourmet, culinary-focused sandwiches in a relaxed, beach-inspired environment. Co-proprietor Max Schlutz (he loves craft beer, too) joins us with the tempting gourmet sandwich 411.

GrubTribe is Southern California’s (mainly Orange County and Long Beach) new digital destination for behind –the-scenes gourmet video. They showcase local chefs and food providers, their businesses, their prep choices, their favorite ingredients, and more. Co-founder, Jeff Fliegler, a chef by background and training, is our guest.

Andrew Gruel and Anthony Dispensa of Slapfish Restaurants and FYI Say It To My FaceChef Andrew Gruel’s (our regular Guest Co-Host of Slapfish fame) new FYI network restaurant makeover series, “Say It To My Face,” returns to the airwaves next Saturday afternoon (August 20th) for the continuation of Season 1. It’s a pair back-to-back episodes on those Saturdays. Check your local listings for the time.

All of this and lots more absolutely incredible deliciousness on Saturday’s show!

Skylar StoverThe ment’or BKB Foundation is debuting their 2015 Young Chef Competition Series in Los Angeles at Bouchon Bistro Beverly Hills on August 27th. Future competitions will be hosted in Chicago, Houston and New York City.

Four chefs between the ages of 22 to 27 will compete in a Bocuse d’Or-style challenge, with the winning team in each city being awarded $10,000, which may be used to stage at the restaurant of their choice.

“We established the ment’or Young Chef Competition series to identify the next generation of great chefs in America, and to give them the opportunity to further their culinary education,” said Daniel Boulud, Chairman, ment’or BKB Foundation. “We have a strong group of candidates, and are very excited to see them compete!”

L.A. competitor (one of four) Skylar Stover (exFrench Laundry) is our guest. You remember him as the Commis for Chef Philip Tessier (French Laundry) of Team USA at the Bocuse d’Or. For the first time ever Team USA won the Silver Bocuse.

Western Foodservice ExpoThe 2015 Western Foodservice & Hospitality Expo will be held Sunday, August 23rd to Tuesday, August 25th, 2015 at the Los Angeles Convention Center. The Show, the largest restaurant industry conference on the West Coast, is produced and managed by Urban Expositions, and sponsored by the California Restautrant Association.

The Expo brings together 400 plus vendors and some 8,000 restaurant and foodservice professionals. It is the most comprehensive marketplace for professionals serving the foodservice and hospitality industries on the West Coast. With hundreds of companies exhibiting the latest products, this event covers the entire spectrum of the foodservice industry. Restaurant owners and foodservice operators attend to gain the freshest, most meaningful menu of business boosting opportunities for the West Coast foodservice and hospitality markets.

Ron Mathews, Industry Vice President, Urban Expositions, producers of the annual event, joins us with all the 411. It’s for the trade, only.

Susan Herrmann LoomisAward-winning author, Susan Herrmann Loomis, is with us to talk about her newest book, In a French Kitchen: Tales and Traditions of Everyday Home Cooking in France.  This book, with tales about real French cooks and more than 85 recipes, proves that delicious, decadent meals are simple and easy to create.  Susan takes lessons from busy, everyday French cooks and offers their tips and tricks, kitchen wisdom, and recipes to create meals focused on local, seasonal, quality ingredients.

She regales us with tales of the French at the table, offers twelve seasonal menus, and pairs wines with her dishes to make this book an enjoyable read and an indispensable friend in the kitchen.

After reading In a French Kitchen, the reader will be immediately enveloped in warmth and good smells, which will make you hungry and eager to get in front of the stove. There is much inside this book to help you along. And as Susan says, “Cooking like the French, in a French Kitchen, is the shortest route to happiness, warmth, pleasure, and delicious times.”

Susan is a France-based, award winning journalist with ten books to her credit, a cooking school proprietor, and a professionally trained chef.

Jesse Barber of Dudley MarketAs Executive Chef at Venice’s Barnyard, Jesse Barber was known for his simple, honest food and ingredient-driven menu. In his newest venture, Dudley Market, Barber looks to continue his practice of utilizing local, seasonally fresh ingredients, maintaining the strong relationships with the farmers and purveyors he has worked closely with over the past few years.

Barber is inspired by the unique and vibrant Venice community, “Food is one of the most important connections between people and I hope to create lasting relationships with neighbors, friends, farms and local vendors.

“The idea is simple, bring the community we know and love the everyday luxury it deserves. Our motivation is rooted in our obsession for outstanding quality and ethics in everything we procure. Using the tastiest ingredients and through detailed preparation we strive to turn what could be a daily routine into an unforgettable experience. We’ve pulled-back the curtain by introducing our community to our growers, artisans, and wine makers, inviting everyone to participate in the conversation and enjoy the results of what we find to be a very gratifying process.”

Dudley Market is open for Breakfast, Brunch, Lunch and Dinner.

We love a well-constructed sandwich on the “SoCal Restaurant Show.”

Max SchultzAfter a promising Orange County debut in Newport Beach in 2014, Sessions West Coast Deli has opened its second location on the waterfront in Huntington Beach (414 Pacific Coast Highway). Designed as a neighborhood-casual concept, this new restaurant serves its immediate community with a menu of gourmet, culinary-focused sandwiches in a relaxed, beach-inspired environment.

The Huntington Beach restaurant offers breakfast, lunch and dinner with a menu mirroring that of its Newport Beach counterpart. Guests are presented with nearly two dozen hot and cold sandwiches, a selection of salads, and gourmet sides on Sessions’ lunch and dinner menu, as well as ten signature sandwiches on its breakfast menu.

Sessions features a scratch kitchen with housemade sauces, sides, salads, and soups prepared in-house daily. All sandwiches are made to order with fresh, locally grown produce, humanely and naturally raised meats, and locally baked breads delivered daily from local artisan, OC Baking Company. In addition, the restaurant proudly serves a selection of locally roasted coffee beverages from Kean Coffee.

With the opening of the Huntington Beach location, Sessions sees the addition of nine new sandwiches to its already celebrated menu. Guests will still be able to enjoy their favorites, including the Summer Zephyr, with marinated vine-ripened tomato, wild baby arugula, fresh mozzarella, basil aioli, pickled red onion, and a balsamic reduction on a french roll; and the Sloppy Barney, featuring spicy bbq pulled pork, jalapeño jack, house pickle, shaved red onion, and purple SoCal slaw on ciabatta.

All new sandwiches are featured at both locations, including the Geno, inspired by local surfer Gene “Sliding Machine” Petersen, who was voted on by the public to be honored in conjunction with the opening of the new Huntington Beach location.

Co-proprietor Max Schlutz (he loves craft beer, too) joins us with the tempting gourmet sandwich 411.

In Spring 2014, when Sessions West Coast Deli opened its first location in Newport Beach, its owners had one mission: to serve the best sandwiches to ever hit the lip. As a neighborhood-casual concept designed to serve its immediate community, Sessions embraces the area’s surf culture as it presents a menu of gourmet, culinary-focused sandwiches in a relaxed environment. The term “West Coast Deli” perfectly describes the marriage of a high-quality deli menu with a chill vibe that appeals to area locals and tourists, alike.

In Summer 2015, Sessions opened its second Orange County location on the waterfront in Huntington Beach. The opening of this location reinforced Sessions’ dedication and commitment to its community by becoming a local hub for surfers, skaters and area beachgoers looking for great sandwiches.

Unlike most sandwich shops in the region, Sessions proudly boasts a scratch kitchen with housemade sauces, sides, salads, and soups prepared daily. All sandwiches are made to order with fresh, locally grown produce; humanely and naturally raised meats; and locally baked bread delivered daily from local artisan, OC Baking Company. In addition, the restaurant proudly serves a selection of locally roasted coffee beverages from Kean Coffee.

Jeff FlieglerGrubTribe is Southern California’s (mainly Orange County and Long Beach for now) new digital destination for behind –the-scenes gourmet video. They showcase local chefs and food providers, their businesses, their prep choices, their favorite ingredients, and more.

Short video interviews and preparation demonstrations feature local food businesses across Southern California while answering all kinds of questions formerly reserved for the chefs and food specialists working behind the scenes. It’s a real insiders view.

Co-founder, Jeff Fliegler, a working chef by background and training, is our guest.

Podcasts

Segment One: Show Preview with Guest Host Chef Andrew Gruel & Executive Producer & Co-Host Andy Harris
Segment Two: Executive Chef Andrew Gruel, Slapfish
Segment Three: Ron Mathews, Western Foodservice & Hospitality Expo
Segment Four: Susan Herrmann Loomis, author and cooking instructor
Segment Five: Executive Chef Jesse Barber, The Dudley Market, Venice
Segment Six: Max Schlutz, Culinary Director, Sessions West Coast Deli Part One
Segment Seven: Max Schlutz, Culinary Director, Sessions West Coast Deli Part Two
Segment Eight: Jeff Fliegler, Co-Founder, Grub Tribe

Show 118, April 18, 2015: Executive Chef Greg Daniels, “The Big Cheese” Competition

Greg Daniels of Haven GastropubIn celebration of National Grilled Cheese Month in April Provisions Market (Chef Greg Daniels) and OC Baking Company (Dean Kim) will join forces to once again host The Big Cheese, Orange County’s grilled cheese festival and competition. Event Co-Founder Greg Daniels and his fellow Orange County Chefs will compete for the title of “The Big Cheese” on Monday, April 20th from 6 p.m. to 8 p.m. at Provisions Market. All proceeds from this year’s event will be donated to You Are Special, a local nonprofit that operates a food pantry to feed the hungry in the Orange community.

OC Baking Company Master Baker Dean Kim will supply locally produced freshly baked bread to the competing chefs. The competitors will present their own spin on the classic grilled cheese sandwich that festival attendees will sample and then vote on.

This year, the professional chefs will be joined by one ProAm competitor who will be selected by event organizers in an Instagram contest. The winning entry will be announced Sunday, April 19th and the ProAm contender for “The Big Cheese” will participate in the festival on Monday, April 20th.

Chef Greg Daniels (just back from France) of Provisions Market and Haven Gastropub joins us with all the needed 411.

Play

Show 117, April 11, 2015: Artisan Baker Dean Kim – “The Big Cheese” Competition

The Big Cheese Grilled Cheese CompetitionIn celebration of National Grilled Cheese Month in April Provisions Market (Chef Greg Daniels) and OC Baking Company (Dean Kim) will join forces to once again host The Big Cheese, Orange County’s grilled cheese festival and competition. Event Co-Founder Greg Daniels and his fellow Orange County Chefs will compete for the title of “The Big Cheese” on Monday, April 20th from 6 p.m. to 8 p.m. at Provisions Market. All proceeds from this year’s event will be donated to You Are Special, a local nonprofit that operates a food pantry to feed the hungry in the Orange community.

OC Baking Company Master Baker Dean Kim will supply locally produced, freshly baked bread to the competing chefs. The competitors will present their own spin on the classic grilled cheese sandwich that festival attendees will sample and then vote on.

This year, the professional chefs will be joined by one ProAm competitor who will be selected by event organizers in an Instagram contest. To enter, the public must create and present an original grilled cheese creation on Instagram and use the hashtag #thebigcheese2015 by Thursday, April 16th. The winning entry will be announced Friday, April 17th and the ProAm contender for “The Big Cheese” will participate in the festival on Monday, April 20th.

Artisan Baker Dean Kim of the OC Baking Company joins us with all the needed 411. Chef Daniels is with us on April 18th.

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April 11: Andrew Gruel, National Grilled Cheese Month, Karen Page, Andrew Dornenburg, Big Island Chocolate Festival, Aarti Sequeira

Podcasts

Segment One: Show Preview with Guest Host Chef Andrew Gruel and Producer & Co-Host Andy Harris
Segment Two: Artisan Baker Dean Kim – “The Big Cheese” Competition
Segment Three: Karen Page – The Vegetarian Flavor Bible Part One
Segment Four: Karen Page – The Vegetarian Flavor Bible Part Two
Segment Five: Big Island Chocolate Festival
Segment Six: Food Network’s Chef Aarti Sequeira Part One
Segment Seven: Food Network’s Chef Aarti Sequeira Part Two
Segment Eight: Executive Chef Andrew Gruel, Slapfish

Executive Chef Andrew Gruel of the rapidly growing Slapfish empire with restaurants in Huntington Beach, Laguna Beach, and, now, Newport Beach is today’s special Guest Host.

Now a preview of today’s delightfully fully-leaded and content-rich show.

In celebration of National Grilled Cheese Month in April Provisions Market (Chef Greg Daniels) and OC Baking Company (Dean Kim) will join forces to once again host The Big Cheese, Orange County’s grilled cheese festival and competition. Event Co-Founder Greg Daniels and his fellow Orange County Chefs will compete for the title of “The Big Cheese” on Monday, April 20th from 6 p.m. to 8 p.m. at Provisions Market. All proceeds from this year’s event will be donated to You Are Special, a local nonprofit that operates a food pantry to feed the hungry in the Orange community.

Two-time James Beard Award-winning author Karen Page revolutionized the way both professional chefs and home cooks think about and create new dishes – based on compatible flavors instead of recipes – with her bestseller, The Flavor Bible, which Forbes named as one of the ten best cookbooks of the past century. Now Page brings the same innovative approach to plant-based cooking with The Vegetarian Flavor Bible. Photographs are by Andrew Dornenburg (Karen’s husband.) Karen Page is our guest along with Andrew Dornenburg.

Craving chocolate ? Who doesn’t ? The fourth annual Big Island Chocolate Festival (Hawaii) delivers with an array of fun, elegant and taste-tempting activities, seminars and culinary adventures May 7th to 9th. Most of the chocolately goodness will be offered at The Fairmont Orchid, Hawaii, but three new events take place at Kona farms. Hawaii is the only state in the United States that can grow cacao. Farsheed Bonakdar, the President of the Kona Cacao Association and acclaimed chocolatier and pastry chef Donald Wressell of Guittard Chocolate Company join us with a preview.

“My first cookbook, Aarti Paarti : An American Kitchen with an Indian Soul is a love letter to both the flavors of my youth as an Indian girl growing up in the Middle East…and the flavors that embrace me in my new home here in the States” “I’ll walk you through 101 recipes, some simplified versions of Indian classics…and some that show you how to use these same Indian spices to create exciting spins on American favorites. Food Network’s Aarti Sequeira is our guest. She will be doing a cooking demo and book-signing at next weekend’s Los Angeles Times Festival of Books at USC.

Finally a chance to chat with Guest Host Chef Andrew Gruel of Slapfish. He’ll share some useful tips about selecting and preparing lobster. This is a conversation started on last week’s show. Chef Andrew will also advise us on what parts of the lobster are best for use in some familiar dishes. We’ll also talk about what is an authentic lobster roll. They are seemingly appearing on menus everywhere.

All of this and lots more absolutely incredible deliciousness on Saturday’s show!

The Big Cheese Grilled Cheese CompetitionIn celebration of National Grilled Cheese Month in April Provisions Market (Chef Greg Daniels) and OC Baking Company (Dean Kim) will join forces to once again host The Big Cheese, Orange County’s grilled cheese festival and competition. Event Co-Founder Greg Daniels and his fellow Orange County Chefs will compete for the title of “The Big Cheese” on Monday, April 20th from 6 p.m. to 8 p.m. at Provisions Market. All proceeds from this year’s event will be donated to You Are Special, a local nonprofit that operates a food pantry to feed the hungry in the Orange community.

OC Baking Company Master Baker Dean Kim will supply locally produced, freshly baked bread to the competing chefs. The competitors will present their own spin on the classic grilled cheese sandwich that festival attendees will sample and then vote on.

This year, the professional chefs will be joined by one ProAm competitor who will be selected by event organizers in an Instagram contest. To enter, the public must create and present an original grilled cheese creation on Instagram and use the hashtag #thebigcheese2015 by Thursday, April 16th. The winning entry will be announced Friday, April 17th and the ProAm contender for “The Big Cheese” will participate in the festival on Monday, April 20th.

Artisan Baker Dean Kim of the OC Baking Company joins us with all the needed 411.

Karen Page and Andrew DornenburgTwo-time James Beard Award-winning author Karen Page revolutionized the way both professional chefs and home cooks think about and create new dishes – based on compatible flavors instead of recipes – with her bestseller, The Flavor Bible, which Forbes named as one of the ten best cookbooks of the past century. Now Page brings the same innovative approach to plant-based cooking with The Vegetarian Flavor Bible. Photographs are by Andrew Dornenburg (Karen’s husband.)

For the first time in history, per-capita consumption of meat in America has fallen for five consecutive years, with predictions of continuing declines. Vegetarianism and veganism are emerging from the margins and into the mainstream, as 54 percent of Americans now wish to decrease or eliminate meat from their diets. While people have chosen to adopt meatless diets throughout history for a variety of reasons – from ethics to economy to personal and planetary well-being – this book suggests a new reason for doing so: maximizing flavor, which is too often masked by meat-based stocks or butter and cream.

Karen Page is our guest along with Andrew Dornenburg.

After losing members of her family to cancer, the author – an established culinary professional – was shocked to learn that the number-one cause of death in America is nutritionally controllable diseases such as cancer, heart disease, and diabetes. A lifelong omnivore who grew up eating meat “two and often three times a day,” Page was motivated by nutrition studies to experiment with vegetarianism. She eventually eliminated meat from her diet, losing digestive aches and pains and more than twenty pounds in the process, while gaining new vitality and even joy – and she pours here newfound passion into this book.

BIg Island Chocolate FestivalCraving chocolate? Who doesn’t? The fourth annual Big Island Chocolate Festival (Hawaii) delivers with an array of fun, elegant and taste-tempting activities, seminars and culinary adventures May 7th to 9th. Most of the chocolatey goodness will be offered at The Fairmont Orchid, Hawaii, but three new events take place at Kona farms. Hawaii is the only state in the United States that can grow cacao.

On Saturday, May 9th the 3-days of chocolate fun at The Big Island Chocolate Festival culminates from 5:30 p.m. to 9:00 p.m. in the Fairmont’s Grand Ballroom for the festival gala. Attendees can enjoy both savory and sweet chocolate cuisine created by top Island chefs, chocolatiers and confectioners while voting for their favorite culinary station. Diners can also visit the “all you can enjoy” mole and salad bars. Chef Donald Wressell of Guittard Chocolate Company will be demonstrating the fine art of chocolate sculpting.

Presented by the Kona Cacao Association (KCA), event proceeds benefit the “Equip the Kitchens” campaign for the future Hawaii Community College-Palamanui and a capital campaign to build a community kitchen at the Waldorf-inspired Kona Pacific Public Charter School in Kealakekua.

Farsheed Bonakdar, the President of the Kona Cacao Association and acclaimed chocolatier and pastry chef Donald Wressell of Guittard Chocolate Company join us with a tempting preview.

“My first cookbook, Aarti Paarti: An American Kitchen with an Indian Soul is a love letter to both the flavors of my youth as an Indian girl growing up in the Middle East…and the flavors that embrace me in my new home here in the States”

“I’ll walk you through 101 recipes, some simplified versions of Indian classics like Chicken Tikka Masala, Raita and Naan…and some that show you how to use these same Indian spices to create exciting spins on American favorites like Kebab Sliders with Tamarind Chutney, Masala Shrimp and Grits, and Lemon Indian Donuts (Gulab Jamun) with Chamomile-Cardamom Syrup.”

“Each recipe is accompanied by swoon-worthy photos by Matt Armendariz, as well as stories (and photos) from my childhood”

Aarti SequeiraFood Network’s Aarti Sequeira is our guest. She will be doing a cooking demo and book-signing at next weekend’s Los Angeles Times Festival of Books at USC on Saturday afternoon, April 18th at 2:00 p.m.

Chef Aarti’s first cookbook is Aarti Paarti – An American Kitchen with an Indian Soul. The foreword is by Food Network’s Ree Drummond of The Pioneer Woman Cooks fame.

This collection of Aarti’s memories and over 100 recipes will make cooking with traditional Indian and Middle Eastern flavors easy and fun for any reader. Wonderfully evocative stories at the beginning of each chapter relate how a woman who was an outsider experienced many cultures and cuisines. But it is the food in Aarti’s life that keeps her close to her roots as she explores new culinary and cultural destinations.

Andrew GruelFinally a chance to chat with our patient Guest Host Chef Andrew Gruel of Slapfish. He really knows seafood.

Chef Andrew will share some useful tips about selecting and preparing lobster. It’s easier to enjoy than its reputation. Chef Andrew will also advise us on what parts of the lobster are best for use in some familiar dishes. This is the continuation of a conversation Chef Andrew started last week.

Lobster Rolls are appearing on a lot of restaurant menus. Everyone, of course, has the “best.” Chef Andrew will give us some background on this delicacy. He grew up on the East Coast where this craveable sandwich originated.

Chef Andrew is the co-host of FYI’s new restaurant makeover series, “Say It To My Face!” It premiers Saturday night, May 9th.

Podcasts

Segment One: Show Preview with Guest Host Chef Andrew Gruel and Producer & Co-Host Andy Harris
Segment Two: Artisan Baker Dean Kim – “The Big Cheese” Competition
Segment Three: Karen Page – The Vegetarian Flavor Bible Part One
Segment Four: Karen Page – The Vegetarian Flavor Bible Part Two
Segment Five: Big Island Chocolate Festival
Segment Six: Food Network’s Chef Aarti Sequeira Part One
Segment Seven: Food Network’s Chef Aarti Sequeira Part Two
Segment Eight: Executive Chef Andrew Gruel, Slapfish