Show 357, January 25, 2020: Show Preview with Executive Producer Andy Harris and Chef Andrew Gruel of the Slapfish Restaurant Group

Now a tantalizing preview of this Saturday’s scrumptious show. It’s not, with profuse apologies, for dieters. If we’re successful we will hopefully leave you incredibly hungry and thirsty. In our case that’s probably a pretty good thing… As always, we greatly appreciate you being a part of our loyal listening audience. Truly couldn’t do it without you.

After 8 years as the popular Executive Chef at the prestigious Jonathan Club (Downtown Los Angeles and on the beach in Santa Monica) Jason McClain has amicably departed to pursue some entrepreneurial culinary adventures on his own. At Jonathan Club Chef McClain took traditional club fare in the elevated direction of fine dining at a highly rated, independent restaurant. On the horizon is McClain Chophouse, an ingredient-focused premium steak house and, just for fun, an authentic Philly Cheesesteak food truck. We’ll get an “a la minute” update from Chef Jason.

In December, Chef Josiah Citrin debuted the reimagined Mélisse and Citrin, two new culinary concepts under one iconic roof. After closing Michelin two-star Mélisse in Santa Monica last year, Chef Josiah rethought the award-winning dining destination as an engaging, luxe tasting menu restaurant alongside Citrin, an inviting, á la carte concept paying homage to the original Mélisse’s culinary legacy. With this double debut of anticipated restaurants, Chef Josiah continues to solidify his status as a central figure of fine dining in Los Angeles. Chef Josiah joins us,

DANCIN Vineyards (Medford, Oregon) is a lush, Italian-esque vineyard estate where tasting is an experience of enjoyment and relaxation, where wines are served alongside harmonious food pairings. The hospitable proprietors are the gracious husband & wife team of Dan and Cindy Marca . Since we last visited the estate in 2015 the hospitality features for visitors have expanded. Dan Marca is our guest with the update.

Located in Long Beach’s Belmont Heights, Panxa Cocina is a purveyor of modern Latin cuisine from the esteemed Chef / Proprietor Arthur Gonzalez. Since opening, Chef Gonzalez has been serving both quality interpretations of classic dishes and daring new ventures into the uncharted territories of food. We’re celebrating Panxa’s 5th Anniversary with Chef Art.

Our own Chef Andrew Gruel of the Slapfish Restaurant Group joins us with another informative “Ask the Chef” segment. MSG (monosodium glutamate) is back in the news as an often-used food additive. What’s in it and should it be avoided? Cutting through the chatter we’ll “Ask the Chef.”

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

Play

Show 357, January 25, 2020: Chef / Proprietor Arthur Gonzalez – Panxa Cocina, Long Beach – Part One

Arthur Gonzalez of Panxa CocinaLocated in Long Beach’s Belmont Heights, Panxa Cocina is a purveyor of modern Latin cuisine from the esteemed Chef / Proprietor Arthur Gonzalez. Panxa Cocina opened in December 2014 and is located on the corner of Broadway and Termino in the Belmont Heights neighborhood of Long Beach. Since opening, Chef Gonzalez has been serving both quality interpretations of classic dishes and daring new ventures into the uncharted territories of food.

Known for their Weekend Brunch featuring Blue Corn Pancakes. Brunch is now served seven days a week. Also popular for their Happy Hour.

We’re celebrating Panxa’s 5th Anniversary with Chef Art.

Play

Show 357, January 25, 2020: Chef / Proprietor Arthur Gonzalez – Panxa Cocina, Long Beach – Part Two

Arthur Gonzalez of Panxa CocinaLocated in Long Beach’s Belmont Heights, Panxa Cocina is a purveyor of modern Latin cuisine from the esteemed Chef / Proprietor Arthur Gonzalez. Panxa Cocina opened in December 2014 and is located on the corner of Broadway and Termino in the Belmont Heights neighborhood of Long Beach. Since opening, Chef Gonzalez has been serving both quality interpretations of classic dishes and daring new ventures into the uncharted territories of food.

“Panxa Cocina was born out of a lifetime of love for Latin cuisine and a desire to support locally sourced foods. Growing up in Cerritos, California, Chef Arthur Gonzalez helped his German mother and his Oaxacan grandmother prepare meals growing up.”

“After working in several restaurants in New Mexico, Chef Gonzalez was introduced to James Beard award-winning Chef Eric Distefano of Coyote Café and Geronimo, who became his mentor. While working at Señor Lucky’s in Santa Fé, Chef Gonzalez met Vanessa Auclair, his current business partner here in California.”

“Vanessa and Chef came back to Southern California to work at McKenna’s On The Bay in Long Beach as Manager and Head Chef, respectively, with the goal of creating delicious, clean and simple food. Their success at McKenna’s led to the opening of seafood focused Roe on Second Street in Belmont Shore. Deciding to try something new, Vanessa and Chef opened Panxa, inspired by their Southwestern roots, together creating a menu authentic to New Mexico and influenced by his family’s cooking throughout his childhood.”

“At Panxa, pronounced pan-zah (the Catalan word for belly), Chef Gonzalez has created a place for flavorful unique dishes, craft cocktails, wine, and an extensive tequila menu.”

Chef Art continues the 5th Anniversary festivities with us,

 

Play

January 25: Jason McLain, Josiah Citrin, Dancin Vineyards, Panxa Cocina 5th Anniversary

Podcasts

Segment One: Show Preview with Executive Producer Andy Harris and Chef Andrew Gruel of the Slapfish Restaurant Group
Segment Two: Chef Jason McClain, McClain Chophouse and Philly Jay’s Steaks
Segment Three: Chef Josiah Citrin of Melisse and Citrin, Santa Monica
Segment Four: Dancin Vineyards with Proprietor Dan Marca Part One
Segment Five: Dancin Vineyards with Proprietor Dan Marca Part Two
Segment Six: Chef / Proprietor Arthur Gonzalez – Panxa Cocina, Long Beach – Part One
Segment Seven: Chef / Proprietor Arthur Gonzalez – Panxa Cocina, Long Beach – Part Two
Segment Eight: Co-Host Chef Andrew Gruel with “Ask the Chef”

Now a tantalizing preview of this Saturday’s scrumptious show. It’s not, with profuse apologies, for dieters. If we’re successful we will hopefully leave you incredibly hungry and thirsty. In our case that’s probably a pretty good thing… As always, we greatly appreciate you being a part of our loyal listening audience. Truly couldn’t do it without you.

After 8 years as the popular Executive Chef at the prestigious Jonathan Club (Downtown Los Angeles and on the beach in Santa Monica) Jason McClain has amicably departed to pursue some culinary adventures on his own. At Jonathan Club Chef McClain took traditional club fare in the elevated direction of fine dining at a highly rated, independent restaurant. On the horizon is McClain Chophouse, an ingredient-focused premium steak house and, just for fun, an authentic Philly Cheesesteak food truck. We’ll get an “a la minute” update from Chef Jason.

In December, Chef Josiah Citrin debuted the reimagined Mélisse and Citrin, two new culinary concepts under one iconic roof. After closing Michelin two-star Mélisse in Santa Monica last year, Chef Josiah rethought the award-winning dining destination as an engaging, luxe tasting menu restaurant alongside Citrin, an inviting, á la carte concept paying homage to the original Mélisse’s culinary legacy. With this double debut of anticipated restaurants, Chef Josiah continues to solidify his status as a central figure of fine dining in Los Angeles. Chef Josiah joins us,

DANCIN Vineyards (Medford, Oregon) is a lush, Italian-esque vineyard estate where tasting is an experience of enjoyment and relaxation, where wines are served alongside harmonious food pairings. The hospitable proprietors are the gracious husband & wife team of Dan and Cindy Marca. Since we last visited the estate in 2015 the hospitality features for visitors have expanded. Dan Marca is our guest with the update.

Located in Long Beach’s Belmont Heights, Panxa Cocina is a purveyor of modern Latin cuisine from the esteemed Chef / Proprietor Arthur Gonzalez. Since opening, Chef Gonzalez has been serving both quality interpretations of classic dishes and daring new ventures into the uncharted territories of food. We’re celebrating Panxa’s 5th Anniversary with Chef Art.

Our own Chef Andrew Gruel of the Slapfish Restaurant Group joins us with another informative “Ask the Chef” segment. MSG is back in the news as an often-used food additive. What’s in it and should it be avoided? We’ll “Ask the Chef.”

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

Jason McClain of the Jonathan Club and Philly Jay's SteaksAfter 8 years as the popular Executive Chef at the prestigious Jonathan Club (Downtown Los Angeles and on the beach in Santa Monica) Jason McClain has amicably departed to pursue some culinary adventures on his own. At Jonathan Club Chef McClain took traditional club fare in the elevated direction of fine dining at a highly rated, independent restaurant.

On the horizon is McClain Chophouse, an ingredient-focused premium steak house and, just for fun, an authentic Philly Cheesesteak food truck (Philly Jay’s Steaks.)

“Chef McClain received his formal training at the Culinary Institute of America (CIA) in Hyde Park, NY and honed his skills under the tutelage of some of the USA’s great culinary talents in Philadelphia and Miami. He has evolved his menus by focusing on one thing : ingredients.”

“At Jonathan Club Chef Jason joined forces with a local urban farming company to plant a 42-bed rooftop garden. Four times each year he used his expertise to contribute to the surrounding neighborhood by inviting underprivileged youth to visit the Club to learn the value of growing fresh ingredients firsthand.”

We’ll get an “a la minute” update from Chef Jason.

Josiah CitrinLast December, Chef Josiah Citrin debuted the reimagined Mélisse and Citrin, two new culinary concepts under one iconic roof. After closing Michelin two-star Mélisse in Santa Monica last year, Chef Josiah remade the award-winning dining destination as an engaging, luxe, intimate tasting menu restaurant alongside Citrin, an inviting, á la carte concept paying homage to the original Mélisse’s culinary legacy.

Chef/Partner Ken Takayama, Wine Director Matthew Luczy, and General Manager James Spencer, all formerly of Mélisse, helm both restaurants which were designed by Dex Studios and Redford House. With this double debut of anticipated restaurants, Chef Josiah continues to solidify his status as a central figure of fine dining in Los Angeles.

“Located within the Mélisse space that flourished in Santa Monica for two decades, Chef Josiah and Chef/Partner Ken Takayama revived their Michelin two-star institution with a new service model which brings a more personal, intimate approach to service. Challenging the format of traditional restaurant service, Mélisse brings the intimacy of the kitchen directly to guests with chefs and sommeliers—who also double as servers—leading diners through the experience. The nine-course tasting menu is intended to bring a sense of discovery, shifting in accordance with the seasons while adhering to Chef Josiah’s signature California progressive cooking style.”

“Drawing from Chef Josiah’s classical French training and longtime connection with the Santa Monica Farmers Market, the coursed tasting menu ($295) can be accompanied by a France and California-focused wine pairing ($195) from Wine Director and Certified Sommelier Matthew Luczy. Guests can also opt for a non-alcoholic pairing ($195), featuring housemade kombucha and infusions.”

“An extension of the original Mélisse, Citrin offers an upscale yet comfortable, convivial, and fun dining experience where guests can expect the same meticulous attention to detail and technique for which chefs Josiah Citrin and Ken Takayama are celebrated. Executed in a California progressive style, the á la carte menu inherits some of the signature dishes that made Mélisse a bastion of the Los Angeles fine dining landscape, including Lobster Bolognese and Caviar Egg.”

“Seasonal ingredients shine on Citrin’s menu in dishes like Truffle Pasta with house-made tagliatelle, truffle foam, and white truffles shaved tableside; Wild Japanese Yellowtail “Buri” with radish, grapefruit, and nori; and Santa Barbara Rockfish with chive blossoms, mussels, mussel broth, and quince mustard.”

“Distinct from the 77-seat dining room, the 22-seat bar offers the full menu and cocktails (which take their names from some of Chef Josiah’s favorite songs), as well as a special burger exclusive to the bar. Citrin’s rock n’ roll cocktail list, also available to order at Mélisse, includes libations like the Love Me Two Times made with mezcal, cherry liqueur, cinnamon demerara, yuzu, and angostura; as well as the Wild Horses with white rum, Pimm’s, blueberry-thyme syrup, lime, and angostura.”

Chef Josiah Cirtin surfs in with all the details.

Dan Marca of Dancin VineyardsDANCIN Vineyards (Medford, Oregon) is a lush, Tuscan Italian-esque vineyard estate known for award-winning Pinot Noir and Chardonnay where tasting is an experience of enjoyment and relaxation, where wines are served alongside harmonious food pairings. The hospitable proprietors are the gracious husband & wife team of Dan and Cindy Marca. We last visited the picturesque hillside estate in 2015 and the facilities for guests have expanded since then. Time for an update.

The Marcas take only one thing more seriously than hospitality – growing Pinot Noir and Chardonnay grapes of exceptional quality and making premium wine that expresses the terroir of their special site while spotlighting the grape’s essential character.

“Our winery and tasting room are set magnificently on the forested foothills of Southern Oregon overlooking the Rogue Valley, one of the most unique terroirs in the wine making world. You’ll imagine you’ve been transported to Tuscany or Burgundy, or both!”

“DANCIN is the discipline of cultivating seven separate clones of Pinot Noir along with four distinct clones of Chardonnay to create several exquisite expressions of Oregon Pinot Noir and Chardonnay. We blend these clones the way an artist mixes hues on a painter’s palette. We also artfully craft Barbera, Sangiovese, Syrah, Zinfandel and Port-style Pinot Noir. This, our various wines and vintages are named after movements within ballet, a form of dance wherein dedication and discipline are integral to the grace and beauty of the final performance.”

Dan pulls the DANCIN cork for us with an update.

Arthur Gonzalez of Panxa CocinaLocated in Long Beach’s Belmont Heights, Panxa Cocina is a purveyor of modern Latin cuisine from the esteemed Chef / Proprietor Arthur Gonzalez. Panxa Cocina opened in December 2014 and is located on the corner of Broadway and Termino in the Belmont Heights neighborhood of Long Beach. Since opening, Chef Gonzalez has been serving both quality interpretations of classic dishes and daring new ventures into the uncharted territories of food.

Known for their Weekend Brunch featuring Blue Corn Pancakes. Also popular for their Happy Hour.

“Panxa Cocina was born out of a lifetime of love for Latin cuisine and a desire to support locally sourced foods. Growing up in Cerritos, California, Chef Arthur Gonzalez helped his German mother and his Oaxacan grandmother prepare meals growing up.”

“After working in several restaurants in New Mexico, Chef Gonzalez was introduced to James Beard award-winning Chef Eric Distefano of Coyote Café and Geronimo, who became his mentor. While working at Señor Lucky’s in Santa Fé, Chef Gonzalez met Vanessa Auclair, his current business partner here in California.”

“Vanessa and Chef came back to Southern California to work at McKenna’s On The Bay in Long Beach as Manager and Head Chef, respectively, with the goal of creating delicious, clean and simple food. Their success at McKenna’s led to the opening of seafood focused Roe on Second Street in Belmont Shore. Deciding to try something new, Vanessa and Chef opened Panxa, inspired by their Southwestern roots, together creating a menu authentic to New Mexico and influenced by his family’s cooking throughout his childhood.”

“At Panxa, pronounced pan-zah (the Catalan word for belly), Chef Gonzalez has created a place for flavorful unique dishes, craft cocktails, wine, and an extensive tequila menu.”

We’re celebrating Panxa’s 5th Anniversary with Chef Art.

Andrew Gruel of the Slapfish Restaurant Group at the AM830 KLAA StudiosOur own Chef Andrew Gruel of the Slapfish Restaurant Group joins us with another informative “Ask the Chef” segment. MSG is back in the news as an often-used food additive. What’s in it and should it be avoided? We’ll “Ask the Chef.”

Podcasts

Segment One: Show Preview with Executive Producer Andy Harris and Chef Andrew Gruel of the Slapfish Restaurant Group
Segment Two: Chef Jason McClain, McClain Chophouse and Philly Jay’s Steaks
Segment Three: Chef Josiah Citrin of Melisse and Citrin, Santa Monica
Segment Four: Dancin Vineyards with Proprietor Dan Marca Part One
Segment Five: Dancin Vineyards with Proprietor Dan Marca Part Two
Segment Six: Chef / Proprietor Arthur Gonzalez – Panxa Cocina, Long Beach – Part One
Segment Seven: Chef / Proprietor Arthur Gonzalez – Panxa Cocina, Long Beach – Part Two
Segment Eight: Co-Host Chef Andrew Gruel with “Ask the Chef”

Show 289, September 8, 2018: Show Preview with Co-Host Andy Harris

Program Note for Saturday, Sept. 15th:
Please join us at the special time of 4 to 5:00 p.m. for Saturday afternoon, Sept. 15th only right before the Angels Game.

Now a captivating preview of this Saturday’s mouthwatering 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, upon careful reflection, that’s probably a pretty good thing…

San Diego area food fans who are pursuing careers in the culinary arts, enology/viticulture and beverage studies attention, please. The San Diego Chapter of The American Institute of Wine & Food is now accepting applications for Scholarships in full or part-time accredited continuing education programs. The scholarships typically range from $500 to $2,000, and the funds do not need to be repaid. Lisa Lipton, Esq., AIWF San Diego Scholarship Chair joins us with the details.

Chef/Co-Owner Art Gonzalez’s Panxa Cocina, Long Beach’s only dedicated modern Southwestern restaurant, has launched its first-ever month-long Hatch chile celebration throughout the entire month of September, with a portion of the proceeds going to New Mexico State University’s Chile Pepper Institute. The Hatch Chile menu is served lunch and dinner, seven-days. Chef Art has the flavor-packed details.

El Segundo’s R6 Distillery & Smoky Hollow Tasting & Taproom was established in 2014 by Head Distiller Rob Rubens. Rob fell in love with the mystery and art of distillation after his first (and unplanned) trip to Old New Orleans Rum Distillery. He realized it was time for a change. After scraping together savings, visiting plenty of distilleries and breweries, it was time to perhaps start another great wave. Coupling his experience with the desire to bring quality spirits to greater Los Angeles, Rob decided to open this speakeasy inspired distillery for everyone to enjoy.

Journalist and Las Vegas insider Al Mancini is a graduate of Seton Hall University and Brooklyn Law School, who began his career in journalism as a music reporter for ABC News Radio in 1996. He moved to Las Vegas to cover Southern Nevada for the network in 2001, and has covered the local dining scene for numerous publications since 2003. Al joined the Las Vegas Review-Journal as a Staff Writer in 2016. Al got to know the celebrated Robin Leach over all those years. Al joins us to share a side of Robin that you probably don’t know from just seeing him on television.

It’s California Wine Month and we’re celebrating in style with the General Manager, Brian Cousins, and Kenny Spost, Executive Chef of Westwood’s Napa Valley Grille. Combining local, seasonal ingredients, artisan products and an expansive selection of regional wine, Napa Valley Grille recreates the charm, bounty and palates distinctive of West Coast wine country in a sophisticated setting within Westwood Village.

Turtle Rock Vineyards is a small, family-owned winery located in Paso Robles founded by Don & Claudia Burns. “Our winemaking philosophy is simple, you can’t make great wine without great fruit. We source our fruit from some of the finest vineyards in the Templeton Gap area of Paso Robles. Through sustainable farming practices, low yields, and harvesting at optimal ripeness, we are able to make wines with both intensity and balance. We hope these wines reflect the beauty of the wonderful places these grapes are grown as well as the people who nurture them.” Claudia Burns uncorks it for us.

Chef Andrew Gruel, the founder of The Slapfish Restaurant Group, joins us with another installment of “Ask the Chef.” We’re thinking totally wacky food news…

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

Play

Show 289, September 8, 2018: Chef/Co-Owner Art Gonzalez, Panxa Cocina, Long Beach

Arthur GonzalezChef/Co-Owner Art Gonzalezs Panxa Cocina, Long Beach’s only dedicated modern Southwestern restaurant, has launched its first-ever month-long Hatch Chile celebration throughout the entire month of September, with a portion of the proceeds going to New Mexico State University’s Chile Pepper Institute. The Hatch Chile menu is served lunch and dinner, seven-days.

The month-long culinary event, led and inspired by Panxa Cocina’s Executive Chef/Co-Owner Arthur Gonzalez in collaboration with the Chile Pepper Institute’s Co-Founder, Director, and world renowned chile pepper breeder Dr. Paul Bosland, will include diverse programming surrounding the distinctly New Mexican Hatch green chile. Dr. Paul Bosland will be consulting with Chef Gonzalez on the tasting menu to provide guests with the most flavorful chiles available within September’s peak harvest season.

Panxa Cocina’s Hatch Chile Month tasting menu will be available for lunch and dinner featuring authentic Southwestern favorites with highlights including Heirloom Blue Corn Quesadilla with roasted Hatch chile jam, squash blossom, and house queso fresco; and Wagyu Country Fried Steak with Hatch chile gravy.

There is even a Hatch chile libation. The Down the Hatch is made with Union Mezcal, lime, agave, raw green Hatch chile and Aperol. Cheers…

On Saturday, September 15 and Sunday, September 16 from 12-5 p.m., Panxa Cocina will transform a dedicated outdoor space steps from the restaurant to serve as the ultimate “chile roast-out” so guests can have the opportunity to see the roasting firsthand and take home the beloved Southwestern ingredient to enjoy in their own homes. The roasted Hatch chiles freeze well.

Chef Art has the flavor-packed details.

Play

September 8: AIWF San Diego, Panxa Cocina, R6 Distillery, Al Mancini, Napa Valley Grille, Turtle Rock Vineyards

Podcasts

Segment One: Show Preview with Co-Host Andy Harris
Segment Two: Lisa Lipton, Esq., The American Institute of Wine & Food, San Diego Scholarship Chair
Segment Three: Chef/Co-Owner Art Gonzalez, Panxa Cocina, Long Beach
Segment Four: Rob Rubens, Proprietor & Head Distiller, R6 Distillery & Smoky Hollow Tasting &amp Taproom, El Segundo
Segment Five: Journalist Al Mancini, Las Vegas Review-Journal, Las Vegas
Segment Six: General Manager Brian Cousins, Executive Chef Kenny Spost, Napa Valley Grille, Westwood
Segment Seven: Claudia Burns, Owner, Turtle Rock Vineyards, Paso Robles
Segment Eight: Chef Andrew Gruel, Founder, Slapfish Restaurant Group

Now a captivating preview of this Saturday’s mouthwatering 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, upon careful reflection, that’s probably a pretty good thing…

San Diego area food fans who are pursuing careers in the culinary arts, enology/viticulture and beverage studies attention, please. The San Diego Chapter of The American Institute of Wine & Food is now accepting applications for Scholarships in full or part-time accredited continuing education programs. The scholarships typically range from $500 to $2,000, and the funds do not need to be repaid. Lisa Lipton, Esq., AIWF San Diego Scholarship Chair joins us with the details.

Chef/Co-Owner Art Gonzalez’s Panxa Cocina, Long Beach’s only dedicated modern Southwestern restaurant, has launched its first-ever month-long Hatch chile celebration throughout the entire month of September, with a portion of the proceeds going to New Mexico State University’s Chile Pepper Institute. The Hatch chile menu is served lunch and dinner, seven-days. Chef Art has the flavor-packed details.

El Segundo’s R6 Distillery & Smoky Hollow Tasting & Taproom was established in 2014 by Head Distiller Rob Rubens. Rob fell in love with the mystery and art of distillation after his first (and unplanned) trip to Old New Orleans Rum Distillery.  He realized it was time for a change.  After scraping together savings, visiting plenty of distilleries and breweries, it was time to perhaps start another great wave. Coupling his experience with the desire to bring quality spirits to greater Los Angeles, Rob decided to open this speakeasy inspired distillery for everyone to enjoy.

Journalist and Las Vegas insider Al Mancini is a graduate of Seton Hall University and Brooklyn Law School, who began his career in journalism as a music reporter for ABC News Radio in 1996. He moved to Las Vegas to cover Southern Nevada for the network in 2001, and has covered the local dining scene for numerous publications since 2003. Al joined the Las Vegas Review-Journal as a Staff Writer in 2016. Al got to know the celebrated Robin Leach over all those years. Al joins us to share a side of Robin that you probably don’t know from just seeing him on television.

It’s California Wine Month and we’re celebrating in style with the General Manager, Brian Cousins, and Kenny Spost, Executive Chef of Westwood’s Napa Valley Grille. Combining local, seasonal ingredients, artisan products and an expansive selection of regional wine, Napa Valley Grille recreates the charm, bounty and palates distinctive of West Coast wine country in a sophisticated setting within Westwood Village.

Turtle Rock Vineyards is a small, family-owned winery located in Paso Robles founded by Don & Claudia Burns. “Our winemaking philosophy is simple, you can’t make great wine without great fruit. We source our fruit from some of the finest vineyards in the Templeton Gap area of Paso Robles. Through sustainable farming practices, low yields, and harvesting at optimal ripeness, we are able to make wines with both intensity and balance. We hope these wines reflect the beauty of the wonderful places these grapes are grown as well as the people who nurture them.” Claudia Burns uncorks it for us.

Chef Andrew Gruel, the founder of The Slapfish Restaurant Group, joins us with another installment of “Ask the Chef.” We’re thinking totally wacky food news…

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

Lisa LiptonSan Diego area food fans who are pursuing careers in the culinary arts, enology / viticulture and beverage studies attention, please. The San Diego Chapter of The American Institute of Wine & Food is now accepting applications for Scholarships in full or part-time accredited continuing education programs. The scholarships typically range from $500 to $2,000, and the funds do not need to be repaid.

The American Institute of Wine & Food (AIWF) is a national non-profit educational organization established in 1981 by Robert Mondavi, Julia Child, Richard Graff, and others to promote a forum for the study and enjoyment of gastronomy. The AIWF is dedicated to advancing the understanding, appreciation, and quality of wine and food through fun educational experiences in support of its Days of Taste® and Scholarship programs.

The AIWF, San Diego Chapter awards scholarships for the pursuit of culinary arts, enology/viticulture, and beverage studies in full or part-time accredited continuing education programs. All schools must be accredited and offer continuous relevant hands-on, in-person experience (not online). Since the money for the scholarships is raised by the San Diego Chapter, scholarships are only awarded to people who are connected to San Diego by school, work, or recent involvement in food or wine/beverage in the area. The scholarship money may be used for study within or outside of San Diego County.

Applications will be accepted until October, 1 2018. Select applicants will be notified of an interview sometime in October.

Lisa Lipton, Esq., AIWF San Diego Scholarship Chair joins us with the details.

Arthur GonzalezChef/Co-Owner Art Gonzalezs Panxa Cocina, Long Beach’s only dedicated modern Southwestern restaurant, has launched its first-ever month-long Hatch Chile celebration throughout the entire month of September, with a portion of the proceeds going to New Mexico State University’s Chile Pepper Institute. The Hatch Chile menu is served lunch and dinner, seven-days.

The month-long culinary event, led and inspired by Panxa Cocina’s Executive Chef/Co-Owner Arthur Gonzalez in collaboration with the Chile Pepper Institute’s Co-Founder, Director, and world renowned chile pepper breeder Dr. Paul Bosland, will include diverse programming surrounding the distinctly New Mexican Hatch green chile. Dr. Paul Bosland will be consulting with Chef Gonzalez on the tasting menu to provide guests with the most flavorful chiles available within September’s peak harvest season.

Panxa Cocina’s Hatch Chile Month tasting menu will be available for lunch and dinner featuring authentic Southwestern favorites with highlights including Heirloom Blue Corn Quesadilla with roasted Hatch chile jam, squash blossom, and house queso fresco; and Wagyu Country Fried Steak with Hatch chile gravy.

On Saturday, September 15 and Sunday, September 16 from 12-5 p.m., Panxa Cocina will transform a dedicated outdoor space steps from the restaurant to serve as the ultimate “chile roast-out” so guests can have the opportunity to see the roasting firsthand and take home the beloved Southwestern ingredient to enjoy in their own homes. The roasted Hatch chiles freeze well.

Chef Art has the flavor-packed details.

Rob RubensEl Segundo’s R6 Distillery & Smoky Hollow Tasting & Taproom was established in 2014 by Head Distiller Rob Rubens. Rob fell in love with the mystery and art of distillation after his first (and unplanned) trip to Old New Orleans Rum Distillery.  He realized it was time for a change.

After scraping together savings, visiting plenty of distilleries and breweries, it was time to perhaps start another great wave. Coupling his experience with the desire to bring quality spirits to greater Los Angeles, Rob decided to open this speakeasy inspired distillery for everyone to enjoy.

Product highlights include R6 Vodka, R6 Blue Corn Bourbon, R6 Bourbon, R6 Rye, R6 Single Malt Whiskey, R6 Wheat Whiskey and R6 Rum.

Al ManciniJournalist and Las Vegas insider Al Mancini is a graduate of Seton Hall University and Brooklyn Law School, who began his career in journalism as a music reporter for ABC News Radio in 1996. He moved to Las Vegas to cover Southern Nevada for the network in 2001, and has covered the local dining scene for numerous publications since 2003. Al joined the Las Vegas Review-Journal as a Staff Writer in 2016.

Al got to know the celebrated Robin Leach (“Lifestyles of the Rich & Famous”) over all those years. First it was crossing paths with Robin frequently at the numerous, high-profile Vegas red carpet events they both covered. Robin was already a contributor to the Las-Vegas Review-Journal when Al joined the paper in 2016.

Al joins us to share a side of Robin that you probably don’t know from just seeing him on television. Robin Leach was an unrivaled champion of promoting Las Vegas as a world class destination. Also, very charitable.

Brian CousinsIt’s California Wine Month and we’re popping the cork in style with the General Manager, Brian Cousins, and Kenny Spost, Executive Chef of Westwood’s Napa Valley Grille. Their contribution to California Wine Month is the special menu pairing of “Three Cabs & a Burger.” It’s their Glendon Burger (with Blue Cheese, Rosemary Maple Cured Bacon & Sweet Onion Relish) with 2015 Ramey Cabernet Sauvignon Napa Valley, 2014 Foley Johnson Cabernet Rutherford and 2013 Vine Cliff Cabernet Oakville.

Combining local, seasonal ingredients, artisan products and an expansive selection of regional wine, Napa Valley Grille recreates the charm, bounty and palates distinctive of West Coast wine country in a sophisticated setting within Westwood Village.

Claudia BurnsTurtle Rock Vineyards is a small, proudly family -owned winery located in Paso Robles founded by Don & Claudia Burns. “Our winemaking philosophy is simple, you can’t make great wine without great fruit. We source our fruit from some of the finest vineyards in the Templeton Gap area of Paso Robles. Through sustainable farming practices, low yields, and harvesting at optimal ripeness, we are able to make wines with both intensity and balance. We hope these wines reflect the beauty of the wonderful places these grapes are grown as well as the people who nurture them.”

“Turtle Rock Vineyards began because of Don’s love for the area where he grew up. He moved to a small property on Willow Creek Road when he was 12. The property was nestled in the Templeton Gap at 1150 feet of elevation and owned by his uncle, Tom Westberg. Realizing the potential of the property Tom planted almost 4 acres of vines, mostly Zinfandel, in the mid-eighties. Don graduated from Mission High School then moved on to Ag Business at Cal Poly. Needing a change, Don knew he wanted leave the small town of Templeton and see what else was out there.”

“In 1999 he began a two -year sailboat trip through Central America that ended in Palm Beach, FL. There, Don began working at Ruth’s Chris Steakhouse where his love of wine was sparked again. With access to wine from all over the world, his fondness for the Rhone Valley began to emerge. Don would come back many harvests and work alongside of his longtime friend, Justin Smith of Saxum. He knew it was only a matter of time before he would return home.”

“It took him a little longer than he thought because he met the love of his life Claudia. Soon there was a beautiful beach wedding and the birth of their pride and joy Willow. In June 2008 it was finally time to return home. After a two- week cross country adventure with their six- month old baby girl and 15-year old dog, they arrived in Paso Robles. It was then that Tom and his wife Peggy gave Don an amazing opportunity. He was able to bring the small family vineyard back to life and reintroduce the family label, Westberg Cellars. With guidance from Tom, they opened a tasting room in a small barn on the Westberg property and poured primarily Zinfandel, Sangiovese and Chardonnay.”

“When Don was not working on the Westberg property he was next door interning with Justin Smith. That time solidified his decision on the kind of wine he wanted to make. Because the Rhone varietals were so different from the Westberg label he knew they had to come up with a new brand. Don and Claudia thought about it a lot. One day at the tasting room there was an “Aha” moment when Willow was playing with one of the farm dogs sitting on a “turtle rock”. It was a big calcareous limestone rock pulled from the Westberg vineyard years ago. Over time the rocks wear down and look like the back of a turtle shell. That was it, Turtle Rock was born…”

Claudia Burns uncorks it all for us.

Andrew Gruel and his son WilliamChef Andrew Gruel, the founder of The Slapfish Restaurant Group, joins us with another installment of Ask the Chef.” We’re thinking totally wacky food news…You’ll be surprised.

Podcasts

Segment One: Show Preview with Co-Host Andy Harris
Segment Two: Lisa Lipton, Esq., The American Institute of Wine & Food, San Diego Scholarship Chair
Segment Three: Chef/Co-Owner Art Gonzalez, Panxa Cocina, Long Beach
Segment Four: Rob Rubens, Proprietor & Head Distiller, R6 Distillery & Smoky Hollow Tasting &amp Taproom, El Segundo
Segment Five: Journalist Al Mancini, Las Vegas Review-Journal, Las Vegas
Segment Six: General Manager Brian Cousins, Executive Chef Kenny Spost, Napa Valley Grille, Westwood
Segment Seven: Claudia Burns, Owner, Turtle Rock Vineyards, Paso Robles
Segment Eight: Chef Andrew Gruel, Founder, Slapfish Restaurant Group

Show 262, February 24, 2018: Show Preview with Co-Host Andy Harris

Now an enticing preview of this Saturday’s crave-worthy 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, upon careful reflection, that’s probably a pretty good thing… Keep in mind we’re always here with you live every Saturday with a fresh show.

For the 24th consecutive year the celebrity chef to the stars, Wolfgang Puck, will set the stage for the Oscars’ Governors Ball menu pairing classic Hollywood glamour with culinary whimsy. Working alongside Chef Puck is Wolfgang Puck Catering’s Executive Chef and Vice President, Culinary, Eric Klein (formerly Executive Chef & Partner of Spago Las Vegas.) We’ll have an exclusive kitchen chat with Chef Eric.

Recognized as a warm and welcoming neighborhood eatery for creative modern New Mexican cuisine, lively happy hours, and communal gatherings, Long Beach’s Panxa Cocina solidifies its standing as a go-to staple for food and fun with the launch of “Mimosas & Mutts,” which started on February 17, 2018. Chef Proprietor Art Gonzalez puts on the just dog for us. (He has three canine charges in his own household.)

“In October 2011, Smog City Brewing Co. began brewing beer at the Tustin Brewing Co. (TBC) brewpub. By utilizing TBC’s excess fermentation capacity, Smog City was able to brew well-crafted beers, and personally distribute to restaurants and bars throughout Los Angeles County. We worked to create a presence in the craft brewing community and brewed and distributed 240 barrels in the first year.” In May of 2013 Smog City debuted their own brewery taproom in Torrance. Since then the Taproom has become an amazing home for locals and visitors alike.

Co-founder Laurie Porter taps the keg for us. She is also the President of the Los Angeles County Brewers Guild.

Cochon555, one of the nation’s most talked about premium food, wine and spirit celebration and live-event series, is back on the road in 2018, returning to the Los Angeles area on Sunday, March 11, 2018. Viceroy Santa Monica will play host to a hundred-plus prominent chefs, farmers, sommeliers, distillers, brewers and barkeeps all working in concert to create luxurious moments at this stand-up, all-inclusive bacchanal celebration of tasty heritage breed pork. Founder Brady Lowe is our “hog wild” guest.

Ever think much about the seemingly innocuous plastic straw ? Ultimately plastic doesn’t belong in the ocean yet that’s where millions of straws end up poisoning the ocean with a non-biodegradable item and actually harming sea creatures. Long Beach’s Berlin Bistro’s proprietress, Kerstin Kansteiner, is now taking the lead on making plastic straws “request only’ in a concerted effort to reduce straw pollution and “auto strawing.” Kerstin joins us with the 411 how you can help.

Our always informed Co-Host, Chef Andrew Gruel, encores with his “Ask the Chef” series. Ceviche and Poke are on a lot of restaurant menus these days. There is also a flood of Poke shops opening all over. How do they maintain consistent quality? The fish used needs to be super fresh. It’s the 411 on both Poke and Ceviche. Chef Andrew weighs in.

All of this and heaping helpings of extra deliciousness on this week’s show!

Play

Show 262, February 24, 2018: Art Gonzalez, Chef / Proprietor, Panxa Cocina, Long Beach

Arthur GonzalezRecognized as a warm and welcoming neighborhood eatery for creative modern New Mexican cuisine, lively happy hours, and communal gatherings, Long Beach’s Panxa Cocina solidifies its standing as a go-to staple for food and fun with the launch of “Mimosas & Mutts,” which started on February 17, 2018.

This monthly brunch gathering features a special invite to our four-legged friends as Executive Chef and Owner Arthur Gonzalez welcomes brunch-goers to bring their canine companions to the sunny patio at Panxa Cocina located in the buzzing Belmont Heights neighborhood on the third Saturday of every month from 10 a.m. to 3 p.m.

The convivial brunch event launched on the first weekend of the Year of the Dog in the Chinese Lunar calendar, with much fanfare and Instagram-worthy local dogs. The monthly gathering provides a dog-friendly menu of Southwestern staples like rice and beans for the slobbery set, as well as a free juice flight to accompany bottles of champagne for thirsty dog moms and dads.

“Panxa Cocina encourages all dog-owners to enjoy favorites from the New Mexican-inspired brunch menu, including Blue Corn Piñon Pancakes, Chilaquilas Roja, Smothered Breakfast Burrito, and Stacked Enchiladas, as well as classic and new-fangled brunch libations from accomplished Bar Manager Greg Goins. Guests are also encouraged to use the hashtag: #pupsatpanxa to share their experiences on social media.”

Chef Proprietor Art Gonzalez puts on the dog just for us. (He has three Boxer charges in his own household.)

Play

February 24: The Oscars and Governors Ball, Panxa Cocina, Smog City Brewing, Cochon555, Berlin Bistro

Podcasts

Segment One: Show Preview with Co-Host Andy Harris
Segment Two: Executive Chef Eric Klein, Vice President, Culinary, Wolfgang Puck Catering
Segment Three: Art Gonzalez, Chef / Proprietor, Panxa Cocina, Long Beach
Segment Four: Laurie Porter, Smog City Brewing Co. & President, L.A. County Brewers Guild Part One
Segment Five: Laurie Porter, Smog City Brewing Co. & President, L.A. County Brewers Guild Part Two
Segment Six: Brady Lowe, Founder, Cochon555
Segment Seven: Kerstin Kansteiner, Proprietress, Berlin Bistro, Long Beach
Segment Eight: Chef Andrew Gruel’s “Ask the Chef”

Now an enticing preview of this Saturday’s crave-worthy 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, upon careful reflection, that’s probably a pretty good thing… Keep in mind we’re always here with you live every Saturday with a fresh show.

For the 24th consecutive year the celebrity chef to the stars, Wolfgang Puck, will set the stage for the Oscars’ Governors Ball menu pairing classic Hollywood glamour with culinary whimsy. Working alongside Chef Puck is Wolfgang Puck Catering’s Executive Chef and Vice President, Culinary, Eric Klein (formerly Executive Chef & Partner of Spago Las Vegas. We’ll have an exclusive kitchen chat with Chef Eric.

Recognized as a warm and welcoming neighborhood eatery for creative modern New Mexican cuisine, lively happy hours, and communal gatherings, Long Beach’s Panxa Cocina solidifies its standing as a go-to staple for food and fun with the launch of “Mimosas & Mutts,” which started on February 17, 2018. Chef Proprietor Art Gonzalez puts on the just dog for us. (He has two canine charges in his own household.)

“In October 2011, Smog City Brewing Co. began brewing beer at the Tustin Brewing Co. (TBC) brewpub. By utilizing TBC’s excess fermentation capacity, Smog City was able to brew well-crafted beers, and personally distribute to restaurants and bars throughout Los Angeles County. We worked to create a presence in the craft brewing community and brewed and distributed 240 barrels in the first year.” In May of 2013 Smog City debuted their own brewery taproom in Torrance. Since then the Taproom has become an amazing home for locals and visitors alike.

Co-founder Laurie Porter taps the keg for us. She is also the President of the Los Angeles County Brewers Guild.

Cochon555, one of the nation’s most talked about premium food, wine and spirit celebration and live-event series, is back on the road in 2018, returning to the Los Angeles area on Sunday, March 11, 2018. Viceroy Santa Monica will play host to a hundred-plus prominent chefs, farmers, sommeliers, distillers, brewers and barkeeps all working in concert to create luxurious moments at this stand-up, all-inclusive bacchanal celebration of tasty heritage breed pork. Founder Brady Lowe is our “hog wild” guest.

Ever think much about the seemingly innocuous plastic straw ? Ultimately plastic doesn’t belong in the ocean yet that’s where millions of straws end up poisoning the ocean with a non-biodegradable item and actually harming sea creatures. Long Beach’s Berlin Bistro’s proprietress, Kerstin Kansteiner, is now taking the lead on making plastic straws “request only’ in a concerted effort to reduce straw pollution and “auto strawing.” Kerstin joins us.

Our always informed Co-Host, Chef Andrew Gruel, encores with his “Ask the Chef” series. Ceviche and Poke are on a lot of restaurant menus these days. There is also a flood of Poke shops opening all over. How do they maintain consistent quality? The fish used needs to be super fresh. It’s the 411 on both Poke and Ceviche. Chef Andrew weighs in.

All of this and heaping helpings of extra deliciousness on this week’s show!

Eric Klein of Wolfgang Puck CateringFor the 24th consecutive year the celebrity chef to the stars Wolfgang Puck will set the stage for the Oscars’ Governors Ball menu pairing classic Hollywood glamour with culinary whimsy. It’s for 1,500 VIP guests including Oscar winners and Nominees in the Ray Dolby Ballroom on the top level of the Hollywood & Highland Center. It starts immediately following the Oscar telecast on ABC.

Working alongside Chef Puck is Wolfgang Puck Catering’s Executive Chef and Vice President, Culinary, Eric Klein (formerly Executive Chef & Partner of Spago Las Vegas.)

The culinary team creates more than 50 imaginative dishes from one-bite hors d’oeuvres to small-plate entrees that will be passed throughout the evening.

Some 32,000 plates of food will be enjoyed by the guests served by a team of 10 maitre d’ staff, 850 service and support staff and 300 culinary staff.

On the order list for the Governors Ball is 350 pounds of Atlantic Bigeye tuna, 15 kilos of American, farm-raised caviar, 250 Maine lobsters, 300 pounds of Miyazaki Wagyu beef, and 800 stone crab claws.

The guests will toast with 1,400 bottles of Piper-Heidsieck (more than 12,000 glasses) and 2,400 bottles of fine wine from Francis Ford Coppola Winery’s Director’s Cut wine collection.

We’ll have an exclusive kitchen chat with Chef Eric.

Arthur GonzalezRecognized as a warm and welcoming neighborhood eatery for creative modern New Mexican cuisine, lively happy hours, and communal gatherings, Long Beach’s Panxa Cocina solidifies its standing as a go-to staple for food and fun with the launch of “Mimosas & Mutts,” which started on February 17, 2018.

This monthly brunch gathering features a special invite to our four-legged friends as Executive Chef and Owner Arthur Gonzalez welcomes brunch-goers to bring their canine companions to the sunny patio at Panxa Cocina located in the buzzing Belmont Heights neighborhood on the third Saturday of every month from 10 a.m. to 3 p.m.

The convivial brunch event launched on the first weekend of the Year of the Dog in the Chinese Lunar calendar, with much fanfare and Instagram-worthy local dogs. The monthly gathering provides a dog-friendly menu of Southwestern staples like rice and beans for the slobbery set, as well as a free juice flight to accompany bottles of champagne for thirsty dog moms and dads.

“Panxa Cocina encourages all dog-owners to enjoy favorites from the New Mexican-inspired brunch menu, including Blue Corn Piñon Pancakes, Chilaquilas Roja, Smothered Breakfast Burrito, and Stacked Enchiladas, as well as classic and new-fangled brunch libations from accomplished Bar Manager Greg Goins. Guests are also encouraged to use the hashtag: #pupsatpanxa to share their experiences on social media.”

Chef Proprietor Art Gonzalez puts on the just dog for us. (He has two canine charges in his own household.)

Laurie Porter“In October 2011, Smog City Brewing Co. began brewing beer at the Tustin Brewing Co. (TBC) brewpub. By utilizing TBC’s excess fermentation capacity, Smog City was able to brew well-crafted beers, and personally distribute to restaurants and bars throughout Los Angeles County. We worked to create a presence in the craft brewing community and brewed and distributed 240 barrels in the first year.”

“By 2012, we’d grown faster than ever expected. After the purchase of our own full-scale brewing equipment, we formalized plans for our new brewery and taproom in Torrance, CA. In 2013, we received final building and license approvals and began brewing and opened our brewery taproom in May of 2013. Our Taproom in Torrance has become an amazing home for locals and visitors alike.”

“In January of 2017, we had an opportunity to join a unique and progressive project called SteelCraft in Long Beach. SteelCraft is a re-purposed outdoor food hall made entirely out of recycled shipping containers. This gorgeous outdoor beer garden has plenty of flavorful food options to choose from while you drink a delicious Smog City Beer.”

“Stop in and see us for a taste of our proven and experimental beers in Long Beach or a tour of our brewery & taproom in Torrance.”

Co-founder Laurie Porter taps the keg for us. She is also the President of the Los Angeles County Brewers Guild.

Laurie Porter is also The President of the L.A. County Brewers Guild with over 50-member breweries in Los Angeles County.

The mission of the Los Angeles County Brewers Guild is to promote and protect local independently-owned craft breweries and advocate for the strengthening of the craft beer industry. The LABG strives to encourage the growth of world-class beer culture within L.A. county through various educational efforts and aims to stimulate growth through community engagement. Formally founded in 2013, the LABG is a federally recognized 501(c)6 non-profit organization.

Brady Lowe of Cochon 555Cochon555, one of the nation’s most talked about premium food, wine and spirit celebration and live-event series, is back on the road in 2018, returning to the Los Angeles area on Sunday, March 11, 2018. Viceroy Santa Monica will play host to a hundred-plus prominent chefs, farmers, sommeliers, distillers, brewers and barkeeps all working in concert to create luxurious moments at this stand-up, all-inclusive bacchanal celebration of tasty heritage breed pork.

Cochon555’s 2018 group of cutting-edge chefs from across the city has each participant cooking one whole heritage breed pig raised by a family farm. The competing chefs include Sammy Monsour of Preux & Proper, Brian Redzikowski of Kettner Exchange, Thomas Bille of Otium, Lord Maynard Llera of Mason and Hugo Bolanos of Wolfgang Puck at Hotel Bel-Air.

One week before the event, each chef receives a 200-pound heritage breed pig sustainably sourced from Cook Pigs Ranch, Rancho Llano Seco, Winfield Farm, Sowbelly Sustainable Farm, and Peads & Barnetts to create a maximum of 6 dishes for competition. With dozens of bites from iconic local chefs, boutique distillers, and artisan winemakers, the event is akin to an epic tasting menu of heritage breed pork with endless beverage pairings taken standing up.

To win the friendly competition for a cause, a chef’s menu must woo twenty celebrity judges with their “Judge’s Plate” scored on utilization; technique; and overall flavor and be voted “best bite of the day” by guests. The winning “Prince or Princess of Pork” in Los Angeles will advance to the national finale, Grand Cochon, a head-to-tail, winner-takes-all showdown for the crown in Chicago on September 30th.

Founder Brady Lowe is our “hog wild” guest.

Kerstin KansteinerEver think much about the seemingly innocuous plastic straw? Ultimately plastic doesn’t belong in the ocean yet that’s where millions of straws end up poisoning the ocean with a non-biodegradable item and harmful to sea creatures.

Long Beach’s Berlin Bistro’s community-minded proprietress, Kerstin Kansteiner, is now taking the lead on making plastic straws “request only’ in a concerted effort to reduce straw pollution and “auto strawing.”

  • Americans go through 500 million plastic straws a day!
  • The USA can fill up 127 school buses with the straws we use every single day in this country

Kerstin joins us.

Andrew Gruel and his son WilliamOur always informed Co-Host, Chef Andrew Gruel, encores with his Ask the Chef series. Ceviche and Poke are on a lot of restaurant menus these days. There is also a flood of Poke shops opening all over. How do they maintain consistent quality? The fish used needs to be super fresh. It’s the 411 on both Poke and Ceviche.

Chef Andrew weighs in.

Podcasts

Segment One: Show Preview with Co-Host Andy Harris
Segment Two: Executive Chef Eric Klein, Vice President, Culinary, Wolfgang Puck Catering
Segment Three: Art Gonzalez, Chef / Proprietor, Panxa Cocina, Long Beach
Segment Four: Laurie Porter, Smog City Brewing Co. & President, L.A. County Brewers Guild Part One
Segment Five: Laurie Porter, Smog City Brewing Co. & President, L.A. County Brewers Guild Part Two
Segment Six: Brady Lowe, Founder, Cochon555
Segment Seven: Kerstin Kansteiner, Proprietress, Berlin Bistro, Long Beach
Segment Eight: Chef Andrew Gruel’s “Ask the Chef”