Show 146, November 14, 2015: Show Preview with Chef Andrew Gruel and Executive Producer & Co-Host Andy Harris

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

Next a tantalizing preview of Saturday’s high-energy and appropriately loaded show and not, with apologies, for dieters. If we’re doing it right we will always leave you hungry and thirsty. In our case that’s probably a good thing…

We step aside a bit early today at 11:30 a.m. for Fighting Irish Football.

Tom Gordon’s and Cris Petersen’s The Pepper Project promotes U.S. importation of fine Kampot pepper as a way to support Cambodians and the country’s economy. It’s an extraordinary pepper that was used in the finest French restaurants during the colonial era. The Pepper Project is hosting a Holiday Open House at their Orange gift shop boutique on Sunday, Nov. 15th from Noon to 4:00 p.m. We’ll get the inside information on what’s available from Tom Gordon.

Our regular Guest Host, Chef Andrew Gruel of Slapfish, has some handy Thanksgiving cooking tips to share. Take a deep breath, be calm, and Chef Andrew is here to help relieve a bit of the stress.

Celebrity Chef Jet Tila was the initiating Co-Host of “The SoCal Restaurant Show” for the first two years. You also know him as one of the three permanent judges on Food Network’s “Cutthroat Kitchen with Alton Brown.” Coming up this month is “Cutthroat Kitchen’s” second, no-holds barred Superstar Sabotage tournament. Think Chefs Rocco DiSpirito, Duff Goldman, Bobby Deen and Sherry Yard, among others. Chef Jet is the Judge for the episodes airing on November 18th and 25th. Chef Jet joins us to tease these episodes and, perhaps, a bit moré…

Julie Margolin is now in her third winning season as Director of Food and Beverage at Honda Center. We’ll check-in with Julie and see what’s new in edibles and libations for Ducks Hockey. All the tempting and properly decadent desserts available there are now made in-house!

San Francisco is a City devoted to drink. Our guest, Duggan McDonnell, is the author of Drinking the Devil’s Acre – A Love Letter from San Francisco and her Cocktails. During the 1870s and ‘80s, the Devil’s Acre was a single, bar-filled block within San Francisco’s infamous Barbary Coast that boasted the wickedest, wildest saloons in America. A few blocks away, marble-floored drinking palaces poured the high art of the cocktail.

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

Play

Show 146, November 14, 2015: Tom Gordon, Co-Founder, The Pepper Project

The Pepper ProjectTom Gordon’s and Cris Petersen’s The Pepper Project promotes U.S. importation of fine Kampot pepper as a way to support Cambodians and the country’s economy. It’s a distinctive pepper that was used in the finest French restaurants during the colonial era. The peppercorns come in black, white and red varieties. There are lots of creative and doable recipes featuring the Kampot peppers on The Pepper Project’s Website.

“To us, Cambodia is more than a pin on the map or one of 1000 places to see before you die. Although the life expectancy is around 60, an entire generation of fathers is missing and there are tens of thousands of amputees as a result of land mine injuries, this is not a place to pity.”

“This is a country filled with people who persevere, who always have a warm smile and who are grateful for every day.”

“Our mission is to get the word out about all the treasures that Cambodia has to offer starting with Kampot pepper, a spice that is highly regarded in many parts of Europe but that most people have never heard of.”

The Pepper Project USA is hosting a Holiday Open House at their Orange gift shop boutique on Sunday, Nov. 15th from Noon to 4:00 p.m. We’ll get the inside information on the wide variety of affordable Cambodian handmade crafts and unusual comestibles available from Tom Gordon. There are some 400 items available and if you miss the Open House you can order via their easy-to-navigate Web site. It’s Holiday shopping (far from the ordinary) for a cause.

Play

November 14: Andrew Gruel, Jet Tila, Pepper Project, Honda Center, Duggan McDonnell

Podcasts

Segment One: Show Preview with Chef Andrew Gruel and Executive Producer & Co-Host Andy Harris
Segment Two: Tom Gordon, Co-Founder, The Pepper Project
Segment Three: Co-Host & Executive Chef Andrew Gruel
Segment Four: Chef Jet Tila
Segment Five: Julie Margolin, Director of Food and Beverage, Honda Center
Segment Six: Master Barman Duggan McDonnell, San Francisco

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

Next tantalizing preview of Saturday’s high-energy and appropriately loaded show and not, with apologies, for dieters. If we’re doing it right we will always leave you hungry and thirsty. In our case that’s probably a good thing…

Tom Gordon’s and Cris Petersen’s The Pepper Project promotes U.S. importation of fine Kampot pepper as a way to support Cambodians and the country’s economy. Its an extraordinary pepper that was used in the finest French restaurants during the colonial era. The Pepper Project is hosting a Holiday Open House at their Orange gift shop boutique on Sunday, Nov. 15th from Noon to 4:00 p.m. We’ll get the inside information on what’s available from Tom Gordon.

Our regular Guest Host, Chef Andrew Gruel of Slapfish, has some handy Thanksgiving cooking tips to share. Take a deep breath, be calm, and Chef Andrew is here to help relieve a bit of the stress.

Celebrity Chef Jet Tila was the Co-Host of “The SoCal Restaurant Show” for the first two years. You also know him as one of the three permanent judges on Food Network’s “Cutthroat Kitchen with Alton Brown.” Coming up this month is “Cutthroat Kitchen’s” second, no-holds barred “Superstar Sabotage” tournament. Think Chefs Rocco DiSpirito, Duff Goldman, Bobby Dean and Sherry Yard, among others. Chef Jet is the Judge for the episodes airing on November 18th and 25th. Chef Jet joins us to tease these episodes and, perhaps, a bit moré…

Julie Margolin is now in her third winning season as Director of Food and Beverage at Honda Center. We’ll check-in with Julie and see what’s new in edibles and libations for Ducks Hockey. All the tempting and properly decadent desserts available there are now made in-house!

San Francisco is a City devoted to drink. Our guest, Duggan McDonnell, is the author of Drinking the Devil’s Acre – A Love Letter from San Francisco and her Cocktails. During the 1870s and ‘80s, the Devil’s Acre was a single, bar-filled block within San Francisco’s infamous Barbary Coast that boasted the wickedest, wildest saloons in America. A few blocks away, marble-floored drinking palaces poured the high art of the cocktail.

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

The Pepper ProjectTom Gordon’s and Cris Petersen’s The Pepper Project promotes U.S. importation of fine Kampot pepper as a way to support Cambodians and the country’s economy. It’s a distinctive pepper that was used in the finest French restaurants during the colonial era. The peppercorns come in black, white and red varieties.

“To us, Cambodia is more than a pin on the map or one of 1000 places to see before you die. Although the life expectancy is around 60, an entire generation of fathers is missing and there are tens of thousands of amputees as a result of land mine injuries, this is not a place to pity.”

“This is a country filled with people who persevere, who always have a warm smile and who are grateful for every day.”

“Our mission is to get the word out about all the treasures that Cambodia has to offer starting with Kampot pepper, a spice that is highly regarded in many parts of Europe but that most people have never heard of.”

The Pepper Project USA is hosting a Holiday Open House at their Orange gift shop boutique on Sunday, Nov. 15th from Noon to 4:00 p.m. We’ll get the inside information on the wide variety of affordable Cambodian handmade crafts and unusual comestibles available from Tom Gordon. It’s Holiday shopping for a cause

Andrew Gruel at the AM830 KLAA StudiosOur regular Guest Host, Chef Andrew Gruel of Slapfish, has some handy Thanksgiving cooking tips to share. Just in time…Keep in mind he’s a real, working executive chef with an impressive cooking background.

Take a deep breath, be calm, and Chef Andrew is here to help relieve a bit of the November 26th stress.

Jet Tila at Cochon 555Celebrity Chef Jet Tila was the Co-Host of “The SoCal Restaurant Show” for the first two years. You also know him as one of the three permanent judges on Food Network’s “Cutthroat Kitchen with Alton Brown.”

Coming up this month is “Cutthroat Kitchen’s” second, no-holds barred Superstar Sabotage tournament. Think Chefs Rocco DiSpirito, Duff Goldman, Bobby Deen and Sherry Yard, among others. Chef Jet is the Judge for the episodes airing on November 18th and 25th.

Chef Jet has created a new menu item for Veggie Grill. It’s a Seoul Bowl. It’s Chargrilled Veggie Steak, Chickin, or Organic Glazed Tofu, carrots, house-pickled red onions, cabbage, arugula, scallions, sesame seeds, stir-fried super grains, rice and Korean gochujang sauce.

Chef Jet joins us to tease these episodes and, perhaps, a bit moré…

Julie MargolinJulie Margolin is now in her third winning season as Director of Food and Beverage at Honda Center. We’ll check-in with Julie and see what’s new in edibles and libations for Ducks Hockey. All the tempting and properly decadent desserts available are now made in-house!

We’ll get briefed on the new sandwiches and premium burgers at Standing O as well as what’s happening at Shock Top Terrace with the chef inspired entrees.

Craft beer is well-represented at Honda Center, too. We get updated on the wide variety of thirst-satisfying offerings.

Duggan McDonnellSan Francisco is a City devoted to drink and other causes. Our guest, Duggan McDonnell, is the author of Drinking the Devil’s Acre – A Love Letter from San Francisco and her Cocktails.

During the 1870s and ‘80s, the Devil’s Acre was a single, bar-filled block within San Francisco’s infamous Barbary Coast that boasted the wickedest, wildest saloons in America. A few blocks away, marble-floored drinking palaces poured the high art of the cocktail. From this, San Francisco’s electrifying nightlife was born and a few generations later, the city’s farm-to-glass cocktails have never tasted better.

McDonnell (part culinary anthropologist and part whimsical professor) masterfully weaves essays on prominent spirits, insights into San Francisco’s historic love affair with amaro, and recipes for his Bartender’s Secret Formulas together with 25 iconic cocktail recipes made famous by the City by the Bay. The recipes range from the legendary Pisco Punch and the ingenious Mai Tai, to the Gold Rush era Sazerac and the more modern Lemon Drop.

An additional 45 recipes show the evolution of these classic elixirs over time, resulting in such liquor-splashed favorites as The Revolver and The Last Word.

Podcasts

Segment One: Show Preview with Chef Andrew Gruel and Executive Producer & Co-Host Andy Harris
Segment Two: Tom Gordon, Co-Founder, The Pepper Project
Segment Three: Co-Host & Executive Chef Andrew Gruel
Segment Four: Chef Jet Tila
Segment Five: Julie Margolin, Director of Food and Beverage, Honda Center
Segment Six: Master Barman Duggan McDonnell, San Francisco

Show 136, August 29, 2015: Show Preview with Guest Host Chef Andrew Gruel & Executive Producer & Co-Host Andy Harris

Andrew Gruel and Anthony Dispensa of Slapfish Restaurants and FYI Say It To My FaceExecutive 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.

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

The Los Angeles Times’The Taste” food festival returns to Paramount Pictures Studios in Hollywood on Labor Day Weekend running from September 4th through 6th. Executive Chef Michael Fiorelli of Love & Salt in Manhattan Beach is co-hosting the Saturday night program, “Dinner with a Twist.” He joins us to preview the festivities.

The well-traveled Sameer Suri is emblematic of the new breed of young writers covering lifestyle. He’s one of the Los Angeles correspondents for InsideHook, a daily, editorial e-mail newsletter to “inspire driven men.” It covers culture, food & drink and travel. As a student in the USC Annenberg School for Communication & Journalism, Sameer had the unusual opportunity to spend a semester in London. We’ll chat about the newly vibrant London food scene.

Tara Gomez, the Winemaker and General Manager of Kita Wines in Santa Barbara County, is no stranger to the show. Kita is unusually owned by the Santa Ynez Band of Chumash Indians. It’s one of the few Indian-owned wineries that is actually managed by the Tribe. Tara is a Chumash Tribe member trained in enology. At the recent Los Angeles International Wine Competition, Kita Wines were awarded 2 Gold Medals, 3 Silver Medals, and 2 Bronze medals. Pretty impressive for a tiny boutique winery with an annual case production of 2,000.

Tom Gordon’s and Cris Petersen’s The Pepper Project promotes U.S. importation of fine Kampot pepper as a way to support Cambodians and the country’s economy. Its great pepper that was used in the finest French restaurants during the colonial era. They have partnered with Expedia to organize and host The Pepper Project’s Insider’s Tour of Cambodia in late February of 2016. We’ll get the inside information from Tom Gordon.

Russ Parsons is a veteran food writer and columnist for The Los Angeles Times as well as an award-winning cookbook author. He was previously the Food Section Editor for a number of years. As part of the upcoming Los Angeles Times’ The Taste, Russ is co-hosting the Saturday morning, September 5th program, “Field to Fork.” Russ Parsons is our guest to provide the details.

It’s New Mexico Hatch Chile roasting season. No independent restaurant in California celebrates this with the depth of Chef Marco Zapien of Zapien’s Salsa Grill and Tacqueria in Pico Rivera. He hosts a Hatch Chile cooking demo with a full menu, a Saturday chile roasting and even a special Hatch Chile Brunch on September 12th. Chef Marco joins us with all the flavorful 411.

Fresh crab is a delicacy but it takes a bit of work and knowledge to extract the meat from the crab’s shell and claws. There are over 4,000 varieties. We’ll talk all things crab (including Dungeness, Blue and Stone crabs) with our knowledgeable Co-host, Chef Andrew Gruel.

Chef Andrew’s new FYI network restaurant makeover series, “Say It To My Face,” returns to the airwaves this afternoon (Saturday night) for the continuation of Season 1. Check your local listings for the time.

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

Play

Show 136, August 29, 2015: Tom Gordon, The Pepper Project

The Pepper ProjectTom Gordon’s and Cris Petersen’s The Pepper Project promotes U.S. importation of fine Kampot pepper as a way to support Cambodians and the country’s economy. It’s a great pepper that was used in the finest French restaurants during the colonial era.

They have partnered with Expedia to organize and host The Pepper Project’s Insider’s Tour of Cambodia in late February of 2016. It is 13 days of high adventure from insiders who really know the relatively unexplored territory.

Highlights include a chef’s dinner at Charcoal restaurant in Siem Reap where the cocktails are mixed tableside as well as many of the specialty dishes prepared & served at the table. Also included is a carefully curated tasting tour of the best of local street food transported in tuk tucks.

We’ll get the inside information from Tom Gordon.

Play

August 29: Andrew Gruel, Michael Fiorelli, Sameer Suri, Kita Wines, Pepper Project, Russ Parsons, Zapien’s Salsa Grill

Podcasts

Segment One: Show Preview with Guest Host Chef Andrew Gruel & Executive Producer & Co-Host Andy Harris
Segment Two: Executive Chef & Partner Michael Fiorelli, Love & Salt
Segment Three: Sameer Suri, Los Angeles Correspondent, InsideHook
Segment Four: Tara Gomez, GM & Winemaker, Kita Wines
Segment Five: Tom Gordon, The Pepper Project
Segment Six: Russ Parsons, Los Angeles Times, The Taste
Segment Seven: Owner / Chef Marco Zapien, Zapien’s Salsa Grill
Segment Eight: Chef Andrew Gruel, Slapfish

Andrew Gruel and Anthony Dispensa of Slapfish Restaurants and FYI Say It To My FaceExecutive 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.

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

The Los Angeles Times’The Taste” food festival returns to Paramount Pictures Studios in Hollywood on Labor Day Weekend running from September 4th through 6th. Executive Chef Michael Fiorelli of Love & Salt in Manhattan Beach is co-hosting the Saturday night program, “Dinner with a Twist.” He joins us to preview the festivities.

The well-traveled Sameer Suri is emblematic of the new breed of young writers covering lifestyle. He’s one of the Los Angeles correspondents for InsideHook, a daily, editorial e-mail newsletter to “inspire driven men.” It covers culture, food & drink and travel. As a student in the USC Annenberg School for Communication & Journalism, Sameer had the unusual opportunity to spend a semester in London. We’ll chat about the newly vibrant London food scene.

Tara Gomez, the Winemaker and General Manager of Kita Wines in Santa Barbara County, is no stranger to the show. Kita is unusually owned by the Santa Ynez Band of Chumash Indians. It’s one of the few Indian-owned wineries that is actually managed by the Tribe. Tara is a Chumash Tribe member trained in enology. At the recent Los Angeles International Wine Competition, Kita Wines were awarded 2 Gold Medals, 3 Silver Medals, and 2 Bronze medals. Pretty impressive for a tiny boutique winery with an annual case production of 2,000.

Tom Gordon’s and Cris Petersen’s The Pepper Project promotes U.S. importation of fine Kampot pepper as a way to support Cambodians and the country’s economy. Its great pepper that was used in the finest French restaurants during the colonial era. They have partnered with Expedia to organize and host The Pepper Project’s Insider’s Tour of Cambodia in late February of 2016. We’ll get the inside information from Tom Gordon.

Russ Parsons is a veteran food writer and columnist for The Los Angeles Times as well as an award-winning cookbook author. He was previously the Food Section Editor for a number of years. As part of the upcoming Los Angeles Times’ The Taste, Russ is co-hosting the Saturday morning, September 5th program, “Field to Fork.” Russ Parsons is our guest to provide the details.

It’s New Mexico Hatch Chile roasting season. No independent restaurant in California celebrates this with the depth of Chef Marco Zapien of Zapien’s Salsa Grill and Tacqueria in Pico Rivera. He hosts a Hatch Chile cooking demo with a full menu, a Saturday chile roasting and even a special Hatch Chile Brunch on September 12th. Chef Marco joins us with all the flavorful 411.

Fresh crab is a delicacy but it takes a bit of work and knowledge to extract the meat from the crab’s shell and claws. There are over 4,000 varieties. We’ll talk all things crab (including Dungeness, Blue and Stone crabs) with our knowledgeable Co-host, Chef Andrew Gruel.

Chef Andrew’s new FYI network restaurant makeover series, Say It To My Face,” returns to the airwaves this afternoon (Saturday, Aug. 29th ) for the continuation of Season 1. Check your local listings for the time.

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

Michael FiorelliThe Los Angeles Times’The Taste” food festival returns to Paramount Pictures Studios in Hollywood on Labor Day Weekend running from September 4th through 6th. Executive Chef Michael Fiorelli of Love & Salt in Manhattan Beach is co-hosting the Saturday night program, “Dinner with a Twist.”

Chef Fiorelli is on the L.A. Times Culinary Stage that night from 9 to 9:30 p.m. “Cooking and mixology demonstration presented by Michael Fiorelli and Vincenzo Marianella (Copa d’Oro / The Independence / Love & Salt.)”

“Discover plates and pours from L.A.’s dining scene. – What’s more L.A. than a swanky cocktail party on a Hollywood backlot ? That’s exactly what this Saturday evening event is. You’ll enjoy drinks that have brought Southern California’s cutting –edge cocktail culture into a golden age and unique dishes from the city’s hottest chefs.”

Chef Michael joins us to preview the festivities.

Sameer SuriThe well-traveled Sameer Suri, raised in Los Angeles, is emblematic of the new breed of young writers covering lifestyle. He’s one of the Los Angeles correspondents for InsideHook, a daily, editorial e-mail newsletter to “inspire driven men.” It covers culture, food & drink and travel.

In true Hollywood style Sameer is also a stand-up comedian. He’s performed at a variety of clubs around town, including the Laugh Factory and Flappers Burbank.

As a student in the USC Annenberg School for Communication & Journalism, Sameer had the unusual opportunity to spend a semester in London.

We’ll chat about the newly vibrant London food scene.

Tara GomezTara Gomez, the Winemaker and General Manager of Kita Wines in Santa Barbara County, is no stranger to the show. Kita, a small premium winery located in the heart of the Santa Ynez Valley within the Santa Barbara County AVA, is unusually owned by the Santa Ynez Band of Chumash Indians. It’s one of the few Indian-owned wineries that is actually managed by the owning Tribe. Tara is a Chumash Tribe member trained in enology at Cal State Fresno.

In 2010, The Santa Ynez Band of Chumash Indians purchased Camp 4 Vineyard and Tara’s dream of giving back to her tribe became true when she was hired as Winemaker. Tara’s understanding of the site, soils and grapes allow her to shepherd the grapes with minimal input into elegant, balanced wines with lower alcohol content.

The word “Kita” means “Our Valley Oak” in the Santa Ynez Chumash native language of Samala.

At the recent Los Angeles International Wine Competition, Kita Wines were awarded 2 Gold Medals, 3 Silver Medals, and 2 Bronze medals. Pretty impressive for a tiny boutique winery with an annual case production of 2,500.

The Pepper ProjectTom Gordon’s and Cris Petersen’s The Pepper Project promotes U.S. importation of fine Kampot pepper as a way to support Cambodians and the country’s economy. It’s a great pepper that was used in the finest French restaurants during the colonial era.

They have partnered with Expedia to organize and host The Pepper Project’s Insider’s Tour of Cambodia in late February of 2016. It is 13 days of high adventure from insiders who really know the relatively unexplored territory.

Highlights include a chef’s dinner at Charcoal restaurant in Siem Reap where the cocktails are mixed tableside as well as many of the specialty dishes prepared & served at the table. Also included is a carefully curated tasting tour of the best of local street food transported in tuk tucks.

We’ll get the inside information from Tom Gordon.

Russ Parsons of the Los Angeles TimesRuss Parsons is a veteran food writer and columnist for The Los Angeles Times as well as an award-winning cookbook author. He was previously the Food Section Editor for a number of years. As part of the upcoming Los Angeles Times The Taste, Russ is co-hosting the Saturday morning, September 5th program, “Field to Fork.”

“California’s bounty of fresh produce inspires this homage to seasonal cooking, punctuated with engaging demos from Jessica Koslow (Sqirl), James Beard Outstanding Pastry Chef Sherry Yard (Helms Bakery), and Niki Nakayama (n/naka). In addition to offering a glimpse into these locally-inspired perspectives, the event will feature a roundtable moderated by Parsons that examines the rise of the “root-to-stem” philosophy with Gary Menes (Le Comptoir), Bruce Kalman (Union), and Ari Taylor (Alma).”

Russ Parsons is our guest to provide the details.

Marco Zapien of Zapiens Salsa Grill and TaqueriaIt’s New Mexico Hatch Chile roasting season. No independent restaurant in California celebrates this with the depth and flair of Chef Marco Zapien of Zapien’s Salsa Grill and Tacqueria in Pico Rivera. He hosts a Hatch Chile cooking demo with a full menu, a chile roasting and even a special Hatch Chile Brunch on September 12th.

Join Chef Marco Zapien at Zapien’s Salsa Grill and Tacqueria in Pico Rivera for a summer celebration of the arrival of New Mexico Hatch Chiles. It’s Wednesday, September 9th from 6 to 8:00 p.m. The interactive demonstration and class will include a full menu from Soup to Dessert and all of the Hatch Chile-inspired recipes. It’s Hatch Chile Pozole Verde, Hatch Chile Cilantro Caesar Salad, Hatch Chile Braised Short Ribs, Hatch Meatloaf, Hatch Chile Green Rice, Hatch Chile Buttermilk Biscuits and Hatch Chile Tres Leches Bread Pudding with raspberry whipped cream.

Saturday, September 12th from 8:00 a.m. to 2:00 p.m. is the New Mexico Hatch Chile Roasting at Zapien’s plus the special Hatch Chile Brunch with action stations.

Chef Marco joins us with all the flavorful 411.

Andrew GruelFresh crab is a delicacy for seafood aficionados but it takes a bit of work and knowledge to extract the sweet, succulent meat from the crab’s shell and claws. There are over 4,000 varieties. Always 10 legs and pinchers in front.

We’ll talk all things crab (including Dungeness, Blue and Stone crabs for starters) with our especially knowledgeable Co-host, Chef Andrew Gruel.

Podcasts

Segment One: Show Preview with Guest Host Chef Andrew Gruel & Executive Producer & Co-Host Andy Harris
Segment Two: Executive Chef & Partner Michael Fiorelli, Love & Salt
Segment Three: Sameer Suri, Los Angeles Correspondent, InsideHook
Segment Four: Tara Gomez, GM & Winemaker, Kita Wines
Segment Five: Tom Gordon, The Pepper Project
Segment Six: Russ Parsons, Los Angeles Times, The Taste
Segment Seven: Owner / Chef Marco Zapien, Zapien’s Salsa Grill
Segment Eight: Chef Andrew Gruel, Slapfish

Show 94, October 25, 2014: Show Preview with Producer Andy Harris

Producer and occasional Co-Host Andy Harris is going solo in the host chair this morning. Now a preview of today’s show…

Often dubbed the “Culinary Olympics,” the international Bocuse d’Or World Cooking Contest faces chefs from 24 countries against one another in an exhausting and intensive 5 and one-half hour cooking challenge in front of thousands of cheering fans. Teams consist of one chef and one commis assistant, with Team USA trained and financially supported by the ment’or BKB Foundation (previously known as the Bocuse d’Or USA Foundation.) Executive Director Young Yun (of ment’or BKB Foundation) is our guest.

AKASHA, in the historic Hull Building, is one of the pioneering restaurants in the revival of Downtown Culver City. The restaurant debuted in early 2008. It’s a contemporary restaurant, bar and café with patio seating, too, featuring New American cooking representing the creative vision of Executive Chef, Caterer, & Proprietress Akasha Richmond. We’ll hear about Chef Akasha’s newest venture.

It’s time to catch-up with the iconic Five Crowns and Side Door in Corona del Mar. The restaurant is a charming replica of one of England’s oldest country inns. The adjscent side door is a gastropub with its own identity. The Holidays are always a special time there and General Manager Jim Colombo will give us a preview of all the special Holiday happenings.

The “SoCal Restaurant Show” recently was aboard Holland America Line’s ms Zaandam on the Vancouver, BC to San Diego sailing of a longer 22-day Inca Discovery Tour ending in Valparaiso, Chile. This morning we continue our exclusive behind-the-scenes look at the key people who oversee this 716 room floating luxury hotel with some 1,400 guests aboard. With us is the ms Zaandam’s Executive Chef, Orly Obierna. He’s responsible for a kitchen staff of 90 who work in shifts around-the-clock.

A year ago on the show you met Cris Peterson and Tom Gordon of The Pepper Project. The Pepper Project is a not-for-profit enterprise devoted to introducing the unique products of Cambodia to the United States. Pepper from the Kampot region of southwestern Cambodia is their primary offering. A fully stocked Pepper Project retail store with one-of-a-kind items opens this Weekend in Orange.

Zov’s which started in Tustin in 1987 is growing again. This week they launched the prototype of Zov’s Kitchen & Bar located at 1801 E. Katella Ave within walking distance of both Honda Center and Angel Stadium. Veteran OC General Manager Kevin Hall is at the door. Many new items are on this menu including “Who Gives a Shitake Pitza” with rotisserie chicken, shitake mushrooms, basil puree, goat cheese, and olives and cooked in a deck oven. Chief Executive Office Armen Karamardian (representing the 2nd generation of proud Family Ownership) is with us to walk us through.

Did you know there are truly wonderful Italian sparkling wines that you don’t see much of in the United States ? These sparkling wines should not be confused with Prosecco which is actually a grape variety. Our resident wine expert, Kyle Meyer of Best Wines in Santa Ana, gives us the needed 411.

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

Play

Show 93, October 18, 2014: The Pepper Project

The Pepper ProjectA year ago on the show you met Cris Peterson and Tom Gordon of The Pepper Project. The Pepper Project is a not-for-profit enterprise devoted to introducing the unique products of Cambodia to the United States.

Pepper from the Kampot region of southwestern Cambodia is their flagship offering. The pepper has long been used in the finest restaurants of Europe and one goal of The Pepper Project is to make it available in the U.S. at an affordable price.

Revered OC chef, Alan Greely (he’s cooked for Presidents,) uses the peppers at The Golden Truffle.

A fully stocked Pepper Project retail store with unusual and one-of-a-kind items opens this Weekend in Orange at 940 W. Chapman, Suite 106.

Play

October 25: ment’or BKB Foundation, Akasha Richmond, Five Crowns, Side Door, ms Zaandam, Pepper Project, Zov’s Anaheim, Best Wines

Podcasts

Segment One: Show Preview with Producer Andy Harris
Segment Two: ment’or BKB Foundation
Segment Three: Akasha Restaurant, Culver City
Segment Four: Jim Colombo, General Manager, Five Crowns and Side Door
Segment Five: Executive Chef Orly Obierna of the ms Zaandam
Segment Six: The Pepper Project
Segment Seven: Zov´s Kitchen & Bar, Anaheim
Segment Eight: Kyle Meyer, Best Wines

Producer and occasional Co-Host Andy Harris is going solo in the host chair this morning. Now a preview of today’s show…

Often dubbed the “Culinary Olympics,” the international Bocuse d’Or World Cooking Contest faces chefs from 24 countries against one another in an exhausting and intensive 5 and one-half hour cooking challenge in front of thousands of cheering fans. Teams consist of one chef and one commis assistant, with Team USA trained and financially supported by the ment’or BKB Foundation (previously known as the Bocuse d’Or USA Foundation.) Executive Director Young Yun (of ment’or BKB Foundation) is our guest.

AKASKA, in the historic Hull Building, is one of the pioneering restaurants in the revival of Downtown Culver City. The restaurant debuted in early 2008. It’s a contemporary restaurant, bar and café with patio seating, too, featuring New American cooking representing the creative vision of Executive Chef, Caterer, & Proprietress Akasha Richmond. We’ll hear about Chef Akasha’s newest venture.

It’s time to catch-up with the iconic Five Crowns and Side Door in Corona del Mar. The restaurant is a charming replica of one of England’s oldest country inns. The adjscent side door is a gastropub with its own identity. The Holidays are always a special time there and General Manager Jim Colombo will give us a preview of all the special Holiday happenings.

The “SoCal Restaurant Show” recently was aboard Holland America Line’s ms Zaandam on the Vancouver, BC to San Diego sailing of a longer 22-day Inca Discovery Tour ending in Valparaiso, Chile. This morning we continue our exclusive behind-the-scenes look at the key people who oversee this 716 room floating luxury hotel with some 1,400 guests aboard. With us is the ms Zaandam’s Executive Chef, Orly Obierna. He’s responsible for a kitchen staff of 90 who work in shifts around-the-clock.

A year ago on the show you met Cris Peterson and Tom Gordon of The Pepper Project. The Pepper Project is a not-for-profit enterprise devoted to introducing the unique products of Cambodia to the United States. Pepper from the Kampot region of southwestern Cambodia is their primary offering. A fully stocked Pepper Project retail store with one-of-a-kind items opens this Weekend in Orange.

Zov’s which started in Tustin in 1987 is growing again. This week they launched the prototype of Zov’s Kitchen & Bar located at 1801 E. Katella Ave within walking distance of both Honda Center and Angel Stadium. Veteran OC General Manager Kevin Hall is at the door. Many new items are on this menu including “Who Gives a Shitake Pitza” with rotisserie chicken, shitake mushrooms, basil puree, goat cheese, and olives and cooked in a deck oven. Chief Executive Office Armen Karamardian (representing the 2nd generation of proud Family Ownership) is with us to walk us through.

Did you know there are truly wonderful Italian sparkling wines that you don’t see much of in the United States ? These sparkling wines should not be confused with Prosecco which is actually a grape variety. Our resident wine expert, Kyle Meyer of Best Wines in Santa Ana, gives us the needed 411.

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

Young YunOften dubbed the “Culinary Olympics,” the international Bocuse d’Or World Cooking Contest pits chefs from 24 culinary-centric countries against one another in an exhausting and intensive 5 and one-half hour cooking challenge in front of thousands of cheering fans. Teams consist of one chef and one commis assistant, with Team USA trained and financially supported by the ment’or BKB Foundation (previously known as the Bocuse d’Or USA Foundation.) The Foundation was created in 2008 by Chefs Jerome Bocuse, Daniel Boulud, and Thomas Keller.

Executive Director Young Yun (of ment’or BKB Foundation) is our guest.

“The goal of the Foundation is to give back and to acknowledge, inspire, and mentor the next generation of chefs,” notes Executive Director Yun. “For now, we are primarily focused on those in the kitchen, but the long-term goal is to facilitate successful careers in all aspects of the culinary world, from the front of the house to operations.”

Chef Philip Tessier and his Commis Skylar Stover of The French Laundry in Yountville, CA are going for the gold in Lyon in January 2015 as the Bocuse d’Or USA Team.

Akasha RichmondAKASHA, in the historic Hull Building, is one of the pioneering restaurants in the revival of Downtown Culver City. The restaurant debuted in early 2008. It’s a contemporary restaurant, bar and café with patio seating, too, featuring New American cooking representing the creative vision of Executive Chef, Caterer, & Proprietress Akasha Richmond.

Akasha knows her reputation is hard-earned, and she takes that trust very seriously. “I am very selective about the suppliers I work with for AKASHA – they must share my values to keep their ingredients on our menu.” Akaska says.

Akasha has just leased the coveted former Ford’s Filling Station location in Downtown Culver City for a new concept.

Jim ColomboIt’s time to catch-up with the iconic Five Crowns and Side Door in Corona del Mar. The restaurant is a charming replica of one of England’s oldest country inns.

The adjacent Side Door is a popular gastropub with its own identity and a youthful vibe. The Holidays are always a special time there and General Manager Jim Colombo (also a trained chef) will give us a preview of all the special Holiday happenings.

Orly ObiernaThe “SoCal Restaurant Show” recently was aboard Holland America Line’s ms Zaandam on the Vancouver, BC to San Diego sailing of a longer 22-day Inca Discovery Tour ending in Valparaiso, Chile. Today the ship is at sea with a Port of Call tomorrow at Coquimbo (La Serena.)

This morning we continue our exclusive behind-the-scenes look at the key people who oversee this 716 room floating luxury hotel with some 1,400 guests aboard. With us is the ms Zaandam’s veteran Executive Chef, Orly Obierna. He’s responsible for a kitchen staff of 90 who work in shifts around-the-clock.

The Pepper ProjectA year ago on the show you met Cris Peterson and Tom Gordon of The Pepper Project. The Pepper Project is a not-for-profit enterprise devoted to introducing the unique products of Cambodia to the United States. Pepper from the Kampot region of southwestern Cambodia is their flagship offering. The pepper has long been used in the finest restaurants of Europe and one goal of The Pepper Project is to make it available in the U.S. at an affordable price.

A fully stocked Pepper Project retail store with unusual and one-of-a-kind items opens this Weekend in Orange at 940 W. Chapman, Suite 106.

Armen KaramardianZov’s which started in Tustin in 1987 is growing again. This week they launched the prototype of Zov’s Kitchen & Bar located at 1801 E. Katella Ave within walking distance of both Honda Center and Angel Stadium. Veteran OC General Manager Kevin Hall is at the door.

Many new items are on this menu including “Who Gives a Shitake Pitza” with rotisserie chicken, shitake mushrooms, basil puree, goat cheese, and olives and cooked in a deck oven. From the sea is Sumac Roasted Seabass with shaved Brussels sprouts, baby spinach, tomato, rice pilaf, and caper citrus butter sauce.

The new Corporate Executive Chef for Zov’s is rising star chef Louie Jocson who previously created the highly-regarded Red Table in Huntington Beach..

Chief Executive Officer Armen Karamardian (representing the 2nd generation of proud Family Ownership) is with us to walk us through.

“We are delighted to be a part of the ever-evolving and dynamic community of Anaheim,” said Armen Karamardian, who has overseen the expansion of the family operations from the original restaurant in Tustin to include the Irvine and Newport Coast locations as well as 2 at Orange County Airport.  “We look forward bringing Zov’s to Anaheim, the epicenter of Orange County, and being a part of the community.”

Kyle Meyer of Best WiinesDid you know there are truly wonderful Italian sparkling wines that you don’t see much of in the United States ? These sparkling wines should not be confused with Prosecco which is actually an Italian grape variety.

Our new resident wine expert, Kyle Meyer, President and Director of Purchasing for Best Wines in Santa Ana, gives us the authoritative 411.

Podcasts

Segment One: Show Preview with Producer Andy Harris
Segment Two: ment’or BKB Foundation
Segment Three: Akasha Restaurant, Culver City
Segment Four: Jim Colombo, General Manager, Five Crowns and Side Door
Segment Five: Executive Chef Orly Obierna of the ms Zaandam
Segment Six: The Pepper Project
Segment Seven: Zov´s Kitchen & Bar, Anaheim
Segment Eight: Kyle Meyer, Best Wines

Show 36, July 20, 2013: Tom Gordon, co-creator of The Pepper Project

The Pepper ProjectTom Gordon and his wife, Cris, are Orange County-based journalists by day but they are also the creators of The Pepper Project benefiting struggling Cambodian farmers who grow Kampot peppers. A vacation visit to Cambodia a few years back where they interacted with curious locals inspired this unusual odyssey.

During the days of French Indochina, most Kampot pepper was exported to the finest restaurants in France. In the 1970s, the farmers were relocated and the farms withered under the brutal reign of Pol Pot’s Khmer Rouge.

Today Kampot pepper, fortunately, is making a comeback with the help of The Pepper Project. The pepper is organically grown by 130 families, using traditional methods that go back centuries.

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