Show 436, July 31, 2021: Show Preview with Executive Producer & Co-Host Andy Harris

We’re previewing the show with Executive Producer & Co-Host Andy Harris.

The Hatch is a simple rotisserie and bar located just off the town square in beautiful downtown Paso Robles wine country. It’s fueled by wood fire, small batch whiskey, and a bustling atmosphere full of mingling locals and visitors.” “The Hatch was founded in the spring of 2015 by Maggie Cameron and Eric Connolly who had envisioned a cozy, comfortable joint with great food, interesting cocktails, and weekend late night dining. They had lived in Paso Robles long enough to recognize a need in the downtown dining scene so they quit their day jobs (in wine and restaurants) when the opportunity arose to open The Hatch in one of their favorite spaces in the historic Grangers Union Building. Today you’ll find a mix of wine industry professionals, brewers, and visitors from all over California and beyond chatting at the bar, enjoying a mid-week cocktail, or sitting down to tuck into their favorite rotisserie special.” Proprietor Eric Connolly is our guest with a Mockingbird House Cocktail securely in hand.

“Long Beach residents and visitors alike are in for a treat as dozens of local restaurants and food retailers will offer unique, over-the-top Burgers and value-priced Burger Offers when the inaugural Long Beach Burger Week launches August 1-8, 2021.”  launches August 1-8, 2021.” “Organized by local non-profit, Long Beach Food & Beverage and thanks to a generous grant from the City of Long Beach, executive director Terri Henry, who brought the original restaurant week to Long Beach with partners in 2014, felt that in addition to encouraging local and surrounding “foodies” to enjoy what the expanding Long Beach culinary community has to offer, events like Burger Week support the local economy and put “butts in seats” of our valued restaurants. “Now that we are a registered 501c3 non-profit and have support, we decided to mix things up a little this year and put our efforts into a city-wide Long Beach Burger Week, because, hey, it’s summertime and who doesn’t love a good burger?’,” Henry explained.” Organizer Terri Henry joins us with a juicy burger in hand.

“Two well-known and beloved Orange County-based culinary brands, 7 Leaves Café and Crema Bakery, have come together to create ARTISAN, an elevated fast-casual restaurant and café (with a drive-thru) newly launched in Fountain Valley. The concept builds on the popularity of the 7 Leaves brand with a focused, chef-driven menu and baked goods that highlight quality ingredients and attention to detail.” “Upon entering the 3,000-square-foot restaurant and café, guests are immersed into an environment that revolves around chic European style, reminiscent of fine Parisian boulangeries, complete with a display of fresh-baked breads and pastries. ARTISAN focuses on authenticity and dedication to quality through every facet of the brand, beginning with its well-trained staff to provide the highest quality service and an attentive and educational approach to every guest.” “The culinary team, dedicated to presenting a chef-driven experience, is led by the masterminds behind local favorite, Crema Bakery.” Chief Executive Baker Tarit Tanjasiri joins us with a signature Croffle in hand.

The 2021 OC Fair opened the gates on Friday, July 16th. The first Weekend was a complete sellout. Outrageous Fair Food is always a mouthwatering highlight. What crazy edible will they next put on a stick? One of the all-star, Fair Food personalities is the well-traveled “Chicken Charlie” Boghosian, The Deep Fry King and the originator in the 90’s of the Deep-Fried Oreo. Charlie is also known as “The Master of Fun Food.” Outside of the OC Fair season you can find the full- service Chicken Charlie’s Table in Rancho Bernardo with a full bar. We’ll find out what indulgent deliciousness Chicken Charlie is cooking up now through August 15th as Chicken Charlie Boghosian joins us.

Our own Chef Andrew Gruel of the Slapfish Restaurant Group provides another timely and informative “Ask the Chef” segment where Chef Andrew responds to listeners thoughtful inquiries. Chef Andrew is continually updating us on the real impact of the Covid-19 crisis in the hospitality field and what we, as diners, can do to support the continued survival of restaurants during the initial, highly fluid stages of the hoped-for recovery. Genuine concerns remain…The plant-based, faux meat producers (a fast-growing consumer market) are now trying to replicate the bite and fatty mouthfeel of chicken in the form of nuggets and strips. The products are being promoted as a healthier alternative to the real bird and also gentler on the environment. Chef Andrew has experience with both serving premium chicken and truly tasty plant-based menu items. He also is a steward of the environment. We’ll “Ask the Chef.”

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

Play

Show 436, July 31, 2021: Co-Host Chef Andrew Gruel of the Slapfish Restaurant Group with “Ask the Chef”

Andy Harris and Andrew Gruel at Cabana 14 at the Cove at Pechanga Resort and Casino

Our own Chef Andrew Gruel of the Slapfish Restaurant Group provides another timely and informative “Ask the Chef” segment where Chef Andrew responds to listeners thoughtful inquiries. Chef Andrew is continually updating us on the real impact of the Covid-19 crisis in the hospitality field and what we, as diners, can do to support the continued survival of restaurants during the initial, highly fluid stages of the hoped-for recovery. Genuine concerns remain…

The plant-based faux meat producers (a fast-growing consumer market) are now trying to replicate the bite and fatty mouthfeel of chicken in the form of nuggets and strips. (They seem to have meat burger substitutes perfected.) The products are being promoted as a healthier alternative to the real bird and also gentler on the environment. Chef Andrew has experience with both serving premium chicken and truly tasty plant-based menu items that are created from-scratch. He also is a steward of the environment. We’ll “Ask the Chef.”

Play

July 31: The Hatch, Long Beach Burger Week, Tarit Tanjasiri, Chicken Charlie Boghosian

Podcasts

Segment One: Show Preview with Executive Producer & Co-Host Andy Harris
Segment Two: Eric Connolly, The Hatch Rotisserie & Bar, Paso Robles
Segment Three: Long Beach Burger Week with Executive Director Terri Henry
Segment Four: Artisan with Chief Executive Baker Tarit Tanjasiri Part One
Segment Five: Artisan with Chief Executive Baker Tarit Tanjasiri Part Two
Segment Six: “Chicken Charlie” Boghosian, Celebrity Concessionaire, OC Fair Part One
Segment Seven: “Chicken Charlie” Boghosian, Celebrity Concessionaire, OC Fair Part Two
Segment Eight: Co-Host Chef Andrew Gruel of the Slapfish Restaurant Group with “Ask the Chef”

We’re previewing the show with Executive Producer & Co-Host Andy Harris.

“The Hatch is a simple rotisserie and bar located just off the town square in beautiful downtown Paso Robles wine country. It’s fueled by wood fire, small batch whiskey, and a bustling atmosphere full of mingling locals and visitors.” “The Hatch was founded in the spring of 2015 by Maggie Cameron and Eric Connolly who had envisioned a cozy, comfortable joint with great food, interesting cocktails, and weekend late night dining. They had lived in Paso Robles long enough to recognize a need in the downtown dining scene so they quit their day jobs (in wine and restaurants) when the opportunity arose to open The Hatch in one of their favorite spaces in the historic Grangers Union Building. Today you’ll find a mix of wine industry professionals, brewers, and visitors from all over California and beyond chatting at the bar, enjoying a mid-week cocktail, or sitting down to tuck into their favorite rotisserie special.” Proprietor Eric Connolly is our guest with a Mockingbird House Cocktail securely in hand.

“Long Beach residents and visitors alike are in for a treat as dozens of local restaurants and food retailers will offer unique, over-the-top Burgers and value-priced Burger Offers when the inaugural Long Beach Burger Week launches August 1-8, 2021.” “Organized by local non-profit, Long Beach Food & Beverage and thanks to a generous grant from the City of Long Beach, executive director Terri Henry, who brought the original restaurant week to Long Beach with partners in 2014, felt that in addition to encouraging local and surrounding “foodies” to enjoy what the expanding Long Beach culinary community has to offer, events like Burger Week support the local economy and put “butts in seats” of our valued restaurants. “Now that we are a registered 501c3 non-profit and have support, we decided to mix things up a little this year and put our efforts into a city-wide Long Beach Burger Week, because, hey, it’s summertime and who doesn’t love a good burger?’,” Henry explained.” Organizer Terri Henry joins us with a juicy burger in hand.

“Two well known and beloved Orange County-based culinary brands, 7 Leaves Café and Crema Bakery, have come together to create ARTISAN, an elevated fast-casual restaurant and café (with a drive-thru) newly launched in Fountain Valley. The concept builds on the popularity of the 7 Leaves brand with a focused, chef-driven menu and baked goods that highlight quality ingredients and attention to detail.” “Upon entering the 3,000-square-foot restaurant and café, guests are immersed into an environment that revolves around chic European style, reminiscent of fine Parisian boulangeries, complete with a display of fresh-baked breads and pastries. ARTISAN focuses on authenticity and dedication to quality through every facet of the brand, beginning with its well-trained staff to provide the highest quality service and an attentive and educational approach to every guest.” “The culinary team, dedicated to presenting a chef-driven experience, is led by the masterminds behind local favorite, Crema Bakery.” Chief Executive Baker Tarit Tanjasiri joins us with a signature Croffle in hand.

The 2021 OC Fair opened the gates on Friday, July 16th. The first Weekend was a complete sellout. Outrageous Fair Food is always a mouthwatering highlight. What crazy edible will they next put on a stick? One of the all-star, Fair Food personalities is the well-traveled

“Chicken Charlie” Boghosian, The Deep Fry King and the originator in the 90’s of the Deep-Fried Oreo. Charlie is also known as “The Master of Fun Food.” Outside of the OC Fair season you can find the full- service Chicken Charlie’s Table in Rancho Bernardo with a full bar. We’ll find out what indulgent deliciousness Chicken Charlie is cooking up now through August 15th as Chicken Charlie Boghosian joins us.

Our own Chef Andrew Gruel of the Slapfish Restaurant Group provides another timely and informative “Ask the Chef” segment where Chef Andrew responds to listeners thoughtful inquiries. Chef Andrew is continually updating us on the real impact of the Covid-19 crisis in the hospitality field and what we, as diners, can do to support the continued survival of restaurants during the initial, highly fluid stages of the hoped-for recovery. Genuine concerns remain…The plant-based, faux meat producers (a fast-growing consumer market) are now trying to replicate the bite and fatty mouthfeel of chicken in the form of nuggets and strips. The products are being promoted as a healthier alternative to the real bird and also gentler on the environment. Chef Andrew has experience with both serving premium chicken and truly tasty plant-based menu items. He also is a steward of the environment. We’ll “Ask the Chef.”

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

The Hatch is a simple rotisserie and bar located just off the town square in beautiful downtown Paso Robles wine country. It’s fueled by wood fire, small batch whiskey, and a bustling atmosphere full of mingling locals and visitors. The restaurant is intimate and seating is a mix of banquettes, high wood tables, and tall backed stools at the bar for those who like front row interaction with some of the best in the cocktail biz. Limited sidewalk seating is still available on a first come, first served basis.”

“The Hatch was founded in the spring of 2015 by Maggie Cameron and Eric Connolly who had envisioned a cozy, comfortable joint with great food, interesting cocktails, and weekend late night dining. Those two had lived in Paso Robles long enough to recognize a need in the downtown dining scene so they quit their day jobs (in wine and restaurants) when the opportunity arose to open The Hatch in one of their favorite spaces in the historic Grangers Union Building. Today you’ll find a mix of wine industry professionals, brewers, and visitors from all over California and beyond chatting at the bar, enjoying a mid-week cocktail, or sitting down to tuck into their favorite rotisserie special.”

“Executive Chef Cory Bidwell’s comfort food-driven menu largely changes seasonally while some of the perennial favorites remain with The Hatch year-round. The wood-fired rotisserie is the focal point of The Hatch’s small, open kitchen, and the chef team is always happy to chat with guests passing by the window. Sauces are made in-house daily and longer-term projects like their fermented hot sauce and pickled seasonal produce keep the culinary team busy. Daily specials like fried chicken, smoked beef ribs, and braised lamb shanks are available until sold out!”

Proprietor Eric Connolly is our guest with a Mockingbird House Cocktail in hand.

Terri Henry of Dine LBC and Terri Henry Marketing

“Long Beach residents and visitors alike are in for a treat as dozens of local restaurants and food retailers will offer unique, over-the-top Burgers and value-priced Burger Offers when the inaugural Long Beach Burger Week launches August 1-8, 2021.”

“Organized by local non-profit, Long Beach Food & Beverage and thanks to a generous grant from the City of Long Beach, executive director Terri Henry, who brought the original restaurant week to Long Beach with partners in 2014, felt that in addition to encouraging local and surrounding “foodies” to enjoy what the expanding Long Beach culinary community has to offer, events like Burger Week support the local economy and put “butts in seats” of our valued restaurants. “Now that we are a registered 501c3 non-profit and have support, we decided to mix things up a little this year and put our efforts into a city-wide Long Beach Burger Week, because, hey, it’s summertime and who doesn’t love a good burger?’,” Henry explained.”

“There are no tickets or passes to purchase. Burger lovers are invited to dine-in, take-out or have featured delivered from their favorite restaurants, or order from the websites of various pop-ups or home cottage businesses for pick-up. Participating restaurants, food businesses and offers can be found on their website.

Tarit Tanjasiri of Crema Cafe

“Two well known and beloved Orange County-based culinary brands, 7 Leaves Café and Crema Bakery, have come together to create ARTISAN, an elevated fast-casual restaurant and café (with drive-thru) newly launched in Fountain Valley (10065 Garfield Ave. in Fountain Valley). The concept, which builds on the popularity of the 7 Leaves brand with a focused, chef-driven menu and baked goods that highlight quality ingredients and attention to detail.”

“Upon entering the 3,000-square-foot restaurant and café, guests are immersed into an environment that revolves around chic European style, reminiscent of fine Parisian boulangeries, complete with a display of fresh-baked breads and pastries. ARTISAN focuses on authenticity and dedication to quality through every facet of the brand, beginning with its well-trained staff to provide the highest quality service and an attentive and educational approach to every guest.” “The culinary team, dedicated to presenting a chef-driven experience, is led by the masterminds behind local favorite, Crema Bakery.”

“While we strive to present a menu that is rooted in carefully sourced ingredients and time-intensive preparation, we are intent on being approachable, affordable and craveable,” explained Crema Bakery Owner & Chief Executive Baker Tarit Tanjasiri, whose baked goods can be found at many of the region’s best restaurants. “The word ‘artisan’ in a food context refers to those products that are crafted by the hand of a master in the kitchen, utilizing whole ingredients that support a healthy lifestyle for the individual and the community, as a whole. In staying true to the brand, the 7 Leaves team has curated an elevated experience, while doing it in a way that will leave our guests wanting more.”

“The ARTISAN menu is innovative, energetic and authentic, with brunch-focused anytime dishes that are meant to suit a wide variety of palates. Under the watchful eye of Executive Chef Chad Urata, guests can indulge in a “Perfect” Omelette, Parisian Eggs Benedict, and classic Avocado Toast. Handheld dishes included a Bacon & Egg Sandwich and Mochiko Chicken Sandwich. Baked goods, made fresh daily, include a variety of breads, croissants, cookies, macarons, and the noteworthy Artisan Croffle.”

“While all of our baked goods are made by hand using the best ingredients – the most important being time – our stand-out offering is definitely the Artisan Croffle,” observed Tanjasiri, who explained that his baguettes have a 48-hour preparation time and are made with only flour, water, salt, and yeast. “Croffle is a portmanteau of Croissant and Waffle, since we take our signature croissant dough and cook it in a waffle iron, rather than the oven to create a unique item that is crisp, yet flaky and buttery all at once. It’s unlike anything you’ve ever had.”

Tarit Tanjasiri joins us with a signature Coffle (Croissant & Waffle) in hand.

Chicken Charlie Boghosian of Chicken Charlie's FryBQ

The 2021 OC Fair opened the gates on Friday, July 16th. The first Weekend was a complete sellout. Outrageous Fair Food is always a mouthwatering highlight. What crazy edible will they next put on a stick?

One of the all-star, Fair Food personalities is the well-traveled “Chicken Charlie” Boghosian, The Deep Fry King and the originator in the 90’s of the Deep-Fried Oreo. Charlie is also known as “The Master of Fun Food.” Outside of the OC Fair season you can find the full- service Chicken Charlie’s Table in Rancho Bernardo year-round along with a full bar.

New for Chicken Charlie for 2021 are a Waffle Cone with Buffalo Chicken and Mac & Cheese, Chicken Lumpia with Pineapple Compote and Ice Cream, and Buffalo Brownies.

We’ll find out what other indulgent deliciousness Chicken Charlie is cooking up now through August 15th as Chicken Charlie Boghosian joins us.

Andy Harris and Andrew Gruel at Cabana 14 at the Cove at Pechanga Resort and Casino

Our own Chef Andrew Gruel of the Slapfish Restaurant Group provides another timely and informative “Ask the Chef” segment where Chef Andrew responds to listeners thoughtful inquiries. Chef Andrew is continually updating us on the real impact of the Covid-19 crisis in the hospitality field and what we, as diners, can do to support the continued survival of restaurants during the initial, highly fluid stages of the hoped-for recovery. Genuine concerns remain…

The plant-based faux meat producers (a fast-growing consumer market) are trying to replicate the bite and fatty mouthfeel of chicken in the form of nuggets and strips. The products are being promoted as a healthier alternative to the real bird and also gentler on the environment. Chef Andrew has experience with both serving premium chicken and truly tasty plant-based menu items. He also is a steward of the environment. We’ll “Ask the Chef.”

Podcasts

Segment One: Show Preview with Executive Producer & Co-Host Andy Harris
Segment Two: Eric Connolly, The Hatch Rotisserie & Bar, Paso Robles
Segment Three: Long Beach Burger Week with Executive Director Terri Henry
Segment Four: Artisan with Chief Executive Baker Tarit Tanjasiri Part One
Segment Five: Artisan with Chief Executive Baker Tarit Tanjasiri Part Two
Segment Six: “Chicken Charlie” Boghosian, Celebrity Concessionaire, OC Fair Part One
Segment Seven: “Chicken Charlie” Boghosian, Celebrity Concessionaire, OC Fair Part Two
Segment Eight: Co-Host Chef Andrew Gruel of the Slapfish Restaurant Group with “Ask the Chef”

Show 432, July 3, 2021: Al Mancini, Food & Entertainment Journalist, “Food and Loathing” Podcast, Las Vegas

Al Mancini of the Las Vegas Review Journal

One of our most reliable sources of accurate restaurant news in fabulous Las Vegas is Al Mancini, who is the former staff writer for The Las Vegas Review-Journal covering food, restaurants and other aspects of entertainment. After four and one-half years with the Review-Journal Al has now embarked on more personal entrepreneurial ventures covering (without filters) the dynamic Vegas dining and beverage scene. He has just launched the weekly podcast, Food and Loathing with Jason Harris. We’ll hear about the first two episodes (including the opening of the massive Resorts World on The Strip) and how the Vegas dining scene is recovering from the pandemic. Episode 2 is a look at the expanding Plant-Based dining scene in Las Vegas and an overview of the restaurants in the just debuted Virgin Hotel & Casino. New episodes are released on Friday.

Al has been working the Vegas food scene for 20 years. He was one of the creators of the popular, and widely referenced, Eating Las Vegas restaurant guidebook series. Al joins us with his insider’s Las Vegas update.

Play

Show 403, December 12, 2020: Laura Theodore – “The Jazzy Vegetarian” with Vegan-Ease

Cookbook Author Laura Theodore“Choosing a plant-based diet is made deliciously easy with the new softcover edition of Laura Theodore’s Vegan-Ease: An Easy Guide to Enjoying a Plant-Based Diet, a new approach to cooking vegan. Written by Laura Theodore, the TASTE award-winning host of public television’s Jazzy Vegetarian, this comprehensive guide is suitable for novice cooks and long-time vegans alike, offering more than 130 step-by-step, wholesome, “eco-nomical,” and satisfying recipes that are quick and easy, each complete with nutritional analysis. Enhanced by over 200 gorgeous, full-color photographs, each recipe is ranked with an Ease-Factor to make it easy to choose recipes that fit into any busy schedule, using ingredients already on hand. This cookbook and guide includes all you need to know to embrace a cost-saving, healthier lifestyle for you and your family.”

Laura Theodore’s Vegan-Ease is for those cooks who think that plant-based recipes take too much time to prepare, are too expensive, or require exotic, hard-to-find ingredients. Based on her experiences leaving the food mecca that is New York City for the wilds of rural New Jersey, vegan chef and television host Laura Theodore created the concept of “vegan-ease” to show how anyone in this country can easily – and economically – create delicious plant-based meals that will be embraced by any foodie, whether omnivore, vegetarian, or vegan.”

“Featuring recipes like the “Hungry Guy” Burger with Baked Steak Fries, Not-So-Crabby Cakes, Mac ’n Peas with Creamy Butternut Squash Sauce, Peanut-Butter Chocolate Mousse, Maple-Raisin-Date Truffles, and Lemon “Buttermilk” Cake, Laura Theodore’s Vegan-Ease offers every home cook an easy, fresh approach to compassionate, mindful – and healthy! – eating.”

For the Holidays, Laura graciously shares with us her recipe for Butternut Squash Stuffed with Apples and Cranberries from the “Stress-Free Holiday Recipes” Chapter.

In addition you can also watch Laura preparing Butternut Squash Stuffed with Apples and Cranberries.along with all of the other Vegan-Ease – An Easy Guide to Enjoying a Plant Based Diet recipe videos.

We’re joined by “The Jazzy Vegetarian” herself, Laura Theodore.

Play

Show 384, August 1, 2020: – Chef Laura Theodore, “The Jazzy Vegetarian,” with Vegan for Everyone Part One

Cookbook Author Laura TheodoreLaura Theodore’s Vegan for Everyone is the ideal book for anyone looking to add easy-to-prepare and delicious, plant-based food into their weekly menu plan. This innovative cookbook features more than 160 family friendly recipes (135 are gluten-free friendly) and over 200 beautiful, full-color photos, including 100+ new recipes, along with updated versions of 60 fan-favorites – all created by award-winning vegan chef Laura Theodore (Public Television’s Jazzy Vegetarian).”

“Plus, this book includes an entire chapter of up-to-date nutritional information contributed by Julieanna Hever, MS, RD, CPT (The Plant-Based Dietitian), making it a complete and fun way to make family meals kinder, healthier and—most of all—tastier.” “Vegan for Everyone includes delightfully delicious, classic recipes to impress everyone you are cooking for—omnivores and vegans alike!”

“Laura Theodore is a recognized public television personality, vegan PBS celebrity chef, nationally renowned jazz singer and award-winning cookbook author. She is co-creator of the highly successful “Jazzy Vegetarian” vegan cooking series on national public television.”

“Ms. Theodore is author of five cookbooks, including Jazzy Vegetarian’s Deliciously Vegan, which won silver medals at the 2018 IBPA Benjamin Franklin Awards, Midwest Book Awards and the 2019 Living Now Book Awards. Her highly- anticipated new cookbook Vegan for Everyone; 160 Family Friendly Recipes with a Delicious Modern Twist is Laura’s newest book, released by Scribe Publishing Company. (All Jazzy Vegetarian recipes are vegan.)”

Laura has graciously shared her standout recipes (and fan favorites) for “Hungry Guy” Burgers and Mad Mocha Marbled Mousse Pie from Vegan for Everyone.

Play

Show 338, August 24, 2019: Show Preview with Co-Host Andy Harris

Now an enticing preview of this Saturday’s delectable 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.

The classic martini never went out of style and gin is making a resurgence in the cocktail world. Plymouth Gin (dating to 1793) is closely tied to the evolution of many of the cocktail world’s significant libations. Guiding us is Plymouth Gin’s Global Brand Ambassador, Sebastian Hamilton-Mudge.
Lincoln Carson is the Chef/Partner of the ambitious Bon Temps Los Angeles restaurant located next to the Firehouse Hotel in the Arts District adjacent to Downtown Los Angeles. An all-day restaurant Bon Temps reimagines a modern French brasserie with industrial roots. From morning until late-night, the menu is refined with an attention to detail that nods to Chef Lincoln Carson’s lineage working in internationally-acclaimed restaurants. We entice Chef Lincoln out of his busy kitchens for a chat.

“Write. Create. Imbibe. Connect”

A Nourished Spirit is a four-part writing workshop (August 22, September 26, October 17 and November 14) curated for the Double Take at the Kimpton Palomar hotel in Westwood using craft cocktails and distinguished wines as our inspiration. Each evening includes curated libations, light bites and all you need to connect pen to paper.” The Creative Team, including Producer Jayne Portnoy, joins us with the specifics.

Our always on the go Co-Host, Chef Andrew Gruel of The Slapfish Restaurant Group, joins us with another installment of “Ask the Chef.” Chef Andrew responds to your questions.

Tuxton China Inc., a leading tabletop supplier to the foodservice industry, will again (for the 4th year) partner with C-CAP, the Careers through Culinary Arts Program, to raise vitally needed funds. By purchasing Tuxton products during September, Tuxton will make a generous donation to help provide thousands of high school students across the United States with scholarships, training, internships and much more. Tuxton’s Vice President of Business Development, Jennifer Rolander, joins us with the details.

Once a year Chef Marco Zapien of Zapien’s Salsa Grill in Pico Rivera hosts a series of Hatch Chile-themed events to celebrate the famous New Mexican spicy and savory pepper. First up is Chef Marco’s Hatch pepper Cooking Demonstration on Tuesday evening, August 27th from 6 to 8:00 p.m. Zapien’s will then host a daytime Hatch Chile Roast on September 7th were supplies of the roasted Hatch Chiles can be picked up by the case. The guest selects the level of spicy desired ranging from mild to hot. Also on Saturday, September 7th from 9:00 a.m. to 2:00 p.m. join Chef Marco and Zapien’s Salsa Grill for their special Hatch Chile Brunch featuring over ten Hatch Chile inspired dishes. We’ll entice Chef Marco away from the chile roaster for a chat.

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

Play

Show 338, August 24, 2019: Chef Andrew Gruel of Slapfish Restaurant Group with “Ask the Chef”

Andy Harris and Andrew Gruel at the Fifth Anniversary of the SoCal Restaurant ShowOur always on the go Co-Host, Chef Andrew Gruel of The Slapfish Restaurant Group,” joins us with another installment of “Ask the Chef.” Chef Andrew responds to your questions.

Plant-based seafood substitutes are coming into the consumer marketplace. It’s a huge subject of spirited conversation and has been in the news recently. Chef Andrew shares his thoughts.

Play

August 24: Plymouth Gin, Lincoln Carson, A Nourished Spirit, Tuxton China, Zapien’s Salsa Grill

Podcasts

Segment One: Show Preview with Co-Host Andy Harris
Segment Two: Plymouth Gin with Global Brand Ambassador Sebastian Hamilton-Mudge
Segment Three: Executive Chef / Partner Lincoln Carson, Bon Temps, Los Angeles
Segment Four: Preview of “A Nourished Spirit” Series at Double Take & Kimpton Palomar Hotel, Los Angeles
Segment Five: Co-Host Chef Andrew Gruel of Slapfish with “Ask the Chef”
Segment Six: Tuxton China, Inc with Vice President of Business Development Jennifer Rolander
Segment Seven: Chef Marco Zapien of Zapien’s Salsa Grill

Now an enticing preview of this Saturday’s delectable 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.

The classic martini never went out of style and gin is making a resurgence in the cocktail world. Plymouth Gin (dating to 1793) is closely tied to the evolution of many of the cocktail world’s significant libations. Guiding us is Plymouth Gin’s Global Brand Ambassador, Sebastian Hamilton-Mudge.

Lincoln Carson is the Chef/Partner of the ambitious Bon Temps Los Angeles restaurant located next to the Firehouse Hotel in the Arts District adjacent to Downtown Los Angeles. An all-day restaurant Bon Temps reimagines a modern French brasserie with industrial roots. From morning until late-night, the menu is refined with an attention to detail that nods to Chef Lincoln Carson’s lineage working in internationally-acclaimed restaurants. We entice Chef Lincoln out of his busy kitchens for a chat.

“Write. Create. Imbibe. Connect”

“A Nourished Spirit is a four-part writing workshop (August 22, September 26, October 17 and November 14) curated for the Double Take at the Kimpton Palomar hotel in Westwood using craft cocktails and distinguished wines as our inspiration. Each evening includes curated libations, light bites and all you need to connect pen to paper.” The Creative Team, including Producer Jayne Portnoy, joins us with the specifics.

Our always on the go Co-Host, Chef Andrew Gruel of The Slapfish Restaurant Group, joins us with another installment of “Ask the Chef.” Chef Andrew responds to your questions.

Tuxton China Inc., a leading tabletop supplier to the foodservice industry, will again (for the 4th year) partner with C-CAP, the Careers through Culinary Arts Program, to raise vitally needed funds. By purchasing Tuxton products during September, Tuxton will make a generous donation to help provide thousands of high school students across the United States with scholarships, training, internships and much more. Tuxton’s Vice President of Business Development, Jennifer Rolander, joins us with the details.

Once a year Chef Marco Zapien of Zapien’s Salsa Grill in Pico Rivera hosts a series of Hatch Chile-themed events to celebrate the famous New Mexican spicy and savory pepper. First up is Chef Marco’s Hatch pepper Cooking Demonstration on Tuesday evening, August 27th from 6 to 8:00 p.m. Zapien’s will then host a daytime Hatch Chile Roast on September 7th were supplies of the roasted Hatch Chiles can be picked up by the case. The guest selects the level of spicy desired ranging from mild to hot. Also on Saturday, September 7th from 9:00 a.m. to 2:00 p.m. join Chef Marco and Zapien’s Salsa Grill for their special Hatch Chile Brunch featuring over ten Hatch Chile inspired dishes. We’ll entice Chef Marco away from the chile roaster for a chat.

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

Sebastian Hamilton-Mudge is the brand ambassador for Plymouth GinThe classic martini never went out of style and gin is making a resurgence in the cocktail world. Plymouth Gin (dating to 1793) is closely tied to the evolution of many of the cocktail world’s significant libations.

“Gin appears in cocktail guides as early as 1900, and by 1930, was ubiquitous in the influential The Savoy Cocktail Book. In modern times, It’s employed in mixed drinks that originated both in their initial form with Plymouth Gin and also ones where an ambiguous call for “gin” has led to many cocktail makers reaching for Plymouth Gin.”

As Global Brand Ambassador, Sebastian Hamilton-Mudge has travelled the world, absorbing and influencing cocktail culture wherever he goes, sharing his deep knowledge of Gin and Cocktails.

He is regularly referenced in press and articles around the World and his book on the classic Pink Gin cocktail is available in the Angostura distillery in Trinidad, while his writing on the brand and classic cocktail history with award winning writer Aaron Goldfarb and Punch Creative.

The Gin Companion is available online to buy.

Guiding us is Plymouth Gin’s Global Brand Ambassador, Sebastian Hamilton-Mudge.

Lincoln Carson of Bon TempsLincoln Carson is the Chef/Partner of the ambitious Bon Temps Los Angeles restaurant located next to the Firehouse Hotel in the Arts District adjacent to Downtown Los Angeles.

“An all-day restaurant Bon Temps reimagines a modern French brasserie with industrial roots. From morning until late-night, the menu is refined with an attention to detail that nods to Chef Lincoln Carson’s lineage working in internationally-acclaimed restaurants.  Bon Temps is for the neighborhood and a place for the downtown community to break bread in a space that pays homage to the old and new.”

“Chef Lincoln Carson is a veteran pastry chef whose career spans almost three decades and he is best known for his eight-year tenure as the corporate pastry chef for The Mina Group, while his culinary resume also includes stints at internationally-acclaimed restaurants such as Le Bernardin and La Cote Basque. Carson was responsible for all facets of The Mina Group’s pastry, dessert and bread programs in addition to opening 18 new restaurants during his time there.”

“Set within the former Heinz testing kitchen of downtown Los Angeles, Bon Temps sets out to break down the distinction between back and front of house all while showcasing the beautiful tension between warm and cold materials. The guest immediately feels part of something larger than simply a dining experience, rather the sounds of the open kitchen combined with a sense of functional utility set forth by the aluminum furniture all point towards the expression of a transparent and honest dining experience driven by Chef Lincoln Carson.”

We entice Chef Lincoln out of his busy kitchens for a chat.

Jayne Portnoy of the Pen2Paper Project“Write. Create. Imbibe. Connect”

A Nourished Spirit is a four-part writing workshop (August 22, September 26, October 17 and November 14) curated for the Double Take at the Kimpton Palomar hotel in Westwood using craft cocktails and distinguished wines as our inspiration. Each evening includes curated libations, light bites and all you need to connect pen to paper.”

The Pen2Paper Project aims to connect people and create community through the art of letter writing and journaling. A Nourished Spirit is a four-part writing series curated by Pen2Paper for Double Take that incorporates cocktail and food pairings into the creative process.

Tickets are $30 per workshop and include food & drink pairings, journal and 15% dining discount at Double Take.

Producer Jayne Portnoy, Double Take’s Lead Bartender Sarah Mengoni and Hotel Palomar’s & Double Take’s Executive Chef Paul Gregory join us with the details.

Andy Harris and Andrew Gruel at the Fifth Anniversary of the SoCal Restaurant ShowOur always on the go Co-Host, Chef Andrew Gruel of The Slapfish Restaurant Group,” joins us with another installment of “Ask the Chef.” Chef Andrew responds to your questions.

Plant-based seafood substitutes are coming into the consumer marketplace. It’s a huge subject of spirited conversation and has been in the news recently. Chef Andrew shares his thoughts.

Jennifer Rolander of Tuxton ChinaTuxton China Inc., a leading tabletop supplier to the foodservice industry, will again (for the 4th year) partner with C-CAP, the Careers through Culinary Arts Program, to raise vitally needed funds. By purchasing Tuxton products during September, Tuxton will make a generous donation to help provide thousands of high school students across the United States with scholarships, training, internships and much more.

2019 marks the 20th Anniversary of Tuxton!

“At Tuxton, giving back is an important part of our company’s core values, and our continuing partnership with the Careers through Culinary Arts Program gives us the opportunity to help disadvantaged high school students become part of our industry, says Vice President of Business Development Jennifer Rolander. Our continued support of this organization as one of our “Tuxton Cares” partners is a priority for us, and we are looking forward to providing funds for scholarships and their competition plates for years to come!

Tuxton’s Vice President of Business Development, Jennifer Rolander, joins us with the details.

Marco Zapien of Zapiens Salsa Grill and TaqueriaOnce a year Chef Marco Zapien of Zapien’s Salsa Grill in Pico Rivera hosts a series of Hatch Chile-themed events to celebrate the famous New Mexican spicy and savory pepper. First up is Chef Marco’s Hatch pepper Cooking Demonstration on Tuesday evening, August 27th from 6 to 8:00 p.m. Guests will receive copies of all the Hatch-themed recipes including Drink of the Day, Appetizers, Salad, Entrees and Dessert. The seated Dinner features all the items demonstrated by Chef Marco. Guests also receive a gift certificate for a complimentary meal at Zapien’s Salsa Grill on a future visit.

Zapien’s will then host a daytime Hatch Chile Roast on September 7th were supplies of the roasted Hatch Chiles can be picked up by the case. The guest selects the level of spicy desired ranging from mild to hot. Also on Saturday, September 7th from 9:00 a.m. to 2:00 p.m. join Chef Marco and Zapien’s Salsa Grill for their special Hatch Chile Brunch featuring over ten incredible Hatch Chile inspired dishes.

We’ll entice Chef Marco away from the chile roaster for a chat.

Podcasts

Segment One: Show Preview with Co-Host Andy Harris
Segment Two: Plymouth Gin with Global Brand Ambassador Sebastian Hamilton-Mudge
Segment Three: Executive Chef / Partner Lincoln Carson, Bon Temps, Los Angeles
Segment Four: Preview of “A Nourished Spirit” Series at Double Take & Kimpton Palomar Hotel, Los Angeles
Segment Five: Co-Host Chef Andrew Gruel of Slapfish with “Ask the Chef”
Segment Six: Tuxton China, Inc with Vice President of Business Development Jennifer Rolander
Segment Seven: Chef Marco Zapien of Zapien’s Salsa Grill

Show 316, March 23, 2019: Marvin Acuna, The Pizza Plant, Pasadena

Marvin AcunaPasadena’s The Pizza Plant (under a year old) is a 100 percent plant-based producer of a variety of artisanal pan style and thin crust pizzas. They operate the first custom made, 100 percent organic, plant-based pizza truck in the United States. Also, a brick-and-mortar, fast casual restaurant in an unusual virtual food court (Kitchen United.) “Life is Delicious.”

The Founder lives a plant-based nutritional life and established the enterprise because he found that a delicious, nutrient dense, made-from-scratch, organic pizza made exclusively from plants did not exist.

The Pizza Plant crusts are made-from- scratch using 100 percent organic ingredients which includes a proprietary blend of rye flour and double zero flour. The dough is fermented for 72 hours which makes it easier to digest and more nutrient rich than traditional pizza crusts.

The Pizza Plant cheeses are made-from-scratch using 100 percent organic ingredients, which includes cashew nut, their from-scratch coconut yogurt, spices and seasoning. No soy is used in making The Pizza Plant cheeses.

The Green Goddess pizza, for instance, is Roasted Broccoli, Pumpkin Seed Pesto, Plant Craft Cashew & Mozzarella & Ricotta, Avocado, Sprouts and Basil.

For the upcoming Masters of Taste Benefit on Sunday afternoon, April 7th at the Rose Bowl, The Pizza Plant will be serving their Green Goddess and The Sink Not Included creations.

Rolling the from-scratch dough out for us is Co-Founder, Marvin Acuna.

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