Show 424, May 8, 2021: Show Preview with Executive Producer & Co-Host Andy Harris

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

Chargers Cooking on a Mission

The Los Angeles Chargers Impact Fund (Charity arm of Los Angeles Chargers football team) has joined forces with Melissa’s Produce to host a virtual cooking fundraiser (“Cooking for a Mission”) on May 27th from 5 to 6:30 p.m. PT to benefit the Midnight Mission’s HomeLight facility in Inglewood. Details are available here. Registration Deadline is May 13th.

Proprietor & Chef Isaac Gamboa of Beverly Hills’ side-by-side Prospect Gourmand and Gourmando has extensive fine dining experience working with big name chefs and at luxury hotel properties. In 2014 Chef Isaac and his wife, Chancey, (the welcoming General Manager) opened the modest (and self-funded) Prospect Gourmand on La Cienega Blvd. in Beverly Hills. Favorable word-of-mouth spread about their honest, from-the-heart elevated cuisine and they soon developed a regular and loyal following. Two years ago The Gamboas were able to relocate to a larger space (with a better equipped kitchen) on N. Robertson Blvd. located just North of Wilshire Blvd. on the West side of the street. It’s Lunch and Dinner daily with Weekend Brunch service. Chef Isaac & Chancey Gamboa are our guest tongs in hand.

“In 2006, a young toffee-maker (based in the greater Palm Springs area,) Brandon Weimer, and a family friend were presented an opportunity to go on a class trip to Italy during their sophomore year of high school. Challenged by their parents to earn half the cost of their trip, they accepted, and Brandini Toffee was born. With unwavering optimism, they sold their toffee to family, friends and the community. Within a few months the two surpassed their funding goals and enjoyed a well-earned trip to Europe. Since then, the company has grown into a business committed to quality and community. Founded in the Palm Springs area, Brandini Toffee is enjoyed by chocolate-lovers and toffee aficionados around the world, and is the first toffee company to receive the coveted gold sofi Award from the Specialty Food Association.” Founder Brandon Weimer joins us with whisk in hand.

“Located just off the 91 Freeway in Riverside, Wicks Brewing Company has been bringing award-winning craft beer and food to the Inland Empire since serving their first pint back in April of 2013.

One of the largest brewpubs in the Inland Empire, Wicks Brewing features 25 draft selections, seltzers, a great rotating cider list and even wine!” Always community focused Wicks Brewing is participating in the first national StacheStong benefit (featuring 200 craft breweries in some 30 states.) This month of May campaign is raising vitally needed funds and much needed awareness for brain cancer research during national Brain Tumor Awareness Month. Participating #BrewStacheStrong breweries are raising money through sales of their limited-edition S.M.A.S.H. for STACHE. This SMaSH (single malt and single hop) beer has been uniquely crafted by each participating brewery. Ryan Wicks taps the keg of their Secret Stache, SMASH Pilsner creation for 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 very survival of restaurants during the initial, highly fluid stages of the hoped-for recovery which remains a genuine concern. Restaurants in Southern California are finally again allowed to operate for outside/patio dining and inside dining at reduced capacities with all the requisite COVID 19 safety precautions. Shifting the conversation back to food we’ll also ask Chef Andrew about the increasing practice of full-service restaurants adding a partial or full gratuity to the guest’s check in advance of the payment regardless of the number of guests dining.

All of this and heaping helpings of extra deliciousness (with proper Social Distancing) on this week’s not-to-miss show!

Play

Show 424, May 8, 2021: Chef Isaac and Chancey Gamboa, Gourmando & Prospect Gourmand, Beverly Hills Part One

Chancey and Isaac Gamboa of Gourmando

Proprietor & Chef Isaac Gamboa of Beverly Hills’ side-by-side Prospect Gourmand and Gourmando has extensive fine dining experience working with big name chefs and at luxury hotel properties. In 2014 Chef Isaac and his wife, Chancey (the welcoming General Manager) opened the modest (and self-funded) Prospect Gourmand on La Cienega Blvd. in Beverly Hills. Favorable word-of-mouth spread about their honest, from-the-heart elevated cuisine and they soon developed a regular and loyal following. Two years ago The Gamboas were able to relocate to a larger space (with a better equipped kitchen including a pizza oven) on N. Robertson Blvd. located just North of Wilshire Blvd. on the West side of the street. It’s Lunch and Dinner daily with Weekend Brunch service. Also Happy Hour is featured on Weekdays from 3 to 6:30 p.m.

Eventually (post pandemic) there will be two concepts under the same roof. One side will be a nightly changing prix fixe menu based on what ingredients Isaac sees as the season’s best along with an a la care menu that features South of the Border specialties like Wild Pacific Shrimp a la Plancha with farmers market vegetables.

“Isaac Gamboa trained under the aegis of Michelin-starred Chef/Restaurateur Michael Mina in Las Vegas at his restaurants including American Fish, Nob Hill and Strip Steak; was part of the group’s opening teams, and honed valuable skills in fine dining and hospitality. Isaac then went on to be the Executive Chef of the luxury boutique hotel Shutters on the Beach in Santa Monica, California overseeing two of the most idyllic ocean front dining destinations: One Pico and Coast Beach Cafe and Bar.”

“He received his culinary arts degree from Le Cordon Bleu in Las Vegas and originally launched his career at Mandalay Bay Resort & Casino, as a Junior Sous Chef for the Five Diamond resort. Chef Isaac also specialized there in creating French pastries.”

Chef Isaac Gamboa is our guest tongs in hand along with his wife, Chancey.

Play

Show 424, May 8, 2021: Chef Isaac and Chancey Gamboa, Gourmando & Prospect Gourmand, Beverly Hills Part Two

Chancey and Isaac Gamboa of Prospect Gourmand in Beverly Hills

Proprietor & Chef Isaac Gamboa of Beverly Hills’ side-by-side Prospect Gourmand and Gourmando has extensive fine dining experience working with big name chefs and at luxury hotel properties. In 2014 Chef Isaac and his wife, Chancey (the welcoming General Manager) opened the modest (and self-funded) Prospect Gourmand on La Cienega Blvd. in Beverly Hills. Favorable word-of-mouth spread about their honest, from-the-heart elevated cuisine and they soon developed a regular and loyal following. Two years ago The Gamboas were able to relocate to a larger space (with a better equipped kitchen including a pizza oven) on N. Robertson Blvd. located just North of Wilshire Blvd. on the West side of the street. It’s Lunch and Dinner daily with Weekend Brunch service.

Eventually (post pandemic) there will be two concepts under the same roof. One side will be a nightly changing prix fixe menu based on what ingredients Isaac sees as the season’s best along with an a la care menu that features South of the Border specialties like Wild Pacific Shrimp a la Plancha with farmers market vegetables.

“Isaac Gamboa trained under the aegis of Michelin-starred Chef/Restaurateur Michael Mina in Las Vegas at his restaurants including American Fish, Nob Hill and Strip Steak; was part of the group’s opening teams, and honed valuable skills in fine dining and hospitality. Isaac then went on to be the Executive Chef of the luxury boutique hotel Shutters on the Beach in Santa Monica, California overseeing two of the most idyllic ocean front dining destinations: One Pico and Coast Beach Cafe and Bar.”

“He received his culinary arts degree from Le Cordon Bleu in Las Vegas and originally launched his career at Mandalay Bay Resort & Casino, as a Junior Sous Chef for the Five Diamond resort. Chef Isaac also specialized there in creating French pastries.”

Chef Isaac & Chancey Gamboa continue with us.

Play

May 8: Prospect Gourmand, Brandini Toffee, Wicks Brewing Company

Podcasts

Segment One: Show Preview with Executive Producer & Co-Host Andy Harris
Segment Two: Chef Isaac and Chancey Gamboa, Gourmando & Prospect Gourmand, Beverly Hills Part One
Segment Three: Chef Isaac and Chancey Gamboa, Gourmando & Prospect Gourmand, Beverly Hills Part Two
Segment Four: Brandon Weimer, Founder, Brandini Toffee, Palm Springs Part One
Segment Five: Brandon Weimer, Founder, Brandini Toffee, Palm Springs Part Two
Segment Six: Ryan Wicks, Wicks Brewing Co., Riverside Part One
Segment Seven: Ryan Wicks, Wicks Brewing Co., Riverside 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.

Proprietor & Chef Isaac Gamboa of Beverly Hills’ side-by-side Prospect Gourmand and Gourmando has extensive fine dining experience working with big name chefs and at luxury hotel properties. In 2014 Chef Isaac and his wife, Chancey, (the welcoming General Manager) opened the modest (and self-funded) Prospect Gourmand on La Cienega Blvd. in Beverly Hills. Favorable word-of-mouth spread about their honest, from-the-heart elevated cuisine and they soon developed a regular and loyal following. Two years ago The Gamboas were able to relocate to a larger space (with a better equipped kitchen) on N. Robertson Blvd. located just North of Wilshire Blvd. on the West side of the street. It’s Lunch and Dinner daily with Weekend Brunch service. Chef Isaac Gamboa is our guest tongs in hand.

“In 2006, a young toffee-maker (based in the greater Palm Springs area,) Brandon Weimer, and a family friend were presented an opportunity to go on a class trip to Italy during their sophomore year of high school. Challenged by their parents to earn half the cost of their trip, they accepted, and Brandini Toffee was born. With unwavering optimism, they sold their toffee to family, friends and the community. Within a few months the two surpassed their funding goals and enjoyed a well-earned trip to Europe. Since then, the company has grown into a business committed to quality and community. Founded in the Palm Springs area, Brandini Toffee is enjoyed by chocolate-lovers and toffee aficionados around the world, and is the first toffee company to receive the coveted gold sofi Award from the Specialty Food Association.” Founder Brandon Weimer joins us with whisk in hand.

“Located just off the 91 Freeway in Riverside, Wicks Brewing Company has been bringing award-winning craft beer and food to the Inland Empire since serving their first pint back in April of 2013.

One of the largest brewpubs in the Inland Empire, Wicks Brewing features 25 draft selections, seltzers, a great rotating cider list and even wine!” Always community focused Wicks Brewing is participating in the first national StacheStong benefit (featuring 200 craft breweries in some 30 states.) This month of May campaign is raising vitally needed funds and much needed awareness for brain cancer research during national Brain Tumor Awareness Month. Participating #BrewStacheStrong breweries are raising money through sales of their limited-edition S.M.A.S.H. for STACHE. This SMaSH (single malt and single hop) beer has been uniquely crafted by each participating brewery. Ryan Wicks taps the keg of their SMASH Pilsner creation for 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 very survival of restaurants during the initial, highly fluid stages of the hoped-for recovery which remains a genuine concern. Restaurants in Southern California are finally again allowed to operate for outside/patio dining and inside dining at reduced capacities with all the requisite COVID 19 safety precautions. Shifting the conversation back to food we’ll also ask Chef Andrew about the increasing practice of full-service restaurants adding a partial or full gratuity to the guest’s check in advance of the payment regardless of the number of guests dining.

All of this and heaping helpings of extra deliciousness (with proper Social Distancing) on this week’s not-to-miss show!

Isaac Gamboa of Prospect Gourmand and Gourmando

Proprietor & Chef Isaac Gamboa of Beverly Hills’ side-by-side Prospect Gourmand and Gourmando has extensive fine dining experience working with big name chefs and at luxury hotel properties. In 2014 Chef Isaac and his wife, Chancey (the welcoming General Manager) opened the modest (and self-funded) Prospect Gourmand on La Cienega Blvd. in Beverly Hills. Favorable word-of-mouth spread about their honest, from-the-heart elevated cuisine and they soon developed a regular and loyal following. Two years ago The Gamboas were able to relocate to a larger space (with a better equipped kitchen including a pizza oven) on N. Robertson Blvd. located just North of Wilshire Blvd. on the West side of the street. It’s Lunch and Dinner daily with Weekend Brunch service.

Eventually (post pandemic) there will be two concepts under the same roof. One side will be a nightly changing prix fixe menu based on what ingredients Isaac sees as the season’s best along with an a la care menu that features South of the Border specialties like Wild Pacific Shrimp a la Plancha with farmers market vegetables.

“Isaac Gamboa trained under the aegis of Michelin-starred Chef/Restaurateur Michael Mina in Las Vegas at his restaurants including American Fish, Nob Hill and Strip Steak; was part of the group’s opening teams, and honed valuable skills in fine dining and hospitality. Isaac then went on to be the Executive Chef of the luxury boutique hotel Shutters on the Beach in Santa Monica, California overseeing two of the most idyllic ocean front dining destinations: One Pico and Coast Beach Cafe and Bar.”

“He received his culinary arts degree from Le Cordon Bleu in Las Vegas and originally launched his career at Mandalay Bay Resort & Casino, as a Junior Sous Chef for the Five Diamond resort. Chef Isaac also specialized there in creating French pastries.”

Chef Isaac Gamboa is our guest tongs in hand.

Brandon Weimer of Brandini Toffee
Bran

“In 2006, a young toffee-maker (based in the greater Palm Springs area,) Brandon Weimer, and family friend were presented an opportunity to go on a class trip to Italy during their sophomore year of high school. Challenged by their parents to earn half the cost of their trip, they accepted, and Brandini Toffee was born.”

“With unwavering optimism, they sold their toffee to family, friends and the community. Within a few months the two surpassed their funding goals and enjoyed a well-earned trip to Europe. Since then, the company has grown into a business committed to quality and community.”

“Founded in the Palm Springs area, Brandini Toffee is enjoyed by chocolate-lovers and toffee aficionados around the world, and is the first toffee company to receive the coveted gold sofi Award from the Specialty Food Association. The family owned business has become a featured favorite on Oprah Winfrey’s O List, The Martha Stewart Show, The Food Network and Brandini Toffee has even been served to a President of the United States.”

“The company is dedicated to handcrafted toffee created with premium, preservatives-free and GMO-free ingredients. Brandini Toffee also crafts Toffee Popcorn and Cashew Almond Toffee Popcorn. This is the recipe that has led to four Brandini store locations, a fast-growing wholesale segment, and shipments world-wide.” The newest store location (and the first outside of the greater Palm Springs area) is in Westfield Century City.

Founder Brandon Weimer joins us.

Brian Herbertson and Ryan Wicks of Wicks Brewing Company

“Located just off the 91 Freeway in Riverside, Wicks Brewing Company has been bringing award-winning craft beer and food to the Inland Empire since serving their first pint back in April of 2013.”

“Wicks’ brewpub houses a beautiful 7 bbl copper brew house, which is visible from the open floor taproom and restaurant. Visitors will often see their brewers at work creating the next batch of great craft beer.

One of the largest brewpubs in the Inland Empire, Wicks Brewing features 25 draft selections, seltzers, a great rotating cider list and even wine!”

Always community focused Wicks Brewing is participating in the first national StacheStong benefit (featuring 200 craft breweries in some 30 states.) This month of May campaign is raising vitally needed funds and much needed awareness for brain cancer research during national Brain Tumor Awareness Month. Participating #BrewStacheStrong breweries are raising money through sales of their limited-edition S.M.A.S.H. for STACHE. This SMaSH (single malt and single hop) beer has been uniquely crafted by each participating brewery.

For #BrewStacheStrong Wicks has brewed the S.M.A.S.H. Pilsner with Loral Hops and Pilsner Malt. It’s available on tap through the month of May at the Wicks BrewPub.

StacheStrong is a 501(c)3 non-profit devoted to raising funds and awareness for brain cancer research. Defeating brain cancer and improving the quality of patients’ lives is our daily focus. Our organization has become a beacon of hope for countless individuals and families afflicted by this disease and we serve as an ardent advocate for all those impacted by brain cancer.”

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 very survival of restaurants during the initial, highly fluid stages of the hoped-for recovery which remains a genuine concern. Restaurants in Southern California are finally again allowed to operate for outside/patio dining and inside dining at reduced capacities with all the requisite COVID 19 safety precautions.

Shifting the conversation back to food and the hospitality business we’ll also ask Chef Andrew about the increasing practice of full-service restaurants adding a partial or full gratuity to the guest’s check in advance of the payment regardless of the number of guests dining. We’ve observed an extra 4 per cent being added on as a contribution to staff health premiums as well as a full 16 per cent gratuity (pre-tax.)

Remember the juicy and delicious Community Burger (more than a mouthful) is available at all Southern California locations of Slapfish. The worthy burger is free with any donation to 86 Restaurant Struggle.” 100 per cent of that money goes to benefit struggling restaurant workers.

Podcasts

Segment One: Show Preview with Executive Producer & Co-Host Andy Harris
Segment Two: Chef Isaac and Chancey Gamboa, Gourmando & Prospect Gourmand, Beverly Hills Part One
Segment Three: Chef Isaac and Chancey Gamboa, Gourmando & Prospect Gourmand, Beverly Hills Part Two
Segment Four: Brandon Weimer, Founder, Brandini Toffee, Palm Springs Part One
Segment Five: Brandon Weimer, Founder, Brandini Toffee, Palm Springs Part Two
Segment Six: Ryan Wicks, Wicks Brewing Co., Riverside Part One
Segment Seven: Ryan Wicks, Wicks Brewing Co., Riverside Part Two
Segment Eight: Co-Host Chef Andrew Gruel of the Slapfish Restaurant Group with “Ask the Chef”