Show 372, May 9, 2020: Tom Kelley, Certified Cicerone and VP of Sales & Hospitality, El Segundo Brewing Co.

Thomas Kelley of El Segundo Brewing and ESBC Slice and PintCertified Cicerone and raconteur Tom Kelley is the Vice President of Sales and Hospitality for the El Segundo Brewing Co. He misses being in the tasting room and at the nearby ESBC Slice & Pint restaurant engaging with guests and discussing the joys of craft beer. Tom has creatively initiated a fun, virtual Happy Hour on Wednesday nights under the banner of Lonely Hearts Pub with special guests. “Gratuities” are politely suggested for Restaurants Care, part of the CRA Foundation.

Greg Bechtel will be joining Tom for the next iteration of the Lonely Hearts Pub – Cicerone style on Wednesday evening, May 13th from 6 to 8:00 p.m.

“Greg was El Segundo’s first official sales rep that I hired, and for a time we were an all Cicerone Certified sales staff. We had the awesome experience of studying for our Advanced Cicerone exams together, and we hope to bring you some beer knowledge.”

“Greg will be selecting a few beers for me, and I for Greg. We will take turns doing a blind tasting of each trying to call out the style in under 3 minutes. Call out the brand and you get extra credit!”

“After that, who knows where the conversation and the drinks may lead us. Though I know Greg has been known to throw a cocktail or two together…”

“Looking forward to sharing some more beers with you all!” – Tom Kelley

Tom Kelley politely taps the keg for us on the details of Lonely Hearts Pub at El Segundo Brewing Co.

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Show 370, April 25, 2020: Show Preview with Executive Producer & Co-Host Andy Harris

It’s a time of great concern for all of us and our “SoCal Restaurant Show” mission, until the Covid-19 crisis is fully abated, is to provide reliable and genuinely useful information on how the restaurant business is coping with the rapidly evolving events. With an emphasis on the health, safety and well-being of our listeners we’ll be detailing what the range of services restaurants can now provide to their guests. Creativity and adaptability are at the forefront. We’re keeping it upbeat…

Chefs and restaurateurs are the most generous people I know. In times of need they are always the very first in generously giving back and meaningfully supporting their communities. Truly remarkable…Right now restaurants urgently need our support to stay afloat. Kindly keep this in mind and please do what you possibly can to support a community-focused, local restaurant….

As always, we greatly appreciate you being a part of our loyal listening audience. Truly couldn’t do it without the encouragement of the foodie community.

“While the California Restaurant Association Foundation has been around for more than three decades, the inspiration for Restaurants Care came just a few years ago in 2015. Jose, a cook in Sacramento, was struck in a hit and run on his way home after a late-night shift. He suffered a broken back, amongst other life-threatening injuries.

The restaurant community came together and raised money to support Jose while he recovered. At that moment, The CRA Foundation knew that something bigger had to happen. Restaurants Care was created to take care of the most vulnerable in our industry.” Such is the case during the ongoing COVID-19 crisis. We’ll get all the details from Alycia Harshfield, Executive Director of the CRA Foundation.

Philippe’s (Philippe The Original) in Downtown Los Angeles has reopened for takeout and delivery with French Dips, sides and desserts, as well as beer and wine, available to go. Guests can now call the restaurant or order online via ChowNow to place an order for pickup. Delivery options are available from Postmates. Manager & Partner Andrew Binder provides all the juicy details.

The Pantry at Sapphire, Cellar. Craft. Cook, located at 1200 South Coast Highway in Laguna Beach, reopened Wednesday, April 1 for daily takeout service from 7 a.m. – 8 p.m. during the COVID-19 crisis.

Guests may call ahead (949.339.3027) to order breakfast, lunch or dinner and pick-up at The Pantry’s front door entrance where polite social distancing is observed. Food prices range from $7 – $15. Restaurateur Russ Bendel assumed ownership of the landmark property in March from Sapphire’s founder-proprietor, chef, Azmin Ghahreman, CEO of Sapphire Culinary Group. Restaurateur Russ Bendel is our guest.

Back in February, the Clink Different – Experience the Wines of Europe evening was hosted at The NoMad Hotel in Downtown Los Angeles. It was a walk-around tasting for wine and lifestyle journalists with four flights of unusual wines from Bordeaux and Wines of Germany followed by a multi-course wine paired dinner. The European wines featured were hand-selected by Ryan Bailey, the accomplished Wine Director for NoMad Los Angeles. Sommelier Ryan artfully pulls the cork on Clink Different for us.

El Cholo is L.A.’s very first surviving Mexican restaurant. Since opening its doors in 1923, El Cholo has operated as a family-owned business and today, the restaurants are run by Ron Salisbury, grandson of the founders. The legacy at El Cholo lies in its commitment to quality ingredients, long family history, loyal employees (some with the restaurants nearly 40 years) and their devoted and loyal clientele. Through prohibition, the L.A. Riots, true Hollywood glamour and into the 2000’s, El Cholo continues to bring back fond memories for their guests and create new ones.” Family patriarch Ron Salisbury (with 66 years of hands-on Hospitality Business experience) is our guest.

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 updating us on the impact of the Covid-19 crisis in the hospitality field and what we, as diners, can do to support the very survival of restaurants. Take-out/delivery when you can surely helps…Of course, the safety of restaurant employees and guests comes first. Also some genuinely useful tips for cooking at home. Herbs add a lot of flavor to home cooking. We’ll “Ask the Chef.”

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

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Show 370, April 25, 2020: Alycia Harshfield, Executive Director, The CRA Foundation, for Restaurants Care

Alycia Harshfield of the California Restaaurant Association“While The California Restaurant Association Foundation has been around for more than three decades, the inspiration for Restaurants Care came just a few years ago in 2015. Jose, a cook in Sacramento, was struck in a hit and run on his way home after a late-night shift. He suffered a broken back, amongst other life-threatening injuries. The doctors at UC Davis Medical Center didn’t expect him to live.”

“The restaurant community came together and raised money to support Jose while he recovered. At that moment, The CRA Foundation knew that something bigger had to happen. Restaurants Care was created to take care of the most vulnerable in the hospitality industry in California.”

“At present, due to The Foundation’s current resources, Restaurants Care grants are focused on restaurant workers who are diagnosed with coronavirus or those who have been quarantined with a Doctor’s note.”

We’ll get all the details from Alycia Harshfield, Executive Director of the CRA Foundation.

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April 25: Restaurants Care, Philippe The Original, Russ Bendel, Clink Different, Ron Salisbury

Podcasts

Segment One: Show Preview with Executive Producer & Co-Host Andy Harris
Segment Two: Alycia Harshfield, Executive Director, The CRA Foundation, for Restaurants Care
Segment Three: Manager & Partner Andrew Binder, Philippe The Original
Segment Four: Restaurateur Russ Bendel – Sapphire, Cellar. Craft. Cook in Laguna Beach Part One
Segment Five: Restaurateur Russ Bendel – Sapphire, Cellar. Craft. Cook in Laguna Beach Part Two
Segment Six: Sommelier Ryan Bailey, Wine Director, NoMad Los Angeles on “Clink Different”
Segment Seven: Restaurateur Ron Salisbury – El Cholo Family of Restaurants
Segment Eight: Chef Andrew Gruel of the Slapfish Restaurant Group with “Ask the Chef”

It’s a time of great concern for all of us and our “SoCal Restaurant Show” mission, until the Covid-19 crisis is fully abated, is to provide reliable and genuinely useful information on how the restaurant business is coping with the rapidly evolving events. With an emphasis on the health, safety and well-being of our listeners we’ll be detailing what the range of services restaurants can now provide to their guests. Creativity and adaptability are at the forefront. We’re doing our level best to keep it upbeat…

Chefs and restaurateurs are honestly the most generous people I know. In times of need they are always the very first in generously giving back and meaningfully supporting their communities. Truly remarkable…Right now restaurants urgently need our support to stay afloat. Kindly keep this in mind and please do what you possibly can to support a community-focused, local restaurant….

As always, we greatly appreciate you being a part of our loyal listening audience. Truly couldn’t do it without the encouragement of the foodie community.

“While the California Restaurant Association Foundation has been around for more than three decades, the inspiration for Restaurants Care came just a few years ago in 2015. Jose, a cook in Sacramento, was struck in a hit and run on his way home after a late-night shift. He suffered a broken back, amongst other life-threatening injuries. The restaurant community came together and raised money to support Jose while he recovered. At that moment, The CRA Foundation knew that something bigger had to happen. Restaurants Care was created to take care of the most vulnerable in our industry. Such is the case during the ongoing COVID-19 crisis. We’ll get all the details from Alycia Harshfield, Executive Director of the CRA Foundation.

Philippe’s (Philippe The Original) in Downtown Los Angeles has reopened for takeout and delivery with French Dips, sides and desserts, as well as beer and wine, available to go. Guests can now call the restaurant or order online via ChowNow to place an order for pickup. Delivery options are available from Postmates. Manager & Partner Andrew Binder provides all the juicy details.

The Pantry at Sapphire, Cellar. Craft. Cook, located at 1200 South Coast Highway in Laguna Beach, reopened Wednesday, April 1 for daily takeout service from 7 a.m. – 3 p.m. during the COVID-19 crisis. Guests may call ahead (949.339.3027) to order breakfast or lunch and pick-up at The Pantry’s front door entrance where polite social distancing is observed. Food prices range from $7 – $15. Restaurateur Russ Bendel assumed ownership of the landmark property in March from Sapphire’s founder-proprietor, chef, Azmin Ghahreman, CEO of Sapphire Culinary Group. Restaurateur Russ Bendel is our guest.

Back in February, the Clink Different – Experience the Wines of Europe evening was hosted at The NoMad Hotel in Downtown Los Angeles. It was a walk-around tasting for wine and lifestyle journalists with four flights of unusual wines Bordeaux and Wines of Germany followed by a multi-course wine paired dinner. The European wines featured were hand-selected by Ryan Bailey, the accomplished Wine Director for NoMad Los Angeles. Sommelier Ryan artfully pulls the cork on Clink Different for us.

“El Cholo is L.A.’s very first surviving Mexican restaurant. Since first opening its doors in 1923, El Cholo has operated as a family-owned business and today, the restaurants are run by Ron Salisbury, grandson of the founders. The legacy at El Cholo lies in its commitment to quality ingredients, long family history, loyal employees (some with the restaurants nearly 40 years) and their devoted and loyal clientele. Through prohibition, the L.A. Riots, true Hollywood glamour and into the 2000’s, El Cholo continues to bring back fond memories for their guests and create new ones.” Family patriarch Ron Salisbury (with 66 years of hands-on Hospitality Business experience) is our guest.

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 updating us on the impact of the Covid-19 crisis in the hospitality field and what we, as diners, can do to support the very survival of restaurants. Take-out/delivery when you can surely helps…Of course, the safety of restaurant employees and guests comes first. Also some genuinely useful tips for cooking at home. We’ll “Ask the Chef.”

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

Alycia Harshfield of the California Restaaurant Association“While The California Restaurant Association Foundation has been around for more than three decades, the inspiration for Restaurants Care came just a few years ago in 2015. Jose, a cook in Sacramento, was struck in a hit and run on his way home after a late-night shift. He suffered a broken back, amongst other life-threatening injuries. The doctors at UC Davis Medical Center didn’t expect him to live.”

“The restaurant community came together and raised money to support Jose while he recovered. At that moment, The CRA Foundation knew that something bigger had to happen. Restaurants Care was created to take care of the most vulnerable in the hospitality industry in California.”

“At present, due to The Foundation’s current resources, Restaurants Care grants are focused on restaurant workers who are diagnosed with coronavirus or those who have been quarantined with a Doctor’s note.”

We’ll get all the details from Alycia Harshfield, Executive Director of the CRA Foundation.

Andrew Binder of Phillipe's the OriginalPhilippe’s (Philippe The Original) in Downtown Los Angeles has reopened for takeout and delivery with French Dips, sides and desserts, as well as beer and wine, available to go. Guests can now call the restaurant or order online via ChowNow to place an order for pickup. Delivery options are available from Postmates.”

“Walk-in takeout orders can also be placed. Patrons can wait for their orders in the parking lot where safe social distancing practices are politely enforced.”

“All six of Philippe’s French Dips are on the takeout and delivery menus available from 11 a.m. to 7 p.m. daily. That includes Beef, Pork, Lamb, Turkey, Pastrami or Ham on a freshly baked French Roll single-dipped, double-dipped or wet with au jus. Swiss, American, Jack, Bleu or Cheddar cheese can be added.”

“Available sides on the limited menu include, Potato and Macaroni Salad, Coleslaw, Pickled Eggs, Beets, Stew, Chili, salad and a variety of desserts from brownies to cheesecake.”

“No breakfast will be available until the restaurant resumes dine-in service after the statewide orders due to the COVID-19 outbreak end or are lifted.”

Manager & Partner Andrew Binder provides all the juicy details. Andrew represents the 4th generation of proud Binder Family ownership.

Russ Bendel of Ironwood, Olea and VIneThe Pantry at Sapphire, Cellar. Craft. Cook, located at 1200 South Coast Highway in Laguna Beach, reopened Wednesday, April 1 for daily takeout service from 7 a.m. – 8 p.m. during the COVID-19 crisis.

Guests may call ahead (949.339.3027) to order breakfast or lunch and pick-up at The Pantry’s front door entrance where social distancing is observed. Food prices range from $7 – $15.

Two breakfast favorites, with vegetarian options, as well as house-made pastries and coffee beverages are available. Lunch offerings include an entrée garden herb salad, Wagyu beef burger and a Jidori confit chicken sandwich, both come with hand-cut herb fries. Beverage selections are fresh brewed iced tea, bottled water, soft drinks, bottled beer and craft cocktails packaged in Mason jars for $10.

Think Breakfast Sandwich with house-made sausage, applewood bacon, cage-free egg, smoked gouda, cracked pepper aioli on a toasted challah bun or Jidori Chicken Confit Sandwich with house pickles, garlic dill aioli, on a potato roll with hand-cut herb fries.

Restaurateur Russ Bendel assumed ownership of the landmark property in March from Sapphire’s founder-proprietor, chef, Azmin Ghahreman, CEO of Sapphire Culinary Group. Bendel, with chef-partner Jared Cook, operate Vine in San Clemente, Ironwood in Laguna Hills and Olea in Newport Beach.

Restaurateur Russ Bendel is our guest.

Ryan Bailey of the NoMad HotelBack in February, the Clink Different – Experience the Wines of Europe evening was hosted at The NoMad Hotel in Downtown Los Angeles. It was a walk-around tasting for wine and lifestyle journalists with four flights of unusual wines Bordeaux and Wines of Germany followed by a multi-course wine paired dinner. The European wines were hand-selected by Ryan Bailey, the accomplished Wine Director for NoMad Los Angeles.

Ryan Bailey, a Sonoma County transplant, started his hospitality career while in high school at one of Sonoma’s best restaurants, The General’s Daughter. In 2013 Ryan joined the team at NoMad in New York City, and quickly advanced to the position of Head Sommelier. Ryan now leads the Los Angeles wine team as Wine Director and curates NoMad’s expansive wine and beer program.

Sommelier Ryan artfully pulls the cork on Clink Different for us.

Ron SalisburyEl Cholo is L.A.’s very first surviving Mexican restaurant. Since first opening its doors in 1923, El Cholo has operated as a family-owned business and today, the restaurants are run by Ron Salisbury, grandson of the founders. The legacy at El Cholo lies in its commitment to quality ingredients, long family history, loyal employees (some with us nearly 40 years) and their devoted and loyal clientele. Through prohibition, the L.A. Riots, true Hollywood glamour and into the 2000’s, El Cholo continues to bring back memories for their guests and create new ones.”

Also part of the El Cholo Family of restaurants is The Cannery Seafood of the Pacific and Louie’s By The Bay both in Newport Beach.

Family patriarch Ron Salisbury (with 66 years of hands-on Hospitality Business experience) is our guest.

Andrew Gruel of the Slapfish Restaurant Group at the AM830 KLAA StudiosOur 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 updating us on the impact of the Covid-19 crisis in the hospitality field and what we, as diners, can do to support the very survival of restaurants. Take-out/delivery when you can surely helps…Of course, the safety of restaurant employees and guests comes first.

Chef Andrew also provides an extra helping of some timely cooking tips for preparing satisfying meals at home.

We’ll “Ask the Chef.”

Podcasts

Segment One: Show Preview with Executive Producer & Co-Host Andy Harris
Segment Two: Alycia Harshfield, Executive Director, The CRA Foundation, for Restaurants Care
Segment Three: Manager & Partner Andrew Binder, Philippe The Original
Segment Four: Restaurateur Russ Bendel – Sapphire, Cellar. Craft. Cook in Laguna Beach Part One
Segment Five: Restaurateur Russ Bendel – Sapphire, Cellar. Craft. Cook in Laguna Beach Part Two
Segment Six: Sommelier Ryan Bailey, Wine Director, NoMad Los Angeles on “Clink Different”
Segment Seven: Restaurateur Ron Salisbury – El Cholo Family of Restaurants
Segment Eight: Chef Andrew Gruel of the Slapfish Restaurant Group with “Ask the Chef”

Show 368, April 11, 2020: Chef Ryan Harvey of Bare Bones in San Diego

Ryan Harvey of Bare Bones Nutrition Company“Founded in 2013 by husband-and-wife duo of Chef Ryan and Katherine Harvey, Bare Bones is a San Diego-based nutrition company offering a full menu of protein-infused products including ready-to-use bone broth, collagen protein powder and instant bone broth beverage mixes. As the leading innovator in the bone broth space, the company has provided wellness seekers convenient, quality protein and collagen enriched products that deliver the essential nutrients and hydration for the body, with no added sugars.”

“Leading innovators, Bare Bones, continues to elevate the bone broth industry with the expansion of their line of Bone Broth Instant Beverage Mix with a new added flavor, Chicken. This new evolution in bone broth is designed for those who demand the highest quality nutrition with the best taste, and anytime convenience.”

“The Instant Beverage Mix starts the same way as the liquid broths: Simmering animal bones in water for 24-48 hours to extract the essential nutrients including collagen, protein and amino acids. The protein and collagen rich liquid is then dehydrated it into a water-soluble powder, creating a quick and easy mix with the same sippable, delicious, nutrient-dense bone broth in an easy-to-use instant beverage mix that delivers the protein and hydration your body needs with none of the sugar.”

“We turned to innovation, the heartbeat of any brand, and discovered a way to take bone broth, and dehydrate it – so we could still deliver the same benefits to consumers, but in a much more convenient and affordable package,” shared Ryan Harvey, Co-Founder of Bare Bones.

Chef Ryan and Bare Bones also generously supports the hospitality community. Currently Bare Bones is donating 100 per cent of their Website’s net proceeds to the Restaurants Care Fund of the California Restaurant Association Foundation. $6,000 raised so far with more funds to come !

Chef Ryan Harvey stirs the simmering bone broth kettle for us.

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