Show 404, December 19, 2020: Show Preview with Executive Producer & Co-Host Andy Harris

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

Glasspa in Dana Point celebrated its first year in business last week. “Having navigated a year unlike any other, Chef-Owner Rob Wilson now enters into his second year with renewed optimism as he introduces a reimagined Wednesday and Saturday afternoon seafood market while the ban on dine-in is in effect.” Pre-batched cocktails are also on the Glasspar Seafood Market menu.

The wines of Arizona and Arizona Wine Country are worth exploring. There are 3 primary growing areas in the state with diverse characteristics. Our guide is Jessica Dupuy, Writer, Certified Sommelier and Specialist of Wine & Spirits. Her latest book, The Wines of Southwest USA, is part of the Classic Wine Library. It covers the emerging wine regions in Texas, New Mexico, Arizona and Colorado. Joining her is Arizona winemaking pioneer, Kent Callaghan, Founder & Proprietor of Callaghan Vineyards.

Philly Jay’s Steaks (mobile kitchen) is treating greater Los Angeles to their eponymous City of Brotherly Love classic with the help of the illustrious Chef Jason McClain, previously the long-time executive chef of Jonathan Club. Chef Jason’s culinary credits include a litany of seriously impressive, highly rated restaurants across the country. Now, he’s directing his myriad of skills towards perfecting the Philly, elevating the down-home fare to the status of gourmet. The menu sports classic Phillies, of course, (and more) and you really can’t go wrong with that perennially popular mashup of cheese, fried onion, and paper-thin slices of steak. gracing the menu. Philly Jay’s Steak caters, too.” We’re talking authentic Philly Cheese Steaks with quality ingredients with Chef Jason McClain.

One of our most reliable sources of accurate restaurant news in fabulous Las Vegas is Al Mancini, who is a staff writer for The Las Vegas Review- Journal covering food, restaurants and other aspects of entertainment. Al has been working the Vegas food scene for 19 years. He was one of the creators of the popular, and widely referenced, Eating Las Vegas restaurant guidebook series. Al joins us with his quarterly update on the Las Vegas dining scene. He’ll give us an insider’s overview on how Las Vegas restaurants are creatively coping with all the severe COVID 19 restrictions. Al also comments on popular Vegas chef Mike Minor’s (known for ethereal barbecue, too) departure from Border Grill Las Vegas after a lengthy tenure with a pending move to San Diego.

“Back in 2010, brothers Yong and Ted Kim started crafting Korean-inspired sausages in their kitchen and Seoul Sausage Co. was born. Their two signature sausages — the Kalbi and the Sweet & Spicy — quickly began to pick up buzz at the farmers markets, wineries, and parties where they popped up, so the Kims decided to quit their advertising jobs, officially launch Seoul Sausage Company, and audition for Food Network’s “Great Food Truck Race,” Season 3 on a lark. And lo and behold, against incredible odds, they won! Since then, Seoul Sausage Co. (“Make Sausage Not War”) has really gone full-throttle in their embrace of Korean-American flavors.” COVID 19 required reinventing their business model. A very active and growing catering business was put on hold and their menu is now available nationwide for convenient delivery via Goldbelly, the curated online marketplace for premium regional and artisanal foods crafted by local purveyors throughout the Country. Yong and Ted Kim take a break from grilling the Kalbi sausages to join us.

““Top Ten Pastry Chef in America” Zac Young (Bravo’s “Top Chef: Desserts,” inaugural season) wants it all… especially when it comes to sweets. In 2015, he created his interpretation of the instantly viral PieCaken, an epic 4-in-1 dessert composed of a Pecan Pie, Pumpkin Pie, Spice Cake, and Apple Pie all layered together with cinnamon buttercream. Instagram pastry fans of morning show hosts like Kelly Ripa went wild. The dessert wonder was such a hit that the City of New York had a pumpkin puree shortage due to production. Four years later, he struck gold… again! The limited-edition Christmas PieCaken by Chef Zac Young was created. A holiday spectacular brought 4 holiday bestsellers (Pecan Pie, Eggnog Cheesecake, Red Velvet Cake, and Cherry Pie) together, making all our sweet dreams come true. It’s a 6-pound flavor bomb that makes for a show-stopper on literally any holiday table.” It can be easily shipped nationwide via Goldbelly. Chef Zac Young joins us with whisk in hand.

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 regularly 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 which is a genuine (and growing) concern. New (controversial) restrictions for restaurants are now in place for Southern California for the balance of the year (and possibly longer) as we’re in the all-important Holiday dining season. Chef Andrew reports on the initial push for the grass-roots, “86 Struggle” campaign to directly benefit local, out-of-work and struggling restaurant workers. (This is outside of Slapfish employees.) It all starts with the overstuffed Community Burger. 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!

Play

Show 404, December 19, 2020: Executive Chef & Proprietor Rob Wilson, Glasspar, Dana Point

Rob Wiilson of GlassparGlasspar in Dana Point celebrated its first year in business last week. “Having navigated a year unlike any other, Chef-Owner Rob Wilson now enters into his second year with renewed optimism as he has launched a reimagined Wednesday and Saturday afternoon seafood market from Noon to 4:00 p.m. while the ban on dine-in remains in effect.”

Pre-batched Holiday cocktails are also on the Glasspar Seafood Market menu. Bottles of wine from Glasspar’s cellar are available with a 30 per cent discount from the list pricing.

Guests have the opportunity to buy the freshest seafood at better-than-supermarket prices. Available seafood includes Alaskan King Crab Legs, Local Swordfish, Ahi Tuna, Oysters, Salmon, Scallops and more.

As an added treat Glasspar’s pastry chef, Jasmine Bishop, bakes special sweet treats for each seafood market day. (The proceeds benefit Chef Jasmine, a wonderful gesture.)

“Glasspar (in normal times) is a classic American seafood hall – redefined. Executive Chef and Owner Rob Wilson presents a menu that is thoughtfully sourced, respectfully prepared, and creatively presented.  Glasspar is the best of both coasts, delivering a true East Coast-style seafood dining hall brought to the West coast and given an elevated fresh California artisanal feel.”

Play

December 19: Glasspar, Jessica Dupuy, Callaghan Vineyards, Philly Jay’s Steaks, Al Mancini, Seoul Sausage, Zac Young

Podcasts

Segment One: Show Preview with Executive Producer & Co-Host Andy Harris
Segment Two: Executive Chef & Proprietor Rob Wilson, Glasspar, Dana Point
Segment Three: Jessica Dupuy, Certified Sommelier & Kent Callaghan, Founder and Proprietor of Callaghan Vineyards in Arizona
Segment Four: Chef Jason McClain, Philly Jay’s Steaks (mobile kitchen)
Segment Five: Al Mancini, Food Staff Writer, Las Vegas Review-Journal
Segment Six: Yong and Ted Kim, Founders, Seoul Sausage Co.
Segment Seven: Pastry Chef Zac Young of PieCaken by Chef Zac Young
Segment Eight: Co-Host Chef Andrew Gruel of the Slapfish Restaurant Group with “Ask the Chef”

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

Glasspar in Dana Point celebrated its first year in business last week. Having navigated a year unlike any other, Chef-Owner Rob Wilson now enters into his second year with renewed optimism as he introduces a reimagined Wednesday and Saturday afternoon seafood market while the ban on dine-in is in effect. Pre-batched cocktails are also on the Glasspar Seafood Market menu.

The wines of Arizona and Arizona Wine Country are worth exploring. There are 3 primary growing areas in the state with diverse characteristics. Our guide is Jessica Dupuy, Writer, Certified Sommelier and Specialist of Wine & Spirits. Her latest book, The Wines of Southwest USA, is part of the Classic Wine Library. It covers the emerging wine regions in Texas, New Mexico, Arizona and Colorado. Joining her is Arizona winemaking pioneer, Kent Callaghan, Founder & Proprietor of Callaghan Vineyards.

Philly Jay’s Steaks (mobile kitchen) is treating greater Los Angeles to their eponymous City of Brotherly Love classic with the help of the illustrious Chef Jason McClain, previously the long-time executive chef of Jonathan Club. Chef Jason’s culinary credits include a litany of seriously impressive, highly rated restaurants across the country. Now, he’s directing his myriad of skills towards perfecting the Philly, elevating the down-home fare to the status of gourmet. The menu sports classic Phillies, of course, (and more) and you really can’t go wrong with that perennially popular mashup of cheese, fried onion, and paper-thin slices of steak. gracing the menu. Philly Jay’s Steak caters, too.” We’re talking authentic Philly Cheese Steaks with Chef Jason McClain.

One of our most reliable sources of accurate restaurant news in fabulous Las Vegas is Al Mancini, who is a staff writer for The Las Vegas Review- Journal covering food, restaurants and other aspects of entertainment. Al has been working the Vegas food scene for 19 years. He was one of the creators of the popular, and widely referenced, Eating Las Vegas restaurant guidebook series. Al joins us with his quarterly update on the Las Vegas dining scene. He’ll give us an insider’s overview on how Las Vegas restaurants are coping with all the severe COVID 19 restrictions. Al will also remember visionary entrepreneur Tony Hsieh who is credited with reviving the (now vibrant) dining scene in Downtown Las Vegas.

“Back in 2010, brothers Yong and Ted Kim started crafting Korean-inspired sausages in their kitchen and Seoul Sausage Co. was born. Their two signature sausages — the Kalbi and the Sweet & Spicy — quickly began to pick up buzz at the farmers markets, wineries, and parties where they popped up, so the Kims decided to quit their advertising jobs, officially launch Seoul Sausage Company, and audition for Food Network’s “Great Food Truck Race,” Season 3 on a lark. And lo and behold, against incredible odds, they won! Since then, Seoul Sausage Co. has really gone full-throttle in their embrace of Korean-American flavors.” COVID 19 required reinventing their business model. A very active and growing catering business was put on hold and their menu is now available nationwide for convenient delivery via Goldbelly, the curated online marketplace for premium regional and artisanal foods crafted by local purveyors throughout the Country. Yong and Ted Kim take a break from grilling the Kalbi sausages to join us.

“Top Ten Pastry Chef in America” Zac Young (Bravo’s “Top Chef: Desserts,” inaugural season) wants it all… especially when it comes to sweets. In 2015, he created the instantly viral PieCaken, an epic 4-in-1 dessert composed of a Pecan Pie, Pumpkin Pie, Spice Cake, and Apple Pie all layered together with cinnamon buttercream. Instagram pastry fans of morning show hosts like Kelly Ripa went wild. The dessert wonder was such a hit that the City of New York had a pumpkin puree shortage due to production. Four years later, he struck gold… again! The limited-edition Christmas PieCaken by Chef Zac Young was created. A holiday spectacular brought 4 holiday bestsellers (Pecan Pie, Eggnog Cheesecake, Red Velvet Cake, and Cherry Pie) together, making all our sweet dreams come true. It’s a 6-pound flavor bomb that makes for a show-stopper on literally any holiday table. It can be easily shipped nationwide via Goldbelly. Chef Zac Young joins us with whisk in hand.

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 regularly 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 which is a genuine (and growing) concern. New (controversial) restrictions for restaurants are now in place for Southern California for the balance of the year (and possibly longer) as we begin the all-important Holiday dining season. Chef Andrew reports on the initial push for the grass-roots, “86 Struggle” campaign to benefit local out-of-work and struggling restaurant wooers. Our thoughts turn to festive Holiday entertaining at home. Chef Andrew to the rescue as he continues his series of genuinely useful Holiday cooking tips. 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!

Rob Wiilson of GlassparGlasspar in Dana Point celebrated its first year in business last week. Having navigated a year unlike any other, Chef-Owner Rob Wilson now enters into his second year with renewed optimism as he has launched a reimagined Wednesday and Saturday afternoon seafood market from Noon to 4:00 p.m. while the ban on dine-in remains in effect.

Pre-batched Holiday cocktails are also on the Glasspar Seafood Market menu. Bottles of wine from Glasspar’s cellar are available with a 30 per cent discount from the list pricing.

Guests have the opportunity to buy the freshest seafood at better-than-supermarket prices. Available seafood includes Alaskan King Crab Legs, Local Swordfish, Ahi Tuna, Oysters, Salmon, Scallops and more.

As an added treat Glasspar’s pastry chef, Jasmine Bishop, bakes special sweet treats for each seafood market day.

Glasspar (in normal times) is a classic American seafood hall – redefined. Executive Chef and Owner Rob Wilson presents a menu that is thoughtfully sourced, respectfully prepared, and creatively presented. Glasspar is the best of both coasts, delivering a true East Coast-style seafood dining hall brought to the West coast and given an elevated fresh California artisanal feel.

Sommelier Jessica DupuyThe wines of Arizona and Arizona Wine Country are worth exploring. There are 3 primary growing areas in the state with diverse characteristics.

Our able guide is Jessica Dupuy, Writer, Certified Sommelier and Specialist of Wine & Spirits. Her latest book, The Wines of Southwest USA, is part of the Classic Wine Library. It covers the emerging wine regions in Texas, New Mexico, Arizona and Colorado. Joining her is Arizona winemaking pioneer, Kent Callaghan, Founder & Proprietor of Callaghan Vineyards.

“Based in Austin, Texas, Jessica Dupuy is a wine, spirits, food, and travel writer, as well as a speaker and consultant. She is also a regular contributor for Texas Monthly magazine and Forbes.com. She’s a Certified Sommelier, a Certified Specialist of Wine and Spirits, and a Level 4 Diploma candidate for the Wine and Spirits Educational Trust.”

Kent Callaghan of Callaghan Vineyards“Founder and Owner Kent Callaghan (Callaghan Vineyards) and his parents (Harold and Karen) planted their Buena Suerte Vineyard in May/June of 1990. Their planting happened to coincide with a vicious heat wave, one consequence of which was that Sky Harbor Airport in Phoenix was shut down for a few days. Nobody had tested passenger jets at temperatures over 120F. But it was only 105F in Elgin…Needless to say; they lost a few (thousand) vines. This experience set the stage for what would become the Callaghan M.O. – replanting – always with an eye toward grape varieties and rootstocks better suited to their arid, windy, sun-bleached region.”

“Over many years, they have tossed out their original Bordeaux mindset and moved to one rooted in the Mediterranean. Spanish varieties, in particular, seem best suited to their site – Graciano, Mourvèdre, Grenache. They have found that one Bordeaux variety, Petit Verdot, provides a distinctive spicy/peppery/meaty blending component. As for white wine, they have only one estate at the moment – Lisa’s – a blend of Viognier, Marsanne, Roussanne, Malvasia Bianca, Clairette and Petit Manseng. The object is to produce an uncommonly nuanced white wine with great freshness and flavor “chew”. With all of their wines, the primary concerns are depth of flavor and complexity. Textural considerations are secondary and best addressed by appropriate cellaring and/or food pairing. Most of their time is spent working in the vineyard.”

Jason McClain of the Jonathan Club and Philly Jay's SteaksPhilly Jay’s Steaks (mobile kitchen) is treating Los Angeles to their eponymous City of Brotherly Love classic with the help of the illustrious Chef Jason McClain, previously the long-time executive chef of Jonathan Club. Chef Jason has worked in a litany of seriously impressive, highly rated restaurants across the country. Now, he’s directing his myriad of skills towards perfecting the Philly, elevating the down-home fare to the status of gourmet.”

“The menu sports classic Phillies, of course, and you really can’t go wrong with that perennially popular mashup of cheese, fried onion, and paper-thin slices of steak. However, that’s far from the only enticing concoction gracing the menu. You’ll also find a philly suited up with everything from fried peppers to provolone cheese to garnishes like oregano.” Philly Jay’s Steak caters, too.

We’re talking authentic Philly Cheese Steaks with Chef Jason McClain.

Al Mancini of the Las Vegas Review JournalOne of our most reliable sources of accurate restaurant news in fabulous Las Vegas is Al Mancini, who is a staff writer for The Las Vegas Review- Journal covering food, restaurants and other aspects of entertainment. Al has been working the Vegas food scene for 19 years. He was one of the creators of the popular, and widely referenced, Eating Las Vegas restaurant guidebook series.

Al joins us with his quarterly update on the Las Vegas dining scene. He’ll give us an insider’s overview on how Las Vegas restaurants are coping with all the COVID 19 restrictions. Additionally Al remembers visionary entrepreneur Tony Hsieh who is credited with reviving the (now vibrant) dining scene in Downtown Las Vegas.

Yong and Ted Kim of Seoul Sausage Company“Back in 2010, brothers Yong and Ted Kim started crafting Korean-inspired sausages in their kitchen and Seoul Sausage Co. was born. Their two signature sausages — the Kalbi and the Sweet & Spicy — quickly began to pick up buzz at the farmers markets, wineries, and parties where they popped up, so the Kims decided to quit their advertising jobs, officially launch Seoul Sausage Company, and audition for Food Network’s “Great Food Truck Race,” Season 3 on a lark. And lo and behold, against incredible odds, they won!”

“Since then, Seoul Sausage Co. has really gone full-throttle in their embrace of Korean-American flavors.” COVID 19 required reinventing their business model. A very active and growing catering business was put on hold and their menu is now available nationwide for convenient delivery via Goldbelly, the curated online marketplace for premium regional and artisanal foods crafted by local purveyors throughout the Country.

“From their signature sausages to kimchi fried rice balls and buckets of twice-fried boneless sweet & spicy Korean fried chicken, these goodies (available now exclusively via Goldbelly) are bursting with big, bold flavors that have taken the City of Angels (and soon nationwide) by storm.”

Pastry Chef Zac Young“New York City. November 2015. Pastry Chef Zac Young (Final Four of Bravo’s “Top Chef: Desserts,” inaugural season) is brainstorming Thanksgiving specials for his restaurant in midtown. The Executive Chef of the restaurant was super stoked about the Turducken special he was serving like it’s all he could talk about. Zac knew he had the last course, and the last word, he set out to make the Turducken of dessert. PieCaken. If for no other reason, to compete with and possibly make fun of the kitchen’s savory side.”

“Zac posted an in-progress shot on his Instagram, and the comments ranged from a lot of “OMG” to “my daughter just tried to lick this picture.” To “can I buy one?”. “Buy one? Buy a whole one?,” Zac thought “that’s silly, it’s just going to be served by the slice, as a Thanksgiving special.” Then his phone started ringing with friends calling in favors to get one, including Kelly Ripa breaking the news on her show the next morning. “Fine. Let’s sell it.””

The new Christmas PieCaken and the original OG PieCaken are available for nationwide shipping via Goldbelly.

“The spectacular Christmas PieCaken features four of the best-selling holiday products all in one – pecan pie, eggnog cheesecake and red velvet cake. It’s topped with sweet and tart cherry pie filling, all layered together with amaretto buttercream.”

Chef Zac joins us with whisk in hand.

Chef Andrew Gruel savoring a New Jersey style PizzaOur 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 regularly 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 which is a genuine (and growing) concern. New (controversial) restrictions for restaurants are now in place for Southern California for the balance of the year (and possibly longer) as we begin the all-important Holiday dining season.

Chef Andrew reports on the initial push for the grass-roots, “86 Struggle” campaign to benefit local out-of-work and struggling restaurant workers. It all starts with the Community Burger.

Our thoughts turn to festive Holiday entertaining at home. Chef Andrew to the rescue as he continues his series of genuinely useful Holiday cooking tips. We’ll “Ask the Chef.”

Podcasts

Segment One: Show Preview with Executive Producer & Co-Host Andy Harris
Segment Two: Executive Chef & Proprietor Rob Wilson, Glasspar, Dana Point
Segment Three: Jessica Dupuy, Certified Sommelier & Kent Callaghan, Founder and Proprietor of Callaghan Vineyards in Arizona
Segment Four: Chef Jason McClain, Philly Jay’s Steaks (mobile kitchen)
Segment Five: Al Mancini, Food Staff Writer, Las Vegas Review-Journal
Segment Six: Yong and Ted Kim, Founders, Seoul Sausage Co.
Segment Seven: Pastry Chef Zac Young of PieCaken by Chef Zac Young
Segment Eight: Co-Host Chef Andrew Gruel of the Slapfish Restaurant Group with “Ask the Chef”

Show 368, April 11, 2020: Show Preview with Executive Producer & Co-Host Andy Harris

It’s a troubling time 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…

Andy Harris and Andrew Gruel at Cabana 14 at the Cove at Pechanga Resort and CasinoAlso expect more helpful cooking tips from Chef Andrew Gruel because we’re all doing more meal prep at home. Chef Andrew is an incredible resource because he’s a real, working chef who cooks simply for his own family.

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.

Founded in 2013 by husband-and-wife duo of Chef Ryan and Katherine HarveyBare 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.” Chef Ryan Harvey stirs the simmering bone broth kettle for us.

“As executive chef and proprietor of the newly launched Glasspar in Dana Point, Rob Wilson draws upon decades of elite culinary and operational experience and childhood inspiration to present Glasspar’s menu of thoughtfully sourced, respectfully prepared, and creatively presented American seafood.” With dine-in off the menu during the ongoing health crisis Chef Rob has shifted his operation to create the Glasspar Seafood Market providing hard-to-find fresh seafood at better than supermarket pricing on Wednesday and Saturday afternoons. We’ll reel Chef Rob is to provide the details.

If you’re in the gourmet specialty food business Las Vegas is the land of opportunity in normal times. There are multiple high-end, fine-dining restaurants located on The Strip as well as in the affluent suburbs of Summerlin and Henderson. A great local success story is Chef Michael Stamm of MGP Specialty Food. “Specialty Products for the Gourmand.” He brings out the foie gras just for us and explains how he is navigating this unheard of time where Las Vegas is essentially closed for visitors.

Pascal Olhats is the well-respected Dean of French chefs in Orange County. Last year he made the decision to focus his efforts on Café Jardin at Sherman Library and Gardens in Corona del Mar. His new restaurant chef there is Jessica Roy (ex-Current at Renaissance Newport Beach Hotel..) Pascal Catering is now based at Sherman Gardens, too. Chefs Pascal and Jessica Roy join us to explain the details of Café Jardin’s Gourmet Stand at Sherman Gardens operating during the current health crisis.

Last year the Pasta Shop Ristorante and Art Gallery celebrated its 30th Anniversary. Over the years two generations of the Alenik Family have brought fresh pasta and creative Italian cuisine to the Las Vegas valley. “Inspired by their late chef/founder David Alenik’s experiences as personal chef to Frank Sinatra and Steve Wynn, the family-owned restaurant and artisanal pasta makers use the best quality, local and imported ingredients throughout, including Vegan specialties. Pasta Shop also supplies fresh pasta to many of the most popular restaurants on the famed Las Vegas Strip!” Chef David’s widow, Ann, and daughter, Bianca, join us to roll out the pasta…

The newly opened Khan Saab Desi Craft Kitchen in Downtown Fullerton is a 100% Halal restaurant featuring high-end Desi cuisine paired alongside alcohol-free crafted mocktails from the award-winning Chef Imran Ali Mookhi. Built on the mission to highlight global cuisine in an elevated and elegant way, Khan Saab’s menu offers bold entrees made with fresh, locally-sourced ingredients. Chef Ali is with all providing all the specifics.

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 tips for Easter 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!

Play

Show 368, April 11, 2020: Executive Chef & Proprietor Rob Wilson, Glasspar, Dana Point

Rob Wiilson of Glasspar“As executive chef and proprietor of the newly launched Glasspar in Dana Point, Rob Wilson draws upon decades of elite culinary and operational experience and childhood inspiration to present Glasspar’s menu of thoughtfully sourced, respectfully prepared, and creatively presented American seafood.” With dine-in not allowed during the ongoing health crisis Chef Rob has shifted his operation to create the Glasspar Seafood Market providing hard-to-find fresh seafood at better than supermarket pricing on Wednesday (2 to 6:00 p.m.) and Saturday afternoons (Noon to 4:00 p.m.)

For the duration Glasspar has artfully converted into a fresh seafood market. The restaurant, which originally ceased operations all together after the state-mandated dine-in closure, has now morphed its raw bar into a fresh seafood market.

“We saw an opportunity to meet a need in our community,” comments Chef Rob Wilson. “Supermarkets are barren, but we have access to fresh-caught, high-quality seafood from our partners at Superior Seafood and our raw bar is equipped to safely store and display it all. We’re in the business of feeding people and we’re happy to do our part by providing the community with the fresh seafood they can’t find at the market at better-than-supermarket prices.”

Guests are encouraged to place special seafood orders in advance by calling the restaurant at 949.240.6243.

In addition to fresh-caught seafood, the restaurant is selling bottles of wine from its cellar at a discount. Allowed by the temporarily relaxed ABC regulations, Glasspar is offering a selection of its signature pre-batched cocktails packaged in sealed containers to-go for at-home enjoyment.

We’ll reel Chef Rob is to provide the details.

Play

April 11: Bare Bones Broth, Glasspar, MGP Specialty Food, Café Jardin, Pasta Shop Ristorante and Art Gallery, Khan Saab Desi Craft Kitchen

Podcasts

Segment One: Show Preview with Executive Producer & Co-Host Andy Harris
Segment Two: Chef Ryan Harvey of Bare Bones in San Diego
Segment Three: Executive Chef & Proprietor Rob Wilson, Glasspar, Dana Point
Segment Four: Chef Michael Stamm, MGP Specialty Food and Cured & Whey, Las Vegas
Segment Five: Chefs Pascal Olhats and Jessica Roy, Café Jardin at Sherman Gardens, Corona del Mar
Segment Six: Pasta Shop Ristorante and Art Gallery, Henderson, Nevada
Segment Seven: Chef / Proprietor Ali Mookhi of Khan Saab Desi Craft Kitchen, Fullerton
Segment Eight: Chef Andrew Gruel of the Slapfish Restaurant Group with “Ask the Chef”

It’s a troubling time 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…

Andy Harris and Andrew Gruel at Cabana 14 at the Cove at Pechanga Resort and CasinoAlso expect more helpful cooking tips from Chef Andrew Gruel because we’re all doing more meal prep at home. Chef Andrew is an incredible resource because he’s a real, working chef who cooks simply for his own family.

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.

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

“As executive chef and proprietor of the newly launched Glasspar in Dana Point, Rob Wilson draws upon decades of elite culinary and operational experience and childhood inspiration to present Glasspar’s menu of thoughtfully sourced, respectfully prepared, and creatively presented American seafood.” With dine-in not allowed during the ongoing health crisis Chef Rob has shifted his operation to create the Glasspar Seafood Market providing hard-to-find fresh seafood at better than supermarket pricing on Wednesday and Saturday afternoons. We’ll reel Chef Rob is to provide the details.

If you’re in the gourmet specialty food business Las Vegas is the land of opportunity in normal times. There are multiple high-end, fine-dining restaurants located on The Strip as well as in the affluent suburbs of Summerlin and Henderson. A great local success story is Chef Michael Stamm of MGP Specialty Food. “Specialty Products for the Gourmand.” He brings out the foie gras just for us and explains how he is navigating this unheard of time where Las Vegas is essentially closed for visitors.

Pascal Olhats is the well-respected Dean of French chefs in Orange County. Last year he made the decision to focus his efforts on Café Jardin at Sherman Library and Gardens in Corona del Mar. His new restaurant chef there is Jessica Roy (ex-Current at Renaissance Newport Beach Hotel.) Pascal Catering is now based at Sherman Gardens, too. Chefs Pascal and Jessica Roy join us to explain the details of Café Jardin’s Gourmet Stand at Sherman Gardens operating during the current health crisis.

Last year the Pasta Shop Ristorante and Art Gallery celebrated its 30th Anniversary. Over the years two generations of the Alenik Family have brought fresh pasta and creative Italian cuisine to the Las Vegas valley. Inspired by their late chef/founder David Alenik’s experiences as personal chef to Frank Sinatra and Steve Wynn, the family-owned restaurant and artisanal pasta makers use the best quality, local and imported ingredients throughout, including Vegan specialties. Pasta Shop also supplies fresh pasta to many of the most popular restaurants on the famed Las Vegas Strip! Chef David’s widow, Ann, and daughter, Bianca, join us to roll out the pasta…

The newly opened Khan Saab Desi Craft Kitchen in Downtown Fullerton is a 100% Halal restaurant featuring high-end Desi cuisine paired alongside alcohol-free crafted mocktails from the award-winning Chef Imran Ali Mookhi. Built on the mission to highlight global cuisine in an elevated and elegant way, Khan Saab’s menu offers bold entrees made with fresh, locally-sourced ingredients. Chef Ali is with all providing all the specifics.

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 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!

Ryan Harvey of Bare Bones Nutrition CompanyFounded 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 Harvey stirs the simmering bone broth kettle for us.

Rob Wiilson of Glasspar“As executive chef and proprietor of the newly launched Glasspar in Dana Point, Rob Wilson draws upon decades of elite culinary and operational experience and childhood inspiration to present Glasspar’s menu of thoughtfully sourced, respectfully prepared, and creatively presented American seafood.” With dine-in not allowed during the ongoing health crisis Chef Rob has shifted his operation to create the Glasspar Seafood Market providing hard-to-find fresh seafood at better than supermarket pricing on Wednesday (2 to 6:00 p.m.) and Saturday afternoons (Noon to 4:00 p.m.)

For the duration Glasspar has artfully converted into a fresh seafood market. The restaurant, which originally ceased operations all together after the state-mandated dine-in closure, has now morphed its raw bar into a fresh seafood market.

“We saw an opportunity to meet a need in our community,” comments Chef Rob Wilson. “Supermarkets are barren, but we have access to fresh-caught, high-quality seafood from our partners at Superior Seafood and our raw bar is equipped to safely store and display it all. We’re in the business of feeding people and we’re happy to do our part by providing the community with the fresh seafood they can’t find at the market at better-than-supermarket prices.”

Guests are encouraged to place special seafood orders in advance by calling the restaurant at 949.240.6243.

In addition to fresh-caught seafood, the restaurant is selling bottles of wine from its cellar at a discount. Allowed by the temporarily relaxed ABC regulations, Glasspar is offering a selection of its signature pre-batched cocktails packaged in sealed containers to-go for at-home enjoyment.

We’ll reel Chef Rob is to provide the details.

Michael Stamm of MGP Specialty FoodIf you’re in the gourmet specialty food business Las Vegas is the land of opportunity in normal times. There are multiple high-end, fine-dining restaurants located on The Strip as well as in the affluent suburbs of Summerlin and Henderson. Downtown Las Vegas has been enjoying an independent dining revival, too. A great local success story for 21 years is Chef Michael Stamm of MGP Specialty Food. “Specialty Products for the Gourmand.”

His gourmet specialty food retail operation for the public is Cured & Whey. They offer one of the most impressive cheese and charcuterie board selections available in Las Vegas. During the health crisis all soft and hard cheeses are being sold at deep discounts. Cured & Whey also stocks the essential pantry items. Curbside pickup is available.

“It takes a lot of care and integrity to procure just the right products and deliver above and beyond what our customers need and want,” said Chef Michael. Chef Michael’s philosophy is indeed a reflection of his commitment to quality and the extraordinaire.  He shares his manufacturers’ passion for excellence and takes great pride in the products and manufactures he personally selects to represent.

Chef Michael brings out the foie gras just for us and explains how he is navigating this unheard of time where Las Vegas is essentially closed for visitors.

Jessica Roy and Pascal Olhats of Cafe Jardin in Corona del MarPascal Olhats is the well-respected Dean of French chefs in Orange County. Last year he made the decision to focus his efforts on Café Jardin at Sherman Library and Gardens in Corona del Mar. His new restaurant chef there is Jessica Roy (ex-Current at Renaissance Newport Beach Hotel.) Pascal Catering is now based at Sherman Gardens, too.

The new direction is “tradition meets innovation.” Both chefs are learning from each other.

Chefs Pascal and Jessica Roy join us to explain the details of Café Jardin’s Gourmet Stand at Sherman Gardens operating during the current health crisis.

There are daily specials of prepared meals to-go at curbside. Details on his Facebook page as well as recipes designed to be cooked at home.

Chef Pascal has a suggestion for you to consider for home delivery of premium grocery items….

“We’ve come up with something that we believe you should take advantage of. We have partnered up with our Specialty Food Supplier that provides us with some of the delicious food ingredients that we then prepare and cook for you in our restaurant. They are now providing Home Delivery of their exquisite line of products at discounted prices and delivered straight to your door.

All you have to do is enter our discount code CAFEJARD10 on their website and receive 10% OFF and we receive a portion of the sale to help us through these times. Let’s utilize our Supplier that has plenty of inventory, unused trucks and employees that are still allowed outside because groceries are essential. Skip the line and the heavily crowded supermarkets, buy directly the same products that we buy and let’s support one another.”

Free delivery for orders over $99.

Ann Alenik of Pasta Shop and Art GalleryLast year the Pasta Shop Ristorante and Art Gallery celebrated its 30th Anniversary. Over the years two generations of the Alenik Family have brought fresh pasta and creative Italian cuisine to the Las Vegas valley. Inspired by their late chef/founder David Alenik’s experiences as personal chef to Frank Sinatra and Steve Wynn, the family-owned restaurant and artisanal pasta makers use the best quality, local and imported ingredients throughout, including Vegan specialties.

Pasta Shop also supplies fresh pasta to many of the most popular restaurants on the famed Las Vegas Strip!

Mr. Sinatra’s dish of choice remains on the menu as Frank’s Favorite Meat Sauce. It’s finely diced meatballs, onions and spices in a robust tomato sauce served over house-made rigatoni.

Chef David’s widow, Ann, and daughter, Bianca, join us to roll out the pasta…

Imran Ali Mookhi of Khan Saab Desi Craft KitchenThe newly opened Khan Saab Desi Craft Kitchen in Downtown Fullerton is a 100% Halal restaurant featuring high-end Desi cuisine paired alongside alcohol-free crafted mocktails from the award-winning Chef Imran Ali Mookhi. Built on the mission to highlight global cuisine in an elevated and elegant way, Khan Saab’s menu offers bold entrees made with fresh, locally-sourced ingredients.

Khan Saab is now available for takeout and 3rd party delivery through Grubhub, Doordash, and Postmates! The doors and phone lines are open from 2 p.m. – 9:30 p.m. daily! Order directly by phone and receive 10% off!

Order from the Dinner menu and Family Take Out BBQ Kit, which includes your choice of smoked beef kabob, Malai chicken tikka, or Afghani Seekh kabob.  Packaged with Vegetable Biryani. $50 and serves four people.

Chef Ali is also serving the community with a weekly feeding program for those in need providing hot meals and bags of rice & lentils on Friday evenings.

Andy Harris and Andrew Gruel at the Fifth Anniversary of the SoCal Restaurant Show at Melissas World Variety ProduceOur 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: Chef Ryan Harvey of Bare Bones in San Diego
Segment Three: Executive Chef & Proprietor Rob Wilson, Glasspar, Dana Point
Segment Four: Chef Michael Stamm, MGP Specialty Food and Cured & Whey, Las Vegas
Segment Five: Chefs Pascal Olhats and Jessica Roy, Café Jardin at Sherman Gardens, Corona del Mar
Segment Six: Pasta Shop Ristorante and Art Gallery, Henderson, Nevada
Segment Seven: Chef / Proprietor Ali Mookhi of Khan Saab Desi Craft Kitchen, Fullerton
Segment Eight: Chef Andrew Gruel of the Slapfish Restaurant Group with “Ask the Chef”

Show 37, August 3, 2013: Kedric Francis, Executive Editor of Coast Magazine and the Orange County Register Magazine

Kedric Francis of Coast Magazine and the Orange County Register MagazineFirst Kedric previewed the Savor The Central Coast food and wine festival presented by Sunset Magazine and San Luis Obispo County. This is always a great event and there is a lot new for 2013. The dates are September 26th to 29th. The main event site is the Santa Margarita Ranch.

The featured celebrity chef is Michael Voltaggio of ink. and ink.sack in Los Angeles. You’ll remember him from Bravo’s “Top Chef” where, in his season’s finale, he bested his brother to win!

Montage Laguna Beach has their 2nd Annual “Surf with a Legend” weekend coming up Sept. 13th to 15th. In addition to the spectacular surfing guests enjoy a special BBQ created by the Resort’s Executive Chef, Rob Wilson.

Thoroughbred Racing is at Del Mar in San Diego County through Sept. 4th. At nearby Grand Del Mar, their Addison fine-dining restaurant is offering a series of culinary, winemaking, and mixology classes, continuing for the next few months.

In closing Kedric reminded that The Orange County Fair continues through next Weekend. He shared some useful tips for saving money while attending the Fair. Take advantage of the many family-friendly, free activities and exhibits!

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