Show 82, August 2, 2014: Executive Chef Andrew Gruel, Slapfish, Huntington Beach and Laguna

Andrew GruelFood trucks have proven to be a worthwhile testing ground for innovative food concepts. A great example is the fast growing Slapfish with a limited service, fast-casual restaurant in Huntington Beach located in a strip center. A new Laguna Beach location (across Pacific Coast Highway from the beach) launched earlier in the Summer.

The partners started with one modest food truck serving the OC in 2009. By 2011 they had four trucks serving both Los Angeles and Orange Counties.

Executive Chef (and co-founder) Andrew Gruel is with us to fill us in on the Slapfish tale. New locations both in the United States (airports, too) and the Middle East are on the way.

They like to characterize Slapfish as a modern seafood shack. It’s a real American seafood experience that revolves around fresh, sustainable fish, prepared simply, but delivering big flavors.

They are so fanatical about quality control that they have established their own seafood distribution company to service their restaurants.

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August 2: Rich Perelman, SYNEK, Slapfish Seafood, James Republic, Fiestas del la Vendimina, OC Fair, Olympic Cuisine

Podcasts

Segment One: Guest Host Richard (Rich) B. Perelman and Producer & Co-Host Andy Harris preview the show
Segment Two: Steve Young, Founder, SYNEK
Segment Three: Executive Chef Andrew Gruel, Slapfish, Huntington Beach and Laguna
Segment Four: Restaurant Chef David MacLennan, James Republic, Long Beach
Segment Five: Javier Plascencia’s “From Farm and Vineyard to Your Table” Dinner
Segment Six: Rich Perelman on The Los Angeles Olympics, 1984
Segment Seven: Bakelogy and The OC Promenade at The OC Fair
Segment Eight: Food Service for the Spectators at The Games of the Twenty-Third Olympiad, Los Angeles

Guest Host Richard (Rich) B. Perelman and Producer Andy preview the show.

It’s our salute to the 30th Anniversary of the Games of the Twenty-Third Olympiad, Los Angeles, 1984. Guest Host Rich Perelman was the youngest Vice President of the Los Angeles Olympic Organizing Committee responsible for Press Operations and the Editor-in-Chief of the Official Report after the Games. Rich explains the continuing financial legacy to youth sports in Southern California as a direct result of the incredible success of the 1984 Los Angeles Olympics.

SYNEK (a recent Kickstarter success story) is a nifty countertop draft system that serves any beer, fresh from the tap, anywhere you want it. Steve Young, based in St. Louis, MO is the Founder. His modest objective is to do for quality beer what Keurig did for single-brewed cups of coffee. With the phenomenal success of his cleverly orchestrated Kickstarter campaign he’s now well on his way…

Chef Andrew Gruel’s (of Slapfish) mission is to make quality seafood popular with everyday folks. He started with one modest food truck in 2010. It quickly expanded into four food trucks. The first Slapfish brick and mortar restaurant opened in Huntington Beach a year later. Laguna Beach recently launched and more restaurants are in the works.

James Republic in Long Beach orchestrates one of the very best, honest Farm-to-Fork dinner series around. It happens monthly on a Sunday under the name of the Dinner Bell Supper Series. The restaurant’s chef, David MacLennan, joins us with the specifics.

Every year in Northern Baja is the Fiestas del la Vendimina celebrating the bounty of wine and food in the region over a two-week period. One of the best single events is Chef Javier Plascencia’s (Tijuana’s Mision 16) “From Farm and Vineyard to Your Table” dinner at his ranch, Finca Altozano, in Valle de Guadalupe. It’s a 6-course, wine paired feast.

Time to hit the OC Fair in its final week. We’ll hear about Bakeology and all the tasty culinary events in the OC Promenade Building. Also the winning Fair Food item!

As part of our tribute to the Los Angeles Olympics we’ll also be looking back at the food served to the spectators. Surprisingly there was lots more variety to the offerings than plain boiled hot dogs and bagged chips. Innovations in food for 1984 are now part of guest expectations in 2014!

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

Synek SystemSYNEK (a recent Kickstarter success story) is a nifty countertop draft system that serves any beer, fresh from the tap, anywhere you want it. Steve Young, based in St. Louis, MO is the Founder. His modest objective is to do for quality beer what Keurig did for single-brewed cups of coffee. As a result of the inspired, oversubscribed Kickstarter campaign he’s well on his way…

“In 2013, Steve Young started to take notice of the craft beer industry as a stock market analyst. He wanted to know how the craft beer industry was making these great strides and what risk factors could cause it to become a “bubble” like the industry saw in the 1990s.”

He knew the industry was growing with thousands of amazing brands created every week. However, to his surprise, every brewer he spoke with complained about the exact same issue : “We make amazing beer, but we can’t get it into our customers’ homes and make money at the same time. If there was a way to create a growler that maintained our beer’s quality longer than two days, it would change everything.”

“Steve was so moved by the brewers’ intense frustration that he quit his job to assemble the best beer engineering team in the world and implement a solution to this beer packaging epidemic.”

Andrew GruelFood trucks have proven to be a worthwhile testing ground for innovative food concepts. A great example is the fast growing Slapfish with a limited service, fast-casual restaurant in Huntington Beach located in a strip center. A new Laguna Beach location (across Pacific Coast Highway from the beach) launched earlier in the Summer.

The partners started with one modest food truck serving the OC in 2009. By 2011 they had four trucks serving both Los Angeles and Orange Counties.

Executive Chef (and co-founder) Andrew Gruel is with us to fill us in on the Slapfish tale. New locations both in the United States (airports, too) and the Middle East are on the way.

They like to characterize Slapfish as a modern seafood shack. It’s a real American seafood experience that revolves around fresh, sustainable fish, prepared simply, but delivering big flavors.

Dave MaclennanJames Republic, located in Downtown Long Beach, organizes one of the very best Farm-to-Fork dinner series around. It happens monthly on a Sunday under the name of the Dinner Bell Supper Series. The proprietor of James Republic, Chef Dean James Max, developed the original concept. The restaurant’s chef, David MacLennan, joins us with the specifics.

On the Sunday morning of The Dinner Bell Supper the culinary team gathers at the Long Beach Farmers Market to search for the ideal ingredients to serve as the basis for that evenings’ family-style supper. For the guests the evening begins with market inspired cocktails and passed canapes at 4:30 p.m. At 5:00 p.m., the dinner bell rings and the guests gather at a long, communal table to enjoy California wines and a bountiful three-course menu prepared by Chefs James Dean Max, Chef David MacLennan and their team. Area guest farmers take part in the engaging dinner conversation. The idea is for former strangers to become friends over a superb meal (with a side of good conversation) without this being forced.

The August 24th dinner is sold out. Future dates are September 14th, October 26th, and November 23rd.

Every year in Northern Baja is the Fiestas de la Vendimina (The Harvest Festival) celebrating the bounty of wine and food in the region over a two-week period. The Festival gives thanks and celebrates the beginning of a (hoped for) bountiful grape harvest.

Javier PlascenciaOne of the best single events is Chef Javier Plascencia’s (Tijuana’s Mision 19) “From Farm and Vineyard to Your Table” dinner at his ranch, Finca Altozano, in Valle de Guadalupe. It’s a 6-course, wine paired feast.

Prominent guest chefs from Southern California and Mexico are part of the culinary team. This year Ori Menashe from Bestia and Timothy Hollingsworth (The Restaurant at The Broad & ex-French Laundry chef de cuisine ) will be part of Chef Javier’s high-profile guest chefs’ team.

Chef Plascencia has been featured on Food TV with both Anthony Bourdain and “Bizarre Foods’” Andrew Zimmern.

For info please contact Chef Javier’s assistant, Diana Jimenez.

Rich PerelmanIt’s our salute to the 30th Anniversary of the Games of the Twenty-Third Olympiad, Los Angeles,1984. Our Guest Host, Rich Perelman, was the youngest Vice President of the Los Angeles Olympic Organizing Committee responsible for Press Operations and the Editor-in-Chief of the Official Report after the Games. Rich explains the continuing financial legacy to youth sports in Southern California as a direct result of the incredible success of the 1984 Los Angeles Olympics.

Every Olympic Organizing Committee is mandated by the International Olympic Committee to document their Games in the Official report. It’s two volumes. One volume is a comprehensive recipe on how the Games were produced with some analysis. The other volume is the complete results and photos.

Rich Perelman was the Editor-in-Chief of the Official Report for the Los Angeles Games. The finished, two-volume report is 1,552 pages and weighs in at 38 lbs ! A full-time staff of 25 was responsible for the effort on a budget of some $4.33 million.

Rachel Klemek of Blackmarket Bakery and the CampTime to hit the OC Fair in Costa Mesa in its final week. Food is always front row center!

We’ll hear about Bakeology and all the other tasty culinary events in the OC Promenade Building.

Rachel Klemek of the award-winning Blackmarket Bakery in Costa Mesa is programming Bakeology at the Fair. Rachel and her staff are mixing, kneading, whipping and blending at the Bakeology exhibit in the Culinary Arts Building (The OC Promenade) at the Fair.

Also with us is the Fair’s Communications Director ,Robin Wachner. Robin will fill us in on all the Culinary activities in the OC Promenade Building.

We’ll also talk about the top vendor food item at this year’s Fair. 70 entrants competed and there was one big winner! Unbelievably it’s not even deep-fried!

Vegetarian PitaWe’re back to the 1984 Los Angeles Olympics and now talking about the food for the spectators.

Peter Ueberroth, the architect of The Games, wanted there to be more variety and freshness in the food available for purchase by the spectators at the Los Angeles Olympics than typically found in sports facilities of the day.

While common today 30 years ago it was unusual to see some of these items. Fresh fruit cups were on the menu as well as yogurt. Among the fresh sandwiches on the menu was the choice of a Vegetarian Pita. In addition to the usual ice cream novelties there was a place for natural Frozen Fruit Bars.

Food and beverage sales for the 16 days totaled over $11 million dollars. 5.8 million guests were served!

Podcasts

Segment One: Guest Host Richard (Rich) B. Perelman and Producer & Co-Host Andy Harris preview the show
Segment Two: Steve Young, Founder, SYNEK
Segment Three: Executive Chef Andrew Gruel, Slapfish, Huntington Beach and Laguna
Segment Four: Restaurant Chef David MacLennan, James Republic, Long Beach
Segment Five: Javier Plascencia’s “From Farm and Vineyard to Your Table” Dinner
Segment Six: Rich Perelman on The Los Angeles Olympics, 1984
Segment Seven: Bakelogy and The OC Promenade at The OC Fair
Segment Eight: Food Service for the Spectators at The Games of the Twenty-Third Olympiad, Los Angeles

Show 39, August 24, 2013: Chef Michael Cimarusti, Providence and Connie & Ted’s in West Hollywood

Michael Cimarusti, Jet Tila and Andy HarrisCelebrity Chef Michael Cimarusti (Bravo’s “Top Chef Masters”) is the seafood king in Los Angeles. He’s the executive chef and co-owner of Providence in Hollywood, California’s premier fine-dining seafood restaurant. It’s a prestigious 2-Star Michelin establishment.

A few months ago he launched the far more casual Connie & Ted’s (a New England-style seafood shack) in West Hollywood. It’s been an instant hit with the critics and the crowds just keep on coming.

Michael provided some great tips on selecting and preparing lobster.

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August 27: Hatch Chile Roast with Melissa’s / World Variety Produce at Bristol Farms Santa Monica

Podcasts

Segment One: Host Jet Tila & Producer Andy Harris
Segment Two: Kevin Davis, President and CEO of Bristol Farms
Segment Three: Farmer Duane Gillis and Robert Schueller from Melissa’s.
Segment Four: Chef Michael Cimarusti, Providence and Connie & Ted’s in West Hollywood Part One
Segment Five: Chef Michael Cimarusti, Providence and Connie & Ted’s in West Hollywood Part Two
Segment Six: Executive Chef Roy Hendrickson, Zimzala at The Shorebreak Hotel, Huntington Beach
Segment Seven: Russ Parsons, Food Editor, Los Angeles Times
Segment Eight: Delilah Snell, home canning and preservation authority

Please join us each week at our new starting time of 10:00 a.m.

Today we’re at the brand new Bristol Farms (opened on Wednesday) store in Santa Monica broadcasting live. The address is 3105 Wilshire Blvd. If you’re in the neighborhood come on by. There is lots of parking in back of the store.

Melissa’s is roasting Hatch Chiles exhibition-style next to our broadcast location in front of the store’s entrance. They are also sampling incredible edibles using the most enticing Hatch Chile recipes from the new Melissa’s Hatch Chile Cookbook.

Chef Ida Rodriquez of Melissas World Variety ProduceMelissa’s Corporate Chef, Ida Rodriguez, will be with us to explain the widely expanding appeal of Hatch Chiles from New Mexico. The season is only six weeks. Chef Ida is the co-author of Melissa’s Hatch Chile Cookbook. She will be autographing books during the broadcast. Great for Holiday gifts.

Kevin Davis, the President and CEO of Bristol Farms joins us.

Kevin Davis CEO of Bristol FarmsBristol Farms has 13 stores in California including San Francisco. They are locally owned and based in Carson.

Bristol Farms opened their first store in Rolling Hills in 1982 and it’s quite a success story. Mr. Davis will provide insight on how a boutique food retailer with a point of difference can prosper among the giants of retailing!

Bristol Farms is expanding and opening new stores…

Robert Schueller of Melissa's World Variety ProduceDuane Gillis is a farmer based in the Mesilla Valley of New Mexico. He grows Hatch Chiles. This is the only place in the world where these coveted chiles are grown.

Robert Schueller is the long-time resident produce expert at Melissa’s. If it’s a fruit or vegetable he’s difficult to stump. He’ll be with us to provide all the stats on Hatch Chiles.

Michael Cimarusti of Providence and Connie and TedsCelebrity Chef Michael Cimarusti is the seafood king in Los Angeles. He’s the executive chef and co-owner of Providence in Hollywood, California’s premier fine-dining seafood restaurant. A few months ago he launched the far more casual Connie & Ted’s (a New England-style seafood shack) in West Hollywood. It’s been an instant hit and the crowds just keep on coming.

Chef Cimarusti previews the “Field to Fork” event he is co-hosting on August 31st at Paramount Studios as part of the Los Angeles Times’ Taste.

Chef Michael joins us in Santa Monica to talk about cooking with chiles.

Roy Hendrickson of Zimzalu in Huntington BeachExecutive Chef Roy Hendrickson oversees Zimzala at The Shorebreak Hotel in Huntington Beach.

He makes a cravable Hatch Chile Ice Cream in-house.

Russ Parsons is the long-time Food Editor of the Los Angeles Times. He’s been covering food there for over 20 years. He’s written extensively about chiles. Like this story on New Mexico’s Green Chiles or this article about the amazing success of the Hatch Chile.

Russ will also be previewing his event for The Los Angeles Times’ The Taste next weekend.

Delilah SnellDelilah Snell is a prominent certified home canner and preserving expert. There are creative ways to preserve Hatch Chiles other than roasting and then freezing them.

Delilah was just in Hatch, New Mexico presenting a seminar on preserving Hatch Chiles.

Podcasts

Segment One: Host Jet Tila & Producer Andy Harris
Segment Two: Kevin Davis, President and CEO of Bristol Farms
Segment Three: Farmer Duane Gillis and Robert Schueller from Melissa’s.
Segment Four: Chef Michael Cimarusti, Providence and Connie & Ted’s in West Hollywood Part One
Segment Five: Chef Michael Cimarusti, Providence and Connie & Ted’s in West Hollywood Part Two
Segment Six: Executive Chef Roy Hendrickson, Zimzala at The Shorebreak Hotel, Huntington Beach
Segment Seven: Russ Parsons, Food Editor, Los Angeles Times
Segment Eight: Delilah Snell, home canning and preservation authority

Show 31, June 15, 2013: Dining with Jet and Producer Andy

The new dining room of Spago Beverly HillsChef Jet and Producer Andy have been doing some noteworthy dining around…

Jet recently experienced the renovated Spago Beverly Hills which remains one of the bastions of fine dining in the West. The new look is more retro in the style of AMC’s “Mad Men” series. The servers are smartly attired in vests with ties.

Serving portions are by the numbers. One’s are the appetizers. Two’s are small plates and Three’s are big plates which you can share. Standouts for Jet are the grilled corn agnolotti and the veal steak tartar. Expensive but worth it…

Connie & Ted's in West HollywoodProducer Andy reported on the new Connie & Ted’s on Santa Monica Blvd. in WeHo. This is Celebrity Chef Michael Cimarusti’s (Providence) greatly anticipated East Coast / New England-style seafood “shack” with his front of the house partner from Providence, Donato Poto, one of the most welcoming in the business. It’s housed in an architecturally significant new building. The front looks like a wave and the inside has the feeling of openness with an open kitchen.

Producer Andy was particularly taken with their lobster roll. You can get it hot or cold but Andy commented on the hot variation which is poached lobster served on a house-baked, toasted hot dog –style bun slathered in drawn butter. All breads and rolls are baked in-house including the oyster crackers for the three versions of clam chowder.

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