Show 194, October 22, 2016: Show Preview with Executive Producer & Co-Host Andy Harris and Co-Host Chef Andrew Gruel, Founder, Slapfish Restaurant Group

Andrew Gruel at the AM830 KLAA StudiosExecutive Chef Andrew Gruel of the rapidly growing Slapfish empire with restaurants in Huntington Beach, Brea, Laguna Beach, Newport Beach, LAX, Irvine at UCI and, most recently, The Los Angeles Memorial Coliseum for Rams and USC Football, is back as today’s Guest Host. San Clemente is launching next. In May in Chicago during the National Restaurant Association’s annual conclave he received Nation’s Restaurant News’ Trendsetter MenuMaster Award for Slapfish.

Now a pleasingly tempting preview of Saturday’s packed show and not, with profuse apologies, for dieters. If we’re successful we will always leave you incredibly hungry and thirsty. In our case that’s actually a pretty good thing…

Tal Ronnen, a classically trained chef and New York Times bestselling cookbook author, is redefining the concept of contemporary vegan cooking by concentrating on what makes food enjoyable in the first place. His new cookbook, Crossroads, is inspired by his cooking at his stylish Los Angeles restaurant (featuring Mediterranean cuisine) of the same name. We’ll meet him.

Orange County foodies probably know Chef Greg Moro from his time on the line at French 75 in Laguna Beach. Sadly, he was recently in a devastating accident while riding his motorcycle. Leave it to the ever-generous Orange County Chefs’ Community to now marshal the forces to orchestrate a special fundraiser for Greg, Breakfast in the Barn for Gregory at Manassero Farm in Irvine on Saturday morning, October 29th @ 10:00 a.m. We’ll have all the details.

It’s time for a visit with our resident wine authority, Kyle Meyer, the Co-Proprietor of Wine Exchange in Santa Ana. We’ve often asked by listeners how a wine makes it to the shelves at Wine Exchange. We’ll go behind-the-scenes and hear about this formal process from one of the final decision-makers.

Sherman Chan is a well-respected food blogger based in Vancouver, B.C. and known for integrity. His popular blog is Sherman’s Food Adventures and includes honest restaurant commentary and great visuals. We dined with him on our recent trip to Richmond, BC for their intensive Hole in the Wall Street Food Tour. We’ll meet him.

In the last year the New York-based, cult favorite burger emporium, Shake Shack, has opened three busy Shacks locally in West Hollywood, Glendale and Hollywood. What’s next? Shake Shack’s Culinary Director, Mark Rosati, is back with an update. A Roadside Double with a side of Crinkle Cut Cheese Fries, please.

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

Play

Show 194, October 22, 2016: Shake Shack slides into Greater Los Angeles

Roadside Double Burger at Shake Shack HollywoodIn the last year the New York-based cult favorite burger emporium, Shake Shack, has opened three busy Shacks locally in West Hollywood, Glendale and Hollywood.

What’s next ? Shake Shack’s Culinary Director, Mark Rosati, is back with an update. A Roadside Double with a side of Crinkle Cut Cheese Fries, please.

There was a glitch in connecting with Mark. We hope to have him back at another time. Chef Andrew and Andy instead talk about Shake Shack from a consumer point-of-view.

Shake Shack sprouted from a hot dog cart in Madison Square Park in Manhattan to support the Madison Square Park Conservancy’s first art installation. The cart was quite the success, with Shack fans lined up daily for three summers.

In 2004, a permanent kiosk opened in the park: Shake Shack was born. This modern day “roadside” burger stand serves up delicious burgers, hot dogs, frozen custard, shakes, beer, wine and more. An instant neighborhood fixture, Shake Shack welcomed people from all over the city, country and world who gathered together to enjoy fresh, simple, high-quality versions of the classics in a majestic setting. The rest, as they say, is burger history.

Play

October 22: Tal Ronnen, Breakfast in the Barn for Greg, Wine Exchange, Sherman Chan, Shake Shack

Podcasts

Segment One: Show Preview with Executive Producer & Co-Host Andy Harris and Co-Host Chef Andrew Gruel, Founder, Slapfish Restaurant Group
Segment Two: Tal Ronnen, Chef/Proprietor, Crossroads, Los Angeles Part One
Segment Three: Tal Ronnen, Chef/Proprietor, Crossroads, Los Angeles Part Two
Segment Four: “Breakfast in the Barn for Gregory” Benefit
Segment Five: Kyle Meyer, Wine Exchange, Santa Ana, “The Tasting Panel”
Segment Six: Sherman Chan, Sherman’s Food Adventures, British Columbia
Segment Seven: Shake Shack slides into Greater Los Angeles

Andrew Gruel at the AM830 KLAA StudiosExecutive Chef Andrew Gruel of the rapidly growing Slapfish empire with restaurants in Huntington Beach, Brea, Laguna Beach, Newport Beach, LAX, Irvine at UCI and, most recently, The Los Angeles Memorial Coliseum for Rams and USC Football, is back as today’s Guest Host. San Clemente is launching next. In May in Chicago during the National Restaurant Association’s annual conclave he received Nation’s Restaurant News’ Trendsetter MenuMaster Award for Slapfish.

Now a pleasingly tempting preview of Saturday’s packed show and not, with profuse apologies, for dieters. If we’re successful we will always leave you incredibly hungry and thirsty. In our case that’s actually a pretty good thing…

Tal Ronnen, a classically trained chef and New York Times bestselling cookbook author, is redefining the concept of contemporary vegan cooking by concentrating on what makes food enjoyable in the first place. His new cookbook, Crossroads, is inspired by his cooking at his stylish Los Angeles restaurant of the same name. We’ll meet him.

Orange County foodies probably know Chef Greg Moro from his time on the line at French 75 in Laguna Beach. Sadly he was recently in a devastating accident while riding his motorcycle. Leave it to the ever-generous Orange County Chefs’ Community to now marshal the forces to orchestrate a special fundraiser for Greg, “Breakfast in the Barn for Gregory” at Manassero Farm in Irvine on Saturday morning, October 29th @ 10:00 a.m. We’ll have all the details.

It’s time for a visit with our resident wine authority, Kyle Meyer, the Co-Proprietor of Wine Exchange in Santa Ana. We’ve often been asked by listeners how a wine makes it to the shelves at Wine Exchange. We’ll go behind-the-scenes and hear about this formal process from one of the final decision-makers.

Sherman Chan is a well-respected food blogger based in Vancouver, B.C. and known for integrity. His popular blog is Sherman’s Food Adventures and includes honest restaurant commentary and great visuals. We dined with him on our recent trip to Richmond, BC for their intensive Hole in the Wall Street Food Tour. We’ll meet him.

In the last year the New York-based, cult favorite burger emporium, Shake Shack, has opened three busy Shacks locally in West Hollywood, Glendale and Hollywood. What’s next ? Shake Shack’s Culinary Director, Mark Rosati, is back with an update. A Roadside Double with a side of Crinkle Cut Cheese Fries, please.

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

Tal Ronnen of Crossroads KitchenTal Ronnen, a classically trained chef and New York Times bestselling cookbook author, is redefining the concept of contemporary vegan cooking by concentrating on what makes food enjoyable in the first place. His new cookbook, Crossroads – Extraordinary Recipes from the Restaurant That Is Reinventing Vegan Cuisine, is inspired by his cooking at his stylish Los Angeles restaurant of the same name.

In the cookbook Chef Tal reveals his sophisticated and satisfying new approach in 100 Mediterranean-inspired recipes that are an indispensable resource for mindful eaters. “This is the first vegan cookbook with recipes you’ll want to serve at a dinner party.”

Reinventing plant-based eating is what Tal Ronnen is all about. At his Los Angeles restaurant, Crossroads, the menu is vegan, but there are no soybeans or bland seitan to be found. He and his executive chef, Scot Jones, turn seasonal vegetables, beans, nuts, and grains into sophisticated Mediterranean fare—think warm bowls of tomato-sauced pappardelle, plates of spicy carrot salad, and crunchy flatbreads piled high with roasted vegetables.

In Crossroads, an IACP Cookbook Award finalist, Ronnen teaches readers to make his recipes and proves that the flavors we crave are easily replicated in dishes made without animal products. With accessible, unfussy recipes, Crossroads takes plant-based eating firmly out of the realm of hippie health food and into a cuisine that fits perfectly with today’s modern palate.

The recipes are photographed in sumptuous detail, and with more than 100 of them for weeknight dinners, snacks and appetizers, special occasion meals, desserts, and more, this book is an indispensable resource for healthy, mindful eaters everywhere.

We’ll meet Chef Tal Ronnen.

As Ronnen writes in the book’s introduction, “As a lover of food, what I really crave is the smoky paprika and fat in chorizo, not the pork itself; the smoky char of grilled steak, not the actual beef. The challenge in vegan cooking lies in not cheapening the food by making it feel like it’s a knockoff of itself or a shadow of the original, but rather in making vegetables shine in their own right while still satisfying those cravings. By refocusing in what makes food rich and pleasurable to begin with, I realized I could create plant-based dishes that appeal to everyone, not just vegans.”

Breakfast in the Barn for GregoryOrange County foodies probably best know Chef Greg Moro best from his time on the line at French 75 in Laguna Beach. He also spent time in the kitchens of Charlie Palmer’s at South Coast Plaza (now closed) and Chapter One – The Modern Local.

Sadly he was recently in a devastating accident while riding his motorcycle. Leave it to the ever-generous Orange County chefs’ community to now marshal the forces to orchestrate a special fundraiser for Chef Greg, Breakfast in the Barn for Gregory at Manassero Farm in Irvine on Saturday morning, October 29th @ 10:00 a.m. It’s a modest $40 per guest.

Joining us with all the key details is Jill Cook of Bow and Arrow PR and one of the lead restaurants, Chef Debra Sims of Maro Wood Grill in Laguna Beach.

“Please help Chef Greg Moro get back in the kitchen…
This is going to be a long and very costly recovery process. The goal is to raise money to cover Greg’s medical bills, replace his knife kit and give him a cushion to help him pay his normal bills while in recovery, so that he can take the proper time to heal and not feel worried/rushed to get back to work (even though we all know he will be eager to!).“

Kyle Meyer of Wine ExchangeIt’s time for a visit with our resident wine authority, Kyle Meyer, the Co-Proprietor of Wine Exchange in Santa Ana. We’ve been asked by curious listeners how a wine makes it to the shelves at Wine Exchange.

We’ll go behind-the-scenes and hear about this formal process from one of the key decision-makers. Every wine must survive the rigors of the tasting panel to even move on to the next point of possible consideration.

Sherman ChanSherman Chan is a well-respected food blogger based in Vancouver, B.C. and known for integrity. His popular blog is Sherman’s Food Adventures and includes honest commentary on restaurants and great visuals.

His eventual goal is to dine in every restaurant in Vancouver and its suburbs (including Richmond.) So far it’s over 800 restaurants in Vancouver and 200 plus in Richmond. That is dining out at least once a day for the last 7 years.

We shared/slurped noodles with him on our recent trip to Richmond, BC for their intensive Hole in the Wall Street Food Tour. We’ll get Sherman’s objective thoughts on the current vibrant dining scene in both Vancouver as well as in Richmond, B.C. We’ll also highlight his travels on Richmond’s new Dumpling Trail.

Sherman Chan of Sherman’s Food Adventures is our guest.

Mark Rosati of Shake ShackIn the last year the New York-based cult favorite burger emporium, Shake Shack, has opened three busy Shacks locally in West Hollywood, Glendale and Hollywood.

What’s next ? Shake Shack’s Culinary Director, Mark Rosati, is back with an update. A Roadside Double with a side of Crinkle Cut Cheese Fries, please.

Shake Shack sprouted from a hot dog cart in Madison Square Park in Manhattan to support the Madison Square Park Conservancy’s first art installation. The cart was quite the success, with Shack fans lined up daily for three summers.

In 2004, a permanent kiosk opened in the park: Shake Shack was born. This modern day “roadside” burger stand serves up delicious burgers, hot dogs, frozen custard, shakes, beer, wine and more. An instant neighborhood fixture, Shake Shack welcomed people from all over the city, country and world who gathered together to enjoy fresh, simple, high-quality versions of the classics in a majestic setting. The rest, as they say, is burger history.

The latest Shack in Hollywood at 6201 Hollywood Blvd. just opened on October 12th. An L.A.-only item is the Roadside Double. That’s a double Swiss cheeseburger topped with Dijon mustard and onions simmered in bacon and beer.

On The Shack’s menu are a selection of local frozen custard concretes, including the Sunset Grind (vanilla custard, Stumptown coffee, marshmallow sauce and Cofax spiced crumb donut) where five per cent of the sales from the Sunset Grind concrete are donated to Project Angel Food.

Podcasts

Segment One: Show Preview with Executive Producer & Co-Host Andy Harris and Co-Host Chef Andrew Gruel, Founder, Slapfish Restaurant Group
Segment Two: Tal Ronnen, Chef/Proprietor, Crossroads, Los Angeles Part One
Segment Three: Tal Ronnen, Chef/Proprietor, Crossroads, Los Angeles Part Two
Segment Four: “Breakfast in the Barn for Gregory” Benefit
Segment Five: Kyle Meyer, Wine Exchange, Santa Ana, “The Tasting Panel”
Segment Six: Sherman Chan, Sherman’s Food Adventures, British Columbia
Segment Seven: Shake Shack slides into Greater Los Angeles

Show 150, December 12, 2015: Chef Andrew Gruel

Andrew Gruel at the AM830 KLAA StudiosOur regular Guest Host, Chef Andrew Gruel of Slapfish, was just in Chicago, a great dining out city whether you’re going for high-end gourmet or great street food. Chef Andrew will discuss his finds ranging from a true Chicago hot dog experience to the best in deep dish pizza.

On Chef Andrew’s recommended casual dining list is Shake Shack for hot dogs, Coalfire Pizza, Fat Rice, Halal Guys and Gus’s World Famous Hot & Spicy Fried Chicken. Enjoy.

Chef Andrew was extensively quoted (representing his expertise in managing Social Media) in a lengthy New York Times article entitled “A Bad Review Is Forever: How to Counter Online Complaints” which appeared on December 10th.

 

Play

Show 121, May 9, 2015: Show Preview with Guest Host Chef Andrew Gruel and Producer & Co-Host Andy Harris

Executive Chef Andrew Gruel of the rapidly growing Slapfish empire with restaurants in Huntington Beach, Laguna Beach, and, now, Newport Beach is today’s special Guest Host.

Now a tempting preview of today’s bubbling over show.

Gretchen Beaumarchais is the creative executive chef here at Angel Stadium. This is her 3rd season at The Big A. She will be sharing with us what’s new in food and beverage at Angel Stadium including the new Ketel One Club. There is an incredible pastry chef in-house who previously was creating the decadent desserts at local luxury hotel. Rest assured there is lots more craft beer on the menu!

Our Guest Host, Chef Andrew Gruel, is a recognized authority on seafood and its preparation. Shrimp is very much in the news these days and it’s a hugely popular item on restaurant menus. Even El Pollo Loco has a whole Shrimp section on their menu. Chef Andrew will provide us with the basics of Shrimp 101. He’ll take us from his thoughts on buying shrimp without worry to a few useful cooking tips for the home kitchen. Yum…

David Coleman is the executive chef and partner in the new Working Class Kitchen in Long Beach. This is the newest addition to the growing Michael’s Restaurant Group which includes Michael’s on Naples, Michael’s Pizzeria and Chianina Steakhouse. It’s an unusual sustainable deli and butcher shop which also serves as the commissary for Michael’s Restaurant Group. It’s surely the only spot in town where you can enjoy a Chianina Beef Burger. Chef Coleman joins us to explain.

“Pizza Masters” Francis Garcia and Sal Basille (also cousins) opened Artichoke Basille’s on 14th Street in Manhattan in 2008 and immediately scored glowing reviews in the New York Times, New York Post and New York Magazine. Chef David Chang, Keith Richards, Leonardo DiCaprio, Drew Barrymore and Martin Scorsese are all fans. They’ve expanded Artichoke to six locations (in New York and Berkeley, CA), launched a frozen pizza line, and are hosts of Cooking Channel’s Pizza Masters.” Their new cookbook is Staten Italy: Nothin’ but the Best Italian – American Classics, from Our Block to Yours.. Fran and Sal are our guests.

The original Shake Shack opened some 11 years ago in Madison Square Park in New York. The “better burger” battle has been on ever since. Shake Shack has gained the enviable cult following of our own revered In-N-Out Burger locally. Shake Shack opened a large location on The Strip in Las Vegas late last December adjacent to New York-New York. Immediately there were rumors of a Los Angeles location. It’s now official….The site in 2016 will be the location of the departed Koo Koo Roo in West Hollywood on Santa Monica Blvd. Shake Shack’s Culinary Director, Mark Rosati, is with us to preview West Hollywood.

Be sure to catch Chef Andrew Gruel Saturday nights on his new restaurant makeover series on FYI, “Say it to My Face.” The fresh episode encores throughout the week on FYI. Check your local listings.

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

Play

May 9: Andrew Gruel, Angels Baseball Eats, Working Class Kitchen, Pizza Masters, Shake Shack LA

Podcasts

Segment One: Show Preview with Guest Host Chef Andrew Gruel and Producer & Co-Host Andy Harris
Segment Two: Gretchen Beaumarchais, Executive Chef, Angel Stadium Part One
Segment Three: Gretchen Beaumarchais, Executive Chef, Angel Stadium Part Two
Segment Four: Chef Andrew Gruel on Shrimp
Segment Five: Working Class Kitchen and Executive Chef David Coleman
Segment Six: Francis Garcia and Sal Basille, “Pizza Masters” Part One
Segment Seven: Francis Garcia and Sal Basille, “Pizza Masters” Part Two
Segment Eight: Shake Shack’s Culinary Director, Mark Rosati

Executive Chef Andrew Gruel of the rapidly growing Slapfish empire with restaurants in Huntington Beach, Laguna Beach, and, now, Newport Beach is today’s special Guest Host.

Now a tempting preview of today’s bubbling over show.

Gretchen Beaumarchais is the creative executive chef here at Angel Stadium. This is her 3rd season at The Big A. She will be sharing with us what’s new in food and beverage at Angel Stadium including the new Ketel One Club. There is an incredible pastry chef in-house who previously was creating the decadent desserts at local luxury hotel. Rest assured there is lots more craft beer on the menu!

Our Guest Host, Chef Andrew Gruel, is a recognized authority on seafood and its preparation. Shrimp is very much in the news these days and it’s a hugely popular item on restaurant menus. Even El Pollo Loco has a entire Shrimp section on their menu. Chef Andrew will provide us with the basics of Shrimp 101. He’ll take us from his thoughts on buying shrimp without worry to a few useful cooking tips for the home kitchen. Yum…

David Coleman is the executive chef and partner in the new Working Class Kitchen in Long Beach. This is the most recent addition to the growing Michael’s Restaurant Group which includes Michael’s on Naples, Michael’s Pizzeria and Chianina Steakhouse. It’s an unusual sustainable deli and butcher shop which also serves as the commissary for Michael’s Restaurant Group. It’s surely the only spot in town where you can enjoy a Chianina Beef Burger. Chef Coleman joins us to explain.

“Pizza Masters” Francis Garcia and Sal Basille (also cousins) opened Artichoke Basille’s on 14th Street in Manhattan in 2008 and immediately scored glowing reviews in the New York Times, New York Post and New York Magazine. Chef David Chang, Keith Richards, Leonardo DiCaprio, Drew Barrymore and Martin Scorsese are all fans. They’ve expanded Artichoke to six locations (in New York and Berkeley, CA), launched a frozen pizza line, and are hosts of Cooking Channel’s “Pizza Masters.” Their new cookbook is Staten Italy : Nothin’ but the Best Italian – American Classics, from Our Block to Yours. Fran and Sal are our guests.

The original Shake Shack opened some 11 years ago in Madison Square Park in New York. The “better burger” battle has been on ever since. Shake Shack has gained the enviable cult following of our own revered In-N-Out Burger locally. Shake Shack opened a large location on The Strip in Las Vegas late last December adjacent to New York-New York. Immediately there were rumors of a future Los Angeles location. It’s now official….The site in 2016 will be the location of the departed Koo Koo Roo in West Hollywood on Santa Monica Blvd. Shake Shack’s Culinary Director, Mark Rosati, is with us to preview West Hollywood.

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

Gretchen BeaumarchaisGretchen Beaumarchais is the creative executive chef here at Angel Stadium. This is her 3rd season at The Big A. She will be sharing with us what’s new in food and beverage at Angel Stadium including the new Ketel One Club. There is an incredible pastry chef in-house (Ashley) who previously was creating the decadent desserts at local luxury hotel. Rest assured there is lots more craft beer on the menu!

The Smoke Ring Brisket Sandwich has proved so popular that a Smoke Ring Express stand has been added to the Concourse. The brisket is smoked for 14 hours. Can you say deliciously tender ?

Peet’s Coffee (an aficionado’s choice) is now on the Main Concourse with a cart. Adjacent to it is a decadent Dessert Cart with all house-prepared goodies created by a real pastry chef.

New for 2015 is the “A” Wine Cellar on the Field Level in Section 111. Guests can purchase a large selection of wines by-the-glass as well as by the bottle. It’s California-themed with a long list.

On the “Secret” menu is The Legends Dog. It’s topped with tender barbecued brisket from Smoke Ring Brisket.

A Stadium favorite, grilled cheese, is also well-represented. There is a Short Rib Grilled Cheese Sandwich on the menu along with a Thick Cut Bacon Grilled Cheese Sandwich.

Melissa’s is on the scene with some appealing healthy options at Melissa’s Fresh For You, available on every level of the Stadium.

Custom and pre-made salads, fresh fruit, veggie dogs and veggie burgers are available. New for 2015 is the Acai Bowl with bananas, strawberries, granola and honey. The hummus platter is another tasty light option.

Andrew GruelOur Guest Host, Chef Andrew Gruel, is a recognized authority on seafood and its preparation. Shrimp is very much in the news these days and it’s a hugely popular item on restaurant menus. Even El Pollo Loco has a entire new Shrimp section on their menu.

Is shrimp sold as “Fresh” really fresh or has it been frozen and then thawed ? It doesn’t mean it isn’t safe. You just need to know what you’re buying…

Chef Andrew will provide us with the basics of Shrimp 101. He’ll take us from his thoughts on buying shrimp without worry to a few useful cooking tips for the home kitchen. Yum…

Working Class KitchenDavid Coleman is the executive chef and partner in the new Working Class Kitchen in Long Beach. This is the newest addition to the growing Michael’s Restaurant Group which includes Michael’s on Naples, Michael’s Pizzeria and Chianina Steakhouse. It’s an unusual sustainable deli and butcher shop which also serves as the commissary for Michael’s Restaurant Group. It’s surely the only spot in town where you can enjoy a Chianina Beef Burger.

There is a Piedmontese Corned Beef Sandwich available on house rye with Sonoma pickles and Dijon.

It’s also a butcher shop with fine cuts and choice meats. You can buy Chianina beef by the pound or an entire Porchetta for your next backyard grilling party.

The motto of Working Class Kitchen is “Sine Labore Nihil.” That’s fancy Latin for “Nothing Without Work.”

Chef Coleman joins us to explain.

Francis Garcia and Sal Basille“Pizza Masters” Francis Garcia and Sal Basille (also cousins) opened Artichoke Basille’s on 14th Street in Manhattan in 2008 and immediately scored glowing reviews in the New York Times, New York Post and New York Magazine. Chef David Chang, Keith Richards, Leonardo DiCaprio, Drew Barrymore and Martin Scorsese are all fans. They’ve expanded Artichoke to six locations (in New York and Berkeley, CA), launched a frozen pizza line, and are hosts of Cooking Channel’s Pizza Masters.”

Their new cookbook is Staten Italy: Nothin’ but the Best Italian – American Classics, from Our Block to Yours. “The delicious Italian-American comfort food we all remember, love and crave, from the owners of the Legendary Artichoke Pizza.”

Fran and Sal are our guests.

“Staten Italy’s authors, Fran and Sal, are two regular guys from the neighborhood, cousins and best friends, whose DNA reads garlic oil (they’re fifth generation in the food business) and whose six hugely successful restaurants, starting with the legendary Artichoke Pizza, have impressed critics, fellow chefs and chowhounds alike. They have written a book celebrating big flavor, along with loving (and often hilarious) family stories, and rooted in the great Italian-American tradition, handed down through the generations.”

“The recipes are unfussy…simple and fast for school nights, fancier for weekends and holidays and offer readers a transporting, full-bodied take-away, rather than just a book about spaghetti and meatballs. Here you will find Eggs Pizziaola, Pork Cutlets with Hot Peppers and Vinegar, their famous Cauliflower

Mark Rosati of Shake ShackThe original Shake Shack opened some 11 years ago in Madison Square Park in New York. The “better burger” battle has been on ever since. Shake Shack has gained the enviable cult following of our own revered In-N-Out Burger locally.

Shake Shack debuted a large location on The Strip in Las Vegas late last December adjacent to New York-New York.

The Las Vegas Shack features over-the-top location-specific frozen custard concretes including All Shook Up which is vanilla frozen custard and chocolate toffee bits blended with a slice of banana peanut butter cheesecake from local bakery Gimme Some Sugar.

Immediately thereafter the Vegas launch there were persistent rumors of a Los Angeles location. It’s now official….The site in 2016 will be the location of the departed Koo Koo Roo in West Hollywood at 8520 Santa Monica Blvd. at the corner of West Knoll Drive. The lot is some 22,500 square feet.

Shake Shack’s Culinary Director, Mark Rosati, is with us to preview West Hollywood.

Podcasts

Segment One: Show Preview with Guest Host Chef Andrew Gruel and Producer & Co-Host Andy Harris
Segment Two: Gretchen Beaumarchais, Executive Chef, Angel Stadium Part One
Segment Three: Gretchen Beaumarchais, Executive Chef, Angel Stadium Part Two
Segment Four: Chef Andrew Gruel on Shrimp
Segment Five: Working Class Kitchen and Executive Chef David Coleman
Segment Six: Francis Garcia and Sal Basille, “Pizza Masters” Part One
Segment Seven: Francis Garcia and Sal Basille, “Pizza Masters” Part Two
Segment Eight: Shake Shack’s Culinary Director, Mark Rosati

Show 1055, January 10, 2015: Show Preview with Producer & Co-Host Andy Harris

Producer and Co-Host Andy Harris is going solo in the host chair this morning. Now a preview of today’s highly caloric (but virtually guilt-free) show

Foie GrasFoie gras, a fine-dining delicacy, has been missed in California restaurants since 2012. A Federal judicial ruling now permits foie gras produced outside of California to be served in restaurants again. We’ll have a tantalizing update with Chef Kris Morningstar of Terrine in Los Angeles…On Monday, Jan. 12th he served a special multi-course “Welcome Back” foie gras menu starting with a foie gras terrine.

The first West Coast outpost of New York’s beloved burger, hot dog and frozen custard stand, Shake Shack, launched in Las Vegas at the end of last year. Shake Shack has a passionate, cult following in the East mirroring the affection Californians have for In -N-Out Burger. It’s located on The Strip in a highly visible spot adjacent to The Park at the foot of New York-New York Hotel & Casino. Mark Rosati, Shake Shack’s Culinary Director, is with us serving up all the juicy details.

Chef Philip Tessier and his young Commis, Skylar Stover, of Thomas Keller’s The French Laundry in Yountville, CA are going for the gold in 2015. The pair is the newest Bocuse d’Or USA Team, representing the nation at the World Cooking Contest in Lyon, France on January 27th and 28th. Often described as the “Culinary Olympics,” the Bocuse d’Or (staged every other year) is among the most demanding international cooking competitions, pitting chefs from twenty-four countries against one another in an intense five and a half hour, two-part cooking challenge in front of thousands of cheering fans. Team USA joins us on the road to Lyon.

Chef Neal Fraser (bld and Fritzi Dog) and his wife and business partner, Amy Knoll Fraser, have had their eye on Downtown Los Angeles since before they closed Grace in the Fairfax District in 2009. Their first move was to become one of the official caterers for Vibiana, the home of L.A.’s former historic Catholic Cathedral (Cathedral of Saint Vibiana) dating back to 1876 and now a busy special events space. Eventually they moved their catering kitchen to the site and became the official solo caterers for the facility. Redbird (a partnership with restaurateur Bill Chait) is their new, eagerly anticipated “New American” fine-dining space located on one floor of the former Rectory building (built in the late 1930s.) Amy Knoll Fraser is our guest.

First-time cookbook authors and cookware experts Logan Levant (ex- Buttercake Bakery) and Hilary Hattenbach have penned The Kitchen Decoded – Tools, Tricks, and Recipes for Great Food. The handy new book unravels the mystery of home kitchen equipment and saves the home cook countless hours. The Kitchen Decoded takes the mystery and intimidation out of gadgets and shows how proper cookware can actually streamline the cooking process. Co-author Logan Levant is our helpful guide.

Members of Chef Michael Puglisi’s immediate family in Sicily are well-known Old World artisan butchers. Very soon Chef Puglisi will be using those skills at his own Electric City Butcher Shop which is a major component of Santa Ana’s much –anticipated (and talked about) 4th Street Market food emporium. Puglisi was previously the sous chef of Thomas Keller’s Bouchon Beverly Hills. On Friday, January 16th Chef Puglisi is hosting an elaborate, multi-course pop-up dinner at Playground 2.0, an intimate 17-seat exhibition culinary theater in Santa Ana steps away from the soon-to-be 4th Street Market.

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

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Show 105, January 10, 2015: Mark Rosati, Culinary Director, Shake Shack

Mark Rosati of Shake ShackThe first West Coast outpost of New York’s beloved burger, hot dog and frozen custard stand, Shake Shack, launched in Las Vegas at the end of last year. Shake Shack has a passionate, cult following in the East mirroring the affection Californians have for In -N-Out Burger. It’s located on The Strip in a highly visible spot with lots of foot traffic adjacent to The Park at the foot of New York-New York Hotel & Casino.

Founded by famed restaurateur Danny Meyer’s Union Square Hospitality Group (USHG), Shake Shack is a critically acclaimed, modern day “roadside” burger stand known for 100 per cent all-natural Angus beef burgers, grilled-crisp flat-top hot dogs, fresh-made frozen custard, crinkle cut fries, craft beer and wine, and more. It’s a fun, lively, fine-casual restaurant with widespread appeal.

Since the original Shack opened in 2004 in NYC’s Madison Square Park, it now has multiple locations across the U.S., including New York City, Chicago, Philadelphia, Boston, Atlanta, Miami, Washington, DC, and international locations including London, Istanbul, Dubai, and others.

Mark Rosati, Shake Shack’s Culinary Director, is with us serving up all the juicy details.

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Show 105, January 10, 2015: Mark Rosati, Culinary Director, Shake Shack Continues…

Mark Rosati of Shake ShackThe Las Vegas Shack features an expansive outdoor patio prominently overlooking The Strip. Capturing the essence and origins of Shake Shack, which was born in New York City’s Madison Square Park in 2004, the restaurant will also neighbor a future park environment developed by MGM Resorts International. The Park, the first of its kind on the Las Vegas Strip, will feature dining pavilions and performance spaces complemented by areas for quiet relaxation.

In addition to all the Shack favorites, the Las Vegas menu celebrates the glitz and over-the-top energy of the city with exclusive menu items. The Las Vegas Shack’s location-specific frozen custard concretes include: All Shook Up (vanilla frozen custard and chocolate toffee bits blended with a slice of banana peanut butter cheesecake from local bakery Gimme Some Sugar) and Jackpot (vanilla frozen custard, Belgian waffles, strawberry puree, marshmallow sauce and rainbow sprinkles.)

Play

January 10: Kris Morningstar on the return of Foie Gras, Shake Shack, French Laundry, Redbird, The Kitchen Decoded, Electric City Butcher

Podcasts

Segment One: Show Preview with Producer & Co-Host Andy Harris
Segment Two: Mark Rosati, Culinary Director, Shake Shack Part One
Segment Three: Mark Rosati, Culinary Director, Shake Shack Part Two
Segment Four: Chefs Philip Tessier and Skylar Stover, Bocuse d’Or USA Team Part One
Segment Five: Chefs Philip Tessier and Skylar Stover, Bocuse d’Or USA Team Part Two
Segment Six: Amy Knoll Fraser, Redbird at Vibiana
Segment Seven: Logan Levant, author, The Kitchen Decoded
Segment Eight: Chef Michael Puglisi, Electric City Butcher Shop

Producer and Co-Host Andy Harris is going solo in the host chair this morning. Now a preview of today’s highly caloric (but virtually guilt-free) show

Foie GrasFoie gras, a fine-dining delicacy, has been missed in California restaurants since 2012. A judicial ruling now permits foie gras produced outside of California to be served in restaurants again. We’ll have a tantalizing update…

The first West Coast outpost of New York’s beloved burger, hot dog and frozen custard stand, Shake Shack, launched in Las Vegas at the end of last year. Shake Shack has a passionate, cult following in the East mirroring the affection Californians have for In -N-Out Burger. It’s located on The Strip in a highly visible spot adjacent to The Park at the foot of New York-New York Hotel & Casino. Mark Rosati, Shake Shack’s Culinary Director, is with us serving up all the juicy details.

Chef Philip Tessier and his young Commis, Skylar Stover, of Thomas Keller’s The French Laundry in Yountville, CA are going for the gold in 2015. The pair is the newest Bocuse d’Or USA Team, representing the nation at the World Cooking Contest in Lyon, France on January 27th and 28th. Often described as the “Culinary Olympics,” the Bocuse d’Or (staged every other year) is among the most demanding international cooking competitions, pitting chefs from twenty-four countries against one another in an intense five and a half hour, two-part cooking challenge in front of thousands of cheering fans. Team USA joins us on the road to Lyon.

Chef Neal Fraser (bld and Fritzi Dog) and his wife and business partner, Amy Knowl Fraser, have had their eye on Downtown Los Angeles since before they closed Grace in the Fairfax District in 2009. Their first move was to become one of the official caterers for Vibiana, the home of L.A.’s former historic Catholic Cathedral (Cathedral of Saint Vibiana) dating back to 1876 and now a busy special events space.

Eventually they moved their catering kitchen to the site and became the official solo caterers for the facility. Redbird (a partnership with restaurateur Bill Chait) is their new, eagerly anticipated “New American” fine-dining space located on one floor of the former Rectory building (built in the early 1940’s.) Amy Knoll Fraser is our guest.

First-time cookbook authors and cookware experts Logan Levant (ex- Buttercake Bakery) and Hilary Hattenbach have penned The Kitchen Decoded – Tools, Tricks, and Recipes for Great Food. The handy new book unravels the mystery of home kitchen equipment and saves the home cook countless hours. The Kitchen Decoded takes the mystery and intimidation out of gadgets and shows how proper cookware can actually streamline the cooking process. Co-author Logan Levant is our helpful guide.

Members of Chef Michael Puglisi’s immediate family in Sicily are well-known Old World artisan butchers. Very soon Chef Puglisi will be using those skills at his own Electric City Butcher Shop which is a major component of Santa Ana’s much –anticipated (and talked about) 4th Street Market emporium. Puglisi was previously the sous chef of Thomas Keller’s Bouchon Beverly Hills. On Friday, January 16th Chef Puglisi is hosting an elaborate, multi-course pop-up dinner at Playground 2.0, an intimate 17-seat exhibition culinary theater in Santa Ana steps away from the soon-to-be 4th Street Market.

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

Mark Rosati of Shake ShackThe first West Coast outpost of New York’s beloved burger, hot dog and frozen custard stand, Shake Shack, launched in Las Vegas at the end of last year. Shake Shack has a passionate, cult following in the East mirroring the affection Californians have for In -N-Out Burger. It’s located on The Strip in a highly visible spot with lots of foot traffic adjacent to The Park at the foot of New York-New York Hotel & Casino.

Founded by famed restaurateur Danny Meyer’s Union Square Hospitality Group (USHG), Shake Shack is a critically acclaimed, modern day “roadside” burger stand known for 100 per cent all-natural Angus beef burgers, grilled-crisp flat-top hot dogs, fresh-made frozen custard, crinkle cut fries, craft beer and wine, and more. It’s a fun, lively, fine-casual restaurant with widespread appeal.

Since the original Shack opened in 2004 in NYC’s Madison Square Park, it now has multiple locations across the U.S., including New York City, Chicago, Philadelphia, Boston, Atlanta, Miami, Washington, DC, and international locations including London, Istanbul, Dubai, and others.

Mark Rosati, Shake Shack’s Culinary Director, is with us serving up all the juicy details.

The Las Vegas Shack features an expansive outdoor patio prominently overlooking The Strip. Capturing the essence and origins of Shake Shack, which was born in New York City’s Madison Square Park in 2004, the restaurant will also neighbor a future park environment developed by MGM Resorts International. The Park, the first of its kind on the Las Vegas Strip, will feature dining pavilions and performance spaces complemented by areas for quiet relaxation.

In addition to all the Shack favorites, the Las Vegas menu celebrates the glitz and over-the-top energy of the city with exclusive menu items. The Las Vegas Shack’s location-specific frozen custard concretes include: All Shook Up (vanilla frozen custard and chocolate toffee bits blended with a slice of banana peanut butter cheesecake from local bakery Gimme Some Sugar) and Jackpot (vanilla frozen custard, Belgian waffles, strawberry puree, marshmallow sauce and rainbow sprinkles.)

Philip Tessier and Skylar StoverChef Philip Tessier and his young Commis, Skylar Stover, of Thomas Keller’s The French Laundry in Yountville, CA are going for the gold in 2015. The pair is the newest Bocuse d’Or USA Team, representing the nation at the World Cooking Contest in Lyon, France on January 27th and 28th. Often described as the “Culinary Olympics,” the Bocuse d’Or (staged every other year) is among the most demanding international cooking competitions, pitting chefs from twenty-four countries against one another in an intense five and a half hour cooking challenge in front of thousands of cheering fans.

Leading the rigorous training program – which requires the level of dedication seen in professional athletes – is Team USA Head Coach (and former Bocuse d’Or competitor) Chef Gavin Kaysen (ex-Café Boulud, New York.) Alongside Kaysen will be Coaches Chef Grant Achatz (Alienea and Next, Chicago, IL), Chef Gabriel Kreuther (formerly of The Modern, New York, NY), and Chef Richard Rosendale (formerly of The Greenbrier, White Sulphur Springs, WV and the 2013 Bocuse d’Or competitor for the USA), as well as The Foundation’s (ment’or BKB Foundation) Board of Directors, Chefs Jerome Bocuse, Daniel Boulud, and Thomas Keller.

Team USA 2015 joins us on the road to Lyon.

Skyler Stover and Philip Tessier oif Bocuse  D'Or Team USAThe ment’or BKB Foundation’s Board of Directors and Management selected Tessier and Stover to compete based on their dedication to the craft, experience working in precise and innovative kitchens, technical expertise, and their steadfast desire to place USA on the podium in 2015.

“I’ve followed the Bocuse d’Or closely for years, and was inspired to apply after my trip to watch the competition in Lyon in January of 2013,” says Tessier. “It was there I realized that the Bocuse d’Or is not an individual competition – it is in the strength of the team that success and victory lie. It’s not just about preparing the dishes; it’s about impacting the perception of American chefs and our country on the worldwide stage. I want to unite the US in that common goal.”

Tessier currently sereves as Executive Sous Chef at The French Laundry. Stover is currently the Chef de Partie at The French Laundry.

Neal and Amy Knoll FraserChef Neal Fraser (bld and Fritzi Dog at the Original Farmers Market) and his wife and business partner, Amy Knoll Fraser, have had their eye on Downtown Los Angeles since before they closed Grace in the Fairfax District in 2009. Their first move was to become one of the official caterers for Vibiana, the home of L.A.’s former historic Catholic Cathedral (Cathedral of Saint Vibiana) dating back to 1876 and now a busy special events and performing arts space.

Eventually they moved their catering kitchen to the site and became the official solo caterers for the facility. Redbird (a partnership with restaurateur Bill Chait) is their new, eagerly anticipated “New American” fine-dining space located on one floor of the former Rectory building (built in the early 1940’s.) The space has been artfully restored and renovated keeping as many of the distinctive historical elements intact as possible.

The main dining room is actually a cleverly designed atrium space that has been weatherized for all-season indoor dining. The appealing long bar is actually two-sided. One side faces the dining area and the other side (with a marble bar) fronts the entrance reception area and lounge. It’s dinner only for the moment with lunch and brunch to follow soon.

The entrance (and valet parking drop) is located on the Second St. side of the building.

Amy Knoll Fraser is our guest.

Logan LevantFirst-time cookbook authors and cookware experts Logan Levant (ex-Buttercake Bakery) and Hilary Hattenbach have penned The Kitchen Decoded – Tools, Tricks, and Recipes for Great Food. The handy new book unravels the mystery of home kitchen equipment and saves the home cook countless hours.

The Kitchen Decoded takes the mystery and intimidation out of gadgets and shows how proper cookware can actually streamline the cooking process. The key lies in breaking down the best tools for each task.

Chapters are organized by gadget, and each tool is paired accordingly with instructions and an arsenal of time-tested recipes. Featured equipment ranges from high end tools like the KitchenAid stand mixer to low-tech gadgets like the Microplane and cookie sheets.

Logan Levant, owner of Los Angeles’ famous Buttercake Bakery (now departed) for ten years, spent countless hours showing friends how to use the kitchen tools they received as gifts. With a self-taught passion for cooking and baking, Levant’s tasty recipes made Buttercake the go-to bakery on Los Angeles’ Westside for a decade.

Co-author Logan Levant is our helpful guide.

Michael PuglisiMembers of Chef Michael Puglisi’s immediate family in Sicily are well-known Old World artisan butchers. Very soon Chef Puglisi will be using those skills at his own Electric City Butcher Shop which is a major component of Santa Ana’s much –anticipated (and talked about) 4th Street Market food emporium. Puglisi was previously the sous chef of Thomas Keller’s Bouchon Beverly Hills.

On Friday, January 16th Chef Puglisi is hosting an elaborate, multi-course pop-up dinner at Playground 2.0, an intimate 17-seat exhibition culinary theater in Santa Ana steps away from the soon-to-be 4th Street Market. Puglisi is a nose-to-tail chef. One special course will be braised lamb tongues.

Podcasts

Segment One: Show Preview with Producer & Co-Host Andy Harris
Segment Two: Mark Rosati, Culinary Director, Shake Shack Part One
Segment Three: Mark Rosati, Culinary Director, Shake Shack Part Two
Segment Four: Chefs Philip Tessier and Skylar Stover, Bocuse d’Or USA Team Part One
Segment Five: Chefs Philip Tessier and Skylar Stover, Bocuse d’Or USA Team Part Two
Segment Six: Amy Knoll Fraser, Redbird at Vibiana
Segment Seven: Logan Levant, author, The Kitchen Decoded
Segment Eight: Chef Michael Puglisi, Electric City Butcher Shop