Show 435, July 24, 2021: Show Preview with Executive Producer & Co-Host Andy Harris

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

Azucar, located in La Serena Villas in Palm Springs, is a hidden gem of a boutique dining experience. They serve modern contemporary cuisine (American, Mediterranean and Spanish flavors) to a sophisticated, adults-only crowd, focusing on flavor utilizing high quality and local ingredients. Azucar offers outdoor seating by the beautiful La Serena Villas pool and on their designed rooftop deck with a view. Reservations are politely recommended. “Sugar High Rooftop Lounge at La Serena Villas is a great mix of Boho chic meets cool Palm Springs. The little desert oasis sits atop the fresh and vibrant restaurant Azucar. It is the perfect slice of heaven to sip on amazing cocktails and nosh on appetizers. You can have all this while surrounded by the breathtaking San Jacinto mountains.” General Manager Laura Slipak is our guest providing the overview of the property.

“Long Beach residents and visitors alike are in for a treat as dozens of local restaurants and food retailers will offer unique, over-the-top Burgers and value-priced Burger Offers when the inaugural Long Beach Burger Week lau launches August 1-8, 2021.” Chef Ross Pangilinan of Remix Kitchen Bar in the Long Beach Exchange is one of the participating restaurants in the inaugural Long Beach Burger Week. ReMix is a modern version of the acclaimed Mix Mix Kitchen Bar by esteemed Chef Ross Pangilinan. For Long Beach Burger Week Chef Ross is featuring French Burger Sliders with shallot marmalade, bacon, melted brie, truffle aioli and served with fries. Chef Ross Pangilinan joins us with spatula securely in hand.

The Greater Palm Springs Convention & Visitors Bureau launched the digital Summer Eats Pass in early June to help support local restaurants, while also providing deals and offerings to the community and visitors. Each time diners use the pass to check in to a local eatery, they become eligible for a weekly drawing to win a $50 gift card to a local restaurant. To unlock the savings, guests can download a free mobile pass to access exclusive offers from Greater Palm Springs restaurants. Offers range from special prix fixe menus to free items with purchases.” Boozehounds (“Where dogs bring their humans,”) an ambitious newly opened, dog-friendly dining establishment with a serious bar program in Palm Springs is part of the Summer Eats Pass. Co-owner Bryan Rogers joins in the conversation along with Davis Meyer of the Greater Palm Springs CVB.

The 2021 OC Fair opened the gates on Friday, July 16th. Opening Weekend was sold out. Outrageous Fair Food is always a mouthwatering highlight. What crazy edible will they next put on a stick? One of the all-star Fair Food personalities is the well-traveled Midway Gourmet, Chef Dominic Palmieri of Biggy’s fame on the RCS Carnival Midway. We’ll find out what indulgent deliciousness Chef Dominic is cooking up now through August 15th.

“Long Beach residents and visitors alike are in for a treat as dozens of local restaurants and food retailers will offer unique, over-the-top Burgers and value-priced Burger Offers when the inaugural Long Beach Burger Week launches August 1-8, 2021.” Proprietor & Chef Joey Rooney of The Cooked Duck on Pacific Coast Highway is a participating restaurant in Long Beach Burger Week. It’s an easygoing and popular neighborhood restaurant for Breakfast and Lunch serving generous portions of properly prepared comfort foods. For Long Beach Burger Week Chef Joey is featuring his Fritos Chili Cheddar Burger with Texas chili, caramelized onions, cheddar cheese and topped with Fritos Corn Chips for the perfect crunch. Restaurateur Joey Rooney joins us with a Fritos Chili Cheddar Burger 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 continually updating us on the real impact of the Covid-19 crisis in the hospitality field and what we, as diners, can do to support the continued survival of restaurants during the initial, highly fluid stages of the hoped-for recovery. Chefs typically prefer to cook with natural gas at their restaurants. Some USA cities have been making moves to phase out natural gas connections to residences and businesses with the hope of reducing carbon emissions. Chef Andrew shares his thoughts.

All of this and heaping helpings of extra deliciousness on this week’s not-to-miss show!

Play

Show 435, July 24, 2021: Co-Host Chef Andrew Gruel of the Slapfish Restaurant Group with “Ask the Chef”

Chef Andrew Gruel of the Slapfish Restaurant Group

Our own Chef Andrew Gruel of the Slapfish Restaurant Group provides another timely and informative “Ask the Chef” segment where Chef Andrew responds to listeners thoughtful inquiries. Chef Andrew is continually updating us on the real impact of the Covid-19 crisis in the hospitality field and what we, as diners, can do to support the continued survival of restaurants during the initial, highly fluid stages of the hoped-for recovery. Genuine concerns remain…

Chefs typically prefer to cook with clean-burning, natural gas at their restaurants. Besides being highly efficient for temperature control cooking with natural gas is essential for wok-cooking, flame-searing and charing. Some US cities have been making moves to phase out natural gas connections to residences and businesses with the hope of possibly reducing carbon emissions. Oops…Chef Andrew shares his informed thoughts.

Play

July 24: Azucar, Long Beach Burger Week with Remix Kitchen Bar and the Crooked Duck, Palm Springs Summer Eats Pass, the Midway Gourmet

Podcasts

Segment One: Show Preview with Executive Producer & Co-Host Andy Harris
Segment Two: Laura Slipak, General Manager, Azucar Restaurant and La Serena Villas, Palm Springs
Segment Three: Chef Ross Pangilinan, Remix Kitchen Bar, Long Beach Exchange, Long Beach
Segment Four: Greater Palm Springs Summer Eats Pass with Davis Meyer and Restaurateur Bryan Rogers of Boozehounds
Segment Five: Chef Dominic Palmieri, “The Midway Gourmet” at the OC Fair Part One
Segment Six: Chef Dominic Palmieri, “The Midway Gourmet” at the OC Fair Part Two
Segment Seven: Chef & Proprietor Joey Rooney, The Crooked Duck, Long Beach
Segment Eight: Co-Host Chef Andrew Gruel of the Slapfish Restaurant Group with “Ask the Chef”

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

Azucar, located in La Serena Villas in Palm Springs, is a hidden gem of a boutique dining experience. They serve modern contemporary cuisine (American, Mediterranean and Spanish flavors) to a sophisticated, adults-only crowd, focusing on flavor utilizing high quality and local ingredients. Azucar offers outdoor seating by the beautiful La Serena Villas pool and on their designed rooftop deck with a view. Reservations are politely recommended. “Sugar High Rooftop Lounge at La Serena Villas is a great mix of Boho chic meets cool Palm Springs. The little desert oasis sits atop the fresh and vibrant restaurant Azucar. It is the perfect slice of heaven to sip on amazing cocktails and nosh on appetizers. You can have all this while surrounded by the breathtaking San Jacinto mountains.” General Manager Laura Slipak is our guest providing the overview of the property.

“Long Beach residents and visitors alike are in for a treat as dozens of local restaurants and food retailers will offer unique, over-the-top Burgers and value-priced Burger Offers when the inaugural Long Beach Burger Week launches August 1-8, 2021.” Chef Ross Pangilinan of Remix Kitchen Bar in the Long Beach Exchange is one of the participating restaurants in the inaugural Long Beach Burger Week. ReMix is a modern version of the acclaimed Mix Mix Kitchen Bar by esteemed Chef Ross Pangilinan. For Long Beach Burger Week Chef Ross is featuring French Burger Sliders with shallot marmalade, bacon, melted brie, truffle aioli and served with fries. Chef Ross Pangilinan joins us spatula securely in hand.

The Greater Palm Springs Convention & Visitors Bureau launched the digital Summer Eats Pass in early June to help support local restaurants, while also providing deals and offerings to the community and visitors. Each time diners use the pass to check in to a local eatery, they become eligible for a weekly drawing to win a $50 gift card to a local restaurant. To unlock the savings, guests can download a free mobile pass to access exclusive offers from Greater Palm Springs restaurants. Offers range from special prix fixe menus to free items with purchases.” Boozehounds (“Where dogs bring their humans”,) an ambitious newly opened, dog-friendly dining establishment with a serious bar program in Palm Springs is part of the Summer Eats Pass. Co-owner Bryan Rogers joins in the conversation along with Davis Meyer of the Greater Palm Springs CVB.

The 2021 OC Fair opened the gates on Friday, July 16th. Opening Weekend was sold out. Outrageous Fair Food is always a mouthwatering highlight. What crazy edible will they next put on a stick? One of the all-star Fair Food personalities is the well-traveled Midway Gourmet, Chef Dominic Palmieri of Biggy’s fame on the RCS Carnival Midway. We’ll find out what indulgent deliciousness Chef Dominic is cooking up now through August 15th.

“Long Beach residents and visitors alike are in for a treat as dozens of local restaurants and food retailers will offer unique, over-the-top Burgers and value-priced Burger Offers when the inaugural Long Beach Burger Week launches August 1-8, 2021.” Proprietor & Chef Joey Rooney of The Cooked Duck on Pacific Coast Highway is a participating restaurant in Long Beach Burger Week. It’s an easygoing and popular neighborhood restaurant for Breakfast and Lunch serving generous portions of properly prepared comfort foods. For Long Beach Burger Week Chef Joey is featuring his Fritos Chili Cheddar Burger with Texas chili, caramelized onions, cheddar cheese and topped with Fritos Corn Chips for the perfect crunch. Restaurateur Joey Rooney joins us with a Fritos Chili Cheddar Burger 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 continually updating us on the real impact of the Covid-19 crisis in the hospitality field and what we, as diners, can do to support the continued survival of restaurants during the initial, highly fluid stages of the hoped-for recovery. Chefs typically prefer to cook with natural gas at their restaurants. Some USA cities have been making moves to phase out natural gas connections to residences and businesses with the hope of reducing carbon emissions. Chef Andrew shares his thoughts.

All of this and heaping helpings of extra deliciousness on this week’s not-to-miss show!

Azucar, located in La Serena Villas in Palm Springs, is a hidden gem of a boutique dining experience. They serve modern contemporary cuisine (American, Mediterranean and Spanish flavors) to a sophisticated, adults-only crowd, focusing on flavor utilizing high quality and local ingredients. Azucar offers outdoor seating by the beautiful La Serena Villas pool and on their designed rooftop deck with a view. Reservations are politely recommended.

Sugar High Rooftop Lounge at La Serena Villas is a great mix of Boho chic meets cool Palm Springs. The little desert oasis sits atop the fresh and vibrant restaurant Azucar. It is the perfect slice of heaven to sip on amazing cocktails and nosh on appetizers. You can have all this while surrounded by the breathtaking San Jacinto mountains.”

“Originally built in 1933, La Serena Villas sits on over an acre of beautiful landscaped grounds in the heart of downtown Palm Springs, walking distance to the famous Palm Canyon Drive, where you will find the best restaurants, boutiques and galleries.”

“Redeveloped as a luxury hotel with 18 guest rooms in 2016 by award -winning architect, May Sung, with all the modern amenities of a 5-star hotel. Each piece of furniture, all materials and finishes have been carefully hand- picked by interior design group, Avenue Interior Design.”

“The stunning San Jacinto Mountains are the backdrop for this luxury boutique hotel. The secluded private villas each have a private patio, complete with a romantic claw foot tub, fire-pit, and built-in benches.”

Laura Slipak, the General Manager of both La Serena Villas and Azucar restaurant is our guest.

Ross Pangilinan of Mix Mix Kitchen Bar

“Long Beach residents and visitors alike are in for a treat as dozens of local restaurants and food retailers will offer unique, over-the-top Burgers and value-priced Burger Offers when the inaugural Long Beach Burger Week launches August 1-8, 2021.”

“Organized by local non-profit, Long Beach Food & Beverage and thanks to a generous grant from the City of Long Beach, executive director Terri Henry, who brought the original restaurant week to Long Beach with partners in 2014, felt that in addition to encouraging local and surrounding “foodies” to enjoy what the expanding Long Beach culinary community has to offer, events like Burger Week support the local economy and put “butts in seats” of our valued restaurants. “Now that we are a registered 501c3 non-profit and have support, we decided to mix things up a little this year and put our efforts into a city-wide Long Beach Burger Week, because, hey, it’s summertime who doesn’t love a good burger?’,” Henry explained.”

“There are no tickets or passes to purchase. Burger lovers are invited to dine-in, take-out or have featured delivered from their favorite restaurants, or order from the websites of various pop-ups or home cottage businesses for pick-up. Participating restaurants, food businesses and offers can be found on the Long Beach Burger Week website”

Chef Ross Pangilinan of Remix Kitchen Bar in the Long Beach Exchange is one of the participating restaurants in the inaugural Long Beach Burger Week. ReMix is a modern version of the acclaimed Mix Mix Kitchen Bar by esteemed Chef Ross Pangilinan. His third Southern California concept has combined Mix Mix signature dishes with a complete new assortment of food offerings.

Chef Ross is featuring French Burger Sliders with shallot marmalade, bacon, melted brie, truffle aioli and served with fries.

The Sliders are served with the guest’s choice of a beer or soft drink.

Chef Ross Pangilinan joins us spatula securely in hand.

Davis Meyer of the Greater Palm Springs Convention and Visitors Bujreau

The Greater Palm Springs Convention & Visitors Bureau launched the digital Summer Eats Pass in early June to help support local restaurants, while also providing deals and offerings to the community and visitors. Each time diners use the pass to check in to a local eatery, they become eligible for a weekly drawing to win a $50 gift card to a local restaurant. To unlock the savings, guests can download a free mobile pass to access exclusive offers from Greater Palm Springs restaurants. Offers range from special prix fixe menus to free items with purchases.”

“We’re thrilled to be able to offer the Summer Eats Pass to encourage the community and visitors to help support our local restaurant scene and even encourage exploration of new favorites,” said Davis Meyer, Director of Partnership. “Despite a challenging year for the restaurant industry, Greater Palm Springs offers a rich and diverse culinary scene with a variety of new offerings available for people to experience this summer.”

Boozehounds (“Where dogs bring their humans”,) an ambitious newly opened, dog-friendly dining establishment with a serious bar program in Palm Springs is part of the Summer Eats Pass. Co-owner Bryan Rogers joins in the conversation along with Davis Meyers of the Greater Palm Springs CVB.

Dominic Palmieri of Midway Gourmet

The 2021 OC Fair opened the gates on Friday, July 16th. The first Weekend was a complete sellout. Outrageous Fair Food is always a mouthwatering highlight. What crazy edible will they next put on a stick? One of the all-star, Fair Food personalities is the well-traveled Midway Gourmet, Chef Dominic Palmieri of Biggy’s fame on the RCS Carnival Midway.

Chef Dominic has noticed a taste trend in addition to the continuing appeal of spicy flavors. That’s sour. The creative minds at The Midway Gourmet have found spicy & sour inspiration and now perfected the all-new Hot Cheeto-n-Cheese Pickles which debuts at the OC Fair. It’s premium dill pickle chips smothered in cheese sauce and then topped with crunchy Hot Cheetos.

Also a juicy, Hot Cheeto-n-Cheese Burger with premium Angus beef. It’s a flame-grilled charbroiled burger sandwiched between a toasted buttery bun dipped in melted cheddar cheese then rolled in ground-up hot Cheetos. The burger is then topped with melted cheese and whole crunchy hot Cheetos.

For those hot Summer days consider the Watermelon Taco topped with refreshing Dole Whip and Tajin.

We’ll find out what other indulgent deliciousness Chef Dominic is cooking up now through August 15th with Chef Dominic.

Joey Rooney of the Crooked Duck

“Long Beach residents and visitors alike are in for a treat as dozens of local restaurants and food retailers will offer unique, over-the-top Burgers and value-priced Burger Offers when the inaugural Long Beach Burger Week launches August 1-8, 2021.”

“Organized by local non-profit, Long Beach Food & Beverage and thanks to a generous grant from the City of Long Beach, executive director Terri Henry, who brought the original restaurant week to Long Beach with partners in 2014, felt that in addition to encouraging local and surrounding “foodies” to enjoy what the expanding Long Beach culinary community has to offer, events like Burger Week support the local economy and put “butts in seats” of our valued restaurants. “Now that we are a registered 501c3 non-profit and have support, we decided to mix things up a little this year and put our efforts into a city-wide Long Beach Burger Week, because, hey, it’s summertime who doesn’t love a good burger?’,” Henry explained.”

“There are no tickets or passes to purchase. Burger lovers are invited to dine-in, take-out or have featured delivered from their favorite restaurants, or order from the websites of various pop-ups or home cottage businesses for pick-up. Participating restaurants and other types of food businesses and offers are on LB Burger Week’s site.

Proprietor & Chef Joey Rooney of The Cooked Duck on Pacific Coast Highway is a participating restaurant in Long Beach Burger Week. It’s an easygoing and popular neighborhood restaurant for Breakfast and Lunch serving generous portions of properly prepared comfort foods. They are known for coffee, breakfast specialties, sandwiches and, of course, burgers. Beer and wine are on the menu, too, along with wine-based cocktails.

For Long Beach Burger Week Chef Joey is featuring his Fritos Chili Cheddar Burger with Texas chili, caramelized onions, cheddar cheese and topped with Fritos Corn Chips for the perfect crunch.

Restaurateur Joey Rooney joins us with a Fritos Chili Cheddar Burger in hand.

Chef Andrew Gruel of the Slapfish Restaurant Group

Our own Chef Andrew Gruel of the Slapfish Restaurant Group provides another timely and informative “Ask the Chef” segment where Chef Andrew responds to listeners thoughtful inquiries. Chef Andrew is continually updating us on the real impact of the Covid-19 crisis in the hospitality field and what we, as diners, can do to support the continued survival of restaurants during the initial, highly fluid stages of the hoped-for recovery. Genuine concerns remain…

Chefs typically prefer to cook with clean-burning, natural gas at their restaurants. Some USA cities have been making moves to phase out natural gas connections to residences and businesses with the hope of possibly reducing carbon emissions. Chef Andrew shares his informed thoughts.

Chef Andrew also reports on the progress of his new ambitious Save the Brave Burger” fundraiser for Summer to benefit Veterans with PTS.

Podcasts

Segment One: Show Preview with Executive Producer & Co-Host Andy Harris
Segment Two: Laura Slipak, General Manager, Azucar Restaurant and La Serena Villas, Palm Springs
Segment Three: Chef Ross Pangilinan, Remix Kitchen Bar, Long Beach Exchange, Long Beach
Segment Four: Greater Palm Springs Summer Eats Pass with Davis Meyer and Restaurateur Bryan Rogers of Boozehounds
Segment Five: Chef Dominic Palmieri, “The Midway Gourmet” at the OC Fair Part One
Segment Six: Chef Dominic Palmieri, “The Midway Gourmet” at the OC Fair Part Two
Segment Seven: Chef & Proprietor Joey Rooney, The Crooked Duck, Long Beach
Segment Eight: Co-Host Chef Andrew Gruel of the Slapfish Restaurant Group with “Ask the Chef”

Show 434, July 17, 2021: Show Preview with Executive Producer & Co-Host Andy Harris

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

The beloved OC Fair is back in Costa Mesa from July 16th through August 15th. If you love to cook or love to eat, this is the place to meet! “Culinary Arts is again taking center stage at the 2021 OC Fair in the OC Promenade. The Main Stage there is booked every day throughout the fair and will be host to chefs, bakers, farmers, floral artists, food bloggers, mixologists, brewers, butchers and more. (Every evening there’s a great band to provide music.)” The OC Fair’s long-time Agriculture Education Supervisor, Evy Young, is our guide to all the delights.

Proprietors of Sixmilebridge Vineyards and Winery, Jim and Barbara Moroney, “came to Paso Robles with the singular dream of producing wines that had they found them elsewhere, would become favorites of theirs. The Moroneys want to express the singular character of their Westside Paso soil in wines they look forward to drinking every day.” “Sixmilebridge is best known for it’s estate grown Cabernet Sauvignon and Bordeaux-style blends. Their commitment to showcasing world-class wines begins with organically farmed, limestone-rich Paso Robles vineyards.” Jim Moroney joins us to pull the cork on Sixmilebridge Vineyards and Winery.

Robert Schueller of Melissa’s (our resident Prince of Produce) presented two, well attended talks on the Culinary Stage in the OC Promenade on Opening Day at the 2021 OC Fair. On the menu were California Specialty Fruit Crops and California Specialty Vegetable Crops. Also a preview of the always eagerly anticipated upcoming Hatch Chile season which is starting now. Robert will share a condensed version of his presentations with us. Melissa’s Produce will be featured in many cooking demonstrations on the Main Stage in the OC Pavilion, the site of the major culinary happenings. For the run of The Fair they will be showcased in the Rare Fruit Growers exhibit located in the Centennial Farms area.

FINCA Paso Robles is a casual restaurant which highlights Baja and Sonora style Mexican food with an emphasis on wood-grilled seafood and carne asada. Located in the historic farmhouse of the Old Hometown Nursery of Paso Robles adjacent to the Paso Market Walk comes the latest project from the owners of La Taquiza – a casual Napa based Mexican restaurant that has been in the Michelin Guide over the years.” Co-proprietor Diego Aguirre, a third generation restaurateur, joins us.

Our own Chef Andrew Gruel of the Slapfish Restaurant Group provides another timely and informative “Ask the Chef” segment where Chef Andrew responds to listeners thoughtful inquiries. Chef Andrew is continually updating us on the real impact of the Covid-19 crisis in the hospitality field and what we, as diners, can do to support the continued survival of restaurants during the initial, highly fluid stages of the hoped-for recovery. Chef Andrew provides more of his insider’s perspective on how the restaurant business is bouncing back from the pandemic. What changes can we now expect in full-service dining, including fine dining? He also reports on the progress of his new, ambitious Save the Brave Burger” Summer fundraiser to benefit Veterans with PTS.

All of this and heaping helpings of extra deliciousness on this week’s not-to-miss show!

Play

Show 434, July 17, 2021: Co-Host Chef Andrew Gruel of the Slapfish Restaurant Group with “Ask the Chef”

Chef Andrew Gruel savoring a New Jersey style Pizza

Our own Chef Andrew Gruel of the Slapfish Restaurant Group provides another timely and informative “Ask the Chef” segment where Chef Andrew responds to listeners thoughtful inquiries. Chef Andrew is continually updating us on the real impact of the Covid-19 crisis in the hospitality field and what we, as diners, can do to support the continued survival of restaurants during the initial, highly fluid stages of the hoped-for recovery. Genuine concerns remain…

Chef Andrew provides more of his insider’s perspective on how the restaurant business is bouncing back from the pandemic. What changes can we expect in full-service dining with a focus on fine dining?

He also reports on the progress of his new ambitious Save the Brave Burger” fundraiser to benefit Veterans with PTS.

Play

July 17: OC Fair featuring Melissa’s World Variety Produce, Sixmilebridge Vineyards and Winery, FINCA Paso Robles

Podcasts

Segment One: Show Preview with Executive Producer & Co-Host Andy Harris
Segment Two: Evy Young, Agriculture Education Supervisor, OC Fair
Segment Three: Jim Moroney, Proprietor, Sixmilebridge Vineyards and Winery, Paso Robles Part One
Segment Four: Jim Moroney, Proprietor, Sixmilebridge Vineyards and Winery, Paso Robles Part Two
Segment Five: Robert Schueller, “The Prince of Produce,” Melissa’s Part One
Segment Six: Robert Schueller, “The Prince of Produce,” Melissa’s Part Two
Segment Seven: Diego Aguirre, Co-Proprietor, FINCA restaurant, Paso Robles
Segment Eight: Co-Host Chef Andrew Gruel of the Slapfish Restaurant Group with “Ask the Chef”

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

The beloved OC Fair is back in Costa Mesa from July 16th through August 15th. If you love to cook or love to eat, this is the place to meet! “Culinary Arts is again taking center stage at the 2021 OC Fair in the OC Promenade. The Main Stage there is booked every day throughout the fair and will be host to chefs, bakers, farmers, floral artists, food bloggers, mixologists, brewers, butchers and more. (Every evening there’s a great band to provide music.)” The OC Fair’s long-time Culinary Arts Supervisor, Evy Young, is our guide to all the delights.

Proprietors of Sixmilebridge Vineyards and Winery, Jim and Barbara Moroney, “came to Paso Robles with the singular dream of producing wines that had they found them elsewhere, would become favorites of theirs. The Moroneys want to express the singular character of their Westside Paso soil in wines they look forward to drinking every day.” “Sixmilebridge is best known for it’s estate grown Cabernet Sauvignon and Bordeaux-style blends. Their commitment to showcasing world-class wines begins with organically farmed, limestone-rich Paso Robles vineyards.” Jim Moroney joins us to pull the cork on Sixmilebridge Vineyards and Winery.

Robert Schueller of Melissa’s (our resident Prince of Produce) is presenting two talks on the Culinary Stage in the OC Pavilion on Opening Day at the 2021 OC Fair. On the menu are California Specialty Fruit Crops and California Specialty Vegetable Crops. Also a preview of the always eagerly anticipated upcoming Hatch Chile season. Robert will share a condensed version of his presentations with us. Melissa’s Produce will be featured in many cooking demonstrations on the Main Stage in the OC Pavilion, the site of the major culinary happenings. For the run of The Fair they will be showcased in the Rare Fruit Growers exhibit located in the Centennial Farms area.

“FINCA Paso Robles is a casual restaurant which highlights Baja and Sonora style Mexican food with an emphasis on wood-grilled seafood and carne asada. Located in the historic farmhouse of the Old Hometown Nursery of Paso Robles comes the latest project from the owners of La Taquiza – a casual Napa based Mexican restaurant that has been in the Michelin Guide over the years.” Co-proprietor Diego Aguirre, a second generation restaurateur, joins us.

Our own Chef Andrew Gruel of the Slapfish Restaurant Group provides another timely and informative “Ask the Chef” segment where Chef Andrew responds to listeners thoughtful inquiries. Chef Andrew is continually updating us on the real impact of the Covid-19 crisis in the hospitality field and what we, as diners, can do to support the continued survival of restaurants during the initial, highly fluid stages of the hoped-for recovery. Chef Andrew provides more of his insider’s perspective on how the restaurant business is bouncing back from the pandemic. What changes can we expect in fine dining? He also reports on the progress of his new, ambitious “Save the Brave Burger” fundraiser to benefit Veterans with PTS.

All of this and heaping helpings of extra deliciousness on this week’s not-to-miss show!

Evy Young of the OC Fair

The beloved OC Fair is back in Costa Mesa from July 16th through August 15th. “If you love to cook or love to eat, this is the place to meet!”

“Culinary Arts is taking center stage at the 2021 OC Fair in the OC Promenade. The Main Stage there is booked every day throughout the fair and will be host to chefs, bakers, farmers, floral artists, food bloggers, mixologists, brewers, butchers and more. (And every evening there’s a great band to provide music.)”

“Learn from the best during demos and tasting sessions stocked with kitchen secrets, war stories and more – straight from the experts.”

The OC Fair’s long-time Culinary Arts Supervisor, Evy Young, is our guide to all the delights.

Jim Moroney of Sixmilebridge Vineyards and Winery

“Proprietors of Sixmilebridge Vineyards and Winery, Jim and Barbara Moroney, came to Paso Robles with the singular dream of producing wines that had they found them elsewhere, would become favorites of theirs. The Moroneys want to express the singular character of their Westside Paso soil in wines they look forward to drinking every day.”

“Sixmilebridge is best known for it’s estate grown Cabernet Sauvignon and Bordeaux-style blends. Their commitment to showcasing world-class wines begins with organically farmed, limestone-rich Paso Robles vineyards.”

Sixmilebridge offers relaxed tasting room appointments daily from 10:00 am to 3:30 pm. “The Moroney’s believe that wine is best experienced when hosts are able to dedicate their time exclusively to one group. Consequently, guests can expect one of Sixmilebridge’s welcoming staff to remain available exclusively to your party for the duration of the visit.”

“Winemaker Anthony Yount said it best: our terroir at Sixmilebridge is nothing if not extreme. Were we crazy to plant Bordeaux varietal grapes into the face of an impossibly steep, untamed hillside overlooking the westside of Paso Robles—best known as premier Rhone growing country? Maybe a little. But we’ve never run from hard work, and we knew the growing conditions rivaled the best in the world.”

“Here, exceptional quality fruit is born from a thick layer of limestone dominate terrain that stretches out in every direction down steep hillsides. With staggering temperature swings of up to 50 degrees that soar and drop daily, and a consistent and daily breeze from the Pacific Ocean, our low-yield fruit is stressed, tried, and tested.”

Jim Moroney pulls the cork on all things Sixmilebridge Vineyards and Winery for us.

Robert Schueller of Melissa's World Variety Produce in the AM830 KLAA Studio

Robert Schueller of Melissa’s (our resident Prince of Produce) is presenting two talks on the Culinary Stage in the OC Pavilion on Opening Day at the 2021 OC Fair. On the menu are California Specialty Fruit Crops and California Specialty Vegetable Crops. Also a preview of the always eagerly anticipated upcoming Hatch Chile season. Robert will share a highlighted version of his engaging presentation with us.

Melissa’s Produce will be featured in many cooking demonstrations on the Main Stage in the OC Pavilion, the site of the major culinary happenings. For the run of The Fair they will be showcased in the Rare Fruit Growers exhibit located in the Centennial Farms area.

Melissa’s Robert Schueller joins us White Dragon Fruit in hand.

Diego Aguirre of Finca Paso Robles

FINCA Paso Robles is a casual restaurant which highlights Baja and Sonora style Mexican food with an emphasis on wood-grilled seafood and carne asada. Located in the historic farmhouse of the Old Hometown Nursery of Paso Robles comes the latest project from the owners of La Taquiza – a casual Napa based Mexican restaurant that has been in the Michelin Guide over the years.”

“With over 20 years experience in the service industry, co-owner Patrick Aguirre has worked under the likes of Thomas Keller at Bouchon Bakery and Suzanne Goin of A.O.C. His business partner and wife Stephanie, has managed multiple businesses, from aiding in her family’s seafood distribution company to running restaurants in both Napa and Los Angeles. Accompanying them in opening FINCA is son, Diego, and daughter-in-law, Cecilia, who both graduated from Cal Poly San Luis Obispo and have been in the area since 2013. With a combined 15 years experience in the wine and service industry between them, they are excited to bring their passion and love for their community to this home-grown venture.”

Diego Aguirre, a 2nd generation restaurateur, is our guest.

Chef Andrew Gruel savoring a New Jersey style Pizza

Our own Chef Andrew Gruel of the Slapfish Restaurant Group provides another timely and informative “Ask the Chef” segment where Chef Andrew responds to listeners thoughtful inquiries. Chef Andrew is continually updating us on the real impact of the Covid-19 crisis in the hospitality field and what we, as diners, can do to support the continued survival of restaurants during the initial, highly fluid stages of the hoped-for recovery. Genuine concerns remain…

Chef Andrew provides more of his insider’s perspective on how the restaurant business is bouncing back from the pandemic. What changes can we expect in fine dining?

He also reports on the progress of his new ambitious Save the Brave Burger” fundraiser to benefit Veterans with PTS.

Podcasts

Segment One: Show Preview with Executive Producer & Co-Host Andy Harris
Segment Two: Evy Young, Agriculture Education Supervisor, OC Fair
Segment Three: Jim Moroney, Proprietor, Sixmilebridge Vineyards and Winery, Paso Robles Part One
Segment Four: Jim Moroney, Proprietor, Sixmilebridge Vineyards and Winery, Paso Robles Part Two
Segment Five: Robert Schueller, “The Prince of Produce,” Melissa’s Part One
Segment Six: Robert Schueller, “The Prince of Produce,” Melissa’s Part Two
Segment Seven: Diego Aguirre, Co-Proprietor, FINCA restaurant, Paso Robles
Segment Eight: Co-Host Chef Andrew Gruel of the Slapfish Restaurant Group with “Ask the Chef”

Show 433, July 10, 2021: Show Preview with Executive Producer & Co-Host Andy Harris

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

For proprietor Mike Smith at Palm Springs’ Chicken Ranch (a locals’ favorite) preparing good food is simple. “It starts with great ingredients sourced from local farms who apply sustainable, eco-friendly standards to their craft. Chicken Ranch’s rotisserie chicken, crisp, delicious salads and savory, succulent sides are prepared carefully and artistically, with respect to seasonal ingredients, flavors and seasonings. Chicken Ranch is committed to keeping it fresh; bringing farm-fresh produce and free-range poultry from local farms to every guest’s plate.” Chicken Ranch is full service with shaded patio seating with misters. Also a full bar with beer, wine, cocktails and spirits. The ruler of Chicken Ranch’s roost, Mike Smith, joins us.

“Proprietress Riley Roddick’s (Hubba Wines in Tin City, Paso Robles) journey as a winemaker spans all corners of the world and her wines are a reflection of a myriad of influences, education, and experience. Born and raised in San Diego, Riley received a degree in Ag Business with a minor in Viticulture from Cal Poly, San Luis Obispo.” “Her love of the Central Coast of California eventually called her back to the Paso Robles region (after wine explorations in Australia, France and Italy) where she worked as assistant winemaker at Law Estate wines moving later to assistant winemaker under Vailia From at Desparada Wines. She continues to consult for Monochrome Wines.” Hubba wines are a reflection of Riley’s international influences, inspiration from friends and family, and her never-ending wanderlust. Share these wines with friends, family, food, and whatever the day brings.” Riley Roddick uncorks all that is Hubba Wines for us.

For the fourth year, Bracken’s Kitchen is hosting its signature culinary event benefiting the less fortunate and food insecure in Southern California. This year’s edition, THE HUNGRY GAMES 4.0, will feature talented, local chefs creating their trademark dishes and competing in the organization’s very own 9,000 square foot kitchen in Garden Grove on Thursday, September 9, 2021, from 6 p.m. to 9 p.m. 

“All who attend are encouraged to come HUNGRY as guests will enjoy selections of small bites, appetizers, snacks, sweets, beer, and wine, while experiencing the entire Bracken’s Kitchen facility including three commercial kitchens and a newly renovated outdoor space. Guests will have the opportunity to enjoy the culinary competition, participate in a silent auction of unique items, and learn more about the great work to which Bracken’s Kitchen is devoted.” Founding Chef Bill Bracken is our guest.

Our own Chef Andrew Gruel of the Slapfish Restaurant Group provides another timely and informative “Ask the Chef” segment where Chef Andrew responds to listeners thoughtful inquiries. Chef Andrew is continually updating us on the real impact of the Covid-19 crisis in the hospitality field and what we, as diners, can do to support the continued survival of restaurants during the initial, highly fluid stages of the hoped-for recovery which remains a genuine concern. Chef Andrew provides more of his insider’s perspective on how the restaurant business is bouncing back from the pandemic. How are establishments coping with all the new price increases? Can menu prices realistically be adjusted?

All of this and heaping helpings of extra deliciousness on this week’s not-to-miss show!

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Show 433, July 10, 2021: Co-Host Chef Andrew Gruel of the Slapfish Restaurant Group with “Ask the Chef”

Our own Chef Andrew Gruel of the Slapfish Restaurant Group provides another timely and informative “Ask the Chef” segment where Chef Andrew responds to listeners thoughtful inquiries. Chef Andrew is continually updating us on the real impact of the Covid-19 crisis in the hospitality field and what we, as diners, can do to support the continued survival of restaurants during the initial, highly fluid stages of the hoped-for recovery which remains a genuine concern.

Chef Andrew provides more of his insider’s perspective on how the restaurant business is bouncing back from the pandemic. How are establishments coping with all the new price increases? Can menu prices realistically be adjusted?

He also reports on his upcoming participation with a tasting station in Bracken’s Kitchen’s annual fundraiser, “Hungry Games 4.0,” on the evening of Thursday, September 9th. Early Bird tickets with special pricing available this month.

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July 10: Chicken Ranch, Hubba Wines, Bracken’s Kitchen Hungry Games 4.0

Podcasts

Segment One: Show Preview with Executive Producer & Co-Host Andy Harris
Segment Two: Restaurateur Mike Smith, Chicken Ranch, Palm Springs
Segment Three: Riley Roddick, Winemaker & Proprietress, Hubba Wines, Tin City, Paso Robles Part One
Segment Four: Riley Roddick, Winemaker & Proprietress, Hubba Wines, Tin City, Paso Robles Part Two
Segment Five: Chef Bill Bracken, Bracken’s Kitchen, The Hungry Games 4.0 Preview Part One
Segment Six: Chef Bill Bracken, Bracken’s Kitchen, The Hungry Games 4.0 Preview Part Two
Segment Seven: Co-Host Chef Andrew Gruel of the Slapfish Restaurant Group with “Ask the Chef”

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

For proprietor Mike Smith at Palm Springs’ Chicken Ranch (a locals’ favorite) preparing good food is simple. “It starts with great ingredients sourced from local farms who apply sustainable, eco-friendly standards to their craft. Chicken Ranch’s rotisserie chicken, crisp, delicious salads and savory, succulent sides are prepared carefully and artistically, with respect to seasonal ingredients, flavors and seasonings. Chicken Ranch is committed to keeping it fresh; bringing farm-fresh produce and free-range poultry from local farms to every guest’s plate.” Chicken Ranch has shaded patio seating with misters. Also a full bar with beer, wine, cocktails and spirits. The ruler of Chicken Ranch’s roost, Mike Smith, joins us.

“Proprietress Riley Hubbard’s (Hubba Wines in Tin City, Paso Robles) journey as a winemaker spans all corners of the world and her wines are a reflection of a myriad of influences, education, and experience. Born and raised in San Diego, Riley received a degree in Ag Business with a minor in Viticulture from Cal Poly, San Luis Obispo.” “Her love of the Central Coast of California eventually called her back to the Paso Robles region (after wine explorations in Australia, France and Italy) where she worked as assistant winemaker at Law Estate wines moving later to assistant winemaker under Vailia From at Desparada Wines. She continues to consult for Monochrome Wines.” Hubba wines are a reflection of Riley’s international influences, inspiration from friends and family, and her never-ending wanderlust. Share these wines with friends, family, food, and whatever the day brings.” Riley Roddick uncorks all that is Hubba Wines for us.

For the fourth year, Bracken’s Kitchen is hosting its signature culinary event benefiting the less fortunate and food insecure in Southern California. This year’s edition, THE HUNGRY GAMES 4.0 will feature talented, local chefs creating their trademark dishes and competing in the organization’s very own 9,000 square foot kitchen in Garden Grove on Thursday, September 9, 2021, from 6 p.m. to 9 p.m.

“All who attend are encouraged to come HUNGRY as guests will enjoy selections of small bites, appetizers, snacks, sweets, beer, and wine, while experiencing the entire Bracken’s Kitchen facility including three commercial kitchens and a newly renovated outdoor space. Guests will have the opportunity to enjoy the culinary competition, participate in silent and live auctions, and learn more about the great work to which Bracken’s Kitchen is devoted.” Founding Chef Bill Bracken is our guest.

Our own Chef Andrew Gruel of the Slapfish Restaurant Group provides another timely and informative “Ask the Chef” segment where Chef Andrew responds to listeners thoughtful inquiries. Chef Andrew is continually updating us on the real impact of the Covid-19 crisis in the hospitality field and what we, as diners, can do to support the continued survival of restaurants during the initial, highly fluid stages of the hoped-for recovery which remains a genuine concern. Chef Andrew provides more of his insider’s perspective on how the restaurant business is bouncing back from the pandemic. How are establishments coping with all the new price increases? He also reports on the progress of his new, ambitious “Save the Brave Burger” fundraiser to benefit Veterans with PTS.

All of this and heaping helpings of extra deliciousness on this week’s not-to-miss show!

Mike Smith of Chicken Ranch

For proprietor Mike Smith at Palm Springs’ Chicken Ranch (a locals’ favorite) preparing good food is simple. “It starts with great ingredients sourced from local farms who apply sustainable, eco-friendly standards to their craft. Chicken Ranch’s rotisserie chicken, crisp, delicious salads and savory, succulent sides are prepared carefully and artistically, with respect to seasonal ingredients, flavors and seasonings. Chicken Ranch is committed to keeping it fresh; bringing farm-fresh produce and free-range poultry from local farms to every guest’s plate.”

Chicken Ranch has shaded patio seating with misters. Also a full bar with beer, wine, cocktails and spirits.

The ruler of Chicken Ranch’s roost, Mike Smith, joins us.

Riley Roddick of Hubba Wines

“Proprietress Riley Hubbard’s (Hubba Wines in Tin City, Paso Robles) journey as a winemaker spans all corners of the world and her wines are a reflection of a myriad of influences, education, and experience. Born and raised in San Diego, Riley received a degree in Ag Business with a minor in Viticulture from Cal Poly, San Luis Obispo.”

“During her time at Cal Poly, she began her career in wine in Paso Robles at L’Aventure Winery under the tutelage of rogue winemaker Stephan Asseo. From working the tasting room, harvest production, to vineyard work, Hubbard immersed herself in the boutique winery’s lifestyle and lived on the property for a few years.”

“Building on her experience from L’Aventure, Riley moved to the Barossa Valley of Australia and worked a harvest at Torbreck Winery. Committed to learning more, she then moved to Montpellier, France and began working on her Master’s Degree with the Vinafera Euromaster program. She studied in France, worked at Domaine d’Aupilhac in Montpeyroux, France and finished her degree in Udine, Italy in the heart of the Friuli region.”

“Her love of the Central Coast of California called her back to the Paso Robles region where she worked as assistant winemaker at Law Estate Wines moving later to assistant winemaker under Vailia From at Desparada Wines. She continues to consult for Monochrome Wines.”

“Hubba wines are a reflection of Riley’s international influences, inspiration from friends and family, and her never-ending wanderlust. Share these wines with friends, family, food, and whatever the day brings.”

Riley Roddick uncorks all that is Hubba Wines for us.

Bill Bracken of Brackens Kitchen

“For the fourth year, Bracken’s Kitchen is hosting its signature culinary event benefiting the less fortunate and food insecure in Southern California. This year’s edition, THE HUNGRY GAMES 4.0 will feature talented, local chefs creating their trademark dishes and competing in the organization’s very own 9,000 square foot kitchen in Garden Grove on Thursday, September 9, 2021, from 6 p.m. to 9 p.m.”

“All who attend are encouraged to come HUNGRY as guests will enjoy selections of small bites, appetizers, snacks, sweets, beer, and wine, while experiencing the entire Bracken’s Kitchen facility including three commercial kitchens and a newly renovated outdoor space. Guests will have the opportunity to enjoy the culinary competition, participate in silent and live auctions, and learn more about the great work to which Bracken’s Kitchen is devoted.”

“Bracken’s Kitchen welcomes a variety of Southern California’s top chefs including our own Chef Andrew Gruel of Slapfish, Chef Rich Mead at Farmhouse at Roger’s Gardens, Chef Peter Petro of Bosscat Kitchen + Libations, Chef Greg Daniels of Harley Laguna Beach, and Master Baker Dean Kim of OC Baking Co., to name just a few.”

“This past year has seen an exponential increase in food insecurity and need here and in Southern California and across the nation. Over the past several months we’ve seen the attention on food insecurity wane and move to other hot topics,” said Bill Bracken, founder Bracken’s Kitchen. “Unfortunately, the need is still there and we are committed to help meet it. The Hungry Games 4.0 is a fun and exciting way that you can help us to meet that need. We hope you will join us for an evening of food, fun, and purpose for our friends and neighbors in need.”

“Bracken’s Kitchen is a 501(c)(3) organization based in Orange County California. Founded in 2013 our mission is simple: Through food recovery, culinary training, and our community feeding program we are committed to recovering, re-purposing, and restoring both food and lives.”

Chef Bill Bracken takes a break from his busy kitchens and joins us.

Our own Chef Andrew Gruel of the Slapfish Restaurant Group provides another timely and informative “Ask the Chef” segment where Chef Andrew responds to listeners thoughtful inquiries. Chef Andrew is continually updating us on the real impact of the Covid-19 crisis in the hospitality field and what we, as diners, can do to support the continued survival of restaurants during the initial, highly fluid stages of the hoped-for recovery which remains a genuine concern.

Chef Andrew provides more of his insider’s perspective on how the restaurant business is bouncing back from the pandemic. How are establishments coping with all the new price increases?

He also reports on the progress of his new ambitious Save the Brave Burger” fundraiser to benefit Veterans with PTS.

Podcasts

Segment One: Show Preview with Executive Producer & Co-Host Andy Harris
Segment Two: Restaurateur Mike Smith, Chicken Ranch, Palm Springs
Segment Three: Riley Roddick, Winemaker & Proprietress, Hubba Wines, Tin City, Paso Robles Part One
Segment Four: Riley Roddick, Winemaker & Proprietress, Hubba Wines, Tin City, Paso Robles Part Two
Segment Five: Chef Bill Bracken, Bracken’s Kitchen, The Hungry Games 4.0 Preview Part One
Segment Six: Chef Bill Bracken, Bracken’s Kitchen, The Hungry Games 4.0 Preview Part Two
Segment Seven: Co-Host Chef Andrew Gruel of the Slapfish Restaurant Group with “Ask the Chef”

Show 432, July 3, 2021: Show Preview with Executive Producer & Co-Host Andy Harris

Happy 4th of July Weekend to all! Dine well and be safe!

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

“Creator of the award-winning website Nibbles and Feasts, Ericka Sanchez delivers a refreshing take on Mexican drinks and popsicles, just in time for Summer in the cookbook, Aguas Frescas & Paletas – Refreshing Mexican Beverages and Frozen Treats, Traditional and Reimagined. Aguas Frescas and Paletas highlights 40 amazing treats that use less sugar than the traditional recipes, and adds unique flavor twists into the mix alongside nostalgia-inducing classics.” “Ranging from familiar flavors like horchata and lime to more unique combinations like Hibiscus & Spiced Orange, Mint Blackberry, and Avocado Coconut the recipes in Aguas Frescas & Paletas use simple and refreshing ingredients that can be found at your local supermarket.” Ericka Sanchez joins us Mango & Chamoy Pop in hand.

“Inspired by the timeless charm of horses, riders, and traditional whitewashed stables, Paso Robles’ The Stables Inn, a celebration of the great outdoors, is a totally renovated 19-room hotel located three short blocks from Paso Robles historic Downtown City Park and town center where shops, restaurants and tasting rooms abound.” “Featuring modern, stylish and unpretentious accommodations with touches of Western chic, The Stables Inn is the perfect spot to call home as you enjoy and explore all that the Paso Robles AVA has to offer.” Hotel Manager Lindsey Sparkman is graciously at our service.

Chef Suzanne Goin and business partner Caroline Styne, owners and operators of The Lucques Group, debuted the long-in-the-works A.O.C. Brentwood early last month. Located at 11648 San Vicente Boulevard in Brentwood, the restaurant features the small plates format that A.O.C. originated with Suzanne’s regularly changing menu inspired by California’s seasons and regional farmers’ markets which helped her win the coveted Outstanding Chef Award from the James Beard Foundation in 2016.” “Caroline, who similarly won Outstanding Restaurateur in 2018, curates the wine program for which A.O.C. is known. Designed for discovery and exploration, the A.O.C. wine list highlights small-production wines from grapes that are either sustainably, organically or biodynamically grown and features a large selection available by the glass and carafe.” Caroline Styne uncorks the new Brentwood A.O.C. for us.

“The Hollywood Bowl’s signature culinary program is again brought to life by James Beard Award -Winning Chef Suzanne Goin and James Beard Award-Winning Restauranteur Caroline Styne (of celebrated local restaurants A.O.C., The Larder Baking Co. and Lucques Catering.) All of The Hollywood Bowl’s dining options have been updated to ensure the safety of all guests and employees. The employees are health screened before starting work, personal protective equipment is worn, sanitation measures have been amplified, and social distancing is required.” Chef Suzanne Goin takes a break from her busy kitchens to join us with an overview of all things culinary at The Hollywood Bowl for the 2021 season which reopens to the public tonight.

One of our most reliable sources of accurate restaurant news in fabulous Las Vegas is Al Mancini, who is the former staff writer for The Las Vegas Review-Journal covering food, restaurants and other aspects of entertainment. After four and one-half years with the Review-Journal Al has now embarked on more personal entrepreneurial ventures covering the dynamic Vegas dining and beverage scene without filters. He has just launched the weekly podcast, Food and Loathing with Jason Harris. We’ll hear about the first two episodes (including the opening of the massive Resorts World on The Strip) and how the Vegas dining scene is gradually recovering from the pandemic.

Our own Chef Andrew Gruel of the Slapfish Restaurant Group provides another timely and informative “Ask the Chef” segment where Chef Andrew responds to listeners thoughtful inquiries. Chef Andrew is continually updating us on the real impact of the Covid-19 crisis in the hospitality field and what we, as diners, can do to support the continued survival of restaurants during the initial, highly fluid stages of the hoped-for recovery which remains a genuine concern. Chef Andrew now gives us his insider’s perspective on how the restaurant business is bouncing back from the pandemic and what’s of current concern. He also reports on the progress of his new, ambitious Save the Brave Burger” fundraiser to benefit Veterans with PTS.

All of this and heaping helpings of extra deliciousness on this week’s not-to-miss show!

Play