Show 285, August 11, 2018: Show Preview with Co-Host Andy Harris

Now a tempting preview of Saturday’s properly decadent show. It’s not, with profuse apologies, for dieters. If we’re successful we will always leave you incredibly hungry and thirsty. In our case, upon careful reflection, that’s probably a pretty good thing…

When we last spoke with Owner/Chefs Ori Menashe and Genevieve Gergis they had recently opened Bestia (2012) in DTLA’s emerging Arts District. Flash forward to the recent opening of their Bavel, also in the Arts District. It’s Middle Eastern flavors with influences from Israel, Morocco, Turkey and Egypt. We pull them both from the active Bavel kitchen for a chat.

Eat your heart out Long Beach! DINE LBC – Long Beach Restaurant Week is on through August 12, 2018. Experience cuisine that delights the palate and defines the art of dining in Long Beach. Held annually, Dine LBC features value-oriented two or three course menus from dozens of Long Beach’s best restaurants in twelve unique neighborhoods throughout the city. The Federal Bar on Pine Avenue in Downtown Long Beach is one of the participating restaurants in DINE LBC. We’ll meet new Chef Tia Baker (ex-Sol Cocina) and talk about the elevated fare at The Federal Bar. New Happy Hour menu, too.

Brennan’s in Marina del Rey has been a friendly, locals’ institution in the area since 1972. It is known for their Thursday night Turtle Racing and potent libations. It was never about the food. In recent years it had become pretty divey. The Artisanal Brewers Collective came to the rescue last year and after a lengthy, top-to-bottom restoration reopened Brennan’s in time for St. Patrick’s Day 2018. The food is now something to talk about (including Vegan specialties) as well as the potent libations. Proprietor Tony Yanow (Golden Road Brewing’s Co-Founder) is our guest

Hatch Chiles, grown only in the Hatch Valley and along the Rio Grande river of New Mexico, are considered by chile aficionados to be the best peppers in the world. Hatch is the premium growing area for New Mexico chiles. Hatch, New Mexico is not only the Chile capital of the USA but also of the World. The ultimate chile, these chiles are only available from New Mexico in a short, six-week window every year (between August and September.) Our resident produce authority, Robert Schueller of Melissa’s, joins us with all the spicy details.

Food journalist Farley Elliott is the Senior Editor for Eater LA He typically contributes six pieces a day, five days a week to this very widely read on-line magazine and newsletter. He’s part of a panel, PR Bootcamp for Restaurants : In Memory of Fifi Chao” that will be part of the upcoming Western Foodservice & Hospitality Expo on August 19th at the L.A. Convention Center. We’ll chat about the panel and the latest news on the L.A. dining scene with Farley.

Chef Andrew Gruel, the founder of The Slapfish Restaurant Group, joins us with another installment of Ask the Chef.” What’s the secret of drool-worthy Crab Cakes? What’s the tastiest crab to use? How does Maryland’s Old Bay Seasoning impact this ? We’ll find out from Chef Andrew with the promise of no added filler.

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

Play

Show 285, August 11, 2018: Chef Andrew Gruel, Founder, Slapfish Restaurant Group

Andy Harris and Andrew Gruel at Cabana 14 at the Cove at Pechanga Resort and CasinoChef Andrew Gruel, the founder of The Slapfish Restaurant Group, joins us with another installment of Ask the Chef.”

What’s the secret of drool-worthy Crab Cakes? What’s the tastiest crab to use? How does Maryland’s Old Bay Seasoning impact this? We’ll find out from Chef Andrew with the promise of no added filler.

Chef Andrew suggests a little crab goes a long way. Don’t break up all the lumps in the crab meat. That adds texture. Also a light touch on the breading. Chef Andrew prefers using panko.

Play

August 11: Bavel, The Federal Bar, Brennan’s Pub, Melissa’s Hatch Chiles, Farley Elliott of Eater LA

Podcasts

Segment One: Show Preview with Co-Host Andy Harris
Segment Two: Owner / Chefs Ori Menashe and Genevieve Gergis, Bavel, DTLA’s Arts District
Segment Three: Chef Tia Baker, The Federal Bar, Long Beach
Segment Four: Tony Yanow, Brennan’s in Marina del Rey, Artisanal Brewers Collective
Segment Five: Robert Schueller, Mellissa’s “Prince of Produce”, Hatch Chile Season
Segment Six: Farley Elliott, Senior Editor, Eater LA Part One
Segment Seven: Farley Elliott, Senior Editor, Eater LA Part Two
Segment Eight: Chef Andrew Gruel, Founder, Slapfish Restaurant Group

Now a tempting preview of this Saturday’s properly decadent show. It’s not, with profuse apologies, for dieters. If we’re successful we will always leave you incredibly hungry and thirsty. In our case, upon careful reflection, that’s probably a pretty good thing…

When we last spoke with Owner/Chefs Ori Menashe and Genevieve Gergis they had recently opened Bestia (2012) in DTLA’s emerging Arts District. Flash forward to the recent opening of their Bavel, also in the Arts District. It’s Middle Eastern flavors with influences from Israel, Morocco, Turkey and Egypt. We pull then both from the active Bavel kitchen for a chat.

Eat your heart out Long Beach ! DINE LBC – Long Beach Restaurant Week is on through August 12, 2018. Experience cuisine that delights the palate and defines the art of dining in Long Beach. Held annually, Dine LBC features value-oriented two or three course menus from dozens of Long Beach’s best restaurants in twelve unique neighborhoods throughout the city. The Federal Bar on Pine Avenue in Downtown Long Beach is one of the participating restaurants in DINE LBC. We’ll meet new Chef Tia Baker (ex-Sol Cocina) and talk about the elevated fare at The Federal Bar. New Happy Hour menu, too.

Brennan’s in Marina del Rey has been a friendly, locals’ institution in the area since 1972. It is known for their Thursday night Turtle Racing and potent libations. It was never about the food. In recent years it had become pretty divey. The Artisanal Brewers Collective came to the rescue last year and after a lengthy, top-to-bottom restoration reopened Brennan’s in time for St. Patrick’s Day 2018. The food is now something to talk about (including Vegan specialties) as well as the potent libations. Proprietor Tony Yanow (ex-Golden Road Brewing) is our guest.

Hatch Chiles, grown only in the Hatch Valley and along the Rio Grande river of New Mexico, are considered by chile aficionados to be the best peppers in the world. Hatch is the premium growing area for New Mexico chiles. Hatch, New Mexico is not only the Chile capital of the US but also of the World The ultimate chile, these chiles are only available from New Mexico in a short, six-week window every year (between August and September.) Our resident produce authority, Robert Schueller of Melissa’s, joins us with all the spicy details.

Food journalist Farley Elliott is the Senior Editor for Eater L.A. He contributes six pieces a day, five days a week to this very widely read on-line magazine and newsletter. He’s part of a panel, “PR Bootcamp for Restaurants: In Memory of Fifi Chao” that will be part of the upcoming Western Foodservice & Hospitality Expo on August 19th at the L.A. Convention Center. We’ll chat about the panel and the latest news on the L.A. dining scene with Farley.

Chef Andrew Gruel, the founder of The Slapfish Restaurant Group, joins us with another installment of “Ask the Chef.” What’s the secret of drool-worthy Crab Cakes? What’s the tastiest crab to use? How does Maryland’s Old Bay Seasoning impact this ? We’ll find out from Chef Andrew with the promise of no added filler.

Executive Chef Ori Menashe and Pastry Chef Genevieve Gergis of BestiaWhen we last spoke with Owner/Chefs Ori Menashe and Genevieve Gergis they had recently opened Bestia (2012) in DTLA’s emerging Arts District. Flash forward to the recent opening of their long-in-the-works Bavel (buh-vel), also in the Arts District. It’s Middle Eastern flavors with influences from Israel, Morocco, Turkey and Egypt.

“Bavel, in Downtown Los Angeles’ Arts District, is a Middle Eastern restaurant from Chefs Ori Menashe and Genevieve Gergis. With family roots in Israel, Morocco, Turkey, and Egypt, Ori and Genevieve have always wanted to open a restaurant that showcases the cuisines of their family lineages, bringing together the flavors and dishes they grew up with.”

With a background in the field of interior design, Genevieve played a key role in the design of both Bestia and Bavel.

“Bavel – Stems from the story of Babel, from the original Old Testament. The Hebrew letters ‘b’ – bet, and ‘v’ – vet, both look the same, except that bet has a dot in the center of it. It is theorized that when the Old Testament was translated, it was not transcribed properly and Bavel turned into Babel.”

“The name is pronounced how it was originally written – Bavel (buh-vel). The story of Bavel is from a time when the Middle East was one. The people of Babylon came together to build a tower to heaven but God did not want them to succeed. In turn, he gave the people different languages so they could no longer communicate and work together.”

“When we read this story, we liked the word Bavel, because it was written during a time when everything was one – Bavel is not specific to any one region.”

We pull then both from the bustling Bavel kitchen for a chat.

Tia BakerEat your heart out Long Beach! DINE LBC – Long Beach Restaurant Week is on through August 12, 2018. Experience cuisine that delights the palate and defines the art of dining in Long Beach. Held annually, Dine LBC features value-oriented two or three course menus from dozens of Long Beach’s best restaurants in twelve unique neighborhoods throughout the city.

The Federal Bar on Pine Avenue in Downtown Long Beach is one of the participating restaurants in DINE LBC. We’ll meet new Chef Tia Baker (ex-Sol Cocina) and talk about the elevated fare at The Federal Bar. New Happy Hour menu, too.

“Passing through the double doors into the main hall of this 1920’s Beaux-arts style building is just the beginning of the Federal experience. Your gaze will draw up into our three-story restaurant that doubles as an event space that can accommodate up 600 patrons, featuring two full-service bars, hand-painted beamed ceilings, towering columns, high windows that provide grand natural lighting, and an attached outside patio.”

The DINE LBC menu for $35 per person is three courses with choices for each course. Selections for the Mains include Pine Street Bouillabaisse, Meatloaf Sundae, Investors Pasta and Chefs Fish of the Day.

Tony YanowBrennan’s in Marina del Rey has been a friendly, locals’ institution in the area since 1972. It is particularly known for their Thursday night Turtle Racing and potent libations. It was never about the food. In recent years it had become pretty divey.

The Artisanal Brewers Collective came to the rescue last year and after a lengthy, top-to-bottom restoration reopened Brennan’s in time for St. Patrick’s Day 2018. The food is now something to talk about (including Vegan specialties) as well as the potent libations. Happily the turtle racing is back twice a month on the traditional Thursday evenings.

“Combining the traditions of the past with a few new ideas, Brennan’s strives to be the premier beach city restaurant for entertaining visitors, grabbing a drink with friends for the game or dining with your loved ones. We promote the improvement of our community and the people in it. We pride ourselves on presenting a menu and environment for locals, visitors and everything in between. Best of all, we do it with the perfect pint, one turtle race at a time!”

Proprietor Tony Yanow (ex-Golden Road Brewing) is our guest.

Robert Schueller of Melissa's World Variety Produce in the AM830 KLAA StudioHatch Chiles, grown only in the Hatch Valley and near the Rio Grande river of New Mexico, are considered by chile aficionados to be the best peppers in the world. Hatch is the premium growing area for New Mexico chiles. Hatch, New Mexico is not only the chile capital of the US but also of the World. Hatch Chiles have been growing in this region for over 135 years, developed by New Mexico State University.

The ultimate chile, these chiles are only available from New Mexico in a short, six- week window every year (between August and September.) Unusually Hatch Chiles are available in mild, medium, hot and extra hot varieties.

Aficionados generally buy the chiles in bulk by the case (typical case is 25 lbs.) and store the chiles in their freezers, assuring use of these chiles year-round. The chiles can be frozen, roasted up to 2 years. Freeze with or without roasted skin and seeds. The chiles tend to get warmer in heat when you freeze with veins and seeds before storage.

Hatch Chiles have a meaty flesh and mild-medium heat making them ideal for use in Chile Con Queso, Chile Rellenos, and Chile Verde. But it doesn’t just stop there. You can also try roasting and using them in salads, soups, stews, dips, and sandwiches. For even more great ideas on how to use this incredible chile, purchase a copy of the genuinely useful Melissa’s Hatch Chile Cookbook

Our resident produce authority, Robert Schueller of Melissa’s, joins us with all the spicy details.

Farley ElliottFood journalist Farley Elliott is the Senior Editor for Eater LA He contributes six pieces a day, five days a week to this very widely read on-line magazine and newsletter. He also graciously responds to readers’ feedback.

Farley is part of an upcoming panel, PR Bootcamp for Restaurants : In Memory of Fifi Chao” that will a program at the upcoming Western Foodservice & Hospitality Expo on August 19th at the L.A. Convention Center. We’ll chat about the panel and the latest news of the L.A. dining scene with Farley.

We’ll be talking about the closing (at year’s end) of Santa Monica’s trend-setting, Italian fine-dining restaurant, Valentino, and some eagerly anticipated restaurant openings on the horizon for the balance of the year.

Andy Harris and Andrew Gruel at Cabana 14 at the Cove at Pechanga Resort and CasinoChef Andrew Gruel, the founder of The Slapfish Restaurant Group, joins us with another installment of Ask the Chef.”

What’s the secret of drool-worthy Crab Cakes? What’s the tastiest crab to use? How does Maryland’s Old Bay Seasoning impact this? We’ll find out from Chef Andrew with the promise of no added filler.

Podcasts

Segment One: Show Preview with Co-Host Andy Harris
Segment Two: Owner / Chefs Ori Menashe and Genevieve Gergis, Bavel, DTLA’s Arts District
Segment Three: Chef Tia Baker, The Federal Bar, Long Beach
Segment Four: Tony Yanow, Brennan’s in Marina del Rey, Artisanal Brewers Collective
Segment Five: Robert Schueller, Mellissa’s “Prince of Produce”, Hatch Chile Season
Segment Six: Farley Elliott, Senior Editor, Eater LA Part One
Segment Seven: Farley Elliott, Senior Editor, Eater LA Part Two
Segment Eight: Chef Andrew Gruel, Founder, Slapfish Restaurant Group

Show 283, July 28, 2018: Show Preview with Co-Host Andy Harris

Now a tempting preview of Saturday’s properly decadent show. It’s not, with profuse apologies, for dieters. If we’re successful we will always leave you incredibly hungry and thirsty. In our case, upon careful reflection, that’s probably a pretty good thing…

Harissa in the Pico-Robertson neighborhood of Los Angeles is the transformation of the long-running Got Kosher restaurant. It’s Tunisian fare (Kosher) with French accents and, now, a carefully selected beer and wine menu, too. We’ll catch up with Chef / Proprietor Alain Cohen.

Eat your heart out Long Beach! DINE LBC – Long Beach Restaurant Week returns August 4 to 12, 2018. Experience cuisine that delights the palate and defines the art of dining in Long Beach. Held annually, Dine LBC features value-oriented two or three course menus from dozens of Long Beach’s best restaurants in twelve unique neighborhoods throughout the city. The original location of King’s Fish House on Pine Avenue is one of the participating restaurants with a special 3-course dinner menu with choices for each course. We’ll meet General Manager John Montorio.

The 5th annual Stu and the Kids Fundraiser, an exceptional Thai-flavored Food & Wine Festival hosted by Chef Stuart Skversky (ex-Spago) with the help of his high-profile chef friends, returns to Vibiana in DTLA on Sunday, August 5, 2018. Proceeds will fund scholarships for Hill Tribe kids in Chaing Mai, Thailand. This is the 4th year we’ve proudly supported this significant Benefit. Executive Director & Founder, Stuart Skversky provides the enticing preview.

It’s a great time to chat about cool and refreshing Summer fruits with our resident produce authority, The Prince of Produce, Robert Schueller of Melissa’s World Variety Produce. Variety Summer California Grapes are trending. Also a preview of the upcoming atch Chile season.

Chef Steve Samson of Rossoblu (DTLA) and Sotto (Century City-adjacent) fame is no stranger to preparing premium pizza that generates deserved raves. The superb Neapolitan pizza he cooks at Sotto in a wood burning-oven imported from Italy and assembled on-site by Italian craftsmen is well-known. Steps from Rossoblu he has just launched Superfine Pizza. It’s a thin-crust pizza with both Neapolitan and New York attributes. Chef Steve joins us with a finishing splash of California olive oil.

Brit Tommy Martin started as a Bartender at Corona del Mar’s Five Crowns back in 1968. 50 years later Tommy is the longest serving, active co-worker at Five Crowns. Earlier this Summer he was recognized with a very special honor. Five Crowns’ Guest Ambassador, Tommy Martin is our guest.

Chef Andrew Gruel, the founder of The Slapfish Restaurant Group, joins us with another installment of “Ask the Chef.” What’s the secret of proper Fish and Chips? We’ll find out from Chef Andrew and also discover the remedy for the wet sock conundrum with the crust on the fish.

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

Play

Show 283, July 28, 2018: Chef Andrew Gruel, Slapfish Restaurant Group, “Ask the Chef”

Andy Harris and Andrew Gruel at Cabana 14 at the Cove at Pechanga Resort and CasinoChef Andrew Gruel, the founder of The Slapfish Restaurant Group, joins us with another installment of Ask the Chef.”

What’s the secret of preparing proper Fish and Chips? How important are the Chips? What’s the best fish to use? How do you avoid the wet sock effect with the coating on the fried fish? How crisp should the chips be?

Play

July 28: Harissa Restaurant, King’s Fish House, Stu and the Kids, Melissa’s Produce, Superfine Pizza, Five Crowns

Podcasts

Segment One: Show Preview with Co-Host Andy Harris
Segment Two: Alain Cohen, Chef / Proprietor Harissa & Got Kosher Bakery and Deli, Los Angeles
Segment Three: DINE LBC Long Beach Restaurant Week, King’s Fish House, Pine Ave.
Segment Four: 5th Annual Stu and The Kids Benefit at Vibiana, DTLA
Segment Five: Melissa’s Robert Schueller, Variety Summer Grapes
Segment Six: Chef Steve Samson, Superfine Pizza, DTLA
Segment Seven: Tommy Martin, Guest Ambassador, Five Crowns, 50 Years of Service
Segment Eight: Chef Andrew Gruel, Slapfish Restaurant Group, “Ask the Chef”

Now a tempting preview of this Saturday’s properly decadent show. It’s not, with profuse apologies, for dieters. If we’re successful we will always leave you incredibly hungry and thirsty. In our case, upon careful reflection, that’s probably a pretty good thing…

Harissa in the Pico-Robertson neighborhood of Los Angeles is the transformation of the long-running Got Kosher restaurant. It’s Tunisian fare (Kosher) with French accents and, now, A carefully selected beer and wine menu, too. We’ll catch up with Chef / Proprietor Alain Cohen.

Eat your heart out Long Beach! DINE LBC – Long Beach Restaurant Week returns August 4 to 12, 2018. Experience cuisine that delights the palate and defines the art of dining in Long Beach. Held annually, Dine LBC features value-oriented two or three course menus from dozens of Long Beach’s best restaurants in twelve unique neighborhoods throughout the city. The original location of King’s Fish House on Pine Avenue is one of the participating restaurants with a special 3-course dinner menu with choices for each course. We’ll meet General Manager John Montorio.

The 5th annual Stu and the Kids Fundraiser, an exceptional Thai-flavored Food & Wine Festival hosted by Chef Stuart Skversky (ex-Spago) with the help of his high-profile chef friends, returns to Vibiana in DTLA on Sunday, August 5, 2018. Proceeds will fund scholarships for Hill Tribe kids in Chaing Mai, Thailand. This is the 4th year we’ve proudly supported this significant Benefit. Executive Director & Founder, Stuart Skversky provides the preview.

It’s a great time to chat about cool and refreshing Summer fruits with our resident produce authority, The Prince of Produce, Robert Schueller of Melissa’s World Variety Produce. Variety Summer California Grapes are trending. Also a preview of the upcoming Hatch Chile season.

Chef Steve Samson of Rossoblu (DTLA) and Sotto (Century City-adjacent) fame is no stranger to preparing premium pizza that generates deserved raves. The superb Neapolitan pizza he cooks at Sotto in a wood burning-oven imported from Italy and assembled on-site by Italian craftsmen is well-known. Steps from Rossoblu he has just launched Superfine Pizza. It’s a thin-crust pizza with both Neapolitan and New York attributes. Chef Steve joins us with a finishing splash of California olive oil.

Brit Tommy Martin started as a Bartender at Corona del Mar’s Five Crowns back in 1968. 50 years later Tommy is the longest serving, active co-worker at Five Crowns. Earlier this Summer he was recognized with a very special honor. Five Crowns’ Guest Ambassador, Tommy Martin is our guest.

Chef Andrew Gruel, the founder of The Slapfish Restaurant Group, joins us with another installment of “Ask the Chef.” What’s the secret of proper Fish and Chips? How about drool-worthy Crab Cakes? We’ll find out from Chef Andrew with no added filler.

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

Alain Cohen of Harissa RestaurantHarissa in the Pico-Robertson neighborhood of Los Angeles is the transformation of the long-running Got Kosher restaurant going back to 2005. It’s Tunisian fare (Kosher) with French accents and, now, a carefully selected beer and wine list, too.

Harissa, the restaurant, pays homage to Chef Alain Cohen’s Tunisian origins, his family’s Paris restaurant, and his American culinary experiences. Harissa, the name, celebrates the beloved spicy sauce that symbolizes Chef Cohen’s vibrant cuisine. In fact, harissa is so valued in Tunisia that an old wives’ tale suggests a husband can judge his wife’s affections by the number of hot peppers she uses when preparing his food

Indeed, Chef Cohen’s harissa sauce stays true to the family recipe, that dates back generations to Tunisia—and while Harissa’s harissa has heat, the emphasis is on balance, not just spicines

“Tunisian cuisine is more savory than its Moroccan neighbor, which leads into the sweet side. Central to Tunisian cuisine is couscous, and you will find the dish well represented in our menu. As well, sample Chef Cohen’s signature Tunisian specialties–including house-made merguez sausage, traditional break pastry, fricassee, and pates a la but argue. Chef Cohen’s sausage making skills are also on display with our house-made charcuterie. And that’s just the beginning…”

“Chef Cohen has created a menu with something for every taste. Start with our diverse appetizer menu–if your taste runs to small plates and a glass of wine or beer. For a simpler lunch, enjoy our salads and sandwiches. And, if you want to immerse your palate in French Tunisian cooking, well, there is a full page devoted to these satisfyingly classic dishes.”

We’ll catch up with Chef / Proprietor Alain Cohen.

John MontorioEat your heart out Long Beach! DINE LBC – Long Beach Restaurant Week returns August 4 to 12, 2018. Experience cuisine that delights the palate and defines the art of dining in Long Beach. Held annually, Dine LBC features value-oriented two or three course menus from dozens of Long Beach’s best restaurants in twelve unique neighborhoods throughout the city.

The original location of King’s Fish House on Pine Avenue is one of the participating restaurants with a special 3-course dinner menu with choices for each course.

“A long time ago, we embarked on a road trip in search of the ultimate seafood experience. We traveled down the highways and byways, pulled up a seat, put on bibs, and soaked up the seafood experience: The no-name dishes with unforgettable flavor, the fresh-caught oysters and clams piled high, the hand-lettered specials on ancient chalkboards, and the savory simmer of every combination of spices imaginable….”

“The pleasure of preparing and sharing seafood was simple and genuine, and it brought out the best in everyone. Often we felt as if we’d been welcomed into somebody’s home. That’s what King’s Fish House is all about- and we’ve tried to bring all of these ideas together into one single, spectacular place, filled with camaraderie and celebration, and the things we love best!”

We’ll meet General Manager John Montorio.

Stuart SkverskyThe 5th annual Stu and the Kids Fundraiser, an exceptional Thai-flavored Food & Wine Festival hosted by Chef Stuart Skversky (ex-Spago) with the help of his high-profile chef friends, returns to Vibiana in DTLA on Sunday, August 5, 2018. Proceeds will fund scholarships for Hill Tribe kids in Chaing Mai, Thailand. This is the 4th year we’ve proudly supported this significant Benefit.

In 2009, Stuart Skversky, a graduate of the Culinary Institute of America and a rising-star chef, made a dramatic life change by giving up a promising chef career in Los Angeles to move to Chiang Mai, becoming a full-time volunteer at the Wat Dan Chan (a local Buddhist temple), teaching local children English, cooking and baking. Recognizing a need to help prepare these high-risk Hill Tribe kids following their graduation, he founded Stu and the Kids to better prepare them for adulthood, helping them get into a university or technical college and giving them the tools for an independent future.

Proceeds from this event go directly to the children’s education, school uniforms, supplies, housing, food and tuition for higher education. Now in their ninth year of fundraising throughout the world, Stu and The Kids has raised over $500,000 for the charity, including last year’s astounding record of $158,000 accumulated from the Los Angeles festival, fundraising on the east coast and online donations during 2017.

Stu and The Kids supervises 29 kids, including eleven that received scholarships in 2018 to support education and jobs in accounting, business management, in-home elder care, cooking and fashion and textiles. The charity hopes to increase the awards to twelve, four-year university scholarships in the coming year.

Tickets for advance general admission, VIP admission and kids may be purchased online.

Executive Director & Founder, Stuart Skversky provides the preview.

Melissa's Robert Schueller at the SoCal Restaurant Show 5th AnniversaryIt’s a great time to chat about cool and refreshing Summer fruits with our resident produce authority, The Prince of Produce, Robert Schueller of Melissa’s World Variety Produce. Variety Summer California Grapes are trending.

A late-season variety grape with an extremely high sugar content, the Candy Sweets® name describes its great flavor! Though petite in size, this amber-green seedless grape has a big taste that makes it an excellent kids snack or lunchbox favorite. Serve a bunch or two on a party platter; this grape’s firm, crunchy texture and sweetness plays well against any extra sharp cheese. Choose grapes that are firm, with no bruises, decay or shatter (loose grapes that have fallen off the stem). Vine stems should to be green and pliable, never dried out.

Also the incredible Hatch Chile season will launch the first week in August. These flavorful peppers are exclusively grown in the Mesilla Valley of New Mexico and are only available annually for a short season in August and part of September. They are considered by discriminating chile aficionados to be the best peppers in the world. We’ll get a fiery preview.

Steve Samson of Sotto and RossobluChef Steve Samson of Rossoblu (DTLA) and Sotto (Century City-adjacent) fame is no stranger to preparing premium pizza that generates deserved raves. The superb Neapolitan pizza he cooks at Sotto in a wood burning-oven imported from Italy and assembled on-site by Italian craftsmen is well-known.

Steps from Rossoblu he has just launched Superfine Pizza. It’s a thin-crust pizza with both Neapolitan and New York attributes. The mission is to use as many local, premium ingredients as possible. It’s by-the-slice or whole pies. Unusually the pizzas are cooked in an electric deck oven from Sweden. It gets up to temperature quickly and Chef Steve has found it to be more energy efficient than gas.

By-the-slice options include Tomato, Mozzarella, and Grana Padano ; Four Cheeses & Spinach; Escarole, Red Onion, Salt Cured Olives, Chilies, Fresh Mozzarella and Smoked Provolone; Pepperoni, Tomato, Mozzarella and Grana Padano; and Tomato, Garlic, Capers, Oregano, Chilies, Mint, Parsley, Basil and Extra Virgin Olive Oil (Vegan).

Chef Steve joins us with a finishing splash of California olive oil.

Delivery is on the horizon.

Tommy MartinBrit Tommy Martin started as a Bartender at Corona del Mar’s Five Crowns back in 1968. 50 years later Tommy is the longest serving, active co-worker at Five Crowns. Earlier this Summer he was recognized with a very special honor.

“In 1968, our favorite Brit, Tommy Martin, moved to Orange County from the East Coast. Seeing Five Crowns’ Tudor architecture and red English phone booth, he quickly applied for a job, sensing he and the restaurant would be a perfect fit. Lucky for us he was right. Little did we know that half a century later, after working as bartender, wine captain and now as our Guest Ambassador, Tommy would be Lawry’s longest serving active co-worker.”

“His energetic, positive attitude and genuine desire to make every moment memorable have endeared him to two generations of guests. For many, a night at Five Crowns without a visit tableside from him doesn’t quite seem the same. For first-timers, meeting such a colorful and charming character, English accent and all, has been a wonderful introduction to the restaurant, its hospitality and its history.”

Five Crowns’ Guest Ambassador, Tommy Martin is our guest.

Andy Harris and Andrew Gruel at Cabana 14 at the Cove at Pechanga Resort and CasinoChef Andrew Gruel, the founder of The Slapfish Restaurant Group, joins us with another installment of Ask the Chef.”

What’s the secret of preparing proper Fish and Chips? How important are the Chips? What’s the best fish to use? How about drool-worthy Crab Cakes? We’ll find out from Chef Andrew with the promise of no added filler.

Podcasts

Segment One: Show Preview with Co-Host Andy Harris
Segment Two: Alain Cohen, Chef / Proprietor Harissa & Got Kosher Bakery and Deli, Los Angeles
Segment Three: DINE LBC Long Beach Restaurant Week, King’s Fish House, Pine Ave.
Segment Four: 5th Annual Stu and The Kids Benefit at Vibiana, DTLA
Segment Five: Melissa’s Robert Schueller, Variety Summer Grapes
Segment Six: Chef Steve Samson, Superfine Pizza, DTLA
Segment Seven: Tommy Martin, Guest Ambassador, Five Crowns, 50 Years of Service
Segment Eight: Chef Andrew Gruel, Slapfish Restaurant Group, “Ask the Chef”

Show 281, July 14, 2018: Show Preview with Co-Host Andy Harris

Now an engaging preview of this Saturday’s properly decadent show. It’s not, with profuse apologies, for dieters. If we’re successful we will always leave you incredibly hungry and thirsty. In our case, upon careful reflection, that’s probably a pretty good thing…

The OC Promenade Building at the OC Fair is the Home of all the entertaining OC Fair Culinary Arts programming including the OC Promenade Main Stage. It’s the year of “Feed Your Inner Farmer!” celebrating people who play a key role in California agriculture. We’ll meet Pamela Wnuck, the Fair’s long-time Culinary Arts Supervisor for a preview.

Once upon a time Jennifer Segal went to culinary school and worked in fancy restaurants. One marriage and two kids later she created Once Upon a Chef, the popular blog that combines her chef skills with delicious, fresh, and accessible ingredients for family-friendly meals. Today, Jenn cooks dinner for hers every night and in her first, long-in-the-works cookbook, Once Upon a Chef – The Cookbook: 100 Tested, Perfected and Family-Approved Recipes, she shares 100 recipes that will up your kitchen game and surprise you with their ease and bold flavors.

Near the foodie mecca that is Portland, OR is SakeOne located in Forest Grove, “America’s Premium Sake Company.” Why a Sake brewery in Tualatin Valley, OR ? Foremost it’s the pristine, naturally soft water quality. We’ll hear about the Sake brewing process, and a lot more, from SakeOne’s Jack Lien.

The 6th Edition of Puerto Vallarta’s celebrated Ceviche and Aguachile Festival is set for Sunday, July 29th in Old Town Puerto Vallarta from Noon to 7:00 p.m. It’s 40 chef creations of ceviches and aguachiles for the sampling plus local craft beers, specialty Raicilla cocktails and live music. Producer & Founder Edgar Cisneros reels in all the spicy details for us live from Puerto Vallarta.

Friends & Family, a new Thai Town staple and beloved dining destination, launched dinner service this last week. The well-received hybrid dining/takeaway concept created by Chefs Daniel Mattern and Roxana Jullapat transforms into full dinner service in the evenings (Wednesday through Sunday), offering a variety of shared plates and mains that incorporate sustainably-raised, hearth-roasted meats, seasonal vegetables, farmers’ market salads and their favorite heritage grains. We pull the busy Chef Daniel off the line for a chat.

We’re celebrating National Ice Cream Day (July 15th) with Zach Brooks, the Market Manager for DTLA’s Sunday Smorgasburg LA. July 15th marks the return of the ever-popular Ice Cream Alley at Smorgasaburg LA. It runs every Sunday through Labor Day weekend.

Chef Andrew Gruel, the founder of The Slapfish Restaurant Group, joins us with another installment of “Ask the Chef.” Octopus (grilled) and squid / calamari are seen on a lot of restaurant menus. Why are they sustainable and what is the best way of preparing them ? We’ll find out from Chef Andrew.

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

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Show 281, July 14, 2018: Chef Andrew Gruel

Andy Harris and Andrew Gruel at Cabana 14 at the Cove at Pechanga Resort and CasinoChef Andrew Gruel, the founder of The Slapfish Restaurant Group, joins us from the road )the opening in Rockville, Maryland) with another installment of “Ask the Chef.”

Octopus (grilled) and squid / calamari are seen on a lot of restaurant menus. Why are they sustainable and what is the best way of preparing them? No rubbery & extra chewy octopus, please.

One of the keys with octopus is properly tenderizing it before cooking. Every culture seems to have their own technique. Also, a slow simmer in a flavorful cooking liquid.

We’ll find out more from Chef Andrew.

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July 14: OC Fair, Jennifer Segal, SakeOne, Ceviche and Aguachile Festival, Daniel Mattern, Smorgasburg LA

Podcasts

Segment One: Show Preview with Co-Host Andy Harris
Segment Two: OC Fair Culinary Arts Programming – OC Promenade Building
Segment Three: “Once Upon a Chef’s” Jennifer Segal
Segment Four: Jack Lien, SakeOne, Forest Grove, Oregon
Segment Five: Edgar Cisneros, Producer, Puerto Vallarta’s 6th Annual Ceviche & Aguachile Festival
Segment Six: Executive Chef / Proprietor Daniel Mattern, Friends & Family, Thai Town Los Angeles
Segment Seven: Zach Brooks, Market Manager, Smorgasburg LA
Segment Eight: Chef Andrew Gruel

Now an engaging preview of this Saturday’s properly decadent show. It’s not, with profuse apologies, for dieters. If we’re successful we will always leave you incredibly hungry and thirsty. In our case, upon careful reflection, that’s probably a pretty good thing…

The OC Promenade Building at the OC Fair is the Home of all the entertaining OC Fair Culinary Arts programming including the OC Promenade Main Stage. It’s the year of “Feed Your Inner Farmer!” celebrating people who play a key role in California agriculture. We’ll meet Pamela Wnuck, the Fair’s long-time Culinary Arts Supervisor for a preview.

Once upon a time Jennifer Segal went to culinary school and worked in fancy restaurants. One marriage and two kids later she created Once Upon a Chef, the popular blog that combines her chef skills with delicious, fresh, and accessible ingredients for family-friendly meals. Today, Jenn cooks dinner for hers every night and in her first, long-in-the-works cookbook, Once Upon a Chef – The Cookbook: 100 Tested, Perfected and Family-Approved Recipes, she shares 100 recipes that will up your kitchen game and surprise you with their ease and bold flavors.

Near the foodie mecca that is Portland, OR is SakeOne located in Forest Grove, “America’s Premium Sake Company.” Why a Sake brewery in Tualatin Valley, OR ? Foremost it’s the pristine, naturally soft water quality. We’ll hear about the Sake brewing process, and a lot more, from SakeOne’s Jack Lien.

The 6th Edition of Puerto Vallarta’s celebrated Ceviche and Aguachile Festival is set for Sunday, July 29th in Old Town Puerto Vallarta from Noon to 7:00 p.m. Producer & Founder Edgar Cisneros reels in all the spicy details for us live from Puerto Vallarta.

Friends & Family, a new Thai Town staple and beloved dining destination, launched dinner service this last week. The well-received hybrid dining/takeaway concept created by Chefs Daniel Mattern and Roxana Jullapat transforms into full dinner service in the evenings (Wednesday through Sunday), offering a variety of shared plates and mains that incorporate sustainably-raised, hearth-roasted meats, seasonal vegetables, farmers’ market salads and their favorite heritage grains. We pull the busy Chef Daniel off the line for a chat.

We’re celebrating National Ice Cream Day (July 15th) with Zach Brooks, the Market Manager for DTLA’s Sunday Smorgasburg LA. July 15th marks the return of Ice Cream Alley at Smorgasaburg LA. It runs every Sunday through Labor Day weekend.

Chef Andrew Gruel, the founder of The Slapfish Restaurant Group, joins us with another installment of “Ask the Chef.” Octopus (grilled) and squid / calamari are seen on a lot of restaurant menus. Why are they sustainable and what is the best way of preparing them ? We’ll find out from Chef Andrew.

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

Pamela WnuckThe OC Promenade Building at the OC Fair is the Home of all the entertaining OC Fair Culinary Arts programming including the OC Promenade Main Stage. It’s the year of “Feed Your Inner Farmer!” celebrating people who play a key role in California agriculture.

If you love to cook or love to eat, this is the place to meet at The OC Fair!

Culinary Arts is taking center stage at the 2018 OC Fair. The Main Stage is booked every day throughout the fair and will be host to chefs, bakers, farmers, floral artists, food bloggers, mixologists, brewers, butchers and more.

Learn from the best during demos and tasting sessions stocked with kitchen secrets, war stories and more – straight from the experts. The 30-minute culinary demonstrations are always new and exciting, educational and FREE. For the inside scoop on everything culinary, stop by the information desk. The stage schedule changes daily and is subject to change without notice.

We’ll meet Pamela Wnuck, the Fair’s long-time Culinary Arts Supervisor for a tempting preview.

Jennifer SegalOnce upon a time Jennifer Segal went to culinary school and worked in fancy restaurants. One marriage and two kids later she created Once Upon a Chef, the popular blog that combines her chef skills with delicious, fresh, and accessible ingredients for family-friendly meals.

Today, Jenn cooks dinner for hers every night and in her first, long-in-the-works cookbook, Once Upon a Chef – The Cookbook: 100 Tested, Perfected and Family-Approved Recipes, she shares 100 recipes that will up your kitchen game and surprise you with their ease and bold flavors.

There is something for every meal of the day starting with breakfast favorites like Maple, Coconut & Blueberry Granola and Savory Ham & Cheese Waffles. Simple soups, salads, and sandwiches make ideal lunches (try the Fiery Roasted Tomato Soup paired with Smoked Gouda & Pesto Grilled Cheese Sandwiches), plus entrées the whole family will love like Buttermilk Fried Chicken Tenders. And for those casual get-togethers it’s easy to whip up some Buttery Cajun Popcorn and bowls of Sweet, Salty & Spicy Pecans. You’ll also fall in love with go-to sweets such as Toffee Almond Sandies and a Classic Chocolate Lover’s Birthday Cake.

“With the authority of a professional chef and the practicality of a busy working mom, Jenn teaches you to improve your cooking one recipe at a time, with helpful tips on topics such as how to season correctly with salt, how to balance flavors, and how to make the most of leftovers.”

Jack LienNear the foodie mecca that is Portland, OR is SakeOne, located in Forest Grove, “America’s Premium Sake Company.” Why a Sake brewery in Tualatin Valley, OR? Foremost it’s the pristine, naturally soft water quality.

SakeOne brews three lines of premium Sake in Oregon including Momokawa, Moonstone and G Sake. At their Forest Grove brewery you can enjoy Premium Sake Flights in their Tasting Room and also partake of their educational Brewery Tour (at no charge.)

Sake is an ancient beverage dating back nearly 3,000 years, but began its refinement about 1,000 years ago. Today’s premium styles of sake (Junmai, Ginjo, Daiginjo, and others) are only about forty-five years old and still not a significant percentage of all sake produced. But, in the US, premium sake is more than half the market and growing.

“At SakéOne we tap into the idyllic waters of Oregon’s Willamette Valley to brew pure, premium saké in a variety of styles. Check out our bold and crisp G Saké, fruit-infused Moonstone and versatile Momokawa brands.”

We’ll hear about the Sake brewing process, and a lot more, from SakeOne’s expert, Jack Lien.

Edgar CisnerosThe 6th Edition of Puerto Vallarta’s celebrated Ceviche and Aguachile Festival is set for Sunday, July 29th in Old Town Puerto Vallarta from Noon to 7:00 p.m.

The Festival celebrates the local seafood delicacy with participating restaurants, local microbreweries, and raicilla producers. 30, plus, varieties will be available to sample including vegetarian options.

“Aguachile is a Mexican dish made of shrimp, submerged in liquid seasoned with chili peppers, lime juice, salt, cilantro, and slices of onion. Fresh vegetables such as cucumber are usually added.” It can be thought of as a kicked-up version of ceviche.

Producer & Founder Edgar Cisneros reels in all the spicy details for us live from Puerto Vallarta.

Daniel MatternFriends & Family, a new Thai Town staple and beloved dining destination, launched dinner service this last week. The well-received hybrid dining/takeaway concept created by Chefs Daniel Mattern and Roxana Jullapat transforms into full dinner service in the evenings (Wednesday through Sunday), offering a variety of shared plates and mains that incorporate sustainably-raised, hearth-roasted meats, seasonal vegetables, farmers’ market salads and their favorite heritage grains.

“We’re ready to add a great neighborhood dinner option to Thai Town,” said Mattern. “With a comfortable vibe and market-driven food, it’ll be a unique spot in the neighborhood, and the perfect place for an impromptu dinner or casual meet-up meal with friends before catching a show at the Greek.”

“To start, the seasonally-rotating menu will feature savory items paired with bright summer produce such as Chicken Liver Toast with Apricot and Nigella and Spiced Half Chicken with New Potatoes and Purslane Salad as well as hearty mains including Wild Salmon Grilled in Grape Leaves over Almond Wood and Hanger Steak with Kimchi Mayo and Crispy GreensGuests will also enjoy dishes that focus on the use of heritage grains including the Spelt Pretzel with Mustard Dipping Sauce or the Smoked Fish & Beer Rarebit with Housemade Rye Sourdough, both perfect for sharing over a pint (or two).”

Complementing the market-driven fare will be a selection of natural wines hand-picked by Mattern and Jullapat to pair with the menu’s robust flavors, as well as craft beer on tap from some of their favorite local breweries including Eagle Rock BreweryCraftsman Brewing and Beachwood Brewing. To finish, diners will be able to indulge in seasonal housemade desserts like Jullapat’s fan-favorite, Huckleberry Meringue with Blueberry Compote and Buttermilk-Blueberry Ice Cream or Sorghum Sticky Pudding, Dates and Roasted Apricots.

We pull the busy Chef Daniel off the line for a chat.

Zach BrooksWe’re celebrating National Ice Cream Day (July 15th) with Zach Brooks, the Market Manager for DTLA’s Sunday Smorgasburg LA. July 15th marks the return of Ice Cream Alley at Smorgasaburg LA. It runs every Sunday through Labor Day weekend.

“Prepare that sweet tooth! National Ice Cream Day happens once a year, and at Smorgasburg LA, we celebrate all summer long with the launch of Ice Cream Alley featuring over 10 popups from the best ice cream vendors that LA has to offer. Ice cream alley runs July 15 through Labor Day weekend, so don’t miss out on your chance to indulge in scoops, ice cream sandwiches, pops and more.”

Smorgasburg LA is open every Sunday on the five-acre site of the weekday Alameda Produce Market in Downtown Los Angeles, which is part of a larger, new development called ROW DTLA.

Each Sunday, find dozens of exciting food vendors at Smorgasburg LA, plus sophisticated shopping from the realms of design, craft, style, vintage, wellness, and more. Cultural events, pop-ups, and other surprises transform the vast site into a new node in Downtown LA’s burgeoning scene, and a unique destination for the region.

Andy Harris and Andrew Gruel at Cabana 14 at the Cove at Pechanga Resort and CasinoChef Andrew Gruel, the founder of The Slapfish Restaurant Group, joins us from the road with another installment of “Ask the Chef.”

Octopus (grilled) and squid / calamari are seen on a lot of restaurant menus. Why are they sustainable and what is the best way of preparing them ? No rubbery & extra chewy octopus, please. We’ll find out from Chef Andrew.

Podcasts

Segment One: Show Preview with Co-Host Andy Harris
Segment Two: OC Fair Culinary Arts Programming – OC Promenade Building
Segment Three: “Once Upon a Chef’s” Jennifer Segal
Segment Four: Jack Lien, SakeOne, Forest Grove, Oregon
Segment Five: Edgar Cisneros, Producer, Puerto Vallarta’s 6th Annual Ceviche & Aguachile Festival
Segment Six: Executive Chef / Proprietor Daniel Mattern, Friends & Family, Thai Town Los Angeles
Segment Seven: Zach Brooks, Market Manager, Smorgasburg LA
Segment Eight: Chef Andrew Gruel

Show 279, June 30, 2018: Chef Andrew Gruel, Slapfish Restaurant Group

Andrew Gruel at the AM830 KLAA StudiosChef Andrew Gruel, the founder of The Slapfish Restaurant Group, joins us with another installment of Ask the Chef.”

Abalone, a tasty delicacy once abundant in California waters, is making a well-deserved comeback. It still can’t be harvested from our coastal waters but farm-raised abalone is coming into its own. Abalone feast on sea kelp which is constantly renewed in the ocean. It’s just a really slow growing process.

Abalone is delicious pounded and then sautéed. Chef Andrew describes the flavor as a cross between a sea scallop and squid. Chef Andrew provides the informative overview.

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