Show 420, April 10, 2021: Show Preview with Executive Producer & Co-Host Andy Harris

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

Taste Hungary: Food & Wine Experiences in the New Old World founded by the husband and wife team of Gabor and Carolyn Banfalvi, is a multi-tiered company dedicated to showcasing Hungarian cuisine and wine. Their experiences educate travelers about the region through its cuisine and wine, history, culture, and context in the larger world. The Banfalvis draw on their experience, research, and deep personal connections to craft their tours, and choose the Taste Hungary Taste Hungary is also committed to making Hungarian wine accessible to their followers by offering services such as shipping in the EU, retail, importing to the US, and wine clubs.” Gabor Banfalvi provides us with an overview of the wines and foods of Hungary.wines.

Isaias Hernandez and Josh Bentrem (the co-founders of Smoke & Fire Social Eatery with locations in La Habra and Paramount) began their journey as hospitality associates for top dining institutions. Ranging from local eateries to billion-dollar restaurant groups, the partners specialize in all things’ food and beverage. With almost two decades of experience in operations and senior leadership, Isaias and Josh had the privilege of opening restaurant concepts across the United States before venturing off on their own with Smoke & Fire.”“Smoke and Fire is a prime example that when a business operates correctly, you don’t create a company, you start a family. We are a family turned restaurant group that provides the ultimate comfort food experience in a quick-service format. The goal is to produce full-service standards in a quick service capacity.”

“It’s estimated that one million restaurant jobs have been lost in California alone as a result of COVID-19. To provide support for independent restaurant owners across the state, the California Restaurant Association Foundation (CRF) has partnered with California’s energy companies to launch the Restaurants Care Resilience Fund. The $1.25 million fund, which includes generous donations from SoCalGas, PG&E and SDG&E, will provide grants up to $3,500 to single-unit restaurants in select counties across the state, with priority given to woman – and person of color-owned restaurants.” Applications for the Resilience Fund will be open from April 11-18 only. The California Restaurant Association Foundation’s Executive Director, Alycia Harshfield, is our guest to explain the Resilience Fund’s purpose and program details.

Adam Bell, the founder of dataTV established in 1996, is the “SoCal Restaurant Show’s” accomplished, long -time web designer, webmaster and all-around social media guru. His clients include Chef Jet Tila and New Orleans’ Café du Monde. Adam relocated to Los Angeles from New Orleans in the aftermath of Hurricane Katrina. As restaurants are slowly regrouping and reestablishing their enterprises Adam has some sound (and non-technical) advice to share regarding the importance of having a useful and easy to navigate website with speedy page loading. Social media is vitally important and genuinely useful but it doesn’t replace the need for an inviting website.

Our own Chef Andrew Gruel of the Slapfish Restaurant Group provides another timely and informative “Ask the Chef” segment where Chef Andrew responds to listeners thoughtful inquiries. Chef Andrew is regularly updating us on the impact of the Covid-19 crisis in the hospitality field and what we, as diners, can do to support the very survival of restaurants during the early stages of recovery which remains a genuine concern. Restaurants in Southern California are finally again allowed to operate for outside/patio dining and inside dining at reduced capacities with all the requisite COVID 19 safety precautions. Shifting the conversation to food we’ll ask Chef Andrew about what’s happening with the crazy pricing of fresh lobster. It’s priced at a premium and in short supply once again.

All of this and heaping helpings of extra deliciousness (with proper Social Distancing) on this week’s not-to-miss show!

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Show 420, April 10, 2021: Chef Isaias Hernandez and Josh Bentrem, Smoke & Fire Social Eatery Part One

Josh Bentrem of Smoke and Fire Social Eatery

Isaias Hernandez and Josh Bentrem (the co-founders of Smoke & Fire Social Eatery with locations in La Habra and Paramount) began their journey as hospitality associates for top dining institutions. Ranging from local eateries to billion-dollar restaurant groups, the partners specialize in all thing’s food and beverage. With almost two decades of experience in operations and senior leadership, Isaias and Josh had the privilege of opening restaurant concepts across the United States before venturing off on their own with Smoke & Fire.”

“Smoke and Fire is a prime example that when a business operates correctly, you don’t create a company, you start a family. We are a family turned restaurant group that provides the ultimate food experience in a quick-service format. The goal is to produce full-service standards in a quick service capacity.”

Menu specialties include a Nashville Hot Chicken Sandwich (with the guest’s choice of heat,) a Smash Burger (double patty with cheese,) Brisket Grilled Cheese, Brisket Tacos and a Brisket Quesadilla. The appealing selection of Loaded Fries are generous portions of battered waffle fries with proteins (Nashville Hot Chicken, Smash Burger, and Texas Style Brisket) added in.

“The greatness of a community is most accurately measured by the compassionate actions of its members. Alone, we can do so little; together, we can do so much. At Smoke and Fire Social Eatery, we understand that it takes a village to raise a child so we honor all of those hardworking mentors, teachers and community servants with discounted meals and sponsorships.”

New Smoke & Fire Social Eatery locations are set to open in the coming months in Pomona and Bellflower.

Proprietors Chef Isaias Hernandez and Josh Bentrem join us with spatula in hand.

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