Show 683, June 13, 2026: Show Introduction with Executive Producer & Co-Host Andy Harris

Posted on June 15, 2026 by Adam Bell

“At Bianca Sicilian Trattoria (located in a quieter area of the Arts District of DTLA) , Chef Michele Galifi’s philosophy is rooted in the timeless traditions of Sicily – where food is memory, hospitality is instinct, and every meal is an occasion. They believe true refinement comes not from complexity, but from respect: respect for ingredients, for technique, and for the rhythm of a proper Sicilian table. Chef Michele’s cuisine highlights handmade pastas, pristine seafood, seasonal produce, and the vibrant balance of citrus, herbs, and Mediterranean depth that define Sicilian cooking. Indulge in his hand-crafted unique Sicilian Street Style Appetizers, Sicilian Pastas, Pizza, and Italian Seafood.” Chef Michele takes a brief pause from his busy prep to join us.

A little earlier than usual (10:45 a.m. PT) our own Chef Andrew Gruel, the menu-maker behind the full-service Calico Fish House (located in the Sunset Beach area of Huntington Beach) joins us with another timely and informative “Ask the Chef” segment where he responds to listeners’ thoughtful inquiries. It’s Summer Grilling Season and Chef Andrew resumes his timely and practical series from American Gravy of “Grilling Mistakes That Are Ruining Your Cookout.”

“The Garagiste Festival returns to Los Angeles for the eleventh Garagiste Festival: Urban Exposure on Saturday, June 20th, featuring 30+ of the best micro-production wineries from nearly every California AVA, pouring over 150 exceptional and under the radar wines. Angelenos can taste wines from Paso Robles, Santa Barbara County, Sonoma County, Napa Valley, Malibu, San Diego, and almost everywhere in between, all under one roof on one day, and for less than the average cost of two wine tastings in California wine country. Garagiste Festival Co-founder Doug Minnick joins us to uncork all that is The Garagiste Festival: Urban Exposure.

“Acme Hospitality, renowned for its distinctive independent restaurants and boutique hotels across California, has launched its latest endeavor, Picala. Positioned as a landmark dining destination, Picala anchors the innovative Cumulus District, located in the West Adams neighborhood at the crossroads of where Culver City, South Los Angeles, and West Los Angeles come together. Rooted in the Spanish tradition of sharing food in community, it’s a restaurant designed for connection where dinner, drinks, and good times naturally come together. Guests can stop by the bar for a quick tapa and cocktail, linger with friends on the patio, or settle into the dining room for a complete live-fired feast. At the culinary helm is Chef Luis Sierra, who brings a deep respect for culinary tradition to Picala, shaped by a career rooted in curiosity, craft, and place. His journey began not in a kitchen, but under the ground in archaeology, studying ancient hearths across the American Southwest. There, early cooking practices and regional ingredients sparked a fascination with how people cook and gather, a thread that would follow him into kitchens around the world.” Chef Luis Sierra takes a short break from his busy kitchen to join us.

“Smorgasburg operates the largest open air food markets in the country, with locations in New York, Los Angeles, Jersey City, Sao Paulo, and most recently Miami and Toronto. Smorgasburg L.A., celebrating it’s 10 Anniversary on June 21st, provides a platform for nearly 100 small businesses curated from the next wave of SoCal’s food, beverage and shopping scene. With a family friendly beer garden and more it is the perfect place to spend a day with friends, family, or colleagues.” Plenty of on-site parking at ROW DTLA. Founding Manager, Zach Brooks, joins us with all the details.

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

Show 683, June 13, 2026: 10th Anniversary of Smorgasburg L.A. with GM Zach Brooks

Posted on June 15, 2026 by Adam Bell

“Smorgasburg operates the largest open air food markets in the country, with locations in New York, Los Angeles, Jersey City, Sao Paulo, and most recently Miami and Toronto.”

“Smorgasburg L.A., celebrating it’s 10^th Anniversary on June 21^st, provides a platform for nearly 100 small businesses curated from the next wave of SoCal’s food, beverage and shopping scene. With a family friendly beer garden and more it is the perfect place to spend a day with friends, family, or colleagues.” Plenty of on-site parking at ROW DTLA. Founding Manager, Zach Brooks, joins us with all the details.

The anniversary merits serious attention since Smorgasburg has served as a coveted incubator for LA restaurants with some of the city’s favorite spots starting as vendors. Examples include – Moo’s Craft BBQ, Bridgetown Roti, Tacos 1986, Bub & Grandma’s, Nicole Rucker, Evil Cooks, Miya Miya, Holy Basil, Broad St. Oyster, Little Fish, Burritos La Palma, Wanderlust and more!

June 13: Bianca Sicilian Trattoria, Smorgasburg LA’s 10th Anniversary, Garagiste Festival: Urban Exposure, Picala

Posted on June 11, 2026 by Adam Bell

Podcasts

Hour One: Bianca Sicilian Trattoria, Andrew Gruel
Hour Two: Garagiste Festival: Urban Exposure, Picala, Smorgasburg LA

Segment One: Show Introduction with Executive Producer & Co-Host Andy Harris
Segments Two and Three: Bianca Sicilian Trattoria, Arts District, DTLA with Chef Michele Galifi
Segment Four: “Ask the Chef” with Andrew Guuel, Show Co-Host and Restaurateur, Calico Fish House, Huntington Beach
Segment Five: Garagiste Festival: Urban Exposure, Glendale, with Co—Founder Doug Minnick
Segments Six and Seven: Picala Spanish Kitchen, Cumulus District, L.A. with Executive Chef Luis Sierra
Segment Eight: 10th Anniversary of Smorgasburg L.A. with GM Zach Brooks

“At Bianca Sicilian Trattoria (located in the Arts District of DTLA), Chef Michele Galifi’s philosophy is rooted in the timeless traditions of Sicily – where food is memory, hospitality is instinct, and every meal is an occasion. They believe true refinement comes not from complexity, but from respect: respect for ingredients, for technique, and for the rhythm of a proper Sicilian table. Chef Michele’s cuisine highlights handmade pastas, pristine seafood, seasonal produce, and the vibrant balance of citrus, herbs, and Mediterranean depth that define Sicilian cooking. Indulge in his hand-crafted unique Sicilian Street Style Appetizers, Sicilian Pastas, Pizza, and Italian Seafood.” Chef Michele takes a brief pause from prep to join us.

Our own Chef Andrew Gruel, the menu-maker behind the full-service Calico Fish House (located in the Sunset Beach area of Huntington Beach) provides another timely and informative “Ask the Chef” segment where he responds to listeners’ thoughtful inquiries. It’s Summer Grilling Season and Chef Andrew continues his timely and practical series from American Gravy of “Grilling Mistakes That Are Ruining Your Cookout.”

“The Garagiste Festival returns to Los Angeles for the eleventh Garagiste Festival: Urban Exposure on Saturday, June 20^th, featuring 30+ of the best micro-production wineries from nearly every California AVA, pouring over 150 exceptional and under the radar wines. Angelenos can taste wines from Paso Robles, Santa Barbara County, Sonoma County, Napa Valley, Malibu, San Diego, and almost everywhere in between, all under one roof on one day, and for less than the average cost of two wine tastings in California wine country. Garagiste Festival Co-founder Doug Minnick joins us to uncork all that is The Garagiste Festival: Urban Exposure.

“Acme Hospitality, renowned for its distinctive independent restaurants and boutique hotels across California, has launched its latest endeavor, Picala. Positioned as a landmark dining destination, Picala anchors the innovative Cumulus District, located in the West Adams neighborhood at the crossroads of where Culver City, South Los Angeles, and West Los Angeles come together. Rooted in the Spanish tradition of sharing food in community, it’s a restaurant designed for connection where dinner, drinks, and good times naturally come together. Guests can stop by the bar for a quick tapa and cocktail, linger with friends on the patio, or settle into the dining room for a complete live-fired feast. At the culinary helm is Chef Luis Sierra, who brings a deep respect for culinary tradition to Picala, shaped by a career rooted in curiosity, craft, and place. His journey began not in a kitchen, but under the ground in archaeology, studying ancient hearths across the American Southwest. There, early cooking practices and regional ingredients sparked a fascination with how people cook and gather, a thread that would follow him into kitchens around the world.”Chef Luis Sierra takes a short break from his busy kitchen to join us.

“Smorgasburg operates the largest open air food markets in the country, with locations in New York, Los Angeles, Jersey City, Sao Paulo, and most recently Miami and Toronto. Smorgasburg L.A., celebrating it’s 10th Anniversary on June 21^st, provides a platform for nearly 100 small businesses curated from the next wave of SoCal’s food, beverage and shopping scene. With a family friendly beer garden and more it is the perfect place to spend a day with friends, family, or colleagues.” Plenty of on-site parking at The ROW DTLA. Founding Manager, Zach Brooks, joins us with all the details.

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

Michele Galifi of Bianca Sicilian Trattoria

“At Bianca Sicilian Trattoria (located in the Arts District of DTLA), Chef Michele Galifi’s philosophy is rooted in the timeless traditions of Sicily – where food is memory, hospitality is instinct, and every meal is an occasion.”

“They believe true refinement comes not from complexity, but from respect: respect for ingredients, for technique, and for the rhythm of a proper Sicilian table. Chef Michele’s cuisine highlights handmade pastas, pristine seafood, seasonal produce, and the vibrant balance of citrus, herbs, and Mediterranean depth that define Sicilian cooking. Indulge in his hand-crafted unique Sicilian Street Style Appetizers, Sicilian Pastas, Pizza, and Italian Seafood.”

“Each dish is thoughtfully composed to honor tradition while embracing a modern elegance. They encourage guests to experience the meal as it was intended – progressively, unhurried, and shared.”

At Bianca, cooking is not simply craft; it is heritage, discipline, and devotion brought to the table with grace.”

“Covered Patio Garden with Twinkle lights will transport you to a Piazza in Italy.”

Chef Michele takes a brief pause from prep to join us.

Chef Andrew Gruel of the Calico Fish House

Our own Chef Andrew Gruel, the menu-maker behind the full-service Calico Fish House (located in the Sunset Beach area of Huntington Beach) continues his timely and informative “Ask the Chef” segment where he responds to listeners’ thoughtful inquiries.

It’s Summer Grilling Season and Chef Andrew continues his timely and practical series from American Gravy of “Grilling Mistakes That Are Ruining Your Cookout.”

Andrew Gruel’s Family Cookbook is available with signed copies at his Calico Fish House on Pacific Coast Highway in Sunset Beach.

“The Garagiste Festival returns to Los Angeles for the eleventh Garagiste Festival: Urban Exposure on Saturday, June 20^th, featuring 30+ of the best micro-production wineries from nearly every California AVA, pouring over 150 exceptional and under the radar wines. Angelenos can taste wines from Paso Robles, Santa Barbara County, Sonoma County, Napa Valley, Malibu, San Diego, and almost everywhere in between, all under one roof on one day, and for less than the average cost of two wine tastings in California wine country.” Tickets are now on sale.

“The Garagiste Festival: Urban Exposure affords (pun intended) LA wine lovers the opportunity to taste small production wines from almost every wine region in California, made with an awe-inspiring diversity of grapes, without leaving town,” said Douglas Minnick, co-founder of the Garagiste Festival. “Whether attendees are savoring a bold Trousseau Gris from Sonoma, a funky Carignan from Mendocino, or a sparkling Picpoul Blanc from Paso Robles, the winemaker will be there to talk about the grape, the wine and how it is made, something that is rarely ‘afforded’ to wine enthusiasts in wine country.”

“Among the winemakers pouring this year in LA are Rúakh Wines from Paso Robles, 10 Ninths from Santa Barbara County, Maylena Wines from Sonoma, Greyscale Wines from Napa Valley, Grá from SLO, Malibu Wine Company from Malibu, Hoi Polloi from Newhall, Effenberger Vineyards from San Diego, and more! In addition, for the first time, the festival will showcase a selection of wines from New Zealand small-production wineries.”

“The Garagiste Festival: Urban Exposure includes a Rare and Reserve Tasting, Grand Tasting, and a Silent Auction, all taking place at LA County’s Glendale Civic Auditorium.”

Co-founder Doug Minnick joins us to uncork all that is The Garagiste Festival: Urban Exposure.

“Acme Hospitality, renowned for its distinctive independent restaurants and boutique hotels across California, proudly unveils its latest endeavor, Picala. Positioned as a landmark dining destination, Picala will anchor the innovative Cumulus District, located in the West Adams neighborhood at the crossroads of where Culver City, South Los Angeles, and West Los Angeles come together.”

“Rooted in the Spanish tradition of sharing food in community, it’s a restaurant designed for connection where dinner, drinks, and chisme naturally come together. Guests can stop by the bar for a quick tapa and cocktail, linger with friends on the patio, or settle into the dining room for a complete live-fired feast. Ingredient-driven, fresh, and welcoming, Picala aspires to be where West L.A. comes to eat, drink, and belong.”

“At the culinary helm is Chef Luis Sierra, who brings a deep respect for culinary tradition to Picala, shaped by a career rooted in curiosity, craft, and place. His journey began not in a kitchen, but under the ground in archaeology, studying ancient hearths across the American Southwest. There, early cooking practices and regional ingredients sparked a fascination with how people cook and gather, a thread that would follow him into kitchens around the world.” Chef Luis takes a short break from his busy kitchen to join us.

“Before joining Picala, Sierra served as Chef de Cuisine at Lulu in Los Angeles’s Hammer Museum, founded by Alice Waters and David Tanis. At Picala, he channels that range into a seasonal live-fired menu of soulful, shareable dishes inspired by Spain and shaped by California, where every dish celebrates the beauty of cooking simply, eating communally, and gathering often.”

“Smorgasburg operates the largest open air food markets in the country, with locations in New York, Los Angeles, Jersey City, Sao Paulo, and most recently Miami and Toronto.”

Podcasts

Hour One: Bianca Sicilian Trattoria, Andrew Gruel
Hour Two: Garagiste Festival: Urban Exposure, Picala, Smorgasburg LA

Show 678, May 9, 2026: Long Beach Cambodian Restaurant Week Preview with Hawk Tea of Shlap Muan

Posted on May 11, 2026 by Adam Bell

“The fourth annual Long Beach Cambodian Restaurant Week returns May 17-24, 2026. The event is organized by United Cambodian Community (UCC) of Long Beach, a California registered 501(c)3 non-profit. May is Asian American Pacific Islander (AAPI) Heritage Month.”

“Long Beach Cambodian Restaurant Week is a medium to bring everyone to the table, from all walks of life, to showcase the city’s delicious Cambodian food scene. The eight-day event also seeks to highlight Cambodian-owned food businesses as well as Cambodian chefs and bartenders.”

“Long Beach is home to the largest community of Cambodians outside of the country itself, many refugees settling in Long Beach after escaping the Khmer Rouge regime genocide of the late 1970s.”

“Long Beach’s own “Cambodia Town” is a bustling collection of eateries, shops and retailers. Cambodian-owned Restaurants, Food Trucks, Caterers, Bakeries, Pop-ups, Cottage Businesses and Retail Food Businesses are participating.”

Long Beach’s Shlap Muan (a founding restaurant of LB Cambodian Restaurant Week) is one of the participating establishments. “Shlap Muan (Khmer for chicken wings) is a love and hate child between Hawk Tea and his wife, Sophia. It started out as a sandwich shop, but more importantly as a way for Sophia and Hawk to get away from the corporate grind.” Locations in Long Beach and a newly debuted location in Monrovia. They serve every Sunday at Smorgasburg L.A. in Downtown Los Angeles.

The Wing Man himself, Hawk Tea, joins us.

Show 626, May 10, 2025: Long Beach Cambodian Restaurant Week Preview with Hawk Tea of Shlap Muan

Posted on May 12, 2025 by Adam Bell

“Long Beach Cambodian Restaurant Week (May 18th through 25^th) is organized by the United Cambodian Community and supported by Long Beach Food & Beverage, a California registered 501(c)3 non-profit. Long Beach Cambodian Restaurant Week will pay homage to the unique foods of its vast Cambodian community.”

“This event is an opportunity to support local Cambodia Town restaurants during this challenging time while food lovers get to eat, drink, and try new places. Featured eateries will offer a Long Beach Cambodian Restaurant Week special or offer feature $5, $10, $15 and $20 menus at participating Cambodian restaurants and food businesses across the city!”

“Long Beach Cambodian Restaurant Week is a medium to bring everyone together, from all walks of life, to showcase the city’s exciting Cambodian food scene.”

Shlap Muan, known for their addictive Cambodian accented Chicken Wings, is a participating restaurant in Long Beach Cambodian Restaurant Week. They also serve at Smorgasburg LA on Sundays and just got back from a very warm reception selling their Wings at the Stagecoach Music Festival at the Empire Polo Grounds in Indio.

Proprietor Hawk Tea takes a break from his busy fryer to join us.

Show 618, March 1, 2025: Bridgetown Roti, East Hollywood, with Co-Proprietor Malique Smith

Posted on March 3, 2025 by Adam Bell

“In 2019, chef Rashida Holmes, a past James Beard Award Nominee, inspired by her diverse culinary background and personal cravings, envisioned Bridgetown Roti, filling a gap in LA’s food scene with Caribbean patties and rotis. Initially starting as a pop-up, the business gained traction during the pandemic, receiving a surge of support for Black-owned businesses and earning accolades. Holmes, along with her mother Joy Clarke-Holmes and Malique Smith, expanded the menu to include family recipes and secured a commercial kitchen, laying the groundwork for a permanent location (with a proper restaurant kitchen) which opened last year on N. Vermont Ave. in East Hollywood.”

“Taste, value and efficiency are the cornerstones of Chef Rashida Holmes’s food and approach to the restaurant business. If those are in place, the love will flow onto the plate.”

Think Macaroni & Cheese Pie, Oxtail & Peppers Patty, Rotis and Honey Jerk Whole Wings.

Co-Proprietor Malique Smith joins us.

Show 615, February 8, 2025: Show Introduction with Executive Producer & Co-Host Andy Harris

Posted on February 10, 2025 by Adam Bell

On Thursday, February 27th at Lawry’s the Prime Rib in Beverly Hills there is a culinary spectacular benefit (Chefs Love L.A.) happening for World Central Kitchen and Restaurants Care showcasing a one-of-a-kind lineup of acclaimed celebrity chefs. It’s one-night only featuring a sumptuous 8-course meal paired with premium wines. It’s organized by Brad Metzger of Brad Metzger Restaurant Solutions. Everyone is graciously donating their time so 100 per cent of the ticket price goes directly to support the good works of World Central Kitchen and Restaurants Care. The Host Chefs are Ryan Wilson, Lawry’s Chief Executive Officer, and Jon Wood, Lawry’s Director of Culinary. L.A’s ultimate foodie, Phil Rosenthal, is the evening’s host and his Foundation is the generous Title Sponsor. Community Heroes involved with Fire Relief are also being honored. The evening is totally sold out with a long waiting list. Brad Metzger joins us to share the incredible story about how this grass-roots benefit came together so quickly and the important missions of the benefiting World Central Kitchen and Restaurants Care. Following Brad, Tiffany Stith, Lawry’s Chief Operating Officer, joins us to share how Lawry’s became involved as the host venue for the ambitious Chefs Love L.A. Benefit.

“Smorgasburg operates the largest open air food markets in the country, with locations in New York, Los Angeles, and most recently Miami. Smorgasburg L.A. provides a platform for nearly 100 small businesses curated since its inception by Zach Brooks from the next wave of SoCal’s food, beverage and shopping scene. With a family friendly beer garden and more it is the perfect place to spend a day with friends, family, or colleagues. It’s open Sundays (rain or shine) from 10:00 a.m. to 4:00 p.m. with ample (2-hours free) parking in a structure adjacent to Row DTLA.” Admission is free. Mr. Smorgasburg L.A. himself, Zach Brooks, joins us with the salivating overview.

“Take your sandwich game to the next level with mouthwatering out-of-the-ordinary recipes from TikTok’s reigning, accidental “Sandwich King” Owen Han. He’s amassed some 4.3 million followers for his edible creations just on TikTok alone. Enter the youthful Owen Han and his first cookbook, Stacked – The Art of the Perfect Sandwich, whose epic creations between bread have earned him millions of followers on social media. He’s renowned for dreaming up modern twists to classic recipes (as with his Chipotle Chicken Philly) and working with global flavors inspired by his Italian and Chinese heritages. And in Owen’s book, anything that can be stacked and held in your hand counts as a sandwich—from a taco to a bao to a wrap.” Owen Han takes a break from his active cutting board to join us.”

Our own Chef Andrew Gruel, the menu-maker behind the full-service Calico Fish House (in the Sunset Beach area of Huntington Beach) provides another timely and informative “Ask the Chef” segment where he responds to listeners thoughtful inquiries. On a much lighter note this week (Fire Relief is still front-and-center) we’re continuing the conversation talking about crave-worthy fast food menu items. Chefs, on occasion, do enjoy their favorite fast food menu items as guilty pleasures. Last week we talked about Chef Faves for French Fries. Before moving on we’ll discuss the one fast-food fry from a beloved burger joint that most chefs agree needs improvement. We’re saving his fast-food indulgences for next Saturday.

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

Show 615, February 8, 2025: Smorgasburg L.A. with Organizer Zach Brooks

Posted on February 10, 2025 by Adam Bell

“Smorgasburg operates the largest open air food markets in the country, with locations in New York, Los Angeles, Jersey City, Sao Paulo, and most recently Miami.”

“Smorgasburg L.A. provides a platform for nearly 100 small businesses curated since its inception by Zach Brooks from the next wave of SoCal’s food, beverage and shopping scene. With a family friendly beer garden and more it is the perfect place to spend a day with friends, family, or colleagues. It’s open Sundays (rain or shine) from 10:00 a.m. to 4:00 p.m. with ample parking (first 2-hours are free) in structure adjacent to Row DTLA. Admission is free.”

Smorgasburg L.A. has also served as an incubator for embryonic food businesses who have become wildly popular there on Sundays and then have graduated to successful brick and mortar locations. Think Smoke Queen Barbecue in Garden Grove as just one notable ‘Graduate.”

Mr. Smorgasburg L.A. himself, Zach Brooks, joins us with the salivating overview.

February 8: Chefs Love LA Benefit, Smorgasburg LA, Owen Han

Posted on February 6, 2025 by Adam Bell

Podcasts

Hour One: Chefs Love L.A. Benefit with Brad Metzger and Tiffany Stith, Smorgasburg LA
Hour Two: Smorgasburg LA, Owen Han, Andrew Gruel

Segment One: Show Introduction and Preview with Executive Producer & Co-Host Andy Harris
Segment Two: Chefs Love L.A. Benefit with Organizer Brad Metzger of Brad Metzger Restaurant Solutions
Segment Three: Chefs Love L.A. Benefit with Tiffany Stith of Lawry’s Restaurants
Segments Four and Five: Smorgasburg L.A. with Organizer Zach Brooks
Segments Six and Seven: Owen Han (Sandwich King) with Stacked – The Art of the Perfect Sandwich
Segment Eight: “Ask the Chef” with Co-Host Chef Andrew Gruel

Andy Harris, Executive Producer and Co-host previews the show.

On Thursday, February 27th at Lawry’s the Prime Rib in Beverly Hills there is a culinary spectacular benefit for World Central Kitchen and Restaurants Cares showcasing a one-of-a-kind lineup of acclaimed celebrity chefs. It’s one-night only featuring a sumptuous 8-course meal paired with premium wines. It’s organized by Brad Metzger of Brad Metzger Restaurant Solutions. Everyone is graciously donating their time so 100 per cent of the ticket price goes directly to support the good works of World Central Kitchen and Restaurants Care.

The Host Chefs are Ryan Wilson, Lawry’s Chief Executive Officer, and Jon Wood, Lawry’s Director of Culinary. L.A’s ultimate foodie, Phil Rosenthal, is the evening’s host and his Foundation is the generous Title Sponsor. Community Heroes involved with Fire Relief are also being honored. The evening is totally sold out with a long waiting list and organizer Brad Metzger joins us to share the incredible story about how this grass-roots Benefit came together so quickly and the important missions of the benefiting World Central Kitchen and Restaurants Care.

The Host Chefs are Ryan Wilson, Lawry’s Chief Executive Officer, and Jon Wood, Lawry’s Director of Culinary. L.A’s ultimate foodie, Phil Rosenthal, is the evening’s host and his Foundation is the generous Title Sponsor. Community Heroes involved with Fire Relief are also being honored. The evening is totally sold out with a long waiting list. Tiffany Stith, Lawry’s Chief Operating Officer, joins us to share how Lawry’s became involved as the host venue for the ambitious Chefs Love L.A. Benefit.

“Smorgasburg operates the largest open air food markets in the country, with locations in New York, Los Angeles, Jersey City, Sao Paulo, and most recently Miami and Toronto. Smorgasburg L.A. provides a platform for nearly 100 small businesses curated since its inception by Zach Brooks from the next wave of SoCal’s food, beverage and shopping scene. With a family friendly beer garden and more it is the perfect place to spend a day with friends, family, or colleagues. It’s open Sundays (rain or shine) from 10:00 a.m. to 4:00 p.m. with ample parking in structure adjacent to The Row DTLA.” Admission is free. Mr. Smorgasburg L.A. himself, Zach Brooks, joins us with the salivating overview.

Our own Chef Andrew Gruel, the menu-maker behind the full-service Calico Fish House (in the Sunset Beach area of Huntington Beach) provides another timely and informative “Ask the Chef” segment where he responds to listeners thoughtful inquiries. On a much lighter note this week (Fire Relief is still front-and-center) we’re continuing the conversation talking about crave-worthy fast food menu items. Chefs, on occasion, do enjoy their favorite fast food menu items as guilty pleasures. Last week we talked about Chef Faves for French Fries. Before moving on we’ll discuss the one fast-food fry from a beloved burger joint that most chefs agree needs improvement. From there Chef Andrew sheepishly shares his top picks.

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

Brad Metzger of Brad Metzger Restaurant Solutions

“On Thursday, February 27th at Lawry’s the Prime Rib in Beverly Hills there is a culinary spectacular benefit happening for World Central Kitchen and Restaurants Care showcasing a one-of-a-kind lineup of acclaimed celebrity chefs. It’s one-night only featuring a sumptuous 8-course meal paired with premium wines. It’s organized by Brad Metzger of Brad Metzger Restaurant Solutions. Everyone is graciously donating their time so 100 per cent of the ticket price goes directly to support the good works of World Central Kitchen and Restaurants Care.”

The evening’s stellar chefs’ brigade includes culinary all-stars Daniel Boulud, William Bradley (Addison,) Jonathan Waxman, Curtis Stone and Sherry Yard. High profile local chefs of note in the kitchen are Suzanne Goin, Josiah Citrin, Katianna and John Hong, Jonathan Club’s Andreas Roller and Michael Cimarusti. The Host Chefs are Ryan Wilson, Lawry’s Chief Executive Officer, and Jon Wood, Lawry’s Director of Culinary. L.A’s ultimate foodie, Phil Rosenthal, is the evening’s host and his Foundation is the generous Title Sponsor. Community Heroes involved with Fire Relief are also being honored.

The evening is totally sold out with a long waiting list. Brad Metzger joins us to share the incredible story about how this grass-roots Benefit came together so quickly and the important missions of the benefiting World Central Kitchen and Restaurants Care. Then, Tiffany Stith, Lawry’s Chief Operating Officer, joins us to share how Lawry’s became involved as the host venue for the ambitious Chefs Love L.A. Benefit.

“Smorgasburg operates the largest open air food markets in the country, with locations in New York, Los Angeles, Jersey City, Sao Paulo, and most recently Miami and Toronto.”

Smorgasburg L.A. has also served as an incubator for embryonic food businesses who have become wildly popular there on Sundays and then have graduated to successful brick and mortar locations.

Mr. Smorgasburg L.A. himself, Zach Brooks, joins us with the salivating overview.

“Everyone loves a good sandwich, but when was the last time you had a GREAT one? Isn’t it about time your turkey club got an upgrade?”

“Enter the youthful Owen Han and his first cookbook, Stacked – The Art of the Perfect Sandwich, whose epic creations between bread have earned him millions of followers on social media. He’s renowned for dreaming up modern twists to classic recipes (as with his Chipotle Chicken Philly) and working with global flavors inspired by his Italian and Chinese heritages. And in Owen’s book, anything that can be stacked and held in your hand counts as a sandwich—from a taco to a bao to a wrap.”

“From Breakfast to Dessert Sandwiches, this collection showcases every type of sandwich under the sun (and then some). With easy-to-follow instructions and mouthwatering photos, Stacked is perfect for anyone looking to elevate their sandwich game. Get ready to experience sandwiches like never before with these one-of-a-kind, delicious recipes.”

Owen Han takes a break from his busy cutting board to be our guest.

Our own Chef Andrew Gruel, the menu-maker behind the full-service Calico Fish House (located in the Sunset Beach area of Huntington Beach) provides another timely and informative “Ask the Chef” segment where he responds to listeners’ thoughtful inquiries.

On a much lighter note this week (Fire Relief is still front-and-center) we’re continuing the conversation talking about crave-worthy fast food menu items. Chefs, on occasion, do enjoy their favorite fast food menu items. Last week we talked about Chef Faves for French Fries. Before moving on we’ll discuss the one fast-food fry from a beloved burger joint that most chefs agree needs improvement. From there Chef Andrew somewhat sheepishly shares his top picks.

Andrew Gruel’s Family Cookbook (newly published) is also available with signed copies at his Calico Fish House on Pacific Coast Highway in Sunset Beach.

Podcasts

Hour One: Chefs Love L.A. Benefit with Brad Metzger and Tiffany Stith, Smorgasburg LA
Hour Two: Smorgasburg LA, Owen Han, Andrew Gruel

Show 612, January 18, 2025: Show Introduction with Executive Producer & Co-Host Andy Harris

Posted on January 21, 2025 by Adam Bell

Andy Harris, Executive Producer and Co-host previews the show.

“Two stories unspool in Sideways Uncorked: the story behind Alexander Payne’s modern movie classic adapted from a most unlikely source—an unpublished novel by a burnt-out ex-filmmaker and wine connoisseur Rex Pickett—and the world of Pinot Noir (and Merlot) winemaking before and after Sideways was released. For as authors Kirk Honeycutt and Mira Advani Honeycutt show, the movie was a pop-culture phenomenon that dramatically impacted the wine industry. Sideways Uncorked offers a tour of the lush Santa Barbara wine country that forms the iconic backdrop to Sideways, tracing the effect the story eventually had there and elsewhere. With ample narrative and special features (such as a wine lineup of recommendations from various wine regions), this is a one-of-a-kind illustrated book that will dazzle the palate of oenophiles and cinephiles alike.” Kirk and Mira join us to uncork all that is Sideways Uncorked – The Perfect Pairing of Film & Wine.

“Descanso Restaurant, a modern taqueria founded in Costa Mesa, California in 2018, celebrates the grand opening of its highly anticipated Los Angeles flagship location on Thursday, January 23, 2025. Located on the Miracle Mile at 5773 Wilshire Blvd in the SAG-AFTRA Plaza, the new venture marks a significant milestone as Descanso expands beyond its Orange County roots into the vibrant city of Los Angeles. Located in the heart of Mid-Wilshire adjacent to Museum Row, the new 9,000-square-foot Descanso accommodates 240 guests and features a central bar, a main dining room, two open-air patios, and the celebrated Plancha room, where Descanso’s signature Plancha dining experience comes to life. In this one-of-a-kind space, Planchero Chefs prepare multi-course meals right before guests at a communal table, offering an interactive and unforgettable experience that brings the vibrant energy of street-side vendors to the dining table.” Founder Rob Arellano is our guide to all things Descanso Restaurant.

“In the midst of a pandemic, chef and restaurateur Winnie Yee was looking for a distraction away from her business closures. She stumbled upon a brisket and started a lovely affair with live fire cooking. The result was Smoke Queen Barbecue “Where East meats West.” It started modestly as a popular pop-up at the Sunday Smorgasburg in Downtown L.A. and now has expanded to a free-standing location with patio seating in Garden Grove. From backyard pits to multiple 1,000 gallon smokers Chef Winnie now offers California Prime Beef Brisket & Heritage Pork slow smoked with white oak and infused with the flavors of her childhood. Mixing the spices and flavors of her Chinese & Malaysian heritage with the traditional American style of smoking, she creates a unique style of barbecue in a class of its own.” Pitmaster Winnie Yee is our guest with BBQ tongs in hand.

Our own Chef Andrew Gruel, the menu-maker behind the full-service Calico Fish House (in the Sunset Beach area of Huntington Beach) provides another timely and informative “Ask the Chef” segment where he responds to listeners thoughtful inquiries. Chef Andrew is tirelessly on the front line of providing disaster relief in his own small way for all the unfortunate victims of the Pacific Palisades and Pasadena / Altadena fires as part of a larger effort by restaurant & hospitality folks. He updates us on what is being done and what listeners can do to help. It’s an ongoing effort for the long term.

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