Show 597, October 5, 2024: Show Introduction with Executive Producer & Co-Host Andy Harris

Posted on October 7, 2024 by Adam Bell

Culture OC’s is Culture OC’s well-informed food columnist. She reports industry news, current events and trends. Anne Marie also contributes regularly toEater Los Angeles, LAist, TASTE and a host of other well-respected publications. Anne Marie joins us in-studio to discuss her work as Food Columnist for Culture OC and highlight her current columns.

When we last spoke with Chef Michael Hung (ex-Faith & Flower in DTLA) last December he was the Executive Chef The Colony Club restaurant located inside The Colony Palms Hotel and SO.PA at L’Horizon Palm Springs. Chef Michael is now surfing the culinary waves at the Palm Springs Surf Club, an unusual destination water oasis in the desert.

Chef Michael Hung oversees the soon to be Navigator, the ultimate dining experience at the Palm Springs Surf Club. Navigator features indoor and outdoor seating offering breathtaking views of the surf and mountains where guests indulge in a curated artisanal menu reflecting the cuisine of famous surf regions around the globe. The bar features TVs and a craft cocktail program, complemented by an extensive wine list. Chef Michael takes a break from his busy kitchens to join us.

SoCalGas is hosting the 11^th Annual SoCalGas Foodservice Equipment Expo (2 days) on Tuesday, October 22nd and Wednesday, October 23rd from 10:00 a.m. to 3:00 p.m. at the SoCalGas Energy Resource Center in Downey. “With no-cost registration, the 11th annual Foodservice Equipment Expo provides an opportunity to Reconnect, Rebuild, and Innovate at one of the industry’s largest West Coast showcases of natural gas and energy-efficient commercial foodservice equipment. Leading industry manufacturers will display and demonstrate their brands as attendees visit booths and live-action cooking stations, sample artisan foods cooked on a variety of natural gas equipment, network, and learn about available rebates.” SoCalGas Co.’s Gina Christian (Foodservice Technical Specialist) is our guest providing all the details.

Restaurateur and Chef Dustin Trani represents the 4th generation of the celebrated Trani Family to be an owner/chef cooking in San Pedro. Currently he is best known for J. Trani’s Ristorante which is his Family’s successor restaurant to their original San Pedro establishment, Trani’s Majestic Café opened in 1925 in downtown San Pedro. His latest venture (in the works since 2019) is the ambitious, Trani’s Dockside Station located in San Pedro’s historic waterfront in a vintage (fully restored and renovated) 1920 building that initially served as an immigration hall. In more recent years it was the local diner, Canetti’s Seafood Grotto, which closed in 2010 after a 70-year run. The exterior has been restored and preserved along with the addition of a striking, art deco neon vertical sign. Trani’s Dockside celebrated their year anniversary earlier in the year. Chef Dustin Trani joins us with all the update details for Trani’s Dockside Station.

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. Lots of premium options available for tastier chicken. What do all the labels means and which are really worth the extra cost? Chef Andrew explains…

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

Show 597, October 5, 2024: 11th Annual SoCalGas Foodservice Equipment Expo Preview

Posted on October 7, 2024 by Adam Bell

“With no-cost registration, the 11th annual Foodservice Equipment Expo provides an opportunity to Reconnect, Rebuild, and Innovate at one of the industry’s largest West Coast showcases of natural gas and energy-efficient commercial foodservice equipment. Leading industry manufacturers will display and demonstrate their brands as attendees visit booths and live-action cooking stations, sample artisan foods cooked on a variety of natural gas equipment, network, and learn about available rebates.”

SoCalGas Co.’s Gina Christian (Foodservice Technical Specialist) is our guest providing all the details.

October 5: Anne Marie Panoringan, Michael Hung, SoCalGas Foodservice Equipment Expo, Dustin Trani

Posted on October 3, 2024 by Adam Bell

Podcasts

Segment One: Show Preview with Executive Producer & Co-Host Andy Harris
Segments Two and Three: Anne Marie Panoringan, Culture OC’s Food Writer
Segment Four and Five: Executive Chef Michael Hung, Palm Springs Surf Club, Palm Springs
Segment Six: 11th Annual SoCalGas Foodservice Equipment Expo Preview
Segment Seven: Restaurateur & Chef Dustin Trani, Trani’s Dockside Station and J. Trani’s, San Pedro
Segment Eight: Chef Andrew Gruel, Co-Host, with “Ask the Chef”

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

Anne Marie Panoringan is Culture OC’s well-informed food columnist. She reports industry news, current events and trends. Anne Marie also contributes regularly to Eater Los Angeles, LAist, TASTE and a host of other well-respected publications. Anne Marie joins us in-studio to discuss her work as Food Columnist for Culture OC and highlight her current columns.

When we last spoke with Chef Michael Hung (ex-Faith & Flower in DTLA) last December he was the Executive Chef of The Colony Club restaurant located inside The Colony Palms Hotel and SO.PA at L’Horizon Palm Springs. Chef Michael is now surfing the culinary waves at the Palm Springs Surf Club, a destination water oasis in the desert.

Chef Michael Hung oversees Amala, the ultimate dining experience at the Palm Springs Surf Club. Amala features indoor and outdoor seating offering breathtaking views of the surf and mountains where guests indulge in a curated artisanal menu. The bar features TVs and a craft cocktail program, complemented by an extensive wine list. Chef Michael takes a break from his busy kitchens to join us.

SoCalGas is hosting the 11^th Annual SoCalGas Foodservice Equipment Expo (2 days) on Tuesday, October 22^nd and Wednesday, October 23^rd from 10:00 a.m. to 3:00 p.m. at the SoCalGas Energy Resource Center in Downey. “With no-cost registration, the 11th annual Foodservice Equipment Expo provides an opportunity to Reconnect, Rebuild, and Innovate at one of the industry’s largest West Coast showcases of natural gas and energy-efficient commercial foodservice equipment. Leading industry manufacturers will display and demonstrate their brands as attendees visit booths and live-action cooking stations, sample artisan foods cooked on a variety of natural gas equipment, network, and learn about available rebates.” SoCalGas Co.’s Gina Christian (Foodservice Technical Specialist) and Joe Frausto are our guests providing all the details.

Chef Dustin Trani represents the 4^th generation of the celebrated Trani Family to be an owner / chef cooking in San Pedro. Currently he is best known for J. Trani’s Ristorante which is his Family’s successor restaurant to their original San Pedro establishment, Trani’s Majestic Café opened in 1925 in downtown San Pedro. His latest venture (in the works since 2019) is the ambitious, Trani’s Dockside Stationlocated in San Pedro’s historic waterfront in a vintage (fully restored and renovated) 1920 building that initially served as an immigration hall. In more recent years it was the local diner, Canetti’s Seafood Grotto, which closed in 2010 after a 70-year run. The exterior has been restored and preserved along with the addition of a striking, art deco neon vertical sign. Trani’s Dockside celebrated their year anniversary earlier in the year. Chef Dustin Trani joins us with all the update details for Trani’s Dockside Station.

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. Lots of premium options available for tastier chicken. What do all the labels means and which are really worth the extra cost? Chef Andrew explains…

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

Along the way Anne Marie will highlight her recent sailing aboard the Caribbean Princess, a Grand Class vessel in Princess’ fleet. She will also chat about the upcoming Tastemakers of Orange County event at the Segerstrom Center for the Arts in the Julianne and George Argyros Plaza benefiting the Orange County Asian and Pacific Islander Community Alliance (OCAPICA) and her dining column in the new issue of Taste.

When we last spoke with Chef Michael Hung (ex-Faith & Flower in DTLA) he was the Executive Chef of The Colony Club restaurant located inside The Colony Palms Hotel and SO.PA at L’Horizon Palm Springs. Chef Michael is now surfing the culinary waves at the Palm Springs Surf Club, a destination water oasis in the desert.

“Discover a destination in Greater Palm Springs like no other at The Palm Springs Surf Club featuring a state-of-the-art wave technology catering to surfers of all levels. Enjoy resort-style amenities, captivating waterpark attractions, and savor meticulously crafted dining options.”

Chef Michael Hung oversees “Amala, the ultimate dining experience at the Palm Springs Surf Club. Amala features indoor and outdoor seating offering breathtaking views of the surf and mountains where guests indulge in a curated artisanal menu. The bar features TVs and a craft cocktail program, complemented by an extensive wine list.”

Also on Chef Michael’s menu is Drifters the poolside oasis at the Palm Springs Surf Club. “Drifters offers outdoor dining with a creative beverage program to cater to park guests from early morning until late at night, featuring delightful breakfast, lunch, and dinner options. The full bar serves specialty cocktails and provides TVs for entertainment and additional desert views.”

Chef Michael Hung is one of the noteworthy chefs (25 high profile chefs for each night) for the upcoming Manhattan Beach Food & Wine Festival in Manhattan Village set for the evenings of Friday, October 11^th and Saturday, October 12^th.

Chef Michael Hung takes a break from his busy kitchens to join us.

SoCalGas Co.’s Gina Christian (Foodservice Technical Specialist) is our guest providing all the details.

Chef Dustin Trani represents the 4^th generation of the celebrated Trani Family to be an owner/chef cooking in San Pedro. He is best known for J. Trani’s Ristorante which is his Family’s successor restaurant to their original San Pedro establishment, Trani’s Majestic Café opened in 1925 in downtown San Pedro.

His latest venture (in the works since 2019) is the ambitious, Trani’s Dockside Station located in San Pedro’s historic waterfront in a vintage (fully restored and renovated) 1920 building that initially served as an immigration hall. In more recent years it was the local diner, Canetti’s Seafood Grotto, which closed in 2010 after a 70-year run. The exterior has been restored and preserved along with the addition of a striking, art deco neon vertical sign. Trani’s Dockside celebrated their year anniversary earlier in 2024.

Brunch is served on Sundays. Lunch is Wednesday through Friday and Dinner is available nightly from Wednesday through Monday.

Chef Dustin is one of the noteworthy chefs (25 high profile chefs for each night) for the upcoming Manhattan Beach Food & Wine Festival in Manhattan Village set for the evenings of Friday, October 11^th and Saturday, October 12^th.

Chef Dustin Trani joins us with all the update details for Trani’s Dockside Station.

Chef Andrew Gruel of Big Parm and the Calico Fish House

Lots of premium options available for tastier chicken. What do all the various labels means and which are actually worth the extra cost? Chef Andrew explains…

Podcasts

Show 592, August 31, 2024: California Restaurant Foundation’s 2024 Restaurants Care Resilience Fund Grants

Posted on September 3, 2024 by Adam Bell

Alycia Harshfield of the California Restaaurant Association

“The California Restaurant Foundation (CRF), a nonprofit that invests in and empowers California restaurants and their workforce, has awarded 278 independent restaurants with $5,000 grants as part of its fourth consecutive Restaurants Care® Resilience Fund. The grants were made possible via thoughtful donations from SoCalGas, The PG&E Corporation Foundation (PG&E Foundation) and San Diego Gas and Electric (SDG&E), which have contributed to the fund since 2021. Recipients can use the $5,000 assistance for equipment and technology upgrades, unforeseen hardships, employee retention bonuses and employee training, all of which allow California’s independent restaurant owners and caterers to invest in the longevity of their business and employees.”

“We’re incredibly thankful to our generous donors for their continued support, which has afforded us the opportunity to assist thousands of business owners in California’s food industry since 2021,” said Alycia Harshfield, Executive Director of CRF. “Together, we have proudly sustained the Resilience Fund for the past four years, ensuring that California’s independent restaurant owners and caterers remain a vital and vibrant part of our state’s culinary landscape and economy for many years ahead.”

“Notably, 76 percent of the grant recipients identify as female, and 73 percent identify as people of color. More than 70 percent of this year’s recipients plan to use the $5,000 grants for kitchen equipment or technology upgrades, and 17 percent will dedicate the funds to employee retention bonuses. To qualify, the restaurants and caterers needed to have fewer than five units, and less than $3 million in revenue.” View the full list of 2024 Restaurants Care® Resilience Fund grant recipients.

The CRF’s Alycia Harshfield (Executive Director) is our guest to more fully explain this year’s results.

Show 582, June 15, 2024: California Restaurant Foundation Restaurants Care® Resilience Fund Applications Now Open

Posted on June 16, 2024 by Adam Bell

“The California Restaurant Foundation (CRF), a nonprofit focused on investing in and empowering California restaurants and their workforce, has proudly partnered with California’s energy companies to launch the fourth consecutive Restaurants Care® Resilience Fund. Thanks to the generosity of SoCalGas, The PG&E Corporation Foundation (PG&E Foundation) and San Diego Gas and Electric(SDG&E), CRF will award $5,000 grants to 278 independent business owners across California. For the first time, commercial caterers are eligible to apply, in addition to independent restaurant owners.”

“Resilience Fund applications will be open from June 15 to June 30, 2024. Grants will be available to all California-based restaurant owners and commercial caterers within the utility companies’ service areas, provided they operate fewer than five units and generate less than $3 million in annual revenue. Priority consideration will be given to restaurants that have not received a grant previously.”

Alycia Harshfield, Executive Director of California Restaurant Foundation joins us to provide all the needed specifics.

Show 564, February 10, 2024: Show Preview with Executive Producer & Co-Host Andy Harris

Posted on February 11, 2024 by Adam Bell

Chef Duff Goldman is a New York Times bestselling author who stars on many of Food Network’s most watched shows including the Baking Championship series, Kids Baking Championship and The Elf on the Shelf: Sweet Showdown. He just signed a new multiyear deal at the network. His most recent cookbook Super Good Cookies for Kids was released in 2022 and Super Good Baking for Kids in 2020. Duff is the owner of the successful bakery, Charm City Cakes based in Baltimore. His bakery has created famous cakes for everything from Obama’s inauguration to an R2-D2 cake for Lucasfilm to Lady Gaga’s birthday cake for Tony Bennett. His signature cakes are now available nationwide on Goldbelly. Chef Duff Goldman joins us with pastry bag in hand.

We’re delighted to welcome food journalist Farley Elliott back to the show. Farley Elliott is the new SoCal Bureau Chief for SFGATE. Previously, he was the Senior Editor for Eater Los Angeles, covering food and culture around LA, and his work has also appeared in print, film, and television. He’s also the author of Los Angeles Street Food: A History From Tamaleros to Taco Trucks, a book about the long, winding saga of street food in Los Angeles. Farley joins us to chat about his new beat. Along the way he’ll discuss an unusual form of Street Art in Venice with a social message which has attracted national attention and his recent visit to greater Palm Springs where (among other activities) he interviewed chefs and restaurateurs Mary Sue Milliken and Susan Feniger at their new restaurant, Alice B., located in Downtown Palm Springs.

We’re checking in with our helpful foodservice experts at SoCal Gas to be updated on their various programs to assist Chefs and Restaurateurs.

Gina Christian (Foodservice Technical Specialist) will be explaining what’s available at the Energy Resource Center in Downey and their upcoming Seminar Calendar. Carmen Oliver (Customer Programs Advisor) joins the conversation to describe new rebate measures and the qualified product list categories. Joe Frausto (On-Bill Financing Program Manager) concludes with an overview of On Bill Financing and GoGreen Financing for business owners. SoCal Gas’Energy Resource Center (ERC) offers seminars, demonstrations and consulting services to help your business find cost-effective, energy-efficient solutions.

“PINE & CRANE DTLA is a casual and hospitable Taiwanese restaurant located in the South Park neighborhood of downtown Los Angeles. This location follows up their original, far more compact restaurant in Silver Lake and aims, as ever, to bring their guests delicious Taiwanese fare in a comfortable, modern setting. They are passionate about what they do, and take pride in preparing their food using simple, fresh ingredients. In addition to familiar favorites from the Silver Lake location, DTLA features dishes specific to DTLA, still offering a variety of small plates, traditional cold appetizers, dumplings, noodles, and rice dishes. Along with an extensive tea menu, Pine & Crane also features beer, wine, unusual whiskies and specialty cocktails.” Producer Andy Harris provides the salivating overview of Pine & Crane DTLA based on his recent dining experiences there.

Our own Chef Andrew Gruel, the menu-maker behind the full-service Calico Fish House (in the Sunset Beach area of Huntington Beach) and also the founder and pizzaiola of the fast-casual Big Parm (New Jersey-style pizza) located in the Mess Hall in Tustin provides another timely and informative “Ask the Chef” segment where he responds to listeners’ thoughtful inquiries. Valentine’s Day (coming up next week) is a time of high anxiety for restaurants. It’s typically groups of two with a lot of high expectations and stress. Chef Andrew shares some of his more humorous Valentine’s Day restaurant experiences over the years along with a few tips..

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

Show 564, February 10, 2024: SoCal Gas’ Energy Resource Center and Ongoing Programs Supporting Foodservice Entities

Posted on February 11, 2024 by Adam Bell

We’re checking in with our helpful foodservice experts at SoCal Gas to be updated on their various programs to assist Chefs and Restaurateurs.

Gina Christian (Foodservice Technical Specialist) will be explaining what’s available at the Energy Resource Center in Downey and their upcoming Seminar Calendar. Carmen Oliver (Customer Programs Advisor) joins the conversation to describe new rebate measures and the qualified product list categories. Joe Frausto (On-Bill Financing Program Manager) concludes with an overview of On Bill Financing and GoGreen Financing for business owners.

SoCal Gas’ Energy Resource Center (ERC) offers seminars, demonstrations and consulting services to help your business find cost-effective, energy-efficient solutions.

February 10: Duff Goldman, Farley Elliott, SoCal Gas’ Energy Resource Center, Pine & Crane

Posted on February 9, 2024 by Adam Bell

Podcasts

Segment One: Show Preview with Executive Producer & Co-Host Andy Harris
Segment Two: Chef Duff Goldman of Charm City Cakes Part One
Segment Three: Chef Duff Goldman of Charm City Cakes Part Two
Segment Four: Journalist Farley Elliott, SF Gate, Southern California Bureau Chief Part One
Segment Five: Journalist Farley Elliott, SF Gate, Southern California Bureau Chief Part Two
Segment Six: SoCal Gas’ Energy Resource Center and Ongoing Programs Supporting Foodservice Entities
Segment Seven: Pine & Crane in Downtown Los Angeles – A Profile
Segment Eight: Chef Andrew Gruel, Co-Host and Proprietor of Calico Fish House, with “Ask the Chef”

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

Chef Duff Goldman is a New York Times bestselling author who stars on many of Food Network’s most watched shows including the Baking Championship series, Kids Baking Championship and The Elf on the Shelf:Sweet Showdown.He just signed a new multiyear deal at the network. His most recent cookbook Super Good Cookies for Kids was released in 2022 and Super Good Baking for Kids in 2020. Duff is the owner of the successful bakery, Charm City Cakes based in Baltimore. His bakery has created famous cakes for everything from Obama’s inauguration to an R2-D2 cake for Lucasfilm to Lady Gaga’s birthday cake for Tony Bennett. His signature cakes are now available nationwide on Goldbelly. Chef Duff Goldman joins us with pastry bag in hand.

We’re delighted to welcome food journalist Farley Elliott back to the show. Farley Elliott is the new SoCal Bureau Chief for SFGATE. Previously, he was the Senior Editor for Eater Los Angeles, covering food and culture around LA, and his work has also appeared in print, film, and television. He’s also the author of Los Angeles Street Food: A History From Tamaleros to Taco Trucks, a book about the long, winding saga of street food in Los Angeles. Farley joins us in-studio to chat about his new beat. Along the way he’ll discuss an unusual form of Street Art in Venice with a social message which has attracted national attention and his recent visit to greater Palm Springs where (among other activities) he interviewed chefs and restaurateurs Mary Sue Milliken and Susan Feniger at their new restaurant, Alice B., located in Downtown Palm Springs.

We’re checking in with our helpful foodservice experts at SoCal Gas to be updated on their various programs to assist Chefs and Restaurateurs.

Gina Christian (Foodservice Technical Specialist) will be explaining what’s available at the Energy Resource Center in Downey and their upcoming Seminar Calendar. Carmen Oliver (Customer Programs Advisor) joins the conversation to describe new rebate measures and the qualified product list categories. Joe Frausto (On-Bill Financing Program Manager) concludes with an overview of On Bill Financing and GoGreen Financing for business owners. SoCal Gas’ Energy Resource Center (ERC) offers seminars, demonstrations and consulting services to help your business find cost-effective, energy-efficient solutions.

“PINE & CRANE DTLA is a casual Taiwanese restaurant located in the South Park neighborhood of downtown Los Angeles. This location follows up their original, far more compact restaurant in Silver Lake and aims, as ever, to bring their guests delicious Taiwanese fare in a comfortable, modern setting. They are passionate about what they do, and take pride in preparing their food using simple, fresh ingredients. In addition to familiar favorites from the Silver Lake location, DTLA features dishes specific to DTLA, still offering a variety of small plates, traditional cold appetizers, dumplings, noodles, and rice dishes. Along with an extensive tea menu, Pine & Crane also features beer, wine, unusual whiskies and specialty cocktails.” Producer Andy Harris provides the overview of Pine & Crane DTLAbased on his recent dining experiences there.

Our own Chef Andrew Gruel, the menu-maker behind the full-service Calico Fish House (in the Sunset Beach area of Huntington Beach) and also the founder and pizzaiola of the fast-casual Big Parm(New Jersey-style pizza) located in the Mess Hall in Tustin provides another timely and informative “Ask the Chef” segment where he responds to listeners’ thoughtful inquiries. Valentine’s Day (coming up next week) is a time of high anxiety for restaurants. It’s groups of two with a lot of high expectations and stress. Chef Andrew shares some of his more humorous Valentine’s Day restaurant experiences over the years.

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

“Chef Duff Goldman is a New York Times bestselling author who stars on many of Food Network’s most watched shows including the Baking Championship series, Kids Baking Championship and The Elf on the Shelf: Sweet Showdown. He just signed a new multiyear deal at the network.”

“His most recent cookbook Super Good Cookies for Kids was released in 2022 and Super Good Baking for Kids in 2020.”

“Duff is the owner of the successful bakery, Charm City Cakes based in Baltimore. His bakery has created famous cakes for everything from Obama’s inauguration to an R2-D2 cake for Lucasfilm to Lady Gaga’s birthday cake for Tony Bennett. His signature cakes are now available nationwide on Goldbelly.”

“When his dream of slaying on the guitar in a rock band wasn’t paying the bills, Chef Duff Goldman turned to his talents as a classically trained pastry chef and metal craftsman and founded Charm City Cakes in Baltimore, MD in 2002. Duff and his intrepid team of cake decorators churned out cakes the world had never seen before: cakes with sound, cakes with smoke, cakes with motorized moving components, life-sized baby elephant cakes- no cake was too crazy to tackle.”

“It wasn’t long before Charm City Cakes caught the eye of the Food Network where the hit reality cake decorating series Ace of Cakes [AH1] was born. The Baltimore bakery has had the pleasure of making their awesome clients’ cake dreams come true for over two decades!”

Chef Duff Goldman joins us with pastry bag in hand.

We’re delighted to welcome food journalist Farley Elliott back to the show. Farley Elliott is the new SoCal Bureau Chief for SFGATE. Previously, he was the Senior Editor for Eater Los Angeles, covering food and culture around LA, and his work has also appeared in print, film, and television. He’s also the author of Los Angeles Street Food: A History From Tamaleros to Taco Trucks, a book about the long, winding saga of street food in Los Angeles.

Farley joins us in-studio to chat about his new beat. Along the way he’ll discuss an unusual form of Street Art in Venice with a social message which has attracted national attention and his recent visit to greater Palm Springs where (among other activities) he interviewed Mary Sue Milliken and Susan Feniger at their new restaurant, Alice B. located in Downtown Palm Springs.

“Launched in 1994, SFGATE.com was one of the first large-market media sites in the world and served as the exclusive digital home of the San Francisco Chronicle for 19 years. The site, which was initially known as The Gate until officially becoming SFGATE in 1998, was co-founded by Allen Weiner and John Coate.”

“In 2013, the Chronicle launched a paywalled premium website, sfchronicle.com. Over the next six years, varying amounts of free and premium Chronicle content appeared on SFGATE, then in 2019, the Chronicle and SFGATE officially became two separately run entities with their own editorial staffs and independent newsrooms.”

We’re checking in with our helpful foodservice experts at SoCal Gas to be updated on their various programs to assist Chefs and Restaurateurs.

Gina Christian (Foodservice Technical Specialist) will be explaining what’s available at the Energy Resource Center in Downey and their upcoming Seminar Calendar. Carmen Oliver (Customer Programs Advisor) joins the conversation to describe new rebate measures and the qualified product list categories. Joe Frausto (On-Bill Financing Program Manager) concludes with an overview of On Bill Financing and GoGreen Financing for business owners.

SoCal Gas’ Energy Resource Center (ERC) offers seminars, demonstrations and consulting services to help your business find cost-effective, energy-efficient solutions.

PINE & CRANE DTLA is a casual Taiwanese restaurant located artfully designed by Preen in the South Park neighborhood of downtown Los Angeles. This location follows up their original, far more compact restaurant in Silver Lake “and aims, as ever, to bring their guests delicious Taiwanese fare in a comfortable, modern setting. They are passionate about what they do, and take pride in preparing their food using simple, fresh ingredients.”

“In addition to familiar favorites from the Silver Lake location, DTLA features dishes specific to DTLA, still offering a variety of small plates, traditional cold appetizers, dumplings, noodles, and rice dishes. Along with an extensive tea menu, Pine & Crane also features beer, wine, unusual whiskies and specialty cocktails.”

They are currently open every day, with all day service running from 8:00 a.m. to 10:00 p.m. Breakfast Hours are 8 a.m. to 11:00 a.m. and Lunch & Dinner Hours are 11:00 a.m. to 10:00 p.m.

Producer Andy Harris provides the salivating overview of Pine & Crane DTLA based on his recent dining experiences there.

Valentine’s Day (coming up next week) is a time of high anxiety for restaurants. It’s parties of two with a lot of stress. Chef Andrew shares some of his humorous Valentine’s Day restaurant experiences over the years.

Podcasts

Show 522, April 22, 2023: Show Preview with Executive Producer & Co-Host Andy Harris

Posted on April 23, 2023 by Adam Bell

What’s a new season of Angels Baseball without a home run of new food items to contemplate and savor. Joining us to make us incredibly hungry is new Executive Chef Dennis Radcliffe of Legends Hospitality at Angel Stadium. We’re chatting about what’s new in the concession stands, at Brewery X, and the Premium Suites. Angel Stadium also has an in-house pastry chef. Think fresh-baked brownie bites and oversized caramel (Granny Smith) apples! It’s everything from the Out-of-the-Park Dog to the juicy BX Burger on at Brewery X.

When we last visited Luchador Brewing Co. they were just operating their original craft brewery and restaurant in Chino Hills. A new location in Cathedral City joined the collection last year.
“Co-owner Brent Miller was inspired by the nostalgia of the Luchador wrestling he watched as a child and co-owner Jaime Benson had strong connections to both Chino Hills and the Coachella Valley, and thus, Luchador Brewing Co was born. The flagship location in Chino Hills opened its doors in March 2020 & their second location, Cathedral City in the Coachella Valley, opened in August 2022. Coming soon: LBC Distribution Center in Banning, CA.” Restaurateur Brent Miller joins us in-studio to tap the keg on Luchador Brewing Co.

“As a former professional athlete and a self- proclaimed health junkie Cristina Kown and Christian Gerloff were always trying to keep up with the latest health trends and best new wellness products. But when they started looking closely at labels and saw the amount of artificial ingredients, sugar, coloring and junk that was going into drinks that were made “healthy and natural” they just knew that they could create something better. Christina and Christian set out to make drinks that tasted great and could actually be helpful in supporting wellness. They had to be as clean as possible and contain real and organic ingredients. Their drinks had to contain meaningful levels of nutrition- not just buzz words on a label. And so, the idea for all Phenoms was born.” All Phenoms’ Cristina Kown and Christian Gerloff join us to pull the tab on all Phenoms sparkling functional beverages for us.

SoCalGas is hosting the 10^th Annual SoCalGas Foodservice Equipment Expo (2 days) on Tuesday, April 25th and Wednesday, April 26th from 10:00 a.m. to 3:00 p.m. at the SoCalGas Energy Resource Center in Downey. “With no-cost registration, the 10th annual Foodservice Equipment Expo provides an opportunity to Reconnect, Rebuild, and Innovate at one of the industry’s largest West Coast showcases of natural gas and energy-efficient commercial foodservice equipment. Leading industry manufacturers will display and demonstrate their brands as attendees visit booths and live-action cooking stations, sample artisan foods cooked on a variety of natural gas equipment, network, and learn about available rebates.” SoCalGas Co.’s Gina Christian (Foodservice Technical Specialist) and William Morris (Senior Foodservice Program Advisor) are our guests providing all the details.

Our own Chef Andrew Gruel, the menu-maker behind the full-service Calico Fish House (in the Sunset Beach area of Huntington Beach) and also the founder of Big Parm (New Jersey-style pizza) in the Mess Hall in Tustin provides another timely and informative “Ask the Chef” segment where Chef Andrew responds to listeners thoughtful inquiries. If servers (middle-income earners at best) at full-service restaurants didn’t have it rough already coming back after the Pandemic there is a new force of concern out there to contend with. The IRS has a new campaign out there to aggressively audit servers looking at their gratuities. Hardly going after the possible big ticket tax cheats as promised. Chef Andrew explains.

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

Show 522, April 22, 2023: 10th Annual SoCalGas Foodservice Equipment Expo and Restaurants Care Resilience Fund Grants

Posted on April 23, 2023 by Adam Bell

SoCalGas is hosting the 10^th Annual SoCalGas Foodservice Equipment Expo (2 days) on Tuesday, April 25^thand Wednesday, April 26^th from 10:00 a.m. to 3:00 p.m. at the SoCalGas Energy Resource Center in Downey. “With no-cost registration, the 10th annual Foodservice Equipment Expo provides an opportunity to Reconnect, Rebuild, and Innovate at one of the industry’s largest West Coast showcases of natural gas and energy-efficient commercial foodservice equipment. Leading industry manufacturers will display and demonstrate their brands as attendees visit booths and live-action cooking stations, sample artisan foods cooked on a variety of natural gas equipment, network, and learn about available rebates.” SoCalGas Co.’s Gina Christian (Foodservice Technical Specialist) and William Morris (Senior Foodservice Program Advisor) are our guests providing all the details.

“Grant applications for the California Restaurant Foundation‘s (CRF) Restaurants Care Resilience Fund are open now to May 7, making $5,000 grants available to 177 restaurants in SoCalGas’ service area, with a total of 360 grants available statewide for qualifying independent restaurants. The grants will go towards technology adoption, equipment upgrades, employee onboarding and retention, or unforeseen hardships. This latest round of grants follows SoCalGas’ $1 million donation earlier this year to the foundation’s Restaurants Care Resilience Fund to support independently owned restaurants. Together, this brings this year’s fund total to $2.1 million, making it the largest Restaurants Care® Resilience Fund to date since the program started in 2021.”

SoCalGas is also a generous angel to C-CAP, The Careers through Culinary Arts Program. On Friday, April 21st was the 29th Annual C-CAP L.A. Scholarship Breakfast at Jonathan Club DTLA where over $485,000 in Scholarships was awarded to deserving, graduating High School students.