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!
“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 on TikTok alone.”
“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.”
Where does Owen go in L.A. when he wants the best in sandwiches? At the top of the list is Andy Kadin’s Bub & Grandma’s Restaurant in Glassell Park for their Meatloaf Sandwich (with Beef & Pork.)
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.
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. 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.
“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. 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!
“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 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. 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 Row DTLA.”
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.
“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 on TikTok alone.”
“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.
Sliced steak makes one of the most perfect of sandwiches, especially with lots of sweet, caramelized onions and punchy aioli. Skirt is perfect for this sandwich because it is fattier than other steaks and it cooks up with lots of browning, both conditions that give extra flavor. The grain in the steak will look like an accordion, so when slicing, cut across and almost perpendicular to the grain to get the most tender slices. And everyone should know how to make caramelized onions. One important rule: Don’t rush them!
Caramelized Onions
2 tablespoons olive oil
2 large yellow onions (about
1½ pounds/680 g), cut into thin half-maane
½ teaspoon fine sea salt
¼ teaspoon freshly ground black pepper
Steak
Extra virgin olive oil
1 pound / 455 g skirt steak, cut in half vertically
½ teaspoon fine sea salt
¼ teaspoon freshly ground black pepper
2 crusty French or Italian rolls, split and lightly toasted
¼ cup / 60 ml Aioli
4 ounces / 115 g thinly sliced Gruyère cheese
1 cup / 30 g packed arugula leaves
½ lemon
Caramelize the onions: Heat the oil in a large skillet over medium-high heat. Add the onions, salt, and pepper and cover. Cook, stirring once or twice, until the onions are beginning to brown, about 7 minutes. Reduce the heat to very low and cook, uncovered, stirring occasionally, until the onions are very tender and deep beige with some well-browned bits, 30 to 40 minutes. Makes about 1 cup/200 g. (The onions can be cooled, covered, and refrigerated for up to 3 days. Reheat before using.)
Cook the steak: Drizzle oil all over the steak and sprinkle with the salt and pepper. Thoroughly heat a large heavy skillet, preferably cast iron, over medium-high heat. Add the steak and cook until the underside is well browned, about 3 minutes. Flip the steak and brown the other side, 3 minutes more. The steak should remain rare. Transfer to a carving board with a well and let stand for about 5 minutes.
Position a broiler rack about 4 inches/10 cm from the heat and preheat the broiler on High.
Place the open rolls on a broiler pan and divide the cheese over the bottom halves. Broil until the cheese is melted, about 1 minute. Remove from the broiler.
Holding a sharp knife at a slight angle, cut the steak across the grain into thin slices. For each sandwich, spread half of the aioli on the top half of the roll. Place half of the steak and half of the onions over the cheese on the bottom half. Top with half of the arugula and a squeeze of lemon juice. Drizzle with any carving juices. Close the roll, cut in half crosswise, and serve.
