Show 476, May 28, 2022: Show Preview with Executive Producer & Co-Host Andy Harris

Anajak Thai in Sherman Oaks is a 40-year old neighborhood bistro serving up Thai specialties with a notable wine list. Chef Justin Pichetrungsi pays homage to his father, Chef Chavalit Pichetrungsi with his traditional recipes alongside his own creations using locally sourced, seasonal farmers market produce. Their unique Thai Taco Tuesday (TTT) is chef-collaboration driven. Among recent national honors for Anajak Thai are Chef Jason being a semi-finalist for a distinguished James Beard Award for “Best Chef: California.” Chef Justin Pichetrungsi joins us Thai fish sauce in hand.

Kali is a petit neighborhood restaurant tucked in between Hollywood and Larchmont village. Created in 2016 by lifelong friends/co-workers Chef Kevin Meehan and Drew Langley (Wine Director,) the two have had always dreamed about creating a high-end restaurant without pretension. Stripping away all facades of what fine dining should be, Kali focuses strictly on the ingredient, technique, and service creating a casual environment everyone can enjoy. At Kali the focus is on local and hyper-seasonal farmers’ market ingredients with a contemporary twist and Californian sensibilities.” Kali’s design includes an open-air patio. Chef Kevin Meehan is our guest.

Karachi Kitchen Foods is a family-owned and operated (mother and daughter) Seattle-based business specializing in small batch traditional Pakistani Chutneys and Spice Blends. The foods are inspired by family recipes and created by Kausar Ahmed, Pakistani-born chef, food stylist, and author of the award-winning cookbook The Karachi Kitchen.” Chef Kausar Ahmed and daughter Sadaf Ahmed join us from Seattle with Chaat Masala seasoning in hand.

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. Memorial Day Weekend marks the unofficial start of the always anticipated Summer grilling season. Chef Andrew shares some timely hints and thoughts with economy in mind.

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

Play

Show 476, May 28, 2022: Proprietor / Executive Chef Justin Pichetrungsi, Anajak Thai, Sherman Oaks Part One

Justin Pichetrungsi of Anajak Thai

Anajak Thai in Sherman Oaks is a 40-year old neighborhood bistro serving up Thai specialties with a notable wine list. Chef Justin Pichetrungsi pays homage to his father, Chef Chavalit Pichetrungsi with his traditional recipes alongside his own creations using locally sourced, seasonal farmers market produce. Their unique Thai Taco Tuesday (TTT) is chef-collaboration driven.

Among recent honors for Anajak Thai are Chef Jason being named a semi-finalist for a distinguished James Beard Award for “Best Chef: California.”

In addition to his regular menu with rotating specials Chef Justin creates an Omakase menu (by reservation only) on Friday, Saturday and Sunday at 7 p.m. Optional supplements include a caviar pairing and a sommelier-selected wine pairing.

Standout dishes at Anajak Thai include Southern Thai Fried Chicken, Lab tot (fried pork & chicken meatballs with spicy Tamarind sauce) and Dry Aged Fish (sourced from The Joint Seafood Eatery) with chili-lime dressing.

Seating at Anajak Thai is either inside or outside along the wall of spiffed-up alley adjacent to the restaurant. It’s a true “Family Affair” as Justin’s Mom and Aunt work the floor.

Chef Justin Pichetrungsi joins us fish sauce in hand.

Play

Show 476, May 28, 2022: Proprietor / Executive Chef Justin Pichetrungsi, Anajak Thai, Sherman Oaks Part Two

Justin Pichetrungsi of Anajak Thai

Anajak Thai in Sherman Oaks is a 40-year old neighborhood bistro serving up Thai specialties with a notable wine list. Chef Justin Pichetrungsi pays homage to his father, Chef Chavalit Pichetrungsi with his traditional recipes alongside his own creations using locally sourced, seasonal farmers market produce. Their unique Thai Taco Tuesday (TTT) is chef-collaboration driven.

Among recent honors for Anajak Thai are Chef Jason being named a semi-finalist for a distinguished James Beard Award for “Best Chef: California.”

In addition to his regular menu with rotating specials Chef Justin creates an Omakase menu (by reservation only) on Friday, Saturday and Sunday at 7 p.m. Optional supplements include a caviar pairing and a sommelier-selected wine pairing.

Standout dishes at Anajak Thai include Southern Thai Fried Chicken, Laab Tot (fried pork & chicken meatballs with spicy Tamarind sauce) and Dry Aged Fish (sourced from The Joint Seafood Eatery) with chili-lime dressing.

Seating at Anajak Thai is either inside or outside along the wall of spiffed-up alley adjacent to the restaurant. It’s a true “Family Affair” as Justin’s Mom and Aunt work the floor.

Chef Justin Pichetrungsi continues with us fish sauce in hand.

Play

May 28: Anajak Thai, Kali, Karachi Kitchen Foods

Podcasts

Segment One: Show Preview with Executive Producer & Co-Host Andy Harris
Segment Two: Proprietor / Executive Chef Justin Pichetrungsi, Anajak Thai, Sherman Oaks Part One
Segment Three: Proprietor / Executive Chef Justin Pichetrungsi, Anajak Thai, Sherman Oaks Part Two
Segment Four: Chef Kevin Meehan, Partner, Kali Restaurant, Hollywood Part One
Segment Five: Chef Kevin Meehan, Partner, Kali Restaurant, Hollywood Part Two
Segment Six: The Karachi Kitchen Foods, Seattle Part One
Segment Seven: The Karachi Kitchen Foods, Seattle Part Two
Segment Eight: “Ask the Chef” with Co-host Chef Andrew Gruel

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

Anajak Thai in Sherman Oaks is a 40-year old neighborhood bistro serving up Thai specialties with a notable wine list. Chef Justin Pichetrungsi pays homage to his father, Chef Chavalit Pichetrungsi with his traditional recipes alongside his own creations using locally sourced, seasonal farmers market produce. Their unique Thai Taco Tuesday (TTT) is chef-collaboration driven. Among recent national honors for Anajak Thai are Chef Jason being a semi-finalist for a distinguished James Beard Award for “Best Chef: California.” Chef Justin Pichetrungsi joins us Thai fish sauce in hand.

“Kali is a petit neighborhood restaurant tucked in between Hollywood and Larchmont Village. Created by lifelong friends/co-workers Chef Kevin Meehan and Drew Langley (Wine Director,) the two have had always dreamed about creating a high-end restaurant without pretension. Stripping away all facades of what fine dining should be, Kali focuses strictly on the ingredient, technique, and service creating a casual environment everyone can enjoy. At Kali the focus is on local and hyper-seasonal farmers’ market ingredients with a contemporary twist and Californian sensibilities.” Kali’s design includes an open-air patio. Chef Kevin Meehan is our guest.

Karachi Kitchen Foods is a family-owned and operated (mother and daughter) Seattle-based business specializing in small batch traditional Pakistani Chutneys and Spice Blends. The foods are inspired by family recipes and created by Kausar Ahmed, Pakistani-born chef, food stylist, and author of the award-winning cookbook The Karachi Kitchen.” Chef Kausar Ahmed and daughter Sadaf Ahmed join us from Seattle with Chaat Masala seasoning in hand.

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. Memorial Day Weekend marks the unofficial start of the Summer grilling season. Chef Andrew shares some timely hints and thoughts with economy in mind.

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

Justin Pichetrungsi of Anajak Thai

Anajak Thai in Sherman Oaks is a 40-year old neighborhood bistro serving up Thai specialties with a notable wine list. Chef Justin Pichetrungsi pays homage to his father, Chef Chavalit Pichetrungsi with his traditional recipes alongside his own creations using locally sourced, seasonal farmers market produce. Their unique Thai Taco Tuesday (TTT) is chef-collaboration driven.

Among recent honors for Anajak Thai are Chef Jason being named a semi-finalist for a distinguished James Beard Award for “Best Chef: California.”

In addition to his regular menu with rotating specials Chef Justin creates an Omakase menu (by reservation only) on Friday, Saturday and Sunday at 7 p.m. Optional supplements include a caviar pairing and a sommelier-selected wine pairing.

Seating at Anajak Thai is either inside or outside along the wall of spiffed-up alley adjacent to the restaurant. It’s a true “Family Affair” as Justin’s Mom and Aunt work the floor.

Chef Justin Pichetrungsi joins us fish sauce in hand.

Kevin Meehan of Kali Restaurant

Kali is a petit neighborhood restaurant tucked in between Hollywood and Larchmont Village. Created by lifelong friends/co-workers Chef Kevin Meehan and Drew Langley (Wine Director,) the two have had always dreamed about creating a high-end restaurant without pretension. Stripping away all facades of what fine dining should be, Kali focuses strictly on the ingredient, technique, and service creating a casual environment everyone can enjoy.”

“At Kali the focus is on local and hyper-seasonal farmers’ market ingredients with a contemporary twist and Californian sensibilities.”

Kali’s design includes an open-air patio.

“For Meehan, Kali represents the evolution of not just Kali Dining, his roving private dinner pop-up, but the rigorous years he spent refining his craft. The contemporary California restaurant blends the precision and hospitality of the white tablecloth kitchens where Chef Kevin developed his culinary acumen, with the accessibility and ease of a local’s favorite neighborhood haunt.”

Chef Kevin Meehan is our guest.

Sadaf and Kausar Ahmed of Karachi Kitchen in Seattle

Karachi Kitchen Foods is a family-owned and operated (mother and daughter) Seattle-based business specializing in small batch traditional Pakistani Chutneys and Spice Blends.”

“The foods are inspired by family recipes and created by Kausar Ahmed, Pakistani-born chef, food stylist, and author of the award-winning cookbook The Karachi Kitchen.”

“Chef Kausar has over 35 years of experience in culinary arts. She started cooking in her grandmother’s kitchen as a child and has devoted her career to opening worlds through food education. In Karachi, in addition to her own catering business, Kausar ran a program teaching culinary skills to women and youth in disadvantaged communities. Since 2019 she has been in Seattle as Project Feast Chef Instructor, charged with shepherding immigrant and refugee apprentices on their path to employment in Western Washington’s food industries.”

“Hoping to solve the problem of not being able to find high-quality, preservative-free Pakistani food products commercially, Karachi Kitchen Foods crafts all recipes from scratch using high quality, locally sourced ingredients. Foods are produced using traditional techniques and no artificial preservatives or additives to capture the authentic taste of Pakistani home cooking.”

Chef Kausar Ahmed and daughter Sadaf Ahmed join us from Seattle with Chaat Masala seasoning in hand.

Chef Andrew Gruel savoring a New Jersey style Pizza

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.

Memorial Day Weekend marks the unofficial start of the Summer grilling season. Chef Andrew shares some timely hints and helpful thoughts. Ponder advice on grilling satisfying meats on a budget.

Podcasts

Segment One: Show Preview with Executive Producer & Co-Host Andy Harris
Segment Two: Proprietor / Executive Chef Justin Pichetrungsi, Anajak Thai, Sherman Oaks Part One
Segment Three: Proprietor / Executive Chef Justin Pichetrungsi, Anajak Thai, Sherman Oaks Part Two
Segment Four: Chef Kevin Meehan, Partner, Kali Restaurant, Hollywood Part One
Segment Five: Chef Kevin Meehan, Partner, Kali Restaurant, Hollywood Part Two
Segment Six: The Karachi Kitchen Foods, Seattle Part One
Segment Seven: The Karachi Kitchen Foods, Seattle Part Two
Segment Eight: “Ask the Chef” with Co-host Chef Andrew Gruel

Show 345, October 19, 2019: Executive Chef / Proprietor John Park, Toast Kitchen + Bakery, Costa Mesa

John Park of Toast Kitchen and BakeryChef John Park’s Toast Kitchen + Bakery is a welcome addition to the moderately priced dining scene in Costa Mesa. They serve Breakfast & Brunch daily (closed on Monday.) Breakfast is available all day on Saturday. Dinner is Tuesday through Saturday and Happy Hour is on Weekdays. A popular attraction is Taco Tuesday with its own menu.

Some salivating new menu items have just been introduced including creative libations and both savory & sweet creations. Think pork belly bao with grilled pluots and thai chile lime vinaigrette. For a sweet ending look for the chocolate funnel cake with (house-made) cocoa nib ice cream.

Chef John is also very active in giving back to the community as a matter of course. This is recognized by his nomination this year for Outstanding Community Service by the Golden Foodie Awards along with Chef Ivan Calderon and Restaurateur David Hanna.

Chef John Park, the Chef of the Year at the 2019 Golden Foodie Awards, joins us in-studio.

Play

Show 328, June 15, 2019: Taco Transit Tuesday with Wing Lam of Wahoo’s Fish Taco and OCTA’s Jennifer Bergner

Jennifer Bergner of OC Transit and Wing Lam of Wahoos Fish TacoWing Lam of Wahoo’s Fish Taco is at it again with a special promotion…Ride OC Transit and get a free taco (with purchase) on Tuesdays from any Southern California Wahoo’s Fish Taco location. It’s Taco Transit Tuesday.

The ongoing program, which began in April, allows transit riders to visit any participating Wahoo’s restaurant in Southern California each Tuesday, and when they show a valid OC Bus, OC Flex or Metrolink pass, they can get a free taco with the purchase of a taco.

Wing Lam, co-founder of Wahoo’s is a supporter of public transit to help sustain the environment.

“We all need to do our part: Use less plastic straws and bags, recycle what we can, and use public transportation when possible,” Lam said when the promotion began.

OCTA operates more than 500 buses in the OC Bus system, helping people get to their destinations across Orange County for $2 per ride or $5 per day.

Riding in on an OC Bus with all the details are Wing Lam and Jennifer Bergner, OCTA’s (Orange County Transit Authority) Chief Operating Officer.

Play