Show 379, June 27, 2020: Co-Host Chef Andrew Gruel of the Slapfish Restaurant Group with “Ask the Chef”

Chef Andrew Gruel savoring a New Jersey style PizzaOur own Chef Andrew Gruel of the Slapfish Restaurant Group provides another timely and informative “Ask the Chef” segment where Chef Andrew responds to listeners thoughtful inquiries. Chef Andrew is regularly updating us on the impact of the Covid-19 crisis in the hospitality field and what we, as diners, can do to support the very survival of restaurants. Dine-in is slowly starting to come back but with a lot of new rules that restrict guest counts. Alternately Take-Out / Delivery when you can surely helps…

Covid 19 has impacted the food system across the United States. Oddly there are spot shortages of foodstuffs in some areas and surpluses in others. We’ll, of course, “Ask the Chef.”

Play

Show 378, June 20, 2020: Chef Andrew Gruel, Co-Host & Slapfish Restaurant Group with “Ask the Chef”

Chef Andrew Gruel of the Slapfish Restaurant GroupOur own Chef Andrew Gruel of the Slapfish Restaurant Group provides another timely and informative “Ask the Chef” segment where Chef Andrew responds to listeners thoughtful inquiries. Chef Andrew is updating us on the impact of the Covid-19 crisis in the hospitality field and what we, as diners, can do to support the very survival of restaurants. Dine-in is slowly starting to come back but with a lot of new rules. Alternately Take-Out / Delivery when you can surely helps…

It’s Father’s Day so as a proud Dad, Chef Andrew has some thoughts on taking care of Dad on his special day. Bet there are some inspiring Father’s Day cooking tips along the way, too. Chef Andrew will also revisit the temporary dip in the wholesale pricing of fresh lobster. We’ll, of course, “Ask the Chef.”

Play

Show 376, June 6, 2020: Chef Andrew Gruel, Co-Host & Slapfish Restaurant Group

Chef Andrew Gruel of the Slapfish Restaurant GroupOur own Chef Andrew Gruel of the Slapfish Restaurant Group provides another timely and informative “Ask the Chef” segment where Chef Andrew responds to listeners thoughtful inquiries. Chef Andrew is updating us on the impact of the Covid-19 crisis in the hospitality field and what we, as diners, can do to support the very survival of restaurants. Dine-in is starting to come back but with a lot of new rules. Take-out / Delivery when you can surely helps… Of course, the safety of restaurant employees and guests comes first in all planning.

Fishermen who supply seafood to restaurants have been severely negatively impacted by the COVID 19 crisis. How are they coping? What’s been the impact on the price of all seafood? How is the cost of lobster faring? We’ll “Ask the Chef.”

Play

Show 374, May 23, 2020: Chef / Proprietor Ross Pangilinan, Mix Mix Kitchen Bar, Terrace by Mix Mix & ReMix Kitchen Bar

Ross Pangilinan of Mix Mix Kitchen BarWhen accomplished fine dining chef Ross Pangilinan left the Patina Group’s Leatherby’s Café Rouge (Segerstrom Center for the Arts) to venture out on his own he wanted to create a more personal, chef-driven concept. His vision came to be as Mix Mix Kitchen Bar located in a bit of an unlikely location in Santa Ana. In normal times it’s a globally inspired dining concept presenting dishes which see influence from traditional French and Italian to modern Filipino cuisines.

During the ban on dine-in Chef Ross has shifted to preparing Tapas Family Kits (for 2 or 4 guests) for curbside pick-up. Also in Chef Ross’ family of restaurants is Terrace by Mix Mix at South Coast Plaza and the newly opened ReMix Kitchen Bar in the Long Beach Exchange.

For Friday, Saturday and Sunday Terrace by Mix Mix is serving Share Plates (for 1 to 10 guests) for curbside pick-up. For Friday, Saturday and Sunday Remix Kitchen Bar offers a Tasting Menu for 2 or 4 guests for curbside pick-up.

Chef Ross joins us with the enticing cuisine overview.

Play

Show 374, May 23, 2020: Chef & Restaurateur Suzanne Goin, The Lucques Group Part Two

Suzanne Goin of the Lucques GroupJames Beard Award-winning Chef & Author Suzanne Goin is the Co-Proprietor of The Lucques Group with Caroline Styne.

LUCQUES CATERING, the full-service catering arm of The Lucques Group, has started take-out and delivery of Suzanne Goin’s signature dishes and menus for enjoying at home. The menus continue with a weekly changing Lucques Supper Series menu created by Suzanne Goin in addition to a complete brunch kit, pantry items and other selections.

An inspired list of sparkling, white, rosé and red wines, and all favorites of Caroline Styne, are available by the bottle or boxed sets. Bar man, Christiaan Röllich, completes the menu with two of his ready-mixed batched cocktails to-go.

Ordering is exclusively through TOCK for safety-compliant curbside pick-up at The Larder Maple Drive from Thursday through Sunday from 4:00 p.m. – 7:00 p.m. Delivery is also available within a five-mile radius for $15.

“My whole team and I have missed the restaurant and cooking for our guests so terribly for these past weeks, states Suzanne Goin. “We are thrilled to be back with our new version of Sunday Suppers for our guests to enjoy at home—and not just on Sundays! In our new Supper Series, our latest weekly seasonal menus from the market will be available Thursday to Sunday each week.”

Chef Suzanne Goin continues the conversation about the return of Lucques To-Go.

Play

Show 372, May 9, 2020: South Coast Plaza’s Dining Options with Lee Healy

Lee Healy representing South Coast PlazaWhen it comes to fashionable restaurant take-out in Orange County don’t forget the numerous appealing and varied restaurant options available at South Coast Plaza. “During these trying times and shelter-at-home, South Coast Plaza restaurants have adapted to take-out and curbside pick-up with success. Thirteen restaurants offer abbreviated and family-style menus ranging from Japanese cuisine (who isn’t craving sushi), prime steaks, contemporary cuisine and more.”

Chef Amar Santana‘s take-out at VACA has been lauded by restaurant critics Bill Addison with the Los Angeles Times and Brad Johnson of the Orange County Register. Their recommendations: Paella Valenciana family-menu with Vaca Tonics to go! Water Grill has a dazzling pop-up market three days a week (premium seafood and live lobster to prepare at home). Din Tai Fung has been busy and check out Royal Khyber‘s special three-course curbside menu for two for $30. Award-winning chef Ross Pangilinan has just begun take-out at TERRACE by Mix Mix.”

South Coast Plaza’s long-time restaurant marketing consultant, Lee Healy, joins us with the specifics.

Play

Show 370, April 25, 2020: Manager & Partner Andrew Binder, Philippe The Original

Andrew Binder of Phillipe's the OriginalPhilippe’s (Philippe The Original) in Downtown Los Angeles has reopened for takeout and delivery with French Dips, sides and desserts, as well as beer and wine, available to go. Guests can now call the restaurant or order online via ChowNow to place an order for pickup. Delivery options are available from Postmates.”

“Walk-in takeout orders can also be placed. Patrons can wait for their orders in the parking lot where safe social distancing practices are politely enforced.”

“All six of Philippe’s French Dips are on the takeout and delivery menus available from 11 a.m. to 7 p.m. daily. That includes Beef, Pork, Lamb, Turkey, Pastrami or Ham on a freshly baked French Roll single-dipped, double-dipped or wet with au jus. Swiss, American, Jack, Bleu or Cheddar cheese can be added.”

“Available sides on the limited menu include, Potato and Macaroni Salad, Coleslaw, Pickled Eggs, Beets, Stew, Chili, salad and a variety of desserts from brownies to cheesecake.”

“No breakfast will be available until the restaurant resumes dine-in service after the statewide orders due to the COVID-19 outbreak end or are lifted.”

Manager & Partner Andrew Binder provides all the juicy details. Andrew represents the 4th generation of proud Binder Family ownership.

Play

Show 366, March 28, 2020: Chef / Proprietor Suzanne Tracht of Jar Restaurant in Los Angeles

Suzanne Tracht of Jar RestaurantJar, a modern chophouse in the heart of Los Angeles, commands the attention of Angelenos with the allure of Chef / Proprietor Suzanne Tracht’s familiar retro dishes from the American culinary repertoire. Since it’s debut in 2002, Jar’s devoted fans return again and again to enjoy her signature Pot Roast, Kansas City Steak, wild and sustainable Seafood, Lemongrass Chicken, Black Mussels with Lobster Bearnaise & Fennel Salt, award-winning French Fries, market-fresh sides and perfectly mixed martinis.

During the prohibition on dine-in Jar continues to serve guests with Jar to-go, Jar Cocktails to-go, Wines to-go and a boxed Dinner for four.

Chef Suzanne has a long tradition of hosting a welcoming Passover Seder at Jar. While that can’t happen this year she will, instead, create a special Passover family dinner for take-out.

Chef Suzanne joins us with all the salivating menu details.

Play

Show 366, March 28, 2020: Owner / Executive Chef Rich Mead of Farmhouse at Roger’s Garden in Corona del Mar

Rich Mead of Farmhouse at Rogers GardensFarmhouse at Roger’s Gardens in Corona del Mar is open for take-out and offers an ever-evolving menu courtesy of Owner and Executive Chef Rich Mead. Designed to elevate the at-home dining experience, the Farmhouse take-out menu now offers a curbside market, produce boxes, a signature kids menu and curbside cocktails to-go in addition to weekly wine deals, fresh daily specials, family-style meals, and more through easy pick-up or local delivery options. Delivery is available from 11:30 a.m.–1:30 p.m. and 4-7 p.m. daily. Complimentary deliveries will be made on orders of $75 or more within a 2.5 mile radius.”

“During his 35 years of culinary expertise, Chef Rich Mead has cultivated relationships with the highest regarded local sustainable farms, allowing him to create the freshest menus using locally sourced, seasonal ingredients and specially grown vegetables. In 2016, after years of planning, Chef Mead unveiled a unique and sustainable field-to-fork dining experience at Farmhouse, located within Roger’s Gardens. Nestled on over 6 acres in the garden-like setting, Farmhouse features exclusive wines, craft beers, signature cocktails, artisan refreshments and a healthy based seasonal cuisine.”

To place a take-out order, please call 949-640-1415. For more information about Farmhouse and to view the take-out menu.

Chef Rich Mead is our guest.

Play

Show 365, March 21, 2020: Chef / Proprietress Vanda Asapahu of Ayara Thai, Westchester Part One

Vanda Asapahu of Ayara Thai CuisineChef / Proprietress Vanda Asapahu of Ayara Thai in Westchester is the Host Chef for the upcoming 5th Anniversary Masters of Taste benefit at the Rose Bowl. Originally scheduled for Sunday, April 5th it has been necessarily postponed. When that new date is established Chef Vanda will be back with us with all the delectable details. In the meantime Ayara Thai is open for Take-Out and Delivery and would love to serve you.

“Growing up in a Thai-Chinese community in the Samsen District along the banks of Bangkok’s Chao Phraya River, chef and restaurateur Andy Asapahu received his cooking and business prowess by helping his mother cook. Not only did Grandma’s (Andy’s mother) large batches of food feed her family of eight, but also those in the neighborhood, who would stop by to purchase her well-known curries.”

Anna, wife of Andy and self-taught chef, hails from the city of Lampang in the heart of northern Thailand and grew up in a family that primarily cooked with home and locally-grown fruits and vegetables. Since Ayara Thai’s opening day, head chef Anna remains a leader in the kitchen and continues her family tradition bWestchestery using home-grown herbs in the restaurant’s dishes. Reflecting both the dishes she ate in the past, as well as her family’s values in sustainable dining, she ensures dishes inspired and prepared with only the freshest ingredients that the season has to offer.”

“Today, the family traditions of Andy and Anna are continued and developed into the third generation, through their daughter Vanda. Living and working in Thailand for four years has given Vanda the experience to revive old family recipes, while traveling through the nation’s different regions has allowed her to discover new tastes and inspirations. After cooking with relatives and eating her way through the streets and countryside, it is these old recipes and new flavors that Vanda brought back to share at Ayara Thai.”

Chef Vanda is our guest with all the tempting menu details.

Play