Show 403, December 12, 2020: The Raymond 1886 with Chef Jonathan Quintana and General Manager Andrew Bugreyev Part One

Andrew Bugreyev and Executive Chef Jonathan Quintana of the Raymond 1886The Raymond 1886 (restaurant) is a living example of Pasadena’s colorful past and carries on the city’s great traditions of craftsman architecture and unparalleled hospitality.” Under State of California guidelines The Raymond 1886 is currently open for takeout & delivery of the food menu as well as specialty cocktails.”

“The Raymond 1886 offers an innovative and contemporary menu in a historic setting, featuring the finest quality ingredients and a dedication to superior service.”

“The dining menu showcases their curated classic American cuisine featuring global influences. Utilizing a mix of contemporary and classic cooking techniques, Executive Chef Jonathan Quintana combines familiar ingredients with an exotic flair.”

“Hidden and tucked away inside, guests can celebrate, sip and savor at The Raymond’s internationally acclaimed cocktail bar, 1886. Accompanied by 1886’s signature handcrafted cocktails, their award-winning Wine List features a special selection of domestic and international varietals from both premier and boutique wineries.”

General Manager Andrew Bugreyev and Executive Chef Jonathan Quintana join us.

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Show 388, August 29, 2020: Piero Selvaggio, Managing Partner, Drago Centro, Downtown Los Angeles Part Two

Piero Salvaggio of Valentino Santa Monica“For over forty years, Restaurateur Piero Selvaggio (Valentino and Valentino Restaurant Group) and Restaurateur/Chef Celestino Drago of the famed Drago Brothers have been close friends, colleagues, and competitors in the thriving Los Angeles dining scene. Now, their longstanding relationship transcends to a proprietary level as Chef Celestino Drago officially has welcomed Piero Selvaggio to Drago Centro in Downtown Los Angeles as new Managing Partner!”

“Over the years Piero and Celestino have remained very close and have done many events together. Both men have also dedicated their legacies to promoting modern Italian cooking with fine ingredients, so it is no surprise that these two celebrated restaurateurs would finally come together. Says Celestino, “When Piero decided to retire, we just kept talking. You can never really retire from this business, so the conversation just kept going.” And, the timing could not be more serendipitous as Celestino just reopened Drago Centro while introducing a stunning new outdoor Dining Patio, new Summer Menu, Takeout, Delivery, Curbside Pickup, and now the exciting celebratory new partnership between Chef Celestino Drago and the hospitality maestro himself, Piero Selvaggio!”

“As Angelenos are able to take advantage of L.A.’s great summer weather, Piero and Celestino have created a magical al fresco dining experience featuring a new Summer Menu on their new Outdoor Dining Patio. The tables for dining are spaciously and safely placed all throughout this stunning outdoor atrium surrounded by luscious greenery, verdant olive trees, and a resplendently calming water feature, where the pair await to take each guest on an extraordinary journey as they sip and savor under the stars.”

Drago Centro has reopened for distinctive patio fine dining and the welcoming Piero Selvaggio now continues with us.

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Show 386, August 15, 2020: Executive Chef Rich Mead, Proprietor, Farmhouse at Roger’s Gardens Part One

Rich Mead of Farmhouse at Rogers GardensRich Mead, Owner and Executive Chef of Farmhouse at Roger’s Gardens, offers guests patio seating on a lush, garden setting for lunch and early dinner with an all-day menu. With over 4,000 square feet of al fresco dining, guests can relax outdoors while responsibly enjoying an award-winning cocktail or a seasonal, sustainably sourced meal.”

“Also available is a robust menu of takeout offerings including a Curbside Market with local ingredients and pantry staples, nourishing Family Meals and weekly Farmers Market Produce Boxes. Classic and signature cocktails are available for dine-in or curbside pickup courtesy of Chef de Swigs, Anthony Laborin and his team.”

Please note hours for Dine-in are currently 11:30 a.m. to 5:00 p.m. daily and for Takeout 11:30 a.m. to 7:00 p.m. Dinner Dine-in service to resume in the near future. Phone is 949.640.1415 for Reservations and Takeout.

Chef/Proprietor Rich Mead is our guest.

 

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Show 386, August 15, 2020: Executive Chef Rich Mead, Proprietor, Farmhouse at Roger’s Gardens Part Two

Rich Mead of Farmhouse at Rogers GardensRich Mead, Owner and Executive Chef of Farmhouse at Roger’s Gardens, offers guests patio seating on a lush, garden setting for lunch and early dinner with an all-day menu. With over 4,000 square feet of al fresco dining, guests can relax outdoors while responsibly enjoying an award-winning cocktail or a seasonal, sustainably sourced meal.”

“Also available is a robust menu of takeout offerings including a Curbside Market with local ingredients and pantry staples, nourishing Family Meals and weekly Farmers Market Produce Boxes. Classic and signature cocktails are available for dine-in or curbside pickup courtesy of Chef de Swigs, Anthony Laborin and his team.”

Please note hours for Dine-in are currently 11:30 a.m. to 5:00 p.m. daily and for Takeout 11:30 a.m. to 7:00 p.m. Dinner Dine-in service set to resume shortly. Phone is 949.640.1415 for Reservations and Takeout.

“During his 35 plus 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 inspired seasonal cuisine.”

Chef & Proprietor Rich Mead continues with us.

 

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Show 381, July 11, 2020: Co-Host Chef Andrew Gruel of the Slapfish Restaurant Group with “Ask the Chef”

Andy Harris and Andrew Gruel at Cabana 14 at the Cove at Pechanga Resort and CasinoOur 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, with multiple hiccups, starting to come back but with a lot of new rules that restrict guest counts. Alternately Take-Out / Delivery when you can surely helps…

It’s another week in California of fast-changing rules including the new ban on dining inside. We’ll hear from Chef Andrew with his assessment of the rapidly evolving situation. Will the current 3-week ban on indoor dine-in be extended? The goal remains to keep both guests and employees safe while still accommodating diners with food.

We’ll, of course, “Ask the Chef.”

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Show 375, May 30, 2020: Chef Andrew Gruel, Co-Host & Slapfish Restaurant Group

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 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 as dine-in now slowly returns. Take-out / delivery when you can surely helps…Of course, the safety of restaurant employees and guests comes first.

Takeout packaging is now of concern because its everywhere and used in much greater volume. Is it finally becoming more green and recyclable? How about affordability?

Slapfish is a fast- casual restaurant concept. Is the future installing take-out windows or drive-thrus?

Slapfish is hosting Doctors, Nurses, Medical Personnel, Police, Firefighters & EMT’s to a complimentary meal To-Go. Need to be in uniform or have appropriate ID to qualify. The participating Slapfish locations are Huntington Beach, Brea, Irvine and Laguna Beach.

Kids eat free at Slapfish, too, when their parents order Takeout.

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Show 369, April 18, 2020: Chef Shelly Register of A Market in Newport Beach

Shelly Register of A Market and A RestaurantChef Shelly Register is the highly accomplished Market Chef for A Market located in a highly visible historic building on West Coast Highway in Newport Beach next to A Restaurant (the former Arches location.) She launched the locals’ favorite enterprise in 2008.

It’s a dazzling gourmet convenience store with freshly-prepared gourmet sandwiches, incredible baked goods and desserts, cheeses, coffee, craft beer and premium wine. No product is carried in the store that hasn’t received Chef Sherry’s personal seal of approval.

A Market is open for takeout daily from 7:00 a.m. to 3:00 p.m. during the moratorium on dine-in. We’ll chat with Shelly Register who is also a noted pastry chef and bread baker about what’s on the menu.

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Show 369, April 18, 2020: Wahoo’s Fish Taco Co-Founder, Chef Wing Lam

Wing and Levi Lam at the KLAA StudiosChef Wing Lam is the Co-Founder of Wahoo’s Fish Taco. He is a community leader and grass-roots philanthropist working the fast- casual dining experience for 32 years. Wing is our guest to discuss how Wahoo’s is navigating the current health crisis as well as still supporting the community. Seeing a need he is even selling well-crafted, reusable face masks at his cost for Wahoo’s guests. Most locations (outside of inside malls & sports venues) are open for takeout and delivery.

“We wanted to create a menu that was a reflection of our unique heritage. From China to Brazil, to Baja with hints of Greece, our bold, fresh flavors come from our memories of growing up in Brazil, surfing in Baja and working in our family’s Chinese restaurant.”

“At Wahoo’s, we encourage you to nourish yourself with food and experiences that make you feel more alive. So, ride those waves, care for your community, love what you eat every day, and be authentically you. Our family is here to feed yours.”

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Show 368, April 11, 2020: Executive Chef & Proprietor Rob Wilson, Glasspar, Dana Point

Rob Wiilson of Glasspar“As executive chef and proprietor of the newly launched Glasspar in Dana Point, Rob Wilson draws upon decades of elite culinary and operational experience and childhood inspiration to present Glasspar’s menu of thoughtfully sourced, respectfully prepared, and creatively presented American seafood.” With dine-in not allowed during the ongoing health crisis Chef Rob has shifted his operation to create the Glasspar Seafood Market providing hard-to-find fresh seafood at better than supermarket pricing on Wednesday (2 to 6:00 p.m.) and Saturday afternoons (Noon to 4:00 p.m.)

For the duration Glasspar has artfully converted into a fresh seafood market. The restaurant, which originally ceased operations all together after the state-mandated dine-in closure, has now morphed its raw bar into a fresh seafood market.

“We saw an opportunity to meet a need in our community,” comments Chef Rob Wilson. “Supermarkets are barren, but we have access to fresh-caught, high-quality seafood from our partners at Superior Seafood and our raw bar is equipped to safely store and display it all. We’re in the business of feeding people and we’re happy to do our part by providing the community with the fresh seafood they can’t find at the market at better-than-supermarket prices.”

Guests are encouraged to place special seafood orders in advance by calling the restaurant at 949.240.6243.

In addition to fresh-caught seafood, the restaurant is selling bottles of wine from its cellar at a discount. Allowed by the temporarily relaxed ABC regulations, Glasspar is offering a selection of its signature pre-batched cocktails packaged in sealed containers to-go for at-home enjoyment.

We’ll reel Chef Rob is to provide the details.

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Show 368, April 11, 2020: Chefs Pascal Olhats and Jessica Roy, Café Jardin at Sherman Gardens, Corona del Mar

Jessica Roy and Pascal Olhats of Cafe Jardin in Corona del MarPascal Olhats is the well-respected Dean of French chefs in Orange County. Last year he made the decision to focus his efforts on Café Jardin at Sherman Library and Gardens in Corona del Mar. His new restaurant chef there is Jessica Roy (ex-Current at Renaissance Newport Beach Hotel.) Pascal Catering is now based at Sherman Gardens, too.

The new direction is “tradition meets innovation.” Both chefs are learning from each other.

Chefs Pascal and Jessica Roy join us to explain the details of Café Jardin’s Gourmet Stand at Sherman Gardens operating during the current health crisis.

There are daily specials of prepared meals to-go at curbside. Details on his Facebook page as well as recipes designed to be cooked at home.

Chef Pascal has a suggestion for you to consider for home delivery of premium grocery items….

“We’ve come up with something that we believe you should take advantage of. We have partnered up with our Specialty Food Supplier that provides us with some of the delicious food ingredients that we then prepare and cook for you in our restaurant. They are now providing Home Delivery of their exquisite line of products at discounted prices and delivered straight to your door.

All you have to do is enter our discount code CAFEJARD10 on their website and receive 10% OFF and we receive a portion of the sale to help us through these times. Let’s utilize our Supplier that has plenty of inventory, unused trucks and employees that are still allowed outside because groceries are essential. Skip the line and the heavily crowded supermarkets, buy directly the same products that we buy and let’s support one another.”

Free delivery for orders over $99.

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