Tag Archives: Team USA

Show 695, September 5, 2026: Show Introduction with Executive Producer & Co-Host Andy Harris

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“On July 26th, Team USA 2027 competed in the Bocuse d’Or Americas competition in New Orleans, Louisiana, alongside esteemed culinary teams representing eight countries from across North, Central, and South America. Following an intense five-and-a-half-hour competition, Team USA captured Gold, marking the fourth time that Team USA has taken first place at the Bocuse d’Or Americas. They are now preparing for the Bocuse d’Or Finals in January 2027 in Lyon, France. Led by Head Chef Vincenzo Loseto and Commis Tyler Higson, with Head Coach Chef Mathew Peters, and Jury Member Chef Robert Sulatycky, Team USA completed the competition’s two signature challenges, the platter theme and the theme on a plate.” Chef Vincenzo takes a break from training to join us.

“It’s about here…”Ready for LA Chef Con 2026? An eagerly-anticipated event for the chef and restaurant community with great networking opportunities. Come hungry for information, inspiration, delicious food & drinks. LA Chef Conference 2026 presented by OpenTable + Slang and produced by BMRS Hospitality Recruitment, is the well-established, top-shelf gathering for chefs and restaurant professionals in the heart of Los Angeles. This year’s event takes place Monday, October 5th at City Market Social House in Downtown LA. 15% of all ticket sales will benefit the Independent Hospitality Coalition.” The concluding event at LA Chef Con is the celebratory and festive Cocktail Party from 5 to 7:00 p.m. hosted by Wolfgang Puck Catering. Chef Eric Klein, Senior Vice President, Culinary for Wolfgang Puck Catering joins us with the salivating preview. The key culinary dream team from WPC will be cooking for this.

“Coupe du Monde de la Pâtisserie, The Pastry World Cup, 
is recognized as the most prestigious Pastry Competition in the World.

Born from the vision of legendary chef Gabriel Paillasson in 1989, the Coupe du Monde de la Pâtisserie was created with the support of the French M.O.F. association and the French Pastry Chefs Federation, to elevate pastry to its highest artistic expression. 

Every two years in Lyon, France, the world’s finest pastry chefs gather to represent their nations in a celebration of craftsmanship without equal.

With 52 countries competing and more than 200,000 visitors attending the Finale, the Coupe du Monde de la Pâtisserie stands as the most prestigious event in international pastry.” Team USA 2027 will be competing in Lyon. All of the team members volunteer their time to represent the USA. Joining us with the overview of the Pastry World Cup is Chef Donald Wressell, The Training & Operations Director for Team USA 2027 and Chef En-Ming Hsu, a previous Gold Medalist at the World Pastry Cup where she served as the United States Pastry Team’s Captain in 2001.

“Every day at Bracken’s Kitchen based in Garden Grove, they see the difference a meal, an opportunity, and a little kindness can make. Hungry Games 9.0 is their biggest fundraiser of the year, with a goal of raising $600,000 to help fuel their community feeding, food rescue, and culinary training programs across Southern California. On Thursday, September 10, Bracken’s Kitchen is bringing their community together for a night of incredible food, live music from Super Deluxe, and a little friendly competition, all for a cause close to our hearts. Every ticket, sponsorship, and dollar raised brings Bracken’s Kitchen closer to their goal and helps them continue feeding the need.”

Founder and Chef Bill Bracken joins us with an exclusive preview.

Our own Chef Andrew Gruel, the menu-maker behind the full-service Calico Fish House (located in the Sunset Beach area of Huntington Beach) now joins us with his timely and informative “Ask the Chef” segment where he responds to listeners’ thoughtful inquiries. Today Chef Andrew is sharing his very timely American Gravy Substack piece, “How to Eat Better for Less.”

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

Show 695, September 5, 2026: Culinary Team USA 2027 for the Bocuse d’Or International Culinary Competition with Head Chef Vincenzo Loseto

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Vincenzo Loseto who is the Chef de Cuisine at Press Restaurant

“On July 26th, Team USA 2027 competed in the Bocuse d’Or Americas competition in New Orleans, Louisiana, alongside esteemed culinary teams representing eight countries from across North, Central, and South America. Following an intense five-and-a-half-hour competition, Team USA captured Gold, marking the fourth time that Team USA has taken first place at the Bocuse d’Or Americas. They are now actively preparing for the Bocuse d’Or Finals in January 2027 in Lyon, France.”

“Led by Head Chef Vincenzo Loseto and Commis Tyler Higson, with Head Coach Chef Mathew Peters, and Jury Member Chef Robert Sulatycky, Team USA completed the competition’s two signature challenges, the platter theme and the theme on a plate.”

“The platter theme highlighted ingredients and preparations inspired by a national tribute, requiring competitors to present a composition featuring halibut fillet with a tomato and shrimp garnish, a sweet corn garnish, and a sauce Choron. Team USA’s plate theme centered on a bone-in ribeye paired with brisket, sour cherries, sweet potato gnocchi and Royal Kona coffee beans into the dish.”

“This is an incredible honor, not just for Tyler and I, but for everyone who has believed in and supported this team,” said Head Chef Vincenzo Loseto. “Winning Gold at the Americas is an unforgettable moment and we are proud to represent the United States. Now we are focused on what it will take to compete at the Finals in Lyon”.

Chef Vincenzo takes a break from his intense Chef Vincenzo takes a break from his intense training regimen to join us. Commis Tyler Higson will join us at a future date. regimen to join us.

Show 695, September 5, 2026: Team USA 2026 / 2027 for The Pastry World Cup – Coupe de Monde de la Patisserie

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Donald Wressell of Guittard Chocolate Company

Coupe du Monde de la Pâtisserie, The Pastry World Cup, is recognized as the most prestigious Pastry Competition in the World.

“Born from the vision of legendary chef Gabriel Paillasson in 1989, the Coupe du Monde de la Pâtisserie was created with the support of the French M.O.F. association and the French Pastry Chefs Federation, to elevate pastry to its highest artistic expression.”

“Every two years in Lyon, France, the world’s finest pastry chefs gather to represent their nations in a celebration of craftsmanship without equal.
 With 52 countries competing and more than 200,000 visitors attending the Finale, the Coupe du Monde de la Pâtisserie stands as the most prestigious event in international pastry.”

“Through spectacular challenges — from intricate chocolate and sugar sculptures to ice carving and refined plated desserts — teams are invited to push the boundaries of innovation under a unifying theme. Each creation tells a story, blending artistry, precision, and flavor while reflecting a growing commitment to sustainability and responsibility toward the future.”
​
“Judged over hours of intense competition, chefs are evaluated not only on technique and taste, but on their ability to work as a team and to express a powerful artistic and cultural narrative.”

Pastry Chef En-Ming Hsu

“Through spectacular challenges — from intricate chocolate and sugar sculptures to ice carving and refined plated desserts — teams are invited to push the boundaries of innovation under a unifying theme. Each creation tells a story, blending artistry, precision, and flavor while reflecting a growing commitment to sustainability and responsibility toward the future.”

“Judged over hours of intense competition, chefs are evaluated not only on technique and taste, but on their ability to work as a team and to express a powerful artistic and cultural narrative.”

Team USA 2027 will be competing in Lyon. These world class pastry artists all volunteer their time to compete representing the USA. Joining us with the overview of the Pastry World Cup is Chef Donald Wressell, The Training & Ops Director for Team USA 2027 and Chef En-Ming Hsu, a previous Gold Medalist at the World Pastry Cup where she served as the United States Pastry Team’s Captain in 2001.

September 5: Team USA 2027 at the Bocuse d’or, Wolfgang Puck Catering, Coupe du Monde de la Pâtisserie, Bracken’s Kitchen Hungry Games 9.0

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Podcasts

Hour One: Vincenso Loseto, Eric Klein and Wolfgang Puck Catering
Hour Two: Team USA 2026 / 2027 for The Pastry World Cup – Coupe de Monde de la Patisserie, Bill Bracken, Andrew Gruel

Segment One: Show Introduction with Executive Producer & Co-Host Andy Harris
Segments Two and Three: Culinary Team USA 2027 for the Bocuse d’Or International Culinary Competition with Head Chef Vincenzo Loseto
Segment Four: Chef Eric Klein, Wolfgang Puck Catering. Hosting closing Cocktail Party at LA Chef Con 2026
Segments Five and Six: Team USA 2026 / 2027 for The Pastry World Cup – Coupe de Monde de la Patisserie
Segment Seven: Bracken’s Kitchen’s Hungry Games 9.0 Benefit with Chef Bill Bracken
Segment Eight: “Ask the Chef” with Chef Andrew Gruel of Calico Fish House and Show Co-host

Happy Labor Day Weekend to all our Listeners. Where did the Summer go? Enjoy.

“On July 26th, Team USA 2027 competed in the Bocuse d’Or Americas competition in New Orleans, Louisiana, alongside esteemed culinary teams representing eight countries from across North, Central, and South America. Following an intense five-and-a-half-hour competition, Team USA captured Gold, marking the fourth time that Team USA has taken first place at the Bocuse d’Or Americas. They are now preparing for the Bocuse d’Or Finals in January 2027 in Lyon, France. Led b Head Chef Vincenzo Loseto and Commis Tyler Higson, with Head Coach Chef Mathew Peters, and Jury Member Chef Robert Sulatycky, Team USA completed the competition’s two signature challenges, the platter theme and the theme on a plate.” Chef Vincenzo takes a break from training to join us.

“It’s about here…”Ready for LA Chef Con 2026? An eagerly-anticipated event for the chef and restaurant community with great networking opportunities. Come hungry for information, inspiration, delicious food & drinks. LA Chef Conference 2026 presented by OpenTable + Slang and produced by BMRS Hospitality Recruitment, is the well-established, top-shelf gathering for chefs and restaurant professionals in the heart of Los Angeles. This year’s event takes place Monday, October 5th at City Market Social House in Downtown LA. 15% of all ticket sales will benefit the Independent Hospitality Coalition.” The concluding event at LA Chef Con is the celebratory and festive Cocktail Party from 5 to 7:00 p.m. hosted by Wolfgang Puck Catering. Chef Eric Klein, Senior Vice President, Culinary for Wolfgang Puck Catering joins us with the preview.

“Coupe du Monde de la Pâtisserie, The Pastry World Cup, is recognized as the most prestigious Pastry Competition in the World.

Born from the vision of legendary chef Gabriel Paillasson in 1989, the Coupe du Monde de la Pâtisserie was created with the support of the French M.O.F association and the French Pastry Chefs Federation, to elevate pastry to its highest artistic expression.

Every two years in Lyon, France, the world’s finest pastry chefs gather to represent their nations in a celebration of craftsmanship without equal.

With 52 countries competing and more than 200,000 visitors attending the Finale, the Coupe du Monde de la Pâtisserie stands as the most prestigious event in international pastry.” Team USA 2027 will be competing in Lyon. Joining us with the overview of the Pastry World Cup is Chef Donald Wressell, The Training & Operations Director for Team USA 2027 and Chef En-Ming Hsu, a previous Gold Medalist at the World Pastry Cup where she served as the United States Pastry Team’s Captain in 2001.

“Every day at Bracken’s Kitchen based in Garden Grove, they see the difference a meal, an opportunity, and a little kindness can make. Hungry Games 9.0 is their biggest fundraiser of the year, with a goal of raising $600,000 to help fuel their community feeding, food rescue, and culinary training programs across Southern California. On Thursday, September 10, Bracken’s Kitchen is bringing their community together for a night of incredible food, live music from Super Deluxe, and a little friendly competition, all for a cause close to our hearts. Every ticket, sponsorship, and dollar raised brings Bracken’s Kitchen closer to their goal and helps them continue feeding the need.”

Founder and Chef Bill Bracken joins us with an exclusive preview.

Our own Chef Andrew Gruel, the menu-maker behind the full-service Calico Fish House (located in the Sunset Beach area of Huntington Beach) now joins us with his timely and informative “Ask the Chef” segment where he responds to listeners’ thoughtful inquiries. Today Chef Andrew is sharing his very timely American Gravy Substack piece, “How to Eat Better for Less.”

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

Vincenzo Loseto who is the Chef de Cuisine at Press Restaurant

“On July 26th, Team USA 2027 competed in the Bocuse d’Or Americas competition in New Orleans, Louisiana, alongside esteemed culinary teams representing eight countries from across North, Central, and South America. Following an intense five-and-a-half-hour competition, Team USA captured Gold, marking the fourth time that Team USA has taken first place at the Bocuse d’Or Americas. They are now actively preparing for the Bocuse d’Or Finals in January 2027 in Lyon, France.”

“Led by Head Chef Vincenzo Loseto and Commis Tyler Higson, with Head Coach Chef Mathew Peters, and Jury Member Chef Robert Sulatycky, Team USA completed the competition’s two signature challenges, the platter theme and the theme on a plate.”

“The platter theme highlighted ingredients and preparations inspired by a national tribute, requiring competitors to present a composition featuring halibut fillet with a tomato and shrimp garnish, a sweet corn garnish, and a sauce Choron. Team USA’s plate theme centered on a bone-in ribeye paired with brisket, sour cherries, sweet potato gnocchi and Royal Kona coffee beans into the dish.”

“This is an incredible honor, not just for Tyler and I, but for everyone who has believed in and supported this team,” said Head Chef Vincenzo Loseto. “Winning Gold at the Americas is an unforgettable moment and we are proud to represent the United States. Now we are focused on what it will take to compete at the Finals in Lyon”.

Chef Vincenzo takes a break from his intense training regimen to join us.

Eric Klein of Wolfgang Puck Catering

“It’s about here…”Ready for LA Chef Con 2026? An eagerly-anticipated event for the chef and restaurant community with great networking opportunities. Come hungry for information, inspiration, delicious food & drinks. LA Chef Conference 2026 presented by OpenTable + Slang and produced by BMRS Hospitality Recruitment, is the well-established, top-shelf gathering for chefs and restaurant professionals in the heart of Los Angeles. This year’s event takes place Monday, October 5th at City Market Social House in Downtown LA. 15% of all ticket sales will benefit the Independent Hospitality Coalition.”

The concluding event at LA Chef Con is the celebratory Cocktail Party from 5 to 7:00 p.m. hosted by Wolfgang Puck Catering. Chef Eric Klein, Senior Vice President, Culinary for Wolfgang Puck Catering joins us with the salivating preview.

Donald Wressell of Guittard Chocolate Company

Coupe du Monde de la Pâtisserie, The Pastry World Cup, is recognized as the most prestigious Pastry Competition in the World.

“Born from the vision of legendary chef Gabriel Paillasson in 1989, the Coupe du Monde de la Pâtisserie was created with the support of the French M.O.F. association and the French Pastry Chefs Federation, to elevate pastry to its highest artistic expression.”

“Every two years in Lyon, France, the world’s finest pastry chefs gather to represent their nations in a celebration of craftsmanship without equal.

With 52 countries competing and more than 200,000 visitors attending the Finale, the Coupe du Monde de la Pâtisserie stands as the most prestigious event in international pastry.”

Pastry Chef En-Ming Hsu

“Through spectacular challenges — from intricate chocolate and sugar sculptures to ice carving and refined plated desserts — teams are invited to push the boundaries of innovation under a unifying theme. Each creation tells a story, blending artistry, precision, and flavor while reflecting a growing commitment to sustainability and responsibility toward the future.”

“Judged over hours of intense competition, chefs are evaluated not only on technique and taste, but on their ability to work as a team and to express a powerful artistic and cultural narrative.”

Team USA 2027 will be competing in Lyon. Joining us with the overview of the Pastry World Cup is Chef Donald Wressell, The Training & Ops Director for Team USA 2027 and Chef En-Ming Hsu, a previous Gold Medalist at the World Pastry Cup where she served as the United States Pastry Team’s Captain in 2001.

Bill Bracken of Brackens Kitchen

“Every day at Bracken’s Kitchen, they see the difference a meal, an opportunity, and a little kindness can make. Hungry Games 9.0 is their biggest fundraiser of the year, with a goal of raising $600,000 to help fuel their community feeding, food rescue, and culinary training programs across Southern California.”

“On Thursday, September 10, Bracken’s Kitchen is bringing their community together for a night of incredible food, live music from Super Deluxe, and a little friendly competition, all for a cause close to our hearts. Every ticket, sponsorship, and dollar raised brings Bracken’s Kitchen closer to their ambitious goal and helps them continue feeding the need. The objective is to make a BIG impact and have a whole lot of fun doing good!”

At Hungry Games 9.0 taste great food, support the community, and help Bracken’s Kitchen reach their $600,000 Goal!

Founder and Chef Bill Bracken joins us with an exclusive preview.

Andy Harris and Andrew Gruel at Cabana 14 at the Cove at Pechanga Resort and Casino

Our own Chef Andrew Gruel, the menu-maker behind the full-service Calico Fish House (located in the Sunset Beach area of Huntington Beach) now joins us with his timely and informative “Ask the Chef” segment where he responds to listeners’ thoughtful inquiries.

Today Chef Andrew is sharing his very timely American Gravy Substack piece, “How to Eat Better for Less.” Good advice…

Andrew Gruel’s Family Cookbook is available with signed copies at his Calico Fish House on Pacific Coast Highway in Sunset Beach.

Podcasts

Hour One: Vincenso Loseto, Eric Klein and Wolfgang Puck Catering
Hour Two: Team USA 2026 / 2027 for The Pastry World Cup – Coupe de Monde de la Patisserie, Bill Bracken, Andrew Gruel

Segment One: Show Introduction with Executive Producer & Co-Host Andy Harris
Segments Two and Three: Culinary Team USA 2027 for the Bocuse d’Or International Culinary Competition with Head Chef Vincenzo Loseto
Segment Four: Chef Eric Klein, Wolfgang Puck Catering. Hosting closing Cocktail Party at LA Chef Con 2026
Segments Five and Six: Team USA 2026 / 2027 for The Pastry World Cup – Coupe de Monde de la Patisserie
Segment Seven: Bracken’s Kitchen’s Hungry Games 9.0 Benefit with Chef Bill Bracken
Segment Eight: “Ask the Chef” with Chef Andrew Gruel of Calico Fish House and Show Co-host

Show 690, August 1, 2026: Show Introduction with Executive Producer & Co-Host Andy Harris

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Chefs bringing out the Team USA plate with Halibut at the Americas Selection of the Bocuse D'or in New Orleans

We had an incredible time in New Orleans (a tip of the toque to New Orleans & Co.) supporting Team USA 2027 in their purist to qualify in the Bocuse d’Or Americas Competition to, hopefully, move on to Lyon in January of 2027 for the prestigious Bocuse d’Or International Culinary Competition. Happy to report Team USA 2027 placed Number 1 in the Americas Competition. It’s now intensive daily training on the long road to Lyon, France. Go Team USA 2027!

75 Main, owned by celebrity restaurateur and hotelier Zach Erdem, is a wildly popular restaurant located in the heart of Southampton’s (The Hamptons, Long Island) Main Street launched in 2010. “The restaurant serves contemporary American cuisine in a chic and sophisticated atmosphere, and features both indoor and outdoor seating areas. The menu offers a variety of options, including seafood, steak, pasta, and salads, with an emphasis on using locally sourced ingredients.” Zach is the personality of the establishment. Celebrity Restaurateur Zach Erdem joins us.

“BADMAASH is a Los Angeles–born lifestyle and hospitality brand that has been redefining modern Indian cuisine since 2013. Founded by brothers Nakul and Arjun Mahendro, the restaurant has earned local, national, and international acclaim for pushing the boundaries of the Indian dining experience. By blending traditional recipes with contemporary reinterpretations, BADMAASH pairs bold, vibrant flavors with a culture driven approach to service, design, and overall hospitality.” Badmaash Venice has recently joined the family of restaurants along with the DTLA original and Fairfax Avenue. Venice is their first location designed by a high-profile restaurant designer (Preen, Inc.) Nakul steps aside from the tandoori oven to join us.

For the SoCal Restaurant Show the highlight of the OC Fair is the Culinary Arts inside the OC Promenade. That’s where the cooking demonstration stage is. There are also recreations of the facades of classic OC restaurants selling select menu and beverage items. Northgate (still Family-owned) is there with fresh guacamole. You can also meet their long-time food carving artist, the talented Ray Duey. Guests can explore the captivating Sand & Sea Exhibit, marvel at the OC Fair’s culinary competition winners and enjoy interactive craft tables. Our knowledgeable Guide is Kylie Gilliam, OC Fair Culinary Arts Supervisor, who is year-round with the OC Fair.

Our own Chef Andrew Gruel, the menu-maker behind the full-service Calico Fish House (located in the Sunset Beach area of Huntington Beach) now joins us with his timely and informative “Ask the Chef” segment where he responds to listeners’ thoughtful inquiries. Believe it or not many food-savvy European visitors to the USA for World Cup games became obsessed with Ranch Dressing (America’s most popular salad dressing.) Not found in Europe…It’s an American creation. It got so crazy that the TSA had to put out a blast reminding departing visitors that the 12-ounce bottles of commercial Ranch dressing had to be placed in checked luggage. In the spirit of international diplomacy Chef Andrew shares his own, proven recipe for classic Ranch Dressing.

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

August 1: Zach Erdem & 75 Main, Badmaash, OC Fair

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Podcasts

Hour One: Zach Erdem, Badmaash
Hour Two: Badmaash, OC Fair, Andrew Gruel

Segment One: Show Introduction with Executive Producer & Co-Host Andy Harris
Segments Two and Three: Celebrity Restaurateur & Hotelier Zach Erdem, 75 Main, Southhampton, The Hamptons, Long Island
Segments Four and Five: BADMAASH (DTLA, Fairfax &amp Venice) with Co-Founder Nakul Mahendro
Segments Six and Seven: OC Fair’s Culinary Arts inside OC Pavilion with Kylie Gilliam, Culinary Arts Supervisor
Segment Eight: “Ask the Chef” with Chef Andrew Gruel of Calico Fish House and Show Co-host

Chefs bringing out the Team USA plate with Halibut at the Americas Selection of the Bocuse D'or in New Orleans

We had an incredible time in New Orleans (a tip of the toque to New Orleans & Co.) supporting Team USA 2027 in their purist to qualify in the Bocuse d’Or Americas Competition to, hopefully, move on to Lyon in January of 2027 for the prestigious Bocuse d’Or International Culinary Competition. Happy to report Team USA 2027 placed Number 1 in the Americas Competition. It’s now intensive daily training on the long road to Lyon, France. Go Team USA 2027!

75 Main, owned by celebrity restaurateur Zach Erdem, is a wildly popular restaurant located in the heart of Southampton’s (The Hamptons, Long Island) Main Street launched in 2010. The restaurant serves contemporary American cuisine in a chic and sophisticated atmosphere, and features both indoor and outdoor seating areas. The menu offers a variety of options, including seafood, steak, pasta, and salads, with an emphasis on using locally sourced ingredients. Zach is the personality of the establishment. Celebrity Restaurateur Zach Erdem joins us.

“BADMAASH is a Los Angeles–born lifestyle and hospitality brand that has been redefining modern Indian cuisine since 2013. Founded by brothers Nakul and Arjun Mahendro, the restaurant has earned local, national, and international acclaim for pushing the boundaries of the Indian dining experience. By blending traditional recipes with contemporary reinterpretations, BADMAASH pairs bold, vibrant flavors with a culture driven approach to service, design, and overall hospitality.” Badmaash Venice has recently joined the family of restaurants along with the DTLA original and Fairfax Avenue. Venice is their first location designed by a high-profile restaurant designer (Preen, Inc.) Nakul steps aside from the tandoori oven to join us.

For the SoCal Restaurant Show the highlight of the OC Fair is the Culinary Arts inside the OC Promenade. That’s where the cooking demonstration stage is. There are also recreations of classic OC restaurants selling select menu items. Northgate (still Family-owned) is there with fresh guacamole. You can also meet their long-time food carving artist, the talented Ray Duey. Guests can explore the captivating Sand & Sea Exhibit, marvel at the OC Fair’s culinary competition winners and enjoy interactive craft tables. Our knowledgeable Guide is Kylie Gilliam, OC Fair Culinary Arts Supervisor, who is year-round with the OC Fair.

Our own Chef Andrew Gruel, the menu-maker behind the full-service Calico Fish House (located in the Sunset Beach area of Huntington Beach) now joins us with his timely and informative “Ask the Chef” segment where he responds to listeners’ thoughtful inquiries. Believe it or not many food-savvy European visitors to the USA for World Cup games became obsessed with Ranch Dressing (America’s most popular salad dressing.) Not found in Europe… It’s an American creation. It got so crazy that the TSA had to put out a blast reminding departing visitors that the 12-ounce bottles of commercial Ranch dressing had to be placed in checked luggage. In the spirit of international diplomacy Chef Andrew shares his own recipe for classic Ranch Dressing.

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

Zach Erdem of 75 Main

“75 Main, owned by celebrity restaurateur Zach Erdem, is a wildly popular restaurant located in the heart of Southampton’s (The Hamptons, Long Island) Main Street launched in 2010. The restaurant serves contemporary American cuisine in a chic and sophisticated atmosphere, and features both indoor and outdoor seating areas. The menu offers a variety of options, including seafood, steak, pasta, and salads, with an emphasis on using locally sourced ingredients.” Zach is the personality of the establishment which he bought in 2010.

“The restaurant has received positive reviews for its food, service, and atmosphere. Guests have praised the restaurant for its delicious food, well-curated wine list, and attentive service orchestrated by hands-on proprietor Zach. The outdoor seating area has also been noted as a great spot to people-watch and enjoy the bustling Main Street scene. Overall, 75 Main is considered a notable destination for those looking to experience the upscale dining scene in Southampton, NY.”

“75 Main is a popular restaurant located in the heart of Southampton’s Main Street. The restaurant serves contemporary American cuisine in a chic and sophisticated atmosphere, and features both indoor and outdoor seating areas. The menu offers a variety of options, including seafood, steak, pasta, and salads, with an emphasis on using locally sourced ingredients.” The personality of the restaurant (since 2010) is the consummate host, Zach, himself.

75 Main is also the backdrop for Discovery’s “Serving the Hamptons,” a provocative reality series which aired for two seasons. (Now available on HBO Max.)

“The Hamptons is where the rich spend their summers, and Zach Erdem’s 75 Main is their favorite restaurant. With constant drama in the Summer staff house, broken rules and a shocking love triangle, will the sexy, young staff manage to make the summer a success?” 

Restaurateur Zach Erdem joins us.

Nakul Mahendro of Badmaash

“BADMAASH is a Los Angeles–born lifestyle and hospitality brand that has been redefining modern Indian cuisine since 2013. Founded by brothers Nakul and Arjun Mahendro, the restaurant has earned local, national, and international acclaim for pushing the boundaries of the Indian dining experience. By blending traditional recipes with contemporary reinterpretations, BADMAASH pairs bold, vibrant flavors with a culture driven approach to service, design, and overall hospitality.”

Badmaash Venice has recently joined the family of restaurants along with the DTLA original and Fairfax Avenue. Venice is their first location designed by a prominent restaurant designer (Preen, Inc.)

“Beyond its restaurants, BADMAASH has expanded into retail and lifestyle, with its bottled butter chicken sauces available online and in select markets, and its oatmilk chai carried at Erewhon. The brand has also collaborated with fashion and media platforms including Ksubi and Complex, further cementing its presence at the intersection of food, culture, and pop influence. Through each venture, BADMAASH continues to shape the conversation around modern Indian cuisine in America.”

Nakul steps aside from the tandoori oven to join us.

Kylie Gilliam of the OC Fair

For the SoCal Restaurant Show the highlight of the OC Fair is the Culinary Arts inside the OC Promenade. That’s where the popular cooking demonstration stage is. There are also recreations of classic. OC restaurants selling select menu items. You can also meet their long-time food carving artist, the talented Ray Duey. Guests can explore the captivating Sand & Sea Exhibit, marvel at the OC Fair’s culinary competition winners and enjoy interactive craft tables.

Centennial Farm, a three-acre working farm, is also a major attraction at the OC Fair. It’s open year-round (with a Farm Store) in addition to during the run of the OC Fair. It’s the place to see baby farm animals including piglets, sheep and goats. Lots of edible produce grown there, too.

Our knowledgeable Guide is Kylie Gilliam, OC Fair Culinary Arts Supervisor, who is year-round with the OC Fair.

Chef Andrew Gruel of the Calico Fish House

Our own Chef Andrew Gruel, the menu-maker behind the full-service Calico Fish House (located in the Sunset Beach area of Huntington Beach) now joins us with his timely and informative “Ask the Chef” segment where he responds to listeners’ thoughtful inquiries.

Believe it or not many food-savvy European visitors to the USA for World Cup games became obsessed with Ranch Dressing (America’s most popular salad dressing.) Not found in Europe… It’s an American creation. It got so crazy that the TSA had to put out a blast reminding departing visitors that the 12-ounce bottles of commercial Ranch dressing had to be in checked luggage.

In the spirit of international diplomacy Chef Andrew shares his own recipe for classic Ranch Dressing.

Andrew Gruel’s Family Cookbook is available with signed copies at his Calico Fish House on Pacific Coast Highway in Sunset Beach.

Podcasts

Hour One: Zach Erdem, Badmaash
Hour Two: Badmaash, OC Fair, Andrew Gruel

Segment One: Show Introduction with Executive Producer & Co-Host Andy Harris
Segments Two and Three: Celebrity Restaurateur & Hotelier Zach Erdem, 75 Main, Southhampton, The Hamptons, Long Island
Segments Four and Five: BADMAASH (DTLA, Fairfax &amp Venice) with Co-Founder Nakul Mahendro
Segments Six and Seven: OC Fair’s Culinary Arts inside OC Pavilion with Kylie Gilliam, Culinary Arts Supervisor
Segment Eight: “Ask the Chef” with Chef Andrew Gruel of Calico Fish House and Show Co-host

Show 689, July 25, 2026: Show Introduction with Executive Producer & Co-Host Andy Harris

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We’re live from New Orleans at the Ernest N. Morial Convention Center covering the Americas Selection for the Bocuse d’Or Americas competition. Eight top-flight culinary teams, from eight different countries in North & South America, are competing to determine which five teams move on to the Bocuse d’Or International Culinary Competition in Lyon, France in January of 2027. This bi-annual event is regarded as the most prestigious culinary competition in the world. Think of it as the Olympics of the culinary world!

Each team is comprised of a chef, commis and coach. Commitment, rigor and teamwork are essential. A distinguished jury of international chefs conducts the judging.

We’ll be meeting acclaimed chefs and culinary personalities from New Orleans along with Ment’or’s Culinary Council members. Ment’or sponsors Team USA 2027 with the goal of qualifying in New Orleans to move on to Lyon.

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

Show 680, May 23, 2026: 2026 FIFA World Cup Viewing Experience at Boomtown Brewery, Downtown Los Angeles

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Ben Turkel of Boomtown Brewery

“Futbol fever is taking over Downtown Los Angeles as Boomtown Brewery will become Los Angeles’ premier destination to watch the FIFA World Cup™ 2026, transforming its iconic DTLA Arts District brewery and Tap Room into a high-energy soccer celebration throughout the tournament.”

“Boomtown Brewery is hosting Group Stage Watch Parties for Team USA, Mexico, and Brazil matches and Boomtown Brewery will also serve as home to Barra 76 LA, the passionate official supporter group for the U.S. Men’s National Team. Fans can expect an electrifying atmosphere filled with Jerseys, Drums, Chants, Flags, live energy, and nonstop celebration as Barra 76 LA brings the spirit and passion of international futbol directly to the heart of Downtown Los Angeles.”

“Throughout the Group Stage Matches, Boomtown Brewery will host dedicated watch parties for Team USA, Mexico, and Brazil, welcoming soccer fans from across Southern California to gather in community and celebration. Doors will open a minimum of two hours before kickoff for every featured match, allowing guests to enjoy pre-game festivities including DJs, Country-themed Culinary Pop-ups from top Los Angeles food partners, Craft Beer Specials, and full match audio across Indoor and Outdoor Viewing Screens.”

Boomtown’s Operations Manager, Ben Turkel, joins us with all the specifics. Goal!

Show 667, February 21, 2026: Show Introduction with Executive Producer & Co-Host Andy Harris

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“Head Chef Vincenzo Loseto (Press Restaurant, Napa Valley) alongside Commis Tyler Higson, have been selected to represent the United States as the official Team USA candidate for the 2027 Bocuse d’Or. The unveiling of Team USA 2027 took place at a commemorative ceremony on January 25th at The Culinary Institute of America at Copia. Reflecting on the impact these previous Team USA chefs have made, Ment’or President Chef Thomas Keller shared “Ment’or was built on a promise to honor Chef Paul Bocuse’s vision and to develop a way for American chefs to succeed at the highest level. With each new team, we stand on the shoulders of those who came before, and we look forward to continuing this work together.” Chef Loseto and Commis Higson will begin an intensive period of preparation this Spring for the 2026 Bocuse d’Or Americas Selection in New Orleans, the qualifying round that determines the finalists for the 2027 Bocuse d’Or in Lyon, France.” Chef Vincenzo Loseto is our guest.

“Intentionally located along the Slauson Corridor in Historic View Park-Windsor Hills, Somerville (a contemporary restaurant and supper club) is an ode to the past, a toast to the present, and celebration of the progress in between. Somerville is progressive American dining experience that highlights contemporary cuisine while honoring the rich roots of South Central Los Angeles. Each dish captures the bold and savory essence of California, blending traditional influences with modern techniques to elevate every bite. Designed as an inviting space for locals, travelers, and culinary enthusiasts alike, Somerville cultivates community in a timeless setting, featuring a thoughtfully curated wine selection, skillfully crafted cocktails, and live entertainment — creating the perfect backdrop for conversation and connection.” Chef Geter Atienza, the menu-maker, takes a break from his busy kitchen to join us.

“With sunny Skies, fresh ocean breezes, and a vibrant local scene, Oceanside, CA is a true, year-round destination. No matter the season, there’s always something special to experience. Winter is the perfect opportunity for a Oceanside getaway. The Swell Plates Series showcasing Oceanside’s culinary bounty just concluded. Winter swells attract surfers. Gray whales make their annual migration along the coastline, offering a spectacular sight. Travel Oceanside’s Shae Geary joins us to talk about the range of distinctive accommodations, the just-concluded Swell Plates series, the historic Oceanside Pier, Thursday Market Day and the California Surf Museum.

For our concluding segment at 11:45 a.m. 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. This week Chef revisits handling the stress of Valentine’s Day Saturday at Calico Fish House. He’ll dutifully explain the origin story of the hilarious “Procrastination Table.”

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

Show 667, February 21, 2026: Head Chef Vincenzo Loseto, Team USA 2027 for Bocuse d’Or International Culinary Competition

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Vincenzo Loseto who is the Chef de Cuisine at Press Restaurant

“Head Chef Vincenzo Loseto (Press Restaurant, Napa Valley) alongside Commis Tyler Higson, have been selected to represent the United States as the official Team USA candidate for the 2027 Bocuse d’Or. The unveiling of Team USA 2027 took place at a commemorative ceremony on January 25th at The Culinary Institute of America at Copia.”

“This special event highlighted two decades of Team USA Head Chefs from 2007 to 2025 to showcase the mark they have each made in America’s culinary history. Reflecting on the impact these chefs have made, Ment’or President Chef Thomas Keller shared “Ment’or was built on a promise to honor Chef Paul Bocuse’s vision and to develop a way for American chefs to succeed at the highest level. With each new team, we stand on the shoulders of those who came before, and we look forward to continuing this work together.””

“Chef Loseto and Commis Higson will begin an intensive period of preparation this Spring for the 2026 Bocuse d’Or Americas Selection, the qualifying round that determines the finalists for the 2027 Bocuse d’Or in Lyon, France.”

“This opportunity represents both an honor and a responsibility,” said Chef Loseto. “To be entrusted with representing the United States and carrying forward the legacy of Team USA is deeply meaningful. I am grateful to Ment’or for their belief and support, and I look forward to the work ahead.

“Vincenzo grew up in Massapequa, New York, spending much of his time on the water and in the kitchen, inspired by his Italian family and his nonna’s cooking. When his older brother began working at a local butcher shop, Vincenzo followed, sparking an early passion for butchery and cooking.”

“Upon graduating from the Culinary Institute of America, Vincenzo joined The NoMad in New York City as a sous chef, where he spent almost four years and helped open the restaurant’s first European outpost in London. During this time, he became involved with Ment’or and went on to win the 2016 Ment’or Young Chef Competition. He later served as an assistant for Team USA at the 2017 Bocuse d’Or under Chef Mathew Peters, contributing to the country’s first-ever gold medal victory.“

“Vincenzo continued his career at Three-Michelin-starred Eleven Madison Park under Chef Daniel Humm, where he was part of the restaurant’s transition to a fully plant-based menu. Drawn to Napa Valley’s seasons, produce, and the opportunity to work alongside Chef Philip Tessier, he stepped into the Chef de Cuisine role at Press Restaurant. Now as the Head Chef for Team USA, Vincenzo is looking forward to and focused on training as he progresses on the Road to Lyon for the Bocuse d’Or in January 2027.”

Chef Vincenzo Loseto is our guest.