Show 310, February 9, 2019: Show Preview with Co-Host Andy Harris

Now an appetizing preview of this Saturday’s mouthwatering show. It’s not, with profuse apologies, for dieters. If we’re successful we will always leave you incredibly hungry and thirsty. In our case, and upon careful reflection, that’s probably a pretty good thing… As always thanks for being a part of our loyal listening audience.

Harley Laguna Beach is the newest project for Chef Greg Daniels (ex-Haven Gastropub.) It’s focused on creative, seasonal menus backed up by real hospitality. It’s Dinner only for the moment with Brunch on the horizon. Chef Greg joins us with the delectable details.

The Tesse West Hollywood creative team has rebranded the adjacent Fred Segal Café on the Sunset Strip as the more casual Tesse Café & Bakery with weekday lunch service. Distinctive desserts from partner Sally Camacho Mueller, pastry chef extraordinaire. Managing Partner & wine guru Jordan Ogron (Boutellier) has all tasty the details.

We all know the business review site, Yelp. Is it a trustworthy, objective business review site or an immensely lucrative platform for advertising? Where do Yelp “Elites” fit into the picture? How reliable are their opinions? Documentary filmmaker Kaylie Milliken was curious and spent the last four years researching and making “Billion Dollar Bully.” The documentary is about to be released and you can be the judge for yourself on Yelp. Filmmaker Kaylie Milliken joins us without any filtering.

After over a year of intensive training, Team USA, comprised of Chef Matthew KirkleyCommis Mimi Chen and Head Coach Robert Sulatycky, represented their country in Lyon, France on January 29th at the world’s most prestigious culinary competition, the Bocuse d’Or.. Team USA was defending the Gold statue from 2017. Chef Sulatycky, just back from Lyon, provides the concluding update on this year’s prestigious event.

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

Play

Show 310, February 9, 2019: Jordan Ogron, Managing Partner, Tesse, Tesse Café & Bakery, Boutellier, Sunset Strip, West Hollywood

Jordan OgronThe Tesse West Hollywood creative team has rebranded and transformed the adjacent Fred Segal Café on the Sunset Strip as the more casual Tesse Café & Bakery with weekday lunch service. Distinctive desserts from partner Sally Camacho Mueller, pastry chef extraordinaire.

“After opening Tesse Restaurant last summer, and introducing Weekend Brunch last Fall, chefs Raphael Francois and Sally Camacho Mueller are excited to introduce an all new Lunch Menu and debut Tesse Café & Bakery. (formerly Fred Segal Café) Open daily from 8am to 6pm, there will be a selection of housemade pastries, coffee, tea, wine and beer available to order at the counter. Monday through Friday, a full lunch menu will be offered from 11:00 a.m. to 3:00 p.m. including salads, hot sandwiches, pastas and entrees as well as plated desserts.”

“Chef Raphael has developed a menu with lighter fare such as a Shaved Fennel Salad with Citrus, Spinach and Chickpeas and Local Seabass Ceviche with Passion Fruit, Cucumber, Mirin & Celery, to heartier dishes like Croque Monsieur Classique, or Steak Frites with Skirt Steak, Pesto, Watercress and Duck Fat Fries. Desserts include Chocolate Hazelnut Profiteroles and Lemon Meringue Tart.”

Managing Partner & wine guru Jordan Ogron (Boutellier) has all the tasty details.

Play

February 9: Greg Daniels, Tesse, Yelp’s Billion Dollar Bully, Robert Sulatycky

Podcasts

Segment One: Show Preview with Co-Host Andy Harris
Segment Two: Chef / Proprietor Greg Daniels, Harley Laguna Beach
Segment Three: Jordan Ogron, Managing Partner, Tesse, Tesse Café & Bakery, Boutellier, Sunset Strip, West Hollywood
Segment Four: Documentary Filmmaker Kaylie Milliken, “Billion Dollar Bully” Part One
Segment Five: Documentary Filmmaker Kaylie Milliken, “Billion Dollar Bully” Part Two
Segment Six: Chef Robert Sulatycky, Head Coach, Team USA 2019, Bocuse d’Or Part One
Segment Seven: Chef Robert Sulatycky, Head Coach, Team USA 2019, Bocuse d’Or Part Two

Listener note for this Saturday, February 9th. For this Saturday only we follow Anaheim Ducks Hockey from 3 to 5:00 p.m. Please join us just a bit later in the afternoon. Same salivating show…

Now an appetizing preview of this Saturday’s mouthwatering show. It’s not, with profuse apologies, for dieters. If we’re successful we will always leave you incredibly hungry and thirsty. In our case, and upon careful reflection, that’s probably a pretty good thing… As always thanks for being a part of our loyal listening audience.

Harley Laguna Beach is the newest project for Chef Greg Daniels (ex-Haven Gastropub.) It’s focused on creative, seasonal menus backed up by real hospitality. It’s Dinner only for the moment with Brunch on the horizon. Chef Greg joins us with the delectable details.

The Tesse West Hollywood creative team has rebranded the adjacent Fred Segal Café on the Sunset Strip as the more casual Tesse Café & Bakery with weekday lunch service. Distinctive desserts from partner Sally Camacho Mueller, pastry chef extraordinaire. Managing Partner & wine guru Jordan Ogron (Boutellier) has all tasty the details.

We all know the business review site, Yelp. Is it a trustworthy, objective business review site or an immensely lucrative platform for advertising? Where do Yelp “Elites” fit into the picture? How reliable are their opinions? Documentary filmmaker Kaylie Milliken was curious and spent the last four years researching and making “Billion Dollar Bully.” The documentary is about to be released and you can be the judge on Yelp. Filmmaker Kaylie Milliken joins us without any filtering.

After over a year of intensive training, Team USA, comprised of Chef Matthew Kirkley, Commis Mimi Chen and Head Coach Robert Sulatycky, represented their country in Lyon, France on January 29th at the world’s most prestigious culinary competition, the Bocuse d’Or. Team USA was defending the Gold statue from 2017. Chef Sulatycky, just back from Lyon, provides the final update on this year’s prestigious event.

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

Greg Daniels of Haven GastropubHarley Laguna Beach is the newest project for Chef Greg Daniels (ex-Haven Gastropub.) It’s focused on creative, seasonal menus backed up by real hospitality. It’s Dinner only for the moment with Brunch on the horizon.

“This mission is demonstrated in all aspects of the project, from Daniels’ collaboration with local food producers to find the best and freshest meat, seafood and vegetables in the area, to welcoming diners into the space, to carefully crafting and preparing the food, to a renewed focus on giving guests the best overall restaurant experience they’ve had in a long time.”

“Chef Daniels earned his culinary arts degree from Le Cordon Bleu in 2005. After which, Chef Daniels worked his way up in the kitchens of Pascal in Newport Beach and Napa Rose in Anaheim before he took a turn at restaurant consulting; this resulted with him becoming Executive Chef and partner at Haven Gastropub in Orange for nine years. Under Chef Daniels’ guidance, Haven Gastropub became a popular destination in Orange County and beyond, and both the restaurant and Chef Daniels earned awards for the work that he and his team performed. Chef Daniels also developed and opened the Taco Asylum concept, and Provisions Market, a bottle shop in Old Towne Orange.”

“Chef Daniels is a proponent of the farm to table movement and changes his menus frequently to reflect what’s freshest and best of season. He does this all with an eye towards sustainability and creating innovative cuisine.”

Chef Greg joins us with the delectable details.

Jordan OgronThe Tesse West Hollywood creative team has rebranded and transformed the adjacent Fred Segal Café on the Sunset Strip as the more casual Tesse Café & Bakery with weekday lunch service. Distinctive desserts from partner Sally Camacho Mueller, pastry chef extraordinaire.

“After opening Tesse Restaurant last summer, and introducing Weekend Brunch last Fall, chefs Raphael Francois and Sally Camacho Mueller are excited to introduce an all new Lunch Menu and debut Tesse Café & Bakery. (formerly Fred Segal Café) Open daily from 8am to 6pm, there will be a selection of housemade pastries, coffee, tea, wine and beer available to order at the counter. Monday through Friday, a full lunch menu will be offered from 11:00 a.m. to 3:00 p.m. including salads, hot sandwiches, pastas and entrees as well as plated desserts.”

“Chef Raphael has developed a menu with lighter fare such as a Shaved Fennel Salad with Citrus, Spinach and Chickpeas and Local Seabass Ceviche with Passion Fruit, Cucumber, Mirin & Celery, to heartier dishes like Croque Monsieur Classique, or Steak Frites with Skirt Steak, Pesto, Watercress and Duck Fat Fries. Desserts include Chocolate Hazelnut Profiteroles and Lemon Meringue Tart.”

Managing Partner & wine guru Jordan Ogron (Boutellier) has all the tasty details.

Kaylie MillikenWe all know, and have probably used, the business review site, Yelp. Is it a trustworthy, objective business review site or an immensely lucrative platform for advertising? Where do Yelp! “Elites” fit into the picture? How reliable are their “honest” opinions?

Documentary filmmaker Kaylie Milliken was curious and spent the last four years researching and making “Billion Dollar Bully.” The documentary is about to be released and you can be the judge.

Filmmaker Kaylie Milliken joins us without any filtering.

“Billion Dollar Bully is an investigative documentary about Yelp that examines the claims by business owners of extortion, review manipulation and review fabrication. In this documentary you will meet business owners from across a broad spectrum, whose commonality is their allegations of Yelp’s questionable business dealings.”

“For years, Yelp has been accused of unethical business practices, all of which Yelp vehemently denies and chalks up as conspiracy theories.”

“Business owners and consumers deserve to see arguments for and against Yelp’s business tactics. After so much debate in the media, this challenging documentary is long overdue.”

Robert SulatyckyAfter over a year of intensive training, Team USA, comprised of Chef Matthew Kirkley, Commis Mimi Chen and Head Coach Robert Sulatycky, represented their country in Lyon, France on January 29th at the world’s most prestigious culinary competition, the Bocuse d’Or. Team USA was defending the Gold statue from 2017.

Over the course of two days last month, teams of some of the most brilliant culinary minds from 24 countries across the world met in Lyon, France where they competed on the world stage at the esteemed Bocuse d’Or culinary competition.

On Day 1 Team USA presented to a prestigious panel of international judges their version of Suckling Veal Rack with 5 Prime Chops, featuring Roast Rack of Veal with Veal Kidney Farce & Apicius Spice Glaze / Salad Pastorale. The plated presentation was Vegetable Chartreuse with Shellfish, featuring Vegetable, Herbs, Shellfish Chartreuse and Cockle Butter.

Congrats to Team Denmark on First Place and the Gold Statue.

Chef Sulatycky, just back from Lyon, provides the final update on this year’s event.

“Every two years, the heart of the Sirha trade exhibition in Lyon, France beats to the beat of the final of the prestigious Bocuse d’Or contest. After many months of preparations, twenty-four of the most promising chefs in the world experience two days of intense competition during which they will have to give their very best in order to try and win the most beautiful trophy in the world of gastronomy.”

Podcasts

Segment One: Show Preview with Co-Host Andy Harris
Segment Two: Chef / Proprietor Greg Daniels, Harley Laguna Beach
Segment Three: Jordan Ogron, Managing Partner, Tesse, Tesse Café & Bakery, Boutellier, Sunset Strip, West Hollywood
Segment Four: Documentary Filmmaker Kaylie Milliken, “Billion Dollar Bully” Part One
Segment Five: Documentary Filmmaker Kaylie Milliken, “Billion Dollar Bully” Part Two
Segment Six: Chef Robert Sulatycky, Head Coach, Team USA 2019, Bocuse d’Or Part One
Segment Seven: Chef Robert Sulatycky, Head Coach, Team USA 2019, Bocuse d’Or Part Two

Show 286, August 18, 2018: Show Preview with Co-Host Andy Harris

Now an enticing preview of Saturday’s abundant show. It’s not, with profuse apologies, for dieters. If we’re successful we will always leave you incredibly hungry and thirsty. In our case, upon careful reflection, that’s probably a pretty good thing…

Newly arrived in DTLA is South City Fried Chicken, where not one, but eight great Southern cities are uniquely represented via the most delicious mother cluckin’ Fried Chicken Sandwiches this side of the Rio Grande! Guests have the opportunity to get lost in their nuanced mouth-watering, finger-lickin’ Fried Chicken Sandwiches prepared with the highest-quality ingredients and packed with the finest flavors the South has to offer. Owner Joshua Kopel and Partner & Executive Chef Sammy Monsour join us to crow about the opening.

The 2018 Western Foodservice & Hospitality Expo will be held Sunday, August 19 – Tuesday, August 21, 2018 at the Los Angeles Convention Center. The tradeshow and conference will provide 9,000+ industry professionals with access to the hottest menu trends, state of the art design and decor, a renowned education program, special events, and 450+ of the leading vendors and purveyors dedicated to serving the restaurant & foodservice community. This year it’s co-located with Coffee Fest and Healthy Food Expo West. Representing the Expo is Tom Loughran, Vice President for the Show.

Steven Raichlen is synonymous with barbecue. The James Beard Award-winning author of an impressive array of New York Times bestselling cookbooks, a Barbecue Hall of Famer and international PBS star has shaped America’s obsession with live-fire cooking for decades. Following the success of Project Smoke, Raichlen returns to the subject that earned him his reputation as a pioneer of the grill with PROJECT FIRE: Cutting-Edge Techniques and Sizzling Recipes from the Caveman Porterhouse to Salt Slab Brownie S’mores. We’re firing up the grill with Steven Raichlen.

It’s the return of our thirst quenching “Ask the Brewers” segment. Joining us is Golden Road Brewing’s acclaimed Brewmaster, Victor Novak, and Anaheim Head Brewer, Steven Torres. Barrel-aged beer is a popular trend on the craft beer scene. We’ll find out what it’s all about. Our Brewers will graciously tap into this for us.

Sally Camacho-Mueller (ex-Jonathan Club and Hotel Bel-Air) is Executive Pastry Chef / Partner of Tesse on the Sunset Strip at La Cienega Blvd. It is modern French cooking using California ingredients under the direction of Executive Chef Raphael Francois. We’ll meet her.

We’re uncorking it again with our distinguished wine expert Kyle Meyer of Santa Ana’s Wine Exchange. Is there a relationship between quality and price when it comes to California’s cult wines? What is the pricing model? Where is the value to be found?

Chef Andrew Gruel, the founder of The Slapfish Restaurant Group, joins us with another installment of Ask the Chef.” Did you know China is the biggest exporter of seafood to the United States? Most surprising is that a major portion of this seafood is fish harvested from American waters and then processed in China. Tariffs are on the horizon, too…

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

Play

Show 286, August 18, 2018: Sally Camacho-Mueller, Executive Pastry Chef / Partner, Tesse, West Hollywood

Sally Camacho MuellerSally Camacho-Mueller (ex-Jonathan Club and Hotel Bel-Air) is Executive Pastry Chef / Partner of Tesse on the Sunset Strip at La Cienega Blvd. It is modern French cooking using California ingredients under the direction of Executive Chef Raphael Francois.

“Sally Camacho Mueller graduated with honors from both the Culinary and Baking & Pastry Programs at the California Culinary Academy in San Francisco. She returned to her home in Los Angeles, to work with Donald Wressell at The Four Seasons Beverly Hills and from there went on to work at numerous award-winning resorts and fine dining restaurants including The Wynn Las Vegas, Bradley Ogden at Caesars Palace, the Fairmont Turnberry Isle Resort in FL, Wolfgang Puck‘s WP24, the Hotel Bel-Air, and the Jonathan Club. In 2015 she joined as the Culinary Institute of America Greystone in Napa Valley as pastry chef and baker instructor.”

Her work has been featured in numerous publications and in 2011 she was a cheftestant on Bravo‘s Top Chef: Just Desserts where she came away as a finalist and runner-up.

We’ll meet her.

Play

August 18: South City Fried Chicken, Western Foodservice Expo, Steven Raichlen, Golden Road Brewing, Sally Camacho-Mueller, Wine Exchange

Podcasts

Segment One: Show Preview with Co-Host Andy Harris
Segment Two: Josh Kopel and Executive Chef Sammy Monsour, South City Fried Chicken, Los Angeles
Segment Three: Western Foodservice & Hospitality Expo, Los Angeles
Segment Four: Barbecue Hall of Fame’s Steven Raichlen, PROJECT FIRE: Cutting-Edge Techniques and Sizzling Recipes
Segment Five: Golden Road Brewing’s Victor Novak and Steven Torres
Segment Six: Sally Camacho-Mueller, Executive Pastry Chef / Partner, Tesse, West Hollywood
Segment Seven: Kyle Meyer, Wine Exchange, Santa Ana
Segment Eight: Chef Andrew Gruel, Founder, Slapfish Restaurant Group

Now an enticing preview of this Saturday’s abundant show. It’s not, with profuse apologies, for dieters. If we’re successful we will always leave you incredibly hungry and thirsty. In our case, upon careful reflection, that’s probably a pretty good thing…

Newly arrived in DTLA is South City Fried Chicken, where not one, but eight great Southern cities are uniquely represented via the most delicious mother cluckin’ Fried Chicken Sandwiches this side of the Rio Grande! Guests have the opportunity to get lost in their nuanced mouth-watering, finger-lickin’ Fried Chicken Sandwiches prepared with the highest-quality ingredients and packed with the finest flavors the South has to offer. Owner Joshua Kopel and Partner & Executive Chef Sammy Monsour join us to crow about the opening.

Steven Raichlen is synonymous with barbecue. The James Beard Award-winning author of an impressive array of New York Times bestselling cookbooks, a Barbecue Hall of Famer and international PBS star has shaped America’s obsession with live-fire cooking for decades. Following the success of Project Smoke, Raichlen returns to the subject that earned him his reputation as a pioneer of the grill with PROJECT FIRE: Cutting-Edge Techniques and Sizzling Recipes from the Caveman Porterhouse to Salt Slab Brownie S’mores . We’re firing up the grill with Steven Raichlen.

It’s the return of our thirst quenching “Ask the Brewers” segment. Joining us is Golden Road Brewing’s acclaimed Brewmaster, Victor Novak, and Anaheim Head Brewer, Steven Torres. Barrel-aged beer is a popular trend on the craft beer scene. We’ll find out what it’s all about. Also Baja-style lagers are appearing in local craft breweries. Our Brewers will discuss this.

Sally Camacho-Mueller (ex-Jonathan Club and Hotel Bel-Air) is Executive Pastry Chef / Partner of Tesse on the Sunset Strip at La Cienega Blvd. It is modern French cooking using California ingredients under the direction of Executive Chef Raphael Francois. We’ll meet her.

We’re uncorking it again with our distinguished wine expert Kyle Meyer of Santa Ana’s Wine Exchange. Is there a relationship between quality and price when it comes to California’s cult wines? What is the pricing model? Where is the value to be found?

Chef Andrew Gruel, the founder of The Slapfish Restaurant Group, joins us with another installment of “Ask the Chef.” Did you know China is the biggest exporter of seafood to the United States? Most surprising is that a major portion of this seafood is fish harvested from American waters and then processed in China. Tariffs are on the horizon, too…

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

Sammy MonsourNewly arrived in DTLA is South City Fried Chicken, where not one, but eight great Southern cities are uniquely represented via the most delicious mother cluckin’ Fried Chicken Sandwiches this side of the Rio Grande! Guests have the opportunity to get lost in their nuanced mouth-watering, finger-lickin’ Fried Chicken Sandwiches prepared with the highest-quality ingredients and packed with the finest flavors the South has to offer.

“After a year on the road getting in touch with their roots and cultivating the essence of Southern cuisine, South City Fried Chicken Co-Owners Joshua Kopel and Chef Sammy Monsour returned to Los Angeles with the innovation and grit to tackle their second venture together. “South City Fried Chicken is the canvas on which to experience a story that is important to Josh and I,” says Monsour. “Our food honors Southern culture, the people we come from, and connects us with our guests.””

“Setting out with the intent to not only create the most delectable Fried Chicken Sandwiches in the West, but as an homage to the people of the South, Chef Sammy set his standards high from the get-go with an adamant motto: No heat lamps, no freezers, no excuses. Everything on the South City Fried Chicken menu is made-to-order, maintaining farm-to-table concepts by utilizing the same local vendors as fine dining big sister restaurant Preux & Proper. No detail is too small, from the homemade pepper mixes and sauces, to the employment of Jidori chicken, an artisan-take on poultry farming by utilizing hand-pulled methods over machines, and brioche buns from La Brea Bakery.”

Each Fried Chicken Sandwich begins with succulent Jidori chicken in marinade and buttermilk brine, marinating together for a minimum of 24 hours. When it is finally ready to go, the last step is dredging the chicken in the “stay crispy batter” before getting fried to perfection and seasoned according to each sandwiches destination. Described by Chef Sammy as “A love letter to the South written in flavor,” the South City Fried Chicken Sandwich Menu highlights nine crispy on the outside, succulent on the inside offerings, eight of which feature namesake cities that are major players in Southern cuisine.

Owner Joshua Kopel and Partner & Executive Chef Sammy Monsour join us to crow about the opening.

Western Foodservice ExpoThe 2018 Western Foodservice & Hospitality Expo will be held Sunday, August 19 – Tuesday, August 21, 2018 at the Los Angeles Convention Center. The tradeshow and conference will provide 9,000+ industry professionals with access to the hottest menu trends, state of the art design and decor, a renowned education program, special events, and 450+ of the leading vendors and purveyors dedicated to serving the restaurant & foodservice community.

The tradeshow and conference, started in 1936 is managed by Clarion UX and sponsored by the California Restaurant Association.

The 2018 event will be co-located with Coffee Fest and Healthy Food Expo West, and attendees will have access to all three events.

“Our attendees have become accustomed to seeing the most influential names in the restaurant industry on Center Stage and our 2018 event will not disappoint the thousands of restaurant and foodservice professionals attending the upcoming Western Foodservice Expo,” said Tom Loughran, Vice President for the Clarion UX Food & Beverage Portfolio, “We are thrilled to be welcoming a terrific line-up of celebrity chefs who are involved with some of the leading restaurants in the country to Center Stage as well as present the Beacon and Torch Awards, and watch two exciting competitions.”

Representing the Expo is Tom Loughran, Vice President for the Show.

Steven RaichlenSteven Raichlen is synonymous with barbecue. The James Beard Award-winning author of an impressive array of New York Times bestselling cookbooks, a Barbecue Hall of Famer and international PBS star has shaped America’s obsession with live-fire cooking for decades. Following the success of Project Smoke, Raichlen returns to the subject that earned him his reputation as a pioneer of the grill with PROJECT FIRE: Cutting-Edge Techniques and Sizzling Recipes from the Caveman Porterhouse to Salt Slab Brownie S’mores.

After thirty books, seven TV series – including a new one out this May, Project Fire on PBS – two decades of Barbecue University classes, 60 countries and 6 continents traveled, one might wonder what else Raichlen could possibly say about grilling. Turns out, it’s a lot. Never before have American home cooks used a wider range of grilling techniques, nor had access to a more diverse array of flavors and ingredients. Delivering both a complete step-by-step handbook to mastering the latest techniques and equipment alongside a collection of over 100 innovative recipes for grilling every kind of food, Project Fire is the modern grilling treatise. A stunning collection of recipes and techniques, Project Fire provides a wealth of information for how we want to grill today.

Steven Raichlen is the author of the New York Times bestselling Barbecue! Bible® cookbook series, which includes the new Project FireBarbecue Sauces, Rubs, and MarinadesProject SmokeThe Barbecue Bible, and How to Grill. Winner of 5 James Beard awards and 3 IACP awards, his books have been translated into 17 languages. In 2016, he was inducted into the Barbecue Hall of Fame.

We’re firing up the grill with Steven Raichlen.

Victor Novak and Steven TorresIt’s the return of our thirst quenching “Ask the Brewers” segment. Joining us is Golden Road Brewing’s Brewmaster, Victor Novak, and Anaheim Head Brewer, Steven Torres.

Barrel-aged beer is a popular trend on the craft beer scene. We’ll find out what it’s all about from our experts. Also, adaptations of Baja-style lagers are appearing in local craft breweries. Our Brewers will discuss this.

Sally Camacho MuellerSally Camacho-Mueller (ex-Jonathan Club and Hotel Bel-Air) is Executive Pastry Chef / Partner of Tesse on the Sunset Strip at La Cienega Blvd. It is modern French cooking using California ingredients under the direction of Executive Chef Raphael Francois.

“Sally Camacho Mueller graduated with honors from both the Culinary and Baking & Pastry Programs at the California Culinary Academy in San Francisco. She returned to her home in Los Angeles, to work with Donald Wressell at The Four Seasons Beverly Hills and from there went on to work at numerous award-winning resorts and fine dining restaurants including The Wynn Las Vegas, Bradley Ogden at Caesars Palace, the Fairmont Turnberry Isle Resort in FL, Wolfgang Puck‘s WP24, the Hotel Bel-Air, and the Jonathan Club. In 2015 she joined as the Culinary Institute of America Greystone in Napa Valley as pastry chef and baker instructor.”

Her work has been featured in numerous publications and in 2011 she was a cheftestant on Bravo‘s Top Chef: Just Desserts where she came away as a finalist and runner-up.

Kyle Meyer of Wine ExchangeWe’re uncorking it again with our distinguished wine expert, Kyle Meyer of Santa Ana’s Wine Exchange.

Is there a relationship between quality and price when it comes to California’s cult wines? What is the pricing model? Where is the value to be found?

 

Andrew and William GruelChef Andrew Gruel, the founder of The Slapfish Restaurant Group, joins us with another installment of Ask the Chef.”

Did you know China is the biggest exporter of seafood to the United States? Most surprising is that a major portion of this seafood is fish harvested from American waters and then processed in China. Tariffs are on the horizon, too…

Podcasts

Segment One: Show Preview with Co-Host Andy Harris
Segment Two: Josh Kopel and Executive Chef Sammy Monsour, South City Fried Chicken, Los Angeles
Segment Three: Western Foodservice & Hospitality Expo, Los Angeles
Segment Four: Barbecue Hall of Fame’s Steven Raichlen, PROJECT FIRE: Cutting-Edge Techniques and Sizzling Recipes
Segment Five: Golden Road Brewing’s Victor Novak and Steven Torres
Segment Six: Sally Camacho-Mueller, Executive Pastry Chef / Partner, Tesse, West Hollywood
Segment Seven: Kyle Meyer, Wine Exchange, Santa Ana
Segment Eight: Chef Andrew Gruel, Founder, Slapfish Restaurant Group