Show 450, November 6, 2021: Show Preview with Executive Producer & Co-Host Andy Harris

The One-Pan College Cookbook: 80 Easy Recipes for Quick, Good Food is from Orange County-based recipe developer and culinary instructor MJ Hong. “Graduate from instant ramen and make delicious one-pan meals. Cooking can be a great way to explore new foods, develop new kitchen skills, and save yourself time and money. With The One-Pan College Cookbook, any college student or beginner cook can make nutritious, easy one-pan recipes―no prerequisite required. These dorm-friendly dishes also provide the cooking skills and tips every student will use well beyond undergrad. In addition to easy recipes all made in one pan, you’ll find meal planning tips and creative ideas to make the most out of ingredients and leftovers to save time and money.” MJ Hong joins us with a skillet securely in hand.

“The California Restaurant Foundation (CRF), a nonprofit that invests in and empowers California’s restaurant workforce, invites all Californians to participate in its second annual ‘The Grateful Table® Dine Out event, happening all November long! Back in its ‘dine out’ format by popular demand, The Grateful Table® Dine Out encourages Californians to “Dine Out to Help Out” at any restaurant throughout the state as a show of support for local restaurant owners and employees who worked tirelessly to keep doors open over the last year and a half.”
California Restaurant Foundation’s Executive Director, Alycia Harshfield, is our guest with all the details.

“Back in July nationally acclaimed and James Beard award-winning Chef Stephanie Izard and James Beard award-winning Restaurateurs Rob Katz and Kevin Boehm of BoKa Restaurant Group, debuted the long-awaited West Coast version of the popular Chicago restaurant, Girl & the Goat, to Downtown Los Angeles. Since the restaurant’s expansion announcement in 2018, Angelenos and Izard fans have been anticipating the Arts District opening and with the recent resurgence and lifted restrictions within the city, Girl & the Goat has now enthusiastically joined the Los Angeles restaurant community. True to the restaurant’s midwestern roots and Izard’s signature, globally-inspired culinary style, Girl & the Goat’s West Coast menu is a combination of both signature dishes from the Chicago location and new, seasonal dishes that heavily rely on California’s bountiful produce and local ingredients.” We spirit Chef Stephanie out from her busy kitchens for a chat.

Chef Michael Doctulero is the Chef/Proprietor of Mah Jong’s by Chef Mike located on the lower level of Collage at Bloomingdale’s at South Coast Plaza. Chef Mike is best known locally for his years of seafood creativity at the landmark (and long-running) Scott’s Seafood adjacent to South Coast Plaza and (now the site of a huge Water Grill restaurant.) We reel Chef Mike in for a chat about his dream restaurant inspired by growing up in San Francisco and the game of Mah Jong.

Our own Chef Andrew Gruel of the Slapfish Restaurant Group provides another timely and informative “Ask the Chef” segment where Chef Andrew responds to listeners thoughtful inquiries. Veterans Day is Thursday, November 11th. Chef Andrew is a big supporter of the non-profit, Save The Brave assisting Veterans in need. Bastards American Canteen with locations in Downey and Temecula (newly opened) is Veteran owned & operated, and also raises funds for Save The Brave. Chef Andrew will provide an inspirational overview.

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

Play

Show 450, November 6, 2021: California Restaurant Foundation’s “The Grateful Table® Dine Out“

Alycia Harshfield of the California Restaaurant Association

“The California Restaurant Foundation (CRF), a nonprofit that invests in and empowers California’s restaurant workforce, invites all Californians to participate in its second annual ‘The Grateful Table® Dine Out event, happening all November long! Back in its ‘dine out’ format by popular demand, The Grateful Table® Dine Out encourages Californians to “Dine Out to Help Out” at any restaurant throughout the state as a show of support for local restaurant owners and employees who worked tirelessly to keep doors open over the last year and a half.”

“Those wanting to go the extra mile and financially support California’s restaurant workforce can visit select featured restaurants and donate to CRF’s Restaurants Care®, a nonprofit program that provides restaurant workers facing hardships with relief grants for basic living needs like groceries, utilities, diapers, clothing, gas and rent.”

“For 18 months, California’s restaurant workforce has shown remarkable resilience, arriving to work daily – ready to serve guests through the ups and downs of dine-in, to-go and delivery. Sometimes, these dedicated individuals have been the only humans we interact with outside our homes,” said Alycia Harshfield, Executive Director of CRF. “Our Dine Out event is intended to show appreciation and gratitude for California’s resilient restaurant workforce simply by showing up, dining out and, if you’re able, offering financial support to the chefs, bussers, servers and more who need our help.”

“As an added incentive, Restaurants Care is hosting social media giveaways on Instagram and Twitter to encourage Californians to dine out. Each week in November, diners can enter to win a $200 gift card to the restaurant of their choice by following Restaurants Care on Instagram and Twitter and tagging a restaurant in the comments along with a friend with whom they want to dine!”

CRF’s Alycia Harshfield is our guest.

Play

November 6: MJ Hong, The Grateful Table, Stephanie Izard, Mah Jong’s by Chef Mike

Podcasts

Segment One: Show Preview with Executive Producer & Co-Host Andy Harris
Segment Two: MJ Hong, Culinary Instructor & Recipe Developer – The One-Pan College Cookbook
Segment Three: California Restaurant Foundation’s “The Grateful Table® Dine Out“
Segment Four: Chef Stephanie Izard, Girl & The Goat Los Angeles Part One
Segment Five: Chef Stephanie Izard, Girl & The Goat Los Angeles Part Two
Segment Six: Chef Michael Doctulero – Mah Jong’s by Chef Mike Part One
Segment Seven: Chef Michael Doctulero – Mah Jong’s by Chef Mike Part Two
Segment Eight: Co-Host Chef Andrew Gruel of the Slapfish Restaurant Group with “Ask the Chef”

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

The One-Pan College Cookbook: 80 Easy Recipes for Quick, Good Food is from Orange County-based recipe developer and culinary instructor MJ Hong. “Graduate from instant ramen and make delicious one-pan meals. Cooking can be a great way to explore new foods, develop new kitchen skills, and save yourself time and money. With The One-Pan College Cookbook, any college student or beginner cook can make nutritious, easy one-pan recipes―no prerequisite required. These dorm-friendly dishes also provide the cooking skills and tips every student will use well beyond undergrad. In addition to easy recipes all made in one pan, you’ll find meal planning tips and creative ideas to make the most out of ingredients and leftovers to save time and money.” MJ Hong joins us with a skillet securely in hand.

“The California Restaurant Foundation (CRF), a nonprofit that invests in and empowers California’s restaurant workforce, invites all Californians to participate in its second annual ‘The Grateful Table® Dine Out event, happening all November long! Back in its ‘dine out’ format by popular demand, The Grateful Table® Dine Out encourages Californians to “Dine Out to Help Out” at any restaurant throughout the state as a show of support for local restaurant owners and employees who worked tirelessly to keep doors open over the last year and a half.”

California Restaurant Foundation’s Executive Director, Alycia Harshfield, is our guest with all the details.

Back in July nationally acclaimed and James Beard award-winning Chef Stephanie Izard and James Beard award-winning Restaurateurs Rob Katz and Kevin Boehm of BoKa Restaurant Group, debuted the long-awaited West Coast version of the popular Chicago restaurant, Girl & the Goat, to Downtown Los Angeles. Since the restaurant’s expansion announcement in 2018, Angelenos and Izard fans have been anticipating the Arts District opening and with the recent resurgence and lifted restrictions within the city, Girl & the Goat has now enthusiastically joined the Los Angeles restaurant community. True to the restaurant’s midwestern roots and Izard’s signature, globally-inspired culinary style, Girl & the Goat’s West Coast menu is a combination of both signature dishes from the Chicago location and new, seasonal dishes that heavily rely on California’s bountiful produce and local ingredients. We spirit Chef Stephanie out from her busy kitchens for a chat.

Chef Michael Doctulero is the Chef/Proprietor of Mah Jong’s by Chef Mike located on the lower level of Collage at Bloomingdale’s at South Coast Plaza. Chef Mike is best known locally for his years of seafood creativity at the landmark (and long-running) Scott’s Seafood adjacent to South Coast Plaza and (now the site of a huge Water Grill restaurant.) We reel Chef Mike in for a chat about his dream restaurant inspired by growing up in San Francisco and the game of Mah Jong.

Our own Chef Andrew Gruel of the Slapfish Restaurant Group provides another timely and informative “Ask the Chef” segment where Chef Andrew responds to listeners thoughtful inquiries. Veterans Day is Thursday, November 11th. Chef Andrew is a big supporter of the non-profit, Save The Brave assisting Veterans in need. Bastards American Canteen with locations in Downey and Temecula (newly opened) is Veteran owned & operated, and raises funds for Save The Brave. Chef Andrew will provide an inspirational overview.

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

Cookbook Author MJ Hong

The One-Pan College Cookbook: 80 Easy Recipes for Quick, Good Food is from recipe developer and culinary instructor MJ Hong. “Graduate from instant ramen and make delicious one-pan meals. Cooking can be a great way to explore new foods, develop new kitchen skills, and save yourself time and money.”

“With The One-Pan College Cookbook, any college student or beginner cook can make nutritious, easy one-pan recipes―no prerequisite required. These dorm-friendly dishes also provide the cooking skills and tips every student will use well beyond undergrad. In addition to easy recipes all made in one pan, you’ll find meal planning tips and creative ideas to make the most out of ingredients and leftovers to save time and money.”

“Save money and shop smart with guidance for stretching your dollar and navigating the grocery store like a pro. Each chapter includes a few recipes that serve one, but most of the recipes produce two servings, either for two people or to have leftovers. And occasionally a recipe makes enough for four people, making it perfect for sharing with friends (not to mention making great leftovers).”

The recipes are a mix of lighter dishes as well as some more filling comfort foods including: Breakfast; Snacks and Small Bites; Burgers, Sandwiches and Other Handhelds; Meatless Mains; Seafood and Poultry; Pork and Beef and Desserts.

MJ Hong joins us with a skillet securely in hand.

Alycia Harshfield of the California Restaaurant Association

“The California Restaurant Foundation (CRF), a nonprofit that invests in and empowers California’s restaurant workforce, invites all Californians to participate in its second annual ‘The Grateful Table® Dine Out event, happening all November long! Back in its ‘dine out’ format by popular demand, The Grateful Table® Dine Out encourages Californians to “Dine Out to Help Out” at any restaurant throughout the state as a show of support for local restaurant owners and employees who worked tirelessly to keep doors open over the last year and a half.”

“Those wanting to go the extra mile and financially support California’s restaurant workforce can visit select featured restaurants and donate to CRF’s Restaurants Care®, a nonprofit program that provides restaurant workers facing hardships with relief grants for basic living needs like groceries, utilities, diapers, clothing, gas and rent.”

“For 18 months, California’s restaurant workforce has shown remarkable resilience, arriving to work daily – ready to serve guests through the ups and downs of dine-in, to-go and delivery. Sometimes, these dedicated individuals have been the only humans we interact with outside our homes,” said Alycia Harshfield, Executive Director of CRF. “Our Dine Out event is intended to show appreciation and gratitude for California’s resilient restaurant workforce simply by showing up, dining out and, if you’re able, offering financial support to the chefs, bussers, servers and more who need our help.”

“As an added incentive, Restaurants Care is hosting social media giveaways on Instagram and Twitter to encourage Californians to dine out. Each week in November, diners can enter to win a $200 gift card to the restaurant of their choice by following Restaurants Care on Instagram and Twitter and tagging a restaurant in the comments along with a friend with whom they want to dine!”

Stephanie Izard of the Boka Restaurant Group

“Back in July nationally acclaimed and James Beard award-winning Chef Stephanie Izard and James Beard award-winning Restaurateurs Rob Katz and Kevin Boehm of BoKa Restaurant Group, debuted the long-awaited West Coast version of the popular Chicago restaurant, Girl & the Goat, to Downtown Los Angeles. Since the restaurant’s expansion announcement in 2018, Angelenos and Izard fans have been anticipating the Arts District opening and with the recent resurgence and lifted restrictions within the city, Girl & the Goat has now enthusiastically joined the Los Angeles restaurant community. True to the restaurant’s midwestern roots and Izard’s signature, globally-inspired culinary style, Girl & the Goat’s West Coast menu is a combination of both signature dishes from the Chicago location and new, seasonal dishes that heavily rely on California’s bountiful produce and local ingredients.”

“Located within the new Mateo complex in the Arts District, Girl & the Goat is the first restaurant outside of Chicago for both Izard and BoKa Restaurant Group. As Executive Chef and Owner, Izard leads the restaurant’s menu development and creation, while overseeing front and back of house operations. For this expansion, the opening team includes a mix of both veteran BoKa team members and local hospitality professionals. Jason Beliveau, a longstanding BoKa team member, serves as Chef de Cuisine. Behind the bar, Mike Zell, who worked at a handful of Izard’s concepts in Chicago, is charged with creating and executing the seasonal cocktails, while Wine Director Ken Fredrickson leads the wine list development.”

“Served family-style, Girl & the Goat’s Los Angeles menu is a combination of dishes that have become staples at the Chicago restaurant as well as new, undeniably-California dishes. Fans of Izard will recognize signature Girl & the Goat dishes, such as Wood Grilled Broccoli, Sautéed Green Beans, Goat Empanadas, and Chickpea Fritters. Along with the classics, new dishes exclusive to the West Coast include Pork Belly Salad, Roasted Beet Salad, Goat Curry, and Pan Seared Opah. For dessert, Izard’s playful and nostalgic dishes include Choco Choco Choco Taco, “Garretts” Popcorn, and Tres Leches. For weekend brunch, standout dishes include Potato “Banh Xeo,” Everything Crumpets, Parathas, and PB & J Pancakes.”

“Izard plans to regularly update the menu and showcase the abundance of seasonal produce through new relationships with local vendors and purveyors. The focus on seasonality extends to the cocktail list, where fresh interpretations of popular cocktails, such as a bee’s knees and spicy margarita, make an appearance. With a focus on sustainable and organically made wines, the 80-label list includes a mix of wines from around the world including selections from California, Oregon, and France. An approachable 24-label by-the-glass list encourages guests to have fun and experiment with different, and perhaps new to them, selections on the wine list.”

We spirit Chef Stephanie out from her busy kitchens for a chat.

Michael Doctulero of Mah Jong’s by Chef Mike

Chef Michael Doctulero is the Chef/Proprietor of Mah Jong’s by Chef Mike located on the lower level of Collage at Bloomingdale’s at South Coast Plaza.

“Why Mah Jong’s? By definition Mah Jong’s is a Chinese social game often accompanied with the theme of gambling. Over many years it has been played in the “benevolent society / clubs” in the depths of Chinatowns across the globe, as well as in homes and public parks everywhere.”

“Chef Mike grew up in the Cow Hallow district of San Francisco in a two-story Victorian house where he lived with his grandparents, mom, and two older sisters. They were one of the five minority families living in the predominately Italian – Irish Catholic neighborhood. His family was definitely on the lower end on economic income growing up, so his grandparents decided to boost family income by renting the extra bedrooms to merchant marines and U.S. Navy sailors who were on leave but traveled to various parts of Asia while on duty.”

“So, ingeniously, Grandma would host Mah Jong games in the kitchen on Wednesday nights, and Pinocle card games on Thursday nights. Chef Mike’s grandfather would come home after work, as the personal chef for the Presidio Army Base Commander, and cook food into the late night for the gamblers. Chef Mike, at nine years old, would make whiskey highballs for his new “uncles”, and they would tip him twenty-five cents a drink. The Chinese laundry at the end of the block would have “numbers gambling” on Fridays, also. Thus, the origins of Mah Jong’s restaurant dream.”

“Executive Chef Mike Doctulero first fell in love with the kitchen when he began cooking with his grandfather at a very early age. His fondest childhood memories are those of he and his grandfather spreading newspaper on the kitchen table and devouring fresh-caught Dungeness crab they caught off the San Francisco Marina pier. Chef Mike began his culinary journey as a line cook at Rosellini’s Other Place in Seattle where he further discovered his passion for seafood. After ten years of honing his craft in Seattle, he returned to his hometown of San Francisco to open Monsoon restaurant under the teaching of Bruce Cost, fortifying his knowledge in Pacific Rim cuisine.”

“Fast forward to Orange County, where he has worked for over the past thirty years, primarily at Scott’s Seafood (now the site of Water Grill adjacent to South Coast Plaza.) Chef Mike has been creating sustainable dishes before they were industry catchwords. His cooking style reflects a philosophy that is timeless and approachable, yet also inventive and progressive. He is also known for his “Omakase style” (Trust the Chef), weaving instantaneous six to seven courses to delight his guests. He is the only Orange County Chef to receive the Golden Foodie Award for Best Seafood two years consecutively.”

Chef Andrew Gruel of the Slapfish Restaurant Group

Our own Chef Andrew Gruel of the Slapfish Restaurant Group provides another timely and informative “Ask the Chef” segment where Chef Andrew responds to listeners thoughtful inquiries.

Veteran’s Day is Thursday, November 11th. Chef Andrew is a big supporter of the non-profit Save The Brave assisting Veterans in need. Bastards American Canteen with locations in Downey and Temecula (newly opened) is Veteran owned & operated, and raises funds for Save The Brave. Chef Andrew will provide an inspirational overview.

Podcasts

Segment One: Show Preview with Executive Producer & Co-Host Andy Harris
Segment Two: MJ Hong, Culinary Instructor & Recipe Developer – The One-Pan College Cookbook
Segment Three: California Restaurant Foundation’s “The Grateful Table® Dine Out“
Segment Four: Chef Stephanie Izard, Girl & The Goat Los Angeles Part One
Segment Five: Chef Stephanie Izard, Girl & The Goat Los Angeles Part Two
Segment Six: Chef Michael Doctulero – Mah Jong’s by Chef Mike Part One
Segment Seven: Chef Michael Doctulero – Mah Jong’s by Chef Mike Part Two
Segment Eight: Co-Host Chef Andrew Gruel of the Slapfish Restaurant Group with “Ask the Chef”

Show 399, November 14, 2020: Show Preview with Executive Producer & Co-Host Andy Harris

It’s closing in on Thanksgiving so reduce your stress level and please plan ahead…We’re previewing the show with Executive Producer & Co-Host Andy Harris.

“This November, the California Restaurant Association Foundation (CRAF), a non-profit that invests in and empowers California’s restaurant workforce, invites all Californians to participate in its inaugural ‘The Grateful Table® Dine Out!’ The ask is simple. Throughout November, Californians are encouraged to “dine out to help out” as much as possible in gratitude to their neighborhood restaurants. Want to do more? A guest can directly support California’s struggling foodservice community at featured restaurants by donating to Restaurants Care®, a nonprofit program which provides restaurant workers facing hardships with relief grants for basic living needs like groceries, utilities, diapers, clothing, gas and rent.” The CRA Foundation’s Alycia Harshfield and Farmer Boys’ President & Chief Operating Officer Dave Wetzel (a featured restaurant partner of The Grateful Table Dine Out) join us with all the details.

“The award-winning Fable & Spirit in Newport Beach has been helping to bring the Lido Marina community together by putting a unique spin on “Dinner and a Movie” with dinners under the iconic Grand Marquee of neighboring Lido Theater. Presented every Tuesday and Wednesday, the outdoor dinners feature themed menus created by Executive Chef David Shofner to change weekly. Priced between $40 and $50 per guest, the reservation-only menus will continue through November, allowing Chef Shofner to present imaginative, globally inspired dishes featuring the exciting ingredients that the season has to offer.” Proprietor Darren Coyle is our guest.

“From the creator of Skinny Southern, Emmy Award–winning chef Lara Lyn Carter, comes another collection of delicious, nutritious versions of your favorite Southern foods in Skinny Southern Baking.  Satisfy your cravings (or your hungry party guests) with completely gluten-free, dairy-free, refined sugar-free baked goods that don’t skimp on flavor. The recipes include lightened-up Southern staples like lemon squares, gingersnaps, and herb biscuits alongside incredible and surprising combinations of Southern flavors like Pumpkin Cranberry Pecan Bread, Sweet Potato Meringues, and Lemon Blueberry Cream Pie.” We’re baking with Chef Lara Lyn Carter.

“There’s just something about a new pair of jammies that says ‘cozy and safe’ to kids, and Huntington Meats and Farmers Market Poultry located at The Original Farmers Market at 3rd & Fairfax in Los Angeles are doing their part to make sure nightly bedtime rituals like fresh pajamas will provide a reassuring and peaceful good night to in-need children this holiday season. The two shops offering the best quality meats and poultry (along with genuine customer service) have come together to host their first Holiday Kids Pajama Drive taking place the entire month of November. The goal is to collect 300 pairs of pajamas for distribution to local agencies servicing homeless and low income families.” Proprietor Jim Cascone joins us with the meaty details.

Drew Brahs of Harper Barbecue (Costa Mesa based) is well-known in the West as the go-to builder (via word-of-mouth) of hand-crafted, custom smokers for skilled pitmasters and home backyard barbecue fans alike. He crafts everything from small backyard pits to large versions on trailers. Drew is responsible for creating the massive twin, 1,000 gallon offset smokers used to the max at Danny Castillo’s Heritage Barbecue in San Juan Capistrano. Drew is a fan of the Central Texas style of barbecue. In the early stages of development and construction is his own restaurant, Harper Barbecue, in Costa Mesa which will be a Family affair. While the restaurant is being built Drew will shift the smoker enterprise to selling stock items. We’ll meet barbecue entrepreneur Drew Brahs.

Our own Chef Andrew Gruel of the Slapfish Restaurant Group provides another timely and informative “Ask the Chef”> segment where Chef Andrew responds to listeners thoughtful inquiries. 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. Thanksgiving is fast approaching on November 26th. In the spirit of the Holidays it’s appropriate for Chef Andrew to now share his best Thanksgiving cooking tips. This week we’re talking about cooking the seasoned bird. Chef Andrew suggests this might be the year to spatchcock the turkey. It seems more people will be doing Family Thanksgiving at home this year and probably with smaller groups. We’ll “Ask the Chef.”

All of this and heaping helpings of extra deliciousness (with proper Social Distancing) on this week’s not-to-miss show!

Play

Show 399, November 14, 2020: California Restaurant Association Foundation’s The Grateful Table Dine Out! to Benefit Restaurants Care

Alycia Harshfield of the California Restaaurant Association“This November, the California Restaurant Association Foundation (CRAF), a non-profit that invests in and empowers California’s restaurant workforce, invites all Californians to participate in its inaugural ‘The Grateful Table® Dine Out!’ The ask is simple. Throughout November, Californians are encouraged to “dine out to help out” as much as possible in gratitude to their neighborhood restaurants. Want to do more? A guest can directly support California’s struggling foodservice community at featured restaurants by donating to Restaurants Care®, a nonprofit program which provides restaurant workers facing hardships with relief grants for basic living needs like groceries, utilities, diapers, clothing, gas and rent.”

“This very first The Grateful Table® Dine Out is a statewide campaign that’s complementary to our current way of life and has the potential to make a lasting impact on the industry by giving back to the hardworking people who operate our restaurants – chefs, cooks, bussers, bartenders, servers and dishwashers – in their greatest time of need. Since the pandemic hit in March, Restaurants Care has awarded grants to nearly 1,200 of California’s restaurant workers also benefitting their nearly 1,700 dependents, with 79% of grants awarded to people of color.”

“This November, dining out is our superpower! We have the ability to support our favorite restaurants and chip in to help struggling restaurant workers. Whether it’s takeout, dining in or having your meal delivered, we’re encouraging every Californian to help the restaurant community get back on their feet leading into the holiday season,” said Alycia Harshfield, Executive Director of CRAF. “Your support directly impacts our neighborhood restaurants, the employees and their families, and together, we can bring them some much-needed hope and stability.”

“As an added incentive to dine out, CRAF is hosting exciting social media giveaways throughout November where diners can enter to win a $500 gift card to their favorite restaurant! Every Thursday in November, two winners will be randomly selected to receive a $500 gift card to any restaurant they tag with the hashtag #GratefulTableSweepstakes. It’s as easy as that!”

The CRA Foundation’s Alycia Harshfield and Farmer Boys’ President & Chief Operating Officer Dave Wetzel (a featured restaurant partner of The Grateful Table Dine Out) join us with all the details.

Play

November 14: The Grateful Table Dine Out, Fable & Spirit, Lara Lyn Carter, Huntington Meats, Harper Barbecue

Podcasts

Segment One: Show Preview with Executive Producer & Co-Host Andy Harris
Segment Two: California Restaurant Association Foundation’s The Grateful Table Dine Out! to Benefit Restaurants Care
Segment Three: Darren Coyle, Proprietor, Fable & Spirit, Newport Beach
Segment Four: Chef Lara Lyn Carter with Skinny Southern Baking Part One
Segment Five: Chef Lara Lyn Carter with Skinny Southern Baking Part Two
Segment Six: Huntington Meats & Farmers Market Poultry’s Holiday Kids Pajama Drive
Segment Seven: Drew Brahs of Harper Barbecue in Costa Mesa
Segment Eight: Co-Host Chef Andrew Gruel of the Slapfish Restaurant Group with “Ask the Chef”

It’s closing in on Thanksgiving so reduce your stress level and please plan ahead…We’re previewing the show with Executive Producer & Co-Host Andy Harris.

“This November, the California Restaurant Association Foundation (CRAF), a non-profit that invests in and empowers California’s restaurant workforce, invites all Californians to participate in its inaugural ‘The Grateful Table® Dine Out!’ The ask is simple. Throughout November, Californians are encouraged to “dine out to help out” as much as possible in gratitude to their neighborhood restaurants. Want to do more? A guest can directly support California’s struggling foodservice community at featured restaurants by donating to Restaurants Care®, a nonprofit program which provides restaurant workers facing hardships with relief grants for basic living needs like groceries, utilities, diapers, clothing, gas and rent.” The CRA Foundation’s Alycia Harshfield and Farmer Boys’ President & Chief Operating Officer Dave Wetzel (a featured restaurant partner of The Grateful Table Dine Out) join us with all the details.

“The award-winning Fable & Spirit in Newport Beach has been helping to bring the Lido Marina community together by putting a unique spin on “Dinner and a Movie” with dinners under the iconic Grand Marquee of neighboring Lido Theater. Presented every Tuesday and Wednesday, the outdoor dinners feature themed menus created by Executive Chef David Shofner to change weekly. Priced between $40 and $50 per guest, the reservation-only menus will continue through November, allowing Chef Shofner to present imaginative, globally inspired dishes featuring the exciting ingredients that the season has to offer.” Proprietor Darren Coyle is our guest.

“From the creator of Skinny Southern, Emmy Award–winning chef Lara Lyn Carter, comes another collection of delicious, nutritious versions of your favorite Southern foods in Skinny Southern Baking.  Satisfy your cravings (or your hungry party guests) with completely gluten-free, dairy-free, refined sugar-free baked goods that don’t skimp on flavor. The recipes include lightened-up Southern staples like lemon squares, gingersnaps, and herb biscuits alongside incredible and surprising combinations of Southern flavors like Pumpkin Cranberry Pecan Bread, Sweet Potato Meringues, and Lemon Blueberry Cream Pie.” We’re baking with Chef Lara Lyn Carter.

“There’s just something about a new pair of jammies that says ‘cozy and safe’ to kids, and Huntington Meats and Farmers Market Poultry located at The Original Farmers Market at 3rd & Fairfax in Los Angeles are doing their part to make sure nightly bedtime rituals like fresh pajamas will provide a reassuring and peaceful good night to in-need children this holiday season. The two shops offering the best quality meats and poultry (along with genuine customer service) are coming together to host their first Holiday Kids Pajama Drive to take place the entire month of November. The goal is to collect 300 pairs of pajamas for distribution to local agencies servicing homeless and low income families.” Proprietor Jim Cascone joins us with the meaty details.

Drew Brahs of Harper Barbecue (Costa Mesa based) is well-known in the West as the go-to builder (via word-if-mouth) of hand-crafted, custom smokers for skilled pitmasters and home backyard barbecue fans alike. He crafts everything from small backyard pits to large versions on trailers. Drew is responsible for creating the massive twin, 1,000 gallon offset smokers used to the max at Danny Castillo’s Heritage Barbecue in San Juan Capistrano. Drew is a fan of the Central Texas style of barbecue. In the early stages of development and construction is his own restaurant, Harper Barbecue, in Costa Mesa which will be a Family affair. While the restaurant is being built Drew will shift the smoker enterprise to selling stock items. We’ll meet barbecue entrepreneur Drew Brahs.

Our own Chef Andrew Gruel of the Slapfish Restaurant Group provides another timely and informative “Ask the Chef” segment where Chef Andrew responds to listeners thoughtful inquiries. 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. Thanksgiving is fast approaching on November 26th. In the spirit of the Holidays it’s appropriate for Chef Andrew to now share his best Thanksgiving cooking tips. This week we’re talking about cooking the seasoned bird. It seems more people will be doing Family Thanksgiving at home this year and probably with smaller groups. We’ll “Ask the Chef.”

All of this and heaping helpings of extra deliciousness (with proper Social Distancing) on this week’s not-to-miss show!

Alycia Harshfield of the California Restaaurant Association“This November, the California Restaurant Association Foundation (CRAF), a non-profit that invests in and empowers California’s restaurant workforce, invites all Californians to participate in its inaugural ‘The Grateful Table® Dine Out!’ The ask is simple. Throughout November, Californians are encouraged to “dine out to help out” as much as possible in gratitude to their neighborhood restaurants. Want to do more? A guest can directly support California’s struggling foodservice community at featured restaurants by donating to Restaurants Care®, a nonprofit program which provides restaurant workers facing hardships with relief grants for basic living needs like groceries, utilities, diapers, clothing, gas and rent.”

“This very first The Grateful Table® Dine Out is a statewide campaign that’s complementary to our current way of life and has the potential to make a lasting impact on the industry by giving back to the hardworking people who operate our restaurants – chefs, cooks, bussers, bartenders, servers and dishwashers – in their greatest time of need. Since the pandemic hit in March, Restaurants Care has awarded grants to nearly 1,200 of California’s restaurant workers also benefitting their nearly 1,700 dependents, with 79% of grants awarded to people of color.”

“This November, dining out is our superpower! We have the ability to support our favorite restaurants and chip in to help struggling restaurant workers. Whether it’s takeout, dining in or having your meal delivered, we’re encouraging every Californian to help the restaurant community get back on their feet leading into the holiday season,” said Alycia Harshfield, Executive Director of CRAF. “Your support directly impacts our neighborhood restaurants, the employees and their families, and together, we can bring them some much-needed hope and stability.”

“As an added incentive to dine out, CRAF is hosting exciting social media giveaways throughout November where diners can enter to win a $500 gift card to their favorite restaurant! Every Thursday in November, two winners will be randomly selected to receive a $500 gift card to any restaurant they tag with the hashtag #GratefulTableSweepstakes. It’s as easy as that!”

The CRA Foundation’s Alycia Harshfield and Farmer Boys’ President & Chief Operating Officer Dave Wetzel (a featured restaurant partner of The Grateful Table Dine Out) join us with all the details.

Darren and Jean Coyle of Fable and Spirit“The award-winning Fable & Spirit in Newport Beach has been helping to bring the Lido Marina community together by putting a unique spin on “Dinner and a Movie” with dinners under the iconic Grand Marquee of neighboring Lido Theater. Presented every Tuesday and Wednesday, the outdoor dinners feature themed menus created by Executive Chef David Shofner to change weekly.”

“Priced between $40 and $50 per guest, the reservation-only menus continue through November, allowing Chef Shofner to present imaginative, globally inspired dishes featuring the exciting ingredients that the season has to offer. Each week’s menu is expertly paired with optional wines by Sommelier Ali Coyle, allowing guests to create their own culinary adventure. Director of Spirits Drew Coyle was inspired to create a popcorn-infused signature cocktail, the Pink Flamingo, to pay homage to The Lido Theater’s nickname when it first opened in 1939.”

“By partnering with The Lido Theater to expand our outdoor dining, we were able to keep the rich history of the Lido Marina area alive,” commented Darren Coyle, who owns Fable & Spirit, Dublin 4 Gastropub, and Wineworks for Everyone with his wife, Jean. “The response has been overwhelming as the community comes together to enjoy themselves at a time when we need it the most – and in a way that’s safe and responsible.”

Proprietor Darren Coyle is our guest.

Cookbook Author Lara Lyn Carter“From the creator of Skinny Southern, Emmy Award–winning chef Lara Lyn Carter, comes another collection of delicious, nutritious versions of your favorite Southern foods in Skinny Southern Baking. Satisfy your cravings (or your hungry party guests) with completely gluten-free, dairy-free, refined sugar-free baked goods that don’t skimp on flavor.”

“The recipes include lightened-up Southern staples like lemon squares, gingersnaps, and herb biscuits alongside incredible and surprising combinations of Southern flavors like Pumpkin Cranberry Pecan Bread, Sweet Potato Meringues, and Lemon Blueberry Cream Pie. With a foreword from Marc Summers and sections about making your own nut butters and refined sugar–free jams and fruit butters, Skinny Southern Baking reimagines Southern baking with style and simplicity.”

“Lara Lyn Carter is considered Georgia’s go-to authority on Southern entertaining. She converted to healthy, clean cooking and shares her vast experience and array of healthy Southern recipes in this groundbreaking cookbook, an invaluable addition to any health-conscious kitchen.”

We’re in the kitchen whisking with Lara Lyn Carter.

Jim Cascone of Huntington Meats and Farmers Market Poultry“There’s just something about a new pair of jammies that says ‘cozy and safe’ to kids, and Huntington Meats and Farmers Market Poultry located at The Original Farmers Market at 3rd & Fairfax in Los Angeles are doing their part to make sure nightly bedtime rituals like fresh pajamas will provide a reassuring and peaceful good night to in-need children this holiday season.”

“The two shops offering the best quality meats and poultry are coming together to host their first Holiday Kids Pajama Drive to take place the entire month of November. The goal is to collect 300 pairs of pajamas for distribution to local agencies servicing homeless and low income families.”

“Customers who visit either of the shops and donate a pair of new, unwrapped pajamas valued at $10 or more will receive a complimentary pound of premium bacon or homemade sausages from Huntington Meats, or a dozen fresh eggs from Farmers Market Poultry. In addition to PJs for children aged infant to age 18, the shops will be collecting children’s slippers, robes, security blankets, story books and toothbrush/toothpaste sets through November 30th. At the conclusion of the Pajama Drive, collected items will be distributed to Los Angeles area agencies for gift giving to their youngest clientele over the holiday season.”

“We thought this was a unique idea for a great cause,” said Jim Cascone, proprietor of both Huntington Meats and Farmers Market Poultry. “Toy drives are great during the holiday, but we forget that some kids may never have received a brand new pair of PJs, which was something many of us took for granted growing up.”

“Our goal is to try make nights a little comfier for those kids that may be experiencing homelessness or are members of families that just don’t have the means to purchase their little one’s new pajamas,” Head butcher Jon Escobedo added. “We want to do our part to make sure that kids in need across Los Angeles have new pajamas to snuggle in this holiday season.”

Drew Brahs of Harper BarbecueDrew Brahs of Harper Barbecue (Costa Mesa based) is well-known in the West as the go-to builder (via word-if-mouth) of hand-crafted, custom smokers for skilled pitmasters and backyard barbecue fans alike. He crafts everything from small backyard pits to large versions on trailers. Drew is responsible for creating the twin, 1,000 gallon smokers offset smokers used at Danny Castillo’s Heritage Barbecue in San Juan Capistrano.

Drew is a fan of the Central Texas style of barbecue. In the early stages of development and construction is his long-in-the works restaurant, Harper Barbecue, in Costa Mesa which will be a Family affair. While the restaurant is being built Drew will shift the smoker enterprise to selling stock items.

We’ll meet barbecue entrepreneur Drew Brahs.

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 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.

Thanksgiving is fast approaching on November 26th. In the spirit of the Holiday Season it’s appropriate for Chef Andrew to now continue sharing his best and most useful Thanksgiving cooking tips. Last week it was seasoning the bird with dry rub. The conversation continues now with actually cooking the bird. Now do you keep the meat moist while getting that rich, golden brown color on the skin ? It seems more people will be doing Family Thanksgiving at home this year and probably with smaller groups. We’ll “Ask the Chef.”

Podcasts

Segment One: Show Preview with Executive Producer & Co-Host Andy Harris
Segment Two: California Restaurant Association Foundation’s The Grateful Table Dine Out! to Benefit Restaurants Care
Segment Three: Darren Coyle, Proprietor, Fable & Spirit, Newport Beach
Segment Four: Chef Lara Lyn Carter with Skinny Southern Baking Part One
Segment Five: Chef Lara Lyn Carter with Skinny Southern Baking Part Two
Segment Six: Huntington Meats & Farmers Market Poultry’s Holiday Kids Pajama Drive
Segment Seven: Drew Brahs of Harper Barbecue in Costa Mesa
Segment Eight: Co-Host Chef Andrew Gruel of the Slapfish Restaurant Group with “Ask the Chef”