Show 485, July 30, 2022: Show Preview with Executive Producer & Co-Host Andy Harris

The Gas Co’s Energy Resource Center in Downey had reopened. Chef and restaurateurs are again welcome to view and try a myriad of state-of-the-art and energy efficient restaurant kitchen equipment on display there. Rebates are available for qualified energy efficient natural gas equipment. There are also a host of informative, in-person seminars on the schedule. The Gas Co’s Gina Christian and Carmen Oliver are our guests providing all the key details.

Our bargain-loving, Social Media and Website authority, Adam Bell, was fortunate enough to spend a few glorious days in Maui in late April and early May. Maui is an ever-popular destination for Californians. Adam was based in Kihei which is near Wailea. Adam previously shared some informative trip highlights including the roundtrip experience on Hawaiian Airlines, the condo option to a hotel and a standout Dinner and Breakfast. For Adam’s concluding installment it’s the best in Hawaiian coffee and local craft beer (actually brewed in Hawaii.) Also, an overview of stationary food truck parks featuring delicious Island bites prepared with a side of Aloha.

Mes Amis, a new generation French-inspired brasserie from celebrated Chef Lincoln Carson (Coast Range and Vaquero Bar, Solvang) and Ten Five Hospitality is now open at Thompson Hotel – A Hyatt Hotel in Hollywood’s Vinyl District, an emerging culinary destination. The restaurant draws inspiration from the golden era of Hollywood and is evocative of the neighborhood spirit of bustling cafes, bistros, and brasseries from Paris to Lyon. Decidedly approachable in its ethos, Carson and Ten Five created Mes Amis out of a desire to offer guests an effortlessly chic yet relaxed neighborhood atmosphere, where close friends and family can gather to enjoy great cooking, cocktails, and wine for any occasion or no occasion at all.”  Executive Chef Lincoln Carson is our guest.

“Long Beach residents and visitors alike are in for a treat once again as dozens of local restaurants and burger-centric businesses will offer unique over-the-top Burgers and value-priced Burger Offers when the 2nd annual Long Beach Burger Week returns August 7-14, 2022. Featured Burgers are value-priced at $5, $10, $15 and $20, plus Burger/Cocktail combos at $25. There are no tickets or passes required. Burger lovers are invited to dine-in, take-out or have featured delivered from their favorite restaurants, or order from the websites of various pop-ups food truck to visit. Participating restaurants, food businesses and offers can be found at Long Beach Burger Week site.” The Kroft’s Stephen Le and Remix Kitchen Bar’s Chef Ross Pangilinan join us with all the juicy details on their respective Long Beach Burger Week specials.

Our own Chef Andrew Gruel the Founder of Big Parm (New Jersey-style pizza), Two Birds and the soon to launch, full-service Calico Fish House (in Huntington Beach) provides another timely and informative “Ask the Chef” segment where Chef Andrew responds to listeners thoughtful inquiries. We all know salmon is healthy and should be part of our regular diet. It also can be kind of boring. As our resident seafood authority we have Chef Andrew to the rescue. Chef Andrew shares his thoughts on adding some excitement to that traditional salmon dish. Also some advice for jazzing up Salmon Burgers.

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

Play

Show 485, July 30, 2022: Restaurateur Stephen Le, The Kroft, Long Beach. Preview of Long Beach Burger Week

Stephen Le

“Long Beach residents and visitors alike are in for a treat once again as dozens of local restaurants and burger-centric businesses will offer unique over-the-top Burgers and value-priced Burger Offers when the 2nd annual Long Beach Burger Week returns August 7-14, 2022. Featured Burgers are value-priced at $5, $10, $15 and $20, plus Burger/Cocktail combos at $25.”

“Long Beach Burger Week is even taking “dog friendly” one step further by encouraging restaurants with patios to offer a special Burger Week Menu just for dogs for $5 each.”

“Organized by local 501(c)3 non-profit Long Beach Food & Beverage, executive director Terri Henry, who has been organizing culinary events Long Beach for almost a decade, felt that in addition to encouraging local and surrounding “foodies” to enjoy what the expanding Long Beach culinary community has to offer, events like Burger Week support the local economy and put “butts in seats” of our valued restaurants. “We may be past the pandemic stage of COVID, but restaurants are still struggling and the 2nd annual city-wide Long Beach Burger Week will help increase guest counts and sales in August,” stated Henry. “And hey, it’s summertime and who doesn’t love a good burger?”.”

“There are no tickets or passes required. Burger lovers are invited to dine-in, take-out or have featured delivered from their favorite restaurants, or order from the websites of various pop-ups food truck to visit. Participating restaurants, food businesses and offers can be found at the Long Beach Burger Week site.

The Kroft in The Hangar LBX is a participating restaurant in Long Beach Burger Week. Their special is an ample Chili Cheeseburger for $15. It’s a double Chili Cheeseburger with grilled onions and secret sauce on a brioche bun with fries and a soft drink. Co-Founder Stephen Le joins us with all the juicy details.

Play

July 30: The Gas Company Energy Resource Center, Adam Bell in Maui, Mes Amis with Lincoln Carson, Long Beach Burger Week with the Kroft and ReMix Kitchen Bar

Podcasts

Segment One: Show Preview with Executive Producer & Co-Host Andy Harris
Segment Two: The Gas Co’s Energy Resource Center in Downey Reopens
Segment Three: Maui Culinary & Beverage Highlights with “SoCal Restaurant Show’s” Adam Bell
Segment Four: Executive Chef Lincoln Carson, Mes Amis, Hollywood, CA Part One
Segment Five: Executive Chef Lincoln Carson, Mes Amis, Hollywood, CA Part Two
Segment Six: Restaurateur Stephen Le, The Kroft, Long Beach. Preview of Long Beach Burger Week
Segment Seven: Chef & Restaurateur Ross Pangilinan, ReMix Kitchen Bar, Long Beach. Preview of Long Beach Burger Week
Segment Eight: “Ask the Chef” with Co-Host Chef Andrew Gruel of Calico Fish House

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

The Gas Co’s Energy Resource Center in Downey had reopened. Chef and restaurateurs are welcome to view and try a myriad of state-of-the-art and energy efficient restaurant kitchen equipment on display there. Rebates are available for qualified energy efficient natural gas equipment. There are also a host of informative, in-person seminars on the schedule. The Gas Co’s Gina Christian and Carmen Oliver are our guests providing all the key details.

Our bargain-loving, Social Media and Website authority, Adam Bell, was fortunate enough to spend a few glorious days in Maui in late April and early May. Maui is an ever-popular destination for Californians. Adam was based in Kihei which is near Wailea. Adam previously shared some informative trip highlights including the roundtrip experience on Hawaiian Airlines, the condo option to a hotel and a standout Dinner and Breakfast. For Adam’s concluding installment it’s the

best in Hawaiian coffee and local craft beer (actually brewed in Hawaii.) Also, an overview of food truck parks featuring delicious Island bites prepared with a side of heart.

“Mes Amis, a new generation French-inspired brasserie from celebrated chef Lincoln Carson (Coast Range and Vaquero Bar, Solvang) and Ten Five Hospitality is now open at Thompson Hotel – A Hyatt Hotel in Hollywood’s Vinyl District, an emerging culinary destination. The restaurant draws inspiration from the golden era of Hollywood and is evocative of the neighborhood spirit of bustling cafes, bistros, and brasseries from Paris to Lyon. Decidedly approachable in its ethos, Carson and Ten Five created Mes Amis out of a desire to offer guests an effortlessly chic yet relaxed neighborhood atmosphere, where close friends and family can gather to enjoy great cooking, cocktails, and wine for any occasion or no occasion at all.” Executive Chef Lincoln Carson is our guest.

“Long Beach residents and visitors alike are in for a treat once again as dozens of local restaurants and burger-centric businesses will offer unique over-the-top Burgers and value-priced Burger Offers when the 2nd annual Long Beach Burger Week returns August 7-14, 2022.

Featured Burgers are value-priced at $5, $10, $15 and $20, plus Burger/Cocktail combos at $25. There are no tickets or passes required. Burger lovers are invited to dine-in, take-out or have featured delivered from their favorite restaurants, or order from the websites of various pop-ups food truck to visit. Participating restaurants, food businesses and offers can be found at the Burger Week site.” The Kroft’s Stephen Le and Remix Kitchen Bar’s Chef Ross Pangilinan join us with all the juicy details on their respective Long Beach Burger Week specials.

Our own Chef Andrew Gruel the Founder of Big Parm (New Jersey-style pizza), Two Birds and the soon to launch, full-service Calico Fish House (in Huntington Beach) provides another timely and informative “Ask the Chef” segment where Chef Andrew responds to listeners thoughtful inquiries. We all know salmon is healthy and should be part of our regular diet. It also can be kind of boring. As our resident seafood authority we have Chef Andrew to the rescue. Chef Andrew shares his thoughts on adding some excitement to that traditional salmon dish. Also some advice for jazzing up Salmon Burgers.

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

Carmen Oliver of the Gas Company

The Gas Co’s Energy Resource Center in Downey had reopened. Chef and restaurateurs are welcome to view and try a myriad of state-of-the-art and energy efficient restaurant kitchen equipment on display there. Rebates are available for qualified energy efficient natural gas equipment. There are also a host of informative, in-person seminars on the schedule.

The Gas Co’s Gina Christian and Carmen Oliver are our guests providing all the details.

Adam Bell of dataTV

Our bargain-loving, Social Media and Website authority, Adam Bell, was fortunate enough to spend a few glorious days in Maui in late April and early May. Maui is an ever-popular destination for Californians. Adam was based in Kihei which is near Wailea. Adam previously shared some informative trip highlights including the roundtrip experience on Hawaiian Airlines, the condo option to a hotel and a standout Dinner and Breakfast. For Adam’s concluding installment it’s the best in Hawaiian coffee and local craft beer (actually brewed in Hawaii.) Also, an overview of food truck parks featuring delicious Island bites prepared with a side of Aloha.

Lincoln Carson of Mes Amis

Mes Amis, a new generation French-inspired brasserie from celebrated chef Lincoln Carson (Coast Range and Vaquero Bar, Solvang) and Ten Five Hospitality is now open at Thompson Hotel – A Hyatt Hotel in Hollywood’s Vinyl District, an emerging culinary destination. The restaurant draws inspiration from the golden era of Hollywood and is evocative of the neighborhood spirit of bustling cafes, bistros, and brasseries from Paris to Lyon. Decidedly approachable in its ethos, Carson and Ten Five created Mes Amis out of a desire to offer guests an effortlessly chic yet relaxed neighborhood atmosphere, where close friends and family can gather to enjoy great cooking, cocktails, and wine for any occasion or no occasion at all.” Executive Chef Lincoln Carson takes a break from the kitchen and is our guest.

“Rooted in French style and technique and brought to life through local ingredients and purveyors from around the world, Carson’s broad menu is an invitation for any occasion. Carson’s contemporary take on classic brasserie fare encourages guests to convene for a casual weeknight bite, while large format entrees inspire group gatherings. Pristine offerings from an expansive raw bar include East and West Coast Oysters and Maine Scallop Crudo, with plates such as Chicory Salad with fourme d’ambert, citrus, walnut, and Steak Tartare with “everything lavash” showcasing California interpretations of traditional French dishes.”

“Entrees include Steak Frites, French Onion Burger with raclette and caramelized onions, Smoked Liberty Duck, and Niman Ranch Country Pork Chop with crispy brussels sprouts. Large format presentations such as 45-Day Dry Aged Prime Ribeye with potato-onion rolls and Whole Roasted Pasture Chicken further nod to everyday French favorites. Carson’s pastry expertise is revealed in whimsical renditions of classic French desserts including Chocolate Soufflé with chartreuse verte; Pavlova with rose geranium and Harry’s Berries strawberries; and Gateaux St. Honoré with pecan mousseline, puff pastry and caramel.”

“Designed to complement Carson’s menu, the beverage program features a comprehensive wine list of predominantly French and Californian producers, along with thoughtfully selected wines by the glass. Cocktail offerings named in honor of Mes Amis’ photography collection of Old Hollywood scenes and icons include the Safari Party with London dry gin, Lillet Blanc, Gran Classico Bitter, bubbles, lemon and thyme, as well as Happy Birthday No. 35 with rye whiskey, Dubonnet Rouge, herbs de Provence and bitters. An extensive range of classic and eclectic champagne offerings lends further levity to the Mes Amis experience with nightly selections presented tableside on a roving champagne cart.”

“Mes Amis is open for dinner service with plans to debut brunch in the months ahead. The restaurant is open Tuesdays through Saturdays from 6:00 p.m. to 10:00 p.m. with reservations available 7 days in advance on Resy.”

Stephen Le

“Long Beach residents and visitors alike are in for a treat once again as dozens of local restaurants and burger-centric businesses will offer unique over-the-top Burgers and value-priced Burger Offers when the 2nd annual Long Beach Burger Week returns August 7-14, 2022. Featured Burgers are value-priced at $5, $10, $15 and $20, plus Burger/Cocktail combos at $25.”

“Long Beach Burger Week is even taking “dog friendly” one step further by encouraging restaurants with patios to offer a special Burger Week Menu just for dogs for $5 each.”

“Organized by local 501(c)3 non-profit Long Beach Food & Beverage, executive director Terri Henry, who has been organizing culinary events Long Beach for almost a decade, felt that in addition to encouraging local and surrounding “foodies” to enjoy what the expanding Long Beach culinary community has to offer, events like Burger Week support the local economy and put “butts in seats” of our valued restaurants. “We may be past the pandemic stage of COVID, but restaurants are still struggling and the 2nd annual city-wide Long Beach Burger Week will help increase guest counts and sales in August,” stated Henry. “And hey, it’s summertime and who doesn’t love a good burger?”.”

“There are no tickets or passes required. Burger lovers are invited to dine-in, take-out or have featured delivered from their favorite restaurants, or order from the websites of various pop-ups food truck to visit. Participating restaurants, food businesses and offers can be found at the Long Beach Burger Week site.

The Kroft in The Hangar LBX is a participating restaurant in Long Beach Burger Week. Their special is an ample Chili Cheeseburger for $15. It’s a double Chili Cheeseburger with grilled onions and secret sauce on a brioche bun with fries and a soft drink. Co-Founder Stephen Le joins us with all the juicy details.

Ross Pangilinan of Mix Mix Kitchen Bar

Then Remix Kitchen Bar at LBX is also a participating restaurant in Long Beach Burger Week. Their special is the Remix Burger for $20. It layered on a house-made Brioche Bun with Thyme Garlic Aioli, American Cheese, Arugula, Tomato, Shallot Jam, Bacon and served with Fries. Founder & Executive Chef Ross Pangilinan (Terrace by Mix Mix at South Coast Plaza) joins us with spatula in hand.

Chef Andrew Gruel of Big Parm and the Calico Fish House

Our own Chef Andrew Gruel the Founder of Big Parm (New Jersey-style pizza), Two Birds and the soon to launch, full-service Calico Fish House (in Huntington Beach) provides another timely and informative Ask the Chef segment where Chef Andrew responds to listeners thoughtful inquiries.

We all know salmon is healthy and, ideally, should be part of our regular diet. It also can be kind of boring. As our resident seafood authority we have Chef Andrew to the culinary rescue. Chef Andrew shares his thoughts on easily adding some excitement to that traditional salmon dish. Also some advice for jazzing up Salmon Burgers.

Podcasts

Segment One: Show Preview with Executive Producer & Co-Host Andy Harris
Segment Two: The Gas Co’s Energy Resource Center in Downey Reopens
Segment Three: Maui Culinary & Beverage Highlights with “SoCal Restaurant Show’s” Adam Bell
Segment Four: Executive Chef Lincoln Carson, Mes Amis, Hollywood, CA Part One
Segment Five: Executive Chef Lincoln Carson, Mes Amis, Hollywood, CA Part Two
Segment Six: Restaurateur Stephen Le, The Kroft, Long Beach. Preview of Long Beach Burger Week
Segment Seven: Chef & Restaurateur Ross Pangilinan, ReMix Kitchen Bar, Long Beach. Preview of Long Beach Burger Week
Segment Eight: “Ask the Chef” with Co-Host Chef Andrew Gruel of Calico Fish House

Show 144, October 31, 2015: National Sandwich Day – The Kroft’s Creation

Stephen LeIt’s National Sandwich Day on Tuesday, November 3rd. We’re honoring the beloved “portable meal” created by the 18th century English noble, John Montagu.

The Kroft, with popular locations at the Anaheim Packing House and, now, Tustin Union Market, has created The Leftover Sandwich to mark the occasion. It’s the full Thanksgiving feast served on an artisan ciabatta roll with everything created from scratch. Even the turkey thyme gravy is house-made. It’s more than a mouthful and layers of deliciousness…

The treat is that The Leftover Sandwich will be available through the end of 2015!

We’ll hear all about it from The Kroft’s energetic co-founder, Stephen Le.

The Kroft is known for introducing (and popularizing) Poutine to the OC. For the upcoming “Best of the OC” for OC Weekly, The Kroft has been nominated for “Best Sandwich” and “Best New Restaurant.”

Play

October 31: Andrew Gruel, Jeffrey Boullt, Sue Montgomery, Nyesha Arrington, Pechanga Resort & Casino, The Kroft, Wine Exchange

Podcasts

Segment One: Show Preview with Executive Producer & Co-Host Andy Harris and Guest Co-Host Chef Andrew Gruel of Slapfish
Segment Two: Executive Chef Jeffrey Boullt, SOCIAL Costa Mesa
Segment Three: Susan Montgomery, Food, Wine & Travel Journalist
Segment Four: Executive Chef Nyesha Arrington, Leona, Venice Beach
Segment Five: Dennis Green, Director of Beverage, Pechanga Resort & Casino, Temecula
Segment Six: National Sandwich Day – The Kroft’s Creation
Segment Seven: Kyle Meyer, Co-Proprietor, The Wine Exchange
Segment Eight: Co-Host Chef Andrew Gruel, Slapfish

Executive Chef Andrew Gruel of the rapidly growing Slapfish empire with restaurants in Huntington Beach, Laguna Beach, Newport Beach, LAX, and now, Irvine at UCI, is back as today’s special Guest Host.

Next tantalizing preview of Saturday’s high-energy and appropriately loaded show and not, with apologies, for dieters. In the Halloween spirit only the very best treats this morning! If we’re doing it right we will always leave you hungry and thirsty. In our case that’s probably a good thing…

SOCIAL Costa Mesa just celebrated their Year Anniversary and a lot of credit for their success can be attributed to personable Executive Chef Jeffrey Boullt. He’s out there cooking memorable tastes at a lot of high profile special events. We’ll meet him and perhaps pick up a few tips for success.

Food, wine and travel writer Sue Montgomery (also a Director and the Treasurer of IFWTWA) was just in the Valle de Guadalupe in Northern Baja on a VIP food and wine tour led and orchestrated by San Diego’s Wine Vault & Bistro. Sue joins us to profile her hugely recommendable 3-day adventure.

Venice, CA. – based Chef Nyesha Arrington is no stranger to the show. We’ve charted with her in the past when she was at The Wilshire and, more recently, about her pop-ups. She is now creating the menu at the new LEONA restaurant in Venice. Chef Nyesha is with us to provide all the tasty morsels.

How about easy to prepare cocktails that are sure to impress for your Halloween celebrations ? Dennis Green, Director of Beverage at Pechanga Resort & Casino in Temecula scares up a few inspired creations for us.

It’s National Sandwich Day on Tuesday, November 3rd. We’re honoring the beloved “portable meal” created by the 18th century English noble, John Montagu. The Kroft, with locations at the Anaheim Packing House and Tustin Union Market, has created The Leftover Sandwich to mark the occasion. It’s more than a mouthful…We’ll hear all about it.

Wine pricing in restaurants whether it be by the glass or bottle can be a bit of a mystery. Where is the value…? Our delightfully opinionated wine authority, Kyle Meyer of Wine Exchange, has some definite thoughts on the matter. We’ll pull the cork on this with Kyle.…

Our regular Guest Host, Chef Andrew Gruel of Slapfish, has some musings for us. He’s our resident seafood authority. We’re going to be talking about encouraging the revival of the California White Seabass and what’s being done locally to assist nature. It’s a popular sports fish for local anglers.

All of this and lots more absolutely incredible deliciousness on Saturday’s show!

Jeffrrey BoulltSOCIAL Costa Mesa just celebrated their Year Anniversary and a lot of credit for their success can be attributed to their personable Executive Chef Jeffrey Boullt. He’s out there cooking memorable tastes at a lot of high profile special events.

SOCIAL is a new-American restaurant offering chef and ingredient-focused dinner, brunch, late night bites and craft cocktails.

For 2015 SOCIAL Costa Mesa is the recipient of The Golden Foodie Awards for Best New Restaurant and Best California Cuisine.

Chef Jeffrey has had quite a culinary career for someone who is all of 35. After working in New Orleans (Commander’s Palace) and throughout Southern California (Playground,) he is merging the two regional cuisine styles and bringing them to life through his playful and thoughtful menu at SOCIAL Costa Mesa.

On YouTube you can find Cathy Thomas’ (Cathy Thomas Cooks!) instructional video of Chef Jeffrey preparing Vibrant Roasted Vegetables with French Goat Cheese and Italian-style Salsa Verde.

We’ll meet Chef Jeffrey and perhaps pick up a few tips for success.

Susan MontgomeryFood, wine and travel writer Sue Montgomery (also a Director and the Treasurer of the International Food Wine & Travel Writers Association) was just in the Valle de Guadalupe in Northern Baja on a VIP food and wine tour led and orchestrated by San Diego’s Wine Vault & Bistro. WV & B’s Chris Gluck was the attentive host and tour guide.

She started with a reception at Wine Vault & Bistro with free-flowing Bloody Mediterraneans and Mexican Coffees before boarding the luxury motor coach to Mexico.

Their base in the Ensenada area for 2-nights was Hotel Coral y Marina with every guest having an ocean view.

Meals included a spectacular 4-course dinner under-the-stars at Chef Drew Deckman’s Deckman’s en El Mogor.

Sue joins us to profile her hugely recommendable 3-day adventure.

Nyesha Arrington of LeonaVenice, CA. – based Chef Nyesha Arrington is no stranger to the show. You know her from Bravo’s “Top Chef” and Esquire Channel’s “Knife Fight.”

We’ve chatted with her in the past when she was at The Wilshire and, more recently, about her pop-ups. She is now creating the menu at the new LEONA restaurant in Venice.

At LEONA, Chef Nyesha is serving seasonally driven, ethically harvested and globally inspired Progressive Californian cuisine inspired by the mosaic of the Golden State.

“We want you to feel like you were hugged from the inside,” explains Arrington. “Our food is consciously prepared. For instance we may use ingredients with health benefits, like turmeric or ginger, but we’re not afraid to use butter, cream and other classic culinary styles when it is appropriate. We’re mindful of modern dietary preferences and create thoughtful dishes accordingly. We also strive to be progressive in creating sustainable sourcing and kitchen practices with little to no food waste.”

Chef Nyesha is with us to provide all the tasty morsels.

Jack O Lantern Cocktail at Pechanga Casino and Resort in TemeculaHow about easy to prepare cocktails that are sure to impress for your Halloween celebrations? Dennis Green, Director of Beverage at Pechanga Resort & Casino in Temecula, scares up a few creations for us.

With more than 20 years of on-the-job experience leading some of the West Coast’s most notable hotel and casinos’ beverage programs, Dennis Green knows the main ingredient in any cocktail is customer satisfaction.

Throughout his bartending tenure creating cocktail and libation menus, Dennis has developed scores of appealing specialty drinks – many ahead of trends like hand-crafted cocktails, and many just for Halloween. Jack O’ Lantern Cocktails, Candy corn martinis, Dragon blood punches, Zombie, a lime-green colored Witches’ Brew, and the list keeps on going.

Green notes all of these spooky-themed sippers are very easy to make for your Halloween parties, or at friends’ homes.

Stephen LeIt’s National Sandwich Day on Tuesday, November 3rd. We’re honoring the beloved “portable meal” created by the 18th century English noble, John Montagu.

The Kroft, with popular locations at the Anaheim Packing House and, now, Tustin Union Market, has created The Leftover Sandwich to mark the occasion. It’s the full Thanksgiving feast layered between the halves of an artisan sandwich roll. It’s more than a mouthful…

We’ll hear all about it from The Kroft’s energetic co-founder, Stephen Le.

The Kroft is known for introducing (and popularizing) Poutine to the OC. For the upcoming “Best of the OC” for OC Weekly, The Kroft has been nominated for “Best Sandwich” and “Best New Restaurant.”

Kyle Meyer of Wine ExchangeWine pricing in restaurants whether it be by the glass or bottle can be a bit of a mystery with respect to value. Shouldn’t restaurants be encouraging their guests to order a glass of wine as a prelude to their meal?

Our delightfully opinionated wine authority, Kyle Meyer of Wine Exchange, has some definite thoughts on the matter. If the value isn’t there in restaurant wine then Kyle’s concern is about potentially losing touch with the new wave of young wine drinkers. We’ll pull the cork on this discussion with Kyle.…

Andrew GruelOur regular Guest Host, Chef Andrew Gruel of Slapfish, has some musings for us. He’s our resident seafood authority.

We’re going to be talking about encouraging the revival of the California White Seabass and what’s being done locally to assist nature. It’s a popular sports fish for local anglers.

This effort with California White Seabass is all part of the State of California’s Ocean Resources Enhancement and Hatchery Program.

Podcasts

Segment One: Show Preview with Executive Producer & Co-Host Andy Harris and Guest Co-Host Chef Andrew Gruel of Slapfish
Segment Two: Executive Chef Jeffrey Boullt, SOCIAL Costa Mesa
Segment Three: Susan Montgomery, Food, Wine & Travel Journalist
Segment Four: Executive Chef Nyesha Arrington, Leona, Venice Beach
Segment Five: Dennis Green, Director of Beverage, Pechanga Resort & Casino, Temecula
Segment Six: National Sandwich Day – The Kroft’s Creation
Segment Seven: Kyle Meyer, Co-Proprietor, The Wine Exchange
Segment Eight: Co-Host Chef Andrew Gruel, Slapfish