Show 425, May 15, 2021: Show Preview with Executive Producer & Co-Host Andy Harris

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

Boozehounds, is a newly debuted pet-friendly dining, cafe and bar concept in Palm Springs. The 3,812-square-foot restaurant with an additional 1,168-square-foot glass atrium and 2,020-square-foot outdoor lounge is located on bustling N. Palm Canyon Drive. Boozehounds features a vibrant design and a welcoming atmosphere with a unique food and beverage menu, including options for dogs. It is poised to quickly become part of Palm Springs’ burgeoning culinary scene.

“Palm Springs has the best of both worlds when it comes to patrons. There’s a large close-knit local community as well as a massive seasonal and weekend visitor population. We intend to make Boozehounds comfortable for both groups, with a focus on conviviality for all to mingle over a coffee, meal or cocktail,” says co-owner Jimmy McGill.”” Partners Jimmy McGill and Bryan Rogers join us.

Lulu California Bistro (founded in 2011 and celebrating its 10th Anniversary this August) offers daily dining in the heavily foot-trafficed area of downtown Palm Springs (on S. Palm Canyon Dr.) with a savory all day “favorites” menu, 3-course feast, Weekend Brunch and expanded patio seating.” “There is always a party at Lulu, and the party has returned with the official re-opening of restaurants in Palm Springs. Lulu offering daily dining from an appealing all day “favorites” menu on its expanded patio, in the bar area and in main dining rooms with socially-distanced tables.” Proprietor & Founder Jerry Keller joins us with the details of what’s on the Lulu menu.

Chef Wing Lam of Wahoo’s Fish Taco is collaborating with Three Sticks Wines on two, back- to -back tasting events in Long Beach and Newport Beach under the name of Rose on the Road. Three Sticks will be pouring a celebratory selection of their latest wines (including the newly released 2020 Castenada Sonoma Coast Rose) at the Wahoo’s Fish Taco locations in Long Beach (May 20th from 5 to 7:00 p.m.) and Newport Beach (May 21st from 3 to 5:00 p.m. & 5:00 p.m. to 7:00 p.m.) as founder and chef, Wing Lam, cooks up his famous grilled fish tacos with spicy oven-roasted salsa on the patio. Tickets are limited. Wing Lam is our guest spatula in hand.

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 continually updating us on the real impact of the Covid-19 crisis in the hospitality field and what we, as diners, can do to support the very survival of restaurants during the initial, highly fluid stages of the hoped-for recovery which remains a genuine concern. Restaurants in Southern California are finally again allowed to operate for outside/patio dining and inside dining at reduced capacities with all the requisite COVID 19 safety precautions. Moving on to the current crisis in the hospitality industry we also ask Chef Andrew about the difficulty restaurants are currently experiencing in restaffing – both in the front and back of the house.

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

Play

Show 425, May 15, 2021: Chef Wing Lam of Wahoo’s Fish Taco Part One

Chef Wing Lam of Wahoo’s Fish Taco is collaborating with Three Sticks Wines on two, back-to-back tasting events in Long Beach and Newport Beach under the name of Rose on the Road.

Three Sticks will be pouring a celebratory selection of their latest wines (including the newly released 2020 Castenada Sonoma Coast Rose) at the Wahoo’s Fish Taco locations in Long Beach (May 20th from 5 to 7:00 p.m.) and Newport Beach (May 21stfrom 3 to 5:00 p.m.) as founder and chef, Wing Lam, cooks up his famous grilled fish tacos with spicy oven-roasted salsa on the patio. Tickets are limited.

Chef Wing Lam co-founded Wahoo’s Fish Taco in 1988 (with his two brothers) and the enterprise has grown to over 60 locations throughout California. A fresh and tasty fusion of Brazilian, Asian, and Mexican fare, Wahoo’s is best known for their signature fish tacos that pair perfectly with the newly released 2020 Castenada Rose.

Chef Wing graciously shares his recipe for Fish Tacos with Oven-Roasted Salsa.

Wing Lam is our guest spatula in hand.

Play

Show 425, May 15, 2021: Chef Wing Lam of Wahoo’s Fish Taco Part Two

Chef Wing Lam of Wahoo’s Fish Taco is collaborating with Three Sticks Wines on two, back-to-back tasting events in Long Beach and Newport Beach under the name of Rose on the Road.

Three Sticks will be pouring a celebratory selection of their latest wines (including the newly released 2020 Castenada Sonoma Coast Rose) at the Wahoo’s Fish Taco locations in Long Beach (May 20th from 5 to 7:00 p.m.) and Newport Beach (May 21stfrom 3 to 5:00 p.m.) as founder and chef, Wing Lam, cooks up his famous grilled fish tacos with spicy oven-roasted salsa on the patio. Tickets are limited.

Chef Wing Lam co-founded Wahoo’s Fish Taco in 1988 (with his two brothers) and the enterprise has grown to over 60 locations throughout California. A fresh and tasty fusion of Brazilian, Asian, and Mexican fare, Wahoo’s is best known for their signature fish tacos that pair perfectly with the newly released 2020 Castenada Rose.

Chef Wing graciously shares his recipe for Fish Tacos with Oven-Roasted Salsa.

Play

May 15: Boozehounds, Lulu California Bistro, Wahoo’s Fish Taco

Podcasts

Segment One: Show Preview with Executive Producer & Co-Host Andy Harris
Segment Two: Boozehounds Palm Springs with Co-Proprietors Jimmy McGill and Bryan Rogers Part One
Segment Three: Boozehounds Palm Springs with Co-Proprietors Jimmy McGill and Bryan Rogers Part Two
Segment Four: Restaurateur Jerry Keller, Lulu California Bistro, Palm Springs Part One
Segment Five: Restaurateur Jerry Keller, Lulu California Bistro, Palm Springs Part Two
Segment Six: Chef Wing Lam of Wahoo’s Fish Taco Part One
Segment Seven: Chef Wing Lam of Wahoo’s Fish Taco 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.

“Boozehounds, is a newly debuted pet-friendly dining, cafe and bar concept in Palm Springs. The 3,812-square-foot restaurant with an additional 1,168-square-foot glass atrium and 2,020-square-foot outdoor lounge is located on bustling N Palm Canyon Drive. Boozehounds features a vibrant design and a welcoming atmosphere with a unique food and beverage menu, including options for dogs. It is poised to quickly become part of Palm Springs’ burgeoning culinary scene.

“Palm Springs has the best of both worlds when it comes to patrons. There’s a large close-knit local community as well as a massive seasonal and weekend visitor population. We intend to make Boozehounds comfortable for both groups, with a focus on conviviality for all to mingle over a coffee, meal or cocktail,” says co-owner Jimmy McGill.”” Partners Jimmy McGill and Bryan Rogers join us.

“Lulu California Bistro (founded in 2011) offers daily dining in the heavily foot-trafficed area of downtown Palm Springs (on S. Palm Canyon Dr.) with a savory all day “favorites” menu, 3-course feast, Weekend Brunch and expanded patio seating.” “There is always a party at Lulu, and the party has returned with the official re-opening of restaurants in Palm Springs. Lulu offering daily dining from a delicious all day “favorites” menu on its expanded patio, in the bar area and in main dining rooms with socially-distanced tables.” Proprietor & Founder Jerry Keller joins us with the details of what’s on the Lulu menu.

Chef Wing Lam of Wahoo’s Fish Taco is collaborating with Three Sticks Wines on two, back- to -back tasting events in Long Beach and Newport Beach under the name of Rose on the Road. Three Sticks will be pouring a celebratory selection of their latest wines (including the newly released 2020 Castenada Sonoma Coast Rose) at the Wahoo’s Fish Taco locations in Long Beach (May 20th from 5 to 7:00 p.m.) and Newport Beach (May 21st from 3 to 5:00 p.m.) as founder and chef, Wing Lam, cooks up his famous grilled fish tacos with spicy oven-roasted salsa on the patio. Tickets are limited. Wing Lam is our guest spatula in hand.

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 continually updating us on the real impact of the Covid-19 crisis in the hospitality field and what we, as diners, can do to support the very survival of restaurants during the initial, highly fluid stages of the hoped-for recovery which remains a genuine concern. Restaurants in Southern California are finally again allowed to operate for outside/patio dining and inside dining at reduced capacities with all the requisite COVID 19 safety precautions. Moving on to the current crisis in the hospitality industry we’ll also ask Chef Andrew about the difficulty restaurants are currently experiencing in restaffing – both in the front and back of the house.

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

Bryan Rogers and Jerry McGill of Boozehounds in Palm Springs

Boozehounds, is a newly debuted pet-friendly dining, cafe and bar concept in Palm Springs. The 3,812-square-foot restaurant with an additional 1,168-square-foot glass atrium and 2,020-square-foot outdoor lounge is located on bustling N Palm Canyon Drive. Boozehounds features a vibrant design and a welcoming atmosphere with a unique food and beverage menu, including options for dogs. It is poised to quickly become part of Palm Springs’ burgeoning culinary scene.”

“Palm Springs has the best of both worlds when it comes to patrons. There’s a large close-knit local community as well as a massive seasonal and weekend visitor population. We intend to make Boozehounds comfortable for both groups, with a focus on conviviality for all to mingle over a coffee, meal or cocktail,” says co-owner Jimmy McGill.”

“This is a deeply personal project for him and co-owners Bryan Rogers and Steve Piacenza. The concept pays homage to their past and present pets with the logo design inspired by Jimmy and Steve’s beloved dog, Striker. Striker was rescued from the Pasadena Humane Society in 1999 and for 18 years he was more than a four-legged best friend — he was a brother. His memory lives on in Boozehounds.”

“Boozehounds serves globally-inspired, locally influenced dishes including classics with a twist and daily fresh fish selections, with gluten-free and vegan options. Signature dishes include Miso Chilean Fish and Chips, 48 hour miso-marinated Chilean sea bass, beer batter fried, served with root vegetable chips; Sweet “Spot Prawn” Shrimp Ceviche, red Aguachile, Fresno chili, red onions, avocado, and cilantro served with fried shrimp heads; Adobo Chicken, simmered chicken thighs, steamed rice, topped with adobo broth, and side of spiced coconut vinegar; and Slow Roasted Baby Carrots with Almond Milk Sauce, Crispy Farro and Furikake.”

“The city of Palm Springs has a large dog owner community and we want to contribute to that beloved community and create a space for them. Boozehounds is a coffee, co-working, and lunch spot by day and the place to be for happy hour; and when happy hour turns into happy hours you can grab snacks or dinner as well. Coffee Service starts at 8am – 3pm, Happy Hour 3pm-5pm, Dinner 5pm – 10pm (Sun-Thurs) 11pm (Fri & Sat). We are currently not serving lunch or brunch, but will be in the near future.”

Proprietors Jimmy McGill and Bryan Rogers are with us, premium dog treats in hand.

Jerry Keller of Lulu California Bistro

Lulu California Bistro (founded in 2011) offers daily dining in the heavily foot-trafficed downtown Palm Springs area (on S. Palm Canyon Dr.) with a savory all day “favorites” menu, 3-course feast, Weekend Brunch and expanded patio seating.”

“There’s always a party at Lulu, and the party has returned with the official re-opening of restaurants in Palm Springs. Lulu offering daily dining from a delicious all day “favorites” menu on its expanded patio, in the bar area and in main dining rooms with socially-distanced tables.”

“Lulu California Bistro combines talent, expertise and a passion for great food to produce a captivating California Bistro dining experience. The menu options are many, varied and value-priced, and the quality is always high. The generous portions are prepared with the freshest ingredients available and a dash of innovation from their award-winning chefs.

“Lulu California Bistro first opened its doors on August 22, 2011 and has served their delicious California cuisine to over two and one-half million guests since the opening. Owner Jerry Keller (in concert with his wife, Barbara) have made very careful choices in creating “Palm Springs hippest restaurant”. From the design of the decor to the meticulous choice of incredible dishes on the menu, everything is designed to give Lulu’s guests the experience of gracious dining in the “hot spot” in the Coachella Valley.”

Proprietor/Founder Jerry Keller joins us with the details of what’s on the ample Lulu menu.

Wing Lam preparing Oven Roasted Salsa from his blender

Chef Wing Lam of Wahoo’s Fish Taco is collaborating with Three Sticks Wines on two, back-to-back tasting events in Long Beach and Newport Beach under the name of Rose on the Road.

Three Sticks will be pouring a celebratory selection of their latest wines (including the newly released 2020 Castenada Sonoma Coast Rose) at the Wahoo’s Fish Taco locations in Long Beach (May 20th from 5 to 7:00 p.m.) and Newport Beach (May 21stfrom 3 to 5:00 p.m.) as founder and chef, Wing Lam, cooks up his famous grilled fish tacos with spicy oven-roasted salsa on the patio. Tickets are limited.

Chef Wing Lam co-founded Wahoo’s Fish Taco in 1988 (with his two brothers) and the enterprise has grown to over 60 locations throughout California. A fresh and tasty fusion of Brazilian, Asian, and Mexican fare, Wahoo’s is best known for their signature fish tacos that pair perfectly with the newly released 2020 Castenada Rose.

Wing Lam is our guest spatula in hand.

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. Chef Andrew is continually updating us on the real impact of the Covid-19 crisis in the hospitality field and what we, as diners, can do to support the very survival of restaurants during the initial, highly fluid stages of the hoped-for recovery which remains a genuine concern. Restaurants in Southern California are finally again allowed to operate for outside/patio dining and inside dining at reduced capacities with all the requisite COVID 19 safety precautions.

Moving on to the current crisis in the hospitality industry we’ll ask Chef Andrew about the difficulty restaurants are currently experiencing in restaffing – both in the front and back of the house. It’s tough to even get applicants…What does the future hold if this unfortunate trend continues? Is more automation (and less service) possibly on the horizon?

Remember the juicy and delicious Community Burger (more than a mouthful) is available at all Southern California locations of Slapfish. The worthy burger is free with any donation to 86 Restaurant Struggle.” 100 per cent of that money goes to benefit struggling restaurant workers.

Podcasts

Segment One: Show Preview with Executive Producer & Co-Host Andy Harris
Segment Two: Boozehounds Palm Springs with Co-Proprietors Jimmy McGill and Bryan Rogers Part One
Segment Three: Boozehounds Palm Springs with Co-Proprietors Jimmy McGill and Bryan Rogers Part Two
Segment Four: Restaurateur Jerry Keller, Lulu California Bistro, Palm Springs Part One
Segment Five: Restaurateur Jerry Keller, Lulu California Bistro, Palm Springs Part Two
Segment Six: Chef Wing Lam of Wahoo’s Fish Taco Part One
Segment Seven: Chef Wing Lam of Wahoo’s Fish Taco Part Two
Segment Eight: Co-Host Chef Andrew Gruel of the Slapfish Restaurant Group with “Ask the Chef”