Show 548, October 21, 2023: Show Preview with Executive Producer & Co-Host Andy Harris

ADYA Executive Chef & Partner Shachi Mehra and Gracias Madre Executive Chef Diana Briscoe present a plant-based culinary journey from Mumbai to Mexico on Wednesday, November 1 from 6 to 8 p.m. at Gracias Madre Newport Beach. The four-course collaborative dinner on Dia de Los Muertos will showcase each chef’s individual style, as well as the magic that happens when the bold, authentic flavors of Indian and Mexican cuisine collide.” Chefs Shachi and Diana join us to tempt us with all the menu specifics.

When I venture into a new city I always investigate and research the very best food tour operators. It’s a great way to experience (and get to know) with insider’s the culinary culture of an area you’re not familiar with. You’re eating like a true local. Enter Carlsbad Food Tours in Carlsbad, CA. which I experienced a few weeks ago. I participated in their original Taste of Carlsbad Food Tour. “Carlsbad Food Tours are easily walkable in the downtown area that hosts some of the best flavors one can imagine. Their outgoing tour guides are fun, local, knowledgeable, and are eager to provide guests with a glimpse into the local flavor, culture, art, and architecture.” Joining us with all the tasty insight is Carlsbad Food Tours Founder Cherimarie Poulos and Tour Guide extraordinaire, David Jenson.

Anne Marie Panoringan is now Culture OC’s well-informed food columnist. She reports industry news, current events and trends. Anne Marie also contributes regularly to Eater Los Angeles, LAist and a host of other well-respected publications. Anne Marie joins us in-studio to discuss her new outlet as Food Columnist for Culture OC and preview her next column. Anne Marie will also be discussing her “Let’s Brunch” piece from the 2023 issue of Taste, a tribute to the late OC restaurant publicist and former President of the OC & Los Angeles Chapter of Les Dames d’Escoffier, Patty Mitchell, and her observations on a recent familiarity tour of West Hollywood (hosted by Visit West Hollywood) highlighted by a VIP tour with lunch at the renown (and steeped in music lore) Sunset Marquis.

Our own Chef Andrew Gruel, the menu-maker behind the full-service Calico Fish House (in the Sunset Beach area of Huntington Beach) and also the founder and pizzaiola of the fast-casual Big Parm (New Jersey-style pizza) located in the Mess Hall in Tustin provides another timely and informative “Ask the Chef” segment where he responds to listeners’ thoughtful inquiries. It’s National Seafood Month and that’s cause for celebration. Chef Andrew explains why this is of significance and the fact that we really need to support sustainable domestic seafood and enjoy more fish in our diets.

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

Show 548, October 21, 2023: Anne Marie Panoringan, Food Columnist, Culture OC Part One

Food Journalist Anne Marie Panoringan

Anne Marie Panoringan is now Culture OC’s well-informed food columnist. She reports industry news, current events and trends. Anne Marie also contributes regularly to Eater Los Angeles, LAist and a host of other well-respected publications.

Anne Marie joins us in-studio to discuss her new outlet as Food Columnist for Culture OC and preview her next column. Anne Marie will also be discussing her “Let’s Brunch” piece from the 2023 issue of Taste, her visit to the acclaimed Truly Pizza in Dana Point, a tribute to the late OC restaurant publicist, Patty Mitchell, and her observations on a recent familiarity tour of West Hollywood (hosted by Visit West Hollywood) highlighted by a visit to the renown (and steeped in music lore) Sunset Marquis. with a VIP property tour conducted by their long-time General Manager and official resident historian.

Show 548, October 21, 2023: Anne Marie Panoringan, Food Columnist, Culture OC Part Two

Food Journalist Anne Marie Panoringan

Anne Marie Panoringan is now Culture OC’s well-informed food columnist. She reports industry news, current events and trends. Anne Marie also contributes regularly to Eater Los Angeles, LAist and a host of other well-respected publications.

Anne Marie continues with us in-studio to discuss her new outlet as Food Columnist for Culture OC and preview her next column. Anne Marie will also be discussing her “Let’s Brunch” piece from the 2024 issue of Taste, her visit to the acclaimed Truly Pizza in Dana Point, a tribute to the late OC restaurant publicist, Patty Mitchell, and her observations on a recent familiarity tour of West Hollywood (hosted by Visit West Hollywood) highlighted by a visit to the renown (and steeped in music lore) Sunset Marquis. with a VIP property tour conducted by their long-time General Manager and resident historian.

October 21: ADYA, Gracias Madre, Carlsbad Food Tours, Anne Marie Panoringan

Podcasts

Segment One: Show Preview with Executive Producer & Co-Host Andy Harris
Segment Two: Chef Shachi Mehra of ADYA and Chef Diana Briscoe of Gracias Madre – Chefs’ Collaboration Dinner Part One
Segment Three: Chef Shachi Mehra of ADYA and Chef Diana Briscoe of Gracias Madre – Chefs’ Collaboration Dinner Part Two
Segment Four: Carlsbad Food Tours, Carlsbad, CA Part One
Segment Five: Carlsbad Food Tours, Carlsbad, CA Part Two
Segment Six: Anne Marie Panoringan, Food Columnist, Culture OC Part One
Segment Seven: Anne Marie Panoringan, Food Columnist, Culture OC Part Two
Segment Eight: Co-Host and Chef Andrew Gruel with “Ask the Chef”

Andy Harris, Executive Producer and Co-host previews the show.

ADYA Executive Chef & Partner Shachi Mehra and Gracias Madre Executive Chef Diana Briscoe present a plant-based culinary journey from Mumbai to Mexico on Wednesday, November 1 from 6 to 8 p.m. at Gracias Madre Newport Beach. The four-course collaborative dinner on Dia de Los Muertos will showcase each chef’s individual style, as well as the magic that happens when the bold, authentic flavors of Indian and Mexican cuisine collide. Chefs Shachi and Diana join us to tempt us with all the menu specifics.”

When I venture into a new city I always investigate and research the very best food tour operators. It’s a great way to experience (and get to know) with insider’s the culinary culture of an area you’re not familiar with. You’re eating like a local. Enter Carlsbad Food Tours in Carlsbad, CA. which I experienced a few weeks ago. I participated in their original Taste of Carlsbad Food Tour. “Carlsbad Food Tours are easily walkable in the downtown area that hosts some of the best flavors one can imagine. Their outgoing tour guides are fun, local, knowledgeable, and are eager to provide guests with a glimpse into the local flavor, culture, art, and architecture.” Joining us with all the tasty insight is Carlsbad Food Tours Founder Cherimarie Poulos and Tour Guide extraordinaire, David Jenson.

Anne Marie Panoringan is now Culture OC’s well-informed food columnist. She reports industry news, current events and trends. Anne Marie also contributes regularly to Eater Los Angeles, LAist and a host of other well-respected publications. Anne Marie joins us in-studio to discuss her new outlet as Food Columnist for Culture OC and preview her next column. Anne Marie will also be discussing her “Let’s Brunch” piece from the 2023 issue of Taste, her visit to the acclaimed Truly Pizza in Dana Point, a tribute to the late OC restaurant publicist and former President of the OC & Los Angeles Chapter of Les Dames d’Escoffier, Patty Mitchell, and her observations on a recent familiarity tour of West Hollywood (hosted by Visit West Hollywood) highlighted by a VIP tour of the renown (and steeped in music lore) Sunset Marquis.

Our own Chef Andrew Gruel, the menu-maker behind the full-service Calico Fish House (in the Sunset Beach area of Huntington Beach) and also the founder and pizzaiola of Big Parm (New Jersey-style pizza) located in the Mess Hall in Tustin provides another timely and informative “Ask the Chef” segment where he responds to listeners’ thoughtful inquiries. It’s National Seafood Month and that’s cause for celebration. Chef Andrew explains why this is of significance and the fact that we really need to support sustainable domestic seafood.

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

Shachi Mehra of ADYA

ADYA Executive Chef & Partner Shachi Mehra and Gracias Madre Executive Chef Diana Briscoe present a plant-based culinary journey from Mumbai to Mexico on Wednesday, November 1 from 6 to 8 p.m. at Gracias Madre Newport Beach. The four-course collaborative dinner on Dia de Los Muertos will showcase each chef’s individual style, as well as the magic that happens when the bold, authentic flavors of Indian and Mexican cuisine collide. Chefs Shachi and Diana join us to tempt us with all the menu specifics.”

“It’s exciting to have the opportunity to showcase the synergy between Indian and Mexican cuisines on a day that celebrates and honors lost loved ones,” explains Chef Shachi, who revealed that she enjoys collaborating with chefs to show how Indian food can come together with cuisines from other parts of the world to create unique flavors and combinations. “Gracias Madre’s plant-based focus has given me an opportunity to get creative with the menu and beverage pairings that are sure to surprise and delight guests.”

“The dinner will be held at Gracias Madre Newport Beach and seating is extremely limited. Tickets for the dinner are $95 per guest (excludes tax & ticket fees). Guests will be able to add on Mezcal pairings for $45 and non-alcoholic beverage pairings for $35.” Tickets must be purchased in advance.

Cherimarie Poulos of Carlsbad Food Tours

When I venture into a new city I always investigate and research the very best food tour operators. It’s a great way to experience (and get to know) the culinary culture of an area you’re not familiar with. You’re eating like a local. Enter Carlsbad Food Tours in Carlsbad, CA. which I experienced a few weeks ago.

I participated in their original Taste of Carlsbad Food Tour. “Carlsbad Food Tours are easily walkable in the downtown area that hosts some of the best flavors one can imagine.”

“Their outgoing tour guides are fun, local, knowledgeable, and are eager to provide guests with a glimpse into the local flavor, culture, art, and architecture.”

“Embark on your food-focused excursion with locally owned Italian restaurants and cafes, where you can savor Old World dishes including generations-old recipes from Cicciotti’s. From Italian delights to French crepes, authentic Italian gelato and Strawberry Shortcake, Carlsbad, surprisingly, has it all.”

“To complement your foodie exploration, between each destination your guide offers interesting commentary about the lovely Victorian architecture and old-fashioned storefronts that fill downtown Carlsbad. Your ticket also gets you Carlsbad Food Tours’ Tasting Guide, which features local maps and exclusive discounts and coupons to give you special access to Carlsbad’s unique, artisan food scene.”

“Guests learn about the historical significance of Carlsbad as you walk down Grand Ave to Carlsbad Blvd and enjoy the majesty of the Twin Inns and the Carlsbad Mineral Spa historic landmarks.” Water is the genesis of Carlsbad.

Joining us with all the insight is Carlsbad Food Tours Founder Cherimarie Poulos and Tour Guide extraordinaire, David Jenson.

Food Journalist Anne Marie Panoringan

Anne Marie Panoringan is now Culture OC’s well-informed food columnist. She reports industry news, current events and trends. Anne Marie also contributes regularly to Eater Los Angeles, LAist and a host of other well-respected publications.

Anne Marie joins us in-studio to discuss her new outlet as Food Columnist for Culture OC and preview her next column. Anne Marie will also be discussing her “Let’s Brunch” piece from the 2023 issue of Taste, her visit to the acclaimed Truly Pizza in Dana Point, a tribute to the late OC restaurant publicist, Patty Mitchell, and her observations on a recent familiarity tour of West Hollywood (hosted by Visit West Hollywood) highlighted by a visit to the renown (and steeped in music lore) Sunset Marquis.

Chef Andrew Gruel of Big Parm and the Calico Fish House

Our own Chef Andrew Gruel, the menu-maker behind the full-service Calico Fish House (in the Sunset Beach area of Huntington Beach) and also the founder and pizzaiola of the fast-casual Big Parm (New Jersey-style pizza) located in the Mess Hall in Tustin provides another timely and informative Ask the Chef segment where he responds to listeners’ thoughtful inquiries.

It’s National Seafood Month and that’s cause for celebration. Chef Andrew explains why this is of significance and the fact that we really need to support sustainable domestic seafood. The United States is recognized as a global leader in sustainable seafood for both wild-caught and farmed species.

Podcasts

Segment One: Show Preview with Executive Producer & Co-Host Andy Harris
Segment Two: Chef Shachi Mehra of ADYA and Chef Diana Briscoe of Gracias Madre – Chefs’ Collaboration Dinner Part One
Segment Three: Chef Shachi Mehra of ADYA and Chef Diana Briscoe of Gracias Madre – Chefs’ Collaboration Dinner Part Two
Segment Four: Carlsbad Food Tours, Carlsbad, CA Part One
Segment Five: Carlsbad Food Tours, Carlsbad, CA Part Two
Segment Six: Anne Marie Panoringan, Food Columnist, Culture OC Part One
Segment Seven: Anne Marie Panoringan, Food Columnist, Culture OC Part Two
Segment Eight: Co-Host and Chef Andrew Gruel with “Ask the Chef”

Show 530, June 17, 2023: Anne Marie Panoringan , Award-Winning Food Journalist Part Two

Food Journalist Anne Marie Panoringan

Anne Marie Panoringan is now Culture OC’s well-informed food columnist. She reports industry news, current events and trends. Anne Marie also contributes regularly to Eater Los Angeles, LAist and other well-respected publications.

Anne Marie continues with us in-studio for her regular bi-monthly visit to now discuss Orange County restaurant news of note. South Orange County restaurants are in the news including the revived Royal Hawaiian (Tiki Bar extraordinaire) in Laguna Beach and the launch of the long-anticipated Truly Pizza in Dana Point helmed by acclaimed pizzaiolos with international credentials.

Show 518, March 25, 2023: Show Preview with Executive Producer and Co-Host Andy Harris

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

We’re live today from Balla Italian Soul at the iconic SAHARA Las Vegas located on the fabled Las Vegas Strip.

“A recent addition to SAHARA’s award-winning culinary lineup is Balla Italian Soul, a reimagined Italian restaurant concept from James Beard award-winning Chef Shawn McClain and partners Richard and Sarah Camarota of MC Hospitality. Balla’s regional, seasonal menu offers fresh and vibrant plates to Las Vegas locals and visitors alike. Balla Italian Soul restaurant offers everything you know and love about Italian cuisine made bold and fresh in a vibrant setting that celebrates Italian culture and la dolce vita. Signature dishes include Balla’s selection of aperitivos, handmade pastas, Roman pizzas, an array of fresh seasonal vegetable dishes and salads, and rustic fire-roasted meats and fish, as well as a Euro-centric, eclectic wine list, unique cocktails and playful desserts featuring espresso liqueurs.” Partner Richard Camarota joins us with a welcoming Balla Spritz in hand.

“Located on Main St in Las Vegas’ booming Arts District, SoulBelly touts killer creative regional bbq from the mind of a chef, with a strong emphasis on central Texas. Additionally offering deliciously simple cocktails, hyper-local beer, and live entertainment in a bustling venue. Their mission is simple – use the most responsibly raised, high-quality ingredients to create the best possible bbq, and just have fun!” Proprietor Bruce Kalman was previously the well-known Chef and Co-Owner of UNION in Pasadena, CA, and was Chef and Co-Owner of Knead & Co. Pasta Bar + Market in L.A.’s Grand Central Market before relocating to Las Vegas. His commitment to indigenous ingredients goes beyond the farmers’ market to build strong connections with local providers, keeping the operations’ carbon footprint low, supporting the local economy, and connecting diners to high-quality vegetables, meats, and cheeses straight from the source. He is known for his passion for nose-to-tail animal butchery” Chef Bruce Kalman is our guest with BBQ tongs in hand.

SAHARA Las Vegas on the fabled Las Vegas Strip epitomizes the timeless soul of Las Vegas. With a bold, sophisticated flair and a boutique approach to personal service, SAHARA provides guests an intimate and unexpected experience that sets a new standard for Las Vegas. Completely remodeled and reimagined for a new era after a $200 million dollar renovation, SAHARA offers three distinctive hotel towers, a variety of five-star dining options and a world-class casino. With unexpected delights around every corner, SAHARA embodies the style, sophistication and playful sense of possibility embodying the spirit of Las Vegas—all while bringing the iconic Las Vegas experience to a new generation.” General Manager Paul Hobson is at our service.

“If you’ve been searching for a better hot dog, Snap-O-Razzo Hot Dogs have arrived to save the day! Created during the COVID pandemic by Las Vegas-based Chef Ralph Perrazzo, Snap-O-Razzo is a 100% American-owned company that has grown quickly from its humble beginnings. From early experiments in his former restaurants and home kitchen, Chef Ralph went through months of trials with large scale producers to reinvent the classic American hot dog experience using premium ingredients, no compromises. Snap-O-Razzo Hot Dogs are maple wood smoked, made with quality meats and fresh lamb casing for that unmistakable juicy snap with every bite. They’re higher in protein and lower in fat and sodium than most brands. With no MSG, fillers, additives, unnatural beef flavors, or gluten, they make you feel good and not guilty. It’s probably impossible to just have one.” Chef Ralph Perrazzo joins with a grilled Snap-O-Razzo hot dog in hand.

Bazaar Meat® by José Andrés at SAHARA Las Vegas is a groundbreaking culinary experience. Bazaar Meat by José Andrés is the James Beard award-winning chef’s wild and wonderful celebration of everything carnivorous. This restaurant is memorable and made to impress. Enjoy nuanced, playful cuisine and cocktails for which Bazaar Meat by José Andrés has become known on both coasts, in a strikingly seductive setting.” Since it’s debut in 2014 Bazaar Meat has consistently ranked as one of the very top restaurants in fabulous Las Vegas! All of the four kitchens are visible to guests including the show-stopping Fire Pit. We nudge Executive Sous Chef Mariela Quezada away from her busy kitchens for a chat.

“In 1905 Gennaro Lombardi established the first Pizzeria in America. It was located on Spring Street in the heart of New York’s Little Italy. By good fortune, when Las Vegas’ Metro Pizza’s founders’ (cousins John Arena and Sam Facchini) grandparents came to America they settled just 50 yards away. Ever since those early days, pizza has been at the center of their family life. John’s and Sam’s parents got their first jobs feeding coal into the big bakery ovens where Sicilian pizzas were baked and carried out into the neighborhood to feed the immigrant families hungry for a taste of home. Over the years the time-honored skills of the Pizzaiolo, the pizza chef, have been handed down from their fathers, uncles, aunts, brothers and cousins – from one generation to the next. At Metro Pizza, John and Sam honor the great traditions of America’s landmark Pizzerias. Their dough is made fresh each day in a five-day process from the finest wheat, hand-stretched and cooked on the stone of their hearth ovens. The sauces are made from only the finest vine-ripened tomatoes and topped with select cheeses, choice meats and the freshest vegetables, herbs and spices available. Each of Metro’s pizzas is a hand-crafted labor of love, backed by three generations of experience.” Metro Pizza’s John Arena is with us pizza peel in hand.

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

Show 518, March 25, 2023: John Arena, Pizzaiolo and Co-Founder, Metro Pizza Las Vegas Part One

John Arena of Metro Pizza and Truly Pizza

“In 1905 Gennaro Lombardi established the first Pizzeria in America. It was located on Spring Street in the heart of New York’s Little Italy. By good fortune, when Las Vegas’ Metro Pizza’s founders’ (cousins John Arena and Sam Facchini) grandparents came to America they settled just 50 yards away. Ever since those early days, pizza has been at the center of their family life. John’s and Sam’s parents got their first jobs feeding coal into the big bakery ovens where Sicilian pizzas were baked and carried out into the neighborhood to feed the immigrant families hungry for a taste of home. Over the years the time-honored skills of the Pizzaiolo, the pizza chef, have been handed down from their fathers, uncles, aunts, brothers and cousins – from one generation to the next.”

“As Italian immigrants settled across the country, they carried their love for combining food, family and friends with them to every corner of America. At Santarpio’s in East Boston, the Home Run Inn on Chicago’s South Side and at Tommaso’s in San Francisco’s North Beach, this tradition has continued and evolved. Every neighborhood has placed it’s own personal stamp on it’s local pizza. The debate over which city makes the best pizza will never be settled, because each of us has such warm memories of that first date or family gathering at our own neighborhood Pizzeria.”

“At Metro Pizza, John and Sam honor the great traditions of America’s landmark Pizzerias. Their dough is made fresh each day and then fermented for 5-days from the finest wheat, hand-stretched and cooked on the stone of their hearth ovens. The sauces are made from only the finest vine-ripened tomatoes and topped with select cheeses, choice meats and the freshest vegetables, herbs and spices available. Each of Metro’s pizzas is a hand-crafted labor of love, backed by three generations of experience.”

Pizzaiolo John Arena is finally finding his way to Southern California later this year with the launch of the eagerly anticipated Truly Pizza in Dana Point.

Metro Pizza’s John Arena is with us pizza peel in hand.

Show 518, March 25, 2023: John Arena, Pizzaiolo and Co-Founder, Metro Pizza Las Vegas Part Two

John Arena of Metro Pizza and Truly Pizza

“In 1905 Gennaro Lombardi established the first Pizzeria in America. It was located on Spring Street in the heart of New York’s Little Italy. By good fortune, when Las Vegas’ Metro Pizza’s founders’ (cousins John Arena and Sam Facchini) grandparents came to America they settled just 50 yards away. Ever since those early days, pizza has been at the center of their family life. John’s and Sam’s parents got their first jobs feeding coal into the big bakery ovens where Sicilian pizzas were baked and carried out into the neighborhood to feed the immigrant families hungry for a taste of home. Over the years the time-honored skills of the Pizzaiolo, the pizza chef, have been handed down from their fathers, uncles, aunts, brothers and cousins – from one generation to the next.”

“As Italian immigrants settled across the country, they carried their love for combining food, family and friends with them to every corner of America. At Santarpio’s in East Boston, the Home Run Inn on Chicago’s South Side and at Tommaso’s in San Francisco’s North Beach, this tradition has continued and evolved. Every neighborhood has placed it’s own personal stamp on it’s local pizza. The debate over which city makes the best pizza will never be settled, because each of us has such warm memories of that first date or family gathering at our own neighborhood Pizzeria.”

“At Metro Pizza, John and Sam honor the great traditions of America’s landmark Pizzerias. Their dough is made fresh each day and then fermented for 5-days from the finest wheat, hand-stretched and cooked on the stone of their hearth ovens. The sauces are made from only the finest vine-ripened tomatoes and topped with select cheeses, choice meats and the freshest vegetables, herbs and spices available. Each of Metro’s pizzas is a hand-crafted labor of love, backed by three generations of experience.”

Pizzaiolo John Arena is finally finding his way to Southern California later this year with the launch of the eagerly anticipated Truly Pizza in Dana Point.

Metro Pizza’s John Arena is with us pizza peel in hand.

March 25: Live from Balla Italian Soul at Sahara Las Vegas

Podcasts

Segment One: Show Preview with Executive Producer & Co-Host Andy Harris
Segment Two: Balla Italian Soul at SAHARA with Partner Richard Camarota
Segment Three: Owner / Chef Bruce Kalman, Soul Belly BBQ, Las Vegas
Segment Four: Paul Hobson, General Manager, SAHARA Las Vegas
Segment Five: Chef Ralph Perrazzo, Snap-O-Razzo Premium Hot Dogs
Segment Six: Bazaar Meat by Jose Andres with Executive Sous Chef Mariela Quezada
Segment Seven: John Arena, Pizzaiolo and Co-Founder, Metro Pizza Las Vegas Part One
Segment Eight: John Arena, Pizzaiolo and Co-Founder, Metro Pizza Las Vegas Part Two

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

We’re live today from Balla Italian Soul at the iconic SAHARA Las Vegas located on the fabled Las Vegas Strip.

“A recent addition to SAHARA’s award-winning culinary lineup is Balla Italian Soul, a reimagined Italian restaurant concept from James Beard award-winning Chef Shawn McClain and partners Richard and Sarah Camarota of MC Hospitality. Balla’s regional, seasonal menu offers fresh and vibrant plates to Las Vegas locals and visitors alike. Balla Italian Soul restaurant offers everything you know and love about Italian cuisine made bold and fresh in a vibrant setting that celebrates Italian culture and la dolce vita. Signature dishes include Balla’s selection of aperitivos, handmade pastas, Roman pizzas, an array of fresh seasonal vegetable dishes and salads, and rustic fire-roasted meats and fish, as well as a Euro-centric, eclectic wine list, unique cocktails and playful desserts featuring espresso liqueurs.” Partner Richard Camarota joins us with a welcoming Balla Spritz in hand.

“Located on Main St in Las Vegas’ booming Arts District, SoulBelly touts killer creative regional bbq from the mind of a chef, with a strong emphasis on central Texas. Additionally offering deliciously simple cocktails, hyper-local beer, and live entertainment in a bustling venue. Their mission is simple – use the most responsibly raised, high-quality ingredients to create the best possible bbq, and just have fun!” Proprietor Bruce Kalman was previously the well-known Chef and Co-Owner of UNION in Pasadena, CA, and was Chef and Co-Owner of Knead & Co. Pasta Bar + Market in L.A.’s Grand Central Market before relocating to Las Vegas. His commitment to indigenous ingredients goes beyond the farmers’ market to build strong connections with local providers, keeping the operations’ carbon footprint low, supporting the local economy, and connecting diners to high-quality vegetables, meats, and cheeses straight from the source. He is known for his passion for nose-to-tail animal butchery” Chef Bruce Kalman is our guest with BBQ tongs in hand.

SAHARA Las Vegas on the fabled Las Vegas Strip epitomizes the timeless soul of Las Vegas. With a bold, sophisticated flair and a boutique approach to personal service, SAHARA provides guests an intimate and unexpected experience that sets a new standard for Las Vegas. Completely remodeled and reimagined for a new era after a $200 million dollar renovation, SAHARA offers three distinctive hotel towers, a variety of five-star dining options and a world-class casino. With unexpected delights around every corner, SAHARA embodies the style, sophistication and playful sense of possibility embodying the spirit of Las Vegas—all while bringing the iconic Las Vegas experience to a new generation.” General Manager Paul Hobson is at our service.

“If you’ve been searching for a better hot dog, Snap-O-Razzo Hot Dogs have arrived to save the day! Created during the Covid pandemic by Las Vegas-based Chef Ralph Perrazzo, Snap-O-Razzo is a 100% American-owned company that has grown quickly from its humble beginnings. From early experiments in his former restaurants and home kitchen, Chef Ralph went through months of trials with large scale producers to reinvent the classic American hot dog experience using premium ingredients, no compromises. Snap-O-Razzo Hot Dogs are maple wood smoked, made with quality meats and fresh lamb casing for that unmistakable juicy snap with every bite. They’re higher in protein and lower in fat and sodium than most brands. With no MSG, fillers, additives, unnatural beef flavors, or gluten, they make you feel good and not guilty. It’s probably impossible to just have one.” Chef Ralph Perrazzo joins with a grilled Snap-O-Razzo hot dog in hand.

“Bazaar Meat® by José Andrés at SAHARA Las Vegas is a groundbreaking culinary experience. Bazaar Meat by José Andrés is the James Beard award-winning chef’s wild and wonderful celebration of everything carnivorous. This restaurant is memorable and made to impress. Enjoy nuanced, playful cuisine and cocktails for which Bazaar Meat by José Andrés has become known on both coasts, in a strikingly seductive setting.” Since it’s debut in 2014 Bazaar Meat has consistently ranked as one of the very top restaurants in fabulous Las Vegas! All of the four kitchens are visible to guests including the show-stopping Fire Pit. We nudge Executive Sous Chef Mariela Quezada away from her busy kitchens for a chat.

“In 1905 Gennaro Lombardi established the first Pizzeria in America. It was located on Spring Street in the heart of New York’s Little Italy. By good fortune, when Las Vegas’ Metro Pizza’s founders’ (cousins John Arena and Sam Facchini) grandparents came to America they settled just 50 yards away. Ever since those early days, pizza has been at the center of their family life. John’s and Sam’s parents got their first jobs feeding coal into the big bakery ovens where Sicilian pizzas were baked and carried out into the neighborhood to feed the immigrant families hungry for a taste of home. Over the years the time-honored skills of the Pizzaiolo, the pizza chef, have been handed down from their fathers, uncles, aunts, brothers and cousins – from one generation to the next. At Metro Pizza, John and Sam honor the great traditions of America’s landmark Pizzerias. Their dough is made fresh each day in a five-day process from the finest wheat, hand-stretched and cooked on the stone of their hearth ovens. The sauces are made from only the finest vine-ripened tomatoes and topped with select cheeses, choice meats and the freshest vegetables, herbs and spices available. Each of Metro’s pizzas is a hand-crafted labor of love, backed by three generations of experience.” Metro Pizza’s John Arena is with us pizza peel in hand.

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

Richard Camarota of MC Hospitality

“A recent addition to SAHARA’s award-winning culinary lineup is Balla Italian Soul, a reimagined Italian restaurant concept from James Beard award-winning Chef Shawn McClain and partners Richard and Sarah Camarota of MC Hospitality. Balla’s regional, seasonal menu offers fresh and vibrant plates to Las Vegas locals and visitors alike.”

“Balla Italian Soul restaurant offers everything you know and love about Italian cuisine made bold and fresh in a vibrant setting that celebrates Italian culture and la dolce vita. Signature dishes include Balla’s selection of aperitivos, handmade pastas, Roman pizzas, an array of fresh seasonal vegetable dishes and salads, and rustic fire-roasted meats and fish, as well as a Euro-centric, eclectic wine list, unique cocktails and playful desserts featuring espresso liqueurs.”

“This Las Vegas Italian restaurant design boasts bold, contemporary Italian art to create stylized spaces for authentic gatherings for both intimate and sizeable social parties. Balla also features a live-action kitchen complete with a pasta-making window and a takeaway deli.”

Partner Richard Camarota joins us with a welcoming Balla Spritz in hand.

Bruce Kalman of Soulbelly BBQ

“Located on Main St in Las Vegas’ booming Arts District, SoulBelly touts killer creative regional bbq from the mind of a chef, with a strong emphasis on Central Texas. Additionally offering deliciously simple cocktails, hyper-local beer, and live entertainment in a bustling venue. Their mission is simple – use the most responsibly raised, high-quality ingredients to create the best possible bbq, and just have fun!”

“Proprietor Bruce Kalman was previously the well-known Chef and Co-Owner of UNION in Pasadena, CA, and was Chef and Co-Owner of Knead & Co. Pasta Bar + Market in L.A.’s Grand Central Market before relocating to Las Vegas. His commitment to indigenous ingredients goes beyond the farmers’ market to build strong connections with local providers, keeping the operations’ carbon footprint low, supporting the local economy, and connecting diners to high-quality vegetables, meats, and cheeses straight from the source. He is known for his passion for nose-to-tail animal butchery.”

“His next act, SoulBelly BBQ, combines Kalman’s love of butchery with a passion for chef-driven flavors and techniques. The restaurant is a love letter to regional barbeque flavors across the United States, with thoughtful sides, snacks, and artisanal pickles from Kalman’s side project, BK Brinery.”

Chef Bruce Kalman is our guest with BBQ tongs in hand.

Paul Hobson of Sahara Las Vegas

SAHARA Las Vegas on the fabled Las Vegas Strip epitomizes the timeless soul of Las Vegas. With a bold, sophisticated flair and a boutique approach to personal service, SAHARA provides guests an intimate and unexpected experience that sets a new standard for Las Vegas. Completely remodeled and reimagined for a new era after a $200 million dollar renovation, SAHARA offers three distinctive hotel towers, a variety of five-star dining options and a world-class casino. With unexpected delights around every corner, SAHARA embodies the style, sophistication and playful sense of possibility embodying the spirit of Las Vegas—all while bringing the iconic Las Vegas experience to a new generation.”

“SAHARA Las Vegas comprises an all-encompassing resort and casino with 1,613 guest rooms and suites in three distinctive towers—including the Marra Tower (where elegance meets indulgence) —each with a unique personality designed to offer contemporary and stylish settings for an amazing Las Vegas getaway.”

SAHARA Las Vegas celebrated their 70th Anniversary last year. General Manager Paul Hobson is at our service.

Ralph Perazzo of Snap-O-Razzo Hot Dogs

“If you’ve been searching for a better hot dog, Snap-O-Razzo Hot Dogs have arrived to save the day! Created during the Covid pandemic by Las Vegas-based Chef Ralph Perrazzo, Snap-O-Razzo is a 100% American-owned company that has grown quickly from its humble beginnings. From early experiments in his former restaurants and home kitchen, Chef Ralph went through months of trials with large scale producers to reinvent the classic American hot dog experience using premium ingredients, no compromises.”

“Snap-O-Razzo Hot Dogs are maple wood smoked, made with quality meats and fresh lamb casing for that unmistakable juicy snap with every bite. They’re higher in protein and lower in fat and sodium than most brands. With no MSG, fillers, additives, unnatural beef flavors, or gluten, they make you feel good and not guilty. It’s impossible to just have one.”

“Perrazzo’s passion for this project began when simply looking to find the best hot dog available. “I was honestly shocked at the compromises in quality from even the more premium brands,” says Perrazzo. “I decided if no one was going to do it better, I would do it myself. After years of love and passion put into R&D, multiple test runs, and collaboration with a family-owned USDA meat plant, I feel we have something extremely special with the launch of the Snap-O-Razzo hot dogs. Trust me when I say we are bringing a vastly superior product to the commercial and retail market.””

“Snap-O-Razzo were first introduced at select service restaurants on both coasts, and now can be found at the historic Tail O’ The Pup in West Hollywood, Sycuan Casino and Singing Hills Golf Resort at Sycuan in El Cajon, Town & Country San Diego, San Diego State University‘s Snapdragon Stadium, Good Measure Pub & Brewery in Vermont as well as Allegiant Stadium, Green Valley Grocery locations and all prestigious Discovery Land Company properties and more.”

Mariela Quezada of Bazaar Meat at Sahara Las Vegas

Bazaar Meat® by José Andrés at SAHARA Las Vegas is a groundbreaking culinary experience. Bazaar Meat by José Andrés is the James Beard award-winning chef’s wild and wonderful celebration of everything carnivorous. This restaurant is memorable and made to impress. Enjoy nuanced, playful cuisine and cocktails for which Bazaar Meat by José Andrés has become known on both coasts, in a strikingly seductive setting.”

Since it’s debut in 2014 Bazaar Meat has consistently ranked as one of the very top restaurants in fabulous Las Vegas! All of the four kitchens are visible to guests including the show-stopping Fire Pit.

“I will eat whatever makes me feel like a lion!” – José Andrés.

We nudge Executive Sous Chef Mariela Quezada away from her busy kitchens for a chat.

John Arena of Metro Pizza and Truly Pizza

“In 1905 Gennaro Lombardi established the first Pizzeria in America. It was located on Spring Street in the heart of New York’s Little Italy. By good fortune, when Las Vegas’ Metro Pizza’s founders’ (cousins John Arena and Sam Facchini) grandparents came to America they settled just 50 yards away. Ever since those early days, pizza has been at the center of their family life. John’s and Sam’s parents got their first jobs feeding coal into the big bakery ovens where Sicilian pizzas were baked and carried out into the neighborhood to feed the immigrant families hungry for a taste of home. Over the years the time-honored skills of the Pizzaiolo, the pizza chef, have been handed down from their fathers, uncles, aunts, brothers and cousins – from one generation to the next.”

“As Italian immigrants settled across the country, they carried their love for combining food, family and friends with them to every corner of America. At Santarpio’s in East Boston, the Home Run Inn on Chicago’s South Side and at Tommaso’s in San Francisco’s North Beach, this tradition has continued and evolved. Every neighborhood has placed it’s own personal stamp on it’s local pizza. The debate over which city makes the best pizza will never be settled, because each of us has such warm memories of that first date or family gathering at our own neighborhood Pizzeria.”

“At Metro Pizza, John and Sam honor the great traditions of America’s landmark Pizzerias. Their dough is made fresh each day and then fermented for 5-days from the finest wheat, hand-stretched and cooked on the stone of their hearth ovens. The sauces are made from only the finest vine-ripened tomatoes and topped with select cheeses, choice meats and the freshest vegetables, herbs and spices available. Each of Metro’s pizzas is a hand-crafted labor of love, backed by three generations of experience.”

Pizzaiolo John Arena is finally finding his way to Southern California later this year with the launch of the eagerly anticipated Truly Pizza in Dana Point.

Metro Pizza’s John Arena is with us pizza peel in hand.

Podcasts

Segment One: Show Preview with Executive Producer & Co-Host Andy Harris
Segment Two: Balla Italian Soul at SAHARA with Partner Richard Camarota
Segment Three: Owner / Chef Bruce Kalman, Soul Belly BBQ, Las Vegas
Segment Four: Paul Hobson, General Manager, SAHARA Las Vegas
Segment Five: Chef Ralph Perrazzo, Snap-O-Razzo Premium Hot Dogs
Segment Six: Bazaar Meat by Jose Andres with Executive Sous Chef Mariela Quezada
Segment Seven: John Arena, Pizzaiolo and Co-Founder, Metro Pizza Las Vegas Part One
Segment Eight: John Arena, Pizzaiolo and Co-Founder, Metro Pizza Las Vegas Part Two