Show 461, February 12, 2022: Show Preview with Executive Producer & Co-Host Andy Harris

Celebrity Chef Carla Hall is well-known as the all-time fan favorite of Bravo’s “Top Chef” series (Seasons 5 and 8) as well as her years as one of the hosts of ABC’s Emmy Award-winning “The Chew” Her most recent book is Carla and the Christmas Cornbread. Chef Carla is in town to participate in Taste Of The NFL at the Petersen Automotive Museum benefiting GENYOUth End Student Hunger Fund. Carla joins us.

“Modern media company Tastemade and Southern California’s PBS station have launched Season Two of the Emmy® and James Beard Award®-winning series “Broken Bread” – hosted by restaurant entrepreneur and acclaimed chef Roy Choi. Co-produced by Tastemade and KCET, the new season explores the future of the restaurant industry, highlighting diverse, expert perspectives and features notable names including Chef Wolfgang Puck, Restaurateur & Food Activist Alice Waters, Artist & Activist Chuck D. and more.” The Emmy Award-winning Director of “Broken Bread,” Antonio Diaz is our guest.

“With a history of working with and crafting some of the most sought -after brands in the world, Ten Five Hospitality represents the organizational, operational and creative excellence to bring original and authentic visions to life while outperforming the market on the bottom-line. Ten Five Hospitality brings a world class level of expertise in design, operations, marketing, financing, and food and beverage execution to any project that would typically require 4 or 5 separate consultants.” Among their host of expansive new projects in Hollywood is the Tommie Hotel. The Hotel features 212 guest rooms and over 25,000 square feet of food and beverage space, including a 12,000 square foot rooftop pool and easy-going bar, Desert 5 Spot, and a 6,000 square foot outdoor restaurant, Chef Wes Avila’s Ka’Teen. Managing partner Dan Daley joins us to share the details of Ten Five Hospitality’s evolving Hollywood plans.

Ellen Bennett is the founder and CEO of Hedley & Bennett, an apron and kitchen gear brand that outfits many of the best chefs in the world. Since starting the business in her L.A. home, Ellen has grown H&B into a multi-million dollar business. They have collaborated with Vans, Madewell, Chrissy Teigen, and artist Takashi Murakami, among others and create uniforms for 4,000 restaurants and coffee shops all over the U.S.” “Dream First, Details Later – How to Quit Overthinking & Make it Happen! shares Ellen’s journey and her forged-in-the-fire personal playbook for starting before you stop yourself. If you’ve ever imagined doing something and immediately thought, “that’s impossible,” or “I wouldn’t even know where to start,” or “I’m not qualified to do that,” in these pages, you’ll learn how to shove aside your inner worrier and launch into action.” Savvy Entrepreneur Ellen Bennett joins us fashionably attired in a H & B apron.

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. Being an incurable romantic Chef Andrew shares some tips and practical advice on Valentine’s Day dining. If you’re going out on the 14th dine earlier when the kitchen is fresh and less frazzled. Consider dining out the day before or after when things are a bit calmer. Valentine’s Day itself is a great occasion to cook an intimate meal at home.

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

Show 461, February 12, 2022: Chef & Co-Host Andrew Gruel of Slapfish with “Ask the Chef”

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.

Being somewhat of an incurable romantic Chef Andrew shares some tips and practical advice on Valentine’s Day dining. If you’re going out on the 14th proper dine earlier when the kitchen is fresh and less frazzled. The Pro Tip is dining out the day before or after when things are a bit calmer. Valentine’s Day itself is a great occasion to cook an intimate meal at home.

February 12: Carla Hall and Taste of the NFL, Broken Bread, Ten Five Hospitality, Hedley & Bennett

Podcasts

Segment One: Show Preview with Executive Producer & Co-Host Andy Harris
Segment Two: Celebrity Chef & Food TV Personality Carla Hall
Segment Three: Filmmaker Antonio Diaz, Director, “Broken Bread with Roy Choi” Season 2
Segment Four: Restaurateur Dan Daley, Principal, Ten Five Hospitality, Ka’Teen at the Tommie Hollywood Part One
Segment Five: Restaurateur Dan Daley, Principal, Ten Five Hospitality, Ka’Teen at the Tommie Hollywood Part Two
Segment Six: Entrepreneur Ellen Bennett, Founder, Hedley & Bennett, author of Dream First, Details Later Part One
Segment Seven: Entrepreneur Ellen Bennett, Founder, Hedley & Bennett, author of Dream First, Details Later Part Two
Segment Eight: Chef & Co-Host Andrew Gruel of Slapfish with “Ask the Chef”

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

Celebrity Chef Carla Hall is well-known as the all-time fan favorite of Bravo’s “Top Chef” series (Seasons 5 and 8) as well as her years as one of the hosts of ABC’s Emmy Award-winning “The Chew” He most recent book is Carla and the Christmas Cornbread. Chef Carla is in town to participate in Taste Of The NFL at the Petersen Automotive Museum benefiting GENYOUth End Student Hunger Fund. Carla joins us.

Modern media company Tastemade and Southern California’s PBS station have launched for Season Two of the Emmy® and James Beard Award®-winning series “Broken Bread” – hosted by restaurant entrepreneur and acclaimed chef Roy Choi. Co-produced by Tastemade and KCET, the new season explores the future of the restaurant industry, highlighting diverse, expert perspectives and features notable names including Chef Wolfgang Puck, Restaurateur & Food Activist Alice Waters, Artist & Activist Chuck D. and more. The Emmy Award-winning Director of “Broken Bread,” Antonio Diaz is our guest.

“With a history of working with and crafting some of the most sought -after brands in the world, Ten Five Hospitality represents the organizational, operational and creative excellence to bring original and authentic visions to life while outperforming the market on the bottom-line. Ten Five Hospitality brings a world class level of expertise in design, operations, marketing, financing, and food and beverage execution to any project that would typically require 4 or 5 separate consultants.” Among their host of expansive new projects in Hollywood is the Tommie Hotel. The Hotel features 212 guest rooms and over 25,000 square feet of food and beverage space, including a 12,000 square foot rooftop pool and bar, Desert 5 Spot, and a 6,000 square foot outdoor restaurant, Chef Wes Avila’s Ka’Teen. Managing partner Dan Daley joins us to share the details of Ten Five Hospitality’s evolving Hollywood plans.

“Ellen Bennett is the founder and CEO of Hedley & Bennett, an apron and kitchen gear brand that outfits many of the best chefs in the world. Since starting the business in her L.A. home, Ellen has grown H&B into a multi-million dollar business. They have collaborated with Vans, Madewell, Chrissy Teigen, and artist Takashi Murakami, among others and create uniforms for 4,000 restaurants and coffee shops all over the U.S.” “Dream First, Details Later shares Ellen’s journey and her forged-in-the-fire personal playbook for starting before you stop yourself. If you’ve ever imagined doing something and immediately thought, “that’s impossible,” or “I wouldn’t even know where to start,” or “I’m not qualified to do that,” in these pages, you’ll learn how to shove aside your inner worrier and launch into action.” Savvy Entrepreneur Ellen Bennett joins us fashionably attired in a H & B apron.

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. Being an incurable romantic Chef Andrew shares some tips and practical advice on Valentine’s Day dining. Also Chef Andrew has some thoughts on a controversial new trend at some restaurants where they aren’t reachable by phone. The guest communicates exclusively through their online reservation system, social media or email.

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

Celebrity Chef Carla Hall

Celebrity Chef Carla Hall is well-known as the all-time fan favorite of Bravo’s “Top Chef” series (Seasons 5 and 8) as well as her years as one of the hosts of ABC’s Emmy Award-winning “The Chew” He most recent book is Carla and the Christmas Cornbread. Chef Carla is in town to participate in Taste Of The NFL at the Petersen Automotive Museum benefiting GENYOUth End Student Hunger Fund. Carla joins us.

“All Taste of the NFL proceeds benefit GENYOUth’s End Student Hunger Fund, which is dedicated to providing equipment and resources to help deliver and distribute school meals to the 30 million students nationwide who rely on them for their daily nutrition needs. The NFL has also earmarked a portion of funds as a donation to support the Super Bowl host city’s Los Angeles Unified School District and its Kool Kitchens renovations program, a district-wide initiative addressing student food insecurity. The PepsiCo Foundation is partnering with GENYOUth’s End Student Hunger Fund to address childhood hunger on a national level and to bring local support to the Los Angeles community through a partnership with Para Los Niños to provide nutritious weekend meals to students over the next year.”

Antonio Diaz

“Modern media company Tastemade and Southern California’s PBS station have launched Season Two of the Emmy® and James Beard Award®-winning series “Broken Bread – hosted by restaurant entrepreneur and acclaimed chef Roy Choi. Co-produced by Tastemade and KCET, the new season explores the future of the restaurant industry, highlighting diverse, expert perspectives and features notable names including Chef Wolfgang Puck, Restaurateur & Food Activist Alice Waters, Artist & Activist Chuck D. and more.”

““Broken Bread” follows Choi as he explores complex social justice issues through the lens of food – including gentrification, cultural erasure, and the corporate takeover of food and farming – and celebrates the people who are making big changes to the current food landscape, what is eaten and where communities gather. He meets inspiring individuals and organizations who challenge the status quo and use food as a platform for activism and a catalyst for change. As the connector, Choi teams up with those making a difference and thus, fuels his deep love for the food community and the players who fight to transform it for the better.”

The Emmy Award-winning Director of “Broken Bread,” Antonio Diaz is our guest.

Dan Daley of Ten Five Hospitality

“With a history of working with and crafting some of the most sought -after brands in the world, Ten Five Hospitality represents the organizational, operational and creative excellence to bring original and authentic visions to life while outperforming the market on the bottom-line.”

“Ten Five Hospitality brings a world class level of expertise in design, operations, marketing, financing, and food and beverage execution to any project that would typically require 4 or 5 separate consultants.”

Among their host of distinctive new projects in Hollywood is the Tommie Hotel. “The Hotel features 212 guest rooms and over 25,000 square feet of food and beverage space, including a 12,000 square foot rooftop pool and bar, Desert 5 Spot and a 6,000 square foot outdoor restaurant, Chef Wes Avila’s Ka’Teen.”

“Ka’Teen is an artful take on ancient Yucatan culinary tradition, made with the freshest ingredients hand-picked from local purveyors and farmers.”

Ten Five also has ambitious Hollywood dining projects with high profile chefs Evan Funke (Mother Wolf) and Lincoln Carson (Mes Amis)

Managing partner Dan Daley joins us to share the details of Ten Five Hospitality’s evolving Hollywood plans.

Ellen Bennett of Hedley and Bennett

Ellen Bennett is the founder and CEO of Hedley & Bennett, an apron and kitchen gear brand that outfits many of the best chefs in the world. Since starting the business in her L.A. home, Ellen has grown H&B into a multi-million dollar business. They have collaborated with Vans, Madewell, Chrissy Teigen, and artist Takashi Murakami, among others and create uniforms for 4,000 restaurants and coffee shops all over the U.S. The biggest part of Hedley & Bennett’s business has now shifted to home cooks.”

Dream First, Details Later shares Ellen’s journey and her forged-in-the-fire personal playbook for starting before you stop yourself. If you’ve ever imagined doing something and immediately thought, “that’s impossible,” or “I wouldn’t even know where to start,” or “I’m not qualified to do that,” in these pages, you’ll learn how to shove aside your inner worrier and launch into action. This honest and bold illustrated book will be like having Ellen—your personal hype woman—there with you, all the while yelling, “Don’t stop! You got this!””

“As a 24-year-old line cook, Ellen Marie Bennett couldn’t stand the kitchen staff’s poorly designed, cheaply made aprons. So when her head chef announced he was ordering a new batch, she blurted out, “Chef, I have an apron company”—even though she had no company, no business plan—just a glimmer of a design idea and a business license. Through hustle and a willingness to leap into the unknown, time and time again, she built that first order into a multi-million-dollar company called Hedley & Bennett, making aprons and kitchen gear worn by many of the world’s best chefs and home cooks everywhere.”

Savvy Entrepreneur Ellen Bennett joins us fashionably attired in a H & B apron.

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.

Being an incurable romantic Chef Andrew shares some tips and practical advice on Valentine’s Day dining. Also Chef Andrew has some thoughts on a controversial new trend at some restaurants where they aren’t reachable by phone. No listed phone number…The guest communicates exclusively through their online reservation system, social media or email.

Podcasts

Segment One: Show Preview with Executive Producer & Co-Host Andy Harris
Segment Two: Celebrity Chef & Food TV Personality Carla Hall
Segment Three: Filmmaker Antonio Diaz, Director, “Broken Bread with Roy Choi” Season 2
Segment Four: Restaurateur Dan Daley, Principal, Ten Five Hospitality, Ka’Teen at the Tommie Hollywood Part One
Segment Five: Restaurateur Dan Daley, Principal, Ten Five Hospitality, Ka’Teen at the Tommie Hollywood Part Two
Segment Six: Entrepreneur Ellen Bennett, Founder, Hedley & Bennett, author of Dream First, Details Later Part One
Segment Seven: Entrepreneur Ellen Bennett, Founder, Hedley & Bennett, author of Dream First, Details Later Part Two
Segment Eight: Chef & Co-Host Andrew Gruel of Slapfish with “Ask the Chef”

Show 460, February 5, 2022: Show Preview with Executive Producer & Co-Host Andy Harris

“Located a block south of Sunset Boulevard at the corner of Cahuenga Blvd. and De Longpre Ave. in the heart of Los Angeles’ iconic Hollywood enclave, The Godfrey Hotel Hollywood is the first Oxford Capital Hotel to launch on the West Coast.  Exuding the energy of Hollywood, this art-centric hotel paired with its immersive interior design set the stage for an ideal city setting for leisure and dining. The ground floor features a SoCal-centric restaurant and bar, ALK(About Last Knife), offering an elevated menu featuring a wide selection of plant-based options, as well as premium fish and meat dishes utilizing California’s bright and fresh seasonal produce under the direction of Chef Steven Blackburn. Perched on top of the hotel, I|O Rooftop features the largest public rooftop venue in Hollywood, spanning over 12,000 square feet. It seamlessly blends indoor and outdoor spaces, offering two bars, lite bites and a glittering pool for the quintessential sun-soaked Southern California experience.” Joining us to highlight the dining options at The Godfrey Hotel Hollywood are Chef Steven Blackburn and Director of Restaurants Matthew Nathanson.

“Single mother Maggie McCreath couldn’t decide which was worse: the fact that her only son (not yet twenty-one) was off to war in Iraq for the second time (late 2006) or the fact that they had only five days to prepare. Even more frightening, she knew that he would be part of the Surge and, as a paratrooper in the 82nd Division of the Army, the tip of the Spear. What she did not know—what she couldn’t even bear to consider—was how this deployment would end, both for her son and for his brothers in arms, whom she had come to know and love as her own. So she turned to the one pastime that had always brought her solace: baking.” Maggie’s heartfelt experience is chronicled in 52 Weeks of Cookies – How One Mom Refused To Be Beaten By Her Son’s Deployment. It’s a recipe book for a variety of incredible cookies as well as an engaging memoir.

The newly opened Bakery By the Yard in El Segundo is an elevated neighborhood bakery imagined by James Beard Award Winning Chef, cookbook author and Food TV personality (ABC’s “Great American Baking Show”) Sherry Yard. “Chef Sherry brings together farmers market ingredients, along with her award-winning recipes, to inspire the palates of all who visit. Whether it’s large-scale events, custom catering, or VIP cooking classes with Sherry + Friends, Bakery By the Yard offers something for everyone.” Look for Sherry in late March on Food Network’s upcoming “The Julia Show” (a new competition series) hosted by Chef Antonia Lafaso.

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. The “Big Game” is at SoFi on Sunday, February 13th. Chef Andrew has some thoughts about “Big Game” snacks beyond the usual chips and guacamole.

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

Show 412, February 13, 2021: Chef & Proprietor Marco Zapien, Zapien’s Salsa Grill and Taqueria, Pico Rivera Part One

Marco Zapien of Zapiens Salsa Grill and Taqueria

Chef Marco Zapien’s Zapien’s Salsa Grill and Taqueria in Pico Rivera has reopened for sidewalk dining Tuesday through Sunday from 8 a.m. to 7:00 p.m. Family meals are still available To-Go. For Sunday (Valentine’s Day) from 4 to 8:00 p.m. Chef Marco has created a 3- course menu with options for each course either for al fresco dining or curbside pickup. Think Rosemary Roasted Prime Rib of Beef.

Chef Marco also has a special Lent menu with traditional Lenten dishes as well as his own original, Lent creations. It’s available starting on Ash Wednesday, February 17th. Think Mojarra Frita with pan-fried whole tilapia topped with roasted garlic butter and served with rice and frijoles de la olla.

After chefing in the sports and entertainment industry for years, Chef Marco Zapien decided in 2003 that it was time to build a reputation in the private sector by partnering with his Father, Jess, in a family operated restaurant. Zapien’s Salsa Grill & Taqueria has been the culinary heart of the Pico Rivera community for 18 years now and has developed into a community favorite for preparing authentic regional Mexican fare. They even make the effort to prepare their own tortillas fresh daily.

Marco has developed a signature style of cooking that incorporates two generations of his Mother’s and Father’s family recipes with a dash of his own passionate creativity.

We entice Chef Marco out of his busy kitchen for a chat.

Show 412, February 13, 2021: Chef & Proprietor Marco Zapien, Zapien’s Salsa Grill and Taqueria, Pico Rivera Part Two

Marco Zapien of Zapiens Salsa Grill and Taqueria

Chef Marco Zapien’s Zapien’s Salsa Grill and Taqueria in Pico Rivera has reopened for sidewalk dining Tuesday through Sunday from 8 a.m. to 7:00 p.m. Family meals are still available To-Go. For Sunday (Valentine’s Day) from 4 to 8:00 p.m. Chef Marco has created a 3- course menu with options for each course either for al fresco dining or curbside pickup. Think Rosemary Roasted Prime Rib of Beef.

Chef Marco also has a special Lent menu with traditional Lenten dishes as well as his own Lent creations. It’s available starting on Ash Wednesday, February 17th. Think Mojarra Frita with pan-fried whole tilapia topped with roasted garlic butter and served with rice and frijoles de la olla.

After chefing in the sports and entertainment industry for years, Chef Marco Zapien decided in 2003 that it was time to build a reputation in the private sector by partnering with his Father, Jess, in a family operated restaurant. Zapien’s Salsa Grill & Taqueria has been the culinary heart of the Pico Rivera community for 18 years now and has developed into a community favorite for preparing authentic regional Mexican fare.

They even make their own tortillas fresh daily.

Marco has developed a signature style of cooking that incorporates two generations of his Mother’s and Father’s family recipes with a dash of his own passionate creativity.

Now that we have Chef Marco taking a break from his busy kitchen he stays with us for more inspired food conversation.

Show 411, February 6, 2021: Restaurateur Donato Poto, Co-Owner of Providence and Connie & Ted’s Part One

Donato Poto of Providence plus Connie and Ted's

For 16 years, Providence in Hollywood has elevated the standard of modern American seafood restaurants along with exemplary service. For Valentine’s Day Weekend (Friday, Saturday & Sunday) guests can experience Chef Michael Cimarusti’s award-winning cuisine for curbside takeaway. The extravagant Valentine’s feast (for 2) starts with Morro Bay Gold Oyster and Kaluga Caviar with Crème Fraiche and concludes with a Tarte au Chocolat with Pudwill Farms raspberries. For the decadent Valentine’s Day feast Chef Cimarusti has also created an entertaining, easy-to-follow video where he energetically walks the guest through the assembling and plating of the meal course-by-course.

“Chef Cimarusti is completely dedicated to procuring the finest sustainable seafood—from regional coasts and international waters—and treats those ingredients with uncompromising respect and sophisticated technique. “First and foremost, what guides us here is sustainability,” Cimarusti says. “We use only wild-caught, sustainable products, mostly from American waters, and look to highlight their finest qualities.””

Restaurateur, Co-Proprietor of Providence and graciously welcoming host Donato Poto is with us to talk about Valentine’s Day and look to the future when dine-in (inside) can return.

Show 411, February 6, 2021: Restaurateur Donato Poto, Co-Owner of Providence and Connie & Ted’s Part Two

Donato Poto of Providence plus Connie and Ted's

For 16 years, Providence in Hollywood has elevated the standard of modern American seafood restaurants along with exemplary service. For Valentine’s Day Weekend (Friday, Saturday & Sunday) guests can experience Chef Michael Cimarusti’s award-winning cuisine for curbside takeaway. The extravagant Valentine’s feast (for 2) starts with Morro Bay Gold Oyster and Kaluga Caviar with Crème Fraiche and concludes with a Tarte au Chocolat with Pudwill Farms raspberries. For the decadent Valentine’s Day feast Chef Cimarusti has also created an entertaining, easy-to-follow video where he energetically walks the guest through the assembling and plating of the meal course-by-course.

Also on offer is the Valentine’s Day Edition of The Providence Pantry. If you already have your meal planned tantalizing gourmet enhancements are available. Think local, house-smoked black cod, black truffle brie, black truffle pasta kits, signature cocktails, and a special wine pairing chosen especially for the Valentine’s menu.

“Chef Cimarusti is completely dedicated to procuring the finest sustainable seafood—from regional coasts and international waters—and treats those ingredients with uncompromising respect and sophisticated technique. “First and foremost, what guides us here is sustainability,” Cimarusti says. “We use only wild-caught, sustainable products, mostly from American waters, and look to highlight their finest qualities.””

Connie & Ted’s in West Hollywood Chef Michael’s and Donato’s (along with Craig Nickoloff’s) more casual, full-service Dinner House has reopened for outside patio dining. They are serving Dinner nightly Wednesday through Sunday.

Restaurateur, Co-Proprietor of Providence and graciously welcoming host Donato Poto continues with us to talk about Valentine’s Day at Providence, patio dining at sister restaurant Connie & Ted’s and look to the future when dine-in (inside) can return.

Show 404, December 19, 2020: Pastry Chef Zac Young of PieCaken by Chef Zac Young

Pastry Chef Zac Young“New York City. November 2015. Pastry Chef Zac Young (Final Four of Bravo’s “Top Chef: Desserts,” inaugural season) is brainstorming Thanksgiving specials for his restaurant in midtown. The Executive Chef of the restaurant was super stoked about the Turducken special he was serving like it’s all he could talk about. Zac knew he had the last course, and the last word, he set out to make the Turducken of dessert. PieCaken. If for no other reason, to compete with and possibly make fun of the kitchen’s savory side.”

“Zac posted an in-progress shot on his Instagram, and the comments ranged from a lot of “OMG” to “my daughter just tried to lick this picture.” To “can I buy one?”. “Buy one? Buy a whole one?,” Zac thought “that’s silly, it’s just going to be served by the slice, as a Thanksgiving special.” Then his phone started ringing with friends calling in favors to get one, including Kelly Ripa breaking the news on her show the next morning. “Fine. Let’s sell it.””

The new Christmas PieCaken and the original OG PieCaken are available for nationwide shipping via Goldbelly. In 2021 look for a changing array of festive PieCakens available to coincide with major Holidays. Think Valentine’s Day and Mother’s Day for starters.

“The spectacular Christmas PieCaken features four of the best-selling holiday products all in one – pecan pie, eggnog cheesecake and red velvet cake. It’s topped with sweet and tart cherry pie filling, all layered together with amaretto buttercream.”

Chef Zac joins us with whisk in hand.

Show 360, February 15, 2020: The Challenges of Valentine’s Day Dining for Restaurants

Andy Harris at the KLAA StudiosValentine’s Day is a particularly difficult Holiday for restaurants to manage. Expectations are high on the part of couples and it’s all tables of two who want to linger. What are the operational and food preparation challenges of Valentine’s Day from the restaurant’s perspective?

Executive Producer Andy Harris (who has a background in restaurant operations) explores this with the show’s Producer/Engineer/Board Operator Aaron Fry, who moonlights as a proficient bartender and server with years of experience. Valentine’s Day extends into the Weekend this year so it’s possibly 3-nights of elevated, high-pressure Valentine’s Day dining.