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

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

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

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

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

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

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

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

Podcasts

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

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

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

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

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

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

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

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

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

Cookbook Author MJ Hong

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

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

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

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

MJ Hong joins us with a skillet securely in hand.

Alycia Harshfield of the California Restaaurant Association

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

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

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

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

Stephanie Izard of the Boka Restaurant Group

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

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

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

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

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

Michael Doctulero of Mah Jong’s by Chef Mike

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

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

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

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

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

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

Chef Andrew Gruel of the Slapfish Restaurant Group

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

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

Podcasts

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

Show 445, October 2, 2021: Co-Host Chef Andrew Gruel of the Slapfish Restaurant Group with “Ask the Chef”

Andy Harris and Andrew Gruel at Cabana 14 at the Cove at Pechanga Resort and Casino

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 details his volunteer efforts in support of Bastards American Canteen (Veteran Owned and Operated) with a location in Downey and soon to open on a grander scale in Temecula. They are sponsors of the non-profit Save The Brave.

Show 431, June 26, 2021: Co-Host Chef Andrew Gruel of the Slapfish Restaurant Group 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. 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.

Americans are now enjoying more & more seafood as part of their diet. Where is the majority of the seafood coming from? What you should know about farm-raised fish and seafood as an informed consumer? Chef Andrew is our always reliable source.

The Save the Brave Burger” at Slapfish Southern California locations is Chef Andrew’s latest effort to support especially worthy community causes. Donate whatever you can at Slapfish and receive a premium, juicy-double-decker burger and show our veterans your support. 100 per cent of that money goes toward helping veterans with PTS. The ambitious goal is to raise $100,000 this Summer.

If you’re a Veteran the burger is on Chef Andrew Gruel.

Show 430, June 19, 2021: Co-Host Chef Andrew Gruel of the Slapfish Restaurant Group with “Ask the Chef”

Chef Andrew Gruel savoring a New Jersey style Pizza

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.

The Save the Brave Burger” at Slapfish Southern California locations is Chef Andrew’s latest effort to support especially worthy community causes. Donate whatever you can at Slapfish and receive a premium, juicy-double-decker burger and show our veterans your support. 100 per cent of that money goes toward helping veterans with PTSD. The ambitious goal is to raise $100,000 this Summer.

If you’re a Veteran the burger is on Chef Andrew Gruel.

Show 49, November 23, 2013: Entrepreneur Dave Danhi the founder, director, and executive chef of The Grilled Cheese Truck

Dave Danhi of the Grilled Cheese TruckDave Danhi is the founder, director, and executive chef of The Grilled Cheese Truck. This was the first gourmet food truck to go national and there are big plans to expand through a novel franchising program. A novel program is in the works to sell franchises to returning veterans and it’s a turnkey concept that’s already been tested with great success. A huge following on social media was the initial key to getting this business going. The Big Cheese himself joins us to recount this unlikely success story.

Dave is also a much sought-out executive recruiter for the Hospitality Industry. His firm is DD Factor. We’ll talk to him about this little known (but vitally important) field, also. You honestly don’t find suitable executive chefs and general managers on CraigsList!