Podcasts
Segment One: Show Preview with Executive Producer & Co-Host Andy Harris
Segment Two: Chef Anna Voloshyna, Author, BUDMO! – Recipes from a Ukrainian Kitchen Part One
Segment Three: Chef Anna Voloshyna, Author, BUDMO! – Recipes from a Ukrainian Kitchen Part Two
Segment Four: Executive Chef Robin Higa, MB Grille, Torrance Part One
Segment Five: Executive Chef Robin Higa, MB Grille, Torrance Part Two
Segment Six: NAM Coffee, Anaheim, with Founder Vince Nguyen Part One
Segment Seven: NAM Coffee, Anaheim, with Founder Vince Nguyen Part Two
Segment Eight: Co-Host and Chef Andrew Gruel with “Ask the Chef”
Andy Harris, Executive Producer and Co-host previews the show.
“Ukrainian-born Chef Anna Voloshyna is the author of BUDMO!: Recipes from a Ukrainian Kitchen. Celebrate the rich culture of Ukrainian cuisine with these traditional Eastern European recipes infused with a fresh, contemporary approach for today’s home kitchen, from one of today’s most exciting young chefs of Ukrainian cuisine. With its emphasis on fresh ingredients, time-honored heritage, and warm hospitality, Eastern European cuisine is having a culinary moment, in addition to Ukraine being of great current interest.” Chef Anna Voloshyna is our guest sharing the secrets of the Ukrainian Kitchen.
“Newly launched by the Market Broiler restaurant group is the seafood-centric MB Grille in Torrance at Del Amo Fashion Center designed by the award-winning Hatch Design Group. The new restaurant boasts a contemporary coastal design and lighter color palette, while maintaining Market Broiler’s signature large-format footprint at nearly 6,500 square feet. A spacious outdoor patio, complete with a decorative tile fireplace, welcomes visitors to the main entrance of the Del Amo Fashion Center. Executive Chef Robin Higa’s seasonable menu features shareable starters including a refreshing Crab Avocado Stack with pickled red onion and frisée topped with pineapple relish and cherry tomato puree; Poke Nachos featuring layers of fried wonton triangles topped with MB’s signature poke, serrano peppers, and avocado drizzled with soy sauce and spicy mayo; and Tomato Burrata Bruschetta with whipped burrata, heirloom tomatoes, balsamic reduction, olive oil, and micro basil.” Chef Robin Higa joins us with an order of Poke Nachos at the ready.
Founded in 2022 by Vince Nguyen, NAM Coffee is the first Vietnamese coffee importer and roaster based in Los Angeles. “Nam Coffee is Founder Vince Nguyen’s love letter to his journey from Vietnam to California, a flavor inspired by the mountains of his hometown in Pleiku as much as his current home in Los Angeles. Like many Vietnamese people around the world, Vince always carried the flavor and tradition of Vietnamese coffee with him wherever he goes.” Vince Nguyen is our guest with a fresh-brewed cup of Orange County blend in hand.
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. Have you noticed the Mandatory Service Charge of 18 per cent or more now being added to many restaurant checks? The check might also include a 3 to 5 per cent surcharge as a contribution to employee health care. The Mandatory Service Charge is not a gratuity. Where does it go and who benefits? Should you also leave a gratuity? What’s right? Chef Andrew revisits this increasingly befuddling issue.
All of this and heaping helpings of extra deliciousness on this week’s not-to-miss show!
“Ukrainian-born Chef Anna Voloshyna is the author of BUDMO! Recipes from a Ukrainian Kitchen. Celebrate the rich culture of Ukrainian cuisine with these traditional Eastern European recipes infused with a fresh, contemporary approach for today’s home kitchen, from one of today’s most exciting young chefs of Ukrainian cuisine.”
“With its emphasis on fresh ingredients, time-honored heritage, and warm hospitality, Eastern European cuisine is having a culinary moment, in addition to Ukraine being of great current interest.”
“Meaning “cheers!” in Ukrainian, Budmo! is the first cookbook to celebrate classic Eastern European recipes with a modern, creative twist. Presented by Ukrainian-born, California-based chef, blogger, and culinary instructor Anna Voloshyna, bright flavors and vibrant ingredients sing from each plate. A gorgeous magenta pkhali comes alive with roasted beets and a tangy pomegranate molasses. Borscht is reinvented with green sorrels and semi-soft eggs. And Voloshyna even shares a personal recipe for her Ukrainian grandmother’s duck—roasted to a delicious crispy-brown perfection. These are the dishes that are perfect for gathering your favorite people with, and each one is bound to uncover the mouthwatering flavors and traditions of this endlessly fascinating part of the world.”
“Anna Voloshyna was born in southern Ukraine in 1990 and relocated to the United States in 2011. She is a chef, blogger, and culinary instructor who translates Eastern European cuisine and flavors into approachable dishes for the modern home cook, and is particularly known for her wildly successful pop-up dinners and workshops. She resides with her husband in the San Francisco Bay Area.”
Chef Anna graciously shares with us her recipe for Golden Beet Vinegret Salad.
Chef Anna Voloshyna is our guest sharing the secrets of the Ukrainian Kitchen. Think Thick Kefir Oladky (thick and fluffy pancakes.)
“Newly launched by the Market Broiler restaurant group is the seafood-centric MB Grille in Torrance at Del Amo Fashion Center designed by the award-winning Hatch Design Group. The new restaurant boasts a contemporary coastal design and lighter color palette, while maintaining Market Broiler’s signature large-format footprint at nearly 6,500 square feet. A spacious outdoor patio, complete with a decorative tile fireplace, welcomes visitors to the main entrance of the Del Amo Fashion Center.”
“Upon entering guests are enticed by the on-site fish market, featuring fresh seafood, including wild Atlantic Salmon, Chilean Seabass, Alaskan King Crab legs, mussels, clams, and oysters. With high-vaulted ceilings and exposed steel trusses, the open-air concept brings the outside in through a large window at the front of the space, as well as through an indoor-outdoor bar with seating for 22. Anchoring the dining room, is a large full-view expo window, allowing guests to view the action within the kitchen. The main dining room seamlessly flows into the bar area where high-top tables boast a hand-painted hexagonal design and plush barstool seating which create an exciting interaction between the dining room and bar.”
“While it may be our newest location, our MB Grille in Torrance sets the stage for the future of Market Broiler concepts,” comments founder Rodney K. Couch. “We want to continue to evolve with our guests, many of whom have been coming for more than 30 years, by offering a convivial destination that welcomes and embraces the next generation of diners.”
“The Summer menu celebrates the concept’s roots in sustainable seafood. Executive Chef Robin Higa’s seasonable menu features shareable starters including a refreshing Crab Avocado Stack with pickled red onion and frisée topped with pineapple relish and cherry tomato puree; Poke Nachos featuring layers of fried wonton triangles topped with MB’s signature poke, serrano peppers, and avocado drizzled with soy sauce and spicy mayo; and Tomato Burrata Bruschetta with whipped burrata, heirloom tomatoes, balsamic reduction, olive oil, and micro basil. Seasonal seafood entrees include a whole Mediterranean Branzino in a lemon-artichoke butter sauce, served with broccolini and rice pilaf; and sustainably caught Harpooned Swordfish hand-caught in local waters.”
“A native of Hawaii, Chef Robin Higa trained at Kapiolani College of Culinary Arts. He started his career in the restaurant industry at the age of seventeen, and began “moving up the ladder” when he reached the Mainland. Robin is an experienced executive chef adept at creating and managing a wide range of retail food and beverage concepts from casual themed dining, catering operations and fine dining restaurants. Robin is the consummate chef who truly understands the balance of menu item development and the alignment and execution of delicious food, which is complementary to MB Grille’s operations. He is also an everyday, hands-on, roll-up-your-sleeve team player who goes to great lengths to get the job done.”
Chef Robin Higa joins us with an order of Poke Nachos at the ready.
Founded in 2022 by Vince Nguyen, NAM Coffee is the first Vietnamese coffee importer and roaster based in Los Angeles. “Nam Coffee is Founder Vince Nguyen’s love letter to his journey from Vietnam to California, a flavor inspired by the mountains of his hometown in Pleiku as much as his current home in Los Angeles. Like many Vietnamese people around the world, Vince always carried the flavor and tradition of Vietnamese coffee with him wherever he goes.”
“Vince spent his early childhood in Pleiku, a city known for its coffee, tea, and honey farms. He remembers drinking Vietnamese coffee from quite a young age. And when he was twelve, Vince got first-hand experience working at his mom’s coffee stand in Saigon, where the family moved. She was a single mother who worked long hours to provide for the family. Now, years later, Vince is proud to build off what he learned from that coffee stand and continue his family tradition of entrepreneurship.”
“When Vince moved to Orange County, California to pursue a career in fashion, he was frustrated by the lack of Vietnamese coffee that had the familiar flavors he grew up with. So he went out looking for a source, and luckily met NAM’s fantastic partner who is a third-generation farmer. NAM’s Arabica and Robusta beans come from a family farm on Langbiang mountain in Da Lat, a highland region famous for its scenic vistas and fertile soil.”
“When first developing the NAM roasts, Vince paid careful attention to all of the tiny details that go into achieving perfection. For example, NAM roasts premium, light Robusta beans at lower temperatures for longer periods of time to ensure that every bean gets a nice coat of oil and a lasting, vibrant aroma. NAM guarantees that their products are organic with no additives like corn starch or chicory. NAM offers both Arabica and Robusta blends, spotlighting the diversity and sophistication of Vietnam’s agricultural prowess.”
Vince Nguyen is our guest with a fresh-brewed cup of Orange County blend in hand.
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.
Have you noticed the Mandatory Service Charge of 18 per cent or more now being added to many restaurant checks? The check might also include a 3 to 5 per cent surcharge noted as a contribution to employee health care. The Mandatory Service Charge is not a gratuity. Where does it go and who benefits? Should you also leave a gratuity? What’s right? Chef Andrew revisits this newly befuddling issue.
Podcasts
Segment One: Show Preview with Executive Producer & Co-Host Andy Harris
Segment Two: Chef Anna Voloshyna, Author, BUDMO! – Recipes from a Ukrainian Kitchen Part One
Segment Three: Chef Anna Voloshyna, Author, BUDMO! – Recipes from a Ukrainian Kitchen Part Two
Segment Four: Executive Chef Robin Higa, MB Grille, Torrance Part One
Segment Five: Executive Chef Robin Higa, MB Grille, Torrance Part Two
Segment Six: NAM Coffee, Anaheim, with Founder Vince Nguyen Part One
Segment Seven: NAM Coffee, Anaheim, with Founder Vince Nguyen Part Two
Segment Eight: Co-Host and Chef Andrew Gruel with “Ask the Chef”
