Show 205, January 7, 2017: Show Preview with Andy Harris, Co-Host & Executive Producer

The happiest of Happy New Year’s to all of our listeners and welcome to our first show of 2017! We promise you both an entertaining & informative new year. Hold us to it.

Andrew Gruel and his son WilliamNow a tempting preview of Saturday’s overflowing show and not, with profuse apologies, for dieters. If we’re successful we will always leave you incredibly hungry and thirsty. In our case that’s actually a pretty good thing…Our Co-Host Chef Andrew Gruel is overseeing the official Opening Day Festivities of the new Slapfish in San Clemente. He’ll be joining us later in the show.

You know Executive Chef Ross Pangilinan from his time at Leatherby’s Café Rouge in Costa Mesa at The Segerstrom Concert Hall. He’s now launched his own ambitious venture, Mix Mix Kitchen Bar (A Globally Inspired Chef-Driven Concept) in Downtown Santa Ana. It’s an appealing, somewhat unfamiliar menu of global dishes with influences from traditional French and Italian to modern Filipino cuisines. Chef Ross is our guest.

Long-time Las Vegas journalist Brock Radke is the Managing Editor of Las Vegas Weekly. He’s our regular, always well-informed, Las Vegas insider. Brock is going to update us on Las Vegas happenings in the food sphere.

Obica, the world’s first mozzarella bar, was founded in Rome in 2004. There are now more than 16 contemporary Italian restaurants worldwide including two in Los Angeles (West Hollywood’s Sunset Strip and Century City) and one in Santa Monica. Sommelier and CEO of Obica group, Raimondo Boggia, joins us for a spirited discussion of Italian cuisine.

The epitome of a high energy and multi-disciplined executive chef, Rick Moonen, has two Las Vegas restaurants, RM Seafood (launched in 2005,) and the more recent Rx Boiler Room. It’s his own version of upstairs, downstairs. He’s recognized as the Godfather of Sustainability. Chef Rick is a renown seafood chef and an early proponent of sustainable seafood practices. We’re going trash fishing with Chef Rick.

What’s authentic Neapolitan pizza? We’ll find out from Chef Peppe Miele, President and Director of Operations for VPN Americas, the American delegation of Associazione Vera Pizza Napoletana. The Associazione Vera Pizza Napoletana is an international organization officially established in June 1984 by a group of Neapolitan people representing some of the oldest families of pizza makers and the most famous Neapolitan pizzerias, seeking to cultivate the culinary art of making Neapolitan pizza.

Chef Andrew Gruel of the Slapfish Restaurant Group is our resident hospitality industry expert. He’s a real working chef. We’re continuing his report on possible significant Restaurant Industry Trends for 2017. We’ll add to the ongoing conversation about “Hospitality Included.” Also what’s hot (or cold) in beverages?

All of this and lots more absolutely incredible deliciousness on Saturday’s show!

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Show 205, January 7, 2017: Chef Peppe Miele, President & Director of Operations, VPN Americas

Peppe MieleWhat’s authentic Neapolitan pizza? We’ll find out from Chef Peppe Miele, President and Director of Operations for VPN Americas, the American delegation of Associazione Vera Pizza Napoletana.

The Associazione Vera Pizza Napoletana is an international organization officially established in June 1984 by a group of Neapolitan people representing some of the oldest families of pizza makers and the most famous Neapolitan pizzerias, seeking to cultivate the culinary art of making Neapolitan pizza.

Later on, the association was officially established by the Italian government as a denomination of control (DOC), a designation that made AVPN a legal entity able to give special designation to pizzerias who meet strict requirements that respect the tradition of the art of Neapolitan pizza making.

The mission of AVPN is to promote and protect, in Italy and worldwide, the “true Neapolitan pizza”, as typical product made in accordance with the rules and guidelines described in the International Regulations Book in force since 1984, edited and registered by AVPN.

The Association is also involved in the promotion of equipment and ingredients approved for the production of the “true Neapolitan pizza” and the professionalization of the Neapolitan style pizza makers

We’re mixing the pizza dough in small batches with Chef Peppe. Chef Peppe (with the now departed Antica Pizzeria in Los Angeles) was the first restaurant in the United States to be certified by Associazione Vera Pizza Napoletana.

 

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January 4: Ross Pangilinan, Brock Radke, Obica, Rick Moonen, Vera Pizza Napoletana

Podcasts

Segment One: Show Preview with Andy Harris, Co-Host & Executive Producer
Segment Two: Executive Chef Ross Pangilinan, Mix Mix Kitchen Bar, Santa Ana
Segment Three: Brock Radke, Managing Editor, Las Vegas Weekly
Segment Four: Raimondo Boggia, CEO & Sommelier, Obica Group
Segment Five: Executive Chef Rick Moonen, RM Seafood & Rx Boiler Room, Las Vegas
Segment Six: Peppe Miele, President & Director of Operations, VPN Americas
Segment Seven: Executive Chef & Founder Andrew Gruel, Slapfish Restaurant Group Part One
Segment Eight: Executive Chef & Founder Andrew Gruel, Slapfish Restaurant Group Part Two

The happiest of Happy New Year’s to all of our listeners and welcome to our first show of 2017! We promise you both an entertaining & informative new year. Hold us to it.

Now a tempting preview of Saturday’s overflowing show and not, with profuse apologies, for dieters. If we’re successful we will always leave you incredibly hungry and thirsty. In our case that’s actually a pretty good thing…Our Co-Host Chef Andrew Gruel is overseeing the official Opening Day Festivities of the new Slapfish in San Clemente. He’ll be joining us later in the show.

You know Executive Chef Ross Pangilinan from his time at Leatherby’s Café Rouge in Costa Mesa at The Segerstrom Concert Hall. He’s now launched his own ambitious venture, Mix Mix Kitchen Bar (A Globally Inspired Chef-Driven Concept) in Downtown Santa Ana. It’s an appealing, somewhat unfamiliar menu of global dishes with influences from traditional French and Italian to modern Filipino cuisines. Chef Ross is our guest.

Long-time Las Vegas journalist Brock Radke is the Managing Editor of Las Vegas Weekly. He’s our regular, always well-informed, Las Vegas insider. Brock is going to update us on Las Vegas happenings in the food sphere.

Obica, the world’s first mozzarella bar, was founded in Rome in 2004. There are now more than 16 contemporary Italian restaurants worldwide including two in Los Angeles (Sunset Strip and Century City) and one in Santa Monica. Sommelier and CEO of Obica group, Raimondo Boggia, joins us for a spirited discussion of Italian cuisine.

The epitome of a high energy and multi-disciplined executive chef, Rick Moonen, has two Las Vegas restaurants, RM Seafood (launched in 2005,) and the more recent RX Boiler Room. It’s his own version of upstairs, downstairs. He’s recognized as the Godfather of Sustainability. Chef Rick is a renown seafood chef and an early proponent of sustainable seafood practices. We’re going trash fishing with Chef Rick.

What’s authentic Neapolitan pizza? We’ll find out from Chef Peppe Miele, President and Director of Operations for VPN Americas, the American delegation of Associazione Vera Pizza Napoletana. The Associazione Vera Pizza Napoletana is an international organization officially established in June 1984 by a group of Neapolitan people representing some of the oldest families of pizza makers and the most famous Neapolitan pizzerias, seeking to cultivate the culinary art of making Neapolitan pizza.

Chef Andrew Gruel of the Slapfish Restaurant Group is our resident hospitality industry expert. He’s a real working chef. We’re continuing his report on possible significant Restaurant Industry Trends for 2017. We’ll add to the ongoing conversation about “Hospitality Included.” Also what’s hot (or cold) in beverages ?

All of this and lots more absolutely incredible deliciousness on Saturday’s show!

Ross PangilinanYou know Executive Chef Ross Pangilinan from his time at Leatherby’s Café Rouge in Costa Mesa at The Segerstrom Concert Hall. He’s now launched his own ambitious venture, Mix Mix Kitchen Bar (A Globally Inspired Chef-Driven Concept) in Downtown Santa Ana.

It’s an appealing, somewhat unfamiliar menu (Dinner) of global dishes with influences from traditional French and Italian to modern Filipino cuisines. Sunday Brunch has recently been added to the menu.

“The inspiration for my menu at Mix Mix comes from both the memories I embrace from childhood and techniques I’ve learned throughout my culinary career,” commented Chef Ross Pangilinan, who has worked in Michelin-starred restaurants across France and California. “At an early age, my father instilled in me an appreciation for diversity in food; together, we explored everything from hole-in-the-wall Chinese eateries to high-end French restaurants.”

Dishes like the Filipino Ceviche and Tropical Verrine pay homage to Pangilinan’s Filipino heritage. Among his signature dishes, the Tropical Verrine is a modern interpretation of the restaurant’s namesake dish, Mix Mix, the literal translation from Halo Halo, a traditional Filipino dessert featuring a mixture of sweets.

“The dining adventures I shared with my father sparked my inspiration for cuisine at a young age,” added Pangilinan. “To this day, I draw inspiration from the meals we shared together.”

In addition to its eclectic menu of global cuisine, Mix Mix offers handcrafted libations from its craft cocktail bar. The beverage program focuses on ‘shaken & stirred’ cocktails created with house-made bitters, syrups, and infusions, as well as French wines and craft beer from around the world.

Prominent features of the new restaurant include a succulent garden wall behind the bar and in the dining room, a 6-seat ‘butcher’s block’ chef’s table that peers directly into the restaurant’s open kitchen. The reservation-only chef’s table will offer a five-course “Oui Chef” menu that evokes a dining experience for all the senses.

Chef Ross escapes from the kitchen briefly and is our in-studio guest.

Brock Radke of Las Vegas WeeklyLong-time Las Vegas journalist Brock Radke is the Managing Editor of Las Vegas Weekly. He’s our regular, always well-informed, Las Vegas insider. Brock is going to update us on Las Vegas happenings in the food sphere.

First up is revisting MGM Resorts International’s test of charging for both valet and self-parking for all of their Strip properties. Locals were initially excused from paying for self-parking and that’s now changing. Many of the other large Strip properties (including Caesars Entertainment Corp.) are now following suit.

Raimondo BoggiaObica, the world’s first mozzarella bar, was founded in Rome in 2004. There are now more than 16 contemporary Italian restaurants worldwide including two in Los Angeles (Sunset Strip and Century City) and one in Santa Monica.

Obicà is the only restaurant in Los Angeles to directly import Mozzarella di Bufala DOP (Denomination of Protected Origin) twice a week from cheese makers in Campania, southern Italy, ensuring the utmost freshness and quality. Obicà offers four kinds of mozzarella: a traditional Bufala ClassicaBufala Affumicata, which is smoked on iron nets over a hay fire, Burrata, which is sweet and creamy, and Burrata al Tartufo with black truffle.

Obicà also serves its signature pizza, prepared with a blend of stone-ground white flour and whole wheat organic flour, cooked in the restaurant’s stone pizza oven. Obicà’s pizza dough is left to rise for a minimum of 48 hours, with no chemical yeasts, resulting in an airy and lighter texture.

All the fresh pasta are homemade and the ingredients are organic. The wine list includes an extensive array of Italian indigenous grown grapes. The design is casual with a contemporary and elegant touch. Founded in 2004 by Silvio Ursini, all of Obicà’s locations and concepts follow a straightforward philosophy of serving food that is good, clean and fair.

Sommelier and CEO of Obica group, Raimondo Boggia, joins us for a spirited discussion of Italian cuisine.

Rick Moonen of rm seafood in Las VegasThe epitome of a high energy and multi-disciplined executive chef, Rick Moonen (a James Beard Award recipient) has two Las Vegas restaurants in Mandalay Place, RM Seafood (launched in 2005,) and the more recent Rx Boiler Room.

He’s recognized as the Godfather of Sustainability. Chef Rick is a renown seafood chef and an early proponent of sustainable seafood practices.

Chef Moonen also believes in supporting local farmers. Chef Rick will tell us about his association with Desert Bloom Eco Farm.

Combining the alchemy of food and drink, Celebrity Chef Rick Moonen showcases in Rx Boiler Room his spin on classic comfort food, offering guests a variety of playful creations in small and large plate portions, ideal for a shared dining experience. Paired to elevate and complement the overall experience, the drink menu features an emporium of the finest spirits and innovative libations.

Showcasing a playful interior design that defies its new age, Rx Boiler Room offers a modern reflection of the Victorian era, celebrating the steampunk sub-genre often associated with science-fiction and inspired by industrialized Western civilization during the 19th century.

We’re going trash fishing with Chef Rick.

Peppe MieleWhat’s authentic Neapolitan pizza? We’ll find out from Chef Peppe Miele, President and Director of Operations for VPN Americas, the American delegation of Associazione Vera Pizza Napoletana.

The Associazione Vera Pizza Napoletana is an international organization officially established in June 1984 by a group of Neapolitan people representing some of the oldest families of pizza makers and the most famous Neapolitan pizzerias, seeking to cultivate the culinary art of making Neapolitan pizza.

Later on, the association was officially established by the Italian government as a denomination of control (DOC), a designation that made AVPN a legal entity able to give special designation to pizzerias who meet strict requirements that respect the tradition of the art of Neapolitan pizza making.

The mission of AVPN is to promote and protect, in Italy and worldwide, the “true Neapolitan pizza”, as typical product made in accordance with the rules and guidelines described in the International Regulations Book in force since 1984, edited and registered by AVPN.

The Association is also involved in the promotion of equipment and ingredients approved for the production of the “true Neapolitan pizza” and the professionalization of the Neapolitan style pizza makers

We’re mixing the pizza dough in small batches with Chef Peppe.

Andrew and William GruelChef Andrew Gruel of the Slapfish Restaurant Group is our resident hospitality industry expert. He’s a real working chef. We’re continuing his report on possible significant Restaurant Industry Trends for 2017. We’ll add to the continuing conversation about “Hospitality Included.” Also, what’s hot (or cold) in beverages ?

This morning Chef Andrew is at his newest Slapfish in the Outlets at San Clemente. It’s the Official Opening Day!

Podcasts

Segment One: Show Preview with Andy Harris, Co-Host & Executive Producer
Segment Two: Executive Chef Ross Pangilinan, Mix Mix Kitchen Bar, Santa Ana
Segment Three: Brock Radke, Managing Editor, Las Vegas Weekly
Segment Four: Raimondo Boggia, CEO & Sommelier, Obica Group
Segment Five: Executive Chef Rick Moonen, RM Seafood & Rx Boiler Room, Las Vegas
Segment Six: Peppe Miele, President & Director of Operations, VPN Americas
Segment Seven: Executive Chef & Founder Andrew Gruel, Slapfish Restaurant Group Part One
Segment Eight: Executive Chef & Founder Andrew Gruel, Slapfish Restaurant Group Part Two

Show 31, June 15, 2013: Adam Fleischman, CEO of Umami Restaurant Group, Los Angeles Continued…

Umami BurgerEvery Umami Burger location is different in design to capture the look and feel of the area it’s in. Every location has a signature burger.

By the end of 2013 Adam guesstimates that there will be 30 Umami Burger locations. He sees a maximum potential in the USA of perhaps 150 locations. He will only go into cities with an existing food culture.

Adam then talked about his pizza concept in Westwood, 800 Degrees. They are now serving 1,200 pizzas a day. He’s proud of the made-to-order pizzas they serve. They are going for the authentic Naples pizza certification which is the VPN Americas administered by the authentic Neapolitan pizza makers in Italy.

Money has been raised to expand the 800 Degrees pizza brand. Initial new locations will be focused in Los Angeles.

Fleischman’s newest project is a business incubator for creative food entrepreneurs. Umami Ventures will provide their expertise (and special ability to raise money) to grow exciting food concepts in partnership with the creating entrepreneurs.

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