Show 344, October 12, 2019: David Hanna, Proprietor, Hanna’s Restaurant & Bar Part One

GOlden Foodie Award Winner David HannaHanna’s Restaurant & Bar is one of South Orange County’s premiere dining establishments. Named one of the U.S. top 100 restaurants by Yelp, Hanna’s offers modern American Steakhouse cuisine prepared with a classic, traditional flair. “Our appetite for an exceptional dining experience is rooted deep in our passion for extraordinary culinary creations and exemplified in our award-wining service and ambiance.”

“Hanna’s is an American Steakhouse, sourcing USDA prime steak, along with American & Japanese Wagyu. We believe in celebrating classic cuisine with a modern twist. Market-driven farm-to-table creations.”

“It has often been said that a true fine dining experience represents a work of art; from the skill of creativity and execution of technique, to the quality of ingredients used and precision of presentation. At Hanna’s, we have made it our philosophy and passion to master the art of perfection in every single dish we create. Every day we seek to find the newest culinary innovations to continue to establish the highest standards in fine dining distinction.”

David Hanna has been the recipient of the Golden Foodie Award for Outstanding Community Service for both 2018 and 2019.

Hands-on proprietor David Hanna, a third-generation restaurateur, is our hospitable guest.

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Show 344, October 12, 2019: David Hanna, Proprietor, Hanna’s Restaurant & Bar Part Two

GOlden Foodie Award Winner David HannaHanna’s Restaurant & Bar was established in 2005 and has quickly become one of Orange County’s premiere dining establishments. Named one of the U.S. top 100 restaurants by Yelp, Hanna’s Restaurant & Bar offers modern American Steakhouse cuisine prepared with classic, traditional flair.”

“Our appetite for an exceptional dining experience is rooted deep in our passion for extraordinary culinary creations and exemplified in our award-wining service and ambiance. From our friendly bartenders, vibrant ambiance, outgoing wait staff, and incredible menu, our guests are always embraced in a comforting fashion. And on any given night you can always find owner David Hanna mingling among guests and ensuring that every detail of their experience at Hanna’s is (hopefully) nothing short of extraordinary.​”

“Dave Hanna’s passion for food and hospitality is deeply rooted in family tradition. The Hanna family’s culinary connection began with owner David Hanna’s grandfather who served as a cook in the US Army during World War I. After his service, David’s Grandfather expanded his love for the culinary arts with the opening of his own restaurant in Western Pennsylvania called The Lone Star – the first of many restaurants opened by the Hanna family.” ​

“Following in his grandfather’s footsteps, David Hanna established the first coffee house in Rancho Santa Margarita called Haute Caffé and opened a second location quickly after. Both shops eventually sold in 1997 and, after taking several years to recharge, David decided to venture back into the hospitality scene in 2005 with the opening of Hanna’s Restaurant and Bar.”

“Hanna’s believes the essence of life is sharing meals and cherishing time with one another. Hanna’s aims to foster a connective experience with service that is based on the art of hospitality. We believe in a commitment to excellence from how we source our food to training our gold standard team.”

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Show 332, July 13, 2019: Show Preview with Co-Host Andy Harris

Now a provocative preview of Saturday’s scrumptious show.

It’s not, with profuse apologies, for dieters. If we’re successful we will always leave you incredibly hungry and thirsty. In our case that’s probably a pretty good thing… As always, we greatly appreciate you being a part of our loyal listening audience. Couldn’t do it without you.

The 2019 OC Fair opened the gates on Friday, July 12th. Outrageous Fair Food is always a mouthwatering highlight. What crazy edible will they next put on a stick? One of the all-star Fair Food personalities is the well-traveled Midway Gourmet, Chef Dominic Palmieri of Biggy’s fame on the RCS Carnival Midway. We’ll find out what indulgent deliciousness Chef Dominic is cooking up for July 12th through August 11th.

Chef Davide Cerretini is the Chef/ Co-Proprietor of the modest (10 tables) Botto Bistro in Richmond, CA. In 2014 he discontinued an advertising effort on Yelp and things then suddenly turned highly negative on his Yelp page. Curious…Meanwhile aggressive sales staff at Yelp was relentless in pursuing him to continue advertising. This is all detailed by Chef Davide in the new documentary on Yelp, Billion Dollar Bully.” Chef Davide engagingly explains the unlikely story of how he creatively turned the tables on Yelp.…As the “One Star Chef” business now actually couldn’t be better…

Adding to the growing culinary scene that can be found in and around Newport Beach’s Lido Marina, Fable & Spirit launched in June on the Newport Peninsula. The restaurant is the 3rd in Orange County for husband-and-wife team Darren and Jean Coyle, who brought Dublin 4 Gastropub and Wineworks for Everyone to Orange County. Their newest establishment celebrates the Spirit and heritage of the Irish people, and the setting shares the many Fairytales (Fables) of Mythological Ireland, complete with heroes, queens and goddesses. The

Coyle Family joins us including daughter, Ali, the Sommelier and son, Drew, who is the Director of Spirits.

Go Little Tokyo’s 4th Annual Delicious Little Tokyo returns to the heart of Downtown Los Angeles for two days on Friday, July 19th and Saturday, July 20th and features over 20 exclusive events including all-new interactive workshops, tastings, and demonstrations curated for first-time foodies and culinary enthusiasts alike. Little Tokyo Community Council’s 1st Vice Board Chairman, Chris Komai, separates the chopsticks for us revealing all the tantalizing details.

Chef & Restaurateur Don Tahara is a Co-Owner of both Sake Dojo! and Far Bar in Little Tokyo. He is hosting two different tasting demos on Saturday afternoon, July 20th as part of the 4th Annual Delicious Little Tokyo. First up is “Sake & Food Pairing with Sake Dojo” and then “Craft Beer & Chicken Wing Pairing with Far Bar.” We’ll meet him.

Our Co-Host, Chef Andrew Gruel, the Founder of The Slapfish Restaurant Group, joins us from the road where he is in the process of opening new Slapfish restaurants. We’re continuing the popular “Ask the Chef” segments responding to your questions about all things culinary. To our benefit Chef Andrew is a real, working chef.

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

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Show 332, July 13, 2019: Chef Davide Cerretini, Botto Bistro, Richmond, CA, -“The One-Star Chef”

Chef Davide CerretiniChef Davide Cerretini is the Chef / Co-Proprietor of the modest (10 tables) Botto Bistro in Richmond, CA. In 2014 he discontinued a modest advertising effort on Yelp that clearly wasn’t bringing in new business and things suddenly turned highly negative on his Yelp page. Curious… Meanwhile the hugely aggressive sales staff at Yelp was relentless in pursuing him to resume advertising.

This is all engagingly explained by Chef Davide in the new documentary on Yelp, “Billion Dollar Bully.” Chef Davide details the unlikely story of how he eventually creatively turned the tables on Yelp.…As the “One Star Chef” business at Botto Bistro actually couldn’t be better…

“For five long years, we have refused service to their supporters (Yelp), mocked their users and made profit out of their arrogance, using their forum as we please without their permission. All while having a blast.”

“We made the world laugh at them, a small Italian restaurant sticking it to what they thought was the god of the online review sites. But we have no gods to worship here, just pizza and a bad Italian attitude. After all, it was not such a great idea try to extort the Italians and now they know.” – Chef Davide Cerretini

Play

July 13: Midway Gourmet, Davide Carretini, Fable & Spirit, Delicious Little Tokyo

Podcasts

Segment One: Show Preview with Co-Host Andy Harris
Segment Two: Chef Dominic Palmieri, The Midway Gourmet, OC Fair 2019
Segment Three: Chef Davide Cerretini, Botto Bistro, Richmond, CA, -“The One-Star Chef”
Segment Four: Fable & Spirit, Newport Beach with Proprietors Darren and Jean Coyle
Fable & Spirit, Newport Beach with Sommelier Ali Coyle
Segment Six: Delicious Little Tokyo with Chris Komai, Little Tokyo Community Council
Segment Seven: Little Tokyo Chef & Restaurateur Don Tahara, Sake Dojo! & Far Bar
Segment Eight: Co-Host Chef Andrew Gruel of Slapfish Restaurant Group with “Ask the Chef”

Now a provocative preview of this Saturday’s scrumptious show.

It’s not, with profuse apologies, for dieters. If we’re successful we will always leave you incredibly hungry and thirsty. In our case that’s probably a pretty good thing… As always, we greatly appreciate you being a part of our loyal listening audience. Couldn’t do it without you.

The 2019 OC Fair opens the gates on Friday, July 12th. Outrageous Fair Food is always a mouthwatering highlight. What crazy edible will they next put on a stick? One of the all-star Fair Food personalities is the well-traveled Midway Gourmet, Chef Dominic Palmieri of Biggy’s fame on the RCS Carnival Midway. We’ll find out what indulgent deliciousness Chef Dominic is cooking up for July 12th through August 11th.

Chef Davide Cerretini is the Chef/ Co-Proprietor of the modest (10 tables) Botto Bistro in Richmond, CA. In 2014 he discontinued a modest advertising effort on Yelp and things suddenly turned highly negative on his Yelp page. Curious…The aggressive sales staff at Yelp was relentless in pursuing him. This is all detailed by Chef Davide in the new documentary on Yelp, “Billion Dollar Bully.” Chef Davide engagingly explains the unlikely story of how he creatively turned the tables on Yelp.…As the “One Star Chef” business actually couldn’t be better…

Adding to the growing culinary scene that can be found in and around Newport Beach’s Lido Marina, Fable & Spirit launched in June on the Newport Peninsula. The restaurant is the 3rd in the region for husband-and-wife team Darren and Jean Coyle, who brought Dublin 4 Gastropub and Wineworks for Everyone to Orange County. Their newest establishment celebrates the Spirit and heritage of the Irish people, and the setting shares the many Fairytales (Fables) of Mythological Ireland, complete with heroes, queens and goddesses. The Coyle Family joins us including daughter, Ali, the Sommelier and son, Drew, who is the Director of Spirits.

Go Little Tokyo’s 4th Annual Delicious Little Tokyo returns to the heart of Downtown Los Angeles for two days on Friday, July 19th and Saturday, July 20th and features over 20 exclusive events including all-new interactive workshops, tastings, and demonstrations curated for first-time foodies and culinary enthusiasts alike. Little Tokyo Community Council’s 1st Vice Board Chairman, Chris Komai, separates the chopsticks for us revealing all the tantalizing details.

Chef & Restaurateur Don Tahara is a Co-Owner of both Sake Dojo! and Far Bar in Little Tokyo. He is hosting two different tasting demos on Saturday afternoon, July 20th as part of the 4th Annual Delicious Little Tokyo. First up is “Sake & Food Pairing with Sake Dojo” and then “Craft Beer & Chicken Wing Pairing with Far Bar.” We’ll meet him.

Our Co-Host, Chef Andrew Gruel, the Founder of The Slapfish Restaurant Group, joins us from the road where he is in the process of opening new Slapfish restaurants. We’re continuing the popular “Ask the Chef” segments responding to your questions about all things culinary. To our benefit Chef Andrew is a real, working chef.

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

Dominic Palmieri of Midway GourmetThe 2019 OC Fair opens the gates on Friday, July 12th. Outrageous Fair Food is always a mouthwatering highlight. What crazy edible will they next put on a stick? One of the all-star, Fair Food personalities is the well-traveled Midway Gourmet, Chef Dominic Palmieri of Biggy’s fame on the RCS Carnival Midway.

Chef Dominic has noticed a taste trend in addition to the continuing appeal of spicy flavors. That’s sour. The creative minds at The Midway Gourmet have found spicy & sour inspiration and now perfected the “Crunchy Flaming Hot Pickle” which debuts at the OC Fair. “This is a massive jumbo dill pickle cored out, filled with ground crunchy flaming hot Cheetos and then topped with whole crunchy flaming hot Cheetos and cheese.”

We’ll find out what other indulgent deliciousness Chef Dominic is cooking up for July 12th through August 11th.

Chef Davide CerretiniChef Davide Cerretini is the Chef / Co-Proprietor of the modest (10 tables) Botto Bistro in Richmond, CA. In 2014 he discontinued a modest advertising effort on Yelp that clearly wasn’t bringing in new business and things suddenly turned highly negative on his Yelp page. Curious… The aggressive sales staff at Yelp was then relentless in pursuing him.

This is all engagingly explained by Chef Davide in the new documentary on Yelp, “Billion Dollar Bully.” Chef Davide details the unlikely story of how he eventually creatively turned the tables on Yelp.…As the “One Star Chef” business at Botto Bistro actually couldn’t be better…

“For five long years, we have refused service to their supporters (Yelp), mocked their users and made profit out of their arrogance, using their forum as we please without their permission. All while having a blast.”

“We made the world laugh at them, a small Italian restaurant sticking it to what they thought was the god of the online review sites.

But we have no gods to worship here, just pizza and a bad Italian attitude. After all, it was not such a great idea try to extort the Italians and now they know.” – Chef Davide Cerretini

Darren and Jean Coyle of Fable and SpiritAdding to the growing culinary scene that can be found in and around Newport Beach’s Lido Marina, Fable & Spirit launched in June on the Newport Peninsula. The restaurant is the 3rd in the region for husband-and-wife team Darren and Jean Coyle, who previously brought Dublin 4 Gastropub and Wineworks for Everyone to Orange County. Their newest establishment celebrates the Spirit and heritage of the Irish people, and the setting will share the many Fairytales (Fables) of Mythological Ireland, complete with heroes, queens and goddesses.

With a menu curated by Executive Chef David Shofner, this sophisticated and captivating neighborhood restaurant presents a high energy, yet refined dining experience and setting that plays into Irish fairytale whimsy.

“My dream is for Fable & Spirit to become that favorite neighborhood restaurant known for its imaginative, progressive and delicious from-scratch signature food and drink creations. I want our guests to thoroughly enjoy the best that life has to offer with their friends and family,” comments Darren Coyle, who draws from his own upbringing in County Mayo and Dublin 4, Ireland. “When our guests pass through the Georgian gold-colored Dublin Door, they will be warmly welcomed and introduced to some of the best of food, drink and good times that Orange County has to offer. While our kitchen and bar take a serious approach to all things culinary and craft, we want to share the spirit and magic of our rich Irish heritage.”

Darren and Jean Coyle are our guests.

Darren, Jean, Ali and Drew CoyleFable & Spirit is a true Coyle Family affair. Daughter, Ali, is the Sommelier and son, Drew, is the Director of Spirits.

“The wine program is of note, with a forward- thinking ideology that presents a list with more than just popular wineries, but also lesser-known quality wines. Ali first became intrigued by the world of wine at the age of 17, when her parents opened Wineworks for Everyone.”

“Drew’s rich bar program focuses on an extensive selection of whiskeys, gins and spirits, and liqueurs to present serious cocktails. These complement the bar’s more colorful creations, including the pretty-in-pink ‘Friends In High Places’ with Ford’s Gin, Pomp & Whimsy, raspberry syrup, lemon, lavender water and egg white; the Celtic green ‘Morrigan’s Dream’ with Hendrick’s Gin, pressed celery, pineapple, and chartreuse; and a carrot-orange libation, playfully named ‘Hares Looking at You’, with Wheatley Vodka, Canton Ginger, pressed carrot, lemon and basil.”

“As important as locally sourced, fresh ingredients are to our kitchen, they are equally important to a perfectly designed cocktail,” emphasizes Drew. “Everything but the spirit is hand squeezed, pressed, or infused in-house daily.”

Ali & Drew Coyle join the conversation about Fable & Spirit.

Chris Komai of the Little Tokyo Community CouncilGo Little Tokyo’s 4th Annual Delicious Little Tokyo returns to the heart of Downtown Los Angeles for two days on Friday, July 19th and Saturday, July 20th and features over 20 exclusive events including all-new interactive workshops, tastings, and demonstrations curated for first-time foodies and culinary enthusiasts alike.

“Taste, experience, and indulge during Delicious Little Tokyo, Los Angeles’ largest annual Japanese culinary weekend. The foodie festival features two days of delicious food harvested from the streets of Little Tokyo, celebrating the diversity, cultural traditions, and of course, food of the historic neighborhood!”

“Sample, explore, and discover, with friends and family, all Little Tokyo has to offer including tastings by participating Little Tokyo restaurants, hands-on culinary workshops, live cooking demonstrations, sake and beer food pairing classes, and more, exclusively available during Delicious Little Tokyo weekend.”

Little Tokyo Community Council’s 1st Vice Board Chairman, Chris Komai, separates the chopsticks for us revealing all the tantalizing details.

Dont Tahara of Sake DojoChef & Restaurateur Don Tahara is a Co-Owner of both Sake Dojo! and Far Bar in Little Tokyo. He is hosting two different tasting demos on Saturday afternoon, July 20th.

Sake & Food Pairing with Sake Dojo, 12:00 – 1:00 PM — Learn the history, cultural significance and brewing process of various types of sake offered at Little Tokyo’s newest Japanese-style restaurant with a modern culinary twist, Sake Dojo! Join Sake Dojo Co-Owner, Don Tahara, for a lesson on pairing sake with cheese and desserts. $20 admission, must be 21 years or older to attend.

Craft Beer & Chicken Wing Pairing with Far Bar, 2:00 – 3:00 PM — Far Bar Little Tokyo continues to host some of the world’s newest and best craft beers, introducing Los Angeles to brewers like Mumford Brewing, El Segundo Brewing, and Bottle Logic Brewing that regularly rotate on their taps. Curated by co-owner, Don Tahara, pair some of their unique selection of brews with different chicken wings including their famous Ming’s Wings. $20 admission, must be 21 years or older to attend.

Andy Harris and Andrew Gruel at Cabana 14 at the Cove at Pechanga Resort and CasinoOur Co-Host, Chef Andrew Gruel, the Founder of The Slapfish Restaurant Group, joins us from the road where he is in the process of opening new Slapfish restaurants. We’re continuing the popular “Ask the Chef” segments responding to your questions about all things culinary. To our benefit Chef Andrew is a real, working chef.

Always doing his part to generously serve and give back to the community Chef Andrew was just in Venice, Italy volunteering for the US Army as part of their Healthy Army Communities. We’ll chat about it.

GMO salmon engineered to grow twice as fast as it’s natural cousin is back in the news. Is it safe to eat? We’ll get Chef Andrew’s informed thoughts.

Podcasts

Segment One: Show Preview with Co-Host Andy Harris
Segment Two: Chef Dominic Palmieri, The Midway Gourmet, OC Fair 2019
Segment Three: Chef Davide Cerretini, Botto Bistro, Richmond, CA, -“The One-Star Chef”
Segment Four: Fable & Spirit, Newport Beach with Proprietors Darren and Jean Coyle
Fable & Spirit, Newport Beach with Sommelier Ali Coyle
Segment Six: Delicious Little Tokyo with Chris Komai, Little Tokyo Community Council
Segment Seven: Little Tokyo Chef & Restaurateur Don Tahara, Sake Dojo! & Far Bar
Segment Eight: Co-Host Chef Andrew Gruel of Slapfish Restaurant Group with “Ask the Chef”

Show 329, June 22, 2019: “Billion Dollar Bully” Update with Filmmaker Kaylie Milliken

Kaylie MillikenNow that the thought-provoking documentary, Billion Dollar Bully, is in release it’s time to revisit filmmaker Kaylie Milliken. In the film business owners (including chefs & restaurateurs) from across a broad spectrum share their personal stories of Yelp‘s questionable business dealings — all of which have been vehemently denied by Yelp.

“Today, consumers Yelp everything, from restaurants to surgeons. The same businesses that receive reviews — good or bad — simultaneously receive phone calls from Yelp salespeople to pay to advertise on Yelp. The small business community sees Yelp’s sales tactics as extortion, as their business’s reviews are filtered in ways that negatively impact their progress if advertisements aren’t purchased.”

“Does Yelp genuinely have an interest in helping people support the best local businesses, or is Yelp a pay-to-play platform? How can Yelp do an honest job of representing consumer sentiment while at the same time fueling their business with advertising dollars from the same companies being reviewed on their site? How does Yelp respond to claims of extortion? As a company that has claimed to care about free speech, what responsibility does Yelp have to provide recourse for business owners who need to address malicious libel from competitors and others who malign them for personal reasons? Should libelous reviews be allowed to remain, even when proven untrue?”

These questions are thoughtfully investigated and answered in the new documentary, Billion Dollar Bully.

Play

Show 310, February 9, 2019: Show Preview with Co-Host Andy Harris

Now an appetizing preview of this Saturday’s mouthwatering show. It’s not, with profuse apologies, for dieters. If we’re successful we will always leave you incredibly hungry and thirsty. In our case, and upon careful reflection, that’s probably a pretty good thing… As always thanks for being a part of our loyal listening audience.

Harley Laguna Beach is the newest project for Chef Greg Daniels (ex-Haven Gastropub.) It’s focused on creative, seasonal menus backed up by real hospitality. It’s Dinner only for the moment with Brunch on the horizon. Chef Greg joins us with the delectable details.

The Tesse West Hollywood creative team has rebranded the adjacent Fred Segal Café on the Sunset Strip as the more casual Tesse Café & Bakery with weekday lunch service. Distinctive desserts from partner Sally Camacho Mueller, pastry chef extraordinaire. Managing Partner & wine guru Jordan Ogron (Boutellier) has all tasty the details.

We all know the business review site, Yelp. Is it a trustworthy, objective business review site or an immensely lucrative platform for advertising? Where do Yelp “Elites” fit into the picture? How reliable are their opinions? Documentary filmmaker Kaylie Milliken was curious and spent the last four years researching and making “Billion Dollar Bully.” The documentary is about to be released and you can be the judge for yourself on Yelp. Filmmaker Kaylie Milliken joins us without any filtering.

After over a year of intensive training, Team USA, comprised of Chef Matthew KirkleyCommis Mimi Chen and Head Coach Robert Sulatycky, represented their country in Lyon, France on January 29th at the world’s most prestigious culinary competition, the Bocuse d’Or.. Team USA was defending the Gold statue from 2017. Chef Sulatycky, just back from Lyon, provides the concluding update on this year’s prestigious event.

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

Play

Show 310, February 9, 2019: Documentary Filmmaker Kaylie Milliken, “Billion Dollar Bully”

Kaylie MillikenWe all know, and have probably used, the business review site, Yelp. Is it a trustworthy, objective business review site or an immensely lucrative platform for advertising? Where do Yelp! “Elites” fit into the picture? How reliable are their “honest” opinions?

Documentary filmmaker Kaylie Milliken was curious and spent the last four years researching and making “Billion Dollar Bully.” A wide cross section of small business people share their experiences with Yelp and their less than subtle advertising sales tactics. Particularly fascinating is the story of Chef Davide Cerretini of Botto in Northern California. He turned the tables on Yelp in the Italian way. The documentary is about to be released and you can be the judge.

Filmmaker Kaylie Milliken joins us without any filtering.

Play

Show 310, February 9, 2019: Documentary Filmmaker Kaylie Milliken, “Billion Dollar Bully” Continues…

Kaylie MillikenWe all know, and have probably used, the business review site, Yelp. Is it a trustworthy, objective business review site or an immensely lucrative platform for advertising? Where do Yelp! “Elites” fit into the picture? How reliable are their “honest” opinions?

“Billion Dollar Bully is an investigative documentary about Yelp that examines the claims by business owners of extortion, review manipulation and review fabrication. In this documentary you will meet business owners from across a broad spectrum, whose commonality is their allegations of Yelp’s questionable business dealings.”

“For years, Yelp has been accused of unethical business practices, all of which Yelp vehemently denies and chalks up as conspiracy theories.”

“Business owners and consumers deserve to see arguments for and against Yelp’s business tactics. After so much debate in the media, this challenging documentary is long overdue.”

Play

February 9: Greg Daniels, Tesse, Yelp’s Billion Dollar Bully, Robert Sulatycky

Podcasts

Segment One: Show Preview with Co-Host Andy Harris
Segment Two: Chef / Proprietor Greg Daniels, Harley Laguna Beach
Segment Three: Jordan Ogron, Managing Partner, Tesse, Tesse Café & Bakery, Boutellier, Sunset Strip, West Hollywood
Segment Four: Documentary Filmmaker Kaylie Milliken, “Billion Dollar Bully” Part One
Segment Five: Documentary Filmmaker Kaylie Milliken, “Billion Dollar Bully” Part Two
Segment Six: Chef Robert Sulatycky, Head Coach, Team USA 2019, Bocuse d’Or Part One
Segment Seven: Chef Robert Sulatycky, Head Coach, Team USA 2019, Bocuse d’Or Part Two

Listener note for this Saturday, February 9th. For this Saturday only we follow Anaheim Ducks Hockey from 3 to 5:00 p.m. Please join us just a bit later in the afternoon. Same salivating show…

Now an appetizing preview of this Saturday’s mouthwatering show. It’s not, with profuse apologies, for dieters. If we’re successful we will always leave you incredibly hungry and thirsty. In our case, and upon careful reflection, that’s probably a pretty good thing… As always thanks for being a part of our loyal listening audience.

Harley Laguna Beach is the newest project for Chef Greg Daniels (ex-Haven Gastropub.) It’s focused on creative, seasonal menus backed up by real hospitality. It’s Dinner only for the moment with Brunch on the horizon. Chef Greg joins us with the delectable details.

The Tesse West Hollywood creative team has rebranded the adjacent Fred Segal Café on the Sunset Strip as the more casual Tesse Café & Bakery with weekday lunch service. Distinctive desserts from partner Sally Camacho Mueller, pastry chef extraordinaire. Managing Partner & wine guru Jordan Ogron (Boutellier) has all tasty the details.

We all know the business review site, Yelp. Is it a trustworthy, objective business review site or an immensely lucrative platform for advertising? Where do Yelp “Elites” fit into the picture? How reliable are their opinions? Documentary filmmaker Kaylie Milliken was curious and spent the last four years researching and making “Billion Dollar Bully.” The documentary is about to be released and you can be the judge on Yelp. Filmmaker Kaylie Milliken joins us without any filtering.

After over a year of intensive training, Team USA, comprised of Chef Matthew Kirkley, Commis Mimi Chen and Head Coach Robert Sulatycky, represented their country in Lyon, France on January 29th at the world’s most prestigious culinary competition, the Bocuse d’Or. Team USA was defending the Gold statue from 2017. Chef Sulatycky, just back from Lyon, provides the final update on this year’s prestigious event.

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

Greg Daniels of Haven GastropubHarley Laguna Beach is the newest project for Chef Greg Daniels (ex-Haven Gastropub.) It’s focused on creative, seasonal menus backed up by real hospitality. It’s Dinner only for the moment with Brunch on the horizon.

“This mission is demonstrated in all aspects of the project, from Daniels’ collaboration with local food producers to find the best and freshest meat, seafood and vegetables in the area, to welcoming diners into the space, to carefully crafting and preparing the food, to a renewed focus on giving guests the best overall restaurant experience they’ve had in a long time.”

“Chef Daniels earned his culinary arts degree from Le Cordon Bleu in 2005. After which, Chef Daniels worked his way up in the kitchens of Pascal in Newport Beach and Napa Rose in Anaheim before he took a turn at restaurant consulting; this resulted with him becoming Executive Chef and partner at Haven Gastropub in Orange for nine years. Under Chef Daniels’ guidance, Haven Gastropub became a popular destination in Orange County and beyond, and both the restaurant and Chef Daniels earned awards for the work that he and his team performed. Chef Daniels also developed and opened the Taco Asylum concept, and Provisions Market, a bottle shop in Old Towne Orange.”

“Chef Daniels is a proponent of the farm to table movement and changes his menus frequently to reflect what’s freshest and best of season. He does this all with an eye towards sustainability and creating innovative cuisine.”

Chef Greg joins us with the delectable details.

Jordan OgronThe Tesse West Hollywood creative team has rebranded and transformed the adjacent Fred Segal Café on the Sunset Strip as the more casual Tesse Café & Bakery with weekday lunch service. Distinctive desserts from partner Sally Camacho Mueller, pastry chef extraordinaire.

“After opening Tesse Restaurant last summer, and introducing Weekend Brunch last Fall, chefs Raphael Francois and Sally Camacho Mueller are excited to introduce an all new Lunch Menu and debut Tesse Café & Bakery. (formerly Fred Segal Café) Open daily from 8am to 6pm, there will be a selection of housemade pastries, coffee, tea, wine and beer available to order at the counter. Monday through Friday, a full lunch menu will be offered from 11:00 a.m. to 3:00 p.m. including salads, hot sandwiches, pastas and entrees as well as plated desserts.”

“Chef Raphael has developed a menu with lighter fare such as a Shaved Fennel Salad with Citrus, Spinach and Chickpeas and Local Seabass Ceviche with Passion Fruit, Cucumber, Mirin & Celery, to heartier dishes like Croque Monsieur Classique, or Steak Frites with Skirt Steak, Pesto, Watercress and Duck Fat Fries. Desserts include Chocolate Hazelnut Profiteroles and Lemon Meringue Tart.”

Managing Partner & wine guru Jordan Ogron (Boutellier) has all the tasty details.

Kaylie MillikenWe all know, and have probably used, the business review site, Yelp. Is it a trustworthy, objective business review site or an immensely lucrative platform for advertising? Where do Yelp! “Elites” fit into the picture? How reliable are their “honest” opinions?

Documentary filmmaker Kaylie Milliken was curious and spent the last four years researching and making “Billion Dollar Bully.” The documentary is about to be released and you can be the judge.

Filmmaker Kaylie Milliken joins us without any filtering.

“Billion Dollar Bully is an investigative documentary about Yelp that examines the claims by business owners of extortion, review manipulation and review fabrication. In this documentary you will meet business owners from across a broad spectrum, whose commonality is their allegations of Yelp’s questionable business dealings.”

“For years, Yelp has been accused of unethical business practices, all of which Yelp vehemently denies and chalks up as conspiracy theories.”

“Business owners and consumers deserve to see arguments for and against Yelp’s business tactics. After so much debate in the media, this challenging documentary is long overdue.”

Robert SulatyckyAfter over a year of intensive training, Team USA, comprised of Chef Matthew Kirkley, Commis Mimi Chen and Head Coach Robert Sulatycky, represented their country in Lyon, France on January 29th at the world’s most prestigious culinary competition, the Bocuse d’Or. Team USA was defending the Gold statue from 2017.

Over the course of two days last month, teams of some of the most brilliant culinary minds from 24 countries across the world met in Lyon, France where they competed on the world stage at the esteemed Bocuse d’Or culinary competition.

On Day 1 Team USA presented to a prestigious panel of international judges their version of Suckling Veal Rack with 5 Prime Chops, featuring Roast Rack of Veal with Veal Kidney Farce & Apicius Spice Glaze / Salad Pastorale. The plated presentation was Vegetable Chartreuse with Shellfish, featuring Vegetable, Herbs, Shellfish Chartreuse and Cockle Butter.

Congrats to Team Denmark on First Place and the Gold Statue.

Chef Sulatycky, just back from Lyon, provides the final update on this year’s event.

“Every two years, the heart of the Sirha trade exhibition in Lyon, France beats to the beat of the final of the prestigious Bocuse d’Or contest. After many months of preparations, twenty-four of the most promising chefs in the world experience two days of intense competition during which they will have to give their very best in order to try and win the most beautiful trophy in the world of gastronomy.”

Podcasts

Segment One: Show Preview with Co-Host Andy Harris
Segment Two: Chef / Proprietor Greg Daniels, Harley Laguna Beach
Segment Three: Jordan Ogron, Managing Partner, Tesse, Tesse Café & Bakery, Boutellier, Sunset Strip, West Hollywood
Segment Four: Documentary Filmmaker Kaylie Milliken, “Billion Dollar Bully” Part One
Segment Five: Documentary Filmmaker Kaylie Milliken, “Billion Dollar Bully” Part Two
Segment Six: Chef Robert Sulatycky, Head Coach, Team USA 2019, Bocuse d’Or Part One
Segment Seven: Chef Robert Sulatycky, Head Coach, Team USA 2019, Bocuse d’Or Part Two