SoCal Restaurant Show

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. Restaurants are still suffering from the devastating economic impact of the pandemic. Last month the House of Representatives approved more than $40 billion in assistance for restaurant owners who previously applied...

Mother’s Day best wishes to all the stellar Moms out there…Should be more than one celebration annually! The Matzo Project , a discovery at the recent Natural Products Expo West at the Anaheim Convention Center , introduces carefully made, artfully packaged, legitimately scrumptious matzo to a stale, overlooked corner of the food marketplace. While it currently languishes in the “Ethnic” food isle...

“ The Matzo Project , a discovery at the recent Natural Products Expo West at the Anaheim Convention Center , introduces carefully made, artfully packaged, legitimately scrumptious matzo to a stale, overlooked corner of the food marketplace.” “Summer Camp friends Ashley Albert and Kevin Rodriguez set out to bake a new take on the culturally beloved, but traditionally flavorless box of matzo. Inste...

“ The Matzo Project , a discovery at the recent Natural Products Expo West at the Anaheim Convention Center , introduces carefully made, artfully packaged, legitimately scrumptious matzo to a stale, overlooked corner of the food marketplace.” “Summer Camp friends Ashley Albert and Kevin Rodriguez set out to bake a new take on the culturally beloved, but traditionally flavorless box of matzo. Inste...

“The wines of AOC Ventoux in the Rhone Valley of France are made at the foot of Mont-Ventoux, which culminates at 1912 meters, offering a unique freshness and balance. It has been an AOC since 1973. It is the only appellation with vineyards spreading over two Regional Natural Parks. It is also recognized by UNESCO as a Biosphere Reserve. Ventoux is first and foremost defined by its cooler climate:...

“The wines of AOC Ventoux in the Rhone Valley of France are made at the foot of Mont-Ventoux, which culminates at 1912 meters, offering a unique freshness and balance. It has been an AOC since 1973. It is the only appellation with vineyards spreading over two Regional Natural Parks. It is also recognized by UNESCO as a Biosphere Reserve. Ventoux is first and foremost defined by its cooler climate:...

Sampling the creative variety of foods at Angel Stadium is always part of the game experience. A real Executive Chef oversees all of this. New this year is expanded In-Seat Service in various parts of the Big A. Be reminded it’s again cashless for food, beverage and merchandise. Also new is Brewery X in right field on the Club Level. In addition to the limited- edition craft beers the food menu in...

Sampling the creative variety of foods at Angel Stadium is always part of the game experience. A real Executive Chef oversees all of this. New this year is expanded In-Seat Service in various parts of the Big A. Be reminded it’s again cashless for food, beverage and merchandise. Also new is Brewery X in right field on the Club Level. In addition to the limited- edition craft beers the food menu in...

Chef Andrew Gruel is on the road so Co-Host Andy Harris covers “Ask the Chef.” Andy shares last-minute ideas for inspired Mother’s Day dining (Mother’s Day Brunch at Smorgasburg LA at ROW DTLA ) and previews the very special South Coast Plaza 55 th Anniversary Dinner on June 5 th to benefit the Careers through Culinary Arts Program (C-CAP.) The headlining chefs for the “O.C. Chefs: The Next Genera...

It’s a very special show as we’re broadcasting from Redbird at the historic Vibiana events center in Downtown Los Angeles. We’re celebrating the publication of Chef Jet Tila’s 3 rd cookbook, 101 Thai Dishes You Need to Cook Before You Die . Following the show today Chef Jet is conducting a ticketed book-signing and meet-and-greet (with food and beverage sampling from the cookbook) at Redbird’s gar...

“Long co-chaired by chef Marcus Samuelsson , Careers through Culinary Arts Program (C-CAP) is a workforce development nonprofit that provides underserved teens a pathway to success through jobs in the food sector. Annually, C-CAP provides culinary, job and life skills to over 15,000 middle-and-high school students in six cities/regions across the United States: New York City, Philadelphia, Chicago...

“ Lasheeda Perry , a C-CAP Alum, is a trained pastry chef and the owner of Queen of Flavor, LLC , a company that specializes in everything from revamping restaurant menus to helping a restaurant design and execute a dream dessert for a special event.” “Lasheeda has always has a passion for the Culinary Arts, and luckily for the sweet tooth everywhere, this love has materialized into a successfully...

“ Chef Neal Fraser and Amy Knoll Fraser ’s flagship restaurant Redbird features Modern American cuisine that is refined yet approachable and highlights the multi-cultural influences of Fraser’s native city – Los Angeles. As a follow up to Grace and BLD, Fraser’s menu features seasonal plates ranging from snacks or “kickshaws” to entrees meant to be enjoyed by the whole table.” “An extensive cockta...

Tad Weyland Fukumoto ( Jet Tila’s collaborator on of 101 Thai Dishes You Need To Cook Before You Die ) is a nationally recognized chef, culinary producer and consultant. He was born and raised in Hawaii to a long line of great cooks surrounded by rich culinary cultures including Chinese, Japanese and Okinawan cuisines. After attending university in Northern California, he moved to Los Angeles to p...

“Celebrity Chef Jet Tila is a James Beard Award -nominated chef. He’s made appearances as a celebrity chef on Food Network ’s “Iron Chef America,” “The Best Thing I Ever Ate,” “Cutthroat Kitchen,” “Guy’s Grocery Games,” “Tournament of Champions III” and more.” “Jet is Culinary Vice President for Pei-Wei Restaurant Group and co-owns Dragon Tiger Noodle Co. (multiple locations) in Las Vegas. Jet gre...

“Celebrity Chef Jet Tila is a James Beard Award -nominated chef. He’s made appearances as a celebrity chef on Food Network ’s “Iron Chef America,” “The Best Thing I Ever Ate,” “Cutthroat Kitchen,” “Guy’s Grocery Games,” “Tournament of Champions III” and more.” “Jet is Culinary Vice President for Pei-Wei Restaurant Group and co-owns Dragon Tiger Noodle Co. (multiple locations) in Las Vegas. Jet gre...

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 part of the distinguished culinary team presenting an epic meal featuring sustainably caught fresh seafood on the iconic Huntington Beach Pier on Thursday, May 12 th under the umbrella of Outstanding i...

“ Planeta ’s (Sicily, Italy) journey began at Sambuca di Sicilia, on the estate owned by the family since the 1600s. Here, three enthusiastic young Sicilians, Alessio, Francesca and Santi Planeta, under the guidance of Diego Planeta, began their winemaking venture in the mid-1980s. Subsequent years were spent matching the extraordinarily diverse Sicilian soils with both indigenous and internationa...

“ Planeta ’s (Sicily, Italy) journey began at Sambuca di Sicilia, on the estate owned by the family since the 1600s. Here, three enthusiastic young Sicilians, Alessio, Francesca and Santi Planeta, under the guidance of Diego Planeta, began their winemaking venture in the mid-1980s. Subsequent years were spent matching the extraordinarily diverse Sicilian soils with both indigenous and internationa...

“ Planeta ’s (Sicily, Italy) journey began at Sambuca di Sicilia, on the estate owned by the family since the 1600s. Here, three enthusiastic young Sicilians, Alessio, Francesca and Santi Planeta, under the guidance of Diego Planeta, began their winemaking venture in the mid-1980s. Subsequent years were spent matching the extraordinarily diverse Sicilian soils with both indigenous and internationa...

“Kvarøy (say “Kwa-ray”) is a postcard-pretty Norwegian island located on the Arctic Circle. It was here back in 1976 that Alf Olsen and his son Geir founded Kvarøy Arctic . Today, the now third-generation family-run business is driven by the same goal set by their grandfather—“to provide salmon of very high quality, without compromising either the environment or the welfare of the fish.” Kvarøy Ar...

“Kvarøy (say “Kwa-ray”) is a postcard-pretty Norwegian island located on the Arctic Circle. It was here back in 1976 that Alf Olsen and his son Geir founded Kvarøy Arctic . Today, the now third-generation family-run business is driven by the same goal set by their grandfather—“to provide salmon of very high quality, without compromising either the environment or the welfare of the fish.” Kvarøy Ar...

Chef Wes Avila with a fine-dining background founded Guerrilla Tacos as a street cart in the Arts District of Downtown Los Angeles in August 2012. A year later he opened Guerrilla Tacos as a food truck and then as a brick -and -mortar restaurant in 2018, earning a Bib Gourmand by the Michelin Guide to California in 2019. In 2020 Chef Wes stepped away from Guerrilla Tacos and later that year founde...

Chef Wes Avila with a fine-dining background founded Guerrilla Tacos as a street cart in the Arts District of Downtown Los Angeles in August 2012. A year later he opened Guerrilla Tacos as a food truck and then as a brick -and -mortar restaurant in 2018, earning a Bib Gourmand by the Michelin Guide to California in 2019. In 2020 Chef Wes stepped away from Guerrilla Tacos and later that year founde...

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. There is a ban on the importation of Russian seafood into the U.S. There is a well-deserved ban on the importation of Russian seafood into the U.S. for obvious reasons. Surprisingly many Russian seafood entities use...