Co-Host Chef Andrew Gruel With “Ask The Chef” SoCal Restaurant Show podcast

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SoCal Restaurant Show

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SoCal Restaurant Show May 31, 2025 Hour 1 54:15

3일 전54:15

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리스트

54:15

“Food lovers are invited to savor the very best of the region as Greater Palm Springs Restaurant Week returns from May 30 to June 8, 2025. Presented by Visit Greater Palm Springs, this highly anticipated ten-day event celebrates the area’s culinary scene, welcoming both locals and visitors to explore outstanding dining experiences across the Coachella Valley. Restaurant Week features special prix fixe menus and exclusive offerings from a wide range of participating establishments. Diners can enjoy specially curated prix fixe lunch menus priced at $15, $25, or $35, and dinner menus at $29, $39, $49, or $59. Select restaurants will also offer distinctive Restaurant Week specials. For a complete list of participants, menu previews, and to make reservations, visit dinegps.com.” Davis Meyer, Vice President of Government and Community Relations for Visit Greater Palm Springs joins us with all the details. Also with us is Celebrity Chef Susan Feniger representing Alice B., one of the dozens of participating restaurants in Greater Palm Springs Restaurant Week. “Founded by sibling duo Chef Philip Pretty and Lauren Pretty, Olive & Rose in Long Beach is a culinary destination born from their shared passion for exceptional food and genuine hospitality. At Olive & Rose, located in a fully restored and renovated, low-rise classic 50’s motel, The Prettys reimagined the dining experience as a neo-bistro, where classic French techniques with a twist meet vibrant flavors that are unmistakably Californian. Each dish is a reflection of Chef Philip Pretty’s entire culinary journey.” Chef Philp Pretty is our guest to discuss Olive & Rose, Heritage, Heritage Farm and the new Thursday 4th Street Farmers Market all in Long Beach.…

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SoCal Restaurant Show

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SoCal Restaurant Show May 31, 2025 Hour 2 53:46

3일 전53:46

나중에 재생

리스트

53:46

“Founded by sibling duo Chef Philip Pretty and Lauren Pretty, Olive & Rose in Long Beach is a culinary destination born from their shared passion for exceptional food and genuine hospitality. At Olive & Rose, located in a fully restored and renovated, low-rise classic 50’s motel, The Prettys reimagined the dining experience as a neo-bistro, where classic French techniques with a twist meet vibrant flavors that are unmistakably Californian. Each dish is a reflection of Chef Philip Pretty’s entire culinary journey.” Chef Philp Pretty is our guest to discuss Olive & Rose, Heritage, Heritage Farm and the new Thursday 4th Street Farmers Market all in Long Beach. It’s time for another seasonal update of “Best of the Season Fruits” with our resident produce expert, Robert Schueller (also known as The Prince of Produce) of Melissa’s. First we’re talking about Tree Ripen Mangoes. The varieties of mangos available include Hadens, Kents, Manzanillos, Tommy Atkins, or Keitts. Tree-ripened mangos are seasonal and far superior when it comes to other varieties of mangos. This fruit gets special treatment by staying on the tree longer than most which results in an unmatched richness with a perfectly sweet finish. We’re also discussing the grand finale of the season of Ojai Pixie Tangerines and Harry’s Bereries Strawberries. Then it’s on to a preview of Melissa’s new line of premium dessert sauces imported from Italy and an introduction to Melissa’s expansive line of Organic Snax™ trail mixes. Our own Chef Andrew Gruel, the menu-maker behind the full-service Calico Fish House (located in the Sunset Beach area of Huntington Beach) provides another timely and informative “Ask the Chef” segment where he responds to listeners’ thoughtful inquiries. Our beloved In-N-Out burgers is highly secretive about their operations and rarely makes menu changes. Recently announced is their pending move to eliminate artificial colors/food dyes with natural colors. Highly unusual move for them but truly significant and, possibly, a trend center for fast food. Chef Andrew explains the healthful implications. All of this and heaping helpings of extra deliciousness on this week’s not-to-miss show!…

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SoCal Restaurant Show

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Show Introduction with Executive Producer & Co-Host Andy Harris 9:16

3일 전9:16

나중에 재생

리스트

9:16

“Food lovers are invited to savor the very best of the region as Greater Palm Springs Restaurant Week returns from May 30 to June 8, 2025. Presented by Visit Greater Palm Springs, this highly anticipated ten-day event celebrates the area’s culinary scene, welcoming both locals and visitors to explore outstanding dining experiences across the Coachella Valley. Restaurant Week features special prix fixe menus and exclusive offerings from a wide range of participating establishments. Diners can enjoy specially curated prix fixe lunch menus priced at $15, $25, or $35, and dinner menus at $29, $39, $49, or $59. Select restaurants will also offer distinctive Restaurant Week specials. For a complete list of participants, menu previews, and to make reservations, visit www.dinegps.com.” Davis Meyer, Vice President of Government and Community Relations for Visit Greater Palm Springs joins us with all the details. Also with us is Celebrity Chef Susan Feniger representing Alice B., one of the dozens of participating restaurants in Greater Palm Springs Restaurant Week. “Founded by sibling duo Chef Philip Pretty and Lauren Pretty, Olive & Rose in Long Beach is a culinary destination born from their shared passion for exceptional food and genuine hospitality. At Olive & Rose, located in a fully restored and renovated, low-rise classic 50’s motel, The Prettys reimagined the dining experience as a neo-bistro, where classic French techniques with a twist meet vibrant flavors that are unmistakably Californian. Each dish is a reflection of Chef Philip Pretty’s entire culinary journey.” Chef Philp Pretty is our guest to discuss Olive & Rose, Heritage, Heritage Farm and the new Thursday 4th Street Farmers Market all in Long Beach. It’s time for another seasonal update of “Best of the Season Fruits” with our resident produce expert, Robert Schueller (also known as The Prince of Produce) of Melissa’s. First we’re talking about Tree Ripen Mangoes. The varieties of mangos available include Hadens, Kents, Manzanillos, Tommy Atkins, or Keitts. Tree-ripened mangos are seasonal and far superior when it comes to other varieties of mangos. This fruit gets special treatment by staying on the tree longer than most which results in an unmatched richness with a perfectly sweet finish. We’re also discussing the grand finale of the season of Ojai Pixie Tangerines and Harry’s Bereries Strawberries. Then it’s on to a preview of Melissa’s new line of premium dessert sauces imported from Italy and an introduction to Melissa’s expansive line of Organic Snax™ trail mixes. Our own Chef Andrew Gruel, the menu-maker behind the full-service Calico Fish House (located in the Sunset Beach area of Huntington Beach) provides another timely and informative “Ask the Chef” segment where he responds to listeners’ thoughtful inquiries. Our beloved In-N-Out burgers is highly secretive about their operations and rarely makes menu changes. Recently announced is their pending move to eliminate artificial colors/food dyes with natural colors. Highly unusual move for them but truly significant and, possibly, a trend center for fast food. Chef Andrew explains the healthful implications. All of this and heaping helpings of extra deliciousness on this week’s not-to-miss show!…

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SoCal Restaurant Show

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Greater Palm Springs Restaurant Week with Davis Meyer, Vice President, Government & Community Relations, Visit Greater Palm Springs 11:37

3일 전11:37

나중에 재생

리스트

11:37

“Food lovers are invited to savor the very best of the region as Greater Palm Springs Restaurant Week returns from May 30 to June 8, 2025. Presented by Visit Greater Palm Springs, this highly anticipated ten-day event celebrates the area’s culinary scene, welcoming both locals and visitors to explore outstanding dining experiences across the Coachella Valley. Restaurant Week features special prix fixe menus and exclusive offerings from a wide range of participating establishments.” “Restaurant Week is truly a showcase of our region’s remarkable hospitality and ever-evolving dining landscape,” said Colleen Pace, Chief Sales & Marketing Officer at Visit Greater Palm Springs. “Year after year, our community comes together to celebrate local flavors, connect over shared meals, and support our talented culinary and hospitality professionals. We invite everyone to discover new favorites, revisit cherished classics, and experience the incredible spirit of Greater Palm Springs through Restaurant Week.” “Diners can enjoy specially curated prix fixe lunch menus priced at $15, $25, or $35, and dinner menus at $29, $39, $49, or $59. Select restaurants will also offer distinctive Restaurant Week specials. For a complete list of participants, menu previews, and to make reservations, visit dinegps.com. In addition to showcasing delicious food, Restaurant Week gives back to the community. For every reservation made through dineGPS.com, $1 will be donated to FIND Food Bank, helping to fight hunger throughout the Coachella Valley.” “The 2025 event is made possible with the partnership of all nine cities in the Coachella Valley, Agua Caliente Casinos, and the Agua Caliente Band of Cahuilla Indians - whose ongoing support enriches the region’s culinary tradition.” Davis Meyer, Vice President of Government and Community Relations for Visit Greater Palm Springs joins us with all the details.…

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SoCal Restaurant Show

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Greater Palm Springs Restaurant Week with Restaurateur & Chef Susan Feniger of Alice B. 12:26

3일 전12:26

나중에 재생

리스트

12:26

“Food lovers are invited to savor the very best of the region as Greater Palm Springs Restaurant Week returns from May 30 to June 8, 2025. Presented by Visit Greater Palm Springs, this highly anticipated ten-day event celebrates the area’s culinary scene, welcoming both locals and visitors to explore outstanding dining experiences across the Coachella Valley. Restaurant Week features special prix fixe menus and exclusive offerings from a wide range of participating establishments.” “Diners can enjoy specially curated prix fixe lunch menus priced at $15, $25, or $35, and dinner menus at $29, $39, $49, or $59. Select restaurants will also offer distinctive Restaurant Week specials. For a complete list of participants, menu previews, and to make reservations, visit dinegps.com. In addition to showcasing delicious food, Restaurant Week gives back to the community. For every reservation made through dineGPS.com, $1 will be donated to FIND Food Bank, helping to fight hunger throughout the Coachella Valley.” Alice B. in Palm Springs is one of the dozens of participating restaurants. It’s an inspired menu blending Southern California’s seasonal bounty with the lively flavors of the Mediterranean, brought to life by James Beard and Julia Child award-winning chefs Susan Feniger and Mary Sue Milliken. They are particularly famous for their Instagrammable Cornmeal Cheddar Drop Biscuits with cardamom honey butter. Susan Feniger is our guest to preview Alice B.’s menu for Greater Palm Springs Restaurant Week.…

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SoCal Restaurant Show

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Restaurateur & Chef Philip Pretty, Olive & Rose, Long Beach Part 1 13:42

3일 전13:42

나중에 재생

리스트

13:42

“Founded by sibling duo Chef Philip Pretty and Lauren Pretty, Olive & Rose in Long Beach is a culinary destination born from their shared passion for exceptional food and genuine hospitality.” “At Olive & Rose, located in a fully restored and renovated, classic low-rise 50’s motel, The Prettys reimagined the dining experience as a neo-bistro, where classic French techniques with a twist meet vibrant flavors that are unmistakably Californian. Each dish is a reflection of Chef Philip Pretty’s entire culinary journey.” “From sourcing local, seasonal ingredients to minimizing food waste and reducing our environmental footprint, they are proud to continue the sustainable dining legacy of their sister restaurant, Heritage, by incorporating green certified and green Michelin star practices into their operations.” Chef Philp Pretty is our guest to discuss Olive & Rose, Heritage, Heritage Farm and the new Thursday 4th Street Farmers Market all in Long Beach.…

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SoCal Restaurant Show

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Restaurateur & Chef Philip Pretty, Olive & Rose, Long Beach Part 2 10:44

3일 전10:44

나중에 재생

리스트

10:44

“Founded by sibling duo of Chef Philip Pretty and Lauren Pretty, Olive & Rose in Long Beach is a culinary destination born from their shared passion for exceptional food and genuine hospitality.” “At Olive & Rose, located in a low rise, restored 50s motel, The Prettys reimagined the dining experience as a neo-bistro, where classic French techniques with a twist meet vibrant flavors that are unmistakably Californian. Each dish is a reflection of Chef Philip Pretty’s entire culinary journey.” There is also patio seating available around the pool in the inner courtyard of the property. “From sourcing local, seasonal ingredients to minimizing food waste and reducing our environmental footprint, they are proud to continue the sustainable dining legacy of their sister restaurant, Heritage, by incorporating green certified and green Michelin star practices into their operations.” Chef Philp Pretty continues as our guest to discuss Olive & Rose, Heritage, Heritage Farm and the new Thursday 4th Street Farmers Market all in Long Beach.…

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SoCal Restaurant Show

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Robert Schueller, Prince of Produce at Melissa’s, with “Best of the Season Fruits” and New Products Part 2 13:30

3일 전13:30

나중에 재생

리스트

13:30

Just introduced from Melissa’s is a decadent line of premium, imported Italian gourmet dessert sauces in partnership with Fabbri. “Why settle for one when you can have the ultimate collection of Melissa’s Gourmet Dessert Sauces? Co-branded with the iconic Fabbri of Italy, this set is a masterclass in dessert refinement, bringing over a century of Italian craftsmanship to your kitchen. With all five luxurious flavors—Chocolate, Caramel, Pistachio, Strawberry, and Wild Cherry—this is the ultimate go-to for creating café-worthy indulgence at home, no passport required. Drizzle chocolate over ice cream, swirl caramel into milkshakes, or top pancakes and waffles for a breakfast upgrade like no other.” Melissa’s has a new line of Melissa’s Organic Snax™ trail mixes. “These are your new go-to snack for busy days, snacky nights, and everything in between. Melissa’s Organic Snax™ Performance Trail Mix Blend (just one example) is a bold, flavorful medley made to keep up with your day. Each bite brings together roasted almonds, crunchy pumpkin seeds, buttery cashews, sweet raisins and cranberries, and superfood standouts like goji berries and blueberries. To top it all off? Rich dark chocolate chunks for just the right hint of indulgence.”…

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SoCal Restaurant Show

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Robert Schueller, Prince of Produce at Melissa’s, with “Best of the Season Fruits” Part 1 12:49

3일 전12:49

나중에 재생

리스트

12:49

It’s time for another seasonal update of “Best of the Season Fruits” with our resident produce expert, Robert Schueller (also known as The Prince of Produce) of Melissa’s. First we’re talking about Tree Ripen Mangoes. “The varieties of mangos available include Hadens, Kents, Manzanillos, Tommy Atkins, or Keitts. Tree-ripened mangos are seasonal and far superior when it comes to other varieties of mangos. This fruit gets special treatment by staying on the tree longer than most which results in an unmatched richness with a perfectly sweet finish.” Also we move on to commentary on the tail end of the seasonal Harry’s Berry’s Strawberries, Cherries and Melissa’s Pickling Cucumber Kit.…

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SoCal Restaurant Show

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Chef Andrew Gruel of Calico Fish House with “Ask the Chef” 9:24

3일 전9:24

나중에 재생

리스트

9:24

Our beloved In-N-Out Burger (still amazingly Family-owned) is highly secretive about their operations and rarely makes menu changes. Recently announced is their pending move to eliminate artificial colors/food dyes in their shakes, pink lemonade and pickles and replace them with natural colors. Also cottonseed oil is being removed from their burger buns. Highly unusual move for them but truly significant and, possibly, a trend-setter for all of fast-food. Chef Andrew explains the healthful implications.…

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SoCal Restaurant Show

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SoCal Restaurant Show May 24, 2025 Hour 2 53:58

9일 전53:58

나중에 재생

리스트

53:58

“From the BBQ Hall of Famer and New York Times bestselling author of Meathead: The Science of Great Barbecue and Grilling comes The Meathead Method, a masterclass in the science and art of outdoor cooking. Meathead offers readers an informative, comprehensive, and fun guide to BBQ, grilling, and griddling, all backed by the latest culinary science. With more than 110 creative and non-traditional recipes, The Meathead Method provides both indoor and outdoor cooks with tools to elevate their skills. From mastering fire, smoke, and heat to discovering the intricacies of flavors, this book is more than just a cookbook—it’s a reference manual which guides us on a journey into the heart of what makes great food.” Meathead is our guest with properly seasoned BBQ tongs in hand. “The Los Angeles Philharmonic Association has announced the mouthwatering and diverse menus for the 2025 Hollywood Bowl Food + Wine season. Now into the tenth year with award-winning chef Suzanne Goin and restaurateur Caroline Styne, Hollywood Bowl Food + Wine promises exceptional dining for visitors to the iconic venue. Goin and Styne’s culinary history has defined Los Angeles tastes since 1998 when they opened Lucques, their legendary first restaurant. At the Hollywood Bowl, their California-inspired offerings include three restaurants and three marketplaces. Additionally, menus for the Terrace and Garden Boxes, which can be ordered a day in advance, are created by four-time James Beard Foundation award-winner Suzanne Goin. Goin’s vibrant new summer dishes pair beautifully with the exceptional wine and beer programs curated by Caroline Styne, the James Beard Foundation’s 2018 Outstanding Restaurateur of the Year award recipient.” Chef Suzanne Goin and Restaurateur Caroline Styne join us to preview the delectable season of Hollywood Bowl Food + Wine 2025. Our own Chef Andrew Gruel, the menu-maker behind the full-service Calico Fish House (located in the Sunset Beach area of Huntington Beach) provides another timely and informative “Ask the Chef” segment where he responds to listeners’ thoughtful inquiries. Swipe fees for restaurants (credit card processing fees) are an annoyingly increasing expense for restaurants. Only two entities are processing swipe fees and Chef Andrew supports the emerging embryonic legislation designed to bring some badly needed competition to this fee. In desperation some establishments are now adding a per cent to the restaurant check to recover these costs or give a meaningful discount for using cash.…

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SoCal Restaurant Show

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SoCal Restaurant Show May 24, 2025 Hour 1 53:34

9일 전53:34

나중에 재생

리스트

53:34

“Welcome to All’Antico Vinaio, the legendary Florentine sandwich shop. Since 1991, the Mazzanti family has been passionately running the three Florence locations of All’Antico Vinaio and has been drawing crowds of both Italians and tourists alike attracted by the exceptional ingredients and freshly baked Tuscan schiacciata bread. Considered one of the best street food experiences in the world, and noted by Saveur magazine as “home of the world’s best sandwiches”, All’Antico Vinaio welcomes guests to experience those very same ingredients and freshly baked bread at the American outposts. Beverly Hills joins existing locations in New York, Nashville and Las Vegas. Buon Appetito!” Tanya Bastianich joins us with a freshly baked Tuscan schiacciata loaf in hand. “From the BBQ Hall of Famer and New York Times bestselling author of Meathead: The Science of Great Barbecue and Grilling comes The Meathead Method, a masterclass in the science and art of outdoor cooking. Meathead offers readers an informative, comprehensive, and fun guide to BBQ, grilling, and griddling, all backed by the latest culinary science. With more than 110 creative and non-traditional recipes, The Meathead Method provides both indoor and outdoor cooks with tools to elevate their skills. From mastering fire, smoke, and heat to discovering the intricacies of flavors, this book is more than just a cookbook—it’s a reference manual which guides us on a journey into the heart of what makes great food.” Meathead is our guest with properly seasoned BBQ tongs in hand.…

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SoCal Restaurant Show

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Show Introduction with Executive Producer & Co-Host Andy Harris 9:24

9일 전9:24

나중에 재생

리스트

9:24

Happy Memorial Day Weekend! It’s the unofficial start of the Summer Grilling Season! “Welcome to All’Antico Vinaio, the legendary Florentine sandwich shop. Since 1991, the Mazzanti family has been passionately running the three Florence locations of All’Antico Vinaio and has been drawing crowds of both Italians and tourists alike attracted by the exceptional ingredients and freshly baked Tuscan schiacciata bread. Considered one of the best street food experiences in the world, and noted by Saveur magazine as “home of the world’s best sandwiches”, All’Antico Vinaio welcomes guests to experience those very same ingredients and freshly baked bread at the American outposts. Beverly Hills joins existing locations in New York, Nashville and Las Vegas. Buon Appetito!” Tanya Bastianich joins us with a freshly baked Tuscan schiacciata loaf in hand. “From the BBQ Hall of Famer and New York Times bestselling author of Meathead: The Science of Great Barbecue and Grilling comes The Meathead Method, a masterclass in the science and art of outdoor cooking. Meathead offers readers an informative, comprehensive, and fun guide to BBQ, grilling, and griddling, all backed by the latest culinary science. With more than 110 creative and non-traditional recipes, The Meathead Method provides both indoor and outdoor cooks with tools to elevate their skills. From mastering fire, smoke, and heat to discovering the intricacies of flavors, this book is more than just a cookbook—it’s a reference manual which guides us on a journey into the heart of what makes great food.” Meathead is our guest with properly seasoned BBQ tongs in hand. “The Los Angeles Philharmonic Association has announced the mouthwatering and diverse menus for the 2025 Hollywood Bowl Food + Wine season. Now into the tenth year with award-winning chef Suzanne Goin and restaurateur Caroline Styne, Hollywood Bowl Food + Wine promises exceptional dining for visitors to the iconic venue. Goin and Styne’s culinary history has defined Los Angeles tastes since 1998 when they opened Lucques, their legendary first restaurant. At the Hollywood Bowl, their California-inspired offerings include three restaurants and three marketplaces. Additionally, menus for the Terrace and Garden Boxes, which can be ordered a day in advance, are created by four-time James Beard Foundation award-winner Suzanne Goin. Goin’s vibrant new summer dishes pair beautifully with the exceptional wine and beer programs curated by Caroline Styne, the James Beard Foundation’s 2018 Outstanding Restaurateur of the Year award recipient.” Chef Suzanne Goin and Restaurateur Caroline Styne join us to preview the delectable season of Hollywood Bowl Food + Wine 2025. Our own Chef Andrew Gruel, the menu-maker behind the full-service Calico Fish House (located in the Sunset Beach area of Huntington Beach) provides another timely and informative “Ask the Chef” segment where he responds to listeners’ thoughtful inquiries. Swipe fees for restaurants (credit card processing fees) are an annoyingly increasing expense for restaurants. Only two entities are processing swipe fees and Chef Andrew supports the emerging embryonic legislation designed to bring some badly needed competition to this fee. In desperation some establishments are now adding a per cent to the restaurant check to recover these costs or give a meaningful discount for using cash. All of this and heaping helpings of extra deliciousness on this week’s not-to-miss show!…

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SoCal Restaurant Show

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All’Antico Vinalo Sandwich Shops with Tanya Bastianich Part 2 13:27

9일 전13:27

나중에 재생

리스트

13:27

“Welcome to All’Antico Vinaio, the legendary Florentine sandwich shop. Since 1991, the Mazzanti family has been passionately running the three Florence locations of All’Antico Vinaio and has been drawing crowds of both Italians and tourists alike attracted by the exceptional ingredients and freshly baked Tuscan schiacciata bread. Considered one of the best street food experiences in the world, and noted by Saveur magazine as “home of the world’s best sandwiches”, All’Antico Vinaio welcomes guests to experience those very same ingredients and freshly baked bread at the American outposts. Beverly Hills joins existing locations in New York, Las Vegas and Nashville. Boston and Miami shops are in the works. Buon Appetito!” “Tommaso (Tommy) Mazzanti, the face of All’Antico Vinaio (and accidental social media celebrity) was born in 1988 in Bagno a Tipoli (Florence). He attended hotel school until the age of 18, and then entered the family business (All’Antico Vinaio. ) He joined the family company in 2014, and then opened 4 other stores with them between 2017 and 2021. In 2020 his first store outside of Florence opened in Milan. Since December 2020 he has also debuted a store in the most important shopping center in Italy, I Gigli. Tommaso has joined forces in the USA with the Bastianich family (Lidia, Joe and Tanya) initially in New York, Las Vegas and Los Angeles with thunderous response from appreciative guests. He has been characterized as among the best and most social media savvy young restaurateurs in Italy.” Tanya Bastianich continues with us holding a freshly baked Tuscan schiacciata loaf in hand.…

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SoCal Restaurant Show

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All’Antico Vinalo Sandwich Shops with Tanya Bastianich Part 1 11:23

9일 전11:23

나중에 재생

리스트

11:23

“Welcome to All’Antico Vinaio, the legendary Florentine sandwich shop. Since 1991, the Mazzanti family has been passionately running the three Florence locations of All’Antico Vinaio and has been drawing crowds of both Italians and tourists alike attracted by the exceptional ingredients and freshly baked Tuscan schiacciata bread. Considered one of the best street food experiences in the world, and noted by Saveur magazine as “home of the world’s best sandwiches”, All’Antico Vinaio welcomes guests to experience those very same ingredients and freshly baked bread at the American outposts.” Beverly Hills joins existing locations in New York, Las Vegas and Nashville. Boston and Miami shops are in the works. Buon Appetito!” “Tommaso (Tommy) Mazzanti was born in 1988 in Bagno a Tipoli (Florence). He attended hotel school until the age of 18, and then entered the family business (All’Antico Vinaio. ) He joined the family company in 2014, and then opened 4 other stores with them between 2017 and 2021. In 2020 his first store outside of Florence opened in Milan. Since December 2020 he has also launched a store in the most important shopping center in Italy, I Gigli. Tommaso has joined forces in the USA with the Bastianich family (Lidia, Joe and Tanya) in New York, Las Vegas and Los Angeles with thunderous response from appreciative guests. He has been characterized as among the best and most social media savvy young restaurateurs in Italy.” Tanya Bastianich joins us with a freshly baked Tuscan schiacciata loaf in hand.…

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SoCal Restaurant Show

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Meathead with The Meathead Method : A BBQ Hall of Famer’s Secrets and Science on BBQ, Grilling, and Outdoor Cooking Part 2 12:01

9일 전12:01

나중에 재생

리스트

12:01

“From the BBQ Hall of Famer and New York Times bestselling author of Meathead: The Science of Great Barbecue and Grilling comes The Meathead Method, a masterclass in the science and art of outdoor cooking. Meathead offers readers an informative, comprehensive, and fun guide to BBQ, grilling, and griddling, all backed by the latest culinary science.” “With more than 110 creative and non-traditional recipes, The Meathead Method provides both indoor and outdoor cooks with tools to elevate their skills. From mastering fire, smoke, and heat to discovering the intricacies of flavors, this book is more than just a cookbook—it’s a reference manual which guides us on a journey into the heart of what makes great food.” “Almost anything you can cook indoors can be cooked outdoors. Only better,” says Meathead. Blending science with art, The Meathead Method busts culinary myths, challenges old techniques, and introduces new methods to help home cooks create meals that inspire and impress.” Meathead is one of only 40 living Barbecue Hall of Famers. He is the publisher of AmazingRibs.com, the largest and most popular barbecue and grilling website in the world. “The Meathead Method” is called “The only book on outdoor cookery you’ll ever need” by food TV personality Alton Brown of Food Network fame. He lives in the Chicago area with his wife, a microbiologist and food safety expert.”…

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SoCal Restaurant Show

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Meathead with The Meathead Method : A BBQ Hall of Famer’s Secrets and Science on BBQ, Grilling, and Outdoor Cooking Part 1 11:42

9일 전11:42

나중에 재생

리스트

11:42

“From the BBQ Hall of Famer and New York Times bestselling author of Meathead: The Science of Great Barbecue and Grilling comes The Meathead Method, a masterclass in the science and art of outdoor cooking. Meathead offers readers an informative, comprehensive, and fun guide to BBQ, grilling, and griddling, all backed by the latest culinary science.” “With more than 110 creative and non-traditional recipes, The Meathead Method provides both indoor and outdoor cooks with tools to elevate their skills. From mastering fire, smoke, and heat to discovering the intricacies of flavors, this book is more than just a cookbook—it’s a reference manual which guides us on a journey into the heart of what makes great food.” “Almost anything you can cook indoors can be cooked outdoors. Only better,” says Meathead. Blending science with art, The Meathead Method busts culinary myths, challenges old techniques, and introduces new methods to help home cooks create meals that inspire and impress.” “Meathead is one of only 40 living Barbecue Hall of Famers. He is the publisher of AmazingRibs.com, the largest and most popular editorial barbecue and grilling website in the world. “The Meathead Method” is called “The only book on outdoor cookery you’ll ever need” by Alton Brown of Food Network fame. He lives in the Chicago area with his wife, a microbiologist and food safety expert.”…

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SoCal Restaurant Show

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Hollywood Bowl Food + Wine 2025 with Chef Suzanne Goin (a.o.c.) 14:50

9일 전14:50

나중에 재생

리스트

14:50

“The Los Angeles Philharmonic Association has announced the mouthwatering and diverse menus for the 2025 Hollywood Bowl Food + Wine season. Now into the tenth year with award-winning chef Suzanne Goin and restaurateur Caroline Styne, Hollywood Bowl Food + Wine promises exceptional dining for visitors to the iconic venue. Goin and Styne’s culinary history has defined Los Angeles tastes since 1998 when they opened Lucques, their legendary first restaurant in West Hollywood.” “At the Hollywood Bowl, their California-inspired offerings include three restaurants and three marketplaces. Additionally, menus for the Terrace and Garden Boxes, which can be ordered a day in advance, are created by four-time James Beard Foundation award-winner Suzanne Goin. Goin’s vibrant new summer dishes pair beautifully with the exceptional wine and beer programs curated by Caroline Styne, the James Beard Foundation’s 2018 Outstanding Restaurateur of the Year award recipient. Overseeing the broad range of dining options serving Hollywood Bowl Food + Wine’s thousands of nightly guests is Executive Chef Erik Lopez.” “Hollywood Bowl Food + Wine’s many dining options include three sit-down restaurants with seasonally changing menus, street-food kiosks, pre-ordered picnic boxes and a full-service dinner delivered to your box seat. For private events, Hollywood Bowl Food + Wine provides catering at several locations for groups both large and small.” “Updates include a Burrito Kiosk offering three artisan selections, hand-crafted pizzas made with custom dough from Larder Baking Company and four new three-course picnic boxes including The Burton Way with Suzanne’s slow-roasted salmon and jeweled rice. The seasonal 'Supper in Your Seats' menu introduces a Surf and Turf for Two. The three Marketplaces will also feature Rori’s Ice Cream, a beloved treat from Santa Barbara and ice cream novelties from Chef Warren Schwartz’s Magpie’s Softserve.” Chef Suzanne Goin is our guest with her mouthwatering menu previews for Hollywood Bowl Food + Wine.…

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SoCal Restaurant Show

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Hollywood Bowl Food + Wine 2025 with Restaurateur & Wine Director Caroline Styne (A.O.C.) 11:35

9일 전11:35

나중에 재생

리스트

11:35

“The Los Angeles Philharmonic Association has announced the mouthwatering and diverse menus for the 2025 Hollywood Bowl Food + Wine season. Now into the tenth year with award-winning chef Suzanne Goin and restaurateur Caroline Styne, Hollywood Bowl Food + Wine promises exceptional dining for visitors to the iconic venue. Goin and Styne’s culinary history has defined Los Angeles tastes since 1998 when they opened Lucques, their legendary first restaurant.” “At the Hollywood Bowl, their California-inspired offerings include three restaurants and three marketplaces. Additionally, menus for the Terrace and Garden Boxes, which can be ordered a day in advance, are created by four-time James Beard Foundation award-winner Suzanne Goin. Goin’s vibrant new summer dishes pair beautifully with the exceptional wine and beer programs curated by Caroline Styne, the James Beard Foundation’s 2018 Outstanding Restaurateur of the Year award recipient. Overseeing the broad range of dining options serving Hollywood Bowl Food + Wine’s thousands of nightly guests is Executive Chef Erik Lopez.” “Restaurateur Caroline Styne has curated a diverse retail wine selection in the three marketplaces at The Hollywood Bowl for Hollywood Bowl Food + Wine 2025. On the list are a broad selection of varieties and options for wine lovers visiting the Bowl. The markets feature a number of canned wines as well as a wide selection of vegan, organic and biodynamic bottles, including a collection of natural wines from producers including Broc Cellars, Wavy Wines, Nat Cool by Neipoort and Hollywood Bowl wine sponsor WINC wines. Returning for the 2025 season are the Wednesdays and Sunday Market Tastings – a 16-week program of complimentary wine tastings at the Plaza Marketplace with guest winemakers, importers and sommeliers hand-selected by Caroline to give the venue’s visitors an immersive and personal experience with her favorite people in the wine world.” “Inspired by Suzanne and Caroline’s local a.o.c restaurant, Ann’s Wine Bar by a.o.c. features a wide selection of Caroline Styne’s favorite new- and old-world wines to be explored by adventurous and less experienced wine drinkers alike, all paired with Suzanne Goin’s signature small-plates menu.” Caroline Styne is our guest with a proper corkscrew at the ready.…

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SoCal Restaurant Show

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Chef Andrew Gruel of Calico Fish House with “Ask the Chef” 8:04

9일 전8:04

나중에 재생

리스트

8:04

Swipe fees for restaurants (credit card processing fees) are an annoyingly increasing expense for restaurants. Only two entities are processing swipe fees and Chef Andrew supports the emerging embryonic legislation designed to bring some badly needed competition to this fee. In desperation some establishments are now adding a per cent to the restaurant check to recover these costs or give a meaningful discount for using cash. We’re watching this……

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SoCal Restaurant Show

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SoCal Restaurant Show May 17, 2025 Hour 1 58:08

18일 전58:08

나중에 재생

리스트

58:08

“Sarah Ahn’s viral food videos of her and her mom have captivated millions of viewers with their behind-the-scenes look at Korean cooking and multigenerational home life. This collaboration is now a must-have cookbook, UMMA – A Korean Mom’s Kitchen Wisdom & 100 Family Recipes, blending the emotional intimacy of Crying in H Mart with practical culinary advice from Nam Soon’s lifetime of kitchen experience. The recipes are framed by mother-daughter conversations that are funny, profound, and universally relatable—plus all the food is backed by the recipe-testing power of America’s Test Kitchen.” Sarah shares the Family recipes for Braised Baby Potatoes and Korean Fried Chicken from UMMA with us. (Available on the “SoCal Restaurant Show” Website.) Sarah Ahn joins us in-studio. “Joolies California Superfruit brings mouthwatering , organic medjool dates from their palms to yours as a delicious, healthy on-the-go option for snackers everywhere. Joolies is a Family- owned, California-based organic medjool date company founded in 2018. Medjool dates, also known as the king of dates, are a great source of energy, have a low glycemic index, and are full of beneficial nutrients. To ensure the best possible quality, Joolies dates are handpicked from the tree and carefully packed at peak ripeness. A joint partnership between the Kohl Family Farm and Venice Brands, Joolies is on a mission to share the nutritious goodness of organic medjool dates grown in the sunny Coachella Valley of Southern California.” Amanda Sains, Vice President Marketing for Joolies, is our guide to California’s palm tree candy.…

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SoCal Restaurant Show

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SoCal Restaurant Show May 17, 2025 Hour 2 53:53

18일 전53:53

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리스트

53:53

“Join, perhaps, the ultimate BBQ adventure at the 2025 Long Beach BBQ Festival-a BBQ & music event in Long Beach, Ca!! Celebrating National BBQ Month. It’s two days (Friday, May 23rd and Saturday, May 24th) of Food, Friends, Family and Fun - at Shoreline Aquatic Park in sunny Long Beach. Step into the heart of Long Beach and brace yourself for an unforgettable BBQ festival extravaganza, hosted by Axiom Kitchen and in collaboration with NoahS’s Arc Foundation. The festival grounds will be alive with the sizzling aromas and lively tunes from local bands, creating a barbecue paradise that celebrates the diverse flavors of Southern California. Indulge in a gastronomic adventure with BBQ delights ranging from classic favorites to innovative culinary creations.” Festival Co-Founder Qiana Mafnas of Axiom Kitchen joins us with all the flavorful and succulent details. “Kei Concepts has debuted the long-anticipated expansion of Vox Kitchen with its second location, Vox Kitchen & Bar launched on Monday, April 7 at South Coast Plaza in Costa Mesa. Known for its innovative fusion of Asian and Latin American cuisine, Vox Kitchen has built a devoted following since its debut in Fountain Valley in 2017. It’s celebrated for its bold flavors, vibrant dishes, and inventive approach to global cuisine. This new location marks a major milestone, introducing an elevated dining experience while staying true to the signature flavors that have defined its success. Expanding to South Coast Plaza—a premier destination known for its world-class shopping and dining—was a natural evolution for Vox Kitchen. The restaurant’s commitment to quality, creativity, and hospitality aligns seamlessly with South Coast Plaza’s reputation for excellence, providing the perfect setting to showcase its next chapter. The new space is designed as more than just a restaurant—it serves as a flagship location, offering an enhanced dining atmosphere and a broader culinary experience for both longtime fans and new guests.” Executive Chef and Founder of Kei Concepts, Viet Nguyen is our guest. Our own Chef Andrew Gruel, the menu-maker behind the full-service Calico Fish House (located in the Sunset Beach area of Huntington Beach) provides another timely and informative “Ask the Chef” segment where he responds to listeners’ thoughtful inquiries. Is the wild caught shrimp you are enjoying labeled “domestic” really from American waters? Is domestic, farm-raised shrimp the equal of wild caught? Chef Andrew explains what a savvy consumer should know.…

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SoCal Restaurant Show

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Show Introduction with Executive Producer & Co-Host Andy Harris 9:00

18일 전9:00

나중에 재생

리스트

9:00

“Sarah Ahn’s viral food videos of her and her mom have captivated millions of viewers with their behind-the-scenes look at Korean cooking and multigenerational home life. This collaboration is now a must-have cookbook, UMMA – A Korean Mom’s Kitchen Wisdom & 100 Family Recipes, blending the emotional intimacy of Crying in H Mart with practical culinary advice from Nam Soon’s lifetime of kitchen experience. The recipes are framed by mother-daughter conversations that are funny, profound, and universally relatable—plus all the food is backed by the recipe-testing power of America’s Test Kitchen.” Sarah shares the Family recipes for Braised Baby Potatoes and Korean Fried Chicken from UMMA with us. (Available on the “SoCal Restaurant Show” Website.) Sarah Ahn joins us in-studio. “Joolies California Superfruit brings mouthwatering , organic medjool dates from their palms to yours as a delicious, healthy on-the-go option for snackers everywhere. Joolies is a Family- owned, California-based organic medjool date company founded in 2018. Medjool dates, also known as the king of dates, are a great source of energy, have a low glycemic index, and are full of beneficial nutrients. To ensure the best possible quality, Joolies dates are handpicked from the tree and carefully packed at peak ripeness. A joint partnership between the Kohl Family Farm and Venice Brands, Joolies is on a mission to share the nutritious goodness of organic medjool dates grown in the sunny Coachella Valley of Southern California.” Amanda Sains, Vice President Marketing for Joolies, is our guide to California’s palm tree candy. “Join, perhaps, the ultimate BBQ adventure at the 2025 Long Beach BBQ Festival-a BBQ & music event in Long Beach, Ca!! Celebrating National BBQ Month. It’s two days (Friday, May 23rd and Saturday, May 24th) of Food, Friends, Family and Fun - at Shoreline Aquatic Park in sunny Long Beach. Step into the heart of Long Beach and brace yourself for an unforgettable BBQ festival extravaganza, hosted by Axiom Kitchen and in collaboration with NoahS’s Arc Foundation. The festival grounds will be alive with the sizzling aromas and lively tunes from local bands, creating a barbecue paradise that celebrates the diverse flavors of Southern California. Indulge in a gastronomic adventure with BBQ delights ranging from classic favorites to innovative culinary creations.” Festival Co-Founder Qiana Mafnas of Axiom Kitchen joins us with all the flavorful and succulent details. “Kei Concepts has debuted the long-anticipated expansion of Vox Kitchen with its second location, Vox Kitchen & Bar launched on Monday, April 7 at South Coast Plaza in Costa Mesa. Known for its innovative fusion of Asian and Latin American cuisine, Vox Kitchen has built a devoted following since its debut in Fountain Valley in 2017. It’s celebrated for its bold flavors, vibrant dishes, and inventive approach to global cuisine. This new location marks a major milestone, introducing an elevated dining experience while staying true to the signature flavors that have defined its success. Expanding to South Coast Plaza—a premier destination known for its world-class shopping and dining—was a natural evolution for Vox Kitchen. The restaurant’s commitment to quality, creativity, and hospitality aligns seamlessly with South Coast Plaza’s reputation for excellence, providing the perfect setting to showcase its next chapter. The new space is designed as more than just a restaurant—it serves as a flagship location, offering an enhanced dining atmosphere and a broader culinary experience for both longtime fans and new guests.” Executive Chef and Founder of Kei Concepts, Viet Nguyen is our guest. Our own Chef Andrew Gruel, the menu-maker behind the full-service Calico Fish House (located in the Sunset Beach area of Huntington Beach) provides another timely and informative “Ask the Chef” segment where he responds to listeners’ thoughtful inquiries. Is the wild caught shrimp you are enjoying labeled “domestic” really from American waters? Is domestic, farm-raised shrimp the equal of wild caught? Chef Andrew explains what a savvy consumer should know. All of this and heaping helpings of extra deliciousness on this week’s not-to-miss show!…

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SoCal Restaurant Show

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Sarah Ahn with UMMA – A Korean Mom’s Kitchen Wisdom & 100 Family Recipes Part 1 11:30

18일 전11:30

나중에 재생

리스트

11:30

“Sarah Ahn’s viral food videos of her and her mom have captivated millions of viewers with their behind-the-scenes look at Korean cooking and multigenerational home life. This collaboration is now a must-have cookbook, UMMA – A Korean Mom’s Kitchen Wisdom & 100 Family Recipes, blending the emotional intimacy of Crying in H Mart with practical culinary advice from Nam Soon’s lifetime of kitchen experience. The recipes are framed by mother-daughter conversations that are funny, profound, and universally relatable—plus all the food is backed by the recipe-testing power of America’s Test Kitchen.” Thorough ingredient guide: Walk through a Korean grocery store with a Korean umma for in-depth guidance on what pantry ingredients and fresh produce and protein to buy. Recipes both traditional and contemporary: Learn to make everything from simple banchan, a variety of kimchi, and foundational stews to an assortment of yasik (midnight snacks) and inventive desserts. Kitchen wisdom from mother to daughter: Shared confidences open a window onto a level of family intimacy rarely seen in cookbooks. The Ahns understand that when generations come together in the kitchen, so much is shared: not only food, but also knowledge, advice, family history, and love. “Sarah Ahn is America’s Test Kitchen’s social media manager and the creator of the Ahnest Kitchen website. She records her experiences on Instagram and TikTok of living with her Korean immigrant parents, chronicling her mother’s cooking, grocery shopping trips, and more. Many of Sarah’s posts have gone viral with 10+ million views and they have sold grocery stores out of product. Nam Soon Ahn, Sarah’s mother, is a former restaurateur whose culinary wisdom and recipes form the foundation of this book. Together, they honor their heritage with love, flavor, and authenticity.”…

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SoCal Restaurant Show

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Sarah Ahn with UMMA – A Korean Mom’s Kitchen Wisdom & 100 Family Recipes Part 2 13:57

18일 전13:57

나중에 재생

리스트

13:57

“Sarah Ahn’s viral food videos of her and her mom have captivated millions of viewers with their behind-the-scenes look at Korean cooking and multigenerational home life. This collaboration is now a must-have cookbook, UMMA – A Korean Mom’s Kitchen Wisdom & 100 Family Recipes, blending the emotional intimacy of Crying in H Mart with practical culinary advice from Nam Soon’s lifetime of kitchen experience. The recipes are framed by mother-daughter conversations that are funny, profound, and universally relatable—plus all the food is backed by the recipe-testing power of America’s Test Kitchen.” “Sarah Ahn is America’s Test Kitchen’s social media manager and the creator of the Ahnest Kitchen website. She records her experiences on Instagram and TikTok of living with her Korean immigrant parents, chronicling her mother’s cooking, grocery shopping trips, and more. Many of Sarah’s posts have gone viral with 10+ million views and they have sold grocery stores out of product. Nam Soon Ahn, Sarah’s mother, is a former restaurateur whose culinary wisdom and recipes form the foundation of this book. Together, they honor their heritage with love, flavor, and authenticity.” Sarah Ahn, in-studio, continues with us.…

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SoCal Restaurant Show

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Joolies California Superfruit with Amanda Sains 12:12

18일 전12:12

나중에 재생

리스트

12:12

“Joolies California Superfruit brings mouthwatering, organic medjool dates from their palms to yours as a delicious, healthy on-the-go option for snackers everywhere. Joolies is a Family- owned California-based organic medjool date company founded in 2018.” “Medjool dates, also known as the king of dates, are a great source of energy, have a low glycemic index, and are full of beneficial nutrients. To ensure the best possible quality, Joolies dates are handpicked from the tree and carefully packed at peak ripeness.” “The date farm was one of the first date producers to become organic. The Kohl Family Farm operations have always been at the forefront of environmental awareness, global best practices and efficient farming technology by working with international experts to improve all their farming techniques. Working with the equipment manufactures and the air quality management district, they customized equipment in order to meet the highest environmental standards while creating a safer workplace for their employees. The farm operates drip irrigation and effective water management systems so every drop of water can be fully utilized.” “A joint partnership between the Kohl Family Farm and Venice Brands, Joolies is on a mission to share the nutritious goodness of organic medjool dates grown in the sunny Coachella Valley of Southern California.” Amanda Sains, Vice President Marketing for Joolies is our guide to California’s palm tree candy.…

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SoCal Restaurant Show

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Vox Kitchen & Bar at South Coast Plaza with Executive Chef Viet Nguyen Part 1 13:22

18일 전13:22

나중에 재생

리스트

13:22

“Kei Concepts has debuted the long-anticipated expansion of Vox Kitchen with its second location, Vox Kitchen & Bar launched on Monday, April 7 at South Coast Plaza in Costa Mesa. Known for its innovative fusion of Asian and Latin American cuisine, Vox Kitchen has built a devoted following since its debut in Fountain Valley in 2017. It’s celebrated for its bold flavors, vibrant dishes, and inventive approach to global cuisine. This new location marks a major milestone, introducing an elevated dining experience while staying true to the signature flavors that have defined its success.” “Expanding to South Coast Plaza—a premier destination known for its world-class shopping and dining—was a natural evolution for Vox Kitchen. The restaurant’s commitment to quality, creativity, and hospitality aligns seamlessly with South Coast Plaza’s reputation for excellence, providing the perfect setting to showcase its next chapter. The new space is designed as more than just a restaurant—it serves as a flagship location, offering an enhanced dining atmosphere and a broader culinary experience for both longtime fans and new guests.” “The menu at Vox Kitchen & Bar features well-loved classics, including its signature Lomo Saltado, umami-packed Garlic Noodles, and the crisp and refreshing Burrata Pear Salad, while exclusive new menu offerings have been added to complement the elevated ambiance of the space.” “We’ve always believed in pushing the boundaries of flavor and dining experiences,” said Viet Nguyen, Founder and Executive Chef of Kei Concepts. “Expanding to South Coast Plaza allows us to share our passion for bold, innovative cuisine with an even larger audience, while offering a space that reflects the sophistication and vibrancy of our culinary vision. This next chapter marks an evolution for Vox Kitchen—one that celebrates our roots while embracing a refined and forward-thinking dining experience.” Executive Chef and Founder Viet Nguyen is our guest.…

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SoCal Restaurant Show

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Long Beach BBQ Festival with Founder Qiana Mafnas of Axiom Kitchen 10:50

18일 전10:50

나중에 재생

리스트

10:50

“Join, perhaps, the ultimate BBQ adventure at the 2025 Long Beach BBQ Festival-a BBQ & music event in Long Beach, Ca. Celebrating National BBQ Month. It’s two days (Friday, May 23rd and Saturday, May 24th) of Food, Friends, Family and FUN- at Shoreline Aquatic Park in sunny Long Beach.” “Step into the heart of Long Beach and brace yourself for an unforgettable BBQ festival extravaganza, hosted by Axiom Kitchen and in collaboration with NoahS’s Arc Foundation. The festival grounds will be alive with the sizzling aromas and lively tunes from local bands, creating a barbecue paradise that celebrates the diverse flavors of Southern California. Indulge in a gastronomic adventure with BBQ delights ranging from classic favorites to innovative culinary creations.” Co-Founder Qiana Mafnas of Axiom Kitchen joins us with all the flavorful and succulent details.…

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SoCal Restaurant Show

1
Vox Kitchen & Bar at South Coast Plaza with Executive Chef Viet Nguyen Part 2 13:26

18일 전13:26

나중에 재생

리스트

13:26

“Kei Concepts has debuted the long-anticipated expansion of Vox Kitchen with its second location, Vox Kitchen & Bar launched on Monday, April 7 at South Coast Plaza in Costa Mesa. Known for its innovative fusion of Asian and Latin American cuisine, Vox Kitchen has built a devoted following since its debut in Fountain Valley in 2017. It’s celebrated for its bold flavors, vibrant dishes, and inventive approach to global cuisine. This new location marks a major milestone, introducing an elevated dining experience while staying true to the signature flavors that have defined its success.” “Expanding to South Coast Plaza—a premier destination known for its world-class shopping and dining—was a natural evolution for Vox Kitchen. The restaurant’s commitment to quality, creativity, and hospitality aligns seamlessly with South Coast Plaza’s reputation for excellence, providing the perfect setting to showcase its next chapter. The new space is designed as more than just a restaurant—it serves as a flagship location, offering an enhanced dining atmosphere and a broader culinary experience for both longtime fans and new guests.” “The menu at Vox Kitchen & Bar features well-loved classics, including its signature Lomo Saltado, umami-packed Garlic Noodles, and the crisp and refreshing Burrata Pear Salad, while exclusive new menu offerings have been added to complement the elevated ambiance of the space.” “We’ve always believed in pushing the boundaries of flavor and dining experiences,” said Viet Nguyen, Founder and Executive Chef of Kei Concepts. “Expanding to South Coast Plaza allows us to share our passion for bold, innovative cuisine with an even larger audience, while offering a space that reflects the sophistication and vibrancy of our culinary vision. This next chapter marks an evolution for Vox Kitchen—one that celebrates our roots while embracing a refined and forward-thinking dining experience.” Executive Chef and Founder Viet Nguyen continues as our guest.…

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SoCal Restaurant Show

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Chef Andrew Gruel of Calico Fish House with “Ask the Chef” 8:47

18일 전8:47

나중에 재생

리스트

8:47

Is the tasty wild caught shrimp you are enjoying labeled “domestic” really from American waters? Is there a taste difference between wild caught and domestic farm-raised? Most of the shrimp we enjoy in the United States is imported. Chef Andrew explains what a savvy consumer should know.

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SoCal Restaurant Show « » Co-Host Chef Andrew Gruel with “Ask the Chef”

Co-Host Chef Andrew Gruel with “Ask the Chef”

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Co-Host Chef Andrew Gruel with “Ask the Chef”