Andrew Gruel is an American chef, founder, CEO & executive chef of Slapfish, and television personality. He appeared as a judge on Food Network's Food Truck Face Off and as a host of FYI's Say It To My Face!. Currently, he is a co-host of SoCal Restaurant Show.
The world’s first off the grid, fully sustainable, completely green 100% solar powered freezer, “The Beast,” has been placed and activated on the campus of Anaheim High School. The need for emergency cold storage for recovered excess edible food from the food service industry to distribute to non-profit food pantries has been a priority for Mike Learakos, Executive Director of Waste Not OC, and Impact The Change’s Founder, Jonathan Stone. “The Beast” was created from a forty-foot refrigerated cargo container, designed to ship food. During a power outage, its solar technology will generate its own green power, virtually eliminating food waste, and operate completely off of the electrical grid. Waste Not OC’s Mike Learakos joins us with the details. Just released on Virtual Cinema is “A Chef’s Voyage.” The film follows Emmy (“Mind of a Chef”) and James Beard award-winning Chef David Kinch and his team from their 3 Star Michelin restaurant, Manresa, in Los Gatos, California for a one of a kind “four hands” collaboration in France with three legendary chefs at their iconic restaurants in Paris, Provence, and Marseille. The ambitious trip was a celebration of Manresa’s 15 Anniversary. Chef David Kinch sabors the celebratory Champagne and joins us. Newly arrived last year in Downtown Los Angeles in a tastefully restored Beaux Arts building is The Hoxton hotel with sister properties in Williamsburg, Portland, Chicago and International. Their 174 rooms are spread across four different size categories from Snug to Biggy, meaning there’s something to suit everyone. Destination restaurants located at Hoxton properties are a trademark. The Hoxton DTLA has Sibling Rival, the elevated, all-day restaurant located on the ground floor (temporarily closed,) and Pilot (service from 7:00 a.m. to 10:00 p.m.) on the rooftop (with eye-catching L.A. skyline views) which also includes the Pilot Bar adjacent to the pool. All the rooftop food & beverage spaces (outdoors) have reopened with all the health and safety protocols solidly in place. We’ll get the updated specifics from Executive Chef John Taube who oversees the ample culinary portfolio. One of our most reliable sources of accurate restaurant news in fabulous Las Vegas is Al Mancini, who is a staff writer for The Las Vegas Review-Journal covering food, restaurants and other aspects of entertainment. Al has been working the Vegas food scene for 19 years. He was one of the creators of the popular, and widely referenced, Eating Las Vegas restaurant guidebook series. Al joins us with his quarterly update on the Las Vegas dining scene. Labor Day Weekend was huge for them. He’ll preview what’s of particular interest to him in some major restaurant openings on the horizon. We’ll also find out about food & beverage available at the new Allegiant Stadium, home of the Las Vegas Raiders. 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 regularly updating us on the impact of the Covid-19 crisis in the hospitality field and what we, as diners, can do to support the very survival of restaurants. Dine-in is slowly, with multiple hiccups, starting to come back but with a lot of new rules that restrict guest counts. Alternately Take-Ou t/ Delivery when you can surely helps… What’s an appropriate topping for pizza that compliments the pie versus clashes with it? Chef Andrew opened the can on the subject of the Hawaiian Pizza (didn’t actually originate in Hawaii) topped with pineapple last week. We’ll continue that spirited conversation along with discussing what savory toppings (including a variety of seafood) really enhance pizza from a culinary POV. We’ll “Ask the Chef.” All of this and heaping helpings of extra deliciousness (with proper Social Distancing) on this week’s not-to-miss show! The post Show 390, September 12, 2020: Show Preview with Executive Producer & Co-Host Andy Harris appeared first on SoCal Restaurant Show.
The world’s first off the grid, fully sustainable, completely green 100% solar powered freezer, “The Beast,” has been placed and activated on the campus of Anaheim High School. The need for emergency cold storage for recovered excess edible food from the food service industry to distribute to non-profit food pantries has been a priority for Mike Learakos, Executive Director of Waste Not OC, and Impact The Change’s Founder, Jonathan Stone. After three years of planning and building, ‘The Beast’ was created from a forty-foot refrigerated cargo container, designed to ship food. During a power outage, its solar technology will generate its own green power, virtually eliminating food waste, and operate completely off of the electrical grid. “Local businesses are on board developing products for the unit to help protect, maintain inventory and manage temperature for thousands of vacuum sealed, frozen ‘Ready To Heat & Eat’ meals used to feed people that can’t get out for a nutritious, hot meal. This new cold storage unit will also help feed those in need during a disaster, regardless of power interruptions, including rolling black outs.” The post Show 390, September 12, 2020: Mike Learakos, Executive Director of Waste Not OC appeared first on SoCal Restaurant Show.
Newly released on Virtual Cinema is “A Chef’s Voyage.” The film follows Emmy (Mind of a Chef) and James Beard award-winning Chef David Kinch and his team from their 3 Star Michelin restaurant, Manresa, in Los Gatos, California for a one of a kind “four hands” collaboration in France with three legendary chefs at their iconic restaurants in Paris, Provence, and Marseille. The ambitious trip is a celebration of Manresa’s 15th Anniversary. “As soon as the Manresa team arrives in France, the crew prepares to cook alongside chefs and teams from three of the country’s best starred restaurants, and esteemed Relais & Chateaux members: Le Taillevent, L’Oustau de Baumanière and Le Petit Nice. Even for Kinch’s highly proficient team, it’s difficult to navigate their host kitchens and represent Californian gourmet cuisine on Michelin’s home turf while jetlagged, on a tight schedule, and with a language barrier.” “Reminiscent of a classic “Rock Doc,” A Chef’s Voyage (directed by Remi Anfosso) goes behind the scenes of their ‘voyage’ as they stage five dinner and four lunch events over the course of just 10 days in the world’s most cinematic venues, observing culinary superstars and their young and diverse supporting cast, and ultimately create something much more than food.” “A Chef’s Voyage” officially opens on Virtual Cinema in North America on Friday September 18th. Chef Josiah Citrin of Melisse (a longtime friend of Chef David’s) is preparing a five-course, limited availability To-Go dinner package as a tribute to the release of “A Chef’s Voyage.” It includes a special dessert collaboration with celebrity pastry chef Sherry Yard, a multiple James Beard Award recipient. (Manresa’s accomplished Pastry Chef, Courtney Moisant, describes Sherry as her career inspiration in the film.) Order via Tock for availability on Sept. 17th through 20th only. The takeaway dinner package includes a virtual ticket to a home viewing of “A Chef’s Journey” via Laemmle Theaters Virtual Cinema. Chef David Kinch sabors the celebratory Champagne and joins us. The post Show 390, September 12, 2020: Chef / Proprietor David Kinch of Manresa in Los Gatos appeared first on SoCal Restaurant Show.
Newly arrived last year in Downtown Los Angeles in a tastefully restored Beaux Arts building is The Hoxton hotel with sister properties in Williamsburg, Portland, Chicago and International. Their 174 rooms are spread across four different size categories from Snug to Biggy, meaning there’s something to suit everyone. Destination restaurants located at Hoxton properties are a trademark. The Hoxton DTLA has Sibling Rival, the elevated, all-day restaurant located on the ground floor (temporarily closed,) and Pilot (service from 7:00 a.m.to 10:00 p.m.) on the rooftop (with eye-catching L.A. skyline views) which also includes the Pilot Bar adjacent to the pool. All the rooftop food & beverage spaces (outdoors) at The Hoxton have reopened with the health and safety protocols securely in place. It’s Breakfast, Brunch, Happy Hour (2 to 6:00 p.m. Weekdays,) Mid-Afternoon and Dinner along with a Late Night menu. Many of the classic daytime menu items from Sibling Rival have temporarily migrated to Pilot until guests can again be served at Sibling Rival. Chef John’s key team includes Pastry Chef Mallory Cayon and Chef de Cuisine Tyler Curtis. All of the from-scratch breakfast pastries are prepared in-house including their signature Cinnamon Rolls and Banana Bread. Pilot is named in tribute to The Hoxton, Downtown LA rooftop’s cameo in the 1921 film “Stranger than Fiction” where it served as the launch pad from which stuntman Frank Clarke and pilot Wally Timm flew their plane. We’ll get all the updated specifics from Executive Chef John Taube who oversees the ample culinary portfolio. The post Show 390, September 12, 2020: Executive Chef John Taube, The Hoxton DTLA & Sunday Hospitality Part One appeared first on SoCal Restaurant Show.
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Creator Details

Birthdate
Jul 12th, 1980
Episode Count
1130
Podcast Count
4
Total Airtime
1 week, 2 days
PCID
Podchaser Creator ID logo 576242