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Treść dostarczona przez Andrew Harris and Andrew Gruel, Andrew Harris, and Andrew Gruel. Cała zawartość podcastów, w tym odcinki, grafika i opisy podcastów, jest przesyłana i udostępniana bezpośrednio przez Andrew Harris and Andrew Gruel, Andrew Harris, and Andrew Gruel lub jego partnera na platformie podcastów. Jeśli uważasz, że ktoś wykorzystuje Twoje dzieło chronione prawem autorskim bez Twojej zgody, możesz postępować zgodnie z procedurą opisaną tutaj https://pl.player.fm/legal.
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Travis Makes Money
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1 Make Money with AI Appointment Setting | Matt Deseno 32:38
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Matt Deseno is the founder of multiple award winning marketing businesses ranging from a attraction marketing to AI appointment setting to customer user experience. When he’s not working on the businesses he teaches marketing at Pepperdine University and he also teaches other marketing agency owners how they created a software company to triple the profitability for the agency. Our Sponsors: * Check out Kinsta: https://kinsta.com * Check out Mint Mobile: https://mintmobile.com/tmf * Check out Moorings: https://moorings.com * Check out Trust & Will: https://trustandwill.com/TRAVIS * Check out Warby Parker: https://warbyparker.com/travis Advertising Inquiries: https://redcircle.com/brands Privacy & Opt-Out: https://redcircle.com/privacy…
SoCal Restaurant Show
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Treść dostarczona przez Andrew Harris and Andrew Gruel, Andrew Harris, and Andrew Gruel. Cała zawartość podcastów, w tym odcinki, grafika i opisy podcastów, jest przesyłana i udostępniana bezpośrednio przez Andrew Harris and Andrew Gruel, Andrew Harris, and Andrew Gruel lub jego partnera na platformie podcastów. Jeśli uważasz, że ktoś wykorzystuje Twoje dzieło chronione prawem autorskim bez Twojej zgody, możesz postępować zgodnie z procedurą opisaną tutaj https://pl.player.fm/legal.
Saturdays 10:00AM PT on AM 830 KLAA Los Angeles
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Treść dostarczona przez Andrew Harris and Andrew Gruel, Andrew Harris, and Andrew Gruel. Cała zawartość podcastów, w tym odcinki, grafika i opisy podcastów, jest przesyłana i udostępniana bezpośrednio przez Andrew Harris and Andrew Gruel, Andrew Harris, and Andrew Gruel lub jego partnera na platformie podcastów. Jeśli uważasz, że ktoś wykorzystuje Twoje dzieło chronione prawem autorskim bez Twojej zgody, możesz postępować zgodnie z procedurą opisaną tutaj https://pl.player.fm/legal.
Saturdays 10:00AM PT on AM 830 KLAA Los Angeles
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1 SoCal Restaurant Show February 15, 2025 Hour 1 54:39
54:39
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“Ravines Wine Cellars in the Finger Lakes, NY with Tasting Rooms in both Geneva and Hammondsport makes dry, classical, terroir-driven wines on over 130 acres of estate vineyards. Founded in 2001 and family-owned and operated ever since by Morten and Lisa Hallgren, Morten was born and trained as an oenologist / winemaker in Provence and Bordeaux France, before moving to the region and pioneering the bone-dry, mineral-tinged riesling style that the region is now famous for. Ravines utilizes minimal intervention in the cellar and employs sustainable winegrowing practices on steep-sloping vineyards with limestone and shalestone soils. They have won numerous honors and played a major role in elevating the Finger Lakes region on the world stage as a top cool-climate wine destination.” Proprietress Lisa Hallgren joins us to uncork all that is Ravines Wine Cellars. Food, Wine and Travel Magazine (FWT Magazine) is the official online magazine of the prestigious International Food Wine and Travel Writers Association, a group of distinguished professional, global travel writers. “Join the writers of the International Food, Wine & Travel Writers Association as they take you around the globe to explore the most exciting stories in food, wine and travel. The seasoned travel journalists visit with the world’s top chefs, uncover exotic destinations, walk the vineyards with iconic winemakers, and so much more. Join FWT Magazine and enjoy the journey!” Subscriptions are complimentary! Our notable Travel Guides are Editor Amy Piper and Senior Editor Craig Stoltz.…
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1 SoCal Restaurant Show February 15, 2025 Hour 2 53:38
53:38
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Food, Wine and Travel Magazine (FWT Magazine) is the official online magazine of the prestigious International Food Wine and Travel Writers Association, a group of distinguished professional, global travel writers. “Join the writers of the International Food, Wine & Travel Writers Association as they take you around the globe to explore the most exciting stories in food, wine and travel. The seasoned travel journalists visit with the world’s top chefs, uncover exotic destinations, walk the vineyards with iconic winemakers, and so much more. Join FWT Magazine and enjoy the journey!” Subscriptions are complimentary! Our notable Travel Guides are Editor Amy Piper and Senior Editor Craig Stoltz. “If there is just one edible plant to grow at home, it’s the tomato. Nowhere else is the contrast in flavor, nutrition and variety between homegrown and store-bought more evident. As a specialty crop of California, tomatoes play a vital role in the state’s agricultural heritage. This upcoming informative how-to-lecture, Homegrown Tomatoes, at Centennial Farms at the OC Fair & Exhibit Center on Saturday, February 22nd at 10:00 a.m. will provide attendees all the practical knowledge necessary to begin growing tomatoes. You’ll see tomato plants producing 50 to more than 100 tomatoes each! Learn which varieties to grow, how to plant and care for them, and how to manage common diseases and pests. Bring your questions and learn how to grow tomatoes easily! $7 fee covers materials and any handouts. Parking is free. RSVP online by February. 19. Sign up at Centennial Farm Garden Classes.” Your expert green thumb tomato guide to successfully growing backyard tomatoes is Dave Freed (AKA “Dave the Tomato Guy.) “Restaurateur Russell J. Bendel, known as Russ, was born in Pennsylvania and raised in California. Influenced by his father, a veteran restaurant industry executive, Russ grew up in the business and developed a passion for food and hospitality. He set his sights on a career in the industry and earned his bachelor's degree from The Collins College at Cal Poly Pomona with an emphasis on Restaurants and Business Management. Russ worked with Bloomin' Brands Restaurant Group for an impressive span of 15 years: first with Outback Steakhouse and later with Fleming's Prime Steakhouse & Wine Bar, where he was promoted to partner of the flagship Newport Beach location at 25. Armed with knowledge, experience and recognition, Russ began his own venture in February 2013 by assuming ownership of Vine Restaurant in San Clemente, bringing longtime friends and family along for the ride. Their efforts have resulted in the opening of Ironwood - Cellar, Craft, Cook; Olea – Cellar, Craft, Cook; Sapphire & The Pantry – Cellar, Craft, Cook; Bloom – Restaurant & Bar; and, most recently, Parlor Woodfire Kitchen & Cocktails in San Clemente.” Russ takes a break from the extended Valentine’s Day Weekend madness to join us. Our own Chef Andrew Gruel, the menu-maker behind the full-service Calico Fish House (in the Sunset Beach area of Huntington Beach) provides another timely and informative “Ask the Chef” segment where he responds to listeners thoughtful inquiries. We’re now continuing the conversation talking about crave-worthy fast food menu items. Chefs, on occasion, do enjoy their favorite fast food menu items as guilty pleasures. We’ve covered the tops in fast-food fries. It’s time to talk burgers. Chef Andrew shares (a bit reservedly) his favorites. He mentions a pair of acceptable national chains but prefers the neighborhood Mom and Pop operations with character where one of the owners is probably at the grill. Same applies to his choice of burrito spots.…
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1 Show Introduction with Executive Producer & Co-Host Andy Harris 9:35
9:35
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Thanks to Culture OC’s Editors and Food Writer Anne Marie Panoringan for the unexpected editorial coverage. It was a role reversal as I got to unusually answer Anne Marie’s insightful queries instead of asking them. “Ravines Wine Cellars in the Finger Lakes, NY with Tasting Rooms in both Geneva and Hammondsport makes dry, classical, terroir-driven wines on over 130 acres of estate vineyards. Founded in 2001 and family-owned and operated ever since by Morten and Lisa Hallgren, Morten was born and trained as an oenologist / winemaker in Provence and Bordeaux France, before moving to the region and pioneering the bone-dry, mineral-tinged riesling style that the region is now famous for. Ravines utilizes minimal intervention in the cellar and employs sustainable winegrowing practices on steep-sloping vineyards with limestone and shalestone soils. They have won numerous honors and played a major role in elevating the Finger Lakes region on the world stage as a top cool-climate wine destination.” Proprietress Lisa Hallgren joins us to uncork all that is Ravines Wine Cellars. Food, Wine and Travel Magazine (FWT Magazine) is the official online magazine of the prestigious International Food Wine and Travel Writers Association, a group of distinguished professional, global travel writers. “Join the writers of the International Food, Wine & Travel Writers Association as they take you around the globe to explore the most exciting stories in food, wine and travel. The seasoned travel journalists visit with the world’s top chefs, uncover exotic destinations, walk the vineyards with iconic winemakers, and so much more. Join FWT Magazine and enjoy the journey!” Subscriptions are complimentary! Our notable Travel Guides are Editor Amy Piper and Senior Editor Craig Stoltz. “If there is just one edible plant to grow at home, it’s the tomato. Nowhere else is the contrast in flavor, nutrition and variety between homegrown and store-bought more evident. As a specialty crop of California, tomatoes play a vital role in the state’s agricultural heritage. This upcoming informative how-to-lecture, Homegrown Tomatoes, at Centennial Farms at the OC Fair & Exhibit Center on Saturday, February 22nd at 10:00 a.m. will provide attendees all the practical knowledge necessary to begin growing tomatoes. You’ll see tomato plants producing 50 to more than 100 tomatoes each! Learn which varieties to grow, how to plant and care for them, and how to manage common diseases and pests. Bring your questions and learn how to grow tomatoes easily! $7 fee covers materials and any handouts. Parking is free. RSVP online by February. 19. Sign up at Centennial Farm Garden Classes.” Your expert green thumb tomato guide to successfully growing backyard tomatoes is Dave Freed (AKA “Dave the Tomato Guy.) “Restaurateur Russell J. Bendel, known as Russ, was born in Pennsylvania and raised in California. Influenced by his father, a veteran restaurant industry executive, Russ grew up in the business and developed a passion for food and hospitality. He set his sights on a career in the industry and earned his bachelor's degree from The Collins College at Cal Poly Pomona with an emphasis on Restaurants and Business Management. Russ worked with Bloomin' Brands Restaurant Group for an impressive span of 15 years: first with Outback Steakhouse and later with Fleming's Prime Steakhouse & Wine Bar, where he was promoted to partner of the flagship Newport Beach location at 25. Armed with knowledge, experience and recognition, Russ began his own venture in February 2013 by assuming ownership of Vine Restaurant in San Clemente, bringing longtime friends and family along for the ride. Their efforts have resulted in the opening of Ironwood - Cellar, Craft, Cook; Olea – Cellar, Craft, Cook; Sapphire & The Pantry – Cellar, Craft, Cook; Bloom – Restaurant & Bar; and, most recently, Parlor Woodfire Kitchen & Cocktails in San Clemente.” Russ takes a break from the extended Valentine’s Day Weekend madness to join us. Our own Chef Andrew Gruel, the menu-maker behind the full-service Calico Fish House (in the Sunset Beach area of Huntington Beach) provides another timely and informative “Ask the Chef” segment where he responds to listeners thoughtful inquiries. We’re now continuing the conversation talking about crave-worthy fast food menu items. Chefs, on occasion, do enjoy their favorite fast food menu items as guilty pleasures. We’ve covered the tops in fast-food fries. It’s time to talk burgers. Chef Andrew shares (a bit reservedly) his favorites. He mentions a pair of acceptable national chains but prefers the neighborhood Mom and Pop operations with character where one of the owners is probably at the grill. Same applies to his choice of burrito spots. All of this and heaping helpings of extra deliciousness on this week’s not-to-miss show!…
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1 Ravines Wine Cellars, Finger Lakes, NY with Proprietress Lisa Hallgren Part 1 13:16
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“Ravines Wine Cellars in Finger Lakes (Geneva and Hammondsport) is a flourishing partnership steeped in food and wine. Both locations have Tasting Rooms. Winemaker Morten Hallgren grew up on a winery, Domaine de Castel Roubine, surrounded by estate vineyards in the Cotes de Provence wine region of France. He arrived in the Finger Lakes with an Enology and Viticulture degree from one of Europe’s finest schools and experience at many different wineries including Cos d’Estournel in Bordeaux.” “Working as head winemaker for a legacy FLX winery (Dr. Konstantin Frank) for 6 years, he worked with grapes from vineyards throughout the Finger Lakes. He wondered why no one in the FLX was producing dry Riesling. Even the Rieslings labeled “dry” were actually pretty sweet. In his mind, the most interesting inherent characteristics were masked behind high sugar, super-fruity wines. He identified two unique and expressive sites: the Argetsinger Vineyard and 16 Falls, purchased grapes and began producing a new style of Finger Lakes mineral driven wines in a rented barn on Keuka Lake.” “Ravines’ first vintage in 2002 was exclusively dry, vinifera wines. The Riesling took the Best Dry Riesling medal at the World Riesling Cup. Then came the Wine Spectator Top 100, the first non-dessert Finger Lakes wine to get onto the prestigious list and then named twice more in the next few years.” “In 2011 Ravines purchased the historic White Springs Farm (circa 1801) where gentleman Farmer and Cornell agriculturist Carl Fribolin, had built a winery and planted vineyards in 2003.” “After purchasing the initial Keuka parcel on the two ravines in 2000, with the plan to make wine in the next vintage, Morten knew the top two sites where he already had experience working with the grapes and set out to purchase from those two sites for Ravines upcoming first vintage. Those are the Argetsinger and 16 Falls Vineyard on the eastern edge of Seneca Lake that have been a part of every vintage of Ravines wine through to this day. The Hallgrens rented a barn down the street from where they lived, and with the purchased grapes, Morten produced the first vintage, making wines from the classic varietals of Chardonnay, Riesling, Pinot Noir and a Meritage red “Bordeaux-blend”.” “Morten left his job at Dr. Frank in 2005 and only made wines for Ravines thereafter. In 2010 Morten moved production operations to White Springs Winery in Geneva, near the northwestern end of Seneca Lake. By that time, the acreage being purchased from the Argetsinger and Sixteen Falls vineyards was up to 59 acres. Morten also became the winemaker for White Springs Winery, then owned by the philanthropist and gentleman farmer, Carl Fribolin.” “In 2012, Carl wanted the Hallgrens to take over his vineyards and so they purchased the White Springs winery and property, including 50 acres of vineyards and a turn-of-the-century slate barn that was soon remodeled. The renovation included adding a large tank room, creating a large barrel room, expanding the lab and adding more warehouse facilities. With a second tasting room open year-round, Lisa took the time to expand their dedicated group of attentive and knowledgeable tasting room staff.” “After replanting vines at their original Keuka vineyards, adding 10 acres of plantings to the White Springs Vineyards now called Limestone Springs and purchasing the entire 46 acres of the 16-Falls Vineyards, Ravines now possess 130 acres of estate vineyards. Ravines also work another 28 acres of vines from the famous Argetsinger Vineyard, owned and operated by the Argetsinger family, as well as an adjacent five acres at Two Gorges.” Proprietress Lisa Hallgren joins us to uncork all that is Ravines Wine Cellars.…
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1 Ravines Wine Cellars, Finger Lakes, NY with Proprietress Lisa Hallgren Part 2 11:46
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“Ravines Wine Cellars in the Finger Lakes, NY with Tasting Rooms in both Geneva and Hammondsport makes dry, classical, terroir-driven wines on over 130 acres of estate vineyards. Founded in 2001 and family-owned and operated ever since by Morten and Lisa Hallgren, Morten was born and trained as an oenologist / winemaker in Provence and Bordeaux France, before moving to the region and pioneering the bone-dry, mineral-tinged riesling style that the region is now famous for.” “Ravines utilizes minimal intervention in the cellar and employs sustainable winegrowing practices on steep-sloping vineyards with limestone and shalestone soils. They have won numerous honors and played a major role in elevating the Finger Lakes region on the world stage as a top cool-climate wine destination.” “Discover more about Ravines Wine Cellars wines by visiting their Finger Lakes Tasting rooms in Geneva (Seneca Lake) and Hammondsport (Keuka Lake.) Book a table with them at their Tasting Table, a casual experience of five light food and wine pairings hosted by the Ravinous Kitchen. Proprietress Lisa Hallgren stays with us uncorking all that is Ravines Wine Cellars.…
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1 Food, Wine and Travel Magazine (FWT Magazine) Part 1 12:53
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“Food, Wine and Travel Magazine (FWT Magazine) is the official online magazine of the prestigious International Food Wine and Travel Writers Association (IFWTWA,) a group of distinguished professional, global travel writers. Join the writers of the International Food, Wine & Travel Writers Association as they take you around the globe to explore the most exciting stories in food, wine and travel. The travel journalists visit with the world’s top chefs, uncover exotic destinations, walk the vineyards with iconic winemakers, and so much more. Join FWT Magazine and enjoy the journey!” Subscriptions are complimentary Explore! Savor! Live! Our notable Travel Guides are Editor Amy Piper and Senior Editor Craig Stoltz.…
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1 “Dave the Tomato Guy” with Homegrown Tomatoes Class at Centennial Farms at OC Fair & Events Cente 13:09
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“If there is just one edible plant to grow at home, it’s the tomato. Nowhere else is the contrast in flavor, nutrition and variety between homegrown and store-bought more evident. As a specialty crop of California, tomatoes play a vital role in the state’s agricultural heritage. This how-to lecture, Homegrown Tomatoes, at Centennial Farms at the OC Fair & Exhibit Center on Saturday, February 22nd at 10:00 a.m. will provide attendees all the practical knowledge necessary to begin growing tomatoes. You’ll see tomato plants producing 50 to more than 100 tomatoes each! Learn which varieties to grow, how to plant and care for them, and how to manage common diseases and pests. Bring your questions and learn how to grow tomatoes easily!” $7 fee covers materials and any handouts. Parking is free. RSVP online by February 19th. Sign up at Centennial Farm Garden Classes Your expert green thumb tomato guide to growing backyard tomatoes is Dave Freed (AKA “Dave the Tomato Guy.) This is a not-for-profit serious hobby for him and Dave genuinely wants people to succeed in their home tomato gardens.…
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1 Food, Wine and Travel Magazine (FWT Magazine) Part 2 10:38
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“Food, Wine and Travel Magazine (FWT Magazine) is the official online magazine of the prestigious International Food Wine and Travel Writers Association (IFWTWA,) a group of distinguished professional, global travel writers. Join the writers of the International Food, Wine & Travel Writers Association as they take you around the globe to explore the most exciting stories in food, wine and travel. The travel journalists visit with the world’s top chefs, uncover exotic destinations, walk the vineyards with iconic winemakers, and so much more. Join FWT Magazine and enjoy the journey!” Subscriptions are complimentary! A recent travel article in FWT Magazine that Craig Stoltz (former Travel Editor for The Washington Post) recommends is “San Gimignano, Italy is the Medieval Manhattan.” Our well-informed Travel Guides are Editor Amy Piper and Senior Editor Craig Stoltz who continue with us.…
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1 “Ask the Chef” with Co-Host Chef Andrew Gruel 9:51
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We’re now continuing the spirited conversation highlighting crave-worthy fast food menu items. Chefs, on occasion, do enjoy their favorite fast food menu items as guilty pleasures. We’ve covered the tops in fast-food fries. It’s time to talk juicy burgers. Chef Andrew shares (a bit reservedly) his favorites. He mentions a pair of acceptable national chains but prefers the neighborhood Mom and Pop operations with local character where one of the owners is probably at the grill. Same applies to his choice of burrito spots.…
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1 Restaurateur Russ Bendel of Parlor Woodfire Kitchen & Cocktails, San Clemente 13:25
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“Restaurateur Russell J. Bendel, known as Russ, was born in Pennsylvania and raised in California. Influenced by his father, a veteran restaurant industry executive, Russ grew up in the business and developed a passion for food and hospitality. He set his sights on a career in the industry and earned his bachelor's degree from The Collins College at Cal Poly Pomona with an emphasis on Restaurants and Business Management. Russ worked with Bloomin' Brands Restaurant Group for an impressive span of 15 years: first with Outback Steakhouse and later with Fleming's Prime Steakhouse & Wine Bar, where he was promoted to partner of the flagship Newport Beach location at 25, the youngest in company history.” “Russ also earned his Court of Master Sommeliers Certification and Level 5 Wines of the World Certification. He was honored in OC Metro's annual issue of "40 Under 40" in 2012 and ended his tenure with Fleming's as Partner of the Year in 2010, 2011 and 2012. Armed with knowledge, experience and recognition, Russ began his own venture in February 2013 by assuming ownership of Vine Restaurant in San Clemente, bringing longtime friends and family along for the ride. Their efforts have resulted in the opening of Ironwood - Cellar, Craft, Cook; Olea – Cellar, Craft, Cook ; Sapphire & The Pantry – Cellar, Craft, Cook; Bloom – Restaurant & Bar; and, most recently, Parlor Woodfire Kitchen & Cocktails in San Clemente.” Russ takes a break from the Valentine’s Day Weekend madness to join us.…
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1 SoCal Restaurant Show February 1, 2025 Hour 1 54:44
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“Smorgasburg operates the largest open air food markets in the country, with locations in New York, Los Angeles, and most recently Miami. Smorgasburg L.A. provides a platform for nearly 100 small businesses curated since its inception by Zach Brooks from the next wave of SoCal’s food, beverage and shopping scene. With a family friendly beer garden and more it is the perfect place to spend a day with friends, family, or colleagues. It’s open Sundays (rain or shine) from 10:00 a.m. to 4:00 p.m. with ample (2-hours free) parking in a structure adjacent to The Row DTLA.” Admission is free. Mr. Smorgasburg L.A. himself, Zach Brooks, joins us with the salivating overview. “Take your sandwich game to the next level with mouthwatering out-of-the-ordinary recipes from TikTok’s reigning, accidental “Sandwich King” Owen Han. He’s amassed some 4.3 million followers for his edible creations just on TikTok alone. Enter the youthful Owen Han and his first cookbook, Stacked – The Art of the Perfect Sandwich, whose epic creations between bread have earned him millions of followers on social media. He’s renowned for dreaming up modern twists to classic recipes (as with his Chipotle Chicken Philly) and working with global flavors inspired by his Italian and Chinese heritages. And in Owen’s book, anything that can be stacked and held in your hand counts as a sandwich—from a taco to a bao to a wrap.” Owen Han takes a break from his active cutting board to join us.” Owen graciously shares with us his recipes for the OG Steak Sandwich and Chocolate-Dipped Oatmeal Ice Cream Sandwich. Our own Chef Andrew Gruel, the menu-maker behind the full-service Calico Fish House (in the Sunset Beach area of Huntington Beach) provides another timely and informative “Ask the Chef” segment where he responds to listeners thoughtful inquiries. On a much lighter note this week (Fire Relief is still front-and-center) we’re continuing the conversation talking about crave-worthy fast food menu items. Chefs, on occasion, do enjoy their favorite fast food menu items as guilty pleasures. Last week we talked about Chef Faves for French Fries. Before moving on we’ll discuss the one fast-food fry from a beloved burger joint that most chefs agree needs improvement. We’re saving his fast-food indulgences for next Saturday.…
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1 Show Introduction with Executive Producer & Co-Host Andy Harris 9:17
9:17
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Listy
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Polubione9:17
On Thursday, February 27th at Lawry’s the Prime Rib in Beverly Hills there is a culinary spectacular benefit happening (Chefs Love L.A.) for World Central Kitchen and Restaurants Cares showcasing a one-of-a-kind lineup of acclaimed celebrity chefs. It’s one-night only featuring a sumptuous 8-course meal paired with premium wines. It’s organized by Brad Metzger of Brad Metzger Restaurant Solutions. Everyone is graciously donating their time so 100 per cent of the ticket price goes directly to support the good works of World Central Kitchen and Restaurants Care. The Host Chefs are Ryan Wilson, Lawry’s Chief Executive Officer, and Jon Wood, Lawry’s Director of Culinary. L.A’s ultimate foodie, Phil Rosenthal, is the evening’s host and his Foundation is the generous Title Sponsor. Community Heroes involved with Fire Relief are also being honored. The evening is totally sold out with a long waiting list and organizer Brad Metzger joins us to share the incredible story about how this grass-roots Benefit came together so quickly and the important missions of the benefiting World Central Kitchen and Restaurants Care. Following Brad, Tiffany Stith, Lawry’s Chief Operating Officer, joins us to share how Lawry’s became involved as the host venue for the ambitious Chefs Love L.A. Benefit. “Smorgasburg operates the largest open air food markets in the country, with locations in New York, Los Angeles, and most recently Miami. Smorgasburg L.A. provides a platform for nearly 100 small businesses curated since its inception by Zach Brooks from the next wave of SoCal’s food, beverage and shopping scene. With a family friendly beer garden and more it is the perfect place to spend a day with friends, family, or colleagues. It’s open Sundays (rain or shine) from 10:00 a.m. to 4:00 p.m. with ample (2-hours free) parking in a structure adjacent to The Row DTLA.” Admission is free. Mr. Smorgasburg L.A. himself, Zach Brooks, joins us with the salivating overview. “Take your sandwich game to the next level with mouthwatering out-of-the-ordinary recipes from TikTok’s reigning, accidental “Sandwich King” Owen Han. He’s amassed some 4.3 million followers for his edible creations just on TikTok alone. Enter the youthful Owen Han and his first cookbook, Stacked – The Art of the Perfect Sandwich, whose epic creations between bread have earned him millions of followers on social media. He’s renowned for dreaming up modern twists to classic recipes (as with his Chipotle Chicken Philly) and working with global flavors inspired by his Italian and Chinese heritages. And in Owen’s book, anything that can be stacked and held in your hand counts as a sandwich—from a taco to a bao to a wrap.” Owen Han takes a break from his active cutting board to join us.” Owen graciously shares with us his recipes for the OG Steak Sandwich and Chocolate-Dipped Oatmeal Ice Cream Sandwich. Our own Chef Andrew Gruel, the menu-maker behind the full-service Calico Fish House (in the Sunset Beach area of Huntington Beach) provides another timely and informative “Ask the Chef” segment where he responds to listeners thoughtful inquiries. On a much lighter note this week (Fire Relief is still front-and-center) we’re continuing the conversation talking about crave-worthy fast food menu items. Chefs, on occasion, do enjoy their favorite fast food menu items as guilty pleasures. Last week we talked about Chef Faves for French Fries. Before moving on we’ll discuss the one fast-food fry from a beloved burger joint that most chefs agree needs improvement. We’re saving his fast-food indulgences for next Saturday. All of this and heaping helpings of extra deliciousness on this week’s not-to-miss show!…
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1 SoCal Restaurant Show February 1, 2025 Hour 2 53:25
53:25
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Polubione53:25
On Thursday, February 27th at Lawry’s the Prime Rib in Beverly Hills there is a culinary spectacular benefit happening (Chefs Love L.A.) for World Central Kitchen and Restaurants Cares showcasing a one-of-a-kind lineup of acclaimed celebrity chefs. It’s one-night only featuring a sumptuous 8-course meal paired with premium wines. It’s organized by Brad Metzger of Brad Metzger Restaurant Solutions. Everyone is graciously donating their time so 100 per cent of the ticket price goes directly to support the good works of World Central Kitchen and Restaurants Care. The Host Chefs are Ryan Wilson, Lawry’s Chief Executive Officer, and Jon Wood, Lawry’s Director of Culinary. L.A’s ultimate foodie, Phil Rosenthal, is the evening’s host and his Foundation is the generous Title Sponsor. Community Heroes involved with Fire Relief are also being honored. The evening is totally sold out with a long waiting list and organizer Brad Metzger joins us to share the incredible story about how this grass-roots Benefit came together so quickly and the important missions of the benefiting World Central Kitchen and Restaurants Care. Following Brad, Tiffany Stith, Lawry’s Chief Operating Officer, joins us to share how Lawry’s became involved as the host venue for the ambitious Chefs Love L.A. Benefit. “Smorgasburg operates the largest open air food markets in the country, with locations in New York, Los Angeles, and most recently Miami. Smorgasburg L.A. provides a platform for nearly 100 small businesses curated since its inception by Zach Brooks from the next wave of SoCal’s food, beverage and shopping scene. With a family friendly beer garden and more it is the perfect place to spend a day with friends, family, or colleagues. It’s open Sundays (rain or shine) from 10:00 a.m. to 4:00 p.m. with ample (2-hours free) parking in a structure adjacent to The Row DTLA.” Admission is free. Mr. Smorgasburg L.A. himself, Zach Brooks, joins us with the salivating overview.…
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1 Chefs Love L.A. Benefit with Organizer Brad Metzger of Brad Metzger Restaurant Solutions 14:13
14:13
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Listy
Polub
Polubione14:13
“On Thursday, February 27th at Lawry’s the Prime Rib in Beverly Hills there is a culinary spectacular benefit (Chefs Love L.A.) fundraising for World Central Kitchen and Restaurants Cares showcasing a one-of-a-kind lineup of acclaimed celebrity chefs. It’s one-night only featuring a sumptuous 8-course meal paired with premium wines. It’s organized by Brad Metzger of Brad Metzger Restaurant Solutions. Everyone is graciously donating their time so 100 per cent of the ticket price goes directly to support the good works of World Central Kitchen and Restaurants Care.” The evening’s stellar chefs’ brigade includes culinary all-stars Daniel Boulud, William Bradley (Addison,) Jonathan Waxman, Curtis Stone and Sherry Yard. High profile local chefs of note in the kitchen are Suzanne Goin, Josiah Citrin, Katianna and John Hong, Jonathan Club’s Andreas Roller and Michael Cimarusti. The Host Chefs are Ryan Wilson, Lawry’s Chief Executive Officer, and Jon Wood, Lawry’s Director of Culinary. L.A’s ultimate foodie, Phil Rosenthal, is the evening’s host and his Foundation is the generous Title Sponsor. Community Heroes involved with Fire Relief are also being honored. The evening is totally sold out with a long waiting list. (Donations are still most welcome.) Brad Metzger joins us to share the incredible story about how this grass-roots Benefit came together so quickly and the important missions of the benefiting World Central Kitchen and Restaurants Care.…
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1 Smorgasburg L.A. with Organizer Zach Brooks Part 1 12:29
12:29
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Listy
Polub
Polubione12:29
“Smorgasburg operates the largest open air food markets in the country, with locations in New York, Los Angeles, and most recently Miami. “Smorgasburg L.A. provides a platform for nearly 100 small businesses curated since its inception by Zach Brooks from the next wave of SoCal’s food, beverage and shopping scene. With a family friendly beer garden and more it is the perfect place to spend a day with friends, family, or colleagues. It’s open Sundays (rain or shine) from 10:00 a.m. to 4:00 p.m. with ample parking (first 2-hours is free) in structure adjacent to The Row DTLA.” Smorgasburg L.A. has also served as an incubator for embryonic food businesses who have become wildly popular there on Sundays and then have graduated to successful brick and mortar locations. Think Smoke Queen Barbecue in Garden Grove as just one notable ‘Graduate.” Mr. Smorgasburg L.A. himself, Zach Brooks, joins us with the salivating overview.…
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