SoCal Restaurant Show Andrew Harris and Andrew Gruel

“Bar Becky at the Long Beach Exchange is Chef Jonathan Benvenuti’s tribute to his mom, Becky, who was the inspiration behind him becoming a chef.” Partner Jason Scarborough is the accomplished Beverage Director. It’s also a partnership with Chef Ross Pangilinan of Mix Mix Hospitality. Chef Benvenuti was previously the runner-up on Gordon Ramsey’s “Hell’s Kitchen.” “It’s an Italian-American kitchen featuring scratch-made focaccia, house-crafted pasta and an ever-evolving menu of comfort classics and chef-driven creations.” Chef Jonathan Benvenuti takes a break from his busy kitchen to join us.
Fun Fact…Spain is the Number One producer of olive oil and olives in the world. “For over 150 years Garcia de la Cruz has been a respected grower and producer of premium, organic Extra Virgin Olive Oil (EVOO.) Over it’s early history three generations of women have managed the enterprise. At Garcia de la Cruz, they are dedicated to preserving Spain's culinary legacy and the planet for generations to come. Through sustainable practices, they produce pure, organic olive oils and exquisite Spanish products. Their ambitious goal is to ensure that the magic of their land endures.” Michael McCowan, Garcia de la Cruz’s (Portland-based) Sales Director for the USA joins us to discover the rich history and products of Garcia de la Cruz.
“Maizano, the cornerstone destination eatery of Costa Mesa’s Mercado Gonzalez Northgate Market, has expanded its hours to include lunch. When the restaurant debuted in November, it opened with a dinner-only menu. As the restaurant enters spring, Executive Chef Alan Sanz has debuted a curated menu of lunch dishes. Available Wednesday to Sunday (closed on Monday & Tuesday) from 11 a.m. – to 5 p.m., the masa-focused menu pays homage to the diverse culinary landscape of Mexico through vibrant and modern interpretations of its regional cuisine. Maizano is the newest venture from Gruppo Apapacho visionaries Jorge Salim and Javier Hernandez Pons, known for their successes with restaurants across Los Angeles and Mexico City, including LA Cha Cha Chá, Loreto, and Mariscos Za Za Zá. With Maizano, they’ve opened a portal to the culinary epicenter of Mexico City. Its revolving glass doors whisk diners into its modern minimalist dining room, which features leather-bound chairs, crimson marble countertops, and warm earthen-toned walls adorned with Mexican curios and indigenous cookware.”
Restaurateur Jorge Salim of Gruppo Apapacho joins us in-studio.
Our own Chef Andrew Gruel, the menu-maker behind the full-service Calico Fish House (in the Sunset Beach area of Huntington Beach) and also the founder and pizzaiola of the fast-casual Big Parm (New Jersey-style pizza) located in the Mess Hall in Tustin provides another timely and informative “Ask the Chef” segment where he responds to listeners’ thoughtful inquiries. Virtual and Ghost Kitchens were going to be the next big thing in takeout and delivery for restaurants. Millions of dollars in venture capital flowed into this space. Now highly touted Virtual Kitchens in the area are closing. Chef Andrew shares his own rocky road with us.
All of this and heaping helpings of extra deliciousness on this week’s not-to-miss show!

“Bar Becky at the Long Beach Exchange is Chef Jonathan Benvenuti’s tribute to his mom, Becky, who was the inspiration behind him becoming a chef.” Partner Jason Scarborough is the accomplished Beverage Director. It’s also a partnership with Chef Ross Pangilinan of Mix Mix Hospitality.
“Chef Benvenuti was previously the runner-up on Gordon Ramsay’s “Hell’s Kitchen.” Chef Jonathan chats a bit about that experience along the way. It’s an Italian-American kitchen featuring scratch-made focaccia, house-crafted pasta and an ever-evolving menu of comfort classics and chr-driven creations.”
Current menu standouts are Grandma’s Focaccia (with anchovy dip), Mom’s Carrots (with maple syrup, burrata and almonds), Pappardelle (with beef cheek, chanterelle mushrooms, and “sour cream”), and Chicken & Dumplings (with pearl onion, potato dumplings and roasted chicken jus.)
Chef Jonathan Benvenuti takes a break from his busy kitchen to join us.

Fun Fact…Spain is the Number One producer of olive oil and olives in the world. “For over 150 years Spain’s Garcia de la Cruz has been a respected grower and producer of premium, organic Extra Virgin Olive Oil (EVOO.)” Over it’s history three generations of women have managed the enterprise.
“At Garcia de la Cruz, they are dedicated to preserving Spain's culinary legacy and the planet for generations to come. Through sustainable practices, they produce pure, organic olive oils and exquisite Spanish products. Their ambitious goal is to ensure that the magic of their land endures.”
The Family-owned Montes de Toledo orchards yield top-quality olives (Cornicabra, Picual, Arbequina, Hojiblanca), all organic.
“Picture a world where Spain's exquisite flavors grace tables worldwide. We, a cherished family-owned brand, aspire to deliver Spain's finest sustainably. We're not just creating great food; we're nurturing the Earth's beauty for our children and yours. Join us at Garcia de la Cruz, where Spain meets the world.”
Garcia de la Cruz olive oil products are available locally at Whole Foods Markets and via the Garcia de la Cruz Website.
Michael McCowan, Garcia de la Cruz’s (Portland-based) Sales Director for the USA joins us to discover the rich history and products of Garcia de la Cruz.

“Bar Becky at the Long Beach Exchange is Chef Jonathan Benvenuti’s tribute to his mom, Becky, who was the inspiration behind him becoming a chef.” Partner Jason Scarborough is the accomplished Beverage Director. It’s also a partnership with Chef Ross Pangilinan of Mix Mix Hospitality.
“Chef Benvenuti was previously the runner-up on Gordon Ramsey’s “Hell’s Kitchen.” It’s an Italian-American kitchen featuring scratch-made focaccia, house-crafted pasta and an ever-evolving menu of comfort classics and chr-driven creations.”
Current menu standouts are Grandma’s Focaccia (with anchovy dip), Mom’s Carrots (with maple syrup, burrata and almonds), Pappardelle (with beef cheek, chanterelle mushrooms, and “sour cream”), and Chicken & Dumplings (with pearl onion, potato dumplings and roasted chicken jus.)
At present it’s Wednesday thru Sunday for Dinner. Brunch is on the horizon.
Chef Jonathan Benvenuti takes another break from his busy kitchen to stay with us.

Fun Fact…Spain is the Number One producer of olive oil and olives in the world. For over 150 years Spain’s Garcia del la Cruz has been a respected grower and producer of premium Extra Virgin Olive Oil (EVOO.) Over it’s history three generations of women have managed the enterprise.
“At Garcia de la Cruz, they are dedicated to preserving Spain's culinary legacy and the planet for generations to come. Through sustainable practices, they produce pure, organic olive oils and exquisite Spanish products. Their ambitious goal is to ensure that the magic of their land endures.”
The Family-owned Montes de Toledo orchards yield top-quality olives (Cornicabra, Picual, Arbequina, Hojiblanca), all organic.
“Picture a world where Spain's exquisite flavors grace tables worldwide. We, a cherished family-owned brand, aspire to deliver Spain's finest sustainably. We're not just creating great food; we're nurturing the Earth's beauty for our children and yours. Join us at Garcia de la Cruz, where Spain meets the world.”
Garcia de la Cruz olive oil products are available locally at Whole Foods Markets and via the Garcia de la Cruz Website.
Michael McCowan, Garcia de la Cruz’s (Portland-based) Sales Director for the USA continues with us discovering the rich history and products of Garcia de la Cruz.

“Maizano, the cornerstone destination eatery of Costa Mesa’s Mercado Gonzalez Northgate Market, has expanded its hours to include lunch. When the restaurant debuted in November, it opened with a dinner-only menu. As the restaurant enters spring, Executive Chef Alan Sanz has debuted a curated menu of lunch dishes. Available Wednesday to Sunday from 11 a.m. – to 5 p.m., the masa-focused menu pays homage to the diverse culinary landscape of Mexico through vibrant and modern interpretations of its regional cuisine.” (Maizano is closed on Monday and Tuesday.)
“As we expand our offerings to include lunch service at Maizano, I'm thrilled to showcase the diverse flavors and traditions of regional Mexican cuisine,” comments Executive Chef Alan Sanz, who has cooked in renowned kitchens around the world. “Our dishes tell the stories of the culinary landscapes of Yucatán, Puebla, and Oaxaca and serve as a tribute to the rich tapestry of Mexican gastronomy.”
“Sanz’s lunch offerings epitomize Mexican haute cuisine with a contemporary twist. The entire antojito section of the lunch menu features smaller masa-based dishes, using fresh masa from the Mercado's Tortilleria La Gonzalez. These starters include Gordita de Pulpo featuring octopus in adobo, fresh green salsa, and a chicharron crumble; a playful Chapulín Taco featuring grilled Oaxacan cheese, smashed avocado, and fried grasshoppers; and a vegan Tlacoyo topped with green fava beans and a nopales salad.” 
“Maizano is the newest venture from Gruppo Apapacho visionaries Jorge Salim and Javier Hernandez Pons, known for their successes with restaurants across Los Angeles and Mexico City, including LA Cha Cha Chá, Loreto, and Mariscos Za Za Zá. With Maizano, they’ve opened a portal to the culinary epicenter of Mexico City. Its revolving glass doors whisk diners into its modern minimalist dining room, which features leather-bound chairs, crimson marble countertops, and warm earthen-toned walls adorned with Mexican curios and indigenous cookware.”
An elevated Chef’s Table Experience at Chef Alan’s Chef’s Counter looking in to the kitchen at Maizano is on the horizon for June. Jorge stylistically refers to it as a “Mexican Omakase.”
Restaurateur Jorge Salim of Gruppo Apapacho join us in-studio.