The One-Pan College Cookbook: 80 Easy Recipes for Quick, Good Food is from Orange County-based recipe developer and culinary instructor MJ Hong. “Graduate from instant ramen and make delicious one-pan meals. Cooking can be a great way to explore new foods, develop new kitchen skills, and save yourself time and money. With The One-Pan College Cookbook, any college student or beginner cook can make nutritious, easy one-pan recipes―no prerequisite required. These dorm-friendly dishes also provide the cooking skills and tips every student will use well beyond undergrad. In addition to easy recipes all made in one pan, you’ll find meal planning tips and creative ideas to make the most out of ingredients and leftovers to save time and money.” MJ Hong joins us with a skillet securely in hand.

“The California Restaurant Foundation (CRF), a nonprofit that invests in and empowers California’s restaurant workforce, invites all Californians to participate in its second annual ‘The Grateful Table® Dine Out event, happening all November long! Back in its ‘dine out’ format by popular demand, The Grateful Table® Dine Out encourages Californians to “Dine Out to Help Out” at any restaurant throughout the state as a show of support for local restaurant owners and employees who worked tirelessly to keep doors open over the last year and a half.”
California Restaurant Foundation’s Executive Director, Alycia Harshfield, is our guest with all the details.

“Back in July nationally acclaimed and James Beard award-winning Chef Stephanie Izard and James Beard award-winning Restaurateurs Rob Katz and Kevin Boehm of BoKa Restaurant Group, debuted the long-awaited West Coast version of the popular Chicago restaurant, Girl & the Goat, to Downtown Los Angeles. Since the restaurant’s expansion announcement in 2018, Angelenos and Izard fans have been anticipating the Arts District opening and with the recent resurgence and lifted restrictions within the city, Girl & the Goat has now enthusiastically joined the Los Angeles restaurant community. True to the restaurant’s midwestern roots and Izard’s signature, globally-inspired culinary style, Girl & the Goat’s West Coast menu is a combination of both signature dishes from the Chicago location and new, seasonal dishes that heavily rely on California’s bountiful produce and local ingredients.” We spirit Chef Stephanie out from her busy kitchens for a chat.

Chef Michael Doctulero is the Chef/Proprietor of Mah Jong’s by Chef Mike located on the lower level of Collage at Bloomingdale’s at South Coast Plaza. Chef Mike is best known locally for his years of seafood creativity at the landmark (and long-running) Scott’s Seafood adjacent to South Coast Plaza and (now the site of a huge Water Grill restaurant.) We reel Chef Mike in for a chat about his dream restaurant inspired by growing up in San Francisco and the game of Mah Jong.

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. Veterans Day is Thursday, November 11th. Chef Andrew is a big supporter of the non-profit, Save The Brave assisting Veterans in need. Bastards American Canteen with locations in Downey and Temecula (newly opened) is Veteran owned & operated, and also raises funds for Save The Brave. Chef Andrew will provide an inspirational overview.

All of this and heaping helpings of extra deliciousness on this week’s not-to-miss show!

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