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!
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