The SoCal Restaurant Show

Listen to The SoCal Restaurant Show with hosts Andy Harris and Chef Andrew Gruel on Saturdays from 10am – 12pm.

“The SoCal Restaurant Show,” the ultimate locals’ guide to food, restaurants and beverages with a side of travel highlighting food at its center can be heard on AM 830 KLAA each Saturday morning from 10 a.m. to 12 p.m. noon. It is hosted by seasoned food, libation, and travel journalist, Andy Harris, and Chef Andrew Gruel, the Executive Chef and Concept Creator of American Gravy Restaurant Concepts and a noted authority on sustainable seafood. This live, fast-moving, 2-hour, interactive show shares the hosts’ vast global food knowledge and is presented with a light and humorous edge. Substantive interviews with top celebrity chefs and entertaining culinary personalities are part of the weekly content.

The program, launched Oct. 6, 2012, showcases the true luminaries of the culinary word as the listener gets to know the featured personalities. Chef Jet Tila was the original co-host. As “Emeritus Host,” he still contributes to the show as his busy schedule allows. Listeners know Chef Jet from Food TV in his previous role as one of the regular, solo, judges on Food Network’s hit series, Cutthroat Kitchen with Alton Brown.

“The SoCal Restaurant Show” is proud to have welcomed celebrated national personalities including Rick Bayless, Chris Bianco, Scott Conant, Graham Elliot, Carla Hall, Stephanie Izard, Thomas Keller, Peter Merriman, Marcus Samuelsson, Wolfgang Puck and Marc Vetri. Fascinating local personalities of note are also part of the program mix.

About Producer/Co-Host Andy Harris

The show runner for The SoCal Restaurant Show is veteran specialty radio show producer Andrew Harris, who is also an accredited food, wine & travel journalist. Before joining AM830 KLAA, Harris produced (starting in 1998) popular, and long running, food radio shows previously heard on KFI-AM 640, TalkRadio 790 KABC, and KFWB News 980.

Harris is a noted authority on the dining scene in Southern California. For 17 years (concluding in 2008) he wrote the “Dateline” Los Angeles column covering area restaurant and chef happenings in Los Angeles and Orange Counties for “Beard Bites” now published biweekly as an e-newsletter by the prestigious James Beard Foundation (the producers of the annual James Beard Foundation Awards, the recognized Oscars of the food world.)

Harris’ earlier background was as a respected, hands-on food and beverage professional. His career highlight then was orchestrating in 1983 and 1984 the completion of the food service plan for feeding the public at all of the twenty-three ticketed venues hosting competitions for the 1984 Olympics as an employee of The Los Angeles Olympic Organizing Committee. Food and beverage revenue alone from the spectators totaled over $11 million and 5.8 million guests were served.