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Yes you heard right: mashed potato tacos. Think warm corn tortillas with a creamy mashed potato filling, crunchy potato chips, sharp green onions, and a tangy hot sauce drizzled over it all. They were so good that I hardly had the time to take the food shots after the show. The crew devoured them that quickly.

But I’m getting ahead of myself. On this livecast we make a refreshing raspberry gin and tonic and Sam talks about his 12th (or at least this is the number we think) Today Show appearance where he shows off his summer grilling skills in the Big Apple. We also check out a new fashion trend and–as mentioned earlier–make a fabulous mashed potato taco that is so easy a caveperson can do it. Yes, I know the correct term is caveman but we don’t want to get sued.

Alright livecasters. It’s hot, the sun’s out, and you gotta go out and get some grilling done. Go get Sam’s new book “Just Grill This” and impress all your friends and family with some killer recipes. We’ll see you on Episode 20.

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Wow what a freaking day. The crew hung out together all day and set up our livecast studio at Donovan’s Prime Seafood to entertain a thoroughly packed house of The Sam Livecast fans. Thank you all for showing up, for saying hi to the crew, and for an amazing food-filled evening. I’ll tell you what, this won’t be the last “live livecast” we do and the whole crew looks forward to meeting more of you out there in livecast nation.

As you livecasters know, we usually do this show in Sam’s studio. Sometimes we have people watch from the couch like Kelly, Jilli, Zach, or whoever just happens to be chillin’ there and we absolutely dig that. Well tonight, our “couches” will be the awesome Donovan’s Prime Seafood chairs and tables in downtown San Diego. You need to be there. Come ask questions, participate in the show, meet the livecast crew including Blue Steel (his real name is Steve, but what fun is that?), Shaun, Max, and myself.

Get the word out, let’s pack the restaurant, because Donovan’s will be making Sam’s amazing Cap’n Crunch Tuna and a special jalapeno-cucumber cocktail to go with it. We had it last night and were blown away by how good it was. Come hungry too, because their entire menu is amazing so keep your table and order some dinner afterward. We will definitely be doing that after the livecast.

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Today on The Sam Livecast we make a sweet, caramel Baileys cocktail with green apples. Then, we talk to Elizabeth from Elizabethan Desserts. We talk about how she got her start in the bakery biz and try some of the desserts she has. They were really, really good. They weren’t overly sweet and the flavors were amazing. If you have a sweet tooth you owe it to yourself to go try some of her tasty treats. Thanks Elizabeth you got this baking thing down!

Remember we got our first ever live Livecast at Donovan’s Prime Seafood in downtown San Diego tomorrow at 5PM. It’s going to be a blast and Donovan’s is hooking it up with an inexpensive Cap’n Crunch Tuna and cocktail special. The whole livecast crew is really excited and we’re looking forward to seeing you. The best part is that we all get to hang out together face to face finally. For those of you that won’t make it, we’re going to be streaming it live at 5PM! We’re going to be there, are you?

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I learned something new today: Justin Bieber is Canadian. I also learned that a simple cocktail of maple syrup and vodka is delicious and so poutine–Canada’s gift to culinary world. Poutine is deceptively simple. Sam makes it on the livecast with some store bought french fries and gravy with a sprinkling of mozzarella (traditionally poutine uses cheese curds) and black pepper. I’ll keep this one short tonight, you’ll just have to watch to find out all the interesting things about Canada.

Remember, this Thursday at 5P, we’ll be doing a livecast in Donovan’s Prime Seafood in downtown San Diego. Please come! It’s going to be entertaining, you’ll get to meet Sam and the crew, and you don’t have to buy tickets or pay an entrance fee or anything like that. We look forward to seeing you there.