Show 563, February 3, 2024: Chef Carla Hall with Max’s “Chasing Flavor” Part One

Celebrity Chef Carla Hall

“Celebrity chef and best-selling author Carla Hall takes viewers on a global adventure to explore the unexpected roots of popular dishes within today’s American food culture on the new original Max series Chasing Flavor now available for streaming on MAX. Follow along as Carla’s curiosity about America’s most delicious dishes from chicken pot pie to ice cream leads her to Ghana, Italy, Turkey, and more. Along the way, Carla traces the history and lineage of dishes, discovering the interconnected, international origins and cultures that paved the way for today’s American cuisine – because if you don’t know the history, then you don’t know the dish. Join Carla as she chases flavor across the globe to find out how it all comes together on the American plate.”

“Chasing Flavor brings together so many of the things I am passionate about. It’s about food, and family, and sharing stories and history and travel. And more importantly, giving credit to the cultures that had a hand in a particular dish,” said Hall. “I’m really proud of this show. Everyone involved in making it, myself included, put their heart and souls into it. It was a wonderful adventure, and I can’t wait for others to share it.”

Episodes enticingly include “Ice Cream,” “Al Pastor,” “Chicken Pot Pie,” Barbecue,” “Hot Chicken” and “Shrimp & Grits.” Los Angeles is onstage with “Barbecue” featuring Pitmaster Lonnie Edwards of Rib Town BBQ.

Chef Carla Hall is our energetic guide as we embark on the global journey of Chasing Flavor.

Show 563, February 3, 2024: Chef Carla Hall with Max’s “Chasing Flavor” Part Two

Celebrity Chef Carla Hall

“Celebrity chef and best-selling author Carla Hall takes viewers on a global adventure to explore the unexpected roots of popular dishes within today’s American food culture on the new original Max series Chasing Flavor now available for streaming on MAX. Follow along as Carla’s curiosity about America’s most delicious dishes from chicken pot pie to ice cream leads her to Ghana, Italy, Turkey, and more. Along the way, Carla traces the history and lineage of dishes, discovering the interconnected, international origins and cultures that paved the way for today’s American cuisine – because if you don’t know the history, then you don’t know the dish. Join Carla as she chases flavor across the globe to find out how it all comes together on the American plate.”

“Throughout the six half-hour episodes, Carla dives into American classics from shrimp and grits to hot chicken, to barbeque, and more. On one episode, Carla is on an unexpected dairy adventure that takes her from the United States, to Italy, and to Turkey to discover the origins of ice cream. Stopping at the top ice cream spots in New York and Philadelphia, Carla learns the unique churning methods used to give the classic dessert its smooth, creamy texture. Then, in Italy Carla gets a lesson on the difference between ice cream and gelato, and in Turkey, Carla is like a kid again playing with her food as she uncovers a unique ingredient that gives ice cream its silkiness.”

“Carla’s travels do not end there as she goes on a taco trip to Mexico and discovers how a vertical flame helped cultures collide to create tacos al pastor. She also explores how Jamaica helped to shape the flaky crust of chicken pot pie, and in Ghana, she gets a spicy taste of the roots of hot chicken with chef Eric Adjepong. With every bite in every country, Carla’s journey highlights the influences that have shaped American cuisine.”

Episodes enticingly include “Ice Cream,” “Al Pastor,” “Chicken Pot Pie,” Barbecue,” “Hot Chicken” and “Shrimp & Grits.” Los Angeles is onstage with “Barbecue” featuring Pitmaster Lonnie Edwards of Rib Town BBQ.

Chef Carla Hall is our energetic guide as we embark on the global journey of Chasing Flavor.

Show 561, January 20, 2024: Long Beach Black Restaurant Week with Organizer Chef Qiana Mafnas of Axiom Kitchen

Qiana Mafras of Axiom Kitchen Smoked Meats & BBQ

“Long Beach residents and visitors alike are in for a treat as over two dozen Black-owned local restaurants and food businesses will offer special menu items and special pricing when the 3rd annual Long Beach Black Restaurant Week returns January 21-28, 2024.”

“Organized by Axiom Kitchen and fiscally sponsored by 501(c)3 non-profit NoahS’s Arc, owner Qiana Mafnas felt that in addition to encouraging local “foodies” to enjoy what the expanding Long Beach Black culinary community has to offer, events like these support the local economy and put “butts in seats” of our valued restaurants and food retailers and home-based businesses.”

Executive Chef Qiana Mafnas of Axiom Kitchen joins us with all the tasty details of the upcoming Long Beach Black Restaurant Week.

“There are no tickets or passes to purchase. Food lovers are invited to dine-in, take-out or have featured items delivered from their favorite restaurants, or order from the websites of various pop-ups or home cottage businesses for pick-up. Participating restaurants, food businesses and offers can be found on the website.”

“Owners Ian and Qiana Mafnas of Axiom Kitchen are a husband and wife pitmaster / executive chef team, that have over 20 years of restaurant experience between the two of them. Ian has been developing his love for smoking meats over a period of eight years, and Qiana has worked in some of the finest restaurants in California. They share their experience as well as their love for smoking meats and cooking with their community.”

Show 541, September 2, 2023: Restaurateur Qiana Mafnas, Axiom Kitchen Smoked Meats & BBQ, Long Beach Part One

Qiana Mafras of Axiom Kitchen Smoked Meats & BBQ

Black Restaurant Week is presenting its sixth annual campaign in the Los Angeles Region. It’s on until September 3rd.

Discover black-owned restaurants, food trucks, sweets, and more across Los Angeles and additional surrounding metro areas.”

“Founded in 2016 by Warren Luckett, Falayn Ferrell, and Derek Robinson, Black Restaurant Week® is dedicated to celebrating the flavors of African-American, African, and Caribbean cuisine nationwide. Through a series of events and promotional campaigns, Black Restaurant Week’s culinary initiatives nationwide help introduce culinary businesses and culinary professionals to the community.”

“Black Restaurant Week celebrates the flavors of African American, African and Caribbean cuisine with a series of regional cultural events and aims to support Black-owned culinary businesses with substantial programming outside of their multi-city tour across the United States.”

One of the participating restaurants in Los Angeles Black Restaurant Week is Long Beach’s Axiom Kitchen Smoked Meats & BBQ. Ian and Qiana Mafnas of Axiom Kitchen Smoked Meats & BBQ are a husband and wife pitmaster / executive chef team, that have over 20 years of restaurant experience between the two of them. Ian has been developing his love for smoking meats over a period of eight years, and Qiana has worked in some of the finest restaurants in California. They have finally decided to share their experience as well as the love for smoking meats and cooking with their community and the “Axiom Fam”.

“Axiom Kitchen is managed and run by the Mafnas family, including their son and daughter-in-law, Chef Tai and Chef Dominique, and front-of-house managers Elleana and Robbie. Add their amazing expediters Kevell, Christopher, Callista, Ian Jr., and Amara and you have magic!”

Follow their Instagram feed to know where Axiom Kitchen will be popping up next.

Qiana Mafnas is our guest with a brisket plate in hand.

Show 541, September 2, 2023: Restaurateur Qiana Mafnas, Axiom Kitchen Smoked Meats & BBQ, Long Beach Part Two

Qiana Mafras of Axiom Kitchen Smoked Meats & BBQ

Black Restaurant Week is presenting its sixth annual campaign in the Los Angeles Region. It’s on until September 3rd.

Discover black-owned restaurants, food trucks, sweets, and more across Los Angeles and additional surrounding metro areas.”

“Founded in 2016 by Warren Luckett, Falayn Ferrell, and Derek Robinson, Black Restaurant Week® is dedicated to celebrating the flavors of African-American, African, and Caribbean cuisine nationwide. Through a series of events and promotional campaigns, Black Restaurant Week’s culinary initiatives nationwide help introduce culinary businesses and culinary professionals to the community.”

“Black Restaurant Week celebrates the flavors of African American, African and Caribbean cuisine with a series of regional cultural events and aims to support Black-owned culinary businesses with substantial programming outside of their multi-city tour across the United States.”

One of the participating restaurants in Los Angeles Black Restaurant Week is Long Beach’s Axiom Kitchen Smoked Meats & BBQ. Ian and Qiana Mafnas of Axiom Kitchen Smoked Meats & BBQ are a husband and wife pitmaster / executive chef team, that have over 20 years of restaurant experience between the two of them. Ian has been developing his love for smoking meats over a period of eight years, and Qiana has worked in some of the finest restaurants in California. They have finally decided to share their experience as well as the love for smoking meats and cooking with their community and the “Axiom Fam”.

“Axiom Kitchen is managed and run by the Mafnas family, including their son and daughter-in-law, Chef Tai and Chef Dominique, and front-of-house managers Elleana and Robbie. Add their amazing expediters Kevell, Christopher, Callista, Ian Jr., and Amara and you have magic!”

Follow their Instagram feed to know where Axiom Kitchen will be popping up next.

Qiana Mafnas continues with an overstuffed, pulled pork sandwich plate in hand.

Show 533, July 8, 2023: The Hitching Post, Casmalia with General Manager Terri Strickland Part One

Terri  Strickland of the Hitching Post

“Casmalia, California, former cow-town of the Old West, is where California-style barbecuing was brought to perfection by the pioneers. The Hitching Post (having celebrated their 70th Anniversary of Ostini Family ownership last year) has brought this live-oak California-style barbecuing to perfection bringing choice, aged beef to the ultimate of gourmet flavor and tenderness while keeping alive the traditions of the old romantic West.”

“The weatherworn walls of The Hitching Post’s 120 year-old building are crammed with memories that induce an atmosphere of Western nostalgia to the romantically inclined people who can relax and trade the pressures of the fast, modern world for an evening of Old West hospitality.”

All Dinners at The Hitching Post (a full meal) (under the culinary direction of proprietor & Chef Bill Ostini) include fresh vegetable tray, bay shrimp cocktail, dinner salad, choice of home cut French fries, baked potato or grilled vegetables, garlic bread, coffee or tea, ice cream or sherbet. All entrees (including the grilled veggies) are prepared on their famous (and Instagramable) indoor barbecue pit, using local red oak wood.”

“Santa Maria Barbecue focuses on slow cooking with indirect heat but over an open wood fire rather than in a closed smoker, and typically features the large tri-tip beef roast. The Hitching Posts build on this local tradition with far more than tri-tip, marrying cowboy customs with excellent cuts of steak and seafood. This is open fire barbecue at its very highest level.”

Founder Frank Ostini Sr.’s daughter, Terri Strickland, joins us with a shrimp cocktail in hand. Terri is The Hitching Post’s General Manager.

Show 533, July 8, 2023: The Hitching Post, Casmalia with General Manager Terri Strickland Part Two

Terri  Strickland of the Hitching Post

“Casmalia, California, former cow-town of the Old West, is where California-style barbecuing was brought to perfection by the pioneers. The Hitching Post (having celebrated their 70th Anniversary of Ostini Family ownership last year) has brought this live-oak California-style barbecuing to perfection bringing choice, aged beef to the ultimate of gourmet flavor and tenderness while keeping alive the traditions of the old romantic West.”

“The weatherworn walls of The Hitching Post’s 120 year-old building are crammed with memories that induce an atmosphere of Western nostalgia to the romantically inclined people who can relax and trade the pressures of the fast, modern world for an evening of Old West hospitality.”

All Dinners at The Hitching Post (a full meal) prepared with the culinary guidance of Proprietor Chef Bill Ostini. include fresh vegetable tray, bay shrimp cocktail, dinner salad, choice of home cut French fries, baked potato or grilled vegetables, garlic bread, coffee or tea, ice cream or sherbet. All entrees are prepared on their famous (and Instagramable) indoor barbecue pit, using local red oak wood.”

“Santa Maria Barbecue focuses on slow cooking with indirect heat but over an open wood fire rather than in a closed smoker, and typically features the large tri-tip beef roast. The Hitching Posts build on this local tradition with far more than tri-tip, marrying cowboy customs with excellent cuts of steak and seafood. This is open fire barbecue at its very highest level.”

Founder Frank Ostini Sr.’s daughter, Terri Strickland, continues with us with an order of warm garlic bread at the ready. Terri is The Hitching Post’s General Manager.

Show 518, March 25, 2023: Owner / Chef Bruce Kalman, Soul Belly BBQ, Las Vegas

Bruce Kalman of Soulbelly BBQ at Sahara Las Vegas

“Located on Main St in Las Vegas’ booming Arts District, SoulBelly touts killer creative regional bbq from the mind of a chef, with a strong emphasis on Central Texas. Additionally offering deliciously simple cocktails, hyper-local beer, and live entertainment in a bustling venue. Their mission is simple – use the most responsibly raised, high-quality ingredients to create the best possible bbq, and just have fun!”

“Proprietor Bruce Kalman was previously the well-known Chef and Co-Owner of UNION in Pasadena, CA, and was Chef and Co-Owner of Knead & Co. Pasta Bar + Market in L.A.’s Grand Central Market before relocating to Las Vegas. His commitment to indigenous ingredients goes beyond the farmers’ market to build strong connections with local providers, keeping the operations’ carbon footprint low, supporting the local economy, and connecting diners to high-quality vegetables, meats, and cheeses straight from the source. He is known for his passion for nose-to-tail animal butchery.”

“His next act, SoulBelly BBQ, combines Kalman’s love of butchery with a passion for chef-driven flavors and techniques. The restaurant is a love letter to regional barbeque flavors across the United States, with thoughtful sides, snacks, and artisanal pickles from Kalman’s side project, BK Brinery.”

Chef Bruce Kalman is our guest with BBQ tongs in hand.

Show 516, March 11, 2023: Long Beach Cambodian Restaurant Week Preview with Chad “The Cambodian Cowboy” Phuong, Battambong BBQ

Chad Phoung of Battamboung BBQ

The inaugural Long Beach Cambodian Restaurant Week launches March 19-26, 2023. “Long Beach Cambodian Restaurant Week will be a occasion to bring everyone to the table, from all walks of life, to showcase the city’s delicious Cambodian food scene.”

“Organized by United Cambodian Community of Long Beach (UCC) a California registered 501(c)3 non-profit, along with Chef “T” Visoth Ouk, a renowned Khmer chef and pillar of the local Cambodian community, Long Beach Cambodian Restaurant Week will be an eight day event devoted to celebrating Cambodian and Southeast Asian fare in and around Long Beach. The event also seeks to highlight Cambodian-owned food businesses as well as Cambodian chefs and bartenders.”

Chef & Pitmaster Chad Phuong, also known as the Cambodian Cowboy, of Long Beach’s Battambong BBQ is a participant in the upcoming Long Beach Cambodian Restaurant Week. It’s real deal Texas-style BBQ with an inspired kick. No gimmicks here… Chef Chad Phuong is our guest with tongs in hand.

This is a career change for Chef Phuong and, in a short time, he’s created a tremendous word-of-mouth following for his regular Long Beach BBQ pop-ups serviced by his rolling smoker. His acclaim is such that CBS’s Carter Evans featured Chef Chad in “The Dish” segment of “CBS Mornings” (National) in early November of last year.

Phuong learned all about the cuts of meat and pitmastering while working in a meat processing plant in Texas before returning to Long Beach. Chad survived the ravages of the Khmer Rouge regime in Cambodia and emigrated to the United States in 1980 with his Mother and siblings.

On Chef Chad’s regular menu are slow-smoked, 17-hour Brisket, Tri-Tip, Spare Ribs, Pulled Pork, Chicken, Cambodian Sausage, and Pork Belly. Also featured are Brisket Nom Pang and Tri-Tip Nom Pang sandwiches.

Battambong BBQ’s regular weekly schedule: Bixby Knolls Farmers Market (Thurs 3 p.m.-7 pm) Ten Mile Brewing (Fridays 12 p.m.-9 p.m.) Trademark Brewing (Sundays 12-7p.m.), Long Beach. (Check Three Weavers Brewing Company in Inglewood for possible Saturdays.)

Show 504, December 17, 2022: Chef Chad Phuong, The Cambodian Cowboy, Battambong BBQ, Long Beach Part One

Chad Phoung of Battamboung BBQ

Meet Chef & Pitmaster Chad Phuong, also known as the Cambodian Cowboy, of Long Beach’s Battambong BBQ. It’s real deal Texas-style BBQ with a kick. No gimmicks here…

This is a career change for Chef Phuong and, in a short time, he’s created a tremendous word-of-mouth following for his regular Long Beach BBQ pop-ups serviced by his rolling smoker. His wide acclaim is such that CBS’s Carter Evans featured Chef Chad in “The Dish” segment of “CBS Mornings” (National) in early November.

Phuong learned all about the cuts of meat and pitmastering while working in a meat processing plant in Texas before returning to Long Beach. Chad survived the ravages of the Khmer Rouge regime in Cambodia and emigrated to the United States in 1980 with his Mother and siblings.

On Chef Chad’s regular menu are slow-smoked, 17-hour Brisket, Tri-Tip, Spare Ribs, Pulled Pork, Chicken, Cambodian Sausage, and Pork Belly. Also featured are Brisket Nom Pang and Tri-Tip Nom Pang sandwiches.

Far from the ordinary sides include Cambodian Coconut Corn, Garlic Noodles, Cambodian Slaw and Battambong BBQ Sauce.

Chef Chad doesn’t forget his Vegan guests. His special creations are Smoked Oyster Mushrooms, Smoked Coconut Cauliflower, Jackfruit Sliders and Smoked Vegan Rice.

Battambong BBQ’s regular weekly schedule: Bixby Knolls Farmers Market (Thurs 3 p.m.-7 pm) Ten Mile Brewing (Fridays 12 p.m.-9 p.m.) Trademark Brewing (Sundays 12-7p.m.), Long Beach, CA, United States, California

Battambong BBQ will be one of the featured establishments in the upcoming, inaugural Long Beach Cambodian Restaurant Week running from Sunday, March 19th to Sunday, March 26th.